HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in boiling water, salted. Drain and mash. Add flour until thick dough forms. Add salt. Divide dough into 4 parts. On floured surface, roll out 1 part at a time, into cylinders 1/2-inch in diameter. Cut into 1/2-inch long pieces. Flour tines of fork and slightly flatten each gnocchi. Place on lightly floured towel until ready to cook. Handle remaining dough in same manner. Add more flour if dough becomes sticky.
Combine crumbs, sugar and butter. Press firmly in bottom of 13 x 9-inch pan. Chill for 15 minutes. Dissolve jello in boiling water. Add cold water; chill until thickened. Combine marshmallows and milk in small saucepan. Heat over low heat until marshmallows are melted; cool.
Mix sugar, baking soda, cinnamon and apples. Let stand for 2 hours. Add eggs, flour and nuts. Bake in a 9 x 13-inch pan at 375° for 45 minutes.
In skillet, brown beef; drain. Stir in seasoning, tomato sauce, tomatoes and soup. Arrange chips in shallow baking dish. Spoon meat mixture over chips and top with grated cheese. Bake at 350° until cheese melts.
Mix all ingredients. Place in pie plate. Heat in 325° oven for about 15 minutes. Serve as dip or spread.
Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup. Combine juice with eggs, sugar, salt and lemon juice in medium saucepan; mix well. Cook over medium heat until thickened, stirring constantly. Cool. Add pineapple, celery, apples and walnuts; toss well. Fold in whipped cream. Spoon mixture into 8-inch square pan. Cover and freeze until firm.
Line bottom of cake pan with cookie dough to form crust. Bake according to directions. Mix cream cheese with a little sugar and vanilla until thinned. Spread over cooled crust. Layer pineapple, oranges and bananas. Mix strawberries and glaze. Spread on top. Refrigerate.
Saute onion in bacon fat. Remove from heat; add bread crumbs, milk, salt, chicken broth and broccoli. Mix well. Beat 2 egg yolks until creamy and thick; combine with broccoli mixture. Beat 4 egg whites until stiff, but not dry; fold in. Pour into greased 1 quart casserole dish. Set in hot water and bake at 325° for about 1 hour.
Combine beans and chili powder; mix well. Combine avocados, salad dressing, bacon, onion and seasonings; mix well. Layer bean mixture, avocado mixture, olives, tomato, chilies and cheese in shallow bowl. Serve with tortilla chips. Makes 6 cups.
Crust: Melt margarine. Blend in 10x sugar; blend in flour. Press on pizza pan with hands. Bake at 350° for 10 minutes. Cool.
In a large saucepan or Dutch oven, fry the bacon until crisp. Remove bacon from pan, crumble and set aside. Add onion to bacon fat and saute until browned, about 5 minutes. Add potatoes and water. Cover pan with lid and cook for 15 minutes, until potatoes are tender. Stir in salt, soup and milk. Heat through, but do not boil. Ladle into bowls and top each bowl with 1/4 cup shredded cheese and some of the crumbled bacon. Makes 6 servings.
Put sugar in heavy saucepan. Add cocoa, then milk. Add Karo and stir well. Scrape sugar from sides of saucepan and put over medium heat. Bring to boil, then switch to low heat. Do not stir. Boil until it forms a soft ball in cold water. Remove from heat. Drop in butter and sprinkle in a little salt. Do not stir. Set in container of cold water for 15 or 20 minutes. Beat until very thick. Add nut meats. Beat until almost ready to harden. Pour into buttered platter. Cut into squares and store in tin box. Do not make in damp weather.
Mix ingredients in order given. Pour into greased loaf pans. Bake 1 hour at 350°.
Chop green onions and stewed tomatoes. Combine all ingredients and mix thoroughly. If canning, bring to a simmer, otherwise, enjoy as is. Makes 1 gallon of salsa. Store in refrigerator.
Put peaches sprinkled with the brown sugar in 8 x 8 or 9 x 9-inch square glass pan and cook for 15 minutes at 350°. Make crust from Bisquick, sugar, butter and nuts. (I use pecans). Mix this all in a bowl and after removing peaches from oven, sprinkle over the peaches to cover. Bake at 350° until crust starts to brown, about 30 minutes.
Flour, salt and pepper steaks. Brown in skillet on both sides. Place steaks in Pyrex dish. Place sliced onion over steaks. Pour soup over onions. Cover and bake at 300° for 1 hour.
Blend ingredients. Grease skillet lightly, then dampen 1/2 slice of bread on both sides, in the liquid. Fry to light brown on each side. Serve hot with your favorite syrup.
Mix all ingredients except chicken and put in Ziploc bag. Add chicken and let stand at room temperature 20 to 30 minutes, turning once. Broil or grill until thoroughly cooked, turning once.
Heat bacon drippings in large heavy skillet. Add corn, water and margarine to hot fat. Add salt and milk mixed with flour; cover and cook for at least 1 hour over very low heat. Stir from time to time; add margarine.
Preheat waffle iron according to manufacturer's directions. Sift flours, sugar, baking powder and salt into a bowl. Combine egg yolks, milk and oil. Pour into flour mixture and beat just until smooth. Beat egg whites until soft peaks form and fold into batter.
Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Do not let boil. Remove from heat. Whisk in sugar substitute, cocoa powder, chocolate syrup and vanilla extract. Cool to room temperature. Pour custard into an ice cream maker and freeze according to manufacturers instructions.
Preheat oven to 350°. In large bowl, combine applesauce and baking soda. Stir in orange juice and zest, flour, cinnamon, nutmeg, allspice, raisins and melted margarine. Blend well. Spread the batter in a 9 1/2 x 5-inch loaf pan, lightly sprayed with cooking spray. Bake 40 minutes to golden brown. Cool in pan 5 minutes. Transfer to wire rack to cool. Slice 1/2-inch slices. To store, wrap slices individually and freeze. Makes 18 servings. Exchange: Bread/starch.
Mix ingredients; shake on meats, vegetables, casseroles and other foods. Good seasoning without salt.
Bake cake in 13 x 9 x 2-inch pan, according to directions on package. When done remove from oven; punch holes in cake with ice pick. Mix condensed milk, cream of coconut and flavoring. Pour over hot cake. Cool completely.
Drain and slice peaches and place in a square 8 x 8-inch or 6 x 10-inch oblong baking dish. Combine oats, sugar, flour and cinnamon in small mixing bowl. Add oil and mix. Spread evenly over peaches. Bake in a 350° oven for 20 minutes. Serve warm.
Mix first 4 ingredients in bowl. Combine 1/4 cup soup mixture, ground beef, egg, bread crumbs, onion, salt and black pepper in bowl; mixing well. Shape into 6 patties. Brown in skillet, drain. Add remaining soup mixture, 1/2 cup water and parsley, stirring well. Cook, covered, over low heat for 20 minutes, stirring occasionally. Serve with mashed potatoes.
Cream together the sugars, butter, oil, eggs and vanilla. Mix dry ingredients together and stir into creamed mixture. Chill dough overnight. Roll in balls the size of a walnut. Roll balls in sugar and place in cookie sheet. Press down with the bottom of a glass. Bake at 350° for about 10 minutes.
Mix all until well blended. Drop by spoonfuls into hot oil and cook until brown. Drain on paper towel and roll in powdered sugar.
Combine brown sugar and cream. Boil until comes to soft ball when tested in cold water. Take from fire and add 1 tablespoon of butter and beat until cool. Pour in buttered pan. When hard enough, cut in pieces.
Mix cream cheese and Italian seasoning. Spread in bottom of a baking dish. Cover with Mozzarella cheese and Parmesan. (Save a little of each to garnish the top). Pour pizza sauce over the cheese mixture. Garnish with remaining cheese. Bake at 350° until hot and bubbling. Serve warm with toasted French bread or pita chips.
Measure sugar, salt and syrup. Microwave 4 minutes. Add peanuts and microwave 4 more minutes. Add butter and vanilla. Microwave 1 to 2 minutes or until starts to turn golden. Add baking soda. Stir and quickly pour out on buttered foil-lined pan. When cool, break into pieces.
Mix dry ingredients, then mix with other ingredients. Bake in a greased 1 1/2-quart shallow casserole dish at 350° for 30 minutes.
Combine the first 6 ingredients; spread about 2 tablespoons on cut side of each muffin. Cut each half into 4 pieces and place on baking sheets; freeze at least 30 minutes.
Brown hamburger and drain. Add 1 can cream of mushroom soup, dash of Worcestershire sauce and bit of onion. Put in baking dish. Drain beans and add. Put Tater Tots on top. Bake 1/2 hour at 350°.
Brown onions, peppers and meat in pan with margarine. Do not use margarine when you use sausage. (Cook bacon; separate and drain if using bacon.) Beat eggs in separate bowl. Add Bisquick. Beat. Add milk and spices. Pour browned ingredients into 9 x 13-inch pan; sprinkle with cheese. Pour egg mixture over top. Bake at 400° for 40 minutes. Center should be set.
Heat mixture to boiling point and pour over hot beets that have been cooked and peeled. Process in hot water bath for 25 minutes.
Shred and boil cabbage for two minutes. Drain and mix with other ingredients. Place in greased casserole dish. Cover with buttered cracker crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix well. Pour into greased pie plate. Bake 20 minutes at 350°. Makes its own crust.
Dissolve yeast in warm water. Then add eggs and stir in sugar, cooking oil, salt and flour. Stir until batter is well mixed. Let set on countertop overnight, then the next morning, roll out dough on floured board about 1/2-inch thick and cut with a biscuit cutter. Place rolls in greased pan; cover with a clean cloth and let rise while at church or about 3/4 hour. Bake in 400° oven until golden brown. This recipe makes about 18 rolls.
Cube the dry bread. Place in a buttered 12 x 8-inch glass baking dish. Pour the milk over the bread. Beat the eggs well. Add the sugar, vanilla, nutmeg and oleo. Blend in the pineapple and pour over the bread. Bake 1 1/2 hours at 325°. Serve hot.
Mix ingredients together in a large container. Store in tightly covered jar. Use 2 or 3 tablespoons mix to each cup. Fill with boiling water or milk. Add marshmallows, if desired.
In a casserole, layer all leftovers (turkey, potatoes, stuffing and gravy) until all ingredients are used. Bake at 350° for 30 minutes.
Cream shortening. Beat in sugar and salt. Then beat in egg yolks, vanilla, milk and flour (sifted with baking powder). Spread mixture in 2 round greased cake pans. Beat egg whites until very light. Add 3/4 cup sugar gradually and spread on unbaked mixture in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon. Bake in a 350° oven about 30 minutes. Let cool and put together with Cream Filling.
Cut round steak in large chunks and flour. Brown on both sides in skillet, then place in large casserole dish. Add tomatoes, salt and pepper, then add the rest of the ingredients. Add water to make sure enough liquid is in dish. Bake for 2 1/2 to 3 hours at 275°, checking periodically to make sure casserole does not cook dry. You can add more water if necessary.
Put everything raw into roaster. Cover. Bake 5 hours at 250°. Serves 6.
Separate eggs. Beat egg whites stiff, gradually adding the sugar and cocoa. Pour into a 9 x 13-inch glass pan and cook for 15 minutes at 350°. Mix whipping cream, milk and pudding mix; whip thoroughly. Pour over first layer. Melt chocolate bars in double boiler; add water and spread over other two layers. Refrigerate.
Drain beans, reserving 3 tablespoons liquid. Cook bacon until crisp, drain, reserving 2 tablespoons drippings. Crumble bacon. Cook onion in reserved bacon drippings until tender, but not brown. Add beans, reserved bean liquid, bacon, chili sauce and seasonings. Pour into ungreased 1 quart casserole dish. Cover and bake in 350° oven for 20 minutes or until heated through.
Preheat oven to 450°. In a large bowl, combine baking mix, milk and cheese; mix until soft dough forms. Beat vigorously for 30 seconds. On ungreased baking sheet, drop dough by spoonfuls. Bake until golden brown, 8 to 10 minutes. Mix margarine and garlic powder. Before removing from baking sheet, brush warm biscuits with margarine mixture. Serve warm.
Beat eggs, salt, sugar and margarine. Add water and then yeast. Gradually add flour.
Mix all ingredients together and drop by small teaspoonfuls into hot oil. Fry until golden brown; drain on paper towel. Roll in powdered sugar or cinnamon and sugar. Batter may be made the night before and stored in refrigerator.
Mix pumpkin, milk, eggs, sugar and pumpkin pie spice in a large bowl. Pour into a 9 x 13-inch cake pan. Sprinkle dry cake mix over the pumpkin mixture. Melt the oleo and dribble over the cake mixture. Sprinkle nuts on top of cake. Bake in a 350° oven for 1 1/2 hours or until done.
Beat cream cheese, sugar, cream and vanilla in small bowl until smooth. Beat in eggs 1 at a time. Remove 1 cup batter; mix with cocoa. Spoon half the chocolate batter into pie crust. Evenly pour white batter over chocolate batter. Top with spoonfuls of remaining chocolate batter. Cut through batter with knife to create marbled effect. Bake at 350° for 35 to 40 minutes or until set. Cool completely on wire rack. Refrigerate at least 4 hours. Serve with raspberry sauce.
Combine everything, except oats and peanut butter. Cook over high flame until boiling, then turn down and boil for 3 minutes. Stir in oats and peanut butter. Drop on cookie sheet or wax paper.
Crumble Oreo cookies in bottom of a pie plate for crust. Add enough soft chocolate ice cream for center filling. Top with chocolate syrup and place in freezer for 1 hour.
Brown ground meat in skillet. Chop onion and add to meat. Cook until tender. Add soup, tomatoes, mushrooms, taco seasoning, corn and peas. Cook about 15 to 20 minutes. Add seasonings to taste. Line pan with taco chips. Pour meat sauce over them and place grated cheese on top. Bake until cheese melts at 350°.
Add dry jello to Dream Whip, then fold all ingredients gently together. Let set overnight in refrigerator.
In a medium stock pot, saute vegetables in oil. Add peas, broth and seasonings. Bring to a boil; reduce heat and simmer 2 hours until peas are well cooked and soup is a thick puree. Taste for seasoning, adding salt, if desired. Serves 4 and freezes well.
Sprinkle the 3/4 cup sugar over the cabbage and onions, tossing to mix. In a saucepan, mix the vinegar, salt, sugar (1 tablespoon), celery seed, mustard and turmeric. Bring to a boil. Remove from heat. Add the vegetable oil and pour over the cabbage and onion mixture. Store in the refrigerator. Keeps indefinitely.
Preheat oven to 350°. Brush apple slices with lemon juice to prevent browning. Layer squash and apples in a 1-quart casserole. Sprinkle with raisins and cinnamon. Bake, covered, in a 350° oven for 50 to 60 minutes or until squash is tender.
Should make enough marinade for 4 to 6 steaks. Bring all liquid ingredients to a boil. Add salt and sugar a little at a time, making sure it dissolves. Put in the bay leaves. Simmer and pour hot over steaks. Refrigerate. The longer they soak, the better; best results 24 to 48 hours.
Mix all ingredients well with electric mixer on medium speed. Bake in a greased 13 x 9 x 2-inch pan for 20 minutes at 350°.
Mix sugar and zucchini together first and set aside. Let it set. Combine eggs, oil and vanilla, then add flour, cinnamon and nuts. Combine this with the sugar and zucchini and mix well. Pour into loaf pan. Bake at 350° until done.
Drain salmon, reserving liquid. Add enough milk to make 1 cup. Set aside. Melt butter on low heat. Add onion and cook until tender. Add flour, stirring constantly. Gradually add milk mixture. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in pepper and set aside. Flake salmon with fork. Add lemon juice, 1/2 cup corn flakes and white sauce. Stir well. Refrigerate mixture until chilled. Shape into croquettes and roll in remaining corn flakes. Place on lightly greased cookie sheet and bake at 400° for 30 minutes.
Cook until it spins a thread from spoon. Pour 1 cup whipping cream into mixture a little at a time. Turn heat down. Boil until it turns brown in pan. Pour on a marble slab until cool and then pull mixture.
Mix well and spoon into greased muffin tins. Bake at 425° until done.
Place water chestnuts in shallow bowl and cover with soy sauce. Marinate for 2 to 24 hours. Roll chestnuts in sugar and wrap with bacon securing with toothpick. Place on cookie sheet that has been lined with foil. Bake in a 400° oven for 20 minutes, turning once. Drain on paper towels. Place on micro-safe platter. When ready to serve, reheat in microwave until hot.
Mix flour, 1/2 cup brown sugar and oleo until particles are fine. Use low speed on mixer. Press in ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Combine dry ingredients. Add oil, beating well. Add eggs, beating well after each one. Add buttermilk and vanilla. Mix well. Stir in fig preserves and pecans. Pour into tube pan and bake at 350° for 1 hour and 15 minutes.
Combine ingredients in top of double boiler; cook, stirring occasionally until mixture is blended and hot. Serve hot in chafing dish with chips or crackers. Quick and easy.
Spoon 1/2 cup fudge sauce into bottom of graham cracker pie crust. Gently spread 1/2 of the container whipped topping over fudge sauce. Place in freezer 10 minutes. Pour milk into large bowl. Stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust. Refrigerate for 3 hours or until set. Drizzle remaining fudge topping over and serve.
Mix dry ingredients first. Add milk; mix well. Dip in flour, then batter, then flour. Fry in deep fat. Batter is for chicken or shrimp.
Cut up fresh fruit and put into mixing bowl. Add marshmallows and whipped cream to desire. Put in dessert dishes and top with maraschino cherry.
Brown hamburger with onion. Drai and place in bottom of greased casserole. Mix soup with about 1/4 cup water and stir in a pan on stove until heated and pourable. Pour over hamburger evenly. Spread or sprinkle 3/4 of cheese over soup. Put Tater Tots over cheese. Heat in 350° oven for 30 minutes or until potatoes brown. Remove about 10 minutes before done and sprinkle rest of cheese on top. Return to oven and let cheese melt.
Mix well together eggs, sugar, mustard and vinegar. Cook in double boiler, stirring constantly, until thickened, about fifteen minutes. Pour over cubed potatoes and sprinkle on celery seed.
Put dates in food processor; grind until fine. Mix in coconut. Make balls. Top each one with a nut. Enjoy.
Put enough oil to cover bottom of pot. When good and hot, put tomato, cut into small slices to brown; when well browned, put the finely chopped onion to fry, together with the ground chili, the ground garlic, salt, pepper and marjoram. When all this is fried, add the well washed shrimp, 2 yellow potatoes (finely cut up), peas, the portions of corn and the well washed rice. Allow to cook over a slow fire until the peas and rice are almost done, then add the rest of the yellow potatoes, cut in two. When all this is cooked, add the eggs without beating them. The moment they fall into the pot, stir from one side with a spoon so the contents coagulate in large pieces. Add the dried chili, seeded, browned and cut into strips, the milk and the parsley. Stir and serve. Makes enough for 8 persons.
Combine all ingredients; mix well and shape into small balls. Roll in confectioners sugar and cocoa. Store in an airtight container at least a week before using.
Separate crescent rolls into 2 rectangles. Put into 9 x 13-inch pan. Press over bottom and 1/2-inch up sides. Seal perforations. Sprinkle cheeses over dough. Combine egg, onion, milk, olives and mushrooms. Pour over cheeses. Sprinkle with bacon and parsley. Bake at 375° for 22 to 28 minutes. Cool 5 minutes and cut into squares.
Mix eggs, sugar, flour, baking powder, whiskey and vanilla until thoroughly blended. Add whole dates, cherries and pecans. Do not cut ingredients. Line a 14-inch loaf pan with foil. Pour batter into pan and bake at 250° until brown, about 2 1/2 to 3 hours. This makes about a 4 pound loaf cake.
Coat chicken pieces with flour, 2 1/2 teaspoons salt, paprika and 1/4 teaspoon pepper. Melt butter in shallow baking pan in a 400° oven. Remove baking pan from oven; place floured chicken skin side up in melted butter, then turn skin side down and return to oven. Be sure chicken is in a single layer. Bake at 400° for 30 minutes. Turn chicken and pour lemon sauce over each piece.
Wash and cut peppers, tomatoes and onions. Grind up in a meat grinder. Mix well after ground up. Put in a pan or kettle with the salt. Mix well. Let stand overnight. Next morning, pour into a colander. Run water over it to wash off salt. Put in a kettle (large) and put the spices in. Mix water, sugar and vinegar. Pour over the mixture and let cook for about 20 minutes. Have 12 pint jars washed and sterilized. Put into jars and seal.
Mix together all ingredients, except bacon and cashews. Chill. Mix in bacon and cashews, just before serving.
Melt butter; add flour and seasoning. Blend carefully and add milk. Cook until creamy sauce forms, stirring constantly. Pour over rest of ingredients and mix well. Pour into a buttered shallow baking dish. Bake 25 minutes in moderate oven.
Beat eggs until fluffy. Add sugar gradually while beating eggs well. Pour oil in a little at a time, beating well. Add orange juice and vanilla. Sift flour, salt, soda and cinnamon; reserve 1/2 cup. Blend in pecans, apples and raisins (optional). Add/blend remaining dry ingredients.
In medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chips. Fold in Cool Whip. Pour in baked pie shell and top with pecans.
Cut potatoes lengthwise into quarters. Melt margarine in 9 x 13-inch pan. Mix together with flour, Parmesan cheese and chicken seasoning. Coat potatoes with mixture and then arrange potatoes in baking dish. Bake at 400° for approximately 45 minutes.
Beat together Mozzarella cheese, 1/2 cup Parmesan cheese, butter and water until well blended. Add combined flour, oregano, paprika and salt; mix well. Stir in oats, mixing until blended. Shape into 12-inch roll. Wrap securely. Refrigerate 4 hours or up to 1 week. Cut in 1/8-inch slices. Sprinkle with Parmesan cheese. Bake on greased cookie sheet in 400° oven about 10 minutes or until golden. Immediately remove from cookie sheet and cool. Makes about 6 dozen wafers. Store in airtight container.
Mound peaches in unbaked pie crust. In small bowl, mix sugar, eggs and flour until smooth. Pour over peaches; dot with butter. Bake at 400° for 10 minutes, then at 350° for 45 to 50 minutes. Let sit before serving. Serve with sweetened whipped cream.
Wash, pare and dice potatoes. Add 1-inch of boiling water. Add potatoes, celery and carrots; cover tightly and boil for 10 to 15 minutes or until fork-tender; drain. In another saucepan, melt margarine over low heat. Blend in flour, salt and pepper. Cook until bubbly. Remove from heat. Add milk all at once. Cook over medium heat, stirring constantly, until it comes to a full boil. Boil 1 minute. Add cooked vegetables and heat through. Salt and pepper.
Combine sugar and cornstarch in a bowl. Add butter; cream well. Add eggs, milk and vanilla; mix well. Fold in coconut. Pour into pie crust. Bake 40 minutes at 350°.
In a Dutch oven or large pot, brown ground beef and onion. Drain off fat; add vinegar and seasonings and stir well. Add tomato sauce, beans and water. Simmer over low heat 30 minutes. If you prefer thick chili, put 2 tablespoons cooking starch into 1/2 cup water; mix well and stir into chili. Good served with Longhorn cheese, apple and Pan de Lote. Serves 4.
In Bundt pan, put layer of butter, layer of biscuits, layer of brown sugar, layer of cinnamon, layer of butter. Continue for three layers. Can add nuts on first layer (optional).
Brown the hamburger with salt, pepper and diced onion. Spread the mushroom soup over hamburger. Add the green beans and corn. Top with Tater Tots. Bake at 350° for 45 minutes in a 9 x 12-inch dish.