HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef, pepper and onion. Add seasoning, tomatoes and rice. Take off heat and add cheese.
Crush Oreos and mix with butter. Press in cake pan, reserving 1 cup. Beat 1 container of Cool Whip with cream cheese and place on cookie crust. Mix pudding with milk and place on whipped topping mixture. Top with remaining whipped topping and reserved crumbs.
Boil the meats seasoned with salts in enough water to yield about 2 quarts of stock. When tender, remove the meat and remove all bones, gristle, fat, skin and other objectionable objects. Chop meat against grain into chunks (1/2-inch or less) Heat stock; when boiling, add oats, stirring well to prevent sticking. Add water or oats as necessary to make mixture barely stiff.
Place chicken bouillon cube in water; bring to a boil and stir until dissolved. Add margarine and allow to melt. Pour water mixture over bread stuffing and toss lightly with a fork. Add fruit and toss again. Add beaten eggs and fold into stuffing mixture. Stuff mixture into chicken, turkey or duck or bake as dressing in a pan at 350° for 30 to 40 minutes.
Cream together oil, sugar and salt. Add eggs and beat. Combine remaining ingredients with creamed mixture. Bake in loaf pan at 350° for 1 hour in center of oven. Turn out to cool. Wrap in waxed paper. (Note: Burns easily.)
Spread half of ice cream into pie shell. Sprinkle Bits O' Brickle on top. Heap with remaining ice cream. Freeze. To serve, stir sauce well and spoon over individual pieces of pie.
Mix butter, Crisco and sugar. Add eggs, then add all other ingredients. Pour into a well-greased and floured tube pan. Bake at 325° for 1 1/4 hours or until done.
Chop pepper, onion and garlic; saute in oil and butter for a few minutes. Add rest of ingredients; stir. Cut cabbage into fourths; cut core out. Cover skillet and cook on low, stirring often, for about 30 to 45 minutes. May have to add a little more water.
Mix 1 1/2 cups sugar and water (plus juice from the berry can). Cook 5 minutes. Put in pan. Mix flour, salt, baking powder, 2 tablespoons sugar, shortening and milk to form dough. Roll dough 1/3-inch thick and spread berries on and dot with cinnamon and butter. Roll up like a jelly roll and cut in 1-inch slices and put on top of juice in pan. Bake at 400° for 25 minutes. You may use any other type fruit.
Put tinfoil over large cookie sheet. Butter foil. Lay crackers over foiled cookie sheet. Boil 1 cup brown sugar and 1 cup butter for 15 minutes. Pour over saltine crackers. Bake 10 minutes at 350°. Melt chocolate and pour over. Sprinkle with pecans. Refrigerate at least 1/2 hour.
Dissolve yeast in warm milk. Combine all ingredients and let rise 45 minutes. Bake appropriate amount of batter in a heated waffle iron. Serve with maple syrup or applesauce or fresh blueberries and cream or fresh strawberries and cream or fresh peaches and cream.
Halve squash lengthwise. Scoop out seeds. Place squash, cut side down, in a baking dish. With a fork, prick the skin all over. Bake in a 350° oven for 30 to 40 minutes or until tender.
Brown ground beef on High for 5 or 6 minutes in the microwave. Add 1/2 jar picante sauce and refried beans to ground beef mixture. Stir well. Place chips on a glass tray. Pour ground beef mixture over chips. Sprinkle with cheese on top. Melt 2 minutes on High in the microwave. Garnish with tomatoes.
Cook onions and butter together. Add other ingredients and cook slow until it thickens. Stir often. Makes 1 quart.
Cream shortening and the 1 cup sugar until light. Add vanilla and egg yolks, one at a time, beating well after each. Sift together flour, cocoa, soda and salt. Add to creamed mixture alternately with the water, beating after each addition. Gradually add the egg whites and remaining sugar, beating to stiff peaks. Fold into batter; blend well. Turn into two greased and lightly floured 8 x 1 1/2-inch round layer pans. Bake at 350° for 35 to 40 minutes. Frost.
Combine sugar, flour and melted margarine. Stir until well blended. Add peaches and juice. Pour mixture into a baking dish, cook at 400° until golden brown.
Heat corn. Add entire contents of Philly cream cheese. Add 1/4 cup of minced jalapeno. Heat over low heat for about 20 minutes. Enjoy!
Boil yams until soft. Peel and mash together with butter until smooth. Beat eggs and add to mixture. Add granulated sugar, brown sugar, cinnamon, nutmeg and milk. Pour into baking dish. Top with marshmallows. Bake at 350° until marshmallows are golden brown.
Wash and chop lettuce. Let drain well, then place in large bowl. Add the chopped onion, tomatoes, cheese, avocado, Catalina dressing, hot sauce and Doritos. Toss gently to mix.
Melt oleo and brown sugar over low heat. Add next 6 ingredients. (You may put chips on top or stir in.) Bake 30 minutes at 350° in a 9 x 13-inch pan.
Combine sugar and oil; beat 1 minute. Add eggs and vanilla. Sift flour, soda, salt and cocoa together. Add to mixture with buttermilk. Mix well. Add vinegar and food coloring. Bake at 350° for 24 minutes.
Don't overcook and you will enjoy this recipe even if you don't like cooked spinach.
Day 1: Receive 1 cup starter. Put in container with tight lid. Do not refrigerate.
In a 3-quart saucepan, bring tomatoes, broth and water to boil. Add vegetables and seasonings. Return to boil. Reduce to simmer and cook about 1 hour or until vegetables are tender. Yield: about 5 3/4 cups.
Cream butter, shortening, and sugar. Add sifted flour and baking powder to mixture. Alternating with milk, ending with flour. Add flavorings. Mix 1/4 c. flour with nuts, add to mixture. Blend and pour into greased and floured Bundt or tube pan. Bake at 325° for 1 hour.
Mix boiling water and jello. Cook together cranberries, sugar and a little water. When the two mixtures have cooled, then mix together and add the apples and pineapple.
Mix popcorn, M&M's and nuts together in a large bowl. In a saucepan, melt margarine, marshmallows and oil together. Pour over popcorn mixture and mix well with a large spoon or hands. Spray bundt pan with non-stick cooking spray and pack mixture tightly into pan. Let sit overnight or 3 hours before removing from pan.
Make broccoli according to package directions; drain well and set aside. Combine milk, 4 tablespoons butter and flour over low heat (will be thin). Melt cheese into sauce. Heat water until hot; melt 1 stick butter into it. Add stuffing. Turn off heat. Add celery and onion. Layer broccoli, stuffing and sauce in greased casserole dish. Repeat layers. Bake uncovered at 300° for 30 minutes.
Place potatoes in a greased 9 x 13-inch pan. Season with salt and pepper. In a bowl, add minced onions and mix together sour cream and cream of chicken soup; mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar cheese and butter that you have cut into cubes. Bake at 350° for 45 minutes or until all is completely warm and cheese is melted.
Peel and quarter potatoes. In separate saucepans cook white potatoes and sweet potatoes in a small amount of boiling salted water, covered, about 20 minutes or until they are tender. Drain. In a small mixer bowl beat hot white potatoes with an electric mixer on low speed until almost smooth. Add 1 tablespoon of margarine or butter and milk. Continue beating until light and fluffy. Transfer to another bowl. In same mixer bowl, beat hot sweet potatoes with an electric mixer on low until almost smooth. Add remaining margarine or butter, orange juice and honey. Continue beating until light and fluffy. Line a baking sheet with foil; spray with nonstick spray coating. Spoon white potato mixture along one side of a decorating bag fitted with a large star tip. Spoon sweet potato mixture along other side of bag. For swirls on the prepared baking sheet, pipe 3-inch circles of the mixture, starting at the outside and working toward the center, building a peak 2 layers high.
In blender, puree the orange and orange juice together. Add to remaining ingredients. Mix together. Bake 20 minutes at 400°. Makes 12 to 16.
Cream butter with sugar until light and fluffy in medium-sized bowl. Beat in whole eggs and yolks. Sift flour with baking soda and nutmeg. Add to batter. Fold in nuts. Cover and refrigerate at least 1 hour but not longer than overnight. Roll into teaspoon-sized balls and place on buttered cookie sheet. Gently flatten with bottom of glass dipped in sprinkling mixture, then lightly sift additional mixture over each cookie with spoon. Bake at 350° for 10 to 12 minutes or until bottoms are lightly done, not brown. Remove from cookie sheet while still warm and cool on wax paper-covered rack. Store in airtight container with a couple pieces of bread in the bottom.
Begin simmering beans in 1 1/2-quart saucepan. Saute the sausage and ham hock. Saute the vegetables in meat renderings until translucent. Add all remaining ingredients to beans and saute until tender approximately 2 hours. Keep covered with water. Mash some beans for creaminess. Serve over rice. Add chicken stock, if desired.
Stir enough milk into snow to get ice cream consistency. Add vanilla. Add enough sugar to sweeten. Eat immediately. Freeze any extra in small containers.
Dissolve jello in hot water. Add 7-Up and let stand until slightly set. Add pineapple, banana and marshmallows.
Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake, uncovered, at 325° for 1 1/2 hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 minutes longer or until a meat thermometer reads 160°. Remove roast to a serving platter; keep warm. Strain pan drippings, reserving the broth; discard vegetables. Add water to the broth to measure 1 2/3 cups. Return to pan. Combine remaining flour and cold water until smooth, stir into pan. Bring to a boil, cook and stir for 2 minutes. Serve with the roast.
Add enough buttermilk to mix stiff batter. Spoon into deep pan of hot oil. Cook at 350° until done. Yields 24 hush puppies.
Heat the oil over medium-high heat. Add garlic and onion. Cook 10 to 15 minutes until browned. Add broth and herbs. Boil and stir in tortellini. Simmer, uncovered, 10 to 12 minutes. Stir in crushed tomatoes; simmer 5 minutes. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper. Serve with cheese on top. Great with sourdough rolls.
Brown chicken in butter (lightly). Add sausage and cook with lid on. Add onions, garlic, celery, salt and red and black pepper. Cook over medium heat with lid on. Put in a tablespoon of vegetable oil and mix. Cook down until onions are invisible. Add tomato sauce and mix.
Combine dry ingredients (flour, sugar and cinnamon) with eggs, oil, pumpkin and nuts and mix. Place ingredients in an already greased and lightly floured Bundt pan. Bake 1 hour at 350°.
Combine beef, oats, eggs, onions, 1/4 cup catsup, milk, Worcestershire sauce, horseradish, salt and pepper; mix well. Pack into lightly oiled ring mold. Bake at 350° for about 40 minutes. Let stand in pan 5 minutes.
To make sauce, melt butter in pan. Stir in flour; add milk. Cook until mixture thickens. Add cheese and stir until melted. Lay turkey slices on toast. Top with bacon, then pour	cheese sauce over bacon. Bake under broiler until sauce begins to brown.
Mix together melted butter and sugar. Add eggs, one at a time, beating after each egg. Add unsweetened chocolate, sifted flour and vanilla; mix well. Pour into a well-greased 9-inch pie plate. Bake at 325° for about 25 minutes. Remove from oven and let cool. Makes about 8 servings. Slice in wedges. These are similar to brownies.
Dissolve yeast in water. Sift in remaining ingredients. Allow to rest 5 minutes. Pat on 2 baking sheets.
Preheat the oven at 350°. Mix all ingredients together. Grease the pan. Let cake bake for 45 minutes, then let it cool off.
Stir caramels and 1/2 cup evaporated milk in saucepan until melted. Mix.
s. While kneading, gradually add 1 1/4 cups buttermilk. Knead well. Grease and flour frying pan or cookie sheet. Place batter in frying pan and shape into mound. Spread buttermilk on top and add a little sugar. Snip a cross on top with scissors. Bake at 400° for first 10 minutes and at 350° for 30 more minutes.
Mix jello, water, sugar and cream cheese. While half set, stir in pineapple, 7-Up and vanilla. Chill for 4 hours.
Combine soy sauce, wine, oil and ginger. (A bottle of prepared teriyaki sauce can be substituted for this.) Place chicken breasts, skin side down, in a dish deep enough to hold sauce. Pour lemon juice over breasts. Next pour sauce over the meat. Sprinkle 1 teaspoon brown sugar over each chicken breast. Cover and let marinate for 2 to 3 hours, turning every 15 to 20 minutes. Cook on charcoal grill, turning and basting often. For juicier chicken, cook with skin on.
Combine cream cheese and milk until nearly smooth; set aside. Preheat wok to medium heat. Add 1 tablespoon oil. Add half of eggs. Lift tilt the wok to form a thin sheet of egg. Cook, without stirring, about 2 minutes or until egg sheet is set. Slide egg sheet onto a cutting board. Cut into 3/4 inch wide strips. Repeat with remaining eggs, adding more cooking oil if necessary. Stir-fry chopped onion in 1 tablespoon hot oil 30 seconds. Add green pepper; stir 1 minute. Add ham and mushrooms; stir 1 to 2 minutes. Add rice; cook 1 minute. Stir in egg strips. Stir in cream cheese mixture; toss to coat. Cover; cook 1 minute.
Sprinkle cheese over spaghetti. Combine and beat together remaining ingredients. Pour over spaghetti and cheese. Bake at 350° for 25 to 30 minutes, covered the first 15 minutes. After baked, use your favorite sauce and meatballs.
Peel, core, and chop apples into small pieces. Pour sugar over apples. Add nuts. Let stand at least 1 hour.
Cream together peanut butter, shortening, brown sugar, and sugar. Add eggs and mix well. Add baking powder and flour. Beat with an electric mixer at high speed until all is well mixed. Roll into small balls. Place on a greased cookie sheet and flatten with a fork to make a crisscross pattern on each cookie. Bake for 15 minutes at 350 degrees.
Mix and cool boiling water and cocoa. Beat and separate eggs. Mix together and bake at 350° for 30 to 35 minutes. May add red food coloring.
Combine all ingredients except bread. Chill. Take round bread, cut out center and leave bottom. Use as serving bowl. Bread from center can be dipped and eaten.
Mix together thoroughly the shortening, sugar, egg and molasses. Sift together and stir in flour, soda, cinnamon, cloves, ginger and pecans. Mix thoroughly. Form into balls the size of small walnuts. Place about 2-inches apart on a greased baking sheet. Bake 10 to 12 minutes in moderate oven (350°). Roll in confectioners sugar while still warm. Makes 4 to 5 dozen.
Preheat oven to 450°. In a large frying pan, fry bacon until crispy. Remove from pan and drain on paper towels. Pour out all bacon fat except 2 tablespoons. Saute zucchini and onion in bacon fat over medium heat until tender, about 10 minutes. Remove from heat and set aside. In a large mixing bowl, mix together eggs, milk, cheeses and pepper. Spread zucchini mixture in bottom of an uncooked pastry shell. Sprinkle bacon pieces over the zucchini mixture. Pour the egg mixture into the pastry shell and bake for 15 minutes at 450°. Turn oven heat down to 350° and bake for another 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm or cold. Serves 8.
Combine salmon, spinach, scallions, eggs, cheeses, salt and nutmeg. Spread on noodles, roll up and set aside. Pour half of cheese sauce into bottom of baking pan. Place lasagne in baking dish. Cover with remaining cheese sauce. Bake 30 minutes at 350°.
Mix flour, sugar, baking powder and salt. Add oil, egg and then milk. Spoon in muffin pan. Bake at 350° for 20 to 25 minutes. Cool 10 minutes. Roll in melted butter or margarine, then roll in sugar mixed with 1 1/2 teaspoons of cinnamon.
Mix together and chill. May chill before mixing. This recipe makes 1 regular size punch bowl full.
Warm milk and melt butter. Dissolve yeast in a little milk. Mix all and knead. Let rise. When doubled in bulk, knead down again and let rise. When done, cut bread to size and let rise in pans overnight. Place in oven (preheated to 400°), then lower to 200°. Bake for 1 hour, depending on size of bread.
Cream shortening, add granulated and brown sugars, and cream together until mixture is light and fluffy. Add vanilla, egg and beat again until light and fluffy. Sift flour once; measure, add salt and soda and sift again. Add flour mixture, in two parts, until well mixed into batter. Add M&M candies and nuts. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.
Blend all ingredients by hand in a bowl until thoroughly mixed. Pinch off into small balls. Place on ungreased baking sheet. Press down with a fork and bake at 325° or until faintly colored. Make about 48 balls.
Lay tortillas out to warm. Combine all ingredients except ham. Spread a thin layer on tortillas. Arrange 2 to 4 ham slices on cheese layer. Roll up tightly. Wrap in plastic wrap. Refrigerate 3 hours or overnight. To serve, cut into 3/4-inch slices.
Boil squash until tender; drain and mash. Add other ingredients, except cracker crumbs. Put in casserole dish and cover with cracker crumbs. Bake for 30 minutes at 400°.
Preheat oven to 375°. In small saucepan, combine sugar and salt; add syrup. Heat until sugar dissolves. Beat eggs until foamy. When syrup is hot, add butter and stir until melts. Add vanilla, pecans and eggs. Pour into pie shell. Bake for about 40 minutes.
Combine the three cheeses. Add 1 small minced onion, 1 teaspoon Worcestershire sauce and 1/2 cup chopped nuts. Roll in finely chopped parsley. Chill 3 to 4 hours.
Brown in hot fat onion, add meat and seasoning; brown. Add drained beans and soup. Grease bowl and mash potatoes. Add milk, egg and seasoning. Spoon in mounds over meat. Bake in moderate oven (350°) for 30 minutes. Serves 6.
Peel eggplant. Slice lengthwise. Dip slices into egg, then bread crumbs. Fry until golden. Lay on paper towels. Place a scoop of Ricotta in middle of each eggplant slice. Top with slice of Mozzarella, then roll eggplant. Secure with toothpicks. Place eggplant in greased, shallow baking pan. Top with sauce. Bake in 350° oven for 15 to 30 minutes. Yields 8 to 10 servings.
Combine lime juice, margarine, honey and garlic powder in a small saucepan. Heat until margarine is melted. Stir in wine. Line a small shallow baking pan with foil; arrange chicken in pan, skin side up. Pour lime juice mixture over chicken and let stand 5 minutes. Season with salt and pepper. Broil 10 to 15 minutes; turn and baste with juice. Broil additional 10 to 15 minutes or until done. Serves 2.
Layer ingredients in order listed. Heat in microwave until hot and bubbly and cheese is thoroughly melted. Serves 8.
Mix all together. Pour in Bundt pan. Bake at 325° for 50 to 60 minutes.
Heat a small amount of oil in a large skillet on medium-high heat. Add chicken. Cook 5 minutes on each side or until cooked through. Remove from skillet. Add soup and 1 cup water; bring to a boil. Stir in rice and broccoli. Top with chicken and cheese. Cover. Cook on low heat 5 minutes.
Mix flour and ginger. Lay out chicken breast and beat slightly with dull knife. Lay slice of ham and then slice of cheese on top of chicken breast. Roll it up, then roll in flour mixture, stick toothpick through it to hold roll.
In pan, combine water, cinnamon and cloves. Cover and simmer for 15 minutes. Strain into large pitcher and cool. Add sugar and juices, stirring to dissolve sugar. Chill. Just before serving, pour into punch bowl and slowly pour in soda.
Mix together; spread over bread. Slice cucumber; place on bread. Sprinkle with lemon pepper.
Pour boiling water over tea bags, cover and steep 5 minutes. Remove tea bags, squeezing gently. Add sugar and lemon juice, stirring until sugar dissolves. Stir in 3 quarts water, pineapple juice and ginger ale. Serve over ice. Yields about 1 1/2 gallons.
Wash beans thoroughly. Place in kettle. Cover with water. Add 2 teaspoons salt. Soak overnight. Then drain off soaking water. Add to the beans 2 quarts water, ham, ham bone, ham hocks, sausage or turkey sausage. Bring to a boil. Simmer slowly for 3 hours. Then add all other ingredients. Simmer another 45 minutes. This soup improves upon standing.
Cream oleo, sugar and chocolate. Add eggs, one at a time. Add vanilla, salt, flour and baking powder alternately with buttermilk. Stir in nuts and coconut. Bake at 350° for 30 minutes for layers; 75 minutes for tube pan.
Combine all ingredients in large bowl. Trail Mix will keep up to 2 weeks in a closed container in the refrigerator.
Place dark stout beer in a serving glass. Pour ginger ale atop. Makes 1 (8-ounce) serving.
Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup (250 ml) of the blueberries and add to cream mixture. Return to heat and cook and stir until thickened. Cool. Fold in remaining blueberries. Divide evenly between crepes and fold or roll the crepes. Top each with heaping 1 tablespoon (15 ml) topping. Yield: 12 servings.
Grind cranberries and orange. Combine and set aside. In a small bowl, combine gelatin, sugar and boiling water. Stir to dissolve gelatin and sugar. Cool slightly. Add cranberries, orange and crushed pineapple. Fold together all ingredients. Pour into serving dish or mold. Chill until firm.
Combine chicken, vinegar, lemon juice, soy sauce, onion, bay leaves, peppercorns and garlic in covered non-aluminum saucepan. Bring to a boil over medium-high heat, stirring gently. Reduce heat and simmer until chicken is tender, about 50 minutes. Makes 4 servings.
Mix ground beef gently with egg, crumbs, milk, salt and pepper. Shape into medium-sized meatballs and put into greased baking dish. Bake at 375° for 15 minutes.
Wash and slice zucchini 1/2-inch thick. Add onions, peppers and garlic. Add salt and cover with cracked ice. Mix thoroughly. Let stand 3 hours; drain. Mix remaining ingredients and pour over squash mixture. Heat just to a boil. Put into sterilized jars and seal. Makes 8 pints. Ripe pimento may be added for color.
Crush cookies; place half on the bottom of a 13 x 9-inch pan. Mix the cream cheese, margarine and sugar together in separate bowl. Mix pudding with milk. Fold in Cool Whip and cream cheese mixture. Pour into pan. Sprinkle top with other half of the cookies. Chill or freeze.
Mix together flour, soda and salt. Cream butter and add sugar and brown sugar. Add eggs, water and vanilla. Add dry ingredients to the creamed ingredients. Cover and refrigerate at least two hours. Enclose a chocolate/mint wafer in about 2 tablespoons dough. Bake at 375° for 10 to 12 minutes.
Brown ground chuck, then add onion, bell pepper and cubed potatoes. When potatoes begin to get tender, add green beans, salt and pepper to your liking and cook until beans are cooked. Delicious.
Bring water, vinegar and ice cream salt to boil and put in bottom of jar these ingredients: garlic bud and hot pepper to your taste. Pour hot vinegar over pickles. Heat and seal in a hot water bath for 15 minutes.
Heat oven to 350°. Grease large cookie sheet. In a large skillet, cook and stir onion and garlic in oil until onion is tender. Add chicken. Cook over low heat until thoroughly heated, stirring occasionally. Remove from heat.
Peel sweet potatoes. Slice potatoes thinly. Put potatoes and brown sugar in hot oil. Turn potatoes often. Fry for 30 to 40 minutes on medium heat.
Mix catsup, brown sugar, vinegar, liquid smoke and salt and pepper; add to beans. Brown hamburger, drain and set aside. Saute onion. Cook bacon; drain. Add to bean mixture. Simmer in crock-pot.
Mix shortening, peanut butter, sugar, brown sugar and eggs. Sift flour, baking soda, baking powder and salt. Add first and second ingredients; mix well. Roll into ball. Roll in sugar. Place on cookie sheet. Press with fork. Bake at 350° for 10 minutes.
Press green chilies in bottom of pie pan. Sprinkle cheese over top. Beat eggs in milk; pour over top. Add hot sauce. Bake at 400° to 425° until lightly brown, approximately 20 minutes.