HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine lint and water in a saucepan. Add flour and stir to prevent lumps. Add oil. Cook over low heat until mixture forms peaks. Pour out and cool on old newspapers. Shape over balloons, boxes or use molds. Use like papier-mache.
Brown sausage and drain. Melt cheese with milk in microwave. Add sausage to cheese and keep warm in crock-pot or fondue pot. Add more milk if needed to make a soft consistency.
Combine flour, sugar, baking soda, cinnamon and 1/2 teaspoon salt (optional).
In a 1 1/2 quart baking dish combine all the ingredients except the pecan pieces. Sprinkle the pecans on top and bake for 30 minutes at 350°.
Combine peppers, vinegar and sugar; bring to a boil. Add Certo. Bring back to boiling for 4 to 5 minutes. Add a few drops of food coloring. Take off stove and continue to stir for several minutes. Seal in jars. Serve on softened cream cheese as a dip for Ritz crackers.
Cream shortening, fruit and flour. Then add beaten eggs and oleo. Bake at 375° for 10 minutes. These are 50 calories each.
Mix first five ingredients. Add flour and mix well. Dough will be very soft when made. Store in refrigerator. Use as needed. Grease or spray muffin pans and fill about 1/2 full. Bake at 400° for 15 minutes.
Brown chops in fat in cooker. Remove. Place rice in hot fat. Stir constantly until browned. Add tomatoes (with liquid) and remaining ingredients. Stir well, breaking up tomatoes. Add chops. Cover; set control at 10 and bring pressure up over moderate heat. Cook 13 minutes after control jiggles (or cook at 15 for 9 minutes). Cool cooker normally for 5 minutes, then place under faucet. Makes 4 servings.
Use as many vegetables as you need for the amount of people you need to serve. Marinate beef overnight. (Chicken only needs to be marinated 20 to 30 minutes.) Cook marinated meat until brown. Place in baking dish and cook in slow 300° oven until tender. Stir-fry vegetables in wok or large skillet, until tender. Cook 2 cups rice in 4 cups of water. Serve veggies and meat over rice. Add soy sauce.
Cook frozen broccoli according to package directions; drain. While broccoli is still warm, stir in the cubed Velveeta cheese. Place the ingredients in a small, lightly greased casserole dish. Smash the Ritz crackers with a rolling pin until all are crushed. Mix with melted margarine. Put mixture on top of broccoli. Bake at 300° for 30 minutes. Serve.
Place potatoes on bottom and up side of an 8 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can fried onions and tomato in potato shell. Combine soup and milk. Bake, uncovered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes longer.
Blend cheeses and spread on platter. Sprinkle on half of taco mix. Add layer of pepper, onions and tomato. Sprinkle remaining taco mix. Put Cheddar cheese on top. Chill. Serve with taco chips.
Mix flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and butter. Beat with mixer until smooth, 1 minute. Pour into greased 8 x 8 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Dissolve Jell-O in water. Cool until slightly set. Add remaining ingredients and congeal.
Combine chicken broth, lemon rind, lemon juice and bay leaf in a saucepan over medium heat. Bring mixture just to boiling point, then simmer over low heat for 5 minutes.
In large bowl, beat egg yolks, milk, water and vanilla. Fold in cookies and whipped cream. Pour into an aluminum foil-lined 9 x 5-inch loaf pan. Cover; freeze 6 hours until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.
Unroll rolls and press out in an ungreased jelly roll pan. Bake for 10 minutes. Cool. Mix together softened cream cheese, Miracle Whip, dill weed and onion. (Better if mixed, refrigerated overnight, then left to stand at room temperature until spreadable.) Spread on baked crust. Cut vegetables into bite sized pieces and sprinkle on top. Top with shredded cheese and bacon bits (if desired).
Brown hamburg and onion; drain grease. Add taco seasoning to meat. Layer in casserole or pie plate the meat, taco sauce and French onion dip; top with grated cheese. Bake at 350° until cheese melts. Serve warm with tortilla chips.
Wash and chop broccoli into bite size pieces. (I use only the flowers.) Fry bacon until crisp; drain on paper towels and crumble. Cut onion fine. Mix mayonnaise, vinegar and sugar together. Mix all ingredients together. Chill several hours. Sprinkle with grated cheese before serving.
Put tomatoes, onion and mango through food chopper. Add other ingredients and boil 2 hours or until thick. Stir frequently. Ladle into jars and seal at once.
Mix flour and salt in a bowl. Make a well in mixture. Add egg and hot broth. Roll out thin on floured board. Cut in wide strips.
Cream butter until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each one. Blend in remaining ingredients. Pour into greased and floured 10-inch tube pan. Bake at 320° for 1 hour and 25 minutes.
Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add onion, mushrooms and garlic. Saute until vegetables are tender and all liquid is absorbed. Add zucchini, carrots, green pepper, tomato, olives and jalapeno pepper; saute, stirring constantly, about 10 minutes or until vegetables are crisp-tender. Drain vegetables; add green chiles and next 6 ingredients; stir mixture well. Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over. Serve immediately. Yield: 15 servings.
Combine sugar, margarine and water. Heat to melt margarine. Stir in nuts. Toss biscuit pieces in butter and nuts. Place in tube cake pan or use a round pan and place an inverted custard cup in the center to make a ring with the biscuits. Bake at 375 degrees 12 to 15 minutes.
Mix together softened butter and sugars. Beat in eggs. Add remaining dry ingredients and blend thoroughly. Add vanilla, pecans and white chocolate bar. Drop by spoonfuls onto ungreased cookie sheet. Bake at 300° for 20 to 22 minutes.
Melt stick of butter. Saute onion; set aside to cool. In large bowl, combine both corns, corn muffin mix and 3 eggs. Add cooled onion mixture; mix well. Place in a casserole that has been sprayed with nonstick spray. Top with shredded Cheddar cheese. Bake at 350° for 1 hour.
Mix well. Form bite-size balls. Bake at 375° for about 15 minutes. Can be made ahead of time and frozen. Makes about 70.
Heat oven to 500°. Cut potatoes lengthwise (spear them). Combine oil, garlic, rosemary, pepper and salt (optional). Toss potatoes in mixture. Line baking sheet with foil. Place potatoes on sheet. Roast 25 minutes or until potatoes are golden brown.
Mix first 6 ingredients together. Scoop out center of loaf of rye bread. Put dip mixture in center of loaf with pieces of bread from the center part around the plate beside loaf.
Place all ingredients in blender a little at a time until blended into a fine powder. Store in jar and use as needed. Use 2 teaspoons per serving. Serve hot or cold.
Combine first column ingredients and shape into 6 to 8 patties. Fry to desired doneness.	Combine remaining ingredients. Spoon over each patty. Cook another few minutes.
Soak beans overnight in a large Dutch oven. Don't drain. Add baking soda and parboil 1/2 hour. Drain. Add other ingredients, except catsup. Prepare in crock-pot on high for 4 to 6 hours or bake in 275° oven for 3 to 4 hours. Add catsup last half hour.
Butter and dice bread slices. Put meat and cheese in a 9 x 12-inch glass baking dish. Alternate the three.
Dice chicken into small pieces when warm. Add Miracle Whip, pecans, salt, pepper, curry powder and eggs.
Saute onion, garlic and 1 jar of artichokes (use oil of this jar to saute). Drain other jar and add to pan; take off stove. Beat eggs and add all remaining ingredients. Pour into a greased 8 x 8-inch pan and bake for 30 minutes at 325°.
Mix together all ingredients. Store in jars. Put 4 to 5 teaspoons in a cup and add hot water. Makes 2 gallons.
Thoroughly cream shortening and sugar; add egg and beat well. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly. Chill dough before rolling out. Roll out 1/8 inch thick on lightly floured surface. Cut with floured cookie cutters; sprinkle with sugar and cinnamon, if desired. Bake on greased cookie sheets at 375° about 15 minutes. Makes 3 dozen cookies.
Boil broccoli in small amount of water just long enough to separate. Saute onion in butter. Combine broccoli, onion and remaining ingredients in large casserole. Bake uncovered at 350° for 30 to 45 minutes.
Dissolve yeast in 1/4 cup warm water. In a large bowl, blend 2 cups water, milk, honey and oats. Add yeast mixture. Stir well and cover. Let stand for 30 minutes. Stir down and add the salt, oil, cornmeal and whole wheat flour. Beat until smooth. Add enough white flour to make a soft dough. Turn out on floured surface and knead 8 to 10 minutes. Turn into greased bowl. Cover and let rise until doubled (approximately 1 hour). Punch down, knead lightly and let rest 10 minutes. Place in two 9 x 5 x 3-inch greased loaf pans. Cover and let rise until double, about 30 minutes. Bake in preheated 375° oven about 35 minutes. Turn out on wire racks to cool.
Saute celery and onion in oil. Add soups and rice. Mix and pour over broccoli. Bake at 350° for 30 minutes.
Wash and cut lettuce in bite size pieces. Mix oil, lemon juice, garlic, Worcestershire sauce and shake of m.s.g. Pour on lettuce. Sprinkle with cheese.
Place muffin halves, split side up, on cookie sheet. On each muffin half, put 5 or 6 apple slices. Brush with butter and sprinkle with sugar and cinnamon. Bake at 425° until apples are tender, approximately 15 minutes.
Cook chicken in water; cool. Drain water; debone all. Place in bottom of large foil pan. Mix soup and sour cream together; place on top of chicken. Melt oleo; mix with crumbled crackers and poppy seed. Spread over. Bake at 350° for 35 to 40 minutes, until good and hot and lightly brown crackers. Cook for crowd 30 to 40.
Cook carrots in a small amount of boiling water 6 to 8 minutes or until tender. Drain and set aside. Combine butter and honey in a large skillet. Cook over medium low heat until butter melts. Stir in chopped mint; cook 1 minute. Add cooked carrots and toss gently until carrots are glazed. Cook just until carrots are thoroughly heated. Transfer to a serving platter and garnish with fresh mint sprigs.
Melt butter or margarine in heavy pan over low heat. Add onions, stirring until tender. Add potatoes, water, and salt. Cover pan and cook until potatoes are tender. Drain, reserving liquid. Press potatoes through sieve and add to liquid. Add hot milk and stir well. Combine cold milk and beaten egg yolk. Add slowly to warm soup, stirring constantly. Add cayenne pepper. Reheat soup slowly, but do not boil. Add parsley just before serving. Yield: 6 to 8 servings.
Combine all ingredients; stir well. Pour sauce into airtight container. Store in refrigerator. Serve sauce over cream cheese with cheese dough, or with pork or beef.
Mix all together in bowl until smooth. Great to dip Belgian endive, cucumber, raw asparagus, cauliflower and jicama in. Makes 1/2 cup.
Crush Tater Tots; put in a large skillet and add oil. Cook over medium heat until brown. Add salt and pepper. Stir in beans and mix well. Add the scrambled eggs (broken into small pieces) and mix well. Cover with the salsa and mix.
Coat 9-inch pie plate with oleo. Mix hash with egg; press into plate to form crust. Bake at 375° for 10 minutes. Saute onion in 3 tablespoons oleo. Layer cheese, onion and Veg-All in crust. Beat together remaining eggs, milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350° for 30 to 40 minutes (until filling is set). Let stand 10 minutes before serving. Serves 6.
Dissolve yeast in the warm water and set aside. Combine the hot water, sugar, salt, oil and 3 cups flour; mix well with large spoon. Add yeast and mix well. Add remaining 3 cups flour; mix well. Let dough rise 10 minutes; stir down and let rise 10 minutes again. Do this 5 times (50 minutes total). Turn dough onto floured board. Knead only until can be handled. Divide in half and roll each to 9 x 12-inch rectangle. Roll up as if for cinnamon rolls. Place seam down on cookie sheet; sprinkle lightly with corn meal. Let rise 30 minutes. Bake at 400° for 30 minutes.
Whisk eggs, sour cream, half and half and seasonings together. Sprinkle cheese (I prefer Swiss, but any shredded cheese is fine) on bottom of unbaked pie crust. Pour egg mixture over top. Bake at 425° for 15 minutes. Reduce oven temperature to 300° and continue to bake for 40 minutes.
Place uncooked rice in casserole. Add water and sherry. Place uncooked chicken parts on top. Place stick of butter over chicken. Cover with aluminum foil. qPreheat oven to 450°, bake for 50 minutes. Take off foil and bake 10 minutes more and check to see if rice is done. Remove from oven and bon appetit!
Prepare salad as directed on package. Fold tomato and bacon into finished salad. Serve on lettuce. Garnish with additional bacon, if desired. Refrigerate any remaining salad. Makes 6 servings.
Mix sugar, margarine, egg and milk. Sift dry ingredients and add to first mixture. Blend in bananas, vanilla extract and nuts. Bake in loaf pan at 350° for 1 hour or until done.
Cook sugar, water and syrup to hard crack stage (300°). Add cinnamon oil and food coloring. Pour on a well-greased cookie sheet. Let cool, then break into pieces.
Combine flour and butter. Add milk slowly, stirring constantly. Cook over hot water until thick. Add cheese, beaten egg yolks and chicken. Blend well. Season with salt, pepper and cayenne. Slowly, just a little at a time, fold in stiffly beaten egg whites gently. Pour into a well-oiled casserole. Sprinkle with paprika. Place in a pan of warm water. Bake in a 375° oven until knife comes out clean, at least 2 hours. Serves 6.
Soften butter and cream with sugar until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla. Sift together flour, cocoa and salt. Stir soda in sour cream. Add sour cream and flour mixture alternately to sugar mixture. Pour into greased Bundt pan. Bake in preheated 325° oven 1 hour and 15 minutes or until toothpick comes clean. Invert on cake plate.
Layer 1: Cream oleo, flour and 1/2 cup powdered sugar. Add nuts and put into bottom of 9 x 13-inch pan. Bake at 325° for about 20 minutes or until very light brown. Cool.
Add the chopped onion and potato to melted butter with the water. Season with garlic, salt and pepper. Cover and cook slowly until potatoes are very soft. Add the milk. Continue cooking until soup comes to a boil. Then put through a sieve or blender. Return to the pan. Add the chopped parsley; adjust seasonings and heat thoroughly before serving. Yield: About 1 quart.
Oil a 9 X 13 pan and cover the bottom with cubed bread. Fry the sausage, drain and sprinkle it over the bread. Add the grated cheese and cut up mushrooms. Combine the seasonings and milk with the slightly beaten eggs. Pour over the bread and cheese mixture and refrigerate overnight. Bake at 350° for 40 minutes.
Combine all ingredients; mix well. Pour into a clear casserole dish and bake at 350° until bubbly.
Melt margarine in large casserole dish. Add stuffing mix to coat. Remove half of stuffing and set aside for topping. Mix all other ingredients together and pour into casserole dish. Bake at 350° for 35 minutes.
Arrange fruit in mixed layers in buttered casserole. Over each layer sprinkle brown sugar and spices in the amount you like. Bake at 350° for 1 hour. Serve hot.
Preheat oven to 300°. In a 1-quart casserole, beat the egg white and egg slightly with a fork. Add the skim milk, dry milk, sugar and vanilla, mixing well. Stir in the cooked rice and raisins. Sprinkle the mixture with nutmeg and cinnamon. Set casserole in a larger baking pan; fill the pan halfway up the side of the casserole with boiling water. Place on oven rack. Bake for 15 minutes. Stir pudding and bake for 35 minutes or longer until the milk is absorbed. Serve pudding warm or chilled. Makes four 1/2 cup servings.
Mix all ingredients for syrup except butter. Cook until it boils and thickens slightly. Then set off burner and add butter. Serve over hot pancakes.
Combine carrots, pineapple and raisins; mix well. Chill for 2 or 3 hours. Stir in yogurt. Serve on lettuce leaf, if desired. Yields 7 servings (each serving is 1/2 cup).
Cool rice. Mix with other ingredients and put into greased casserole dish. Bake at 350° for 20 to 25 minutes.
Brown meat in oil in heavy skillet. Add onions, pepper and mushrooms. Cook until vegetables are slightly brown. Add tomatoes, soup, beans, salt and sauce. Put in a 2 1/2 or 3 quart casserole or 13 x 9 x 2-inch pan. Top with grated cheese and bake at 350° for about 1 hour. Serves 10 to 12.
Mix and bake in crusts. Bake at 375° for 30 minutes.
Preheat oven to 400°. Wash potatoes and rub skins with oil. Bake for 1 hour, or until potatoes are done. Reduce oven heat to 350°. Cut a slice from top of each potato and scoop out pulp. Mash pulp; add sour cream, milk, salt, pepper and green onions. Fill potato shells with mixture and sprinkle with shredded cheese. Bake at 350° for 10 minutes. Makes 6 servings.
Roll ground chuck or hamburg into bite-size meatballs. Brown over medium heat until almost cooked throughout. Drain excess grease.
Sift together flour, baking powder and salt. Melt butter, add brown sugar then cooked potatoes to flour mixture. Add sweet potato mixture alternately with buttermilk-soda mixture. Refrigerate 30 minutes. Roll on floured board. Cut out and bake at 450° for 15 minutes.
Combine all herbs, oil and water in a small bowl; mix well. Brush chops lightly with mixture and broil approximately 5 minutes. Turn and brush lightly again. Continue cooking for 5 to 7 minutes.
Combine ingredients and press into bottom and partially up the sides of a lightly greased and floured 9-inch spring-form pan. (Put foil in bottom of oven before baking in case butter leaks out.)
Cream butter, sugar and eggs. Combine flour, salt and baking powder. Add cinnamon and oatmeal. Mix well. Put baking soda into hot water and add to batter. Bake for 10 to 15 minutes at 325°. Makes about 6 dozen cookies.
In a 3-quart saucepan combine soup, milk, cheese and pepper. Add noodles and chicken.
In a 15-inch round glass or ceramic dish, place head of cauliflower in center. Arrange broccoli and carrots around outside. Pour butter or margarine over vegetables. Sprinkle with salt and pepper. Cover with plastic wrap, turning back 1 edge to vent. Microwave on High power for 17 to 19 minutes. Let stand, covered, 5 minutes. Vegetables should be crisp, but tender.
In pan, mix sugar, flour and salt. Add 1 cup milk and mix smooth. Bring to boil, stirring continually, until smooth. Remove from heat. With fork, beat eggs with remaining cup of milk. Gradually stir into hot mixture. Put back on heat and bring to boil until thickened a bit more. Remove from heat; stir in butter, chocolate pieces and vanilla. Stir until chocolate melts. Pour in shell and chill.
Cook potatoes until done. Drain. Dice eggs, chop onion and celery and add to potatoes. Add dill relish, celery salt, salt and pepper to taste. Add lemon juice. Put enough mayonnaise to make desired consistency. Sprinkle paprika to decorate. Refrigerate before serving.
Add salt, sugar and butter to the water; bring to a full boil. Stir in cold milk. In another bowl, add baking powder to eggs and beat well. Add to corn meal and stir well. Pour into a greased baking dish and bake about 30 minutes at 400°.
Stir all ingredients (except chicken) together. Soak chicken for several hours or overnight. Cook at 350° for 1 hour and 15 minutes. Turn once. May be cooked outside on grill.
Chop chicken in blender or food processor along with some broth. Also, chop tomatoes and whole kernel corn in blender before mixing. Combine all ingredients in a large pot. Cook, stirring occasionally, for approximately 2 hours. If mixture seems too thick, add water until the desired consistency.
Mix sugar, shortening and eggs. Then add flour, baking powder, soda, salt, cinnamon, cloves, allspice and water. Mix. Stir in nuts, raisins and applesauce. Bake at 350°.
Trim Boboli shell as described in preceding paragraph. Spread bottom of shell with mustard, Place shell in pizza pan. Set aside.
Mix sugar, shortening and egg. Stir in milk. Sift dry ingredients and stir in. Blend in berries. Spread batter in greased and floured 9 x 9-inch pan.
Cream the butter in a large mixing bowl, gradually adding sugar. Beat well. Add honey. Beat well. Add eggs, one at a time, beating well after each addition. Combine 3 cups of flour, baking powder, salt and spices. Add to creamed mixture, alternating with water, beginning and ending with flour mixture. Beat well after each addition. Dredge raisins, figs and almonds in remaining 1/2 cup of flour, coating well. Gently stir into batter. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake to wire rack and cool completely. Yields one 9-inch loaf.
Slice and mix veggies and top with dressing. Best if marinated a few hours.
Brown hamburger and onions. Drain all excess fat. Arrange chopped cabbage in casserole. Add browned hamburger and onions on top. Pour soup and cooked tomatoes over it all. Bake 30 minutes at 350°.
Microwave meat with seasoning 6 to 7 minutes on High. Stir once during cooking. Spread chips in bottom of baking dish. Spread meat over chips; top with cheese. Micro-cook 6 to 8 minutes on Medium or until heated through and cheese melts. Top with lettuce, tomatoes and onion.
Onto 1 side of each slice of bread, drizzle 1/2 teaspoon oil; top each slice of bread with half of the tomato slices and 1 ounce of cheese. Sprinkle each sandwich with 1 1/2 teaspoons basil and pepper. Set sandwiches on microwavable plate or large paper plate; cover with wax paper and microwave on Medium-high (70%) for 2 minutes, until cheese is melted.
Roll out on breadboard and cut with cookie cutter. Bake at 400° until brown.
Boil milk, sugar, and butter for 7 minutes, stirring constantly, until it forms a soft ball. Remove from heat and add nuts, chips, marshmallow cream, and vanilla. Beat until thick.
Peel tomatoes and chop. Combine with sugar, salt, sliced orange and sliced lemon. Stir over heat until sugar dissolves. Add cinnamon and ginger. Bring to a boil; cook over low heat until thick, about 1 hour, stirring occasionally. Remove cinnamon and ginger. Add raisins and lemon juice and bring again to boil. Stir in Tabasco; pour into hot pint or half-pint jars and seal at once. Makes 3 1/2 pints.
If using an electric pizzelle iron containing round 5-inch grids, preheat according to manufacturer's directions. In a large bowl, beat eggs. Gradually add sugar; continue to beat until smooth. Beat in butter or margarine and anise extract or vanilla. Beat in flour and baking powder until thoroughly blended. Batter will be sticky enough to be dropped by spoon. Drop a generous tablespoonful of batter in center of each heated grid. Immediately close iron, squeezing handles together. Scrape off any batter that flows out around edges. Bake in electric iron 30 seconds or until light golden brown. If using hand held iron, follow manufacturer's directions for baking. When golden, loosen Pizzelle with fork or point of knife and carefully remove to a rack to cool. Store Pizzelles in a tightly covered container. Use within 2 to 3 weeks. Makes 48 to 50 (5-inch) Pizzelles. Enjoy!
Mix all ingredients together except tomato sauce. Shape the meat in a loaf pan. Pour the tomato sauce on top of the meat. Bake at 375 degrees until done.
Mix rice, water and salt; cook until soft and add raisins. Take off stove. Beat eggs well; add gradually, stirring into mixture. Return to heat and cook until mixture coats metal spoon. Remove from stove. Stir in vanilla and cinnamon or nutmeg. Serve hot or cold.