HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 3 ingredients. Slowly add the water and gently blend in the apples. FOR FLUFFY PANCAKES DO NOT OVERMIX. Pour onto heated griddle and flip when side is covered in bubbles. Turn only once. Makes 12 to 14 pancakes.
Slice watermelon lengthwise 1/3 from top. Cut the edge with a sharp knife. Scoop the watermelon out in balls* removing all visible seeds. Scoop out the scraps inside the watermelon and chill the "bowl". Cut balls* from other melons. Prepare grapes. Combine juices and sugar. Pour over fruit in a large bowl. Stir occasionally. Just before serving, fill the melon bowl with fruit.
Melt marshmallows and milk in double boiler. Add 6 of the candy bars. Stir until melted. Cool. Mix in the whipped cream. Break up remaining candy bar and mix in. Pour into pie shell. Garnish with whipped cream. (I sometimes use a chocolate crust instead of a graham cracker crust.)
Brown ground beef. Add season mix and water. Simmer, then cool. Mix kidney beans, onion, cheese, olives and tomatoes. Add ground beef mixture and toss. Refrigerate until serving time. Before serving, add chopped up lettuce and package of Ranch dressing, made as directed on package. Place chips on plate. Add mixture and serve.
In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-quart slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables. Cover and cook on low for 6 to 8 hours or until meat is tender. Discard the bay leaf before serving. Thicken cooking juices, if desired. Yields 8 to 10 servings.
Combine milk, mayonnaise, salt and Tabasco in blender. Cover and mix on low speed for about 1 minute. While blender is running, add cheese, one cube at a time, until all are blended. Pour into a bowl, drain and stir in pimientos.
Combine sausage, beans and salsa in large skillet. Bring to a boil over medium heat. Cover and simmer for 10 minutes or until hot, stirring occasionally. Serve over rice.
In large bowl, combine sugar and walnuts. In small saucepan, bring butter, cocoa and milk to a boil. Stir into sugar mixture. Blend thoroughly. Spread on warm cake.
Mix all the ingredients together and pour in lightly greased Corningware dish. Bake at 400° for 45 minutes.
In a 4-quart pot, heat oil. Add onions and garlic. Saute until soft. Add meat and brown. Add next 10 ingredients and mix well. Add Kahlua. Increase heat until mixture simmers. Add beans. Simmer partially covered for 45 minutes.
Cream sugar and shortening; add eggs and milk. Beat at medium speed until well blended. Add remaining ingredients and beat again until smooth. Bake at 350° in a greased cake pan. Frost with desired frosting.
In Dutch oven, bring water to a boil.	Add beans; boil briskly for 2 minutes. Remove from heat; let beans soak for 1 hour. Add ham, salt pork and	onion.	Simmer, partially covered, for 1 1/2 hours. Add chorizo, greens and potatoes; simmer for 30 minutes. Remove sausage and salt pork. Discard pork. Slice chorizo into 1/4-inch thick rounds. Return to soup and serve.
Mix all dry ingredients. Add eggs, oil and buttermilk. This will keep one week in refrigerator or batter can be frozen. Bake in greased muffin tins at 400° for 20 minutes.
Put shortening, sugar, raisins, spices, salt and liquid into boiler and boil 10 minutes. (Let it stand until cool.)
Chop onion into moon shapes. Put 1 Tbsp. olive oil into skillet and add onion. Cover and cook until clear. Add black pepper, cinnamon, saffron and salt. Cook uncovered; add raisin and simmer for 10 minutes. Add sugar and simmer until begins to thicken and sauce is golden.
Mix butter and peanut butter for 30 seconds. Add 1/2 cup of the flour, sugar, egg, brown sugar or honey, baking soda and powder and vanilla. Beat until combined. Mix in rest of flour. If necessary, cover dough and chill until easy to handle. Roll into 1-inch balls. Roll balls in sugar and put on ungreased cookie sheet 2 inches apart. Bake at 375° for 7 to 9 minutes. Remove from oven and press uncovered kiss into center of cookie. Let cool. Makes 3 dozen.
Blend together yeast, 2 cups flour, sugar, salt and oil into large bowl. Stir in hot water and beat with spoon until mixture is smooth and satiny.
Mix cream and eggs together. Mix dry ingredients together. Then, combine wets and drys. Melt butter until hot. Add while hot. Will keep in refrigerator for weeks. Cook on griddle.
Preheat oven to 400°. With cooking spray, coat 12 standard-size muffin pan cups. In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
Cream butter and sugar. Add eggs, one at a time. Add remaining ingredients. Bake at 325° in greased tube pan for 1 1/2 hours. Glaze, if desired.
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans or 1 oblong pan. Bake at 350° for 35 minutes. Cool and frost with Coconut Cream Cheese Frosting.
Mix all together and stuff into cleaned pig stomach. Sew hole closed. Put into roast pan and bake at 350° for 3 1/4 to 4 hours. Remove lid the last 1/2 hour to brown skin.
Sift flour with sugar, salt, baking soda and spices. Add egg, oil and plums to flour and spices. Beat about 2 minutes at medium speed (by hand 150 strokes). Stir in nuts. Bake in an 8-inch square baking pan about 3 minutes, or until done. Serves 6 to 8.
Preheat oven to 350 degrees. Combine Parmesan, Cheddar/Jack, zucchini, and ham. Pour into crust. Combine eggs, milk, salt, black pepper and melted butter. Beat until well mixed. Pour over zucchini mixture. Bake for about 1 hour or until set. Allow to cool slightly before slicing. Makes 8 servings.
Mix Cool Whip and yogurt together. Spoon into prepared pie crust and refrigerate.
*That includes chopped broccoli, cauliflower, green pepper, ripe olives, celery, carrots, green onion, seeded tomatoes.
Mix pineapple, water, vanilla, sugar and jello; bring to a boil and cool until thick. Add Cool Whip, cheese and nuts; refrigerate until set. Makes a nice mold.
Combine first 6 ingredients, toss. Cover and chill. Serve on lettuce leaves. Yields 6 servings.
Cook sausage. Mix with cooked vegetables and partially cook. Add rice and 2 cans cream soup (mushroom, chicken or celery). Mix all together and bake about 1 hour at 350°.
Cream ingredients. Make in rolls and bake after they have been in icebox overnight, or 3 or 4 days.
Purchase a frozen, unbaked pie shell or prepare pie shell: Combine flour with salt. Cut in shortening until particles are size of peas. Sprinkle with cold milk or water, adding just enough to make a stiff dough. Shape into a ball. Roll out on a floured surface to a 10 1/2-inch circle and fit into an 8-inch pie pan. Trim edges about 1/2-inch wider than rim of pan; fold under and flute, building up a low fluted rim on the crust. Cream butter and sugar together well. Beat in eggs, one at a time. Stir in salt, corn syrup and Kahlua. Arrange pecans in pie shell and carefully and slowly pour Kahlua mixture over them. Bake on rack placed below the center of the oven at 375° for 30 minutes. Remove and cool thoroughly. Serve with Kahlua Cream.
Cream shortening, flour and salt; add milk. Roll out and place in a pie plate. Bake at 400 degrees for 10 minutes.
Combine the onion, tomato paste and water in saucepan; simmer 20 minutes. Mix together the ground beef, egg, bread crumbs, salt, oregano and basil. Add 1/2 cup prepared sauce and blend well. Form into loaf. Place in a 10 x 6 x 2-inch pan. Bake at 375° for 50 minutes. Pour sauce over, arrange cheese on top. Bake 15 minutes. Serves 6.
Cream Crisco and sugar. Add eggs and vanilla to sour cream. Sift together dry ingredients and add alternately with the liquid to Crisco and sugar mixture. Chill thoroughly. Roll out 1 1/4-inches thick. Cut with a large cutter. Sprinkle with sugar and press lightly. Bake in a moderate 375° oven for 15 minutes. Makes 100 cookies.
Cook broccoli	as directed on package and drain. Mix together with soup, onion, mayonnaise, beaten egg and cheese. Put dressing mix on top and bake at 325° for 20 minutes.
Bring the water to a boil with the potatoes. Add the macaroni and cook until done. Drain. Arrange in layers in au gratin form, adding cheese to each layer. Place in a preheated 240° C oven until cheese has melted. Melt the butter in frying pan. Add onion and garlic until light brown. Pour over the potato-macaroni dish. Using the same frying pan, bring the milk, heavy cream and salt to taste to a boil. Pour over mixture.
Mince orange zest with cranberries and sugar in blender or food processor fitted with metal blade. Transfer to mixing bowl. Add orange juice, oil, water, mustard, salt, cayenne and beets. Mix well. Salad is best made 2 days ahead and refrigerated. To serve, toss well and adjust seasoning to taste.
In a large mixing bowl, mix thoroughly together. Press into loaf pan. Bake 1 1/2 hours at 350°. Makes about 8 to 10 servings.
Marinate beef with sherry, garlic powder and soy sauce several hours. Drain, reserving liquid. Brown meat in deep heavy skillet; add reserved liquid and simmer 2 hours, covered. Add mushrooms, cooking 5 to 10 minutes, according to taste. Mix in gravy mix to thicken and serve over rice or noodles.
Stir until creamed all the ingredients, except the crab meat. Mound the creamed mixture on a plate. Make a hole in the center. Fill with crab meat. Pour cocktail sauce over top. Serve with rice crackers.
Stew and debone chicken. Cool and cut into bite size pieces. Saute onions in margarine. Drain both cans of tomatoes and reserve the liquid. Add drained tomatoes to onions and simmer until liquid is reduced, about 10 minutes. Add cheese, stirring until melted. Add chicken; mixture should be thick. Fry tortillas in oil over medium heat to soften. Drain. Place a heaping tablespoonful of chicken mixture on each tortilla and roll up. Place in greased 9 x 13-inch pan. Thin remaining chicken mixture with some of the reserved tomato juice from both cans of tomatoes and pour over the enchiladas. Spread with sour cream. Bake at 350° for about 30 minutes. Makes 6 servings.
Salt and pepper pork chops. Roll in flour and brown on both sides. Mix together other ingredients and pour over chops. Cover and cook on low heat for 45 minutes.
Combine ingredients; mix well.	Bake in 375° oven for 1 hour.
Cook cornstarch, 2 tablespoons of sugar and 1/2 cup of water until clear. Cool and add vanilla. Beat 3 egg whites and add 6 tablespoons sugar, small amount at a time, until forms a peak. Add cornstarch mixture. Beat to firm peak. Yields 1 pie.
Cook first 5 ingredients over medium heat until soft ball stage. Add vanilla and pecans. Drop by teaspoonfuls onto waxed paper.
Defrost beans, mix with remaining ingredients. Bake covered in 2 quart casserole for 50 minutes at 350°.
Combine all ingredients and mix well. Roll into 1-inch balls. Store in refrigerator or freezer.
Then pour over chicken in casserole dish. Cook 1 hour at 350°. Cook rice and use sauce over rice.
In large microwave-safe bowl, melt the butter on High for 45 seconds; stir in the honey. Gradually add the cereal, nuts, apricots and raisins. Stir until all pieces are evenly coated. Microwave on High for 4 minutes; stir every minute. Spread on waxed paper to cool. Store in airtight container.
Melt 1 1/4 sticks butter or margarine in a Dutch oven. Mix in flour and stir. Mix in half and half and chicken broth. Stir constantly over medium heat just to the boiling point. Do not let it come to a full boil. Add more chicken broth or milk to get the desired consistency. Add to soup mixture the broccoli, which has been microwaved to desired degree of doneness with 3/4 stick of butter and a little water. Mix in Velveeta cheese until melted. (You may also add Cheddar cheese.) Add desired amount of chopped chicken. (I boil chicken breast in water and use the broth.) Add salt and pepper to taste.
Mix together all ingredients, except hamburger and ketchup. Add hamburger last. Make a loaf about 10 1/2 inches thick. Top with ketchup. Bake at 350° for 30 minutes.
Mix peanut butter, shortening, sugars and egg thoroughly. Measure flour by sifting. Blend all dry ingredients; stir into shortening mixture. Chill dough. Heat oven to 375°. Roll dough in 1 1/4-inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour. Bake 10 to 12 minutes. Makes 3 dozen 2 1/2-inch cookies.
Mix all ingredients and form into 1 inch balls. Place on cookie sheet and bake for 10 minutes at 350 degrees.
Mix all ingredients. Drop by spoonfuls on a hot griddle or lightly greased electric skillet. Good served with butter.
Invent your own combination: Start with 1 item from each group 1-4, then add other items as listed.
Combine all ingredients in a mixing bowl. Let set 15 to 20 minutes to blend flavors. Yield: 1 1/2 cups.
Mix flour, parmesan cheese and pepper together. Dip each chicken breast into egg white then dredge in flour mixture. Heat oil in skillet and cook chicken on each side for 5 to 6 minutes, or until done.
Mix all well. Make into small balls. Flatten with a fork. Bake at 375° for 12 to 15 minutes.
Combine all ingredients in a blender. Process for 2 minutes. Pour into quart jar and chill for 1 hour before serving.
Cut broccoli and cauliflower into individual sized pieces. Mix remaining ingredients thoroughly and pour over vegetables. Let stand for 24 hours.
Rinse peas in hot water or steam if fresh. Drain. Combine vegetables, nuts and bacon with sour cream; mix dressing, mustard and garlic together. Pour over salad mixture. Toss gently. Chill. Macadamia nuts or salted sunflower seeds are a good alternative. Serves 4.
Mix Cool Whip, condensed milk and frozen lemonade. Pour in prepared pie shells. Refrigerate 30 minutes. Overnight is good too. Eat and enjoy. Wonderful dessert for unexpected guests.
Brown bacon, mushrooms and onion in olive oil until brown. Do not let it get black. Blend tomatoes, tomato paste, garlic, bay leaf, tomato juice, sugar and seasonings in a 2-quart saucepan. Stir in water. Use very low heat until all things are blended. Add browned base to sauce mixture. Slowly break ground beef into mixture (raw). Bring to a boil; reduce heat to very low and simmer for 2 to 6 hours, depending on time limit.
Combine flour, baking powder and salt. Add 1/2 cup broth and oil, stirring until dry ingredients are moistened. Turn dough out on floured surface and form into a ball.
Trim excess fat from steak. Score on both sides in 1 1/2-inch squares. Place in large shallow dish. Combine remaining ingredients. Stir well. Pour over steak and marinate 8 hours, turning occasionally. Drain steak, reserving marinade. Grill over medium coals 7 to 9 minutes on each side, basting twice with marinade. To serve, slice across grain into thin slices. Makes approximately 6 servings.
Cream sugar, egg and butter, then add the rest of the ingredients and beat until well blended. Bake in a 350° oven for 30 to 35 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Place chicken in pan. Mix together chicken soup and broth; pour over chicken. Arrange carrots and peas over top.
Combine the cucumbers, onion, and green pepper in a large bowl. Add the sugar, vinegar, salt, and celery seed; mix well. Cover and refrigerate for at least 24 hours before serving.
Mix together and pour into two greased and floured loaf pans. Sprinkle with mixture of 1/4 cup sugar, 1/2 tablespoon butter and 1/2 teaspoon cinnamon on top. Bake at 350° for 1 hour.
Mix the cornbread by directions. Cool, then crumble. If you make your own cornbread, fix a 10-inch cast-iron skillet with a thick pone. Add 2 tablespoons sugar, if not using mix.
Dissolve gelatin in boiling water. Add cold water. Stir in vinegar and mayonnaise. Stir well. Cool. Add well drained spinach. Fold in celery, onion and cottage cheese. Pour into square pan. Chill. Double the recipe for a 13 x 9-inch pan.
Peel and finely chop the onion. Heat oil in a frying pan and saute onion for 5 minutes. Stir in salt, paprika and pepper, then add the diced ham and lunch meat. Fry for 1 minute. Add rice and mix thoroughly. Continue to cook for 4 to 5 minutes to reheat the rice. Add a spoonful of water if the mixture is too dry. Stir in cheese and cook another 1 to 2 minutes until cheese begins to melt. Sprinkle over the chives and serve hot with green beans. Serves 2.
In a large, metal bowl, combine sugar, instant coffee, boiling water and vodka; mix well and pour into glass 1/2 gallon jar. Cut vanilla bean in half and place in jar (this bean can be recycled after it's ready.) Let mixture stand in jar on counter for 10 days. Shake every other day or so.
Mix all ingredients together. Coat pan. Cook on High for 10 to 12 minutes.
Boil pineapple, sugar and lemon juice 5 minutes. Soak gelatin in 3/4 cup cold water; add to hot mixture. Let cool. Add other ingredients.
In a 2-quart casserole dish, combine all ingredients, saving enough noodles to sprinkle on top. Bake for 30 minutes at 350°.
For each serving, place one chicken breast in casserole. Cover each breast with cream of chicken soup. Add slice of Swiss cheese and cover cheese with dressing. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.
In a bowl, melt together margarine, peanut butter and chocolate chips. Let cool 5 minutes. Add the Corn or Rice Chex to mixture. Put the powdered sugar in a large bag. Add cereal and shake.
Mix 1 cup firmly packed light brown sugar and 3 teaspoons cinnamon. Spread over batter in pan and swirl through with knife.
Slice strawberries and bananas. Drain canned fruits. Use reserved juice to prepare instant pudding. Stir all fruits into pudding. Chill.
Mix all ingredients in a medium bowl. Do this by hand with large spoon. Pour in unbaked pie shell. Sprinkle a tablespoon of sifted flour over top. Cover with top crust. Bake in 425° oven for 10 minutes. Lower heat to 325° and continue to bake for 30 minutes.
Mash liverwurst with fork. Blend in the remaining ingredients. Press pate into small bowl or 10-ounce custard cups. Chill several hours until firm. Unmold pate onto a serving dish and spread with cream cheese mixture.
Whites of hard-boiled eggs, finely chopped, and mixed with the crumbled yolks and mayonnaise.
Mash peaches with fork until soft. Add sugar, condensed milk, evaporated milk, vanilla and peaches. Blend together and put into freezer container. Add milk to full line. Mix well before freezing.
In a microwave-safe cup, mix the cocoa, sugar, dry milk and water, mixing well. Heat in microwave about 75 seconds, on full power should do it. Add optional items.
Brown sausage. Drain. Cook pasta and drain. Mix all ingredients. Bake at 350° until cheese melts, about 30 minutes. Use a 2 1/2-quart dish. Serves 8.
Put all ingredients in saucepan and bring to a full boil. Boil for 1 1/2 minutes. Remove from heat and add 1/2 cup peanut butter and 2 1/2 cups Quick Quaker oats. Stir until well mixed. Spoon onto waxed paper or greased dish.
Dissolve Jell-O in boiling water; cool. When Jell-O starts to set, add whipping cream, mayonnaise and horseradish. Blend thoroughly and chill; cover with regular mixture of lemon or pineapple Jell-O.
In 6-quart pan brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook for 45 minutes. Remove roast and veggies and stir together flour and remaining 1/4 cup water until smooth. Gradually stir into the soup mixture. Cook until mixture thickens. Pour over sliced roast on platter. Serves 8.
Mix all ingredients except coconut and pour into a 13 x 9 x 2-inch baking dish. Bake 45 minutes at 350°. Sprinkle with coconut. Serves 12 to 14.
In small saucepan, melt butter over very low heat. Turn off heat and skim off foam. Carefully pour off golden clarified butter and reserve. Discard residue.
Roll chicken in onion soup mix. Place rice in casserole dish. Add soup, water and salt. Add chicken on top. Bake for 1 hour at 350°.
Simmer onion in oil (can use olive oil) until tender, then add garlic. Empty contents of tomato sauce and tomato paste. After you empty the tomato paste fill each can with water and add to sauce. Stir to dissolve and then if it is too thick, add another 3/4 can of water. After sauce (sugo) is mixed, add remaining ingredients, basil, parsley, bay leaf, sugar and pepper. Simmer approximately 2 hours.
Cook all ingredients, except shrimp, until well blended, over medium heat, 5 minutes. Turn off heat. Add shrimp. Mix well. Place pan in oven at 375° for 20 minutes. Serve.
Mix milk and Cool Whip with cherry pie filling. Add remaining ingredients and mix together. Refrigerate.
Combine sugar and melted butter; then add eggs and remaining ingredients. Pour into unbaked pie shell. Preheat oven to 450°. Put pie in oven and immediately turn heat to 400° about 15 minutes, then at 300° about 25 to 30 minutes. Filling of pie will puff up full. Give a little jiggle to be sure center is firm before removing. Pie may be browned before serving.
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes. In a slow cooker, combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.
Thaw spinach and squeeze out as much moisture as possible. Mix all ingredients together thoroughly and chill 24 hours. Serve with chips, vegetables or crackers.
Mix all together. Bake in slow oven (325°) for 1 hour.
Cook broccoli 5 minutes. Place a layer of broccoli and a layer of cooked chicken pieces in a casserole dish. Sprinkle all over with garlic salt to taste. Dot with butter. Cover lightly with grated Cheddar cheese and sprinkle with almonds. Mix soup, sour cream, milk, cup of grated cheese and sherry together and heat. Pour over chicken and broccoli. Sprinkle with paprika. Bake at 375° for 45 minutes.
Cut away fat from meat and put in roaster. Mix other ingredients and spoon over beef. Bake in 300° oven for 5 hours or until meat is tender enough to shred. Prepare and allow to set overnight. Remove fat when ready to reheat and serve. Serve on large buns.
Cream together sugar and softened margarine. Add eggs, vanilla and salt. Beat until smooth and creamy. Spread mixture in baked pie shell and chill.
Mix together flour, sugar, salt baking powder, and soda, Mix all liquid ingredients with eggs and pour over flour mixture. Stir only enough to mix. Bake in muffin pans 350° until done.
Put dates in bowl; sprinkle soda over dates. Pour water over and let cool. Mix all well together. Bake at 350° in loaf pan for about 1 hour. Double recipe for Bundt pan.
Combine eggs, sugar and salt. Gradually stir in hot milk; add flavoring. Strain before you put in crust. Last, sprinkle with nutmeg. Bake the pastry about 3 minutes in oven before adding the filling. Heat oven at 450° and bake pie for 10 minutes, then reduce heat to 350° and bake around 25 minutes or until knife inserted in center comes out clean. Do not overbake.
Layer the ingredients in a large baking dish. Bake at 350° for 45 minutes.
Sift together the soda, salt, flour and sugar. Add eggs and buttermilk, then add bananas. Stir in nuts. Mix thoroughly. Pour into 2 greased and floured loaf pans. Bake at 325° about 40 minutes. Makes 2 (1 pound) loaves.
*If frozen, thaw and use without cooking. If fresh, cook about 5 minutes.
Cook spinach and drain. Squeeze out liquid while draining. Mix all ingredients. Chill 2 hours or more. Roll into 1-inch balls. Freeze or refrigerate. Bake at 300° for 30 minutes, until golden brown. If desired, roll in additional cheese.
Stir soda in applesauce. Cream shortening and brown sugar. Add applesauce and flour, alternately. Bake at 350° for 35 to 45 minutes.
Melt butter or margarine in pan over medium heat. Blend in flour, salt and pepper. Add salmon liquid and milk and cook until thick, stirring frequently. When mixture has thickened, remove from heat; add salmon and cheese. Pour into greased 1 1/2-quart casserole. Place bread (cut in pieces) on top. Bake at 400° for 20 to 25 minutes until bubbly and browned.