HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine broccoli, cauliflower, mushrooms, pepper, and celery, then toss lightly. Combine remaining ingredients; mix well and pour over vegetables. Chill and let set several hours or overnight. Mix again once or twice.
Put cherries in colander. Drain well; set aside. Cream butter and sugar very well. Add eggs one at a time. Beat well after each one. Add 2 1/2 cups flour gradually beating with each addition. Add vanilla. Put cherries and walnuts into 1/2 cup flour. Add to mixture. Include excess flour. Spoon into well-greased and floured Bundt pan. Bake at 350° for 30 minutes. Lower heat to 275°. Bake for 1 hour or until cake is clean when tested with a toothpick. Slice thin for best taste.
Blend sugar, spices and salt. Add eggs, pumpkin and Carnation milk. Mix well. Pour into unbaked pie shell. Bake at 425° for 15 minutes, then reduce heat to 350° for 40 minutes or until done.
Dissolve the yeast, sugar and molasses in 1/4 cup warm water. Shake together in a jar and add to the yeast mixture the 2 cups warm water, salt, skim milk powder and oil (optional). Sift and measure the whole wheat flour. Add flour gradually, beating until well mixed, using sufficient flour to make a dough stiff enough to handle. Knead thoroughly on a lightly floured board, keeping dough soft. Shape into a ball; place in oiled crockery bowl. Turn dough over. Cover with damp cloth; let rise until double. Punch down; shape into 2 loaves. Place in lightly oiled pan. Cover with damp cloth; let rise until doubled. Bake at 375° for 50 to 60 minutes. Makes 2 loaves.
Mix together the sugar, margarine, cocoa and milk. Cook over medium heat. After it begins to boil, cook for 5 minutes more. Remove from heat. Add the vanilla, peanut butter and oats; mix well. Drop by tablespoons onto waxed paper. Makes 20 to 25 cookies.
Combine softened cheese and milk, mixing well. Stir in dried beef, green pepper, onion flakes and pepper. Fold in sour cream. Spoon into 8-inch pie plate or small baking dish. Bake at 350° for 20 minutes. Saute pecans in salt and butter until crisp. Sprinkle on top of hot dip. Serve slightly warm. Ruffle style potato chips dip best.
Cream eggs and sugar. Combine other ingredients. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350°.
Melt the butter in a baking dish. Blend the flour, sugar and baking powder. Stir in milk and vanilla. Pour batter into the butter. Pour the peaches over this batter. Bake in a 350° oven for about 1 hour.
Meatballs: Soak bread in water or milk to cover. When completely soaked, wring liquid from bread. Add to meat and other ingredients, except brown sugar and ketchup. Mix well. Shape into meatballs. Bake, covered, for 30 minutes at 350°.
Press out crescent rolls into pizza pan. Bake until golden brown. Mix the cream cheese, dressing mix and mayonnaise; spread over cooled crust. Spread on vegetables; sprinkle with cheese. Cut and serve.
Cut dates; sprinkle with baking soda and pour boiling water over that. Let stand until cool. Mix other ingredients and add fruit mixture last. Bake in moderate oven (300° to 350°) for 35 to 40 minutes.
Combine flour, salt, pepper and celery seed. Dredge roast in this mixture. Coat Dutch oven with Spry and sear on each side. Reduce heat to 300° and pour this combination over roast: water, brown sugar, dry mustard, nutmeg and vinegar. Cook for approximately 3 hours. Check occasionally with a fork. When the fork goes in and out with no trouble, that's it.
Cook Macaroni according to package directions. Drain Macaroni and add first three cheeses, margarine, sugar, and mild. Top with shredded cheese and place in oven until top cheese melts.
Using a 9 x 13-inch pan, melt butter or margarine in 350° oven. Remove from oven and sprinkle on graham cracker crumbs. Cover with coconut, chocolate chips and butterscotch chips in layers. Drizzle over all condensed milk. Sprinkle on chopped nuts. Bake at 350° for 30 minutes. Cut into 64 bars.
Remove excess fat from steak and cut meat into 6-inch pieces. Season meat and put it on well floured cutting board. Cover steak with 1 cup flour; pound with a meat hammer or edge of heavy saucer until 1 cup of flour is taken up.
Mix all ingredients together in a large mixing bowl. Pour batter into a loaf pan and bake at 375° for 1 hour.
Heat butter milk, sugars and corn syrup to boiling point and boil for 2 1/2 minutes. Add chocolate which has been cut in small pieces. Boil for 5 minutes. Stir vigorously and when candy changes color, turn into a buttered pan.
Brown the onion in oil until golden-brown. Add garlic paste, cayenne pepper, cumin powder, tomato sauce, and Cholay Masala. Saut until fragrant then add potatoes and saut another minute. Mix in the chick peas, tamarind paste and lemon juice. Add a half cup of water and cook covered over low flame for 10-12 minutes. Garnish with chopped green onions, chopped tomatoes, chopped cilantro and green chilies.
In a deep casserole dish, mix together the Veg-All, water chestnuts, sugar, salad dressing and cheese. Crush one sleeve Ritz crackers and add 1 stick melted butter. Put crackers and butter on top of vegetable mix. Bake at 350° until the cheese is bubbly.
Cream butter and vanilla. Add sugar, one-half cup at a time. Add eggs. Mix dry ingredients. Slowly add dry ingredients and beat well. Add chocolate chips. Bake at 375° for 10 to 12 minutes.
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks. Place in food processor and process lightly, making sure the cabbage doesn't become mushy. Slice remaining cabbage thinly. Mix cabbage together with processed vegetables. In a separate bowl, mix remaining ingredients together and allow to stand for a few minutes. Combine mayonnaise mixture with vegetables and toss. Chill for 1 hour.
Put into a lightly greased 9 x 13-inch pan. Spread in pan in order given. Bake in a 350° oven for 50 to 55 minutes.
Wash and remove seeds from pepper. Cut into strips. Cook 3 minutes in boiling water. Drain. Bring all ingredients to boiling. Simmer 5 minutes. Pack peppers in jar, cover with pickling mixture. Seal and process in boiling water bath-pints for 10 minutes, quarts for 15 minutes.
Combine 3/4 cup sugar, 2 teaspoons cornstarch and dash of salt in saucepan. Add 3/4 cup water, 2 beaten egg yolks and 3 tablespoons lemon juice. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in 1 teaspoon grated lemon peel and butter or margarine. Cool.
Cut ribs, put in pan. Mix ingredients in skillet, cook 5 minutes. Pour over ribs. Bake at 350° for 1 1/2 hours. Turn and bake 1/2 hour more.
Combine sugar, milk, chocolate, corn syrup and salt in saucepan. Cook over medium heat until sugar is dissolved, stirring constantly. Bring to a boil and continue to cook until mixture reaches 238° or until a small amount of mixture forms a soft ball when dropped in cold water. Remove from heat. Add butter, but do not stir. Cool to 110°, being careful not to disturb pan. Bottom of pan will feel lukewarm. Pour mixture into mixing bowl. Add vanilla and beat until mixture loses its gloss and holds its shape. Add nuts, if desired and spread into prepared pan. Cool and cut into squares.
Sift together first 5 ingredients. Beat well eggs in the milk and butter. Combine mixtures; mix well. Roll out and cut. Fry in deep oil at 360°.
Beat egg and add 1 cup tomato juice. Add to other ingredients except for gravy. Mix well and bake 1 hr. at 350 degrees. Add can of gravy to remaining tomato juice and pour over loaf and cook for 30 minutes.
In medium bowl, combine flour and salt; cut in shortening. Add water, a tablespoon at a time, until dough sticks together. Shape into a ball; divide into 4 pieces. On floured board, roll 1 piece at a time to 1/8-inch thickness. Cut dough into 1 x 2-inch strips. Set aside in flat pan until all dough is rolled out and cut. Heat broth to boiling; drop dumplings in. Stir; reduce heat. Cover and simmer 20 minutes.
Brown meat with onion and drain. Mix enchilada sauce with soups and tomatoes. In a large casserole dish, layer 1/2 the meat, 1/2 the sauce mix, 1/2 chips and 1/2 cheese. Repeat layers. Cook at 375° in covered casserole for 25 to 30 minutes. Delicious over salad or can be served alone (casserole is only slightly hot).
Wash beans. Soak overnight in water and green pepper, cut in half. Next day, cook slow, covered, approximately 40 minutes. Saute chopped onion, garlic and green pepper in oil. Mash approximately 1 cup beans and add to onion mixture. Put onion mixture in pot with beans. Add salt, pepper, oregano, bay leaf and sugar. Cook, uncovered, on medium for 1 hour. Add vinegar and wine; cook slow for another hour, stirring so it doesn't stick to bottom. Add olive oil and serve. Yields approximately 10 servings.
Combine sugar and cinnamon. Dip marshmallows in melted margarine; roll in sugar-cinnamon mixture. Wrap a crescent triangle around each, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip in margarine; place in muffin pans. Put on foil and bake at 375° for 10 to 15 minutes until golden brown. Immediately remove; drizzle with your own glaze. Sprinkle with nuts, if desired.
Cook pasta according to directions. In large skillet, over medium heat, saute carrots, squash, zucchini, red pepper, onion and peas in butter for about 5 minutes, until carrots are tender. Add half and half, tomato sauce and herbs. Cook 5 minutes, stirring frequently, until sauce thickens. Drain pasta. Pour veggie mix over pasta. Serve immediately. Takes 10 minutes to prepare.
Melt butter. Add sugar and cocoa. Mix well. Alternate adding dry ingredients with milk. Add vanilla and chopped nuts. Pour into a greased 8 x 12 pan. Pour sauce over batter and bake at 350° for about 35 minutes. The sauce goes to the bottom while baking and makes a creamy, rich topping. Serve with ice cream or Cool Whip.
Combine all ingredients, except spaghetti. Cook pasta as directed and drain well. Toss with bacon mixture and serve immediately on warm plate.
In bottom of 3-quart baking dish put rice. Layer with vegetables; sprinkle with salt and pepper. Add one 8 ounce can tomato sauce mixed with 1/2 can water. Add onion and green pepper. Top with layer of ground beef. Sprinkle with salt and pepper. Pour over 8 ounce can tomato sauce mixed with 1/4 can water. Top with bacon strips. Bake covered for 1 hour in 350° oven. Uncover; bake 30 minutes longer.
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon and allspice. In a mixing bowl, combine shortening, sugar, eggs and vanilla. Stir the flour mixture into the sugar mixture. Then add pumpkin and buttermilk. Mix well.
Use large bowl. Beat oil and sugar until well blended. Add eggs, one at a time. Add pumpkin and beat well. Sift flour and spices and add to pumpkin mixture. Add dates and nuts. Pour batter into 2 well-greased loaf pans. Line the bottom of pans with wax paper. Bake at 350° for 1 hour and 15 minutes. Cool in pan. Serve plain or warm with whipped cream. Freezes well. Makes 2 loaves.
Cream shortening and sugar. Add eggs. Add flour, salt, soda, cinnamon, cocoa and applesauce. Sprinkle sugar and chocolate chips on top before baking. Bake at 350° for 45 minutes.
Marinate meat ahead of time at room temperature in soy sauce, sugar, starch, salt, m.s.g. and sherry. In saucepan, cook beans according to directions. Drain. Heat oil in wok. Add the drained meat and stir-fry for a few minutes; add the beans and cook for a few minutes longer. Serve over hot buttered rice. Serves 2 to 3.
Pour corn in casserole dish. Mix in flour and chopped onion. Pour in scalded milk. Stir in softened butter. Mix in beaten egg last.
Cream margarine and sugar, then add eggs and vanilla. Sift flour, soda and cream of tartar. Add flour mixture. Roll into walnut-size balls. Press down on greased pans with steak hammer (flour steak hammer). Bake in 350° oven for 10 to 12 minutes. Makes about 56 big cookies.
Beat eggs with fork, no mixer. Melt margarine. Mix flour and sugar. Add coconut, buttermilk and beaten eggs. Add melted margarine last. Pour into pie crust. Bake at 350° for 25 to 30 minutes or until golden brown.
Cook broccoli and layer cooked chopped chicken and broccoli. Mix all other and pour over. Bake 40 minutes at 350°. Put crumbs over the last 15 minutes.
Combine all ingredients except chicken in bowl. Dip each piece of chicken in sauce. Place piece in slow cooker; pour remaining juice over top. Cook on low 200° for 6 to 8 hours or high 300° for 3 to 4 hours.
Combine all in large pot. Bring to a boil; reduce heat & simmer 3 minutes. Season to taste with salt & pepper. Serve with Parmesan cheese if desired.
Brown ground beef; season with salt, pepper, garlic and chopped onion. Add chili powder to your taste. Add meat to sauce and cook slow for 3 hours. Add kidney beans and cook for another 1/2 hour. Before serving, sprinkle with shredded sharp Cheddar cheese.
Butter a 9 x 13-inch pan. Make pudding as directed on box, but use only 3 cups cold milk. Fold in Cool Whip. Layer whole graham crackers and pudding mixture, starting and ending with crackers (3 layers pudding, 4 layers graham crackers, including top layer).
Set aside 1/2 cup of the grated cheese. Combine rest of cheese and all other ingredients except for cracker crumbs; mix well. Coat 2 1/2-quart casserole dish with nonstick cooking spray. Place broccoli mixture in dish; sprinkle with cracker crumbs and reserved cheese. Bake at 350° for 50 minutes or until top is golden brown. Let sit for 5 minutes before serving. Low-fat; .02 grams fat per 2/3 cup.
Mix and chill dough in refrigerator at least 1/2 hour. Roll dough into thinly balls around candy kiss. Bake at 375° for 8 to 10 minutes until lightly brown. Cool and roll into powdered sugar.
Beat egg whites until stiff. Set aside to fold in later. Cream butter, shortening, and sugar. Add egg yolks one at a time and beat well. Combine flour and soda. Add to creamed mixture with buttermilk alternately. Stir in vanilla and coconut. Fold in egg whites. Bake in three 8 inch greased and floured cake pans at 350° for 25 minutes. Ice with cream cheese icing.
Place crackers on greased cookie sheet with sides. Bring butter and sugar to a boil; simmer 2 minutes. Mix in nuts and coconut. Spread on crackers. Bake 15 minutes at 350°. Cool and break into bars.
Cook meat and onions in a Dutch oven and saute until onions are done. Add V-8 juice and grated carrots and cook slowly. Add celery soup anytime after carrots are done. Add 1 can of water for each can of soup. Simmer slowly for a while to blend.
Mix melted margarine, sugar, peanut butter and vanilla. Roll into small balls. Chill.
Drain water from chickpeas. Place peas in bowl. Add garlic (minced) to peas. Add lemon juice, salt and sesame seed. Last, add cumin. Place mixture in mixer bowl. Mix for 5 minutes, until well blended. There's your hummus.
Boil chicken and cool. Remove chicken from bones in small pieces (bite size). Mix chicken with Ro-Tel and cream of mushroom. In 13 x 9 pan, layer crushed or broken tortilla chips along bottom of pan. Place chicken mixture on top of chips. Layer with shredded cheese (enough to cover top). Place in oven on 350° for 25 to 30 minutes until casserole is bubbly. Makes 12 servings.
To get beet water, wash beets and prepare to steam until skin slips. Drain beet water and use 3 cups for your jelly.
Heat sugar, butter and water plus raisins in skillet and cook to soft ball stage. Remove from heat and add nuts. Add cream until right consistency to spread. Great to use between layers of cake.
In heavy saucepan, melt margarine. Add rice; stir over high heat until very brown. Mix chicken or beef bouillon with the 2 cups of warm water; let dissolve. After browning rice, add bouillon and water. Cover and cook on low heat for 20 minutes.
Drain salmon, saving liquid. Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and cracker crumbs; mix lightly. Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter. Mix lightly. Spoon into greased 2-quart loaf pan or casserole. Bake in moderate oven (350°) for 1 hour or until loaf is set in center. Spoon shrimp sauce over top.
Mix and let stand overnight (in refrigerator). Make into patties; roll in flour and brown. Place in baking pan. Pour cream of mushroom soup over patties. Cover with foil and bake 1 hour at 350°.
Mix graham crackers and sugar in bowl. Melt 1 stick of margarine and peanut butter together. Add to sugar mixture and put in a 9 x 13-inch ungreased pan. Cool.
Mix together vermouth and lime juice. Pour over chicken and marinate 1 to 2 hours. Put chicken pieces into roasting pan. Pour marinade over the chicken. Cook at 325° until done, about 1 hour.
Rinse kidney beans with water and drain other beans. Mix other ingredients and refrigerate for 24 hours. Stir several times.
In saucepan, blend cocoa, sugar, cornstarch, salt and milk. Cook over medium heat until the mixture comes to a boil and begins to thicken. Stir constantly. Remove from heat. Mix 1/4 cup of the mixture with egg whites. Gradually stir egg white mixture into hot mixture. Stir in vanilla extract. Pour in custard cups. Chill.
Mix this with 1/2 cup flour, then add to the batter. Bake at 250° for 3 hours in tube cake pan.
Drain juice from cherries and pineapple. Heat juice and pour over jello to dissolve. Cool. Add Coca-Cola. Put in refrigerator until it has thickened slightly.
Heat oven to 350°. Grease 8-inch pie plate. In small mixer bowl, beat eggs; blend in sugar and butter. In separate bowl, stir together flour, cocoa and salt; add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla extract.
Place margarine in baking dish (8 x 8-inches). Microwave uncovered on High (100%) until melted, 15 to 30 seconds. Stir in parsley flakes, salt and paprika. Add bread cubes and mix to coat. Microwave uncovered on High (100%), stirring every minute until golden brown and crisp, 3 1/2 to 4 1/2 minutes. Let cool.
In microwave, heat vinegar, sugar and oil until sugar dissolves. Drain and mix peas, Shoepeg corn, Mexican corn, olives, onions, celery, pimientos and mushrooms. Mix in vinegar dressing and store in refrigerator until well chilled. Will keep for up to 2 weeks. Goes well with everything.
Cut cabbage into chunks in a 2-quart casserole dish. Mix flour, sugar, milk, salt and pepper together and pour over cabbage. Lay 6 slices of bacon over the top. Cover and bake at 350° for 40 minutes. Uncover for the last 10 minutes.
Brown turkey and vegetables in hot oil. Add and mix tomato sauce and pepper sauce in skillet. Simmer uncovered for 10 minutes. Spoon about a cup of filling into the center of tortilla. Fold sides and roll from bottom up. Cut in half and serve.
Slice tomatoes. Mix meal, flour, salt and pepper in shallow pan or plate. Coat each slice of tomato with meal mixture. Fry in medium hot oil. Turn and brown other side.
Salt and pepper roast; brown under broiler in roaster pan. After well browned, add water mixed with bouillon cubes. Combine all other ingredients and put on roast (350°). Bake, covered, for 30 minutes per pound. Remove; let cool slightly before slicing very thin. Return to au jus sauce in roaster. Serve on French or Vienna bread.
Cook cabbage until tender in small amount of salted water. Drain and put in buttered baking dish. Make a white sauce of the butter, flour and milk. Add cheese to sauce and pour over cabbage. Cover with crumbs and bake at 350° for 10 to 15 minutes or until crumbs are brown.
Combine all the ingredients and beat well until smooth and creamy. Cover and refrigerate overnight. Cook at medium-high, stirring constantly, until it reaches a pudding consistency. Cool and keep refrigerated. Small jars are excellent for storing.
Melt chips in oleo and pour into confectioners sugar. Add the vanilla and sweet milk. Spread.
Grease baking dish. Mix dry ingredients. Add egg and mix until crumbly. Dice apples and put into baking dish. Pour mixture over apples and drizzle on the butter. Sprinkle with cinnamon. Bake in preheated 375° oven for 45 minutes.
Melt butterscotch, butter and peanut butter together over low heat until creamy. Remove from heat. Add marshmallows and walnuts; mix together. Pour mixture into a 13 x 9-inch pan. Cool in refrigerator.
Preheat oven to 400°. In large bowl mix dry ingredients. Add oil and milk, stirring until mixture is well moistened and crumbly. Reserving 1 cup mixture, press remaining into 13 x 9-inch baking dish. Spread with mincemeat. Sprinkle evenly with remaining mixture and nuts. Bake 30 minutes or until golden brown. Cut into bars. Store loosely covered at room temperature.
Stirring constantly, cook onion, bell pepper, celery and garlic in butter until tender. Add tomato sauce, shrimp, parsley and other seasonings. Cover and cook slowly about 20 minutes or until shrimp are tender. (If too thick, add water. If not thick enough, mix a heaping teaspoonful of flour and 1/4 cup of water and pour into mixture, stirring constantly.) Serve over rice.
Cook beef until tender, put beef and all vegetables in skillet with oil. Cook over medium heat until vegetables are tender. Add remaining ingredients except rice. Cook until thickened. Cook rice as directed. Pour meat mixture over rice.
Grind sausage, cheese and eggs. Add soup. Mix well. Place on open face bun and broil until heated.
Layer 1: Melt margarine. Add flour and 1/2 cup nuts. Blend. Spread in 9 x 13-inch pan. Bake in 400° oven for 10 to 12 minutes. Cool.
Melt butter and add flour, salt, garlic salt and chicken to frying pan. Cook for about 2 minutes, until tender. Add soup, milk and remaining ingredients. Heat all together. Serve over rice or noodles.
Slice cukes thin. Sprinkle with salt and let stand 2 to 3 hours. Rinse and squeeze cukes. Put into sauce.
Mix first 3 ingredients thoroughly. Add eggs and milk. Mix until moistened. Pour in greased muffin pan. Bake 15 to 20 minutes in 400° oven. Yield: 1 dozen.
Combine jalapeno cheese dip and the bean dip; spread in the bottom of a 9 x 13-inch casserole dish. Combine sour cream and taco mix; spread on top of the jalapeno cheese and bean dip mix. Chop tomatoes and spring onions. Drain olives; sprinkle over first 2 layers, then layer the rest of the ingredients as follows: tomatoes, onions and shredded cheese. Serve with corn chips or tortilla chips.
Microwave butter, sugar and water on High until mixture bubbles (5 to 6 minutes). Add chocolate; stir until melted and smooth. Add eggs, one at a time, stirring well after each. Stir in vanilla. Add flour, salt and baking soda. Stir completely. Pour into 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Melt butter in 5 x 9-inch loaf pan. Add brown sugar. Cook until sugar dissolves, stirring constantly. Arrange pineapple in pan. Cook over low heat for 5 minutes. Combine ham, pork, bread crumbs, pepper, eggs and milk in bowl; mix well. Spread over pineapple; press down. Bake at 350° for 1 hour. Invert onto serving plate. Serve with whipped cream, flavored with horseradish to taste.
Preheat oven to 450°. Peel and core apples, leaving them whole. Slice apples horizontally into 1/4-inch slices. Reassemble slices to form whole apple shapes and brush apples with lemon juice. Put apples in a pie plate. Fill center with some brown sugar, butter and rum. Bake apples, basting frequently, for 20 to 25 minutes. Reduce oven temperature to 350°. Insert cinnamon sticks in center and bake apples, basting frequently, for about 25 minutes until they are tender, browned well and juices are thick and syrupy.
Mix all together and cook in double boiler until thick. Pour into 8-inch baked crust.
In saucepan combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook for 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter. Layer crackers, bananas and pudding mix in casserole dish. Top with Meringue.
Mix Crisco, white sugar, brown sugar and eggs. Add remaining ingredients. Mix well. Drop by spoonfuls on a lightly greased cookie sheet. Bake 10 to 12 minutes at 350°.