HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip cream cheese, peanut butter and 8 packets of Equal; set aside. Whip whipping cream and 7 packets of Equal until very stiff. Fold whipped cream into cream cheese mixture. Fill crust and store in refrigerator.
Combine all ingredients in heavy saucepan. Cover and cook over medium-low heat until apples are tender, stirring occasionally, about 45 minutes.
Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap tortillas; place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired. Yield: 4 servings.
In a medium size bowl, sprinkle the gelatin over cold juice and allow to stand 1 minute. Add hot juice and stir until gelatin is dissolved. Pour into 9 x 13-inch pan and chill until set. Cut into squares or use cookie cutters to make fun shapes.
Take chicken from bone and place in large baking dish. Cover with eggs. Mix chicken broth and soup together. Pour over chicken. Mix flour, salt, pepper and milk. Pour over other ingredients. Do not stir. This makes the crust. Dab butter over this for a richer crust. Bake at 350° for 1 hour.
Mix enough milk with flour to make a medium stiff dough. Separate dough into 4-inch balls. Roll each ball out as thin as possible. When rolled out, place pats of butter across middle. Spoon sugar across butter. Roll pastry to cover butter and sugar. Continue until each ball is made into roll. Place rolls into a pan 3 inches deep.
Layer 1: Beat together pudding, flour, milk, egg and margarine. Spread in 8-inch square pan.
Melt 2 tablespoons of margarine in small pan. Remove from heat and mix in crumbs. Set aside. Melt 3 tablespoons in large pan. Add onion and cook until tender. Stir in flour, salt and pepper. Remove from heat; add milk, gradually stirring until smooth. Return to medium heat and cook until thickened, stirring constantly. Add cheese; stir until blended. Remove from heat. Stir in carrots and parsley. Spread in an 8-inch square greased baking dish and sprinkle crumbs evenly over top. Bake at 350° for about 20 minutes until heated and bubbly. Remove from oven. Let stand 5 minutes before serving. Serves 8.
Heat peas and drain. Add mushroom soup to the drained peas and heat. Alternate the peas, water chestnuts and soup mixture with asparagus in casserole. Combine butter and crackers. Sprinkle this over top of casserole. Bake 15 minutes at 350°. Yield: 8 servings.
Mix all ingredients except tortillas together. Tear 5 tortillas into small pieces and cover the bottom of a greased 9 x 13-inch pan. Layer with half the chicken mixture. Repeat and bake for 30 to 35 minutes at 350°.
Combine graham crackers, 2 tablespoons sugar and melted butter. Reserve 2 tablespoons of this mixture and pat remainder in 9 x 9-inch pan. Bake at 350° for 10 minutes and cool.
Cook beans until done. Add 2 tablespoons butter. Combine all ingredients except crumbs. Sprinkle crumbs evenly over mixture. Bake at 350° for 20 minutes.
Soften cream cheese; spread in 9 x 13-inch dish. Pour chili over cream cheese. Pour salsa over chili; top with shredded cheese. Bake at 350° for 30 minutes.
Mix cheese, crab, butter, mayonnaise and seasonings. Spread on muffins. Cut each into quarters and broil five minutes or until crisp.
Flatten each biscuit to 1/4-inch thickness. Place on cookie sheet. Spread each with tomato paste and top with desired topping. Sprinkle with oregano and cheese. Bake at 400° for 6 to 8 minutes or until lightly browned.
Combine sugar, salt and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved; boil 2 minutes. Remove from heat; add chocolate and butter. Stir until chocolate is melted and mixture is smooth. Cool.
Mix all ingredients. Place spareribs in 450° oven for 15 minutes. Spoon off fat. Bake at 350° for 1 1/2 hours continually basting with sauce. Serves 6 to 8.
Combine 1/2 cup oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until roux is caramel colored, about 15 to 20 minutes. Stir in celery, onion, green pepper and garlic. Cook an additional 45 minutes, stirring occasionally. Fry okra in 1 tablespoon hot oil until browned. Add to gumbo; stir well over low heat for a few minutes. At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use. Add broth and next 8 ingredients; simmer 2 1/2 hours. Stir occasionally. Add shrimp, chicken, crabmeat and oysters, if desired, during the last 10 minutes of simmering period. Serve over hot rice. Yield: 14 cups; 10 to 12 servings.
Put all ingredients in a mixing bowl and mix well. Bake at 350° for 45 minutes.
Mix all ingredients together in order given. Pour into well-greased tube pan; bake at 350° for 1 hour and 15 minutes, or until done. Cool and frost with Cream Cheese Icing.
Saute onions and celery in butter. Combine all ingredients in large pot (except milk). Cook until done. Blend in blender. Pour back in pot and add 1 cup Pet milk and heat. Do not boil.
Combine all vegetables, then add other ingredients. Over a low heat, bring to the boiling point. Allow to simmer for 25 minutes. Seal at once in hot sterilized jars.
In hot butter in medium saucepan, saute celery and onion until tender. Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then corn. Bring to boil, stirring constantly. Reduce heat and simmer uncovered 10 minutes, stirring occasionally. Remove from heat. Stir in light cream; reheat gently. Makes about 1 quart.
Sift into mixing bowl, flour, sugar, salt and baking powder; work in butter. In another bowl, add eggs (reserve a small amount of egg white for topping) and beat. Add eggs to flour mixture with milk (you may add a little more milk to make the dough just firm enough to handle, but not soft). Turn out onto a board and knead for about 1/4 minute. Pat and roll into an oblong about 1/4-inch thick. Cut in diamonds with a sharp knife. Brush with water and sprinkle with sugar. Bake at 450° for 15 minutes.
Run cooked apples through ricer. Mix all ingredients together. Cook like you would jelly, until done. Pack and seal in jars.
In large bowl, combine all ingredients (except shell) in order given. Beat until well blended. Pour mixture into pie shell. Microwave, uncovered, 4 minutes, until edges begin to set. With a spoon, carefully pull the cooked portions to center of dish. Microwave, uncovered, an additional 6 to 8 minutes. Let stand 5 minutes. Turn pie plate one-half turn after 3 minutes and again pull cooked portion to center. Pie is done when knife inserted is clean. Cool. Makes one 9-inch pie.
Heat 1/2 of the vinegar but don't bring to a boil. Add sugar and dissolve. Add peppers. Add allspice and garlic. Put in rest of vinegar. Cook 10 minutes. Pour in jars and seal.
Combine tuna, carrot, apple and onion. Combine mayonnaise and mustard; toss lightly with tuna mixture. Cut pita bread in half. Open to form pocket. Fill with tuna mixture.
Stir together flour, baking powder, salt and sugar and set aside. Measure All-Bran and milk into large mixing bowl. Stir to combine. Let stand 1 or 2 minutes until softened. Add egg and oil and beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for 25 minutes or until lightly browned.
Saute bacon in Dutch oven until crisp. Remove with slotted spoon to bowl. Saute onions in fat until transparent. Remove to bowl with bacon. Put peppers in bowl. Saute meat in bacon fat (add oil if needed) to brown all meat. Mix marjoram and paprika. Return meat to pan; sprinkle with seasonings. Add vegetables. Make 1 to 1 1/2 quart of stock according to directions on bouillon. Add and simmer until meat is tender (1 to 2 hours). Thicken with flour and water. Serve over cooked noodles.
Brown pork in hot oil. Add 1/4 cup water; cover and simmer for 1 hour or cook in oven until tender. While pork is cooking, combine everything, except pepper, onion and pineapple. Cook until thick, stirring constantly. When pork is tender, pour over and let stand 10 minutes. Add remaining ingredients and return to stove or oven for 2 to 3 minutes. Serve over rice.
Cream together butter and sugar. Add eggs. Add flour and soda. Sift. Stir into creamed mixture. Add nutmeats, raisins and cocoa. Add mashed bananas. Vanilla or maple flavoring may be added; also a little coconut, if desired. Pour into two greased bread tins and bake in a 350° oven until done, 45 minutes or so.
Place the margarine, hot water and cocoa in a pan and heat until margarine is melted. Then add the flour, sugar and soda. Mix well. Add buttermilk, eggs and vanilla. Mix well and pour into a greased and floured 15 x 10 x 2-inch pan (sheet cake). Bake at 350° for 17 to 20 minutes.
Mix dry Jell-O into Cool Whip and cottage cheese. Drain the pineapple and orange slices. Mix all of it together and refrigerate.
Steam carrots until tender; drain off unnecessary juice. Preheat the carrots with remaining ingredients. Makes 3 servings.
Cut chicken into 1-inch cubes. Brown chicken on both sides in 1 tablespoon oil. When chicken is thoroughly cooked, drain chicken and add chicken broth and carrots. Cover and cook for 5 minutes. Add broccoli and cook another 5 minutes. Mix cornstarch with water, sugar and soy sauce. Add to chicken mixture, stirring constantly, until mixture thickens. Add cashews and heat just until nuts are warm. Serve over cooked rice.
Heat milk, butter, sugar and salt in saucepan until butter melts; remove from heat and let cool. Dissolve yeast in warm water in the large bowl of an electric mixer. When milk mixture is lukewarm (85°); beat into yeast. Add 2 cups flour; beat at slow and then medium speed for 2 minutes. Beat in eggs when well blended. Slowly add flour, 1 cup, beating at low speed for 2 minutes. Remove beaters and stir in 3/4 cup flour and beat with a wooden spoon. Dough will not be stiff. Pour into large oiled bowl; brush top with oil. Cover with plastic and let dough rise until double, about 2 hours. Punch down; divide into 4 equal parts. Roll each piece into a circle 1/8-inch thick.
Mix all ingredients together and chill. Better if made the night before or several hours ahead of time.
In a large skillet, brown ground beef over medium-high heat, then drain well. Add remaining ingredients and simmer, covered, for 30 minutes. Stir often. Serve with your choice of pasta or steamed vegetables. Serves 8.
Cream the butter and sugar together. Add flour, pecans and vanilla. Shape into crescents and place on ungreased cookie sheet. Bake at 350° for about 20 minutes or until slightly brown. Roll in powdered sugar while still warm.
Combine all ingredients but the flank steak. Pour over the flank steak. Marinate 4 hours or overnight.
Bring pineapple and juice to boil. Dissolve Jell-O in pineapple with juice. Add relish, cold water, nuts and options. Pour in 9 x 13-inch pan or mold. Serves 15 to 20. This is a firm salad.
Slice okra and celery crosswise. Chop green pepper and onion. Brown in fat for approximately 5 minutes. Put ham bone in a heavy pot and cover with water. Add browned pepper and onion. Boil until meat separates from bone. Cut tomatoes into quarters. Add all other ingredients. Simmer approximately 1 hour. Serves 5.
Mix together sugar, margarine and flavoring. Add eggs, one at a time, beating well after each. Add mashed banana. Stir in dry ingredients. Mix well and pour into greased loaf pan. Spread batter toward corners of pan, leaving middle hollowed out slightly. Let stand 20 minutes. Bake at 350° for about 45 minutes. Cool before slicing to serve.
Pour the preceding into the bottom of the pan. Pat down 1 box Duncan Hines yellow cake mix. Add 1 1/2 sticks butter. Bake at 350° for 35 to 40 minutes.
Boil chicken and let cool. Debone. Cook spaghetti in chicken broth (may add hot water if needed). Add both cans of soup and the chicken pieces. Season with salt and pepper to taste. Place in casserole dish and layer spaghetti mixture and cheese. Bake at 350° until cheese bubbles.
Drain kidney beans and relish well. Combine all ingredients and refrigerate for 1 hour. Best if served with crackers.
Mix soup, sour cream, shredded chicken, chicken broth and salt and pepper. Pour into 13 x 9-inch baking pan. Top with cracker mixture. Bake at 350° for 20 to 30 minutes.
Arrange 12 half slices of ham or Canadian bacon in shallow baking dish. Place half breast of chicken on each slice and top with a half slice of bacon. Put, uncovered, in 350° oven and bake for 30 minutes. Meanwhile, mix sour cream and soup. After chicken has baked for 30 minutes. Pour soup and cream mixture over it and bake 30 minutes more. Serve with rice.
Cream margarine. Add sugar and cream well. Add eggs and beat for 1 minute. Sift dry ingredients together. Stir into creamed mixture, then add remaining ingredients. Stir just to mix well. Pour into greased and floured 9 x 13-inch pan or 2 (8-inch) pans. Bake at 350° in oven for about 30 minutes or until done.
Combine first 5 ingredients in electric blender container; process until smooth. Gradually add enough ice cubes to make 5 cups in blender; process until mixture is smooth and thickened. Serve immediately. Yields 5 cups.
In one skillet, take juice of the lemon, mix with the clams and simmer 20 minutes. In saucepan, simmer onion, margarine, garlic, oregano, parsley and the 2 peppers until onion is tender. Mix ingredients together and add bread crumbs. Top with Cheddar cheese. Bake at 350° for 20 minutes, until bubbly.
Cook mixed vegetables as stated on package with onion and celery. Remove from heat and add mayonnaise and soup. Crumble crackers and mix with butter. Pour vegetables into casserole dish. Top with crackers. Cook at 350° for 35 minutes.
Dissolve yeast in warm water and set aside. Mix the flour, sugar and soda. Cut in shortening. Add buttermilk and yeast and mix. Place desired amount of dough on floured surface; cut out rolls and let warm to room temperature. Bake at 350° for 10 to 15 minutes.
Brown the hamburger. Add the taco seasoning and make as directed on the package. Layer in a 9 x 13-inch baking pan with the refried beans, sour cream, cream cheese, 1 1/2 cups Cheddar cheese, tomatoes, pepper, onion, chilies and black olives. Top with the 1 cup shredded Cheddar cheese. Bake at 350° for 1/2 hour. Serve hot with the chips.
Pour egg in a medium bowl. Add all other items and beat well. Rinse custard cups with cold water to prevent sticking. Pour mixture into cups then place the cups in a shallow pan of water. Bake at 350° until a knife stuck in the center comes out clean about 45 minutes. Makes 1 cup.
Combine rice and mushrooms with 2 1/2 cups water in a bowl. Pour into greased baking dish. Sprinkle soup mix over rice. Dot with margarine. Arrange chicken pieces over top. Cover and bake in a 350° oven for 1 1/2 hours.
Cream peanut butter, brown sugar and margarine. Beat in eggs. Combine flour, baking powder and cinnamon; gradually add to peanut butter mixture until well blended. Chill dough for 30 minutes. Wrap 1 teaspoon of dough around 1 chocolate kiss and place on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly and roll in 10x sugar a couple of times.
Brown beef and onion in a large saucepan. Drain any grease. Add tomato sauce and seasonings. Simmer about 30 minutes.
Melt butter or margarine and pour in the bottom of deep baking dish. In a separate bowl, mix together the flour, sugar, salt, milk, baking powder, cinnamon and nutmeg. Beat until smooth. Pour batter into buttered baking dish. Place peaches in middle of batter. Pour lemon juice over peaches, not batter. Bake at 400° for 40 to 50 minutes.
Marinate chicken in mustard overnight. Dredge chicken in flour seasoned with salt and pepper.
Remove crusts from bread; butter and cut each slice into 6 pieces. Cover bottom of 9 x 13-inch baking dish with half the bread squares, buttered side down. Cover with half the cheese. Layer rest of bread, buttered side up; top with remaining cheese. Beat together remaining ingredients; pour over the bread. Refrigerate overnight. Bring to room temperature and bake at 350° for 1 hour. Serves 8.
Soften gelatine in cold coffee; set aside. Combine hot coffee and condensed milk and mix. Add gelatin and stir until dissolved. Add tsubushian and milk thoroughly. Pour into 8 x 8-inch pan and refrigerate until firm.
Preheat the oven to 425 degrees. Combine the flour and whipping cream. Mix well. Turn onto a lightly floured surface. Knead gently about 6 times. Roll out and cut with a 2-inch biscuit cutter. Dip each biscuit in melted butter. Place on cookie sheet. Bake for about 10 to 15 minutes or until lightly browned. Makes about 10 biscuits.
Bring 1 stick margarine, cooking oil, water and cocoa to a boil in pan. Mix flour, sugar, baking soda and salt in large bowl. Add all the hot mixture to flour and stir well. Add eggs and mix. Add buttermilk and vanilla and mix. Bake on a greased cookie sheet for 15 to 20 minutes at 350°.
Preheat oven to 375°. With a large knife quarter squash lengthwise. Scoop out seeds. Halve squash again lengthwise. Place skin side down in jelly roll pan.
Boil and debone chicken. Chop into bite size pieces and set aside. Saute onions, celery and green pepper in shortening. Add chicken, tomatoes and chili powder; mix well. Season with salt and pepper to taste.
Mix gelatin and boiling water. Let cool, then add all frozen orange juice, crushed pineapple and mandarin oranges. Let congeal.
Put all seafood into a bowl. Chop celery, onions, green pepper and roasted red peppers finely. Put into same bowl; mix thoroughly with fish and all spices. Add mayonnaise. If 2 tablespoons is not enough, add until you have consistency you want. Serve over crisp romaine lettuce.
Mix Eagle Brand milk and lemon juice. Fold in jam and pecans. Whip whipping cream and fold into above. Pour into baked pie crust. Chill.
Heat oil; stir in flour. Add onions, celery, peppers and garlic; cook until soft. Add tomatoes and tomato paste; mix well. Cook 5 minutes. Add water, red and black pepper; simmer 1 hour. Add shrimp; cook 15 minutes. Add parsley and scallions 5 minutes before serving. Serve over rice.
Sift dry ingredients and make 3 holes in it. Put vanilla in one hole, vinegar in another and the shortening in the last one. Pour cold water over all and mix until smooth. Bake in a 9 x 9-inch pan at 350° until a toothpick comes out clean when inserted.
Layer in the order given and stir just before serving. Soak bananas in pineapple juice.
In large bowl, add water to the frozen juices as directed. Add pineapple and cranberry juice. Mix well. Chill or serve over ice.
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Remove from heat and stir in cherries; stir in food color.
Cream sugar, Crisco, eggs, vanilla and food color. Sift flour, salt and cocoa 3 times. Add flour mixture and buttermilk to Crisco mix. Bake cake at 350° until done.
Soak 2 cups dry t.v.p. in 1 3/4 cups boiling water for 10 minutes. Then add remainder of ingredients. Mix. Mold into 1-inch diameter balls. Press firmly. Fry in oil until crispy. Serve with spaghetti sauce on noodles.
Place all ingredients in a blender. Fill with crushed ice, up to 3/4 full. Blend until ice is mushy. Pour into individual glasses and decorate each with a fresh pineapple spear garnish. Serve immediately. Yield: 6 to 8 servings.
Drain all vegetables. Add celery, onion, green pepper and pimientos. Toss all together. In saucepan heat sugar, vinegar and oil until sugar dissolves. Cool. Pour over vegetables and mix. This will keep for several weeks in refrigerator and can also be put in freezer.
Cream shortening, sugar and eggs until light and fluffy. Mix cocoa and food coloring. Add to creamed mixture. Add buttermilk alternately with sifted flour and salt. Stir in vanilla. Add soda to vinegar. Blend into first mixture (do not beat). For a 2 layer cake, grease and flour 2 (9-inch) pans and bake 30 minutes at 350°. (This cake has an unusual texture.)
First Layer: Mix cake mix, Kahlua, oil and eggs. Pour in a 9 x 13-inch pan and bake for 35 to 40 minutes.
Brown ground beef. Mix all ingredients together and simmer for 15 minutes. We eat this like chili.
Combine sugar, cornstarch, butter, eggs and lemon juice. Cook over low heat until thick. Pour over quartered marshmallows and cut up or grated cheese. Stir and add pineapple. Stir again. Refrigerate.
Cream sugar and shortening. Add eggs one at a time beating after each addition. Add oats, then dry ingredients. Bake at 350° for 35 minutes.
Soak TVP in hot vegetable broth for 10 minutes. Saute chopped onion and TVP in 2 tablespoons of oil until onion begins to soften slightly. Place in a large soup or stew pot to which the pinto beans, kidney beans (undrained), crushed stewed tomatoes, tomato sauce, chili powder and cumin have been added. Simmer over low heat, stirring occasionally for 1 1/2 to 2 hours.
Brown ground beef; drain off excess grease. Add the enchilada sauce and the cheese (cut into cubes). Warm at low heat until cheese melts. Serve with tortilla chips.
Cut anginettis in half. Beat together, Cool Whip, powdered sugar, instant pudding and cream cheese. Beat until smooth. Fold pineapple into blended mixture. Fill each puff with mixture to make little cream puffs.
Melt chocolate chips in microwave. Add remainder of ingredients. Roll into balls and roll in powdered sugar.
Dissolve jello in hot peach liquid in a 2-quart saucepan. Add ice cream in pieces and stir until melted. Add almond extract. Chill until thickened, but not set (about 30 minutes). Fold in peaches. Turn into pie shell and chill until firm.
Combine the flour, salt and baking powder. Cream together the butter and sugar. Add the eggs, one at a time. Add the milk and vanilla. Add the dry ingredients. Pour 2/3 of the batter in a 10-inch tube pan. Grease and flour bottom. Add to remaining batter the chocolate syrup and soda. Pour over white batter. Do not mix. Bake at 350° for 1 hour.
Mix sherry with melted butter. Liberally brush over chicken; sprinkle spices over chicken. Bake at 350° for approximately 30 to 45 minutes.
Mix potatoes and carrots, then the following ingredients, rotating vegetables, bacon and flour in a 4 1/2-quart casserole. Salt and pepper each layer of vegetables. Last, add milk over top layer of bacon (about 1/2 up casserole). Cover and bake at 375° for 2 hours.
Cook bacon until done, but not crisp. Drain and dice. Combine remaining ingredients and bacon, stirring well to blend. Pour into a 3-quart baking dish. Bake at 325° for 60 minutes.
In a large bowl, combine first 6 ingredients. Make a well in the center. In a medium bowl, combine next 6 ingredients. Pour into well of dry mixture. Add margarine and blend in. Pour into greased 9 x 13-inch baking pan. Bake at 400° for 20 minutes. Sprinkle with Cheddar cheese and bake 5 minutes more to melt cheese. Serve with salsa or soup, if desired.
Mix dry ingredients. Cut and chop in butter into dry ingredients. Stir in egg and milk. Mix in blueberries. Pour in muffin pans and bake at 400° for 15 minutes.
Mix and mold first 3 ingredients into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool. Mix and beat the next 3 ingredients until creamy. Put in cooled crust. Mix pudding and milk. Pour on second layer. Use remainder of Cool Whip to top layer and refrigerate for 2 hours.
Cook the first 3 ingredients until mixture forms a soft ball in cold water. Add the peanut butter, vanilla and butter; beat until hard. Put on serving dish. Refrigerate.
Measure and sift together the flour, baking powder, baking soda and salt. Work with spoon until soft the shortening and sugar. Beat until light and fluffy. Then add the eggs and vanilla. Beat until well blended. Add sifted dry ingredients alternately with cup of sour milk. Mix well. Drop by tablespoon on a lightly greased cookie sheet. Bake in a moderate 325° to 350° oven for 10 to 12 minutes.