HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 8 ounces chocolate, cream and butter over low heat until smooth. Cover and freeze 20 minutes. Drop onto wax paper covered cookie sheet by 1 teaspoon scoops. Freeze 15 minutes. Quickly and gently roll into balls. Freeze again 15 minutes until hard.
Each student brings and item and combines it with the other students' items in a large bowl. The trail mix is to be eaten as the students do research for the upcoming unit. This reward works best if used only once per unit of study.
With a glass or a biscuit cutter, cut out a circle from the middle of a piece of bread. Eat the bread circle while you wait for the butter to melt in a skillet. Place bread frame into skillet. Break open egg into the hole in the bread. Fry egg until done, turning over once with a spatula.
Have butcher crack ribs and tie roast to bake. Pour a layer of rock salt in bottom of Dutch oven. Place roast (bone down) on this layer. Pour remaining salt around sides and over top of meat to cover completely. Bake in 325° oven until done to your test.
After yogurt has been refrigerated overnight, put colander in 6-quart kettle with cheesecloth. Pour in yogurt. Put lid on and return to icebox. Drain until thick like cream cheese.
Brown bacon and hamburger. Mix everything together. Bake for 1 1/2 hours at 325°.
Preheat oven to 400 degrees. Grease 10 muffin cups. Combine flour, sugar, and cocoa. Stir to mix. In another bowl, combine egg, chocolate milk, oil and extract. Whisk until well mixed. Combine two mixtures and stir just until mixed. Batter should appear lumpy. Fill muffin cups 2/3 full. Bake for about 20 minutes or until a toothpick comes out clean when inserted into center of muffin. Good served warm, plain or buttered. Honey butter is good with these muffins.
In bowl mix pastry mix. Roll out on floured board. Open package of sausage mix; cut in half. Roll out length of pastry. To form pasties or apple puffs, cut in size of 3 inches. Place on greased baking sheet. Brush with melted butter. Bake at 350° for 20 to 25 minutes.
Layer Crescent rolls in a pan. Spread sausage over rolls. Pour beaten eggs over sausage. Spread cheese over mixture. Bake at 350° until brown.
Preheat oven to 350°. Grease and dust with flour a 10-inch tube pan. Sift flour, cocoa, baking powder and salt into a large bowl. Cream the butter until fluffy and gradually beat in sugar. Beat in eggs, one at a time, beating well after each. Alternately beat in flour mix (in fourths) and milk (in thirds), beginning with flour. Add chocolate and vanilla. Pour into greased pan. Bake for 1 hour and 15 minutes until cake tester comes out clean. Cool in pan for 10 minutes inverted on rack. Cool completely before decorating cake with powdered sugar. Garnish with berries and mint, if desired.
Cut Velveeta into cubes. Melt on medium heat with milk. Add soup and sauce. Cook on low until hot. Serve with chips.
Peel turnips and cut in quarters. Put in pot with hamburg and cook until turnips are soft.
In a large saucepan, melt butter. Add apples, sugar and egg and mix with spoon. Sift dry ingredients and mix until blended. Pour into a pan with a hole in the center (greased). Bake at 350° for 25 to 30 minutes.
Heat oven to 350°. In skillet, brown ground beef; drain. Stir in spaghetti sauce, water, basil and oregano. Simmer 5 to 10 minutes, stirring occasionally.
In large saucepan, mix together cranapple juice, spices, rum and lemon slices. Heat and simmer 10 minutes. Serve in mugs with lemon slices. Makes 6 servings.
Bring first 4 ingredients to a rapid boil. Add remaining ingredients. Mix well and pour in greased and floured loaf pan. Bake at 350° for 50 minutes.
Arrange chicken in sprayed baking dish. Drizzle butter over chicken. Place cooked and drained broccoli around chicken. Blend soup with cheese and milk; pour over chicken and broccoli. Top with bread crumbs and sprinkle with paprika. Bake 30 minutes at 350°.
Peel and boil potatoes. Saute onion in a large skillet at medium setting on burner. Add diced potatoes, corned beef, beets and slightly beaten eggs (include juice from beets). Gently turn until corned beef begins to brown. Serve under eggs, sunny side up. Season to taste.
Peel potatoes if the skin is tough; otherwise, just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt; spray with Pam and sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
Combine first three items in a small bowl. In an omelette pan, heat butter until foaming. Add beaten eggs. Cook as for a regular omelette.
Combine brown sugar, sugar, butter and egg. Beat until smooth. Add vanilla, flour, baking soda, salt and rolled oats. Then stir in pecans and Heath bars. Grease cookie sheet. Drop cookies. Cook 15 minutes at 350°.
One hour before serving, fry bacon. In bacon grease, cook rice, onion and pepper until rice is lightly browned. Stir in tomatoes, chicken broth, bay leaf, salt and thyme. Cover and simmer for 15 minutes. Stir in ham, shrimp and pepper sauce. Cook, covered, for 15 to 20 minutes, until rice is tender; stir often. Sprinkle with bacon when serving. Extra chicken broth or tomato juice can be added if mixture is too dry.
Cut each biscuit in half and flatten on lightly floured surface. Place cream cheese cube on each. Sprinkle with mixture of cinnamon and sugar. Fold biscuit to enclose filling, sealing edges. Heat margarine, brown sugar and syrup in saucepan until blended. Stir in pecans. Layer brown sugar mixture and biscuits alternately in greased Bundt pan until all ingredients are used. Bake at 375° for 25 to 35 minutes or until golden brown. Cool in pan for 3 minutes before inverting onto serving platter. Yields 8 to 10 servings.
Cream ingredients together and form a ball. Roll in pecans. Chill for 1 hour.
Core and dice apples (to make about 4 cups). In a large bowl, sprinkle cut-up apples with 1 tablespoon lemon juice. Add celery, grapes, walnuts and raisins.
Combine 1 cup 10x sugar and 1 egg white in a small mixing bowl. Combine the remaining ingredients in another bowl. Beat the first mixture until blended. Beat the second mixture, then add first to second. Beat well. Frosts a 13 x 9-inch or a layer cake.
Combine chicken with sour cream, soup, cheeses, chilies and onion. Mix well. Fry tortillas one at a time in oil, about 5 seconds on each side. Drain on paper towels. Place 1/2 cup of chicken mixture on each tortilla. Roll up and place in 13 x 9-inch baking pan. Cover and bake at 350° for 20 minutes. Sprinkle with 1 cup shredded cheese and bake uncovered 5 minutes longer.
Boil the pork roast in seasoning and water until meat falls off the bone. Saute the bell pepper and green onions in butter until tender. Chop the meat and add all ingredients together. Form into meatballs, roll in flour and deep fat fry for 3 to 4 minutes. Drain on paper towels and serve as appetizer.
Cook all ingredients, but cornstarch and water, in a pan until apples are tender, but not soft. Mix the cornstarch and water together and add to mixture. Cook until thick, stirring frequently. Refrigerate.
Sift flour, sugar, salt and baking powder into large bowl. Cut in butter. Beat egg with 2 tablespoons water and extract. Add to flour. Knead dough on floured surface. Refrigerate 1 hour in waxed paper.
Wash beets, boil until done. Peel and slice. Put in all ingredients and boil beets until hot. Put in jars and seal. Makes 3 or 4 pints.
Sift and measure flour. Crumble yeast in water. Add the juice, 1/4 cup sugar, salt and well beaten egg. Then, add flour all at once and mix thoroughly. Add softened Crisco and mix well. Let rise until double in bulk. Punch down and roll out as for biscuits. Spread with oleo or butter, 4 tablespoons sugar and orange rind. Roll up as for cinnamon rolls and cut into small rolls about 1-inch thick. Let rise until double and bake in hot oven at 375° for 15 to 20 minutes or until rolls are a delicate brown and spring back when tested.
Cook fruits in water for 5 minutes. Add remaining ingredients. Beat well. Pour into loaf cake pan. Bake for 25 to 30 minutes at 350°. Excellent for diabetics.
Cut zucchini lengthwise into halves. Scoop out pulp leaving 1/4-inch wall. Place cut side down. Cover loosely, microwave until crisp-tender 5 to 6 minutes. Cover and microwave reserved pulp, onions and margarine in 1 1/2-quart bowl until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shells cut side up. Spoon mixture into shells. Cover loosely, microwave 2 to 3 minutes. Makes 8 servings.
Boil corn for six to seven hours. Add chunks of pork or beef, chile pods, garlic and salt. Cook until meat and corn are tender.
Put oil in 9-inch pan (iron skillet is best). Heat hot enough to sizzle. Mix all other ingredients well, pour in skillet.
Combine soy sauce, garlic, onion, sugar, Worcestershire sauce, ginger and salt in a medium bowl. Add meat and stir to coat strips evenly with sauce. Marinate 30 minutes at room temperature, stirring occasionally.
Cook fettucine al dente. Meanwhile, heat oil and garlic over moderately low heat just until mixture is hot. Drain fettucine well and toss with oil mixture, parsley, mint, tomatoes and goat cheese. Salt and pepper to taste. Garnish with parsley sprigs.
Noodles: First you get a big pot and put it on the stove. Put water in it and boil the water. When the water is boiled, you put the noodles in. Stir every few minutes until it is done. Pour out water.
This recipe depends on how large your family is, so adjust accordingly. This is large enough for 6 to 8 people.
Combine all ingredients in a 1-quart jar and shake. Start with 1/2 cup vinegar and add to taste. Store covered in refrigerator.
Remove center stem of blossoms. Wash blossoms gently in large basin of salted water. Pat dry on paper towel. Beat together egg, water, salt and pepper. Combine breadcrumbs and cheese. Dip blossoms into egg mixture, then into breadcrumb mixture. Saute in hot oil until golden, turning once. Serve as an hors d'oeurve or with salad as a light lunch.
Chop peppers and onions and saute in a little oil. Add sausage and hamburger meat; mix well and cook until brown. Add tomato paste and spaghetti and cook for 30 minutes. Salt and pepper to taste. (I also add some garlic salt.)
Mix all together. Press into spring pan. Bake at 350° for 1 hour and 15 minutes.
Toss all together. Cover with tight lid and bake at 250° for 5 hours.
Saute ham; add tomato, onion, pepper and sausages. Mix well; add rice and cook for 2 minutes. Add achote coloring, salt and water; mix thoroughly. Cover and cook over medium heat until rice is tender. Cooking time approximately 25 minutes.
Break cake in pieces. Put in 9 x 13 inch dish. Mix pudding with one cup milk. Mix with ice cream. Pour on cake. Make jello, jell slightly. Put orange slices in jello. Pour over cake. Chill and serve.
Cream Crisco, butter and sugars. Add eggs, vanilla, raisins, coconut, nuts, flour, soda and cinnamon. Mix all real well. Drop by tsp. on greased cookie sheet. Bake at 350° to 375° oven until light brown. These get better with age. Keep in airtight tins.
Put the milk or cream on to boil. If cream is used, six eggs will be sufficient; if milk, use eight. Beat the yolks of the eggs and the sugar very light, and then beat the whites to a stiff froth. Take the milk off the fire and pour it over the sugar and yolks, stirring all the while. Then add the whites, mixing thoroughly, and two tablespoonfuls of extract of either lemon or vanilla. Set to cool and then turn into the freezer, pack and stir around in the ice for about ten minutes, and finish as in making and freezing ice cream. This ice cream is the basis of all ice cream.
Preheat oven to 350°. In a mixer bowl, combine first 4 ingredients until butter is worked into fine crumbs. Blend in the cheese and then the milk; do not overmix. Roll the dough out into a 10 x 12-inch rectangle about 1/3 inch thick. Sprinkle blackberries on top, then add 1/2 cup granulated sugar, brown sugar and nutmeg. Start from long end and roll like a jelly roll. Place on greased baking pan with seam down. Pinch ends together and sprinkle remaining 2 tablespoons of sugar on top. Bake 45 minutes or until golden brown. Serve with cream.
Boil the potatoes until tender. Fry the bacon until crisp- remove from the skillet and saute the onions in the bacon dripping. Mix all of the other ingredients together in a pan and heat thoroughly. Add the potatoes, onions and bacon. Serve hot.
In saucepan, combine first 6 ingredients. Add 1 cup of water; bring to boil. Cover and boil gently for 15 to 20 minutes, or until vegetables are tender. Add frank slices. Blend flour, pepper and milk. Stir into vegetables; bring to boiling. Cook for 2 minutes more. Add margarine and serve with paprika and other pat of margarine. Serves 6.
Brown ground beef; drain. Chop onion, peppers and cabbage. Add to beef in large soup pan. Add remaining ingredients and simmer 1 hour. Serves 8 to 10.
Beat egg. Stir in buttermilk, brown sugar and shortening. Mix in the remaining ingredients until flour is moistened. Batter may be lumpy. Bake at 400° for 20 to 25 minutes.
Cream together cream cheese, sugar and peanut butter. Add vanilla; fold into Cool Whip. Pour and spread into crusts. Refrigerate.
Melt the butter in a skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Add the bread cubes and continue cooking until some of the cubes are toasted, stirring occasionally. Remove from the heat. Combine the cubes with all the other ingredients, except the cheese. Spoon 1/2 of the mixture into a buttered 1 1/2 quart casserole. Sprinkle with 1/2 of the grated cheese. Repeat layers. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Cook spaghetti and drain. Brown ground beef and drain grease. Brown green pepper, celery, mushrooms and season with salt and pepper. Mix in large pot, tomato soup and spaghetti sauce. Add drained, browned beef and vegetable mixture. Heat until hot and well mixed.
Bake cake as directed on box; while cake is baking, put Eagle Brand, semi-sweet chocolate and 1/2 cup milk together. Add nuts or coconut, poke holes in cooked cake. Pour Eagle Brand mixture over cake.
Put dissolved yeast into buttermilk. Sift flour, sugar, baking soda and salt together. Add buttermilk and shortening; mix together and beat well. Roll out on lightly floured board to 1/2-inch thickness. Cut place in baking pan. Let raise to desired thickness. Bake at 425° for approximately 20 minutes or less (to desired brownness).
*Bananas and apple can be added, but not until just before serving to keep from turning dark in color.
In large mixing bowl, put 2 cups flour, dry milk, yeast and salt. Pour in water; beat 1 minute. Add butter and honey; beat another minute. Gradually add enough flour to make a soft dough. Turn onto floured board; knead 5 to 10 minutes. Place dough in bowl; let rise (1 1/2 hours). Punch down; knead gently. Shape into loaves (3 to 4, depending on size). Let rise (1/2 hour). Bake at 350° for 40 to 45 minutes. Great texture!
Blend flour, oleo and pecans and pat mixture into bottom of 9 x 13-inch pan. Bake 20 minutes at 350°. Cool. Cream the cream cheese and powdered sugar. When mixed well, fold in half of large carton Cool Whip. Spread over crust. Mix instant puddings, adding 3 cups milk and mix well. Pour over cream cheese mixture. Top with remainder Cool Whip. You can garnish with grated chocolate.
Put all ingredients in bowl and mix well. Bake in tube pan for 1 1/2 hours at 350°.
Wash and peel peaches. Pack into quart jars. Add sugar and very little water. Cook on low heat; let come to boil. Boil on low for 1 1/2 hours, then bring to a hard boil. Add box of Sure-Jell; cook until syrup thickens.
Heat oven to 450°. Mix flour, cornmeal, baking powder and pepper. Cut in butter and stir in grated cheese. Add milk and mix quickly for dough. Turn onto a floured surface and knead for 30 seconds. Roll out and cut into 2 1/2-inch squares. Place on an ungreased cookie sheet. Space evenly. Bake 12 to 15 minutes. Serves 12 to 15.
Preheat oven to 350° (325° for glass baking dish). In 13 x 9 baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients and press down firmly with fork. Bake 25 minutes; cool. Store covered at room temperature. Makes 24 bars.
Spread cranberry sauce over apples. Mix melted margarine with rolled oats and brown sugar; spread over cranberry sauce. Top with pecan halves. Bake for 45 minutes at 350°.
Place Brie in an ovenproof dish. Toast pecans in butter and stir in parsley. Heat cheese at 300° for 8 to 10 minutes or until just warm. Top with pecan mixture. Serve immediately with unsalted crackers or sliced French bread.
Mix spice cake mix, oil and eggs with electric mixer until blended. Add apple pie filling and mix with electric mixer just until blended, so it breaks up apples some. Pour into a greased and floured 9 x 13 pan. Bake at 350° for 25 to 30 minutes. This is a dense, moist cake.
Stew for 5 minutes raisins, water, sugar and shortening. Cool, then add rest of ingredients. Mix well. Grease and flour pan. Bake at 350° for 35 to 40 minutes.
Whip eggs in mixer thoroughly; add sugar gradually and then add milk. Preheat oven to 425°. Pour mixture into pie shell and bake for 10 minutes. Then turn oven to 275° and bake for 30 minutes.
Combine 1 cup of flour, sugar, salt and undissolved yeast in a large bowl. Heat milk, water and 1/2 cup margarine to lukewarm or microwave for 1 minute and 30 seconds. Add to dry ingredients; beat 2 minutes. Add 1/2 cup of flour and eggs; beat at high speed 2 minutes. Add enough flour to make batter like biscuit batter. Cover tightly and refrigerate for 2 hours or up to 2 days. Turn onto floured board. Roll out; brush with melted butter.
Mix flour, baking powder and salt together. Add hot water and butter to mixture. Knead until smooth. May add extra flour if too sticky. Roll on with rolling pin on floured surface. Place in 10-inch pie pan. Bake with favorite filling. Cover edges of crust with foil until the last 15 minutes. Enjoy!
Blend cake mix, butter and 1 egg together and press in oblong 9	x 13-inch pan. Mix sugar, 2 eggs and cream cheese and pour over other mixture. Bake at 325° for 45 to 50 minutes. This can also be made using lemon cake mix instead of yellow cake mix.
Preheat oil in electric skillet to 325°. Add meat and brown. Remove to serving dish. Add onions and pepper slices. Cook until tender. Remove and put with steak. Dissolve cornstarch in water and soy sauce. Add garlic, salt and pepper and put in skillet. Then put in meat, onion and peppers. Cook until tender.
Place cut up chicken breasts in baking pan. Whip soup, then spread soup over chicken. Layer with cheese over soup. Melt butter; mix with 2/3 cup stuffing. Sprinkle stuffing over cheese. Bake at 350° for 45 minutes to 1 hour, depending on size of pan.
In skillet, put 1/2 cup oil. Cook and dust with powdered sugar.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, place the cubed chicken and dab with ranch dressing. Pour enough Italian dressing into the skillet to cover the bottom of the pan. Cook the chicken until it is nice and brown. Mix together pasta, chicken, black olives and Italian dressing (to taste). Serve hot or cold.
Spray skillet with cooking spray. Brown meat and onion. Add tomatoes, tomatoes and chilies, tomato sauce and taco seasoning mix. Combine thoroughly; simmer 15 minutes. Grease a 9 x 13 baking dish and place 6 tortillas in pan, overlapping if need be. Top each tortilla with 1/2 of meat mixture and 1/2 of cheese. Repeat with tortillas, meat mixture and cheese. Bake, uncovered, at 350° for 20 to 25 minutes until bubbly hot and cheese is melted. Good served with a dollop of sour cream. Fresh tomatoes or frozen may be used.
Mix all ingredients except Doritos and cheese together. Cover bottom of 9 x 12-inch pan with crushed Doritos. Pour mixture over that and top with grated Cheddar cheese. Bake at 350° for 30 minutes.
Wash rice thoroughly and boil in salted water for about 10 minutes. Drain. Brown pork chops in frying pan, then remove. Add the onion and celery to drippings and brown. Return the chops to the pan on top of the onion. Put a mound of rice on top of each chop. Pour the tomato juice around the chops and on top. Scatter parsley over all and bake in a moderate oven, 350°, for one hour. Yields 6 servings, 1 chop each.
Halve zucchini and hull insides. Combine onion, beef, rice to fill and tomato sauce. Cook bacon. Fill boats with mixture. Place in baking dish. Add more tomato sauce. Bake at 350° for 1/2 hour. Take out. Place cheese and bacon atop. Return to oven for 15 to 20 minutes.
Mix dry ingredients together. Cut in margarine. Add oats. Mix about 1/4 of crumb mixture with blueberries and spread into 8 x 12-inch pan. Cover with remaining crumbs. Bake at 350° for 35 to 40 minutes.
Saute butter, basil or fresh basil, mushrooms, onion and green pepper. Mix together mushroom soup, milk, egg and pimento. Add to this mixture chicken, cottage cheese and Cheddar cheese. Line a buttered 9 x 13-inch pan with cooked lasagna noodles, then a layer of chicken-cheese mixture, noodles, cheese, etc., until mixture is gone. Make a basic white sauce with lots of garlic for the top layer of noodles and sprinkle generously with freshly grated Parmesan cheese. Bake at 325° for 1 hour.
Combine all ingredients, except dressing. Add dressing; toss gently. Serve.
Melt the oleo and marshmallows together. Remove from heat and add the cereal. Stir until well coated. Cool 10 minutes. Butter hands and shape cereal mixture into 1 1/2-inch balls. Twist apart sandwich cookies. Frost inside of cookie half. Press 3 candy corns into the frosting in the shape of a fan. Press a cereal ball into the center of each cookie. Put more frosting on other cookie half and stick them to the bottoms of cereal balls. Put a dab of frosting on a candy corn and stick it onto cereal ball to make the turkey's head.
Grind pears using coarse blade and drain off excess juice. Grind peppers and onions. Combine all ingredients, bring to boil and boil 20 minutes or until done. Pack into standard canning jars and seal. Process in a boiling water bath for 10 minutes.
Blend until creamy in blender. Toss with fresh spinach, hard boiled eggs, cooked crumbled bacon and mushrooms.
Mix and press cake mix, oleo and egg in oblong pan. Bake 12 to 18 minutes at 350°. Melt over low heat the peanut butter chips, corn syrup, vanilla and oleo. Add Rice Krispies and 2 cups dry roasted peanuts. When cake is done, pour miniature marshmallows on top, then pour melted peanut butter mixture on top of marshmallows. Let cool and cut into squares.
Combine flour, sugar, baking powder, soda and salt. Cut in shortening. Dissolve yeast in warm water. Stir into buttermilk mixture to dry ingredients and stir until moistened. Cover and chill. When ready to use, roll out dough on lightly floured surface to 1/2 to 3/4-inch thickness. Cut off biscuits with 2-inch cutter and place on lightly greased cookie sheet. Bake at 400° for 12 minutes. Dough will keep several weeks in the refrigerator. You can add more flour and water to weaken mixture (of too strong a yeast taste). Yield: 4 to 5 dozen (2-inch) biscuits.
Heat oven to 400°. Grease a 12 x 8-inch baking dish. Mix all ingredients. Spread in dish. Bake uncovered until golden brown and knife inserted in center comes out clean (about 25 to 30 minutes). Garnish with zucchini slices if desired. Makes 6 servings.
In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12-inch round serving platter.