HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir sugar, brown sugar, cream of tartar and water until full boil; turn to low. Simmer 10 minutes. Add vanilla and maple flavor.
Mix all ingredients. Taste improves after left refrigerated overnight. Best to make ahead. Serve with pumpernickel bread sliced into bite-size pieces. Also, good with fresh vegetables. Can be served in a hollowed out round loaf of pumpernickel bread for a special occasion.
Whip together the sour cream and cream cheese. Add taco seasoning; mix together. Put in dish and chill for at least 1 hour. Cover mixture with taco sauce (mild, medium or hot). Put on top shredded lettuce, cheese, cubed tomatoes, olives, etc. (whatever you want). Ready to serve with tortilla chips.
Mix together. Use 1/3 cup of mixture to 1 cup of hot water.
Peel and slice zucchini; take out seeds. Boil until tender; drain and put in unbaked pie shell. Mix together the remaining ingredients and pour over zucchini in pie shell. Dot with butter. Cover and bake at 350° for 1 hour.
Blend dry ingredients. Drain sweet potatoes and beat with mixer. Add liquid and dry ingredients to sweet potato puree and blend well. Add nuts or raisins. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until done. Ice with cream cheese icing or other white icing.
Blend all ingredients but almonds. Put in baking dish. Sprinkle almonds on top. Bake at 350° for 20 minutes. Serve with crackers.
Stir just until mixed. Drop by tablespoon into hot oil. Cook until brown on each side. May be served as a vegetable with meats or with cocktails as hors d'oeuvres.
Mix all ingredients in the order given. Let stand about 15 minutes before baking to be sure the cereal absorbs all the moisture. Bake at 350° for about 45 minutes to an hour or until nice and brown. Can be done the day before, and only bake about 30 minutes, so won't dry out or get too brown. May cover with foil at the end of baking.
Mix all ingredients together. Bake in loaf pan for 1 hour at 350°.
Grease 2-quart round casserole dish. In large bowl with fork, mix flour and next 4 ingredients. Cut in butter until it resembles crumbs. Stir in raisins and caraway seed. Beat egg slightly. Reserve 1 tablespoon of egg. Stir in remaining eggs and buttermilk into flour mixture until slightly sticky.
Melt margarine in heavy saucepan or iron skillet. Add other ingredients and bring to a boil. Cook 2 or 3 minutes. Cool and spread on layer cake.
Combine meat, salt, egg, 1/2 can of tomato sauce, seasoning and 3/4 cup onion rings. Form loaves. Place potatoes around loaves. Cover and bake at 375° for 35 minutes, then place vegetables around meat. Stir and combine with potatoes. Top meat with rest of tomato sauce. Bake for 20 minutes, uncovered. Add remaining onion rings the last 10 minutes, uncovered.
Melt butter; add flour. Blend and cook until bubbly. Add milk slowly and stirring constantly. Simmer until thickened. Add the chicken, mushrooms and almonds. Spoon mixture over warmed English muffins; top with grated Swiss cheese. Put under broiler to melt cheese.
Preheat oven to 325°. Grease and flour 9 x 5-inch loaf pan. Mash bananas. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Do not double recipe.
Mix ingredients and chicken breasts. Cook in microwave 12 minutes. Take out and turn chicken breasts over. Cook another 15 minutes, then you're done.
Sift dry ingredients together. Add shortening, mixing with fork. Add eggs and flavoring. Roll out thin on floured surface. Cut with floured cookie cutters. Bake at 400° for 8 to 12 minutes. Makes 4 dozen large cookies.
In a large bowl combine soup, milk, salt, pepper, onion and pimento. Add potatoes; mix well. Pour into a well greased 2 1/2 quart casserole dish. Cover and bake at 370° for 1 or 1 1/2 hours or until potatoes are tender.
Day before or early in day: In hot oil in skillet, saute onion. Add beef and cook until red color disappears. Slice garlic. Mash with salt. Add to meat with pepper, oregano, parsley, tomatoes, tomato sauce and 2 tablespoons Parmesan cheese. Simmer covered for 30 minutes. Refrigerate until ready to use.
Combine crust mixture and form in bottom of cake pan. Save 1 cup of this cake mix for the topping.
Cook until thick and clear the sugar, cornstarch and pineapple. Cool. Mix cream cheese, sugar, salt and eggs. Add milk and vanilla. Pour pineapple mixture on bottom of pie shell. Then add cream cheese mixture. You can sprinkle 1/4 chopped pecans on top if desired. Bake at 400° for 10 minutes and then at 325° for 35 to 45 minutes until done.
Beat egg white and water until foamy; stir in nuts, coating well. Combine sugar and remaining ingredients; sprinkle over nuts and stir until evenly coated. Spread the nuts in a lightly greased cookie sheet. Bake at 300° for 25 to 30 minutes, stirring every 10 minutes. Cool and store in airtight container.
Mix the first 10 ingredients. Pour into greased casserole dish. Mix melted butter and cracker crumbs. Pour cracker mixture on top. Bake for 1 hour at 350° or until golden. Serves 6 to 8.
Mix together orange slices, coconut, pecans and Eagle Brand milk. Place in cooker and bake at 300° for 25 minutes. Cool. Roll in balls, then roll balls in powdered sugar or coconut.
In a 13 x 9 x 2-inch pan or Pyrex dish, put rice, oleo, water and soups. Lay chicken on top of this and bake uncovered for 1 1/2 hours at 325°. Check to see if more water is needed as rice cooks.
In bowl, stir together flour and brown sugar. Using pastry blender, cut in margarine and 1/2 cup peanut butter until coarse crumbs form. Press crumb mixture onto the bottom of a 10 x 15 x 1-inch jelly roll pan. Bake at 350° for 12 to 15 minutes or until brown; cool.
Chop broccoli very fine. Use all the tops and only part of the stalks. (Chop stalks in Cuisinart.) Mix all ingredients together.
Combine the first 4 ingredients; beat well. Stir in chocolate chips. Set aside. Mix flour, sugar, cocoa, soda and salt. Add remaining ingredients to the flour mixture and beat well. Fill muffin cups 1/3 full with chocolate batter; top with heaping teaspoonfuls of cream cheese mixture. Sprinkle with granulated sugar and chopped nuts. Bake at 350° for 25 to 30 minutes. Makes 18 cupcakes.
Wash grapes. Pop with fingers, separating pulp and skin into two bowls. Place skins in pot. Cover with water; boil until tender. Boil pulp about 5 minutes. Pour in strainer; mash with spoon to get seeds out when skin is tender. Add pulp, cornstarch, salt, cinnamon, sugar and butter. Cook until thick. Pour in number 2 pie shells. Cover with top crust. Bake at 400° until crust is brown. Makes 2 pies.
In a large bowl mix all the ingredients, first the yogurt, the cucumber, then the garlic and the olive oil. Cover the bowl and keep refrigerated. When you're about to serve, sprinkle with dill.
Cream butter well; add sugar gradually. Add egg yolks and beat well. Add flour and baking powder a little at a time and blend well with lemon juice. Fold in beaten egg whites. Bake in well-greased and floured jelly roll pan. Bake at 350° for about 30 minutes. Cool completely. Cut with water glass into moon shapes.
Boil sugar and syrup together until spins a thread. Add raw peanuts; cook until brown. Remove from heat; add soda and salt. Pour on buttered pizza pan.
Mix soup, oil, vinegar, sugar, mustard and Worcestershire sauce. Pour mixture over carrots, pepper and onion. Marinate overnight in refrigerator. Keeps for several days.
Combine lemonade, Cool Whip and condensed milk. Mix well. Pour into baked or graham cracker pie shell. Chill.
Brown ground round; add chopped onion and remaining ingredients. Start with a little sugar, mustard, liquid smoke and ketchup; measure according to taste. Simmer in pot to cook on top of stove.
Dry the steaks. Press pepper into steaks with heel of hand. Let stand 30 minutes. Meanwhile, mix butter, tabasco sauce, worcestershire sauce, lemon juice, cognac and chopped parsley. Put a light layer of salt over heavy skillet on HIGH heat. When the salt yellows, add the steak. Lower the heat to moderate. Cook to desired doneness. Heat the butter, worcestershire sauce, and tabasco on low; add cognac and flame.
Use a spring-pan; spread inside of pan with butter; set oven at 375°. Mix all of the crust ingredients together and spread in bottom of pan, pushing crumbs toward sides of pan to cover seam between sides of pan and bottom.
Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Serve warm. Yield: about 7 dozen. Bake at 350°.
Coat a 2-quart baking dish with nonstick spray, and add the rice and coconut. In medium bowl, whisk the milk, maple syrup, cinnamon and eggs; pour over the rice. Stir to combine. Bake, uncovered, at 325° until set, about 45 to 50 minutes.
Cut turkey into strips. Soak in milk. Salt and pepper to taste. Flour. Deep fry in grease until golden brown.
Cook until boiling sugar and syrup. Remove from heat, stir in	peanut butter.	Add Rice Krispies. Spread evenly in buttered 9 x 13-inch pan. Melt morsels in double boiler. Spread over the mixture. Cut in 1-inch squares before it gets hard.
On stove top over low heat, brown chicken breasts in nonstick skillet. Combine onion soup mix, pineapple chunks and mandarin oranges. Pour over chicken breasts. Simmer for 30 to 40 minutes or until chicken is done. Makes 4 servings.
Preheat oven to 400°. Thaw bread and let it rise. Press dough onto greased cookie sheet into a rectangular shape. Mix the mayonnaise and mustard together. Spread mixture over pressed out dough. Spread meat and cheeses evenly over dough. Wrap dough (one side over the other) so that meat and cheese are covered. Sprinkle top of loaf with garlic salt and pepper. Bake at 400° for 15 to 20 minutes or until golden brown.
Mix 1/2 of the margarine with all other ingredients. Top with rest of margarine and bake, uncovered, at 350° for 1 hour.
Mix sugar, syrup and milk in a 3-quart saucepan. Bring to a boil. Boil for one minute. Remove from heat. Add peanut butter and vanilla. Beat well. Spread on cake.
Lightly grease a 9 x 13-inch baking dish. Spread undrained crushed pineapple over bottom of pan. Add the layer of blueberries and the sugar. Sprinkle dry cake mix on top. Drizzle melted butter on top. Top with pecans.
Mix all ingredients well. Mixture will be stiff. Drop in small mounds on ungreased cookie sheet. Bake at 375° until lightly brown.
Combine first 4 ingredients. Make 1 gallon- finish filling with water. Freeze. Then, 4 hours before serving, take from freezer and add 1/2 liter ginger ale and 1/2 gallon pineapple sherbet.
Chop shallots finely. Place in large Ziploc bag. Add next 8 ingredients. Seal and shake. Place turkey breast between 2 sheets plastic, flatten to 1-inch thick. Place in bag and leave 12 hours. Remove meat and barbecue or broil to 155°. Brush occasionally with marinade, 12 minutes per side. Serve with wild rice and summer squash.
Roll the chicken breasts in grated Parmesan cheese. Mix the remainder of the ingredients together, including the liquid from the mushrooms. Lightly cover the bottom of a 13 x 9-inch pan with some of the sauce. Arrange the chicken pieces in the pan and cover with the remainder of the sauce. Top with any Parmesan cheese that remains from coating the chicken and sprinkle with paprika. Bake, uncovered, in 350° oven for approximately 1 1/2 hours, until done.
In a 6-quart Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce to low. Cover; simmer for 2 hours, or until meat is tender, turning occasionally. Add vegetables. Cover; cook for 40 minutes, or until roast and vegetables are tender. Remove roast and vegetables to platter.
In a large mixing bowl, combine cake and pudding mix. Add other ingredients. Beat four minutes. Grease and flour 9 x 13-inch cake pan. Bake 45 minutes to one hour. Cool and ice.
In a 2-quart mixing bowl, combine all ingredients except biscuit mix. Use a wire whisk and mix until there is a smooth consistency. Add biscuit mix, changing to a large spoon to work biscuit mix into tonic water mixture. Dip kneading hand into just enough additional biscuit mix that dough can be kneaded in the bowl until smooth and elastic. Knead about 12 times in bowl. Divide the dough into 14 equal pieces and shape into biscuits, about 1 1/2-inches thick.
Thaw fish if frozen. Cut fish into serving-sized portions and place in a shallow dish. Pour buttermilk over fish; cover and refrigerate for 30 minutes, turning once. In a large bowl, combine biscuit mix and salt; remove fish from buttermilk and coat with biscuit mix mixture. In a large skillet, heat oil; place fish in skillet in single layer and cook until it is browned on both sides and flakes easily with a fork. Drain fish on paper towels and serve.
Position rack in center of a 425° oven. Pour oil into a 2-quart souffle dish. Put dish in oven while preparing batter. Bring water and salt to a boil in a heavy large saucepan over medium heat. Gradually whisk in cornmeal and cook until thick, stirring constantly about 2 minutes.
Mix flour, eggs and sugar with pineapple. Place in buttered casserole. Cover with bread cubes. Pour melted butter over all. Bake at 350° for 30 to 45 minutes. Delicious with baked ham.
Preheat oven to 350°. Mix all ingredients, except jam, together. Press 2/3 of mixture in an ungreased 8 x 8-inch pan. Cover with apricot jam. Cover with remaining mixture. Bake for 35 minutes.
Cook potatoes in salted water for 25 minutes. Drain and put aside. Peel leaves off of the watercress. Cook in a pan of 2 cups of water for 8 to 10 minutes on medium to low heat. Drain well.
Cut chicken into bite-size pieces. Combine chili powder and salt in a shallow dish. Add chicken and turn to coat. Heat 1 tablespoon of oil in a large skillet on medium high heat. Add chicken, cook until no longer pink in center. Remove to serving dish. Heat remaining oil in skillet. Add onion. Cook and stir for 2 minutes or until tender. Add bell peppers, cook and stir 3 minutes or until crisp-tender. Add corn, heat thoroughly, stirring occasionally. Return chicken to skillet to reheat.
In a saucepan, cook 3 cups of water with sugar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and cool syrup. In a large pitcher, stir together syrup, remaining 7 cups water, lime juice and lime slices and garnish with mint.
Brown hamburger meat, drain well. Add onion, garlic and mushrooms. Saute until tender. Add soups, milk, Ro-Tel and chili powder. Put 1/4 to 1/3 cup mixture in 9 x 11-inch baking pan and spread thinly.
Chop or crush the potato chips. Melt the butter in a saucepan and pour melted butter into a shallow bowl. Put the chips in another bowl and season them with black pepper. Dip each chicken breast into the melted butter and then into the chips, covering the chicken completely with chips. After all breasts have been coated, place them in a shallow baking dish (or on a baking sheet) sprayed with cooking spray. If you have any chips leftover, pour them over the breasts and press down to secure them to the chicken.
In mixing bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir together whole wheat flour, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture. Stir in oats, walnuts and raisins. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on cookie sheets for 1 or 2 minutes before removing to wire racks to cool.
Heat oil in large skillet; add rice and brown slightly. Add onions, peppers and beef. Stir over high heat until meat is lightly browned. Add remaining ingredients. Mix well and bring quickly to boil. Cover tightly and simmer 25 minutes. Serves 4.
Grind all vegetables through a food chopper. Add salt and mix well. Let stand one hour. Mix together sugar, mustard seed and vinegar (also celery seed if you use it). Heat just to boiling point and sugar is melted; cool. Drain salted vegetables thoroughly; combine with cooled vinegar mixture. Stir until well blended. Let stand for one hour. Pack in sterile jars and seal, but do not cook. Store in cool place.
Put in greased pan. Bake at 350° for 20 to 25 minutes.
Taste fruit for salt because all canned has salt. Pepper to taste and add a few dashes of hot sauce. Use 5 or 6 chorizo (Spanish sausage). If sausage is not available, use pepperoni. Start with tomatoes, ham hocks, onions, sausage, garlic and beans. Cook about 30 minutes. Add all other ingredients. Bring to a boil. Decrease heat and simmer 3 hours.
Blend flour, shortening and salt with pastry blender or fork until pieces are the size of peas. Mix vinegar, egg and water separately. Moisten dry ingredients gradually, mixing lightly. Let dough stand in refrigerator for several minutes, then roll out. Unused dough can be frozen.
Bring first 4 ingredients to a boil for 1 minute, stirring constantly. Stir in oats and peanut butter. Drop cookies on wax paper. Let cool. Eat and enjoy.
Stir together the margarine, sugar and milk. Bring to full boil for 5 minutes over medium heat, or until 234° on candy thermometer. Stir constantly. Remove from heat. Add chocolate chips; stir until melted. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
(If frozen, use 1/2 cup salted water to cook beans until tender, then drain.) Butter a casserole, make two layers--first beans, then soup, then cheese, then beans, soup and cheese. Scatter sliced almonds over cheese topping. Bake 30 minutes in 350° oven. Serves 6.
Add mushroom soup, tomato soup, water and garlic. Heat and blend in 1/2 cup shredded mild Cheddar cheese. Add soup mixture to spaghetti, cooked and drained, into 9 x 13-inch pan along with hamburger mixture. Top with 1/2 cup shredded mild Cheddar cheese. Bake at 350° for 30 to 35 minutes (no lid).
Slice and cook carrots until tender; drain. Set aside. Add onion, pepper and celery to carrots. Boil together soup, sugar, vinegar, oil and mustard. Pour over carrots. Will keep several weeks in refrigerator.
Combine corn syrup, brown sugar and salt in a saucepan. Bring to a full boil. Stir in peanut butter. Remove from heat. Stir in vanilla, crisp rice cereal, crushed corn flakes and chocolate pieces. Press into buttered 9 x 9 x 2-inch pan. Chill one hour. Cut into bars and store in refrigerator. Makes 2 dozen.
Boil bouillon cubes, water, celery, carrots, potatoes and onions for 20 minutes. Add frozen vegetables and cook until tender. Add cream of chicken soup, 1/2 can of water and cheese. Stir until desired consistency. Serves 8.
Beat eggs and oil together. Sift together dry ingredients and add to eggs. Gradually add orange juice until batter is consistency desired. Fry pancakes on medium hot griddle and serve immediately. Top with yogurt or peanut butter. For variation, add chopped nuts to the batter.
Saute the onion in the margarine. Cook the broccoli. Mix the broccoli with the onion, rice, chicken soup and Cheez Whiz. Mix well. Pour into buttered casserole dish and cover. Bake at 350° for 25 to 30 minutes.
Butter a Pyrex dish. Place fish side by side and spread soup evenly over the top. Sprinkle cheese over it, pepper and bake at 375° for 45 minutes. Fillet of haddock or halibut can be used if you wish. Serves 4.
Mix all ingredients and shape into balls. Place on greased cookie sheet and bake at 325° for 15 minutes. Yield: 3 dozen.
Mix first 8 ingredients and place in buttered casserole. Top with crushed corn flakes and margarine. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients in large Dutch oven (or chicken can be floured and browned first). Cook on top of stove (or in 325° oven) for 1 1/2 hours. Serve with tossed salad and toasted French bread.
Melt butterscotch morsels in pan large enough to add other 2 ingredients. Mix in peanuts and noodles. Drop by teaspoon onto wax paper and cool. (You may want to refrigerate for one hour or so.)
Slice cucumbers; cover cucumbers with water. Stir in lime. Cover; let set 24 hours. Wash every 1/2 hour for 4 hours. Bring to boil vinegar, sugar and pickling spices tied in cloth. Pour over cucumbers; let set overnight. Heat to a boil. Add 1 tablespoon turmeric. Put in jars and seal.
Use large leaf of lettuce to line bowl. Tear lettuce into bite size pieces. Put carrots (drained) on top of lettuce. Put onion rings on top of carrots. Put green peas over onion rings. Put green pepper over peas and sprinkle cheese to cover. Mix sugar and mayonnaise (will not cover completely). Sprinkle top with Bac*Os. Refrigerate 12 hours.
Beat eggs, margarine, sugar, baking powder, flour and salt. Add milk, 1 teaspoon vanilla and corn. Bake at 350° for about 55 minutes.
Brown meat; add taco seasoning according to package directions. Set aside to cool. Combine all ingredients, except tortilla chips; mix well. Sprinkle chips on top just before serving.
Combine all ingredients and pour into a well buttered 2-quart souffle dish. Bake in a preheated 350° oven for 1 hour.
Preheat the oven to 350°. In a large, nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic; saute until softened, 3 to 5 minutes. Add the bell pepper and jalapeno pepper; saute until the bell pepper is softened, about 3 minutes. Stir in the tomatoes, lime juice, chili powder, oregano and salt; bring to a simmer. In a 2-quart casserole, stir together the beans, rice and 1/2 of the scallions. Pour in the tomato mixture; stir to combine. Sprinkle the casserole with the cheese; bake for 10 to 15 minutes, or until the rice and beans are heated through and the cheese is bubbly. Sprinkle with the remaining scallions and serve. Serves 4.
Combine all ingredients except poppy seed in a small glass bowl. Stir well. Microwave at High 1/2 to 2 minutes or until slightly thickened, stirring after 1 minute. Let mixture cool, stir in poppy seed. Cover and chill. Makes 3/4 cup. Use on spinach/strawberry or orange mandarin/almond and lettuce leaf salad. Also good on fresh fruit.
Brown ground beef in a skillet; drain fat. Add barbecue sauce; stir and simmer on low heat. Preheat oven to 400°. Place biscuits in a pie pan; spread out into a crust. Add ground beef mixture. Sprinkle Cheddar cheese on top. Place pan in oven; bake until biscuits rise and brown.
Grease and flour bottom of a 15 x 10 x 1-inch jelly roll pan. Beat eggs and sugar in a large mixer bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until well blended; spread in pan. Sprinkle with coconut and walnuts. Bake at 350° for 20 to 25 minutes or until golden brown. While hot, drizzle with glaze. Cool and cut into bars.
Brown ground beef; drain. Add onions, catsup and beans. Simmer for 10 to 15 minutes or until thick. Put in glass baking dish. Top with cheese and olives. Bake at 350° until cheese melts. Serve hot with corn chips.
Butter sides of heavy 2-quart saucepan. In it melt butter; add sugar, water and corn syrup. Cook over medium heat to 290° (soft crack), stirring frequently, after it reaches 280°. Remove from heat. Add nuts. Immediately pour onto 13 x 9 x 2-inch pan. Wait 2 to 3 minutes until toffee is firmer to add the chocolate. Sprinkle the pieces on top and spread around. Sprinkle with finely chopped nuts. Chill until chocolate is firm. Break into pieces. Yields 1 1/2 pounds.
Grease and flour a 13 x 9-inch pan. Mix by hand all except brown sugar and cinnamon. Pour half in pan. Mix brown sugar and cinnamon together. Sprinkle on top. Pour in the rest of the batter. Bake at 325° for 40 minutes. While cake is hot, mix powdered sugar, milk and vanilla together. Pour over cake. Cool before cutting.
In a 9 x 13 inch pan, bake cake according to package directions. Cool and crumble. Make pudding according to package directions with milk. In a large trifle or other glass serving bowl, place half the crumbled cake. Pour half of the coffee over the cake and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.