HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 4 ingredients. Make a well in center of mixture. Combine yogurt, egg substitute and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by rounded tablespoonfuls, 2 inches apart, onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes, or until golden. Makes 1 dozen biscuits.
Mix together the first 6 items. Form into balls (approximately 48). Brown meat balls in a large skillet. Drain grease. Stir together soup and water. Pour over meat balls. Cover and simmer for about 20 minutes. Freezes well.
Melt butterscotch chips and peanut butter over low heat, stirring constantly, until blended. Add Rice Krispies; stir until coated. Grease a 9 x 13-inch pan and press in.
Skin and slice kidneys fine; soak in salted water (2 tablespoons) for 1/2 hour. Drain; soak 5 minutes in fresh water. Drain.
Brown meat; drain. Heat chili and tomato sauce together. Take tortilla and spoon meat in tortilla. Take chili sauce and spoon over meat. Put cheese on top and sprinkle with onions if desired. Roll up and place in a 13 x 9 x 2-inch pan (that has small amount of sauce on bottom). Place toothpick in tortillas. Take leftover sauce and pour over enchiladas. Bake at 325° to 350° for 30 minutes or until heated thoroughly.
Must be made in blender. In blender put salt, vinegar, onion, sugar and mustard; using low speed to mix, add Wesson oil very slowly. After thoroughly blended; stir in celery seed.
Saute garlic, onion and celery. Brown meat. Add Ro-Tel tomatoes, corn and olives. Boil noodles according to directions; drain. Combine all ingredients, reserving half the cheese for top of casserole. Bake at 350° for 30 minutes, or until bubbly. Serves 6 to 8. Freezes well.
Boil potatoes in skin until done; cool and peel. Grate potatoes in a large bowl. Take the remaining ingredients and put them in a medium saucepan over low heat. When mixture is hot and margarine is melted, pour over potatoes. Stir until blended. Put in a 9 x 13-inch baking pan. Bake at 350° for about 45 minutes or until done (uncovered).
Prepare jello and let set until firm. With an electric mixer, whip in topping and cream cheese; soften cheese first and cut into pieces. Fold in nuts and let set until firm.
Brown hamburger, onion and minced garlic and drain. Stir tomato juice, tomato paste, sugar, oregano, salt and basil in with hamburger. Slow boil for 20 to 25 minutes. Layer with spaghetti like lasagne; top with cheese. Bake at 375° for 30 minutes.
Combine beans, soup and juice from beans with 2/3 of onion rings. Place in shallow baking dish. Bake at 350° for 10 or 15 minutes, or until bubbly around edges. Remove from oven and place other onion rings on top; brown 2 to 3 minutes.
Beat graham crackers in mixer until a little more coarse than cornmeal. Add powdered sugar and peanut butter. Mix. Add oil as needed to hold mixture together. Pat out in pan. Sprinkle with powdered sugar. Cut in squares.
Preheat oven to 375°. Grease 1 1/2-quart casserole dish. Arrange potatoes in casserole dish. Mix sugar, cornstarch, orange peel, salt and cinnamon in 1-quart saucepan. Stir in apricot nectar and 1/3 cup water. Cook and stir on medium-high until mixture comes to a rolling boil. Remove from heat. Stir in butter and apricots. Pour evenly over potatoes. Sprinkle with pecans. Bake uncovered at 375° for 25 minutes until hot and bubbly.
Put cranberries and oranges through food grinder. Add sugar and nuts. Mix well. Store in refrigerator several hours or days before serving.
Mix all ingredients with hands. Pour into greased loaf pans. Bake at 350 until firm and done.
Heat oil in heavy skillet over medium heat. Add Prosciutto and garlic; saute 3 minutes. Add wine, lemon juice and sugar; simmer for 5 minutes. Transfer to bowl and cool completely. Season with salt and pepper. Combine spinach, mushrooms, walnuts and cheese in large bowl. Toss with enough dressing to season. Makes 6 to 8 servings.
Boil lasagna noodles as per package directions. Keep al-dente, meaning fully cooked, but not overly soft. Keep noodles in cold water until ready to use. Remove stems from spinach and dry spinach leaves. (Spinach is optional.) Spread 1/4 cup of pasta sauce evenly over bottom of a 13x9x2 baking pan. Set aside
Mix ingredients together. Make into hamburger patties. Grill to your taste. Melt Monterey Jack cheese on top of burgers (optional).
Place thin layer of dressing in a 9 x 14-inch casserole dish. Add chicken. Heat milk, soups and broth in saucepan; pour over chicken. Cover with remaining dressing. Bake at 350° for 30 minutes. Should set approximately 10 minutes before serving.
Prepare cake as directed on box. Cool. Split layers. Mix coconut, sugar and sour cream. Set aside 3/4 cup of this mixture. Use the rest for filling between layers. For frosting add the 3/4 cup of mixture to the Cool Whip and frost the entire cake. Cover loosely and place in refrigerator and leave 3 days before cutting.
Combine first 4 ingredients and bring to a boil, then add remainder of ingredients. Mix and let sit overnight in refrigerator.
Beat milk and dream whip until stiff. Set aside. In another bowl, pour condensed milk. Gradually beat in lemon juice and vanilla. Beat until thick. Fold condensed milk mixture into the dream whip mixture until well blended. Place mixture in graham cracker crust and top with pie filling.
Combine margarine, flour and nuts. Mix well and pack into a 9 x 13-inch glass dish. Bake at 350° for 15 to 20 minutes. Let cool. In a mixing bowl, combine cream cheese and sugar, beating well with electric mixer. Using the mixer, add in whipped topping. Spread 1/3 of this mixture over the cooled crust. Spread pie filling over cream cheese mixture. Spread remaining over blueberries. Refrigerate for 24 hours.
In a large, heavy pot saute bacon and drain grease. Add garlic and beef and brown. Add bouillon, beer, onion, mint, cumin and pepper; bring to a boil, then simmer 1 to 1 1/2 hours until meat is done (remove the onion). Thicken with flour and water.
Melt chocolate cremes in microwave. Add peanut butter and vanilla. Mix well. Add powdered sugar. Spray dish with Pam. Pour into dish. Cut in squares before gets too cool.
In food processor, blend cheese, mayonnaise and sugar. Add cranberry sauce, pineapple, pecans and Cool Whip. (Process.) Fold in marshmallows. Freeze.
Mix and press into pan. Bake at 350° for 20 minutes; cool.
Beat eggs slightly with rotary beater. Beat in remaining ingredients. Pour into pastry lined pan. Bake at 425° for 25 to 30 minutes, until knife inserted 1-inch from edge of crust comes out clean. (Center will still look soft, but will set later.)
Mix ingredients together. Fill hamburger rolls. Wrap in foil and bake at 250° for 30 minutes.
Mix sugar, margarine and eggs. Add nuts. Measure and sift together flour and soda. Add to egg mixture. Stir in oatmeal and mix well but gently. Shape into little balls; place on baking sheet. Flatten with fork. Bake in 400° oven for 10 minutes or until crisp and brown. Makes 6 dozen.
Boil chicken until completely done. Dice onions, olives and chicken. Mix everything together in large bowl. Add celery to taste. Add mayonnaise to desired consistency. Chill.
Cook beef and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain. Stir in cream cheese and next 3 ingredients; cook over low heat, stirring often until cream cheese melts. Sprinkle with Parmesan. Serve with tortilla chips. Yield: 4 cups.
Brown, drain and cool the ground meat. Chop the onion, pepper and green and black olives. Tear lettuce into bite-size pieces. Slightly crumble the Doritos. Mix all the ingredients, except the dressing, thoroughly. When ready to serve, pour on Catalina dressing and mix again.
Mix sugar and sweet potatoes together. Stir in eggs, then rest of ingredients and mix well with beater. Pour into deep dish crust. Bake about 50 minutes at 325°.
Mix all ingredients and spread dough into a cookie sheet and bake. While it is still hot from the oven, sprinkle with powdered sugar and turn out on a cloth. Spread jelly evenly and gently roll. Let the cloth stay around the roll until it cools. Cut and serve. Bake at 375° for 12 minutes.
Dissolve yeast in water; add sugar, egg, oil, salt, bran and flour. Beat until well mixed. Mixture will be soupy. Put in covered container. Refrigerate as needed. Spoon into greased muffin tins and bake at 375° for 20 to 25 minutes. Do not let rise before baking.
Mix all ingredients together and chill. Roll dough in small balls and roll in sugar. Bake at 350° for 10 to 12 minutes. Take out of oven and place a Hershey's Kiss on top immediately.
Wash cucumbers, put in salt brine strong enough to float an egg. Let stand in this for 6 days; drain.
Pound breast thin, dip into milk and then breadcrumbs and brown (this should only take a couple of minutes). In oven or broiler, cook cheese bread. Heat alfredo sauce. When breasts are cooked, lay one on each cooked garlic bread, top with alfredo sauce, sprinkle with parmesan cheese. Place in broiler for just a few minutes until mixture starts to bubble. Serve with a salad. This is a very easy and quick meal and it is DELICIOUS.
Melt chocolate in saucepan. Add sugar, milk, water, butter or butter substitute and salt. Boil to soft ball stage (234° to 238°). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well buttered, shallow pan. Cut in squares.
Soften cream cheese. Mix with Ranch party dip mix. Roll into ball. Cover with chopped pecans. Roll into ball and serve with your favorite crackers.
Sweat peppers in saute pan until tender. Toss in bowl with vinegar and basil. Chill 1 hour before serving. Makes 6 servings.
Boil asparagus until tender. Arrange on platter and pour sour cream over evenly. Garnish with finely grated egg yolk.
Sift together the dry ingredients into a mixing bowl. Stir in remaining ingredients and beat until smooth. Oil an 8-inch iron skillet and heat. Pour in 1/4-cup of batter and tilt skillet until batter is round. Let cook until bubbles form. Then quickly flip crepe over and let it get only lightly tan. Stack with paper toweling until ready to serve.
Cream the margarine and sugar. Add eggs. Add bananas. Add dry ingredients. Add soda to buttermilk and add to batter. Stir in nuts. Pour into tube pan or loaf pans. (Pans should be greased and floured.) Bake at 300° for about 1 hour.
Mix ingredients together throughout and pour into a large baking dish. Chill in refrigerator until jello is set.
Mix all ingredients together. Store in tightly covered container. Use 1/3 cup mixture in a cup of hot water!
Brown broken up turkey until no pink remains. Add green pepper, onion, kidney beans and seasoning mix to meat in skillet. Stir in water.
Cut bacon into 1-inch pieces. Cook until almost done. Drain off grease. Add onion; cook until onion is soft. Add corn; season as desired. Heat and serve. It's great on mashed potatoes.
Prepare a roux as for Turtle Stew 2. Add onions and pepper. Cook until tender. Add celery and parsley. Cook and stir; add garlic. Add 1 cup cold water and stir. While this is being done, brown the turtle meat in cooking oil. Place the meat in a large stew pot and add the roux and remaining ingredients. Cover and bring to a boil. Lower heat and simmer until meat is tender. Add salt, pepper and cayenne to taste. Add more water, if necessary, while cooking. Serve over rice or spaghetti.
Put in layers as listed. Sprinkle cheese on last. Mix sugar and Miracle Whip and spread on top. Chill overnight. Sprinkle on Bac*Os and stir 1 hour before serving.
Cream margarine, shortening and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients and add alternately with milk and sour cream, beginning and ending with flour. Add vanilla and lemon extract. Pour in tube pan and bake at 300° for 2 hours. Turn upside down as soon as it comes out of the oven.
Preheat oven to 350°. Drain potatoes and place in shallow baking dish. Top with orange slices, then pork chops. Sprinkle with salt and pepper, then brown sugar. Bake covered for 1 hour. Remove cover and bake about 30 minutes more.
Core apples and pare each about 1/4 of the way down. Carefully scoop out center to make hollow shells; reserve scooped out pulp. In a large skillet cook onion in butter until tender. Add sausage and bacon. Add reserved apple pulp, brown sugar, sage, thyme, orange peel, salt, pepper and walnuts. Cover it up for 2 minutes. Spoon this mixture into apple shells.
Drain pineapple, saving 3 tablespoons juice. Mix juice with 1/2 cup water, soy sauce, cornstarch, vinegar and pepper. Set aside. Cut pork into strips and brown pork in hot oil. Add garlic and ginger. Cook 1 minute. Add onion and carrots. Cook 1 minute. Stir sauce. Add to skillet with pineapple and peppers. Cook until sauce thickens.
Steam peeled shrimp for 3 minutes with carrot, celery, onion and salt. Put in ice water to chill. Remove and place in bowl. Add juice of the three lemons, garlic, both oils, red onions (sliced thin), olives, oregano and basil. Cover and refrigerate for 24 hours. Stir often.
Mix pulp and egg. Alternately add milk and dry ingredients. Stir in margarine. Pour into greased pan 1 inch deep. Bake at 300° for about 1 hour or until done.
Mix gelatine in boiling water. Add pineapple, sugar, lemon juice and Dream Whip. Mix pineapple mixture and pour over cake pieces. Sprinkle coconut over top.
Mix dough and roll out on a floured board. Cut out with round cookie cutter, make one for the bottom and another for the top (cut a slit in the top one or use a thimble to make a small round hole in the center of the top). Put filling in the center and seal around the edges. Bake at 350° for 12 to 15 minutes.
Dissolve yeast in warm water. Set aside. Mix sugar and butter in a large bowl. Add egg. Alternately add flour and yeast mixture. Refrigerate batter in an airtight bowl for several hours or overnight. It will keep for a week or more.
Brown meat and onion; drain. Add tomatoes, sauce, mushrooms, parsley, oregano, basil, rosemary, garlic, bay leaf and salt; simmer 1 hour. Cook noodles as directed.
Dissolve Jell-O in boiling water; stir well, then add all other ingredients except ginger ale. Pour ginger ale in punch bowl just before serving. Chill punch in refrigerator before serving. May freeze a small amount of the punch to place in punch bowl to keep punch cool during serving.
Add all ingredients to large mixing bowl. Lightly mix. Pour into 2 greased loaf pans. Bake at 325° for 1 hour or until done.
Cut bacon into small pieces; place in Dutch oven or large skillet and fry. Remove bacon. Fry slowly onions and potatoes until golden brown. Add pepper, salt, milk and corn. Heat very slowly. When hot, remove from heat and allow to cool thoroughly. When ready to serve, add bacon pieces and reheat slowly for mealtime. May add more milk according to degree of thickness preferred for chowder. Even better if allowed to sit all day and reheat just before mealtime. Great with green or fruit salad and cornbread.
Mix instant pudding according to directions on box. Add Cool Whip, butter and vanilla flavoring and mix together. Layer in pan. Start with cookies on bottom to make a good crust, then pour all pudding mixture next. Sprinkle the rest of the cookies on top of pudding. Chill for an hour before serving.
Mix ingredients and marinate chicken. Bake at 350° for 50 minutes if bone-in or 30 minutes if boneless. Baste while baking. Serves 4 to 6.
In a small bowl, blend milk, eggs, cinnamon, ginger, nutmeg and salt. Set aside. In a medium saucepan, sprinkle gelatine over water. Let stand 1 minute. Stir over low heat until dissolved until slightly thickened, about 5 minutes. Blend in milk mixture. Blend in pumpkin. Put in pie crust. Chill until firm. Garnish with whipped topping.
Preheat oven to 400°. Heat crushed garlic in olive oil and toast both sides of bread and save. Saute onion in olive oil until soft and almost translucent. Save with bread. Heat broth (in same pot) until hot. Add paprika, pepper flakes and another crushed clove of garlic. Add onion and bread mixture; stir. Add sherry. Slowly pour eggs into soup across top. Cover pot. Put in oven until egg browns (about 5 minutes).
Saute onion, green pepper and celery in butter in a Dutch oven until tender. Add catsup, water, lemon, vinegar, Worcestershire sauce, sugar and mustard. Cook over low heat 10 minutes; keep stirring. Add franks. Simmer 5 minutes until franks are well heated.
In a casserole dish, layer (bottom to top layer). Bottom Layer: Refried Beans, next, Avocado dip, next, taco seasoning mixture, next, shredded cheese. Serve with chips.
In 9 x 13-inch or 8 x 8-inch greased pan, add 1 layer of thinly sliced onions. Add layer of thinly sliced potatoes. Add hamburger on top. Layer on green beans. Mix soup with milk and pour over all. Sprinkle with cheese. Bake at 350° for 1 hour or until done. Top with onion rings 10 minutes before done. Can be prepared and refrigerated the day before.
In a medium mixing bowl, stir together flour, cornmeal, baking powder and soda; stir in buttermilk, molasses, egg white and oil just until blended. Stir in raisins.
Mix and pat pretzels, butter and sugar in 9 x 12-inch pan. Bake 8 minutes at 400°. Cool. Mix jello and boiling water; stir well. Add frozen berries; cool until it starts to thicken. Cream cheese and sugar; fold in Cool Whip and spread over pretzels. Add strawberry mixture on top and chill until set.
Mix milk, lemon juice and Cool Whip by hand. Add remaining ingredients and pour into 2 pie crusts (either plain or graham cracker). Top with pecans. Keep refrigerated until time to serve. (This pie is so refreshing.)
Brown beef and onion; drain fat. Prepare broccoli as directed on package. In blender, mix until smooth the Bisquick, eggs, milk, sage, parsley, salt and pepper. Grease a casserole dish. Spread beef mixture as first layer, then broccoli as second layer. Spread Bisquick mixture as third layer. Sprinkle the Cheddar cheese on top. Bake for 30 to 35 minutes at 375° until a knife inserted in center comes out clean. Cool 15 minutes before cutting.
Combine ingredients. Pour batter in dish; put peaches over batter. Bake at 300° to 350° until medium brown.
Cream together the butter and sugar. Stir in vanilla. Mix in the potato chips and pecans. Add the flour and mix thoroughly. Place on lightly greased cookie sheet in rounded balls. Grease the bottom of a drinking glass and dip into granulated sugar. Then press down each cookie, dipping into sugar between presses. Bake 10 to 15 minutes in 350° oven. Makes 3 1/2 to 4 dozen cookies.
Cover whole cucumbers with boiling water (earthenware crock preferable). Let soak overnight; drain. Repeat this procedure for three additional nights. On the fifth day, drain and slice in 1/2-inch pieces. Combine with next four ingredients; bring to a boil. Pour over cucumbers and let soak for 2 days. On the third day, bring to a boil and seal in sterile jars.
Sift dry ingredients. Cut in margarine until mixture resembles cornmeal. Gradually add water, stirring mixture with a fork. Turn out on a lightly floured surface; knead to a smooth ball. Divide in half. Let stand 10 minutes. Roll each half out in a rectangle about 10 x 12 1/2 x 1/16-inch. Cut into 2 1/2-inch squares. Fry 3 or 4 at a time in deep 400° fat for 30 seconds on each side. Drain. Roll in sugar and cinnamon if you want it as a dessert. Or serve hot with honey.
Soak chicken in eggs for 2 hours. Roll crackers into fine crumbs and mix with parsley flakes and garlic salt. Roll chicken in crumb mixture. Brown both sides in butter in skillet. Melt 2 tablespoons of butter in baking dish. Place chicken in dish. Dissolve chicken bouillon cubes in hot water and pour over chicken. Bake at 350° for 45 to 60 minutes. Last 10 minutes place 1 slice Mozzarella cheese on each breast. Bake until melted.
Follow mixing directions of any cake mix. Bake slowly in moderate oven at 350°.
Sift dry ingredients together. Stir in milk and shortening; mix until smooth. Fold in nuts and spread in pan. Sprinkle with 1 cup brown sugar and 4 tablespoons cocoa, mixed. Pour 1 3/4 cups hot water over the entire batter. Bake at 350° for 40 to 45 minutes. Invert squares on plates; dip sauce from pan over each.
Put strawberries and Rose wine in punch bowl. Cover with Saran Wrap for 1 hour. Stir in remaining ingredients.
Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, and next five ingredients. Spoon mixture into 15 x 10-inch baking dish or a 4-quart casserole. Top with breadcrumbs, if desired. Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes. Serves at least 10.
Preheat oven to 425°. Place sliced apples in large bowl. Sprinkle flour over apples and stir until coated. In saucepan, combine apple juice concentrate, cornstarch, cinnamon and nutmeg. Stir until smooth. Place over medium heat and stir constantly until thickened. Pour juice mixture over apples and mix. Spoon apples into pie crust. Place second crust on top, seal edges. Cut slits in top to vent. Bake 10 minutes at 425°, then lower heat to 375° and bake 35 to 40 minutes.
Mix all the beans together and put in an airtight container. Mix all the seasonings together and put in a container.
Cook pasta as directed on box. Cut cheese, pepperoni and salami into bite size pieces. Mix all ingredients together.
Drain pineapple. Reserve juice. Mix gelatine and juice in saucepan. Let stand one minute. Stir over low heat until completely dissolved (about 5 minutes). Stir in honey, pineapple, nuts, raisins and coconut. Turn into 9-inch square pan. Chill until firm. Cut into bars.
Brown meat. Add taco seasoning. Line large pan with chips. Add all other ingredients to browned meat. Mix well. Pour over chips. Top with cheese. Bake at 350° until bubbly.
Saute onions and bell pepper in butter until tender. Stir in chicken, 1 cup cheese, sour cream, hot sauce and pepper. Roll each biscuit 1/4-inch thickness and spread with about 2 tablespoons chicken mixture. Roll up biscuits, jellyroll fashion, pinching edges to seal. Place rolls in lightly greased 10 x 6 x 2-inch baking dish. Bake at 450° for 10 to 12 minutes. Combine soup and milk in saucepan; mix well and cook until thoroughly heated. Pour soup over roll-ups. Sprinkle with remaining cheese. Bake an additional 2 to 3 minutes or until cheese melts. Yield: 5 servings.
Stir dry ingredients. Combine eggs and oil and add to dry ingredients. Fold in berries and nuts. Grease 2 large loaf pans. Bake 1 hour at 325°.
Mix broccoli, onion, raisins and bacon. Blend mayonnaise, sugar and vinegar. Pour over broccoli mixture. Refrigerate 1 to 2 hours before serving.
In 13 x 9-inch buttered pan, place bread (buttered on pan side) as close together as possible. Add sausage and cheese.
Salt the chops well on both sides, then put into lightly greased baking dish. Cover chops with brown sugar. Add slices of lemon and then onion. Top with catsup; cover and bake one hour at 350°. Remove cover and finish baking 30 minutes more.
Lightly oil a 9 x 12-inch baking dish. Preheat oven to 400°. Lay the slices of sweet potatoes in the baking dish, overlapping where necessary. In a small bowl, combine milk, salt, molasses, nutmeg, ginger and lemon juice. Pour over sweet potatoes and cover baking dish with foil. Bake 1 hour or until lightly browned and all liquid is absorbed. Makes 6 servings.
Put ham in large roaster, adding 10 cups hot water. Put in cold oven. Turn heat to 500° and bake 30 minutes. Turn oven off for 1 hour. Turn on again for 30 minutes. Turn off and leave in oven overnight. Seal with heavy foil before baking.
Mix brown sugar, butter, corn syrup and salt over medium heat, stirring constantly. When it starts to boil around side of dish, boil for 5 minutes. Remove from heat; add soda. Stir well. Pour over corn. Mix well.
Cook cranberries with just enough water to cover. Cool and put through sieve. Drain pineapple and add to cranberries. Chop apple, peel orange and remove slices from skin and chop. Add to cranberries. Add sugar and mix well. Refrigerate. Can be frozen until used.