HumbleIntelligence/food-ner-1-Million huggingface dataset:
Three dozen marshmallows, one cup thick cream, 1 small can pineapple, sugar, nut and maraschino cherries. After the pineapple has been run through a food chopper, mix it into the cream which has been whipped. Clip each marshmallow into six or eight pieces, then pour the cream and pineapple over the marshmallows. Sweeten to taste. Pile in sherbet glasses and sprinkle the top of each with crushed nut meats and a maraschino cherry.
Preheat oven to 425°. Mix everything in large mixing bowl. Pour into pie shell. Bake 15 minutes; reduce oven to 350°. Bake 35 to 40 minutes or until knife inserted comes out clean.
In a large mixer bowl, measure 1 cup unbleached flour and stir in dry milk, wheat germ, salt, yeast and hot water. Add vegetable oil, honey and 2 cups whole wheat flour. Beat 3 minutes at medium-high speed with mixer. Stop mixer. Add 1 cup whole wheat flour and 1/2 to 1 cup unbleached flour, 1/2 cup at a time, first with a spoon and then by hand. Knead 5 to 8 minutes until smooth and elastic. Put dough back into mixing bowl and pat top with greased fingertips. Let rise 1 hour or until double.
Mix together all ingredients, except cheese. Pour into a buttered, 9 x 9-inch pan or casserole dish. Bake at 350° for 35 minutes. Sprinkle cheese on top and bake until the cheese melts (about 10 minutes). Serves 8 to 10. Makes a quick and easy delicious side dish.
Mix all ingredients well, roll in balls about size of walnut. Chill for 1 hour.
Combine chocolate, butter and eggs. Stir until creamy. Add flour, sugar, vanilla and pecans. Pour ingredients into pie shell. Bake at 375° for 25 minutes. Serve warm with vanilla ice cream or whipped cream.
Combine first three ingredients in food processor. Pulse just until combined. Pour into casserole dish and mix in shredded crab. Bake 20 minutes at 350°. Serve with tortilla chips while still warm.
Put chips on plate. Squirt ketchup on plate but be sure not to let the two touch. Dip chips in Chetchup and eat.
Break eggs into blender. Add sugar and bourbon. Mix well. Add other ingredients and blend. Sprinkle with nutmeg. Drink it.
Mix milk and flour. Cook over heat until thick. Cool completely, stirring occasionally. Mix remaining ingredients in bowl. Add cooked mixture. Beat 15 minutes on high until fluffy.
Mix ingredients. Divide in half. Chill dough 1 hour. Cut in shapes; place on greased cookie sheet. Bake for 6 minutes at 350°. Can be doubled.
Quarter biscuits and shake them 8 at a time in a bag with 3/4 cup sugar and the cinnamon. Put biscuits in a greased angel food or Bundt pan. Boil 1 cup sugar and oleo. Pour over biscuits. Bake at 350° for 35 to 40 minutes. Remove from pan and let cool.
Combine milk, shortening, sugar and salt; cool to lukewarm. Dissolve yeast in water and add to other liquid; stir well. Add eggs, then flour. Mix to smooth soft dough. Knead lightly on floured surface. Place in greased bowl, cover and let rise until at least double. Divide in thirds, roll each on floured surface to 9-inch circle. Brush with melted butter. Cut in 12 to 16 wedges; shape pieces. Roll and brush with butter. Arrange on greased pans. Cover and let rise until very light. Bake at 400° for 15 minutes.
Combine all ingredients in large pot. DO NOT DRAIN canned vegetables. Simmer one hour; add water if needed. Cube cheese and put in bottom of each bowl. Top with soup.
Melt chocolate and butter; add boiling water. Bring to the boiling point; add sugar, then syrup, vanilla and salt. Simmer for 5 minutes.
Cook vegetables about 5 minutes. Drain. Add cream of mushroom soup. Put in a 6 x 9-inch pan. Place the onion rings over the top and bake about 30 minutes in a 350° oven.
Cook meat about half hour. Cut it in small bits. Save juice for stock. Saute meat in large boiler with 2 tablespoons butter or oleo. Add celery and onions. Let boil about 10 minutes after you pour in the stock.
In medium saucepan, cook potatoes in 2 inches boiling water, covered, about 12 minutes until tender; drain thoroughly. Mash potatoes with electric mixer or potato masher. Mix in cheese until melted. Mix in remaining ingredients (do not overbeat). Stir gently over low heat just until heated through. Makes 4 servings.
Melt butter in heavy saucepan. Add marshmallows and, stirring frequently, cook over low heat until completely melted. Remove from heat and add cereal. Mix until well coated. Quickly stir in chips.
Preheat oven to 400°. Cook broccoli according to package directions. Meanwhile in a 10-inch skillet over medium heat, cook sausage until brown. Spoon off fat. In a large bowl, combine cooked sausage, cooked broccoli, croutons and cheese. Arrange mixture evenly in a greased 12 x 8-inch baking dish. In the same bowl, stir soup until smooth. Beat in eggs and milk. Pour over sausage mixture, covering all ingredients. Bake 30 minutes or until set in center. Let stand for 10 minutes before serving. Cut into squares to serve. Serves 9.
Place the cabbage leaves in a microwave-safe dish. Add water and microwave, covered, on High for 3 minutes. Rotate the dish and cook for an additional 3 minutes. Drain and set aside.
Put crescent roll dough on a cookie sheet, pressing seams together. Bake as directed. Cool.
Drain cherries, reserving juice (1 cup). Mix cherries and 1/2 cup sugar and set aside. Combine 3/4 cup sugar, cornstarch, cinnamon and salt in a medium saucepan. Stir until all lumps are dissolved; gradually add cherry juice. Cook over low heat, stirring constantly, until smooth and thick. Remove from heat and stir in cherries. Add margarine and almond flavoring. Pour into pie crust. Cover with top crust. You can butter top crust to make it brown better. Cut slits in top crust. Bake at 400° for 30 to 45 minutes or until golden brown.
Place broccoli in 1 1/2-quart baking dish. Place in 350° oven for 7 minutes to partially thaw. Stir in rice, chicken, soup, milk and half of cheese along with the onion. Sprinkle with remaining cheese. Cover and bake 45 minutes. Uncover and continue to bake until browned.
Cream together sugar, butter and egg. Mix other ingredients in order given. Pour into a greased bread pan. Let set 20 minutes. Bake at 350° for 45 minutes.
Mix all together and pour into greased baking dish. Bake at 300° for 1 1/2 hours. Do not cover.
Soften cream cheese and use mixer; gradually blend in 1/4 cup milk. Add remaining milk and pineapple; beat 1 minute. Chill; just before serving, spoon into ice cream cones.
Beat eggs and add sugar. Beat until light and foamy. Add flour sifted with baking powder and salt. Place butter and milk in saucepan and bring to boil. Pour immediately over batter. Add flavoring and mix well. Grease and flour pan(s). Bake at 350° for 25 to 30 minutes in 9 x 13-inch pan, 20 to 25 minutes in 9-inch layer pans for 3 layers or 10 to 15 minutes in 9-inch layer pans for 6 layers. Cool layers and then frost with favorite icing.
Mix cake mix, pudding, eggs, buttermilk and oil together; beat 2 minutes. In Bundt cake pan (greased and floured), sprinkle pecans and chocolate chips in bottom of pan (reserve some of the chocolate chips for top of cake). Pour cake mix into pan. Add rest of chocolate chips on top of cake mix. Bake at 300° for 1 1/2 hours.
Melt the butter in the saucepan and saute onion over low heat for 5 minutes. Add the mushrooms. Cover and let steam for another 5 minutes. Stir in the flour and add the beef broth and sherry, stirring constantly. Season with salt and pepper. Simmer for 5 more minutes. Remove from the heat and stir in the sour cream and parsley. Serve with chicken.
Cream 1 1/2 cups sugar and shortening. Add egg and beat. Mix in next 5 ingredients. Add rhubarb to batter; mix well. Combine remaining 1/4 cup sugar with cinnamon for topping on batter in a 9 x 13-inch pan. Bake at 350° for 35 minutes, until golden brown. Bake longer if using frozen rhubarb.
Mix the gelatin in a bowl with 2 to 3 cups of boiling water until dissolved. Pour into a lightly greased pizza pan with edges. Place in the refrigerator and chill until firm. Spread with the whipped cream and garnish with fruit.
Cook broccoli. Drain. Saute chopped onion and celery in butter until onion looks clear. Mix well with other ingredients. Pour into buttered 3 quart baking dish. Bake at 375° for 10-15 minutes.
Grind cranberries, sugar, apple (including peel) and orange (including peel) all together in grinder. Refrigerate.
Heat oven to 350°. Cook bacon to crisp. Drain. Crumble bacon. In 2-quart casserole dish, combine bacon, pork and beans, onion, ketchup, molasses, brown sugar, mustard and Worcestershire sauce. Bake, uncovered, 45 to 50 minutes or until thickened and bubbly. Serves 8.
Preheat the oven to 375°. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Serves 6.
Cook pudding with milk until it boils. Add to cake mix along with oil and mix well. Pour into slightly greased 9 X 13 pan. sprinkle chips and nuts over top and bake at 350 degrees for 35-40 minutes until done. Quick & Easy!
Mix ingredients in bowl. Roll into 3/4-inch balls and place on ungreased cookie sheet. Bake at 350° until done (about 45 minutes).
Blend the first 5 ingredients and beat 4 minutes at medium speed. Stir in coconut and walnuts. Pour in 3 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes before removing.
Snap green beans small in size. Wash green beans thoroughly. Wash jars in hot, soapy water, rinsing very well. Fill jars with green beans, packing tightly. Add 1 teaspoon plain salt. Cover with hot water. Use a rubber spatula to get out air bubbles. Place flats and lids on jars but don't screw on too tightly. Place jars in canner and process for 15 minutes on 15 pounds.
Mix well. Turn biscuits onto a well floured surface. Knead until dough is no longer sticky. Roll out and cut. Place in baking pan. Bake at 400° until golden brown.
Mix all except butter, croutons and almonds. Place in a casserole. Melt butter; add croutons and almonds. Toss. Put over casserole. Bake, uncovered, at 350° for 35 minutes.
Mix all ingredients and beat until smooth. Bake in a 350 degree oven about one hour in an angel cake tube pan.
Mix together in order given. Roll in balls. Dip in water and then sugar. Bake on greased cookie sheet at 350° for 10 to 12 minutes.
Place each ingredients in 11 x 13-inch pan in order given. Bake at 350° for 20 to 25 minutes. Cool. Serve.
Steam broccoli until just tender; season and add all remaining ingredients. Serves 10 to 12.
Mix first 3 ingredients well. Pat into oblong pan and bake at 350° for 15 minutes. Cool. Mix next 3 ingredients and spread over bottom layer. Spread pudding mix over cream cheese mixture. Spread remaining Cool Whip on top. Sprinkle finely chopped pecans on top. You can use pie filling instead of pudding and last add Cool Whip.
Rinse chicken, then cut into bite size pieces. Heat all ingredients, except leeks, in a Dutch oven or large kettle to boiling point. Skim off any scum. Cover and simmer for 30 minutes. Add leeks and cook 15 or more minutes, until barley is tender. Remove bay leaf. Add water if soup becomes thicker than desired. Serves 6.
Combine first nine ingredients in large pot. Bring to a boil. Cover and reduce heat, simmer 15 - 20 minutes. Gradually stir 1/4 c. milk into flour to make a smooth paste. Stir paste into soup and add remaining milk and cheese. Cook over medium heat until thickened.
Saute onion in butter. Stir in flour. Cook over low heat, stirring until foamy. Remove from heat; add mashed pumpkin, chicken broth, curry powder, salt, ginger, nutmeg and pepper. Return to heat. Cook mixture, stirring with a fork until thick and smooth. Combine egg yolks, lightly beating with sweet cream. Add this mixture to hot mixture. Bring soup to boiling point but do not boil. Sprinkle soup with chopped parsley and serve.
Boil water and mix with jello. Cool slightly. Mix pie filling, blueberries and pecans; fold into jello. Refrigerate for about 3 hours.
Combine ingredients; beat until smooth. Spoon into greased shallow 2-quart casserole. Sprinkle topping over it. Bake at 350° for 30 minutes.
Mix and roll in small balls. Freeze. Cook, frozen, at 325° for 20 minutes.
Cook broccoli for 20 minutes. Drain. Stir together the soup, mayonnaise, onions and cheese. Add to the broccoli. Place in casserole dish and sprinkle with bread crumbs on top. A few pats of margarine may be put on top of the crumbs. Bake 20 to 30 minutes in 350° oven.
Drain brine off of pickles. Add the sugar, celery seed and mustard seed. Put this over pickles. Add the alum to make crisp. Let stand overnight and will make own juice. Makes delicious sweet pickles.
Stir up all ingredients and drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes.
In a large bowl, put together beets and garlic. Add enough mayonnaise to just coat beets and garlic. Season with salt and pepper. Add almonds and toss until well mixed. Chill before serving. Serves 6 to 8.
Mix jello. Let cool until it is partially jelled. Add grated cream cheese. Mix in pineapple and Cool Whip. Mix with a mixer. Chill until set.
Mix together. Bake at 350° for 60 to 70 minutes. Sprinkle a little nutmeg and cinnamon on top.
Cream butter and 1 cup of the sugar. Add milk, eggs, lemon extract and lemon rind. Add combined dry ingredients; pour into greased loaf pan. Bake at 350° for 1 hour. Cool 5 minutes.
In double boiler, cook sugar, boiling water and salt until thick. Add lemon juice, cornstarch, butter and yolks. Pour into baked pie crust.
Prepare salad in large bowl. Add ingredients, one at a time as given, each in a separate layer. Do not toss. Cover and refrigerate for 8 hours or overnight. Will keep one or two days.
Cook meat until done. Let set overnight in refrigerator. Next morning, remove all the grease and tear apart. Mix together remaining ingredients. Add meat and cook in sauce until done.
Butter bread on one side. Place 6 slices buttered side down on a greased 9 x 13-inch cake pan. Sprinkle ham and cheese on top. Put top layer of 6 slices bread buttered side up. Pour over top the beaten eggs, milk and mustard all beaten together. Refrigerate overnight. Bake at 325°, covered, for 30 minutes. Uncover and bake 45 minutes longer.
Boil potatoes; cool and dice. Mix onion, mayonnaise and cheeses. Put potatoes in 9 x 13-inch pan; top with cheese mixture. Sprinkle olives and bacon on top. Bake at 350° for 30 minutes.
Heat iron skillet and melt butter. Put Ranch dressing in a bowl and dip chicken. Place chicken in medium hot skillet and brown both sides. Super with wild rice.
Lightly brown ground beef in a small amount of oil; drain off excess fat. Combine all ingredients in a large pot. Simmer, covered, for 1 hour or more.
Cut carrots and slightly cook (crisp) in salted water; drain. Mix carrots and all other ingredients together. Marinate at least 24 hours.
Combine all ingredients together in a roaster. Lay chicken pieces on top of the mixture. No seasoning needed. Bake at 350° for 1 1/2 hours. Don't open roaster while baking.
Mix together extract, sugar and potatoes. Place orange slices in bottom of baking dish. Spread potatoes over slices. Pour a box of yellow cake mix over potatoes. Melt margarine or oleo. Drizzle all over cake mix, then put pecan halves over mix and bake at 350° for 25 or 30 minutes or until cake is done.
Pour off 1/2 the liquid from the beets. Add Sweet 'N Low, a little black pepper and cover with vinegar.
Toast sesame seed in large skillet, stirring about 5 minutes until light brown. Add salt; stir 5 minutes longer. Cool. Place seed and remaining items in blender for about 1 minute, until pulverized. Use for salads, dressings, cottage cheese, cooked vegetables and meats.
Cream the shortening and 1 1/2 cups of sugar. Add eggs. Sift flour, cream of tartar, soda and salt. Mix and shape into 1-inch balls. Roll in mixture of 2 tablespoons of sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake in 400° oven for 8 to 10 minutes.
Mix together first 3 ingredients. Add next 4 ingredients. Mix together. Place in a grocery bag with powdered sugar and shake vigorously. Delicious!
Mix eggs and oil. Add sugars. Stir in zucchini. In another bowl, mix flour, salt, soda, cinnamon and pecans. Add to first mixture. Put into greased and floured bread pans. Bake at 350° for 1 hour.
Peel and quarter apples into 20 pieces. Roll each biscuit out and cut in half. Wrap each piece of apple with dough and lay in baking dish that has been greased. Bring other ingredients to a boil and pour over the apples. Bake at 350° for 30 minutes.
Cream margarine, sugar and egg yolks. Add syrup, vanilla and pecans; stir well. Fold in egg whites. Pour mixtures into unbaked pastry shell and bake slowly at 325° for 1 hour, until custard like in consistency.
Remove skin from sausage links and brown in oil. Chop Mozzarella and Muenster cheeses into 1/4-inch chunks. Beat eggs and add cheeses and sausage. Line 9 x 13-inch pan (glass if you have it) with 1/2 of crescent rolls over bottom and up the sides like a pie. Pour mixture on top. Cover with rest of the rolls. Brush a beaten egg over the top. Bake at 350° for 35 to 40 minutes. Don't separate the rolls, just sort of pat them in and on the casserole.
Beat eggs. Add sugar and beat. Add cooled butter and beat. Add yeast dissolved in 1 cup warm water. Add flavoring and orange peel. Add flour, one cup at a time. Knead. Cover and let rise until double in size. Bake at 325° on third shelf until golden in color, about 25 minutes.
Boil chicken breasts until fully cooked. Shred into small pieces into a 2-quart casserole. Thoroughly mix soup and sour cream. Combine with shredded chicken in casserole. Finely crush all of the crackers and sprinkle over sour cream chicken mixture. Melt stick of butter and drizzle over casserole. Generously cover casserole with poppy seed. Bake at 350° for 20 to 30 minutes until hot and bubbly.
Saute onion and carrots in oil. Add bouillon and water. Cook until cubes are dissolved, about 15 minutes. Add raw noodles. Add chopped broccoli. Add salt. Bring to slow boil. Add garlic. Before serving, add milk and Velveeta. Cook until cheese melts.
Place seasoned roast in roasting pan. Add water and bouillon cubes. Cover and cook at 200° to 250°, 10 to 12 hours.
Heat applesauce, shortening, soda, salt, spices and sugar. Put flour on raisins and dates; stir. Stir applesauce mixture and fruit into floured mixture. Pour into prepared baking pan. Bake at 300° for 1 1/4 hours.
Mix first 5 ingredients together and add flour and 1 1/2 cups finely chopped pecans. Drop by teaspoon on a cookie sheet and bake at 325° for 25 minutes. Roll in powdered sugar while still warm; these are very rich and have to be handled carefully.
Grease and flour a 10 x 4-inch angel cake tube pan. Preheat oven to slow 325°.
Mix water and sugar and boil until sugar has all dissolved. Pour solution into very large Pyrex dish. Mix cake, add nuts, and pour into dish on top of sugar solution. Bake about 35 minutes. Serve with whipped cream.
In a flat Pyrex dish put a layer of broccoli and then a layer of turkey. Prepare sauce by mixing remaining ingredients. Pour sauce over broccoli and turkey. Top with bread crumbs and margarine. Bake at 350° for 25 to 30 minutes. This can be made ahead of time and heated.
Mix first 3 ingredients together and pour into greased and floured 9 x 13-inch pan. Mix next 3 ingredients together and pour on top of cake layer. Sprinkle nuts on top of all. Bake at 375° for 40 to 45 minutes. When cool, dust with confectioners sugar.
Prepare cookie mix according to directions. Roll a tablespoon of cookie dough around 1 Rolo candy. Roll in nuts or powdered sugar. Place on cookie sheet and bake at 350° for 8 to 10 minutes. Do not overbake! Makes about 2 dozen.
Melt Jell-O in 2 cups water (hot). Add cranberry sauce; mash up with hands. Put 1/2 in a 6 x 8-inch glass baking dish. Let jell in refrigerator. When completely jelled, spread sour cream over the jelled cranberry mixture. Add the remainder of the unjelled. Cover and refrigerate.
Fill cup with hot, strong coffee and brown sugar and stir well. Add whiskey. Balance spoon on top of this and add 1/2 inch of cream by pouring on spoon. Enjoy!
Mix Kool-Aid, sugar, pineapple and enough water to make 1 gallon. Chill. Mix punch with ginger ale before serving.
Cream shortening and sugar; add eggs, one at a time. Sift flour, soda and salt; add to creamed mixture. Add water. Add pumpkin; mix well. Add remaining ingredients; mix well. Makes 3 loaves. Bake at 350° for 30 to 45 minutes.
Mix sugar and flour together. Add to well beaten eggs and pineapple. Add marshmallows. Cut 7 to 8 slices bread into small cubes. Melt 1/4 pound butter or margarine in large frying pan and add bread. Stir until saturated, then put bread mixture on top of pineapple mixture. Bake at 350° for 1/2 to 3/4 hour until bread is toasted. Good with ham, turkey or chicken.
Mix jello and boiling water; let set in refrigerator until it starts to congeal. Beat cream cheese until fluffy. Add pecans. Mix in pineapple and Cool Whip. Spread evenly in container; refrigerate until ready to serve.
Drain potatoes; mash slightly. Cream with sugar, butter and spices. When smooth, add eggs and milk. (Mix will be soupy.) Pour in prepared pie shell. Bake at 350° for 50 minutes or until knife inserted in middle comes out clean. Serve hot or at room temperature with Cool Whip, if desired.
Beat egg yolks until thick. Add water and continue beating. Gradually add sugar and both extracts. Sift salt and flour. Fold 1/4 of flour mixture over the eggs. Use 10 strokes to fold in rest of flour by "fourths." Beat egg whites to foamy stage. Add cream of tartar, then sugar gradually. Beat until peaks form and bend over! Fold yolk and white mixtures until completely blended. Do this quickly to avoid excessive air loss and damage to texture.
Heat corn syrup and sugar until melted. Add remaining ingredients except Hershey bars; mix together. Spread in a 9 x 13-inch pan. Put Hershey bars on top. Put in oven until melted. Spread evenly over top of mixture.
Mix all ingredients together and bake in an unbaked pie crust until golden brown (about 30 to 40 minutes) at 350°. (Top crust is excellent with this pie; sprinkle with sugar and milk.)
Prepare rotolini per package instructions. Rinse in cold water and set aside. Combine tomatoes, cucumbers, onion, peas and salad dressing in large Tupperware bowl. Add one-half bottle of dry salad seasoning and mix well. Stir in black olives. Refrigerate overnight and stir well prior to serving. Extra dressing may be added if needed.
Thaw frozen ingredients; mix and freeze. Set out of freezer 30 minutes before serving. Pour ginger ale over punch and serve.
Mix all ingredients except the peach filling and bring to a full boil. Add the filling and place into a glass jar to store in cooler.
In Microwave: Heat olive oil in a heavy soup pot that is heat resistant. Add onion, carrots and garlic. Saute, covered, over low heat until vegetables are tender and lightly colored, about 10 minutes; stir occasionally. Uncover and add chicken broth. Increase heat to boiling. Reduce, cover and simmer in microwave for about 15 minutes. Add rice, bell peppers and seasonings to taste. Simmer, partially uncovered, for about 20 minutes, or until rice is tender. Serves 4.
Saute chicken, mushroom (stems and pieces) and garlic in oil. Add remaining ingredients. Add rice last. Simmer and serve.
Sift together flour, soda, sugar, cocoa and salt. Blend together water and mayonnaise. Mix liquid into dry ingredients gradually, beating until smooth. Bake in 9 x 13-inch pan for 35 to 40 minutes at 350°.
Combine in blender and blend (ice cream should be firm, but not rock solid). One ounce liquor for 1 serving. You can make about 4 servings in 1 blender. Top with nutmeg after mixture has been poured in glasses. Nice for Christmas Eve, or holidays.