HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients; heat and stir until it cannot be stirred any longer. Cool and knead until you reach the consistency of play dough. Store in covered container or plastic bag.
Brown ground beef in large heavy roaster. Drain. Add and cook until tender the onions and celery. Stir in and simmer for 20 minutes the tomato soup, tomato paste and barbecue sauce.
Beat together first 4 ingredients until fluffy. Add the flour, salt and baking powder. Mix well, then stir in coconut. Drop by rounded teaspoonfuls onto cookie sheet. Press flat with bottom of greased glass dipped in sugar. Bake 10 to 12 minutes at 350°.
Place all ingredients in food processor and blend until smooth. Great on toasted baguettes or bagels.
On shallow plate, combine flour, salt, pepper and paprika. Coat chicken breasts on both sides with flour mixture. In large nonstick skillet over medium-high heat, melt margarine. Add chicken; cook 2 to 3 minutes on each side or until browned, turning once. Reduce heat to medium-low. Cook 10 minutes longer or until chicken is cooked through. Remove chicken from skillet and set aside. To drippings in skillet, add corn; stir well to incorporate pan drippings. Season with salt, pepper and paprika to taste. Serve chicken with corn sauce on side.
Wash beans and soak overnight. Add salt. Stir and drain, reserving the liquid. Preheat oven to 300°. Cut off a third of the salt pork and place on the bottom of a bean pot. Add the beans to the pot. Blend the mustard, brown sugar and molasses with the reserved bean liquid and pour over the beans. Cut several gashes in the remaining pieces of salt pork and place on top of beans. Place one small to medium onion (whole) into the beans. Cover and bake about 16 hours, adding water as needed. Uncover for final hour of cooking. Taste and correct seasoning.
Drain fruit. Save pineapple and cherry juice and add enough pear juice to make 1 cup. Cook juice with pudding (omit milk). Cool mixture and add to fruit. (Add bananas just before serving.)
Set cabbage aside for 2 hours. Squeeze real dry. Mix together cabbage, peppers, celery and salt. In saucepan, mix sugar, vinegar, water, mustard seed and celery seed. Boil 5 minutes. Pour over cabbage mixture and freeze.
Bring ham hock and water to a boil. Reduce heat. Cover and simmer 1 hour. Remove ham hock and cut meat from bone. Stir ham and remaining ingredients, except tomatoes, into water. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes, or until rice and peas are tender, stirring occasionally. Add tomatoes and cook until hot.
Combine all ingredients except chocolate chips in a large bowl. Blend until mixed, then beat until smooth and creamy. Stir in chocolate chips. Drop onto ungreased cookie sheet about 1 1/2 to 2-inches apart. Bake at 375° for about 7 minutes or until light golden brown. Do not overbake.
Put shrimp in hot fat and turn until pink. Remove and brown diced celery, pepper and onion. Put shrimp back in. Add tomatoes, tomato paste, salt and pepper. Simmer 30 minutes or until ready to serve, stirring occasionally. Serve over rice.
Brown the onions in the butter or oleo. Add the chicken broth. Let simmer 20 minutes. Combine the egg yolks with the cream or milk. Pour hot liquid slowly into eggs and cream mixture. Stir continually. Salt to taste and serve hot.
Sift dry ingredients. Cream sugar and Crisco. Add dry ingredients alternately with milk; beat 2 minutes. Add eggs and vanilla; beat 3 more minutes. Pour into greased and floured pans. Makes 18 cupcakes or 2 (9-inch) layers. Bake at 350° until springs back when touched.
Put melted butter in shallow pan. Sprinkle cracker crumbs over butter. Add coconut and chocolate chips. Pour milk over chips. Sprinkle pecans over top. Bake at 350° until light brown, about 20 minutes. Let cool. Cut into squares.
Mix together with mixer. Pour into a greased 9 x 13-inch pan. Bake for 45 minutes at 350°. Frost with cream cheese frosting while cake is warm.
Cut celery into sections. Fill sections with peanut butter. Hook 2 sections together with toothpicks to make an outrigger. Slice carrots and attach carrot wheels to the sides of celery with toothpicks to make a race car.
Mix all ingredients. Keep in tightly sealed container. Use 2 tablespoons mix in 1 cup hot water.
Mix all ingredients except ham and cheese in blender for 1 minute. Place in a well-greased pie plate. Add ham and cheese to mixture. Bake at 350° for 45 minutes. Let cool for 5 minutes before serving.
Work the cheese and flour together until crumbly with your hands. Add butter and mix well with a fork. If the dough seems dry, work it again.
Place sugar and cinnamon in a bowl with a tight fitting lid; shake. (Children love that step.) Now, if the child is a dipper, dip the apple into the sugar and cinnamon and eat. If he is not a dipper, put apples in a bowl with lid. Pour sugar and cinnamon over apples; put on lid. Let the child roll the bowl back and forth until apples are coated.
Mix sugar and cinnamon; add to milk and water. Boil, stirring constantly, until soft ball forms in water. Remove from heat. Add vanilla and nuts. Pour on wax paper. Break apart when cold. May be frozen for future use.
Boil together all ingredients except popcorn. Pour mixture over popcorn that has been placed in a double brown paper bag. Put in microwave for 1 minute; take out and shake bag. Then put in microwave again for 15 seconds. Take out and shake again. Do this 3 times. Empty contents into large container. As popcorn cools, break up the mixture.
Combine cornmeal, flour, salt, sugar and baking powder together. Make hole in center of mixture. Gradually add boiling water, stirring constantly, until mixture is barely wet. Mix well. Use generous amounts of cooking oil in frying pan; place on burner at medium heat. Let oil get hot. Make pancakes of mixture and brown on both sides.
Heat oven to 375°. Mix sugars, shortening, egg and vanilla. Stir in remaining ingredients. Dough will be stiff. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake until set, but not hard, 9 to 11 minutes. Cool about 3 minutes. Remove from cookie sheet. Makes 3 dozen.
Melt chocolates. Add chopped nuts, Rice Krispies, and marshmallows. Spread on a pizza pan or dish. Sprinkle with nuts, cherries, and coconut. Melt 2 oz. white chocolate, and drizzle on top.
Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 5 minutes. Add sugar snap peas; cook, covered, 3 to 5 minutes or until vegetables are tender-crisp. Drain and set aside. Add whipping cream to sauce and cook over medium heat, stirring constantly, 3 minutes. Stir in vegetables, 1/2 teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield: 4 servings.
Grease a 2-quart baking dish. Cut bread into 1 1/2-inch squares. Arrange layers of bread, ham, mushrooms and cheese in dish, ending with cheese. Beat eggs until frothy. Add milk and beat. Add pepper, paprika and mustard; beat together. Pour over ham and cheese. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Bring sugar and Karo to a good boil (no longer). Beat in the peanut butter until smooth. Add the Special K and stir well. Drop by spoonfuls onto cookie sheet. Allow to cool in pan. Makes 3 dozen.
Cut and layer vegetables in a bowl. Bring to a boil soup, sugar, vinegar, salt, oil, mustard and Worcestershire sauce in a saucepan. Cool mixture and pour over vegetables. Refrigerate. Serve cold.
Use an 8-inch square Pyrex or glass oblong dish. Combine both cheeses. Lay them in the bottom of the ungreased glass dish. Sprinkle chilies on top of cheese. Combine next 3 ingredients together. Pour this over the chilies and cheese. Bake at 350° for 50 minutes. Serve with tortilla chips.
In a serving bowl toss mushrooms with lemon juice until slices are lightly moistened. Then add the scallion greens, oil and salt. Toss again. Chill salad before serving. Serves 4.
Bring eggs to boiling for 10 minutes. Prepare egg yolks. Add remaining ingredients. Fill eggs and sprinkle with paprika. May add bacon bits to your mixture.
Beat eggs. Beat in milk until blended. Combine flour and salt. Work butter into flour. Gradually add flour mixture into egg mixture until well blended. Fill well-greased custard cups 1/2 full with mixture. Place on baking sheet in a 400° oven for 50 to 55 minutes.
Heat oven to 325°. Spread margarine 1 side of each slice of bread. Cut each slice diagonally into 4 triangles. Arrange 16 triangles with margarine sides against sides and bottom of ungreased square baking dish, 8 x 8 x 2-inches. Mix cheeses, onion, garlic, mustard and salt; spread over bread. Arrange remaining ingredients; pour over bread. Bake uncovered until knife comes out clean when inserted in center, about 1 hour. Let stand about 10 minutes before serving. Makes 6 servings.
Cut grapefruit in half and, using a grapefruit knife, remove pulp and cut in sections. Reserve 4 grapefruit shells. Cut away top and bottom from oranges and lime, then remove all skin and pith. Cut in sections, reserving any juices. In a large bowl, mix grapefruit, orange and lime sections. Arrange fruit in grapefruit shells and sprinkle 1 teaspoon of sherry over each. Sprinkle with brown sugar and top with 1 teaspoon butter. Broil until brown sugar melts. Top with reserved fruit juices and serve immediately garnished with sprigs of lemon balm. Makes 4 servings.
Mix hot water and flour. Roll thin and cut. Let stand 2 hours before cooking. Let broth be boiling while putting dumplings in. Cook on low heat until done.
Beat butter or margarine until fluffy. Gradually add sugar and eggs, one at a time, beating hard after each one. Add vanilla. Sift flour, baking soda and salt together. Add alternately with sour cream. Add bananas and nuts. Mix just until blended. Pour into greased or floured pan, 13 x 9 x 2-inch. Bake at 350° for 30 minutes.
Mix cake mix, eggs, pineapple and orange juice together. Bake in 2 layers at 350° in oven for 25 to 30 minutes or until done.
Mix by hand and roll into ball, then roll in pecans. Chill. Serve with crackers.
Boil potatoes in their skins. Peel and slice. Fry bacon until crisp. Remove and brown onions in bacon fat. Add vinegar, salt, pepper and sour cream. Add potatoes and bacon. Serve hot. Garnish with lettuce.
Combine eggs, sugar, applesauce and milk. Stir in butter, vanilla, cinnamon and drained raisins. Tear bread or buns into one-inch pieces, stir until bread is coated. If bread is hard, heat milk and let stand until it gets soft. Bake at 350° for 1 hour in a 13 x 9 x 2-inch pan.
Mix together cake mix, 2 eggs and 1 stick oleo until smooth. Spoon into greased and floured 9 x 13-inch cake pan. Set aside. Mix powdered sugar, 2 eggs and cream cheese. Pour over cake mixture. Bake at 350° for 35 minutes or until crust forms on top.
When cake is done, but still warm, make holes with fork on top and pour on glaze. Cool before cutting. Yummy and stays moist!
Slice strawberries and set aside. In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook for 2 minutes or until thick. Remove from heat and stir in jello and Splenda until dissolved. Stir in sliced strawberries. Pour into crust. Cover and refrigerate for 2 hours. Garnish each serving with whipped topping and half a strawberry.
Mix together cream cheese, dressing mix and onions. Spread mixture on tortillas and sprinkle with red pepper, celery and olives. Roll each tortilla and wrap tightly in foil. Chill for 2 hours. Cut off ends and slice rolls into pinwheels. Yield: approximately 36.
Cream sugar and butter. Stir in eggs, one at a time. Beat well. Add dry ingredients with cream. Mix well. Chill. Form into large balls. Drop in pan with granulated sugar; coat well. Shape with bottom of cup or glass. Be sure and keep dough chilled. This is the secret, not to roll the dough. Bake in a 350° oven for 12 to 15 minutes. Yields 6 dozen.
Mix all ingredients together. Add Italian dressing. Store in covered container until ready to use. Serve with tortilla chips.
Combine all ingredients, except for cheese and chips. Toss lightly. Pile lightly into individual bakers or casserole dish. Sprinkle with grated cheese and potato chips. Bake at 350° for 10 minutes. Serves 5 or 6.
Preheat oven to 350° (moderate). Turn noodles into well-greased 8 x 8 x 2 1/2-inch baking dish. Combine tomatoes and juice, onion powder, salt, oregano, water and wine. Pour over noodles. Sprinkle with cheese. Bake 45 minutes. Yields 4 servings.
Put the rice into a 2 pint heatproof baking dish and pour in the milk. Add the sugar and vanilla and stir. Sprinkle nutmeg on the top, bake for 2 hours at 325°f. 160°c. gas mark 2.
Combine sweet potatoes and butter, mixing until blended. Combine sugar, flour and spices; add to mixture. Blend in eggs and milk. Pour into crusts. Bake at 425° for 10 minutes. Reduce temperature to 350°. Continue baking 50 to 60 minutes or until knife inserted in center comes out clean.
Mix all ingredients together, except nutmeg and 1 tablespoon sugar, adding eggs one at a time. Pour mixture into pastry shells and bake at 300° for 1 hour and 40 minutes. Remove pies from oven and sprinkle with the mixture of nutmeg and sugar.
Save some crushed cookies for top layer. Mix rest of crushed cookies with margarine and put on bottom of a 13 x 9 x 2-inch pan.
Cook squash in salt water, drain. Combine all other ingredients, add cooked squash to this mixture. Place in greased 1 1/2-quart casserole dish. Top with cracker or bread crumbs, if you wish. Bake at 350° for 30 to 40 minutes.
Cook sweet potatoes in boiling water to cover 30 minutes or until tender; drain. Beat potatoes and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each pie crust. Bake at 350° on lower oven rack for 45 - 50 minutes or until set. Garnish with whipped cream and grated nutmeg. Yield: 2 (9 inch) pies.
Dissolve gelatin in boiling water. Drain blueberries and pineapple; measure the liquid. Add enough water to make 1 cup and add liquid to gelatin mixture. Stir in blueberries and pineapple. Pour into a flat pan until congealed. Blend softened cream cheese, sugar, sour cream and vanilla; spread over congealed salad. Sprinkle with pecans.
Combine first 12 ingredients in medium bowl; mix well. Shape into 6 patties. Cover and chill 1 hour. Spray Mazola on a large nonstick skillet. Place over medium heat until hot. Add patties; cook on each side 4 or 5 minutes or until golden brown. Yield 6 servings (150 calories and 2.0 fat. This includes 2 tablespoons sauce per crab cake.)
Drain oil from 2 cans of tuna. Mix the third can with cream cheese, onions and pecans; mix real well. Shape into a roll. Place parsley on foil and roll the tuna roll in parsley. Wrap in same foil. Refrigerate several hours or overnight. Serve with toasted wheat or sesame seed crackers.
In medium bowl, mix first 6 ingredients. In large bowl with wire whisk or fork, mix banana, yogurt, egg and vanilla well. Stir in flour mixture just until moistened. Spoon batter into greased muffin pan cups. Bake muffins in preheated 350° oven about 30 minutes until tops are golden and toothpick inserted in center comes out clean. Remove from pan to wire rack. Makes 12 muffins.
Put 1 1/2 cups flour in mixing bowl. Add yeast and salt. Combine milk, water, oil and sugar in saucepan. Heat until warm. Add flour mixture; beat until smooth. Add eggs. Beat until smooth. Beat on low and add 1 cup flour; mix until smooth. Stir in last cup of flour to make soft dough. Spoon into 2 greased 1 pound coffee cans. Cover with lid. Let stand in warm place. When dough has risen almost to top of can, remove lid and bake in a 375° oven for 30 to 40 minutes or until golden brown. Let cool for 10 minutes in can, then remove.
Cook pasta in large kettle in salted water 6 to 12 minutes until al dente. Drain well and keep warm. Heat oil in 10-inch skillet over low heat. Add garlic to skillet and cook gently until light gold, 2 to 3 minutes. Do not brown garlic. Remove pan from heat; stir in parsley, salt and pepper. Add hot pasta to skillet and toss to coat evenly. Serve immediately with Parmesan cheese. Makes 3 servings.
Place onions, potatoes and celery in large pot. Drain clams and pour clam juice over vegetables. Add enough water to just barely cover vegetables. Simmer 30 minutes.
Combine flour, sugar, milk, Crisco and salt. Mix for 2 minutes. Add baking powder, 1/2 cup milk, eggs and vanilla. Mix for 2 minutes. Pour into 2 deep 9-inch pans. Bake in moderate oven at 375° for 30 to 35 minutes.
Mix dressing as directed. Divide into 8 parts. Wrap each part with one steak. Place in glass baking dish. Drain mushrooms. Pour over steak rolls. Pour gravy over rolls. Cover and bake at 375° for 1 1/2 hours.
Saute beef, salt, pepper and garlic in oil until brown. Add onions; cook for a few minutes. Remove from heat. Add other ingredients. Place in baking dish and bake at 325° for 45 minutes.
Boil lasagna noodles in water according to directions on the box and drain. Cook ground beef, sausage and onion in a large skillet over medium heat until done and drain. In a large pan, combine Ragu spaghetti sauce, mushrooms, garlic powder, oregano, basil, whole tomatoes, ground beef and sausage. Heat over low heat.
Mix all together. Sauce enough to soak 5 pounds of short ribs or 5 pounds chicken thighs or 6 pounds teriyaki sliced beef or pork. Let soak overnight or up to 24 hours before cooking. More water may be added to taste for saltiness.
Mix oleo and flour to form a pie crust. Press into a 9x13-inch pan. Bake 15 minutes at 350°.
Mix first 6 ingredients in saucepan and bring to a boil. Mix cornstarch with 4 teaspoons water. Stir cornstarch mixture into saucepan, stirring until sauce is clear and smooth.
Sift the first 6 ingredients into a bowl. Add the remaining ingredients; mix lightly. Pour into a greased iron skillet or 8 x 8-inch square pan. Bake for 30 minutes in the oven at 450°.
Heat oven to 350°. Melt butter; stir in sugar and vanilla. Add eggs one at a time. Add cocoa, flour, baking powder and salt. Bake 30 to 35 minutes or until brownies pull away from the sides of pan.
Grease a 9-inch pie pan. Combine the flour, baking powder, salt, egg, milk, softened butter and pudding mix in a large bowl. Beat 2 minutes. Pour into pan. Place the peaches over the batter. Combine the cream cheese, 1/2 cup sugar and reserved juice. Beat 2 minutes. Spoon to 1-inch of edge of batter. Combine the cinnamon and sugar. Sprinkle over the cream cheese. Bake at 350° for 30 to 35 minutes. Store in refrigerator.
Grate cucumber; drain well. Add nuts and enough mayonnaise to moisten well and blend.
Combine milk, sugar and salt in sauce pan over medium heat. Bring to boil and cook for 4 to 5 minutes, stirring constantly. Start timing when it bubbles around edges of pan. Remove from heat, add marshmallows, chocolate and vanilla. Stir vigorously for 1 minute or until marshmallows are completely melted and blended. Pour into 8 inch square buttered pan. Garnish with nuts if desired. Cool, cut into squares.
Heat oven to 375°; melt butter and stir in sugar and mustard. Heat to boiling; stir occasionally. Remove from heat; stir fruit into baking dish and sprinkle with nutmeg. Bake 29 minutes.
Saute cucumbers and onions in butter until soft, but not mushy. Sprinkle in flour and stir. Add chicken stock; stir. Cover and simmer 10 minutes. Place in blender and blend until creamy. Refrigerate until ready to serve (allow at least 3 hours to chill). Before serving, gently stir in yogurt.
Drain liquid from potatoes and mash them together with butter. Add rest of ingredients. Place mixture in 3-quart casserole. Cover top with marshmallows and dot with butter. Bake in slow oven at 325°, covered, for 20 to 30 minutes. Just before ready to serve, remove cover and allow marshmallows to brown.
Preheat oven to 325°. Sift dry ingredients together. Add egg, onion, corn, peppers and buttermilk; blend thoroughly. Combine beef and taco seasoning, then set aside. Heat skillet with 2 tablespoons oil until it smokes; pour excess oil into batter. Pour 1/2 of batter in skillet; spoon meat mixture over all, sprinkle with cheese, then pour remaining batter on top. Bake until done.
Line cake pan with wax paper; cook at 275° until light brown, about 3 to 3 1/2 hours. Don't overcook. Will taste burnt if it's dark brown in color.
Cook onion and squash. Drain. Mix squash, onion, carrot, soup and sour cream. In separate pan, melt butter; add stuffing and mix thoroughly. Layer pan first with stuffing, then squash. Top with remaining stuffing. Cook 20 to 30 minutes at 350°, covered. Cook, uncovered, if crunchier topping desired.
Boil together the sugar, corn syrup and lemon extract. Let boil until brittle in cold water. Beat egg whites until stiff; add a little salt. Pour boiling syrup over egg whites; stir well. Add walnuts and cherries. Pour into greased 8 x 8-inch pan to cool.
Combine first seven ingredients in dish. Combine crumbs and margarine, and sprinkle on top. Bake at 350° for 30 minutes until crumbs are toasted.
Freeze. Thaw 2 hours before serving. Add 2 (2 liter) bottles of ginger ale. Serve slushy.
Mix all ingredients together in mixing bowl. Pour in single 8-inch cake pan and bake at 350° for approximately 20 minutes. Cool and frost.
Place chicken in 9 x 13-inch pan. Place slice of cheese on each piece of chicken (may double cheese). Add soup mixed well with water. Mix stuffing with melted butter and spread over chicken. Bake at 325° for 1 1/2 hours.
Grate and squeeze cucumbers, carrots and onion. Chop bell pepper and	celery. Add lemon juice and salt. Mix all together. Add mayonnaise.	Mix Knox gelatine with cold water. Dissolve over hot	water.	Add to vegetables and mayonnaise. Let set in refrigerator at least 12 hours. Great on Ritz and cubes of bread (open face sandwiches).
Mash potatoes with a fork. In a large bowl, mix potatoes, sour cream, softened cream cheese, margarine, garlic, salt, pepper and chives. Put in a 13 x 9-inch casserole dish. Sprinkle paprika on top. Cover and refrigerate overnight. Uncover next day and bake at 350° for 35 minutes or longer. This makes a lot.
Place all ingredients in crock-pot; cook on high until bubbly (2 to 3 hours). Set on low to cook overnight. In morning, beat with mixer and pour into 5 jelly jars. After tightening lids, flip jars and let cool.
Marinate meat, peppers and onion in the spice and soy mixture for at least 1 hour. Can be cooked on grill or fried in pan. Fry only until meat is cooked, being careful not to dry the meat out. (This dish is best when Oriental spices are used.)
Prepare pancake mix according to package instructions, except use 1 cup liquid in place of the amount called for on package.
Rinse quinoa. Soak in boiling water for about 10 to 15 minutes or until soft. Toast pine nuts in pan. Mix all ingredients together with vinaigrette to taste.
Combine all ingredients and blend. Dip each clam in batter and fry in deep fat until golden brown.
Mix the beans and taco seasoning mix and spread for the bottom layer. Then layer the remaining ingredients. Serve immediately or chilled.
Layer casserole dish with cracker crumbs and oysters (bits). Then put bits of butter and sprinkle with pepper generously. Continue layers and finally, top with cracker crumbs, butter and black pepper. Pour milk into side of casserole to within 1/2-inch of top. Bake at 350° for 45 minutes or until slightly browned. (Use standard oysters, as they are smaller, and cut them into thirds.)
Let cream cheese come to room temperature. Crush the strawberries in a saucepan. Mix the cornstarch and 1/2 cup of cold water and stir into the strawberries. Cook and stir until thickened. Sieve and discard seeds. Pour strawberry puree into a fondue pot and place over fondue burner. Add the cream cheese and stir until melted. Stir in the sugar and add the brandy gradually. Spear pear or peach cubes or pound cake cubes with fondue fork and dip into fondue.
Cook broccoli in salted water 5 minutes. Combine soup, eggs, mayo and cheese. Mix with broccoli and place in casserole dish. Sprinkle cracker crumbs over casserole and dot with butter. Bake until cheese is bubbly at 350°.