HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients together until flour is well mixed in. Bake in 350° preheated oven for 40 minutes or until toothpick comes out clean.
Place chicken in water. Add chopped onion, bouillon, chicken base and pepper. Cook and debone chicken.
In food grinder, grind cranberries and navel oranges. To this, add sugar and food color. In blender put small package strawberries and orange juice. Blend until the berries disappear. Add to cranberry mixture. Dissolve jello in 1 1/2 cups boiling water. Add Knox gelatine. Stir until dissolved. Add to berry mixture. Add pecans. Chill overnight. Whip cream and add sugar to taste. Layer the cranberry salad with the whipped cream for a beautiful holiday salad.
Prepare brownie mix according to package directions. Cool and cut each panful into nine 3-inch squares. Cut ice cream into 3-inch squares and place on 9 brownie squares. Top with remaining brownies. Wrap in plastic wrap and store in freezer until ready to serve.
Mix flour and sugar and then add next water, vinegar , salt and pepper. Boil mixture until clear. Cool. Add mayonnaise and mustard.
In a large bowl, blend corn syrup, butter and vanilla and peppermint extracts. Add confectioners sugar; mix well.
Saute sliced garlic, jalapeno pepper and chicken strips or shrimp in oil until tender. Remove from pan. Add tequila to hot pan and allow alcohol to evaporate. Add flour and stir until smooth. Add cream, chicken base and cilantro. Bring to boil. (Careful not to scorch or burn!) Lower heat and simmer until sauce is reduced by 1/2 and begins to thicken.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook and stir ground beef and onion in skillet until beef is browned. Drain. Stir in salt and pepper; spread in plate. Beat milk, eggs and Bisquick mix until smooth or mix 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Serves 6 to 8.
Melt butter. Mix flour, Old English and melted butter together to make a paste. Flatten a small portion of paste in palm of hand and place 1 olive in the middle. Fold paste around olive. Repeat until paste is used up. Cook in a preheated oven at 350° until slightly browned.
Preheat oven to 400°. Mix all ingredients together and stir up well. If it mixes up a little dry, add water until it's about the consistency of pancake mix. Before pouring into a 10 x 17-inch baking dish, put a thin layer of Crisco oil on bottom of dish and then pour in batter. Bake about 30 minutes or until golden brown.
Mix together; roll out dough into 9-inch foil plates for a double crust pie.
Heat applesauce and Sure-Jell. Add remaining ingredients. Bring to boil (10 minutes). Can in hot jars. Very good.
Sift flour, sugar, salt, soda and cinnamon. Coat raisins, nuts, cranberries and apples with some of the flour mix. Beat eggs slightly into oil. Add oil mixture and fruits to flour mix. Stir until moistened. Bake in greased and floured tube pan. Bake at 350° for 1 1/4 hours.
Heat oven to 275°. Spray 9-inch pie pan with Pam. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Pile into pan, pressing meringue up against side of pan.
Put sherbet into large punch bowl and break into large chunks. Dilute orange juice as directed. Add to sherbet. Add pineapple juice and add ginger ale. If desired, garnish with floating slices of fruit.
Cream together butter and 2 Tbsp. sugar. Add other ingredients. Shape into marble size balls. Bake on ungreased cookie sheet at 350 degrees for 30 minutes. (Balls will be very light brown.) Roll in powdered sugar while hot. Then roll second time after cooled.
Cover all vegetables with water and chill. Soften gelatin with water. Mix all dry ingredients with oil; bring to a boil on the stove. Add softened gelatin. Stir until dissolved. Add hot mixture to drained vegetables.
Mix together oil, eggs and sugar. Add dry ingredients to this. Stir in apples and nuts. Spread in a greased 9 x 13-inch pan. Top with bits. Bake at 350° for 50 to 60 minutes. Cool, then cut in squares.
Combine flour, baking powder and salt in a medium mixing bowl. Add eggs and milk. Heat until smooth. Add okra, stirring until coated. Spoon okra into hot oil in large skillet. Cook, stirring occasionally, until golden brown.
Peel and cube potatoes. Boil until done. Drain and pour into a mixing bowl. Mix with electric mixer. Pour in milk, margarine, salt and pepper. Mix well. Add sour cream last. Cover until ready to serve.
Dissolve jello and marshmallows in 3 cups boiling water. Refrigerate until almost set, then fold in pineapple and Cool Whip. Put into mold.
Melt butter; add taco seasoning. Pour over other ingredients; mix well. Store in airtight container.
Mix by hand thoroughly. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 50 minutes. Use Cream Cheese Icing, if desired.
Mix together. Put in lightly greased glass baking dish. Bake at 450° for 25 minutes.
Combine first 4 ingredients in bowl. Mix until smooth and fluffy. Spread on ham slices. Roll each slice as for jelly roll. Place seam side down on plate and chill until firm. Slice each roll into 8 pieces. Place on toothpicks and arrange on tray. Serves about 12 people.
Mix cheese, flour and butter. Make small balls with olives in center. Bake at 400° for 15 minutes.
Prepare jello and let cool. Add mayonnaise and sour cream and beat with egg beater. Add corn beef that has been broken into small pieces. Add celery and green pepper. Chill until firm.
Soften and mix butter and cream cheese. Mix into flour. Form into walnut size balls and press into mini muffin tin.
Brown hamburger and chopped onion. Drain off excess fat and add mustard, ketchup, water and chili powder. Let simmer for 30 minutes. Serve on buns.
Cream margarine and sugar. Add eggs. Sift flour and dry ingredients together. Mix in apples to creamed mixture. Add nuts. Bake in 9 x 13-inch pan at 325° for 45 minutes to 1 hour. Serve with Hot Caramel Sauce.
Brown all meat. Drain fat. Add seasonings. Add cheese and stir. Put on party rye bread. Put in oven. Broil 5 to 10 minutes. Great for parties! Freezes well.
Cream the cheese and margarine, using electric mixer. Blend in flour slowly. Stir in rice cereal. Drop batter by teaspoon onto ungreased cookie sheet and flatten, with back of spoon or fork to make round wafers. Bake at 375° for 10 minutes. Store in airtight container to keep crisp. Makes 36 cookies.
Mix drained pineapple and cherry pie filling together. Spread this mixture on bottom of 9 x 13-inch Pyrex pan. Pour cake mix evenly over mixture. Sprinkle with nuts and press them in lightly. Slice 2 sticks of margarine and distribute evenly over top. Bake at 350° for 50 minutes. Serve warm with ice cream or whipped cream.
Brown pork chops in shortening on both sides. Add other ingredients and cover. Cook until tender.
Microwave sugar, butter and water in a large, microwave-safe bowl on High (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. (Or heat sugar, butter and water in a medium saucepan just to boiling, stirring constantly. Remove from heat.) Add baking bars; stir until melted.
In a 3-quart saucepan (with lid), combine all ingredients except rice. Bring to a boil. Stir in rice. Reduce heat, cover and simmer 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.
Put rice in 13 1/2 x 9-inch baking pan. Add chopped onion. Cut sausage in rings and place on rice and onions. Pour tomatoes on top. Cover with aluminum foil. Bake at 350° for 1 hour.
Bring water, sugar and Kool-Aid to a boil. Thicken with mixer of 3/4 cup clear jell and 1 cup water. Add jello the same flavor as Kool-Aid.
Combine first four ingredients in iron skillet. Cook on medium high heat until you can hear the peanuts pop. Remove from heat and stir in baking soda. Pour on a cookie sheet.
Boil potatoes until tender. Melt fat in saucepan and saute onions. Add cream, bring to a boil and simmer 10 minutes. Add peanut butter, salt and a few drops of food coloring while stirring. Pour over cooked, drained potatoes; garnish with chopped egg. Serve with chicken or roast and lettuce salad. Serves 4.
Spread hash browns in a greased 8 x 8-inch pan and bake for 25 minutes in a 425° oven. Layer ham, cheeses and chiles on hash browns. Combine eggs, milk and salt and place on top of ham and cheese mixture. Bake 30 to 35 minutes at 350°. Place salsa on top when serving. Can easily be doubled and baked in 9 x 13-inch pan.
Cut avocados, tomato and onion in chunks. Add garlic salt to taste and Italian dressing. You can serve now or let it set overnight.
Combine all ingredients in a heavy 1 1/2 quart saucepan. Bring to a boil. Cook 30 minutes on low heat. Stir often. Makes 1 1/4 cups.
Cream oil and brown sugar. Add remaining ingredients. Bake at 350° for 25 minutes.
Heat first 4 ingredients in a saucepan, then add to rest of ingredients. By hand, stir ingredients until stiff dough. Knead dough about 2 minutes. Place in a greased bowl. Let rise in a warm place until doubled in size (45 to 60 minutes).
In a small bowl, mix water and 8 packages of chocolate mix. Add vanilla. Stir well to make a stiff paste. Drop by 1/2 teaspoon on wax paper. Freeze in airtight container. You can have 1 piece a day.
Break lettuce into a large bowl with tight-fitting lid. Layer with next 5 ingredients. Spread mayonnaise over top; seal to edge. Cover and refrigerate. Do not stir until ready to serve.
Mix like cake. Add 7 cups nuts, chopped fine. Add all pecans or 1/2 pecans and 1/2 walnuts. Spray cookie sheet with Pam. Drop on cookie sheet and bake at 300° until done, approximately 20 minutes.
Place sausage in Dutch oven and cover with water. Cook for one-half hour. Add carrots and cook for another half hour. Add potatoes and cabbage and cook until done.
Cream first 4 ingredients. Add remainder. Pour into greased and floured (10 x 15 x 1-inch) pan. Top with 1 cup chopped walnuts or pecans or almonds. Bake 15 minutes in 375° oven.
Combine juices, sugar and mint leaves. Chill. Before serving, add ginger ale, soda water and strawberries. Pour in large punch bowl over ice ring. Serves around 50 people.
Pick young, small okra pods, cut off each end and slice into 1/2-inch slices. Roll okra in a mixture of 1 cup corn meal and 1/2 cup flour. Heat 1/4 cup oil in an iron skillet. Add okra and fry until golden brown, stirring often. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper on when okra is about half done. Add more oil if needed.
Crack eggs into large bowl. Add milk, salt and pepper. Beat or mix together very well. Take large skillet, butter it very well and turn stove on medium low. Add butter, onion and hot sauce to eggs. Cook until done. Warm up tortillas. Put 5 tablespoons of egg mixture in middle of tortilla; add bacon and as much cheese as you want. Roll tightly. Wrap with Saran Wrap and they stay fresh all week. Please label. Remember onion and hot sauce are optional.
Combine first six ingredients, the beef, onion, catsup and spices. Mix thoroughly. Shape into six patties. Grill over medium-hot coals to desired doneness. Spread 2 tablespoons of combined sour cream, catsup and chilies on bottom half of each roll. Place burgers on top. Top with additional sauce, lettuce and tomato if desired. Top with remainder of rolls or buns.
Combine sugar, lard and cocoa. Add boiling water and mix well. Add flour and soda alternately with buttermilk. Bake at 350° for 45 minutes or until toothpick comes out clean.
In a big bowl, mix together yeast, water, sugar and salt. Stir in flour. Knead on table until dough is smooth. Shape dough into animal shapes. Brush with beaten egg. Sprinkle with salt. Bake in oven set at 425° for 15 minutes or until browned.
Beat egg in bowl. Dip a slice of bread in the egg, turning it until it's well coated. Place bread on a plate. Pour any remaining egg from the bowl on top. Cook at High power for 1 minute. Serve with butter, syrup or other favorite topping.
Butter 9 x 13-inch pan. Line with whole graham crackers. Mix pudding with milk and add Cool Whip. Put 1/2 the pudding on top of the graham crackers. Put another layer of graham crackers on top of the pudding. Top those crackers with remaining pudding. Top with third layer of graham crackers.
Saute onion and garlic. Mix thoroughly in bowl with meat, rice, egg, salt and pepper; set aside. Boil head of cabbage in salted water until leaves can be cut away from center core, one at a time. Cook until leaves are soft and pliable. Drain and cool to touch. Strip down core, which runs down back of leaf.
Layer rice, broccoli, and chicken in 9 x 13 casserole dish. Mix soups, butter, cheeses and milk in pot and heat on low until cheese and butter melts. Pour over ingredients in dish, sprinkle Progresso Bread crumbs on top and bake in preheated oven at 375° for 45 minutes to 1 hour.
Sprinkle chicken with seasoning salt and pepper. Crush garlic into oil and vinegar in skillet. Saute chicken pieces until golden brown, turning frequently. Remove. Place in a baking dish. Pour sherry over pieces and place in a 350° oven for 10 minutes. Yields 8 servings.
Sift sugar and flour together. Cream with butter (or oleo). Add eggs; mix well. Add vanilla and fold in cherries. Pour into unbaked pie crust and bake about 1 hour in a 325° oven.
Brown ground beef and onion; drain. Combine cream cheese, soup and milk. Add salt, catsup and olives. Add all to ground beef and mix well. Put in a casserole dish. Bake 10 minutes at 375°. Place biscuits around edge of casserole. Bake at 375° for 15 to 20 minutes or longer until biscuits are browned.
Mix first 6 ingredients. Spread in baking dish. Melt margarine and stir in stuffing mix. Spread on top of chicken mixture. Bake at 350° for 30 minutes.
In a 6-quart electric wok, cook butter, potatoes, onions, celery and carrots to tender. Add beef broth, tomatoes and roast beef with gravy. Mix good as it cooks. Cook until thickened. Eat with crackers or rice. Season to taste.
Combine dry ingredients. Add liquid ingredients. Preheat grease in frying pan. Drop in hot grease by tablespoons. Cook until both sides are golden brown. If grease is deep enough in pan puppies roll over alone.
Mash cheeses and combine them thoroughly with electric mixer. Chill for 1 hour. Shape into 1 inch balls and roll in coconut.
Stir-fry broccoli in 1/4 cup oil for 5 minutes. Add remaining oil. Add mushrooms, shrimp, garlic, onion, lemon rind, salt and pepper. Stir-fry for 5 minutes. Add to buttered linguini. Sprinkle with Romano. Toss well.
Sift together flour, sugar, baking powder, salt, and baking soda. Stir in nuts and peel. Combine egg, juice, and oil; add to dry ingredients, stirring just till moistened. Pour into greased 8 1/2-inch by 4 1/2-inch by 2 1/2-inch loaf pan. Bake in 350° oven for 55 minutes. Remove from pan; cool on rack. Wrap and store overnight.
Dissolve Jell-O in hot water. Add sherbet while Jell-O is hot. Add rest of ingredients, adding cold water last. Jell in refrigerator.
Cream together brown sugar and oil. Add egg. Add buttermilk alternately with dry ingredients. Stir in vanilla, blueberries and nuts. Turn into greased loaf pans, 3 1/4 x 7 x 2 1/4-inches or 3 pans, 2 1/2 x 5 x 2-inches. Bake in a 350° oven for 1 hour or until bread tests done.
Combine milk, Dream Whip, sugar and cream cheese in a large mixing bowl. Whip until thoroughly blended. Add vanilla and mix well. Pour into graham cracker crusts.
Put ingredients in a long baking dish. Bake in oven at 350° for 1 hour.
Sift the flour and salt together; add the beaten eggs, then the milk. Beat two minutes with eggbeater and pour into hot baking pan, 9 x 12-inches, with the beef drippings from the roast beef. Have the drippings bubbling hot before pouring in the pudding. Bake in 450° hot oven for 30 minutes, then reduce heat to 350° for 15 minutes. Cut in squares and serve immediately. Serves 6. Serve with roast beef.
Pound veal and dredge in flour. Place in a hot pan with olive oil, garlic, 1 teaspoon butter, salt and pepper. Turn meat and add remaining ingredients. Heat thoroughly and serve. Serves 2. Buono Appetito!
Cream butter and sugar until very light. Beat 5 egg yolks and 3 egg whites with butter and sugar. Add vanilla and 3/4 cup milk. Sift flour and baking powder together. Add to other mixture. Put into four greased and floured pans. Bake at 350° for 30 to 40 minutes.
Pound pepper into both sides of steaks using a meat mallet. Set steaks aside. Saute onions and mushrooms in butter in a skillet until tender. Add bacon and wine; set aside and keep warm. Place steaks on a broiler rack coated with cooking spray. Place rack in broiler pan. Broil 4 to 6 inches from heat for 8 to 10 minutes on each side or to desired degree of doneness. Remove steaks to a platter and top with mushroom mixture. Makes 4 servings.
Mix everything together in saucepan. Bring to a boil. Baste on meat.
Beat the eggs until light and foamy. Add the sugar, oil, zucchini and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts and pour into two 9 x 5 x 3-inch loaf pans. Bake in a preheated 350° oven for 1 hour. Cool on a rack. Makes 2 loaves.
Cook zucchini and onion in margarine for 10 minutes. Combine beaten eggs with zucchini mixture. Add remaining ingredients and mix well. Separate and spread the crescent rolls into a pie pan or casserole dish. Pour mixture in and cook for 20 minutes in 375° oven. Let stand for 10 minutes.
Brown beef; then drain. Add onion and cook until tender. Add remaining ingredients and simmer slowly for 2 hours. Can be made in crock-pot.
Dissolve Jell-O in boiling water in bowl; stir in apricot nectar. Add pineapple and mandarin oranges; mix well. Stir in almonds and cream cheese; spoon into serving bowl. Chill in refrigerator, stirring once as mixture begins to set. Chill until set. (Cream cheese chops better when very cold.) Yields 12 servings.
Shake or mix well. Keep in airtight container. Use one tablespoon per cup of boiling water.
Slice and cook carrots; add green pepper and onion. Heat vinegar, oil, sugar, tomato soup and mustard. Pour over carrots. Marinate overnight. Serve either hot or cold. Serves 10.
Mix peanut butter and powdered sugar until crumbly. (A fork will do it well.) Save 2 tablespoons of this mixture. Put the rest in the pie shell. Pour the vanilla pudding over top. Top off with Cool Whip. Sprinkle with 2 tablespoons of mix on top. This is a quick, tasty dessert.
Dissolve Jell-O in water. Add blueberries with juice. Let set until it starts to jell.
Brown the ground beef; stir in the mushroom soup. Add the cooked noodles in a quantity you desire. Mix together thoroughly and serve.
Saute hamburger meat and onion in skillet. In large pan, mix chicken soup, mushroom soup, enchilada sauce, chopped green chilies and can milk. Cut up Velveeta cheese. Heat and stir. Add cheese and stir until melted. In large covered dish, layer meat, sauce and tortillas. Cook in oven at 300° for 30 minutes.
Preheat oven to 425°. Spread pita bread with tomato paste. Sprinkle with oregano. Add olives, mushrooms and top with cheese. Bake on cookie sheet 10 minutes until cheese is bubbly.
Cook rice in chicken broth for 20 minutes. Saute celery in butter. Now mix with picked off chicken, soup, salad dressing and onion. Mix gently and bake for 45 minutes. Can put bread crumbs or cornflakes on top.
In an ungreased 2-quart microproof dish, mix bread and raisins. Beat eggs, sugar, vanilla and salt until well blended. In a 4 cup glass measure, heat milk and margarine on High for 4 1/2 minutes or until steaming hot. Stir in egg mixture. Pour over bread and raisins. Sprinkle with cinnamon. Cover with wax paper. Cook 12 to 15 minutes. Center will be slightly soft but will set as pudding cools. Serves 6.
Boil potatoes, peel and mash. Add mayonnaise more or less just for taste. Add onions that are chopped. Dice the apples with peel left on. Add to rest of ingredients. Mix well. Chill.
In a mixing bowl, cream shortening and sugar. Add pumpkin; beat well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to pumpkin mixture alternately with water. Stir in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
In a large, wide saucepan, gently fry bacon until crisp. Drain and crumble. To bacon drippings, add onion; fry gently, stirring often, until rich, golden brown. Remove onion. Drain clams and add liquid to saucepan along with chicken broth and potatoes. Boil gently, covered, until potatoes are tender. Gradually stir 1 cup cream into flour, keeping smooth. Add to the potato mixture with remaining cream, drained clams and salt and pepper. Cook over moderately low heat, stirring constantly, until thickened. Stir in the milk, bacon and onion. Reheat.
Cream butter; add egg yolks and beat well. Add sugar; beat well. Add flavoring; beat well. Add a little flour at a time until of consistency for cookie press. Press cookies on greased cookie sheet. Bake at 350° for 18 to 20 minutes. Do not brown. Add any decoration you wish. If dough gets too stiff before all are baked, add a drop or two of milk to batter. Take cookies up before they get cold.
Melt margarine; mix with dressing (or corn flakes). Put half of this mixture in bottom of 9 x 13-inch baking dish. Spread evenly. Put cooked chicken bites over this mixture. Mix sour cream and cream of chicken soup; spread over chicken. Sprinkle remaining crumbs or flakes over mixture. Bake at 350° for 20 minutes or until bubbly.
Mix first 5 ingredients to make dough. Form mixture around each olive to make a small ball and place on ungreased cookie sheet. Bake at 400° for 10-15 minutes, until slightly browned. Serve warm. Can be prepared ahead of time and put into freezer unbaked. Bake as directed without thawing.
Put butter in small mixing bowl. Cream a few seconds with warmth of hands. Add sugar, salt, milk and vanilla. Beat with beater until blended and fluffy.
Heat oven to 350°. Grease a 12 x 8-inch (2-quart) baking dish. In a large bowl, combine potato slices and 3 cups boiling water. Let stand while preparing sausage. In medium skillet, cook sausage and onion until sausage is crumbly and no longer pink. Drain. Drain potato slices and add to sausage mixture with green pepper and mushrooms. Blend well. Beat in milk and eggs. Pour evenly over potato-sausage mixture in baking dish. Bake at 350° for 30 to 40 minutes or until knife inserted in center comes out clean. Garnish with green pepper rings.
Bake brownies according to package directions. Cool. Punch holes in brownies with a fork. Pour Kahlua over brownies. Set aside. Whip up chocolate mousse according to package directions. Break Skor or Heath bars into small pieces in food processor or by tapping them with a hammer (right in wrapper). Sensation bits can be used out of bag without chopping. Break up half the brownies and place in the bottom of a glass trifle dish. Cover with half the mousse, layer with half the candy and then add half the whipped topping. Repeat layers with the remaining ingredients.
In a large cooking pot filled halfway full of water, boil the pig tails or side meat. (Make sure you have washed off the salt.) Boil until it is tender.
Mix in small bowl the walnuts, cinnamon and 1/2 cup sugar. In large bowl, cream butter and 1 cup sugar, then add eggs and vanilla. Combine flour, baking powder, soda and salt. Stir dry ingredients at low speed alternately with sour cream. Spread half of batter in greased 9-inch tube pan and top with apple, pared, cored and thinly sliced and half of walnut mixture. Then add remaining batter and top with remaining walnut mixture. Bake at 375° for 40 minutes. Cool for 30 minutes.
Melt butter in a large kettle. Stir in cabbage and onions; mix well. Cook for 15 minutes. Sprinkle flour over top and mix well. Gradually add water. Heat until it boils. Add broth, sugar, pepper, caraway seed, tomatoes, lemon juice and salt. Simmer for 1 1/2 hours.