HumbleIntelligence/food-ner-1-Million huggingface dataset:
On one slice of bread, layer eggplant, roasted red pepper, onion slices and chopped greens. Add dash of oil and vinegar. Spread the remaining slice of bread with a generous serving of goat cheese.
Scald milk and cool to lukewarm. Add yeast and stir until dissolved. Cream the sugar, shortening and salt. Add the eggs and mix. Add 1/2 of the flour, then the milk and yeast mixture and mix. Add remaining flour. Knead on a floured board. Put into a greased large bowl and let rise until doubled in bulk (about 2 hours).
Heat margarine, oil and marshmallows until melted. Combine with popcorn, gumdrops and peanuts. Pour into greased pan. A tube pan works nice, too.
Cook pudding according to package directions, substituting fruit juice for milk. (Do not use mandarin orange juice; it's too tart.) Cool and add fruit (except bananas). Just before serving, add bananas. Garnish with maraschino cherries.
Heat tomato juice and butter together until butter is melted; add sugar, salt and ketchup. Let cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve. Add tomato mixture and 3 cups flour to yeast. Beat by hand until smooth. Mix in remaining flour to make soft dough. Turn onto floured board and knead until smooth. Place in lightly greased bowl. Cover and let rise in warm place until doubled. Push down and divide in half. Shape into loaves and place in greased pans. Bake at 425° for about 25 minutes.
Blend flour with butter. Add water to milk and heat. Add blended butter and flour to diluted milk and stir until smooth and creamy. Add a pinch of pepper and parsley. Break as many pretzels as you wish into soup just before serving. The amount of salt on the pretzels determines whether or not more salt should be added to taste.
Beat eggs lightly and blend with milk. Pour in bread cubes and let soak about 10 minutes. Spread sausage on greased 11 x 7-inch pan. Then add grated cheese and then bread crumb mixture. Mix in pan with spatula. Refrigerate.
Peel and clean shrimp. Heat olive oil in a pan and saute shrimp until they start to turn pink. Add garlic, bay leaf, salt, paprika and soy sauce. Add lemon juice, white wine and 2 or 3 drops of Worcestershire sauce. Sprinkle with white or black pepper. Add fresh parsley, if desired.
Boil tea bags in 2 cups boiling water; drain. Add sugar to tea; stir well. Add remaining ingredients. Mix well.
Lay out wax paper on which to cool your "lodges". Melt chocolate chips in a bowl in the microwave. Stir in chow mein noodles or pretzel pieces. Optional: Add chopped nuts and/or raisins. Coat everything well with chocolate. Drop by tablespoons onto wax paper to harden. Shape, if needed (yields approximately 17 lodges). For quicker hardening, place in freezer 5 minutes.
Saute in 1/4 cup water the onion and green pepper until tender. Stir in flour and black pepper. Cook until smooth. Add broth and milk into mixture. Cook until thickened. Stir constantly. Stir in turkey, ham and pimientos. Cook until thoroughly heated. Serve on plate with rice.
Mix together flour, brown sugar, margarine or oleo and pecans. Press into oblong pan. Bake 15 minutes at 400° or just until brown; cool.
Combine all ingredients. Pour into small baking dish sprayed with Pam. Bake for 45 minutes at 400°. After baking, allow to stand to absorb all flavors before serving.
Combine chicken, water chestnuts, celery and grapes or oranges. Mix remaining ingredients and add to chicken. Toss well. Chill several hours. Serves 6.
Combine all ingredients and season to taste. Place in greased casserole. Bake at low temperature for 45 minutes. Garnish with red or jalapeno peppers.
Heat oven to 350 degrees. Grease bottom of loaf pan. Beat all ingredients except gumdrops and nuts in large bowl with mixer on low speed for 15 seconds. Beat on medium speed 30 seconds. Stir in gum drops and nuts. Pour into pan. Bake 60-65 minutes or until toothpick is inserted in center and comes out clean. Loosen sides of loaf pan and remove from pan to wire rack. Cool completely about two hours before slicing. For best results, wrap and refrigerate at least 8 hours before slicing.
Mix sugar and butter into crumbs. Set aside half of mixture. Mix molasses, water, soda, egg and 1/2 crumbs. Put in pie shell and cover with the remaining crumbs. Bake 11 minutes at 375° and 30 minutes at 350°.
Brown hamburger, sausage, onion, bell pepper and celery until red is gone and vegetables are transparent. Add seasonings, tomatoes, chilies and mushroom soup. Cook 15 minutes. Add 3 cups of water and rice. Cook until rice is done.
Mix all ingredients and serve with raw vegetables. Best if made 1 day before serving. Keeps well in refrigerator. Makes 1 1/2 pints.
Heat oven to 350°. Beat the first 4 ingredients until smooth. Add dry ingredients, mixing well. Chill 10 minutes. Roll into 1-inch balls; place on ungreased cookie sheet. Press center of each with thumb; fill with preserves. Bake for 9 to 11 minutes, or until edges are golden. Cool completely. Sprinkle with powdered sugar, if desired. Store, loosely covered.
Mix together; put into a large white-ware pitcher and pour on two quarts of water; stir until dissolved. Then transfer mixture to clean bottles and cork them tightly. Before using it, shake bottles well. Pour some of the liquid into a bowl and wash the silver all over with it, using an old, soft fine linen cloth. Let stand about 10 minutes and then rub it dry with a buckskin. It will make the silver look like new.
Mix chocolate pudding according to directions on package, using skim milk. Cool thoroughly. Mix peanut butter with pudding. Drop 2 tablespoons onto each graham cracker square. Place 1 tablespoons whipped topping on top of the mixture and cover with second graham cracker square to make sandwich. Wrap and freeze. Yield: 35.
Wash beans and cover with 5 cups water; soak overnight. (Or bring to boil; boil 2 minutes and cover. Let stand 1 hour; drain.)
Have cheese and margarine warm. Mix well together. Add flour, small amount at a time. Add pepper. Shoot with a cookie shooter. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan.
Mix flour and other dry ingredients together. Cream shortening, sugar and egg, then add applesauce. Add dry ingredients to creamed mixture. Mix well, then add raisins and nuts. Drop by spoonfuls on cookie sheet and bake at 400° for 8 to 10 minutes. These are soft, moist cookies which keep well.
Combine first four ingredients. Melt butter in rectangle pan. Pour in batter. Pour in can of peaches with syrup. Bake 40 to 60 minutes at 350°. Let cool slightly before serving.
*Examples: cabbage, zucchini, squash, green pepper, carrots and onion.
Combine crackers, nuts and margarine. Press into a 9 x 13-inch dish. Mix peanut butter, chocolate syrup and corn syrup. Spread over crumbs. Freeze until firm. Slice softened ice cream and place over chocolate mixture. Freeze.
Brown round steak in fat until it is very brown. Browning a long time makes a darker richer, broth. Add garlic, onion and tomatoes. Add 1 1/2 quarts water and salt to taste. Simmer until meat is tender, about 1 to 1 1/2 hours. When meat is done, add cubed potatoes. If desired, add chopped chiles. Cook until potatoes are done. Serve in bowls, since the Caldillo is very soupy.
Mix and pour into a 9 x 9-inch square pan. Pour over top 1/8 cup brown sugar and 1/2 cup chopped nuts. Bake at 350° for 40 minutes.
Layer broccoli and chicken in a casserole dish. Combine soup, mayonnaise, curry powder and cheese. Pour over chicken and broccoli. Put buttered bread crumbs on top and add extra shredded Cheddar cheese, if you want. Bake at 350° for 30 minutes.
Mix first 3 ingredients with wire whip very well. Spread on serving dish and place in refrigerator until ready to serve. Then top with shredded lettuce, chopped onion, chopped tomatoes and shredded Cheddar cheese.
Cream shortening and sugar. Add eggs. Add orange juice and rind. Add sifted dry ingredients. Chill. Roll out on floured surface to 1/8 thick. Place cookies on cookie sheet and bake at 350° for 12 to 15 minutes.
In wok or large frypan, heat 1/4 cup vegetable oil until very hot. (Careful not to burn oil.) Working quickly, stir-fry onion and carrots for 3 minutes. Add cabbage; fry until cooked down. Add garlic/chili sauce and mix thoroughly. Add cooked rice. Turn off wok or remove from heat. Add soy sauce to taste. Cool to room temperature. Place 2 to 3 tablespoons of filling in center of egg roll wraps. Wrap envelope style sealing end with flour/water mixture. Fry in deep fryer or 1/2-inch deep oil in frypan, turning once, over high heat until golden. Makes 20 to 24 egg rolls.
Cook beef and onion; drain. Stir in beans, 1/2 teaspoon salt and pepper. In another skillet heat oil. Quickly dip tortillas in hot oil just until softened. Place 1/3 cup meat mixture on each tortilla. Top with chopped tomatoes, roll tightly. Place seam side down in 13 x 9 x 2-inch pan. Melt butter, stir in flour and seasonings. Add milk and enchilada sauce. Cook and stir until boiling and boil 1 minute. Stir in remaining ingredients. Pour over enchiladas. Bake at 350° for 30 minutes. Yields 6 servings.
Brown sausage and ground round in a large pan with the onions, too. Drain. Cool. Return to pan. Cut tops out of green peppers. Parboil 5 minutes. Drain and cool. Add tomatoes to meat and all but 1/4 cup grated cheese. Mix together meats, cheese and tomatoes. Stuff each pepper full of mixture (press down). Add cheese to top. Place each finished pepper in glass pan. Add a little water (1/2-inch) to pan. Bake at 350° for 15 to 18 minutes.
Mix jello and water and let cool; needs to be still liquid. Mix all other ingredients and pour into mold or flat dish.
Mash potatoes; add sugar and vanilla. Take one large marshmallow; cover with sweet potatoes. Roll in the crushed corn flakes. Fry in butter.
Combine egg, sugar, orange juice and margarine in a large bowl. Mix well. Stir in biscuit mix. Mix well. Stir in orange marmalade and pecans; mix well. Fill greased muffin tins 2/3 full with batter. Bake in a preheated 400° oven for 20 to 25 minutes. Makes about 1 dozen.
Mix up the night before. Bake at 325° for 1 hour. Serves 4.
Mix ground beef and rice, onion, milk, salt and pepper. Roll into balls. Place in baking dish.	Pour soup and water mix over balls. Cover with foil and bake at 350° for 1 hour.
Blend sugar, shortening and eggs. Put yeast into 1/6 cup warm water. Add all ingredients with half the flour. Mix well and add rest of flour. Let rise until double in size, knead and make into biscuits. Let rise again until double in size. Bake at 350° until done.
Combine eggs, egg yolks and sugar in a stainless steel bowl. Whisk in the lime juice. Set the bowl over a pot of simmering water and whisk the lime mixture continually for about 5 minutes until it is thick and mounds slightly. Remove the bowl from the stove and let the lime mousse cool for 5 minutes, stirring occasionally. Pour the mousse into the tart shell. Refrigerate for about 1 hour, until the filling is set. Toss the mangoes gently into the rum. Arrange mangoes in the tart shell, slightly overlapping, in a circular pattern. Refrigerate the tart until ready to serve. Serve with cream.
Combine flour, sugar, baking soda, salt and cinnamon in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 (9-inch) round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Combine water and raisins. Bring to boil. Cook at rolling boil about 3 minutes. Drain raisins and reserve liquid. Spread raisins on paper towel to drain. Dissolve yeast in 1/2 cup of the warm raisin water. Sift 6 cups flour into a large mixing bowl. Make a well in center. Pour yeast mixture into well. Sprinkle the 1 tablespoon sugar over yeast mixture. Cover with towel and let rest 30 minutes. Mixture should be bubbly. Add eggs, oil, salt and remaining 1 cup sugar to yeast mixture. Mix well. If necessary, add enough water to remaining raisin water to make 1 cup. (Mixture should be warm.) Gradually add it to flour mixture. Add raisins. With floured hands (dough will be sticky), turn dough out onto floured surface. Knead until smooth and elastic, working in more flour, if necessary to make a soft dough. Place the dough into an ungreased bowl. With fingertips, pat a small amount of oil over top of dough. Cover tightly with damp cloth and let rise in warm place until indentation remains when fingertip is pressed into dough. It will take dough more than 1 hour to double in bulk because it is heavier than conventional bread dough. Thoroughly punch down dough. Cover with damp cloth and let rise again until double in bulk, 45 minutes or longer. Punch down dough. Divide dough in three parts. Roll each part on lightly floured surface into a rectangle, about 9 x 6-inches. Divide cinnamon sugar into thirds and sprinkle over each rectangle. Roll each rectangle, jelly roll fashion. Place each roll in a greased loaf pan, 9 x 5-inches. With fingertips, spread a thin coating of softened margarine over each loaf. Sprinkle top with additional cinnamon sugar, if desired. Cover with cloth. Let rise until double in bulk. Bake in oven preheated to 350° for 15 minutes. Reduce heat to 325°. Bake about 25 minutes longer or until done. (Dough also may be made into rolls in any desired shape.)
Brown beef and onion. Drain grease off. Add pizza sauce and tomato sauce. Let simmer while cooking macaroni. Mix and pour into baking dish. Cover with cheese and pepperoni. Sprinkle with Parmesan cheese (optional). Bake at 350° for 10 to 15 minutes or until cheese has melted.
Fry bacon and onion. Drain off half the fat. Add corn, tomatoes, green pepper and salt. Cook for 15 or 20 minutes. Yield: 4 servings.
Make a cheese sauce	and pour over ham and potatoes. Bake in	a buttered 1	1/2 quart casserole at 350° for 45 minutes. May be topped with buttered bread crumbs.
Simmer apple juice, cornstarch, cinnamon and salt until thick. Stir in apples and pour into pie shell. Bake at 375° for 1/2 hour or until brown.
Mash cream cheese; add flavoring and food coloring. Mix in sugar; knead with hands until like pie dough. Roll into marble size balls. Dip in granulated sugar. Press into candy molds. Unmold at once on waxed paper. If you do not have a mold, flatten with hand on waxed paper. Let sit for 24 hours until firm.
Mix Bisquick and pepper in plastic bag or bowl. Stir chicken into eggs. Remove chicken with slotted spoon and place in bag or bowl with baking mix. Coat chicken. Remove chicken.
Marinate water chestnuts in soy sauce in refrigerator overnight. Drain chestnuts and roll in sugar. Wrap chestnuts with 1/2 bacon slice and secure with toothpick. Cook in microwave about 45 seconds for 8 wraps, turning and adjusting time as needed.
Clean and trim mushrooms. In saucepan, combine vinegar and mushrooms. Bring to a boil. Cover and simmer 3 minutes. Drain mushrooms; turn into large bowl. Add remaining ingredients and mix gently. Cover and refrigerate 12 hours or longer. Yields 1 quart.
Simply bring milk, water and rice to a boil and boil 4 minutes (less if you cut recipe in half) or until rice is done and mixture is thick and creamy. Stir often. You can add raisins (couple hands full).
Mix flour, butter and pecans and press into greased 13 x 9-inch baking dish or pan. Bake at 350° for 15 to 20 minutes to golden brown; cool.
Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In large skillet, brown eggplant in hot oil and drain oil off eggplant. Place in 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with half the Parmesan. Top with half tomato sauce. Repeat eggplant, Parmesan and tomato sauce and Mozzarella to create another layer. Serve with French bread and salad. Serves 4.
Mix everything except tenderloin in shallow 1 1/2-quart baking dish. Place meat in dish and turn to coat. Cover and refrigerate overnight, turning meat several times. Drain, reserving liquid. Preheat oven to 325°. Place meat on rack in shallow pan. Bake for 1 hour and 15 minutes or until meat reaches 170°. Cool, wrap and chill. About 30 minutes before serving, slice meat very thin. Place in chafing dish.
Preheat oven to 500°. Dip fish in milk. Combine cheese and bread crumbs. Coat fish. Put in a buttered baking dish and sprinkle with salt, pepper and thyme. Pour melted butter or margarine on fish. Bake for 15 minutes. Sprinkle cooked fish with paprika. Garnish with lemon wedge.
Combine crumbs and margarine; press into deep dish pie pan or spring-form pan. Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and salt. Mix. Add eggs one at a time. Mix well. Pour into crust. Bake at 325° for 25 to 30 minutes. Mix sour cream, sugar and vanilla. Pour over cheesecake and bake 10 to 15 minutes.
Mix all ingredients together and be sure to shake well before using. Keep this in a glass container in the refrigerator and it will last as long as the "store-bought" salad dressing.
Cook and stir hamburger and onion in 12-inch skillet until hamburger is light brown; drain. Stir in green beans with liquid and remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until noodles are tender, 25 to 30 minutes. Serves 6.
Mix the Good Seasons Italian dressing mix according to package directions, but omit the water. Use only oil and vinegar, filling vinegar up to the water line, then add the oil up to the oil line on mixing bottle. Add the sugar and mix well. Then add 2 tablespoons of the mayonnaise into the mixing bottle and shake until mayonnaise is incorporated with the liquid. Fold into shredded cabbage and carrots. Fold in the remaining 2 tablespoons of mayonnaise. Mix well. Chill.
Mix together. Cook at 350° for 25 minutes in a 9 x 13-inch pan.
Bake cake according to directions on box. While cake is hot, poke holes and pour Eagle Brand and caramel topping over the top. Let cool then top with Cool Whip. Sprinkle crumbled candy bars over top.
Mix all ingredients and pour over cut up chicken that has been placed in a 9 x 13-inch baking pan. For easy clean up, line pan with aluminum foil. Bake uncovered for 1 1/2 hours at 350°.
Mix together ground beef, onion, egg, salt and potatoes and shape in small balls. Bake on cookie sheet 4 to 5 minutes at 450°. Mix brown sugar, tomato sauce, lemon juice, garlic salt and wine. Simmer, uncovered, until thickened, about 20 minutes. Add meat balls to sauce and let simmer. Great for cocktail food or served over rice.
Cream butter and brown sugar until smooth. Add flour, salt and eggs. Beat until almost smooth, then beat 2 minutes longer. Stir in whipping cream and vanilla until mixed well. Stir in nuts and dates. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes until top of filling is dark golden brown. Serve warm or cooled. Refrigerator is used for cool pie.
Beat cheese, sugar and milk until smooth. Fold in Cool Whip and vanilla. Refrigerate. Serve with fresh fruit.
Saute onion in oil. Add liver. Cook until pink (do not brown). Cool. Combine all ingredients and grind through food grinder. Add enough boiling water to make fluffy and easy to spread.
Melt chocolate, butter, half and half, corn syrup and salt in a heavy 2-quart saucepan, stirring until smooth. Remove from heat. Let stand 10 minutes. Stir in vanilla. Serve warm or pour into clean glass jar and seal tightly. Store up to 6 months in the refrigerator. Reheat before serving. Makes about 1 1/2 cups sauce.
In a wok or nonstick skillet, heat oil and cook onions and carrots over medium heat until onions turn to a semi-clear color. Add green peas; stir until frost is off peas; add egg(s). Stir. Add meat and rice. Blend all ingredients together until everything is mixed well. Add soy sauce to taste; mix well.
Sift together in a bowl the flour, baking powder, salt, sugar and 2 tablespoons cocoa. Stir in the milk and melted shortening. Blend in the chopped nuts. Spread in 9-inch square pan. Sprinkle with mixture of the brown sugar and 1/4 cup cocoa. Pour over entire batter the hot water. Bake at 350° for 45 minutes. Serves warm. Makes 9 servings.
Put ingredients in blender in an on-off motion for 1 minute or mix thoroughly by hand.
Drain off juice from apricots. Stir in 1 tablespoon flour; cook over medium heat until thick. Cool. Add all other ingredients, except bananas. Store in refrigerator overnight. Add bananas just before serving.
In a large saucepan, combine the bacon, cream, parsley and cheese; cook until heated through. Meanwhile, prepare tortellini according to package directions, drain and transfer to a serving bowl. Drizzle cheese sauce over tortellini and toss to coat. Serve immediately.
Put all ingredients in blender and blend 4 minutes; refrigerate overnight. Cut up fresh vegetables to dip in.
Preheat oven to 350°. Grease a 10-inch tube pan.
Combine the first 5 ingredients. Place in a 9 x 13 dish and let jell. Mix the sour cream, cream cheese and sugar. Combine and spread on the jelled salad. Let set. Spread Cool Whip on top and sprinkle with nuts.
Put chopped vegetables and broth in a 3-quart pan. Bring to boil; reduce heat. Cover; simmer until vegetables are tender, 15 to 20 minutes. Puree vegetables and liquid in blender or food processor. Melt butter; add flour and stir until smooth. Gradually stir in milk. Bring to boil, stirring. Add pureed vegetable/liquid.
Mix chicken, vegetables and chicken soup in 9x13 pan. Mix flour, milk and margarine together and pour oven chicken mixture. Bake at 400° for 1 hour or until golden brown.
Wash and dry eggplant. Leave unpeeled. Cut in 1-inch cubes. Sprinkle with salt. Add eggplant to a 12-inch skillet, heat 2/3 cup oil. Stir often until browned and tender. Drain on paper towel.
Arrange beef cubes in a pan large enough to hold them in a single layer. Do not brown meat. Cut potatoes, carrots, onion and celery in chunks on top of meat. Mix tomato sauce, water and sugar. Pour over vegetables. Salt and pepper to taste. Then scatter tapioca on top. Do not stir. Seal tightly in foil; place in 350° oven for 2 hours. You may turn down and hold for awhile.
Mix flour, butter and nuts. Press in an oblong cake pan. Bake at 350° until light brown (approximately 1 hour). Let cool. Beat cream cheese and sugar until smooth. Pour into crust. Mix pudding and milk. Let thicken. Pour onto layer 2. Top with Cool Whip.
Beat egg whites until frothy. Add sugar, water and a little cinnamon. Melt margarine in pan in 200° oven. Pour pecans in bowl with egg whites and mix. Layer in pan with margarine. Check every 10 minutes until done.
Mix popcorn and Chex cereal in large roasting pan. Melt butter, brown sugar and honey in small saucepan or in microwave and stir until smooth. Drizzle this mixture over popcorn and cereal. Stir to coat all pieces slightly. Bake at 300° for 15 to 20 minutes, stirring after 10 minutes. When cool, store in airtight container.
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350°. Roll dough 1/4 inch thick on floured surface. Cut with floured cookie cutters. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains with touched, 10 to 12 minutes. Cool. Decorate.
Peel and mash potatoes or mash with fork and leave partially chunked. Add rest of ingredients, except cheese. Put in baking dish; sprinkle with cheese and bake until cheese is melted.
Combine oats, flour, baking powder, baking soda and salt. Mix peanut butter, margarine, sugar, brown sugar, bananas, egg and vanilla at medium speed. Add to oats mixture. Drop by 1/4 cup or scoop 5 inches apart on ungreased pan. Spread with spoon about 3 1/2-inches wide. Bake in 350° oven for 12 minutes. Let cool. Makes 2 dozen.
Mix apple and sugar. Let stand while preparing. Add oil, egg and vanilla. Sift together. Stir all together and pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix all together; add some extra cheese on top. Cook in 9 x 5-inch meat loaf pan at 350° for about 1/2 hour until browned and cheese is melted. Eat warm. Dip with wheat thins.