HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine the flour, cocoa powder, salt, baking soda and sugar. In a small bowl, mix the egg white, oil, vanilla and water. Add wet ingredients to the dry ingredients all at once. Mix well, then roll the dough in your hands into 1 1/2-inch thick "snake". Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350° and spray baking sheet with pan spray. Slice the chilled dough into 1/4-inch thick rounds. Arrange the cookies 1-inch apart on the baking sheet. Bake for 12 to 14 minutes. Makes 30.
In electric skillet, brown green pepper. Add hamburg and brown. Add remaining ingredients. Cook on low heat until gravy and bean sprouts get hot. Pour over rice or noodles.
Preheat oven to 425°. Wash and open clams, removing one side of shell from each. Place in baking dish. Mix onion, breadcrumbs, garlic, oregano and oil and spoon over each clam until all is used up. Bake 15 to 20 minutes, until breadcrumbs turn golden brown.
Stew chicken until done. Cool and remove all meat from bones. Save broth to use to cook spaghetti for richer flavor. Saute onion, celery and mushrooms in oleo. Add diced chicken, eggs and pimentos. Cook spaghetti in chicken broth and add to other ingredients with mushroom soup and grated cheese. Put in casserole and sprinkle cheese on top. Place in 350° oven until cheese melts. Serves 8.
Boil sugar and water 5 minutes. Cool. Mash bananas in blender and add rest of the ingredients except 7-Up. Freeze. Remove from freezer 2 hours before serving. Add 7-Up and serve slushy. You may have to break up frozen chunks.
Dissolve Jell-O in boiling water. Add crushed pineapple and blueberries with juice. Pour in 9 1/2 x 13-inch Pyrex dish. Refrigerate to congeal.
In a shallow bowl, combine corn flakes, cheese and dressing mix. Dip chicken in butter, then coat with flakes. Place in 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Serves 8.
Blend sugar and baking powder with the flour with a wire whisk. Put on a pastry board; make a well in the center of the flour mixture. Break the eggs into the center and add the vanilla. Knead the dough well for 5 minutes until it is smooth, adding a little flour if the dough seems too sticky and soft. Pinch off bits of dough about the size of a small apricot and form into desired shape (rings or strips). Place on a lightly greased cookie sheet and bake in a hot 450° oven for 10 minutes or less until golden. Watch carefully, because they brown easily! Sprinkle with powdered sugar.
Preheat oven to 350°. Arrange fish fillet on aluminum foil. Spread mushrooms over fish. Combine butter, onion, thyme, salt and pepper over fish. Wrap up tightly. Seal ends well. Bake about 15 to 20 minutes or until fish flakes easily.
Combine first 10 ingredients in a medium bowl; mix well. Place mixture on a greased broiler rack and shape into a slightly rounded loaf (mixture will be soft). Bake at 350° for 1 hour or until done.
In a 2 quart saucepan put potatoes, onions and water. Cover and cook 15 minutes. Slightly mash potatoes with a fork to thicken soup. Add milk and rest of ingredients. Heat; do not boil.
Spread sauce on English muffins. Sprinkle diced Mozzarella cheese and Parmesan cheese over sauce. Bake or broil until bubbling and cheese is melted.
In a shallow pan, keep popped corn warm in low oven. Bring sugar, Kahlua and vinegar to a boil, stirring until sugar dissolves. Add butter. Insert candy thermometer and cook to hard crack stage (300°). Pour over warmed, popped corn and stir to coat evenly. Add nuts. Cool and store in airtight container in cool place.
Place damsons in saucepan with 1 1/2 cups water. Bring to boil and simmer for 10 minutes. Run through sieve and add water to make 5 1/2 cups juice. Place juice in 8-quart pot with margarine and pectin; bring to a full, rolling boil, stirring constantly. Quickly add sugar and bring back to a full, rolling boil. Boil for 1 minute, stirring constantly.
Fry bacon and ham together until well done. Remove the meat and add flour to the grease (add additional oil if needed). Cook to golden brown. Add green peppers, onions, green onions, celery, garlic, okra and sufficient liquid to wilt all vegetables. Cook about 10 minutes. Place all the cooked ingredients into a large pot and add additional liquid, bay leaves, parsley and tomato paste and cook about 15 to 20 minutes. Add sausage and cook for about 10 minutes. Add shrimp, crabs and crabmeat and simmer for 30 minutes. During this last 30 minutes, salt and pepper to taste and add oysters if desired. Makes approximately 2 gallons.
Blend all ingredients, then combine with shrimp and refrigerate overnight. When ready to cook, place a sheet of aluminum foil over the grill. Poke it with small holes. Spread the shrimp over the foil and cover. Baste generously with marinade and turn frequently. Cook for about 20 minutes. Peel and eat.
Wash and pat dry meat. Brown in pam in a 5 quart pot. Add seasoning, tomatoes, broth and veggies to meat. Cover and simmer for 2-2 1/2 hours. Use arrowroot per directions to thicken.
In shallow baking dish, arrange alternate layers of noodles, cottage cheese, Mozzarella cheese and sauce. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 45 minutes. Serves 6.
Mix all together. Add enough flour so dough is not sticky. Oil bowl. Turn rolls over 1 time. Let rise until double in size. Punch down and make into balls the size of a walnut. Put a pat of butter on each ball. Bake at 350° until golden brown.
Mix all together and form into meat balls. Place in 8 x 8-inch pan. Pour 1 can tomato soup and 1 cup water that has been mixed together over top of meat balls. Makes its own gravy. Bake at 350° for 1 hour.
Cream sugar and butter. Beat in egg yolks. Mix fruit and nuts. Sprinkle half of flour over fruits and nuts (mix). Mix with butter and sugar. Add rest of flour. Beat egg whites separately and fold into cake mixture. Add extract. Bake in greased and wax paper lined pan. I use my hands to mix all of this after I cream butter, sugar and eggs. Makes 2 large or 3 small loaf pans. Bake at 300° for 2 hours or until toothpick comes out clean.
Mix all together and turn into an unbaked deep-dish pie crust. Bake in preheated 400° oven for 30 minutes or until it looks set in the middle.
Combine margarine, flour and nuts. Press into 9 x 13-inch pan and bake at 350° for 15 minutes. Cool. In large bowl, combine cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Mix together instant pudding and milk. When thick, pour over cream cheese/Cool Whip layer. Top with 8 ounces of Cool Whip. Keep refrigerated.
Line Pyrex dish with 1 to 1 1/2 inches of cooked rice. Top each pork chops with 1 thick slice of onion, 1 slice bell pepper and 1 slice of fresh tomato. Pour beef broth over all.
Sift together flour, sugar, baking powder, soda and salt. Combine well beaten egg, orange juice and cooking oil. Mix well and add egg mixture all at once. Mix only to dampen. Fold in nuts and cranberries.
Chop broccoli into flowerets and bite size stem pieces. Steam until barely tender. Gently fry chicken. Place broccoli in a 13 x 9-inch casserole. Scatter chicken on top.
Heat oil in deep, large skillet over medium heat 5 minutes. Meanwhile, cut each beef steak lengthwise into 1-inch wide strips, then cut crosswise in 1-inch pieces. Sprinkle beef with 2 teaspoons Spicy Seasoning Mix. Stir-fry beef and onion 2 to 3 minutes. Season with salt, if desired. Add tomatoes (break up with back of spoon), corn and remaining 2 1/2 teaspoons Spicy Seasoning Mix. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Makes 4 servings.
In a small saucepan, stir together the sugar and cocoa powder. Stir in evaporated milk. Cook and stir over medium-high heat until mixture is boiling. Remove from heat. Stir in peanut butter until smooth. Serve warm over ice cream or sliced pound cake. Makes 1 1/2 cups of sauce.
Sprinkle onion soup in 9 x 13-inch pan. Top with rice. Combine water with mushroom soup and pour over rice. Arrange chicken pieces on top. Sprinkle with salt and pepper. Cover with foil. Bake 1 1/2 hours at 350°. Serves 4.
Prepare juice concentrate according to directions on can; stir in white grape juice, lemon juice and honey. Divide mixture among 6 tall glasses. Add carbonated beverage. Top with scoops of sherbet. Makes 6 servings.
Parboil eggplant 6 minutes. Drain and put in a bowl. Arrange in a casserole, eggplant and mixture, in layers, starting and ending with mixture. Bake for 1 hour in a 350° oven. Serves 4 as a side dish.
Preheat oven to 350°. Cream together 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons of vanilla. Sift together flour, baking soda and 1 teaspoon salt. Add oats.
Cut corn off cob to about 3/4 of the ear's depth. Remove remaining corn from cobs with a flat blade knife by scraping the cob. Yield approximately 5 cups corn. Stir in milk, salt, sugar and pepper until blended. Pour into greased 1 1/2-quart casserole dish and dot with butter. Bake in 350° oven for 45 to 50 minutes or until corn is tender.
Brown ground beef, keeping it crumbly. In a saucepan, heat cheese until it melts. Add chilies, drained tomatoes and browned meat. Serve hot as a dip with tortilla chips.
Combine all ingredients and mix well. Cover with plastic wrap and refrigerate at least 15 minutes.
Drain hominy and place in baking dish. Mix mushroom soup, Cheez Whiz and melted oleo. Pour over hominy. Bake in a 350° oven for 30 minutes.
Prepare rice. Fluff cooked rice with fork and spread into greased baking dish. Saute onion in butter. Mix with rice. Spread peas over rice. Top with turkey. Blend soup with milk to thin. Pour evenly over turkey. Sprinkle crumbs over mixture. Bake at 350° for 35 minutes.
Dissolve jello in boiling water. Add cold liquid and flavoring. Stir in the beets and pineapple. Pour into a mold and chill.
Mix butter and sugar, add egg, then sifted flour, spices and baking powder and soda. Add raisins and soup alternately. Bake in a slow oven for 1 hour at 350°. Makes 1 1/2 dozen cupcakes if preferred; bake 15 to 20 minutes.
Mix crust ingredients and press into bottom of 9-inch pie pan. Bake at 350° for 8 to 10 minutes.
Finely grate the cheese. Place all the ingredients in a bowl and blend together with fingers until smooth. Chill for 1 hour. Take chilled mixture and form into 1/2-inch size balls. Place on baking sheet and chill for 1/2 hour. Place baking sheet in a 350° oven for 10 to 15 minutes. Makes about 2 1/2 dozen.
Combine beans, Rotel and water in saucepan and bring to a rolling boil. Remove from heat and with fork stir in the uncooked rice. Cover and let steep for five minutes.
Preheat oven to 450°. Mix well the sugar, eggs, milk, oil and flavoring. Add flour until consistency is a little thicker than pancake batter.
Fry bacon so that it's brown and crisp. Save 2 to 3 tablespoons of bacon fat for flavoring. Cut cabbage into large chunks. Add cabbage, bacon fat, water and vinegar all in a crock-pot. Mix, then crumble the bacon on top. Cover and stew on low-medium for 4 hours.
Boil ingredients together until it spins a thread. Add 1/4 teaspoon soda and 1/4 teaspoon salt. Pour over 1 gallon popcorn.
Clean mushrooms and remove stems. Saute with green onions in 4 tablespoons butter. Stir in stuffing, chicken broth, garlic salt and Parmesan cheese. Stuff mushrooms with mixture and place in pie pan with 2 tablespoons butter. Bake at 350° for 20 minutes.
Have cream cheese at room temperature. Remove skin and bones from salmon. Blend first seven ingredients in a mixer. Stir in salmon, celery and onion. Yields about 3 cups (24 servings at 65 calories per serving).
Fry loose sausage in large pot for 15 minutes and drain. Peel zucchini and cut into bite-size chunks. Boil for 5 minutes and drain well. Push sausage to one side of pot. Add butter and saute onion and pepper. Add zucchini and the rest of the ingredients. Pour into shallow casserole dish, sprinkle with Parmesan cheese and bake at 350° for 20 to 30 minutes.
Mix flour, salt and margarine until crumbly. Add eggs, water and lemon juice. Makes 6 x 6-inch pie shell.
Combine all ingredients in small baking dish. Bake at 350° for 25 minutes, or until golden brown. Serve with crackers. At any rate, you won't believe the taste combination. Makes 2 1/2 cups.
Bone chicken in small pieces. Saute onion in butter. Remove from heat. Add flour, curry powder and salt. Stir until well blended. Add 8 3/4 cups of broth and return to heat. Stir constantly until sauce is thickened. Pour over rice.
Saute pepper and onion in butter. Put the Cracker Barrel cheese as the topping. Let juices cook out, then put dish in oven until cheese melts. Very good.
Combine all ingredients and whip at high speed for 4 minutes or until whipping cream takes shape. Chill. Spoon over cooled pumpkin pie.
Add together the butter, sugar and evaporated milk. Bring to a boil. Stir well and continue boiling for about 5 minutes. Remove from heat. Stir in the chocolate chips, marshmallow cream, vanilla and chopped pecans. Pour evenly in a 12 x 6 x 2 pan, smoothing out. Place in refrigerator until it hardens. Cut into 1-inch squares.
Combine butter, 1/4 cup brown sugar and sifted 1 1/4 cups flour. Place in greased 9-inch square pan. Bake at 325° for 20 minutes.
Heat olive oil in a large stock pot over moderate heat for 1 minute. Add carrot, onion and parsley. Reduce heat to low. Cook, uncovered, until vegetables are soft, 10 minutes. Add tomatoes and chicken stock. Bring to a boil. Lower heat, cover and simmer for 1 hour.
Combine the Crisco and one cup of flour. Add ice water and enough remaining flour to make stiff dough. Place on floured wax paper and knead until very stiff. Divide into 2/3 piece and 1/3 piece. Roll larger piece to extend 1/2-inch over rim of pie plate. Place apples in plate.
Mix all ingredients in mixing bowl. Add cold water. In a large skillet, heat two inches of oil. Dip shrimp in batter. With fork, put shrimp in hot oil, one at a time. Cook 3 minutes or until golden brown. Serve and eat hot.
In large bowl layer in order given, making sure mayonnaise mix covers the top. Cover and refrigerate overnight and next day until serving time. Mix it all up just before serving.
Combine in a bowl 8 pieces of cooked bacon, 2 tablespoons margarine and 1/2 cup dried bread crumbs. In another bowl, soak 2 cups bread crumbs and 1 3/4 cups milk. Beat 8 eggs, salt and pepper; cook in 4 tablespoons margarine until barely beginning to set. (Can use microwave.) Add soaked bread crumbs and put in 9-inch greased casserole. Sprinkle on top: 1 cup shredded sharp cheese, bacon and bread crumb mixture. Bake in preheated oven at 425° for 15 to 20 minutes. Make ahead and refrigerate until ready to bake.
Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Cook pasta in large pot of boiling salted water until just tender, but still firm to bite, stirring to prevent sticking. Drain well. Transfer to large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan.
Mix all ingredients, then add ketchup last. Let it stand in refrigerator for several hours to marinate.
In a 3-quart saucepan, combine broccoli and water over high heat; heat to boiling. Reduce heat to low; cover. Cook 8 minutes or until broccoli is tender, stirring occasionally. Drain in colander.
Preheat oven to 350°. Lightly grease 8 x 8-inch baking pan.
Mix cream cheese, chopped ham and onion together. Roll in chopped mixed nuts in the shape of a ball. Refrigerate. Will keep for one week.
Cream butter and sugar, add eggs. Mix in flour, baking soda and salt. Fold in remaining ingredients. Drop by tablespoon on cookie sheet. Bake 8 to 10 minutes in 350° oven. Cool. Makes 2 dozen cookies.
Peel and dice potatoes into fairly small cubes (about 1/2-inch). Boil in salted water until they are tender but firm. Drain and let cool for a few minutes. Add chopped boiled eggs, relish, pimentos and mayonnaise. Mix. Add just enough mustard to give a pleasant yellow color. Add salt and pepper to taste. Good hot or cold and easy to make!
Mix flour, sugar and cocoa together; add enough water to make a paste. Add beaten egg yolks; mix well. Heat remaining water with butter and salt until butter is melted. Combine water and cocoa mixture; cook until thick. Remove from heat and add vanilla; mix well. Let cool and pour into pie shell.
Brown ground beef with onion and bell pepper. Drain and sprinkle with taco seasoning. Place in a large kettle. Add tomato sauce with 1 can of water. Add corn, chili and salsa. Heat slowly, stirring often.
Mix milk, sugar and margarine. Boil for 8 to 9 minutes. Remove from heat; add chips and vanilla. Beat until well blended. Pour into a 9 x 13 pan. Do not refrigerate. Keep covered.
In small skillet, melt 3 tablespoons sugar over low heat (patience!). Add almonds; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well.
Melt oleo and pour in square baking dish or pan. Mix the first 3 ingredients together and pour over the melted oleo or butter. Drain fruit of your choice and pour on top. (Blackberries need to be drained partly and add sugar to taste before adding to cobbler. I do not drain peaches.) Bake at 425° for 30 to 35 minutes.
Use large mixing bowl. Soften sherbet. Gradually add fruit juices. Add milk. Beat until frothy. Serve in chilled bowl. Serves 30.
Slice onions and green pepper and cook in margarine until tender. Remove onion mixture and ground beef.
Keep popped corn crispy in 300° oven. Combine sugar and corn syrup in saucepan. Cook, stirring constantly, until mixture comes to a full rolling boil. Remove from heat, stir in peanut butter and vanilla. Immediately pour over warm popcorn; mix gently to coat. With buttered hands, form into 10 popcorn balls.
Line dish with meat seasoned with salt and pepper. Add potatoes, then salt. Add onions, then salt. Pour soup over this. Add cheese. Cook at 350° for 1 hour and 30 minutes.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish if desired with chopped parsley. Makes about 8 servings.
Cook sausage. Drain and crumble. Mix all ingredients. Bake in 9 x 13 pan at 350 degrees for 30 - 40 minutes. Canned onion rings may be added to the top the last few minutes.
Brown meat and drain fat; add rest of ingredients except celery. Simmer until heated and flavored thoroughly. About 5 minutes before serving add diced celery.
Grease a 10-cup plastic container with a tight fitting lid; set aside. Sprinkle yeast over water. Set aside to soften 5 minutes. In a large bowl, stir together flour, baking powder, soda, salt and sugar. Use a pastry blender or two knives and cut in shortening until mixture resembles coarse crumbs; set aside.
Preheat oven to 350°. In large bowl combine flour, sugar, baking powder, soda, spice and salt. In another large bowl mix together eggs, pumpkin, oil and cereal. Add flour mixture to egg mixture, mixing just until combined. Stir in raisins and nuts. Pour mixture evenly into a 10 x 4-inch tube pan or a 12-cup Bundt pan that has been sprayed with Pam. Bake for about 65 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely and remove from pan. Dust with confectioners sugar.
Cook spinach and broccoli together and drain well. Mix sour cream and onion soup mix together and stir in the vegetables. Place in 9 x 13-inch greased baking dish. Top with grated cheese. Bake at 325° for 40 minutes. Serves 12.
Combine all ingredients. Work with hands to make smooth mixture; shape into 1-inch balls. Store in covered container in refrigerator.
Sprinkle cucumbers and onion with salt; let stand 2 hours. Drain well. Add sugar and vinegar. Put in cartons and freeze.
Mix green onions, bread crumbs, parmesan cheese and beef. Shape into 1 inch balls. Place on rack in a shallow baking pan. Bake at 400 degrees for 15 to 20 minutes. Arrange bread in a single layer in an ungreased 9 x 13 x 2 inch pan (all the bread may not be used). Combine cream cheese, mayonnaise, Italian seasoning, and pepper. Spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water, and garlic; add meatballs. Pour over cheese mixture. Sprinkle with remaining mozzarella. Bake uncovered at 350° for 30 minutes. Serves 6 - 8.
Knead dough; roll thin. Let stand for 2 or 3 hours. Boil gently in chicken broth for 20 minutes. Add 1/4 cup sweet milk.
Generously grease 8 1/2 x 4 1/2-inch loaf pan. In medium bowl with fork, mix well salmon, bread crumbs, eggs, onion and 1/3 cup undiluted cream of celery soup. Spoon salmon mixture into loaf pan, press evenly into pan. Bake in 375° oven 50 to 55 minutes until knife inserted into center comes out clean. To serve, invert loaf into warm platter. In 1-quart saucepan over medium heat, heat remaining undiluted soup and water to boiling; pour over loaf serve with lemon wedges. Makes 8 servings, 245 calories per serving.
Over heat mix margarine and flour. Stir in beef broth; add water. Cook down; add soup. Cook for 15 minutes.
Toss vegetables together in large bowl. Combine remaining ingredients; pour over vegetables. Toss to mix, refrigerate several hours or overnight to blend flavors.
Preheat oven to 350°. Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla; mix together. Then add flour, salt, baking soda, baking powder and cinnamon; mix well. Pour into ungreased loaf pans and bake for 45 minutes to an hour or until toothpick comes out clean.
Mix first 6 ingredients together and put in 9 x 13-inch baking dish. Mix corn flakes and butter and put on top.
Line 9-inch pie pan with sour cream. Pour in salsa. Scatter pepper, onion and tomato. Scatter Mozzarella, then Cheddar cheese. Chill for 1 hour. Good with tortilla chips.
Pour cold water over dried beef, drain and arrange in bottom of 12 x 7 1/2 x 2-inch baking dish. Place chicken breasts over beef, top each half with slice of bacon (already cooked). Bake uncovered at 350° for 30 minutes. Combine soup and sour cream, pour over chicken. Bake 25 minutes longer. Serves 6.
Sift together flour, baking powder and soda. Set aside. Cream together sugars, shortening, eggs and vanilla. Add the dry ingredients to the creamed mixture. Mix well. Then add one at a time the oatmeal, peanuts and corn flakes. Drop onto a greased cookie sheet the size of a walnut about 1 1/2 inches apart. Bake at 350° for 12 to 15 minutes.
Cook meat and onion together. Drain. Drain canned vegetables. Mix everything together and cook on stove for a few hours. Serve with Jiffy cornbread.
Mix and drop by teaspoon on cookie sheet. Bake at 350° about 10 minutes.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture. Cook 2 minutes, stirring constantly.
Cook squash in enough boiling water to cover in saucepan for 10 to 15 minutes or until tender; drain and mash. Combine egg and 1 cup mashed squash. Stir into dry ingredients in bowl. Add onion and mix well. Drop by tablespoons into shallow hot oil in skillet. Cook and brown on both sides. Drain on paper toweling.
Steam carrots and let cool. Make salad dressing by mixing vinegar, oil, mustard and spices. Mash tofu with fork and mix with dressing. Let marinate for 10 minutes. Chop cooled carrots. Mix all together and add mayonnaise and/or sour cream.
In saucepan bring water and margarine to a boil. Add flour and mix with wooden spoon. Cool 10 minutes. Add eggs, one at a time. Mix well. Spoon onto cookie sheet by teaspoon and bake 30 minutes at 375°.