HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break linguine in half and cook. Drain until dry. Chop onions, tomatoes, cucumbers and peppers. Mix in with linguine and Viva Italian dressing and 1/2 bottle Salad Supreme seasoning. Mix through. Let stand a few hours (to season) in the refrigerator.
Beat egg whites until frothy. Add sugar gradually. Beat until stiff peaks form. Fold in the pecans and chocolate chips. Add the vanilla.
Cream butter and sugar. Add eggs, one at a time, beating until light, after adding each egg. Add buttermilk. Sift all dry ingredients together and add to mixture, a little at a time. Last, fold in berries. Bake in layer pans about 35 minutes at 350°.
Melt butter and salts in pan. Add sauce. Mix. Pour over dry ingredients and mix well. Cover and bake for 2 1/2 hours at 250°. Stir often.
Preheat oven to 400°. Unwrap turkey breast and rewrap in 18 to 24 inches of heavy-duty foil. Place turkey breast in baking pan and bake for 3 hours. Remove from oven; carefully open top of foil and neatly fold it back out of the way. Place margarine on top of breast; season with salt and pepper. Return open turkey to oven for an additional 30 minutes to brown. Cool slightly before carving.
Preheat oven to 350° Grease 9 x 13 in. pan. Prepare cake as directed on package. Pour into greased pan and bake for 20 minutes.
Sift dry ingredients and set aside. Mix other ingredients together. In a large bowl, combine both mixtures. Chill dough. Roll into balls. Place on lightly greased cookie sheet. Flatten balls in crisscross pattern with wet fork. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Fill 7 quart jars tightly. Cover with syrup. Place lids and rings on jars and process 20 minutes in water bath.
Preheat oven to 350°. Lightly grease a 9 x 5-inch loaf pan. Pour boiling water over combined dates and raisins. Cool slightly. In a large mixing bowl, stir together flour, soda, baking powder and salt. Stir egg whites and vanilla into cooled date mixture. Add with almonds to flour; stir until well blended (mixture will be thick). Spread evenly in pan. Bake 40 to 50 minutes or until wooden pick comes out clean. Cool in pan 10 minutes; remove from pan. Cool thoroughly on wire rack. Wrap and store overnight before serving. Makes 1 loaf.
Combine coconut, vanilla and milk. Mix well. Drop from teaspoon onto well-greased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove at once from cookie sheet.
Grease 9 x 13-inch glass baking dish. Spread pie filling on bottom; scatter pineapple over this. Sprinkle cake mix, drop sliced oleo, scatter walnuts and sprinkle coconut. Do not mix. Bake at 350° for 40 minutes or until done and lightly brown. Serve plain or with ice cream.
Peel and slice daikon and place in gallon jar. Add all ingredients, close jar and shake bottle. Place in refrigerator. The next day, you can add more daikon in jar and shake jar again to marinate daikon. Add yellow food coloring and keep in refrigerator. Ready to eat in 1 week.
Combine refried beans and enchilada mix. On a large platter, make a bed of the refried beans. Layer sour cream, then green onions, guacamole, black olives, Cheddar cheese and tomatoes and top with more green onions. Prior to serving, place tortilla chips around the edge of platter. Have extra chips on hand, as this recipe goes a long way. If desired, add chopped Ortega green chilies (these are not hot) before layering black olives.
Mix together onion soup mix, pineapple and brown sugar. Place chicken in a single layer in large pan with 2-inch sides. Spoon marinade over and bake uncovered at 325° for 2 hours.
Beat together oil, sugar, eggs and vanilla (about 3 minutes). Sift together 2 cups flour, salt and baking soda. Add dry ingredients, beating well after each addition. Stir in apples. Combine walnuts and 1 tablespoon flour; stir into batter. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan on rack. Spread with caramel topping. Makes 16 servings.
Sift flour, salt, baking powder and soda. Cream margarine and sugars; add eggs. Beat until fluffy. Add vanilla and water; add oatmeal, flour mix, nuts and raisins. Drop by teaspoon on greased cookie sheet. Makes 4 to 5 dozen. Keep in tight fitting cookie can.
Mix graham cracker crumbs and 1/3 cup sugar. Stir in melted butter. Press into buttered 9 x 13-inch baking dish. Beat 2 eggs, 3/4 cup sugar and the cream cheese until light and fluffy. Pour over the graham cracker crust. Bake for 20 minutes in 350° oven.
In pitcher, combine grape juice, sugar and ReaLemon brand; stir until sugar dissolves. Just before serving, add club soda, fruit and ice.
Brown sausage in a skillet, stirring until crumbly. Drain and set aside.
Place bacon in a 1-quart casserole. Cover with paper towels and microwave on High until crisp, about 1 1/2 minutes. Remove bacon and drain. Reserve drippings in casserole. Crumble bacon and set aside.
In a small bowl, combine vegetable oil, honey, cider vinegar and chili sauce. Add remaining ingredients. Place chicken pieces in a shallow baking pan. Pour sauce over chicken and bake, uncovered, at 350° for 1 hour.
In a skillet, brown the pork chops on both sides in the butter. Transfer the pork chops to the crock-pot. Add the remaining ingredients. Cook on low temperature for 5 to 6 hours, cooking a little longer for thicker chops.
Dump pineapple with juice into 9 x 13-inch pan. Spread evenly; do the same with cherry pie filling. Dump dry cake mix in, spreading evenly. Cut stick of oleo in slices all over cake mix. Bake 350° until oleo is melted and top browned, 30 minutes.
Boil water and sugar until dissolved. Steam tea bags in additional 2 cups water. Cool. Mix with sugar water. Add brandy and orange juice. Mix and freeze. Mix occasionally until slushed up. Serve mixed with 7-Up.
Mix the first 4 ingredients. Spread into 9 x 13-inch Pyrex dish. Top with Cool Whip. (May top with chopped pecans.) Freeze. Serve frozen.
Cream shortening. Add brown and white sugars; cream. Add eggs. Add salt and soda to sifted flour and blend. Divide dough. To one half, add 1 cup candied cherries and 1 cup coconut. To other half, add 2 cups chopped dates and 2 cups chopped nuts. Bake at 350° for 11 to 12 minutes.
Peel, pit and cut peaches into bite-sized pieces; place half of peaches in chocolate crumb crust. In small bowl, beat at medium speed the cream until stiff peaks form. In large bowl prepare instant pudding as label directs, except use only 1 cup milk. Gently fold whipped cream and lemon extract into pudding mixture. Spoon over peaches; top with remaining peaches. Refrigerate and let pie set for 10 minutes. Serves 8.
Mix chopped cabbage, sesame seed, Chinese noodles (crunched up), onions and almonds. Mix liquids, sugar and flavoring. Toss with cabbage. Refrigerate. Best made same day.
Preheat oven to 350°. Mix cake mix as directed and set aside. Mix rest of ingredients. Fill cup 1/3 full with cake mix. Drop 1 teaspoon (or more) of cheese mix. Bake 30 to 35 minutes.
Brown meat and drain. Add onions, peppers and celery; cook slowly for 5 minutes. Add noodles that have been cooked in salty water, tomato sauce, chili powder, corn and pepper. Place in a greased casserole dish. Bake in 350° oven for 20 minutes. Top with cheese. Bake 10 more minutes.
Preheat oven to 450°. Add all ingredients to a large plastic bag. Close bag and shake until evenly coated. Empty potatoes into a shallow baking pan coated with Pam spray. Bake for 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
Mix all ingredients well and place in a loaf pan. Cover with reserved tomato sauce and bake at 350° for 1 to 1 1/2 hours. This will slice easier if allowed to cool.
Mix all the ingredients, except green pepper, together in a blender or food processor. Spread on thinly sliced French or Italian bread rounds. Decorate top of each round with a small diamond or square of fresh green pepper. Serves 10.
Combine Marshmallow Creme, peanut butter and honey, mixing with electric mixer or wire whisk until well blended. Add chocolate, raisins and nuts; mix well. Shape rounded teaspoon of mixture into 1-inch balls. Roll in coconut. Chill.
Cook and stir onion and garlic in oil in 3-quart saucepan until onion is tender. Stir in next 7 ingredients. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Make Lemon Oven Rice. Stir crabmeat and cheese into tomato mixture. Spoon over baked rice. Bake, uncovered, at 350° for 20 minutes more. Garnish with parsley. Yields 6 servings.
Stir flour, baking powder, cream of tartar, salt and sugar. Cut in shortening until mixture resembles crumbs. Add milk all at once. Stir until dough clings together. Knead on a lightly floured surface for 10 to 12 strokes. Pat to 1/2 inch thickness. Cut with a biscuit cutter. Bake at 450° for 10 to 12 minutes on an ungreased baking sheet.
Put strawberries, yogurt, pineapple juice and honey in blender and blend together. Add optional wheat germ and blend again. Serve at once.
Melt chocolate chips and butter. Cool slightly. Add eggs. Cool slightly. Add powdered sugar and marshmallows and nuts. Roll in coconut or nuts. Refrigerate.
Make sure cream cheese is soft before starting. Fork ingredients together well. Roll into a ball. Add pecans if desired. Chill and serve.
Combine pudding mix and 3 cups milk in bowl; mix well. Fold in whipped topping. Layer graham crackers and pudding 1/2 at a time in a 9 x 13-inch dish. Combine 3 tablespoons milk, butter and chocolate in saucepan. Heat until butter and chocolate are melted, stirring to mix well. Add confectioners sugar; mix well. Spoon evenly over top. Chill until serving time. Yield: 15 servings.
Mix chicken with spices and marinate for at least 15 minutes. Heat pan and add 2 tablespoons cooking oil. Add chicken with spices over low heat until golden. Add sugar to caramelize. Add 1/2 cup water and cook, covered, 30 to 45 minutes. Makes 6 servings.
Use large heavy pot (I use a Magnalite Dutch oven) and cook on medium heat. Cook first 3 ingredients to a soft ball stage (approximately 10 minutes). Stir constantly as it starts to thicken. Quickly add last 3 ingredients. Mix well. Drop with 2 spoons onto waxed paper.
Bake at 350° for 20 to 25 minutes. Makes approximately 70 cookies.
Mix all ingredients together. Put in crock-pot sprayed with Pam. Cut several slices of cheese on top. Sprinkle with paprika. Cook 3 to 4 hours on low.
Bring water to a boil. Put 2 teaspoons cocoa mix in mug. Mix with water and small amount milk. Put chocolate whipped cream on top and colored jimmies (great fun with children after cold day of sledding).
Combine all ingredients and place in greased casserole dish. Crumble Ritz crackers on top and place remaining 1/2 stick butter on crackers in pats. Bake 1 hour at 350°.
Simmer tomatoes, onion and seasonings for 15 minutes. Pour into baking dish and top with cheeses. Broil in the oven until cheese is melted and turns golden brown.
Spray 2 cookie sheets with Pam. Mix cereal and peanuts. Spread across the cookie sheets. Put corn syrup and sugar in microwave for 30 seconds. Stir until mixed well. Heat in microwave for 4 minutes longer. Mix peanut butter and vanilla into syrup and sugar mixture. Pour over cereal and nut mixture. Cool.
Mix melted oleo, chicken broth, cream of celery soup and Veg-All in a 9 x 13-inch pan. Lay chicken on top, then mix flour and milk together. Pour on top of chicken breast. Bake at 350° for 1 hour.
Cream butter and cream cheese thoroughly. Then add sugar. Beat until real creamy. Add eggs and flour alternately, beating after each addition. Start with and end with flour. Add flavoring. After mixing, pour into a greased and floured tube or Bundt pan. Place in cold oven. Turn temperature to 300° and bake for 1 1/2 to 2 hours.
Preheat oven to 400°. In an 8 x 12-inch baking dish, combine potatoes, oil and pepper. Firmly press potato mixture evenly across bottom and sides of dish. Bake, uncovered, for 15 minutes.
Mix cake mix, vanilla pudding mix, eggs, banana and oil by hand. Then 5 minutes with an electric mixer. Bake at 350° for 45 to 60 minutes.
Drain cooked tomatoes; save liquid. Chop tomatoes finely and mix with celery, green pepper and onion. Add tomato juice, horseradish, sugar, vinegar, salt and pepper. Chill several hours. Serve cold in sherbet glasses. Eat with spoon. Serves 6.
Cream sugar and shortening. Add eggs and beat. Add next 6 ingredients and mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 300° for 35 minutes. Remove from oven and spread marshmallows over the top. Increase oven temperature to 350° and return cake to oven for 10 minutes. Cool 1 hour. Frost with chocolate frosting.
Bake pastry shell according to directions on package. Let cool. Beat milk and pudding mix until thickened. Stir in coconut and pineapple. Pour into cooled pie shell. Chill for 2 hours. Garnish with whipped topping.
In pan, melt margarine and add water. Add flour so it forms a ball. Let cool. Add eggs, one at a time. Mix with beater. Bake at 400° for 20 to 25 minutes (light brown). Let cool. (Spread mixture on cookie sheet to bake, greased.)
Combine chocolate and water; bring to a boil. Stir until chocolate melts. Cool; stir in vanilla and set aside. Cream butter; gradually add sugar, beating well at medium speed. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat until blended. Combine flour, soda and salt. Add to creamed mixture. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks. Frost with Coconut-Pecan Frosting.
Brown ground beef and onion. Add garlic powder and chili powder. Add 1 large can Hunt's tomato sauce and 1 large can Bush's red hot chili beans. Simmer.
Peel apple and grate into a large saucepan. Grate yellow zest from the lemon into pan and squeeze in juice. Add blueberries and sugar. Lightly crush berries. Bring to a simmer over medium-high heat, stirring constantly. Skim any foam that rises to the surface while cooking. Reduce heat and simmer until jam reaches the sheeting stage (220°), about 35 minutes. To test, dip a spoon into the jam and hold over the pan; two drops that start at opposite sides of the spoon should meet before they fall off. Remove from heat and stir in cinnamon. Cool to room temperature and pour into jars. Chill. Store in the refrigerator.
Beat egg whites until stiff. Add crushed crackers, vanilla and chopped nuts. Mix well. Pour into well-buttered 8 x 12-inch pan. Bake 25 minutes at 350°. After cool, pour 1 can peach pie filling over top. Top with whipped cream.
Combine flour, sugar, baking powder, soda and cinnamon. Add enough water to Coffee Rich to equal 1 cup. Add to flour mixture with bananas, egg whites and oil. Mix to blend. Fold in cereal, raisins and dates. Bake in 8 1/2 x 4 1/2 x 2 1/2-inch pan at 350° for 1 hour.
Mix fruit cocktail, sugar, eggs, flour, soda and vanilla in bowl together. Pour in well greased 9 x 13-inch Pyrex pan. Sprinkle brown sugar, coconut and nuts on top. Bake 40 minutes at 350°.
Spread softened cream cheese on bottom of 9 x 11-inch baking pan. Sprinkle with chopped scallions. Spread chili on top. Sprinkle the Monterey Jack and jalapeno cheeses on top. Sprinkle with Cajun spice. Bake at 350° for 30 minutes. Serve hot with tortilla chips.
Brown beef in a skillet. Add onion and cook 10 minutes. Add tomato sauce and seasoning, simmer 5 minutes, stirring occasionally. Cook noodles according to package directions. Drain and rinse. Blend cheese and sour cream. Add olives and mix with noodles. Spread about 1/2 the mixture in a greased 3 quart baking dish. Top with 1/2 the meat sauce then add remaining noodles and meat sauce mixture. Bake at 350° for 30 minutes. Serves: 10.
Cream margarine or butter and sugar. Add eggs, oats, flour, cinnamon, vanilla and nuts (if you use nuts); mix together. Pour into a 13 x 9-inch pan. Bake at 350° about 25 to 40 minutes, until light brown. Cool 10 to 15 minutes. Cut into squares; roll in confectioners sugar.
Beat eggs, sugar, oil and pumpkin. Stir in all dry ingredients. Mix thoroughly. Bake in an ungreased pan, 15 x 10-inch or 14 x 11-inch. Bake at 350° for 30 to 35 minutes. Cool and frost.
Mix brown sugar, dry mustard and vinegar. Pour into bottom of large greased loaf pan or 2-quart Pyrex dish. Place pineapple rings on top. Mix first 7 ingredients well and pack meat mixture on top of pineapple rings. Bake 1 1/2 hours at 375°. Invert on platter.
Have ready a baked 9-inch pastry shell or a rich crumb crust. Soak gelatin in cold water. Scald milk. Mix sugar and cornstarch together, then add egg yolks and beat well. Stir this mixture into scalded milk; cook over low heat or hot water until the custard coats the spoon. Stir constantly. Take out 1 cup custard and add it to the melted chocolate. Beat with rotary beater until cool, then add the teaspoon of vanilla. Pour into the pie shell and chill.
Let milk come to boil, then cool before adding yeast. Mix as you would for bread. After the dough has risen three times, shape into rolls. Place on a greased baking sheet. Brush well with melted fat; cover and let rise again. Then bake in a moderate oven (400° to 450°) for 15 to 20 minutes.
Melt margarine in skillet over medium heat. Add chopped onion, mustard and poppy seed. Stir until well mixed. Remove from heat; add ham and set aside. Put ham mixture into buns and add cheese. Heat 15 minutes or until browned.
Saute very lightly mushrooms and add them with their juice to ground beef in a bowl. Mix gently with bread crumbs, egg, catsup, soy sauce and mustard. Then transfer to a baking pan or casserole. Add a topping of mashed potatoes, well buttered, about 1/2-inch thick. Bake 1 hour in a preheated 350° oven. Potato topping should be crisp and golden. If necessary, raise temperature for the last 10 minutes. Serves 4 to 6.
Combine dry ingredients; stir in rest. Mix with spoon, no mixer. Bake 1 hour at 350° in bread pans. Cool and frost.
In a bowl, combine the dry ingredients. In a mixing bowl, beat the eggs, sugar and oil. Add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in nuts. Pour into two greased loaf pans.
Brown sausage; drain, then add cheese. Heat until cheese blends in with sausage. Add all other ingredients. Stir until blended and remove from heat.
Combine flour, salt and Tabasco with a little of oyster liquid. Stir into oysters and rest of liquid. Simmer over low heat until edges curl. Pour scalded milk into oysters. Heat to almost boiling. Remove from stove and add butter, pepper and paprika. Let stand for 15 minutes to mallow the flavor. Do not boil at any time!
Crush crackers and mix with butter and powdered sugar. Dissolve Jell-O in 1 cup hot water, add pineapple. Cool until syrupy. Cream together cream cheese and sugar. Whip chilled Pet milk, add cheese mix to whipped Pet milk and beat. Pour into lined pan of graham crackers and add 1/2 cup of graham crackers on top. Chill at least 1/2 hour before serving.
Peel potatoes. Boil potatoes until slightly firm; do not overcook. Drain water off potatoes and dice potatoes while still hot. Add all remaining ingredients and mix together. Serve while hot. You may serve cold, if you prefer.
In a 5-quart saucepan, heat oil. Brown chicken. Drain off fat. Add water, celery rib, lemon, salt, thyme, pepper, bay leaf and onion. Bring to a boil. Simmer, covered, 45 minutes or until chicken is tender. Remove chicken. Discard chicken skin, lemon, celery rib and bay leaf. Bring broth to a boil. Add uncooked dumplings, carrots and celery. Boil, uncovered, 10 minutes. Remove chicken from bones. Cut into pieces. Add to dumpling mixture. Makes about 6 to 8 servings.
Add sugar and yeast to warm water. Stir and let stand 10 minutes, until frothy. Add salt, flour and oil. Stir and let sit 1/2 to 1 hour before using. Make sure fish is dry. Shake in flour. Stir batter before using. Dip fish in batter. Deep fry at 360° for 5 to 6 minutes. Drain on paper towels. Will stay crisp in warm oven.
Wrap each chestnut in 1/2 strip raw bacon. Secure with toothpick. Place on broiler tray. Bake at 350° for 40 minutes or until bacon is crisp. (Bake; do not broil.) While chestnuts are baking, mix sugar and ketchup in a small bowl. Remove wrapped chestnuts from pan. (Do not remove toothpicks.) Place in baking dish. Pour ketchup mixture over chestnuts. Bake for 20 minutes at 350°. Serve hot.
Preheat oven to 375°. In bottom of buttered casserole, arrange artichoke hearts. Spread shrimp over artichokes. Saute mushrooms in 2 tablespoons of butter for 6 minutes. Layer over shrimp. Melt remaining 4 tablespoons butter in a saucepan. Whisk in flour, stirring until well blended and smooth. Pour in milk, whisking constantly until mixture has thickened. Season with salt and pepper, then add Worcestershire sauce and sherry. Pour over casserole. Sprinkle with cheese and paprika. Bake at 375° for 30 to 40 minutes. Serve hot, garnished with an extra sprinkling of paprika and chopped fresh parsley. Chicken may be substituted for shrimp.
Brown sausage in olive oil (about half cook it). Remove from pan and put aside. Add flour to oil that was used and make roux (see my recipe). Add onions, celery and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine, parsley and garlic. Pour in red pepper, Lea & Perrins, dried mint and tomato sauce; stir really well. Bring to a bubbly boil and add salt to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. Should serve 8.
Cream butter and sugar. Stir in bananas and eggs. Stir in flour and soda. Add cherries and nuts. Mix well. Bake in a greased loaf pan at 350° for 1 hour.
Line 8 bread pans with wax paper. Cream shortening and sugar. Add spices, molasses and beaten eggs. Mix thoroughly. Add currants and raisins. Cut up candied fruit and add; chop walnuts and add. Add salt and baking soda. Alternately add coffee and flour, using only enough coffee to make mixture moist. Bake in a 250° oven for 2 hours or until toothpick comes out dry. Yields 8 loaves.
Mix bananas and water; set aside. Combine remaining ingredients except pecans; add bananas; add pecans last. Put in two large or three small greased and floured bread pans. Bake 45 min. at 350°F.
Combine all ingredients. Place in greased loaf pan. Bake at 350° for 1 hour.
Wear rubber gloves to seed and coarsely chop the peppers. Place the bell peppers into blender or food processor and chop until fine. You should have about 3/4 cup. Process the hot peppers until finely chopped. You should have 1/4 cup. In a large pot, combine the peppers with the sugar and vinegar. Over high heat, bring to a boil and add the Certo. Add food coloring if you are using it. Pour into 7 (1/2-pint) jars and seal or refrigerate.
Cream cheese and whip with 1 heaping tablespoon mayonnaise. Whip 2/3 cup whipping cream. When jello is cool, add other ingredients. Pour in dish or mold and place in refrigerate.
Fill blender 1/2 full with ice. Mix all ingredients in blender until smooth. Enjoy!
Mix dry ingredients. Add to melted butter and corn. Beat well and drop by teaspoonfuls in hot, deep fat. When brown, remove and serve with butter, syrup or honey.
Cook 7-Up, cornstarch and food coloring until thick. When cool, put in strawberries and pour into crust. Top with whipped cream.
Prepare frozen broccoli according to package directions and place in a 3-quart casserole. In a separate bowl, combine mayonnaise, eggs, soup and most of the cheese. Add mixture to the broccoli and mix together. Pour crushed crackers and remaining cheese over top and bake at 350° for 1 hour. Serves 8 to 10.
Mix together in big roaster. Put 2 slices of bread on top; cover. Bake at 250° for 5 hours.
Line a 9-inch pan with pastry. Cover with cheese. Fry bacon until crisp, crumble and arrange on top of cheese. Beat eggs with flour, salt, cayenne and nutmeg. Add milk and melted butter. Pour custard over bacon and cheese. Bake in 375° oven for 40 minutes, until set. Cut into wedges. Serve warm as an hors d'oeuvre.