HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop a can of whole tomatoes and put them in a bowl with the juice. Chop some parsley; add olive oil and Tabasco sauce. Chop some onions, only if you like them, and put all of these in the tomatoes. Now you are ready to eat them with corn chips.
Melt margarine in large saucepan. Add flour to sugar and mix, then add to margarine. Beat egg yolks and add all other ingredients to mixture. Pour into 9-inch unbaked pie crust. Bake at 425° for 10 minutes, then lower temperature to 350° for 40 minutes.
Preheat oven to 325° and grease an 8 x 12-inch glass ovenproof dish. Beat until creamy the eggs, 1 1/2 cups of sugar, cream cheese and 2 teaspoons of vanilla. Pour into dish and bake in a 325° oven until you can touch center and it's not soft, 30 to 40 minutes. Remove from oven and let set 10 minutes.
Dissolve jello in boiling water; cool until syrupy, then stir in remaining ingredients. Turn into a round 8-inch or 9 x 1 1/2-inch cake pan lined with wax paper. Chill until firm, turn out on waxed paper and frost top. Cutting wedges on lettuce, decorate squares with cranberry sauce and walnut halves.
Boil milk and sugar 6 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Beat until creamy. Pour into greased dish to set until firm.
Mix first five ingredients and add 1/3 c. oil very slowly. Add 1 c. oil slowly after mixing other ingredients together and beat.
Mix all ingredients together. Store in the refrigerator. A blender works best to mix this.
Microwave margarine until melted. Mix in other ingredients. Mix well. Put in 13 x 9 x 2 pan. Bake at 325° for 40 minutes.
Sift together flour, salt, baking powder and sugar. Add shortening, milk and vanilla. Beat vigorously. Put in greased 8-inch square, 9-inch square or 6 x 10-inch pan. Drain cherries. Put cherries over mixture in pan. Sprinkle with 1/2 cup sugar. Pour 1 cup hot water or hot cherry juice over all. Bake at 375° for 40 minutes. Good served warm.
Mix dry ingredients; add liquids. Mix and bake at 350° for one hour in layer pan.
Mix and refrigerate in covered bowl. This is good when you have a number of people to serve.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking dish; set aside. Melt butter. Stir together sugar, flour, cocoa powder, soda and salt. Add to batter with oil. Stir until smooth.
Mix all ingredients together. Cover and let stand in refrigerator at least 5 hours. Best when made one day before use to allow flavors to combine. Yields 1 cup.
Mix mustard with water to make a paste and set aside. Boil all but mustard mix. Cook 5 minutes and cool. Add mustard mix and beat with electric mixer for 5 minutes.
Scald tomatoes; remove skin and centers. Sprinkle inside of tomato with salt and chill in refrigerator. Mix cheese, cream, chili sauce, catsup, paprika, salt and pepper together into a thick, smooth cream. Fill the tomatoes mixture and return to refrigerator until ready to serve. Top with mayonnaise (a drop). Serve on a small leaf of lettuce.
Combine the 3 ingredients. Work in sausage and cheese well. Drop and shape on ungreased cookie sheet. Bake at 400° until nice and brown. Serve hot. These freeze well.
Mix beaten eggs, milk and peach juice. Dip slices of bread into the mixture. Arrange slices in an oval pie dish so that they overlap. Put peaches between and on top. Pour remaining juice over mixture. Sprinkle generously with sugar, cinnamon and nutmeg. Bake 15 to 20 minutes at 350° until set and gently brown. Dust with 4x sugar. Serve with cream of yogurt.
Beat eggs in mixer. Mix sugar and flour together, then add to eggs. When foamy, fold in rhubarb. Pour into pie crust. Make lattice top and bake at 400° for 45 minutes.
Peel and cut potatoes and carrots in strips. Put butter in bottom of pan. Mix potatoes and carrots. Put in pan. Add chops. Season to taste.
Cream Butter and sugar until fluffy. Blend in flour gradually and beat at medium 5 minutes. Chill overnight.
Drain pineapple. Dissolve gelatin in 1/4 cup pineapple juice. Bring remaining juice to a boil; pour over gelatin. Put aside to cool. Mix pineapple (cut into small pieces), nuts, celery, green peppers and salt with cottage cheese and mayonnaise. Add cooled gelatin mixture. Fold in whipped cream. Pour into ring mold, rinsed with cold water. Chill until firm. Serves 15 to 20 people.
Cook leek in butter until tender. Add remaining ingredients, except light cream, parsley and green onion. Cook until potatoes are very soft. Blend. Reheat with light cream. Serve with minced parsley and chopped green onion.
Heat vinegar,	oil and sweetener to boil. Pour over peas, onion and bell pepper. Let set for a good spell.
Beat egg yolks in a large bowl. Beat in milk, melted butter, vanilla and sour cream. Combine flour, salt and other dry ingredients. Sift into egg mixture and beat well. Beat egg whites until stiff. Carefully fold into batter. Bake and serve with desired topping.
Put contents of chicken in roaster. Pour all soups and rice over chicken. Dot each piece of chicken with butter. Season with salt and pepper. Bake at 300° to 350° until done. Make gravy with drippings.
Mix cake mix, egg and oil; save 1 cup for crumbs. Pat remaining mixture in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Line loaf pan with waxed paper to overlap sides of pan. In a 1-quart bowl, add chocolate and peanut butter. Microwave until melted. Add cereal and raisins. Mix. Pour into pan and press to flatten. Put into freezer for 1 hour. Store in freezer. Makes 8 bars (1/2 fruit, 1/2 protein, 1/2 fat and 60 optional calories).
Mix together butter, sugar and eggs. Add cream and vanilla. Sift together dry ingredients and add to first mixture. Chill at least 1 hour. Drop on greased cookie sheet and bake 8 to 10 minutes at 425°. Do not overbake.
Soak figs in sherry wine for 1 hour. Mix sugar, oil and eggs. Mix flour, soda, baking powder, cinnamon and nutmeg. Add with oil mixture to figs. Can be baked in loaf pan 1 hour or in muffin tin at 350° for 25 minutes.
Mix together cottage cheese and Cool Whip. Sprinkle with dry jello. Add drained pineapple, mandarin oranges, coconut and nuts (optional). You may substitute any fruit and dry jello. Quick and easy.
Cook squash and carrots separately and drain both well. Season to taste. Melt oleo and add to the bread stuffing. Mix sour cream and chicken soup together. Put half of the bread stuffing mix in the bottom of baking dish; place squash and carrots on top of crumbs and add the soup mixture. Put remainder of crumbs on top. Bake at 325° for 20 minutes. This freezes well.
Mix all ingredients together.	Put in pie crust. Top this with the fruit and	put in the refrigerator for 3 hours. Slice and serve cold.
Brown meat, onions and peppers in large skillet. Stir in water, catsup and mustard. Bring to boil. Stir in rice. Remove from fire and let stand for 5 minutes. Fluff with fork. Sprinkle with cheese and cover. Let stand until cheese is melted. Garnish with lettuce leaves, pickle and tomato slices.
Butter bottom and sides of a deep 12-inch pie plate. Mix veggies and cheese together and place in pie plate. Combine remaining ingredients and pour over veggies. Bake at 350° for 45 minutes or until golden brown.
Sift together flour, baking soda, salt and cinnamon in large bowl. Stir in walnuts and set aside. Combine sugar, oil, vanilla and eggs. Stir in apples. Stir apple mixture into flour mixture just until moistened (will seem very stiff). Spoon into greased 10-inch tube pan; spread evenly. Bake in preheated 325° oven 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 to 15 minutes. Remove from oven; cool completely on wire rack. Sprinkle with powdered sugar.
Cream sugar and shortening; add eggs, cherries and juice. Mix salt and baking powder with flour; add to mixture. Add nuts. Put in well-greased loaf tin and bake at 350° for 50 minutes.
Bring the 3/4 cup sugar and 3/4 cup water to a boil. Add 1 can cherry pie filling and bring to a boil. Pour boiled mixture over 1 large box cherry Jell-O and stir until dissolved. Add crushed pineapple (drained), chopped walnuts and cola. Stir well and chill until set.
About 1 hour before serving: preheat oven to 350°, grease large cookie sheet. Separate breadsticks from one container, tie each piece into a knot and place about 2 inches apart on cookie sheet. Brush with beaten egg white and sprinkle with half of poppy seeds. Repeat with rest of dough.
Combine ingredients. Heat until sugar is dissolved and sauce is hot. Excellent for either chicken or pork.
Cook bread crumbs and milk in a double boiler 12 minutes. Remove from heat and add beaten eggs. Flake the salmon, removing bones. Add salmon and remaining ingredients to bread crumbs and milk. Pour into greased baking dish. Set dish in pan of hot water and bake for 30 minutes in 350° oven until firm in center when pressed gently or until knife comes out clean.
Cut up celery and boil in salt water for 7 minutes. Drain and add the can of cream of chicken soup and one cup water chestnuts (drained and sliced thin). Put in casserole dish. Melt one stick oleo, add crackers and slivered almonds to oleo. Put cracker mixture on top of celery & water chestnut mixture. Bake at 350 degrees for 30 minutes uncovered.
Drain sauerkraut; if using canned sprouts, drain also. Mix vinegar and sugar; simmer until sugar dissolves. Add to vegetables. Chill overnight. Keeps well in refrigerator for several days.
Brown hamburger and drain fat. Place back in cooking pot. Add onions and green pepper (may puree if wish). Then add dry ingredients followed by tomato ingredients. Simmer mixture on low 2 to 4 hours.
Cut Chicken in small pieces. Combine Chicken, Curry Powder, Black Pepper, Seasoned Salt, Garlic Powder and Onion Powder in a a large bowl. Cover and mix well. On top of stove in a large sauce pan, put in Oil and add Chicken. On low, stir every 10 minutes for at least one hour or until tender. Serve with white rice.
Cook all, except butter and mushrooms. Remove from heat. Stir in butter. Add mushrooms. Ready to serve.
Mix salmon, egg, bread and saltines in large bowl. Crush corn flakes in separate bowl. Roll salmon patties in corn flakes and bake in oven until browned.
Heat oven to 350°. Grease and flour a 12-cup fluted tube pan. In large bowl, combine eggs and water. Add remaining ingredients, except corn syrup; stir by hand until combined. Pour into prepared pan. Bake at 350° for 75 to 85 minutes, or until inserted knife comes out clean. Cool in pan 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic or foil and store in refrigerator. Glaze with warm corn syrup before serving, if desired.
Cook noodles according to package directions. Drain and rinse with cold water. Combine mayonnaise and Italian dressing. Fold together all ingredients until evenly blended. Chill well. Serves 6.
Fry meat until brown in butter. Chop garlic fine. Add to meat. Add salt, pepper, sugar and sauce to meat. Cover and cook 15 to 20 minutes. Cook noodles according to package directions; drain. Start oven at 350°. Chop onions and some green tops. Mix with cream cheese and sour cream. Put 1/3 of noodles in casserole. Spread 1/3 cream mixture. Cover with 1/3 meat mixture. Repeat until 3 layers each. Sprinkle with Cheddar cheese. Bake 20 minutes or until bubbling.
Combine sausage and celery in a large skillet. Cook over medium heat until sausage is browned and celery is tender. Stir to crumble meat. Drain. Stir in chicken broth, mushroom soup, chicken soup, water chestnuts, mushrooms, rice and thyme. Mix well. Spoon into a lightly greased 3- quart casserole and sprinkle with almonds. Bake, uncovered at 350 degrees for 1 1/2 hours. Garnish with parsley if desired.
Combine 1st three ingredients; add melted chocolate and vanilla. Mix well. Add flour and nuts. Bake at 350° for 30 minutes.
Mix sugar and flour in a bowl. Slowly add milk and vanilla; beat well. Melt butter and add to batter. Pour fruit and juice into a 13 x 9-inch baking dish. Dump batter into fruit; do not stir. Bake in a 375° oven about 45 minutes or until brown. Makes 8 servings.
Melt oleo in 9 x 13-inch Pyrex dish. Coat bread in oleo and place in dish. Mix together milk, salt, pepper and Egg Beaters. Pour over bread. Sprinkle shredded cheese over mixture. Bake 30 minutes in 350° oven.
Melt butter in a 9 x 13-inch baking dish. Mix together flour, baking powder, salt, milk and sugar. Pour into baking dish with the melted butter. Pour 2 cups of fruit and juice on top and bake. Do not stir.
Mix together the mashed bananas, egg whites and dates. Add oats and raisins. Place on cookie sheet by tablespoonfuls and flatten. Bake at 350° for 20 to 25 minutes.
Cream Crisco, butter and sugar until light. Add eggs and flour alternately, then add flavorings. Bake in greased and floured tube pan for 1 1/2 hour at 300°.
Melt butter with rice. Combine other ingredients and pour into large casserole. Cover and bake at 350° for 1 hour.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Blend, then beat at medium speed for 2 minutes. Set aside 1/4 cup coconut. Stir remaining coconut into batter. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 55 minutes. Cool in pan for 15 minutes. Remove from pan. When completely cool, brush top of cake with honey and sprinkle reserved coconut.
Slurch won't hold a shape like play dough. Wonderful play medium for young ooze-enthusiasts! Ok for the littlest kids.
Boil water and Sure-Jell and add sugar. Pour over berries in containers and freeze.
Scrub okra and pack whole pods into clean, hot jars. In each jar, insert a few celery leaves, 1 garlic clove, peeled and 1 sprig of dill. Bring water, vinegar and salt to a boil. Pour the boiling liquid over the okra. Seal. Process 10 minutes in simmering hot water bath. Let okra stand for about 1 month before using. (To can in quart jars, increase the processing time by 5 minutes.) Makes 4 pints.
Dissolve jello in boiling water; add marshmallows and let melt. Add drained pineapple; let chill until thickened, about 1 1/2 hours. Fold in whipped cream, cottage cheese and nuts. Pour into jello mold.
Pour off drippings and return 2 tablespoons to roasting pan. Stir in broth. Cook over medium heat, stirring to loosen browned bits from bottom of pan. Remove from heat and add milk. Mix cornstarch and cold water until smooth. Add to liquid in pan. Add salt and pepper to taste. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Makes about 2 cups gravy. Can be made in saucepan.
Melt morsels in double boiler. Add the rest of ingredients. Mix well. Drop by spoonfuls on waxed paper.
Beat eggs, milk, mustard and garlic salt. Sprinkle flour over cheese and stir. Butter 9 x 13-inch pan. Put bread slices on bottom. Add chopped ham, onion and cheese over bread. Pour egg mixture over top. Let set in refrigerator overnight. Bake 45 to 60 minutes at 325°.
Brown ground meat in oil. Drain and add salt, pepper, onion and garlic salt. Add spinach. Drain spinach and cut up spinach. Brown again on low heat. Add bread crumbs or crackers. Add mushrooms and egg; mix well. Let simmer 5 minutes. Turn heat off.
Beat egg whites until they foam. Add vanilla and vinegar. Beat stiff. Add sugar gradually, one teaspoon at a time. Bake on waxed paper on inverted pan at 150° to 175° for one hour.
Preheat oven to 350°. Brown onion in oil. Add meat, salt and pepper. Brown. Pour off excess fat. Add green beans and soup. Pour into casserole. Mash potatoes with milk and egg. Spoon over meat mixture. Bake 30 to 40 minutes.
Cook vegetables. Drain and add onion. Bake empty crust for 5 minutes at 425°. Remove crust from oven and place vegetables, ham and cheese in crust. Beat together eggs, milk and salt and pour over vegetables. Bake at 375° for 40 to 45 minutes. This freezes well in the pan.
Combine orange juice and milk in a mixing bowl. Add pudding, seal bowl and shake for 1 to 2 minutes. Stir in sour cream. Chill 2 hours. Serve with any fruit.
Mix butter, powdered sugar, milk, pecans and coconut until well mixed. Roll into balls, refrigerate 2 hours or overnight. Mix chocolate chips and paraffin in a double-broiler, dip balls and place on wax paper.
Boil potatoes; peel and chop to bite size pieces. Boil eggs; save yolks and chop whites. Mix mayonnaise, egg yolks and pickle juice to taste. Coat potatoes, egg whites, pickles, celery and onions with yolk mixture. Salt and pepper to taste.
Mix the 4 ingredients together until smooth. Roll into balls. May be eaten as is or topped with a Hershey's Kiss pushed down slightly to make a blossom. They can also be dipped in chocolate.
Toast almonds. Cook barley in 2 quarts water. Boil 45 minutes over medium heat. Add fruits and the rest of ingredients. Cook until thick. Serve with cream.
Cook and stir Karo syrup, sugar and water in saucepan over medium heat to dissolve sugar, then cook, without stirring, to 300° or until a small mixture separates into hard brittle threads in very cold water. Cool a minute, stirring flavoring and food coloring (if wanted). Pour into a cookie sheet or any pan. Let harden. After candy is hard, break with a knife. Candy is ready to eat.
Sprinkle steaks with salt and pepper. Saute in clarified butter until they are light brown. Add the sherry and cognac and set on fire. When blaze subsides, remove steaks to warm platter. Do not pour off liquid in pan. Squeeze lemon juice into pan. Then add mustard, parsley, chives and Worcestershire sauce. Stir well and heat to bubbly. Spoon over steaks. Enjoy!!
Heat milk. Mix flour, sugar and salt, then stir into milk slowly. Cook until thickened, stirring constantly. Add egg yolks which have been slightly beaten and oleo; continue cooking for 2 minutes. Remove from heat. Add vanilla. Pour into cooked pie shell (will fill an 8-inch pan). Use egg whites for meringue.
In a nonstick skillet, saute garlic and vegetables in olive oil. Add remaining ingredients. Cook, covered, for 15 minutes, or until done. Add cooked rice.
Combine first 7 ingredients. Pour over chicken breasts. Bake 1 1/4 hours in 350° oven. Serve with rice.
Combine all ingredients in a blender. Blend for 30 seconds, or until ice cubes are crushed.
Brown pork chops in a little oil, then remove from skillet. Pour in rice. Brown rice in drippings, stirring often. Pour in soup. Mix with the rice. Return pork chops to skillet and add enough water to cover the chops. Cover. Cook until pork chops are tender.
Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half the mixture firmly into bottom of buttered 9 x 13-inch pan. In large bowl, beat cream cheese until fluffy. Beat in milk, vanilla and egg. Mix well. Pour into prepared pan. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool to warm temperature. Chill before cutting into bars. Refrigerate any leftovers.
Cream shortening, butter and sugar until all sugar grains disappear. Add 4 eggs, one at a time and beat well after each egg. Mix soda and hot water; add to batter. Add buttermilk with 1/2 teaspoon salt stirred in alternately with flour, beginning and ending with flour. Bake in greased tube pan at 350° for 1 hour and 15 minutes. Remove from pan immediately.
In blender, place the first 6 ingredients; blend on high for 20 seconds. In double boiler, melt the butter and flour. Pour in cucumber mixture and heat. Take off fire. Add the cream or milk and finely chopped cucumbers. Chill.
Remove broccoli leaves and cut off tough ends of the stalks. Wash broccoli thoroughly and break flowerets into small or bite size pieces.
Combine the stuffing mix with melted butter and press half of it into 9 x 13-inch or 3-quart casserole dish. Lightly steam squash and onion until barely cooked. Drain thoroughly. Combine soup, sour cream and grated carrot. Fold in cooked squash and onions. Gently spoon mixture over stuffing mix in casserole dish and top with remaining stuffing mix. Bake at 350° until stuffing mix begins to brown and casserole bubbles around edge, about 30 minutes. Serves 6 to 10. Can do ahead. Don't freeze.
Mix all ingredients, except onion rings, and bake at 350° until heated through, covered. Then uncover and top with onion rings. Bake another 5 or 10 minutes, uncovered.
Cook macaroni according to directions on package. In separate saucepan, melt margarine. Mix in flour and milk. Stir to combine. Add Velveeta and reduce heat to "low." Stir constantly until all cheese is melted.
Cook macaroni until tender. Simmer celery in small amount of water until tender and drained. Combine macaroni and rest of ingredients. Pour into greased 1 to 1 1/2-quart casserole dish. Bake at 350° for 25 to 30 minutes.
Slice English muffins in half. Spread on pizza sauce. Put on a few pepperonis and top with Mozzarella cheese. Place pizzas on a cookie sheet and heat at 350° until brown.
Heat milk. Stir in 3 cups flour and then yeast, dissolved in 1/4 cup lukewarm water. Let rise 1 hour. Add sugar, egg yolks and remaining flour. Knead well 15 minutes or until dough leaves hands. Let rise again until double its size. Make into loaves and put into greased pans. Let rise again (1 hour). Brush tops with beaten egg before putting into 375° oven. Bake 35 minutes.
Prepare cake mix according to package, making 2 (8-inch) layers. When cool, split both layers horizontally. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup mixture for frosting. Spread remainder between layers of cake.
Dissolve jello in hot water. Add pineapple and strawberries. Pour into a 13 x 9 x 2-inch dish; chill until set. Combine pudding mix and milk; beat with electric mixer until thickened. Fold in Cool Whip. Spread over congealed mixture and chill until serving time.
Roll in balls and drop on baking sheet. Bake for 8 to 10 minutes at 350°.
Mix well, knead. Let raise for 1 hour. Work down. Put in refrigerator overnight. Take out and put in pans. Let rise 1 1/2 hours or until light. Bake at 350° until golden.
Boil potatoes with skin until soft. Remove skin and mash potatoes. Add sugar and mix until you have the consistency of stiff dough. Turn onto board or waxed paper and roll out until you have a thin layer. Spread a layer of peanut butter on top. Roll up into a long roll and slice about 1/2 inch thick. Let set until firm.
Boil butter, sugar and water to 300° or until the color of peanut butter (dark). Spread nuts on buttered cookie sheet with sides. Pour hot mixture evenly over nuts. Break chocolate bar into pieces and lay over hot mixture; spread lightly with a knife to cover evenly. When cool, break into pieces.
Brown rice in oil; remove from skillet and set aside. Cook and stir onions and celery in same skillet. Stir in mushrooms, broth, rice and seasonings. Simmer, covered, 25 to 30 minutes or until rice is cooked and liquid is absorbed. Stir in grapes, nuts and parsley; cook about 2 minutes or until grapes are thoroughly heated.
Bring water to boil in medium kettle. Add nuts and boil 1 minute. Drain and return to kettle. Add sugar. Stir until well coated. Heat enough oil in large frying pan to cover about 1/2-inch. When hot, add nuts and fry until all steam has stopped, stirring constantly. Spoon nuts on absorbent paper towels or newspaper. Sprinkle with salt. Cool completely.
Cut shortening into dry ingredients until consistency of coarse meal. Add enough water to vinegar and egg to make 1 cup. Add liquid to mixture until dough forms a ball. Divide dough and pat out with hands and roll into 9-inch crusts. Pastry will keep several months in freezer if wrapped tightly. The dough may be left in dough balls and frozen. I use Ziploc freezer bags.
Mix meal, beaten eggs, sweet milk, soda, salt, corn and bacon drippings; set aside. Saute ground meat; put on towel and dry. Grease large iron skillet; set aside. Pour 1/2 of batter in skillet. Sprinkle cheese, meat, onion and peppers evenly on batter. Pour remaining batter on top. Bake at 350° for 45 to 50 minutes.
In a 4-quart microwave-proof bowl, mix sugar, milk and butter. Cook on High 20 to 22 minutes or until mixture reaches 234° on candy thermometer, stirring every 5 minutes. Stir chocolate and marshmallow cream until well blended. Add nuts. Pour into a buttered 9-inch square pan. If you want thinner pieces, use a larger pan.