HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook corn syrup and sugar over medium heat until sugar dissolves and mixture bubbles. Remove from heat. Blend in peanut butter and 2 tablespoons butter. Add cereal until well coated. Press into buttered jelly roll pan. Melt 1/3 cup butter with milk over low heat. Remove from heat. Sift powdered sugar and cocoa into mixture. Blend thoroughly.
Slice squash into 1/8-inch slices. Batter in corn meal and salt and pepper to taste. Heat corn oil in skillet until bubbling. Fry slices in single layer until golden brown.
Saut corn and onion in oil until onion is slightly softened. Mix remaining veggies with warm corn and onion. Dress salad with favorite vinaigrette dressing or bottled Italian dressing. Chill 4 hours before serving.
Mix well. Melt 1/2 stick of butter in an iron skillet. Pour mixture into the butter. Bake at 400° to 450° until brown.
Unroll and seal the seam lines of the rolls. Spread the rolls with spicy mustard. Place ham and cheese on the rolls. Roll up and seal the edges. Cut with a sharp knife. Bake at 375° for about 12 to 15 minutes until golden brown.
Saute chicken in olive oil until done. Sprinkle chicken with pepper while sauteing. About half of the way through cooking chicken, add bell pepper and onion. When onion and bell pepper seem to be getting limp, add tomato sauce. Simmer for about 15 minutes, or until sauce warms up good. Add the shredded cheese to the top of each chicken breast. Make sure the pepper and onion are around and on top of each chicken breast, so the cheese can get on all of it at the same time. After cheese is melted, serve.
Combine sugar and cornstarch in a saucepan. Stir in water gradually. Cook till bubbly and thickened, then cook for 1 minute longer. Stir 1/2 the hot mixture into the egg yolks, then put that back in pan with the other 1/2 of hot mixture, cook for 1 minute longer. Remove from heat stir until smooth. Blend in butter and lemon juice. Put in cooked pie shell. Cool. Put cool whip or meringue on top.
Mix all together and drop by teaspoonfuls on cookie sheet. Bake at 350° for 10 minutes.
Melt all ingredients in double boiler; add peanuts. Stir and drop by spoonfuls onto wax paper and let cool.
Saute onion and garlic in hot oil in Dutch oven until tender. Add chicken, tomatoes, tomato sauce, chicken broth and 1 teaspoon salt. Bring to boiling, stirring occasionally. Reduce heat and simmer for 30 minutes. Remove chicken and let cool. Add chili powder and oregano to tomato mixture. Boil, uncovered, until reduced to 3 cups. Tear chicken into large pieces. Add chicken, corn and olives; set aside. Combine cornmeal with 4 cups water and 1 teaspoon salt. Bring to boil, stirring constantly. Boil until thickened. Remove from heat; let stand for 5 minutes.
Put pecans into blender; grind up fine, then use 1/2 to mix with the preceding. Form pecans in other half that's left. Makes 8 to 10 balls.
Combine sugar and cinnamon in a bowl. Blend cake mix with applesauce and eggs for two minutes at high speed. Pour half into pan. Sprinkle with sugar and cinnamon mix, then sliced apples. Add rest of batter. Bake in tube pan at 350° for 38 to 45 minutes. Cool for 30 minutes.
Mix all ingredients in a large bowl except tortillas and picante sauce. Put in refrigerator for about 1 hour. Then spread mixture on tortillas. Roll tortillas, then cut into bite-size pieces. Use picante sauce for dipping.
Bake cake in a 9 x 13-inch sheet cake pan at 350° for 20 minutes. Bring cream cheese to room temperature and whip confectioners sugar and cheese thoroughly. Make Dream Whip following package instructions, then blend Dream Whip and cream cheese mixture together. Put this mixture on cooled cake. Put cherries on top of cream mixture and chill.
Grate Cheddar cheese and let set at room temperature until soft. Blend Cheddar cheese, cream cheese and pimento together. Add other ingredients and beat until smooth.
Bake potatoes; let cool for about 1 hour. Cut each potato in half and each half in half with a serrated knife. With your knife, trim some of the potato meat off and save for later use (great for potato salad). Lay potato skins on a cookie sheet that has been sprayed with Pam. Sprinkle potato skins with bacon, shredded Monterey Jack with jalapenos and Velveeta cheese. Bake at 400° until cheese is melted. You can cover with aluminum foil and refrigerate until your party and then pop them in the oven when ready to eat. Serve hot with Ranch dressing as a dipper.
Combine flour, cocoa, sugar, baking powder, and salt. In a separate bowl, combine egg yolks, vanilla and beat slightly. Beat in milk and oil. Add egg mixture to flour mixture. Stir until combined, yet slightly lumpy. In a bowl, beat egg whites until stiff. Gently fold beaten egg whites into batter leaving little fluffs of egg whites. Cook according to waffle iron instructions. Top with powdered sugar, optional.
Mix flour, 3/4 cup sugar and baking powder. In separate bowl mix applesauce and cocoa. Combine with flour mixture. Beat in milk and vanilla. Pour into 9-inch square or round pan. On top of batter, sprinkle brown sugar, sugar and cocoa, one at a time. Do not mix! Pour water over top. Bake at 350° for 40 minutes.
Spray a 9 x 13 baking dish or pan with cooking spray. Place each apple slice in a crescent roll (beginning at the wide end, being sure the apple is completely); roll up and place in the baking dish. Melt sugar, oleo and vanilla; pour mixture over apple rolls. Pour the Mountain Dew over the whole thing. Bake 40 minutes in a 350° oven.
Stir shortening just to soften. Stir in dry ingredients. Add bananas and half the milk. Mix until all flour is dampened, then beat vigorously for 2 minutes. Add remaining milk and eggs. Bake at 350° for 30 to 35 minutes.
Clean and cube tomatoes, peppers and cuke. Combine with olives and crumbled Feta cheese, salt and pepper. In a small jar, shake, until well blended, all remaining ingredients. Pour over vegetables and toss. Let stand 1 hour before serving.
Cook spinach according to recipe and squeeze off all liquid. Mix spinach, stuffing, onions, eggs, cheese, garlic, butter, salt and pepper. Chill 2 hours or longer. Roll mixture into about 75 balls, 1-inch in diameter. Freeze or refrigerate until ready to use. Preheat oven to 325°. Heat 20 to 25 minutes on cookie sheet before serving.
Cook spaghetti according to directions. Rinse well. Finely chop cucumbers, peppers and tomatoes. Mix rest of ingredients with spaghetti, tomatoes, cucumbers and peppers. Toss to mix well. Chill and serve.
Cook pasta as directed. Drain. Return to same pan. Spray skillet with cooking spray. Add chicken. Cook on medium heat 4 to 5 minutes until cooked through. Add Velveeta, soup, Ro-Tel tomatoes and green chilies, mushrooms and milk. Stir on low heat until Velveeta is melted. Add chicken mixture to pasta. Toss to coat. Spoon into greased 9 x 13 baking dish. Bake at 350° for 35 to 40 minutes or until thoroughly heated. Serves 6 to 8.
Combine first 5 ingredients. Combine remaining ingredients and add to dry mixture. Stir until moistened. Don't overmix. Spoon into greased muffin pans, 2/3 full. Bake at 425° for 20 minutes. Remove from pans immediately. Makes 1 dozen.
Melt the margarine in 9 x 13-inch pan. Layer the other ingredients in the following order: cracker crumbs, coconut, chocolate, butterscotch, milk and nuts. Bake at 350° for 55 minutes. Cool and cut in small squares.
Drain the pineapple, reserving the juice. Thoroughly beat the cream cheese with the sugar and 2 tablespoons of the reserved pineapple juice, then beat in the pineapple. In a separate bowl, whip the cream until stiff and fold into cheese mixture. Fill pie shell and refrigerate thoroughly. Makes 8 servings.
Brown beef; drain. Set aside in microwaveproof bowl. Cut cheese into pieces and add to beef in bowl, mixing well. Pour tomatoes over mixture and heat in microwave, stirring occasionally until cheese is completely melted.
Boil squash and onion till tender. Just before draining, put frozen vegetables in water to thaw out. Mix butter and stuffing in large bowl and put in microwave till butter melts. Mix squash, vegetables, onion, soup and sour cream together. Make layer of 1/2 stuffing in dish, layer of vegetables mix; top with other half of stuffing mix.
Saute onion in olive oil in a heavy skillet. Saute chicken in onion and oil. Add remaining ingredients and reduce sauce. Serve over rice. Yields 3 servings.
Mix raisins, currants, figs, dates, citron, nuts and flour in a huge bowl.
Mix all ingredients together in a bowl of flour as you would to make biscuits. Roll out on a board and cut with a round cookie cutter. Place on a greased cookie sheet and bake at 400° until golden brown.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry ingredients; beat well. Stir in the rest of the flour to make stiff batter.
Melt butter in skillet on low heat as you begin to slice your vegetables. Slice and add to the following: green pepper, carrots, onions, garlic and celery, in that order, stirring occasionally. Increase heat to medium for 2 to 3 minutes, then add cabbage and greens, marjoram and thyme. Cook on medium to medium high heat, stirring almost continuously, until greens have wilted but other vegetables are still crisp. Add soy sauce and pepper to taste. Serve with brown or wild rice. Serves 4 (110 calories per serving).
Combine water, sugar, sauce and browned meat. Cover bottom of 9 x 13-inch dish with 1 1/2 of the sauce mixture. Then layer uncooked noodles, 1/2 of the Ricotta or cottage cheese, 1/2 of the Mozzarella and 2 tablespoons of the Parmesan cheese. Repeat with sauce, noodles and rest of cheeses. Over that end with sauce, noodles and rest of sauce. Cover with foil. Bake 1 hour and 15 minutes at 350° or until knife will pierce easily.
Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until potatoes are tender, about 20 minutes.
Mix all ingredients together. Layer 5 sheets of dough, brushing each layer with melted butter. Spread 1/3 of ingredients over top layer to 1/4-inch from edges. Roll like a jelly roll. Cut into pieces with knife. Repeat procedure for 2 more rolls. Bake at 375° for 30 to 35 minutes, or freeze to be baked and served later. Also good served cold.
Microwave ground beef 2 to 3 minutes until brown; drain. Stir in spaghetti sauce and water. Combine cottage cheese, egg and pepper. In baking dish, spoon 1/2 cup sauce, alternating layers of noodles, egg mixture, cheese and sauce, forming 2 layers. Heat, covered, for 8 minutes on High, then on Medium-low, covered, for 30 to 32 minutes, or until noodles are tender. Top with Parmesan cheese. Let stand 15 minutes before serving.
Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower flame; continue stirring until chocolate brown. Remove from pot; set aside. If roux remains in pot, it will continue to cook and get too dark.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch bread pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Sift flour, baking soda and salt together and add to cream mixture. Mix well. Fold in bananas, nuts and vanilla. Pour mixture into pan. Bake 50 to 60 minutes or until cake tester comes out clean. Cool in pan 10 minutes, then on rack. Makes 1 loaf.
Let cheese soften. Blend with other ingredients. Chill. Form in a roll or ball. Roll in chopped nuts and chill again.
Place canned fruit in large bowl. Mix allspice with plum syrup. Add to fruit in bowl. Refrigerate. Just before serving, add apples, bananas and cold ginger ale.
Mix cake mix, butter and egg like pie crust. Put in 9 x 13-inch greased pan.
Bring water to a boil. Add salt; mix and taste. (If it almost takes your breath, it's enough). Has to be too salty. Add lemons, onions, celery, garlic, pepper and crab boil (both kinds). Let come to a hard boil. Put in crawfish and let come to a boil again. Time 5 minutes. Add potatoes and corn. After 2 1/2 minutes, turn off flame. Add bag of ice to cool. Let stand for 20 to 30 minutes. Boil crabs 10 minutes to boil. The rest is same as crawfish. Turn crabs stomach up when taking out of pot; it holds in seasoning.
Mix all ingredients well, draining the liquid off the whole kernel corn before adding it. Pour into a casserole and bake at 350° for 1 hour.
In medium bowl, mix 4 eggs, oil and zucchini. Add this to flour mixture and stir well until flour is moistened. Batter will be lumpy. Bake in muffin pans at 375° for 20 to 25 minutes.
Save some oleo for top of casserole. Put butter, celery and onion in microwave until butter melts. Cook vegetables according to package. Salt and pepper to taste. Drain and mix everything together. Grease dish and add ingredients. Sprinkle Ritz crackers (crushed) and remaining oleo on top. Bake at 325° for 30 minutes.
Melt margarine and marshmallows together. Pour over the other ingredients. Mix well. Pack into graham cracker box or other container.
Cream sugar and oleo. Add eggs and vanilla. Add flour and other dry ingredients. Add milk, a little at a time. Drop by teaspoon on a cookie sheet. Sprinkle sugar on top. Bake at 325° for 10 to 15 minutes or until cookies are light brown around the edge.
Mix all ingredients in bowl and spread on bread. Wrap in foil and bake at 375° for 20 minutes. Unwrap and brown slightly under broiler (can use 1/2 less butter, cheese and much more garlic).
In medium bowl use a fork to mash cannellini beans in their liquid until smooth; set aside. In saucepot or Dutch oven, saute cabbage and onion in oil 8 to 10 minutes until cabbage is wilted. Add remaining ingredients and 2 cups water. Cover and bring to boiling. Reduce heat; recover and simmer 30 minutes. Serve with grated Parmesan cheese.
Mix sugar, beaten eggs, spices, flour and melted margarine. Place chopped apples in unbaked crust. Pour mixture over apples. Do not use top crust. Bake at 325° until done through (45 minutes to 1 hour).
Cook hamburger; drain. Add water and bring to a boil. Add remaining ingredients and simmer, covered, 3 hours (uncover during last hour). Remove garlic and bay leaf. Good served over spaghetti noodles or rice.
If you like split pea soup, I would suggest making six times the ingredients listed, eating some and freezing the rest, but still only use one ham bone.
Break vanilla wafers in small pieces. (Do not crush.) Add broken pieces of pecans to wafers. Melt butter; add condensed milk and mix. Pour over vanilla wafers and pecan mixture. Mix by hand to make sure entire mixture becomes damp. Mix well! Line a cake pan (9 x 13-inch) with wax paper and place candy mix into cake pan. Put a piece of wax paper on top and push down hard on candy mixture, spreading evenly throughout pan. Place in freezer just until hard. Take out of freezer to thaw slightly before serving. Keep candy cold in refrigerator. Candy will tend to crumble when left out too long.
Cook bacon in a large skillet until crisp; remove bacon reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in drippings over medium-high heat, stirring constantly, until tender. Add bacon, tomato and remaining ingredients. Cover and cook over low heat 10 minutes. Spoon mixture into a lightly greased 1-quart baking dish. Cover and bake at 350° for 1 hour, stirring every 15 minutes.
Tear endive, arugula and raddicchio into bite size pieces. Whisk oil, vinegar, mustard, garlic, salt and pepper. Toss lightly. Serve after tossing. Serves 4.
Combine softened and chunked cream cheese, grated Cheddar and Parmesan in food processor. Add all other ingredients and enough milk to thin to desired consistency. If it's real thick, just keep adding milk until it is processed to a good, thick, creamy mixture.
Combine mayonnaise, Italian dressing and Parmesan cheese. Mix well. Add remaining ingredients and mix lightly. Chill and serve. Makes 4 servings. Best when chilled overnight.
Combine flour, sugar, salt and soda in large bowl. Add oil, vanilla and beaten eggs and mix well. Batter will be stiff. Stir in apples. Add coconut and pecans. Mix well. Spoon into greased and floured tube pan. Bake at 350° for 1 1/2 hours. Cool in pan for 5 minutes. Place cake on serving plate.
Brown onion lightly in skillet. Add celery and heat through. Place in top of 2-quart double boiler. Add milk and oysters. Heat in double boiler 15 minutes or until oysters curl. Add crumbled crackers and paprika. Heat 5 minutes more. Serve with saltines. Adjust seasoning with salt and pepper. May add 1/2 teaspoon savory for a nice flavor addition.
Cook broccoli according to package directions. Drain. Cook chicken breasts and slice. Arrange broccoli in bottom of 7 x 11-inch baking dish. Lay chicken slices on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Top with grated cheese. Mix bread crumbs with butter and spread on top of cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until top is lightly browned.
In saucepan, combine the first six ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 to 35 minutes or until thickened, stirring occasionally. Brush over cooked chicken. Yield: 8 servings (1 1/2 cups barbecue sauce).
Cook brown sugar, water and vinegar until the syrup forms a hard ball when dropped into cold water. Pour slowly over stiffly beaten egg whites. Work in 1/2 cup of nuts and vanilla. Drop in small pieces on waxed paper.
Sift together flour, cream of tartar, soda and salt. Cut margarine into flour mixture. Beat together eggs, sugar and vanilla. Add to flour mixture. Put dough in refrigerator at least 2 hours. Roll out 1/8 inch thick. Cut into desired shapes. Bake on greased cookie sheet 6 to 7 minutes at 325°.
Grease an 8-inch square pan. Stir together egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add walnuts. Spread in pan and bake at 350° for 18 to 20 minutes. Cookies should be soft in center when taken from oven. Leave in pan. Cut into 2-inch squares or smaller.
Puree frozen raspberries, sugar, and water in a blender cup. Strain mixture into a large mixing bowl. Add coffee and half-and-half. Blend well. Ladle into 12 oz. glasses, partially filled with cracked ice. Top with whipped cream, mint sprigs, and whole raspberries. Makes 10 servings.
Beat egg untill fluffy. Mix in remaining ingredients, until smooth. For thinner pancakes, add 1\4 cup Milk. Grease heated griddle. For each pancake, pour 3 tbsp. of batter. Cook until puffed and dry around edges. Turn and cook other side. Makes 9 four inch pancakes.
Cook macaroni and drain. Drain salmon, reserving liquid and flake it. Add milk to salmon liquid to make 2 cups. Saute onion in margarine. Blend in flour and seasonings. Add milk and salmon liquid. Cook, stirring constantly, until thickened. Add cheese, stirring until melted.
Cook ziti according to package directions. Drain well, place in a large serving dish, cover with foil and keep warm. Heat oil in large skillet over medium heat. Add broccoli, pepper, onions and oregano. Cover and cook for 8 minutes, stirring occasionally. Stir in the shrimp, mandarin peel, garlic, salt and ginger. Cook uncovered for 4 to 6 minutes or until shrimp is bright pink. Stir in the half and half, bring to a boil, reduce heat, cook covered for 2 minutes. Pour sauce over ziti, toss well. Place well drained mandarins over top, serve. Serves 4 to 6.
Add lemon juice to condensed milk. Next, add drained pineapple, then pecans. Fold in Cool Whip. Pour into 2 prepared graham cracker crusts and chill.
Cook linguini. Drain. Place cooked linguini in a large bowl. Add Salad Supreme, tomato, cucumber and pepper. Add salad dressings. Mix well. Chill for 6 to 8 hours.
Lightly grease 13 x 9-inch baking pan; set aside. In medium saucepan over medium heat, melt butter. Add marshmallows and cook until melted, stirring frequently.
Saute onion in oleo; add mushroom soup, hominy and pepper. Put in baking dish with cheese on top. Bake at 350° for 20 minutes.
Cream butter and sugar; add eggs. Blend in dry ingredients. Finally, stir in bananas and raisins. Spoon batter into 2 greased and floured 8-inch loaf pans. Bake for 55 minutes at 325°.
Remove label from condensed milk and put entire unopened can in a large saucepan. Cover with cold water. Over high heat, bring the water to a boil. Reduce heat and continue boiling for 3 hours. Check periodically to see that water covers the can entirely. Remove can and cool unopened for 20 minutes. Open can and spread caramelized milk in the bottom of the pie crust. Over the caramel sprinkle 3/4 cup of the chopped pecans. Pat the pecans into the caramel with open hand. Over the caramel and pecans, spread the whipped topping. Garnish with remaining pecans. Refrigerate 1 hour before serving.
Cream oil, sugar, vanilla and eggs together. Sift flour and cinnamon together. Fold in. Fold in other ingredients. Bake in a tube pan that has been greased and floured. Bake at 350° for 1 hour and 5 minutes. Let sit in pan for 10 minutes; then turn out. Make a glaze of powdered sugar and water, thin enough for it to run down the sides of cake.
Mix the margarine, onion, dry mustard and poppy seed. Slice and butter bread. Put cheese between slices of bread. Pour mixture over bread. Wrap in aluminum foil and bake at 400° for 15 minutes.
Marinate chicken overnight in dressing. Cook 15 minutes in microwave. Grill.
Massage shredded cabbage with salt. Add oil, vinegar, sugar, mayonnaise and crushed pineapple. Mix well. Serve chilled. Serves 6 to 8.
Cream together cream cheese, Cool Whip and confectioners sugar. Pour into graham cracker crust. Put pie filling on top. Refrigerate for 1 hour and serve.
Cook and drain elbow macaroni. In a pan saute onion and pepper until tender. Add and brown meat. Add tomatoes, water and spices to taste. Bring to a boil, then lower heat. Simmer for 1 hour covered. Uncover and cook on high to dry out. Kidney beans may be added if desired.
Brown meat and add green chilies and onion; season with salt, pepper and garlic salt to taste. In microwave, stir together soups, enchilada sauce and evaporated milk. Dip corn tortillas in grease for a second to warm. Spray dish with Pam and tear corn tortillas up and cover bottom of dish. Then add a layer of meat, a layer of soup and a layer of cheese. Start over with tortillas and add all the layers again. Top off with cheese. Bake, covered, at 350° until bubbly.
In a large pan, brown hamburger with onion and Worcestershire sauce. After brown, drain grease. Add chili powder, tomato juice, salt, brown sugar and chili beans. Simmer all day! One hour before serving, add spaghetti or macaroni.
Cream the cheese, NutraSweet (or powdered sugar) and milk until light and fluffy. Add peanut butter and beat until smooth. Fold whipped topping into peanut butter mixture and pour into pie crusts. Garnish with chopped peanuts and chill five to six hours or overnight. (This pie freezes good and will last 2 or 3 months.)
Beat pudding mix, milk and extract on low speed for 2 minutes, then on high speed for 2 minutes. Fold in coconut. Pour into graham cracker crust and sprinkle with toasted coconut. Chill.
Layer in casserole dish. Top with crumbled Cheez-Its. Bake at 350° until bubbly.
Dissolve jello in hot water. Add 1 cup juice and chill until slightly set. Add cut up fruit and marshmallows. Put in 11 x 9 x 2-inch dish. When set, add topping and cover with cheese.
Drain and quarter artichokes. Wash, dry, slice and saute mushrooms in margarine. Mix mayonnaise, cheeses and garlic powder. Layer artichokes, mushrooms and cheese mixtures in a 1 1/2-quart casserole. Sprinkle top with Parmesan and bread crumbs. Add a dash of paprika if desired. Bake at 350° for 30 to 35 minutes or until bubbling.
In large bowl, combine first 7 ingredients. Beat at medium speed for 5 minutes. Fold in chopped pecans. Bake in greased and floured tube pan, at 350° , for 40 to 45 minutes or until done. Cool in pan for 10 to 15 minutes; turn out on wire rack to complete cooling. Serve with whipped cream topping. Good at Thanksgiving!
Combine in a very large bowl and marinate for 24 hours before serving. Serve with tortilla chips or crackers.