HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and olive oil in large saucepan until transparent. Add rice and cook and brown slightly. Add tomato sauce and washed spinach. Stir occasionally. As spinach cooks, so does the rice. Test rice and spinach to your desire. Don't dry out, should have a slight liquidity to it. Lemon juice is tasty on this. Takes approximately 15 to 20 minutes.
Bring butter, sugar, & milk to boil in sauce pot. Cook 8 minutes over medium heat. Remove from heat. Add chocolate morsels & marshmallow cream. Mix well. Add pecans and vanilla. Pour into greased pan.
Combine sugar, flour and meal. Mix well. Add melted margarine; mix well. Add beaten eggs and vanilla. Mix well. Add buttermilk. Mix well. Pour into unbaked pie shells. Bake at 425° for 10 minutes. Reduce temperature to 325° and cook 30 minutes more.
In a 1 1/2-quart casserole dish, combine beans, picante, rice, beef and 1/2 cheese. Mix well. Bake at 350° uncovered for about 20 to 25 minutes or until heated through. Sprinkle remaining cheese on top; melt. Serve with tortilla chips.
Remove pits and skins from avocados; mash. In small bowl, mix avocados with lemon juice, salt and pepper. In separate small bowl, mix sour cream, mayonnaise and taco seasoning mix. On large plate, begin layering: bean dip, avocado mixture, sour cream mixture, onions, tomatoes and olives. Cover with shredded cheese.
Melt butter in top of double boiler over hot water. Add chocolate chips and condensed milk. Heat until blended. Add marshmallows, chopped pecans, salt and vanilla. Pour into 9 x 13-inch buttered pan. This will harden by next day.
Mix cabbage together well. Put sugar, vinegar and slaw mix into small bowl and mix well. Add Mayonnaise and blend until smooth. Add to cabbage mix until mixed well. Let sit in refrigerator for about an hour before serving to blend the flavors. Keeps at least a week in refrigerator.
Combine cereal and warm water in bowl. Let stand until water is absorbed. Combine eggs and sugar in another bowl Beat until well blended, using mixer at medium speed. Beat in syrup, butter, vanilla and salt; blend well. Stir in cereal mixture. Pour mixture into pie shell. Bake at 350° for 50 minutes or until top of pie is puffy and golden brown.
Heat oven to 350°. Remove seeds from peppers; parboil 5 minutes. Drain. Heat cheese spread in saucepan over low heat; stir in corn and tomato. Fill peppers. Top with crumbs tossed with margarine. Bake at 350° for 30 to 35 minutes. Makes 6 servings.
Arrange cooked broccoli in a 9 x 13-inch casserole dish. Cut chicken into bite-sized pieces and place over broccoli.
Combine cake mix with applesauce, eggs and orange and lemon flavorings. Mix well. Toss cherries, pineapple, dates and pecans with flour to coat well. Stir fruit and nuts into cake mixture, mixing well. Pour mixture into 2 loaf pans that are greased and floured. Bake at 275° for 1 3/4 hours. Makes 2 loaves.
Layer 2 cups crushed pretzels and margarine. Cut up on top of pretzels. Set in warm oven approximately 10 minutes, long enough to melt butter. Take out of oven and let cool.
Heat the 2 tablespoons of peanut oil in wok over a high heat. Lightly beat the eggs and slowly pour into the hot oil. Swirl the wok until the eggs set, then remove the solid egg mass and lay out on a chopping block over toweling.
Stir butter into boiling water. Stir until melted. Beat in powdered sugar, milk and salt. Pour into buttered 8 x 8 x 2-inch baking pan. Refrigerate for several hours. Cut into squares. Makes 3 dozen (1-inch) pieces.
In a bowl, combine brown sugar, margarine and maple flavoring. Beat in the egg whites, one at a time. Combine flour and baking powder; add to egg mixture. Stir in pecans. Pour into greased 9-inch square baking pan and bake at 350° for 30 minutes or until brownies test done. Cook and cut.
Mix dry jello into cottage cheese. Add remaining ingredients and whipped topping. Mix well. Place in bowl and chill overnight.
Heat oven to 425°. Grease an 8-inch square baking pan or a 10-inch iron skillet. Sift together flour, sugar, baking powder and salt. Stir in corn meal. In a medium size bowl, beat eggs with a fork just enough to blend yolks and whites. Stir in milk and oil with egg mixture. Add dry ingredients and stir to blend thoroughly. Beat just until smooth. Pour into greased pan and bake about 25 minutes.
Combine bread and broth. Add chicken, rice, peppers, parsley and salt. Put in a 13 x 9 x 2 in. baking dish. Pour eggs over all. Bake uncovered at 324 ° for 1 hr. Serves 8.
Grease 9 x 9-inch pan; melt in pan on low heat sugar and margarine until melted. Beat in flour, soda, dates, nuts and eggs; spread in pan. Bake 30 to 35 minutes until toothpick comes out clean.
In 2 1/2-quart saucepan, saute onion and celery in 3 tablespoons of the chicken broth. Add broccoli and cover; cook about 5 minutes. Blend cottage cheese and milk in blender until smooth. Mix cornstarch with remaining chicken broth and add to broccoli mixture. Bring to a boil, stirring constantly. Lower heat and stir in cheese mixture. Heat through, but do not boil. Makes 6 servings at 1.18 g of fat per serving.
Fry salt pork in Dutch oven to render fat. Remove pork from fat with spoon. Add water and black-eyed peas. Cover and cook over low heat. After 1 hour of cooking, test peas for taste and add salt if needed. When peas are tender, add rice. Cover and simmer until water is absorbed.
Boil until thickened. Add Tang, if you wish. Two batches of this makes enough for a 13-quart mixing bowl. Peach juice can also be added.
Combine sugar, flour, salt, egg yolks and milk. Cook until thick, stirring occasionally. Add coconut and vanilla (reserve enough coconut for meringue). Pour into baked pie shell. Top with stiffly beaten egg whites and coconut. Brown in oven at 350°.
Cook black beans. Let cool. Mix chopped tomato, cilantro leaves, scallions, salsa, corn kernels and sour cream. Pour into black beans. Chill and serve.
Tear angel food cake into bite size pieces and separate into two bowls. Sprinkle 1/2 package strawberry jello over one bowl of cake and toss to mix. Do the same with the other bowl of cake using 1/2 package raspberry jello. Add 1 cup sugar to sliced strawberries. Add 1/2 cup sugar to blueberries. Layer strawberry jello/cake mixture, strawberries and spread a layer of Cool Whip over this. Continue layering with other bowl of cake and berries, ending with Cool Whip. Stir gently to mix. Cover and let chill 3 to 4 hours.
Cream together butter, sugar and brown sugar. Add vanilla and eggs and mix in oatmeal, flour, salt, baking powder and soda. Add chocolate chips. Add pecans and Hershey bar. Form golf ball size balls. Bake at 350° for 15 minutes on ungreased cookie sheet.
Drain mixed vegetables. Mix all ingredients except for crackers. Pour into a baking dish and top with crushed crackers. Bake at 350° until brown on top.
In a large bowl, combine the sour cream and mayonnaise. Add chopped tomato. Cook bacon until extra crispy. Crumble and add to mixture. Stir. Chill well. Serve with toasted bread cut into triangles for dipping.
Slice Italian bread into 3/4-inch slices. Spread each slice with butter or margarine. Sprinkle each slice with garlic powder. Toast in toaster oven until crispy and bubbly. Enjoy.
Combine egg and milk. Dip zucchini into mixture. Combine all other ingredients. Put moistened zucchini in bowl and roll until coated thoroughly. Fry in cooking oil in skillet. Brown on both sides.
Peel and quarter potatoes. Heat water and salt in 4-quart pan on high until boiling. Add potatoes. Cover and cook until done. Drain and mash. Add butter, cream cheese, chives, 1 teaspoon salt and pepper. Mix until smooth; gradually add milk to make potatoes creamy and fluffy. Refrigerate in covered container. Will keep up to 2 weeks in refrigerator. When ready to cook, put in greased glass dish. Dot with butter and paprika. Bake at 350° for 45 minutes.
Chop lettuce and spread across cookie sheet. Chop celery and onion and sprinkle across top of lettuce. Mix sour cream, mayonnaise, vinegar and sugar. Spread across top of salad. Finish by sprinkling Bac*Os on top. Cover with Saran Wrap and refrigerate 3 to 4 hours.
Sprinkle gelatin over milk in saucepan. Beat egg yolks until light and lemon colored. Stir in milk. Stir over low heat until gelatin dissolves, about 5 minutes. Stir in jelly until melted. Remove from heat and stir in mint extract and coloring. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat egg white in large bowl until stiff peaks form. Gradually add sugar and beat until stiff but not dry. Fold topping into gelatin mixture, then fold cake meringue. Turn into 12-cup mold. Chill 4 hours or overnight. Unmold and serve.
In a large skillet over medium heat, brown meat and drain. Stir in tomatoes, tomato sauce and seasonings. Cover; simmer 20 to 25 minutes. Stir often.
Cream shortening, butter and sugar. Add eggs, salt, vanilla and sour milk. Mix in flour. Chill dough overnight. Roll small portions at a time on a floured board. Make a round ball and flatten. Fill with Raisin Filling, cover with another cookie and press edges together with a fork. Bake at 350° for 12 to 15 minutes or until brown.
Bake sheet cake via directions on box (substitute milk). Remove from oven and poke holes in cake. Add Eagle Brand milk. Wait 10 minutes. Pour coco mix over cake. Let cool and add Cool Whip and top with coconut.
Place first 6 ingredients in large kettle. Add water to cover. Bring to boil. Skim foam. Reduce to simmer and cook approximately 1/2 hour until fish is very tender. Strain through colander, saving fish stock. Cook fresh vegetables in water until just tender. Drain. Return fish stock to kettle. Add half and half and heat to boiling. Add vegetables and chunked salmon that was cooked in stock. (Discard heads, skin and bones.) Season to taste. Serve with pat of butter and chopped fresh dill.
Cut carrots into 1/4-inch circles. Cook carrots until barely tender; drain and set aside. Heat together soup, Worcestershire sauce, vinegar, oil, sugar, mustard, salt and pepper. Mix well. Pour hot mixture over carrots. Add onion, pepper and celery and mix well. Refrigerate overnight before using if possible. Keeps well in airtight container in refrigerator, 1 to 2 weeks.
Mix the bread crumbs, cheese, parsley, pepper and salt together. Melt margarine in pan. Add garlic powder. Dip chicken pieces into margarine, then roll into bread crumb mixture. Bake in a 350° oven for 50 minutes.
In large skillet melt butter. Add mushrooms and onions; saute until onion is tender (about 3 minutes). Add soup and cheeses; stir until smooth and bubbly, stirring constantly. Add broccoli, almonds, garlic powder, Worcestershire sauce and Tabasco sauce. Pour into crock-pot; keep hot until serving. Serve over tortilla chips.
Over medium heat, cook the sugar, milk and chocolate until it reaches soft ball stage. Add the peanut butter, Marshmallow Fluff and vanilla; beat (with a spoon) until thick and smooth. Spread into a buttered 8 x 8-inch pan.
Preheat the oven to 375 degrees. Melt the margarine in a 10-inch skillet over medium heat. Add the squash and onion; cook for about 8 minutes or until tender. Stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine the eggs and cheese in a large bowl; mix well. Stir in the cooked vegetable mixture. Separate the crescent dough into 8 triangles. Place in an ungreased 10-inch pie plate, 12X8-inch baking dish or 11-inch quiche dish; press over the bottom and up the sides to form a crust. firmly press the perforations together to seal. Spread the mustard over the crust (do not spread mustard to the top of the crust) and evenly pour the egg mixture. Bake for 18 to 22 minutes or until a knife inserted near the center comes out clean. If necessary, cover the crust with foil during the last 10 minutes of baking to prevent excessive browning. Let the pie stand for 10 minutes before serving. If a 12X8-inch baking dish is used, unroll and separate the dough into 2 long rectangles; press over the bottom and 1 inch up the sides to form the crust. Firmly press the perforations together to seal. Continue as directed above.
Cream the butter or margarine and sugar. Add eggs and beat. Add remaining ingredients and pour into a 1 1/2-quart baking dish. Bake at 325° for 45 minutes. Should be firm in the center when done.
Prepare stuffing according to package directions. Combine milk and meat. Divide in 5 balls. On waxed paper, pat each to a 6-inch circle. Put 1/4 cup stuffing in center of each. Draw meat over stuffing. Seal. Place in 1 1/2-quart casserole. Combine remaining ingredients. Pour over meat. Bake uncovered at 350° for 45 minutes.
Melt butter; add flour. Stir in milk. Let thicken slightly. Add cream cheese. Add potatoes and cook until potatoes are tender. Layer in dish, broccoli and potatoes. Put cheese on top. Heat in oven until cheese melts.
Mix together flour, baking soda, cinnamon, salt and sugar. Mix until cinnamon is well blended. Add eggs, salad oil, carrots, pineapple and pecans. Mix on medium speed until batter is smooth and silky. Pour batter into two 9-inch layer pans that have been lined with wax paper. Bake in a 350° oven for 40 minutes. Cool, then ice.
Mix well and place in buttered 1 quart casserole dish. Bake at 350° for 1 hour. Yield: 4 servings.
Fill an 8-inch pie pan with apples. Sprinkle with brown sugar and cinnamon. Mix butter, salt, sugar, flour, egg and nuts together. Sprinkle on top of apples. Bake at 350° for 1 hour. Serve with Cool Whip or vanilla ice cream.
In a blender, put the water, vanilla, walnuts and dates. First allow the dates to soften in the water. In a bowl, place all other ingredients. Blend ingredients in blender until smooth and add to dry ingredients in bowl and mix. Drop by teaspoon onto cookie sheet and bake at 350° for 25 minutes.
Mix salad dressing, vinegar, Wesson oil and sugar until sugar is mixed good, so it won't lump. Add cabbage, onion, carrots and sweet pepper. Mix well and refrigerate.
Place the corn, peas, celery, onion, green pepper and pimiento in a bowl. Mix the Italian dressing and sugar and add to vegetables. Chill.
Mix cheese, soup, onion, green pepper and salt in a small saucepan. Simmer over low heat until slightly thick. Put potatoes and vegetables into a shallow 2-quart baking dish. Pour soup mixture over vegetables. Toss lightly. Bake at 350° for 20 minutes.
Mix apples, pineapple and peanuts together. Pour dressing over and stir gently. Garnish top with additional pecans. Yields 10 servings.
Combine sugar and spices in a medium mixing bowl. Mix well; add beans, egg yolks and vanilla. Mix until smooth. Pour into a	pastry	shell.	Bake at 350°	for 15 minutes. Reduce	heat to	300°; bake for 45 minutes. Make meringue of egg whites and 6 tablespoons of sugar; spread on top of pie. Brown for 10 to 15 minutes.
Heat chicken broth and saute onion and green peppers until tender. Boil spaghetti and rinse. Combine spaghetti, onion, peppers, tomatoes, mushrooms, soup and diced chicken. Mix well. Add grated cheese. May season as desired with black pepper, garlic powder and a little red pepper for just a bit of tang. Bake at 350° for 30 minutes.
Grease a 9 x 13-inch pan. Layer in order. Cover tightly with foil. Do not uncover. Bake at 350° for exactly 2 1/3 hours. Remove from oven and let set, covered, for 10 minutes. Enjoy!
Melt together chocolate chips, oleo and peanut butter. Pour this mixture over Rice Chex. Stir until coated well, then put in brown grocery bag and cover with powdered sugar. Shake until covered with sugar. Keep in covered containers in freezer.
Cut broccoli into 1-inch pieces. Steam with carrots until tender; set aside. Cook pasta.
Mix cake mix as directed on box. Pour 1/2 batter into greased 13 x 9-inch pan. Bake at 350° for 15 minutes. Melt margarine and caramels; mix well. Stir in condensed milk. Sprinkle nuts and chocolate chips over baked cake. Pour caramel mixture over all. Pour remaining cake batter over caramel and bake at 350° for 25 minutes.
Mix flour, margarine and powdered sugar together. Like a pie crust, spread in 9 x 12-inch pan. Bake at 350° for 20 minutes. Mix eggs, sugar, 4 tablespoons flour, baking powder and lemon juice. Pour over the hot crust. Bake at 350° for 25 minutes. Cool and cut into bars.
Remove casing from linguica and grind all ingredients (except finger rolls) and blend with fork. Cook a day or two ahead.
Mix cake mix, butter, pecans and 1 egg. Pat this thick mixture in a greased 9 x 13-inch pan. Then mix cream cheese, powdered sugar and 2 eggs and pour this mixture on top of first layer. Bake at 325° for 40 minutes. Serve warm or chilled.
Mix together in microwavable dish for 4 minutes on High; stir. Microwave 4 minutes again. Garnish with sliced olives. Use plain Doritos as dippers. (Served at the '94 Jump Crew Dinner.)
In small bowl, combine flour, baking soda, cinnamon and salt. In large bowl, combine shortening, sugar and egg; beat until creamy. Mix in corn syrup and Choco Bake. Now blend in mixture that is in small bowl. Shape into small balls; roll in granulated sugar. Place on ungreased cookie sheets. Bake at 350° for 15 minutes.
In a large bowl, beat margarine and sugar until light and fluffy. Add eggs singly, beating well after each addition. Add vanilla. Combine yogurt and baking soda. Add alternately with flour. Beat in orange juice and rind. Pour into well-buttered Bundt pan. Bake in preheated oven at 325° to 350° for 40 to 45 minutes, until cake tester comes out clean. Cool on rack; dust with powdered sugar. Decorate with fresh strawberries and mandarin orange slices (optional).
Mix all ingredients. Let the flavors blend a few hours in the refrigerator. Serve with tortilla chips. Great no-fat dip!
Beat eggs and mix sugar and vanilla well. Pour in an unbaked pie shell and sprinkle with nutmeg. Bake until done at 350°.
Combine flour and sugar. Cut in butter with a fork or pastry blender. Whe dough resembles pebbles, then press into pie plate. Bake at 400° up to 15 minutes, until crust is lightly golden.
Cream eggs, sugar, butter and spices. Add sweet potatoes; beat and add undiluted Pet milk. Beat again thoroughly. Pour into unbaked pie crust and bake at 400° for 10 minutes; reduce heat to 350° and finish baking.
Boil sugar, Pet milk and salt 8 minutes; turn off heat. Add remaining ingredients. Melt and pour into buttered pan. Do not beat.
Combine first 5 ingredients in a plastic bag; shake well. Cut chicken into 1-inch pieces; dip chicken pieces in melted margarine. Shake a few at a time in bread crumb mixture. Place on a lightly greased baking sheet. Bake at 400° for 20 minutes or until tender. Serves 4.
Simmer beans 15 minutes, then drain well. Add the rest of ingredients and mix well. Sprinkle bread crumbs on top. Top with pinch of paprika for color. Bake at 350° for 20 minutes or until bubbly.
Mash overripe bananas. Add NutraSweet and butter. Mix well and add remaining ingredients. Spray loaf pan with Pam and pour in batter. Bake in a 325° oven. Sweet 'N Low does not work as well as NutraSweet. I use Weight Watchers butter.
Line cookie sheet (11 x 15 with sides) with foil. Completely fill cookie sheet with graham crackers. Mix butter and sugar. Stir constantly as you cook. Bring to full, rolling boil and TIME for 3 minutes. Pour over crackers and spread to edges. Sprinkle with 3/4 cup chopped pecans. Bake 12 minutes in preheated oven at 325°. Remove from oven and let set 1 minute. Remove with spatula and place on waxed paper. Cool completely.
Melt chips and peanut butter. Add noodles and stir. Drop by spoonful on waxed paper.
Mix all ingredients; let sit in refrigerator for a couple of hours. Serve with any dipping veggie and enjoy!
Cream Crisco and sugar. Add eggs. Mix dry ingredients and mix alternating with milk to cream mixture. Add lemon extract. Bake in greased and floured tube pan at 350° for 55 to 60 minutes.
Prepare 6 bell peppers, cutting off top and seeding; parboil for 3 minutes. Drain.
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let sit about 5 minutes. Combine remaining sugar, salt, margarine and shortening in a large bowl; add boiling water, stirring until margarine and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating until smooth. Gradually stir in enough remaining flour to make a stiff dough; put in a well-greased bowl, turning to grease top of dough.
Preheat oven to 275°. Grease and flour a large tube pan. In a large mixing bowl, cream Crisco and sugar together. Then add flour and eggs alternately. Mix well after each addition. Add Pet milk and flavorings. Beat well. Bake for 2 1/2 hours. This makes a very large cake.
Mix the first 3 ingredients. In separate bowl, mix remaining ingredients. Pour over oats mixture; mix well. Pour into large pan so it can be spread rather thin. Bake in a 325° oven until lightly toasted. Stir every 15 minutes.
Thaw potatoes and mix together with other ingredients. Bake in a 13 x 9-inch pan at 375° for 1 hour. Top with crushed potato chips.
Butter pan. Pour in peaches and juice. Sprinkle cake mix over peaches. Dribble oleo over cake mix. Sprinkle with chopped pecans. Bake 25 to 30 minutes. Cool. Serve with whipped cream.
Dump all ingredients except chocolate chips together in a bowl. Mix until all ingredients are moistened. Spread in a greased jelly roll pan or cookie sheet. Sprinkle 1 cup of chocolate chips on top. Do not stir! Bake for 30 minutes at 350°.
Melt butter or margarine. Mix with peanut butter and sugar. Stir in Rice Krispies. Form into balls using a melon baller. Melt chocolate and paraffin over hot water. Drop the balls into chocolate; roll, then lift out with a fork and place on a cookie sheet covered with waxed paper. Put in freezer for 5 minutes. Remove balls from cookie sheet and store in covered tins in refrigerator.
You can do almost anything with fruits. Just add sugar to taste and mix. Combine with whipped cream, yogurt or mayonnaise or a blend of all three. Punch bowl on ice and serve in punch bowl cups.
Blend together butter and peanut butter. Work together thoroughly, except for chocolate chips. Press evenly in 13 x 9 x 2-inch pan. Melt chocolate chips. Melt over hot water. Spread melted chips quickly and evenly over peanut butter mixture and refrigerate thoroughly before cutting.
Cream the butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine dry ingredients. Add to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended. Stir in flavorings. Pour batter into greased and floured 12-cup Bundt pan. Bake at 325° for 1 hour and 15 minutes or until done. Cool 10 to 15 minutes before removing from pan.
In large saucepan, melt butter over low heat. Add potatoes. Cover and let stand 5 minutes to allow potatoes to absorb butter.
Melt margarine in 10 x 15-inch baking pan. Mix dry ingredients. Add eggs and mix well. Pour in melted margarine and nuts. Mix well. Pour into pan and bake at 350° for 30 minutes or until middle is done.
Mix all ingredients and make pancakes!!! Blueberries or any fruit can be added. Very good and so easy to make.
Combine veggies, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until veggies are done. Sprinkle remaining cheese and onions in rows on top. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 to 8 servings.
Grease a 13 x 9-inch dish. Diagonally cut bread into 1-inch slices and place in dish. Beat eggs, sugar and vanilla. Stir in milk until well blended. Pour mixture over bread, turning slices to coat. Cover and refrigerate overnight.
In a dutch oven, cook meat and onion over medium heat until met is no longer pink. Add tomato sauce, tomatoes, mushrooms, parsley and seasoning. Bring to a boil and reduce heat. Cover and simmer for 45 minutes stirring occasionally. Uncover, simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves.
Mix sugar and cornstarch. Add chocolate and salt. Add water. Cook until mixture is thick. Remove from heat. Add butter and vanilla. Spread on cake while hot for a glossy frosting which remains soft and smooth.