HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all in skillet and cook 15 minutes or until mixture thickens and pulls away from skillet. The peanuts begin to pop when it is almost done. Remove from heat. Add 1 teaspoon soda. While foaming, pour onto greased platter. Let stand 30 minutes and break into pieces.
Mix dry ingredients. Beat egg, vanilla, sour cream, lemon juice and cream. Add dry ingredients and flour over apples in unbaked pie shell. Bake at 425° for 15 minutes, then bake at 325° for 30 minutes.
Grate raw potatoes and onion. Add remaining ingredients. Mix well. Spoon mixture, about 3 spoonfuls according to desired size, into hot oil in frying pan. Fry until both sides are crispy.
Cook first 4 ingredients together for 1 1/2 minutes (after mixture reaches full rolling boil). Remove from heat. Add last 4 ingredients. Beat until blended. Spoon onto wax paper with a teaspoon. Yields about 70 to 75.
In 3-quart casserole, layer beans, chicken and water chestnuts. Mix soup, mayo and curry. Pour over layered ingredients. Bake at 350° for 25 minutes until bubbly. Take from oven and top with French fried onions. Return to oven for 5 minutes.
Trim all fat off meat and slice very thin. Combine all ingredients and marinate meat for 1 hour. Dry slightly on paper towels. Put on oven racks. Set oven to 150° and leave door open slightly. Let meat dry 7 to 8 hours.
Mix beans, soup and oregano in 9-inch baking dish. Bake at 350° for 15 to 20 minutes. Sprinkle with French fried onions and continue baking 5 more minutes. Serves 4.
Beat the egg whites, cream of tartar, 1 teaspoon vanilla and salt until stiff. Add 3/4 cup sugar and beat until mixed. Pour into 2 (8-inch) buttered pie pans. Bake for 1/2 hour at 275°. Line with pecans and bake another 1/2 hour. Melt chocolate chips, add water and 2 teaspoons vanilla. Let cool. Beat whipping cream until stiff. Add sugar/chocolate mixture mixing well. Pour into pans and refrigerate 4 hours.
Add the cracker crumbs and 1 stick melted butter and mix together. Spread in a 9 x 13-inch pan.
Pat rolls over bottom of pizza or jelly roll pan. Bake as package directs. Cool. Mix all other ingredients except for vegetables and spread on crust. Pat chopped or shredded broccoli and cauliflower into mixture on crust. Slice carrot rounds thin and place on top of other vegetables. This can be made up in the morning and refrigerated. Serves 15.
Separate whites from yolks of eggs. Mash each separately with fork until fine. Add whites to chicken and celery (and onion if desired). Mix egg yolk with lemon juice and then mayonnaise. Add to chicken. Season to taste. Serves 4 or can be used for sandwiches.
Chop onion and saute in butter. Add the rest of ingredients. Bring to boiling point. Serves 4.
Simmer onions until soft in hot butter. Turn into pie shell. Combine 3/4 cup milk, cottage cheese, sour cream, salt, pepper and eggs. Mix well. Blend remaining 1/4 cup milk with flour; stir in cottage cheese mixture. Mix well; pour over onions in pie shell. Sprinkle with grated cheese. Bake at 325° for 30 to 35 minutes. Pie should be firm in center. If desired, garnish with bacon or cooked ham.
Mix condensed milk and lemon juice. Fold in the rest. Pour in cool pie crust. Refrigerate.
Mix all ingredients and put in the 2 pie crusts. Bake. I use the frozen pie crusts.
Blend first 4 ingredients. Stir in next 4 ingredients. Mix well and refrigerate 1/2 hour or longer. Makes 2 cups spread.
Mix all ingredients except bread crumbs and put in 9 1/2 x 11-inch casserole. Mix bread crumbs with margarine and sprinkle over top. Bake at 350° for 1 hour.
Combine the first 6 ingredients in saucepan. Bring to a boil. Remove from heat and set aside.
Bring to boil first 3 ingredients, then beat eggs and sugar well. Add this to boiling mixture, stirring constantly. Stir until thickened. Add vanilla after cooling. Makes 2 gallons.
Have cheese at room temperature and blend all ingredients with hands. Add buttermilk or sour cream to make it thinner, if needed.
Separate eggs. Beat whites until stiff. Combine all ingredients except egg whites including egg yolks. Fold in whites by first adding 1/3 whites and then folding rest into lightened mixture. Pour into a 9-inch round cake pan sprayed with Pam cooking spray. Bake at 350° for 20 to 25 minutes. Makes 8 servings. Calories: 105. Fat: 3 grams.
Prepare rice and set aside. Mix all ingredients in a large bowl. Add chicken and coat them well. Marinate for about 3 to 5 hours; store in refrigerator. Deep-fry chicken until brown, about 10 minutes. Serve hot with rice. Makes 2 to 4 servings.
Dissolve jello in hot water. Add cranberry sauce. Refrigerate while preparing other fruits. Add fruit and nuts. Mix well. Refrigerate.
Brown meat with garlic and onion in a large stew pot. Drain excess grease, then add all the ingredients. If serving ladies, babies, wimps or you are partial to your company, don't use the last 3 ingredients. Let this all simmer for about 45 minutes. Take about 1/2 cup of flour and add hot water to it, a little at a time until soupy and stir into chili. This "tightens" the chili and adds flavor. Then simmer 15 more minutes, then serve.
Beat the cream in a large chilled mixing bowl until it starts to thicken. If you use it, gradually add the sugar and vanilla while continuing to beat. The whipped cream is ready when it holds a stiff peak. Be sure not to overbeat or you'll have butter.
Soak goose overnight in salt water (optional). Place goose in pot of water (1/4 full); add dry onion flakes and celery seed. Bring to a boil, then simmer until goose is done, approximately 1 to 3 hours. When tender, remove goose; let cool. Take meat off bones and cut into bite-size pieces. Cook until soft, onions and celery. Add rest of ingredients, stir and let simmer 30 to 45 minutes.
Combine all ingredients except shell in double boiler. Cook until thickened. Pour into baked pie shell. Refrigerate. Garnish with whipped topping and whole pecans on top of each wedge.
Combine all ingredients except noodles; chill thoroughly. Add noodles just before serving. Serve on bed of lettuce, if desired. Yield: 6 servings.
Cook broccoli until tender; drain. Beat together flour and eggs. Stir in cottage cheese and bacon. Place broccoli in bottom of a 9 x 13-inch baking dish. Pour egg mixture over broccoli. Salt to taste. Bake 20 minutes at 350°; take out. Spread Cheddar cheese over top. Bake another 3 minutes.
Soften the butter. Add the oil and then add the sugar, stirring well (10 minutes with mixer on medium). Add the eggs one at a time, beating in between. Add the other ingredients and beat well. Pour in a pan (this cake is too large for a Bundt pan) and bake at 325° for 90 minutes. Drizzle with glaze while the cake is still warm.
*Make your own taco shells by heating 4 tablespoons oil. When oil is hot, place corn tortillas in the oil. Fold in half until it gets to the desired hardness, turning about once or twice.
Mix together milk, egg yolks and lime juice. Fold 1 egg white into the mixture. Pour mixture into pie shell. Beat remaining 2 egg whites; gradually add sugar and cream of tartar; add topping to pie mixture. Bake until egg whites are golden brown at 350°.
Mix as directed or chocolate will not absorb!!! Melt oleo. Mix cocoa and sugar; add to the melted oleo. Add rest of ingredients and stir well. Pour in uncooked pie shell. Bake at 325° for 45 to 55 minutes. Should come out looking like a pecan pie.
Boil milk, margarine, sugar and cocoa hard for 1 minute. Add remaining ingredients, stirring well. Spoon on wax paper. Cool. Fun for kids.
Mix ingredients. Cook in heavy sauce pan or skillet until thick. Place in baked pie shell. For meringue: Beat eggs and sugar until stiff. Spoon on pie. Place in 400 degree oven until brown. (Watch closely.)
Alternate layers of cabbage and onions in bowl. Sprinkle with 3/4 cup sugar; do not mix! Bring vinegar, oil, 2 tablespoons of sugar, celery seed and salt to a boil in saucepan. Pour over layers; do not mix. Chill for 12 hours or longer. Drain to serve.
Pour boiling water over oats. Let stand 20 minutes. Cream the shortening, butter and sugars. Add eggs and flour. Add soda, cinnamon and salt. Mix thoroughly. Add oats and 1 teaspoon of vanilla. Bake in greased 13 1/2 x 9-inch pan for 35 minutes at 350°. Cool.
Melt margarine in a large skillet. Add flour and cook 2 minutes, stirring constantly. Slowly stir in chicken broth and milk. Cover and simmer over low heat. Beat egg yolks in a small bowl. Add 4 tablespoons sauce to egg yolks very slowly, beating constantly. Pour egg yolk mixture back into sauce and add 1 cup Parmesan cheese. Cook over low heat, stirring until cheese is melted. Measure 1 1/2 cups sauce. Set aside. Add chicken, spaghetti and remaining sauce. Stir well. Spoon into a large casserole. Pour remaining 1 1/2 cups sauce over top. Sprinkle with Parmesan cheese (1 cup) and Cheddar cheese. Bake, uncovered, at 375° for 20 minutes or until hot and bubbly.
Beat sugar, oil, eggs, peel and extract until well blended. Add flour, dry ingredients and zucchini. Beat well; stir in nuts. Pour into 2 loaf pans. Bake at 375° until done.
Spray cookie sheet with Pam. Lay graham crackers side by side (break in fourths), covering cookie sheet. Boil butter and sugar. Boil 2 minutes. Pour syrup over crackers. Sprinkle with chopped nuts. Bake at 325° for 10 minutes. Remove from sheet immediately. Cool on foil.
Put water, yeast, sugar, salt and oil in a large bowl. Add flour, a little at a time. More flour can be added, if needed. Make a stiff dough that will roll out. Cut with biscuit cutter. Brush with melted butter. Place on greased pan. Let rise about 1 hour. Bake at 450° about 15 to 20 minutes.
Cook macaroni and drain. In large bowl, mix macaroni, vegetables and tuna. Stir in remaining ingredients and chill thoroughly. You may add cucumber or other favorite vegetables or eliminate some of these. Makes 8 to 10 servings or 4 to 5 main dish.
Drain the kraut well. Boil the sugar and vinegar for 5 minutes and cool slightly. Pour over kraut. Add the rest of the ingredients and mix well. Chill for several hours.
Mix first 7 ingredients together thoroughly. Form and put into loaf pan. Cover with 2 strips of bacon if desired and pour one 8 oz can of tomato sauce on top. Bake 1 hour at 350°. Serves 6.
Mix all ingredients and fold in rhubarb. Sprinkle brown sugar and 1 teaspoon cinnamon over top. Bake 35 to 40 minutes at 350°.
Heat stock until boiling. Mix cornstarch with cold water and stir into stock. Remove from heat. Beat eggs and stir into stock. (The eggs will look like threads.) Add scallions and a drop of sesame oil as garnish and serve.
Peel and quarter potatoes. Melt oleo in 9 x 13 x 2-inch pan or casserole dish. Mix all dry ingredients and put in Ziploc bag. Shake potatoes in bag and roll in melted oleo. Pour remaining dry ingredients from Ziploc over potatoes. Sprinkle generously with paprika. Bake at 350° for 1 hour uncovered. Do not turn potatoes while cooking.
Rinse and pat dry the chicken. Toss with flour, salt and pepper to taste. Brown chicken in heated oil until brown. Transfer to a clean bowl. Saute thinly sliced onion and mushrooms for 2 or 3 minutes. Add wine, scraping pieces at bottom of pan. Return chicken to pan; add cream and broth (or creamer). Bring to boil; cook until thickened. Spoon chicken mixture over noodles. Sprinkle with parsley. Makes 4 servings.
In Dutch oven, saute okra in oil for 10 minutes, stirring constantly so as not to burn. Remove okra and set aside. Add margarine and flour to make a roux. Add okra and all remaining vegetables. Cook for 5 minutes or until wilted. Add water and worcestershire sauce. Cook for 2 hours. Add shrimp and seasoning. Cook for 30 minutes or until tender. Serve over cooked white rice in soup bowl.
Cream the margarine and sugar; add eggs one at a time. Beat well. Sift the flour and add to creamed mixture 1/2 at a time, alternating with Hershey's syrup. Add pecans and vanilla. Bake in sheet pan at 350° for 30 minutes.
Combine tuna, pineapple, celery and cream cheese; mix well. Chill, if desired, before serving. Spread over 4 slices of bread; top with remaining bread. Makes 4 sandwiches.
Marinate lamb in sauce all day. Roast on grill. Leave pink inside and serve with potatoes (parboiled). Put in pan and baste in lamb marinade. Roast in oven at 350° to 400°.
Stir together	dry ingredients. Combine eggs, oil, vanilla and chocolate in another bowl. Add to flour. Stir in pie filling and nuts; mix well. Turn into greased and floured Bundt or tube pan. Bake at 350° for 1 hour. Cool in pan 15 minutes and remove.
Boil, stirring often, to 242°. Remove from heat and add vanilla and walnuts. Stir until creamy; turn on waxed paper. Separate with 2 forks.
Cut Twinkies in half and lay in bottom of pan. Layer strawberries and bananas. Mix pudding according to directions and mix in flavoring, then pour over Twinkies and fruit. Top with Cool Whip. (Optional: You can add blueberries on top or you can substitute any fruit for another.)
Season approximately 1/2 cup flour with salt and pepper. Place in paper bag. Add veal cubes; shake, holding top of bag closed, until veal is well covered. Add floured veal to melted butter and brown. Stir in water, onions and paprika. Turn down heat so that meat and gravy mixture in pan barely bubbles. Cover and cook 2 hours or until meat is tender, stirring occasionally. Add more water if necessary to prevent sticking. Add hot gravy slowly to sour cream, stirring to prevent curdling. Return to skillet of meat. Serve over mashed potatoes or noodles.
Mix peanut butter, sugar, oleo and vanilla. Shape dough into small balls. Chill several hours or overnight.
If you have a bread machine, put all the ingredients in the bread machine and turn it on, if not mix together the ingredients, knead and set it aside. In either case, in an hour punch down and pump it out on a floured counter and knead a bit. Roll it out with a rolling pin until 1/4 inch thick. Spread with butter or margarine and sprinkle with 1/4 cup sugar mixed with 1 teaspoon cinnamon. Roll it up, moisten the edge and cut in 1 1/2 inch pieces and lay gently on a greased cookie sheet. Cover; let rise 1 hour. Bake at 375° about 15 minutes. While hot drizzle with confectioners sugar moistened with water and flavored with vanilla. Eat them right away!
Mix all ingredients together. Pour into greased tube pan. Bake at 300° for approximately 1 1/2 hours or until toothpick inserted comes out clean.
Tear small pieces of bread dough. Roll around in sugar and cinnamon mixture. Place around in greased tube pan. Boil oleo and brown sugar. Pour over bread dough. Bake at 350° for 45 minutes.
Mix all fruits and nuts with graham cracker crumbs; add milk. Mix with hands. Mixture will be thick. If too dry, you may add another orange. Pack into 1-pound loaf pans. Recipe makes 2 loaves.
Cream together butter and sugars. Beat in vanilla. Add eggs and beat 3 to 4 minutes. Mix together flour, salt and soda. Then add to creamed mixture. Mixture should be sticky and dry. Stir in chocolate chips and nuts. Drop by small scoops on waxed paper and bake at 350° for 8 to 10 minutes. Cool 5 minutes on cookie sheet before removing.
Combine beaten eggs, sugar, syrup, salt, vanilla and butter in bowl. Stir in chopped peanuts. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Put marshmallows and orange juice in top of double boiler over hot water until marshmallows dissolve. Remove from heat and add peaches (smash). Fold in whipped cream. Put in freezing tray in refrigerator. Freeze until very firm. Slice and serve by itself or on top of sliced cake.
Cream shortening and sugar. Beat eggs in cup with spoon. Add to first mixture. Sift flour, baking powder, salt and nutmeg over the berries in a large bowl. Add creamed mixture alternately with milk and vanilla. Bake at 350° in 8 x 8-inch pan for 1 hour.
In medium bowl, combine soup, chiles, red pepper and sour cream. Whisk well. Separate and set aside 1 cup. Mix chicken/turkey into remaining mix in medium bowl. Spoon 2 tablespoons of mix at each end of tortilla. Sprinkle each with cheese. Roll up and arrange in a shallow baking dish just large enough to hold enchiladas in single layer. Pour remaining cup of sour cream mix over enchiladas. Sprinkle with cheese. Bake at 350° for 30 minutes.
In 2-quart casserole dish, spread cream cheese over bottom. Drain crab meat and spread over cream cheese. Pour cocktail sauce over meat. Dip crackers in dip and enjoy!!
In pot, cook 3 bags sauerkraut, 2 onions (diced), all mushrooms and butter. Brown together and add more butter as needed. Parboil cabbage. Drain. Separate each leaf. Rinse 1 cup uncooked rice 10 times, then boil 15 minutes with approximately 1/4 teaspoon salt. Drain well and mix with chopped meat. Dice 3 onions and brown in butter and mix into chopped meat. Roll into balls and wrap each in a cabbage leaf. Place in large roasting pan you can layer. Spread sauerkraut mixture over top. Bake in 350° oven until meat is cooked.
Cream first 3 ingredients. Add sugar gradually. Alternate flour and eggs. Add flavorings. Pour in greased tube pan. Bake 1 hour and 15 minutes or until done at 350°.
Melt chocolate chips, butterscotch chips and peanut butter in double boiler. Then pour half this mixture in a buttered jelly roll pan. Chill. Then add Spanish nuts to the rest of the mixture and set aside. Mix butter, vanilla pudding and evaporated milk. Boil 1 minute and add maple flavoring. Then add powdered sugar. Mix together and spread over first layer of chocolate. Then spread the peanut and chocolate mixture on top. Cool and cut.
Heat 1 teaspoon of oil in a large skillet. Add garlic and cook, stirring constantly for 20 seconds. Add spinach by handfuls, tossing the leaves in the skillet until all of it fits. Cook, stirring, for about 2 minutes. Remove from heat and toss in the remaining oil and lemon juice, salt and pepper. Divide among 4 plates and serve. Yields 4 servings.
Dice onions fine; place in pan with a little water and boil for 10 minutes until limp. Drain water off and add ground meat to onions in the pan, salt, pepper and cinnamon. Cook mixture, stirring it continuously for 15 to 20 minutes until meat is cooked. Take pan off the fire and allow mixture to cool slightly. Beat eggs and add to warm meat; add milk and mix.
Rinse strawberries and pat dry with paper towel; set aside. Whisk remaining ingredients until smooth. Pour dip into a bowl. Set bowl in center of a platter. Arrange strawberries around platter.
Place chocolate chips and almond bark in bowl. Microwave for 3 to 4 minutes until melted. Pour in pecan halves and stir. Drop by spoonfuls out onto waxed paper.
Mix first 4 ingredients together and refrigerate until partially thickened. Add remaining ingredients. Mix thoroughly and refrigerate until set.
Drain pineapple. Mix flour, butter, 1/4 cup almonds and 1/4 cup sugar. Mix until crumbly. Press into 9 x 13-inch baking dish. Bake for 12 minutes at 350°.
If you would like you can use or add onion, green peppers, ripe or black olives and chopped up pickles. Or, top each one with ripe or black olives.
Mix the flour, baking powder, salt and sugar in a bowl. Add the milk, egg and oil and mix. The batter should not be smooth. Spoon into greased muffin tins about 1/2 to 2/3 full.
Add yeast to lukewarm water and add 1 teaspoon sugar. Let stand 5 minutes. Add salt, shortening and remaining sugar to milk and cool to lukewarm. Add yeast and 3 cups flour. Beat well. Add enough more flour to make thick dough. Cover bowl and let rise about double in bulk. Shape into loaves or rolls and place in oven. Cover and let rise until double in bulk. Bake in hot oven (400°) for 10 minutes. Reduce heat to 375° and bake 35 to 40 minutes or until done.
Combine flour and baking powder. Combine sugar, oil, chocolate and vanilla. Beat in eggs. Add dry ingredients; beat until blended. Cover; chill thoroughly. Using 1 tablespoon of dough for each cookie, shape into balls. Roll in powdered sugar. Place balls on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. While warm, roll again in powdered sugar.
Prepare the 3 flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm. Combine the lemon gelatin, sugar and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until thickened.
Bake pie shell. Beat eggs, cream, salt and pepper. Combine cheeses, flour and crab. Sprinkle cheese mixture over pie shell. Pour cream mixture over cheese. Bake at 325° for 45 minutes to 1 hour or until knife inserted in center comes out clean.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. (You may want to double if you use more eggs.) Add diced egg whites.
Mix cream cheese, sour cream and taco seasoning together. When ready to serve, top with lettuce, tomatoes and shredded cheese. Serve with taco chips.
Grease an oblong baking dish. Remove the outer crust from bread slices and cut into bite size squares. Cut enough slices to cover the bottom of the baking dish. Cut cream cheese into small chunks and spread over the bread pieces. Place enough of the cut up bread pieces on top to cover cheese chunks. The dish should be full, but not overfull. (You may not necessarily use the entire loaf.) Combine eggs, milk, syrup and cinnamon-sugar; use wire whip until blended. Pour over bread and cheese. Cover and refrigerate overnight. Bake, uncovered, at 375° for 45 minutes. If toast browns too quickly, re-cover and continue baking.
Brown ground turkey with onion and garlic (optional). Drain. Then add cans of beans (do not drain). Add taco mix, salad dressing, tomatoes, tomatoes and chilies, water and corn. When all ingredients are combined, cook over medium heat for at least 30 minutes.
Stir together mustard, mayonnaise and honey. Add in paprika. Blend with spoon until smooth. Makes 2 servings.
Blend cream cheese, sugar, margarine and vanilla. Add eggs, one at a time. Add 2 cups flour and mix well. Combine remaining flour with cherries and nuts. Fold into the batter. Pour into a greased Bundt pan and bake at 325° for 1 hour and 20 minutes.
Cut up fruit. Add sugar. Let set two hours or longer. Refrigerate leftovers.
Brown hamburger. Add Ro-Tel and tomato sauce. Simmer together. Layer all ingredients starting with crushed chips and ending with cheese on top. Bake in oven at 350° for 10 to 15 minutes until cheese melts.
Heat oven to 350°. Melt margarine or butter in 9 x 13-inch pan. Sprinkle chicken breasts very liberally with seasoning salt on one side. Turn over in melted margarine and sprinkle this side. Cover with foil. Bake 1 hour or until tender. Juice is great over mashed potatoes. Serve homemade biscuits with this.
Drain bacon; set aside and save 1/2 cup fat. Saute onion; add vinegar and sugar and boil for a few minutes. Remove from heat and stir in mayonnaise with wire whisk. Add bacon. Store in refrigerator. Heat only what you need at one time. Heat in microwave.
Place grated cheese in bowl. Add margarine. Let come to room temperature. Add flour, cereal and red pepper. Mix together to make a dough. Pinch small amount and press to make cookie. Place 1/4 of a nut on top and bake at 300° for 30 minutes or until bottom is light brown.
Mix ingredients. Float cherries, strawberries, limes, oranges or lemon rinds.
Mix sweet potatoes with eggs, milk and ginger. Cream together butter, corn syrup, salt, vanilla and brown sugar. Add to potato mixture. Pour into lightly greased baking dish. Top with 1 package small marshmallows. Bake in moderate oven at 325° for 1 hour. Serves 4.
Combine all ingredients except nuts and dates. Place 1/4 cup nuts and 1/4 cup dates in bottom of unbaked pie crust. Pour mixture over nuts and dates. Bake at 400° for 30 minutes. Cool and top with a medium container of Cool Whip, 1/4 cup nuts and 1/4 cup dates.
Saute onion in margarine until soft. Add remaining ingredients; bring to boil. Boil slowly for 2 or 3 minutes. Split hot dogs; place in shallow baking pan. Pour sauce over hot dogs. Bake at 350° for 30 minutes.