HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix mayonnaise, salad dressing, sour cream and mustard. Add flaked fish and chill overnight. Serve with crackers, chips or raw vegetables.
Heat milk and butter on medium heat until melted. Add sugar and boil on medium heat for 7 minutes or until soft ball forms. Remove from heat. Add marshmallow cream and mix well. Add peanut butter. Beat with mixer. Pour in 13 x 9-inch pan and let cool.
Blend the sugar, milk and syrup and boil to soft ball. Remove from heat. Add the cocoa, dissolved in the boiling water. Add the butter and cocoa. Cook. Add the 1/8 teaspoon cream of tartar. Beat until mixture is a creamy consistency. Pour into buttered pan.
Dice half the tomatoes (if not already diced), not losing any of the juice, cucumber, half the onion and half the green pepper. Set aside in a large bowl or pitcher with half the green chiles. Put the remaining tomatoes, cucumber, green pepper, chiles and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice and salt. Blend for a few seconds. Pour into the container with the chopped veggies. Mix well. Cover and chill thoroughly.
Pour a glass of wine. Wash and cube potatoes.	Dice onion. Drain clams and reserve juice. Rinse clams. Watch the rain spatter on the portholes - pour some more wine. In a 6 qt. pot, brown bacon - Remove and crumble. Drain grease and brown onion in pot. Separately heat fish stock or water and bouillon and reserved clam juice, then add to pot. Add potatoes, pepper and thyme. Simmer 1 hour, or until potatoes are cooked. Have another glass of wine. Check if the rain has stopped. Add clams and condensed milk. Simmer 10 - 15 more minutes or until clams are cooked. Serve with bread and wine - if there is any left!
In a blender, combine low-fat cottage cheese, cream cheese spread, mayonnaise and lemon juice. Remove from blender and mix in seafood; cover and chill. Serve with non-fat saltine crackers. Yields 2 1/2 cups (ten 1/4-cup servings).
Put sliced potatoes into the broth and bring to a boil. Cook until potatoes are tender. Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the boiling broth and cook about 10 minutes.
Mix all ingredients. Pour into 2 greased loaf pans. Bake at 325° to 350° for about 1 hour.
Heat to boiling the Carnation milk, sugar and margarine. Cook 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate chips and peppermint oil. Stir until marshmallows and chips are melted and pour into pan. Cool and cut into squares.
Mix gelatin in water and let stand for 5 minutes. Warm it a little before mixing with other ingredients and it mixes easier. Mix all ingredients together and place in casserole type dish. Cover! Refrigerate. Tastes better if mixed the day before. Makes good sandwiches! Also tastes good on saltines, snack crackers or chips.
Combine the first 3 ingredients in medium saucepan. Bring to boil; stir constantly. Add carrots. Return to boil; reduce heat to low. Cook for 5 minutes. Makes 6 servings.
Heat oven to 375°. Cream all ingredients but flour. Blend with flour a little at a time. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Press crisscross with a fork. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Mix together shortening, sugar and vanilla. Add egg and beat until fluffy. Stir in milk and flour. Drop on cookie sheet. Bake 6 to 8 minutes on 375°. Makes 2 dozen.
Combine refried beans, taco seasoning and Monterey Jack cheese. Spread in a 9 1/2 x 11-inch baking pan. Brown beef. Add onion, cumin and salt. Layer on top of refried beans. Sprinkle with chilies. Add shredded Cheddar cheese. Top with salsa. Bake 20 minutes at 375°. Top with sour cream and serve with nacho chips and enjoy.
Bring the water, shortenings and coca to a boil in a small saucepan. Remove from heat. Combine the sugar and flour in a large bowl. Pour the melted shortening mixture over the flour and sugar, combining well. Combine the buttermilk, eggs, soda and vanilla and add to other mixtures. Blend. Pour into a 12x18 inch greased loaf pan and bake at 400 degrees for 20 minutes or until done.
Buy pork chops at the store. Chop it into little pieces. Cook tuna fish together with the pork chops. Put it in the oven. Cook it for 20 minutes at 60°.
Take a 9 x 11-inch pan, spray or grease; layer the 3 goose breasts that have been cut thin horizontally, sliced spuds, sliced onions and salt and pepper to taste. Cover with bacon; put sliced orange over top. Pour barbecue sauce over the whole thing. Seal pan tightly with tinfoil. Bake at 350° for 1 1/2 hours.
Melt the chocolate bark in a double boiler. Add peanuts. Mix well and dip by teaspoonfuls on waxed paper. Let cool.
Melt butter in heavy 1 1/2-quart saucepan. Stir in sugar, salt, cocoa and milk. Bring to boil and boil exactly 2 minutes. Remove from heat and stir in peanut butter and then oats. Mix thoroughly and drop by rounded teaspoonfuls on waxed paper. Cool and then chill. Store airtight.
Cream oleo and sugar; add vanilla. Mix in eggs, one at a time. Stir in flour, then nuts.	Mix well. Spread 3/4 of the batter in	the bottom of an ungreased 9 x 13-inch pan. Cover with filling. Drop remaining batter by teaspoonfuls and spread with a spatula. Bake at 350° for 45 minutes. Sprinkle with confectioners sugar before serving.
Combine syrup and sugar in a saucepan. Bring to full boil. Remove immediately from heat. Mix in peanut butter and cereal. Press into a buttered 13 x 9 x 2-inch baking dish. Melt chocolate and butterscotch chips in top of double boiler. Spread over cereal mixture as icing. Cool and cut into squares.
Bring pineapple and sugar to a boil. Stir in apricot jello. Add cream cheese, water and nuts. Chill for 1 1/2 hours. Fold in Cool Whip.
Mix all ingredients together in a bowl. Roll into a ball and place on a plate. Sprinkle with some chopped pecans and place cherry on top. Cool in refrigerator for 1 hour.
Mix first 4 ingredients together. Melt margarine in a 9 x 13-inch pan. Pour margarine into cup, leaving some in pan. In large bowl, mix peaches, vanilla, sugar and melted butter. Pour first mixture into oblong pan. Pour peach mixture on top of this and bake at 325° for 45 to 55 minutes.
Dice onion, jalapeno peppers, stewed tomatoes and Anaheim pepper. Put in crock-pot with all juices. Dice roast; cut most of fat off. Brown roast in skillet. When browned, add some flour to absorb grease. Put in crock-pot. Add water to almost fill crock. After cooking 6 to 8 hours, if it's not thick, then make a thin flour paste with flour and water and add slowly while stirring. Wait about an hour; if still not thick enough, add more flour and water mixture. The more you heat this up the hotter it gets.
Tear lettuce into bite size pieces; arrange on a platter. Layer chicken over lettuce. Slice green onions lengthwise into 2-inch strips. Arrange around edge of lettuce. Place spring roll wrappers in a vegetable steamer rack over boiling water; steam 3 to 5 minutes or until hot or wrap spring roll wrappers in a damp dish towel and steam 1 to 2 minutes in the microwave. Remove to a napkin lined basket.
Preheat oven to 325°. Prepare pans for 24 cupcakes. Mix first 5 ingredients in a small bowl. In a large bowl, mix sugar and pumpkin; add oil and mix again. Add flour mixture to large bowl, beating as needed. (Add in 3 pans.) Pour batter into pans. Bake for 25 to 35 minutes or until done. Test with a toothpick.
Use blender to chop ham, then add chopped onion and other ingredients. Mix well. Cut rolls in half and spread with mixture. Cover with foil. Bake 10 minutes at 400 degrees to warm rolls and melt the cheese.
Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and cool mixture to lukewarm. Add yeast which has been dissolved in lukewarm water. Add egg; mix well. Stir in flour to make a soft dough. Place in refrigerator. Use as needed. Form into rolls and let rise. Bake for 30 minutes at 350°.
Combine all ingredients; drop by large tablespoon out onto a thin layer of meal in plate. Sprinkle top; take fork and mash out thin and flat. Fry in hot oil just enough to cover bottom of skillet. When that side is brown, turn over and brown other side, 2 1/2 minutes at most on each side. Delicious with beans.
Melt butter. Pour into 13 x 9-inch baking dish. Sprinkle graham cracker crumbs over butter. Sprinkle with coconut, chocolate chips and walnuts. Pour milk over top. Bake in preheated oven at 350° for 25 minutes or until top browns lightly. Let cool completely and cut in squares.
Cut the tops of the apples and core them, being careful not to break through the bottom (like preparing a pumpkin). Fill the cavity with the mixture of raisins, carrots and celery. Put the tops back on. Wrap in aluminum foil.
Combine dry ingredients in large bowl. Add eggs, milk and vanilla. Stir in boiling water (batter will be thin). Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Put cut up rhubarb into the bottom of a greased 10 x 6-inch baking pan. Sprinkle the 1 cup sugar over and dot with butter. In a mixing bowl, beat together the flour, sugar, baking powder, salt and eggs. Pour over the sugared rhubarb. Bake in a 350° oven for 30 to 40 minutes. Serve with ice cream.
Combine cake mix, whipped topping, egg, and lemon rind. Mix well. Drop by teaspoonfuls on 10x sugar. Place 1 1/2 inches apart on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from sheet immediately.
Mix all ingredients in a bowl and let rise for 15 minutes. Make into rolls; let rise 15 minutes. Bake for about 15 minutes.
Dissolve Jell-O in water; cool slightly. Add mayo and crumbled corned beef. Add vegetables and mix well. Pour into 8 x 8-inch square and refrigerate several hours. Serves 12 (or more).
Combine all ingredients together in medium mixing bowl, except walnuts. Chill for several hours. Form mixture into ball and then roll in the walnuts until completely covered. Serve with crackers.
With just three ingredients, you can whip up a frozen mint dessert to brighten summer menus. First place contents of a 10-ounce jar (about 1 cup) mint jelly in a small bowl and beat until smooth.
Mix all ingredients together; place in loaf pan. Bake for 1 hour at 350°, until done.
Saute onion and oleo. Add cheese and soup. Bring to a boil. Add rice and broccoli. Put into casserole dish and bake 45 minutes at 350°.
Dissolve soft drink mix and sugar in water. Stir in soda. Place a small scoop of ice cream in each of 6 tall glasses. Stir in soda mixture; top with a second scoop of ice cream.
Preheat oven to 350°. In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk over crumbs. Top with remaining ingredients. Press down firmly. Bake for 25 to 30 minutes or until light brown. Cool. Cut in bars. Store loosely covered at room temperature.
Boil squash and onion until tender; drain well. Mash with fork or potato masher. Add salt, pepper, butter and light cream or milk. Let simmer on low heat for 15 minutes.
Melt margarine with pure maple syrup or honey. Cook in flat pan at 350° for 25 minutes, turning every 5 minutes until golden brown. Add dried fruit after and put back in oven until it dries out. Store in airtight containers.
Mix milk and eggs together. Add flour, baking powder and salt. Mix well. Pour 1/2 cup batter in funnel. Swirl around in deep fat fryer. Brown. Top with powdered sugar. Yields 8 to 10 funnel cakes.
In mixing bowl slightly beat eggs. Stir in corn syrup, brown sugar, butter or margarine and salt. Add pecan halves and vanilla to mixture. Pour into pie crust. Bake on a cookie sheet at 350° until center is set when gently shaken, about 30 to 35 minutes. Cool.
Soften butter and peanut butter. Mix together. Add powdered sugar. Shape into balls about 1 inch in diameter. Freeze for 1 hour.
Mix or beat cheese until fluffy. Gradually beat in milk. Stir in lemon juice, strawberry extract and Jell-O. Pour into a prepared crust. Chill for 3 hours. Top with chopped fresh or frozen strawberries. Refrigerate.
Thaw bread dough; spread on a cookie sheet. Spread pizza sauce, ham, pepperoni, salami and Mozzarella cheese on top. Freeze for 15 minutes, then roll up tightly and secure with toothpicks. Beat egg and spread on top; sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Place chicken in a 9 x 13-inch baking dish. Mix soups, broth and vegetables together in a large bowl. Pour over chicken.
Set machine to "dough-mix" setting. Place ingredients in machine. When finished, let dough rest for 10 minutes on a floured surface. Divide the dough into 3 parts. Braid the 3 sections. Pinch the ends together and place on a greased sheet pan. Smooth over the top with fingertips dipped in milk. Sprinkle with poppy seed and sugar. Bake at 350° until done.
Mix first 4 ingredients together; add a little of the milk to egg yolks, then mix the dry ingredients in. Add to scalded milk; stir until thick. Remove from heat. Add margarine and vanilla. Stir.
Mix all together; pour into pie shell. Bake at 350° for 45 minutes to 1 hour.
Marinate vegetables at least 4 hours in liquid and spice combination. Serves 6 to 8.
Puree peaches in food processor or blender. In a 6 to 8-quart saucepan, heat lemon juice for 1 minute over medium-high heat. Add pureed peaches and sugar. Bring to boil, stirring constantly. Continue boiling, stirring constantly, until mixture is the consistency of thick applesauce, about 15 minutes. Immediately fill hot, sterilized half-pint jars leaving 1/4 inch headspace. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Yields about 6 half pints.
Mix all ingredients together, except corn flakes and melted butter, and pour into a casserole dish. Top with corn flakes, mixed with the melted butter. Bake at 350° for 1 hour.
Cover bottom of 9 x 13-inch baking dish with potatoes and carrots. Cover with the mushroom soup. Layer onion over mixture. Add salt and pepper to taste. Brown pork chops; place on top of mixture. Cover with shredded Cheddar cheese. Place foil over top of dish. Bake for 1 1/2 hours at 350°.
Make Minute rice according to directions on box, also to how many servings you would like to make. Take the chicken breasts and cut off bone into chunks. Place in egg and milk batter. Roll in flour and deep fry. Set aside.
Brown beef with onion; cool and add bread pieces and ketchup. Roll dinner rolls into squares (use two rolls for each). Use 3/4 cup of beef mixture for each square. Top with Mozzarella; spread egg over rolls. Bake according to roll directions.
Mix ingredients together. Will be sticky. Grease and flour pan. Bake at 350° until brown on large cookie sheet for 20 minutes.
Saute onions in butter in 4-quart saucepan until softened. Add zucchini, garbanzo beans, tomatoes, wine, salt and pepper, garlic, basil and bay leaf. Cover and simmer gently 20 to 30 minutes, stirring occasionally. Stir in cheese and cream. Simmer on low until cheese melts and chowder is heated through, stirring occasionally. Yields 3 quarts.
Combine all ingredients except grated cheese. Pour half of batter into greased and heated 10-inch skillet. Sprinkle with grated cheese. Add remaining batter. Sprinkle with rest of grated cheese. Bake at 375° for 35 to 40 minutes.
Melt butter in heavy saucepan. Add onion flakes, green pepper and celery. Cook until celery is tender. Blend cornstarch and tomato juice in separate bowl. Mix sugar and seasoning with tomatoes and add to celery mixture. Add cornstarch mixture and cook and stir five minutes or until clear and slightly thickened. Add shrimp to hot creole sauce and simmer gently about 10 minutes or until shrimp is pink and tender. Serve with hot fluffy rice. Makes 6 servings.
In glass casserole, brown onion, ground beef and sausage 4 to 6 minutes. Remove excess drippings. Add corn, soup, tomato paste, chili, salt and pepper. Stir to blend. In 10-inch skillet, layer half the meat mixture, half the noodles and 1 cup cheese; repeat with remaining ingredients. Cook 10 to 12 minutes, rotating.
Remove corn from cob. Place skillet over high heat until hot. Add corn, stirring frequently, until crisp tender. Cool. Mix all ingredients together. Serve with chips.
Cook broccoli. Prepare rice according to box directions. Brown meat gently, season to taste. Mix all ingredients in 2-quart casserole. Bake at 350° for 30 minutes. Serves 6.
Cook rice until just tender. Add butter, salt and pepper. Mix chilies with sour cream. Cut cheese into strips. Butter casserole and alternate layers of well-seasoned rice, sour cream with chilies and cheese. Salt and pepper each layer. Repeat until all ingredients are used. Top layer should be sour cream.
Sift together flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple. In separate bowl, blend oil, eggs and vanilla. Mix with flour mixture just until combined. Spoon batter into greased muffin tins. Bake at 350° for 35 minutes. Makes 15 muffins. Unbaked batter may be stored in refrigerator for 1 week.
Mix and pour in unbaked pie shell. Bake 45 minutes at 350°.
Thinly slice onion, green pepper and carrot. Place fish in a buttered baking dish. Sprinkle with salt and pepper and a dash of paprika. Place vegetables on top of fish. Add undiluted cream of onion soup and bake at 400° for 30 minutes or until fish flakes easily.
Make a roux, medium brown, of the first two ingredients. Keep stirring until brown, 20 minutes.
Mix first 3 ingredients; spread on tortillas, then sprinkle the remaining ingredients on top. Roll up and wrap tightly with clear plastic wrap; chill for about 2 to 3 hours. Cut off roll ends and slice rolls into 1-inch pieces.
Cut all vegetables into large pieces. Put beef to boil with onion and garlic for about 2 hours. When beef is tender, add vegetables until cooked, not too soft. Should be a little hard. Add salt to taste and serve.
Using donut cutter, cut hole out of biscuit. Fry in deep fat fryer until brown. Drain on paper towels. Mix powdered sugar and water to desired consistency. Dip donuts in icing. Makes 10 donuts and 10 holes.
Boil sugar, milk, cocoa and margarine for 1 minute. Remove from heat. Stir in remaining ingredients. Immediately drop by tablespoons onto waxed paper. Let cool and harden.
Mix first 3 ingredients with spoon. Drain all liquids from fruit and add. Add cherries, small marshmallows, raisins and pecans. Fold all together. Refrigerate overnight.
In mixing bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture, alternately with milk. Spread into a greased 9-inch square baking pan. Toss blueberries with lemon juice; sprinkle over batter.
Combine salt, flour, baking powder and soda. In another bowl, combine sugar, oil and eggs; beat until frothy. Add bananas and blend thoroughly. Fold into flour mixture until blended. Pour into greased loaf pan. Bake at 325° for 1 hour until browned. Let cool 10 minutes. Can be doubled and made in soup cans, coffee cans and mini loaf pans.
Whirl all in blender. Put in dish with avocado pit in center. This keeps guacamole from turning dark. Makes about 2 cups.
Mix well in bowl. Pour into a buttered 9 x 12-inch Pyrex dish. Bake at 350° for 50 minutes.
Preheat oven to 350°. Combine flour, sugar and oleo. Stir in nuts. Mix until crumbly. Press 2 3/4 cups of this crumbly mixture into ungreased 13 x 9-inch pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples; spoon evenly over base. Bake 25 to 35 minutes, until toothpick comes out clean. Cut into squares. Serve with whipped cream, if desired.
Dissolve jello in boiling water, in serving bowl. Drain pineapple and reserve juice. Add pineapple, bananas, peaches and cold water to jello. Sprinkle with marshmallows. Refrigerate until congealed.
In large saucepan, cook broccoli according to package directions; drain. Add soup, milk, wine, butter or margarine, tarragon and pepper. Heat through. Makes 8 servings.
Combine sugar, corn syrup, butter and salt. Bring to a boil over low heat. Pour hot syrup slowly over beaten eggs. Cool; add vanilla and pecans and pour into pie shell. Bake at 400° for 10 minutes. Reduce temperature to 375° and bake 35 to 40 minutes longer.
Butter casserole. Line bottom with crackers, then layer of cabbage, chunks of butter and salt and pepper. Sprinkle a little flour on top. Repeat in layers until casserole is filled. The last layer should be crackers and chunks of butter. Pour milk to just below this layer. Bake at 350° for about 30 minutes. The casserole should be thick.
Combine all ingredients and marinate overnight in refrigerator. This will keep, refrigerated, for 4 weeks.
Mix the first 5 ingredients together well. Add the remaining ingredients. Bake at 350° until light brown.
Come in from duck hunt. Insert a stick of butter inside a freshly cleaned Mallard duck. Throw in hot coals of a fire for 7 minutes, covering duck entirely. Remove duck from coals and use very sharp knife to cut paper-thin slices. Serve on crackers.
Cook pie crust and then cool. Mash strawberries to measure 1 cup. Stir sugar and cornstarch together, then gradually stir in water and berries. Cook mixture over a medium heat. Stir constantly until it thickens and boils. Let boil for 1 minute. Add a few drops of coloring. Then beat cream cheese until smooth.
Mix all ingredients together well. Bake at 375° for 35 to 40 minutes.
Cut beef into 2-inch wide strips along grain, then slice across the grain into thin strips. Mix in 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1 tablespoon water. Add 1 tablespoon oil to meat mixture before frying. (This separates the beef during the stir-fry process.) Heat 1 1/2 tablespoons oil and stir-fry beef until medium well; remove. Using remaining oil in pan to stir-fry green onions, ginger root and asparagus until fragrant. Mix remaining soy sauce, oyster sauce, wine, sugar and cornstarch. Add to pan. Add beef back to pan and mix well. Cover and cook until steamy, then stir-fry to mix. Remove; sprinkle with sesame seed. Serves 2.
Mix sugar, butter and milk; bring to a boil and cook 6 minutes then mix with chocolate chips. Add marshmallow cream, pecans and Hershey bars. Pour on greased sheet and cool.
Mix cake according to directions. Bake in a 9 x 13-inch pan. When cake is done, punch holes in it. Pour sauce over it while warm. Let it set overnight and let sauce soak in. Add Cool Whip to top of cake and sprinkle generously with coconut.
Mix sugar, syrup and melted margarine. Add eggs and mix well. Stir in pecans and vanilla. Mix well. Pour in unbaked pie shell. Bake at 375° for 15 minutes. Turn oven down to 350° and bake about 30 minutes longer or until done.
Cream butter, sugar and eggs together. Combine dry ingredients. Blend both mixtures, beating until well mixed. Add bananas, sour cream, vanilla and nuts. Pour into a greased and floured medium loaf pan. Bake at 350° for 1 hour.
Cream margarine and Crisco; add sugar and egg yolks. Add flour and soda to creamed mixture with buttermilk. Add nuts, coconut, vanilla and egg whites.
Steam onions until transparent. Brown hamburger in garlic. Add onions. Use potato masher and mash until broken and very fine. Add chili, paprika and salt; work all of the lumps out with a potato masher. Add liquid and simmer for 2 hours. You can freeze.
Soften the yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour. Add yeast mixture and eggs, beating well. Stir in remaining flour or enough to make soft dough. Turn out on floured surface and knead lightly, 5 to 8 minutes. Place dough in greased bowl, turning once to grease surface. Cover and let rise until double.
Measure and sift 3 cups cake flour. Add 1 cup at a time. When well mixed, add 5 eggs at a time until well mixed. Grease and flour tube pan. Bake at 300° to 325° for 1 hour and 15 minutes or until done.
Melt butter in pan. Mix together in bowl the baking powder, sugar, flour, milk and salt. Pour this batter over butter. Add drained peaches. Bake for 1 hour at 375°.