HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 1/2-quart saucepan combine onion, broth mix, garlic, zucchini, carrots, whole tomatoes (mashed), parsley, basil and pepper. Add 2 cups water and cook until vegetables are done, about 20 to 30 minutes. Add Sweet 'N Low and salt to taste.
Cook cabbage and drain. Keep warm. In a double boiler, cook egg yolks, water, butter, salt and vinegar until thick, stirring constantly. Add cabbage and reheat.
Melt cheese and butter together over low heat. Add vanilla. In a bowl dump powdered sugar and cocoa. Stir until blended. Pour cheese mixture into sugar and cocoa bowl. Stir well until stiff and smooth. Pour into a 9 x 13-inch pan. Place in refrigerator to cool.
Put ham and bologna in a food processor or blender. Add remaining ingredients and mix well. Great on crackers.
Sift the first 5 ingredients together; set aside. Cream the butter until softened. Add the sugar gradually, creaming until fluffy. Add the eggs in thirds, beating well after each addition. Alternately add the dry ingredients in fourths and the milk in thirds to the creamed mixture, mixing until blended after each addition. Chill dough for several hours.
Mix all ingredients in order given. Place in a greased loaf pan. Bake 1 hour at 350°. Yields 8 to 10 servings.
Melt margarine in a deep baking dish. Mix flour, sugar, baking powder, salt and milk. Pour batter in center of margarine. Pour can of fruit in center of batter (Do Not Stir). Bake 45 minutes at 350° or until brown. Serves 6 to 8.
*Such as green or red peppers, tomatoes, mushrooms, cauliflower, broccoli, black olives, celery, etc.
Cook ground turkey and seasonings. Add remaining ingredients. Simmer 15 to 30 minutes.
Cook onion in butter until tender. Add cardamon, orange rind, butter, apple and raisins. Cook 5 minutes. Add to 2 cups cooked rice and serve immediately. Serves 6. (Uncooked rice increases 4 times.)
Dissolve orange jello in 1 1/2 cups boiling water; cool until slightly thickened. Fold in coarsely chopped apricots. Pour small amount into oiled 2-quart mold. Dissolve lemon jello in the 1 cup boiling water; gradually add mayonnaise to whipped cream cheese. Mix well and add to lemon jello. Add marshmallows. Pour on top of orange layer in mold. Chill. Pour remaining orange mixture over molded layer. Chill until firm. Unmold. Makes 8 to 10 servings.
Fry hamburger and onions; drain. Mix all ingredients except spaghetti in large cooker. Let simmer while cooking spaghetti. Drain spaghetti and mix all together.
In saucepan, mix peanut butter, honey, oil, milk and salt. Pour dry ingredients and stir. Add sauce mixture. Pour into broiler pan. Bake in 300° oven for 20 minutes. Stir and bake 10 more minutes. Store in tightly covered container.
Mix all together except crab meat. Mix in crab meat last and put a little of the cheese on top. Bake at 325° approximately 30 minutes. Serve with crackers.
Cook potatoes in microwave. Peel and mix with hamburger meat. In a square dishpan, add egg, salt to taste, pepper, garlic and nutmeg. Add milk and mix well. Cook for one hour at 375°. This is very good. I suggest you eat this with steamed rice.
Beat all together. Add vanilla and whipping cream. Put into can and fill to the line with milk. Fruit or flavoring should be added before filling up with milk. If we make this in the wintertime, we take the ice auger down to the lake and get two pails of ice and it works just fine.
Mix thoroughly margarine, sugar and egg. Add remaining ingredients. Mix all together. Stir in nuts. Drop onto cookie sheet. Bake at 400° for 8 to 10 minutes.
In small bowl or pan that you wish to cook your cobbler, melt oleo. In small mixing bowl, combine flour, sugar, baking powder, salt and water. Pour this mixture over melted margarine (do not stir). Drain fruit and pour on top of mixture (do not stir). Bake 30 minutes at 375°. Fruit will sink to bottom; crust will be on top. Any type fruit may be used. This is not as good as a made from scratch cobbler, but it works great in a pinch.
In a saucepan, cook onion in butter until tender. Add remaining ingredients. Heat; stir occasionally. Makes 1 1/2 cups. Serve over cooked vegetables.
Bake at 350° for 25 minutes. Sprinkle with nutmeg.
Combine mustard, mayonnaise, onion, salt and pepper. Spread buns with mustard mixture. Place slice of ham and cheese in each bun. Wrap buns in foil. Place on baking sheet. Bake at 350° for 20 minutes. Yields 8 servings.
Use a medium size baking dish. Put half package of crackers and then half the oysters and then another layer of crackers and then 1/2 can of oysters. Repeat until crackers and oysters have been used. Cover good with milk. Put 3 tablespoons of butter on top. Sprinkle with pepper. Bake at 350° until golden brown on top. (Don't cook too dry.)
Combine all ingredients in a bowl. Whisk to emulsify. Marinate poultry from 1 to 4 hours before grilling. Marinate flank steaks and ribs overnight.
Cook rhubarb, sugar and water until well done. Remove from heat and add Jell-O; stir well. Pour in jars or freezer containers. Put on lids and freeze. Very good!
Blend margarine, cream cheese, sugar and vanilla thoroughly. Sift flour with the baking powder. Add alternately with eggs. Mix well after each addition. Pour into a greased and floured tube or bundt pan. Bake at 325 degrees for 1 hour and 10 minutes.
Sift flour, sugar, salt, baking powder, soda and cinnamon together. Add nuts, egg, applesauce and shortening; stir until blended. Pour into greased loaf pan. Bake at 350° for 1 hour.
Mix crushed graham crackers and melted oleo together. Spread 2 cups of this mixture in a 13 x 9-inch pan. Mix pudding as directed with only the 2 cups of milk. Stir in softened ice cream. Pour this on top of the crust and chill for 1 hour. Take out and spread the Cool Whip on top. Crush up the candy bars and mix with the left over 1 cup graham cracker mixture and sprinkle on the top.
Healthy and delicious! Freeze strawberries in a Jell-O ring filled with water and a little cranberry juice. Place frozen ice ring in bottom of punch bowl. Pour in one part pineapple juice. Add one part cranberry juice cocktail. Add one part ginger ale. That's it! Party time! (Leftover punch makes a nice breakfast drink the day after.)
Makes 2 pies. Beat butter and sugar together. Add Karo syrup and salt. Beat. Add eggs and vanilla. Beat. Stir in pecans. Pour into pie shells. Bake 1 hour at 350°. After 30 minutes, cover with foil to keep from getting too brown.
Mix softened butter, powdered sugar and egg yolks with mixer. Gently fold in Cool Whip. Slice cake 1/2-inch thick and place in bottom of 13 x 9-inch pan. Spread half of the filling over cake. Take candy bars out of wrappers and put in a plastic bag. Crush with a hammer or mallet. Spread half of candy over filling. Then place another layer of cake, remainder of filling and rest of candy bars over first layer. Refrigerate.
In a medium bowl, combine flour, soda, cream of tartar and salt, set aside. In a large bowl, beat margarine, sugar and confectioners sugar until light and fluffy. Beat in egg and vanilla until well blended. Gradually add the dry ingredients, beating until well mixed. Cover with plastic wrap and refrigerate until firm, several hours or overnight. Preheat oven to 375°. Pinch off about 1 Tbsp. of dough and roll to form 1 inch balls. Roll dough in remaining sugar to coat thoroughly. Place on cookie sheet about 2 inches apart. Flatten with the bottom of a glass. Bake about 8 minutes. Cool on a rack. Makes about 30 cookies.
Cream margarine, sugars, eggs and vanilla. Sift dry ingredients, then add to creamed mixture. Drop by teaspoon on a greased cookie sheet. Bake 8 to 10 minutes at 350° or until light brown.
Drain pineapple and save juice for thinning sour cream. Mix juice with sour cream. Mix all fruit with the sour cream mixture. Put into covered dish and refrigerate overnight.
Cook in crock-pot for several hours. You can double, triple or whatever for large crowds. If in a hurry, start this cooking in microwave and then finish in crock-pot.
Simmer both squash in shortening 10 to 15 minutes. Add salt, pepper, onion, parsley, soup base, celery salt, water and mix well. Simmer 5 minutes more. Add bread crumbs, soda crackers and cornmeal. Mix well. Add the beaten eggs, stirring fast (or the egg whites will cook and you will have white pieces in your dressing). Cook a little more to thicken. Also taste to see if you need more of the ingredients or to add a little more water if the dressing is too dry. Put into a baking dish and bake at 350° for 10 to 20 minutes to set and have a nice light brown color like your chicken dressing has.
Preheat oven to 350°. Melt butter/margarine in bottom of 13 x 9-inch baking pan. Layer next 6 ingredients. Press gently. Bake 25 to 30 minutes. Cool completely. Cut into squares.
Bring water, onion and margarine to a boil. Cook broccoli. Add Cheez Whiz, rice and cream of celery soup. Mix all together and bake at 350° for 45 minutes.
Combine first 5 ingredients. Place on round serving dish. Cover with chili sauce. Sprinkle with crab meat. Serve with crackers. Keep refrigerated until ready to serve.
Preheat oven to 300°. Line 3 dozen 1 3/4-inch muffin tins with paper baking cups.
Dissolve yeast in warm water. Stir in remaining ingredients, then stir in enough white flour until dough is easy to handle. If mixed in mixer, dough should clear edges. Cover and let rest for 10 minutes. Knead 5 minutes. Put into bowl and let rise again for 40 minutes. Punch down again, divide in half and shape into loaves. Let rise 1 hour. (If you use a mixer the rising time is cut in half.) Bake at 375° for 30 to 35 minutes.
In food processor, process shallot, mustard and vinegar. In a slow, thin stream, add 1/2 cup olive oil. Slowly blend in remaining oil. Blend in cream. Season to taste with salt and pepper. Makes 1 cup.
Melt oleo in skillet and saute onions. Add broccoli and saute. Add rice and cheese. Put in casserole dish and bake until bubbly, 20 to 25 minutes.
Mix flour and salt together in a bowl. Cut in lard. Sprinkle with water. Mix all together. Roll out on a floured surface. Put in a 9-inch pie pan and bake 8 to 10 minutes at 475°.
Combine lemon Jell-O and hot water; mix constantly until syrupy. Whip 3/4 of a large can Pet milk (cold); add juice of lemon, little at a time. Milk will become very stiff; fold into Jell-O mixture. Combine cream cheese, sugar and vanilla; add to Jell-O mixture. Spoon into graham cracker crust. Pat some crumbs on top and chill.
Stir first 3 ingredients together, cook over medium heat. Bring to rolling boil for 1 minute. Remove from heat; add Marshmallow Fluff, peanut butter and vanilla. (Optional, chopped walnuts.) Use a 9 x 13-inch greased pan.
Melt butter/margarine in 9 x 13-inch pan or whatever you may have. Sprinkle graham cracker crumbs over margarine. Throw in next 4 ingredients or layer. Pour Eagle Brand milk (or whatever brand) over all. Bake at 400° for 30 minutes, if you can get dressed that fast. If not, bake at 350° for 40 minutes.
Cook macaroni and set aside. In a medium saucepan, melt margarine and stir in flour and salt until smooth. Gradually stir in milk and cook and stir until mixture thickens. Remove from heat and add cheese; stir until melted. Pour over macaroni and mix well.
Melt chocolate chips, margarine and peanut butter. Pour over cereal. Place powdered sugar in a brown bag. Add cereal mixture and shake. Store in a sealed container. A delicious snack!
Dissolve the sugar in the lemon juice; add the pineapple and water. Pour over a block of ice in a punch bowl. Add the strawberries and ginger ale. Serves 30.
Cream butter and sugar. Add eggs and flour. Next add extracts, fruit and nuts. Bake at 250° for 2 hours or until done.
Blend milk and lemon juice real good. Fold in pineapple, drained, real good. Mix well and pour in pie shells. Cover with Cool Whip. Let refrigerate overnight.
Combine first 3 ingredients, then add the combined egg white and sugar. Keep in refrigerator. Cut fresh fruit for dipping. Makes 2 cups.
Cream together shortening and sugar. Add vanilla and eggs; beat well. Sift together flour and soda. Add to mixture; mix well. Add rolled oats and peanuts; mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cream together shortening and sugar. Beat until creamy. Add eggs and beat well. Add extract and blend in dry ingredients to creamed mixture. Add raisins or pecans last. Roll into small balls, place on a greased cookie sheet and flatten with bottom of glass which has been dipped in cornmeal. Bake 10 to 12 minutes in a 350° oven.
Combine dry ingredients. Make a hole and pour oil and eggs into. Mix well. Pour into loaf pan and bake at 350° for 1 hour or until done. Makes 3 small loaves or 2 large ones.
Preheat oven to 350°. Place roast in roasting pan with lid. Sprinkle onion soup on top of roast. Spread mushroom soup on top of that. Add vegetables that you like. Cover and bake 25 minutes per pound or until to your desired doneness. You are about 5 to 10 minutes in the kitchen and then you are done. It makes its own gravy.
Mix and set aside the applesauce and soda. Cream together the butter, eggs and sugar. Add alternately a mixture of flour, cinnamon, cloves and cocoa. Add raisins, nuts and vanilla. Pour into angel food cake pan and bake at 300° for about an hour or until done. This cake is better if it sets for awhile.
Spray an 8 x 9-inch pan with oil. Mix all ingredients and pour in the pan. Bake at 350° for about 30 minutes or until firm.
Place 1/2 of the tortillas in pan. Layer with 1/2 of the chicken. Mix remaining ingredients (except cheese). Repeat next layer the same. Top with cheese and corn chips, if desired. Refrigerate overnight or bake the same day. Bake at 350° for 1 hour in a 9 x 13-inch pan.
Place half of the stuffing in a greased 2 qt casserole dish. Saute celery, onion and broccoli until tender. Add chicken, rice, cheese and soup. Spread over stuffing and top with remaining stuffings. Drizzle with margarine; cover and bake at 325° for 40 minutes. Remove cover and brown for 10 more minutes.
Place all ingredients in blender at one time and blend until mixed together well. Pour into a buttered 10-inch pie plate. Bake at 350° for 1 hour. When done, crust will be on bottom, custard in middle and coconut on top. Let set for 5 minutes before cutting.
Beat eggs slightly. Add other ingredients and blend. Pour into unbaked pie shell. Bake at 300 for 45 to 60 minutes or until set.
Mix the first 3 ingredients together and press in bottom of a greased 9 x 13-inch dish. Mix the remaining ingredients well and pour over cake mix. Bake at 300° for 50 to 60 minutes. Cool and cut.
Cook broccoli and drain. Add onion, soup and cheese. Cover the top with the stuffing. Slice margarine on top of stuffing. Bake at 350° for 30 minutes.
Combine pretzels with melted butter and sugar. Spread in the bottom of a 9 x 13-inch pan. Bake 8 to 10 minutes at 400° and cool to room temperature.
Combine ingredients in a skillet and fry on medium heat, stirring occasionally until sauce thickens. Pour in casserole dish and serve.
Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mix with milk at medium heat until it comes to a full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with Cool Whip.
Mix cracker crumbs and ketchup with egg, hamburger and salt. Roll into little round balls and brown in frying pan. Mix 2 tablespoons flour in pan and brown to make gravy. Simmer 1/2 hour. Serve over rice or potatoes.
Put juices in saucepan. Add sugar. Dissolve cornstarch in small amount of water. Add to sauce. Bring to boil. Pour over fruit and mix well.
Preheat oven to 450°. Cut potatoes into 1 1/4-inch wide wedges. Combine potatoes, garlic, oil and rosemary in 8-inch square baking dish. Season generously with salt and pepper. Roast until potatoes are tender and crusty, stirring occasionally, about 45 minutes. Discard garlic; serve potatoes hot. Makes two servings. Can be doubled or tripled.
Sift flour, sugar and salt together in bowl and set aside, In large sauce pan or big skillet, combine oleo, water and Crisco and cocoa. Heat until boiling, stirring to mix. Remove from heat. then add flour sugar and salt mixture. Stir just to blend. All eggs, butter, milk, vanilla, and soda. Stir to blend well. Pour into greased floured long cake pan. Bake at 350 degrees for 35 to 40 minutes. While cake is hot put on icing.
In a large skillet, cook frozen broccoli according to directions. Drain and set aside. In a small mixing bowl, stir together 2 tablespoons of skim milk, cornstarch, mustard, basil and pepper. In the skillet, stir the cornstarch mixture and remaining milk. Cook and stir over medium heat, until mixture is thick and bubbly. Cook and stir 2 minutes more. Stir in broccoli, potatoes, ham cubes and 2 tablespoons of the cheese. Cover and cook until the mixture is heated through, stirring occasionally. Sprinkle with remaining cheese before serving. Makes 4 (1 1/4-cup) servings.
Mix cake mix and gelatin. Add strawberries (thawed), Wesson oil, water and eggs. Beat well. Bake in 3 layers at 350°.
Mix ingredients, place in greased 13 x 9-inch pan. Bake at 325° for 30 minutes.
Season to taste. Add enough water to form and shape. Press into a sock and tie. Drop into a large kettle of boiling water; boil slowly for 2 hours. Set in cool place until Sunday morning, letting meat cool in liquid. Remove sock and slice.
Combine black-eyed peas and remaining ingredients in a Dutch oven; bring mixture to a boil. Cover; reduce heat and simmer 45 minutes or until peas are tender, stirring occasionally. Serve with a slotted spoon.
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Stir in sweetened condensed milk and vanilla. Combine strawberries, bananas and pecans. Fold in whipped topping. Add fruit mixture to egg mixture; stir gently. Add food coloring, if desired, until mixture reaches preferred color. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Add enough milk to fill can 3/4 full. Freeze according to manufacturer's instructions. Let ripen at least 1 hour.
Saute pecans in butter until browned. Drain and set aside. Combine remaining ingredients and mix well. Spoon into a 1 1/2 quart baking dish. Top with pecans. Bake at 350° for 20 minutes or until thoroughly heated. Serve hot with crackers, chips or breadsticks.
Combine butter and flour in a saucepan over low heat; gradually add chicken broth and milk, stirring constantly until smooth and thickened. Stir in chicken, salt, pepper, mixed vegetables and peas. Mix well. Pour into a 13 x 9 x 2-inch baking dish. Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut into strips and arrange in a lattice design over chicken mixture. Bake at 350° for 30 minutes or until pastry is golden brown.
Melt chocolate, then combine all ingredients but eggs in mixing bowl. Mix well, then beat 2 minutes at medium speed with electric mixer. Add eggs; beat an additional 2 minutes. Spoon 1/4 of batter into each of 4 greased and floured 9-inch cake pans. Bake at 350° for 15 to 18 minutes.
Mix the 1/2 cup soft butter, 1 cup flour and 2 tablespoons water. Spread this mixture on cookie sheet in 2 equal parts, about 3 x 10-inch each. Mix 1/2 cup butter and 1 cup boiling water and boil together. Add 1 cup flour; mix well. Add the eggs, one at a time; mix well. Add the almond extract. Divide this mixture in half; spread across first layer. Bake at 350° for 60 minutes. Frost with powdered sugar frosting when slightly cooled. (I add a little almond extract to frosting, also.) Top with chopped nuts, if desired.
Prepare brownies according to directions, allow to cool. Prepare mousse according to directions, set aside. Crumble brownies. Layer crumbled brownies, coffee (sprinkle on brownies) mousse, crushed Heath bars and Cool Whip. Continue layering until all is used. Garnish with crushed Heath bars.
Cook until it becomes thick. To test it put a little in a saucer; if it is thick like jelly when cool it is ready. Skim bubbles off top like you would jelly. Then let it set and cool. When it becomes firm mark off bars on the top. Let set for 24 hours and harden. Cut out bars, wrap in paper, store. It will keep a long time, real good when boiling clothes.
Re-sift flour with salt, sugar and baking powder. Sift all together. Combine eggs, butter and milk. Mix liquid ingredients quickly into dry ingredients. Cook. Give some to your eagerly waiting children.
Mix peanut butter and cream cheese together; will be stiff. Add 1 cup Cool Whip and mix thoroughly together. Add vanilla; fold in remainder of Cool Whip. This will make 2 medium pies or 1 thick pie. Freeze and remove from freezer when ready to eat.
Preheat over to 350°. Place apples in 1 1/2 qt. casserole dish. Combine sugar and cinnamon and sprinkle over apples. Combine flour, brown sugar, and butter. Spread mixture over sugared apples. Bake at 350° for 45 to 50 minutes or until top is golden brown.
Dissolve gelatin into very hot cream of tomato soup. When cool, but not set, whisk in milk. Season well. Pour into ring mold and when set, turn out. Fill the center with green salad, shrimp or a diced cheese salad and mayonnaise.
Cream the sugar and margarine; add eggs, sweet potatoes, milk and flavoring. (Add flour with sugar.) Makes enough filling for 2 pie shells. Full unbaked shells and bake at 350° until set.
Sift flour, sugar and salt directly into an ungreased pie pan. Combine oil and milk in a separate bowl; whip with a fork until completely combined. Pour oil mixture over flour. Mix with a fork until well blended. Press onto the bottom and sides of the pie pan. If a baked shell is needed, bake at 400° for 12 to 15 minutes. Place foil around edge of crust to prevent burning. Makes 1 pie crust.
Stir together the sugar and corn syrup in 1 1/2-quart casserole. Microwave on High 4 minutes. Add peanuts and stir in; microwave on High 3 to 5 minutes until light brown. Add butter and extract to syrup; blend well. Microwave on High 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces. Store in airtight container. Total cooking time: 8 to 11 minutes on power level High.
Mix all ingredients together. Bake at 350° for 1 1/4 to 1 1/2 hours.
Mix all together. Bake at 350° for 35 or 45 minutes. Enjoy.
Melt butter in large skillet. Add rice and shrimp. Cook until heated. Stir in eggs, beaten with the soy sauce. Heat, stirring until eggs are done, along with green onions.
Combine 1/2 cup butter, sugar, salt, potato flakes and hot water in saucepan. Over low heat, stir to melt butter and dissolve potato flakes and sugar. Cool to lukewarm.
Peel bananas and place in medium mixing bow. Mash bananas with a fork. Add peanut butter and mix together. Spread on slices of bread and put together to make a sandwich. Butter both sides and place in hot frying pan. Grill until brown on both sides. This one is fattening...and delicious.
Mix together all ingredients, except butter. Pour into greased and floured loaf pan. Bake for 45 minutes at 350°. Take out bread; pour 1 stick melted butter over top. Return to oven; bake 15 more minutes. Slice and serve immediately. This is a one-step recipe. All alcohol is cooked out.
Cook chicken with salt until tender (could use whole canned chicken). Cool. Remove meat from bones; cut into bite size pieces. Mix with scallions and squash. Chill, while preparing the dressing.
Slice 2 lemons into very thin half slices. Juice remaining 4 lemons. Pour juice over sugar. Let stand 2 hours in refrigerator. Mix with milk and half and half. Pour into churn. Add sliced lemons. Freeze according to your ice cream freezer instructions.
Cook broccoli, drain and save liquid. Saute onion in margarine; stir in flour. Cook 5 minutes. Add milk slowly, stirring constantly. Stir in cheese; blend until smooth. Puree 1/2 of the broccoli in blender. Slowly blend chicken broth in sauce mix. Add pureed broccoli and whole broccoli. Simmer 15 minutes. Add salt and pepper to taste.