HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan over high heat, bring 6 cups water to boil. Add walnuts; cook 1 minute. Rinse under running hot water (drain well). In large bowl, toss nuts in sugar. Use deep skillet. Heat 1-inch of oil to 350°. With slotted spoon, place nuts in coarse sieve to drain. Sprinkle with salt. Toss lightly to keep from sticking. Spread on waxed paper to cool. Store in airtight container to keep fresh.
Cut each biscuit into fourths. Mix all ingredients (except oleo) in covered bowl. Put in greased tube pan. Pour stick of melted oleo over dough. Bake in a 350° oven for 30 minutes.
Mix all ingredients well. Shape into walnut sized balls. Flatten with floured glass. Bake at 375 degrees for 10 - 12 minutes. Do not grease cookie sheet.
In large skillet over medium heat, cook meat until browned. Add onion and garlic; cook 3 minutes. Add tomato sauce, mushrooms, water and basil. Bring to boil; simmer 5 minutes. In small bowl, combine Ricotta, egg, salt and pepper. Spoon 1 1/2 cups sauce into 13 x 9 x 2-inch baking dish. Top half the uncooked lasagna, all Ricotta mixture, 1 cup Mozzarella, 1/2 c. Parmesan, 1 1/2 cups sauce and remaining lasagne. Top with remaining sauce, Mozzarella and Parmesan. Cover and bake in 350° oven for 45 minutes. Uncover for 15 minutes longer. Let stand 15 minutes. Makes 6 to 8 servings.
Combine first 4 ingredients. Add water and cook just until thick. Combine remaining ingredients. Mix flour mixture together. Place half of mixture in bottom of 9 x 13-inch pan. Top with rhubarb mixture, then cover with remaining flour mixture. Bake for 30 to 35 minutes at 350°.
Separate dough. Cut in half lengthwise to make 16 crescent rolls. Beat egg yolk with water. Brush on dough. Sprinkle with dressing mix. Roll up in crescent shapes. Brush with egg mixture. Bake on greased cookie sheet in preheated 375 degree oven for 11 - 13 minutes. Makes 16 rolls.
Soften gelatin in asparagus liquid; dissolve gelatin mixture in boiled water. Add lemon juice, vinegar, sugar and salt. Allow to cool. Fold in celery, onion, pimiento, asparagus (cut into 1-inch pieces) and pecans. Allow to congeal and serve.
Layer 4 cups chopped rhubarb in greased 9 x 13-inch pan. Pour over rhubarb, sugar, then Jell-O (dry) and cake mix (dry). Melt oleo and pour over cake mix. Pour 1 cup of water over oleo. Bake at 350° for approximately 45 minutes. Serve with whipping cream or ice cream.
In large pot, saute onion in olive oil until transparent. Add the green beans and potatoes, that have been quartered, then cut in half. Add the tomato sauce and water. Cover and cook until tender. Add salt and pepper.
Blend all ingredients together. Refrigerate at least 1 hour before eating. Great with fresh veggies.
Mix Cool Whip, jello and cottage cheese. Mix well, then stir in all other ingredients.
Cream the oleo and cheese. Slowly add sugar and beat until fluffy. Beat in egg yolk. Add flour and vanilla. Mix well. Chill thoroughly. Shape in small balls. Press cherry lightly on dough to flatten. Bake at 325° for 12 to 15 minutes.
Spread peanut butter and jelly on warm tortilla. Place banana near tight edge of the tortilla. Fold up the bottom fourth of the tortilla. Bring the right edge over the banana and roll up.
Simmer together the butter, onion and celery. Add soups, mushrooms and rice. Bake at 325°, covered, for 45 minutes.
Prepare one package of Dream Whip. Mix into peanut butter. Add cream cheese, butter and sugar. Pour into cooled, baked pie shell.
Combine ingredients through lemon rind. Bake in two cake pans in a 350° oven for 35 minutes. Cool. Then spread lemon curd between layers. Beat egg whites, warm water, and cream of tartar on medium high adding sugar 1 tablespoon at a time. Cover cake with meringue and bake at 450° for 5 to 7 minutes. Cool for 10 minutes then put in refrigerator till it cools completely.
Combine melted butter and crumbs. Press on bottom and sides of 9 x 13-inch pan. Beat eggs, sugar and butter in mixer on high speed for 15 minutes. Pour in pan. In layers, add bananas, pineapple, whipped cream, nuts and cherries. Cover and chill overnight. Makes 20 to 24 servings.
Soften margarine; add flour, brown sugar and nuts. Mix into a crumbly mixture. Set aside 1 cup of mixture and press remainder of mixture into a 13 x 9-inch pan. Bake for 12 to 15 minutes.
Combine butter, cola and marshmallows in a medium saucepan and bring to a boil over medium heat and cook until marshmallows are melted. Stir occasionally.
Cream the butter and add other ingredients. Shape them. Put them on buttered cookie sheet. Bake at 300° for 35 minutes. Cool and roll in granulated sugar or confectioners sugar. Preparation time: 45 minutes.
In a small saucepan, combine milk, sugar and chocolate. Bring to boiling over low heat, stirring constantly (flecks of chocolate may be visible).
Wrap scallop with a strip of ham. Place in skillet. Cook with all ingredients. Great on the grill skewered.
Chill both, then mix equal parts into punch bowl. Add crushed or cubed ice.
In a small bowl, combine cheese and onions. Separate dough into 16 triangles cutting each diagonally in half. Place rounded teaspoon of cheese mixture on center of each triangle and bring corners to center over filling; overlap edges and press to seal. Place on ungreased cookie sheet. Brush lightly with oil and sprinkle with dill weed. Bake in 375° oven for 10 to 13 minutes. Can be prepared 2 hours ahead, then cook if you keep chilled in the refrigerator.
Mix together first 5 ingredients and add flour and knead. Let raise until double in bulk, about 1 hour. Shape into two loaves and place in greased loaf pans. Let raise until double in bulk. Bake at 350° for 30 minutes.
Combine flour and next 4 ingredients together in a large bowl. In a separate bowl, mix together egg, juice, water and melted butter. Make a well in the flour mixture and pour egg mixture into it. Just moisten dry ingredients. Fold in prepared cranberries and walnuts. Pour into loaf pan. Bake at 350° for 60 to 70 minutes.
Preheat oven to 350°. Mix butter cake mix, chocolate pudding mix, eggs and oil. Add mixed flavorings and add water to make 1 cup. Mix. Grease and flour a tube pan. Add coconut in the bottom of pan. Add mixture and bake 1 hour.
Chop and mix together the green tomatoes, cabbage, onions, peppers and salt. Let stand overnight.
Bring water to a boil. Add onions, potatoes, salt and pepper. Bring to boiling again and boil for 10 minutes.
Mix water, sugar, butter, and raisins in a pot and bring to a boil. Remove from heat and cool. When cool enough to not burn, add soda. This will foam. Add salt, cloves, cinnamon, nutmeg, and flour. Grease and flour 9 x 13 inch pan. Bake for 30 to 40 minutes in a 350 degree oven until the cake pulls loose from the sides of the pan or inserted toothpick comes out clean.
Preheat oven to 325°. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes. Remove the peanuts from the oven and set aside until needed.
*Fresh strawberries (halved), blueberries, grapes, mandarin oranges, etc., may be used. Be sure all fruit is well drained.
Cut rolls lengthwise. Mix butter, onion, mustard and sauce together. Spread on top half of rolls. Place ham and cheese on bottom half. Put back in pan. Bake 30 minutes at 350°. Cover with foil while baking.
Brown beef in oil. Add seasonings, celery and water. Simmer over low heat for 2 hours. Add remaining vegetables and simmer 45 to 60 minutes or until vegetables are tender. Serves 6.
Mix well. Makes large salad; freezes well. If more moisture needed, add more Cool Whip. Decorate top with maraschino cherries.
Combine all ingredients, mixing well. Roll into 1-inch size balls. Place on ungreased cookie sheet. Bake at 400° for 15 minutes. Remove and drain on paper towels. Serve hot.
Let cheese soften to room temperature, then grate. Boil macaroni until tender; drain and rinse thoroughly with cold water. Layer macaroni, cheese, salt and pepper in a greased casserole dish. Blend egg and milk together and pour mixture over second layer of macaroni and cheese. Place about 3 pats of butter on top. Bake at 375° for 30 minutes or until bubbly and brown.
Cut pork into 1/2 inch slices and pound to flatten. Combine butter and garlic powder; brush over pork. Combine seasonings; sprinkle over pork. Place the two greased 15 x 10 x 1 inch baking pans. Broil 4-6 inches from heat for 5 minutes; turn and broil 3 minutes longer. Brush with honey; broil for 1 minute or until meat juices run clear. Serves 6.
Cut up cabbage. Run cold water over cabbage. In pot add water, oil and rest of seasoning. Stir. Add cabbage. Cook over medium heat 3 minutes. Do not stir. Turn cabbage from bottom to top. Cover and continue to cook to desired doneness. Serves 6.
Crumble the cornbread up in a saucepan. Mix enough milk to make a mixture about like ordinary mush. Heat and let thicken some; serve with butter or with milk.
Mix dry ingredients thoroughly. Add 1/2 cup milk, mix well. Add well beaten egg yolks and mix well. Add other 1/2 cup milk. Cook on medium-high heat and stir constantly. Cook until thickens. Remove from heat, but do not turn heat off. Add margarine and vanilla. Stir in well. Return to heat and turn off immediately. Remove from heat when mixture stops bubbling. Top with meringue and brown lightly.
Cream shortening and sugars in bowl. Beat in eggs and vanilla. In a separate bowl, combine flour, salt, and baking soda. Add to shortening mixture. Stir in remaining ingredients. Drop by teaspoons onto cookie sheet. Bake at 350° for 10 minutes.
Cook broccoli and drain. Add 1/2 stick margarine and cubed cheese. Mix lightly. Pour into greased casserole dish. Melt 1/2 stick margarine and add crumbled crackers. Pour over top. Bake at 350° for 30 to 40 minutes.
Mix and put in 9 x 13-inch pan, ungreased. Bake at 350° for 1 to 1 1/2 hours.
Cream the sugar, shortening and eggs. Add milk. Combine dry ingredients and add. Beat well. Add mashed bananas and nuts. Pour into greased and floured loaf pan. Bake in a 350° oven for 40 minutes.
Let butter soften to room temperature. Use a fork to mix sugar, butter and Crisco together very thoroughly. Start with a mixer. Add eggs one at a time, mixing thoroughly after each addition. Start adding flour and milk, alternating, mixing well. Add flavoring last, then use a spoon to mix walnuts in last. Start with cold oven. Bake at 325° for 1 hour and 20 minutes.
Fry potatoes and onion in a small amount of oil in a large frypan (or use a nonstick coated frypan sprayed with vegetable spray) until they are almost tender. Spread potatoes over bottom of a greased 13 x 9 x 2-inch casserole. Add salt and pepper to taste. Using the same pan, lightly saute zucchini slices a few minutes. Zucchini should be tender-crisp, not soft. Layer zucchini on top of potatoes. Distribute shredded cheese evenly over zucchini. Using blender or whisk, mix milk, eggs, mustard, salt and Worcestershire sauce together; pour mixture over potatoes, zucchini and cheese. Sprinkle fresh minced parsley or chives and paprika generously over top. Bake in preheated 375° oven 30 to 45 minutes (eggs should be "set" and lightly browned). Cut into squares to serve.
Bake brownie mix as directed. Let cool completely. Then break into pieces and place in a large glass bowl. Then make pudding and pour over brownies. Next sprinkle with shaved chocolate or chocolate chips. Then cover chocolate with Cool Whip. Last, drizzle chocolate syrup over Cool Whip. Refrigerate.
Brown beef, onion and celery; drain fat. Add liquids; bring to boil. Add frozen vegetables; bring to boil. Add parsley or basil and pasta. Simmer for 10 minutes, or until pasta is al dente. Add salt and pepper to taste. Serves 6.
Mix together. Cover and bake 5 hours at 250° or 300°. Stir after about 2 1/2 hours.
In large mixing bowl, blend together the flour, baking powder, soda, salt and cinnamon. Add the brown sugar, milk, egg and margarine. Mix thoroughly. Add carrots and oats; mix well. Spoon the batter into greased muffin pan cups, filling 2/3 full. Bake for 25 minutes at 375°. Serve hot or cold.
Brown sausage; drain and set aside. Mix all other ingredients. Add sausage and put into a 9 x 13-inch flat casserole dish. Let set overnight. Bake at 350° for 30 to 45 minutes with foil covering. Take off foil for the last 10 minutes. Enjoy!! Serves 6 to 8.
In bowl place melted shortening and cool milk; add next 8 ingredients, stirring well after each. Finally, add flour 1 cup at a time until a soft dough can be kneaded to a smoothness. Allow to double in shape. Punch down and form round disks and allow to raise. Fill a center finger dent with jelly of your choice and bake at 375° for 10 to 12 minutes.
Mix flour and sugar in a bowl and set aside. Combine 2 sticks oleo, water and 3 1/2 teaspoons of cocoa in a saucepan and cook to a boil, then pour over flour mixture; blend well. Mix 1/2 cup buttermilk, salt, eggs and soda into mixture and pour into a greased 12 x 18-inch pan. Bake 20 minutes at 350°.
Mix all dry ingredients together in large mixing bowl. Add oil, vanilla, vinegar and water. Stir until smooth. Pour into greased 9 x 13-inch baking pan and bake at 350° for 30 minutes.
Sprinkle carrots with brown sugar substitute. Spoon frozen orange juice over the carrots. Bake 10 minutes.
Preheat oven to 350°. Combine pasta, 1/2 cup Parmesan cheese and butter; toss. Press into buttered 9-inch pie plate or 9-inch baking dish. Top with 1 cup Mozzarella cheese. Brown ground beef; drain. Add spaghetti sauce and oregano; mix well. Spoon meat mixture over pasta. Sprinkle with 1/4 cup (remaining) Parmesan cheese. Bake 20 to 30 minutes or until heated through. Sprinkle with remaining Mozzarella cheese (1 cup). Return to oven just to melt cheese. Garnish with green pepper.
Mix melted butter, softened cheese and pepper. Add flour and roll fairly thin. Cut. Cook in slow oven 10 to 15 minutes at 350°.
Prepare and beat cream cheese, butter and vanilla until fluffy. Gradually add sugar: beat until combined. (DO NOT OVERBEAT.) Stir in chocolate chips, cover and chill in refrigerate for 2 hours. Roll into ball and cover with plastic wrap. Just before serving roll into pecans. Serve with chocolate graham crackers.
Combine flour, baking soda, salt and 1/2 cup brown sugar. Cut in shortening. Mix in egg yolks until crumbly and press in greased pan.
Melt 4 squares chocolate and 1/2 pound butter together. Beat together the sugar, eggs, vanilla and flour. Add chocolate mixture and nuts. Bake in a 9 x 13-inch pan at 350° for 1/2 hour.
Crush cranberry. Beat in water with egg beater. Add apple juice, cinnamon and cloves. Simmer 5 minutes. Add orange juice. Serve hot.
Place pecans in a shallow pan; bake at 350° for 5 minutes or until toasted. Stir occasionally; cool. Beat cream cheese, butter and vanilla at medium speed until creamy. Add sugar, beating at low until blended. Beat at high speed until smooth; stir in pecans.
Place enough water in a pan so that it will cover shrimp. Add seasoning. Bring to a boil. Add shrimp; boil for 8 to 10 minutes. Turn off heat; let stand 15 minutes. The longer it stands, the spicier it will be. Drain. Pack in ice. Let stand 5 minutes. Peel, eat and enjoy.
Sauce: Blend 2 sticks butter and flour; add 3 cartons whipping cream and Romano cheese. Put aside.
Save 1/2 can Durkee French fried onions back. Mix all other ingredients together with the other 1/2 of Durkee French fried onions. Bake at 350° for 45 minutes or until heated thoroughly. Top with remaining French fried onions and bake 15 minutes or until golden brown.
In a medium bowl, mix first 5 ingredients. Spoon about 2 tablespoons filling into cooked shell. In an 8-inch square baking dish, spread evenly over bottom. Arrange shells in single layer over sauce. Pour remaining sauce over shells. Bake in a 400° oven for 25 minutes or until hot and bubbling. Add extra green onions.
Soak beans 2 hours in 2 quarts water in large kettle. Bring to boil quickly; simmer until tender. Drain beans, reserving water. Fill bean pot with half the beans; add onion and remaining beans. Press pork deep into beans until surface is level. Combine salt, mustard, pepper, molasses and 3/4 cup boiling water; pour over beans. Pour reserved water to top of bean pot; cover. Bake at 300° for 3 hours. Remove cover; bake for 1 hour longer. Makes 6 servings.
Mix shortening, egg and vanilla. Blend in sugar and milk. Add other dry ingredients. Mix well. Chill until firm. Roll thin and cut with floured cutters. Bake at 400° for 6 to 8 minutes.
Cream shortening, eggs, and sugar together. Continue to beat alternately adding combined dry ingredients and milk. Pour into 2 loaf pans. Bake at 350 degrees for 45 minutes.
Cook onion in oleo and drain, then add rest of ingredients. Simmer until hot. Add meat and heat.
Place cabbage, onions, bell pepper and pimentos in a gallon jar. In a saucepan, combine last 6 ingredients and bring to a boil. Pour over top 4 ingredients already in a gallon jar. When cool, let stand in refrigerator at least 12 hours before serving. This will keep in refrigerator for 1 week. Serves approximately 20 people.
Mix the cake mix, oil, water, 1 cup coconut, eggs and 1 cup cream of coconut together. Pour into 9 x 13-inch pan. Bake at 350° for 35 minutes.
Heat milk, oil, brown sugar and salt in saucepan. Remove from heat. Add ice cubes, then stir in yeast. Add flour, cornmeal and oatmeal. Cover and let rise 30 minutes. Put into loaf pan and bake at 350° for 40 minutes.
In a large bowl, stir together flour, sugar, poppy seeds, baking powder and salt. In another bowl, combine eggs, milk, cooking oil, vanilla and almond flavoring. Combine wet and dry ingredients until just moistened.
Layer floured tortillas in large baking pan, alternate layering tortillas, onions, meat and cheese. Bake in 350° oven for 15 to 20 minutes or until hot.
Mix sugar and shortening. Add egg. Mix in dry ingredients alternately with the sour milk to which the baking soda has been added. Grease a 9-inch square pan. Pour in batter. Bake at 375° for 30 to 35 minutes.
Mix eggs with milk. Layer ingredients, except eggs. Pour egg mixture over top. Bake at 350° for about 1 hour.
Place onion, peppers, garlic, salt and pepper in blender until smooth. Add drained tomatoes and cumino and blend until well mixed. You may serve right from the blender or cook mixture on stove 5 minutes, just until it comes to a boil. Serve with corn chips. Great for a party.
Mix ingredients; bring to a boil, then simmer until proper consistency, up to one hour. "The result is the sauce!"
Grease 8 x 8-inch square pan. Grate cheese. Place half of cheese on bottom of pan. Drain can of chilies, reserving the liquid. Dice the chilies small and sprinkle over the one layer of cheese. Sprinkle remaining half of cheese over chilies. Thoroughly beat eggs, using the liquid from the chilies. Pour over top of cheese. Bake at 350° for about 35 to 40 minutes. Let cool, then cut into small squares and serve.
Wash and drain peppers, then devein and remove seeds (unless you like it really hot). Set aside. Grate cheese; stuff peppers. Then add rest of cheese to sausage and biscuit mix. Mix well; set aside.
Saute celery and onions in margarine in a large skillet for 10 minutes or until tender. Sprinkle flour over vegetables; blend in, then add chicken broth. Cook, stirring constantly until sauce thickens and bubbles (3 minutes). Stir in pepper, Worcestershire sauce and cream and heat slowly, stirring just until hot. Spoon into bowl; sprinkle with almonds. Serves six.
Melt butterscotch chips. Pour in peanuts and noodles. Mix well. Drop by spoonfuls onto waxed paper.
Slice pickles and onion into a large bowl. Next pour the salt over the pickles and onions. Mix occasionally. Let stand 3 hours and drain. Now in a large pot, boil the sugar, vinegar and spices. Bring to a rolling boil and place the pickles and onion in the pot. When the mixture is turning yellow, it is done. Put in sterilized jars.
In bowl, mix cream cheese first, then add Cool Whip and other ingredients. Let chill overnight or at least 5 hours. Then put your choice of fruit on top.
Boil potatoes with skins on until tender; cut lengthwise into eighths. Set oven to broil. Place potatoes, cut side down, in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Brush with oil. Mix remaining ingredients; sprinkle potatoes with half the mixture. Broil potatoes about 3 inches from heat until potatoes begin to bubble slightly, about 10 minutes. Turn; brush with oil and sprinkle with remaining salt mixture. Broil until golden brown and tender, about 5 minutes longer.
Blend shortening, sugars and eggs. Add vanilla and flour, sifted with soda and salt. Stir in Wheaties, coconut and nuts. Form into round balls. Bake at 350° for 10 minutes.
Put all ingredients in bowl. Beat for two minutes. Pour into greased and floured 9 x 13-inch pan. Batter will be very thin. Bake at 350° until cake tests done, about 45 minutes. When cool. Frost with your favorite frosting.
Heat oven to 375°. Separate dough into 2 long rectangles. Place in an ungreased 9 x 13-inch pan; press in bottom of pan, firmly pressing perforations to seal. In a small bowl, blend cream cheese, sugar and almond extract; mix until smooth. Spread over dough. Spoon pie filling evenly over cream cheese mixture. In a medium bowl, combine flour, brown sugar and margarine; mix until crumbly. Stir in pecans; sprinkle crumb mixture over fruit. Bake for 30 to 35 minutes or until golden brown. Cool and cut into serving size pieces. Top each serving with Cool Whip and a few chopped pecans. Also great cold.
Toast bread crumbs in oven at 350° until barely golden brown. Crush the cardamon seed and crack the black pepper. Mix with the bread crumbs, salt and pepper. Steam the broccoli; drain but do not let it cool. Arrange on a platter.
Chop all ingredients well. Mix. Salt to taste. Serve as a relish with stews, curries, grilled meat, etc.
Baking Temperature: 350°. Baking Time: 10 to 15 minutes.
Day before serving: Soak beans in cold water, covered, overnight (water should cover beans completely).
Brown first 3 ingredients together. Add rest of ingredients. Simmer for 45 minutes.
Place thawed berries, sugar, egg whites, lemon juice and salt in large bowl. Beat for 15 minutes on medium speed until stiff. Whip cream with vanilla. Fold into strawberry mixture. Pile into baked pie shell. Freeze overnight. (Very good summer dessert.)
Preheat oven to 325°. Combine over hot (not boiling) water the chips and sugar. Heat until morsels melt and mix is smooth. Remove from heat; set aside. In a small bowl, combine cracker crumbs, sugar and melted butter; mix well. Put firmly in 9-inch spring-form pan, covering bottom and up sides; set aside.
Place beans, pork roast, water, onion, garlic, seasonings, chilies and pimentos in heavy kettle and simmer 5 hours or until roast is tender. Remove roast and break with fork. Return to bean pot; cook uncovered until thick, about 1/2 hour. Serve over corn chips. Pass condiments for choice of toppings such as diced tomato, diced avocado, sliced green onion, grated Cheddar cheese, sour cream, chopped olives, etc. Serve with hot or medium pepper sauce.
Cream the butter and sugar together. Blend in milk and flavoring. Stir in flour, cherries and pecans. Divide dough into 2 pieces. Form each piece into a "log" about 8 inches long. Roll each section of dough in the flaked coconut. Wrap each section in waxed paper or Saran Wrap. Chill overnight. Cut in 1-inch slices and place on ungreased cookie sheet. Bake 12 minutes at 375°.
Melt chocolate. Remove from heat. Let stand 5 minutes to partially cool. Add salt, raisins and nuts and blend well. Drop by teaspoon on wax paper. Chill. Wrap and pack.
Mix well. Put roast in plastic bag, pour sauce over and marinate 2 to 3 hours turning occasionally. May be marinated overnight.
Mix together the hamburger, milk and cracker crumbs. Pat down in a 9 x 13-inch pan. Cover and refrigerate overnight. Cut 3 across times 5 down. Flour and brown. Put in a 9 x 13-inch baking dish. Pour the cream of mushroom soup and 1 cup water over hamburger mixture. Bake at 300° for 1 hour.
Preheat oven to 325°. Combine all cake ingredients and mix thoroughly. Bake for 35 minutes or until toothpick comes out clean. Makes 3 layers.