HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, dissolve coffee in water. In ice cream freezer containers, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.
Trim fat from meat and cut into strips approximately 1/2-inch wide and 3 to 4 inches long. In a large skillet heat enough oil to lightly coat bottom; brown meat with onions. When lightly browned, remove meat; to meat drippings add enough flour to make gravy. Stir water in slowly and stir constantly until gravy is a nice consistency. Add all remaining ingredients, meat and onions; bring to a boil and then reduce heat to simmer. Let simmer for 45 minutes to one hour (or until meat is very tender). Serve with warm flour tortillas and refried beans.
Pierce potatoes with fork and microwave on High 6 minutes. Let stand 2 minutes; cut into 1/2-inch chunks and set aside. Spray a large nonstick skillet with vegetable cooking spray. Add oil and place over medium-high heat until hot. Place potatoes in skillet, cut sides down. Cook 6 minutes or until cooked through and golden brown, turning occasionally. Stir in onions, 1 tablespoon lemon peel and basil. Cook 2 minutes, stirring often. Season with salt and pepper to taste. Remove from skillet and keep warm. Spray skillet again with vegetable cooking spray. Heat over medium heat. Add chicken; cook about 10 minutes or until chicken is cooked through and juices run clear, turning once. Increase heat to medium-high. Stir in broth, scraping up any bits on bottom of pan. Stir in parsley and remaining 2 tablespoons lemon juice and 1 tablespoon lemon peel. Season with salt and pepper to taste. Return potatoes to skillet; toss to heat through. Serve with buttered French bread, sliced steamed vegetables and deep dish peaches-n-cream pie.
Mix all ingredients in large bowl. Can use for diabetics if you use all nonsugar products. If not sweet enough to suit taste, add a little Sweet 'N Low or other sugar substitute.
Mix all together. Bake at 350° for 30 minutes or until done. Great topped with pecans. Makes 1 pie.
Clean and dry thoroughly 2 pounds of fresh cranberries. Freeze overnight. Grind cranberries without thawing. Squeeze the juice from 2 oranges and then grind the rind. Mix altogether with sugar substitute to taste. Yield: 4 cups. Carbohydrate 2 g, protein 0 g, fat 0 g, calories 8. One tablespoon = free food exchange.
Bake pie crust according to instructions. Mix eggs, cream, salt and pepper together. Place broccoli, onion, mushrooms and cheeses in pie crust. Pour egg and cream mixture over broccoli mixture. Bake at 350° for 45 minutes to 1 hour and golden brown.
Slice rolls through center. Layer with ham and cheese. Replace rolls in foil tray. Mix remaining ingredients well. Pour over rolls; leave uncovered, until butter sets, then cover. Bake 15 minutes at 350°.
If mushroom are very small, leave whole. If not, slice thinly. Crush and peel garlic and cut into slivers. Mix mushrooms, olive oil, lemon juice, marjoram, garlic and pepper together. Let sit for 2 hours or overnight to marinate. Serve as part of an antipasto platter. Serves 6.
Take ground chuck and raw rice; mix together with parsley, dill and garlic powder. Layer cabbage leaves on bottom and sides of a roaster. Then add a layer of ground chuck mixture. Repeat cabbage leaves and ground meat mixture. Add 1 large can of tomato sauce and large can of tomatoes and 1 cup of water. Add enough liquid to keep it moist. Bake at 325° for about 2 1/2 hours.
Blend all ingredients smooth. Cook until thick. Stir in 1/4 cup lemon juice. Chill and serve. Makes approximately 1 1/4 cups.
Mix well the cream cheese and mayonnaise with electric mixer. Add milk, salt, hot sauce and garlic powder. Mix well with electric mixer. Taste mixture. Add more hot sauce or garlic powder if desired. Stir in crab meat. Use canned or fresh meat. Fresh crab is best, but canned is also delicious. Serve with crackers.
Grease Bundt pan. Mix sugar and cinnamon together. Roll biscuits in sugar mixture and layer in pan. After all biscuits are layered, take leftover sugar mixture and pour back into cup. Add enough brown sugar to make a full cup of sugar. Take 1/2 cup margarine and sugar and cook until smooth. Pour over biscuits and bake at 350° for 30 minutes. Enjoy!
Soften cream cheese. Shred cucumbers and press out excess moisture. Combine all ingredients and blend thoroughly. Chill. Serve as sandwich spread.
Place brisket, fat side up, in roasting pan. Bake, uncovered, for 30 minutes at 450°. Remove from oven. Cover generously, in this order, with garlic powder, pepper, paprika, instant coffee, carrot, onion, parsley and bouillon cubes (dissolved in juice). Cover pan. Return to oven; bake at 250° for 2 1/2 hours, or until tender, basting occasionally. Remove from oven; refrigerate overnight. Slice meat across the grain. Return to pan with juices.
Saut bacon and onion over medium heat. In saucepan, add potatoes, salt, pepper, water, bacon and onions. Cook until potatoes are tender. Add clams, 1 cup clam liquid, cream and butter. Simmer 10 minutes. Stir frequently.
Let bread rise according to directions. Blend all ingredients together. Grease bottom of cookie sheet. Pull bread apart and form into 3-inch pieces. Butter each piece and place one after another to form a loaf. Makes 2.
Mix well. Grease and flour four (1-pound) coffee cans. Fill 1/2 full, bake 1 hour at 350°.
Beat butter and sugar until fluffy. Add 1/2 of the flour and beat another 2 to 4 minutes until fluffy. Add remainder of flour and work into dough with hands until blended. Press into a 9-inch pie pan. Crimp edges and prick all over with a fork. Bake at 350° for 30 minutes until delicately brown. Cool slightly and cut into small squares.
Layer as follows: lettuce, green onions, celery, green peppers, green peas, Salad Supreme spice, bacon, mayonnaise and Parmesan cheese. Cover. Let stand overnight in refrigerator.
Brown ground meat and drain. Rinse fat; add 1 cup water and bring to a boil. Add vegetables, lower heat and simmer until tender. Cook Ramen noodles in a separate pan. Follow package directions. Serves 12.
Combine 1 stick margarine, 1/4 cup cocoa and 1 cup water in saucepan. Bring to a boil; mix well. Pour over mixture of flour, sugar and salt in bowl. Add 1/2 cup buttermilk, eggs, soda and 1 teaspoon vanilla. Mix well. Pour into a greased and floured 10 x 15-inch baking pan. Bake at 400° for 20 minutes.
Soak raisins in water and add soda. Stir and cover. Let stand overnight. In the morning, add sugar, salt and oil. Add flour, one cup at a time, stirring well after each cup. Grease and flour 3 soup cans (1/2 batch). Fill half full and bake at 350° for 45 minutes.
Crumble crackers and mix all the ingredients by hand very well. If it doesn't seem moist enough, wet hands. Do not add more water. Pack into loaf pan lined with wax paper. Store in refrigerator and enjoy.
Mix the first 8 ingredients all together and heat well (not boiling) on the stove, stirring constantly. Remove from heat and set aside.
Brown meat (you can substitute ground beef with ground turkey). Add other ingredients and simmer for 30 minutes.
Spread whole tortilla with layer of beans and grated cheese. Top with another tortilla. In skillet with oil, brown on both sides until cheese is melted. Top with picante sauce, if desired. Make as many as you like. Cut into fourths before serving.
Sift dry ingredients; combine liquids. Add all at once and stir just until dry ingredients are moistened. Batter should not be smooth but somewhat lumpy. Fold in blueberries. Fill greased muffin pans 2/3 full and bake for 20 to 25 minutes at 425°. Makes 1 dozen.
For six generous servings, buy 6 pounds of your favorite style ribs and cut in strips of three. Using an earthenware or glass dish (not metal), soak overnight in Marinade.
Cook broccoli according to directions. Combine next six ingredients. Pour in buttered casserole dish. Bake at 350° until hot and bubbly. Add cheese; let melt in oven.
Cream margarine to consistency of mayo. Add sugar while continuing	to cream. Add vanilla and eggs. Beat until light. Add flour, baking powder and salt; blend in. Chill several hours or until firm enough to roll. Cut out. Bake at 325° for 10 to 12 minutes (do not overbake).
Mix flour and salt. Add cold water. Beat until smooth and gradually add hot water. Boil until clear. Beat until smooth. Add food coloring. Store in jars in the refrigerator.
Use can of yogurt and 1 pitcher of water. Add lots of mint with cucumbers and salt. Stir well.
Tortilla Bowls: Put the lid of a 10-inch skillet on top of 8 sheets of foil. Draw a circle and cut out. Warm tortillas until pliable. Put 2 foil circles together. Top with warm tortilla. Shape tortilla and foil together into a ruffled bowl and bake at 350° for 10 minutes.
Soak the instant onions in water. Brown bacon; drain and crumble. Mix all the ingredients except onion rings together in a large baking dish. Bake at 350° for 2 hours, covered. Add one can of onion rings on top for the last half hour of cooking and bake, uncovered.
Sift flour, baking powder and salt together. Melt margarine in a saucepan large enough to serve as a mixing bowl. Remove from heat and stir in brown sugar. Add egg and vanilla; beat well. Add nuts. Stir in dry ingredients. Spread in greased 8-inch square pan. Bake at 350° for 30 minutes. Cool for 10 minutes before cutting.
Start at 3:00 p.m. for 6:00 dinner. Preheat oven to 400°. Place roast in oven and bake for 1 hour. Turn oven off and keep oven door closed. Forty-five minutes before serving, turn oven to 325° (5:15 p.m.).
Combine eggs, sugar and salt. Stir in milk and vanilla. Add raisins and rice. Pour into 1-quart baking dish. Add nutmeg on top. Set in pan of water and bake 30 minutes at 350°.
Beat eggs and flour until creamy. Combine cocoa, butter, flour, vanilla and coconut. Mix and add to egg mix. Bake in a 350° oven for 30 minutes. Remove from oven; spread with Marshmallow Creme. Let set and spread with frosting.
Cook noodles and drain. Cube chicken breasts and cook in electric skillet with small amount of oil. Mix chicken, noodles, soup and milk together. Pour in casserole pan sprayed with Pam. Sprinkle Pepperidge Farm stuffing on top with 1 1/2 tablespoons margarine; pepper to taste. Cook in oven at 350° for 30 to 35 minutes.
Cut corn close to outer edge; then scrape ear to remove all the milk. Melt margarine in a heavy skillet; add corn and then other ingredients. Stir frequently. Cook 20 to 30 minutes. More margarine may be added during the final minutes of cooking.
Combine flour, baking powder, salt and baking soda; set aside. In medium mixing bowl, beat butter, sugars and vanilla until creamy. Add egg; mix well. Gradually add flour mixture. Stir in coconut, Macadamia nuts and milk chocolate chips.
Add all ingredients; toss lightly. Refrigerate several hours or overnight. Toss before serving. Yields 6 to 8 servings.
Spray 8 inch square pan. Put 1 can Pie Filling (peach, apple etc.) into bottom of pan then top with flour mixture. Bake 350° for 45 minutes to 1 hour. Serve warm or chilled.
Add small cut mushrooms pieces to hamburger. Add onion and garlic. Brown hamburger mixture and drain off fat. Add remaining ingredients. Simmer about 1 hour for spaghetti and coney wieners. Makes about 2 quarts.
Cream the first 3 ingredients. Add the egg and mix well. Add the flour, salt, soda, baking powder, ginger, cloves, cinnamon and nutmeg; mix thoroughly. Store dough at least 2 hours in refrigerator before rolling on floured board and cutting into cookies. Roll at least 1/4-inch thick. Bake 10 to 12 minutes in a 350° oven. Use an ungreased cookie sheet.
Heat milk to boiling,	pour over margarine, salt and sugar. Use a large bowl	for this, stir until dissolved and cool to lukewarm. Add yeast, dissolved in lukewarm water and slightly beaten egg. Mix well. Stir in flour gradually to make a soft dough. Let rise until double (about 1 hour). Knead lightly and roll to 1/3-inch thickness	on floured surface. Spread on melted margarine. Cut into slices about 2 x 3 1/2-inches. Place these in bread pan (standing on edge) which has been greased, butter sides touching. Let rise again and bake about 30 minutes in 350° oven. Makes one large or 2 small loaves.	Dough can also be used for cinnamon rolls or as plain ones.
Mix together popped corn and nuts on large cookie sheet. In a 1 1/2-quart saucepan, combine sugar, butter and Karo syrup. Bring to a boil over medium heat, stirring constantly. Continue boiling and stirring until mixture turns a medium caramel color (290°, hard crack). Remove from heat. Add 1 to 1 1/2 teaspoons vanilla. Pour over corn and nuts; mix to coat well. Spread out to dry.
Boil chicken first, then cook noodles in broth. After noodles are done, add other ingredients and serve out of crock-pot. Real good.
Combine all ingredients. Store covered in refrigerator. Use with cooked, peeled shrimp.
Combine dates, boiling water and soda. Let soak. Combine sugar, margarine and eggs in mixer and blend well. Drain liquid off dates and add liquid to sugar and egg mixture, alternating with flour and salt. Stir dates in last. Pour in 9 x 13 x 2-inch greased pan. Sprinkle chocolate chips and chopped nuts over batter followed by a sprinkling of granulated sugar. Bake 30 to 35 minutes at 350°. Cut in small squares or cut larger squares and top with ice cream or Cool Whip.
Combine chicken, onion & 2/3 of cheese. Roll in tortillas. Put in pan. Mix soup & green chilies & heat; then add sour cream & heat thoroughly. Pour over tortillas, then add remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly.
Cream the butter and sugar. Add well beaten egg, then the sifted dry ingredients alternately with milk. Bake immediately in hot waffle iron. Serve with ice cream or whipped cream.
Mix ingredients together and pour into a 9 x 13 in. baking dish. Bake at 350°F for 1 hr.
Stir together all ingredients. Grease muffin pans. Drop by spoonfuls in pan. Bake about 10 minutes or until lightly browned. Makes 36 biscuits.
In a large kettle, combine all ingredients. Cover with water and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Remove chicken and remove meat from bones. Discard the vegetables. Strain the broth and refrigerate stock overnight. The fat will rise to the top. Skim off fat. Use the broth and meat for soup or freeze broth in ice cube trays. Store in plastic Ziploc bags in freezer. Use cubes as needed to saute in place of oil or to add as needed to soups, stews, etc.
Stir dry ingredients and add well beaten eggs and milk. The batter should be just thick enough to cover the hot dog. If it is too thin, add more flour. If it is too thick, add more milk. Place a wooden stick in each hot dog. Deep fry in hot oil. Makes 1 1/2 cups.
Mix as any other cake. Cream butter and sugar; add eggs and buttermilk. Mix flour, soda, salt and baking powder. Makes 3 (9-inch) layers. Bake at 350° or a little less until done, but not brown.
Grate cheese; mix sausage, cheese and biscuit mix. Roll in hands to form balls. Bake in preheated oven at 375° for 15 to 20 minutes.
Thinly slice potatoes. Keep in cold water until used. Melt butter in 1-quart saucepan. Add flour, salt and pepper. Blend. Add milk. Stir constantly and bring almost to a boil; it will be thickened. Drain potatoes and add to sauce, stirring to coat. Place in shallow pan or casserole dish. Bake 1 hour at 350°. Recipe can be doubled.
Mix together. Refrigerate and then use to make whatever kind of ornament. Bake at 325° for 15 minutes to 1 hour. The baking time depends on how thick the ornaments are. Do not let them get brown!
Mix all ingredients together and add milk to fill freezer to 3/4 full. Freeze. Yields 1 1/2 gallons.
Sift together baking powder, baking soda, sugar, salt, corn meal and flour, then add egg, milk and oil and beat by hand until smooth. Bake in an 8-inch square pan or muffin pans in a preheated 425° oven for 20 to 25 minutes. Makes 14 corn sticks. Pour cornbread batter into hot, well-greased corn stick pans. Bake at 425° for 15 to 20 minutes.
Mix jello with boiling water and cranberry juice. Mix well. Add lemon juice and salt. Chill mixture to mound at jiggly stage (don't let jello get stiff). Beat jello mixture with a beater. Add mayonnaise. Beat. Stir in cranberries, apples and nuts by hand. Place in a mold and chill. Can use cooked dressing for the 1 cup mayonnaise.
Cut all vegetables into large pieces. Sprinkle lightly with salt; top with oleo. Mix all vegetables together. Put into heavy foil and close tight. Bake at 350° for 45 to 50 minutes. Do not open foil or add any liquid. Makes its own.
Drain green beans and English peas well. Add celery and onion. Marinate for 24 hours in sugar, vinegar, vegetable oil, water and salt and pepper. Keep refrigerated. Keeps for days. Drain before serving.
Layer twice, starting with lettuce, etc and ending with sugar. Let stand 6 hours or overnight. Next day, mix all together.
Mix together all ingredients except the beans, then pour mixture over the combined beans. Marinate in the refrigerator at least 24 hours. Will keep in the refrigerator 2 weeks.
Cream margarine and sugar. Add eggs, two at a time. Add flour and vanilla; beat until well mixed. Pour into a greased and floured angel food cake pan or 3 loaf pans. Bake in 325° oven for 1 1/2 hours.
Boil sugar and water until syrup reaches the soft ball stage when dropped in cold water. Add the butter and vanilla. Remove from heat. Let cool, then beat until thick and creamy. Add cream until it spreads easy. Enough frosting for 2 (9-inch) cakes.
Wash shrimp and place in 1-quart boiling water. Bring water back to boiling. Cover and remove from heat. Let stand for 5 minutes. Remove shrimp and add next 5 ingredients to cooking water. Simmer 30 minutes. Peel, devein and chop shrimp. When stock is finished simmering, blend in blender with 1/2 the shrimp until smooth.
Beat eggs and add to the milk. Sift dry ingredients. Mix and pour through a funnel into deep hot oil. Funnel opening should be about 5/8-inch wide.
Combine all ingredients and bake on a greased and floured large cookie sheet. Bake at 350° for 20 to 25 minutes.
Mix first 8 ingredients; pat into an 8-inch pie pan. Peel and slice peaches. Mix peaches with cornstarch and lemon juice. Pour peach filling onto crust. Dot with butter. Bake at 375° for 45 minutes or until fruit is tender. Double amounts for roasting pan.
Drain fruit and cook 1 cup juice with pudding mix. (Do not add milk or water.) Chill and add fruit. Refrigerate and serve.
Cut cooked chicken into small pieces and place in the bottom of a casserole dish. Mix soups, almonds and sour cream, sprinkle with garlic salt and poppy seeds. Pour over chicken, add top crust and bake at 350 degrees until bubbly.
Sift all the dry ingredients together twice. Mix liquid ingredients; combine with the dry. Bake on hot, well greased waffle iron and serve with maple syrup. Makes 6 good size Dixie Waffles.
Scald currants to soften and drain. Mix dry ingredients in a large bowl. Cut in shortening until mixture is mealy. Add egg, milk and currants. Mix until all ingredients are moist and dough holds together. Roll out on floured board to 1/4-inch thickness. Cut with cookie cutter. Heat griddle or electric frypan (about 350° to 375°). Grease lightly. Place cookies on griddle. When brown on bottom, turn and brown other side. After removing from griddle, sprinkle with sugar.
Melt butter. Blend in flour. Add milk and other ingredients. Cook over medium heat approximately 7 minutes until smooth and thick.
Drain pineapple. Save 3 tablespoons juice; arrange pineapple on the bottom of greased 1 1/2-quart casserole dish. Stir together flour and sugar; sprinkle over pineapple. Drizzle pineapple juice over top with cheese. Mix crushed crackers and butter. Pour over cheese. Bake at 350° for 15 minutes, covered. Uncover and bake for 10 minutes.
Mix the sour cream, 3/4 cup sugar and flour. Slice the apples; toss sliced apples in sour cream mixture. Pour into a pie crust. Sprinkle with 2 tablespoons sugar and the cinnamon; dot with butter. Bake at 375° for 30 to 40 minutes, until apples are cooked.
Layer brownies, pudding, Heath bars, caramel and Cool Whip. Sprinkle nuts on top.
Boil butter and brown sugar. Place graham crackers on cookie sheet. Pour mixture over, then sprinkle pecans on. Cool and pull up.
In a 12 x 7 1/2-inch baking dish, melt butter or margarine on High 40 seconds. Stir in flour, then cream, bouillon, wine and seasoned salt. Stirring twice, cook on High 5 minutes. Fold in Cheddar cheese, green onions, mushrooms, tuna and cooked, drained spaghetti. Cover with waxed paper. Cook on High 3 to 4 minutes. Garnish with chopped parsley. Makes 4 to 5 servings.
In large bowl, combine milk, cranberries, pineapple and nuts. Fold in Cool Whip. Spread in a 9 x 13-inch pan. Freeze until firm. Remove from freezer 10 minutes before serving.
Combine melted chocolate with shortening and blend well. Sift flour and baking powder together. Beat eggs and add sugar, gradually, beating until very light. Add vanilla next, then the chocolate mixture. Add dry ingredients and nuts. Blend well. Spread 1/2-inch deep in greased shallow pan. Bake at 350° for 30 minutes.
Mix ingredients. Stir in enough flour to make a soft dough. Put in greased bowl. Put in icebox. Will keep for several days. Make out rolls and set in warm place about 2 hours before baking. Will rise to about double in size. Bake in hot oven.
Heat oven to 350°. Spray 2-quart baking dish with nonstick cooking spray. Prepare mashed potatoes according to package directions, using above ingredients, water, skim milk and diet margarine. Omit salt called for on package. Set aside.
Mix all ingredients; beat thoroughly. Pat into loaf pan. Cover with 2 strips bacon (optional). Pour 8 ounce can tomato sauce over all. Bake 1 hour at 350°. Serves 6.
Cream the butter and sugar until very fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients together. Add milk and flour ingredients alternately, beating well after each. Add vanilla and almond.
Mix all together in saucepan. Simmer until apples are soft and liquid is absorbed. Delicious with baked ham.
Cook macaroni according to directions on box; drain. Mix with remaining ingredients. Stir well and bake in buttered casserole at 350° for 45 minutes.
Mix the first five ingredients; roll into small balls. Chill on cookie sheet in freezer until firm.
Discard core and outer leaves of cabbage and cut rest of cabbage into small pieces. Add apples and cook mixture in boiling salted water until tender, about 30 to 35 minutes. Drain; add butter, sugar, vinegar and spices. Serves 4 to 6.
Boil carrots until crisp-tender, then drain. While hot, mix with bell pepper and onion.
Melt margarine in 9 x 13 baking pan. Add sugar, beaten eggs, and flour. Stir right in the pan you are baking in. Add salt, baking powder, cocoa, and vanilla. Bake at 350 degrees for 25 to 30 minutes.
Preheat oven to 350°. Combine tomato sauce, basil, oregano, garlic and sugar. Spray an 8 x 8-inch baking dish with Pam. Arrange vegetables in layers in baking dish as follows: Zucchini, onion, tomato, tomato sauce, 1 tablespoon Parmesan cheese. Repeat twice more. Bake 30 to 35 minutes, covered. Let cool a few minutes before serving.
Cream butter and sugar. Add 2 cups buttermilk and mix. Stir in dry ingredients, reserving 1 cup of the flour. Place 1 cup flour in a bowl and separate the flour and raisins so they will not stick together in the batter. Add raisins and stir well. Pour in another little bit of buttermilk and mix to kind of get raisins coated. (The batter will be very thick and heavy.) Bake in a greased and floured angel food pan at 325° for about 1 1/2 hours or until toothpick comes out clean. Let cool about 45 minutes and remove from pan.
Cream margarine and sugar. Add eggs, one at a time. Add flour, milk, cinnamon, salt, soda and vanilla. Pour over fruit and nuts. Mix well. Drop by spoon onto cookie sheet. Bake 25 minutes at 300°.
Mix all ingredients and keep in a sealed jar. To make a cup of tea use 3 to 4 teaspoons to 1 cup boiling water.