HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cocoa, flour and egg yolks. Mix in milk gradually. Add salt and cook until thick, stirring constantly. Remove from heat and add vanilla and butter. Pour into shell.
In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. Place chicken in a medium bowl. Combine the paprika and pepper. Sprinkle over the chicken and toss until cooked. Spray an unheated, large nonstick skillet with non-stick spray. Heat the skillet over medium-high heat. Add the chicken. Cook and stir for 3 to 4 minutes or until the chicken is no longer pink. Stir in the yogurt mixture. Cook and stir for 2 minutes. Serve over the rice.
Add water to the mandarin orange syrup to make 1 3/4 cups. Combine syrup mix, salt, cinnamon and whole cloves. Cover and simmer for 10 minutes. Let stand 10 minutes. Strain. Add the jello, cold water and lemon juice. Chill. Add oranges and walnuts or pecans.
Spread 2 teaspoons spaghetti sauce on split muffin. Spread 2 teaspoons cheese on top of sauce. Put pepperoni slices on top of cheese. Bake in a 400° oven for 5 minutes. Enjoy!
Mix sugar and cocoa. Add milk and margarine and cook for 2 minutes and 30 seconds. Add peanut butter and oats. Drop by spoonfuls on waxed paper. Can use nuts or coconut also. Makes about 20 pieces.
Cut vegetables into pieces. Combine all ingredients to your taste. I start with about a cup of olive oil. Pour over vegetables. Let sit for about an hour, more or less. Prepare grill. Place on grill and cook until tender.
Beat first 6 ingredients with electric mixer until smooth. Spoon into greased 2-quart shallow casserole. Combine last four ingredients then sprinkle on top. Bake at 350° for 30 minutes. Serves 8 to 10.
Preheat the oven to 350°. Grease and flour a 12-inch fluted pan or a 10-inch tube pan. In a small bowl, combine the sugar and cinnamon. Set aside. In a large bowl, blend cake mix, applesauce and eggs until moistened. Beat for two minutes at highest speed. Pour 1/2 of the batter into a prepared pan. Sprinkle with the sugar mixture. Cover with the remaining batter. Bake at 350° for 35 to 45 minutes. Cool for 25 minutes; turn onto a serving plate. Cool completely; dust with powdered sugar.
Mix 2/3 cup sugar and cinnamon together. Cut biscuits into quarters and shake them in the cinnamon and sugar mixture to coat completely. Put coated pieces in a tube pan.
Microwave whole cabbage for 1 1/2 to 3 1/2 minutes or until 8 outer leaves can be removed easily. Refrigerate remaining cabbage for other use. Cut out hard center rib from each cabbage leaf. Place leaves in an 8 x 12-inch microwave-safe baking dish. Cover with plastic wrap and vent 1 corner. Microwave on High power for 1 1/2 to 3 minutes until leaves are pliable.
Mix everything in a bowl. Mold into ball or patty. Dip in flour. Dip in egg. Dip in breadcrumbs and fry. Delicious!
Mix eggs, sugar and melted margarine. Add remaining ingredients and pour into tart shells. Bake at 350° for 20 minutes, or until done. Makes about 12 to 14 tarts.
Use half of 2 pound bag of flour. Sift flour with salt and sugar. Dissolve yeast in warm water, filling 3/4 of a pint jar. Stir until dissolved. Add to flour mixture. Put in lump of shortening and work up like biscuits. Turn out on floured board. Knead until not sticky. Let rise in warm place until doubled in size (about 1 1/2 hours). Roll out rolls. Let rise again. Bake at 400° until brown.
Freeze crust 15 minutes. Combine chocolate morsels, evaporated milk, marshmallows and salt in heavy pan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat. Set aside.
Mix dry ingredients. Beat in beer. Beat egg whites until stiff. Fold in gently to batter. Slice onions. Put in batter. Deep fry until brown (can store unused batter in fridge for couple days).
Saute garlic in margarine until brown and remove. Add soup, milk, cheese and parsley. Heat through. Add drained clams and heat. Do not boil. Serve over hot, cooked fettucini.
Drain apricots. Layer ingredients as listed in rectangular Pyrex. Cover and bake 30 minutes at 325°. Serves as accompaniment to B. G.'S Sausage and Wild Rice Casserole.
Blend sugar, flour and cinnamon. Melt and bring to boil margarine, cocoa and water. Mix milk, baking soda, vanilla and eggs. Mix milk mixture with dry ingredients. Add boiling water mixture. Use hot icing mixture. Bake at 350° for 30 to 35 minutes in greased and floured 9 x 13-inch pan.
Cook the peaches in the water until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until the syrup spins a thread. Add the peaches and cook very rapidly 10 to 12 minutes. Remove from heat. Skim if necessary. Let stand in a shallow bowl or tray for 24 hours. Pour into sterilized Kerr jars to within 1/2-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 10 minutes. Yields 4 (8 ounce) jars.
Boil pasta noodles until tender. Then drain and wash in a colander with cool water. The colored noodles add color and improved taste to the salad. Next dice red and green peppers and onion into small pieces. Also slice seafood sticks into small pieces. Mix peppers, onion and seafood sticks. Next take cooled pasta noodles and start adding mayonnaise. Gradually stir in other mixture of peppers, etc. and continue to add mayonnaise until salad is evenly mixed and of right consistency. Makes approximately 8 large servings. Chill in refrigerator overnight.
Squeeze juice from lemons, reserving rinds. Pour 5 cups boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Add lemon rind and let stand, covered, until cold. Make syrup of sugar and 1 cup water, boiling until sugar dissolves. When tea is cold, squeeze out lemon rinds and discard. Add lemon juice and simple syrup. Makes 2 quarts. Tastes better after it has been stored in refrigerator and it will not cloud.
Spread half the butter over one side of each slice of bread. Mix the onion and mustard with the remaining butter and spread on the other side. Prick sausages with a fork. Wrap each sausage in a slice of bread with mustard inside. Place on a baking sheet and cook in a preheated oven at 350° for 25-30 minutes. When bread is golden brown and sausage is cooked, remove from oven to cool.
Mix beef, cheese, chives and salt. Shape into patties. Mix flour and salt. Dredge patties in flour, then dip in beaten egg and dredge in flour again or in bread crumbs, if desired. Fry in cooking oil until golden and crispy. Serves 2 to 4.
Dice artichoke hearts in a bowl and mix with mayonnaise and cheese. Place in a small casserole dish and heat in a 350° oven until bubbling hot. Serve with crackers, Melba toast or party shells.
Mix all ingredients except shortening. Heat shortening. Drop potatoes by tablespoons and brown on both sides. Serves 4 to 6.
Combine all ingredients in heavy saucepan. Cook over medium heat until marshmallows and chocolate are melted. Blend well. Serve warm over ice cream. Makes 3/4 cup.
Cream butter until consistency of mayonnaise. Add sugar gradually; cream until light and fluffy. Combine flour and cornstarch; beat in slowly. When all is added, mix thoroughly with hands. Chill. Roll out on lightly floured surface to about 1/4-inch thickness. Cut with cookie cutter (about 2 1/2 inches). Bake on ungreased cookie sheets at 300° for 20 to 25 minutes. (Should be just barely browned.) Makes about 36 cookies.
Mix together 1/2 cup sugar and cinnamon. Shake together with biscuit dough in plastic bag. Place in a greased Bundt pan. Combine remaining ingredients in a saucepan. Bring to a boil. Pour over biscuit dough and bake at 350° for 30 minutes.
Mix, with a wooden spoon in a very large mixing bowl, all ingredients. Grease pan. Bake at 350° for 1 hour.
Lightly salt chicken. Melt margarine in a large casserole dish. Arrange chicken in bottom of dish. Layer carrots, peas and potatoes over chicken. Mix soup and water together and pour over vegetables. Blend flour and milk and pour over casserole. Bake at 350° until brown.
Brown ground beef, bacon and onion; drain fat. Mix sugars, catsup, barbecue sauce, molasses, mustard, chili powder, salt and pepper. Add to mixture the kidney beans, pork and beans and butter beans. Put in casserole dish and bake for 1 hour at 350°.
Drain tofu, rinse, dry on a towel and cut into 1/2 to 1 inch cubes. Heat oil in wok or skillet until quite hot. Add tofu and turn when slightly golden. Lower heat and add turmeric. Cook for 2 minutes. Add other spices and garlic to taste. Turn up heat a little. Add nutritional yeast and tamari; cook another 2 to 5 minutes. Serve with rice or pasta. Kids love it!
Bake cake in 8 or 9-inch layers. When cool, slice each layer in half rounds.
Wash fresh cucumbers with brush, then soak in ice water for 2 hours. Bring water, vinegar and salt to a boil. Pack chilled cucumbers, garlic, cayenne and dill in clear hot jars. Pour vinegar mixture over cucumbers and screw on lids. Put jars in simmering water (2/3 of jars in water). Simmer 10 minutes. Remove, screw down lids tightly. Quickly invert, then right jars. Can eat in 2 weeks.
Combine all ingredients, except cheese and potato chips. Place in 2-quart baking dish. Spread shredded cheese over top. Add crushed potato chips. Bake at 450° for 10 minutes. Serves 6.
Mix dry ingredients together and make a well in the center (including the shortening). Mix wet ingredients together (including egg) and beat well. Add wet ingredients to well created in dry mixture. Mix together well with pastry knife and form into a ball. Refrigerate for 15 minutes, then divide into 4 equal sections and roll. Makes 4 single crusts.
Put zucchini through food chopper or chop fine. Combine with remaining ingredients except cheese and place in a greased casserole. Sprinkle with cheese and bake at 350° for 45 minutes. Yields 6 servings.
On the stove, put water, tea and spices in a saucepan and bring to a boil. Reduce to low boil and simmer for 20 minutes. Strain and return to pan. Add milk and reheat. Makes 4 servings.
Mix sugar and margarine. Add eggs, one at a time, beating on low speed of mixer after each one. Add flour and vanilla. Mix.
Cook broccoli in 1-inch salted water for about 20 minutes. Drain and put in ungreased casserole. Mix soup and milk until smooth, then pour over broccoli. Sprinkle cheese over top. Mix oleo and Bisquick until it is coarse. Sprinkle over cheese. Bake uncovered for 20 minutes or until brown. Bake in a 400° oven. Delicious.
You will also need 2 or 3 muffin tins to hold ice cream cones, large table and spoon to fill cones.
Dissolve yeast in water. Add sugar, shortening and salt. Mix in 2 cups flour and mix for 1 minute at medium speed with hand mixer and then 2 minutes at high speed. Add the other cup of flour and mix well. Let mixture rise in a bowl about 30 minutes or until doubled. Beat dough down and place it in a greased loaf pan. Allow it to rise about 40 minutes and then bake at 375° for 45 minutes.
Layer rice and 3 tablespoons water and the corn. Sprinkle with salt and pepper. Pour over 1 can tomato sauce and 1/2 cup water. Layer chopped onion, pepper and ground beef. Salt and pepper. Pour over 1 can tomato sauce and 1/4 cup water. Cover with bacon. Cover. Bake in 350° oven for 1 hour. Uncover; bake 30 minutes longer until bacon is crisp.
Make a sandwich out of your leftover spaghetti. Top with a slice of velveeta cheese. Butter both sides of your sandwich and sprinkle the buttered sides with garlic salt. Grill till golden brown. Then enjoy, yummy, yummy!
Preheat oven to 350°. Grease and flour 9-inch spring-form pan. Lightly spoon flour into measuring cup and level off to measure. In a large bowl, combine flour and sugar. Using pastry blender or fork, mix in softened (not melted) butter until it resembles coarse crumbs. Add baking powder, baking soda, salt, sour cream, egg and almond extract. Blend well. Spread batter over bottom of spring-pan and up sides, about 1 to 2-inches. Batter should be 1/2-inch thick on sides.
Bring coffee to a boil. Add rice and cook per directions. In large frying pan, heat bacon grease on medium and add diced country ham and cook until light brown in color. Add onions and cook until the onions are transparent. Then fold in cooked "coffee rice." Heat thoroughly, stirring occasionally. Serve hot. Makes 6 to 8 servings.
Mix all ingredients together and pour into a 13 x 9-inch pan. Freeze completely. Cut into squares to serve, after letting sit out of freezer for several minutes.
Let margarine soften, then combine with the herbs. Let stand at least 1 hour before using to let flavors set. Will keep in refrigerator several days or can be frozen. Serve with bread, vegetables, meats, etc.
Mix ingredients as listed. Mix with spoon until well mixed. Place in greased and floured pan. Bake at 400° until brown. Part may be used for stuffing bird.
Process onion until minced in food processor for 5 seconds. Add remaining ingredients and blend with quick on/off turns. Then let run until smooth. Scrape down bowl as necessary. Chill and serve with crackers, fresh rolls or bagels or raw vegetables.
In large bowl, mix herb and cornbread stuffing. Chop onions and celery; add 1 stick butter and cover with water. Cook until soft. When cooked, pour over stuffing mix. Add eggs (beaten) and stir until mixed well. Add chicken broth to mixture (using 1 can at first so as not to get it too moist). Then add sage, salt and pepper to taste. Mix completely. Pour into a greased 9 x 13-inch pan. Bake at 325° or 350° for 20 to 30 minutes or until "dry" and golden brown.
Place graham cracker crumbs in a pie pan (deep). Pour melted butter into crumbs. Mix until moist. Press all around pie dish, making a crust. Place into a preheated oven at 350°. Brown lightly.
Over medium heat, brown beef, onion and garlic. When the fat is liquified, add the jalapenos, pepperoncini, banana pepper, Tabasco and whiskey and allow to simmer until the onion is clear and the peppers are softened. When this is complete, drain the excess grease. In stockpot, combine the remaining ingredients (except chile powder and cumin) and allow to heat on low (medium heat while preparing the beef/chiles). When the beans and sauce are complete, add the meat and add chile powder and shake Tabasco and cumin to taste.
Combine all ingredients. This salad is better if made ahead and allowed to sit in refrigerator.
Saute onions, celery and green pepper in butter until soft. Remove and mix with other ingredients, using juice from water chestnuts to dilute soup; mix well. Pour into greased casserole. Cover with crumbs. Bake at 350° until hot.
Beat egg. Add evaporated milk and water. Add salt and pepper. Pour into oblong baking dish. Add cooked and drained macaroni to liquid. Add grated cheese. Mix gently together. Bake at 350° for 45 minutes.
Pour milk over crushed crackers and set aside. Steam squash until tender. Mash; add onion, salt, pepper and beaten eggs. Fold in cracker mixture and grated cheese. Put in greased casserole and bake at 350° until set.
Mix well and refrigerate. If you like it hot and spicy, add some hot peppers. Great for large get togethers.
Mix flour, sugar, baking powder, and salt. Combine egg and milk; add to flour mixture, then add shortening and mix only enough to dampen flour. Fold in cereal. Fill greased muffin pans 1/3 full. Spoon 1 teaspoon jam onto batter in each cup, then top with remaining batter. Bake at 425° 15 to 20 minutes or until golden brown. Makes 8 muffins.
Combine first 6 ingredients in an 8-quart pot. Bring to boil. Reduce heat to medium and cook for 1 hour, uncovered. Remove from heat. Remove chicken from broth. Strain broth through cheesecloth-lined colander. Set aside 4 1/2 cups broth. Reserve the rest for something else. Bring 4 1/2 cups broth to boil. Add potatoes and next 3 ingredients. Cover and cook 5 minutes. Add carrot and green onions; cover and cook 3 minutes. Add mushrooms and peas. Cover and cook 5 minutes or until vegetables are tender. Combine flour and next 3 ingredients in a bowl. Add milk, blending with a whisk. Add to vegetable mix. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat and add chicken. Spoon into 9 x 13-inch sprayed pan.
Preheat oven to 350°. In large bowl, combine cooked pasta with pasta sauce and mix thoroughly. Spoon half pasta mixture in 11 x 7-inch baking dish. Spoon Ricotta cheese evenly over pasta. Top with Mozzarella cheese. Spoon remaining pasta mixture over cheeses. Bake, covered, 25 to 30 minutes or until heated through. If desired, serve with additional sauce and Parmesan cheese.
Combine tomatoes, bay leaf, onion and clove. Cover; simmer for 10 minutes. Combine butter and flour. Add to tomatoes. Add slowly to cold milk. Heat to boiling. Season to taste.
In a large bowl, mix the margarine, cream cheese and powdered sugar. In another bowl, mix pudding and milk, then add Cool Whip. Mix well with the margarine, cheese and sugar. Layer in plastic flower pot, first cookies and then pudding mixture. Continue to alternate until top layer is cookies. Arrange 3 to 4 gummy worms to top. Insert plastic flower in middle of pot.
Preheat oven to 350°. Butter a 9 x 13-inch pan. In medium mixing bowl, cream 1/2 cup butter, 1 cup white sugar and vanilla. Then beat in the eggs, flour, salt and sauce. Mix well; pour into buttered pan. Bake for 30 minutes until done (toothpick test). Allow to cool thoroughly before proceeding. (After initial 15 to 20 minutes, can put in refrigerator to hasten cooling.)
Heat oil in large saucepan. Add garlic, onion, celery, and parsley; cook until tender. Stir in tomato paste and next 7 ingredients (down to beans). Mix well; bring to a boil. Lower heat; cover and simmer slowly 1 hour. Add remaining ingredients except cheese. Cook 10 to 15 min. or until macaroni is tender. Serve piping hot with plenty of cheese. Makes 8 generous servings.
Cut fillet into 4 equal pieces and place in shallow baking dish. Combine next 4 ingredients, stirring well; pour over salmon. Cover and marinate in refrigerator 30 minutes. Blanch cabbage leaves in boiling water 30 seconds. Drain and rinse under cold water until cool; drain again.
Cream butter until smooth. Sift sugar and cocoa together and add to butter alternately with cream and vanilla, blending thoroughly. To darken color, place in saucepan and heat over a very low heat, stirring constantly, until frosting is dark and glossy, about 5 minutes. Spread on cake immediately. Enough for 2 (8-inch) layers. Also good on eclairs.
Drain juice from pineapple. Mix dry jello with whipped topping until thoroughly mixed. Mix in the cottage cheese and the pineapple. Stir mixture well. Chill 4 hours or overnight in a covered dish. Add pecans on top before serving.
Combine the first 4 items in a large pot with 2 quarts water. Cook until celery is tender. (If fresh carrots are used, add at the same time.) Add tomato juice and bring to a boil. Add cabbage and cook until done. Add tomatoes, beans, carrots and bay leaf. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and add sprouts.
Cook all but vanilla and nuts to 246° (soft ball stage). Add vanilla and nuts. Pour into well-greased 8 x 8-inch pan. When cold, turn upside down on flat surface and let it fall out. Cut in strips and then into pieces. Wrap in squares of wax paper.
*Use any combination. We like to make the colors fit the occasion: red, white and blue for July 4th, etc.
Cut chuck roast into small pieces. Put in 2-quart casserole dish. Sprinkle with meat tenderizer. Let set 1 to 2 hours. Melt margarine. Pour over meat along with Dale's sauce. Cook at 350° for 1 hour. Drain juice from meat into large skillet. Put in flour. Stir over medium heat to thicken into gravy. Add small amount of water to thin gravy. Pour this back over meat; cook for another 20 to 30 minutes. Pour meat and gravy over rice. Serves 8 to 10.
Brown meat. Add beans, water, tomato sauce, and taco seasoning. Layer taco shells and meat mixture in a casserole dish. Top with cheese. Microwave for ten minutes or until warm. Or heat in oven at 250-300 degrees until warm.
Mix flour, salt and thyme. Dredge steaks in mixture to coat. Sear steaks in 2 tablespoons hot oil to brown on both sides. Place in saute pan. Add thyme and bay leaf. Pour in beef stock. Cover and simmer 1 hour. Turn steaks. Add vegetables. Cover and simmer 20 minutes. Arrange on platter, vegetables on top. Sprinkle with fresh parsley.
Saute onions and bell pepper in oleo. Add flour, parsley and crawfish or shrimp. Cook on low for 15 minutes, stirring often. Add cheese, jalapenos, half and half and garlic. Cook 15 minutes more on low. Fold drained, cooked noodles into sauce. Pour into 3-quart baking dish. Sprinkle with Parmesan cheese and bake at 350°, uncovered, until bubbly and hot. Better if prepared the night before, chilled and then cooked before serving. Serves 6 to 8.
Cream butter and sugar. Add eggs and vanilla; beat 2 minutes. Combine dry ingredients and add alternately with cup of water, beating thoroughly. Bake in greased and floured cake pan for 45 minutes at 350°.
Cook broccoli according to package directions. Mix broccoli with eggs, mayonnaise, onion, salt, pepper and soup. Put into greased casserole. Top with layer of cheese, then a mixture of stuffing and butter. Bake, uncovered, at 350° for 45 minutes.
Combine beef, egg, garlic salt, onion and 2 tablespoons tomato sauce. Flatten out mixture to line bottom and sides of large nonstick pie plate. Bake in 450° oven for 10 to 12 minutes or until brown. Remove from oven and pour on remaining tomato sauce. Sprinkle with cheese and oregano and return to oven for 5 to 7 minutes. Cut in 6 pie shaped pieces.
About 15 minutes before serving: Preheat broiler. In medium bowl, mix chili sauce, brown sugar, soy sauce and hot pepper sauce. If steaks are large, cut each into serving size pieces. Dip each steak into chili sauce to coat. Place steaks on rack in broiling pan. With oven rack at closest position to source of heat, broil steaks 5 minutes without turning. Spoon any juices in bottom of broiling pan over steaks to serve. Makes 4 main dish servings.
In Dutch oven pan, brown hamburg until brown; drain. Add all ingredients except orzo. Bring to a boil. Add orzo and simmer, stirring occasionally for 25 to 30 minutes.
Saute onion and celery in margarine. Mix the rest of ingredients; add to onion and celery. Add salt, pepper and sage to taste. Bake at 350° until brown. Do not overbake.
Cover a cookie sheet with foil and spray with Pam. Cover with graham crackers. Boil ingredients, then pour over graham crackers. Bake at 350° for 8 minutes.
Cook onion in shortening until tender. Add corn, tomatoes, salt, chili powder and pepper. Bring to boiling point; add cornmeal gradually, stirring constantly. Cook about 20 minutes. Add well beaten egg, nuts, olives and meat. Pour into baking dish with greased paper in bottom and bake 45 minutes at 350°.
Bring berries to a boil and add sugar. Pour into baking dish. Mix remaining ingredients and knead on floured board and place over berries. Prick with fork a couple of times. Bake at 350° for about 40 to 45 minutes.
Mix all ingredients except 1/2 cup cheese. Spoon into casserole dish. Sprinkle	remaining cheese on top and cover. Microwave on High for 12 to 15 minutes.
Cut shortening into flour. Mix warm milk and yeast which has been dissolved in the warm water. Add sugar. Add all at once to flour and mix or knead until smooth. Roll out, cut as for biscuits and place on a greased flat pan. Let rise before baking. Bake at 425°.
Cook sugar, milk, butter and cocoa for 2 1/2 minutes. Start counting when mixture has reached a full, rolling boil. Stir constantly. Remove from heat. Add oats, nuts, vanilla and peanut butter. Beat well until mixture is blended well. Spoon onto waxed paper. Let cool until firm.
Bring to boil 2 cups water, add tea bags and let steep. Meanwhile, in one-gallon container, mix orange juice, lemonade and sugar. While tea is still hot, pour over juice mixture. Mix well; add enough water to make a gallon.
Mix all together. Chill dough. Make balls the size of walnuts. Press with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Stir pie filling in pineapple; mix in remaining ingredients and chill before serving.