HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cornstarch and sugar. Add 7-Up. Cook until thickened. Cool. Add few (3 to 4) drops food coloring. Slice berries or leave whole (your preference) and add to filling, then pour into pie shell. Pie is best if you mix just before serving. Top with Cool Whip.
Preheat oven to 350°F (175°C). Grease one 9 x 5-inch loaf pan. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 minutes. Test with toothpick. When inserted, it should come out clean. Remove bread from pan to rack to cool.
Cream butter, sugar, egg and vanilla until light and fluffy. Mix flour, cocoa, baking powder, soda and salt, in a separate bowl. Add gradually to creamed mixture. Mix well. Divide into 3 portions. Wrap in plastic wrap and refrigerate until easy to handle (about 1 hour). Roll each portion 1/4 inch thick between waxed paper. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake at 350 degrees for 5 to 7 minutes.
In medium soup pot melt butter. Saute chopped leek and onion; stir occasionally. Stir in pumpkin, chicken broth, salt, spices and bay leaf. Bring to boil. Lower heat and simmer uncovered for 15 minutes. Remove bay leaf and puree mixture (may be frozen at this point). Return to pot and add half and half and cook over medium heat. Serve.
Preheat oven to 350°. Boil chicken until white in the middle (about 15 minutes). Then cut into pieces and mix with the cream of chicken soup, sour cream and 1 teaspoon of poppy seed (in casserole dish). Crumble Ritz crackers on top and pour melted butter over top. Sprinkle poppy seed over the top. Bake at 350°, uncovered, for 30 minutes.
Dissolve 6 ounce package gelatin in hot water. Add one 8 ounce can mashed, jellied cranberry sauce; stir until smooth. Add 1 cup cold water. Chill until thickened. Fold in diced apples and oranges. Pour into 6-cup mold. Chill 3 hours. Serves 10.
Mix all ingredients together. Pour into large casserole dish. Heat in 350° oven for 20 minutes. Serves 8 to 10 people.
In medium frying pan, cook sausage until done, drain and set aside. While cooking sausage, chop peppers and onions and dice tomatoes, set aside in bowl. Beat eggs, salt, pepper, parsley and garlic and pour into preheated nonstick frying pan on medium-low heat. Cook, stirring constantly. Add cooked sausage and chopped vegetables and cook until eggs are done the way you like. Garnish with grapes and or strawberries and serve with whole grain toast. Serves 6.
Combine powdered milk, water, yeast, sugar, 1/2 cup melted butter and 2 cups flour. Beat well. Let stand 1 1/2 hours. Add 2 cups flour, more if needed, salt, baking powder and soda. Divide in 2 pieces and roll to 10 x 18-inch rectangle.
Combine potatoes, onions, broth, water, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in soups and milk and simmer until thoroughly heated.
In large, deep skillet over medium heat, melt 6 tablespoons butter. Add scallions and celery. Saute about 1 minute. Stir in crab meat and saute briefly. Stir in seasonings and bread stuffing. Moisten mixture with half and half to taste. Toss lightly. Place dressing in lightly buttered baking dish. Dot with any remaining butter. Bake loosely covered with foil in oven with hens during last 30 minutes. Serves 6 to 10.
Sift together 2 cups flour and confectioners sugar. Cut in margarine. Press into 13 x 9-inch greased pan. Bake at 350° for 25 to 30 minutes or until lightly browned. Next, combine eggs, 2 cups sugar, lemon juice and beat well. Sift together 1/4 cup flour and baking powder. Sift into egg mixture. Pour over baked crust and bake at 350° for 25 to 30 minutes more. Dust with confectioners sugar and cut into squares.
Prepare rice according to package instructions and set aside. In large skillet, brown ground beef and ground sausage. Add onion, bell pepper, garlic and celery; continue to brown until onion and bell pepper become transparent. Drain meat mixture. Mix meat mixture into rice in a large dish and add green onion/parsley. Stir all ingredients thoroughly and serve warm.
Mix well. Roll into small balls. Roll small balls in sugar. Place on cookie sheet, flatten with bottom of glass. Bake at 350° for 10 to 12 minutes.
Blend in food processor or blender the onion, tomatoes, cumin, m. s. g., garlic and peppers. Leave chunky. Heat to boiling, cool, then add Wesson oil.
Separate eggs. Beat yolks; add sugar, salt, milk, vanilla and rice. Beat egg whites until stiff. Fold into mixture. Place in baking dish. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Cream butter, Crisco and sugar. Add eggs one at a time, then flavoring to flour. Add cocoa and salt. Add the flour mixture gradually, alternately with milk. Pour batter into tube cake pan (which has been greased and dusted with flour). Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Beat together eggs, oil, sugar, zucchini and vanilla. Sift together and add salt, flour, baking soda, cinnamon and nutmeg. Combine dry mix with egg mixture. Add walnuts. Divide into 2 lightly greased loaf pans. Bake for 1 hour.
Combine dates	and margarine in skillet. Cook over low heat until margarine melts. Add eggs and sugar. Cook, stirring constantly, for 15 minutes or until mixture pulls away from side of pan. Mix in Rice Krispies and pecans. Cool. Roll into marble size balls. Roll in coconut.
Season chicken and put a small amount of butter in a saucepan and brown chicken. Add water; cover and steam. After steamed, chop chicken and set aside. Cook rice. After rice is cooked, combine rice with broccoli (be sure it is thawed completely). Add 2 jars of Cheez Whiz, crabmeat, shrimp and soup. Add chicken and mix very well. Put in casserole dish with a cover. Cook in oven for 45 minutes at 350°.
Melt butter in iron skillet until light brown. Add sugar and eggs, one at a time, beating separately. Add Karo syrup and pecans; pour in an unbaked crust and bake in moderate oven about 375° for 30 to 35 minutes until brown and firm.
Slice thinly the cucumbers. Slice thin the onions and put in bottom of jar. Mix sugar, vinegar, salt, turmeric and mustard seed. Pour over cucumbers and onions. Keep in refrigerator. Ready in 5 to 6 days.
Mix water and sugar; bring to a boil and boil 15 minutes. Set aside to cool.
Mix or blend artichokes, mayonnaise and sour cream. Add 1/4 cup cheese and mix. Pour mixture into 1 1/2-quart casserole dish. Sprinkle remaining cheese over the top. Bake at 350° for 30 minutes or until top is light golden brown. Serve with your favorite crackers or vegetables.
Put mushrooms in clean jar; mushrooms should almost fill jar. Combine rest of ingredients in saucepan. Bring to a boil. Pour over mushrooms to fill jar. Marinate 24 hours minimum. Serve cold. Preparation time: 20 minutes. Makes 4 to 8 servings.
Brown beef and onion. Drain. Stir in flour, salts, milk and cream cheese. Cook and stir until smooth and bubbly. Put 1 cup of mixture into beaten egg; stir and then return to skillet. Cook and stir until thick (1 to 2 minutes). Stir in broccoli. Put 1 crust in pie plate. Add meat mixture. Top with cheese. Top with pastry. Seal and flute. Brush with milk. Bake 40 to 45 minutes in a 350° oven. Let stand 10 minutes before serving.
Cream sugar, brown sugar, margarine, egg, peanut butter and vanilla until creamy. Then add flour, soda and salt. Stir until smooth. Roll into 36 balls. Place in mini-cupcake tins. Bake at 350° for 8 to 10 minutes. When they come out of oven, put mini-peanut butter cup in each muffin tin. Cool completely. Take out of tins. Makes 3 dozen.
Break the graham cracker in two. Also the chocolate bar in two. Take marshmallow, put on top of graham cracker, then 1/2 of chocolate bar and the other 1/2 of graham cracker. Put in microwave for 30 seconds or until melted. Then eat!
Combine all ingredients using only 1 cup of pecans in the mixture. Roll the ball in the other cup of pecans.
Peel and cook potatoes in water until tender; drain. Beat well and add all ingredients. Place in greased casserole and bake at 375° for 45 minutes.
Place a small amount of sauce on the bottom of a 9 x 13-inch baking pan. Place 1 layer of noodles in pan. Combine cottage cheese and egg whites. Place on top of noodle layer, then add sauce. Place another layer of noodles; top with sauce and Mozzarella cheese. Bake at 350° for 30 minutes. Serves 6 (259 calories, 24.8 grams protein, 7.2 grams fat, 53 mg cholesterol and 332 mg sodium).
Beat cream, eggs and flour. Split open chilis and remove seed. Drain on paper towel. Make layers of chili, cheese and egg mixture. Pour tomato sauce on top and cheese. Bake at 350° for 1 1/4 hours, covered. Enjoy.
Cream the margarine and sugars together. Add melted chocolate chips and eggs. Beat well. Sift together flour, soda and salt. Stir in and beat until well blended. Add vanilla and nuts. Place on greased cookie sheet about 3-inches apart. Bake at 375° for about 10 to 11 minutes.
Mix salt, pepper, onion and garlic powder. Roll roast in seasonings and rub them in. Put roast in pot. Heat water and dissolve bouillon cubes. Stir in Worcestershire sauce, brown sugar, mustard and bay leaves. Pour over roast. Add onions, pepper, potatoes and mushrooms. Turn crock-pot to low and cook for 8 to 9 hours. Turn to high and cook for an additional 1 hour. Have plenty of biscuits for the gravy. Serves 8 to 12.
Boil meat in 2 quarts of water for 1 1/2 hours or until tender. Add vegetables. Simmer for another 1/2 hour.
Spread pie filling in bottom of 9 x 13-inch greased cake pan. Next, spread undrained crushed pineapple in pan. Sprinkle dry cake mix over fruit. Drizzle with melted margarine. Spread with coconut and nuts. Bake 1 hour at 325°.
Mix ingredients together and roll in egg roll wrappers, sealing end with a small amount of beaten egg. Deep fry on high heat until brown.
Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons of water with cornstarch. Combine honey and mustard; stir into skillet. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan. Add 4 tablespoons of butter. Cook, stirring until sauce boils and thickens. Serves 4.
Clean mushrooms by brushing with crumpled paper towel or napkin. Remove stems, dice and saute in butter. Add seasonings, bread crumbs and spinach which has been chopped fine. Add Cheddar cheese and cook until cheese is about to melt. Take off stove, fill mushroom caps with filling and broil in oven for 6 to 8 minutes on second rack from top until fully bubbles.
Beat eggs, oil, sugar and vanilla together (cream well). Stir in zucchini and pineapple. Add dry ingredients. Stir only until dry ingredients are moist. Grease 2 loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Layer potatoes, onion and cheese in a casserole dish. Pour soup over them and repeat layers. Add pats of margarine on top. Bake at 350° for 30 to 45 minutes, or until done.
Bone chicken and cut int bite size pieces. Mix all ingredients except tortillas and save some cheese for top. Put in baking dish in layers with tortillas. Top with grated cheese. Bake at 350° for 30 to 45 minutes.
Mix and press into 9 x 9 x 2 baking dish and bake at 350° for 15 minutes then cool.
Mix flour, sugar, baking powder and shortening. Make into crumbs. Set aside 2 large handfuls. Add 1/4 cup brown sugar and the 2 large tablespoons of Crisco for top crumbs. Beat eggs; add milk and mix lightly. Do not beat. Put into two pans; top with crumbs and bake at 400° for 15 minutes, then at 375° until done.
Melt spread in small saucepan over medium heat. Stir in flour and cook about 30 seconds. Gradually whisk in milk until no lumps remain. Bring to boil, reduce heat and simmer 1 minute, until thickened. Remove from heat. Stir in pimientos, salt and pepper.
Mix well. Roll into log and roll in chili powder. Wrap in wax paper. Chill, slice and serve with Ritz crackers.
Rinse potatoes. Cut each into 6 to 8 lengthwise wedges. Drop into boiling salted water. Boil for 5 minutes. (They should still be firm.) Drain.
Mix and cream together all ingredients. Put in ovenproof serving bowl. Bake 15 minutes in a 375° oven (until bubbly). Serve with your favorite crackers or veggies.
Brown hamburger, onion and bacon; drain. In slow cooker, combine meat and remaining ingredients. Cook slow for 6 hours. Stir often. Serves 12.
Brown sausage in large frying pan; drain fat, add celery and cook for 10 minutes. Stir occasionally. Add all remaining ingredients, except green peppers. Simmer covered for 20 minutes. Add green peppers and cook 10 minutes longer. Serve with garlic bread.
Brown beef; saute onion and celery in pan as beef cooks. Season with salt and pepper. In a 2 1/2-quart casserole, combine remaining ingredients; add beef mixture. Stir in half of the grated cheese. Top with remaining cheese and the crushed corn chips. Bake at 350° for 20 minutes or until bubbly and top brown.
Cook noodles according to package directions. Combine broccoli florets, cauliflower florets, sliced mushrooms and noodles in a bowl. Pour dressing over mixture. Mix well. Chill and serve.
Puree tofu in blender until completely smooth. Melt chocolate over double boiler or in microwave. Mix the chocolate into the pureed tofu thoroughly. Add vanilla to the chocolate tofu mixture. Place mixture into graham cracker crust and chill in refrigerator. Serve with whipped cream.
Wash and core apples; place in a 2-quart (8 x 8-inch) baking dish or four individual custard cups or shallow coffee cups. Place 1 tablespoon brown sugar and 1/2 tablespoon butter in center of each apple. Sprinkle with cinnamon. Cook, uncovered, 5 minutes or until apples are just about tender. Let stand several minutes. Serves 4.
Layer ham, eggs and biscuits in two layers. Add salt and pepper to taste. Pour water over top. Bake at 350° for about 45 minutes.
Combine eggs, flour, salt and milk; mix well. Add remaining ingredients and mix well. Pour into greased 8 x 12-inch glass baking dish that has been greased with Wesson oil or Pam. Do not use Crisco. Bake at 350° for 30 minutes.
Place chicken in baking dish. Mix all ingredients. Pour over chicken and bake 1 hour at 350°.
Cream butter and sugar. Add eggs, beating well. Add lemon flavor, then dry ingredients. Mix together with chopped fruit and nuts. Bake in tube pan at 325° for 45 minutes.
Have butter soft. Add sugar and cream well. Add flour and eggs, then beat. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Boil 10 minutes. Make a thin paste, using 1/2 cup flour and water. Add to vegetable mixture. Cook for 8 minutes more. Remove from heat; add 1 quart salad dressing. Blend well. Put into jars and seal. Yield: 8 to 9 pints. Serve with meats, salads or sandwiches.
Combine all ingredients and melt in a double boiler. Serve in a fondue pot (or warming tray). Dip with chunks of French bread or dipping chips. Serves 12.
Melt butter over low heat. Add cream of mushroom soup and sour cream. Mix well. Add to hash brown potatoes and mix. Add Cheddar cheese. Pour into a 9 x 13-inch pan and bake 1 hour at 350°.
Line 9 x 13 pan with 1/2-inch slices of cake. Mix pudding with the 1 3/4 cups milk. Stir in softened ice cream. Pour over cake. Frost with Cool Whip. Crush the Heath bars and sprinkle over the top. Refrigerate 24 hours.
Mix all ingredients in food processor. Place in refrigerator to chill. Then roll into ball. Roll ball in chopped pecans or walnuts.
Peel and cut potatoes into pieces same size. Put in saucepan. Add water to top of pan. Do not cover. Add 1 teaspoon sugar, 1/2 teaspoon salt and pepper to taste and 6 tablespoons margarine or butter. Bring to boil. Simmer for 30 minutes.
Have all ingredients ready when guests arrive. When the first guest arrives, give them the cheese and a grater. Let them shred the cheese. This is to achieve a sense of involvement. Rub the inside of a large saucepan with the clove of garlic. Discard garlic. Pour the wine into the pan and heat it on medium. Using your hands, mix the cornstarch or flour into the shredded cheese. When tiny bubbles form in the wine, add the pepper, salt and cheese slowly. Stir constantly over medium to low heat until all cheese is melted. Pour the melted mixture into 2 fondue pots or crock-pots and keep heated just short of boiling. Add 1/2 of the liquor to each pot and stir. Sprinkle the nutmeg over the top. To eat, dip crusty French bread pieces into the hot cheese mixture.
Place nuts, apples and apricots in a food processor; chop until fine. Transfer to large bowl and add oatmeal. In saucepan, combine butter, honey, sugar and cinnamon; bring to boil and stir for 1 minute. Stir into oatmeal mixture; add vanilla and salt. Press into a greased 10 x 15 x 1-inch jelly roll. Refrigerate, then cut into bar size.
Combine all ingredients, except egg whites, in bowl, mixing until well blended. Fold in stiffly beaten egg whites. Pour into greased and floured tube pan. Place in cold oven, then turn on to 325° for 1 hour and 20 minutes.
Mix first 4 ingredients together until moist; pat into a greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Arrange peach slices over crust.
Boil ingredients for 3 minutes. Add squash mixture and boil 8 minutes. Fill pint jars or smaller.
In a 3-quart saucepan, cook cauliflower and carrots, covered, for five minutes. Add broccoli and cook all until tender. Drain.
Mix 3 or 4 cups of rice with 1 raw egg. Add soy sauce to taste.
Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. In a small mixing bowl, stir together the sour cream, flour and tomato paste. Stir in the water, bouillon and pepper. Set aside. Cook fettucine. Omit oil and salt.
Mix and pour into crust. Bake at 350° for 20 to 30 minutes.
Combine all ingredients. Chill. Serve over salad greens, topped with bananas, fresh pineapple, citrus, grapes and strawberries. Add sliced celery, onion and green and red peppers. Sprinkle liberally with salad toppings and croutons. Yields 1 1/4 cups.
Combine 1 stick melted butter with crumbs and 1 cup confectioners sugar; mix well and press firmly into 13 x 9 x 2-inch baking pan. Combine remaining stick of butter, sugar, egg whites and vanilla; beat until creamy. Spread over crumb shell. Add a layer of banana slices and crushed pineapple. Spread whipped topping evenly over fruit. Sprinkle with pecans and chopped maraschino cherries. Refrigerate until set (overnight). Yields 12 servings.
Mix flour and sugar together well, then add eggs and mix well. Add milk and mix well. Cook until thick while stirring constantly. Add vanilla.
Combine spices, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4 inch thickness on an ungreased surface. Using small or medium size cookie cutters, cut dough into desired shapes (i.e. gingerbread men, stars, etc.) Peel away excess dough and re-roll.
Place rice in a saucepan with water, 2 tablespoons butter and a dash of salt. Bring to a quick boil. Cover saucepan and allow rice to simmer 15 minutes or until rice has absorbed all the moisture.
Brown and drain sausage. Mix all ingredients together. Cook in crock-pot until desired consistency.
Whip first 4 ingredients together. Spread mixture on muffins and freeze. A must. To serve, put under broiler until brown and bubbly. Do not burn. Serve hot. Can freeze for several days. This goes over big.
Saute potatoes in small amount of oil until tender. Add onions, reserving some of green tops for garnish. Cook until onions are tender. Add eggs and scramble all together. Season to taste.
In large pot of boiling salted water, cook pasta to al dente and drain. Return to pot and melt in butter. Toss to coat. Whisk together eggs, milk, hot sauce, salt, pepper and mustard. Stir into pasta and add cheese. Over low heat, continue to stir for 3 minutes or until creamy.
Mix salmon, eggs and crackers; form patties. Salt and pepper and fry in pan.
Pour hot water over oats and let stand while you mix cake. Combine the sugars, shortening and eggs. Add flour, soda, cinnamon and salt. Mix all ingredients well, then add the oats and beat well. Pour into a 9 x 13-inch baking pan. Bake 35 minutes at 350° until toothpick comes out clean. Good with no frosting.
In small bowl, combine oats, flour, baking powder, baking soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugar until blended. Beat in eggs and vanilla. Add flour mixture. Beat until well blended. Drop by rounded spoonfuls on ungreased cookie sheet. Bake in 350° oven for 12 minutes or until lightly browned. Remove from cookie sheet. Cool completely on wire rack or foil. Store in tightly covered container.
Combine the first 7 ingredients. Make dough like pie; line a cookie sheet (using half of the dough). Slice the apples. Combine with the cinnamon, butter, sugar and water. Cook about 5 minutes. Add the cornstarch and cook until thickened. Pour over dough and cover with rest of dough. Bake at 350° for 30 minutes or until brown. While still hot, pour over powdered sugar icing, if desired.
Crush pineapple, using lid to press it dry. Beat cream cheese until smooth; add pineapple, 1/2 cup nuts and rest of ingredients. Form into a ball. Place remaining pecans on waxed paper. Roll cheese balls in pecans, work pecans all around the ball. (May take a little more pecans.) Wrap in plastic wrap and chill. Serve with crackers.
Melt butter and saute onion until tender. Remove from heat, stir in flour; then milk to make a smooth sauce. Add mustard and heat until warm. Serve warm with beef fondue or roast beef. Delicious cold on ham sandwiches.
In a saucepan, combine all ingredients except sausages and heat; mix well. Add sausages and simmer for 10 minutes. Serve hot with cocktail toothpicks.
Combine walnuts and sugar in a bowl. Butter a 2 1/2-quart Kugelhupf or Bundt pan well and coat it with the walnut and sugar mixture. Sift together dry ingredients (flour, sugar, baking powder, baking soda and salt). Mix egg, buttermilk, butter and vanilla in large bowl. Beat in flour mixture until batter is smooth. Pour into pan and bake in moderate oven (350°) for one hour or until a cake tester comes out clean. The cake may fall slightly.
Saute onion in 1/2 stick margarine. Mix other ingredients well. Put in casserole dish. Sprinkle with cheese. Bake for 20 minutes at 400°. Top with 1 can French fried onions and bake just to crisp onions.
Saute the onion and garlic in the oil in a medium-size saucepan until tender, about 2 minutes. Add the turkey and cook, stirring, until all signs of pink have disappeared and meat starts to brown slightly. Add the tomatoes with their juice, chili powder, flour, cumin, ginger, salt and pepper. Bring to a boil; cover and simmer 30 minutes. Stir in the beans and reheat.
Fry 1/4 pound Heritage butter in a frying pan along with the chicken. Fry until browned. Combine all ingredients, except for chicken. Place in large Ziploc bag. Take the chicken and combine with the rest of the ingredients and shake as if it were Shake 'n Bake. Bake chicken in oven at 350° until juices run clear.
Stir cheese and bacon into dry mix. Prepare dough according to package directions for rich biscuits, substituting bacon drippings for salad oil. Knead as directed for rolled biscuits. Roll out to a 10 x 6-inch rectangle. Cut into six 10-inch strips, 1-inch wide. Cut each into thirds crosswise to make 18 bars. Place 1 inch apart on ungreased baking sheet. Bake at 450° for 10 minutes. Yields 18 bars.