HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the gelatin in cold water; add then to hot consomme soup. Dissolve gelatin in hot soup and set aside.
Place vegetables, onion, garlic, bell pepper, bread crumbs and egg into food processor or blender. Process until ingredients are pasty. Add mixture to ground round. Mix thoroughly; add salt and Tony Chachere's. Form into loaf. Place into pan sprayed with Pam. Bake at 350° to 375° for 1 hour to 1 hour and 15 minutes.
Cook asparagus for 8 minutes. Drain. Combine remaining ingredients and mix well. Place asparagus in shallow bowl and pour marinade over it. Chill at least 8 hours before serving.
Mix sugar and salad dressing in large bowl. Dissolve soda in water. Stir salt into flour and add to sugar mixture, a little at a time, alternating with water mixture. Mix well. Add 1 teaspoon vanilla and egg. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 375° until cake tests done.
Cream the cream cheese and butter. Then add flour. Roll out and cut with 2 1/2-inch round cutter. Roll into cornucopia by bringing two (2) rounded edges together and letting them overlap. Press them gently and shape like a lily. Fill open part with a little jelly or orange marmalade. Bake at 375° for about 10 to 15 minutes. Cool. Drench with 10x sugar. Depending on the size, makes about 4 dozen cookies.
Notice: If making rice that takes at least 30 minutes, start it before the beans. Make sure all ingredients are chopped and all cans are opened before beginning.
Cook broccoli and drain. Blend in remaining ingredients. Cook over low heat, stirring occasionally until warm.
Salad dressing to mix well so it's not dry. Chill. Make sandwiches. Can freeze leftover for a week. Makes good finger sandwiches for parties.
Combine cream cheese and yogurt. Blend until smooth. Stir in remaining ingredients. Chill before using.
In a small bowl, whisk together vinegar and olive, salt and pepper. Set aside. In a medium saucepan, over medium heat, cook bacon until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Discard fat from the saucepan, add barley, salt and 2 cups of water to pan; bring to a boil. Reduce heat and maintain a simmer until barley is tender. Drain and press out excess moisture. Transfer to a serving bowl. Add corn, red onions, bacon, and dressing. Toss thoroughly. Add tomatoes and avocados and toss gently. (Let salad stand at room temperature before serving if it has been refrigerated.)
Mix together first three ingredients and pat in bottom of a rectangular Pyrex dish. Bake at 350° for 15 minutes. Let cool, then mix together cream cheese, Cool Whip and powdered sugar. Place the mixture over cooled crust. Top with blueberry pie filling (one can).
Preheat oven to 370°. Prepare crust by melting the butter, then adding the crushed graham crackers. Mix well. Line a 9-inch pie pan with this mixture and bake for 5 minutes. Set aside to cool, but leave oven on.
Melt margarine in rectangle baking dish. Combine flour and milk. Stir until dough leaves sides of bowl. Knead several times on floured board. Roll into 3 inch wide rectangle. Cut in half lengthwise. Cut crosswise into strips. Place over melted margarine in baking dish. Sprinkle with poppy seed. Bake at 425° for 15 minutes or until brown.
Cook until thick. Turn out on flat surface. Mix in colors and knead until smooth. Cut with cookie cutters.
Use reserved fruit juice and enough water to make 2 cups of liquid. Heat until boiling. Add gelatin; dissolve and let stand for a few minutes. Add the tray of ice cubes and stir until gelatin mixture is cold. Remove the unmelted ice cubes and add drained blueberries and pineapple. Refrigerate until congealed. Cream together the sugar, cream cheese and vanilla. Fold in 1/2 pint of sour cream and spread over congealed salad. Sprinkle with nuts and refrigerate until ready to serve.
Grease generously a Bundt pan or 10-inch tube pan with soft butter or margarine. Press whole almonds and candied cherries against buttered sides and bottom making a pretty pattern. Dust lightly with flour. Set aside. In large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavoring. Beat until smooth, about 4 minutes, with an electric mixer on medium speed or about 450 strokes by hand. Pour batter into decorated pan. Bake in preheated 350° oven 45 to 55 minutes or until cake springs back when pressed lightly. Let cool in pan 10 minutes; invert on rack and cool thoroughly. Makes 10 to 12 servings.
Cream butter and shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add cream cheese and beat until light and fluffy. Add flour and eggs alternately, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 75 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pan. Remove from pan to wire rack. Serve with Berried Treasure.
Combine to just a heat the milk, sugar and eggs. Add Pet milk, Eagle Brand and 2 teaspoons of vanilla. Makes 1 1/2 gallons. Place in ice cream freezer and turn!
Bake in a 1 1/2-quart dish at 350° for 30 minutes.
Saute the leeks and onion in the butter until they are soft and golden, but not brown. Slice the potatoes thinly and arrange a third of the slices in a buttered baking dish. Spread half of the sauteed vegetables over them. Put in another third of the potatoes, then the rest of the vegetables and bay leaf and finish with the rest of the potatoes. (Sprinkle a little pepper between layers, but no salt). Fill the dish just to the level of the top layer of potatoes with chicken stock or consomme; dot generously with butter and bake in a very slow oven for 1 1/4 to 1 1/2 hours, or until the potatoes are done, the liquid is absorbed and the top is delicately browned. Serves 4.
Heat oven to 350°. Beat egg slightly. Stir in sour cream and vanilla. Mix together sugar and 1 tablespoon flour. Add to sour cream mixture and mix well. Quarter pears and arrange in shallow baking dish. Top with the sour cream mixture. Bake 15 minutes. While pudding bakes, combine brown sugar, 1/3 cup flour and nutmeg in another small bowl. Cut in butter until mixture resembles cornmeal. Sprinkle over pudding and then bake another 15 minutes. Makes 6 servings.
With sharp knife, cut cucumbers into paper-thin slices. In large bowl, mix slices with 2 teaspoons salt. Let stand at room temperature 1 hour. Drain liquid from cucumbers. Stir in vinegar, sugar, chopped dill, pepper and 1 teaspoon salt until thoroughly mixed. Cover with plastic wrap and refrigerate salad at least 3 hours before serving.
Mix together the cake mix, egg and butter. Pat onto cookie sheet and top with chocolate chips. Mix powdered sugar, 2 eggs and cream cheese; mix well and pour over top. Bake at 325° until light brown.
Mix as directed on box. Add oranges and beat thoroughly. Bake 20 to 25 minutes at 350°.
Mix all together, except chopped pecans. Form into balls. Cut in half. Makes two balls. Roll in pecans.
Mix all ingredients, roll into a log and roll in crushed pecans. Chill and serve.
Mix flour, 1 cup at a time, into egg yolks. Mix good. May require more flour. Knead. Roll out thin. Let dry. Cut in noodle size strips or use a noodle cutter. Let thoroughly dry. Store in bags or airtight container.
Cook rice, water and salt until done. Blanch and drain. Cook rice mixture and milk for 5 minutes, stirring constantly. Add well beaten eggs, slowly, and continue cooking for a few minutes. Add cornstarch, sugar and almond extract. Place in a large casserole. Cover with meringue of about 3 egg whites plus 6 tablespoons sugar. Place in a 350° oven, until browned. Serve warm.
Mix ingredients together, then add 1 stick (1/2 cup) melted butter to mixture. Pour into large baking dish and cover with cornflakes. Bake at 350° for 45 minutes.
Mix sour cream and brown sugar in a bowl. Divide melon and berries among dessert dishes. Top with sour cream mixture and sprinkle with nutmeg.
Combine first 4 ingredients and let marinate in refrigerator all day or overnight. Just before serving, add lettuce and corn chips; toss well. This salad is always a hit at barbecues!
Put in 9 x 13-inch pan. Refrigerate until set and cut into squares. Eat with your fingers.
Wash and drain fish. Combine yogurt, oil, lemon juice and seasoning in a shallow dish. Sprinkle bread crumbs on wax paper. Dip fish in yogurt mixture and then press in crumbs. Coat both sides. Place fish on slightly greased cookie sheet. Bake at 475 in oven for 10 minutes or until done.
Dissolve cubes in boiling water. Blend all ingredients in blender. Serve with carrot sticks, celery sticks, bell pepper strips, cauliflower and cucumbers.
Mix and form into ball. Refrigerate 8 hours. Serve with wheat crackers.
Melt 1 cup shortening in saucepan. Add 1/2 cup molasses, 1 cup sugar and 1 cup buttermilk. Warm over medium heat, then remove to cool. Add 1 egg and 1 teaspoon vanilla.
Layer bread, cheese and seafood in buttered casserole dish. Pour melted butter over layers. Combine eggs, milk, dry mustard and salt; pour over layers. Cover and refrigerate at least 4 hours or overnight. Bake, uncovered, for 1 hour at 350°.
Combine all ingredients. Pour into 2 prepared graham cracker pie crusts. Chill at least 1 to 2 hours before serving. Makes 2 pies.
Put all ingredients, except ham and cheese, in blender and mix together. Pour into a 9-inch pie plate. Add cheese and ham on top. Bake at 350° for 45 minutes.
Melt butter in 9 x 13-inch pan. Add remaining ingredients in layers in order of appearance in the recipe. Bake at 350 for 20 minutes. Allow to cool for 1 hour. Cut into squares and serve!
Thoroughly blend the first 2 ingredients and 1/4 cup sugar. Press firmly in bottom of pie pan and 2 1/2-inches up sides. Bake until fluffy.
Preheat oven to 350°. Grease pans with shortening. Flour the sides and bottom lightly. Mix 1/2 cup warm water with cream cheese. Add cake mix, 1/2 cup sugar, oil, eggs and 3 tablespoons butter. Beat at medium speed for 3 to 4 minutes. Pour into cake pans. Bake 35 to 45 minutes. Remove from oven and cool on wire rack.
Beat together eggs, 1 cup butter and powdered sugar for 15 minutes, no less. Mix graham crackers and melted butter. Spread in a 9 x	13-inch pan. Pour egg mixture over crust. Slice bananas; sprinkle	with lemon juice to maintain color. Put banana slices on top of egg mixture. Put drained pineapple over bananas. Cover with whipped cream. Garnish with nuts and cherries.
Heat oven to 250°. Put butter in a large, shallow roasting pan and place in oven until melted. Remove from oven and stir in sugar, vanilla and cinnamon. Add popcorn and noodles and stir until coated. Bake 1 hour, stirring every 20 minutes. Remove from oven and stir in almonds and raisins. When cool, store in airtight container. Yields 11 cups.
Mix all ingredients, pour over flank steak in a shallow pan. Turn meat once or twice. Marinate for 24 hours. Barbecue or broil meat, then slice meat thin to serve.
Cover head of cabbage with boiling water and let stand 5 minutes. Peel off 12 nice leaves. Combine beef, salt, pepper, rice, onion, egg and poultry seasoning. Place equal portions in center of each leaf. Fold sides of leaf over meat and roll up. Place in small casserole. Combine water, lemon juice and tomato sauce and pour over rolls. Cover. Bake at 350° for 1 hour.
Preheat oven to 325°. In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly. In a large bowl combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 - 55 minutes, or until set and golden. May be served warm or chilled.
Separate eggs. Beat whites until stiff but not dry. Beat egg yolks thoroughly and with beater running, add 2 tablespoons white Karo syrup. Continue beating and add the condensed milk, evaporated milk, sugar and vanilla flavoring and wash out both cans with homogenized milk. Have on hand 1 quart milk. Fold milk mixture into beaten egg whites. Pour into freezer can. Add fruit as desired and enough milk to fill freezer 3/4 plus full. Freeze. Remove dasher and allow to ripen.
Heat oven to 325°. Mix all ingredients. Pour into ungreased square baking pan. Bake for 25 to 30 minutes or until eggs are set.
Preheat oven to 350°. Sift together first six ingredients. Combine pumpkin, sugar, milk and eggs in a bowl. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in well-greased 9 x 5 x 3-inch loaf pan for 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pan.
Mix all ingredients. Bake in a 300° oven until top is golden brown. Don't overbake or it will be tough.
Brown ground beef, onion and bell pepper. Drain off grease. Add both cans of tomato sauce and an equal amount of water. Pour juice from the whole tomatoes into soup pan. Chop tomatoes; add to soup pan. Add kidney beans and bring to boil. Add cabbage and cook until cabbage is tender, about 45 to 60 minutes.
Melt butter and chocolate chips over low heat. Cool slightly. Add nut meats and marshmallows. Spread coconut on wax paper. Pour mixture onto coconut and roll into long roll. Place in refrigerator for 24 hours. Cut into slices.
In a large mixing bowl, beat egg yolks and blend in milk and water. Combine sugar, flour and cocoa; add to yolk mixture. Transfer to a large saucepan and cook over medium heat, stirring constantly. When mixture has thickened, cool slightly and pour into chilled pie shells. Makes 2 large or 6 small pies.
Cook pasta in boiling salt water 8 to 10 minutes or until tender. Combine 1/2 cup cheese and flour, set aside. In a large saucepan cook onion and garlic in butter or margarine until tender but not brown. Stir in tomatoes, parsley, oregano, basil and 1/4 teaspoon salt. Bring to boiling. Add broccoli. Simmer, covered. Transfer to an 8 x 8 x 2-inch baking dish. Bake, covered, in a 375° oven for 15 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes more. Makes 6 to 8 servings.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Blend in flour and spices. Alternately with juice. Mix until smooth. Coat fruit and nuts in 1/2 c. extra flour and add to other mixture. Grease tube pan. Line bottom with wax paper. Bake 300° about 2 hours.
Using a small knife, rub crushed garlic thoroughly into both sides of each pork chop. Lightly sprinkle chops with salt and pepper.
In mixing bow, mix apples, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1 Tbsp. sugar. In skillet, melt 1/2 stick butter and 1/2 c. sugar on medium to high heat; stir until syrupy. Spread apples evenly over bottom of pan. Remove from heat. With electric mixer, cream together 1 1/2 c. sugar and 1 stick butter. Add 1 tsp. cinnamon, 1/2 tsp. nutmeg, baking powder, baking soda, salt and flour. Beat well. Add eggs, vanilla and sour cream. Beat until smooth. Pour over apples. Preheat oven to 350° and bake for 45 minutes. Let cool for 15 minutes.
Using a wide-mouthed gallon jar, layer: layer of cucumbers, grape leaf, dill branch and garlic clove. Repeat until jar is full. Make a liquid of water, vinegar and salt. Bring to a boil and cool slightly. Pour over pickles and refrigerate at least 2 days. Can be kept all year. Triple the juice recipe to make 2 gallons of pickles.
Sift together flour, baking powder and salt. Cream together the shortening and sugar. Add extract to flour mixture along with milk and blend well. Fold in egg whites. Pour into three greased 9-inch pans. Bake at 350° for 30 minutes.
Mix the strawberries, rhubarb, sugar, rind and flour together in a bowl. Set aside.
Bake cake according to directions on box. Cool. Punch holes in cake with fork. Pour milk over the cake. Spread caramel topping over the cake. Top cake with Cool Whip and Heath candy bar pieces.
Heat syrup, sugar and peanut butter until sugar is well dissolved. Add Rice Krispies. Lightly pat in a greased 11 x 14 pan. DO NOT PRESS!
Mix pineapple (undrained) with the dry pudding mix. Stir well. Add whipped topping, marshmallows and nuts. Stir by hand. Pour into dish or mold; chill. May be served on lettuce as a salad or dessert. Also can be frozen. Serves 6 to 9 persons.
Cook zucchini in boiling, slightly salted water. Drain. Saute carrots and onion in 4 tablespoons margarine. Stir in 1 1/2 cups croutons, soup, sour cream and cheese. Gently add zucchini to mixture. Place in 1 1/2-quart greased casserole. Melt remaining butter. Add rest of croutons. Toss and sprinkle over casserole. Bake at 350° for 30 to 40 minutes.
In a shallow baking pan, combine 1 tablespoon of soy sauce, garlic and ginger. Add the pork and marinate for 30 minutes.
Thaw roast. Place in roasting dish. Peel potatoes, halve and place around roast. Place carrots around roast. Add a few onion slices.
Lightly mix ingredients and form a loaf. Place in shallow pan in moderate oven (350°).
Into cake mix, add oranges with juice, eggs and vegetable oil, beat about 3 minutes until the batter is fluffy.
Remove skin from ham. With fat side up, pierce with a long thin knife, a row of slits about 1 inch apart and as deep as possible without going through bottom. On second row stagger the slits from the first row and continue piercing rows as far back as possible.
Place the first 6 ingredients in a large mixing bowl and mix well. Add remaining ingredients. Mix well until smooth. Put batter in 3 bread pans (greased and floured). Bake in a 350° oven for 1 hour or until done in center. Cool on rack. Keep bread 1 day before serving, refrigerated or may be frozen.
Dissolve jello. Add lemon juice and salt; set aside. Dilute cream cheese, milk and other ingredients. Pour into mold. Chill.
Chop green tomatoes, cabbage, cucumbers, green bell peppers, onions and hot peppers. (May be very fine if you like.) Mix together with salt and cover with ice. Let stand for 2 hours. Drain.
Thoroughly cream shortening, sugar and vanilla. Add eggs, beat thoroughly. Add peanut butter and mix well. Add dry ingredients to creamed mixture and mix well. Add peanuts, if desired. Drop onto greased pan. Press lightly with potato masher. Bake at 300° for 6 to 8 minutes. Yield: 280 cookies.
Let cheese and butter sit at room temperature until soft. Blend together with mixer. Add other ingredients, one at a time, mixing each thoroughly. Eventually you may have to mix by hand as it gets too stiff for the beater. Spread into 9 x 13-inch buttered pan. Keep in refrigerator.
Measure 1 1/2 cups of the sifted flour into large bowl of mixer. Add yeast and blend at #3 speed 1/2 minute. Combine milk, 1/2 cup water, oil, sugar and salt in a small saucepan. Heat on low heat until mixture is just warm. Add to dry ingredients in the mixer bowl and beat at #3 speed until smooth. Add eggs and beat at #4 speed until mixture is blended. Turn to #1 speed and gradually add 1 cup flour. Beat until smooth and well-blended. Scrape beaters.
Saute onions in butter. In large kettle, fill with water to boil for cabbage. Beat egg and add in enough milk to make 1/2 cup. Put cabbage in boiling water and separate the leaves. Place meat mixture in large bowl; add egg and milk mixture, rice and all the seasonings. Mix well with hands. Add sauteed onions and blend well. Cut thick core off cabbage leaves. Lay aside. Add the meat mixture in each cabbage leave, one at a time. Roll the leaf up. Place Gulumpkies in oblong baking pan. Pour tomato juice over the stuffed cabbage. Bake at 350° for 1 1/2 hours. Serve with sour cream and chives on top.
Remove unpopped kernels from popped corn. In a 17 x 12 x 2-inch baking pan, combine the popcorn, peanuts and sunflower nuts, if desired; set aside.
Cut butter and sugar well. Add eggs, one at a time; add flour. Stir in milk and extract. Pour in pie shell. Bake at 350° for 40 to 50 minutes. Refrigerate.
Drain liquid from beans. Pour beans into nonstick fry skillet. Crumble bacon over beans and oil. Cook, uncovered, until all moisture is gone and beans are lightly brown. Serve hot.
Sprinkle chicken breasts with salt; set aside. Cook onion and garlic in oil in 10-inch skillet for 2 minutes. Add chicken broth and salsa. Bring to a boil. Stir in rice. Arrange chicken breasts over rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand covered until all liquid is absorbed. Garnish with avocado, tomato and cheese. Serves 6.
Preheat oven to 350°. Heat water to lukewarm and add yeast, sugar and salt. Begin adding flour and mixing until dough gets heavy. Turn dough over onto a floured work area and knead dough until it is very stiff. Roll dough into a ball and place it in an oiled bowl. Cover and place in an undrafty spot to rise. When it has risen, punch down. Sprinkle with flour and knead again. Place dough in a well-greased loaf pan. Bake until golden brown. When removed from oven, butter top and remove from pan. Butter sides and bottom, also.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. In a saucepan, melt butter and chocolate, stirring, over low heat. Combine flour, sugar, cocoa, baking soda and salt in large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute. Increase speed to high and beat until soft and fluffy, about 2 minutes. Divide batter between cake pans. Bake until cakes spring back when gently pressed, 25 to 30 minutes. Cool in pans 5 minutes. Invert onto wire rack.
Combine all ingredients well. Pour into a greased casserole dish and bake for 40 minutes at 350°. Yield: 4 servings.
Cut cauliflower and broccoli in small pieces; cook. Drain 1 can of mushrooms; reserve liquid from 2nd can. Layer veggies and 1/2 can of French fried onions in 9 x 13-inch pan.
Preheat oven to 375 degrees. Wash potatoes well. Cut two small slits in each potato, then cook all at once in microwave on High for 7 minutes. Bake potatoes in preheated oven for 30 minutes. Remove from oven and let stand for 15 minutes. Cut potatoes in half and scoop out insides, leaving a thin shell. In a mixing bowl, combine potato insides, cream cheese, butter, salt and pepper, milk and chives. Mash until smooth. Spoon mixture into potato shells. Return potatoes to oven and bake, uncovered, until golden brown, about 15 to 20 minutes. Top with cheddar cheese.
Combine ingredients into a 13 x 9-inch dish and refrigerate until ready to serve.
Drain oranges and mix with remaining ingredients. Save a few oranges and garnish the top. Salad is ready to serve.
Cut each tomato in half; scoop out tomato pulp, reserving for other uses. Combine cottage cheese and next 3 ingredients. Spoon into each tomato. Sprinkle with green onions.
*Can use 2 cubes of chicken base or 2 tsp. instant broth instead of soup.
Mix all ingredients well and pour in tube pan. Grease pan well. Bake 2 hours at 275°. Put cake in before turning oven on.
Sift first 5 ingredients together. Thoroughly mix eggs, oil, sugar and zucchini together. Stir in flour mixture. Add flavoring, raisins and nuts. Pour batter into greased tube pan and bake at 350° for 1 hour or until done.
Melt chocolate and butter in top of double boiler. Add sugar. Beat the eggs and add to mixture. Add vanilla and nuts. Pour into greased pie pan and cook at 300° for 25 minutes. Serve warm with vanilla ice cream.
Pour melted margarine onto an 11 x 17-inch baking sheet. Roll each roll to about 6-inches in margarine until completely coated. Place cheese in separate bowl and roll buttered breadsticks in cheese. Place breadsticks on baking sheet in 2 vertical rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350° for 20 minutes or until golden brown. Yield: 24 breadsticks.
Boil sugar, oleo, milk and cocoa for 1 minute. Stir in peanut butter and oats. Drop by teaspoon on waxed paper. Let set.