HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread cubes on a tray and season with salt and pepper. Melt butter in saucepan; add onion and celery. Simmer for 1/2 hour, until cooked soft. Pour over cubes and work in. Beat egg with 1/4 cup milk and work into cubes. Form into balls and use extra milk until mixture will pack. (The Filling Balls should be slightly larger than a golf ball.) Pack Filling Balls in doubled foil packages and seal tightly. Bake at 350° for 45 minutes. About halfway through cooking, turn packages over for even baking.
Set oven at 325°. Grease and flour 2 small loaf pans. Beat eggs until light and foamy. Gradually beat in oil and sugar; fold in zucchini. Add vanilla and mix lightly. In separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nuts and raisins. Add to zucchini mixture and mix well. Pour into 2 loaf pans and bake 1 hour at 325°. Makes 2 small loaves.
In an 8x8 baking dish, layer apples on bottom. Combine flour, oats, brown sugar, cinnamon and nutmeg. Sprinkle evenly over the apples. Preheat oven to 350°. Pour Melted butter over top.
In medium skillet, melt butter; add carrots. Sprinkle with salt and basil. Cover; simmer 10 to 12 minutes, just until carrots are tender. Makes 6 servings.
Place in 1 large or 3 small greased loaf pans. Bake at 350° for 1 hour.
Combine pepper, lemon juice and onion powder in blender. Run at medium speed for 2 minutes or until pureed. Sprinkle fish with salt and pepper. Pour sauce over fish and bake at 400° for 10 minutes or until fish flakes. Serves 2.
Drain fruit. Mix together milk, sugar and flour. Pour in 9 x 13-inch pan first the butter (melted) then milk, flour and sugar mixture and fruit last. Bake at 350° for 30 to 40 minutes until brown on top.
Beat egg; add milk. Pour into Bisquick. Add 1 1/2 cups cheese. Mix well and spread in a bread pan. Cover with remaining cheese. Bake at 400° for 20 to 25 minutes.
Combine milk and pudding mix, stir until thick. Spread on top of cheese layer. Cover with remaining Cool whip and sprinkle with remaining pecans. Refrigerate.
Mix in a pot, the brown sugar, butter and flour. Cook on slow heat until the mixture gets slightly brown. Add the milk and continue cooking until it thickens. Add the vanilla. Let cool and put in a pie crust.
In a large kettle or Dutch oven, saute the onions and green pepper in margarine. Add the chuck and cook until chuck loses red color. Add tomatoes, water, tomato sauce, sugar, salt and pepper. Spoon this over the uncooked noodles. Cover with cheese. Cover with foil and bake in a 9 x 13-inch pan for 1 hour.
Combine powdered sugar, butter, milk, pecans and coconut. Roll into small balls and chill. Melt chocolate and paraffin in double boiler. Dip balls into mixture. Yields about 100 servings.
In paper bag add crackers, oil, dressing and dill weed, then shake to absorb the oil. Store in a tight container.
Freeze Reese's peanut butter miniatures for several hours before using. Preheat oven to 350°. Slice the cookie dough. Roll into nine 1-inch slices and then quarter each slice for 36 pieces in all. Spray 3 mini muffin pans with Pam. Drop one piece into each muffin cup. Do not pat or mold dough. Bake 10 to 12 minutes.
Soak raisins in water for 5 minutes; do not drain. In a large mixing bowl, beat eggs. Stir in pumpkin, sugar, cloves, cinnamon and salt; add oil, mixing well. Sift together flour, baking powder and baking soda; add to pumpkin mixture with 1/2 of the raisin water. Mix well. Add remaining raisin mixture; stir to mix. Fill greased muffin tins 2/3 full. Bake at 400° until top springs back when pressed (about 25 minutes). Makes 12 large muffins.
Combine milk and ice cream in blender. Add bananas. Cover; process on low, adding 1 ice cube at a time. Process on high for 60 seconds, or until mixture is thickened and ice is completely processed. Pour and serve.
Place hash browns in large bowl. In a medium saucepan, add the soup and milk with half a can of water. Stir to blend. Add the cheese and heat until melted. Add the green onions, mushrooms and sour cream. Mix well. Add slightly beaten eggs to potatoes and mix well. Pour into sprayed 9 x 13-inch glass pan. Cover and bake for 25 minutes in 350° oven. Remove cover and bake 25 more minutes. Save some of the cheese to place on top of the casserole.
Melt margarine. Dampen toast with hot water, beat egg, add this and butter, salt, pepper and sage to the bread. Mix well and add onions. Stuff bird and grease outside of bird. Bake at 350° for 45 to 50 minutes, or until done.
In saucepan, mix sugar, flour and salt. Add 1 cup milk and mix until smooth. Bring to boil over medium heat. Stir briskly. Boil 2 minutes until smoothly thickened. Remove from heat.
Put pie filling, sugar and water on stove and boil 5 minutes. Dissolve Jell-O in hot mixture. Add other ingredients and chill overnight.
Dilute laundry starch in cupful of cold water. Add remaining water. Slowly stir to avoid lumps. Stir in soap flakes and talcum (as a binder). Add color with tempura paint. Makes 5 pints. Works as fingerpaint; over wax crayon; on glass.
Pack hot peppers in jars with the ends of peppers cleaned and the ends sliced so syrup will go in peppers. Bring syrup mixture to rolling boil. Pour over peppers slowly. Put on lids tight to seal.
Put peaches in the bottom of pan. Sprinkle vanilla and cinnamon on peaches. Put flour, sugar, baking powder, 2 tablespoons margarine and 1 egg, beaten, over the peaches. Bake in an 8 x 8-inch pan at 350° for 45 to 60 minutes.
Grind peppers and onions. Cover with boiling water and let stand for 5 minutes, then drain.
Heat syrup in opened can. Toast marshmallows until golden brown. Dip marshmallows in chocolate and roll in coconut.
Mix flour, salt, oil and eggs. Add slowly water, milk and vanilla extract. If the mix is too thick, add milk. Mix should be liquid not thick like pancake mix. Cook one crepe at a time, on both sides in a greased pan. Serve crepe with jelly, powdered sugar, brown sugar or cheese and ham. Roll it.
Drain pineapple. Beat egg, sugar and flour together; add mixture with pineapple juice. Cook over medium heat until mixture thickens. Set aside to cool. Mix pineapple with chopped banana, cheese and apple. Mix with dressing mixture.
Put 1/3 cup of sugar in the yeast, then add to the warm milk and set aside for about 5 minutes. Mix the rest of the dry ingredients together, then add shortening and egg; mix well. Add the milk mixture a little at a time until the dough pulls away from the bowl. Put a little melted butter on top of the dough.
Sift flour and soda together. Add oil and sweetener and mix until light. Beat eggs and add, then add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350° for 25 minutes.
Cook milk and syrup until soft ball stage. Stir all the time. Put 3 pecans on sprayed pan arranged all over pan. Drop mixture by teaspoon on nuts. Chill. Dip in melted chocolate bark. Put on waxed paper. Cool.
Brown ground beef in skillet and drain. Place all ingredients in crock-pot. Stir thoroughly. Cover and cook on low for 6-8 hours or on high for 4 hours.
Cream the Crisco and margarine together. Add sugar and mix well, then add eggs one at a time. Add flour and Sun-Drop alternately then add flavorings. Bake at 325° for 1 hour and 15 minutes.
Combine bread crumbs, cheese, garlic powder and parsley. Wash chicken and leave wet. Dip and coat both sides of chicken in bread crumb mixture. Place in a shallow pan or casserole. Pour melted margarine and lemon juice (mixed together) over chicken. Bake, covered, for about 1 1/2 hours at 350°. Serves 4 to 6.
Cook carrots until half done. Boil soup, vinegar, oil, sugar and mustard. Add carrots, onion and pepper; set overnight in refrigerator.
Beat egg whites until light and foamy. Combine sugar and baking powder. Add slowly to egg whites. Continue beating until whites are stiff. Fold in crackers and pecans. Bake in greased pie pan (grease rim) at 350° for 30 minutes. Let cool. Top with Cool Whip as served.
Beat butter and sugar until light and fluffy. Add egg and vanilla and beat again until smooth. Sift flour and salt and add a portion at a time, beating to blend.
Use 1 1/2-quart saucepan. Combine cornstarch and salt in the pan. Mix carrot liquid and pineapple syrup and add gradually to cornstarch mixture, stirring constantly. Bring to boil, stirring constantly. Cook about 3 minutes or until the liquid is thick and clear. Stir in butter or margarine. Add carrots and pineapple. Heat thoroughly. Serves 4 to 5 people. Take 15 minutes.
Mix all ingredients and bake in a 9 x 13-inch pan at 350° for 40 minutes. Cut into 4 x 5-inch pieces.
Top with 2 handfuls of grated cheese. Bake at 350° for 45 minutes.
Combine sugar, pumpkin, oil and eggs; beat 1 minute at medium speed. Combine next 5 ingredients; add to pumpkin mixture. Beat 1 minute at medium speed. Stir in coconut and pecans. Pour batter into three greased and floured 8-inch round pans. Bake at 350° for 25 to 30 minutes or until done. Cool 10 minutes. Remove from pans and cool completely. Spread frosting between layers and on top.
In a 1 1/2-quart glass casserole, combine stuffing mix, oats, spinach and broth. Toss with butter and salt. Press gently into 9-inch glass pie plate. Cook on High in microwave for 2 minutes to set crust. Mix chicken, sour cream, mushroom soup, 1/4 teaspoon salt and Accent and pour into center of pie shell. Cook in microwave on High for 10 minutes, giving pie plate a quarter turn twice. Let rest for 10 minutes before cutting into wedges for serving. Makes 6 servings.
Beat margarine and sugar; beat in egg. Add flour and baking powder. Mix this well and press into an ungreased baking dish (up all sides and along the bottom).
Drain and wash beans. Chill beans, lettuce, onion, cheese and tomatoes. Just before serving, add crushed Doritos and dressing.
Warm milk. Add all ingredients, except flour (only use 3 cups now). Stir. Add milk; beat until smooth. Add 2 1/2 cups more flour; mix. Pour out on floured surface and knead. Add more flour, to get slightly slick ball. Knead about 4 to 5 minutes. Put into greased bowl; let raise about 1 1/2 hours. Separate into 3 pieces; roll each until rectangular. Roll up and put on greased cookie sheet. Slit 1/4-inch deep across loaf. Let raise 1 hour, or until double in size. Bake for 20 minutes at 350°.
Mix the meats, onion, bread crumbs, egg, sage, salt and pepper in a bowl. Roll into meatballs, fry and brown. Pour soups and milk over meatballs in a casserole dish and bake for 1 hour at 350°. Great served over mashed potatoes or noodles.
Knead ingredients together and mold into ball. Put the 4 slices of pastrami across top in strips.
Mix all ingredients. Pour into unbaked pie shell. Bake at 375° for 30 minutes or until done.
Prepare cake mix as directed on package, baking in 13 x 9-inch sheet cake pan at 350° for 30 to 35 minutes. (Spray pan with Pam before baking.) Cool in pan 15 minutes. Then poke cake with fork at 1/2-inch intervals. Dissolve gelatin in boiling water; add cold water, and spoon over cake in pan. Chill 3 to 4 hours. (Best when sets overnight.) Top with Cool Whip when serving.
Cut eggs in half lengthwise. Scoop out yolks into a small mixing bowl and mash with a fork; add remaining ingredients and mix well. Spoon yolk mixture into egg white halves. Chill until ready to serve.
Combine rice, hamburger and egg. Shape into meatballs. Brown on all sides in a well-greased skillet; drain. Mix seasoning packet with hot water and pour over meatballs. Cover and simmer 30 minutes.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly, then boil without stirring 5 minutes. Remove from heat and stir in baking soda and vanilla. Gradually pour over popcorn and mix well. Put in shallow baking dish or roaster; bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven and break apart.
Stir dry ingredients together. Add milk and stir lightly. Add butter and fold in eggs. Bake on hot, ungreased griddle.
Heat pumpkin (very important). Combine sugar, flour, salt and spices. Add to hot pumpkin. Add remaining ingredients. Beat well. Bake at 425° for 40 minutes or until set. May cover edges of unbaked pie shell with foil to keep from getting too brown. Makes 1 big and 1 small pie.
Mix pudding and milk well; fold in yogurt (or sour cream substitute) and whipped topping, which has been whipped as directed. Layer in 13 x 15-inch pan with vanilla wafers, sliced bananas and pudding mixture. Sprinkle wafer crumbs on top for garnish, if desired. Can be enjoyed by dieters and diabetics.
Combine all ingredients. Cook rolling 20 minutes. Simmer remaining time to 2 hours or until tender.
Fry tortillas in hot oil until crispy. Set aside. Brown the meat and onions together in a skillet. Add the corn and simmer for 5 minutes. Set aside. Boil the water & add the seasoning mix, tomato sauce and 2 tbsp. mexican hot sauce. Stir while simmering for 15 minutes. Put 1/4 cup of the sauce in the bottom of a 2 quart casserole dish. Break the tortillas and arrange in a layer to cover bottom of dish. Layer on the meat, then chili beans, then sauce, then tortillas to fill the dish, ending with meat on top. Pour in the remaining sauce. Cover with cheese and sprinkle with olives over top if desired. Bake at 350 for 30 minutes.
Mix all ingredients in order given. Bake in 9 x 13-inch pan for 45 minutes at 350°.
Melt margarine in dish. Mix flour, milk and sugar. Pour mixture over margarine. Do not stir. Pour fruit over batter. Do not stir. Bake at 350° for 1 hour.
Mix together with spoon all ingredients. Roll into 2 balls. Roll in crushed pecans.
Crush wafers and add butter. Mix well. Press into 9-inch pie plate. Cover the soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce. Return to freezer for at least 10 hours before serving. Slice Mud Pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered toasted almonds.
Melt oleo in saucepan. Add brown sugar. Boil slowly 2 minutes, stirring constantly. Add milk. Bring to a boil. Remove from heat. Cool. Add confectioners sugar. Beat until smooth.
Combine all ingredients and roll in the shape of a finger. Bake at 350° until golden in color. While still warm, roll in granulated sugar. Makes 3 to 4 dozen.
Mix pineapple, flour and sugar; stir in cheese. Pour into greased casserole dish. Mix crumbs with melted margarine and spread over top. Bake in 350° oven for 30 minutes.
Boil 4 to 6 chicken breasts in water, 1-inch above meat with margarine, onion, celery, salt and pepper. Cook until tender. Add more water, if needed, to keep 4 cups broth. Skin and debone chicken. Dice meat. Set aside. Mix together chicken soup with broth. Add diced meat and mix with stuffing. Put in greased baking dish. Bake at 350° for 20 minutes, uncovered.
Butter an 8 or 9-inch square pan and set aside. In heavy 4-quart saucepan combine sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly until mixture comes to a rolling boil (a rolling boil cannot be stirred down). Boil without stirring to 234° (soft-ball stage) or until syrup when dropped into very cold water forms a soft ball which flattens when removed from water. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°. Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan to cool. ENJOY!
Brown beef, onion and peppers. Mix soups, sauce, spices, celery and milk in with beef and vegetables. Layer in casserole (rectangular) dish: tortillas, mix, cheese and repeat. Bake approximately 45 minutes to 1 hour at 350°.
Cream sugar and margarine. Add eggs, one at a time. Add flour and milk alternately. Add flavoring and beat well. Bake at 325° in a large tube pan for 1 hour and 10 minutes.
Mix coconut, nuts and milk together. Roll into balls and freeze. Dip balls into melted chocolate. Spoon onto waxed paper. Let cool.
Let cheeses and oleo come to room temperature. Mix together and set aside. Cook shells only until firm and drain. Stuff shells with cheese mixture and place in large baking dish. Pour spaghetti sauce over shells. Cover. Bake at 350° for 45 minutes.
Heat apple juice, cloves and cinnamon over medium heat until juice is piping hot; do not boil. Serve at once.
Melt chocolate chips. Beat egg yolks and add to chocolate mixture. Stir in sugar. Let cool. Beat egg whites. Fold into chocolate mixture and then fold in Cool Whip.
Cook Brussels sprouts in large amount of boiling salted water until almost tender, about 7 minutes. Drain and rinse under cold water; drain again. (Can be prepared several hours ahead to this point.) Melt butter in large saucepan over medium heat. Stir in grapes and Brussels sprouts and heat through. Turn sprouts into bowl and serve. Serves 8.
In a bowl, mix peas, crab meat and bacon. Mix onion powder and mayonnaise. Fold into crab mixture. Cover and refrigerate until served. Yield: 4 to 6 servings.
In a large bowl combine peas, beans, corn, onion, celery and pimientos. In saucepan, combine remaining ingredients. Heat. Stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight.
Peel potatoes and cut into thin slices (but not all the way through). Put potatoes in dish and spread open. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake for 10 to 15 more minutes or until golden brown.
Combine 1 1/2 envelopes of salad dressing mix, butter and 2 teaspoons hot pepper sauce. Measure 1/4 cup of the mixture and reserve. Place chicken wings in a shallow baking dish. Pour remaining dressing mixture over chicken and toss to coat well. Let stand 15 minutes.
Chop bacon coarsely. Saute in a large kettle until almost crisp. Add onion. Cook about 5 minutes. Add potatoes, salt, pepper and 1 cup water. Cook, uncovered, 15 minutes or until potatoes are fork-tender. Drain clams, reserving liquid. Add clams, 1/2 cup clam liquid, half and half and margarine to kettle. Mix well. Heat 3 minutes. Do not boil. Serves 4.
Spray a 3-quart saucepan. Add onion and bacon. Stir over medium heat until onion is tender, not brown. Stir in water and potatoes; bring to boiling. Reduce heat, cover and simmer 10 to 15 minutes until potatoes are tender. Slightly mash some of the potatoes. Stir in evaporated milk, butter seasoning, salt and pepper. Cook and stir over medium heat until heated through. Do not boil. Yields 6 servings, each containing 181 calories, 2 grams fat and 391 milligrams sodium.
In food processor, process nuts and garlic until finely chopped. Add remaining ingredients in order listed; whirl until basil and parsley are very finely chopped, scraping down sides of bowl as needed. Transfer to a small bowl or jar with tight fitting lid. Place plastic wrap directly on surface of pesto. Refrigerate up to 2 days. Makes 1 1/2 cups. Toss with 1 pound cooked, drained pasta or serve over baked potatoes or tender-crisp cooked vegetables.
Preheat oven to 375°. Place chicken in shallow baking pan. In a small saucepan, melt margarine. Stir in mustard, lemon juice, tarragon and salt. Pour over chicken. Bake chicken for 45 minutes, or until cooked through.
Mix well. Wet hands in water and shape into logs or balls. Roll in nuts; keep refrigerated. Makes 2 medium sticks or 1 big ball.
Combine milk and peanut butter in a bowl; blending well. Add pie filling mix. Beat slowly with rotary beater or at low speed of a electric mixer for 1 minute. Pour into pie shells instantly and cool for 2 hours. Serve with Cool Whip on top.
Boil water; add soda and let cool. In separate bowl, add remaining ingredients. Combine. Add cooled water and soda mixture. This will keep in fridge for up to 6 weeks. Makes about 50 muffins. Bake at 350° for 18 to 20 minutes or until done.
Brown hamburger with onion; drain. Add soup and milk. Cut 4 to 6 slices of cheese, add and stir until melted.
Snip bacon into small pieces; saute until crisp in large skillet. Stir in vinegar, water, sugar, salt, onion and egg. Heat to boiling, stirring constantly. Wash and drain lettuce. Tear into small pieces. Toss with hot dressing in skillet. Makes 6 servings.
Stir with mixer on low speed. Add 1 cup nuts and pinch of salt. Refrigerate overnight. Cover with Cool Whip and add remaining 1/2 cup pecans.
Combine potatoes, sugar, butter and milk or cream and mix until well combined and fluffy. In a separate bowl combine dry ingredients. Combine dry ingredients with potato mixture and gently knead or stir until a soft dough forms. (Add extra cream if necessary.) Pat or roll the dough to a thickness of 1/3 to 1/2 inch. Bake at 400° for about 15 minutes or until done.
Generously grease and flour six 4-inch fluted tube pans or one 6-cup fluted tube pan. Let butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl, stir together flour, baking powder and nutmeg. In a large mixer bowl, beat butter with electric mixer on medium speed for 30 seconds. Beat on medium-high speed, adding the 3/4 cup sugar 2 tablespoons at a time, about 6 minutes or until mixture is very light and fluffy. Stir in the 1/4 cup Amaretto, lemon peel and vanilla. Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl often. Gradually add flour mixture to butter mixture, beating on medium-low speed just until combined. Pour batter into prepared pans. Bake in a 325° oven for 20 to 25 minutes for the 4-inch pans (40 to 45 minutes for the 6-cup fluted pan) or until a toothpick inserted near the center(s) comes out clean. Cool on a wire rack for 10 minutes. Remove from cake pans. Cool thoroughly on racks. Prick fluted top and sides of each cake generously with tines of a fork.
Add boiling water to cornmeal; be sure water is boiling. Let cornmeal mixture get cold before using. You can form patties or roll into cigar shapes. Fry in about 1-inch of oil. Fry about 4 minutes on each side.
Line square pan, 9 x 9 x 2-inches, with aluminum foil, leaving 1-inch of foil overhanging on opposite sides. Mix powdered sugar, margarine, 1 cup peanut butter and the vanilla in large bowl. Stir in cracker crumbs and peanuts (mixture will be stiff). Press in pan.
With hands, mix all ingredients. Shape into a ball. Roll in parsley and/or chopped nuts. Cover with plastic wrap and chill overnight. Serve with butter-type crackers.
Mix vanilla wafer crumbs, margarine and 1 tsp Equal. Reserve 1 Tbsp crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of spring form pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees.
Peel zucchini; slice into 1/4-inch slices and beat egg and water. Add 1 teaspoon seasoned salt; beat well. Put biscuit mix into plastic bag with 1 teaspoon seasoning; shake well. Heat 1/4-inch oil in frying pan; dip slices of zucchini into egg wash, then into biscuit mix in bag. Fry until golden brown on both sides. Serve with sour cream on side.
Set aside 2 cups flour. In a large bowl, combine remaining flour (3 cups), sugar, salt, soda and yeast. Heat liquids until very warm. Add to dry mixture; beat well. Stir in reserved flour to make stiff batter (up to 1 cup extra flour may be used to form stiff batter). Spoon into two 8 1/2 x 4 1/2 or 9 x 5-inch loaf dishes that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Let rise for 45 minutes. Bake at 400° for 25 to 30 minutes. Slice and toast to serve. Enjoy!
Preheat oven to 450°. (For dark nonstick pans, preheat oven to 425°). Grease muffin cups.
Heat oven to 375°. Mix rosemary, garlic, salt and pepper and mash to paste. Rub roast with herb garlic paste. Roast, uncovered, basting 2 or 3 times with pan juices, for 1 1/4 hours, adding vegetables as desired. Or wrap in heavy foil and cook on grill.
Grind up all vegetables; add handful of salt, let stand 2 hours. Cook 15 minutes. Drain off 2 pints of water. Add mustard, sugar, vinegar, turmeric and flour. Cook 15 minutes more. Cold pack for 15 minutes.
Mix flour with salt and pepper. Brown ham, green pepper and onion in butter; add in flour and continue to brown a bit. Pour water into soup; mix and add into ham mixture. Simmer until done. Stir in cheese until melted. Good served on rice.