HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook brownies according to directions on box. Sprinkle with chocolate chips when pan is removed from oven and very hot. Melt caramels and milk in microwave. Pour mixture over brownies. Add nuts and lightly press into toppings. Cool at least 2 hours. Cut and serve.
In a large bowl dissolve yeast in warm milk. Melt butter and add to mixture. Add salt, egg and crumbled saffron, and 2 cups flour. Knead dough on floured surface for a couple of minutes until smooth. Add more flour as needed. Let dough rise in warm place for 30 minutes. Punch dough down and knead dough again on floured surface. Form into long roll, cut dough into 24 pieces. Roll each piece into a 10 inch string. Form pretzels and place on a baking sheet. Let rise 20 minutes. Beat egg and milk and brush pretzels. Bake at 425° - 450° for 8 minutes.
Preheat oven to 325°. Butter a 10-inch Bundt cake pan and dust with flour. Toss the chocolate chips with 2 tablespoons flour and set aside. In a medium bowl, stir together the remaining flour, baking powder and salt. In another bowl stir together the bananas, milk and vanilla. In a large bowl beat together the butter and sugar. Beat in the eggs one at a time, beating well after each addition. In three additions each mix in the flour and banana mixtures, mixing until just combined. Using a wooden spoon, stir in the chocolate chip mixture. Pour batter into the Bundt pan, bake for 65 to 75 minutes. Cool for 10 minutes in pan. Remove from pan to rack to cool completely. For garnish, sift confectioners sugar over top or drizzle with melted chocolate chips.
Toss fruit in 1/2 cup sugar and let set until liquid forms. Stir occasionally. In bowl, combine 1 cup sugar, flour, baking powder, salt. Add milk, stir until smooth. (I sometimes double this batter mixture.) Melt margarine in 9X13 dish. Spoon berries over melted margarine. Pour batter on top. Bake at 350 degrees 40-45 minutes or until golden brown. (If you double the batter recipe, you might need to let it cook a bit longer. Make sure it gets done in the center.) Serve warm with vanilla ice cream.
Mix Jell-O and boiling water until dissolved. Add lemonade concentrate. Mix and cool in refrigerator until it starts to gel. If desired, fresh sliced strawberries or pineapple tidbits and frozen strawberries can be added. Beat in Cool Whip with a hand beater or fold in. Pour into mold. Chill until set. For a group, double this recipe and mold in a Bundt pan. Serve on a pedestal cake dish. Decorate with fresh strawberries.
Make a syrup of sugar, water and lemon juice. Bring to a boil. Add peeled, halved and cored apples to syrup and cook until just tender. Dip out and put on plate. You can color them red or green. Be sure to add coloring, one drop at a time, before adding apples. You can serve them around the edge of a plate of cold turkey, alternating red and green ones.
Put Lipton onion soup in bottom of 9 x 13 pan. Mix cream of chicken soup and water and pour over onion soup. Add rice and put chicken breasts on top. Add mushroom soup. Bake at 350° for 2 hours. Cover with foil and after 1-1/2 hours take foil off.
Remove any excess moisture from potatoes (pat with paper towels). Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake at 425° for 25 minutes or until lightly browned; cool on a wire rack 10 minutes.
Cook zucchini, onion and bouillon cubes in water for 12 to 15 minutes. In a frying pan, melt butter and stir in flour; cook until bubbly. Add milk and seasonings; cook until thick. Add to cooked vegetables and heat until hot. Serve with Parmesan cheese.
Mix sugar, eggs and pineapple together. Add the flour, salt and baking soda; mix well. Pour into 9 x 13-inch pan and bake at 350° for 30 minutes.
Mix sour cream, soup mix and mayo in bowl. Squeeze spinach until dry then add to mixture. Stir in green onions, crabmeat and water chestnuts. Cover and chill for 2 hours. Stir before serving; serve with Hawaiian Bread.
Heat oven to 350°. Grease and flour an 8 x 8 x 2-inch pan. Mix ingredients. Stir just enough to mix well. Pour in pan. Bake about 30 minutes. Cut into 2-inch squares while warm. Makes 16.
Combine all ingredients, stir well. Place in freezer tray; freeze. Cut into servings. Yield: 4 servings.
Cream softened margarine and brown sugar. Add eggs and beat. Gradually add flour and soda (will be hard to stir), then vanilla and pecans. When thoroughly blended, shape in rolls (size of desired cookies), roll in wax paper and chill or freeze before thinly slicing. Bake at 350° until light tan in color. Can be stored in chilled or frozen state indefinitely.
Blend cocoa into melted butter. Add remaining ingredients; mix well. Pour into pie shell. Bake for 25 minutes at 350°.
In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. Combine oil, sugar, vinegar, salt, dried minced onion, lemon juice and minced fresh parsley for dressing. Place in a jar or small bowl; mix well and refrigerate. Just before serving, pour dressing over salad and toss. If desired, serve on a spinach leaf and garnish with oranges. (I used the different colored corkscrew pasta and it made a very pretty salad.)
Boil potatoes until just tender. Be sure not to overcook. Drain well. Pour in mixing bowl add oleo, salt & pepper and enough evaporated milk until thick and creamy. No gravy needed for these thick rich yummy potatoes.
In a large soup pot, combine all ingredients. Bring to boil. Reduce heat; cook all day.
You can either mash berries or leave them whole. Combine berries and vinegar. Start mixture on low heat. Bring to a boil and boil for 2 minutes. Add sugar and butter or margarine; boil for 25 minutes, stirring often to prevent sticking. Pour into large, shallow pan to cool, stirring occasionally. Dip preserves into jars and seal.
Saute meat, onions and green pepper in the margarine until vegetables are tender-crisp. Add the rest of the ingredients except noodles. Cover and simmer for about 2 hours until the meat is tender. Add extra broth if needed while cooking. Serve over noodles.
Blend peppermint sticks and milk; liquefy. Blend eggs, salt and milk. Add to freezer can and stir together. Add milk, vanilla and food color to within 1 1/2-inches of top. Freeze as per freezer instructions. Makes 1 gallon.
Drain beans. In a large bowl, mix beans. Separate onions into rings; add to bean mixture. Combine remaining ingredients in a separate bowl. Blend well. Add to bean and onion mixture. Mix well and chill overnight.
Arrange broccoli in baking dish. Place chicken on top. Combine other ingredients, except cheese, crumbs and butter, and pour over broccoli and chicken. Combine last three ingredients and sprinkle over top. Bake at 350° for 25 to 30 minutes.
Dice cold bacon into 1/2-inch squares and fry. Drain all grease. Reserve 1/4 cup. Add diced onion and 1/4 cup reserved grease to bacon. Mix well. In a 3-quart casserole mix potatoes, Velveeta cheese and bacon/onion mix. Bake at 350° for 1 hour uncovered. Stir every 15 minutes.
Cook broccoli and drain. Mix all ingredients together. Bake 30 minutes in a 325° oven. Any cheese may be spread on top before baking, if desired.
Dry lentils; pick out the bad ones. Put them in a large pot; cover under 1/2 pot with water. Cook until lentils are almost soft, slightly hard. Add rice or barley. When rice or barley is almost done, add carrots, peppercorns, garlic, onions and celery. Cook until they are done. If it's dry, add more water. In the end, add oil or some vinegar, however much you want to.
Wash and pat fish dry. Brush inside and out with lemon juice. Sprinkle with dill weed, salt and pepper. Place in lightly buttered baking dish. Pour whipping cream over fish. Sprinkle with bread crumbs. Bake at 400° for 15 minutes or until fish flakes easily when probed with a fork. If fish is frozen, bake 20 to 25 minutes. Good served with herbed new potatoes, green vegetable and salad.
In a 5-quart pot, brown meat and onion. Drain any excess fat. Stir in rest of ingredients plus tomato can of water. Simmer for 30 to 45 minutes or until mixture thickens. I usually serve this with fresh onion and cornbread.
Crush and measure nuts. Mix eggs, sugar, spices, juice and rind. Add flour, oil and baking powder. Mix well and add nuts. Refrigerate 1 hour or more. Grease 2 cookie sheets and hands. Make 4 long strips 1 1/2 to 2 inches wide (they will spread). Brush top with egg and sprinkle with sesame seed. Bake at 350° to 375° for 20 minutes. After 10 minutes, exchange positions of cookie sheets. Cool and cut.
Make yellow cake according to box. Pour into pan; set aside. Mix together eggs, sugar and vanilla. Beat in Ricotta cheese. Spread mixture over top of cake. Bake at 350° for 1 hour. Serve with strawberries and whipped cream, if desired.
Cook grits according to package. Set aside. Crumble sausage in large skillet. Add onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain well.
Chop canned tomatoes, with liquid, into small uneven pieces. Chop fresh tomato, onions, jalapeno and green pepper into small pieces. Add to bowl. Chop a handful of fresh cilantro; add to bowl. Squeeze lime, season with salt and pepper. Salsa will get hotter the longer that it sits.
Mix soup, onion, sage, cornbread and margarine. Add enough water for mixture to resemble soft cornbread batter. Pour into baking pan. Bake at 375° until brown and firmly set.
Put first five ingredients in quart jar. Boil together last three ingredients. Pour vinegar mixture over cucumbers in hot jars and seal.
Line a cookie sheet with foil and spray each pan. Use saltines laid in pan. Boil butter and brown sugar together about 3 minutes. Pour over crackers, spreading to cover all. Bake 7 minutes in a 350° oven. Remove and spread chocolate chips over all and spread until melted. Refrigerate until cool and cut in squares.
Beat egg whites in small mixing bowl. Add 1/8 teaspoon salt. Cream oleo in large mixing bowl. Add vanilla, powdered sugar. Add egg yolks. Mix thoroughly. Add flour. Add egg whites and mix thoroughly. Pour into two loaf pans, ungreased, wax paper on bottom of pan. Bake at 275° for 1 1/2 hours.
Cook potatoes, diced, in butter and onion until almost done. Add pepper and milk. Simmer until done. Serves approximately 5 people.
Cream eggs, sugar and brown sugar. Sift cake flour with baking soda and baking powder. Add oil, sifted cake flour and cinnamon to cream mixture. Add vanilla flavoring, Granny Smith apples, pecans and chopped dates or raisins. Bake in tube pan approximately 1 hour or until done at 350°.
Cook macaroni for 10 to 12 minutes. Rinse and drain well. Put 2 beaten eggs, sugar, flour, salt and juice of pineapple in saucepan. Cook until thick. Pour over macaroni. Let stand overnight.
Cook, drain and puree dried apricots. Add sugar to hot apricots. Mix until sugar is dissolved. Dissolve jello in hot water. Stir into apricot mixture and pour into square pan. Chill until firm.
Mix oleo, sugar and milk. Boil for 1 minute. Remove from stove and add peanut butter, cocoa, oats and vanilla. Mix well. Drop by teaspoon on wax paper and let cool. Do not refrigerate.
Blend thoroughly first 6 ingredients to make marinade. Place chicken in a baking dish and cover with marinade. Refrigerate several hours or overnight.
Heat oven to 350°. Grease 10-cup Bundt pan. For cake; beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mixing well. Gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60 to 70 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Peel cucumber; cut in lengths and remove seeds. Cook in boiling water for 3 minutes; drain and cool. Dip carefully in beaten egg, then roll in crumbs. Fry in very little amount of cooking oil until brown on both sides. Serve at once. Yields 2 servings.
Melt shortening in 4-quart saucepan; add onion and ground beef and brown. Add green pepper, celery, tomato juice, tomato paste and spices. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 25 minutes. Just before serving, stir to blend spaghetti with sauce.
Place roast in crock-pot. Sprinkle onion soup mix over roast. Spoon mushroom soup on top, then fill can with water and pour into crock-pot. Salt and pepper to taste. Cover and simmer all day. This roast will make its own gravy.
Cook squash and onions until tender; drain. Combine all ingredients and bake at 350° for 25 to 30 minutes.
Mix all ingredients in a bowl. Add seasonings to taste. Cook in a 400° oven for 30 to 40 minutes.
Mix pudding and pineapple including juice. Add Cool Whip. Mix together. Add pecans and marshmallows. Put in a large bowl and refrigerate several hours for flavors to mix before serving. This is a nice Christmas salad because of its green color. You can top with drained red cherries.
Make crumb mix with crackers and margarine. Spread in 9 x 13-inch pan. Layer bananas, pudding, pineapple, whipped topping and then strawberries. Chill. Serves 8.
To the crabmeat, add the eggs, celery and green onions (chopped very fine). Add the rest of the ingredients. Have the crabmeat only moist enough to be served on Melba toast rounds. Best when made a bit "spicy."
Mix shortening, eggs, sugar and flavorings. Mix flour and salt; blend into creamed mixture. Divide dough in half and mix food coloring in half; chill both portions.
Place chicken in a large cooker with seasonings and cover with water. Cook for 1 to 2 hours. Remove meat from broth. Remove skin and bones from meat and chop meat into small chunks. Combine the 2 soups and blend in blender until mixed well and there are no lumps. Add canned soups and bouillon to the broth and bring to a boil. (Add more water if needed.) Add rice and boil for 5 to 10 minutes. Add chopped chicken. Simmer for 10 to 20 minutes. Serve with crackers and garnish with grated hard-cooked eggs.
Preheat oven to 325°. In medium bowl, blend butter, sugar and flavorings, mixing well. Stir in salt, flour and nuts. Shape into balls (use teaspoonful of dough). Place 2-inches apart on ungreased cookie sheet. Bake 15 to 20 minutes.
Mash sweet potatoes; cream the butter and sugar and beat in egg and sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add dry ingredients alternately by hand with milk, chopped nuts and raisins, mixing until just blended. Do not overmix. Bake at 400° in greased muffin pan. Makes 12 muffins.
Per cookie: 64 calories, 2 grams fat and 28% of calories from fat.
Mix brown sugar, nuts and flour and stir in margarine and mix well until crumbly. Save 1 cup for topping. Put rest in 8-inch pan. Bake at 350° for 12 minutes. Beat cheese and sugar. Add remaining ingredients. Pour over crust and bake for 25 minutes.
Grease and flour 12 medium muffin cups. Beat milk, oil and egg slightly in large bowl. Stir in remaining ingredients with fork just until moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 20 minutes. Serve warm. Good for breakfast with scrambled eggs.
Dissolve Jell-O in boiling water. Add the reserved pineapple juice. Cool until the consistency of egg whites. Prepare Dream Whip as per package directions. Fold Jell-O into Dream Whip and beat for at least 15 minutes until light and fluffy. Fold in pineapple. Pour in bowl and chill overnight.
In blender, sprinkle gelatine over cold milk; let stand for 2 minutes. Add hot milk and process at low until dissolved, about 2 minutes. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture. Sprinkle with crushed cookies. Chill until firm, about 2 hours. Makes 10 servings.
Preheat oven to 350°. Cream butter and sugar; add eggs, milk and vanilla. Mix until well blended. Add dry ingredients; mix well. Stir in zucchini, grated orange peel and nuts. Spoon into greased and floured 10-inch Bundt pan or tube pan. Bake at 350° for 1 hour.
Boil eggplant in water for 25 minutes. Drain and mash. Combine with onion, bell pepper, 1 cup bread crumbs, 1 1/2 cups of cheese, melted butter, salt and pepper. Mix thoroughly. Add crabmeat and eggs. Mix and pour into buttered 2-quart casserole dish. Sprinkle remaining crumbs and cheese on top. Bake at 400° for 20 to 30 minutes. Serves 6.
Blend ingredients together, except nuts, for 3 minutes or until smooth. Fold in nuts. Pour into greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes.
Cream butter and sugar (add sugar gradually). Blend in chocolate and vanilla. Add eggs, beating in one at a time. Beat for 5 minutes after each addition. Pour into a graham cracker crust.
Mix raisins and boiling water. Set aside. Beat eggs, oil, sugar and beans until beans are broken. Mix in remaining ingredients. Beat until well mixed. Fold in raisin mixture. Divide batter into 3 well-greased bread pans. Bake at 325° for 60 minutes. Can use 10 mini pans at 325° for 35 minutes.
Melt butter over medium heat; add garlic and saute for two minutes. Stir in chicken broth and tortellini; bring to a boil. Reduce heat and mix in Parmesan cheese. Simmer 5 minutes (do not boil). Stir in spinach, basil and tomatoes. Simmer 2 minutes. Serve with fresh Parmesan cheese.
Mix together and put in a 9-inch square pan. (If recipe is doubled, put in cookie sheet.) Bake at 325° for 25 minutes. Cut when almost cool and roll in powdered sugar.
Heat the sugar, water and salt almost to boiling. Take off stove and add vinegar. Cool. Add to shredded cabbage as needed. Keeps well in the refrigerator.
Mix all ingredients real good. Add a little water if it's too dry. Mix again. You will probably have better results if you mix by hand. Then you take the first 3 fingers of the right hand, dig into the grease can and scoop up a little to grease the bottom of the pan so the bread won't stick. Pour in pan and cook for about 30 to 45 minutes at 350° or 400°.
Squeeze excess liquid from the spinach. In a large bowl, stir together the sour cream, Miracle Whip and soup mix. Then stir in the spinach, water chestnuts and green onions. Cover and chill in the refrigerator, about 2 hours or overnight before serving. Stir before serving.
Boil water, potatoes, celery, onion and carrots. Do not drain.
Put marshmallows in large bowl and cut. Add pineapple, which is at room temperature. Let stand about 20 minutes. Beat in electric beater, slowly until smooth. Add cream cheese and mayonnaise. Beat whipping cream and fold into other ingredients. Freeze in ice cube trays. Cut into squares and put maraschino cherry on top of each square. Very rich. Can be used as a dessert.
Mix all ingredients. Roll out part of dough about 1/4-inch thick. Cut with cookie cutter or round glass dipped in flour. Bake at 375° for 15 minutes.
Mix ingredients and bake at 350° for 30 to 35 minutes or until done.
Cook cabbage leaves in small amount of boiling, salted water for 3 to 4 minutes; drain and dry on paper towels.
Saut onion, bell pepper, and garlic in olive oil until onions are clear. Mix in eggplant. Add rotel and cook until thick. Serve on rye bread party squares.
Mix sugar, vanilla, milk and butter with hands. Drain and freeze cherries about 1 hour. Take out and wrap dough around cherries, forming into balls. Re-freeze again, about 30 minutes. Then melt chocolate chips and paraffin wax together. When well melted, dip cherries in this mixture. Place on waxed paper until set. Store in refrigerator or freezer.
Shred cabbage. Add finely chopped pepper, onion and carrot. Combine with salad dressing. Add celery seed, vinegar, salt and sugar. Garnish with paprika.
Cook onion until transparent. Add ground beef, stirring to break up. Cook until done. Into large pan, combine all ingredients; heat for 5 minutes. Serve hot or at room temperature. Makes about 8 servings.
Drain beans well. Combine sour cream and chili seasoning. Mix and fold into beans; chill. Makes 8 cups.
Mix together cake mix, 1 egg and butter. Press onto greased 13 x 9-inch pan.
Blend molasses and water. Melt and cream shortening. Add beaten egg and sugar and whip full mixture vigorously. Next sprinkle flour through sifter, adding salt, soda and spices to flour. Repeat sifting process several times before adding to molasses and egg mixture. Stir in oats, raisins and pecans. Mix thoroughly. Spoon the dough on greased baking sheet. Bake in moderate oven (350°) for 15 minutes. Makes 30 to 40 cookies.
Mix yellow cake mix according to directions on box. In a separate bowl, mix eggs, cheese, sugar and vanilla. Beat to custard consistency. Using a 9 x 13-inch pan, pour cake batter. Pour cheese mixture on top. Bake at 350° for 1 hour. The top will brown lightly.
Cream butter in large mixer bowl at high speed. Add eggs, one at a time, beating well after each. At low speed, gradually add flour, then sugar until well blended. By hand, stir in frosting and walnuts; blend well. Pour batter into greased Bundt pan. Bake at 350° for 65 minutes. Cool 2 hours, then remove from pan. Sprinkle with powdered sugar.
Cook meat and onion until red is out of meat. Add salt and pepper, tomato sauce and chili powder; simmer 10 minutes. This recipe can be cut in half for a smaller amount.
Mix the ingredients with mayonnaise and top with grated cheese. Garnish with pimentos and olives.
Simmer 1/2 hour. Before done, add can of tomato soup and meat balls. Takes about 4 to 5 hours.
Combine first 5 ingredients in a glass bowl; microwave at High 1 minute. Add spaghetti and olives; toss well. Divide evenly among arugula-lined plates. Yield: 4 appetizer servings (35 calories per serving).
Mix all ingredients except cornstarch. Cook until vegetables are tender. Mix cornstarch with small amount of water and stir into mixture (should be consistency of chili). Serve over rice, toast points or noodles. My mom's recipe.
Melt margarine. Saute onions and bell pepper.	Mix all ingredients together. Bake, covered, in 9 x 13-inch dish for an hour at 350°.
Mix together butter and sugar. Add eggs, vanilla, flour, whipping cream and walnuts. Mix 5 to 6 minutes with electric mixer. Put batter in a Bundt pan. Bake at 325° for 1 1/2 hours.
Combine all dry ingredients. In blender, mix egg, onion and milk or buttermilk. Add milk mixture to dry ingredients. Mix well. Drop in deep hot fat by spoonfuls and brown on both sides.
Roll chops in flour, salt and pepper. Fry in greased skillet on one side, then add onion and brown. Add potatoes, cut in 1/2-inch slices and each slice floured heavily. Salt and pepper. Cover with water. Bake in oven at 350° until potatoes are done, about 1 hour.
Mix all ingredients in large bowl, except tortillas. Spread thin layer of mixture onto each tortilla. Roll up. Wrap each rolled tortilla individually with Saran Wrap, tightly. Refrigerate, preferably overnight. Before serving, slice each "roll up" into approximately 10 pinwheels. Serve and enjoy. Yield: approximately 80 appetizers.
Mix spice cake according to package directions. Add pumpkin mix and kraut. Blend well. Pour into two 8-inch round pans or a 9 x 13-inch pan, greased and floured. Bake at 350° for 30 to 35 minutes for two round pans and 40 to 45 minutes for an oblong pan. Test for doneness with toothpick.
Mix water, sugar, corn starch and corn syrup in a sauce pan; cook until thick, stirring constantly. Add the strawberry Jell-O; mix well and cool.
Place rice, water and salt in 2-quart saucepan. Cook on low heat until fluffy. Serve with gravy of course.
Saute scallops in butter with wine. Add garlic powder and salt. Add onion, green pepper and mushrooms when scallops are half done. Stir in tomato just before serving. Serve with rice (wild rice is best). Sprinkle with paprika and garnish with lemon. Makes 2 to 3 servings.
Peel and chop apples. Mix apples, sugar, oil and eggs. Add remaining ingredients and put in ungreased 9 x 13-inch baking pan. Bake at 350° for 50 to 55 minutes.
Combine chicken, celery, onion, eggs, almonds, chicken soup, mayonnaise, chicken broth, salt and pepper together. Spoon into a 13 x 9 x 2-inch lightly greased baking dish. Sprinkle with cracker crumbs. Bake at 350° for 40 minutes. Yields 8 to 10 servings.