HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, whisk peanut butter, vegetable broth and soy sauce until smooth. Stir in remaining ingredients. Makes 1 1/2 cups.
Mix first 6 ingredients. Spread on 12 muffin halves. Cut each half into 6 pie shaped wedges. Put under broiler until bubbly hot. May freeze before broiling.
Sift together flour, salt, baking soda, cinnamon, nutmeg and cloves. Then beat together egg, margarine and liquid sweetener. Add dry ingredients and 1 cup applesauce alternately into the egg mixture. Mix well after each addition. Add 1/2 cup raisins and 1 cup All-Bran cereal.
In 2-quart microwave safe dish, combine potatoes and water. Cover and microwave on High for 8 to 9 minutes or until potatoes are tender, stirring twice. Drain and set aside. In large microwave safe bowl, heat butter on High until melted (30 seconds). Add onion. Microwave, uncovered, 1 to 2 minutes or until tender. Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on High for 2 1/2 minutes; stir. Cook 3 to 4 minutes longer, stirring every minute or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimientos; mix well. Microwave uncovered on High for 2 to 3 minutes or until heated through, stirring once. Sprinkle with bacon. Yield: 8 servings.
Boil chicken in large deep pot in salted water until tender. Remove bones and skin; cut into bite sized pieces and place in a well-greased 3-quart casserole (Pyrex 9 x 13-inch dish is ideal).
Mix all ingredients but chips. Boil 6 minutes. Remove from heat and stir in chips. Stir well until chocolate chips melt. Pour into pan. Cut in squares.
Dissolve yeast in warm water. Mix shortening, sugar, salt; then add boiling water. Add beaten eggs. Alternate adding flour and yeast mixture. Let double in size and use as a loaf or rolls. Shape and let rise again. Bake in 350° oven for 50 minutes for loaf or 30 minutes for rolls.
In large bowl, combine peanut butter, margarine and sugars; beat until blended. Beat in eggs, one at a time. Add vanilla. Stir together flour, baking powder and salt. Gradually stir this into peanut butter mixture until well blended. Stir in 1/2 package of morsels. Spread batter evenly in greased 13 x 9 x2-inch pan. Sprinkle remaining morsels on top of batter.
Prepare coffee as usual in coffeemaker. Sprinkle cinnamon over coffee grounds. Gourmet coffee at a fraction of the price.
Cook broccoli, strain and mix in rest of ingredients except for stuffing and butter. Mix stuffing in melted butter and top casserole. Bake at 350° for 30 minutes or until topping is brown.
Preheat oven to 300°. Melt butter in a pan. Add sugar and mix until butter is gone from pan sides. Add oats and stir until coated with butter mixture. Spread mixture evenly in a jelly roll pan. Bake for 20 to 25 minutes until lightly browned. Remove from oven and sprinkle with chips. Return to oven for 3 minutes to melt chips. Spread over base. Sprinkle with nuts. Wait 5 minutes. Cut into squares.
In a 2-quart baking dish, melt margarine, then add peaches. In a mixing bowl, combine sugar, flour and milk; mix well. Pour mixture over fruit. Bake for 45 minutes at 350°.
Preheat oven to 400°. Grease pie plate. Layer cottage cheese and Parmesan cheese in plate. In a bowl, mix hamburger, herbs, paste and 1/2 of the Mozzarella cheese. Spoon on top.
Fry bacon until crisp. Remove and set aside. Slice onion in grease and then cabbage and then slice up tomato on top of cabbage. Add enough water to cook cabbage done. When done crumble up bacon on top of cabbage.
Cream sugar and Crisco until light and fluffy. Add eggs, one at a time, beating well after each addition. Add salt, orange juice and vanilla; beat well. Add flour and beat well.
Combine marshmallows, butter, vanilla and food coloring (2 teaspoons is correct) in top of a double boiler. Heat over water until marshmallows and butter are melted, stirring frequently. Gradually stir in cornflakes. With hands, shape into a wreath. Decorate with red candied cherries and silver dragees. Makes one wreath.
In skillet, combine chicken, taco spices and water. Bring to boil; reduce heat and simmer, uncovered, 15 minutes. Stir in refried beans. On 1/2 side of each tortilla, spread 1/3 cup of chicken and bean mixture. Layer 1/4 each of cheese and green onions. Fold tortilla in half. In large skillet, heat a small amount of oil and quickly fry folded tortilla on each side until slightly crisp. Repeat with each folded tortilla. Cut each quesadilla in quarters and serve with chunky salsa.
Salt and pepper roast. Brown your roast good to get the grease out and cook over low heat until tender. When you can stick a fork in it or through it or when it's falling apart some, it's done. Take roast out of pot. Leave pot on stove. Have some flour in a bowl mixed with water to make gravy. Mix flour and water good, then add to what's in pot where roast cooked. Mix well and let simmer for awhile. This makes very good gravy and can be served over rice or mashed potatoes.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast in lukewarm water; stir to dissolve. Add yeast and 2 cups flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, or beat with spoon until batter is smooth. Gradually add enough remaining flour to make a soft dough that leaves the side of the bowl. Turn out onto floured surface; knead until smooth and satiny, about 10 minutes. Place dough in lightly greased bowl; turn over to grease top. Cover; let rise in warm place until doubled, about 1 to 1 1/2 hours.
Mix Bisquick and water. Pat dough up sides and on bottom of a 9 x 9-inch greased pan. Mix rest of ingredients and spread over dough. You can add additional cheese on the top.
Heat large pot of water to boiling for pasta. Heat oil in large skillet over medium heat. Add onion, garlic and jalapeno; cook, stirring frequently, until softened, about 3 minutes. Add tomatoes and cook until heated through, about 5 minutes. Add coriander, cumin, 3/4 teaspoon salt and the pepper. Stir once and remove from heat.
Mix and make into big ball. Roll out and cut. Bake at 375 degrees 10 - 12 minutes.
Heat oven to 450°. Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in almost all milk. If dough is pliable, add just enough milk to a soft, puffy, easy to roll dough. Round up dough on lightly floured, dough cloth-covered board. Roll 20 to 25 times about 1/2 minute. Roll 1/2-inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes.
Heat oven to 250°. Combine first 3 ingredients in 13 x 9 x 2-inch pan. Set aside. Combine remaining 4 ingredients in small bowl. Pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Cool and enjoy. Makes 10 cups.
In saucepan, boil sugar and margarine for 1 min. Put crackers in bottom of 9x13-inch pan. Pour sugar mixture over crackers. Bake at 350° for 5 min. Remove from oven, shut oven OFF. Spread chocolate chips over crackers. Put pan back in oven (Heat Off) for 3 min. Spread chocolate evenly over crackers. Sprinkle with chopped walnuts. Let cool and cut into pieces.
Mix peanut butter and honey. Stir mixture into ice cream. Spoon half of ice cream mixture into crust. Sprinkle with half of nuts. Drizzle 4 ounces of fudge sauce over nuts. Spoon in remaining ice cream mixture. Sprinkle with remaining nuts. Drizzle 2 ounces fudge sauce over nuts. Freeze overnight. Garnish with Cool Whip and additional fudge sauce, if desired.
Heat oven to 325°. Heat margarine in rectangular baking dish (13 x 9 x 2-inch) in oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk and salt until blended. Stir in onions. Pour into dish. Bake 35 minutes or until eggs are set but moist. Yields 12 servings, 135 calories per serving.
Rub duck with salt and pepper in cavity. Put enough oil in pot to brown duck on all sides. Add water, onion, bell pepper, celery and garlic. Cook until duck is tender. You may need to add more water as duck cooks. When duck is cooked, remove and thicken gravy.
Mix sausage and Bisquick. Melt cheese in double boiler. Mix well with sausage and Bisquick. Shape into balls. Bake until brown.
Mix together all ingredients; chill for at least 1 to 2 hours before serving. Use with crackers of your choice.
Cut crusts from bread. With 2-inch fluted round cookie cutter, cut some circles from bread slices. Cut remaining bread into 1 1/2-inch triangles and 2 x 1-inch pieces to make 20 cutouts in all. In blender, blend bread trimmings to make 1/2 cup crumbs. In 1-quart saucepan, melt butter with thyme. With pastry brush, brush cutouts with butter mixture. Place on cookie sheet; broil 2 minutes or just until golden. Mix shrimp, bread crumbs, cheese, mayonnaise and salt; spread some on each cutout. Broil 10 minutes, about 7 to 9 inches from source of heat. Garnish. Makes 20.
Mix rhubarb, pineapple, tapioca, sugar and egg yolks. Pour into pie shell. Bake at 425° for 40 to 50 minutes. Cool on rack.
Brown ground meat and drain off grease. Add tomatoes, mushrooms and soup mix. Cover and simmer. Saute bell pepper, onion and celery and add to mixture. Continue simmering until tender. Serve over rice.
Cook ground beef and onion in skillet, drain fat; add ketchup, water, tomatoes, chili beans, salt & chili powder to taste. Cook on low for 30 minutes.
Mix together in saucepan. Heat to boiling. Turn fire to low simmer. Simmer 15 minutes and serve.
Preheat oven to 375. Boil water and put in 1/2 stick of margarine in and stir. Then add all of the other ingredients. Stir and bake for 45 minutes at 375 in a casserole dish.
Heat oven to 350°. Cut butter into flour. Sprinkle with 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into strip 12 x 3-inches; should be 3-inches apart. Heat 1/2 cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat, until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Divide in half; spread each half evenly over strips.
Preheat oven to 425°. Combine syrup, eggs, sugar, butter, salt, lemon rind, allspice and nutmeg. Mix well. Add raisins and nuts. Pour into pie shell. Bake 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Filling solidifies further on cooling. Serves 6 to 8.
Preheat oven to 350°. Put all ingredients into blender, except coconut. Blend until smooth and well mixed. Pour into a greased 9-inch pie plate and top with coconut. Bake at 350° until custard sets, about 30 minutes. Serves 8.
Cook (boil) chicken. Prepare Rice-A-Roni as directed on box. Preheat oven to 350°. Cook chicken and debone. Pour Rice-A-Roni in a 9 x 13-inch pan. Tear chicken apart and mix into rice. Prepare soup as directed on can and pour over rice and chicken. Bake at 350° for 25 to 30 minutes.
Put butter in an iron frying pan. Put pecans in melted butter and toast. Sprinkle in salt and stir real good. Dip in melted chocolate.
Combine all ingredients in a food processor or blender, adding only enough of the saved liquid to meet your satisfaction (the more liquid added, the thinner the dip). Blend for 2 to 3 minutes to a smooth paste. Place in a small platter or shallow bowl. If preferred, sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges.
Blend together. Add nuts. Put into refrigerator until serving time, then serve on a lettuce leaf. Top each serving with a red or green cherry. Best when made the night before.
Mix all ingredients in large bowl except eggs and oil. Beat the eggs and oil in another large bowl. Stir flour mixture into eggs. Spoon into greased muffin cups and bake at 375° for about 25 minutes. Makes about 24.
Mix together the powdered sugar, peanut butter, margarine and Rice Krispies. Form into small balls.
Heat oven to 350°. Bring to a boil sugar and butter; add crackers. Bake 5 minutes. Cool 4 minutes; remove from pan.
Cook cake as directed. While still hot, punch as many holes in it as you can with a fork. Mix cup of milk and 1/2 cup of sugar; heat to boiling point. Spoon over cake. Let cool, then spread with Cool Whip. Sprinkle with coconut. Refrigerate overnight. Serve at room temperature.
Spray dish with Pam. Roll your whole green beans (about 4 or 5) in 1/2 slice of bacon. Use toothpick to keep together. Lay in dish. Add salt, pepper and garlic (minced) on top of bundles. Pour butter and sugar over them. Bake in 350° oven 45 minutes, covered, then uncover and cook an additional 15 minutes.
Cream together the sugars, eggs and shortening. Sift together the flour, baking powder, soda and salt. Add to first mixture. Fold in oats, chocolate chips and pecans. Shape into balls. Bake on greased tin for 12 minutes at 350°. Makes 12 to 14 dozen.
Brown chuck roast. Mix remaining ingredients. Pour over roast. Bake, covered, 3 hours at 350°.
Spread margarine or butter thinly on one side of slices of bread. Cut off crusts or leave on. Line a Pyrex pan with bread, buttered side down. Scatter cheese evenly over the bread, then chopped ham, then onion. Top with bread slices, buttered side up. Mix beaten eggs, milk and seasonings. Save 1/4 of this for tomorrow at baking time. Pour 3/4 of the liquid evenly over layered mixture. Cover and refrigerate overnight or at least 8 hours. Longer is okay. Pour saved liquid evenly over top. Bake at 325° for about 45 minutes. Remove from oven. Loosen cover to let steam escape, 10 minutes. Without the top layer of bread, it is like quiche.
Combine concentrates in large container. Add water and sugar. Stir until sugar dissolves. Refrigerate, covered, until chilled. Add ginger ale. Pour over ice in punch bowl. With wooden picks, attach maraschino cherries to center of pineapple slices. Float pineapple, banana and lime slices on punch. Makes about 28 (5 ounce) servings.
I fry all of this in a large iron skillet with hot oil. Use salt and pepper to suit your own taste.
Cut cake layer in half. Crumble one half in bottom of punch bowl. Mix	together pineapple, pecans and cherry pie filling. Layer half of this mixture on cake crumbs.
Bring sugar, shortening and honey to a rolling boil and cool. Add the remainder of the ingredients and mix well. Chill for easier handling. Roll in balls and bake in 350° oven for 8 to 10 minutes. Dredge in powdered sugar while still warm.
Cream shortening and sugar. Add beaten eggs, milk and apples. Add dry ingredients. Bake in greased and floured 9 x 13-inch pan for 40 minutes at 350°.
Cook sausage in a skillet until brown, stirring to crumble. Drain; set aside. Combine rice and 1 1/2 cups cheese. Spread mixture into a greased 12 x 8 x 2-inch baking dish. Sprinkle with sausage. Combine eggs and next 4 ingredients; mix well. Pour mixture over sausage. Bake at 350° for 35 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes.
Cook raisins and water until half the water is left. Cream oleo, sugar, egg and vanilla together. Add flour, baking powder and baking soda to creamed mixture. Add raisins and juice. Bake at 375° for 15 minutes.
Add sugar to beaten eggs. Continue to beat and add flour and baking powder. Mix in milk. Pour into oiled pan. Bake at 350 degrees for 30 minutes After taking from the oven, poke holes into cake. Melt margarine and pour over cake. Sprinkle with powdered sugar and cinnamon.
Heat oven to 350°. Grease 13 x 9-inch baking pan. In mixer bowl, beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly, until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. Enjoy!!
Place softened butter or margarine in a small bowl. Blend with fork or hand mixer. Add sugar, nutmeg and cinnamon. Beat all ingredients until fluffy.
Empty box of Raisin Bran into large bowl. Pour buttermilk over it. Let soak 1 hour.
Mix first 4 ingredients together. Roll into balls. Place on cookie sheet in freezer to get cold. Melt chocolate chips and wax together in top of double boiler. Use toothpicks to dip peanut butter balls. Dry on wax paper.
Combine lettuce, avocado, drained oranges and onion. Make dressing of remaining ingredients, adding oil one tablespoon at a time. Toss combined ingredients with dressing. Any remaining dressing can be used on other kinds of salads.
Flake crabmeat; add to pasta, carrots and onion. Mix in Miracle Whip to moisten. Refrigerate. If mayo is used, add 2 tablespoons wine vinegar.
In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside.
Cream butter, sugar, Crisco and eggs together. Add remaining ingredients. Beat vigorously. Bake 1 1/2 hours at 325°. This is a big cake and good!
Brown ground beef and sausage in a pan. Drain off fat. Mix with cheese. Spread mixture on rye party bread. Bake at 350°. This recipe can be frozen.
Combine dressing mix with sour cream and mayonnaise. Add the rest of ingredients; mix well. Roll up tight in plastic wrap. Secure with toothpicks. Chill at least 2 hours. Slice in 3/4-inch widths. Serve on toothpicks.
Cream sugar and butter. Add remaining ingredients. Pour into pie crust. Bake for 45 to 50 minutes in a 350° oven.
Dissolve yeast into scalded milk (cooled) and add sugar; set aside. Mix butter, flour, sugar and well-beaten egg yolks. Add to yeast mixture and mix until it clings together. Form into balls. Refrigerate overnight.
Beat sugars and oleo. Add the rest of the ingredients and mix well. Pour into pie shells and bake at 350° for 40 - 45 minutes.
Beat eggs in bowl until frothy. Add sugar, oil and vanilla; beat until thick. Add dry ingredients alternately with zucchini and nuts. Bake in 2 (8 x 4 x 3-inch) pans at 350° for 1 hour.
In baking dish cook the sausage in 350° oven until almost done (approximately 30 minutes). Remove and cool. Slit sausage lengthwise and stuff with Mozzarella cheese. Wrap each sausage in lasagna noodle and secure with toothpick. Place back in baking dish and cover with sauce and Romano cheese. Bake 30 minutes in 350° oven. Remove toothpicks before serving.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup Hunt's Italian tomato sauce. Mix thoroughly. Shape into 1 1/2-inch balls. Place in skillet or large boiler. Mix remaining sauce, water and Worcestershire. Pour over meatballs. Bring to a boil; reduce heat, cover and simmer about 40 minutes. If you do not get pan too hot before covering, you do not have to stir. Best with deer burger.
Dissolve jello in water. Add pineapple juice. Let chill until mixture starts to thicken, then add rest of ingredients. Mix well. Pour into mold or dish and chill until firm.
In a skillet, saute onions in butter until tender. Stir in cream cheese until smooth. Add mushrooms, beef, Worcestershire sauce and garlic powder; mix well. Spoon into an ungreased 9 inch pie plate. Bake at 375° for 15-20 minutes. Serve warm with crackers or rye bread.
Beat eggs. Stir in other ingredients, except pecans. Pour batter into 9 inch uncooked pie crust. Sprinkle pecans on top. Bake at 375° until firm, about 40 to 45 minutes.
Brown meat in pan with onion. Add celery, do not overcook, celery should be crunchy. Drain off excess fat. Add remaining ingredients. Bake in casserole at 375° for 45 minutes. Yield: 6 servings. Carbohydrate 24 g, protein 15 g, fat 27 g, calories 399. One serving = 2 meat low-fat exchange, 1 bread starch exchange, 1 vegetable exchange, 4 fat exchange.
Cut kielbasa into chunk pieces. Add brown sugar and pineapple. Heat in crock-pot on medium heat for about 3 hours. Serve with toothpicks.
Scramble eggs in butter. Fry bacon. Fry cabbage, carrots, onion and garlic. Season; add rice. Simmer until done.
Boil milk, onion and bay leaf, then leave 10 minutes to infuse. Peel cucumber. Slice in half lengthwise; remove seeds. Slice into chunks; blanch 2 minutes, then drain. Melt butter; add cucumber, sugar, salt and pepper. Cover; cook 15 minutes. Add stock and chopped potato; cook further 15 to 20 minutes. Rub through a sieve or liquify, then chill. Serve cold with cucumber slices and a swirl of cream in each bowl to garnish.
Let cream cheese soften for 30 minutes on countertop. In small bowl, mix softened cream cheese and Cheddar cheese. Mash the cheeses together with a fork until well blended. Stir in sunflower nuts. Shape cheese mixture into 1-inch balls.
Boil chicken until tender; cool and debone. Cut tortillas in about 2-inch pieces. Bring broth to a boil and add chicken. Drop in the tortilla pieces; add milk. Continue to boil for 6 minutes. Cover and let stand until ready to eat.
Blend together confectioners sugar and cocoa in 8 x 8 x 2-inch glass dish. Pour in milk. Place butter on top. Heat in microwave on High for 2 minutes or until butter is melted. Stir well to mix ingredeints. Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes or in refrigerator for 1 hour. Chill. Cut into 1-inch squares. Store in airtight containers.
Saute onion and garlic in shortening. Add remaining ingredients. Mix well. Add 2 cups water and cook slowly at least 30 minutes. Boil fryer. Debone. Add to sauce and simmer about 10 minutes. Cook large package of spaghetti in water where chicken was cooked; drain. Add sauce and mix well.
Preheat oven to 350°. Mix crumbs with 1 tablespoon sugar. Combine crumbs and margarine. Press into bottom of spring-form pan and chill.
Combine all ingredients in punch bowl. Add ice and fresh fruit garnish. A pretty purple color. Makes 40 servings.
Sweet potato puree provides the moistness in these individual nonfat cakes. Mini Bundt pans, each containing 6 Bundt shaped cups, are available in many cookware stores. (By Times Food Stylists.) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda and salt. Quickly stir sweet potato mixture into dry ingredients. Divide batter among 9 mini Bundt nonstick cups sprayed with nonstick vegetable spray. Bake at 350° for 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Sift together the first 5 ingredients. Add eggs one at a time. Add oil, coffee and milk; mix thoroughly. Bake in greased tube pan at 350° for 30 to 40 minutes.
Bring butter, eggs and sour cream to room temperature. Grease and lightly flour an 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pan. In a bowl, stir together flour, baking powder and soda; set aside.
Mix corn, egg, cream, salt and pepper in mixing bowl. Add celery, onion and green pepper. Pour into greased baking dish in layers with cheese, butter and cracker crumbs, ending with layer of corn mixture. Top with 1/2 cup buttered bread crumbs, if desired. Bake at 350° for 30 minutes. Makes 6 servings.
Mix all ingredients. Chill 2 hours. Serve for a light, summery dessert.
Prepare potatoes according to directions. Add ham and peas. Bake for 30 minutes at 350°.
Simmer until thick, about 1 hour. Add can of corned beef and heat. Serve on hamburger rolls.
Mix graham cracker crumbs, sugar and butter. Mix cream cheese, Dream Whip, cold milk and sugar. Using a 9 x 13 x 2-inch Pyrex dish, layer as follows: Graham cracker mixture, Dream Whip mixture, blueberries, Dream Whip mixture and graham cracker mixture. Let stand in refrigerator overnight.
Sieve flour, salt and soda together in large bowl. Cut in margarine and rub in until like crumbs. Add sugar and enough milk to make a soft ball together with egg. Turn onto floured board and lightly knead a few times. Roll out and cut into round cakes or cut with round cookie cutter. Bake in hot oven (400°) for 15 minutes until risen and nicely brown.