HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast in water to dissolve. Mix all ingredients together; blend well with a spoon. Cover and place in refrigerator for at least 30 minutes, then spoon into muffin tins and bake at 400° until lightly browned.
Heat 1 1/2 tablespoons olive oil. Add peas, pepper, garlic and asparagus; saute until tender. Season with salt and pepper. Heat 1 tablespoon olive oil. Saute shallot. Add rice; cook until golden. Add heated chicken broth; cook until tender. Mix together with vegetable mixture. Add half and half and cheese. Salt and pepper, if desired. Serve.
Grease and flour a Bundt or angel food cake pan. Heat oven to 350°. Add the sugar to the sausage and mix well. Add the eggs and mix well. Mix flour, spices and baking powder. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water over raisins and let stand for 5 minutes. Drain and dry on paper towel. Fold raisins and nuts into batter. Pour into pan and bake for 90 minutes or until done.
Place flour, margarine and 1/2 cup nuts into greased 8 x 12-inch baking dish to make crust. Bake at 300° for 15 to 20 minutes. Set aside to cool.
Scrape and slice carrots. Cook until tender; drain and cool. Mix other ingredients in larger bowl and pour over carrots. Refrigerate 12 hours. (Keeps well in refrigerator.)
Layer in casserole dish, potatoes, onion and slices of margarine. Salt and pepper to taste. Repeat layers until dish is full (1 inch from top of dish). Pour evaporated milk over casserole. Bake at 325° for one hour. Pour grated cheese over casserole and return to oven for 5 minutes or until cheese is melted.
Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink. Add Pasta Accents and salsa; stir to combine. Cover and reduce heat to medium. Simmer 7 to 9 minutes until vegetables are crisp-tender, stirring occasionally. Stir in cilantro. Serve with additional salsa and sour cream, if desired. Makes 4 servings.
Dissolve jello in hot water. Add applesauce and lemon juice. Pour into mold and chill.
Combine ham, beef, eggs, crumbs and seasonings. Mix by hand and form into balls. Place in pans. Combine soup, brown sugar and vinegar. Pour over meat. Bake at 325° for 40 to 50 minutes.
Cook chicken in water until tender; cut/shred into bite size pieces. Mix onion, chiles, soups, water/broth and garlic together with chicken in saucepan. Bring to a boil; then remove from heat. Cut tortillas into 1 inch pie shaped pieces. Layer tortillas, chicken soup mixture and cheese alternately in a large casserole; continue with layers ending with cheese. Bake for 45 minutes in a 350° oven uncovered. Makes 6-8 servings.
Put first 7 ingredients in a large pan. Add enough water to make soup consistency. Cook for 1 hour. Add corn oil and salt and or sugar to taste.
Mix together and pat in 9-inch spring-form pan. Save some for top. Bake at 350° for 10 minutes.
Trim round steak, removing all the fat. Cut into 1/2-inch strips, lengthwise, and then cut into 1/2-inch pieces, crosswise.
Combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, at least 2 hours. Cool to room temperature and refrigerate or freeze. Store in plastic bags in freezer. Pop bag in microwave and serve it over pasta or rice or use it as a sauce for fish, poultry or meat. Can also be used for a soup or base for a spicy stew.
Beat eggs well; add sugar. Sift flour, salt and baking powder together and add to egg mixture. Add remaining ingredients. Bake 45 minutes at 350° in 8 x 12 x 2-inch greased pan. When cooled, cut into squares and top with whipped cream or ice cream.
In a small pot, bring to a boil enough water to dissolve sugar. Pour dissolved sugar into a 2 1/2-gallon container. Add pineapple juice, water, orange juice, lemonade and water. Add citric acid and stir well. Add additional sugar to taste. If you have enough notice, freeze.
Grease well a 10-inch pie plate, glass preferably. Spread cranberries over bottom. Sprinkle with 1/2 cup sugar and nuts. Beat eggs well. Add 1 cup sugar gradually and beat until smooth. Add flour, melted margarine and shortening; beat well. Pour over top of berries. Bake at 325° for 45 minutes or until brown. Serve warm with vanilla ice cream or whipped cream.
Peel and cube pumpkin and cook until tender. Add to pumpkin the water, sugar, salt and butter. Cook slow for about 20 to 30 minutes. May add cinnamon or allspice.
Line 2 unbaked pie shells with pecans. Mix all other ingredients and pour over pecans. Bake at 350° for 25 to 30 minutes.
Crush ice cubes; divide between 2 (10-ounce) glasses. Dissolve sweetener in lemon juice, then pour 2 1/2 tablespoons of mixture on top of crushed ice. Pour half bottle club soda into each glass; stir briskly. Cut lemon slices halfway through to core; garnish side of each glass with a lemon slice.
In medium saucepan, cook onion, pepper, garlic powder and oregano over medium-high heat, stirring frequently, 3 minutes or until onion is tender. Stir in remaining ingredients except cheese. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes (longer is even better). Sprinkle with cheese before serving. I serve this soup with fresh baked breadsticks. Makes 7 (1/2-cup) servings, 99 calories, 6 g. fat, 604 mg. sodium, 11 mg. cholesterol.
Mix first 3 ingredients. Add milk and corn, pour into a casserole dish, about 2-inches deep. Pour melted butter on top. Bake at 325° for 1 hour or until firm.
Mix all ingredients together. Shape into small balls. Coat in additional powdered sugar. Let stand 1 hour before serving.
Partially thaw frozen bread. Slice each loaf into 7 or 8 equal sections. Allow to completely thaw. Roll each piece out, then place pepperoni slices over surface; cover with cheese. Roll and place on lightly greased cookie sheet, seam side down.
Cook the tortellini in chicken broth. Add minestrone soup and chunky tomatoes. Cook sausage; drain fat and add to soup. Simmer. Add cheese, if desired.
Cut the bacon into 1/2-inch pieces and lay in bottom of a 3-quart casserole dish. Bake in microwave 3 to 4 minutes. Add the potatoes and onion; cover with the clam juice from the canned clams. Cook in the microwave 10 to 15 minutes, until the potatoes are tender. Add 1 2/3 cups milk (I use part half and half and part milk). Mix the remaining 1/3 cup milk with the flour. Add to potato mixture and stir. Cook in the microwave for 8 to 10 minutes, until thickened; stir every 2 minutes. When the mixture is thickened, add the clams and whipping cream. Cook another 4 minutes.
Drain liquid from oranges into small pan. Add sugar, water and spices. Boil and simmer for 5 minutes. Place jello into bowl and pour hot liquid through strainer into jello. Stir until dissolved. Add fruit, orange juice and lemon juice. Spoon into molds.
Beat egg yolks until thick and lemon colored. Add water and continue to beat. Beat in sugar gradually. Add vanilla, cinnamon, salt, nuts and flour. Beat egg whites until stiff. Add cream of tartar to egg whites. Fold egg whites into batter. Pour into ungreased 10-inch tube pan. Bake at 325° for 60 to 70 minutes.
Puree seafood with 1 cup stock in blender or processor. Boil rice in remaining stock and wine until tender; puree and add to seafood. Saute vegetables in oil until tender; puree and add to seafood. Add cream to combined mixture; season with salt and pepper. Simmer gently about 5 minutes. Pass through sieve if texture is not completely smooth. Thin with more stock if mixture is too thick.
Make cream sauce of ingredients. Place cabbage in casserole. Pour sauce over, then sprinkle cracker crumbs on top. Bake in oven until crumbs are browned in about 350° oven.
Mix eggs, oil, sugar, pineapple juice, flour, salt and baking powder. This forms the dough. Roll out the dough in a large square. Spread one side of dough with strawberry preserves. Spread the other side with peach preserves. On the whole square, sprinkle sour cherries, crushed pineapple, maraschino cherries, raisins, nuts, cinnamon and sugar. Fold dough carefully in a roll and place on greased cookie sheet. To give glossy top, beat egg and brush over top. Sprinkle cinnamon sugar over top of roll. Bake at 350° for 30 minutes or until brown on top.
Cream sugar and oleo. Add egg and oil and cream. Mix in flour, salt and baking soda. Roll into balls the size of a marble. Place on greased cookie sheet and press down with fingers. Bake at 300°.
Mix vanilla pudding as detailed on the box. Add Cool Whip and cream cheese. Crush cookies with food processor or blender. Add layers of the cream cheese mixture, then cookies, until cream cheese mixture is gone. Make sure cookies are last layer, then refrigerate.
In a shallow bowl, beat together eggs, milk, sugar, cinnamon and 1/4 teaspoon salt. Dip bread in egg mixture, coating both sides. In a skillet, cook bread on both sides in a small amount of hot butter or oil over medium-high heat until golden brown. Add more butter if needed. Cover with syrup or honey.
Layer in baking dish, 1 or 2 layers as desired. End with layer of cheese. Bake approximately 30 minutes at 350°.
Combine and mix well. Pat mixture into a greased fluted pie pan (9 or 10-inch).
Slice and boil carrots until tender. Cool and alternate layers of carrots, peppers and onions. Mix tomato soup, salad oil, sugar, 3/4 cup vinegar, mustard and Worcestershire. Pour over carrots. Serve right away or marinate overnight.
Beat eggs well; add sugar. Let milk get hot but not boil. Pour into egg and sugar. Mix well. Pour into a 9-inch pie shell. Bake at 300° until light brown.
Put 1/4 cup sugar in iron skillet, cook until dark, don't let it burn. Meanwhile in a heavy pot, mix 2 cups sugar and milk. When it comes to a boil, add the cooked sugar from the skillet, stirring constantly. Cook to soft boil stage. Remove from heat and add butter and vanilla. Beat until mixture thickens and loses shine. Quickly drop by spoonfuls onto waxed paper. Arrange pecans on top.
Cream the butter and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients alternately with sour cream, mixing well after each addition. Chill several hours or overnight. On lightly floured surface, roll out dough to 1/4-inch thickness; cut with 3-inch round cookie cutter. Place on well-greased cookie sheet; sprinkle with sugar. Bake at 450° for 10 to 12 minutes, or until lightly browned. Yields approximately 2 dozen.
In large bowl, combine sweetened condensed milk and water. While stirring with a wire whisk, add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. In pretty glass serving bowl, layer pudding, vanilla wafers and bananas, ending with pudding. Cover; chill.
Mix first 8 ingredients well. Add nuts, raisins, dates and apples. Oil and flour an angel food pan. Bake at 300° for 1 1/2 hours. Please note: This cake is delicious just with apples. Nuts, raisins and dates are optional.
Preheat oven to 450°. Grease a 9-inch baking pan. Beat egg in mixing bowl. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown.
Dissolve the yeast in the warm water. Add a little sugar to proof the yeast. Heat the milk and shortening just until shortening is melted. Do not boil. In a large mixing bowl, measure the sugar, salt and 1 cup flour. Pour in the heated mixture and beat with a hand beater until thoroughly mixed. Add the yeast, after checking the temperature of the mixture in the bowl. Not too hot or it will "kill" the yeast. Add another cup of flour and continue to beat with the beater. Add the egg now, if you desire. Take out beaters and mix in enough more flour so dough is not sticky. Push dough down into bowl. Cover and let rest for about 15 minutes. Prepare a floured breadboard and push dough onto it. Knead flour into dough until it is easy to handle. Then continue kneading for about 10 minutes. Grease bowl and put smoothed dough in to rise. Let rise until double. Punch down and make into two loaves and a 9 x 9-inch pan of biscuits. Cover with a towel and let rise again until doubled in volume. Bake in a 400° preheated oven for 20 to 25 minutes until crust is a golden brown. Turn onto cooling racks. Butter the top of loaves and biscuits. Serve to the hurrahs of your family. Great warm with peanut butter and homemade strawberry jam.
Mix cream cheese and Italian salad dressing. Spread over slices of rye bread. Sprinkle dry dill on top of cucumber slices.
Bake cake at 350° for 30 to 35 minutes as directed on package in 9 x 13-inch pan. Poke holes in the cake as soon as it comes from the oven. Pour sweetened condensed milk in the holes, then pour ice cream topping over the milk. Cool completely. Frost with Cool Whip. Crush the candy bars and sprinkle over the top. Refrigerate.
Mix sugar and butter. Cream well. Add beaten egg whites. Fold in dates and nuts. Pour into unbaked pie shell. Bake 30 to 40 minutes at 350°.
Melt margarine in 10-inch skillet; add potato. Cover and cook over low heat until tender, stirring occasionally. Add cabbage. Cook over medium heat until cabbage is crisp-tender. Blend in flour. Gradually add milk. Cook, stirring constantly, until thickened. Add sausage, cheese and mustard. Heat until hot.
Mix all ingredients except the paraffin wax and chocolate chips. Roll into small balls and chill. Melt the semi-sweet chocolate chips and paraffin wax in double boiler. Stick toothpick in candy ball and dip in mixture. Place on wax paper.
Have Granny slice large banana lengthwise and spread mayonnaise on flat side of banana. Then have Granny smash some peanuts. Child can have good time sprinkling crushed peanuts on top of mayonnaise. Granny can have a half and child can have half.
Remove bones and skin from salmon. Flake salmon and add remaining ingredients, combining well. Bake in greased pan at 350° for 30 to 40 minutes. Clean knife test for doneness. Serves 4.
Melt margarine. Pour over flour in 9 x 13-inch cake pan. Press flour down to bottom of pan to form crust. Bake at 350° until brown. When crust has cooked, soften cream cheese and beat with powdered sugar and 4 tablespoons Cool Whip until creamy. Spread over crust. Beat instant pudding with milk until thick. Pour into pan and spread. Top with remaining Cool Whip. Decorate with Nestle semi-sweet mini morsels. Refrigerate until served.
Melt the peanut butter and margarine together. Add the confectioners sugar. Mash the mixture into the bottom of a 9 x 12-inch pan. Melt the Hershey's chocolate and pour over the top. Let cool; cut into squares.
Mix everything together in a 2-quart saucepan. Cook over medium heat until hard ball stage (approximately 245°), stirring constantly. Remove from heat; add nuts, if used. Pour hot liquid into a buttered 13 x 9-inch pan. Cool in pan until bottom is not hot to the touch. Turn out on a marble slab or lightly buttered surface. Cut into cubes and wrap in wax paper or cut into cubes and dip in chocolate.
Mix sugar and butter. Add eggs and other ingredients. Chill before rolling. Roll and cut with cookie cutter. Place on ungreased cookie sheet and bake in 450° oven. Let cookies stay in 450° oven 1 minute and turn turn oven to 375°. Bake 8 to 10 minutes. Nutmeg may be used instead of vanilla (about 1/2 teaspoon full).
Dissolve jello, marshmallows and cream cheese in 2 cups boiling water. Stir until dissolved. Drain pineapple and use juice combined with ice water to make 1 cup. Stir into hot gelatin mixture. Let set until syrupy. Add pineapple, carrots and almonds. Pour into mold to set.
Preheat oven to 350°. Mix ingredients. Pour into 9 x 13 greased pan. Bake 45 minutes (35 for glass pan).
Drain pineapple; reserve 1/4 cup syrup. In skillet, heat oil over medium-high heat. Saute garlic, spices and tomato paste 2 minutes. Add shrimp; saute 2 minutes. Stir in pineapple syrup and remaining ingredients; boil. Add pineapple; place in bowl. Accompany with picks to make kebabs. Yields 4 servings, 139 calories per serving.
Cut butter into flour. Add cheese, Rice Krispies and salt. Mix well with hands as heat helps melt cheese. Roll into balls and flatten with a small glass. Bake at 425° for 12 minutes. Makes 4 dozen.
First Layer: Combine margarine and graham cracker crumbs; spread out in square pan. Bake at 350° for 10 minutes. Now refrigerate to cool while mixing the second layer.
Heat olive oil in a large saucepan. Add onions and garlic. Saute over medium heat 5 minutes, stirring frequently. Remove and discard garlic. Add tomatoes, basil, oregano, salt, pepper, tomato paste and sugar. Heat to boiling, then simmer, uncovered, 20 minutes or until thickened.
Brown both sides of chops in skillet. Season to taste. Drain fat. Place rice in rectangular baking dish, 12 x 8-inch, etc. Pour orange juice over rice. Pour chicken soup over this; cover. Bake at 350° for 45 to 50 minutes. Uncover and bake an additional 10 minutes or until done.
Preheat oven to 400°. Spray a roasting pan 3 times with vegetable oil cooking spray. Prick potatoes several times with the tines of a fork.
In skillet, saute garlic with all the olive oil over medium heat. Add parsley and cook for 1/2 minute. Add tomatoes. Stir well. Lower heat and cook at a gentle simmer for 25 minutes or until tomatoes separate from oil. Add salt and pepper. Mix in the drained tuna. Mix well and cook for 5 minutes. Add butter and serve over pasta.
Mix all ingredients in large sealable bag. Shake well. Add sirloin tips. Marinate at least 4 hours, overnight is better! Then grill to preference.
Dice the rhubarb, but do not peel. Place with the sugar & spices and the juice, pulp, and grated rind of the orange in a casserole dish. Cover and bake in a moderate oven (350°) about 45 minutes, or until tender. If desired, the cover may be removed during the last 15 minutes of cooking. Serves 6.
Cook the pasta as directed; reduce cooking time to 5 minutes. Saute beef until well browned. Add mushrooms and garlic and cook 3 minutes. Drain ziti. Combine meat mixture, sauce, wine, oregano, salt and pepper. Add ziti and mix. Pour into 2 greased 13 x 9-inch baking dishes and sprinkle with cheese. Cover with foil and bake at 350° for 35 to 40 minutes. Serve with sour cream. Makes 8 servings.
Cook pudding, jello and water until it comes to a boil. Let cool. Add diced oranges to mixture. Mix in Cool Whip and chill. Serves 12 to 15.
Mix together dressing. Mix salad and noodles together and just before serving, toss thoroughly with dressing.
In mixer, blend eggs, sugar, salt, mustard and honey until thickened. Slowly add oil and vinegar. Stir in poppy seed and onion. Yields 1/2 gallon.
Melt butter and brown sugar in saucepan. Add pecans and stir. Add cereal and stir. Place in baking dish sprayed with Pam and bake at 325° for 7 minutes. Stir and bake another 7 minutes. Cool completely and store in airtight container.
Line bottom of tube pan with a round of greased paper or foil and cut a straight strip for the sides. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add remaining ingredients with nuts last.
Sprinkle 4 tablespoons graham cracker crumbs on the bottom of a 9-inch round pan. Soften gelatin in water. Drain pineapple, reserve juice and add water to make 3/4 cup. Bring to a boil and dissolve softened gelatin. Beat cottage cheese in blender and add egg yolks, milk, lemon juice, sweetener and vanilla. Blend in gelatin. Chill until thick, but not set. Beat egg whites, gently fold into gelatin mixture. Spoon over crumbs in pan. Sprinkle remaining crumbs over filling. Top with pineapple. Chill until firm. Takes about 4 hours.
Pour salt over slices. Top with ice. Let soak for 3 hours. Add spices, sugar and vinegar. Mix well. Let mixture come to a boil. Pack in jars.
Grind vegetables in food processor. Squeeze juice through colander, paper towels or whatever works best for you. Save 6 tablespoons of juice aside. Barely heat juice to dissolve gelatine. Let cool. After cool, add to vegetables. Add the mayonnaise. Mix and chill.
Bring butter and cocoa to a boil. Add remaining ingredients. Mix well. Pour onto a large lightly greased sheet cake pan. Bake at 375° for 20 minutes. Frost with Texas Sheet Cake Frosting.
Mix together first 3 ingredients. Pour over vegetables and toss. To make salad for a large group, increase oil, sugar and vinegar always to equal amounts and add more vegetables.
Cream the shortening and sugar. Beat in eggs, molasses, salt, soda and spices. Add flour. Place teaspoonful on ungreased cookie sheet. Flatten a wee bit with fork dipped in cold water. Sprinkle generously with white sugar. Bake in preheated 375° oven about 10 minutes. Cool on rack. Store in Ziploc freezer bags (quart size).
Brown mushrooms and pepper lightly in butter. Add flour and milk to make sauce. Add salt. Arrange a layer of cooked cauliflower in a casserole dish, cover with cheese slices and then sauce. Repeat layers, ending with cheese slices. Add paprika. Brown lightly in a 350° oven for about 15 to 20 minutes. Very Good!!!
Line the bottom of each cake pan with waxed paper. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add flavorings. Sift flour with baking powder and add to creamed mixture a little at a time, alternately with the milk, beginning and ending with flour. Fill cake pans about half full with batter. This makes a very high cake. Bake at 325° for 35 minutes (test before, depending on pan used, will determine time). Makes 3 (8 or 9-inch) layers or 1 (13 x 9-inch) rectangle.
Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, soda, salt, ginger and cloves. Mix in nuts and raisins. Pour into greased jelly roll pan. Bake at 350° for 25 to 30 minutes.
Simmer all ingredients except chicken and vegetables for 5 minutes. Cool. Cube the chicken breasts and marinate in sauce for at least 1 hour.
In a large mixing bowl, combine all ingredients. Mix well with a spoon or spatula. Pour into a 9 x 9 x2-inch glass dish. Refrigerate overnight. Cut into squares to serve.
Prepare ahead: green pepper and onion. Cook sausage in a large frying pan, crumbling with fork as it cooks. Drain off fat. Add vegetables to sausage. Cook about 5 minutes on medium-high heat, stirring constantly. Remove from heat. Add tomatoes and seasoning. Stir well. Add black-eyed peas, including liquid. Cover and simmer slowly, about 15 to 20 minutes. Serve very hot with grated cheese sprinkled on top. Can be prepared ahead and reheated. Do not add cheese until ready to serve.
Mix all ingredients. Bake at 375° for 10 to 12 minutes. Makes 4 dozen. These cookies are so named because we mailed them to the GI's in Vietnam during the 1960's.
Whip ingredients with mixer until smooth. Serve in a hollowed out round loaf of bread. Use bread cubes for dipping.
You will need two round pans (8 or 9 x 1/2-inch). Do not use pans with removable bottoms.
Cream sugar and shortening until fluffy. Add eggs, one at a time, beating well after each. Add soda to milk; add flour and milk alternately, beginning and ending with flour. Add nuts, vanilla and bananas. Bake in well greased tube pan at 300° for 2 hours.
Melt chocolate chips, margarine and peanut butter together (on top of stove or in microwave). Pour over cereal and stir until coated. Put powdered sugar in plastic bag suitable for food storage; pour in cereal mixture and shake well.
Chop the tomato and onion. Mince the peppers and garlic. Combine all ingredients and let stand for at least 1 hour. Serve with chips or vegetables.
Cover 2 baking sheets with aluminum foil. Cut chicken into small pieces. Mix cracker crumbs, cheese, seasoned salt, thyme, basil and pepper. Heat oven to 400°. Dip chicken pieces into melted butter, then into crumb mixture. Place chicken pieces about 1/2-inch apart on baking sheets. Bake uncovered until golden brown, 20 to 25 minutes.
Combine all ingredients and stir by hand. Do not beat. Pour into a greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes or until done. Let cool slightly before putting on cake plate. Then dust lightly with powdered sugar.