HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine seed and milk in a large bowl and let stand at room temperature for 3 to 4 hours. Take out butter to soften or use a microwave to soften, not melt. Add other ingredients to milk and seed. Beat at medium speed for 1 minute or so. Pour into a greased and floured loaf pan and bake at 350° for 1 hour and 15 minutes. Top will be browned and the center will spring back when touched to check doneness. Cool 10 minutes and sprinkle with powdered sugar. Makes one loaf.
Make brownies according to directions. On top of brownies, after baking, pour 4 tablespoons strong coffee, mixed with 1 teaspoon of sugar.
Open cream of chicken soup; add 1 can sweet milk and margarine. Cook on low heat. When starts cooking good, add meat (separate with a fork) and add a teaspoon of salt to chicken. When this is cooking good, add your dumplings.
In a bowl, with mixer at medium speed, beat softened cream cheese, butter, garlic, parsley, vinegar, herbs and Worcestershire sauce until fluffy and well mixed.
Grease pan (9 x 13-inch or 9 x 9-inch) and fill halfway with apples that have been sliced. Sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Mix other ingredients and spoon over apples. Sprinkle nuts on top. Bake at 350° for 45 minutes. Good warm or cold. Cool Whip or ice cream on top, if desired.
Slice and shred all vegetables. You can use whole, boneless, or chopped chicken breasts. Mix vegetables and chicken with seasonings you prefer. Have a little oil in your cast iron skillet. Put vegetables and chicken in the skillet and stir well. Turn down and simmer until your desired doneness.
Mix first 4 ingredients into a batter. Melt 3/4 butter in 10 x 14 pan. Pour over melted butter, then add large can of peaches with syrup over batter. Sprinkle 3/4 cup sugar over top and sprinkle with cinnamon. Bake 35 to 45 minutes at 350°.
Combine lemon juice, vinegar (tarragon, if you have it) and seasonings. Gradually add oil. Stir with fork or rotary beater to blend well. Add celery and onion. Makes 2 cups.
Melt a tiny bit of butter in a pan (electric skillet or wok works best). Stir until onion begins to be transparent. Stir constantly. Season with lemon pepper or seasoning salt or with favorite seasonings.
Put candied fruit, dates and pecans in large mixing bowl and set aside. Beat eggs, vanilla and salt. Pour over the fruit mixture and mix together. Sift sugar and flour. Mix with other ingredients. Preheat oven to 250°. Line your bread pan with foil. Press cake batter into the pan. Bake 1 1/2 to 2 hours. Cool before storing.
In a bowl, combine tomato, garlic, lime juice, salt, pepper and hot pepper sauce. Dice avocado and add to mixture, mashing until spreadable.
In large bowl, mix first 6 ingredients and add the next 3 ingredients. Add 1 package greens (spinach) and croutons.
Brown hamburger and onion. Stir in soup. Pour into casserole dish. Cover with sour cream and layer of Cheddar cheese. Top with Tater Tots and bake for 45 minutes or until golden brown.
Mix all ingredients and pour into cupcake liners in large muffin tins. Bake at 450° for 10 to 15 minutes. Yield: 2 dozen.
Combine cucumbers, onion and green pepper in a bowl. Add sugar, vinegar, salt and celery seed. Mix well. Cover and store in refrigerator. Wait 24 hours before enjoying. Pickles will last about 3 months.
Mix salmon, seasonings and eggs. Add milk and flour sifted with soda; mix well. Drop batter from spoon into hot vegetable or olive oil. Fry until brown, turning once. Serves 4 or 5.
Cut rounds out of bread with whiskey glass. Butter one side and toast in oven on a cookie sheet. Remove from oven; turn over to cool.
Mix dry and add wet ingredients. Bake at 400° for 12 to 15 minutes. Refrigerate and take out as needed.
Put chopped peanuts into shallow bowl. Put a piece of waxed paper on a plate. Put chocolate into skillet. Put skillet on burner. With adult help, turn burner to low heat. Stir with wooden spoon until chocolate melts. Turn off burner. Remove skillet from burner. Peel banana. On cutting board, cut banana in half with table knife. Push a wooden spoon into cut end of banana half. Use table knife to spread chocolate on all sides of banana halves. Then roll in peanuts. Put bananas on waxed paper-lined plate. Freeze until hard.
Cream butter, sugar, egg yolks, bananas, nuts, flour and salt. Add soda to milk; fold in beaten egg whites and pour into pan. Bake one hour slowly.
Bring water to a boil. Stir in barley and 1/4 teaspoon salt. Reduce heat and cover. Simmer 50 to 60 minutes or until tender. Drain and cool. Transfer to large bowl. Add tomatoes, green onions, parsley, cheese and mint. Combine lemon juice, oil, garlic, remaining 1/2 teaspoon salt and pepper. Pour over barley mixture; toss. Cover and chill at least 2 hours. Great served with tortilla chips as an appetizer.
Cook macaroni by directions on package. Blend flour, mustard, salt and pepper together. Melt margarine in 1-quart saucepan. Add flour mixture. Cook until blended; add milk and cook for about 10 minutes. Add cheese and heat until cheese melts. Drain and rinse macaroni. Layer in greased casserole with sauce. Bake at 350° for 30 minutes.
Cut off tops from pineapple; reserve tops. Cut out fruit from shell, leaving 3/4-inch wall. Punch a hole in each reserved top large enough for a straw; replace top. Wrap each pineapple in aluminum foil; refrigerate until serving time.
Melt butter in saucepan over medium heat. Blend in flour, salt and pepper. Add salmon liquid and milk and cook until thickened, stirring frequently. When mixture has thickened, remove from heat and add to it the salmon from which the skin and bones have been removed, and cheese. Pour into greased casserole. Place small biscuits on top. Bake.
Lightly brown onions and peppers in bacon drippings. Combine all ingredients in a casserole dish. Bake, uncovered, at 375° until bubbly and brown on top.
Layer cooked macaroni, cheese and tomatoes. Dot each layer with salt, pepper and margarine. Bake for 45 minutes at 350°.
Beat oil, sugar, eggs and vanilla until well blended. Combine dry ingredients and add to sugar mixture; beat well. Stir in apples and nuts. Pour	into a greased and floured 10-inch tube pan or Bundt pan. Bake at 325° for 1 hour and 15 minutes or until done. Cool in pan 10 minutes.
Preheat oven to 350°. Combine corn, creamed cheese and peppers in a 1 1/2-quart covered casserole. Bake, covered, about 30 minutes until heated through. Stir once or twice.
In a mixing bowl, stir together 1/2 c brown sugar, 1/2 c flour, 1/4 c peanut butter and melted butter or margarine till crumbly; set aside. Cream 1/2 c peanut butter and shortening. Gradually beat in 1 c brown sugar. Add eggs, one at a time, beating till light and fluffy after each addition.
Mix all ingredients in a large bowl. Pour in baking dish. Bake at 325° for 20 to 30 minutes.
Slice and quarter oranges. Mix oranges, lettuce and onions together. Add French dressing to your taste. Garnish with almonds.
Slice English muffins in half, then cut each half into fourths and arrange on two cookie sheets. Mix remaining ingredients well in a small bowl. Spread on the English muffin quarters. Freeze them at least 30 minutes, even if you plan to use them that night. (It is easiest to make them ahead.) Remove from cookie sheets and place in freezer bags. They may be kept frozen for weeks. When ready to serve, broil them until they are bubbly and slightly golden brown, just a few minutes. Serve hot.
Boil chicken broth, then add soy sauce. Pour eggs into center of contents while still boiling. Add parsley. This soup is delightful served with Oriental meals.
Combine first 7 ingredients. Sprinkle on pan. Microwave on High for 8 to 10 minutes, stirring every 2 minutes until brown (you may toast this in a regular oven). Add raisins. Mix well and spread on paper towels to cool. Store at room temperature in a tightly closed container.
Salt and tenderize steak letting it sit 1 hour. Mix remaining ingredients well and spread over meat. Roll up steak lengthwise and cut into 1 inch thick slices. Put onto skewers. Broil 6 inches above coals for 5 - 6 minutes on each side.
Beat eggs with vanilla and almond extract. Mix in orange juice and oil; set aside. In a separate bowl, mix whole wheat flour, baking soda and salt. Add liquid to dry ingredients, stirring just enough to mix. Cook on grill or griddle over medium heat. Serves 4 to 6.
In a 10-inch skillet, melt margarine over low heat. Add broccoli and onion; saute, covered, over medium heat. Stir well and remove from heat. Cook rice, drain and add to broccoli mixture. Add soup and cheese. Pour into buttered 2 1/2-qt. casserole and bake, covered, for 30 minutes at 350 degrees. If dry, add 1/2 cup milk.
Brown meat; drain fat.	Add taco seasoning; simmer according to package directions. Layer 13 x 9-inch pan with refried beans, meat mixture, salsa, green chilies and grated cheese. Bake 20 minutes at 350°. Top with black olives.
Boil potatoes until tender. Drain thoroughly and replace over heat for a minute to evaporate excess moisture. Pour melted margarine over potatoes. Sprinkle with chopped parsley and serve immediately.
Put chicken in greased 12 x 8 x 2-inch baking dish. Top with cheese. Combine soup and milk in small bowl; stir well. Spoon over chicken. Sprinkle with Stuff and Such. Drizzle oleo over chicken. Cover and bake at 350° for 50 minutes. Serves 6.
Mix pudding mix and pineapple. Add other ingredients and put in a large glass dish. Cover; refrigerate overnight. Serves 12.
Blend together softened cream cheese, sugar, vanilla and whipped topping with mixer. When well blended, put in pie shells and refrigerate 1 hour before serving. Add topping before serving.
Cream margarine, shortening, brown sugar and sugar in mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, salt and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition. Stir in vanilla. Fold in peanuts. Pour into greased and floured tube pan. Bake at 325° for 1 1/4 hours or until cake tests done. Cool in pan for several minutes. Invert onto serving plate. Frost with favorite caramel icing. Yield: 16 servings.
Sift all dry ingredients together. Mix with butter or oleo. Add eggs, apples and vanilla. Bake 45 minutes at 375°.
Take large bowl, mix all ingredients together. Sweeten to taste. Serve cold. Use more or less fruit if you wish. Use large apples.
In a small saucepan, combine sugar, cocoa and cornstarch. Add skim milk. Cook and stir constantly over medium heat until thickened. Continue cooking for 2 more minutes. Remove from heat. Add vanilla. Serve warm or cool. Can keep in refrigerator covered for one week. Use on ice cream, cake, etc. Only 47 calories per tablespoon.
Serve with rice (mixed with turmeric to give it a rich yellow color), shredded coconut, sliced banana and chutney. These are usually placed in separate dishes and passed around to be sprinkled on top of the bobotie.
Mix sugar with margarine. Stir in eggs; mix well, then add vanilla, 1 1/2 cups flour, baking powder and salt. Toss candy and nuts in the remaining 1/2 cup flour and add the mixture. Thoroughly grease a jelly roll pan or cookie sheet. Bake at 350° for 25 minutes. Cool 15 minutes in pan. Cut in 2-inch squares. Cool. Cut in half again. Can sprinkle with powdered sugar on top.
Heat 1/2 cup water and sugar together until sugar dissolves. Brew tea; add sugar-water mixture and the remaining ingredients.
Put all ingredients in a blender or jar. Cover and blend or shake until mixed well. Makes 2 servings.
Cover bottom of 1 1/2-quart casserole with meat. Spread rice over meat. Cover rice with onion; sprinkle salt and pepper. Top with tomatoes and water. Cover; bake at 300° for 2 hours.
Combine all ingredients in a large stock pot (except rice or macaroni). Boil over low heat 45 to 60 minutes. Serve over rice or macaroni.
Melt margarine in glass bowl on High in microwave. Add both sugars, vanilla and egg. Stir to smooth consistency. Gradually add flour, baking soda and salt. Stir until mixed. Stir in chocolate chips. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. This makes 3 dozen cookies.
Fill cups 1/3 to 1/2 with mix; finish with boiling water. Makes approximately 115 cups.
Boil water and raisins. Remove from heat and add margarine. Let cool. Stir in egg and sugar.
Mix all ingredients together and spread in hollowed out bread. Replace bread lid and wrap all in foil. Bake at 350° for 1 to 1 1/2 hours. Use bread pieces and corn chips, etc., as dippers.
Wash and dry whole peppers. Line broiler pan with foil. Broil peppers 10 minutes, turn, boil additional 10 minutes or until peppers turn almost black. Set peppers aside to cool. Under cold running water, peel off skins, remove stems and seeds and slice in half. In large bowl combine all ingredients and marinate for 4 hours. Take peppers out of refrigerator and allow to reach room temperature. Prepare platter with a bed of bite-size lettuce and serve peppers with slices of fresh Mozzarella cheese and olives. Serves 6.
Preheat oven to 350 degrees. In large skillet, cook bacon 1 minute, tear into small pieces. Add ground beef and onion, cook until browned. Stir with fork to break up meat, drain. Add ketchup, sugar, brown sugar, mustard, salt & vinegar, stirring to blend. Spoon mixture into a casserole dish and add remaining ingredients, stirring lightly to blend. Bake 1 hour. Recipe can be doubled or tripled.
Mix cream cheese, sour cream and taco seasoning. Spread in bottom of 9 x 13-inch pan (double if you like it thicker). Chop the vegetables thin and small. Add in layers in pan in the following order: lettuce, green pepper, onion, tomato and Cheddar cheese. Use Tostitos for dipping.
Mix pudding and milk as directed. Add sour cream. Mix well and blend in Cool Whip. Put in dish layers of vanilla pudding, wafers and bananas.
Mix packages of Jell-O with boiling water until dissolved. Add mayonnaise and blend with electric mixer until smooth. Refrigerate until partially set. Fold in remaining items, adding milk and cold water mixture last. Pour into Pyrex dish and let set until firm.
In a large kettle, cook potatoes, carrots and celery in water until tender. Drain, reserving liquid. Set vegetables aside. In same kettle, saute onions and butter until soft. Stir in flour, salt and pepper. Gradually add milk; stir until thickened. Stir in vegetables. Add 1 cup or more of reserved liquid until soup is desired consistency. Add shredded cheese. Simmer. Serve hot. Makes 2 1/2 quarts.
Butter a 10-inch spring-form pan or 9 x 13-inch pan. Line sides with 12 or more cookies; mix with butter and place on bottom of pan. Save some for topping. Dissolve gelatin in hot water. Add lemon juice and sugar and let stand to cool. Whip milk in large bowl until stiff peak is formed. Mix in gelatin mixture and add lemon rind and green food coloring. Pour over crumbs and top with remaining crumbs. Chill about 4 hours or until firm.
Combine in 4-cup measuring cup the 2 cups water, molasses and margarine. Heat in microwave until margarine is melted; stir. Combine in large bowl the yeast, dry milk powder, flours and cereal. Stir to blend. Combine wet and dry ingredients. Knead until smooth and elastic. Place in lightly oiled large bowl and cover with towel or plastic wrap. Let rise until double in bulk. Punch down and knead. Shape into loaves and place in lightly oiled (or spray with Pam) bread pans. Let rise again until doubled in bulk. Place loaves in oven. Turn on oven to 350°. Bake 35 to 45 minutes depending on your oven and "doneness" taste.
Melt peanut butter chips and condensed milk in heavy saucepan. Stir constantly and do not scorch. Blend in cream cheese. Mix in the ground nuts, raisins or dried fruit. Chill at least 2 hours.
Place chicken in skillet. Spread ketchup over all the pieces. Add the cola. Cover and cook on medium for 30 minutes. Uncover skillet and continue cooking until done and until some of the liquid is evaporated. Turn chicken a couple of times to prevent sticking.
Boil the chicken breasts. Cut cooked chicken into small pieces. Mix together the cheese, sour cream, chicken soup and poppy seed. Add cut up chicken pieces and mix well. Put in casserole dish. Melt the margarine. Mash up the crackers and mix with the melted margarine. Spread over chicken mixture. Bake 40 minutes at 350°.
Drain pineapple tidbits and fruit cocktail. Set aside. Stir lime Jell-O into sour cream. Fold in Cool Whip. Carefully fold in drained fruit. Keep refrigerated. You can use different flavors of Jell-O. Serves 8 to 10.
Mix! Bake at 350° until bubbly. Serve with bagel crisps or pita chips.
Cut up pork or chicken. Heat 1 inch oil in wok. Mix flour, cornstarch, water, 1/2 teaspoon salt and egg. Mix together to make batter. Stir meat in batter until coated, then fry. I use my fingers to coat the meat, I find it easier. Fry for 5 minutes. Drain on plate with paper towel.
Heat oven to 375°. Cream butter flavor Crisco, cream cheese and milk in medium bowl at medium speed until well blended. Beat in sugar and vanilla. Mix in flour. Stir in nuts. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 375° for 10 minutes. Remove to cooling rack. Makes 3 dozen 2-inch cookies.
Place 3 pretzels side by side after dipping them in the melted chocolate or bark. The pretzels should be on waxed paper with space between each group of 3. Drizzle white chocolate in the center of the "bacon and top with an M&M for the yolk.
Remove the stem ends of tomatoes and cut out the centers. Fill with filling made from the rest of the ingredients. Place in a baking dish and bake in a moderately hot oven at 350° for 30 minutes.
Place zucchini in a small amount of boiling water, simmer until tender. Drain and cool. Add remaining ingredients. Place in an unbaked pie shell.
Cream the butter and sugar. Add 2 whole eggs. Separate the other two and add the yolks. Save the 2 whites for the icing. Beat in well. Sift flour, salt and baking powder. Add alternately with milk. Beat with electric mixer until smooth. Bake in four 8-inch greased and floured layer pans at 350° for 20 to 30 minutes or until cake springs back when lightly touched with fingers. Frost with icing or may use whipped cream and coconut.
Grate cheese; add beans, chopped onion and pimento. Mix into large bowl. Break chips; add also chopped lettuce. Just before serving, add dressing and fold in all ingredients.
Mix pudding and milk according to directions on box. Then mix in sour cream and Cool Whip. Layer this mix in a large bowl along with vanilla wafers and bananas. This mix keeps well in the refrigerator and then layer with cookies and bananas when ready to serve.
Sift flour and sugar into mixing bowl and blend well. Bring to a rapid boil in saucepan the margarine, shortening, water and cocoa. Pour over flour/sugar mixture and mix well. Combine remaining ingredients and add all at once to batter, mixing well. Pour into lightly greased and floured sheet cake pan. Bake at 400° for 20 minutes. Let cool 10 to 15 minutes while preparing frosting.
Preheat oven to 350°. Brown beef with onion and green pepper in a large skillet over medium-high heat, stirring occasionally to separate meat; drain. Stir in spaghetti sauce.
Noodles: Fill large pan with 3 to 4 quarts water, 1/2 tablespoon salt and 1 tablespoon oil. Bring to a boil; put lasagna noodles in and cook for time stated on the box. Drain noodles. (Begin remaining steps while waiting for water to boil and noodles to cook.)
Split fresh shrimp in half from the head to the top of the tail. Place shrimp on a cookie sheet with peeling side down. Sprinkle garlic salt, Season-All and salt on fresh shrimp. Sprinkle self-rising flour lightly over the top of the seasoning. Pour melted butter over the top. Bake at 500° for 10 minutes. Serve hot in shells.
Cream shortening and sugar together. Add egg, beat well. Add zucchini and set aside. Combine all dry ingredients and add to zucchini mixture. Stir thoroughly, then add raisins. Drop rounded teaspoonfuls 2-inches apart on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Yield: 3 dozen.
In large bowl, cream together margarine, fruit sweetener and yogurt. When well blended, beat in egg whites. Combine dry ingredients separately and add to batter. Pour into a 9 x 9-inch pan which has been sprayed with nonstick coating. Bake for 30 minutes at 350°. Makes 16 pieces. One piece = 1 bread and 1 1/2 fat exchanges and contains 140 calories, 6 grams fat, 19 grams carb, 3 grams protein, 140 mg sodium and trace of cholesterol.
Coat chicken with flour and deep fry. Put the rest of the ingredients in a pot and bring to a boil. Add chicken and simmer about 5 to 10 minutes, turning chicken to coat with sauce.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually blend in flour mixture. Stir in M&M's. Roll into balls; place onto ungreased cookie sheets. Bake for 8 to 10 minutes. Makes about 5 dozen.
Brown and drain sausage. Melt the cheeses in a double boiler. Mix with sausage and serve warm.
Mix and blend first 8 ingredients. Add carrots. Bake in 3 layer pans for 30 minutes at 350° or one 9 x 13 pan for 45 minutes.
Toss stuffing mix with half can of soup. Add chicken broth and beaten eggs. Spread mixture in baking pan, 9 x 9-inch. Top with cooked chicken.
In a large saucepan, stir the yeast into the warm water. Add sugar, salt, oil and half the flour. Beat the mixture until consistent. Add 3 more cups flour and mix with hands. Turn out onto counter top and knead for 10 minutes. Add flour only as needed to make dough dry enough to handle. Let rise in saucepan until double. You might cover with a towel to hold in warmth. Punch down. Reshape into long, skinny loaves (1 1/2-inch diameter before rising). Let rise again until double or triple in bulk on cookie sheets. Bake at 425° until the bread is dark and crispy. Cut into bite-size pieces, ensuring a crust on each piece. Stab with fondue forks and dip into the Cheese Fondue mixture.
Sift dry ingredients together. Add grated carrots and oil. Bake at 350° for 30 minutes. Makes 3 layers.
Melt butter, syrup, salt and brown sugar together. Cook 2 minutes on high. Add vanilla and soda; should foam up. Pour pops in large grocery bag and syrup mixture over pops while it's still hot. Shake bag really well. Cook for 4 more minutes, shaking well after each minute. Pour out on wax paper and separate.
Remove bones and skins and separate into flakes and add seasonings. Cook bread crumbs in milk 5 minutes. Add salmon and egg yolks, beaten until thick and lemon colored. Fold in stiffly beaten egg whites. Turn into buttered loaf pan or other shape desired. Set in pan of hot water and bake at 350° until firm. Serve with cream sauce and peas and a little pimento.
Mix all ingredients except dough. Cut dough in squares, put ingredients in middle, wrap and tuck in ends. Heat oil to 350°. Deep fry egg rolls, turning both sides until golden brown color. Drain excess oil before serving.
Melt morsels in a double boiler. Mix in noodles and nuts. Drop one spoonful on a cookie sheet and let cool.
Drain cherries into separate bowl. Put cherries and all ingredients, except butter, into saucepan. Cook slowly until thickened. Pour into unbaked 9-inch pie shell. Add pieces of butter. Top with lattice top. Bake as usual.
Crush 3/4 of Oreos and press in bottom of 9 x 12-inch pan. Pour enough melted butter over this to hold it together. Mix pudding and milk together; add cream cheese. Pour over Oreo crust. Spread Cool Whip over all. Top with crushed Oreo cookies. Refrigerate until cold.
Cut bacon into small pieces. Brown it well and drain. Cut potatoes into cubes and add to bacon. Add water to just cover potatoes and bacon. Boil until potatoes are soft. Add creamed corn. Simmer about 15 minutes. Salt and pepper to taste. Enjoy!
Prepare first 3 packages Jell-O separately using 1 cup hot water and 1/2 cup cold water for each. Pour into separate 8 x 8 x 2-inch pans and chill overnight.