HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare wild rice as directed. Set aside. Saute onions, celery and bell peppers in butter until tender. Do not brown. Combine sauteed ingredients with rice. Add thyme and serve.
Cook bacon, drain and cut into pieces. Add onion to drained fat and cook until tender and lightly browned. Add potatoes and water and cook until tender. Soak crackers in milk. Add corn and soaked crackers to the mixture. Heat to a boil.
Whip softened cream cheese. Mix with all other ingredients and chill. Serve with crackers.
Mash bananas. Add ingredients and pour lemon juice over this. Blend; stir well. Freeze.
Preheat oven to 350°. Beat eggs in cup and fill to 3/4 mark with milk. Add to ground meat along with bread crumbs, onion, salt and pepper. Mix everything with hands and roll into egg shaped patties approximately 4 ounces each. Place in a covered roaster and bake for 1/2 hour. Remove from oven and pour gravy over patties. Bake for another 1/2 hour or until done.
Cream together sugar, cocoa, butter and milk. Bring to a boil; boil for 1 minute. Remove from heat; add vanilla, peanut butter and oats. Beat until thick and smooth. Spoon onto waxed paper to cool.
Press dough onto pizza pan and bake until light brown. Mix sugar and cream cheese. Spread on cookie when done. Layer bananas and oranges. Cover with pie filling. Refrigerate until served.
Chill juice and ginger ale. Mix well in punch bowl. Add about 4 or 5 cups of ice cream. Serve.
Rinse and scrub potatoes; pat dry. Prick a few times with fork and bake at 375° for 1 hour or until soft. Cut thin slice off top of each potato and carefully scoop out pulp. Place pulp in mixing bowl. Separate eggs; add yolks to pulp. Blend until smooth. Add butter and cream; season to taste with salt and pepper. Beat egg whites until stiff peaks form. Fold into pulp mixture. Fill shells with mixture. Sprinkle with cheese and bake at 375° for 15 minutes. Top as desired with green onions, chives, parsley, bell pepper or mushrooms or include in mixture.
In a large bowl, mash bananas. Add sugar, oil, vanilla and eggs. In another bowl, mix dry ingredients, then add to banana mix. Stir well. Add walnuts. Bake at 350° for 1 hour.
Combine milk, flour, sugar, egg and seasoning. Stir in chilies, onions and squash mixture until consistency of potato patties. Drop by tablespoonfuls onto hot oil. Fry until golden brown.
Mix all ingredients together and cook until it thickens. Pour into browned pie shell. Top with margarine from egg whites. Brown in oven until margarine becomes brown.
Bake cake in 9 x 13-inch oblong pan according to directions. While hot, poke large holes in cake and pour milk in holes all over cake.
Combine all ingredients in a bowl. Process in blender until smooth. Refrigerate until ready to use.
Take two wafers and 1 mint. Put a squirt of mustard (yellow frosting), a squirt of ketchup (red frosting) and a squirt of pickle (green frosting) on one side of vanilla wafer; put your hamburger together. Have fun eating your candy hamburger.
In a food processor, process until fluffy the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla. Spread the mixture in the bottom of the shell. Sprinkle the pecans over the cheese mixture. Beat the remaining 3 eggs with an electric mixer until foamy. Do not overmix. Add the corn syrup, the remaining 1/4 cup sugar, 1 teaspoon vanilla and the salt. Mix well. Pour this over the pecans. Bake in a preheated 350° oven for 40 minutes. Serve warm or cold.
Broil flank steak 2 to 3 inches from source of heat for about 8 minutes. Turn and broil 8 minutes longer or until well browned and to desired degree of doneness. Cut meat diagonally across grain into very thin slices. Keep warm.
Cream butter, sugar and vanilla together. Add eggs, one at a time, beating each 1 minute at high speed.
Heat oven to 350 degrees. Mix sugar, butter, vanilla and egg in bowl. Stir in flour. Press dough in bottom and 1/2 inch up sides of ungreased 9 x 13 pan. Bake until edges are light brown, about 10-15 minutes. Beat brown sugar, corn syrup, vanilla and eggs with a spoon; stir in pecans. Pour over crust and bake until set, 25-30 minutes. Loosen edges from side of pan while warm. Cool completely and cut into bars about 1 1/2 by 2-inches. Cover and refrigerate any remaining bars.
Melt butter, stir in cake mix and add 2 eggs. Divide and spread 3/4 the way up in 2 greased 9 x 9-inch pans. Mix softened cream cheese, powdered sugar and 2 eggs. Divide and pour on top of cake mixture. Bake at 350° for 35 to 45 minutes.
Peel and cut banana into large chunks. Place in a plastic bag; seal and freeze 5 to 6 hours or overnight. Place all ingredients in a blender. Blend until smooth.
Mix pecans, flour, sugar and butter in a 9 x 13-inch pan. Bake for 25 minutes; cool well. Blend cream cheese, confectioners sugar and 1/2 container of Cool Whip. Spread on base. Mix puddings and milk. Pour over cream cheese mixture. Ice with remainder of Cool Whip. Top with shaved chocolate. Refrigerate overnight.
Peel and slice cucumbers. Slice or chop green pepper and dice onion. Mix together 1/2 to 3/4 cup Miracle Whip, canned milk (to thin), vinegar, sugar (to taste), salt and pepper. Mix with cucumbers.
Cook chicken quickly in oil. Add broccoli and broth and simmer 2 minutes. Add soy sauce that has been mixed with cornstarch and sugar and stir until thickened. Simmer 2 minutes. Mix in green onions and sprinkle on cashews. Serve over hot cooked brown rice. Very quick.
Mix all ingredients together. Pour into 2-quart casserole. Bake at 350° for 1 hour. Will be puffed and brown.
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make soft dough.
Combine oats and boiling water; let cool. Mix together eggs, sugar, oil and buttermilk. Stir in sifted dry ingredients with All-Bran just until moistened. Store in covered containers in refrigerator up to 6 weeks. Bake in well-greased muffin tins. Raisins, nuts or chopped dates may be added to batter before baking at 375° for 15 to 20 minutes. Makes 5 to 6 dozen muffins.
Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling.
Cook squash until done. Mix all ingredients with cooked squash. Put half of stuffing on bottom of dish. Put the squash mixture in and cover with remaining stuffing. Bake at 350° until brown, or about 30 minutes. Makes 2 dishes and freezes well.
Preheat oven to 350°. Mix sugar, butter, egg and vanilla. Add 1 cup of flour, stir, half of the milk, stir. Add cup of flour and rest of milk; stir. If mixture is not thick enough, add more flour. Roll out thin and cut out cookies. Bake until golden brown.
Cook rice according to directions. Combine rice, chopped chicken, water chestnuts, celery and onion. Place into 2 1/2-quart baking dish; stir mayonnaise and mushroom soup together and spread on top of chicken mixture. Bake, covered, in preheated 325° oven for 1 hour. Makes 6 servings.
Put all in pint jar; add enough milk to shoulder of jar and shake well. Good for cole slaw, potato salad and macaroni salad.
Mix all ingredients. Microwave until melted together. Stir several times. Stir in scallions. Can be used as a dip for chips or vegetables. Also, can be served over baked potatoes.
Heat oven to 375°. Spray muffin pans with nonstick cooking spray. Stir baking soda into yogurt. In a mixing bowl, combine sugar, whole wheat flour, all-purpose flour and baking powder. Stir in the yogurt mixture, oil, egg whites and vanilla until just combined. Fold in fruit.
Mix shortening, butter, sugar, brown sugar, eggs and vanilla thoroughly. Blend in flour, soda, salt and chocolate chips. I sift all my dry ingredients before adding to creamed mixture; stir in chips last with spoon. I also add an extra 1/2 cup flour for softer, rounder cookies. I roll the dough into balls, the size of walnuts (almost) and place almost touching on the cookie sheet. Bake at 375° for 8 minutes.
Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift flour, soda and salt together. Stir flour stuff into creamy stuff. Roll cookie dough into balls and crisscross lightly with fork. Bake 8 minutes on ungreased cookie sheet.
Wash pickles and drain. Pack in cans. Pour the mixture over them. Cool. Seal.
Boil potatoes and eggs. Chop all vegetables and eggs and mix with salad dressing. Chill and serve.
Mix all ingredients together. To serve, use 2 teaspoons of mix to 1 cup boiling water.
In a large skillet, combine sugar, margarine, salt and evaporated milk. Bring to a full boil over medium heat, stirring constantly. Boil for 4 minutes. Remove from heat. Add chocolate chips, marshmallows and vanilla. Stir until completely melted and smoothly blended. Place in buttered 9-inch pan. Cool. Cut into squares.
Grind washed cranberries into a bowl. Peel and core apples; grind into bowl with cranberries. Grate orange peel into bowl with cranberries and apples. Cut orange in half and squeeze juice and bulk into same bowl. Add sugar and stir well. Add crushed pineapple and stir well. Chill overnight.
Cream sugar and butter or margarine. Add eggs one at a time. Sift flour, salt and soda together. Put 1/2 cup flour in at a time, alternating with sour cream. Add vanilla and lemon. Grease and flour bottom and sides of a 12-inch tube pan. Put wax paper on bottom of pan. Bake at 300° for 1 1/4 to 1 1/2 hours.
Mix sugar, cocoa, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Remove from heat. Gradually stir at least half of the hot mixture into the 3 egg yolks, slightly beaten, then blend into hot mixture in saucepan. Boil 1 minute more. Remove from heat and add margarine and vanilla. Pour into 9-inch baked pie shell. Spread meringue lightly on pie filling, sealing edges well. Bake at 400° for 8 to 10 minutes.
Combine dry ingredients in large bowl. Add eggs, syrup, vanilla and margarine. Beat with electric mixer until blended. Stir in pecans. Pour into pie shell. Bake at 350° for 55 to 60 minutes.
Mix first four ingredients in a large saucepan. Cook to soft ball stage on candy thermometer. Remove from heat and add butter. Pour syrup over corn and mix. Form into soft balls.
Brown the hamburger meat with the onion, salt, pepper and garlic powder. Drain meat. Mix together remaining ingredients and let simmer while you prepare the noodles.
Soften yeast in warm water. Combine all ingredients except cinnamon and sugar; mix well. Divide dough into 12 pieces. Let sit 10 minutes. Roll out on floured board. Using hands, stretch each piece into circular shape. Heat oil in 10-inch skillet. Place each piece of dough into hot grease. Turn once, to lightly brown. Place on absorbent paper towel. Sprinkle with sugar and cinnamon mix.
Mix the Parmesan cheese, bread crumbs, salt, garlic powder and pepper together. Dip the potato sticks in butter, then roll in cheese and bread crumb mixture. Place on cookie sheet. Drizzle with any leftover butter. Bake at 400° for 30 to 35 minutes.
Mix brown sugar, flour and shortening. Add nuts. Put in a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes, slightly brown. Stir occasionally while hot. Cool. Mix the cream cheese, powdered sugar and vanilla. Stir into whipped cream. Spread Thank You blueberries or cherries on top.
Soak bread in milk/water mixture. Beat egg yolks well. Blend sugar and cornstarch in top of double boiler and cook 15 minutes, stirring often. Add egg yolks and cook 5 more minutes, stirring. Let custard cook and pour over orange sections. Prepare meringue and place on pudding. Put in a 300° oven 12 to 15 minutes. Turn oven off and leave in oven another 15 minutes. Serve chilled.
Preheat oven to 425°. Spread sauce on one side of the unsliced pita bread. Sprinkle green pepper, mushrooms, onion and black olives over sauce. Sprinkle cheese over vegetables. Place on ungreased pizza pan or cookie sheet. Bake 5 to 10 minutes or until done.
Slice the eggplant, rind and all, 1/4 inch thick. Salt thoroughly each slice and set aside in large bowl for 20 minutes (this is to remove the poison).
Peel and cut potatoes into even sized pieces. Put the potatoes, water and stock cubes into a large saucepan. Wash and chop the watercress. Reserve 2 tablespoons. Add the rest to the saucepan together with the stems. Bring to a boil, then simmer gently for about 15 minutes or until the potatoes are tender. Let cool a bit, then puree in a blender. Mix the potato flour or cornmeal with the cream or milk and add this to the soup, stirring. Simmer the soup for 5 to 10 minutes more. Add the reserved watercress leaves. Season to taste with salt, pepper and nutmeg. Serves 4.
Thaw and squeeze all moisture from spinach. Place in food processor. Add remaining ingredients and process until well blended. Refrigerate for 6 hours or overnight to blend seasonings.
Combine butter and flour, cooking over low heat for 3 to 4 minutes. Saute celery, carrots and onions. Heat milk and chicken broth together. Add butter, flour, seasoning, vegetables and crab meat. Simmer over low heat for about 30 minutes. Then add sherry and half and half. Simmer for another five minutes.
Mix together all ingredients and knead. Use 1/4-1/2 dough for pizza pie. Pat 1/2 dough into 9 X 13 pan.
Cream shortening, butter and sugar. Add eggs one at a time, beating thoroughly after each addition. Sift flour with baking powder; add to creamed mixture, 1 spoonful at a time, alternating with milk. Add vanilla; stir in crushed pineapple and juice and blend well. Pour batter into well-greased 10-inch tube pan. Place in cold oven. Turn oven to 325° and bake 1 1/2 hours or until top springs back when touched lightly. Let stand a few minutes in pan. Run knife around edges and remove carefully to rack. Combine butter, powdered sugar and about 1 cup drained pineapple. Cook until clear. Pour over cake. Let run down sides.
Blend honey and butter until smooth. Add the eggs and mix well. Mix in flour, salt, baking powder and spices, alternating with pumpkin, raisins, and nuts. Drop by teaspoonful on greased baking sheet and bake at 350° for 10 to 12 minutes.
Prepare spaghetti and sauce as directed on package. Combine spaghetti, 1 cup sauce and the grated Parmesan cheese. Place in an 8-inch square baking dish. Combine meat, green pepper, mushrooms, egg, onion and seasonings. Mix lightly. Spread on spaghetti. Top with remaining sauce. Bake at 350° for 45 minutes. Top with cheese. Put back into oven just to melt cheese. Makes 6 servings.
Preheat oven to 375°. Spray baking dish with Pam. Arrange celery on bottom of dish. Top with chicken and garlic. Sprinkle with oil, parsley, tarragon and pepper. Pour wine over all. Cover tightly with foil and bake at 350° for 1 hour until chicken is tender.
Melt margarine then mix it and all other ingredients. Stir only enough to mix. Bake at 350° for 20 minutes.
Combine beans and soup; place in a baking dish 1/2 the mixture. Add layer of the onion rings. Add remaining mixture and top with onions. Bake at 325° for 30 minutes. Serves 12 to 14.
Stir together flour, baking powder, salt and sugar. Set aside. Measure All-Bran cereal and milk into mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and shortening. Beat well. Add dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake in oven at 400° for about 25 minutes or until muffins are golden brown. Serve warm. Yields 12 muffins.
Beat eggs, flour and butter until smooth. Add maple syrup and milk; stir. Blend; pour in pie crust. Add walnuts. Bake at 350° for 1 hour.
Mix all ingredients except eggs and flour; add eggs. Add flour. If needed to make the right stiffness, add a little more flour. Refrigerate until ready to use. Shape and let raise for 2 hours. Bake at 400° until brown.
Put all ingredients in blender; blend until smooth, about 15 to 20 seconds. Fry in oil.
Sprinkle tenderloins with salt and black pepper. Heat butter and oil in large skillet. Add chicken tenderloins and onion. Cook until chicken is tender. Sprinkle flour in pan and stir. Add broth and stir. Add remaining ingredients (except noodles or rice). Cover pan and simmer for about 10 minutes. Serve over noodles or rice.
Dip ribs in flour and brown in small amount of oil. Place ribs in sauce made with remaining ingredients. Spoon sauce over ribs to make sure they are covered. Cover pan and simmer at 220° for 1 1/2 hours or more. Turn ribs once or twice. Add water as needed, in small amounts.
Fry shells in a tablespoon of grease lightly in frypan. Mix onion and spice with hamburger. Place 4 tablespoons of meat on each shell and sprinkle with cheese. Roll shells and place on a cookie sheet. Pour the can of kidney beans over the shells and then the can of salsa over the kidney beans. Sprinkle any remaining hamburg over the salsa. Heat in a 350° oven for 10 minutes and sprinkle with shredded cheese. Serve.
Mix all ingredients well. Chill in refrigerator until firm. Roll out and cut. Bake at 375° for 8 to 12 minutes.
In large bowl, combine dry ingredients with extract and frosting. Make balls, using 1 teaspoon measure, being sure mixture is well blended. Roll balls in powdered sugar. Store in tightly covered container.
Mix oleo with dip. Mix spinach and dip mixture. Sprinkle crumbs on top. Bake at 350° for 20 to 30 minutes. Even spinach haters like this casserole.
In large skillet, cook onions in butter until tender, about 20 minutes. Transfer onions and butter to crockery cooker; add condensed beef broth, water, Worcestershire sauce and pepper. Cover and cook on low heat setting for 4 to 6 hours. Ladle soup into bowls; garnish with cheese crackers or slices of toasted French bread if desired. Makes 10 to 12 servings.
Cook on medium heat sugar, butter and evaporated milk. Bring to a boil. Boil exactly 5 minutes (no longer). Remove from heat. Add peanut butter, the jar of marshmallow cream and vanilla. Beat until smooth. Pour into buttered 9 x 13-inch pan. Let cool and cut into squares.
Cook chicken and cut into one inch strips or into cubes. Place with pasta. Heat 2 tsp. oil in skillet or stir fry pan. Add carrots and pepper. Stir fry 2-3 minutes, add asparagus and squash. Stir fry 1-2 minutes or until vegetables are crisp-tender. Whisk water, lemon juice and soup. Mix in small bowl. Add sauce to vegetable mixture. Reduce heat for about 5 minutes until sauce has thickened. Add pasta and chicken, toss to coat. Grate cheese over pasta and enjoy.
Saute hamburger and onion and add remaining ingredients. Cook well. Mix 1 cup flour with 1 cup water and simmer until thick to make gravy. Blend gravy with hamburger mix to complete sauce for hot dogs.
Cook raisins and water until water is gone. Set aside to cool. Cream together the oil, sugar, eggs and vanilla. Add soda, salt and flour. Stir in raisins. Roll in ball and dip in sugar. Bake at 350° for approximately 8 minutes.
Line pie pan with pastry. Put in rhubarb and part of the sugar and tapioca, then put in cherries, food coloring and rest of sugar and tapioca. Top with lattice crust. Bake 60 minutes (400° for 15 minutes and 350° for remaining time).
Preheat oven to 250°. Mix popcorn and peanuts on a large cookie sheet and place in the oven. Mix all remaining ingredients in a saucepan over medium heat; stir until boiling. Bring syrup to hard ball stage (260° on candy thermometer). This takes 20 to 25 minutes. Remove popcorn from oven and quickly pour the syrup over it. Place back in oven for 15 minutes. Stir, every 5 so that all popcorn is coated.
Brown pork in saucepan. Add onions and saute until onions are tender. Add clam juice and bring to boiling point. Add potatoes, salt, pepper and Worcestershire sauce. Cook until potatoes are tender. Add clams and milk. Simmer about 30 minutes. Do not boil.
Blend the cream cheese and other ingredients, except tuna. Add the tuna gradually; beat until well blended. Pack in small bowl or mold. Chill for 3 hours. Serve with snack crackers.
Combine chicken, almonds, onion, celery and green pepper. Mix cream with mayonnaise, vinegar, salt and pepper. Toss together with chicken. Add grapes and toss lightly. Arrange salad greens and top with chicken salad. Serves 6 to 8.
Soak liver for 2 hours at least (can soak overnight) in 6 cups cold water and 1/2 cup vinegar. Drain in colander and rinse with cold water. Lay out on paper towels. Roll each piece of liver in cracker crumbs. Lay a strip of bacon on waxed paper; lay the cracker crumbed piece of liver on the bacon strip and roll into a ball. Put liver balls tightly into a lightly greased 8 1/2 x 11-inch glass baking dish. Cover with foil and bake at 350° for 45 minutes. Place sliced onions on top, recover and bake an additional 15 to 20 minutes or until onions are tender.
Combine all dry ingredients together; mix well. Add all the other ingredients. Batter will be thin. Pour into greased and floured cake pan. Bake at 350° for 35 to 40 minutes for a long pan; bake for 30 to 35 minutes for round pan. Frost with your favorite frosting.
Combine Jell-O, sugar and water in a small pan. Bring to a boil, stirring to dissolve sugar and Jell-O. Remove from heat. Stir in fruit. Set aside to cool.
Mix squash, onions, bell pepper, hot pepper, pimientos and salt together; let stand overnight in plastic container. Next morning, mix vinegar, sugar and pickle spice, cumin and celery seed tied in cloth. Put in pan and bring to a boil. Add mix to squash mixture and boil for 15 minutes. Put in hot jars and seal. Ready to eat. Makes 6 quarts.
Mix ingredients and pour in well greased and floured Bundt cake pan. Bake 1 hour at 350°.
Bring soup and milk to boil. Add vegetables and cook on low for 15 to 20 minutes. Remove from heat and stir in cheese to melt through.
Mix well and put in rolls. Roll each roll in waxed paper so it will not dry out. Cool overnight and slice into cookies. Bake at 350° for 8 to 10 minutes.
Cook squash in a small amount of boiling water until tender, but still crisp; drain. Saute onion in butter; add squash, stirring to mix. Spoon mixture into lightly greased quart baking dish. Layer with eggs, then cheese, then corn chips. Bake at 350° for about 15 minutes or until cheese melts.
Beat sugar and eggs together with electric mixer at high speed for 5 minutes. Add cocoa and flour. Stir in melted margarine by hand. Stir in nuts, vanilla and salt. Pour into greased and floured 9 x 13-inch pan. Bake for 30 minutes at 350°. Ice if desired or dust with powdered sugar.
Mix pumpkin, eggs and milk together. Pour into a 9 x 13-inch greased pan. Sprinkle cake mix on top. Pour melted butter over cake mix. Top with sprinkled nuts.
Soften yeast in water. Sift flour, sugar and salt in mixing bowl. With pastry blender, cut in butter until mixture resembles coarse meal. Add egg, softened yeast and milk; beat well. Stir in cheese, parsley, oregano and garlic. Turn into greased casserole dish. Let rise 45 minutes. Beat egg and brush top. Sprinkle sesame seeds over egg. Bake at 350° for 20 to 30 minutes.
Put all in oven roaster and cover. Can be baked in slow oven all day or at 350° for 2 1/2 to 3 hours.
Boil sugar, milk, cocoa, syrup and butter over medium heat for 4 minutes. Add nuts and vanilla and beat until cool and starts to thicken.
Saute onion and mushrooms in butter. Cut chicken breasts in half; saute with the preceding. Add remaining ingredients except the vegetables. Simmer until cheese melts. In 9 x 13-inch casserole, put vegetables on bottom; cover with chicken mixture. Bake at 350° to heat through, about 1/2 hour. Longer if taken out of the refrigerator.
Heat shortening in skillet. Drop in vegetables; stir well. Cover tightly; steam 5 minutes on medium heat, stirring several times. Season with salt and pepper. Serve immediately. Makes 4 servings.