HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground meat, onions and garlic. Add corn, tomatoes and chili powder. Simmer 20 minutes. Stir in tomato juice, yellow corn meal and olives (drained). Heat to simmering point. Place in a 13 x 9-inch pan and bake for 40 minutes at 350°.
Melt butter. Add brown sugar; stir until well blended; cool. Add egg and mix well. Stir in dry ingredients; add vanilla and nuts. Spread in well-buttered 8-inch square pan. Bake at 350° about 25 minutes. Cool; cut in squares. Makes 16.
Coat bottom of a 10-inch spring-form pan with cooking spray. Wrap outside bottom and sides. Position knife blade in food processor bowl; add the Ricotta cheese and cream cheese; pat smooth. Pour into a large bowl. Stir in pumpkin; set aside.
Mix 1 stick of margarine with potatoes. Add sour cream, onion, celery soup (as is), cheese, salt and pepper. Pour into 13 x 9-inch baking dish.
Beat egg white until foamy. Mix in sugar and vanilla. Fold in pecans. Drop on greased cookie sheet. Bake at 250° for 30 minutes. Turn oven off and leave in oven for 10 minutes. Remove from oven. Let cool. Place in sealed container.
Mix all except apples and nuts. Batter will be stiff; mix well. Stir in apples and nuts. Pour into a bundt pan and bake at 350° for 1 hour.
Cook first three ingredients until thick and clear. Add few drops of red food coloring. Mix other ingredients, except rhubarb until crumbly. Press half of mixture into a greased baking dish. Add 4 cups of diced rhubarb, then glazed mixture, then rest of crumbly mixture. Bake at 350° for 1 hour.
Cut up ingredients and cover with water. Bring to a boil; boil hard for 10 minutes. Turn heat down; simmer 2 to 3 hours, or until vegetables are tender.
Puree all ingredients in blender. Pour into 6 (4 ounce) paper cups. Freeze until partially frozen. Stand a wooden stick or a straw (cut in half) in the center. Freeze solid. To eat, peel the paper cup off.
Cream the sugar and butter. Add flour, baking powder, salt and milk. Spread in greased 9 x 13-inch pan. Top with 2 cups blackberries (or any kind of fruit). Sprinkle 1 cup sugar on top. Pour 2 cups boiling water over all. Bake at 350° for 50 minutes.
Heat oven to 400°. In a large bowl, beat eggs, sugar, syrup, butter and salt until smooth. Stir in pecans and pour into shell. Bake 10 minutes. Reduce heat to 325° and bake 35 minutes or until center is firm. Remove from oven and cool.
Grate peeled apples; add pineapple, coconut and sliced bananas. Add orange juice and 1 can water. Add enough sugar to sweeten to suit your taste. Cover the bowl and let flavors mesh overnight.
Layer ingredients desired on individual plates (let people self serve). Go easy on the Chinese noodles. Put gravy over all.
Cream sugar and shortening until fluffy. Stir in eggs, pumpkin and water. Sift flour, baking soda, baking powder, salt and spices. Gradually stir dry ingredients into pumpkin mixture. Turn batter into 2 greased and floured bread pans. Bake 90 minutes at 350°.
In a souffle dish, spread bean dip over bottom of dish. Cover with guacamole.
Cook broccoli and onion until soft. Season with salt and pepper. Add chicken broth and milk. Make thickening with milk and flour; add to soup when just beginning to boil. Add the cheese and serve. Do not let it boil or it may curdle.
Pour all juice off pickles and reserve. Empty pickles into bowl and chunk the pickles. Return pickles to jar. Add 1 cup of juice. Add the sugar. Re-seal and refrigerate. Every few days, shake jar. Pickles will make their own syrup. Should be sweet and crunchy in approximately 2 weeks. If not quite sweet enough to your taste, add 1/4 to 1/2 cup more sugar and continue to refrigerate. Enjoy.
Brown beef. Add beans and heat thoroughly. Place lettuce in large bowl; top with tomatoes, onion, avocado, cheese and Doritos. Just before serving add beef, dressing and toss.
Brown the ground beef with the cumin. Chop the tomatoes. Slice the ripe olives. Slice the onion in rings. Chop the avocado, if using. Mix them together and add as much picante sauce as you like for dressing. Break up the tortilla chips into fairly small pieces and toss in last.
Put contents of gravy mix into large pot. Add water. Mix well. Add onion soup mix. Put roast in pot; add bay leaves. Cover and cook at 350° for 3 to 4 hours. Potatoes, celery and carrots should be added last 1 1/2 hours. Shred leftover roast while it is still warm; add barbecue sauce and serve on buns for another meal.
In skillet, brown beef and onion until meat is browned and onion is tender (use shortening if necessary); stir to separate meat. Drain fat. Blend in soup and sour cream. Add remaining ingredients; bring to boil. Cover; cook over low heat 10 minutes or until noodles are done. Stir again before serving. Makes 5 (1 cup) servings.
Heat cider, cloves, allspice, cinnamon and sugar to boiling; reduce heat. Cover and simmer 20 minutes. Strain and serve hot with orange slice in cup.
Pour vinegar solution in jar. Seal. Hot bath until all the green of cucumber has turned color.
Cook the noodles in boiling water for 10 minutes. Drain and rinse with cold water to prevent noodles from sticking together. Brown the ground beef. Season meat with garlic and pepper. Add 1/2 cup of the cheese. Add the tomato soup, peas, carrots, corn and water.
Mix together flour, ginger and soda. Set aside. Blend together sugar, molasses, egg and oleo. Add dry ingredients and mix. Stir in chips (semi-sweet, peanut butter or butterscotch) and nuts. Shape into balls and roll in sugar. Bake at 350° for 12 to 14 minutes.
Cook chicken breasts until tender. In skillet, combine chicken, soup, milk, lemon juice and pepper. Cook until done.
Mix thoroughly. Chill approximately 1 hour. Add Jell-O and/or nuts if desired.
In large bowl, mix 1/2 jar sauce, Ricotta cheese, 1/2 cup Parmesan cheese and 6 ounces Mozzarella cheese. Add cooked and drained mostaccioli.
Allow cheeses to soften. Mix together Cheddar, Roka, and cream cheeses. Add onion and garlic powders to taste (be generous). Cover and refrigerate overnight. Make one large ball or several small balls of cheese mixture. Roll in chopped nuts. Serve with flavored crackers. This recipe will freeze.
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil; reduce heat and cover. Simmer for 20 minutes, stirring occasionally.
Melt butter in skillet. Add clams and juice. Add Ritz crackers and spices. Put in a buttered dish. Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
Cook vegetables until tender. Put into greased casserole. Mix onion, celery, cheese and margarine; spread over vegetables. Melt margarine and mix with crackers. Sprinkle over top. Bake about 30 minutes at 350°.
Combine hamburger, 1/2 green bell pepper, 1 onion, 1/2 cup mushrooms and egg. Roll into 1 1/2 to 2-inch balls. Bake or fry until brown.
Heat oven to 400°; grease pie plate (9 x 1 1/4-inch). Mix chicken, zucchini, tomato, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in blender on high speed, 1 minute with wire whisk or hand beater or until smooth. Pour evenly over chicken mixture. Bake about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Serves 6.
Blend mayonnaise with honey and mustard; whisk in vinegar and cayenne. Add more vinegar if a thinner consistency is desired. Makes about 2 cups.
Mix all ingredients together in a large bowl (except oil). Form mixture into cakes. Fry or saute fish cakes in hot oil until golden brown.
Mix all ingredients. Refrigerate overnight. Roll out walnut size pieces of dough. Add your choice of filling and deep fry. Makes 24 pies.
Combine water and salt; bring to a boil. Stir in grits; cook until done, following package directions. Remove from heat. Add butter and 3 3/4 cups cheese; stir until cheese melts. Add a small amount of hot grits to eggs, stirring well; stir egg mixture into remaining hot grits. Pour grits into a lightly greased 2 1/2-quart baking dish. Bake at 350° for 1 hour and 10 minutes. Sprinkle with remaining 1/4 cup cheese; bake an additional 5 minutes. Yields 8 servings.
In a large kettle, combine first 5 ingredients; bring to a boil. Reduce heat, cover and simmer until vegetables are tender. Meanwhile, melt butter in a medium pan. Add flour, salt and pepper; stir to form a smooth paste. Gradually add cream and milk to flour mixture, stirring constantly. Cook until thickened. Continue cooking 1 minute longer. Gradually stir into vegetables. Add ham and thyme; heat through. Makes 8 to 10 servings.
Combine soup, 1 cup milk, peas, carrots, pimiento and turkey in saucepan; heat through. Pour into 2-quart baking dish. Combine flour, cornmeal, baking powder and salt; cut in shortening. Mix egg and remaining milk; add to flour mixture. Mix well; pour over turkey mixture. Bake at 425° for 25 minutes or until topping is golden brown.
Beat together butter and brown sugar. Add eggs and vanilla. Then add and mix thoroughly the flour, oats, soda and salt. Stir in chocolate chips and pecans. Bake cookies (2 to 3 tablespoon size) in a 350° oven for 15 minutes or until edges brown. Cool on racks completely. Yields 2 1/2 to 3 dozen cookies.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes. Remove mixer. Stir in boiling water (batter will be very thin). Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool 10 minutes on rack. Remove from pan. Cool completely.
Dissolve yeast in warm water; set aside. Combine dry ingredients; cut in shortening with pastry blender until resembles coarse meal. Add yeast mixture and buttermilk to dry ingredients and mix well. Turn dough out on a floured surface; knead lightly 4 to 5 times. Roll dough to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place on greased baking sheet. Brush tops with melted butter. Bake at 400° for 12 to 15 minutes. Makes 3 1/2 dozen biscuits. May freeze leftovers. Wrap in foil to reheat at 350° for 15 minutes. Open foil last 5 minutes.
Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in center; add milk all at once. Stir just until dough clings together. On a lightly floured surface, knead gently 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with a 2 1/2-inch cutter, dipping cutter into flour between cuts. Bake on ungreased cookie sheet at 450° for 10 to 12 minutes or until golden. Serve warm. Makes 10 (2 1/2-inch) biscuits.
Put 1 Macadamia nut in the bottom of a mini-muffin paper. Drop a spoonful of cheesecake on top. Bake.
Cut top off cake (thin). Hollow out cake by slicing around the edge. Fill reservoir with softened sherbet or choice. Place top back on cake. "Ice" with Cool Whip. Place in freezer until ready to serve. Great made ahead and freezes well. Slice and serve. Very attractive on plate. Can use filling to coordinate with punch for parties.
Combine and mix the first 7 ingredients in a blender. Pour over carrots, pepper and onion. Marinate overnight or longer.
Saute onion until tender in oleo. Add next 5 ingredients. Place tomatoes in bottom of greased 1 1/2-quart casserole dish. Add layer of onion and bread mixture. Top with bread crumbs and oleo. Bake at 375° for 45 minutes. Yield: 5 to 6.
Combine spinach, cream cheese, picante sauce, green onions and cumin in saucepan. Cook over low heat until cheese is melted and mixture is hot. Stir in tomato and bacon; heat through. Transfer to microwave-safe serving dish. Sprinkle with cheese and microwave until cheese is melted. Serve with tortilla chips.
Brown hamburger meat; drain. Add onion, brown sugar, barbecue sauce and beans. Pour in rectangular baking dish. Tear biscuits into 20 pieces instead of 10 and arrange on top of meat-bean mixtures. Top with cheese. Bake at 350° until browned on top.
Drain pineapple; add water to pineapple syrup to make 1/3 cup liquid. Soften jello in syrup. Cook cranberries in 1 cup water until skins pop; drain and add 1 cup hot juice to gelatin mixture. If needed, add boiling water to make 1 cup puree cranberries and stir in sugar, cinnamon and nutmeg. Chop celery and nuts and add along with 1/2 cup pineapple, ground orange and juice of 1/2 lemon to gelatin mixture.
Bake pie crust and cool. Combine cream cheese and 1 tablespoon sugar; beat until smooth. Spread in bottom of crust. Puree half of strawberries. In saucepan combine pureed strawberries, remaining sugar and cornstarch. Cook and stir over medium-low heat until mixture thickens and becomes clear (7 to 10 minutes). Remove from heat. Stir in remaining strawberries. Let cool 10 minutes. Pour into pie crust and refrigerate at least 3 hours. Serve with whipped topping.
Simmer celery and onion. Combine all ingredients and place in casserole dish. Sprinkle crushed potato chips on top. Bake in 350° oven for 30 minutes.
Melt butter in a 9 x 13-inch glass dish. Mix all other ingredients and pour into dish. Bake at 350° for 45 to 50 minutes.
Preheat oven to 400°. In a 10-inch skillet over medium heat, cook beef and chili powder until well done, stirring to separate meat. Remove from heat and drain off fat. Stir in remaining ingredients except corn muffin mix. Heat to boiling; reduce heat to low, cover and cook 5 minutes. Pour into 2-quart casserole.
Into bacon drippings in pan make sauce from the water, vinegar, mustard, cornstarch and sugar. Cook sauce together with celery and onion and pour over potatoes. Serve warm.
Mix pork, rice, salt and pepper; form into small balls. Spread half of sauerkraut in bottom of a casserole. Place meatballs on this. Top with the rest of the kraut. Bake at 350°, covered, for 1 hour. Serves 4.
Preheat oven to 350°. Scald (don't boil) milk and water; pour over shortening and salt. Cool to lukewarm. In a separate bowl, dissolve yeast and sugar in lukewarm water. Add to mixture. Add 4 cups flour and beat well. Add remaining flour. The mixture should not be too sticky. If so, add a little more flour. Cover and let rise to doubled size. Turn onto board and knead. Make 3 large loaves or 5 small loaves. Put into loaf pans and let rise to double size. Then bake at 350° until top is brown. When cool, slice and butter slices. May wrap with foil and freeze. Reheat when desired. For a whole wheat bread, use 1/2 of flour whole wheat.
Add first seven ingredients. Whisk sugar, mustard, salt, vinegar and oil together. Pour on dressing just before serving. Add seed last. Toss gently.
Mix flour, sugar and salt in large bowl; set aside. In a saucepan, add 2 cubes butter, 1 cup water and 4 tablespoons cocoa. Bring to a boil and add to flour mixture. Mix well. Combine 2 eggs, beaten, 1/2 cup sour cream and 1 teaspoon baking soda. Add to the rest of the ingredients. Place in a jelly roll pan that has been sprayed with Pam and bake at 400° for 15 minutes. When cake is removed from oven and just warm, add topping.
In a pan saute crawfish, bell pepper and onions in margarine. In a mixing bowl, combine cornmeal, soda, baking powder, salt, eggs and milk. Add grated cheese and sauteed mixture. Pour into a greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Yields 12 servings. Contains 186 calories per serving.
Combine cream cheese, ice cream and salad dressing until well blended. Fold in fruit cocktail and nuts. Pour into 9-inch pan and freeze until firm. Place in refrigerator 15 minutes before serving. Cut in squares and garnish with cherries.
Mix the last 5 ingredients well, then blend in the meats. Just before baking, drizzle 1/3 cup orange juice over the top. Bake in 325° oven for 3/4 hour. (Sometimes I cover it with foil half the time, then remove the foil for it to brown).
Place chopped onions, garlic and ginger in blender with 3 tablespoons water and blend to smooth paste. Set aside. Heat oil in a 10 to 12-inch skillet over medium heat. When hot, add cinnamon stick, cloves, black peppercorns, bay leaf and the red peppers. In about 10 seconds, when peppers turn dark, add paste from blender, keeping your face averted. Fry for 10 minutes. Add small amount of water if food sticks to the bottom of the skillet. Add the coriander, cumin and turmeric and fry another 5 minutes. Now put the chopped tomatoes in, fry for another 2 to 3 minutes and add the chopped meat and salt. Fry on high heat for about 5 minutes. Break up all the lumps in the meat and brown it as much as you can. Add 1/2 cup water and lemon juice. Bring to boil and cover. Simmer for one hour. Serve with chapatis or parathas.
In a saucepan, blend together sugar, water, vinegar and salt. Bring to a boil. Soften gelatin in cold water and add to sugar-vinegar mixture. Place celery, pecans, pimientos, asparagus, lemon juice and onion in shallow greased pan. Add heated mixture and chill in refrigerator until set. Serve on bed of lettuce and garnish with mayonnaise and paprika. Very good. Yield: 4 to 6 servings.
Melt the butterscotch chips in a saucepan over medium heat. When the chips have melted, add the peanut butter and remove from heat. Stir well. Pour in chow mein noodles. Mix thoroughly. Drop the mixture by teaspoon onto waxed paper. These will form "haystacks". Let the haystacks cool and harden for 1/2 hour in refrigerator. Makes 3 to 4 dozen.
Mix sugar, eggs, Crisco, baking soda, baking powder, cream of tartar, nutmeg and vanilla together. Add 1 cup flour and 1/2 cup sour milk. Alternate between two until all used. Bake 1 cookie to test for flour content. If spreading occurs, add a small amount more flour until firm when baked. Sprinkle top with sugar before baking. Bake at 375° until done.
Combine all ingredients, except onion rings. Bake 1 hour at 350°. Top with onion rings and bake 20 minutes.
Combine all ingredients and mix well. Pour into greased 9 x 13 in cake pan. Bake at 350 degrees for 35 to 40 minutes.
In small saucepan, combine sugar, butter and milk. Bring to a boil, stirring constantly and cool. Stir in chocolate bits and marshmallow cream. Beat until thickened and smooth. Spread on cake.
In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan; drain and keep warm. Pour off and reserve all but 2 tablespoons drippings. Add onions to drippings in pan and cook over medium-low heat, stirring often and adding more drippings as needed, until onions are golden (about 25 minutes). Season to taste with salt and pepper. Remove onions from pan and keep warm.
Mix all ingredients in large bowl. Pour mixture into lightly greased 9-inch pie pan. Bake at 350° for 50 minutes.
Mix first 5 ingredients well. Mix rest into first mixture. Pour in greased bread pan. Bake at 350° for 1 hour.
Bake in a greased and floured tube pan for 1 hour at 325°.
Saute bacon in skillet until crisp; remove. Drain on towel. Crumble. Saute chicken in bacon fat over medium heat until brown. Place in casserole and sprinkle crumbled bacon over top. (Can have 2 layers if necessary.) Melt butter in same skillet (after chicken is all sauteed), then remove from heat. Stir in flour, salt, pepper, celery salt, sage and thyme. Dissolve cubes in water; stir this into the ingredients in the skillet and add milk. Stir over low heat until thickened and smooth. (Don't turn your back on it or it will get lumps!) Pour this over the chicken. Cover and bake at 350° for 1 1/2 hours uncovering for the last 15 minutes. Serves 6 people.
Mix all ingredients together in a saucepan. Simmer on low heat for 10 to 15 minutes. Serve with crackers.
In a Dutch oven, combine lentils, 5 cups of water and seasonings. Bring to boiling; reduce heat and simmer, covered, for 35 minutes. Meanwhile, in a skillet, cook sausage and onion until meat is lightly browned. Add to stew with remaining ingredients. Simmer, covered, for 15 minutes. Serves 8 to 10.
Put roast into crock-pot sprinkle with salt and pepper and onion soup mix (or sliced onion). Do not add water. Cover pot, set on low for 3 to 4 hours or until roast is well done and tender. Meat juices can be used for gravy. Makes 6 to 8 servings.
Place salmon in a large pan. Mix all other ingredients (except wood chips) and pour over top. Allow to marinate 3 to 4 hours, turning once. Soak wood chips in water for 1 to 2 hours. Grill over charcoal, adding wood chips onto fire at same time as steaks. Cook about 5 minutes per side, brushing frequently with reserved marinade. Enjoy!
Cook cabbage 5 to 7 minutes or until tender. Drain well. Place cabbage in lightly greased 1 1/2-quart casserole. Combine soup, milk, cheese, salt and pepper. Mix well and pour over cabbage. Combine bread crumbs and butter. Sprinkle over cabbage. Bake at 350° for 15 minutes.
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. In the same skillet, cook onion in the reserved drippings until tender. Add spinach and heat through.
Blend all ingredients and beat at medium speed for 2 minutes. Add nuts toward the end. Pour into greased and floured Bundt pan. Bake 1 hour at 325°. When cake is done, remove from oven and immediately pour following glaze over hot cake (still in pan).
Preheat the oven to 400°. Slice each potato lengthwise into 1/4 ovals, then slice each oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of vegetable oil. Combine the egg whites and cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes until the fries are crispy, turning them every 6 to 8 minutes with a spatula. Servings: 4. Fat gram per serving: 0.5. Calories per serving: 291.
Trim about 2-inches off the end of each asparagus stalk. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes, depending on the size. Transfer the asparagus to a bowl of ice water to cool for 2 minutes. Drain and pat dry.
Mix together ingredients and pour into casserole dish. Grate Cheddar cheese on top. Bake at 350° for 25 to 35 minutes.
Add 1/4 cup extra lemon juice to batter if you desire really lemon taste.
Mix the first 3 ingredients well and refrigerate overnight. Toss together the remaining ingredients. Pour dressing over salad to toss.
Cook onion in a nonstick skillet coated with cooking spray over medium heat, stirring constantly, until tender. Stir in mashed beans, salsa and next 4 ingredients. Set aside bean mixture.
Combine soups, rice, onions and water. Dump into rectangular casserole. Arrange chicken pieces on top of rice. Sprinkle dry soup on top. Season with salt and pepper or Tony Chachere seasoning or Morton Nature's Seasons. Cover with foil; bake at 350° for 2 1/2 hours. Uncover and brown chicken pieces.
Cook rice before putting in mix. Cook squash, drain. Add all ingredients except half of cheese. Mix. Bake at 350 degrees until bubbly. Sprinkle rest of cheese on top and return to oven until cheese melts.
Cream shortening and sugar together. Add eggs; beat well. Stir in bananas; mix well. Add the dry ingredients alternating with the buttermilk. Stir in nuts. Turn into well-greased 9 x 5 x 3-inch pan and bake at 350° for 50 to 60 minutes.
Cream butter, sugar and cream cheese. Add peppermint, then continue to add 1 drop at a time to taste if necessary. Divide into sections to color. Add paste coloring to desired shade; do not use liquid coloring. Mold into desired shapes using mint molds, press, mini cookie cutters, fingers, etc. Place on paper towels and cover with paper towels. Let sit out on towels overnight to dry. Seal in airtight container, then mints or dough can be frozen. Beat if made up several days in advance and refrigerated until ready to mold. Serves 70 to 75.
Sift flour, baking powder and salt. Cream butter with both sugars. Add eggs and vanilla. Beat until fluffy. Add dry ingredients. Stir in Bits 'o Brickle. Spread in well-greased 9 x 12 glass baking dish. Bake 30 minutes at 350°. When cool, cut into bars.