HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine shredded Jicama, sherry and water in saucepan. Bring to a boil. Reduce heat. Cover and boil gently 45 minutes or until most of liquid has evaporated. Drain and set aside.
Stir first 6 ingredients together. Spray 13 x 9-inch baking pan and add mixture. Sprinkle chicken with salt, pepper and paprika. Place on mixture. Cover with foil and bake at 375° for 45 minutes. Remove foil and bake 20 minutes longer. (Serves 8.) Exchange: 1 meat, 1 milk and 1 bread.
Brown beef in skillet; stir frequently and drain fat. Add next 6 ingredients; bring to boil. Remove from heat; stir in mayonnaise. Place mixture in 1 1/2-quart casserole. Flatten biscuits slightly. Arrange, overlapping around edge of casserole. Brush biscuits with additional mayonnaise; bake in 425° oven for 15 minutes or until heated and biscuits are browned.
Slice tomatoes in wedges. Thinly slice zucchini and chop onion. Combine all vegetables. Mix dressing with basil. Add to vegetables and toss. Seal bowl and marinate at least 1 hour.
Heat all ingredients in a small saucepan over low heat. Add a little more milk if mixture seems too thick. Serve in bowl with rye snack sticks for dipping or hollow out pumpernickel bread round and serve dip inside of bread. Use removed bread for dipping after tearing it into bite size chunks.
Combine cake mix, 1 egg, butter and nuts. This mixture will be thick. Press into a 9 x 13-inch pan. Next mix 3 eggs, cream cheese and sugar. Pour on top. Bake for 1 hour at 300°.
Unroll rolls on flat jelly roll pan. Bake 12 minutes at 350°. Mix remaining ingredients and spread on top of rolls. Sprinkle shredded raw vegetables on top (carrots, radishes, peppers, cauliflower and broccoli).
Grind cranberries and orange. Dissolve Jell-O in hot water. Mix together all ingredients. Chill in refrigerator.
Brown chicken in skillet coated with nonstick spray. Remove chicken and set aside. Combine water, soy sauce, ketchup, pepper, garlic, sugar, scallion and apple juice. Add to pan and cook over medium heat 1 to 2 minutes. Reduce to low, add chicken and cook, covered, until tender (20 to 25 minutes). Remove chicken. Dissolve cornstarch in 1 tablespoon water, add to pan mixture and cook over medium heat until thick (3 to 4 minutes). Pour sauce over chicken on platter. Sprinkle with seed.
Mix meat with onion, celery, salt, poultry seasoning, pepper and mustard. Soak bread cubes in milk and Worcestershire sauce; add eggs, beat with fork until well-blended. Combine meat and egg mixtures. Form a loaf, roll in crumbs. Place in shallow baking dish. Score tops with handle of wooden spoons; fill in with ketchup. Bake at 350° for 1 hour or until juices run clear after loaf is pierced with a wooden pick.
Chop broccoli buds, discarding stems. Peel and chop onion. Mix broccoli, onion, cheese and bacon in a large bowl. Mix mayonnaise, vinegar and sugar in a small bowl. Add to broccoli mixture. Refrigerate for at least 8 hours and serve.
Spread each slice of ham with mustard. Wrap the bananas with the ham (mustard side next to the bananas). Place the Banana Ham Rolls in a greased oblong flat baking dish with broccoli between each roll. Melt the butter in small saucepan. Stir in flour and slowly add milk, cooking and stirring until mixture boils and thickens. Remove from heat and stir in cheese until melted. Season to taste with salt and pepper. Pour over ham and broccoli. Bake at 350° for 30 minutes or until bananas are tender. If you have leftover rice, line the bottom of dish about 1/4 inch deep with rice before adding other ingredients.
Make cake as directed. When done, poke holes in top with end of a wooden spoon (to make big holes for heavy syrup!). Pour milk and 1/2 of jar of caramel over hot cake. Allow to cool. Cover with Cool Whip. Top with crushed Heath bars.
Put sugar and syrup in saucepan and bring to rolling boil. Add peanut butter and stir until smooth. Pour over corn flakes and put in buttered pan. Press down. Allow to cool, then cut.
Heat cranberry sauce and pineapple with dissolved gelatin. (I always used an extra teaspoon plain gelatin.) Chill; when partially set, stir in celery and nuts. Chill until firm.
Cook and season rice and broccoli. Cut up cheese or spread in bottom of pan. Add rice, then broccoli. Add onions and celery, then spread soup over top of all. Bake at 350° for 30 minutes. May be frozen after cooking or before cooking. Makes 2 large casseroles.
Mix all ingredients together except crumbs and butter. Pour into baking dish. Spread with crackers or crumbs and butter. Bake at 350° for 35 to 40 minutes.
Using a large mixing bowl, dissolve the gelatin in hot water. Add the cold water. Refrigerate for 1 1/2 hours or until the gelatin becomes syrupy. Whip the gelatin with an electric mixer at high speed until it becomes foamy and triples in size, filling the large mixing bowl. At the lowest speed or by hand, gently fold in 9 ounces of whipped topping. (Reserve 3 ounces for garnish). Gently fold the orange segments into the mixture. Transfer to a 3-quart serving bowl. Garnish with the remaining whipped topping and refrigerate for 24 hours. Makes 15 servings.
Mix milk and egg; stir into the sifted flour, salt and baking soda. Beat the batter until smooth and dip in the chicken pieces.
Cream butter and sugar. Add eggs. Mix together flour and baking powder, salt and nutmeg, add to butter mixture. Add milk. Put soda into molasses and mix. Add that! Then add raisins, nuts and whiskey. Pour into a greased and floured loaf pan. Bake at 300° for 2 hours. Wrap in foil and keep in refrigerator.
Melt 1 stick oleo in saucepan; add onion and bell pepper. Saute until tender. Add this mixture with macaroni, Velveeta cheese, pimento, mayonnaise and soup; heat on low heat, stirring constantly, until cheese is melted. Pour into casserole dish that has been sprayed with vegetable spray. Melt remaining oleo and combine with cracker crumbs. Sprinkle evenly over casserole and bake at 325° until lightly browned and bubbly.
Mix pudding and milk and cook according to directions on box. Beat in dry chocolate cake mix. Pour into 9 x 13-inch pan sprayed with Pam. Sprinkle with semi-sweet chocolate morsels. Bake at 350° for 30 minutes or until cake tests done.
Boil the ingredients 1 to 2 minutes. Then add 1 cup chocolate chips and a handful of small marshmallows. Spread on brownies and cake.
Drain pears; reserve liquid. Dissolve Jell-O in water. Add reserved juice (and water to make 2 cups). Put liquid and pears in blender and mix well. Add cream cheese, 1/4 at a time. Beat until all is used. Continue beating at medium speed for 3 minutes. Pour into molds or suitable dish. May be used as salad or dessert. Serves 8 to 10.
Mix together until crumbly. Pat 3/4 of mixture into 9 x 13-inch pan. Pour in rhubarb mixture and sprinkle remaining crumbs on top. Bake at 350° for 30 to 35 minutes.
Place sour cream in a bowl. Mix in mayonnaise and soup mix. Blend well. Blend in onion, water chestnuts and spinach. Chill and serve with crackers or vegetable sticks.
Preheat the oven to 350°. Combine all these ingredients in a really big bowl and then with clean hands, knead it all until it's thoroughly blended. Dump it out on a clean broiler rack and form into a loaf; it'll be a big loaf, about 3-inches thick. Bake for 1 1/2 hours. Yield: 8 servings.
In medium saucepan, melt butter; then add oats, brown sugar and nuts. Mix well. Place peaches in greased 13 x 9-inch baking pan. Cover with oat mixture. Pat down gently. Cover with foil and bake at 375° for 25 minutes. Remove foil and bake 20 minutes more or until fruit is bubbling. Serve warm.
In a 9 x 13-inch pan, melt margarine or butter. Add a layer of each ingredient, starting with graham cracker crumbs (do not mix), and continue to layer each one until all gone. Bake at 350° about 30 minutes.
Remove tops and seeds from peppers. Cook in boiling salted water 5 minutes. Drain. Cook meat and onion in skillet until tender; drain fat. Combine remaining ingredients and add to meat mixture. Scoop into peppers. Place peppers in baking dish and bake at 375° for 30 minutes. (If you don't like peppers, stuffing is good alone; just put into casserole and bake.)
Preheat oven to 350°. Spray a 9-inch pie pan with Pam. In large bowl, beat egg whites until stiff. Gradually add sugar, baking powder and vanilla, beating until stiff. Fold in cracker crumbs and chopped nuts. Pour mixture into pie pan; bake for 20 minutes. Cool. Sprinkle 1/2 of the Hershey bar on top. Cover with Cool Whip. Sprinkle remaining chocolate on top. Cover, by putting in 3 or so toothpicks into the pie, then place plastic wrap over the pie. Remove toothpicks before serving. Keep refrigerated. Serves 6 to 8.
In bowl, mix Veg-All, soup, meat, salt and pepper to taste. Pour into casserole dish. Mix Bisquick and water as if to roll into biscuits. Spread this mixture over casserole mixture as you would top a pie. Bake at 350° approximately 30 to 45 minutes or until biscuit mix is golden brown.
Cook beef with taco seasoning according to package directions. Drain well. Mix Bisquick with refried beans. Spread in bottom of baking dish. Pour salsa over Bisquick mix. Spread to edge. Add ground beef, then sprinkle cheese on top. Bake at 350° until cheese is golden. Serve with shredded lettuce, chopped tomatoes, sour cream and a jar of taco sauce.
Boil sweet potatoes until done, then peel and mash sweet potatoes. Mix 2 eggs and sugar; add 1 stick margarine and evaporated milk and cinnamon and milk well. Add sweet potatoes to mixture; mix well. Pour into unbaked pie crust and cook at 350° for 30 to 45 minutes until done.
Dissolve yeast in 1 cup of warm water. Sift together flour, sugar and salt. Mix yeast mixture and flour mixture together. Add about 1 cup warm water to make a soft dough. Cover and rise until doubled. Grease 2 casserole dishes. Put raised dough on floured board and knead a few times. Divide dough in half. Put in dishes. Raise again. When done, butter top and take out of dishes and cool. Bake at 400° for 40 minutes or until done.
Pretzels should not be crushed too fine. Allow some very small pieces to remain for crunch. Mix together pretzel crumbs, melted margarine and 3 tablespoons sugar and press into a 9 x 14 glass baking dish. Bake at 400° for just 8 minutes (no longer); let cool.
Mix yogurt and pudding together with mixer. Blend in Cool Whip. Pour in baked pie shell or serve as pudding.
Mix brown sugar, corn syrup, oleo and cream of tartar. Dissolve over low heat, then boil 5 minutes, stirring often. Remove from heat and add baking soda. Stir well and pour over corn. Mix well. Bake at 250° for 30 minutes, stirring every 10 minutes. Pour onto countertop or cookie sheet. Let cool. Store in airtight container.
Mix together the first 5 ingredients. Add the remaining ingredients. Grease and flour pans.
Drain sauerkraut and bean sprouts. Add the celery, green pepper, onion and pimento. Heat sugar and vinegar. Let cool. Add to vegetables and mix well.
Place sliced banana on plate and freeze for 10 minutes or until slightly firm. Combine all ingredients in a blender. Blend on medium speed until smooth. Pour into glasses and garnish with raspberries.
Mix all ingredients. Bake at 350° for 1 1/2 hours.
Mix peach jello, hot water, cold water, crushed pineapple, bananas, marshmallows and pecans. Put in refrigerator. Mix melted butter (margarine), pineapple juice, sugar, flour and egg. Cook until thick. Let cool. Whip Dream Whip and cream cheese. Mix cooled mixture and Dream Whip and cheese. Put on top of jello.
Cut Crisco into flour, then add and mix remaining ingredients. Mix together. Roll out and cut with cookie cutters. Bake at 350° for about 8 minutes. Do not need to chill dough.
Chop herbs fine. Blend all ingredients together and chill. Garnish with nasturtium flowers. If too thick, add milk.
Mix ingredients together. Pour batter into two loaf pans (sprayed with Pam). Cover sides and bottom of pans with mixture of cinnamon and sugar as well as top of dough. Bake at 325° for 1 hour. Serve alone or with cream cheese.
Place bran, water, eggs, vanilla, chocolate flavoring, oil and sugar substitute in a bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. Timing is important. Place flour, cocoa, dry milk, soda, baking powder, salt and sugar in a mixer bowl and mix at low speed for 1/2 minute to blend. Add the bran mix to flour mix and beat at medium speed only to blend well. Stir in the chips and drop by level tablespoons onto cookie sheets that have been sprayed with pan spray or lined with foil. Bake at 350° for 10 minutes or until almost firm. Remove the cookies from the sheet onto wire racks to cool. Use 1 cookie per serving.
Mix sugar and cornstarch together in double boiler. Add water. Combine yolks with lemon juice and beat. Add to rest of mixture. Cook until thick over boiling water for approximately 25 minutes (this eliminates starch taste). Add lemon extract, butter and vinegar. Stir thoroughly.
Place all ingredients in a large frypan. Simmer on low for 30 minutes.
Bake dinner rolls flat on jelly roll pan. Mix the cream cheese, Miracle Whip and Ranch dressing. Spread on dinner rolls. Top with broccoli, cauliflower, carrots and peppers. Refrigerate for 2 hours.
Mix together cake mix, 1 egg and butter. Press mixture into a 13 x 9-inch pan.
Sprinkle veal chops with salt and white pepper. Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them. Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan. Pour in wine and broth. Bring to boiling. Cover, reduce heat and simmer until veal is tender (25 to 30 minutes). Remove chops, but keep warm.
Mix cracker crumbs and melted oleo. Press into 9 x 13-inch pan.
Combine first 6 ingredients; let stand 30 minutes. Slice bun in half lengthwise; pull out soft inside of top and bottom, leaving a shell. Spoon mushroom mixture into each half of bun; cover with a lettuce leaf. Top with ham, turkey and tomato slices. Sprinkle with shredded cheese and serve.
Mix all ingredients quickly. Pour into pie shell and bake 45 minutes at 350°.
Mix the first 3 ingredients and place in a 9 x 13-inch dish. Bake at 400° until brown (for about 18 minutes).
Combine the beef, onion and soups. Stir in the cooked noodles. Put mixture into casserole. Bake for 30 minutes at 350°. Yields 5 to 6 servings.
Mix all ingredients together and pour over cabbage, then refrigerate. Yields 2 quarts.
Sprinkle roast generously with garlic and onion salt. Place, fat side up, in roasting pan. Roast at 325° for 2 hours.
Butter the bottom of a 1 1/2-quart casserole dish. Place the juice and 1/2 can of asparagus in dish. Cover asparagus with 1/2 can cream of chicken soup and 1/2 can cream of mushroom soup. Cover soup layer with half of crushed saltine crackers and chopped egg. Continue layering until all ingredients are used. Sprinkle grated Cheddar cheese on top layer. Cover dish with tinfoil or glass lid. Bake at 350° for 30 minutes.
Saute onions in butter until golden brown. Soak crumbs in milk. Mix all ingredients together. Drop by teaspoon into pan (salted pan). Brown evenly on all sides. Remove meatballs from pan. Make thin gravy with juice. Place meatballs back in gravy. Let come to a simmer. Ready to eat.
Thaw the 2 loaves of bread. In greased 13 x 9-inch pan, break 1 loaf in chunks and cover bottom of pan. Combine pudding with brown sugar, melted butter, milk and cinnamon. Spread this mixture over bread in pan. Break other loaf of bread into chunks and put on top of mixture in pan. Allow to rise about 3 hours or more. Bake at 350° for 30 minutes. When done, invert pan over large cookie sheet for juices to drip down over.
Mix together eggs and sugar until fluffy. Add Crisco and mix again. Add vanilla and mix. Add flour a little at a time until you have it all added. Spoon mixture into a greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes or until pick comes out clean.
Heat tomato paste on medium heat for approximately 5 minutes. Add celery, beans, sugar, parsley flakes and garlic salt. Cook for 15 minutes. Add the water and simmer 1 hour. Add macaroni to 3 quarts boiling water; when done, add to tomato paste mixture.
Combine flour and salt; add enough water to make stiff dough. Roll very thin and cut into squares. Drop squares, a few at a time, into boiling chicken broth and sprinkle with black pepper to taste. Add chicken, which has been removed from bone, and boil 10 or 15 minutes. If you want richer dumplings, add 1/2 cup of milk after everything has been put in.
Line bottom of pan with broccoli. Pour chicken pieces on top. Pour the soup mixture on top of chicken. Sprinkle bread crumbs and little pats of butter on top of soup mixture. Then sprinkle cheese on. Cook at 350° for 45 to 50 minutes.
Saute onions in butter until transparent. Add undiluted soup, potatoes and sour cream. Spoon into a greased 9 x 13-inch baking dish. Combine cheese and corn flake crumbs and spread over top. Bake at 350° for 45 minutes. Makes 12 servings.
Heat oil in skillet; add broccoli and carrots. Cook over medium heat; stir frequently until carrots are tender-crisp, about 2 minutes. Stir in mushrooms and garlic; cook 1 minute longer. Whisk in broth and cornstarch; add chicken pieces or shrimp. Cook chicken about 6 minutes and shrimp 3 minutes. Stir in remaining ingredients, toss and combine. Contains 306 calories, 8 g fat.
Line patty tins with pastry, as for jam tarts. Grate the cheese into a saucepan and add the seasonings. Add the egg yolk to the mixture and stir slowly over gentle heat until smooth. Remove from heat. Whisk the white of the egg until stiff, and then fold into the cheese mixture. Pour into the prepared pastry cases. Put into oven at gas mark 6 or 7, until the cheese mixture is well browned and gives the appearance of small souffles.
Slice the carrots. Mix all the ingredients together and pack into a well-greased pan. Bake at 325° for 45 minutes.
Combine all ingredients in a large casserole. Bake at 350° for 20 minutes. Top with additional marshmallows and maraschino cherries. Return to oven until browned.
Put bread in buttered casserole dish. Mix eggs with remaining ingredients. Pour over bread. Bake at 350° for 1 hour.
Heat oven to 350°. Grease 12-cup Bundt pan. Drain and rinse blueberries; set aside. Mix brown sugar, nuts and cinnamon. In large bowl, blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and 1/2 of the blueberries. Repeat, ending with muffin batter. Bake 50 minutes. Mix powdered sugar and milk until smooth. Drizzle on warm cake.
Brown ground beef and drain. In 9 x 13-inch baking dish layer 1/2 of the meat, then add a layer of sliced potatoes to cover, another layer of meat and top with another layer of potatoes. Salt and pepper to taste. Cover with can of mushroom soup and cheese. Cover with foil and bake at 350° for 1 to 1 1/2 hours or until potatoes are done.
Saute mushrooms in butter. Add flour slowly and brown slightly. Add milk and cook until it thickens. Pour over steak or chicken.
Beat eggs with butter; add salt and sour cream with muffin mix. Beat well. Add cans of corn. Bake in flat dish at 350° for 30 to 35 minutes. Spread with Mozzarella cheese.
Take one of the pie crusts and line 9-inch pie plate. Mix all the above ingredients together in bowl. Add to pie crust. Top with second pie crust. Poke holes in it and brush with beaten egg, if desired. Cut edges as necessary. Bake at 350° for approximately 30 to 40 minutes.
Beat butter, sugar and eggs 5 minutes after adding each ingredient. Add melted chocolate and vanilla. Beat and beat and beat until nice and smooth. Put in baked and cooled pie shell. Top with whipped cream and decorate with shaved chocolate. (Only mix ingredients for one pie at a time.) Yum!
Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually add to butter mixture; beating until just blended. Shape into a ball; cover and chill for 1 1/2 hours. Divide dough into thirds. Work with 1 portion of dough at a time, storing remaining dough in refrigerator. Roll each portion to 1/4 in. thickness on a lightly floured surface. Cut with cookie cutters to desired shapes. Place on lightly greased cookie sheet. Sprinkle with sugar crystals. Bake at 375 degrees for 6-8 minutes or until edges are slightly brown. Let cookies cool slightly on cookie sheets then remove to wire racks.
Saute zucchini and onion in butter until tender. Add water and noodles; cook until noodles have just become soft. Add tomatoes, basil and parsley. Remove from heat. Reheat just before serving so noodles will not become to soft. Garnish with freshly grated Parmesan cheese.
Dissolve yeast in 1/2 of the water plus 1 teaspoon sugar. In large	bowl, dissolve sugar and salt in remaining water. Add Mazola and yeast. Mix. Add flour. Place dough in greased bowl and set in warm water. Work dough every 10 minutes	for 5 consecutive times. Turn	dough onto floured board and divide into 2 balls. Let rest 10 minutes. Roll each piece out and roll up as for jelly roll. Seal edges. Place on a greased cookie sheet and score diagonally 6 times. Let rise 1 1/2 hours. Bake in 400° oven for 30 to 35 minutes. Brush with	melted butter. This makes 2 loaves and is delicious as garlic bread.
Chop cranberries. Add sugar and let sit until sugar is well dissolved. Drain pineapple; add to cranberries. Add nuts. Prepare Jell-O according to directions, omitting 1/2 of cold water. Quick set Jell-O with ice cubes. Add cranberry mixture. Let gel overnight in refrigerator.
Stir meal into boiling milk. Let sit until double in warm place (1/2 to 1 1/4 days). Add soda. Make sponge of 2 cups boiling water poured over 1/2 cup sugar and 1 cup milk in crock. Thicken with about 5 cups flour. Add meal yeast. Place pitcher in hot water and let batter double (2 hours). Sift 5 pounds flour into dishpan. Set aside 2 cups of this flour. Cut into flour the shortening, 1/3 cup sugar and salt. Put in nest of flour in pan. Pour sponge in nest and rinse pitcher with 6 cups of the warm water in pan. Mix well; put in well-greased loaf pans and set in very warm place to rise to double. Bake at 350° for 15 minutes and 300° for 1 hour. Turn out on brown paper and butter. Total flour needed is 7 1/2 pounds.
In medium saucepan, cook green pepper, tomato and onion with garlic in oil until tender-crisp. Add remaining ingredients. Cover; bring to a boil. Reduce heat to low; cook for 25 minutes, or until liquid is absorbed. Stir occasionally. Makes 4 servings (1/2 cup each). Each serving equals: 1 Complex Carb and 1 Palate Pleaser.
Use a mold size of punch bowl. Arrange 7 or 8 cherry halves (from fruit cocktail) in bottom of mold. Garnish with sprigs of fresh green holly (washed). Add 1/2 inch water and freeze. Add remaining fruit cocktail and enough water to fill 3/4 full and freeze. Unmold, place in punch bowl holly side up. Pour chilled ginger ale, lemonade, pineapple and liquid from fruit cocktail. Blend liquid. Makes 3 quarts or 24 (4 ounce) servings.
Brown hamburger meat, onions and garlic; drain. Add sauce and seasoning mix. Line bottom of a 9 x 13-inch pan with 6 tortillas. Pour meat mixture over tortillas. Cover with remaining tortillas. Pour soup over top. Pour milk over soup and sprinkle with grated cheese. Bake at 350° for 45 minutes.
Combine first 5 ingredients in large bowl; beat until fluffy. Stir in last 5 ingredients. Make into balls and flatten. (My favorite way.) Roll out and use cookie cutters. Great plain, but really pretty when iced. Bake on ungreased cookie sheet at 350° approximately 12 minutes.
Grease and flour 9 x 13-inch pan. Prepare cake mix according to directions. Pour half of batter into prepared pan. Bake at 350° for 15 minutes.
First wash meat, then add curry, scallions, onion, garlic, pepper and salt. For better taste, meat should be seasoned in advance. Pot should also be of adequate size and partially covered. Add water and cook until meat is tender. Creates its own gravy. Can be served with any vegetable.
Pour these ingredients over hot crust and bake at 350° for 20 minutes. Cool completely, sift powdered sugar on top and cut into squares.