HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using fresh corn, husk silk. With sharp knife, cut kernels from cob. Cook corn in 1-inch boiling water for 5 to 8 minutes, until tender. Drain and rinse under cold water; drain again. Place corn in large bowl. Add cucumber, red pepper and onion. In small bowl, combine remaining ingredients, except green peppers. Pour over salad and toss. Cover and chill at least 2 hours.
In a large saucepan, brown beef and green peppers. Drain. Add remaining ingredients; bring to boil. Reduce heat. Simmer 10 to 15 minutes, then serve.
Brown meat, onion and pepper; add soups and let simmer. Cut up half of the cheese in the mixture. Cook macaroni (drain water off) and add to mixture. Put in casserole dish. Cover with remaining half of cheese. Put in oven and let cheese melt.
Melt shortening in skillet and fry hamburger, then add remaining ingredients. Boil together for 5 minutes. Serve on buns.
Butter a large casserole or deep dish pie pan. Cook broccoli and green onion in a little water with a dash of salt for 5 to 6 minutes. Drain well. In a bowl, combine tomato soup and half and half.
Sift dry ingredients into bowl. Cut in shortening until crumbly. Beat eggs with milk. Stir in dry ingredients. Fold in blueberries. Pour into greased 8-inch round cake pans. Sprinkle flaked coconut over the top. Bake at 375° for 25 minutes. Yields 16 servings.
Brown sausage and chopped onion, drain well. Add rice. Arrange in layers: sausage mixture, Rice Krispies and cubed Cheddar cheese. Mix eggs, soup and milk; pour over top. Bake at 350° for 40 minutes. Use 13-inch glass casserole.
In a bowl, beat egg yolks. Stir in condensed milk, water and vanilla. Fold in cookies and whipped cream. Pour into aluminum foil-lined 9 x 5-inch loaf pan. Cover and freeze 6 hours or until firm.
Combine and brown slowly the sausage, egg and cracker crumbs. Drain; cover with the sauce mixture. Simmer for 30 minutes.
Mix pudding as directed. Mix pudding mixture with whipped topping. In a 9 x 13 pan, make a layer of graham crackers. Pour half of pudding mixture on top. Make a second layer of graham crackers and pour remaining pudding mixture on top. Add a final layer or graham crackers and cover with chocolate syrup (not too much or it makes it overly sweet). Chill overnight.
Combine all but noodles and butter; simmer for 10 minutes. Drain noodles and add butter. Stir gently over low heat to melt butter and coat noodles. Serve with meatball mixture.
Mix Eagle Brand milk and cream cheese together. Add pudding to milk and mix. Fold in Cool Whip. Layer wafers, bananas and pudding until all of mixture is gone. Top with wafers.
In large baking dish or pan, layer chicken, skin side up, in single layer. Mix together dressing, soup mix and preserves; pour over chicken. Bake, uncovered, at 350° for 1 hour, basting occasionally. Serve. Pour remaining sauce over chicken (what's left in dish).
Cook sausage. Drain and set aside. Combine remaining ingredients, then add sausage. Pour into well-greased 13 x 9 x 2-inch pan. Refrigerate overnight before baking. Bake at 350° for 1 hour. Serves 10.
Melt margarine in 13 x 9-inch baking dish. Mix together flour, sugar and milk. Pour 1/2 of flour mixture in dish. Add berries, then remaining flour mixture. Bake at 400° for 45 minutes or until golden brown. Serve hot or cold.
Sift together the cornmeal, flour, baking powder, salt and sugar. Beat the eggs, add milk and shortening, stir until blended. Stir quickly into the flour mixture. Bake at 425°f. 220°c. gas mark 7 for 20-22 minutes.
Combine dry ingredients. Add 1/2 cup of chicken broth and oil. Stir until dry ingredients are moistened; turn out on a floured surface. Form ball, roll and cut out. Drop one at a time in the broth. Cook until done. Add deboned cut-up chicken.
Cook first 3 ingredients together with 3 cups water until thick and let cool completely. Add Cool Whip and mix well. Makes about 10 (1/2-cup) servings.
Dissolve gelatin in boiling water. Combine juices of the blueberries and the pineapple and, if necessary, add enough water to make 1 cup. Add the cup of juices to the gelatin mixture. Stir in the drained fruit. Pour into a 2-quart flat pan and let stand in refrigerator until firm.
Sift together flour, baking powder, salt and baking soda. Cream shortening. Gradually add brown sugar. Cream well. Add egg, evaporated milk and vanilla and beat well. Blend in dry ingredients gradually. Mix thoroughly.
Boil syrup, sugar and cream of tartar to the soft ball stage. Add butter, vinegar and soda. Pour over popped corn. Cool until it can be handled, then form into balls.
Cook pasta to directions on box. DO NOT OVERCOOK. In large skillet, heat oil. Stir-fry onions and garlic for 1 minute. Add tomatoes, basil, salt and pepper. Stir and cook for 2 minutes. Toss sauce with hot pasta. Sprinkle with cheese.
Put onion, celery and roast in pan. Cover with 1/2 cup to 1 cup water; cook until tender. Add catsup and tomato sauce; cook until thick, about 1/2 hour.
Combine mayo, sour cream, juice and salt. Add celery, cashews and chicken. Toss lightly and serve on lettuce.
Combine corn, buttermilk, oil and eggs; mix well. Stir in cornbread mix. Pour half of batter into a greased 9-inch square pan; sprinkle with green chiles and half of cheese. Pour remaining half of batter over top and sprinkle with remaining cheese. Bake at 350° for 45 to 50 minutes or until done. Cut into squares.
Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour into a 9 inch unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350° oven for approximately 45 minutes. When cool, you may top with whipped cream or ice cream.... but nothing tops this.
Combine flour, sugar, cinnamon, baking powder and salt in large bowl. Cut in chilled margarine with a pastry blender until mixture resembles coarse meal. Stir in ice water and beaten egg. Knead into a ball. Press dough evenly into bottom of 9-inch square baking pan coated with vegetable spray. Brush dough with beaten egg white. Sprinkle glazed dough with 2 tablespoons sugar and sliced almonds. Bake at 375° for 15 minutes or until edges are lightly browned. Cut into bars.
Put the rhubarb in the unbaked crust of a 9-inch pie pan. Mix flour, sugar, water, food coloring and egg well in a saucepan. Then pour over rhubarb. Add top crust. Bake at 425° for 10 minutes. Reduce heat and bake at 350° for 40 minutes until well brown.
Cream shortening and sugar until light. Add eggs and vanilla. Sift cake flour with baking powder and salt and add with whole wheat flour and rolled oats; mix well. Shape into 2 rolls about 2 inches in diameter and chill in refrigerator until firm. Slice about 1/4-inch thick. Bake on greased cookie sheet at 375° for 10 to 12 minutes. Will make 5 dozen.
Mix flour, butter and nuts until crumbly. Bake approximately 15 minutes at 350°. Cool. Spread cream cheese mixed with sugar and 1/2 Cool Whip over the crust. Spread pudding (prepared by box directions) over mixture. Spread remaining Cool Whip on top. Chill until ready to serve.
Cream sugar and eggs. Add margarine and beat well. Add vanilla or mace. Add sifted flour and baking powder alternately with the milk. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until brown.
Mix flour, Crisco and salt in large Tupperware bowl. Close tightly. Shake 1 minute or until it looks like coarse meal. Add 6 tablespoons 7-Up and shake 1 minute or until mixed. Roll out and place in pan. This is a good pastry.
Mix all ingredients together, put into a 13x9-inch glass baking dish sprayed with pam. Refrigerate about 12 hours. Bake at 350° for about 35 to 45 minutes. Cut into squares and serve on platter.
Break and boil spaghetti, rinse and cool. Blend next 5 ingredients with spaghetti. Chill and cover overnight. Next day, mix together remaining ingredients. Mix all ingredients together and salt and pepper to taste.
Mix soup with onion and butter. Layer hash browns and alternate with the rest of the ingredients. Top with bread crumbs and bake at 350° for 1 hour. Uncover dish and brown the top.
Grease 9 x 13-inch cake pan. Cut each biscuit into quarters. Mix 3/4 cup sugar with 1 teaspoon cinnamon and roll biscuit pieces in this. Place rolls in pan and sprinkle remaining sugar and cinnamon mixture over these.
Cut carrots into 1/2 dollar size pieces. Cook for 2 or 3 minutes, then drain. Mix all other ingredients. Pour over cooked carrots and let stand overnight. Will keep a long time in refrigerator.
Dissolve jello in water. Add next four ingredients and mix well. Freeze in plastic containers. Take out of freezer at least an hour before serving so that it can thaw to a slush. Add ginger ale. Serves 50. Also makes a great rum punch.
Brown ground beef in skillet; drain off fat. Put beef in crock-pot.	Brown bacon and onions; drain off fat.	Add to crock-pot.	Add pork and beans, kidney beans, lima beans, ketchup, brown sugar, liquid smoke, vinegar, salt and pepper to crock-pot. Stir and cover. Cook on low for 4 to 9 hours. If using 2-quart crock-pot, reduce recipe in half.
Heat oven to 350°. Brown hamburger meat; drain. Flatten meat in bottom of baking dish. Peel potatoes and slice 1/8 to 1/4-inch thick and layer over meat. Slice onion and layer over potato layer. Combine soup and milk together. Pour over all layers. Salt and pepper to taste. (You may layer any way you like, and you can add peppers, green beans, etc.) Cook covered with foil 30 minutes or until potatoes are tender.
Trim fat away from meat and dice into bite-sized pieces. Chop all vegetables to desired size. Mix meat, vegetables, salt, sugar, tapioca; add pepper to taste. Pour V-8 juice over ingredients, covering. Place lid on casserole dish. Bake at 275° for 4 hours. Do not uncover while baking. Easy Sunday lunch.
Mix the first 4 ingredients well. Pour 1/2 mixture into a 9 x 13-inch pan. Mix the cinnamon and brown sugar; sprinkle on top. Pour over the remaining half of batter. Bake at 350° for 30 to 35 minutes. Poke holes; pour glaze over the top while cake is still warm.
Mix and make into 3 rolls. Wrap in foil and refrigerate 24 hours. Bake 1 1/2 hours at 250°. Remove from oven; drain and pat dry with paper towel. Wrap well and store in refrigerator. May be frozen.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth 30 seconds in blender or 1 minute with mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool; serve with mixed fruit.
Crush bread cubes before removing from package. Pour into large mixing bowl. Add seasoning packet and mix together. Dump chicken soup onto dinner plate. Coat each split breast well on both sides with soup. Roll in dressing crumbs. Roll up chicken breast and place in buttered casserole pan. Repeat with all chicken breasts. Pour melted margarine over top, coating each piece. Bake at 350° for 1 hour.
Peel sweet potatoes. Boil until soft. Remove potatoes from water. Place in bowl. Mash well. Add all other ingredients. Mix well. Pour into two unbaked pie shells (9-inch). Bake at 350° for 45 minutes or until pie is brown.
Preheat oven to 350°. Roll dough out to 14-inch circle about 1/4-inch thick. Bake 16 to 18 minutes or until light golden brown; cool.
In a large mixing bowl, add all the ingredients and mix well. Pour mixture into well-greased 13 x 9-inch cake pan. Bake at 375° for 1 hour.
Pour into well greased 9x5x4 loaf pan. Let stand 20 minutes before baking. Bake until tests done, about 50 - 60 minutes at 350 degrees.
Warm cheese to room temperature. Heat beer to boiling point. Add combined cheese, mustard, pepper mixture. Beat until smooth. Serve warm or cold. Makes 1/2 cup. 59 calories per serving.
Bake chocolate cake in two layers. Follow directions on box. Only one layer will be used. Mix pudding and milk in a bowl.
Line a 9-inch spring-form pan with ladyfingers. Blend cream cheese, sugar and vanilla. Fold in whipped cream. Pour half the filling in the pan. Layer additional ladyfingers in center. Fill with remaining filling. Top with pie filling. Refrigerate overnight.
Grease 9 x 13-inch casserole. Mix together. Bake, covered, for 30 minutes at 350°. Then uncover and bake 30 minutes.
Cream together butter and sugar. Add in eggs one at a time, alternating with flour. Mix well. Add whipping cream and continue mixing. Add flavoring last and mix well. Pour in greased and floured tube or bundt pan. Bake at 325 degrees for 1 hour until brown on top.
Boil raisins in water for 5 minutes and cool. Beat shortening, white sugar and eggs until creamy. Sift dry ingredients. Combine with raisin mixture and cream mixture, vanilla and nuts. Drop by tablespoon on greased cookie sheet, leaving room to flatten with fork dipped in water. Bake at 375° for 12 to 15 minutes.
Roll thawed bread dough into approximately an 8 x 14-inch rectangle. Spread pizza sauce evenly over dough. Top with shredded cheese, pepperoni and other toppings as desired. Don't put toppings on too thickly, because it will make it difficult to roll up. Starting at a 14-inch side, roll up like a jelly roll. Pinch edges and ends closed. Place on a greased cookie sheet. Bake at 350° for about 20 to 30 minutes, until brown. Slice and enjoy. Serves 4 to 5.
Melt margarine, add flour to milk. Add cheese and catsup; cook until thick. Add to ham, noodles and peas. Mix well. Spread top with crushed potato chips. Bake at 350° for 45 minutes. Serves a "crowd."
Spread sugar mixture over pie crust; add pineapple. Top with sliced bananas and Cool Whip. Put a few cherries on top of Cool Whip. Refrigerate 24 hours.
Melt the butter in a skillet and add the mushrooms. Cook, stirring, until mushrooms are golden. Add the meat, salt, pepper, curry powder, coriander and pepper flakes. Break up the meat with a wooden spoon and stir all ingredients together in the skillet. Cook for 10 minutes. Add the tomato puree. Simmer, covered, for 20 minutes. Add the peas. Cover again and simmer until peas are tender, 5 to 10 minutes. Serve with rice. Yields: Four to six servings.
Boil shrimp with 2-3 bay leaves and chopped celery and pickling spice; drain. Add above ingredients and marinate in refrigerator for 3 days. Serve with toothpicks.
In a large bowl, sift flour, baking powder, 1 1/2 tablespoons sugar and salt. Cut in 1/3 cup butter with a pastry blender or a knife and fork. Make a well in the center and stir in 3/4 cup milk. Stir briefly to mix, then put mixture on a floured board. Knead gently and briefly. Set aside.
Wash, core and cut apples in 1/2 inch crosswise slices. Melt butter in a skillet. Stir in brown sugar, spices and salt. Saute apple rings in butter mixture over low heat, turning occasionally until tender. Serve with scrambled eggs and sausage or bacon. Makes about 12 apple rings.
Remove plastic overwrap from pie. Open center hole. Cut 4 to 6 slits in top crust. Place pie on an aluminum foil-lined baking sheet. Bake at 375° for 1 hour and 20 minutes, shielding with aluminum foil after 1 hour. Cool 1 hour. Bring butter, brown sugar and whipping cream to a boil in a 2-quart saucepan over medium heat, stirring often. Boil 1 minute; remove from heat. Whisk in vanilla and powdered sugar until smooth. Pour praline mixture slowly over pie, spreading to cover. Top with pecans.
Dissolve jello and sugar in hot orange juice. Cool until thick and syrupy. Chill milk. Whip until stiff and add lemon juice. Whip until stiff and fold into jello. Mix cracker crumbs, sugar and butter to make crust and put into bottom of 10 x 14-inch pan. Save a few crumbs to put on top. (Follow package directions.) Pour jello mix into crust and chill at least 2 hours or more.
Melt butter, slowly adding flour and milk. Add bouillon and bring to a boil. When thick, lower heat, adding chicken and vegetables. Serve over toast.
Heat margarine in saucepan. Whisk in flour. Gradually stir in broth, milk and basil. Cook and stir until thickened. Boil and stir 1 minute. Stir in Parmesan and ham. Steam onion until tender. Mix onion, zucchini, carrot, cottage cheese, Mozzarella and egg whites. Spread 1/4 cup of this mixture over each noodle. Roll up firmly. Spread 1 cup sauce in 11 x 7-inch baking dish. Arrange rolls, seam side down, in dish. Cover with sauce. Cover with aluminum foil. Bake at 375° for 20 minutes. Uncover and bake 10 to 20 minutes more. Let stand 5 minutes before serving.
In large 3 1/2-quart heavy saucepan combine sugar, soda, buttermilk and salt. Cook over high heat about 5 minutes. Stir often and scrape bottom of pan. Mixture will foam up. Add butter or margarine and 2 cups pecan halves. Over medium heat, continue cooking, stirring constantly and scraping bottom and sides of pan until candy reaches soft ball stage. Remove from heat and cool slightly about 2 minutes. Beat with spoon until thick and creamy. Drop from tablespoon onto sheet of aluminum foil or waxed paper. Let cool. Decorate with remaining pecan halves. Makes about 20 (2-inch) pralines.
Melt oleo in baking dish. Add can of pineapple. Sprinkle dry cake mix over pineapple evenly. Cover with coconut. Spoon milk over all. Bake for 45 minutes at 350°. Serve from baking dish.
Cut chicken into strips. Brush chicken with mayonnaise. Shake chicken and bread crumbs in a bag. Bake in a 425 degree oven 15 minutes until golden brown and juice runs clear when pierced with a fork.
Spread 1 tablespoon margarine on the 4 halves. Place, cut side down, in a 9 x 13-inch baking dish. Bake at 400° for 30 minutes. Saute onions in 1 tablespoon butter (margarine) until tender. Combine rice, 3/4 cup cheese and parsley. Fill each squash half with rice mixture. Sprinkle with remaining 1/4 cup cheese. Bake another 30 minutes at 350°.
Scrape carrots and slice. Boil until fork-tender (not soft). Slice bell pepper and onion. Don't cook. Layer carrots, onion and pepper. Combine remaining ingredients and pour over carrots, onion and pepper. Let stand in refrigerator overnight.
Cream oleo. Cream cheese. Add sugar, then eggs, one at a time, beating well after each addition. Add flour and peanut butter. Pour in greased tube pan. Bake 3 hours at 225°.
Mix all ingredients together in a greased dish. Bake at 350° for 1 hour.
In a bowl, combine all ingredients; mix well. Pour dressing over salad. Refrigerate for 2 hours.
Preheat oven to 350°. In a large bowl beat eggs, sugar, oil and vanilla. Blend together all dry ingredients. Add to the liquid mixture along with zucchini, raisins and nuts. Mix well; divide equally into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 15 minutes.
Bake care according to package directions. While cake is still hot, poke holes 1/2 inch apart with long pronged fork. Mix cream of coconut and Eagle brand and pour mixture, a little at a time, over cake until all is absorbed. Cover and cool in refrigerator until time to serve. Frost with Cool Whip and sprinkle generously with coconut flakes.
Spread 1 package of crescent rolls in greased 9 x 13-inch pan. Press to seal edges; set aside. Blend cheese and sugar until light. Add vanilla, egg yolk and raisins. Spread over dough. Top with second package of dough. Brush on egg white; sprinkle nuts. Bake at 350° for 35 to 40 minutes. Cool and sprinkle powdered sugar.
Boil potatoes with skin on for 30 to 45 minutes. Let potatoes cool and peel skin off. Cut in chunks. Combine remaining ingredients, except the marshmallows. Put in a square glass or aluminum pan and bake for 25 minutes at 350°. Last 5 minutes, top with marshmallows and brown lightly. Serve hot.
In a saucepan, cook onion in margarine until tender. Stir in tomatoes and peppers. Simmer, uncovered, 10 minutes. Toss cheese with cornstarch. Gradually add to saucepan, stirring until melted. Stir in hot sauce. Heat through. Serve with chips. Makes 1 3/4 cups (14 servings).
Beat butter and sugar until fluffy; add vanilla. Add combined dry ingredients; mix well. Stir in nuts. Chill. Shape into 1-inch size balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes. Cool and sprinkle with powdered sugar. Makes approximately 5 dozen.
Saute peppers, onions and bell pepper in oil until soft. Add chili powder, garlic, cornstarch paste, meat, salt and pepper. Cook over medium heat about 1/2 hour, stirring until thickened. Fry tortillas and fill with meat mixture. Garnish with lettuce, tomatoes and shredded cheese.
Sweeten berries to taste. Bring berries and water to a rolling boil. Drop dough into berries by rounded teaspoonfuls. Turn heat down to a low simmer and cook for approximately 20 to 30 minutes until berries thicken. Serve warm.
Stir together mushroom soup and dried onion soup mix with 1/2 cup water. Place in casserole dish with meat and vegetables. Cover and bake at 325° for 3 hours.
Dissolve jello in boiling water. Dissolve marshmallows in jello water, then add rest of ingredients. Put in refrigerator to jell. Then put topping on.
Saute onion and parsley in butter. Add chicken and saute, turning once until browned on both sides, about 10 minutes. Sprinkle chicken with salt and pepper. Reduce heat and cook covered about 10 minutes longer. Meanwhile, make sauce.
Spray crock-pot with Pam. Pour both cans of corn into crock-pot. Pour beans on top of corn. Pour 1/3 of the salsa on top of corn and stir. Place chicken on top of mixture, salt and pepper to taste; cover with remaining salsa. Cook on high until chicken is tender (approximately 4 to 5 hours). Spoon into bowls and sprinkle with grated cheese.
In a separate bowl, add jello to all fruit; mix. Pour into jello mold. Refrigerate overnight.
Beat eggs, oil, sugar and vanilla until thick. Stir in flour, baking soda, cinnamon, salt, nutmeg, baking powder, dates or raisins, nuts, zucchini and pineapple. Mix well. Pour into 2 well-greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until bread tests done with a toothpick. Freezes well.
Cream sugar and butter; add eggs (one by one), then add vanilla, flour and baking powder, then the nuts. Spread onto pans which have been greased and floured. Bake at 350° until brown, then cool and cut in squares.
Do this the night before making the rolls: Combine milk, sugar and Crisco. Heat and cool. Mix real good the next morning.
Cut onion in pieces; saute. When done, add in ground meat in bite size pieces. Cook until tender. Pour in SpaghettiOs; add 1/2 can of water if needed. Cook for 15 to 20 minutes on medium. Serves 3 to 4.
Beat eggs with sugar. Add raisins, nuts and remaining ingredients. Stir to mix. Bake in a greased 9-inch square pan for 30 to 35 minutes at 350°. Serve topped with whipped cream. Makes 6 servings.
Melt butter in 9 x 13-inch baking pan. Combine sugar, flour, baking powder and milk in mixing bowl. Mix well. Arrange peach slices evenly in bottom of baking pan. Pour melted butter over sugar mixture. Do not stir. Pour sugar mixture over top of peaches in the pan. You may also sprinkle your favorite spices, like cinnamon or allspice, over the peaches before pouring the sugar mixture.
Mix together. Make 2 loaves. Brown in skillet first, then bake rather slowly, about 1 hour.
Heat oven to 425°. Grease two 7-stick corn stick molds; heat molds for about 5 minutes.
Chop peppers and add to 5 cups sugar and 1 1/2 cups vinegar. Boil 3 minutes, strain and add 1 bottle Certo. Bring to a boil. Remove from heat, add 1/2 teaspoon green food coloring. Pour into jars and seal.
Have cream cheese, butter and Blue cheese at room temperature. Mix together. Add onion powder and ripe olives. Chill overnight. Make into 2 balls and roll in chopped nuts.
Spread ice cream evenly in bottom of crust. Freeze until firm. Spread caramel sauce over ice cream. Sprinkle with peanuts. Cover with whipped topping. Freeze 4 hours or until firm. Let stand at room temperature 20 minutes before serving.
Empty can of lye in water. Stir slowly until lye is dissolved. Allow to stand until lye is completely dissolved and the water is just barely lukewarm. (The lye heats the water.) Pour grease into large stone bowl or enamel container. Using wooden spoon or stick, slowly stir while pouring dissolved lye mixture into grease, stirring constantly. Stir for 15 minutes until mixture begins to get thick. If soap thickens before time is up, pour into molds lined with wax paper.