HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and store at least 1 to 2 hours before serving. Will keep in refrigerator at least 2 weeks.
Put water in large pot. Add celery, carrots, onion and salt. Boil until vegetables are half done. Add potatoes, tomatoes and parsley. Continue boiling until vegetables are done. In small pan, brown butter with flour; add paprika for color. Add to soup and let it come to a boil.
In bowl, combine the first 7 ingredients. Spread on bread slices and place on ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until bubbly. Yield: 4 dozen.
In a large kettle, heat the oil. Saute the onions, garlic and green peppers until tender. Add the brown beef and cook until browned, breaking up the chunks with a fork. Add the remaining ingredients except the beans; stir well and cover. Let simmer for one hour. Add the beans and simmer for 30 minutes. Remove the green pepper rings before serving. Add beef stock if too thick. Serves about 20 people.
Wash steak; drain. Salt and pepper to taste and let stand for 15 minutes. Dip in milk, then dredge with flour. Heat cooking oil until hot. Place steak in pan and fry until done and brown. Drain oil, leaving a small amount in pan. Mix 1 cup water and 1 cup milk. Pour over steak and cook until thickened.
Sprinkle chickens with salt and pepper. Place chickens in a shallow pan or Ziploc bag. Pour marinade over the chickens and marinate 3 to 4 hours, turning occasionally. Grill until tender, turning and brushing with marinade often. Grill time: 3/4 to 1 1/2 hours.
In heavy 2-quart saucepan, combine the first 4 ingredients. Bring to boiling over medium heat; cook to soft ball stage, stirring constantly. Remove from heat. Immediately add chocolate bits and marshmallows. Stir until chocolate and marshmallows are melted. Stir in nuts and vanilla. Spread into a buttered 9 x 9 x 2-inch pan. Cool; cut into squares.
In skillet cook onion, celery and garlic in shortening until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer uncovered 45 minutes.
Pack into kettle and barely cover with water. Add salt and simmer until tender, about 1 hour. Add sauerkraut, pushing kraut down into meat stock. Cook 30 minutes more.
Mix tuna, soup and 3/4 cup crushed potato chips and place in greased casserole dish. Place more crushed chips to cover dish. Bake in hot oven until heated.
Mix pudding and milk until thick. Mix softened butter and cream cheese together, then mix into pudding mixture. Fold in Cool Whip and spread into your choice of containers. Scrape filling from Oreo cookies and grind chocolate cookies in blender until fine. Spread on top of pudding mixture.
Crumble turkey into hard plastic colander or microwave ground meat cooker set in a microwave-safe pie plate. Add garlic and onion. Microwave, uncovered, on full power for 6 to 7 minutes or until meat is no longer pink, stirring once. Drain.
Shred lettuce, watercress and romaine fine; place in a large salad bowl. Arrange diced tomatoes, chicken, crumbled bacon, diced avocado, diced eggs and crumbled Blue cheese in strips across salad greens. Just before serving, toss with enough vinagrette dressing to moisten salad and salt and pepper. Makes 4 to 6 servings.
Combine potatoes, cheese, salt, sour cream, soup and onion together in large bowl and pour into buttered casserole dish. Mix cornflakes and melted butter and sprinkle on potatoes. Bake at 325° for 1 1/2 hours.
Combine first 7 ingredients; make a well. Combine eggs and next 3 ingredients and add to well. Fold in raisins and nuts.
Rinse strawberries, but leave stems intact. Dry well on paper towels. Melt the chocolate bits in double boiler over hot, but not boiling water. Stir until smooth. Reduce heat to low. Dip berries in chocolate, one at a time, leaving an uncoated rim around the stem. Shake off excess chocolate. Place berries on wax paper. Refrigerate for about 30 minutes.
Drain all ingredients and mix well. Place in refrigerator and let set for 2 days, stirring twice a day. It is cool and crunchy; great with ham or dried beans. Will keep in refrigerator for 1 or 2 weeks.
Melt the butter in a skillet and saute the onion until slightly browned. Add the diced potatoes and green pepper. Season with a little seasoned salt and pepper. Mix in the diced turkey and cook slowly for about five minutes. Add the gravy and cook a few minutes longer.
Mix; mash can of tomatoes with potato masher. Mix tomato sauce, tomato paste with cup water, sauce mix and garlic. Let simmer 30 minutes.
Dot top of 6 ounce salmon with a mixture of bread crumbs, dill, mayonnaise, mustard and pepper. Arrange in baking pan coated with cooking spray. Bake in 450° oven about 15 minutes or until fish is opaque throughout.
Blend first 5 ingredients. Rub mixture on chicken. Place chicken on baking dish. Bake 1 hour at 350°.
Combine all ingredients, except nuts and vanilla, in top of a double boiler. Place over hot water and stir until smooth. Add nuts, vanilla and milk. Spread mixture quickly into a buttered 9 x 5-inch pan. Cool; cut into squares.
In saucepan, cook ground beef until browned; drain off fat. Stir in salt and pepper. Add tomato sauce, carrot, mushrooms, onions, olives and sugar. Stir in water and wine. Cover. Simmer for 30 to 35 minutes or until carrot is tender, stirring occasionally. Sprinkle individual servings with Parmesan cheese, if desired. Makes 2 servings.
Mix the cream cheese, crushed pineapple, green pepper and 1 cup chopped nuts. Chill, then form into a ball and roll in additional nuts. Makes 2 small balls or 1 larger ball. Serve with crackers.
Stir ingredients together in a large bowl or pan until well blended. Store in an airtight container. When you are ready for hot chocolate, fill your mug 1/3 to 1/2 full of mix, depending on how strong you like it. Add hot water until full and stir throughly.
Arrange chops	in a single layer in baking dish. In a small bowl, combine oil, catsup, lemon juice, Worcestershire sauce and soy sauce.	Using a wire whisk or fork, spread half of the seasoning mixture over chops. Bake, uncovered, at 350° for 30 minutes. Turn chops and spread with remaining seasoning mixture. Bake, uncovered, 30 minutes more.
Heat griddle to medium-high heat. In large bowl, beat eggs. Stir in milk and oil. Add remaining ingredients; beat or stir just until large lumps disappear. Lightly grease heated griddle. Pour batter about 1/4 cup at a time onto hot griddle. Cook until bubbles form and edges start to dry; turn and cook other side. Makes sixteen 4-inch pancakes.
Mix all ingredients well and pour into an unbaked pie shell. Bake at 350° for 35 minutes.
Combine crumbs, 3 tablespoons sugar and oleo for 9-inch crust. Bake at 325° for 10 minutes. Mix cream cheese, 3/4 cup sugar, lemon juice and rind. Mix well. Add eggs, one at a time. Pour mixture in crust and bake at 300° for 55 minutes. Combine sour cream, 2 tablespoons sugar and vanilla; spread over cheese cake. Bake 10 minutes more.
Boil sweet potatoes until tender. Drain, peel and mash potatoes or beat in mixer. Add sugar, butter, eggs, milk and vanilla. Pour into 9-inch pie crust and bake 10 minutes at 425°, then 45 to 50 minutes at 325°.
To make mix: Combine flour, baking soda, cinnamon and salt in a small bowl. Place flour mixture in a 1-quart jar. Layer remaining ingredients in the order listed, pressing down firmly after each layer. Seal with a lid and decorate with fabric and ribbon.
Melt margarine; saute onion and green pepper for a few minutes. Stir in flour and cook a minute or so. Add tomatoes and liquid, sugar, salt, pepper, parsley flakes and chili sauce; simmer until thickened and seasonings are blended, approximately 15 minutes. Remove bay leaf before serving.
Melt 2 tablespoons of margarine in large casserole dish. Whisk in flour. Add onion. Microcook (100%) uncovered for 3 minutes. Add 1/2 cup broth. Whisk until smooth. Whisk in remaining 1/2 cup broth and heavy cream. Stir in peas. Microcook (100%) uncovered for 8 minutes, whisking several times. Add pepper sauce, remaining 2 tablespoons margarine and salt. Stir until margarine melts. Add chicken. Serve over mashed potatoes, rice or toast. Serves 4.
Mix well; cover tightly. Refrigerate overnight. Before starting your layers, take peas from freezer and thaw about 20 minutes.
Preheat oven to 400°. Sprinkle cheese and pepperoni on bottom of 9-inch pie plate (sprayed with nonstick coating); set aside. In medium bowl, with wire whisk or fork, beat eggs, milk and basil until well blended. Pour egg mixture into pie plate over cheese and pepperoni. Bake for 25 minutes, or until knife inserted in center of pie comes out clean.
Bake cake in 9 x 13-inch pan or 2 (8-inch) round pans. Slice to form 4 thin slices. Prepare pudding and jello according to package directions. Layer ingredients in punch bowl. Refrigerate. If a hole in punch bowl, fill with fruit first.
Blend first 3 ingredients well. Add next 3 ingredients. Blend well. Add dates. Mix all well. Place into well-greased and floured 13 x 9-inch roasting pan. Bake in oven at 350° for 35 minutes. Do not overbake.
Cream together the butter, margarine and powdered sugar. Beat in egg and vanilla. Combine flour, soda, cream of tartar and salt; add to creamed mixture. Mix well. Divide dough in half. Form each half into 2-inch round roll. Wrap in waxed paper or aluminum foil. Chill in refrigerator or freezer; slice 3/8-inch thick. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes. Cool on rack. Makes about 7 dozen.
Slice and boil the carrots; drain. Toss onion and green pepper with carrots. Mix the sugar, dry mustard, tomato soup, vinegar and salad oil; add salt and pepper to taste. Pour over vegetables. Marinate overnight in refrigerator. Serve cold.
Beat cream cheese until smooth. Add onion, pineapple, seasoned salt and 1 cup pecans, mixing well. Shape into a ball. Roll in remaining pecans. Chill 2 hours.
Mix flour or cornstarch thoroughly with sugar. Beat eggs slightly. Add butter to salt and sugar mixture. Mix, then add syrup, vanilla and nuts. Pour into unbaked pie shell. Bake very slowly in preheated oven at 350° for 1 hour and 10 minutes.
Dissolve the yeast in warm milk. Add the oil. Combine the flour, soda, salt, and sugar. Add this mixture to the milk mixture. Knead 20 - 30 times. Roll out to 1/2 inch thickness. Cut in rounds. Butter one round and place another round on top. Cover and let rise. Bake at 375 degrees for 12 - 15 minutes.
Shred potatoes into greased 9 x 13-inch dish. Melt butter in saucepan; add onion, sour cream, soup and cheese. Spread evenly over potatoes and mix well. Top with paprika and bake at 350° for 45 minutes. Serves 10.
Mix all ingredients together. Form a long loaf and cut slice and bake for 10 to 12 minutes at 375°. Can also be refrigerated and then sliced. Great with raisins or chocolate chips in.
Heat grill. In small bowl, combine all sauce ingredients. Blend well and set aside. When ready to barbecue, place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook for 10 to 15 minutes, or until pork is tender and no longer pink, turning once and brushing chops generously with sauce during last 5 minutes of grilling.
Make juice from tomatoes (8 to 10 quarts juice). Cook onions and green peppers until tender. Put into blender and puree. In a large pot put tomato juice, onions and green peppers; add oil, olive oil, black pepper, celery salt, garlic salt, salt, sugar, oregano and chili powder. Cook for 45 minutes. Add tomato paste and bay leaves. Simmer for 1 hour. Put in jars and seal.
Grease a 13 x 9-inch baking dish. In a large bowl, with spoon, mix chopped walnuts, sugar and cinnamon until blended. Cut phyllo into 13 x 9-inch rectangles.
Cut steak in thin strips; sprinkle meat tenderizer and let set for 10 minutes. Melt oleo in frying pan; cook steak strips until no longer pink. Remove from pan, leaving drippings. Put sliced onions in drippings; cook over low heat until soft. Spoon over steak. Mix flour and small amount flour; pour in pan with bouillon and mustard. Stir until thickens. Stir in sour cream. Do not boil after adding sour cream. Spoon over steak and onions. Serve over hot noodles.
Dissolve jello in 3 cups boiling water. Dissolve 4 packages gelatin in 2 cups cold water. Mix together. Pour into a 13 x 9-inch cake pan. Place in refrigerator. Cut in cubes when set.
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour, drain and let stand 5 minutes. Makes 8 servings.
Cream shortening, sugar and pumpkin. Add egg; mix well. Add dry ingredients and raisins. Drop from spoon onto cookie sheet. Bake at 375° for 10 to 12 minutes.
Put into blender the cream cheese, peanut butter, sugar and milk; blend until smooth. Pour into big bowl. Fold Cool Whip into mixture. Pour into pie shells. Top with nuts to decorate. Freeze. Remove from freezer about 20 minutes before serving. Serves 6.
Combine flour, sugar, baking soda and salt in large bowl. Stir in egg, milk, banana and oil; mix well. Add oats, raisins and coconut; stir to blend. Line muffin tins with paper liners. Fill 2/3 full. Bake at 375° for 20 to 25 minutes. Makes 1 dozen muffins.
Prepare crepes. Melt 3 tablespoons of butter over medium heat until bubbly. Add mushrooms and saute until just lightly browned. Sprinkle with 1 tablespoon of flour and stir. Add whipping cream and cook over medium heat until mixture is thickened and liquid is reduced to about 1/3 cup, approximately 8 minutes; set aside. Place a piece of ham on each crepe and spoon on about 1/4 cup of the mushroom filling. Roll and arrange seam side down in a buttered 9 x 13-inch dish.
Boil and debone chicken. Mix chicken, soups and sour cream in large casserole dish. Top with crumbled Ritz crackers. Pour melted butter over mixture. Bake at 350° for 15 minutes.
Mix all ingredients to a texture that can be formed into balls. Let set approximately 1 hour before frying in fish grease. Form round balls and drop into hot grease.
Melt butter in pan and add sugar, syrup and water. Stir until hard crack stage (290 degrees), about 30 minutes. Quickly pour onto cookie sheet (buttered or Teflon). Smooth with spoon. Melt chocolate chips and spread over top. Sprinkle on chopped nuts. Cools quicker in refrigerator. Break into pieces.
Combine all the ingredients in a heavy saucepan. Bring to a boil. Reduce heat to medium-low; simmer for 10 minutes or until berries pop open. Skim foam from the surface for a clear result. Cool to room temperature. This relish will set as it cools. Serves 8.
Heat water, chocolate, corn syrup and liqueur in medium saucepan over low heat until chocolate is melted. Stir in milk. Immediately transfer to ice-cream maker and freezer according to manufacturer's directions. Makes 2 cups.
Brown hamburger with onion. Add remaining ingredients. Bake at 350° for 1 hour.
Combine flour, sugar and salt. Mix well. Add water and beat well. Set in warm place, covered, for at least 12 hours. Use as needed and feed each time you use it.
Put pecans and coconut in bottom of a 9 x 12-inch pan. Pour German chocolate cake mix on top of nuts and coconut. Mix oleo, cream cheese and powdered sugar. Pour on top of cake mix. Bake at 350° for approximately 60 minutes. Cake will crack on top. Excellent.
Steam broccoli over boiling water in a large saucepan for 3 to 4 minutes or until tender-crisp. Melt oleo in a small saucepan over medium heat. Blend in lemon juice, mustard and marjoram. Spoon over broccoli. Serve with grilled chicken breasts or broiled fish fillets. Makes 2 to 3 servings.
Blend together ingredients. Drink immediately. May substitute other fruits for orange juice concentrate. Suggestions: 2/3 cup strawberries or raspberries.
Mix homogenized milk with the box of pudding mix; add condensed milk and whipped topping and mix well. Using a large dish, layer the vanilla wafers, banana slices and pudding mixture until all is used. Let chill in refrigerator before serving.
Mix first 2 ingredients. Put on floured surface and flatten with hands into a rectangle. Peel and cut apples as you would for pie. Place on dough and sprinkle with sugar and cinnamon. Roll like a jelly roll. Place the water and 1/2 cup sugar on the stove in an 8-inch square pan. Heat until sugar is dissolved and it comes to a boil. Cut the dumplings to desired shape and put in pan with water. Place a dab of butter on each dumpling and bake at 350° until brown. Serve warm or cold.
Mix cracker crumbs and melted butter and pat into a 9x13 pan. Beat eggs and 2 sticks butter with a mixer, add powdered sugar. Spread this mixture over graham cracker crust and cover with sliced bananas. Spread one large can drained pineapple over bananas. Cover with cool whip. Decorate with cherries and chopped nuts. Chill overnight.
In large bowl, combine soup mix and oil. Add potatoes; toss to coat. Bake according to directions on package of potatoes, stirring occasionally. Makes 6 servings.
Slice potatoes; add all ingredients together. Heat until cheese is melted. Put in casserole and cover with 2 cups crushed corn flakes and crumbs, mixed with 1/2 cup butter, melted. Bake at 350° for 45 minutes.
Combine baking powder and sugar; blend thoroughly. Add to butter, eggs, milk and vanilla. Stir in flour. Bake in round greased and floured cake pans at 350° for 30 minutes.
Cook frozen spinach with onion. Beat eggs and mix with other ingredients, then mix with spinach and onion. Bake in casserole dish for 25 minutes at 350°.
Slice bell pepper and onion, then saute in oil just until tender. Add soup, water and vinegar. Cook over low heat about 5 minutes. Meanwhile cook four 2-egg omelettes or scramble 8 eggs. Serve Creole sauce over eggs. Makes 4 servings.
Mix together the ingredients, then pour into an unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer.
Mix first 3 ingredients. Add juice. Fold in drained fruit. Top with chopped nuts and chill.
Combine chocolate frosting and confectioners sugar in large bowl. Stir with wooden spoon until thoroughly blended. Cover each of 36 pecan halves with 1 tablespoon candy mixture. Roll into 1-inch balls; set aside. Chop remaining pecans; set aside. Place chocolate chips and shortening in 2-cup glass measuring cup. Microwave at Medium for 2 minutes; stir. Microwave for 1 minute longer at Medium; stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Remove with fork to cooling rack. Sprinkle top with chopped pecans. Repeat with remaining candy balls. Allow to stand until chocolate mixture is set. Makes 3 dozen candies.
Preheat oven to 375°. Grease muffin tins or line with baking cups and set aside. Combine flour, sugar and cinnamon in a mixing bowl. Mix applesauce, oil and eggs together. Add to dry ingredients and stir just until moistened, batter will be lumpy. Do not overmix. Fold in carrots and nuts. Fill tins and bake for 20 minutes.
In a 13 x 9-inch baking dish, layer rice, spices, chicken, and broccoli. Spoon soup over broccoli. Pour water over all, top with cheese cubes, cover and cook at 350 for 45 minutes. Remove from oven and stir cook 5 - 10 more minutes.
Combine the first 4 ingredients. Beat eggs and vanilla until creamy. Combine the rest of the ingredients. Spread into a 13 x 9 x 2-inch pan. Sprinkle 1 (12 ounce) package chocolate chips over surface. Place in a 350° oven for 5 minutes. Remove from oven. Run knife through to marbleize. Return to oven for 30 minutes or until done. Makes 4 dozen 2 x 1-inch bars.
Mix all ingredients together well, bake at 350 degrees for 1 - 1 1/2 hours.
Preheat oven to 375°. Rinse, peel and pit peaches; slice into small pieces. Combine peaches, sugar (or jam) and tapioca and spread filling evenly in pie shell. Make lid of lattice, spiral or medallion shapes with unbaked pie dough. Brush with egg glaze. Put assembled pie on baking sheet and bake until internal temperature reaches 180° or until filling bubbles up like cooking jam, about 1 hour. Makes 8 servings.
Combine all ingredients, except eggs, confectioners sugar and lemon juice. Mix well. Add eggs, one at a time, beat well after each addition. Bake in greased and floured tube pan at 325° for 1 hour.
Add soy sauce to the brown sugar until it makes a fairly thick paste (like glue). Add the garlic, then coat both sides of each chop with the marinade. Let stand in refrigerator for at least 2 hours. Barbecue on grill (about 5 minutes a side or until done) or bake in oven at 350° for approximately 40 minutes. Serves 4 to 8.
Cook chicken, skin and remove bones. Put melted oleo in bottom of 9 x 9-inch baking dish. Lay chicken on top. Mix broth with soup and vegetables. Top with Bisquick mixed with milk. Bake at 350° until brown.
Boil butter, Crisco, water and cocoa 1 minute. Pour over flour, sugar and baking powder. Then add eggs, buttermilk (add tablespoon of lemon juice in regular milk) and vanilla. Mix well and pour into greased and floured pan. Bake at 350° for 30 to 40 minutes.
Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Set aside. Cream butter and sugar; add honey and eggs and beat until light and fluffy. Combine fruit and nuts in a small bowl. Sprinkle 1/4 cup of the flour mixture over the fruits and nuts. Add remaining flour mixture to creamed sugar and butter alternately with milk. Stir in fruit and nuts and spoon into a greased and floured 10-inch tube pan.
Trim fat. Sprinkle meat with salt and pepper. Dredge in flour. Fry at medium heat until brown. Remove steak and leave about 5 tablespoons fat in pan. Add 3 tablespoons remaining flour and brown. Add water and bring to a boil. Cut heat down and put steak back into gravy; cover and simmer until tender. Serve with rice or mashed potatoes.
Combine sugar, flour, salt and baking powder in bowl. Add walnuts and apples to dry mixture. Combine eggs and vanilla and add. Bake in a 350° oven for 30 minutes in an 8 x 8-inch square pan.
Preheat oven to 350°. Mix ingredients in order given. Line 2 ungreased loaf pans with wax paper; pour batter into pans. Bake 1 hour. Wrap in aluminum foil. Store in refrigerator.
Combine the first 4 ingredients. Add eggs; beat well. Add remaining ingredients; mix well. Chill in refrigerator overnight. Roll into balls; press down and sprinkle with sugar or cookies can be iced after baking. Put on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well after each. Add salt, cocoa and baking powder to flour. Add flour and milk alternately to butter mixture and add vanilla. Pour into greased tube pan. Bake at 325° for 1 1/2 hours.
Soften cheese, add a little mayonnaise, salt and milk to desired consistency. Blend until cheese is spreadable. Stir in crabmeat, and mold into a flattened ball in round dish.
Wash frog legs under cold water. Soak frog legs in mixture of milk, salt and 3 tablespoons of paprika for 5 minutes. Heat vegetable oil to 375°. Season flour with 3 tablespoons paprika and dip frog legs in seasoned mix. Shake off excess flour and fry legs for 3 to 5 minutes, depending on size of legs. Turn legs frequently to keep from burning. Paprika does not have to be used as it does not affect the flavor. However, the meat takes on a prettier golden brown color as it fries.
Mix sugar, cornstarch and water together and cook until thickened. Add jello and mix well. Cool to room temperature. Slice berries in baked shell. Pour cooked mixture over them. Chill 30 to 60 minutes. Serve with whipped cream.
Blend first 4 ingredients really fine in blender or processor. Saute in butter. Add broth and milk. Boil for one hour. Add cheese, flour and cornstarch.
Mix all ingredients. Put through cookie press. Bake 10 to 15 minutes at 400°.
Mix all ingredients. Be sure to brown onion and celery first. Put in a greased pan. Bake at 375° for 45 minutes to 1 hour.
In a large bowl, beat eggs. Add soup and cream. Mix well. Sprinkle cheese, meat and broccoli into pie crust. Pour soup mixture over. Bake at 350° for 50 minutes or until center is set.