HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook franks and onion in oil (use skillet) until onion is tender. Add other ingredients, except green pepper. Bring to boil, cover and simmer until macaroni is tender, 20 to 25 minutes. Add green pepper and simmer 5 minutes. Makes 4 to 6 servings.
Cook rice as usual. Thaw broccoli in boiling water. Drain. Mix all ingredients, adding broccoli last. Heat at 350° until bubbly.
Place apple slices in large bowl and sprinkle with cinnamon, 5 tbsp. of sugar and oil, orange juice, and vanilla. Sift flour, baking powder and salt. Combine with eggs and remaining sugar. Grease 10 inch tube pan and dust with flour. Pour 1/3 batter into pan. Layer with apples and repeat until you end with apples on top. Bake at 350 for 1 1/2 hours or until golden on top. Let cool a few minutes, then unmold on to a plate.
Cream together the cream cheese and peanut butter, then beat in the confectioners sugar. Stir in 4 ounces (1/2 tub) of the Cool Whip. Pour into graham cracker crust and put in freezer for 15 minutes to set. Remove from freezer and top with remaining Cool Whip. Drizzle chocolate syrup on top in pretty pattern and top with nuts.
Mix cake ingredients and bake as recommended on box. Can omit oil as instructed on box for "light" recipe. If you do not use oil, add 1/3 extra water.
Place the cinnamon and apple pieces in a resealable plastic bag. Toss to coat the apple pieces. Put the coated apple pieces in a microwave-safe dish. Cook in the microwave until the apples are softened. Remove the apple pieces from the microwave and stir in the granola and raisins. Top with ice cream.
Mix and blend well all ingredients. Use 2 teaspoons mix to 1 cup hot water.
Take one pudding mix and mix as directed on box. Take the other package and mix with Eagle Brand milk, then fold them together with the Cool Whip. Layer wafers and bananas with the pudding.
Blend thoroughly the sugar, gelatin, milk and egg yolks. Cook over medium heat, stirring constantly, just until mixture comes to a boil (do not boil). Place pan in cold water immediately. Cool until mixture mounds slightly when dropped from a spoon. Fold in 1 cup whipped cream, whipped, or 2 cups Cool Whip and 1 teaspoon vanilla. Pour into buttered 1-quart mold or individual buttered molds. Chill until firm. Unmold on large serving dish. Garnish with sweetened whipping cream and fresh fruit (strawberries, raspberries or peaches!).
Mix sour cream, eggs and sugar. Add cream cheese and vanilla. Pour into pie shell. Bake at 350° for 40 minutes.
Saute chopped onion and green onions in margarine until clear. Add soup and cheese. Cook on low heat until cheese is melted. Add broccoli and mushrooms. Cook for 5 minutes, stirring constantly. Add Tabasco and salt to taste. Serve with Melba toast or crackers.
Bake cake according to directions. Let cool. Crumble 1 layer of cake in bottom of a punch bowl. Prepare instant pudding, use 1/2 of pudding on first cake layer. Slice bananas, put 1/2 over pudding. Pour 1/2 can pineapple (with juice) over bananas. Put strawberries 1/4-inch deep over bananas. Top with 1 carton Cool Whip. Repeat the process, ending with Cool Whip. Sprinkle with pecans and refrigerate.
Put corn into skillet and cover with milk. Add salt, pepper and sugar. Bring mixture to boil and boil until almost dry. Stir often.
Be careful in your selections; do not choose too young and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled and give your entire thoughts to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste; then wrap well in a mantle of domestic devotion and serve with peaches and cream. When thus prepared, they will keep for years.
Combine all ingredients together and mix for 10 minutes. Bake 1 hour and 15 minutes at 325°.
Day before: Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded. Skim fat; discard skin/bones. Refrigerate overnight.
Dip half of each piece of the dried fruit into melted chocolate and place on wax paper to dry.
To well beaten eggs, beat in 2 cups sugar and dash of salt. Dissolve the gelatine in 1/2 cup water. Scald the 2 cups milk. Add gelatine. Beat into egg mixture along with syrup, Milnot and vanilla. Put into container and add milk to fill container.
Slice and layer cooked potatoes in baking dish. Cover with next 4 ingredients which have been mixed together. Bake at 450° for 10 minutes.
Break cake into small pieces. Place in bottom of tube pan. Spread ice cream over cake. Dissolve jello in 2 cups boiling water, add strawberries and stir until strawberries are unfrozen. Pour over ice cream and freeze.
Wash chicken and pat dry. Mix dry ingredients. Heat oil (1/4-inch) in large skillet. Coat chicken with flour mixture. Cook in oil over medium heat, 15 to 20 minutes. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender. Turn chicken to assure even cooking. Remove cover for last 5 minutes to crisp chicken. Place chicken on platter. Pour fat from pan into bowl leaving brown particles in pan. Return 3 tablespoons fat to pan. Blend in 3 tablespoons flour. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in 3/4 cup milk and 3/4 cup water. Heat to boiling, stirring constantly. Let boil 1 minute. Add few drops bottled Brown Bouquet sauce. Season with salt and pepper.
Cream together butter and shortening. Add sugar. Add eggs, one at a time, beating one minute after each. Add vanilla and black walnut flavoring. Sift all dry ingredients together 3 times. Add dry ingredients and milk alternately to cream mixture. Bake in 10-inch tube pan at 325° for 80 minutes. Cool and frost with chocolate frosting (optional).
Place chicken, celery, parsley, salt and pepper into a large pan; cover with water and bring to a boil. Cook for 2 or 3 hours until the chicken is tender; drain the chicken, keeping the broth. Remove bones and skin from chicken. Return meat to the broth. Mix together remaining ingredients, adding enough chicken broth to make a thick dough. Bring broth to a boil and drop dumpling mix by spoonfuls into broth. Cook over low heat for about 15 minutes.
Beat sugar, butter, margarine and eggs until fluffy. Add lemon juice and flour. Mix well. Pour in ungreased cookie sheet and spread with cherries on top. Bake at 350° for 30 to 35 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.
Mix celery, onion, crab and undiluted soup. Cut up cream cheese in pan; melt until smooth. Add to mixture. Mix 1/4 cup warm water with gelatin. Mix well and add. Stir in 1 cup mayo; mix well. Grease Jell-O mold with Pam. Chill until firm, 6 to 8 hours. Serve with crackers or raw veggies.
Cook potatoes for 10 minutes. Do not overcook. Cool and skin; cut into cubes. Cut bread, onions, green pepper and cheese into cubes. Combine in large bowl. Pour melted margarine over. Add pepper to taste. Mix well. Place in casserole and bake at 350 degrees for 15 to 20 minutes.
Preheat oven to 425 degrees. Roll pie crust into a 10-inch square on a lightly floured surface. Cut into sixteen,2 1/2-inch squares. Combine apples, brown sugar, cinnamon and egg in a large bowl and toss to mix. Place pastry squares on an ungreased baking sheet. Spoon 1 tablespoon apple mixture onto each square, dot with 1/4 teaspoon butter. Fold each pastry over filling to form a triangle:brush pastry with some milk and press to seal. Bake until golden brown (about 10 minutes). Makes 16 turnovers.
Cream Crisco, sugar and eggs. Make a paste of cocoa and food coloring; add to Crisco mixture. Mix salt and vanilla with buttermilk; add alternately with flour. Beat well with an electric mixer. Mix soda and vinegar; fold in. Bake in 2 (9-inch) layer pans for 30 minutes at 350°.
In a heavy saucepan melt butter. Stir in flour, dry mustard, 1/4 teaspoon salt and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes longer. Carefully stir in eggs. Heat thoroughly. Serve over toasted bread or English muffins.
In a 2-quart saucepan, cook the water, sugar and red drops until all the sugar and red drops are dissolved into syrup. Peel and core apples. Place 5 or 6 apples into the syrup and cook. Turn over one at a time when the top side becomes red. Cook until you can stick a fork into them. When the apple is red and tender, lift out individually and put on a dish. Continue with the remaining apples. Cook the syrup until near jelled. Fill each center. Freezes well.
Dissolve Jell-O in boiling water. Drain pineapple into a cup and add enough water to make 1/2 cup liquid. Add to Jell-O. While Jell-O is hot, mash cream cheese into it; then add pineapple and chopped pecans. Refrigerate until firm.
In 1 1/2 quart casserole, mix soup, milk, & pepper. Stir in beans and 2/3 cup french fried onions. Bake 25 minutes at 350 degrees. Stir; top with 2/3 cup french fried onions. Bake for 5 more minutes until onions are golden.
Combine all ingredients. Pour in 9 x 13-inch pan. Bake until brown, about 40 minutes.
Mix the first 5 ingredients together, and stir in the flour and salt. Divide the dough in half. Color 1/2 red, 1 tsp each color. Roll into 4 inch strip, place strip side by side press lightly and twist into rope and make a cane. Place on ungreased cookie sheet. Bake about 9 minutes in 375° oven, while still warm sprinkle with 1/2 cup crushed peppermint candy and 1/2 cup sugar. (Makes 4 dozen cookies).
Place washed and sliced potatoes into buttered casserole, 9 x 13-inch. Pour milk over top. Add salt and pepper to taste. Place pork chops on top. Bake at 300° for 2 hours.
Soften yeast in the warm water. Pour hot milk over sugar, shortening and salt in a large bowl. Cool to lukewarm. Blend in 1 cup flour and beat until smooth. Stir in yeast. Add about 1/2 remaining flour and beat until very smooth. Beat in the eggs. Beat in enough remaining flour to make a soft dough.
Bake cake as instructed on box in sheet cake pan. Bring sugar, milk and 1 package of frozen coconut to a boil. While cake is still hot, pour mixture over cake and cover to hold moisture in. Let cool. Frost with Cool Whip. Sprinkle with remaining package of frozen coconut. Keep in refrigerator.
Mix thoroughly first 4 ingredients. Sift the remaining ingredients and stir into first mixture. Roll into balls the size of large walnuts and roll tops in granulated sugar. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes or until set. Yield: approximately 4 dozen.
Cube pork shoulder butt and place in large pot with about 2 quarts water. Place onion, celery, carrot and potato in blender with a little water. Blend and pour in pot with pork. Rinse split peas and add to pot. Season with salt and pepper. Cover and simmer for about 3 to 4 hours.
Cream butter with sugar. Add eggs, 1 at a time, beating after each one. Mix soda with buttermilk. Sift flour and salt three times before measuring; add to mixture. Add flavorings in small amounts at a time. Bake at 325° for 1 1/2 hours in a tube pan lined with wax paper.
Cream the butter with the sugar and corn syrup. Add vanilla and flour; mix well. Stir in the brickle bits and press the mixture into an ungreased 9 x 13-inch pan. Bake 20 to 25 minutes at 325°. Cut into bars while still warm.
Cook sausage until done; drain. Saute vegetables. Combine sausage, vegetables and spaghetti sauce. Simmer 10 to 15 minutes.
Boil zucchini in water for 5 minutes or less. Do not overcook. Mix rest of ingredients and pour over zucchini. Mix well. Marinate overnight. Serve with pimento stuffed olives and slices of avocado.
Peel orange, reserving peel, break into quarters and set aside. Scrape the white membrane from peel and cut remaining peel portion into thin strips. Lightly salt cavity of duck. Stuff loosely with onion, apples and quartered orange. Tie legs of duck to tail. Prick legs and wings with fork to allow fat to escape. Place duck in shallow roasting pan.
Put all ingredients in mixing bowl and mix. Place in 9 x 13-inch casserole dish and top with corn flakes, mixed with melted margarine. Bake, uncovered, at 350° for 45 minutes to 1 hour.
Brown meat; drain off grease. Add other ingredients; cook about 10 minutes. Serve over cooked noodles.
In large pan heat cider and cinnamon stick to boiling; reduce heat. Cover; simmer 5 minutes longer. Serve in punch bowl and float Orange Stars.
1. Soak rhubarb in 1/2 cup of sugar for 1 hour cut into 1/2-inch pieces. Cut strawberries in quarters.
Add banana and egg to milk. Mix thoroughly. Chill and pour in container. Shake before using.
Mix everything together. Put in a 3 quart rectangular casserole. Bake at 350° for 45 to 50 minutes. (Bake covered for 30 minutes. Uncover, stir and finish baking uncovered.) Sprinkle paprika on top for color.
Combine peanut butter, 2/3 cup margarine and vanilla. Beat until blended. Add brown sugar. Add eggs one at a time. Add flour and salt. Mix just enough to blend.
Mix sugar and mashed bananas. Beat in egg; add sifted flour and baking soda. Melt butter or oleo in pan; tilt pan to butter sides. Pour excess in batter. Add nuts; mix well. Bake at 350° for 45 minutes.
Brown meat. Drain. Add taco seasoning. Mix in separate dish the soup and sour cream. Wrap meat in bread wraps. Pour soup and sour cream mixture over top of enchiladas. Sprinkle cheese over top. Bake at 350° until hot (about 10 to 15 minutes) or until cheese is melted. Top with lettuce, salsa, onions and olives.
Bring water to a boil in a medium size pot. Add salt and macaroni bring back to a rolling boil. Reduce heat to a gentle boil. Cook 8 to 10 minutes. Drain and add sauce.
Pack okra in hot jars; put garlic bud in each jar. Pour boiling brine in jars and seal. Process in boiling water at simmering temperature for 10 minutes. Let set several weeks before opening. Yields 4 to 5 pints.
Spray baking dish with Pam. Place sliced potatoes in dish; pour over soup mix. Then top with cheese. Cover with foil and bake 1 to 1 1/2 hours at 350°.
Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among 6 (12-inch) square pieces of heavy-duty foil. Seal each to form packet. Place foil packets on grill over medium-hot coals. Grill, covered, 25 to 30 minutes or until potatoes are tender. Makes 6 servings. Preparation time: 15 minutes. Grilling time: 30 minutes.
Mix sugar, vinegar, salad dressing and chopped onions. Pour over broccoli and raisins. Cook bacon very crispy; crush and sprinkle over top. Refrigerate for at least 30 minutes.
Put all ingredients (except sour cream) into bowl. Stir in 1 container sour cream. If mixture looks dry, add more sour cream until it is the texture you prefer. This recipe can be made one day ahead.
Mix first 6 ingredients and drizzle oleo over the top. Bake in a 9 x 13-inch buttered casserole for 1 1/4 to 1 1/2 hours at 350°. This makes a big amount.
Combine dry ingredients. Mix milk, oleo and egg; add to dry mixture. Stir only to moisten. Do not beat!! Fold in peaches including juice. Makes 12 muffins. Bake at 425° for 20 minutes. Cool in pan for 5 minutes.
Melt butter in medium saucepan over medium heat. Add cream, garlic powder and pepper. Simmer for 10 minutes or until thick. At the same time, bring water to boil and add your pasta. When alfredo sauce has reached desired consistency stir in Parmesan cheese. When pasta is cooked, serve or pasta plates with alfredo poured over the top.
Brown meat in large pan over low heat, crumbling meat with a fork. Drain off fat. Sprinkle meat with chili powder, salt and sugar; mix well. Add onion, green pepper, tomato sauce, water and bay leaf. Cover and simmer for one hour, stirring occasionally. Remove bay leaf. Add beans to pot. Thicken with a few instant potatoes. Cover and simmer another 30 minutes.
Drain about 50 cherries. Pat dry on paper towels; set aside. Combine butter, syrup and salt, stirring well. Stir in powdered sugar and knead in bowl until smooth. Shape 1/2 teaspoon mixture around each cherry. Place on waxed paper lined baking sheet. Chill about 2 hours or until firm. Combine chocolate and shortening in top of a double boiler. Bring to a boil. Reduce heat to low. Cook until chocolate melts. Dip each cherry by the stem into the chocolate. Place on a waxed paper lined baking sheet. Chill until firm. Store in airtight container in the refrigerator. Yields about 50 cherries.
Blend in blender: Cream cheese, egg, vinegar, sugar, salad oil, mustard, salt, pepper and garlic salt. Chill about 1/2 hour, until very thick. Pour over broccoli, raisins and onion. Fry bacon and crumble over broccoli mixture.
Dissolve jello in 2 cups hot water. Let cool and add pineapple. Put in refrigerator and let stay until beginning to congeal, slightly around sides. Take out; beat slightly. Mix rest of ingredients together and return to refrigerator.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes by hand beater. Pour into pie plate. Bake until inserted knife comes out clean, 50 to 55 minutes. Makes its own crust. Use 1 large or 2 small pie pans.
Mix jello and sugar with water until dissolved. Add cream cheese; mix well. Add rest of ingredients; blend well. Refrigerate until set completely. Once well set, you may top with sliced pineapple.
Lightly brown the hash browns in 2 tablespoons of margarine. Mix the milk and soups in a 9 x 13-inch baking dish. Add the hash browns. Bake at 350° for 1 hour. Enjoy!
Mix honey and mustard until mustard is dissolved. Serve hot or cold. Dip with chicken nuggets or use on your sandwich.
Put the uncooked chicken pieces in a 9 x 13-inch pan. Mix the ingredients together and put over the chicken. Put into the oven at 375° for 1 hour.
Combine sour cream, process cheese and picante sauce in saucepan; stir over low heat until process cheese spread is melted. Stir in chicken.
Melt margarine; add seasonings. Pour over all other ingredients and mix well. Put in shallow pan and put in 200° oven for about 2 1/2 to 3 hours. Stir and mix while cooking. Let cool and put into a tight container.
Mix all ingredients well (use flavoring of your choice, such as nutmeg, ginger, allspice and cinnamon). Pour in unbaked pie crust. Cook at 350° until firm.
In medium size heavy saucepan, combine sugar and cornstarch. Mix well. Stir in remaining ingredients until combined. Cook over high heat, stirring frequently, until mixture comes to a boil. Boil 1 minute, stirring constantly, until thickened. Refrigerate until completely chilled before serving. Makes 2 cups.
Boil to hard ball stage. Remove from fire. Add soda. Pour immediately over 4 quarts of dry popped corn.
Mix all ingredients. Dip slices of bread into egg mixture until coated. Melt 2 tsp. butter or margarine in pan and brown each side.
Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening and store in a covered container up to 6 weeks at room temperature. For longer storage, freeze. To measure, spoon mix into measuring cup and level.
Cook squash in salted water until barely tender (2 to 3 minutes). Drain well and cool. Put remaining ingredients, except cheese, bread crumbs and butter, in blender. Blend well and add cooled squash. Butter oblong glass baking dish generously and sprinkle bottom and sides with bread crumbs. Add cheese to squash mixture and pour into dish. Sprinkle more bread crumbs on top and dot with butter. Bake at 325° for 30 minutes until bubbly. Let sit for 10 minutes until mixture sets.
Mix milk and sugar in saucepan and bring to a boil. Boil 4 minutes. Take off heat and add peanut butter and marshmallow. Put in greased 8 x 8-inch or 9 x 13-inch pan.
Wash and trim beets; put in saucepan with 1-inch boiling water; add salt to taste. Bring to a boil; cover and simmer for	25 to 45 minutes or until beets are tender. Drain and reserve 1/2 cup	beet liquid; peel and slice beets; set aside. In	saucepan, mix reserved liquid, brown sugar, orange juice, lemon juice and cornstarch; bring to a boil, cooking until thickened.	Add beets and heat, stirring until glazed; keep warm. In a skillet, saute pecans in butter; add beets, salt, pepper and parsley.
Combine ingredients in slow cooker. Cover and cook on low 8 to 10 hours. Remove ham bone. Cut off meat; dice and return to pot. Makes about 8 servings.
Sift flour, baking powder and salt. Beat eggs and sugar; gradually add to first 3 ingredients. Mix in oil; add melted chocolate, vanilla and nuts. Turn into 7 x 11-inch greased pan. Bake at 350° for 20 minutes. Cool 5 minutes. Turn out. Frost if desired.
Preheat oven to 350°. Heat olive oil in large skillet. Add bacon and cook until fat is rendered. Remove bacon to heavy, flame-proof casserole. Brown beef in skillet in small batches, sprinkling with pepper. Remove to casserole with bacon. In same skillet, quickly saute leeks, carrots and parsnips or turnips, sprinkling with sugar to caramelize slightly. Remove from skillet and reserve.
Combine all of the ingredients in a large pan. Bring to a boil, then simmer, uncovered, for 30 minutes. Strain spices from mixture and discard. Return cider to pan and keep warm until ready to serve. (I use crock-pot to keep warm.)
Cream 1 cup sugar and butter; add milk, almond extract, baking powder and flour. Pour over peaches. Combine 3/4 cup sugar, cornstarch and salt; pour over batter. Pour water over all. Bake at 375° for 1 hour.
Mix together until all milk is absorbed completely into meat. Form into loaf. Bake at 350 degrees for 1 hour. Serves 6 to 8.
Combine ingredients. Roll into balls and refrigerate. Melt paraffin and bits in a double boiler. Remove from heat. Dip balls in chocolate to coat. Place on waxed paper. Makes 60 to 70 balls.
Mix ingredients together and place in casserole dish. Bake in oven at 350° for approximately 20 minutes.
Boil pasta and drain. Cook hamburger with chopped onions and bell pepper until hamburger is brown. Add all other ingredients and cook 30 minutes longer. Mix well. Serves 6 people.
Pour water into a large bowl. Sprinkle yeast over water; add sugar and salt. Stir to dissolve. Add egg, soft margarine and 3 cups flour. Beat until smooth. Gradually add remaining flour, 1 cup at a time, beating well after each addition. Continue working dough, with hands, until smooth and elastic. Brush top of dough with melted margarine.
Dissolve Jell-O and sugar in boiling water; cool. Stir in remaining ingredients and serve chilled over ice.
Mix first 8 ingredients with beater. With a wooden spoon mix in 1 cup chocolate chips and 1 cup nuts. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Heat oil in the bottom of a heavy dutch oven or roaster with tight fitting lid that can go from burner to oven. Dredge salted and peppered roast in flour, covering both sides. Place roast in hot oil. Brown well. Add 3 tablespoons flour, salt and pepper to taste around roast in oil in bottom of pan. Stir while cooking until flour is slightly brown. Add water. Stir to mix flour and water well. Cover roaster with lid and place roast in a 450° oven. Cook about 30 minutes. Reduce oven temperature to 350° and cook for 1 1/2 to 2 hours depending on size of roast.
Grease and lightly flour two 5 x 9-inch loaf pans. In mixing bowl, combine oil, sugar, eggs, vanilla and shredded zucchini. Mix until blended.
Place all ingredients in crock-pot. Cook on low for 4 hours, stirring occasionally.
Pull lines of fork firmly down length of the cucumber, repeating until thinly sliced. Thinly slice onions, separating rings. Combine remaining ingredients. Pour over vegetables. Marinate at least 1 hour. Drain to serve. Makes 4 to 6 servings.
Combine milk and lemonade. Add Cool Whip and stir slowly. Pour into graham cracker crust. Refrigerate until serving time. Garnish with graham cracker crumbs.
Grease oblong pan. Pour in 1 can crushed pineapple. Pour 1 box Hinds lemon cake mix over the top. Do not stir. Then add oleo and butter (cut up). Top with nuts. Bake at 325° about 55 minutes. Serve warm topped with whipped cream.