HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook 4 pieces of chicken in 4 cups water until tender. Cook 1 box of mixed frozen vegetables until soft, about 10 minutes. Clean, shell and devein shrimp and set aside until later.
Coarsely grind almonds and pistachios. Remove the skin of the cardamom and powder it in a spice mill. In a mixing bowl, mix the two cans of evaporated milk and condensed milk. Mix in half of the nut mixture and cardamom powder. Mix well until the condensed milk dissolves into the evaporated milk. Transfer the mixture into a plastic container with a lid. Freeze the mixture until the ice cream has set. Remove the container about 10 minutes before serving. Sprinkle rest of the nut mixture. Cut the ice cream into squares or scoop with an ice cream scoop. (The nut mixture can be sprinkled after portioning into individual plates.)
Prepare stewed chicken. When chicken is tender, sift together flour, baking powder and salt. Combine milk and oil. Add to dry ingredients. Stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. Reduce heat (don't lift cover). Simmer 12 to 15 minutes or until done. Remove dumplings and chicken to hot platter. Keep hot while preparing Chicken Gravy.
Brown pork chops on both sides in skillet with 2 tbsp. oil. Drain liquid after browning. Add potatoes, cut into quarters, onion, slice in rings, and can of green beans with liquid. Cover all with lid and cook on low heat for 30 to 45 minutes. Pork chops and potatoes should be tender.
Mix all together in Dutch oven. Sprinkle with garlic salt. Cover and bake at 325° for 3 hours.
Melt chips over low heat, stirring constantly. Remove from heat and add butter and corn syrup. Mix. Add vanilla and sugar. Mix. Add Rice Krispies. Mix lightly, spread in an 8 x 8-inch greased pan. Let harden, cut in squares.
Cook macaroni according to directions. Drain. Combine cottage cheese, sour cream, processed cheese spread, Cheddar cheese, cream cheese and eggs in 3-quart casserole. Add cooked macaroni. Fold in thoroughly. Bake at 350° for 45 minutes. Yields 16 servings.
Cream the margarine and sugars. Add eggs. Mix flour, soda, salt and baking powder together. Add to creamed mixture thoroughly. Add vanilla. Add oatmeal and corn flakes until moist. Drop by tablespoons on slightly greased cookie sheet, about 12 cookies to each pan. Bake at 350° for 10 to 12 minutes. Yields 4 dozen total.
Layer in a microwave dish. Spread cream cheese in the bottom of the dish. Spread chili on top of cream cheese. Layer grated cheese on top of chili. Spread chopped Ro-Tel tomatoes on top of the cheese. Microwave until bubbly. Serve with chips.
Cream the sugar and butter; add the rest of the ingredients. (Batter will be fairly stiff.) Cover and refrigerate overnight or for several hours. Roll out on floured board about 1/8-inch thick. Cut into any shape you desire and bake at 350° on a lightly greased cookie sheet. Check after 8 minutes. Yield: 4 dozen.
Dissolve jello in boiling water. Add all fruit immediately. Mix well and pour into shallow dish. Refrigerate until firm.
Cook onion in heated oil in large frying pan over medium heat until soft. Add garlic; cook, stirring, about 1 minute. Drain clams, reserving liquid. Add clam liquid to onion mixture. Cook, stirring occasionally, until most of the liquid has evaporated.
Brown beef and drain off fat. Put all ingredients in crock. Stir. Cover and cook on low 6 to 8 hours or high for 4 hours. This can also be cooked on the stove.
Mix first 6 items together and put in a casserole dish. Top with soup. Place in a 300° oven and bake for 30 minutes. The last 5 or 10 minutes, sprinkle crushed chips on top of casserole and finish baking.
Cook raisins in water until water is gone. Mix all the dry ingredients together, then add the raisins and applesauce. Bake in a loaf or Bundt pan at 350° for 45 minutes.
Heat oven to 350°. Combine butter, sugar and peanut butter in large bowl. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and baking powder. Mix into creamed mixture at low speed. Stir in one at a time, rice cereal, nuts, oats, chocolate chips and coconut with a spoon. Drop by tablespoons 2-inches apart on cookie sheet. Bake 12 minutes or until set. Remove immediately.
Mix vinegar, sugar and spices in a glass dish. Add cucumbers and onion. Stir and cover. Microwave on High for 7 minutes. Put in jars and refrigerate. Makes about 2 pints.
Soak gelatin in cold water. Dissolve in boiling water. Add sugar, lemon juice, orange juice and pulp. Chill in pan of ice water. When quite cold and thick, whip until frosty. Add stiffly beaten egg whites. Fold in whipped cream gently.
Mix all but last two ingredients together and put a tablespoon of mixture in the center of open crescent roll. Roll up and seal. Bake until brown. Drizzle nacho cheese sauce over top and serve.
Cream butter and sugar. Add eggs and beat until light and fluffy. Sift flour and soda. Add alternately to creamed mixture with 1/2 cup lemonade concentrate. Drop from teaspoon onto ungreased cookie sheet. Bake at 400° for about 8 minutes or until lightly browned around edges. Brush hot cookies lightly with remaining concentrate. Sprinkle with sugar.
Put hamburger in 6-quart pan. Add half full of water. Start cooking. Add everything else; cook 6 hours. (If pan is not full, add water until it is.)
In large bowl, combine all ingredients. Blend well. Store in tightly covered container. Three-fourth cup makes about 15 (6 ounce) servings.
Cover beans with hot water and let soak overnight. Next morning, add all other ingredients, except for hot sauce and liquid crab boil, to beans. Let come to full boil for 30 minutes. Reduce heat to low and cook for 30 minutes. Then add hot sauce and liquid crab boil. Cook 30 minutes longer. Serve over rice.
Mix cake mix, butter and 1 egg with spoon and spread in pan, 9 x 13 x 2-inches. Next, mix powdered sugar, 2 eggs and cream cheese with mixer and pour over cake mixture. Bake at 350° for 45 minutes.
Brown steak in oil; drain. Add remaining ingredients. Simmer over low heat for 1 1/2 hours. Serve over rice.
Place dry ingredients into mixing bowl. Add beaten egg and fruit cocktail with juice; mix	together. Put into a medium size pan that has been greased well. Sprinkle on top: chopped walnuts and brown sugar. Bake at 350° for 40 minutes. Serve warm or cold with whipped cream.
Preheat oven to 450°. Grease 9 x 13-inch baking dish. Melt margarine in water; bring to a boil. Remove from heat. Quickly add flour, using electric mixer. Mixture will be thick and pull away from the sides. Let cool 2 minutes, then add 1 egg at a time, beating well after each egg. Spread in greased baking dish. Bake at 450° for 15 minutes, then reduce heat to 325° for another 25 to 30 minutes. Do not open oven while baking. After time is up, turn off oven, open door slightly and leave pastry in oven for 15 to 20 minutes. This allows pastry to dry out. Let cool completely before filling. Fill with Cream Puff Filling.
Blend first 6 ingredients. Blend in dry ingredients. Makes a stiff batter. Pour into greased and floured loaf pan. Bake at 350° for 50 minutes. Makes 2 loaves.
Thoroughly mix instant vanilla pudding and pineapple tidbits together in bowl. Stir until it thickens. Drain your mandarin oranges and fruit cocktail, then fold in. Add your Tang. Stir thoroughly. Then add your banana and frozen strawberry slices. Mix altogether. Serve chilled.
For each serving, spread dressing and salsa on tortilla; sprinkle with cheese. Top with lettuce and meat. Roll up. Wrap each tortilla in plastic wrap. Refrigerate.
Let all fruit that are canned drain well. Mix with other fruits and nuts. Add whipped cream just before serving.
Drain and mix fruit. Stir in cottage cheese. Fold in Cool Whip. Sprinkle in jello and stir. Chill.
Sift together dry ingredients. Add undrained pineapple, cooking oil, vanilla, eggs and bananas, mixing well, but do not beat. Pour batter into a greased and floured pan. Bake 1 hour and 20 minutes in preheated 350° oven.
Combine dry ingredients in large mixing bowl. Cut in the shortening until it resembles coarse crumbs. Add egg and milk all at once. Mix until it forms a ball. Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll out to 3/4-inch thickness. Cut out with floured cutter. Place on wax paper on a baking sheet. Place in freezer until frozen solid. Store frozen biscuits in a plastic freezer bag.
Grease a 9 x 13-inch pan. Put bread on bottom, next the cheese and then sausage. Beat eggs with 2 1/4 cups milk; pour over casserole. Mix 1/2 cup milk, mustard and soup together and pour over all. Cover with foil and refrigerate overnight. Put in cold oven; turn to 300° and bake, covered, for 1 1/2 hours. Uncover and bake for 30 to 45 minutes longer.
Combine ingredients in order given and pour into pie shell. Bake at 350° for 40 minutes or until set. Serves 6 to 8.
Mix all ingredients except 1 1/2 cups pecans. Roll the finished ball in pecans.
Combine sugars, milk, butter and vanilla in large pan. Bring to a boil. Let boil for 5 minutes. Remove from heat and add peanut butter and Fluff. Stir until melted and mixed well. Press into 13 x 9-inch pan (greased). Makes 5 pounds.
Melt butter, garlic and sesame seed. Add bread chunks from middle of bread. Fry until brown. Mix sour cream, cheese, Parmesan, parsley and lemon pepper. Stir in drained artichoke hearts and toast mixture. Spoon in bread and top with Cheddar cheese. Bake at 350° for 30 minutes.
Mix all ingredients together. Put in a jello ring or bundt pan, that is sprayed with pam. Serve with strawberry preserves and crackers.
Wrap each wiener in an individual biscuit, pinching the edges together. Bake according to the directions on the can. Great to dip in mustard or ketchup. The kids will love to help with these.
Combine first 5 ingredients; stir until sugar dissolves. Cook until hard-crack stage (300° on candy thermometer). Remove from heat; stir in butter and dash of salt. Cool until slightly thick. Place 15 wooden skewers 5 inches apart on greased baking sheets. Quickly drop sugar mixture from tablespoon over skewers to form lollipops 3 inches in diameter. Make faces with candy circles. Makes 15 lollipops.
Cut up banana and freeze. Drain pineapple and freeze. Combine cream, vanilla, banana and pineapple in blender for 3 to 5 minutes on medium to high speed. Makes a soft ice cream. Serve or refreeze.
Cook sausage. Put cabbage, soup and mustard on top. Cook slowly for 20 minutes. May have to add 2 to 3 tablespoons water. A bit more mustard may be added.
Saute onion in butter or margarine until golden. Add beef broth and water. Boil 15 minutes. Add sherry and stir 1 minute. Pour into individual bowls. Top with bread cubes. Sprinkle with grated cheese. Broil for 1 minute until cheese melts.
Spread one layer of toast on bottom of spring-form pan. (Crumble some and put in spaces.) Pour 1/2 of mixture of boiling water and rum into pan. Pour in cooked chocolate. Spread another layer of toast. Pour rest of boiling water and rum in. Pour in vanilla pudding. Keep in refrigerator for at least 2 days, covered. After 2 days, take out of pan and ice with Cool Whip.
Separate eggs. Beat whites, add sugar to egg whites, then add egg yolks, extracts and nuts. Mix on low speed. Grease pan. Add wax paper and grease again. Bake at 325° for 20 minutes. Put out on towel sprinkled with powdered sugar. Take off wax paper and roll in towel until cool. Spread with sweetened whipped cream or Cool Whip. Roll lengthwise twice and refrigerate. Freezes well.
Combine all in mixing bowl. Beat to blend thoroughly. Pour into a 9-inch square baking pan which has been sprayed with Pam and floured. Bake at 350° for 20 to 30 minutes.
Heat oil in skillet. Saute chicken until skin is golden. Remove and put in baking dish. In same skillet, saute onion, green pepper, tomatoes, garlic and bay leaf for 5 minutes. Pour over chicken. Add broth, rice, saffron and salt. Bring to a boil. Cover and bake at 350° for 20 minutes. Remove from oven; sprinkle or garnish with peas, pimentos and asparagus tips. Serves 4.
Cook onions, covered, in butter about 20 minutes. Add broth, Worcestershire sauce and pepper. Bring to a boil. Put soup in ovenproof bowls. Put on bread and cheese. Broil until melted and light brown. Serves 6 to 8.
Boil chicken until tender; remove from bones. Layer the chicken in the bottom of the casserole dish. Slice cheese on top of chicken. Combine soups and tomatoes. Add in half bag of Doritos, crumbled. Pour over chicken and cheese. Place more Doritos on top of everything. Pour about 1/2 cup of chicken broth over everything. Bake at 350° for 30 to 45 minutes.
In a skillet, cook mushrooms and onions in margarine until onions are tender. Blend in soup. Add milk, cheese, garlic salt and poultry seasoning. Mix half the gravy mix with the spaghetti and pour in casserole dish. Add chopped chicken to remaining gravy mix and pour over spaghetti. Sprinkle with Parmesan cheese. Bake at 450° for about 10 minutes.
Place apples in large cake pan or small roaster. Sprinkle sugar mixed with spices over apples. Dot margarine over top. Pour water over all. Bake, covered, in a 350° oven for 30 to 40 minutes until apples are tender.
Put potatoes, onion, salt, pepper and water in a large frypan and bring to a boil. Cook 10 minutes or until potatoes are tender. Add cream, butter and cheese. Mix lightly and cook uncovered about 10 minutes. Top with bread crumbs and serve.
In 4-quart saucepan, combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrot. Heat to boiling. Stir occasionally. Cover; cook over low heat for 5 minutes or until vegetables are tender. Add spaghetti. Heat through.
Layer all ingredients in 9 x 13-inch pan in order listed. Bake at 350° for 40 to 45 minutes or until browned.
Combine in large kettle: cucumbers, onions, green sweet peppers, red sweet peppers, celery. Mix 4 cups cold water with 1/2 cup pickling salt and pour over above. Let stand about 2 hours. Then drain and rinse and mix with the following ingredients that have been brought to a boiling point: 1 1/2 c. brown sugar, 1 1/2 c. white sugar, 3 c. vinegar, mustard seed, celery seed, turmeric and cloves. Bring back to boil. Cook until cucumber slices are tender, about 15 minutes. Seal in hot, sterilized jars. Makes about 6 pints.
In a small bowl, combine margarine and basil; blend well. Cover and refrigerate 2 to 3 hours to blend flavors. Heat grill. Slice loaf into 1-inch slices. Spread with herb-margarine mixture. Arrange slices into loaf shape; wrap securely with foil. (If loaf is too long for grill, divide in half and wrap each half separately in foil.) When ready to barbecue, place loaf on gas grill over medium coals. Heat 10 to 15 minutes until margarine is melted and bread is hot, turning occasionally.
Cream Crisco and sugar; add egg yolk and lemon extract. Mix in the dry ingredients with the buttermilk. After this is well mixed, fold in egg whites. Bake in a tube pan at 350° for 1 hour and 20 minutes.
Brown chicken. Add water; bring to a boil. Add bouillon cubes; stir until dissolved. Add vegetables. Be sure vegetables are covered with water. Add seasoning. Bring to a boil. Cover pan; cook on low heat for 15 to 20 minutes. May be served alone or with rice.
Mix Ranch dressing and sour cream. Add desired amount of bacon bits and grated cheese. Chill and serve with potato chips.
Dissolve both jellos in 4 cups boiling water. Add 2 cups cold water. Add well drained pineapple (reserve 1 cup of the juice). Add bananas, 1 tablespoon juice and marshmallows. Put in a 9 x 15-inch pan. Let set until firm.
Mix all ingredients together. Put 2 heaping teaspoons into tea cup. Fill with boiling water. Tea may also be served iced. Keep tea mixture in covered jar.
Mix all ingredients together well. Pour into two 9-inch unbaked pie shells. Bake at 325° for 35 minutes.
Mix first eight ingredients with hands thoroughly. Form into loaf on baking sheet. Bake at 375° for 1 hour or until done.
Brown the meat in a frying pan with the vegetable oil and chopped onion. Add ketchup, brown sugar, water and chili sauce (put into big pot). Simmer for hours until tender (at least 2 hours). Add water as needed. The longer, the better.
Sift together flour, baking powder, sugar and salt. Combine egg, milk and salad oil. Add dry ingredients to liquid. Beat until smooth. Bake on hot griddle. These are delicious!
In a medium saucepan, combine broccoli, cauliflower, carrots, celery and onion; add broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes or until vegetables are done. Combine milk, flour, paprika and salt; stir into broth mixture. Cook and stir until thickened and bubbly. Add cheese, stirring until melted.
Melt Velveeta cheese. Stir in butter and half and half over low heat. Pour over potatoes in 2-quart baking dish. Let stand 1 hour or longer. Top with shredded Cheddar cheese and bake in a 350° oven for 1 hour.
Cream shortening and sugar. Add eggs. Add flour to creamed mixture alternately with sour cream. Chill. Cut with 3-inch cookie cutter. Can be dropped instead of rolled. Bake at 375° for 10 to 12 minutes.
Mix butter, onions, salt, cheese, broccoli and eggs. Stir in muffin mix. Pour into greased 9 x 13-inch baking pan. Bake at 400° for 20 minutes. Cut in serving size squares.
Wrap water chestnuts with bacon; insert toothpick. Bake at 350° for 1/2 hour. Drain fat. Combine ketchup, sugar and soy sauce. Pour over top and bake for 30 minutes longer.
Separate rolls. Combine chopped chicken and cheese. Reserve about half of the mixture for use in the sauce. Place about 3 tablespoons of remaining chicken-cheese mixture on each individual roll, then roll up. Place roll-ups, seam side down (points down), in a lightly greased 7 1/2 x 11 3/4-inch baking dish. Mix soup and milk together; add pimiento, if desired. Pour over roll-ups and bake at 350° for 30 minutes.
Cook vegetables in enough water to keep from sticking, until tender. Serve hot with crackers.
Spray a 9 x 13 x 2-inch pan with Pam. Spread nuts on bottom. Sprinkle coconut on top of nuts. Mix cake mix as directed and pour over coconut. Melt margarine and cream cheese together. Add powdered sugar; mix well. Pour over cake mix. Bake at 350° for 45 minutes.
Preheat oven to 375°. To hot rice in saucepan add cheese spread, milk, chicken, peas and 1/2 can onions. Stir well. Spoon into 1 1/2-quart casserole. Bake, covered, at 375° for 25 minutes or until thoroughly heated. Top with remaining onions. Bake, uncovered, 3 minutes or until golden brown. Makes 4 to 6 servings.
Sift dry ingredients. Cut in Crisco. Beat egg with fork and add with milk to dry mixture. Knead lightly. Chill 1 hour. Roll dough thin. Fill with dry cooked fruits or cooked chocolate pudding. Chill pudding. Put 1 tablespoon per pie. Fry in oil until brown, turning once. Yummy for your tummy!
Bring first 6 ingredients to a boil. Let cool and pour over chopped cabbage, onion and bell pepper. (Better when sets overnight; can pour off some sauce then.)
Bring the chicken broth to a boil and add the won tons. Turn down and simmer approximately 20 minutes, stirring gently so the won tons don't stick, but be careful not to rip the skins. When done, add into individual bowls and sprinkle with green onion.
Pour pineapple in buttered 9 x 12-inch pan; spoon cherry filling on top. Sift cake mix on top of cherries. Cut oleo very thin; place on top of cake mix. Sprinkle nuts over top. Bake for 45 minutes in a 350° oven. Yields 16 servings.
Mix in order given. Roll in balls and flatten with bottom of glass dipped in confectioners sugar on an ungreased cookie sheet. Bake for 10 minutes at 375°. When cool, roll cookies in confectioners sugar.
Mix all ingredients in a bowl. Blend well. Let stand in refrigerator overnight, then serve.
Cut margarine into flour in large bowl until crumbly. Add brown sugar and pecans, mixing well. Press into bottom of 9 x 13-inch glass baking dish. Bake at 350° for 10 to 12 minutes.
Blend seasonings. Melt butter; add milk or cream. Blend in flour, stirring constantly until smooth and thick. Let stand 10 minutes. Pour over mushrooms.	Bake at 450° for 10 to 15 minutes or at 375° for 30 minutes.
Mash sweet potatoes, stir in 1/2 cup brown sugar and cinnamon. Beat egg and beat into milk. Stir into sweet potato mixture gradually. Turn into a 2-quart casserole. Dot with butter; sprinkle with remaining brown sugar. Top with nuts. Bake at 325° for 45 to 50 minutes. Makes 6 to 8 servings.
While browning meat, add all ingredients and other seasonings (optional). After meat is brown, drain any excess liquid. Put 2 tablespoons of mix on wrap (fold in opposite corners, then roll). Wet tip of corner (with water) to close. Deep-fry until lightly or golden brown.
Mix the tomatoes with salt. Cover and let stand overnight. Wash in cold water and drain. Mix the remaining ingredients in pot with tomatoes. Pour into sterilized jars. Leave 1/8 inch headspace and seal. Place in water bath for 10 minutes.
Mix Cool Whip, cherry pie filling, Eagle Brand milk, drained crushed pineapple and nuts. Chill or can be frozen.
Bring broth and spinach to boil in medium saucepan. Stir in rice; cover. Remove from heat, let stand 5 minutes. Season with pepper and nutmeg; sprinkle with cheese.
Combine 1 cup sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon and toss with apples. Pour into a large pan. Cook and stir over medium heat until almost tender, about 7 minutes. Place in an 8-inch round baking dish.
Combine and mix lightly. Spoon into a greased loaf pan. Bake at 350° for 45 minutes.
Cream butter and sugar. Add eggs; beat well. Add 1 cup buttermilk. Add soda to other 1/2 cup buttermilk, then add to mixture. Combine dry ingredients. Add orange slices (cut up) and nuts. Blend with other ingredients. Grease and flour tube pan. Bake for 2 1/2 hours at 275°.
Saute onions, bacon and margarine. Add sugar and continue cooking until onions are golden. Add apples and wine; bring to a boil. Stir in remaining ingredients, except potato. Cover; simmer 20 minutes. Stir in potato; cook 5 minutes more. Serves 6.
Brown chops in pan. Peel and slice apples. Mix sugar, cinnamon and raisins with apples. Grease a baking pan with butter. Layer apple mixture in baking pan. Top with chops. Cover with remainder of apple mix. Dot with butter. Bake at 350° until apples are tender. Serves 4.
Mix the cake mix according to the directions. Pour 1/2 batter in 9 x 13-inch cake pan. Bake at 350° for 15 minutes.
Mix together both sugars, peanut butter, vanilla and 1/2 cup of the melted butter. Press into a greased 9 x 13-inch pan.
Pour boiling water over oats. Cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugars. Beat until fluffy. Blend in vanilla and eggs. Add oats and mix well. Sift together flour, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into a greased and floured 9-inch square pan. Bake in preheated 350° oven for 50 minutes or until done.
Marinate shrimp in a plastic bowl with some wine and sugar (1 teaspoon or less) for about 10 to 15 minutes. Heat pan or wok on high with 2 to 3 tablespoons vegetable oil. Put in scallions and ginger. Saute for 1 minute until fragrant. Put in shrimp and saute until pink, about 2 to 3 minutes. Add salt. Don't overcook.
Place all ingredients in pan and heat on stove until heated through or place in ovenproof casserole dish and bake at 350 degrees until bubbly and thickened.
Preheat oven to 350°. Combine sugar, margarine and eggs. Mix well. Sift together cocoa, flour and salt. Add dry ingredients to creamed mixture, alternately with milk. Add baking soda. Mix well. Drop by spoonfuls on a greased cookie sheet. Bake 10 minutes. Cool on cookie rack. Form sandwiches by placing icing between 2 cookies.
Mix sugar, salt, mustard, vinegar and oil on medium in blender. Add minced onion and poppy seed. Make a few days ahead. Remove from refrigerator 1 hour before serving.
Brush the insides of 6 scallop shells or small ramekins with melted butter. Mix together the tomatoes, parsley, chives, bread crumbs and black pepper. Place a tablespoon of this mixture on the bottom of each shell. Lay 4 oysters in each shell and top with a little more of the mixture. Add a dash of cream and bake in a hot oven for 5 to 7 minutes, making sure not to overcook.