HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first three ingredients in pan. Cook until thick, remove from heat and add jello and food coloring. Cool. Place strawberries in baked pie shell, pour filling over strawberries and chill in refrigerator. Garnish with cool whip.
Combine yogurt and tomato paste and blend well. Mix in remaining ingredients. Refrigerate for a few hours, if possible. Serve with taco chips or vegetables.
Cream butter and sugar. Add eggs. Add flour alternately with bananas. Add vanilla and nuts. Bake in tube pan for 1 hour at 350°.
Mix together the first 5 ingredients in order, then set aside. Mix together the flour, cinnamon, baking powder, baking soda and salt. Add to first mixture, mixing well, then stir in optional ingredients. Bake at 350° for 45 to 50 minutes. Cool on rack for 15 minutes. Remove while still warm.
Spray casserole dish with Pam. Mix together all ingredients; bake uncovered at 350° for 45 minutes.
Heat 2 tablespoons oil in skillet. Stir-fry rice and green onions. Add seasoning mix (I bought at Bi-Lo) and 2 teaspoons soy sauce. Stir-fry 1 minute. Push rice to side. Add eggs and scramble. Stir into rice. Add peas and carrots and meat (optional) and heat. Makes 5 servings, about 1 cup each as prepared. Total fat: 0 g, cholesterol 0 mg and 380 mg sodium.
Stir together flour, baking powder and salt; set aside. In large bowl of mixer, beat egg yolks at high speed until thick and lemon-colored.	Gradually beat in water until pale and foamy. Gradually beat in sugar until completely dissolved, about 8 to 10 minutes. Beat in juice and orange rind. Fold in flour mixture in 3 additions into yolk mixture; set aside. In small bowl of mixer, using clean beaters, beat egg whites and cream of tartar until stiff. Gently fold into batter. Pour mixture into a 10-inch ungreased tube pan. Bake in preheated 325° oven for about 1 hour	or until cake springs back when lightly touched. Invert pan on neck of bottle and cool. When completely cooled, use thin bladed knife to loosen cake from pan.
Cook chicken until tender. Remove meat from bones and put in a Pyrex dish. Mix broth and soup together. Heat well and pour over chicken. Mix flour with buttermilk and spread over chicken. Melt margarine and spoon over top. Bake 30 minutes in 400° oven. Serves 6.
Cook chicken with plenty of water for 1 hour; debone. Roll out dough from biscuits. Cut or drop into chicken. Cook 5 or 6 minutes. Add milk and flour; mix together first. Simmer for a couple of minutes.
Mix eggs, oil, vanilla and zucchini together. Mix the remaining ingredients together then add to the liquid mixture. Bake at 350° for 1 hour.
Cook corn syrup and sugar over medium heat until mixture begins to boil. Remove from heat and add peanut butter and Rice Krispies. Put in a greased 9 x 13-inch pan. Melt the chips together and spread over the top. Let cool.
Soften cream cheese; add condensed milk. Fold in Cool Whip. Add lemonade that is slightly thawed. Pour into graham cracker crust or cooked crust. Chill until firm.
Cook chicken; cut into bite sizes. Line bottom of 8 x 12-inch pan with tortillas, cut into bite sizes, then spread on chicken. Saute onion and celery in margarine; sprinkle over chicken. Mix chiles and soup; spread over chicken. Spread the rest of the tortillas on top. Cover with cheese. Bake at 350° for 45 minutes.
Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/3 cup of meat mixture in center of each cabbage leaf. Fold 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar, and lemon juice; pour cabbage rolls. Cover and bake at 350° for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth; stir into tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls. Yield: 10 rolls (4 to 5 servings).
Bring water to a boil in saucepan. Add spiral noodles and boil approximately 8 minutes. When cooking time is over rinse noodles with cold water until completely cold. Drain.
Hard boil eggs. Peel eggs and place in narrow deep jar. Combine vinegar, water, sugar, salt, cloves and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. Pour hot vinegar solution over eggs, making sure eggs are completely covered with the liquid. Place onion slices on top of eggs. Cover tightly. Place in refrigerator and let stand several days. Eggs may be served whole, halved or sliced; plain or either in sandwiches or salads. For a special holiday touch, add a bit of red food coloring to liquid to tint eggs while they are marinating.
Mix peanut butter and corn syrup together. Add Cocoa Krispies. Press into a 9 x 13-inch pan and freeze until hard. Add ice cream to 1/2 side of pan. Cut in 1/2 and place on top of ice cream. Cut into bars.
Saute or bake the chicken. (If sauteed, use 1 cup white wine, I use 1 cup water to saute.) Cook completely.
Mix together meats, seasonings and eggs. Add tomatoes and bread crumbs. Mix well. Bake in a 2-quart loaf pan at 350° for 1 hour. This serves 8 to 10.
Blend all ingredients in blender for 30 seconds. Store in refrigerator. Shake before using. Tastes like Bailey's Irish Cream.
Combine all cans of soup in a crock-pot. Mix well. Mix in 1/3 of milk, then add rest. Cook frozen broccoli in microwave. Add to soup and milk; mix well. Add pepper for seasoning. Makes a full crock-pot.
Preheat oven to 375°. Into large bowl, add flour, baking soda and salt. Add sugars, egg, vanilla and butter. Beat until smooth and well combined. Add chocolate chips. Drop by teaspoonful onto ungreased cookie sheet (2-inches apart). Bake 10 to 12 minutes or until golden brown. Remove. Cool. Yield: About 3 dozen.
Blanch almonds and set aside. Mix sugar, brown sugar and cornstarch in a saucepan. Gradually add, stirring constantly, a mixture of the reserved pineapple syrup, pineapple juice, vinegar and soy sauce. Bring rapidly to boiling, stirring constantly. Cook 3 minutes, stirring occasionally. Set aside. Keep hot.
Put all ingredients, except chives, in blender or food processor and until smooth. Cover and chill to blend flavors. Sprinkle with chives. Makes 1 cup.
"Dump" all ingredients together in a large bowl and stir until well mixed. Bake in a greased and floured tube pan at 325° for 1 1/2 to 2 hours. Dust warm cake with powdered sugar, if desired.
In a 1-gallon food storage bag, combine bread crumbs, cheese, parsley, garlic, salt, pepper and paprika. Dip chicken in butter. Shake 2 pieces at a time in the bag to coat with crumb mixture. Arrange in 2 (15 1/2 x 10 x 1-inch) baking pans lined with aluminum foil; sprinkle any remaining coating mixture over the chicken. (At this point the chicken can be covered tightly with plastic wrap and refrigerated up to 6 hours.)
Sift flour and sugar together. Mix butter, marshmallows, cocoa and Coke together and heat until butter and marshmallows are melted. Mix well and pour over flour mixture and mix. Add eggs, one at a time, and mix well. Mix soda into buttermilk and then add to mixture. Bake in a 9 x 13-inch greased pan at 350° for 40 to 45 minutes.
For a smooth and thin make-up cream, blend one part cornstarch and two parts shortening with food coloring.
In a large bowl combine ham, pork, crushed saltines and eggs. Mix well. Shape into 1 inch balls. Place in two ungreased 15x10x1 baking pans. Bake uncovered at 350°F for 40 minutes or until lightly browned. Meanwhile, combine brown sugar, vinegar, and mustard in a saucepan. Bring to a boil, cook and stir until thickened. Drain ham balls. Pour syrup over ham balls. Bake until glazed or for 10 minutes. Decorate with freshly cut parsley. Serve with mashed potatoes.
Melt butter in a 13 x 9 x 2-inch baking dish or cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are fine. Add milk and stir only until the dough leaves the sides of the bowl. Turn out onto lightly floured surface and knead just until smooth. Roll dough into a large rectangle about 1/4-inch thick.
Cream butter and sugar. Mix in other ingredients. Roll into balls. Bake at 350° for 13 to 15 minutes, until lightly brown. Makes 3 dozen. Cool. Roll in powdered sugar.
Slice mushrooms, peppers and onion. Add garlic, basil, parsley, paprika, salt, pepper, Worcestershire sauce and A.1. sauce. Saute about 1 hour in olive oil and butter until done on low heat. Good on barbecue, steak, hamburgers, etc. Serves 4.
Dip chicken halves in beaten eggs with salt, pepper and parsley. Then roll in bread crumbs. Brown in hot oil. Place in a greased casserole dish. Add tomatoes, salt, pepper and oregano to taste. Sprinkle with Mozzarella cheese. Place in 400° oven to heat and melt cheese.
Break crackers into casserole dish. Layer the zucchini slices, then tomato slices, then onion slices. Make another layer of zucchini, tomato and onion. Sprinkle salt, garlic salt and oregano over top of layers. Cover with the cheese slices and top with the bacon. Bake for 45 minutes at 350°.
Sift together twice, flour, baking soda, salt and cinnamon. In separate bowl, beat eggs and sugar until creamy. Add oil and vanilla. Beat until smooth. Add dry ingredients and mix until a stiff dough forms. Stir in apples and pecans.
Brown beef and onion in large skillet. Drain off fat. In large mixing bowl combine chili powder, tomato sauce and half of the grated cheese. Mix well. Combine ground beef and tomato mixture. Add cooked spaghetti and mix. Place ingredients into 3 quart baking dish. Top with remaining cheese. Bake at 350° for 30 minutes.
Rinse Streak 'O Lean in cold water, then put in a mixing bowl. Cover with cold water. Add honey. Let stand at least 1 hour. Remove one piece at a time and coat with buttermilk. Roll in flour and fry in a shallow amount of oil until crisp.
In large bowl, combine flour, sugar, baking powder, soda, salt and butter. Cut these ingredients like you would for a pie crust. All big chunks of butter should be gone and just have a coarse even mixture. The better it is blended, the more flaky the scones.
In a large mixing bowl, cream together butter and shortening. Add 1 cup sugar at a time and cream. Add flour and milk and continue creaming. When completely mixed, add baking powder and cream some more. Add flavoring and mix well before pouring into a greased tube pan. Bake at 325° for 1 hour and 20 minutes.
In a shallow bowl, combine mustard and water; dip the chicken pieces and then roll in stuffing. Place in a greased 13 x 9-inch baking pan. Sprinkle with the remaining stuffing. Bake, uncovered, at 350° for 1 hour or until juices run clear. Makes 4 to 6 servings.
Mix with mixer the cranberry sauce and cream cheese. Add all other ingredients, stirring until Cool Whip is smooth. Freeze overnight.
Preheat oven to 350°. In 1 1/2-quart shallow baking dish (10 x 6-inch). Melt butter in oven. Sprinkle in crumbs, stir well. Press on bottom of dish. In bowl, mix together sweetened milk, sour cream and lemon juice. Spread pie filling over creamy layer. Bake 25 to 30 minutes. Cool slightly, mix nuts and cinnamon. Sprinkle over pie filling.
Slice potatoes thin and put one layer in bottom of casserole dish. Slice onion and make second layer on top of potatoes. Add salt, pepper, small chunks of butter and sprinkle with flour. Repeat layers until ingredients are used. Pour milk in casserole dish until you can see it coming up on the sides of the casserole dish. Bake at 350° until potatoes are done, about one hour.
Mix all ingredients together in a large mixing bowl. Spoon teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Prepare mix ahead; keep in airtight container and use as needed. When ready to bake cookies, use 3 cups of this mix and add 1 egg and 1 teaspoon vanilla. I sometimes substitute lemon flavoring or raisins. Bake at 350° for 10 minutes or until barely golden. Do not overbake.
Mix butter and brown sugar (firmly packed) in saucepan; bring to a rolling boil for 8 minutes. Pour onto lightly greased cookie sheet that has been sprinkled with chopped nuts. Place 2 Hershey bars on top; spread, then sprinkle with nuts.
Melt butter and cheese together. Add remaining ingredients. Spread on muffins. Cut muffins into quarter pieces. Freeze on cookie sheet. Broil until brown.
Wash mushrooms and remove stems. Saute tops in butter and drain. Mix all other ingredients together. Fill each top with a mound of mix. Cover and chill until serving time. Broil for 5 minutes. Serve hot. Can be frozen.
Crush the graham crackers; set aside. Melt in a saucepan the peanut butter, margarine, powdered sugar and vanilla until smooth. Remove from stove. Stir in the crushed graham crackers; mix well. Spread into a 9 x 12-inch pan.
Beat Bisquick, milk, eggs and oleo until blended together. Fold in cheeses and broccoli. Coat sides and bottom of 9 x 13 pan with a little oleo. Add mixture and bake at 350° about 1/2 hour or until side gets light brown and center is cooked. This is good warm or cold.
Drain beets, reserving 3/4 cup beet juice. Combine vinegar, reserved beet juice and cornstarch. Heat beets in double boiler with butter and sugar. Add cornstarch mixture and cook over low heat until thickened, stirring frequently.
About 1 1/2 hours before serving, in 10-inch skillet, over medium-high heat in hot salad oil, cook pork chops until well browned on both sides. Remove pork chops to plate.
In a large skillet, cook bacon until crisp. Remove bacon; pour off drippings except for 2 to 3 tablespoons. Add onion and cook until browned. Add mushrooms and cook. A dash of garlic may be added here. Add cooked potatoes. Mix well and add the rest of the ingredients. Heat to boiling; reduce heat and simmer for a minute or two. Crumble bacon over chowder. Top each serving with a touch of butter.
To sweet milk, add sugar and shortening. Put in saucepan and bring to boiling point; let cool until lukewarm. Add yeast which has been dissolved in the warm water. Stir in 6 cups flour. Let rise in a warm place 2 hours. Then add 5 more cups flour, salt and baking powder, which have been sifted together. Grease top of dough and cover carefully with waxed paper. Place in refrigerator until needed. Allow 1 1/2 to 2 hours for final rising after rolls are in the pan. Bake in moderate oven at 375° for 20 minutes.
Mix the first 4 ingredients and refrigerate at least 2 hours. Drain off all excess liquid. Mix and pour the next 3 ingredients over the cukes. Leave in refrigerator overnight. Then put in jars and refrigerate. Will keep 6 to 9 months.
In a skillet brown ground beef. Drain and rinse with hot water to remove excess fat. Put ground beef in a Dutch oven and add the rest of ingredients (except tortilla chips and cheese). Simmer on low heat until bubbly and hot.
Boil together water and butter, then add flour. Blend and cool for 10 minutes. Add eggs, one at a time, beating well. Spread on a greased jelly roll pan but don't go to the edges. It spreads during baking. Bake at 400° for 20 to 25 minutes. Leave cool, then press down.
Mix together flour, salt, baking powder and sugar. Blend in butter. Break egg in cup and add enough milk to measure 2/3 cup. Mix together. Pour into pan. Overlap fruit slices. Sprinkle with sugar and cinnamon. Bake at 375° for 25 to 30 minutes.
Grease baking dish. Layer apricots in dish. Sprinkle with brown sugar. Top with Ritz crackers. Drizzle butter over crackers. Bake 1 1/2 hours at 300°.
Combine cabbage, onion, bell pepper and cover with sugar. In small sauce pan, combine Wesson oil, vinegar, salt, celery seed, mustard seed and bring to boil. Remove from heat and pour over cabbage mixture. Cover and refrigerate for at least 4 hours.
In blender, sprinkle gelatin over cold water, let stand 1 minute. Add hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, juice, sugar and vanilla. Process until well blended.
In Dutch oven, brown chicken, onions and garlic in butter until chicken is not pink.
Oil only bottom of 9 x 13-inch pan. Sprinkle nuts and coconut in the pan. Make cake mix as directed and put in pan. Mix remaining ingredients and put on top of cake before baking. Bake at 350° for 45 to 60 minutes.
In mixing bowl, beat cream cheese and Fluff together until smooth, then chill. Assemble in divided serving dish the fruit with the dip in center. Put toothpicks in the pineapple and strawberries for serving.
Mix well and bring to a boil. Add corn meal to consistency of mush. Boil slowly for 15 minutes, then bake in slow oven for 1 1/2 hours.
Cook pasta in boiling water until tender, but still firm. Immediately rinse in cold water and drain well. Toss with remaining ingredients.
Heat cranberry juice cocktail to boiling. Stir in raspberry gelatin until dissolved. Stir in cranberry sauce. Chill until mixture is thickened. Fold in whipped cream. Pour in mold or serving dish. Chill until firm. Good with all poultry or pork. Nice on a holiday buffet. (Recipe may be doubled.)
Wash and clean veggies. Peel carrot, zucchini and squash. Julienne all veggies (cut lengthwise into 1/4 x 1/4 x 7-inch long strips). In a large frying pan, cover bottom with olive oil (I only use virgin olive oil). Heat and when hot, add veggies. Stir-fry for about 5 to 8 minutes. Cover for a few minutes. Sprinkle with salt and pepper to taste. Serve. They should be crispy and crunchy. A very colorful meal. Serves 4.
Mix yeast and warm water and set aside. Mix sugar and cinnamon and set aside. Mix Bisquick and cold water; add yeast and let set for 10 minutes. Divide dough into 4 parts. Pat each part into 4 x 12-inch strip, on a floured board. Brush with melted butter and sprinkle with 1/4 sugar/cinnamon. Roll up and cut into 1-inch pieces. Place in 9 x 13-inch pan. Repeat with other pieces. Let stand 10 minutes. Bake at 350° for 20 minutes.
Combine first 3 ingredients in a jar. Shake until color is mixed. Pick only perfect leaves and just open blossoms. Leave enough stem to hold on to. Wash and dry or shake free of dirt. Beat the egg white just until slightly frothy. Use a small soft camel's hair brush. Be sure to cover all surfaces. If necessary, use a toothpick to separate petals. Sprinkled coated leaf or flower with superfine granulated sugar. Be sure all petals and leaves are sugared top and bottom. Hold over a bowl to save excess for reuse. Put on wax paper on a warm dry place for 2 days. Store in a tightly covered container. Put wax paper between layers.
Mix soups and milk together. Layer in 9 x 13-inch greased pan: tortillas, 1/2 chicken, 1/2 soup mixture, 1/2 onion and 1/2 cheeses. Will make 2 layers. Bake at 350° for 30 minutes.
Mix in top of double boiler; stir until thick. Layer in bottom of dish the vanilla wafers, sliced bananas and filling. Layer again.
Sift together in a 9 x 13 x 2-inch pan the flour, sugar, baking soda, salt and cocoa. Spread evenly. Make 3 wells in sifted ingredients. Put oil in one well, vinegar in another well and vanilla in third well. Pour water over all. Blend thoroughly with fork, but do not beat. Bake 35 to 40 minutes in 350° oven.
Wash spaghetti squash and cut in half lengthwise; remove and discard seed. Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish. Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals. Let stand, covered, 5 minutes. Drain spaghetti squash and cool. Remove 4 cups spaghetti-like strands using a fork and set aside. Reserve any remaining spaghetti squash for use in other recipes.
Boil chicken, take out and debone. Boil spaghetti in chicken water. Saute as much seasoning as needed in butter. Add Cheez Whiz, mushroom soup and Ro-Tel tomatoes. Heat until bubbling. Add chicken and spaghetti to heated mixture. Pour into casserole dish and bake at 350° until good and hot (20 minutes).
Mix all ingredients together. You can mix it up the day before you serve. The longer it sets the better it is.
Cream the sugar, oleo and shortening. Add eggs and vanilla, beating well. Add dry ingredients, mixing well. Add chocolate bits and nuts. Drop onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Slice large loaf of sour French bread into 2 halves. Soften cream cheese and butter and mix together with garlic until creamy. Spread on open face of bread and cover with grated Cheddar cheese and chopped green onions. Bake at 400° for 7 to 10 minutes. Then broil until cheese bubbles.
Melt butter in pan, add onions, then bologna. Stir and add ketchup, spices, and Worcestershire sauce. Simmer for about 15 minutes.
Blend all ingredients in Ziploc bag. Shake. Bake at 400° for 45 minutes or until tender and golden brown.
Saute mushrooms in butter in medium skillet until tender, about 10 minutes. Drain spinach thoroughly. Stir into skillet. Stir in eggs, sour cream, nutmeg, salt and pepper. Spoon mixture into greased 1 1/2 to 2-quart casserole. Sprinkle with cheese. Bake in a 350° oven for about 45 minutes until hot.
Mix together and roll on lightly floured board to 1/4-inch thick. Cut into desired squares and drop into boiling meat broth (ham, chicken or beef). Can have meat and cut up potatoes in same large pot. Also known as slippery pot pie.
Combine sugar, milk and butter on medium heat, stirring constantly. Bring to a full boil (235° on a candy thermometer) for 5 minutes. Remove from heat; add chocolate chips, marshmallow cream, nuts and vanilla. Stir until creamy. Pour into large buttered pan. Cool. Garnish with more nuts if desired.
Mix well. Adjust seasonings. Will make 1 1/2 cups of mix. Serve on crackers or as a dip.
Combine dry ingredients. Cut in shortening. Add buttermilk; blend well. Pour in hot greased pan. Bake at 400° for about 25 minutes.
Do not pare cucumbers. Thinly slice. Add onions and peppers in a large bowl. Add salt and cover with ice cubes or cracked ice. Mix thoroughly. Let stand 3 hours. Drain well.
Mix oil, garlic power, dill and dressing mix together. Pour over pretzels and mix well. Let stand at least 1 hour or overnight.
Heat all 3 together; do not boil. Heat until it begins to form bubbles and scum. Do not pack cucumbers in sterile jars tight. Pour over cucumbers in jars; do not seal. Put old lids on jars. Reheat next day; do not seal. Reheat the third day; seal. Remember do not boil. Makes about 11 quarts.
Mix one egg, butter and cake mix together. Pat out in greased 9 x 13-inch pan; set aside. Mix powdered sugar and 2 eggs, vanilla and cream cheese. Blend together with electric mixer. Pour over cake mixture. Bake at 350° for 30 minutes or until light brown. Cool and cut into bars.
Combine cream, vinegar, salt, sugar, mustard and pepper. Mix well. Add shredded cabbage and toss lightly. Makes 4 servings.
Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift dry ingredients together, add gradually to the egg mixture. Stir in vanilla and cardamon. Fold in 1 cup blueberries. Pour half the batter into a well greased and floured pan, 9 x 13 x 2 inch. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325° for 45 - 50 minutes or until cake tests done. Cool in pan 10 minutes. Remove to rack to finish cooling. To serve cut into 12 pieces.
Put flank steak in crockpot. Mix remaining ingredients and pour into crockpot over steak. Cook for several hours in crockpot on low. Cut into strips and serve.
Cook broccoli until tender but not overcooked. Drain and place in bottom of a casserole dish. Top with sliced cheese, enough to cover the broccoli. Make enough crumbs to cover the cheese. Pat with margarine and bake until cheese melts.
Preheat oven to 300°. Mix dry ingredients in a large bowl. Add nuts and dates. Beat eggs and vanilla in another bowl and add to first mixture. Add cherries. Grease and flour loaf pan. Bake 90 minutes.
Saute onion and garlic in the oil lightly. Add parsley, potatoes and chicken stock. Cook, covered, until potatoes are barely tender. Add artichokes; simmer, covered, for another 10 minutes. Salt and pepper to taste.