HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, measure rice, water and salt. Bring to a boil; reduce heat to simmer and cook, uncovered, for 20 minutes. Place cooked rice in the top of a double boiler; stir in condensed milk and butter. Cook in double boiler until mixture has thickened, about 20 minutes. Remove from heat and stir in vanilla and raisins. Spoon into parfait glasses, alternating with pie filling. Garnish with whipped topping.
Note: I substitute 3 rounded tablespoonfuls of cornstarch instead of flour.
Cut green peppers lengthwise. Wash, put in water and boil until tender. Into a heavy skillet, put 2 tablespoons bacon drippings. Add finely chopped onion; cook until tender. Add ground meat and minced garlic. Brown meat. Add salt and chili powder; stir well. Add 1 cup water from boiled peppers and the minced tomatoes. Let simmer with top on until meat is tender and most all liquid gone. Add cornmeal slowly, stirring constantly. When thick enough to hold in place, mold and fill peppers on baking dish. Put remainder of mixture around peppers. Bake at 450° until almost dry.
In a pan of boiling water, add the chicken breast with salt and pepper to taste. Cook for 30 to 40 minutes. Cool and shred. In a frying pan, heat shortening; add garlic and brown slightly. Add flour and stir until well blended. Gradually stir in chili powder. Add chicken broth and bring to a boil. Add shredded chicken breast and cook 3 to 5 minutes.
Place strawberries, sugar and 1 cup water in medium size pot and cook 5 minutes on medium, then turn setting down to low and cook for another 5 minutes. Remove strawberries and allow to cool. Slice pound cake into 1/2 in sections. After the pound cake has been sliced into sections, be sure there is enough for 2 layers. Place 1 layer of cake in a flat serving pan or bowl. Spread a moderate amount of strawberries over the first layer of cake and half cup of juices from the cooked strawberries. Add a layer of Cool Whip topping to the first layer of cake and strawberries. Place another layer of pound cake on top of Cool Whip and add strawberries, juices and Cool Whip. After everything is finished, there should be 2 layers of cake, Cool Whip and strawberries. The amount of each ingredient used will determine how many servings are made.
Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in chocolate pieces and nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. (Top of cookies will look pale.) Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling. Makes 3 1/2 dozen.
Mix milk and Tang. Add sour cream and mix thoroughly. Fold in the Cool Whip. Spread into pie crust. Decorate the top with mandarin oranges or sliced kiwi fruit. Refrigerate.
Heat oven to 400°. Butter a shallow baking dish. Scrape or peel carrots and cut into sticks about 2 inches long. Put in baking dish. Sprinkle with sugar, salt, pepper and dill. Dot with butter or margarine. Cover (use foil if pan has no cover). Bake about 30 minutes or until carrots are tender.
Mix the flour, baking powder and salt. Set aside. Add sugar slowly to margarine in a large bowl, beating well. Beat in one egg until smooth. Add other egg and beat well. Add half the flour mixture, half the milk and the vanilla. Mix. Add rest of flour mixture and milk. Mix until smooth. Fill a greased and floured baking pan or 2 layer pans no more than half full. Bake at 375° for 25 to 35 minutes until cake springs back when lightly touched near center.
Lightly oil 9 x 13-inch casserole dish. Add rice to dish. Place chicken on top of rice and sprinkle Lipton onion soup mix over chicken. Pour on 1 can of cream of mushroom soup and 2 soup cans of water. Cover with foil and bake at 325° for 2 hours.
Boil chicken in salted water; drain and reserve chicken stock. Bone and dice chicken. Saute green pepper, onion and celery in butter; add Velveeta and melt. Blend in soup, mushrooms and olives. Add chicken and 1 cup of reserved stock. Boil noodles in remaining stock until done; add to chicken mixture. Bake at 350° for 30 minutes in a large casserole dish. Serves 8 to 10.
Mix all ingredients thoroughly and pour into baking dish. Spread ketchup over top and bake at 325° for 45 minutes.
Grate boiled potatoes into a greased baking dish Place on top fried onions and a layer of sour cream. Add a layer of grated potatoes and layer of grated mild Longhorn cheese. Add a layer of potatoes, topped with Parmesan cheese and bake until heated through at 350°.
Combine applesauce, butter, brown sugar and raisins in saucepan. Heat until butter and sugar dissolves; let stand until cool. Sift spices, salt, flour and soda together; stir into applesauce mixture. Add nuts. Turn into greased 9 x 9-inch pan; bake at 350° for 20 to 30 minutes.
Mix cake mix, 1/2 cup of sugar, oil and sour cream. Add eggs, one at a time, mixing well after each addition. Pour half of batter in a well-greased and floured tube pan.
Cube angel food cake. Mix jello and water until dissolved. Drop frozen strawberries in hot jello (will gel quickly). Prepare instant pudding. Alternate all ingredients in layers in trifle bowl: jello, strawberries, cake, pudding; repeat layers. Decorate top layer with Cool Whip, kiwi, bananas and mandarin oranges.
Cream shortening and sugar. Beat in eggs, one at a time. Sift together dry ingredients and add alternately with bananas to above mixture. Stir in nuts and vanilla. Pour into greased loaf pan and bake at 325° for 50 to 60 minutes.
Fold yogurt into whipped topping, blending well. Add strawberries and spoon mixture into crust. Freeze until firm (about 4 hours). Remove from freezer 30 minutes before cutting; keep chilled in refrigerator. Garnish with additional berries. Store any leftover pie in freezer. Serves 6.
Heat the oven to 375°. Mix flour, margarine and powdered sugar until crumbly; sprinkle in water, 1 teaspoon at a time, stirring until dough forms.
Beat eggs; add vanilla, milk, nutmeg, salt, flour and sugar; add rhubarb and mix well. Pour into deep-dish pie shell. Mix topping ingredients and sprinkle over pie. Bake at 450° for 7 minutes. Reduce oven temperature to 350° and bake until golden brown.
Brown onions and celery in the fat. Add remaining ingredients and cook until thick. Serve on buns or other rolls. Good with potato salad or chips.
Mix dry ingredients. Blend in shortening. Pour in hot water and mix to a stiff dough. Knead on slightly floured breadboard	until soft and pliable. Cover dough with mixing bowl and allow to rest for about 30 minutes. Preheat griddle. Form dough balls into biscuit-sized balls. Roll out thin and bake on ungreased griddle. Turn tortillas when top side begins to show some puffiness or blisters.	Turn to other side and cook until lightly brown. Keep covered in bread basket.
Dip fish fillets in batter, then coat with crumbs. Have 1/2-inch hot oil ready. Fry fish and drain on paper towels.
Cream together the butter and sugar. Blend in one medium whole egg. Sift together and add to the salt, baking powder and flour. Blend into mixture 1/2 teaspoon of vanilla. Bake at 400° for 8 to 10 minutes.
Pour cranberry juice and apple juice into crock-pot. Add brown sugar and salt. Stir until sugar is dissolved. Tie cinnamon sticks and cloves in cheesecloth and place into pot. Cover and simmer on high for 2 hours. Remove spice bag. Serve warm.
*May substitute 2 (15-ounce) cans Progresso black beans, drained.
Bake cake as directed. Leave cake in a 9 x 13-inch pan. While cake is hot, put the can of coconut oil on cake. I punch holes before putting on the coconut oil. Let cool. Spread with Cool Whip, then your frozen coconut.
Cream the butter and sugar until light and fluffy. Stir in oil, egg and vanilla. Add cereal. Sift flour and baking powder into butter and sugar mixture. Stir to combine. Add oats, coconut, nuts and chocolate chips. Stir well. Place heaping tablespoonfuls onto ungreased baking sheet 2-inches apart. Flatten top slightly with fork. Bake 10 to 12 minutes until lightly browned in a 325° oven. Makes 4 dozen.
Combine crabmeat and next 10 ingredients. Put in a 9 x 13-inch pan or in 6 individual baking dishes. Bake at 350° for 30 minutes. Meanwhile saute shrimp, scallops, green onion and mushroom in butter. Cook 5 minutes. Drain. Place on top of baked crab crust. Top with cheese sauce. Return to hot oven 5 minutes.
MIx all ingredients and put in greased and floured pan, 9 x 13 inch or layers. Bake at 350° for 35 minutes.
Combine pie mix, Jell-O, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cool. Prepare Dream Whip. Fold 1 1/2 cups into cooled Jell-O mix. Blend well. Add berries and pour into baked (cool) pie shell (9-inch). Chill 1 to 2 hours. Garnish with the 1/2 cup Dream Whip.
Grease a baking dish with butter. Spread with rice. Smooth soup over rice and pour over 1 1/4 cans water. Top with chicken, salted and peppered, skin side up. Cover and bake at 325° for 1 1/2 to 2 hours.
Saute hamburger meat and drain. Add the bell pepper and onion and saute a little. Add all other ingredients and about 3 cups water and simmer until noodles are done. Don't make this dish too thick. Serve with corn bread and green salad.
Combine flour, sugar, soda, salt, eggs and vanilla in mixer bowl; mix well. Stir in pineapple. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 45 minutes. Pour frosting over hot cake. Yield: 15 servings.
Cut 6 bacon slices into 1-inch pieces. Pan fry until lightly browned. Drain on paper towel.
Preheat oven to 375°. Cook noodles; drain and set aside.
Wash the dried beans and then place in soup pot with water to cover. Allow to soak overnight or several hours. Pour off water and cover once again with water. Cook until beans are almost tender. Add ham flavor packet, Essence seasoning, onion, bell pepper, smoked sausage, Rotel, and diced tomatoes. Cook over medium heat until onions and bell pepper are tender. Add butter and Tabasco. Taste and add salt and black pepper, as needed.
Fry bacon until crispy. Drain well and crumble. Put cut broccoli flowerets, chopped onion and raisins in large mixing bowl. Add mayonnaise and toss lightly. Garnish with shredded cheese, if desired.
Combine onion, celery, potatoes and salt. Add water, just enough to cover potatoes. When potatoes are almost done, mash all ingredients. Add milk, sour cream, margarine and parsley until thickened.
Wash and cut broccoli and cauliflower into bite size pieces. (You can buy packages of broccoli and cauliflower that have already been prepared.) Mix sour cream, mayonnaise and dressing mix together and set aside. Add water chestnuts, peas, corn, onion, bacon bits and cheese to broccoli and cauliflower. Gently mix all ingredients, slowly stirring in the mayonnaise mixture. Refrigerate until ready to eat (at least 2 hours).
Take 1 cup walnuts, 1 cup flour and 1 stick melted oleo. Blend together and press in pan. Bake at 350° for 15 minutes or until lightly brown. Cool and set aside.
Chop 2 artichoke hearts, set aside. Place remaining artichokes in food processor, puree. Set aside. Melt margarine in saucepan over low heat, add flour, nutmeg and pepper. Cook 1 minute, stir occasionally. Gradually add milk, water, bouillon granules and lemon juice, stir occasionally. Add reserved artichokes and pureed artichokes. Stir well. Cook over medium heat, stir occasionally for 10 minutes or until thickened and bubbly. Garnish each serving with a lemon twist.
Brown and drain meat and onion. Add pepper. Add rest of ingredients and let simmer for 30 minutes. Serve on buns.
Beat egg whites. Set aside. Mix flour, baking powder, salt and sugar. To dry mixture add egg yolks, milk, oil and beaten egg whites. Cook until golden brown.
Combine first 6 ingredients. Spoon into pie crust. Cover with top crust. Brush with egg. Bake at 375° for 40 minutes.
Combine gelatin and boiling water until dissolved. Fold in rest of ingredients. Turn 1/2 into a 9 x 13-inch pan. Refrigerate until firm. Spread with sour cream; add rest of Jell-O mixture. Refrigerate. Can be served in squares on lettuce leaf.
Mix well and roll thin. Cut and freeze on a cookie sheet. Place in freezer bags until ready to use. Drop into boiling broth and cook when ready.
In skillet in hot oil, cook chicken 1/2 at a time until browned. Add onion and pepper and cook until tender-crisp. Stir in soup, water and soy sauce. Heat to boiling, reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Meanwhile, prepare ramen noodle soup according to package directions. Add seasoning packet. Drain noodles. Serve chicken over noodles. Makes 4 servings. Preparation time 10 minutes. Cook time, 20 minutes.
Mix lettuce, tomato, grated cheese and chopped olives to make a salad. Brown hamburger meat and drain. Add taco seasoning to the	hamburger according to package directions. Add meat to salad and toss. Add Fritos to salad just before serving to maintain crispness.
Mix the first 4 ingredients well and form into a ball. Mix well the last 3 ingredients and frost ball. Refrigerate. Serve with crackers or party rye.
Cover bottom of 9 x 13 greased pan with cubed bread pieces. Add 1/2 of cubed ham. Mix the 2 cheeses together and put 1/2 over ham and bread cubes. Repeat layers. Slightly beat the eggs and mix with milk, onion salt and seasoned salt. Pour over layers; cover and refrigerate overnight. Next day, melt butter. Add crushed corn flakes to butter; mix well. Sprinkle over strata. Bake at 50 to 60 minutes in 370° oven. Let set 10 minutes before serving. Serves 10 to 12. Can also use whatever cheese you have on hand.
Preheat oven to 450°. Beat eggs with milk. Stir together flour and salt; mix with egg mixture until well blended. Pour some of the fat into a 9 x 9 x 2-inch pan. Arrange sausages in the pan and pour batter over the sausages. Bake about 30 minutes or until puffed and brown. Serve immediately. Makes 4 servings.
Cream together the sugar, Crisco and oil until fluffy. Add buttermilk-soda mixture, coconut and egg yolks, one at a time. Add sifted flour and flavoring. Bake in 3 well-greased and floured pans at 350° for 25 minutes. Let cool for a few minutes. Remove from pans. Cool completely.
Spread cookie dough over round pizza pan. Bake it in oven at 250° until golden brown and slightly soft. Allow to cool.
Mix together flour, baking powder, salt, cinnamon, nutmeg, allspice, brown sugar, cereal, apples and walnuts. Add (blended together) eggs, milk, molasses and shortening or oil. Bake at 350° for 60 to 65 minutes in a greased and floured bread pan.
Mix all ingredients together. Spray on and towel off. Shine windows with newspapers, if desired. Store in tightly closed container.
Put butter in pan and add sugar, cocoa and beaten eggs. Stir well. Bring to boil and simmer one minute. Add vanilla, nuts and crumbs. Pour into greased 8 inch pan. Ice with chocolate icing. Keep in refrigerator. Cut into fingers.
Mix together beaten egg, milk and juice from clams. Place dry ingredients in greased loaf pan. Pour milk mixture over dry ingredients. Bake 40 to 50 minutes at 350°.
Mix first 4 ingredients with relish, mayonnaise and pickle juice. Crumble cornbread and add.
Mix pineapple and jello. Heat, but do not boil. Mix Cool Whip, buttermilk and pecans until well blended. Combine two mixtures. Chill overnight.
Dice peeled, cooked potatoes. Add remaining ingredients. Cook for 30 to 45 minutes or until bubbling. Garnish with cooked chopped bacon and sliced olives.
In a small mixing bowl, combine salsa and parsley. Preheat barbecue grill (use high setting if cooking with gas grill). Cut two 12 x 19-inch pieces of aluminum foil. Place corn in center of each piece and sprinkle with salt and pepper. Spoon half the salsa mixture over each ear of corn; turn corn to coat. Fold foil to enclose corn. Place foil packets on preheated grill; cook for 10 minutes, turning every 2 to 3 minutes. Carefully open foil packets and transfer corn to serving dish; serve immediately.
Saute onions in butter or margarine. Cook potatoes in water until tender with seasoning. Combine onions with potatoes in their water and clams, heating to boiling point. Add thyme and half and half. Stir until blended and hot enough to serve. Do not boil.
Marinate steak 12 hours. Barbecue or broil steak 7 1/2 minutes on each side. Slice on the diagonal.
Melt butter in pan and pour excess into mixing bowl. Add all other ingredients. Mix and pour into buttered pan and bake at 350° for 30 or 40 minutes.
Heat oven to 350°. Put oleo into 8-inch pie pan. Put into oven until melted. Combine remaining ingredients; spoon into pie plate. Bake at 350° for 25 minutes. Serve with whipped cream. Garnish with shaved Hershey bar.
Sift dry ingredients; add milk, vanilla and shortening. Pour into 8 x 8-inch pan. Mix 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle over batter on top. Pour 1 3/4 cup hot water over and bake at 350° for 40 to 45 minutes. Pudding will form on bottom.
Dissolve the yeast in lukewarm water and admit lukewarm milk, salt and rye flour. Knead the dough well. Admit wheaten flour until the dough is supple. Now the dough must rise 45 minutes. After that time form a bread of the dough. Then let it rise again for 30 minutes. Dab the bread with coffee, milk or sweet cream. Put the bread in the oven for 45 minutes at 440°. Then put it on a rust until it is cold.
Blend bourbon and corn syrup in cup. In mixing bowl, mix together vanilla wafer crumbs, walnuts, powdered sugar and cocoa powder. Add bourbon corn syrup mixture to dry ingredients. With damp hands, form dough into 3/4-inch balls. Roll in powdered sugar and place on plate. Cover loosely with wax paper. Put in cool place for a day, then store in airtight container.
Mix cake mix and dry Jell-O until blended. Add oil, water and eggs, beating well. Grease and flour 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Simmer cut up broccoli in water 15 minutes. Do not drain off water. Add dry soup mix and 1 cup half and half. Stir until well mixed. Add Velveeta cubes. Stir until melted. Simmer an additional 10 minutes. Cauliflower may be substituted.
Measure and sift dry ingredients into mixing bowl; add soda to buttermilk. Cut in shortening with blender or fork. Add buttermilk and stir well. Remove fork and knead lightly to form a smooth dough. Toss on a lightly floured cloth or board. Roll to 1/2-inch thickness. Cut and place on oiled baking sheet. Bake 12 to 15 minutes at 450°. Serve hot. Makes 2 1/2 dozen biscuits.
Grease ring mold. Mix ingredients. Place in mold. Bake at 350° for 1 hour and 15 minutes with mold sitting in pan of water.
Serve all but bread crumbs over your greens. Then you sprinkle your salad with bread crumbs, broiled in garlic oil.
Mix sugar, eggs, sour cream and flour together; mix well. Lightly flour pecans and raisins before adding. Add rest of ingredients. Place in a tube pan and bake at 250° for 1 1/2 to 2 hours or until light brown.
Scald milk; add sugar, fat and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Mix with enough flour to make a soft dough. Knead dough until smooth and elastic. Place dough in well-greased bowl. Brush with melted butter and cover with cloth. Put bowl in warm place and allow to rise until double in bulk.
Melt butter in large casserole dish with lid. Add all ingredients. Stir. Bake at 350° for 1 1/2 hours.
Melt chocolate bar in top of double boiler. Cream together butter and sugar. Add eggs, beating well. Stir baking soda into buttermilk. Add alternately flour and buttermilk into creamed butter mixture. Add melted chocolate bar, chocolate syrup and vanilla. Pour into a greased and floured 10-inch tube pan, not a Bundt pan. Bake for 70 minutes at 350°. Cool a few minutes before removing from pan.
Layer (do not mix) the lettuce, celery, carrots, green pepper, purple onion, peas and cheese. Fry bacon crisp; cool and crumble. Add to top of salad. Spread mayo over salad, then sprinkle sugar over Hellmann's mayonnaise. Cover and leave 24 hours in refrigerator. Toss and serve.
Boil potatoes, peel and dice. Add onion, celery and sweet relish. Mix together mayonnaise, salad dressing and milk until creamy. Pour over potatoes. Add eggs. Chill and serve.
Crush Oreos into fine crumbs. Soften ice cream and Cool Whip. Mix all ingredients and freeze in pie pans. (Very good to keep in freezer.)
Mix Stove Top stuffing according to directions on box and set aside. Place a thin layer of stuffing in a round casserole dish and top with 1/2 can chicken gravy. With remainder of stuffing, place about 1 tablespoon on each slice of turkey and roll up and place in casserole dish, layering on top of each other. Then pour remainder of chicken gravy over this and bake, covered, at 350° for about 1 hour.
Brown beef and onions in oil in large saucepan. Add beans, tomatoes, water, chilies, beef broth granules, sugar and garlic. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour or until meat is tender. To serve, ladle into individual bowls and sprinkle with cheese. Serve with warm tortillas. Serves 6 to 8 people.
Combine sweet potatoes, eggs, sugar, salt and oleo. Mix well. Stir in milk and vanilla. Pour into unbaked crust. Bake in a 425° oven for 10 minutes. Reduce temperature to 325° and bake 35 to 40 minutes longer.
Mix together eggs, sugar, pumpkin, salt, Milnot, and spices. Pour into 9 x 13 pan. Sprinkle dry cake mix on top. Drizzle melted oleo over cake mix. Sprinkle pecans on top. Bake at 350° for 50-60 minutes.
Cream together butter, Crisco and sugar. Add eggs, one at a time. Add lemon extract. Add flour and 7-Up alternately. Bake in greased and floured tube pan at 300° for 1 1/2 hours or until done.
Put all ingredients into a blender. Blend until smooth. Cover and chill at least 1 hour. Serve with raw vegetables (carrots, celery, cauliflower, green peppers or whatever). Can also serve with crackers.
Mix corn, sugar and flour together. Add 1 cup milk and eggs (beaten) and mix together. Then add 1 teaspoon salt and melted oleo. Add to the creamed corn mixture. Put in casserole and bake at 375° for 45 minutes.
Peel and dice potatoes, onions and celery. Rinse. Put vegetables in water with margarine and salt. Cook on medium heat for 25 to 40 minutes until soft. Add soup, stir. If soup is too thin you may add potato flakes to thicken as you desire.
Mix the apples, vinegar and red hots in crock-pot and cook for 4 hours. Then add the sugar and cook for 8 hours. Add 1/4 teaspoon cinnamon oil. Put in jars and seal.
Mix together remaining cake mix, 1 egg, 1/2 c. butter. Press into greased 9x13 inch pan. Bake 15 to 20 minutes at 350 degrees. While this is baking, mix 2/3 c. cake mix, brown sugar, corn syrup, vanilla, 3 eggs and pecans. Pour this mixture over the baked crust and bake for 30 to 35 minutes at 350 degrees. Cut into bars.
Drain fruits and add orange juice to make 3 cups liquid. Make pudding as directed using 3 cups fruit juices instead of the 4 cups milk. Cool. Add drained fruit. Add bananas just before serving.
Combine sugar, flour and salt in large bowl. Add milk, eggs, butter, potatoes and vanilla. Stir well, then pour in a large unbaked pie shell. Bake at 350° for 1 hour and 15 minutes. Bake it until it looks firm and beginning to crack around outer edge.
Combine pineapple, orange, lemon juice. Mix sugar before serving. Add ginger ale and sherbet.
Combine first three ingredients and simmer for 10 minutes. Remove from heat and add lemon jello and cream cheese. Let set to cool. Add Cool Whip and chill until set. Yum.
Mix the first 4 ingredients together and press into a 9 x 13-inch pan. Melt chocolate chips and spread on top. Refrigerate. Cut into bars.
Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. Mix cornstarch and water until smooth. Add to juice mixture. Bring to a boil and cook for 2 minutes. Reduce heat. Add sweetener and cool to room temperature. Pour over the fruit. Toss to coat. Chill at least 1 hour or overnight.
Steam cauliflower, broccoli and carrots for 3 or 4 minutes. Combine all ingredients. Mix with Italian dressing to taste.
Wash blueberries and strain. Stir together sugar, butter and egg. Stir in milk and add flour. Fold blueberries in and pour into a greased tube pan. Mix together sugar, flour, cinnamon and butter. Sprinkle on cake top. Bake at 375° for 45 to 50 minutes.