HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soups, water and chicken. Add rice; quickly boil. Cover; reduce heat and simmer 7 minutes. Top with French fried onions.
Add bouillon granules to 1 cup water and set aside to dissolve. Heat oil in large soup pot over medium-high heat. Saute beef, stirring to break up slightly, until beef loses pink color. Add 2 cups of water, onion, carrots and celery and simmer 10 minutes. Stir bouillon mixture, oregano, black pepper, parsley, Tabasco and Ragu into pot. Simmer 10 minutes. Add 2 cups of water (or enough to reach desired consistency) stir and simmer about 40 minutes (until carrots and celery are done). Cook, drain, and rinse pasta while soup simmers. Stir in beans and pasta just before serving. Makes about 12 large servings. Change flavor by changing type of spaghetti sauce used.
In large mixing bowl, cream shortening and sugar. Beat in egg and molasses. Combine flour, soda, spices and salt. Gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball in sugar; place with sugar side up on greased baking sheet. Bake at 350° for 12 to 15 minutes or until lightly brown and crinkly. Makes 3 to 4 dozen.
Cook broccoli until tender and drain. Add all ingredients including broccoli into blender and blend. Chill 1 to 2 hours.
Combine ingredients and cook until thickened. Add 2 tablespoons butter and vanilla and stir.
Cream Crisco and sugar; beat eggs in one at a time. Sift flour, salt and baking powder (I sift mine 3 times). Add flour and milk alternately. Pour into tube pan. Bake in preheated 325° oven for 1 1/2 hours.
Prepare ingredients in order given, beating 3 minutes. Pour into a 13 x 9-inch pan. Bake for 30 minutes, until done.
Blend first 5 ingredients. Add the rest; beat 1 minute. Pour into greased loaf pan. Bake at 350° for 60 to 65 minutes.
Mix together first 3 ingredients. Add remaining ingredients. Mix good. Do not beat; milk may look curdled. Just mix a little more. Pour into an 8-inch unbaked pie shell. Bake at 375° for 15 minutes. Reduce heat to 350° for 20 minutes.
Combine and divide into 2 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes. Let cool.
Beat egg yolks; add to corn, then add salt, sugar and flour. Add butter. Beat egg whites until stiff and add last. Fry on hot griddle. When golden brown, turn over on other side.
Place chicken in foil lined pan. Season chicken and place onion slices over chicken. Mix catsup and Coca-Cola together; pour over chicken. Bake until tender at 350° for about 1 hour. Yields 4 servings.
Bake a devil's food cake. Completely cool and cut into strips. Mix up chocolate pudding. Using a large bowl, put layer of cake strips in bottom of bowl. Cover cake strips with chocolate syrup. Next, put a layer of chocolate pudding, then a layer of nuts and a layer of Cool Whip. Start completely over, ending with Cool Whip. Swirl top with chocolate syrup, chopped nuts and top with cherries.
Brown ground beef and sausage. Drain. Add mushrooms and spaghetti sauce. Cook pasta and drain. In a greased 9 x 13-inch pan layer 1/2 of pasta, 1/2 of pepperoni, 1/2 of cheese and 1/2 of meat mixture. Repeat. Bake at 350° for 30 minutes.
Strain pineapple (save juice). Take juice from pineapple, add the butter and heat until butter is melted. In bottom of long baking dish spread blueberries and pineapple. Then sprinkle cake mix on top. Pour juice and butter and last, sprinkle with nuts. Bake at 350° for about 30 minutes.
Preheat oven to 400°. Use a cookie sheet. Thoroughly combine all ingredients. Put through cookie press with star tip onto cookie sheet. Bake for 10 minutes. Store cooled straws in airtight container. Makes about 90.
Heat the oil in a large heavy bottomed skillet, add the onions, red pepper and garlic, if using, and cook gently for 5 minutes, until the onion and pepper are soft. Add the beef, turn the heat to high and cook until the meat is evenly browned, stirring with a wooden spoon to remove lumps. Remove from the heat and stir in the flour, chili powder, cumin and oregano. Add the tomato paste, the tomatoes with their juice and the beef broth. Return to the heat and bring to a boil, stirring. Season with salt, if desired, but not with pepper (chili powder flavors the dish). Cover the pan and simmer for approximately 40 minutes. Stir in the cannellini beans and simmer for a further 5 minutes to heat through. Turn into a warmed serving dish and serve at once. Serves 4.
Mix together well the sugar and cream cheese. Stir in Cool Whip and add the bananas, strawberries and pineapple. Freeze. Will keep in freezer for 3 months.
Shred cabbage and sprinkle with 2 teaspoons salt in glass bowl. Let	set several hours or overnight. Drain well. Coarsely grate carrot. Cut	onion into thin slices. Add to cabbage. Add celery seed and mustard seed to cabbage. Bring to a boil the vinegar, water and sugar. Boil 1 minute. Cool and pour over vegetables	and spices. Cover and chill 24 hours. Will keep several weeks in refrigerator.
Preheat oven to 350°. Beat egg whites stiff but not dry; fold in sweetener. Add cornflakes, coconut, nuts and almond extract. Drop from teaspoon onto greased baking sheet; bake about 12 minutes. Remove at once from baking sheet.
Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold coffee. Pour batter into 2 greased 9 x 5 x 3-inch loaf pans and 8 greased muffin pan cups. Bake in moderate oven (375°) for 1 hour for loaves and 25 minutes for muffins, or until they test done in center. Cool 10 minutes; remove from pan and cool completely. Makes 2 loaves, plus 8 muffins.
Cream well butter, white sugar and brown sugar. Pour 1 1/4 cups boiling water over 1 cup oatmeal. Add 1 whole egg, 2 egg whites (save yolks) and 1 teaspoon vanilla. Sift together 1 1/2 cups flour, 1 teaspoon soda, 1 teaspoon cinnamon and 1/4 teaspoon salt. Combine creamed mixture and oatmeal; gradually add dry mixture. Bake 30 minutes at 350°. When taken from oven, cover with following topping.
Beat whipped topping mix, 1 cup milk and vanilla in a large bowl. Add remaining 1 3/4 cups milk and pudding mixes. Blend on low speed. Beat on high speed 2 minutes. Spoon into pie shell. Refrigerate at least 4 hours. Store leftovers in refrigerator.
Heat oven to 350°. Beat eggs slightly in bowl. Add sugar, margarine and vanilla. Mix in pecans. Set pie shell on heavy-duty baking sheet. Pour filling into pie shell. Bake in 350° oven 45 to 50 minutes, until knife inserted midway between center and rim tests clean. Cool on rack to room temperature.
Mix all ingredients together, except last 3. In a separate pan, melt butter. Add corn flakes and almonds. Spoon over mixture. Bake at 350° for 35 to 45 minutes. Serves 8.
Put cherries and pineapple (juice and all) in cake pan (9 x 13-inch) and mix together. Sprinkle cake mix over fruit. Sprinkle chopped nuts over cake mix. Cut up margarine over top. Bake at 350° for 55 to 60 minutes.
Preheat oven to 350°. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition, then stir in the vanilla and sour cream. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually stir into the creamed mix. Finally, stir in the rolled oats, and your choice of additions. Bake for 12 to 15 minutes. Then let cool for 5 minutes.
Dissolve jello in hot water. Mash cranberry sauce and add to jello. Stir until smooth and add 1 cup cold water. Chill until thickened. Fold in apples and oranges. Pour into a 6 cup mold and chill until set.
Melt Crisco shortening in 4-quart saucepan over low heat. Remove and let cool. Add sugar, molasses and egg to cooled shortening; beat well. Sift together flour, soda, ginger, cloves, cinnamon and salt. Add to first mixture. Mix well. Chill 2 hours. Form into 1-inch balls and roll in sugar. Place on a greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
In skillet, brown ground beef and hot dogs in margarine. Add green pepper and onion. Stir in remaining ingredients. Cover; cook over low heat for 20 minutes. Stir. Serve in hot dog buns and spoon sauce over.
Mix the first 3 ingredients like pie crust. Pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Gradually add fettuccine and salt to rapidly boiling water so water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain. Pour back into heated pan. Gradually, but quickly, stir in butter, half and half and cheese, tossing quickly so butter will melt. Sprinkle with pepper and serve at once. Yields 6 servings.
Cream together Jell-O and cream cheese. Add boiling water and mash with fork. Add pineapple, Cool Whip and nuts. Put in 9 x 12-inch pan. Chill and serve.
Mix sugar, milk, flour, nutmeg, cinnamon and baking powder together, then melt butter in a deep baking dish. Pour the first mixture over butter. Add fruit. Bake at 350° until crust rises and browns, about 20 to 30 minutes.
Mix ingredients together; shake well. Baste chicken. Place over rack on bottom position. Broil chicken pieces. Baste with sauce. Cook about 1 hour, turn after 1/2 hour.
Preheat oven to 350°. Mix cake mix, butter and egg. Batter will be stiff. Take spatula and pat into 9 x 13-inch greased and floured pan. Set aside. Mix powdered sugar, eggs and cream cheese with mixer for 5 minutes until good. Pour over top of cake mix. Bake for 30 to 35 minutes. Take remaining powdered sugar and sprinkle over the top when cake is done. Let cool and serve. Caution: Overeating this stuff will cause severe stomach ache, it's very rich! I know!
Mix first 10 ingredients together. Add chocolate chips and nuts. Bake. Yields 6 dozen.
With the ground beef, prepare as many patties as needed. Place on baking sheet. Sprinkle Worcestershire sauce to taste and broil in oven until done. Heat chili mixed with chopped onions. Remove cooked patties and place on bun. Pour chili and onion mixture on top of patties. Add cheese and onions. Top with top of the bun.
In medium saucepan, combine egg yolks, lemon peel, lemon juice, salt and 1/4 cup sugar. Mix thoroughly and cook over medium heat until mixture just bubbles. Stir constantly or it will scorch. Cool. Beat egg whites until frothy. Gradually add 1/4 cup sugar and beat until mixture forms stiff peaks. Whip whipping cream. Fold in lemon mixture and egg whites; mix well. Cover the bottom of 8-inch square Pyrex dish with crushed graham cracker crumbs. Pour lemon mixture over crumbs. Sprinkle some crumbs on top and freeze at least 4 hours.
Bake patty shells as directed on package. Meanwhile, combine and heat soups (undiluted). Add fish and peas. Warm until just heated through. Spoon into shells. Serves 4 to 6.
Blend pudding, peanut butter, milk and Cool Whip together and pour in graham cracker shell. Keep in refrigerator.
Blend first 3 ingredients; add chopped pecans and dates. Beat 3 egg whites and blend gently with mixture. Add almond flavoring. Bake in greased pie dish at 375° for 20 minutes.
Mix these thoughts and tears of joy and sorrow. Add sympathy for others. Fold in four cups of prayer and faith to lighten other ingredients and raise texture to great heights of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness and serve with a smile.
Brown ground beef, onion and garlic; drain off fat and add tomato sauce, water, olives, flour, vinegar and chili powder. Simmer for 10 minutes.
Place wings on a cookie sheet. Melt butter with sauce. Pour over wings. Bake for 45 minutes.
Cook spinach; drain well. Mix all ingredients together and pour into large greased casserole. (Add milk after hot ingredients are melted.) Bake in a 350° oven for 1 hour. Serves 8 to 10.
Cream sugar, cocoa and shortening. Add hot water and stir until melted. Add sifted dry ingredients and blend; then add milk and vanilla. Bake in 350° oven for 30 to 35 minutes. Let cool and then frost and serve.
Wash cucumbers. Cut a 1/16-inch slice off blossom end and discard. Leave 1/4-inch of the stem attached. Place whole cucumbers in suitable 1-gallon container. Combine 1/4 cup salt with 2 quarts water; bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place a clean towel over container. Store at about 70°. On the third day, drain salt water and discard. Rinse cucumbers and re-scald container; cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight; recover with a clean towel. On the fifth day, drain salt water and discard. Rinse. Makes 5 to 9 pints.
Cook chicken until tender. Cool and debone. Cut chicken into bite size pieces. Saute onion until tender. Combine chicken, soup, tomatoes and onion. Layer Doritos, chicken mixture and cheese. Bake in moderate oven until cheese is melted and the dish is thoroughly heated.
Fry bacon until it starts to brown. Add chopped onion. Fry until onion browns; set aside. Do not drain grease. Add this to potato mixture. Grate potatoes into cold water. Stir well. Drain. Add eggs, milk, salt, pepper and Accent. Stir well. Add bacon and onion. Bake at 350° until brown. Cover with aluminum foil and bake at 325° for 1 1/2 hours.
Wash cucumbers. Pack into sterilized jars. Place 1/2 clove garlic and 1 head dill in each jar. Heat vinegar, water, and salt substitute in saucepan, until boiling. Cover cucumbers with hot liquid, leaving 1/2 inch head space. Adjust lids. Process 15 minutes in boiling water bath. Allow 5 days to ripen.
Mix all ingredients in a large bowl, except for stuffing. Sprinkle stuffing in bottom of a greased 2 quart casserole dish. Pour mixture over stuffing. Sprinkle one cup of stuffing on top. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6 to 8 people.
Brown ground beef. Add onion and cook until tender. Stir in tomato sauce and heat until bubbly. Put in bottom of a casserole dish. Put green beans (or corn) on top of meat. Put prepared instant potatoes on top of green beans (or corn). Bake at 350° for 30 minutes.
Cook fettuccine as directed; set aside. In a large pot, melt butter and saute onion and bell peppers for 15 minutes. Add garlic, crab and shrimp and cook for 10 minutes. Stir in cream and then cheese, stirring gently until cheese is melted. Stir in fettuccine. When thoroughly mixed, pour into a 9 x 13-inch dish. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for about 20 minutes. Add salt and pepper to taste.
Combine sugar, flour cinnamon, nutmeg, and salt. Mix lightly through apples (sliced 1/4 inch thick). Heap in pastry-lined 9-inch pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. bake in hot oven (425 degrees) 50 to 60 minutes, or until crust is browned and apples are tender.
Pour boiling water over raisins and soak 5 minutes; drain. Combine sugar, shortening, egg and lemon extract in mixing bowl; beat well. Stir in carrots and drained raisins. Sift together flour, baking powder and salt; add to first mixture and blend well. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Cream shortenings; gradually add sugar and cream well. Beat eggs in one at a time. Add flavoring. Mix in milk and flour (with salt) at 3 different times. Mix well. Put in greased and floured tube pan and place in cold oven. Bake at 300° 1 hour and 15 minutes.
Mix first 3 ingredients well and chill until wobbley. Add marshmallows, pineapple and bananas. Mix with slightly chilled jello and let chill until firm. Mix together pineapple juice, sugar, egg and flour. Cook and stir until thick. Cool. Mix cream cheese and Dream Whip. Put into cooked and cooled mixture with coconut or nuts. Makes enough for two 8-inch or 9-inch pans.
Peel oranges, remove white membrane; boil rinds until tender in water to cover. Let cool, then grind and chop fine. Divide peeled oranges in sections, combine with apples; add water to barely cover. Cook over low heat one-half hour. Add sugar and orange rind. Boil until thick. Pour into sterilized jelly glasses. When cool, seal with paraffin. Makes 10 or more glasses.
Mix eggs, milk and salt together. Add baking powder to flour and mix into first ingredients. If not stiff enough to make a stiff dough, add more flour gradually. Roll very thin. It may creep. Cover rolled pieces with flour and roll up. Cut into thin strips. May be cooked immediately or dried and stored. Noodles will be done when edges are not sharp.
Cream oleo and sugar. Add eggs. Add dry ingredients. Add chopped fruits and nuts. Bake at 325° on greased and floured cookie sheet. (Drop dough with a tablespoon.) Remove from oven when desired brownness is reached, about 10 to 12 minutes.
Bruise fresh leaves slightly and place in layers on the bottom of a small saucepan. Pour room temperature honey into the pan and cook over low heat. Stir the mixture just until the honey is warm, about 2 minutes. High heat will damage the honey.
Soften butter and mix with flour and spread in square baking pan. Then, sprinkle pecans over the top of that. Bake at 350° for 15 minutes, then cool. Then mix cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Chill in refrigerator. Mix pudding and milk and spread over the top of the cheese mixture. Top with Cool Whip and sprinkle pecans on top, if desired.
Mix first 4 ingredients. Pour into 2 baked 9-inch pie shells. Top with nuts. Refrigerate.
Beat eggs. Add sugar. Mix well. Mix in can milk and vanilla. Fill freezer with milk to 3/4 full. Freeze.
Mix sugar and cornstarch. Add and mix remaining ingredients. Pour into a greased 1-quart casserole. Sprinkle with nutmeg. Place casserole in pan of water and bake of 300° for 1 hour and 45 minutes.
In a bowl, mix together the flours, sugar, salt, milk powder and baking powder. Cut in shortening with a pastry blender until well mixed. Mix water and egg whites to blend, but do not beat. Add to dry mixture, stirring just to blend. Mixture will be lumpy. Fold in blueberries. Spoon into paper-lined muffin tins. Bake at 350° for 25 minutes until nicely browned. Makes 12 muffins.
Bring water to a boil in a large saucepan. Add broccoli. Cover, reduce heat and simmer 5 minutes, or until broccoli is tender. Stir in soup and milk. Cook over medium heat, stirring constantly, until thoroughly heated. Stir in pepper. Pour into serving bowls. Top each serving with 2 tablespoons Parmesan cheese. Yields 1 quart.
Chop onion; brown in butter. Add beef. Let brown well and add tomatoes (put through sieve), peppers and garlic. Add beans which have been cooked for 1 hour. Simmer about 6 hours.
Heat through until thick. Add pepper and garlic salt to taste. Cool completely before wrapping mixture in egg roll skins and seal rolls with egg yolk. Deep-fry in wok.
Add 1 large onion thinly sliced. Cook carrots not too soft; drain. Marinate overnight. Can be served cold but best when hot.
Dissolve gelatin and salt in hot water; add cold water, vinegar, onion and pepper. Chill until slightly thickened. Combine vegetables and fold into gelatin mixture. Chill until firm. To fill a 9 x 13 dish, double this recipe.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes or until hot and bubbling; stir. Top with remaining onions. Bake 5 minutes or until onions are golden brown. Serves 6.
Brown the onion, beef, salt and pepper, chili powder and tomatoes; set aside. Cook the water, 1 teaspoon salt and corn meal on the stove, stirring constantly until thickens. Pour the corn meal mush into baking dish; pour meat mixture over that. Bake at 350° for 1 hour. Top with shredded cheese.
Combine sugar, salt and cornstarch in the top of a double boiler. In another bowl, beat egg yolks with 1/2 cup of the milk. When well mixed, add remaining 1 1/2 cups of milk and mix well. Add milk and egg mixture to sugar mixture. Before starting to cook the pudding, layer your wafers and sliced bananas in a 2-quart casserole.
Brown beef and saute onion in oil until tender. Stir to separate beef. Pour off grease. Add soup and seasonings and cook 5 minutes. Serve on buns.
Drain and rinse the hominy. Generously butter a 3-quart casserole. Layer the ingredients in this order: hominy, green chilies, salt, pepper, sour cream, butter. Repeat the layers ending with a layer of hominy. Dot the top with butter and pour cream over all. Sprinkle with cheese. Bake 15 to 30 minutes at 350°.
Combine water, butter and chocolate in saucepan; bring to a boil. Remove from heat. Stir in combined flour and sugar. Add eggs, sour cream, soda and salt; mix well. Pour into greased jelly roll pan. Bake at 375° for 20 to 25 minutes. Frost while warm with milk chocolate frosting.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in Nestle Toll House semi-sweet chocolate morsels and walnuts. Pour into pie shell. Serve with ice cream or whipped cream. Bake at 325° for 1 hour.
Cook pasta as directed on package; drain. In same saucepan, heat Alfredo sauce over medium heat, stirring frequently. Stir in cooked pasta, chicken and peas. Cook 5 minutes more. Makes 4 servings.
In large bowl with fork, beat butter and sugar until creamy, then blend this mixture with soft shortening. Combine flour and salt with fork; blend with butter mixture. Gradually stir in water until mixture cleans sides of bowl. On lightly floured surface, knead dough until just well mixed. Chill. Divide into thirds and roll out crusts. Bake at 450° for 13 to 15 minutes or until golden brown.
Combine corn syrup and sugar and bring to a boil. Remove from heat. Stir in powdered jello until dissolved. Pour over popped corn, one quart at a time. Shape into balls and place on Saran Wrap to cool and dry, then wrap individually.
Preheat oven to 350°. In medium skillet saute mushrooms in butter. Remove and drain well. In blender or food processor (metal blade), blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce. Pour mixture in large bowl. Stir in sauteed mushrooms, Jack cheese and crab meat. Pour into 9 or 10-inch quiche pan. Bake 45 minutes or until knife inserted comes out clean. Quiche should be brown (golden) and puffed. Let stand 5 minutes before serving. Cut in wedges. Serves 8.
Peel, core and cut apples into eight or ten pieces each. (Use one apple per crescent roll.) Put the eight or ten pieces of cut apple on the crescent roll and roll it up. Place them in a deep baking dish. Mix 1 cup water and 1 cup sugar. Pour the mixture over the crescent rolls. Put a little butter on each one and sprinkle cinnamon over the rolls. Bake in preheated oven (350°) for 20 or 25 minutes.
Place squash in a saucepan; add water to cover and bring to a boil. Cover, reduce heat and simmer 6 minutes or until tender but still firm. Drain. Cut squash in half lengthwise, leaving stems intact. Remove pulp, leaving 1/4-inch thick shells. Mash pulp; add chilies and next 5 ingredients. Stir well. Spoon mixture into shells. Sprinkle with breadcrumbs. Arrange squash on a rack in a roasting pan coated with vegetable cooking spray. Broil 5 1/2-inches from heat for 8 minutes or until browned. Serves 4.
Fill pie crust with crumbled bread. Cover bread with sugar. Fill with milk. Dot with little chunks of butter and cover with cinnamon. Bake at 350° for 45 minutes.
Sift together the flour, baking powder, sugar, salt and shortening. Mix thoroughly with fork. Add milk to beaten egg and add slowly to make soft dough. Drop by tablespoon on greased cookie sheet for individual shortcakes or put in a 9-inch round cake pan. Bake in hot oven (400° to 425°) for 10 to 12 minutes for individual, longer for cake pan. Serve with fresh sweetened strawberries.
Cook water, sugar and syrup until it reaches soft boil stage. Add 1/2 of the syrup mixture to stiffly beaten egg whites. Cook other half of syrup to crack stage when dropped into cold water. Add this to egg whites, beating all the time. Add vanilla and nuts. Stir with a large spoon until it loses its gloss. Pour into buttered pan.