HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim coarse stem ends and leaves from broccoli. Wash and cut lengthwise into 1/2 to 3/4-inch thick strips. Toss onion and pimento with broccoli. Set aside. Combine sugar, salt, pepper, oil, vinegar and garlic. Mix thoroughly and pour over broccoli and onion mixture. Marinate overnight, stirring occasionally. Drain.
Combine Coca-Cola, margarine, oil and cocoa in saucepan; bring to boil. Remove from heat and add marshmallows; stir until melted. Set aside. Combine flour, sugar and soda in large bowl. Stir in liquid ingredients, then add heated cocoa ingredients. Bake in greased 9 x 13 x 2-inch pan at 325° until done.
Mix all together well. Form into burgers. Fry until light brown and set on each side.
In a bowl, combine rice, 1/4 cup egg substitute and half of the cheese; mix well. Pat into the bottom and up the sides of a 9-inch pie plate coated with nonstick cooking spray. Set aside.
Separate cauliflower into flowerets and cook in boiling, salted water for 10 minutes. Drain and turn into a casserole or shallow baking dish. Melt 2 tablespoons butter in a saucepan. Blend in flour and salt. Gradually add milk and cook, stirring constantly, until thickened. Add spices and parsley. Pour over cauliflower. Melt remaining butter and add several good shakes of paprika. Toss with bread cubes. Add walnuts and sprinkle over cauliflower. Bake 10 to 15 minutes in a 400° oven.
Cream the sugar and butter in a mixing bowl. Add egg yolks and beat well. Stir in vanilla, milk and jam. Add all dry ingredients and beat with mixer. Add fruit and nuts. Fold in the stiffly beaten egg whites. Makes 3 layers. Bake at 350° for 25 to 30 minutes, then cover with foil. Bake 30 more minutes.
Cut all vegetables into small slices, wash and combine in a large sauce pan. Cover and let steam on low heat for at least 10 minutes; then drain water off. Add 1/2 stick of butter. Ready for serving.
Cook cookie dough like crust on pizza pan (greased). Let cool. Mix Cool Whip, sugar, vanilla and cream cheese and spread on crust. Soak bananas in pineapple juice. Layer fruit on top of other mixture and top with pecans and coconut. Store in refrigerator.
Beat and cream the first 7 ingredients together. Sift flour and soda together. Add to cream mixture. It will be stiff. Make rounded balls and flatten. Bake on ungreased pan at 375° for 8 to 10 minutes or until done.
Cut the elephant into small bite-sized pieces. This should take about 2 months. Add enough water to make brown gravy. Cook over an open fire for 4 weeks at 465°. This will serve 3,800 persons. If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like HARE in their stew.
Beat all ingredients together and bake in greased pan with Pam at 350° for 30 minutes or until firm.
Melt oleo; put in baking dish. Mix flour, sugar and milk. Pour in baking dish, then add fruit on top of this. Bake at 350° or 375° until crust is brown. (Crust will come to top as it bakes.)
Bring to boil first 3 ingredients over medium heat. Remove from heat. Add remaining ingredients. Let cool. Drop by spoonfuls on waxed paper. Enjoy!
Whip cream cheese until fluffy. Beat in peanut butter; add sugar and slowly add milk. Fold in Cool Whip. Put into crust and freeze.
In medium saucepan heat oil with soup and mixture of egg and chicken giblets. When this is simmering, mix water and flour using a whisk. Add this to pan. Stir well for 2 minutes. Add chicken broth and let boil for about 5 minutes or until thickens to your satisfaction.
Steep tea for 15 minutes. Pour into a 1 gallon pitcher. Add juices and sugar. Stir. Add water to make 1 gallon.
Mix together cream, sugar, flour, salt, vanilla and eggs. Add apples and pour into an 8-inch pie shell. Bake at 400° for 25 minutes.
Mix Dream Whip according to package directions; add cream cheese, food coloring, syrup, crushed pineapple, banana and lemon juice. Beat to mix thoroughly. Add dates and pecans. Mix. Makes 26 servings. Use confectioners shells, muffin cups or 13 x 9-inch container.
Grease a 13 x 9 x 2-inch baking dish. Arrange bread cubes on bottom of dish. Shred corned beef, coarsely, with knife. Layer meat over bread. Sprinkle with cheese.
Heat and dissolve water and sugar. Cool. Add frozen orange juice and 1 can of water. Add undrained pineapple and bananas. Drain strawberries while thawing. (I don't do this and I like it just as well.) Then add strawberries to other fruits. Freeze. Stir occasionally while freezing. This is wonderful in warm weather. Enjoy. Set out 30 minutes before serving.
Mix ingredients, except ginger ale. (If desired, can mix ahead). "Chill-freeze" a portion for ice ring. Also at serving time, can add slices of lemon, lime and/or orange. When ready to serve, pour in a least one 32-ounce bottle chilled ginger ale.
Combine hamburger, mushrooms, pepper, V-8, oregano, pepper and cornstarch. Cook until vegetables are tender and sauce thickens, stirring constantly 5 minutes or more. Layer this mixture, then 1/3 cup of cheeses and eggs mixed on each noodle and roll up. Place in 13 x 9-inch pan and add 1 cup of sauce on bottom and put rolls in, then top with remaining sauce. Bake at 375° for 30 minutes. Add Parmesan cheese on top and bake 5 minutes more.
Combine honey, lemon juice, soy sauce, ginger, Worcestershire sauce, and hot sauce in a small bowl; stir well. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken thighs; cook 5 minutes on each side or until browned. Add honey mixture; cover, reduce heat, and simmer 10 minutes or until chicken is done.
Microwave chocolate, milk and margarine in medium microwavable bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Stir together flour, sugar, baking powder and salt. Make a well in center of mixture. Combine egg, milk and oil. Add to dry ingredients all at once. Stir just until moistened. Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 8 to 10 muffins.
Saute onions, butter and garlic. Add cheese, heavy cream and half and half. Bring to boil, stirring constantly and remove.
Mix sugar, margarine and evaporated milk in pan. Bring to a boil 5 minutes. Remove from heat. Add chocolate. Stir until melted. Add marshmallows, nuts and vanilla. Beat and pour into 13 x 9-inch pan. Let it cool, then cut into squares.
Heat oven to 325°. Grease bottom only of a 9 x 5-inch loaf pan. In a medium bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In a large bowl, combine zucchini, brown sugar, eggs, vegetable oil and crushed pineapple. Mix well. Add the flour mixture, mixing just until dry ingredients are moistened. Pour into prepared pan. Bake 1 hour. Cover loosely with foil and continue baking 25 to 30 minutes or until wooden pick inserted comes out clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack.
Melt butter in pan. Stir together sugar, walnuts, flour, baking soda and salt in a bowl. Add eggs and vanilla, stir. Pour into pan and do not stir. Bake at 350° at for 20 to 25 minutes. Immediately invert on rack. Dust with powdered sugar now and again when cool. Cut into bars.
Mix flour and oleo, then add nuts. Press into 13 x 9-inch pan. Bake 20 minutes at 350°.
Preheat oven to 425°. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on baking sheet. Bake 5 minutes or until hot. Serve with rice.
Grease 2-quart casserole dish. Cook spinach and drain well. Mix with 2/3 Welsh Rarebit and add water chestnuts and 1/2 can fried onions. Place in dish, crumble bacon on top and spread rest of Welsh Rarebit to cover. Bake at 350° for 15 minutes. Sprinkle rest of can of fried onions on top and bake for 5 additional minutes. Serves 6 to 8.
Preheat oven to 400°. Combine all ingredients except chicken. Place chicken in a 9 x 13-inch pan. Pour marinade over chicken. Cover pan and bake for 45 minutes. Uncover and continue baking until tender. Baste several times with sauce. Thicken remaining sauce in pan until consistency of gravy and spoon over chicken before serving.
Dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add enough water to juice to make 1 1/2 cups liquid. Stir into dissolved gelatin. Chill until slightly thickened. Measure 1 1/2 cups of thickened gelatin into a separate bowl. Stir in pineapple and apple. Pour into a mold; chill until set. Combine mayonnaise and cabbage with remaining thickened gelatin. Pour on top of set gelatin and chill until firm. Unmold and garnish as desired. Contains 50 calories per serving.
Simmer tomatoes about 5 minutes. Add corn, green pepper, onion, butter, salt and pepper. Cook slowly 15 minutes. Place alternate layers of vegetables mixture and bread crumbs in greased baking dish ending with a layer of crumbs. Sprinkle cheese over top and bake in hot oven (400°) about 20 minutes or until brown. Serves 6 to 8.
Put lentils and broth in large kettle. Bring to a boil. Cover and simmer about 15 minutes. Add vegetables and simmer 20 minutes. Add sausage. Cover and heat about 10 to 15 minutes. Season with salt, parsley, a pinch of thyme, pinch of basil and a bay leaf, during last 10 minutes. Remove bay leaf before serving. Makes 3 quarts.
Combine all ingredients except Fritos and lettuce. Chill. Add Fritos and lettuce just before serving.
Place ingredients in a microwave safe bowl with lid. Microwave for three minutes and stir. Continue heating until cheese is melted.
Put rice in baking dish. Add soups and stick of oleo. Bake at 400° for 45 minutes.
Beat at low speed. Add 1 cup raisins and 1 cup pecans. Mix well. Cook at 350° in greased pan until done. Time of preparation: 35 to 45 minutes.
Coarsely chop peanuts. Melt both packages of morsels in microwave-safe bowl for 2 minutes or until melted in microwave. Stir in peanuts. Drop tablespoon size mixture onto wax paper; don't let sides touch. Let cool for several hours or until completely cool. Yields 30 to 40.
Slice steak thinly across the grain into bite-size strips. Spray skillet with nonstick coating and brown meat for 2 to 4 minutes. Remove from heat. Add sliced mushrooms; cook 2 to 3 minutes. Add sherry, water and bouillon to skillet; bring to boil and boil gently 3 minutes or until liquid is reduced. Combine yogurt, flour and pepper; mix well. Stir mixture into liquid in skillet. Stir in meat. Cook and stir over low heat until thickened and heated through. Makes 1 serving.
Grease a cookie sheet with butter. In large boiler, mix Karo, sugar and flavorings. When this starts to boil, turn off fire. Stir in peanut butter and then stir in cornflakes. Quickly pour onto cookie sheet and smooth down. Cool and cut into squares.
Stir together first 5 ingredients. Mix in blender, eggs, oil, zucchini and vanilla. Combine blender ingredients with dry ingredients until moistened. Add nut meats. Bake at 325° for 1 hour. Makes 2 small or 1 large loaf.
Cook broccoli until it is tender. Put in a casserole dish. Combine other ingredients and pour over broccoli. Top with cracker crumbs. Bake at 350° for 35 minutes. Serves 6 to 8.
Combine sugar, cornstarch, salt and Mazola. Add Karo and water; stir until the mixture boils rapidly. Boil to 252° or until when a little is dropped in cold water it forms a fairly hard ball. Flavor. Pour onto a large buttered platter. When cool enough to handle, oil the hands with a little Mazola and pull into a rope. Cut into 1-inch pieces.
Mix all together ingredients and drop by spoonfuls in hot oil. Fry until golden brown.
In a blender container, blend raspberries until smooth. Strain and discard seeds. In a pitcher, combine raspberries, lemonade and 1 cup water. Chill. To serve, combine raspberry mixture with the soda. Serve over ice. Makes 8 (8 ounce) servings.
Preheat oven to 375°. Place pastry on sugar sprinkled chopping board. Sprinkle pastry with 1 tablespoon sugar and finely chopped nuts. Roll pastry into 12 x 6-inch rectangle; add more sugar to keep pastry coated. Cut rectangle crosswise into 1/4-inch thick strips. Twist strips and arrange them on lightly greased baking sheet. Press ends to keep from untwisting. Bake in batches in the middle of the oven for 12 to 15 minutes or until golden brown. The crisps may be made up to two days in advance and kept in airtight containers. Makes 48 crisps.
Mix above ingredients in a 9 x 13-inch pan. Bake uncovered for 3 hours at 325°. Serve over cooked noodles.
Heat oven to 375° F. Remove crust from pouch. Place crust on ungreased cookie sheet, press out fold lines.
Mix all ingredients thoroughly. Pour into greased pan. Bake at 375° for approximately 1 hour.
Cream sugar and margarine, add eggs, beat well. Add bananas, flour, soda and nuts. Bake in greased loaf pan at 300° for 1 hour.
Shake cubed bread and sugar/cinnamon mixture in empty bread wrapper or bag. Pour oleo on and toss well. Put one can pie filling in baking dish. Add 1/2 the bread cubes. Add second can of pie filling and top with remaining bread cubes. Cover and bake 20 minutes at 375°. Uncover and bake 15 minutes. Serve warm with Cool Whip or whipped cream. Good made with cinnamon-raisin bread.
Combine all ingredients in medium bowl; mix well. Cover and refrigerate overnight. Shape mixture into 8 patties. Broil 4 inches from flame about 6 to 8 minutes per side.
Place all dry ingredients in a plastic bag and shake well. Then add sherry and soy sauce. Shake well. Add chicken; close bag tightly and marinate overnight. Turn bag several times. Bake chicken for 45 minutes at 400°.
Mix the first 5 ingredients; form into ball. Roll in nuts. Wrap in Saran Wrap and refrigerate overnight.
Mix milk and flour together as paste. Cook until thick. Refrigerate until chilled. Mix remaining ingredients together. Add to flour mixture until light and fluffy using beaters.
Slice cooked beets and combine with orange slices or sections and minced Vidalia onions. Arrange on garden lettuce. Pour Honey Curry Dressing on at last minute.
Bake cake as directed on package. Set aside. Cream together cheese and sugars. Fold Cool Whip and milk into mixture until of spreading consistency. Spread on baked cake. Slice strawberries and mix with glaze. Top cake with strawberry mixture.
Cook beef for 1 hour and 30 minutes. Add remaining ingredients. Simmer, covered, for 30 minutes or until vegetables are tender.
Mix cream cheese, sour cream and taco mix together. Spread on plate or tray. Top with shredded lettuce, diced tomatoes and shredded cheese. Use nacho or tortilla chips to dip.
Cook ziti according to directions. Put sauce in a large saucepan. Cut cheese into chunks and add to sauce. Cook on low until cheese is melted, stirring frequently. Add cooked ziti, mix well and serve.
Use real mayonnaise. Combine all ingredients in a large bowl and mix until well blended. Pour into a well-greased and dusted with flour 9 x 13-inch pan. Bake in preheated oven at 350° for 25 minutes. Cool and frost.
Stir until sugar dissolves. Pour over squash mixture and bring to a good boil. Pack in hot jars and seal.
Combine and bake in a 9 x 13-inch pan. Bake at 400° for 40 to 45 minutes.
Blend together all ingredients except 1 cup of the shredded cheese. Put into a 2-quart baking dish. Sprinkle with paprika and the remaining cup of cheese. Bake at 325° for 45 minutes. Serve with crackers or chunks of bread.
Place beef cubes in 3-quart casserole. Sprinkle onion soup mix over meat. Pour mushroom soup and water over meat and stir. Cover and bake 2 hours at 320°. Add vegetables and continue baking uncovered for 40 minutes or until vegetables are tender. Add frozen peas during last 10 minutes of cooking.
Cook squash in boiling water until tender, about 10 minutes. Drain and mash. Combine flour, meal, salt and baking powder; stir well. Add squash (should be 1 cup) and onion. Stir well. Drop teaspoons of squash mixture into hot oil. Turn once and cook until golden brown.
Mix together the nonfat dry milk, honey, peanut butter and cinnamon. Gradually add granola until the mixture holds together tightly. If the mixture is too sticky, add a little bit more granola until the dough can be formed easily into balls, about 1 to 1 1/2-inches in size.
In skillet, melt butter. Add chicken; brown for 5 minutes with a dusting of pepper. While chicken is cooking, combine all other ingredients. Mix well. Coat bottom and sides of a casserole dish with mixture. Place chicken in dish. Garnish with desired amount of broccoli trees. Cover all with remainder of mixture. Cover dish; bake at 350° for 1 hour. Serve over egg noodles.
Melt bits and peanut butter until smooth. Pour corn flakes into mixture; mix until flakes are coated good. Pour into a 9 x 9 x 2-inch dish or pan. Let cool, then cut into squares.
Cook frozen vegetables until tender in salted water. Drain vegetables. Add one stick oleo while hot. Let cool or refrigerate until ready to serve. Add mushrooms, almonds and soup. Mix well and pour in buttered casserole dish. Top with corn flake crumbs and Parmesan cheese. Bake until hot and bubbly.
Stir all ingredients until well mixed. Cover. Chill. Makes 3 cups. This is good to hollow out a loaf of round bread and serve the dip in the bread. The bread that has been removed may be used for dipping.
Melt butterscotch over low heat, stirring. Pour in noodles and mix. Spoon out noodles onto cookie sheet lined with wax paper. Refrigerate to cool and harden together. (Optional: Use 1/2 package each of butterscotch and peanut butter chips.)
Boil first 4 ingredients for 1 minute and remove from stove. Add last 3 ingredients. Mix well and drop on wax paper in small portions.
Mix all ingredients together and press into a cookie sheet. Bake at 400° for 10 minutes.
In a skillet, saute onion and green pepper in margarine until tender. Remove from heat. Stir in soup, mushrooms and pimentos. Set aside. In large bowl, combine noodles, chicken and sauces and mix well. Pour in greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 40 to 45 minutes. Sprinkle with bread crumbs and bake 15 minutes longer.
Marinate chicken breast in small bowl with Dijon mustard for 30 minutes. Grill to done; set aside. Tear romaine, iceberg and spinach into bite size pieces.
Melt margarine in shallow pan; stir in Worcestershire sauce and salt. Coat cereal, nuts and pretzels. Bake in pan at 250° for 30 minutes. Stir every 15 minutes. Spread on paper towels to cool. Store in airtight can.
Combine butter, sugar, milk, cocoa and salt. Bring to a rapid boil. Stir in peanut butter, oatmeal, vanilla and nuts. Drop by teaspoons on ungreased cookie sheet. Place in refrigerator to set.
Chop 1/2 cup of walnuts coarsely; set aside for garnishing. Chop remaining walnuts fine. Combine flour, brown sugar and butter; blend until fine crumbs form. Add coconut and finely chopped walnuts. Mix well. Set aside 1/2 cup. Pack remainder onto bottom of greased 9 x 13-inch pan. Bake at 350° about 15 minutes. Beat cream cheese with granulated sugar, egg and vanilla until very smooth. Spread over hot baked walnut layer. Bake 10 minutes. Remove and spread cherry pie filling over the top. Sprinkle with coarsely chopped nuts and reserved flour/brown sugar mixture. Bake 15 minutes.
Mix all ingredients, except for orange juice. Bake in 9 x 13-inch pan, 25 to 30 minutes in a 350° oven. Sprinkle hot cake with sugar and dribble orange juice over cake. An excellent for family get togethers.
Preheat oven to 325°. Beat eggs, sugar, salt, nutmeg and cinnamon. Add milk and vanilla and blend well. Break slices of bread into small pieces and add with raisins to milk mixture. Mix gently and pour into baking dish. Set dish in pan with water and bake for 1 to 1 1/2 hours or until knife inserted in center of dish comes out clean. Serve warm or chilled. Makes 6 servings.
Soften gelatin in cold water and dissolve in boiling water. Add lemon juice, onion and seasonings. While gelatin mixture is still liquid, stir in avocado. Fold in mayonnaise. Pour into 10-inch ring mold and chill until firm. Unmold and fill center with chilled seafood or chicken salad. Surround with cherry tomatoes. Serves 12. This may also be served on a tray surrounded with tortilla chips for an appetizer.
Spread each tortilla with 2 tablespoons of horseradish sauce. Place 2 slices of roast beef and one slice of cheese on each tortilla. Divide onion, tomato and greens among tortillas. Roll up; cut into 1-inch rolls.
Mix all ingredients and spoon in greased muffin pan 3/4 full. Bake at 350°.
Cut cherries in half. Cream butter, sugar and eggs and add other ingredients slowly. Bake at 275° for 2 1/2 hours.
Mix cream cheese until smooth. Blend in remaining ingredients, except wheat germ. Chill. Shape into balls. Roll in wheat germ.
Cook and stir garlic and meat in hot oil in large skillet until meat loses its red color. Add beans with their liquid, onion and green pepper. Pour in tomato sauce. Add salt and chili powder and stir. Simmer over low heat, stirring occasionally, until chili is desired thickness, about 45 minutes. Makes 4 servings.
Beat egg whites stiff, not dry; fold in confectioners sugar, a little at a time. Fold in graham crackers, pecans and vanilla. Fold in chocolate after slight cooling. Drop by teaspoon on buttered cookie sheet. Bake at 325° for 12 minutes. Cool and remove. Makes 30.
Peel and cut eggplant into 1/2-inch cubes. Cook in water over medium heat for about 15 minutes. Drain and reserve 1 1/2 cups of the liquid. Add dry milk, eggs, salt and pepper. Top with Ritz cracker crumbs, onion, reserved liquid, cheese and margarine. Pour into a 1 1/2 to 2-quart casserole dish.
Combine eggs and vanilla. Beat well. Add sugar and milk. Stir until sugar is dissolved. While freezing, use plenty of salt over ice.
Mix all ingredients and boil for a few minutes (test in small amount of cold water until a soft ball forms). I use this over my fresh apple cake. I usually use a sheet cake Pyrex dish. The icing will go around the sides.
Melt shortening, blend in brown sugar; cool. Add egg, dry ingredients, vanilla, nuts. Spread in greased & floured pan. Bake 20-25 minutes at 350°.
Mix first 5 ingredients. Sift together dry ingredients. Combine with the zucchini mixture. Add raisins or nuts. Makes 2 loaves. Bake at 350° for 1 hour. Cool 10 minutes. Remove from pan.
Soak bread and milk together until moist. Add egg, salt and flour. Mix together well; mixture should be sticky and firm. Form into medium to large size balls and place in boiling salt water for 10 minutes. Cover with gravy and serve.	These are very tasty. They are like a dumpling.
Mix pudding with milk. Add sour cream and 1/2 tub of Cool Whip. Layer large dish with wafers. Layer bananas and pudding. Repeat layers. Spread remaining Cool Whip on top. Seal and refrigerate.
Preheat oven to 350°. Sift sugar, flour and baking powder. Cut in butter and milk and mix well. Pour in greased pie pan. Sprinkle with brown sugar, cinnamon and pecans. Dot with butter. Bake 30 minutes.
In a saucepan, combine sugar, cocoa, flour and milk until it is smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the saucepan. Fold in half of the pie filling. Pour into pie shell. Bake at 350° for 35 to 40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping, if desired. Yield: 6 to 8 servings.
Cook the pasta according to the package directions, without the salt. Meanwhile, combine the lemon juice, oil, garlic, salt and pepper in a jar. Cover and shake. Combine all other ingredients, including the cooked, drained pasta in a large bowl. Add the dressing and toss. Refrigerate, covered for at least 1 hour before serving. Yield: 2 servings (as a main course).