HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, cornstarch, water and salt, stirring frequently. Cook until clear. Add jello; stir until jello is dissolved. Set aside to cool. Halve or cut berries and add to mixture. Place in baked pie shell. Refrigerate. To serve, top with whipped cream, if desired.
Boil macaroni according to directions, adding tomatoes and juice during boiling time. When done, make sure only small amount of liquid is present (may have to drain some). Stir in browned ground beef. Add salt and pepper. Pour into lightly greased baking dish. Top with shredded cheese. Bake at 350° for 20 to 30 minutes or until cheese is melted.
Mix 1 box gelatin with 1 cup boiling water. Divide into half. To first half, add 1/3 cup sour cream. Mix well and pour into bottom of 9 x 13-inch glass pan. Refrigerate until firm about 1/2 hour. Add 3 tablespoons cold water to remaining gelatin. Pour over first layer. Return to refrigerator and repeat 6 times.
Brown hamburger and sausage in butter; drain. Cook spaghetti according to package directions. Mix all ingredients together and bake at 350° for 30 minutes.
Cut Crisco into dry ingredients, using a potato masher. Sprinkle buttermilk over mixture. Work as little as possible. Do not squeeze with hands. Roll out dough. Flour lightly on top. Cut. Bake at 500° for 8 minutes.
Mix sugar and flour, set aside. Combine margarine, oil, water, and cocoa into saucepan, bring to a boil, pour over flour mixture. Add eggs, vanilla and milk, mix well. Pour into greased and floured 9x13 pan. Bake for 1 hour at 300 degrees.
Combine first 6 ingredients and chill until partially set. Pour into mold. Mix last 3 ingredients until smooth, then swirl through the gelatin mixture. Chill. Serve over crisp lettuce.
Saute onion in butter until tender. Add potatoes; cook over low heat until tender. Add soup and simmer. Add cheese and cook until bubbly and melted. Season with salt and pepper. Serve with a sprinkling of bacon bits on top.
Trim fat from beef; cut fillet crosswise into 1/2-inch thick pieces. Cut each slice across grain into 1/2-inch wide strips. Slowly heat large heavy skillet. In it melt 2 tablespoons butter. Add just enough beef strips to cover bottom of skillet. Over high heat, sear quickly on all sides. Remove beef as it browns (should be browned outside, rare inside). Brown rest of beef; set aside. In remaining hot butter in same skillet, saute onion, garlic and mushrooms until onion is golden, about 5 minutes. Remove from heat. Add flour, beefer upper, ketchup, bay leaf, salt and pepper. Stir until smooth. Gradually add beef broth; bring to boiling, stirring. Reduce heat; simmer for 5 minutes. Over low heat, add wine, snipped dill and sour cream, stirring, until well combined. Add beef; simmer just until sauce and beef are hot. Serve stroganoff with rice. Sprinkle 2 tablespoons of dill or parsley over top.
Thaw potatoes until workable. Mix all ingredients except 3/4 of the butter. Pour into 13 x 9-inch pan. Top with crumbs. Drizzle with remaining butter. Bake at 325° (about 1 hour) until golden and bubbly.
Blend all ingredients together and place in a covered baking dish. Heat at 350° for 30 minutes or in microwave on High for about 2 to 3 minutes until hot. Keep warm and serve with chips or crackers. This dip usually disappears quickly!
Combine eggs, sugar and vinegar; simmer over low heat until thick. Stir; set aside to cool. Prepare Dream Whip as directed. Mix with the cooled mixture. Layer mixture, bananas and peanuts, ending with the nuts on top.
Combine all ingredients. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 325° and bake 40 minutes or until the pie is done when knife comes out clean.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl until creamy. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop by teaspoon about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes about 2 dozen cookies.
Cut chicken into 1-inch cubes. Cut bacon in thirds. Secure bacon around small chicken pieces with toothpick. Mix ketchup and brown sugar. Pour over chicken. Bake at 350° for 30 to 45 minutes.
Prepare vegetables according to package directions; drain. Place half in an ungreased 11 x 7 baking dish.
Melt chips over double boiler. Pour over noodles and nuts. Mix well. Drop by spoonfuls on waxed paper. Chill until firm. Hide in safe place.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, sift dry ingredients together. Mix with chopped fruits and nuts and combine with creamed mixture. Drop by teaspoon on lightly oiled cookie sheet. Cook 15 minutes at 325°. When done, cookies should be a light brown. Makes about 8 dozen small cookies. This may need to be mixed by hand.
Mix all ingredients well. Pour into cast-iron frying pan. Cook at 350° until golden brown. Test like a cake layer. Great with fresh strawberries or peaches (sweeten).
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter in prepared pan. Bake 25 to 30 minutes or until wooden pick inserted comes out clean. Cool completely in pan on wire rack. Prepare Raspberry Cream Center and spread on cake. Cover; refrigerate until chilled.
Brown 1 cup sugar in skillet in 500° oven. Mix together remaining sugar, flour and salt. Add milk and eggs (beaten). Cook double boiler until thick. Add melted sugar syrup. Pour into baked, cooked pie shells. Makes 2 pies.
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture. Season to taste with salt and pepper. Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired. Makes 4 servings.
Combine butter and flour in saucepan over low heat and brown lightly. Slowly add chicken broth and milk until smooth and thickened. Stir in chicken, mixed vegetables and peas. Pour in a 13 x 9 x 2-inch baking dish. Roll pastry real thin; cut in 1/2-inch strips. Arrange in lattice design over chicken mixture. Bake at 350° for 30 minutes until golden brown. You can make 2 layers of lattice on mixture.
Coat chicken in flour. Melt butter in large skillet; place chicken skin side down and brown. Add onions, garlic, parsley, salt, basil, water and tomato sauce. Cover; simmer for 50 to 60 minutes, or until chicken is tender. Add mushrooms. If necessary, add more water to sauce.
Mix all ingredients together, chill for 2 hours or until ready to serve in covered container. Serve with chips or fresh vegetables.
In a double boiler over hot, not boiling water, melt chocolate; remove from heat. Mix in syrup, 3 cups sugar, nuts, coffee (dissolved in the 1/3 cup hot water) and wafer crumbs. Form into 1-inch balls. Roll in 1/2 cup sugar. Store in covered container a day or so to ripen. Makes about 5 dozen.
In large bowl, beat eggs, then add pumpkin, salt, cinnamon, pumpkin spice and sugar. Beat well. Add milk and mix real good. Pour in a greased 9 x 13-inch pan. Sprinkle dry cake mix over top, then sprinkle nuts over top of cake mix. Then pour melted butter evenly over top. Bake at 350° for 50 minutes. Test with toothpick for doneness in center. Cool completely. Top with Cool Whip. Place in refrigerator.
Fix Rice-A-Roni per instructions on box. Then scramble eggs and add to rice. Can be done in same pan if using stove top method. Add cooked chicken and mix until heated thoroughly.
Cream together cream cheese and sugar. Mix in strawberries, pineapple and bananas. Fold in Cool Whip. Pour into a 9 x 13-inch dish and place in freezer. Remove from freezer 15 minutes before serving.
Boil above ingredients for 5 minutes. Let cool and add juice and 8 lemons. Strain and store in refrigerator. To make a drink, use 2 tablespoons of syrup per glass. Try carbonated water.
Cook together all but the carrots. After marinade is cooked together, add to carrots. May be stored in refrigerator several days.
Combine chicken, soup and sour cream; spread into a greased 13 x 9 x 2-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. Yields 10 to 12 servings.
Beat egg; add sugar. Beat again. Sift together flour, salt and baking powder. Add to egg and sugar mixture, then add nuts and apples. Grease and flour 9-inch pie tin. Bake at 325° for 35 minutes. Top with whipped cream or ice cream.
Rinse chicken in water; do not dry off. Mix flour and cheese. Heat 1 tablespoon butter in deep skillet with garlic; coat chicken in flour mixture. Place in skillet and brown both sides (turning carefully). It does not need to cook all the way through at this point. Add more butter for each set of chicken you brown (depends on the size of skillet). Place chicken carefully in a 9 x 13-inch serving dish that can go into oven. Using same skillet, add 1 tablespoon butter and cook mushrooms for a couple of minutes, scraping bottom of skillet. Add chicken broth, Marsala wine and cornstarch/water mixture (stir while adding cornstarch so it does not clump) and cook 15 minutes, stirring occasionally. Carefully pour broth mixture over chicken. Cover and cook in heated oven (350°) for 20 minutes. Lower oven to keep warm for about 15 minutes or until ready to serve.
Combine chicken, celery, lemon juice, onion and salt. Stir well and chill several hours. Add mayonnaise, grapes, apples and pecans; toss well. Serve on lettuce.
Cream sugar and shortening; add eggs. Mash ripe bananas well and add, then add dry ingredients. Add vanilla and nuts. Bake at 350° for 1 hour.
Cook pudding as directed. Blend dry cake mix into hot pudding. Pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle top with chocolate chips and nuts. Bake at 350° for 30 to 35 minutes.
Cook potatoes with their skins on until just tender. Cool, peel and shred coarsely. Mix cheese with melted oleo and add to potatoes. Add onions, salt and pepper. Fold in sour cream. Put in baking dish and sprinkle with paprika. Bake 30 minutes at 350°.
Mix first 8 ingredients together. Spoon out batter with teaspoon for each cookie on wax paper. Sprinkle with corn flake crumbs. Roll each cookie until well coated. Press to form cookie. Top with cherry cut in half. Put on greased cookie sheet. Bake at 350° for 15 minutes. Makes about 30 cookies.
Cook ravioli according to package directions al dente. Drain. In a small skillet, saut garlic in oil over medium heat until it is pale gold, about 1 to 2 minutes, being careful not to burn it. Set aside.
Mix sour cream and taco seasoning. Spread in the bottom of 9x13 pan. Cover that mixture with salsa, then layer cheese, lettuce (torn into small pieces), and black olives. Dip nacho chips and enjoy.
Heat oven to 350°. Mix together all ingredients. Separate batter evenly in 2 bread pans. Bake for 45 minutes. Outside of bread gets real brown.
Combine apples, cranberries and flour; toss to coat fruit. Add sugar and mix well. Place in a two-quart buttered casserole dish (or use nonstick spray). Combine oatmeal, cinnamon, allspice, brown sugar and melted margarine. Spoon over fruit mixture. Sprinkle pecan pieces on top. Bake, uncovered, for 40 minutes at 350°. Serves 8 to 10.
Put butter, sugar, salt and squash in bowl; pour over hot milk, cool, add egg; add yeast and part of flour and beat well. Add remaining flour; dough should not be too stiff, not as stiff as bread. Let rise double or more. Shape into rolls, put in pan, let rise again. When ready for oven sprinkle with cinnamon and sugar. Bake at 350° for about 20 minutes.
Beat together margarine, sugars, egg, water and vanilla until creamy. Combine oats, flour, salt, baking soda and chocolate chips. Mix well. Place about 1/4 cup dough per cookie on greased baking sheet and bake in 350° oven for 12 to 15 minutes. Makes 1 1/2 dozen.
Mix altogether and pour into pie shell. Bake at 350° for 1 hour.
Mix cake mix and frosting mix together. Add oil, water and eggs. Bake in Bundt pan at 350° for 40 to 45 minutes.
Blend cheese with margarine. Stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon of this mixture around each olive, covering it completely. To serve, bake at 400° for 15 minutes. Serve hot.
In a large bowl, combine the celery, cucumber, carrots and radishes. Add the dressing and refrigerate for 1 hour. Just before serving, add greens and toss. Yields 5 servings.
Melt butter until soft. Add eggs and mix. Then add remaining ingredients. Don't forget to thaw frozen broccoli. Mix by hand and place in a greased 9 x 13-inch pan at 400° for about 30 minutes, uncovered.
Beat well together. Spread on top of cake mixture. Bake at 350° for 45 minutes.
Mix ingredients. Roll out 1/8-inch thick on lightly floured board. Pat into heavy skillet, letting dough hang over sides. Fill in with fresh peaches. Sprinkle with mixture of sugar, salt, cinnamon and butter. Fold extra dough toward center, leaving center uncovered. Bake 10 minutes at 450°, then 25 minutes at 275°.
On top of stove, toast sesame seeds in pan with a dab of oil until light brown - Add to the remaining ingredients.
Combine all ingredients and bake at 300° for 2 1/2 hours or until thick.
Mix all ingredients in order given; drop by spoonfuls onto greased cookie sheet. Bake in 375° oven 12 to 14 minutes.
Place in large pot (5 to 6-quart) and cook 3 to 4 hours over medium heat. Serves 10.
Preheat oven to 350°. Grease baking sheets with Crisco. Cream Crisco, brown sugar, egg, milk and vanilla at medium speed 1 1/2 minutes. Combine flour, cinnamon, nutmeg, soda and salt. Beat into creamed mixture at low until well blended. Stir in fruit and nuts. Stir in oats. Drop rounded teaspoonfuls onto greased cookie sheets. Bake 13 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 1/2 dozen cookies.
Mix and heat all ingredients together. Put in soft shells and place in baking dish and top with grated cheese.
Pick one quart of the sheep or sour sarrell leaves and wash thoroughly. Clip off the ends of stems and place the remainder of the leaves into an unbaked pie crust. Cut one stick of butter into thin slices onto the leaves in the pan. Cover with 3/4 cup sugar and bake at 325° for about 30 to 40 minutes. Can put strips of pastry over top.
Reserve peach juice. Combine crumbs, sugar and butter. Press firmly into bottom of a 9 x 13-inch pan. Chill 15 minutes. Beat cream cheese and 1/4 cup sugar. Gradually beat in milk. Fold in Cool Whip and spread evenly over crumb crust. Top with peaches. Chill.
Brown beef and drain. Stir in next 5 ingredients and heat until bubbly. Put in casserole. Place biscuits on top. Sprinkle with cheese. Bake in 350° to 375° oven for 25 to 30 minutes.
Blend all of the ingredients together - beat for two minutes. Grease and flour three 9-inch layer pans. Bake at 350 degrees for 25 minutes. Cool and frost.
Combine all ingredients; mix well. Shape into loaf in baking loaf pan. Bake at 350° for one hour.
This slaw to be made hot. Heat sugar, oil, vinegar and salt. Sprinkle the cut up or shredded vegetables into the celery seed. Pour over cut up vegetables the heated sugar, oil, vinegar and salt while still warm. Let stand until cool, then stir, refrigerate until ready to serve. This keeps for several days, and is better the second day.
Boil chicken breasts. Leave whole or chop. Cook rice. Saute onions; combine broccoli, cheese, onion soup and rice. Add chicken if chopped; if left whole, place chicken in oblong baking dish and pour rice mixture over top. Bake for 30 minutes at 350°.
Mix all ingredients and bake at 350° for 25 to 35 minutes. Frost with Rich's Whip.
Saute carrots, celery, onion in margarine. Add chicken broth. Simmer 30 minutes or until vegetables are tender. Add potato soup and cheese. Simmer 10 minutes, stirring often so cheese does not sink to the bottom and stick. Add sour cream just before serving.
Mix shortening and sugar until creamy. Add egg. Sift dry ingredients together; mix into shortening and sugars. Add coconut and flavoring. Roll dough into small balls and dip tops in water and then in sugar. Bake for 10 minutes at 375°.
Measure 1/4 cup black beans; set aside for garnish. In food processor bowl with metal blade or in blender container, combine beans, chicken broth, water, onion, garlic, cumin and oregano leaves. Process until smooth. Transfer mixture to medium saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring frequently. Place in serving bowls. Garnish with reserved black beans, chopped bell pepper and sour cream. Makes 4 (1 cup) servings.
Cook macaroni in boiling water until tender; drain and return to pot. Mix Ricotta and parsley until smooth. Add to macaroni with butter. Cover and simmer 3 minutes. Serve hot and sprinkle with cheese.
Preheat oven to 350°. Cream butter or margarine with sugar. Add eggs and vanilla; beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in mandarin oranges, chocolate chips, coconuts, 1/2 cup almonds and cherries. Pour into 2 greased 7 1/2 x 3 3/4-inch loaf pans. Sprinkle remainder of almonds over tops. Bake in 350° oven for 1 to 1 1/4 hours. When cool, sieve confectioners sugar over tops. Makes 2 loaves.
Place potatoes and onion in 9-inch glass dish. Pour soup, milk, salt and pepper together. Pour over potatoes. Top with cheese and margarine; bake at 350° for 45 minutes, covered. Remove cover and brown.
Pour jello over cream cheese. Pour 1 cup boiling water over cheese and jello. Let cool. Add oranges and pineapple. Add Cool Whip.
Saute each kind of seafood in a small amount of butter and seasoned salt until cooked and put into large double boiler. Add milk, cream, clam juice, pepper and more seasoned salt to taste. Heat to simmering. Best if cooled and reheated a couple of times.
Cream butter and sugar; add eggs, peanut butter, vanilla and corn syrup. Beat well. Add oats, soda, salt, chips and M&M's. Drop by 1/4 cup 4 inches apart onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Melt butter in casserole dish. Pour fruit and juice into butter. Sprinkle 3/4 cup sugar over top of mixture. Bake 40 to 45 minutes at 400°.
Mix eggs and milk. Layer as follows: browned meat (do not need to brown ham); crumbled bread; cheese; eggs and milk. Bake at 350° for 45 minutes in 2 quart greased casserole dish.
Put currant jelly and mustard in electric skillet and warm. Cut hog dogs into bite size pieces. Mix and simmer. You may also use bologna or Hickory Farms bologna.
Add oats to butter and boiling water. Let sit for 2 minutes. Add the eggs, sugars, flour, cinnamon. Mix well. Pour into greased 9 x 13 inch pan.
Cut up broccoli into small to medium size pieces (throw away thick part of stalk). Boil 4 cups of water and add 1/2 teaspoon salt when boiling. Add broccoli and cook to taste (approximately 10 to 15 minutes). Drain broccoli, reserving a cup of water.
Combine cake mix, undrained fruit cocktail, 1 cup coconut and eggs. Blend and beat 2 minutes on medium speed and pour into greased 9 x 13 pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes. Bring butter, sugar and milk to boil and boil 1 minute. Stir remaining coconut. Spoon over warm cake. Top with whipped topping if desired. Real good.
In a skillet, saute chopped onions in peanut oil. Add tomato puree, water, salt, oregano and pepper. Bring to a boil and simmer for 15 minutes.
Cream butter and sugar thoroughly and beat in one egg at a time until all four are added. Sift flour with baking powder, alternately adding flour and ending with flour. Vanilla and lemon can be added to the milk. For layer cake, bake at 400° for 25 to 30 minutes. For cupcakes bake at 425° for 15 to 20 minutes.
Cream the cheeses. Add onion, Worcestershire sauce, parsley and brandy. Mix well and chill for 1 hour. Roll in chopped nuts and freeze.
Trim fat from chicken breasts and slice in half. Add some fresh herbs to taste such as thyme, basil, oregano, garlic powder, salt, pepper, olive oil and vinegar. Mix everything, making sure breasts are well coated. Marinate for at least 1 hour. Grill and serve hot.
Mix all ingredients except bananas. Let sit for 2 hours. Add sliced bananas.
Mix 1 cup Mozzarella cheese, egg, spinach, salt and oregano. In greased 9 x 13-inch pan, layer 1 cup sauce, 3 noodles and 1/2 cup cheese mix. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining Mozzarella cheese. Pour water around edges of pan. Cover tightly with foil. Bake at 350° for 1 hour. Cool 15 minutes before serving.
Mix soup with milk and rice. Pour into 11 1/2 x 7 x 2-inch baking dish. Lightly salt and pepper chicken pieces and place in mixture. Sprinkle with dry soup mix. Cover and bake at 325° for 2 hours or until done.
Grease and flour 13 x 9 pan or cover pan with foil (for thick brownies), or use jelly roll pan lined with foil (for thinner brownies). Combine 1/3 cup evaporated milk with the caramels in small saucepan, heat low to medium, stirring constantly to avoid burning or scorching, turn down to low heat to keep warm. Combine dry cake mix with 2/3 cup of evaporated milk and nuts, stir by hand until dough holds together; press half of dough mixture in bottom of pan. Bake at 350 F for 6 minutes. remove from oven and sprinkle chocolate chips over top, pour caramel mixture over chips. Spread remaining cake mixture over top of caramel. Return to oven for 15 minutes. Let cool completely before slicing into pieces.
Melt butter. Add flour and blend well. Stir in milk and broth. Cook over medium heat and stir constantly. Prepare rice. Add rice to mixture. Add remaining ingredients. Bake at 350° for 30 to 40 minutes. Add olives and broil 1 minute.
Stir all together. Mix oil, powder and sauce. Coat cereal, pretzels and peanuts. Bake at 250° for 1 hour. Stir every 15 minutes.
Mix dry Jell-O with cottage cheese. Drain fruit well. Fold in cottage cheese and Jell-O. Add Cool Whip. Refrigerate two hours before serving.
Cook spaghetti; drain. Transfer to large baking dish. Add all ingredients, mixing well. Additional cheese is optional, but you can sprinkle more cheese on top. Bake, uncovered, at 375° for 40 to 45 minutes. Good for leftover turkey after Thanksgiving.
Break the bananas into chunks and place in a small bowl. Mash thoroughly with a fork, then add the peanut butter and honey and blend well. Place in ice tups set. Seal and freeze. Makes 6.
In wok or skillet, heat oil. Add asparagus, zucchini, onions and celery. Cook, stirring frequently, 4 to 5 minutes until crisp-tender. Add water chestnuts, pimiento, soy sauce, sugar and pepper. Stir until heated through.
Brown meat; add onions, seasonings, tomato sauce and taco sauce. Cook until thick like spaghetti sauce. Add corn. This makes up the sauce layer.
Melt butter and mix with crushed cookies. Press in the bottom of Tupperware pie taker. Soften ice cream and spread over crumbs. Soften hot fudge and pour over ice cream. Spread Cool Whip on top and decorate with cookies or chocolate curls. Freeze for 2 hours.
Combine butter, sugar and curry powder. Pour sauce over fruit (in a 1 1/2-quart casserole dish). Bake 60 minutes at 325°.
Mix cheese and flour. Layer broccoli, ham, onions and cheese into pie shell. Repeat layers. Mix milk, eggs, salt and pepper. Pour over mixture in pie shell.
Mix all ingredients together. Put 2 heaping teaspoonfuls in a cup. Fill cup with hot water. Enjoy!
Cut apples into quarters (no need to peel or core). Cook apple quarters until done. Put through a colander or mill to remove seeds. Add remaining ingredients. Bake at 350° until done. Stir every now and then. Put in jars and seal.
Shred cabbage and add chopped green pepper and onion. Mix mayonnaise, sour cream, vinegar, celery seed and sugar. Pour over cabbage and mix well. Cover and refrigerate. Will keep for up to 1 week.
Mix all ingredients except nuts. Shape into a ball. Roll the ball in the nuts. Prepare 1 day before serving.
Combine together tossing lightly. Spoon into celery ribs. Cut diagonally into serving pieces. Makes 28 servings.