HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and simmer for 1 hour the celery, carrots, onion, water and bouillon. Add noodles. Cook 15 minutes more. Add chicken. Cook 15 minutes more and serve.
Mix dry ingredients together; set aside. Mix sourdough starter, egg, oil and buttermilk. Mix dry ingredients into sourdough mixture when ready to use. Spoon 1/4 cup on preheated grill and cook. Makes 12 (4-inch) pancakes.
Preheat oven to 350°. Sift together flour, cinnamon, nutmeg, cloves and baking soda in large bowl. Mix together margarine, sweetener and egg. Mix dry ingredients with applesauce. Fold in Bran buds, raisins and nuts. Mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with fork (dipped in milk). Bake 7 to 8 minutes. Yields 3 dozen.
Put asparagus in large jelly roll pan. Drizzle oil and sprinkle with salt, pepper, parmesan cheese, garlic powder and bread crumbs. Turn until evenly coated. Then arrange in a single layer. Bake at 425°. Roast for 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately or cool in pan. Cover and refrigerate. To reheat turn oven to 350° for 5 minutes. Serve with lemon wedges. Can be made up to one day ahead of time.
Cut meat into 1 1/2-inch cubes and roll in flour. Put shortening in fryer cooker. Set thermostat at 350°. When sizzling hot, add meat in several portions. Brown on all sides. Add salt, pepper, bay leaves and water. Cover and simmer on low for 1 1/2 to 2 hours, until meat is tender. Add more water if needed. Add vegetables and simmer, covered, for 20 to 30 minutes more until they are tender. With a slotted spoon, remove meat and vegetables onto a serving dish. Discard bay leaves. Thicken boiling gravy to desired consistency with flour and water paste, using 1 tablespoon flour to 2 tablespoons cold water for each cup of liquid. Pour hot gravy over meat and vegetables. Makes 5 to 6 servings.
Combine first 4 ingredients; mix well. Pat and fit into pie plate as pastry. Spread catsup over top. Sprinkle with sharp cheese, oregano and Parmesan cheese. Bake 30 or 40 minutes in 350° oven. Yields 4 servings.
Drain and mash artichokes; blend with cheese and mayo. Fill a small baking dish or quiche dish. Bake 300° for 30 minutes. Serve with crackers (Triscuits are great).
Place beef in covered roasting pan. Pour Coke, dry onion soup mix and chili sauce over brisket. Cover and bake at 325° for 3 to 5 hours, until fork-tender. Sauce is gravy.
Grease 13 x 9-inch dish. Line bottom of dish with bread. Brown sausage and drain well. Top bread with sausage, cover with cheese. Mix eggs and milk. Pour over the bread, sausage and cheese. Cover with foil and refrigerate overnight. Bake 1 hour at 350°.
Blend together to make base on bottom of baking dish. Good idea to refrigerate base overnight.
Make cake according to directions on cake mix. Allow cake to cool thoroughly. Poke each cake layer with fork in several places. Mix each box of Jell-O separately with 1 cup boiling water and pour one kind of Jell-O over one layer and the other Jell-O over the other layer. Allow to cool in refrigerator.
Mix all ingredients together. Pour out on floured surface. Roll out dough. Cut and put in pan. Grease top of biscuits before baking.
Boil sugar, water and cornstarch until thick, about 8 minutes. Remove from heat; add jello (dry) and a few drops of food coloring. Fill baked pie shell with fresh strawberries. Pour cooked mixture over strawberries. Chill. Garnish with Cool Whip.
Yields 1 gallon of punch base. Mix with 1 gallon of Sprite or ginger ale.
Mix 2 tablespoons sugar, crushed pretzels and oleo. Press in 9 x 13-inch pan and bake for 8 minutes at 400°. Let cool. Mix the cream cheese, Cool Whip and 1 1/2 cups of sugar. Beat well. Layer on top of pretzel mix. Mix jello as directed. When partly jelled, add fruit and nuts. Pour over mix and refrigerate. Slice and serve. Good!!
Place all the ingredients in a large pot. Simmer for 15 to 20 minutes. Serve immediately. Yields 2 quarts.
Beat softened cream cheese until smooth. Add sugar, blending thoroughly. Beat in vanilla and salt; add just enough food coloring to tint. Refrigerate, covered, for 1 hour. Shape into teaspoon size balls. Roll in coconut. Place on cookie sheet, covered with wax paper, refrigerating for several hours or until firm.
Saute seasonings (onions, bell peppers, shallots and celery) in butter. Add soup and stir until creamy. Add 1 pound crawfish tails. Cook on medium to low heat for 15 to 20 minutes.
Put sliced potatoes in a shallow dish. Add sliced Chinese sausages on top of potatoes. Set dish on a rack in a pan. Pour boiling water in the pan to within 1-inch of the rack. Cover and bring to boiling and steam 45 minutes.
Preheat oven to 350°. Coat 9-inch spring-form pan with nonstick cooking spray. For crust: In bowl combine graham cracker crumbs and 3/4 cup peanut butter. Press onto bottom and 3/4 way up sides of pan; freeze 15 minutes.
Crust: Place Melba toast in blender. Make crumbs and put them in pie plate. Sprinkle with cinnamon and diet sweetener.
Spread softened cream cheese over bottom of pie shell. Cover with 1/2 of strawberries, whole. Take remaining strawberries and mash and strain until you have 1 1/2 cups of juice (if necessary, add water to make 1 1/2 cups). Bring juice to boil and add mixture of sugar and cornstarch; cook over low heat, stirring constantly, until boiling. Boil 1 minute. Cool. Pour over berries in pie shell. Chill about 2 hours before serving. Serve with whipped cream.
Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260° or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft-crack stage). When sugar reaches 246°, beat egg whites in large mixer bowl until stiff peaks form. When syrup reaches soft-crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape. Quickly blend in baking chocolate; stir in nuts. Drop from teaspoon onto waxed paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece. Store in airtight container.
Wash sweet potatoes (taters). Bake at 375° for 1 hour or until done. Let taters cool to touch, peel and mash. Set aside 3 cups; keep warm. Combine yeast and warm water in 2-cup liquid measure cup. Let stand 5 minutes. Combine flour and sugar in a large bowl. Cut in Crisco a little at a time; blend until mixture is crumbly. Add yeast mixture and warm sweet "taters"; stir until dry ingredients are moistened. Turn dough out on lightly floured board. Knead 5 minutes. Place dough in a lightly greased bowl; turn over until the top is greased. Cover and refrigerate 8 hours or even overnight. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Put on ungreased baking sheet; cover and let rise in a warm place 20 minutes or until double in size. Bake in 400° oven for 12 minutes or until brown. Makes 7 dozen. Also unbaked biscuits may be frozen up to 1 month. Let thaw 30 minutes and rise 20 minutes.
Sift together the flour, sugar, baking soda, salt, nutmeg and cinnamon. Cut in shortening. Add egg, banana, oats and chocolate chips. Beat thoroughly until blended. Drop by teaspoonfuls onto greased cookie sheet. Bake at 400° for about 15 minutes. Remove immediately.
Mix yeast and water. Let set 5 minutes. Combine biscuit mix and sugar. Stir in yeast mixture.
Use the warm water to dissolve yeast. Pour hot milk over butter, sugar and salt in a large mixing bowl. Cool to lukewarm and add yeast and 3 cups flour; beat well. Add remaining flour and mix well. Turn out on floured board and knead well until smooth and satiny. Put in greased bowl; turn once and let rise until doubled in size, about 1 1/2 hours. Punch down and let rise 30 minutes. Makes 2 loaves or 12 biscuits. Bake at 400° for about 35 minutes.
Mix first 3 ingredients and let sit for 1 hour. Bring next 5 ingredients to a boil; mix well. Add squash and onion mixture; bring to a boil and can.
Stir together dry ingredients except corn meal. Stir in corn meal. Combine eggs, buttermilk and oil. Stir into dry ingredients. Mix only enough to moisten all flour. Bake in preheated (Pick-A-Pocket-Plus) or waffle iron. Makes 8 to 10 waffles.
Combine eggs and salt. Slowly stir in slightly cooled milk, vanilla and sweetener. Set six 6-ounce custard cups in shallow pan on oven rack. Pour hot water 1 inch deep around them. Pour custard in. Bake at 325° for 40 to 45 minutes or until knife inserted off center comes out clean.
Mix all ingredients and add to jello when it has just begun to set. Makes a large salad.
Cream shortening and sugar; add eggs. Add dry ingredients with milk and boiling water. Drop by tablespoon on greased baking sheet. Bake at 375° for 10 minutes.
Bring molasses and oleo to a boil in a large kettle. Remove from fire. Beat in soda, sour milk and egg. Add flour, ginger and salt. Bake about 2 minutes on hot waffle iron. Serve hot with whipped cream topped with cherry. Makes 4 large waffles. Delicious.
Cut shortening into flour. Sprinkle with water. Mix with a fork. Roll it out 1/8-inch thick. Bake until done.
Combine sugar, cocoa and milk. Heat to boiling. Boil 3 minutes. Remove from heat. Add butter, vanilla, peanut butter and oatmeal. Drop on wax paper.
Combine lemonade, orange juice, water and cranberry juice. Blend well. Chill. Pour in carbonated beverage just before serving. Makes 8 servings.
Cream sugar and shortening. Add eggs. Mix in flour, baking powder, salt, oats, coconut and vanilla. Drop on cookie sheet. Bake at 375° for 10 minutes.
Melt chocolate chips and butter in microwave. Put powdered sugar in large, clean brown bag. Add peanut butter to chocolate chips and butter. Mix well. Pour chocolate mixture over cereal in brown bag. Shake well. Will keep in covered container a long time.
Set jicama, spinach, mushrooms and green onions to one side for later. Saute the remaining ingredients in 1/4 cup butter until brown.
In a mixing bowl, beat cream cheese until fluffy. Blend in sour cream; gently mix in bacon, olives, chives and horseradish. Makes 2 cups.
Heat oven to 350°. Combine butter, 1/4 cup powdered sugar and vanilla. Mix well. Gradually stir in flour, then walnuts. Shape into 1-inch balls. Place on ungreased cookie sheets. Bake in upper third of oven at 350° for 10 minutes or until firm but not brown. Gently roll in powdered sugar. Cool on wire racks.
Crush crackers and mix with raisins, pecans and cherries. Melt butter and marshmallows together. Pour over other mixture. Pack back in box or in a wax paper lined pan. Put in refrigerator. Can be frozen. Dates and other candied fruit may also be added. Pack tightly.
Preheat oven to 350°. Place pecans in the bottom of pie crust; bake until crust is golden brown. Cool completely. Beat cream cheese with sugar until smooth. Fold in Cool Whip and vanilla extract. (You may substitute 3/4 cup heavy cream, whipped with 1 cup powdered sugar, then mix in 6 ounces cream cheese until smooth.) Pour mixture over cooled crust and level. Top cream layer with blueberry pie filling. Chill and serve.
Combine first 4 ingredients in a large, non-aluminum skillet; bring to a boil. Add chicken; cover. Reduce heat and simmer 10 minutes or until chicken is done. Remove from skillet and keep warm.
Combine zucchini, pepper and onion. Sprinkle with salt and celery seed. Let stand for 1 hour.
Brown the hamburger and onion. Drain. Break the spaghetti and cook and drain. Mix all together and put in a 9 x 13-inch pan. Cover with a layer of American cheese and a layer of Parmesan cheese. Bake in a 350° oven about 20 minutes.
Cook sweet potatoes; drain all water off potatoes. Add sugar and butter; mash potatoes. Mix sugar and butter. Stir evaporated milk in. Add spices. Beat eggs and stir into pie mix. Pour into pie crusts.
Boil squash until tender; drain. Mix all ingredients except a small amount of cheese and cracker crumbs. Pour into casserole dish. Sprinkle top with cheese and cracker crumbs. Bake for about 30 minutes at 350°.
Combine juices in a punch bowl. Stir in ginger ale. Top with sherbet. Serve immediately. Yields 15-20 servings.
Combine all ingredients and marinate for at least six hours or preferably overnight. (Pork or sirloin beef may be substituted.) Put meat on oiled wooden or metal skewers and set to grill over charcoal or gas grill, turning to brown evenly. If regular oven is used, turn on broil; put skewers on rack and broil 6-inches from broiler, turning meat to brown.
Cream shortening and sugar. Add eggs, vanilla and sour cream; mix well. Sift flour with baking powder, salt and soda; add to creamed mixture. Add nuts.	Drop from teaspoon onto cookie sheet. Grease bottom of a glass; dip into sugar and cinnamon mixture. Press cookie flat. Bake at 350° for 15 minutes.	Makes 6 dozen.
Melt chocolate chips and mix in peanut butter (microwave). Add cornflakes.	Mix until well blended. Drop by teaspoonfuls onto waxed paper. Place in freezer until hard 10 to 20 minutes. Remove and store in refrigerator until serving time. Use a small melon baller to make uniform size balls.
Mix one cup of flour and one cup beer in a mixing bowl. Cover and put in refrigerator for 8 hours. Cut onions into rings. Dip onion rings into batter. Fry onion rings in Crisco until golden brown. Approximate cooking time, four minutes.
Heat milk and cocoa in saucepan until warm. Mix flour, eggs and sugar together. Slowly add to milk and cocoa mixture. Stir constantly until mixture is thick and creamy. Remove from heat and add butter and vanilla. In a pan or dish of your choice, layer bottom with vanilla wafers. Cover wafers with pudding. Alternate until all pudding is gone. Chill. Top with whipped cream, if desired.
Melt chocolate with shortening. Add remaining ingredients. Pour into greased baking pan (8 x 8-inch). Bake at 325° for 20 to 25 minutes. While warm, cut into strips or squares. Remove from pan when cool. These harden with standing.
Pour melted margarine into a 9 x 13-inch pan. Layer each ingredient as listed in pan. Bake for 25 to 30 minutes at 350°. Cool completely; slice into bars.
Mix ingredients. Place by rounded teaspoonfuls on greased pan. Bake at 325° until brown.
Mix together flour, sugar, soda, baking powder and cocoa. Then add cold water. When mixed thoroughly, mix in salad dressing. Can bake as loaf or layer cake; use any chocolate icing for the top and sides.
Have butter at room temperature. Combine butter, flour and sugar. Add pecans and vanilla. This will be a stiff dough. Roll small amounts into small balls or finger shapes. Bake in 325° oven for 20 to 25 minutes until lightly browned. Cool completely. Roll in confectioners sugar.
Mix together all ingredients; mix until dry ingredients are dampened. Mixture will be lumpy in appearance; fill oiled muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes.
Combine first 4 ingredients and stir until sugar is dissolved. Add cooled club soda and Dr. Pepper just before serving. Stir and enjoy. Yields 1 punch bowl full.
Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan (measure accurately as too little fat makes gravy lumpy). Blend in flour (measure accurately so gravy is not greasy). Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in liquid. Heat to boiling, stirring constantly. Boil and stir one minute. If desired, add a few drops bottled brown bouquet sauce. Season with salt and pepper.
Mix first four ingredients together in a bowl. Roll into balls and refrigerate for 1 hour. Melt chocolate chips and paraffin wax in a double boiler. Put a toothpick in the ball and dip into the chocolate mixture. Put each ball on wax paper to harden.
Mix all together. Pour into two baked pie shells. Refrigerate at least 4 hours before serving. The longer refrigerated the better it is.
Mix first 5 ingredients and refrigerate until mixture is spreadable. Split party rolls vertically. Cover tops and bottoms with butter spread. Add ham and cheese slices. Can freeze rolls in original package. Bake at 350° (covered in foil) for 35 to 45 minutes (frozen) or 30 minutes (thawed). Slice and serve warm.
Dissolve gelatin in boiling water. Add strawberries, pineapple and bananas. Mix well and let congeal. Soften cream cheese; add sugar and vanilla, then set aside. Whip the cream and slowly add to cheese mixture. Spread on congealed mixture and sprinkle with nuts.
*All measuring is done after you have processed through the blender. Simmer the tomatoes, green pepper, oregano, onions and garlic 1 hour, then add tomato paste, black pepper, salad oil, sugar and salt. Cook for 1 1/2 hours more. Freeze.
Mix all ingredients in order given. Beat at medium speed for about 4 minutes. Pour into 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix first 5 ingredients until thoroughly blended. Add cornbread mix, stirring until just moistened. Pour batter into 10-inch cast-iron skillet, coated with vegetable cooking spray. Yields 10 wedges.
Grind apples and cranberries together. Add sugar. Set aside. Mix Jell-O with hot water. Cool slightly. Add celery, nuts and pineapple. Add Jell-O with cranberry mixture. Pour into 9 x 13 glass dish. Chill.
Cook macaroni and cheese according to package directions. Drain. Add cheese package, margarine and milk according to package directions. Add tuna (drained), cream of mushroom soup and drained peas or mixed veggies, whichever you prefer. Serve with salad for complete meal.
Combine all vegetables, tossing lightly. Combine remaining ingredients in saucepan. Bring to a boil, stirring occasionally. Pour over vegetables. Cover and refrigerate 24 hours or overnight.
In a bowl, combine the sour cream, vinegar, sugar, salt and pepper. Fold in carrots, radish, green pepper and onion. Pour over cabbage; mix lightly. Makes 4 servings.
Mix powdered sugar and cocoa together. To this, add softened margarine, milk and vanilla. Spread on brownies.
Mix brown sugar, cocoa and milk in a sauce pan. Cook and boil 5 minutes. Stir in butter and vanilla. Fold in marshmallows. Marshmallows will partially melt.
Combine all ingredients; mix well. Press firmly into greased loaf pan. Bake at 350° for 1 hour.
Mix all ingredients as listed. Mix well. Bake 30 minutes at 350° in greased and floured 9 x 13-inch pan. Cut into squares while still warm.
Mix dry ingredients; slowly blend in half and half. Cook until it thickens in a double boiler. Add vanilla and margarine. After margarine melts and stirs in, pour immediately into previously baked pie shell. Sprinkle with nutmeg. Return to 325° oven for 10 minutes.
Mix ingredients all together and beat well. Bake in a greased and floured Bundt or tube pan in a 350° oven for 40 to 45 minutes. Cool in pan and then put icing on.
Brown hamburger meat with onion in a large skillet; add liquid ingredients. Bring to a boil; remove from heat. In an ungreased large pan, add a layer of meat mixture, then a layer of tortillas, (cut in fourths), using all of tortillas; add a layer of grated cheese. Repeat in layers as above; top with grated cheese. Bake; serve with a green salad. Makes 8 servings.
Cream butter, white sugar and brown sugar. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Mix ingredients together and pour into an iron skillet or long cake pan. Bake at 450° until done.
Fry hamburg and onion until brown. Pour off excess fat. Place meat and onion in large soup pot. Add water, soup mix, tomatoes and bouillon. Bring to boil. Add macaroni. Boil until macaroni is tender, then add 1 can mixed vegetables.
Mix all ingredients and simmer 1 hour, stirring occasionally. This makes a thick, delicious sauce. Great on pork or chicken.
Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13 x 9-inch pan; chill until set. Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture; chill. Cut into squares and serve on lettuce leaves, if desired. Yields 12 to 16 servings.
In large bowl, beat eggs and buttermilk; add oats and mix well. Stir in molasses and oil. Combine flour, salt, baking powder and baking soda. Stir into egg mixture. If batter is too thick, thin with a little milk. Pour about 3/4 cup batter onto greased preheated waffle maker. Bake according to manufacturers directions.
Combine all ingredients and mix well. Roll in balls and place on ungreased	cookie	sheet and flatten with fork which has been dipped in sugar. Bake at 350° for 10 minutes.
Combine all dry ingredients. Add egg white, yogurt and vanilla and beat. Add berries and beat. Fills 16 cupcake papers. Bake 20 to 30 minutes at 350°.
Mix all dry ingredients. Melt butter and mix with dry ingredients. Pour peaches and juice over top of all. Do not stir. Bake at 350° until golden brown.
Cook in iron skillet without stirring until it rattles hard in cold water. Turn into a large buttered platter and turn in edge as it cools. When cool, pull.
Mix in order given. Pour into unbaked pie shell and bake at 350° until done.
Soak beans overnight and reserve liquid. Mix all ingredients and cover with liquid. Bake in 300° oven for 6 hours. Check liquid hourly. Uncover last hour.
Dissolve Jell-O in boiling water; add sugar and refrigerate. When ready to congeal, add chopped celery, nuts, cranberries, carrots and orange (peel too) that have been put through a food chopper. Pour in salad dish and refrigerate.
Heat oven to 350°. Cook broccoli and drain or drain can of green beans. Spread vegetable on bottom of ungreased casserole. Layer ham and cheese next. Beat remaining ingredients by hand. Slowly pour into casserole. Bake, uncovered, for 1 hour. Serves 4.
Cook macaroni as directed on package. Drain. Melt butter in same pot. Add macaroni slowly to melted butter. Top with tomato sauces, sugar, salt and pepper. Mix gently with a fork. Cover and cook for approximately 5 minutes or until bubbly. Mix again and remove from heat. Let stand covered for 10 minutes.
Stir together Bisquick, egg and milk. Spread 1/2 of this in bottom of 9-inch square pan, sprayed with Pam. Pour on 1 can tomato sauce. Place on 4 slices of cheese.
Prepare cake mix according to package directions. Put in 9 x 13-inch pan and bake 15 minutes at 325°. Cool completely. Mix cream cheese (room temperature) with milk until smooth. Add instant pudding; beat until thick and smooth. Spread over cake when cool. Dribble crushed pineapple over that. Cover pineapple with softened Cool Whip, then refrigerate overnight.
Grease and flour Bundt cake pan. Sprinkle pecans and coconut on bottom of pan. Mix cake as directed and spread over nuts and coconut. Cream together sugar, margarine and cream cheese. Spoon over cake mix without touching the edges of the pan. Bake at 350° for 35 to 40 minutes up to 50 minutes until edges pull from sides of pan. Cool completely before turning out onto serving plate.
Grease a 13 x 9-inch pan. Put bread, sausage and cheese in bottom of pan. Add milk, salt and mustard to beaten eggs. Pour egg mixture over bread mixture. Refrigerate overnight. Bake at 350° for 45 minutes or bake 30 minutes, cool and freeze, then reheat for 30 minutes.
Bone, skin, cook and cube chicken breasts. Preheat oven to 300°. Saute mushrooms in butter. Mix mushrooms, soup, sour cream, water chestnuts and spaghetti together. Place in casserole. Sprinkle with bread crumbs, then Parmesan cheese. Bake 40 to 45 minutes. Freezes well. Makes 8 servings.
Mix enough salt and water to cover. Wrap allspice, cloves and cinnamon in cheesecloth and place in each gallon. Let set 4 days. Drain and soak in alum water 1 day (1 tablespoon alum to 1 quart of water). Drain, soak in 1/2 vinegar and 1/2 water 1 day and drain. Mix syrup of 1 cup vinegar and 3 cups sugar. Bring to a boil and pour over pickles. Bring to boil 4 mornings and pour in jars or big crock.