HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 9 ingredients in large pot and bring to boil. Cover; reduce heat and simmer until vegetables are tender. Gradually stir 1/4 cup milk into flour, making a paste. Stir this into soup. Add 2 3/4 cups milk and cheese. Cook over medium heat until soup thickens.
Mix jello, sugar and boiling water together. Dissolve the jello, then add other ingredients until mixed well. Chill.
Cut fish into serving size portions. Sprinkle both sides with salt and pepper. Add the lemon juice and onion to the melted butter. Dip each piece of fish into this mixture and place in a greased baking pan. Pour the rest of the fat over the fish. Bake in a moderate oven at 350° for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with paprika. Serve immediately on a hot platter. Serves 6.
Mix ingredients to make 40 walnut-size balls. Put in a 9 x 13-inch glass pan.
Mix all except cheese. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Top with cheese; return to oven until cheese is melted.
Mix mayonnaise, vegetables, onion and soup. Mix dressing and butter; put on top of vegetables. Bake at 350° for 30 minutes.
Drain pineapple; reserve juice. In large skillet, heat corn oil on medium heat. Add next 3 ingredients. Stir-fry until tender-crisp. Remove. Stir-fry pork 1/2 at a time 3 minutes. Return pork to skillet. In bowl, stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple. Stir constantly. Bring to boil over medium heat and boil 1 minute. Serve over rice.
Combine and bake in greased 13 x 9 x 2-inch pan or casserole dish for 30 to 40 minutes at 400°.
To make the juice, boil the fruit until tender or falling apart. Then use a cloth to squeeze out the juice so no seeds are left in the juice. Heat juice and sugar to a boil. Roll out dumplings. Pinch off into the slow boiling juice. Leave enough dough to roll out a top for the pie. Put in the oven on 450° until brown.
Cook orzo pasta in water with bouillon for approximately 8 minutes or until tender, but firm. Drain well. Whisk together vinegar, mustard and oil, adding the oil a few drops at a time. Toss orzo with the dressing. Add diced peppers and currants.
Combine brown sugar, margarine, water, cinnamon and nutmeg. Microwave at High until margarine is melted (1.5 minutes). Stir in carrots until coated. Cover the dish and microwave at High until carrots are tender (5 to 8 minutes), stirring once.
Use 9 x 9-inch pan. Dissolve jello in 1 cup hot water. Chill until slightly thickened. Add other ingredients, including juice of fruits. Chill until firm.
Beat together first 5 ingredients. Spread in bottom of pan. Top with rest of ingredients. Bake at 350° for 10 to 15 minutes or until cheese is melted. Serve with baked pita triangles.
Layer rice, then chicken in baking dish. Pour water over chicken. Combine soups, mayonnaise, lemon juice and small amount of water. Pour over chicken. Layer broccoli, then broken pieces of cheese over sauce. Combine bread crumbs and melted butter; spread across top. Bake 35 minutes at 350°. Good.
Slice tops from baked potatoes. Scoop out insides. For each potato, add 1 tablespoon margarine, 1 tablespoon milk and seasonings. Beat until fluffy. Stir in process cheese spread. Fill shell. Place on cookie sheet. Bake at 375° for 20 minutes or until lightly browned.
Mix together. Put eggs on last (beating in one at a time). Pour in greased pan, tube or layer. Bake at 350° for 45 to 50 minutes in tube pan or 25 minutes for layer.
Melt butter in one cup of the milk and yeast in the other. Beat eggs and sugar; stir in the two cups of milk. Mix flour, salt and cinnamon and gradually blend into egg-milk mixture. Beat well. Sprinkle in nuts. Let dough rise to double in size in mixing bowl covered with warm, damp cloth. Divide dough into two equal parts and press each into a well-greased loaf pan. Sprinkle tops with cinnamon-sugar mixture and a little melted butter. Let rise to double in size in pans. Bake in 375° oven for 30 minutes.
Melt butter and cream cheese with milk. Add drained corn and peppers. Bake at 350° for 30 minutes.
Take oven rack out of the oven and cover with aluminum foil and set aside. Preheat oven to 350°. Mix egg whites, sugar, vanilla and vinegar. Beat until it forms peaks. Add chocolate chips and nuts, if desired. Spoon on foil. Place rack in oven and turn oven off. Leave overnight.
Combine sugar, syrup and water in saucepan; bring to a full rolling boil. Slowly pour one-third of mixture over stiffly beaten egg whites, beating constantly. Continue boiling remaining syrup mixture until it forms a hard ball when dropped in cold water. Add remaining syrup gradually to egg mixture, beating constantly until cool and thickened. Add vanilla flavoring and nuts; beat until mixture holds its shape. Drop by spoonfuls onto waxed paper. Cool thoroughly. Yield: Approximately 36 pieces.
Remove skin and fat from meat. Cut meat across grain in narrow strips about 2-inches long. Heat butter in large heavy skillet; add meat and cook, stirring with fork until nicely brown. Add onions. Continue cooking 2 or 3 minutes. Sprinkle flour over meat and stir well. Add consomm and tomato soup. Cook, stirring constantly, until sauce boils and thickens. Add drained mushrooms and seasonings. Cover and simmer gently, stirring occasionally for 1 to 1 1/2 hours or until meat is meltingly tender. Stir in sour cream and paprika. Serve over wild rice.
Cover brisket with celery salt, onion powder and liquid smoke and marinate 12 hours or overnight. Salt and pepper and add Worcestershire sauce. Cover with foil. Bake at 275° for 5 hours.
Melt butter and mix with crushed cracker crumbs. Put half of the cracker mixture in bottom casserole dish, saving the remainder for the top. Add half the pecans and cheese. Layer on all the asparagus.	Mix liquid from the asparagus with mushroom soup and pour over the asparagus layer. Add remaining pecans and cheese. Top with rest of cracker crumbs. Bake at 350° for 15 to 20 minutes until bubbly.
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate pieces or peanut butter until melted. Add Marshmallow Creme and vanilla (and nuts). Beat until blended well. Pour into greased 13 x 9-inch pan. Cool and cut.
Cream margarine, flour and 1/2 cup sugar in mixing bowl. Add egg yolks and beat well. Stir in lemon juice and milk. Add salt to egg whites and beat until stiff. Gradually beat in remaining 1/2 cup of sugar. Fold into first mixture. Pour into a 1 1/2-quart buttered baking dish. Set in a shallow pan containing boiling water 1-inch deep. Bake at 325° for 1 hour. Cool and serve with whipped cream or plain.
Stir flour and salt together; add oil and water together. Mix and combine. Roll between 2 sheets of waxed paper; pull off one center crust in pan and pull off other sheet. Makes one shell in less than 5 minutes. Prick well; bake at 350° to 375° for 15 to 17 minutes.
Clean and boil to tender, drain water off and place in baking container. Bake at 500° for one hour with sweet potatoes placed around the opossum. Salt and pepper to taste and serve while hot.
Mix ingredients with about 1/2 cup cold water. Knead for 3 minutes. Roll to 1/2-inch thick and cut into dog bones. Bake on a lightly greased cookie sheet for 30 minutes at 350°.
Mix together dry ingredients. Add eggs, oil, zucchini and nuts. Mix well. Pour into loaf pans (greased and floured). Bake 1 hour at 350°. Makes 2 loaves.
Shred cabbage. Cook cabbage, onion and bouillon cubes (which have been dissolved in 2 cups of hot water) until cabbage begins to be tender. Add sugar and salt.
Mix in order given. Bake in large loaf pan at 325° for 1 hour and 5 minutes or until it tests done in the middle.
Wash, peel and cut up fresh sweet potatoes. Cook until soft. Drain and mash. (May freeze extra potatoes to be used later.)
Combine pretzels, 2 tablespoons of sugar and margarine. Press into a 9 x 13-inch baking dish. Bake at 400° for 7 minutes and then cool.
Mix 1/2 of nuts and parsley and reserve for later use. Mix all other ingredients to a smooth consistency and chill so the cheese mixture can be rolled into a ball. Roll ball into nut/parsley reserve. Serve with your favorite crackers.
Cut pita bread in half; open up bread to form pocket. Put 2 tablespoons of pizza sauce in each pocket. Put 1/4 mushrooms in pocket. Put 1/4 cup of cheese in each pocket. Put pizza in microwave on High for 1 to 2 minutes or until cheese is melted.
Marinate chicken breasts in the juice of 1 lemon. Dissolve chicken bouillon granules in 3 1/4 cups boiling water.
Put apple slices in unbaked pie crust. Mix the next 6 ingredients together and sprinkle over apples. Pour melted butter over the top. Bake 1 hour at 350° (or until apples are tender).
Mix first 7 ingredients together. Beat eggs, Crisco and vanilla. Combine all ingredients in large bowl. Bake in muffin tins in baking cups. Bake at 350° for 15 to 20 minutes. Remove from pan. Leave in baking cups.
Chill soda pop before using. Garnish with lime slices. Yields 1/2 gallon.
Mix 1 cup milk with topping; mix until fluffy. Add both packages of chocolate pudding and remaining milk. Beat until fluffy. Spoon into pie crust. Top with Cool Whip. Chill 3 hours.
Bake cake mix in an 11 x 13-inch pan. Mix condensed milk with equal	amount	of pina colada mix. Pour over cake while still hot.	Spread	pineapple with juice over the cake. Let cake stand for 24 hours. Spread Cool Whip on top and sprinkle with fresh or frozen coconut.
Slice onions thin. Add to pan with butter and saute. Stir. Cook 10 to 15 minutes. Add flour. Add packet of broth seasoning. Stir. Cook 2 to 3 minutes. Remove from heat. Put in casserole dish.
Thoroughly cook sausage links; set aside. Boil spaghetti as directed; drain. In a large skillet put spaghetti, diced tomatoes and onions. Add salt and pepper to taste. Cook on low heat for 5 minutes. Cut sausage links in halves; add to spaghetti mixture for 10 to 15 minutes.
Mix together; cook until thick. Pour into baked pie crust. Top with egg white frosting and brown.
Mix together and pour into 2 quart casserole. Bake at 350 degrees for 40 - 45 minutes.
Mix ingredients together, adding rhubarb and raisins last and stir them in. Put in 2 greased loaf pans.
About 8 1/2 hours before serving time, combine all ingredients in a 3 1/2 to 5-quart slow cooker. Cook on high setting for 8 hours. When done, stir with wire whisk or large fork until meat is shredded. Serve on buns with chopped tomato. Makes 12 large sandwiches.
Mix all ingredients (except crabmeat) together over low heat. Add crabmeat just before serving.
Crumble 1/2 of cake into bottom of punch bowl. Mix 1 package of pudding and pour over hot cake. Layer Cool Whip over pudding. Take Heath bars and crush with a rolling pin. Sprinkle over Cool Whip. Repeat the above process to make a second layer. Serve.
Mix all ingredients except butter. Drop by tablespoon into muffin tins that have been greased (1/2 full). Spoon melted butter on top of each. Bake at 350° for about 25 to 30 minutes, until golden brown.
Preheat oven to 450°. Mix salmon and peas; spread in 10 x 6-inch baking dish. Blend cheese and 1/2 cup milk; pour over salmon. Mix mayonnaise, 1/3 cup milk and Bisquick with fork. Drop with spoon on salmon mixture. Bake 10 to 15 minutes, until browned. Makes 6 servings.
Brown meat and dry taco mix. Simmer according to package. Pour in casserole and let cool. Spread sour cream on meat mixture. Melt Velveeta cheese in saucepan and add Ro-Tel tomatoes (chopped and drained). Pour this over sour cream. Top with grated Cheddar cheese. Bake at 350° until it bubbles. Serve hot with nacho chips. May be made ahead.
Mix the sugar, flour and meal together. Mix the eggs into flour mixture, then add the melted butter, milk and lemon juice. Blend this together. Pour into unbaked pie shell. Bake at 350°.
Blend cake mix, flour, dry jello, oil, water, eggs and berries. Bake in greased pan for 30 minutes at 350°.
Cook noodles according to package; rinse and drain. Melt butter in saucepan. Add onion and green pepper and saute. Add flour, salt, pepper and celery seed. Mix well. Add milk gradually and continue to cook, stirring constantly until sauce is smooth and thickened. Remove from heat and add cottage cheese. Combine noodles, white sauce and chopped chicken, mixing well. Pour into greased 2-quart casserole dish and top with grated cheese. Sprinkle with paprika. Bake in 350° oven for 40 to 45 minutes.
Unroll dough and press onto cookie sheet. Bake at 375° for 10 minutes or until cooked through. Combine remaining ingredients, saving 1/4 cup Parmesan cheese to sprinkle on top. Spread on crust. Bake at 375° for 15 minutes. Let stand 5 minutes. Cut into 2-inch squares.
Heat oven to 350°. Clean out peppers. Cook peppers in boiling salt water (1/2 teaspoon salt to 1 cup water). Cook 5 minutes and drain.
Melt 1 stick butter in 9 x 13 pan. Layer ingredients alternately. Drizzle 1 can Eagle Brand over all and bake 30 minutes at 350°. Leave in pan at least 30 minutes before cutting.
Melt margarine and add sour cream. Mix with Bisquick. Spoon mixture into greased or sprayed muffin tins (the smaller the cups, the better). Bake at 350° for about 15 minutes.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes. Makes about 5 dozen 2 1/2-inch cookies.
Preheat oven to 400°. Heat water and margarine to rolling boil. Stir in flour vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs thoroughly one at a time until smooth. Drop dough by rounded teaspoonful onto slightly greased cookie sheet. Bake 20 to 25 minutes or until golden brown and dry. Makes 18 to 35 puffs. Cool. Cut off tops and scoop out filaments. Make pudding according to package directions. Fill puffs. Top each cream puff with dop of Cool Whip and 1/2 a cherry.
Put skim milk and pudding mix in mixing bowl and beat with wire whisk for 1 minute. (Mixture will be very thick.) Set aside and let stand for 5 minutes.
Cream the shortening, gradually beating in sugar. Add eggs, pumpkin, water, nuts and vanilla. Blend in dry ingredients. Turn batter into 2 loaf pans and bake at 350° for 45 to 55 minutes or until done. Cool.
Using a pastry blender or knives, cut the butter into the flour mixture. In another medium bowl, mix the boiling water and baking soda until the soda dissolves. Add the molasses and blend. Cool the molasses mixture slightly and pour into the pie shell. Sprinkle the crumb mixture over the top.
Combine sugar, flour, oleo, eggs and vanilla in bowl. Mix well. Stir in chocolate chips and pecans. Pour into pie shell. Bake at 350° for 45 minutes.
Empty can of pineapple (juice included) in a 9 x 13-inch pan. Sprinkle cake mix on top and drizzle melted butter over. Put coconut on top. Bake at 350° for 45 minutes.
Bring first four ingredients to boil in large, heavy saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat and add tea bags. Cover and let steep 10 minutes. Discard tea bags. Add orange and lemon juices to beverage. Cover and refrigerate for up to one day ahead or serve immediately. Using slotted spoon, remove whole spices before pouring into cups. Serve hot.
Combine all ingredients except cinnamon. Pour into a 10 x 10 x 13-inch buttered baking dish. Sprinkle with cinnamon. Bake at 350° for 30 to 45 minutes or until custard forms on top.
Saute onion and celery in butter. In a separate pan, brown kielbasa and drain. Mix together kielbasa with onion and celery. Drain beans, all except for baked and chili beans; use their liquid. Mix together all beans with kielbasa, onion and celery. Stir well. Pour into a large casserole dish and bake for 1 hour at 350°. Serves a crowd.
Preheat oven to broil. Tenderize the chicken with a tenderizing mallet and season to taste. Put the chicken on a broiling pan and broil for 10 minutes on each side. While the chicken is broiling, put the rice and water into a medium size saucepan. Bring the rice and water to a boil, cover and reduce heat to a simmer for 15 minutes. Once the rice and chicken are cooked, place a bed of rice on each serving plate. Place a broiled chicken breast on each bed of rice and pour a generous amount of salsa (or barbecue sauce) over the chicken and rice. Finally, top each serving with 1/4 of the shredded cheese and place into the microwave oven for 1 minute (or until the cheese melts). Serve while hot and enjoy!
In a large mixing bowl, mix cereal, flour, sugar, soda and salt. Add nuts. Add eggs, Crisco and sour milk. Mix completely; store in a cool place overnight. Do not stir when putting in muffin tins. Fill 3/4 full; use ice cream scoop. Bake at 350° for 40 to 50 minutes.
Boil to hard crack stage (300°). Flavoring can be peppermint, cinnamon, lemon, etc. Food coloring can be added, if desired. Pour into pan sprinkled with powdered sugar. Let cool, break into pieces.
Blend sugar, vanilla and oil into eggs. Stir in zucchini. Blend in other dry ingredients. Fold in nuts and bake in 2 greased and floured loaf pans for 1 hour at 350°.
Drain juice from pickles and discard. If pickles are large, slice into quarters. Re-pack pickles into jar, placing garlic pieces well throughout. Combine remaining ingredients in a saucepan, then heat to boiling. Pour hot mixture over pickles; cover jar	loosely. Let jar rest on counter top for 24 hours, then chill. Will keep indefinitely.
Blend in blender for 30 seconds. Pour into greased and floured 9-inch pie pan for 45 minutes at 350°.
Sift first 6 ingredients together. Cream shortening and sugar together. Add milk to beaten eggs. Add dry ingredients alternately with liquid to cream mixture. Add nuts and raisins. Drop from teaspoon onto greased baking sheet. Bake in 350° oven until browned. Makes 3 dozen.
In small saucepan, combine cream and cheese. Whisk until thick. To thicken quicker, add more cheese. Whisk until cheese melts, about 30 minutes. Add egg yolks and blend until smooth. (Add meat now if using as a main dish.) Add cooked noodles.
Mash cheese together until well blended. Soften gelatin in cold water. Dissolve over boiling water. Stir gelatin into cheese mixture. Add grapes, nuts and chives. Fold in whipped cream. Spoon into 1-quart mold or individual molds. Chill 6 hours or overnight.
Mix milk, coconut and vanilla. Drop by teaspoon on well-greased baking sheet, about 1-inch apart. Bake at 350° until a delicate brown, about 8 to 10 minutes. Remove from pan at once. Makes about 30 (1/2-inch) cookies.
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over spinach and strawberries and toss to coat.
Mix cheese, pepper and sour cream. Stir in hominy. Bake at 325 for 20 minutes or until cheese is melted and casserole is hot.
In skillet fry bacon until crisp. Drain on paper towel. To drippings add pepper, salt, celery and onions. Cook until tender. Add remaining ingredients. Cover and simmer 10 to 15 minutes until okra is tender, stirring occasionally.
Preheat oven to 350°. Melt caramels and 1/2 cup evaporated milk over low heat. Mix together the cake mix, oleo and 1/3 cup evaporated milk. Pat 1/2 of chocolate mixture into a 9 x 13-inch pan. Bake 6 or 7 minutes. Remove from oven and pour melted caramel over chocolate mixture. Sprinkle chocolate chips over caramel. Pat remaining chocolate mixture over caramel and chips. Bake 15 to 20 minutes more. Refrigerate after cooling before cutting.
Cream sugar and shortening. Sift dry ingredients and set aside. Mix liquid ingredients and add to creamed mixture, alternating with dry ingredients. Add beaten eggs; mix well. Combine all chopped fruit and nuts; add to batter. Mix well! Cook at 250° for 4 hours, in pans lined with brown paper, well-greased. Makes a 10-pound wedding cake.
Preheat oven to 325°. Combine graham cracker crumbs, nuts, sugar and melted butter in a mixing bowl. Reserve 1/3 cup. Press remaining mixture into a 9 x 13-inch baking pan. Bake 6 minutes. Remove and cool on wire rack.
Preheat oven to 325°. Lightly spray an 8 x 8-inch baking dish with vegetable oil. Wipe mushrooms with a clean, damp cloth. Cut into quarters and set aside. Peel potatoes and cut into cubes, set aside.
Lay walnuts and coconut in bottom of a 9 x 13-inch greased and floured baking dish. Mix cake mix as directed on box. Pour over coconut and nuts. Mix cream cheese and 1 stick of butter with sugar. Spoon on cake and bake at 350° for 45 minutes.
Marinate roast in remaining ingredients in refrigerator 1 1/2 to 2 days. Braise roast. Sear on both sides in Dutch oven. Add 2 cups water and 1/2 cup marinade (with all onions) to roast. Bring to a boil. Reduce heat. Simmer 2 hours. Serve with boiled new potatoes and red cabbage.
Mix all ingredients together, then light mix in buttermilk. Pour into 9 x 12-inch ungreased pan and bake at 350° for 50 minutes.
Heat oil in skillet. Add chicken, onion and green pepper, stirring until chicken is done. Add salsa and heat thoroughly. Spoon about 1/2 cup onto each tortilla; top with cheese and additional salsa. Fold around filling.
Spread refried beans thin on a platter. Mix sour cream, paprika, peppers and avocado. Spread over refried beans; layer tomatoes, olives and cheese on top. Serve with corn chips.
Mix all dry ingredients first, except nuts. Add oil, eggs, vanilla and pineapple. Mix well for two minutes and add nuts. Bake in tube pan for 1 1/2 hours at 325°.
Preheat oven to 325 degrees. Place chicken is single layer in lg. shallow baking pan. Bake 1-1/2 hours, turning midway. Remove from oven draining excess fat from pan and let wings thoroughly cool (hot wings will not allow sauce to cling to them). Combine sauces in lg. bowl and mix well, placing cooled wings in sauce thoroughly coating each wing with sauce. Let wings soak in sauce for 30 mins. Replace wings in baking pan and bake for at least 1-1/2 hours at 200 degrees. Serves 1-4 (depending on how big a wing fan you are!).
Cream shortening and sugar. Add eggs, beating well. In a cup, mix into a paste the coloring and cocoa; add to ingredients and add vanilla. Pour buttermilk into cup used to make paste, stirring to get all the coloring. Sift flour and salt, and alternating with buttermilk, add to batter. Beat well and fold in soda, then vinegar. Bake at 300° to 325° for 20 to 30 minutes or until done. Makes 2 layers.
Chop cabbage, onion and pepper. Cook meat. Add taco seasoning. In a pan, put meat on bottom, then put green pepper and onion on top of meat. Put rice on top of onion, then put cabbage. Cover with Rol-Tel, tomato sauce and water. Cover with foil and bake at 350° for 1 1/2 hours. Halfway through, stir real good. Cover and finish cooking. When done, put shredded cheese on top.
Cook sausage in covered skillet over medium heat with 1/4 cup water until sausage is cooked through, about 8 minutes; uncover and continue cooking until sausage is browned, 3 to 5 minutes. Cool slightly; cut into 1/2 inch slices. Cook bell peppers, onion and garlic in oil in covered large skillet over medium heat until vegetables are tender and soft, but not browned, about 10 minutes. Combine sausage, peppers and remaining ingredients in two quart casserole. Bake, covered, at 350 degrees for 30 minutes; uncover and bake to desired thickness, abut 1 hour. (This recipes can be used by diabetics.)
Mix all ingredients together. Place in 9 x 13-inch buttered pan or baking dish. Cover. Bake at 350° for 1 1/2 to 2 hours.
Mix ingredients together except pretzel chips; cover and chill 2 hours. Serve with pretzel chips.
Bring water, vinegar and salt to a boil. Pour hot brine into jars, filling to 1/2 inch from the top. Have jar lids in boiling water and seal immediately as each jar is filled with brine. Date lids and use in 6 weeks.