HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut off the tops of the peeled tomatoes and remove most of the interior meat with a melon scoop, shaking out the seeds and juice.
Trim broccoli. Separate into flowerets. Cook in a small amount of boiling water until tender-crisp. Drain. Reserve the flowerets and keep warm. Saute onions in butter and oil over medium heat (2 minutes). Remove from heat. Stir in lemon juice, salt and pepper. Return broccoli to saucepan. Stir gently to coat with lemon mixture.
Combine salad oil, sugar, hot water and egg yolks. Beat on low speed of mixer until well blended. Do not overbeat. Sift together flour, cinnamon, nutmeg, baking soda and salt. Alternately add liquid ingredients, carrots and nuts to dry ingredients, blending well. Beat egg whites until stiff. Fold into cake batter. Pour into 3 (8-inch) cake pans and bake at 300° for 50 to 60 minutes or until well done.
To your favorite pie crust add grated onion; roll it out and bake. Melt butter in a skillet and brown beef; add salt and pepper. Put it into pie shell and top with cheese slices. Broil until cheese is melted and serve at once.
Combine all in a bowl; mix well with spoon. Spread in pan. Bake at 375° for no longer than 30 minutes.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Melt peanut butter and margarine in microwave. Add remaining ingredients. Stir until blended. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Beat egg and sugar together. Beat in milk and vanilla. Serve cold in tall glasses. Sprinkle with nutmeg. Makes 1 serving.
Blend all ingredients and gently whisk in oil. Whisk for a minute or 2 until completely blended.
Combine jello with hot water; let set and whip. Add mayonnaise. Fold in remaining ingredients.
Process cookies in blender until crushed. Combine softened cream cheese, butter and confectioners sugar in mixer bowl. Mix well. Combine milk and pudding and mix in large bowl. Mix until thickened.
Make a tossed salad using lettuce, tomatoes, scallions, bell pepper, cucumber, radishes, carrots, etc.
*Or put 1 teaspoon baking powder in 1 1/2 cups flour.
Marinate steaks with soy sauce and sprinkle with garlic powder. Use fork with sharp tines to pierce meat, about a quarter of an inch as you sprinkle soy sauce on so it will penetrate meat. Let marinate at room temperature for 30 minutes to 1 hour. Get charcoal hot. Add small amount of water soaked hickory chips. Cook steaks, covered, to desired doneness.
In a large bowl, combine the chicken, apples, celery and raisins. In a cup, stir together the mayonnaise, yogurt, nutmeg and cinnamon. Add to the chicken mixture and toss until coated. Season to taste with pepper. Serve on lettuce-lined salad plates.
In a greased 9 x 12-inch pan, cover bottom with bread (crust removed). Add a layer of ham, then sprinkle cheese over all. Top with another layer of bread (crust removed). Beat together and pour over layers the eggs, milk, salt and dry mustard. Cover and refrigerate overnight.
Drain water chestnuts and marinate them in soy sauce at least 1 hour. Cut bacon slices into thirds. Roll 2 or 3 water chestnuts up in the bacon and fasten with toothpick. Coat the bacon roll-up in brown sugar. Cover cookie sheet with foil for easy clean up. Place roll-ups on cookie sheet and bake at 400° until the bacon is done.
Melt oleo and add all other ingredients. Heat. Baste chicken each time it is turned to cook on grill.
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are almost tender. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle the bacon.
Combine all ingredients in blender container. Blend about 1 minute, until smooth and frothy. Makes 1 or 2 servings.
Combine graham cracker crumbs and 1 stick margarine, melted. Pack into a 9 x 13-inch pan. Beat the eggs, margarine and powdered sugar together for no less than 15 minutes. Spread this over the unbaked crumb crust. Add sliced bananas and pineapple. Add layer of whipped topping. Top with cherries and pecans. Refrigerate overnight. Makes 15 to 16 large servings.
Melt butter in oblong glass dish. Mix together, with mixer, all ingredients, except fruit. Pour over batter. Add fruit on top (cherries are real good). Bake for 1 hour and 15 minutes. Serve.
Precook broccoli and mix all ingredients in large pot or nonstick frying pan on low until cheese melts and all is hot.
Prick each hot dog with a fork. Place hot dogs in greased casserole dish. Mix all other ingredients and pour over hot dogs. Bake at 350° for 1 hour.
Cream butter, shortening and sugar together until fluffy. Add eggs, one at a time, then add flour and milk. Mix well. Bake at 350° for 1 hour and 20 minutes.
Boil potatoes in jackets. Remove skins. Cream while hot. Add butter, sugar, baking powder, eggs and vanilla; beat well. Pour into pie shell. Bake at 350° for 35 minutes.
Cut up kielbasi into 1 to 1 1/2-inch pieces. Mix rest of ingredients together and heat a few minutes. Put meat into clean glass jar and cover with warm liquid. Cool, cover jar and place into refrigerator.
Combine turkey, cantaloupe, celery and green onion. In small bowl, mix oil, vinegar, oil, mustard, soy sauce, red pepper flakes and garlic. Combine mixture with turkey/cantaloupe mixture. Cover and refrigerate 1 hour.
Place the apples in a greased 9 inch pie dish. In a bowl, combine sugar, flour, oats, cinnamon, and allspice; cut in butter until crumbly. Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes or until apples are tender.
Mix cereal, flour and baking soda. Add egg, margarine, sugar and buttermilk. Mix well. Fill greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 12 muffins.
Heat oven to 325°. In a 9 x 13 x 2-inch pan, combine rice mix, canned soups and water. Place chicken breasts over mixture. Sprinkle with dry soup mix. Drizzle with margarine. Cover with foil. Bake 1 hour.
Mix first 8 ingredients and then add mayonnaise and soup. Spread mixture in large casserole dish (13 x 9-inch). Add topping. Bake at 350° for 35 minutes.
Slice lid off bread and hollow out insides. Cut these into 1-inch cubes. Mix ingredients and chill until ready to serve. Put in bread and serve with bread cubes.
Put marshmallows in bowl and pour water over them - mix, then add condensed milk, chopped nuts and dates - then blend together.
Mix broccoli and Velveeta; spoon into greased 10 x 6-inch baking dish. Sprinkle with crumbs; dot with margarine. Bake 25 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings.
Melt chocolate. Combine with brown sugar and oil. Add eggs, one at a time; beat well. Add vanilla. Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of dough in powdered sugar; roll to coat. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Let cool.
Sift flour and sugar in bowl. Heat margarine, cocoa and Coca-Cola to boiling point. Pour over flour mixture. Mix soda into buttermilk. Add to flour mixture. Stir until it is cooled slightly before adding eggs, vanilla, salt and marshmallows will float. Pour into oblong pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease and flour 12 cup Bundt pan. Sift together flour, baking powder and salt. Set aside.
Combine first 4 ingredients; mix well. Combine milk and egg. Beat with fork in shallow dish. Dip chicken in egg mixture, then coat with flour mixture. Place on roasting pan, foil lined. Drizzle butter over chicken. Bake, uncovered, at 350° for 1 hour or until done. (I use 3 breasts, 3 thighs and 3 legs.)
Add first 5 ingredients and cook until tender, approximately 1 hour. Add soup and cheese. Simmer 15 minutes and enjoy!
Mix well until creamy and sugar is blended (not gritty), about 20 minutes.
In a 2-quart saucepan, heat Wesson oil. Wash and drain sauerkraut. Put it in oil. Cut in small pieces (rounds) the kielbasa. Put over sauerkraut and caraway seed. Cook on low heat for about 10 minutes.
Combine first 8 ingredients thoroughly. Shape into small balls and brown. Remove balls from skillet. Pour off drippings and stir in remaining ingredients. Mix until well blended and heat. Serve meatballs over a platter of hot noodles. Pour sauce on top.
Mix together. Bake at 350° for 10 minutes. Top with slivered almonds.
Marinate chicken in juice, garlic and seasonings 15 minutes. Cook chicken in oil 2 to 3 minutes or until chicken loses pink color. Add onion and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon onto tortillas. Top with cheese.
Cook ground beef with onion, drain. Mix everything together in crock pot and cook on low for 3 hours. Serve with tortilla chips.
Remove muskrat pieces in shallow, foil-lined pan. Make sauce from remaining ingredients and brush on pieces. Pour remaining sauce in bottom of pan. Bake, uncovered, at 300° for 90 minutes or until tender, basting every 15 minutes.
Bring oleo, sugar, syrup and canned milk to a boil in a skillet. Cook 3 1/2 minutes. Add cocoa, vanilla and nuts. Pour in pan and let set up. Cut into squares.
Mix butter and sugar until smooth. Add remaining ingredients. Form into small balls and place on cookie sheet. Flatten balls with bottom of glass. Bake at 350° for 15 to 20 minutes. Let cookies sit for 1 minute on cookie sheet if they are too soft to remove.
Cream in large bowl soft cream cheese and sour cream, mix in sugar, flour and vanilla. Beat with electric mixer until smooth. Separate eggs. Add beaten egg yolks a little at a time to cheese mixture and beat.
Mix all ingredients together. Bake at 350° for 30 to 35 minutes. Pies will be done when they look slick on top. Makes two 8-inch pies.
Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
Sift together dry ingredients (except brown sugar). Add beaten egg and mix until it has a fine, crumblike texture. Add fruit cocktail; mix thoroughly. Pour into large 10-inch buttered pie pan. Sprinkle with brown sugar and walnuts to taste. Bake for 1 hour at 300°. Serve topped with whipped cream or ice cream.
Mix oil, garlic, rosemary, salt and pepper. Brush over both sides of the birds. Grill or broil 4 to 5-inches from heat for 7 to 8 minutes to the side, basting several times with the oil mixture.
Put sugar and a little of the dry Kool-Aid mix in a small saucepan. Stir it together then add water. (Amount of water you add depends on how thick and sweet you want your syrup.) Cook over medium heat until sugar is dissolved and syrup starts to thicken a little.
Preheat oven to 375°. Mix all filling ingredients. Unroll crescent rolls. Do not separate. Arrange on 12 x 15 inch pan; roll to edges. On longest sides, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter. Leave 6 inches in center for filling. Spread filling in middle. Lift strips of dough across mixture to meet in center, twisting each strip one turn. Tuck ends up to form a braid. Brush with egg white over dough. Bake 25-28 minutes or until deep golden brown. 10 Servings.
Mix and pour into a 9 x 13-inch pan.	Let chill until firm.
While mixing other ingredients, put cabbage in very hot water to soften for easy rolling. In separate bowl, mix 1 can tomato paste, salt, pepper, a little sugar and enough water to come up to level of cabbage. Put meat and rice mixture on cabbage and roll. Pour tomato paste mixture over rolls and cook very slowly for 2 hours and 15 minutes. Never stack cabbage more than 2 deep.
Mix first 3 ingredients, then add eggs, one at a time. Add cake flour and milk. Mix. Add vanilla or coconut flavoring. Bake at 350° for 30 to 40 minutes.
Combine water and butter in small saucepan. Bring to a boil; add pancake mix, parsley and garlic, stirring vigorously until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating well. Drop tablespoon on soup. Cook about 2 minutes or until they come to the top.
Make crepes according to directions. The thinner the better. Make about 2 per person. Once the crepes are cooked (this can be done in advance), sprinkle the whole crepe with the chocolate and spread the jam evenly over the crepe. Roll the crepe, or fold into triangle, with some jam "over-flowing".
Melt margarine or butter in pan. Add sugar, egg, dates and pecans. Cook on low heat until it boils. Take off heat and stir in Rice Krispies and vanilla. Let cool. Form into balls.	Roll in coconut. Makes 55.
Slice the filet into thin strips, making sure to cut against the grain of the meat. Lay the sliced meat out flat. Cut the lemon in half and set one half aside. Squeeze the other half over the meat and pat so that all pieces are damp with lemon juice. Sprinkle the granulated garlic and the pepper evenly on the meat. Set meat aside for 10 minutes. Cut remaining lemon half into thin slices. Bring remaining ingredients to a simmer over high heat in a large saucepan. Add lemon slices, meat and optional ingredients (except toast). Saute for 3 to 5 minutes or until meat is done to your liking. Arrange the meat on toast slices and pour sauce over the top. Serve with a baked potato.
Thoroughly combine the pumpkin, salt, pepper, nutmeg, cloves and butter. Place in a small lightly buttered casserole. Beat egg lightly and mix in cream and Parmesan cheese. Pour over pumpkin gently. Bake in a 400° oven for 30 minutes or until top is puffed and lightly browned. Serve warm.
Coat a large nonstick skillet with cooking spray. Place over medium high heat until hot. Add onions, celery, green pepper, garlic and carrots. Saute until crisp-tender. Add tomato soup with mushrooms. Cook about 3 minutes, stirring occasionally. Add chicken. Put in slow cooker and cook for 1 hour or until chicken is tender. Serve over cooked rice sprinkled with parsley.
Grind cookies and set aside. Cream together cream cheese and sugar. Mix pudding according to package directions, using 3 cups milk. Add to cheese mixture. Fold in along with Cool Whip and vanilla.
Brown meat and onion with salt. Drain and put in large casserole dish. Layer with Tater Tots. Mix milk and soup and pour over Tots. Bake covered for 1 hour at 350°. Remove cover, sprinkle with cheese and return to oven for 10 minutes. Then sprinkle with onion rings and bake for 5 minutes more.
Mix and bake at 350° about 40 minutes in 2 unbaked pie crusts.
Chop half of mushrooms thinly; slice remaining mushrooms. Melt butter in 5 or 6-quart saucepan over medium-high heat. Add chopped mushrooms, onion and thyme. Stir often until lightly browned, 15 to 20 minutes. Mix flour with vegetables; pour into blender or food processor and whirl, adding as much broth as needed to smoothly puree mixture. Pour mixture back into pan, adding remaining broth, sliced mushrooms, bay leaf and cream. Bring to boil on high heat. Reduce heat to low; simmer to blend flavors about 10 minutes. Add sherry if desired. Salt and pepper to taste.
Saute 1 box sliced mushrooms and a chopped onion in butter. Add chicken broth. When warm, add 1 pint sour cream, salt and pepper to taste and paprika.
Make custard (I use Bird's custard powder) with 1 pint of milk. Let it cool, cover with wrap to stop skin forming. Cut sponge cakes into thick slices. Put into dish and add defrosted raspberries and macaroons. Pour over wine mixed with milk adding more sherry as necessary to soak the cakes thoroughly. Sprinkle with lemon rind. Add the almonds and cover with cooled custard. Beat cream and egg whites together until stiff. Sweeten to taste and pile on top of custard.
Bring salted water to a boil. Put the chicken livers into the pan and simmer about 5 minutes. Drain and mash livers. Put them through a food mill. Add the other ingredients and chill.
In a 3-quart saucepan, cook bacon over medium-high heat until crisp. Drain fat. Add remaining ingredients. heat to boil, reduce heat, cover and simmer 15 minutes, stirring occasionally. Makes 4 servings.
Cook broccoli, drain and add to chicken broth. I use chicken bouillon cubes (2 cubes per 1 cup of water). Saute chopped onion in butter until clear. Add to broccoli and chicken broth. Bring to a boil, add cheese, salt and pepper to taste. Can cook this in crock-pot for several hours.
Combine Marshmallow Creme, sugar, milk, margarine and salt. Bring to a full boil over medium heat. Stir constantly. Boil for 5 minutes, stirring. Remove from heat. Add milk chocolate morsels and semi-sweet morsels. Stir until melted and well blended. Add nuts and vanilla. Pour into aluminum foil lined 8-inch square pan. Chill 2 hours.
Put sugar, water and butter in a saucepan. Without stirring, cook until a little of the boiling syrup dropped in cold water makes a hard ball or is brittle. Flavor with 5 to 10 drops of oil of peppermint or to suit taste and pour out on a marble slab or platter. When cool, pull until light. Make a long roll and cut into cubes with scissors or cut into finger length pieces. Fold 2 ends together and cut across the center. This will give a twisted effect and make the right size. When candy is cut, put in a tightly closed tin box and leave for 8 to 10 hours to cream.
Break into pieces the eight slices of bread and layer into the bottom of a 9 x 13-inch pan. Layer half of the cheese, half of the meat, half of the cheese and the other half of the meat.
Spread nuts in pan; spread coconut over top of nuts. Mix cake mix as directed. Cream together the cream cheese, margarine and powdered sugar. Combine and spread over cake. Bake at 350° for 1 hour.
Measure all ingredients into plastic bag or airtight container. Store for up to 2 months.
Boil potatoes (do not overcook). Cook and coarsely grate potatoes. Melt butter and add cheese. Stir in sour cream. Combine everything and pour in greased casserole. Dot with butter. Bake at 350° for 25 minutes.
Put 1/2 carrots and apples in baking dish. Mix other ingredients and put 1/2 on top. Repeat. Pour orange juice on top and bake at 350° for 45 minutes. Serves 6.
Cook macaroni and drain. Put in buttered casserole. Saute celery in butter. Add to macaroni. Brown ground beef with onion, salt and pepper; drain and add on top of celery. Sprinkle half of cheese over meat layer. Spread can of soup over cheese. Add tomatoes on top of cheese and sprinkle the last half of cheese on top. Bake at 350° for 45 minutes, covered and 15 more minutes, uncovered.
Mix ingredients; cheese just room temperature. Shape. May roll ball in chopped parsley or bacon bits. Chill 2 hours.
Combine first 6 ingredients. Chill. To serve, add ginger ale, stirring well. Yields 4 1/2 quarts. This makes a great Christmas punch.
Mix all ingredients together. Pour into greased and floured 9 x 13-inch cake pan. Bake 25 minutes at 350°. Makes 32 cupcakes; bake for 20 minutes.
Combine 1/2 of onion, salt and pepper and all of the meat. Make the meat balls; brown them in the Wesson oil with the remaining onion and green pepper. Drain off the fat. Sprinkle with chili powder. Add tomato sauce; simmer for 15 minutes, stirring occasionally. If it's dry, add 1 cup tomatoes or another can of sauce. Serve with spaghetti.
Mix first 3 ingredients and make a well. Add eggs and milk. Mix with hands. If too sticky, add flour. Wrap in foil and let set for 30 minutes. Roll out thin.
If frozen berries are used, drain well and blot with paper towel. Mix all ingredients together and pour over top of cake. Allow to run down the sides. If making layer cakes, spread glaze between layers.
Make a spread by mixing olives, onions, cheese and enough dressing to make a paste. Spread paste on French bread that has been sliced face open. Spread paste evenly over one side of the bread. Place top of the bread and bake at 375° until bread is browned. Slice into 2-inch slices or little squares.
Fry bacon until crisp. Drain and crumble; reserve. Remove all grease from skillet, except enough to coat the bottom (about 2 tablespoons). Saute onion and green pepper over medium heat in same skillet until softened and beginning to brown, about 5 minutes. Stir in desired amount of cherry peppers (I use about 6 to 8 for noticeable heat) and chopped tomatoes. Reduce heat to low.
Cream sugar and Wesson oil together. Add eggs, one at a time, beating after each addition. Sift baking powder and soda with flour. Add buttermilk and vanilla. Beat until smooth. Bake in 350° oven until cakes are light brown.
Mix lemonade or limeade with sweetened condensed milk. Stir in whipped topping. Pour into baked pie shell and chill.
Saute mushrooms, green pepper and onion in margarine. Stir in tomato paste, water and seasoning; simmer for 15 minutes. Stir in cheese. On lightly floured board, roll pastry to 1/8-inch thickness; cut into 3 1/2-inch rounds. Spoon 1 teaspoon mixture on center of each round. Fold in half; press edges together with fork. Bake at 450° for 10 to 12 minutes, or until lightly browned. Makes about 3 dozen.
Mix first 3 ingredients. Add melted butter, beaten eggs and milk. Stir. Add vanilla and vinegar. Put into unbaked pie crust. Bake 30 minutes at 400°.
Cook spinach according to directions on package; drain well and squeeze to remove excess moisture. Combine spinach and remaining ingredients, mixing well. Shape spinach mixture into 1-inch balls and place on lightly greased cookie sheets. Bake at 425° for 15 to 20 minutes. (Spinach balls may be made days in advance and frozen.) Makes 10 dozen.
Gradually add starch to glue. Add tempera paint or food coloring for color. If too gooey, add more starch. Store in a plastic bag. Use often and it will last a long time.
In a small bowl, combine filling ingredients; stir well until mixture forms a ball (for easier handling, refrigerate 1 hour). Shape into balls, using 1/2 teaspoon of mixture for each.
Beat limeade, Eagle Brand milk and food coloring. Fold in Cool Whip and pour into pie crust and refrigerate.
Layer chopped broccoli in a casserole dish. Add 1 can of celery soup over the top of the broccoli. Add the melted margarine into the bread cubes and stir until well moistened. Add this to the top of the soup. Continue to layer, broccoli, soup and bread mixture. Bake in 350° oven for 30 minutes, or in a microwave oven for 20 minutes.
Slice squash and cook with onion in small amount of water. Drain. Add cracker crumbs, butter and almost all of cheese. Salt and pepper to taste. Beat eggs slightly, then add milk. Mix with squash mixture. Pour in casserole dish. Sprinkle with remainder of cheese. Bake at 425°.
Mix the flour and Crisco until lumpy. Stir egg, salt and sugar together and add enough water to make the cup full. Add to flour mixture and mix slightly until dough is ready to roll into pie crust form. Pinch off amount needed for pie tin to be used and roll out on floured board or cloth and place in pie pan. Freezes well.
Combine the pumpkin, sugar and oil. Stir together the flour, baking powder, cinnamon and salt. To dry ingredients, add pumpkin mixture along with soda dissolved in milk. Mix well. Add chocolate chips and vanilla. Drop by teaspoon on lightly greased pan. Bake at 375° for 10 to 12 minutes. Makes 40 cookies.
Mix dressing and add other ingredients. Bake at 350° for 1/2 hour. Cover top with catsup and return to oven and bake another 30 minutes. You may bake with bacon strips on top, if you like.
Grind all ingredients together and mix with 1/2 bottle chili sauce. Spread onto one half of hamburger bun and put under the broiler until the cheese melts.
Combine all ingredients except water. May make the full amount with 6 quarts of water, or add teaspoons of mixture in 1 cup hot water. Add mixture to taste.
Mix thoroughly. Roll dough around a maraschino cherry. Roll into a smooth ball in palms. Dip into melting chocolate. Let harden.