HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix buttermilk and pudding together, then add Cool Whip and mix. Drain fruit and add the rest of the ingredients and mix well. Refrigerate.
In food processor, chop carrots, parsnips and scallions. Mince garlic. Melt butter in large stock pot saute vegetables and garlic 5 minutes. Add chicken broth and potatoes. Cook, covered 10 minutes. Add tomatoes, parsley, basil, tarragon, pepper and nutmeg. Cover and cook over medium heat 15 minutes. Reduce heat to low. Uncover and simmer 30 minutes.
Combine milk, shortening and sugar in saucepan. Heat until shortening melts. Cool to 105° to 115°. Place yeast in a large bowl. Add milk mixture and let stand 5 minutes. Stir in 3 cups of flour. Cover and let stand at room temperature 1 1/2 hours. Add remaining 2 cups flour, baking powder, soda and salt, stirring well. Cover tightly and refrigerate for 8 hours or up to 5 days!
Fry meat and drain. Add spaghetti sauce, mushrooms and seasonings. Boil noodles. Mix cottage and Parmesan cheeses and egg. Layer: meat sauce, noodles, cottage cheese mixture and Mozzarella cheese. Continue layering in that order until all is used. Bake at 375° for 1/2 hour.
Saute onion in 1 stick of margarine. Mix with hash browns, chicken soup and sour cream. Melt 2nd stick of margarine, mix with crushed tube of Ritz crackers and set aside. Salt and pepper potato mixture to taste. Sprinkle with grated cheese and cracker topping.
Bring soup to boiling point. Add cheese and let cool. Dissolve Jell-O in water and add. Add other ingredients. Pour into molds and allow to become firm. Unmold on lettuce.
Add shortening to chocolate. Melt in a double boiler. Beat eggs. Add sugar gradually. Add chocolate mixture and beat well. Sift flour and salt together; add to mixture. Add vanilla. Bake in a greased 8 x 12-inch pan for 35 minutes at 350°.
Cut underside	membrane of lobster tails and around edges and remove. Insert skewers lengthwise through meat to keep tails flat during cooking. Place on grill about 4 inches from coals, flesh side down, 3 to 5 minutes. Turn, brush meat with a mixture of pineapple juice and remaining ingredients, and continue grilling until meat is opaque and tender.	Brush meat several times during cooking and again just before serving. Serve with remaining sauce and lemon wedge.
Put first 3 ingredients in skillet and brown. Mix all other ingredients with the meat. Bake in covered casserole at 350° for 45 minutes. Remove cover and bake another 15 minutes. Grated cheese may be added.
Mix self-rising cornmeal, plain cornmeal and sugar; add boiling water and mix well. Beat eggs and milk. Pour into cornmeal mixture. Stir well. In 10-inch frying pan or baking dish, melt margarine. Pour batter into pan. Scoop margarine over the top of batter. Bake at 400° for 25 to 30 minutes until nice and brown.
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in raspberries (with syrup). Mix remaining ingredients; stir into gelatin mix. (Salad will be slightly lumpy.)
Boil one chicken with a pinch of rosemary. Bone and pull off bone. Cook two packages of chopped broccoli according	to directions	on packages. Put one layer	broccoli, chicken, salt and pepper to taste and Parmesan cheese. Layer twice. Bake in preheated 350° oven for 45 minutes.
Cream shortening and sugar. Combine soda to milk and then add to mixture. Then add rest of ingredients. Drop from spoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cut vegetables; cover with water in large pot. Boil for 10 minutes. Cover and lower heat; simmer until vegetables are soft. Eat as much and as often as you want. Can be frozen.
Dissolve jello in boiling water, add cold water. Let thicken slightly. Mix remainder of ingredients and add to jello. Refrigerate 2 hours.
Mix all ingredients together. Sprinkle into raw hamburger and form patties. Can also be used as a rub for chicken.
Toss with fork the sugar, flour and corn meal. Add eggs, butter, milk, lemon juice and rind. Beat thoroughly. Pour into shell. Bake 15 minutes at 375°, then 45 minutes at 325°.
Put all ingredients in crock-pot, cover and cook on low for 6 to 9 hours. Serve with mashed potatoes (rich gravy). More liquid if needed.
In a large skillet, melt butter or margarine over medium heat. Add chicken; saute 5 minutes. Stir in water, soup mix and lemon. Reduce heat to low; cover and simmer 15 minutes or until chicken is tender. Remove chicken and discard lemon. Combine sour cream, cornstarch and dill weed. Add to skillet and bring to a boil, stirring constantly, until thickened. Return chicken to skillet until serving time. Serve over rice or pasta. Yields 4 to 6 servings.
In large bowl, mix cornmeal, salt and soda. Add remaining ingredients; stir just until blended. Turn into well-greased 12-inch round baking dish or skillet. Bake 40 or 45 minutes at 350° or until set.
Cook cauliflower in 1 cup water until tender; drain, reserving liquid. Blend cauliflower and reserved liquid until smooth. Saute onion in butter in saucepan until tender; stir in flour. Gradually add remaining cup of water and the bouillon, stirring until well blended. Heat; stir while thickening. Stir in blended cauliflower and shredded cheese. Cook until cheese melts. Add milk and nutmeg. Heat through; garnish with parsley. Makes 6 to 8 cups.
Peel and cut potatoes into small cubes and brown lightly in oil. Chop onion and saute in oleo.
Bring punch, sugar and lemon juice to a boil. Remove from heat and add pectin. Return to heat and boil 1 minute. Seal in sterilized jars. Yield: 5 six-ounce jars.
Use quantities to suit your needs. Cut up chicken or breast. Brown in heavy skillet with oil. Remove chicken, then in skillet, place cut up celery, carrots, onion and potato cut into quarters. Place chicken on top. Place lid on skillet and cook for 45 minutes or until veggies are cooked. Add a little water to bring to steam if needed.
Combine all ingredients in container of electric blender. Cover and process until smooth. Pour into glasses and serve immediately. Makes 3 cups.
Combine and bake 1 1/2 hours at 350°. Can be served with rice or chow mein noodles.
Cook raisins or apples. Make pie crust. Take a saucer and cut out some shells and fill the half crust with fruit. Fold over and pinch the edges together and fry. Fry until crust is brown. Good for an afternoon snack for school children.
Beat eggs until fluffy; add oil, sugar, zucchini, nuts and vanilla. Mix well. Add flour and cinnamon; pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done; cool for 15 minutes. Remove and cool on a rack. Best when 2 to 3 days old. Can be frozen.
Combine Hidden Valley dressing and dill weed with vegetable oil. Toss with oyster crackers.
Boil large pan of water. When boiling, add linguine; cook according to directions. While water is heating, in a small saucepan, put oil and garlic. Saute until golden. Add anchovies with capers; cook just until dissolved. Add tuna and heat. Turn off. Reheat one minute when linguine is done.
Heat oven to 400°. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off.
Wrap in aluminum foil and bake for 1 hour at 350°. These are also good to cook in hot fire coals while camping. Cook for about 1 hour also.
Pick sweet fern and hang to dry. Takes approximately 3 days to dry. When dry, pick leaves off stems and crush; store in container for later use.
Layer rice and corn in a baking dish. Sprinkle with salt and pepper. Pour 1 can of soup and 1/2 cup water over corn. Add onion and green pepper. Crumble uncooked hamburger over onion and green pepper. Sprinkle with salt and pepper. Pour another can of tomato soup and 1/4 cup water over meat. Cover and bake at 350° for 1 hour. Uncover and bake about 30 minutes longer.
Heat chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping (thawed), blending until smooth. Spoon into crust. Freeze until firm (about 4 hours). Garnish with chocolate curls.
Brown meat and onion; cook until onion is transparent. Stir in seasonings and tomatoes. Add soup and rice; simmer 5 minutes, stirring occasionally. Place mixture in baking dish. Top with cheese strips. Broil briefly until cheese is melted. Yields 6 servings.
Mix well, but do not beat! Spread on buns and put in broiler oven until cheese melts.
Measure ingredients into a mixing bowl. Mix thoroughly. Bake at 375° for 25 to 30 minutes.
Melt 1 cup chocolate morsels in a heavy saucepan over low heat, reserving remaining morsels. Set melted morsels aside. Beat butter at medium speed with an electric mixer until fluffy; gradually add 1 cup sugar, beating well. Add egg, milk and vanilla, mixing well. Add melted morsels, mixing until blended. Combine flour and next 3 ingredients; gradually add to butter mixture, mixing well. Stir in remaining chocolate morsels. Roll dough into balls, one tablespoon at a time. Roll balls in 1/2 cup sugar. Place on lightly greased cookie sheets. Bake at 400° for 8 to 10 minutes. (Cookies will be soft and firm up as they cool.) Remove to racks to cool. Yields 4 1/2 dozen.
Stir yeast and milk, then add flour and sugar. Put in jar, put plastic on top. Leave on counter. Stir it 2 times a day for 7 days with wooden spoon or plastic. After 7th day, start the following process.
Combine first 11 ingredients in a large bowl; beat 2 minutes at medium speed of electric mixer. Spoon batter into 2 greased and floured 8 x 4 x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans for 10 minutes. Remove from pans and cool completely on wire racks. Drizzle bread with Orange Glaze. Yield: 2 loaves.
Saute mushrooms, onions, garlic and parsley in margarine. At same time, warm 2 cans cream of mushroom soup and sour cream. Add mushroom mixture to soup and sour cream. Cover and simmer for 10 minutes. Serve over cooked egg noodles and garnish with shredded Cheddar cheese.
Brown hamburger and drain well. Mix cornmeal, flour, egg, corn, peppers and onion in large bowl. Pour 1/2 cornbread mixture into greased pan (10 x 13-inch). Layer cornbread mixture with meat and cheese. Pour remaining cornbread mixture on top of meat and cheese. Bake at 350° until done (golden brown).
Mix all ingredients together except potato chip mixture. Pour into a large baking dish and top with potato chip-cheese mixture. Bake in a 350° oven (preheated) for 30 to 45 minutes.
Mix all ingredients. Add melted oleo and crushed crackers on top. Cook about 30 minutes at 325°.
Put dill weed and 1 to 2 sections garlic cloves in bottom of each quart jar. Add each cucumber (whole) to fill jar. Bring mixture of water, vinegar and salt to boil. Pour over cucumbers. Seal with hot lid. Turn jars upside-down for 8 hours.
Sprinkle nuts, figs and raisins with a small amount of flour. Cream the butter. Blend in molasses and honey. Add eggs. Sift baking powder, remaining flour, salt and spices. Add to batter alternately with milk. Bake 2 hours in greased 10-inch tube pan at 300°.
Place all the ingredients in a medium size glass bowl and mix well. Cover and let stand at room temperature at least 30 minutes before serving. Or chill in the refrigerator overnight. Stir well and serve on hamburgers or as an accompaniment to meats. Store tightly covered in the refrigerator for up to 1 week. Makes about 1 1/4 cups.
Cut lettuce and green onions. In another bowl, mix almonds and noodles. In a shaker or jar, add sugar, oil, Accent, salt, vinegar, poppy seed and pepper. Just before serving, add noodles and almonds to lettuce, then shake dressing well and pour over lettuce mixture. Serve immediately.
Cook spaghetti; drain. Place cooked turkey in 3-quart casserole dish. Pour in soup and broth. Add other ingredients. Toss lightly. Top with cheese. Bake at 350° for 1 hour.
Scrub potatoes and cook in jackets until fork-tender. Drain and cool. Remove jackets and cut potatoes to desired size. Dice hard-boiled eggs, onion and celery. Combine with the potatoes. In a separate bowl, combine remaining ingredients. Pour over potatoes and eggs. Chill until serving time.
Toss chicken, celery, grapes, pineapple chunks, orange segments and 2 teaspoons of pecans together gently. Mix salad dressing and salt with chicken mixture and chill. Place lettuce leaves and cantaloupe slices on plate and top with chicken salad. Garnish with remaining pecans. Serve with assorted crackers.
Prepare rice and broccoli according to package directions. Saute onion and celery in melted butter. Combine sauteed vegetables, rice and broccoli. Melt Cheez Whiz in soup and 1/2 cup water in saucepan. Stir in broccoli mixture, blending well. Spoon in greased casserole. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix together dry ingredients. Add milk and egg; beat well. Add butter. Fold in 1 cup cherries. Preheat oven to 375°. Fill greased muffin tins 2/3 full. Bake for 20 to 25 minutes. Serve hot with butter.
Heat oil and add onion, pepper and garlic. Saute 4 minutes or until onion is soft. Add carrots. Cook, covered for 2 minutes. Add zucchini, squash, chili powder, oregano and cumin. Saute one minute. Add tomatoes, water and salt. Bring to a boil. Lower heat and simmer partially covered for 15 minutes. Stir in all beans. Simmer, stirring frequently, 10 minutes to heat through.
Brown pork chops in a frying pan with garlic seasoning or salt and pepper. Place in a flat 9 x 14-inch oblong shallow baking dish. Mix tomatoes and spaghetti sauce mix together. Pour mixture over the pork chops. Place onions on top. Cover with foil and bake at 350° for 50 minutes to 1 hour.
Put 1 can cream of celery soup (undiluted) in electric skillet. Slice potatoes on top of soup. Put cabbage on top of potatoes, then green chilies on top of cabbage. Put another can of undiluted cream of celery soup on top of this. Cook until vegetables are done. Slice German sausage on top of this; cook just until sausage is warmed.
Cream butter with cream cheese. Add confectioners sugar and vanilla. Form into balls. Chill. Coat with melted chocolate.
Brown beef and onions, drain. Add soup and vegetables. Pour in casserole dish. Sprinkle cheese on top. Bake at 400° for 20 minutes.
Mix all in blender. Pour into a 9-inch pie shell and bake at 400° for 40 minutes or until knife inserted into center comes out clean like custard. I like to serve it very cold with Cool Whip in the summer.
Stir flour, salt, baking powder and baking soda. Set aside. Cream butter, sugar and almond extract. Add eggs, one at a time. Beat thoroughly after each. Add flour mixture; fold in berries. Bake at 325° until done.
Put together beef, spices, and tomatoes. Heat through. Cover bottom and sides with tortillas in 9x13 pan. Spread meat inside; top with tortillas. Mix cottage cheese, mexican cheese, and egg. Pour over tortillas. Bake at 350° for 30 minutes. Remove from oven. Serve with salsa, sour cream, lettuce, tomatoes and onions.
Mix eggs, brown sugar, molasses, shortening or margarine and boiling water. Add flour mixed with baking powder, salt, soda and spices.	Pour into 9 x 12-inch greased pan (will be thick when cut into squares) or can bake in muffin pans (24). Add raisins to batter after it is in the baking pan. Lightly press into the batter with a fork.	Bake at 350° for about 30 minutes, less for muffins.
Melt butter; add onions, bell peppers, celery and garlic and lightly brown. Add crawfish tails and cook approximately 15 minutes. Add cream, cheese, Tony's and noodles and let set for approximately 5 minutes. Cook noodles first (add parsley after crawfish has cooked). May add mushrooms, if desired. When you add your half and half and cheeses, cook on a low fire for approximately 15 to 30 minutes.
Saute Italian sausage, onion and garlic cloves. Add stewed tomatoes, beef broth, water, red wine, carrots, basil, oregano and tomato paste. Cook for 1 hour.
Place biscuits in pie pan. Mix soup and chicken. Pour over biscuits and bake according to directions on biscuit can. Serve immediately.
Brown sausage and drain. Mix all ingredients together. Add sausage to mixture. Pour into a 9 x 13-inch greased pan. Chill overnight. Bake at 325° for about 1 hour.
Cream sugar and shortening; add eggs and mix well. Combine jam and buttermilk. Add alternately to creamed mixture with sifted dry ingredients. Fold in jam. Pour into well-greased tube pan. Bake at 350° for 45 minutes or until well done.
Mix all ingredients together and form into small loaves. Roll in powdered sugar. Wrap tightly in plastic wrap and refrigerate.
Bring to a boil all except popcorn. Let boil 5 minutes. Add 1 teaspoon soda. (It will foam.) Stir well. Pour over popcorn and stir well. Bake 1 hour at 200°; stir 2 times while baking. When done, spread out on table to cool.
Cover potatoes with water and cook until almost tender. Put into baking pan. Add sugar, nutmeg, cinnamon and butter. Put pie crust on top.	Sprinkle with	sugar and dot with butter. Bake at 350° until done.
Microwave chocolate morsels in a 4 c glass measuring cup at high 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in vanilla wafer crumbs; cover and chill 2 hours. Shape mixture into 1 inch balls; cover and freeze 1 hour or until firm. Microwave chocolate coating in a 4 cup glass measuring cup at high 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Dip balls in coating; place on wax paper. Place white chocolate and shortening in a small heavy duty ziploc bag. Submerge in hot water until chocolate melts; knead until smooth. Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freezer.
Mix well flour, salt and pepper, then roll meat in mixture and brown in oil using large Dutch oven, then brown onions. Add water and carrots; bring to boil. Reduce heat and simmer 2 to 2 1/2 hours until meat is tender, then add peas or beans. Cover and continue to cook until meat is completely done. Can be stored in freezer.
Pare potatoes, cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in the bag, coating potatoes with the dry mixture. Melt butter in a 9 x 13-inch pan. Place potatoes in the pan. Bake 1 hour at 375°. Turn during baking. Sprinkle with chopped parsley when browned and tender. Serves 6 to 8.
Fry bacon bits in a skillet until crisp. Remove with a slotted spoon and reserve. Pour off all but 2 tablespoons of the drippings from the pan and discard. Trim asparagus and cut off tips. Cut stems on the diagonal into pieces 1 inch long. Add stems to skillet and cook over medium-high heat, stirring constantly until they are crisply tender and bright green, about 5 minutes. Add tips and cook 1 minute longer. Add vinegar, sugar, mustard, salt and pepper, then heat to boiling while stirring. Add bacon bits. Put lettuce in a warmed bowl. Pour asparagus mixture over. Sprinkle with eggs, toss and serve warm.
In a large bowl, cream first four ingredients. Stir in eggs, milk and vanilla. Add flour, soda, salt and oatmeal. Mix well. Stir in chocolate chips, peanut butter chips, walnuts, raisins, coconut or whatever you like. I use 1 cup chopped walnuts, 1 cup raisins and 1 cup chocolate chips. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake in a preheated 350° oven about 12 minutes. Makes about 8 dozen.
Cream shortening with sugars; add egg and pineapple, mixing thoroughly. Add flavoring. Sift flour, measure and sift with salt, baking soda and baking powder. Add to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet. Bake in hot oven at 400° about 10 minutes.
Mix together all of the ingredients; put in a 2-quart casserole dish. Melt 1 stick butter (oleo) and stir in one row of crushed Ritz crackers. Sprinkle mixture over casserole. Bake at 350° for 1 hour and 15 minutes.
Steam vegetables (broccoli and carrot) 3 minutes. Plunge into cold water and drain. Combine vegetables with tortellini, pepper and onion. Combine remaining ingredients in plastic container with lid. Shake! Pour over broccoli mixture. Refrigerate and enjoy!
Chop beets and prunes. Mix beets and prunes with walnuts. Add mayonnaise and salt to taste. Mix and put in refrigerator for 2 hours.
Saute bacon in a Dutch oven until brown and crisp. Add onion and cook until tender. Add water and potatoes; simmer until tender.
Brown meat; drain. Put meat and all other ingredients in crock-pot. Cook on low 6 to 8 hours. Serve over rice.
Separate crescent rolls into 8 rolls. Cut thawed chicken breasts into 3 pieces each. Lay 1 piece of chicken on each open crescent roll, then sprinkle shredded cheese over chicken. Close ends to cover chicken. Place crescent rolls in 9 x 12-inch dish.
Place vegetables in shallow baking dish (10 x 6 x 2-inch). Blend soup, milk and cheese; pour over vegetables. Top with crumbs. Bake at 350° for 30 minutes.
Melt butter; pour in casserole. Pour potatoes over butter; add onions. Mix sour cream, cheese and soup and spoon over potatoes. Sprinkle with crushed cereal or cracker crumbs. Bake at 350° for 40 to 45 minutes.
Mix dry ingredients; add eggs, orange juice and oil. Mix well. Add nuts and mix. Add cranberries and mix. Pour into greased tins and bake at 375° for 25 minutes. Yield: 12 muffins (large).
Pound chicken breasts thin. Flour chicken breasts. Spread Boursin cheese on breasts. Top with Prosciutto. Roll up; secure with toothpick. Brown in 1/4 cup butter. Add 1/2 cup Galliano liqueur and chicken bouillon, simmer 30 to 40 minutes. While chicken is cooking, make rice. Saute mushrooms with remaining butter and Galliano. Serve on platter with chicken breast on rice. Cover with mushrooms and sauce.
Brown green pepper, onion and hamburger in skillet. Season to taste with garlic powder. Cook macaroni as specified on box. Mix hamburger mixture, spaghetti sauce, shredded cheese and macaroni in a 13 x 9 x 2-inch cake pan (add mushrooms, if desired). Bake at 350° for 1/2 to 3/4 hour, or until cheese is melted.
Cook ground beef with onion, pepper, garlic and seasonings. Drain. Mix flour with meat. Add beans and parsley. Add barbecue sauce and mustard. Heat and serve.
In an electric mixer bowl, beat eggs at high speed until very pale and airy, about 3 minutes. Gradually add sugar and continue beating until the mixture forms a ribbon, about 5 minutes. Add honey, vanilla, anise seeds, grated orange and lemon zest, beating after each ingredient. Sift together the flour, baking powder and salt. Add to the egg mixture and, using a rubber spatula, stir in gently to incorporate. Transfer dough to a lightly floured work surface and knead briefly. Press dough into floured molds (use your favorite holiday molds). Lightly tap molds to release imprinted cookie dough. Transfer to baking sheet. Position rack in the middle of an oven preheated to 300°. Bake until lightly golden and very crisp, approximately 20 minutes. Transfer to cooling racks and let cool completely. Store in an airtight container at room temperature for up to 2 weeks. Makes about 2 dozen cookies.
Mix well. Form into little balls. Put on greased cookie sheet (Pam works well). Bake at 350° for 15 minutes.
Preheat oven to 400°. Beat egg whites first. Set aside. Combine all other ingredients. Add egg whites last. Bake at 400° for 15 minutes. Lower heat to 350° and bake until done. Makes two 9-inch pies.
In a large bowl, beat the eggs, milk and salt. Stir in the remaining ingredients. Pour into a greased 8 inch square baking dish. Bake uncovered at 350° for 45 - 50 minutes or until a knife inserted near the center comes out clean.
Preheat oven to 350°. Mix flour, baking powder, soda, salt and cinnamon in a bowl. In a very large bowl, beat butter on medium speed until creamy. Gradually beat in both sugars for 2 minutes. Add eggs, one at a time, beat well and and vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. Drop by tablespoon onto lightly greased baking sheets spacing 2 - 3 inches apart.