HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in microwave as directed on package or on High setting (for fresh) until tender. Add margarine, salt and orange juice and heat in microwave until margarine is melted. Top with toasted slivered almonds.
In small bowl, beat together egg white and water. Stir in pecans, stirring until all surfaces are moistened. Mix together sugar and remaining ingredients, sprinkle over pecans and mix well to coat all sides. Spread on lightly greased or foil-lined cookie sheet and bake in preheated oven at 300° for 30 minutes. Stir about halfway through baking time to assure crispness and even drying.
In a large saucepan, combine sugar, milk and margarine. Bring to a boil while stirring. Remove from heat; mix in the chips. Stir and melt. Add the oatmeal and mix well. Drop dough from spoon onto a waxed paper lined tray. When cooled they are ready to enjoy.
In a small mixing bowl, beat cream cheese and butter until smooth. Beat in marshmallow cream. Fold in whipped topping. Serve with fruit. Store in refrigerator. Yield: about 4 cups.
Mix all ingredients together. Place in casserole bowl. Top with 1 roll of Hi Ho or Ritz cracker crumbs (35 crackers), 1/2 cup slivered almonds and 1/2 cup margarine. Bake at 350° for 35 to 40 minutes.
In a large bowl, beat egg yolks and sugar until thick and pale yellow. Beat or fold in Mascarpone until thoroughly incorporated. Mixture should be completely smooth. Beat egg whites until stiff and fold into Mascarpone mixture. Combine Espresso and brandy. Dip ladyfingers very quickly into coffee-brandy mixture, one at a time, and line the bottom of a 13 x 9-inch rectangular dish. Spread half of the Mascarpone mixture over the ladyfingers and sprinkle with powdered cocoa. Dip more ladyfingers into the Espresso-brandy and make another layer. Cover with Mascarpone and sprinkle with cocoa. Cover with plastic wrap and refrigerate several hours or overnight. Just before serving, peel some chocolate into curls with a carrot peeler and sprinkle over the cake.
Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. Shape into medium-size meatballs. Fry gently in oil, until slightly browned, or place on foil-covered cookie sheet for 1/2 hour at 350°. Gently place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.
Blend together cocoa, cornstarch and sugar. Add milk, a little at a time. Cook slowly until thickened. Remove from heat. Add vanilla and butter. Stir gently, until cool and thick enough to spread. This will frost 2 layers.
Cook pasta according to package directions; drain and rinse. Place in a 2 1/2-quart salad bowl. Add turkey, celery, onion and green pepper. Toss to mix. Combine dressing mix, sour cream, salad dressing and garlic salt. Add to pasta mixture and mix well. Sprinkle with almonds and paprika. Garnish with pepper ring and tomato slice, if desired. Yield: 6 to 8 servings.
Brown meat. Add onion, salt, pepper and water. Cover and simmer approximately 1 1/2 hours.
Heat oven to 350°. Grease bottom only of an 8-inch square pan. Melt in 2-quart saucepan over low heat stirring constantly the butter and chocolate chips. Beat in thoroughly with spoon the rest of the ingredients. Spread batter evenly in pan. Bake about 30 minutes or until center is set. Cool completely. Cut into 2-inch squares.
Cook linguine according to package directions. Add broccoli for last 4 min. of cooking time. Drain.
Mix dry pudding with pineapple. Save about 2 tablespoons for dissolving gelatin. Add nuts. Fold in Cool Whip. Dissolve gelatin in pineapple juice. Mix into salad. Chill.
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup. Level with a knife. Combine flour and sugar in bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add almonds; toss well. Combine apple and Amaretto in a bowl. TOSS WELL. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown.
Preheat oven to 350°. Prepare and bake mix using package directions for a 13 x 9-inch cake pan. Mix cream cheese and whipped topping in a bowl. Spread over cooled cake. Combine pudding mix and milk in a bowl. Mix well. Spread over cream cheese mixture. Top with remaining 8 ounces whipped topping. Chill until serving time. Yields 18 to 20 servings.
Boil water. Add to gelatin. Stir until dissolves. Add tomato sauce and vinegar; stir. Chill slightly. Add vegetables. Pour into individual serving dishes or 8 x 9-inch pan. Chill until set. Serve over bed of lettuce.
Cook ground beef and drain. Add sauce. Cook noodles. Blend eggs, Ricotta and 1 cup Parmesan. Alternate layers, starting with meat sauce, noodles, Ricotta mixture and meat mixture. Repeat. End with noodle layer. Top with Mozzarella cheese and remaining Parmesan cheese. Makes 4 bread loaf pans.
Brush the dough or crust with a little olive oil to the edge. Spread tomato sauce over the dough to within 1/2-inch of the edge. Distribute Mozzarella slices over the tomato sauce and season with pepper. Arrange basil leaves over the Mozzarella, reserving a few garnish if you wish. Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza in the oven and bake for 6 to 8 minutes or until the bottom if crisp and browned and the top is bubbling. Garnish with the reserved basil leaves, if desired. Yield: one 12-inch pizza.
Cream sugars, butter, oil and egg together. When well blended, add sifted flour, soda, salt and cream of tartar. Blend well, then add oatmeal, nuts, coconut and Rice Krispies, stirring just enough with a wooden spoon to mix. Drop by small spoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes at 325°.
Combine oil and sugar. Mix well. Sift together dry ingredients. Sift 1/2 dry ingredients into sugar-oil mixture. Blend well. Sift in remaining dry ingredients alternately with eggs one at a time. Mix well after each addition. Add carrots and mix well. Add nuts last. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes. After, cool at least 10 minutes in pan. Remove from pan and finish cooling. Can sprinkle with powdered sugar.
Mix and press into 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes. Cool.
Brown the meat with the onion. Mix together all ingredients except the noodles. Bake at 350° for 1 hour. Add noodles. Mix 3/4 into the casserole and spread the rest evenly over the top. Bake 15 minutes longer.
In large bowl, combine taco sauce, mustard and lime juice; mix well. Add chicken, turning to coat; marinate for 30 minutes. In large heavy skillet, melt butter until foamy. Remove chicken from marinade; fry until browned on all sides, turning frequently. Add remaining marinade; cook about 5 minutes longer, until chicken is fork-tender. Remove chicken, boil marinade 1 minute and spoon over chicken. Place 1 tablespoon sour cream on top of each piece; top with lime segment.
In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
Preheat oven to 375°. Cream shortening, sugars, eggs and vanilla together. Blend in chocolate chips. Gradually add in flour on medium speed of mixer. Bake for 30 to 35 minutes. Cool for 25 minutes, then cut into squares.
In large bowl, mix first seven ingredients. Add eggs, water and pumpkin. Beat thoroughly. Pour into 1 pound coffee cans, filling cans about halfway. Bake at 350° for one hour.
Vegetables: butter beans, peas, squash, corn, any vegetable you would freeze.
Preheat oven to 425°. Combine all ingredients and beat well. Bake in a greased and floured 8-inch cake pan for 20 to 25 minutes. Makes 8 servings.
Beat egg in medium bowl. Mix in bread crumbs, chili sauce, salt, onion, garlic powder, ground beef and celery. Shape into 30 small balls about 1-inch in diameter. Melt Crisco in large skillet on medium heat. Add meatballs and brown on all sides. Continue cooking until done, about 12 minutes including browning. Warm barbecue sauce while meatballs cook. Serve meatballs on wooden picks to be dipped in warm sauce.
Slice cake and place on bottom of 9x13 pan. Prepare Jello and pour over cake. Chill until set. Slice bananas over cake and Jello. Prepare pudding. Spread over bananas. Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
In a large soup pot, cook roast. When done, remove roast and add diced onion, celery and cubed potatoes to broth. When potatoes are almost done, add soups. In the meantime, shred up roast and add to pot. Simmer for 45 minutes.
Mix all ingredients together well (until all cream cheese is worked in). Place on plate, form ball and refrigerate. Can be rolled in chopped nuts or parsley before serving.
Mix all ingredients together and beat to stiff peaks, 4 minutes over boiling water. Sprinkle chopped nuts over top if you like.
With a stiff brush, scrub mussels with running cold water to remove sand or beards. In a 5-quart Dutch oven or saucepot, over medium heat, in hot oil, cook onion and garlic until tender. Stir in tomatoes with their liquid, wine and basil. Then heat to a boil over high heat. Add mussels and once again heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 5 minutes. Serve with bread and salad.
Mix flour, sugar, cocoa powder, salt and baking soda. Add water, oil, egg, vinegar and vanilla and pour in a large 8 x 14-inch cake pan. Bake at 325° for 30 to 40 minutes or until done.
Combine cream cheese, unbeaten egg, 1/3 cup sugar and 1/8 teaspoon salt. Blend well, then add chocolate chips. Set aside. Sift together flour, 1 cup sugar, cocoa, soda and 1/2 teaspoon salt. Then add water, oil, vinegar and vanilla. Beat well. Put chocolate mixture in greased pan and then spread cheese mix evenly over the top. Sprinkle with nuts and brown sugar. Bake in 350° oven for 30 to 35 minutes.
Mix all ingredients together, mixing well. Pour into greased (only) muffin pan. Mix 1 tsp. of cinnamon and sugar. Sprinkle on top of muffins. Bake at 350° for 15 min.
Mix well. Bake in a large skillet or muffin pan sprayed with vegetable cooking spray. Bake in a 350° oven for 30 minutes or until done.
Blend cornstarch and cold water; add boiling water and stir until thick and clear. Beat egg whites until foamy, add sugar, then beat until stiff, but not dry. Add salt, vanilla and cornstarch mixture	and beat well.	Spread on pie and bake at 350° for 10 minutes or until brown.
Bake pie crusts for 10 to 12 minutes. Mix dry ingredients. Mix into the pumpkin. Add eggs and milk. Mix with spoon. Pour 1/2 into each crust. Be careful not to overfill or to get mix on edges of pie crust. Bake 45 minutes or until knife comes out clean. Check after 30 minutes. Can freeze 1/2 of mixture and bake it later.
Combine first three ingredients and then add milk. Fold in the Cool Whip and nuts. Pour into a prepared graham cracker crust and freeze overnight. Just before serving, remove from the freezer and let stand at room temperature for about 30 minutes.
Preheat oven to 400°. Combine soup, milk and pepper in an 8 x 8-inch baking dish. Mix well. Stir in beans and half of the onions. Bake 10 minutes; stir. Sprinkle casserole with remaining onions. Bake 5 minutes or until hot and onions are golden.
Brown hamburger and onion; drain. Pour spaghetti sauce into hamburger. Mix well. Pour in baking dish. Mix cream potatoes as directed on box and layer on top of hamburger mixture. You can sprinkle cheese on top. Bake at 350° for 30 minutes.
Work first 6 ingredients together real good. Make a hole in flour, then add buttermilk (enough to take up all the flour, but enough to knead a little bit). Then put out on pastry sheet. Knead just enough to flatten with hand. Don't overwork. Then cut and bake at 425° until light brown. When taken from oven, put butter on top and cover for 6 minutes. Serve.
Mix ingredients well by hand. Add desired color. Take a small piece, dip in sugar and press in plastic mold. Drop out of mold onto waxed paper. Let dry for a while before putting in covered container. Can be frozen in airtight container for later use.
Mix bouillon cubes, water, onion, celery and potatoes together. Cover and cook 20 to 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 cup water. Add Velveeta cheese and cook slowly until all cheese is melted. Sprinkle in bacon crumbs.
Cream shortening and sugar, blend in eggs. Add milk and vanilla. Mix real good, add dry ingredients. Mix in nuts and chocolate chips. Drop by teaspoon full on greased cookie sheet. Bake at 375 degrees for 10 - 12 minutes or until lightly browned.
Layer the bottom of the unbaked pie shells with the nuts. Then mix all the ingredients and pour onto the pecans in the pie shell. Bake in a 300° oven for 45 minutes. The edges will become firm and the middle will look soft, but it will thicken when it cools.
Use a 9 x 12-inch baking pan. Quarter cabbage and cut off core. Boil over medium heat in salted water until tender. (Do not overcook.) Pour into colander and cool. Mix all dry ingredients. Place cabbage leaves on chopping board and cut out middle stem. Make layers of cabbage leaves, dry mixture and drizzle 1/4 cup olive oil. Continue making layers, ending with dry ingredients and olive oil. (Make 4 layers.) Cover with tinfoil and bake at 350° for 1 hour. Can be made the day before, placed in refrigerator and when cold, cut into squares. When ready to serve, warm in 400° oven for 30 minutes. Can be eaten cold.
Cook turkey, onions and pepper until done, stirring constantly. Stir in remaining ingredients. Bring to a boil. Cover. Reduce heat and simmer 30 minutes, stirring occasionally. Serves 4. Counts as 3 proteins, vegetable and 1 bread.
Cream the Crisco and sugar. Add eggs, one at a time. Beat 1 minute after each egg. Add dry ingredients along with milk and flavoring. Cook in tube pan 1 hour and 20 minutes at 325°.
Put asparagus in casserole. Spread mushrooms on top of asparagus. Sprinkle cheese over soup. Top with crushed potato chips. Bake until cheese melts.
Boil to small ball stage in 3-quart pan. Beat with mixer until mixture cools a little. (Starts to cool to side of pan somewhat.) Add nuts (optional). Pour into an 8 x 8-inch or 9 x 13-inch pan if recipe is doubled.
Mix ice cream, eggnog and Seven-Up in large container or punch bowl. Ice cream need not be completely blended in. Serve with a candy cane for stirring. Yields 24 servings.
Place Canadian bacon in a greased 9 x 13-inch dish. Place a chicken breast on each piece of Canadian bacon and top with a 1/2 slice of bacon. Bake for 1/2 hour, uncovered, at 350°. Remove from oven and cover with mushroom soup and sour cream mixed together. Bake for 30 minutes more at 350°. Serve with chopped green onions.
Heat oil in large frying pan or Dutch oven. Add vegetables, mushrooms, garlic and bell pepper. Stir, cover and cook for 3 minutes. In a bowl, combine meat, eggs, salt and pepper and cheese. Stir into the vegetable mixture. Pour into a 3-quart casserole dish and bake for 20 minutes at 350°. Top with Parmesan cheese and bake for 5 minutes longer. Yield: 4 to 5 servings.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. Sprinkle over pie filling. Bake 40 to 50 minutes until golden brown. Serve with ice cream, whipped cream or serve with warm coffee cream.
Wash and cut vegetables. Heat butter in skillet. Add onions and celery and simmer until soft. Remove from heat; slowly add 3 quarts of boiling water. Add seasonings and vegetables, macaroni and rice; boil until vegetables are tender (about 20 or 30 minutes). Add tomato soup; heat. Add more water, if needed.
Brown beef and drain. Add remaining ingredients with beef and put in crock-pot. Cook 4 to 6 hours.
Mix ingredients and pour into a prepared unbaked 9-inch pie shell. Have oven preheated to 450°. Bake at 450° for 10 minutes. Lower temperature to 350° and bake another 25 minutes or until custard is mostly set and crust is browned.
Break the cauliflower into its flowerets, cutting the bigger ones in halves or quarters so that all the pieces are about 1/2-inch in size. Put the oil in a soup pot along with the garlic, salt, pepper and the cut-up cauliflower. Stirring gently, cook over medium heat until the vegetable bits are well oiled and flavored. Add the tomato paste, hot water, the potato slices and 2 teaspoons salt and bring to a boil. Break the pasta into 1 or 2-inch lengths as you put it in the pot. Continue boiling until the pasta is well cooked, has absorbed some of the water and the cauliflower, garlic and tomato have lent their flavors to the pasta. Before serving discard the garlic clove. Serve with a sprinkling of Parmesan cheese.
Cook pasta according to package directions. Meanwhile in a non-stick skillet; saute asparagus, yellow and red bell peppers in oil until tender. Add tomatoes and ham; heat thoroughly. Drain pasta, add to vegetable mixture. Stir in seasonings. Sprinkle with cheese.
In one bowl, mix cream cheese, cottage cheese and sour cream. Cook noodles. Alternate noodles and cheese mixture in a 13 x 9-inch casserole.
Cook sugar and syrup until mixture thickens (cook just a little more than soft ball stage on a candy thermometer). Beat eggs without separating and slowly add eggs to hot syrup, beating constantly. Add butter, vanilla and nuts. Pour into unbaked pie shell; bake at 450° for 10 minutes. Reduce heat to 300° and bake for 35 minutes.
In 4 cup glass measuring cup, combine sugar and corn syrup. Cook on High for 4 minutes. Add peanuts and cook 4 minutes. Add butter and vanilla; cook 1 minute. Quickly fold in baking soda. Spread on greased cookie sheet to cool. Break into pieces.
Dissolve orange juice, lemonade, limeade and water together; add ginger ale and serve.
Combine chicken, water, vinegar, bay leaf, garlic, pepper and soy sauce in a medium to large saucepan. Bring to a boil; cover and lower heat. Cook until chicken is done and a small amount of broth is left. Add the oil and brown the contents of the pan, if desired. (Cooking time is 45 to 60 minutes average.) Serve over rice.
Mix first three ingredients together in a large bowl (large enough to hold all ingredients). Mix dry jello into Cool Whip in Cool Whip container. Then fold into 1st mixture.
Add soup, milk and seasonings to potatoes and water. Serve with bacon sprinkled on top. Heat, but do not boil.
Combine all ingredients and store in sealed jar. To serve, add 2 teaspoons to a cup of boiling water.
Add melted butter to sugar. Add eggs and mashed potatoes. Combine dry ingredients and add alternately with buttermilk. I refrigerate these for several hours (even overnight). Roll 1/2-inch thick; cut and deep fry.
Heat sugar, vinegar, and oil until sugar is dissolved and pour over kraut mixture. Refrigerate. The longer it sets the better it tastes.
Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with Cool Whip. Store leftover pie in refrigerator. Makes 8 servings.
Crush vanilla wafers; add butter. Press into a 13 x 9 inch pan. Melt in microwave for 1-1/2 minutes; marshmallows and orange juice. Add cream cheese and cool whip. Pour into crust. You may top with cherries.
Place noodles in a pot of boiling salt water and cook 8 to 10 minutes. Drain. Prepare spinach from package. Saute onion in oil until soft. Add carrots and mushrooms. Cook until crisp and tender. Stir in tomato sauce, tomato paste, olives and oregano. Butter a 13 x 9 x 2-inch casserole. Layer in one-half each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices. Repeat. Place remaining third of Monterey Jack on top. Sprinkle with Parmesan cheese. Bake in preheated 375° oven for 30 minutes. Serves 8.
Combine the boiling water and Jell-O. When congealed, add the salad dressing immediately. Beat until double. Blend into the Jell-O mixture the cottage cheese, onion, celery and salt and pepper. Refrigerate several hours before serving.
Mix gelatins in large bowl; add hot water, stirring until gelatin is dissolved. Stir in remaining ingredients. Pour into lightly greased 6-cup mold. Chill until firm. Makes 8 to 10 servings.
Cut shortening and flour as you do for pie dough. Dissolve yeast in warm water. Add eggs, sugar, salt and sour cream. Mix and add with flour and shortening. Refrigerate overnight.
Place yeast in warm water. Cream sugar with melted butter in large bowl. Add beaten egg. Add dissolved yeast to creamed mixture, then add flour and stir until mixed. Bake by dropping spoonfuls into well-greased muffin tins. Bake at 350° for about 20 minutes. The batter does not need to rise to bake or to refrigerate. Place in airtight bowl and keep refrigerated. Will last several days. Use as needed.
Melt oleo in heavy skillet; add rest of ingredients, except Rice Krispies and coconut. Stir constantly over medium heat until thick. Remove from heat and cool. Add Rice Krispies; make into small balls and roll in coconut. "A favorite holiday treat of ours!"
Grate coon cheese. Mix uncooked sausage, cheese and Bisquick well. Add red pepper if you wish.
Soak ingredients for 2 to 3 hours. Wrap pineapple in 1/2 slice bacon. Microwave 1 minute, turning as needed, until done. Use lean bacon for best results.
Brown meat and onions. Stir to separate meat; add taco season. Layer beans, peppers, chips and meat mix, ending with cheese. Bake 30 to 35 minutes at 350°.
Beat eggs and milk in medium bowl until well blended. Stir in flour, baking powder and salt. Add oil and mix. Cut up fruit or vegetables. Add to or dip into batter. Drop into hot deep fat (375°) and fry until brown. Do not crowd. Drain on paper towels.
Mix together sugar, corn syrup, water and salt in a 1 1/2-quart casserole dish. Cook in microwave on Full power for 20 to 22 minutes. Stir once or twice during cooking. While syrup is cooking, beat egg whites until stiff peaks form in large mixing bowl. Gradually pour hot syrup over egg whites while beating at high speed. Continue beating until mixture thickens and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts. Drop by teaspoonfuls on waxed paper. Makes about 6 to 7 dozen pieces.
Slice 3/4-inch layer off top (the lid) of bread. Hollow out loaf, leaving 1/2-inch thick bread shell. Brush inside of loaf and underside of lid with salad dressing. Layer half the lettuce, meat, Mozzarella, meat, tomatoes, meat, Cheddar cheese and remaining lettuce. Firmly pack down and replace the lid. Cut sandwich in wedges to serve. Wrap unsliced loaf well and refrigerate. Try adding onions, mushrooms and peppers.
Combine mayonnaise, flour, eggs and milk until blended. Stir in crabmeat, Swiss and onions. Pour mixture into pie shell. Bake at 350° for 40 to 45 minutes.
In casserole bottom melt margarine. Pour in some favorite stuffing mix. Save some for top. Add zucchini chunks and carrots. Mix sour cream, cream of celery soup and chopped onion. Pour over zucchini and carrots. Top with remaining stuffing mix. Bake at 350° for 25 minutes.
Cook carrots in small amount of water for 10 minutes and drain. Cook onion in butter for 2 to 3 minutes.
Saute chuck, sausage, onions, green pepper and garlic; drain. Add all other ingredients and cook at least 3 hours. Never allow it to boil. Serve with sour cream and Southern corn bread.
Put Wesson oil and crackers in Ziploc bag and shake to coat. Mix dressing with dill weed and add to bag. Shake to coat. Pour out on paper towel to drain. Store in plastic container.