HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, drain and hull 1 quart strawberries. Arrange 3 cups of berries in baked pie shell. Simmer remaining berries and 2/3 cup water about 3 minutes. Blend and add to boiling mixture sugar, cornstarch and 1/3 cup water. Boil 1 minute, stirring constantly. Cool and pour over berries in shell. Top with whipped cream.
Mix vegetables and sprinkle with sugar. Boil remaining ingredients for 3 minutes. Pour over cabbage and mix well. Cover and refrigerate. Stir before serving. This will keep up to three weeks.
Heat oil in saucepan over medium heat. Add onions and celery; cover and cook, stirring until tender, 5 minutes. Stir in garlic; cook 30 seconds. Add beans, squash, carrots, chicken broth, water, lemon peel, pepper and thyme. Bring to a boil; reduce heat and boil gently, uncovered, until vegetables are tender, 20 minutes.
Boil cabbage about 5 minutes. Brown meat with onion, salt and pepper. Drain both. Mix together and place in greased 9 x 13-inch pan. Cover with cheese. Bake at 350° for 30 minutes.
In a large pot, brown beef, onion and pepper until lightly sauteed. Pour off fat. Add remaining ingredients, except cheese. Simmer 10 to 15 minutes. Serve with cheese to sprinkle on top. Serves 6.
Cook frozen broccoli and onion together. Drain. In a separate bowl, mix together cream of mushroom soup, mayonnaise, eggs, 3/4 cup cheese, salt and pepper. Add broccoli and onions to the soup mixture and pour into a 9 x 13-inch baking dish. Sprinkle 1/2 cup grated cheese on top. Bake at 350° for 30 minutes.
Blend 1 pound butter and cream cheese until smooth. Gradually add flour. Blend until bowl comes clean. Refrigerate until firm, usually overnight. Roll dough out in 10x sugar, not flour, and cut into 4 pieces. Mix last 4 ingredients to make nut mixture. (Dough should be divided into about 33 balls before cutting each into 4 pieces.) Spread nut mixture on widest part of the pie slice. Turn in edges and back, then roll so the tip is on the bottom of the cookie sheet. Bake at 375° about 15 to 17 minutes until lightly brown. Check during baking. Roll in 10x sugar.
Mix the brown sugar, 1/3 cup margarine, vanilla and egg yolk with a fork in an ungreased 9 x 13-inch pan. Stir in Bisquick (will be crumbly). Press into pan. Bake for 15 to 20 minutes in a 350° oven, or until light brown. Cool. Melt together the corn syrup, 2 tablespoons margarine and chips; cool. Spread over baked crust. Sprinkle with nuts; press in lightly. Refrigerate until firm. Can be frozen.
Melt margarine in casserole in microwave for about 1 minute. Add rice, soup mix and water. Stir until mixed. Microwave 8 minutes. Stir with fork. Cover with Saran Wrap and microwave for 8 more minutes. Stir with fork just enough to fluff and check for softness. Microwave another minute or two until rice is done.
Melt margarine in skillet and saute onions and celery. Pour over bread crumbs in very large mixing bowl. Add seasoning and toss together well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into crock-pot. Cover and set to high for 45 minutes. Then reduce to low to cook for 4 to 8 hours.
Cream butter, Crisco and sugar together. Add eggs and mix well. Sift flour and other dry ingredients together. Stir into mixture. Roll into small balls. Dip half of balls in plain or colored sugar. Flatten on cookie sheet. Bake at 375° until done.
Mix ingredients together. Bake at 350° for 20 minutes. Serve with crackers.
Dump (or spread) in order listed, pouring butter over all the ingredients. Bake in 325° oven in 9 x 12-inch pan for 1 hour.
Combine first 6 ingredients in order given and form into small balls or crescents. Bake at 325° for 30 minutes. Roll in powdered sugar when cool enough to handle.
Mix gelatin and cream cheese together. Add boiling water; blend with rotary beater. Chill until thickened. Beat pears with rotary beater. Add pears and nuts to gelatin mixture. Chill.
Mix all ingredients together and pour in unbaked pie crust. Bake at 300° for 45 minutes.
Crush cookies in food processor or blender. Mix pudding like it says on box. Add Cool Whip, cream cheese and sugar. Spread a layer of cookies, then a layer of cream cheese and another layer of cookies. End with cookies. Chill overnight. Delicious.
Put all ingredients in big pot. Bring to a boil. Reduce heat and simmer until potatoes are done.
Mix sugar, flour and milk. Melt oleo in baking dish and pour flour mixture into dish. Add fruit with juice to mixture. Sprinkle with sugar. Bake at 350° for 45 minutes or until brown. Crust will rise to top of pie.
Brown beef; drain. Add taco sauce and seasoning. Mix and let simmer. Heat tomatoes to boiling. Lower heat. On plate put chips, then on top of that put lettuce, then meat mixture, cheese on top of meat and hot tomatoes on top and serve.
Wash thoroughly and cull crayfish. To approximately 10 gallons of boiling water, add crayfish and scald for 5 minutes or until half cooked. This is very important! If they are not scalded long enough, they will break up and become mealy. Cook and peel, separating fat from the tails. Heat oil in pot. Add minced onions, green onion tops, green pepper and parsley. Saute. Add crayfish fat or butter and cook over low heat until fat comes to the top, stirring constantly. Add tails, cayenne pepper, salt and Worcestershire sauce to taste. Add a small amount of hot water until etouffee is of desired consistency. Simmer 30 minutes. Serve over hot rice. Serves 6 to 8.
Mix all ingredients in a large bowl (by hand). Mixture will be sticky. Roll into 1/2-inch balls. Place on cookie sheet. Bake at 350° until slightly brown.
Add bell pepper, garlic, onions, celery and bread crumbs to ground meat. Work in eggs and milk, along with salt and pepper. Shape and put in loaf pan. Bake at 325° for 45 minutes. Mix soup, Worcestershire sauce, horseradish and catsup; put on top of loaf. Bake 30 minutes longer. Serves 8.
Beat eggs, sugar, oil and vanilla together. Add zucchini, flour, baking powder, soda and nuts together. Bake in 9 x 13-inch greased and floured pan.
Arrange greens, turkey, tomatoes, eggs, avocado and bacon in rows on large serving platter. Serve with dressing; sprinkle with Blue cheese if desired. Makes 4 to 6 servings.
In a large bowl, mix at medium speed, beat together until smooth the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla. Spread over the bottom of the pastry shell. Sprinkle with the pecans. In a large clean bowl, beat 3 eggs on medium speed until frothy. Add the corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla. Beat until blended. Gently pour the mixture over the pecans. Bake in a preheated 375° oven until a knife inserted halfway between the center and edge comes out clean, 40 minutes. Cool on a wire rack before cutting.
Combine first 4 ingredients. Bring to a boil. Cook, stirring constantly, until clear and thickened. Add gelatin. Cool. Place strawberries in pie shell. Pour in gelatin mixture. Chill.
Blend 1 cup of flour, margarine and powdered sugar. Press mixture into a 9 x 11-inch pan. Bake at 350° for 15 minutes.
In small bowl, combine soup, vinegar, oil, brown sugar, Worcestershire sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs, chicken, hamburgers or steak during broiling or grilling.
Line 9 x 13-inch pan with whole graham crackers. Melt first 6 ounces butter or margarine. Add white sugar, egg and 1/2 cup milk. Bring to a boil and boil one minute. Remove from heat and add walnuts, coconut and graham cracker crumbs. Spread over graham crackers. Put another layer of whole graham crackers over top and chill.
Combine tomato paste, garlic salt and oregano. Spread on crackers. Top with cheese and meat cubes. Sprinkle with oregano. Bake at 400° for 3 to 5 minutes or until cheese melts. Serve hot. Makes 5 to 6 dozen.
In large skillet, saute onion in oil until tender; add livers and saute until just barely pink inside when cut slightly with a knife, about 10 minutes. Cool a little. Chop livers and eggs finely; stir in mayonnaise. Serves 4.
Blend cocktail sauce with cream cheese. Spread mixture in a thin layer on a serving platter. Layer remaining ingredients in the order listed. Chill. Serve with Tostitos chips.
Butter pie plate. Mix all ingredients; spoon mixture into prepared pie plate. Bake at 375° to 400° until it bubbles. Sprinkle with paprika. Serve with plain white crackers. Yummy!
Toss ingredients together gently. Just before serving, toss with dressing made of following ingredients.
Cook frozen vegetables in microwave for about 10 minutes. Then mix other ingredients with vegetables. Sprinkle cheese on top and cook in conventional oven for 45 minutes to an hour.
Mix the minced garlic, bell pepper, onion and parsley together with the seasonings. Clean fryer well. Rub inside and outside with salt and peppers. Make slits in meaty sections with sharp knife and stuff minced seasoning mixture into slits, as you would a roast. Dot with butter. Place in baking dish or pan and cover with foil. Bake at 350° for 1 1/2 hours. Remove foil and bake another half hour to brown.
Cream the butter and sugar. Beat in eggs. Add salt, Accent and milk. Stir in corn. Bake at 350° for 45 to 60 minutes or until pudding is firm. Serves 6.
Drain corn. Add celery, pepper, onion and pimento. Mix mustard, vinegar and sugar. Pour over corn mixture and cover. Let stand overnight for best flavor.
Mix the pulp, eggs and milk. Add the dry ingredients. Stir in the melted margarine last. Pour this into a greased pan and bake about 1 hour at 325°.
Clean cauliflower, leave on some of the green to make it look pretty. Steam in a shallow amount of water. While steaming, make any white sauce to make 2 cups worth and add 1 cup grated cheese, then mushrooms. Drain cauliflower and place on serving dish and pour sauce over top. Makes 6 to 8 servings.
For 3 to 12 cups cooked rice or seven 1/2 cup servings.
Slice cookie dough 1/4-inch thick; place close together on pizza pan. Bake according to package directions. Let cool. Beat together cream cheese and sugar over dough. Slice bananas and strawberries; mix with pineapple. Arrange fruit mixture on baked cookie dough. Prepare glaze; pour over fruit. Top with whipped cream.
Preheat oven to 350°. Drain pineapple chunks. Place in 2-quart casserole dish. Mix sugar, flour and Cheddar cheese. Sprinkle over pineapple chunks. Mix crumbs and melted butter. Sprinkle over top. Bake at 350° for 30 minutes.
Brown hamburger with diced onion and ground garlic; drain. Add Ragu sauce and simmer for 10 minutes. Cook lasagna noodles as directed on box. Shred cheese. Use a 3-quart casserole. Start with meat sauce on bottom, the lasagna, then cheese, then repeat until all is used and meat sauce is on top. Cook 1 hour at 350° or microwave for 25 minutes on medium heat. If using microwave, top with Parmesan cheese after cooking.
Mix sugar, eggs and spices. Alternate flour and oil. Pour nuts and apples into this mixture and mix. Bake at 350° for 1 hour.
Preheat oven to 350°. Brush chicken with mayonnaise. Coat with combined crumbs and cheese. Sprinkle with salt and pepper. Place in 13 x 9-inch baking dish. Bake 1 hour or until tender. Makes 3 to 4 servings.
Heat consomme to boiling point. Beat eggs until very light. Stir soup rapidly with fork and pour egg slowly into boiling soup until egg is shredded and cooked in long strings. Serve into warmed bowls. Makes 2 or 3 servings.
Mix all ingredients until blended. Serve on lettuce leaf. Makes 4 servings.
In a small bowl, combine seasoned salt, Worcestershire sauce and margarine. Pour cereal into a large bowl. Pour mixture over ingredients. Microwave on High about 5 to 6 minutes. Stir every 2 minutes. Spread onto a cookie sheet to cool. Place into airtight containers. Makes 9 cups of mix.
Brown pork chops and drain off fat. Leave in skillet. Add sauce. Simmer with top on until chops are tender. Add water, if necessary. This amount of sauce for 4 chops. Cook noodles and serve with sauce. Add tossed salads and hot bread and you have a delicious meal.
Add enough water to reserve pineapple liquid to measure 1 1/2 cups; heat to boiling. Pour boiling liquid into gelatin; stir until dissolved. Refrigerate until gelatin is slightly thickened, but not set. Beat softened cream cheese into slightly thick jello until mixture is fluffy and cheese is in tiny pieces. Place in mixer and beat at low speed. Mix pineapple and whipped topping into jello/cheese mixture. Pour into 4-cup mold and chill until firm.
Soften gelatine in cold water for 10 minutes. Add boiling water and stir until gelatine is dissolved. Add salt, sugar and juices and cool until set. In meantime, remove crust from cake and pull cake in small pieces. Line mold or round bowl with wax paper. Whip one cup of cream, fold in gelatin mixture and pour layer of gelatine in mold. Add layer of cake and alternate, ending with gelatine. Refrigerate. Unmold, frost with remaining cup of whipped cream; sprinkle with coconut.
Stir 1 teaspoon sugar and yeast into 1/4 cup tepid water. Let stand 5 minutes. Put butter into warm milk and let melt. Mix milk, butter, remaining sugar, egg and salt in large bowl. Stir in yeast mixture and 3 1/2 cups flour. Let rest 5 minutes. Knead dough with as much remaining flour as needed. Return to bowl and let rise. Grease 12 cup muffin tins. Punch down. Pinch off pieces and roll into balls. Place 2 balls in each cup. Let rise. Bake 30 minutes.
Place turkey breast in crock-pot, skin side up. Drizzle butter over turkey breast. Sprinkle with parsley flakes, tarragon and paprika. Pour sherry or water into crock-pot. Cook on high setting for 1 hour, then on low for 6 to 7 hours. Make gravy with drippings. Serves 8 to 10.
Brown beef, onion and green pepper. Drain grease off. Add catsup and tomato sauce; pour into casserole. Cover with cheese slices. Put biscuits on top of cheese. Bake until biscuits are browned.
Into large bowl, measure 1 tablespoon water and remaining ingredients, except egg white and hazelnuts. With mixer at medium speed, beat ingredients until well mixed, scraping bowl. Refrigerate dough until easy to handle.
Cook macaroni. Saute ground beef in large skillet, drain fat. Stir in taco seasoning, water and tomato soup. Simmer 10 to 15 minutes. Stir in macaroni, olives and 1 1/2 cups cheese. Pour into greased 2 quart casserole. Sprinkle remaining cheese over the top. Bake at 350° for 25 to 30 minutes.
Cook broccoli approximately 10 minutes. Drain and add to combined ingredients: mayonnaise, egg (beaten), mushrooms soup, cheese and onion, chopped finely. Crumble approximately 4 slices of bread and add approximately 1/2 stick of butter to bread and spread over broccoli mixture. Bake at 350° for 25 minutes or microwave approximately 10 to 15 minutes.
Heat oven to 350°. Butter 9-inch spring-form pan. Wrap outside of pan securely with foil. Heat chocolate with water and coffee powder in saucepan over very low heat, stirring occasionally, just until chocolate is melted. Cool to room temperature.
Cream shortening, margarine and sugar until light and creamy. Add eggs, one at a time, mixing well after each addition. Sift flour, baking powder and salt together and mix well. Add flour and milk a little at a time, mixing well and ending with flour. Add sour cream and extracts. Bake in well-greased and floured tube pan for 1 1/2 hours at 325°.
Melt butter and mix all ingredients until well blended and easy to handle. Press through a cookie press using the star tip. Place on an ungreased cookie sheet. Bake at 350° for 15 minutes.
Combine first five ingredients in food processor; blend until finely chopped and paste forms. Pat meat dry and rub herb paste all over roast. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 350°. Mix cake according to directions. Melt butter in a 9 x 13 x 2-inch pan. Sprinkle with water. Add sugar and nuts. Pour batter on top. Bake at 350° for 35 to 40 minutes or until done. Let stand 5 to 10 minutes. Turn out on platter or tray. Serve warm or cold with whipped cream.
In large bowl, combine all ingredients except potato chips. Place in greased casserole. Bake covered at 350° for 45 minutes. Remove cover. Add potato chips for topping. Return to oven for 15 minutes.
Spray bottom of 12 x 18 pan with Pam. Pour blueberries over bottom of pan, making sure the bottom is covered completely. Sprinkle sugar over berries; sprinkle pineapple with liquid over berries and sugar. Sprinkle dry cake mix (about 1 and 1/2 box) over pineapple. Top with nuts; drizzle melted margarine over all. Bake at 350° for about 1 hour. If using convection oven, bake between 300° and 325°. Juices will bubble up through cake mix. Serve hot with Cool Whip or ice cream. About 25 good size servings.
Place chicken in a bowl; sprinkle with salad dressing mix. In a skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes, or until chicken juices run clear. Spoon mixture onto roll bottoms; top with cheese. Broil 4-inches from heat for 4 minutes or until cheese is melted. Replace tops. Yield: 4 servings.
Clean spinach, dry and tear in to pieces. Cut tomatoes in half; add with onion to spinach. In a small jar, shake together everything else but oil until salt is dissolved. Add oil; shake to combine and pour over salad. Sprinkle with chopped, roasted peanuts.
Mix pineapple, sugar and lemon juice together; heat. Put gelatin in enough water to soften. Add gelatin to pineapple and let begin to set up. Mix whipped cream or Cool Whip and softened cream cheese. Fold whipped cream mixture and grated cheese into gelatin mixture and chill until firm.
Melt together over low heat. Mix well and pour into container. This is good for church lunch.
Combine ingredients. Makes 2/3 cup of dressing. Great on any tossed green salad. Try over asparagus spears or green beans for change of taste.
Roll out and put on wax paper and freeze. Take out when you get ready for some cookies. Take a knife and cut in 1-inch pieces and put on cookie sheet. Put in preheated oven at 350° until almost brown. Don't cook too long!
Combine all ingredients, except milk, and beat well, then add the milk. Pour into a greased and floured pie plate. Bake in a 350° oven for 45 minutes, or until done. Add a dash of nutmeg on top.
Slice banana and place on bottom of crust. Mix pudding as directed. Pour pudding over banana. Place pineapple on top of pudding. Spread Cool Whip Lite over pineapple. Chill.
Preheat electric skillet at 350°. Coat meat with flour, salt and pepper. Cut into serving pieces. Brown steak well in fat. Mix vegetables and place over meat. Cover and simmer until tender, about 1 to 1 1/2 hours. Thicken remaining sauce for gravy.
Boil veggies in water for 10 minutes. Cool. Add celery, green onions, salt, pepper, mayo, vinegar and dill weed. Chill overnight.
Mix ingredients and bake in a 17 x 12-inch or 16 x 11-inch pan at 350° for 35 minutes or until done. Take a meat fork and poke cake full of holes.
After slicing tomatoes, dry carefully with a paper towel. Sprinkle with salt and pepper. Beat an egg until light and add to it a tablespoon hot water. Dip each slice into egg mixture and then into bread crumbs. Fry in hot margarine. Brown on one side and carefully turn with a spatula. Keep warm until ready to serve.
Mix pumpkin, sugar and spices together and set aside to be used as the filling. Mix flour, soda and salt in a bowl. To this, add and stir until the batter is no longer lumpy, the shortening, brown sugar, molasses and egg. Blend the rolled oats into the batter. On a lightly floured board, roll the dough to 1/8-inch thickness. Cut into 4 dozen circles with a 2 1/2-inch cutter. Place half of the circles on cookie sheet. Place 1 teaspoon filling on each of these circles. Cover with the second half. Seal edges. Bake for 15 minutes at 375°.
Put 1 can pie filling in bottom of bowl. Add 1/2 of pineapple, then put a layer of the cubed cake. Over the cake, put 1/2 of the pudding. Repeat the layers. Add Cool Whip on top.
Drain fruit cocktail and put in bowl. Discard juice. Dissolve dry jello in fruit cocktail. Stir in cottage cheese. Stir in Cool Whip and refrigerate around 30 minutes.
Combine all ingredients; mix well. Pinch off enough dough to make a ball. Flatten a little. Do not roll out. Bake at 350° for 15 to 18 minutes in ungreased pan until light brown around edges. Sprinkle warm biscuits with sifted confectioners sugar.
Partially thaw strawberries and juices. Combine all ingredients and freeze in 5 to 6 ounce clear cups covered with clear wrap. Remove from freezer 1/2 hour before serving. Top with cherries. Makes about 20 servings.
In a small bowl, stir together the cheese, banana and nutmeg until smooth. Stir in crushed pineapple. Cover and chill in the refrigerator at least 1 hour. Serve with apple wedges, pear wedges, strawberries or other fruit dippers or cake cubes.
Blend flour, sugar, nutmeg and butter; add egg. Beat until smooth. Pour over rhubarb in a 9-inch pie shell. Bake at 450° for 10 minutes, then 30 minutes at 350°.
Leave the margarine out overnight. Mix butter, peanut butter and confectioners sugar together. Place in 7 x 9-inch pan.
Cook potatoes until done. Prepare like mashed potatoes, using only milk. No butter! Make gravy as directed on package. Heat turkey up. Put a piece of bread on plate; add a slice of turkey. Top with potatoes and then gravy.
Crumble graham crackers in bowl. Combine cold water and gelatin; whip until mixed. Add hot water and orange peel. Grate until finely chopped. Add orange juice and artificial sweetener. Pour into bowl; chill until mixture has set 3/4 way down. Beat egg whites until frothy. Fold in egg whites; chill. Sprinkle crackers over top.
Add all ingredients together and put in a quart Mason jar. Add thinly sliced deer meat; cover and let set for 12 to 18 hours. Hang dry over wood stove or oven dry (very low temperature) for 6 to 8 hours.
Melt butter in 13 x 9-inch pan. Beat eggs; add flour, milk, salt, baking powder and minced onions. Then add grated cheese to spinach. Spread in pan. Bake at 350° for 35 minutes.
Rinse chicken under cool running water and pat dry. Place 1 onion wedge and 1 clove garlic inside cavity. Cut remaining garlic cloves in half and rub on chicken skin. Discard cut garlic.
Drain fruits, reserving juices. Heat reserved juices in saucepan. Dissolve gelatin in hot juice. Stir in cola. Chill until partially set. Fold in cream cheese, cherries, pineapple and nuts. Spoon into rectangular dish. Chill until set. Yields 12 servings.
No eggs required. In saucepan, heat jug milk until boiling. Remove from heat. Add sugar and salt. Mix until dissolved. Add Pet milk, water and vanilla. Cover and refrigerate for 45 minutes. In blender at medium speed, blend fruit. Pour chilled mixture and (fruit) into ice cream freezer. Freeze as directed on your freezer.
Cook broccoli 5 minutes in boiling unsalted water. In a small pan, melt cheese and milk. Put broccoli in baking dish. Put chunks of ham on top of broccoli. Pour cheese mixture over all. Sprinkle bread crumbs on top of mixture. Bake at 350° until bread crumbs are brown.
Brown meat; drain. Add other ingredients. Simmer 15 minutes, stirring occasionally. Serve over hot, cooked spaghetti.
Peel oranges and separate into slices.	Thaw coconut. Mix all together and place in refrigerator overnight. Serve cold. Delicious!
Put all ingredients into crock-pot. Cover and cook on low overnight (8 to 10 hours). Serve warm with or without cream.
Better when percolator is used. Fill percolator with cider. Put cinnamon sticks and red hots in basket.
Combine 2/3 cup sugar and 1 teaspoon cinnamon. Sift together flour and baking powder. Combine 2 cups sugar, oil and eggs. Beat well. Then beat in orange juice and vanilla while alternately beating in flour mixture. Combine well. Pour 1/2 batter into greased and floured 10-inch tube pan (batter will be thick). Top batter with 1/2 apples and 1/2 cinnamon-sugar combination. Pour on remaining batter with remaining apples and cinnamon-sugar on top. Bake at 325° for 90 minutes. Let cool before removing from pan.
Combine all ingredients except butter. Shape into balls. Fry on all sides in butter until brown.
Preheat oven to 325°. Mix all ingredients except mushroom soup. Spray loaf pan and mold meat mixture in pan. Bake 45 minutes to an hour. Pour soup over meat loaf and bake additional 10 minutes.