HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in microwave; add onions and green pepper. Microwave on High for 5 minutes. Add tomatoes and celery salt; microwave on High for 6 to 8 minutes or until tomatoes come to a boil. Add rice, cheese and olives; stir well. Microwave on 30% power for 30 minutes or until rice is tender. (It takes a little longer.) Stir; garnish with green pepper.
Mix pineapple and Eagle Brand milk, then mix in all of the other ingredients. Chill and serve.
Melt butter over low heat. Remove from heat. Add brown sugar and eggs and beat. Add flour, nuts and vanilla; mix well. Pour into 11 x 14-inch pan, bake at 350° for 30 minutes. Cool and cut into squares.
Mix all ingredients real good. Store in refrigerator until firm, then shape into a log or ball. Roll in pecans to cover. Serve with crackers.
Bring sugar and water to a boil in a large saucepan, stirring constantly until sugar melts. Boil 3 minutes. Remove from heat and stir in orange juice and lemonade.
Mix cake mix, pie filling and eggs together. Bake at 350° for 40 minutes. Cook remaining ingredients over low heat to melt chocolate chips. Spread over cake while warm. Chill before serving. Makes 6 to 10 servings.
Beat eggs well. Stir in sugar; add shortening and beat well. Add milk, soda and baking powder; beat well. Add vanilla and lemon extract. Add flour until mixture is smooth and has consistency of cookie dough. Roll out dough to about 1/4-inch thick. Cut out with a pie plate to make about 10 circles. Bake at 375° until each circle is light brown. Cool and spread applesauce on each layer and on top. Let cake sit a while to absorb applesauce.
Mix meat, soup and breadcrumbs together. Put in loaf pan and bake at 325° for about 1 hour.
Combine the chicken, mayonnaise, pinch of salt and celery pieces. Place in covered dish overnight or for several hours. Just before serving, add the raisins and cashews. Good with melon wedges and croissants!
Put chicken, Ro-Tel, onions, bell peppers, garlic and bouillon cubes together in the pot. Cook until chicken is done; remove chicken from bone and return to pot. Add 2 cups of uncooked rice and 2 cans of chicken broth to pot. Cook on low heat until rice is tender.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Blend well, then beat 4 minutes. Pour into greased and floured 10-inch fluted tube pan. Bake at 350° for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan about 5 minutes, then thoroughly prick warm cake with cake tester or wooden pick through to bottom of cake. Gradually spoon Lemon Glaze over cake until completely absorbed. Cool 15 minutes; remove from pan. Sprinkle with confectioners sugar, if desired.
Cut chicken; brown with onion and garlic in butter. Add broth and cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato and garnish with cilantro. Serve immediately.
Beat together butter and sugar. Add eggs one at a time; beat at low speed. Add remaining ingredients and pour into a well-greased and floured tube pan and bake at 300° for 1 1/2 hours.
Cook carrots in salted water; drain. Stir flour into butter. Add milk gradually; cook until sauce thickens, stirring constantly. Add cheese; stir until melted. Place 1/3 of the carrots in 1 1/2-quart casserole. Cover with 1/3 of the onions. Repeat with layers of carrots and onions, reserving 1/3 of the onions for top. Pour cheese sauce over all. Bake for 15 minutes at 350°. Sprinkle with remaining onions. Bake for 5 minutes more. Yield: 6 servings.
Use a 2-gallon pot. Mix all ingredients except squash and broccoli. Bring to a boil; simmer 1 hour or so. Add squash and broccoli; simmer 15 minutes.
Prepare pie crust. Bake at 450° for 5 minutes. Remove pie crust from oven; reduce oven temperature to 350°. Cook sausage until brown; drain. Beat together the eggs and cottage cheese. Fold in the Mozzarella cheese, sausage and Parmesan cheese. Turn into pastry shell and bake 40 minutes. Let stand 5 minutes before cutting. Serve immediately.
Melt margarine in frypan. Stir in cabbage and stir-fry for 5 minutes. Add drained corn, cover and cook 5 minutes. Season to taste.
Put 3/4-inch deep hot water in a 9 x 5-inch loaf pan. Place in oven. Preheat oven to 325° (165° Celsius). Lightly beat egg in a medium bowl. Blend in sugar or honey, vanilla and salt. Blend in milk or half and half. Pour into 2 (6 ounce) custard cups or souffle pots. Sprinkle with nutmeg, if desired. Place cups in hot water bath in oven. Bake 40 to 45 minutes until a knife inserted just off center comes out clean. A watery residue indicates overbaking. Cool before serving.
Boil one small potato; drain and peel. Mash potato and mix with powdered sugar and oleo. Add vanilla flavoring. On wax paper, dump and roll out thin. Spread with peanut butter, then roll up like a jelly roll. Chill, then slice. (A little Pam on your hands makes rolling up easier.)
Dissolve yeast in warm milk. Add flour, cake mix, salt and vanilla to the yeast mixture. Mix well. The dough will be sticky. Let rise one hour or a bit longer. Roll out and spread with cinnamon, sugar and melted butter. Roll into rolls and slice. Put into 2 (9 x 13-inch) pans and let rise again. Bake at 350° for 15 to 20 minutes. Frost with Powdered Sugar Frosting.
Place saltines on cookie sheet and spread a layer of peanut butter, then layer with miniature marshmallows. Bake in 350° oven, just until marshmallows melt. Optional ingredients to be layered: coconut, chocolate chips, M&M's candies, pecans (crunched up) and peanuts.
Combine butter and syrup. Add salt, peanut butter and vanilla. Then add sugar, mix and knead until smooth. Press into square pan lined with waxed paper. Chill about 1 hour.
Preheat oven to 350°. Dip the chicken in the eggs. Place the bread crumbs in a shallow bowl; coat the chicken with the crumbs. In a large skillet, heat the oil until moderately hot. Place the chicken in the frying pan and brown lightly on both sides. Remove from the pan and place in a baking dish. Top each breast with a slice of cheese. In a saucepan mix together the heavy cream, Parmesan cheese, parsley, salt and pepper. Cook until mixture is hot and has thickened. Pour over chicken and bake for 25 minutes or until cheese is melted. This is great served over pasta. You can put the whole dish together and put it aside in the refrigerator for a day or two, then 30 minutes before ready to serve, bake it.
In small bowl, combine salt, turmeric, mustard seed, celery seed, allspice, vinegar and sugar. Mix cucumbers and onions in microwave-safe bowl. Pour vinegar mixture over and cook, uncovered, on HIGH for 5 minutes. Stir well. Cook for 5 minutes more. Cool. Pour into a sterilized quart jar. Refrigerate.
Layer Twinkie thirds in 9 x 13-inch pan. Melt chocolate chips, sugar and water in pan. Beat egg whites until stiff. Beat egg yolks slightly. Mix egg whites and yolks with chocolate mixture in pan. Then add Cool Whip and mix until smooth. Layer 1/2 chocolate mixture on Twinkies followed by 1/2 Cool Whip and layer again.
Heat oven to 350°. Boil the potatoes in their jacket until done; peel and mash. Add butter, sugar, vanilla and nutmeg. Combine beaten eggs; add milk. Mix with potatoes until blended. Pour into pastry shell. Bake 1 hour or until done.
Mix first 5 ingredients. Let stand to dissolve completely for several hours (this is important). Pack pickles into jars with dill on top and bottom. Pour cold brine over pickles and seal. Let stand on counter or in a warm place for 6 days. Then place in a cool, dark place for 8 weeks. Half recipe of brine is enough for 2 quarts (1 1/2 recipes will fill a gallon jug).
Drain fruit well. Add Eagle Brand milk and lemon juice. Fold in Cool Whip. Pour into cool pie shell. Makes 2 pies. Refrigerate 1 1/2 hours.
Lay frozen bread out to thaw about 1 hour. Cut dough in half. Grease work area with Crisco. Work dough out in shape of a loaf. Sprinkle garlic salt, place 20 to 25 pieces of pepperoni, add pepper rings and sprinkle cheese. Roll up and pinch together. Have fingers greased. Pop in oven at 350° for about 20 minutes or until brown.
Beat egg. Add milk and bread to meat and onion. Shape in loaf. Roll in flour and brown on both sides. Take out. Make gravy and pour one can of beef bouillon over it. Cook on one side for 30 minutes and turn and cook 30 minutes more.
Melt Crisco in skillet. Saute onions until tender. Add green beans, vinegar, flour, sugar, salt, pepper and bacon. Cook on low heat until it thickens and is hot.
If scallops are very large, halve them. Place them into a colander or large strainer and rinse. Do not let them soak. Let scallops drain, then roll in towel to dry. Melt the butter and mix in lemon juice, paprika and salt and pepper to taste. Put butter mixture in a shallow bowl and bread crumbs in another. Preheat broiler. Dip scallops into the warm butter, then into the bread crumbs, until coated and arrange them in a single layer on a shallow flameproof dish. Broil the scallops 5-inches from heat source for 2 minutes until brown. Serve with lemon wedges for garnish.
Prepare cake batter according to package directions. Pour half of the batter into a 9 x 13-inch pan and bake at 350° for 15 minutes.
Mix cream cheese and sour cream. Let set until firm. Make into large flat pancake on large round serving dish, then 30 minutes before serving, top with chili sauce. Add flaked crabmeat to completely cover top.
Completely dissolve jello in water. Add other ingredients. Place in 13 x 9-inch pan; chill until firm.
To make the crust, unroll crescent rolls. Arrange triangles in a circle on a 12-inch pizza pan coated with vegetable oil spray. Bake at 375° for 8 to 10 minutes or until browned.
Combine flour, cream of tartar, salt, baking soda and nutmeg; set aside. Cream butter and sugar in large mixing bowl. Stir in eggs one at a time. Add lemon, vanilla and almond extracts; beat well. Gradually add flour mixture and blend thoroughly. Place in greased bowl and chill overnight. Roll out on floured pastry cloth and cut with cookie cutters. Place on greased cookie sheet and bake at 325° until golden brown, about 10 to 12 minutes. Makes about 7 dozen.
Mix all ingredients together well. Roll out and cut. Cover and let rise for 2 hours. Bake at 425° for 20 minutes.
Cook vegetables separately and drain well. Heat undiluted soup and Cheez Whiz together. Blend vegetables into sauce and pour in pan. Bake 25 to 30 minutes at 350°. Serves 8 to 10.
Using a sharp knife, make 1-inch deep slits evenly spaced over entire surface of roast and insert garlic slivers. Place in roasting pan. Brush outside of roast with soy sauce; sprinkle with pepper and let roast stand at room temperature for 1 hour.
Mix boiling water with Jell-O. Add cold water. Refrigerate until slightly thickened. Add pineapple and carrot. Refrigerate until firm. Cut in squares. Serve on lettuce. Garnish with mayonnaise. Contains 35 calories per 1/2 cup serving.
Pour mixture into unbaked pastry shell. Bake 40 minutes at 350°.
Dissolve Jell-O in boiling water. Dissolve Kool-Aid in 2 quarts of water. Add sugar. Stir. Add pineapple juice. Chill. Before serving, add lime soda, ginger ale and sherbet. Serves 48.
Preheat oven to 350°. Sift flour, salt, baking powder, baking soda and cinnamon onto wax paper. Beat eggs lightly in a large bowl. Stir in sugar, oil, zucchini, lemon and vanilla. Add flour mixture, blending thoroughly. Stir in walnuts. Spoon batter onto 2 well-greased loaf pans. Bake 50 to 60 minutes. Remove and cool.
Pick squash blooms that don't produce fruit. The male bloom. Wash under slow water faucet to prevent tearing of bloom. Dip in egg and then in flour. Fry in hot oil until golden brown. Very good.
In a very large bowl, combine all ingredients. Store airtight. Use 3 heaping tablespoonfuls to 6 ounces of hot water.
Cook beans, if fresh	(or heat canned beans). Drain. Keep hot. Fry bacon and onion.	Pour off excess fat. Stir in vinegar, sugar and	water.	Bring to a boil. Pour over hot beans. Garnish with onion slices.	Serves 6 to 8.
Pull shucks back and clean corn. Put shucks back over corn and tie. Place in water for 15 minutes. Put on grill for 20 minutes, turning every 5 minutes.
Cream together shortening and sugars. Add egg and mix well. Stir in almond and vanilla extracts. Combine flour, baking soda and salt. Add to mixture and mix only enough to combine. Bake at 350° for 7 to 10 minutes until golden.
Grease 9 x 13-inch Pyrex well. Dump applesauce in. Dump pineapple next. Spread dry cake mix. Melt margarine or butter and pour on top of cake. Sprinkle chopped nuts on top. Do not stir. Bake at 350° for 1 hour. Top with whipped cream before serving.
Mix Cheddar cheese, cream cheese and dressing mix together and form into a ball. Roll in combination of chili powder, then in crushed pecans. Put in freezer and remove 1 1/2 hours before serving.
Saute aspatita powder in olive oil. Add pepper and 1 tablespoon tomato paste. Add basil, clove powder, salt and brown sugar. Let cook down for 10 to 15 minutes. Add parsley, lemon juice and rest of the tomato paste. Let simmer. Should be pulpy.
Combine ingredients in saucepan. Stir over low heat until sugar dissolves. Bring to boil; simmer 10 minutes. Serve in cups.
Preheat oven to 375°. In a large container, pour in bottle of Italian dressing. Add soy sauce to color, approximately medium brown, and add garlic to taste.
Mix all ingredients together. Drop spoonfuls of dough into bowl of sugar. Roll in sugar. Put on ungreased baking sheet and flatten slightly with glass. Bake 10 to 12 minutes at 350°. Take out when still white and puffy. Let cool on pan a few minutes before removing. Makes 4+ dozen.
Heat oven to 375°. Place apples in 8 x 8 x 2-inch pan. Mix all ingredients and sprinkle over apples. Bake for 30 minutes, until topping is golden brown. Serve warm with ice cream.
Roll out biscuits on floured board. Peel and chop apples. In center of each biscuit place 1/2 cup apples, a small pat of margarine and sprinkle with cinnamon. Pull end of each biscuit together to center and mash closed. Place in deep baking dish. Meanwhile, bring water, sugar and margarine to a boil. Pour this hot liquid around biscuits, sprinkle with cinnamon and sugar. Bake 35 minutes at 375°. Serves 10.
Cream Nucoa and sugar. Add beaten egg yolks and vinegar. Beat. Add spices and raisins and beat well. Fold in egg whites, slightly beaten. Pour into unbaked pie shell.
Cut off crusts; cut each slice of bread in 6 sticks. Bake sticks and crusts at 200° for 1 hour. Roll crusts into crumbs. Heat peanut butter and oil until smooth. Dip bread sticks in peanut butter mix, then roll in crumbs. Bake at 350° for 10 minutes.
Combine peas and water. Bring to a boil, then reduce heat and simmer, uncovered, for 2 minutes. Turn off flame. Cover and let stand for 1 hour. Do not drain. Add ham bone, onion, salt, pepper and marjoram. Bring to a boil. Reduce flame and simmer, covered, for 1 1/2 hours, stirring occasionally. Remove meat from bone and discard the bone. Cut meat into small pieces. Add to soup along with carrots and celery. Cook, uncovered, simmering 30 to 40 minutes more. Makes 2 1/2 quarts.
Mix sauerkraut, onion, green pepper and celery in large bowl. Bring to boil the vinegar, sugar and oil and pour over the kraut mixture. Let cool.
Set chicken stock aside; skim fat off. Press one crust into deep dish pie pan, then put chicken and vegetables in the crust in layers; chicken first. Then use chicken stock to mix with golden onion soup (mix 1 1/2 cups chicken stock with onion soup); pour over chicken and vegetables. Take second crust and lay on top. Pinch edges together. Bake at 350° for 45 to 55 minutes. Check every 1/2 hour or so.
Cut meat 3/8-inch thick. Combine all other ingredients. Marinate meat in mixture at least 12 hours. Place in oven on top rack with bottom rack covered in foil underneath meat. Bake at 140° for 6 to 8 hours. Prop door open an inch or so to let steam escape.
Preheat oven to 425°. Bake pie shells until lightly brown, about 7 minutes. Remove and set aside. Reduce oven temperature to 350°. In a skillet, brown sausage until done. Remove and drain on paper towel. Reserve 2 tablespoons fat. Saute onions and bell pepper until crisp-tender, about 2 minutes. Stir sausage into mixture. Divide sausage mixture between the pie shells. Sprinkle cheese on top. In bowl, beat eggs until blended; add remaining ingredients. Mix well. Pour over cheese. Bake for 30 to 35 minutes. Cool 5 minutes. Slice and serve with tossed salad.
Combine beef, bread crumbs, milk, salt and egg; mix well. Shape into meatballs and place in 1 1/2-quart shallow casserole. Combine brown sugar, vinegar, water and mustard in saucepan; bring to a boil. Stir in flour and soy sauce; cook until thickened. Pour sauce over meatballs. Bake at 350° for 40 minutes, basting frequently.
Mix all together. Put in pan and bake at 425° for 1/2 hour. Turn oven down to 350° and bake until done.
Combine all but last 2 ingredients and put in 9 x 13-inch buttered pan. Refrigerate overnight.
Peel, core and slice apples. Put in solution of vinegar and salt to keep from turning brown. Combine sugar, flour, cinnamon and nutmeg. Mix well. Remove apples and rinse well. In large kettle, put apples; sprinkle with flour mixture. Stir carefully. Let stand for 30 minutes. Stir in lemon juice. Cook on medium heat until mixture thickens and registers 212° on a candy thermometer (takes about 2 minutes). Stir frequently to prevent sticking. Ladle hot filling into hot jars. Process in hot water bath for 25 minutes or pressure canner at 5 pounds pressure for 8 minutes. Makes 6 quarts. One quart filling makes 1 (8 or 9-inch) pie.
Cook margarine, sugar and eggs over low heat until heated through. Add dates and simmer for 10 minutes. Remove from heat and add vanilla, cereal and pecans. Mix until cool. Shape into cones; roll in green sugar, powdered sugar or coconut.
Sift flour, salt, sugar, baking soda and baking powder together. Cut or rub in shortening until well blended. Mix grapefruit juice and milk. Add to dry ingredients, adding just enough to make dough soft and not sticky. Turn dough onto lightly floured board. Knead a few strokes. Pat to 1/8-inch thickness. Cut into small biscuits. Heat oven to 475° and bake 15 minutes. Serve with butter and orange marmalade.
In skillet saute onion and celery until tender. Meanwhile, cook cornbread mix according to directions on package. When cornbread mix is done, crumble cornbread and add Kellogg's Croquettes, sauteed onion and celery mixture, cream of chicken and celery soups. Mix well, adding milk or water until thoroughly mixed. Put in large baking pan and bake in oven at 350° about 1 hour or until done. Serve with turkey or chicken.
Make jello by directions. Add 1/4 cup pecans and pineapple and refrigerate overnight. Whip the Cool Whip and cream cheese together and spread over gelatin mixture. Cook pineapple juice, lemon juice, egg and cornstarch until thick. Cool. Spread over gelatin mixture. Sprinkle 1/4 cup chopped pecans on top. Keep in refrigerator.
Combine ground beef, salt and pepper. Shape into 6 patties, 1/2-inch thick. Place in a small skillet and cook on both sides until done. Remove from heat and set aside. Combine catsup, chili powder, beans, onion and green pepper in a small saucepan. Simmer 5 to 10 minutes, stirring occasionally. Remove from heat. Place a beef patty on bottom half of each hamburger bun. Top each patty with 3 to 4 tablespoons hot bean sauce. Cover with bun tops. Makes 6 servings.
Combine sugar, cornstarch and salt in double boiler top. Blend in milk, corn syrup and eggs. Cook over boiling water, stirring constantly, until slightly thickened, about 10 minutes. Chill. Stir in light cream and vanilla. Freeze in 3-quart ice cream freezer. Makes about 2 quarts.
Mix shortening, sugar and eggs thoroughly. Add sifted dry ingredients. Form dough into balls; roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 400° for 10 minutes.
Boil 1-inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8-inch skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and saute the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from heat.
In a kettle, heat oil. Add carrots, onion and celery and fry until just beginning to brown, stirring occasionally. Pour in water and add bay leaf. Season lightly. Cover and simmer for 15 to 20 minutes. Add potatoes and cauliflower. Cook for 20 minutes longer or until potatoes are almost tender. Add the garlic and parsley and simmer 10 more minutes. Remove bay leaf and taste for seasoning. Sprinkle on Parmesan cheese just before eating.
Mix together. If sticky, refrigerate 30 minutes. Shape into bite size balls. Chill overnight. Dip in melted chocolate chips (melt small amount of paraffin wax with chips). Store in refrigerator.
Mix together by hand. Add enough water to make dough. Roll out and cut. Cook 10 minutes in meat broth.
Melt 1/2 cup of butter and add to Oreo cookies that are in a 9 x 13-inch pan. Pat the cookies to make a crust. Put in refrigerator for 1 hour, then spread 1/2 gallon ice cream on the crust. Put the nuts over ice cream. Top with a cooked mixture of the powdered sugar, butter, chocolate chips and Carnation milk. Boil for 8 minutes and stir constantly. Add the vanilla. Cool well and then spread on top of ice cream and nuts. Put in freezer.
Simmer mushrooms on stove or in microwave until tender. In soup pot, cook onions in butter until soft, but not brown. Add flour and blend. Add chicken broth and broth from mushrooms and simmer for 5 minutes. Add mushrooms, light cream and spices (to taste). Heat to simmer, not boil. Serves 10.
Mix first 4 ingredients, then add milk, eggs and butter. Add vanilla and chopped or whole pecans. Put in unbaked pie shell and bake at 350° for 50 to 60 minutes.
In small saucepan, combine milk and cocoa; bring to boil over medium heat, stirring constantly, about 1 minute. Remove from heat and let cool. Add whipped topping and sugar substitute, stir to combine. Pour into 5 ounce plastic cup; cover with foil and freeze overnight. Remove from freezer and chop into small pieces. Place in food processor and process until light and frothy. Serve immediately or re-freeze for future use.
Mix the shredded cabbage, green or red pepper and salt. Let stand about 1 hour. Drain off all liquid. Pour hot salad dressing over the cabbage and mix well. Serve at once. Serves 4.
Sprinkle cucumbers and onion with salt and let stand for 30 minutes. Drain off any liquid. Combine all ingredients and chill well.
In a large skillet, cook and stir mushrooms and green pepper in margarine 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in cream, broth and mushroom liquid. Heat to boiling; stir constantly. Boil and stir 1 minute. Stir in chicken or turkey. Heat.
Combine first 5 ingredients; rub into roast. Brown roast on all sides in hot oil. Add water and next 6 ingredients. Cover and bake at 325° for 3 hours or until tender. Remove from pan, reserving liquid in pan. Remove bay leaves; skim fat. Measure liquid; return to pan. Add in 1 to 1 1/2 tablespoons of flour and 2 tablespoons of water for each cup of liquid. Stir well. Stir flour mixture into liquid. Cook over medium heat, stirring constantly, until thickened. Makes 8 to 10 servings.
Preheat oven to 375°. Roll biscuits out with rolling pin. Place hot dogs and cheese on top of biscuits. Roll biscuits up. Place on baking sheet, seam side down. Bake 8 to 10 minutes.
Mix sugar, salt, cocoa and milk together. Bring to a rolling boil. Let continue until mixture forms a soft ball when a small amount is placed into a glass of cool water. Remove from heat; add vanilla, peanut butter and oats. Mix well. Spoon out by teaspoons onto waxed paper and let cool. Will harden within minutes.
Add beans to boiling water. Return to boil and boil 2 minutes. Remove from heat. Cover and soak overnight in refrigerator.