HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer sugar and water over medium heat for 5 minutes. Chill. Add remaining ingredients.
Drain pineapple and put juice and marshmallows in pan over low to medium heat. Stir until melted. Stir in dry jello and remove from heat. Cool while whipping cream. Stir pineapple, cottage cheese and whipped cream into jello mixture. Pour into buttered mold and refrigerate.
Heat oil in heavy skillet and brown chops on both sides. Butter a large baking dish which has a well-fitting cover. Arrange potatoes and onions in layers, sesaoning with salt and pepper as you go. Place browned chops on top; salt and pepper them. Mix Worcestershire sauce, mushroom soup and milk and pour over all. Cover tightly and bake at 375° for about 50 minutes, or until chops are very tender. Remove lid for the last few minutes for browning. Yields six servings.
Cook macaroni as directed; drain. Brown beef, onions and Worcestershire sauce. Add green pepper, garlic salt and Ragu sauce; simmer 15 minutes.
Blend sugar and spices. Stir pumpkin and beaten eggs into sugar mixture. Add milk, stirring well. Pour into pie shell and bake at 425° for 20 minutes. Lower oven temperature to 350°. Bake 20 minutes longer or until inserted knife comes out clean.
Combine first 7 ingredients. Combine next 4 ingredients. Combine the two. Grease 13 x 9-inch glass baking dish. Put miniature marshmallows in dish. Pour mixture over and bake 40 minutes at 350°.
Cream the margarine, Crisco and sugar. Add eggs, one at a time, beating after each. Add flavoring and sour cream. Sift dry ingredients and add alternately with milk. Bake at 325° for 1 hour and 15 minutes.
Combine all ingredients in 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool chutney to room temperature. Cover tightly and refrigerate. Chutney thickens as it cools and will keep for up to 2 weeks in refrigerator.
Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in butter. Mixture will be crumbly. Add milk and stir until dough holds together. You may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10 to 12 minutes in a 400° oven.
Combine Jell-O, sugar, boiling water and gelatine. Stir until completely dissolved, then let cool. Mix together cooled Jell-O, crushed pineapple, cottage cheese and nuts. Let set until the consistency of egg whites. Fold in whipped topping. Place in a mold or dish and refrigerate. This is very good and can be made several hours ahead of serving time, or even day before.
Place turkey, water, celery, onion, bouillon, salt, pepper and bay leaf in large kettle. Cover and simmer about 1 hour. Remove carcass. Add carrots, peas and green beans. Simmer about 10 minutes. Add meat from carcass. Heat soup. Add noodles and cook 10 minutes. Melt butter in small pan. Add flour and stir constantly until flour is browned. Stir into soup. Boil 5 minutes.
Take peanut butter and mix with margarine and sugar until smooth with a wooden spoon. Form small balls and then put in refrigerator on wax paper for 1 hour.
Fry beef and sausage. Pour off grease. Add onion and chili pepper. Put layer of meat, layer of cheese, layer of meat and layer of cheese. Pour eggs and milk mixture over dish. Bake at 350° for 30 minutes.
Boil butter, sugar and syrups for five minutes, stirring constantly. Add vanilla and pour slowly over the popped corn mixing well. Bake in 250° oven for 30 to 45 minutes, stirring every few minutes to prevent top from burning. When it's as crisp as you want it, pour out on waxed paper. Store in airtight container.
Cook first 4 ingredients in saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°. Combine yeast and 1/2 cup warm water; let stand 5 minutes. Stir together yeast mixture, sour cream mixture, eggs and flour in large bowl until well blended. Chill, covered, 8 hours.
Stir together sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks together. Gradually stir into sugar mixture. Cook over medium heat. Blend in butter and extract. Stir in 3/4 cup flaked coconut. Sprinkle remainder of flaked coconut over whipped cream on pie. Chill pie for 2 hours prior to serving.
Dates, nuts and cherries may be left whole if desired. Sift dry ingredients together 3 times, sifting over fruit and nut mixture the last time. Add beaten yolks. Fold or work stiffly beaten egg whites to which vanilla has been added. Let stand for thirty minutes and mix again. Use heavy waxed paper, grease and line pan. Cover top of cake and place pan of water under cake. Bake at 250° for over 2 hours. Remove cover from top of cake during last 15 minutes of baking. After cake is removed from oven, cool thoroughly in the paper in which it was baked. Then wrap securely in a second layer of heavy paper (waxed paper is preferred) and tie with twine.
Mix mustard and jelly. Beat with a whisk. Put on stove and bring to a boil. Pour over wieners that have been cut in small pieces. Pour into crock-pot and cook on high for 3 or 4 hours.
Prepare Creamettes rotini according to package directions; drain. In a large bowl, combine rotini, tuna, cucumbers, tomato, celery, green pepper and onion. In a small bowl, blend together Italian dressing, mayonnaise, mustard and seasonings. Add to salad mixture. Toss to coat. Cover and chill. Toss gently before serving.
Peel and chop tomatoes. Add water, butter beans, sliced okra, small chopped carrots, chopped bell pepper, vinegar, sugar, chopped onion and corn (cut off cob). Mix everything together; put into quart jars and cook on 10 pounds pressure for 25 minutes. Should make 8 quarts.
Saute onions, bell pepper and celery in butter. Add dry seasonings and milk; stir in soup, pimentos and cheese. Fold in spaghetti. Boil chicken until tender; debone and set aside. When mixing spaghetti with mixture, if it looks dry, add more broth (I use broth to boil spaghetti). Pour in sheet cake size pan and bake at 350° for 40 minutes, uncovered. Sprinkle with Cheddar cheese.
Cook cabbage until separating. Saute onion in oil. Cool. Line bottom of pan with cabbage leaves. Cook 1 1/2 to 2 hours.
Place flour in bowl; make well in center. Soften yeast and 1/2 tablespoon of sugar in 1/2 cup milk. Pour into flour. Mix and let rise until light. Add remaining milk, egg, salt, sugar and shortening. Work into a dough. Knead thoroughly adding more flour is necessary.
If fresh beans, wash well, snip off stems, then sliver, French-style. Put fresh beans into a pan, adding boiling water to not quite cover beans. Cover tightly; bring to boiling over high heat, then remove the lid and cook until crisp-tender. (For canned beans, drain and cook the liquid down to half over high heat.) For all, turn a few times during cooking; you want to prevent scorching as the liquid cooks away. When finished, there should be barely a spoonful of liquid in the pot. While the beans are cooking, saute pecans in butter over low heat until very crisp. When beans are tender-crisp, add 2 tablespoons butter, salt and pepper to taste, then the Accent. Add the pecans; toss slightly. Serve at once. Serves 4 to 6.
Cream together eggs and sugar. Add milk, vanilla, flour, baking powder and salt. Beat until smooth. Grease and flour jelly roll pan. Pour batter into pan. Bake at 350° for 15 to 20 minutes or until done.
In a large saucepan, cook cabbage in boiling water for 5 minutes. Drain, reserving liquid. Add butter, salt, rice, onion and egg to cabbage; mix thoroughly. Place layer of cabbage in casserole. Then a layer of ground beef. Repeat layers.
Mix margarine, soup and cheese, then add tomatoes, onion, Worcestershire and chicken. Add cooked vermicelli. Pour into a greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Cook macaroni according to directions for use in casserole. If salt added to water, more will not be necessary in sauce. Make cream sauce by melting butter and adding flour slowly, stirring constantly. Add milk, a little at a time. When sauce is thick and smooth, put in 3/4 of cheese. Cook and stir until melted. Add mustard and salt, if needed.
Preheat oven to 350°. Melt margarine in bottom of 8 x 8-inch pan (place in oven). Combine milk, sugar, flour and baking powder. Stir slightly to moisten ingredients. Pour mixture evenly onto melted margarine. Do not stir. Pour fruit evenly over batter. Push apples into batter slightly. Sprinkle cinnamon. Bake 1 hour. Serve hot or cold.
Dissolve jello in the hot water. Stir in the juice from the cherries. Add prepared cherries. Stir in pineapple and pecans. Pour all into an 8 x 9-inch pan and refrigerate until well set. Then add topping.
Saute garlic in butter for about 1 to 2 minutes. Add milk, Ricotta cheese, shrimp and peas. Cook until smooth. Add Tabasco. Cover and cook on low heat for 4 to 5 minutes. Stir in cheese. Pour sauce over cooked linguine. Toss well to coat.
Toss chicken, celery, water chestnuts, grapes and pineapple carefully. Combine mayonnaise, sour cream and seasonings; mix into tossed ingredients. Add eggs and sprinkle with almonds. Serves 8 to 10.
Mix in order given. Pour into unbaked 9-inch pie shell. I use Ritz. Makes its own top crust. Bake at 350° for 30 minutes until light brown. Good for Christmas.
Beat eggs and other ingredients, except crusts. Mix well. Pour into unbaked pie crusts and bake 40 minutes at 350°.
Sift together flour, salt, soda and cocoa. Cream butter thoroughly. Add sugar gradually and cream until light and fluffy. Add egg and vanilla and beat well. Add dry ingredients and milk into creamed mixture. Stir in nuts. Drop on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Frost while warm and sprinkle with coconut or nuts.
Mix all ingredients together and bake in unbaked 9-inch pie shell at 350° for 40 to 45 minutes. Can substitute fresh strawberries, raspberries or rhubarb for peaches.
Take 2 cups of flour mix with 1 gallon of sugar. Put in the oven for 12 hours at 250°. Shape it as a banana then let it cool for about 1 hour. Sprinkle yellow sprinkles until no fudge is showing. On top of the cake put 5 chocolate brownies. In the center put a single strawberry then crack 2 raw eggs on top. Put in the refrigerator for 2 days, then serve.
Mix ingredients, pour into pie crust. Freeze until firm. To make recipe low fat, use low fat milk, Cool Whip and pie crust.
Blend flour into butter; slowly add broth, stirring constantly. Add salt and cheese. Cook until smooth. Add all other ingredients except cracker crumbs. Place in a casserole dish. Top with crumbs. Bake 30 minutes at 400°.
Dice beef and green onions. Combine with cream cheese until well blended. Form into ball. Serve with your favorite crackers.
Put all ingredients in double boiler and mix together until smooth. Start with 3 1/2 cups powdered sugar until you see how thick the mixture is. It should be thick like cookie dough batter. If it needs to be thicker, add more powdered sugar, a little at a time. Do not use more than the original 4 cups of powdered sugar!
Mix together crushed grahams, butter and sugar. Press into oblong dish. Chill 15 minutes.
Cream shortening; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Combine soda and vinegar; mix well. Stir into batter. Pour batter into greased and floured Bundt pan. Bake at 325° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Combine lemon juice with powdered sugar; drizzle over cake while it is warm.
Peel and dice potatoes. Fry bacon and potatoes. Chop bacon into pieces. Crack eggs in bowl; add salt, pepper, potatoes and bacon. Stir all ingredients in bowl. Pour into frying pan and cook until eggs are done. Spoon egg mixture on flour tortilla and fold. Serves 5.
Mix all this together, but sugar. Make balls out of this, then bake. Bake at 325° for 20 minutes. Roll in powdered sugar.
*Can substitute 10 ounces frozen cut asparagus, thawed for fresh asparagus.
Heat water and chocolate in small saucepan over low heat until chocolate is just melted. Stir constantly. Let cool 10 to 15 minutes. In large bowl of electric mixer, beat cream cheese and sugar. Add vanilla and salt. Slowly beat in chocolate to cheese mixture. Refrigerate 1 hour or until very thick. Fold in whipped topping. Turn into crust. Freeze 4 hours or overnight.
Combine first 3 ingredients in skillet. Simmer 20 minutes. Cool. Toss remaining ingredients except Doritos and Catalina dressing in large serving bowl. Add hamburg mixture and mix well. Just before serving, add crumbled Doritos and dressing. Toss well.
Mix the V-8 juice, stewed tomatoes, olive oil and Worcestershire sauce in a soup pot. Stir in about 1/3 of the chopped onions and peppers, all the garlic and the black pepper to the pot. Occasionally stir and heat the mixture over a medium burner until it begins to simmer. Remove the pot from the heat. Add the remainder of the vegetables and wine to the mixture. Refrigerate for about 2 hours. Serve.
Wash and dry the chicken. Sprinkle both sides of each piece with salt, pepper, rosemary, parsley and lemon juice. Preheat the broiler and broiler rack. Melt the butter over low heat in a small saucepan. Pour half the melted butter on the skin side of the chicken pieces. Then place them skin side down on the hot broiler rack. Pour the remaining butter over and broil, about 7-inches from the flame, for 20 minutes on each side. Serve with the juice and butter that collect in the broiling pan poured on the chicken.
Heat oven to 400°. Pour about 2 tablespoons oil into a cast-iron skillet. Sprinkle in a little corn meal. Set on burner at medium heat until corn meal is golden brown. Combine all ingredients and mix until blended and pour into prepared pan. Bake 25 to 30 minutes.
Peel and cube potatoes. Grate onion, celery and carrot. Boil in a 3-quart saucepan with enough water to cover potatoes. While boiling, add parsley, salt and pepper. When potatoes are cooked, add milk, soup and butter. Simmer to blend flavors.
Mix flour, sugar, cocoa and milk. Cook until beginning to thicken. Add egg yolks and cook until done.
In a large saucepan melt 3 tablespoons butter. Add onion, green pepper and celery; saute over medium heat. Cook until celery is almost tender (about 5 minutes). Remove vegetables. Mix in macaroni and chopped olives. Set aside.
Combine sugar, cornstarch and water in saucepan; cook, stirring constantly, until thick. Add jello to above; mix thoroughly. Arrange whole strawberries in pie shell. Pour mixture over berries. Chill thoroughly. Serve with whipped cream.
In processor, process plums, onion, garlic and ginger until finely chopped. In saucepan, combine plum mixture, sugar, vinegar, cinnamon, salt and pepper flakes. Simmer, uncovered, stirring occasionally, 30 minutes, until thickened (about 2 cups). Remove to bowl; let cool.
Cook beans, ham, onion and salt according to directions on package of beans. When done, drain and add rest of ingredients. Bake at 300° for 1 hour.
Mix all ingredients together with mixer. Pour into a 9-inch unbaked pie crust and bake for 15 minutes at 400°, then lower temperature to 350° and bake for about 45 minutes or until set in center of pie.
Mix first 4 ingredients and spread into cake pan. Sprinkle bacon bits on top. Bake at 350° for 1/2 hour. Serve with Triscuits crackers.
Cook celery and onion in butter until soft but not brown, about 5 minutes. Remove from heat. Add flour. Blend thoroughly. Add broth and milk; cook, stirring constantly, until thickened. Add carrots and heat to boiling point. Add cheese and heat until melted. Season. Add turkey bits and parsley.
Combine all ingredients in a large Dutch oven; bring to a boil over medium heat. Reduce heat and simmer, uncovered for 2 hours, stirring occasionally. Yields 9 1/2 cups.
Place chicken on bottom of dish. Put cheese over chicken. Heat soup with 1 can water and pour over top. Mix 2 cups stuffing with 3 tablespoons butter. Pour over top. Bake 1 to 1 1/2 hours at 350°.
Preheat oven to 400°. Grease muffin tins. Combine first six ingredients in bowl. Stir together egg, yogurt, butter and lemon juice. Add to dry mix. Put in tins; bake 20 minutes. Cool 5 minutes. Remove from pan and place on wire rack. Prick with fork and pour glaze on warm muffins.
Beat egg whites with 1/2 cup sugar until stiff. Cream shortening and 2 cups sugar and add dry ingredients alternating with the milk and vanilla. Fold in egg whites. Fold in blueberries. Put into a greased and floured 13 x 9 x 2-inch pan. Sprinkle top with sugar. Bake at 350° for 50 to 60 minutes.
Cook and chop chicken; add celery, cheese and 1/2 of almonds. Salt and pepper to taste. Mix together the mayonnaise and soup. Add to other mixture. Pour all into buttered dish. Mix 1/4 stick butter with cornflakes and the other 1/2 of almonds. Spread on top of casserole. Bake, uncovered, at 350° for about 40 minutes.
Crush Ramen noodles. Place in a colander. Pour 2 cups boiling water over noodles to soften slightly. Combine drained noodles, cabbage, onion and chestnuts in a large bowl.
Mix breadcrumbs with Parmesan cheese. Dip chicken in butter and coat with crumbs. Place in baking dish with pieces touching. Sprinkle with additional Parmesan cheese and drizzle with remaining butter. Bake at 350° for 1 hour.
Clean beans and cut in half, steam until tender Let cool at room temperature). Dice onion, cut tomatoes into chunks. Mix all ingredients together in a large bowl add salt & pepper to taste. Refrigerate overnight.
Cream shortening and sugar. Add eggs and bananas. Mix well. Add dry ingredients. Sometimes I add a teaspoon of vanilla. Bake at 350° for 1 hour.
Bring to a boil. Add cukes and onions. Return to heat and bring to a boil. Let cool and put in canning jars. Stir occasionally.
Pour milk over oats and let stand 2 minutes before mixing other ingredients in. Preheat lightly oiled griddle to 370° to 390°. Add all remaining ingredients, mixing well. Mixture will be thin. Yields 16 pancakes.
Blend cornstarch and 2 tablespoons soy sauce in bowl. Mix in chicken; set aside. Mix remaining soy sauce, wine, sugar and vinegar; set aside. Heat oil in uncovered wok at 375°. When hot, add pepper flakes; stir-fry until black, 10 seconds. Add chicken; stir-fry 2 minutes. Remove chicken with strainer; set aside. Add green onions and ginger root; stir-fry one minute. Add chicken; stir-fry 2 minutes. Add wine mixture; stir-fry 1 minute. Stir in cashews. Serve with hot rice. Makes 6 servings.
Add coconut and vanilla to cake mix and prepare as directed on box. After cake cooks and still hot poke holes in top of cake. Boil together 1/2 to 1 C. milk, 1 tsp. vanilla and 1/2 C. sugar. Pour over cake. Let cool completely. Add Cool Whip on top and add coconut to top of Cool Whip.
Brown ground beef, onion and celery; drain. Combine ground beef, onion, celery, tomatoes and tomato soup in Dutch oven. Slice Velveeta; lay on top of mixture. Simmer on stove for approximately 1 hour. Or, put in crock-pot for 5 to 8 hours on low. About 20 minutes before serving, boil macaroni; drain and mix with tomato-beef mixture. Serve with Parmesan cheese sprinkled on top.
Cream margarine and sugar. Add eggs, one at a time. Sift flour, soda and salt. Add alternately to creamed mixture with buttermilk. Add flavoring. Bake in tube pan 1 hour and 15 minutes.
Cook hamburger until done; drain off all fat. Spread 1 can of crescent rolls in a 9 x 12-inch greased pan or dish. Mix hamburger, taco sauce, tomato sauce and refried beans together. Pour over rolls. Sprinkle cheese over top mixture. Cover with second can of crescent rolls. Bake at 300° for 30 minutes.
Preheat oven to 325°. Soften butter. Add sugar and egg. Mix together dry ingredients. Combine with butter mixture. Add apples, walnuts and raisins. Bake in 9-inch pie pan for 40 minutes.
Combine marshmallows with drained pineapple (reserve juice). Put in fridge overnight. Combine the beaten egg, vinegar, sugar and flour; cook until thick. Refrigerate overnight.
Brown flour in bacon grease; it doesn't need to be very dark. Add water, tomatoes, salt and pepper. Simmer in iron skillet about 45 minutes. Add more water if necessary. This gravy is delicious over grits or with biscuits. I have used canned tomatoes so it doesn't have to cook as long.
Dredge fish with flour and press rosemary into the fish. Brush with oil. Place 5 tablespoons butter in a large skillet and add fish. Cook, turning once, until fish is flaky (about 15 minutes). Sprinkle with salt and remove to a hot platter. Add wine and remaining butter to skillet and heat; pour over fish.
Combine zucchini and onion in medium saucepan. Add water to cover and bring to boil. Boil for 5 minutes. Drain and cool.
I use two bread pans for this recipe and line them with foil to get them out easily. Pour half of batter in pans. Pour half of topping, then rest of batter and rest of topping.
Mix salad oil, sugar and eggs. Add flour, soda, nuts, salt and vanilla. Stir in apples. Bake in Bundt pan 60 to 90 minutes at 350°.
Mash avocados with lemon juice, salt and pepper; set aside. Combine sour cream, mayonnaise and taco seasoning. Set aside.
Again be forewarned and be sure to cover the roast sufficiently with foil. Spread half of the mushroom soup and half of the onion soup mix on each side. Wrap securely and place on wire rack or better still put it in a baking dish. Bake at 300° for 3 1/2 to 4 hours in a preheated oven. Mashed potatoes should go so well with this because you already have an excellent seasoned gravy. Serves 4.
Preheat oven to 325°. Melt butter in saucepan. Add sugar and syrup, stirring well. Fold in eggs and flour. Add vanilla and nuts. Mix well. Pour in 9-inch unbaked pie shell. Bake at 325° for 45 or 50 minutes.
Heat cream; add vanilla. When hot, dip 1 marshmallow in cream until outside is soft. Roll in finely ground pecans and coconut. Flatten slightly and chill.
Cut onions into 1/4-inch slices. Separate into rings. Place in bowl with cold water to cover; let stand for 15 minutes and drain. In a bowl, combine flour, salt, pepper and paprika. Dip rings into evaporated milk. Coat with flour mixture. Cook in hot fat until brown, turning often. Drain on absorbent paper.
Combine first 5 ingredients for sauce.	Marinate hen in sauce for 1 hour. Bake in 325° oven for 1 hour, basting with sauce 2 or 3 times. Cut Cornish hen in half to serve. Medium fryer may be substituted for Cornish hen. Yields 2 servings.
Brown chops in skillet sprayed with PAM. Place in 9 x 14 baking dish or pan. Mix soups together (no water). Pour over chops. Cover with foil and bake in 350° over for one hour.
Bring water and sugar to a boil. Add orange juice, real lemon, shake of cloves, ginger and cinnamon. Serve hot.
Cook broccoli. Saute onion in butter. Mix broccoli, onion, rice, soup, Cheez Whiz and egg. Put in large baking dish. Garnish with shredded cheese. Bake at 350° for 40 minutes.
Cut steak into thin strips. Marinate in fajita marinade for 1 hour. Saute peppers and onion in oil or margarine until soft. Add a little marinade to the vegetables as they cook. Cook meat until done. Heat tortillas and keep warm.
Mix together and spread in a 9 x 12-inch pan. Bake in a 350° oven for 1/2 hour or until done.
Cut up all fruit and mix with apple juice. Cream butter and sugar. Mix well. Add eggs one at a time, alternating flour. Add fruit, nuts, and spices. Mix well. Drop by teaspoon onto greased cookie sheet. Bake 10-15 minutes at 350°.
Mix all ingredients together well. Bake in a greased 9 x 13-inch pan at 350° for 30 to 35 minutes or until done.
Cut potatoes in half lengthwise. Brush cut halves with butter. Sprinkle with paprika, salt, butter and cheese. Place cut side down on well oiled baking sheet. Salt skin side of each potato. Bake at 350° for 25 to 30 minutes until tender.
Beat together applesauce and sugars. Add Egg Beaters, milk and vanilla. Beat well. Sift together dry ingredients. Add to liquid ingredients. Stir. Add water. Stir until smooth. Pour into 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.