HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash the cooked sweet potatoes. Add margarine or butter and orange juice concentrate; beat until the mixture is smooth. Adjust the butter and juice concentrate until the desired taste is achieved.
Combine macaroni, cucumber, green pepper, radish slices, carrots and green onion; mix well. In a separate bowl, combine softened cream cheese and remaining ingredients, mixing until well blended. Add to macaroni mixture; mix lightly. Spoon and gently press into a lightly oiled 6 1/2-cup ring mold; chill several hours or overnight. Unmold onto serving plate. (Can be served in regular bowl.)
Warm milk and oleo on stove. Stir in farina. Cook about 15 minutes. After cool, put in vanilla, sugar and eggs. Grease pan. Pour. Sprinkle cinnamon on top. Bake 1 hour at 350°.
Grind the tomatoes and drain. Add the ground onions and ground peppers. Add the vinegar to the ingredients which have been drained. Add sugar, salt and mixed spices. Boil 10 minutes. Seal while hot. Makes 7 pints.
Cut ribs in serving size pieces and place in a shallow baking pan. Combine remaining ingredients (except pineapple and cook and stir until thickened). Pour pineapple mixture over ribs. Cover and bake in preheated oven at 350° for 2 hours or until tender. Uncover and spoon sauce over ribs. Bake 15 minutes longer to glaze slightly. Serves 4 to 6.
Soften yeast in warm water (110°). Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and egg. Stir in two cups of flour. Beat well. Stir in remaining flour (or enough to make a soft dough).
Mix sour cream, soup and lemon juice. Mix together crushed crackers and poppy seed. Place chicken pieces evenly in a 9 x 13-inch pan. Pour sour cream mixture over the chicken. Sprinkle cracker mixture over this. Drizzle with melted oleo. Bake at 350° for 25 to 30 minutes. Serve over hot egg noodles.
Saute chicken breasts in oil about 5 minutes and remove from pan. Saute onion and tomato for 3 minutes. Return chicken to pan; stir in rice, green pepper and celery. Cook for 1 minute, then add water, bay leaf, thyme and parsley. Simmer until chicken is tender and rice is almost done. Stir in salt, pepper and Tabasco sauce to taste. Place in casserole and heat in 350° oven for 5 to 10 minutes until rice is done. Remove bay leaf and garnish with bacon; serve.
Cook meat and onions until onions are tender. Add steak sauce, tomatoes, and vinegar. Bring to boil; reduce heat, and simmer until sauce thickens.
Mix together. May add nuts, raisins or dates. Bake at 350° for 1 hour or until done.
Mix and drop by teaspoon; bake at 350° for 10 minutes. Watch so they do not burn. Do not double this recipe. Makes 28 or 30 cookies.
Combine flour and yeast; set aside. Combine milk, water, salt, sugar and butter; heat until sugar, salt and butter melt. Add to the dry mix and cover. Let rise in a warm place for 15 minutes. Turn onto a floured surface. Make into rolls and brush with melted butter. Let rise for 15 minutes. Bake at 425° for 15 minutes.
Put a layer of potatoes in casserole dish, then add a layer of onions and sausage patties. Then continue to fill baking dish, layering potatoes, cabbage, sausage, onion, salt and pepper. Bake at 350° until done.
Sift together flour, baking powder, salt and sugar. Add bran and dates. Blend remaining mixture. Add butter. Pour into greased loaf pan. Bake for 1 hour at 375°.
Combine all ingredients, except Kisses, in	a large mixing bowl. Mix	on lowest speed until dough forms. Shape dough into balls and roll in sugar. Place on ungreased cookie sheet and bake at 375° for 10 to 12 minutes. Remove from oven and immediately top each cookie with a candy Kiss.	Press down firmly so cookie cracks around edge.
Drain tuna and mix with onions and cream cheese. Roll into a ball and chill. Sprinkle with parsley flakes. Slice and serve with salad crackers.
Mix all ingredients together; make 1-inch balls. Place on ungreased cookie sheet. Bake for 15 minutes at 350°.
Combine the vinegars, oil, garlic and black pepper in a large bowl. Add the kidney beans to the vinegar dressing and toss gently.
Lasagne cooking directions: Add 1 teaspoon salt to 3-quarts rapidly boiling water. Gradually add lasagne so water does not stop boiling. Boil, uncovered, for 8 to 10 minutes. Stir gently now and then. Do not overcook. Drain in colander. Tip: To hold pasta a short time before layering, drain and return to cooking pot. Toss with a little corn oil or margarine. Cover.
Combine ingredients in top of a double boiler. Cover and cook over hot, not boiling water, 1 hour until rice is tender. Stir frequently during cooking. Serve warm with cream.
Make a white Duncan Hines cake mix by recipe. While it is hot use a knife and make slits on the top of it. Mix a small package of strawberry jello by recipe on box. Pour over cooked cake. When it is cool, mix strawberries and Cool Whip and put on top. It's better if it sits in refrigerator overnight. Put fresh strawberries on top.
Preheat oven to 425°. Place pie shell in pan on baking sheet. Set aside. Beat pumpkin, evaporated milk, molasses, eggs, cinnamon, salt, ginger and cloves in a medium size bowl. Pour into shell. Bake in preheated hot oven at 425° for 15 minutes, then reduce oven temperature to moderate 350°. Bake for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 to 20 minutes on wire rack. Serve warm. Makes 6 to 8 servings.
Combine dry ingredients: dredge dates and nuts in flour mixture. Beat eggs well; add cooking oil, water and pumpkin. Mix well. Add dry ingredients and mix well. Pour into 2 greased and floured 9 1/4 x 5 1/4 inch pans and bake in a 350° oven for 1 1/4 hours.
Mix all ingredients well. Drop onto greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Melt butter in skillet; saute onion and apples for about 1 minute. Add the curry powder, paprika and flour; continue cooking for 1 minute. Add broth and mushrooms; stir until thickened. Remove from heat. Add the cream. Place chicken breasts in an ovenproof dish; sprinkle with salt and pepper. Pour sauce over. Bake in a preheated oven at 350° for 1 1/2 hours.
Combine all ingredients. Spoon in lightly greased 13 x 9 x 2-inch baking dish. Bake at 325° for 1 hour or until golden brown.
Preheat oven to 350°. Spray a 9 x 9-inch ovenproof casserole dish with vegetable oil spray. In a small pan over medium-high heat, melt margarine. Add onion and saute 2 to 3 minutes or until soft. In a medium bowl, combine crabmeat, mustard and Worcestershire sauce. Gently fold in beaten egg whites. Pour mixture into casserole dish and sprinkle with cheese. Bake 25 minutes or until puffed and lightly browned. Remove from oven and cut into squares. Serve immediately. Serves 6 as an entree (2 oz. servings). Serves 12 as an appetizer (1 ounce per serving). Contains 121 calories per 2 ounce serving.
Preheat oven to 400°. In small bowl, stir soy sauce, honey, vegetable oil, garlic, salt, pepper and whiskey. In 13 x 9-inch baking dish, arrange chicken (skin side down). Drizzle with honey mixture. Cover and bake for 20 minutes. Remove cover; turn chicken over and bake 20 to 30 minutes more, brushing frequently with pan juices. Serves 4.
Cook onion until clear. Add fish, lemon juice, oregano, zucchini and mushrooms. Cover and simmer 10 minutes. Top with tomato and cheese. Cover and simmer 2 minutes (until cheese melts). Serve right away. Great with a fresh catch in the summer. Enjoy.
Cream shortening and sugar together until light and fluffy. Mix together egg and prune juice. Blend with shortening mixture. Sift together dry ingredients. Dissolve soda in sour milk; add alternately with dry ingredients to creamed mixture. Add nut meats and chopped prunes. Bake 1 hour in 350° oven.
In a 6-quart pan, brown ground beef; drain fat. Add remaining ingredients and simmer for 1 hour. The soup freezes well and is better the second day. It makes a bunch!
Toss lettuce, spinach, strawberries and almonds. Blend rest of the ingredients and pour over.
Drain potatoes and pour into a large mixing bowl. Add butter to hot potatoes and beat with a mixer. Add sugar, eggs, milk and flavorings. Beat at low speed until well mixed.
Combine water, margarine and onion soup mix in pot and heat to melt butter. Pour in baking dish. Pour in rice; stir to mix. Salt, pepper and paprika chicken and place over rice mixture. Bake at 325° or until liquid is gone.
Cut up chicken and season with salt, pepper and cayenne. Brown chicken in 1/4 cup oil over medium heat until golden brown. Discard oil. Heat 1 cup oil until warm; add 1 cup flour. Stir constantly until a rich brown (not burnt). This makes the roux, which is basis for Cajun cooking. Add onions and garlic; heat until wilted. Add chicken and hot water and cook in an uncovered pot over low to medium heat until chicken is tender. Five minutes prior to serving, add chopped green onions and parsley. Add a dash of file before serving. Serve with rice.
On a cookie sheet with sides, spread pieces of crescent roll dough. Pinch seams together to make complete crust. Bake at 400° as per package directions. Mix together cream cheese, dressing mix and mayonnaise. Spread on cooled crust. Top with assorted chopped vegetables.
Put bread in greased 9 x 12 pan. Sprinkle cheese over bread. Beat eggs, salt, milk and oleo and pour over. Sprinkle bacon or sausage on top.
In skillet, in 1 tablespoon of hot margarine, cook 1/2 of chicken until browned. Stir often. Remove. Repeat with remaining chicken.
Preheat oven to 425°. Grease 12 muffin pan cups; set aside. In large bowl, combine all dry ingredients. In small bowl, combine milk, egg and melted butter or margarine. Add milk mixture all at once to dry ingredients. Mix just until moistened (the mixture will be lumpy). Fold in blueberries. Spoon mixture into muffin cups, filling each about 2/3 full. (Fill any unfilled muffin cups with some water for even baking.) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins. If using frozen or canned blueberries, drain well on paper towels before folding into batter.
Stir dates in cup of water. Add butter. Heat to melt. Pour in mixing bowl and add remaining ingredients. Bake one hour at 350°.
Preheat oven to 400°. Mix 2 teaspoons sugar and cinnamon to roll in. Mix first 3 ingredients with blender. Then add the water, flour, cream of tartar, soda and salt. Mix. Roll into walnut-sized balls and roll in the cinnamon-sugar mixture.	Bake 7 minutes. Makes 5 dozen.
Melt butter. Add cocoa, sugar, eggs, milk and vanilla. Pour into unbaked pie shell. Bake at 400° for 10 minutes, then 25 minutes at 350°.
Bottom: Mix together oats, brown sugar and white sugar. Melt margarine and pour over this mixture. Mix with mixer. Pat into 9 x 13-inch pan. Bake at 350° for 12 minutes. Cool.
Wash cucumbers thoroughly. Split lengthwise and place in enamelware bowl. Sprinkle with salt. Add ice water to cover; let stand overnight. Drain. Put vinegar and sugar into enamelware kettle and heat to simmering. Add celery and peppers. Put in cucumbers and simmer 3 or 4 minutes. Pack into hot, sterilized jars. Fill up with syrup and seal. Makes 4 to 5 pints. Chill before serving.
Boil 2 cups water and stir in Jell-O. When dissolved, add 12 ice cubes and stir until melted, for a quick set. Stir in thawed strawberries; fold in Cool Whip, pecans and cake (which has been cut in 2 to 3-inch cubes). Cover and chill at least one hour before serving. Store in refrigerator.
Beat egg good. Add sugar and beat some more. Add flour, baking powder and pinch of salt. Stir in apples and mix good. Add vanilla and nuts. Pour into greased pie tin. Bake at 350° for 35 minutes or until brownish. Cut and serve with whipped cream.
*Grate 1/2 of an onion to be added to shoyu; cut rest of onion into slices.
In mixing bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture. Beat smooth with mixer on low speed. Heat vegetable oil in deep fryer to 360°. Traditional methods of cooking: Pour batter in funnel holding thumb over end of funnel. Swirl batter in hot oil and fry about 3 minutes until golden brown; turn and cook one minute more. Modern method of cooking: Pour batter into a teapot with a narrow spout. Swirl batter in oil and cook as above. Drain on paper towels and sprinkle with powdered sugar, if desired.
Roll ham around broccoli spears. Place rolls in shallow casserole dish. In a small saucepan, stir together mayonnaise, flour, salt and pepper. Gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Add cheese, stirring until blended. Pour sauce over rolls. Sprinkle with bread crumbs. Broil 6 inches from source of heat for 2 minutes, or until bubbly. Serve. Serves 2 1/2.
Mix ingredients and spread in 13 x 9 baking dish. Bake 20 minutes at 375 degrees. Cool.
Pour pineapple and juice in 9 x 9-inch baking dish. Combine sugar, flour and cheese. Mix well and spread over pineapple. Mix butter and crackers and pour over flour mixture. Bake uncovered 25 minutes at 350°.
Heat oil in skillet. Add Crab Delights and vegetables. Stir over medium-high heat for 2 minutes. Add seasoning. Cook 1 minute more. Serve immediately.
Preheat oven to 425°. Line muffin pans with paper. Set pans aside. Combine grated apples, raisins, lemon juice and walnuts in large bowl. Stir ingredients to mix well and set aside.
Melt butter and mix with cake mix and 1/3 cup evaporated milk. Press 1/2 of mixture into 13 x 9-inch pan. Bake at 350° for 6 minutes. Pour chocolate chips over hot brownies. They'll melt and then can be spread. Put caramels and 1/3 cup evaporated milk in micro-safe bowl. Microwave on Medium or 3 minutes. Stir. Microwave 3 minutes more on Medium. Stir (should be smooth). Pour over chocolate chip layer.
In pan add sugar, corn starch, and salt with 2 Tbsp. of beet liquid. Heat over medium heat and stir until smooth. Add remaining liquid from beets. Then add vinegar and margarine. Heat until thickens. Stir constantly or it will stick. Add beets. Heat thoroughly.
Mix together and roll out. Cut into desired shapes. Bake at 350° about 10 minutes. Some specialty shops have bone shaped cookie cutters. At Christmas, make holiday cut-outs and hang them on the trees for birds.
Peel and boil potatoes until tender. Heat milk, margarine, cheese slices and soup together until cheese and margarine are melted. Drain potatoes and place in casserole dish. Sprinkle onion over and pour soup mixture over. Bake at 350° for 35 to 40 minutes.
Melt chocolate and margarine over low heat in medium saucepan. Add milk, coconut, eggs and sugar and stir until blended. Pour into pie shell. Bake at 400° for 30 minutes. Cool or serve warm with whipped cream or ice cream. Store in refrigerator. I add a few chopped pecans.
In a bowl, combine soups, 1/4 cup butter and rice. Pour into Pam sprayed 13 x 9 x 2-inch pan. Lay chicken pieces on rice. Brush with rest of margarine. Season with Nature's Seasons or salt and pepper. Sprinkle paprika over top. (I used at least 1 teaspoon, sometimes 1 1/2 teaspoons.) Bake at 275° for 2 1/2 hours or until chicken is tender and rice is done. Serve with a salad and hot rolls. Very good.
Brown meat thoroughly on all sides, then remove from pot. Add onions to pot; add garlic and saute. Put meat back in pot. Add package of onion mix to 2 cups water; pour over meat. Cover tightly and cook 2 hours, adding more water if needed. Simmer for the 2 hours.
In a 9-inch, nonstick skillet, heat margarine until bubbly and hot. Add chicken and quickly saute on both sides. Remove chicken from pan and set aside. In same skillet, combine mushrooms and garlic; cook over high heat, stirring constantly until liquid evaporated. Add wine and cook, stirring occasionally for 3 to 4 minutes. Combine broth and flour, stirring to dissolve flour. Add to skillet and cook, stirring constantly, until sauce thickens. Add chicken, any juices remaining from chicken, salt and pepper and cook until heated. Serve immediately.
Mix all ingredients. Chill at least 2 hours. Hollow out French bread. Fill with dip.
In 10-inch nonstick skillet heat oil, add onions and garlic. Saute but don't brown. Add celery and pepper strips. Saute until tender-crisp, about 3 minutes. Add mushrooms and bean sprouts, saute, stirring occasionally, for 3 minutes. Add pork and soy sauce and broth mix. Stir. Combine water and cornstarch and stir until dissolved. Add to skillet and cook, stirring constantly, until thickened. Sprinkle with onions and serve over rice.
Combine cinnamon, sugar and flour. Peel and slice apples and sweet potatoes. Grease baking dish. Put in a layer of apples; sprinkle with cinnamon mixture. Dot with butter. Put in a layer of sweet potatoes; sprinkle with cinnamon mixture and dot with butter. Bake in 375° oven for 30 minutes.
Mix salmon, cream cheese, lemon juice, horseradish, onion and salt. Refrigerate until firm. Roll into a ball and roll in mixture of parsley and pecans.
Brown ground beef and drain. Add onions. Mix together with soups (do not dilute). Add to ground beef and onion mixture. Pour into baking dish. Layer cheese on top and then put on top of cheese a layer of potato tots. Bake in oven at 375° until potato tots are brown.
Mix beef, onions, pickles and crumbs. Add a dash of salt and pepper and milk. Form into balls, 1 inch in diameter. Roll in Shake 'n Bake. Bake about 15 minutes at 400°. Stick a toothpick in each ball. Makes approximately 24 balls.
Crush wafers and mix with melted butter; pat into a 9 x 13-inch spring-form pan, leaving a 1-inch space at top. Melt chocolate chips in double boiler. Beat cream cheese, sugar and brandy until smooth. Add chocolate chips and 3 eggs, 1 at a time. Add sour cream; mix until smooth. Pour into pan. Bake at 375° for 1 hour. Cool on rack.
Microwave chocolate, milk and butter on High for about 2 minutes and stir often. Spread into crust and refrigerate for 30 minutes. Prepare pudding mix as directed on package. Slice up bananas and put them on top of chocolate. Then put pudding over the bananas. Top with whipped cream topping.
Sprinkle berries with a little of the flour. Sift remaining flour with other dry ingredients. Melt shortening; combine with milk and beaten egg yolks. Mix dry and liquid mixtures quickly; fold in stiffly beaten egg white. Bake for 1/2 hour in a 400° oven.
Cut onions to form "petals," starting in the center. Cut outwards in spoke-type fashion. Cut down to, but not through, the root. Soak in ice water for 20 to 30 minutes. Drain well and pat dry. Mix ingredients to make batter. Dip onions in batter; drain excess batter. Fry in 375° deep fat oil until golden, light brown and crisp. Drain on paper towels. Serve with Ranch, Blue cheese or Honey Dijon dressing.
Shell uncooked shrimp; leave tail shell on. Split shrimp down the back; spread apart, butterfly fashion. Dip uncooked shrimp into milk and egg mixture. Next, dip in bread crumbs and paprika mixture. Combine crabmeat, Worcestershire, salt, pepper, Tabasco sauce, mustard, mayo and bread cubes. Saute onion and green pepper in 2 tablespoons melted butter; add to crabmeat mixture. Firmly stuff breaded shrimp with crabmeat mixture. Place shrimp, tail side up, on greased, shallow baking dish. Baste with butter. Bake in a 400° oven for 30 to 40 minutes, until brown.
Combine all ingredients in a small pot. Cook over medium heat, stirring occasionally, until mixture begins to boil. Remove from heat and stir well. Drop 1 level teaspoon of dough onto greased baking sheet. Repeat with remaining dough but allow only 4 to 6 cookies per baking sheet since cookie dough will spread during baking. Bake at 375° for 6 to 8 minutes or until light golden brown. Leave cookies on baking sheet until just set, about 2 minutes. Immediately transfer to rack for cooling. Makes 2 dozen.
Brown chicken in oil, also onions, garlic and chili pepper. Add tomato paste, salt, pepper and saffron. Add rice and mix well with other ingredients for about 5 minutes. Add water (or beer) and dry wine and cook on high temperature until liquid boils, then simmer until rice is cooked. After all ingredients are added, do not stir. Cover and cook for about 1 1/2 hours.
Cook and chip chicken breasts. Mix with chicken soup and celery soup and put into baking dish. Spread sour cream over top, then sprinkle stuffing mix over cream. Melt margarine in 1 cup broth from chicken, then pour over top. Bake at 350° for 25 minutes.
Pour cake mixture in bottom of a 2-quart ovenproof glass bowl. Put fruit on top and bake at 400° for 30 minutes.
Mix all ingredients together well. Place into a buttered dish. Set aside for 1 hour. Cut into squares.
Cook ground beef and drain well. In baking dish, place ground beef. Cover with A.1. sauce. Layer onion, potatoes and carrots. Cover with mushroom soup. Bake at 350° for 30 to 40 minutes.
Put cucumbers in gallon jar with remaining ingredients. Cover with vinegar. Let stand 5 weeks. Makes its own syrup. Let stand overnight. Pack in clean jars. Heat lids and seal.
Don't feel like cooking? On the way home from work, stop at Golden Fried Chicken and get 1 bucket fried chicken, 1 pint mashed potatoes, 1 pint cole slaw, 1 pint gravy and 6 baked biscuits. Rush home, get paper plates and set the table. You will have a lovely dinner with no fuss and no mess in the kitchen to clean.
Cook zucchini in boiling water for 5 minutes; drain. Saute onion and green pepper in oil. Add the beef; cook until beef is done. Layer squash, veggies, meat and bread cubes in a greased casserole. Season each layer with salt, pepper and paprika. Top with the cheese; pour tomato sauce over cheese. Bake, uncovered, at 325° for 1 hour.
Combine oats, flour, peanuts, soda and salt; mix well. Add margarine. Mix until dry ingredients are moist (reserve 1 1/2 cups crumbs). Press mixture into bottom of greased jelly roll pan. Bake at 375° for 12 minutes.
Beat butter and peanut butter. Add sugar and beat. Add eggs; beat until smooth. Add flour and soda; beat. Stir in chocolate chips. Drop by teaspoon and flatten. Bake at 325° for 12 to 15 minutes.
Peel and cut up potatoes. Cook and mash. Add cream cheese, sour cream, salt and pepper. Beat thoroughly. Cool and refrigerate. Keeps up to 2 weeks.
Mix together all ingredients except 1/2 cup of cheese. Put oil in pan. Pour ingredients into pan. Bake at 350° for 45 minutes. After removing from oven, sprinkle remaining cheese on top.
Put sugar and flour in a bowl. Set aside. Bring to a boil the cocoa, oleo and water. Pour boiled mixture over sugar and flour. Add eggs, soda, buttermilk and vanilla. Mix well. Bake in jelly roll pan for 20 minutes at 400°. Do not grease pan. Five minutes before done, make frosting.
Heat oven to 350°. Grease the bottom of an 8 x 8 x 2-inch pan with shortening. Heat margarine and 6 ounces of chocolate chips in a 2-quart saucepan; stir until melted. Remove from heat. Stir in remaining ingredients, except nuts and extra chips, real hard with a wooden spoon until smooth. Stir in nuts and chocolate chips. Spread in pan with a rubber spatula. Bake until the center is set, about 30 minutes. Let brownies cool completely. Cut into 1 3/4 x 1 1/2-inch brownies. Makes 20 brownies.
Line bottom of pie crust with bananas. Prepare Dream Whip. Combine cream cheese, sugar and lemon juice. Fold in Dream Whip. Spread over bananas. Top with blueberry pie filling. Chill before serving.
Combine all ingredients and bake 1 hour at 350°. Serves 6 to 8.
Mix cocoa with hot coffee; set aside. Mix shortening, sugar, eggs and vanilla. Mix flour, salt, soda and baking powder and add to shortening mixture, alternating dry ingredients and cocoa mixture. Bake at 350° for 30 to 40 minutes. This is good with 7 Minute Icing.
Heat sugar and vinegar until well dissolved, but don't cook. Add celery seed, mustard, salt, paprika and ketchup to sugar mixture. Add dehydrated onion. Beat on high speed and add oil; mix well.
In a large saucepan, combine catsup, brown sugar and beer. Bring to a boil and cook until thickened. Transfer to a crock-pot. Heat hot dogs. Add to sauce.
Mix well in order listed. Bake at 375° in a greased pan for 40 to 45 minutes.
Put all in order given; mix well. Pour into 2 Pam-sprayed loaf pans. Bake at 350° for 1 to 1 1/2 hours.
Combine all ingredients; bake in greased casserole dish for 45 minutes at 375°.