HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse lentils and place in a saucepan. Add water, salt and bring to a boil. Reduce heat and simmer, covered about 30 to 40 minutes until lentils are just tender. Drain.
Mix all ingredients. Makes 1 gallon powdered mix. Use 1/2 cup of mix per mug or glass of hot water.
Melt butter in 9 x 13-inch pan. Mix flour, sugar, milk and flavoring. Pour in butter. Add peaches to mixture. Bake at 350° for 1 hour.
Line a 9 x 13-inch pan with whole graham crackers. Make pudding using 3 cups of milk. Mix in Cool Whip. Pour half of mixture over crackers. Then layer more graham crackers and then more pudding. Top with layer of graham crackers. Frost with chocolate frosting.
Mix all ingredients together. Sprinkle cheddar cheese on top. Bake 325 until done (25 min.).
Bring to a boil the water, salt and food coloring. Remove from heat and add flour, alum and cooking oil. Mix; let cool. Knead after dough has cooled.
Sift flour and baking powder together 3 times. Beat eggs until light. Beat in sugar 1 cup at a time. Mix in flour. Heat milk to boiling point, but do not boil. Put butter in milk to melt. Add flour mixture. Add extracts. Beat a few times. Bake in two 9-inch pans for 20 minutes at 350°.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon into crust. Chill. Garnish.
Mix and form into small bite size balls. Bake at 350° for 20 to 25 minutes.
Bake cake as directed and let cool. Poke holes. Heat pineapple and sugar. Let cool. Top with Cool Whip. Keep refrigerated.
Brown hamburger and seasoning mix together. Drain. Mix all ingredients together. Chill and serve.
Set oven controls to broil. Spread hot potatoes in ungreased square 8 x 8 x 2 baking dish. Spread with salsa. Sprinkle with olives and cheese. Broil with top 3 to 4 inches from heat until the cheese is melted. Sprinkle with tortilla chips. Serve with the remaining ingredients.
Tear bread into small pieces. Mix with remaining ingredients except beef. Crumble beef into mixture; mix thoroughly. Press into 9 x 5-inch loaf dish. Microwave on High until internal temperature reaches 150° for 13 to 15 minutes. Rotate once or twice if you don't have turn table. Spread on ketchup. Microwave at Medium (50%) until ketchup is heated, 2 to 3 minutes. Let stand 3 to 5 minutes.
Combine all vegetables and elbows, then mayonnaise mixture. If needed, add more mayonnaise to keep moist.
Beat eggs and vanilla. Scald the milk and add to the egg mixture. Add in first 3 ingredients.
Peel, slice and core apples. Combine sugar, flour and spices. Add sliced apples and toss gently. Let stand 30 minutes until the juice begins to flow. Stir in lemon juice; cook over low heat until it begins to thicken. The apples should not be fully cooked. Spoon into 6 to 8-pint freezer containers. Plan on a quart to make a 9-inch pie and follow the oven time and temperature as for fresh apple pie. I bake mine at 375° for 50 to 55 minutes. I also top with a crumb topping.
Sift flour and 1/2 cup sugar three times. Beat egg whites until frothy. Add salt and cream of tartar. Beat until stiff enough to hold shape. Add vanilla. Beat 2 minutes. Then fold in flour and sugar mixture. Fold for 2 minutes. Pour into ungreased tube pan. Bake at 325° for 55 minutes. When done, invert pan to cool.
Put the ingredients listed in a large mixing bowl. Blend on low speed of mixer until moistened. Mix at medium speed for about 4 minutes. Pour batter in prepared loaf pan (9 x 13-inch) or medium angel food cake pan. Bake at 350° for 45 to 60 minutes. Cool in pan on rack for 15 minutes. Use Caramel Icing.
Mix all ingredients in a saucepan. Bring to a boil, then simmer for 50 minutes, stirring often. Remove spice bag and put in jars and seal.
Cream shortening and sugar. Mix in remaining ingredients. Put in 350° oven for 8 to 10 minutes.
Peel and chop eggplant. Boil in salted water until tender; drain well.
Beat oil and sugar together. Add beaten eggs and bananas; beat well. Add flour, soda, baking powder and salt to the first mixture, then add milk and vanilla. Beat well and stir in nuts. Bake in 9 x 5 x 3-inch loaf pan lined on the bottom with waxed paper in moderate oven (350°) about 1 hour. Cool well and store airtight.
Mix ingredients and refrigerate 2 to 3 hours before serving. Serve with raw vegetables.
Saute onions and bell pepper in oleo. Stir in shrimp and cook until they turn pink. Add seasonings and soup plus 1 can water. Simmer 10 minutes. Stir all of mixture into 2 cups cooked rice and serve.
Brown pheasant pieces well in bacon drippings in deep pan. Add water, salt, pepper, bay leaves and garlic (minced). Sprinkle in paprika. Cover and simmer 1 1/2 hours or until pheasant is tender; remove pheasant pieces from stock and set out 2 cups of gravy to cool. Mix sour cream slowly with the cooled gravy (to prevent curdling) until smooth, then stir into the gravy in pan with cornstarch. Return pheasant pieces to pan and reheat. Serve with egg drop dumplings, mashed potatoes or brown rice. Serves 4.
Combine potato flakes with chicken broth. Melt oleo in saucepan; add flour and cook, stirring until flour is lightly browned. Slowly stir in milk; keep stirring to make medium white sauce. Add potato broth mixture and diced potatoes. Add garlic powder, peppers, chives, parsley and salt. Lop each serving with grated American cheese and bacon bits.
In serving bowl, combine first 4 ingredients to make a smooth dressing. Add remaining ingredients and mix.
Cut wieners to bite size and put into crock pot. Pour salad dressing over wieners Cook 4 to 5 hours until done.
Mix all ingredients together with 1 to 2 cups Cool Whip or enough for desired consistency. Chill for about 30 minutes in covered dish before serving.
Pour over cabbage, onion and pepper. Mix well. Will keep well when covered in refrigerator.
Line jellyroll pan with crackers (about 42 separated). Melt margarine and butter. Add 1/2 cup sugar and cook 2 minutes. Spread over crackers. Sprinkle 1 cup pecans on top. Cook 10 minutes at 350°. Place on waxed paper at once (they are sticky and cool quickly).
Add taco mix to hamburger and sausage. Add remaining ingredients to saucepan. Heat, stirring constantly, until cheese melts and is hot. Keep warm in a crock-pot. Eat with taco chips!
Mix all ingredients (1/2 of cool whip) well. Pour into graham cracker crust. Top with remaining cool whip. Sprinkle with grated nuts.
Combine all ingredients and bake in 12 x 9-inch covered casserole dish at 350° for 1 1/2 hours.
Mix together rice, soup and water. Pour in bottom of a 9 x 13-inch pan. Sprinkle onion soup mix over rice mixture. Place chicken pieces on top. Bake, uncovered, at 350° for 1 1/2 hours.
Brown pork chops on both sides. Sprinkle with rice, salt and pepper. Top each with a green pepper ring. Pour tomatoes over chops. Bring to a boil. Cover and simmer one hour. Makes 4 servings.
Cream sugar and shortening. Add remaining ingredients and chill. Roll dough out (1/4-inch thick) and top with filling. Roll filling and dough up like jelly roll; chill. Slice and bake at 400° for 12 minutes.
Mix together all ingredients and place in a shallow baking dish. Dot with butter. Bake at 400° for 40 minutes or until it tests done when a knife is inserted.
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove. In additional 1 tablespoon of margarine, cook broccoli and mushrooms until tender and liquid is evaporated; stir often. Add soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 5 minutes or until chicken is no longer pink. Stir often. Serve with noodles. Serves 4.
Cook raisins in water until soft and drain off remaining water. Add applesauce, eggs, sweetener and cooking oil and mix well. Bake in 9 x 13 inch pan at 350° until a toothpick comes out clean.
Pour half of cake batter in 9 x 13-inch pan. Bake for 15 minutes at 350°. Melt margarine, caramels and milk over low heat. Pour over cooled cake. Sprinkle with chocolate chips and chopped pecans. Add the rest of the batter and bake 20 minutes longer at 350°.
Brown beef in skillet then place in stew pot. Add vegetables, tomatoes and spices. Cook until tender. Add warm stew juice to the peanut butter. Add mixture to stew pot. Before serving, add condensed milk. 1/2 hour prep time. 1 1/4 hours cooking time.
Combine first 4 ingredients. Bake in a 9 x 13 inch pan at 350° for 25 minutes. Cool. Combine sugar, cream cheese and Cool Whip. Add to cooled base. Beat the milk and pudding mixes. Let stand until thick, then spread over top of the base. Add the other 1/2 of the Cool Whip and chill until ready to serve.
Cream sugar and butter. Add eggs and vanilla. Stir soda with whipping cream. Add to sugar mixture. Sift together flour, baking powder and nutmeg. Add to sugar mixture. Chill. Roll and cut out. Bake at 400° for 10 to 12 minutes.
Brown meat and pour off grease. Mix meat with onion, soup, peas, salt and pepper. Pour into a casserole dish and top with the mashed potatoes. Bake at 350° for 30 minutes.
Preheat oven to 325°. Cut cookie dough in half lengthwise. Cut each half into 12 slices. Set aside.
Mix and heat thoroughly. Put in ramekins and sprinkle with grated cheese and buttered crumbs. Bake at 350° for 12 minutes. May be served on toast instead of baked.
Cover bottom of large jelly roll pan (10 x 15-inch) with rolls, pressing together. Bake at 350° for 8 to 10 minutes. Cool. Mix together cream cheese, salad dressing and dressing mix. Spread on cooled baked roll dough and sprinkle with vegetables and cheese. Press down so they stick. Chill. Cut in very small squares. Enjoy!
Cook grits until done. Beat eggs slightly. Add cheese, eggs and milk; stir until melted and smooth. Place in a 1 1/2-quart casserole dish; bake for 1 hour at 325°.
Beat eggs until fluffy, then add bread and mix well. Add remaining ingredients, except carrots and banana. Mix together on low speed for 1 minute. Fold in carrots and banana. Pour mixture into a 7 x 4 x 2-inch loaf pan that has been sprayed with a nonstick cooking spray. Bake at 350° for about 40 to 45 minutes. Serves 2.
Cook butternut squash and mash (as in mashed potatoes). Add butter, skim milk, egg whites and cinnamon. Mash everything together. Put in baking dish or Pyrex dish and bake for 20 minutes.
Mix sour cream and soup, then pour over hash browns (loose, not frozen together), chopped onions and cheese. Toss together, then put in buttered 9 x 13-inch pan or oven dish. Bake at 350° for 40 minutes. During last 7 to 10 minutes of baking, garnish with onion rings.
Do not brown meat. Mix all ingredients well in Dutch oven. Bake at 325° covered for 4 hours. Serve in bowls over rice. Serves 6 to 8.
In a large pot, cook chicken. Debone; set aside. In a large skillet over medium heat, saut onion, celery and broccoli in butter for 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a 11 x 9-inch baking dish. Add chicken on top of rice. Pour mixture in skillet over chicken. DO NOT STIR. Bake uncovered at 350° for 30 minutes. Serves 8 to 10. Prep time: 45 minutes.
Combine water and sugar. Stir until sugar dissolves. Add orange juice, pineapple juice, grapefruit juice and bananas. Pour into a container and freeze. Upon serving, put frozen mixture in punch bowl and ginger ale and stir to slushy consistency.
Mix first 6 ingredients and put in pie shell. Bake in a 350° oven for 50 minutes.
Boil chicken thoroughly. Cook rice according to pkg. directions. Chop chicken into fine pieces. Combine chicken, rice, soups, and cheese in large baking dish. Bake at 350° for about 45 minutes. You can also use cream of onion soup instead of one of the other creamy soups if you want.
Cut up tomatoes. Chop fine onions, peppers and celery. Add other ingredients. Simmer all 2 hours. Process.
Melt butter. Add brown sugar in a heavy pan. Add nuts; bring to a boil. Cook for 2 minutes, then cover graham crackers with the mixture. Bake at 300° for 10 minutes. Cool; cut into squares.
Mix pudding, gelatin and water in saucepan; stir over medium heat until mixture comes to a full boil. Remove from heat. Cool in refrigerator until slightly thickened. Arrange strawberries in pie shell. Pour mixture over berries. Chill until set. Serve with whipped topping. Garnish with strawberries. This recipe is scrumptious.
Saute together butter, chopped onion, bell pepper, onion tops, parsley and garlic. Add pimentos, mushroom soup and Cheddar soup, heating thoroughly. Add crawfish or shrimp and rice. Pour into 12 x 12-inch casserole dish and top with crushed Escort crackers. Bake uncovered at 350° for 45 to 55 minutes.
Stir together brown sugar, oil and egg. Set aside. Stir together milk, baking soda, salt, vanilla and add to brown sugar mixture alternating with 2 1/2 cup flour. Fold in: 1 1/2 cup diced apple (don't peel) and 1/2 cup chopped nuts. Pour into tin and sprinkle with melted butter. Bake at 325 for 30 minutes.
Cut elephant in bite-size pieces. This will take about 2 months. Add water to make brown gravy. Cook over log fire for 4 weeks. This will serve	3,800 people.	If more are expected, add the 2 rabbits, but do this only if absolutely necessary, as most people don't like hare in their stew.
Heat heavy pan and add first 4 ingredients; cook until beef is browned. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes.
Cream margarine until light and fluffy. Sift flour, baking powder, salt and cocoa together. Mix in margarine until smooth and creamy. Mix in water, sweetener, cinnamon, nutmeg and vanilla extract. Add to flour, margarine mixture. Shape into balls. Place on cookie sheet; flatten with fork dipped in water. Bake at 375° for about 15 minutes. Yield: 24 cookies. Carbohydrate 3.6 g, protein .5 g, fat 1.1 g, calories 30. One cookie = 1/8 bread exchange, 1/2 fat exchange.
Preheat oven to 350°. Whip the egg whites until foamy. Gradually add sugar; continue whipping. Add nuts and chocolate chips. Drop in mounds on cookie sheet sprayed with Pam. Put in oven and turn off oven. Leave in oven 1 to 1 1/2 hours. Do not open door.
Put in unbaked pie shell. Sprinkle with remaining coconut. Bake at 350° for 1 hour.
Slice hard-cooked eggs in half, lengthwise. Place yolks in mixing bowl and mix well. Combine powdered mustard, salt, salad dressing, pickle relish and white pepper; mix until smooth. Fill each cavity of egg white with yolk mixture. Mound up slightly. Sprinkle with paprika and garnish with fine chopped parsley.
Combine vinegar and milk and set aside. Combine sugar and butter. Add eggs. Sift together flour, baking powder, salt and soda. Add alternately with milk and flavoring to the sugar and butter mixture. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 10 minutes.
Stir with a spoon. Bake 35 to 40 minutes at 350° or until toothpick inserted into the cake comes out cleanly. A good eggless cake eaten plain, or dust with powdered sugar or top with frosting as desired.
Soak together the dates, bicarbonate of soda and the boiling water. Cream margarine and sugar; beat in egg. Mix in flour and baking powder. Add drained date mixture and stir well. (Use liquid from date mixture until desired consistency.)
Mix together squash, onions, sour cream and soup. In separate bowl, mix melted margarine and herb stuffing. Place 1/2 in bottom of 13 x 9-inch baking dish. Spread squash mixture over stuffing. Sprinkle remaining stuffing over squash. Bake 30 minutes at 375°.
Blend together milk, Crisco, sugar and salt. Cool to lukewarm by adding water. Add yeast and mix well. Add egg. Add flour gradually, mixing until dough is well blended. Place in greased bowl. Brush top with melted shortening and allow to rise until light. Knead dough a few times to make smooth ball. Form into desired shapes and bake in 400° oven for 15 to 25 minutes or until brown. Easy and very tasty.
Crumb Mixture: Crush cookies in a food processor or very fine by hand. Set aside.
Place tea bags and ginger in a tea pot. Add 4 1/2 cups boiling water. Cover; let steep 3 to 5 minutes or until desired strength. Remove tea bags. Stir in sugar. Cool at room temperature 2 hours. Cover and chill until ready to serve.
Mix lime juice and onion. Let stand for 30 minutes. Mix ketchup, cilantro and shrimp. Combine all and add as much salt and hot sauce as you like. Chill and serve.
Mix all ingredients together. Bring to a boil or boil until tomatoes are light green. Do not continue to boil. Gently stir a couple of times and seal in hot jars.
Bake cake as directed in a 9 x 13-inch pan. Take out of oven and poke holes in the cake with a wooden spoon. Pour milk in holes, then ice cream topping. Frost with Cool Whip. Sprinkle with crushed candy bars. Refrigerate.
Mix dry ingredients; add warm milk and mix. Microwave until thick or cook conventionally until boiling and thick.
Dice squash and onion; cook in a little water with salt, pepper and butter on low for 15 minutes. Drain water; add sour cream and undiluted soup. Add 1/2 cup butter to stuffing. Add one-half of stuffing mixture to squash mixture, reserving one-half for top. Spread in a 9 x 13-inch casserole and sprinkle with remaining stuffing. Cover and bake at 375° for 30 minutes.
Prepare Creamed Spinach; set aside. Heat oil in medium skillet over medium heat; add onion and garlic. Cook, stirring occasionally, until onion is tender. Add mushrooms; cook until mushrooms are tender. Continue cooking until moisture has evaporated. Stir in Creamed Spinach, shrimp, lemon juice, tarragon, salt and pepper. Preheat oven to 375°.
Mix cream cheese, salt, mayonnaise and lemon juice. Add pineapple, bananas, walnuts and cherries. Fold in Cool Whip. Pour in pan or mold. Freeze until firm. We always have this at Christmas.
Mix first 3 ingredients. Add boiling water and mix. Add celery, cucumber, carrot, pepper, parsley and dill. Mix in mayo, heavy cream, salt and salmon. Mix well and chill overnight. I use a fish mold.
Remove bacon from pan and break into small pieces. Add to hot fat the vinegar, mustard (prepared) and mashed egg yolk. Blend well. Add bacon.
Mix the pork sausage, venison hamburger and egg. Season with the chopped celery, onion, crushed sage and salt and pepper. Put in 9-inch bread pan. Cover with catsup. Bake 1 hour at 325° to 350°.
Cream butter and sugar; add eggs, milk and vanilla. Add applesauce; add sifted ingredients, oats and raisins. Bake 15 minutes at 350°.
Mix ingredients together in a large pan. Bring to a full boil. After it cools down a bit, you may add fresh fruit of your choice or frozen fruit. Just don't get too much syrup in the mix.
Heat oven to 350°. Over very low heat, melt chocolate. Cool slightly. In food processor, puree all ingredients except powdered sugar and chocolate. Blend well. Add melted chocolate and mix well. Pour into lightly greased 8-inch square pan. Bake 20 to 25 minutes or until just set. Sprinkle with powdered sugar. Cut into squares. Makes 16 squares.
Preheat oven at 350°. Boil carrots, cook and drain ground beef. Use large kettle; add tomato sauce, soup, chopped onions and green beans. After rolling out half of crescent rolls, place in bottom of casserole dish. Pour mixture from kettle into casserole dish; lay cheese on top and the rest of rolled out crescent rolls. Place in oven and bake approximately 30 minutes.
Brown beef and onion; drain rice. Add rice, drained tomatoes and sour cream. Season to taste. Mix well. Pour into greased casserole. Spread cheese evenly over top. Bake at 350° for 30 minutes or until lightly browned.
Cream butter and sugar until light and fluffy. Mix in milk and vanilla; add flour and nuts and mix well. Chill dough thoroughly; form into balls about 1-inch in diameter. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Remove from cookie sheet; cool. Roll in confectioners sugar.
Melt butter in large saucepan. Add sugar, corn syrup and water. Cook, stirring occasionally to hard-crack stage (300°). Immediately spread on ungreased cookie sheet or 13 x 9 1/2-inch pan. Cool thoroughly. Turn out on waxed paper. Spread with chocolate and sprinkle with half of finely chopped nuts. Set aside until chocolate is well set. If necessary, chill to set chocolate. Turn and coat other side with chocolate and nuts. Break into pieces when cooled and dry.
Place pecans in unbaked pie shell. Mix eggs, sugar, salt, vanilla, margarine and corn syrup. Pour over pecans. Bake for 40 to 45 minutes in 325° oven.
Grind and mix cranberries, orange and sugar, then let set. Mix strawberry Jell-O, orange Jell-O, hot water, cold water and sugar. Put in refrigerator until it starts to jell, then mix everything together and let set overnight.
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan. Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes. Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley. Serve over noodles or rice.
In a saucepan, combine the sugar, cocoa, salt and water. Add evaporated milk and bring to boil. Boil 4 to 5 minutes until thickened. Remove from heat and add margarine and vanilla.
In a mixing bowl, combine pudding and pineapple juice. Stir until thickened. Fold in oranges, pineapple and bananas. Refrigerate until serving. Garnish with a dollop of whipped topping.
Mix ingredients; press into 8 x 10-inch pan and bake at 350° for 20 minutes. Let cool.
Place in a buttered casserole the chopped onions, celery, potatoes and ground beef. Salt and pepper to taste. Pour tomato juice over top and bake at 325° for 2 hours.
Cream butter, Crisco and brown sugar. Add eggs. Combine flour, soda and cinnamon; add to mixture. Stir in oats. Drop by teaspoon onto cookie sheet. Cook at 350° for 8 to 10 minutes. Cool on waxed paper.
Cook in double boiler or crock-pot for 1 hour all ingredients, except broccoli. Add the broccoli. Use as dip for crackers or nachos.
Melt butter. Stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn. Mix well. Turn into 2 large cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart.
Melt chocolate chips and oleo in double boiler, then cool. Pour chocolate mixture over marshmallows. Mix until all coated. Stir in nuts. Sprinkle with coconut and roll with mix. Prepare four (12-inch) strips of foil; roll mix in foil and refrigerate overnight. Makes 4 logs of candy.
In a large saucepan on the conventional range top surface unit bring 6 cups of water and 1 teaspoon of salt to boiling point. Add 8 cabbage leaves; simmer about 2 or 3 minutes, just long enough to make leaves pliable. Drain leaves on paper towels. Cook beef in a glass utility dish using microwave for 4 minutes. Mix together lightly, in a medium-size mixing bowl, ground beef, cooked rice, minced onion, egg and poultry seasoning. Form meat mixture into 16 even balls. Cut the core out of the cabbage leaf. Fill the center of each cabbage leaf with 2 meat balls. Fold 2 sides of leaf over meat balls and roll up leaves from the end. Arrange cabbage rolls, seam side down in a 2-quart glass utility dish. Combine tomato sauce, brown sugar, water and lemon juice or vinegar together in 2-cup glass measuring cup or small mixing bowl. Pour over cabbage rolls. Place wax paper over dish. Cook with microwave 10 minutes. Allow cabbage rolls to stand 10 minutes with covering before serving. Recipe yields 8 servings.
Microwave or cook the 2 cans of potatoes in a saucepan until completely warm. Add Ranch dressing. Cook again until warm. Add the bacon bits and shredded cheese. Cook for 2 minutes, until the cheese is melted.
Mix sugar, cocoa, milk, butter, salt and vanilla in medium saucepan. Bring to boil. Boil 5 minutes. Stir in oatmeal, peanut butter and nuts. Drop stacks on wax paper. Let stand until cool.
Mix all ingredients together. Cook until soft ball stage. Add 1 pound shelled pecans; stir until it begins to sugar. Pour out on wax paper and break apart.