HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot of boiling water, cook cauliflower and broccoli until tender-crisp, about 5 minutes. With a slotted spoon, remove vegetables and save the liquid for cooking the pasta. In a large skillet, heat oil. Saute garlic for 2 minutes over medium heat. Add mushrooms for about 5 minutes. Stir in broccoli and cauliflower. Saute for 2 to 3 minutes longer; set aside. Meanwhile in reserved boiling vegetable liquid, cook pasta. Add water if necessary tender but until firm, about 8 to 10 minutes. Drain. In a food processor combine cottage cheese, milk, sour cream and Parmesan. Pour over broccoli mixture, add drained pasta and toss until mixed. Season with salt and pepper. Serve immediately. Make 8 servings.
Blend butter and sugar; add eggs and milk. Sift flour and baking powder and blend with liquid ingredients. Add vanilla. Divide batter into 3 parts. To part one, add green food coloring. Pour into loaf pan. To part two, add red food coloring, then pour this carefully over first layer. Pour last layer as is carefully over pink layer. Bake at 375° for 1 hour.
Combine shortening and boiling water. Stir until shortening is melted. Add salt and sugar. Beat eggs until frothy; beat in cold water. Soften yeast in lukewarm water. Combine cool fat mixture, eggs and yeast; add flour. Knead until glossy. Put in greased bowl; cover and chill overnight. Shape; let rise and bake as for standard rolls. Makes 36.
Tie a length of string around the round end of each cone so that you can later hang it from feeder or tree. Using knife or wooden paddle, coat pine cone with peanut butter. Pour bird seed into flat container. Roll pine cones in bird seed. Hang. Birds love both the seeds and peanut butter.
Mash salmon up good. Put into 2 1/2-quart saucepan. Add milk, margarine and 2 cans water. Let boil for 5 to 10 minutes. Add pepper.
Have butter soft. Add sugar. Cream together well. Add flour and eggs; beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 350°. Place on wire rack to cool completely before serving.
Mix oleo with flour. Roll out flat with rolling pin. Line the bottom of 9 x 12-inch pan with 1/2 of rolled dough. Crush 6 squares of graham crackers and sprinkle over dough. Slice 6 to 8 apples and mix with 1 cup sugar. Put apples over graham crumbs and sprinkle with cinnamon. Put the rest of the rolled dough on top and bake 1 hour at 350°.
Put the ground beef in a large bowl; add eggs, parsley, nutmeg, salt and cheese. Wet the bread well and squeeze out the water and shred it into the meat mixture. Discard too crusty crusts. Mix well. Form into balls about the size of a large egg. Flatten so they are not more than 1-inch thick in the middle. Cover well with bread crumbs.
Melt one stick of butter then add cream cheese, melt together. Slowly pour in milk and heat on medium heat slowly adding Parmesan cheese and pepper. Heat until well blended then pour over your favorite pound of pasta. Add cooked broccoli and chicken.
Grease an 8-inch square pan. In large saucepan, combine corn syrup and sugar. Cook over medium heat, stirring frequently, until mixture just comes to a boil. Remove from heat. Stir in peanut butter until completely mixed. Stir in cereal and peanuts until evenly coated. Press gently into pan. Cool and cut into squares.
Wash and cut potatoes into quarters. Place potatoes in large saucepan and cover with water and boil until tender, about 8 minutes; drain well. While potatoes are cooking combine salad dressing, sour cream, 1 c. Cheddar cheese and bacon in a large bowl. Add potatoes and salt. Spoon potato and cream mixture into a 9 13 baking dish. Top with remaining 1/2 c. cheese. Bake potato mixture until bubbly, about 20-30 minutes in a preheated 350° oven.
Bake chicken and drain oil. Boil noodles. Mix soups together and add 2 cups of water.
Soften and beat with mixer; add nuts and roll. If too soft, refrigerate before shaping it. Then roll in finely chopped nuts.
Place peanut butter and chips in pan over low heat; stir until blended. Add marshmallows and noodles. Stir until melted. Drop by teaspoon on wax paper; chill until set.
Combine fruit cocktail, apples, bananas, mandarin oranges, mini marshmallows and walnuts. Mix well. Add Cool Whip and stir. Refrigerate until ready to serve.
Beat eggs until foamy. Add cake mix, pudding, nutmeg and oil. Beat 10 minutes. Pour into greased and floured tube pan. Bake 50 to 60 minutes at 350°. Remove from pan while hot. Pierce with fork and pour mixture of powdered sugar and sherry over cake. Serve hot or let cool!
Preheat oven to 350°. Mix the dry ingredients together; set aside. Mix the honey and applesauce together. Add the egg replacer mixture, banana, raisins and walnuts. Add the wet mixture to the dry and mix well. Turn into a nonstick 13 x 9-inch pan and flatten slightly with a spatula. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Brown meat; drain and set aside. Saute onion and celery. Add browned meat and all other ingredients. Simmer for 20 to 30 minutes.
Mix together and pour into casserole dish. Melt 1 stick margarine in a pan; add 1 1/2 cups of herb seasoned stuffing mix. Stir enough to mix. Sprinkle on top of vegetables. Bake at 350° for 40 to 45 minutes. Makes 6 to 8 servings.
Cover meat with cold water. Simmer 3 hours, adding the potatoes, carrots and cabbage the last hour. Drain and serve. Serves 8 to 10.
Boil 15 minutes. Remove from heat. Add 1 1/2 teaspoons vanilla. Pour over corn curl and nut mixture. Bake at 250° for 1 hour. Stir every 15 minutes. They are ready to eat and delicious!
Combine all ingredient and marinate. Bake at 300° for 4 hours or until meat is tender.
Mix ingredients in order: oranges, pineapple, marshmallows, sour cream, coconut and cherries. Chill.
Combine all ingredients to softened cream cheese except almonds. Top with almonds. Bake at 375° for 15 minutes. Great served with your favorite crackers.
In a nonstick skillet, put olive oil. Turn temperature to 450°. Put carrot and potato. Stir until cooked. Add salt to taste, then add frozen peas. Stir and salt. Then add rest of ingredients. Stir until mixed real well. Salt to taste.
Combine cream cheese, condensed milk and lemon juice; beat until smooth. Fold in whipped topping. Stir in pecans and fruit. Pour into pie shells and refrigerate several hours.
Mix oil, sugar, vinegar and Ramen noodle seasoning. Pour over slaw and Ramen noodles.
Let the margarine get soft, then blend with sugar and lemon extract. Add eggs, one at a time, and mix gradually. Add flour. Mix all these together. Add Seven-Up soda and beat at high speed for 2 minutes. Pour in a greased Bundt or tube pan. Bake at 325° for 1 1/4 hours. Take out of the oven. Let it cool. Take it out of pan and sprinkle with powdered sugar.
Mix 2 cups brown sugar, butter, eggs, salt, vanilla, soda in hot water and flour together to make dough. May need more flour to work with. Chill dough thoroughly. Mix together in saucepan 2 cups brown sugar, raisins, water, salt and flour. Cook until thick. Cool. Roll dough thin. Cut in three inch rounds. Place on greased baking sheet, put a rounded teaspoon of filling in center. Place another piece of dough on top. Press to seal edges. Bake at 350° for 10 to 15 minutes.
Cook macaroni until tender; drain. Add following 6 ingredients to macaroni. Mix Miracle Whip, mustard, milk and salt and pepper. Chill at least 1 hour before serving.
Pour cherry pie filling in bottom of cake pan. Pour dry cake mix over cherries. Do not stir. Melt butter and pour over cake mix. Sprinkle pecans or oatmeal all over top. Bake at 350° for 45 minutes. Let cool or eat warm with ice cream.
Butter a casserole dish. Pour in browned ground beef. Add onion, vegetables and Tater Tots. Pour mushroom soup over all. Bake at 350° for 45 minutes.
Preheat oven to 375°. Mix garlic, basil, oregano and salt with breadcrumbs and place on large plate. Melt 1/4 cup of the margarine; dip each chicken breast in the melted margarine and roll in breadcrumbs. Place in shallow baking pan. Bake near center of oven 30 to 45 minutes or until fully cooked. Melt the remaining 1/4 cup margarine. Mix in wine and green onions. Pour sauce over chicken. Return chicken to oven for 3 to 5 minutes or until sauce is hot. Serve over rice.
Place in saucepan the shortening, boiling water and raisins. Boil together for 15 minutes. Add other ingredients. Bake at 350° for 25 minutes.
Place chicken broth, onion and vegetable in large kettle. Simmer until vegetable is tender. Add seasonings and mushroom soup. Stir gently. Serve when completely mixed.
Divide meat into 6 lumps. Place each lump on a separate square of heavy-duty aluminum foil. Flatten it out and shape into a patty. Top each patty with a desired amount of carrots, sliced potatoes and top with one onion slice, if desired. Form package with foil. Cook until done on grill or in coals at a cookout. Will be a hit! Fun and good! Serves 6.
Mix pudding and milk in large bowl. Add Cool Whip; mix until smooth. Add vanilla. Line a 9 x 13-inch casserole dish with graham crackers. Layer as follows: layer of graham crackers, layer of pudding mix (approximately 1/2 of mix), layer of graham crackers, the rest of pudding mix and another layer of graham crackers. Spread with icing.
Heat oven to 350°. Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8 x 8 x 2 or 9 x 9 x 2-inches. In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Whipped cream or ice cream are nice toppings.
Bake potatoes in a 375 degree oven about 45 minutes or until tender, cool slightly. Cut potatoes in half lengthwise. Gently scoop out each half leaving a thin shell. In a small mixing bowl combine potato pulp, carrots, cream cheese, 1 T. milk and pepper. Beat until smooth; add more milk if necessary. Chop tops of green onion tops. Put potato back in potato shells; sprinkle onion on top.
Combine salad oil, sugar and eggs. Beat well. Add flour and mix thoroughly. Add apple, vanilla, nuts, raisins and spices. Mix well. Grease pan dusted with flour. Bake at 350° until done, about 45 minutes.
Cream the sugar and oil in a mixing bowl. Add eggs; beat well. Add the vinegar and food coloring; beat well. Sift the flour, soda, salt and cocoa together; add to the creamed mixture alternately with buttermilk. Add 1 teaspoon vanilla; beat well. Pour into 2 greased and floured cake pans. Bake at 350° for 30 to 35 minutes. Cream the margarine and cream cheese in a bowl; add remaining vanilla. Sift the powdered sugar; add to the creamed mixture gradually. Add nuts; mix well. Spread on top of cake layers and place layers together. Spread on side of cake.
Toss salmon, cheese and onion with flour; spread in greased pie plate. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture over salmon mixture. Cook uncovered in 350° oven until knife inserted in center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.
Beat all ingredients together with electric mixer. Pour into greased 9-inch pie pan. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Makes it's own crust.
Dissolve yeast in warm water. Add shortening, sugar, salt and 2 cups of flour. Blend well. Beat 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape batter from sides of bowl. Cover and let rise in warm place until double, about 30 minutes. Stir dough batter by beating 25 to 30 strokes. Spread evenly in greased loaf pan (9 x 5 x 3-inch). Smooth top by patting in shape with floured hands. Cover. Let rise until double, about 40 minutes. Heat oven to 375°. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove from pan. Cool on wire rack.
Coat steaks in flour seasoned with salt and pepper. Combine cracker crumbs, basil and 1/3 cup Parmesan cheese in small bowl. Mix egg with 2 tablespoons water in a bowl. Dip each steak into egg mixture. Coat each steak evenly with crumb mixture. Heat oil in a 13 x 9-inch pan in a 375° oven 5 to 10 minutes. Place steaks in baking pan. Bake, uncovered, for 25 to 30 minutes or until golden brown. Pour off drippings. Combine tomato sauce with sugar, garlic and ground oregano, pouring mixture over steaks. Sprinkle with 1/4 cup Parmesan cheese. Bake 20 minutes longer. Top with Mozzarella cheese and a sprinkle of leaf oregano. Bake 3 to 5 minutes.
Bring water to boil in large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with spoon (egg will separate to form fine threads). Stir in green onion. Serve immediately. Makes 12 cups.
*Use 2 teaspoons of coconut flavoring when baking coconut cake instead of vanilla.
Mix flour and baking soda. Mix butter, sugars, vanilla and pudding. Beat until smooth. Beat in eggs gradually. Batter will be stiff. Stir in chocolate chips. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen.
Melt butter in small saucepan and pour over oatmeal. Beat egg until light and beat in the sugar. Mix together the flour and baking powder and stir into the egg mixture along with the oatmeal mixture. Drop heaping teaspoonfuls of batter onto greased and floured baking sheet, 2 or 3 inches apart. Bake at 375° for 10 minutes or until golden brown. Remove from oven and let stand about 1 minute. Quickly lift out cookies.
Cook on slow heat until berries are tender the sugar, water and blueberries. Add cornstarch mixed with a little water. Cook until thick. Let cool and pour in a cooked pie crust. Top with Cool Whip or your favorite topping.
Bake in 2 greased pans at 350° for 1 hour. Makes 2 loaves.
Mix oil and sugar; cream well. Add eggs one at a time and beat well after each addition. Sift flour and dry ingredients together; reserve enough flour to dredge nuts and dates well. Add flour to the creamed mixture. Add balance of nuts, apples and dates. Add vanilla last. Batter will be stiff, but apples will supply the moisture. Bake in a well-greased and floured tube pan at 325° for 1 to 1 1/2 hours or when tested with a pick.
Cut up chicken, put	in pan. Add vegetables. Mix chicken broth with soup and pour over chicken and vegetables. Mix Bisquick, milk and butter together. Pour over chicken and vegetables (spread over top, it spreads thin). Bake for	45 minutes at 350° or until golden brown.
Preheat oven to 350°. Grease and flour two 9-inch round layer cake pans or one 13 x 9-inch baking pan. In a large mixer bowl, combine margarine, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa and baking powder. Add alternately with water to sugar mixture until well blended. Stir in candy, if desired. Pour equal portions into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool thoroughly. Fill and frost with One Bowl Buttercream Frosting. Store, covered, at room temperature.
Cook rice according to directions on package. Mix with other ingredients. Bake at 350° until cheese bubbles, about 30 minutes.
In large saucepan, combine the first 8 ingredients. Cook until tender. Blend milk and flour; add to vegetables. Cook until thickened. Add cheese; stir until melted.
Sift flour, baking soda and salt onto waxed paper. Preheat oven to moderate (350°). Beat butter, margarine, sugars, egg, milk and vanilla in bowl until well blended. Stir flour mixture alternately with oil in sugar and butter mixture until mixture is thoroughly mixed. Stir in cornflakes, oats and chocolate. Drop heaping teaspoonfuls onto greased cookie sheets, 2-inches apart. Bake in preheated oven for 12 minutes or until golden brown. Cool on wire racks.
Remove mushroom stems and chop very fine. Mix stems with bread crumbs. Cut onion in half and scrape. Cut side with edge of knife to obtain the pulp. Mix it in. Mix garlic very fine and mix it in. Add parsley, salt, pepper and oregano. Stuff the mushroom caps with mixture. Pour a little of the oil into baking dish. Place caps in and then sprinkle with the rest of the oil. Place in a 350° oven for 25 minutes.
Melt margarine in 9 x 13-inch pan. Put graham cracker crumbs over margarine. Sprinkle with coconut and then chocolate chips, then butterscotch chips. Pour milk evenly over entire mixture. Top with nuts. Bake at 350° for 30 minutes. Cool, then cut into squares.
Mix all ingredients together in any kind of baking dish (Pyrex, Correll). This is a one pan dinner. Bake, covered, for 30 to 40 minutes at 350°. Serve alone or over rice. The kids will love it.
Heat oven to 350°. In bowl, whisk together mayonnaise and sour cream. Stir in artichoke hearts, grated Parmesan cheese, chopped pimientos and hot pepper sauce. Spoon into an ovenproof baking dish. Bake 30 minutes or until hot and bubbly. Serve with crackers or French bread slices, if desired. Makes 2 cups (11 servings).
Brown hamburg, drain off fat and add taco seasoning. Simmer as directed on package. Remove from stove; place in a 9 x 13-inch pan. Add Mozzarella cheese onto the hot hamburg, so it can melt some.
Cut angel food cake in half. Crumble 1/2 of the cake into a 9 x 13-inch cake pan. Spread pie filling over the cake. Crumble the other half of the cake on top of the pie filling. Prepare the instant pudding according to the directions, but use 1/2 cup less milk. Add the sour cream and mix together. Pour over the top layer of the angel food cake.
Trim off green and pink portions of watermelon. Cut into 1-inch pieces. Parboil until tender but not soft; drain. Combine ingredients and bring to a boil. Pour over rinds; let stand 2 nights in succession, draining off liquid, heating it and pouring it over rinds each morning.
Mix drained fruit with marshmallows. Combine eggs, flour, sugar, fruit juice and butter. Bring to boil. Cool. Add whipped cream and mix with fruit. Chill.
Mix together and shape into log all ingredients, except pecans. Roll log in pecans and chill. Great with crackers.
Melt butterscotch chips in saucepan over low heat, stirring constantly. Stir in peanuts and noodles. Drop by spoonfuls onto waxed paper. Let stand until firm.
Stir, then pour 3 (1 cup) portions into 3 containers and give to 3 friends and use 1 cup to make Amish Bread.
Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into ungreased 13 x 9 x 2-inch baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer, until potatoes are brown and tender. Yield: 6 to 8 servings.
Boil and peel yams. Cut into quarters lengthwise. Place in shallow buttered pan. Pour syrup over yams and dot with butter. Bake at 350° for 30 minutes.
Saute pepper, mushrooms, zucchini, garlic and onion in oil until tender, but still crisp; cool. Beat eggs with cream; add cheeses, bread, salt, pepper and vegetables (should be fairly thick). Bake at 350° for 50 minutes. Cool 10 minutes before cutting. Very rich dish!!
Mix biscuit mix, cheese and milk to a soft dough. Beat vigorously for 30 seconds. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown (following directions on biscuit mix box). Mix margarine and garlic powder and brush over biscuits before removing them from the cookie sheet. Serve immediately. Yield: 12 servings.
Cream together butter and sugar. Beat in eggs. Sift together dry ingredients. Add to creamed mixture and add buttermilk, juice and vanilla. Mix in with beater until uniform in color and texture. Pour into a 9 x 13-inch pan or smaller pan and bake at 350° until tests done with toothpick.
In a heavy casserole or pot, cook bacon until crisp. Remove bacon from pot and drain on paper towels. Reserve bacon drippings in pot. Add cabbage to bacon drippings; simmer over low heat, covered, until soft. Add mushrooms, soy sauce, garlic, seasonings and scallions (including the green tops). Simmer until vegetables are soft. Toss with spaghetti and crumbled bacon. Makes 8 servings.
Preheat oven to 350°. Stir together the mushrooms and cream cheese; add salt and pepper to taste. Cut each crescent triangle in half, then in half again so that you have four triangles from each original one. Fill triangle with one teaspoon of the cream cheese mixture. Bring three points of the triangle together and pinch. Brush each appetizer with egg and sprinkle with poppy seed. Bake on a cookie sheet (greased) for 10 minutes or until browned. Yields 32 appetizers.
Place cooked broccoli in a buttered, 1-quart casserole. Arrange chicken pieces over broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Spread crumbs over surface. Bake at 325° for 45 minutes.
Thoroughly cream butter, peanut butter, sugar, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool slightly; remove from pan.
Preheat electric skillet to 300°. Melt shortening. Saute vermicelli until lightly browned, stirring occasionally. Add beef and cook, stirring until meat loses red color. Stir in next 8 ingredients. Add tomatoes and water. Stir gently.
Cut bread in half in casserole dish. Beat all other ingredients, except nutmeg. Pour over bread. Shake on nutmeg. Bake at 350° until set and knife comes out clean.
Place half of noodles on bottom of casserole. Mix tuna, celery, onion and cashews and put on top of noodles. Add mushroom soup (rinse with 1/4 cup water). Put remaining noodles on top. Bake at 375° for 20 to 25 minutes. Serves 4.
Cream shortening, sugar and eggs. Add other dry ingredients. Stir in flour, one cup at a time. Add 1 cup milk as dough gets stiff. Keep adding flour to get stiff dough. Roll out dough and cut with cookie cutters. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes.
Slice tomatoes and onions, sprinkle the salt over and let stand for 1 hour. Rinse in cold water. Combine other ingredients. Heat to boiling point. Put in tomatoes and onions. Bring to boil again. Fill jars and seal.
Put all ingredients in a mixing bowl and stir or use slowest speed to mix. Bake in a pie shell for 50 minutes at 325°.
In a 3-quart Dutch oven, bring 1/4 cup chicken broth to a boil. Add onion and garlic. Reduce heat. Cover. Simmer 3 to 4 minutes or until tender. Stir in remaining chicken broth, peppers, chiles, beans, rice and corn. Bring to a boil. Reduce heat. Cover and simmer 5 minutes or until most of liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with minced cilantro. Yields 6 servings.
Mix above ingredients, pour into pie crust and bake at 325° for 30 minutes.
Grease 9-inch pie plate. Put in ham. Sprinkle with onion and pepper. Top with cheese. Place remaining ingredients in blender for 15 seconds; pour over ham mix. Bake in 375° oven for 20 to 25 minutes. Let stand 5 minutes before serving.
Beat oleo and Crisco with sugar until creamy. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and salt to creamed mixture and milk alternately to creamed mixture on medium speed. Fold in coconut. Grease and flour angel food cake pan. Bake at 325° for 1 1/2 to 2 hours, or until toothpick stuck in center comes clean. Cool slightly before removing from pan. When cool, slice in three layers.
Combine brown sugar, butter, and 1 tsp. cinnamon in 9 x 13 pan. Add apples and raisins. Toss to coat well. Spread apples evenly over bottom of pan. Arrange sliced bread on top. Mix eggs, milk, vanilla, and remaining 2 tsp. cinnamon until well blended. Pour over bread, soaking completely. Cover and refrigerate 4 to 24 hours. Bake covered with aluminum foil in preheated 375° oven for 40 minutes. Uncover and bake 5 more minutes. Let set 5 minutes before serving.
Mix all together. Use for dipping any raw veggies. Best if made at least 2 hours before using. Keeps well in refrigerator.