HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam broccoli until tender. Saute pressed garlic in corn oil (on medium heat, do not brown garlic). Add 1 stick margarine and broccoli to this mixture. Sprinkle with bouillon and black pepper. Simmer broccoli while pasta is cooking.
Place all dry ingredients except 1 cup of the flour. Using dough hook, turn mixer on low to mix dry ingredients. Heat milk, water and shortening until shortening melts. Cool (to 105° to 115°). Gradually add liquid to dry mixture (low speed). Mix about 2 minutes. Continuing at low speed gently tap remaining flour. Mix until dough clings to hook and cleans sides of bowl. Place dough in a greased bowl and cover. Store dough in refrigerator at least 2 hours or until needed. Shape dough on a floured board into clover leaf or your favorite dinner roll. Let rise in a warm place until light, about 1 1/2 hours. Bake at 400° for 15 to 20 minutes.
Combine all ingredients except sour cream in a bowl; mix with electric mixer. When smooth and well mixed, stir in sour cream. Chill for 2 hours. Serve with chips or snack crackers. Yields 23 to 35 servings.
Mix all together. Put 1 heaping tablespoon mixture in center of corn tortilla (that has been dipped in hot oil) and roll. Place in a 9 x 13-inch baking pan. Put remaining mixture on top and spread to cover enchiladas. Bake 1/2 hour at 350°. Makes 18.
Combine beans, milk, soup, pepper and 1/2 can French fried onions. Bake uncovered at 350° for 25 to 30 minutes. Top with remaining onions and bake 5 minutes longer.
Bring to a boil in a large kettle the beef, bouillon, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat. Cover and simmer 5 hours or until meat is very tender. Discard bay leaf. Add cabbage, potatoes and succotash. Cover and simmer 20 minutes or until potatoes are tender. Stir in tomatoes. Heat. Makes about 3 1/2 quarts or 12 servings.
Cook sausage until brown; drain. Spread crescent rolls onto 12-inch pizza pan. Seal perforations and press up sides of pan. Spread sausage over crescent crust. Sprinkle on potatoes. Top with Cheddar cheese.
About 30 minutes before serving, cut broccoli flowerets and stems into 2 1/2 x 1-inch pieces. Cut cauliflower into 2 1/2 x 1-inch pieces. In a 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook broccoli, stirring quickly and constantly, until evenly coated with oil. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium; cover and cook 2 minutes. Uncover and stir-fry broccoli 5 minutes or until tender-crisp. Remove broccoli to bowl.
Do not pare cucumbers; slice them thinly. Add onions, peppers, whole garlic cloves and salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture; heat just to boil. Seal in hot, sterilized canning jars. Yields 8 pints.
Heat oven to 350°. Thaw potatoes. Combine them with rest of ingredients. Use a 3-quart casserole or long flat dish. Bake 50 to 60 minutes. Yields 10 to 12 servings.
Put one vanilla wafer in the bottom of a cupcake paper. Whip together all other ingredients until smooth. Fill paper 1/2 full. Bake at 350° for 18 to 20 minutes. Top with fruit and chill. Makes about 20.
Cook hamburger meat, drain grease. Add beans, tomatoes and other ingredients. Simmer for 30 minutes.
In large mixing bowl combine cake mix and pudding mix. Add eggs, oil, juice, wine and vodka. Beat on low speed of an electric mixer for half a minute. Beat on medium speed for 5 minutes, scrape bowl frequently. Pour into greased and
Coat the inside of a large Dutch oven with nonstick cooking spray. Saute onion and apple until tender. Add all remaining ingredients. Cover and cook until tender (about 1 hour). Serve hot or cold.
Dissolve gelatin in water; stir in lemonade. Add ginger ale and ice cubes. Makes 1 gallon.
In a large pitcher, combine juices and water. In punch bowl, place the sherbet and ice cream. Pour juice mixture over the sherbet and ice cream and circulate it until pourable. Yield: about 40 punch cup servings.
In a large bowl, combine peach pie filling, pineapple chunks, oranges, grapes, bananas and marshmallows. If making ahead of time, omit bananas and marshmallows until ready to serve. Makes 8 servings.
Cover cucumbers with lime and 2 gallons water. Soak 24 hours. Rinse; cover with clear water. Soak for 3 hours, changing water each hour. Heat vinegar and dissolve sugar. Add pickling spice and cinnamon. Add cucumbers when cool and let set overnight. Cook for 35 minutes on simmer. Pack in jars and seal.
Remove stems from mushrooms; chop stems. Set caps and stems aside. Preheat oven to 450°. In 10-inch skillet, cook chopped sausage until well browned. With slotted spoon, remove sausage and drain on paper towel. Spoon off all but 2 tablespoons drippings. In hot drippings, cook mushroom stems until tender. Remove from heat, stir in sausage, cheese and bread crumbs. Fill mushroom caps with sausage mixture and place in 15 x 10-inch jelly roll pan. Bake 15 minutes. Serve hot. Makes 2 1/2 dozen.
Shred and fry slowly until done. Best to do the day before you combine the rolls. Cook all the liquid out. Put in refrigerator; the colder this is, the better the seal on the rolls.
Mix together the first 3 ingredients; press into large baking dish. Bake at 325° for 20 minutes or until light brown. Mix together next 3 ingredients (save approximately 1/2 of whipped topping for top). Spread over cooled crust. Bring to a boil the berries, sugar, water and cornstarch; cook for 1 minute. Remove from heat and add lemon juice. Cool. Spread over cream cheese mixture. Top with remaining whipped topping when ready to serve.
In a large pot, cook whole chicken for approximately 2 hours or until tender (chicken will pull from bones). When chicken is done, remove from broth and tear from bones, saving for later use. In a large mixing bowl, combine flour and cut in shortening until light coarse crumbs. Blend in just enough milk so that dough forms a ball and leaves sides of bowl. Knead dough gently on a lightly floured surface. Roll dough with rolling pin until thin. Cut into thin strips. Drop into boiling broth of chicken. Add salt and pepper to taste. Cook 20 to 25 minutes over medium heat. Add chicken pieces; simmer 8 to 10 minutes. Add yellow food coloring, if desired.
Mix together the fruits and juice with pudding. Cover and refrigerate for at least 1 hour. (The pudding mix thickens the fruit juice to make a delicious dressing.)
Cream sugar and shortening. Add eggs. Add sifted dry ingredients, mixing well. Stir in tomatoes, nuts, dates and raisins. Put into greased and floured 9 x 13-inch baking pan. Bake at 350° for 35 minutes or until cake tests done. Frost with cream cheese frosting.
Sift together the flour and salt. Mix, to a batter, with unbeaten eggs and milk, beating until the mixture is smooth and creamy. If made an hour or more before baking, the pudding will be lighter than if prepared at the last moment.
Combine apples, cranberries and sugar together in casserole. Add margarine, oats, brown sugar and nuts; mix well. Bake at 350° for 1 hour.
Layer beef cubes and mushrooms in a large baking dish. Sprinkle soup mix over mushrooms. Spoon mushroom soup on top. Arrange carrots and potatoes around edge of baking dish. Bake tightly covered at 300° for 3 hours. Yield: 4 servings.
Saute onion and garlic in butter in a large skillet until onion is tender. Add water and bouillon granules, stirring until granules are dissolved. Add next 6 ingredients; bring to a boil. Cover, reduce heat to low and cook 5 minutes. Drain well. Combine vegetables and next 6 ingredients, tossing gently. Yield: 6 to 8 servings.
Cream butter and sugar; add beaten eggs. Add rest of ingredients. Mix well. Bake in layers at 350° for 30 to 35 minutes or until done. Ice with caramel icing.
Cook macaroni according to package directions; drain. Add butter, milk, salt, cheese and pepper. Cook on low until all the cheese is melted; stir often. Makes 6 to 8 servings.
Mix flour and salt well. Cut in shortening and butter until coarse crumbs. Add water and vinegar, mixing with fork. Form in ball. Roll out. Carefully lift to pie plate (pastry is tender and may tear). Makes pastry for 2-crust 8 or 9-inch pie or 2 shells.
Place squash and onion in boiling salted water, just enough to cover. Cover and cook 5 minutes; drain well and set aside. Melt 3 tablespoons butter in a heavy saucepan over hot heat; add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese and stir until melted. Combine the squash mixture, cheese sauce and mushrooms; spoon into a lightly greased 1 1/2-quart casserole. Melt 2 tablespoons butter in a small saucepan; stir in cracker crumbs and pecans. Sprinkle mixture over squash. Bake casserole at 350° for 30 minutes.
Heat oven to 300°. Grease a 9 x 13-inch pan. Mix all three cans of soup together with the rice and pour into pan. Dip chicken parts in melted margarine and lay on top of rice. Bake, uncovered, for 2 hours.
Bake at 350° for 1 hour. Use Bundt pan (greased and floured). Garnish with poppy seed sprinkles or glaze.
Mix the first 8 ingredients. Top with crushed chips. Bake at 350° for 30 minutes.
Peel or scrub tiny new potatoes. Cook in boiling salted water 15 or 20 minutes, drain. Make a white sauce of the remaining ingredients. Combine potatoes and sauce.
Add sugar to eggs. Beat well. Add Wesson oil; mix well. Sift dry ingredients 3 times and mix with carrots and nuts. Add to the egg mixture and mix well. Pour into 3 well-greased layer cake pans and bake at 300° for 45 to 60 minutes.
Combine cornmeal, sugar and salt in large bowl. Add water slowly. Cover; let stand 10 minutes. Mix flour and baking powder; set aside. In a small bowl, beat egg, milk and butter until smooth. Pour into cornmeal, then add flour mixture. Stir only until combined.
Roll spareribs in flour and brown in fat. Put in baking pan. Melt butter and brown onion. Add rest of ingredients; bring to a boil. Pour over ribs. Bake at 350° for 2 to 3 hours.
Cook ground beef; drain fat. Add onion, pinto beans, kidney beans, diced tomatoes, chili mix and salt to taste. Cook for 20 to 30 minutes on medium.
Place saffron in cup of boiling water for 20 minutes and pour through a fine sieve into a large bowl. Add yeast, whipping cream and 1 1/4 cups flour. Mix well. Sprinkle 1/2 cup of flour over the mixture and let rise.
Combine first 3 ingredients in saucepan on stove. Add remaining ingredients slowly. Cook until thick. Pour into buttered pan. Refrigerate until cool before slicing.
Combine sugar, cold water, cornstarch and food coloring and cook until thickened. Remove from heat and add jello and strawberries. Pour into baked pie shell and place in refrigerator until set. Top with whipped topping when ready to serve.
Melt margarine in pie pan; mix in flour, 4 tablespoons sugar and half of nuts. Spread with fingers to fit pan. Bake at 350° until golden brown; cool crust.
Preheat oven to 350°. Cream butter and sugar together and mix well. Sift dry ingredients together and add creamed mixture. Stir in diced apples, nuts and vanilla. Pour into greased 8 x 8-inch pan. Bake 40 to 45 minutes. Serve hot or cold, with or without whipped cream or ice cream.
Rinse peas; remove off color or impurities. Cover with cold water; soak at least 12 hours. Drain the soaked peas; cover with fresh water and bring to a boil. Lower heat; simmer for several hours. Remove any scum or froth from the top. Add ham hocks, chicken bouillon, minced onion and diced carrots. Continue to cook until peas begin to soften to a mush. Stir frequently.
Lay in layers the leaf lettuce, chopped celery, bell pepper and green onion, then peas. Mix together the mayonnaise and sugar; put on top of peas, then top with bacon and grated cheese.
Mix together the corn meal, soda and salt. Mix together the milk, bacon drippings or oil, eggs and corn. Combine both mixtures. Mix together the peppers, onion and cheese. Pour half the batter in greased pan and put the peppers, onion and cheese in the middle. Pour the rest of the batter on top. Bake at 350° for 45 minutes until done.
Dissolve jello in boiling water. Cool. Combine sugar and water. Bring to quick boil to dissolve sugar. Remove from fire and cool. Combine dissolved jello and sugar water. Add lemon juice and pineapple juice; put into container and freeze. Best made 2 days before using. Remove from container into punch bowl; add ginger ale and break up frozen punch. Take from freezer 2 to 3 hours before serving.
Mix together all ingredients. Bake 1 hour at 350° in a 2-quart casserole.
Combine all ingredients and chill several hours. Shape into a log and roll in parsley flakes and chopped nuts. Serve with crackers of your choice.
Cream margarine and Crisco; add sugar gradually. Beat until creamy; add eggs, one at a time. Sift dry ingredients and add alternately with milk and vanilla. Bake 1 hour and 45 minutes in 300° oven.
Beat brown sugar and eggs until light and fluffy. Add vanilla; add sifted dry ingredients (flour, baking powder and salt). Stir in peanuts, coconut and chocolate chips. Pour over bottom mixture. Bake 25 minutes more.
In 3-quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese. Top with tomato slices. Combine butter and stuffing; sprinkle over tomatoes. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve over rice.
In mixing bowl, combine first five ingredients. Lightly beat eggs with water; add to dry ingredients and stir just until moistened. Fold in apples. In a skillet, heat oil to 375°. Drop batter by teaspoonfuls into oil and fry until golden brown. Drain on paper towels. Roll in sugar. Serve warm. Yields 40 fritters.
Cook butter, brown sugar and corn syrup until sugar is dissolved. Pour into a 9 x 13-inch pan. In a bowl, mix eggs, milk, vanilla and nutmeg. Set aside. Layer cut up bread on top of syrup mixture in pan. Pour egg mixture over bread slices. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Serve warm. Syrup is optional. Serves 6 to 8.
In a large bowl, combine the first 6 ingredients with 1 1/2 cup flour and beat together for 3 minutes. Stir in remaining flour forming a ball and knead this for about 1 minute. Roll the dough into a square approximately 15 x 12 inches and cut diagonal strips first from left to right then right to left forming diamond shapes approximately 2 inches long. Lay pieces into the bottom of a greased tube or Bundt pan allowing overlapping. After you have layered the first half of the dough, start dipping each piece into melted butter and continuing to layer until finished. Allow dough to rise until doubled, then bake in 400° oven for 20 to 25 minutes until golden brown. Cool 2 minutes and turn out on plate to serve.
Combine water and black-eyed peas in a large saucepan. Cook until almost tender, about 1 hour (add more water if needed). Heat shortening or oil in medium skillet on medium heat. Add green pepper, onion, garlic, cumin and thyme; cook and stir until browned. Add tomato paste and chili powder. Stir and add a little water, then stir and pour onto beans. Add rice, bacon, salt and pepper. Stir; cover and bring to a boil. Reduce heat; simmer for 30 minutes.
Beat eggs in bowl until foamy. Add sugar, vanilla and mixture of flour, baking powder, soda, salt and cinnamon; mix well. Stir in oil, dates, nuts and zucchini; mix well. Divide between 2 lightly greased and floured loaf pans. Bake at 350° for 1 hour or until tests done. Cool on wire rack then remove from pans.
In large saucepan, saute onions in butter over low heat for 5 minutes. Add chicken stock, tomatoes, parsley, bay leaves, paprika, sugar and salt and pepper to onions in pan. Cover and simmer 30 minutes.
Mix jello; set until it quivers. Add softened cream cheese or cottage cheese. (Cream cheese can be softened in microwave oven.) Fold in crushed pineapple with the juice. Add Cool Whip; let set until firm.
Stir oats, brown sugar, bran, wheat germ, nuts and sunflower seeds in a large bowl. Put vegetable oil, honey and vanilla in a small saucepan. Heat, stirring, until bubbly. Pour liquid over dry ingredients and mix thoroughly.
Mix the ingredients together. Place in 8 x 8-inch pan, greased well and lined with wax paper, lined again. Grease side of pan. Bake at 350° for 30 minutes or until golden brown.
Using 8-inch round layer cake pans, mix, bake and cool cake as directed. Spread frosting between layers and on sides of cake. Combine preserves and hot water; brush over top of cake. Press nuts into frosting on sides of cake.
Line cookie sheet with foil. Split the French bread loaf lengthwise. Spread Cheez Whiz on the bread faces. Brown hamburger and put on bread. Drizzle the tomato sauce over the meat. Spread the onion and mushrooms on top. Sprinkle down the center with oregano. Bake in a 375° oven for 25 minutes.
Beat cream cheese, pudding mixes, sugar and milk in large bowl until smooth. In another bowl, mix strawberries, vanilla and sugar well. Reserve 1 cup strawberry mixture. Slice cake in 1/2-inch slices. Line bottom of 9 x 13 pan with cake. Put 1/3 of the cream cheese mixture carefully on top. Add 1/3 of the strawberry mixture on top. Repeat layers again two times. Top with Cool Whip. Refrigerate until served. Top each serving with a teaspoon of pureed strawberries in reserve.
Cook spiral and round noodles; put in 9 x 13-inch dish. Brown sausage and drain. Layer on noodles: sausage, onion, green pepper and mushrooms. Cover with pepperoni. Mix spaghetti sauce, seasoning and tomato sauce. Pour over layers. Sprinkle with Mozzarella cheese. Bake 30 minutes at 250°.
Layer chips, beans, cheese, jalapeno peppers and olives on large plate, at least 2 layers of everything.
Mix together butter, milk, sugar, salt and cocoa; boil ingredients for 2 minutes. Add peanut butter, vanilla and oatmeal. Mix and spoon onto waxed paper; cool.
Preheat the oven to 350°. Crack the eggs into the large mixing bowl. Beat them with a fork until they are light yellow. Add the canned pumpkin to the eggs and mix with wooden spoon. Measure the cinnamon, ginger and allspice into the mixing bowl. Add the molasses and milk, stir well. Use paper towels to grease the casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish. Bake the pudding for 1 hour, then take the casserole dish out of the oven. Put the casserole dish on a trivet at the table and serve the pudding.
Preheat oven to 350°. Melt butter and chocolate in double boiler. Cool this mixture. Beat eggs and salt until light in color and foamy in texture. Add sugar and vanilla gradually and continue beating until well creamed. Combine the cooled chocolate mixture and the egg/sugar mixture. Fold in the sifted flour. Add the pecans. Bake in greased 9 x 13-inch pan for 25 minutes. Cut when cool.
Heat oven to 350°. Drain and save liquid from corn. Mix corn, masa, chilies, butter, sugar, salt and cheese. Add the corn liquid. (If there isn't enough liquid to make 2/3 cup, add water for the remainder.) Pour into buttered 8-inch square casserole. Set casserole into pan filled with boiling water and bake 45 to 60 minutes. Serves 6 to 8.
Cream sugar and shortening. Sift 2 1/2 cups flour, spice, soda, and salt together. Add pumpkin and sugar mixture. Add eggs 1 at a time. Blend well after each additions. Combine nuts and remaining flour. Add vanilla last. Mix well. Pour into loaf pan. Bake at 300° for 1 1/2 hours.
Cut potatoes in half. Roll each half in melted butter. Sprinkle paprika and salt over potatoes. Roll potatoes in bread crumbs. Lay flat in Pam-sprayed pan. Bake at 350° for 1 hour and 15 minutes, uncovered.
Mix shortening, salt and vanilla; add sugar and egg . Mix well; add flour and baking powder alternately with pineapple. Add nuts and oats, mixing well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Very moist and chewy.
Mix cream cheese, marshmallow cream and almond flavoring together. Cut bananas into 1 1/2-inch pieces and dip into mix. Roll in coconut and place on tray. Serve.
Mix in order given. Set in a cool place. When ready to bake, roll them out and cut in desired shapes with a cookie cutter. Bake for 8 to 10 minutes in a 350° oven, until brown at edges.
Heat oil in large pot over medium-high heat. Add beef and saute until well browned on all sides. Add garlic and saute 1 minute. Add beef broth, tomato paste, sugar, thyme, Worcestershire sauce, bay leaves and parsley. Stir to combine. Bring mixture to a boil. Reduce heat to medium-low; cover and simmer 1 hour, stirring occasionally.
Slice eggs in half lengthwise.	Remove yolk and put in deep bowl; place whites on plate or tray. With electric mixer, break up yolks, adding 1 tablespoon mayonnaise at a time until smooth and creamy. Add yellow mustard and salt to taste.	Fill egg white bowls with mixture and chill.
Scald 1 1/2 cups milk. Mix yolks with fork and add sugar, cornstarch and salt. Mix until smooth. Add 1/2 cup cold milk. Add scalded milk to cold mixture. Return to the saucepan and cook over direct heat until it boils. Cool. Add vanilla. Pour into dessert dishes and chill.
In Dutch oven, bring chicken, water and salt to a boil. Turn down and simmer 1 hour or until tender. Remove from broth and cool. Bone chicken and cut into bite-sized pieces; set aside. Bring broth to a boil. Combine flour and salt together. Add milk, stirring with a fork, until it forms a firm dough. Pat out on a floured surface to 1/2-inch thickness. Pinch off and drop into boiling broth, gently stirring after each addition. Reduce heat and simmer 15 minutes. Stir in chicken and serve immediately.
Heat oven to 375° and	then arrange apples in greased square pan (8 x 8 x 2-inch). Mix remaining ingredients; sprinkle over apples. Bake	until topping is golden brown and apples are tender, about 30 minutes.
Brown ground meat with onion; add jar of taco sauce. Set aside. Meanwhile, have flour tortillas at room temperature or warm in microwave just enough to roll and not fall apart. Combine 2 cans of soup, sour cream, "Jack" cheese and chilies; set aside. Spread flour tortillas on counter, filling center with meat mixture. Using 8-inch tortillas you can make 30 to 40 enchiladas. Roll each of these up and secure with a toothpick. Line enchiladas side by side, close together, in a baking dish or pan. Pour sauce over enchiladas. Warm in oven (covered) at 350° for 20 to 25 minutes. Garnish with Colby cheese.
Cook noodles as directed on package; drain and set aside. Crumble ground beef into 2-quart casserole dish; add onions and microwave 11 to 12 minutes or until meat is set. Stir to break meat into pieces; drain. Stir in garlic, tomato sauce, tomato paste, sugar, salt, parsley, basil and oregano; mix well. Assemble in two 2 or 3-quart glass baking dish by layering 1/3 of noodles, 1/3 of meat sauce and 1/2 of Mozzarella cheese between the 2 pans. Repeat with next layer of noodles and meat and cheese until all used up. Microwave bake at 400° for 12 to 14 minutes or until bubbly in center.
Beat cream cheese until fluffy. Add Eagle Brand condensed milk and continue to beat while adding lemon juice. Pour into graham cracker crust. Top with one of the toppings. Chill for 1 hour before cutting.
In a large, glass bowl, melt butter and cook 1 1/2 minutes on High. Carefully blend in flour. Gradually add broth, milk, salt and pepper until smooth. Cook on Medium 3 to 5 minutes or until soup begins to thicken. Add thawed broccoli and return to Medium heat for 3 to 5 minutes. Soup is ready to serve. Serves 4.
In a large pot or Dutch oven, simmer first five ingredients, uncovered. (Important: Do not soak beans.) Saute celery, onions and garlic in oil until transparent. Add these and smoked sausage, bay leaves and salt and pepper. Continue to cook until beans are soft and creamy, approximately 2 1/2 hours. Remove bay leaves and add parsley before serving. For additional thickness, cook longer. Serve over rice.