HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, add everything but cheese, milk and cornstarch. Cover with cold water and lid. Simmer until tender; let set 7 to 10 minutes. Mix milk and cornstarch and add to vegetables. Cook until slightly thickened. Stir in cheese until melted. Delicious and hearty! Makes about 3 quarts.
Mix all of the above with hands. Form small balls. Place close together on cookie sheet and bake at 325° for 15 to 20 minutes. Can be frozen and cooked as needed. Cream cheese makes them easier to mix and gives a better flavor.
In a 5-quart stock pot or Dutch oven, combine chicken pieces, celery, carrots,	salt and pepper; add water. Stud each onion third	with a whole clove. Add to pot. Bring to boiling. Reduce heat, cover and simmer about 1 hour or until chicken is tender. Lift	out chicken pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth; discard vegetables. Skim off fat with a metal spoon, or chill stock and lift off the solidified fat. When chicken is	cool enough to handle, remove chicken from bones and save meat for another	use, if desired. Makes 5 cups stock.
Brown ground beef and add onions. Drain well. Add taco and Ranch mixes. Add remaining ingredients and mix in large pot. Makes a lot. Simmer 45 minutes. Serve with corn bread or tortilla chips.
Wash and clean mushrooms. Add all ingredients to pot and simmer 25 minutes on low heat. Keep covered so liquids remain. Serve at room temperature or chilled.
Fill 3-quart crock-pot with peeled, quartered apples (any kind). Add ingredients. Cover crock-pot and cook all night on low. Continue all next day. Use blender or mixer to remove lumps. With lid removed, cook another 1 1/2 to 2 hours on high heat to boil down. You can double recipe. Yields 7 pints.
In a large bowl, place the Kahlua, oil, sugar, cocoa, baking powder and flour. Mix well, then add the almonds and chocolate chips. Blend well. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 15 minutes or until done. Cool. Leave as is or frost with your favorite icing (canned or homemade). Makes 5 dozen cookies.
Mix flour, sugar, baking powder and salt. Cut in butter until resembles corn meal. With fork, stir in milk. Form mixture into ball. Roll onto floured board, 1/4-inch thick. Cover fruit, cut edges and cut vent in center. Sprinkle with sugar. Bake at 400° for 40 minutes or until golden brown. (3 cups sweet fruit)
Toss all lightly together, then chill for several hours. Just before serving, add 4 tablespoons of mayonnaise and salt to taste. After mixing, if salad needs a little more zip, add a little lemon juice and sugar. Serves 10.
Soak gelatin in cold water for 10 minutes. Heat pineapple. Add sugar and lemon juice. Add soaked gelatin to hot mixture. When cool and beginning to set, add cheese, whipped cream, olives and nuts. Pour in a 9 x 13-inch pan and place in refrigerator to finish congealing. Serves 15.
Mix Miracle Whip, sugar and vinegar together and pour over broccoli and cooked crisp bacon, onions, sunflower seeds and raisins.
Spray nonstick skillet with Pam. Combine all ingredients listed in the skillet. Bring to a boil. Reduce heat and simmer for 10 minutes. Serve over linguini, angel hair pasta or any cooked pasta.
Heat oven to 375°. In a large bowl with electric mixer at medium speed, beat butter, peanut butter, sugar and 1/4 cup brown sugar until light and fluffy. Beat in egg and vanilla until thoroughly blended.
Beat all ingredients together at medium speed on mixer for 1 minute. Spread in greased 15 x 10-inch pan and bake at 350° for 25 minutes.
Mix liquids and stir into mixed dry ingredients. Place in flat pan, about 8 x 11-inch and bake at 400° for about 15 minutes.
Crumb the bread in blender. Put 1/2 can of tomato sauce, onion, egg, salt and pepper in blender and chop. Add to ground beef and bread crumbs. Mix well and form into loaf.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Melt peanut butter and margarine in bowl in microwave oven. Add remaining ingredients and mix well. Spread in pan. Bake 25 to 30 minutes. Cool and cut in squares.
Beat egg. Beat in 1 cup sugar, salt, vanilla, peanut butter and butter. Add other 1 cup of remaining sugar. Add more sugar if not firm enough. Shape into 1-inch balls. Roll balls in chopped peanuts. Yields 3 dozen candies.
Heat oven to 350°. Grease and flour 2 loaf pans. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves and baking powder. Add pumpkin, oil, eggs, nuts and raisins. Pour into pan. Bake 60 minutes or until toothpick comes out clean.
Grind cookies in a food processor or blender; mix with melted oleo. Set aside 1/2 cup crumbs. Press the rest of the crumbs in a 9 x 13-inch pan. Put in refrigerator to set.
Mix all. Best to refrigerate overnight. Chopped veggies all as small as possible makes it better.
Mix together hominy, soup, chilies, pimento, salt and pepper. Top with Cheddar cheese. Bake at 350° for about 1 hour.
Preheat oven to 300°. Stir together oats, wheat germ and sunflower seeds in a large mixing bowl. In a saucepan, heat oil and honey, stirring occasionally. Remove from heat. Add peanut butter and vanilla. Pour over dry ingredients and mix well. Spread over a cookie sheet. Bake 20 to 25 minutes, stirring every 5 minutes so that the granola browns evenly. Remove from oven and cool thoroughly. Mix raisins and nuts in. Store in airtight container. Makes 5 cups.
Mix first 4 ingredients. Shape into balls. Melt chocolate chips and wax in top of a double boiler. Dip balls into mixture, covering completely. Place on waxed paper to dry.
Mix together cucumbers, onions and green pepper. Mix together all other ingredients and pour over cucumbers. It looks like it doesn't have enough liquid, but it settles down. Store in refrigerator. Will keep up to 1 year in refrigerator. Tastes like bread and butter pickles, and you can eat them right away. These do not get cooked at any time.
Combine all ingredients. Refrigerate until firm. Roll into balls. Place 3 inches apart on cookie sheet. Mash with bottom of glass dipped in sugar.
Mix dry ingredients, then add butter. Mix in with hands. Add raisins and beat egg and milk together. Add to the ingredients with fork; mix until moistened. Pour into prepared pan and slice the top of batter with knife. Bake at 350° in large greased loaf pan for about 1 hour.
Put oil in pan and sprinkle about 1 tablespoon crushed red hot pepper. Saute about 1 minute or until light brown. In pot, put tomatoes and seasoning, then pour in oil and pepper. Simmer about 45 minutes. Add shrimp and heat about 15 minutes.
In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. Spoon into greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until top springs back when lightly touched. Yield: 1 dozen.
Heat vinegar, oil and sugar. Pour over cooked, drained spaghetti. Stir in pimentos, green pepper and salad spice. Refrigerate overnight.
Cut eggs in half lengthwise. Carefully remove yolks and mash with mayo, sour cream, Worcestershire sauce, salt and pepper. Mound mixture into egg whites (use a pastry bag for decorative effect). Sprinkle eggs with paprika. Refrigerate until served.
Into a large pizza pan, press crescent rolls. Bake at 400° until browned. Cool. Mix cream cheese and salad dressing well. Then smooth mixture over cooled pizza crust. Sprinkle garlic salt over top of this. Add vegetables of your choice and generously sprinkle Mozzarella cheese or any shredded cheese that you choose on top.
Steam broccoli until tender. In a small bowl add mayonnaise, butter, lemon juice and curry. Add in 5 shakes of garlic salt. Serve over cooked broccoli.
Beat eggs and flour together until smooth. Add sugar, vanilla and 1 cup of milk. Mix well. Pour into saucepan and add rest of milk. Stir constantly until thick on low heat. Serve warm or cold over cake.
Combine meats and brown lightly in butter. Add remaining ingredients and pour into casserole. Cover and bake 1 hour at 325°. Stir occasionally. Add water, if needed.
Mix all ingredients in Dutch oven and heat on low for 40 to 60 minutes.
Sprinkle flower on a clean work surface and roll out one thick sheet of sweet bread dough. Cut rounds of dough with a doughnut cutter or the bottom of a glass and place them on a cloth (Romanian doughnuts have no hole). Cover and let them rise until double in size. Heat oil in a pot and fry the doughnuts, turn on both sides. Keep heat low. When they are ready, remove with a slotted spoon and sprinkle with powdered sugar. Serve hot or cold.
Pop the popcorn and lay out onto a baking sheet. Pour caramels over it and bake on 325° until melted.
Scrape icing off cookies, then crush all cookies real fine. Put in bowl and mix butter with crushed cookies. Spread on bottom of 9 1/2 x 11-inch cake pan, then stick in freezer.
Cook chicken in crock-pot until done. Debone. In one bowl, mix flour, garlic and milk. In another, mix soup and broth. Melt butter in 9 x 13 baking dish. Pull apart chicken; put into pan. Pour flour mixture over chicken; pour soup mixture over that. Bake at 425° for about 20 to 25 minutes or until golden brown. Serve with vegetables.
Panbroil meat, onion, and green pepper. Cook macaroni per pkg. instructions. Combine meat, macaroni, tomatoes and sauce. Heat together. Sprinkle on Parmesan cheese if you like.
Prepare devil's food cake mix according to package directions. When baked, punch holes in the cake with the end of a wooden spoon.
Boil chicken until done; bone and coarsely chop chicken. (We usually use whole bird or if you prefer, chicken breasts.) Retain 2 cups broth. Spread chicken in a 9 x 13-inch casserole dish. Add the slightly crushed egg noodles on top of chicken. Saute onion and celery in small amount of butter. Mix the cream of chicken soup, peas, mushroom soup, sauteed onion and celery and 2 cups broth; pour over chicken and noodles. If you use the almonds, add to this mixture also. Top with cheese. Bake at 350° for 25 to 30 minutes until bubbly and the cheese melts. Yield: 8 to 10 servings.
Layer lettuce in 9 x 9-inch pan. Then layer peas, peppers, onion and cheese in order. Mix mayo and sugar together and spread over top. Sprinkle with bacon bits, if desired.
In greased 9 x 13-inch pan, spread hash browns; add half of the melted butter over the potatoes. Sprinkle with chopped onion. Spread cream of chicken soup over potatoes, then sprinkle cheese over this and then spread sour cream over all. Sprinkle Special K on top, then drizzle remaining butter over all. Bake at 350° for 1 hour and 15 minutes, uncovered.
Cream sugar, Crisco, and butter. Add sugar and mix well. Add eggs one at a time and continue mixing. Add 1/2 of flour mixture with 1/2 cup of the milk and mix. Add remaining flour mixture and milk; mix until well blended. Bake one hour and 15 minutes at 325° in well greased and floured Bundt pan.
Put enchilada sauce on bottom of 8 1/2 x 12-inch pan. Coat tortilla with sauce, then layer everything in order on tortilla and roll up. Lay in pan, side by side. Put remaining sauce on top and remaining cheeses. Cook for 45 minutes at 350° or until cheese is melted. These freeze well, too.
Soak raisins in water and soda overnight. Then add flour 1 cup at a time, stirring well after each addition. Bake in coffee cans (three 1 pound cans) or 15 ounce vegetable cans. Bake at 350° for 1 hour and 10 minutes. Let stand 5 to 10 minutes, then turn out on board. Delicious while warm. May add maraschino cherries if desired.
Place burgers on grill. Season with salt, pepper and garlic salt. I like extra garlic salt.
Put a layer of graham crackers in bottom of 9 x 13-inch dish. Mix pudding mix with milk; beat with mixer on low speed until thick. Fold in Cool Whip. Put layer of pudding on top of crackers, then another layer of crackers, followed by more pudding. Continue to layer crackers and pudding, ending with layer of crackers until pudding is used up. Spread chocolate frosting on top. Refrigerate.
Blend ingredients in a large bowl. Beat 2 minutes on medium speed. Bake in Bundt pan at 350° for 50 minutes. Cool before removing from pan (15 minutes). Split into 3 layers. Spread 1 cup frosting between each layer. Spoon the rest into center. Garnish with crushed nuts.
Mix sugar with cornstarch in a pan. Add water. Cook, stirring constantly, until thick and clear. Add gelatin to mixture and stir until dissolved. Chill until partially thickened. Place peaches in pie shell and cover with gelatin mixture. Chill until firm. Garnish with whipped cream. Delicious!
Blend all ingredients and bake until a silver knife inserted comes out clean, about 35 to 40 minutes at 400°.
Heat oven to 375°. Cream sugar and margarine. Add eggs and milk. Stir in all remaining ingredients. Fold in berries.
Brush inside of pie shell with small amount of beaten eggs. Prick bottom and sides with fork. Saute mushrooms and onions in butter until mushrooms are lightly browned and onions tender (6 to 8 minutes). Stir together mushrooms, onions and Swiss cheese. Put into pie shell. To the beaten eggs, add all remaining ingredients. Beat well and pour over mushroom mixture. Bake at 350° for 35 to 40 minutes. Let stand 10 minutes before cutting.
Drain onions; reserve liquid. Put onions and peas in a 1 1/2-quart dish. Melt butter. Add flour and blend. Add water or milk to liquid from onions to make 1 cup. Cream and cook until thick. Add wine. Stir and pour over onions and peas. Sprinkle with parsley flakes and paprika. Bake at 350° for 30 minutes or until bubbly.
Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use fingers to press 3/4-inch marble-sized portions into small muffin tins. Fill with mayhaw-pecan pie filling and bake. Makes enough for 48 thin pastry shells.
Cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoonfuls on ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake in moderate oven at 350° about 10 minutes. Makes about 5 dozen cookies.
Mix sugar, flour and cocoa together, then mix in cold water. Beat in egg yolks. Add vanilla and melted butter and milk. Cook at 350° in unbaked pie shell. Use 1/3 cup sugar to make meringue.
Boil broccoli 15 to 20 minutes. Open kettle and salt lightly. Cut broccoli into 1-inch pieces. Sprinkle top with 6 crushed crackers and 1 tablespoon melted oleo. Bake at 350° for 35 to 40 minutes.
Bake 9 inch cake layer, using recipe of your choice. Cut layer in half. Ice pieces together leaving rounded edge to top. Decorate with pink jelly beans for eyes and ears. (Add stiff paper cut outs for actual ears. Jelly beans at the base will make them look more like ears.) Use black jellybean for nose and toothpicks as whiskers. Red for mouth, white for tail, green coconut for grass under rabbit.
Refrigerate evaporated skim milk overnight. Stir apricot gelatin in water and boil. Let cool. Whip the cold evaporated skim milk. Cream sugar, Neufchatel cheese, apricot baby food, crushed pineapple and cooked gelatin. Fold in whipped milk. Chill and serve. Serves 28 (1/2 cup) servings.
Cream together the first 3 ingredients. Add eggs and beat well. Sift together the next 3 ingredients. Add to other mixture. Add last 2 ingredients. Drop by teaspoons on cookie sheet. Bake 12 to 15 minutes at 350°.
Combine and toss lightly all ingredients with potato chips on top. Serve on lettuce leaves. Makes 8 servings.
Cook noodles in boiling water until tender. Melt butter in saucepan. Add onion and saute. Add green pepper and soup, mixing well. Preheat oven to 350°. Grease a 2-quart casserole dish. Place half the noodles in bottom of dish, then cover with half of chicken. Season with salt and pepper, then add half of mushroom soup mixture and half the grated cheese. Repeat layers, using remaining ingredients. Bake for 45 minutes. Remove from oven and serve.
Cream butter and sugar thoroughly. Blend in well-beaten eggs. Sift flour, baking powder, soda and salt. Add to mixture, blend in vanilla, oatmeal, bran flakes and coconut. Drop by teaspoon on greased cookie sheet and bake 12 to 15 minutes.
Put chicken in 8-quart pot. Cover with water. Add onion and celery and cook until meat is well done and can be removed from bone. Remove chicken. Cool and bone. Cut chicken into pieces and return to pot. If needed, add 13 ounce can of chicken broth.
Bake cake as directed on box in 2 round cake pans. Let cool, then break into bite size pieces and set aside. Prepare gelatin as directed on box. Prepare pudding as directed on box. Layer in punch bowl 1/2 cake, 1/2 pudding, 1/2 fruit and 1/2 gelatin. Add second layer cake, pudding, fruit and gelatin. Top with Cool Whip. Garnish with some fruit, if desired.
Combine first 5 ingredients in large bowl; mix well. Add crackers, coating thoroughly. Bake 10 minutes in a shallow baking pan at 300°. Stir once during baking. Cool and store in an airtight container.
Saute chopped onion in butter. Add ground chuck. Do not brown. Just heat. Spread 3 cups cabbage in bottom of 2-quart baking dish. Cover with meat mixture. Add rest of cabbage; pour over tomato soup. Add 1/2 cup water. Bake at 350° for 1 hour. Stir after 1/2 hour.
Cut meat and vegetables into medium chunks. Put all ingredients in covered roasting pan. Cover and bake at 250° for 4 1/2 hours. You may stir stew during the last hour to check on it. Also, add water, if needed, and adjust seasonings.
Mix together all ingredients and put in a crock-pot on low. Cook for 4 to 6 hours. Serve with tortilla chips.
Fry crumbled sausage; drain well. Mix eggs and milk; scramble. Split hoagie lengthwise; place crumbled sausage and eggs on bread. Sprinkle with cheese. Cut in 4 parts. Great for breakfast on the run.
You will need 30 lollipop sticks 4 1/2 inches long.
With a fork, lightly beat the eggs, salt, nutmeg, sugar and milk until well mixed. Melt butter in frying pan and heat until butter begins to brown. Dip each slice of bread in the egg mixture until well soaked and place in the frying pan to cook. Cook one side until lightly browned and flip over to brown the other side. You can keep the cooked French toast hot in a warm oven until you've cooked all your bread. Serve hot with butter and syrup. Yield: 2 to 3 servings.
Combine sugar and water. Cook 5 minutes. Cool. Add rum. Combine fruits in bowl. Pour syrup over and marinate in refrigerator 3 to 4 hours.
Heat canned sweet potatoes or peel and cut fresh sweet potatoes and boil them 30 minutes in water enough to cover them. When done, drain them and mash them up. Add butter, sugar and vanilla. Mash it up and add raisins and nuts. Butter your casserole and pour it in. Bake at 425° for about 10 minutes.
Drain all of the chopped ingredients. Fold in mayonnaise. Mix well and chill. Serve with fish.
Mix all ingredients together and bake at 400° for 30 minutes. Use a 9 x 13-inch casserole dish.
Melt butter. Add salt, pepper and Accent. Smooth in flour and cream, stirring constantly until thick and smooth. Drain crab and add to sauce. Add mushrooms. Butter sides and bottom of a casserole dish. Sprinkle with some cheese. Add crab mixture. Top with crumbs, cheese and paprika. Bake 30 minutes at 400°. This may be prepared ahead of time and cooked at the last minute.
Melt butter in skillet; add sugar and cream; bring to a boil and cook for 4 minutes, stirring constantly. Mix together the cornstarch, flour and salt. Stir in gradually 1 cup of cold milk. Stir until smooth. Scald 1 cup milk and add to brown sugar mixture. Then add cornstarch and milk mixture. Cook until it thickens, stirring constantly. Beat egg yolks slightly. Add a little of the pudding mixture to this and mix well. Put rest of pudding mix in top of double boiler and then add egg mixture. Cook until thickened. Add vanilla. Cool. Pour into pie shell and top with meringue.
About 30 minutes before serving, in a 2-quart saucepan over medium heat in hot oil, cook onion and garlic until tender, stirring occasionally.
To make crust, cut 1 stick of margarine into flour (texture will be crumbly) and spread into bottom of ungreased 13 x 9-inch pan. Bake for 20 to 25 minutes at 350°. Cool completely.
In Dutch oven, brown chicken and bacon about 5 minutes or until fully cooked. Add broth and seasonings; bring to boil. Add vegetables and picante sauce; simmer 5 minutes, covered, or until vegetables are tender-crisp. Ladle into bowls and sprinkle with cheese and tortilla chips. Makes 6 servings.
Put all but shrimp in crock-pot and stir well. Cover and cook on high 2 to 3 hours or until rice is tender. Add shrimp and cook on high 15 to 25 minutes until shrimp are cooked through. Add file to pot or sprinkle in gumbo bowls or cups. Serve immediately with oyster crackers.
Cook noodles, then drain. Chop other ingredients and mix well. Pour Italian dressing over this and chill.
Melt butter in 8 x 8 x 2-inch pan while preheating oven to 350°. Coat pan with butter and pour out excess (reserve). Pour can of cherries in baking pan.	Sprinkle dry cake mix with nuts over cherries. Pour reserved melted butter over dry cake mix. Bake 40 minutes in a 350° oven. Cool completely at room temperature. Serve with whipped topping or ice cream.
Dissolve jello in hot water; add cream cheese and stir until mixed. Let cool. Add pineapple, sugar, vanilla and pecans; stir well. Add Sprite; stir well. Chill until set.
Place oil in skillet over high heat. Add garlic and stir-fry 30 minutes. Add vegetables to time it takes to cool. Mix cornstarch and soy sauce, add to vegetables. Cover and cook until vegetables are tender but crisp, 2 to 3 minutes.
Place torn spinach in a large salad bowl. Add Mandarin orange sections and sliced mushrooms. Toss lightly. Cover and chill.
Brown sausage in a skillet and drain well. Cut cheese into small cubes. In a crock-pot, add all ingredients and simmer on low heat for 15 minutes. Stir well and continue to simmer until it reaches a thick consistency and all cheese is melted. Serve hot with tortilla chips for dipping.
Blend well. Serve with fresh apple wedges. Sprinkle apples with Fruit Fresh or store in salted water until ready to serve.
Put sugar and cocoa in mixing bowl. Make a well in the center and pour Carnation milk in well. Top with stick of butter. Cook on High 2 minutes, uncovered. Stir in nuts and vanilla.
Prepare and bake pie shell. Cool. Wash and hull strawberries. Reserve half. Mash the rest in a saucepan. Mix sugar and cornstarch and add to mashed berries. Cook 5 minutes, stirring constantly, until thick and clear. Stir in lemon juice. Cool completely. Add remaining berries. Pour into baked pastry shell. Chill to settle. Serve with whipped cream.
Preheat oven to 275°. Spray 8 (4 ounce) ramekins with nonstick spray. Have two 9-inch baking dishes ready.
Boil meat, onions and 2 quarts of water for 30 minutes, then add other ingredients.
Mix together warm water, yeast and 1 tablespoon sugar. Let stand. Stir remaining ingredients together and add flour until stiff enough to turn on floured board. Knead enough to not be sticky. Place in greased bowl and let double in size.
Crumble sausage into a large skillet or saucepan; cook over medium heat until brown and well done. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add salt and pepper. Cook, stirring, until thickened. To serve, slice biscuits or crumble biscuits and spoon gravy over biscuits. Yields 4 to 6 servings.
Fry bacon and crumble. Saute onion in butter. Mix with rest of ingredients and put on top of fish. Top with bacon. Bake at 350° for 30 minutes.
Beat cream cheese until smooth. Blend in sugar, milk and almond extract. Fold in whipped topping and coconut.
Broil wings or drumettes until cooked through. While wings are broiling mix remaining ingredients in saucepan. Simmer sauce. Place wings in baking dish and pour sauce over contents. Cover dish with foil and bake at 350° for 1 hour.
Rinse peas in hot water; drain. Combine vegetables, nuts and bacon with sour cream. Mix mustard and dressing together and pour over salad mixture. Toss gently and chill.
Slice cucumbers very thin. Mix dressing with softened cream cheese. Spread liberally over cocktail rye. Place cucumber on top and sprinkle with dill weed. Serve.