HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cornstarch and sugar. Add 1 cup boiling water. Cook until cornstarch clears. Add 1 box peach jello. Take off heat. Cool some, then add 2 cups sliced peaches. Cool in refrigerator, then top with Cool Whip.
Sift cocoa and sugar in a large mixing bowl. Add milk and lay margarine sticks on the top. Do not stir. Cook on HIGH for 6 minutes. Remove from the microwave and stir thoroughly. Add vanilla and nuts. Stir until well mixed. Pour onto buttered platter. Cool in the refrigerator for one hour. Cut and serve.
Heat oil in large, heavy skillet over medium-high heat. Add onion and bell pepper; saute until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme; continue cooking 1 minute. Mix in broth and bring to boil. Add chicken; stir until cooked through, about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and avocado. Roll up. Serve, passing salsa separately.
Mix all ingredients; blend well. Cover in an airtight canister. Use 2 teaspoons per cup. Add hot water.
In skillet in hot 1 tablespoon oil, cook chicken 10 minutes or until browned. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; reduce heat to low. Cover and simmer 5 minutes or until tender. Serve with cooked broccoli.
Melt butter and sugar together in saucepan. Line jelly roll pan or cookie sheet with saltines. Pour mixture over saltines. Bake in oven at 375° for 5 minutes. Remove from oven; sprinkle with semi-sweet chocolate bits. Return to oven for 1 minute. Remove from oven; spread out chocolate bits. Sprinkle with finely chopped walnuts. Refrigerate for at least 1 hour. Break into brittle type pieces.
Mix by hand. Cream shortening and sugar; beat in eggs, pumpkin and water. Blend in dry ingredients that have been sifted together. Add raisins and nuts. Bake at 350° for 70 minutes. Makes 2 loaves.
Drain, flake and remove bones and skin from salmon. Combine first 7 ingredients and mix well. Chill several hours. Shape into ball and roll in nuts and parsley. You may wrap and freeze for later. If salmon is too costly, 2 cans of tuna are just as yummy.
Brown ground beef, onions and bell pepper. Drain. Combine with remaining ingredients in crock-pot and cook on high for 3 hours.
Place shrimp in baking dish. Melt butter; pour over shrimp. Sprinkle with garlic powder, onion powder, Parmesan cheese and Mozzarella cheese. Cover with marinara sauce. Cook for 15 to 20 minutes in 400° oven. Enjoy!
Put through meat grinder: green tomatoes, green pepper, red pepper and onions. Drain off most of the juice. Cook for about 30 minutes. Add vinegar, sugar, salt, mustard seed and celery seed. Cook for 30 minutes. Pour into hot sterilized pint jars and seal. Makes 3 to 4 pints.
Place layer of chicken on bottom of baking dish. Add sliced eggs. Mix soup, broth and onion. Pour over chicken and eggs. Mix flour, butter and milk. Spoon over other ingredients. Bake at 325° until brown, approximately 1 hour.
In large saucepan melt butter or margarine; saute onion and garlic. Add curry powder, pepper, chicken broth and water and bring soup to a boil. Add broccoli, cut into flowerets, stems cut into 1/2 inch slices and potatoes cut into 1/2 inch cubes. When mixture returns to a boil, reduce heat, cover pan and simmer soup for about 20 minutes or until vegetables are tender. You can puree soup in batches in blender or food processor or you can leave whole. Stir in 1 cup milk and cook over low heat until hot. Do not boil.
Brown the ground beef and onions. Combine with the remaining ingredients except the noodles in a casserole. Bake, covered, for 1/2 hour at 375°. Top with chow mein noodles. Bake 1/2 hour at 350°.
Brown ground beef and drain. Add the other ingredients. Stir well and put in crock-pot. Cook 6 hours on high or 12 hours on low. Drain off excess broth.
Turn on crock-pot to high setting. Cut into chunks, both cheeses, and place in the pot. Add salsa and Worcestershire sauce. Cover with a lid.
Mix milk and Cool Whip together with pudding. Add fruit and/or nuts, if you wish.
Combine water, soup, onion, salt and pepper in pan. Bring to a slow boil. Pour 1/3 of soup mixture into a greased 1 1/2-quart casserole. Layer 1/3 of rice, peas and tuna. Repeat 2 more times. Stir very gently. Sprinkle with cheese. Cover and bake at 375° for 10 minutes. Stir gently; cover and bake for 10 to 15 minutes. Makes 3 to 4 servings.
Brown hamburger; drain grease. Cook noodles ahead; drain. Add soup to hamburger; simmer for 5 minutes. Add in enough noodles to be creamy; simmer for 15 minutes.
Mash artichokes lightly; stir in mayonnaise, Parmesan cheese and garlic salt. Bake in a small serving dish at 350° for 20 minutes. Serve hot with an assortment of crackers. Makes 3 1/2 cups.
Add salt and baking powder to buttermilk and mix well. Add 2 cups flour to 1/3 cup soft butter and mix well. Add 3 cups flour and mix well. Roll out on well floured flat surface. Spread bacon grease in bottom of pan. Cut biscuits by pressing top of drinking glass onto rolled out flour. Lay and separate cut biscuits in bottom of pan. Spread more bacon grease on top of each biscuit. Bake at 400° for 20 minutes.
Soak fruit overnight to soften. Liquify in blender with other ingredients. Use in place of jam or butter.
Spray 9 x 9-inch pan lightly with Pam. Pat hamburger in the bottom of the pan. Salt and pepper to taste. Spread cream of mushroom soup on top of hamburger. Layer Tater Tots on top of soup. Bake at 350° for 1 hour. Check middle to make sure hamburger is done.
Peel potatoes and cut into quarters. Mix flour, cheese, salt and pepper in bag. Moisten potatoes with water and shake, a few at a time, in bag, coating well with cheese mixture. Melt margarine in a 13 x 9 x 2-inch baking pan. Place potatoes in single layer in pan. Bake at 375° for about 1 hour, turning once.
Bring first 3 ingredients to a boil over medium heat. Stir for 3 minutes after it begins to boil. Remove from heat and add the rest of the ingredients. Beat to cool. Pour in buttered dish. Let cool completely and cut in squares.
In a small saucepan combine brown sugar, butter, almond extract and nutmeg until ingredients are smoothly blended. Put into large pan or urn and add apple cider, pineapple juice and cranberry juice. Heat until steaming, sipping hot!
Remove the stems from Vidalia onions. Place each onion in a 9 x 11-inch shallow pan lined with aluminum foil. Season with salt and pepper. Place a pat of butter on top of each with 1 beef bouillon cube, 3/4 cup boiling water, 1/4 teaspoon thyme, 3/4 cup fresh bread crumbs and 1/3 cup Parmesan cheese. Bake at 350° for 1 hour.
Place all crackers and pretzels in a very large bowl. Sprinkle powdered Ranch dressing over and stir. Then drizzle oil slowly over dry ingredients, while stirring with wooden spoon. Use entire bottle of oil. Let mixture stand for several hours, then place in an airtight container and refrigerate until ready to serve. Can be frozen.
Heat until melted jelly and mustard. Add hot dogs. Simmer. Enjoy!
Note: Substitution on cake flour is 1 cup plain flour minus 2 tablespoons.
Mix sugar and corn syrup in a large saucepan; heat to boil. Stir. Set off burner. Add peanut butter and put back on burner. Stir constantly and bring to a boil; remove from heat. Add Rice Krispies. Press in a 9 x 13-inch baking dish. Melt chips together and pour over Rice Krispies treats. Let cool, then cut into squares.
Roll or crush crackers, chip candy, chop nuts and cut marshmallows. Cook cherries in 1 cup sugar slowly until candied. In a saucepan over low heat, cook marshmallows and milk, beating until marshmallows are melted. Place dry ingredients in bowl. Pour cherries and marshmallow-milk mixture and mix well well. Press into tube pan and refrigerate.
Shape into ball and roll in finely chopped pecans. Chill. Serve with crackers.
Cream together shortening, sugar and salt. Add baking powder and eggs and mix well. Add flour, milk and vanilla and mix well again. Fold in blueberries. Preheat oven to 450°. Grease and flour 12 cup muffin pan. Fill muffin cups to the top of the pan, then sprinkle with sugar. Bake at 450° for 5 minutes, then drop temperature to 375° and bake for 30 to 35 minutes until golden brown. Makes 1 loaf.
Sprinkle gelatin over cold water. Drain and flake tuna. Dissolve bouillon cube in hot water; stir in softened gelatin. Add salt and cool. Mix lemon juice, mayonnaise, tuna, celery, cucumber and pimento and add to gelatin mixture. Pour into mold and chill until firm. Makes 6 deliciously cool salads.
Scald milk and water in microwave. Add stale broken up bread and smash with fingers. Add 1 cup sugar and oleo. Stir until well mixed. Add beaten egg yolks with the other 1/2 cup sugar. Add vanilla, raisins and pineapple. Pour into buttered glass or baking pan. Bake at 350° for 50 minutes or a little more. Halfway through baking, stir bread pudding from the center to the outer edge of the pan. When finished baking, take out of oven and let cool a few minutes. Put custard on top of pudding and then add your meringue. Put back into oven at 300° for 10 minutes or until meringue is lightly brown. Serve warm or cold. Serves 20.
Wash the zucchini and leave on counter overnight, making sure they are really ripe. Mix the first 7 ingredients together on high speed. Batter gets thick. Take zucchini and add to batter by hand; turns liquidy. Pour into greased and floured pans. Bake 1 hour and 20 minutes at 350°. Check with toothpick in center for doneness. Outside will look done long before inside is. Makes 2 bread pan loaves or 1 Bundt pan.
Mix all ingredients thoroughly. Drop into a well-greased muffin pan. Bake at 450° for about 15 minutes, or until golden brown.
Using 2 tablespoons shortening, generously grease a 10-inch tube pan; set aside.
Blend together sugar, butter, Crisco and egg. Set aside. Blend together in separate bowl, the flour, salt, baking powder and baking soda. Add to sugar, butter, Crisco and egg mixture. Blend well. Add applesauce, cloves and cinnamon. Blend well. Fold in raisins and nuts if wanted. Drop by tablespoons onto greased cookie sheet. Bake at 350° for 10 minutes.
Cut up candy bars into small pieces. Slice bananas into small pieces. Crush the peppermint stick. Mix in a large glass bowl or dish into individual dessert dishes. Chill and serve. Serves about eight 1 cup servings.
Combine all ingredients in a 1-quart casserole. Cover with glass lid or plastic wrap. Microwave on High for 5 minutes. Stir and continue cooking on High for 3 to 4 minutes or until carrots are tender-crisp. Let stand, covered, 3 minutes before serving. Serves 5 to 6.
Combine all ingredients. Mix well. Pour into large casserole dish. Top with marshmallows. Bake at 350° for 25 to 30 minutes. Serves 8.
Cook beef and 1/2 cup onions until meat is brown and onions are tender. Drain fat. Add chili powder. Cook and stir 1 minute. Stir in 1 can enchilada sauce, garlic salt and pepper. Simmer meat mixture, covered, for 20 minutes, stirring occasionally.
Preheat oven to 350°. Spray 8 jumbo muffin pan cups with Pam. Place muffin pan on jelly roll pan for easier handling.
Melt jello in hot water. Mix all ingredients together. Put into bowl or mold and refrigerate at least 2 hours. May be frozen.
Mix cream cheese, powdered sugar and Cool Whip until smooth. Pour into graham cracker crusts. Spread pie filling on top. Makes 2 pies.
In a large skillet, cook chicken breasts in butter or margarine until tender (15 to 20 minutes). Remove chicken to warm platter. Stir flour into skillet drippings. Add chicken broth and light cream. Cook until mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat 10 minutes. Serve over rice and garnish with tomatoes and parsley. Serves four.
Mix children with dogs, blend with sunshine, empty into field, and stir continuously. Pour brook gently over pebbles. Sprinkle field with flowers. Cover all with a deep blue sky and bake in the hot sun. When children are well browned, call them home. Will be found ready to take from the oven and cool in bathtub. Delicious when served with hugs and kisses.
Cook peppers about 5 minutes in salt water. Boil macaroni in salt water for 5 to 10 minutes. Saute onions and brown hamburger in onions. Add macaroni, tomato sauce, ketchup, salt and pepper.
Preheat oven to 350°. Saute onion in margarine until transparent, about 4 minutes. Combine all ingredients and place in a 3-quart casserole dish. Bake, uncovered, 45 to 60 minutes. Yield: 24 servings. Approximate calories per serving: 100.
Cook rice until tender and set aside. Mix flour or cornstarch with sugar and salt. Separate eggs and set whites aside. Beat yolks with fork and mix with milk. Stir in sugar mixture and cook over medium heat until boiling. Boil while stirring for 1 minute. Stir in butter and vanilla. Stir in rice and raisins. Use the egg whites to make meringue.
Place first four ingredients in skillet and cook until dates have dissolved, letting it boil a little and stirring constantly. Remove from stove. Add 1 cup pecans, 1 teaspoon vanilla and 1 cup Rice Krispies cereal. (Add more cereal if needed.) Cool. Roll in balls, then in fine coconut. Makes delicious candy-like cookies.
Cook meat with crisco until brown on all sides. Add water, onion, celery, brown sugar. Cook until tender, add mushrooms, and bean sprouts. Take cornstarch, add soy sauce until thick mixture. Take 1 cup of hot meat broth and add to cornstarch. Slowly add cornstarch mixture to pan with meat and vegetables. Stirring constantly. (Meat mixture must be hot and bubbling before cornstarch can be added.) This will become thick and make a nice gravy over the meat and vegetables.
Beat pudding mix in Pet milk until thick. Add sweetened condensed milk. Mix well. Add 1/2 container of Cool Whip. Layer pudding mix in large bowl with vanilla wafers and bananas. Top with remaining Cool Whip. Refrigerate to set. Drizzle chocolate syrup on top before serving.
Bring water to boil and add grits slowly. Cook 5 minutes and remove from heat. Add butter, cheese, beaten eggs and Tabasco sauce. Pour into 9 x 13 x 2-inch casserole dish. Cover with corn flakes. Bake for 40 minutes at 400°.
Cream oil, butter, sugars and peanut butter. Add eggs and milk and blend well with spoon. Add baking soda and salt to flour. Mix well with creamed ingredients. Roll into balls (about a teaspoon each). Place on well-greased cookie sheets, about 2 inches apart, and press with fork. Bake in a 350° oven for about 9 minutes.
Cook beans in salted water 5 to 8 minutes, until crisp-tender. Drain. In a bowl, whisk together remaining ingredients and 1/2 teaspoon salt. Add beans and toss. Serve hot or cold.
Put pie filling in bottom of 9 x 13-inch pan. Sprinkle dry cake mix evenly over the top. Pour melted butter over top of cake mix. Sprinkle with chopped nuts. Bake according to directions on cake box for 9 x 13-inch pan. Serve warm with ice cream.
Mix (do not beat), eggs, sugar and carrots. Add oil slowly, otherwise oil settles to the top. Add dry ingredients all at once; mix. Mixture is heavy. Add nuts. Use 5 x 9-inch pan, line the bottom. Bake at 350° for 1 hour. Test before removing from oven. Let bread cool; loosen edges, remove from pan, and wrap in foil while still warm. Place in refrigerator to cool (makes it moist).
Mix all ingredients and keep in airtight container. Use 2 heaping spoonfuls to each cup of boiling water.
Drain pineapple and save juice. Add enough water to juice to make one cup; bring to a boil. Add jello and cream cheese; beat with beater until smooth. Set aside to cool, then fold in Cool Whip, carrot and pineapple. Pour into a square dish to chill. Cut into squares and serve on lettuce.
Dissolve the baking soda in 2 cups of boiling water (microwave). Set aside to cool.
Spread crackers on sprayed baking sheet (on large or two medium). Cook butter, margarine and sugar to a soft ball stage. Add nuts and vanilla or almond. Pour over crackers. Bake at 250° to 300° until brown.
Fry mushrooms lightly in 2 teaspoons of butter. Drain. Sift dry ingredients and mix in Cheddar cheese. In a bowl, mix together the beaten egg, melted butter, milk and mushrooms. Add dry ingredients to the liquid mixture. Pour into muffin pan and bake in oven for 20 to 25 minutes at 375°. Serve warm with salad or soup. Serves 6 to 8.
Heat oven to 450°. Mix all ingredients and beat for 30 seconds. Pour into a lightly greased round pan. Bake for 25 to 30 minutes, until golden brown.
Preheat oven to 500°. Wash and dry fillets; cut into serving pieces. Season, dip in oil and coat with cornflake crumbs. Arrange in a single layer in a lightly oiled, shallow baking dish. Bake for 10 minutes without turning or basting. (This method produces a crisp coating; looks almost like deep fried fish.) Yields 4 servings.
Drain marinade from 1 jar of artichokes into skillet. Add onion and garlic. Combine eggs, spices, crumbs and chopped artichokes. Fold all ingredients together. Pour into a 9-inch square dish. Bake at 350° for 30 minutes. Cut into small squares and serve warm. This can be precooked and reheated.
Combine all ingredients. Brush on both sides of hamburgers or steaks; let stand 15 minutes. During cooking, brush meat with sauce. Makes about 2/3 cup.
Sift dry ingredients. Cut in Crisco. Dissolve yeast in water. Make hole in flour; add yeast, then buttermilk. Mix well. Cover bowl and refrigerate overnight. Roll; cut and let rise about 2 hours. Dough will keep for a week.
Grease an 8-inch square pan. Stir together egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add nuts; spread in pan and bake at 350° for 18 to 20 minutes. (Should be soft in center when taken from oven.) Cool in pan; cut into squares.
Soak cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water overnight (1/2 cup salt to 2 quarts water). Drain. Cook the carrots and string beans in boiling water until tender; drain water. Mix soaked and cooked vegetables with remaining ingredients and boil for 10 minutes. Place in sterilized jars; seal at once. Process in boiling water bath for 5 minutes.
Place pork chops in baking dish. Place one slice onion and 1 teaspoon rice on each chop. Pour tomatoes over the top. Bake at 350° for 90 minutes.
Mix all together and let stand overnight in refrigerator. Bake until heated through at 350°. Makes 2 casseroles (one or both can be frozen for later).
Combine jello, water and juice from apricots and pineapple. Mix until dissolved. Add mashed apricots and pineapple (crushed). Sprinkle marshmallows on top. Chill until stiff.
Cook egg noodles. Saute until tender the celery, green pepper and onion. Heat and add the soup, milk and cheese; stir until melted. Add cubed turkey or chicken and drained pineapple cubes. Top with bread crumbs or potato chips. Bake at 350° for 30 minutes.
Combine all ingredients in 2-quart casserole. Cover and bake 1 hour at 350°. Stir twice for most even cooking.
Combine caramels and 1/2 Eagle Brand milk; melt completely. Combine remainder of milk, dry cake mix and melted butter. Press 1/2 dough mixture into loaf pan. Bake at 350° for 8 minutes. Pour caramel mixture over baked mixture. Pour 1/2 of the chopped pecans and 1/2 the chocolate chips on top. Take remainder of dough and pat into cookies. Place the patted cookies on top of loaf pan mixture. Sprinkle with remainder of nuts and chips. Bake at 350° for 18 minutes.
Mix mayonnaise, sugar, vinegar, poppy seeds and milk to make dressing. Set aside. Tear lettuce in bite size pieces; add strawberries and onions. Pour dressing on when ready to serve. Toss well. Makes 14 to 16 servings.
Melt oleo and add to crackers. Put this on top. Bake at 350° for 30 minutes (uncovered).
Combine all ingredients and mix well in mixer or food processor. Mix until mixture thickens and is blended well.
Combine soup, oil, vinegar, and sugar and bring to boil. Add onions, peppers and worcestershire sauce.
Make the pastry and line a 9-inch pie plate. Combine the flour, cornstarch, salt and sugar. Add the rind and lemon juice, milk and beaten egg yolks. Mix the ingredients very well, then fold in 3 stiffly beaten egg whites. Beat remaining egg white slightly and spread over the inside of the unbaked pastry crust. Pour filling into pie crust. Bake at 425° for 15 minutes, then at 325° for 25 minutes.
Process ham, cheese and onion in blender separately. Add remaining ingredients. Split rolls. Fill with mixture. Wrap in tinfoil. Bake at 400° for 15 minutes. Do not let burn.
Preheat oven to 350°. Grease and flour 2 bread tins. Mix all ingredients in bowl on medium for 2 minutes. Pour into tins. Bake for 50 to 60 minutes, until tops are light brown. Cool for 10 minutes, then remove from tins.
Saute green pepper and onion in 2 tablespoons butter. Drain beans. Combine all ingredients and place in a greased 2-quart casserole dish. Bake at 350°, uncovered, for 25 to 30 minutes. Top with grated cheese and cook 5 more minutes or until cheese is melted.
Soften yeast in warm water. Sift together flour, sugar, baking powder and salt. Into dry ingredients stir milk which has been cooled to lukewarm. Add egg into yeast and water mixture. Beat well. Turn onto floured surface and roll until 10 x 15-inches. Cream margarine and sugar. Spread over dough; sprinkle with nuts. Roll up, starting at 15-inch side; cut into 1-inch slices, then place on greased sheet and flatten. Sprinkle with nuts. Let rise 45 minutes. Bake at 425° for 10 to 12 minutes.
Combine kool-aid, sugar and water. Add pineapple juice. Put in ice cubes, then add ginger ale. Serve at once.
Mix all ingredients and toss well. Chill. (Cool pasta under cold water before adding other ingredients.) Serves 8 to 10. Good with any kind of meat.
Debone chicken and mix well with other ingredients. Put in casserole dish and bake at 350° for 30 minutes.
Brown sausage. Drain well. Line a buttered casserole dish with crescent rolls. Firmly press perforations to seal. Cover with sausage. Add cheese to cover. Combine eggs, milk and salt. Pour over sausage and cheese mixture. Bake at 425° for 20 minutes. Let stand 5 minutes. Cut into squares.
In a clear baking dish, spread your chopped lettuce, then your chopped onions, celery, chestnuts and then your peas. Spread mayo evenly on top. Last use cheese and thinly sliced or chopped tomatoes. Cover with Saran Wrap for 24 hours. Then serve.
Mix all ingredients together and bake at 350° for one hour. After first 30 minutes, top with corn flake crumbs.
Dissolve yeast in lukewarm water. Sift together all the dry ingredients. Cut in shortening. Add yeast and buttermilk to dry mixture. Refrigerate until dough is cold. Knead enough to hold together and roll 1/2 to 1/4-inch thickness. Cut with biscuit cutter, dip in melted butter and fold. Pat tops of folded rolls with melted butter. Let rise 1 hour before baking. Bake at 450° for about 20 minutes or until golden brown. Yields 3 to 4 dozen (may be refrigerated or frozen before baking).
Preheat oven to 425°. Prepare pastry. In large bowl stir together sugars, flour and cinnamon. Add apples and cranberries. Mix to coat well. Turn into pastry-lined pie pan. Pat with butter. Cover with top crust. Cut slits in crust. Seal and flute edges. Bake 40 to 50 minutes; cool.
Melt chips in top of double boiler. Stir in Eagle Brand milk and pecans. Drop by teaspoon onto waxed paper. Chill 1 to 2 hours. Take up and store in candy tin or airtight container.
Combine all ingredients except for Nacho chips and simmer on stove for 1 hour or in crock pot on low for 2 hours.
Heat oven to 325°. Grease a casserole dish (8 x 8-inch). Cook grits in boiling salted water according to directions on package. Add margarine and cheese. Stir until melted. Add the beaten eggs with the milk. Stir until well blended. Pour into prepared casserole. Bake for 40 to 45 minutes until nicely browned on top. Serve piping hot. Makes 8 servings.
Layer carrots	and cheese in buttered casserole dish. Saute onion in one stick of butter or margarine. Pour over carrots and cheese. Top with crushed Ritz crackers. Dot a little butter on top. Bake at 350° for 30 minutes.
Grease	8-inch square baking pan. Combine all ingredients in large saucepan. Cook over low heat, stirring constantly, until sugars are dissolved. Bring to a boil; boil without stirring, to firm ball stage. Pour into pan; cool. Cut in 1-inch squares. Wrap in wax paper.