HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook asparagus until done or follow directions on frozen food box. Cook in boiling salted water 12 to 15 minutes or until stalks are tender. Drain thoroughly. Melt butter in pot; add mushrooms and cook until softened, about 5 minutes. Remove from pan and set aside. Add more butter to make 1/4 cup. Add flour and blend. Add milk. Stirring constantly, cook until smooth and thickened. Add cheese and stir until dissolved. Add mushrooms; blend. Divide into 6 portions; arrange asparagus on hot toast. Pour over cheese mixture. Serve at once. Makes 6 servings.
Brown and drain hamburger meat. Melt butter, add macaroni, coat macaroni, add hamburger, onion, salt, pepper, sugar and tomato juice. Turn down to simmer. When done turn off & cover with grated cheese.
Place all ingredients in blender; cover. Blend until smooth, about 1 to 2 minutes.
Preheat oven to 400 degrees. Grease 10x6 or 11x7 pan. Mix baking mix with milk, eggs, parsley, sage, thyme, salt, poultry seasoning, and pepper with a fork until batter is uniform (batter will be lumpy). Stir in remaining ingredients. Bake until golden brown and inserted knife comes out clean.
Put sugar, karo syrup and water over medium heat. Stir only until sugar is dissolved. Cook to soft ball stage. Having beaten the egg whites, continue beating and add half the syrup (pour slowly into egg whites having a thin stream of syrup pouring into whites). Continue beating while remaining syrup cooks to crack stage. Pour remaining syrup into egg whites (same as before) and continue beating until thick enough to drop from spoon.
Cream butter, shortening and sugars thoroughly. Add eggs and mix well. Add vinegar and blend. Sift flour and baking soda 4 times. (It is important to sift 4 times; it makes them lighter.) Sift into the creamed mixture, a little at a time. Add extracts and make into little balls. Press flat with a fork. Bake at 350° for 10 minutes.
Combine all ingredients. Put in greased baking dish and dot with margarine. Bake at 300° until firm.
Melt chocolate in boiling water and cool. Cream margarine and sugar until fluffy. Add egg yolks one at a time, beating well after each addition (save whites for later). Blend in vanilla and cooled chocolate mixture. Sift together flour, baking soda and salt. Add alternately with buttermilk to chocolate mixture, beating well after each addition. Fold in stiffly beaten egg whites. Pour in three 9-inch pans. Bake at 350° for 30 to 35 minutes or until done. Cool.
Pour the milk into a large bowl. Add pudding mix and beat at low speed for 1 to 2 minutes. Let stand 5 minutes. Then stir in the Cool Whip and half of the crushed cookies. Using remaining half of the cookies, place 1 tablespoon in the bottom of each of the 8 (7 ounce) plastic cups. Fill the cups about 3/4 full with pudding mixture, then top with remaining cookies. Refrigerate about 1 hour before serving.
Melt fat. Add flour, salt and pepper. Add broth slowly to prevent lumping. Add milk followed by all other ingredients. Bake at 350° for 40 to 45 minutes. Sprinkle with parsley flakes before serving. Serves 6 to 8.
Preheat oven to 350 degrees. Grease bottom of 9x13 inch pan. Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake for three minutes longer. Place chocolate chips, peanut butter and butter in medium sauce pan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars. Makes about 2 dozen (for special presentation, cut cookies into diamond shapes).
Combine all ingredients; store in a tightly covered container. Use 2 teaspoons of mix for each cup of boiling water. One-third cup makes a quart of tea.
Mix all together. Do not use recipe on cheesecake box. Pour into 2 low-fat graham cracker crusts. Sprinkle with crumbs. Makes 2 pies.
Place in a 9 x 13 pan in the order in which they are listed. Refrigerate overnight and stir just before serving. Enjoy!
Mix all together, except water and freeze. Pour 46 ounces of water over it. Pour the ginger ale over it and mix up. Makes 1 gallon.
Mix together all ingredients; do not use blender. Refrigerate a few hours. Stir or shake well before serving.
Melt butter in baking dish (9 x 13-inch). Mix together flour, sugar and milk. Pour over hot butter. Pour berries over mixture. Do not stir. Bake at 350° for 30 to 45 minutes. Serves 8. Recipe can be halved.
Combine in one bowl. Drop by teaspoonful into hot vegetable oil and fry like pancakes until golden brown.
In medium saucepan, combine gelatin and pineapple with juice. Heat until all gelatin is dissolved. Set aside. In a large bowl, whip whipping cream with mixer about 2 minutes. Fold in cottage cheese, cherries and gelatin mixture. Place in an 8-inch square pan and refrigerate overnight. Top with whipped cream and additional cherries before serving. Serves 8 to 10.
Set oven at 350°. Cream butter and sugar; add egg yolks and beat thoroughly. Sprinkle flour over graham crackers; add baking powder and salt. Add milk alternately. Fold in egg whites; mix lightly and add nuts. Bake in 2 greased and floured pans for 30 minutes at 350°.
Put the olive oil in a 5-quart Dutch oven. Saute the garlic until soft; add the onion and peppers, all sliced very thin. Add the sweet basil and oregano (more can be added if a more robust flavor is desired). Add the white wine and bring to a simmer. Add the chicken and simmer until the meat is white, stirring occasionally. Add the crushed tomatoes and simmer for 1 hour on very low heat.
Partially boil potatoes; cool and peel. Cut into 1/4-inch slices; arrange in greased shallow baking dish. Make a syrup of sugar, water and salt. Add flavoring and margarine; pour over potatoes. Cover and bake at 350° for about an hour.
Mix together the cream cheese, Tabasco and mayonnaise. Add mustard, deviled ham, onion and olives. Refrigerate until serving time. Makes about 2 1/4 cups.
Sift first 5 ingredients into a bowl. Blend in the next 3 ingredients. Fold in last ingredient. Bake at 400° for 25 to 30 minutes.
Cook pasta in boiling salted water 8-10 minutes, or until al dente.
Melt butter. Add onion and celery and saute until tender (about 5 minutes). Add tomatoes, salt, pepper and corn. Cook until corn is tender. Makes 4 to 5 servings.
In a medium saucepan, melt the butter, then add sugar, blending well. Set aside to cool. Add eggs, one at a time, beating after each. Blend flour and baking powder together, then add to mix. Add vanilla and nuts, making sure to blend thoroughly. Spread batter into a greased and floured 9 x 13-inch pan; bake at 350° for approximately 30 minutes. Check with cake tester to be sure it is completely baked. While still warm, cut into squares and dust with confectioners sugar.
Melt morsels in saucepan over low heat. Stir in peanuts and chow mein noodles. Stir to mix well. Drop by spoonfuls on wax paper. Let cool. Yield: 25 to 30 haystacks.
Brown ground beef and onion. Add all other ingredients except vegetables. Simmer 15 minutes. Add vegetables. Heat to boiling. Simmer 10 minutes or more.
Make the cake mix as directed on package. Preheat oven to 350°. Grease and flour 2 (9 x 13-inch) pans. Divide batter evenly in pans. Bake for 20 to 25 minutes. Cool.
Preheat oven to 350°. Peel, core and slice apples into an 8 x 8-inch pan. Pour cider over apples. Mix together flour, brown sugar, butter and cinnamon to make a crumbly pastry. Sprinkle mixture over apples and bake 40 minutes.
Heat butter, mustard and ginger until bubbly. Stir in jam. Add vinegar and 3/4 cup syrup from pineapple. Stir in cornstarch blended with water. Cook, stirring until thick, about 3 to 4 minutes. Add drained pineapple, raisins and cherries. Heat brandy and flame.
Mix oil, vinegar, salt and poultry seasoning. Bring to a boil. Parboil chicken in sauce and allow to cool. Marinate overnight in refrigerator. Grill and baste with remaining sauce.
Mix 9 cups boiling water with Jell-O. Boil sugar and 4 cups water together and	cool. Mix with lemon juice. Freeze pineapple juice in gallon plastic	jugs. When ready to use take from freezer 3 or 4 hours before time to use. Put in punch bowl. Pour 2 large (32 ounce) bottles of 7-Up or ginger ale over this.	Mix so it will be mushy. Real good. Punch bowl will not hold all at one time. Use 7-Up accordingly.
Combine flour, baking powder, oats, salt and baking soda. Add honey, milk, egg white, oil and bananas. Stir with fork just until dry ingredients are moistened. Fill muffin cups 2/3 full. Bake at 400° for 18 to 20 minutes. Makes 12 muffins.
Dissolve gelatin in boiling water. Add salt, vinegar and onion; chill until almost set. Fold in shrimp, celery and green pepper. Pour into molds and chill until firmly set. Cut or turn out. Serve on lettuce leaves with mayonnaise.
Simply salt and pepper chicken. Coat lightly with flour. Brown in skillet in oil. Pour Hunt's sauce over chicken. Simmer, covered, 20 minutes or until cooked through.
Combine herbs in small	bowl and mix	gently	with a spoon. Divide into small jars. Seal and label. Use 1/2 to 1 teaspoon herb mixture for each quart of liquid you are seasoning. Ideal for soups or stews. Makes 1 1/4 cups.
Put pickles into a large bowl that can be covered. Sprinkle with celery seed.
Beat eggs together with sugar until light and well blended. Add oil; continue to beat. Sift dry ingredients together and beat them into mixture. Add pumpkin. Pour into greased and floured 9-inch tube pan. Bake at 350° for 55 minutes. Turn onto a rack to cool.
Mix shortening and brown sugar thoroughly. Add water; mix well. Sift together the dry ingredients and stir in. Mix in desired nuts. Mix thoroughly with hands. Press into a smooth roll 2 1/2 inches in diameter. Wrap in waxed paper. Chill until stiff (several hours or overnight). With thin, sharp knife, slice into thin slices, 1/8 to 1/16-inch thick. Place a little apart on ungreased baking sheet. Bake until lightly browned at 400°, 6 to 8 minutes. Remove from pan immediately.
Combine margarine, peaches and 1 cup sugar. Boil until mixture is dark. Next, combine milk, vanilla, flour and 1/2 cup sugar in mixing bowl. Grease 9 x 13-inch pan and pour batter in. Next, pour peach mixture on top of batter. Bake at 400° until top is brown.
In large skillet, brown pork chops in margarine. Add remaining ingredients in order listed. Cover and simmer 1 hour or until rice is done. Add water if necessary to keep from sticking.
Melt butter; saute onions until tender. Stir in all ingredients and half of cracker crumbs. Pour into 9 x 13-inch casserole dish. Add rest of cracker crumbs. Bake at 325° for 35 to 40 minutes.
Line a 9 x 13-inch pan with Twinkies that have been sliced lengthways. Slice bananas and layer on top of Twinkies. Spread pineapple with juice on top of bananas. Mix pudding according to directions and place on top of pineapple. Spread Cool Whip on top of pudding. Sprinkle coconut and nuts on top.
Dissolve jello in water. Add salt, lemon and sugar. Chill until syrupy. Beat chilled milk until stiff. Whip gelatin and fold into cream. Fold in marshmallows and pineapple. Line pan with crumbs and top with crumbs.
Cream margarine and sugar. Add eggs, one at a time. Mix well. Add milk and flour. Blend well. Add coconut. Pour into 9-inch pie shell. Bake at 350° for 45 minutes.
Brown and drain ground beef and onions. Simmer all ingredients in a large crab pot for 2 hours or divide into 2 large soup pots. Serves approximately 100 to 125 people.
Mix together and press into 9 x 13-inch baking pan the crackers and melted butter. Bake at 375° for 8 to 10 minutes. Let cool.
Melt paraffin in double boiler. Add pecans. Drop by teaspoon onto waxed paper. Let harden for an hour.
Cream together cream cheese, butter and water. Add cake mix, oil, sugar and eggs. Pour into prepared pan. Bake 350 degrees for 45 minutes.
Combine ingredients and place in 2 refrigerator trays or a shallow pan. Freeze almost solid. Remove to bowl and beat until fluffy. Return to freezer for several hours.
Peel and quarter potatoes. Melt margarine in shallow baking pan. Combine dry ingredients in bag. Moisten potatoes with water. Shake potatoes in bag with dry ingredients. Place in single layer in margarine in pan. Bake at 350° for 1 hour or until tender, turning once. Serves 3 to 4. French fries kids will love!
Combine cream cheese and Cheddar cheese, mixing until blended. Add ham and onion. Mix well. Shape into a ball. Roll in nuts and chill. Serve with assorted crackers. Yields 3 1/2 cups.
Cream the butter. Add sugar; beat well. Stir in dry ingredients (which have been mixed together) alternately with beaten eggs. Add coconut and gumdrops (cut into small pieces), then add rolled oats and vanilla. Mix well. Shape into small balls; press with fork. Bake at 350° for 15 minutes.
Use a large skillet on top of stove and melt oleo. Saute onion and celery in oleo. Add salt, pepper, parsley and tuna. Brown lightly. Stir in soup and water. Cook noodles separately. Drain and rinse. Add noodles to tuna mixture and simmer about 15 minutes or until desired consistency.
Layer whole graham crackers on bottom of 9 x 13-inch pan. Mix 3 cups milk and 2 packages pudding until thick. Add Cool Whip. Put half of pudding over graham crackers. Put on second layer of crackers. Add rest of pudding. Top with third layer of graham crackers, then frost with chocolate frosting. Refrigerate until ready to serve.
This dish is a marvelous first course, although a little goes a long way. To begin, lightly oil a 2-quart ring mold. Next, place the cod, bay leaf, lemon and peppercorns in a deep frying pan. Cover with water and poach for about 25 minutes, or until the fish flakes. Remove fish from stock and allow to cool. Flake the fish. Liberally line the ring mold with the smoked salmon, making certain that every slice overlaps a little with the next and that plenty is left to hang over the outer and inner edges of the mold. Put 4 tablespoons of water into a saucepan. Sprinkle the gelatin into the water and let the water completely absorb the granules.
Cook and drain pasta. Brown beef in skillet. Remove from heat and stir in cottage cheese, 1/2 of the Mozzarella and 1/2 of the Parmesan cheese. Add pasta and mix well. Pour 1/2 of the marinara in lightly greased 13 x 9-inch dish. Add pasta and meat mixture. Top with sauce and cheeses. Bake at 425° for 25 minutes.
Roll cookie dough out in a pizza pan. Cook as directed on package. Let cool. Mix cream cheese and sugar. Spread on cool cookie dough. Arrange fruit as you like. You can use any type of fruit you wish.
Cook and stir chicken in hot oil in large skillet until browned. Add water, wine, broccoli and soup. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese.
Cook macaroni in salted water with small amount of butter. Drain. Mix all ingredients together. Put in casserole. Crumble saltines over top. Cut up stick of butter over top of saltines. Bake at 350° until bubbles around edges and butter is melted, about 15 minutes.
Open beans; pour in large roaster. Mix other ingredients with the beans. Cook in	300° oven for 1 hour. Do not cover the roaster. Stir beans every 15 minutes. This serves 40 people, very good servings on take out plates.
Whisk egg whites in bowl until foamy. Add grape juice, sugar and salt; mix well. Stir in spices and walnuts and spread into two 10 x 15-inch baking pans, sprayed with nonstick spray. Bake 1 hour at 250° or until walnuts are dry; stir occasionally.
In a bowl, combine crumbs, margarine and 1/4 cup sugar. Press on bottom and 1 1/2-inches up the sides of 8 or 9-inch spring-form pan. In a bowl, with electric mixer at high speed, beat cream cheese, remaining sugar and vanilla until creamy. Beat in eggs one at a time. Blend in sour cream and spread in prepared pan. Bake at 350° for 60 to 70 minutes or until center is set. Turn off oven. Leaving door ajar, leave it in oven one hour. Remove from oven and cool completely. Chill four hours or overnight. Remove sides of pan and top with pie filling.
Add boiling water to jello and sugar; stir well until dissolved. Add cold water and juices. Add ginger ale just before serving. Color of punch can be changed by using different kinds of jello.
One medium-size flower pot (about 8-inches in diameter) works well for this recipe, or use 2 small pots, about 6-inches in diameter. You will also need a garden trowel.
Line a 9 x 13 baking dish with uncooked bacon. Pour rice over bacon. Mix 1 can cream of celery soup and 1 cup milk; pour over rice. Top with uncooked boneless chicken breasts; season with Mrs. Dash or salt and pepper. Combine 1 can cream of celery soup and 1 cup milk; pour over chicken. Cover with foil and bake at 350° for 1 1/2 hours. Uncover and allow to bake for another 10 to 15 minutes. Serve with a salad and rolls.
Heat oven to 350°. Blend cake mix, coconut, butter and 1 egg on low speed until mixture is crumbly. Press very lightly in ungreased baking pan (13 x 8 x 2-inch).
Line a 9 x 13-inch pan with 1 layer of crackers. Bring margarine, sugars, graham cracker crumbs and milk to a boil on medium heat. Boil 5 minutes. Pour 1/2 sauce over the layer of crackers. Place another layer of crackers over sauce. Pour remaining sauce over crackers. Place another layer of crackers over sauce. Melt chips and peanut butter and pour on top. Refrigerate until chocolate hardens. Makes 30 servings.
Mix margarine, chocolate chips and peanut butter. Melt all of this in the microwave until it gets real soupy. When it gets thin, stir well and pour over Chex, nuts and pecans. You will need a large bowl to mix well. Put powdered sugar in a big bag, drop mixture and coat each piece. Spread it on wax paper. If it gets lumps, separate it.
Mix cake as directed on package. Add pudding mix. Bake in 2 (9 x 13-inch) pans (makes thin layers). When done, set one aside.
Combine sour cream and mayonnaise; set aside. Place shredded lettuce in bottom of large bowl or 9 x 13-inch dish. Layer vegetables in given order. Spread sour cream mixture over vegetables. Sprinkle chopped eggs and bacon over sour cream. Top with Parmesan cheese. Cover and refrigerate overnight.
Cream shortening and sugar, add egg and beat well. Sift dry ingredients together, add dry ingredients and milk to mixture. Add 1/2 cup extra flour to the candied fruits, nuts, raisins and coconut. Mix until fruit is well coated. Pour the batter over the fruits. Add brandy flavoring and mix well. Drop 1 teaspoon of mixture on a cookie sheet for each cookie. Bake at 300° for 12 minutes or until the cookies are a light golden brown. For decoration, put 1/2 candied cherry on top of each cookie before baking.
Place all ingredients in bowl. Mix well. Form small balls and roll in powdered sugar. Keep in airtight container. If moist, add more powdered sugar. Please don't let the children at these. If you overeat, don't drive.
Saute onion and garlic in oil in a large pot; set aside. Brown ground beef and drain excess fat. Add ground beef, tomato products and spices to sauteed mixture. Cook on low for 2 to 3 hours.
Combine and be sure all sugar is dissolved. (Easy to do in crushed pineapple while squeezing juices). Freeze in ice cube trays. Serve topped with red cherry or 1 tablespoon ginger ale.
Brown ground meat and sausage separately in skillets. Drain fat. In a Dutch oven, place 1 tablespoon oil and saute onion and garlic. Add meat, spaghetti sauce, tomatoes, oregano and seasonings to taste. Simmer for about 20 to 25 minutes. Cook noodles per instructions, using 1 tablespoon oil and salt to taste.
Lightly saute pepper and onions. Add hot water, carrots and bouillon. Cover and simmer 5 minutes. In separate bowl, combine sugar, cornstarch, ginger, catsup, vinegar and soy sauce. Add to vegetables. If using small pieces of uncooked chicken, saute with peppers and onions. If using cooked chicken, add with condiments. Add pineapple, drained or with juice. Stir and simmer 5 more minutes. Serve over rice or noodles.
Rinse your bowl with hot water before putting warm water and yeast in it. In another bowl mix hot milk, water, 2 tablespoons butter, 2 tablespoons sugar and salt. When it is lukewarm, add to dissolved yeast mix. Stir thoroughly. Add 3 cups flour and stir. Add 2 1/2 to 3 cups more flour and knead on floured board for a few minutes. Let rise in covered bowl until doubles in bulk. Remove dough to floured surface. Divide into 4 parts.
Mix and freeze an ice tray full of mixture. Add these ice cubes to the punch right before serving.
Cook sliced potatoes until tender (add chopped onion when cooking). Drain. Add all ingredients. Put in microwave oven for 2 minutes before serving. This serves 4 adults. You could cook 12 potatoes and have some leftover for 1 or 2 nights. Heats well in microwave.
Sift dry ingredients together. Warm milk to 110°. Pour milk into the bowl over the dry ingredients. Add oil. Mix with mixer for 5 minutes. Place on a floured cutting board and roll out to 1/4 inch thick. Cut out like biscuits. Fold and place on a greased cookie sheet. Spread melted butter on the top. Let rise for 45 minutes. Bake at 425° for 12 minutes or until brown.
Mix margarine and cream cheese. Stir in flour until soft dough forms. Cover and refrigerate until firm, at least 8 hours.
Dissolve jello in hot water; chill until thick. Add pineapple and pie filling; put in flat dish.
Mix all together. Bake in oiled pan (15 1/2 x 10 1/2 x 1-inch). Bake for 25 minutes at 350°. Cool cake before frosting.
Sift flour and sugar together. Boil in saucepan the butter, cocoa and water. Remove from heat and pour over flour. Beat and mix well. Add buttermilk, eggs, soda, cinnamon and vanilla. Bake in ungreased 10 x 15 pan at 350° for 20 to 25 minutes, until center springs back when touched.
Melt marshmallows in 1 cup scalded milk. Set aside to cool. Crush 2 packages (the individually wax wrapped ones) of graham crackers and mix with melted butter. Put 1/2 of crumbs into 9 x 13-inch pan as the crust.
Mix butter, flour and pecans; press into 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Combine cream cheese, powdered sugar and Cool Whip. Mix and spread on cooled crust. Make vanilla and chocolate pudding as directed and spread for next 2 layers. Follow with a layer of Cool Whip and top with crushed pecans.
Pound steaks with meat mallet. For sauce, in a small bowl, combine the remaining ingredients; mix well. Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.
In a large heavy pot, over medium-high heat, brown beef and cook garlic in margarine. Stir in 1 cup beef broth, tomato paste and Italian seasoning. Heat to a boil. Reduce heat, cover and simmer 2 1/2 hours or until meat is tender. Add zucchini. Cover and cook 10 minutes. During the last 15 minutes of cooking time, cook macaroni in remaining broth according to package directions, omitting salt; drain. Serve zucchini sauce over sliced meat and macaroni. Makes 6 to 8 servings.
Boil chicken breasts until tender; add salt. Cut into cubes. Boil broccoli; drain and place in a 9 x 13-inch Pyrex dish. Top with cubed chicken. Combine sour cream and soup and mix together. Spread over chicken. Top with cheese. Bake at 350° until hot through and through.
Press flour, oleo and 1/2 cup pecans in baking dish; bake in oven about 15 minutes. Cool. Mix cream cheese and 1/2 of Cool Whip. Spread on first layer. Next, mix instant pudding. Spread on second layer. Spread on rest of Cool Whip and top with remaining pecans. Chill for about 2 hours before serving.
Layer Doritos, diced chicken and cheese alternately in greased baking dish. Save enough cheese to cover top of casserole. Combine soup and tomatoes. Spoon over layered ingredients and top with cheese. Cover and bake at 350° for 30 minutes.
Brown turkey and onion in a large nonstick pan. Drain off any fat. Cook lasagne noodles as directed on package. Add mushrooms and spaghetti sauce. Simmer for 20 minutes.
Beat the eggs and sugar until fluffy. Add the flour, milk and rest of ingredients. Pour in greased pie pan. Makes its own crust when baking.