HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop chicken and lay on bottom of pan. Mix broth and soup together. Pour over chicken. Add Veg-All on top.
Use large clear bowl so layers show. Tear lettuce in pieces and layer in bottom of bowl. Layer remaining ingredients in order. Combine mayonnaise and sugar and spread over top of salad ingredients. Cover salad with plastic wrap and refrigerate overnight before using.
Cut eggplants in quarters. Peel and boil until tender. Remove seeds. Mash or slice. Set aside. Saute garlic in olive oil and oleo. Add eggplant. Fry until brown. Add pepper cheese and Salad Supreme. Serve warm with crackers or Melba rounds.
Use about 3 cups cooked or canned vegetables (green peas, carrots, etc.). Heat butter. Stir in flour. Add milk, stirring until smooth. Cook and stir until mixture is thick. Add salt and pepper, then add vegetables.
First Layer: Use 9 x 13-inch cake pan. Mix butter, flour and nuts. Press into pan. Bake at 350° for 20 minutes or until light brown.
Heat cornmeal and 1 1/4 cups milk over medium heat until thick and dry, stirring frequently, about 3 minutes. Spoon corn meal mixture into a bowl. Add remaining milk, butter and eggs. Beat until smooth. Stir in salt, baking powder and chiles, if used. Stir in cheese and bacon. Pour into a casserole dish or cake pan. Bake at 325° for 35 minutes or until cooked through.
Saut and brown the ground beef with the onion and green pepper. Add the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, salt, pepper and a little water. Simmer about 1 hour.
Dissolve yeast in about 1/4 cup lukewarm water and 1 teaspoon sugar. Let stand about 5 or 10 minutes until puffy. Then add to warm water. Melt shortening and add it and sugar to water and then beaten egg. Add about 3 cups flour and beat hard until smooth. Add rest of flour and mix through thoroughly. Turn out and knead well until satiny smooth. Put in bowl and grease top. Let rise until double, then store in refrigerator until ready to bake. Shape as desired. Bake at 375° for 12 to 15 minutes. Grease tops after taking from oven.
Brown the hamburger and season with onion. (Skim off grease.) Mix the hamburger, rice and cheese with a little margarine. Cover plate with the lettuce. Put a mound of meat and rice mixture on it. Cover with more cheese. Add Enchilada Sauce over top. Cover with the radishes, celery, onions, green peppers and tomatoes. Add more sauce, if desired. Serve with corn chips.
Dissolve Jell-O and sugar in boiling water. Add cold water or juice from strawberries. Chill until slightly thickened. Prepare Dream Whip. Add Jell-O and strawberries. Chill.
Cook noodles to package directions. Saute onions and peppers in butter for 3 minutes. Add beef and cook until no longer pink. Drain.
Boil together squash, onion and carrot until soft in water. Strain and let cool. Mix soup and sour cream together; fold in squash mixture. Melt butter and add to stuffing. Put 1/2 of stuffing in 13 x 9-inch pan. Put squash mixture on top. Then put other half of stuffing on top. Bake at 350° for 20 to 25 minutes.
Mix pudding and blend with Cool Whip. Alternate graham crackers and pudding (ending with crackers on top). Then frost with chocolate frosting.
Preheat oven to 325°. Grease and flour 6 mini loaf pans or 2 bread pans. Combine sugar and eggs; beat well. Add oil and mix to blend. Combine flour, salt, soda and poppy seed. Add flour mixture alternately with milk to sugar and eggs. Beat in vanilla. Pour equally into pans. Bake for 40 minutes or until toothpick comes out clean.
Sort out red beans and wash. Cover beans with water. Add onions, garlic, green pepper, celery and wine. Soak overnight. In morning, add ham bone and bay leaf and few dashes of Louisiana hot sauce. Cook until beans are tender. More water may be added. Cook, simmering uncovered, but watch closely. Mash a few beans to thicken. When done, serve over rice and sprinkle with chopped green onions. Salt and pepper to taste while cooking.
In mixing bowl combine sugar, pumpkin, oil, water and eggs. Beat well. Combine all dry ingredients. Gradually add to pumpkin mixture and mix well. Stir in nuts and raisins, if desired. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 70 minutes or until bread tests done. Cool 10 minutes before moving to wire rack. Makes 1 loaf.
Beat eggs well and add all other ingredients. Pour into buttered casserole dish. Bake at 350° for 1 hour.
Mix ingredients and add enough water for large Tupperware container. Freeze and keep stirred.
Mix together. Press into long 9 x 13 baking pan and bake at 350° until brown.
Cream sugar and Crisco. Add eggs, beating slightly after each addition. Gradually add sifted flour and vanilla. Bake in angel food or tube pan for 1 hour at 350°.
Mix all ingredients together, excluding crab meat. Lightly toss in crab meat. Arrange in scallop baking shells. Top with more mayonnaise. Garnish with red pimento. Bake at 350° for 20 minutes or until top is golden brown. Serves 4 large or 8 small portions.
Combine soups and sherry. Pour over the chicken breasts in large casserole. Season with garlic powder. Cover with chopped green onions. Cover heavily with shredded cheese. Sprinkle with paprika. Bake 2-3 hours at 275°. Serve with wild rice.
Mix together the Miracle Whip, milk, vinegar, sugar, salt and pepper. Stir in cabbage.
Heat oven to 375°. Let butter come to room temperature. Cream butter and cheese together. Add salt and cayenne and work in flour. Cover and chill about 1 hour. Roll out on lightly floured cloth or board about 1/8 inch thick. Cut in sticks with a sharp knife or pastry wheel about 1/2 inch wide and 4 inches long. Place on ungreased baking sheet and bake 10 to 12 minutes. Makes 4 dozen.
Cream butter and sugar. Add egg and vanilla. Beat well. Sift flour, baking powder and salt together. Add to creamed mixture. Mix chopped nuts, sugar and cinnamon in small bowl. Roll 1 teaspoon of cookie dough in ball and then in nut mixture. Bake on cookie sheet at 350° for 12 to 15 minutes.
Combine flour and sugar; cut in butter until coarse and crumbly (similar to pie crust). Press into 9 x 13-inch baking dish. Bake for 15 minutes at 350°.
Separate each cracker into 4 sections. Arrange in a pan with edges touching. Melt butter in a saucepan. Stir in sugar and pecans. Bring to a boil and cook 3 minutes, stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Remove from pan and let cool on wax paper. Delicious!
Melt chocolate bits with butter in a double boiler; cool. Add marshmallows and nuts. Sprinkle coconut on a large piece of wax paper. Blend the marshmallow mixture with the coconut (with your hands) on three separate pieces of wax paper. Shape mixture into three separate rolls. This way is much easier to handle than making one large roll. Wrap each in the wax paper and chill 24 hours. Cut into slices when ready to serve. To hurry this, place rolls on a cookie sheet and put into freezer for 30 minutes or until hard and slice.
Boil tortellini until soft (longer than package directions). Drain and chill. Add rest of ingredients and stir well. Serve cold.
In a large mixing bowl, mix the cream cheese and Dream Whip. Fold in powdered sugar and then pour mixture into pie shells. Push banana slices down into mixture and cover with pie filling. Chill for 1 1/2 hours.
In large pot, mix together. Heat ingredients. Add vegetables and simmer 30 minutes. Seal in hot jars.
Cut cheese into cubes and put in saucepan with 1/4 cup oleo. Heat over medium heat until melted. Place vegetables in 1-quart casserole dish. Pour cheese mixture over and mix well. Melt remaining oleo, stir in cracker crumbs and sprinkle over top of casserole. Bake uncovered at 350° for 20 to 25 minutes.
Bring 2 cups of grapefruit juice to a boil. Pour over gelatin, salt and sugar (use more sugar for less tart flavor). Stir until dissolved. Add remaining 2 cups of juice. Chill until gelatin starts to congeal. Fold in cabbage and olives. Reserve a few slices for garnish. Brush bottom and sides of a 5 1/2 x 10 1/2 x 3-inch loaf pan in a pan or 2-quart roll in a pan with mayonnaise. Spoon in gelatin mixture. Chill until set.
Mix altogether and place in casserole. Bake at 350° for 60 minutes.
Chop peppers. Place in greased 9-inch pie plate. Sprinkle cheese over peppers. Pour seasoned eggs over cheese. Bake 20 minutes at 400°. Cut into small slices and serve.
Mix liquids. Add sifted dry foods and bake for 1 hour at 325°. Simple, simple!
Melt butter, add meat; brown thoroughly. Add onions, celery, bell pepper, and garlic. Add seasonings; stir well. Add tomatoes, corn, beans and potatoes. Bring to a boil; stir frequently. Cover and cook till potatoes are tender.
Lightly brown the meat and onion; season with salt. Add beans and remaining ingredients. Simmer 10 to 15 minutes; place in casserole. Cover with cheeses and bake at 350° for about 1/2 hour.
Drain juice from cherries. Heat juice and cola, then add gelatin. Stir until gelatin is dissolved. Add cherries and pineapple. Take half of this mixture and pour into a mold or square baking dish and chill until congealed. Set the other half aside. When the first half is congealed, mix sour cream, nuts and coconut and spread on top of the congealed mixture. Pour the other half of gelatin mixture on top and chill until congealed well. Serve on bed of lettuce.
Heat oven at 350°. Mix together all except tortillas and cheese. Grate both cheeses. In a 9 x 13-inch pan, spread some of the mixture on bottom. Put some mixture in a tortilla and then both cheeses. Roll up and place in pan with seam side down. Continue doing this until you get one layer done. Add some mixture on top of the first layer and some cheese. Make another layer. Put remaining mix on top and sprinkle with cheese. Cook 45 minutes to 1 hour.
Mix together the peanut butter, margarine and confectioners sugar. Form into balls and place on a wax paper covered cookie sheet in the refrigerator until cold. Melt together in double boiler, the chocolate chips and paraffin wax. Using a toothpick, dip balls in chocolate. You can make lots and freeze them.
Preheat oven to 375F and lightly grease 6 Texas sized muffin cups. Put the raisins in a small bowl and cover them with hot water; set aside to while you assemble the rest of the recipe. In a large mixing bowl, whisk together flour, sugar, baking soda, xanthan gum, egg enhancer, spices, and salt. Add the carrots, apple, coconut, nuts, and sunflower seeds. In a separate bowl, beat eggs, molasses, oil, and vanilla together. Add to the flour mixture and stir until evenly combined. Drain the raisins and stir into the batter. Divide the batter among the muffin cups and bake for 25 to 30 minutes until toothpick inserted in center comes out clean. Remove from oven, let cool 5 minutes, then turn out of pans to finish cooling.
Heat oven to 375°. In large skillet, cook zucchini and onion in butter until tender (about 10 minutes). Mix in large bowl, parsley, seasoning, eggs and cheese. Mix well. Separate dough and press into 10-inch pie pan, covering bottom and sides. Spread mustard over crust. Pour the egg and cheese mixture into crust. Bake 18 to 20 minutes or until thickened.
Combine corn and eggs; beat well. Add milk and melted margarine; mix together sugar, flour and nutmeg. Add to corn mixture, then add vanilla. Turn into 1 1/2 quart greased casserole. Bake in 375° oven for 35 to 45 minutes. Serves 6.
Combine sugar, corn syrup and eggs; mix well. Add peanut butter, peanuts and vanilla. Mix until blended. Pour filling into pastry-lined pie pan. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes or until set. Top with chopped peanuts, if desired.
In 1-quart saucepan, prepare rice as label directs, but reduce 1/4 cup water. Meanwhile, thinly slice carrots. Coarsely slice cabbage. Dice red pepper and cut green onions into 1-inch pieces.
Combine greens and watermelon. Mix next 4 ingredients and refrigerate. Pour over salad; season with salt and pepper.
Bring to a boil and simmer 2 hours the water, sugar and instant coffee. Let cool overnight.
Mix all of the ingredients in a large bowl. Chill until ready to serve. Serves 15 to 20.
Cut the squash in half lengthwise. Remove seeds and pulp. Place cut side down on baking dish with 1/2-inch of water.
Combine 1 cup flour, milk and sourdough starter; mix. Cover and let stand all day or overnight at room temperature. Spread 1 cup flour on board. Pour dough on top. Sift over 1/2 cup flour, salt, sugar, baking powder and soda. Knead lightly. If too sticky, add a little more flour. Pat or roll to 1/2-inch thickness. Cut out biscuits, then pat both sides with butter or oil. Place biscuits close together in pan. Let rise 1/2 hour. Bake in preheated 375° oven about 25 minutes.
Melt butter in a hot frying pan. Cut up beef into strips and fry for about 3 minutes. Remove beef strips from pan and lay on a plate. Add 3 tablespoons flour to butter in pan. Stir until thick. Add milk and stir well. Simmer until mixture reaches desired consistency. Add beef and heat. Toast bread. Lay bread on plate and spoon beef and gravy over bread. Serve hot.
Heat over double boiler. Blend oils and vinegar. Add sugar, mustard and fennel. Stir and add bacon drippings. Blend in lemon juice, parsley and salt and pepper to taste. Pour over spinach leaves. Top with Parmesan cheese.
Remove crusts from bread. Flatten with a rolling pin. Mix peanut butter, butter and Tabasco. Spread this on bread slices and cut each into three strips. Press coconut into strips. Roll each to form a pinwheel. Chill thoroughly before serving. Makes 24.
Cook grits as instructed on package. Cut butter and garlic cheese into cooked grits. Add milk, eggs, salt, pepper and paprika. Place in greased baking dish. Bake at 325° for 30 to 40 minutes. Sprinkle top with selected grated cheese and bake 15 minutes longer. Sprinkle cheese with a little additional paprika. Makes 6 to 8 generous servings.
Mix 1st 3 ingredients until well blended. With floured hands (mixture will be sticky), roll teaspoons into 1 1/4-inch diameter balls and place 1/2-inch apart on an ungreased cookie sheet. Bake for 12 to 14 minutes at 350° until cookies look dry and tops are cracked. Be careful not to overbake. Remove from oven and immediately place a chocolate kiss into center of each, pressing down lightly to flatten cookie. Cool for 2 minutes. Remove from sheet. Store in covered container for up to three weeks.
Mix eggs and pumpkin together. Blend Equal, salt, spices and coloring. Add to pumpkin; mix well. Add milk and vanilla; mix well. Portion filling into crusts. Bake in 375° oven until center is set, 40 to 45 minutes. Cool completely.
Brown bacon and ground beef. Add vinegar, sugar, catsup, onion and mustard. Mix well. Add the beans. Mix well. Pour into baking dish. Bake at 350° for 40 minutes.
Combine ingredients. Cover with water. Bring to boil and boil 20 minutes. Pack in clean hot canning jars and seal.
Cut dates. Put soda on dates. Add boiling water; let set until you mix the rest. Bake at 325° for 1 hour. Makes 2 loaves.
Drain beans and pimentos and mix together with other ingredients. Mix oil, sugar and vinegar. Pour over beans. Refrigerate.
Preheat griddle. Grease very lightly. Beat eggs, shortening, milk and yogurt in bowl. Add other ingredients and beat just a little. Spoon onto hot griddle. When bubbles appear on top, flip pancakes.
Combine salt, pepper and flour. Shake chicken pieces in it. Brown chicken in shortening, then drain. Combine orange juice, water, brown sugar, oregano and nutmeg. Pour over chicken. Simmer about 1 1/2 hours. Serve over rice.
Combine sugar, water, lemon juice, butter, egg and 1 1/4 teaspoons lemon peel in medium saucepan. Cook on medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.
Put sugar in a large bowl, beat eggs well and add to sugar, add half and half, add vanilla and blend well with a fork after each addition. Add about half of the milk, blend with electric mixer on low. Add rest of the milk, except about 1/2 cup; blend. Pour into freezer bucket. Use the balance of the milk to "rinse" out the bowl and add to mixture in freezer and stir good. Freeze according to freezer directions. Makes 1 gallon. Best to use 6 quart freezer. Any type fruit can be added to this basic recipe.
Mix all ingredients together by hand. Bake at 350° for 45 minutes in a loaf or Bundt pan.
Sprinkle peppers, onion and garlic in a well-greased 9-inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350° for 30 minutes or until firm. Cool and cut into 1-inch squares. Yields 6 dozen 1-inch squares.
Sift and measure flour. Sift together flour, sugar and salt. Add lemon. Beat egg yolks until light and lemon colored. Combine with milk. Stir slowly into dry ingredients. Fold in stiffly beaten egg whites. Pour into well buttered dish. Set in pan of water. Bake 35 to 40 minutes at 350°.
Saute onions and celery in butter until onions are clear (do not brown). Mix all ingredients and put into buttered or Pam sprayed casserole dish. Bake at 350° for 1 hour. Casserole is done when potatoes are tender.
Mix all ingredients and pour into unbaked pie shell. Bake 45 minutes at 350°.
Cook pasta until almost tender. Add asparagus; continue to cook 3 to 4 minutes more. Drain well. In a large skillet, brown ground beef, onions and garlic over medium heat until beef is no longer pink (8 to 10 minutes). Drain off fat. Combine pasta mixture with beef mixture; toss well. Sprinkle with cheese.
Preheat oven to 425°. Grease cookie sheet. Combine flour, sugar, baking powder, baking soda and salt in large bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Beat buttermilk and eggs in small bowl. Pour onto dry ingredients and stir with fork until mixture comes together. On lightly floured surface knead dough 5 or 6 times. Transfer to prepared cookie sheet. With floured hands pat into an 8 inch circle. Cut into 8 wedges with a long, sharp, floured knife. (Do not separate.) Bake 14 to 16 minutes until golden. Transfer to wire rack. Serve warm. Makes 8.
Cook milk, sugar and chopped dates until it forms a soft ball in cold water, stirring a few times while cooking to prevent burning. Let it set a few minutes, then add vanilla and beat until cool. Add pecans and continue to beat until very stiff. Pour onto a clean damp cloth and form a long roll. Let it stand until cold. Cut into slices of desired thickness with a sharp knife.
Melt chocolate in boiling water. Cream together butter and sugar until fluffy. Add 4 egg yolks (beaten) and mix well. Add chocolate mixture to creamed mixture. Sift and measure flour. Sift again with soda. Add alternately with buttermilk. Fold in 4 stiffly beaten egg whites. Gently fold in nuts and coconut. Pour into 3 greased and floured 9-inch cake pans. Bake in 350° oven 30 minutes or until done.
Put chicken in deep cooking dish such as Corning Ware. Season chicken. Add soup and cover. Cook on low temperature until done and tender.
Cook macaroni as directed on package. Brown beef, onion and celery in skillet. Pour off excess fat. Stir in sauce, salt and pepper. Combine meat mixture with macaroni and pour in 2-quart casserole. Top with cheese. Bake in 350° oven for 25 minutes.
Cook Wesson oil, onion and pepper until onion is done. Add other ingredients and simmer for about 15 or 20 minutes. Pour in bottles and store in refrigerator; use as needed.
Simmer pearl barley in 1 1/2 c. of stock until tender. Add butter or oil gradually. Boil chopped vegetables until tender in the remainder of the stock, then add the cooked barley and seasoning. Add sour cream when ready to serve. Makes 6 servings.
Toss, in large bowl, cereal, corn, soybeans and raisins. Makes approximately 7 1/2 cups. Great diet snack.
Mix all ingredients. Chill and form into roll. Freeze and cut into slices. Bake.
Mix ingredients. Sprinkle spicy topping on batter. Bake in an 8-inch square pan 25 to 30 minutes at 350°.
In large heavy skillet, over medium heat, saute ground beef, stirring occasionally, until red color disappears. Pour off fat. Add onion, green pepper, garlic, crushed red pepper, chili powder, cumin, oregano and salt; mix well. Cook, stirring, until onion and green pepper are tender. Add beans, tomatoes, corn and tomato sauce; stir to mix well, breaking up tomatoes with fork. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended, about 45 minutes.
Chop onion fine. Combine with water, sugar and vinegar; bring to a boil. Let cool overnight. Drain the onions the next day. Use white bread, trimming off brown edges. Spread mayonnaise and powdered sugar on bread, then onions (about 1 teaspoon per sandwich). Put together and cut into finger sandwiches. (Can be frozen and thawed to use later.)
Dress shrimp. Cut in bite size pieces. Season to taste. Add eggs, celery and lettuce. Season. Mix gently. Add onion and desired amount of mayonnaise.
In saucepan, combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat. Separate eggs; set whites aside for meringue, if desired. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks. Bring to a gentle boil for 2 minutes more. Remove from heat. Add butter, vanilla and coconut.
Mix peanut butter, corn syrup and sugar into a large pot. Bring to a full boil; then beat to mix well. Add cornflakes and mix until cereal is well coated. Drop by teaspoon on waxed paper and cool.
Place pineapple in long Pyrex dish. Sprinkle brown sugar over pineapple, then spread pie filling. Sprinkle cake mix over pineapple and pie filling mixture. Slice margarine over entire mixture and bake at 350° for 40 minutes. Delicious served hot with ice cream.
In a bowl, combine sugar and flour. Add milk to slightly beaten egg yolks, then combine flour mixture and milk mixture. Cook in top of double boiler until the thickness of custard. Add vanilla. Line baking dish with wafers. Slice bananas over wafers. Pour 1/2 custard over bananas and wafers. Repeat process again. Beat egg whites with 6 tablespoons sugar. Beat egg whites until stiff. Pour on top of pudding. Bake at 425° for 5 minutes, or until top is slightly browned.
Place biscuits in 9 1/2 x 13-inch pan. Brown hamburger and then add taco seasoning mix (follow taco seasoning directions). Let simmer. Place meat over biscuits. Add some shredded cheese. Place in oven at 400° for 12 to 14 minutes. When done, take out of oven and, in order, add sour cream (spread over on top of meat and biscuits), lettuce, tomatoes, cheese and onions (optional). Cut into squares and serve. Serves 4 to 6 people.
Melt butter and chocolate in saucepan. Remove from heat; add sugar, eggs, flour and vanilla, mixing well after each addition. Pour into greased 9 x 9-inch pan. Bake 25 or 30 minutes at 325°. Easily doubled.
Cream the cream cheese, butter and sugar together. Sift dry ingredients together 3 times. Add 1 egg at a time. Mix in flour, then add flavoring. (You can also add 1 package of dry Dream Whip, if desired.) Bake in oven at 325° for 1 hour and 15 minutes or until done.
Beat together	at high speed for 10 minutes the eggs, sugar, oil, juice and vanilla. Blend in the dry ingredients (which have been sifted together) a little at a time. Fold in the nuts. Put 1/3 of the batter in well-greased Bundt pan which has been dusted with sugar instead of flour. Arrange 1 cup of sliced apples on top; sprinkle with 1 1/2 teaspoons of sugar and 1/2 teaspoon cinnamon. Add another third of the batter, the rest of the apples, sugar and cinnamon as before. Cover with the remaining third of the batter. Bake at 350° for 1 1/2 hours or less if it tests done. Sprinkle with 1 1/3 cups powdered sugar and 5 tablespoons lemon juice.
Brown meat in skillet. Drain. Melt butter in skillet on medium heat. Saute onions and peppers. Add remaining ingredients except rice. Let simmer 10 minutes. Add rice, salt and pepper to taste. Mix well. Cover and remove from heat. Let stand 5 minutes.
Blend soup, water and undrained mushrooms. Cook spaghetti. In casserole, put it all in and top with crumbs or I top with shredded cheese. May use any kind of cheese or a combination of cheeses.