HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam broccoli for 5 minutes (until bright green and still crisp). Cool and chop into 1/2-inch pieces. Add onions, olives, Miracle Whip and dill seed. Refrigerate overnight (or for at least 8 hours); just before serving, add eggs or cheese and salt to taste. Stir well. Serves 8 to 10.
Melt butter in saucepan. Add brown sugar. Boil over low heat, stirring constantly. Stir in milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm. Gradually add powdered sugar until thick enough to spread.
Cut up turkey in chunks and cook in a crock-pot with water on low for 4 hours or until tender. Saute oleo, garlic, onion and green peppers in a Dutch oven. Add all vegetables in a Dutch oven on top of stove and simmer for 30 minutes. Add cooked turkey and simmer for 15 minutes.
Brown chops in shortening; drain excess fat. Sprinkle lightly with salt and pepper. Combine ketchup and remaining ingredients; pour over chops. Cover; simmer 45 minutes, basting occasionally, or until meat is tender. Skim off any fat from sauce. Makes 6 servings (1 cup sauce).
Soften cream cheese; beat until fluffy. Add milk, lemon juice, vanilla and red food coloring. Mix well. Pour into a vanilla wafer crust in a 9 x 13-inch dish. Slice bananas over the top. Spread whipped cream over the top. Chill and serve.
Place margarine in a 9 x 13-inch baking dish and heat in a 375° oven until melted. Stir in honey, mustard and curry powder. Add chicken, turning to coat. Bake, turning chicken over after 20 minutes. Bake an additional 20 to 25 minutes. Makes 4 servings. Contains 255 calories per serving.
Mix together crackers and oleo and pat into a small oblong dish. Bake at 350° for 10 minutes. Cream together cream cheese, sugar and milk. Spread on top of cooled crust. Sprinkle nuts on cream cheese mixture. Spread Cool Whip atop nuts. Then spread pie filling atop the Cool Whip. Very good!
Start cooking on high. Turn to low and simmer 24 hours. If too juicy, uncover last two hours of cooking time. Your house will smell delightful! Yields 2 to 3 pints.
In blender, combine all ingredients; blend until smooth. Pour about 1/3 cup into each of six 3-ounce paper cups. Cover with foil. Insert wooden stick through foil. Freeze for 5 hours or until firm. Before serving, let pops stand 10 minutes at room temperature. Remove foil and peel off paper cups.
Peel cukes, slice or grate, also the onion. Sprinkle with salt and set aside for 1 hour. Squeeze a few at a time (discarding liquid). Pour the vinegar, water, sugar, black pepper and green pepper and mix thoroughly. Add enough sour cream to make it a bit soupy. Sprinkle paprika on top before serving.
Combine raisins and water in saucepan and bring to a boil. Remove from heat and stir in salad dressing. Cool to lukewarm. Stir in sugar and egg. Add dry ingredients and beat. Stir in nuts. Pour into greased baking sheet. Bake at 350° for 20 minutes. Dust with confectioners sugar.
Preheat oven to 350°. Sift together flour, soda, salt and cinnamon and nutmeg. Add sugar and stir to mix thoroughly. Make a well in center of dry ingredients and add all at once, the oil, eggs and water and pumpkin. Mix well and add nuts. Pour batter into 3 (8 x 4-inch) loaf pans. Fill only half full. Bake for 1 hour or until wooden toothpick comes out clean. One loaf equals 16 slices; each slice contains 85 calories.
In a large skillet, brown beef. Remove beef and drain fat. In the same skillet, melt butter over medium heat. Saute onion and pepper until tender. Add beef, Worcestershire sauce, noodles and soups; mix well. Spoon into a greased 3-quart casserole; top with shredded cheese. Bake at 350° for 45 minutes. Yields 8 servings.
Pour into a plastic bag; add 2 or 3 pieces of chicken at a time, shaking until well coated. Melt 1 stick of margarine. Turn over to coat both sides.	Place in single layer. Bake at	400° for 35 minutes. Turn and bake until finished browning, about 15 to 20 minutes.
In large skillet, brown meat well. Stir in soup mix, beans, chili sauce and water. Simmer, uncovered, stirring occasionally for 20 minutes. Makes 6 to 8 servings.
Cook, drain and mash potatoes. Add cheese, sour cream, salt, pepper and butter. Beat until smooth and fluffy. Refrigerate or bake for 30 minutes at 350°. Makes 8 cups.
In a large mixer bowl, combine 3 cups flour and yeast. In saucepan, heat milk, shortening, sugar and salt just until warm and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Gradually stir in as much flour as you can mix with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl at least twice as large as the ball of dough. Turn dough over once to grease surface. Cover with slightly damp cloth. Allow to rise in warm place until double in size (about 1 hour).
Cream shortening, sugar and vanilla thoroughly. Add eggs, singly, beating well after each addition. Sift flour, baking powder and soda together. Add to creamed mixture, alternating with sour cream, blending after each addition. Spread half of batter in 10-inch tube pan, that has been greased and lined on the bottom with waxed paper. Cream butter, brown sugar and cinnamon together. Add nuts; mix well. Dot batter in pan evenly with half of nut mixture. Cover with remaining batter. Dot with remaining mixture. Bake at 350°, about 50 minutes. Cool cake for 10 minutes. Remove from pan.
Mix ground beef, egg, chili powder, salt and pepper; shape into 1 1/2 to 2-inch balls. Place in 2-quart casserole. Microwave at High (100%) until meatballs are set and lose pink color, 4 to 7 minutes, rearranging meatballs after half the cooking time. Drain. Stir in remaining ingredients; cover. Microwave at High (100%) until mixture is bubbly and onion is tender, 4 to 7 minutes. If using an oven without a carousel, stir after half the cooking time. Let stand until rice is tender, 2 to 3 minutes. Makes 4 servings.
Clean chicken and marinate several hours in dressing. Preheat oven to 400°. Put bread crumbs in plastic bag and shake chicken generously in crumbs. Spray a 13 x 9 pan with Pam. Place chicken in pan. Cook for 1 hour, uncovered, turning once. If chicken appears to be cooking too fast, turn oven down to 350° for the last 15 or 20 minutes. This dish is great hot or cold.
Brown chicken in oil in skillet; pour off fat. Stir in remaining ingredients. Cover and simmer 45 minutes or until done, stirring occasionally. Garnish with orange slices.
Mix all ingredients together except pickling spice. Pour pickling spice in a strainer and put in mixture. Cook on low heat for 3 hours. Remove strainer and discard spices. Refrigerate sauce.
Combine first 5 ingredients. Stir over low heat until blended. Bring to a boil over moderate heat. Be careful not to mistake air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (soft ball stage). Remove from heat. Stir in chips and vanilla until chips have melted. Turn into a buttered 9 x 9-inch pan. Let cool.
Sift together dry ingredients; set aside. Beat butter or margarine and sugar until	light and fluffy; add eggs. Beat well. Stir in milk and vanilla. Add flour; mix well. Stir in nuts, dates and chopped cherries. Shape tablespoon of dough into ball and roll in	Corn Flakes. Place on greased cookie sheet and put a quartered cherry in the middle of each. Bake at 350° for 10 to 14 minutes.
Brown hamburger. Add pepper and ringed onions. Mix in chili powder, tomatoes and rice. Bake in covered dish at 350° for 1 hour.
Mix cream cheese and powdered sugar together; add peanut butter and milk and fold in Cool Whip. Pour into graham crust. Freeze until firm. Take from freezer a few minutes before serving.
Microwave Skyline until completely defrosted. Spread cream cheese in the bottom of a medium size baking dish until covered. Pour defrosted Skyline over cream cheese. Sprinkle cheese and onions (optional) and serve warm with tortilla chips.
Cream together first 5 ingredients. Sift together flour, salt and baking soda. Add flour mixture to creamed mixture. Add oatmeal and mix well. Add desired nuts, raisins, chocolate chips or dried fruit. Bake until brown in a 350° oven.
Cream shortening and sugar together. Add eggs, one at a time. Beat well after each. Sift dry ingredients. Add alternately with the buttermilk, coconut flavoring and coconut. Bake in a greased and floured stem pan for 50 minutes to 1 hour at 350°.
Combine butter, flour and chopped pecans; press in bottom of 13x9x2 inch pan and bake at 350° for 25 minutes. Let totally cool. Mix powdered sugar and cream cheese; layer on crust. Spread 1 c. of cool whip on cream cheese. Combine 1 1/2 c. of milk with each pudding and layer on top of cream cheese. Top with 12 oz. of cool whip. Serve chilled.
In a 2-quart pot, melt butter. Add onion and cook until soft, but not brown. Add potatoes, 1/4 teaspoon salt and 1 cup water. Cook until potatoes are soft and water is evaporated. (Add more water, if necessary.) Add creamed corn and evaporated milk to desired consistency. Simmer 5 minutes over low heat. Add salt and pepper to taste. Serve with hot Italian bread or rolls and a salad.
Mix sugar and flour. Add 3/4 of mixture to fruits. Put remaining and sugar mixture in unbaked pie shell. Add fruit. Dot with butter. Add top crust. Bake in 420° oven for 10 minutes. Reduce temperature to 350° and bake 35 minutes more.
Melt peanut butter and morsels and fold in potatoes and pecans. Spoon out on wax paper.
Steam beans with oil and dill weed to warm. Add margarine to taste. Serve piping hot. This vegetable is especially good with Italian foods. Yields 4 to 6 servings.
Cut bacon into small pieces; fry until crisp, drain, reserving 2 tablespoons fat. In reserved fat, saute green pepper and onion until tender. Add corn, salt and pepper; heat thoroughly over medium heat. Add cream; cook 1 minute, stirring. Stir in bacon. Serve immediately. Serves 4.
Mix butter and sugar, add egg yolks. Mix soda into sour cream. Add flour and sour cream alternately to butter/sugar mixture. Add vanilla and almond extract.
Fry hamburger and onion together; pour off grease. Mix in enchilada sauce and mushroom soup; mix well. In casserole dish, layer Doritos, sprinkle with grated cheese. Place layer of meat mixture and layer of Doritos, and layer of meat mixture, sprinkle with cheese. Cook in hot oven for 10 minutes.
Melt margarine in large skillet. Add chicken and ham; cook and stir for 5 to 8 minutes until chicken is browned. Stir in soup, water, beans and mustard. Bring to boil. Stir in rice and cheese; cover. Remove from heat and let stand for 5 minutes until liquid is absorbed. Fluff with fork and serve. Serves 4.
If eggs are small, use a little less flour; if eggs are large use a little more flour.
Grease and lightly flour a 9-inch tube pan. Sift together flour, baking soda, salt and cinnamon. Chop and peel apples. Set them aside. Stir together eggs and vanilla, then beat 2 minutes, until light. Gradually add oil, beating until thick. Gradually beat in sugar. Add dry ingredients, apples and nuts a little at a time; beat well after each addition. Beat 3 minutes at medium speed. Bake at 350° for 55 minutes. Use cream cheese frosting.
Melt butter in large pan. Mix batter of flour, sugar and juice. Pour over butter. Lay peaches over batter. Bake at 350° to 375° for 45 minutes.
Cut onion into thin slices; saute in margarine. Add flour and pepper; cook for 10 minutes. Add stock and Worcestershire sauce until onion is tender.
Cream margarine. Add eggs, sugar and vanilla. Add flour, then chocolate chips. Heat up waffle iron. Put 2 to 4 small teaspoons of batter, separately, in waffle iron, making 2 to 4 cookies. Close iron, then take out with fork. "Great!"
Blend sugar, shortening and eggs. Stir in molasses. Combine dry ingredients alternately with buttermilk. Beat well. Pour into greased and floured pan (13 x 9 x 2-inch). Bake at 350° for 35 to 40 minutes until done.
Grate cheese and mix together. Beat eggs lightly. Add canned milk to eggs and blend with cheeses. In a 9 x 13 buttered pan, cover bottom with chopped green chilies. Pour cheese mixture over chilies. Bake at 350° for 40 minutes. Remove, cool. Cut in 1 inch squares.
In a large Dutch oven, lightly brown the meat in oil and garlic at medium-low heat. Slowly mix in water and tomato paste. Add onions, celery and bell peppers. Simmer, covered, 3 to 5 hours until meat is very tender. Check often and add water as needed, making certain there is about a quart of thin sauce when ready to add the pasta. Add salt, pepper and homemade pasta. Simmer, uncovered, 20 minutes to 1/2 hour, stirring often, until broth is absorbed. Stir in parsley. Serves 6.
Put all ingredients in large bowl in layers as listed. Spread over this 2 cups mayonnaise mixed with 3 tablespoons sugar (seal edges as you spread). Cover with airtight seal (I use Tupperware).
Cook asparagus; drain. Trim crusts from bread. Flatten each piece with rolling pin. Mix softened butter with cheeses. Spread mixture on each piece of bread and top with a piece of asparagus. Roll and dip in butter. Cut into fourths and freeze. When ready to serve, bake 15 minutes at 400°. Makes 96.
Sift together flour, baking soda, salt and cinnamon. Combine eggs, sugar, oil and vanilla. Add dry ingredients. Beat together. Add sliced apples and walnuts. Grease 13 x 9-inch pan. Bake at 350° for 1 hour.
Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the brandy. Melt the chocolate in dish over hot water. Stir the melted chocolate and sour cream into the creamed mixture. Sift together the flour, cocoa, baking soda, baking powder and salt. Stir the dry ingredients gradually into the melted chocolate mixture to form a batter. Stir in the white chocolate chips and nuts. Drop the batter by tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 10 minutes. Makes about 5 dozen.
Mix first 8 and shape into a loaf in center of a 13 x 9 x 2-inch pan. Peel and slice potatoes, onions and carrots (sliced lengthwise). Mix parsley flakes, salt and pepper. Place vegetables in layers around meat. Sprinkle each layer with part of salt mixture. Cover pan tightly with foil. Bake in 375° oven for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more to brown meat. Serves 4.
Combine milk, ground beef, cracker meal, onion, garlic salt, and Parmesan cheese in a large bowl. Mix well. Split each bun and toast lightly. Divide meat mixture into 8 parts. Spread one part mixture evenly over top surface of each bun. Place on cookie sheet. Make a well in center of meat, using the back of a spoon. Combine tomato sauce and oregano. Spoon 2 teaspoons of mixture into each well. Bake at 425° for 20 minutes. Sprinkle 2 tablespoons cheese over each burger. Continue baking until cheese melts.
Pour into two 9-inch pie shells. Bake at 350° for 30 to 35 minutes.
Mix together rum and water. Layer one package of Sponges in a 10-inch spring-form pan. Pour half the water and rum mixture over sponges. Cook pudding according to directions. While hot, pour half over sponges.
Mix together all ingredients; chill. Roll into balls. Bake at 350° for 15 to 18 minutes. Roll in powdered sugar.
Mix Jell-O and hot water in large container; set aside. In food processor, grind cranberries and orange. Chop celery; mix together. Add lemon juice and sugar. Add nuts. Refrigerate until firm.
Sift flour, sugar, salt and yeast in large mixing bowl. Add hot tap water and oil at one time. Stir until dough leaves sides of bowl. Turn out on floured surface and knead 10 minutes until smooth and elastic. Put in greased bowl. Turn cover and let rise until doubled. Turn out. Divide in half. Roll each half to 12 x 15-inch. Roll tightly from long side. Place on greased cookie sheet. Slash top 3 to 4 times diagonally. Let rise.
Cook frozen vegetables as directed; drain and cool. Add drained red beans. Add diced vegetables and mix. Sprinkle with salt and pepper and mix. Mix sugar, vinegar, flour and mustard in a small saucepan. Cook, stirring until clear. Cool and pour over vegetables.
Thaw sausage meat the night before. Brown in frying pan and drain any excess fat. Set meat aside. Peel zucchini and slice into 1/4-inch thick rounds. Peel and slice onions and garlic.
Saute almonds in butter; add poppy seed. Cool. Mix cabbage and noodles and almond mixture. Add dressing of oil, vinegar and sugar. Refrigerate an hour if possible.
Combine first 5 ingredients in a bowl; mix well. Add a drop of green food coloring; stir well. Spread mixture on bread slices. Serve as finger sandwiches.
Heat oven to 375°. Grease large baking dish with butter flavor Crisco. Melt butter flavor Crisco in large skillet. Add mushrooms. Saute until mushrooms give up their liquid, about 5 minutes. Place grits in large bowl. Mash if they are leftovers. Add mushrooms, eggs, evaporated milk, cheese, paprika and cayenne. Stir gently to mix. Pour into casserole. Bake at 375° for 25 to 30 minutes. Makes 8 servings.
Saute onion, garlic and sweet potato in butter or margarine until onion is translucent. Add remaining ingredients except for corn and heavy cream. Cook over medium heat for 45 minutes. Add frozen corn and heavy cream. Cook 5 more minutes over medium heat. Adjust seasoning to taste.
Mix all ingredients together in order given. Mix until smooth. (Will be thick.) Put into Bundt pan that has been sprayed with oil. Bake at 325° for 1 1/2 to 2 hours or until center is done. Let cool before cutting. Very moist and rich.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain. In a large casserole dish, stir together chicken and rice soup, water and instant rice. Add pork chops. Cook for 1 hour in a 375° oven.
Cut hog dogs in bite size pieces. Put on cookie sheet in 350° oven just until cuts are sealed. Mix catsup, sugar, rosemary, oregano, basil and bourbon and bring to a boil. Add hot dogs. Best to do day before so flavor can set in.
Open Rice-A-Roni and sprinkle in baking dish. Put chicken breasts on top of rice. Mix seasoning packet in 3 cups of water in which you have dissolved the 2 chicken bouillon cubes. Add soup to water with seasoning and mix well. Pour over chicken and rice. Bake for 45 minutes to 1 hour. Cover when bake at 350°.
Mix dry ingredients; add milk. Cook and stir. Add vanilla and margarine. Heat in microwave. Keep in refrigerator.
Mix cornstarch and apple juice and bring to a boil. Mix cinnamon, nutmeg, oleo and apples and add to juice. Pour into an unbaked pie shell. Place top crust over and make several slits in top. Bake at 350° for 45 minutes or until golden brown.
Spray large wok with nonstick cooking spray; heat until very hot. Add chicken and cook it for 4 minutes. Remove from wok and keep it warm.
Saute onions in butter. Cook broccoli cuts as per directions. Drain. Add cream of mushroom soup, 1 can evaporated milk, 2 cans regular milk and Cheez Whiz. Heat over medium-low flame, stirring regularly.
Preheat oven to 350°. Shake flour in bag; place in 9 x 13 x 2-inch baking pan. Add spaghetti sauce to bag. Squeeze bag to blend ingredients. Add chicken and green peppers to bag. Turn bag to coat chicken with sauce. Arrange chicken in even layer. Close bag with provided tie; cut 6 half-inch slits in top of bag. Bake until tender, 35 to 40 minutes. Serve over hot pasta.
Bring the chicken stock to boil. With a wire whisk, mix together egg whites, flour and water until smooth. Pour a thin stream into boiling chicken stock. Do not stir until egg mixture is cooked. Add the soy sauce and mix well. Ladle into consomme cups and top each serving with 1 teaspoon chopped chives or scallion tops. Makes 3 cups. Each 3/4 cup serving contains approximately 42 calories, 0 mg cholesterol and 167 mg sodium.
Pour batter in greased and floured tube pan. Bake at 350° for 25 or 30 minutes.
Wash and clean chicken. Salt and pepper chicken and soak in milk overnight in refrigerator.	Flour and deep fry in Crisco until done.
Beat cream cheese until smooth. Add crushed pineapple and mix well. Serve on Ritz crackers.
Cream butter and sugar. Add flour and nuts. Pat on bottom of pan and bake until brown in 350° oven for about 15 minutes. Cool.
In heavy pot, melt butter. Add onions and cook slowly, stirring occasionally, until golden. Sprinkle on the flour and stir for a few minutes, seasoning with salt and pepper. Add broth and wine, stirring constantly. Bring to a boil. Lower the heat and let the soup simmer for 30 minutes, partly covered.
Combine ingredients. Bake in a greased 9 x 13 pan for 40 to 45 minutes at 350°.
Combine first 6 ingredients in mixer bowl. Beat until smooth. Pour half of the mixture into pie shell. Arrange pears in pie shell. Pour remaining sour cream mixture over pears. Combine remaining ingredients in bowl and mix until crumbly. Sprinkle over pie. Preheat oven at 350°. Bake for 1 hour. Yields 6 servings. Pan size is 9-inch.
Gradually beat orange juice into Cool Whip until the mixture is creamy, but not thin. Add sugar to taste. Serve with fresh or canned fruits.
Mix peaches and lemon filling together. Pour into buttered 9 x 13 x 2-inch pan. Add cake mix on top, then nuts and then butter. Bake at 325° for 40 to 50 minutes until brown. (Insert knife to be sure it is done.)
Mix ingredients together. Put cracker crumbs on top. Pour melted margarine over it. Bake at 350° for 30 minutes.
Saute celery and onion in margarine until onion is transparent. Add the rest of the ingredients. Pour into large casserole dish and bake at 350° for 30 minutes. Serves 10 to 12.
Saute celery, onion and green pepper in small amount of oil or butter until tender. Add chicken, salt and poultry seasoning. Continue stirring until chicken is heated. Cook rice according to package using chicken broth instead of water. Add to sauteed ingredients and cook until dry and beginning to stick to skillet.
Mix cream cheese, sugar and milk. Divide into 3 graham cracker pie crusts. Top each pie with 1 can cherry pie filling and Cool Whip. Chill thoroughly.
Separate onion slices into rings. Place in salad bowl with green pepper and tomato. Fry bacon until crisp; remove and drain. Pour off bacon drippings. Reserve 2 tablespoons in skillet. Stir vinegar, chili powder, salt and red pepper sauce into drippings; heat to boiling. Pour over vegetables and toss lightly. Crumble bacon; sprinkle on top. Serve with a slotted spoon. Makes 6 servings.
Heat oven to 425°. Mix flour, salt, paprika and pepper in a bowl. Dip chicken into butter. Roll in flour mixture to coat. Arrange in an ungreased square pan 8 x 8 x 2-inch. Bake uncovered until done, about 50 minutes.
Unthaw spinach and mix all ingredients thoroughly. Take one round loaf of baked bread and hollow out the entire center leaving only shell. Pinch into bite size. Pour dip in bread shell and arrange bite size pieces around outer edge. (Dip pieces in dip mixture.)
Mix all dry ingredients together. Add beaten egg yolks, then add milk gradually. Place over medium heat; stir constantly until mixture thickens. Remove from heat, then add vanilla. Stir well. Place into baked pie shell.
Mix all ingredients and blend well. Bake at 325° until done. Makes 3 layers.
Set oven for 425°. Combine beef and onion in baking dish. Brown in oven and drain. Cook macaroni, then mix with spices, beef and onions. Add 1 1/2 cans tomato sauce, tomato paste and water. Mix in some of pepperoni. Top with cheese, pepperoni and remaining tomato sauce. Bake 20 minutes or until brown.