HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut off 1-inch of the bottom of the stems. Peel, quarter and slice 1/4-inch thick the rest of the stems. Cook in 1 cup water along with the chopped onion and bouillon cube for 6 to 8 minutes until tender. Melt 3 tablespoons margarine in pot; add 4 tablespoons flour and simmer a minute or two. Add 3 cups milk and cook a few minutes until hot. Add the cooked broccoli stems and water to the milk plus the 1 1/2 cups of broccoli florets and cook 2 or 3 more minutes. Add the 1 teaspoon salt (or more) and a dash or 2 of ground red pepper (optional). Serve with seasoned croutons. Serves 4.
Preheat oven to 425°. Spray a baking dish with vegetable cooking spray. Pour fruit filling into baking dish (cover bottom).
Preheat oven to 400°. Combine all ingredients. Mix thoroughly. Place in muffin tins, preferably with liners. Bake 20 minutes. Serve hot or cold.
Combine all ingredients except cheese in a large bowl; stir well. Pour half of mixture into a greased 10-inch skillet. Top with cheese. Add remaining mixture. Bake at 450° about 30 minutes or until done.
Brown sausage and drain well. Butter 1 side of bread and cut into 1-inch cubes. Place bread evenly in well-greased 9 x 9-inch pan. Sprinkle bread with cheese. Layer sausage on top of cheese.
Cut turkey into 2 inch strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3 1/2 C. broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3 inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.
Bake brownies according to package directions; cool. Punch holes in brownies with fork; pour Kahlua over brownies and set aside. Make jello chocolate mousse according to package directions. Break Skor bars into small pieces in food processor or by tapping them with a hammer right in wrapper. Crumble half of the soaked brownies and place in bottom of a glass trifle dish. Cover with half of the mousse, layer with half of the candy and then add half of the whipped topping. Repeat layers with remaining ingredients. Refrigerate.
Brown hamburger; drain. Mix in flour. Add can of soup. Simmer a short while.
Combine all ingredients, except bread crumbs. Put in baking dish. Top with bread crumbs. Heat at 350° for 20 minutes, or until hot through.
Preheat oven to 400°. Lightly butter muffin tins. In saucepan, combine water, butter and seasonings. Heat until butter is melted and water boils steadily. Add flour all at once; cook, stirring, until mixture pulls away from sides of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating each in thoroughly. Add cheese and blend. Spoon into tins, filling each one half full. Bake until puffed and golden brown, about 25 minutes.
Place flank steak in shallow pan. Combine other ingredients and pour over steak. Let stand at room temperature for 3 to 4 hours, turning steak several times. Broil 5 to 7 minutes per side. Cut diagonally across grain of meat.
Place oil and onions in a skillet and cook on low for 3 minutes. Add potatoes and tomatoes. Season with spices and cover. Cook on medium-low for about 20 minutes. Uncover and cook an additional 5 minutes or until potatoes are tender. Serves 4.
Cream butter and sugar until light and fluffy in large mixing bowl. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in chips.
Cook the rice according to the directions on the package. While the rice is cooking prepare a buttered 3-quart casserole dish and preheat the oven to 325°. After cooking the rice, while the rice is still hot, fold in the salt, white pepper, and sour cream. In the buttered casserole dish, place a layer of 1/2 of the rice, 1/2 of the cheese, and 1/2 of the green chilies. For the second layer, add the remaining rice, green chilies, and the cheese on top. Cook uncovered for 35 to 40 minutes, or until bubbly around the edges.
Combine raisins and water. Bring to a boil. Remove from heat. Stir in shortening, sugar and egg. Sift dry ingredients. Gradually add liquid mixture to dry ingredients. Stir in nuts. Pour into greased 11 x 13-inch pan. Frost when cool with confectioners sugar frosting.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper, drained corn and ketchup. Pour into a greased 1 1/2 quart casserole.
Preheat oven to 375°. Mix the first 5 ingredients. Add remaining ingredients. Pour into a greased and floured loaf pan. Bake at 375° for 40 minutes.
Cream together the butter, sugar, eggs, milk and vanilla. Combine the flour, baking powder and salt. Add to creamed mixture. Mix well. Chill batter at least 3 hours. Preheat oven to 375°. Roll out, cut and decorate as desired. Bake on ungreased cookie sheet 8 to 10 minutes.
Sprinkle salt in skillet. Add chops and brown over medium heat. Sprinkle chili mix over chops. Add remaining ingredients. Cover, reduce heat and simmer 40 minutes. Serves 4.
In 2-quart saucepan, cook onions in margarine over low heat until tender. Add milk and pepper. When milk is hot, stir in cheese. Continue stirring until cheese is melted. Add broccoli. Makes four 3/4 cup servings.
Cream butter and sugar; add beaten egg, lemon juice and well mashed bananas. Sift flour with baking powder, salt and soda. Add to mixture, the nuts. Turn into a greased loaf pan and bake at 350° until tests done. Slice thin and spread with cream cheese for sandwiches.
Boil potatoes for mashing. Mix hamburger with breadcrumbs, salt and pepper to taste, egg and 1/2 cup of cream soup. Put in cake pan; bake for 25 minutes at 350°. Drain fat from burger mixture. Spread mashed potatoes on top. Pour 1/2 cup cream soup on potatoes and sprinkle with cheese. Bake for 10 minutes. Serve with gravy on top.
Cook hamburger, breaking it up as it cooks. Drain off fat. Add other ingredients. Cook slowly, uncovered, to desired wetness. Serve on hamburger buns. One pound makes 6 to 8 sandwiches on hamburger buns.
Melt butter; add milk and sugar. Add peaches and Bisquick. Fold gently and pour into 8 or 9-inch greased baking dish. Sprinkle top with cinnamon. Bake at 350° for 35 to 40 minutes. Serve warm. Good with ice cream. Serves 6 to 8.
Sift flour, soda, salt and cinnamon. Add to sugar, oil, eggs, apples, vanilla and nuts. Mix well. Grease and flour pans. Bake at 350° for 55 minutes.
Combine all ingredients. Pour into greased 9-inch pan. Bake at 350° for about 30 minutes. Cool. Cut into squares.
Remove tops and seeds from peppers. Put first 4 ingredients in a food processor and blend well. Mix in mayonnaise. Store in a covered crock in refrigerator and serve with any type of crackers. Makes about 2 cups.
In a 2-quart saucepan, gradually blend milk and 1 cup water into soup. Add frozen rice, peas and mushrooms, shrimp, parsley and curry. Cover and simmer gently for 30 minutes. Stir occasionally. Makes 4 to 6 servings.
Brown onion and beef together; drain. Cook noodles; drain. Mix ingredients and place in casserole dish. Bake at 350° for 35 to 45 minutes.
Mix together all ingredients in an 8-ounce mug. Microwave on High for 2 to 3 minutes or until steaming.
Spread crescent rolls in the bottom of a large cookie sheet. Bake according to the instructions on the package; cool. Mix together mayonnaise, cream cheese, sour cream and Hidden Valley Ranch dip mix. Spread over crescent rolls. Top with cut up vegetables. Refrigerate until served.
Cream the margarine and add the sugar. Beat until light. Add egg yolks and almond extract. Blend well. Add sifted flour and chopped almonds. Mix thoroughly. Form dough into balls. Place on ungreased baking sheet. Press down with a fork. Bake at 325° for 15 minutes. Makes 4 dozen.
In 4-quart Dutch oven, cook the onion and garlic in margarine or butter until tender but not brown. Add the water, potatoes, sausage, beans and bouillon. Heat to boiling. Reduce heat; simmer, covered for 15 minutes. Add the cabbage or coleslaw mix, tomato paste or catsup and vinegar. Simmer, covered, 10 minutes more. Makes 6 main dish servings.
Mix flour with about 2/3 of the sweetener; crumble margarine into flour mixture with fingers until mixture is size of peas. Stir in egg with fork until well blended. Work dough with hands until a smooth ball; divide into 3 sections. Wrap 1/3 dough in waxed paper; store in refrigerator until ready for top crust. Grease 1 10-inch spring-form pan lightly; press remaining 2/3 dough firmly and evenly over bottom and about 3/4 way up the sides of pan; set aside. Mix lemon juice and water; add apples a few at a time to the lemon-water to moisten each slice thoroughly. When apples are moistened, squeeze moisture out with hands and place apples in large bowl. Add raisins, balance of sweetener and cinnamon. Stir and mix. Place in crust. Roll refrigerated 1/3 dough on well-floured board to 1 inch larger than pan. Fit dough over apples, pressing side and top together with wet fingers. Prick pastry with fork several times. Bake 1 hour, until apples are tender, at 375°. Yield 12 servings. Carbohydrate .38 g, protein 3.1 g, fat 7 g, calories 216. One serving = 1 bread exchange, 2 fat exchange, 1 fruit exchange.
Bake the orange cake as directed on box, adding the orange flavoring. Bake in a 9 x 13 x 2-inch pan. Cool. Mix together the Cool Whip, cream cheese and powdered sugar. Mix well. Split cake and spread filling between the layers. Keep refrigerated.
Cream sugar and butter until light and fluffy. Add potato chips, vanilla and egg yolks. Sift flour and soda together; add to mixture. Add nuts. Mix well. Roll in balls. Press down with bottom of glass dipped in sugar. Bake at 350° for 12 minutes.
Preheat 350° oven. Mix flour, baking powder and 2 tablespoons of cocoa powder. Mix milk, vanilla and butter; add to dry ingredients. Stir in walnuts. Spread in buttered 1 1/2-quart casserole dish.
Mix all together. Beat 2 minutes. Pour into ungreased tube pan. Bake 1 hour and 10 minutes at 350°.
In skillet, heat meat and onion in butter until onion is tender. In a bowl, combine meat mixture, chili peppers and cumin; set aside.
Turn pumpkin into saucepan and cook over direct heat for 10 minutes, until somewhat dry and slightly caramelized, stirring constantly. Remove from heat. Blend the sugar, salt and spices. Stir into hot pumpkin. Beat eggs, add milk and water. Beat into pumpkin mixture until smooth. Pour into pastry pan. Bake in a hot oven (450°) for 15 minutes. Reduce heat to slow (300°) and continue baking, about 45 minutes longer or until pie tests done. Cool before serving.
Saute minced garlic in frying pan and cook with ground beef. Then add and simmer: cut-up tomatoes, tomato sauce, Lawry's spaghetti sauce mix and seasonings.
Crush garlic to a paste with the salt and sugar. Add lard, green pepper and onions; simmer for 5 minutes. Add tomatoes, parsley, thyme and bay leaf; cook over low heat about 1 hour, or until thick. Add shrimp; cover the pan and simmer 5 minutes, or until done. Season to taste with the Worcestershire and cayenne. Serve over rice. Makes 2 generous servings.
Drain fish. Put ingredients in plastic bag. Pat fish dry with paper towel and shake in bag. Place on rack in pan. Bake at 350° for 40 minutes or until golden brown.
Cook macaroni. Combine remaining ingredients except crumbs. Alternate with layer of macaroni in greased 2 quart casserole. Top with buttered crumbs. Bake in 350° oven for 1 hour.
Cook onion in butter in a large saucepan till tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in cheese and parsley till cheese is melted. Meanwhile, thinly slice potatoes (about 6 cups). Place half of the potatoes in a 2-quart rectangular baking dish. Cover with half of the sauce. Add all of the roasted peppers. Repeat layers of potatoes and sauce. Bake, uncovered, in a 350° oven for 1 1/4 hours. Uncover and bake 15 minutes more or till potatoes are tender. Garnish with rosemary or parsley sprigs, if desired. Makes 6 to 8 servings.
Mix the first 8 ingredients and form into balls. Brown in hot fat. Remove from skillet. Put the onion in the skillet and saute. Add the mushrooms and enough flour to make a paste. Stir, then add the bouillon, sour cream, catsup, Tabasco sauce, Worcestershire sauce and salt, pepper and oregano to taste. Bring to a boil. Turn to simmer. Add meatballs and simmer 1 hour.
Combine graham crackers, margarine and 1/4 cup sugar and press into a 9 x 13-inch pan. Combine cream cheese, 2 eggs and 1/4 cup sugar and pour over crust. Bake at 350° for 20 minutes.
Mix all ingredients except nuts. Beat for three minutes and stir in nuts. Bake in greased pan about thirty minutes at 350°.
Combine chicken, soup, broth, vegetables and seasonings and mix thoroughly. Pour into a baking dish.
Drain peaches. Lay on plate flat side down. Put black olive circles for eyes, raisins for nose and kiwi circle for a surprised mouth. Put shredded cheese on top for hair. Any other fresh fruits and vegetables available can be used also.
Mix dirt and water and pour into an old pan. Place rocks around, if desired. Decorate with leaves and sticks and let dry in the sun. Do not eat! Lots of fun!
Mix wet and dry ingredients well and place in a greased and floured loaf pan. Bake at 325° for 1 hour.
Brown ground beef in large skillet. Drain off fat. Add package of onion soup mix and 1 cup water; stir. Add sugar, ketchup, mustard and Worcestershire sauce. Stir well. Bring to a boil. Add beans and tomatoes. Simmer until through or use crock-pot and simmer all day for more flavor.
Cream the shortening, sugar and eggs. Mix dry ingredients, then add to creamed mixture. Chill dough.
Cook raisins in water until raisins are done. Cream sugar and shortening. Add eggs, then dry ingredients. Pour juice from raisins, if not 1 cup add enough water to fill cup. Add soda to water and add. Mix raisins. Bake in shallow pan. May be frosted with powdered sugar icing while warm. Bake at 350° for 15 to 20 minutes.
Mix well all ingredients except cheese. Pour into a casserole dish and top with cheese. Bake at 350° about 30 minutes or until brown.
Dissolve gelatin in boiling water. Drain blueberries and pineapple. Add enough water to this liquid to make 1 cup. Add to gelatin mixture. Stir in drained blueberries and pineapple. Pour into a 2-quart flat dish. Cover; put in refrigerator until firm. Combine the cream cheese, sugar, sour cream and vanilla; mix well. Spread over congealed salad. Sprinkle with chopped pecans.
Melt caramels with 1/3 cup evaporated milk in double boiler. Stir cake mix with 1/3 cup evaporated milk, margarine and nuts. Press 1/2 of cake mixture into greased 13 x 9-inch pan. Bake at 350° for 5 or 6 minutes. Take out of oven and sprinkle chocolate chips on top. Drizzle melted caramels on top and dot remaining dough on top of this (dough will be wet). Bake at 350° for 20 minutes. Cool on rack and then refrigerate about 30 minutes until caramel sets. Cut into squares.
Pour bread and cheese in a 9-inch pan or 2-quart casserole. Mix beaten eggs, salt and milk and pour over bread and cheese. Refrigerate overnight. Set out at room temperature at least 1/2 hour before baking. Bake at 350° for 1 hour.
Layer refried beans in bottom of casserole dish. Brown ground beef, drain and add taco seasoning. Layer over beans. Layer drained chilies. Spread over top the shredded cheeses. Bake in 400° oven only until cheese is bubbly. Remove. Add layer of sour cream. Top off with sliced olives. Serve immediately with tortilla chips.
Mix salt and corn meal. Gradually stir in scalded milk or boiling water. Spread 1/4-inch deep in a buttered shallow pan. If desired, dot with butter, in small bits. Bake at 350° until crisp.
Crush and measure corn flakes into shallow pan or dish; set aside. In small bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth. Dip chicken in batter, then roll in corn flakes. Place single layer in greased or foil lined baking pan. Drizzle with melted margarine or butter. Bake at 350° for about 1 hour. Do not cover or turn chicken over.
Combine all ingredients; cover and simmer over low flame for 15 minutes. Uncover and cook slowly for 5 minutes longer.
Brown beef and drain. Peel and slice potatoes 1/4-inch thick. Layer potato slices, beef, sauce and onion until casserole dish is full. Bake, uncovered, approximately 1 hour, until potatoes are tender. You may add your own spices to this dish or substitute potatoes with eggplant. Tastes even better the second day.
Mix together beans, corn, soup, sour cream, onion, celery and green pepper; pour into baking dish. Sprinkle with crushed Ritz crackers. Pour melted margarine over cracker crumbs. Bake at 350° for 45 minutes.
Slice eggplant and squeeze dry with paper towels. Dice into 1-inch cubes. Brown in hot oil 10 minutes or until soft and brown, adding onions during last 3 minutes of browning. Add tomatoes and celery. Simmer for 15 minutes. Add vinegar, sugar, salt, pepper, olives and capers. Simmer 20 minutes longer over low heat. Tastes best when served at room temperature on crackers or crusty Italian bread.
Mix together with hands. Roll into balls and bake at 375° for 20 minutes or until brown.
Cream sugar and margarine; add eggs, then sour cream, mixed with soda. Use 9 x 9-inch pan, greased and floured. Mix 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle over batter and swirl with knife. Bake at 350° about 45 minutes.
Mix well; spread in a greased pan. Bake at 300° about 20 to 30 minutes. Cut in squares when cool.
Put foil paper at bottom of cookie sheet. Grease and layer with saltines. Melt butter, add sugar and let boil until looks like candy. Pour over saltines. Bake 10 minutes at 300°. Take out of oven and pour Nestle morsels over it; spread. Place in refrigerator for about 1 hour.
Cut chicken pieces into chunks. Place in crock-pot. Mix all ingredients and pour over chicken. Cook on low 6 to 8 hours. Serve over rice or noodles. Cooking time 6 hours, but will keep nice and moist for up to 3 hours.
Combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. Mix by hand until well blended, about 2 minutes. Fold in pecans. Bake in greased Bundt pan in preheated 350° oven for 50 to 55 minutes, or until cake springs back when lightly pressed with finger. Cool for 30 minutes in pan. Remove from pan.
Be sure to measure exactly ingredients. Place flour and salt in bowl; add shortening. Mix until crumbly. Add 6 tablespoons cold water. Knead until it forms a soft ball. Roll out with rolling pin. Place in pie pans and crinkle the edges with thumb. Makes enough for 2 average size pies.
Prepare cake and pudding mixes following package directions. In a large glass bowl, layer all of the ingredients in alternating layers until the bowl is filled. Add a dash of sherry if desired. Top with whipped cream before serving.
Melt milk, candy and marshmallows together. Let cool. Add Cool Whip. Pour into graham cracker pie crust and chill. Add nuts, if desired.
Dissolve 2 envelopes unflavored gelatin in 4 tablespoons cold water; add to 1 cup boiling water 1 cup pineapple juice, 1 cup crushed pineapple, 1 cup sugar, 1/2 teaspoon salt and juice of 1 lemon. Mix all. Add 1 envelope Dream Whip after partially jelled; jell until firm. Break up angel food cake into pieces. Line large bowl with waxed paper. Start with cake on bottom, then cream mixture on next row, then cake, then cream mixture and continue alternating. Chill overnight. Frost with Dream Whip.
Beat egg yolks, sugar and juice together. Sift flour and baking powder several times. Add eggs and sugar. Fold in egg whites, well beaten. Bake in moderate oven.
Defrost spinach and drain (do not cook). Mix eggs, cream and milk; add salt, pepper, lemon juice and parsley. Stir in spinach and Feta cheese. Fill quiche crust; place Parmesan cheese on top. Bake at 375° for 30 to 40 minutes or until a knife inserted comes out dry. Serve with a salad.
Combine dry ingredients in large bowl. Mix in buttermilk, eggs, melted butter and vanilla.
Combine cheese, mushrooms, bacon and mayonnaise; refrigerate. Grill burgers over medium-hot coals for 10 to 12 minutes, turning once. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns.
Melt butter. Add celery and onion and cook until tender. Add remaining ingredients and cook until thoroughly heated. This recipe can be easily done in the microwave.
Mix spices together. Rub into ribs. Place in refrigerator for 1 hour. Bake for 2 1/2 hours at 225°. Very good in slow cooker.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Using an electric mixer, beat butter and sugar until blended and smooth. Add eggs, one at a time, beating after each. Gradually beat in corn and cheeses. Stir in remaining ingredients.
Mix sugar and shortening until creamy. Add eggs, then add water and vanilla. Sift flour, spices and salt together. Add to sugar mixture. Add apples and chopped nuts. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients well with hands. Roll into balls the size of a walnut. Place on ungreased cookie sheet and press with tines of a fork in crisscross pattern. Bake at 350° for 12 to 15 minutes until lightly browned. Cool. Serve at room temperature. Makes 8 dozen, 40 calories each. These freeze very well.
First, melt butter in baking pan. Mix all other ingredients in large bowl. Next, pour in baking pan with butter. Bake at 350° for an hour and a half.
Rinse and drain spinach. Tear and place into a salad bowl. In small saucepan, combine lemon juice, honey, garlic and pepper; bring to a boil. Fry bacon. Crumble bacon and egg on top of spinach. Pour honey mixture over salad. Serve immediately.
Heat oil in a large pot. Add next 8 ingredients and saute, stirring occasionally for 10 minutes. Add remaining ingredients except milk and parsley. Simmer 30 to 40 minutes, stirring occasionally. Stir in milk. Heat but do not boil. Garnish with parsley.
Generously grease Bundt pan with butter. In plastic bag, mix sugars and cinnamon. Shake a few biscuit pieces at a time in plastic bag and place in Bundt pan. Spread remaining mixture on top. Melt butter and pour over top. Bake at 350° for 20 to 30 minutes. Remove from pan while still hot (approximately 10 minutes) upside down.
Cream shortening, sugar and eggs. Beat until smooth and creamy. Add flour and milk alternately, starting and ending with flour. Add flavorings and beat well. Bake in a tube or Bundt pan, greased and floured, at 350° for 1 hour. Reduce heat to 325° and continue baking 1/2 hour.
Boil cider or juice until reduced by 1/2. Add apples. Cook 1/2 hour or until tender. Put apples through food press and return to pan. Cook again until thickened. Add sugar and spices (if desired) to taste and cook until sugar is dissolved. Follow canning instructions from your canner to process.
Using a very large mixing bowl sift together flour, baking powder, salt, sugar, cream of tartar and dry milk; sift again. With pastry blender, cut in oil until mixture is consistency of cornmeal. Store in tightly covered container at room temperature. Mix will keep for 6 weeks. To measure pile mix lightly into cup and level with spatula.
Stir together first three ingredients and roll into balls. Melt chips and paraffin together in the top of a double boiler. Roll peanut butter balls in mixture and set on wax paper.
Let cream cheese soften, then mix with dried beef. Stir and mix thoroughly all ingredients and serve hot with crackers. Cook for 20 minutes at 350°.
Mix water, salt, sugar	and yeast and set aside for 10 minutes. Add both flours and oil to mixture and stir together. Let rise about 1 hour. Stir and	let rise again. Stir once more. Divide dough into half. Place in greased loaf pans. Let rise until top of pan. Bake at 350° for 40 to 45 minutes. Makes 2 loaves.