HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash tomatoes and slice thin. Large tomatoes may be quartered before slicing; small ones may be sliced whole. Mix sugar, salt, spices and flour; add to the tomatoes.
Cook broccoli in water till tender. In a separate pot melt butter and add enough flour to thicken. Mix well. Add salt and pepper to taste. Add milk slowly to make a sauce of desired consistency. Add 3 bouillon cubes and some of the water from broccoli, careful not to make it too thin. Add 1 jar of cheese whiz, mixing till cheese melts. Add broccoli slowly, don't mix too hard or broccoli will break. Season with salt and pepper if desired.
Grind tomatoes, cabbage, peppers, onions and hot peppers if you want it hot. Put into a dish pan. Put salt over and let it stand for about 1 hour or longer. Squeeze all of the juice out. If you used hot peppers, use rubber gloves! Pour sugar, vinegar, mustard and celery seed and cook until it changes color, from 20 to 30 minutes. Put into jars and seal.
Place raspberries in container of an electric blender. Top with cover; process until smooth. Strain raspberry puree and discard seeds. Combine raspberry puree and grape juice in a medium pitcher, stirring well. Stir in club soda just before serving. Serve immediately. Yields 1 1/2 quarts.
Clean chicken. Use blender to make "flour" from stuffing and cheese. Dip chicken into butter, then roll in "flour". Place chicken in baking dish so pieces do not touch. Bake 1 hour at 350°. (Chicken cut into strips will only take about 30 minutes to bake.)
Cook cavatappi according to package directions. Meanwhile, in a large pot, heat cream and add garlic, onions and mushrooms. Cook three minutes, stirring constantly. Stir in butter, capicolla ham and basil. Stir until butter melts. Add hot pasta, pea pods and sauce, Parmesan, salt and pepper. Let thicken. Serves 8.
Pour pie filling into baking dish and spread. Add crushed pineapple and spread. Then add cake mix. Sprinkle nuts on top then slice margarine on top. Bake at 350° for 20 to 30 minutes until cake is brown.
Stir the cup of faith with the 2 cups of laughter until it begins to make a bubbly sound. Mix in the agape love until it begins to ring. Now pour the entire mixture into a willing heart. This batch of praise is then ready to serve to the King.
Cream butter and sugar. Add egg yolks and milk. Add dry ingredients with raisins and coconut. Fold in beaten egg whites and vanilla. Add breakfast food carefully so flakes do not break. This is a stiff mixture. Place spoonfuls on greased cookie sheet. Bake in slow oven at 350° for 8 to 10 minutes. Makes 5 dozen cookies.
Mix as you would for cake. Add apples and mix in. Spread in a 9 x 13-inch cake pan. Bake 40 to 45 minutes in a 350° oven.
Brown lean meat in 2 tablespoons shortening. Add chopped onion, vinegar, brown sugar, ketchup, water, Worcestershire sauce, prepared mustard and celery. Salt and pepper to taste. Cover and simmer slowly about 1 1/2 hours.
Pour cake mix into greased and floured jelly roll pan. Bake at 350° for 15 minutes. While cake is baking, melt marshmallows, sugar and 1 cup milk. Add coconut to mixture. Spread over warm cake.
In a clear glass bowl, layer broken pieces of angel food cake, scoops of vanilla ice cream and strawberries. Use at least 2 layers of each. Pour strawberry juice over top to run down inside of bowl. Top with Cool Whip. Can be frozen overnight.
Drain pineapple and reserve 2 tablespoons liquid. Toss together turkey, pineapple, grapes, celery and nuts. Mix together pineapple liquid and mayonnaise. Add to salad and toss to coat completely. Add season salt to taste. Chill.
Melt and cool marshmallows. Add milk and whipped cream. Pour this mixture over crust of graham cracker crumbs, sugar and butter. Pour can of blueberry pie filling over top of cream mixture. Refrigerate.
Cook broccoli until tender and drain. Put in greased baking dish. Place cooked and sliced chicken on top. Combine soup, mayonnaise, wine and curry powder; pour over chicken. Sprinkle with cheese. Combine bread crumbs and melted butter; sprinkle all over. Bake at 400° for 30 minutes. Serve immediately. (Can be made early and refrigerated, then baked.)
Sift flour, soda, baking powder and ginger three times. Add cinnamon and nutmeg. Cream butter, slowly beat in sugar and beat thoroughly. Add beaten eggs and molasses. Add sifted dry ingredients alternately with milk; beat after each addition. Chill 2 to 3 hours at least. Turn on lightly floured board. Roll 1/8-inch thick, but sprinkle with sugar. Bake in 375° oven about 12 minutes.
In large skillet, brown pepperoni and ground beef slowly and drain. Add garlic, oregano, 1 teaspoon salt, tomato sauce and tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles.
Mix dry ingredients together. Store in closed container. To make one batch, mix 6 tablespoons of dry mix to 3/4 cup boiling water. Add 3/4 cup cold water. Put in popsicle molds. Way cool!
Preheat oven to 350°. Combine dry ingredients in an 8-inch square pan. Add vanilla, oil, water, honey (if used) and applesauce; mix well with fork. Stir in raisins and nuts (or chopped apple). Bake for 25 to 30 minutes. Remove from oven, using potholders or oven mitt. Let cool before you cut it.
Mix dry ingredients. Cream sugar and butter; add the eggs to the mixture. Mix well, adding flour, 1 cup at a time. Add milk a little at a time until dough is easy to knead. Remove a portion of dough the size of a softball, flour sparingly and roll out to thickness of a pencil. Select your favorite cookie cutter to cut out shapes. Place cookies 1 inch apart on a greased cookie sheet, decorate and bake at 350° until edges are brown (about 8 to 10 minutes).
Cook noodles. Brown beef with onion and garlic in shortening. Add oregano. Mix in mushroom soup (undiluted). Add tomatoes, cooked noodles, Worcestershire sauce, sugar and diced cheese. Bake in 350° oven for 30 minutes. Makes 4 servings.
Cream butter and sugar. Add eggs and bananas. Beat until fluffy. Stir in flour, soda and salt. Then add nuts. Grease and flour loaf pan. Bake about 1 hour at 325°.
Dissolve jello in boiling water; add sugar and juices. Add enough water to make a gallon. Slice orange into thin pieces and peel off rind. Drop fruit into punch bowl. Refrigerate until ready to serve.
Mix pudding as directed. Add Cool Whip; mix well. Set in refrigerator. Chill a few minutes. Layer a 13 x 9 x 2-inch pan with graham crackers, then spread with pudding, then crackers until all has been used. Last layer must be graham crackers. Ice like a cake with chocolate icing. Refrigerate overnight.
Marinate chicken in dressing for 2 hours. Cook chicken on grill. Saute onion, peppers and mushrooms. When chicken is cooked, put sauteed vegies on chicken. Top with cheese. Bake in oven at 350° until cheese is all melted.
Spread crescent rolls on cookie sheet, pressing all edges together. Bake according to directions on package. Let cool. Mix together softened cream cheese and sour cream. Spread over crescent rolls. Cut veggies up into bite size pieces and place on top of cream cheese mixture. Sprinkle with Cheddar cheese. Refrigerate. Serves 12 to 15 people.
Combine flour, oatmeal, sugar, soda, salt and margarine. Save a little for topping. Place the mixture in the bottom of an 11 x 7-inch pan. Bake for 10 minutes at 350°. Melt caramels. Add milk or cream; sprinkle chips and pecans over mixture in pan. Spread caramel mixture over this; top with remaining crumbs. Bake at 350° for 15 minutes.
Combine in large bowl: shortening, sugar, eggs and molasses. Mix well. Add and blend well flour, soda, salt and cinnamon. Stir in oats, raisins and nuts. Mix well. Drop by rounded spoon on lightly greased cookie sheet. Bake 8 to 10 minutes at 375°. Makes 6 dozen cookies.
Mix all ingredients together. Roll into small balls. Freeze or bake at 350° for 15 minutes, or until lightly browned.
Dissolve jello in hot water. Add sugar, berries and lemon juice. Chill about 1 hour in refrigerator or 10 to 15 minutes in freezer. Mix cream cheese with confectioners sugar and vanilla. Whip the heavy cream. Fold into cheese mixture. Alternate raspberry and cream layers in cooled crust (white-red-white-red) and chill.
Boil squash in a small amount of salted water until tender. Mash squash and add the other ingredients, mixing well.
Brown beef; in crock-pot place all vegetables. Add hamburger and sprinkle in salt and pepper. Add soup and water. Cook for 4 to 5 hours on high or 8 to 10 hours on low.
Flour and grease "stem" pan (Bundt pan). Mix all ingredients together. Put in cold oven for 1 1/2 hours at 325°.
Dissolve Jell-O in boiling water; stir 3 minutes. Add ice cubes and stir until thickened, about 2 to 3 minutes. Remove any unmelted ice. Blend in Cool Whip with mixer until smooth. Fold in fruit. Chill until mixture mounds. Spoon into crust. Chill 2 hours.
Heat oven to 425 degrees. Mix filling ingredients in medium bowl. Place on pie crust in 9 inch pie plate. Add filling and top with other crust. Fold edges under and crimp. Cut four slits in top to vent. Bake 25 to 30 minutes until pastry is golden and filling is hot.
Mix first flavor of jello with 1 1/2 cups boiling water. Divide in half. Mix one half with 2 to 3 heaping tablespoonfuls of sour cream. Whip well to blend. Pour this into an 8-inch clear square Pyrex dish and refrigerate until firm. Leave plain jello at room temperature. When firm, pour clear half over sour cream mixture carefully. Refrigerate until firm. Repeat this process with each flavor, totaling about 10 layers. Use flavored jello in any order desired to make an interesting combination. Kids love this colorful jello.
Mix and spread in bottom of 9 x 13 dish. Bake 15 minutes at 350°.
Add chilies, garlic, pinto beans and seasonings to pork. Add water to cover. Cover pan and cook 6 hours. Remove pork from bone; shred meat; cook down to desired thickness or add a little water if too dry. Serve over chips with cheese, onion, lettuce, tomatoes, guacamole or chopped avocado, sour cream, olives and salsa.
Preheat oven to 350°. Lightly grease and flour a 13 x 9 cake pan.
Melt butter, peanut butter and chocolate chips in saucepan over low heat. Pour this mixture over cereal and mix thoroughly until cereal is well coated. Put half of cereal mixture into grocery bag with powdered sugar and shake until coated. Add rest of cereal and shake well. Store in covered container.
Mix thoroughly. To make individual cups of hot chocolate, fill cup almost half full of dry mix; add hot water.
Brown barley lightly in margarine. Add onions and garlic. Stir over moderate heat for 5 minutes. Add spices and mushrooms. Stir to mix. Add stock, juice and salt. Bring to a boil. Cover tightly and bake in a preheated 350° oven for 1 1/2 hours or until liquid is absorbed and barely tender. Add liquid if necessary. Barley should be firm and chewy. Serves 30.
In large pot, bring water and salt to boil. Add noodles and cook uncovered until al dente (4 to 8 minutes); drain. Warm butter and sour cream in pot in which noodles cooked. Add noodles and poppy seed, toss gently to mix.
Mix eggs, sugar, salad oil, water and pumpkin in order given. Sift together the dry ingredients and mix well in separate bowl. Add dry ingredients to the liquid a little at a time. Pour into 6 or 7 well greased Number 2 cans. Bake at 300° for about 1 hour.
Dice rhubarb; add a little water. Cook until done. While still hot, add Jell-O. Stir in 1 small can crushed pineapple.
Heat oil in skillet. Add meat and brown. Sprinkle half of sugar over meat while browning. Add all vegetables and stir about 3 minutes. Add rest of sugar, soy sauce and sherry and cook a few minutes more. Serves 4.
Soak beans all night, then cook until done with salt pork. Then mix in ketchup and syrup. Put in oven at 350° for 2 to 3 hours or longer until juice is thick.
Simmer veal in a bit of water until done. Heat crabmeat. Cook asparagus. Place 1 slice of veal on each of 4 plates. Add a layer of crabmeat. Place 4 asparagus spears on top. Spoon Hollandaise Sauce over top.
Mix chips, condensed milk and butter in the top of a double boiler. Stir until the ingredients are melted and blended. Remove from heat; add peanuts and marshmallows. Pour into a wax paper lined 9 x 13 x 2-inch pan and spread. Refrigerate until firm. Remove wax paper; cut into squares.
Melt margarine in 9 x 13-inch casserole dish. Mix together the other ingredients and pour into casserole. Bake 30 minutes at 350°.
Add 4 to 5 cups water to oil, milk, salt, 1/2 cup sugar and egg. Combine yeast and 1/2 cup sugar. Add warm water and let stand 5 minutes. Add yeast-sugar mixture to egg mixture. Gradually stir in enough flour to make stiff dough, with right consistency, smooth and elastic (comes away from sides of bowl). You may start with mixer, but unless yours is a heavy-duty mixer, you'll need to mix most of it by hand. Knead 10 minutes on a floured surface. Add flour as needed to keep dough from sticking. Place dough in large, oiled bowl and turn to coat. Let dough rise until double. Punch down and repeat. Remember to keep dough covered with warm, moist cloth.
Brown ground beef with onion. Add remaining ingredients and simmer for 30 minutes. Cook 1/2 pound of lasagna noodles. Mix 1/2 pound of cottage cheese with 1/2 pound of cottage cheese and 1/2 cup of Parmesan cheese. Layer noodles, sauce and cheese. Bake at 350° for 20 to 30 minutes.
Place chicken breasts in 9 x 13 pan. Place cheese slices over chicken. Mix soup and water and spread on top of cheese. Mix stuffing with melted butter and spread over top of soup. Bake uncovered at 350° for 1 hour. Makes 6 servings; double ingredients to serve twelve.
In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; pour off fat. In same skillet, combine soup, water, mustard and pepper; heat to boiling. Return chicken to skillet; cover and cook over low heat until chicken is no longer pink. Serve with rice. Makes 4 servings.
Mix first four ingredients and let cool. Mix next 3 ingredients. Add yeast mixture to cooled water mixture. Add eggs, beaten. Blend in several cups of flour until dough slightly sticky. Let rise twice. Shape into rolls. Bake at 425° until golden, about 10 to 12 minutes.
Melt Parkay, then saute onions, celery, bell peppers, parsley and garlic (spicy seasonings to your taste). Stir in flour to thicken sauce, about 1/4 cup. Add crawfish. Cook for 15 minutes. Add mushroom soup. Stir to warm. Add half and half. Stir to warm. Boil 16 ounces of fettucini noodles. Stir 1/2 pound of each cheese into sauce until melted. Mix in noodles. Pour into large greased dish. Put remaining cheese in chunks on top of noodles. Bake at 350° for 20 minutes.
Mix all ingredients together and beat well. Bake at 350° in sheet cake pan for 25 minutes. Cool cake. Don't overcook.
Thaw cauliflower and peas enough to break apart. Drain onions, potatoes, carrots and mushrooms. Combine all vegetables in 3-quart casserole. Make a white sauce of milk, butter and flour. Cut Velveeta in cubes and add to white sauce. Stir until melted. Bake at 350° for 30 minutes.
Mix in order given. Roll very thin on a floured surface and cut in squares or diamond shapes. Put on cookie sheet and bake at 350° until brown. Remove and cool on rack. Put butter on and enjoy. Makes about 12 dozen small pieces. (This dough handles well to roll very thin.)
Mix meat, egg, salt, pepper and next four ingredients. Shape into 12 large balls and brown on all sides in hot oil. Remove balls to large casserole.
Bring butter and water to boil. Remove from stove top. Stir in 1 cup flour to form ball. Add 4 eggs, one at a time. Spread on greased jelly roll pan. Bake at 400° for 20 to 25 minutes. While crust is baking, mix pudding according to package directions. Reserve 1/2 cup of milk to thin cream cheese. After cream cheese has been thinned, add to pudding. Pour mixture over cooled pastry crust. Spread Cool Whip on top. Right before serving, drizzle with chocolate syrup.
Mix the can of chicken broth with 1 can of water and bring to a slow boil (you can make your own chicken broth or use other brands, however, I prefer Campbell's). Mix egg white and sugar; whip in a bowl with a fork until blended. Slowly start pouring the egg white into the broth until gone. This should take at least 1 minute. Add green onion, peas and carrot slice. Turn off heat and let stand 5 minutes, then serve. You can double this recipe or triple.
Boil squash 10 to 12 minutes. Drain. Mix all ingredients together except 1/2 package of stuffing mix. Sprinkle remaining stuffing mix on top of dressing for casserole. Bake 35 to 40 minutes in a 350° oven.
Fry and drain hamburger. Place ingredients in a crock-pot on low. When cheese melts, it's ready.
Preheat oven to 350°. Prepare cake mix as directed on box. Bake on a 15 1/2 x 10 1/2-inch cookie sheet. Bake15 to 25 minutes. Cool.
Dissolve yeast in water. Add other ingredients in order listed. Use enough flour to make batter spoon easy. Bake in greased muffin pans at 425°. Makes approximately 2 dozen rolls. Use as much as you need, then store the rest of the batter in the refrigerator, covered. Keeps for 2 weeks.
Measure into mixing bowl the flour or cake flour, sugar, milk, Crisco, salt and baking powder. Beat vigorously (2 minutes if by hand). Add milk, vanilla and eggs. Mix thoroughly. Pour into greased cake pan. Bake according to oven directions.
Mix all ingredients, except cheese and potato chips. Pile lightly into baking dish. Sprinkle with shredded cheese and potato chips. Bake for 10 minutes at 450°. Serve warm.
Place fish in a shallow broiler pan. Mix the mayo, cheese, salt and pepper together. Spread on fish; sprinkle onion on top. cover the pan with aluminum foil (do not let foil touch fish). Place under a preheated broiler for about 7 minutes. Remove the foil and continue to broil until onion is golden brown, about 5 minutes. Serve immediately.
Melt butter in saucepan. Add flour and stir until smooth. Gradually add cream and stir until blended. Bring mixture slowly to boiling point. Let simmer gently, stirring constantly, until mixture thickens (about 1 minute). Add lobster meat and bring to boiling point again. Beat egg yolks and sherry together. Add a little hot mixture to egg, then stir egg mixture into lobster sauce. Add pepper and salt. Pour into scallop shells or ramekins and brown under broiler. Serves 6.
Heat oven to 350°. Mix soup and milk. Set aside 1/2 cup of this mixture. Stir together remaining soup mixture, rice, mushrooms with liquid and 1/2 of the onion soup mix. Pour into ungreased baking dish. Place chicken on top. Pour remaining soup mixture over chicken and sprinkle with remaining onion soup mix. Cover. Bake 1 hour, covered. Remove cover and bake 15 additional minutes.
Form into 1-inch balls. Roll in finely chopped walnuts and refrigerate at least 1 hour.
Prepare stuffing according to package and spread in 13 x 9 x 2-inch glass dish. Layer thickly with chicken. In saucepan, melt butter, blend in flour. Add salt and pepper. Add cool broth and thicken. Stir in eggs quickly. Pour over chicken and dressing. Bake at 325° for 1 hour. Let set for 10 minutes before cutting.
Combine cocoa, sugar and salt; gradually add milk. Bring to a boil over medium heat, stirring constantly. Wait until fudge becomes a little ball. Take off stove and stir until shiny.
Mix ingredients together and place in baking pan. Bake at 350° for 15 minutes, covered, and 30 minutes uncovered.
Mix pudding and smooth onto crust. Add a layer of pineapple. Slice bananas and layer on pineapple. Top with Dream Whip. Decorate with whole cherries. Sprinkle lightly with a little crushed graham cracker crumbs. Keep in refrigerator.
Preheat oven to 350°. Brown ground beef and spread in greased 13 x 9 x 2-inch baking dish. Layer beans over beef. Top with tortillas and sprinkle with cheese. Spread tomatoes over tortillas and pour soup over all. Cover with aluminum foil and bake 1 hour. Serves 6.
Brown ground beef with onion, garlic and pepper. Drain well. Mix corn bread, eggs, milk and oil. Add creamed corn. Pour half of bread mixture in greased 9 x 13-inch pan. Add beef mixture, then grated cheese, then the remainder of the bread mix. Bake in 400° oven until brown.
Preheat oven to 375°. In large roasting pan or Dutch oven, fry bacon until crisp. Set aside. Drain fat from pan. In same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water and add remaining ingredients into meat mixture. Cover and bake 1 hour. Crumble bacon over beans before serving.
Mix all ingredients together. Add flour, enough to form a ball. Roll out ball. Cut into 3-inch strips. Cut strips into 3-inch diamonds. Cut slit into each diamond. Curve dough into slit of diamond. Fry in Crisco oil. Powder with 4x sugar when cold.
Mix all ingredients together ahead and chill. Goes well with cold poached salmon steaks and green sauce.
Combine water, broth and soy sauce in a medium saucepan. Bring to a boil. Combine cornstarch and water (2 tablespoons). Stir well. Add to broth mixture. Boil 1 minute over medium heat, stirring occasionally. Combine egg and sherry. Slowly pour egg mixture into boiling soup, stirring constantly (egg forms lacy strands as it cooks). Ladle soup into bowls and sprinkle with green onion. Serve immediately. Yield: 2 2/3 cups.
Cook rice according to directions on package. Spread over bottom of greased 13 x 9 x 2-inch baking dish. Layer broccoli over rice. Sprinkle ham over broccoli, then cover with Cheddar cheese. Combine soup, mayonnaise and mustard; spread over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes. Yields 6 to 8 servings.
Bake cake mix as directed on box. Use 13 x 9 x 2-inch pan. Remove cake from oven. Punch holes in it. Simmer pineapple and sugar. Pour pineapple mixture over cake. Put in refrigerator to cool. Mix pudding. Add coconut to pudding. Spread coconut/pudding mixture over pineapple. Cover with topping of Cool Whip and sprinkle with nuts.
In a large bowl, layer ingredients in order. Top with Miracle Whip and cheese. Refrigerate overnight.
In heavy saucepan, combine butter, syrup and salt. Heat to boiling and boil 5 minutes, stirring occasionally. Take from heat and add soda and vanilla. Mix thoroughly. Pour over popped corn; mix well. Place in large roasting pan. Bake at 200° for 1 hour, stirring about every 20 minutes. "When cool, store in covered container. Will stay crisp and tender without sticking."
Dissolve gelatin in boiling water. Add juice from oranges. Add sherbet and blend with mixer to dissolve. Refrigerate and when partially set, add orange sections. Put in ring mold if you wish to use it for a salad or into a 9 x 11-inch pan and cut into squares to serve as a dessert with whipped cream.
Spread first 5 ingredients in a large container in order listed. Pour sugar over top. (Do not stir.)
Wash, peel and quarter the tomatoes. Put the tomatoes, peppers and onions through a food grinder. Mix up the remaining ingredients in a large pot and add the vegetables. Bring to a boil and simmer for about 3 hours, stirring frequently. Makes 15 to 18 pints of chili.
Fry bacon and reserve some bacon fat (1 to 2 tablespoons). Stir flour into fat. Add onions and cook 2 to 3 minutes. Add vinegar and stir. Add crumbled bacon and sliced potatoes. Stir several times while heating on low to medium heat until flavors blend (1/2 to 1 hour). I use electric fry pan.
Prepare filling mix according to package directions for pie using 1/2 the liquid; cool. Line 12 muffin cups with paper cupcake wrappers. Sift flour with sugar and baking powder into bowl. Add butter and milk; blend well at low speed for 1 1/2 minutes. Add egg and vanilla and beat another 1 1/2 minutes at low. Fill baking cups half full. Top with teaspoon of filling (reserve remaining filling for topping). Bake at 350° for 20 to 25 minutes until cake springs back when touched lightly in center. Cool and spread with remaining filling.
Brown ground beef and drain. Add onion and cook for a minute longer. Mix in corn, mushroom soup, sour cream, salt, pepper, garlic powder, sliced mushrooms and cooked noodles. Put into casserole dish. Top with buttered bread crumbs. Bake in 350° oven for 45 minutes.