HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the milk and pudding (any flavor). Beat together until it has thickened. Then blend in the Cool Whip. Finally, pour on cake.
In small bowl, beat together egg and egg whites; set aside. Place large nonstick saucepan or wok over medium-high heat 30 seconds. Add oil. Heat 30 seconds; add onions, celery and garlic. Cook, stirring constantly, until soft, about 5 minutes. Reduce heat to low; add eggs. Cook, stirring gently, until set, 1 minute. Stir in peas. Cook, tossing lightly, 2 minutes. Sprinkle with soy sauce and toss lightly. Serve immediately to prevent sogginess.
Prepare and bake cake mix using package directions using a 9 x 13-inch pan. Pierce cake with a fork. Mix milk and caramel topping together. Pour over baked cake. Sprinkle with half of candy crumbs. Spread with whipped topping and then rest of candy.
Mix all together very well and put in a 9 x 13-inch pan. Bake at 350° for about 40 minutes or until golden brown.
Combine lemon juice and peel, sugar and butter in saucepan; cook over low heat until butter is melted and sugar is dissolved. Stir a small amount of hot mixture into eggs; return to saucepan. Cook over medium heat until slightly thickened, stirring constantly (do not boil). Cool thoroughly.
In saucepan, mix sugar, milk, syrup, margarine and dates. Cook to soft-ball stage (240°). Add pecans and vanilla. Beat until mixture becomes firm. Pour onto damp clean kitchen towel and shape into 1 1/2-inch roll. Refrigerate until firm. Slice to serve.
Boil broken cobs in the water for 30 minutes. Remove from heat and strain the liquid. If not 3 cups, add enough water to make 3 cups. Add Sure Jell and bring to a rolling boil. Add sugar and boil 2 or 3 minutes or until jelly stage. The finished product tastes a lot like apple jelly and has an attractive reddish color.
Mix all ingredients. Bake in loaf pan at 350° for 1 hour. Line pan with waxed paper.
Cook and mash potatoes. Add remaining ingredients. Beat until light and fluffy. May be used within 2 weeks. Place desired amount in greased casserole. Dot with oleo. Bake at 350° about 30 minutes or eat as is. Good hot or cold.
Peel onions and shallots. Finely chop with mushrooms and parsley or in a food processor until coarse fine. Heat 2 tablespoons of oil in pan; add vegetables and cook over low heat until all liquid is gone and vegetables are soft. Sprinkle with 2 tablespoons of flour and stir well, then pour in the boiling milk, stirring well. Grind fish fillets. Add to pan. Season with salt and pepper. Cover over low heat for 10 to 12 minutes. Remove from heat. Break 1 egg into shallow dish and beat. Put the bread crumbs and remaining flour on 2 plates. Beat remaining eggs and gradually blend into the fish mixture in a thin stream. Leave to cool. Shape fish into walnut size balls and flatten slightly. Dip them in flour, then egg and in bread crumbs. Drop croquettes few at a time in hot oil and cook 10 minutes. Drain on paper towels and serve piping hot.
Marinate water chestnuts in soy sauce for 30 minutes. Roll in brown sugar. Wrap in bacon pieces. Secure each with a toothpick. Bake at 400° for 20 minutes in broiler pan so chestnuts will not sit in grease. Can be done ahead and reheated for 5 minutes at 350° before serving. Serves 8.
Mix all ingredients and pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes.
Preheat oven, using cookie package directions. Press cookie dough into 9 x 13-inch baking pan. Bake using cookie package directions. Arrange candy over baked layer. Bake just until candy is softened; spread evenly over surface. Cool completely. Cut into squares. Makes 2 dozen.
Cream sugar, oil and eggs. Add flour, salt, cinnamon, soda, baking powder and nuts. Bake in greased loaf pan at 375° for 55 minutes. I use 350°. You know your oven. I have used everything in this but carrots.
Heat oven to 350°. Press dough evenly into 12-inch pizza pan. Bake 15 to 20 minutes or until golden brown. Cool and place on serving plate. Spread whipped topping on cookie crust and garnish with fruit. Can serve immediately or refrigerate. Serves approximately 12.
Combine in large bowl the cut lettuce, tomatoes, onion and cheese. Drain and rinse beans; add to other ingredients. Just before serving, add Fritos and Catalina dressing and mix well.
Mix all ingredients. Toast coconut in oven; sprinkle on top. Put red cherry on top.
In large heavy saucepan, dissolve soda in buttermilk over low flame. Add sugar and Karo syrup and cook stirring over medium heat until soft ball forms when a small amount is dropped in cold water. Remove from heat and add butter, vanilla and pecans. Beat several minutes with wooden spoon. When mixture starts to thicken, drop by large spoonfuls onto wax paper to harden. Store in airtight container.
Preheat oven to 425°. Grease muffin tins. Combine Bisquick and 1/4 cup sugar in bowl. Make a "well" in center of mixture. Add sour cream and egg. Beat with a fork until well combined. Fold in blueberries with rubber scraper. Scoop 1/4 cup batter into each muffin cup (12 muffins).
Heat pineapple; add jello and stir until well dissolved. Let cool. Then add buttermilk, Cool Whip and nuts. Stir and mix well. Pour into bowl and chill.
Mix mustard and jelly.	Heat in a double boiler. Slice wieners and add to sauce.
Preheat oven to 350°. Combine cake mix, eggs, oil, orange peel and orange juice. Mix well. Drop mixture by the teaspoon onto an ungreased cookie sheet. If desired, top each cookie with a pecan half. Bake about 10 to 12 minutes or until golden. Cool on cookie sheet about 1 minute, then remove to cooling rack to finish cooling. Makes 4 dozen cookies.
Follow directions on package for preparing jello with the exception of substituting pineapple juice, drained from crushed pineapple, for the one cup of cold water. After adding the one cup of hot water to the jello, add cream cheese and stir until it is melted. Add the pineapple juice, pineapple, nuts and celery. Pour into chilled dish or molds. Place in refrigerator. Serve on lettuce leaves.
Mix all together; bake in casserole dish for 50 minutes in 350° oven.
Blend butter and 1 egg and mix with cake mix. Pat into baking dish (15 x 10-inch).
Saute onion, pepper and garlic in olive oil. Add to rest of ingredients. Bake at 400° for 1/2 hour then at 300° for 2 to 3 hours in bean pot.
In a large, shallow dish, combine oil, lemon juice, mustard, sugar and bouillon; mix well. Add potatoes, mushrooms, celery and onions. Cover; marinate in refrigerator 3 hours or overnight, stirring occasionally. Makes about 5 cups.
Peel and dice cucumbers into small pieces. Mix cucumbers and yogurt in serving dish. Add garlic salt to taste.
Put 1 pie crust in oven and cook around 350° to 375°. You will only want to soften top crust. Do not bake top crust. In bowl, mix chicken, soup and vegetables. Salt and pepper to taste. Pour into baked pie crust. Dot with butter. Cover and seal with other pie crust. Cut a few slits on top. Bake for 30 to 45 minutes, until good and brown. Serve with rice.
Heat oven to 350°. Cover baking sheet with aluminum foil or heavy brown paper. In large mixer bowl, blend cake mix, soda pop and almond extract on low speed, scraping bowl occasionally 1 minute. Fold in coconut. Drop batter by teaspoon about 2 inches apart onto baking sheet. Bake until set for 10 to 12 minutes. Slide foil with cookies onto wire rack. Cool cookies completely before removing from foil. Store cookies in freezer or between layers of waxed paper in a box.
Mix sugar, cocoa and flour, then add water. You may use milk, if you wish. Cook over low heat until syrup starts to get thick. Do not overcook. Add vanilla. Serve on hot buttered biscuits.
Rinse chicken breast with cold water and pat dry. Place chicken in a 13 x 9 x 2-inch baking dish. Sprinkle with salt and paprika. Melt butter in medium saucepan. Stir in remaining ingredients, except rice. Pour over chicken. Bake at 350° for 1 hour. Serve chicken gravy over rice. Makes about 6 servings.
Pour margarine over oatmeal in mixing bowl. Sift dry ingredients and mix with oatmeal. Beat egg and add. Add vanilla, blending into mixture. Add pecans. Cover cookie sheet with foil and drop by 1/2 teaspoonfuls. Bake at 325° for approximately 15 minutes or until lightly browned. Cool before removing from foil.
Mix in saucepan. Simmer 15 minutes or until slightly thickened.
My Mother is horrified at my method, but I don't want to fuss over a lot of frying, so I put all the ingredients and the ground beef into the saucepan and stir the whole concoction together. I add about 1/2 to 3/4 cup water and then let the curry cook on low heat until the hamburger is done. I also add fresh cut potatoes, carrots, peas and cauliflower to the curry and presto! It's all there and done!
Cook bacon in frying pan; drain most of fat but leave a little to saut onions. Set cooked bacon on paper towel. Drain cans of pork and beans; add to sauteed onions and rest of ingredients. Let simmer 5 to 10 minutes. Then put in crock-pot for 2 hours or more.
Stir and mix the puddings and jello in a bowl. Use the juice from the fruit; add water to make 3 cups. Boil juice. Pour over jello and puddings. Let set overnight in refrigerator.
Mix melted margarine and 3 tablespoons sugar. Stir in pretzels to coat well. Pat pretzel mixture in greased 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Combine first 7 ingredients in a bowl; set aside. Cook ground beef until browned; drain well and set aside. Pour half the cornmeal mixture into a greased 10 1/2-inch cast-iron skillet. Sprinkle evenly with beef. Top with cheese, onion and peppers. Pour remaining batter over top. Bake at 350° for 45 to 50 minutes. Let stand for 5 minutes before serving.
Spread Dijon mustard on 2 slices of whole wheat bread. Put a slice of Swiss cheese on each. Put sliced tomato and sprouts on one piece of bread; put sliced turkey on the other. Grill together. A great sandwich and low in calories!
Cook the onion in the margarine until soft. Add corn, zucchini, tomatoes and water to suit you. Add McKay's to suit your taste. Heat through. When hot, add milk to suit your taste. Serve over cubed cheese. Put cubes in the bottom of the soup bowl. Pour on soup and allow to just melt the cheese.
Combine equal amounts of punch and ginger ale. Freeze cherries in water in round jello mold. Float ice ring in punch for "wreath" look.
Arrange all ingredients for easy access. Whisk eggs together in a small bowl. Preheat wok or skillet on medium to medium-high heat. Add peanut oil and heat 1 minute. Then add eggs and let cook for 1 minute, without stirring, or until top is moist and bottom is cooked. Add rice and toss with eggs, coating rice with moist egg while chopping in cooked egg. Stir-fry for 2 minutes, then add scallions, carrots and ham. Stir-fry for 2 to 3 minutes more. Add peas and soy sauce; toss until heated through. Serves 4.
Sift together the first 3 ingredients. Add egg and vanilla. Cream together with the shortening, peanut butter and sugars. Roll into balls. Roll in sugar. Bake at 375° for 10 minutes. Remove from oven and put a chocolate kiss on each. Press until cookie cracks. Bake 2 to 5 minutes longer.
Combine milk and egg. Beat slightly. Add dry ingredients slowly, mixing each addition very thoroughly to prevent lumps. Cut steak in 1-inch cubes. Deep-fry at 325° for 5 minutes until brown.
Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in large skillet. Add chicken. Stir-fry 3 minutes. Remove chicken. Add bell pepper and onion. Stir-fry 3 minutes. Add water chestnuts and juice mixture. Cook, stirring until boils and thickens. Add chicken and pineapple. Simmer. Serve over warmed chow mein noodles or steamed rice.
Prepare pudding according to box instructions. Mix together peanut butter and powdered sugar until crumbled. Press half of the crumbs in bottom of pie shell. Place cooled vanilla pudding in pie shell. Put rest of crumbs on top. Top with whipped topping. Refrigerate.
Cream butter, syrup and sugar. Add beaten eggs and vanilla; mix well. Add nuts. Pour into two unbaked pastry shells. Bake 40 minutes at 350°.
Part 1: Spread wafer crumbs in 9 x 13-inch pan.
Dissolve yeast in 1/3 cup warm water. Add 2 cups of water, salt, egg, sugar and shortening. Put flour as needed, about 7 cups. Spread mixture on floured board. Knead dough until smooth and elastic. Place in oiled bowl, turning to oil surface. Cover with damp cloth. Place in refrigerator until needed. Shape dough into rolls. Place on greased baking pan. Let rise in warm place until doubled in bulk. Bake in 375° oven for 10 to 25 minutes. Yield: 24 rolls.
Place salmon, butter and salt and pepper on heat until butter melts. Scald 2 cups milk. Add together. A potato cooked with salmon will add thickness. Instant onion will also enhance flavor.
Cream butter and sugar. Add egg yolk, nutmeg, baking soda and flour. Stir in milk and vanilla until a stiff dough forms. Chill 15 minutes, if desired. Roll out on lightly floured board. Cut with bottle cap a decorative round. Just off center with fork, pierce all over. Bake at 400° for 5 to 8 minutes or until golden.
Cream shortening, oleo and sugars. Add beaten eggs; beat well. Add vanilla, then add flour, salt and soda. At the last, mix in the oats, nuts and coconut by hand. Grease cookie sheet. Drop by spoonful and mash down with fork. You can also make a roll and wrap in wax paper and refrigerate overnight.
Cook broccoli a few minutes. Combine margarine, soup (diluted with 1/2 cup milk), Cheez Whiz and about 1 tablespoon chopped onion. Heat this on stove until cheese is melted. Layer broccoli and cooked rice in baking dish. Pour heated mixture over broccoli and rice. Bake at 325° for 40 minutes in a 9 x 13-inch pan.
Mix all together and top with buttered bread crumbs. Bake at 350° for 30 minutes. More chicken the better! Serves 6 to 8.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2-quart, oblong baking dish, firmly shape into an 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off fat; reserve 1 to 2 tablespoons drippings.
Brown ground beef and onion. Drain well. Mix ground beef, onion, pepperoni, spaghetti sauce and noodles. Layer ground beef and Mozzarella cheese in a casserole dish, ending with Mozzarella cheese on top. Bake at 350° for 30 minutes or until cheese is melted.
Mix eggs, flour, salt, pepper and water. Soak pork in batter. Deep fry.
Roll fresh chicken wings in cornstarch and then deep fry until golden brown. Set aside. Mix sugar, soy sauce and chives in a bowl. Add 3 to 4 drops of Tabasco, if desired.
In a deep saucepan, melt butter. Saute onion and garlic until golden. Slice tomatoes and add with dry mustard, salt and pepper. Simmer, uncovered, 8 to 10 minutes. Stir in tomato paste. (If tomatoes are not full flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly. Puree in a blender, then strain to remove seeds and skins. Add 1 to 2 cups light cream. Reheat to serve, but do not boil. Add sherry to taste.
Combine first four ingredients. Put in the cold water. Soften yeast in the warm water. Mix all together then start adding the flour. I usually add half and stir it in and keep adding flour until it is getting hard to do. Put on floured board and knead for about five minutes. If it sticks to board, add more flour. Put in large greased container and let it rise until double in bulk. Punch down and let rise again.
Brown ground beef and onions. Pour off grease. Mix all other ingredients in a casserole dish. Cover. Cook 1 hour at 350°.
Prepare Creamettes mostaccioli according to package directions; drain. In large pan, heat cream and margarine on low heat. Do not boil. Add mostaccioli, cheese, parsley, salt, pepper and garlic powder. Toss gently to coat. Serve immediately. Makes 6 to 8 servings.
Mix Cool Whip, pineapple, nuts and lemon juice. Pour into crust and chill for 3 hours (better if overnight).
Combine ingredients, bring to boil for 30 minutes in open kettle. Simmer 20 minutes. Put in jars and process for 20 minutes in boiling water.
Combine sugar and flour; stir with a spoon. Add cocoa, water, margarine, and oil in a sauce pan and bring to a boil; add to flour and sugar mixture and stir. Mix soda with buttermilk and stir into the mixture; add eggs and vanilla. Bake in a 13 x 9 inch pan for 30 to 35 minutes. Leave in pan and let cool before icing.
Cream butter and sugar. Add beaten egg whites; mix well. Add flour alternately with milk. Add vanilla; mix well. Pour batter into greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Mix cool ship, dry jello and cottage cheese until jello is dissolved. Open and drain Mandarin oranges. Put mandarin oranges into cool whip. Fold mixture in gently. Refrigerated for about 1 hour.
Butter sides of 2-quart saucepan. In it combine sugar, corn syrup, hot water and salt. Cook and stir until sugar dissolves and mixture comes to boiling. Cook to hard ball stage without stirring (strings form from spoon). Remove from heat. Immediately beat egg whites until stiff. Pour hot syrup slowly over stiffly-beaten egg whites, beating constantly at high speed with electric beater (about 5 minutes). Add vanilla; continue beating until mixture forms soft peaks and begins to lose its gloss. Add chopped nuts. Drop divinity from teaspoon, pushing off with second spoon on cookie sheet covered with waxed paper.
Cream shortening. Add sugar, eggs, vanilla, and sour cream. Mix well. Sift flour with baking powder, salt, and baking soda. Add to cream mixture. Chill. Scoop by teaspoon onto cookie sheet. Bake at 350 for 12-15 minutes. Frost with canned sour cream frosting.
Preheat oven to 350°. Line 30 medium muffin cups with paper baking cups (or if you prefer a cake, grease and flour a 12-cup Bundt cake pan). Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into muffin cups. Bake for 20 minutes (40 to 45 minutes for Bundt cake). Let cool and then ice with Creamy Cocoa Frosting.
Beat eggs. Add oil, sugar and vanilla; continue beating until mixture is thick. With spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants. Stir gently into zucchini mixture just until blended. Divide equally between 2 greased and floured loaf pans. Bake in preheated moderate oven at 350° about 1 hour or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Turn out on wire racks to cool.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. In a bowl, mix potatoes, onions, salt, pepper, cheese, sour cream, 1/2 cup melted butter and soup. Spoon into prepared pan.
In a large frying pan, steam chilies, jalapenos and tomatoes. Push to remove air. Place in a plastic bag to steam. Remove skins.
Heat oven to 350°. Fry bacon; remove and drain. Saute onion in bacon drippings. Pour beans into 1 1/2-quart casserole. Stir bacon and onion into beans. Add remaining ingredients. Mix well. Bake 45 minutes.
Combine all ingredients; spoon into a lightly greased 1-quart baking dish. Bake at 350° for 15 to 20 minutes. Serve with tortilla chips.
Mix together. Put into 9 x 13-inch pan. Pour mushroom soup on top. Bake at 325° for 1 hour.
Brown meat and onion in a small amount of fat. Add tomato soup and beans (I like to mash half of the beans with a potato masher), chili powder, salt, vinegar and enough water for the desired consistency. Cook about 20 minutes on medium heat.
Boil chicken with salt for 30 minutes. When cooked, tear into pieces and put in bottom of deep casserole dish. Then spread can of cream of mushroom soup on top of chicken. Then spread the package of dressing on top of soup. Sprinkle sage next. In bowl, mix eggs with 1 can of chicken broth that the chicken cooked in. Use the soup can to measure broth. Pour this over chicken in casserole dish. Cut up onion and celery and place on top next. Cut up the margarine and put on top of onion and celery. Cut bread into squares and place on top. Preheat oven to 350° and bake approximately 1 hour.
Melt chocolate over hot (not boiling) water. Add remaining ingredients and mix well. Let stand for 30 minutes. Form into 1-inch balls. Roll in granulated sugar. Let ripen in tight container for at least 1 week.
Mix all except noodles. Bake at 325° for 55 minutes. Serve.
Preheat oven to 350°. Grease a long pan and place cabbage slices over bottom. Cut potatoes into 1/4-inch round slices. Place over cabbage and carrots. Slice onion in thick slices and place over potatoes. Cut sausage roll into 1/4-inch slices and place on onions. Bake, covered, for 1 hour.
Soak peppers 24 hours in 1 cup salt and 1 gallon of water. Freshen in fresh water for 1 or 2 hours. Drain and chop each separate (then measure). Mix all together. Add seasonings and let stand in a crock overnight. Drain off vinegar. Remove bubbles, seal and process.
Drain pineapple. Add enough water to equal 2 cups. Heat liquid; pour over jello. Mix remaining ingredients in bowl; pour jello over and mix well. Mold in a 9 x 13-inch pan.
Peel and cut yams into 1-inch cubes. Steam yams until soft. Beat yams with mixer beater until smooth. Add margarine and milk. Serve as an accompaniment to ham or pork.
Mix all together. Drop by teaspoon on cookie sheet and bake at 375° for approximately 14 minutes.
Boil chicken and debone, tear into small pieces. Combine in pan and heat on low the cream of chicken, cream of mushroom, Cheddar cheese and Ro-Tel tomatoes. Dip tortillas in soup sauce and layer in dish. Sprinkle on layer of onion, chicken and chilies. Spoon some sauce on top. Repeat layering until everything is used up. Bake at 350° until bubbly and melted. To make it hotter, use some jalapeno peppers.
Beat egg yolks with a wire whisk and blend in sweetened condensed milk. Add grated lime rind and lime juice; mix well. Pour into crust. Chill for 2 hours.
Wash and soak the rice for 10 minutes. Deep fry the Ricotta cheese in butter and keep aside. Fry the onion and bay leaf in butter until brown; add chili powder, salt, cloves, cardamom, cinnamon, cumin seed, powder and water and boil. Add carrot slices, rice, peas and fried Ricotta cheese and cook until the rice has absorbed all the water and each grain is separate. Fry the potatoes and add it to the dish and cover the vessel. At the end, add the coriander to garnish. Serves 6.
Into a blender, pour a little apple juice, a small handful of cashew nuts, a little honey, half a banana, a dash of pure vanilla and nonfat dry milk or soy milk. At this point you can add berries, peanut butter, carob powder or any flavor you desire. Then add handfuls of crushed ice and continue blending until the shake is thick and smooth.
Melt margarine and saute chopped onion and bread cubes. Combine onions and bread cubes with burger, cheese, eggs and spices. Press into oiled 9 x 9 x 2-inch baking dish.
Grate cabbage, carrots and onion (I use a food processor). Mix water, sugar and vinegar; pour on veggies and let sit a few hours. Drain off liquid. Mix with mayo. Season to taste with salt.
For 1 loaf, use 10 x 7-inch pan. For 2 loaves, double recipe and use one 9 x 13-inch and one 10 x 7-inch pan.
Combine pudding mix and milk. Beat for 1 to 2 minutes until well blended. Stir in rice and raisins. Spoon pudding into individual bowls. Chill. Garnish with whipped topping and a cherry. Yield: 6 servings.
Cut broccoli into bite-size pieces. Chop onion and cut grapes in half. Add sunflower seeds. Crumble cooked bacon and mix together. Then mix mayonnaise, sugar and red wine vinegar, pour over salad mixture and chill in refrigerator.
Mix brown sugar, flour and salt. Gradually add milk. Mix well. Beat egg yolks. Add. Cook until thick. Add butter. Swirl on meringue. Bake at 325° for 20 minutes.
In large bowl, mix together the 2 ingredients until soft. Pour into 2 deep graham cracker crumb crusts. Cover with foil and freeze. Easy and quick on a hot, summer day. You may make your own crust with graham crackers and put in a 9 x 13-inch pan. You may add yellow food coloring too, but not necessary.