HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop or cut up in small pieces; let stand at least 1 hour. Put 3 tablespoons of oil in skillet and heat. Drain vegetables. Put in skillet. Add 1/2 cup water and cook 20 or 30 minutes.
Cook until dissolved the water, pineapple juice and marshmallows. Add lemon and orange jello, stirring until dissolved. Cool until almost set at room temperature. Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix. Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Preheat oven to 300°. Line 2 cookie sheets with parchment paper or leave them ungreased. Cream the butter, sugar and vanilla until light and fluffy. Add the flour and mix on low speed until very well blended. Add the nuts and mix well until well blended. Measure out generously rounded teaspoonfuls of dough and roll them into balls with your hands. Place about 2-inches apart on the prepared cookie sheets. Bake the cookies until they begin to turn golden, about 30 minutes. To test for doneness, remove 1 from sheet and cut in half. There should be no doughy strip in the center. Roll the cookies in the powdered sugar while hot. Then cool on the cookie sheets. Serve after cookies have cooled.
Sift together the flour and soda. Mix all ingredients together and bake at 350° for 45 minutes.
Heat oven to 350°. Grease 13 x 9-inch baking dish. In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well. Spoon into prepared dish. Combine other ingredients in order listed. Mix until just moistened. Batter will be lumpy. Pour over chicken mixture. Bake 50 to 60 minutes. Sprinkle with cheese. Return to oven to melt cheese. Let stand 10 minutes before serving. Serves 8.
Chop all ingredients. Add seasonings, sugar and vinegar. Cook 40 minutes. Can and seal.
Wash and cut broccoli into bite size pieces. Combine salad dressing, vinegar and sugar; mix well. Pour dressing mixture over other ingredients and toss. Refrigerate 2 hours before serving.
Preheat oven to 400°. Cut up chicken and place in a pan. Melt butter and squeeze fresh lemon juice into butter. Baste chicken. Sprinkle with oregano and bake at 400° for 1 hour.
Cream together butter and 1 cup sugar. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture. Pour into greased casserole dish. Combine cherries with remaining 1/4 cup sugar and 1/4 cup reserved cherry juice. Heat cherry mixture and pour over batter. Bake at 350° for 35 to 40 minutes. Serves 6.
Mix sugar, water and cornstarch. Cook until thick and clear. Add red food coloring. Let cool. Put raw strawberries in glaze. Stir and pour in a baked crust.
Cook chicken. Saute celery, pepper and onion. Add cheese and soup. Add 1 cup chicken broth. Mix spinach with chicken mixture. Bake, uncovered, for 30 minutes at 350°.
Fry hamburger with onion. Layer corn tortillas (cut in 1/4) in pan. Put 1 teaspoon hamburger on each piece, 1 teaspoon green chili on top of hamburger, then 1 teaspoon tomato sauce, top with grated cheese. Repeat layers until all ingredients are gone. Pour can of milk over all. Cover with foil. Bake in oven at 350° for 30 to 35 minutes until milk evaporates.
Cut butter into small pieces and set aside to warm to room temperature. Grease an 8 x 8-inch square (not glass) baking pan with butter and set aside. Sift together dry ingredients in mixing bowl. Add the butter pieces and rub in with fingers. Knead mixture gently to make a soft dough. Press into the prepared pan and flatten, using fingertips. Prick all over with a fork and bake in a preheated 325° oven for 30 to 35 minutes or until a pale golden color. Cool slightly, sprinkle with a little granulated sugar and cut into 1 x 2-inch fingers. Cool on a wire rack and store in an airtight container.
To make dressing mix together sugar, salt, pepper, celery seed, mustard and vinegar. Add mayonnaise, slowly, stirring well. Refrigerate dressing until ready to make slaw. Cut garlic in half, rub salad bowl with cut side of garlic clove. Add cut cabbage. Pour desired amount of dressing over cabbage and mix well. Chill.
Have cheese and oleo at room temperature. Mix well together with your hands, then add other ingredients. Roll in 1-inch balls. Bake at 400° for 15 to 20 minutes on ungreased cookie sheet.
Brown ground beef and onion. Drain. Stir in tomato sauce and seasonings. Cook 5 minutes. Place biscuits in greased muffin tins, pressing to cover bottom and sides. Spoon meat mixture into biscuits. Top with cheese. Bake at 400° for 12 minutes or until brown. Makes 20 pizza cups.
If apples lack tartness, sprinkle with the 1 tablespoon lemon juice. In mixing bowl, combine sugar, flour, cinnamon and nutmeg (for a very juicy pie, omit the flour). Add sugar mixture to the sliced apples; toss to mix. Fill pastry-lined pie plate with apple mixture; dot with butter or margarine. Cut slits in top crust for escape of steam; place pastry atop filling. Seal and flute edge. Sprinkle some sugar atop, if desired.
Combine all ingredients except jelly and sauce. Mix well and make balls. Brown in skillet. Combine jelly and chili sauce and mix well. Pour sauce over meat balls and bake in a 350° oven for 45 minutes or place in large skillet on top of stove and simmer for 20 minutes.
Coat liver in mixture of flour, salt and pepper. Set aside. Saute onion in butter until tender. Add liver and brown lightly on both sides. Dissolve bouillon in boiling water. Add mushrooms, bouillon, wine and basil. Cover and simmer 15 minutes or until liver is tender. Serves 4.
Cream together sugar	and oleo. Blend in sour cream. Add 3 eggs; blend. Add remaining 2 eggs and blend. Combine dry ingredients. Stir vanilla into milk. Add dry ingredients and milk alternately to creamed mixture. Blend after each addition (do not beat as it would incorporate too much air and lighten texture).
Combine all ingredients well in a casserole dish. Bake for 1 hour at 325°.
Combine sugar, eggs, evaporated milk and vanilla in large mixing bowl. Add enough milk to fill freezer 3/4 full.
Combine softened cream cheese, margarine, sugar and vanilla until well blended. Add flour and salt. Mix well. Chill. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with assorted cookie cutters. Place on ungreased cookie sheet. Decorate with colored sugar or icing. Bake at 375° for 8 to 10 minutes, just until edges start to brown lightly.
Mix and put in crock-pot. Cook all day. If cooked on range top, simmer 2 to 3 hours.
Mix all at one time, except brown sugar and pecans. Beat 3 minutes. Pour into 9 x 13 greased pan. Sprinkle with brown sugar and pecans. Bake at 350° for 45 minutes.
Heat oven to 400°. Cream butter flavor Crisco and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, salt, vanilla and almond extract. Stir in flour. Place dough in cookie press. Press into desired shapes 2 inches apart on cooled, ungreased baking sheet. Bake at 400° for 5 to 7 minutes or until set, but not brown. Cool on baking sheet one minute. Remove to cooling rack. Makes 4 to 4 1/2 dozen cookies.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and beat until blended. Stir in orange juice, lemon extract, salt and coconut, mixing well. Pour into pie crust. Bake at 350° for 45 to 50 minutes or until a knife inserted in center comes out clean.
Preheat oven to 325°. Cream butter and sugar together. Beat well. Continue beating, add eggs one at a time. Add flour and baking soda. Beat well. Add sour cream and vanilla. Pour into greased and floured tube pan. Bake one hour or maybe a little longer.
Mix first 4 ingredients together. Place chicken on top. Put a pat of butter on each piece of chicken; season to taste. Bake for 1 hour at 375°.
In a 2-quart saucepan, saute carrots, celery, onions and garlic in margarine. Add remaining ingredients except cheese. Simmer, covered, for 15 minutes. Top each serving with Parmesan cheese. Serves six.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 of the eggs and oil (mixture will be crumbly). Press mixture in bottom of 13 x 9-inch pan for crust. Press up sides.
In a glass pie pan, layer all three ingredients, placing cream cheese on the bottom of the pan, chili in the middle, shredded Cheddar cheese on top. Place in microwave on High for about 5 to 6 minutes. Use nacho chips to dip with. Great for parties and snacks.
Separate rolls. Dip each into margarine, then into sugar and cinnamon mixture. Stack unevenly in casserole or ring pan. Bake at 425° for 20 to 25 minutes. Turn out onto plate. Drizzle powdered sugar icing over top, if desired.
Note: For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring.
Bake cake mix according to instructions on box. Cool completely; break into small pieces. Mix together Jell-O, Dream Whip and milk; beat well. Refrigerate 1 hour.
Sift flour. Measure and sift with baking soda, salt and baking powder. Mix with corn meal. Combine bacon fat, sugar and eggs. Add sour milk. Combine with dry ingredients. Beat only until smooth. Fill well-oiled muffin pan 2/3 full. Bake in hot oven (435°) for 15 to 20 minutes.
Brown meat and onion in skillet; drain. Add salsa and tomato sauce with bouillon cube. Bring to boil, then simmer, covered, for 5 minutes.
Blend all ingredients together with electric mixer on medium speed for 3 minutes. Bake in greased and floured tube pan for 40 minutes at 350°.
In a saucepan, bring sugar and syrup to a full boil. Remove from heat. Add peanut butter, oleo and vanilla. Add enough cornflakes to be able to press into well-buttered 13 x 9-inch pan. Cut into squares while still warm.
Heat oven to 350°. Lightly grease or spray a 9-inch pie pan with vegetable spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan. Bake for 50 minutes or until center is puffed up. Makes 8 servings (112 calories).
Mix all together and bake at 350° in a greased 9 x 13-inch pan for about 1/2 hour. Top will turn light brown.
Cream butter, Crisco and sugar. Add eggs, one at a time. Add flour, a cup at a time. Add milk, a third at a time, then mix good. Beat 3 minutes. Put in a tube pan (greased and floured). Place in cold oven. Turn to 350° and bake for 1 hour and 15 minutes.
Line a buttered 9 x 13-inch serving dish with half the graham crackers. Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes. Fold in whipped topping. Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish. Chill for 2 hours. Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well. Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition. Spread over dessert.
Cream the butter, sugar and vanilla until fluffy. Add flour and salt. Blend well. Add nuts. Mix well and shape into 1-inch balls. Bake at 325° for 20 minutes. Do not brown. Cool and roll into confectioners sugar.
Make a syrup of the 1 cup of water and 2 cups of sugar. Cook until sugar is dissolved. Add the remaining ingredients. Makes about 30 cups.
Heat oven to 350°. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat. Add milk gradually, stirring as you add. Bring to a boil and cook 1 minute; stir constantly. Remove from heat and add corn and egg. Place in baking dish. Top with breadcrumbs. Bake for 30 minutes.
Mix the Kool-Aid, Jell-O, and water together. Add sugar, lemonade, and pineapple juice. Stir well and freeze. Thaw one hour before serving and add 2 liters of soda.
Place chicken, boned side up, between two pieces clear plastic wrap. Working out from the center, pound each lightly with meat mallet to 5 1/2 x 5 1/2 inches. Remove wrap. Place a ham slice and a cheese slice on each cutlet, cutting to fit within 1/4 inch of edges. Top with some tomato; sprinkle lightly with sage. Fold in sides; roll up jelly roll fashion, pressing to seal well. Combine crumbs, Parmesan and parsley. Dip chicken in butter, then roll in crumbs. Bake in shallow baking pan at 350° for 40 to 45 minutes. Remove to platter. Blend mixture remaining in pan until smooth; serve over chicken. Serves 6.
Mix together shortening, brown sugar and white sugar. Sift and add flour, soda, eggs, hot water, vanilla and salt. Add oatmeal, nuts, chocolate	chips or butterscotch chips. Drop by teaspoonful on cookie sheet. Bake at 350° for 10 to 15 minutes.
Combine soups, sour cream, picante sauce and onion. Heat to almost boiling. Grease 9 x 9-inch baking pan. Break tortillas into pieces. Line pan with half of the tortillas. Spread half of chicken on tortillas and pour half of soup mixture over top. Repeat layers with remaining ingredients and top with cheese. Bake in 350° oven for 30 to 40 minutes.
Brown meat and cook until tender, 2 to 2 1/2 hours. Add mushroom and onions. Cook until onions are done. Add 6 to 8 cups water, soy sauce and vegetables. Thicken with cornstarch in a mixture of 1/2 water and 1/2 soy sauce. Serve over rice or noodles.
Press crescent rolls flat on baking sheet. Do not separate rolls. Bake according to package directions until golden brown. In a medium bowl, combine cream cheese, mayonnaise and dressing mix. Spread mixture on cooled crescent rolls. Top with finely chopped vegetables, spreading evenly to cover rolls. Chill until firm. (Best made a day ahead.) Serves 12 to 15.
Mix sugar and cinnamon in custard cup. Toast bread. Spread with soft margarine. Sprinkle with sugar-cinnamon mixture. Cut each slice of toast into 4 strips. Put them together on plate like stacked logs to make the wall of a log cabin. Start from the top and eat all the logs.
Combine first four ingredients and beat with electric mixer until light and fluffy. Add remaining ingredients, stirring well. Let rise once. While it rises, prepare the caramel.
Fry hamburger half done. Cut onion, green pepper and celery in fine pieces and add. Let simmer 1/2 hour. Add salt and pepper, then add tomato soup. Simmer 2 hours. Keep steam in for best results.
Combine cornstarch, ginger, chicken broth and soy sauce in a 2-cup glass measure. Stir well. Microwave, uncovered, at High for 2 to 3 minutes or until thickened, stirring every 30 seconds. Set aside.
Slice mango, chunk tomatoes and slice leek; toss well. Whisk together the lemon juice and pulp, safflower oil and dry mustard; pour over mango mixture. Toss well. Serve chilled or at room temperature.
Brown sausage. Remove sausage and cook the pepper, onions and celery in as little grease as possible. Boil 7 cups water. In boiling water, put soup, rice and almonds. Don't cook. Immediately stir all ingredients together. Cover and bake at 350° for 40 to 45 minutes. Stir once or twice while baking. Serves 10 to 12.
Pack dills and cukes in jar. Boil brine and pour over hot and seal.
In a large skillet, melt butter and saute bell peppers, jalapeno, onion and carrot; cook until onion is clear. Add the stewed tomatoes; stir and cook about 5 minutes. Add 3/4 cup water, stirring until mixture boils. Add meat, stirring well.
Mix sugar, cocoa, milk and oleo in a saucepan. Bring to a boil and boil for 1 minute. Remove from stove and add remaining ingredients. Stir well. Drop by teaspoon on wax paper. Makes 4 to 5 dozen.
Place dry ingredients in a large bowl and mix thoroughly. Add rest of ingredients and mix well. Bake in well-greased and floured pans. Bake at 350° for 30 minutes. Remove from pans and cool. Makes 2 (9-inch) or 3 (8-inch) layers.
Spray skillet with vegetable spray and saute squash and onion until tender. Add mushrooms, tomatoes and seasonings. Cook 5 minutes. Mix with cooked rice.
Sift flour, baking powder and baking soda. Beat eggs well. Add buttermilk and salt and beat again. Then mix in dry ingredients and oyster juice. Add oysters and stir to coat. Deep fry at 350°.
Mix all together. Spread in a 13 x 9-inch pan or two 8-inch pans. Sprinkle top thickly with sugar and cinnamon (is good with chopped nuts). Bake at 375° for 15 to 21 minutes.
Preheat oven to 400°. Follow directions for pie crust mix. Roll out pie crust on a flat, floured surface. Butter crust with butter or margarine. Sprinkle on brown sugar until it covers pie crust, then sprinkle cinnamon over brown sugar. Roll crust like a long, thin cinnamon roll. Cut sections 1-inch thick. Place sections on a buttered 13 x 9-inch casserole dish in an upright position so that the swirls are showing on both sides. Bake 15 minutes. Let cool 3 minutes and enjoy.
Sear meat and onion until browned; add mixed vegetables and soup and mix well. Turn into buttered casserole dish and top with Tater Tots. Bake at 350° for 45 minutes.
Cook bacon in an 8-inch cast-iron skillet until crisp. Remove bacon, reserving 2 tablespoons drippings. Heat skillet with drippings in a 425° oven for 5 minutes. Combine crumbled bacon and cornbread mix and remaining 4 ingredients, stirring just until dry ingredients are moistened. Remove skillet from oven. Pour mixture into skillet. Bake at 425° for 30 to 35 minutes or until golden brown.
Measure Rice Krispies cereal; crush to 2 cups. Place in shallow dish. Stir in paprika. Set aside.
Heat oven to 350°. Rinse chicken with cold running water; blot dry with paper towels. Coat nonstick baking sheet with vegetable cooking spray.
Mix sauerkraut, green bell pepper, celery, pimento and onion together.
Combine all ingredients in large mixing bowl; blend well. Pack in a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 to 1 3/4 hours. Serves 6.
Preheat oven to 375°. Cook stuffing as directed on package. Slice green pepper in small strips, then cut strips in half. Mix water and soup in a bowl.
Melt butter and pour over the graham cracker crumbs, confectioners sugar and peanut butter. Mix well and shape into bite size balls. Melt chocolate chips in double boiler with the paraffin. Dip the peanut butter balls in the chocolate and place on a greased cookie sheet. Mmmmmmm good!
Combine beef, pork and seasonings. Mix well. Add remaining ingredients. Place in a loaf pan. Bake at 350° for 1 1/2 hours.
Mix the cream cheese, wine and garlic powder. Add the crabmeat. Bake in a casserole at 350° for about 20 minutes. Serve with crackers or toast rounds.
In a skillet, cook beef and onion until the meat is browned and onion is tender. Drain. Stir in the remaining ingredients; bring to boil. Reduce heat; cover and simmer until macaroni is tender, about 20 minutes. Stir occasionally, adding additional water if needed. Yields 4 to 6 servings.
Brown meat. Sprinkle onion soup mix and ginger over meat. Arrange layer of noodles over meat and add mushrooms. Pour water over noodles. Cook on low 20 minutes. Blend flour into sour cream and add to stroganoff. Cook 3 minutes.
Make 4 cheese sandwiches (with 2 slices of American cheese in each sandwich). Remove crusts and arrange in baking dish. Mix eggs, milk and dry mustard and pour over sandwiches. Bake in 400° oven for 20 minutes or until brown on top.
Cover with all ingredients and refrigerate overnight in a 13 x 9-inch pan. Next morning add 1 bottle Worcestershire sauce and black pepper. Bake in 275° oven for 6 to 8 hours. Cover with barbecue sauce.
Cook rice. Drain off excess water. While hot, mix in drained pineapple. Add sugar to taste. Let set until cold. Whip the cream and fold into rice. Add a few marshmallows, if you like.
You may add 1 1/2 tablespoons dill weed (fresh if possible); I don't.
In 1 1/2-quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat. Makes 2 servings.
Cook noodles according to package directions; rinse and drain. Brown hamburger in skillet. Add next 6 ingredients; mix well. Cook for 5 minutes; remove from heat. Combine noodles with cottage cheese, sour cream and green onions. Alternate layers of noodle mixture and meat mixture in 2-quart baking dish, ending with meat mixture. Top with Cheddar cheese. Bake at 350° for 30 minutes, or until heated through.
Lightly brown ground meat and onion. Drain off fat. Spread in bottom of casserole dish. Mix cream soup with 1/2 can milk. Spread corn over meat and soup over corn. Don't stir. Sprinkle cheese over soup. Cover top with frozen Tater Tots. Bake at 325°, covered, about 30 to 40 minutes, or longer if potatoes are not done.
Prepare cake mix according to package directions. Grease 9 x 13-inch pan. Combine pecans and coconut; sprinkle in bottom of pan. Pour prepared cake mix over pecan and coconut mixture.
Mix whole wheat flour with water into a firm texture. Make sure all flour is mixed well (medium to firm dough). Let set for 45 minutes (no less). Put dough in a colander and while running cold water, continually squeeze dough to wash out starch from mixture. Continue to squeeze dough, while at the same time, making sure dough stays firmly together. Keep rinsing until all graininess is removed and water is clear from rinsing. Cover with water until ready to use. Yield: 1 pound.
Skin, split and bone chicken breasts. Skin and bone thighs. Cut chicken into 1-inch pieces. Blend chicken broth into cornstarch; stir in soy sauce and sugar. Set aside.
Mix beef, sweet relish, garlic powder, onion powder, onion salt and egg. Form into balls. Put into bag of Shake 'N Bake. Cover good. Cook at 350° for 30 to 40 minutes.
Beat eggs until light and foamy. Beat in sugar, vanilla and margarine until creamy. Combine flour, baking powder and salt. Add to egg mixture. Mix until blended. Stir in nuts. Mixture will be stiff. Spread in 13 x 9-inch greased pan. Bake at 350° for 25 to 30 minutes. Makes 2 dozen.
Put all ingredients in gallon pitcher. Finish filling with water. Stir. Chill or serve over ice.
Chop apples; do not peel. Sprinkle with lemon juice. Add celery, yogurt, pecans and spices. Serve on purple cabbage or lettuce leaf. Makes 4 servings. Calories: 61.8. Fat grams: 1.405.
Melt margarine. Add eggs and sugar to margarine and beat. Add buttermilk and mix thoroughly. Add vanilla and coconut. Mix thoroughly. Pour into 2 deep dish pie shells. Bake at 300° for 1 hour.
Mix all ingredients in a large Dutch oven. Add water, if needed to reach your favorite consistency. Cook until vegetables are tender, but not mushy! Makes 6 servings.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread with whipped topping over pineapple. Refrigerate 3 hours or until ready to serve.
Saute the onion in the butter until translucent. Add the potatoes and combine. Add the lemon juice, thyme and salt. Mix well.
Cream butter and lemon juice. Beat in herbs, salt and pepper and chill. Use on corn-on-the-cob or other vegetables.
Wash greens in cold water to remove grit or any dirt. In a large pot filled 3/4 full of water, add the bacon grease and salt. Bring to a boil. Add the greens by the handful to the pot, letting them have a little time to start to cook down before adding more. When pot is full, you will need to poke the greens down for a few minutes as they like to come to the top of the pot and run over. Add 1/4 teaspoon of baking soda to the greens to take the bitterness out. Cook at a boil until greens are tender, perhaps a half hour. Drain well. While greens are draining in the colander, cut them up using two knives.