HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine cornstarch and water. In a large saucepan over medium heat, bring turkey broth and pan juices to a boil. Stir in cornstarch mixture and continue heating until gravy is thickened. Season to taste with salt and pepper.
To make low-fat, use lite cake mix, lite Cool Whip and 2 egg whites.
Lay ingredients layered on a large platter. First start with beans, next spread sour cream, guacamole, Cheddar and Jack cheese, tomatoes, olives and salt and pepper as much as you wish. Garnish top with green onions.
In 2-quart glass casserole, place broccoli, onion and butter; cover. Microwave on High 8 minutes or until broccoli is thawed or tender. Stir in seasonings and flour. Gradually add broth and milk, stirring until smooth. Cover and microwave 10 to 12 minutes, stirring occasionally. Let stand a few minutes before serving. Serves 4 to 6.
Saute onion and green pepper in margarine. Add to green beans and tomatoes. Add salt, garlic powder and black pepper. Simmer for 20 minutes.
Melt margarine. Work margarine, sugar and peanut butter together. Roll into bite size balls. Melt chocolate and paraffin together in double boiler. Dip balls in chocolate mixture and let cool on wax paper. Use toothpicks to dip balls.
In 1 cup water, soak barley overnight. Drain. Combine tomato sauce, water, mustard and vinegar. Combine barley, ground turkey, onions, egg, garlic, pepper and 1/2 cup sauce. Mix thoroughly and arrange in loaf pan. Pour additional 1/2 cup sauce over top. Bake at 325° for 1 hour. Serve with remaining sauce. Not essential to soak barley but more tender.
(Preparation Time: 20 Minutes; Cooking Time: 1 Hour 20 Minutes)
Cook beans until done. Add salt and pepper to taste. Add chili con carne to beans.
Sift dry ingredients; add oil, coffee and milk. Mix on medium for 2 minutes. Add eggs and vanilla; beat 2 more minutes on medium speed. Pour into greased and floured pans. Bake at 325° until cake pulls from side of pans (about 30 minutes). Let cake cool 15 minutes before removing from pans.
Use new washed flower pot (plastic or glass, not clay; it contains lead) with no holes in the bottom of the pot. Alternate putting a layer about 1-inch thick cream cheese mixture, then Oreos until you reach the top. End up with Oreos on the top so it looks like dirt. Then top with gummy worms. Mixture best if it sets for several hours in the refrigerator; overnight is even better. Can use new washed digging spade to serve the flower pot cake.
Mix well and put into an uncooked pie shell. Place half pecans on top. Bake at 350° for 45 to 50 minutes.
Melt butter in a skillet. Add olive oil. Saute onion and garlic in same skillet. Add rosemary, basil, black pepper and shrimp. Cook until shrimp loses transparency (do not overcook). Add salt to taste. Add wine and cook until oil and wine become slightly thickened. Sprinkle parsley over. Serve with fresh Parmesan cheese and lemon wedge to garnish.
Mix cream cheese, sugar and egg yolks. Trim crust off bread and roll slices flat with rolling pin. Spread cheese mixture on bread and roll. Pinch seam. Dip in butter, then roll in sugar. Place in ungreased cookie sheet. Freeze overnight (or until needed). Bake at 400° for 15 minutes. Great for making ahead and baking when wanted.
Flour steak and brown in oil. Remove from skillet and drain oil. Pour 1 can tomatoes in skillet. Place steak on top and pour remaining can of tomatoes on steak. Cover and simmer for 1 1/2 hours. Serve with mashed potatoes. Serves 4 to 6.
Blend 3/4 cup water and 2 tablespoons flour in shaker. Boil potatoes in skins until tender. Peel and let stand about 10 minutes before slicing so they won't break apart too much. Dice bacon; stir-fry until crisp. To this add water, vinegar, salt, pepper, onion salt and 3/4 cup sugar. Stir until blended. Add water and flour mixture to mixture; stir until smooth. Add to sliced potatoes, stirring with wooden spoon. Serve hot.
Mix all the ingredients together. A little more milk may be added for heavy batter. Drop by spoonfuls the size of an egg in 400° oil. Drain and keep in hot oven.
Mix first 4 ingredients; melt and pour over hash browns. Arrange hash browns in a casserole dish. Let stand one hour. Bake, uncovered, 45 minutes. Cover last 15 minutes.
Blend first three ingredients together well. Place in ungreased 13 x 9-inch pan. Bake at 350° for 15 to 18 minutes. Spread marshmallows on top. Turn off oven and return pan to oven, until marshmallows are melted. Melt the 2 tablespoons oleo; add syrup, vanilla and peanut butter chips together. Add peanuts and cereal; mix well and spread evenly over marshmallows. Let set. Cut into bars.
Combine crescent rolls. Shape together like a pizza. Bake at 350° on cookie sheet.
Flatten chicken between 2 sheets of wax paper to 3/4 inch thickness. Sprinkle chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of mixture. Return to oven until cheese is melted and chicken is no longer pink in center; about 5 minutes. Transfer to platter. In large skillet, heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened. Whisk together broth and flour; pour into skillet. Bring to boil; cook, stirring occasionally until thickened, 4-5 minutes. Remove from heat, stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley.
Brown meat in skillet. Mix Spanish rice as directed. Spoon 2 tablespoons sauce in a 13 x 9-inch pan. Set out a burrito. Put 2 tablespoons rice, 2 tablespoons meat, cheese and salsa. Roll side to side, moving filling in center. Fold edges over like envelope. Place fold side down in pan. Continue until all are placed in pan. Cover with taco sauce and cheese. Microwave for 3 minutes, or bake 15 minutes in a 350° oven. Take out and serve topped with lettuce, onions and sour cream.
Melt butter. Add corn. Stir in sour cream and eggs, then add muffin mix. Bake for 1 hour at 350°.
Combine first four ingredients in a 9 x 13-inch pan. Lay chicken over top; sprinkle onion soup mix and melted butter over chicken.
Mix and put into greased pan. Bake for 35 to 40 minutes at 350°.
In a large skillet, saute meat, seasoning, onions and pepper until brown. Drain. Pour into heated crock-pot. Add beans, barbecue sauce and syrup. Mix; stir occasionally. Heat for 1 hour. Serves 16 to 20.
Mix all ingredients. Put in a 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Stew chicken breast in water until tender, save broth. Cool chicken out of broth then take chicken off bone. Butter a 9 x 18-inch casserole dish and place chicken, cut or torn in bite-size pieces, in dish. Mix soups and sour cream in saucepan on warm or low heat. Pour over chicken. Top with Pepperidge Farm dressing crumbs. Drizzle with butter and gently pour 1 cup broth over all. Bake one hour at 350°.
Beat all ingredients together. Add 2 quarts milk. This should fill freezer 2/3 full. Freeze, using ice and rock salt.
Combine cranberries and sugar; let sit awhile. Drain oranges and pineapple and keep juices, then add 3/4 cup fruit juice and sprinkle gelatine over them. Over heat, stir constantly and heat to dissolve good and add to fruit mix. Whip together. Add whipped cream.
Mix cereal and water; let stand 1 minute. Combine with rest of ingredients except ketchup. Put ketchup on top and bake in 350° oven for 1 hour.
Blend flour, butter and 2 tablespoons granulated sugar. Pat into greased and floured 13 x 9 pan. Bake at 375° for 10 to 15 minutes. Cool.
Chop and mix all ingredients. Serve with corn chips or with food. Good rolled in flour tortillas with grated cheese.
Mix dry jello with the cottage cheese. Then add pineapple and Cool Whip.
Place walnuts in shallow pan (cookie sheet works well). Heat in 350° oven 10 minutes; stir frequently. Heat sugar, water, cinnamon and salt to 236° or soft ball stage. Remove from heat. Add vanilla and nuts. Stir well until mixture becomes creamy. May take 5 minutes or so. Pour out onto cookie sheet and cool.
Mix all ingredients with plenty of broth. Pour in large casserole dish. Cover and bake in 350 degree oven for 1 hour.
Stir over high heat until the sugar is dissolved: sugar, corn syrup, chocolate, salt and 1/2 cup cream. Bring the ingredients to the soft ball stage, 234° over moderate heat. Stir constantly. Add 1/2 cup cream. Cook candy until it again reaches the soft ball stage, 234°. Add 1/2 cup cream. Cook to the firm ball stage, 244°. Remove candy from heat to pour into an 8 x 8-inch buttered pan. Do not scrape pan. When candy is firm, about 3 hours later, invert onto a board and cut into squares. Yields 1 pound.
Drain broccoli and mix all ingredients together. Put in casserole and cook at 350° for 25 minutes. This freezes well if any is left over.
For each person, cut 2 rectangles of aluminum foil and lay cross ways. In the center of the foil add potato, green pepper and onion. Take ground beef. Cube some Velveeta cheese. Wrap ground beef around the cube of cheese to form a meatball. This should make approximately 3 meatballs per individual. Lay these on top of potatoes, green pepper and onion. Top with 2 additional slices of Velveeta.
Boil peppers in salted water for 5 minutes; drain. Scoop out seeds	and fill with ingredients. Cover with buttered bread crumbs and bake at 350° for 30 minutes.
Mix all ingredients, except chips. Add chips to dough mixture. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes approximately 3 dozen cookies.
At least 2 hours before serving: Arrange tomatoes in overlapping slices in serving dish. Combine other ingredients and sprinkle over tomatoes. Refrigerate until served.
Blend cheeses. Add sugar and vanilla. Add eggs, one at a time, and beat after each egg. Line bottom of a 9 x 13-inch pan with rolls, pressing seams together. Pour in batter. Top with cinnamon and raisins. Bake at 375° for 35 to 45 minutes. If using a glass pan, bake at 350° for 30 to 40 minutes. Turn off oven and leave cake inside 5 to 7 minutes.
Cream butter and sugar; add eggs one at a time. Beat well. Add cornstarch. Add milk slowly while beating. Add vanilla. Pour into two pie shells. Bake at 325° for 1 hour.
Combine all ingredients but vanilla and nuts. Bring to a boil, stirring constantly. Cook over low heat until soft ball forms. Remove from heat; add vanilla and nuts. Mix well and pour into buttered pan. Cut squares when cool.
Mix eggs, water, salt, sesame seed and flour into a batter. Heat corn oil over medium heat in a heavy, sturdy, flat-bottomed 3-quart saucepan or deep fryer, filling utensil no more than 1/3 full. Heat over medium heat to 375°.
Mix together and cook over low heat, stirring until thick. Pour into a cooked pie crust, top with meringue. Bake at 325° until brown to your desire.
Preheat oven to 350°. Prepare rice per instructions on box. Thaw broccoli. Melt margarine in a pan. Blend in flour, salt and pepper. Cook over low heat until smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil 1 minute. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Bake 40 to 45 minutes.
Place chicken, skin side down in skillet with hot oil and sprinkle with seasonings. Cook until golden brown on both sides. Remove to platter and keep warm. Discard oil in skillet and add lemon juice and 1/4 cup water to skillet. Heat to boiling, stirring to loosen brown bits from bottom of skillet. Pour drippings over chicken. Garnish with fresh rosemary and lemon slices.
Cook noodles; drain. Mix with all ingredients and place in casserole. Sprinkle with corn flake crumbs. Bake about one hour at 350°.
Preheat oven to 350°. Pour boiling water over chopped dates; add baking soda and let stand until cool. Cream shortening and sugar, add beaten egg and vanilla; beat until well combined. Add date mixture, flour, salt and walnuts. Stir only until combined. Pour into a greased 9 x 5-inch loaf pan. Let stand for 20 minutes. Bake in a preheated 350° oven for 60 to 70 minutes or until a toothpick inserted in the center of loaf comes out clean.
Mix together well. Put in buttered casserole. Top with crackers. Bake for 20 minutes at 325°.
Mix first 5 ingredients until sugar dissolves. Fold in Cool Whip. Place in a 13 x 9-inch pan. Freeze.
Brown beef; drain fat. Stir in Manwich, relish, mustard, Worcestershire sauce and salt. Arrange frankfurters in sauce mixture. I simmer for 10 minutes. Toast buns lightly. Put franks in buns; spoon mixture over them and top with shredded cheese.
Preheat oven to 350°. Grease pie pan with nonstick cooking spray. Line bottom of pan with broccoli. Sprinkle Cheddar cheese over broccoli. Mix remaining ingredients well and pour over broccoli and cheese. Bake for 1/2 hour.
Mix in blender with desired amount of ice for a slushy drink. Pour into tall glass. Decorate with pineapple chunk and serve with a straw or two.
Mix first 4 ingredients well. May add a few drops of green food coloring, if desired. Pour into graham cracker crust and chill. Double filling for larger size pie crust. May decorate with kiwi slices.
Combine oleo, cocoa, water and Crisco and heat to boiling point; pour over the dry ingredients. Mix in rest of ingredients. Grease and flour a fairly good sized oblong cake pan and pour in mix. Bake at 400° until done.
Heat juice, sugar and lemon juice. Dissolve gelatin in boiling water. Let cool; add chopped pears and pineapple. Let jell in refrigerator until firm. Top with Pear Salad Topping.
Peel and slice eggplant. Dip into beaten egg, then into flour to which salt and pepper have been added. Fry until golden brown in oil.
Mix first four ingredients. Pour into Pyrex bowl. Crumble up crackers and sprinkle on top. Pour on melted butter and bake uncovered at 375° for 20 minutes or until golden brown.
Wash and drain cabbage wedges and carrot sticks. Coarsely shred cabbage and grate carrots. Heat oil in large skillet over medium heat until hot. Add grated carrots and stir-fry for 1 minute; add cabbage, onion, garlic powder, red pepper, salt and sugar. Stir-fry for 3 additional minutes or until vegetables are tender. Stir ingredients constantly. Yields approximately 5 servings.
Prepare jello according to package directions. Add marshmallows, stirring until they are partially dissolved. Let cool slightly. Add crushed pineapple. Mash cottage cheese and add to jello mixture, stirring with a fork. Mix salad dressing with jello mixture until well dispersed. Chill until firm in a cooled dish or jello mold.
Cream sugar and Crisco. Then eggs, one at a time. Sift flour, salt, soda and baking powder and add to other mixture, alternately with the buttermilk and flavor. Bake 1 hour at 350°.
Cream sugar and oil together, add eggs and mix. Add dry ingredients and the rest of the ingredients. Bake at 350° for 55 to 60 minutes. After baked and cooled, spread with frosting.
Place 1 layer of cake in punch bowl. Layer with 1 vanilla pudding already mixed, 1 banana, half of the crushed pineapple, 1 carton of the strawberries and 1 (8 ounce) frozen whipped topping. Repeat procedure. You may use chopped nuts and cherries on top. Keep refrigerated and serve.
Drain and cut crabmeat into chunks. Dice 6 slices of bread into 9 x 13-inch	buttered baking dish. Combine crab, mayo, celery, green pepper, onion and salt. Spread over bread in dish. Cube remaining bread, place on top of crab mixture. Mix eggs and milk together and pour all over in dish. Cover and refrigerate overnight.	Bake, uncovered, at 325°. Remove from oven and spoon undiluted soup over top. Return to oven and	bake additional	hour. During last 30 minutes, sprinkle cheese on top. Let set 10 minutes before cutting. Serves 10 to 12.
Spray pan with Pam and bake at 350° for about 15 minutes.
Melt chocolate and butter. Add sugar and milk. Cook 5 minutes. Put in jar. Store in refrigerator.
Mix all together and pour into unbaked pie shell. Bake at 300° for 45 minutes.
Mix together cream cheese, condensed milk, lemon juice and vanilla. Pour into pie crust. Let set until firm in refrigerator. Pour cherry pie filling over top. Serve when chilled.
Melt butter and mix with cake mix until crumbly. Pat into 9 x 13-inch pan. Bake 10 minutes at 350°. Lay can of apple pie filling over crumbs. Sprinkle with sugar and cinnamon. Mix sour cream and egg and drizzle over top. Bake 25 minutes at 350°.
Cream the margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan and bake at 325° approximately 1 1/2 hours.
Mix all ingredients together. Pour	into pie crust. Bake in preheated 325° oven for about 45 minutes.
Grease 9 x 12-inch pan or one deep enough for all ingredients. Sprinkle dry rice over bottom of pan. Sprinkle dry onion soup mix over dry rice. Mix chicken soup and liquids together. Pour over other ingredients in pan (will be runny). Brush chicken pieces (approximately 8 pieces) with margarine and sprinkle with seasoned salt. Lay chicken pieces on top of rice mixture. Bake uncovered at 350° for approximately 1 1/4 to 1 1/2 hours. Do not double recipe.
Grind fruit together.	Add sugar and let stand. Mix jello. When it begins to set, add the fruit mixture and nuts. Chill until firm. Fills	9 x 13-inch pan or a large round mold.
Mix crushed crackers and sugar and butter; press into a rectangle dish for 10 to 15 minutes and cool. Scald milk and add sugar and beaten yolks. Cook until spoon is coated. Remove from fire and add gelatin softened in 1/4 cup cold water. Cool and add whipped cream and vanilla. Pour into baked crust and sprinkle a few crumbs on top. Place in refrigerator for several hours.
Cook bacon; drain and reserve 2 tablespoons drippings. Saute celery and onion in bacon drippings; add potatoes, 2 cups water and bouillon cubes. Cook 10 to 15 minutes or until potatoes are done. Add bacon and fish and cook 5 minutes. Stir in remaining ingredients except ground pepper and parsley. Simmer 10 minutes. Do not boil. Garnish with pepper and parsley. Serves 6.
Mix together flour, baking powder, salt and sugar. In a large mixing bowl combine milk and All-Bran until softened. Add egg and oil; beat well. Add nuts and raisins. Spray muffin tin with Pam. Fill cups about 2/3 full. Bake at 400° about 20 minutes or until brown on top. Makes 12 large muffins or 48 mini muffins.
Mix in bowl until moist; do not beat. Put in a greased and floured 11 x 13-inch pan. Bake 45 minutes at 350°.
Mix dry ingredients in double boiler. Add eggs, milk and vinegar. Cook over hot water, stirring constantly, until thick. Add butter; cool. May be stored in refrigerator for 1 month. Makes 1 quart.
Cook and stir onion and garlic in oil in 10-inch nonstick skillet over medium-high heat until onion is tender, about 2 minutes. Stir in tomatoes, zucchini and basil. Heat to boiling; reduce heat. Simmer uncovered until zucchini is crisp and tender, about 3 minutes longer. Stir in cheese.
Mix flour, margarine and pecans. Pat into bottom of a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool.
Cook pasta as directed and drain. Rinse to cool. When pasta is cooked add all other ingredients and stir well. Refrigerate several hours before serving.
Combine peanut butter, honey, dry milk and Wheat Chex crumbs. Shape into 1-inch balls. Roll into Rice Chex crumbs. Press 1 Rice Chex crumb into each ball. Cover. Chill until firm. Makes about 30.
Mix 3 (or 4) packages of colored Jell-O with boiling and cold water. Set each color of Jell-O in shallow pans until firm.
Add all ingredients and mix together good. Cook 20 minutes in open jars. Seal at once. Yields 8 pints.
Mix ingredients and pour into a greased Bundt cake pan. Bake in a 350° preheated oven for one hour, or until cake tester is clean.
Put roast or steak in crock pot. Pour soup over meat. Cover and cook 3 to 4 hours. Will make it's on gravy.
Stir together the dry ingredients. Cream butter. Add sugar substitute, vanilla and egg, blending well. Stir in chocolate pieces. Drop by level teaspoonfuls onto a lightly greased baking sheet. Bake in preheated oven at 375° for eight to ten minutes. Yields 3 dozen.
Wash cranberries and remove stems. Put cranberries and water in large pot. Cook over medium heat until cranberries break open. Add sugar slowly and bring to a slow boil. Cook 5 minutes. Remove pot from heat. Let stand until cranberries are cool.
Steam lobster pieces. Set aside. Toss scallions and mushrooms in butter, cooking in skillet until starting to get tender. Add seasonings and lobster until everything is hot. Serve hot!!!
Cook sugar, butter and water to hard crack stage. Put chopped nuts on bottom of a pan, which has been sprayed with Pam.
Mix honey, pepper and ginger together. Coat chicken thoroughly with mixture. Bake in 400° oven for 30 minutes or until done.
Blend dry ingredients. Cream sugar, peanut butter, eggs, shortening and vanilla. Add dry ingredients and chocolate chips. Pour in greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Mix ingredients. Cut up broccoli, cauliflower and onions and add to the mixture.
Add lamb chops to pot; cover with water. Bring to boil. Skim fat off top. Add onion, carrots and celery. Sprinkle parsley, couple dashes of Gravy Master and 1/2 package of spaghetti sauce. Simmer covered 1 1/2 hours. Boil potatoes until tender on side. Drain. Add potatoes and McCormick gravy mix.
Preheat oven the 375. In a small bowl, mix together cheese soup and milk. In a medium bowl, combine chicken, salsa, chilies, and only 2 tsp. of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased 3 qt. baking dish and spread remaining soup-milk mix on top. Bake for 30 minutes. Serve with sour cream and black olives, if you wish. Makes 8 servings.
Bring pineapple to a boil. Then add lime jello and lemon jello. Allow mixture to cool. Next, beat whipping cream until stiff. Fold into first mixture. Add cherries. Add pecans. Serves 12.
Put broccoli into a 2-quart casserole. Mix together the sour cream, soup, celery and pimento. Pour over broccoli and bake 20 minutes at 350°. Top with grated cheese. Bake 5 more minutes.
Cook the beans according to the package directions. Add the remaining ingredients and turn into a casserole dish. Bake at 400° for 30 minutes.
Brown sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain. Layer potatoes, sausage and cheese in a greased 9 x 13-inch baking dish.
Combine pineapple, sugar, margarine and cinnamon in a bowl. Mix well. Spoon mixture evenly into 10 greased cups of a 12 cup muffin pan. Place 1 biscuit in each cup. Bake at 425° about 10 minutes. Cool 5 minutes. Invert pan on plate. Serve warm.
Add 1 cup chopped nuts (pecans). Bake in greased and floured pan at 350° for 1 hour.
Cream margarine and sugar. Add flour and almonds. Chill for 1 hour. Form tablespoons of dough into 2-inch fingers by rolling lightly on pastry cloth. Cut in half lengthwise. Place cut side down on ungreased cookie sheet. Bake at 325° for 15 minutes. Cool on wire racks.
In large skillet, combine beef, garlic, salt, pepper, sugar, tomato sauce and tomato paste. Bring to boil; break up meat and cook on simmer for 15 minutes.
Bring broth to a boil; add chicken cubes. Simmer 10 minutes, stirring occasionally. Add undrained pineapples, carrot slices, red and green peppers, vinegar and sugar. Bring to a boil. Stir cornstarch into soy sauce until smooth. Stir into chicken mixture. Bring to a boil, stirring constantly. Lower heat. Cover and simmer 10 minutes. Serve with rice.
Shred amount of cabbage needed. Add dressing mix (amount desired). Stir well. Refrigerate until needed.
Saute onions in oil until clear. Add garlic, tomatoes and chilies; cook slowly 2 hours. Add cheese. When melted and real hot, stir in whipping cream. Serve on tortillas that have been fried a short time in oil or cooked over steam. May also use sauce as dip. Serves 4 to 6.