HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in skillet. Cook onion, celery, bell pepper and garlic over low heat, stirring often for about 8 minutes or until vegetables are soft. Add carrots, zucchini and yellow squash to skillet and stir over low heat for 4 to 5 minutes.
Saute onion and green pepper in butter. Add creamed corn, whole kernel corn (with liquid), corn muffin mix and eggs. Pour in a large casserole. Dot top with sour cream and sprinkle with Cheddar cheese. Bake 45 minutes at 350°.
Chop stewed tomatoes and combine all ingredients until well blended. Place in an airtight container. Refrigerate sauce up to 7 days. Serving: 1 cup.
Mix cornbread mix, milk, eggs and corn together. Brown hamburger and onion. Pour 1/2 cornbread mixture in greased 9 x 9-inch pan. Layer hamburger and onion, then jalapenos and cheese. Cover with remaining cornbread mixture. Cook at 425° for 25 to 30 minutes.
Cut eggs in half, remove and mash yolks. Stir in ham, mayonnaise, onion, mustard, horseradish, salt and pepper. Spoon yolk mixture into egg white cavities. Top each with pickle slice. Makes 12 appetizers or 6 salad servings.
Combine in a heavy sauce pan the sugar, water, corn syrup and salt. Boil slowly without stirring until mixture will spin a long thread when a drop is dropped from a spoon. Hold spoon high above the pan.
Mix meat, 1/2 cup soup, onions, bread crumbs, egg, salt and pepper. Press in bottom of pan firmly. Bake at 350° for 25 minutes. Remove and drain off fat. Spread mashed potatoes on meat and top with remaining soup and cheese. Bake an additional 10 minutes.
Combine oil, eggs and sugar; beat for 2 minutes. Combine flour, baking powder and salt. Add flour mixture to sugar mixture, alternating with milk (beginning and ending with dry ingredients). Stir in extract and poppy seed. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour. Pour glaze over bread.
Cream sugars and margarine; add eggs, soda, baking powder, salt and vanilla; mix well. Add flour, oats and Rice Krispies. Mix well. Add chocolate chips and nuts as desired. Drop by teaspoonfuls onto cookie sheet sprayed with Pam. Bake at 325° for about 10 minutes or until light brown. If cookie is not firm enough, add more flour.
Heat vinegar, water, salt and butter and stir to boiling. Beat next 4 ingredients together and add to boiling mixture. Cook until it thickens about 1 minute. Set aside to cool. (I usually double this recipe.)
Melt butter and chocolate over low heat. Mix 2 cups of sugar and 3 eggs with a whisk. Add to butter and chocolate mixture and whisk. Add in flour, walnuts and vanilla. Save 1 cup of this batter out. Spread rest in a greased and floured 9 x 13-inch pan.
Cook egg noodles according to package directions. Rinse under cold water; drain and set aside. Heat oven to 400°.
Cut chicken into 3 to 4 pieces. Heat oil over medium heat and place meat in pan, turning after a few minutes. Add vinegar, shallots, herbs and vegetables. Cover and simmer for 7 minutes, stirring occasionally. Stir in butter and serve.
Combine sugar, vinegar, oil, mustard seed and celery seed. Pour over beans. Cover and let stand several hours or overnight.
Heat oven to 350°. Mix water and margarine in 12 x 8-inch baking dish until margarine is melted. Stir in stuffing mix and 1/4 cup salsa. Arrange chicken over stuffing. Pour remaining 1/2 cup salsa over chicken. Cover dish with foil. Bake 45 minutes to 1 hour until chicken is cooked thoroughly. Remove foil. Sprinkle with cheese. Bake 5 minutes or until cheese is melted.
Combine eggs, bread crumbs, Romano cheese, parsley, onion, garlic and salt. Add ground beef; mix well. Form mixture into 48 balls. In a skillet, brown meatballs, shaking pan often to keep balls rounded. Drain off fat.
Mix butter, white and brown sugars and cream. Boil 2 minutes. Remove from heat. Add marshmallows and vanilla. Then add powdered sugar.
Bring cheese to room temperature. Add remaining ingredients, except paprika, and mix thoroughly. Spread wax paper heavily with paprika. Roll cheese into a ball. It will be soft. Cover with paprika. Wrap in waxed paper. Place ball in refrigerator until firm. Serve with crackers.
Crush the vanilla wafers and mix with fruit and nuts. Melt the marshmallows in canned cream and mix well into fruit nut mixture. Put mixture into loaf pan lined with wax paper. Press well and store in refrigerator.
Dissolve jello in hot water. Let cool. Add pineapple, bananas and marshmallows. Congeal.
Cook onions and celery in 2 or 3 cups water. In large mixing bowl, combine cornbread, white bread, celery, onions, eggs, oleo, sugar, salt and pepper. Moisten with chicken or turkey broth and the water the celery and onions were cooked in. If you don't have enough broth, dissolve chicken bouillon cubes in hot water and use it or use canned chicken broth. Add sage. Make dressing mixture consistency of uncooked cornbread. Pour into large greased shallow pan and bake approximately 45 minutes in 350° oven. This amount will serve 25 to 30 people.
Beat cream cheese until smooth. Blend in remaining ingredients until smooth. Spoon over bread. Also good on Bundt cakes.
Melt the butter in a baking dish. Spread the first layer of onions on the bottom of the dish. Arrange the apples on the onions. Repeat the same sequence of layers. Salt the layers as they are added and pour syrup over the top. Cover the pan. Bake at 350° until the ingredients are tender (about 20 minutes). Serves 6.
Grind cookies in the blender until they get to a soil like consistency. Set aside. Blend vanilla pudding and milk to pudding consistency. Add cream cheese, confectioners sugar and Cool Whip. Mix together. Layer pudding mixture, then cookie mixture, starting with cookie mix and ending with cookie mixture.
Brown ground beef and drain. Mix with Spanish rice in large bowl and add minced onions. Put in 9 x 9-inch casserole dish and top with Cheddar cheese. If you don't have time to grate cheese, just slice and put on top. Cook at 425° in preheated oven until cheese is real bubbly, about 30 minutes. Serve with barbecue, bread and pickles.
Beat together first 7 ingredients and pour in 9 x 13-inch cake pan. Sprinkle dry cake mix over mixture. Pour melted margarine over cake mix and sprinkle with chopped nuts. Bake in 350° oven for 1 hour, no longer. Top with whipped cream, if desired.
Mix cornstarch and cheese. Boil water. Gradually add cheese, stirring over medium heat until smooth. Remove from heat. Add spices. Saute ham, then each vegetable separately in butter, adding each to soup. Heat again, adding milk until desired thickness is reached. Hearty enough for a whole meal!
In large saucepan/stockpot place oil, chicken base, onions, and spices. Saute until onions are soft and clear, about 5 minutes. In a separate container add masa and 1 qt. of water. Stir until all lumps are dissolved. Add to sauteed onions and bring to a boil. Once the mixture starts to "bubble" continue cooking for approximately 2-3 minutes, stirring constantly. This will eliminate the "raw" taste from the masa.
Heat to a boil the tomato soup, oil, vinegar, sugar, mustard, Worcestershire sauce, salt and pepper. Pour heated ingredients over carrots, onions and pepper strips. Stir well and allow to marinate a couple of hours.
Boil the ingredients for one minute. Pour over 3 cups rolled oats. Add 1/2 cup nuts and/or 1/2 cup coconut. Drop by teaspoonful on wax paper. Makes about 3 to 4 dozen. Cookies will get firm in about 30 minutes to 1 hour.
Saute ground round and garlic in oil. Add tomato sauce, tomatoes, salt, pepper and oregano; simmer 5 minutes.
Mix flour, sugar and baking soda. Add remaining ingredients and blend. DO NOT BEAT. Place in greased and floured 9 x 13 inch pan. Bake in 350° oven for 35 to 40 minutes.
Mix and boil for at least 15 minutes or until thick. Yields 1 1/2 cups.
Melt margarine. Add sugar, buttermilk, eggs, coconut, vanilla and a pinch of salt. Mix together and pour into frozen pie crust. Bake at 350° for 30 minutes or until golden brown.
Cook in saucepan the corn syrup, condensed milk and sugar, stirring constantly, until it forms a firm ball when it is tested in cold water. Add the butter, nuts and vanilla. Do not beat. Pour into buttered pan. Cut and wrap when set.
Blend flour, salt, oregano and pepper in plastic bag. Coat chicken. Set aside 1 tablespoon flour mixture. In electric frypan, add olive oil and brown chicken. Combine wine and lemon juice. Pour over chicken. Add onion. Bring to boiling. Reduce heat. Cover. Cook over low heat 45 minutes. Cook mushrooms in butter. Drain. Remove chicken to Corning Ware platter. Keep warm. Add mushrooms, tomatoes and sugar to wine mixture. Cook about 5 minutes. Add flour mixture. Cook until thickened. Pour over chicken.
Secret to success, have ingredients at room temperature and beat well. Beat butter and sugar thoroughly. Add eggs and beat well. Add flour and milk gradually and beat well. Add extract and beat well. Bake at 325° for 1 hour and turn oven up to 400° (without removing cake) and bake 10 minutes.
Preheat oven to 350°. Melt the margarine and allow to cool. In mixer, beat eggs and add sugar, flour, margarine and vanilla. Stir in chocolate chips and nuts. Pour into pie shell and bake for 45 minutes at 350°. Allow to cool before serving.
Melt butter in pan. Add onion, potatoes. Cover with water mixture to just top of potatoes. Cook until potatoes are done. Add milk, cheese, salt and pepper. Cook on low until cheese melts. Serve warm.
Bring crushed pineapple with juice to a boil. Stir in Jell-O to dissolve. Cool. Stir in the buttermilk and fold in the Cool Whip.
Pour salt over the cucumbers, onions and bell peppers. Let stand for 2 hours. Drain; do not wash. Pack in jars after drained. Bring to a boil remaining ingredients. Let boil 3 minutes. Let cool and then pour in jars over cucumbers, onions and peppers. Wait 3 weeks before eating. Keep in refrigerator.
Mix all ingredients together. Drop by teaspoonful on cookie sheet and bake at 350 degrees for 10 minutes. Enjoy!
Put berries in oblong type baking dish, approximately 6 x 11 inches, cover with pineapple. Pour on dry cake mix and scatter nuts over top. Melt butter and drizzle over all. Bake approximately 1 hour at 350°.
Cook onion, carrot and garlic in oil. Add undrained tomatoes, beans, parsley, sugar, oregano, basil and salt. Bring to boil. Cover and simmer 15 minutes. Add slightly mashed bean mixture with mushrooms and simmer uncovered for 15 minutes. Combine egg with half of the 3 cheeses. Spread 1/2 cup bean mixture in a 10 x 6 x 2-inch dish. Arrange two noodles atop. Spread with 1/3 cheese mixture, then with 1/3 bean mixture. Repeat layers twice. Bake covered in 375° oven 40 minutes. Top with remaining cheese and bake 5 minutes. Makes 6 servings.
Mix Cool Whip, pineapple, Eagle Brand milk and lemon juice. Pour into pie shells. Refrigerate. Makes 2 pies.
In a small bowl, stir together the sandwich spread and curry powder. Stir in the finely chopped pork or chicken, carrot, coconut and green pepper. Mix well.
Combine all ingredients in a large bowl and mix until well blended. Pour batter into a 9 x 13-inch buttered pan and bake at 350° for 1 hour. After cooling, ice with Cream Cheese Icing.
Sift flour, sugar, baking powder and salt together. Beat egg and add milk and shortening. Stir liquids into dry ingredients, mixing only enough to dampen all the flour. Pour into a greased pan. Sprinkle with crumb toppings and bake in hot oven at 425° for 25 minutes. Makes 1 (9 x 9-inch) recipe.
Combine sugar, cocoa, salt, flour and baking powder. Cut into Crisco until like coarse cornmeal. Set aside. Beat eggs and vanilla. Add 3 cups mix; stir. Add nuts. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Cool. Sift confectioners sugar over top. Cut; makes 16 squares.
Combine all ingredients and chill thoroughly. Sprinkle grated egg yolk over top just before serving.
Drain all cans of vegetables. Put all ingredients into a very large stew pot. Cook on low heat until done. Add salt and pepper to your own taste. Serves 6 to 8 people or more.
Mix all ingredients. Spray 2 (9 x 13-inch) pans. Equal out batter and bake at 400° for 20 minutes.
Thaw and drain strawberries. Fold whipped cream into cream cheese. Add mayonnaise, strawberries, marshmallows, pineapple and pecans, stir and mix. Place in 2 1/2-quart oiled mold (could use Pyrex dish) and freeze.
Bring Karo and sugar to boil for 1 minute. Add peanut butter until melted. Add corn flakes. Turn out onto buttered cookie sheet. Cut into squares when cool.
Dissolve yeast in water (use water from potatoes). Important to let water cool to lukewarm. Mix with remaining ingredients to make a stiff dough. Let rise until double in size; knead down. Bake at 400°. Makes 4 dozen rolls.
Brown onions in butter; blend in flour. Stir in hot milk gradually. Add salt and pepper. Bring to a boil, stirring constantly. Add cheese, stirring until melted. Serve hot. Serves 4 to 6.
Mix all ingredients together; add chicken wings. Marinate for 2 hours. Roast, uncovered, with marinade, for 1 hour, basting every 15 minutes, at 350°.
Cut carrots crosswise on the bias in 1-inch chunks. Cook, covered, in salted, boiling water until just tender; drain. Combine next 4 ingredients in small saucepan. Add orange juice; cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute. Stir in butter, then pour over hot carrots, tossing to coat evenly.
Put first 6 ingredients in blender and blend for 6 seconds. Pour into greased pie plate. Sprinkle over batter the meat (cooked and drained), cheese and mushrooms. Punch down into batter. Bake at 350° for 40 to 45 minutes. Makes its own crust.
Brown hamburger, bacon and chopped onions. Drain off fat. Add balance of ingredients and mix together. Bake at 350° for 40 minutes.
Mix together and put into a 13 x 9-inch pan or large casserole. Cover with foil and place in refrigerator overnight. When ready to bake, remove foil. Rub top with butter and sprinkle with paprika. Bake at 350° for 45 minutes.
Mix all the ingredients together. Bake in two 9-inch pans or a 9 x 13-inch pan that is greased and floured at 300° for 1 hour.
Brown meat in skillet; drain off liquid. Add remaining ingredients, uncooked noodles. Use 11 x 13-inch pan. Bake for 1 hour at 350°. Sprinkle cheese on top and return to oven for 15 minutes. Can be frozen or prepared ahead and heated.
Mix zucchini, cheese, 3/4 cup bread crumbs and onion. Stir in beaten egg and wine. Put mixture in greased casserole. Mix remaining bread crumbs and butter and sprinkle over top of casserole. Bake at 350° for about 1 hour.
Melt cheese; add sugar, cocoa and vanilla. Mix well. Add pecans. Pour into buttered pan. Refrigerate before cutting into squares.
Blend together all ingredients except broccoli. Add all ingredients to drained broccoli. Top with cracker crumbs. Bake at 350° for 40 minutes.
Combine first	five ingredients and	mold into ball. Roll in pecans.	It taste the best if made the day before.
Rinse fish and pat dry. In shallow pan combine buttermilk, mustard and pepper. Place bread crumbs on sheet of waxed paper. Dip fish in buttermilk mixture and coat with bread crumbs. Lightly spray large skillet with Pam spray. Cook fillets over medium high heat for four to five minutes on each side, or until fish flakes easily with a fork. Makes 4 servings.
Melt butter in 8 x 8 x 2-inch pan. Combine milk, flour and 1/2 cup sugar; mix well. Pour batter in pan over butter; do not stir. Combine remaining ingredients (1/2 cup sugar, fruit and cinnamon). Pour into center of batter; do not stir. Bake 35 minutes at 350°.
Mix all ingredients and bake in 9 x 13-inch pan at 350° for 1 hour or until done. Also can be baked on a jelly roll pan (large) for 15 to 20 minutes at 400° or until done.
Combine all ingredients and whip with a fork. Makes 1 1/2 cups.
Spray pan with Pam Release. Mix last 4 ingredients with wire whip; add cheese. Melt in double boiler.
Cook garlic in oil; add shrimp. Cook a few minutes and remove from shrimp with slotted spoon. Add tomatoes, chicken broth, tomato paste and herbs; cook until it measures around 2 cups. Just before serving, add seafood and serve over the pasta of your choice, cooked al dente. This is an excellent pasta dish to use summer tomatoes.
Mix chocolate and milk together. Heat mixtures on top of stove or in a microwave until chips are melted and mixture can be thoroughly combined Remove form heat and stir in nuts. Drop teaspoonfuls on waxpaper and let set until firm. Can be stored in a bowl, box, or tin, covered for up to 2 weeks at room temperature.
Arrange chicken in baking dish and sprinkle with curry powder. Spoon thawed orange juice and soy sauce over chicken. Bake, uncovered, at 350° for 45 to 60 minutes and serve with rice. (For a special treat, cook rice with chicken broth, saffron, cardamon and white raisins.)
Mix jello and cream cheese with water (mix with mixer). Refrigerate until slightly jelled. Whip the whipping cream and add it and all other ingredients to first mixture. Chill and serve. Serves 8 to 12.
Rinse roast and place in slow cooker. Sprinkle with salt. Add 1 bottle of BBQ sauce and cola to slow cooker. Cover and cook on low for 6 hrs.
Butter the bread with the softened butter and set aside. In a 10 to 12-inch skillet, melt the 1/2 cup butter and brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season to taste with salt and pepper; set aside. Cook the sausage and cut into bite-sized pieces.
Mix sugar, shortening, eggs and flavoring. Stir in ingredients. Cover and refrigerate at least 1 hour.
Cut Twinkies in half lengthwise and line bottom of a 9 x 13-inch pan. Cook pudding as directed on box and pour over Twinkies. Spread on fruit topping. Cover with other half of Twinkies. Top with Cool Whip. Cool 1 hour and serve. Keep remaining in refrigerator.
Combine sugar, water and butter in a saucepan. Boil to soft ball stage; remove from heat. Add pecans. Beat until hard, then drop by spoonfuls onto paper.
Mix first four ingredients one at a time as listed; add nuts. Press in pan or shape into balls. Chill 1 hour in freezer. Dip in mixture of chocolate and paraffin that has been melted. Use toothpicks; it makes it easy to dip balls in chocolate.
Combine all ingredients. Bake in greased serving or fondue dish for 30 minutes at 350°.
Boil chicken in 6 to 8 cups water. Remove from cooker; pull or cut into bite size when cool. (Whole chicken, remove skin.) Bring broth and extra water, if needed, to boil. Cut soft tortilla shells into bite size and drop into rolling boil broth. Reduce heat; cover for about 10 minutes, then add chicken. Cook long enough to warm chicken.
Spread cream cheese on bottom of pan. Heat chili and spread on top of cream cheese. Spread onion and jalapenos next. Add cheese. Cook at 350° for 20 to 30 minutes or until bubble. Serve with tortilla chips.
Mix syrup, sugar and nuts. Cook over medium heat in iron skillet until honey colored. Peanuts will begin to pop. Remove from heat. Stir in soda and vanilla. Return to heat and beat vigorously. Pour onto greased (buttered) cookie sheet. Cool and break.
In blender with 1/3 cup of water, pulverize peppers. Combine peppers, sugar and vinegar. Bring to a hard boil and boil for 5 minutes. Remove from heat and add 2 bottles Certo and a few drops of green food coloring. Yields 12 to 13 half pints.
Combine first 7 ingredients. Stir over low heat until cheese melts. Stir sliced mushrooms into soup. Add some chopped fresh or dried parsley. Cook over low heat for 20 minutes. Add wine just before serving.
Mix flour, margarine and nuts in a 9 x 13-inch pan; pat smooth. Bake at 375° for 15 minutes. Mix cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Mix instant chocolate pudding and milk until thick and creamy. Pour over cheese mixture. Spread Cool Whip on top.
Layer first 8 ingredients in above order. Add sugar to mayonnaise and frost top of salad. Top with cheese and seal with plastic wrap. Chill at least 12 hours. Toss before serving. Great with ham or turkey.
Mix white cake mix according to package directions except use 2 whole eggs instead of whites. Arrange rhubarb in a well greased 9 x 13-inch pan. Sprinkle with sugar and Jell-O. Top with marshmallows. Cover with cake mixture. Bake at 350° for 50 to 55 minutes.
Put oleo in 1 cup water. Add 1/2 cup water. When cool, add yeast, sugar, salt and eggs. Gradually add flour. Let raise until double. Punch down, make into rolls and let raise. Bake at 350° until light brown.
Whip egg whites and cream of tartar. Gradually add sugar and vanilla. Whip until batter peaks (add food coloring, if desired). Line cookie sheets with brown paper bags. Bake at 275° for 40 minutes.
Mix all ingredients together and bake at 350° for 40 to 45 minutes.
Melt butter with paprika and onion flakes. Dip chicken in this mixture, then bake at 350° for 20 to 30 minutes. While chicken cooks, cook the broccoli and drain it. Drain the peaches (or pears can be used). Arrange broccoli, chicken and peaches in a shallow pan. Mix mayonnaise and sour cream for sauce and pour over food in pan. Broil for 3 to 4 minutes.
Mix cornmeal, flour and seasoning. Set aside.	In a separate bowl blend beer and egg. Beat until frothy. Dip fish in wet ingredients and then dredge in dry. Let sit for 10 minutes. Deep fry until golden brown. Serve with Hush Puppies.
Mix first 6 ingredients. Pour over wings and let stand in refrigerator overnight. May be grilled or baked 1 hour at 350°.
In mixing bowl, cream butter and sugar until light and fluffy. Stir in remaining ingredients. Mix by hand to blend. Roll dough into 1-inch balls. Place balls on lightly greased cookie sheet, pressing each ball with heel of your hand until balls are about 1/2-inch thick. Bake in preheated 300° oven for 20 minutes or until bottoms are golden brown. Cool. Makes 18 cookies.
Put pie crust in pan. Add apples. Mix flour, sugar and cinnamon. Sprinkle over apples. Chunk oleo on top. Add top crust. Bake at 375° for approximately 1 hour.
Place chicken wings in a 9 x 13-inch baking pan. Make sauce by mixing remaining ingredients and pouring over chicken wings. Bake, covered, for 30 to 45 minutes, then remove cover and bake an additional 15 minutes, or until done.
Preheat oven to 350°. Mix oil and 3/4 cup sugar thoroughly. Add egg and beat well. Stir in molasses.
Prepare cake according to directions (add 1 teaspoon of vanilla). Cool cake and split each layer.
Grease and flour Bundt pan. Mix all ingredients. Pour into pan and bake at 325° for 1 hour and 20 minutes.
In blender, combine yogurt, milk, chocolate syrup and strawberry syrup. Cover and blend until smooth. To serve, pour into tall glasses over ice cubes. Makes 3 servings.
Press pecans into bottom of unbaked pie crust. Prick the sides only and bake shell. Cool.
Cut potatoes into small pieces. In frying pan, brown hamburg and then drain off grease. In crock-pot, add corn and tomato soup, right from can, onion and potatoes with 1/2 cup of water. Add hamburg. Put crock-pot on low and leave on for 8 to 10 hours (while you are at work). Serve with warm French bread.
Prepare soup as directed on can. Drain and rinse pinto beans under running water. Add pinto beans and cooked turkey to soup. Serve with your favorite crackers and green salad.
Mix all together and chill 1 hour. Preheat oven to 375°, about 6 to 8 minutes. Frost when cooled. Mix butter and sugar, eggs and vanilla, then add other ingredients.
Slice onions and squash 1/8-inch thick and place in a large bowl. Salt thoroughly; cover and allow to rest overnight. Combine remaining ingredients and bring to a rolling boil. Add zucchini and onions to pickling solution. Bring to a boil, reduce heat and simmer for 15 minutes. Pack pickles into hot sterilized pint jars. Fill to 1/2-inch of top with pickling solution. Seal. Makes 3 pints.