HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 9 ingredients; bring to boil, stirring frequently. Reduce heat; simmer for 30 to 40 minutes, or until thickened, stirring often. Refrigerate until chilled.
Heat oven to 350°. In 3-quart saucepan, cook chocolate pudding as directed on package. Blend cake mix to hot pudding. Mix 1 to 2 minutes. Pour into greased and floured 9 x 13-inch pan. Sprinkle top of batter with chocolate pieces and nuts. Bake 30 to 35 minutes. (Also good with coconut pudding.)
Saute ground chuck in a little water. Add other ingredients and cook until thick. Serve on hot dogs.
Brown the ground beef. Add corn and green beans and mix well. Add tomato sauce; salt and pepper to taste.
Mix all ingredients together and pour into well-greased 13 x 9-inch pan. Bake at 350° for 25 minutes or until browned on top. Cut into squares.
Mix first 3 ingredients and add flour, salt and soda. Pour into greased 9 x 13-inch pan. Sprinkle brown sugar and chopped nuts on top of cake batter before baking. Bake at 350° for 40 to 50 minutes.
Combine 2 tablespoons dehydrated onion with 2 tablespoons water; let stand 10 minutes. Stir in 1/4 cup melted margarine or butter, 2 tablespoons lemon juice and 1/2 teaspoon salt. Spoon over chicken in shallow pan. Bake at 350° for 1 hour until chicken is done, turning occasionally and spooning butter-lemon sauce over chicken.
Brown hamburger and add seasoning mix as directed. Cut up lettuce, onion and tomatoes; add cheese. Crunch up nacho chips and add to salad. Add cooked seasoned hamburger and the Catalina dressing. Can be served with sour cream and taco sauce, if desired.
Wash livers and drain. Sprinkle with salt. Pour milk into small bowl. Put flour into small paper bag. Dip livers in buttermilk. Sprinkle with seasoning, then shake in flour, shaking off excess. Pour oil to 1-inch depth. Heat to 350°. Fry livers, a few at a time, turning once to brown on both sides.
Boil chicken; reserve broth. Remove skin and bones. Cut into small pieces. Cook rice in 2 3/4 cups chicken broth, seasoned with curry powder, for 20 minutes. Add onion. Cook an additional 5 minutes. Add chicken, green beans, water chestnuts, celery soup and mayonnaise. Mix all ingredients together well and pour into a 9 x 13-inch baking dish. Bake at 350° for 40 minutes. Serves 8.
Cook broccoli in boiling salted water until tender. Arrange stalks in greased 11 x 17-inch baking dish. Place chicken on top. Combine chicken soup, mayonnaise, curry and lemon juice. Pour over chicken; sprinkle with cheese. Top with bread crumbs. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Makes 6 to 8 servings.
Combine sugar, milk, corn syrup and salt together in a saucepan. Heat sugar syrup to 234° on a candy thermometer or until a little syrup forms a soft ball in cold water. Stir occasionally to prevent sticking. Remove saucepan from range and place in cold water. Add butter and peanut butter. Let mixture cool to lukewarm without gloss; quickly add nuts. Pour into 8 x 8-inch buttered pan. Cool and cut into pieces.
Spread bread with margarine; cut into cubes (approximately 1/2 x 1/2-inch). In 9 x 13-inch well-greased pan, layer half of bread cubes. Follow with half of grated cheese. Repeat with bread, then cheese. Combine remaining ingredients in bowl, mix well and pour over bread/cheese mixture. (Be sure to distribute onions evenly.) Chill 24 hours. Bake at 350° for 1 hour.
Grease and flour 9 x 13-inch baking dish with humming "The Barney Song," realizing you are the only one watching it. Set aside. Begin to brown ground beef. Begin to boil water in medium saucepan for rice. Go investigate large crash in toy room. Retrieve Twin #1 from third shelf of shelving unit. Instruct them to pick up the pile of books that were knocked off fourth shelf of shelving unit. Return to kitchen.
Cook spaghetti according to directions. Rinse with cold water and drain. Add all ingredients. May sprinkle top with chopped parsley before serving. Chill several hours or overnight. Serve cold. Makes enough for 8 to 10 people as a side dish. Great for picnic dish to pass.
Mix sugar, flour, cocoa, milk, egg yolks and butter in medium saucepan. Cook until thick. Pour into a baked pie shell. Make meringue by beating egg whites with sugar until stiff peaks form; fold in vanilla. Spread meringue on pie and brown in a 400° oven.
Mix together all ingredients except for butter and bread crumbs. Pour into 9 x 13-inch pan. Mix bread crumbs and butter, then cover other mixture with this. Bake at 350° for about 1 hour.
In large bowl, beat sweetened condensed milk, water and pudding mix. Chill 5 minutes. Fold in whipped cream, then strawberries and bananas.
Melt margarine in 9 x 13-inch baking dish. Mix flour, sugar, baking powder and milk. Pour mixture into pan and mix well with margarine. Put fruit on top. Bake at 350° until brown.
Blend shortening and sugar until fluffy. Beat in one egg at a time. Sift dry ingredients and add alternately with milk. Drop batter from tablespoon into greased muffin pans and bake about 15 minutes at 350°. Remove from oven and dip in melted butter, then roll in sugar and cinnamon mixture. Makes 3 dozen doughnuts.
Cook and drain broccoli. Combine mushroom soup and salad dressing. Arrange in layers in baking dish, broccoli, soup mixture, eggs and pimento, nuts and bread crumbs. Bake in a 350° oven for 25 minutes.
Melt butter and marshmallows; mix in saucepan over low heat. Mix other ingredients, except coconut, in large bowl. Pour melted ingredients over it; stir well. Roll into balls and roll in coconut.
Melt in a double boiler. Add coarsely chopped nuts. Mix well. Drop onto buttered wax paper. Dip in chocolate. Necessary chocolate can be purchased at a craft or candy shop.
Coat chicken with flour. Saute chicken in skillet sprayed with cooking oil spray until golden brown; remove. In same pan, saute mushrooms with garlic salt or 1 clove minced garlic. Add wine or sherry. Stir in soup and remaining ingredients. Return chicken; simmer for about 15 minutes, or until done. Serve with rice or noodles.
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa and add to mixture. Add buttermilk with salt alternately with flour. Add vanilla. Lastly, add baking soda and vinegar. Bake at 300° for 30 minutes in 2 (9-inch) cake pans. Cool completely before frosting.
Hawaiian Punch can be used instead of orange juice for a nice change. Mix all ingredients together and serve.
Cream together oleo and sugar. Add eggs, then add sifted flour and baking powder alternately with milk and flavorings mixed together. Bake at 325° in a tube pan for 1 hour and 20 minutes.
Boil chicken breasts until tender; pull off bone. Mix Ro-Tel tomatoes and soups. In large baking dish, layer crushed chips, soup mixture and chopped onion, chicken pieces and cheese. Repeat layers. Bake at 350° for 30 minutes.
Combine margarine, crumbs and sugar. Press into an 8 or 9-inch square pan. In a bowl beat egg yolks; stir in sweetened condensed milk, then lemon juice and food coloring. Pour into crust. Top with whipped topping. Freeze until firm.
Mix and bake yellow cake according to package directions, in a 9 x 13 inch pan. Let cool in pan. Take a toothpick and poke holes in the cake. Mix the Jello according to package directions and when it is lukewarm, pour 3/4 of Jello mix over cake. Cool in refrigerator. Top with Cool Whip before serving.
Grease a 9 x 13-inch baking dish. Spread hash browns in bottom of baking dish. Saute onion in 1/4 cup butter until tender. Add the chicken soup, sour cream, salt and pepper to onion mixture. Spread this mixture over the hash browns. Sprinkle with grated cheese. Sprinkle corn flakes over the cheese and dribble 1/2 cup melted butter over the corn flakes. Bake at 350° for 45 minutes.
Fill glass halfway to the top with fruit punch. Add sherbet. Fill the rest of glass with 7-Up. Drink right away.
Cook molasses, sugar and water slowly to the hard boil stage. Stir during the latter part of the cooking to prevent burning. Remove from the fire and add butter, soda and vanilla and stir enough to mix. Pour into a greased pan and when cool enough to handle, pull it until it becomes light in color. Stretch into a long rope and cut with scissors into small pieces.
Combine flour, sugar and salt; add milk and vanilla. Pour into freezer container. Add homogenized milk to fill-line of freezer container. Freeze with ice cream freezer. Makes 1/2 gallon.
Cream together the first 5 ingredients. Add and mix in the flour, baking soda and salt. After all ingredients are mixed together, stir in the chocolate bits and oatmeal. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for about 8 minutes.
Combine cake mix with applesauce, eggs, orange and lemon extracts, mixing well. Toss cherries, pineapple, dates and pecans with flour to coat. Stir fruit and nuts into cake mixture, mixing well. Turn mixture into two (9 x 5 x 3-inch) loaf pans, greased and lined with wax paper. Bake at 275° for 1 3/4 hours or until cake tests done. Makes 2 loaves.
Spray 12-inch nonstick skillet with cooking spray. Heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and cayenne pepper. Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when center of thickest pieces are cut. Remove chicken from skillet. Keep warm. Melt butter in skillet over medium heat. Cook bell peppers and onion about 5 minutes, stirring occasionally, until crisp and tender. Stir in mushrooms. Cook 3 to 5 minutes until vegetables are tender. Place chicken in skillet; spoon vegetables over chicken. Sprinkle cheese over vegetables. Remove from heat. Cover and let stand until cheese is melted. Makes 4 servings.
Cook grits, water and salt 5 minutes or until thick and bubbling. While hot, add Velveeta, margarine, seasoned salt and Tabasco sauce. When cool, add the well beaten eggs. Pour into two 8 x 8-inch or one 9 x 15-inch greased casserole. Bake at 375° for 35 to 40 minutes. May want to let it sit 5 to 10 minutes after baking. Will firm up as it cools. Good with pork or ham.
Line 9 x 9-inch pan completely with wax paper. Melt chocolate chips with milk, vanilla and salt; stir. Add pecans. Stir in marshmallows. Cool in refrigerator until well set.
Preheat oven to 350°. In a large casserole pan, make alternating layers (2 each) of onions, potatoes and chicken. Mix together soup and margarine and spread evenly over the top of the casserole. Cover and bake 1 hour. Serves 4 to 6.
Bake cake and set aside. Put strawberry syrup in top of double boiler. Add gelatin and stir until it is dissolved. Add strawberries; stir. Then chill until thickened. Whip cream until stiff; add sugar. Fold cream into thickened strawberry mixture and then frost cake and chill several hours before serving.
Place chicken in shallow baking pan. Combine remaining ingredients and pour over chicken. Marinate several hours (not necessary however). Preheat oven to 350°. Bake chicken, uncovered for 1 hour basting frequently.
Drain beets and save 1 cup of the liquid. To the 1 cup of liquid add the rest of the ingredients. Heat to boiling. Pour over beets. Cool. Then keep in refrigerator.
Wash squash and cut into thin slices. Peel onions, then slice very thin. Add to squash. Cover squash and onions with water and add salt. Let stand 2 hours and drain. Bring all ingredients to a boil and heat 5 minutes. Pack into jars, leaving 1/2 inch headspace. Screw Kerr cap on firmly tight.
Chill large punch bowl and stir in eggnog, coffee and bourbon. In medium bowl with mixer at medium speed, beat cream just until soft peaks form. Fold into eggnog mixture. Place ice cream balls on top and sprinkle lightly with nutmeg. Serve at once. Makes 15 cups. Scoop up about 10 large ice cream balls. Place on jelly roll pan and freeze. Refrigerate eggnog.
In a large bowl, combine the cauliflower, radishes and green pepper. In a small bowl, combine the remaining ingredients. Mix well. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yields 8 to 10 servings.
Cover bottom of large Dutch oven with olive oil. Add peppers, onions, beef and mushrooms. Cook until brown. Add tomato sauce, stir well. Add tomato puree. Fill puree can 1/2 full of water and add also. Add tomato paste. Important: Mix thoroughly or will stick to bottom of pan. Add onion salt, garlic powder and Italian seasoning. Add sugar and oregano last. Stir well. Cover and cook 2 1/2 to 3 hours on low heat. Serve over cooked spaghetti noodles.
Combine sugar, 2 cups water, cinnamon and cloves. Simmer 5 minutes. Add remaining ingredients. Serve hot or cold. Serves 18 to 20.
Preheat oven to 375°. Combine all ingredients; mix well. Pour into well-greased 9 x 13-inch pan. Bake for 1 hour or until golden brown.
Melt 1/4 cup butter in heavy skillet over medium heat. Add leeks and stir. Cover and cook until leeks are tender. Uncover and cook until almost all liquid is absorbed.
Mix all ingredients together. Bake at 350° for 1 1/2 hours or	until done. (Cook in tube or Bundt pan.) Delicious for freezing.
Prepare rice according to package directions to make one cup cooked rice; set aside to cool. Combine ground turkey, egg, parsley, sage, thyme, salt, pepper and onion. Mix well. Add cooked rice to meat mixture; mix well. Shape mixture into 2-inch balls. Heat olive oil in large skillet. Brown meatballs on all sides. Cover and cook about 10 minutes. Remove from skillet.
Mix cake according to package directions and add oranges. Bake according to directions on pkg, using two 9 inch round cake pans. Brown 1 cup coconut in 1 tsp. margarine and set aside. Soften the 1/3 cup margarine and cream cheese and mix well with sugar, milk, and remaining coconut. After cake has cooled, frost and sprinkle top and sides of cake with browned coconut.
Mix butter, milk and bread. Stir in salmon, egg yolks, lemon juice, onions, salt and pepper. Beat egg whites until stiff. Fold into salmon mixture. Pour into greased 1 1/2-quart casserole. Sprinkle with paprika. Bake uncovered 1 hour at 350°.
Place popped corn in large brown paper bag sprayed with Pam; set aside. In a bowl, combine brown sugar, butter, Karo syrup and salt. Stir and microwave 2 minutes. Stir and repeat. Stir in baking soda. Pour over popcorn in bag. Stir well.
Drain vegetables. Mix all ingredients, except margarine and crackers. Pour into casserole dish. Sprinkle crackers on top. Bake in a 350° oven about 30 minutes.
Dissolve yeast in water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead dough about 5 minutes. Place in a greased bowl. Refrigerate until ready to use. Make rolls and let rise until double. Bake 15 to 25 minutes at 400°.
Cook pineapple, butter and 1/3 cup pineapple syrup 5 minutes. Combine cornstarch and remaining 1/3 cup syrup to make thin paste. Gradually stir into pineapple mix. Add soy sauce, vinegar and non-caloric sweetener. Cook, stirring constantly, until thickened and smooth. Add tuna and mushrooms, salt and pepper. Heat well. Prepare Durand's quick rice. Place in deep platter. Top with pineapple mixture. Serve at once.
Butter a 9 x 13-inch cake pan. Line with whole graham crackers. Mix pudding with 3 1/2 cups milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over the graham crackers. Layer more crackers over pudding and then pour rest of pudding mixture over and cover with another layer of crackers. Refrigerate at least 2 hours. Mix remaining ingredients. Heat on stove. Spread on cake and refrigerate for another 24 hours.
Beat eggs until foamy; add other ingredients. Mix well. (I prefer to cream sugar and oil; then add beaten eggs. Next, add all dry ingredients that have been sifted together.) Pour batter into 2 greased and floured loaf pans and bake 1 hour at 350°. Test with a toothpick. Cool in pan for 10 minutes. Remove and finish cooling. Freezes real well.
Melt butter in an electric skillet. Wash peaches. Do not peel. Slice peaches thin into melted butter until you have your pan full. Sprinkle sugar over peaches. Cook on slow until they resemble stewed dried peaches. Stir frequently while cooking.
Cook macaroni until tender and drain. Cook peas and drain. Mix macaroni, peas, cheese, gherkins, mayonnaise and onion; sprinkle with salt and pepper. Cover and refrigerate at least 2 hours. Makes 6 to 8 servings.
Mix together. Bake at 350° for 20 minutes. Serve with cocktail rye bread or crackers.
Mix well. Spread on Triscuits. Place in a 350° oven for 5 minutes.
Mix corn, peas, celery, pepper and onion. Add cheese, sour cream, soup and seasoning mix and pour in casserole dish that is lightly greased or sprayed with Pam. Cover with cracker crumbs. Bake at 350° for 45 minutes.
In a small bowl, combine oil, Lea & Perrin's original Worcestershire sauce, lemon juice, mustard and garlic. Whisk until creamy and smooth. Season with salt and pepper to taste. Whisk again immediately before serving. Makes about 1 cup.
Line bottom of 9 x 13 dish with graham crackers. Mix pudding according to package directions. Pour over grahams. Pour Cool Whip over this. Put another layer of grahams over this. Put container of icing in microwave for 20 to 30 seconds so it will spread easily. Spread this over top of grahams. Chill. Keep refrigerated.
Boil and debone chicken. Shred chicken. Mix remaining ingredients and put in casserole dish.
The night before serving, make slush mixture. In food processor or electric blender, combine onion, Worcestershire, half the vegetable juice and all the lemon juice; process until smooth. Pour into shallow nonaluminum baking pan. Stir in remaining vegetable juice. Cover and freeze.
Mix nuts and popcorn in a large bowl; set aside. In a saucepan, combine sugar (or fructose), butter, corn syrup, and baking soda. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. Remove from heat; stir in extract. Pour over nut and popcorn mixture, and toss to coat. Cool slightly; break apart while warm. Yield: 3 quarts.
Trim the ribs so that they are of approximately uniform thickness. This usually involves making a fillet by removing a strip of meat from one side. Make a superficial cut through the tough membrane between each pair of ribs. Place the meat in boiling water for 10 minutes. If you want to experiment, add some onions and/or spices to the water, including garlic, salt and pepper.
In greased 2-quart casserole, mix apples and brown sugar. Set aside. Stir together flour, sugar, baking powder and salt. In another bowl, blend milk, butter, egg and vanilla. Stir dry ingredients just until moistened. Spoon over sugared apples, then sprinkle with topping, 1/4 cup chopped nuts and 2 tablespoons sugar. Bake in 350° oven for 45 to 50 minutes. Serves 6.
Make batter of the flour, milk and sugar; reserve 1/4 cup for topping. Mix batter and pour into melted margarine in pan. Pour in warm fruit; bake at 350° for about 45 minutes.
Cut peaches into unbaked shell. Mix cream, flour, sugar, almond and tapioca. Pour over peaches. Bake at 400° for 15 minutes. Then bake at 350° for 45 minutes.
Skin, bone and cut up chicken into bite size pieces. Mix spaghetti sauce mix with water and soy sauce and marinate 4 hours. Cook chicken in lightly oiled frypan for 2 minutes, stirring frequently. Add cut up green pepper, mushrooms and liquid from tomatoes and cook 2 minutes, covered. Cut tomatoes in quarters; add to chicken and let warm. Serve with rice. Keep warm in low oven, uncovered.
Cook limas in a little salted water with butter. Cook until tender (10 minutes). Drain; save a little juice (separate). Add onion, pimento and sour cream. Refrigerate overnight. Add 1 tablespoon juice. Heat and serve.
Add all ingredients together, one at a time, as listed. Beat well. Pour into 2 unbaked pie shells. Bake at 300° for 1 hour or until brown.
Melt butter in skillet; saute onion and garlic until transparent. Soak bread in milk. Heat oven to 350°. In large bowl mix beef, onions, bread crumbs, salt, pepper and eggs. Coarsely grate the cheese and set aside.
Place chicken breasts in a 9 x 13-inch pan. Cover with mushrooms. Combine soup, sour cream and wine. Pour over mushrooms and chicken. Bake 50 to 60 minutes at 375°. Serve over rice.
Brown meat and drain. Add seasoning mix, water and salsa. Simmer 5 minutes. Spread roll dough in large pie plate to form a crust. Spoon on meat mixture. Spread sour cream over meat. Cover with cheese slices. Sprinkle over the 1/2 cup corn chips. Bake at 375° for 20 minutes until crust is golden brown. Top with lettuce and tomatoes and serve.
Combine chicken, onion and green pepper in a greased 9 x 13-inch pan. Layer tortillas which have been dipped in hot chicken stock long enough to soften. Top with cheese and sprinkle with chili powder and garlic salt. Add in order: chicken soup, mushroom soup and tomatoes. Cover and bake at 350° for 30 to 45 minutes.
Core apples leaving 1 1/4-inch diameter opening. Place chocolate chips in blender or food processor until finely chopped. Mix remaining ingredients together and stuff core of apple. Wrap each apple in plastic wrap and chill. Slice thin before serving.
Brown onions,	celery and hamburger in skillet. Pour off grease and add rice, mushrooms, soups and water. Mix and put in 9 x 13-inch casserole. Bake 45 minutes at 350°.
Combine all ingredients in mixing bowl and beat until well mixed. Fold in apples and nuts. Bake in 13 x 9-inch pan for 45 minutes in 350° oven.
In a large saucepan or Dutch oven, cook the onion and garlic in the olive oil over low heat for about 6 minutes. Stir in the jalapeno, chili powder and cumin; cook while stirring for about 1 minute. Stir in the tomatoes, bring to a simmer and stir in the beans and broth. Cover and simmer for about 15 to 20 minutes. stir in the sugar and cook about 5 minutes more. Season with salt.
Crumble bread in food processor or tear by hand into small pieces. Combine bread and eggs into one large bowl. Then mix the remaining ingredients into the bowl. Mix well! Bake at 325° for 1 1/2 to 2 hours. When baking, be sure to put one pan of water and then the pan containing the mix, this will prevent the bottom and sides from burning. You know when it's done by putting in a toothpick and it comes out clear.
Cut baked chicken into bite size pieces. Mix all ingredients and simmer 15 minutes. Serve with cornbread.
In large punch bowl, stir together juices and carbonated beverage. Spoon sherbet into bowl. Serve immediately. Yields 38 servings.
Combine flour, salt, soda, baking powder and cinnamon.	Stir in nuts. Combine zucchini and rest of the ingredients. Add to flour mixture stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 4x5 loaf pans. Bake at 350° for about 1 hour or until toothpick inserted in center comes out clean.	Cool in pans 10 minutes. Remove from pans and let cool on wire racks.
Put spinach in casserole dish, add soup mix. Mix well. Put pad of margarine into spinach. Cut cream cheese into cubes and push into spinach. Sprinkle stuffing mix on top. Bake at 350° for 30 minutes.
Saute bell pepper and onion in butter. Add mushrooms, beef broth, salt, pepper and rice. Put in rice cooker and stir in shrimp. Turn cooker on and push button to cook. It will be done when rice cooker goes off. Delicious meal. Serve with salad. Serves 6 to 8 persons.
Combine first 4 ingredients. Chill for at least 30 minutes. Just before serving, add coconut and spoon into sherbet glasses. Makes 3 or 4 servings.
Remove a 1/2-inch slice from top of each tomato and chop. Scoop out most of pulp and chop. Put a little salt, pepper and sugar inside each tomato and turn upside down on paper towel to drain.
In a skillet, melt margarine, then saute onion, bell pepper and celery (until onion is clear). Add Cheez Whiz, rice, chicken and broccoli. Simmer 3 to 5 minutes. Add soups; mix well. Pour into baking dish. Cook at 350° for 30 minutes, stirring occasionally.
To the boiling water, add all ingredients except the spaghetti. Simmer for 30 minutes, then add the spaghetti. Continue to simmer for 15 minutes, stirring occasionally. Add 1 tablespoon olive oil or other before serving.