HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate cauliflower and broccoli into florets. Cut carrots into 2 to 3-inch pieces. Into a casserole dish, that has been sprayed with vegetable oil, place vegetables evenly. Slice butter into several "pats" and place on top of mixture. Cover with aluminum foil and bake at 350° for 1 hour, or until tender.
Mix thoroughly the ham, pork, pepper, cracker crumbs, eggs, pineapple juice and onion. Arrange 2 slices of pineapple along each side of a greased Pyrex loaf pan. Put ham mixture into loaf pan, pressing against the pineapple slices to hold them in place. Cut remaining pineapple slices into fifths and place on top of ham loaf. Bake at 350° for 1 1/4 hours.
Chop chicken up in bite size and fry until done after seasoning and flouring. Remove all grease from skillet. Open frozen vegetables and pour into bowl. Mix chicken and dressing and vegetables. Refrigerate overnight for best results.
In mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the butter and shortening together until well-blended and soft. Then beat in sugars in turn, beating well after each until fluffy. Add eggs, one at a time, beating well each time, then beat in vanilla.
Cream oleo and sugar until creamy. Add eggs, beating well. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add alternately with milk, blending well after each addition. Stir in nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool. Frost with your favorite frosting.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk. Add to flour mixture. Mix just to blend. Turn onto lightly floured surface; knead gently for 20 turns. Roll or pat to 1/2-inch thickness. Cut with 3-inch biscuit cutter. Place on lightly greased baking sheet and bake at 450° for 12 to 15 minutes. Serve hot. Makes 100 biscuits.
Brown sausage and ground beef. Add celery. Cook 10 minutes. Stir often. Add remaining ingredients, except green peppers and cheeses. Simmer, covered, 20 minutes. Add green pepper; cover and cook 10 minutes. When serving, add both cheeses on top of soup in bowl.
Make jello and cool. Drain pineapple, mix with cottage cheese and nuts. Add to cooled jello then stir in the whipped topping and refrigerate.
Mix all ingredients and stuff opossum with it. Sew up opening with large needle and coarse thread. Roast in oven roaster on wire rack at 350° until tender and richly brown.
Cut tomatoes in 1/2-inch thick slices. Mix flour, salt and pepper. Dip tomatoes in mixture, covering both sides. Fry slowly in small amount of hot fat until browned; turn and brown other side.
Beat cream cheese. Beat sour cream into cream cheese. Beat lemon juice and Italian seasoning into mixture.
In bowl, combine milk and lemon juice. Mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring, if desired. Fold in the whipped topping. Spoon into a 13 x 9 x 2 inch baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.
Combine the first 4 ingredients in a large bowl. Add egg and buttermilk, stirring mixture just until dry ingredients are moistened. Stir in cracklings. Place in a well-greased 10-inch cast-iron skillet in a 450° oven for 4 minutes, or until hot. Remove from oven. Pour batter into skillet. Bake at 350° for 25 minutes, or until golden brown. Yields 8 to 10 servings.
Mix sugar and Jell-O in hot water. Add cold water, lemonade and pineapple juice. Add ginger ale just before serving.
Butter sides of a heavy 2 quart saucepan. In it combine sugar and milk. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Then cook to soft-ball stage (234 degrees). Remove from heat; add remaining ingredients and stir until blended. Pour into buttered 9x9x2-inch pan. Score in squares when warm, cut when firm.
1st Layer: 2 cans (drained and blended) Trappy's jalapeno pinto beans.
In a large pan, combine all ingredients. Bring mixture to a boil. Cover, reduce heat and simmer for 20 minutes. Stir occasionally. Remove lid and simmer an additional 5 to 10 minutes.
Stir together pineapple and grated cheese. Mix sugar and flour; sprinkle over pineapple and cheese. Sprinkle margarine and crushed Ritz crackers over pineapple dish. Bake in 350° oven for 20 minutes.
Follow instructions on jello box, then fold in whipped cream. Stir in remainder of ingredients; place in fridge for 2 1/2 hours. Serve on lettuce leaf.
Beat all ingredients, except peaches. Cook on low heat until it's showing thickness, stirring all the time. When custard is done, add peaches. Put into ice cream freezer and freeze or you can put in the freezer.
Boil chunks of duck breasts until tender; discard water. Cook rice as directed on package. Brown sausage and onion. Mix all ingredients; pour in greased pan. Bake at 350° for 30 minutes.
Cut up 1 chicken into small pieces and salt and pepper it. Place rice in bottom of Dutch oven. Add 1 can of mushroom soup, 1 can of water and stir. Place chicken pieces on top of rice and soup. Cook on High for 15 minutes. Then cook on Medium-Low setting for 25 minutes. Let stand for 15 to 20 minutes before serving. Serves 4.
Mix. Shape into bar. Wrap in foil. Freeze until firm. Makes 1 serving. Exchanges: 1 milk, 1 fruit, 1 bread, 1 protein and 1 fat.
Put sugar, syrup and water on stove to boil. Beat egg whites until very stiff. Let syrup cook until it forms a hard ball when dropped in cold water. Pour slowly into egg whites, beating constantly with mixer. Add vanilla and beat as long as possible. Drop by spoon on wax paper. Set bowl in hot water if candy begins to harden. (May add nuts.)
Combine zucchini and salt; let stand 15 minutes. Rinse in cold water and drain well. Saute onion in butter until tender. Add zucchini. Cook, stirring constantly until all liquid is absorbed. Stir in sour cream and pepper.
Cream shortening, sugar and vanilla. Add egg, beat until fluffy. Stir in milk. Add dry ingredients into creamed mixture and blend well. Divide dough in half. Chill 1 hour. On floured surface, roll out dough 1/8-inch thick. Cut in shapes. Put on cookie sheet. Bake at 375° for 6 to 8 minutes. Cool and decorate. Yields 2 dozen.
Stir together and cook over heat until mixture starts to come away from sides, approximately 2 minutes. Knead. Add coloring before cooking. Store in covered container.
Cook squash and onion in slight amount of water until tender. Mash. Add other ingredients; sprinkle with crumbs and bake at 350° for 30 minutes.
In a mixing bowl, combine the first 8 ingredients. Fold in apples, nuts and raisins. Spoon into a well-greased cake pan or a 10-inch tube pan. Bake at 350° for 50 to 60 minutes or until cake tests done. Serves 16 to 20.
Section oranges, removing seeds. Save extra juice and make up to 1 cup with concentrated orange juice. Mix flour and sugar; add 1 cup orange juice and cook until boils. Let boil a few minutes and add butter and stir in. Cool to room temperature. Stack rounds with sections, between and over top with sweetened cream. Serve at room temperature.
Place pineapple and juice in pan. Bring to a boil; add lime Jell-O and dissolve. Fold in cheese. Cool slightly; fold in whipping cream. Chill and cut in squares.
Combine sugar and cocoa in a 2-quart boiler. Stir in milk and butter. Cook until mixture comes to a rolling boil; stir well. Continue to cook on high for 1 minute. Remove mixture and stir in vanilla. Add oats; mix thoroughly. Add coconut and nuts (optional). Drop by teaspoon onto waxed paper. Place in refrigerator to set.
Brown chicken	that has been sprinkled with Tony's seasoning.	The more you use, the spicier the chicken. Remove chicken from skillet. Saute chopped onion and bell pepper in chicken grease (2 tablespoons). Place chicken back in skillet. Pour tomatoes over chicken. Simmer for 15 to 20 minutes, stirring occasionally to avoid sticking. Serve over hot yellow rice.
Cream sugar and margarine; add eggs and lemon extract. Mix. Add flour and baking powder. Mix together. Add nuts and raisins last; mix well. Put in a greased and floured tube pan. Bake at 275° for 1 hour and 45 minutes.
Combine brown sugar, orange juice and mustard. Mix well. Spoon over ham, shoulder roast, (pork) etc.
Preheat oven to 400°. Combine sour cream and margarine. Fold in flour. Fill greased muffin tins three-fourths full. Bake 8 to 10 minutes. Makes 18 biscuits.
Combine sweet potatoes, salt and 1/2 cup boiling water in saucepan; simmer, covered, for 15 minutes or until tender. Pour off all but 1/4 cup stock; dot with butter. Combine orange juice, corn syrup and brown sugar. Blend well. Pour over sweet potatoes. Simmer, basting frequently for 15 minutes.
Combine sugar, syrup and butter in a saucepan. Bring to a boil, stirring constantly until butter is melted. Remove from heat and add hot syrup to beaten eggs, stirring constantly. Add pecans and vanilla extract to mixture. Pour filling into pie shell. Bake in preheated oven at 350° for about 30 minutes.
Preheat oven to 400°. Dissolve yeast in warm water. In a separate bowl, put flour, baking powder, baking soda and sugar. Cut in shortening; add yeast mixture and buttermilk. Knead slightly. Roll out to 1/2-inch; cut 15 biscuits. Place into buttered 13 x 9-inch pan and brush with butter. Let rise 30 minutes or in refrigerator overnight. Bake until golden brown.
Combine undrained pineapple, whipped topping and pudding mix. Let stand for 5 minutes. Cut cake lengthwise into 3rds. Spread 1/3 pudding mixture over each layer of cake, ending with pudding on top. Chill 30 minutes. Sprinkle with sliced almonds. Serves 12.
Brown ground beef in skillet; drain excess fat. Add soup and seasonings, simmer about 5 to 10 minutes to blend flavors, stirring occasionally. Serve on buns.
Drain pimentos and chop parsley. Combine with dressing in a large Ziploc bag; add mushrooms and toss to coat. Chill.
Mix all ingredients. Pour into greased casserole. Top with 1/2 cup of grated Cheddar cheese. Bake at 350° for 30 to 40 minutes. May serve with crackers.
Mix sugar, salt, milk and egg together. Cook until thick. Let cool. Add vinegar and peanut butter. Cut up bananas and pour dressing over them. Sprinkle with peanuts.
Mix well and pour over all ingredients. Put in a crock or covered dish. Let stand in the refrigerator. "The longer it stands, the better it is."
Put the bacon pieces in pan and fry until almost done. Then add all other ingredients, except hamburger meat. I add that about 30 minutes before soup is done. You may also add carrots, English peas, corn or any other vegetable you would like, but if you add extra vegetables, you will also need to add extra liquid. Cook about 1 1/2 hours.
In small pan over low heat stir together honey and peanut butter until smooth. Remove from heat; add cocoa powder and blend well. Add remaining ingredients. Press into greased 9 x 9 x 2 inch pan. Chill until firm. Cut into 36 squares.
Boil chicken, debone and retain broth (1 1/2 to 2 cups). Prepare rice with equal parts water in 2 to 3-quart pan. Melt margarine and mix in flour. Add broth slowly, stirring constantly, then melt cheese in the sauce. Defrost broccoli and cut into small pieces.
Bring water and salt to a boil; add rice. Cover and remove from heat. Let set for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In a large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 1 hour.
In large bowl, mix sugar and butter. Beat in egg and molasses. Stir in remaining ingredients. Roll dough on well-floured board. Cut into desired shapes. Place on greased baking sheet. Bake at 350° for 10 minutes. Cool. Decorate as desired. Makes about 15 (6-inch) cookies.
Mix in pan; turn to boil. Boil 1 minutes; turn off. Add Maple and vanilla.
Heat oven to 375°. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Pick over and wash cranberries. Put through food chopper using fine blade; mix in half as much mashed ripe banana. Sweeten with honey and beat well. Let stand for an hour or so before serving.
Mix yeast, warm water and sugar until dissolved. Stir in salt and flour gradually. Dump dough onto breadboard and knead until smooth. Shape into pretzels by rolling pieces of dough into long ropes and twist into pretzel shape. Place on oiled cookie sheets. Brush with beaten egg and sprinkle with kosher salt. Bake at 425° for 15 to 20 minutes until golden brown.
Stir rice and soups together in a 9 x 13-inch pan sprayed with Pam. Lay chicken pieces on top of rice mixture. Sprinkle with salt and poultry seasoning or paprika. (Sesame seed may also be sprinkled on top.) Cover with foil and place in oven at 350° for 1 hour. Don't peek!
Combine pineapple juice and pudding mix in bowl; mix well. Add banana, pie filling and undrained pineapple; toss to mix. Pour into serving bowl. Chill until set. May substitute any fruit juice for pineapple juice. Yield: 10 servings.
Mix these ingredients; spread about 1/8-inch thick on the 9-inch square pan. Bake at 375° for 15 minutes.
Melt chocolate morsels over hot water. Remove from heat. Stir in sugar and syrup. Blend in bourbon. Combine nuts and wafers. Add to chocolate mix. Shape into balls. Roll in powdered or granulated sugar. Store in container several days to ripen.
Mix water, sugar, Karo and cornstarch together. Cook until thickened. Add Jell-O and mix well. Cool and pour part in bottom of baked pie shell. Leave strawberries whole and pour remainder of mixture over strawberries. Garnish with whipped cream.
Mix flour, cocoa, baking powder, soda and salt. Set aside. Beat butter and sugar in a large bowl until smooth. Add eggs and vanilla. Beat well. Add half the flour mixture and half the milk. Mix well. Mix in rest of flour mixture and milk until smooth. Fill a greased and floured baking pan or 2 layer pans no more than half full. Bake at 375° for 25 to 35 minutes until cake springs up when lightly touched in center.
Preheat oven to 375°. Grease 9-inch square pan. In medium bowl, beat butter until creamy. Stir in sugar and brown sugar. Add flour, salt and baking soda. Stir until mixture is crumbly. Set aside 1 cup of crumb mixture for top. Press remaining mixture into pan. Stir lemon juice into apricot preserves. Spread into pan, leaving a 4-inch border around all edges. Sprinkle preserves with remaining 1 cup crumb mixture. Bake 35 to 40 minutes until browned.
Boil first 3 ingredients about 3 to 4 minutes. Remove from heat. Add remaining ingredients. Drop by spoonful on wax paper.
Combine applesauce and soda in a small bowl. Cream butter with sugar in large bowl. Stir in egg, cinnamon, salt, allspice and cloves. Blend in applesauce mixture. Mix in flour and raisins. Pour into greased 5 x 9 loaf pan or use smaller pans. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes in pan on rack. Take out of pan and cool on rack completely.
Melt margarine over medium heat. Add flour. Slowly stir in 2 cups of milk. When slightly thickened, slowly add rest of milk, chicken granules, broccoli and cheese. Stir until smooth and thick. Enjoy!
Mix fruit cocktail, juice and all, with pudding until pudding is thick. Mix in Cool Whip. Add well drained pineapple and marshmallows. Mix and refrigerate.
Combine all ingredients. In a medium saucepan, simmer 5 minutes, stirring frequently. Serves 5.
In bowl combine all ingredients. Divide meat mixture into 4 hamburger patties. Sear 5 inches from hot coals for 2 minutes. Turn and cook for 6 minutes for medium done. Serve hot, topped with avocado, onion, lettuce and tomato.
Top with cheese cracker crumbs rolled in 1/2 stick melted margarine. Bake at 350° for 25 to 30 minutes.
Mix all ingredients well. Store in airtight jar. Place 2 to 3 teaspoons of tea mixture in 3/4 cup boiling water. May be made in larger quantities, adding 2 to 3 teaspoons per cup of boiling water.
Cut boneless venison into thin, small steaks. Sprinkle with garlic and onion salt; pound well. Roll in flour and brown meat in skillet. Alternate layers of meat, cream of mushroom soup and sliced onion in a casserole. Add 1 soup can of water over all. Cover and bake 2 hours at 300°.
Mix rice and soup together in a 2-quart baking dish. Add drained mushrooms; top with sliced margarine. Bake 1 hour at 350°.
Boil broccoli 10 minutes until tender. Drain. Cook ziti 8 to 10 minutes. Drain. Saute garlic in olive oil in large skillet until lightly browned. Add broccoli; cook 1 minute. Add ziti, cream and Parmesan and cook 2 minutes, tossing well. Spoon into 9 x 13-inch Pyrex pan and top with Mozzarella. Bake, covered, at 350° for 20 to 25 minutes. Serves 8 to 10.
Spread the brisket generously with the Adolph's meat tenderizer; pierce with a fork. Place in a large rectangular Pyrex dish.
Mix crushed Lorna Doones and melted margarine. Spread on bottom of 9 x 13-inch pan. Bake for 15 minutes at 350°.
Peel 5 to 6 peaches or apple slices into small slices and place in bottom of Pyrex dish. Melt margarine; add sugar and flour. (This will be dry and crumbly.) Sprinkle over fruit and pat down. Bake in a 350° oven for 1 hour.
Crumble 1 1/2 slices of toasted bread into crab meat and combine ingredients with milk blended with mayonnaise. With other 1 1/2 slices of toasted bread, grate and sprinkle over top of casserole. Dot butter on top. Put in stove and cook until warm through. Serve.
Combine the sugar, milk, half and half, whipping cream and lemon rind. Add lemon juice and beat well. Fold in egg whites. Add food coloring, if desired. Pour into freezer can of 1 gallon hand or electric freezer. Let ripen at least 2 hours.
Combine all ingredients (place sugar in mixture first, then melted butter). Place mixture in greased baking dish. Place in oven at 350° for 35 to 40 minutes or until brown. Serves 6 to 8.
Cook pasta according to package directions until al dente; drain and toss lightly with 1 tablespoon olive oil and keep warm. Cut zucchini, bell pepper, carrots and green onions into julienne strips. Heat remaining 2 tablespoons olive oil in large skillet. Saute garlic lightly; add zucchini, bell pepper, carrots and green onions. Cook, tossing, until crisp-tender. Add chicken strips; cook, stirring, until opaque (about 3 minutes). Add shrimp; cook, tossing, until opaque (about 1 to 2 minutes). Stir in wine, hot pepper flakes, lime zest and cilantro. Bring to boil quickly; pour over cooked pasta in serving bowl. Toss to combine. Garnish with minced fresh parsley. Makes 4 to 5 servings. Also may be served over rice.
Dissolve yeast in lukewarm milk. Stir in sugar, salt and butter. Beat well and add flour. Let rise to almost double in bulk. Punch down and roll out on lightly floured board to 1/4 inch in thickness. Cut in about 2-inch pieces. Dip each piece in melted butter.
Cream sugar and margarine; add one egg at a time. Add milk, corn meal, vinegar, lemon juice and salt. Pour into crust. Cook 10 minutes at 375°, then reduce heat to 325° and cook 40 minutes more.
Pour mixed ingredients over chicken. Cover and refrigerate overnight. (Turn or shake chicken to make sure all chicken pieces are coated.) Place chicken in baking dish and bake at 300° about an hour or can be grilled. (Discard marinade, do not cook chicken in the mixture.)
Mix oil and sugar; add eggs, one at a time. Sift together flour, soda, baking powder, cinnamon and salt. Add dry mixture in small amounts to egg mixture until all ingredients are well blended. Add vanilla. Blend in carrots, pineapple and pecans. Bake in 3 greased and floured 9-inch pans at 350° for 30 to 40 minutes. Check at 25 minutes. Ice with Cream Cheese Frosting.
Mix all juices as directed on package. Next, mix all ingredients together. Refrigerate until ready to use. Add 1 quart of ginger ale. Yields 2 gallons.
Mix juice and milk together. Add other ingredients. Put in a pie shell and chill. Makes 2 or 3 pies.
Mix together butter and shortening. Beat in 1 1/2 cups sugar, eggs and vanilla. Sift together flour, cream of tartar, baking soda and salt. Blend into creamed mixture. Shape rounded teaspoons of dough into small balls. Combine 3 tablespoons sugar and cinnamon; roll balls in sugar/cinnamon mixture. Place 2 inches apart on ungreased baking sheet. Bake at 400° for 8 to 10 minutes or until golden brown. (Be careful, they burn easily!!) Remove from baking sheet; cool on racks. Makes approximately 6 dozen.
Cook pasta; drain. Put in saucepan. Stir in olive oil on low-medium heat. Add package dressing. Stir in veggies. Heat until veggies are tender. Serve.
Thinly slice the onion and mince the garlic. Cut the squash and zucchini into 1/4-inch slices. Seed the bell peppers and cut into 1/4-inch strips. Slice the mushrooms. Heat the olive oil in a large saucepan over medium-high heat. Add the vegetables. Saut the vegetables for 15 to 20 minutes or until tender-crisp. Whisk the eggs and cream in a large bowl. Add the salt and pepper. Add the bread cubes, cream cheese and Swiss cheese and mix well. Add the sauted vegetables and mix well. Pour into a greased 10-inch spring-form pan or a 9 x 13-inch baking pan, packing the mixture firmly. Place the pan on a baking sheet. Bake at 350° for about 1 hour or until firm to the touch, puffed and golden brown. Cover the top with foil to prevent overbrowning if necessary. Place the spring-form pan on a serving plate. Loosen the frittata from the side and remove the side of the pan. Cut into small squares. Serve the frittata hot, at room temperature or cold. May reheat cooked frittata at 350° for 15 minutes or until warmed through, if desired. Yield: 48 small appetizers.
Mix everything together. Bake at 400° for 1 hour in a greased casserole dish. Serves 4 to 5.
Combine brown sugar, beaten egg, water and vinegar in a saucepan. Bring to a boil; remove from heat and add vanilla. Let cool. When ready to serve (or just before) slice and cut up bananas into bite size pieces. Pour sauce over bananas and top with chopped peanuts.
Melt butter in a 2-quart casserole. Sift together the flour, sugar, baking powder and salt. Stir in milk. Pour into butter; do not stir. Sprinkle fruit on top of butter; do not stir. Bake at 350° for 30 to 40 minutes.
Melt butter in frying pan. Add cleaned shrimp. Saute 5 minutes. Add Creole sauce and water or stock and simmer 5 minutes. Serve on hot platter in ring of boiled rice.
Preheat oven to 350°. In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine; mix together and press into pan. Pour milk over crumbs. Top with remaining ingredients. Press firmly. Bake 25 minutes. Cool before cutting.
Brown ground beef or turkey and drain. Add garlic, onion, celery, cabbage, water and potatoes; season with salt and pepper. Cook until tender. Add about 1 cup of sour cream. Serve with salad, rye bread and butter.
Cook sugar, milk and butter to soft ball stage 236°, stirring frequently. Remove from heat; add chocolate pieces, Marshmallow Creme, vanilla and 1 cup nuts. Beat until chocolate is melted and blended. Pour into well buttered 13 x 9 x 2-inch pan. Immediately score into squares. Cool and when set, cut into squares.
Preheat oven to 450°. Prepare Basic Biscuits, rolling dough about 1/4-inch thick. Using a sharp knife or pizza cutter, cut dough into narrow strips, 1/2-inch wide. Cut strips into 3-inch sticks. Dip sticks into melted butter and roll in mixture of Parmesan cheese, oregano and garlic salt. Place on lightly greased baking sheet, about 3/4-inch apart. Bake 8 to 10 minutes or until golden brown. Makes about 3 dozen sticks.
Brown ground beef and drain. Add tomato sauce and chili mix to ground beef. Spread cream cheese in bottom of 9 x 13-inch ovenproof dish. Spread chili mixture over cream cheese. Sprinkle Cheddar cheese on top. Bake 10 to 15 minutes in a 350° oven, or in microwave until "bubbly". Serve with tortilla chips.
In bottom of long, ungreased cake pan, mix the cocoa, brown sugar and water. Sprinkle the marshmallows over this. Pour the cake batter over this (prepared according to package directions). Sprinkle with chopped nuts. Bake at 350° for 40 to 50 minutes. Serve warm with ice cream or Cool Whip.