HumbleIntelligence/food-ner-1-Million huggingface dataset:
In pot, saute onion until limp. Combine water, bouillon, tomatoes, basil, paprika and garlic. Bring to boil, then reduce heat and simmer 10 minutes. Add mushrooms, zucchini and chicken. Simmer 8 minutes, uncovered.
Cream margarine and shortening. Add sugar and beat again until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add flour mixture to creamed mixture and then alternate with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites and pour into three 8-inch pans. Bake at 350° for 25 minutes or until done. Cool and frost with Cream Cheese Frosting.
Cook noodles as directed on package. Drain and rinse with warm water. Put noodles in a 2 1/2-quart baking dish and soups (one at a time) and stir to cover noodles. Add 1/2 cup water. Stir well. Sprinkle cheese over top, spreading evenly. Do not cover casserole. Bake at 375° for 30 minutes or until cheese is melted and lightly browned.
Combine the egg yolks, flour, salt and pepper in a medium size mixing bowl. In a separate bowl, beat the egg whites into the yolk mixture. In a deep skillet, melt the lard to a depth of 3-inches and heat it until it registers a temperature of 365° on a deep fat thermometer. Drop the fritter batter into the fat by teaspoonfuls, making them all nearly the same shape and size. Fry until golden brown, about 3 to 4 minutes. Drain well. Serve immediately. Makes 18 fritters.
Brown meat lightly; add onions and celery, frying until lightly transparent. Add the rest of the ingredients. Pour into a 2-quart greased casserole dish. Cook in 350° oven for 1/2 hour uncovered; turn heat down to 300° and put either French fried onions or potato chips or chow mein noodles on top of casserole and cook for 1/2 hour longer. Leave for 5 minutes before serving.
Sift dry ingredients into a large mixer bowl (mix a little to make sure it is stirred) at slow speed. Then add all the rest of ingredients. Mix until smooth. Grease and flour loaf pans, filling a little over half. Bake at 350° for 1 hour.
Peel and cube potatoes. Cook, covered, in boiling water until tender. Drain. Reserve 2/3 cup of cooking water. Mash potatoes and set aside (should be 2 cups). Combine flour, soda and spices in an extra large mixing bowl. Set aside. Combine eggs, oil, sugar, sweet potatoes and water in another mixing bowl. Stir into flour mixture until well combined. Stir in pecans. Divide mixture evenly among three greased 8 x 4 x 2 or 7 1/2 x 3 1/2 x 2-inch loaf pans. Bake in a 350° oven for 1 hour. Cover with foil the last 10 minutes to prevent over-browning. Cool in pans 10 minutes. Remove from pans and cool completely. Wrap and store overnight before serving. Makes 3 loaves.
Heat oven to 350°. Grease 13 x 9-inch baking dish. Mix ingredients in order given. Spread in baking dish. Sprinkle with paprika. Bake until brown 25 to 35 minutes. Cut in 1-inch to 2-inch squares. Can be made ahead and heated in microwave or frozen and served later.
In a mixing bowl, combine cheese, celery, mustard and light cream. Mix well. Form cheese mixture into about 16 small balls and roll in parsley. Chill several hours. Serve with crackers.
Cream sugars and shortening. Add eggs; sift and add dry ingredients, then add vanilla, chocolate chips and oatmeal. Bake at 350° for 12 minutes. Yields 4 or 5 dozen.
Mix flour, salt, sugar and Crisco. Set aside. Dissolve the yeast in water with sugar. Let rise. Mix warm milk, eggs and yeast mixture. Stir and add to flour mixture. Refrigerate overnight in a large greased sealed bowl. Remove next day and use for sweet rolls, dumplings, hard rolls, kuchen or deep fried bread. This dough can be kept refrigerated for 8 days.
Cook pasta as directed on package. Mix Italian dressing as directed on package and combine with pasta while hot. Cool. Add rest of ingredients. May be served immediately, but best if refrigerated overnight.
In a large kettle cover the cut up chicken with water; add salt and pepper. Cook until tender. Remove chicken, strain broth and remove excess fat, if desired.
Mix all ingredients. Chill for 6 to 24 hours. Garnish with mandarin oranges and maraschino cherries.
Saute onion, cook broccoli for 10 minutes in salted water, drain and place in lightly buttered casserole dish. Pour rice over broccoli as it is (do not cook). Mix soup mix and onion. Pour over rice and broccoli, spoon Cheese Whiz over top and bake uncovered at 350° for 25 to 30 minutes.
Bake cake in 9 x 13-inch pan according to directions on package. Mix pudding and set aside. When cake is cool, slice into cubes. Place 1/2 in glass torte dish, then drizzle 1/2 Kahlua over cake, add 1/2 pudding mix, 1/2 crushed Heath bars and 1/2 Cool Whip. Repeat the layers and refrigerate overnight.
Spread one tube of crescent rolls in a greased 9 x 13-inch pan. Mix together sugar, egg yolk and vanilla until creamy and spread over the layer in pan. Spread other package of rolls on top of cream cheese. Beat egg white until frothy and brush on top of roll layer. Mix sugar, cinnamon and chopped nuts. Sprinkle on top of egg white. Bake at 350° for 25 to 30 minutes. Cool completely before cutting.
Brown ground turkey in large skillet, stirring until crumbly; drain. Add chili powder, tomato sauce, cayenne pepper and water. Simmer for 15 minutes, stirring occasionally and adding water as needed. Adjust seasonings to taste. May add 1/4 cup masa corn mix mixed with a small amount of hot water and 2 cups chili beans.
Mix all ingredients together until mixture is smooth. Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350° oven. Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Mix in order given and drop teaspoonfuls on greased baking sheet. Bake at 350° until light brown.
Mix together beef, bread crumbs, salt and pepper. Shape into patties. Melt fat. Brown patties. Mix together in a bowl tomato sauce, onion, brown sugar, Worcestershire sauce and mustard. Pour fat off meat. Add tomato mixture to patties; cook slowly for 10 minutes.
Heat oven to 400°. Mix dry and liquid ingredients separately. Grease only bottoms of muffin cups (24). Mix dry ingredients in a large bowl. Make a well in the center. In separate bowl, beat eggs, stir in oil and milk. Pour into center of well. Stir ONLY until flour mixture is moist. Batter will be rough looking. Gently add berries. Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Makes 24.
In bottom of buttered casserole, put thawed spinach, salt and pepper. Top with fish fillets. Saute in 1 tbsp. butter the mushrooms and the onion. Put this over fish. Make a white sauce of butter, milk, flour and white wine. When thick, add the Parmesan cheese. Pour over fish and bake at 375° for 20-25 mins.
Mix ground chuck, taco mix and beans and put in an 8 x 12-inch casserole. Top with green chilies and sour cream that have been mixed in blender. When ready to serve, top with 8 ounce package of shredded Cheddar cheese and heat until bubbly. Serve with Tostitos chips.
Boil ingredients together. Have cooked beets peeled and ready to simmer in pickling mixture 15 minutes, then seal in sterile jars.
Make soup stock by boiling water and shrimp (or meat) for about 30 minutes; strain. Add miso, tofu and green onions; cook for about 5 minutes. Serves 4 to 5.
Mix first 2 items together and put in a greased (9 x 13-inch) cake pan. Mix German chocolate cake mix according to directions and pour batter on top of the coconut-pecan mixture in pan. Mix margarine and cream cheese, heat until mixture is mixed thoroughly. Remove from heat and add confectioners sugar. Stir until dissolved and mixed. Pour on top of mixture in pan and bake in 350° oven for 35 to 40 minutes.
Mix melted oleo, Karo syrup and brown sugar. Put in microwave until it boils. Let boil for two more minutes. Pour over popped popcorn (in brown bag). Shake well and put into microwave for 1 1/2 minutes. Take out and shake well. Turn bag over and put back into microwave for another 1 1/2 minutes. Take out and spread on cookie sheets until it cools.
Mix dry ingredients. Add milk and drop in spoon size bits into boiling chicken broth. Lower temperature and cover. Simmer 10 to 15 minutes.
Mix for 5 minutes. Grease pan good. Bake at 375° for 45 to 50 minutes.
Preheat oven to 400°. Butter 9 x 13-inch baking dish. Stir butter, syrup and apple juice in small saucepan on medium-low heat until butter melts. Increase heat and boil about 5 minutes. Remove from heat. Whisk in cinnamon, allspice and salt. Arrange 1/3 of squash in dish; top with 1/2 of apple slices. Add another 1/3 of squash. Arrange remaining squash and apples on top. Sprinkle lightly with salt and pepper. Cover tightly with foil. Bake about 50 minutes or until squash is almost tender. Uncover and bake until tender, basting with syrup, about 20 minutes. Spoon syrup over mixture and serve.
Whip cool whip and cream cheese until well blended. Add drained fruit and marshmallows. (I use colored marshmallows.) Fold in nuts and blend well. Refrigerate.
Combine meat, seasonings and rice. Shape into 6 loosely formed balls. Steam the cabbage leaves until tender. Wrap each meat roll in a cabbage leaf. Place rolls in a greased skillet and add tomato juice. Cover tightly and cook on high heat until steaming. Then turn to very low heat to complete cooking. Cook on low heat for 1 hour.
Brown meat. Add onion; cook until tender, but not brown. Add next 8 ingredients. Mix well. Stir in noodles. Pour into a 2-quart casserole dish. Mix crumbs and margarine; sprinkle over top. Bake at 350° for 30 minutes or until heated through. Makes 8 to 10 servings.
Cream sugar, salt, margarine and Crisco well. Add eggs, beating well after each addition. Sift all dry ingredients together 3 or 4 times. Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients. Add vanilla. Bake at 325° for 1 1/2 hours in large tube pan.
Combine grape juice, sugar and lemon juice. Just before serving, add soda and fruit in individual glasses over ice.
Cream the margarine, sugar and eggs together. Add coconut. Roll nuts, dates and candy (cut up) in 1 1/2 cups flour. Add to batter. Bake at 250° for 2 hours.
Combine melted 1/2 cup margarine and graham cracker crumbs in a 9 x 13-inch baking pan. Beat eggs at high speed about 4 minutes. Add powdered sugar, 3/4 cup soft margarine and vanilla; beat 5 minutes. Spread over crumbs. Chill 30 minutes.
Combine all the ingredients and mix well. Refrigerate in a container with a tight fitting lid.
Grind cranberries, apples and oranges in food processor. Place in large mixing bowl. Add pineapple, nuts and sugar. Mix together. Let stand overnight. Excess can be frozen.
Place cooked broccoli in 13 x 9-inch dish. Top with cooked and sliced chicken. Sprinkle with cheese. Combine 2 soups, mayonnaise, lemon juice and curry powder. Pour mixture over chicken. Sprinkle top with bread crumbs and additional cheese if desired.
Layer sauerkraut, noodles, onions and corn beef. Mix Miracle Whip, mustard and cheese. Spread evenly over beef. Pour soup over all, mix lightly. Sprinkle cracker crumbs over top.
Combine all ingredients; mix well and form loaf or loaves. Bake in 2 inch baking pan for 1 hour at 350°. Let cool for 15 minutes and then enjoy. Makes 6 (4 ounce) servings.
Mix together meat, egg, seasonings and tomato sauce. Shape into small balls and brown in skillet. Put barbecue sauce and 1 bottle of water into crock-pot. Drain meatballs on paper towel, then put into crock-pot. Cook on high 2 hours or on low 3 to 4 hours.
Beat shortening, sugar and eggs together. Add milk, coconut and flour mixed with baking powder and pinch of salt. Beat just until mixed all together. Add vanilla and coconut flavoring.	Pour batter into well-greased and floured 10-inch pan. Start cake in cold oven. Bake at 325° for one hour and 25 minutes. Wait 5 minutes	before taking out of pan. Then cover cake while still hot. This is a very good moist cake.
Arrange thinly sliced potatoes in baking dish. Combine remaining ingredients and pour over potatoes. Bake at 350° for 30 minutes.
Place fruit in small baking dish. Mix milk, butter, sugar, flour, baking powder and salt together. Pour over fruit. Over top of batter sprinkle 1/2 cup of sugar, then pour 1/2 cup of hot water over the top. Do not mix. Bake at 350° for 1 hour.
Brown sausage, crumbling while cooking. Drain well, reserving the fat for frying the scrapple. Combine cornmeal and cold stock in a large, heavy saucepan. Bring to a boil, stirring; reduce heat and simmer 5 minutes, or until thick. Cover and place in a pan of simmering water for 30 minutes, stirring occasionally. Preheat oven to 350°. Uncover cornmeal and return to direct heat, cooking until very thick, stirring all the while. Meal is done when it holds its shape in a spoon. Stir in salt, pepper, sage and sausage. Remove from heat and add 2 eggs, one at a time. Mix well and pack into a greased loaf pan. Cover with foil and bake 1 hour. Cool slightly and cover with another pan weighted with 3 pound weight. (Canned goods work well.) Cool while weighted. Refrigerate overnight. Slice scrapple when ready to fry. Mix remaining egg and a little water with a fork. Dip slices in egg and then in cornmeal and fry in reserved fat. Serve with syrup. Makes 10 to 12 slices. Scrapple keeps 2 weeks in the refrigerator.
Beat eggs. Add milk. Stir in flour and salt. Mix well. Refrigerate batter 1 hour to allow flour particles to swell and soften. Pour 1/8 cup in 6-inch crepe pan or nonstick pan. Quickly tilt pan in all directions so batter covers pan in a thin film. Flip the crepe when it shakes loose from the pan. Cook 30 seconds. This side will only be spotted brown. This is the side used for the filling. When cooked, place on a towel to cool. Stack between layers of paper towels or wax paper. Freeze leftover crepes.
Heat oil in medium skillet, add leek and saute until tender (about 10 minutes). Stir in tomatoes and paste. Cook, stirring and breaking tomatoes with the side of the spoon until mixture boils. Simmer, uncovered, until the sauce is slightly thickened (about 20 minutes). Season with salt and pepper. Stir in shrimp, scallops and fish; add a few pieces of the basil leaves. Cover and cook over low heat 10 minutes. Do not boil or overcook.
In 9 x 13-inch pan, put rice. Mix soups and water. Pour over rice. Layer chicken parts on top of mixture. Bake at 350° for 1 1/2 hours. Cover with foil.
Saute the onion in melted butter until tender or brown. Add thawed broccoli to onion. Cook for a couple of minutes. Add soup. Stir together and let cook slowly for a few minutes. Add Cheez Whiz. Stir in well until melted and mixed thoroughly. Add cooked rice. Stir and put into casserole dish. Place in a 400° oven for 15 to 20 minutes or until bubbly or browned.
Cream softened butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
Early in the day, cook carrots, covered in water, until barely tender; drain. Meanwhile, gently cook onion in butter for 2 to 3 minutes. Add mustard, then milk. Cook, stirring. Add salt.
Mix the cookie ingredients together; roll out. Cut and place on an ungreased cookie sheet. Top each cookie with filling and an additional cookie. Bake at 350° for 12 - 14 minutes.
Measure margarine, dates, cherries and sugar into medium saucepan. Cook over medium heat, stirring constantly, until mixture becomes soft paste. Remove from heat. Add Rice Krispies and nuts; mix. Spoon onto waxed paper. Shape into balls. Let stand until cool. Yields approximately 3 1/2 dozen.
In a large kettle, combine cider, brown sugar, undiluted orange juice and undiluted lemonade. Tie cloves and allspice in a piece of cheesecloth. Add to cider along with nutmeg. Simmer 20 minutes. Remove and discard cheesecloth bag. Stick a cinnamon stick in each serving cup. Makes 24 servings.
Flour, salt and pepper pork chops and brown on both sides very quickly in skillet. Lay chops aside. In 9 X 13 baking dish, pour uncooked rice into bottom of pan. Sprinkle seasoning packet from rice box over rice. Lay chops over the top of the seasonings. Mix soups with water, and pour over the top of the chops. Bake in 450 degree oven for 30 to 45 minutes.
Debone chicken and cut into small pieces and place in bottom of a greased casserole dish. Mix soup and sour cream and pour over chicken. Crush crackers and pour over mixture. Pour melted margarine on top. Bake at 325° for 45 minutes.
Blend butter, white sugar and brown sugar. Add eggs and beat. Sift flour, soda and salt. Add oatmeal, vanilla and chocolate chips. Drop by tablespoons onto cookie sheet and bake 10 minutes at 350°.
Sprinkle chicken with salt and pepper and brown in Wesson oil in skillet. Add onion and saute. Stir in tomato sauce, water, salt, pepper and rice. Bring to a boil. Cover and simmer 45 minutes. Add peas and olives. Continue cooking, covered, for 15 minutes.
Mix dry ingredients. Add 1 cup milk; mix until smooth. Add 1/2 cup more milk. Add rest of ingredients. Cook until thick. Cool and pour into crust.
Brown meat, drain and add all the other ingredients. Cook until hot and it is ready to serve.
Cream butter and sugar well. Add chocolate and vanilla. Add three eggs, one at a time, beating five minutes after each addition. Pour into cooked pie shell and chill in refrigerator for several hours. Top with whipped cream and chopped walnuts.
Combine all ingredients except chicken in a medium sauce pan. Bring to boil and simmer 20 minutes. Prepare chickens and place in browning bag or crock pot. Pour mixture over chicken. Marinate up to 24 hours for better flavor. Bake at 350 degrees for 1 1/2 hour or 5 to 7 hours in the crock pot.
In bottom of crock-pot, layer potatoes, carrots and finally meat. Sprinkle meat with soy sauce, salt, pepper, paprika, garlic powder and flour. Spread onions on top. Combine beef broth, tomato sauce and water. Pour over all. Cook on high for 5 hours, medium for 7 hours and low for 9 to 11 hours.
Combine cream cheese, mayonnaise, garlic powder, salt and pepper. Combine vegetables and mix well with cream cheese. Chill several hours. Serve party bread rounds or celery stalks. Also makes a veggie spread for bagels.
Combine first 5 ingredients in double boiler. Cook until thick, stirring constantly. Remove from heat. Stir in vanilla, butter and 3/4 cup coconut. Pour into cooled pie shell and cool. Top with Cool Whip and remaining coconut.
Put on low flame until blended; turn flame up and boil 1 minute. Take off heat and beat until cool enough to spread on cake. Add vanilla and pecans. Frosts a 2-layer cake or sheet cake. Very good with yellow cake mix.
Mix together sugar, cornstarch, salt, milk and egg yolks. Cook in microwave until thick, about 8 minutes, on High. Add oleo and vanilla and beat until smooth. Add coconut or bananas. Put in cooked pie shell.
In a large pot, bring water to a boil. Tie spices in a cheesecloth with a string. Add the spice bag to the water. Add the tea bags and let steep for 3 minutes. Remove the tea bags. Add the juice of the oranges and lemons. Add sugar. Mix well. Serve hot in a punch bowl.
Combine potato, water, celery, carrot, onion, parsley, seasonings and bouillon. Cover and simmer 15 to 20 minutes or until vegetables are tender. Gradually add flour mixture to hot vegetables, stirring constantly, until mixture boils and thickens. Add process cheese cubes. Stir until melted. Makes 4 (1 1/2 cup) servings.
Saute onion in 2 teaspoons oil and 2 tablespoons water. Put onions in mixing bowl and add rest of ingredients. Mix well. Place in oiled casserole and bake at 350° for 1 hour.
Combine all ingredients. Pour into an unbaked shell. Bake 1 hour or until center is done.
Preheat oven to 375 degrees. Tear out four sheets of aluminum foil and set side by side. On each sheet of aluminum foil place a sliced red potato. Divide green pepper, red onion and tomato in four parts and place on top of potatoes. Place a chicken breast on each pouch and season with spices to taste. Pour 1 Tbsp. Worcestershire sauce over each packet. Pour 1 Tbsp. honey over each packet.
Score roast in several places; rub with salt and pepper. Brown on each side in oil. Drain excess fat from roast and place in foil-lined baking dish. Pour Coca-Cola and catsup over roast. Cover loosely with foil. Bake 3 hours at 325°.
Beat eggs until frothy. Add oil, soda, cinnamon and salt and mix. Add rest of ingredients. Pour into 9 x 13-inch pan (greased and floured). Bake at 350° for 45 minutes.
Slice potatoes thin. Layer in casserole dish. Add evaporated milk, enough to almost cover potatoes. Cover top with grated Velveeta cheese. Cook at 375° for 1 hour or until done. Check often. Serves 6.
Combine bread crumbs, onion, egg and seasonings; mix well. Add milk and oysters, mix thoroughly. Spread dressing in a greased 9-inch square pan. Pour drippings over dressing; dot with butter. Bake at 400° for 30 minutes. Serve with turkey. Makes 10 servings.
Melt butter in a regular pot (do not use nonstick) and stir in sugar and cream. Stir continuously on medium heat until you cannot keep the boil down, then stir for 8 minutes only and put peanut butter and marshmallow cream in as fast as possible. Pour into a 9 x 13 pan sprayed with pam cooking spray.
Mix everything together in a large container, except the ginger ale. Save it for the last ingredient, then refrigerate.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat. Simmer until thoroughly heated. Serve. Top with Cheddar cheese and sour cream.
Mix all ingredients in bowl, using only 1/2 stick melted butter. Place in 9 x 13-inch pan. Take 2 cups crumbled cornflakes and other 1/2 butter and mix together; sprinkle on top. Bake at 350° for 20 to 25 minutes.
Cut shortening into flour, add milk and roll dough out. Sprinkle pears onto dough. Sprinkle with cinnamon. Roll up into a roll like a jelly roll and slice. Melt margarine in an oblong pan; place slices in butter. Bring to boil sugar and water. Pour over dough mixture. Bake in 350° oven until golden brown.
Press crescent rolls on cookie or pizza sheet. Press seams together to form crust. Bake at 350° until lightly browned. Cool completely.
Combine fat, beef and onion; cook gently for 20 minutes. Add remaining ingredients and cook gently for 2 hours. I use my slow cooker or can be cooked on stove or in oven. Add vegetables (carrots, potatoes, celery, peas or whatever you like). Simmer for 30 minutes or until veggies are tender. Thicken gravy with 1/2 cup cold water and 1/4 cup flour. Stir in gravy and cook slowly.
Saute sliced onions until clear, but not brown. Place onions in bottom of pie shells. Cover each with 1 package cheese. In another bowl, mix milk, Tabasco sauce, Worcestershire sauce and eggs. Pour over cheese, dividing mixture evenly. Bake at 450° for 10 minutes, then reduce heat to 325° and bake for 25 to 30 minutes.
Place chicken in baking dish. Bake, covered, for 15 minutes in preheated 425° oven. Combine tomatoes, cornstarch, oregano and pepper sauce. Cook, stirring constantly, until sauce is thick. Pour heated sauce over chicken. Top with grated cheese. Bake 5 minutes, uncovered.
Mix pudding and milk until firm. Combine cool whip and condensed milk and add to pudding. Cut up bananas and mix with all. Place wafers along the side and bottom of dish. Pour mixture over wafers. Place remaining wafers on the side and across the top. Put in refrigerator and cool.
Cut grooves in chops and place in milk for 30 minutes. Remove, then salt and pepper to taste. Batter in flour and cook in electric frying pan in Crisco on medium heat until brown on both sides.
Cut up frying chicken. Marinate in a mixture of 2 cups milk (or enough to almost cover chicken pieces) and 1 teaspoon salt for about 2 hours. Drain, but save 1/2 cup of the marinade. Brown chicken lightly in 1/4 cup butter. Squeeze lime or lemon juice lightly over top. Add salt and pepper to taste.
Combine dry ingredients. Add remaining ingredients and mix by hand. Bake in a 9 x 13-inch pan at 350° for 45 minutes.
Rinse peas in hot water or steam if fresh; drain. Combine veggies, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over veggies. Toss gently. Chill. Serves 4.