HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 3-quart casserole, combine onion and 1 tablespoon of water; cover and microwave for 12 minutes on High. Add water, rice, both peppers, bouillon and spices. Mix. Cover and cook on High for 5 minutes. Reduce heat to 50%; cook 40 to 50 minutes. Add shrimp and tomato; mix. Cover and cook on Medium for 5 to 8 minutes. Let stand 5 minutes.
Place all ingredients in mixing bowl; mix thoroughly. Bake at 350° for 25 to 35 minutes.
Shred cabbage and vegetables; set aside. Heat vinegar, 1/3 cup sugar and oil to boiling and pour over cabbage. Mix other ingredients in and mix. Let stand overnight. Will keep in the refrigerator for 2 weeks.
Mix sugar and water in a saucepan and bring to a boil to dissolve sugar. Add raw peanuts and boil over medium heat until sugar crystallizes and no syrup is left (15 to 20 minutes). Stir while boiling to evenly coat peanuts. Spread nuts on ungreased cookie sheet. Place in a 350° oven for about 20 minutes, stirring every 5 minutes so that nuts will be evenly roasted. Remove from oven and cool.
Heat oven to 350°. Mix brown sugar, butter, egg yolk and vanilla. Stir in flour and salt. Press evenly into greased oblong pan, 13 x 9 x 2-inches. Bake until very light brown, 25 to 30 minutes. Crust will be soft. Remove from oven; immediately place separated pieces of chocolate candy on crust. Let stand until soft, then spread evenly. Sprinkle with nuts. Cut into bars, about 2 x 1 1/2-inches, while warm. Yield: 32 cookies.
Sprinkle chicken with salt and pepper. Put in frying pan. Mix Coke, catsup and mustard and pour over chicken. Cover and simmer 45 minutes to 1 hour.
Combine graham cracker crumbs and butter, mixing well. Press into bottom and up sides of a buttered 8-inch spring-form pan. Set aside.
Mix together margarine, flour and crushed walnuts. Spread in bottom of lightly greased pan. Bake at 350° for 20 minutes. Cool.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm or cold with whipped cream or ice cream.
Heat soup to boiling. Remove from heat and add gelatin. Stir until dissolved. Add cheese and mix until melted. Add water and mayonnaise. Heat until blended. Stir in remaining ingredients. Turn into mold and chill. Serves 8 to 10.
Heat oleo in microwave for 1 minute. Take out and mix in all other ingredients. Put back in microwave for 1 minute. Take out; stir with wire whip until mixed well. Put in greased 9 x 11-inch pan. Put in fridge for a few minutes, then cut.
Cream butter, peanut butter and the two sugars together. Add eggs; add flour, soda and vanilla. Drop by teaspoonful onto greased cookie sheet. Crisscross with a sugared fork. Bake at 350° for 12 minutes.
Preheat oven to 350 degrees. Slit hot dogs down the center lengthwise. Place slit side down in 9 x 13 baking dish. Pour mixture over. Bake uncovered for 35 minutes.
Cream butter and sugar. Add extracts and beat again. Add 1/2 flour and 1/2 of eggs. Beat, then add rest of eggs, flour and buttermilk, beating after each addition. Bake in 3 or 4 large pans for 30 minutes at 375°.
Drain fruit. Mix 1/4 cup cherry juice with cream cheese. Whip Dream Whip. Mix with cream cheese mixture. Fold in fruit and marshmallows. Refrigerate for a few hours or overnight.
Cook milk, chocolate	and salt over rapidly boiling water until thick, about 10 minutes, stirring constantly. Add water gradually.	Cool. Add vanilla. Spread on cold cake. Will frost tops of 2 (9-inch) layers, top and sides of loaf cake or 24 cupcakes.
With pastry cutter or two knives cut dry ingredients and margarine together until flour mixture is the size of peas. In another small bowl beat egg. Add beaten egg to dry ingredients, mix gently with spoon. Add pineapple last and mix until blended. Spray muffin tin with Pam. Divide dough into 6 muffin tins and bake at 350° for 30 minutes.
Cook macaroni according to box directions. Rinse with cool water. Add shrimp and liquid from can. Slice hard-boiled eggs and add to macaroni. Dice celery and wedge tomatoes. Add to mixture. Add mayonnaise by tablespoon until macaroni mixture is well coated.
Fill a 10-inch pie pan with apple slices. In a medium bowl, cream butter and sugar. Add flour and spices. Mix well. Cover apples with mixture. Bake at 325° for 30 minutes. Serve warm with ice cream.
Melt butter. Add flour. Blend. Add cream. When sauce thickens, add catsup and Worcestershire sauce. Add shrimp. Heat well. Immediately before serving, add wine. Serve over rice or Chinese noodles.
Cream butter and sugar. Add egg; mix well and blend in milk. Combine dry ingredients; add to butter mixture. Spread half of batter in greased 8-inch round container; cover with 3/4 can pie filling. Spread with remaining batter; top with remaining filling. Bake at 375° for 30 minutes. Serve warm with plain or whipped heavy cream or with vanilla ice cream.
Mix ingredients in deep pot and cook until meat is tender, first medium-high until it boils and then simmer. Takes about 2 to 2 1/2 hours.
Cook and stir the first 4 ingredients until thick; let cool. Fold in oranges and Cool Whip. Chill before serving.
In a square 9 x 9-inch baking dish, dump the drained pineapple, the pie filling and then the cake mix on top. Chip the butter to cover the top and bake in a 350° oven for 1 hour.
Melt butter and flour; stir until smooth. Stir in broth; cook, stirring constantly, until it thickens. Add all other ingredients, except potato chips. Arrange a layer of crushed chips in chicken mixture. Top with remaining chips. Bake at 400° for 20 minutes (until it bubbles and chips are browned).
Mix together sugar and cocoa. Add milk and cook over low heat for about a minute, stirring well to dissolve sugar. Add butter. Keep heating to melt. Remove from heat and stir in peanut butter, vanilla and oats. Drop by spoonfuls onto waxed paper to harden.
Thaw spinach under hot water; wring out. Mix mayonnaise and sour cream. Add to spinach. Add rest of ingredients. Chill 2 hours. Place in loaf of bread.
Drain pineapple and mandarin oranges real good. Add grapes (lots), kids love them. Then add 1/2 bag of mini marshmallows; stir in sour cream (1/2 to 3/4 of a 16 ounce container). Chill.
Place chicken breasts, skin side up, in baking dish. Blend remaining ingredients, including mushroom liquid. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 to 1 1/4 hours or until tender. Serve with rice.
Sift the dry ingredients together. Beat the egg and mix with the dry ingredients. Blend with water or milk to make a thin batter. Heat enough oil in frying pan to cover the base of the pan. Drop the batter into the hot oil by the spoonful and fry until golden brown on both sides. Serve hot with butter, honey, syrup or cheese.
Brown and crumble the sausage, along with the onion and bell pepper. Drain meat and add cheese. Stir until cheese is melted, then put mixture on bread.
Mix Cool Whip, jello and cottage cheese. Drain fruit and mix in. Chill.
Mix all ingredients together and chill for 1/2 to 1 hour before using.
Melt butter and marshmallows in saucepan. Pour in remaining ingredients. Spoon out on wax paper. Place 2 or 3 cinnamon red hots in center to give holly/berry look.
Mix Dream Whip according to directions. In another bowl, mix cream cheese, sugar and vanilla. Add to Dream Whip and mix. Line bottom of 13 x 9-inch pan with one layer of ladyfingers. Spread half of the cream cheese mixture on top. Repeat with another layer of ladyfingers and the rest of the cream cheese mixture. Top with pie filling. Refrigerate.
Wash split peas. Add to water, then add all of the ingredients. In crock-pot, cook on low 8 to 10 hours. On stove top, cook 2 hours or until peas are mushy. Use Braun hand blender to blend all ingredients together until creamy and smooth. Add salt and pepper to taste.
Mix cocoa, sugar and flour well, then add other ingredients and cook over medium heat, stirring constantly until it boils and thickens. Remove from heat. Add 1 teaspoon vanilla. Pour into baked 9-inch deep dish shell. Top with egg whites.
Thoroughly blend margarine, cream cheese, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add flour (sifted with baking powder). Pour into waxed paper lined 9 x 5-inch pan. Bake at 325° for 1 hour and 10 minutes or until done. Let stand for 5 minutes; turn out of pan to cool. Sprinkle with powdered sugar.
Cook, drain, mash and season eggplant. Blend together undiluted mushroom soup, mayonnaise, beaten egg and chopped onion. Mix with eggplant. Put in buttered casserole. Cover with cracker crumbs. Dot with butter. Bake at 350° for 20 minutes.
Melt unsweetened chocolate and butter. Beat sugar, eggs, vanilla and baking powder until fluffy. Pour chocolate into egg and sugar mixture; beat until blended. Add chocolate chips, then flour. Pour into a 9 x 11-inch pan lined with aluminum foil and sprayed with light cooking spray. Bake 30 to 35 minutes at 350°.
Mix together pineapple and pudding. After this is thick mix in fruit cocktail and Cool Whip or whipped cream. Add any or all optional ingredients.
Mix dry ingredients. Add water and oil. Add eggs, one at a time, beating well after each one. Bake at 350° in a greased Bundt pan for 45 minutes.
Bake or broil sweet potatoes until tender. Cool. Remove potato from skins and mash. (You should have 1 cup.) In large bowl, dissolve yeast in warm milk. Stir in mashed sweet potatoes, oil, brown sugar, salt and 2 cups flour. Turn dough out onto floured board. Knead about 8 minutes, incorporating additional flour, until dough is smooth and elastic. Coat large bowl with oil. Place dough in bowl, turning to coat all sides with oil. Cover, let rise until almost doubled, 1 to 1 1/2 hours. Punch dough down. Divide into 12 balls. Knead and tuck ends under each one until top is smooth. Place on greased cookie sheet 2 inches apart. Cover. Let buns rise until almost doubled in size. Bake at 350° for about 20 minutes or until golden brown. Remove to racks to cool. Makes 12 buns.
Melt chips together in double boiler. Then mix nuts and noodles with the chips. Let cool. Drop on wax paper by the teaspoon.
Mix all powder ingredients in a large mixing bowl, then add liquid ingredients. Blend well. Use 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Leave cool.
Cream sugar, yolks and oil together. Add rhubarb, water, vanilla and cinnamon; beat well. Add nuts and flour; mix thoroughly. Fold in beaten egg whites. Bake in a greased and floured 10-inch tube pan at 325° for 1 hour and 15 minutes or until cake tests done.
Wash and cut ripe tomatoes in half. Lightly brush outer skin with oil. Place, cut side up, in a baking dish. Sprinkle cut side with salt and set aside.
Put Doritos in baking dish. Mix remaining ingredients and pour over chips. Spread grated cheese on top. Bake at 375° for 20 to 30 minutes.
Combine dry ingredients together. Stir until well mixed. Add milk, a little at a time. Place on stove; stir continuously until thickened. Remove from heat. Add vanilla and butter.
Tear up an angel food cake into small pieces and put into 9 x 12-inch pan. Over this pour Dream Whip mixed with softened cream cheese and Cool Whip. Top with fresh strawberries mixed with strawberry glaze.
Beat well. Bake at 350° for 30 minutes in sheet pan. Cover with marshmallows and bake until brown. Let cool and frost.
Beat potatoes, margarine, sugar, eggs, milk, orange juice and rind with electric mixer until fluffy. Add remaining ingredients. Pour into a greased baking dish and bake at 350° for about 45 minutes.
In a large microwave-safe bowl, melt butter. Add sugar and milk; stir well. Microwave about 3 or 4 minutes, stirring once or twice, then cook 5 full minutes, stirring several times. Add chips and marshmallows until melted. Pour into a buttered 9 x 13-inch dish.
Preheat oven to 325°. Grease and flour Bundt pan. Put all dry ingredients together and stir. Add liquid ingredients (eggs, oil and vanilla). Fold in pecans and pears. Place in Bundt pan and bake for 1 to 1 1/2 hours, depending on your stove.
Allow cheeses to come to room temperature. Mix all together in large bowl. Separate into 2 equal size balls and roll around in your hand until round. Roll in parsley flakes or chopped nuts. Wrap in cellophane and refrigerate.
Mix ingredients and pour over thinly sliced zucchini. Let set at least 1 hour before serving.
Use a 1 1/2-quart casserole. Stir peanuts, sugar and syrup; cook for 8 minutes on High, stirring well after 4 minutes. Add butter and vanilla; cook 1 minute on High. Add baking soda quickly; stir until foamy. Pour into greased pizza pan. Cool 30 minutes. Lift out and break up with a spoon. This is much better than Sophie Mae.
Mix the first 4 ingredients and bake in 8-inch pans at 325° for 20 to 25 minutes.
Cook pumpkin for about 10 minutes, then drain for 30 minutes. Put 4 cups of pumpkin in oven and reheat.
Combine ingredients in a large bowl. Stir well. Pour mixture into freezer can of a 5-quart freezer. Freeze according to manufacturer's instructions. Serve immediately. Yield: 1 gallon.
Disregard all instructions on packages. Mix all ingredients together well. Bake in a greased 9 x 13-inch pan at 350° for 40 to 45 minutes. Dust with powdered sugar or frost with your choice of frosting.
Soak cucumbers whole for 14 days. Use 2 cups salt for 1 gallon water. Keep pushed under water. Slice up and put in alum water overnight. Use 3 tablespoons alum per 1 gallon of water. Rinse very well. Pour apple cider vinegar over these and soak 6 hours. Drain, but do not rinse.
Mix and refrigerator at least 2 hours. Hollow out pumpernickel or rye bread. Cut into cubes. Fill cavity with dip and enjoy.
Brown meat in skillet. Add onions and potatoes; cook for 5 minutes, stirring often until onions are tender. Beat eggs with salt and stir into meat mixture. Cook and stir over medium heat until eggs are almost set. Sprinkle with cheese; cover and cook over low heat for 2 minutes or until cheese is melted. Serve at once.
Scald milk. Dissolve yeast in warm water. Add milk which has been cooled to lukewarm. Add sugar, shortening and salt. Add flour and soda which have been sifted together. Mix well and let stand in bowl 10 minutes. Place dough in greased pan and allow to rise 30 minutes. Roll out and cut into biscuits. Brush with butter. Bake in hot oven 450° for 10 to 12 minutes. Makes 24 biscuits.
Cook pasta according to directions. Rinse with cold water. Add rest of ingredients as you wish and garnish with bacon bits. Chill for at least 2 hours before serving. Enjoy!
Combine gelatine and water; set aside. Cook vinegar and sugar until sugar dissolves; cool. Beat in remaining ingredients with hand mixer. Will keep a week or so.
Cream butter and cheese. Add remaining ingredients. Divide into 3 parts. Roll out very thin; cut in desired shapes. Bake at 300° for about 20 minutes.
Brown and drain ground beef in medium saucepan. Stir in tomato sauce, Italian seasoning, oregano, salt and onion flakes; set aside. Mix cottage cheese and yogurt. Spread about 1 cup tomato mixture in 11 x 7 x 1 1/2-inch baking pan. Combine Parmesan cheese and garlic and chives seasoning. Layer a third each of noodles, cottage cheese mixture, Mozzarella, remaining tomato mixture and Parmesan mixture; repeat twice. Pour in water around sides of pan. Cover tightly with foil and bake at 350° for 1 hour and 10 minutes. Remove foil and bake 8 to 10 minutes longer or until noodles are tender and top is golden. Let stand 20 minutes before serving. Makes 8 servings.
Spread 1 1/3 cups stuffing into greased, 7 x 11-inch baking dish. Sprinkle with almonds, turkey and green beans. Combine soup and milk and pour over top. Moisten remaining dressing with hot water and butter and spread over top. Bake at 300° for 40 minutes. Makes 4 to 6 servings.
Boil first 5 ingredients for 3 minutes, then quickly add the remaining ingredients and stir. Drop by teaspoon onto wax paper and let cool. Makes approximately 2 dozen.
Place 6 slices of bread in a lightly greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage and next 3 ingredients in a large skillet over medium heat until sausage is browned; drain well. Spoon half of sausage mixture over bread; sprinkle half of cheese over sausage. Layer remaining 6 slices of bread, sausage mixture and cheese. Cover and refrigerate for 8 hours.
Mix flour and dry ingredients; add to butter, sugar, eggs and sour cream. Put into a greased 9 x 13-inch pan, half of batter. Over that pour fruit pie filling. Pour on rest of the batter.
Slice thin 1 head cauliflower. Slice radishes. Mix together. This recipe will serve 10 people.
Mix and bake at 350° until done in middle. Serve with warm flour tortillas.
Pour into 9-inch uncooked shell and place in preheated oven at 400°, then reset at 350° and cook 40 minutes until filling is set in center.
Boil chicken; debone and skin. Cut into pieces. Cook broccoli; drain. Mix soup, Miracle Whip, curry powder and lemon juice and save. Layer in a 9 x 13-inch baking dish broccoli first, chicken second, sauce third, sprinkle cheese on top fourth and sprinkle bread crumbs on top fifth. Cook at 325° for 45 minutes. Serve over rice or noodles.
Place chicken in a shallow dish or zip-top plastic bag; add salad dressing. Cover or seal; refrigerate 1 hour. Remove chicken from marinade, discarding marinade. Dredge chicken in cornflakes; place on a rack in a broiler pan. Bake at 375 degrees for 45 minutes or until tender. Yield 4 servings.
Cook onion in melted oleo; add to mixture of remaining ingredients. Add salt and pepper to taste. Bake at 350° for 30 minutes.
Mix butter and crumbs and line a 10 x 15-inch jelly roll pan. Beat the sugar, eggs and vanilla together until smooth and creamy (at least 5 minutes). Pour over crust. Bake 20 minutes at 375°. Cool slightly. Top with following mixture.
Cook broccoli according to package directions; drain well. Combine remaining ingredients except cracker crumbs. Mix well. Stir into broccoli. Pour into buttered dish. Sprinkle with cracker crumbs on top. Bake in preheated 400° oven for 20 minutes.
Mix dry ingredients together. Place frozen rolls in greased Bundt pan. Sprinkle dry mix over rolls. Melt butter and drizzle over top. Let stand overnight.
Mix spices, flour, salt and sugar well. Add squash and mix. Add slightly beaten eggs. Scald milk and add to mixture. Pour into unbaked crust. Bake at 450° about 15 minutes until crust is set, then reduce heat to 300° and bake about 45 minutes or until done.
Mix eggs and sugar together. Add almond paste and mix well. Roll into balls and roll into pignoli. Dip hands in water while rolling. Grease cookie sheet and bake at 350° for 10 to 12 minutes.
Sift the flour, baking powder and salt into a large mixing bowl; stir in corn meal. Add eggs, milk, butter, green pepper, onion and pimentos. Beat vigorously with electric mixer or hand rotary beater until all ingredients are well mixed, about 1 minute. Turn into greased 8 x 8 x 2-inch pan. Bake at 425° for about 20 minutes. Makes 6 servings. Delicious served with creamed chicken.
Brown onion and hamburger; drain off excess fat. In stew pan add corn, tomatoes, tomato sauce, carrots and water; add onion and hamburger. Cook macaroni separately, rinse and drain well. Add to soup. Then sprinkle salt, pepper, garlic salt, and oregano (pinch) to taste to soup. Simmer about 20 minutes.
Cook carrots in salted water for 10 minutes or until tender. Drain. Heat oven to 425°. Combine carrots, onion salt, green pepper, and pepper. Alternate layers of carrots and crumbs in greased baking dish. Then pour on butter and top with cheese and bake 15 minutes or until cheese melts. Serves 6.
Mix well. Pour in an oiled iron skillet. Cook at 300° for 45 minutes or until as brown as you like.
Brown ground beef with onion and garlic until tender. Drain off grease. Add salt, pepper, chili powder and paprika. Cover with water and simmer 2-3 hours. Add water to keep meat covered while cooking. Cool. Add ketchup and Worcestershire sauce. Makes a lot of chili, so freeze in small containers for future use.
Heat oven to 425°. Prepare pastry for 8-inch, two-crust pie as directed on package.
Put half of the green peppers and half of the vinegar into blender container; cover and process at the liquify setting until peppers are liquified. Pour into a saucepan. Repeat with remaining peppers and vinegar. Add sugar and salt. Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon about 20 minutes. Add a few drops of green food coloring. Pour into hot jars and seal.
Drain pineapple, reserving 5 tablespoons juice. Set pineapple aside. Combine 2 tablespoons pineapple juice, 2 tablespoons soy sauce and 2 tablespoons cornstarch, stirring until smooth. Add pork. Cover and chill 15 minutes. Stir-fry garlic, onion and bell pepper in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 2 minutes or until crisp-tender. Remove from skillet. Drain pork, discarding marinade. Stir-fry pork in remaining 2 tablespoons oil 6 to 8 minutes or until lightly browned. Pour off excess oil. Stir in cooked vegetables. Combine remaining 3 tablespoons pineapple juice, 2 tablespoons soy sauce, 3 tablespoons cornstarch, sugar and remaining 3 ingredients, stirring until smooth. Add to pork mixture, stirring constantly until mixture comes to a boil. Add pineapple chunks. Boil 1 minute, stirring constantly. Serve over hot cooked rice. Makes 8 servings.
Add sugar to beaten (stiff) egg white; beat until creamy. Add vanilla. Blend. Add pecans and stir until nuts are well coated. Place on an ungreased cookie sheet. Bake at 275° for 30 to 40 minutes.
Prepare fettuccine according to directions. Add broccoli and carrots for the last 4 minutes of cooking time to make mixture. Drain. In a skillet, heat margarine. Add chicken and fry until browned, stirring often. Add soup, milk, cheese and fettuccine mixture and cook through, stirring often. Serves 4 to 6.
Wash and soak beans in cold water overnight; rinse and drain. Add 4 cups water and chopped onion. Bring to a boil and cover; reduce heat and simmer until just tender (about 45 to 60 minutes). Combine other ingredients in a bowl and mix well. Stir into beans. Pour into large casserole or small roaster and bake, uncovered, in 250° to 300° oven for several hours.
Slice oranges and lemons thin. Cover with sugar and let stand one hour or more. Cover tea with the boiling water. Strain over fruit, cloves and cinnamon. Let simmer two hours. Add pineapple juice. Serve hot. Serves 35.
Wrap tortillas tightly in foil. Heat in a 350° oven for 10 minutes. Meanwhile, cut process cheese spread in 6 sticks. In a mixing bowl, stir together beans, 1/2 cup green onions, chili peppers and chili powder
Sift first 5 ingredients together and set aside. Combine oil and sugar; mix well and add one at a time to your eggs. Beat well after each addition. Gradually add your dry ingredients and your grated carrots. Bake in 350° oven until done (will make 3 layers).
Heat fat in Dutch oven. Add beef and brown on all sides. Brown about 20 minutes. Add onion and garlic (put garlic on toothpick so you can retrieve it). Add the boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice. Cook, covered, and simmer about 2 hours. Stir often. When meat is almost done, add vegetables. Simmer 30 minutes. Discard bay leaf. Pour 1/2 cup cold water into shaker. Add 1/4 cup flour. Mix well. Add to stew. Cook and stir until gravy thickens. Makes about 8 servings.
In large bowl, combine all ingredients except sweet & sour sauce; mix well. Shape ground beef into loaf; press into 9 x 5 - inch loaf pan. Pour sweet & sour sauce over loaf; return to oven. Continue baking 20 minutes. Garnish, if desired. Makes 8 to 10 servings.
Steam squash until very tender (about 10 minutes). Transfer to food processor. Add egg substitute, cinnamon and nutmeg. Puree, then transfer to a large bowl.
Combine all ingredients in the crock. Stir well. Cover and cook on low 8 hours or high 4 hours. Stir midway or about 1 hour before serving. Makes about 4 1/2 quarts.
Cream oleo and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.