HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flour and grease 9 x 13-inch pan. Combine the milk and caramels over low heat, stirring constantly. Set aside.
Microwave chocolate and milk in large bowl on High for 2 to 3 minutes. Stir until chocolate is melted. Add vanilla and walnuts. Spread into greased 8-inch pan. Refrigerate until firm.
Prepare beef and trim off excess fat. Place beef in water in large Dutch oven. Pare rutabaga, cut into 1/2-inch pieces. Remove 1/2-inch strip skin from around center of potatoes. Pare parsnips, cut diagonally into 1-inch thick slices. Pare carrots, cut in half lengthwise, then crosswise into 3-inch lengths. Cut cabbage into wedges. Add rutabaga to beef; simmer 10 minutes. Add onions; simmer 10 minutes. Add potatoes, parsnips and carrots; cover and simmer another 25 minutes. After potatoes and other vegetables have simmered, add cabbage to beef. Simmer until cabbage is tender. Remove beef and slice brisket. Serve with hot broth.
Brown onions in salad oil. Mix the other ingredients and simmer in the same pan for 15 minutes. Split the hot dogs and put in the sauce. Place in a 375° oven for 30 minutes, basting occasionally. Serve on hot dog rolls.
Brown meat in oil in skillet. Combine jelly, cornstarch and mustard. Add to meat, then vegetables. Cover and simmer, stirring often until desired doneness. Serve over rice or Chinese noodles.
Soften cream cheese. Add Ranch dressing. Stir in ham, cut in small bits. Spread in dish. Put crushed nuts on top or stir in.
Layer 1: Mix together the ground beef, milk and seasonings. Separate and make 12 patties.
Melt Velveeta cheese with milk. Pour. Bake at 350° for 30 minutes in 12 x 9-inch pan.
Mix flour, baking powder, baking soda and sugar in a mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make a soft dough. Turn onto lightly floured surface; knead a few times to make a soft dough. Roll out to a 6 x 6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 even portions. Do not separate. Bake at 400° until golden. Brush with butter.
Combine milk and egg in a medium bowl; set aside. Combine flour, garlic salt, paprika, pepper and poultry seasoning. Mix well. Dip chicken in milk and egg. Batter in flour mixture. Fry in deep fat.
Separate rolls and pat into greased mini muffin tins. Drain tuna thoroughly and place in bowl. Break up. Spoon into rolls.
Cut all fruit fine. Mix all ingredients. Bake at moderate temperature until done. (I always put a pan of water in the oven to keep it from drying out.)
Cook to soft to hard ball - 238° to 240°. Test for firmness wanted by dropping 1/2 teaspoon in cold water.
Preheat oven to 350°. Grease loaf pan. Cream butter and sugar until light and fluffy. Add eggs, beating one at a time in butter and sugar mix. Sift all-purpose flour, salt and baking soda together. Stir dry mix and whole-wheat flour into cream mix. Fold in bananas, vanilla and walnuts. Pour into greased loaf pan. Bake 50 to 60 minutes. Cool in pan 10 minutes, then remove from loaf pan and cool on rack.
Mix all ingredients in medium sized bowl. Stir until well mixed. Spoon into pie tart shells or pour into crusts. Bake at 350° for approximately 40 minutes or until filling is set and crusts are golden brown.
Cut potatoes into thin slices (leaving peels on) to equal about 8 cups. Cook and stir onion and onion soup mix in margarine until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk and 3 cups cheese and a dash of Tabasco sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased large baking dish. Slice up kielbasa and put in dish. Pour cheese sauce over potatoes and kielbasa. Bake, uncovered, at 375° for 1 hour. Mix remaining cheese and crushed croutons and sprinkle over potatoes. Sprinkle with paprika. Bake, uncovered, until top is brown and bubbly, 15 to 20 minutes longer. Serves 10.
Mix all together until well blended. Bake at 325° for 1 hour.
Cook noodles in chicken broth and drain. Combine mushrooms, chicken soup, chicken and sour cream. Add to noodles. Put into a greased 9 x 13-inch baking dish and sprinkle with Parmesan cheese. Bake at 350° for 35 to 40 minutes.
Mix lettuce and chilled beans. Set in refrigerator to keep crisp. When ready for salad to be served, mix and toss with other ingredients.
Place round tortilla shells on baking sheet. Sprinkle or spray lightly with water to lightly wet top of tortilla shell completely. Sprinkle with cinnamon and sugar mixture. Bake in oven at 350° until light golden brown or crispiness occurs. Break or cut apart into chip dipping pieces. Place in bowl along side of apple berry salsa and enjoy!!!
Preheat oven to 450°. Combine the baking mix, buttermilk, sugar, salt and half of the melted margarine in a medium bowl. Mix until well-blended. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.
Layer a 9 x 13-inch pan with foil. Butter it well. Melt 6 Hershey bars on foil in pan; spread and refrigerate. Cook butter and sugar together, stirring constantly until golden tan and crack stage (300°). Pour over chocolate while still very hot. Break up remaining 6 Hershey bars and spread over top. Sprinkle with nuts and refrigerate.
Heat oven to 350°. Sprinkle peanut butter morsels on bottom of crust. Melt margarine in saucepan. Add cocoa and stir until smooth. Add milk and water and stir until blended. Stir in egg and vanilla. Remove from heat. Pour into crust. Bake 30 minutes or until edges are set.
Shake all ingredients in Glad bag, then empty into roasting pan in single layer. Bake at 450° for 40 minutes. Stir occasionally.
Cook chicken, water, sherry, salt, onion, curry powder and celery for 1 hour. Remove chicken from stove and debone when cool. Saute mushrooms in butter. Cook rice in broth (make up to required volume with water). Mix chicken, rice, mushrooms, sour cream and mushroom soup. Put in 3-quart baking dish. Cover with foil. Bake at 350° for 1 hour.
Melt butter and cheese. Beat sugar and cocoa into this. Add vanilla and pour into 9 x 13-inch buttered pan. Chill to set.
In medium bowl, beat eggs well. Add condensed milk. Mix in lime juice and rind, a little at a time. Beat until stiff. Stir in sugar, salt and food coloring. Pour into crust and bake at 350° for 15 minutes. Cool, chill and serve.
Take turkey and wash thoroughly. Season with salt and pepper to taste. Other seasonings may be used such as sage, Cajun seasoning, etc.
Brown meat and onion. Add sauces, soup and tomatoes. In a baking dish, layer half of meat mixture, 1 package chips and half of cheese slices. Repeat layers and top with grated cheese. Bake at 350° until bubbly.
Combine and mix. Spray a 9 x 13-inch pan with Pam. Bake at 350° for 40 to 45 minutes.
Split tea rolls (slice in half and put bottom half back in foil pan). Spread mixture of mustard, onion, poppy seed, Worcestershire sauce and butter or margarine on bottom half of tea rolls. Layer with ham and cheese. Cover with top of tea rolls and bake at 350° for 10 minutes.
Combine rice, oregano and pepper in a greased 1 1/2-quart shallow dish. Heat soup, milk and cheese until cheese is melted. Drain tomatoes, reserving juice. Stir 1 1/2 cups tomato juice into rice (add water to make 1 1/2 cups, if needed). Arrange most of sliced tomatoes on rice. Add onion, tuna and olives. Pour on cheese sauce. Add remaining tomatoes. Sprinkle bread crumbs over top. Bake in a 375° oven for 20 to 25 minutes.
Combine first 4 ingredients. Put blueberries in pie shell. Spread mixture over berries. Mix 1 cup flour, 1/4 cup sugar and 2 tablespoons butter until crumbly. Sprinkle over filling. Bake at 375° for 40 to 45 minutes for fresh berries. Bake at 350° for 60 to 75 minutes for frozen berries.
Dissolve Jell-O in boiling water. Add strawberries and pineapple. Mix well. Pour half of mixture into pan.. Chill until set. Spread sour cream on top. Pour on remaining Jell-O and chill until firm. Cut into squares or scoop out with spoon.
Preheat oven to 375 degrees. Combine the pie crust mix, brown sugar, baking soda, and cinnamon in the bowl of a food processor (or electric mixer). Pulse two or three times just to mix. Add eggs and process until well mixed. Stir in cranberries, pecans and butterscotch morsels. Drop from heaping teaspoon onto ungreased cookie sheet, spacing the cookies about 2 inches apart. Bake for about 10 minutes or until lightly browned. Remove from cookie sheet to rack for cooling. Makes about 3 1/2 dozen.
Heat milk and shortening. Put sugar and salt in a large mixing bowl. Add hot milk and cool. Add a little flour and beaten eggs. Stir and add the 1/4 cup warm water and yeast. Add enough flour to knead. Knead and let rise until double. Roll out rolls and let rise. Bake at 400° until brown.
Combine orange and cranberry juices in a large pitcher or small punch bowl with ice. Stir in ginger ale just before serving. Makes 6 1/2 cups.
Cook giblets and some extra chicken. Cut up meat and add broth, sauteed onion, salt and beaten eggs to bread. Mix.
Cut sausage in 4-inch long pieces. Place in pan and cover with water. Cover with lid and boil for 3 to 5 minutes. Prick sausage with fork to allow fat to escape. Cook with lid off for 15 to 20 minutes, until all water has evaporated and sausage is brown. Gradually add Burgundy, cover and simmer 5 minutes. Serves 5 to 7.
Mix ingredients and put in a greased 13 x 9-inch casserole. Chill overnight. Bake at 350° for 45 minutes to 1 hour.
Thaw hash browns for 2 hours. Mix soup, sour cream, cheese, onion, salt and pepper well. Add soup mixture to hash browns. Put in a 13 x 9-inch Pyrex dish. Bake at 350° for 1 hour.
In a large covered pan, cook zucchini, carrots and onion with butter until tender. Add remaining ingredients. Heat through, stirring often. Makes 7 cups.
Beat peaches, syrup and all in a bowl with electric mixer until peaches are mashed. Put in pot with cornstarch. Beat well and cook until thickened, about 15 minutes, stirring often. Let cool and put between cake layers. Excellent with "2 Egg Cake" recipe.
Clean and boil chicken until tender and chop. Cook spaghetti and drain. Mix all ingredients, except cheese, and pour into casserole dish. Place cheese slices on top. Bake at 350° for 20 minutes.
Mix ingredients thoroughly and beat well with mixer. Pour mixture into container which can be sealed. Add 1 garlic clove (whole) and store in refrigerator. Age the dressing for about 1 week for full flavor. Keeps indefinitely and gets better with age.
Brown meat with cut-up onion and green pepper. Add salt and pepper. Mix together Cheddar cheese, cream of mushroom soups and tomato sauce. Add to meat mixture. Stir and simmer for a few minutes, then add corn and water; simmer. Pour over cooked spaghetti and serve.
Cut one loaf of bread dough into 8 pieces. Place in greased 13 x 9-inch baking dish. Mix thoroughly the brown sugar, pudding, butter, milk and spices. Sprinkle bread slices with nuts, raisins and 1/2 the crushed pineapple. Pour half of the creamy mixture over top. Slice the remaining loaf of bread into 8 pieces and place them on top of the creamy layer. Sprinkle this loaf with raisins, nuts and remaining pineapple. Pour remaining creamy mixture over it. Cover and refrigerate overnight.
Make diagonal slits 1/4-inch deep across ham to get a crisscross pattern. Bake at 300° for 1 1/2 hours, basting often with a combination of orange juice, pineapple juice, corn syrup and brown sugar. Spoon preserves over ham and bake 30 minutes longer. Cool slightly before slicing.
Mix strawberries and sugar in a medium bowl. Let stand 30 minutes. Place strawberry mixture in blender. Add milk. Pour into a large bowl. Gently stir in whipped topping until well blended. Freeze 4 hours. Let stand at room temperature so it can be scooped out. Garnish with more toppings and strawberries. Makes 10 servings.
Microwave morsels in glass bowl on High for 1 1/2 minutes, stirring after 1 minute. Stir until smooth. Cool until slightly thickened. Drop chocolate by tablespoonfuls onto a waxed paper lined baking sheet, shaping into 16 (1 1/2 inch) circles. Reserve the remaining chocolate. Arrange 4 pecan halves over each circle. Chill until firm.
Scrub cukes and refrigerate overnight. Pack into sterilized quart jars. Add 1 each of garlic, onion slice, red pepper and dill sprig.
Mix 1/4 c. butter and cream cheese in mixer bowl until light and fluffy. Add flour and beat until crumbly. Shape dough into ball.
Cream together the sugars, shortening and butter. In this, add the beaten eggs. Sift together the flour, salt, soda, cloves and cinnamon. Add dry ingredients to mixture using 2 1/2 cups more flour, then stir in walnuts. Form into long rolls and refrigerate overnight. Slice and bake on greased sheet at 400° until brown (8 to 12 minutes).
Melt butter; add sugar, eggs and vanilla. In separate bowl mix flour, salt and nuts. Put both ingredients together, then add chocolate	chips.	Make dough into balls. Put on ungreased cookie sheet. Bake at 350° for 20 minutes. Cool and roll in confectioners sugar.
Layer bread in well-greased large pan. Spread Cheddar cheese over bread. Place sausage or ham on top of cheese. Beat eggs; combine with milk, dry mustard and mushroom soup. Mix well and pour over the bread, cheese and meat. Cover with foil and refrigerate overnight. Place in cold oven and bake at 300° for 1 1/2 hours until brown.
Crumble ground beef in heated frypan. Cook and stir until lightly browned. Finely chop onion, green pepper and celery. Add to ground beef and cook until tender. Add tomato sauce, tomatoes, salt and pepper. Cover and cook slowly about 1 hour or until thickened. Serve over hot cooked spaghetti.
Heat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs thoroughly in bowl. Stir in flour, cream of tartar, baking soda and salt until blended. Shape dough by teaspoons into balls.
In butter saute onions until soft, but not brown. Add flour, salt and pepper. Gradually stir in broth; cook until sauce starts to thicken. Place chicken and vegetables in 2 quart casserole. Pour broth mixture over chicken and vegetables. Top with ready mix biscuits or use a butter crust. Bake 375° for 25 minutes or until biscuits are done. Serves 6.
Grease 9 x 13-inch Pyrex dish. Put chicken, soup and broth in bottom. Layer chicken, vegetables and eggs. Mix flour, milk and oleo in jar. Mix well. Pour over chicken mixture. Bake at 450° approximately 30 minutes (until crust is brown).
Mix all together and mash with fork into a 9 x 13-inch baking pan. Bake for 20 minutes at 350 degrees. Cool.
Make a roux of shortening and flour; add other ingredients and salt and pepper to taste. Cook thoroughly and let cool completely before placing it on dough.
Cover raisins with water; add cloves and allow to simmer until the raisins are tender. Combine dry ingredients and add to mixture, stirring until slightly thickened. Add butter and remaining ingredients and mix well. Serve hot over ham slices.
Mix rice and cheese soup well. Put in 9-inch pie plate, raising sides like pie crust. Put chili in center. Bake at 350° for 25 to 30 minutes. Let set 5 minutes; cut. Garnish with sour cream and shredded Cheddar cheese.
Mix sugar, Karo, butter, cream of tartar and vanilla. Boil 5 minutes. Remove from heat; add baking soda. Mix well. Pour over popped corn and mix. Spread on two buttered cookie sheets and bake 1 hour at 200°. Break apart while still warm.
In large iron skillet sprayed with nonstick butter flavored cooking spray at high heat, stir-fry the spinach until done. Stir constantly and do not add water. When done, toss scrambled eggs on top and serve.
Combine canned chicken and canned soup. Heat with low flame, stirring frequently. Cook egg noodles and drain. When soup boils, pour over egg noodles and mix (do not overcook noodles or you will have a gooey mess). Serve with canned biscuits. Makes about 8 to 10 good size servings.
Make cake mix according to directions. Pour batter into each cone about 2/3 full in each cone. Bake in cupcake pans according to cake directions. Cool. Swirl icing on cake to give ice cream appearance.
Make salad dressing by combining mayonnaise, sugar and vinegar. Dressing can be used immediately, but is best if allowed to sit for three to four hours.
Add food coloring to water. Stir all ingredients together with spoon. Knead to workable consistency. Store in airtight container.
Combine apples and sugar; let stand. Beat eggs slightly; beat in oil and vanilla. Mix and sift dry ingredients. Stir into egg mixture alternately with apple and sugar mixture. Add nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 1 hour.
Spray 2 quart casserole dish with PAM. Place half, or cover bottom of dish with onions. Season liver with salt and pepper and dredge with flour. Place liver over onions and sprinkle with parsley (if making several layers, you can repeat with sliced onions, liver, parsley, mushrooms, etc.). Cover liver with sliced mushrooms and remaining onion slices. Season with a little more salt and pepper. Pour melted butter over top or dot with butter. Pour bouillon and red wine over top. Add bay leaf. Cover and bake at 350° for 30 minutes. Uncover and bake 30 more minutes or until done (if baking several layers, you may want to bake a little longer).
Steam the mushrooms for 1 minute. In a saucepan combine all other ingredients and bring to a boil. Simmer, uncovered, for a few minutes. Place mushrooms in a glass or ceramic bowl and add the marinade. Let marinate in the refrigerator at least 24 hours. Serve with a toothpick.
Mix ingredients as listed. Bake at 350° in glass dish until set and brown on top.
Mix milk, condensed milk and pudding mix 10 minutes in blender (until soupy). Mix in Cool Whip on low; cut bananas. Layer with cookies on bottom.
Combine first 7 ingredients. Blend pickle juice and mustard with mayonnaise. Add to potatoes and mix well. Add spices. Cover salad and refrigerate overnight. Before serving, tuck lettuce around edge and garnish with tomatoes or radishes. Serves 8.
Add orange and lemon juices to Marshmallow Creme. Whip until fluffy; add mayonnaise and whip again until smooth. Makes about 1 1/2 cups.
Saute onions, celery, green pepper, garlic, pork and ham. Add to black-eyed peas after boiling about 5 minutes. Simmer until black-eyed peas are done. Serve with white rice as side dish.
Preheat oven to 425°. Unfold pastry and roll out to make 4 7x10-inch rectangles. Do 2nd sheet of pastry the same way. Mix cheese, garlic, salt, pepper and watercress together.
Dissolve jello and sugar in boiling water. Stir in cold water and orange juice. Chill until thick (approximately 1 1/2 hours). Blend all of Cool Whip into jello (use mixer) or save part of Cool Whip as a topping. Chill until firm.
Saute onions in butter in a Dutch oven. Add flour, stirring until smooth. Cook one minute, stirring. Gradually add milk and broth, stirring constantly until thickened and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat until broccoli is tender. A family favorite.
Cook ham hock until tender. Wash peas and cook until nearly done and then boil on low. Add green pepper, onion and pimiento. Cook until vegetables are done.
Brown bacon and onion together. Add ground beef and brown. Add remaining ingredients and mix well. Bake, uncovered, at 300° for 1 1/2 hours. Serve hot.
Mix 2 cups flour with butter until it becomes dry and crumbly. Put this on top of applesauce in an ovenproof bowl. Cook at 450° for 8 to 10 minutes. Put oven on broil and brown top.
Mix together and press into 9 x 13-inch pan. Bake at 350° for 5 to 7 minutes. Cool!!
Combine flour, cornmeal and seasonings. Melt butter. Dip fish in butter, then flour mixture. Sprinkle with Parmesan. Bake at 450° for 8 to 10 minutes or until perch flakes easily with a fork. Makes 4 servings.
Heat oven to 400°. In 9 x 13-inch pan combine uncooked rice, 1/2 can French fried onions and Italian seasoning. Pour bouillon over rice mixture. Arrange chicken halves on top; pour salad dressing over chicken. Bake, covered, at 400° for 30 minutes. Place veggies around chicken, covering rice only. Bake, uncovered, 20 to 25 minutes or until rice is done. Top chicken with remaining onions; bake, uncovered, 1 to 3 minutes until onions are golden brown. Serves 4.
Soften all cheeses to room temperature. Mix all ingredients in blender or food processor until fluffy. Cover and chill for 8 hours. Shape into balls. Yields 2 small balls or 1 large ball.
Cook carrots, sugar, milk and water to soft ball stage (234° to 238°). Remove from fire; add flavoring and cool to room temperature. Beat until creamy. Pour into buttered pan; pat down to 1-inch depth and when firm, cut into squares. The grain is likely to be a little coarse due to the grated carrots.
Beat cream cheese until smooth. Blend in remaining ingredients except almonds and paprika. Spread in 9-inch pie plate. Top with almonds and paprika. Bake, uncovered, at 375° for 20 minutes.
Half and thinly slice onions. Fry in oil until dark brown. Remove 1/4, draining on paper towel; reserve. Add lentils, stirring briefly. Add bouillon, pepper and lemon juice. Bring to a boil and cook, covered, over low heat until lentils are almost tender, 30 to 40 minutes. Add salted water to cover lentils by about 1/8-inch. Liquid should taste strongly of salt and lemon juice.
Cook noodles according to directions on package. Rinse with cold water. Drain excess water. Add salad dressing. Slice cucumber thinly and add to salad. Mince onion and add to salad. Add Durkee Salad Sensations. Mix into salad. Top salad with a little extra Salad Sensations for a garnish.
Oil a 10-inch saute pan. Flour chicken and lightly saute. Add mushrooms, white wine, thyme, paprika and chicken stock. Simmer 4 to 5 minutes. Put a pat of butter in flour and drop in saute pan until creamy. Serve over rice.
Cream butter well. Gradually add sugar while beating. Add eggs, one at a time, beating well each time. Add vanilla. Sift dry ingredients together and add to creamed mixture, alternately with sour cream, ending with dry ingredients. Drop by heaping teaspoonfuls on cookie sheet, well apart. With spatula, flatten into circles about 2-inches in diameter. Sprinkle with cinnamon and sugar mixture. Bake at 400° for 10 to 12 minutes. Makes about 30 (3-inch) cookies.
Cook onion in shortening until tender. Stir in 1/4 cup Bisquick. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice. Pour mixture into ungreased 11 x 7-inch baking dish. Keep hot in oven while preparing biscuits.
In 4-quart saucepan over high heat, heat water to boiling; add walnuts and heat to boiling, cook 1 minute. Rinse walnuts under running hot water; drain. Wash the saucepan and dry well. In large bowl with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (If necessary, let mixture stand a few minutes to dissolve sugar.) Meanwhile, in same pan over medium heat, heat about 1 inch salad oil to 350° on deep fat thermometer. With slotted spoon, add the nuts (a few spoonfuls at a time) to the oil; fry until golden, stirring often. With slotted spoon, place walnuts in sieve over bowl to drain; sprinkle lightly with salt. Toss lightly to keep walnuts from sticking together. Transfer to cookie sheet to cool, separating them. Store in tightly covered container.
Stir first 5 ingredients well. Sprinkle with parsley. Chill until ready to serve.
Divide everything in half. Put 1/2 crumbled cake in bottom of punch bowl. Put 1/2 pudding over cake next, 1/2 pie filling next, 1/2 pineapple, 1/2 coconut and 1/2 Cool Whip. Repeat layers and cool in refrigerator at least 6 hours.
Cook together sugar and Karo until dissolved. Mix in peanut butter; remove from heat. Add Rice Krispies; mix completely. Pour into buttered cookie sheet or 9 x 13-inch pan. Melt chocolate chips and butterscotch or peanut butter chips together in double boiler. Spread on crispy mixture. Cut into squares before refrigerating. Let set until the chocolate is set, 1 hour. Serve.
Pound steak; trim off fat and cut in pieces. Dip in egg; roll in Parmesan cheese and bread crumbs. Brown in oil. Lay in shallow baking dish in one layer.