HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms and onions in margarine. Add flour and cook until smooth. Add cream slowly, then cheese and seasoning. Simmer until cheese melts. Cook green beans in salt water. Drain and mix with sauce. Add water chestnuts and top with slivered almonds. Bake at 375° for 20 minutes. Can be made ahead; refrigerate. Then bake 35 to 40 minutes.
Sift together the flour, soda, baking powder, cinnamon, salt, nutmeg and allspice. Mix in remaining ingredients. Bake in a loaf pan at 350° for 1 hour.
Mix sliced cukes, onions and salt. Let stand 3 hours. Drain and rinse well. Mix vinegar and sugar. Pour over cukes and onions. Stir until sugar is dissolved. Pour into plastic containers and freeze.
Combine broccoli, cauliflower and soup. May need to add small amount of water. Pour into 13 x 9 baking dish. Top with French fried onions. Bake at 350° for 25 to 30 minutes.
Tear up 4 slices of bread. Place in a greased 13 x 9-inch baking dish. Brown and drain 1 pound sausage. Spoon sausage over bread. Sprinkle 1 cup grated cheese over sausage. Beat together eggs, milk, dry mustard, salt and pepper. Pour over cheese, sausage and bread. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes. Other meats can be used (bacon, ham and hamburg).
Melt butter. Add sugar, eggs and bananas. Sift together flour and soda. Add to banana mixture. Stir just until flour is moistened. Fold in nuts. Pour batter in a greased and floured loaf pan. Bake at 350° for 1 hour.
Beat eggs. Add mustard, sugar and flour; stir real good. Then add water, vinegar and salt. Cook over medium heat, stirring constantly, until comes to a boil and thickens.
In a large Dutch oven, brown beef and onion; drain fat. Add all remaining ingredients except last two. Bring to boil. Reduce heat and simmer 30 minutes. Top with cheese. Serve with tortilla chips. Serves 10.
Boil and debone chicken. Cook 6 servings of Minute rice. Mix all ingredients and pour into casserole and bake at 400° for 30 minutes. Serves 4.
Wash and dry ham thoroughly or wipe well with a warm cloth. Put ham in large brown bag (grocery bag is fine). Twist end of bag together and secure with garbage bag tie. Place in large pan. Cook in preheated 300° to 350° oven. It will take ham at least 1 1/2 hours to heat through (allow 30 minutes for each pound of heating). When ham has cooked, remove from oven. Be very careful when opening bag; it will be full of steam. Carefully remove ham from bag. Place in a large clean pan. Pour 1 cup pineapple juice with brown sugar or 1 cup Coca-Cola over top of ham. Return to oven for 15 additional minutes. This ham falls off the bone. It is delicious.
Cream butter and sugar; add water and vanilla. Mix well. Blend in flour and nuts. Roll into balls or shape into fingers. Bake on ungreased cookie sheets at 325° for 20 minutes. Remove from the pan and cool slightly. Roll each cookie in confectioners sugar.
Combine the first 4 ingredients and mix well. Slowly bring to a boil. Cook until soft ball stage is reached. Remove from heat. Add the peanut butter and vanilla. Cool to lukewarm. Beat until creamy and gloss is lost. Spread in buttered pan. Cool and cut.
Mix together and fill 12 sandwich buns with mixture. Wrap sandwiches in foil and heat in 250° oven for 30 minutes. For smaller servings, cut in 4 pieces.
Cook macaroni 8 minutes; drain. Brown hamburger and onion together. Drain all fat from hamburger. Add salt and chili powder. Mix in macaroni, then add cheese. Mix and serve.
Mix the sugar, oil, vinegar, vanilla and cold water. Mix dry ingredients. Mix all ingredients together and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Pour cereal into a large bowl. Set aside. In medium saucepan, combine chocolate chips, peanut butter and margarine. Mix and stir over low heat until melted and smooth. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into large plastic bag or brown bag with powdered sugar. Shake until all pieces are well coated. Spread on wax paper to cool. Store in airtight container. Yields 10 cups.
In a microwave-safe, 2-quart casserole, cook meat on High for 5 minutes, stirring after 2 minutes. Drain off fat; place meat in a bowl. Add taco seasoning mix; stir until combined.
Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini and vanilla; mix well. Combine flour, cinnamon, salt, baking soda and baking powder; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well.
Fill measuring cup with water to the 1/8 mark. Add soap flakes to the measuring cup until the 1 cup mark is reached. Stir the mixture until it is a thick paste with no lumps. Then mix in several drops of food coloring. Press spoonfuls of the mixture into the ice cube tray. Set it in a warm dry place for a few days until the mixture has hardened. Pop out and you are ready to color.
Preheat oven to 375°. In medium bowl, combine mashed potatoes, 1/2 cup cheese and 1/2 can French fried onions; mix thoroughly. Spoon potato mixture into greased 1 1/2-quart casserole. Spread potatoes across bottom and up sides to form shell.
Mix all ingredients together in large bowl. It is better to mix the night before using. Can be used as a salad or dessert.
Fry onion in shortening until lightly brown. Add tomatoes; bring to boil. Add corn meal slowly and cook and stir 10 minutes. Mix remaining ingredients. Bake at 350° for 45 minutes.
In a large kettle, bring the first 4 ingredients to boil. Remove from heat and add tea bags. Cover and steep for 5 minutes. Remove and discard tea bags, cinnamon and cloves. Stir in sugar and juice concentrates. Chill and serve over ice.
Trim fat from chops; place in a shallow baking dish. Combine lime juice and next 3 ingredients. Pour over chops. Cover and refrigerate 4 hours, turning occasionally. Coat large nonstick skillet with cooking spray. Place over medium heat until hot. Add chops, reserving marinade. Brown meat 3 to 4 minutes each side. Add marinade, cover and cook 5 minutes, until done as desired. Serves 6.
Combine flour, yeast, sugar and salt. In saucepan, heat water, milk and butter to 120° to 130°. Add to flour mixture, then add egg. Gradually stir in more flour to make a soft dough. Cover and let rise 1/2 hour. Roll dough out on 12-inch pizza pan, then cover with cream cheese and sugar. Top with apple filling and bake at 350° until edge is golden brown. This is also delicious with cherry or raspberry filling!
Cream shortening and sugar until well blended. Add molasses, vanilla and eggs to creamed mixture; blend well. Add dry ingredients; mix well. Drop on greased cookie sheet (a big tablespoonful). Press each cookie flat with fork. Bake 15 minutes at 350°.
Heat honey and butter in small saucepan until butter is melted and mixture is smooth. Gradually pour over popcorn and nuts. Mix until thoroughly combined. Spread mixture on 2 ungreased jelly roll pans (15 x 10 x 1-inches). Bake at 325° for 20 minutes, turning 2 or 3 times, until golden. Cool in pan on wire racks. Break into small pieces and store in airtight container.
Preheat oven to 350°. In a large bowl, combine all ingredients except raisins and cubed bread. Mix well. Add raisins and bread. Mix well and allow to soak 5 minutes. Spray standard size muffin tin or custard cups with nonstick vegetable coating. Mound mixture into each of 10 to 12 cups and bake about 35 minutes or until firm. Cool on rack at least 10 minutes before removing from cups.
Toast bread slices until golden brown. Next, heat shortening on medium-high heat. Place bread slices in oil one at a time until reddish brown (about 10 seconds each side). After you fry the bread pieces, lay them down in a pan in a single layer or layer the slices.
Mix all ingredients except ice. Serve over ice. Garnish each serving with celery stick if desired. Makes 6 servings (about 1 cup each).
Combine eggs, sugar, Karo syrup, maple syrup, margarine, salt, chopped pecans and vanilla. Spoon into 9-inch unbaked pie crust. Arrange pecan halves on top. Bake at 375° for 55 minutes.
Bring all ingredients to a near boil. Reduce heat and simmer for 1 to 1 1/2 hours. Will keep indefinitely in refrigerator.
In shallow casserole arrange broccoli; top with chicken or turkey. Combine soup and milk; pour over top. Sprinkle with cheese. Combine butter or oleo with dry bread crumbs and sprinkle over cheese. Bake in conventional oven at 450° for 15 minutes.
In a 3 to 4-quart pot, warm butter over medium-low heat and saute leeks until wilted, approximately 5 minutes.
Mix dry ingredients; add onion juice. Add oil, a small amount at a time, alternately with vinegar, the last addition being vinegar. Use mixer until blended. Makes 1 1/2 cups.
Coat chicken with flour, salt and pepper. Arrange chicken in single layer in buttered shallow baking dish. Dribble melted butter over chicken. Bake at 375° for 20 minutes. Turn chicken and bake 20 minutes longer. Stir soups together and pour over chicken. Bake 20 minutes more. Cover while baking.
Mix all ingredients except apples using a whisk. Heat, then add apples. Pour into uncooked pie shell and top with crust. Bake in a 350° oven for approximately 45 minutes or longer.
In large mixing bowl, dissolve yeast in 1/4 cup water. Stir in 1 cup flour, sour cream, egg, onion, butter, dill seed, dill weed and salt. Beat by hand until well blended. Stir in as much remaining flour as can be mixed with spoon. Turn dough onto a light floured surface; knead in remaining flour to make stiff dough. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl. Turn once to grease surface. Cover and rise in warm place, 1 1/4 to 1 1/2 hours or until double. Punch down. Divide in 3 equal pieces. Cover; let rest 10 minutes. Roll a piece to 18-inch long rope on floured surface. Braid ropes loosely from center to ends. Press rope ends together to seal. Cover; let rise 30 minutes or double. Mix egg yolk and 2 tablespoons water and brush on loaf. Bake at 350° for 35 to 40 minutes or golden and hollow sound.
Combine first 8 ingredients in a large bowl; mix well with electric mixer (until light in color). Add pecans; stir until evenly coated. Spread pecans in a greased 15 x 10 x 1-inch jelly roll pan. Bake at 275° for 50 to 55 minutes. Remove to waxed paper while still warm, cool. Store in airtight container. Yields 8 cups.
Layer in 9 x 13-inch casserole. On bottom put Stove Top dressing, chicken, California Blend, cream of chicken soup and cream of celery soup. Add milk. Put remaining Stove Top on top and salt to taste. Bake at 350° for 45 minutes.
Cream butter and sugar. Add flour and eggs; beat well. Then add the buttermilk and flavorings. Pour into a 9-inch pie shell. Bake at 325° to 350° for 45 to 50 minutes or until brown. Cool before serving.
Open can and drain all canned vegetables. Add onion and celery and mix well. You can add any store-bought oil/vinegar dressing, OR add the following:
Saute onions and meat; drain. Mix all ingredients. Cook on medium-high heat until boiling point. Reduce heat and simmer 20 minutes. Stir occasionally. Serves 10 to 15.
In olive oil, saute lightly parsley and onion. Add tomato sauce, cooking wine, salt, pepper and basil. Simmer 3 to 4 minutes. Add zucchini, which has been sliced into thin rounds. Simmer 15 to 20 minutes. Sprinkle with grated cheese and serve.
Saute chopped onion, green pepper, garlic and tomato sauce in oil for 5 minutes. Add ground beef, vinegar, raisins, olives, capers and salt. Cook, covered, for about 20 minutes; stir occasionally. Serve with white rice (6 to 8 servings).
In a large bowl, combine all ingredients. Heap into unbaked 9-inch pie shell. Sprinkle with crumb topping.
Bake cake per directions on box in 2 round layer pans. In punch bowl, place a layer of strawberries, a layer of cake, (punch holes with handle of wooden spoon), 2-1/2 bananas sliced, 1 box of instant pudding mixed according to directions, second layer of cake, the pineapple, other 2-1/2 bananas sliced, and the other box of pudding (mix as directed). Let cool in refrigerator. Spread Cool Whip over top, sealing the edges, sprinkle with coconut and pecans.
Beat eggs; beat in sugar and oil. Stir in zucchini, salt and vanilla. Sift dry ingredients together; add to zucchini mixture. Stir in nuts. Pour into 2 large loaf pans. Bake at 350° for 1 hour.
Cub cabbage into small pieces and put in large pot. Add salt and pepper to taste and cook until tender.	Boil or grill chicken. Cut into pieces and place in skillet. Chop green onions and add to chicken. Then add all three cans of Ro-Tel (juice included). Also, add the 1 pack of taco seasoning. Turn on low and simmer until cabbage is done. Drain cabbage and return to the pot. Pour chicken mixture on top of cabbage and mix well. Then pour into a 9 x 13 pan. Top with sour cream and then add cheese. Bake at 375° until cheese is melted to golden brown.
Brown the meat	and onion in	a small amount of salad oil. Cook noodles or elbow mac according to directions. Put in greased casserole and top with cheese. Bake at 350° for about 30 minutes.
Bring first 4 ingredients to a boil and boil 2 minutes. Add vanilla and peanut butter. Mix and add oatmeal. Mix well and drop by teaspoonful on wax paper to cool.
Beat first six ingredients. Sift together flour and soda. Add to first mixture. At the same time, add the nuts and rhubarb. Mix, just until moist. Put into 12 muffin tins.
Preheat oven to 425°. In large bowl, stir together the dry ingredients. Combine the two just until they are mixed well. Turn into an 8 x 8-inch baking pan, well-greased. Bake for 20 to 25 minutes.
Mix jello, water and cream cheese. Mix well with mixer. Add nuts and pineapple and set aside to cool. Whip the cream and add sugar and vanilla. Fold into jello mixture and chill 2 hours.
Preheat oven to 350°. Combine all ingredients; mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour; drain juices. Let stand 5 minutes; slice and serve.
Defrost potatoes. Combine all ingredients except cornflakes and 1/4 cup butter. Mix cornflakes and 1/4 cup butter; spread on top of potatoes. Bake at 350° for 1 hour. Yields 6 servings.
Layer vegetables in order given, spread with mayonnaise, sprinkle with cheese and bacon. Seal and let set for 12 hours.
Combine eggs, lime juice, mustard, curry and salt in a bowl. Dip shrimp into flour, then coat with egg mixture. Roll in coconut. Melt butter and pour onto baking sheet. Bake 5 to 7 minutes in a 350° oven, turning once at 3 to 5 minutes.
In a medium saucepan, combine water, wild rice mix and salt. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until rice is tender and liquid is nearly absorbed. Stir. Let stand, covered, for 5 to 10 minutes before serving.
Combine soup milk, cheese, butter, onion and mushroom in saucepan. Cook until cheese and butter melt. Place about 1 tablespoon of chicken in each croissant roll and roll up as directed. Place in 9 x 13-inch pan. Pour sauce over rolls. Top with extra cheese. Bake uncovered at 350° for 30 minutes.
With mixer, on low, mix cocoa with cream, milk and butter in top of double boiler. When thick, set aside to cool. Beat egg yolks and pour slowly into chocolate mixture. Add the sugar-flour mixture and blend well. Return to heat and cook until quite thick, 20 to 30 minutes. Remove from heat. Add vanilla and blend well. Pour into pre-baked pie shell and cool.
Mix apple juice, sugar and cornstarch in saucepan. Cook on medium heat 2 minutes or until thickened, stirring constantly. Remove from heat. Add gelatin. Stir 2 minutes until dissolved. Place strawberries cut in half in pie crust. Pour gelatin mixture over strawberries. Refrigerate 2 hours or until firm. Cool Whip can be placed on top before serving.
Melt butter in large skillet; add garlic and cook 2 minutes. Add onion and cook until soft. Add clams, juice, red pepper, oregano, salt and pepper. Simmer, uncovered, for 15 minutes. Meanwhile, cook 1 pound linguine in large pot of boiling salted water. Drain, when done, and place linguine in a large serving dish. Pour hot sauce over linguine. Sprinkle with cheese (and parsley, if desired) and serve immediately.
Drain turkey breast. Place in a medium mixing bowl and flake. Add Miracle Whip to turkey. Sprinkle in salt and garlic powder. Add diced celery. Mix well and serve on sandwich buns or with crackers.
Combine all of the ingredients except mustard. Cover and simmer about 30 minutes. Puree mixture 1/3 at a time. (Note: This step may be omitted for "chunky style" soup.) Add mustard and heat through. Makes 2 quarts in a little over 30 minutes.
Cream margarine and sugar. Add egg whites, peanut butter and vanilla. Mix well. Stir in remaining dry ingredients. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 3 dozen.
Pour butter in baking dish. Sift flour, sugar and baking powder and beat together. Add milk and mix. Pour batter over melted butter. Spread peaches and 1/2 of juice on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Wash the persimmons under cold running water. Remove the seeds and set aside for 20 minutes. Mash the persimmons through a colander or strainer to make a pulp. (If the persimmons are very nice, you can just remove the seeds and put the persimmons in a blender to process.) Beat the eggs, adding the sugar, until well mixed. Add the milk, alternating with the flour, in thirds, combining well. Add the vanilla and cinnamon. Stir in the persimmons (and raisins and walnuts, if used). Mix well. Melt the butter in a 1 1/2-quart baking dish or 9 x 12-inch pan and tilt the pan to coat the bottom and sides with butter. Pour the persimmon mixture into the pan. Bake for 1 hour or until firm. Serve with whipped topping. Serves 6.
Brown beef; drain. Add onion, garlic, tomatoes and seasonings; cook until onion is tender. Stir in the remaining ingredients. Simmer 30 minutes.
In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with slivered almonds for an Oriental touch! Spoon juices over chicken or thicken if desired. Yield: 4 to 5 servings.
Preheat oven to 325°. Bake approximately 1 hour. Cream eggs, oil and vanilla together. Add all dry ingredients. Mix well. Stir in zucchini and nuts. Pour into 2 well-greased loaf pans or 1 Bundt pan. Bake until knife comes out clean.
Mash avocados; add garlic salt and salt and pepper to taste. Add lemon juice and Worcestershire sauce. Add onion and picante sauce to taste. Mix all together until smooth.
Bring sugar, milk and butter to a boil; boil for 3 minutes. Take off stove and add marshmallow cream, peanut butter and vanilla. Beat with a spoon. Pour into a greased pan and let set. Cut into squares.
Mix pudding and milk together until it starts to thicken. Add sour cream and a little less than half container of Cool Whip (reserve remaining half for topping). Make layers, beginning with wafers, then bananas, then pudding mixture. Top with remaining Cool Whip. Sprinkle top with crushed wafers. Yields 20 to 24 servings.
Combine cornmeal, sugar and salt in mixing bowl. Scald milk, pour over cornmeal; let cook to lukewarm. Add remaining ingredients and mix well. Pour into a well greased 9 inch baking pan. Bake in a 425 degree oven for 40 to 45 minutes.
Mix sugar, eggs, nuts and vanilla, then work in flour. Work dough with hands to bring out the oil of the nuts. Form in 5 or 6 rolls; refrigerate overnight. Cut cookies about 1/4-inch thick or less. Bake at 350° for 10 minutes on greased cookie sheets.
Mix soup and milk. In greased 9 x 13 baking dish, layer alternating potatoes, onions, cheese, salt and pepper. Pour sauce over top. Dot with butter. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes until browned and potatoes are soft.
Heat oven to 375°. In a bowl, stir together flour, baking soda and salt. In a large bowl, beat butter, both sugars and vanilla until light and fluffy. Add eggs and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes 6 dozen cookies.
Combine first 3 ingredients and bring to a boil. Cook beef in nonstick skillet and stir to crumble. Stir meat into first mixture and simmer 25 to 30 minutes.
Brown ground chuck and drain. Add bell pepper, onion, salt, garlic powder, sugar, and tomato sauce. Bring to a boil. Reduce heat to a simmer and cook 2-3 hours. Serve over spaghetti.
In a bowl, beat the egg yolks with a wire whisk until light colored. Stir in the milk, then gradually add the flour and beat until smooth. In a separate bowl, beat the egg whites until stiff, but not dry. Fold the yolk mixture into the whites, adding the salt, pepper, nutmeg, cheeses, ham and onion. Drop by teaspoonful into hot oil, at least 1/2-inch deep and fry, turning once, until just golden. Do not overcook. Drain and serve immediately or keep warm in a 250° oven for up to 1 hour.
Preheat oven to 425°. Mix warm water, yeast and sugar. Set aside for 5 minutes. Mix salt and flour in a large bowl. Add yeast mixture. Work the dough into shapes on a flour-covered counter or pastry cloth. Put on an ungreased cookie sheet. Beat egg and brush on pretzels. Sprinkle on salt, if desired. Bake 10 to 12 minutes. Best when eaten warm. Makes 8 to 10 large pretzels.
Stir together all ingredients. Sprinkle top with sugar. Put into baking dish. Bake at 350° for 1 hour.
Mix sugar, shortening, eggs, honey and baking soda thoroughly. Stir in remaining ingredients and drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 2 to 3 minutes before removing from cookie sheet.
Sprinkle pork chops with lemon pepper. Brown on both sides and place in a baking dish.
Make small meatballs out of ground beef; put broth, tortellini and spinach on stove. Add meatballs, cook until tortellini are tender, about 20 minutes. Serve with grated cheese and Italian bread.
Slice beef into bite-sized strips. Cook broccoli and carrots in boiling salted water, covered, for 2 minutes. Mix cornstarch, salt, sugar, soy sauce and sherry. Set aside. Stir-fry broccoli, carrots and onions in hot oil for 2 minutes. Remove from wok. Add 1/2 the beef to wok; fry for 2 minutes. Remove beef; stir-fry remaining beef. Return all beef to wok. Add peas, water chestnuts and bamboo shoots. Add soy mixture to wok. Cook and stir until thickened and bubbly. Return broccoli, carrots and onion to wok; cover and cook 1 minute. Serve over hot cooked rice.
Cook carrots in small amount of water until barely tender. Drain and cool. Slice onion thin and cut bell pepper in strips. Combine with carrots. Mix remaining ingredients and bring to a boil. Pour over carrot mixture.
Mix 20 cookies and butter. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Let cool.
Combine first seven ingredients. Beat for 2 minutes. Pour into 9-inch pan. Place peaches over batter in pan. Combine cream cheese, 1/2 cup sugar and reserved juice in small bowl. Beat at medium speed. Combine last 2 ingredients and sprinkle over. Bake at 350° for 30 to 35 minutes.
Grind pears, onions, peppers and celery. Mix all ingredients together. Cook over moderate heat 45 minutes. Seal in jars.
Place corn in greased baking dish. Mix sugar, flour, salt and pepper with corn. Stir in milk and well beaten eggs. Pour melted butter over top, but do not stir in. Sprinkle cinnamon on top. Bake in moderate, 350°, oven until brown and center is firm.
Preheat oven to 400°. Mix pecans, brown sugar, corn syrup and 1/4 cup butter in rectangular pan, 13 x 9 x 2-inches. Spread to cover bottom of pan. Set aside.