HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare bread for dressing, crumbling both into large bowl. Cook onions and celery in 1 cup of water on low heat until done. Add to crumbs and seasonings; add broth or milk to make a moist dressing. Pour into a greased pan and cook at 400° for about 30 minutes or until brown, or stuff in turkey cavity and bake the last hour of completed time allowed for turkey.
Puree pineapple juice, bananas and strawberries. Add other ingredients and mix. Pour into ice cream freezer and make as you would ice cream. No fat.
Cook beans until tender. Place in quart jars. Bring vinegar, salt and water to a hard boil. Pour over beans in jars and seal.
Chop lettuce; break cauliflower into flowerets. Fry bacon crisp and drain on paper towel. Break into bits. Dice onion. Mix all ingredients together and cool. This salad will last for days in a tightly sealed bowl in refrigerator.
Combine vermicelli, Accent, seasoned salt, lemon juice and oil. Mix and marinate overnight. Add remaining ingredients. Mix together, chill and serve. Will keep 2 or 3 days, covered, in the refrigerator.
Fry meat and onions together in pan. Drain. Mix with next 3 ingredients. The precise amounts of first three ingredients can be changed according to taste. Pour into casserole dish and cover with tater tots. Bake 20 to 30 minutes at 350° until bubbly.
To 2 cups of sugar, add 1 tablespoon flour, 1 tablespoon cornmeal and mix together. Add eggs one at a time and beat well. Add butter, milk and lemon juice and mix until smooth. Pour into pie crust. Bake slowly at 350° in oven for approximately 35 minutes or until lightly brown. Serve warm or cold.
Bake mix using the package directions for a 9 x 13-inch baking pan. Pour kahlua over the hot brownies or cake. Let stand until cool. Cut into bars-squares. Prepare the mousse mix using the package directions. Crush the candy in a large sealable plastic food storage bag with a rolling pin. Layer the brownies or cake, mousse, whipped topping and candy 1/2 at at time in a large deep serving dish. Chill, covered, for 8 to 12 hours.
Scoop out the apple cores. Mix cinnamon with sweetener and sprinkle into the apple cores. Sprinkle with Molly McButter. Place apples upright in small baking dish and pour the water or diet soda over them. Bake at 350° for 20 to 25 minutes in conventional oven.
Mix lemon juice and Eagle Brand milk. Add crushed pineapple and chopped nuts. Fold in Cool Whip until well mixed. Pour in graham cracker crust and refrigerate overnight. This pie also freezes well.
In a large, heavy saucepan, warm the olive oil over low heat and add the garlic. Stirring frequently, cook for 2 to 3 minutes or until the garlic is soft, but not brown. Stir in the crumbled bread and increase the heat to moderate and cook until the bread is golden. Take care not to let it burn. Stir in the paprika, then the water, cayenne pepper and salt and bring to a boil. Reduce to low heat and simmer uncovered for 30 minutes. With a large wooden spoon, beat the soup until the bread is pulverized. Slowly pour in the beaten eggs, stirring constantly. Simmer for a few seconds. (Do not let the soup come near a boil or it will curdle.) Taste for seasoning. This will be a highly seasoned soup. Add more cayenne pepper or salt if it seems too bland. Serve at once, garnished with parsley.
Mix as cake. Add 3 large or 4 small bananas, mashed one at a time and 1/2 cup nuts. Bake in 11 x 7 x 2-inch pan or loaf pan at 350° for 35 minutes.
In a saucepan, combine sugar, salt and cornstarch. Stir in milk. Cook and stir until bubbly. Stir a moderate amount into egg yolks. Immediately return to heat. Cook 2 minutes. Add vanilla. Pour into cooked shell. Spread meringue on top of pie. Bake at 350° for 12 minutes. Cool.
Mix cake mix, egg and oleo until crumbly. Press into a 9 x 13-inch pan. Pour cherry pie filling over crumbs. Mix sour cream and egg. Pour over top of pie filling. Bake at 325° for 40 to 45 minutes.
Cook spaghetti and drain. Cool. Add rest of ingredients. Toss and cover. Refrigerate at least 12 hours.
Peel eggs and cut in half lengthwise. Remove the yolks and mash them, then add remaining ingredients. Refill the egg whites and sprinkle with a little paprika on top. Chill until ready to serve.
In a 2 quart pot, combine soup, water, and basil. Heat to boiling. Add uncooked pasta. Cook to almost done. Add chicken and frozen vegetables. Cook until vegetables and pasta are tender. Top with American cheese.
Boil 2 quarts of water in pan. After water boils add 1 package egg noodles. Boil for 7 to 10 minutes. Strain noodles, add cream of mushroom soup. Add tuna, butter and mix well. Add salt and pepper. Enjoy.
Melt butter in pie pan. Mix dry ingredients and pour into pan. Add any kind of fruit and bake at 350° until brown.
Mix all ingredients, salt and pepper to taste, and refrigerate for 4 hours and serve. To use as a salad dressing, just add milk.
Stir butter into hot applesauce. Add sugar and salt. Cool. Add lemon juice and rind to eggs slightly beaten. Stir into sauce. Blend well and pour into pie shell. Bake at 450° for 15 minutes. Reduce heat to 275° and bake for another hour. Pie should be golden brown.
Preheat oven to moderate (375°). Grease a 15 x 10 x 1-inch jelly roll pan. Line with wax paper. Grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Mix together and freeze in gallon jug. Thaw out the punch 2 or 3 hours before the shower. Place 1 gallon in punch bowl and add 1 quart ginger ale. Makes slushy punch.
Bake in moderate oven (350°). When done, remove from oven and take 1/2 cup powdered sugar and the juice of one orange. Mix well and slowly pour over cake after removing from oven.
Combine butter, sugar, salt and vanilla; mix well. Add flour and beat on low speed until fine particles form. Reserve 1 cup. Press remaining crumbs in ungreased 9 x 13-inch pan. Cream together cream cheese, butter and brown sugar. Spread over bottom layer as evenly as possible. Sprinkle chopped nuts over top. Sprinkle with reserved crumbs. Bake at 350° for 25 to 30 minutes.
Brown meat, onions and green peppers. Drain off grease. In a large pot, add the meat and all the rest of the ingredients, making sure to rinse pinto and kidney beans before adding to chili. Let simmer on low for 1 hour. Check seasonings for flavor, adding any to suit your taste. Let simmer 1 hour more. The longer it simmers on low, the better the flavor. More water must be added when reheating. It's great with shredded Cheddar cheese on top. Freezes well.
Brown meat and onion. Stir soups, olives, cheese and meat mixture into cooked noodles. Place in greased casserole and bake at 350° for about 40 minutes. Serves 18 to 20 people. Freezes well.
Beat cream cheese well. Add sour cream and beat until smooth, then add sugar and vanilla, blending well. Beat in eggs until smooth. Pour batter into a greased and floured 8 or 10-inch spring-form pan. Bake at 350° for 45 minutes. Turn oven off and allow cake to remain in oven for another hour. Remove cake from oven; cool. Topping the cake with any flavor fruit pie filling after it is cool, gives height to the cake.
With electric mixer, beat oil and sugar. Add eggs; beat until creamy. Stir in dry ingredients, then apples, raisins and walnuts. Bake at 350° for 1 hour. (Use a well-greased and floured 9-inch tube pan.) Good with ice cream! Makes 12 servings.
Place Shake 'N Bake, oregano and garlic powder in bag. Coat and bake chicken as directed on package. Heat spaghetti sauce. Pour over chicken just before serving.
Cook unpeeled potatoes covered until tender, 30 minutes. Do not overcook; drain and cool. Peel and cut into cubes with salt, pepper, onions, radishes, celery seed and parsley. Saute bacon in skillet over low heat until crisp. Remove with slotted spoon. Remove bacon and add to potatoes. Drain all but 1 tablespoon of bacon fat; stir in flour until smooth. Gradually add vinegar and 1/2 cup water. Stir in sugar. Bring to a boil. Stirring, toss potato mixture until combined. Serve warm. Serves 6.
Mix dry ingredients together and cut in shortening. Add milk and yeast; mix well. Turn out on floured board. Knead lightly, then roll out and cut with a 2 1/2-inch biscuit cutter to make Parker House rolls. Place on cookie sheet. Let rise to double in bulk, then bake in preheated 400° oven for 10 to 12 minutes.
Beat together cream cheese, Eagle Brand milk (I use electric mixer). Add instant vanilla pudding and milk. Beat all together, chill 10 to 15 minutes. Add 1 (8 ounce) Cool Whip to pudding mixture. Layer cookies, bananas, and pudding mixture, over and over. Then add 1 (8 ounce) Cool Whip for topping. Crumble vanilla wafers on top.
Sift and blend together sugar and cocoa in an 8 x 8 x 2-inch dish. Pour in milk. Place butter on top. Heat in microwave on Full power for 2 minutes or until butter is melted. Stir well to mix ingredients.
In top part of double boiler, combine sugar, flour, egg and light cream. Cook over boiling water, stirring constantly for 5 minutes, until very thick. Add rum and cook 5 minutes. Remove from heat and cool. Fold in whipped cream; put in graham cracker crust. Top with whipped cream.
Grease and flour a jelly roll pan. Cream eggs and sugar; add milk and vanilla. Add dry ingredients and mix well. Bake at 350° for 15 to 20 minutes. While hot, spread with peanut butter; cool. Melt chocolate bar and pour over cake.
Dissolve gelatin in boiling water. Add thawed strawberries with juice, undrained pineapple	and bananas, which have been mashed and	whipped. Pour	half of mixture into 8 x 12-inch pan. Chill until set. Spread sour cream over top of congealed layer. Cover with remaining gelatin. Chill until firm.	Decorate top if desired.
Preheat oven to 350°. Slice peaches and mix with 3/4 cup sugar. Let stand 2 hours. Sift flour, salt and baking powder together; mix with 1 cup of sugar. Stir in milk and add almond extract. Melt the butter in a deep baking dish and pour the batter over it. Do not stir. Pour the peaches over the top of the batter to form a layer. Bake in a moderate (350°) oven for 50 to 55 minutes. If you use a glass baking dish, bake at 325°. Check it, as you do not want the juices to caramelize.
Preheat oven to 350°. Cream butter and sugar together. Blend in sour milk and egg yolks. Sift together dry ingredients. Blend with milk mixture. Add mashed bananas and vanilla. Stir. Beat in egg whites. Mix for 2 minutes. Pour into floured and greased 9 x 13-inch cake pan. Bake at 350° for 25 to 35 minutes. Best when frosted with cream cheese or vanilla icing.
Dissolve jello in water. Cool. Add orange juice and melt. Stir until syrupy, then add remaining ingredients. Pour in 7 x 12-inch pan and chill.
Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture. Add alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake in 3 layers at 350° for 25 minutes. Frost with Cream Cheese Frosting.
Soak corn in husks in cool water for about 4 hours. By standing corn on end (vertically) and wedging tightly in a bucket you can keep them covered with water.
Preheat oven to 350°. Cut a big slit in pork chop. Fill with stuffing. Place in glass pan. Top pork chops with garlic powder, onion salt, salt, pepper and paprika. Place in oven and lightly brown. Make beef or chicken bouillon (or mixture of both) highly concentrated. Pour over chops. Keep basting. Cook for about 30 minutes. Serves 4.
Discard the tough ribs and stems from the spinach, then wash it thoroughly. Fill the small pan with salted water and bring to a boil. Add the spinach and simmer until tender, 2 to 3 minutes. Drain and rinse with cold water and drain again. Squeeze to remove all excess water. Puree spinach in a food processor or chop finely. Sift the flour onto a work surface in a mound; with your fingers, make a well in the center. Add the eggs to the well, followed by the oil, salt and spinach. Mix together with your fingertips. Gradually mix in the flour from the sides to make a firm dough. If sticky, add more flour. Press the dough together into a ball. Knead, roll out and cut the dough using the pasta machine, ending with the rollers at the narrowest setting and using the narrower of the machine's cutters. Or knead, roll out and cut the dough by hand, rolling it to the thickness of a postcard and cutting it into 1/8-inch wide strips. Toss the linguine gently with a little flour or fine cornmeal, then coil it loosely in bundles or leave it flat and spread out on a floured dish towel. Let dry 1 to 2 hours. Scrub the clams under cold running water. Put clams in casserole or large saucepan. Finely chop onion and add to casserole with the wine. Cover and cook over high heat, shaking occasionally, until the shells open, 5 to 8 minutes. Discard any unopened clams. Put clams in a bowl. Set aside to cool slightly.
Combine milk, water and butter in saucepan. Heat until warm. Add to 2 c. flour, sugar, salt and yeast; beat. Gradually add rest of flour; turn out on flour-covered board. Knead. Place in greased bowl, put down into pan of hot water. Let rise 15 minutes. Knead. Shape into rolls and put into greased pans. Cover and let rise 15 minutes. Bake at 425° for 12 minutes.
Beat cream cheese, sugar and vanilla. Beat heavy cream; fold into other mixture. Line a spring-form pan with ladyfingers. Refrigerate overnight.
Shake biscuits in sugar and cinnamon to coat. Put in greased bundt pan. Pour remaining sugar over biscuits. Melt 1 stick of butter, 3/4 c. sugar and 2 tsp. vanilla. Pour over biscuits and bake 30 minutes at 350°.
Cut out stem end of tomatoes and slice 1/2-inch thick. Mix salt, pepper and cornmeal in a dish. Coat both sides of tomatoes with mixture. Heat the butter in a skillet. Add tomatoes and brown on both sides. Cook until tender.
Parboil potatoes which have been peeled and cut in 1/2-inch strips the length of potato or 1/2-inch rounds. Drain and set aside (don't overcook). Combine sugar, Karo and water. Bring to light boil. Add butter and potatoes. Cook on simmer until done. Be sure you don't overcook.
In a large bowl, melt almond bark. Stir until well coated the pretzels, coconut, almonds, peanuts and cereal. Spread evenly in jelly roll pan. Cool. Turn onto breadboard and cut into random pieces.
Preheat oven to 425°. Open T. V. dinner box. Remove tray. Remove foil from tray. Place dinner in oven. Bake 35 minutes. Remove T. V. dinner from oven with oven mitt. Add salt and pepper to taste. Enjoy!
Bring first 3 ingredients to a boil and boil 10 minutes, stirring constantly. Into a very large bowl, break into pieces, the Hershey candy bar, chocolate chips and German chocolate. Pour boiling syrup over broken chocolate pieces. Stir well. When mixed, add marshmallow cream. Stir until well mixed. Push into 9 x 13-inch pans, well-greased. When cold, cut into pieces. Makes 5 pounds.
Bake cake in 9 x 13-inch pan. While hot, spoon crushed pineapple over cake. Make vanilla pudding according to directions. Pour over pineapple. Refrigerate. Cover with Cool Whip (9 ounces or so) and top with flaked coconut.
Preheat oven to 250°. Place pecans in 13 x 9 x 2-inch pan. Toast in oven for 5 minutes, or until golden brown. In 2-quart saucepan, melt margarine over medium heat. Stir in corn syrup and 1/4 cup sugar, stirring constantly. Bring to boil over medium heat. Boil without stirring 5 minutes. Pour syrup over pecans, stirring constantly to coat evenly. Bake 1 hour, stirring several times. Sprinkle with remaining 1/4 cup sugar. Toss to coat evenly. Immediately spread out on greased baking sheet to cool. Quickly separate into individual pecans.
Put paper liners in muffin tin. Put vanilla wafers in paper. Cream the ingredients together (except filling). Fill liners 3/4 full. Bake at 350° for 20 minutes; let cool. Top with cherry, blueberry or lemon pie filling.
Cream margarine, sugar and eggs in large bowl until fluffy. Stir in sour cream. Add next 5 sifted dry ingredients; mix well. Stir in remaining ingredients except cherry halves. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased cookie sheet. Top each cookie with cherry half. Bake at 350° for 10 to 12 minutes or until lightly browned. Yield: 5 dozen.
Sift dry ingredients together. Add oil, vinegar and vanilla. Pour water over all, then stir with fork. Bake at 350° for 40 to 45 minutes.
Rub steak with side of garlic. Chop and reserve garlic. Pound flour, salt and pepper into the steak. Melt shortening; brown steak on both sides. Top steak with onion slices, tomatoes, carrots, celery, green pepper and chopped garlic. Cover and bake in preheated oven at 325° for 2 to 2 1/2 hours. Serve over rice.
Mix sugar and cocoa. Add milk and margarine. Bring to a rolling boil for 1 1/2 minutes. Take off heat and add oatmeal and peanut butter. Drop onto wax paper while hot. Let cool.
Cook broccoli by directions on package. Mix with soup and cheeses. Mix margarine and cracker crumbs and top. Bake at 350° for 45 minutes.
Cook noodles according to package directions. Set aside. Heat skillet to 350°. Add ground beef, onion and pepper. Cook until meat is brown and vegetables are tender. Drain well. Spread meat and vegetables mixture evenly in skillet. Place cooked noodles in center. Spoon tomato sauce and grated cheese on top of mixture. Serves 4 to 6.
Grease a large baking dish and line bottom with dried beef. Place chicken on top. Mix	sour cream and soup together. Pour over chicken and sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours. Serve with wild, long grain rice.
Preheat oven to 350°. Toast the almonds for a few minutes until they are golden. Let cool, chop. Reduce oven temperature to 325°. Cream butter, add sugar and beat until smooth and creamy. Beat in the eggs, add mandarin peel, Contreau and cinnamon. Mix flour, baking powder and salt. Beat flour mixture in with butter mixture. Stir in chopped almonds.
Line bottom and sides of a 9-inch spring-form pan with 2/3 of the Sour Cream Pastry. With half the Prosciutto, make a layer on the bottom of the pastry shell, overlapping slices, if necessary.
Prepare chicken Rice-A-Roni and let cool. Add black olives, celery, green onions, artichoke hearts and pimentos. Stir together the marinade from the artichokes and mayonnaise. Stir into other ingredients. Mix well. Add chicken or turkey, if desired. Chill overnight.
Brown ground beef and mix with all ingredients in crock-pot and cook for 6 hours. Before serving, add 1 cup of cooked macaroni and 1/4 cup Parmesan cheese if desired.
Bake potatoes in microwave about 5 minutes per potato. Cut in half lengthwise. Spoon out inside of potato into bowl. Mix with sour cream and margarine; add grated cheese, salt and pepper to taste. Spoon into potato skins. Bake at 400° until lightly browned.
Cut steak into thin strips and place over oil. Salt and pepper. Add thinly sliced onions, carrots and potatoes. Cook 3 minutes. Add soup and water. Cover and simmer for 45 minutes.
Cream margarine and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, soda and salt; blend into creamed mixture. Stir in nuts. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will be soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute. Remove to wire; cool. Makes approximately 4 1/2 dozen.
Saute onion and green chilies in butter; add mushroom soup, chicken soup, milk and chicken. Pour over crushed Doritos and add Cheddar or Velveeta cheese. Bake at 350° for 25 to 30 minutes.
Combine mayonnaise, olive oil, onion and sauces for dressing. Cook the beans and peas separately as directed on package; drain. Marinate all in dressing. Top with the grated eggs.
In 2-quart casserole, place confectioners sugar. Place cream cheese, butter and vanilla over top. Microwave at High for 1 minute, just until ingredients can be beaten together. Remove, beat and frost the cake.
Puree fruit in blender to make 2 1/2 to 3 cups. Pour into jelly roll pan lined with Saran Wrap. Place in oven for 8 hours on lowest temperature. Watch carefully as it nears the end of the 8 hours; roll-ups should still be a bit tender and rollable. Cut and roll up, leaving Saran Wrap on.
Dip each biscuit into melted oleo and then roll each piece in the sugar-cinnamon mixture. Arrange the biscuits in an angel food pan. After each layer of biscuits, sprinkle on chopped nuts. Repeat until all biscuits are gone. Bake 30 to 35 minutes in a preheated 350° oven. You may use frozen dinner rolls instead of the biscuits, but allow them to rise before baking.
Mix cheese and butter. Spread on bread; cut each slice in 3 strips. Arrange in a 2-quart greased casserole. Beat the eggs with the milk, salt and dry mustard; pour over bread. Let this sit overnight in refrigerator. Take out an hour before baking. Bake for 1 hour at 350°. Will be brown on top. Serve immediately, or it will fall.
Sift sugar and spices three times. Spread half the mixture in 1/4-inch layer on a baking sheet. Beat egg white, honey and salt together until mixed thoroughly. Add nut halves; stir until coated well. Place nuts on sugar mixture one at a time; cover with remaining sugar mixture. Bake at 275° for 1 hour. Cool and store in covered jar.
Combine all dry ingredients in a big bowl, add eggs and oil, stir until moistened. Do not beat with a mixer. Stir in vanilla, pineapple and nuts. Mix and fold in bananas. Spoon into 3 well-greased 9-inch round pans. Bake at 350° for 25 to 30 minutes, or until cake tests done. Cool.
Combine above ingredients (except chicken) with 8 cups water. Add 1 carrot diced in a Dutch oven or soup pot. Bring to a boil, cover, reduce heat and simmer 15 minutes. Discard bay leaf. Stir in 3 cups cooked chicken; simmer an additional 5 minutes. Makes 8 servings.
Place chicken, water and chicken bouillon in a 9 x 13-inch baking pan; cover with aluminum foil. Bake at 350° for about 45 minutes. When chicken is cooked, remove from pan and add other ingredients. Place chicken on top of rice mixture. Bake uncovered for another 30 minutes. If rice mixture becomes dry, add additional water.
Combine 1 cup sugar, cornstarch and salt in saucepan. Mix well. Stir in 1 1/2 cups water gradually. Mix in slightly beaten egg yolks, butter and lemonade. Bring to a boil over low heat, stirring constantly. Cook to lukewarm. Spread in pie shell. Beat egg whites with cream of tartar until soft peaks form. Add remaining 1/2 cup sugar, one tablespoon at a time, until stiff peaks form. Pour over filling. Seal to edge. Bake at 325° for 20 to 25 minutes or until lightly brown.
Add broccoli to 1 cup boiling water and 1/2 teaspoon salt. Cover and cook until almost tender. Drain. Mix with onion, pepper and cheese. Pour mixture into greased 9-inch pie plate. Mix milk, Bisquick, eggs and salt in a mixing bowl. Beat until smooth, about 1 minute, with mixer. Pour over mixture in pie plate. Bake at 400° for 35 to 40 minutes. Let stand 5 minutes before serving.
In medium saucepan, combine cheese and 1/2 cup sour cream; stir constantly over low heat until cheese melts. Add cooked chicken and chilies to cheese mixture, stirring until heated through. Heat tortilla chips on cookie sheet at 400° for 10 minutes. Arrange half the tortilla chips on a serving platter and top with half the chicken mixture. Repeat layering with remaining chips and chicken mixture. Sprinkle lettuce and tomato on top. Garnish nachos with sour cream, guacamole and salsa. Makes 4 to 6 servings.
Mix cake by directions on cake box. Add coconut and flavoring. Bake in a 9 x 13 x 2-inch pan by directions on box. While cake is baking, mix evaporated milk, powdered sugar, vanilla and coconut flavoring plus enough water to make a scant 2 cups of the ingredients. (I use 3/4 cup or more of water.) After cake is done and is still warm, pierce the top with a toothpick and pour the mixture over cake. Cool in the refrigerate overnight. Spread top with whipped topping and sprinkle with 1 package of frozen coconut (thawed). Keep refrigerated.