HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place blueberries in the bottom of an ungreased 9 x 9-inch pan. Sprinkle with lemon juice. Blend together the shortening, sugar, milk, flour, baking powder and salt. Pour this batter over the blueberries. Sprinkle batter with mixture of sugar, cornstarch and salt. Pour 1 cup of boiling water over all. Bake at 350° for 50 to 60 minutes.
In a large pot or Dutch oven, cook chicken. Remove chicken when done and chop up. Take 4 cups of chicken broth (add water, if necessary to make 4 cups). Add: onion, garlic, chili powder, cumin, zucchini, carrots, celery, chicken and chicken noodle soup. Bring to a boil. Reduce heat and simmer about 30 to 45 minutes.
Cook hamburger and diced onion until done, crumbling it as it cooks. Strain off all juices and return to pan. Add ketchup, mustard and brown sugar. Simmer on low heat until warm.
Prepare pie crust. Preheat oven to 350°. In a 2-quart saucepan over low heat, heat chocolate with butter just until melted. Remove from heat. Add sugar, brown sugar, corn syrup, vanilla, salt and eggs with hand beater or whisk. Beat until well mixed. Stir in nuts. Pour mixture into pie crust. Bake 45 to 55 minutes until filling is puffed. Cool. Serve with ice cream.
Sort beans and rinse well; cover with tap water and soak overnight. Drain beans and place in a large, heavy pot. Add hot water, ham bone, onion, green onion, garlic, bay leaf, cayenne and salt. Bring to boil; cover and reduce heat. Simmer 2 hours or until tender, adding more water, if necessary, to keep from sticking. Stir often.
Blend the oleo, salt, nutmeg and lemon flavoring. Add sugar gradually; cream well. Add eggs and milk. Sift flour, baking powder and soda; mix well. Drop with teaspoon; flatten with glass covered with damp cloth dipped in sugar. Bake at 375°.
Combine wheat biscuits, butter, honey and salt. Add water and cool. Dissolve yeast in 1/4 cup warm water. Add to biscuit mixture. Stir in flour with heavy spoon or spatula. Don't knead. Place in two loaf pans. Let rise until double, about 1 hour. Bake 45 minutes at 350°. Remove from pans and cool.
Preheat oven to 375°. Sift flour, soda and salt together and set aside. Blend butter, sugars, vanilla and water. Beat in egg and add flour mixture. Mix well. Stir in oats and chocolate morsels. Drop by rounded half-teaspoon on greased cookie sheet. Bake 8 to 10 minutes.
Using a tube pan, spray with Pam. Sprinkle chopped pecans on bottom, set aside. Mix cake mix, pudding, eggs, water, oil and 1/2 cup rum together. Spread over pecans in tube pan. Bake at 325° for 1 hour.
Grate 1 cup each kind of cheese. Set aside 1/4 cup of each for top. Mix eggs, add cottage cheese, Jack and Cheddar cheese, crackers and chili. Pour into buttered baking dish. Bake at 350° for 40 to 45 minutes (covered). Then top with both cheeses (1/4 cup each), leave uncovered. Bake 10 minutes more. Let set 5 minutes before cutting.
Cook pasta according to package directions. Meanwhile, in large preheated skillet or pot, add olive oil and saute shrimp, peppers, mushrooms, scallions and garlic. Cook for 5 to 6 minutes or until shrimp is cooked. Add wine, lemon juice, capers and butter. Blend well and cook for 1 minute. Toss hot pasta into pot and mix thoroughly. Add parsley. Serves 6 to 8.
String the beans and break into pieces if they are very large. You may wish to leave very young tender beans whole. Fry bacon pieces for 10 minutes over medium heat. Pour out grease. Add onion and fry 10 minutes longer. Mix together the bacon, onion, beans, salt, pepper and thyme. Add broth. Clean the potato skins; do not peel. Arrange over beans. Cover tightly and simmer for 15 to 20 minutes or until potatoes are done. Add more broth, if needed.
In a saucepan, combine milk, eggs, farina, sugar and the 4 tablespoons butter. Cook over low heat, stirring constantly, until it comes to a boil and is thick. Remove from heat and stir in vanilla. Place half of the filo pastry in a 12 x 16-inch baking pan, buttering each sheet before placing it in the pan. Pour filling into pan and cover with remaining filo, again brushing each one generously with butter. With a sharp knife, cut top pastry square shaped pieces and bake in a 350° oven for 1 hour or until golden brown. Remove from oven and pour the syrup.
Blend strawberry cream cheese with Marshmallow Creme. Serve with sliced apples, pears, strawberries or any kind of fruit desired.
Combine beef, onion and garlic into large skillet; cook until meat is brown. Drain. Combine meat mixture, tomato sauce, water and seasonings in a medium bowl; mix well. Place 1/2 of meat into a lightly greased 2-quart casserole. Top with 1/2 of kidney beans; sprinkle with 1/2 of corn chips. Repeat layers. Cover; bake at 350° for 30 minutes. Uncover; bake 5 minutes longer. Top with lettuce. Makes 4 to 5 servings.
Beat 1/3 cup sugar into egg yolks. Add salt and milk. Cook over medium heat, stirring constantly, until mixture coats a metal spoon. Cool. Beat egg whites until foamy; gradually add 3 tablespoons sugar, beating to soft peaks. Add to milk mixture and blend well. Stir in vanilla. Chill 3 to 4 hours. Serve with whipped cream and a dash of nutmeg.
Mix syrup, sugar and salt. Add eggs; beat well. Stir in melted butter and vanilla. Add pecans. A few whole pecans may be used for decoration. Pour into a 9-inch pie crust and bake at 400° for 10 minutes, then reduce heat to 350° for 50 minutes. A knife inserted comes out clean when baked.
Butter tube pan heavily and place frozen rolls in pan. In saucepan, melt butter and pour over rolls. Combine dry pudding, cinnamon, brown sugar and nuts. Sprinkle over top of rolls. Let stand, uncovered, overnight. Bake at 375° for 20 minutes. Remove from oven and let stand 10 minutes. Invert on plate and serve.
Cook potatoes until tender. Drain. Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in a large bowl. Beat with electric mixer on low speed until blended, then on high speed until light and fluffy.
Cook altogether for about 2 hours. Add 1 can green beans. Simmer 1 more hour.
Brown the first 3 ingredients. Add the next 3 ingredients; simmer. Cook noodles; drain. Layer noodles, beef mixture and cheese; repeat layers. Bake at 325° for 45 minutes. Use a greased 13 x 9-inch pan.
Tie spices in cheesecloth bag and bring to a boil in the water. Add tea. Let stand 4 minutes. Remove tea bags and spices. Add juices and sugar; stir well.
Cook bacon in 4-quart saucepot 2 to 3 minutes, stirring occasionally. Add onion and garlic. Cook 3 to 5 minutes, until onion is tender. Stir in broth, tomatoes, veggies, macaroni and seasonings. Bring to boil. Lower heat and cook 12 minutes. Stir in beans and cook 2 minutes. Skim off foam. Sprinkle with parsley and Parmesan.
Place cheese in large sieve to drain thoroughly. Put in blender with milk. Blend until mixture is the consistency of sour cream. Yields 24 (2 Tbsp.) servings.
Cut beef into 1-inch cubes. Place in	a Dutch oven or large saucepan with next	8 ingredients.	Simmer, covered, for 2	hours or until meat is tender, breaking up tomatoes with a spoon. Add chickpeas or red	kidney beans and heat about 5 minutes.	Serve with Premium crackers, unsalted tops. Makes 8 (1 3/4 cups) servings.
Wrap each beet in aluminum foil. Bake in a 350° oven until done. Cook the rhubarb according to directions. Dice cooked beets. Add to the cooked rhubarb. Chill. Serve as side dish. It's colorful with a different taste.
Line a Pyrex baking dish with the chicken and broccoli. Combine the cream of chicken or golden mushroom soup, 1/3 cup of mayonnaise and 1/2 teaspoon lemon juice. Pour over the chicken. Sprinkle with grated Cheddar cheese and bake at 350° for 45 minutes.
Beat butter, cream and 5 cups of sugar in an electric mixer at medium speed. Beat in egg white. Add remaining sugar and more if needed to make consistency of cookie dough. Add oil of peppermint to taste. Add food coloring. Blend until evenly flavored and colored. Work with about half of the mixture at a time. Roll with a rolling pin between 2 sheets of wax paper to about 1/4-inch thick. Cut into rounds with cutter or twist cap bottle. Reroll scraps and cut.
Heat oven to 375°. Mix butter, sugar, brown sugar and vanilla together until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt and gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until very lightly browned.
Combine ingredients. Flour to roll out. Cut out cookies and bake at 350° for 10 to 15 minutes.
Mix together all ingredients (only 2 of the eggs). Add Miracle Whip to taste; put sliced eggs on top and sprinkle with paprika.
Beat eggs and sugar together, then add oil. Beat. Add cake flour, cinnamon, salt and apples. Bake in large pan at 325°.
Mix all ingredients together. Bake at 350° for 45 minutes. Optional: One half cup each of raisins and nuts.
Spread nuts in a shallow baking pan. Bake in a 350° oven for 7 to 10 minutes or until toasted; cool. Coarsely chop 1 cup of the toasted nuts. Set aside. Chop the remaining nuts until ground. In a food processor bowl, combine ground nuts, cream cheese, pineapple, red pepper, onion and seasoned salt. Process or beat until well blended. Cover and chill at least 3 hours or overnight. Shape into one large ball or divide in half and shape into small balls. Roll in coarsely chopped nuts. Wrap and chill until serving time. (Or wrap and freeze for up to a month. Thaw 24 hours in refrigerator before serving.) Serve with crackers and/or fresh vegetable pieces. Makes 3 cups.
Preheat oven to 325°. Arrange cheese evenly over bottom of pie shell. Sprinkle in onions then crab meat. Combine eggs, cream, salt, lemon peel and dry mustard; pour evenly over crab meat. Top with sliced almonds and a sprinkle of cheese. Cook in slow 325° oven for 45 minutes or until set. Let stand 10 minutes. Serves 6.
Mix all ingredients together in one bowl. Bake at 350° for 30 minutes.
Mix the first 5 ingredients together to make a batter. Dip each piece of chicken in the above mixture and roll in corn flakes or cracker crumbs. Makes enough batter for two chickens cut up. Bake 1 hour at 400° or until done.
Blend butter, sugar, flour and salt. Add eggs (beaten well). Stir in corn and milk. Bake in a buttered casserole dish at 325° for 45 minutes. Stir once, before it starts to set.
Combine vegetables (thawed and drained) with soup, 1/2 cup Swiss cheese, sour cream, pimento, pepper and 1/2 can onion rings. Pour into a 1-quart casserole dish. Bake covered for 30 minutes at 350°. Top with remaining cheese and onion rings. Bake 5 more minutes.
Cut up and blend fruit until pureed. Sweeten with honey or corn syrup to taste. Line a baking tray with heavy-duty plastic wrap. Tape to all four sides. Spread pureed fruit evenly, leaving a one-inch border. Bake at 150° until fruit feels leather like, pliable and no sticky spots in center. Remove from tray while warm and roll up. Store in refrigerator.
Heat oven to 375°. Cream shortening, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in eggs. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Preheat oven to 350°. Put oil in bottom of a 9 x 12-inch pan. Tip pan to coat bottom and sides with oil. Add first four ingredients and water. Stir with a fork until well blended. Scrape sides of pan with a spatula. Bake at 350° for 45 to 50 minutes. Cool and serve with whipped topping.
Heat the oil in a skillet over medium heat. Add the garlic and sage; saute. Add the tomatoes and simmer gently for 20 minutes. Add the beans, cover and cook over very low heat for 30 minutes. Season with salt and pepper. The finished dish should have the consistency of a soup.
Brown sausage and drain. Layer bread cubes in greased 9 x 13-inch baking dish. Spread sausage evenly over bread, then layer cheese. Mix eggs, milk, salt and mustard and pour over cheese. Bake at 350° for 40 to 45 minutes.
Melt cheese and salad dressing in the top of a double boiler. Remove from range and stir in tuna. Store in the refrigerator.
Mix all together. Beat good. Pour in unbaked pie shells. Bake 30 or 40 minutes at 350°.
Combine all ingredients in bowl except for pitas. Warm the pitas in oven. Cut in half and open the pockets. Fill each pocket with chicken salad.
Beat softened butter and sugar. Add eggs and mix. Add cocoa and mix well. Add vanilla and salt, mix, then add flour and mix well. Stir in nuts with a big spoon. Pour into a buttered 9 x 13-inch pan and bake at 350° for 45 minutes.
Press butter and cookies into a pie plate. Add filling and sprinkle cookies on top. Refrigerate.
In skillet, combine onion, pepper and carrot with oil. Stir until tender. Crumble beef on top and cook until no longer pink. Stir in barbecue sauce and simmer 5 minutes. Serve on buns.
Boil potatoes in skins for about 1 1/2 hours or until done. Peel potatoes when cooled off into a large bowl. Chop celery, onions and eggs into the bowl of peeled potatoes. Add mayonnaise, mustard and sandwich spread. Mix together. Add pepper, Lawry's seasoned salt, sugar, onion salt and garlic salt and mix. Make it thick and not too soft. Taste and add more of the seasonings if needed.
Combine first 7 ingredients in a bowl. Whisk eggs and stir in the rest. Top with 1/4 cup nuts, 1/4 cup brown sugar and 1/4 teaspoon cinnamon. Bake at 350° for 1 hour.
Mix ground beef, milk and bread crumbs together. Roll into balls and line into baking dish.
Heat oven to 400°. Coat a 9-inch square baking pan with butter. In a medium bowl, combine all ingredients except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll dough into 12 x 4-inch rectangle. Cut into twelve 1-inch strips. Place each strip into pan coated with butter, turning once. Bake for 20 to 25 minutes or until lightly browned.
Fill a pastry-lined pie pan with rhubarb. Sprinkle generously with sugar, which has been combined with flour. Sprinkle jello over sugar and flour. Dot with butter. Cover with top crust or with strips of pastry. Bake at 425° for 25 minutes.
Mix egg and milk. Add all other ingredients. Pour into greased 8 x 8-inch dish. Bake at 350° for 25 minutes.
Mix juice and Southern Comfort and chill. Add chilled 7-Up last with orange slices and ice ring. Serves 25.
To a large pot add onions (peeled and thinly sliced) and butter. Saute 8-10 minutes, stirring frequently to prevent burning. Add broth, worcestershire sauce and wine. Bring to a boil, reduce heat and simmer 10 minutes.
Brown meat and onion and then drain. Add soups and enchilada sauce with green chilies into meat and onion. Mix well and simmer about 10 to 15 minutes. Layer baking dish with meat sauce, cheese and folded tortillas. Repeat layering. Bake the dish at 325° for about 40 to 45 minutes.
Preheat oven to 350°. Coat chicken with egg white. In a bag, mix bread crumbs, spaghetti mix and garlic, then put chicken in the bag and shake. Put chicken in an 8 x 12-inch dish and bake uncovered for 15 minutes. Mix remaining ingredients and pour over the chicken. Bake uncovered an additional 25 to 30 minutes.
Preheat oven to 350°. Sift into an 8-inch greased pan all the dry ingredients. Mix well. Make 3 holes in the flour mixture. In one hole, put the melted butter. In next hole, put the vanilla and in last hole, put the vinegar. Over all, pour the warm water. Stir with a fork. Bake for 30 minutes or until done.
Mix butter, sugar, eggs, baking powder, salt and 2 cups flour. Use other 2 cups flour on fruit and nuts. Hand mix and bake in tube pan at 225° for 3 hours.
Heat oven to 350°. Grease bottom only of 8 x 4-inch loaf pan. In large bowl, blend first six ingredients; beat 1 minute at medium speed. In separate bowl, combine flour, soda and salt. Add dry ingredients to batter; stir just until dry ingredients are moistened. Fold in blueberries. Pour batter into prepared pan. Bake 55 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Makes 1 loaf.
Place chips on bottom of 9 x 13-inch pan. Add ground beef, then grated cheese. Mix beans, soup and tomatoes; pour on top. Bake at 350° for 30 minutes, until bubbly.
Cook and drain bacon. Chop or crumble bacon; save 3 or 4 strips for top. Mix everything together in large bowl. Pour mix into 13 x 9 x 2-inch pan. Bake at 350° for 60 to 75 minutes. Stir every 15 minutes during baking time. Garnish with strips of bacon and serve hot.
Bring sugar, water and syrup to boil. Add peanuts and coloring. Cook over medium heat until hard-boil stage (250° on candy thermometer) about 25 to 30 minutes. Remove from flame. Add margarine and salt. Beat until mixture is quite thick and creamy. Drop in clusters on wax paper or greased cookie sheet. If mixture hardens too rapidly, put back on stove on low heat a few minutes. Stir well, then continue dropping.
Cut up the chicken and season generously with salt, pepper and cayenne. In a heavy pot, fry the chicken in oil until golden brown. Remove the oil and reserve it for making the roux. Add the onion, celery, bell pepper and garlic to the chicken. Cover and cook over low heat.
Mix all ingredients and store in an airtight container. To serve, add 1 level teaspoon of the mix to a 6-ounce cup of boiling water. May be kept unrefrigerated for up to three months in an airtight container.
Cook chicken in pot of water. Flatten biscuits with rolling pin (hands). Flour them, then tear them apart and put into chicken. Add all other ingredients at same time. Cook until juice is thick enough for you and dumplings are done.
Bring to a boil. Add vegetables to boiling liquid and cook until vegetables change color. Put into jars and seal.
Mix first 3 ingredients and bring to boiling point. Pour over next 2 ingredients. Mix well and add remaining ingredients. Bake in a 9 x 12 x 2-inch greased pan at 400° for 20 minutes.
Mix the potatoes, 1/2 cup margarine (melted), salt, onion soup, sour cream, cheese (except 1/4 cup) and ham. Spread in a 9 x 13 x 2-inch pan sprayed with nonstick cooking spray.
Cut chicken into strips and cook as for stir-fry. When done, remove from skillet or wok. Break Oriental noodles into bite size pieces (set aside flavor packet). Combine noodles, water, zucchini slices, sliced celery and minced garlic. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until noodles are done and vegetables tender. Stir in cooked chicken, flavor packet, sweet and sour sauce and peanuts. Top each serving with orange sections.
Bring water and margarine to a boil; stir in flour until smooth. Remove from heat. Beat eggs in one at a time. Spread in an ungreased jelly roll pan (large flat). Bake at 350° for 35 to 40 minutes. Mix cream cheese with a little milk. Add pudding and rest of milk. Beat until thick. Spread on cooled crust. Top with Cool Whip. Drizzle with chocolate syrup before serving. Refrigerate.
Cut potatoes into French fry strips. Boil until done. Pour about half of liquid off and add margarine, parsley, salt and pepper. Add just enough flour to thicken.
Soften ice cream. Mix ice cream, peanut butter and Cool Whip. Pile into graham cracker crusts and place in freezer. Makes 2 to 3 pies. Also delicious with chocolate pie crusts.
Press the cooked rice into a wet ring mold. Remove to serving plate. Heat the oil in the frying pan. Fry the dried chilies, cut with scissors and set aside. Using the leftover oil, fry the chicken and onion. Sprinkle with garlic salt and m.s.g. Keep turning until light brown. Add chopped celery, black mushroom, fish sauce, soy sauce and chicken broth. Cover. Simmer for 5 minutes. Add the cornstarch. Stir until thickened. Add cashew nuts and turn over lightly. Spoon into center of the rice. Top with dried chili and garnish with lemon, tomato and coriander leaves. Serve.
Beat eggs until foamy. Beat in oil, sugar and vanilla. Mix well. Beat in grated zucchini. Sift flour with salt, cinnamon, soda and baking powder. Blend into zucchini mixture. Add nuts. Turn into 2 well-greased loaf pans. Bake at 325° for 60 to 70 minutes.
Have cheese and ham at room temperature. Add all ingredients, except nuts. Mix until well blended with mixer. Form into ball. Roll in chopped nuts. Chill and serve with party crackers.
Fry bacon. Saute onion, celery and green pepper in bacon drippings. Drain. Place onion, celery, green pepper, pork and beans, catsup, molasses, brown sugar and Tabasco in a greased 1-quart baking dish. Mix well. Top with the strips of bacon. Bake in 375° oven for 30 to 40 minutes. Serves 6.
Cut off top of bread and hollow out. Mix dip ingredients; pour into bread shell. Scatter chunks of bread around dip-filled shell to serve.
Preheat oven to 400°. Grease a 3-quart oblong baking dish. In baking dish, mix beans and tomatoes with juice; spread evenly. In a medium bowl combine ground beef, potato flakes, onion, catsup, egg, Worcestershire sauce, bouillon granules, mustard, pepper and garlic powder. Shape into 24 meatballs. Arrange meatballs in three rows of eight over the beans, allowing space between rows. Cover with foil and bake for 30 minutes or until edges are boiling. Meanwhile, in a medium bowl, stir baking mix, cheese and milk until baking mix is moistened. Remove baking dish from oven. Drop dough by tablespoons in two rows of eight between meatballs. Bake 20 to 25 minutes longer or until biscuits are golden brown. Makes 8 servings.
Combine all ingredients in a mixing bowl. Stir up. Pour into a well oiled baking pan. Bake at 425 degrees until lightly browned.
Cook broccoli until tender and drain. Combine mushroom soup, water chestnuts (drained) and butter in saucepan; cook for 10 minutes on low heat. Put layer of broccoli in baking dish, top with 1/2 soup mixture and 1/2 cheese, then another layer of broccoli and finish with remaining sauce and cheese. Bake at 325° for 20 minutes. Add onion rings and brown lightly.
Spread bean dip on plate. Mix together sour cream, mayonnaise, and Taco seasoning and spread on bean dip. Add avocados, tomatoes, onion, and olives to the top. Serve with taco chips.
Fry bacon until crisp. Drain. Add onion, pepper, eggplant, tomato and seasonings to bacon fat. Cook until tender. Fold in cheese. Place in baking dish. Top with bread crumbs and bacon. Brown under broiler for 4 to 6 minutes.
*I used either Italian or Cajun style stewed tomatoes and Green Giant Mexicorn.
Spread 4 large slices of bologna or minced ham with softened cream cheese seasoned with onions or chives and mustard. Place slices together (like a layer cake). Spread cheese over top and sides; decorate with sliced olives. Chill. Cut into wedges.
Wash chicken and season. Brown chicken on both sides; drain cooking oil. Add sherry, soup and onion soup. Cover and bake for 1 hour.
Cream shortening and sugar. Add eggs, vanilla and sifted dry ingredients to make firm dough. Roll thin, cut and bake. May also be used as drop cookies. Bake at 350° for 15 minutes.
Mix all ingredients. Pour into a 13 x 9-inch greased pan. Cover with foil and bake until bubbly. When casserole is about done, top with 1 cup crushed corn flakes and 1/2 stick melted margarine, mixed. Leave foil off and continue to bake until lightly brown.
Heat oven to 350°. Pour beef stew into 2-quart casserole dish. Mix next 6 ingredients together and pour on top of the beef stew. Bake for 30 to 40 minutes until brown and bubbly.
Put roast, onions, celery, carrots and potatoes in casserole dish. Sprinkle with seasonings. Add tomato soup to mixture and rinse can with a little water. Cover with lid and cook 5 hours at 250°. Do not raise lid. Do not brown meat; makes its own gravy.
Melt butter and chocolate chips in pan. Cool, then add marshmallows and pecans. Divide into 3 parts and form 3 logs in plastic wrap. Freeze. When ready to serve, cut into slices.
Rinse and pat dry potatoes. Cut potatoes into thin slices but not all the way through. Place potatoes in a microsafe dish or pan. Sprinkle with melted butter and add your choice of herbs.
Mix and pat in pan. Bake at 400° for 15 minutes or until brown.