HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and 2 quarts water until sugar is dissolved. Mix to taste. Serves 50.
Heat butter in saucepan; add almonds and saute a few minutes just until golden. Add rice and stir until it is thoroughly coated. Add water and salt. Bring to lively boil. Stir briefly. Boil until water barely disappears from surface. Lower heat immediately. Cover tightly and cook until rice is done and fluffy, about 20 to 30 minutes.
Slice bacon into 1/2-inch pieces. Combine bacon, onion and garlic in microsafe dish. Microwave at High for 5 minutes or unti onion is soft. Drain beans. Add beans and remaining ingredients to onion mixture. Microwave covered with wax paper, at High for 7 minutes, stirring once during cooking time. Serves 4.
Put chocolate chips, nutmeats, oleo and vanilla into a large bowl; set aside. In heavy saucepan or skillet, combine sugar and milk; heat and stir until sugar is melted. Add 10 large or 30 small marshmallows. Bring to a boil and boil 6 minutes. If raining or damp, boil 2 minutes longer. Pour this mixture over mixture in bowl. Stir until it starts to set. Turn into greased pan or platter. When firm, cut into squares.
Put all ingredients together and simmer. This is a good soup if you are trying to shed a few pounds. It has very few calories, hardly any nutrition, but it fills you up. You can experiment with the spices and use all the low calorie vegetables you like, but no potatoes, corn or peas.
Mix milk, orange juice and pudding mix with rotary beater. Drain pineapple, oranges and peaches. Fold into pudding mixture. Slice bananas and apples and add just before serving. Chill before serving.
Cook boiling water, grits and salt until done but not dry. Add pepper, garlic cheese, Worcestershire sauce, butter, eggs and chili powder. Mix together in a casserole. Cover with grated cheese and paprika. Bake 1 hour in 350° oven. You can mix this all together the day before and refrigerate overnight.
Mix shortening, sugar, egg and chocolate thoroughly. Stir in buttermilk and vanilla. Stir together flour, soda and salt; blend in. Mix in nuts. Chill at least 1 hour. Heat oven to 400°. Drop teaspoonfuls of dough about 2 inches apart on a lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Frost cooled cookies.
In large pan, cook carrots, celery and onions in margarine until onions are transparent. In a separate bowl, add chicken broth to mashed potatoes until smooth. Add to vegetable mixture, then add milk and potatoes, cubed and shredded. Salt, pepper and cheese. Cook over low heat to prevent scorching and stir frequently. Cook until potatoes are tender.
In a 2-quart saucepan, combine sugar, cornstarch, salt and pepper. Add beet juice and vinegar. Simmer, uncovered, over low heat; stir until clear and thickened, about 5 minutes. Add beets and heat until hot. Yield: 4 servings.
Thaw dough at room temperature; let rise a little. Roll out dough into 12 x 14-inch rectangle. Cover with ham, Mozzarella cheese, hard salami and pepperoni. Starting at the 14-inch side, roll dough, tucking stuffing inside. Pinch ends together.
Slice cranberry sauce, reserving 3 slices. Puree remaining cranberry sauce and pineapple together in food processor or blender. Put in serving dish. Place reserved slices of cranberry sauce on top. Chill 2 hours. Serve as a side dish or dessert.
Mix all ingredients together by hand (no mixer) and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Saute margarine, onion and bell pepper. Add corn, egg, salt, pepper, rice and sugar. Pour into casserole dish. Top with grated cheese. Bake for 30 minutes at 325°.
Pound the chicken breasts until thin. In a skillet, saute the chicken in 2 tablespoons of butter until lightly browned on both sides. Season the chicken and remove it from the pan.
Mix together. Sprinkle over cake before baking. Bake in greased 9 x 13-inch pan for 35 to 40 minutes at 325°.
Cover cubed potatoes with broth and cook until tender. Remove from heat, do not drain. Cook bacon until crisp. Drain. Saute shallots (onions) in bacon fat until golden, then remove. Melt butter in saucepan over medium-high heat. Add flour and stir for 2 minutes. Slowly stir in buttermilk. Cook until mixture thickens. Add shallots, potatoes and liquid, and thyme; heat to near boil. Season with salt and pepper. Garnish with bacon and thyme sprigs.
Mix first 4 ingredients and put in 9 x 13-inch pan. Bake 15 minutes at 375°. Cool. Mix cream cheese, sugar and 1/2 carton Cool Whip. Cover crust. Mix pudding and milk. Spread over. Cover with 1/2 carton Cool Whip. Garnish with nuts and cherries. (Any flavor pudding mix may be used.)
Cook carrots for 5 minutes or until tender. Rinse under cold water. Separate onions into rings and alternate layers of carrots, onions, peas, etc. Combine remaining ingredients and mix until smooth. Pour over vegetables. Refrigerate overnight. (Keeps well up to 2 weeks.)
Sift flour, cinnamon, baking soda and salt together; combine with sugar in large bowl. Make well in center; put strawberries, eggs, oil and pecans in well and stir until moistened. Pour batter in 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 60 to 75 minutes until toothpick inserted in center comes out clean. Makes 2 loaves. Batter is sufficient for use with 4 (6 x 3-inch) loaf pans. Reduce baking time to 35 to 45 minutes. Freezes nicely.
Cream together all ingredients except dried beef. Add dried beef which has been rinsed well and cut into small pieces. Place into a baking dish and cover with 1/2 cup pecans, chopped and sauteed in 2 tablespoons butter. Bake at 350° for 20 minutes. Serve with crackers.
Beat 4 egg yolks, cake mix, dry Jell-O, Mazola oil, orange juice and	vanilla until	smooth. Fold in beaten egg whites. Bake in tube pan, greased and floured, oven 325° to 350° for 45 minutes or until done. Let cool 5 minutes, remove from pan and drizzle over cake the orange juice and sugar. This is a delicious and moist cake.
Wash and soak beans overnight. Cook in the water soaked in for 1 hour. Add remaining ingredients. Bake, uncovered, 2 hours. Cover and bake 1 hour longer.
Melt butter. Add cocoa and sugar. Mix well. Add milk. Bring to boil. Boil hard for 5 minutes. Remove from heat and add peanut butter and oats. Drop by spoonfuls on waxed paper.
Melt Milky Way candy bars and 1 stick of butter together. Beat until smooth and set aside. Cream 1 stick butter with sugar and eggs. Mix in flour, buttermilk, soda, vanilla, salt and nuts. Fold in Milky Way mixture. Bake at 350° for 45 minutes in 9 x 13-inch pan. Cool and ice.
Cook rice 15 minutes in chicken broth. Let set 15 minutes (may cook in microwave according to instructions). Add chicken, beans, soup, chestnuts, almonds and mayonnaise. Put in a 9 x 13-inch casserole. Sprinkle paprika on top. Bake at 350° until bubbly.
Mix the butter, flour and walnuts together. Knead and press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool. (May be placed in refrigerator to cool.)
Blend and shape into ball or roll. Roll in chili powder. Chill well. Serve with crackers.
Sprinkle turkey, mushrooms, onions, salt and cheese in 10-inch pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake at 400° until center comes out clean, 30 to 35 minutes. Cool 5 minutes after done. Serves 6 to 8 people.
Place roast in the center of extra wide heavy foil in a 9 x 12-inch pan. Brush the meat with steak sauce; sprinkle with onion soup. Mix and spread the mushroom soup over top. Wrap loosely in foil. Bake at 350° for 2 1/2 to 3 hours. Yields 6 servings.
Mix ingredients and chill 1 hour. Divide into thirds and form into rolls. Wrap in foil. Chill 3 hours. Slice and put on ungreased cookie sheets. Bake at 375° for 12 minutes or until brown on edges.
Mix all together until it forms into dough. Roll in small balls and flatten with fork. Bake 10 minutes at 350°.
Cut luncheon meat into 8 slices; place in an 11 x 7 x 1 1/2-inch baking pan. Top with potatoes from 1 package dry au gratin potato mix, mushrooms and cheese sauce mix from potato mix. Continue as directed on box, adding 1 teaspoon Worcestershire sauce to butter and boiling water called for. Cover; bake at 400° for 40 minutes.
Cut the eggplant in half lengthwise and scoop out. Chop pulp very fine. Add butter, onion and green pepper; cook slowly until very tender. Remove from stove. Beat the cup of bread crumbs and seasoning into it, then the well beaten egg. Add milk (enough to make a thin batter); put back into the hulls. Sprinkle with bread crumbs and brown in oven for about 15 minutes at 350°. Makes 4 servings.
Preheat oven to 400°. In a bowl stir together mayonnaise, Parmesan cheese and onion.	Stir into the mixture the artichoke hearts, lemon juice and black pepper. Scrape into a small ovenproof dish. Sprinkle on top the bread crumbs and olive oil. Bake until top is brown, about 20 minutes.	Serve with crackers or toast.
Cover meat with cold water and simmer for 3 to 3 1/2 hours over medium fire. After 3 hours, add cabbage and cook until tender. Serves 7 to 9.
Heat mushroom soup and water. Add Minute rice and heat with soup, until boiling. Cover and let stand until moisture is gone.
Mix until well blended. Put 1/3 of mixture in another bowl; add 1/3 cup of water. Mix together, then add the other 2/3 and mix. Makes 1 double crust pie.
Beat the honey, oil and eggs. Mix all dry ingredients. Add to honey mixture; stir well. Add and fold together the apple and vanilla and the raisins and nuts. Bake at 400° for 12 to 15 minutes. Remove from tins to cool. Makes 24 large muffins.
Cream together margarine, sugar and cocoa. Add eggs, vanilla, nuts and flour. Beat 1 to 2 minutes. Grease 9 x 13-inch pan with butter and flour. Bake at 350° for 30 minutes. Spread one large Marshmallow Creme over cake and let cook.
In food processor or blender, puree cannellini beans, lemon juice, olive oil and cumin until smooth. In small serving bowl, stir bean puree, picante sauce and thinly sliced green onions. Garnish and serve with veggies. Makes 10 servings.
Melt butter and saute onion and rest of vegetables. Add Ro-Tel tomatoes. Stew 10 minutes. Meanwhile, cook rice according to package directions. Add to onion. Add mushroom soup, parsley and crawfish or shrimp to mixture. Spray casserole dish with Pam. Pour mixture into casserole dish. Top with grated cheese. Bake at 350° for 40 minutes.
Precook and slice carrots and set aside. In 3-quart saucepan, melt 1/4 cup of the margarine, stir in the flour. Stir in broth, continue to stir until thick. Lower heat, add cheese. Stir and remove from heat. Stir in chicken, carrots and pimento. Spread in 2-quart casserole dish. Preheat oven to 375°. Melt remaining margarine, add stuffing, spread over chicken mix and bake at 350° for 30 minutes.
Boil the first 5 ingredients in 3 quarts of water for 1 hour. Add corn, sugar, butter and salt and pepper to taste. Boil 20 minutes and then add 1 cup milk before serving.
Mix all ingredients in the order they appear. Drop by spoonfuls onto cookie sheet. Bake 8 to 10 minutes at 325°. Do not overbake.
Combine flour, salt and pepper in paper bag. Cut pork chops into bite-size pieces. Shake in flour mixture. Heat bacon fat and brown chops. Place in greased baking dish. Blend soup, milk, onion, Tabasco and sugar. Cover chops with layers of potatoes and then 1/2 of sauce. Add another layer of potatoes and the rest of sauce. Dot with margarine and sprinkle with paprika. Cover and bake at 375° for 1 hour. Remove cover and bake 15 minutes more.
Boil raisins and water down to 1 cup of juice. Pour juice in a bowl; add soda. Cool slightly and add shortening and sugar to the warm liquid. Then add flour, baking powder and raisins. (Nuts can be added.) Bake in well-greased loaf pan at 350° for 40 minutes. Can be served plain or with a brown sauce.
Spray bottom only of 8-inch spring-form pan with nonstick spray. Set aside.
Mix all ingredients. Pour into 3-quart casserole. Bake at 350° for 25 to 30 minutes. (If you intend to freeze, do not cook before freezing.) Top with crushed Ritz crackers mixed with margarine. Can freeze any leftovers.
Preheat oven to 350°. In a 2 1/2 to 3-quart saucepan over low heat, melt butter. Remove from heat and add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until batter is well blended and smooth. Stir in 1/2 cup chocolate chips and nuts. Spread in a 13 x 9-inch baking pan. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes until set. Cool on wire rack.
Cut meat into 10 serving pieces. In a large skillet, brown meat in oil. Remove meat to Dutch oven. Add remaining ingredients to skillet; simmer 5 minutes and pour catsup mixture over meat. Cover and bake 2 hours or until meat is tender.
Mix all ingredients. Put in greased square pan and bake at 350° for 50 to 60 minutes.
Beat egg whites until stiff. In separate bowl, mix Crisco, sugar and egg yolks, well beaten. Add extracts, juice from the three lemons, milk and flour, baking powder and salt. Fold in beaten egg whites and bake in loaf pan 45 minutes in 350° oven.
Line a 9 x 13-inch baking pan with 8 slices of bread. Cover with 8 slices of bacon and 8 slices of cheese. Mix all remaining ingredients, except butter and chips. Spread over cheese. Let stand overnight in fridge.
Butter 2 loaf pans (10 1/4 x 3 5/8 x 2 5/8-inch). Line with 2 strips waxed paper, extending paper above rim. Butter again; set aside. Put Brazil nuts in a large mixing bowl with graham crackers, raisins, glazed fruit and glazed cherries. Place marshmallows in top of double boiler with orange juice, vanilla, orange rind and spices. Heat over boiling water, stirring occasionally, until marshmallows are melted. Add Brazil nut-fruit mixture; blend thoroughly. Turn into prepared pans, pressing with spoon. Fold waxed paper over cake. Press down with hands. Chill in refrigerator 6 to 8 hours.
Wrap each wiener with bacon and secure with a toothpick. Place on cookie sheet lined with foil. Mix brown sugar with mustard. Dribble 1/3 of this over wieners. Bake in 350° oven for 45 minutes, uncovered. Take off of pan and put in crock-pot. Pour rest of the mustard sauce over the wieners and cook on low 5 to 6 hours.
Pour cereal into large bowl; set aside. In 1-quart microwave safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
In a small saucepan, combine water and sugar. Bring to boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool slightly. Stir in juices. Pour into an 8 x 8 x 2-inch pan. Cover pan with foil and freeze about 5 hours or until mixture is firm.
Prepare graham cracker crust. Mix pudding according to package directions; pour into crust. Cook pineapple for 10 minutes over low heat. Add thickening, if necessary (1 teaspoon cornstarch mixed with 1 to 2 tablespoons water). Cool for 10 to 15 minutes. Pour over pudding. Spread with whipped topping over top. Garnish with pecans and cherries. Refrigerate for 30 minutes and serve.
In a large skillet, saute the onion and celery in butter until the vegetables are clear. Cook broccoli according to the package directions; drain well. Mix broccoli with soup and cheese; add to celery and onion. Stir in rice; season and mix well. Put into a greased casserole and top with bread crumbs. Bake at 350° for 45 minutes. This can be mixed ahead and frozen.
Mix yeast, sugar, salt, cardamon and 4 cups of flour in a large bowl. Heat milk, water and butter to scalding (130°). Add flour mixture and beat well for 10 minutes. Add eggs, one at a time, and beat thoroughly after each one. Add fruit and remaining flour; mix well. Knead for 10 minutes. Grease bowl, turn bread into the bowl, cover with a damp cloth and let rise until doubled. Punch down, knead and let rise until doubled again. Punch down and shape into 4 loaves. Put into greased pans. Brush top with egg white and let rise until doubled in the pans. Bake at 350° for 35 to 40 minutes. Brush with melted butter and sprinkle with cinnamon sugar. Slice and serve toasted with butter.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, beat butter and peanut butter. Add sugar and brown sugar, beating well after each. Blend in vanilla. Stir together flour, baking powder and salt. Mix into peanut butter mixture, blending well. Spread half of batter into prepared pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with metal spatula for marbled effect. Bake for 35 to 40 minutes. Cool in pan. Cut into squares.
Roll beef cubes in flour; brown in shortening. Add onions and brown. Add mushrooms, water and spices. Cover and simmer over low heat about 1 3/4 hours, or until meat is tender. Stir occasionally during cooking. Stir in sour cream and heat through. Serve over noodles. Yield: 6 to 8 servings.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large bowl; sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups of flour; beat until smooth. Add enough additional flour to make a soft dough. Turn out onto floured board. Knead 2 minutes. Place in greased bowl. Cover; let rise until doubled. Punch down. Divide in half. Shape into 2 loaves. Roll each loaf in cornmeal. Place in 2 greased loaf pans. Cover; let rise until doubled. Bake at 400° for 25 minutes or until done. Remove from baking pans; cook on wire racks. Slice and toast.
Line 9 x 13-inch glass dish with bread. Fry sausage and spread on top of bread, then top with cheese. Beat eggs, salt and dry mustard together. Add half and half. Pour mixture over bread, meat and cheese. Refrigerate overnight. Bake at 350° for 40 minutes. Serves 12.
Line bottom and sides of lightly greased 9 x 13-inch dish with flour tortillas. Mix together in mixing bowl the cream of chicken soup, cream of mushroom soup and salsa. Mix well. Pour 1/2 mixture into dish lined with flour tortillas. Add a layer of chicken nuggets. Sprinkle with Parmesan cheese. Repeat layers until dish is filled. Top with Mozzarella cheese. Bake 30 minutes at 350°.
Let cheese and margarine come to room temperature. Work together with hand and put a small amount in 24 miniature muffin cups and then work out with your finger. Combine other ingredients and fill cups. Bake at 325° for 25 to 30 minutes. Remove from pans as soon as they come from oven.
Cook chicken in pressure cooker. Save broth; debone and deskin chicken. Cut into small pieces. Lightly grease 9 x 13 x 2-inch pan. In another bowl, combine margarine, pepper, salt, flour and buttermilk. Mix this to form batter. Layer chicken, broth mix and spoon batter on top. Bake at 425° for 25 to 30 minutes.
Mix well the sugar, oil and eggs. Add sifted flour and vanilla. Add apples and nuts by hand. Bake at 325° for 1 hour and 15 minutes in a greased and floured Bundt or tube pan.
Combine 1 cup sugar, flour and salt in a saucepan. Add pineapple, sour cream and juice. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks until thick and pale. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes. Cool. Spoon into shell.
Melt margarine in large saucepan. Remove from heat; blend in sugar. Cool slightly. Sift flour, salt and baking powder together; add to brown sugar mixture with remaining ingredients. Stir until mixed. Pour into greased and floured rectangular baking pan (about 11 x 7 inches). Bake at 350° for about 40 minutes until done. Cool in pan; cut in bars.
Boil together 2 minutes. Stir well, then boil 2 minutes more. Let cool before using.
Cook shells as directed; drain and cool shells. Brown hamburger in pan; drain off fat. Combine meat, eggs and everything else. Mix well. Fill shells with filling. Put a thin layer of sauce, then your stuffed shells face down. Cover with remaining sauce; add a little more cheese. Cover and bake at 350° for 40 to 45 minutes.
Combine all ingredients, except chips. Spoon into greased casserole dish, 9 x 13-inch. Top with chips. Bake at 350° for 45 minutes. Makes 8 servings.
Cut phyllo to size of dish. Melt butter. Brush bottom of dish. Spread 1 sheet on bottom; brush with butter. Do this 6 times. Layer ham, then cheese. Layer 3 of phyllo; brush each with butter. Sprinkle with bread crumbs. Put 3 more layers and sprinkle with crumbs. Cut through layers to make 8 triangles. Bake at 400° for 25 to 30 minutes. Yields 2 Pyrex rectangular dishes. Yield: 16 large or 64 appetizers.
In a large skillet sprayed with vegetable cooking spray, brown beef with onion and garlic. Drain well. Stir in tomatoes, oregano, salt and pepper. Simmer for 10 minutes, stirring occasionally. Stir in zucchini. Cook for additional 10 minutes. Stir in noodles.
Use 4 tablespoons coffee to 1 cup water. Use any method desired. Have ready an equal quantity of freshly scalded milk. At the same time pour equal amounts of coffee and milk into heated cups. For a richer drink, add 1 tablespoon butter to each cup of milk or top each cup with 1 tablespoon whipped cream.
Cook broccoli by directions on box. Cook rice by directions on box. Cook onion in butter until tender. Then add soup and Cheez Whiz. When cheese is melted, mix all ingredients. Put in casserole dish and bake for 25 to 30 minutes at 350°.
Soak apricots in boiling water; then cook until tender. Mix sugar, cloves and ginger; add this to fruit. Cool partly, then add marshmallows and stir well into partially cooled fruit and let stand overnight to	absorb	juice.	Whip the whipping cream and fold into fruit mixture.	Chill, but do not freeze. Serves 12. Good with thin nut	bread sandwiches. (Can add a few crushed macaroons.)
Beat cream cheese until very soft. Gradually add 1/2 cup milk and blend until smooth. Add remaining milk and pudding mix. Blend at low speed until smooth. Top with Cool Whip.
Combine all ingredients. Bake in greased casserole dish at 350° for 20 minutes.
Sort mayhaws, removing decayed fruit and trash. You can leave the tiny stems and dark blossom end on the fruit. Wash thoroughly.
Mix pudding according to package directions; mix in Cool Whip. In a large bowl, layer pudding, wafers, strawberries, pudding, wafers and strawberries, beginning and ending with pudding. Chill.
Mix together milk and lemonade. When thoroughly combined, fold in Cool Whip and food coloring. Pour into crust. Refrigerate until firm.
Brown and drain ground beef and onion. Add brown sugar, ketchup, mustard, barbecue sauce, molasses and pinto beans. Put all into crock-pot and cook on high for 2 hours.
Saute garlic in olive oil. If using fresh mushrooms these may be sauteed along with garlic, about 5 minutes.
Mix pumpkin and ice cream in large mixing bowl. Cream until well mixed. Spoon into pie shell. Freeze 1 hour.
Brown ground beef; drain well. Add onions and garlic and cook until onions are clear. Add pepper and chili powder. Mix well. Add tomato puree and water.	Bring to boil.	Reduce heat and simmer 3 hours.
Put apples in pan and add all ingredients. Cook over low heat to let butter and sugar melt. Pour into unbaked pie shell (deep). Strip the top with pastry and bake first 10 minutes at 400°, then reduce heat to 275° and cook for 50 to 60 minutes until good and brown.
Mix all ingredients together. Sprinkle flour on your hands and begin to roll the cookie dough into 1-inch balls. Put balls on a greased cookie sheet. Dip a fork in sugar and press cookie ball out flat. Bake at 350° for 10 to 12 minutes.
Crust: Mix flour, oleo and chopped nuts. Spread in 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Preheat oven to 400°. Mix all ingredients together. Refrigerate to rise. When doubled in size, punch down. Shape in rolls. Freeze on cookie sheet or in bag or in pan ready to cook. Let rise again. Bake at 400° for 8 to 10 minutes or until brown.
Drain and cut up artichoke hearts. Mix with cut up green chilies, cheese and mayonnaise. Bake at 350° for 30 minutes. Serve with chips while hot.