HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water, bouillon cubes, onion and celery for 10 minutes. Add potatoes and vegetables and boil for 20 minutes. Whisk the soup and milk until smooth. Add soup and cheese to vegetable mixture; stir until cheese is melted. This soup freezes well!
Melt butter, add onion, celery and garlic; cook until tender. Combine soup and sour cream, add ketchup and onion mixture. Cook until it bubbles. Add shrimp and cook until pink. Serve over rice.
Fry onions until brown, then add hamburger. Fry until brown, then add tomatoes. Put this in large kettle where 1 package of spaghetti has been cooked, then add beans and chili powder.
Mix chocolate milk, condensed cream and sugar. Fold in Cool whip. Pour into ice cream freezer and freeze.
Cook frozen vegetables in microwave 5 to 6 minutes. Add sour cream, half of the cheese and half of the fried onions. Stir in the soup; mix well. Bake at 350° for 30 minutes. Top with remaining cheese and onions. Return to oven until cheese is melted and brown.
Stir sugar, syrup and water over low heat until sugar is dissolved. Cook without stirring to 260° or until it forms a hard ball in cold water. In a heavy mixing bowl (not plastic), beat egg whites until stiff peaks form. Continue beating while pouring in the hot syrup in a thin stream. Add vanilla and nuts. Continue beating until mixture holds its shape. Drop on waxed paper from the tip of a buttered spoon. This makes about 4 dozen candies.
Put a layer of vanilla wafers in bowl, then a layer of sliced banana until you use all wafers and bananas. Mix instant pudding and pour over bananas and wafers. You can eat it cold or warm in microwave for 4 minutes. Good either way.
Mix breadcrumbs, cheese, garlic powder, paprika and pepper in a shallow dish. Set aside. Cut zucchini lengthwise in 4 pieces; cut each piece in half crosswise. Put zucchini in plastic bag. Add oil and water and shake. Dredge zucchini in breadcrumb mixture. Place on baking sheet coated with cooking spray. Bake at 475° until brown and tender, about 10 minutes. Yields 4 servings.
Combine softened cream cheese, mayonnaise, onions and seasonings. Blend well. Gently fold in crab and refrigerate overnight. When ready to serve, spread crab mixture on muffins; top with tomato slices and cheese. Bake at 350° for 20 to 25 minutes.
Stir flour and cereal in a bowl. Add oil or margarine and blend well. Add enough water to make like a pie dough. Roll dough 1/8-inch thick. Cut into cracker or cookie shapes. Place on ungreased cookie sheet and bake for 15 minutes in a preheated 350° oven until crisp and golden.
Dissolve Jell-O in water. Add sherbet; fold in whipped cream and oranges. Break cake in pieces and place in 7 x 11-inch pan. Pour orange mix over. Chill several hours. Serve with whipped cream and mandarin oranges.
Cube unpeeled eggplant and saute in skillet in butter and oil with onion and garlic 15 minutes or until tender. Combine soup and milk and add to eggplant, salt and pepper in greased 2-quart baking dish. Sprinkle with stuffing mix or croutons and top with grated cheese. Bake at 350° for 25 minutes or until bubbly and golden.
Pull husks away from corn. Wrap corn with a bacon strip. Pat with butter or oleo. Add salt and pepper to taste. Re-wrap corn in husks. Place in foil wraps. Sprinkle on 2 tablespoons water. Wrap and seal. Cook on grill 30 to 40 minutes, turning once.
Mix the dry spices together and sprinkle on the shrimp. Lightly coat shrimp with flour. Saute coated shrimp and minced garlic in a frying pan using olive oil. After 2 minutes, add wine and continue to cook over medium heat, reducing liquid by one half. Add clam juice, then fold in the marinara sauce. Simmer for a few minutes. Serve over hot pasta. Serves 4.
Mix together cream cheese with dry taco mix. Spread on the bottom of large serving platter. Then spread 2 or 3 tablespoons of Mexican salsa on top. Layer chopped onion, shredded lettuce, chopped tomato and shredded Cheddar cheese. Top with sliced black olives. Serve with nacho chips.
Preheat oven to 350°. Butter 13 x 9 x 2-inch baking pan. Beat cake mix, cereal and butter in large bowl until dough forms. Reserve 1 cup of dough for topping. Press remaining dough evenly onto bottom of prepared pan.
Stir soup with sour cream and mayonnaise. Then stir in peppers. Cover and chill for 2 hours. Makes 2 1/2 cups.
Saute bacon in a small skillet. Add and lightly brown minced onion. Combine in a 2 1/2-quart casserole, the beans, bacon and onion. Mix tomato based barbecue sauce, corn syrup, Worcestershire sauce and dry mustard; add to beans. Bake at 350° for 1 hour. Serves 12.
Cut chicken into chunks. In frying pan, combine sesame seed and oil; cook until golden. Cool. Stir in soy sauce, sugar, ginger, pepper, garlic and 1/2 the green onions. Mix in chicken. Cover and chill 1 to 4 hours (I have chilled overnight). Pour meat and marinade onto cookie sheet in a single layer. Broil until golden; stir often. Serve over rice or noodles.
Stir in one ingredient at a time to avoid lumping. Mix by hand. Put into a greased Bundt pan or two bread pans, three if the small size. Bake at 325° for 1 hour or until done. Keep loosely covered at room temperature.
Cook macaroni according to directions. Drain; do not chill. Return to pan; drizzle with oil and vinegar. Add grated cheese, salt, pepper and onion; mix well until cheese melts. Add rest of ingredients. Chill 2 hours or more. Great the next day.
Steam a good sized bunch of fresh asparagus spears until tender-crisp, then cool quickly in cold water to retain color. Arrange a bed of red leaf lettuce on a platter and arrange asparagus over the lettuce. Keep chilled in the refrigerator.
Lay chicken breasts, flat in greased oven pan or Pyrex dish. Salt and pepper. Top each breast with cheese. Add mushrooms. Mix soup and wine. Pour over breasts. Sprinkle stuffing mix on top. Dribble melted butter. Bake at 350° for 1 hour. Sprinkle parsley on top before serving. Serves 8.
Brown hamburger separately. Fry bacon separately. Mix together onion, brown sugar, catsup, mustard, vinegar and salt. Add to the mixture the hamburger, bacon and beans (drained). Bake 1 1/2 hours at 300° or use crock-pot equivalent. Stir occasionally. Will freeze.
Dissolve jello in water. Stir in cranberry sauce. Cool. Fold in sour cream or yogurt and pecans. Pour in mold; chill until firm.
In a large mixing bowl dump all ingredients; mix well. Chill 3 to 4 hours before serving. Five minutes before dish goes on table, top with 2 bananas.
Preheat oven to 350°. Combine cream cheese, onions and dill weed. Unroll crescents onto greased baking sheet. Do not separate dough. Press dough into rectangle. Spoon crabmeat lengthwise along center of dough. Spoon cream cheese mixture over crabmeat. Fold long edges of dough over cheese mixture, slightly overlapping edges. Pinch edges together to seal. Place seam side down on baking sheet. Lightly brush dough with egg yolk. Cut slits in top of dough. Bake 20 minutes. Cut into 1-inch slices and serve warm.
Put all ingredients in a 5-quart crock-pot. Fill to top with water. Cook on high approximately 4 hours, stirring occasionally.
In a mixing bowl, cream the butter, sugars, eggs and vanilla. Combine oats, flour, baking soda and salt; stir into creamed mixture. Add chocolate chips; mix well. Chill dough for 1 hour, or until firm. Roll dough into 1 1/2-inch balls; place on greased cookie sheets. Bake at 350° for 11 to 13 minutes, or until lightly browned. Yields 7 dozen.
Cut onion rings 1/8-inch thick. Soak in ice water, sweetened with 2 or 3 teaspoons sugar. Dip in batter. Mix flour, oil, salt and water. Beat egg white until stiff. Fold in other ingredients.
Mix cake mix, flour, sugar, oil, sour cream and eggs; beat on low for 1 minute. Beat on high 4 minutes. Add pecans, if desired. Put in greased and floured tube pan. Place in cold oven; set to 325° and bake 50 minutes.
Dilute mushroom soup in kettle, adding green chilies and sour cream. Heat soup mixture on low while grating cheese and slicing olives. In 9 x 13-inch dish, spoon in just enough soup mixture to cover the bottom. Then layer as follows: corn tortillas, soup mixture, cheese and olives. Continue layering and end with a layer of the soup mixture. Bake at 350° for 20 minutes or until bubbling.
Beat egg whites and salt. Slowly add sugar. Beat to stiff peaks. Add chips or nuts. Preheat oven to 350°. Drop cookies on greased cookie sheet. Place in oven. Turn off oven and leave cookies in overnight.
Bake at 325° in 13 x 9-inch pan. Place steak in bottom of pan. Mix soup and rest of ingredients together and pour over steak. Bake covered for 1 hour. Stir and rotate meat in pan. Cook 30 minutes more or until meat is tender.
Mix all ingredients together. Fill greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes.
Melt butter. Add brown sugar. Boil 2 minutes, stirring. Stir in milk. Bring to a boil, stirring. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread.
Mix all liquids together and layer chips, chicken, cheese and liquid mixture. Bake at 350° for 30 minutes.
Preheat oven to 400°. Mix flour, sugar and peaches up until well blended. Put butter in 9 x 9 x 2-inch pan and melt. Pour mixture in butter and bake until brown.
Stir wine, lime and jalapeno in a 12-inch skillet. Add red snapper. Add enough water to cover fillets. Heat to a simmer over low heat. Cook fillets 8 to 10 minutes or until fish flakes easily with a fork. Remove from liquid and serve.
In a large bowl beat oil and sugars; add eggs and beat until well blended. In a separate bowl sift together the flour, baking powder, soda and spices. Stir into egg mixture, then add carrots, currants and walnuts; beat well. Finally add the vanilla. Mix well. Pour batter into two greased and floured baking pans or one 8 x 12-inch greased and floured rectangular pan. Bake for about one hour at 350°. If making cupcakes, fill cups only half-full and bake for only 30 minutes. Frost with Cream Cheese Frosting.
Preheat oven to 425°. In large bowl, combine sugars, flour and cinnamon. Add fruit. Mix well. Turn into pastry-lined pan. Dot with butter. Cover and cut slits into top crust. Seal edges. Bake for 40 minutes or until golden brown.
Coat chicken with flour, paprika and salt. Brown in oil and butter; add sherry. Cook, covered, until tender; then add Chablis and lemon juice. Blend cream and cornstarch and add to juice in pan, stirring until thickened. Sprinkle with cheese and cover pan until cheese melts. Serve over rice.
Sift 2 cups flour and powdered sugar. Cut in butter until mixture clings. Press into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes until lightly browned.
In bowl, combine pineapple, cranberries, oranges and pecans. Fold in whipped topping. Serve in a pretty crystal bowl.
Brown meat; drain grease. Add vegetables and cook for a few minutes. Add remaining ingredients. Cover and cook for 30 minutes on a low heat.
Cut bacon into 1/2-inch strips; add other ingredients and put in shallow 7 x 11-inch dish. Bake, uncovered, at 350° for 2 hours.
Boil potatoes; cube and put in large casserole dish. Cube cheese and sprinkle over potatoes, then sprinkle onion, pimento, parsley, paprika and Nature's Seasons salt. Cube bread slices and arrange on top. Melt butter and pour over casserole. Bake for 15 minutes at 350°.
Cream margarine in large bowl. Gradually add sugar. Beat until light and fluffy. Add egg substitute, 1/4 cup at a time. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning with and ending with the flour mixture. Stir in flavoring.
Bring sugar and water to a boil without stirring. Keep saucepan covered first three minutes to prevent crystals from forming on sides of pan.	While syrup is cooking, beat until stiff enough to hold a point the egg whites with the cream of tartar. Pour hot syrup very slowly in a thin stream into stiffly beaten egg whites.	Beat until syrup and whites are well blended and stiff. Add vanilla. Beat until frosting holds its shape. Spread over cake. Sprinkle with candies of colored sugar. May add a drop or	2 of food coloring to tint frosting.
Bake chicken; tear into small pieces. In pot over medium heat, mix 1 can of tomatoes and 2 cans of chicken soup. In a 9 x 13-inch pan, layer chicken pieces, tortillas, tomato-soup mixture and cheese. Refrigerate overnight. Bake at 350° for 30 minutes, or until bubbles.
Quarter biscuits, roll in dry mixture. Boil liquid for 2 minutes, layer 1/2 biscuits in Bundt or tube pan. Pour 1/2 liquid over top. Layer with other 1/2 biscuits and top with rest of liquid. Bake at 350 for 30 to 35 minutes.
Place smokies and picante sauce in crock-pot and cook on high for 1 hour and stir occasionally.
Combine wafer crumbs, powdered sugar, margarine and pecans. Add orange juice; mix thoroughly. Form into small balls. Roll in powdered sugar, nuts or coconut. Freeze until needed. Delicious!
Cut beef into 2-inch cubes and brown in salad oil in skillet. Place in casserole dish. Combine remaining ingredients in a saucepan and bring to a boil; pour over beef. Cover, and bake at 325° for 1 1/2 hours. Yields 4 servings.
Cut the venison into 2-inch squares. Salt and pepper well. Brown venison in butter, slowly. Add the onions and brown lightly. Add the ham, minced fine. Add garlic, thyme and bay leaves, chopped fine. Let them all brown a few minutes, then add the flour and brown. Add the wine and simmer 5 minutes. Add a quart of water and cover. Cook 1 hour over low-medium heat. Add lemon juice. Cook this in a heavy pan until tender. Serve on a heated platter with the gravy poured over the meat.
Mix all of the ingredients to make a fairly thin batter. Use a dipper or ladle to put 1/2 cupful on a hot griddle using a circular motion. The Pannekoeken should be quite thin. It may be turned once for a short cooking period on the flip side. Griddle should be at medium heat. Makes about 2 dozen (8-inch) crepes. Serve with banana sauce.
Mix ketchup and brown sugar and heat on stove. Wrap bacon around chestnuts and bake until bacon is crisp. Put toothpicks through them to hold together. Dip chestnuts and bacon roll in brown sugar and ketchup before eating.
Use a 13 x 9-inch pan. Layer pie filling, then pineapple. Sprinkle cake mix across pan. Cut up 2 sticks butter on top of cake mix. Bake at 350° for 1 hour.
Spray 9 x 13-inch baking pan with Pam. Put cheese mixture on top of 1 package of rolled out rolls in pan. Layer 2nd package on top of cheese; fork whip egg white; brush on top. Bake until puffy and lightly brown on top.
Blend well. Can be served at once or kept in the refrigerator for several days. Also freezes well.
Brown beef and onions; drain. Mix taco seasoning to taste. Cut chilies in half lengthwise. Spray bottom and sides of baking dish (butter). Cover bottom of pan with chilies. Sprinkle 1/2 of cheese over the chilies. Top with meat mix. Layer remaining chilies over meat. Sprinkle remaining cheese over chilies. Combine milk, beaten eggs, salt, pepper and flour. Pour over meat and chilies. Bake at 350° for 45 to 50 minutes or until mixture is set. Let cool for 5 minutes. Cut into squares and serve.
Mix all ingredients except potato chips in large bowl. Pour into glass baking dish. Sprinkle crushed potato chips on top. Bake at 375° for 1 hour.
Cut cheese into small cubes and combine with milk and picante sauce in a saucepan. Heat until sauce is smooth. Serve with chips or vegetable dippers. Makes 2 1/2 cups.
Cut peppers, onions and squash into small cubes. Bring turmeric, celery seed, mustard seed, cloves, vinegar, salt and sugar to a boil. Pour over peppers, onions and squash. Let stand 1 hour. Stir occasionally. Heat and bring to a boil. Simmer 3 minutes. Continue to simmer while packing in hot and sterilized jars.
Mix corn meal, flour, salt and soda. Add buttermilk, oil, eggs and corn. Beat and mix well. Stir in jalapenos and onion. Grease 9 x 14-inch baking dish or large iron skillet with 2 teaspoons cooking oil and heat well. Pour half of batter. Sprinkle with half of cheese and repeat. Bake at 375° for 35 minutes or until done.
Heat oven to 375°. Grease 9 x 12-inch baking pan. Cook on low heat, onion and celery in margarine until tender. Add onion and celery to the crumbs and seasonings. Stir in beaten eggs and enough broth or hot water to make a moist mixture, about the consistency of cornbread batter. Pour into greased pan and bake about 30 minutes or until browned. Don't overcook. Dressing should be moist. Cut into squares. Serves 10 to 12.
Dissolve yeast in warm water. Scald milk. Add oleo, sugar and salt and mix well. Cool to lukewarm. Add egg and dissolved yeast. Stir in 1/2 of flour and beat well until smooth. Add 1/2 cup walnuts, then gradually mix in remaining flour. Drop by heaping tablespoonfuls onto an oiled baking sheet. Brush with butter. Let rise until doubled (about 1 hour). Use a teaspoon to press out a center in the dough which can be filled with jams or apricots or prunes dipped in 1/4 cup ground nuts. Bake at 350° for 25 minutes. Combine powdered sugar, hot water and vanilla and stir until smooth. Spread on kolache while it is still warm from oven. Makes 1 dozen.
Mix first 5 ingredients. Chill about 1 hour, then roll into balls. Place on wax paper. Melt chocolate chips and paraffin in saucepan. Dip candy balls into chocolate mixture and replace on wax paper to cool.
Cream butter and sugars together. Beat in egg, then peanut butter. Add vanilla. Add sifted flour, soda and salt along with the oats. Bake in 13 x 9-inch ungreased pans at 325° for 20 to 25 minutes.
Mix the peanut butter, honey and dry milk until mixture is smooth. Stir in peanuts. Spread in an 8-inch square pan. Refrigerate until firm. Cut into 48 squares and place a peanut half on each, if desired. (Remember each piece has 60 calories.) Makes 48 pieces.
Saute diced salt pork until crisp; cut up and add onions. Cut up and add potatoes; add water to cover. Cook until potatoes are done. Salt and pepper to taste. Add fish or clams. Add rich milk or half and half.
Grease and flour one large angel food cake pan. Cream butter, sugar and eggs. Sift flour and soda. Add vanilla, lemon or almond and sour cream; mix well. Bake for 1 1/2 hours at 325°.
Mix the first 3 ingredients and press in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Mix all ingredients until blended (by hand). If using different colors, divide dough to color separately. Knead color into dough until color is even. Take small balls and roll until approximately 1/2-inch diameter. Cut into small pieces. Dry several hours on cookie sheets.
Boil 2 cups water and add gelatine and strawberry jello; mix until dissolved. Mix remaining ingredients together (except sour cream). Pour 1/2 remaining ingredients in with gelatine and jello mixture. Put sour cream on top, then add rest of ingredients. Chill until set.
Place on high in crock-pot. Sprinkle with pepper. Cover half with water. After 3 to 4 hours, add gravy.
Add lard to salt and flour. Put egg and vinegar in a bowl and work flour, salt and lard mixture together. Bake crusts at 375°.
Spread Faith generously around each lovely day God has given you. Add Hope to every good deed and thank God for His graces. Take Charity and sift all around to your friends, neighbors or anyone near. Bake for a lifetime and use it with Love. It's satisfying to the heart.
Scald milk; add 1/2 cup sugar, salt and shortening. Cool to lukewarm. Measure into bowl 2/3 cup lukewarm water and 2 tablespoons sugar. Crumble and stir in yeast. Add lukewarm milk mixture. Add and stir in eggs and 3 cups flour. Beat until smooth. Add and stir in an additional 3 cups flour. Mix until dough forms a ball. Turn out on lightly floured board. Knead dough quickly and lightly until smooth and elastic. Place in greased bowl. Cover and set in warm place free from draft. Let rise until doubled in bulk, about 1 hour and 25 minutes.
Mix sugar, butter and vanilla together. Beat in egg. Stir in flour and chocolate chips and nuts. Bake at 375° for 12 to 14 minutes.
Saute onion, pepper and garlic in oil in nonstick pan for 3 minutes; add rice, chili powder, cumin, salt and pepper and cook for 1 minute. Add enough water to chicken broth to make 2 1/2 cups and add to rice. Puree tomato; stir into skillet and simmer, covered, for 15 minutes. Stir in vinegar, red pepper seasoning and shrimp. Cover and cook for 5 minutes. Serves 4.
Layer ingredients in a 9 x 13-inch baking dish (in order listed). Bake at 350° for 20 to 30 minutes. Serve hot with tortilla chips. Recipe may be cut in half.
Remove 1 cup cake mix (set aside). Beat first three ingredients with fork until cake is absorbed. Press into 9 x 13-inch greased pan.
Mix all ingredients and chill. Pinch dough and press in small muffin pans. Cook at 400° about 8 minutes.
Preheat the oven to 350°. In a two-quart casserole, stir together the soup, milk, mustard and pepper. Add the macaroni and onions. Bake for 20 minutes. Stir. Sprinkle the top with the cheese; top with buttered bread crumbs. Return to the oven for another 5 or 10 minutes, or until the cheese melts. Serves four.
Add juice of cherries, pineapple and lemon juice to jello mixture. Cool until it starts to gel. Add cherries, pineapple, marshmallows, pecans (optional) and Cool Whip. Mold in a 9 x 13-inch pan and chill until firm.
Crumble ground beef into a large skillet and brown evenly; drain. Stir eggs, corn meal, cream-style corn, milk and vegetables together. Pour 1/2 batter into greased 10 1/2-inch cast-iron skillet or 10-inch deep dish pie plate. Top evenly with browned ground beef followed by the cheese, onion and peppers. Pour remaining batter over the top. Bake in preheated 350° oven for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve. Makes 6 to 8 servings.
Combine first 4 ingredients. Bring berries and 1 cup of sugar to a boil. Melt oleo in a 9 x 13-inch pan. Pour sweet dough in pan. Pour fruit over this. Bake at 400° until browned on top, approximately 45 minutes.
Combine margarine, sugar, salt and lemon juice. Mix well. Add vanilla and eggs. Mix well. Add sour cream, soda and flour. Mix well. Add walnuts and strawberries. Mix well. Bake at 350° for 45 to 50 minutes. Best bread in the south!
Preheat oven to 400°. Combine milk, brown sugar, maple flavoring and muffin mix in a bowl and stir just until moist. Divide batter evenly among 12 muffin cups coated with cooking spray and sprinkle with sunflower seeds. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately and place on a wire rack.
Boil the shrimp in about 2 quarts water and vinegar for 1 to 2 minutes. Drain shrimp and place in a bowl of cold water. Add 1 sliced lemon (don't squeeze). Let stand for 15 to 60 minutes.
Combine all of the ingredients in a large bowl. Cover and refrigerate for 2 to 3 hours. Serves 8 to 10.
Blend margarine, mustard, poppy seed, onion and Worcestershire sauce. Mix together ham and cheese. Mix these 2 mixtures together. Cut rolls in half. Spread mixture on rolls. Wrap in foil and bake at 400° for 10 minutes. Serve hot.
Cook broccoli according to package directions. Dice and add celery, green onions and eggs. Add mayonnaise, salt and pepper to taste. Toss and refrigerate.
Place washed cranberries in a 9-inch glass, non-greased pie dish. Pour 1/3 cup white sugar and 1 tablespoon of butter over top. Cover with a moist paper towel. Microwave 3 to 5 minutes. Mix remaining ingredients, except the walnuts. Sprinkle walnuts over cooked berries and pour sugar mixture over top. Bake at 350° for 20 minutes or until top looks dry. Serves 8 (or 1 if it's a hit).
Mix sugar, cream, butter and vanilla in a pot. Cook until it comes to a boil. When boil starts, time 8 to 10 minutes. Turn off fire and mix in chocolate chips, peanut butter, pecans and marshmallows. Mix well. Put mixture on a flat pan with foil at bottom. Work fast because mixture may get hard in pot. For faster results, put into refrigerator. Cut into squares before it gets too hard.
Mix all together in a 1 1/2-quart baking dish. Bake uncovered 1 hour at 350°.
Shake steak pieces in flour and brown in shortening. Combine remaining ingredients. Pour bouillon over. Stir. Cover and bake at 350° for 75 minutes.