HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in a large pot over low heat until soft. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and bouillon cubes. Cook over medium heat, stirring constantly, until mixture is thickened. Add broccoli, 2 cups of the cooking water, pepper and garlic powder. Simmer approximately 15 minutes, then add the cheese. Simmer another 10 to 20 minutes, until the cheese is melted, stirring constantly.
Mix corn, green beans, cheese, celery, onion and green pepper. Mix sour cream and soup and add to vegetables. Mix the Cheese Nips, melted butter and almonds together. Spread on top of vegetables. Bake in preheated 350° oven for 45 minutes.
Bake devil's food cake as directed on the box. Pour sweetened condensed milk on cake while still hot. Let cool. Cover with Cool Whip. Crumble Butterfinger candy bars and spread across top.
Mix 3 cups flour and butter or Crisco like pie crust. Add milk and yeast to flour mixture. Add beaten eggs and salt. Add last cup of flour. Knead well. Refrigerate overnight. Take out, divide into 6 parts and roll each like a pie crust. Cut into 6 wedge-like pieces and roll large end towards the center to form crescent like shapes. Let rise and bake until golden. Makes 36 rolls. Frost, if desired, with powdered sugar frosting.
Cream oil and sugar. Add eggs, apples and nuts. Add dry ingredients. Bake at 350° for 45 minutes in a square 8-inch pan.
Mix shrimp, cream cheese, onion and Worcestershire sauce with mixer. Form into a ball. Top with cocktail sauce. Serve with your favorite crackers.
Cook sugar, salt, catsup and vinegar until like syrup. Mix cornstarch in water until dissolved. Add to cooking mixture in a circular fashion and stir constantly (mixture has a tendency to bubble over a few seconds after adding cornstarch). After stirring well, lower temperature to simmer. Stir occasionally. Should be ready in about 10 minutes.
Place fruit in 9 x 12-inch cake pan. Mix together remaining ingredients. Pour over fruit. Bake in a 300° oven for 20 to 25 minutes.
Crush enough Rice Krispies, about 3 cups, to coat each piece of chicken. Dip the chicken in buttermilk, then in Rice Krispies. Spray each side of the chicken. Place on a greased baking sheet. Bake 1 hour at 375°.
Stir all dry ingredients together. Stir all wet ingredients together. Put them together; hand stir. (The batter will be lumpy.) It will make 12 large pancakes.
Brown and season meat; add ingredients and mix well. Heat and serve. May add diced onions, red or green peppers and tomatoes.
Beat eggs until thick and lemon colored. Stir in next 5 ingredients, mixing well. Pour mixture into pastry shell. Bake at 350° for 50 minutes or until filling is set. Yields one 9-inch pie.
Beat egg whites with salt to form moist, glossy peaks. Gradually beat in 3/4 cup sugar. Beat egg yolks and 3/4 cup sugar until thick; add lemon and pineapple juices. Beat until sugar dissolves. Add flour sifted with baking powder. Fold in egg whites. Bake in 10-inch, ungreased, angel cake pan in moderate oven (325°) for 1 hour. Invert to cool.
*Substitute plums with apples/raisins and 1 can cherry pie filling when plums are not in season.
Mix the first 3 ingredients together; pat in a 9 x 12-inch pan. Bake at 350° for 10 minutes. Mix the cream cheese, 1 cup sugar and Cool Whip; mix well. Put on top of pretzel crust. Dissolve the jello in the boiling water and cold water. Add the strawberries. When jelled, put over the cream cheese and Cool Whip. Refrigerate 2 hours.
Stir together cream cheese, mayonnaise, sugar and vinegar until creamy. Fold in remaining ingredients. Refrigerate. Serve on favorite crackers, bagel chips or Melba toast. Yield: approximately 1 cup.
Mix flour and milk in a saucepan. Cook over low flame until thick. Put in saucer and cool. Cream butter and shortening for 4 minutes with electric mixer. Add sugar gradually and beat for 4 minutes. Add flour paste and beat for 4 minutes. Add vanilla and blend.
Combine milk, sugar and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 5 cups of flour. Attach bowl and dough hook. Turn to speed 2 and mix 3 minutes. Continue on speed 2. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl, about 5 minutes. Knead on speed 2 for 3 to 5 minutes longer.
Preheat oven to 350°. Spray 2 baking sheets with vegetable spray.
Mix pudding and milk. When set, add Cool Whip. In a 9 x 13 x 2-inch glass dish, put a full layer of graham crackers. Cover with half of the filling. Top with layer of graham crackers, then frost. Prepare the night before or early in the day. Keep refrigerated. Serves 12 to 15 people.
Microwave marinated chicken breasts about 2 minutes, then grill until done. Dice chicken and add to cooked pasta. Cut vegetables and toss with vinaigrette.
Saute first 3 ingredients until tender. Mix all ingredients together and bake at 350° for 30 minutes.
Cream the flour and margarine together. Press into a 9 x 13-inch pan. Bake 20 minutes in a 350° oven. Let cool.
Saute onion, garlic and bell pepper in oil until soft and fragrant. Add chicken broth; bring to boil. Add lime or lemon juice, chicken and rice. Add tomatoes and cilantro. Turn off heat. Add salt and pepper to taste. Garnish with extra cilantro.
In microwave, heat tomato soup to boiling point. Add cream cheese and the dissolved Jell-O. Beat until smooth. (I like a blender, if you have one.) Add dressing and blend some more. Add remaining ingredients. Pour into a sprayed mold.
Brown beef; drain fat. Add onion, garlic, parsley, water, tomato paste, pepper and salt; bring to a boil. Turn heat to low; simmer, uncovered, for 20 minutes. In a greased 9 x 13-inch pan, layer meat sauce, Mozzarella cheese and noodles. Start with noodles. Make 3 layers. Top with Mozzarella cheese; sprinkle top with Parmesan cheese. Bake at 350° for 20 minutes, until top of cheese is melted. Can make ahead and freeze. Serve with rolls and salad.
In medium bowl, mix bread cubes, oleo and 1 1/4 cups broth. In another bowl, mix chicken, 3/4 cup broth, chives, onion, celery, salt and mayonnaise. Spread 1/2 of bread mixture in greased 9 x 13-inch baking dish. Spread chicken mixture on top and top this with rest of bread mixture. Whisk eggs, milk and soup in bowl and pour over casserole. Bake at 350° for 30 to 40 minutes.
Using an electric mixer or whisk, beat eggs with sugar until light and thoroughly combined. Beat in 2 cups of milk. Cook the mixture, stirring constantly, until it reaches 170° on candy thermometer and thickens slightly. Remove custard from the heat and stir in 2 more cups of milk. Chill the mixture thoroughly. Whip the heavy cream and fold the whipped cream into the chilled egg and milk mixture. Serve sprinkled with nutmeg.
Sauce: Saute onion, garlic and meat in olive oil. Add tomatoes and spices; cook slowly until thick.
Heat oven to 450°. Mix all ingredients except Vanilla Glaze until dough forms; beat 20 strokes. Turn onto cloth-covered board well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times. Roll 1/2-inch thick. Cut with 2 1/2-inch cutter dipped in baking mix.
Set oven to 350°. Mix pretzels, 1/4 cup sugar and melted margarine. Spread in 8 x 12-inch pan. Bake 10 minutes. Cool. Cream softened cream cheese and sugar. Beat in Cool Whip. Spread gently over cooled pretzel crust and chill. Add boiling water to Jell-O. Chill until it begins to thicken. Stir in defrosted berries. Pour over cheese layer and chill until firm. Serves 8.
Mix pudding and milk together. Fold in Cool Whip. Layer graham crackers and pudding mixture. Pour melted frosting over last layer of graham crackers. Refrigerate.
Mix sugar, eggs, water and fruit. Mix flour, baking soda, salt and spices together and slowly add to first mixture. Add nuts, raisins and dates (if desired). Pour into greased 1 pound coffee tins; bake in 350° oven approximately 1 hour.
Mix all ingredients, adding 1 beaten egg at a time. Pour into an unbaked pie shell. Cook for 1 hour at 350°.
Pour oats into a wide-mouth 1 quart glass jar with a tight-fitting lid.	Combine the flour, baking powder, baking soda and salt; place on top of oats. Layer with pecans, chocolate chips, brown sugar and sugar, packing each layer tightly, do not mix. Cover and store in a cool dry place for up to 6 months.
Measure flour and baking powder into bowl. Add butter and blend well until mixture is consistency of cornmeal. Stir in 1 egg and the milk. Mix until a soft dough is formed. Spread evenly into 8 or 9-inch square pan. Spread raspberry jam over dough. Stir together remaining egg, sugar, butter, coconut and vanilla. Spread over jam. Bake at 350° for 30 minutes or until top is lightly browned. Once cool, cut into 2-inch squares.
In saucepan boil the vinegar with sugar over moderate heat until reduced to a glaze. Add wine, shallots and cinnamon stick. Boil until reduced to 1/4 cup. Add broth and cherries; simmer for 5 minutes. Dissolve cornstarch in water; stir this cornstarch mixture and add enough to the sauce, stirring, to thicken to desired consistency. Simmer for 2 minutes. Discard cinnamon stick. Stir in lime juice. Add salt and pepper to taste. Keep sauce warm and covered. Excellent with roasted chicken or barbecued pork!
In a chilled bowl combine whipping cream, sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve with pie, fruit desserts, cake, cream puffs and hot drinks. Makes 2 cups (8 servings).
Mix together flour, salt and baking powder. Add egg, zucchini and enough milk to make a batter.	Drop by tablespoon into hot oil. Roll in sugar or margarine. Serve with melted cheese.
Cream shortening and sugar; beat in eggs. Add vanilla and milk. Mix in sifted dry ingredients. On floured board, roll and cut cookies. Sprinkle with sugar. Bake on greased cookie sheet for 10 minutes at 350°.
Mix apples, onion and pickle. Combine sugar and vinegar. Toss with apple mixture. Chill. Serve as meat accompaniment.
Mix all ingredients together, adding pecans last. Pour into unbaked pie shell. Bake in hot oven at 400° for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer or until a silver knife inserted in center of pie comes out clean. Pecans or shredded coconut may be substituted for pecans. If salted nuts are used, omit salt in recipe.
Mix all the ingredients together into a dough and set aside to cool about 30 minutes. (Refrigerate if too sticky.) Use a cookie press (use star plate). Fill cookie press and squirt out in long strips on table. Cut into 3-inch lengths and form rings. Place on greased cookie sheet. Bake in slow oven until golden brown. Makes 150.
Prepare lemon jello according to directions on the jello package. Drain the pineapple, reserving the juice. Add the pineapple to the jello mixture along with 1/4 cup chopped nuts. Set in refrigerator overnight.
Mix grated cheese and margarine. Add flour and salt; mix well. Stir in Rice Krispies and cayenne pepper. Flatten each ball with a fork after shaping into small balls on an ungreased cookie sheet. Bake at 375° for 10 minutes. Cool and store in airtight container to keep crisp. Makes 3 dozen.
Stir pecan meats in slightly beaten egg whites until moist. Mix sugar, salt and cinnamon in large bowl; add pecans and mix until coated well. Place coated pecans on a cookie sheet and bake at 275° for 1 hour stirring every 15 minutes.
Mix chicken, soup, celery, onion, water chestnuts and mayonnaise. Add 1 cup cornflakes. Mix well and pour into buttered casserole dish. Sprinkle cracker crumbs on top and dot with margarine. Bake at 350° for about 30 minutes or until hot and bubbly.
Mix all ingredients together. Roll and form into a bar. Chill in refrigerator, then slice and bake in a 350° oven for 10 minutes. Makes about 50 cookies.
Brown ground beef; drain off grease. Add the rice, beans and soup. Top with the Doritos. Bake in casserole dish at 350° for 45 minutes.
Spread cream cheese in bottom of pan. Spread chili on top of this. Spread green chilies on top of the chili and add shredded cheese on top. Bake at 350° until cheese melts, about 15 minutes.
In a small bowl, mix mayonnaise, sugar and milk. Set aside. In another larger bowl, put in the peas and add the onion. Now add the mayonnaise mixture and salt and pepper. Refrigerate for at least an hour before serving.
Mix all ingredients and put in casserole dish. Sprinkle some bread crumbs on top. Bake at 350 degrees for 45 minutes or until brown.
Dissolve jello in water, half should be boiling. Let it cool and then add the remaining ingredients. Place in a 13 x 9-inch dish and let set.
Cook peas according to package directions. Chill. Mix with peanuts, cheese, celery and onion. Mix remaining ingredients and fold into pea and peanut mixture. Serves 8 (?). May be served on lettuce or other greens, or plain.
Mix well all ingredients, adding spoons of canned milk to thin. Spread on white bread and top with whole wheat. Cut into finger sandwiches. Can be made in advance and refrigerated.
Stir until mixed (batter will be lumpy). Drop by small teaspoonfuls into deep fat (350° to 375°). Fry until golden brown on both sides. Drain on paper towels. Shake in bag with 10x sugar and cinnamon. If some are to be kept, don't put sugar on them. Heat them again and then put sugar on them.
Set aside 1/4 cup crumbs. Combine milk, cocoa and oleo in saucepan. Bring to a boil. Remove from heat. Stir in crumbs, vanilla, Equal and nuts. Mix well. Cool until easy to handle. Shape into 1-inch balls. Roll balls in reserved crumbs. Store in refrigerator until ready to serve. Yield: 36. Exchange: 1 fudge equals 1/2 bread, 1/2 fat and 57 calories.
Mix well. Chill for few hours or overnight. May garnish with mandarin oranges.
Boil chicken; debone. Layer chips in a cake pan. Mix deboned chicken, hot sauce and soup all together. Spread mixture over the tortilla chips, then sprinkle the 3 types of grated cheese over to make the first layer. Continue this process for layers 2 and 3.
Preheat oven to 350°. Cream butter or margarine and sugar. Add eggs and beat well. Alternate flour with sour cream, beginning with flour and ending with flour (3 flour and 2 sour cream additions). Add cooled chocolate mixture last. Add vanilla. Bake in 9 x 13-inch greased and floured cake pan. Bake at 350° for 35 to 40 minutes. Test with a toothpick until crumbs remain on pick. Can also use 2 (8-inch) round pans. Frost with desired icing.
Sprinkle dry yeast over warm water in a large bowl, let set for 3 minutes. Add cake mix, 1 c. flour, eggs, oil and salt. Beat with mixer until bubbles appear. Add 5 1/4 c. flour, stir. Makes a soft dough.
Dissolve jello in 3 cups boiling water. Add cold, cooked rice, pineapple, almond extract, vanilla extract and sugar. Place in refrigerator until hardened. Break with fork. Fold in Dream Whip.
Heat soup. Combine cheeses. Place a 1/2 inch slice of toasted French bread on bottom of each of four 1 1/2 to 2 cup ovenproof soup bowls. Sprinkle each with 1/2 cheese mixture. Top with another slice of toasted bread. Spoon hot soup into bowls, top with remaining cheese, and broil for 4 minutes or until cheese bubbles and browns. Makes 4 servings.
Mix sour cream and taco mix in bowl. Cut up lettuce, tomato and onion into small pieces. Place hamburger in bottom of pie plate and layer sour cream mixture on top. Place vegetables over this. Sprinkle cheese over top. Refrigerate for 1/2 hour. Serve with any kind of chip.
Coat entire surface of meat in oil and brown. Roast in 300° oven for 25 to 30 minutes per pound. Salt near end of cooking time. When done, remove from pan.
Sprinkle steaks with salt and pepper. Cook steaks in a medium skillet over medium heat for 8 minutes on each side or to a desired degree of doneness. Remove steaks to a serving platter, discarding drippings in skillet. Set steaks aside and keep warm.
Combine all ingredients. To use, place 1 cup in plastic bag. Shake chicken pieces until coated. Place on baking pan and bake at 350° for 1 hour. Store unused mixture in airtight container. Recipe makes enough for 3 chickens (each 2 1/2 to 3 lb.). Great coating on fish or pork chops, also.
Mix softened cream cheese with mayonnaise. Stir in Italian dressing mix. Chill about 1 hour.
Preheat oven to 350°. Grease a 10-inch tube pan or a 12-inch Bundt pan. Beat together sugar, margarine and cream cheese in a large bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Combine baking powder, flour, corn meal, cinnamon and salt. Combine apple butter, bourbon and 1 teaspoon vanilla. Alternately add dry ingredients and apple butter mixture to cream cheese mixture, mixing at low speed until thoroughly blended. Stir in pecans. Spoon batter into prepared pan and spread evenly to edges. Bake 60 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Cool 10 minutes in pan and then remove to a wire rack. Cool completely.
Mix together the All Bran and boiling water and set aside to cool. In a large bowl mix the shortening, applesauce, sugar, molasses eggs, buttermilk and the All Bran mixture. Add the flour, soda, salt and oatmeal. Stir in raisins, nuts or dates. Fill muffin cups full. Bake at 400° for 20 minutes. This recipe makes 6 dozen muffins.
Sift flour and salt, then set aside. Combine orange candy, dates, nuts and coconut. Add 1/2 cup of flour to this mix. Set aside. Work 1 cup of butter and sugar; beat well. Add eggs; beat well. Add baking soda and buttermilk. Now add flour and candy mix. Then mix well.
Spread large sheet of aluminum foil onto countertop. Turn sides up to form pan. Sift a heavy coating of powdered sugar over the foil; don't spare sugar (it may be reused). The sugar keeps the candy from sticking. Bring cane sugar, Karo and water to boil, 309° on candy thermometer. Remove from heat; add cinnamon oil and coloring. Pour onto foil and sift powdered sugar on top. Let cool, then break into small pieces. Other flavors and color may be used.
Melt chocolate and butter over hot water in a double boiler. Add mashed potatoes, salt and vanilla. Mix thoroughly. Blend in confectioners sugar. Knead until smooth. Press into a buttered 8-inch square pan. Cool. Remove and cut into squares. Yields 1 1/4 pounds.
Cook broccoli and place in bottom of casserole. Place chicken on top of broccoli. Make a sauce out of last 4 ingredients and pour over chicken. Sprinkle on grated cheese. Sprinkle bread crumbs on top. Bake 1 hour in 350° oven. Uncover towards the end to brown. Serve over rice.
Mix first 8 ingredients together in a large pot. Cook for 30 minutes to 1 hour. Serve over noodles.
Combine first 7 ingredients in mixing bowl and work with hands into a firm ball. Shape into a roll 6 inches long. On a sheet of wax paper, mix coconut and chopped walnuts. Coat roll by rolling and pressing into coconut-walnut mixture. Wrap in wax paper and refrigerate for 12 hours. Makes 12 (1/2-inch) slices.
Mix bread crumbs, raisins and cinnamon. Beat eggs; add sugar. Beat again. Scald milk; add egg mixture and cook until slightly thickened. Remove from heat; add vanilla. Pour over bread crumbs; mix well. Bake at 350° for about 45 minutes or until knife inserted comes out clean.
Cook rice exactly 14 minutes in water. Remove from stove and add sugar and dry jello. Mix and let cool. When cooled, add pineapple and juice and Dream Whip. Prepare the Dream Whip as directed on box. Keep refrigerated.
Wash chicken breasts and pat dry. Coat with flour, salt and pepper. Brown with sausage for 15 minutes. Add remaining ingredients to skillet and simmer for 30 to 40 minutes. Serve over hot noodles with hot garlic bread and a rich red wine.
Stir over medium heat until a ball starts to form. Knead a little. Add more flour so it's not too sticky. Now, have fun!
Dissolve jello in hot water and cool until it begins to set. Add remaining ingredients and mold.
Combine ingredients. Stir well. Batter will be slightly lumpy. Grease muffin cups. Fill muffin cups 2/3 full. Bake 15 to 20 minutes at 400°. Makes 1 dozen muffins.
Blend butter, Worcestershire sauce, onion and mustard. Spread on split rolls. Add ham and cheese. Replace top. Cover with aluminum foil. Bake in a 400° oven for 10 to 12 minutes. May be frozen before baking for future use.
Cook medium box of thin spaghetti until soft. In skillet, brown bacon and onion. Pour grease, bacon and onion into spaghetti. Add whole tomatoes. Add to taste salt, pepper, sugar, garlic salt and chili pepper. Let stand at least 1 hour for flavor to mingle. Better to stand for hours, even overnight!
Separate sandwich cookies and place in pie plate, filling up bottom and sides with cookies. Mix pudding according to package; fold in sour cream. Put a layer of pudding on top of cookies. Slice banana on top of pudding. Add remaining pudding. Garnish with strawberries or other fresh fruit. Chill until ready to serve.
Mix all the ingredients. Ice in freezer, electric or crank freezer using 1 box table salt.
Cook brown sugar, butter and corn syrup over medium heat until bubbles appear around the outside of the pan. Cook 5 minutes more. Remove from heat and add soda. Pour over popcorn and toss to coat. Bake 1 hour at 200°. Stir every 15 minutes.
Drop squash and potatoes into large pot with enough cold, salted water to cover vegetables by 1 inch. Partially cover and bring to boiling. Boil 15 minutes or until tender. Drain squash and potatoes; return to pot. Add butter, cream, milk, salt, pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Cool slightly. Reserve egg and paprika. Preheat oven to moderate (375°). Prepare Filling.
Stir all ingredients together until well blended. Chill. Serve in small dessert bowls. Great for summer picnics!
Break bread in pieces the size of a quarter. Break cheese into bite size pieces. Arrange shrimp, bread and cheese in layers in greased casserole. Pour margarine over this. Beat eggs. Add mustard and pinch of salt to eggs, then add milk. Pour mixture over ingredients in casserole. Let stand 3 hours or overnight in refrigerator, covered. Bake 1 hour at 350°, covered.
Combine pudding mix (dry), pineapple with juice, sour cream and sugar in bowl. Beat slowly with mixer at lowest speed for 1 minutes or until fully mixed. Pour into pie shell. Chill about 3 hours. Garnish with prepared whipped topping.
Mix all ingredients together. Have a skillet or a griddle hot. Drop by large spoonfuls. Turn over when they bubble on top.
Add all ingredients. Pour into greased baking dish. Bake at 325° for about 2 hours, or until rice is tender. Stir occasionally.
Combine sugar and cream, lard or butter; beat well. Add cocoa and hot water, flour and soda, beating all the time. Add egg last. Bake in loaf pan or layer pan.
Scald tomatoes, remove skins and as many seeds as possible, chop into small pieces, should make about 3-quart chopped tomatoes. Put celery, peppers and onions through food chopper, using coarse grind, use finest grind for horseradish. Combine vegetables and salt; let stand overnight in refrigerator. Drain thoroughly in a strainer. Add sugar, spices, mustard seed and vinegar; mix well. Pack in hot jars and store in refrigerator. Keep for several months. Do not store at room temperature. Makes about 4 quarts.
Melt butter. Add marshmallows and melt, stirring constantly. Pour over popped popcorn. Stir together. Form balls. Rub hands with butter so popcorn mixture won't stick to you.
Combine ingredients. Roll into walnut size balls and freeze. Bake at 350° for 15 minutes. Makes 40 to 50 balls.
Boil the penne. Saute diced chicken breasts in olive oil. Add the peppers which have been thinly sliced and the garlic. Cook together until tender. Add the tomato sauce and black olives along with the chicken stock, thyme, rosemary, salt and pepper. Cook for a few minutes. Add the cooked pasta, stir and serve.
Drain and reserve juice from oranges and pineapple. Add enough water to measure 3 1/2 cups liquid. Pour into a saucepan. Add dry tapioca and bring to a boil.
Tear dried beef and put in blender. With 1/2 of the dried beef, add all remaining ingredients. Form ball. Roll ball in the remaining dried beef. Store in refrigerator and serve with assorted crackers.