HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli and onion in small amount of boiling salted water for 5 minutes. Drain very well. Add soup, mayonnaise and cheese and mix very well. Stir in well beaten eggs. Pour into oiled casserole dish, sprinkle top with bread crumbs and dot with butter. Bake at 350° for 45 minutes, uncovered.
Mix together first 4 ingredients. Then beat the cream cheese. Add to jello, then pour over oranges, already in pan. Refrigerate. Top with Cool Whip.
Tear lettuce into small pieces and put into plate or bowl; cover with chili. Add other toppings to taste (try them all or just a few). Top off with the Ranch dressing.
Saute in butter the pepper and onion. Soak tortillas in chicken broth. Line a deep baking dish with the tortillas. Alternate chicken chunks, onion, green pepper and grated cheese. Season with salt, pepper and garlic powder. Spread 1 can cream of chicken soup, then 1 can stewed tomatoes. Top with grated cheese. Bake at 375° for 20 to 30 minutes.
Cook raisins in water to cover until almost dry. Mix all other ingredients and pour into raisins. Cook until thick. Pour into baked pie shell and chill.
Brown hamburger meat; drain fat. Add taco seasoning to meat and follow directions on the package. Submerge tortilla in hot oil for 15 seconds. Remove and repeat with another tortilla. Layer with slice of Velveeta cheese and reheat in oil while folded over. Fill with taco meat and top with cheese, lettuce and tomatoes.
Combine sour cream, sugar, salt, pineapple and enough food coloring to give a pretty pink color. Lightly fold in nuts, cherries and banana. Place cupcake papers in cup cake tins. When making cupcakes, save the pink cups for this salad. Spoon salad into cups and freeze.
In 1 cup of water, cook carrot, onion and celery until soft. Add milk and mix flour and water for thickening. Bring to a boil. Add salt, bacon and broccoli. Turn off heat; leave on burner and add cheese.
Mix Bisquick, shortening, 2 tablespoons sugar and milk together. Place berries in casserole. Drop mix on berries. Combine 1/2 cup sugar and cornstarch; sprinkle on top of dough. Pour water over all ingredients. Serve plain or with milk or whipping cream. Bake at 375° for 1 1/4 hours.
Pare, cut into uniform size pieces. Cover with sugar and a loose cloth. Let stand over night. Begin cooking slowly and boil until tender and fruit has reddish color. Spoon into hot sterile jars and seal.
Preheat oven to 350°. Line the bottom of a jelly roll pan with graham crackers. Combine brown sugar and butter. Bring to a rolling boil over medium heat, stirring frequently. Let boil 1 1/2 minutes and remove from heat. Stir in chopped nuts. Quickly spoon mixture over graham crackers and spread evenly. Bake 10 minutes. Set pan of cookies on rack to cool. Cut or break into 2 x 1-inch bars. Makes 48 bars.
Heat all ingredients. Serve warm with cinnamon stick stirrer. Makes 16 (4 ounce) servings.
Mix white sugar and cornstarch; add brown sugar. Add milk and butter. When butter melts, add milk mixture in cup with beaten egg yolks and add to rest of milk mixture. Stir until thick. Beat and add coconut. Beat egg whites until stiff with 1/4 teaspoon of cream of tartar.
Cook butter, sugar and milk over medium heat until boiling. Cook 8 minutes, stirring constantly. Remove from heat. Add peanut butter and Marshmallow Creme. Stir well. Pour into buttered dish.
Prepare fondue in heavy saucepan. Add cooking wine and heat but don't boil. Add shredded cheese slowly, stirring constantly. Dissolve cornstarch in brandy flavoring and add to cheese mixture and stir. Season with salt, pepper and paprika. Toast bread in bite size pieces and pour in fondue pot. Garnish around the sides with bread.
In small bowl, combine tomato sauce, brown sugar and mustard; set aside. In large bowl, combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 of the tomato sauce mixture and mix. Place meat mixture in glass ring, mold or 2-quart microwaveproof round casserole. Pour remaining tomato sauce over top of meat. Cook, uncovered, on High (maximum powder) 12 to 14 minutes. Let stand, covered, 5 to 10 minutes before serving.
Heat the oven to 350°. Peel and chop the onions. Heat the cooking oil in a large skillet and cook the onion pieces slowly until brown. Drain liquid from the beans and combine them with the onions. Tear the corned beef into shreds and place it in the bean and onion mixture. Add tomatoes, Worcestershire sauce and chili powder. Stir the mixture well. Rub the sides and bottom of a baking or casserole dish with softened butter. Use a ladle to put the chili-mixture into the greased dish. Bake for 30 minutes. Serves 10 to 12 persons.
Prepare cucumber slices, onion and salt. Store in covered container for 24 hours. Drain well; add sugar and vinegar. Let stand in refrigerator another 24 hours. Put in freezer containers and freeze. No cooking or canning!
Combine ingredients and mix well. Chill several hours. Makes 1 3/4 cups. This is a great spread over hamburgers, too.
Brown 1/4 cup of the 3 cups of sugar. Mix milk and remaining sugar. Bring to a slow boil. Add brown syrup slowly. Bring to a boil and cook until it forms a hard ball in water. Beat; add butter and flavoring.
Combine yeast, sugar and water; let stand 5 minutes. Add mixture to dry ingredients and mix well. Turn dough onto well-floured surface. Divide dough in half. Cover half and set aside. Divide one portion of dough into 10 equal pieces. Knead each piece until smooth and elastic. Shape each into a ball. Cover with a damp towel. Repeat process with second half of dough. Let dough rise in warm place 1 to 1 1/2 hours. Place each ball on well floured surface and roll into a 6-inch circle. Cover with damp towel and let rise 1 hour.
Mix first 8 ingredients together and pour into buttered casserole dish (13 x 9-inch). Top with corn flakes mixed with butter. Bake, uncovered, for 1 hour at 350°.
Mix all ingredients with 1/2 cup cold water. Knead for 3 minutes. Dough should form a ball. Roll out to 1/2-inch thickness and cut into dog bones. Bake on lightly greased cookie sheet for 30 minutes at 350°.
Mix flour, sugar and baking powder. Crumble in butter. Set 1/3 of this aside. Add milk, flavoring and eggs to remaining mixture. Spread dough in ungreased 9 x 13-inch pan. Spread pie filling and top with crumbs.
Spray pan with Pam. Mix 2 teaspoons cinnamon with 1/2 cup sugar in Ziploc bag. Cut biscuits in 4 pieces and drop in cinnamon and sugar. Coat well. Layer them in pan with pecans in between. Melt margarine. Add 1 cup brown sugar. Bring to boil for 1 minute. Pour over biscuits. Bake at 300° for 35 minutes. Let cool in pan for 10 minutes, then dump. Use a tube pan to bake in.
Mix lemonade, condensed milk and Cool Whip. Pour into pie crust and chill.
Cut chicken breasts into strips (about 3 strips per 1/2 breast). Salt and pepper each piece. Mix together the buttermilk and eggs and place the cut chicken into this mixture. Let stand 15 to 20 minutes. Then roll each strip in flour and deep fry or pan fry until golden brown.
Heat oven to 350°. Melt butter in heavy 10-inch skillet or square pan (9 x 9 x 1 3/4-inch). Sprinkle brown sugar over butter evenly. Arrange pineapple on butter-sugar coating. Decorate with pecan halves and maraschino cherries, if desired. Measure flour by dip-level-pour method or by sifting. Stir all dry ingredients together. Add shortening, milk, egg and flavoring; beat for 2 minutes on medium speed. Scrape sides of bowl constantly. Beat another 2 minutes. Pour batter over fruit. Bake for 40 to 50 minutes. Turn immediately onto serving plate. Leave pan over cake for a few minutes.
In a skillet, combine the first six ingredients. Cook uncovered over medium heat for 10 minutes or until heated through, stirring occasionally. Brush on side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese. Fold plain side of tortilla.
Mix together milk, sour cream and cream of potato and celery soups. Add hash browns. Salt and pepper to taste. Bake in a 13 x 9-inch pan, covered for 1 hour at 350°. Put cheese on top and bake uncovered for another 1/2 hour.
Brown 1 cup sugar. Slowly add hot milk. Let simmer until all of the sugar dissolves. Mix water, flour and butter. Add to liquid slowly. Add egg yolks last. When mixture is thick, remove from stove and add vanilla. Pour into crust. Beat egg whites and 6 tablespoons sugar until stiff. Spread on top of pie.
Sear meat in heavy skillet in small pat of butter until lightly browned. Add rice and stir. Add tomatoes, cut through with knife. Add chopped peppers, onion, celery and garlic. Stir well, salt and pepper to taste and bring to boil. Turn heat to lowest flame and simmer, covered, for 1 hour. Do not lift lid or stir during last cooking. Serve over chow mein noodles with soy sauce. Serves 8 or 10.
Heat applesauce and red hots until red hots melt. Add jello and 7-Up. Place in 9x13 pan and refrigerate until set.
Cook bacon 4 minutes at High or until done. Cook butter, potatoes, onion and green pepper in 8-inch cake dish uncovered 6 minutes at High until tender. Mix eggs, milk, salt and pepper. Flatten potato mixture and pour egg mixture over. Cover with plastic wrap. Cook 6 to 7 minutes on Medium-high or until egg is almost set. Stir once. Sprinkle bacon and cheese over egg. Heat uncovered 1 minute on Medium-high or until cheese starts to melt. Let stand 5 minutes. Cut into wedges. Serves 4 to 6.
Allow pie crust pouches to stand at room temperature for 15 minutes. Heat oven to 425°. Unfold pie crusts; peel off top plastic sheets. Press out fold lines. Invert and peel off remaining plastic sheets.
Put water, marshmallows and jello in saucepan. Heat until marshmallows are dissolved. Cool thoroughly. Add pineapple, cheese and whipped cream. Pour in mold and chill overnight.
Heat oven to 350°. Bake 5 to 9 minutes. Combine sugar and Crisco in large bowl. Beat at medium speed with electric mixer until well blended. Add eggs, syrup and vanilla. Beat well. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Spread 1 tablespoon flour on sheet of wax paper. Place 1/4 of dough on floured paper. Flatten dough slightly; turn over and roll to 1/4-inch thickness. Cut out with floured cutters. Transfer to ungreased baking sheets, 2 inches apart. Cool; frost and decorate.
Place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in a chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruited cabbage mixture. Serves 6.
Microwave butter on High for 2 minutes. Add sugar and milk and mix well. Microwave on High 5 minutes. Stir after 3 minutes. Mix well, scraping bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Stir in peanut butter, marshmallow cream, peanuts and vanilla. Mix well and pour into 8-inch pan. Makes 3 pounds.
Preheat oven to 350°. In large bowl, mix first 4 ingredients. In small bowl, mix the sugar, shortening and vanilla. After stirring ingredients well, add sugar and shortening to flour mixture and stir. Grease square cake pan. Put 1 1/2 cups canned peaches in pan. Sprinkle with lemon juice. Sprinkle flour mixture over peaches and bake for 25 minutes.
Steep all together 10 minutes. Add water to make 2 quarts. Sweeten to taste. Add lemon balm, mint etc., as garnish.
Sift flour; mix flour, salt and baking soda. In a separate dish, mix peanut butter, apple juice and vanilla, using an electric mixer. Blend this with flour mix. Place by spoonfuls on a greased cookie sheet. Bake at 350° for 15 to 18 minutes.
Combine first 4 ingredients and set aside. Combine mayonnaise, relish and curry powder. Add to chicken mixture and toss gently. Serve on lettuce and garnish with grape clusters, if desired. Serves 6.
Cook meat and 1/2 teaspoon salt in pressure cooker for 30 minutes with water as required (meat may be cooked on top of stove until tender). When cooled, cut into bite-sized pieces. In large kettle, put garbanzo and black beans, 1/2 teaspoon salt and water. Add the water drained off meat. Cook approximately 30 minutes. Add 1 teaspoon salt with lima, red, kidney and white beans. Cook for 1 hour more or until almost done. Add lentils, barley, split peas, onions and spices, adding more water if needed. Cook until tender. Add meat and tomato sauce. Simmer on low burner for 10 minutes until blended. Add wine, if desired. Makes 14 pints. Pack into pint containers and freeze for future quick meals.
Brown ground meat and onion in a small amount of oil; drain. Add cream of mushroom soup, milk, and green chilies; mix well. Add Doritos and mix together. Pour into a baking dish and lay slices of cheese over top. Bake at 350° for about 25 minutes.
In small mixing bowl, stir together flour and salt. With pastry blender, cut in shortening until it has the appearance of cornmeal. Cut in butter until particles form the size of peas. Sprinkle mixture with cold water. Blend lightly with fingers until dough holds together and can be formed into ball. Roll out to fit a 9-inch quiche dish. Brush pastry with mixture of egg yolk and Worcestershire sauce. Microwave on High (10) for 4 to 6 minutes. Makes one 9-inch quiche pastry.
Heat oil and onion. Add water and chicken. Heat to boil. Add salt, cook 3 - 4 minutes. Stir in broccoli, cook 4 minutes. Add milk and cheese. Cook until cheese melts. Put in crock pot on low.
Mix well. Use in cookie press or form small balls and press with fork. Bake at 375° for 8 to 10 minutes. You may double recipe. Store in airtight jar or tin, if there is any left.
In a small pan, combine sugar, salt, cocoa and butter. Boil for 1 minute and then remove from stove. Add oatmeal, vanilla and peanut butter. Using 2 teaspoons, drop on cookie sheet with wax paper. Chill.
Blend cream cheese and margarine until smooth. Add chicken, milk and onion and mix well. Separate crescent rolls into 4 rectangles and seal perforations. Spoon 1/2 cup chicken mixture in center of roll. Fold and seal. Brush tops with melted margarine and sprinkle with Parmesan cheese, if desired. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes. Sprinkle slivered almonds on top last 5 to 10 minutes.
Arrange different varieties of fruit such as those given on a large divided platter. Other fruits may be used. Use seedless grapes and slice apples, pears and nectarines or other similar fruits used. Serve with Cool Whip or favorite fruit dip.
In a 1 1/2-quart casserole, combine soup and milk. Stir in noodles, peas, pimento and tuna. Bake at 400° for 25 minutes or until hot. Stir.
Peel, core and halve apples. In medium bowl, mix flour and salt. Cut in shortening. Pour in 1/3 cup cold water. Stir until mixture resembles pie crust dough. Roll 1/2 cup dough on floured surface until 1/8-inch thick. Wrap around one apple half, folding dough in an overlapping fashion. Place seam side down in a 9 x 13 x 2-inch pan. Repeat with remaining dough and apple halves.
Remove ends and all strings off beans. The best way to do it is to hold one end of the bean and pull down the seam and the string will come right off. Do the other end for the other seam. Bread into 2-inch pieces. Put bacon drippings or ham hock in pot with beans and add enough water to come about 1-inch above them. Add salt and stir. Bring to a boil, reduce heat to low, cover and simmer 2 to 3 hours until beans are done. About 1 hour after beans have been cooking, add potatoes to the pot. Taste beans for salt. Refrigerate any leftovers and reheat. I always cook more than I need for one meal just so I can have leftovers!
Spread bean dip on large shallow dish with lip on it. Blend avocados, lemon juice, salt and garlic salt together and spread over beans. Mix mayonnaise, sour cream and taco seasoning together and spread over avocado mixture. Sprinkle grated cheese, green pepper, tomato and green onions over mayonnaise mix. Garnish with sliced black olives.
Squeeze spinach until dry. In bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover; refrigerate 2 hours. If desired, serve in a round loaf of pumpernickel bread or as dip for raw vegetables.
Soften cream cheese; mix with sour cream and taco mix with mixer. Place in round dish and let cool in refrigerator until set, about 20 minutes. Dice tomato. Slice olives. Place olives on top of dip like pepperoni. Sprinkle on cheese and diced tomato. Dip with nachos. Enjoy.
Mix all ingredients together, using electric mixer. If by hand, beat about 50 beats. Pour into sheet cake pan greased. Bake 20 to 25 minutes at 350°.
Mix ingredients well. Pour into unbaked pie crust and bake in preheated oven about 350° for 50 to 55 minutes. Cool.
Brown the sliced onion and celery in fat. Add the noodles and brown with vegetables. Add pork, bouillon and salt. Cover and cook over low heat 20 to 25 minutes.
Heat the oil gently in a large skillet. Add cumin, chili powder and onion and saute gently until onion becomes translucent. Add bell pepper and saute another 5 to 8 minutes. Add texturized vegetable protein, if using. You may add a little water if the pan seems to get dry. Cook until vegetables are soft. Add tomatoes and salt, cooking for another 15 to 20 minutes. Add kidney beans and cook until they are heated through. Taste to adjust seasoning. Serves 4.
Spread peanut butter on Ritz crackers and make sandwiches. Melt Hershey bars in a double boiler. Pour over sandwiches to cover completely. Let cool and eat.
Mash avocado, salt, pepper, and lemon juice together in a small bowl.
Remove casing from sausage and brown in a large skillet, chopping up the meat as you brown it. Some Italian sausage has very little fat, in which case you might need to use the olive oil. When browned, set aside. When cool, stir in the egg.
Cream butter and sugar; add eggs one at a time, 3 cups flour and orange juice alternately. Add flavoring. Dredge fruit and nuts in other 2 cups of flour, then mix cake batter with fruit and nuts. Bake at 220° for 3 to 3 1/2 hours.
Remove shells from shrimp and butterfly them. Dip in beaten eggs. Dredge in flour and gently shake off excess flour.
Place all the ingredients into the jar of a blender and process until smooth, about 1 minute. Pour the mixture into 2 glasses and serve with Baci chocolates or any of your other favorite fancy chocolates.
Heat oven to 450°. Melt margarine in baking dish. Sift flour and sugar into bowl. Add milk. Stir with fork until dough clings. Turn out on floured board. Knead. Roll out, cut in strips. Dip in margarine. Bake for 20 minutes.
Heat oven to 350°. Lightly spray 8-inch square baking pan pan with light vegetable cooking spray.
Simmer raisins in water 10 minutes. Drain raisins and reserve 1/2 cup of the liquid. Mix together all other ingredients. Add raisins and liquid and stir until mixed well.
First Layer: Make lime Jell-O as directed on package. Pour in casserole dish and let set until firm.
Boil chicken in water until tender. Add salt and pepper to taste and add Herbes to the water before you boil the chicken. Put the chicken in the food processor. Process until very small. Put in bowl and set aside. Add pecans. Process the pickles, eggs, celery and then add to the chicken. Add the grapes and stir well. Add the salad dressing to make it as moist as you like. Cover the serving dish with lettuce and put the salad in the middle of the bed of lettuce. Place deviled eggs around the salad, leaving a space between the eggs where the tomatoes will be placed.
Brown sausage; drain off fat. Add to sausage the rice, soup, water, celery and mushrooms. Cook on low heat for 20 minutes. Put into greased casserole and bake for 15 minutes at 350°.
Butter sides of saucepan. Combine sugar, water, salt, syrup and vinegar in buttered saucepan. Cook to hard ball stage (290 degrees). Slowly pour over popped corn. Stir just to mix well. Butter hands. Shape into balls. Makes 15 to 20 balls.
Dissolve jello in 1 1/4 cups boiling water. Add honey, lemon juice and grated lemon rind. When mixture gets thick (soupy), fold in whipped cream made with the can of milk. Line bottom of cake pan with graham cracker crumbs. Gently spoon mixture over. Sprinkle more graham cracker crumbs over top. Chill well. This is a wonderful light dessert for summer. For a 9 x 13-inch pan, I double recipe.
Cook beef until done. Add onion and cook until onion is tender. Drain fat. Stir in green beans, Hunt's Manwich sauce and 1/2 cup of cheese. Pour into a baking dish. Spread mashed potatoes over meat mixture. Sprinkle remaining cheese. Bake at 375° for 20 minutes.
Place sausage, Bisquick and cheese in a large mixing bowl. Mix well. Shape into small balls. Place on cookie sheet. Bake in preheated 350° oven for 15 minutes. May be frozen before baking. Place on cookie sheet. Freeze until firm. Place in plastic bags; freeze.
Mix cornstarch and cold water alone and stir into boiling water. Cook until clear; let cool.
Cook noodles according to package and drain. Mix sugar, vinegar, dry soup base and olive oil. Add to cabbage and drained noodles. Toss gently and chill. May add nuts, chicken or shrimp.
Put pork chops in a wide frying pan over medium-high heat. Cover and cook for 5 minutes to draw out some of the juices, then uncover and cook over medium heat until juices evaporate and chops are well browned on all sides. Set chops aside.
Saute onion in oil in a large skillet until tender. Add spinach and cook until excess moisture evaporates. Cool. Combine eggs, cheese, salt and pepper. Stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350° for 30 minutes or until set. Yields 1 (9-inch) quiche, 6 servings.
Grind the vegetables. Mix together well. Add salt and cover with water. Let stand three hours. Drain well. Add remaining ingredients. Mix well and put into jars. Process as for pickles.
Put in a butter baking dish, butter side down. Pour sugar, salt and milk over the bread. Let stand 30 minutes. Bake 1 hour at 325° with the dish covered during the first half hour of baking. The top of the pudding should be well browned. Serve warm with Hard Sauce. Serves 4 to 6.
Place ribs in 3-quart (13 x 9-inch) glass baking dish; cover with wax paper. Microwave for 25 minutes on Roast. Drain; combine remaining ingredients, and brush over ribs. Re-cover and continue cooking for 30 to 35 minutes on Roast, or until meat is fork-tender (about 170°). Let stand, covered, 5 minutes. Makes 4 to 6 servings.
Cream butter; add sugar, flour and egg yolks. Beat well. Add hot water, salt and lemon rind and juice. Fold in stiffly beaten egg whites. Pour into a 9-inch pie shell and bake 45 minutes at 325°.
First put the chicken in a large pot filled with water. Boil chicken for 1 hour. Take the chicken from the broth. Set aside to cool. Then put the broth in the freezer so that the fat rises to the surface and you can skim it off.
Sprinkle cheese and bacon into pastry lined pie pan. Sprinkle onion on top of cheese and bacon. Beat remaining ingredients together and pour over top. Bake at 375° for 45 minutes or until browned and firm. Cool slightly.
Mix chocolate and milk in saucepan. Heat slowly, stirring to blend. Beat in marshmallow sauce. (I usually make a double recipe.)
Preheat oven to 350°. Add salt, cream of tartar and vanilla to egg whites; beat until soft peaks form. Add sugar gradually, beating until stiff. Fold chocolate chips into egg whites. Cover cookie sheet with brown paper or aluminum foil; drop batter in small teaspoons. Bake for 25 minutes at 300° or do overnight. Put trays in oven, turn oven off and remove in the morning. If doing overnight, they must remain in the oven at least 4 hours.
Preheat oven to 350°. Bake crust for about 10 minutes. Place on rack and let cool.
Stiffly beat whipping cream. Line pie pan with vanilla wafer crumbs. Fold lemon juice, grated rind and beaten yolks into condensed milk. Blend well. Pour mixture over crumbs. Spread stiffly beaten cream over mixture. Set in refrigerator several hours or overnight.
Saute the onion and green pepper in butter until tender. Add crabmeat, cheese, catsup, Worcestershire sauce and cayenne pepper. Cook over low heat until the cheese is melted, stirring frequently. Serve hot with Keebler Onion Toasts.