HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce: Mix enchilada sauce, tomato sauce and water. Mix flour and oil together; make paste. Mix with sauce. Bring to a boil, then simmer.
Boil jello and pineapple until jello dissolves. Cool completely. Mix in buttermilk, then fold in Cool Whip. Spread into 9 x 13-inch pan. Garnish with fresh strawberries or maraschino cherries.
Saute peppers in three tablespoons of butter. Melt remaining butter in saucepan; blend in flour. Stir in milk gradually; cook, stirring constantly, until thickened. Stir in remaining ingredients; heat through. Serve on toast. Makes 8 servings.
Combine soup and broth in saucepan; bring to a boil. Boil chicken until tender. Place chicken in casserole dish, then pour broth mixture on top. Combine flour, salt, pepper, margarine and buttermilk; mix until smooth. Spoon batter over chicken and broth. Bake at 425° for 25 minutes or until top is slightly brown.
Combine the Blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium-size mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate for 1 hour.
Saute onion in the butter, add the rest of the ingredients except cheese and mix. Place in casserole and top with grated cheese. Cook in oven until bubbly.
Preheat oven to 325°. Shake flour in a 10 x 16-inch oven cooking bag. Place in a 13 x 9 x 2-inch baking dish. Scatter onions and celery in bottom of bag. Season chicken cavity with salt and pepper. Place in bag on top of vegetables. Combine butter, thyme, rosemary and sage in a small bowl. Brush chicken with herbed butter.
Mix juice, sugar and Sprite together. Put sherbet in punch bowl. Pour juice mixture over the sherbet. Stir gently and serve.
Preheat oven to 400°. Line 12 muffin cups with paper cups. In a large	bowl, combine rolled oats and orange juice; stir well. Add flour, sugar, baking powder, salt, baking soda, oil and egg; mix well. Stir in blueberries. Spoon into prepared muffin cups, filling 2/3 full. Blend 2 tablespoons sugar and cinnamon and sprinkle over batter. Bake 18 to 22 minutes until golden brown.
Mix dry ingredients well. Blend in oil with fork. Add milk. Mix. Bake about 15 minutes at 400°.
1st Layer: Mix flour, nuts and butter; pat in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool thoroughly.
Boil sugar and water to soft ball stage when dropped in cold water. Have butter and marshmallow ready and pour hot mixture over this and stir. Add oil of peppermint and food coloring to suit taste. Beat until quite thick, then drop on waxed paper. Makes about 50 mints.
Preheat oven to 350°. In a buttered shallow baking dish, place berries. Sprinkle with 1/3 cup sugar. In the bowl of food processor, combine flour, baking powder and salt. Add butter and pulse to create a lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over berries. Melt remaining 2 tablespoons butter. Drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar. Bake 30 to 40 minutes or until dough is lightly browned. Serve with whipped sweetened cream.
Combine all ingredients, except cola and marshmallows in large bowl. Blend at low speed of mixer. Beat at medium speed for 1 minute. Add cola and blend. Stir in marshmallows. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Sprinkle tomato slices with salt, pepper and brown sugar. Roll in cornmeal. Fry in hot bacon drippings until golden brown.
Cook broccoli with salt and boiling water 10 to 12 minutes or 5 minutes in microwave. Crush when cooked (2 1/2 cups). Heat butter; cook onion and blend in flour and milk. Stir until sauce boils and thickens. Add bouillon, cheese and broccoli. Reheat to boiling.
Brown beef in shortening. Add other ingredients and simmer slowly for a long time, until well done. Serve over hamburger buns.
Mix cake mix, 1/3 cup evaporated milk, melted butter and chopped nuts. Spread 1/2 of mixture in greased 9 x 13-inch pan. Bake 6 minutes at 350°.
Dissolve sugar, salt and shortening in milk. Add eggs. Dissolve yeast in water and blend everything in flour until dough is stiff. Let rise until double in size. Punch down and cut and work until flat. Drop into oiled pan in small rolls or cook in loaf pan. Let rise until double in size. Bake at 375° until brown.
To make the vinaigrette, mix the shallot, lemon juice, vinegar, salt and pepper together. Add the oil in a steady stream, stirring constantly with a whisk.
Cook chicken until meat falls off bone. Crush Doritos chips and put in bottom of casserole dish. Cut up chicken and put on top of chips. Mix soups and Ro-Tel. Heat until warm. Pour over chicken. Place cheese slices over this. Bake at 350° for 25 minutes.
Saute the garlic till brown. Add the onion, then the meat mixed with the shrimp, then all the vegetables, and the soy sauce. Mix until cooked, set aside. Boil the noodles with the chicken broth and drop a little of the olive oil, a dust of garlic powder, dust of white pepper, and mix until the noodles absorb the broth, then mix the vegetables to the noodles. Serve hot.
Mix ground beef, oatmeal, milk, onion, pepper and salt together. Make into balls and brown in 3 tablespoons of shortening and drain. Bring catsup, Worcestershire sauce, vinegar, sugar and water to a boil. Drop meat balls in and let simmer for a little while. Put into chafing dish and keep warm.
Melt butter in 9 x 13-inch pan. Crush 25 cookies. Spread over butter. Mix 2 cups Cool Whip, 1/2 cup powdered sugar and cream cheese. Spread over cookies. Mix chocolate and vanilla pudding with 3 cups milk until thick. Spread over cream cheese layer. Spread rest of Cool Whip over pudding layer. Crush last 3 cookies and spread on top. Refrigerate 1 hour.
Cream butter. Add sugar and beaten eggs. Dissolve baking soda and buttermilk together. Sift dry ingredients together. Add with milk. Add preserves and nuts. Bake at 350° about 45 minutes.
Mix crabmeat and onion and squeeze juice of 1/2 lemon over it. Salt and pepper to taste. Mix oil and vinegar (5 parts oil to 1 part vinegar) and stir in. Refrigerate 12 hours. Serve with crackers.
You will also need 1 big clean flowerpot and 1 beautiful flower, real or fake.
Cream Neufchatel cheese until smooth using a blender or fork. Add instant vanilla pudding mix and milk. Blend to a smooth consistency. Add flavor and juice (if desired). Stir well. Pour into crusts and add toppings before serving. Cherry pie filling is good topping. May chill or serve instantly.
Butter an 8 x 11-inch pan. Mix milk, sugar and butter in pot. Cook on high stirring frequently until it comes to a boil. Reduce heat to medium cooking for 5 minutes stirring constantly. Remove from heat. Stir in remaining ingredients and mix well. Pour into buttered pan. Cool before cutting.
Mix all ingredients together using mixer for about 2 minutes. Pour into pie crust and bake for 1 hour and 15 minutes at 300°. Immediately sprinkle with cinnamon. Place in refrigerator until set.
*Grated apples, applesauce, chopped apricots, mashed bananas, shredded carrots, cherries, dates, eggplant, figs, grapes, peaches, pears, pineapple, pumpkin, raisins, raspberries, strawberries (sliced fresh or drained), frozen yogurt, zucchini, whatever!
Saute onion, garlic and celery in a pressure cooker in canola oil. Add all other ingredients. Cook 15 minutes with pressure cooker top rocking. After pressure diminishes and pot can be opened, serve with any good bread.
Brown Meat with Garlic and Onion Powder. Add other ingredients. Put in a greased casserole. Top with Corn Chips (or Chinese Noodles). Bake at 375 for 25 or 30 minutes.
Saute onion and green pepper in bouillon dissolved in 1/2 cup of water. Add squash and seasoning; cook over medium heat, stirring occasionally until squash is tender, about 15 minutes. Add corn and cook another 5 minutes.
Melt candy bars and 1 stick butter. Cream the sugar and 1 stick butter. Mix all ingredients together, then eggs, one at a time. Bake in tube pan for 1 hour and 10 minutes at 325°.
*Other brands may be substituted; ingredients should include salt, pepper, garlic, celery seed, basil and marjoram.
Mix well and spread in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Partially freeze steak and slice into bite-sized pieces. Brown steak in oil in wok or skillet. Add water, onion, garlic and ginger and cook, covered, 15 minutes. Add peppers and cook 3 minutes. Mix cornstarch, sugar and soy sauce. Add to wok and cook until clear and thick. (Peppers should be tender-crisp.) Add tomatoes to wok; heat 2 to 3 minutes. Delicious with rice or mashed potatoes.
In saucepan, place margarine, dates, sugar, egg and vanilla. Cook over low heat for 10 minutes, stirring constantly. Remove from heat and add cereal and pecans. Mix well. Shape into 2 logs and roll in coconut. Wrap in foil and refrigerate. To serve, cut in thin slices.
Combine the macaroni, onion, pimento, green pepper and celery; let stand in the French dressing for an hour or more. Add the mayonnaise and cheese. Season with salt and pepper; toss. Serve in a salad bowl lined with crisp lettuce.
Cream margarine. Add	beaten eggs and vanilla flavoring. Combine sugar, flour and cocoa. Mix all ingredients together and add pecans or coconut if desired. Bake at 300° for about 20 minutes. I usually double this recipe.
Mix all together and place in baking dish (greased). Bake 1 hour at 350°.
Saute onion and beef. Add salt and pepper; drain fat. Add beans, Tabasco, catsup and vinegar. Bake at 350° for 30 minutes. Can be made a day ahead of time and baked later.
Brown (caramelize) sugar in the Pyrex dish you will be using for your baking. This can be done on top of the stove.
Cut up chicken; salt, pepper and flour it. Melt oleo in heavy skillet. Place chicken in melted butter; cook at 400° for 20 minutes. Turn chicken and add uncooked rice, sliced onions, green pepper and tomatoes; salt and pepper. Pour broth over this and return to oven for 40 minutes. Cover with lid.
Combine beef, rice, onion and seasonings. Place 1/3 cup meat mixture in each cabbage leaf. Fasten with toothpick. Place cabbage rolls in skillet; pour Hunt's tomatoes over top. Cover and simmer for 1 hour. Remove rolls to platter. Stir sour cream and flour into liquid in pan. Heat through. Serve sauce over cabbage rolls. Makes 4 to 6 servings.
Bake muffin halves in preheated 350° oven for 10 to 12 minutes, until crisp and golden brown at eggs. Rub with cut side of garlic. Combine pesto and cheese, spread on muffins. Quarter. Serve as dippers.
Combine salad dressing, eggs and vanilla. Combine all dry ingredients then add to salad dressing mixture. Mix well.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar until blended well. Stir in, not using mixer, the rest of the ingredients. Fold in well. Grease a 9 x 13-inch cake pan and use wax paper on bottom of pan. Flour sides of pan. Pour cake into pan, then sprinkle 1 cup chopped nuts over unbaked cake.
Dice and fry bacon until crisp. Add grated onion and cook until lightly browned. Add sauerkraut that has been rinsed and well drained. Place in casserole. Pour tomato juice over top. Sprinkle with buttered bread crumbs. Bake in 400° oven about 30 minutes. Yields 5 cups.
Melt butter in a pan at medium high. Add the sugar, cocoa and milk. Bring to a boil and let it boil for 3 minutes. Take pan off the burner. Add peanut butter; stir in. Then add the oatmeal. Spoon onto wax paper.
Put cabbage, carrots and onions in small bowl. Cover with sugar. Do not stir. Bring remaining ingredients to a boil. Pour over cabbage mixture. Do not stir. Cover, chill for 4 hours before serving. Will keep for 1 month in refrigerator and will be just as crispy.
Heat large frying skillet and grease until hot. Mix Tabasco and pepper sauce together; let set for 5 minutes. Take wings out; flour them lightly or as desired. Fry until golden brown.
Combine flour, salt and soda; set aside. In a large bowl, cream margarine and sugar together; add eggs and vanilla, beating well. Stir in flour mixture, bananas and pecans until thoroughly combined. Pour into a well-greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan and bake at 325° for 1 hour. Cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
Cover raisins and apricots in water and soak 30 minutes while cooking rice. Blend all ingredients together. Place in greased casserole. Cook 30 minutes or until firm in 350° oven. Makes 6 vegetarian main course meals or 10 individual servings.
Mix ingredients together. Drop into lightly greased miniature muffin pans. Bake at 350° for 10 to 12 minutes. Yields 24 miniature muffins. Perfect for brunch or luncheon.
Remove skin from salmon. Add well beaten egg and black pepper. Use fork and beat up salmon; mix well. Mixture will be juicy. Dip by tablespoon into cracker crumbs. Cover well and fry in small amount of canola oil until brown. Yield: 5 or 6 medium croquettes.
Wash jalapeno peppers. Pack tightly in jar. For every cup of vinegar, use 1/4 cup water, 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pickling spices. Heat mixture to boiling. Pour over peppers, so that they are well covered. Seal jars. Process pint jars 10 minutes in hot water bath.
Beat all ingredients except chutney and crackers in medium bowl until creamy. Stir in chutney. Pack into 2-cup crock or non-metal container; cover tightly. Refrigerate at least 24 hours, no longer than 2 weeks. Remove from refrigerator 1 hour before serving. Garnish with chutney, if desired. Serve with assorted crackers.
In a large mixing bowl, combine the first 4 ingredients. Chill overnight. Add Cool Whip before serving. (Betcha can't eat just one bowl!)
Line a cookie sheet with aluminum foil; cover with a layer of soda crackers. Combine the margarine and sugar; boil for 3 minutes. Pour over layer of crackers. Bake at 350° for 10 minutes. Sprinkle with chocolate chips and put back in oven until they are melted. Remove from oven and spread the melted chocolate all over the crackers. Let cool, then break into pieces.
Mix together cream cheese, confectioners sugar and Cool Whip. In another bowl mix pudding with milk. Combine pudding mixture and cream cheese mixture. Layer with crumbled Oreo cookies in large clay or plastic flower pot, ending with cookies, so it has the appearance of dirt in a pot. Stick a fresh or artificial flower in the center. Refrigerate. If using a fresh flower, wrap end in foil.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Cream shortening, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each egg. Alternately add flour and milk to the creamed mixture. Beat just until blended. Stir in apples and pecans. Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 30 minutes. Remove from oven. Prepare Caramel topping and pour over cake. Cool in the pan.
Cut up rhubarb and cook with 3/4 cup of water and sugar until rhubarb is tender. Add jello and stir well. Pour mixture into clean, hot jars. Mixture will be runny at first, but will set in the refrigerator. Keep refrigerated.
Combine sugar, salt, corn syrup, water, vinegar and butter. Cook to hard ball stage (250°). Pour hot syrup slowly over popcorn and mix carefully to coat each kernel. Shape mixture into balls. You can add walnuts, gumdrops, marshmallows or semi-sweet chocolate pieces. Greasing fingers makes handling easier. Makes 15 to 20 balls.
Melt chocolate. Add to oil and sugar. Add eggs, one at a time, then vanilla. Add dry ingredients. Chill dough overnight. May be left in refrigerator longer. Drop by small spoon into 10x sugar, making small balls. Place on cookie sheet. Bake at 375° for 10 minutes. Will bake with cracks in top.
Mix carrots, sugar, flour, cinnamon, soda and Wesson oil. Beat in eggs. Bake at 350 degrees 45 minutes. Makes 2 - 8-inch layers.
In small skillet over medium heat cook onions in butter until tender but not brown. Combine rice, cheese, chiles and tomato in large bowl. Add cooked onions.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining evaporated milk (1/4 cup), dry cake mix and margarine. Mix well. Divide dough in half. Press 1/2 into bottom of ungreased 9 x 13-inch baking pan (or 3-quart dish). Bake at 350° for 6 minutes. Remove from oven. Sprinkle chocolate chips and 1/2 of the chopped nuts over crust. Drizzle with caramel mixture.
Heat oven to 400°. Combine cherry and peach fillings in a 13 x 9-inch pan. Combine sugar and cinnamon in a small bowl. Separate each biscuit into two sections. Dip each in margarine and then in sugar and cinnamon. Arrange on top of filling. Bake 18 to 20 minutes until golden brown. Serve warm. Makes 8 to 10 servings. Bake time is 20 minutes.
Sift together flour, salt, baking powder, soda, cocoa and sugar. Add oil, hot coffee and milk and mix and add eggs and vanilla. Batter will be thin. Pour into 2 (9-inch) pans. (You can also make muffins.) Bake at 350° for 25 to 30 minutes. Cool cake in pans for 15 minutes and then complete cooling on wire rack.
Put first 4 ingredients in bottom of pan. Top with pecans and then place butter on top to melt. Bake in 350° oven for 30 to 45 minutes.
Mix all ingredients together. Put 1/2 batter in greased and floured Bundt pan. Sprinkle with 1/2 of topping over batter. Add remaining batter and finish with topping. Bake about 50 minutes at 350°. When cool, sprinkle with powdered sugar.
Place all ingredients ina 1-quart casserole dish; cover. Bake at 350° until done, about 15 to 20 minutes.
Mix first 5 ingredients with mixer for 2 to 3 minutes. Add chocolate ingredients. Spray bundt pan with PAM, pour in cake mixture. Bake at 350° for 50 minutes. Cool before removing from pan (10 minutes). Sprinkle top with powdered sugar.
Pour juices and water into bowl of electric percolator. Add lemon juice only if a more tart punch is desired. Put sugar, tea and cinnamon sticks into basket. Insert pumps and basket into percolator, cover and perk. Yield: 8 servings.
Place crab claws in 2-quart casserole dish. In another bowl, combine remaining ingredients, except ice, and stir well. Pour mixture over crab claws. Pour ice cubes over top; cover and refrigerate. Best if refrigerated overnight.
Fresh fruit is best. Combine cream cheese, juice and rind, mixing until well blended. Beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Chill. Layer fruit in glass bowl. Spoon cream cheese mixture over fruit. Sprinkle with nuts. Chill.
Cook macaroni until tender. Add corned beef, broken up. Mix soup and milk together and add onion and cheese, cut into small chunks. Put into greased casserole. Bake at 375° for 30 to 40 minutes.
Combine flour, sugar, baking powder and salt and sift together into a large mixing bowl. Add raisins and walnuts to the sifted dry ingredients. Combine beaten egg, vanilla and melted shortening and add to the flour mixture. Dissolve soda in the undrained crushed pineapple. Add to the flour mixture and stir just until blended. Pour the batter into greased 9 x 4 x 4-inch loaf pan. Bake in a moderate oven (350°) for about 1 hour or until done. Cool bread on wire rack. Cut bread in slices and serve spread with butter or cream cheese. Recipe makes one loaf nut bread.
Let cream cheese soften. Mix soup with cream cheese. Add lemon juice. Mix until lumps are out. Do not overmix. Drain shrimp and pat dry. Add to mixture. Chill.
Combine oatmeal, coconut and cocoa in a large bowl. In a large saucepan combine sugar, butter, milk and salt. Let come to a full boil. Remove from heat. Add vanilla and pour over dry ingredients. Mix well. Drop by teaspoonfuls on wax paper. Cool.
Use the same recipe for either pie. For Pecan Pie, mix first 5 ingredients together with vanilla. Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons. Bake at 350° for 1 hour. (Filling will be slightly soft in center.)
Layer all the ingredients in the pie shell. Top with grated cheese. Bake at 350° for 35 minutes or more. Serves 6.
Make cake by the box directions. Let cool completely. Poke holes in cake with toothpick. Mix pineapple and milk. Spread over cake, then top with Cool Whip. Refrigerate.
Wash and dry rice between towels. Heat shortening in heavy skillet over medium heat (325° to 350°) on controlled burner. Add onion. Cook, stirring frequently, until rice is browned and onion is tender. Add remaining ingredients. Cover and bring to a boil; reduce to low heat (175° to 200°). Cook for 30 minutes. Makes about 6 servings.
In dish, add rice, sausage, soups and mushrooms. Stir. Cover with foil. Bake 45 minutes at 350°. Remove foil. Stir and bake 15 minutes, uncovered, when baking for 15 minutes.
Put flour, sugar and salt in food processor, fitted with metal blade. Cut both types of fat into 1/2-inch pieces and drop into processor. Process for about 3 seconds, until flour and fat are barely combined. Remove the ice cubes and pour ice water into processor. Process again for 2 or 3 seconds, just until dough forms cohesive mass. If dough doesn't hold together, add a few more drops of very cold water and process briefly.
Cook and drain broccoli. Cut into bite size pieces. Cut chicken to bite size and add almonds. Place in buttered casserole in layers. Mix soup, milk, lemon juice, mayonnaise and curry powder and pour over chicken and broccoli. Brown bread crumbs. Combine with grated cheese and sprinkle on top. Bake 40 minutes at 350°.
Set oven to 350°. Cream together butter and peanut butter. Beat in the sugars. Stir in the rest of the ingredients. Arrange by teaspoonfuls on cookie sheets. Press flat with a floured spoon or mark with a floured fork. Bake until firm (about 10 minutes). Makes 60.
Cut squash and onion and cook until tender in a small amount of water. Break up lightly. Add milk, egg, butter, cheese, salt and sugar. Mix. Pour in greased baking dish and sprinkle with buttered bread crumbs. Bake in 350° oven for about 25 minutes or until firm.
Combine all ingredients, except bananas; mix well. Slice and mix in bananas when ready to serve.
Combine cornmeal, flour, baking powder, salt and sugar. Make a well in center of mixture. Combine milk, egg substitute, margarine, corn, cheese, chiles, onion and red pepper. Add to dry ingredients, stirring until just moistened. Pour into a 9-inch square pan coated with cooking spray. Bake at 425° for 25 to 30 minutes or until golden brown. Yields 16 servings.
Chill evaporated milk thoroughly. Mix jello with boiling water. Add cold water and sugar. Dissolve well. Using a blender, whip the evaporated milk until frothy. Pour into ice cream freezer along with crushed berries, salt and enough milk to fill freezer. Chill about 1 hour and freeze according to freezer directions.
Beat eggs with sugar; add oil, water and pumpkin. Add baking soda, salt, cinnamon, cloves, nutmeg, ginger and flour until mixed well. Add nuts and pour into 3 greased and floured loaf pans. Bake for 1 hour at 350° or until toothpick comes out clean.
Peel potatoes if the skin is tough. Otherwise, just rinse and pat dry. Cut potatoes into thin slices, but not all the way through. Place potatoes in a microwave-safe dish or pan. Sprinkle with melted butter and the herbs of your choice. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes. Cool for 5 minutes, then sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes on High, until cheeses are melted and potatoes are soft. Sprinkle with salt.
Mash avocado with a fork. Blend in remaining ingredients, except mayonnaise. Spread mayonnaise over top of dip to keep it from darkening.
In Dutch oven, saute in oil the onions, celery and green pepper. Blend in flour and seasonings. Add tomatoes and vinegar and simmer for 15 minutes. Add shrimp and peas and cook just until heated through. Serve over rice.
Cut cream cheese into Eagle Brand milk. Add lemon juice. Blend well, then add fruit cocktail and crushed peaches. Stir in pecans and Cool Whip. Pour into 2 pie shells and chill.