HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well. Store in airtight container. To serve: Place 1/3 cup mix per cup hot water.
Cook carrots until tender. Chill. Mix all other ingredients. Add carrots and marinate overnight.
Spray 9 x 10-inch baking dish with Pam. Melt butter in a saucepan. Then add dry soup mix. In another bowl, mix hash browns and cheese. Then pour in baking dish. Pour butter and soup mix over hash browns. Bake at 350° for 30 minutes.
Heat to boiling point. Add remaining ingredients and simmer about 15 minutes. Strain and serve warm.
Brown meatballs. Throw everything in crock-pot. Ready in about one hour.
Place first 9 ingredients in a stock pot over heat; bring to a boil. Reduce heat and simmer for about 2 hours or until beans are very soft. When beans are mushy, add spices, thyme and lemon juice. Cook over low heat and puree in batches in a food processor fitted with a metal blade. Return puree to stockpot and stir in sherry. Adjust seasonings to taste. Cook over low heat for about 5 more minutes or until heated through. Serve immediately and garnish with egg white and lemon slice.
Combine garlic and vegetable oil in a small mixing bowl. Cover and let stand several hours.
Combine all ingredients (except chicken breasts and oil); heat until cheese melts, stirring constantly. Remove skin and bones while chicken breasts are partially frozen (easier to hand). Cut meat into cube pieces; allow to completely thaw and drain. Cook in hot cast-iron skillet with vegetable oil (enough to cover bottom of skillet), stirring meat constantly until meat is done. Season with salt and pepper while frying. Allow oil to drain before adding meat to sauce. Only put enough chicken in skillet to cover bottom each time.
Cream oleo and sugar. Add egg yolk and vanilla. Mix flour and cinnamon. Add to creamed mixture. Spread in 9 x 13-inch pan. Brush with slightly beaten egg white. Bake 12 to 15 minutes at 350°.
Wash lettuce. Pat dry with paper towel. Place on salad plate. Lift one pear half, one prune, 2 orange segments and 1 cherry from containers. Place on paper towel to dry. Place pear half, cut side down, on leaf. Cut prune lengthwise. Remove pit. Place one prune half at large end of pear half for the ear. Scoop out tiny hole in pear; place in the raisins for the eye. Cut cherry in half. Place 1 piece at narrow end of pear for nose. Use orange segments for collar. Continue until you use all ingredients. Fun to make with children.
In a shallow bowl, combine oil, water and salad dressing mix. Place the stuffing mix in another bowl. Dip fillets in salad dressing mixture, then in stuffing. Place on greased baking sheet. Bake in preheated 425° oven for 15 to 20 minutes or until fish flakes easily with a fork.
In a quart casserole, stir together all the ingredients. They will not fill the baking dish. Bake covered in a preheated 350° oven for 45 to 60 minutes.
Cut sausage into 3-inch pieces. Cover with water and cook until tender; drain. Slice lengthwise to form a pocket. Arrange on cookie sheet, pocket side up. Drain yams and pineapple (reserve 3 tablespoons juice). Mash potatoes and pineapple. Add sugar, spices and juice; cream well. Spoon filling into sausage pockets. Dot with butter.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine butter, brown sugar, sugar and vanilla. Beat at medium speed until creamy (3 to 5 minutes). Add egg. Beat well. Gradually add flour mixture. Stir in peanut butter morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes. Makes about 6 dozen 2-inch cookies.
Mix and boil all ingredients (except berries) until thick, about 5 minutes. Place berries into baked, cooled pie shell. After boiled mixture has cooled, pour over berries. Place in refrigerator. Add Cool Whip when ready to serve. Makes 1 pie.
Melt butter. Add garlic, salt, mushrooms and parsley. Saute, stirring until mushrooms are cooked. Stir in flour, then sour cream. Blend well (thicken). Pour into chafing dish. Grind pepper over. Serve with Melba toast or toast points.
Combine all ingredients except water. Mold in 2 loaf pans. Remove from pans. Place in 7 x 11 greased baking dish. Add water. Bake at 350° about one hour. Serves 6 to 8.
Wrap bacon around bread sticks that have been dipped into cheese. Roll again in cheese. Bake at 350° until crispy.
Brown ground chuck and onion. Add seasoning, tomato paste, soup and water. Simmer about 15 minutes.
Combine ingredients; beat well and pour into unbaked pie shell. Bake at 350° for approximately 45 minutes.
Melt margarine and chocolate together. Stir in remaining ingredients. Sprinkle coconut on large piece of waxed paper. Divide mixture in 2 parts. Put 1/2 on coconut covered paper. Shape into long roll with coconut on outside. Do the same with other half. Chill in refrigerator overnight before slicing.
*If adding broccoli, mushrooms or other foods, cut milk to 3 cups.
Spray a 9 x 13-inch pan with Pam. Mix 1st two ingredients in bottom of pan. Then mix the German chocolate cake mix as directed. Pour over nuts and coconut.
Preheat oven to 350°. Beat eggs and add the rest of the ingredients. Pour in greased pie pan. Bake 35 to 40 minutes. Pie will be slightly brown on top. Serve hot like a quiche.
Saute onion in small amount of butter. Mix mushroom soup, milk and onion. Add salt and pepper. Mix bread cubes with melted butter. Add to mixture. Put layer of carrots, then part of mixture, another layer of carrots and rest of mixture. Top with 6 strips of cheese. Bake in 350° oven for 25 minutes.
Divide tomato sauce in half. Mix all ingredients together, reserving half of sauce and the cheese cubes. Shape into small loaves and place in greased baking pan. Push cheese cubes into each loaf. Pour sauce over loaves. Bake at 350° for 45 minutes.
In saucepan, boil sugar, water, salt and syrup until it forms a hard ball. Gradually add to beaten egg whites. Add vanilla and nuts. Beat until stiff enough to spoon out on waxed paper.
Cream shortening and sugars on medium speed for 5 minutes. Add eggs and vanilla to creamed mixture and beat until light and fluffy. Combine dry ingredients. Add on low speed to creamed mixture. Add nuts and chocolate chips. Mix until blended.
Combine first 3 ingredients in large kettle. Cook, stirring while sugar melts. Cook until 300° on candy thermometer or very brittle in cold water. Remove from heat and add baking soda. Stir gently. Pour quickly in 9 x 13-inch buttered pan. Cool completely and break in pieces. Dip pieces in melted chocolate and set on wax paper to cool. This candy tastes just like candy at Christmas called angel candy.
Cook chicken breasts, cool down and cut bite size. Add chopped celery, parsley, chives and lemon juice. Cut crab meat to bite size and add to bowl. Add salt and pepper to taste. Add mayonnaise, enough to moisten. Toss lightly. Sprinkle dash of paprika on top. Chill and serve. Serves 6.
Drain zucchini well and put in a large bowl. Add onions, flour, water, oil, eggs and chicken stock (broth), and stir well to make a mix. Add salt and pepper to taste and stir more. Oil baking pan and pour contents in. Preheat oven to 350° 15 minutes prior to baking. Bake pie for 1 hour or until brown and serve.
Mix all ingredients except oats, peanut butter and vanilla. Let boil for 1 minute, then add the rest of the ingredients. Spoon out on wax paper.
Mix in order listed. Cook in saucepan over medium heat until it forms a ball. Store in covered container and have loads of fun with your children or grandchildren.
Pop the popcorn. Combine in saucepan the brown sugar, corn syrup and margarine. Cook over low heat to hard ball; remove from heat. Add 1 can of sweetened condensed milk. Pour over popcorn; stir to coat.
Mix pancake batter. Pour into 3 to 4-inch pancakes. Cut thin pieces of banana, placing several pieces in pancake before flipping. Serve with maple syrup. Great.
Wash beets and boil until cooked, then peel them, slice them and put them in the syrup mixture. Bring to a boil; pack in jars and seal while hot.
In large pot heat olive oil. Add pork bones until lightly browned. Add 1/2 clove garlic, then add puree and water. Put in crushed tomatoes and put in some Parmesan cheese. Add salt, pepper, sugar and 6 basil leaves. Put in some more garlic. Bring to boil, then turn down heat to low. Cook about 2 or 3 hours. Stir well every so often. Serve with favorite pasta and garlic bread. Enjoy.
Melt chocolates in double boiler, stirring until smooth. Remove from heat. Mix in peanut butter, salt and vanilla. Spread mixture in a greased 8-inch square pan. Chill pan in refrigerator until mixture is firm. Cut into 1-inch squares.
Mix all ingredients together in a large bowl, saving dressing for last. Pour dressing over caviar and let sit for 1 hour. Drain excess dressing and serve. Good with corn chips.
Mix onion, cheese, soup, sour cream, salt, pepper and parsley together well. Add potatoes and pour into a 2 1/2-quart buttered casserole dish. Top with cracker crumbs mixed with melted butter. Bake at 350° for 30 minutes.
Sieve 2 cups of berries using both pulp and juice. Mix flour and sugar; add to sieved strawberries. Cook for 10 minutes; cool. Dissolve gelatin; mix with strawberry mixture. Mix cream and cream cheese; spread in pie shell. Line pie shell with remaining whole berries. Pour cooled strawberry mixture over top. Chill. Serve with whipped cream. Serves 6 to 8.
You may substitute the cream of chicken soup for cream of mushroom soup, tuna (7 ounce can) for the chicken and peas for the green beans for a different taste.
Cream butter and shortening thoroughly; gradually add sifted flour and cornstarch. Mix until flour is moistened. Spread on cookie sheet; refrigerate overnight. Bake starting at 300° for 1 hour. Optional: Chop up 2 large Cadbury milk chocolate bars and sprinkle over hot cookies. Spread when melted. Cut while warm.
Soak yeast in lukewarm water. Heat cottage cheese to lukewarm. Add sugar, onion, butter, dill seed, salt, soda, egg and yeast mixture. Add flour to make a stiff dough, beating well after each addition. Knead, then cover and let rise in a warm place until doubled, about 50 to 60 minutes. Stir down; turn into a well-greased 1 1/2-quart round 8-inch casserole dish and let rise in warm place about 30 minutes or slightly more. Bake at 350° for 40 to 50 minutes.
Mix flour, baking powder, salt, sugar, milk, lard and nuts. Spread in a 9-inch square pan. Mix the brown sugar and cocoa; spread on top. Pour hot water evenly over top. Bake at 350° for 45 minutes.
Preheat oven to 325°. Mash bananas with fork. Stir in other ingredients. Pour into buttered loaf pan. Bake 1 hour at 350°.
In medium pan bring water, rice and salt to a boil. Cover and simmer for 15 minutes or until rice is tender. Remove from heat and stir in milk, vanilla and raisins. Return to heat and quickly stir in eggs. Stir constantly over low heat until pudding coats metal spoon. Pour into serving dish and sprinkle with nutmeg. Serve warm or cold. Makes 4 to 6 servings.
Cream together butter, oil and sugars. Add eggs and vanilla. Sift flour and cream of tartar into a large bowl. Add creamed mixture to dry ingredients. Drop by tablespoon onto cookie sheet. Press down with fork or bottom of a glass. Bake at 375° for 12 minutes or until nicely browned. (You may want to use only 1/4 the amount of ingredients.)
Grate carrots, cheese and onions; add salt, pepper and milk to soften. Mix together until it forms a sort of paste. Let stand for a while until flavors blend (at least 1 hour). To serve, spread mixture on rye rounds (party rye) and toast. Serve hot.
Cook and drain broccoli. Add all ingredients, except cheese and cracker crumbs. In a 2-quart casserole, alternate mixture, cheese and crumbs. Finish with crumbs on top. Cook at 350° for 30 to 45 minutes, covered with foil, or until bubbly. Remove foil and brown crumbs.
Combine egg white and honey in a bowl. Gradually add sugar, beating well. Dip or spread on cookies. Lay one layer at a time to harden. "Very tasty."
Cut apples in half and remove cores. Place 1 dot butter and 1 caramel in apple. Butter a small baking dish. Add apples and 1/2 inch water. Bake 15 minutes at 475°.
Cook chicken breasts. Blanch broccoli. Drain broccoli and line the outer sides of a 9 x 13 inch glass dish leaving it hollow in the center. Shred chicken and fill the hollow cavity in the middle of the broccoli. Mix soup, milk, mayonnaise, curry powder and cheese. Pour over broccoli and chicken. Crush or crumble stuffing mix and put evenly over entire casserole. Bake uncovered for 35 to 40 minutes at 350°. Serves 4.
Melt butter and mix ingredients together well. Bake at 350° for 40 to 50 minutes in an unbaked pie shell. Yield: 2 large pies or 3 small pies.
Add butter, salt, pepper, onion, milk, cheese and crackers to squash. Beat eggs and add to mixture. Pour into greased baking dish and bake 30 to 40 minutes at 350°.
Mix and put into pie shell (mix just with spoon). Put into pie shell and chill. Makes about 1 1/2 pies. Double makes 3 pies.
Put butter and milk in 2-quart bowl. Cook on High 45 seconds or until melted. Stir in frosting mix. Cook on High for 1 1/2 to 2 minutes or until bubbly. Stir twice. Stir in food coloring to tint. Add extract. Drop mixture by teaspoon onto wax paper. When cool, store in airtight container.
Squeeze shrimp, scallions and celery very well to get water and juice out. Mix all ingredients together. Serve on a bed of lettuce with soup or on a sandwich.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla. Beat with mixer 3 minutes. Pour in 9-inch pie pan sprayed with nonstick spray. Sprinkle with nutmeg. Bake at 350° for 40 minutes. Makes its own crust.
Mix cake mix, 1/2 cup cooking oil, 1 cup warm water and eggs and beat 2 minutes. Add pudding and beat 1 minute. Fold in poppy seed. Bake 1 hour at 325°. Makes 2 loaves or 1 Bundt pan. Best if frozen several days.
Brown meat in oil in large pot. Remove meat and saute vegetables. Add seasoning, Worcestershire sauce, broth and tomato sauce; simmer 15 minutes. Add meat and rice; stir. Cover and cook 30 minutes, stirring occasionally. Cook 20 minutes more over low heat. Serves 8.
Heat pepper and onion in butter. Add spaghetti to chicken broth and cook until tender. Combine all ingredients together in casserole dish. Cover with cheese. Bake at 350° until cheese bubbles.
Boil the first 6 ingredients together for 3 minutes; cool. Add the beaten eggs, soda, salt and artificial sweetener. Add the flour and baking powder. Drop by spoonfuls onto greased cookie sheet. Bake for 15 minutes at 350°.
Coat a medium saucepan with vegetable cooking spray; place over medium heat until hot. Add onion and green pepper; saute 1 minute. Add jalapeno pepper and garlic. Saute an additional 3 minutes or until onion is tender. Add ground turkey; cook 5 minutes or until turkey is browned, stirring frequently. Add chopped tomatoes and remaining ingredients; stir well. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Yields 6 servings.
Cut wieners into 1-inch lengths. Mix all other ingredients and add wieners. Cook in crock-pot for several hours on low heat.
Slice apples; mix with sugar, salt, cinnamon and lemon juice. Pour into unbaked pie shell. Dot with butter; put pie top on top and crimp around edge with floured fork or fingers and thumb. Bake in preheated 450° oven for 10 minutes; reduce heat to 350° and bake 30 minutes.
In saucepan, bring sugar and milk to soft ball stage. Remove from heat. Stir in peanut butter, marshmallows and vanilla. Pour into buttered pie plate.
Cream butter, the cream cheese and sugar well. Add vanilla. Slowly add flour. Place on ungreased cookie sheet and bake 8 to 10 minutes at 400°. Makes 2 dozen.
Beat first 3 ingredients, then add buttermilk and soda. Sift and add flour, salt and baking powder; mix well. Roll out and cut. Bake on low heated griddle on top of the stove. Brown on each side and cool.
Drain oranges into saucepan. Combine cornstarch and sugar; add to juice in pan. Bring to boiling point; cook for 1 minute, stirring constantly. Remove from heat. Immediately add Jell-O; stir well. Cool slightly and pour into pie shell. Refrigerate until set. Top with Cool Whip.
Melt butter in deep Pyrex dish; set aside. Mix sugar, flour and salt; add milk. Pour over melted butter. Do not stir. Pour peaches and juice over flour mixture. Do not stir. Bake at 375° for 45 minutes.
Cream together shortening, sugar and eggs; beat well. Sift dry ingredients together. Add to cream mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes or until well done. Remove; cool on rack. Wrap and store overnight.
Mix mayo and sugar. Gradually add vinegar. Add sliced cucumbers and onions. Store in refrigerator.
Combine. Bake in a tube pan for 60 minutes at 325°. Turn out immediately and, while still hot, glaze with:
Put all ingredients in bowl and mix together well. Bake at 350° for 45 minutes. Take out of oven and spread additional ketchup on the top and then bake for another 15 minutes.
Add sugar to cream cheese. Blend well. Add eggs, one at a time and blend. Add vanilla. Measure 2 cups cheese mixture and fold into melted, cooled chocolate. Add lemon juice to remaining cheese mixture. Pour into well-buttered 10-inch pie pan. Top with chocolate mixture. Bake at 350° for 40 to 45 minutes. Cool, then chill.
Preheat oven to 350°. Melt caramels with 1/2 cup of evaporated milk in double boiler. In mixing bowl, combine rest of milk, butter, and cake mix. Take 1/2 of cake mix and spread on bottom of greased 13 x 9 x 2 inch pan. Press out with hands. Bake for 6 minutes. Remove from oven. Sprinkle chocolate chips on top of cake. Spread melted caramels on top of chips. Crumble the rest of the cake mix on top. Bake for 16-18 minutes.
Layer the bottom of a greased 9 x 13-inch pan or jellyroll pan with 1 jar of nuts. In a medium saucepan, melt oleo and marshmallows. Add the condensed milk and peanut butter chips. Stir until melted. Evenly pour over layered nuts. Top with the second jar of peanuts. Press with fingers. Let set until firm. Cut into squares and serve.
Melt 1/2 stick margarine in non-stick skillet, add flour, stir and cook 1 minute (until pasty on low heat). Add shredded cheese, cook until melted; remove from heat and set aside. Drain cooked beans and put in baking dish (9 x 13), pour cheese mixture over top. Crush 1/2 package Ritz crackers and mix with melted margarine. Spread on top of casserole and bake at 350° for 30 minutes.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in margarine. Coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Slice, arrange and pat cookie dough on foil lined pizza pan to form 1 large cookie. Bake at 350° for 10 to 15 minutes. Cool. Arrange fresh fruits on cooled cookie sheet. Glaze with a mixture of orange marmalade and water. Bananas should be treated with lemon juice to preserve freshness and prevent discoloring.
Brown sausage in saucepan or skillet. Add celery, mushrooms and onions; cook 3 minutes. Add broth and seasoning. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Makes about 5 cups stuffing or 10 servings.
Mix all together until mixed well. Knead until smooth; work with hands. Roll out to 1/2-inch thick. Bake on low heat until light brown. Serves 36.
Preheat oven to 350°. Grease a 9-inch spring-form pan.
Sift dry ingredients together, add shortening and blend together until corn meal consistency. Pour milk into flour mixture and add egg. Stir to stiff dough. Knead 5 minutes. Roll to 1/2-inch thick. Cut and bake on cookie sheet for 10 to 15 minutes at 450°.
Brown onion, pepper and hamburger. Then add remaining ingredients. Bake 20 minutes at 350° in a casserole dish.
Cook and mash potatoes, adding milk to them. Steam cabbage. Drain and chop fine. Combine potato mixture and cabbage. Season to taste.
In a heavy saucepan, combine corn syrup and brown sugar; cook until it boils. Stir in condensed milk; stir until it comes to a second boil. Add butter; cook for another 3 minutes. Pour over popcorn; stir until all is coated. Shape into balls.
Combine ground beef and onions; brown in a skillet. When browned, drain off grease and return to skillet. Add 3 cups Cheddar cheese and stir. Mixture will stick together. Warm tortillas in microwave for 2 to 3 minutes until flexible. Fill and roll each enchilada with 2 tablespoons of meat mixture.
Cream the cream cheese, whipping cream and sugar. Add all other ingredients and pack in mold that has been lightly sprayed with Pam; cover tightly and freeze until ready to serve. Slice thin and serve on lettuce leaf.
Chop and slice broccoli and stems fairly thin. Saute garlic in oil. Stir-fry broccoli in garlic and oil. When almost tender, sprinkle Parmesan cheese over while still stirring with fork. Cook 2 more minutes and serve.
Cream butter, add sugar and cream together until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add milk and mix well. Prepare flour and sift together with baking powder and salt. Add to mixture and mix until smooth.
Boil sugar, milk, butter and cocoa, then add salt, vanilla, peanut butter and oats until it loses its shine. Drop by teaspoon onto waxed paper. They will set up while cooling.
Place bread cubes in bottom of greased 13 x 9-inch pan. Brown and drain sausage. Spread over bread and sprinkle with grated cheese. Beat together eggs, milk and thyme; add pepper. Pour over casserole. Bake at 350° for 35 to 40 minutes.
In a large 2-quart casserole, combine the rice and soup. Place chicken on top of mixture; sprinkle with dry onion soup mix. Cover with foil and bake at 350° for 2 hours. You can uncover for the last 15 minutes, until slightly browned.
Beat eggs; add sugar, flour, salt, cinnamon and syrup and stir. Add	nuts, vanilla	and melted butter. Pour into unbaked pie shell.	Bake 45 minutes at 350°.
Preheat oven to 450°. Grease a 9 x 1 1/2-inch round pan or 8 x 8 x 2-inch square pan. Mix all ingredients in medium sized bowl. Beat vigorously for 30 seconds. Pour into pan and bake 25 to 30 minutes or until golden brown. Serve warm.
Preheat oven to 350°. Pat chicken with paper towels. Combine flour and pepper and sprinkle over both sides of chicken breasts. Heat the olive oil in a large skillet over medium heat. Saute chicken 15 minutes until lightly browned. Remove from skillet with a wide cake turner and place in a large heat-proof casserole. Saute onion, garlic, green pepper, curry powder and thyme. Saute in skillet 5 minutes until lightly browned. Add tomatoes. Stir until heated through. Pour tomato mixture over chicken casserole. Bake, uncovered, for 30 minutes until tender.
In a medium saucepan, cook pepper in butter or margarine until tender. Add soup, milk, chicken and pimiento. Heat, stirring occasionally. Spoon into shells. Makes 6 servings.
Preheat oven to 350°. Combine first 6 ingredients in a large bowl and mix thoroughly. Season with salt and pepper to taste. Pour into a 1-quart baking dish. Combine remaining ingredients in a small bowl and sprinkle over top. Bake until golden, about 35 to 40 minutes.
Rinse scallops. In a mixing bowl, combine lime juice, oil, honey, soy sauce and ginger. Add scallops and mix until well coated. Cover and chill 3 to 6 hours, stirring frequently. Remove scallops from marinade, reserving marinade.
Dust short ribs in flour and pepper (no salt). Brown short ribs and garlic in small amount of oil in Dutch oven. Drain. Mix soy sauce, honey and water. Pour over ribs and bake in 350° oven for 2 hours.
Cut Crisco into flour. Add salt, egg, water and vinegar. Form into a ball. Wrap in wax paper and refrigerate until cold. Will keep for 2 to 3 weeks if kept in airtight container.
Mix mayonnaise, catsup and milk until smooth. Add more milk or catsup if too thick. Finely chop egg and pickle if used. Use salt, pepper and garlic salt to taste. Serve on green salad. Keeps several days in the refrigerator.
Mix onion and water. Add cream cheese and mayonnaise. Add dried beef which has been snipped. Refrigerate before serving. Good with crackers.