HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion in oil in large saucepan over medium heat until tender. Add ginger and pumpkin pie spice; cook for 1 minute. Add squash and apple juice; heat to boil. Cover, reduce heat to low and simmer for 15-20 minutes or until squash is tender. Puree soup in blender or food processor in batches, until smooth. Return to saucepan; heat through. Serve soup hot or chilled with crackers. For thinner soup, add water to desired consistency.
Layer sauce, cheeses and pepperoni over crackers. Microwave 30 seconds on High.
Cream together sugar, eggs, oil and vanilla. Add flour, baking powder, baking soda, cinnamon, salt, raisins and nuts. Mix in carrots. Pour in cake pans and bake at 350° for 1 hour and 15 minutes.
Cut margarine into baking mix until mixture resembles fine crumbs. Stir in milk until mixture begins to form a ball and cleans sides of bowl. Pat dough on bottom of ungreased pie dish or pan and work on top to sides and rim. Bake until done at 350° for 5 to 8 minutes.
Mix and mold into a loaf. Bake at 375 degrees for approximately 40 minutes. After 30 minutes, take meat loaf out of oven and cover it with ketchup. Put it back in oven and bake it for 10 more minutes.
Lightly coat an 8 x 8 x 2-inch baking pan with cooking spray and set aside. Place spinach in a medium size heavy saucepan with just the water that clings to the leaves; cook, covered, over moderate heat for 2 to 3 minutes or until wilted. Drain and cool, then with your hands, squeeze out liquid. Chop fine and set aside. Heat oven to 400°.
Soak bread for about 10 minutes in 1 quart of the water. Take bread out and put in a large bowl with tomatoes, garlic, olive oil, vinegar, salt, white pepper, chunks of cucumber, green pepper and the yolks of the hard-boiled eggs. Put 1/3 of the mixture into blender with 1/4 cup of the water from the soaked bread. Run on high speed for 10 seconds or until smooth. Repeat process on high speed until the ice is dissolved. Add to soup. Refrigerate for at least one hour.
Melt marshmallows with sugar and milk. Cook until melted. Remove from heat. Add coconut. Mix well. Set aside.
Preheat oven to 350°. Soften cheese to room temperature. Press cottage cheese through a sieve or food processor. Using mixer, mix cottage cheese, cream cheese and salt. Prepare frosting mix as directed. Add frosting mix to cheeses, blending well. Add 1 teaspoon grated lemon rind. Pour into prepared crust and bake 35 minutes. Upon removal from oven, carefully spread surface with sour cream. Cool to room temperature. Chill and serve with crushed strawberries on top.
Crush graham crackers in a 9 x 13-inch pan. Cream butter, eggs and powdered sugar; beat until fluffy and spread over crust by tablespoons. Dissolve jello in hot water; add frozen raspberries and let set until thick. Then spread over creamy mixture. Whip cream, sugar and vanilla. Spread over raspberries and let stand overnight or all day.
Combine cornstarch, salt and pepper in plastic bag. Add chicken and shake to coat. Remove chicken, save cornstarch. Melt 1 tablespoon butter in large skillet. Add chicken and brown (approximately 5 minutes). Add the rest of butter, turn chicken and brown the other side; transfer to plate. Dissolve cornstarch in the chicken broth. Whisk the broth, o.j., mustard and honey into the pan drippings. Bring to boil stirring constantly over medium heat. Return chicken, lower heat to medium low and cover. Cook approximately 8 to 10 minutes until chicken is opaque. Divide chicken and sauce among 4 plates.
Combine butter, sugar and vanilla in a medium mixing bowl. Beat well. Add eggs and beat well. Stir in flour. Gradually stir in chocolate chips, pecans and coconut; pour in pie crust. Bake at 350° for 35 to 40 minutes.
Melt chocolate over hot water in double boiler, then cool. Beat eggs and shortening together well. Add sugar; beat until well mixed. Stir in flour, salt and nuts. Mix well. Spoon into greased and floured pan that is 9 x 5-inch. Bake at 350° for 30 to 35 minutes.
Brush bottom of 13 x 9-inch pan with oil. Mix Parmesan cheese, flour and seasonings; coat chicken. Arrange skin-side down in pan. Bake 45 minutes at 425°. Turn chicken and spread spaghetti sauce on top. Sprinkle with Mozzarella cheese. Bake until cheese is melted.
Place oil, eggs and sugar in a large mixing bowl and beat well. Stir in flour, soda and cinnamon into egg mixture until well blended. Fold in vanilla, carrots, pineapple, coconut and nuts, blending well. Pour batter into a well-greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Have the glaze ready to pour over the hot cake.
Brush two 11 x 17-inch baking sheets with olive oil. Divide dough in half. Roll 1 dough piece out to edges of 1 prepared sheet. Place half of pepperoni slices in crosswise rows on dough, leaving 1/2-inch borders at ends. Sprinkle with half of Mozzarella, half of garlic powder, half of basil, half of oregano and half of onion. Top with half of Parmesan. Season with salt and pepper.
Thaw frozen shrimp. Dissolve instant bouillon in boiling water. Heat oil in a deep skillet. Cook onions, garlic and shrimp in hot oil over medium heat for 3 minutes, stirring frequently. Stir in salt, ginger, pepper and green beans. Mix well, then cover. Let simmer for 5 to 8 minutes until beans are crisp cooked. Stir cornstarch in cold water. Add to shrimp mixture. Cook, stirring constantly, until thick and clear. Serves 6.
Mix oil, sugar and eggs. Add flour, soda, cinnamon and salt; blend with mixer. (If mixture is too thick to work with, add some strawberry juice.) Blend in strawberries and nuts. Pour into 2, greased and dusted with flour, loaf pans (9 x 5-inch). Bake at 350° for 1 hour or until toothpick comes out clean.
Cook macaroni following package directions. Mix cooked chicken and Italian dressing with hot macaroni. Cool. Blend mayonnaise, lemon juice and mustard. Stir in chopped onion, olives, cucumber, celery, pepper and salt (if desired). Add to macaroni mixture. Mix well and refrigerate overnight. Serve on lettuce leaf. Serves 14 to 16.
Stir together cereal, flour and soda and set aside. Beat margarine and sugars; add eggs and beat well. Stir in cereal and mix well. Drop tablespoon size onto ungreased cookie sheet. Bake at 350° for about 12 minutes or until light brown.
Mix dry ingredients together and add the blended liquid to dry, mixing with a fork. Press ingredients around side and bottom of 9-inch pan. Bake at 425° for about 10 minutes or until lightly brown. Cool; fill with your favorite filling.
Combine sugar, mustard, salt, vinegar and onion juice. Mix well. Add oil slowly, beating constantly with electric beater, until mixture becomes thick. Add poppy seed and beat a few minutes longer. Yields 3 1/2 cups. Can be made in blender.
The night before, cook your sausage; crumble it in the skillet. In a casserole dish, put the sausage, eggs, cheese and crumbled up bread. Stir them together and place, covered, in your refrigerator.
Cut eggs in half. Remove the yolks and mash with a fork. Add the mayonnaise, vinegar, salt, sugar and mustard. Mix until creamy. Fill egg whites with the yolk mixture. Sprinkle with paprika.
Leave cauliflower whole. Cook, covered in lightly salted boiling water 25 minutes or until tender-crisp. Drain. Cut broccoli flowerets from stems and cut stems into thin lengthwise slices. Cook flowerets and stems, covered, in lightly salted boiling water 10 minutes or until tender-crisp. Drain and cook bacon until crisp.	Drain, reserve 3 tablespoons drippings. Crumble bacon and set aside. Saute onion in reserved drippings just until soft. Stir in brown sugar, vinegar and seasonings. Simmer 3 minutes and spoon about half of broccoli into a heated serving bowl. Place cauliflower on top and arrange remaining broccoli in a ring around edges. Pour hot dressing over vegetables and top with bacon.
Combine butter, cocoa and cola in saucepan. Heat until boiling. Add 10x sugar and mix well. Stir in nuts. Spread on cake.
Beat egg whites until stiff; add 3/4 cup sugar and powdered sugar. Continue beating well. Add vanilla and salt. Line buttered pie pan with brown paper.Dust with flour. Pour mixture onto paper. Bake 1 1/2 hours at 300° For Filling: Beat the egg yolks slightly on top of double boiler. Stir in 1/2 cup of sugar, lemon juice, rind and salt. Cook over boiling water, stirring until thick, 8 to 10 minutes. When mixture cools, whip the cup of cream and fold into it. Pour into meringue shell and chill for at least 12 hours.Serve.
Mix first three (3) ingredients. Sift dry ingredients together. Add to liquid mixture. Grate zucchini. Add to batter along with nuts. Blend well. Pour into 2 well-greased loaf pans. Bake at 325° for approximately 45 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 400°. Place chicken between sheets of waxed paper and pound until 1/4-inch thick. Sprinkle one side of chicken each with parsley. Top with sliced ham and cheese. Roll up jelly roll fashion; fasten with toothpick.
Cook chicken. Bone and dice. Saute onion, celery and pepper in butter until tender. Cook noodles in chicken stock; drain, leaving about 1 cup stock in noodles. Mix the soup, mushrooms and cheese with the sauteed vegetables and chicken. Toss with the noodles, adding more stock if needed. Sprinkle with Parmesan cheese and bake at 350° for about 1 hour.
Clean shrimp. Make a mixture of eggs, milk, baking powder and vinegar. Marinate shrimp for at least 1 hour in this mixture. Remove; season lightly with seasoning. Dip in flour and fry in 380° oil not over 10 minutes.
Boil collards until real tender. Salt to taste. Chop collards in a chopper (not blender). Mix all ingredients well. Serve with salad crackers or it makes a delicious sandwich. Add pepper sauce for flavor, if you desire.
Soften cream cheese. Add picante sauce. Mix well, then add other ingredients. Blend. Add more picante sauce to thickness as desired.
Parboil tomatoes. Remove skin and chop into small pieces. Peel onions and cut and remove seeds from peppers. Use grinder or food processor to chop up onions and peppers. Combine everything in an enamel pan and cook from 2 1/2 to 3 hours over low heat. Can hot; put in hot jars.
Cook tomatoes, celery, onions and green pepper until mushy. Blend in blender. Add salt and sugar. Pour into jars to freeze, or can same as tomato juice.
Preheat oven to 300°. Heavily grease and flour a 10 inch tube or Bundt pan, or two 9 x 5 x 3-inch loaf pans.
Combine all ingredients except hot pepper sauce in large kettle. Bring to a boil. Reduce heat, simmer 8-10 minutes, stir occasionally. Stir in pepper sauce and add rice. Serve hot.
Crumble graham crackers and mix with butter (melted). Press into 9 x 13-inch pan. Beat cream cheese and powdered sugar. Fold in Cool Whip. Spread over crust and chill. Mix Jell-O, cornstarch and sugar and add to boiling water. Cook until slightly thick. Remove from heat and refrigerate until thickened, but not solid. Add berries and pour over cream filling. Use berries of any kind.
Divide the yellow cake mix in half (about 2 cups of dry mix is half). Prepare half the mix, as package directs, using just half the water, egg and shortening called for in the directions. Measure 1 cup of batter and set aside. Pour remaining batter into greased 9-inch square pan.
Cut chicken into serving pieces. Heat oil in skillet and brown. Stir in garlic and add broth. Simmer 1 1/2 hours, until chicken is tender. Place in casserole dish and keep warm in oven. Bring broth to a boil and reduce to 2 cups. Blend cornstarch and water to make paste; stir into broth and cook. Stir frequently until thick. Drain spinach and stir spinach and coconut milk into chicken broth. Season with salt and pepper to taste. Pour over chicken and serve. Serves 8.
Mix all together. Chill thoroughly and serve. Best if made 24 hours in advance.
Preheat oven to 350°. Mix coconut and pecans together. Sprinkle in bottom of 9 x 13-inch greased pan. Mix cake mix as directed. Pour cake mix in pan on top of nuts. Melt butter and cheese. Add slowly powdered sugar; mix well. Pour on top of cake mixture. Sprinkle with coconut and pecans. Bake 1 hour.
Pour boiling water over oats and shortening in bowl. When lukewarm, add yeast and eggs. Stir until yeast is dissolved. Beat in 5 cups flour or a little more, so you can handle it. Roll into 10 x 14-inch rectangle, about 1/2-inch thick. Spread with 1/4 cup butter, then sprinkle with 2 1/2 teaspoons cinnamon added to 1 cup sugar. Roll into loaves. Bake at 350°. After 30 minutes, cover with foil. Cool in pans 10 minutes, then turn out.
Cook zucchini in salted water until tender. Drain well and pour into bowl. Add 1 cup warm water, brown sugar, white sugar, cinnamon and cream of tartar. Mix well.
Combine butter, sugar and vanilla. Cream until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt. Add alternately with milk, beating until smooth. Stir in chips. Pour into a greased 12 cup Bundt pan. Bake at 350° for 1 hour. Cool completely.
Get a pot of boiling water, then turn down the heat so that water is just under boil, not bubbling at all. Separate eggs and whip egg whites until very stiff, but not dry. In other words, the beaten whites will slide around the bowl. At this point begin to beat in the sugar very gradually and continue beating until whites stand in peaks. Now, using a tablespoon that has been dipped in cold water, drop the mixture, one tablespoonful at a time, into the pot of water and poach each island for a few minutes, first on one side and then the other. Don't crowd! When poached, lift each one from pan with a spoon and place on paper toweling to dry and cool.
Blend well the butter, shortening and sugars. Add eggs, vanilla and flour (which has been sifted with baking powder and soda). Add oatmeal, coconut, nuts and cornflakes last (it makes them more crispy). Drop by teaspoonful on cookie sheet. Bake at 350° for 12 to 15 minutes.
Soak the lima beans overnight; drain. Place limas, corn and ham in 8-quart saucepan. Add water to cover by 2-inches. Bring to boiling; reduce heat to medium and cook until limas are tender (about 45 minutes). Stir occasionally. Add green beans, onion and red pepper; cook 15 minutes. Drain. Dissolve cornstarch in chicken stock in another saucepan. Stir in remaining ingredients. Cook over medium heat until smooth and thickened; whisk constantly. Stir into vegetables.
Pour tomatoes into saucepan (save can to use as mold). Bring to a boil. Add Jell-O and salt, stirring until dissolved. Add vinegar. Cool. Pour into can. Chill until firm. To unmold, puncture bottom of can before dipping in warm water or open bottom of can with can opener and punch out mold.	Serve with mayonnaise, if desired. Makes about 2 cups, 4 side dishes or 6 relish servings.
Combine beef and next 6 ingredients. Form into 1-inch balls. Brown well in fat in skillet and remove. Mix water with flour. Stir into drippings. Cook, stirring, until thick. Add meat. Cook covered for 30 minutes. If desired, serve on rice. Makes 4 servings.
Mix 1 cup sugar, egg yolks, meal, margarine, Pet milk and vanilla. Pour into unbaked pie shell and bake at 400° for 15 minutes and then at 350° for 20 minutes or until pie is set. When pie is done, add the cream of tartar to the egg whites. Beat until stiff peaks form. Gradually add 1/4 cup sugar and continue beating until well mixed. Spread on baked pie and return to 350° oven until meringue is brown.
Mix all ingredients together and spread on tiny party rye bread slices. Bake for 15 minutes at 400°. This spread refrigerates well and freezes well.
Scrub and rinse potatoes. Cut into thin slices, not cutting all the way through. Place potatoes in baking dish. Fan slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° about 50 minutes. Remove from oven and sprinkle with cheeses. Bake for 10 to 15 minutes more until lightly browned, cheeses melted and potatoes are done.
Remove outer leaves and break cauliflower into flowerets; wash thoroughly. Layer lettuce, cauliflower and peas in a 3-quart bowl (in that order).
Brown onion in 1/2 stick margarine in skillet. In large mixing bowl, mix hash browns, cheese, soups, sour cream and salt. Add cooked onion. Melt 1/2 stick margarine in skillet, then add corn flakes. Put potato mixture in 3-quart oblong casserole. Sprinkle cornflakes on top and bake at 350° for 45 to 55 minutes.
Salt, pepper and paprika the chicken pieces. Brown in 4 tablespoons butter. Put into casserole. In frying pan, saute mushrooms with 2 tablespoons butter for 5 minutes. Sprinkle flour over them and stir in consomme and sherry. While this cooks for 5 minutes, arrange artichokes between chicken pieces. Pour mushroom-sherry sauce over chicken. Cover and bake at 375° for 40 minutes.
Bake cake as directed. Combine next 3 ingredients and spread over warm cake. Sprinkle coconut and broil for 4 minutes to light brown.
Put in jar. Pare, cut and weight rinds. Put in lime water and let remain overnight. Stir occasionally (8 pounds of rinds makes 1 gallon of pickles). In morning, wash and soak rinds in several waters. Cook in boiling water for 1 hour. Drain in colander. Make syrup using pound for pound of sugar to rind. Cover sugar with water. Put rind in sugar to boil hard in covered boiler for 1 1/2 hours. Pour 1 quart of vinegar on spices in separate boiler to boil for 1/2 hour. Use any whole spices you like; do not use ground (cinnamon, cloves, allspice, etc.). Pour vinegar and spices into kettle with rinds and syrup and boil about 1 hour or until syrup thickens. Seal in hot sterilized jars. I sometimes add green food coloring for colorful Christmas pickles.
In small skillet, gently shake sesame seed over low heat 5 minutes just until golden brown. In food processor, puree toasted sesame seed, garlic, salt, pepper and 1/4 cup oil until smooth. Add chickpeas, lemon juice and remaining 1/4 cup oil. Process until smooth. Stir in parsley. Serve with pita bread.
Mix thawed or fresh fruit and yogurt. Fold in Cool Whip until blended. Pour into pie crust. Freeze until firm. Serves 6 to 8.
Heat oil in large saucepan. Add onions and saute until softened. Add zucchini, green beans and pepper; cook 5 minutes, stirring often. Add remaining ingredients and simmer, stirring occasionally, for 10 minutes. Serves 4.
Grease pans. Prepare cake mix according to directions, except substitute applesauce for oil. Add 1 tablespoon flour to dry mix. Cook, cool and frost, if desired.
Combine onion, parsley, salt, pepper, garlic salt, chopped cheese, bread crumbs and egg in bowl. Mix well. Rinse chicken and pat dry. Place 1 slice cheese on each chicken breast. Top with bread crumb mixture. Roll up to enclose filling, securing with wooden pick. Dip in melted butter; coat with flour and Parmesan cheese. Place in baking pan. Bake at 375° for 40 minutes or until chicken is tender.
Cook broccoli as directed on package. Arrange cooked broccoli in buttered 3-quart casserole. Sprinkle almonds over broccoli and arrange chicken in small pieces on next layer. Mix mayonnaise, soup and curry powder. Spread over casserole and top with bread crumbs. Cook, uncovered, at 350° for 40 minutes. Makes 8 servings.
Pour water over oats and let stand 20 minutes. Cream shortening and sugar. Add eggs and beat. Add dry ingredients and beat 2 minutes. Stir in oats. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Brown beef; drain. Cool to room temperature. Mix lettuce, tomato, onion rings, cheese, beans, celery and oregano. Toss well. Break corn chips into small pieces. Combine beef, chips and Italian dressing. Add to salad mixture. Toss. Garnish with the parsley. Serves 6.
Mix Jell-O and boiling water. Stir in marshmallows. Mix cream cheese and sugar together well. Add Cool Whip, pineapple and nuts. Mix all together and congeal.
Combine the ingredients. Let chicken marinate in the sauce for a few hours or overnight. Keep turning the chicken over. Bake in a 350° oven for 2 hours or until tender.
Brown sausage; drain. Add Velveeta cheese. Place mixture on rye bread. Bake at 350° for 15 minutes.
Mix first 3 ingredients like pie crust and remove 1 cup for topping. Add egg, baking soda mixture, nuts and vanilla. Blend together and then pour in a 9 x 13-inch pan; sprinkle with topping mixture. Bake at 300° for 1 hour.
Drain pineapple; drain and pit cherries. Heat juices to boiling and dissolve jello in them. Cool. When cool, add Coca-Cola and put in refrigerator to set. Cut cream cheese in small pieces. When mixture starts to set, add pineapple, cherries and cream cheese. Serve as dessert or on lettuce as a salad. Serves 15.
Drain peaches. Combine sugar, vinegar and spices. Bring to a boil and simmer 5 minutes. Add peaches and simmer 5 minutes more. Remove from heat and allow peaches to cool in liquid. Serve warm or cold as a meat accompaniment or salad.
Cook noodles as directed. Drain. Brown beef with onion and green pepper. Add mushrooms, pepperoni and spaghetti sauce. Add salt, pepper and garlic salt to taste. Simmer. Place noodles in oblong casserole dish. Spoon sauce over noodles. Top with cheese. Bake at 375° until cheese is bubbly.
Preheat oven 450 degrees. grease baking sheet. Sift flour, baking powder, cream of tartar, sugar, salt into mixing bowl. with pastry blender cut shortening into flour mixture until mixture resembles coarse meal.
Cook chicken and cut up into bite size pieces and place in baking dish 9x11 in. Mix soups and milk and pour over chicken. Top with stove top bread crumbs. Mix stove top seasoning as stated on box and pour over casserole. Bake 375 degrees for about 30 minutes.
Brown pork chops in skillet. Season with salt and pepper. Place rice in a 12 x 10 x 2-inch baking dish. Pour orange juice over rice. Arrange browned chops on rice. Pour chicken soup or bouillon cubes and water over all. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes more. Makes 6 servings.
Brown sausage in skillet, stirring until crumbly. Drain reserving 1 tablespoon drippings in skillet. Set sausage aside.
Melt margarine and add onion. Saute until tender, but not brown. Blend in flour, then gradually stir in milk. Cook until smooth and creamy. Add drained broccoli, ham cubes and salt to taste. Simmer until thickened. Sprinkle with cheese, if desired.
Mix together last five ingredients. Have sliced loaf sitting in foil "boat;" place cheese slices between bread slices, pour mixture over top of bread. Bake, uncovered, in foil boat at 350° for 25 minutes.
Mix graham crackers and milk into ham loaf mixture. Mix until it is mushy. Put in loaf pan. Cook at 350° for 1 hour. The last 15 minutes of cooking time, combine the brown sugar, a little pineapple juice and mustard together until it is creamy. (Add more pineapple juice to make creamy.) Pour over top of ham loaf.
Sift flour with baking powder, soda and salt. Cream shortening and sugar. Mix in thoroughly the egg, orange rind and nuts. Add dry ingredients alternately with orange juice. Bake in a greased 5-cup ring mold in a slow oven (325°) about 45 minutes. Remove from pan and cool on rack. Ice with softened cream cheese. Decorate with slices of stuffed olives and serve with fruit salad.
Brown onions and steak strips in skillet with margarine. Add rest of ingredients. Simmer, covered, for 45 minutes, stirring occasionally. Serve over cooked noodles or rice.
Slice onions and brown in a little oil. Add minced garlic or sprinkle with garlic powder. Sprinkle flour over onions. Mix well. Add broth and stir to gravy consistency. Slice leftover meat and add to onion/gravy mixture. Simmer 15 minutes. Put mixture in casserole dish and top with mashed potatoes mixed with shredded cheese. Put shredded cheese on top and bake 20 minutes in 350° oven. Before removing from oven, brown under broiler for a minute or two.
Cook the fryer until tender. Remove skin and bones. Cut into bite size pieces and put in bottom of 9 x 13 pan. Mix together well the Veg-All vegetables, mushroom soup, celery soup and onion soup and spread over chicken. Blend together the flour, milk and melted margarine. Let stand 5 minutes and pour on top of casserole. Bake at 350° until bubbly and brown.
Blend in order and bake at 350° for 30 to 40 minutes.