HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain green beans. Cut Mozzarella into 1/2-inch cubes. Slice plum tomatoes. Mix all ingredients in a large bowl; cover and refrigerate for 1 hour. Makes 4 servings.
Cream sugar and margarine. Add eggs; mix well. Drop heaping teaspoons on cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat the milk and chocolate together over low heat, stirring constantly. Beat until smooth and add the salt, sugar and corn syrup. Bring to a boil and cook, stirring 5 minutes. Remove from heat; stir in butter and vanilla.
Put all ingredients except chicken in a medium size microwave-safe bowl. Mix and cover with waxed paper. Microwave on High for three minutes or until hot and bubbling, stirring once during cooking. Serve with cooked chicken.
Combine all ingredients in a heavy saucepan. Heat on medium until boiling. Serve topped with Parmesan cheese.
Partly thaw broccoli before mixing. Beat egg and soup together. Mix all together, except half of cheese.
Mix all ingredients and shape into small balls. Place on cookie sheet and bake at 350° for about 20 minutes.
Cream sugars with margarine	and add eggs. Sift dry ingredients together and	add to the mixture. Add the sour cream and mix by hand. Put in a greased 9 x 13-inch pan. Top with a mixture of 1/2 cup brown sugar and 1 teaspoon cinnamon. Cover and refrigerate overnight. Uncover and bake at 350° for 30 to 35 minutes.
Mix together all ingredients. Put in a 9x13 cake pan. Bake 25 minutes at 350 degrees. Cut while hot.
Preheat oven to 400°. Arrange pineapple in single layer on baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle with Kahlua. Bake until juices bubble, about 25 minutes. Transfer any juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.
Beat eggs, oil, vanilla and brown sugar. Mix well. Mix together flour, baking soda and salt. Add to egg mixture, then add zucchini. Mix well. Pour into 2 loaf pans. Bake at 350° for 1 hour or until done.
Rinse and peel the shrimp; refrigerate until needed. In a large skillet melt 1 stick of the butter. When almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well. Add the shrimp and saute just until they turn pink, about 1 to 2 minutes. Add the mushrooms and 1/4 cup of the chicken stock, then add the remaining 4 tablespoons butter in chunks and continue cooking. Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock. Continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream. Serve over a bowl of pasta or rice with French bread on the side.
Blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onion, cheese and pimento. Stir. Separate rolls into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture into center and pull four corners of dough to center and seal. Brush tops with butter and sprinkle with crushed croutons. Bake on cookie sheet for 20 to 25 minutes at 350°.
Roll out pie crust and put in 12-inch pizza pan. Bake at 350° for 15 minutes. Blend cream cheese, sugar, eggs, nuts and vanilla. Pour on baked crust and bake pizza 10 minutes or until set. Cool. Add cherry pie filling. Chill. Just before serving, add dairy whipped topping. Makes 10 to 12 servings.
Combine brown sugar, margarine, corn syrup and heavy cream in heavy 10-inch skillet. Bring to boiling over medium heat. Stir constantly. Once it boils, stop stirring and boil 4 minutes. Mixture should be thick with large bubbles on surface. Remove from heat. Quickly stir some of hot mixture into egg. Stir back into skillet. Stir in pecans and vanilla. Pour into prebaked pie shell. Bake at 375° for 15 minutes.
Mix all vegetables. Fold in mayonnaise and add salt and pepper. Serves 6 to 8.
Break pretzel sticks into smaller pieces. Add nuts and cereals. Melt butter. Stir in Worcestershire sauce, garlic, onion and celery salts. Mix; cover and bake 1 hour in a 225° oven. Remove cover and bake 1 hour, stirring occasionally. Makes 4 quarts.
Bring the Karo syrup and sugar to a boil; stir 20 times. Mix all together. Press into buttered cookie sheet. Let cool; cut into squares.
Chop green onions and chipped beef. Combine all ingredients and form into a ball. Wrap in plastic wrap and chill. Serve with crackers.
Sift, then measure again with baking powder and salt. Add milk all at once. Mix only enough to moisten flour. Drop by tablespoon on gently bubbling stew. Cook 10 minutes with kettle uncovered and 10 minutes with kettle covered. Serve at once. Don't crowd in kettle, allow room for expansion.
Mix all and place in 7 x 11-inch glass dish sprayed with Pam. Bake at 300° about 1 hour or until knife inserted comes out clean.
Soften butter and mix with sugar, vanilla and nuts; spread over graham crackers and put on cookie sheet. Bake 8 minutes at 350°.
Cook ground beef and pepper in skillet. Drain off fat. Stir in chili mix, tomato paste, cream cheese and water. Cook over medium heat, stirring occasionally. Serve warm.
Place brown sugar, cinnamon sticks and dash of allspice in coffee ground section of percolator.
Place chicken, celery, carrots, whole onion, bay leaf, oregano, salt, pepper and water in large kettle. Bring to boiling. Lower heat and simmer, partially covered, for 30 to 45 minutes or until chicken is tender. Remove chicken to platter. Boil broth over high heat until reduced to 2 quarts. Strain broth; return to kettle. Throw away vegetables. Stir in rice, tomatoes, green pepper and chopped onion. Simmer, covered, for 20 minutes. Add corn and okra. Cook, uncovered, 10 minutes or until rice and vegetables are tender. Remove and discard skin and bones from chicken. Cut meat into small cubes; add to kettle. Bring soup gently to boiling. Spoon into warmed soup bowls.
Saute potatoes, onions, celery and carrots in olive oil. When lightly browned, add other ingredients, except milk and instant potatoes. Cook 30 minutes, covered, on low heat. Turn off heat and add milk and instant potatoes. Stir. If too thick, add a cup of water. Serve with a dab of sour cream on top, crusty rye bread and spinach salad.
Wash and cut up broccoli and cauliflower. Cook in separate saucepans until tender. Drain well. Put cauliflower in bottom of greased casserole. Spread broccoli on top of cauliflower. Heat mayonnaise, sour cream, Cheddar cheese and lemon juice until cheese melts. Pour sauce over broccoli. Sprinkle with bread crumbs. Bake at 350° until bubbly, about 30 minutes.
Sift together flour, baking powder, cream of tartar, salt and sugar into mixing bowl. Add the shortening to the flour mixture and mix thoroughly until cornmeal like consistency. Add milk to this mixture slow like (a little at a time). Add the eggs and stir to a stiff dough. Pour out on floured countertop and knead just enough to make a soft dough when rolled out to approximately 3/4-inch thickness. Cut with 3-inch cutter. Bake in 450° preheated oven for 12 to 15 minutes. Yields approximately 24 biscuits.
Soften butter with cheese spread, garlic salt, mayonnaise and seasoned salt. Pick any shells out of crabmeat; drain and add crabmeat to cheese. Spread on muffins. Freeze 10 minutes; cut into eighths or quarters. Broil on cookie sheet or in toaster oven until bubbly. May be kept frozen until ready to broil. Makes 96 (1/8 size) wedges or 48 (1/4 size) wedges.
Grind up the fresh cranberries, orange rind and the apples. Add the other ingredients, adding the dissolved jello last. Mix well and cool in refrigerator. This keeps for a long time.
Cream butter and sugar. Add molasses and egg and blend. Sift dry ingredients except oats. Drop on cookie sheet and flatten with wet fork. Bake at 325° for 10 to 12 minutes.
Combine flour, baking soda, salt, cinnamon and nutmeg. Set aside. In large bowl, combine oil, sugar, eggs and vanilla. Beat well. Add flour mix. Beat until smooth. Fold in apples, pecans and raisins. Bake at 325° for 1 hour and 15 minutes.
Mix egg yolks, 1 1/2 cups sugar and cornstarch; add milk alternately. Add margarine and stir until smooth. Cook in heavy saucepan over medium heat until slightly thick. Add vanilla. Alternately place sliced bananas, vanilla wafers and pudding mixture (don't make it too dry) in a baking dish. Beat egg whites and add 4 teaspoons sugar. Beat again; spread over pudding and bake in a preheated oven until meringue is slightly brown.
Cream butter, sugar and egg. Add bananas, milk, oil and vinegar and vanilla. Add dry ingredients and nuts. Stir with spoon. Bake at 350° for 1 hour (standard bread pan; 1/2 hour for small bread pans or test off center with toothpick). Use greased and floured pan.
First you mix up the shooger and the dough. When that's finished, take the dough and make it into balls. Put them in the oven at 500° for about an hour and a half. Then eat them.
*An 1855 recipe. Good for gumming, ...teething babies or toothless old men.
Melt butter in medium saucepan over medium heat. Cook onion, if desired, in butter 5 minutes or until tender. Stir in flour, salt and pepper. Gradually add milk and cook, stirring occasionally, until thickened. Remove from heat. Add 1 1/2 cups cheese and stir until cheese is melted. Combine cheese sauce with cooked macaroni. Pour into 1 1/2 quart casserole; top with remaining cheese. Bake in preheated 350 degree oven 30 minutes or until bubbly and cheese is lightly browned.
Combine fruit and flour. Pour milk and vanilla over this. Mix well. Put on greased cookie sheet by teaspoon. Bake at 350° for 15 minutes.
Beat eggs well. Add all other ingredients, one at a time, beating well after each. Pour into unbaked pie crust. Bake at 350° for 35 minutes. Top with Cool Whip, if desired.
Prepare cake mix according to package directions, making 2 layers. When cool, split layers. Combine sugar, sour cream and coconut. Spread between layers and stack cake. Spread on top.
Mix first 5 ingredients. Blend flour, soda and salt; mix with other ingredients. Add pecans, coconut and cornflakes (Carol uses honey and nut cornflakes). Bake at 350° for 9 to 10 minutes. Don't grease cookie sheet.
Combine crumbs, butter, peanut butter and sugar. Work together until smooth. Press this mixture into a 9 x 9-inch buttered pan. Melt chocolate over hot water. Spread over peanut butter mixture. Refrigerate until firm.
Cook popcorn in hot air popper. Heat other ingredients on medium heat until bubbly. Drizzle over popcorn and stir to coat. Spread out on cookie sheet. Bake at 200° for 1 1/2 hours.
Mix all ingredients in crock-pot. Cook on low for 12 hours. Mash potatoes before serving. Top with chives for added flavor and color.
Combine all ingredients in medium-sized bowl. Chill before serving. Makes 4 servings. Less than 1 gram of fat per serving and 79 calories per serving. Looks pretty served on a lettuce leaf or use as a stuffing for tomatoes. Also good as a spread on crackers or a sandwich.
The evening before dredge stew meat in flour and brown in Dutch oven. Add remaining ingredients. Refrigerate overnight. Bake, covered, for 5 hours at 250°.
Bake a yellow cake. Let cool, then slice lengthwise in middle and put filling between layers.
Combine ingredients except butter. Mix well and form into 48 small balls. Brown in butter; then add water to simmer, about 1 1/2 cups. Cook covered 15 minutes. Serve over rice or noodles. These freeze well and can be made smaller to use as an appetizer.
Heat applesauce and add gelatin. Chill until partially thickened. Fold in remaining ingredients and pour into 1 large mold or individual molds. Chill until firm. Unmold on lettuce leaves and serve with mayonnaise.
In mixing bowl, blend ingredients with a wire whisk, just enough to moisten. Dip up batter with a large serving spoon. Bake on a preheated nonstick griddle. Turn pancakes when top side is bubbly and a few bubbles have broken. Flip only once. Makes 20 pancakes.
Cook sausage and sirloin in a skillet until browned; drain well. Set aside. Heat oil in large Dutch oven. Add flour and cook over medium-high heat, stirring constantly, until mixture turns color of a copper penny (about 8 minutes). Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over medium heat 10 minutes, stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in meat and remaining green onions; cook until thoroughly heated. Cook rice. Add rice and mix well. Makes 4 to 6 servings.
Heat oven to 375°. Mix spinach, Mozzarella cheese and cottage cheese until well blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in a 12 x 8-inch baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until heated through. Serves 4.
Wash and sort beans. Combine beans and water in a large saucepan. Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 2 to 4 hours or until beans reach desired tenderness. Add additional water if needed.
Cook macaroni. Drain. In large bowl, combine macaroni, ham, peas, chopped eggs and onion. Blend in separate bowl the mayonnaise, mustard, salt and sugar. Toss dressing with salad, then add cheese and mix well. Chill.
Melt the butter in a heavy pan and let cool. Add the sugar and egg and beat well. Sift together the flour, baking soda, cinnamon, ginger and salt. Combine the molasses, honey, hot water and grated orange rind. Add the sifted and liquid ingredients alternately to the butter mixture until blended. Bake in a greased pan about 1 hour.
Blend sugar, flour, salt and eggs. Stir just enough to blend eggs and sugar mixture. Do not beat. Add milk and vanilla and again stir just enough to blend. Add melted butter. Pour int pie shells. Bake at 350° for at least 1 hour or until the center is firm when you shake it.
Combine applesauce, sugar and vinegar. Cook in crock-pot on high for 5 hours. Reduce heat to low and cook another 3 hours. Add cinnamon oil. Pour into sterilized pint jars and seal.
Mix all ingredients and put in dish and top with grated cheese and bake about 30 minutes at 350°.
Mix together egg yolks, flour, sugar and butter. Pour mixture over rhubarb. Beat egg whites and mix in with rhubarb mixture. Pour into unbaked pie shell. Bake 45 minutes at 350°.
Grease 2 layer pans. Line bottom with wax paper. Sift together ingredients into large bowl. Stir in water and vanilla until smooth. Pour into prepared pans. Bake at 350° about 30 minutes or until cake tests done. Cool, then remove from pans. Frost as desired.
Sift flour, sugar, soda, baking powder, salt and spices into mixing bowl. Add shortening and applesauce; beat 2 minutes. Add eggs; beat 2 minutes more. Blend in fruits and nuts. Bake in greased 8 x 12 x 2-inch pan in 350° oven for 55 to 60 minutes.
Mix in order given with electric mixer, beating constantly at medium speed. Pour into 3 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 45 to 60 minutes. Makes 3 loaves; freezes well.
Heat sugar, vinegar and horseradish. Add to beets. Refrigerate overnight. Drain before serving.
Cook the broccoli. Add to the cooked rice. Saute the onion in margarine. Add the soup. Place one layer of broccoli and rice in casserole. Place 4 slices of cheese on this. Repeat this and pour the soup mix over this. Bake at 350° for 25 to 30 minutes or until hot and bubbly.
Heat Cheez Whiz in microwave until runny. Melt margarine slightly in microwave. Mix all ingredients together. Toast muffins and spread mixture on. Cut each muffin half in quarters and put on cookie sheets. Freeze on sheets in freezer 30 minutes. Put in plastic bag and keep frozen until needed. Take out, as needed, and warm on cookie sheet at 400° for 8 to 10 minutes.
Cream together cream cheese, butter and sugar.	Gradually add eggs, one at a time. Blend in flour. Add vanilla.	Bake in tube pan at 325° for approximately 1 1/2 hours.
Thaw and drain strawberries. In large saucepan combine sugar and water. Stirring constantly, cook over medium heat until sugar dissolves. Stir in strawberries and lemon juice. Bring to a boil and cook 10 minutes. Remove from heat, stir in brandy.
Mix together and store in refrigerator. Use any kind of fruit you like: bananas, orange slices, apple slices, grapes, pineapple chunks or anything you have to use.
Mix all dry ingredients together thoroughly. Add melted margarine and mix; mixture will be crumbly. This is the topping. Spread apples in 13 x 9-inch pan. Mix lemon juice and water. Pour over apples. Cover with topping. Bake at 350° for 30 minutes or until browned. Serve with whipped topping.
Mix all ingredients together, saving 1/4 cup Cheddar cheese to garnish top. It is best to mix with your hands. Add milk to thin, if needed. Butter casserole dish, bake 30 minutes at 350°.
Oil a jelly roll pan or 8 x 8-inch pan. Combine sugar, salt, milk or cream and corn syrup in a heavy 3-quart pot, stirring to mix well. Stir over medium until boils, then cover and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil over medium heat, without stirring, to the soft ball stage (234°). Put the pot on a cooking surface or rack, without stirring. Let the syrup cool to a lukewarm (110°). Mix in the peanut butter and vanilla, stirring until thickened. Spread in the oiled pan. Cut into squares when formed and store airtight.
Mix jelly and mustard in heated crock pot until well blended. Add smokies. Serve when heated through.
Line bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding and milk; fold in Cool Whip. Spoon half of pudding mixture over graham crackers. Repeat layer of graham crackers and remaining pudding mixture. Top pudding with third layer of whole graham crackers. Set can of chocolate frosting in hot water for a few minutes to make it easier to spread. Spread frosting over top layer of graham crackers. Refrigerate 3 to 4 hours or overnight before serving.
Melt margarine and cheese; make a sauce. Blend in flour, garlic, olives and paprika. Shape into balls. Bake at 400° for 10 to 15 minutes.
In the food processor, process half the potatoes with the steel blade knife. Process the onions with the steel blade knife. Process the rest of the potatoes with the shredder blade. Put processed potatoes and onions in colander. Pour boiling water over and drain. Put in bowl. Add eggs, matzo meal, salt and pepper and mix well. Fry in hot oil, using a heaping tablespoonful of batter for each pancake. Fry until brown on both sides. Can be frozen. Freeze in single layer on cookie sheets. When frozen, put in plastic bag.
Saute onion in butter and stir in remaining ingredients. Heat through and serve over rice.
Combine all ingredients. This mixture will keep indefinitely under refrigeration. A great alternative to sour cream.
In a large bowl, blend cream cheese by hand. With a spoon, blend with remaining ingredients until well mixed. Spoon into pie crust. Chill in refrigerator at least 4 hours, preferably overnight.
Add sugar to fruit. Fill to top of fruit filled jar with vodka and shake to dissolve sugar. Put lid on tight. Set 3 to 4 months. Drain fruit and store liquid in pretty container. Serve and enjoy.
Combine first five ingredients. Dredge steaks in flour mixture. Coat a large skillet with cooking spray. Add steaks and cook over medium heat 5 minutes on each side. Drain on paper towels and wipe skillet clean. Return steaks to skillet. Add wine, water and onion. Cover and simmer 6 minutes or until steaks are tender. Add tomato wedges to skillet. Cover and simmer 2 minutes or until completely heated.
Brown meat and drain. Mix all remaining ingredients. Put 1/4 cup bacon grease in pan and heat in oven. Pour ingredients in pan and bake at 350° for 1 hour.
Beat eggs and sugar together (do not use blender). Use large wooden spoon. Add flour (I use self-rising flour and baking powder). Mash the peaches after draining them, use a potato masher. Do not use blender. The peaches are the liquid. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until toothpick comes out clean.
Spread cream cheese on bottom of 2-quart ungreased glass baking dish. Spread chili over cream cheese. Cover with shredded cheese. Microwave on High for 5 minutes or until shredded cheese is melted. Serve with tortilla chips.
Mix first 3 ingredients and press into 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool completely. Mix together next 3 ingredients and spread over crust.
Press spinach between paper towels until barely moist and set aside. Coat a Dutch oven with cooking spray. Add oil and place over medium heat until hot. Add broccoli and next 4 ingredients; saute for 7 minutes and set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat and cook until thickened, stirring constantly. Add 1/4 cup Parmesan cheese, salt and pepper; cook another minute. Remove from heat; stir in spinach. Reserve 1/2 cup and set aside.
Brown meat in butter. Add onion and cook 1 minute. Add 2 cups water, rice and tomatoes. Let simmer 15 minutes. Add vegetables, noodles and enough water, as desired, for soup. Check for seasoning and add 1 bouillon cube, if needed. Simmer about 15 minutes until vegetables are tender. Serve rather thick.
Slice beef across grain into thin strips. Combine 1 tablespoon each cornstarch and soy sauce with sherry and garlic in small bowl; stir in beef. Let sit 15 minutes. Meanwhile, combine water, remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce and red pepper; set aside.
Heat oven to 350°. Bring water and rice to boil; add salt. Simmer, covered, 30 minutes. Add milk; stir occasionally, until mixture thickens, about 5 minutes. Combine eggs, sugar and vanilla; gradually stir into rice mixture and mix well. Pour into 1 1/2-quart casserole. If desired, stir in raisins and sprinkle nutmeg or cinnamon over top. Place in pan of hot water. Bake, uncovered, for 45 minutes, or until knife inserted in center comes out clean.
Drain juice from salmon into measuring cup. Mix salmon and egg and add flour. Add 1/4 cup juice to baking powder. Pour into salmon mixture. Drop by teaspoons into deep fat. Turn until brown.
In a medium mixing bowl, combine egg and sour cream dip. Stir in bread crumbs, Heinz 57 sauce and 1/8 teaspoon pepper. Add ground beef and mix well. Shape meat mixture into four 3/4-inch thick patties. Place patties on an unheated rack in a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once (allow about 9 minutes total for medium). Or grill patties on an uncovered grill, directly over medium-hot coals to desired doneness, turning once (allow 6 to 8 minutes total for medium). Top burgers with cheese slices. Heat just until cheese melts. Serve each burger on a lettuce-lined bun with a tomato slice and onion slice and 2 bacon slices. Serve. Pass ketchup. Makes 4 servings.
In medium size saucepan or Dutch oven heat chicken and water to a boil; skim off foam. Add salt, onion and parsley. Reduce heat; cover and simmer 45 minutes or until chicken is tender when pierced. Cool in broth. Lift out chicken. Discard skin; remove meat from bones in large pieces. Strain broth and save for soups or	sauces. Makes	about 1 pound or 2 1/2 cups cubes or strips of cooked chicken.
Mix all ingredients well in a large bowl. Pour into oiled casserole. Bake at 350° for 45 minutes.
Cook noodles according to package directions; drain. In large bowl, toss noodles with Ricotta, Mozzarella and Parmesan cheeses. Add the browned ground beef to the spaghetti sauce.
Put butter, parsley, thyme, clove, ginger and pepper in bottom of pan. Add doves, then add vinegar and onion. Half cover with water and add salt. Cover and cook until tender. Remove doves from pan and set in warm place.
Mix together oil, garlic and onions; add other ingredients. Heat and simmer 45 minutes, uncovered.
Cube meat and brown in oil (olive oil preferred). Chop onions and celery; add to meat. Mince garlic; add to meat mixture, then add the tomatoes and a little water. Simmer about 3 hours, then add peppers and mushrooms. Simmer 2 more hours. Enjoy with hot bread.