HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream first 3 ingredients in mixer bowl until light and fluffy. Combine milk, pudding mix and whipped topping in bowl; mix well. Stir into creamed mixture.
Cut chicken into thin slices. Heat several tablespoons of oil in bottom of wok. Add pineapple, several dashes of salt and enough broth to cover. Cook for 11 minutes. Add chicken and cornstarch, diluted in water to make a thick paste, sesame oil, brandy, soy sauce and sugar. Cook for 2 to 3 minutes, stirring constantly. Serve. Makes 4 servings.
Chop stems. Saute onions in butter. Add stems and bread crumbs. Stir over heat. Add parsley. Season (pepper, salt or garlic salt). Remove from heat. Stir in cheese. Stuff mushrooms. Bake in buttered dish at 350° for 20 to 25 minutes.
Remove the core from a head of cabbage. Put the head in a large pot of boiling water to which 1 tablespoon salt was added. Cook 5 minutes, until leaves soften a bit. Meanwhile, fry garlic and onion in oil until soft. Add meat and fry until brown. Turn off heat and add seasonings and rice. Let cool and add eggs. Mix well.
Cream peanut butter, cream cheese and confectioners sugar in bowl until light and fluffy. Fold in whipped topping. Spoon into pie shell. Keep refrigerated.
Fill blender with ice; pour liquor over ice. Add 2 ounces half and half or whipping cream; fill to the top of blender with Coke.
If using fresh green beans, wash, string and break into 1 1/2-inch pieces. Cook, covered, until tender (about 25 minutes). Drain and set aside.
Cook frozen English peas according to directions; drain. Cook peeled white potatoes until tender; drain. Mix English peas and new potatoes. Cover with half and half cream.
In small frying pan, place oil. Heat, dip and remove tortillas to soften, one at a time. Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 2 tablespoons onion on each tortilla shell. Roll up and place, seam side down. In saucepan, melt butter and flour; blend well. Slowly add broth and cook, stirring until thickened. Stir in sour cream and green chilies. Heat through. Pour over prepared tortillas in baking pan. Bake 30 minutes at 350°. Remove and sprinkle remaining cheese on top. Bake 5 minutes more. (This recipe can easily be doubled.)
Saute onion in margarine until tender. Blend in flour. Cook 3 to 4 minutes without browning. Add scalded milk, seasonings and cauliflower. Cook until smooth and slightly thick, stirring frequently. Just before serving, add shredded cheese and stir until melted.
Butter 4-quart casserole dish. Saute onion and green pepper in butter over medium heat until soft, but not brown (5 minutes). Stir in flour, salt and pepper. Add milk. Simmer, stirring until thickened (2 minutes). Stir in 1 cup cheese and mustard. Cook, stirring until cheese is melted. Remove from heat. Gently fold in potatoes, carrots and ham. Pour into prepared casserole dish. Cover with foil. Bake at 425° for 30 minutes. Remove foil and sprinkle with remaining cheese. Bake uncovered 15 minutes or until bubbly.
Combine vinegar, water, soy sauce and cornstarch in a small dish; mix well and set aside. Heat oil in a wok or heavy skillet over medium heat. Add onion and ginger root; stir-fry for 1 minute. Add red and green cabbage. Stir-fry for 3 to 5 minutes or until tender. Add vinegar mixture. Bring to a boil, stirring constantly. Serve hot. Makes 3 servings.
Combine first 5 ingredients. Stir in 1/2 cup cheese and 1/2 of onions. Spoon into lightly greased 1 1/2 qt. baking dish. Bake uncovered at 350° for 40 to 45 minutes. Uncover and sprinkle with remaining cheese and onions. Bake for 5 additional minutes.
Mix well all ingredients. Add enough water to mixture to moisten it, but not too watery. Must hold together enough to drop into hot grease. Brown on one side and turn to brown on the other. Makes 15 to 20 hush puppies.
Brown meat and drain. Add sauce and water. Simmer 10 minutes. Add remaining ingredients, except cheese and noodles. Stir. Layer in baking dish, beginning with sauce on bottom. Use noodles right from box (do not cook first). Cover and bake at 350° for 55 to 60 minutes. (I have to cut cooking time in my oven.) Remove cover and bake for 10 minutes. Let set 10 minutes on counter, then serve.
Cream butter and gradually add sugar. Cream together until light and fluffy. Add well beaten eggs. Sift the flour before measuring and add it to spices and salt.
Steam potatoes in two inches of water until tender. Drain. Add remaining ingredients and mash until smooth. Form into patties 1/4-inch thick. Place on sprayed cookie sheet and bake at 400° for 40 minutes, turning once. Pancakes are done when browned. Yields 9 pancakes.
Combine butter and sugar; mix well. Add eggs, one at a time. Add buttermilk and bananas; mix well. Add remaining ingredients and mix well. Pour into jelly roll pan (15 1/2 x 9 1/2 x 1-inch). Bake at 350° for 20 minutes.
Grease large saucepan with cooking oil. Add marshmallows and melt over low heat. Watch carefully. Quickly stir in cereal. Mix well. With buttered spoon press into greased 8 x 8 x 2-inch pan. Cut into 25 squares. Yields 25 squares. Serving Size: 1 square. Exchange: 1 fruit. Calories: 60.
Preheat oven to 350°. Combine flour, baking powder and salt in a small bowl. In large bowl, beat butter, sugars and vanilla until creamy. Add eggs, one at a time; mix well. Gradually beat in flour mixture. Add chocolate chips and nuts. Spread in greased and floured 13 x 9-inch pan. Bake 35 to 40 minutes. Cool before cutting. Makes 20 to 24 bars.
Mix soy sauce with ginger and sugar. Soak water chestnuts in mix 10 minutes. Wrap water chestnuts with bacon and broil until bacon is cooked. Serve hot.
Mix together all ingredients (except clams), creaming until smooth. Drain clams thoroughly and stir into creamed mixture. Season to taste. Refrigerate until ready for use.
Marinate chicken with 3/4 cup Catalina dressing and honey in a Ziploc bag for at least an hour. Grill chicken on barbecue or broil in oven until done, brushing with marinade often.
Mix together and pour in pie shell. Bake at 325° for 40 to 45 minutes.
Brown and drain hamburger. Cook and drain noodles. Mix hamburger and noodles together. Add the chopped onion and celery. Add cream of celery and cream of mushroom soup. Put in oven at 300° for 1 hour.
Blend together dry ingredients in small mixing bowl. Make a well in center and mix in beaten egg, milk and oil. Blend until dry ingredients are moistened. Coat dry vegetables or etc. with batter and drop in hot 350° to 375° oil and fry until golden brown. Drain on paper towel.
Cook garlic and mushrooms in butter 2 or 3 minutes or until mushrooms are partially tender. Add spinach. Cover. Reduce heat when steam forms; cook 3 to 10 minutes. Add lemon juice. Season to taste. Makes 4 servings.
Mix all ingredients together and shape into half moons. Place on cookie sheet. Bake at 275°. Cool slightly. Roll in powdered sugar while still warm.
Sift together flour, baking powder, salt and soda. Sift again. Cream shortening; add sugar and gradually cream together. Add eggs, one at a time, beating well after each. Add pineapple and vanilla. Add flour mixture, a small amount at a time. Beat after each addition until smooth. Drop from a teaspoon onto ungreased baking sheet. Bake in hot oven at 400° for 10 minutes, or until browned.
Brown ground beef with onion; drain. Add all other ingredients and bake in a casserole at 350° for 40 minutes.
Drain corn, reserving liquid. Add enough milk to liquid to make 1 cup. Sift together dry ingredients. Combine beaten egg, milk mixture and corn; add to dry ingredients, mixing until moist. Drop by tablespoon into hot grease. Fry until brown; drain on paper towels.
Cook potatoes until done. Mash and blend real well. Mix rest of ingredients together blending well. Cook in 350° oven for 30 to 40 minutes. This pie needs to be baked in deep dish pie shell.
Mix together flour and sugar. Bring to a boil margarine, cocoa, and	water.	Pour this over flour, sugar mixture and beat well. Mix	together eggs, buttermilk, soda, vanilla and cinnamon. Pour into previous mixture and beat. Pour onto ungreased cookie sheet and bake about 20 minutes at 400°. Start the icing when cake is about half baked.
In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in ReaLemon juice and vanilla. Pour into pie shell and chill for 3 hours. Spread cherries on top.
Saute onion in oleo. Add remaining ingredients. Roll in balls size of walnut (no larger). Chill 2 hours. Place on cookie sheet. Bake at 350° for 20 minutes. Serve warm.
Sift sugar, flour and salt together in large bowl. Combine butter, Crisco, water and cocoa in pan and bring just to a boil. Remove from heat and pour over dry ingredients in bowl. Mix well. Beat in eggs and remaining ingredients. Pour into a greased and floured 10 x 15 cake pan. Bake for 30 to 40 minute at 325°. When done, and while cake is still hot, punch holes all over cake (with handle end of small wooden spoon).	Have frosting ready and spread all over cake. Pour some in holes.
Mix ingredients in 13 x 9-inch baking dish. Break stick of butter into 6 chunks on top of mixture. Cover with aluminum foil. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Drain fruit cocktail. Soften gelatin in lemon juice, then dissolve over hot water. Blend cream cheese with mayonnaise and salt. Stir in gelatin. Whip cream until stiff, gradually adding sugar during last stages of beating. Fold in cheese mixture, nuts and fruit cocktail. Pour into refrigerator tray that has been lined with waxed paper. Freeze until firm, about 4 hours. Turn out on platter; remove paper and cut into thick slices.
Cook potatoes and mash with mixer. Add sugar and cinnamon. Fill bottom of dish with mixture. Put layer of marshmallows, butter and coconut. Then alternate layers until dish is full. Put marshmallows on top. Brown for a few minutes at 300° until marshmallows melt.
Sift dry ingredients together. Add remaining ingredients and stir lightly to just moisturize dry ingredients. Mixture will be thick and lumpy. Drop by spoonfuls, spreading batter with spoon. Have pan hot.
Chop apples. Spread evenly in a greased 10-inch pie plate. Beat eggs on high speed until foamy. Add flour, sugar, milk, vanilla, salt and cinnamon. Beat on low speed until smooth. Pour over apples. Bake at 350 for 50-60 minutes until knife inserted in middle comes out clean. Let stand 15 minutes. Serve with whipped Cream or Ice Cream.
Rinse and drain wild rice. Melt butter in skillet. Add rice, almonds, mushrooms and green onions. Saute for 20 minutes or until almonds are brown. Pour into a 1 1/2-quart casserole. Bring chicken broth to a boil in skillet. Pour over rice mixture; mix well. Bake, covered, at 350° for 1 1/2 hours or until all liquid is absorbed. Yield: 8 servings.
Stir fruit into sour cream. (Prepare a while before you plan to serve.) You may substitute fruit of your choice. It is easy and delicious and can be served as a salad or dessert.
Mix Jell-O. Cut angel food cake into 5 to 6 rings. Put a layer of Cool Whip, marshmallows, cake, then Jell-O. Continue doing layers until topped with Cool Whip. Sprinkle with candies or marshmallows as desired.
Put the Mazola in a saucepan; add the mushrooms, onion and green pepper. Fry 5 minutes. Add the tomatoes, Karo and seasonings. Simmer 20 minutes. Thicken with the cornstarch dissolved in 1/4 cup cold water. Add olives.
Combine flour and next 4 ingredients in a large mixing bowl. Combine eggs and milk; add to dry ingredients, stirring well. Peel, core, and slice each apple into 1/4 inch-thick rings. Dip apple slices into batter, and fry in deep, hot oil (375°). Cook only a few at a time, turning once. Fry 2 to 3 minutes or until fritters are golden brown. Drain well on paper towels. Sprinkle with powdered sugar. Serve immediately. Yield: 12 to 14 slices.
Mix margarine, peanut butter and powdered sugar. Form into small balls. Melt chocoalte chips and paraffin in top of double boiler. Use two forks to dip balls in chocolate.
Melt margarine. Add chopped onion and defrosted broccoli. Allow to simmer while preparing rice according to directions on box. Combine remaining ingredients; pour into greased 2-quart casserole. Bake at 350° for 25 to 30 minutes.
Melt the butter in saucepan. Blend in flour. Add milk and cook until mixture is thick. Blend in seasonings and cheese and cook until the cheese melts. Stir a little of the hot mixture into the 3 egg yolks which have been beaten. Fold in the cooked spinach.
Combine all ingredients and mix well. Pour batter into a greased 9 x 2-inch cake pan. Bake in oven at 350° for 30 minutes. May be iced with favorite icing or sprinkle powdered sugar on top.
Combine all ingredients. Freeze in large containers. Remove 5 1/2 hours before serving. Chop to a juice and add 3 (1 liter) bottles Wink.
Mix egg, pumpkin, brown sugar, oil and vanilla in bowl. In another bowl mix rest of ingredients. Combine both mixtures and stir in 1/4 cup raisins.
Boil sugars and milk until syrup forms a soft ball in cold water (232°). Add butter; remove from heat. Cool to lukewarm (110°). Beat until thick and creamy and of right consistency to spread. Will cover top and sides of two 9-inch layers.
Grease 10 x 12-inch pie plate. Rinse broccoli under cold running water to thaw; drain. Mix broccoli, 2 cups of cheese, chicken and onion in pie plate.
Have the steak cut thin. Roll it in flour and place in an ordinary baking pan. Season with pepper, salt and butter. Pour hot water on until nearly covered. Put in the oven, cover and cook until tender. This is much more convenient than the ordinary way of cooking steak.
Mix milk with gelatin. Place over low heat and stir until gelatin dissolves. Stir in egg yolks and brown sugar. Continue stirring until brown sugar dissolves. Mix pumpkin, sour cream, cinnamon, cloves, nutmeg and salt. Stir in gelatin mixture. Whip egg whites, gradually adding granulated sugar, until stiff peaks form. Fold into pumpkin mixture. Pour into cooled pastry shell. Chill 3 hours or longer before cutting. Serve with whipped cream.
Brown sausage in frying pan. Drain. Soften cream cheese and mix with sausage. Make crescent rolls, using sausage mixture as a filling. Cook on cookie sheet (sprayed with Pam). Bake at 400° for 12 minutes. Brush with butter when taken out of oven. Makes 16 rolls.
Mix all ingredients and moisten with mayonnaise. Serve on rye bread. Makes a whole lot!
Dredge meat with flour. Heat oil in heavy skillet or Dutch oven; brown meat on all sides. Add soup, water, sherry, salt and pepper; cover and simmer until meat is tender. Stir frequently. If the gravy becomes too thick, add a small amount of water as necessary. Shortly before serving, add cooked peas and carrots. Other vegetables may be used as desired.
Combine cereal, coconut, sugar, butter and nuts. Pack 1/2 mixture into 7 x 11-inch pan. Spread softened ice cream over mixture. Spread remaining crumbs on top and freeze until firm.
Preheat oven to 375°. Grease 13 x 9 x 2-inch baking pan. Combine biscuit mix and milk in large mixing bowl; stir until smooth. Add remaining ingredients; blend well. Spread dough evenly in prepared pan. Cool in pan for 10 minutes. To serve, cut into 3 x 3/4-inch strips. Makes about 36 bread sticks.
Cook bacon and onion together. Then add rest of ingredients. Cook awhile to thicken.
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed; drain. in 13 x 9 x 2-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350° for 40 to 50 minutes; cut in squares to serve.
Use pan, 13 x 9 x 2-inch. Place crumbs, sugar and margarine in pan; mix thoroughly. Press evenly in pan with back of a spoon.
Cook oleo and marshmallows. Add salt, sugar and vanilla. Pour over popcorn; form balls.
Dissolve yeast in 1 cup warm water; set aside. In a large bowl, pour 1 cup boiling water over Crisco, to melt the Crisco. Add sugar, salt, eggs and flour; stir. Add dissolved yeast mixture and mix well. Cover and refrigerate overnight.
Combine concentrates and juice in chilled punch bowl. Stir in ginger ale. Add whole block of sherbet, which takes the place of an ice ring. Club soda can be substituted for 1 bottle of ginger ale.
Steam cook cut up pieces of chicken (may season if you wish). Cook rice according to directions on box. Drain juice from peas and carrots. Halfway through rice cooking, add cooked chicken and vegetables. May add small can of pineapple (optional). Cover until all water is absorbed.
Set oven at broil. Take one slice of bread and put butter on one side of it. Lay, butter side down, on a cookie sheet, then take both slices of cheese (unwrapped) and put them on the bread. Take the other piece of bread and put butter on one side of it. Lay that piece of bread on top of the cheese. Butter side up and place in the oven until golden brown.
Cook rhubarb until very tender (10 to 12 minutes). Add sugar and bring to a boil. Add strawberry jello and boil 2 minutes. Add crushed pineapple. Put into jars and seal immediately.
Mix all ingredients together in a microwave-safe dish. Cook 4 minutes on High. Pour out on waxed paper to cool.
Cook potatoes in salted water; drain and cool. Chop eggs, onions, celery and pickles very fine. Mix ingredients; sprinkle with paprika.
Boil sugar, vinegar and spices. Add apples and simmer, uncovered, until apples are tender, but not broken. Pack in clean, hot jars and seal.
In skillet, brown ground meat. Add taco seasoning and set aside. In mixing bowl (large), break up lettuce. Add tomatoes, cheese, meat and dressing. Toss together. Crunch up Doritos and add just before serving, if desired.
Place syrup and sugar in saucepan. Bring to a full boil. Remove immediately. Add peanut butter, vanilla and cereal. Stir. Drop. Place in cool breeze or refrigerator. Yields 2 dozen.
Drain clams, reserving 1 tablespoon of liquid. Cook onion in butter until tender, but not brown. Add clams, reserved clam liquid and remaining ingredients. Heat until cheese melts and mixture is hot. Serve with crackers and chips.
Boil potatoes until tender (approximately 45 minutes). Pour off water; let cool. Scrape peelings with knife; dice. Boil eggs. Dice onion, celery and pickles. Mix in large bowl. Add salt. Mix in potatoes and eggs. In separate dish, stir mayonnaise and mustard together. Add to mix.
Mix well. Bake 40 to 45 minutes in a well-greased and floured tube pan at 350°. Remove from oven and let stand in cold water about 5 minutes, then turn out on plate and glaze while still warm with 1 cup powdered sugar and juice from lemon.
On medium heat to make a roux, melt butter, then add flour; blend well. Add milk slowly, stirring all the time. When mixture is hot, add cheese, Tabasco sauce, horseradish and white wine. Stir constantly until thick. Pour over fish in baking dish. (Cut fish into serving size pieces first.) Cook at 350° for 30 to 40 minutes. Add buttered bread crumbs the last 5 minutes or French's onion rings, crushed.
Brown ground beef in Crisco. Add onion and cook 5 minutes, stirring frequently. Add rest of ingredients, and stir well. Cover and simmer 45 minutes, stirring occasionally. Makes 6 to 8 servings.
Heat the last 6 ingredients until hot. Slice cucumbers and onions. Sprinkle on salt and let stand 2 to 3 hours. Drain. Add cucumbers to liquid until hot. Pack in hot jars; seal and water bath for 5 minutes.
Sift flour, baking powder, salt and sugar into mixing bowl. Add shortening, milk, eggs and flavoring to other ingredients. Beat for 2 minutes with mixer.
Blend first 8 ingredients. Add mushrooms. Marinate overnight in refrigerator in covered glass bowl. Drain to serve.
Coat cut up bananas with dry pudding; add pineapple, fruit cocktail and cherries. Toss all together.
Cook and stir onion and celery in butter or margarine in 2-quart saucepan over medium heat until tender. Remove from heat. Stir in cornbread stuffing mix, parsley, salt, pepper, sage and egg. Place fish steaks in greased jelly roll pan, 15 1/2 x 1-inch. Sprinkle with 1/2 teaspoon salt, 2 tablespoons of lemon juice and a bit of paprika. Spoon stuffing around fish steaks. Cook, uncovered, in 350° oven until fish flakes easily with fork, 35 to 40 minutes. Cut fish steaks into halves.
Cream sugar, margarine and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk. Fold in nuts and bake in a tube pan one hour at 325°.
Melt butter in saucepan; add water and bring to boil. Remove from heat; stir in stuffing mix. Add sausage and egg; mix well. Cover and chill 30 minutes. Shape into 24 (2 x 3/4-inch) logs; wrap a piece of bacon around each log and secure with toothpicks. Place on a rack in a broiler pan. Bake at 375° for 20 minutes. Turn logs and bake 15 minutes more or until browned. Drain on paper towels. Bacon rolls may be assembled and frozen unbaked.
Cream shortening. Add sugar and cream well. Add eggs, buttermilk, vanilla and flour. Roll out dough to 1/2 inch thickness. Cut with cookie cutter. Bake at 375° for about 15 minutes. If you want soft cookie, use buttermilk if you want a crisp cookie use water.
Cream shortening. Add sugar. Beat well. Sift dry ingredients and add alternately with milk. Then add vanilla and nuts. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Get checkbook or some money. Go to deli at favorite grocery store. Buy bologna. Have it sliced thick to insure full flavor. Put following ingredients on table in preparation: mustard, mayonnaise, sliced dill pickles, lettuce, tomato and bread. Remove two slices of bread from package. Spread mayonnaise and/or mustard on both slices. Place pickles on one slice bread. Take one slice bologna from package. Remove red plastic ring. Eat leftover bologna stuck on ring. Throw ring away. Put bologna on top of pickles; add tomato and lettuce. Place last slice of bread on top. Eat and enjoy!
Thinly slice squash into casserole dish. Dice onion over squash. Salt and pepper to taste. Add margarine over top of squash and onion. Beat egg into soup. Spread soup and egg over squash casserole. Crumble crackers over top of soup. Grate cheese over top of crackers. Bake 45 minutes at 350°.
Preheat oven to 400°. Cook hamburg and sausage in skillet until brown; drain. Add taco seasoning and minced garlic; set aside. Layer in a 9 x 13-inch pan in the following order: nachos, vegetables, meat mixture and cheeses. Add another layer in the same order. Bake 10 minutes at 350°. Serve with salsa and sour cream.
Mix all ingredients into cream cheese, saving some beef to roll ball in. Makes 2 balls.
Crumble crackers and saute in butter or oleo. Mix other ingredients and put into casserole; spread sauteed cracker crumbs evenly over top. Bake 35 to 45 minutes until set in 350° oven.
In large bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt. Blend into the sugar mixture. Fold in the blueberries. Cover and chill about 4 hours.
Toss all ingredients. Serve chilled. For best flavor, chill 2 to 3 hours or overnight to let flavors mingle.
Stir together water, juice and sugar. Pour over ice. Makes 5 (3/4 cup) servings. Can be doubled or tripled.
Wash the vegetables thoroughly. Remove stem and blossom ends of tomatoes, seeds and white portions from peppers. Put through food chopper with onions, using medium knife. Turn into 10-quart kettle. Add salt; let stand overnight. Drain. Add sugar, vinegar and cinnamon. Boil slowly 1 hour. Mix turmeric, mustard and flour; stir in. Cook 15 minutes longer; stir occasionally. Pack in sterilized jars and seal.
Cream shortening and sugar well. Add eggs, beating well. Add water and vanilla. Sift flour, soda and salt together. Add; beat well. Add last 3 ingredients. Mix. Bake at 375°.
Blend together the oil, sugar, eggs and vanilla. Sift together flour, salt and soda. Mix in gradually with oil mixture. Fold in pecans and apples. Pour into well-greased and floured tube pan. Bake at 350° for 1 hour.