HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pudding according to package directions. Pour mixture into popsicle molds. Freeze for 3 hours or more. Hold molds under warm water for a few seconds to loosen pops.
Melt shortening in cast-iron skillet. Mix corn meal, flour, egg and milk all together. Add to hot skillet. Bake at 450° for about 20 minutes.
Boil big enough chicken to get 4 cups chopped chicken. Save the broth from boiling. Chop onion, celery and carrots.
Combine sugar and flour; stir in pineapple juice. Beat eggs with lemon juice and add to flour mixture (mixing well). Cook over low heat until thick and let cool. In a large bowl, combine fruit. Pour cool custard mixture over fruit and coat well. Combine grated cheese and coconut; spread on top of salad. Refrigerate several hours.
Make a batter of flour, baking powder, salt, milk, clam liquor and well beaten eggs. Chop clams; season with salt and pepper. Add to the batter and drop by tablespoons into deep fat; brown until done.
Brown pork chops on both sides. Season with salt and pepper. Cover chops with soup. Reduce heat to simmer and continue to cook, covered for 15 to 20 minutes or until tender.
Heat oven to 400°. In large skillet, brown beef and drain. Add barbecue sauce, onion and brown sugar. Set aside. Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 ungreased muffin cups, pressing dough up sides to each of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes or until golden brown.
Sift dry ingredients. Work in shortening, vinegar and water. Cut in rounds and roll for any kind of fruit pies.
Cream shortening and sugar; add eggs. Sift flour before measuring. Add salt and baking powder; sift again. Add flour and milk to creamed mixture, alternately. When mixture becomes smooth, add vanilla. Pour into cake pans and bake at 350°.
Melt 1/2 cup Milnot with caramels; set aside. Mix dry cake mix with 3/4 cup butter and 1/3 cup Milnot. Grease and flour a 9 x 13-inch pan. Put 1/2 cake mixture in pan and bake 8 minutes at 350°. Spread caramel mixture over top. Put 1 cup chocolate chips over this. Next, add 1 cup pecans. Spread other half cake mixture over everything. Bake 18 minutes.
Pour boiling water over Nabisco 100% Bran. Cream remaining ingredients together. Mix well and bake in greased muffin pans or use muffin papers. Bake 20 minutes in 400° oven. Yields about 60 muffins.
In a large saucepan or Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil; remove from heat. Stir in extracts. Serve hot. Yield: about sixteen 6 ounce servings.
Mix peanut butter with honey. Add crushed pecans or walnuts. Add 1/2 cup powdered milk. Mix well. Sprinkle in remaining powdered milk on waxed paper. Shape mixture in a roll in waxed paper. Refrigerate. Eat in slices.
Cream shortening, sugar and salt. Add egg and pumpkin. Sift dry ingredients; add to creamed mixture. Add vanilla. Bake at 350° for 12 to 15 minutes.
Brown hamburger and onion in a skillet. Drain on paper towels. Return meat and onion to skillet. Add remaining ingredients. Mix well. Serve on hamburger buns.
Cook all frozen vegetables together until tender. Drain. Cream together chicken and cheese soups. Add a small amount of milk to soup to thin. Combine all ingredients and reheat.
Add shells gradually to 6 quarts boiling salted water; cook until tender yet firm. Drain; rinse with cold water, then drain again. Invert on paper towel-lined plate to cool.
Place fruit pie filling in a 13 1/2 x 9-inch cake pan. Place pineapple on top of pie filling. Sprinkle cake mix on top of pineapple. Cut up oleo on top of the mix. Cover the top with pecans (optional). Bake 1 hour at 350°.
Combine sugar, potatoes, shortening, cinnamon, salt and nutmeg. Cream 4 minutes. Add eggs; blend well. Combine soda and buttermilk. Add alternately with flour to creamed mixture. Coat nuts with 2 tablespoons flour. Stir into batter.
Shake chicken breasts in paper sack with flour and seasonings until evenly coated. Heat shortening in a 10-inch skillet over medium-high flame. Place floured chicken in hot fat, skin side down. When brown, turn and continue to fry, until well browned on both sides. Pour off fat. Blend remaining ingredients and pour over chicken breasts. Cover and simmer over low flame for 1 hour or until chicken and carrots are tender. If serving is delayed, lower flame to "warm" setting to keep just right for serving. Yield: 4 servings.
Spray muffin pan with cooking oil. Spray or line with paper muffin cups. Stir ingredients together just until moistened. Add blueberries, raspberries or cherries, grated lemon peel and almond slices.
In large, nonstick skillet, over medium-high heat, heat oil. Add chicken and brown. Remove from skillet. Add red pepper, onion and garlic and saute 5 minutes or until tender. Return chicken to skillet. Add orange juice, mustard, salt and pepper; bring to boil. Reduce heat. Cover and simmer about 20 minutes. Transfer chicken to serving platter; keep warm.
Heat oven to 350°. Place chicken in lightly greased 13 x 9 x 2-inch pan or dish. Mix chicken soup and chicken broth and pour over chicken. Arrange mixed vegetables over this. Mix flour and baking powder in separate bowl. Add buttermilk and butter. Stir to form a thin dough, pour evenly over chicken mixture. Bake, uncovered, 1 hour or until crust rises to top and browns lightly.
Mix ingredients together and pour over chicken. Bake at 350° for 1 hour.
Preheat oven to 350°. Remove the skin from the turkey breast and discard. Place the breast in a roaster pan. Season with salt and pepper. In a small bowl mix together the honey, Dijon mustard and rosemary. Pour half of the glaze over the turkey breast and bake, uncovered, for about 2 hrs., or until meat thermometer registers 170 to 175° when placed in the thickest part of the breast. You may want to add a little water to the pan, if needed. During the final 15 minutes of baking, brush the remaining glaze over the turkey breast.
Cream butter and sugar until light. Add a little flour and eggs alternately and mix after each addition. (Beat eggs up before adding to butter and sugar.) Cook at 300 degrees for approximately 1 hour.
Cook broccoli and drain well. Meanwhile, blend butter with flour, salt and cheeses in saucepan. Add milk all at once and cook until thickened. Stir in broccoli. Pour into 1-quart casserole and top with cracker crumbs. Bake, uncovered, at 350° for 30 minutes. Serves 6 to 8.
Cook, bone and dice chicken into bite sized pieces. Mix chicken, 1 can soup, 1/2 of cheese, chilies, sour cream, salt and pepper. Divide evenly (about 3 tablespoonfuls) among the tortillas. Roll up and place in 9 x 13-inch baking dish. Pour other can of soup over tortillas. Put rest of cheese on top. Bake at 350° for 30 minutes.
Remove orange and lemon peels with a vegetable peeler. Cut into very thin strips. In a medium saucepan combine peels and pineapple juice. Bring to a boil. Cover and simmer for 20 minutes. Do not drain. Cut white membranes off fruit. Section fruit over a bowl to catch juices. Discard seeds. Add fruits and juices to peel mixture. Simmer, covered 10 minutes more. Add undrained pineapple. Transfer fruit mixture to Dutch oven (8 quarts). Stir in pectin. Bring to rolling boil, stirring constantly. Stir in sugar. Return to full rolling boil. Boil for 1 minute. Stir constantly. Remove from heat. Quickly skim off foam. Ladle at once into hot, clean 1/2 pint canning jars, leaving 1/4 inch headspace. Wipe rims, adjust lids. Process in boiling water bath for 15 minutes. Start timing after water boils.
Cream sugar and shortening. Add coloring. Beat one egg at a time into mixture. Mix buttermilk, vinegar, and baking soda. Add to above mixture. Beat until it gets creamy. Pour into 2 prepared 9 inch cake pans. Bake at 375 degrees until toothpick comes back clean.
In large pan cook celery, onion and green pepper until tender. Add the soup and milk with water and vegetables. In double boiler combine tomato paste, coriander, pepper and cheese until smooth. Add mixture to original pot. Simmer until mixed and add sour cream.
Heat butter and oil in a 13 x 9-inch glass dish, uncovered, at full heat in microwave for 3 minutes. Add scallions, celery, parsley and rice. Stir. Cook at full power 4 minutes. Stir in broth. Cook at full power for 12 minutes. Add remaining vegetables and cook 12 more minutes. Let sit for 10 minutes with loose cover. Sprinkle with cheese and eat.
Pare cukes. Cut lengthwise; discard seeds and pulp. Dice cukes. Peel onions and dice. Cut peppers and dice. Combine vegetables. Stir in salt. Let stand overnight. Drain and rinse in cold water; drain again. Combine sugar, vinegar, turmeric, celery and mustard seed. Cook slowly until cukes are transparent, but not mushy. Seal in hot sterilized jars. Makes 3 quarts.
In large bowl, add Cool Whip, oranges, pineapple, cottage cheese and jello. Combine all ingredients well with spoon. Chill for at least 1 hour. You can also use fruit cocktail in place of oranges and use mixed fruit jello in place of orange jello.
Mix together the shrimp, peas, celery and onion. Mix together the mayonnaise, lemon juice, soy sauce and salt. Add to shrimp and vegetables. Just before serving, add the chow mein noodles and the roasted slivered almonds. Garnish with a sliced hard-boiled egg.
Arrange onions on bottom of large baking pan. Place fish steaks on top of onions; dot with 2 tablespoons of butter. Sprinkle with salt and pepper. Pour on tomato sauce and mushrooms. Bake in hot oven at 400° for 15 minutes. Add well drained vegetables. Dot with remaining butter. Bake for 20 minutes, basting occasionally.
Put celery, green pepper, onion, butter and garlic in a 2-quart microwave-safe bowl. Cover with lid or vented plastic wrap. Microwave on High for 10 to 12 minutes, stirring once, until vegetables are crisp tender. Stir in flour just until blended, then add the juice, soup and salt. Cover and microwave on High 3 to 4 minutes until sauce thickens slightly. Stir in remaining ingredients except lemon wedges. Cover and microwave on High 5 to 6 minutes, stirring twice, until the shrimp are pink and barely opaque in center. Serve with lemon wedges.
Beat in double boiler over boiling water until spreading consistency. Will frost 2 layer cake top to side.
Dissolve lemon and lime jello in water. When jello is set a little, add 7-Up. In a separate bowl mix pineapple, nuts and marshmallows. Blend into jello mixture and let set to harden. Dissolve strawberry jello and the 1 cup hot water. Pour over top of set jello. When jello is set a little, beat whipped cream and cream cheese until smooth and slightly thickened. Pour on top of jello and let set. Serve cooled.
Cut eggplant in half lengthwise then crosswise in 1/4-inch slices. Coat cookie sheet with cooking spray. Dip eggplant in egg whites, then bread crumbs to coat. Place on cookie sheet and drizzle with oil. Wrap garlic and onion in foil and place on cookie sheet. Bake at 375° for 40 minutes, turning eggplant once. Mix the tomatoes, basil, oregano, salt, pepper and sugar in a non-stick medium saucepan. Bring to a boil. Remove garlic and onion from oven; squeeze garlic from skin into tomato mixture; add the onion. Lower heat; simmer 15 minutes. Spread 3/4 cup sauce evenly over bottom of 9 x 13-inch baking pan.
Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green peppers; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand about 10 minutes before cutting. This will reheat well.
Cream the butter. Gradually add sugar and beat until light. Add eggs, one at a time, beating after each. Add flavorings, then sift dry ingredients alternately with sour cream and brandy. Blend well. Put into 3-quart mold and bake in slow oven at 325° for about 1 hour and 15 minutes. Cool in pan on rack. Delicious!
Heat 2 tablespoons butter in large skillet, add chicken and brown over medium-high heat for about 10 minutes on each side. Sprinkle both sides with salt and pepper. Transfer to a 12 x 8 x 2-inch baking dish. Trim mushrooms, toss with lemon juice and set aside. Add 1 tablespoon butter to skillet, stir in shallots and saute for 3 minutes. Add mushrooms and cook for 5 minutes or until slightly brown, stirring often. Blend in flour, pour in wine, then add cream. Cook, stirring constantly, until thickened and bubbly. Mix in 1/2 cup of cheese. Spoon sauce over chicken, sprinkle with remaining cheese. Bake at 400° for 20 minutes or until chicken is bubbly and tender. Serves 6.
Dissolve both jellos in 2 cups hot water. Add cold water. Add bananas, marshmallows and drained pineapple. Chill until firm. Cook sugar, egg, flour and 1 cup of reserved pineapple juice until thickened. Spread over congealed jello. Blend cream cheese and Cool Whip (almost a whole small container). Spread over second layer of jello. Sprinkle grated cheese on top. Serves about 10.
Mix ingredients together and warm except tortillas or Tostitos. Layer in long cake pan the tortillas or Tostitos and hamburger mixture. Bake about 30 to 45 minutes; can be put in microwave. Top with Ro-Tel cheese dip. Makes a big casserole dish. If you like a drier dish, add more Tostitos.
Bring broth to boil. Add potatoes, carrots, celery, salt and pepper. Cover; simmer for 15 minutes. Melt butter in saucepan. Add flour; mix well. Gradually add milk until slightly thickened. Add cheese; cook until melted. Add to broth with chicken.
Boil and debone chicken. Cut up and place in bottom of dish. Chop onion and place over chicken. Dice Velveeta cheese and put half on top of onion. Crush up Doritos and put half on top of cheese. Mix together in a bowl, Ro-Tel and soups. Pour on top of Doritos. Put the other half of crushed Doritos on top. Bake at 400° for 45 minutes.
Dredge chicken in sour cream; roll in crumbs. Sprinkle with salt, pepper and celery salt.
Mix and roll into balls. Roll balls in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on greased cookie sheet and bake at 375°.
Combine lard, flour and salt. Beat egg in cup and add water to make 1 cup liquid. Combine with vinegar and mix.
Cover beef, molasses and soy sauce with water and stew until tender. Add Chinese vegetables and bean sprouts. Add mushrooms.	Serve over Chinese noodles or rice.
Combine all ingredients and mix well. Shape into a loaf and place in roasting pan. Bake uncovered at 350° for 1 hour. Serves 4.
Place ingredients in large old kettle. Allow to come to a boil for several minutes. Turn to simmer. Add water as needed. Can be saved and reused.
Slice cream cheese into small pieces. Place in microwave-safe baking dish. Pour chili over cream cheese. Microwave, loosely covered, on High for 5 minutes. Top with Cheddar cheese. Microwave, loosely covered, for 2 to 3 minutes longer or until cheese is melted. Serve with chips. Yield: 80 servings.
Combine oil, sugar, eggs and vanilla. Sift flour, soda and salt together and stir into mixture. Add apples, raisins and nuts. Cook 1 1/2 hours at 325° in tube pan.
Cook carrots until tender-crisp. Reserve 1/4 cup liquid. Combine onion, mayonnaise, horseradish, salt and pepper. Add liquid; put carrots into 1 1/2-quart casserole; fold in mixture. Cover with crumbs. Dot with oleo. Bake 15 minutes at 375°.
Brown ground beef and drain (can also brown with onion). Pour can of soup over meat in casserole dish. Layer cheese over the soup. Add layer of Tater Tots. Bake in oven for 45 minutes at 375° or until Tater Tots are golden brown.
Combine sugar and butter and bring to a boil. Place the graham crackers on buttered, foil-lined cookie sheet and pour the sugar mixture over them. Bake in a 400° oven for 5 minutes. Remove from oven and pour the chips over the top and spread evenly. Pour the nuts over the top and press in. Chill 30 minutes.
Beat eggs, salt and vanilla at medium speed until frothy. Continue to beat as you add 1/2 cup sugar slowly and beat until mixture is light, thick and smooth. While beater takes care of eggs and sugar, do these 3 things:
Cook pasta in water seasoned with the bouillon. Drain. Return to pot and add cheese slice. Cover. Let cheese melt and mix in meat and vegetables. Serve with ketchup on the side. Serves 2 children.
Split wings in joints. Drain tips, if desired. Pat dry. Deep fry at 400° (high) until crisp, 12 minutes. Remove; drain. Combine the red hot sauce and butter. Toss wings to cover completely.
Combine all ingredients. Pour into a 9-inch pie shell. Bake at 425° for 15 minutes, then bake at 350° for 45 minutes.
Stir oil and vanilla together. Stir flour, cocoa, salt, warm water, vinegar, sugar and soda; slowly add in other mixture. Blend, but do not beat. Mixture will be runny. Pour into ungreased pan and bake at 350° until toothpick comes out clean. Needs no frosting. This is very moist chocolate cake. Travels well - great for picnics. Simply delicious!
In large pitcher, combine juice concentrates, water, lemon juice and apple slices. Chill. Just before serving, add ginger ale and ice cubes. Makes six 8 ounce servings.
Mix first 4 ingredients well and cook in medium saucepan over medium heat; bring to a boil and boil for exactly 2 minutes. Remove from heat and add vanilla, peanut butter and oats. Spoon onto wax paper, cool, then eat!
Mix all ingredients and pour into buttered casserole. Top with 1 stick butter and crushed corn flakes. Bake for 20 to 30 minutes at 325°.
Cream butter and cheese well. Add flour, red pepper, salt and pecans. Mix well. Form into small logs and wrap in foil. Leave in refrigerator until hard enough to slice. Bake at 350° for 10 to 15 minutes. Watch closely. For cheese sticks, use pastry bag to form stick. Chill, then bake same as before.
Bake cake mix according to instructions on the box. Let it cool. Then poke it with a toothpick or fork and make holes all over the cake. Mix the jello with 1 cup of boiling water and 1 cup of cold strawberry pop, then pour all over the cake. Make sure you get the corners. Then mix the vanilla pudding according to instructions and the Dream Whip according to the directions on the box and mix them together and ice the cake with it. (Some people use Cool Whip to ice the cake, then refrigerate for at least two hours before serving.)
Crumble sausage meat and brown in skillet. Remove sausage and saute onion and celery in part of fat and butter or margarine. Combine the seasonings and bread crumbs. Toss together with onion mixture and sausage. If a moist dressing is desired, add enough liquid to moisten crumbs.
Soak navy beans overnight. Combine all ingredients and bake at 350° for 2 hours or more.
Preheat oven to 350°. Stir together the flour, baking powder and salt. Set aside.
Mix all ingredients in a large bowl until mixture is light green in color. Chill and serve.
Place cream cheese block (room temperature) on a serving platter. Pour chile salsa over the block so it covers the block. Sprinkle with chopped parsley. Serve with chips or crackers.
Heat oven to 400°. Grease an 8 x 8-inch pan. Sift first 5 ingredients. With mixer at cream, mix butter with sugar and egg until light and fluffy. Grate apples, medium fine. Measure 2 cups. Add to egg mixture. At low speed, beat in flour mixture just until mixed. Pour into pan. Bake 20 to 30 minutes. Cool. Store in pan. Cut into 8 squares.
Mix jello, milk, coconut and extract. Shape like strawberries. Make red sugar by dropping 1 to 2 drops of red food color into white sugar. Roll strawberries in sugar. Color almonds green with green food coloring. Put 2 almonds into top of strawberry for leaf.
Combine first 5 ingredients. Combine remaining ingredients and pour over vegetable mixture. Refrigerate 2 to 3 hours.
Peel banana; cut in quarters lengthwise and again crosswise. Roll in pecans. Peel oranges; cut in slices crosswise and remove the center core. Insert a cube of banana in center of each slice. Arrange on a bed of lettuce. Sprinkle over remainder of pecans and French dressing. Makes eight portions.
Place chicken pieces in a pan, skin side up. Mix rest of ingredients together; pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours. Baste 3 or 4 times the last 1/2 hour.
Cut chicken in 1 1/2-inch cubes. Roll in bread crumbs coating all sides. Heat skillet and melt butter. Brown chicken on all sides. Cover chicken with wine (about 1 to 1 1/2 cups). Let simmer until wine cooks out. Turn chicken over and add garlic powder and salt to taste. Cover with wine again and simmer until liquid is half.
Brown and drain hamburger. May be done in microwave or in skillet on top of stove. Mix everything together, except save a little cheese to sprinkle on top after putting in casserole dish. Microwave on High for 5 minutes. Let set at least 5 minutes before serving.
Grease cookie sheet. Set oven at 375°. Sift together all dry ingredients. Add softened shortening, eggs and half the bananas. Beat until creamy, about 2 minutes, by hand. Fold in remainder of bananas, rolled oats and walnuts. Drop on cookie sheet and bake about 12 to 15 minutes. Yields approximately 4 dozen.
Combine sweet potatoes, sugar and salt in a bowl. Mix well. Stir in eggs, milk and vanilla. Blend in 3 tablespoons melted margarine. Spoon into baking dish. Combine brown sugar, flour, 3 tablespoons melted margarine and pecans in a bowl. Mix with fingers until crumbly. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until light brown.
Wrap tortillas in foil; bake at 350° about 12 minutes or until heated through. In 10-inch skillet, cook onion and garlic in oil 5 minutes or until softened, stirring occasionally. Add bell peppers; cook 2 minutes. Partially mash one can of beans with wooden spoon or potato masher. Add mashed beans, remaining can of beans, salsa and cumin to skillet; cook over low heat 10 minutes, stirring occasionally. Sprinkle 1/2 cup shredded cheese down center of each warmed tortilla. Spoon bean mixture over cheese. Top with cilantro, if desired, then roll up. Makes 4 servings.
Brown meat and drain. Mix meat, salsa, mayonnaise and corn. In baking dish, place mixture, about 1/2. Cover with crumbled taco chips. Cover with cheese. Repeat layers. Bake in 350° oven for 30 minutes. Serve with a salad.
Combine dry ingredients; add eggs and pineapple. Bake at 350° for 30 minutes.
Mix first 3 ingredients. Spread on bread and bake at 350° for 15 minutes.
Mix ingredients together thoroughly; roll into 1-inch balls. Bake on cookie sheet at 350° for 20 minutes. Makes about 50 appetizers.
Cook the pre-soaked beans in a saucepot for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, set aside and save the broth. Peel, seed and chop the tomatoes and reserve juice. Open the chili pods and remove the seeds and veins; then, cut the chiles into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn. Set chiles, squash and corn aside.
Cream shortening; beat in sugar and salt, then egg yolks, vanilla, milk and flour, mixed with baking powder. Spread mixture in 2 round greased cake pans. Beat egg whites until very light, adding 3/4 cup sugar slowly and spread on unbaked mixture in both pans. Sprinkle nuts, sugar and cinnamon and bake at 350° for about 30 minutes. Let cool and put together with whipped cream, berries or pudding.
Heat oven to 375°. Grease square pan, 9 x 9 x 2-inches. Mix baking mix, sugar, oleo and milk. Spread in pan. Arrange apples on mixture in pan. Mix 1/4 cup sugar and the cinnamon. Sprinkle over apples. Mix sour cream and egg. Drizzle over top. Bake until edges are light brown, 25 to 30 minutes.
Mix together brown sugar, shortening and egg yolks. Combine flour, cinnamon, cloves, allspice, nutmeg and baking soda mixing with egg yolk mixture alternately with sour milk. Fold stiff egg whites and raisins into mixture.