HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut broccoli and cauliflower into bite-size pieces. Cook in boiling salted water until crisp-tender. Drain and put aside. Saute garlic and tomatoes in oil in large skillet or chicken fryer 2 minutes. Stir in basil and mushrooms. Cook 3 minutes. Stir in peas, parsley, salt and pepper. Cook 1 minute. Add to vegetables. Melt oleo in saucepan. Add mushroom soup, milk and 1 cup grated Parmesan cheese. Bring to a boil. Add to 1 pound cooked linguini and toss. Stir in vegetables and beef. Heat. Serves 8.
In a saucepan, bring cranberries, sugar and orange juice to a boil, stirring until berries start to pop. Then remove from heat and stir in gelatin, stirring until gelatin is dissolved. Stir in remaining ingredients. Cool, cover and refrigerate.
Combine all and pour over flank steak and marinate 4 or more hours, turning occasionally. Cook on the grill over hot coals about 5 minutes on each side for medium-rare. Baste with marinade. Carve in thin slices, cutting on the diagonal.
Cook shells as directed on box; drain. In a baking dish cover bottom with spaghetti sauce (1 1/2 cups). Spoon cheese mixture into each shell and put in pan. Cover top with remaining sauce and a little bit of Mozzarella cheese. Cover and bake at 350° for 30 minutes.
Cut each muffin half into quarters (8 pieces per muffin). Mix remaining ingredients. Spread on toasted muffin. Broil until bubbly. Place on paper towel to absorb drippings before serving.
Blend and beat cream cheese, powdered sugar, creamy peanut butter and milk. Fold in Cool Whip. Pour into graham cracker crust. Chill.
Brown and drain hamburger meat. In a large kettle, combine all ingredients except macaroni. Bring to a boil, then turn down heat and simmer until beans and celery are tender. Add macaroni and continue to simmer until macaroni is done. Add salt and pepper to taste. Serve with saltine crackers.
Grease	and flour Bundt cake pan. Sprinkle chopped pecans in	bottom. Put cake mix and pudding mix in bowl.	Add rum, water and oil. Add eggs, one at a time; use mixer. Beat until all is thoroughly	mixed.	Pour in Bundt pan. Bake at 350° for 55 minutes.
Mix thoroughly; simmer for 30 minutes. Serve hot. Will keep in the refrigerator 4 weeks.
Prepare pudding according to package directions. Add all fruit. Fold in 1/2 cup whipped cream. Serves 10.
Cut beef in strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef; toss and set aside while preparing vegetables. Heat oil in large frying pan. Add beef and toss over high heat until browned. If not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender and crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir and cook until thickened. Add tomatoes and heat through. Preparation time: 20 minutes, Cooking time: 30 to 40 minutes Makes 4 servings.
Mix eggs, butter, vanilla, sugar, syrup and pecans together. Pour into pie crust and bake at 350 degrees for 30 min. Center of pie may look soft when shaken but will get firm when cool.
Mix sugar, flour, egg yolks, hot water, oil, cinnamon and nutmeg; beat well. Fold in nuts and pineapple with juice. Beat egg whites until stiff; add to mixture. Bake in tube pan for 1 1/4 hours at 300°.
Soften the yeast in the 1/2 cup warm water. In a large mixing bowl (at least 4 quarts), blend sugar, olive oil, salt and warm water. Add the cool water. Stir in the yeast. Gradually add the flour until a stiff dough has formed. Knead on a floured surface until smooth and satiny, about 7 to 8 minutes. Place in a well oiled bowl, turning the dough to oil all sides. Cover with a damp towel. Let the dough rise in a warm spot away from drafts until it has doubled in bulk, about 2 hours.
Cream butter and sugar until light; beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, baking soda, salt and cocoa powder; add to creamed mixture alternately with sour cream and water, beating after each addition. Stir in sauerkraut and chopped nuts. Pour into greased and floured 13 x 9-inch baking pan. Bake in 350° oven for 35 to 40 minutes. Cool in pan. Frost with favorite chocolate frosting.
Take juices from fruit; add water to make 2 cups. Heat to boiling point; pour over jello. Add Coke. Chill for a while. Add pineapple, cherries and nuts until congealed; then serve. Refrigerate.
Mix all ingredients together, except tomatoes and dressing. Pour dressing over. Just before serving, add tomatoes.
Mix cake mix according to directions and bake in 9 x 13-inch pan. Stick holes in entire cake. Bring to boil sugar and milk; boil 1 minute. Pour over cake. When cake is cooled, ice with 8 ounces Cool Whip and top with 7 ounces Angel Flake coconut; refrigerate.
Mix softened cream cheese with sweetened condensed milk and vanilla until smooth. Add lemon juice and continue to mix until thick and smooth. Pour into crust and refrigerate 1 hour before serving. Serve with cherry pie filling on top or with fresh strawberries or other fruit toppings.
Combine cream cheese and mayonnaise and beat until blended. Add dill weed, carrots, cucumber, and green onions and mix well. Makes enough spread for 10 regular sandwiches which I cut into 4 portions, making 40 cocktail sandwiches or will make 20 to 22 open face sandwiches using 3 inch rounds cut from bread slices. This is also great spread on miniature bagels.
Mix cake mix and gelatin in large mixing bowl. Add juice and oil. Add eggs, one at a time. Bake in a tube pan for one hour at 350°. Let cool for a few minutes, then turn out on a plate. Sprinkle with powdered sugar.
Combine ingredients; mix well. Pour into hollowed out, unsliced sourdough bread. Serve with pieces of bread, assorted raw veggies and crackers.
Mix flour and salt, cut in shortening. Separate egg. Put yolk in measuring cup; add milk until 2/3 cup full. Beat slightly until milk and egg yolk are well mixed. Make a well in middle of flour, pour in milk and egg mixture and mix slightly. Divide dough into two parts. Roll out one part and put in jelly roll pan, 15 x 9 x 1. Cover the dough with 3 handfuls of Wheaties or corn flakes, then thinly sliced apples. Sprinkle with sugar and cinnamon to taste and dot with butter. Cover with remaining dough. Brush with beaten egg white. Bake 45 minutes at 375° to 400°. While hot, spread with icing of 3/4 cup powdered sugar, vanilla and milk.
Bake potatoes until they are soft in the middle. Remove them from the oven and cool 5 minutes. Cut them into halves and scoop out the centers. In a mixer, blend all of the above ingredients while slowly adding hot potatoes. With a large spoon, fill the potato shells. Bake the stuffed potatoes for 20 minutes in a hot oven (400°). Serve piping hot.
In a large saucepan, mix all ingredients, except cinnamon stick garnish, and bring just to a boil. Cool and strain. When ready to serve, reheat and pour into cups. Garnish with cinnamon sticks, if desired. Makes 16 (1/2 cup) servings.
Dip chicken in melted margarine. Combine rest of ingredients in dish and roll chicken breasts in it. Spray 15 x 10-inch pan with Pam. Place chicken in pan and bake at 400° for 20 to 25 minutes.
Wash cucumbers, sliced very thin. Combine onions, pepper and salt. Mix with 1-quart crushed ice and let stand 1 hour, then wash salt off. Combine remaining ingredients. Bing to a boil, pack in jars.
Cook apples in sugar, water and butter until soft. Make dough of flour, salt, baking powder and milk. Mix well. Drop into cooked apples by small spoon and cook 20 minutes.
Stir jello (dry) into Cool Whip until the jello isn't dry. Drain fruit, then add to Cool Whip; add cottage cheese. Put in large serving bowl and cool several hours before serving.
In a 2-quart microwave-safe bowl, put margarine, chocolate chips, corn syrup and vanilla extract. Microwave on High 2 to 3 minutes until melted. Stir until smooth. Stir in powdered sugar until blended. Add cereal and stir until evenly coated. Press mixture evenly in greased 8 x 8-inch pan. Refrigerate until firm and cut into squares to serve.
Thoroughly combine cocoa, sugar and salt in heavy 4-quart saucepan. Stir in milk. Bring to bubbly boil over medium heat, stirring constantly. Boil without stirring until mixture reaches 234° (soft-ball stage). Bulb of candy thermometer should not rest on bottom of pan. Remove from heat. Add butter and vanilla. Do not stir. Cool to 110°; beat until fudge thickens and loses some of its gloss. Quickly spread into buttered 8 or 9-inch square pan. Cool and cut into squares. Yield: About 3 dozen candies.
Brown beef and onion together and drain, add worcestershire, ketchup, and tomato soup. Simmer 20 minutes. Pour spaghetti (cooked and drained) in a 2 qt. casserole dish. Pour tomato soup mixture over noodles. Spread cream of celery soup over tomato mixture. Sprinkle cheese on top. Bake 350° for 40 minutes.
Brown meat and onion. Cook until tender. Mix together with other ingredients and put in a large casserole dish. Bake at 350° for 45 minutes.
Melt butter in large skillet. Add coconut and pecans. Cook until brown; set aside. Combine cream cheese and Eagle Brand milk; beat well. Fold in Cool Whip. Layer 1/4 cream cheese mixture in each pie shell. Drizzle with 1/4 caramel topping over cream cheese mixture. Sprinkle with 1/4 coconut mixture. Repeat layers. Serve frozen.
Bring first 4 ingredients to a hard boil, stirring constantly. Continue until it reaches a soft ball stage. Remove from heat and add vanilla, marshmallow cream and peanut butter. Beat by hand until smooth. Pour into buttered 9 x 13-inch pan and cool at room temperature.
Mix all ingredients in a bowl; spread out onto a cookie sheet. Sprinkle potatoes with paprika. Bake at 350° for 45 minutes. One-half cup equals 1 starch.
Pour beaten eggs over chicken. Cover and refrigerate for 1 to 2 hours. Drain, then dredge in bread crumbs. Place 8 tablespoons butter in pan and brown chicken pieces. Place chicken in baking dish. In same pan, add remaining 2 tablespoons butter and cook mushrooms 5 minutes. Spoon mixture over chicken. Top with cheese. Add broth. Bake at 350° for 40 minutes. Serves 4.
Layer ingredients in order given in 8 x 12-inch serving dish. Chill for several hours. Serve with corn chips and salsa cruda.
Beat butter, brown sugar, white sugar, eggs and vanilla until creamy. Stir in flour, salt, baking soda and baking powder. Add peanuts, noodles, chocolate chips and butterscotch chips. Drop rounded teaspoonful of batter on slightly greased pan. Bake 10 to 12 minutes at 350°. Makes 92 cookies.
Heat milk and tomatoes in separate dishes. When tomatoes boil, add soda and stir until it stops fizzing. When milk is hot, pour tomatoes into milk, slowly. Stir. Add butter, salt and pepper to taste.
Cut cabbage in narrow wedges and steam in small amount of water until tender. Stir in butter. Combine sugar and vinegar. Pour over cabbage and heat thoroughly. Makes 6 to 8 servings.
Heat oven to 375°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with aluminum foil or waxed paper; grease. In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with confectioners sugar. Carefully remove foil; trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up; sprinkle with confectioners sugar. Makes 10 servings.
Brown ground meat and drain well. Stir in half the salsa and 1 cup of the cheese. Spread 1 cup of the salsa in a 13 x 9-inch baking dish. Place 1/4 cup meat mixture in the center of each tortilla, then roll up. Place seam side down in the pan on top of the salsa. Top with remaining salsa and the rest of the meat mixture if any is left. Then put the remaining cheese on top. Bake at 350° for 20 to 25 minutes or until cheese is melted and the dish is hot.
Warm oven to 350°. Cream the cream cheese and butter until round ball. Gradually add 2 cups flour. Cream until mixed well. Roll out dough until very thin. (Roll out dough a little at a time.) Cut into 1 x 1-inch square. Put on cookie sheet. Put pie filling or any other filling in the middle. Bring all four corners of the dough to the middle. Bake 10 minutes, until lightly brown.
Cook sugar, water and cornstarch until thick and clear. Color with red food coloring; cool. Add strawberries. Fill crust.
Cook squash, carrots and onions in butter until squash looks clear. Mix bread crumbs, sour cream and chicken soup in large bowl. Add squash mixture to bread crumb mixture; mix together. Place in casserole pan and bake 30 minutes at 350°. Top with shredded cheese and heat just until cheese melts.
Cream oleo and 1/2 cup sugar until fluffy. Add 1 cup flour and mix well. Put into 13 x 9-inch pan. Bake at 375° for 12 minutes. Mix remaining 1 cup sugar and 1/4 cup flour. Blend in eggs, vanilla and salt. Fold in pecans and coconut. Spread over baked layer. Bake at 375° for 15 minutes. Cool and cut into bars.
In a saucepan, mix together sugar, syrup and water. Cook on high heat, stirring until sugar is dissolved. Continue cooking until it begins to string off spoon. Add peanuts, stirring until peanuts start to "smell done" and pop open. Add butter. Remove from heat. Add baking soda and mix well. Pour onto greased cookie sheet and let cool. Break into pieces.
Dissolve jello in water. Mix sugar, Kool-Aid and 2 quarts water. Add jello mixture and pineapple juice. Better if allowed to stay in freezer until ready to serve. Take out 1 hour before serving. Add 7-Up before serving.
Saute margarine and onion. Blend in flour, sugar, salt, pepper and spices. Remove from heat. Gradually stir in tomato juice. Boil 1 minute, stirring constantly. Stir hot tomato mixture into cold milk. Heat almost to boiling and serve.
Melt butter in dish. Mix cornbread mix as package directs with eggs and milk. Add cottage cheese, thawed broccoli and onion. Pour into butter filled dish. Bake at 350° for 1 hour or until done.
Combine flour, salt and baking powder. Beat eggs with milk. Add 1 tablespoon melted Crisco and the corn. Drop from teaspoon into hot Crisco. Fry until golden brown. Drain on absorbent paper. Sprinkle with powdered sugar if desired.
Over low heat in a 3 quart saucepan saute onion and garlic until tender. Add tomatoes, salt and pepper. Cook for 3 minutes. Remove from heat, add tomato paste. In a small bowl stir flour and half a cup of water until smooth. Add to soup. Gradually stir in remaining water and bring to a boil over medium heat. Cook 2 minutes. Place the soup in a mixer, process until smooth. Return puree to pan. Add whip cream and dill.
Combine all ingredients except sour cream in saucepot; bring to a boil. Simmer; stirring until mixture is blended. Remove from heat; cool. Blend in sour cream. Mixture thickens slightly on standing. Cover and place in refrigerator. Makes 1 cup.
Boil the first 3 ingredients for 2 1/2 minutes. Remove from heat. Add cocoa, peanut butter, vanilla and oatmeal. Spoon by tablespoon onto wax paper.
Prepare and cook macaroni. Drain and add remaining ingredients. Chill. Serves 8 people.
Combine first 8 ingredients in Dutch oven. Dissolve bouillon cubes in hot water; add to potato mixture. Bring to a boil over medium heat. Cover, reduce heat and simmer 8 minutes or until vegetables are tender. Dissolve flour in 1/4 cup of milk; stir into soup. Add remaining milk. Cook over medium heat until thickened, about 25 minutes. Makes 10 servings.
Combine eggs and oil and beat until light and fluffy. Continue beating while you add sugar, vanilla, flour, cinnamon, soda and salt. Fold in apples and nuts. Bake at 325° for 45 to 60 minutes.
Heat the butter, chocolate and sugar together over low heat on top of stove until butter and chocolate are melted. Blend all together. Remove from heat and add eggs, salt and vanilla. Pour mixture into unbaked pie shell and bake at 325° for 25 minutes or until filling is set.
Dissolve Jell-O in 2 cups of boiling water. Put in fridge until slightly thickened. Add raspberries (including liquid) and applesauce. Mix and pour into mold. Chill until set.
Soak lentils overnight (after rinsing and cleaning). Add to 4 quarts cold water. Add lamb, celery, garlic, crushed tomatoes, salt, pepper and herbs. Bring to boil. Simmer for 1 hour. Remove lamb from pot and cut off bones. Return to pot. Add carrots and rice. Simmer another 15 to 20 minutes or when rice is tender. Serve with hot Italian or French bread. Makes enough to freeze for another meal! A great winter warmer-upper.
Brown sausage and onion; drain well. Place in ungreased 8 x 8 x 2-inch baking dish. Cook macaroni according to package directions. Drain and mix with meat. Combine soup and milk; heat. Stir in eggs and cheese. Pour over macaroni. Bake at 350° for 45 minutes. Yield: 6 servings. (Ready-fixed casserole may be frozen. Thaw before baking.)
Cook pasta as directed on package; drain. Combine yogurt, mayonnaise, lemon juice, curry powder, mustard and garlic. Add chicken, red peppers, celery, sunflower seeds and scallions. Toss lightly. Spoon about 1 1/2 tablespoons filling into each shell. Chill. Serve on lettuce, if desired.
Mix all ingredients together in ice cream churn. (Half and half may be substituted for some of the milk for a creamier ice cream.) Add enough milk to fill to 1 gallon line. Churn and enjoy!
Cook rice. Chop onion and cook in a little water. Add other ingredients; stir. Place in casserole dish. Bake for 20 to 30 minutes at 350°.
Prepare hamburg according to taco mix. Layer on bottom of 13 x 9-inch pan. Blend cream cheese, sour cream and garlic powder/salt (sprinkled) together and spread over beef. Chop tomato, pepper, scallions and olives; mix together. Spread vegetables over next layer. Pour salsa on top. Spread shredded Cheddar cheese on top. Refrigerate overnight. Bake at 350° for 20 minutes.
Cook raw carrots 15 to 20 minutes. Layer 1/2 carrots, 1/2 asparagus, 1/2 almonds and margarine, making 2 layers. Mix mushroom soup with water and pour over layered ingredients. Top with cheese cracker crumbs. Bake at 350° for 30 minutes. (If asparagus is fresh, cut in 1-inch lengths.)
Cream first 4 ingredients until light and fluffy. Add dry ingredients, followed by peanut butter chips. Thin with liquid and/or shortening. Object is to cause cookies to flatten as cooking. You will learn how much as you make them.
Cream eggs and shortening. Add pumpkin, oil and vanilla and mix well. Combine flour, soda, cloves, cinnamon, ginger, salt and nutmeg; beating well. Add nuts and raisins. Pour into two greased loaf pans and bake 1 hour at 350°.
Cream butter and syrup; add eggs and blend well. Combine sifted flour and soda; add alternately with buttermilk. Cook in a black iron skillet at 350° until done.
Brown sausage and drain; add green pepper and onions. Cook until almost done. Stir in 1/4 cup flour, salt, pepper and tomatoes and cook until smooth, blended and thick. Can also add cooked vegetables such as corn, green beans, peas, etc. Can serve on top of cornbread or biscuits if desired.
Cream sugar, butter and eggs. Add water, syrup and grape juice with 1 teaspoon of rum extract, then add 1/2 the flour. Mix the other half of the flour with the candied fruit and pecans. Add spices, raisins and currants to egg mixture. Mix in candied fruit mixture. Bake in slow oven (250°) for 4 hours over a pan of water. Makes 11 or 12 (1 pound) fruitcakes.
Dissolve sugar in boiling water. Add almond extract and bitters. Let cool and add vodka. Mix well. Put in gallon jar with lid. Cover and let sit 30 days.
Dissolve Jell-O in boiling water. Drain berries and pineapple; use 1 cup of the juice in Jell-O mixture. Stir in fruit. Pour into a 2-quart flat pan; cool in refrigerator until firm.
Peel six apples; slice and place in bottom of baking dish. Mix together cake mix, sugar and cinnamon and pour over apples. Melt butter and drizzle over top of dry batter. Bake at 350° for 30 to 40 minutes.
Lightly brown butter. Remove from heat. Add confectioners sugar and vanilla. Add water until spreading consistency. Use on Stuffed Date Cookies.
Melt butter and sugar together and boil until caramelized. Toss in nuts. Spread graham crackers on cookie sheet. Top with mixture. Bake at 350° for 10 minutes. Cool and place on racks.
In 2-quart microwave-safe casserole, combine tomatoes (undrained), vegetable juice, undrained corn, onion, squash and celery. Cook covered on High for 8 to 10 minutes (until boiling). Stir and cook 8 to 12 minutes longer until vegetables are tender (stirring once). Stir in undrained chicken. Cook for 1 to 2 minutes longer.
Layer Twinkies in 9 x 13-inch pan, cream side up. Heat until melted chocolate chips, margarine or butter and water. Pour over top of Twinkies. Cool. Spread Cool Whip over chocolate. Sprinkle with crushed nuts. Refrigerate.
Cream butter; add sugar, eggs, milk, flour and vanilla. Mix well, Turn onto floured board. Roll out and cut into circles with cookie cutter.
Place potatoes and water in a casserole dish and cover. Microwave on High for 12 to 15 minutes. (Stir after 8 minutes.) Drain. Mix remaining ingredients. Stir in potatoes; cover and refrigerate 1 hour. Drain and arrange potatoes on skewers. Place on grill over hot coals. Grill, covered, about 4 minutes. Rotate; brush with dressing and continue grilling 4 more minutes.
Bake cake as directed on package in a large jelly-roll pan. While cake is warm, poke holes in cake. Pour Eagle Brand milk over cake. Then pour butterscotch topping over cake (may want to use new fat-free). Cool. Use Cool Whip or like and spread on cake. Crush Heath bars and sprinkle on top.
Stir eggs, soup, tuna and pimentos; set aside. Mix well the Bisquick mix and hot water. Knead dough on floured surface until smooth. Press dough in bottom and sides of a greased 10 x 6-inch baking dish. Sprinkle 1/2 cup cheese on dough. Add tuna mixture and top with remaining cheese. Bake at 350° for 50 minutes or until center sets. Cool before serving. Makes 6 servings.
Mix flour, margarine and oil with pastry blender. Stir in flour with fork. Roll on and between wax paper. Makes two crusts. Bake filled pie at 350° for approximately 1 hour or until golden brown.
Soften cream cheese and mix all ingredients together. Serve with apple slices dipped in pineapple juice to prevent browning.
Brown and drain sausage, onion and celery. Add and mix the rest of the ingredients and place in a casserole dish. Bake at 250°, covered, for 1 1/2 hours.
Cook frozen vegetables according to directions; drain. Add 1 can undiluted mushroom soup. Mix together and put in 8 x 8-inch glass casserole dish. Cover with the shredded cheese. Cover with croutons and pour 1/2 stick melted margarine over all. Bake at 350° for 30 minutes. Serves 4 to 6.
Mix all ingredients well. Bake in a greased and floured tube pan at 350° for 1 1/2 to 2 hours. For bread, pour into loaf pans and adjust baking time. May be frozen.
Cream shortening. Add syrup. Add egg. Beat until mixed well. Add flour and vanilla or nutmeg. Pour on floured sheet and roll out; cut or make small balls and press flat. Bake at 350° for about 15 minutes. Cook on greased cookie sheet.
Melt chips over low heat. Stir until completely dissolved. Add peanuts. Drop from teaspoon onto wax paper. Refrigerate for 10 minutes. Then it is ready for the candy dish.
Mix sugar and spices in mixing bowl. Add other ingredients and mix until smooth. Pour into pie shell. Bake at 350° for 15 minutes. Reduce heat to 300° and bake 45 minutes. Let cool before serving.
Melt peanut butter, butter and chocolate chips in a saucepan. Put cereal in a bowl and pour mixture over it. Stir until coated. Cool it a little. Put 2 cups powdered sugar in a plastic trash bag, dump in cereal and shake to coat. Dump back into bowl. Happy eating! Arf, Arf.
Mix well. Pour into unbaked pie shell. Heat oven to 250° to 275°. Bake for 1 hour.
Mix ingredients well together; chill and serve. Nuts and miniature marshmallows may be added.