HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel pumpkin; cut into small pieces. Put in a large saucepan. Add sliced onions, chopped potatoes, crumbled stock cube and water. Bring to a boil, reduce heat and simmer uncovered 25 minutes, until soft. Push through sieve or blender. Return puree to saucepan. Add cream, salt and pepper and reheat. Simmer 5 minutes. Serves 6.
Cut elephant into bite sized pieces. Add brown gravy and cook 14 hours at 456°. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but only if necessary. This is because most people do not like hare in their stew.
Prepare gelatin according to package directions. Chill until slightly thickened. Crush strawberries in blender or by hand. Add to gelatin mixture. Add yogurt, vanilla and sugar substitute. Stir mixture until well blended. Pour into four individual molds; chill until set. Remove from molds and serve on lettuce leaves. Yield: 4 servings (each serving is 1/2 cup). Exchange for 1 fruit.
Combine sugar and oil; mix. Add eggs and pumpkin; beat on high to break up pumpkin. Add dry ingredients that have been sifted 2 times all at once, then add nuts. Pour into well-greased and floured Bundt pan (pan will be almost full; make cupcakes with leftovers). Bake at 350° for 1 hour and 10 minutes. Cake will be moist but not sticky on inserted stick.
In a large punch bowl, mix cranberry juice cocktail, pink grapefruit juice cocktail and lemonade concentrate. Chill. Just before serving, add club soda. Makes 36 (6 ounce) servings.
Thaw corn. Do not drain. Put corn in a pan. Add butter and cook until hot. Add flour to thicken. Salt and pepper to taste.
Mix in a large bowl: broccoli, onion, bacon, almonds and drained raisins. Mix well. In a smaller bowl, mix mayo, sugar and vinegar. Pour over mixture in large bowl. Mix well. Cover and refrigerate overnight. Stir well before serving.
Mix first 8 ingredients together. Cover top with basil leaves. Then sprinkle oregano on top. Allow to cook down 4 hours on simmer.
In saucepan, dissolve jello in boiling water. Add frozen orange juice. Heat until it begins to boil (bubbles). Add applesauce and pour into dish. Refrigerate until set.
Preheat oven to 350°. Grease a Bundt pan. Cut biscuits in half (use	1 can	at a time to avoid dough getting sticky). Coat with	sugar mixture. Layer	in greased Bundt pan. Pour butter mixture over coated biscuits. Bake at 350° for 25 to 30 minutes. Let sit in pan for 5 minutes, then flip and serve. May be made the night before and kept refrigerated.
Blend first 4 ingredients in a casserole dish. Top with bacon. Bake at 350° for about 45 minutes to 1 hour.
Place vegetables and broth in saucepan. Bring to boil. Reduce heat, cover and cook until vegetables are tender. Mix remaining ingredients; add to vegetables. Cook, stirring constantly until lightly thickened and mixture begins to boil. Remove from heat. Add cheese and stir until melted. Makes 4 (1 cup) servings.
Combine flour, salt and baking powder; stir well. Sift into large bowl or pan. Add shortening; use pastry blender until mixture resembles coarse cornmeal and small peas. Mix is ready to use or to store in a canister in a cool, dry area. Use as you would use a commercially prepared biscuit mix. Yields about 12 cups.
Line bottom of loaf pan with waxed paper. Grease paper and sides of pan. Sift flour, baking powder and salt together. Stir in chocolate chips, walnuts, dates and cherries until well coated with flour. In large bowl, beat eggs well; gradually beat in all sugar. Fold in flour mixture and pour into loaf pan. Bake 1 1/2 hours or until well done at 325°. Cool in pan. Remove when cool and wrap in foil to store.
Mix everything together, cereal last. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Extra good if you add 1 cup chocolate chips or 1 cup raisins.
Heat 2 tablespoons oil in wok or large, heavy frying pan. When oil starts to smoke, add pork and stir-fry for 4 to 5 minutes over high heat. Remove meat and set aside on plate.
Mix pudding and milk as directed on box. Add pineapple, marshmallows and Cool Whip. Let set up and serve chilled. Calories: 110.
Peel and seed papaya. Cut julienne. Grind together garlic, red chilies and roasted peanuts with water. Mix together the papaya, cherry tomatoes, fish sauce, lime juice and mint leaves. Add garlic mixture and toss lightly. Place papaya mixture on an ample bed of lettuce for garnish and for eating.
Combine and pour in a mold. Chill until firm (about 3 hours). Unmold and garnish.
Mix soup and milk together. Brown pork chops. Butter a baking dish. Layer potatoes and onions in a dish. Place several pats of butter on top of potatoes and onions. Pour soup mixture over this. Place pork chops on top of all other ingredients and bake for 1 hour, uncovered, at 350° and then covered for 15 minutes. Serves 6 to 8.
Bring butter and eggs to room temperature. Grease and flour 9 x 5 x 3-inch loaf pan. Stir together flour, baking powder and nutmeg if used. Beat butter on medium speed about 30 seconds, until softened. Gradually add sugar, 2 tablespoons at a time. Beat 6 minutes. Add vanilla. Add eggs, one at a time. Gradually add flour. Beat on low speed until blended. Bake at 325° for 55 to 65 minutes. Cool 10 minutes in pan; finish cooling on wire rack.
Beat eggs; add nuts, syrup, sugar and flavoring. Bake in unbaked crust for 15 minutes at 400°. Reduce heat to 350° and bake until set. Makes 1 very thick or 2 thin pies.
Mix all ingredients, except paprika. Spread in baking dish. Bake in a 350° oven until it bubbles (about 15 to 20 minutes). Use crackers or chips for dipping.
Mix sugar, salt, cornstarch, vinegar, oleo, juice and beets; cook. Makes sauce. Pour over beets and set for 30 minutes.
Mix in order given. Pour into unbaked pie shell. Bake 1 hour at 350°. Yields 1 pie.
Mix all ingredients and bake in a 350° oven for about 1/2 hour.
After putting your cooked chicken in the baking dish, mix chicken broth and soup together and pour over chicken. Next, put vegetables over soup mixture. Mix flour, butter and milk and pour over. Bake at 375° for 45 minutes or until top is browned.
Preheat oven to 350°. Lightly grease and flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking soda, baking powder, salt and spices; set aside. Beat eggs, sugar and oil with electric mixer. Add pumpkin and flour mixture until well combined. Pour into pan. Bake for 60 to 65 minutes, or until toothpick comes out dry. Let cool 10 minutes. Loosen edges and turn out of pan. Cool completely. Serve, thinly sliced. Makes 1 large loaf. (Three mini loaf pans may be used; test after 45 minutes.)
Melt oleo and add stuffing mix; mix well to coat. Line 9 x 11-inch baking dish with 2/3 of stuffing mix. Mix chicken, soups, milk and vegetables in bowl. Pour over stuffing mix and top with remaining crumbs. Cover with foil and bake at 350° for 45 minutes. Remove foil; brown 10 minutes. Try different variations with vegetables to suit your family's tastes.
Mix all ingredients and boil hard for 15 minutes. Remove from heat and add 2 (3 ounce) boxes of peach jello. Stir for 5 minutes. Pour in jars and seal.
Combine flour, rolled oats, brown sugar, soda, salt and margarine in bowl to form crumbs. Press half of crumbs into bottom of 9-inch square greased pan. Bake at 350° for 10 minutes. Sprinkle chocolate pieces and nuts over baked crust. Mix caramel topping and flour; drizzle over chocolate pieces and nuts. Sprinkle remaining crumbs over caramel topping. Bake at 350° for 15 to 20 minutes. Chill for easy cutting. Makes 24 bars.
Put chicken broth in a large saucepan. Bring to a boil. Cut flour tortillas into strips and drop into broth one at a time. Stir gently. Boil 10 minutes without a lid. Put lid on pot and boil another 10 minutes. Add chicken and heat through.
Preheat oven to 350°. Melt butter. Saute celery, onion and bell pepper for 5 minutes. Do not brown. Pour broth into a 2-quart baking dish. Add rice and stir for 3 minutes. Add sauteed vegetables and cover dish. Bake for 45 minutes and remove from oven. Toss rice with parsley. Based on 6 servings, each serving contains 350 calories, 18 grams fat, 665 milligrams sodium and 41 milligrams cholesterol.
Combine sugar, oleo and milk in a pan and bring to a full boil, stirring constantly. Boil for 5 minutes. Remove from heat and stir in chocolate chips, marshmallow cream, nuts and vanilla. Beat until blended. Pour into buttered 9 x 13-inch pan. Cool and cut into small squares.
Preheat oven to 350°. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread beans in ungreased 2 1/2-quart shallow baking dish, then top with sausage. Pour salsa over sausage; sprinkle with cheese. Sprinkle olives and onions over top. Bake 20 to 30 minutes or until heated through. Spread with sour cream while hot and serve with chips. Refrigerate leftovers; reheat in oven or microwave.
Dissolve yeast in warm water. Stir into yeast, honey, salt, eggs, oil and 2 cups whole wheat flour. Beat until smooth. Add unbleached white flour until dough is easy to handle. Knead on floured board 10 minutes or until elastic. Place dough in greased bowl and cover. Keep in warm place and let rise until doubled (45 minutes to 1 hour). Punch down and divide the dough in halves. Shape into loaves and place in greased loaf pans. Let rise until doubled (maybe 1 hour). Bake at 375° for 25 minutes. Can be made all white bread by using all white flour or rye bread by substituting 2 cups rye flour for the whole wheat flour and adding 1/4 cup caraway seed.
Brown hamburger with onion. Add remaining ingredients, except Doritos chips and cheese. In 13 x 9 x 2-inch pan, put layer of Doritos chips in bottom, then add layer of grated cheese. Add layer of meat mixture, then repeat until all is used. Cook 30 to 35 minutes at 375°.
Put into a gallon jar the cucumbers and onions. Pack tightly. Bring all other ingredients to a boil. Pour hot mixture over cukes and onions. Put lid on and keep in refrigerator. Shake jar twice a day. Refrigerate at all times. Will be ready in a week.
Mix yeast in warm water; set aside. Mix other ingredients, then add yeast. Stir until well mixed. Set aside in warm place for 15 minutes. Drop into greased muffin pan. Bake at 375° for 10 to 15 minutes or until brown. Makes 12 rolls.
1st Layer: Mix pretzels, sugar and margarine. Press in bottom of baking dish. Bake 10 minutes at 350°. Let cool.
In bowl, cream butter with sugar. Beat in eggs. Mix flour, soda, salt and cinnamon. Add to sugar mixture alternately with mashed bananas and milk. Stir in oats, raisins and nuts. Put in loaf pan. Bake at 350° for 1 hour or until knife comes out clean. Cool 10 minutes. Yields 1 loaf.
Mix flour, butter and nuts. Pat into 9 x 13-inch pan. Bring to 1 inch on all sides. Bake at 350° for 12 to 15 minutes. Cool. Mix cream cheese, powdered sugar and 8 ounces of Cool Whip until smooth. Pour over cooled crust. Mix pudding, milk, pumpkin, cinnamon, allspice and salt until smooth. Pour over cream cheese mixture. Top with remaining Cool Whip and nuts.
Boil and bone the chicken. Melt the butter and pour over the stuffing; set aside. Mix milk with soup. Add chicken, peas, onions, almonds and pimentos. Pour half of the stuffing in a 9 x 14-inch casserole and pour all the other ingredients over the stuffing. Place remaining stuffing over the top. Casserole should be shallow. Bake at 350° for 20 to 30 minutes. Serves 6.
In 2-quart saucepan, combine first 4 ingredients. Cook over medium heat, stirring constantly until mixture comes to a full boil (5 to 8 minutes). Boil 3 minutes, remove from heat. Immediately add chocolate chips and beat with a wire whip until smooth. Stir in crme de menthe or mint extract. Serve warm over ice cream or cake. Makes about 1 1/2 cups.
Chop lettuce and tomato. Add drained, mixed vegetables (do not cook). Add Frito corn chips, mayonnaise, pepper and salt to taste. Add chopped eggs last. Toss and eat. Makes a large bowl full.
Cut round steak into very thin strips, 2 inches long. Cook meat in large skillet on medium. When meat is partially browned, add strips of green pepper, slices of onion. Cook on medium high until vegetables are just starting to be limp. Add sweet and sour; heat. Turn off heat; add tomatoes and mix. Serve with rice on the side.
Heat 1 quart of rich milk in double boiler. When hot, add the well beaten yolks of 3 eggs, diluted with 1/2 cup cold milk. Beat the whites to a stiff froth, adding a pinch of salt. When well beaten, add 1 cup sugar and beat until smooth. Add slowly the heated milk and cook until thick.
Heat oven to 500°. Place fish in greased baking dish. Combine other ingredients and spoon over fish. Bake 5 to 10 minutes or until flaky. Garnish with tomato wedges and green pepper rings.
Melt margarine. Add stuffing mix and mix well. Spread 3/4 stuffing mixture in bottom of casserole. Lay pieces of chicken on top of stuffing. Lay pieces of mushrooms (drained) on next.
Separate dough into four triangles. Place two in ungreased pan (8 or 9-inch). Press on bottom and 1/2-inch up sides. Seal seams. Place cheese over dough. Sprinkle with meat and onion. Blend celery salt, salt, milk and eggs. Pour over meat. Put remaining triangles over the meat and eggs mixture. Do not seal. Bake at 375° for 35 or 40 minutes or until filling is set and is a golden brown.
Mix flour, 1 cup Parmesan cheese, salt, pepper and paprika. Dip chicken pieces in beaten eggs and roll in flour mixture until well coated. Place chicken in a greased baking dish and sprinkle 1/2 cup Parmesan cheese over top. Dot with margarine and bake at 350° for 1 hour, turning once after 30 minutes. Be sure dish is large enough for chicken pieces to keep from touching.
Combine first 4 ingredients; blend thoroughly. Sift dry ingredients together and add to first mixture; blend well. Stir in remaining ingredients. Grease 2 (9-inch) cake pans and line with waxed paper. Bake 35 to 45 minutes in oven preheated to 350°. It is good with Cream Cheese Frosting.
Cook and drain broccoli. Arrange in a 7 inch x 11 inch casserole dish. Put cooked chicken on top. Combine soup, milk, mayonnaise, cheese, lemon juice, curry powder. Pour over chicken. Combine stuffing crumbs and margarine. Sprinkle over previous mixture. Bake at 350° for 50 minutes.
Cook vegetables. Place in ungreased round casserole dish. Beat soup and milk together and pour over vegetables. Sprinkle with cheese. Mix Bisquick and margarine until crumbly. Sprinkle over cheese. Bake at 400° for 20 minutes. Yum!
Wash chicken; pat dry. Cut up chicken into serving pieces. Arrange chicken pieces in a baking dish with lid. Add garlic and dot with butter. Sprinkle with soy sauce and black pepper. Cover dish with lid. Bake at 350° for about 30 minutes. Remove from oven. Pour orange juice over chicken and add orange rind. Pour juice from pan over chicken. Sprinkle with brown sugar. Continue baking another 20 minutes until juices run when thigh flesh is pricked. Garnish as desired.
Mix together. Roll into balls. Don't grease pan. Bake at 325° for 10 minutes.
Combine the first 11 ingredients. Put in a lightly greased 9 x 13 pan. Cover with the melted butter, cornflakes and almonds. Heat (loosely covered with foil) at 350° for 45 minutes. Remove foil for the last few minutes and brown top.
In large mixing bowl, mash bananas. Add soft margarine and sugars. Beat 1 minute. Add all ingredients except nuts. Beat 2 minutes. Add nuts. Pour in ungreased large loaf pan. Bake 1 hour (350°).
Tear up the bread slices and put in greased 13 x 9-inch baking dish. Brown and drain the sausage and then spoon sausage over bread. Sprinkle with the grated Cheddar cheese. Beat together the eggs, milk, dry mustard, salt and pepper. Pour over mixture in the baking dish. Bake at 350° uncovered for 35 to 40 minutes.
Sift together dry ingredients. Add egg, milk and onion; mix well. Drop by teaspoon into hot oil. Remove when golden brown. Drain well. Great with salsa.
Sift dry ingredients. Cut in 1/2 stick of butter. Beat egg and add buttermilk while stirring. Add egg mixture into your mixed dry ingredients. Roll out dough 1/2 inch thick. Cut circles for scones out of dough. Bake approximately 7 minutes at 400°.
Cream together margarine, sugar and egg yolk. Add flour mixture gradually, stirring well. Spread dough evenly in 15 x 10-inch cookie sheet. Beat egg white and brush over top. Smooth surface with fingertips. Sprinkle nuts over dough and press in. Bake at 275° for 45 minutes. While warm, cut into 4 length strips than 6 crosswise strips. Cut each piece in half diagonally. Makes 48.
Mix soups and milk, pour a little on bottom of pan to cover. (Hint: spray pan with no-stick spray to start.)
Mix all the ingredients. Sprinkle paprika over the ingredients and serve cold on a lettuce bed.
Preheat oven to 350°. Pour cherry pie filling in 9 x 13 inch pan. Add can of crushed pineapple, with juice and mix together in pan so it is evenly distributed. Sprinkle dry cake mix evenly over fruit. Sprinkle with chunks of butter. Top with nuts. Bake at 350° about 1 hour or until top is lightly browned. Serve hot or at room temperature with ice cream or whipped cream. When this is baking, your kitchen will smell wonderful!
Combine all ingredients and mix well. Pour into a 9 x 13-inch glass casserole dish; cover and refrigerate overnight. The next morning, uncover and bake at 350° for 45 minutes.
Preheat oven to 375°. Beat eggs slightly in 2-quart bowl. Stir in sugar, corn syrup and melted butter or margarine. Stir in pecans. Pour into unbaked shell. Bake in center of oven for 35 to 40 minutes or until filling is slightly firm.
Melt 1 stick margarine and add graham cracker crumbs to make a crust in a 13 x 9-inch pan. Beat powdered sugar, eggs and 2 sticks of margarine for 10 minutes. Spread on top of crust. Next, slice bananas on top of the sugar mixture. Spoon pineapple over bananas. Spread thawed whipped topping over pineapple. Sprinkle nuts and cherries on top.
Place half crumbs in bottom of 9 x 9 x 2-inch pan. Sprinkle with half coconut. Cream butter gradually; add confectioners sugar, creaming until light. Add eggs, one at a time, beating well after each. Spread over coconut. Fold pineapple, cherries and nuts into whipped cream. Spread over mixture in pan. Sprinkle with remaining coconut and crumbs. Chill 4 hours. Cut into squares. Trim with pineapple and cherries.
Bake potatoes; let stand for 5 minutes. Combine milk and butter in a 2-cup measure. Microwave 1 minute on High to warm milk. Cut potatoes in half; scoop out cooked potato into medium bowl. Add milk and butter mixture. Season with salt and pepper. Beat with mixer until fluffy. Serves 6 to 8.
Heat griddle; add butter to griddle. Butter the bread. Put 1 slice of bread, face-down on griddle. Stack cheese slice and second slice of bread with butter face up. Cook until lightly browned. Turn; cook other side until lightly browned.
Mix together the oats, wheat bran, sunflower seeds, coconut, nuts, sesame seed and cinnamon. In a separate bowl, mix honey, oil and water and heat in microwave until hot. Add honey mixture in with the dry ingredients and mix very well. Spread on cookie sheets to make a thin layer. Bake at 300° for 1/2 hour or until very lightly browned. Add raisins and store in an airtight container. Serve with slices bananas, peaches or yogurt.
Combine first 4 ingredients in bottom of coffee pot. Put cloves and cinnamon in top of pot and perk 3 to 5 minutes.
Place brisket in large baking pan. Pour liquid smoke over meat; sprinkle with celery, garlic and onion salts. Cover; refrigerate overnight. Sprinkle with pepper and Worcestershire sauce. Cover; bake at 300° for 4 to 5 hours. Cut off fat, slice thin and return to drained baking dish. Add barbecue sauce; bake for 1 hour.
Grind the cranberries; mix with sugar and marshmallows and chill overnight. Add the grapes, pecans, whipping cream and vanilla. Makes 5 cups. A 1/2-cup serving equals 32 mg. sodium.
In salad bowl, combine broccoli, raisins and onion. In another bowl combine sugar, vinegar and the mayonnaise. Pour over the broccoli mixture. Toss to coat all; refrigerate. Just before serving salad, sprinkle with bacon and sunflower seeds. It's better as it sets and gets colder.
Combine beef, egg, crumbs, 1/4 cup water, onion, salt and pepper. Shape into 1 1/2-inch balls. Set aside. In large skillet bring remaining water to a boil. Add bouillon, sugar, raisins, lemon juice and gingersnaps. Stir thoroughly. Add meatballs to skillet. Simmer until cooked, about 20 minutes. Serve with noodles.
Fold together all ingredients. Refrigerate several hours or overnight. Sprinkle with nutmeg or more coconut.
Mix cake mix, melted margarine and 1 egg. Pack into a 9 x 13-inch pan. Mix together the Eagle Brand milk, 1 egg, pecans and Brickle chips. Pour over cake mix. Bake at 350° for 30 minutes.
Mix all ingredients; pour in greased 9 x 13-inch pan. Bake at 350° for 35 minutes or until golden brown. Sprinkle with Parmesan cheese.
Heat oven to 350°. Melt butter in 9 x 13 x 2 inch dish. In a sauce pan, heat sugar and water until sugar melts. Cut shortening in flour; add milk and stir with fork only until dough leaves side of bowl. Turn out dough on lightly floured board; knead until smooth. Roll dough out into a large (about 1/4 inch thick) rectangle. Sprinkle cinnamon over apples; sprinkle apples over dough. Roll up dough like a jelly roll. Slice dough in 16 slices; (1/2 inch thick) Place in melted butter. Pour sugar and water around rolls. Bake 55 to 60 minutes at 350°.
Chop onion well and add all ingredients together and mix well. Place in covered baking dish and bake 1 hour in 350° oven.
Cook celery and carrots until you are able to pierce with a fork. Cut all vegetables to bite-size. Add salt, pepper and garlic salt. Pour mixture of remaining ingredients over all vegetables. Let stand one hour before serving.
Combine all ingredients and pour into pie shell. Bake for 45 minutes in a 325° oven.
Dissolve jello in boiling water. Add cold water and lemon juice. Chill until thickens. Fold in remaining ingredients. Serves 4 to 6.
Combine jalapenos, garlic powder, salt, cilantro, pepper and onions in food processor and chop until onions are small pieces. Set aside in large bowl. Drain water out of peeled tomatoes and chop in food processor until tomatoes are small and chunky. Add chopped tomatoes, Ro-Tel tomatoes and vinegar to onion mixture and mix by hand. You may add a dash of hot sauce to spice it up or a pinch of sugar to sweeten it a bit. Serve with tortilla chips or your favorite Mexican dish. May be found in the produce department. If not available, you may use dried cilantro from the spice aisle. If food processor is not available, may be prepared by chopping by hand.
Combine all ingredients and mix well. Put in a lightly greased 8 x 8 x 2-inch baking dish. Bake in a 350° oven for about 60 minutes or until a knife inserted comes out clean.
Dissolve bouillon cubes in water over medium heat. Add onions, pepper and dill seed to bouillon mixture and cook several minutes. Add frozen cut green beans. Cook, covered, 8 to 10 minutes until tender. Makes 6 servings.
Stir ingredients lightly. Spoon into greased pan. Bake at 450° until light brown.
Cream oleo, sugar, egg, buttermilk. Add mashed bananas and other ingredients. Bake at 350° for 1 hour. (I use 2 small loaf pans making 2 loafs; 1 large loaf pan for 1 loaf.)
Brown meat in 2 tablespoons oil. Mix the package. Mix according to directions with water and add to meat, then add all of your spices as listed. Add in onions, potatoes and wine and let simmer, stirring occasionally. This meal can be left to simmer until a late husband gets home. Just before serving, add sour cream and mix well. May be served plain or over rice or noodles. Fix a fresh green salad and French bread and you have a quick meal.
Drain juices from fruit and add water to make 1 1/2 cups of liquid; set drained fruit aside. Bring juices and water to a boil and add to both packages of Jell-O. Stir to dissolve well; add sherbet. Mix until well blended. Chill until slightly thickened; fold in fruit and spoon into a 6 cup mold. Chill until set. Unmold on a platter. Serves 8 to 10.