HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove from heat. Drain vegetables, reserving liquid. Set both aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in reserved vegetables, half and half and remaining ingredients. Cook until thoroughly heated. Yields 1 quart.
Preheat oven at 350°. Grease 9-inch pan. In heavy saucepan, melt margarine and chocolate. Remove from heat and stir in sugar and eggs with wooden spoon until well blended. Stir in flour, vanilla, salt and nuts. Spread batter in pan. Bake 45 to 50 minutes. Serve these warm from the oven with vanilla ice cream.
Mix the ingredients, using half of the cheese. Put in greased casserole and sprinkle remaining cheese on top. Bake at 350° for 40 minutes.
Cream together the sugar and butter; add eggs. Sift together the flour and baking powder, then add to sugar and butter. Add flavorings. Mix everything by hand. Add fruit and nuts. Put into a greased and floured tube pan. Bake at 250° for 2 1/2 hours.
In large bowl mix graham cracker crumbs, cinnamon and sugar; mix by hand. Melt butter; pour butter over mixture. Mix until moistened. Spread over sides and bottom of 13 x 9-inch oblong cake pan. Bake crust at 350° for 15 to 20 minutes. Beat instant pudding with milk until smooth. Add soft cream cheese to pudding mixture. Beat 1 1/2 minutes. Pour mixture over crust. Spread blueberry pie filling over pudding mixture. Spread whipped cream over top of blueberries. Refrigerate 2 hours.
Mix well eggs and sugar. Add zucchini, oil and vanilla. Combine flour, salt, cinnamon, baking soda and baking powder. Mix all together. Add 1 1/2 cups chopped nuts. Bake at 350° for one hour. Makes 2 loaves.
Wash, peel and core pears. Place at once in 1-quart of water with 1 tablespoon vinegar added. Combine sugar, vinegar and water. Bring to a boil. Add spices tied in a cheesecloth. Cover; boil 5 minutes. Remove spices. Put pears in hot pint jars. Add syrup to within 1/2-inch from top of jar. Make certain pears are covered with syrup. Adjust lids. Process in boiling water bath (212°) for 15 minutes.
Cook and drain broccoli. Place in buttered casserole. Place chopped chicken on top. Mix lemon juice, sour cream, mayonnaise, mushroom pieces and soup. Pour over other. Sprinkle cheese and butter crumbs on top. Bake at 350° for 20 minutes.
Brown beef and onion. Mix in other ingredients. Put in casserole and bake at 350° for 45 minutes.
Shape ground beef into balls. Place in tinfoil. Add potatoes, onions, carrots, butter, salt and pepper. Place in oven or cook on grill or open fire.
Mix all ingredients together and refrigerate overnight. Roll out dough and cut into shapes on flour covered surface. Bake at 350° just until light brown, don't overbake.
Drain fruit and dry on paper towels. Arrange in 1 1/2-quart casserole. Melt butter. Add brown sugar; spoon over fruit. Bake 1 hour, uncovered, at 325° to 350°.
Brown beef and onion together with salt and pepper. Drain off grease. Add picante sauce and soup. Simmer 5 minutes. May add splash of milk to thin out mixture. Spoon meat into tortillas and roll up. Place in dish. Spoon remaining meat over the top and cover with cheese. Bake at 350° for 20 minutes.
Saute onions in butter; put in kettle and add water. Cook until tender. Add consomme, pepper and flour (mix flour with a little stock). Simmer 30 minutes. Place a piece of hard bread (can use toasted French or Italian bread) in a bowl; top with a slice of Swiss cheese. Pour hot soup over this; also if you wish, use shredded cheese and spread over hot soup before serving. Makes 4 - 6 servings.
Combine ingredients; cook 1 1/2 to 2 hours on medium. Heat in crock-pot for 4 hours on low heat. Serve on rye rounds or cocktail rye bread.
Combine in a 2 1/2-quart saucepan the brown and white sugar, butter and milk. Place over medium heat; stir until butter melts. Cook over medium heat, stirring occasionally, until mixture forms a soft ball when a small amount is dropped into cold water or until temperature reaches 238° on candy thermometer (15 to 18 minutes). Remove from heat. Stir in butterscotch morsels and marshmallow cream until thoroughly blended. Add walnuts, golden raisins, rum extract and vanilla. Pour into 2 greased 8-inch square pans. When cold, cut into squares. The candy may be kept in a closed container.
Cut meat in 1-inch squares. In large skillet, brown meat in hot oil. Remove meat from skillet; add gravy mix and water. Bring to boiling, stirring constantly. Stir in remaining ingredients, except noodles. Return meat to skillet, cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Serve meat over hot buttered noodles. Serves 5 to 6.
Bake in 9 x 12-inch pan at 350° for 40 minutes.
Drain pineapple; save juice. Add jello to juice. Add water. Heat to boiling point, stirring to dissolve gelatin. Remove from heat. Add cranberry sauce. Chill until slightly thick. Blend in sour cream. Garnish with chopped nuts, if desired. Chill until set.
Heat cream over medium heat until it bubbles around the edge. Mix sugar and egg yolks; stir in cream until it gets thick, 10 to 15 minutes and don't let it boil! Stir in vanilla after it cools.
Gradually add sugar to butter in large mixing bowl, creaming at medium speed until light and fluffy. At medium speed add eggs, one at a time, beating well after each addition. At low speed add flour and lemon juice or extract. Pour batter into well-greased 15 x 10 x 1-inch pan. Mark off into 20 squares. Place 1 heaping tablespoon pie filling in center of each square. Bake at 350° for 45 minutes. While warm, sift powdered sugar over cake. Cool. Cut into squares.
Fry and drain sausage. Unroll the crescent dough and spread into a 9x13 greased pan, pressing the seams together. Dough should completely cover the bottom of the pan. Sprinkle sausage and cheese over dough. Mix remaining ingredients and pour over all. Bake in 425 degree oven for 25 minutes. Makes 8 servings.
Combine yeast with warm water. Separately combine cup of water, oil, sugar and salt. Combine the two mixtures. Add flour and stir to mix. Let stand for 1 hour, stirring occasionally. Place dough on floured surface. Make into 2 loaves, kneading very little. Put loaves on greased baking sheets. Cover with damp cloth. Let rise 1 1/2 hours. Bake at 400° for 30 minutes or until brown. Brush tops with butter after removing from oven.
Bring milk to boil, quickly add shortening, salt, sugar and meal; stir and cook until mixture thickens (5 minutes) and cool. Add well beaten eggs, dissolve yeast in warm water and stir into mixture. Add flour, mix well and put in refrigerator to chill. Remove after 1 hour. Add enough flour to handle. Shape into rolls. Place in greased muffin pans. Let rise 40 minutes, then bake at 450° for 10 to 15 minutes. Makes a lot.
Combine syrup, sugar, brown sugar and oleo and bring to a boil. Add cream. When 240° is reached, take from fire. Add vanilla and pecans. Pour thin on buttered cookie sheet. When cool, cut into squares and coat each piece with paraffin and chocolate, melted in double boiler.
Dissolve jello and sugar in 2 cups boiling water. Add softened cream cheese (use mixer to make it creamy). Grind celery, apples, cranberries and oranges. Mix all ingredients and add to jello. You may use the pineapple syrup with the jello. Pour into 9 x 13-inch pan.
Beat the eggs until frothy. Beat in sugar, vegetable oil and vanilla; mix until thick and lemon color. Stir in zucchini. Add flour, cinnamon, baking soda, salt and baking powder; mix well. Add chopped nuts. Coat two loaf pans (8 x 4 x 3-inch) with nonstick cooking spray. Bake at 350° for about 50 minutes. Let cool in pan for 10 minutes before removing onto wire rack.
Wash the chicken pieces in cold running water and dry them thoroughly with paper towels. Mix the salt, pepper and ginger together in a small bowl. Sprinkle this mixture onto the chicken parts and rub it in with your fingers. Lightly sprinkle on the flour or gently shake the chicken parts in a bag containing the flour. Set the coated chicken pieces on a plate.
In medium saucepan, combine chicken broth, potatoes, celery, carrot and pepper. Bring to boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.
Saute the onions, garlic, celery and peppers until tender. Bring water to a boil and cook broccoli for approximately 5 minutes; drain.
Prepare chocolate wafer crust, pressing crumb mixture into bottom and about 1 inch up sides of a 9-inch spring-form pan. Preheat oven to 325°. In food processor, combine cream cheese, sugar, eggs and vanilla. Turn machine quickly on and off in short spurts to combine, then process continually until smooth. Add melted chocolate; process until well blended. Turn filling into crust, spreading evenly. Bake for 50 or 60 minutes, or until set. Let cool, then refrigerate until chilled, 6 hours or overnight.
Cream sugar and butter. Add eggs and vanilla. In separate bowl, mix flour, oats, salt and dry ingredients. Add in this order: Chocolate chips, melted chocolate and nuts. Put in balls on ungreased cookie sheet. Bake at 375°.
Put cider, sugar and salt into percolator. Put spices in basket. Heat and serve.
Shred carrots (set aside). Combine raisins, celery, pineapple juice, mayonnaise, salt and sugar. Pour over shredded carrots and mix thoroughly. Serves 6 to 8.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell and chill for 3 hours or until set. Top with cherry pie filling before serving.
Cream sugar, butter and then add eggs. Mix flour, cocoa, baking powder and salt. Add to mixture. Add sour milk and vanilla, and last mix in soda and boiling water. This is a very thin batter. Makes 3 layers. Bake at 350° for 25 to 30 minutes.
Mix the first 5 ingredients in a heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbly all over top). Boil and stir for 5 minutes more. Take off heat. Add chocolate chips and stir until completely melted. Add vanilla and nuts and stir well. Spread in buttered 8-inch square pan. Cool. Cut into 30 pieces.
Boil lemon 10 minutes. Then squeeze juice into regular drinking glass. Add glycerin and honey to fill glass. Keep covered in refrigerator. Stir well before taking. Use 1 teaspoon as often as needed. Tried and good!
Cook kielbasa; set kielbasa aside. Using liquid from cooked kielbasa, mix all ingredients together until smooth, then add to liquid. Stir until thick.
Mix the hash browns and margarine together. Mix together all other ingredients, then add the hash browns. Bake 45 minutes at 350°.
Bake cake as directed on box. Right from oven, punch holes all over cake. Pour Eagle Brand milk over cake. Sprinkle coconut over cake. Top with Cool Whip. Refrigerate.
Mix instant pudding with milk. Slice bananas. Layer all ingredients as follows: 1 layer vanilla wafers, 1 layer of pudding, 1 layer of bananas and 1 layer of Cool Whip. Repeat layers as the size of your dish allows, ending with Cool Whip on top.
Dissolve the jello in the hot water. When cool, add the remaining ingredients. Mix together and put in container to set.
Peel onions and slice round. Sprinkle salt on each slice. Place in containers in layers; cover with sweet milk. Let soak for 2 or 3 hours. Drain off milk; dip each slice in flour and drop in hot fat. Have fat deep enough to cover slices and don't fry too fast. Handle carefully so as not to tear them up.
Mix the lemonade or limeade with milk. Add Cool Whip; mix well. Pour into baked pie crust and refrigerate.
Mix and refrigerate for 2 hours. Serve in a hollowed out French bread. Tear one other loaf and left over bread from bowl. Use bread for dipping.
Beat egg white. Add brown sugar, vanilla and pecans. Coat well. Place on greased baking sheet. Bake at 300° for 20 to 30 minutes. Check while cooking.
Mix well. Put in a greased 8 x 8-inch pan. Bake at 350° for 20 minutes.
Crush Oreos until fine. Reserve 2/3 cup. Mix crushed cookies and melted butter. Pat into bottom of 9 x 13-inch pan; freeze. Spread with ice cream (vanilla or mint chip is good). Use any flavor your family likes, or make half and half using their two favorites. Freeze again. Spread with chocolate fudge and freeze. Spread with Cool Whip and sprinkle the 2/3 cup Oreo on top; freeze. If sealed tight, it can be kept in freezer a couple of weeks. If no one knows it's in there!
Spread cream cheese on plate with hand. Pour over sauce, then shrimp and chopped ingredients (to taste). Top with grated Mozzarella cheese. Make 3 hours ahead, if possible. Serve with Triscuits and Wheat Thins.
Mix all together and put in 2-quart casserole. Bake at 350° for 30 to 35 minutes. Sprinkle with grated cheese and bake 10 to 15 minutes longer.
Preheat oven to 350°. Melt cocoa and margarine in saucepan. Add sugar and blend well over low heat. Add beaten eggs and vanilla flavoring; blend well. Remove from heat, add pecans and pour into pie shell. Bake for 30 minutes. Yields 1 pie.
Cream Crisco and margarine. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture, alternately with buttermilk. Stir in vanilla. Add coconut and nuts; fold in egg whites. Bake in 3 greased 8 or 9-inch pans at 350° for 25 or 30 minutes.
In a 1-quart glass dish, place butter, flour and salt. Microwave at High for 2 minutes, stirring after 1 minute. Gradually stir in milk; microwave at High for 3 1/2 to 4 1/2 minutes, stirring every minute until thick and bubbly. Add cheese and cayenne pepper. Stir to melt cheese. For thicker sauce use 3 tablespoons flour instead of 2 tablespoons. Makes 1 cup.
Beat eggs. Add sugar and water; beat well. Add vanilla, salt, flour and baking powder. Bake in a loaf pan and cool. Cut into rectangles and frost on all sides. Roll in crushed or ground peanuts.
Mix together butter, soup and Cheez Whiz. Mix together the remaining ingredients and put in a casserole dish. Top with butter, soup and Cheez Whiz mixture. Bake at 350° for 45 minutes. Stir once about halfway to coat all pieces.
Put pineapple and juice in a greased 1-quart casserole. Mix flour, sugar and cheese. Put over pineapple. Top with crushed crackers. Pour melted margarine over crackers. Bake, uncovered, at 350° for about 20 minutes.
Wash pickles and place in jars. Mix salt, vinegar and water. Bring to boil. Wash grape leaves and place 1 on top of pickles in each jar. Cover with boiling vinegar solution. Seal.
Mix together ham and hamburger. Add in bread crumbs, cranberry juice and eggs. Form into loaf and put into baking dish. Glaze often. Bake for 1 hour at 350°.
Mix sugar and eggs; beat well. Add vinegar and vanilla; blend. Add margarine and coconut. Place in unbaked pie shell. Bake at 325° for about 1 hour.
Brown ground beef; put into bottom of casserole dish. Add layer of sliced onion, layer of potatoes, can of kidney beans and can of tomato soup. Bake at 350° for 1 to 1 1/2 hours.
Cook broccoli. Combine eggs, soup, water and mayonnaise. Place layer of broccoli in 2-quart casserole. Add layer of cheese. Pour a small amount of soup mixture on top. Repeat layers until all are used. Toss stuffing mix with margarine. Put on top of casserole. Bake at 350° for 30 minutes.
Preheat oven to 350F. Melt 1/2 cup butter in heavy small saucepan. Remove from heat. Add brown sugar and stir until smooth. Pour into 9 inch diameter cake pan with 2 3/4 inch high sides. Arrange banana slices in concentric circles atop sugar mixture, submerging into sugar mixture and covering bottom of pan completely. Beat 1 1/2 cups sugar and remaining 1/2 cup butter in large bowl to blend. Add eggs & vanilla & beat until smooth. Sift 2 cups flour, 1 tablespoon baking powder & 1/2 teaspoon salt into medium bowl. Add dry ingredients to butter mixture alternately with milk, beginning and ending w/dry ingredients. Beat 2 minutes. Spoon batter over bananas. Bake cake until puffed and golden brown & tester inserted into center comes out clean (cake will rise above rim of pan), about 1 hour. Transfer pan to rack and cool 5 minutes (cake will fall slightly). Place platter over cake. Turn cake pan and platter over, inverting cake into platter. Let stand 15 minutes. Remove cake pan. Rearrange bananas if necessary. Serve warm.
Combine jello and pineapple together and bring to a boil over medium heat. Cook for 4 minutes. Set aside and cool. Add Cool Whip and cottage cheese. Pour into an 8 x 8 x 2-inch pan.
Combine flour, sugar, baking powder, soda and salt in medium mixing bowl. Combine buttermilk and eggs, then slowly stir into dry ingredients. Add melted butter. Mix lightly. Batter will be lumpy. Yields 18 (4-inch) pancakes.
Drain and flake salmon, reserving liquid. Combine salmon and all ingredients, except eggs and liquid. Mix eggs and liquid together. Stir carefully into salmon mixture, mixing well. Turn into greased loaf pan (9 x 5 x 3-inch). Bake at 350° for 45 minutes. Let stand for 5 minutes, then unmold on platter. Serves 4 to 6.
Mix all ingredients. Bake in an uncooked pastry shell in a slow oven.
Heat oil over medium heat. Add onion and celery. Cook until softened. Add cold rice and soy sauce. Heat, stirring until hot.
Brown the first three ingredients in a saucepan. Place in baking dish with beef consomme soup and 1 can of water. Cover and bake 2 hours at 250°.
This is enough filling for 2 pies. Bake in pie shells in hot oven.
Preheat oven to 350°. Combine first 3 ingredients. Press crust evenly onto bottom and sides of buttered 9 x 13-inch spring-form pan. Bake for 5 minutes; cool.
Prepare cake according to directions on box. After baking, remove from oven and punch holes in cake. Pour Eagle Brand milk over cake. Then melt caramels and Pet milk together and pour over cake. Let cool. Then spread Cool Whip on top of cake. Crush Butterfingers and sprinkle over Cool Whip.
In medium size mixing bowl, combine water and yeast; dissolve. Mix in 1/2 flour, sugar and salt. Beat with spoon until smooth. Add egg and shortening. Beat in rest of flour until smooth. Scrape down sides of bowl; cover with cloth. Let rise about 30 minutes at approximately 85°. Grease 12 muffin cups. Stir down. Fill cups; let rise until dough reaches top of cups. Bake for 15 to 20 minutes at 400°.
Cream butter and sugar until light and fluffy (about 8 to 10 minutes). Blend chocolate and vanilla until well mixed. Add each egg, one at a time, beating 2 or 3 minutes after each addition with an electric mixer. Pour into cooled pie shell. Top with whipped cream; garnish with shaved chocolate.
Cream shortening; add sugar gradually. Add beaten eggs. Sift flour, salt and baking powder; add to sugar/shortening mixture. Add vanilla. Chill. Roll out on board and cut into circles. Bake in moderate oven (350°) about 12 to 15 minutes.
In medium bowl, combine all ingredients. Place batter in greased 9 x 12-inch pan. Bake 25 to 30 minutes at 400°.
Cook all vegetables until tender. Eat all you want. The more you eat, the more you lose.
Mix all ingredients well. Refrigerate one day before using. Yields 2 cups of dressing.
Mix mayonnaise, sugar, vinegar and white raisins together for sauce. Refrigerate 10 to 12 hours. Fry bacon slices and the onion. Put bacon drippings in the sauce. Wrap bacon and onion up until ready to mix salad.
Butter both sides of bread. Butter the pudding dish and spread powdered sugar over it. Lay the buttered bread over the sugar. Beat together milk, eggs and vanilla. Pour over bread. Bake in slow oven until light brown.
Halve (lengthwise) and seed peppers. Fill each pepper half with shredded cheese and set aside. Add biscuit mix and remaining cheese to sausage and water; mix well with hands. Make a thin patty with the sausage mixture. Center a stuffed pepper on top and wrap the patty around the pepper. Seal edges and pinch off excess. Roll each pepper in the Oven Fry. Place on an ungreased cookie sheet and bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Grease 13 x 9-inch cake pan. Mix cake mix according to package directions on box and pour into pan. With electric mixer on low, mix Ricotta, vanilla, sugar and eggs. Spoon Ricotta mixture evenly over cake. Bake cake 1 hour. Cool and remove from pan.
Mix broccoli, cauliflower, onion and bacon together. Pour dressing over; mix up and let set for at least 2 hours. Before you serve, add grated cheese and mix.
Brown ground beef with onion. Sprinkle with parsley and garlic salt. Add tomato paste, 2 cups water, salt and pepper to taste. Simmer for 1 hour.
Cook in large frying pan the butter, onion and celery. In large bowl, put stuffing and cut up chicken. Beat eggs. Add celery and onion with eggs, then add broth. Let set 1 hour. Stir and add more broth as needed. Can add a little sage, if needed.
Heat oven to 375°. Beat oleo and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by teaspoon onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Preheat oven to 350°. In a medium bowl, whip the cream cheese until fluffy. Add eggs, one at a time, then add 2/3 cup sugar and 1 teaspoon vanilla. Continue to whip until smooth and creamy. Pour into graham cracker crust and bake 20 to 25 minutes. Remove from oven and turn oven temperature up to 450°. Blend together 1/2 pint sour cream, 1 tablespoon sugar and 1 teaspoon vanilla. Spread evenly over cheese cake. Bake another 10 minutes. Refrigerate immediately.
Mix ingredients. Put in casserole dish. Top with toasted almonds. Bake in a 350° oven until dip is thoroughly heated. Serve with chips or crackers.
Preheat oven to 350°. In a large bowl mix flour, brown sugar, baking soda and salt. In another bowl mix oil, egg, buttermilk and vanilla. Stir into dry ingredients until moistened.	Slowly stir in rhubarb and walnuts. Pour into greased muffin tins or custard cups.
Mix well all ingredients. Grease only bottom of a 9 x 5 x 3-inch pan. Bake 50 to 55 minutes at 350°, or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides with a knife and remove from pan. Freezes well.
In saucepan, stir together the sour cream, 1 1/2 cups sugar, flour, egg yolks and raisins, stirring constantly until thickened. For Meringue: Place egg whites and cream of tartar in mixing bowl. Beat until soft peaks form; gradually add 1/4 cup sugar, 1 tablespoon at a time. Beat until mixture forms stiff, glossy peaks. Pour warm filling into baked pie shell. Spread meringue over filling. Bake at 350° for 15 minutes.
Unroll crescent rolls and arrange into "pizza" on pizza pans. Bake according to package directions and cool completely.
Combine cheese, salt, pepper and flour. Cut in with pastry blender the margarine. Sprinkle with 3 tablespoons milk. Toss with fork. Form into ball. Turn dough onto floured board and roll out 1/8-inch thick. Sprinkle liberally with sesame seed. Run rolling pin over again. Prick dough all over with fork. Cut into 1 x 2-inch sticks or 2-inch square and then into triangles. Place on ungreased cookie sheet. Preheat oven to 375°. Bake 10 minutes or until golden.
Soften gelatin in 1/4 cup water. Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. In blender or food processor, blend shrimp, gelatin mixture, zucchini, cheese, green onions, yogurt and dressing. Cover and process until nearly smooth.
Sift all dry ingredients except yeast. Dissolve yeast in warm water. Cut shortening into flour mixture; then add dissolved yeast and buttermilk. Mix with spoon until all flour is moistened. Dough is ready to be refrigerated or make biscuits and bake. Dough may be frozen until ready to use.
Melt margarine in 10-inch pie plate. Mix sugar and flour together. Add beaten eggs and gradually add milk. Mix well and add flavoring, coconut and margarine. Stir well and pour into pie plate. Bake at 350° for 30 to 40 minutes. No crust needed.