HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice fresh carrots; boil for approximately 7 minutes. Add sugar, onion and chicken bouillon. When carrots are tender but crisp, add fresh broccoli and mushrooms. Let boil for another 5 minutes, then add cauliflower. When all vegetables are tender, pour into a colander, draining all liquids from vegetables. In the same pot that you cooked the vegetables, blend and heat the cream of mushroom soup and the can of chicken mushroom soup. Return the vegetables to the soup sauce and coat the vegetables. Add more chicken bouillon to your individual taste. Serves 6 to 8 people.
Let corn bread cool, crumble up fine, add all diced vegetables, add bacon, sweet salad cubes and mix well. In large bowl add mayo, then add all dry ingredients and mix well again, you may need to add more mayo, but only enough to hold mixture together.
Mix and freeze. Roll into balls and freeze again, then dip balls in crunched nuts.
Place ingredients in layers in a 9 x 13-inch pan in order given. Cover with foil and bake 1 1/2 hours at 375°. Remove from oven; uncover and top with Cheddar cheese (I like the sharp). Continue baking, uncovered, for 10 minutes or until cheese melts.
Chop pineapple, cherries and nuts. Cream butter and sugar. Sift flour and add salt and baking powder to 3 cups of the flour. Separate eggs. Beat yolks and add lemon extract. Add alternately the yolks and flour mixture to the butter and sugar. Continue beating (beginning and ending with flour). Flour fruits and nuts with the remaining 1 cup flour. Add to the batter. Mix well. Beat egg whites and fold into mixture. Pour batter into paper-lined tube pan. Let stand overnight.
Mound sliced apples in buttered pie pan. Pour orange juice over. Mix dry ingredients with butter until crumbly. Sprinkle over apples. Bake at 375° for 45 minutes. Serves 4 to 6.
Blend butter and egg yolks together well. Gradually add sugar, creaming well. Sift baking powder and flour together. Add flour and milk alternately. Add melted chocolate and vanilla. Last fold in beaten egg whites. Bake 30 minutes in 375° oven.
Cut beef or pork in cubes. Saute. Add celery, onion, soy sauce and 2 cups water. Simmer; thicken with flour or cornstarch. Cook rice, 4 cups water and salt. Bring to boil. Turn on low. Serve. Place rice on plate; add chop suey.
Preheat oven to 450°. Grease a large baking sheet. Unroll pizza crust onto prepared baking sheet; gently press into 15 x 11-inch rectangle.
Beat eggs. Add sugar and vanilla. Add cream and milk (more or less to fill freezer container).
Make roux in microwave: Mix oil and flour and cook 2 minutes. Stir. Continue cooking 2 minutes and stir until it is the color of a copper penny. Do not burn. In large aluminum Dutch oven or pot (not iron), saute onion, celery, peppers, garlic and okra in margarine. Add roux, water, Ro-Tel and Worcestershire and season with salt and pepper. Add sausage cut in 1-inch pieces. Cook 1 hour. Add shrimp, fish, oysters and chicken. Cook about 30 minutes. Serve over cooked rice.
Cook broccoli until tender; drain and arrange in greased 11 x 7-inch dish. Place chicken on top. Combine mayonnaise, soup and lemon juice; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 25 to 30 minutes.
Mix 1st four ingredients and pat in bottom of buttered 9 x 13 casserole dish. Pour mixed vegetables over top. Mix 1 can celery soup and 1 can mushroom soup and pour over vegetables. Cover with Tater Tots. Bake 1 hour 15 minutes at 350°.
Cream margarine. Add sugar, eggs and bananas. Mix flour with creamed mixture. Add nuts. Bake in well-greased loaf pan 1 hour.
In medium bowl, with electric mixer at medium speed, beat cream cheese and heavy cream until smooth. Slowly add powdered sugar, beating until smooth and creamy. Reserve 3 cherries, chop remaining cherries.
In large skillet over medium-high heat, cook mushrooms in butter until almost tender, about 3 minutes. Stir in soy sauce, brown sugar, mustard and pepper. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Sprinkle with parsley. Serve as a topping for grilled steak or as a savory side dish.
Make slits in roast about 2 inches apart. Place 1 slice onion in first slit and slice of garlic in next slit. Pour vinegar over roast, making sure it gets into slits. Cover and refrigerate overnight. Next morning, remove roast from vinegar and brown each side in hot skillet. Place in Dutch oven or slow cooker. Add coffee and additional water, if needed. Cook on medium heat 4-6 hours or until meat falls apart. Remaining juices make rich brown gravy to serve over rice or mashed potatoes.
Blend butter and Cheddar cheese. Add remaining ingredients and combine thoroughly. Place by teaspoonfuls on a baking sheet and freeze. When frozen, remove from baking sheet and place in plastic bag to store.
In a large pitcher combine white grape juice and apricot nectar. Gradually pour in the carbonated beverage. Stir gently. Serve over ice. Makes 6 (6 ounce) servings.
Mix all ingredients, except margarine. Pour into pie shell. Dot with butter. Put lattice top on with strips of pastry. Bake at 400°.
Cut beef into 1/2-inch cubes. Heat oil in Dutch oven until hot. Cook and stir beef in oil until beef is browned. Add beef bones, beef broth, water, parsley, bay leaves, thyme, pepper and barley. Simmer, covered, 1 hour. Add onions; cover. Simmer 30 minutes. Add carrots and mushrooms; cover. Simmer until beef and vegetables are tender, about 10 minutes longer. Strip beef from bones and add to soup. Discard beef bones and bay leaves. Skim off any grease on surface. Season with salt and pepper.
Cream butter and sugar well. Add eggs, vinegar, nuts, coconut and raisins; mix well. Add vanilla. Pour into unbaked pie crust. Bake at 350° for 30 minutes or until top is light golden brown.
In top of double boiler over hot water, melt chocolate coating. Using half of the crackers, spread 1 teaspoon peanut butter on each; top with another cracker. Using tongs or 2 forks, dip each cookie into chocolate. Place on wire rack over waxed paper. Cool completely. Yields 24 cookies.
Mix crumbs, 1/3 cup sugar and butter. Pat in greased 13 x 9-inch baking dish. Beat the 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy. Pour over crust and bake 20 minutes at 350°. Beat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently, until thick, about 5 minutes. Sprinkle gelatin over cold water in small dish. Stir into pumpkin mixture; cool. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar. Beat until stiff and glossy. Gently fold into pumpkin mixture. Pour over baked crust. Refrigerate. Cut in squares and garnish with Cool Whip or whipped cream.
Layer chicken, potatoes and onion slices in a long dish. Slice margarine over the top. Mix mushroom and chicken soup with 1 cup water. Pour over last. Salt and pepper to taste. Cover and bake at 400° until potatoes are soft.
Line cookie sheet with graham crackers. Melt oleo, add egg, sugar and milk; bring to boil. Stir in nuts, coconut and graham crumbs. Pour over crackers. Top with layer of whole graham crackers.
Simmer soup, onions and celery for 10 minutes. Dissolve gelatin in water; add to soup and stir well. Add mayonnaise, lemon juice, Worcestershire sauce and Tabasco sauce. Let cool 10 minutes. Add 2 cans cooked shrimp. Pour into mold pan; set in refrigerator until jelled. Serve with crackers. Food coloring can be added (red or green for Christmas decoration or another color for another occasion).
Mix all ingredients well. Drop by a teaspoon onto ungreased cookie sheets. Press with fork. Bake at 350° for 7 or 8 minutes.
Note: For stronger flavor, add 1 to 2 teaspoons ground ginger.
Mix together and bake at 325° or 350° for 1 hour and 15 minutes.
Mix flour, salt and cream in a 3-quart kettle. Gradually add water with the desired color of food coloring you want. Add oil and vanilla. Stir until smooth. Put on burner and stir as it heats until it forms a ball. Knead a little. Store in airtight containers.
Melt almond bark 2 1/2 to 3 1/2 minutes on High, until smooth, in microwave. Add peanut butter. Microwave 2 minutes. Stir. Cool 5 minutes. Add Rice Krispies and marshmallows. Spread in pan; cool and cut into squares.
Cook butter and onion until butter is melted. Mix corns and beaten egg together; add to onion and butter. Add sugar, pepper and rice; mix. Bake at 350° until rice is tender.
Lay tortillas flat. Spread cream cheese evenly. Layer the ham, cheese, cucumber, onion and tomato. Roll up the tortillas. Cut into medium circles. Continue until mixture is done.
Combine all ingredients. Spoon into 8 x 8-inch pan. Freeze overnight. Slice and serve on lettuce.
Mix and spread in one 8 x 16-inch square pan or two 8-inch square pans. Score top lightly with a fork. Bake at 300° for 15 minutes. Reduce heat to 250° for 1 hour or until brown. Remove and cut into squares. Makes 60 to 75 cookies.
Combine all ingredients in food processor. Amounts may be altered according to tate (some pestos are very oily, for example). Keep in airtight container in refrigerator for up to 6 months.
Cream together butter and brown sugar. Add remaining ingredients. Place in 9 x 9-inch pan and bake at 350° for 35 to 45 minutes. Cool and serve with Cool Whip.
Mix cream cheese, sugar, lemon and vanilla. Add eggs. In each tart shell, place vanilla wafers and top with 1 tablespoon of cream cheese mixture. Bake at 350° for 10 to 12 minutes. Cool, then top with cherry filling.
In a large skillet, saute onion in 4 tablespoons of butter until soft. Stir in 1 cup cream, 1 teaspoon salt and potatoes until thick. Remove from heat and set aside. In large bowl, combine beef, pork, egg, pepper and nutmeg; blend in potato mixture. Roll into 1-inch balls; chill. Brown meatballs, a few at a time in remaining butter and oil for 15 minutes. Remove meatballs from pan and place in serving dish; keep warm.
Cut bread with crisscross cuts. This is just like scoring a ham. Cut to the bottom, but not through. Stuff with mushrooms and cheese. Melt butter; add other spices and pour over bread. Wrap in double thickness foil and bake in preheated 350° oven for 40 to 50 minutes. Serves well with steak or as an appetizer. This is also good with Cheddar cheese and ham chunks!
In a saucepan, put milk, butter and sugar. Bring to a boil and boil 5 minutes. Stir in chocolate chips until melted, then add marshmallow cream and beat. Pour in a greased pan until it cools. Add nuts if you wish to and cut in pieces.
Cream the shortening and sugar. Add eggs and beat well. Add dry ingredients. Mix thoroughly. Add applesauce (fresh or canned). Add nutmeats. Pour batter into well-greased 9 x 5 x 3-inch pan. Push batter up into corners of pan, leaving center slightly hollowed. For well rounded loaf, allow bread to stand 20 minutes before baking. Bake 55 to 60 minutes in a 350° oven.
Drain mushrooms, reserving liquid. Cook onion in butter or margarine. Combine onion with 1/4 cup of the mushrooms, bread cubes, the 1/4 teaspoon salt and dash of pepper with 3 tablespoons mushroom liquid or until moist. Mix ground beef with 1/3 cup of the evaporated milk and remaining salt.
Cook macaroni according to package directions; drain and cool. Wash and thoroughly drain lettuce; tear into bite size pieces. Arrange in an even layer in the bottom of a large dish. Arrange carrots in an even layer over lettuce. Add layer of macaroni, peas, onion and ham. Sprinkle with cheese.
In 2-quart glass salad bowl, layer hot chili, lettuce, olives and tomato. Spoon guacamole over tomato; top with cheese and corn chips. Serve immediately.
Mix Cool Whip, pudding mix, pineapple, marshmallows and pecans. Stir until well mixed. Refrigerate. Use as a salad or light dessert.
Follow directions on cake mix package and pour into 9 x 13-inch cake pan. Blend together Ricotta cheese, vanilla, eggs and sugar. Pour Ricotta mixture evenly over top of butter cake. Bake 1 hour in 325° oven. Cool and sprinkle with powdered sugar. Refrigerate.
In a bowl, mix flour and cream of tartar. Set aside. In a large pan, heat water, salt, oil and food coloring to boiling. Mix with dry ingredients. Knead well. Store in an airtight container or Ziploc bag.
Soften and beat cream cheese and sugar. Set aside. Mix pretzels and melted butter. Press into 9 x 13 pan and bake at 400° for 10 minutes. Cool. Mix Cool Whip with cream cheese mixture and spread over pretzels. Chill. Dissolve jello in hot pineapple juice. Add frozen berries and allow jello to thicken. Pour over other mixture and allow to set.
Mix shortening, sugar and eggs well. Stir in water. Measure flour and sift. Blend dry ingredients. Stir in. Stir in pecans, cherries and dates. Chill 1 hour.
Mix well. Spread on melba toast rounds, plain or sesame seed crackers. Sprinkle with paprika and broil until very light brown.
Preheat oven to 350°. Grease bottom only of 2 loaf pans. Mix shortening and sugar in a large bowl. Ad eggs, shredded zucchini and water. Mix to combine. Blend in flour, baking soda, salt, baking powder and ground cinnamon. Pour into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean.
Sift dry ingredients except powdered sugar. Add orange and lemon zest. In a separate bowl, combine orange juice, lemon juice and milk. Set aside to sour the milk. Beat margarine and sugar at high speed until light and fluffy, about 2 minutes. Add eggs one at a time. Alternating, add one-third of flour mixture and one-third of milk mixture, beating well after each addition. Bake at 350° in a greased pan for 45 to 55 minutes until golden brown. Cool for 10 minutes. If desired, glaze cake or sprinkle with powdered sugar.
In 4-quart saucepan over medium heat, cook meat and onion until meat is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup; add remaining ingredients. Heat through, stirring often. Makes 8 servings.
In 4 cups of water, boil lentils, diced onion and 4 tablespoons butter for 30 minutes. Add fried onion in butter to lentil mixture. Add rice and cook slowly until rice is done. Add salt to taste. Serves 6. Very good with cabbage salad with Lebanese Salad Dressing.
Cut Twinkies in halves. Place in a 9 x 13-inch casserole dish, goo side up. Spoon pineapple over Twinkies (juice and all). Spoon pudding on top of pineapple and spread evenly. Slice bananas and strawberries. Place on top of pudding. Cover with Cool Whip. Chill if you have time.
Prepare spaghetti as directed. Cook green pepper, mushrooms and onions in margarine until tender. Add with shrimp to sauce. Heat. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.
Mix in large saucepan, cherries, pineapple (both with juice), flour and sugar. Cook until thickened. Pour into the jello immediately after removing from stove. Stir in food coloring for pinkish shade. Set aside to cool. When cool, add bananas and nuts. Pour into 2 graham cracker crusts. Top with whipped cream.
Mix all ingredients. Knead well. Allow dough to rise until double in size. Knead again. Roll out dough into 3 strips and braid them into 12-inch loaves. Brush with beaten eggs immediately before baking. Sprinkle with sugar and nuts. Bake at 350° until golden brown. (Brush with a little sugar water as soon as you remove the loaves from the oven.)
Put cream cheese in small bowl. Mix and soften 2 minutes. Add onion and green pepper. Mix together well. Drain pineapple well and add to mixture. Refrigerate 2 hours. Serve with snack crackers.
Enough for 1 loaf or two small loaves. Bake at 350° for 1 hour.
Pierce ham thoroughly with a large fork. Place in a large bowl or pot. Cover with Dr. Pepper. Refrigerate 24 hours. Drain. Heat oven to 350°. Put ham on rack. Cover with foil. Bake 1 hour. Let cool. Insert cloves. Mix the reserved pineapple juice with sugar. Spread thickly, fat side up. Put pineapple on and hold with toothpicks. Bake 30 minutes. Prepare yams, potatoes and vegies.
Pour sugar over chopped apples and let set 20 minutes. Sift together the flour, soda, cinnamon, allspice and salt. Mix in eggs, oil and vanilla. Add apples, sugar and nuts. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° about 45 minutes. Serve with lemon sauce or whipped cream.
Cut both ends from can of corned beef hash. Slice and brown in skillet. Heat can of spinach and season. Make white sauce. Place spinach on dish and make a nest in center. Fill with white sauce and top with browned corned beef.
Make a white sauce with the first 6 ingredients. Add the sauce to the chicken and creamed corn. Pour into a 1 1/2-quart casserole. Top with bread or cracker crumbs. Dot the top with butter. Bake at 350° for 25 to 30 minutes.
Brown ground beef with onion. In a baking dish, layer the Tostitos, the ground beef and the cheese. In a bowl, combine the other ingredients and pour over the cheese. Put more grated cheese on top. Bake at 400° for 30 minutes.
In 20 quart canner, boil stewing chicken with canner 1/2 full of water. When done, save water. Pick meat off bones, then put meat back in canner with water. Add College Inn chicken broth and fill up rest of canner with water. Add celery and carrots and boil for 10 to 15 minutes. Add rest of ingredients including noodles; no need to boil again. Put in canning jars. Pressure can quarts for 15 minutes and pints for 10 minutes. Makes approximately 18 quarts.
Mix pudding and buttermilk. Add drained oranges. Add Cool Whip and mix thoroughly. Refrigerate. Break or crumble cookies and add to salad just prior to serving.
Place 2 large parchment paper sheets on baking sheets (butter parchment sheets). Set aside. Combine all ingredients, except vanilla, in a heavy, 2-quart saucepan over medium heat. Bring to a boil, stirring often. Cook to soft ball stage (234°). Remove from heat; stir in vanilla. Stir briskly, until mixture loses its glossy sheen. Working quickly, drop by teaspoons onto buttered paper. Let cool completely. Remove and store in airtight container. Makes 2 dozen.
Mix apples and raisins in casserole dish. Mix oats, flour, cinnamon and margarine until crumbly. Put on top of apples and raisins. Bake at 350° for 45 minutes until apples are tender. May add sweetener to this also. Serve warm.
Mix and spread in 9 x 13-inch pan. Cool. Save a few crumbs for garnishing the top.
Soak cucumbers in 2 gallons of water and lime overnight. Rinse well and cover with fresh water. Soak 3 hours and then drain. Cover with vinegar, sugar, salt, cloves, spice and celery seed. Soak overnight. Cook 40 minutes and then pack in jars.
Mix together Ricotta cheese, sugar and eggs. Prepare cake mix according to package directions. Pour into greased and floured 9 x 13 baking pan. Carefully spoon Ricotta mixture over batter. Bake at 350° 60 to 65 minutes, or until done. Cool on rack. Sprinkle with powdered sugar and serve.
Place first 8 items in a clean glass jar or bowl. Bring sugar, vinegar and oil to a boil. Let cool and pour over vegetables. Let stand 24 hours before serving. Stir a few times. Keeps about 2 weeks in refrigerator.
Boil and debone chicken. Cut into bite-sized pieces. Mix sour cream and cream of chicken soup. Add chicken. Stir well. Pour into a buttered casserole dish. Top with crushed Town House crackers. Drizzle melted butter over crackers. Sprinkle poppy seeds over top. Bake at 350° until bubbly (approximately 30 to 40 minutes). Serve over rice.
Press fruit down in cup to make full cup. Combine first 6 ingredients in skillet and cook 10 minutes, stirring constantly. Remove from heat and add nuts and Rice Krispies and mix well. Form into balls the size of large walnuts and press down in coconut. Turn over and press other side in coconut. Press to thickness desired. Makes about 50 cookies.
Heat oven to 350°. Grease and flour bottom of rectangular pan, 13 x 9 x 2-inches. Beat cake mix (dry), margarine and 1 egg in large bowl on low speed until crumbly. Press on bottom of pan. Sprinkle with nuts. Bake 10 minutes. Beat 2 eggs on high speed until foamy. Beat in ice cream on speed until well mixed. Sprinkle chips over baked layer; pour ice cream mixture over chips. Bake 30 to 35 minutes. Cool completely and cut into bars.
Put in double boiler the tidbits and melt, then add peanuts and noodles. Stir until mixed, then drop over wax paper. Makes about 45.
In saucepan, over medium heat, combine beans, seasoning mix and tomato. Simmer 20 minutes. Spoon into serving bowl. Top with cheese. Serve with tortilla chips. (Can be kept in fondue pot.)
Cut tomatoes in 1/4-inch slices. Season. Dredge in corn meal. Heat oil in heavy skillet. Add tomatoes and fry slowly until browned, turning once. Yields 6 to 8 servings.
Cook in big saucepan; add onion, celery, green pepper, garlic and margarine; cook for 15 minutes. Add whole tomatoes, tomato paste, Polish sausage (cut up into bite size pieces) and Creole seasoning. Cook for 45 minutes. Add bite size chicken and 1 teaspoon hot sauce; cook for 30 minutes. Add 2 cups cooked rice and simmer all for 5 to 10 minutes.
Scrub potatoes, leaving skins on. Slice potatoes into wedges. Put in a 9 x 13-inch baking dish. Brush potatoes with oil. Shake seasoned salt on potatoes. Bake at 350° for 30 minutes or so. Test to make sure they are done.
Mix in the blender the cherry juice, pineapple juice and softened cream cheese; set aside. Whip the whipping cream. Fold into cream cheese mixture the whipped cream, cherries, pineapple and marshmallows. Refrigerate overnight before serving.
Peel eggplant; slice into 1/4-inch slices. Fry on both sides in oil in large skillet, until tender. Add more oil if necessary. Drain on paper towels. Place 1/2 eggplant on bottom of 12 x 7 1/2 x 2-inch baking dish. Spread 1/2 of Ricotta cheese on top. Combine paste and water; mix. Pour 1/2 over Ricotta cheese. Combine bread crumbs and Parmesan cheese. Sprinkle 1/2 over layers in pan. Repeat layers. Bake at 350° for 30 minutes or until sauce is bubbly. Cut into squares to serve.
Brown meat and onion. Drain fat. Combine other ingredients except chips. Heat thoroughly. In large casserole dish, layer with chips, meat mixture and cheese. Bake in oven until cheese melts.
Melt chocolate and butter together. Beat eggs and add sugar and flour. Add melted butter and chocolate mixture and vanilla, then nuts. Pour into shallow, well buttered pan and bake at 350° for 20 to 30 minutes until done. Cut into squares and dust with powdered sugar. These squares are cake-like rather than chewy.
Cream together the margarine and sugar. Add eggs, one at a time; beat well. In a separate bowl, mix together the flour, baking soda, baking powder and salt. Add dry ingredients to egg mixture, alternating with sour cream. Add almond extract; mix well. Pour 1/2 batter in a greased and floured tube pan. Spread evenly to cover bottom of pan. Pour 1/2 cranberry sauce over batter. Add remaining batter, then top with cranberry sauce. Sprinkle walnuts on top. Bake at 350° for 55 minutes. Leave in pan for 5 minutes.
Cream margarine and shortening together. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. When all sugar has been mixed in, icing will appear dry. Add cocoa and milk and beat at medium speed until light and fluffy.
Grease 9 x 13-inch pan. Wash and cut broccoli into spears. Boil spears in 1/2 cup water for 4 to 5 minutes. Drain water when done. Line pan with broccoli. Layer of chicken. In bowl, mix soup and cream; pour evenly over chicken cubes. Top with chicken. Cover. Bake at 350° for 30 minutes.
In large bowl, combine oats, coconut, almonds, sunflower seeds and wheat germ. Combine honey and oil; stir into oat mixture. Spread in a 13 x 9 x 2-inch baking dish. Cook oat mixture at High for 10 minutes, stirring 3 times. Stir in fruits. Remove to another pan to cool. Stir occasionally during cooling to prevent lumping. Store in tightly covered jars or plastic bags. Makes 6 cups.
Combine the first 5 ingredients in pan; cook over medium heat until thoroughly heated. Set aside; keep warm. Cook pasta according to directions; drain. Place in a bowl. Add pine nut mixture and toss. Sprinkle with the cheese. Keep refrigerated. Serves 8.