HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread ingredients in a 9 x 12-inch pan in order listed. (Do not mix!) Bake in preheated 350° oven for 55 to 60 minutes.
Place ingredients in gallon jug. Slowly fill with warm water, shaking to dissolve sugar. Fill until water reaches 1-inch from top. Put large balloon on neck of jug. Put in a warm area for 3 weeks. Put in bottles and store.
Mix sugar, syrup, cocoa, milk and salt. Cook until soft ball forms when tested in cold water. Remove from heat. Add butter, cool until just a little hotter than lukewarm. Add vanilla and beat until creamy. Add nuts and pour into buttered pan. Cut into squares.
Combine pears and sugar in heavy pot. Let set overnight. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup is medium thick. Add lemon juice. Pour while hot into hot sterilized jars and seal.
Heat oil in large nonstick skillet. Add the onion and cook it, stirring until it is softened. Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seed. Bring to a boil. Add the chicken to the skillet, placing what used to be the skin side down and spoon the sauce over pieces. Cover and simmer for 30 minutes. Uncover, turn chicken and cook for another 15 minutes or until tender.
Layer bread, cheese and sausage in 9 x 13-inch pan. Beat eggs, milk, mustard and salt together. Pour over bread layer. Let stand in refrigerator overnight. Add milk to can of mushroom soup; blend until smooth. Spread on top of casserole. Bake at 325° for 1 hour.
Saute onion and celery in butter. Bring broth, water, celery, onion and rice to a boil. Cover tightly and cook on low heat until all water is absorbed, 1/2 hour. Drain mushrooms and add.
Cook until done. Add 1 heaping tsp. soda. Stir and then pour out on a buttered cookie sheet.
Heat oven to 275°. Cover baking sheet with heavy brown paper. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue into desired shape on paper, building upside. Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; cool.
Combine mayonnaise and sour cream. Add remaining ingredients, mixing well. Chill thoroughly.
Mix sugar, cocoa, milk and margarine in a medium bowl. Cook on medium heat and bring to a boil for 1 minute. Cool for 1 minute, then add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by spoonfuls onto wax paper.
Microwave celery and onion with a tablespoon margarine 4 minutes. Stir in large bowl chopped chicken breast, rice, celery, onions, cream of chicken soup, mayo and chicken broth. Mix altogether. Pour into large casserole dish. Crush corn flakes on top. Bake 45 minutes at 350°. Enjoy.
Mix the first 10 ingredients; shape and put in baking dish. Put cheese on top of loaf. Mix other items and pour over loaf. Bake at 350° for 1 hour.
Brown ground meat. Chop onion and tops from bell peppers. Saute with ground beef; drain off fat. Add cooked rice and drained corn. Add tomatoes and juice, A.1. sauce, Lea & Perrins sauce, Worcestershire sauce, salt and pepper. Stuff peppers with mixture. Place remaining mixture in casserole dish. Set peppers in mixture and bake at 350° for 1 hour. May add cheese last 5 minutes.
Cook broccoli; arrange in ovenproof dish. Layer chicken over broccoli. Combine soup, 1/2 cup cheese and Worcestershire sauce. Pour over broccoli and chicken. Sprinkle with 1/4 cup cheese. Bake until bubbly.
Cook on high in crock-pot until done, about 3 hours. Great hors d'oeuvre; will be the hit of a party.
Boil chicken breasts and shred. Preheat oven to 350°. Mix soup, tomatoes and chili powder. Crush chips in bottom of casserole dish. Layer chicken and soup. Bake for 45 minutes to 1 hour. Can use more grated cheese.
Beat baking mix, margarine, garlic salt and eggs with hand beater until blended. Stir in zucchini and green onions. Grease heated griddle to 400°. For each patty, spoon 1/4 cup mixture onto hot griddle and spread slightly. Cook patties until dry around edges. Turn and cook other side until golden brown. Top each patty with dollop of sour cream, if desired.
Combine all ingredients and bring to boil; let it stand till it cools. Pack cucumbers in quart jars and add one large bunch of dill to each jar. Fill jars with vinegar mixture. Seal after 2 or 3 days.
Mix together pudding, milk and margarine in a saucepan. Cook until mixture comes to a boil. Boil one minute. Stir constantly. (If you want peanut butter filling, add 1/2 cup peanut butter at this point and use vanilla pudding.) Stir in powdered sugar until the consistency of Play Dough. Shape into eggs. Place on a cookie sheet and put a toothpick in the center of each one. Freeze at least 2 hours (overnight works best).
Mix turkey, pork, pepper, diced green onion, fish sauce and white onion. Roll in eggroll skin and deep fry until golden brown.
Mix butter and sugar until creamy. Dissolve soda in the water and add to butter and sugar mixture. Also add egg yolks and vanilla. Last, add the flour. Don't chill the dough. Roll out and cut in your favorite design (circles, stars or valentines).
Mix sugar, cornstarch and cold water together and bring to boil on stovetop. Stir and remove when thick and clear. Cool. Beat all egg whites until stiff. Add six tablespoons of sugar one tablespoon at a time. Add dash of salt and vanilla. Add cooked mixture and continue to beat for two minutes. Spread on pie shell and bake for fifteen minutes at 350 degrees.
Mix both soups together. Place chicken in casserole dish. Pour soup over chicken. Bake at 350° until chicken is done. Serve over rice.
Mix all ingredients. Drop from teaspoon onto baking sheet. Crisscross with fork. Bake at 350° for 8 minutes. Cool on pan before you remove cookies.
In medium bowl, combine cookies, flour, coconut and chocolate chips. Stir in margarine, condensed milk and vanilla extract. Spread into greased 8 or 9-inch square baking pan. Bake at 375° for 25 to 30 minutes or lightly browned around edges. Cool; sprinkle with confectioners sugar. Cut into bars.
Boil fryer until tender. Cool. Take off bones. Mix chicken with broth, soup and stuffing mix. Pour into 2-quart casserole and bake at 350° for 35 to 40 minutes or until brown.
Combine ingredients in order. Pour mixture into a greased baking dish and bake at 375° for 25 minutes. Do not overbake or oysters will become tough.
Mix all ingredients. Spread in casserole dish. Bake at 350° for about 1 hour until potatoes are soft. Cover with French fried onions. Bake 10 minutes longer.
Combine potatoes, cheese and onion; mix thoroughly. Shape into balls and roll in corn flakes. Bake on greased baking sheet in hot 400° oven for 20 minutes.
Saute onion, garlic and ginger in butter. Season with spices. Add to pureed squash and carrots. Heat well, incorporating enough vermouth and chicken stock to give a creamy consistency. Add the half and half.
Preheat oven to hot (400°). Spray 12 (2 1/2-inch) muffin pan cups with Pam. Sift together flour, sugar, baking powder, salt and soda onto waxed paper. Reserve 2 tablespoons of the dry mixture to add to the berries.
Cook eggs, juice, sugar and flour until thickens. Chill well. Add whip cream. Mix and pour over fruit and marshmallows.
Mix the flour and sugar together well. Beat the egg and add to the flour and sugar mixture. Add the vinegar and pineapple juice. Cook in a small pan on low heat. Continue stirring until thick. Cool. When cool, pour over the apples, pineapple and peanuts. Add the whipped topping and mix well. Chill before serving. May sprinkle chopped nuts on top as a garnish.
Cook broccoli spears and place in bottom of a baking dish. Cook and debone chicken and add on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken. Crumble crackers and top. Place a pat of butter on crackers and cook in oven at 400° for 20 minutes.
Cook pie filling as directed on box. Add dry Jell-O. Stir until dissolved. Pour into crust and let cool.
In medium saucepan, over medium heat, dissolve bouillon in 1/2 cup water. Add carrots and celery. Simmer 10 minutes. Drain vegetables, reserving liquid for sauce. Sprinkle fillets with salt and pepper. Place 2 tablespoons vegetable mixture in center of each fillet. Roll up and secure with toothpick.
Combine raisins, sugar, water, shortening and spices. Heat to boiling and simmer 2 minutes. Cool. Add flour, soda and salt to raisin mixture and mix well. Add walnuts. Bake in a greased 9-inch tube or 9-inch square pan. Bake at 300° for 50 to 60 minutes, just until cake tests done.
Dice everything as small as possible; can use food processor, but don't pulverize it into mush. Combine and chill.
Heat 1/2 cup milk just until hot. Combine hot milk and cocoa mix in container of an electric blender; process until smooth. Add remaining 1/2 cup milk and flavorings; blend well. Add ice cream and process until smooth.
Add all ingredients, except strawberries. Boil until clear and thickened. Pour over berries in baked pie shell.
Combine 1st four ingredients. Cut in cold butter until crumbly. Sir in cheese. In separate bowl, stir together egg and half and half. Gradually add to flour mixture stirring with fork just until dry ingredients are moistened. Turn dough onto lightly floured surface. Knead 3-4 times, roll into a ball.
Heat oil in a large Dutch oven or casserole. Add onions; saute over medium heat until softened, about 5 minutes. Add cabbage and salt. Cover; cook over low heat, stirring often until cabbage is wilted, about 5 minutes. Add rice, garlic, cumin and turmeric; saute about 2 minutes. Stir in broth, more salt, if needed, and pepper to taste. Bring to a boil. Cover; cook over low heat 15 minutes. Sprinkle tomatoes on top. Cover; cook until rice is tender, about 5 minutes longer. Serve hot. Makes 4 main dish servings or 6 to 8 side dish servings.
Preheat oven to 350°. In small bowl combine garlic and oil. Mix well. In small bowl, combine parsley, thyme, marjoram, paprika and Parmesan; mix well. Cut each loaf crosswise into diagonal slices without cutting all the way through. Brush cut sides of slices with garlic oil. Sprinkle herb mixture between slices. Wrap each loaf in foil. Place on baking sheet. Bake until heated through, about 10 to 15 minutes. Unwrap and serve immediately.
Dissolve yeast in 2 cups of warm water. Add sugar, salt and oil. Gradually add sifted flour. More water may be added for right consistency. Let rise until double in size, knead down and roll out. Serves 50.
Thoroughly mix; dampen fingers and form into 1-inch balls. Place on ungreased cookie sheet and bake at 350° for 20 minutes.
Use oil from artichokes to fry scallions. Mix other ingredients and add to scallions. Add artichokes. Pour into a greased 8-inch square pan. Bake in 350° oven for 50 to 60 minutes.
Dredge veal in mixture of flour, oregano, salt and pepper. Heat a little oil in a large skillet and saute veal until lightly browned. Add mushrooms and wine. Cover and cook for 5 to 10 minutes until tender. Makes 4 servings.
Mix vegetables. Mix mayonnaise and dressing to taste, then add to salad. It's better if refrigerated overnight before serving.
Mix together the flour, salt, paprika and pepper. Wash chicken. In oven melt shortening and butter in a 9 x 13-inch baking dish. Coat chicken with flour mixture. Place skin side down in shortening. Bake 30 minutes, uncovered. Turn and cook another 30 minutes until done.
Blend soft oleo, egg, cocoa and salt; beat well (until smooth). Add milk and vanilla; mix. Add sugar until spreading consistency. (May add either more milk or powdered sugar.)
Mix the ingredients. Put layer of mixture into paper cups in small tart pans. Put layer of peanut butter (chunky). Add top layer of chocolate mixture (thin layers). Chill well.
Mix 3/4 of coconut in Cool Whip. Set in icebox while cake is cooking. Let cake cool. With fork poke cake all over. Spread on pineapple with juice, then spread on cream of coconut, then pecans. Then spread Cool Whip on cake. Sprinkle with rest of coconut. Keep cool.
Cream butter and sugar; add eggs one at a time, then vanilla. Combine flour, salt and soda. Add to butter mixture alternately with sour cream. Bake at 300° for 1 1/4 hours in buttered, floured tube pan or 2 loaf pans.
Mix chicken, soup, green chilies and Cheez Whiz. Dip tortillas in enchilada sauce and layer. (Start with chicken mixture.) Bake for 25 minutes at 350°. After baked, you can top with chopped lettuce and tomatoes.
Drain vegetables well. Layer each one evenly in large casserole dish. Dot each layer with a bit of butter. Add salt and pepper to taste. Top with cheese, then spread evenly with undiluted soup to cover vegetables. Sprinkle with paprika. Add onion rings. Cover with foil and bake 20 minutes at 350°. Remove foil and continue baking 15 to 20 minutes until onion rings are lightly browned. Serves 8 to 10.
Brown hamburger and drain. Add taco seasoning, chili beans, tomato sauce and water. Bring to boil; reduce heat and simmer, stirring occasionally for 15 to 20 minutes. Spread the lettuce. Chop tomatoes. Add taco mixture onto tortilla chips. Top with shredded lettuce, tomatoes and onions. Add cheese. Place in microwave oven for 10 to 20 seconds just long enough to melt cheese. Serves 4 to 6 servings.
Place chicken pieces in 9 x 13-inch pan. Mix together other ingredients and pour over chicken. Bake 1 hour at 350°, basting occasionally. Cover after baking.
Bring first 4 ingredients to boil in large saucepan. Boil for 1 minute, stirring constantly. Remove from heat and add the rest of the ingredients, stirring well after each. Drop by teaspoon onto waxed paper. Cool.
Prepare cornmeal mush; pour about half into an 8-cup shallow ovenproof casserole and spread evenly. Pour remaining into a greased pan, 9 x 5 x 3-inch, and chill. Saute onion and green pepper until soft in salad oil in frying pan; add meat, breaking up with a fork. Stir in spaghetti sauce mix, chili powder and tomatoes; heat to boiling, stirring constantly. Remove from heat; stir in olives and 3/4 cup grated cheese. Pour over cornmeal mush in casserole; cover and chill. About 1 hour before serving, turn out cornmeal mush from pan; divide in half, then each half into thirds. Cut each piece to make 12 pie-shaped wedges. Arrange on top of casserole. Sprinkle with remaining cheese. Place casserole in cold oven. Bake, uncovered, 1 hour or until bubbly hot.
Thaw frozen bread loaf by covering with paper towel until pliable or microwave about 20 minutes at power level 1. Preheat oven to 450°. Grease pizza pan or cookie sheet with shortening. Evenly spread dough on pan. Pour spaghetti sauce over dough. Spread cheese out on top of sauce. Evenly place pepperoni, onion, mushrooms and any other toppings on cheese. Place on center shelf; cook for 12 minutes, or until done around edges. Serve hot. Serves 4 to 6 people.
Mix rice, soup and broccoli together; put in casserole dish and top with Cheez Whiz. Bake at 350° until cheese is melted and lightly browned.
Mix; pour into casserole dish. Top wiht 2/3 cup corn bread crumbs. Bake until brown, about 30 minutes, at 350°.
Grate cucumbers and let stand for 1 hour and drain. Add onion, celery, carrots and pepper. Soften cream cheese and blend all vegetables. Add mayonnaise to desired consistency and salt to taste.
Mix cucumbers, onion and peppers together. Add salt. Cover with cold water. Let stand overnight in refrigerator. Drain.
Sift together dry ingredients, including sugar. Make a well in dry ingredients; add remaining. Mix together until smooth. Bake at 350° for 1 hour.
Bake cake according to directions on box. Then frost with whipped cream and garnish with the pared cherries.
Dissolve yeast and sugar in water. Add enough flour to make a heavy batter. Beat well. Add salt, oil and all but 2 tablespoons of egg. Add more flour to make a firm dough. Put in greased bowl. Cover and allow to double (about 1 1/2 hours). Punch down and knead lightly. Let double again, about 1 hour. Punch down and divide in half. Divide each half into thirds and roll into ropes. Braid each half and pinch to seal ends. Brush with remainder of egg. Makes 2 loaves. Bake about 35 minutes at 400°.
Layer first 7 ingredients in a casserole dish using 1/2 of the peas. Thaw remaining peas and mix with ranch dressing. Spread the mixture on top and sprinkle with parmesan cheese.
Mix well. Makes 8 gallons. You may slice oranges and lemon to float on surface. Serves 100.
Mix together the flour, sugar, nutmeg, eggs, milk and butter. Mix everything together and pour in a 9-inch unbaked crust. Bake at 400° for 50 to 60 minutes.
Cook chicken until tender. Remove meat from bone and cut into bite size pieces. Mix with remainder of ingredients except potato chips. Put chicken into 2-quart casserole dish. Bake, covered, until bubbly. Top with crushed potato chips and sprinkle with paprika. Bake a few more minutes, uncovered.
Up to day ahead, rinse and drain beans. In bowl combine ingredients and mix well. Refrigerate, covered, until serving. Makes 4 servings (3 cups).
Slice onions and bell peppers. Mince garlic. Cook beef until no longer pink. Remove beef with a slotted spoon. Add onions, bell peppers, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until soft, about 15 minutes. Remove with a slotted spoon and return meat to pan. Add drained tomatoes, vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up tomatoes. Simmer 10 minutes. Grate cheeses.
Fry bacon lightly. Saute onion in bacon fat. Add okra, tomatoes and seasoning. Simmer slowly 30 to 45 minutes. Watch carefully that vegetables do not burn.
In large saucepan, cook onions covered in butter for 20 minutes. Add broth, Worcestershire sauce, 1/4 teaspoon salt and pepper. Boil. Sprinkle bread with cheese and broil until light brown. Ladle soup into bowls and float bread.
Peel and prepare orange sections. (May use canned Mandarin oranges.) Drain all fruit well. Half the cherries. Combine fruits; add marshmallows and nuts. Fold in sour cream or yogurt. Mix lightly. Top with remaining cherries. Chill 24 hours.
Stir flour, baking powder and salt together. Cut in butter with yeast, yolks, sour cream and vanilla. Blend into flour mixture. Chill for 1 hour.
In large saucepan, add 2 cups sugar, margarine, cocoa and milk. Boil together for 1 minute. Stir in peanut butter, oatmeal and vanilla. Allow time to become firm.
Mix sour cream, mayonnaise and dry salad dressing together. Add to the vegetables. Chill overnight. Before serving, top with bacon bits.
Melt margarine in saucepan. Add coconut and chopped pecans. Stir over medium heat until lightly brown. Cool. Combine cream cheese and milk. Beat until smooth. Fold in Cool Whip. Layer 1/3 of cheese mixture over crust, then 1/3 of coconut mix and 1/3 jar of caramel ice cream topping drizzled over the coconut. Repeat twice. Cover and freeze 8 hours or until firm. Remove from freezer 10 or 15 minutes before serving. Serves about 15.
Shred or grind squash, onions and peppers. Mix salt in enough ice water to cover squash, onions and peppers. Let soak for 3 hours. Rinse off salt water. Mix sugar, vinegar, water, celery seed and turmeric and pour over squash. Boil for 10 minutes. Pack in hot jars.
Sift dry ingredients together. Add milk and shortening. Pour in a small greased skillet or loaf pan. Bake at 300° about 30 minutes.
Stir together cornstarch and sugar. Add other ingredients. Put into 2 pie shells. Top with other 2 shells, which have been cut or pricked by fork to allow steam to escape. Bake at 375° for 30 minutes.
Scald milk. Pour hot into blender and add other ingredients. Blend. Pour into small glasses and let solidify in refrigerator for several hours.
Cook rice and broccoli as directed on packages. Saute onion, bell pepper and celery in margarine. Drain broccoli and combine with cheese spread, sauteed vegetables, undiluted soups and mushrooms. Fold in cooked rice and turn into 3-quart buttered casserole dish. Bake at 350° for 20 to 30 minutes.
In an 8 x 8 x 2-inch glass dish, mix sugar and cocoa. Pour in milk; add margarine. Microwave on High for 2 minutes, until margarine melts. Stir to mix. Add vanilla and nuts. Refrigerate 1 hour. Cut into squares. Eat and get fat!
Combine in iron skillet. Stir until bubbly in bottom. Add peanuts. Cook until spinning thread and begins to darken a little. Add baking soda. Stir well. Pour on greased cookie sheet. Cool.
Combine in a large saucepan brown sugar, granulated sugar, evaporated milk and margarine. Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes over moderate heat, stirring occasionally. Remove from heat. Add Marshmallow Creme and butterscotch morsels. Stir until morsels are melted and mixture is smooth. Blend in nuts and vanilla. Pour into greased 2-quart pan. Chill until firm. Makes 2 1/2 pounds.
Save 1/3 cup of the Blue cheese. In a small dish, mix remaining Blue cheese and cream cheese. Add mayonnaise and cream until creamy. Add the rest of the cheese. Cover and refrigerate.
Melt butter and cheese together in microwave-safe dish in microwave. Stir in vanilla. Sift powdered sugar and cocoa together; add to cheese mixture gradually, mixing well after each addition. Stir in pecans. Pour into buttered 9 x 13-inch dish. Let stand until firm; cut into squares. Yields 120 servings. This fudge stays creamy.
Drain peaches. Place all ingredients in blender and blend until smooth. For a sweeter drink, add peach juice.
Mix together beef, onion, crumbs, egg, ketchup, milk and seasonings. Mold into a rounded flat loaf in 9-inch pie plate. Spread 2 tablespoons ketchup evenly over top of loaf. Insert temperature probe and cover with plastic wrap. Attach cable end at receptacle. Microwave at High; set temperature at 170°.
Make crust with first two ingredients. Line bottom of a 13 x 9-inch pan. Beat powdered sugar, second stick Nucoa and eggs until fluffy. Spread over crust. Scatter pineapple over this and sliced bananas next. Spread with Cool Whip and sprinkle with nuts. Place cherry halves over top.
In large bowl, combine first 9 ingredients. In another bowl, mix banana, pineapple, oil and eggs. Add to oat mixture. Stir until liquid is absorbed and mixture is thoroughly moistened. Bake at 350° for 50 to 55 minutes. Glaze if desired.
In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half and half and evaporated milk, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1-1/3 cup. Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and simmer until the crab is heated through. Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and grated parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.
Combine all ingredients in small pan and cook over low heat, stirring until cranberry sauce is melted. Spoon glaze over chicken or turkey during last 1/2 hour of cooking. Heat and serve remaining sauce with meal.
Brown vegetables in butter; set aside. Mix rice and dry soup mix in bottom of a 13 x 9-inch pan. Lay chicken on top. Dump vegetables over chicken. Pour boiling water over all. Cover very tightly with foil. Bake at 400° until chicken and vegetables are done (approximately 1 1/2 hours).
Combine chicken, onion and green pepper. Layer alternately with tortillas (which have been dipped into hot stock, chicken broth, long enough to soften) in shallow 3-quart buttered casserole. Pour 1/2 cup broth over layered mixture. Top with grated cheese and sprinkle with chili powder and garlic salt. Mix and heat soups; add in order: soup, then tomatoes. Bake in moderate 350° oven for 45 minutes.
Combine 1 cup sugar, flour, 1 teaspoon cinnamon and nutmeg. In large bowl, combine cherries and apples. Add sugar mixture and toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with margarine or butter. Adjust top crust. Seal and flute edges.