HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine vegetables in broth and boil until slightly tender (about 5 minutes). Add milk and chicken. Combine cornstarch with a small quantity of water, then add to ingredients, cooking until sauce thickens. Add to drained pasta and combine well. Top with shredded cheese. Bake in a 350° oven for 15 minutes. If you like a little more or less sauce, adjust recipe to your liking. We like ours with plenty of white sauce.
Combine all ingredients except onion rings and cheese. Pour into a greased 1 1/2 quart casserole. Sprinkle onion rings and cheese over top. Bake at 350° for 30 minutes.
Cut paper towels in half to make 2 rolls with electric knife. Put 1 roll in a 20 to 22 cup canister. Mix water, shampoo and oil together. Pour over paper towels; pull out cardboard from center of roll. Use from center. Save extra half roll for next batch of wipes.
Stir milk and pumpkin in a large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours until set. Sprinkle with Streusel Topping just before serving.
Place the chicken in a shallow dish; set aside. In a small bowl, combine the remaining ingredients; mix well and pour over the chicken. Cover and marinate in refrigerator for 1 hour, turning occasionally.
Cook broccoli and drain. Mix mayonnaise, eggs, onion, soup, cheese, salt and pepper together; add to broccoli. Pour into square dish; top with crackers. Drizzle margarine over crackers. Bake at 350° for 30 minutes.
In a skillet, cook ground beef or turkey and onions until meat is browned and onions are tender. Drain fat. Stir in the undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic powder, water and salt. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes. Sprinkle corn chips around the edge. Makes 6 servings.
Fold pudding into Cool Whip. Add pineapple with juice, marshmallows and nuts. Refrigerate.
Cook cauliflower in salted water until tender. In a large saucepan, fry onions in butter until yellow, then blend in flour. Add broth, milk, Worcestershire sauce and cauliflower with cooking water. Cook until mixture thickens. Add cheese and stir until melted.
Brown sausage, stirring until crumbly and gray! Add flour and cook on a medium-low heat, stirring until flour starts to brown. Add milk and heat until thick. Adjust flour and milk as needed. Serve over biscuits. Serves 25 to 30 kids!
Grease 9 x 13-inch baking dish with butter or Pam. Sprinkle rice in bottom of dish, slowly add consomme and water. Sprinkle onion over ingredients. Add ground beef. Bake at 350° for 1 hour. Remove from oven and sprinkle grated cheese on top. Serve while hot.
Toast sesame seed and almonds until crunchy. Combine sesame seed, almonds, cabbage, green onions and noodles from soup mix. Break up noodles into small pieces.
Cream butter and sugar well. Add vanilla and flour; mix well. Add nuts. Chill several hours or over night. Shape into small half moons or round balls and flatten just a little and place on ungreased baking sheet. Bake at 350° for 15 to 20 minutes.
Chop tomato, onion, peppers and garlic fine. Add all together. Serve warm or cold with chips or vegetables.
Grind the chicken through a meat grinder or chop very fine. Combine with softened bread (squeezed dry), butter, salt and pepper and beat until smooth. Shape into oval patties and roll in bread crumbs. Fry 5 minutes on each side.
Cook the milk and sugar until syrup spins a 4 to 6-inch thread. Remove from heat. Add cake coloring and pour over popped corn.
Mix first 4 ingredients. Roll in bread crumbs. Fry in oil 4 minutes on each side.
Combine berries and sugar. Let sit 10 minutes. Peel and section 1 orange; finely chop sections and set aside. Squeeze remaining orange to make 1/3 cup juice.
Stir flour, juice from the lemons and baking soda with a spoon. Add the sugar and grated lemon rind into the mixture. Roll thin and bake quickly at 350° for 5 minutes or until done.
Sprinkle sugar over chopped cabbage, peppers, celery and onion; set aside. Bring to a boil the vinegar, oil, salt, dry mustard and celery seed. Pour over sugared vegetables; toss well. Refrigerate, covered. Keeps for up to 2 weeks.
In a small mixing bowl, whisk the first 5 ingredients together. Brush both sides of the salmon. Cover and refrigerate several hours. Grill fish, turning once. When fish flakes easily when tested with a fork, it is done. Cooking time about 15 to 20 minutes.
Brown hamburger and drain off any grease. Add next 4 ingredients and heat slowly. Do not boil. Serve over cooked noodles. Always good. Very quick.
Preheat oven to 325`. Grease two 9 x 5-inch loaf pans.
Cook egg yolks with vinegar, sugar, salt and pepper until thick. Chop pepper and onion very small and add to egg yolk mixture. Add this mixture to the cream cheese and blend in blender until smooth. Make this one day ahead and let age in refrigerator. Serve with chips for a party dip.
Heat pastry shells. Over low heat cook oysters in oyster liquor until edges curl. Drain and chop. Over low heat, melt butter and stir in slowly for smooth consistency: flour, green onions, half and half, and soup. Add oysters and seasonings and cook for 4 minutes. Spoon into baked pastry shells. Serve as hot appetizer.
Cream sugar and cheese well. Add salt, cornstarch; cream again. Add lemon juice, vanilla and eggs. Mix milk in last. Bake at 375° for 45 minutes. Sprinkle nutmeg lightly on top. Lower temperature to 350° the last 15 minutes. Cool completely.
Heat oven to 450°. Grease cookie sheet or 12-inch pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13 inch circle sheet; pinch edge to form rim or press in pizza pan. Mix chicken and salsa. Sprinkle crust with 1 cup cheese. Top with onion, chicken mixture and pepper; sprinkle remaining cheese. Bake 12 to 15 minutes or until crust is brown and cheese is bubbly. Makes 1 pizza.
Mix all ingredients in large bowl. Pack into angel food cake pan. Put in refrigerator until ready to serve.
Grease large Bundt baking pan. Add frozen dinner rolls. Cover and let rise overnight. Mix sugar, cinnamon, brown sugar and butterscotch pudding mix. Pour over rolls. Top with oleo and nuts. Bake at 350° for 30 minutes. Cover with foil for first 15 minutes. Remove foil for last 15 minutes to brown. Serves 8.
Drain strawberries; reserve 1/2 cup juice. Combine gelatin, sugar and salt in a bowl. Add hot water. Stir until dissolved completely. Add cold water and reserve juice. Chill until partially set. Add whipped cream, strawberries and marshmallows.
Mix all ingredients well. Put in greased casserole and bake 45 minutes in 350° oven.
Mix first 5 ingredients lightly, then beat well. Add remaining ingredients. Mix well until blended. Pour into 2 greased and floured loaf pans or 1 Bundt pan. Bake at 350° for one hour or until tests done with toothpick.
Melt butter, then add peanut butter, sugar and vanilla. Mix well. Put in pan and refrigerate until cool.
Bake cake according to directions on box and cool. Prepare pudding as directed. Break cake into pieces and layer half of it in the bottom of a punch bowl. Layer half of the pineapple, pudding, pie filling and Cool Whip in the order listed, then starting with the cake, make a second layer. Garnish with nuts and cherries. Refrigerate, preferably overnight.
Mix all the ingredients together in a large pot; simmer for 1/2 hour. Makes a generous amount. Store in refrigerator.
Brown chicken. Arrange in baking dish. Mix soup and milk. Pour over chicken. Stir in onions. Stir in chopped broccoli if desired. Bake at 375° for approximately 1 hour, until done. Garnish with rest of onions. Serve with rice.
Bake cake according to directions. Bake 2 round layers. Cool and split into 4 layers.
Mix all together. Brush insides of unbaked pie shell with a small amount of beaten egg. Prick bottom and sides with a fork. Pour in mixture. Bake at 350° for 40 to 45 minutes.
Saute vegetables in a little butter. Add all other ingredients and cook over low heat for 3 minutes or until hot. Serve over a bed of rice or pasta. Serves 4.
Mix all ingredients except blueberries. When mixture is smooth, fold in blueberries. Flour Bundt cake pan. Bake at 325° for an hour to 1 hour and a half.
Mix sugar, syrup, salt and water. Cook stirring until sugar is dissolved. Continue cooking without stirring until a small amount dropped into cold water forms a firm ball. Beat egg whites until stiff but not dry. Pour about half the syrup over egg whites. Cook remains of syrup until syrup forms a hard ball, but not brittle. Add slowly to first mixture. Beat until mixture holds its shape. Add vanilla and nuts. Drop by spoon onto wax paper.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pie crust. Bake in preheated oven for 15 minutes; reduce oven temperature to 350°. Bake until knife inserted near center comes out clean, about 40 minutes. Cool on a wire rack.
Mix rice, tomato sauce, ground beef and seasonings. Form mixture into 5 or 6 balls. Wrap balls in the cabbage leaves using toothpicks to hold in place. Put in large pot. Cover with rest of tomato sauce and tomatoes and add 1 can of water. Cook over medium heat for 1 hour. Remove toothpicks before serving.
Beat eggs until frothy. Gradually add the sugar, beating well. Add oil. Sift all dry ingredients together and add slowly. Add vanilla and then the zucchini. Fold in nuts and raisins. Grease and flour two loaf pans.
Butter 2 9x13 pans or pyrex dish. Cook rice, rinse with hot water and drain. In deep pan, add oleo and sugar. Add hot rice, mix well until dissolved. Add salt, vanilla and lemon extracts. Combine orange rind, juice and beaten eggs. Mix well. Then add milk. Mix with rice, Pour into buttered pans. Fill and bake at 350° for 45-50 mins.
Mix in glass container all the ingredients, except the garlic. Peel garlic and carefully score the cloves on all sides with a sharp knife. Drop scored garlic into glass container with other ingredients. Shake well for best flavor; let sit overnight. Do not store in refrigerator. I leave garlic cloves in container for a stronger garlic flavor. Delicious on salad, pasta, etc.
Place frozen rolls in angel food cake pan. Mix brown sugar, pecans, pudding and cinnamon and pour over frozen rolls. Melt butter and pour over top. Let rise overnight. Bake 30 minutes at 350°; let sit a few minutes in pan, then turn out on platter.
Wash shrimp in cold water and drain. Place in crock-pot. Add remaining ingredients; stir well. Cover and cook on high for 1 hour. If desired, turn to low until serving time, up to 2 hours.
Mix first 3 ingredients. Bring next 4 ingredients to a boil and pour over dry ingredients. Mix last 3 ingredients well with mixture. Pour into greased 16 x 11-inch pan. Bake at 400° for 20 minutes.
Mix cream cheese with 1 Tbsp milk. Chop onions; include greens. Chop beef fine. Add to cheese along with garlic juice and Worcestershire sauce. Mix well. Form into ball and chill. Serve with crackers.
Stir until batter is well moistened. Form into cakes. Fry until brown.
Preheat oven to 400° and lightly grease baking sheets. Cream sugar, butter or margarine and shortening. Beat in eggs and vanilla until light and fluffy. Stir in flour just until blended. Combine 1/2 cup sugar and 1 tablespoon cinnamon in small bowl or plastic bag may be used. Shape dough into 1-inch balls and roll or shake in the sugar-cinnamon mixture. Place on baking sheet about 2 inches apart. Bake 6 to 7 minutes or until set around edges. The center of cookie will be soft. Cool on wire rack. Makes about 6 dozen cookies.
Boil eggplant, onion and salt until tender. Drain and add 1 cup crumbs, milk, margarine and egg. Mix lightly, but thoroughly. Add finely diced cheese. Pour into a buttered casserole dish and top with the remaining 1/2 cup crumbs which have been buttered. Bake in a 350° oven for 30 minutes or until lightly browned and heated through.
Cut broccoli into small flowerets. Mix remaining ingredients and pour over broccoli. Marinate in refrigerator for 6 to 8 hours. Drain and serve.
Preheat oven to 350°. Grease and flour one (13 x 9-inch) baking pan or one Bundt form. In a large mixing bowl, beat margarine and 1 cup sugar until light and fluffy. Add 1/3 cup cold water, cocoa and vanilla, mixing well. Add flour alternately with 1 cup water, beating after each addition. In a mixing bowl, beat egg whites lightly; gradually add 3/4 cup sugar. Beat until stiff peaks form. Fold beaten egg whites into batter. Dissolve soda in remaining 1/3 cup water; stir into batter. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool on racks before removing from pans.
Cook squash until tender; drain. Add cheese and cracker crumbs and mix well. Stir in rest of the ingredients. Pour into a casserole dish. Bake at 350° about 30 minutes.
Combine first 8 ingredients in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish; add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms and tomatoes on skewers. Brush with marinade and grill over hot coals 20 minutes or until done. Serve over hot cooked rice.
Mix together brown sugar, 1/3 stick butter, salt and milk. Boil until a drop makes a firm ball when dropped into a cup of cold water. Remove from heat. Add another 1/3 stick of butter and vanilla. Chop in peanut butter. Beat with spoon until smooth. Pour into buttered dish.
Put the chicken in pot and fill with water. Cook until tender. Take out chicken; let cool, then pick it off the bone. Set aside. Save the chicken stock. Add to pot of chicken stock that you cooked the chicken in.
Blend Miracle Whip, lemon juice, onion, salt, pepper and sage. Mix lightly with chicken, celery, almonds and 1/2 cup of the cheese. Put into greased baking dish and sprinkle 1/2 cup cheese and potato chips on top. Bake at 400° for 15 to 20 minutes until heated through.
Mix as given. Let rise, then roll out as you desire. Let rise again before baking.
Heat milk in saucepan until bubbles form around edge of pan; remove from heat. Add sugar, salt and margarine. Stir until margarine is melted. Let cool to lukewarm. In large bowl, sprinkle yeast over water; stir until dissolved. Add remaining flour and beat until smooth. Dough will be soft. Cover; let rise about 1 hour. Punch down and turn onto well floured board. Turn over to coat with flour. Knead 10 times to smooth dough. Cover dough with bowl and rest 10 minutes. Roll out 1/2-inch and cut; let rise about 45 minutes. Fry in deep fat at 375°. Dip into glaze and set aside.
Soften yeast in warm water for 5 minutes. Add shortening, sugar, eggs, 4 cups flour and salt. Stir and then beat until smooth (about 1 minute). Stir in remaining flour. This will be a soft dough. Cover tightly and store in refrigerator overnight.
Heat oven to 425°. Grease baking pan (13 x 9 x 2-inch). Mix cheese, salt and pepper. Dip chicken into butter, then coat with cheese mixture.
Crush cookies; reserve 1/3 cup. Press into 9 x 13-inch pan. Pour 1 stick melted margarine over crumbs and refrigerate for 1 hour. Mix cream cheese and powdered sugar and blend in 1 carton Cool Whip; spread evenly over cookies and refrigerate for 1 hour. Prepare pudding according to directions. Spread second carton of Cool Whip on top and sprinkle with cookie crumbs (reserved). Keep refrigerated.
Pour water over the 100% Bran set aside, cream sugar and oil add eggs, sift flour, baking soda and salt together. Add alternated with buttermilk to cream mix. Add bran buds, raisins, and orange peel. Set in refrigerator overnight. Mix well before using. Bake at 375 degrees for 25 to 30 minutes or until toothpick comes out clean.
Whip glaze and cream cheese together, then add Cool Whip. Any fresh fruit, such as strawberries, bananas, peaches, pineapple or apples may be used for dipping.
Boil chicken in water. Cut into bite size and return to broth. Add remainder of ingredients except tortillas. Boil 10 minutes, then add tortillas. Boil until tortillas are soft.
Cut olives in large pieces. Set aside. Brown ground beef in olive oil. Add onion and garlic to ground beef and cook until transparent. Add next six ingredients. Cover and simmer one hour or until sauce is thickened, stirring occasionally. Stir in olives. Meanwhile, cook lasagna in boiling salted water for 20 minutes. Drain. Grate Mozzarella cheese.
Parboil green peppers. Brown hamburger, then add onion and tops from green peppers, chopped into small pieces. Cook tomato juice, corn and hamburger mixture for approximately 20 to 30 minutes. Stuff green peppers. Can be frozen and warmed in microwave for fast meal.
Boil venison until tender. Brown hamburger meat and drain off grease. Then mix all other ingredients together. Cook until all vegetables are tender.
Brown beef and onion; drain. Combine with rest of ingredients and simmer 1 1/2 to 2 hours.
Sift together the flour and sugar. Set aside. Put in saucepan and bring just to a boil margarine, shortening, salt, cocoa, vanilla, water and cinnamon. Add sauce to dry ingredients (flour and sugar). Add slightly beaten eggs, buttermilk and soda. Bake at 350° for 30 minutes in large 2-inch deep 9 x 13-inch pan.
Separate onions into rings. Mix dry ingredients with egg, milk and oil. Coat onion rings with batter until well moistened and drop into hot grease. Fry until golden brown.
Dissolve yeast in warm water in large bowl. Add sugar and salt; mix well. Combine flour and shortening in bowl; mix well. Add flour mixture to yeast mixture gradually to form soft dough. Place in greased bowl, turning to coat surface. Let rise, covered, until doubled in bulk. Punch dough down. Let stand for 5 minutes. Shape into rolls. Place on greased baking sheet. Let rise, covered, until doubled in bulk. Bake at 400° for 12 to 15 minutes or until lightly browned. Yield: 40 servings.
Mix Hi-C or Hawaiian Punch with 7-Up in punch bowl. Float ice cream in punch. Make about 1/2 hour before needed. (Assorted flavors of Hi-C can be used with 7-Up for different punch for each occasion.)
Mix water, cornstarch, syrup and salt. Bring to boil; cook 4 minutes, stirring often. Add Jell-O mix. Place dry berries in pie shell. Pour mix evenly over berries. Chill and serve with Cool Whip.
Cook meat and drain the grease. Put in casserole dish. Pour mushroom soup over meat. Cover with grated cheddar cheese. Top with tater tots. Put in oven and bake at 375° until tater tots are golden brown.
Heat oven to 375°. Soften cream cheese, thin with wine. Unroll crescents. Spread cream cheese on crescents. Place crab leg at one end or spread shrimp over cream cheese. Sprinkle lightly with dill weed. Roll up. Brush on beaten egg. Place on ungreased cookie sheet. May be used whole as an entree or can be sliced as hors d'oeuvres.
With a fork remove artichoke hearts to a cutting board, reserving marinade in jar; chop fine. Into small mixing bowl, turn the mayonnaise; with a fork, whisk in the marinade from the artichoke hearts. Stir in the cheese and the chopped artichoke hearts. Cover tightly and chill until serving time. Makes about one cup. Serve with a platter of fresh raw vegetables, sliced.
Mash peeled avocados well or use blender. Add remaining ingredients and blend well. Refrigerate 1 hour before serving. Serves 4.
Lightly grease an 8-inch square baking pan. In a mixing bowl, mix flour, sugar, 3 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla until just blended. Fold in nuts. Pour mixture into prepared pan and spread level.
Bring to a rolling boil for 8 minutes the sugar and evaporated milk. Add Marshmallow Creme, butter or margarine and chocolate chips. Turn off heat. Stir until lukewarm and melted. Add chopped pecans. Makes about 5 pounds of candy.
If scallops are large, cut into quarters. Melt butter. With rolling pin, crush crackers. Put in bowl, add scallops, part of butter and 3 to 4 drops of Worcestershire sauce; mix together. Divide mixture into fourths and put into the middle of each fish piece. Roll up. Connect with a toothpick. Squeeze lemon into remaining butter. Pour over and bake at 350° until done, 10 to 15 minutes.
Spread this over the first mixture and sprinkle more vanilla wafer crumbs over top. Let sit in refrigerator 24 hours. A total of 25 to 30 vanilla wafers will be necessary. Cut and serve.
Tear a 3 foot length 18-inch foil. Fold in half to make a square. Make a pouch of foil. Add all ingredients, except butter. Add mushroom liquid, too. Seal and place on grill over hot coals for 15 to 18 minutes.
Combine the first 8 ingredients together in a large bowl; pour into a casserole dish. Mix corn flake crumbs with melted butter and spread on top of the potato mixture. Bake at 350° for 30-40 minutes. You may used reduced fat soup, sour cream and cheese.
Mix this together and put over cooled mixture. Top with one or two cans of blueberry pie filling.
Blend cake mix, margarine and 1/3 cup milk in large mixer bowl. Beat until mixed. Place half of cake mixture in a greased 13 x 9-inch pan and press into bottom. Bake at 350° for 6 minutes. Remove from oven and cool to room temperature. Place caramels and 1/3 cup milk in saucepan. Stir over medium heat until smooth. Pour over cake; sprinkle with chocolate chips and nuts. Press remaining dough into little pieces and cover nuts. Bake at 350° for 15 to 18 minutes. Let cool before cutting.
In a 6-inch cast-iron skillet put the mushrooms, shrimp, crabmeat and green onion tops in the order listed. Pour sauce ingredients in skillet over medium heat. When shrimp are pink and firm, remove from fire and garnish with a liberal amount of grated Parmesan cheese.
Cut beans as for table use. Boil not to done. Cook the following until thick and pour over beans which have been drained: sugar, mustard, flour, turmeric, celery seed, vinegar and sweet pepper. Put in hot canning jars and seal. Can use cold pack method.
Peel and dice apples fine. Pour sugar over and let stand for 1 hour. Mix together other ingredients; add apples. Place in 8 x 8-inch baking pan. Bake at 350° for 30 to 40 minutes.
Place chicken and vegetables in heavy plastic bag. Combine remaining ingredients and pour over chicken and veggies. Marinate in refrigerator several hours or overnight.
Drain juice of olives and mushrooms and discard. Combine remaining ingredients. Marinate with juice from antipasta red peppers. Serve with toothpicks.
Combine hot sauce and butter until butter is melted. Add other ingredients. Bring all to simmer. Dip fried chicken wings.
Mix the ingredients all together. Form into 1-inch balls. Place on cookie sheet. Bake at 350° for 15 minutes.
Mix flour, baking powder, cocoa, sugar and salt. Add milk and melted butter. Pour into 9-inch cake pan, sprinkle with brown sugar and cocoa. Pour hot water over all. Bake in moderate oven 45 minutes, or in microwave oven for about 15 minutes. Serve with whipped cream or milk.
Layer first 4 ingredients in order in oblong pan. Mix cake. Mix as directed on package and pour over rhubarb mixture. Bake at 350° for 40 to 60 minutes. Turn upside down on platter or cookie sheet.
In a large skillet, brown garlic in butter. Stir in cooked spaghetti, Parmesan cheese, cream and pepper; simmer over low heat until thick. Place in heated serving dish, crumble bacon over top and serve immediately. Makes 6 to 8 servings.
Cook hamburger in skillet until medium brown. Bring spaghetti to a boil for 5 minutes. Combine spaghetti, hamburger and sauce in a 9 x 12-inch or 8 x 11-inch flat pan along with Mozzarella cheese. Flatten with frosting spreader. Put Cheddar cheese evenly on top and Parmesan throughout. Bake in oven for 15 to 20 minutes. Serve hot. Can serve 6 to 8 adults.
Drain all canned fruits and cherries of all juice. Add apricot pie filling and sliced bananas. Stir well. Chill. (Bananas will not turn brown.)