HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water, sugar, shortening and mincemeat for 3 minutes. Let cool. Dissolve salt and soda in cup of boiling water. Let cool and add to mincemeat mixture. Add flour and baking powder. Bake at 350° until done, about 40 minutes.
Cook the onion and green pepper in the margarine until tender. Blend in	the soup and milk, then add the chicken, pimento and pepper. Heat over low heat, stirring frequently. Serve over toasted waffles. Makes 4 servings.
Select sweet potatoes of approximately the same size for uniform cooking. Scrub potatoes and remove any spots with a sharp knife. Prick surface with a fork. Place 1-inch apart on paper plate in microwave oven. Cook about 12 minutes on High power or until tender. Peel and slice when cool enough to handle. Arrange in a 2-quart casserole dish.
Using a juicer, process all ingredients together. Serve in tall glass. Makes 1 serving.
Prepare cake mix according to instructions and bake in a 13 x 9-inch pan. Combine undrained pineapple and sugar. Heat until mixture comes to boil (approximately 2 minutes). When cake is done, remove from oven and puncture all over with fork. Pour pineapple over hot cake. Let cool. Make pudding according to instructions. Fold in sour cream. Spread over cake. Top with Cool Whip. Sprinkle with coconut and nuts, if desired.
Cream together margarine, cooking oil and sugar. Add eggs, vanilla, sour milk, cocoa, flour, soda, baking powder and salt. Beat all with a mixer, then add zucchini and stir in the mixture. Mix well and pour into a 9 x 13-inch greased and floured pan. Sprinkle generously over the top with chocolate chips and 2 rounded tablespoonfuls of sugar over chips. Bake at 350° for 45 to 50 minutes. Should be refrigerated. Whip cream or ice cream is especially good with it.
Heat oven to 400°. In	medium	saucepan, combine wieners, pork and beans, catsup, onions and brown sugar. Bring to a boil and simmer 5 minutes. Spoon hot bean mixture into greased, 8 or 9-inch square pan.
Cut vegetables and cover with water in a 12-quart pot. Boil for 10 minutes. Cover, lower heat and simmer until vegetables are soft.
Melt margarine in a large saucepan. Melt Cheez Whiz in melted margarine. Add soup and stir well. Stir in broccoli and rice. Pour in a 9 x 13-inch Pyrex and bake at 350° for 30 to 40 minutes.
Combine all ingredients in electric blender container. Cover and blend at high speed until carrots are liquefied. Serve immediately. Makes about 1 quart.
Place loaf of bread dough on cookie tray in a warm place to raise. Preheat oven to 350° before rolling out dough to 1/4-inch thick circle. In center of dough, layer 1/2 of the pepperoni and 1/2 of the cheese. Fold over one edge of circle to cover meat and cheese. Layer remaining meat and cheese. Cover with last of bread dough. Pinch edges together and place on ungreased cookie tray. Brush with melted butter. Bake at 350° for 20 minutes or until golden brown. Slice when cool. May be reheated when served.
Grind bacon and liver in grinder, using fine disc. Add remaining ingredients and mix well. Yields 2 cups.
Season chicken breast halves with oregano, salt, pepper and garlic powder. Preheat a large, nonstick skillet. Over medium heat, brown chicken lightly on both sides. Add onion and cook 3 minutes longer or until onion is soft. Add mushrooms and tomato sauce; cover and simmer over low heat until chicken is tender, about 15 minutes. Stir in wine and simmer, uncovered, for 5 minutes or until sauce is slightly thickened. Place mixture in a greased shallow baking dish and place cheese slices on top. Bake.
In a blender blend all ingredients except 151 rum at high speed along with one tray of ice cubes until frothy. Pour into tall glasses and top with a drizzle of 151 rum.
Brown ground beef with onion. Put all in a large pot (do not drain vegetables) and add taco seasoning and Ranch dressing mix. Stir together and heat at least 30 minutes.
Crush garlic in small bowl; cover with oil. Refrigerate covered for 30 minutes. In 1/4 cup garlic oil in medium skillet, fry bread cubes until brown on all sides. Set aside. Cook eggs 1 minute in boiling water. Remove and cool. In small bowl, combine the lemon juice, Worcestershire, salt, pepper and anchovies and mix well. Tear lettuce into bite size pieces. Place in large salad bowl. Drain remaining oil from garlic. Pour over lettuce and toss to coat evenly. Break eggs over salad and toss well. Pour on lemon mixture and toss well. Add bread crumbs and cheeses; toss well. Serve at once.
In large punch bowl, combine juices, ginger ale and frozen berries. Float thinly sliced orange on top.
Mix all ingredients together and pour into a greased pan. Bake 40 to 45 minutes at 350°. Ice cake while it is still warm.
Pour in well-greased pan (9 x 13-inch). Bake at 350° until brown, approximately 40 to 50 minutes.
Dice potatoes and boil until tender. Drain and place in a casserole dish. Dice ham and cheese and add to potatoes. Pour in drained peas. Mix soup and milk and pour over casserole. Bake at 350° for about 1 hour or until casserole becomes thickened.
Wash and scrape carrots. Cut diagonally into 1-inch pieces. Cook and drain. Melt fat and add cranberry sauce. Cook gently, stirring constantly, until sauce is dissolved. Add carrots and cook gently for 3 to 4 minutes. Stir occasionally. Do not freeze.
Heat oven to 350°. Mix flour, margarine and powdered sugar. Press into ungreased square pan, 8 x 8 x 2-inch or 9 x 9 x 2 inch. Build up 1/2 inch edges. Bake 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake until no indentation remains when lightly touched in center, about 25 minutes. Cool, cut into 1 1/2 inch squares. Recipe can be doubled to fit 9 x 13 x 2-inch pan.
Steam onions, celery, carrots, garlic, green pepper and tomato in 2 tablespoons water instead of oil. Ground beef can be browned, drained and added, if desired. Add remaining ingredients.
In a pot, brown chicken in Crisco or oleo. Add onion and paprika. Saute until tender. Dissolve bouillon cubes in 3 cups hot water and pour into chicken pot. Boil chicken until tender. Take chicken out of liquid and debone. (Make sure you always have 3 cups of water in your pot; add if necessary.) Bring water back to boiling. Mix flour with approximately 3/4 cup of water. Stir in boiling liquid to make gravy. Add sour cream and deboned chicken.
To make the Frittata: Preheat the oven to 350°. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes. THIS SERVES 2.
Cook and stir celery, red pepper and onion in margarine in skillet over medium-high heat until tender. Reduce heat to low. Add Velveeta process cheese spread. Stir until melted. Stir in broccoli and hot sauce; heat thoroughly, stirring constantly. Serve hot with vegetable dippers and crackers. Makes 4 cups.
Blend flour and oleo like crumbs (will be very rich). Add nuts. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool thoroughly.
Gently mix together cucumbers, onions, green peppers and salt. Cover with crushed ice and let stand for 3 hours. Continue to add ice as it melts so cucumbers become crisp and cold. Drain well.
Melt margarine in water over medium heat. Stir together sugar, flour and salt. Add to butter mixture. Add vanilla, butter and rum flavorings. Cook until bubbly. Poke holes in warm cake and pour over.
Boil 2 or 3 minutes; fill jars with squash mixture and liquid. Have tops and rings boiling hot and seal in jars.
Place meat on rack in open baking pan; salt and pepper. Insert meat thermometer and roast at 325° until meat reaches a temperature of 175° for medium, 180° for well-done. After one hour, baste with sauce made with jelly and ketchup. Baste every half hour. Total Cooking Time: 3 to 3 1/2 hours.
Cut pineapple in half lengthwise through crown. Remove fruit, leaving shell intact. Core and cut pineapple into chunks. Combine pineapple, assorted greens, tomatoes, ham and celery; toss lightly. Spoon salad mixture into pineapple shells. Serve with dressing. Yield: 2 servings.
Roll chicken pieces, boned side up, on cutting board. Working from center out, pound chicken with a wooden mallet to make cutlets 1/4 inch thick. Sprinkle with salt.
Beat Crisco and sugar. Add eggs, one at a time. Sift flour and baking powder. Add everything else. Bake at 275° for 2 hours.
Simmer chicken; bone, skin and shred. Saute onion in 1 tablespoon butter. Add soup, tomatoes and Jack cheese. Cook slowly until cheese melts. Add chicken. Make 2 layers of each ingredient in a 7 x 11-inch pan or 8 x 8-inch pan: tortillas (overlap), chicken mixture, Cheddar cheese (optional first layer), tortillas, cream chicken and Cheddar cheese. Top with the Cheddar cheese the last 5 minutes. Bake at 350° for 1 hour if cold and for 30 minutes if warm.
Put all ingredients in a blender. Mix well and pour into pie shells. Bake 350° for 30 minutes. Cool, then refrigerate. Serve with whipped cream.
Cook the pasta using the package directions. Add the broccoli during the last 2 minutes of cooking time; drain well. Toss the pasta mixture, dressing, ham and cheese in a large bowl. Chill for 2 hrs.
Cut broccoli into florets and 1/2 to 1-inch pieces off stem. Slice onion into strips. Cut carrots diagonally into 1/8-inch thick elliptical slices. Slice mushrooms 1/8-inch thick.
In a bowl, gradually blend together the milk, mayonnaise and lemon juice with the cream cheese. Beat until smooth. Add the onion, salt, dill weed and Tabasco. Mix well. Stir in the shrimp and chill for 1 hour before serving. Makes 2 1/2 cups approximately. Serve with crackers.
Cream sugar and oil together. Add eggs, blending well. Sift dry ingredients and add alternately with carrots. Stir in pecans and pour into greased and floured pan(s). Bake 1 hour in 300° oven.
Preheat oven to 350°. Drain vegetables, mix with cheese and yogurt. Place in medium casserole dish that is sprayed with Pam. Combine cracker crumbs with melted margarine. Sprinkle on top of vegetables. Bake for 30 to 40 minutes.
Put 1 large tumbler in freezer. Remove from freezer. Fill loosely with loose ice. Return to freezer. Don't measure, but add tequila and Triple Sec. Add fresh straight lime juice to taste (Note this is the key! Basically this is a health drink! Lots of C-rich lime. I use those Costco-size bottles of "Real lime". Don't, I repeat do not contaminate with one of those horrible, green slime, Mutant Ninja mixers. This will not only destroy the taste, but compromise the high! This has been tested by reliable sources . . repeatedly.) Half a lime cut into halves. Gently squeeze and then "plunk" onto top of health beverage.
Cook chicken until soft. Debone and chop meat. Brown onion in butter. Add chicken and rest of ingredients. Simmer 15 to 20 minutes. Serve on rolls. Yield: 8 servings.
In an extra large bowl, add warm water, yeast and honey. Wait 10 minutes until yeast foams. Add oil, salt and 3 cups flour. Mix 5 minutes or until blended. Add another 2 cups flour gradually until dough forms a ball. Put flour on board or table. Put dough on floured board and let it rest for 5 minutes. Knead until dough is smooth and not sticky. Add flour as needed to make dough more workable. Put dough into lightly oiled bowl and let rise for 2 hours. Punch down. Let rise 1 hour or until doubled in size.
Combine butter, flour and pecans, mixing well. Press into 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool completely.
Beat eggs. Add sugar and oil. Add flour, baking powder, baking soda, cinnamon, salt and vanilla. Then add raisins and nuts. Fold in grated zucchini. Pour 1/2 batter in 2 loaf pans (lightly greased). Add cocoa and cloves to remaining batter. Pour on top of other batter. Bake at 375° for 45 minutes. Even kids eat this.
Mix. Spoon over chicken. Bake at 375° until done, 45 minutes to an hour.
Mix eggs, sugar and oil. Add flour, cocoa and vanilla. Mix by hand until smooth. Add nuts last. Bake on 350° for 30 minutes.
Melt butter in 8 x 8-inch pan. In separate bowl, mix flour, sugar and milk well. Pour into 8 x 8-inch pan. Pour fruit on top of flour mixture. Bake at 350° until top is brown.
Mix first 6 ingredients and 3/4 cup pecans. Make 1 or 2 balls. Roll balls in remaining chopped pecans. Wrap in wax paper; refrigerate overnight.
Combine. Drop on greased baking sheet and bake at 350° for 10 minutes.
Beat cream cheese and American cheese until blended. Add bacon and onion. Mound in mushroom caps. Let set in refrigerator for 24 hours. Bake for 10 to 15 minutes at 350° (do not overbake).
Mix pineapple chunks and juice, cheese, sugar and flour and put into Pyrex baking dish. Mix butter and Ritz crackers and sprinkle on the pineapple mixture and bake at 350° until done and crackers are toasted. This is good served with ham or barbecue chicken.
Cook the rotini according to package directions. Saute the ground beef and onion together. Drain off excess fat; add salt, chili powder and pepper. Mix well. Add soup, water, rotini, kidney beans and half of the cheese; mix well. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 20 minutes until cheese melts. Serves 6 to 8.
Preheat oven to 400°. Cut rhubarb into 3/4-inch pieces. Combine sugar, cornstarch and water in a bowl. Stir until well blended. Stir in rhubarb. Pour into an 8-inch square baking dish. Bake for 15 minutes. While this is baking, prepare cobbler topping.
Brush olive oil in skillet and preheat. Add mushrooms and shallots and cook until lightly browned. Add pasta and toss with black pepper to taste. Garnish with fresh thyme. Yield: 4 servings.
Mix well in bowl. Pour in a greased and floured cake pan. Bake for 30 minutes at 350°.
Mix jello and water; add berries and stir until thawed. Add pineapple and bananas. Pour part of mix in dish and let stand in refrigerator. Spoon sour cream over in a smooth layer. Pour remaining jello mix over sour cream and let set.
Place cucumbers in a large container. Pour boiling water and salt over cucumbers. Set for 1 week and stir everyday. Drain water and pour 1 gallon fresh boiling water over cucumbers. Set 24 hours. Drain water again. Sprinkle 2 tablespoons alum over cucumbers. Pour 1 gallon boiling water over cucumbers and let set 24 hours. Drain water. Mix 2 quarts vinegar, 6 pints sugar. Bring vinegar and sugar to a boil. Pour mixture over cucumbers. Set 24 hours. Lift cucumbers and bring mixture to boil again. Set 24 hours. Lift cucumbers. Pack in jars. Boil mixture; pour over cucumbers in jars. Seal
Preheat oven to 375°. Cut pizza dough in half. Roll out dough. Layer with pepperoni and cheese to desired thickness. Fold dough over and press to make seam. Brush with egg white. Bake until golden brown. Serve warm. Makes 2 breads.
Cook beans and carrots in small amount of boiling, salted water. Drain and combine any leftover cooking water with milk in white sauce. Cook noodles. Add seasonings and cheese to white sauce. Combine with vegetables and noodles. Pour into greased shallow baking dish. Cover with buttered crumbs. Bake 20 to 25 minutes or until brown.
Brown ground beef and onion in frying pan until done; drain off all fat. Place in casserole dish; put Tater Tots on top of ground beef and pour can of corn on top. Pour on cream of celery soup and spread all over. Bake at 350° for 1 hour. When done, place the slices of cheese on top and let melt.
Pat crescent rolls onto a jelly roll pan (10 x 15-inch). Bake at 375° for 8 minutes. Remove and cool. Mix cream cheese, mayonnaise and Italian dressing mix. Spread on crust. Top with the chopped veggies. Top with grated Cheddar cheese.
Mix soups, sour cream, poppy seed and 1/2 cup grated cheese. Layer chicken in baking dish. Pour over soup mixture. Top with remaining 1 1/2 cups cheese and crushed Ritz crackers. Bake 25 to 30 minutes or until brown and bubbly at 350°.
Mix together all ingredients, except bread crumbs. Sprinkle bread crumbs on bottom of greased baking dish, then pour in mixture. Sprinkle bread crumbs on top also. Place baking dish in shallow pan of water. Bake at 350° for 1 to 1 1/2 hours or until inserted knife comes out clean.
Cook rice and water in separate saucepan. Saute celery, onion and butter in separate saucepan. Combine all ingredients in casserole dish and bake for 30 to 40 minutes at 350°. Recipe can be doubled and baked in large casserole dish for 40 minutes.
Combine sugar, cornstarch, salt and cocoa. Stir milk in gradually. Cook in double boiler until thick. Stir in beaten egg yolks, butter and vanilla. Cook 5 minutes longer. Pour in pie crust. When cooled and ready to eat, top with Cool Whip.
Mix brownie mix as instructed on box. Pour half of mixture into a 9 x 13-inch greased pan. Mix cream cheese and butter with remaining ingredients. Pour cream cheese mixture over brownie mixture. Add remaining brownie mixture on top and swirl with a knife to marble. Bake at 350° for 40 minutes. Cool and frost with Duncan Hines chocolate frosting.
Cream the Crisco, margarine and cream cheese. Add vanilla and salt. Gradually add 10x sugar and milk. Beat well at high speed. Makes enough for 1 cake.
Roll out pastry or press out whole wheat pastry to fit a 9-inch pie pan. Flute edges. With a mixer, beat eggs. Add persimmon, sugar, salt, spices and milk. Blend thoroughly and pour into pastry shell. Bake on the lowest rack of a 425° oven for 15 minutes. Reduce temperature to 350° and continue baking until pie looks set but jiggles slightly in center when pan is shaken, about 45 minutes more. Cool to room temperature to serve. Top with whipped cream. This tastes much like a pumpkin pie.
Combine rice mix, seasonings from packet, soup, milk and celery in 4-quart casserole. Arrange chicken over top of rice mix. Cook, covered, on full power for 25 to 30 minutes or until chicken is done and rice is tender. Yield: 6 servings.
Cook macaroni according to directions on package until tender, but not soft. Chop pimento, onion and cheese. Combine all ingredients while macaroni is hot. Bake in 300° oven for 30 minutes. This may be prepared in advance and refrigerated or frozen until ready to cook.
Mix all, except vanilla, butter and nuts. Bring to boil and cook until forms a soft ball, stirring frequently. Take from heat; add vanilla and butter. Beat until cool and thick enough to drop. Add chopped nuts and drop by teaspoon onto buttered waxed paper or pour into a buttered pie pan.
Reserve 2/3 cup dry cake mix. Combine remaining cake mix with butter and one of the eggs. Mix until crumbly. Press crumb mixture into a well-greased 13 x 9-inch baking pan. Bake in a 350° oven for 15 to 20 minutes until light golden brown. Combine the reserved cake mix with remaining eggs, brown sugar, syrup and vanilla. Beat at medium speed 1 or 2 minutes. Pour over crust. Sprinkle with pecans. Return to oven and bake 30 to 35 minutes or until filling is set. Cool and cut in bars. Makes 36.
Place peanut butter chips on top of milk chocolate chips in a large glass bowl. Microwave on High for 3 minutes. Remove from microwave. Mix ingredients in a bowl and add peanuts. Blend by hand until smooth. Microwave on High for 2 to 3 more minutes. Mix again and then spoon onto wax paper. Put into refrigerator until hard. Enjoy.
Cook broccoli according to package directions. Drain. Layer broccoli, ham and cheese in 2 to 3-quart dish. Mix Bisquick, eggs and milk. Pour over layers. Bake 1 hour at 350°.
Melt butter or margarine in a 1 1/2-quart baking dish; set aside. Combine peaches, sugar and cinnamon and set aside.
Brown the onions, garlic and meat. Drain off the fat. Add the tomato sauce and water and simmer 20 minutes uncovered (add spices - basil, oregano etc. if desired).
Make 2 (10-inch) pie crusts. Put on to heat the cherries, pineapple and 1 cup sugar. Cook until fairly thick. Remove from heat; add jello. Let cool. Add mashed bananas and nuts. Pour in pie crusts. Refrigerate until set. Serve with Cool Whip.
Wash and slice tomatoes. Mix flour and meal. Put oil in frying pan; heat. Put tomatoes in meal/flour mixture. Cover both sides. Put in oil. Fry about 3 minutes; turn over. Add hot peppers. Cover; finish frying until done.
Boil sugar, cornstarch and water 1 minute, stirring while cooking. Add the egg yolks; boil and stir 1 minute. Remove from heat and add butter, lemon juice and lemon rind. Pour into baked pie shell. Top with desired topping.
Cream butter. Add ingredients and mix well. Form into small balls. Mash tops with a fork. Bake at 350° until light brown, about 20 minutes.
Mix everything except coconut and paprika. Put in a buttered casserole. Bake covered 30 minutes at 375°. Remove cover, top with coconut and paprika. Brown quickly under broiler before serving. This may be varied by layering with banana slices.
Microwave caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well. Microwave for 30 seconds or until smooth. Serve warm with apple wedges.
Layer vegetables; spread mayonnaise on top and sprinkle with sugar, cheese and bacon. Refrigerate 24 hours covered with Saran Wrap.
Combine all ingredients; beat 2 minutes on high, then 1 minute on medium. Pour into 3 greased and floured round cake pans (8-inch) or 2 (9-inch) pans. Bake at 350° for 20 to 25 minutes.
Simmer first five ingredients in big pot for 1 hour. Save broth when completed. In bottom of casserole dish mix and place diced cooked chicken, cream of mushroom soup and 1 cup broth. On top of this mix and place stuffing mix, butter, onion and 1 cup broth. Bake at 300° for 45 minutes.
Mix together vinegar and soda; set aside. Beat together butter and sugar for 5 minutes. Add eggs one at a time. Add the remaining ingredients. Grease and flour 3 round cake pans. Bake at 350° for about 20 to 25 minutes.
Mix first three ingredients together and bake for 10 minutes in a 350° oven. Cool. Break apart with spatula while still warm. Cream together the next three items and sprinkle on top of pretzels. Cover with 1 can pineapple pie filling or fruit of your choice.
Mix first 3 ingredients and pat into greased 9 x 13-inch pan. Mix next 3 ingredients and pour on top. Bake at 350° for 40 minutes.
Dissolve the gelatin in 1 cup boiling water. Stir in the can of frozen pineapple juice. Add the Hi-C cherry, Hi-C Ecto Cooler and Sprite. Blend in ice cream until thick. Serves 25.
Place chicken in shallow baking dish. Combine remaining ingredients, except paprika, and pour over chicken. Sprinkle generously with paprika. Bake in a preheated 350° oven for 45 minutes or until tender. Serve with hot, fluffy rice. Serves 4 to 6.
Melt butter and mix in brown sugar and flour; add sherry. Cook until thickened and pour over fruit. Refrigerate overnight. Bake 30 minutes at 350° (in advance). Serve at room temperature.
Mix all of these ingredients together and depending on which kind of flour you use, you may want to add another 1/2 to 1 cup so the dough can be handled easily. Roll out and cut with doughnut cutter and fry in deep fat at 375° until lightly brown on one side and turn carefully to brown on other side. Remove and drain on paper towel. May tip in sugar as these are not a very sweet item.
Heat oil in heavy medium skillet over medium heat. Add onion and saute until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, Monterey Jack cheese, cream cheese, half and half, olives and vinegar. Season with salt and pepper. Spoon mixture into shallow ovenproof baking dish. (Can be prepared 2 days ahead.) Cover and refrigerate. Preheat oven to 400°. Bake until dip is bubbly and top is light brown, about 35 minutes. Serve with tortilla chips.
Shred cabbage and carrot and set aside. Combine rest of ingredients and mix well. Add cabbage and carrots and mix well. Chill before serving.