HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in a large bowl the following: Cut broccoli tops into bite size pieces; finely chop tomatoes and onions. Mix in mayonnaise. Add salt and pepper for taste. Mix again. Allow salad to chill for approximately 1/2 hour in the refrigerator. This will allow the juices from the tomatoes to mix up with the mayonnaise. Mix again and serve. Makes approximately 6 to 8 servings.
Mix all ingredients; spread on muffin halves and cut halves into quarters. Broil for 7 minutes or freeze and broil when needed.
Cut steak into strips; sprinkle with paprika. Fry steak and garlic in butter until brown. Add peppers and onions; cook until soft. Add tomatoes and broth; cover and simmer for about 15 minutes. Blend water, cornstarch and soy sauce; stir into steak. Cook until thickened. Serve over rice.
Cream together in mixing bowl the margarine, 1/2 cup sugar and flour. Add egg yolks; beat well. Stir in lemon rind, lemon juice and milk. Add salt to egg whites and beat until stiff; gradually beat in 1/2 cup sugar. Fold egg white mixture into first mixture. Pour into 1 1/2-quart baking dish, buttered. Set dish in shallow pan containing boiling water 1-inch deep. Bake in 325° oven for 1 hour. Cool. Serve cold with or without whipped cream.
Cook rice as usual in the 2 cups of water. Boil chicken until it comes off bone easily; save the broth. Place rice in bottom of large baking dish (2 quarts or more). Add chicken (off bone) on top of rice. Pour both cans of soup over chicken; add onion and 1 cup of broth. Place sliced cheese on top, then cover with bread crumbs and dot with butter. Bake in a 350° oven for 30 minutes.
Cook chicken in 6-quart pot covered with water. Put in 4 bouillon cubes and parsley. When chicken is tender, take out of pot. Cool, then debone. Set aside. Now put broken up dumplings in water that chicken was taken from and 1 package Lipton chicken noodle soup mix. Put chicken back in pot. Turn stove down low and cook this until dumplings are tender. Stir occasionally.
Cook rice in 1 cup water for 5 minutes. Do not drain. Add milk and butter. Bring to a boil. Cover and simmer for 1 hour. Beat eggs, sugar and vanilla. Stir mixture slowly into cooked rice. Sprinkle with cinnamon. Add raisins if desired.
Grease a 10-inch tube pan; set aside. Preheat oven to 300°. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour; blend well. Pour batter into prepared pan. Bake 2 hours or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before turning out onto a wire rack to cool completely. Makes 12 to 14 servings.
Cook broccoli according to directions. Drain. Combine with undiluted soup. Place in shallow baking dish. Sprinkle with bread crumbs and Parmesan cheese. Bake at 400° for 15 minutes. Serves 4.
Combine ingredients; blend together with fork. Let stand in a refrigerator in a covered container for 1 to 2 weeks before using. Makes about 4 cups.
Heat Jell-O, sugar and pineapple to boiling to dissolve sugar. Let cool. Add buttermilk; stir. Add Cool Whip and stir well. Pour into mold and refrigerate.
Combine all ingredients and mix well. Makes about 3 cups. Can be drained rom meat for a second use. Can also be frozen.
Mix the first 5 ingredients together. Use skillet or deep fryer. Have oil very hot. Use funnel. Hold funnel over oil and move in circular motion and then crisscross motion as you pour the batter through the funnel into the oil. After cake is a light golden brown, drain on paper towel and sprinkle with powdered sugar.
After cooking rice, add the Dijon mustard, honey and curry; mix. Then add canned chicken or chicken which has warmed to room temperature to this mixture. Serve immediately.
Blend together condensed milk and egg yolks. Gradually beat in lime juice. Beat egg whites until stiff and fold into milk mixture. Pour this mixture into graham cracker crust and smooth out the filling. Whip the whipping cream until very stiff and add a dash of sugar when half-whipped. When stiffly beaten, smooth on top of pie.
Cook broccoli as directed on package; drain well. Combine cheese, soup, mayonnaise and onions in casserole dish. Add broccoli to mixture, then crumble Ritz crackers until all of dish is covered; pour melted butter over crackers and bake at 350° for 30 to 45 minutes or until crackers are browned.
Brown the hamburger and drain. Add soups, sauce and evaporated milk. Heat until thickened. Line a 9 x 12-inch baking dish with tortillas. Pour half the meat mixture on. Add another layer of tortilla shells. Pour remaining meat mixture over shells. Bake at 350° for 25 minutes. Top with cheese and bake 5 to 10 minutes longer.
Cook pasta as directions call for. Drain and cool. Add remaining ingredients, except dressings. First, add the regular Italian dressing. Mix and refrigerate. One hour before serving, pour and mix creamy Italian dressing.
Preheat oven to 450°. Grease skillet or pan; place in oven to heat. Combine ingredients in order listed; blend well. Pour batter into prepared pan. Bake 20 to 25 minutes. Makes one 9-inch skillet or one 9-inch square pan.
Melt chocolate; combine dry ingredients. Cream butter and cream cheese. Add sugar, then add chocolate, egg and vanilla, beating well. Add flour mixture. Refrigerate overnight. Roll out to 1/8-inch thick. Cut with cookie cutter and bake at 375° for 8 minutes.
Mix orange juice, honey and dressing; pour over wings. Bake in a 350° oven for 1 1/2 hours, until chicken is golden brown.
Spread beans in 9 x 13-inch pan, then sour cream over beans, then layer with tomatoes, then layer with onions, olives and cheese. Serve with chips.
Cover bulgur with cold water and let soak for about 30 minutes. Test a few grains to see if they are soft but still slightly chewy. Drain off excess water.
In a crock-pot, combine kidney, pinto and white beans with onion. Top with beef cubes. Do not mix. Combine the barbecue sauce, ketchup and brown sugar. Pour 1 cup sauce mixture over all. Do not mix. Cover and cook on high 1 hour. Reduce heat to low and cook 5 hours. Remove cover. Stir in remaining 1/2 cup barbecue sauce. Cook, uncovered, 1/2 to 1 hour longer. Serve over split French rolls, in pita bread or over noodles or rice.
Drain all fruit well. Mix sour cream and marshmallows first. Add rest of ingredients; mix well.
Pinch up cake in small pieces. Cut up cream cheese into small pieces. Whip milk and Dream Whip together. Add powdered sugar into the Dream Whip. Add cream cheese into the Dream Whip and powdered sugar mixture. Put half of cake into pan; then pour half of whipped mixture onto cake, then rest of the cake and then the rest of the whipped mixture. Then add cherries on top. Chill before serving.
Rinse potatoes in water; do not pat dry. Turn slices in sugar to coat both sides. Repeat. Coat each with flour. Cook half of potatoes in 2 tablespoons butter over medium-low heat for 10 minutes each side. Remove and keep warm in 300° oven. Wipe out skillet and repeat procedure with rest of potatoes.
Melt margarine in heavy pan. Add sugar, milk and cocoa. Bring to a boil for 1 1/2 to 2 minutes (soft ball stage). Remove from heat and add vanilla. Quickly stir in peanut butter and oats. Quickly drop by teaspoon onto wax paper.
Combine first 4 ingredients together. Add eggs to sugar mixture. Add to rest of rhubarb, etc. Pour in pie crust. Brush top crust with a little milk and sprinkle sugar on it. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 minutes more.
Soften cream cheese; beat with mixer until smooth. Add taco sauce. Spread in bottom of 8-inch dish. Top with remaining ingredients. Refrigerate until ready to use. Serve with tortilla chips.
Drain and discard 1 cup syrup from pineapple. Beat yams with remaining ingredients until smooth. Stir in pineapple. Pour into greased 2-quart casserole dish. Bake in a 375° oven for 50 to 60 minutes until puffed and lightly browned. Serve with pork or poultry. A good Thanksgiving dish.
Sift flour, sugar, cocoa, salt and soda well. Pour in cooking oil and vinegar. Pour water over all. Stir; do not beat. Bake at 350° in 9 x 13-inch pan for 35 minutes or test with toothpick.
Combine pecans, dates, cherries, pineapple and vanilla in a large bowl. Sift flour, sugar and salt together and blend with the mixture. Fold in egg whites. Form into small balls. Bake at 325° for 20 or 25 minutes. Makes about 11 dozen.
Mix all together and put in two 9-inch cake pans. Bake at 350° for 20 to 25 minutes. Let cool. Cut layers in half. Frost between layers and around layers.
Cream butter and sugar together. Mix all remaining ingredients. Bake at 350° for 8 to 10 minutes.
Cook brown sugar, margarine and corn syrup slowly and stir often until soft ball stage. Remove from heat and add soda, salt and cream of tartar. Pour over popcorn slowly and stir well until coated. Spread into ungreased cookie sheets and bake at 200° for 1 hour. Turn often with pancake turner. Remove from oven and let cool. Ready to eat. Store in airtight container.
Use stone crock. Put boiling water over flowers and let stand 1 1/2 days. Strain, add sugars and juices. Wait 24 hours, then add yeast cake. When scum rises add egg white. Wait 3 full days, strain.
Heat broth, add potatoes, carrots and onion; cook 15 minutes. Add other ingredients. Stir and heat until well blended.
Blend sugar, egg yolks and flour; then add to milk. Cook until thick. Remove from fire; add butter, coconut and vanilla. Pour into baked pie shell. Top with meringue. Bake 12 to 15 minutes until meringue is browned. Yields 1 pie.
Add olive oil to heavy stock pot and saute onions until transparent. Add anchovies and saute until melted. Add tomato paste, puree, salt, sugar, pepper, oregano and crushed garlic plus sweet basil and saute well. This takes approximately 20 minutes, stirring constantly. Then add water and fennel greens and simmer 3 hours. This recipe doubled serves approximately 50 people, making a large electric roaster full. Add additional water as needed.
In a large bowl, whisk together the mayonnaise, sour cream, jalapenos, mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and stir well. Cover the slaw and refrigerate it for at least 1 hour. Can be prepared up to 1 day ahead. Stir in the green onions and adjust the seasoning just before serving.
Cook grits in boiling water about 2 or 3 minutes. Add cheese and garlic powder. Cook until cheese is melted.	Add water for thinner grits. Serves 4 or more.
Mix the first 4 ingredients. Heat butter and honey to boiling. Remove from heat and add vanilla. Pour over noodles. Toss to coat evenly. Spread in a 10 x 15-inch baking pan. Bake at 350° for 20 minutes, stirring occasionally. Loosen from pan. Cool. Store in airtight container.
Mix well and put in baking dish. Put in oven at 350° until mixture is hot and bubbling (about 20 to 30 minutes). Eat with your favorite crackers or chips. Delicious!
Boil water and kosher salt together for 2 to 3 minutes. When stops boiling, add vinegar. In large jar, put pickling spice, dill and garlic. Fill jar with pickling cucumbers (sliced longways). Pour liquid over pickles, etc. Close cover. Leave out until cool. Refrigerate and use next day. They keep well in refrigerator.
Wash potatoes and cut into 1/4-inch slices. Place potatoes in rows (overlapping a little) in a 9 x 13-inch pan. Drizzle margarine over potatoes. Sprinkle with garlic salt. Cover with foil and bake at 350° for 35 minutes. Remove foil; sprinkle with cheese and bake another 10 minutes.
Boil sugar and water until sugar dissolves, then cool. Combine juices, sugar and water and chill.
Soak beans overnight in water 2-inches above the beans. Simmer beans in same water until tender, 1 hour. Add tomatoes and simmer 5 minutes. Saute pepper, onion and garlic in oil until tender, but not browned. Remove vegetables and set aside. Add parsley.
Mix dry ingredients together (cornmeal, salt, baking powder, soda and	flour). Just when ready to bake, add the liquids (egg, buttermilk	and cooking oil). Stir only until dry ingredients are mixed with liquids; pour into greased muffin pans (12)	or baking pan (10 3/4 x 7 x 1 1/2-inches). Bake approximately 20 minutes less for muffin pans. Should be golden brown when done.
Cook spinach in small amount of water with minced onion until thawed. Beat eggs, sour cream or milk, Parmesan cheese, flour, butter and salt and pepper with spinach and onion. Bake in a greased round casserole for 25 to 30 minutes or until center is set in a 350° oven.
Cream the butter and sugar. Add eggs, one at a time. Add wafer crumbs, alternating with milk. Add coconut, pecans and raisins. Bake in oblong pan at 300° for 45 minutes. While hot, poke holes with fork. Pour hot icing over cake.
Combine milk, eggs, salt and pepper in a shallow bowl, beating well. Melt 2 tablespoons butter in a large skillet. Dip 2 bread slices, one at a time, into egg mixture, coating well. Drain. Arrange in skillet and cook over medium heat, 4 minutes on each side or until lightly browned. Remove to a serving platter and keep warm.
Mix squash, beaten eggs, crackers, margarine and grated onion. Fold in 1 cup cheese. Bake 30 minutes at 350°.
Mix cake as directed. Pour into greased 9 x 13-inch pan. In a bowl, mix Ricotta, sugar, eggs and vanilla. Spoon over top of unbaked cake. Bake at 350° for 1 hour; let cool.
Cream Crisco and sugars together. Stir in eggs and vanilla. Sift flour, soda and salt together. Fold in oats, pecans and raisins. Be careful not to add too many oats. Cookies will be dry. Bake at 350° on ungreased cookie sheet for 8 to 10 minutes just until edges are brown. Makes about 6 dozen 2-inch cookies.
Cream butter; add sugar gradually, and continue beating until light and fluffy. Add eggs, syrup, salt, vanilla and nuts. Pour into pie shell. Bake in moderate oven for 40 to 45 minutes.
Mix cream cheese, Cool Whip and powdered sugar with mixer. Blend well and spoon into graham cracker crust; refrigerate. Eat plain or add your favorite topping.
Wash potatoes well, leaving skins on the potatoes. Slice potatoes thin. Slice onions thin. Place in a large skillet and cover with half of Italian dressing liquid. Cook on medium heat and keep pan covered. Turn frequently until crispy brown. Add salt and pepper to taste.
Put ingredients in a large pan and let set overnight. Put on stove; cook slowly, stirring often until cooked. Put 1/2 cup walnuts in 10 minutes before sealing in jars.
Mix all together. Add milk to right consistency. Bake at 400° for about 40 minutes.
On waxed paper, coat meat with flour. In heated 4-quart pressure cooker, without rack, in hot butter or margarine, brown meat well. Add carrots, celery, onions, potatoes, cocktail vegetable juice and 2 cups hot water or enough to make cooker 2/3 full. Add salt and seasoned pepper. Bring pressure up on cooker. Cook 15 minutes. Remove from heat and reduce pressure quickly before uncovering. Makes about 11 cups or 8 servings.
Combine oats and water. Let stand while mixing rest of cake. Sift together flour, soda, baking powder and salt. Using electric mixer, cream brown sugar and margarine in large bowl. Add eggs and beat well. Stir in dry ingredients, then vanilla, oats mixture and nuts. Pour into greased 9 x 9 inch pan or 7 x 11 inch pan. Bake at 350° for 30-40 minutes. Cool and frost with Penuche Frosting.
Mix honey and soy sauce; set aside. Combine hot water and butter or oleo in a bowl; stir in stuffing mix and green pepper. Put on steak and roll up. Put honey and soy sauce on top. Bake at 375° for 20 minutes.
Grind first 4 ingredients. Add 5 tablespoons of salt and enough cold water to cover and let stand overnight. Rinse in cold water 3 times and drain, then add the remaining ingredients. Cook for 30 minutes. Seal in jars.
Beat eggs. Add sugar, butter, coconut and pineapple. Pour into 2 unbaked pie crusts. Bake at 350° for about 45 minutes.
Cream together Crisco, salt and brown sugar. Add eggs, milk, syrup and vanilla. Mix well. Stir in pecans. Pour into unbaked pie shell. Bake at 425° for 10 minutes, then at 350° for 25 minutes or until knife comes clean when tested in center of pie.
Heat milk and marshmallows until liquid. Pour over other ingredients and mix well. Pack in loaf pan.
Cream butter, Crisco and sugar until light and fluffy. Add egg yolks, one at a time; mix well. Then add flour and soda alternately with the buttermilk; mix well. Beat egg whites stiff. Fold in batter and cream together. Fold in coconut and nuts. Bake in layers at 350° for 25 to 30 minutes.
Fry onion in butter in a heavy pan over moderate heat for 5 minutes. Add potatoes, corn, water, salt and celery salt. Cover and simmer 10 to 15 minutes until potatoes are done. Add milk, cream and pepper. Simmer 3 to 5 minutes. Sprinkle with herbs.
Place ribs in roaster, flat side. Bake at 450° for 30 minutes. Combine ingredients and heat to a boiling. Pour over ribs and reduce heat to 350°. Bake 45 minutes or until done.
Preheat oven to 325°. Beat egg until foamy. Beat in brown sugar and vanilla. Sift together flour, salt and baking soda; add to first mixture. Mix in pecan pieces. Spread in well sprayed baking pans. Bake until top has dull crust. Cut into squares while still warm. Cool, then remove from pan. Bake for 25 to 30 minutes.
Cook onion and green pepper in oil until tender. Add flour; blend. Add milk and cook until thick. Add remaining ingredients and pour into greased casserole. Garnish with almonds. Bake 30 minutes at 350°.
Combine all ingredients; cover and chill. Makes about 4 1/2 cups.
In medium bowl combine oil, orange juice, vinegar and salt. Blend well. Add chicken; stir grapes, mandarin orange segments, pineapple and rice mixture. Blend well. Add chicken mixture to rice mixture; mix well. Cover and refrigerate until thoroughly chilled. Cut cantaloupe crosswise into 1/2-inch thick rings. Remove seeds and rind. Place cantaloupe rings on lettuce-lined serving plates. To serve, stir almonds into chicken salad. Spoon into center of each ring.
Place flour in Fix and Mix Bowl. Make "well" in center. Mix milk, water, eggs, sugar, salt and yeast in Mix N Store or mixing bowl. Beat one minute! Pour into flour well. Do not stir!!! Seal, burp bowl and wait until seal breaks. Now add melted butter and mix. Add more flour if necessary until dough is not sticky. Seal, burp and wait until seal pops off again. Now divide into 3 loaves. Knead on lightly floured pastry sheet. Put into 3 greased loaf pans. Bake at 375° for 30 to 35 minutes. Remove from pans. Cool and enjoy.
Combine sugar and Nestle Quik (thoroughly). Add successively oleo, pecans, vanilla and lightly beaten eggs. In separate bowl, combine flour, salt and baking powder. Combine all the above and mix well. Pour into well-greased 9 x 13-inch cake pan and bake approximately 40 minutes at 350°. Cool 10 minutes. Dip top of each brownie in powdered sugar and place on cake rack to cool. After cooling, brownies may be stored in freezer to keep them moist.
Combine dates, prunes and raisins in hot water. Bring to a boil and simmer for 5 minutes. Cool. Stir in softened margarine, eggs and vanilla. Sift dry ingredients together. Mix into date mixture and add nuts. Spread into greased 8 x 12-inch pan. Bake at 350° for 25 to 30 minutes.
Melt butter in large skillet. Add beans and remaining ingredients. Toss gently. Cook, uncovered, stirring frequently until heated. Serves 6 to 8.
In a 2-quart saucepan, combine spinach, process cheese spread, crumbs and bacon. Stir over low heat until cheese spread is melted. Unroll dough; separate into 16 triangles. Cut each half lengthwise, forming 32 triangles. Spread each triangle with rounded teaspoonful spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired. Bake at 375° 11 to 13 minutes or until golden brown.
Mix cornstarch, water and coloring. Pour into trays or into a tub. Observe and explore. No finished product, just exploration. Keep reusing mixture (can be stored in a tight container).
Combine all but oranges in saucepan. Boil; cover and reduce heat. Simmer 20 minutes. Remove spices. Serve in warm mug with orange slice. Serves 8.
Dissolve jello in boiling water. Add juice from pineapple. Chill until slightly thickened. Beat until frothy and fold in pineapple, cottage cheese and remaining ingredients. Place in any size pan or jello mold of your choice. Chill until firm.
Mix orange juice with water. Peel and grate apples, putting immediately into orange juice and water mixture. Add crushed pineapple and coconut (optional). Chill covered. Add sliced bananas immediately before serving.
Beat all ingredients until smooth. Bake in greased and floured pan at 350° for 30 to 35 minutes.
Blend sugar and hot water into chocolate. Beat half of egg into chocolate mixture, then beat in remaining egg. Beat in butter or margarine, 1 tablespoon at a time. Blend in extract.
Heat bacon fat in 10-inch skillet. Add cabbage. Cook over low heat, stirring frequently, until light brown. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in whipping cream and lemon juice; heat until cream is hot. Sprinkle with salt and pepper.
Combine all ingredients in saucepan. Bring to a boil. Reduce heat and simmer. Add additional water when needed. Store in the refrigerator, covered, for several days and reuse as desired.
Warm pan up. Steam spareribs in a pan for 1/2 hour (turn them). Throw out water. Add ketchup, water, Worcestershire sauce and onion. Cook about 1/2 hour, then add lemon slices; cook 3 minutes longer. If you see it's too thick, add more ketchup and water. Add no oil, the spareribs have plenty of grease in them (good flavor). Enjoy. Serve with white rice or as a side dish.
Boil chicken in salted water. When chicken is very tender, remove from stock, reserving the stock. Cool, then take meat off the bones. Cut chicken meat into bite size pieces. In a skillet, melt the margarine. Add the flour, salt and pepper; stir. Slowly add the chicken stock, stirring to keep mixture smooth, then add milk. Cook, stirring constantly, until sauce thickens. Remove from heat. Add chicken and chopped eggs; mix well.
Cook pepper, onion and celery in saucepan until tender. Prepare pizza crust according to package directions. Place in pizza pan and place in oven. Cook until hard but not completely done. Take out of oven and spread ground beef over crust. Top with onion, pepper and celery mixture. Spread sauce from pizza mix over the vegetables. Next, sprinkle the cheese from mix over the sauce. Top with Mozzarella cheese. Return to oven to finish cooking. Take out when Mozzarella cheese is golden brown. Use temperature given on package.
In large pan, pour tomatoes. Slice chunks of cheese and add to tomatoes. Melt the cheese. Add ground beef. Heat well. Serve with tortilla chips.
Bake, uncovered, at 350° for 30 to 35 minutes.
Cook rice and water on stove (at simmer setting) until water is absorbed. Combine all other ingredients with rice and put in buttered casserole. Bake in 325° oven for 1 hour. Mix or stir casserole after first 30 minutes.
Let butter stand until soft. Cream well with sugar. Add egg yolk and mix well. Add flour a little at a time. Add cinnamon. Knead. Pat down on cookie sheet. Brush with unbeaten egg white to which has been added a little water. Sprinkle with a little sugar and chopped nuts. Bake 1/2 hour at 300°.
Melt chips and milk in a double boiler. Remove from heat and add vanilla. Spread in wax paper-lined 8-inch square pan. Cover. Chill 2 hours. Cut.
Brown franks; remove to side dish. Pour off fat. Cook celery and onion in chicken broth until liquid is gone. Add everything else; cover and simmer 30 minutes.
Mix sugar, milk and butter together and start cooking. Stir constantly over slow heat. After it reaches a rolling boil, cook 2 more minutes. Take from stove and add Hershey bars, chocolate drops and Marshmallow Creme. Add pecans. Pour into buttered pan. Cut into squares when completely firm.
Combine eggs and oil in a medium mixing bowl; beat well. Sift together dry ingredients; add to oil mixture, along with buttermilk. Stir well. Add remaining ingredients, stirring well. Pour batter into a well-greased baking pan. Bake at 450° for 30 minutes or until the center is firm. Cut into squares.