HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, stir together first five ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups.
Melt butter or fat. Blend flour or seasonings until smooth. Add milk gradually, stirring constantly, until starts to boil. Cook 3 minutes. Cook vegetables according to directions; drain and serve with sauce if desired. A thicker sauce may be made by adding more flour and fat.
Mix cake ingredients together by hand; batter will be stiff. Bake at 350° for 30 minutes in greased and floured 9 x 13-inch pan or an 11 x 15-inch jelly roll pan. Cool 10 minutes. Frost with Fudge Glaze.
Combine all ingredients. Mix well. Store in airtight container. Makes 2 cups mix. For 1 serving, combine 2 tablespoons mix with 1 cup boiling water.
Drain over bowl: oranges, pineapple and fruit cocktail. Use juice plus water to make 1 1/2 cups liquid. Mix liquid and pudding mix. Cook until thick. Cool. When cool, add fruit plus marshmallows and whipped cream. Stir all together. Refrigerate overnight. Add bananas before serving.
Mix ingredients together. Bake in greased mini muffin tins at 450° for about 12 to 15 minutes or until lightly browned. Best when eaten immediately. Easy to reheat in microwave.
Combine sherry, soy sauce and brown sugar. Rub over meat and marinate overnight in refrigerator. Roast at 300° until tender (approximately 90 minutes). Makes 6 servings.
Stick banana in hole of bagel. Cut hole in lettuce leaf and stick lettuce leaf onto the banana. Stick the slice of pineapple on the banana. Eat and enjoy!
Preheat oven to 325°. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring. Bake 30 minutes. Cool. Top with whipped cream. Refrigerate leftovers.
Mix sugar, vinegar, water, salt, pepper and parsley. Pour over cucumbers and chill.
Prepare cake mix as directed on package, baking in well-greased and floured 9 x 13 inch pan at 350 degrees for 30 - 35 minutes. Cool in pan 15 minutes; then poke with fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with thawed Cool Whip when serving.
Dissolve yeast in warm water. Add to 2 cups flour, sugar and salt. Knead. Knead in additional 1/2 cup flour. Let rise until doubled in size. Knead again. Roll out in rectangle. Add 1 small chopped onion; roll up. Slice about 1-inch thick. Rise again (about 45 minutes). Brush with egg and bake for 15 minutes at 425°.
Combine jello and boiling water and allow to jell until slightly set. Add the thawed raspberries, diced bananas and chopped nuts. Pour into a square baking Pyrex dish. Refrigerate . Cut in squares to serve.
Preheat oven to 325°. In medium bowl, thaw strawberries. Add eggs and oil. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Add strawberry mixture and nuts; stir until just blended. Grease and flour 2 bread pans. Fill each bread pan 3/4 full with batter. Bake 45 to 60 minutes (until toothpick comes out clean). Cool 10 minutes before removing from pans.
Step 1: In a 2-quart saucepan over medium heat, combine soup, chicken, tomatoes and chilies; heat thoroughly.
Mix shortening, sugars, vanilla and eggs. Mix flour, soda, baking powder and salt and add to first mixture. Add oatmeal. Bake at 425° until brown.
Place shredded cabbage in large baking dish that has been sprayed with Pam. Sprinkle with salt and pepper. Layer potato and onion slices. Add other seasonings of choice. Top with chicken breasts. Salt and pepper. Seal dish with foil. Bake for 1 hour at 375°.
Break pretzels into bite size pieces. Mix package of dressing with oil and pour over pretzels. Bake in roasting pan for 1/2 hour at 250°.
Mix together baking soda and cottage cheese. Set several hours or overnight. Cook on low heat all ingredients until smooth.
Steam broccoli. Mix all the rest and pour over broccoli in buttered dish. Bake at 350° until bubbly. Serve at once or it sets up.
If desired, score ham and stud with whole cloves. Place ham in baking pan. Add 1/4 cup water; cover tightly with foil. Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Spread crescent rolls out in pan, pinching perforations together. Cut sausage links in half lengthwise and lay, flat side down, covering crescent rolls, or use diced ham evenly spread over rolls. Sprinkle cheese over the meat layer.
Make pasta according to package directions; drain. Set aside. In same pot, cook meat until well browned. Preheat oven to 350°. Remove pot from heat. Stir in Ricotta, Parmesan, parsley, egg, salt, pepper and 1/2 of sauce. Mix together and stir in pasta. Toss gently to coat. Spoon into 13 x 9-inch baking pan. Pour remaining sauce evenly over pasta mixture. Sprinkle with Mozzarella. Bake 20 minutes. Makes 8 servings.
Combine hot water, sugar, salt and oil. Stir until sugar is dissolved. Cool to lukewarm. Sprinkle yeast over 1/4 cup warm water and stir until dissolved. Add yeast to lukewarm water-sugar mixture. Add 1 1/2 cups flour and beat until smooth. Add enough additional flour to make a stiff dough. Place in a greased bowl and brush top with oil. Cover and let rise in a warm place, until double in bulk, about 45 minutes. Divide in two equal parts. Roll and stretch each into a 13-inch circle. Place on greased pizza pans. Top as desired. Bake at 400° for 15 minutes or until done.
Dissolve yeast in 1/2 c. warm water. Mix next 5 ingredients in bowl. Stir in yeast mixture; add enough flour to make a soft dough. Chill in refrigerator covered for 2 hours. Shape into rolls in baking pan. Let rise in warm place 2 hours. Bake at 400° for 15 minutes. Makes about 3 dozen.
Sift flour, salt and baking powder together. Cut in shortening with knife or finger tips. Add milk to make a soft dough. Dough is dropped a tablespoon at a time on chicken or meat stews the last 15 to 50 minutes of cooking. The kettle must be covered closely and cover must not be removed during cooking.
Cut off the flowerets in bite size pieces. Coarsely chop stems. Set aside. Bring 1 cup of chicken broth to a boil in a 1-quart saucepan; add half half of the flowerets and boil, uncovered, for 3 to 4 minutes. Drain, saving broth. Cool; cover and chill broccoli. In the same pan, melt the butter over medium heat; add onions and curry and cook until limp. Stir in broccoli stems, remaining flowerets and remaining broth. Cover and simmer 12 minutes until tender. Cover and chill. Ladle into small bowls and top with cooked flowerets. Pass sour cream and peanuts. Makes 7 cups.
Leave cream cheese out overnight to soften. Cream the cheese, sugar and eggs until nice and creamy. Add vanilla. Line spring-form pan with graham cracker crumbs. Pour cream cheese mixture over graham cracker crumbs. Bake in 300° oven for 1 hour and 10 minutes. Combine sour cream and 1/4 cup sugar and pour over cheese cake that has been baked. Cook another 10 minutes. Remove from oven and let cool. Place in refrigerator for 6 to 8 hours. May garnish with strawberry glaze. I just serve cherry or strawberry pie filling on the side.
In saucepan, combine milk, candies and cocoa. Bring just to a simmer. Place in blender and process until smooth. Serve hot, topped with whipped cream. Garnish, if desired, with additional candies. Makes one serving.
In small mixing bowl, cream butter. Beat in cheese until light and fluffy. Gradually beat in flour and sour cream. Stir in caraway seed.
Cut off and discard wing tips. Cut wings in half at joint. Place wing pieces in a 13 x 9 x 2-inch baking dish. Combine honey, soy sauce, oil, fresh ginger root, scallions, catsup and minced garlic in a small bowl. Pour mixture over wing pieces, turning to coat. Cover and chill 1 hour. Transfer wings to a lightly greased 15 x 10 x 1-inch jellyroll pan. Bake, uncovered, at 375° for 45 minutes, turning once. Transfer to a serving platter. Yields 8 to 10 appetizer servings.
Combine all ingredients, except sausage. Cover and microwave at Full power for 10 minutes, stirring twice. Pierce kielbasa thoroughly and arrange on top of cabbage. Cover and microwave at Full power for 13 to 15 minutes or until heated through. Let stand, covered, for 5 minutes before serving.
Cook beef in skillet and drain off fat. Add tomatoes, tomato paste, garlic and spices. Cook and drain noodles according to package. Add sour cream, cream cheese and onions to noodles and mix. Place meat mixture in 9 x 13-inch pan; cover with noodles. Sprinkle with cheese over top. Bake at 350° for 30 to 40 minutes. Serves 8.
Mix sugar, butter and eggs. Add flour, vanilla and pecans. Mix well. Pour in greased pan. Bake at 350° for 30 minutes.
Thaw broccoli in colander and set aside. Combine beaten eggs, mayonnaise, soup and onions. Mix well. Add cheese and mix again. Then add broccoli, salt and pepper to taste. Mix well. Turn into 2-quart casserole, sprinkle top with Ritz cracker crumbs. Bake 20 minutes at 400°. Do not cover. Pork out!
Melt butter, cinnamon and sugar. Mix with crumbs and line the sides and bottom of 9 or 10-inch pie pans.
Mix the three ingredients. Pour over chicken breast. Place in a 13x9-inch baking dish and bake 1 hour at 350°.
Cream together butter and sugar. Add water and vanilla flavoring. Add flour and nuts. Chill for 1 hour. Shape into balls or fingers. Bake on ungreased cookie sheet at 325° for about 20 minutes. Cool completely. Roll in 4x sugar.
Put fresh strawberries into pie shell. In saucepan, mix water, sugar and cornstarch. Cook until clear and thick. Add Jell-O. Pour over berries.
On 1st day, peel cucumbers and slice thick; take out seeds. Soak in lime water for 24 hours. On 2nd day, drain and rinse; soak in ice water 3 hours 3 different times. Then combine vinegar, water, food coloring and sugar and soak cucumbers overnight. On third day, drain and add cinnamon sticks wrapped in cloth and red hots; heat well 30 to 40 minutes and pour over cucumbers; seal.
Sprinkle 1-1/2 c. sugar over chopped rhubarb and let stand for 30 minutes. Sift together the flour, 1 c. sugar, salt, baking powder and cinnamon. Stir in the milk, eggs, and oil. Fold in the rhubarb and the nuts. Pour into a greased 9 x 5 inch loaf pan and bake at 375° for 1 hour.
Drain corn, beans and peas. Combine all vegetables. Heat vinegar, sugar and oil until sugar is dissolved. Cool. Pour liquid over vegetables. Cover container and refrigerate. Serve as salad or side vegetable.
Cook potatoes 1 day before until soft. Drain and refrigerate overnight. Peel next day and shred on large grater. Combine all ingredients and mix well. Place in greased casserole. Bake at 350° for 40 minutes until brown and bubbly on top. Don't cover. Serves approximately 15.
Bake cake according to directions in sheet cake pan. While cake is still hot, prick all the way through with a fork. Mix sugar and milk and let come to a boil. Pour over hot cake. Let cake cool. Mix together Cool Whip and coconut and spread on top of cake. Refrigerate.
Cook polenta following package directions. Pour on cutting board and let cool. Cut into squares. Arrange squares in buttered ovenproof casserole in layers. Pour melted shortening and sprinkle Parmesan on each layer. Bake in 350° oven until golden brown. Mangia! Mangia!
Thaw and drain strawberries and peaches. Combine cream cheese, salad dressing and sugar; beat until smooth. Fold in strawberries, peaches, pineapple and marshmallows. Whip cream and fold into fruit mixture. Pour into 2 loaf pans. Cover with freezer wrap and freeze. Thaw slightly, invert onto serving dish and slice.
Boil chicken and add salt, pepper and chopped onion. Take chicken out of the broth and remove meat from bones. Boil spaghetti noodles in broth until done. Add chicken. Then add tomatoes and soup. Spread in long pan and top with cheese. Bake 30 to 35 minutes at 350°.
Brown sausage and drain. Add onions, peppers and mushrooms. Mix rice according to package. Add sausage and vegetables. Stir in soup. Stir in 3/4 cup of cheese. Top with remaining 1/4 cup. Use cooking instructions on rice box.
Use second and third joints only (use tips for soup). Dry the wings, heat oil and brown wings, a few at a time. When all have been browned, discard the oil. Return wings to wok with all the remaining ingredients. Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer 15 minutes, stirring occasionally, until about only 1/2 cup liquid remains. Serve hot or cold.
Mash cooked squash; add all the other ingredients. Mix well. Pour into a greased 1-quart casserole dish. Bake at 375° for 40 minutes.
Put tomatoes, onion, green and red peppers through coarse blade of food grinder. Combine with shredded cabbage in large kettle. Dissolve salt in water. Pour over vegetables and let stand overnight.
Mix all ingredients except egg whites. Add beaten egg whites last. Mix and pour into unbaked pie shell. Bake at 325°. Pies will be thick. Makes 2 large or 3 small pies. Cushaw can be used instead of pumpkin.
Remove 2 crescent rolls and pinch together to form rectangle. Spread thin layer of sausage over roll. Sprinkle with Cheddar cheese. Roll up very tightly. Freeze.
Cut eggplant in half; cut out insides and cook until soft. Mix all ingredients together. Fill eggplant shells. Place in tomato sauce to cover (no paste). Cook in oven 20 minutes.
Preheat oven to 400°. Mix shortening into flour. Add milk while stirring dough with a fork. Turn dough out on floured board. Roll dough out to 1/3 to 1/2-inch thickness. Cut with floured cutter. Place on lightly greased baking sheet or pan. Bake 12 to 14 minutes or until brown.
For each candy turkey you'll need two vanilla wafers, one chocolate covered cherry, five pieces of candy corn, one burnt peanut candy, one chocolate chip morsel and approximately one tablespoon of chocolate frosting.
Drain cherries and reserve 1 cup cherry juice. Dissolve gelatin in 1/2 cup boiling water. Add lemon juice, cherry juice and sherry. Rinse 3-cup mold or 6 individual molds in cold water. Pour in cherry mixture and chill until partially set. Add cherries and return to refrigerator until firm. Serve on lettuce with French dressing or honey dressing. Serves 6.
Mix white sugar, brown sugar, oil and eggs well. Add cornflakes and oats to mixture. Sift and add flour, soda and baking powder; mix well. Add vanilla. Drop on greased cookie sheet from teaspoon, allowing room to spread during cooking. Bake about 8 minutes at 350°. Do not overcook.
In 4-cup glass measure, microwave on High the cheese and butter for 2 to 3 minutes, stirring every minute until smooth. Stir in salt, mustard, Worcestershire sauce and hot sauce. Blend with milk and soup. Microwave on High for 2 to 3 minutes, stirring every minute until steaming hot. Serve on toast. Serves 3 to 4.
Pour pudding mix into bowl. Add small can of undrained pineapple; stir well. Add mandarin oranges and pecans. Fold in Cool Whip. Cover; refrigerate until ready to serve.
Slowly cook beef pieces with desired seasonings (ex: salt, onions, pepper, oregano, rosemary) until about half cooked (30 minutes on medium heat). Add the root part of the red beets, washed and cut to pieces, about the size of the meat. Cook together with meat until both are soft (about 30 minutes on medium heat). Add to the beets and meat. The beet greens torn into small pieces. Simmer together on medium heat for about 10 minutes. Greens will wilt. Stir together for a colorful, tasty and healthful meal.
In large saucepan, combine flour, salt, brown sugar and beaten egg yolks with milk; stir until mixed (use a wire whisk). Bring to boil over low heat, stirring constantly, until thickened. Remove from heat, add butter and vanilla; mix well. Cool and pour into a baked pie crust. Make meringue with egg whites and bake. Cool.
Stir together soy sauce, sugar and sherry or water and set aside. In a wok or wide frying pan, toast sesame seeds over medium heat until golden (about 3 minutes), stirring often. Remove from pan and set aside. Increase heat to medium-high and pour oil in pan. When hot, stir in garlic, ginger and beans. Cook stirring for 1 1/2 minutes. Stir in soy mixture, reduce heat, cover and cook until beans are tender crisp (about 7 minutes).
Add bouillon cubes to water. Cook bacon until crisp, pour off 2/3 of grease and add vinegar. Mix eggs with milk. Cook spaghetti; drain. Add milk mixture and the hot bouillon water. Mix bacon mixture with spaghetti. Heat and mix in Parmesan cheese. You can warm up later and add milk.
Cream together butter and sugar. Add egg, milk and vanilla. Mix well. Add dry ingredients. Refrigerate dough 3 to 4 hours. Roll into balls and dip in sugar. Bake on greased cookie sheets for 12 to 15 minutes at 375°.
Cook soup bone in water for 1 hour. Add vegetables, potatoes, tomatoes and Old Bay. Cook until vegetables are tender. Add more water if necessary and add Old Bay. Take out soup bone and add crab meat. Cook about 15 minutes more.
Cook until thick. Add strawberries and pour into baked pie shell. Top with whipped cream.
Drain all fruit. Beat condensed milk and lemon juice together until well mixed. Fold in whipped topping. Mix well. Add fruit and divide into pie shells and chill.
Cream first 4 ingredients. Beat well. Add all dry ingredients. Mix well. Chill a couple hours. Roll into 1-inch balls. Roll in sugar. Bake at 375° for 8 to 10 minutes.
Roll out dough to cookie sheet size. Scatter spinach evenly. Layer cold cuts, and cheese. Roll Jelly Roll fashion. Length-wise and tuck in ends. Brush top with beaten egg. Bake at 350° for 25 min. Cool. Wrap refrigerate or freeze. Reheat at 320° for 20 min.
Pour all into blender and blend on medium speed until smooth. Pour into greased 10-inch pie plate and bake at 350° for 45 to 50 minutes. Serves 6.
Put black-eyed peas in strainer and rinse with water to remove salt. Chop green onions, jalapeno peppers and bell peppers; add in amounts to suit own taste. Mix all ingredients. Can serve hot or cold.
Sift together flour and cocoa. Mix in sugar. Blend butter, eggs and vanilla in a separate bowl. Combine mixtures. Pour into pie shell. Bake at 300° for 45 minutes.
Place crescent rolls on a pizza pan (or cookie sheet) and spread and mash edges together to form crust. Bake at 400° for 8 to 10 minutes. Cool.
Mix wine, limeade and club soda in punch bowl; add ice and sliced limes (optional). Serve.
Cook chicken until tender. Remove from broth and cook noodles in broth until done. Add vegetables and cream of chicken soup to noodles. Cut chicken in small pieces; add to noodles. Makes a good one dish meal.
Cream first 5 ingredients together. Mix flour and baking powder together; add creamed mixture. Divide dough in half. Press each half into long rectangular strips. On one cookie sheet, put both halves lengthwise. Using back of a spoon, press out a shallow indention in the center of each strip of dough. Add jam into indention. Bake at 325° for 30 minutes. When cooled, drizzle on Almond Glaze and cut into 1 1/2-inch bars.
Soften cream cheese. Drain oil from tuna. Add tuna and onion to cream cheese. Add enough oil from tuna to moisten. Shape into a roll. Chill. Serve with crackers.
Stir together	flour, salt, soda and cocoa; set aside. Put oatmeal in bowl, stir in boiling water and let stand about 10 minutes. Stir in	margarine and brown and white sugars. Add eggs; mix well. Beat in flour mixture and mix well. Fold in 1/2 of	the chocolate chips and spread in greased 13 x 9 x 2-inch pan. Sprinkle remaining chips and nuts on top. Bake in preheated 350° oven about 45 minutes.	Cool in pan. Sprinkle with confectioners sugar.
Put contaifi phyllo spread in oval Pyrex dish. Dot with the unsalted butter. Place under broiler. As it browns, turn it over and around and replace under broiler again until well, but golden brown. Level it out in Pyrex and set aside. Boil sugar and water for 12 to 15 minutes. Remove from heat and add 1 tablespoon lemon juice. Pour this over the contaifi in Pyrex. Now take 4 egg yolks and sugar with vanilla. Beat until light yellow. Take 5 cups of milk (pour 1/2 cup into small bowl and add the 8 tablespoons cornstarch and mix) and put remainder of milk into a large saucepan to slowly bring it to scalding. When the milk is scalded or ready to boil, slowly add this to the cornstarch mixture which has been added to the egg yolk mixture. Stir constantly. Pour back into saucepan and stir constantly, until it thickens. When thickened, pour over Kontaifi in the Pyrex dish. Let cool. Then put towel over it and cover with aluminum foil. Place in refrigerator overnight. Early the next day, whip up to 1/2 kilo whipping cream and add 3 tablespoons powdered sugar. Spread this whipped cream nicely over custard in Pyrex and replace in fridge. Just before serving, sprinkle with 150 grams roasted, chopped almonds.
Mix all ingredients together in large bowl. Shape into small balls. Bake at 350° in a roasting pan with rack until brown, approximately 10 to 15 minutes.
Preheat oven to 400°. Use muffin pan; cook for 20 to 25 minutes.
Bring to a boil cranberries, sugar and water. Cook until berries break open. Remove from fire. Add until they melt the jello and marshmallows. Set aside to cool. Then add apples, celery and nuts. Refrigerate.
Beat all seasoning into egg. Dip chicken parts into egg mixture and coat with cornflakes. Place in baking dish; add stock to dish. Cover tightly. Place in preheated oven at 375°. Bake, covered, for 1/2 hour, then uncovered for 1/2 hour. Serves 6.
Cook sugar and milk to 234° or soft ball stage. Remove from heat. Add Fluff, peanut butter and vanilla; beat until smooth. Pour into buttered 13 x 9-inch pan.
Cook spinach according to package directions and drain. Add butter, cheese and dressing mix and add beaten eggs. Let stand for a couple of hours to let crumbs absorb moisture. Make into balls. Put on cookie sheet and freeze. Store in plastic bag. When ready to use, take out the amount needed, arrange on a cookie sheet and bake at 350° for about 25 minutes.
Use a 13 x 9-inch pan. Mix the pudding according to package directions. Let sit for 5 minutes. Line pan with grahams. Fold Cool Whip into pudding. Put layer of pudding on top of grahams. Add another layer of grahams, then rest of pudding. Put third layer of grahams, then spread on the icing.
Grease bottom and sides of 2-quart casserole. Place 3 cups cabbage in it. Saute onion; add ground beef. Heat through, but do not brown. Spread on top of cabbage. Add remaining 3 cups cabbage. Top with soup, spreading to cover. Bake in 350° oven until cabbage is tender, about 1 1/2 hours.
Fry bacon; crumble fried strips. In bacon fat fry chopped green onions. When tender, add flour. Add chicken stock and peas. Cook until peas are tender. Sprinkle with bacon. Serve.
Drain pineapple, reserving juice. Dissolve jello in 2 cups boiling water. Cool for 20 minutes. Add enough water to pineapple juice to make 1 cup. Stir liquid into cream cheese until smooth. Add cream cheese mixture to cooled jello. Stir in pineapple and pecans; blend well. Pour into square dish. Chill until set.
Bring 1 1/2 quarts of water to boil. Add rice and salt. Cook until tender, stirring occasionally. When rice is done, drain. Cool. Cut shrimp lengthwise and set aside. Heat oil in heavy skillet. Stir in shrimp and onion. Beat eggs and add to skillet. Stir and cook for 2 1/2 minutes. Stir in rice and continue to cook for 3 minutes. Sprinkle soy sauce and mix well. Salt and pepper to taste. Add bean sprouts and cook 3 more minutes. Serves 6 to 8 people.
Combine ingredients, except cornflakes. Chill. Shape into 1-inch balls and roll in corn flakes. Place on greased cookie sheet and bake at 350° for 25 to 30 minutes. Serve hot.
Break cake into bite-size pieces in a 13 x 9 x 3-inch glass dish. Mix Jell-O. Cool. Pour over cake. Mix pudding. Cool. Pour over cake and Jell-O. Refrigerate. Serve with or without Cool Whip.
Mix flour and oil in a heavy pot (the heavier, the better). Have water heating. Do not turn on heat under flour and oil until it is thoroughly mixed. Stir constantly over medium heat. When the roux is a dark, rich brown, turn off heat and continue stirring. Add heated water to lower temperature and stop browning. Turn heat back on and add the rest of the ingredients for your stew or gumbo slowly. Makes enough for 1 hen or 2 pounds of shrimp.