HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring milk to boiling point and add poppy seed. Cook for about 5 minutes, stirring carefully, until milk is absorbed. Add sugar or honey. Beat egg thoroughly. Mix 1 tablespoon of hot poppy seed with egg and pour into cooked poppy seed. Stir until thick. Add vanilla. Must be thoroughly cooked before using.
Dissolve raspberry Jell-O in 1 cup boiling water. Add cherry pie filling. Put in a 9 x 9-inch dish and refrigerate to partially set. Dissolve lemon Jell-O in 1 cup boiling water. Beat together salad dressing and cream cheese. Gradually add lemon Jell-O while continuing to beat. Stir in undrained pineapple. Fold in whipped cream and marshmallows. Pour carefully over partially set cherry layer. Top with chopped walnuts. Chill until set.
Mix meal, flour, sugar, salt and baking powder together. In another bowl, beat eggs, milk and oil. Add to corn mixture and stir in peppers, corn, cheese and onions. Pour into 2 well oiled baking pans (9 x 11-inches) and bake in 425° oven for 25 minutes or until it tests done.
Peel skin off of salmon fillet. Place salmon in a baking dish. Poke holes in the salmon and place bits of garlic inside. Sprinkle remainder of garlic over salmon. Place potato slices and chopped onion around salmon. Pour olive oil and lemon juice onto salmon, potatoes and onions. Sprinkle with salt. Cover with a lid or tight foil. Bake at 325° for 30 to 45 minutes or until fish is flaky. Salt to taste and serve with French Salad (see Salads for recipe) and French Bread.
Combine spinach, cottage cheese, bread crumbs, eggs, mushrooms and green pepper. Pour in buttered 9 x 13-inch casserole dish. Spread sour cream over top. Spread 1/2 of spaghetti sauce over top. Spread 1/2 of Mozzarella cheese. Repeat another layer of sauce and cheese. Sprinkle with basil and Parmesan. Bake at 350° for 30 minutes.
Spray 9 x 13-inch pan with Pam spray. On the bottom of the pan, put cooked, diced chicken. (You can use 4 to 5 chicken breasts or a whole chicken.) Mix part of a package of frozen vegetables with the chicken. Next, mix one can of cream of celery soup with 1 1/2 cups of broth. Pour over chicken and vegetables.
Saute onion in oil until transparent. Use a 3-quart saucepan. Add wine and bring it to a boil. Add broth, spinach and meatballs. Bring to a boil again and simmer for 15 minutes. Add macaroni and simmer 10 minutes more. Season with salt and pepper.
Beat until lemon colored the egg yolks and salt. Add sour cream. Mix. Add sour cream and rum, whiskey or sweet wine. Add and mix in gently the flour. Knead until blistered, using a small amount of flour only when dough becomes sticky. Roll thin. Cut into strips about 4 x 2-inches. Slit in the middle and pull ends through to make "bow-ties". Fry in deep fat, 350° to 375°. Drain on brown paper. Roll in powdered sugar when cool.
Combine 1 1/2 cups cake mix, flour and yeast in a bowl; add warm water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13 x 9-inch pan. Spoon pie filling evenly over batter; set aside.
Beat egg white and water until frothy. Stir in pecan halves. Roll in sugar and cinnamon. Bake 1 hour at 225°. Mix up every 15 minutes. Cool and eat.
Cook salt pork or bacon. Add onions and cook about 10 minutes. Add milk and potatoes. Boil 20 minutes or until potatoes are tender. Add corn; season to taste. Makes 6 to 8 servings.
Mix together pineapple and juice and vanilla pudding. Fold in Cool Whip. It's so easy and good. Be creative, add whatever you want.
Combine all ingredients (except rolls) in large bowl and set aside. Open crescent rolls making sure to keep a "square" shape by softly pressing along slit marks to keep dough together. (You should get 4 "squares" per package.) Spoon 1/3 to 1/2 cup of chicken mixture into center of dough and fold up sides, pinching together to seal shut. When finished, brush tops with melted butter and sprinkle with seasoned bread crumbs. Place on ungreased cookie sheet and bake at 350° for 20 to 25 minutes or until golden brown.
Put meat in pot. Add soup and dry onion soup mix. Bake at 350° for 2 hours.
Mix all ingredients and bake at 375 ° for about 45 minutes. Serves 6.
Lay chicken in a square casserole pan. Place one slice of cheese on top of each chicken breast. Mix wine, water and soup together. Pour mixture over chicken. Cover with foil and bake 1 hour at 350°. Remove from oven and sprinkle croutons on top. Re-cover and bake an additional 15 to 30 minutes longer.
*One-half cup mixed in ingredients, 1/2 cup sprinkled over top.
Dissolve jello in 2 cups boiling water, then mix in pie filling and pineapple. Place in loaf pan or dish and chill. Mix cream cheese, sour cream, sugar and nuts. Spread over jello mix. Refrigerate.
Steam cabbage; drain. Mix all ingredients together, leaving bread and margarine for top. Top with bread crumbs and pour melted margarine over bread. Cook at 350° for 20 to 30 minutes or until bread has browned.
Cook in saucepan until smooth (medium heat). Cook fettucini until desired consistency and drain. Ladle Alfredo sauce onto drained fettucini. Makes 2 to 4 servings.
Cook broccoli first in water. Put cooked broccoli in ungreased dish. Beat soup and milk. Pour over broccoli. Sprinkle on cheese. Mix Bisquick and melted margarine; sprinkle over cheese. Bake 20 minutes at 400°.
Parboil, peel and cube potatoes. Red skin potatoes don't require peeling. Mix mustard, mayonnaise, vinegar, sugar, salt and pepper in small bowl. Combine remaining ingredients in a large bowl, then toss with dressing from small bowl. You may wish to add extra mayonnaise to taste or to moisten immediately before serving. Serves 12.
Crush cookies. Remove 1 cup cookies and set aside. Add remaining cookies to butter, cream cheese and sugar; mix well. Add milk, pudding and Cool Whip to cookie mixture. Mix well. Line large clay flower pot or small individual flower pots with Saran Wrap. Fill with cookie mixture. Cover with dry cookie crumbs. Place an artificial stem of flowers in pot.
Combine cream cheese, horseradish, mayonnaise and salt. Mix and spread evenly on all but 1 slice of ham. Stack slices on top of each other, topping with plain slice. Wrap and chill. Before serving, cut into bite size pieces. Serves 24.
Slice and boil carrots in salted water until fork-tender. Don't overcook. Drain when cool. Alternate layers of bell pepper rings, onion slices and carrots. Mix remaining ingredients and pour over vegetables. Will keep in refrigerator for several days.
Bring vinegar, water and sugar to boil and cool. Mix cabbage and salt. Let stand 1 hour. Drain. Add to cabbage the pepper, carrots and celery salt. Pour vinegar, sugar mixture over vegetables. Mix and let stand one hour. Package and freeze.
Add 1/2 garlic and 2 onions to wine. Marinate steak for 2 to 3 hours, turning. Slice bread on diagonal. Melt butter; add thyme and garlic (2 teaspoons). Spread on inside of bread; wrap in foil. Grill steak to desired doneness. Slice steak in thin strips at an angle. Heat bread in oven while steak is cooking; heat until crusty on outside. Stuff bread with steak strips; slice in 2-inch pieces. Serve with salad.
Brown beef and onion in large skillet. Meanwhile start macaroni. Use a large pot for this you will add to it later. Once macaroni is done, drain and place back into pot. When the hamburger is done, drain and add it to the macaroni. Add all other ingredients except for cheese, stir until mixed well. Reheat and sprinkle with cheese.
Saute garlic in cooking oil. Add onions, pork (or chicken), carrot and cabbage; season with soy sauce. Add broth; simmer. Mix in rice sticks (Bijon); season with salt to taste and MSG (optional). Garnish with Chinese sausage and scallions. May also serve with hard-boiled egg, cut up or scrambled egg, cut in strips.
Heat beans in own juice for 5 minutes; drain. Combine bean sprouts, water chestnuts and cheese. Make alternate layers of beans and cheese mixture in casserole dish. Blend flour, salt and Worcestershire sauce in 2 tablespoons of margarine. Add milk, stirring constantly, until thickened. Pour over vegetables, lifting with fork to coat all vegetables. Melt 2 tablespoons of margarine, add almonds and sprinkle over casserole. Bake at 425° for 15 to 20 minutes.
Heat oil in skillet over medium high heat. Add lemon juice, curry powder, soy sauce and garlic. Mix well and heat until bubbly. Lay filets in skillet and saut 2 minutes. Carefully turn over filets and cook another 2 minutes or until fish flakes. Serve extra sauce over filets.
Cream together oleo, eggs, sugar and vanilla. Add flour, soda and salt to first mixture. Roll out. Cut into shapes. Bake at 350° for 6 minutes. Can frost with Buttercream Frosting.
Line pie plate with bottom pastry. Flute edges. Bake at 400° for 10 minutes.
Brown ground beef and onion; add all other ingredients except noodles and cheeses. Simmer about 10 minutes while cooking noodles according to directions on bag. Pour noodles in a 9 x 13-inch pan. Pour over noodles and stir together with hamburg mixture. Sprinkle Cheddar and pizza cheeses on top. Bake at 325° for 45 minutes.
In a very large wooden salad bowl, pour olive oil. Crush cloves of fresh garlic with back of spoon in the olive oil. Mash anchovies with the garlic and oil, prepared mustard and Worcestershire sauce. Break coddled eggs (boil water; turn off and then set eggs in it for 1 minute.) into mixture in bowl and beat with whisk. Add juice from lemon and beat again. When ready to serve, throw in the romaine. Sprinkle toasted croutons and Parmesan cheese over the lettuce and toss well.
Measure into sifter flour, baking powder, soda, salt, sugar and cocoa. Sift together and add Crisco, 3/4 cup milk and vanilla. Mix until all flour is used. Add eggs and 1/4 cup more milk.	Bake in 2 (8-inch) layer pans at 350° about 35 minutes. Be sure to use Baker's cocoa.
Mix together ground beef, 1 egg, 1/2 of the envelope of soup mix, 2-3 tablespoons shoyu, pepper, garlic powder, and bread slices. Shape into 4 patties. Cook patties in a large skillet until browned and cooked through (or however you like). Remove patties from skillet and set aside, leaving any drippings in the skillet. Add onion to skillet and cook in drippings until onion is soft (about 5 minutes). Combine flour with remaining dry soup mix and add to skillet. Stir in 3 cups water, and bring to a boil. Add bouillon cubes and simmer about 10 minutes or until desired thickness, stirring constantly so the bottom doesn't burn. While gravy is simmering, fry remaining 4 eggs in another skillet "sunny-side up" or "over easy" style and set aside. In 4 bowls, put a generous amount of cooked white rice. Place one hamburger patty on top of rice. Place one fried egg on top of each hamburger patty. Cover rice, hamburger, egg combination generously with brown gravy.
Brown chops and arrange in baking dish. Sprinkle with salt and pepper. Combine soup, water and thyme. Heat, then add parsley, sour cream and 1/2 of the onion rings. Pour over chops. Bake 1 hour at 350°. Sprinkle on rest of the onion rings. Bake 5 minutes more.
Mix together. Pour over cheapest ham you can find. Bake at 225° for 7 hours, basting every hour.
Take cookie sheet and place graham crackers side by side (about 46 crackers). Sprinkle nuts on top of crackers. You may also use some coconut if desired. Put margarine and sugar in pan; bring to a boil and boil 5 minutes. Pour over crackers and nuts. Bake 10 minutes at 325°. When cool, store in ziploc bag.
Spread cream cheese on bottom of cake pan; add your cans of chili. Add diced olives; on top, add shredded cheese. Bake until cheese on top is melted. This dip is great for chili dogs or put over chips. Basically with this dip you can spice it up with peppers or add anything you like.
Pour into 2-quart casserole. Cover with biscuit dough (follows). Bake in 450° oven for about 20 minutes until nicely browned.
Cream oil, oleo and sugar; add eggs, vanilla and sour milk. Beat with mixer. Mix together all dry ingredients. Add to mixture. Blend well, then stir in zucchini. Pour into 9 x 13-inch greased and floured pan. Sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes.
Mix sugar, butter, flavoring, cocoa and milk. Put on stove and boil 2 minutes and 3 seconds. Take off stove. Add peanut butter and oats. Drop by wax paper. Let cool.
Mix ingredients and pour over brisket in a glass baking pan. Cover and refrigerate overnight. Bake, covered with foil, in marinade at 275° for 5 hours.
Line bottom and sides of an 8-inch square pan with foil. Beat 1/2 cup almond paste, semi-sweet chocolate and 1/4 cup butter. Spread evenly in bottom of pan. Chill while making next layer.
Mix all ingredients well. Pour in paper cups in muffin tins. Freeze. Serves 8.
Brown meat and onion; drain fat. Heat to boil, reduce heat and simmer 2 hours. Add beans, macaroni and water.
Melt oleo in 9 x 13-inch pan. Add chicken soup and sour cream and onion (chopped fine). Mix together and then add frozen potatoes. Mix well again. Top with cheese. Cover and bake in 350° oven about 1 hour.
Mix the ingredients and chill for 1 hour. Take approximately 1 tablespoon of candy and roll in red sugar crystals; shape like strawberries. Put green sugar crystals on top for foliage. Keep refrigerated.
Mix together flour, sugar, baking powder and salt. Add fruit and nuts. Beat eggs; add with vanilla. Pour into fruit mixture and mix with hands. Bake at 300° for 1 hour and 20 minutes (9 x 13-inch pan for double recipe). Use loaf pan for single recipe. Line pan with aluminum foil for easy removal.
Mix all ingredients together and pour into pan sprayed with Pam. Bake according to box instructions.
Melt margarine in an 8-inch square dish. Mix sugar, flour, baking powder and milk. Pour over the butter in the dish. Spoon pie filling on batter. Bake 30 to 35 minutes. Serve hot with whipped cream or ice cream.
Toast Eggo. Spread butter over Eggo. Sprinkle powdered sugar, then cinnamon sugar. Top with candied sprinkles. Good with chocolate milk.
Heat oil over high heat. Brown chicken and set aside. Pour off fat and add butter. Add onions and garlic and saute for 5 minutes. Add chilies, ginger and apples and cook 3 minutes until soft. Mix in curry powder and cook about 1 minute. Add coconut, cardamon and lemon grass and salt. Bring to boil and simmer for one hour. Serve on rice and top with lemon juice and cilantro.
Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside. In a large mixing bowl, beat eggs, salt and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add the pancake mix; beat on low speed just until combined. Spread batter in pan that's prepared. Bake in 400° oven for 8 to 10 minutes, or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jellyroll style, starting from one of the short sides. Cool on a wire rack.
Brown celery and onion in margarine until tender. Add soups and cheese spread. Heat until warm on medium heat. At the same time, prepare broccoli (without salt) and rice according to package directions. Drain broccoli and rice. Add to the other ingredients; pour into a casserole. Bake in a preheated oven at 350° for 15 minutes. Makes 8 servings.
Cut biscuits into quarters. Roll in mixture of cinnamon and sugar. Put pieces in angel food pan sprayed with Pam or lightly greased. Bring butter, brown sugar and white sugar to a boil. Cook until thickened. Pour over biscuit pieces. Bake 35 to 40 minutes at 350°.
Combine all ingredients. Mix well. Shape into loaf (8 x 4 x 1 1/2-inch) in shallow loaf pan. Bake at 350° for 1 hour. Allow meat loaf to stand for 5 minutes before cutting.
Cook squash, pepper and onion; drain. Mash. Mix with egg, milk and seasoning. Put into greased casserole. Bake at 350° for 1/2 hour to 45 minutes, then sprinkle top with cheese and bake for 10 to 15 minutes. Serves 4 to 6.
Blend flour and shortening well. Sprinkle with water. Stir with fork until mixture holds together. (Some brands of flour will require more water.) Do not overmix. Form into ball. Let rest 5 minutes before rolling.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add extracts and mix well. Add flour and milk alternately, beating well after each addition. Stir in coconut. Spoon batter into a 10-inch greased tube pan or Bundt pan. Bake at 350° for 1 hour and 15 minutes or until done.
Roll meat into tiny balls. Combine sauce and jam. Start cooking slowly. When boiling, add meat balls; simmer 40 minutes.
In large saucepan, melt butter. Add sugar, Karo and water. Cook to 300°, stirring occasionally. Quickly stir in coarsely chopped nuts. Pour out onto slab or pan prepared with 1/2 cup finely chopped nuts and half of the chocolate; cool. Cover with chocolate and last 1/2 cup nuts. Or pour into ungreased 9 x 13-inch pan. Cool. Coat with chocolate and nuts. Invert on waxed paper and cover second side with chocolate and nuts.
Brown hamburger meat and drain. Add packet with 1/2 cup water. Add tomatoes and beans. Stir until mixed. Add chili powder, red pepper, jalapeno peppers, salt and pepper to your taste. Simmer for 1 1/2 hours. Stir occasionally.
Cream together margarine and sugar. Add to it 1 egg and beat, then 1 egg white at a time; beat. Add flavorings. Beat. Add flour and baking powder and stir into batter with the buttermilk. Grease pound cake form and bake for 1 hour at 350°.
Mix sugar and shortening; add egg and coffee, then dry ingredients. Raisins and nuts are added last. Bake at 350° for 25 to 35 minutes or until done. Frost with powdered sugar frosting while warm.
For extra flavor and moisture add 1 teaspoon banana extract and 2 tablespoons applesauce.
Preheat oven to 375°. In 13 x 9-inch baking pan, arrange chicken pieces. In small bowl, combine other ingredients. Brush mixture on chicken. Bake 45 minutes or until chicken is done.
Mix together the apples, sugar and cinnamon. Put into pie shell and dot with butter.
Mix all together and place in casserole overnight. Take out of refrigerator 30 minutes before baking. Bake for 40 minutes at 400°. Take out, cover with crushed potato chips and slip back into oven for 5 minutes. Serves 8 to 10. Can use leftover turkey in place of chicken.
Drain juice from pineapple and oranges to use to cook pudding until thickened. Chill pudding; add fruit. May be made the night before. Slice bananas just before serving and add to fruit mixture.
In covered large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce; heat to boiling. Reduce heat, cover and simmer about 30 minutes.
Cover corned beef with water in a kettle. Heat to boiling. Skim off foam. Cover and simmer 2 hours, or until meat is tender. Wash cabbage; remove the heart. Cut into quarters; shred or leave in wedges, if preferred.
In food processor, blend first 6 ingredients until well blended. Slowly add oil and blend. Store in sealed jar in refrigerator.
Mix together. Spray dish. Bake in long casserole, covered, at 350° for 1 hour.
Crush Oreo cookies and mix with melted margarine or butter and make into crust in bottom of a 13 x 9-inch pan, holding back 1/2 cup of cookie mixture.
Combine yogurt, milk and frozen lemonade. Mix well. Pour into crust and chill. Serves 8 to 10.
Combine all ingredients except snow peas and meat. Bring to simmer 10 minutes. Add snow peas and continue to simmer 2 minutes. Add meat; allow to heat and serve. You may add fresh mushrooms if desired. Serves 4.
Heat oven to 375°. Combine ground beef, oats, 1/4 cup tomato sauce, egg, 1/4 cup sliced olives, 1 teaspoon onion and Italian seasoning; mix well. Shape into four loaves; place in 8 or 9-inch baking dish. Bake 25 to 30 minutes. Drain off any fat. Combine remaining ingredients except cheese; heat. Spoon sauce over meat loaves; sprinkle with cheese. Return to oven to melt cheese. Serves 4.
In a soup kettle, combine broth, potatoes, carrots, celery and onions; bring to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Add corn, beans, turkey, and chili powder. Cover and simmer 10 minutes longer. Yield: 14 servings (3 1/2 quarts). Serving size: 1 cup.
Melt margarine in a medium skillet until foam subsides. Add cauliflower and broccoli stems, salt and pepper. Cook over low heat for about 5 minutes, stirring occasionally. Add carrots, onion, pepper and cauliflower and broccoli florets. Cover and cook until tender, about 10 minutes, stirring occasionally. Preheat oven to 350°. Beat eggs and milk in a large bowl. Add cheese, garlic, seasonings and vegetables. Turn into a lightly greased deep 3-quart baking dish. Place baking dish in a large shallow pan filled to 1-inch depth with boiling water. Bake until knife inserted in center of casserole comes out clean, about 50 to 60 minutes. Makes 6 to 8 servings.
Mix all ingredients together in a bowl. Chill for a few minutes. Shape into desired size and place on waxed paper. Dip into the chocolate glaze.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking dish, melt butter in oven. Sprinkle crumbs over butter, pour Eagle Brand milk evenly over crumbs and top with remaining ingredients; press down firmly. Bake for 25 to 30 minutes or until lightly browned; cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 26 bars of cookies.
Line tube pan with rolls. Sprinkle brown sugar over rolls. Combine 1/2 cup sugar and cinnamon. Sprinkle over brown sugar. Sprinkle butterscotch pudding and nuts over sugar mixture. Pour melted butter over all and let rise 8-10 hours. Bake at 350° for 25 minutes.
Measure water into large warm mixing bowl. Sprinkle in yeast; stir until dissolved. Add sugar, corn oil, egg, salt and half of flour; beat until smooth. Mix in remaining flour until dough is easy to handle. Place in greased bowl. Cover loosely with aluminum foil. Refrigerate at least 2 hours. When dough rises, punch it down occasionally. Cut off amount needed and return remaining dough to refrigerator. Dough may be kept for 3 or 4 days.
Place coffee and nutmeg in blender or food processor. With processor running, add extracts. Stop and scrape sides with spatula. Process 10 seconds longer. Place mix in a bowl and stir in almonds. Store in refrigerator in an airtight container. Yields enough for eight 6-ounce servings.
Mix first 4 ingredients. Add egg yolks and egg. Mix , then add milk and vanilla. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 400° for 15 or 20 minutes. Reduce oven to 350° and bake until set.
Place a layer of chicken in 9 x 13-inch baking dish. Mix next 4 items; pour over chicken. Sprinkle shredded cheese over all. Mix butter (melted) and bread crumbs; sprinkle over cheese. Bake at 350° until cheese is melted and all is bubbly.
Cream all wet ingredients slowly then add dry ingredients mix well. Bake at 350 -375 degrees for 10 -12 minutes. Good for cookie cutters.
Cream the first 6 ingredients together until smooth. Chop raisins fine. Add raisins, flour and salt. Blend until melted. Place cookies on slightly greased baking sheet. Bake at 350° for 8 to 10 minutes.
Cut 24 rounds of bread with cutter; set aside. Fit scraps of bread in bottom of greased pan. Place layer of cheese over bread, then layer of broccoli, then ham. Arrange rounds on top of mixture. Combine remaining ingredients; pour over mixture. Cover. Refrigerate overnight. Bake, uncovered, in a 325° oven for 55 minutes. Serves 12.
Melt butter; remove from heat and add the graham cracker crumbs, peanut butter and sugar. Mix well. Pat into a 9 x 13-inch pan. Melt chocolate chips and spread over the top of mixture in pan. Refrigerate. Cut into squares and serve.
Place graham crackers on a cookie sheet. Bring to a rolling boil light brown sugar and butter. Boil 2 minutes and remove from fire. Add chopped pecans. Pour over graham crackers. Bake at 350° for 7 to 10 minutes. Good!