HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Rinse pea pods under running cold water to separate; drain. Mix pea pods, soup, milk, tuna, onions, celery and water chestnuts in 3-quart saucepan. Heat to boiling, stirring constantly. Reduce heat. Keep warm. Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into balls on well-floured cloth-covered board. Knead 5 times. Roll into 5-inch squares. Cut dough into 1-inch squares. Pour hot tuna mixture into ungreased 1 1/2-quart round casserole. Top with dough squares; spread dough with melted butter. Sprinkle with sesame seed. Bake until golden brown, about 15 minutes. Makes 5 or 6 servings.
Put 2 1/2 cups water in pan. Add butter, sugar and onion; bring to a boil for a few minutes. Add salmon and boil. Add potato soup. (Can use instant potatoes instead of potato soup.) Add milk to achieve desired thickness.
Combine all the ingredients listed except the peppers. Mix well. Chill for 1 hour or longer and serve with chips or stuff into the deseeded jalapeno pepper halves. Makes 1 1/3 cups of the dip or 30 stuffed jalapeno peppers.
Cook zucchini until half done (do not overcook) for 5 to 10 minutes. Salt slightly. Drain several times. Saute onions in some of margarine. Mix onions, carrots, soup, sour cream and zucchini. Set aside. Melt rest of margarine and pour over stuffing in separate bowl and mix well. Butter a 2-quart casserole dish and in layers, start with half of zucchini mixture and then half of stuffing mix. Repeat, ending with stuffing on top. Bake for 20 minutes at 350°, covered. Remove lid and bake additional 10 minutes, uncovered.
Cover with cold water. Bring to boiling point and simmer about 20 minutes until tender. Add sugar; cook 5 minutes more. Add 1/2 cup or more sherry, brandy or Port. Place in a Mason jar. Chill until needed. Almonds, blanched to stuff prunes before serving and secure with toothpick (wooden and wet). Broil until bacon is crisp and serve.
In medium bowl, beat egg yolks; stir in milk, lemon juice and food coloring. Pour into crust. Chill 3 hours. Top with whipped topping. Refrigerate leftovers.
Heat 1/2 butter and oil in deep saute pan and onion over moderate heat until wilted but not brown. Add unwashed rice and stir until well coated with butter and is golden color. Add 4 1/2 cups hot broth, stir and cover. Cook over low heat 20 minutes. Mix saffron powder and 2 tablespons broth. Add to rice. Sprinkle with cheese and mix again. Taste. Add the 1/2 cup hot broth if not creamy and too dry. Pass more cheese if you want.
Stir together Bisquick, cheese and pepper. Stir in eggs just until mixture is moistened. Fold in zucchini. In skillet, melt butter over medium heat. Drop mixture into skillet by heaping tablespoonfuls for each round. Cook 2 to 3 minutes on each side until brown. Makes 12 rounds.
Spread refried beans on the bottom of the pan. Next, mix taco seasoning and sour cream and spread over refried beans. Next, pour 1/2 cup picante sauce, then sprinkle both cheeses over the picante sauce. Then dice the tomato, olives and green onions and then sprinkle over the cheeses. Store until ready to serve.
Combine all ingredients. Stir often until hot and butter is melted. Baste on meat every 10 minutes.
Sift flour into bowl. Add milk, cream, oil and egg whites. Beat until smooth. Cut onions in 1/4-inch slices. Dip rings into batter and fry in deep fat (365°). Fry until desired color (2 to 3 minutes). Drain on paper towels and salt. This batter clings to the onion rings and does not separate.
Preheat oven to 425 degrees. Combine pumpkin, condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into pie crust.
Put all ingredients through food chopper. Measure and add equal amount of sugar. Put in jars and refrigerate until ready to use.
Press into 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Melt oleo, Crisco, cocoa and water in saucepan. Pour mixture over sugar and flour. Mix these ingredients and add remaining ingredients. This mixture will be quite thin. For thick cake squares, bake in pan approximately 11 x 16-inches at 400° for 20 to 30 minutes. To make sheet cake or brownie type squares, bake in two pans of approximate size at 350°. Ice this cake while hot.
Mix all of the ingredients together with hands. Roll in small balls and bake at 325° to 350° until brown and crispy.
Mix ingredients in order and let simmer over slow fire for 4 hours; stir often. Pack in hot jars and seal at once. Process 10 minutes. Makes 6 quarts.
Preheat oven to 250°. In a large shallow baking pan, mix popped popcorn, pretzel sticks and cheese curls. Melt butter in small pan. Stir in seasonings. Pour over dry mixture and mix well. Bake for about 45 minutes, stirring several times.
In large pan, boil the can (unopened) of condensed milk for 3 hours. Make sure can is completely covered with water the entire 3 hours.
In a large bowl, mix together the bananas, pineapple, oranges, Eagle Brand milk and cherry pie filling, then add Cool Whip and marshmallows. Keep in refrigerator until ready to serve.
Cream together oil or butter with sugar and eggs; slowly add in flour, soda and salt. Stir in vanilla. Fold in apples and nuts. Bake at 350° for 1 hour and 15 minutes or until toothpick inserted comes out clean.
In a bowl combine soup, sour cream, chicken, green chilies and 1/2 bunch scallions. Stir until mixed well. Put 2 or 3 tablespoons of mixture into a tortilla. Roll and place in baking dish or pan. Coat with Pam. Place the tortillas next to one another so they are touching. Fill all tortillas and pour any additional mixture over the tortillas. Top with cheese and 1/2 bunch of scallions. Cover and bake at 350° for 20 to 25 minutes. Serve with lettuce, tomato, sour cream, guacamole, etc. Enjoy!
Mix ground beef, bread crumbs, onions, eggs, parsley, 1/2 can tomato sauce, 1 teaspoon salt and pepper. Form 2 oval loaves about 3 x 5-inch. Brown on all sides in oil by turning loaves with large spoon and spatula. When browned, add remaining ingredients. Cover and simmer 1 hour, basting occasionally.
Mix together with electric beater in large bowl. Divide between 3 loafs (greased and floured). Bake at 350 degrees for 1 1/4 to 1 1/2 hours. Bread freezes well.
Brown almonds and sesame seeds in a little oil. Chop green onions and cabbage. Just before serving, mix cabbage and green onions. Add browned sesame seeds and almonds. Crush Ramen noodles (uncooked). Discard seasoning package. Add noodles to cabbage mix.
Chop corn. Add salt and pepper. Add beaten egg, butter, milk, flour and baking powder. Fry in much grease in frypan.
Dice onions and cut up bacon. Brown slowly until onions are soft. Drain off fat. Combine all ingredients. Bake in 1 1/2-quart casserole slowly (275°) for 1 1/2 to 2 hours.
Cream butter and sugar. Add other ingredients, except powdered sugar. Mix thoroughly and form into balls. Bake at 325° for 25 minutes. Cool until warm and roll twice in powdered sugar.
Mix flour, nuts and margarine in the bottom of a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool. Mix 1 cup of Cool Whip, confectioners sugar and Philadelphia cream cheese; spread over first mixture. Mix instant pudding with milk. Spread this mixture over cheese mixture, then add remaining Cool Whip over top. Chill. Optional: Add nuts on top.
Melt butter and mix with flour. Add milk slowly until sauce thickens. Cut cheese in	cubes.	Add to sauce.	Stir constantly until cheese melts. Pour cheese sauce over 1 pound box cooked macaroni. Stir a little. Add tomatoes to top; cut in a bit. Top with a	bit of cheese. Bake at 350° for 30 minutes.
Crush pretzels and mix with 3 tablespoons sugar and butter. Press into pan and bake 6 minutes at 400°. Mix Jell-O with 2 cups boiling water. Let cool a while and slice partially thawed strawberries into Jell-O. Let set approximately 30 minutes.
Roll biscuits thin. Put chopped apples in center and pull biscuits up around apples. Combine remaining ingredients and bring to a boil. Pour over apple dumplings. Bake at 350° for 30 minutes.
Place water and fish of choice in heavy pot; simmer no more than 8 minutes, with lid on pot. Remove fish from water; set aside. Brown bacon, then add onions to cook until tender. Add this and remainder of ingredients (do not include tomatoes, only the juice, if used). Simmer for about 15 minutes. Do not overcook. Veggies should be crunchy, not soft. Remove any skin and bone from fish; break into 1/2 to 1-inch pieces and add with stewed tomatoes (if desired) to chowder. Simmer only a minute or two to heat. Tastes better the next day. Be sure not to recook. Only heat to a nice-and-hot. Yields 4 to 6 servings. Serve with French bread heated in oven with Cheddar cheese melted on top.
Preheat oven to 350°. Prepare 2 (8-inch) round cake pans. Mix together flour, baking powder and salt. Beat butter and sugar until light and fluffy. Blend in eggs one at a time, mixing well after each addition. Add milk and vanilla alternately with flour mixture, mixing well after each addition. Pour batter into prepared pans. Bake 20 to 30 minutes or until cake tester comes out clean. Cool 10 minutes before removing from pans. Cool completely on wire racks before frosting with Fluffy White Frosting (recipe in this section).
Reserve 1 tablespoon sugar; sprinkle 1/2 on bottom of unbaked 9-inch pie shell. Cream butter and remaining sugar; add egg yolks. Add flour, milk and vanilla gradually. Pour into shell and sprinkle top with remaining reserved sugar. Bake 10 minutes at 450°, then 1 hour at 250°.
Soften cream cheese and spread on flat glass dish, then spread cocktail sauce. Add shrimp or crab meat on top. Decorate with Ritz crackers around the cream cheese.
Combine the first 6 ingredients in a 2 1/2-quart casserole dish. Brush chicken breasts with butter, then season with salt, pepper and paprika. Place on top of rice. Cover and bake at 350° to 375° for about 1 1/4 to 1 1/2 hours, or until meat and rice are tender.
Mix everything together thoroughly (I usually beat the egg with a fork before) and place in a 9 x 13-inch ungreased pan. Put in a 350° oven 40 to 45 minutes.
Place beans in large bowl. Partially mash with a fork. Stir in bread crumbs and next 6 ingredients. Divide mixture into 4 equal portions and shape into patty.
Combine honey, lemon juice, candied ginger and orange peel. Pour dressing over orange slices in bowl; cover and refrigerate for several hours or overnight. Chill remaining fruits. Drain oranges, reserving dressing. Arrange orange slices in bottom of compote. Top with a layer of blueberries, a layer of melon cubes and a layer of halved strawberries. Pour reserved dressing over fruit. Garnish with additional whole strawberries, if desired. Makes 10 servings.
Prepare gelatin according to package directions, substituting ginger ale for cold water. Pour 1 cup gelatin in metal bowl; divide remaining gelatin among four 4-ounce glasses. Chill bowl and glasses 1 hour. Set 8 orange segments aside; divide remaining segments between glasses. Using spoon, poke into gelatin. Whisk 1/2 cup yogurt into gelatin in bowl until well blended. Pour over gelatin layer in glasses. Chill until set, about 1 1/2 hours. Garnish with reserved orange segments and the remaining yogurt.
In baking dish, put apples, lemon juice and white sugar. In bowl, stir flour, brown sugar, cinnamon, salt and butter to taste by hand; put over apples. Bake at 325° for 30 minutes. Add cheese. Put back in oven for a few minutes to melt cheese. Delicious.
Brown meat in shortening. Put meat and remaining ingredients into pot. Add enough water to cover meat and vegetables. Simmer for 1 hour. Serve over rice.
Cook 2 packages frozen chopped broccoli as directed. Drain off liquid. Add while hot 1/2 stick margarine, 1/2 pound Velveeta cheese, grated. Stir and pour into buttered casserole. Crush with rolling pin 1/4 pound Ritz crackers. Mix cracker crumbs with 1/2 stick melted butter and sprinkle evenly on top of mixture. Bake 20 to 30 minutes at 350°.
Blend all ingredients except the chocolate morsels; spread in sheet pans. Melt chocolate morsels and spread over peanut butter; chill until firm.
Salt and pepper skinned chicken. Place in baking pan. Mix other ingredients (except pineapple) together. Pour half of mixture over chicken in baking pan and cover. Baste several times with remaining mixture while baking. Add pineapple during the last 15 minutes or so. Bake at 350° for about 1 hour.
Cook broccoli according to directions; add cooked rice and place in a casserole dish. Mix in Cheez Whiz and soup and stir. Place in oven for 35 Minutes at 325°.
Put potatoes in bottom of casserole bowl. Layer the peppers and onion, then meat over potatoes. Next layer the pork and beans and finish with the tomato soup. Cook 1 hour at 350°.
Combine all ingredients. Place in greased round casserole. Bake at 375° for one hour or until brown.
Select a deep bowl. Cut cake into squares. Place a layer of cake, then pudding, then Cool Whip and then candy bits. Repeat layering until all ingredients are used. Cover and refrigerate until serving time. Scoop to the bottom when serving.
Place all ingredients in blender container. Cover; process until smooth. (Add milk, if desired, to obtain preferred consistency.) Garnish as desired. Serve immediately.
Mix eggs, flour, salt, soda, undrained pineapple, 2 cups granulated sugar and nuts. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch greased and floured pan. Mix butter, cream cheese and 2 cups of powdered sugar. Blend well and pour over top of hot cake. Sprinkle with extra nuts, if desired.
Place beans in large heavy pot. Add enough cold water to cover by at least 3 inches. Soak overnight.
Preheat oven to 375°. Lightly grease cookie sheets. Sift flour, baking soda and salt. In large bowl, with electric mixer at medium speed or wooden spoon, beat shortening, sugars, eggs and vanilla until light and fluffy. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins. With hands, roll into balls using a slightly rounded tablespoonful for each. Place 2 inches apart on prepared cookie sheets. Bake for 12 to 14 minutes or until golden brown. Let stand for 1 minute, then remove to wire rack. Cool. Makes 2 1/2 dozen.
Mix together in large bowl. After the children have washed their hands, give each one a ball of the play dough and a piece of wax paper to roll it on. After the children make something with the play dough, this is one time they can play with their food, then eat it afterwards!! It is perfectly okay.
Roll chicken livers into a piece of bacon with toothpick. Season with salt and pepper. Bake in oven at 375° for 35 minutes or until bacon is crisp.
In oil, saut onions and celery about 10 minutes. Stir in the next 12 ingredients. Cook loosely covered for about 3 hours, stirring frequently. Add water in small amounts as needed; simmer and arrange fish steaks in single layer. Add sugar and salt and continue cooking, covered for 15 to 20 minutes to cook fish. Remove lid and simmer for 15 minutes more.	Serve over hot rice with garlic bread.
Chill Pet milk the night before. Soften cream cheese and whip together. Heat pineapple and add pineapple and Jell-O. Add to cheese mixture. Add nuts and chill.
Stir cake mix and pudding together. Add water, oil and eggs and beat well. Stir in sour cream until mixed and add chips with spoon. Bake in tube pan at 350° until done (50 to 60 minutes).
Grease and flour Bundt tube pan. Combine ingredients; mix well. Pour into pan. Bake at 375° for 55 minutes. Cool about 10 minutes before turning onto plate.
Sprinkle cornflake crumbs in an oiled 5 1/2 to 6-cup microwave safe ring mold. Combine flour, cornmeal, baking powder, sugar and salt. Add eggs, milk and oil; mix well. Pour into ring mold. Cook, uncovered, in microwave 5 minutes at High or until a cake tester comes out clean; rotate 1/2 turn once. Immediately invert on serving platter.
Preheat oven to very hot, 525°. Add salt to milk. Cut fillets into serving pieces and dip fish into milk, then crumbs mixed with cheese and thyme.
Drain juice. If not enough, add water to make 1 cup. Put beets in a bowl. Pour dry jello over beets. Pour hot liquid over all. Mix well. Refrigerate 3 to 4 hours.
Cook macaroni according to directions and drain. In 2-quart casserole, combine all ingredients except Parmesan cheese. Blend well. Sprinkle Parmesan cheese over top. Cover and bake at 350° for 30 to 35 minutes or until thoroughly heated. Makes 5 to 6 servings.
In large bowl, combine first 6 ingredients with 3/4 cup of cream. Shape into 1-inch meatballs. Coat thoroughly with flour.
Boil sugar, syrup and peanut butter (easy to stick). Remove from heat. Add in order vanilla and stir, noodles and stir, cereal and stir, then add coconut and stir. Using an ice cream scoop, dip into muffin tin and shape with wet hands. Decorate with jelly beans or any egg-shaped candy. May be served on dyed coconut. Serves approximately 20.
Put shredded cabbage in 4 to 5-quart pot. Pour kraut with juice over cabbage. Add water to cover 3/4 of the cabbage. Fry bacon pieces with onion until done and pour over cabbage mixture (grease included). If using kielbasa, cut into slices. Cook until tender, then add 1 tablespoon sugar and 2 tablespoons vinegar or to your taste.
Cook chicken; cut into bite size pieces (save chicken broth to cook spaghetti). Chop onions in fine pieces and brown in margarine. Mix chicken, cooked spaghetti, onions, milk and soup in a large bowl. Add black pepper to taste. Put into 3 baking dishes (extras can be frozen). Sprinkle with grated cheese or buttered cracker crumbs. Bake at 350° for about 30 minutes.
Cook butter, sugar and water to hard crack stage (310°), stirring constantly. Place pecans on large cookie sheet. Spread cooked mixture on chopped pecans. While mixture is still hot, spread 8 ounces Hershey's milk chocolate on top. (If chocolate is spread on immediately, the mixture will be hot enough to melt the chocolate.) Let harden overnight. Then turn entire block of candy over. Melt 8 ounces Hershey's chocolate and spread over mixture. Let cool completely. Break into pieces.
Combine 1 1/4 cups sugar, pumpkin and butter. Blend in eggs. Combine flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in raisins and nuts. Spoon into well-greased miniature muffin pans, filling 2/3 full. Sprinkle with combined 2 tablespoons sugar and 1/4 teaspoon cinnamon. Bake at 400° for 25 minutes. Makes 5 dozen.
Peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in another bowl. Spread in the following order on a large shallow platter: bean dip, seasoned avocado mixture, sour cream mixture, tomatoes, onions, olives and cheese. Serve with chips. You may use a 9 x 13-inch pan. This can be made the day before.
Mix all ingredients together. Bake for 45 minutes at 350° in a 9 x 13-inch pan.
Combine first four ingredients. Combine flour, soda, salt and spices. Add to molasses mixture. Stir until smooth. Shape into one-inch balls and flatten with fingers dipped in sugar. Place two inches apart on cookie sheet. Bake at 375° for 6 to 8 minutes. Makes 4 dozen.
Coarsely chop eggplant; set aside. Slice zucchini and mushrooms; set aside. Preheat oven to 350 degrees.
In large frying pan, brown flour in bacon drippings. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into flour-oil mixture. Bring sauce to a boil, then reduce to a simmer. Cook 20 minutes. Add shrimp to mixture and cook 10 minutes longer.
In a blender combine all ingredients; blend well. Serve immediately. Makes 6 servings.
Cook macaroni as directed on package; drain. Rinse with cold water; drain. Mix remaining ingredients. Toss macaroni and tomato mixture. Cover and refrigerate about 2 hours or until chilled. Makes 6 servings; contains 185 calories and 5 grams fat per serving.
Combine flour and seasonings; pound into meat. Brown meat in shortening. Pour off fat. Add soup and ketchup. Cover; cook over low heat 1 hour. Add green pepper; cook 20 minutes more; stir now and then.
Cream butter; add sugar and eggs, then dry ingredients. Add applesauce. Stir in raisins. Grease and flour pan. Bake at 350° for 45 minutes.
Mix together eggs, sugar and salt. Add milk, seasoning and then bread cut in squares. Dot with butter. Bake at 350° for about 3/4 hour or until knife inserted comes out clean.
Cook macaroni in boiling salted water until tender. Drain. Add oleo and toss lightly. Add cheese, pickles, onion and peas. Stir in mayonnaise; blend carefully and make sure macaroni is well mixed.
Preheat oven to 350 degrees. Mix dry ingredients. Stir in remaining ingredients. Pour into greased and floured 8 x 8 inch baking pan. Bake for 30 minutes or until toothpick comes out clean when poked into cakes center. Set aside to cool before icing.
Cream butter and sugars together. Add eggs and vanilla; beat well. Sift flour, baking powder and salt together. Add the remaining ingredients. Mix until all are moistened. Chill. Form into balls, using a heaping teaspoon of dough, and bake on greased cookie sheet at 350° for 10 minutes.
Brown ground beef; drain off fat. Add onion, chili powder, salt and pepper. Cook until onion is tender. Add tomatoes and rice. Pour into a casserole dish. Bake at 350° for 1 hour, covered.
Coat 3-quart casserole with nonstick cooking spray. Layer half of the cabbage and onions. Sprinkle with half the bacon. Sprinkle with half of the parsley, thyme, salt and pepper. Put half of the potatoes on top. Repeat, ending with potatoes. Pour broth over. Sprinkle with cheese. Cover and bake in oven at 350° for 45 minutes. Uncover and bake 15 minutes more or until top is brown.
Simmer all ingredients, except the eggs, for 8 minutes. Strain and pour over eggs.
If desired, add ham, wieners or bacon. If they are too soupy, more beans may be added. Put into a 350° oven until hot.
Bring water to a boil. Add carrots. Cover and cook until tender. Drain liquid, reserving 1/2 cup. Add orange juice to reserved liquid. Add cornstarch and cook over medium heat until thickened and clear. Add sugar, carrots and orange sections. Heat thoroughly.
In large bowl, mix dressing, celery, onion, melted margarine and chicken broth. For more moist, may add additional broth. In large baking dish, place frozen green beans; sprinkle with almonds. Spread chopped chicken over the beans and almonds. Mix can of cream of chicken soup, 1 can cream of mushroom soup and 1 large can evaporated milk. Blend well and pour over chicken. Place dressing over mixture. Bake in 350° oven for 40 minutes or until mixture bubbles.
Brown ground beef and onion together. Mix remaining ingredients together to make sauce; add meat and sauce together. Grease casserole and put layer of Fritos, then mixture alternately. Bake at 350° until thoroughly heated. If freezing, don't put in Fritos.
Mix all ingredients. Bake in well-greased and floured muffin tins at 375° to 400° until lightly brown on top.
Combine the first 4 ingredients; stir until thick. Store in a glass jar in the refrigerator.
Mix sugar and soft butter. Add eggs; beat well and add lemonade slowly. Continue beating so eggs won't curdle. Put in top of double boiler; stir until thick enough to spread.
Cream enough to make a stiff roll. Work well and roll on board. Spread with peanut butter.	Make into two rolls and slice.
Cook until it hardens in water. Pour in sheet. Cut. Pieces may be covered with grated nuts.
Combine sugar, cocoa, milk and butter in a pan. Bring to a full boil over medium heat. Boil for 3 minutes. Remove from heat. Stir in oats, peanut butter, salt and vanilla; mix well. Drop on wax paper. Cool.
In a blender, beat the egg yolks until light. Add the sugar and beat until thick. Stir into a bowl or gallon jug. Add the milk and rum. Chill for 3 hours. Pour into punch bowl and fold in the whipped cream. Chill 1 hour longer. Before serving, dust with nutmeg.
Melt butter in 10-inch skillet. Add zucchini, corn and green pepper. Sprinkle with salt. Cover and cook 10 to 12 minutes. Sprinkle with dill. Serve.