HumbleIntelligence/food-ner-1-Million huggingface dataset:
To cook vegetables, bring 1-inch of water to a boil in a 2-quart saucepan over high heat. Add potatoes. Cover and return to a boil. Reduce heat to a low. Simmer until potatoes are tender, about 10 minutes. Drain and set aside. Repeat cooking process with the cauliflower, carrots and asparagus, cooking separately, just until crisp-tender.
Cut steak into small pieces. Flour and fry brown on both sides. Mix gravy mix according to directions on package. Let set while steak is frying. Slice up onions. Put onions in bottom of baking pan. Lay steak on top of onions. Stir gravy mix good and pour over steak. Cover pan and put in oven at 375° and cook for 1 1/2 to 2 hours.
Cook squash and onion in water until tender. Drain and mash. Season with butter, salt and pepper. Pour into large bowl. Add drained chilies and eggs. Butter a 2-quart shallow casserole dish. Cover bottom with cheese. Spread squash mixture on top. Bake at 325° for 1 hour in pan of hot water. Ten minutes before taking out of oven, poke 4 holes in mixture so cheese will rise.
Mix all ingredients together in large skillet. Simmer over medium heat until flavors mix and green pepper is tender. Stir occasionally.
Thinly slice onions, including green part. Drain the olives, pimento and capers well, then chop. Combine ingredients and spread on English muffins. Cut into quarters. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes or until cheese is bubbling. Makes 48 appetizers. May be refrigerated for 24 hours or frozen. Bring to room temperature before baking.
Saute onion and green pepper in 2 tablespoons butter. Add potatoes and tomatoes plus a dash of salt, pepper and paprika. Cover with water. Cover pot and cook until potatoes are done. Add cut up hot dogs and cook for 15 more minutes.
Sprinkle pork chops with salt and pepper. Arrange in bottom of pan. Place 1 onion slice and 1 pepper slice on top of each chop. Pour rice around in pan. Spoon the mixture of tomato soup, water, vinegar and mustard over all and bake 1 hour at 350°.
Line bottom of pan with Crisco oil. Brown ground chuck. Add onion and brown a little more. Add tomato soup. Add cinnamon and brown sugar to taste. Serve on hamburger buns with cole slaw or cheese.
Fill pan 3/4 full of water. Mix ingredients. Cook until most of the water is gone.
Layer fruit in glass bowl, beginning with grapes, then bananas, peaches, raspberries, oranges and kiwi. Pour orange juice over salad and sprinkle with powdered sugar. Keep salad well chilled until ready to serve. Great over pound cake!
Mix gelatin in 4 cups water. Mix sugar in other 4 cups water and bring to a boil until sugar is dissolved. Add to gelatin mixture. Add lemon juice and pineapple juice. Freeze until ready to use in plastic container. When ready to use, mix ginger ale and serve.	Makes 40 servings. Can make a ring with part of the mixture to put in punch bowl, too!
Sift together the dry ingredients. In separate bowl, mix the shortening, brown sugar, egg and vanilla. Gradually add dry ingredients until well blended. Stir in chocolate chips and nuts. Place in greased and floured 8-inch square pan. Bake approximately 25 minutes in 350° oven.
Combine wieners and water in a 2-quart saucepan. Bring to a boil until wieners are cooked. Throw the wieners in the garbage. Serve soup. Serves 3.
Grind vegetables. Sprinkle with salt. Let stand overnight. Combine other ingredients. Pour over vegetables. Heat to boiling. Simmer 3 minutes. Seal in hot jars. Makes 8 pints.
Divide berries into 2 equal portions. In a heavy saucepan, mash half of berries. Add 1 cup sugar, cornstarch and lemon juice and cook over low heat, blending well until thick and translucent. Remove from heat and cool. In a separate bowl, combine cream cheese, remaining 1/3 cup sugar, orange peel, orange juice and half and half. Cream until light and fluffy. Spread cream cheese mixture smoothly and evenly into pie shell. Arrange whole berries over cream cheese mixture and cover with the cooled strawberry glaze. Refrigerate at least 2 hours before serving. If desired, serve with dollops of lightly sweetened whipped cream. Makes 8 servings.
Combine all ingredients in a large pan and simmer for 1 hour or longer, depending on how candied you want it. Serve as an hor d'oeuvre with toothpicks. Can be served in a chafing dish.
Put sliced apples in pastry shell. Sprinkle 1/2 cup sugar and lemon juice over apples. I like to put about 2 tablespoons of margarine dotted over this.
Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes. Position rack in center of oven; preheat to 325°. Spray 12 cup bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to potatoes, using electric mixer, beat until smooth. Add eggs, 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan.
Mix together eggs, pumpkin and oil; set aside. Mix flour, soda, salt, cinnamon, baking soda and sugar. Combine with first mixture. Grease and flour a cookie sheet. Spread mixture on sheet and bake at 350° for 20 to 25 minutes; let cool and spread on topping. Add raisins and nuts, if desired.
Heat oven to 375°. Cream butter or oleo and sugar together. Beat in milk, orange juice and egg. Sift together flour, baking powder, salt and soda. Blend well with sugar mixture. Stir in nuts and cranberries. Drop by teaspoonfuls on greased cookie sheet. Bake 10 to 15 minutes.
Mix potatoes, oleo, vanilla, sugar, eggs and milk. Mix well and pour into baking dish.
Cut off small wing tips of each chicken wing and discard. Cut remaining wings into 2 parts. Sprinkle with salt and pepper and the oil. Set aside.
Combine all ingredients in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Flavor is improved if mixture is refrigerated for 1 to 2 days. Reheat to serve. Makes about 14 servings.
Preheat oven to 375 degrees. In 1 qt. bowl combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In 2 qt. bowl, flake chicken. Add bacon, 3/4 cup of the cheese and 1/3 cup of mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13 in. cooking stone or pizza pan with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 in. diameter opening in center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of rind. (Filling will not be completely covered.) Cut sliced tomatoes in half. Place one tomato half over filling between openings of ring. Bake 20 - 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 cup cheese. Cut top off bell pepper, remove membranes and seeds. Fill with remaining mayonnaise mixture (you can use a small bowl in place of bell pepper); place in center of ring. Arrange lettuce around pepper or bowl. Cut into 8 equal slices and serve.
Break half of the angel food cake into pieces and over a 13 x 9-inch pan. Blend 1 stick of margarine, 4 egg yolks and 2 cups of confectioners sugar. Fork Cool Whip into the mixture and layer the mixture over pieces of angel food cake. Layer half of the crushed Butterfinger candy bars over the Cool Whip mixture. Repeat 3 layers again. Refrigerate for several hours.
Slice pork thinly (this is easiest when meat is partly frozen). Combine soy sauce and 1 tablespoon cornstarch in a bowl. Marinate pork in this mixture and set aside. Mix remaining cornstarch with sugar and 1/2 cup pineapple juice. Set aside. Heat oil in a large skillet or wok. Add pork to the skillet and stir-fry until done. Add pineapple juice mixture to meat and blend thoroughly. Set aside. Stir-fry green pepper, carrots and pineapple juice for about 3 minutes. Blend thoroughly with other ingredients.
Cook beans and salt pork until almost done. Stir in the next ten ingredients and continue to cook until done. Brown sausage and drain. Add to beans and simmer for 45 minutes. Serve over hot rice.
Boil shrimp in shell until pink (approximately 2 to 3 minutes). Shell shrimp and set aside. Boil pasta; set aside. Saute garlic in oil; add vegetables. Cook until tender, yet firm. Combine shrimp, pasta and sauteed vegetables in large bowl. Garnish with tomatoes. Serve at room temperature, or cold. Serves 4 to 6.
Brown beef, bacon and onion. Drain part of liquid from beans. Mix salt, vinegar and brown sugar. Add bean mixture to meat mixture. Bake at 350° for 1 hour or cook in crock-pot 7 hours on low.
Put chips and coconut in bottom of the two crusts. Mix the remaining ingredients together by hand. Pour half of the mixture over the chips and coconut in each crust. Cook at 350° for about 35 minutes. Serve warm or cold.
Beat ingredients together, except for vanilla wafers. Drop a vanilla wafer in 24 Reynolds baking cups. Top 3/4 full with cream cheese mixture. Bake at 350° for 15 minutes. Cool completely. Top with Cool Whip and a teaspoon of cherry pie filling. Chill 2 to 3 hours.
Leave meat out of refrigerator prior to cooking; needs to be room temperature. Leave fat side up when baking. Season meat 2 days before cooking. Mix all ingredients together; rub surface of meat with mixture. Wrap tightly in aluminum foil and refrigerate. Prior to cooking, remove from refrigerator early enough for it to get to room temperature. Brown meat in shortening. Place in shallow pan. Bake at 325° to desired doneness. For rare, bake 5 minutes per pound; for medium, bake 20 minutes per pound and for well, bake 22 minutes per pound.
Cook macaroni 6 minutes; drain and add cheese, soup, milk and mayonnaise. Cook at 350° for 30 minutes.
In a large pan, cook carrots and onion in butter until tender. Blend in flour; add milk and broth. Cook and stir until thick and bubbly. Stir in chicken, wine, celery seed and Worcestershire sauce. Heat well. Add cheese. Stir until melted.
Combine all ingredients except cheese; layer mixture in casserole dish. Sprinkle cheese over mixture and layer with remaining mixture. Bake at 350° for 20 minutes.
Combine half and half and sugar in medium saucepan. Cook over medium heat until boiling. Stir occasionally. Meanwhile, combine brown sugar and cornstarch in another saucepan. Mix thoroughly. Pour hot half and half mixture into brown sugar mixture a little at a time, stirring constantly. Add butter. Return to stove. Cook over low heat 5 minutes or until thickened. Simmer 1 minute. Add vanilla. Pour into pie crust. Sprinkle with cinnamon. Bake at 325° for 20 minutes.
Sift dry ingredients. Mix with Crisco. Add buttermilk and mix well. Knead a few times. Cut and bake at 450 for 15 - 20 minutes.
Slice frozen bread as thin as possible. Melt butter, add flour and add heated milk to butter and flour mixture. Stir with wire whisk until lumps disappear. Add cheese, horseradish, and bouillon cube. Cook over low heat ten minutes. Cool. Spread mixture on bread slices and roll up. Fry in 350° fat until golden brown.
Mix onions, green chilies, stewed tomatoes, egg and oatmeal together. Mix in hamburger meat until all ingredients are combined.
Place chicken breasts on ham slices. Roll up and secure with toothpicks. Put in shallow baking dish. Cover with Durkee spread and soup. Bake at 350° for 2 hours.
Mix and store in tightly sealed container. To serve, stir 2 heaping teaspoonfuls of mix into each cup of boiling water.
Preheat oven to 350°. Spray bottom of a 9 x 13-inch pan. Place chicken breasts in pan and pepper. Top with sliced mushrooms. Mix soup, sour cream and wine. Pour evenly over chicken and mushrooms. Sprinkle generously with paprika. Bake about 45 minutes or until done. Serve over choice of rice. Makes 6 to 10 servings.
Combine all ingredients, except lettuce and croutons. Toss to blend. Arrange on lettuce leaves. Top with croutons. Makes 6 servings.
Peel hard-boiled eggs, slice cleanly in half and remove yolks. Mash yolks and stir into yogurt, mayonnaise and mustard mixture blending well. Mound mixture into egg white halves and garnish with paprika and olives.
Saute chicken with butter, add brandy, mustard seed & cream. Serve on rice or noodles.
Mix cornstarch and water together. Heat slowly. Bring to a boil and cook until thick. Add gelatin and Sweet 'N Low packets. Stir to dissolve completely. Fold in strawberries, then pour into graham cracker crust and chill until serving time.
Mix each ingredient in the order listed, mixing well after each addition. Pour into a 10-inch pie pan. Bake at 350° for approximately 35 minutes.
Chill vegetables and olives in large bowl. Combine yogurt, chili sauce, lemon juice and salt. Just before serving, toss yogurt dressing with vegetables. Line serving bowl with lettuce leaves and spoon salad into center. Yields 6 servings, 83 calories each.
Chop dried beef fine and mix with cream cheese, onion and pepper. Form into desired shape and serve with crackers.
Combine all ingredients in shaker and shake well. Can be refrigerated. This dressing works well with this combination of ingredients: Torn spinach, sliced purple onions, diced boiled eggs, fried and crumbled bacon and cherry tomatoes.
Soften cheese and combine with milk. Add crab, onions, horseradish and pepper and mix well. Place in ovenproof dish. Cover with almonds.
Dredge raisins and pecans in flour. Cream butter and sugar until light. Add one egg at a time, beating thoroughly after each. Add all ingredients and mix well. Pour into a greased tube pan and bake at 300° for 1 hour and 45 minutes.
Cream together shortening and peanut butter; add sugar and brown sugar. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture, blending thoroughly. Shape dough into 1-inch balls; roll in sugar. Place on ungreased cookie sheet; bake in preheated 375° oven for 10 to 12 minutes. Remove from oven; immediately place unwrapped kiss on top of each cookie, pressing down so that the cookie cracks around the edge. Remove from cookie sheet; cool. Makes about 4 dozen cookies.
Cook first 4 ingredients until thick. Remove from heat and add next 3 ingredients. Put mixture into pie crusts. Chill. Serve with Cool Whip.
Cook sausage in skillet; drain well and set aside. Combine next 5 ingredients, mixing well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add to dry ingredients, stirring until moistened. Knead in sausage.
Mix all ingredients together. Don't add water to dressing mix. Make balls the size of walnuts and place on cookie sheet. Bake at 350° for 15 to 20 minutes. Serve with Ranch dressing dip.
Drain juice from oranges; mix with pudding mix. Cook this mixture until thickened over low heat. Slice cookie dough thin and place, overlapping, on pizza pan. Press dough flat; bake at 350° for 8 to 10 minutes. Cool crust.
Prepare rice as directed on box. Cook bacon until crisp, reserving 1/2 cup grease. Saute bell pepper and onions in bacon grease. Add salt, garlic salt (if desired), pepper and soy sauce. Beat eggs together and pour into mixture and scramble. Pour into rice and mix together. Crumble bacon and mix. Makes a large dish.
Cream butter and sugar in a large mixing bowl. Mix in egg yolk. Add flour, cinnamon and vanilla. Blend thoroughly. Spread dough in a greased jelly roll pan. Spread slightly beaten egg white over top of dough. Sprinkle with sugar and pecans. Bake at 350° for 20 to 30 minutes. Remove and slice immediately into bars.
Mix first 4 ingredients. When ready to serve, add carbonated water. Pour this over ice in a large punch bowl. Serves 40 to 45.
Mix flour, sugar and salt. Add shortening to flour mixture. Mix with fork or pastry cutter until small like peas. In separate bowl beat with fork, water, vinegar and egg. Add mixture to flour mixture. Cover hands with flour and shape into ball. Refrigerate at least 1/2 hour before rolling out. Separate into 4 balls. This makes 4 crusts or 2 pies. This dough can also be frozen up to 2 months. Eat and enjoy pie.
Combine flour, cornmeal, sugar, baking powder, soda and salt. Combine buttermilk, egg whites and oil. Stir into dry mixture just to moisten. Fold in corn. Bake in muffin cups at 400° for 25 minutes.
Cook ingredients together until a few drops will form a soft ball when dropped into cold water. Remove from heat; cool. When candy is slightly warm, beat until it begins to get creamy, then pour into buttered pan or pour on a damp cloth and shape into a roll. When firm, cut into small pieces.
Mix all together. A cast-iron skillet works best. Add some oil to lightly cover bottom. Get hot. Drop 1 tablespoon of batter in three areas of skillet. Will cook like pancakes. When bubbles form and edges turn brown, flip with a spatula. Brown on that side. Take up. Add more oil for next three cornbread. Continue until done. Makes about 21 circles.
Roll crescents out thin. Mix chicken, cream cheese, onion and celery together. Place 1 or 2 Tbsp. of chicken mixture in center of large end of rolls. Roll up and tuck under. Dip bundles in melted butter and roll in Pepperidge Farms stuffing.
Place all ingredients in large bowl and marinate with dressing and seasoning. Cover and keep in refrigerator overnight.
Combine milk, egg and biscuit mix in bowl. Cut each bread slice in half diagonally and dip in batter, coating completely. Heat shortening in skillet. Saute bread until golden brown and puffy, about 3 minutes on each side. Serve with maple syrup.
Brown meat and onions, drain. Mix Hidden Valley ranch mix and taco seasoning into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. This is delicious served with Baked Tostitos chips. Of course that does add a few calories. Makes 12 one cup servings.
In large glass bowl or punch bowl, crumble angel food cake to pieces. Put a layer in bottom of bowl. Mix vanilla pudding by directions on box. Wash and hull strawberries. Cut them up in halves. Layer cake pieces, pudding mix, strawberries, then Cool Whip, until all are mixed. Be sure Cool Whip is on top. Keep 1 strawberry for decoration.
Mix peanut butter and powdered sugar; crumble. Prepare instant pudding according to package directions. Spread most of crumbles on bottom of baked pie shell. Pour pudding (prepared according to directions) over crumbles. Cover with Cool Whip and sprinkle with remaining crumbles on top of Cool Whip. Chill 1 hour.
In saucepan, melt margarine; add onion, garlic and tarragon and cook for 1 minute. Sprinkle chicken with salt and pepper and add to the pan and cook for 3 minutes. Remove from pan. Add wine, then return chicken and cook on the uncooked side. Cook chicken 3 minutes; remove from pan again. Mix bouillon, water, lemon juice, Worcestershire sauce and mustard; add cornstarch. Add sauce, chicken and carrots to pan and cook for 5 minutes, covered over low heat. Serve with rice.
Preheat oven to 350°. Spray 10-cup fluted tube pan with no stick spray. In large bowl, mix flour, cinnamon, baking powder, soda and salt. In medium bowl with wire whisk, beat brown sugar, egg substitute, applesauce and vanilla until smooth. Stir egg substitute mixture, shredded carrots, pineapple with its juice and walnuts into flour mixture just until flour is moistened. Pour batter into tube pan. Bake 65 minutes. Cool on wire rack 10 minutes. Remove cake from pan. To serve, sprinkle top of cake lightly with confectioners sugar. Makes 16 servings.
Combine all ingredients in large Dutch oven. Bring to boil and cook, uncovered, over low heat 1 hour, stirring occasionally. Chill. Yields 4 cups.
Preheat oven to 350°. In large bowl, mix shortening and peanut butter with a wooden spoon. Add both kinds of sugar. Stir until mixed. Stir in eggs and vanilla until mixed. Add flour, soda and salt; stir until well mixed. (You may need to use your hands.) Form dough into balls and roll in sugar. Place on cookie sheet and press lightly with a fork to form crisscross pattern. Bake for 10 to 12 minutes.
Cook macaroni as directed on package. Rinse with cold water. Toss with remaining ingredients. Cover and refrigerate at least 1 hour.
Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion. Cook 3 minutes, stirring often. Add cumin and cook 1 minute, stirring often. Add chicken and tomato. Cook 3 minutes, stirring often. Stir in minced cilantro, salt and ground pepper.
Combine sugar, oleo and milk and cook until soft ball. Add marshmallow cream and stir in until melted. Add nuts, coconut and vanilla. Stir in graham cracker crumbs. Drop by teaspoonful on wax paper.
Mix together first 4 ingredients. Roll into small balls. Dip in melted chocolate chips and paraffin.
Gradually add 4 cups of the sugar to milk, blending well. Mix in salt and extracts. Sprinkle remaining 1/2 cup sugar on board and knead fondant until smooth and creamy, working in the sugar. Wrap in aluminum foil and let ripen 24 hours in refrigerator. Stuff dates, top with walnut halves, coconut or bits of candied cherries. Makes enough fondant to fill 9 to 10 dozen dates.
Place chili in container of blender. Cover and process until smooth. Pour into 1 1/2-quart microproof bowl. Add cheese and hot pepper sauce. Cook on 50 (Simmer) for 4 to 7 minutes or until cheese is melted, stirring once during cooking time. Blend well. Serve with corn or tortilla chips. Makes 2 cups.
Fill 1/2 the pie shell with softened ice cream. Cover with a layer of sprinkles. Fill pie shell to top with softened ice cream. Top with Cool Whip. Place in freezer until hardened. Serves 8.
Combine sugar, cocoa and flour. Add egg yolks and Pet milk. Cook over low heat until thick. Add 2 tablespoons butter and vanilla. Place in ready baked pie shell.
Preheat oven to 350°. Sift together flour, baking powder, soda and salt. In mixing bowl, cream shortening and add sugar, creaming until light and fluffy. Add eggs and beat well. Add sifted dry ingredients alternately with combined orange juice and rind, beginning and ending with dry ingredients and mixing well after each addition. Fold in cranberries and nuts. Pour into 2 greased loaf pans. Bake about 1 hour or until pick stuck in center comes out clean. Our Thanksgiving favorite!
Beat butter and cream cheese in medium bowl until creamy; blend in flour. Refrigerate 1 hour. Roll into 24 (1-inch) balls and press each into mini muffin cup.
Preheat oven to 400°. Combine the butter, sugar, egg and vanilla. Mix well. Add dry ingredients, raisins, pecans and applesauce. Pour into greased muffin tins, filling cups about 2/3 full. Bake in preheated oven for 10 minutes. Yields 1 dozen muffins.
Precook lima beans, carrots, onions and celery in microwave for 10 minutes. (Cook per your microwave instructions). Cut up the celery and carrots and onion and mix all ingredients together. Cook about 45 minutes. Total calories = 2488. Total fat = 3.7 grams. Makes 14 cups. 2 cups = 356 calories, .6 grams fat.
Combine first 4 ingredients. Cook over medium heat until slightly thickened. Remove from heat. Stir in remaining two ingredients. Spoon over individual servings of ice cream.
Brown chuck and onion. Pour into greased quiche dish, stirring in seasoning mix. Add chilies. Beat milk, eggs and Bisquick and pour in. Bake 25 minutes. Top with cheese. Bake 10 minutes more until knife comes out clean, then top with sour cream, tomatoes and lettuce.
Mix with fork until it looks like thin cream, then add 2 cups flour. Divide dough and roll out between 2 pieces of wax paper. (This crust never fails.)
Mix graham crackers and melted butter and press in a 9 x 13-inch pan. Refrigerate for 20 minutes. Beat powdered sugar, vanilla, butter and egg until creamy; spread on crumbs. Refrigerate at least 20 minutes. Drain pineapple; spread on sugar mixture. Slice bananas on top (can sprinkle lemon juice to prevent darkening). Spread Cool Whip over all. Sprinkle on nuts and put pieces of cherries over top.
Mix all ingredients and simmer for two hours. Serve hot. May be stored in refrigerator.