HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cauliflower and/or broccoli into flowerets or bite size pieces. Steam cauliflower and/or broccoli until tender. Place cauliflower and/or broccoli in a lightly greased 2-quart casserole; sprinkle with ham. Melt 1/4 cup butter in a heavy saucepan. Blend in flour and cook until bubbly. Add cheese, stirring, until melted. Spoon sauce over ham. Combine bread crumbs and remaining butter; spoon over sauce. Bake at 350° for 30 minutes.
Mix together shortening, sugar and eggs. Add milk, vanilla, flour, baking powder, soda and salt. Mix well. Then add nuts, dates and cherries with juice.
Place apples in a greased 12 x 7 1/2 x 2-inch dish. Sprinkle with sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter. Sprinkle brown sugar mixture over apples. Bake at 350° for 40 to 45 minutes or until apples are tender. Serve warm or at room temperature. Can be served with cream or ice cream. Serves 10 to 12.
Mix the marshmallow cream with the peanut butter. Add Rice Krispies and mix thoroughly. Shape into balls. Refrigerate for awhile. Dip into melted chocolate. Lay on wax paper to dry. Can freeze them or store them in the refrigerator.
Soften margarine enough to mix with cracker crumbs. Mix sugar, margarine and crumbs to mealy; set aside.
Mix all ingredients and use to coat anything you oven-fry. It's economical and keeps well in airtight containers. You have the option to vary interests in tastes.
Mix dry ingredients well. Add slightly beaten egg whites, canola oil and buttermilk. Mix until smooth. Pour into hot canola oil-coated cast iron skillet. Bake in a 450° oven for 20 minutes to a golden brown.
Mix together the cake mix, oil, water, 1 package vanilla pudding and the eggs. Add the second box of vanilla pudding mix and poppy seed. Bake in greased Bundt pan for 45 minutes at 350°.
Mix. Set in fridge overnight. Bake 15 to 20 minutes in 350° oven.
Brown ground beef, green pepper and onion. Add remaining ingredients. Simmer for 30 to 35 minutes.
Peel the cucumbers and split them in half. Scoop out the seeds with a mellon ball cutter. Slice the cucumbers crosswise. There should be about 4 cups. Put the slices in a mixing bowl. Add the remaining ingredients and toss to blend. Add more seasonings, such as vinegar, sugar and so on to taste, if desired. Yield: 4 servings.
In baking dish, put sweet potatoes with juice from can. Dot with butter. Sprinkle brown sugar over sweet potatoes. Bake at 350° for 1/2 hour or until juice is thickened.
Blend shortening with flour. Slowly stir in juice, stirring until well blended. Add raisins and let simmer 10 to 12 minutes.
Cream shortening and sugar with mixer. Add eggs, milk and vanilla; mix well. Sift flour, baking powder and salt together, then add a cupful at a time to the creamed mixture, stirring until smooth. Chill overnight, if possible. Roll out and cut with your favorite shapes. Bake for 6 to 8 minutes at 350° on ungreased cookie sheet. Decorate with frosting or colored sugar.
Have margarine and eggs at room temperature. Cream margarine and sugar together. Add melted chocolate. Add eggs, one at a time, beating well after each. Add cold water and vanilla; mix well again. The batter may curdle slightly at this point, but it does no harm. Add sifted dry ingredients alternately with the boiling water. Batter will be very thin. Pour into a greased 8 x 11-inch pan. Bake for about 35 minutes at 350°.
Preheat oven to 450°. Fry seitan in oil until browned, about 5 minutes. Add onion, soup, pickles, catsup and okra. Bring to a boil and remove from heat. Pour into a 13 x 9 x 2-inch casserole dish and top with biscuits. Bake until biscuits are golden brown, about 8 to 10 minutes. Let stand for 5 minutes before serving.
Cook macaroni. Combine next 6 ingredients and add to macaroni. Stir well. Spoon into lightly greased 2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 45 minutes.
Preheat oven to 350°. Beat 1/2 cup butter until creamy. Add 3/4 cup brown sugar, white sugar and vanilla. Beat until light and fluffy. Blend in pumpkin. Add eggs one at a time, beating well after each egg. Mix together 2 1/2 cups flour, soda, baking powder, cinnamon and nutmeg. Stir into pumpkin mixture. Fold in 1 cup nuts and raisins. Spoon into 2 greased loaf pans.
Place rice in bottom of a greased 9 x 13-inch baking dish. Sprinkle onion soup mix on top of rice. Place chicken on top of soup-rice mixture. Brush the cream of chicken soup on top of chicken pieces. Pour water around chicken. Bake at 350°, uncovered, for one hour or until chicken is done. Watch it carefully and add a little water if the rice seems to get dry.
Mix first three ingredients (can be done ahead). When ready to serve, fold into Cool Whip. Delicious served with fresh fruit. If not all used, can be frozen.
Dissolve jello in water. Add softened cream cheese. Blend until only small specks of cheese are still showing. Refrigerate until cool, but not set. Fold in pineapple and nuts. Fold in Cool Whip. Place in jello mold.
Stir milk into softened cream cheese; stir in lemon pudding mix. Fold pudding and cream cheese into whipped cream. Add lemon extract and 2 tablespoons lemon zest. Pile high into crust. Garnish with remaining zest. Chill well. Makes 8 servings.
Place a slice of ham and cheese on each chicken breast. Roll up carefully, beginning at narrow end. Secure rolls with wooden toothpicks.
In blender, add 1 cup small ice cubes and remaining ingredients. Blend until smooth. Garnish with cherry.
Sift together dry ingredients. Cream sugar and shortening. Add egg and beat well. Add milk or orange juice, then flour. Mix well. Drop by teaspoon. Bake at 350° for 12 minutes.
Cook broccoli 5 minutes; chop fine. Add rest of ingredients and mix well. Bake in 2-quart dish 30 minutes at 375° or until set. You can use fresh broccoli.
Cook and drain pasta as directed on package in 3-quart sauce pan. Set aside. Spray same saucepan with non-stick cooking spray; heat over medium heat. Cook sausage in saucepan about 6 minutes, stirring occasionally, until brown; drain. Stir pesto sauce, water and pasta into sausage. Cover and cook over medium heat 5 to 8 minutes, stirring occasionally, until sausage is no longer pink in center. Sprinkle with cheese. Yield: 4 servings.
Cream oleo and sugar; add egg. Sift dry ingredients together and add to mixture. Add apples and nuts. Bake for 40 minutes in 350° oven in greased 8 x 11-inch pan.
Cream butter and sugar. Then add eggs, corn meal, water, vanilla, salt, and pecans. Mix well and pour into pie shells.
Peel and cook potatoes until tender. Drain and mash well. Add 1 1/2 cups of the Cheddar cheese, eggs, milk, salt and onions, blending thoroughly. Pour in casserole and top with the remaining cheese. Cook at 350° until brown, about 35 to 40 minutes. Can be stored uncooked in deep freeze or refrigerator until time to be used.
Sift with flour the baking soda, cinnamon, nutmeg and salt. Slice apples and place in large bowl. Add sugar and mix. Let stand for 10 minutes. Blend melted butter and eggs; add to apples. Add flour mixture and mix. Add nuts and raisins. Pour in a 10 x 14-inch pan, greased and lined with wax paper. Bake in preheated oven for 50 to 55 minutes at 350°.
Dissolve gelatin in water, add syrup, gradually add gelatin mixture to mayonnaise and blend well. Chill until slightly thickened. Fold in pineapple and cheese. Pour into 1 1/2-quart mold. Chill until firm. Can be made a day ahead.
Stew chicken until tender, remove from bones and cut into small pieces. Reserve broth. Using 4 to 6 tablespoons fat, fry onion, celery, cabbage and green pepper. Add salt and pepper to taste. Add soy sauce until vegetables look brown. Simmer for 30 minutes. Thicken broth slightly, add vegetables, mushrooms and a little more soy sauce. Let simmer for 1 hour. For 6 in family, use 2 pounds spaghetti. Cook until tender, then wash in cold water until it doesn't feel starchy. Drain. Fry in patties in deep fat. When brown on both sides, remove from fat and put on plate. Sprinkle shredded chicken over pattie, then dip broth and vegetables over patties. Serve while hot.
Brown ground beef, saving 1 to 2 tablespoons of drippings. Saute onions and garlic in drippings. Add crushed tomatoes. Add sauce. Add paste to onions and garlic. Add sugar and spices. Stir together well. Add ground beef; stir well. Let simmer for at least 3 hours. Serve over hot pasta.
Saute steak in oil (or without) until brown. Add onion. Stir in carrots.
In saucepan, slowly mix broth and cornstarch. Cook until slightly thickened (stirring constantly). Slowly pour in beaten egg. Stir once very gently. Remove from heat and top with onion. Serves 4.
In large bowl, combine 1 1/3 cups flour and yeast. Heat milk, sugar, Crisco and salt until just warm. Add to dry ingredients in mixer bowl. Add egg. Beat at low speed for 1/2 minute, then high speed for 3 minutes. By hand, stir in enough flour to make a soft dough. Place in a greased bowl; turn once. Cover; let rise until doubled, 1 to 1 1/2 hours. Punch down; turn out and cover. Let rest 10 minutes. Shape into desired shape.
Cream together margarine and sugar. Add flavorings and mix well. Add egg yolks; reserve egg whites for later. Mix well. Dredge fruit and nuts in 1 cup of flour, then add to mixture. Stir in remaining flour. Mix well. Beat egg whites until stiff peaks form. Gently fold egg whites into mixture. Place in baking pan. Bake at 325° for 1 1/2 hours. This will make one large or 2 small cakes.
Cream together the margarine and sugar. Beat in eggs. Beat in syrup, salt and vanilla. Stir in chips, nuts and bourbon. Bake at 375° for 40 to 50 minutes. Do not use deep dish pie crusts. Serve warm with whipped topping or ice cream.
Place chops in shallow dish. Combine ingredients and 1/4 cup water. Pour over chops, cover and refrigerate 3 hours, turning occasionally. Place chops on unheated rack of broiler. Broil 3 to 4 inches from heat for 5 minutes. Brush with marinade, turn and broil 3 to 5 minutes more.
Fry hamburger and onion. Salt and pepper. In 10 x 10-inch pan, spread refried beans. Put hamburger over top. Chop chiles and put over beans and hamburger. Spread cheese and taco sauce over. Bake 20 to 25 minutes at 450°. Immediately spread with sour cream, chopped green olives and chopped green onions. Serve on nacho flavored chips.
Set 2 racks in the middle and upper thirds of the oven and preheat to 350°. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats and pecans together with a whisk or fork. In a large bowl, beat the butter, brown sugar and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3 inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool. Yield: about 36 cookies.
Cream sugar and flour for 20 minutes. Add one egg at a time. Add flavor. Fold in 7-Up and lemon flavoring. Cook in tube pan (large). Cook for 1 hour and 15 minutes in 325° oven.
Cook tomatoes or juice, paprika, sugar, salt, onions and vinegar together a bit. Then add remaining ingredients. Cook 1 hour, then thicken with clear jell.
Mix beans and taco mix together. Place on the bottom of a casserole dish. Spread sour cream over bean and taco mix. Grate cheese and put on top. Cook at 325° for 25 minutes. Serve hot with nacho chips.
Add shortening to pan of hot applesauce until it dissolves. Remove from stove. Add soda dissolved in water to mixture. Add remaining ingredients. Stir slowly by hand until ingredients are well mixed. Add flour. Place in a tube pan that has been well-greased and floured. Bake for 1 1/4 hours at 350°.
Mix ingredients in large pan. Preheat oven to 375°. Turn oven back to 350° and cook for approximately 2 hours, stirring at least 3 times. Stir for the last time about 25 minutes before done.
Beat first 3 ingredients together well, then add next 2 ingredients. Stir well and add next 2 ingredients. Pour mixture onto grids of a preheated lightly greased waffle baker. Use a fork to remove waffles. Sprinkle baked waffles with confectioners sugar.
Coat pork with seasoning and brown in oil. Add both salsa and preserves to skillet; mix well. Cover and lower heat. Simmer gently 15 minutes.
Boil water with oil and salt. Then add flour all at once. Stir until it leaves sides of pan. Remove from heat and cool. Add 1 egg and stir until absorbed, then add the other egg the same way. Drop by small spoonfuls into your favorite vegetable soup and cover tightly. Let cook for about 15 minutes. Makes 16 dumplings.
Melt Velveeta	cheese and 1/2 stick butter. Pour over cooked broccoli.	Sprinkle crackers on top and pour 1/2 stick of melted butter over all. Bake 15 to 20 minutes at 350°.
Peel and cut up potatoes and cook until done, then drain. Cut up onion and bacon bits. Put oil and vinegar in a bowl. Add potatoes and stir potatoes together; serve while warm.
Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups flour. Beat until smooth. Mix in more flour to make dough easy to handle. Turn onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover with damp towel; let rise until double, about 1 hour. Punch down dough. Form into 2 loaves or 2 dozen rolls. Put in greased pans. Brush with salad oil. Let rise until double, about 1 hour. Heat oven to 375°. Bake loaves for 30 to 35 minutes. Bake rolls 20 to 25 minutes. Brush with butter.
Bring margarine, butter and sugar to a boil. Separate crackers on foil on a jelly roll sheet. Sprinkle mixture over crackers and top with chopped pecans. Bake at 350° for 15 minutes. Separate with a knife.
Mix jello and pineapple in pan and heat until jello dissolves; let cool. Mix cottage cheese, Cool Whip and pecans. When jello has cooled, add cottage cheese mixture to it; mix together well and put in refrigerator until congealed.
Melt butter; add flour; cook until bubbly. Add milk; cook until smooth, using a whisk. Boil 1 minute. Cut cheese in small pieces; beat into hot cream sauce, using electric beater at medium speed about 10 to 12 minutes. Add beer, a little at a time. Keep beating until of good, thick consistency. Boil potatoes; peel and chop. Pour sauce over potatoes. Mix by hand. Use generous amount of sauce, as you don't want potatoes to be dry. Pour in greased casserole. Bake in 350 degree oven until bubbly. Any leftover sauce is good over vegetables. Will keep in refrigerator 2 to 3 days.
Mix in bowl all ingredients in order. Mix thoroughly. Add extra saltines, if needed. Garnish with whole saltines and cherry tomatoes. Chill and serve.
Cut 2 unpared medium zucchini lengthwise in half. Cook covered in 1 inch boiling salted water for 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. Serves 4.
Beat in large bowl until very stiff. Pour egg yolk mixture over whites, while folding in with rubber spatula. Bake in ungreased pan at 350° for 1 hour and 15 minutes.
Mix all dry ingredients; cut in shortening until it looks like fine cornmeal. Beat eggs; add milk and vanilla. Mix this with other ingredients just until all is mixed together.
Let rhubarb and sugar set 2 or 3 hours, then boil until done. Add strawberry Jell-O and Kool-Aid. Put into glasses.
Drain artichoke hearts from can. Cut into small pieces. Mix all ingredients in a glass bowl. Place in microwave 2 minutes. Ready to serve. Use Wheat Thins as well as any crackers you prefer.
Dice or flake crab meat; add other ingredients. Toss well. Chill.
Use juice from peaches for cake mix. Prepare pudding as directed. Place peaches in 9 x 9-inch baking dish. Then pudding, then pour cake mix over. Bake at 350° for 45 to 55 minutes. Good with Cool Whip.
In medium saucepan, bring 2 quarts water to a boil. Add celery, carrot, onion, salt and bay leaf. Simmer for 10 minutes. Add shrimp. Cook 1 to 2 minutes after water returns to a simmer or until the shrimp are opaque in center. Drain.
In skillet, melt margarine. Add scallions and ham; saute for 1 minute. Add kidney beans and rice. Season with salt, pepper and hot sauce to taste. Toss until heated through.
Mix dry ingredients. Add egg and corn. Fry in deep fat. Serve with syrup.
Note: If desired, add 6 1/2 ounces tuna, drained and flaked.
Melt butter and chocolate chips; let cool slightly. Add colored marshmallows and mix to cover with chocolate, being careful not to stir too much. You do not want marshmallows to melt. Divide mixture onto 4 pieces of waxed paper and roll each into a log. Chill. Remove from waxed paper and cut into 1-inch slices.
Mix flour, soda and salt. Cream oleo, sugar, egg, vanilla and sour cream. Combine two mixtures together. Roll out to 1/4-inch thick and cut into desired shapes with cookie cutters. Place on greased cookie sheet and bake 6 minutes at 375°. Ice cookies when cooled.
Simmer sugar, water and zest of 1 orange until thickened. When peel is well glazed, separate and let cool on wax paper. Works equally well with lemon
Whip together cheesecake filling and Cool Whip. Take large flat baking dish (13 x 9-inch); sprinkle graham cracker crust package in bottom of dish. Put 1/2 of cheesecake filling mixture on top of crumbs; level out. Put 1/2 of cherry pie filling next; level out. Place remainder of cheesecake filling; level out. Follow with remainder of cherry pie filling. Chill and serve.
Whisk together flour, sugar, soda, baking powder and salt; set aside. Combine orange juice, oil, vanilla, yogurt, egg and blueberries. Combine all ingredients together until moistened. Spray muffin cups and bake at 400° for 18 to 20 minutes. Muffins can be sprinkled with sugar before baking or can be iced with powdered sugar icing after baking.
Mix sour cream, lemon juice, salt, sugar and pineapple. Add nuts, cherries and bananas. Fold in Cool Whip. Pour in 9 x 13 x 2-inch container (greased with mayonnaise). Cover and freeze. Put in refrigerator 1/2 hour before serving. Slice and serve. Delicious and kids love it.
Place all dry ingredients together and sift into bowl. Add eggs, milk and salad oil; mix until no lumps. Place in a greased 8 x 12-inch pan; bake in heated oven at 400° for about 30 minutes. Serves 8.
Preheat oven to 425°. Combine cornstarch and cinnamon in small pan. Stir in apple juice. Heat until thickened, stirring constantly. Add to sliced apples. Turn into pastry lined pan; dot with margarine. Top with pastry. Bake for 10 minutes at 425°, then for 35 to 40 minutes at 375°.
Preheat oven to 350°. In large skillet, heat oil over medium heat. Add next 5 ingredients; saute until onions are just brown. Stir in chicken and remove from stove.
Chop onion and green pepper. Mix all ingredients except oil. Shape into 6 patties. Brown patties on both sides in just enough oil to keep from sticking.
Drain juice from pineapple. Blend together juice, pudding and Cool Whip until smooth. Fold in pineapple, marshmallows and nuts.
Combine sugar and oil in a large bowl. Add eggs one at a time. Mix well after each. Add vanilla and melted chocolate. Blend well. Combine dry ingredients. Stir into mixture. Add nuts and stir. Sift powdered sugar on waxed paper. Roll dough in small balls, then in powdered sugar. Bake on greased cookie sheet at 350° for 10 to 12 minutes.
Make yellow cake. When done, right from the oven and still hot, poke holes on top of cake. Use back of knife or spoon, then pour pineapple over cake.
Combine the ingredients one at a time, beating well. Pour batter into a large preheated greased skillet. Bake at 450° until golden brown, about 25 to 30 minutes.
Mix all ingredients. Cover and chill for 2 hours before serving. Makes 1 1/4 cups of dressing.
Brown ground beef together with onions and bell pepper. Add the rest of the ingredients, except spaghetti. Stir, blend, cover and simmer for 1/2 hour. May need to add a little water. Then boil dry spaghetti in salted water, uncovered. Drain when tender. Dip out extra fat from meat mixture. Add spaghetti and stir. Ready to serve. Serves 6 people.
Mix all ingredients into a boiler; simmer for 1 hour on lowest heat. Cool, then refrigerate. Serve on your favorite crackers (i.e., Ritz, Breedans).
Grind nuts, frozen peas and onion. Add to other ingredients. Bake in greased pan for 1 hour at 350°.
Cut marshmallows in small pieces. Fold into well-beaten egg whites. Spread over pie. Bake at 300° for approximately 12 minutes.
Beat cream cheese, sour cream, Italian seasoning and garlic powder together. Spread evenly in a 9 or 10-inch pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, scallions and green or red pepper. Bake in 350° preheated oven for 10 minutes. Top with cheese and bake 5 minutes more or until cheese is melted and mixture is heated. Serve hot with deli-style tortilla chips.
Cook hamburger with taco seasoning; drain. Layer meat with refried beans, cheese, beans and chips. Bake in 350° preheated oven 20 minutes. Garnish with olives, sour cream, tomatoes and guacamole.
Mix the graham cracker crumbs, melted margarine and sugar and vanilla well. Pat into a 9 x 13-inch pan or baking dish. Beat the cream cheese and sugar well; it should be creamy. Blend in Cool Whip and spread evenly on graham cracker crust. Spread cherry or blueberry pie filling over top of mixture and refrigerate.
(Use a large Tupperware bowl.) Put flour in bowl; make a well. Scald milk, cool with water. Add sugar, salt, eggs and yeast. Pour liquid into well. Do not stir. Seal the bowl and whisper air. Leave until seal pops up, usually takes 1 hour. Melt oleo, pour over dough. Stir with wooden spoon. Add enough flour until not sticky. Seal again and leave set until seal pops off. Make into rolls, bread or cinnamon rolls. Bake at 400°.
Crush macaroons and mix into softened ice cream; fold in coffee liqueur and Cool Whip. Put in parfait glasses; cover with foil and freeze.
Shell and clean oysters; put in pot with 1 cup water, lemon juice and half of the salt; simmer about 5 minutes. Soak the onions in 1 1/2 cups of boiling water with 1/2 of the salt for about 5 minutes. Drain well and saute in oil about 3 minutes. Then add to oysters; add vinegar, allspice, pepper, garlic, jalapeno peppers and 1 tablespoon jalapeno juice. Cover and let stand 24 hours. Serve with crackers and Tabasco sauce or other hot red sauce.
Wash and dry the chicken. Brown well in oil in a heavy pan. Add salt and pepper to taste. Mix tomato sauce, olives, and cinnamon. Combine chicken and sauce in a covered oven dish. Bake at 325° (gas 3) for 1 1/2 to 2 hours, turning occasionally. Chicken is done when meat falls away from the bone. Serves 4 to 5.
Blend together the first 4 ingredients. Sift together the remaining ingredients. Stir in with the first mixture. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Place first 6 ingredients in crockpot. Cook on low for 7-8 hours. 30 minutes before serving, add milk and cheese; stir. Serve with French bread.
Mix together and roll in logs. Chill. Slice and bake at 350°.
Slice peaches and arrange in unbaked pie shell. Sprinkle with sugar. In a bowl, mix sour cream, eggs, 1 cup sugar, vanilla and flour with a fork or wire whisk. Pour over peaches. Bake at 425° for approximately 30 minutes.
Mix sugar, vinegar and salad oil. Cook a few minutes. Cool and add remaining ingredients. Let stand 24 hours.
Spread cream cheese in pie plate. Add crab meat; save a few pieces of crabmeat to put on top. Then pour cocktail sauce over crabmeat. Sprinkle the remaining crabmeat on top. Serve with crackers.