HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook complete package of frozen mixed vegetables in 5 cups chicken broth and 2 tablespoons chopped	onion for 5 minutes. (Broth can be canned or made from bouillon cubes.) Thicken with flour mixed with 1 cup milk. Season with salt and pepper to taste.
Separate pita bread into single sheets. Place under broiler to warm. Flip before toasted. Remove when bread is hot, yet still soft. Butter generously on inner side only. Cut each circular side into eighths. Sprinkle triangles with Parmesan cheese. Place on foil and put under broiler. Remove when toasted and crunchy. Serve warm or cold.
Combine all dry ingredients together; stir. Add water, oil and nuts to the dry ingredients. Fold in the pumpkin; mix well. Pour into 3 loaf pans. Bake at 325° for 1 1/2 hours. May need slightly less time in the oven.
Sprinkle strawberries with powdered sugar; stir gently. Cover and refrigerate 2 hours. Just before serving, beat whipping cream in chilled bowl until stiff. Stir in liqueur gradually. Fold in strawberries. Makes 6 servings.
Mix oil, onion, eggs and salt in large bowl. Add parsley, cheese and Bisquick. Add zucchini and fold in. Pour into sprayed glass pie pan. Bake at 350° for 45 minutes.
Combine cherry and pineapple juices to make 1/2 cup juice. Combine 2/3 cup sugar with flour; add the juice and cook until thick. Stir in gelatins and continue stirring (while liquid is hot) until gelatin is thoroughly dissolved. Add the fruits and pecans. Pour into baked pie shells and place in the refrigerator until congealed thoroughly. Serve with whipped cream on top.
Dissolve yeast in warm water. Add milk, sugar, oil and salt. Add enough flour to make dough. I sometimes use 1/2 of whole wheat flour along with the white flour. Knead until smooth. Let rise in a greased bowl. Roll out to about 3/8-inch thick. Cut with a round cookie cutter. (I use a large mouth jar ring.) Add a bit of margarine to each, fold in half and place on a cookie sheet. Let rise again. Bake at 375° until brown, 12 to 15 minutes. Rub tops with margarine when you take out of oven.
Saute onion, pepper and celery in a small amount of butter. Cook spaghetti in chicken broth. Arrange layer of spaghetti in large baking dish, then layer of sauteed vegetables. Next layer of diced chicken. Top with mushroom soup. (May be frozen at this stage.) Top with shredded cheese and bake at 350° for 30 minutes.
Cut steak (frozen) into 1/4-inch slices, approximately 3 inches long. Cut and seed peppers into 1-inch cubes. Shake and coat steak in cornstarch. Cut onions into 1-inch cubes. Dissolve bouillon cubes in water.
Mix stuffing mix and melted butter. Spread 1/2 of the mixture in a 9 x 13-inch pan. Mix sour cream and soup. Spread zucchini slices in pan over the stuffing mix. Spread soup mix over zucchini. Top with cheese slices and spread remaining stuffing mixture on top. Bake at 350° for 45 to 60 minutes or until zucchini reaches desired doneness.
Put dry pudding mix in bowl. Dump in crushed pineapple and stir. Add marshmallows and mix well. Fold in Cool Whip. Pour into a graham cracker pie crust. Refrigerate 2 or 3 hours. This makes 2 pies and will keep 2 weeks. If desired, sprinkle with coconut.
Cover beans in water and soak overnight. Drain and re-cover with water. Add a smoked ham hock and simmer slowly 4 hours or until beans are tender. Add salt and pepper to taste.
Mix all ingredients and bake in greased 13 x 9 x 2-inch pan at 350° until golden brown, about 25 minutes. Cut into triangles.
Pour all into a mixing bowl and beat at high speed just until batter is smooth. Pour into a greased and floured skillet. Cook at 350° until light golden brown. Let sit for 5 minutes, then loosen edges and turn out upside down. Serve with favorite fruit and whipped cream.
Combine all ingredients and bring to boil. Pour over beets and boil for 10 minutes, then pack in jars and seal.
Combine all the ingredients. Bake at 350° for 1 hour. Halfway (30 minutes into baking time) take out of oven, stir and place back in oven.
Preheat oven to 350°. In a large bowl, combine all ingredients; mix well. Turn into a greased 2-quart baking dish. Cover. Bake 30 to 35 minutes or until hot and bubbly. Refrigerate leftovers. Makes 6 servings.
Put in square pan in oven at 350° for about 20 minutes with butter, salt, pepper and onion salt. When done, put cheese over potatoes. Let melt and serve hot.
Blend flour, sugar, soda and salt in a large mixing bowl. Stir in cereal and add buttermilk and eggs. Mix until all dry ingredients are moist. Batter may be stored in refrigerator up to 6 weeks in a nonmetal bowl. Bake at 400° for 15 to 20 minutes in greased muffin tins filled 2/3's of the way full. Makes 4 dozen.
Brown ground chuck, mushrooms and chopped onion in a skillet until done. Drain and pour into a large bowl. Mix Ragu into ground meat mixture. In a large casserole dish, layer half of meat and Ragu mixture in bottom of dish. Add half the shredded cheese. Layer remainder of meat and Ragu mixture over cheese and top off with rest of cheese on top. Bake in a 350 degree oven for approximately 15 minutes until cheese is melted and bubbly.
Beat low speed for 1 minute. Pour in floured and greased Bundt pan. Bake at 375° for 1 hour.
Preheat oven to 350°. Sift together all dry ingredients. Add vanilla, vinegar, water and oil to mixture. Mix well. Pour into greased and floured 8 x 8-inch pan. Bake 25 minutes. Ice with your favorite topping.
Put all ingredients in microwave bowl except nuts. Microwave at Medium power for 3 to 5 minutes. Stir in nuts; pour into greased 8 x 8-inch dish. Refrigerate until set. Cut into squares.
Make instant potato soup from first 3 ingredients. Add soups, salt, pepper and broccoli. Warm to desired temperature. Serve.
Place popped corn in a large mixing bowl or roasting pan; set aside. Combine sugar and corn syrup in medium saucepan. Add remaining ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 5 minutes. Pour immediately over popcorn. Stir gently with long spoon until all kernels are coated. (Be careful, mixture is hot and sticky and will burn you.) Spread on waxed paper.
Preheat oven to 400°. Lightly grease 8 (5 ounce) custard cups. In medium bowl, with rotary beater, beat eggs, milk and oil until well combined. Sift flour with salt over egg mixture; beat just until smooth. Pour batter into prepared custard cups, filling each about half full. Bake on large cookie sheet for 45 to 50 minutes or until deep golden brown. Serve hot.
Cook and brown like you want it, stirring constantly. Have ready 1 cup Carnation milk, warmed. Add this to the butter and sugar mixture. This will cause the mixture to be lumpy. Cook slow and stir until it boils. Cook about 10 minutes. Take off heat and beat with mixer. (I test by adding a few drops in cup of cold water.)
Cook broccoli according to directions on box. Add cheese and 1/2 stick of butter to broccoli and stir until melted. Pour mixture into casserole dish. Crumble crackers on top of mixture. Melt remaining butter and then pour on top of crackers. Cook in oven at 350° for 25 minutes or until bubbly.
Heat oven to 350°. Grease pie plate, 9 or 10-inch. Beat all ingredients in a blender until smooth on high. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipping cream if desired.
Cream together oleo and sugar. Add eggs; blend well. Add flour, baking soda, salt and bananas. Grease and flour loaf pan. Bake at 350° for 55 minutes.
Cream the cream cheese and sugar until light and fluffy. Add peanut butter and milk. Beat until smooth. Prepare Dream Whip according to directions and fold into mixture. Turn into crust. Chill.
Put all ingredients in a double boiler and just melt chocolate. Do not cook. This is to be used for hot fudge cake or ice cream.
Cut bacon into 2-inch pieces and fry until crisp. Drain on paper towels. Wash fresh spinach, removing any tough stems and drain good. If using frozen spinach, thaw. Grease a shallow baking dish and arrange spinach over the bottom. Sprinkle salt and pepper over it. Alternate tomato and cheese slices over the spinach to cover it. Sprinkle bacon on top. Bake, uncovered, at 375° for 20 minutes or until the cheese is melted and the spinach tender. Serves 6.
Saute corn, onions and green pepper in bacon fat for 5 minutes. Add remaining ingredients and heat through.
In a large bowl, combine flour, sugar and salt. Cut shortening into this. Beat egg and add 1 cup warm water. Mix 1/4 cup warm water with 1 package yeast and 1 teaspoon sugar. Make a hole in the center of flour mixture and pour all liquids in hole. Stir (may now put in greased container and place in refrigerator).
In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5 to 10 minutes.
Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until tender.
Melt 1/4 stick margarine and add all ingredients except 1/4 stick margarine and cornflakes. Mix well. Put in baking dish. Melt second 1/4 stick of margarine. Add cornflakes. Stir. Spread cornflake mixture on top. Bake for 40 minutes at 350°. May add sliced mushrooms to top of casserole, during last 10 minutes of baking time. Saute mushrooms in a little butter, for a few minutes beforehand.
Wash shrimp. In large steamer, layer shrimp and lettuce. Pour beer over top. Cover and heat to boiling. Steam shrimp 15 to 20 minutes or until pink. Drain shrimp, reserving 1/4 cup liquid.
Drain pickles; wash, slice thick. Put back in jar and add all the other ingredients. Shake until the sugar has dissolved. Set in refrigerator for 5 days before use.
Layer hamburger and lettuce with tomatoes and cheese. Do not mix or add dressing and Doritos on top until time to serve.
Mix 1 cup hot water to 1 cup cornmeal. Stir well. Add shortening, salt and sugar. Dissolve soda in buttermilk and add to mixture. Add eggs last. Bake 30 to 40 minutes at 375°. Spoon hot from pan to serve.
Mix the ingredients well. Refrigerate. Make the day before for best flavor. Also use as a topping on baked potato.
Mix cornstarch with water and set aside. Combine sugar and milk in double boiler. Bring almost to a boil, stirring constantly.
Wash and dry spinach. Toss with hard-boiled eggs and crisp and crumbled bacon.
Stew slowly for 2 hours. Chop 2 pounds catfish into bite size chunks. Add catfish to stew. Simmer for 20 minutes without stirring.
Drain pickles in strainer. Put pickles in large bowl. Add sugar and Tabasco sauce; stir several times. Let set overnight. Pickles may be put in small jars or back in gallon jar.
Brown meat. Add onion; cook until onion is done. Stir in seasonings, tomatoes, soup and rice. Simmer 5 minutes, stirring occasionally. Put into baking dish. Top with cheese and broil. Serves 3 to 4 people.
Brown and drain sausage. Beat eggs. Add mustard, salt and milk. Add bread cubes and stir in cheese and sausage. Set in refrigerator overnight in a 9 x 13 x 2-inch pan. Bake at 350° to 45 minutes. Allow to stand before serving.
In a large pot, boil potatoes and onion in the water until tender. Do not drain off the water. Add the soups and heat until soup dissolves. Add shrimp and simmer until shrimp is red throughout. Stir in pepper and horseradish. Serves 4 to 6.
Combine sour cream, cool whip, pudding and milk well with mixer. Layer cookies, bananas and pudding mixture in a bowl. Top with a few cookies. Keep refrigerated.
Peel, core and quarter apples.	Combine all ingredients in a pressure cooker. Cover and bring up to high pressure. Cook 1 minute. Release pressure naturally. Remove the cinnamon stick. Serve warm or chilled. Makes 3 cups.
Serve hot or cold. Melt butter in large saucepan, cook onion several minutes. Add potatoes, carrots, salt and pepper and broth. Bring to a boil. Reduce heat; simmer for 30 minutes until vegetables are done. Puree in blender. Return to pan. Add milk and heat to serving temperature if desired. Garnish with shredded carrots. Makes 8 servings.
Combine all ingredients, mixing well. Spoon mixture into a greased 2-quart casserole. Bake at 325° for 1 1/2 hours or until slightly firm.
Beat eggs, 1 cup sugar and spices until blended together. Stir in remaining ingredients; beat well. Pour into an unbaked 9-inch pie crust. Cover with the other crust. Make vents. Bake at 350° for 15 minutes; reduce heat to 300° and bake 30 minutes longer.
Combine all of the ingredients and blend well. Chill until served. Serve on a bed of lettuce.
Grease omelet pan. According to how many people you are serving, judge the number of eggs and milk to be used. (Should be about like if you were to scramble an egg.) Beat eggs well and add cheeses, tomatoes, bacon, onion, salt, pepper, Worcestershire sauce, garlic powder and peppers. Mix all of this together well. Pour equal amounts in each side of omelet pan. Cook on top of range for approximately 7 minutes, then place in 350° oven for an additional 7 minutes or until omelet is done.
Marinate meat for 3 or 4 hours, turning several times. This is great for steak or for chicken to cook on the grill.
Cream brown sugar and butter. Add egg and mix well. Add sifted dry ingredients alternately with combined buttermilk and vanilla. Stir in rhubarb. Stir in nuts if being used. Pour into greased 8 x 12-inch or 9 x 14-inch baking pan. Sprinkle with 1/2 cup granulated sugar mixed with cinnamon. Bake in 350° oven for 35 to 40 minutes.
Preheat oven to 350 degrees. Cook ground beef until no longer pink. Drain liquid from beef. Layer as you would lasagna. Beginning with beef mixture, tortillas, then cheese ending with cheese. Cook for 30 minutes in 350 degree oven.
Sift all dry ingredients into a bowl. Combine the shortening and the dry ingredients with your fingers. Puree the bananas and add to the flour and shortening, along with the well-beaten eggs. Fold the liquid into the dry very quickly (do not overmix). The batter should resemble muffin batter. Place into loaf pan and bake at 350° until a toothpick is inserted into the middle and comes out clean. Remove from pan and cool on a rack.
Preheat oven to 350°. Mix all ingredients together in a 2-quart baking dish. Cook for 1 hour. Serves 8.
Cook 1 box of raisins with enough water to reserve 1 cup of juice after raisins have simmered about 15 minutes. Set aside to cool. Mix the sugar, butter and eggs. In a large bowl, mix the flour, soda, cinnamon, salt and vanilla. Mix this to egg mixture with 1 cup raisin juice. Stir in (by hand) all the raisins, and as many nuts (1 cup or more) as you like. Bake at 325° in tube pan for about 1 hour or until done. This can be stirred by hand, and it keeps well.
Combine sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla and salt in a large bowl; beat at medium speed with electric mixer 5 minutes or until smooth. Fold in berries. Spoon into pastry shell. Bake at 400° for 25 minutes.
Mix peanut butter and confectioners sugar. Add melted margarine. Shape in small balls. Chill for 1 hour or longer. Then melt chocolate and paraffin. (I use a bamboo skewer to dip each ball.) Place on wax paper. Roll in chopped nuts if you like nuts after dipping in chocolate. Refrigerate or freeze. Makes about 75.
Sift together flour, baking powder, soda, cinnamon and salt. Combine oil and sugar and mix well. Add eggs one at a time. Beat well after each addition. Gradually add dry ingredients. Mix well. Add 2 cups grated carrots and nuts. Pour into 3 (8-inch) pans, greased and floured. Bake at 350° for 45 to 50 minutes or until done.
Mix together and bake in unbaked pie shell at 350° for 40 to 45 minutes.
Cook and crumble bacon. Wash and cut broccoli into bite size pieces. Put into a large container with the raisins, sunflower seeds and bacon.
Cut orange or lemon into slices. Put one or two cups of juice into the pitcher. Add 3 more cups of juice for every cup of seltzer or club soda. Chill juice.
Cook squash with onions according to directions, omitting salt; drain well, pressing between paper towels. Combine squash mixture, mayonnaise and next 4 ingredients in lightly greased 2-quart pan. Combine crackers or bread crumbs and butter over top. Bake at 350° for 20 to 25 minutes.
Put all ingredients in bowl and mix well. Spread into greased 9 x 12-inch pan; pour on topping. Bake at 350° for 30 minutes.
Mix together and pour into unbaked pie shell, either 10-inch or 2 (8-inch). Bake 1 hour at 300° or until done in the middle.
Using a high flame, heat a well greased frying pan and add salt. Scramble egg, add roast pork, onions, bean sprouts and rice. Stir-fry for 2 minutes. Add soy sauce, m.s.g. and pepper. Cook and stir for 1 minute. Can use chicken, turkey or ham in place of pork.
Combine beef and seasoning mix in a large skillet. Cook over medium heat, stirring occasionally, 2 to 3 minutes or until beef is done. Combine one package of macaroni and cheese and sour cream in a bowl. Spread over bottom of an 8-inch square baking dish. Top with beef mixture. Spread remaining package of macaroni and cheese over beef and top with tomatoes, nacho chips and cheese to cover casserole. Bake at 400° for 20 to 25 minutes.
Combine cooked chicken, broccoli, soup and water chestnuts. Put in greased 8x8 pan. Top with cheese slices. Combine bisquick and butter, sprinkle over cheese. Bake at 400 degrees for one hour or until hot and bubbly. To double batch use a 9x13 pan.
Mix sugar, eggs and milk. Add crumbs. Dot with butter. Sprinkle with nutmeg. Bake in greased casserole in 375° oven until knife slid in middle comes out clean.
Preheat oven to 350°. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray. Arrange bread cubes over bottom of pan. Sprinkle with cheese and top with 2 ounces bacon. In medium mixing bowl beat together milk, eggs and seasonings; pour egg mixture into pan and sprinkle with remaining 2 ounces bacon. Bake for 45 to 50 minutes (until top is browned and knife inserted in center, comes out clean).
Cook the ground beef and onion until brown. Add other ingredients. Simmer until liquid is rather thick.
Beat egg, add a little milk, cinnamon and mix with bread. Grate small apple. Spray pan with Pam, pour batter on pan, put grated apple on top. Bake at 350° until done.
In large bowl, beat margarine and peanut butter with mixer for 30 seconds. Add sugars, beating until fluffy. Add egg, milk and vanilla, beating well. Sift together dry ingredients. On low speed, add flour mixture to peanut butter mixture, beating well. Chill for 1 + hours for easy handling. Heat oven to 375°. Shape dough into 1-inch balls. Roll in additional white sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are firm. Immediately press chocolate Kisses on top of each cookie. Place cookies on cooling rack to cool.
Mix each of the jellos with 1/2 cup hot water. Add pineapple to the lime jello. Add juice and enough water to make up 1 1/2 cups cool water. Add the cream cheese to the lemon jello. Mix well, then add 1 1/2 cups cold water. When halfway set up, put in dish. Put red in first, then spoon in lemon and then put lime on top.
Mix dry ingredients. Add water and Mazola; mix quickly into dry ingredients. Toss onto floured board and roll to desired thickness. This recipe makes one small double-crust pie.
Slice cucumbers and layer with sliced onions in glass jars. Prepare mixture of remaining ingredients and pour over cold; do not cook or boil anything. Cover and refrigerate for 5 days. Pickles will then be ready to use. Keep in fridge.
When baking chocolate cakes, try dusting greased cake pans with cocoa instead of flour, so the dark cake is not spotted on the bottom.
Bring ingredients to boil. Cook to soft ball stage. In a large bowl (I spray with pan coating, Pam), pour in puffed rice while mixture is cooking. Pour over puffed rice. Mix. Rinse hands in cold water; form balls.
Mix sugar, shortening, milk, eggs, cream of tartar, soda, salt and vanilla. Add flour to make a soft dough.
Mix together flour and sugar and press in 9 x 9-inch pan. Bake at 350° for 15 minutes. Cool. Cream together cream cheese and confectioners sugar. Fold in Cool Whip and spread mixture over crust. Mix lemon pudding mix and milk until thick. Spread mixture over cheese mixture. Top with remaining Cool Whip and grated walnuts. Chill.
Mix and bake chocolate cake mix according to package directions into 2 round layers. Cool. Pour the can of condensed milk evenly over each layer -- 1/2 per layer. Place first layer on serving plate and spread one half of frosting on top only. Repeat with second layer and place on top of first. Whip cream with the sugar, until stiff peaks form. Spread over entire cake. Shave Skor bar over the top. Chill until ready to serve.
Mix sugar, flour, baking soda and salt. Add eggs and pineapple; mix well. Pour into 9 x 13-inch pan. In small mixing bowl, mix brown sugar and nuts; then sprinkle over cake batter. Bake at 350° for 30 to 35 minutes. While cake is baking, bring oleo, milk, sugar and vanilla to rolling boil in saucepan. Pour this over hot cake when it's done. Let cool.
Combine cream cheese, egg, salt, milk, pumpkin and spice in food processor. Process until well combined, then add water and process. Pour over baked crust and bake about 50 minutes or until filling is barely set in center.
Pour cereal into large bowl and set aside. Melt chocolate chips in microwave until partly melted. Add peanut butter and butter; melt completely. Stir. Pour hot, melted mixture over Chex and stir carefully until all Chex are coated. (This will take several minutes; a rubber spatula works best.)
Beat eggs. Stir in and blend other ingredients. Chill for 1 hour. Drop by teaspoons onto cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix water and yeast until dissolved. Add cake mix and flour. Mix well. Knead 3 to 5 minutes. Put in greased bowl and let rise until double in bulk. Roll out dough about 1/2-inch thick. Spread 1/4 cup oleo on top. Sprinkle with 1 cup brown sugar. Add 2 teaspoons cinnamon, nuts or raisins may also be spread on top. Roll jelly roll style and cut 1-inch thick. Put in pan and bake 20 minutes at 350°.
Combine blueberries, 1 cup sugar and water in saucepan. Cook over low heat until berries are soft.
Saute onion and ground beef until meat loses redness; season with 1 teaspoon salt and pepper. Place meat and onion mixture in 2-quart casserole dish; cover with soup. Cook potatoes until soft; mash with butter and milk. Season with remaining salt. Spoon mashed potatoes over meat mixture. Bake at 425° until bubbly.
Combine all ingredients except tomatoes and lettuce leaves. Refrigerate until ready to serve. Then when ready to serve, cut tomatoes in half, making zigzag, cutting to make 6 halves. Then put on lettuce leaves. Top with shrimp salad, divided into 6 equal portions.
Cook first 3 ingredients until threads make soft ball in water. Add to beaten egg whites. Add vanilla and nuts.
Cover with cranberry sauce and bake about 30 minutes in 350° oven. The sauce does not run off.
Use the basic crepes recipe. Prepare crepes ahead of time. Fill crepes with lightly sweetened strawberries, lay them side by side in a chafing dish, in which you melted the butter in. Sprinkle with almonds and warm thoroughly. Top with whip cream.
Combine the milk, shortening, sugar and salt. Let cool. Combine yeast and water. Add to cool milk mixture. Add 1/2 flour. Mix on low speed. Add well beaten eggs. Mix on low speed. Add enough flour to make soft dough. Add 1 cup floured raisins (if desired, also 1 cup each of cordial fruits, cherries and 1/4 cup slivered almonds). Mix by hand. Put dough on lightly floured table. Knead until smooth. Put in ungreased bowl large enough to let dough double in size. Set in warm place, covered with light cloth (I put in oven and keep hot water in pan under bowl).
Mix lemon juice and milk together. Add other ingredients. Drain pineapple and oranges. Chill.