HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the onion in a large pot with 1/4 cup water. Saute about 10 minutes. Add the green pepper, corn, green chiles, tomato sauce and 1 1/2 teaspoon chili powder. Cook 5 minutes. Add mashed beans and cook about 10 minutes over low heat. Remove from heat.
Remove large leaves of broccoli and cut off tough ends of lower stalks; discard. Wash broccoli thoroughly and cut into 1-inch pieces. Combine broccoli, cauliflower, celery and green onions in a large bowl.
In heavy saucepan, combine all ingredients, except powdered sugar. Bring to a boil, stirring constantly. Cook until "hard crack" stage is reached. Remove from heat. Add flavoring and food coloring; stir until well mixed. Sprinkle powdered sugar on countertop or table. Pour hot mixture over powdered sugar, making a thin layer. Sprinkle more powdered sugar on top. Cool and cut into small pieces with scissors.
Beat butter and sugar well. Add egg yolks one at a time. Beat well after each addition. Add flour and milk a little at a time. Beat egg whites and fold into batter. Add vanilla. Bake at 300° for 1 1/2 hours, then turn to 350° and bake another 30 minutes. Makes a large cake.
Steam chicken in chicken broth. Add a few celery leaves. When tender, remove and cool. Cover stock and chill. Take chicken meat from skin and bones in generous pieces. Wrap well and chill. Measure 3 cups fat free broth and place in a large kettle. Bring to a boil and add lima beans. Cover and cook until almost tender. Add corn, chicken, salt and pepper. Cover and simmer 10 to 15 minutes. Thicken broth.
Boil 3 cups water and sugar. Add package Jell-O; cool. Add lemonade and water according to instructions on can. Add pineapple juice and sherbet. Mix Kool-Aid in 3 quarts water. Add to fruit mixture; chill. Add ginger ale.
Cook squash and onion together until very tender. Drain off water. Mash fine. Add salt and pepper, cheese, butter, egg yolks and crackers, that have been crumbled very fine. Beat egg whites very stiff and fold into mixture. Cook in greased casserole dish until brown.
Put all ingredients into a medium size mixing bowl; mix well. Pour into greased and lightly floured cake pan.
Blend pudding, milk and Cool Whip. Place one layer of crackers in bottom of pan. Add 1/2 pudding mixture, another layer of crackers and rest of the pudding, then another layer of crackers. Heat frosting, pour and spread on top of cake. Refrigerate for 2 or more hours.
Combine beans and soup; stir in 1/2 can onion rings. Pour into lightly greased 1 1/2-quart casserole. Bake, uncovered, for 30 minutes at 350°. Top with remaining onion rings and bake 5 minutes longer.
Boil sugar and water. Cool. Put bananas in blender. Add 1 cup pineapple juice. Blend until smooth. Mix bananas with remaining juices. Freeze overnight in 3 equal containers. When serving, partly thaw juice and add 1 bottle ginger ale per container. Serves 50.
Add spices to flour and sift 4 to 5 times. Cream sugar and butter and add beaten eggs. Add a little milk and then flour until all is mixed. Put mincemeat on stove and add a little water. Cook until dissolved good. Then add pecans and stir. Have the raisins washed and drained; flour them and stir mincemeat, pecans and raisins into the cake mixture. Put in a big cake pan with tube and cook at 250° until done, usually about 3 hours or 3 hours and 15 minutes.
Dissolve blackberry jello with 1 cup boiling water and divide in half. Add 2 tablespoons sour cream to one half. Pour sour cream layer into 9 x 13-inch pan. Refrigerate until this layer is set. Set second half aside. When first half is set, pour in remaining half of blackberry jello and allow it to set. Repeat each flavor in the same manner. (This takes several hours to prepare.)
Blend all together. This equals 1 can condensed sweetened milk (like Eagle Brand).
Mix cake mix as directed and bake. Mix cream cheese and drained pineapple. Pour onto crust. Mix instant coconut pudding and milk. Pour over last mixture. Top with Cool Whip and sprinkle with nuts and cherries.
Combine Neufchatel cheese and chilies, mixing until well blended. Chill. Serve with tortilla chips or spread over warm tortillas or corn bread. Makes 1 cup.
Bake at 300°, stirring often until vegetables are cooked and bread is not soggy.
Combine cocoa, sugar and salt in a large saucepan. Add milk and mix. Bring to a boil on medium heat, stirring continuously. Continue boiling until 325° is reached or the mixture forms a soft ball in cold water.
Mix flour, salt and margarine as for pie dough. Combine sour cream, egg yolks and yeast and add to flour mixture. Chill dough several hours or overnight. Work with about 1/3 of dough at a time. Roll out slightly thinner than for pie dough. Cut into 4-inch rounds or squares and fill each with 1/2 teaspoon jam. Fold over and seal edges well with fork. Make a couple of slits on top for steam to escape. Brush with egg wash and bake at 375° until nicely browned.
Combine all ingredients in large microwave bowl. Heat, uncovered, for 45 minutes. Stir occasionally. Liquid will thicken almost to a caramel state. Let stand 10 minutes and serve. Enjoy!
Stir milk and sugar over heat until starts to boil. Turn heat to medium and boil until soft ball stage. Let cool; don't stir. Beat with spoon until creamy. Add peanut butter and vanilla. Put in buttered pan. Cool and cut into squares.
Cook wild rice in 1 1/4 cups of the consomme for 10 minutes. Meanwhile, place white rice in a 1-quart baking dish in a slow oven (300°) to toast until golden brown. Stir in the remaining 1 1/4 cups consomme, soy, minced onion and partially cooked wild rice. Bake in a moderate oven (350°) for 30 minutes. Makes 6 servings.
Place chicken breasts in baking dish. Mix remaining ingredients and pour over chicken. Bake 55 minutes at 350°, uncovered. Turn off oven and let stand 5 to 10 minutes.
Split bagels. Mix approximately 2 tablespoons Italian dressing with the cream cheese. Add more if necessary to taste. Spread cheese mixture on bagel halves. Top with thin slices of cucumber and sprinkle with dry dill.
Cook beef in skillet over medium heat in hot oil until brown. Remove beef. Add onion, celery, garlic, peppers and broth. Simmer for 5 minutes or until vegetables are tender-crisp. Mix cornstarch and soy sauce. Stir into vegetables. Cook and stir until mixture thickens. Add beef and heat through. Serve over hot rice.
Pour milk and juice into bowl. Add pudding; beat for 1 minute. Add Cool Whip; beat 1 minute more. Arrange 1/2 fruit in the bowl. Add pudding mixture. Top with remaining fruit. Refrigerate.
Mix taco seasoning and dip mix in with ground beef. Combine all ingredients. Cover and cook. The soup can be spicy, so diced tomatoes can be substituted for part of the Rotel tomatoes.
Stir together baking soda and cornstarch in a saucepan. Add water and cook over medium heat, stirring constantly, until mixture reaches consistency of moist mashed potatoes (approximately 10 to 15 minutes). If cooked too long, finished ornaments may crack. Remove and put on a plate. Cover with a damp cloth. When cool, pat until smooth.
In a medium saucepan, pour Ro-Tel tomato juice (not tomatoes) and heat over low heat on stove. Cut up cheese into squares and add to Ro-Tel juice. (May need to add a tad bit of milk.) Add remaining cheese and continue to heat until all of cheese is melted, adding Ro-Tel tomatoes and green chilies, stirring constantly. Serve hot over your favorite tortilla chips.
Cut sirloin tips into strips. Add the remaining ingredients. Cook in 300° oven for 3 to 4 hours, covered. No salt needed.
Brown hamburger; drain and add to Ragu. Season sauce with spices to taste. Pour cooked macaroni into large baking dish and cover with sauce. Mix well. Top with pepperoni and cheese. Bake at 350° for about 30 minutes or until cheese melts.
Place a small amount of butter or margarine in a skillet to melt. Place tortilla in the skillet to soften, just a few seconds. Place on a plate. Spoon cherry pie filling onto the tortilla. Roll. Place several in a baking dish. Sprinkle with powdered sugar. Cover with foil. Bake at 350° for 10 to 15 minutes. (Can be warmed in the microwave.)
Mix ingredients together. Store in airtight container. To serve, mix 1/4 cup mix with 1 cup hot water. Makes about 70 cups.
Melt butter in large soup pot. Add celery, onions and carrots. Saute for 5 minutes, then add 2 tablespoons of flour into butter mixture until smooth. Add water. Then add bacon or ham for flavor. Add cabbage and potatoes. Season with salt and pepper. Simmer until well done. Enjoy!!
Combine sugar and margarine. Boil for 2 minutes. Add vanilla and nuts. Spread over graham crackers. Bake at 350° for 10 minutes. Let cool and break apart.
Cook sausage in a skillet until brown. Stir to crumble; drain well and set aside. Combine shortening and flour; mix well. Dissolve yeast in warm water; add sugar. Let stand 5 minutes. Add buttermilk while stirring well. Add liquid to dry ingredients. Stir	just until ingredients are moistened. Knead in sausage.
Mix all ingredients and bake, covered, at 350° for 45 minutes. Uncover and cook 15 more minutes.
Saute onion in butter. Stir in flour and cook one minute over low heat, stirring. Gradually stir in sour cream, corn and salt. Cook over medium-low heat. Stir until heated (do not boil). Stir in half bacon; pour corn mixture into a greased shallow 2	quart casserole dish. Sprinkle remaining bacon on top. Bake at 350° for 25 to 30 minutes.
Brown 1 pound of hamburger; drain. Return to skillet and stir in 15 ounce can of whole tomatoes, 3 ounce can tomato sauce, 1 envelope dry spaghetti sauce mix and 1 (12 ounce) can V-8 juice. Simmer 10 minutes. (If it's a little soupy, sprinkle 1 or 2 tablespoons of flour into mixture to thicken.)
Prepare pumpkin pie filling. Place in 9 x 13-inch greased cake pan. Sprinkle with yellow cake mix. Pour melted butter over cake mix. Bake 1 hour at 350°.
Cut steak diagonally across the grain into thin slices, then cut into strips about 2-inches long. Heat salad oil in skillet over medium heat. Place garlic clove and meat in oil and cook over medium heat, turning as needed until browned. Add onion, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly, just until tender. Combine cornstarch with stock and soy sauce. Stir into mixture in skillet. Bring to a boil and cook, stirring until mixture becomes thick and clear. Serve immediately over hot cooked rice.
Preheat oven to 300°. Sift together flour, salt, baking powder and nutmeg. Set aside. Cream butter until light and fluffy. Add sugar gradually, creaming all the while. Be sure to add sugar very slowly and beat hard. Add eggs gradually. Add all these ingredients to the flour, salt, baking powder and nutmeg. Beat thoroughly.
Preheat oven to 325°. Mix together all ingredients. Roll into balls and place on ungreased cookie sheet. Bake for 15 to 20 minutes.
Heat oven to 350°. Stir contents of vegetable seasoning packet, margarine and water in bowl. Add stuffing crumbs. Stir until water is absorbed. Mix gravy, chicken and vegetables in 2-quart casserole. Spoon stuffing over chicken mixture. Bake at 350° until hot and bubbly (about 45 minutes). Preparation time: 20 minutes.
Heat broth to boiling in large soup pot; add all ingredients. Cover and simmer 20 minutes. Uncover and bring to boil; add vermicelli and cook over medium-high heat for 15 minutes. Skim off any foamy particles. Serves 8.
Split loaf of bread lengthwise. Mix melted butter, mayonnaise and onions. Spread mixture on bread. Scatter sliced olives and jalapenos on top of mixture, then cover with shredded cheese. Bake at 350° until cheese melts.
Peel eggplant; slice in rounds. Soak in salted water for 1/2 hour; drain. Beat egg. Combine with milk. Dip eggplant in mixture; remove and roll in seasoned bread crumbs, flour or cornmeal. Fry in deep fat until golden brown. Drain on paper towels. Serves 4 to 6.
In saucepan, heat whipping cream to 90°. Pour into bowl; stir buttermilk. Cover, let stand at room temperature, for 18 hours. Do not stir. Store in covered container in refrigerator for 1 week.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Combine in heavy saucepan, first 2 ingredients. I use the microwave, stirring some until caramels are melted. Keep warm. Combine in large bowl, remaining ingredients except for chocolate pieces. Stir with fork until dough is crumbly, but holds together. Press 1/2 of dough into prepared pan; reserve remaining dough for topping. Bake at 350° for 6 minutes (do not overbake). Sprinkle chocolate pieces over baked crust. Spread caramel mixture over all. Combine reserved dough over caramel mixture. Bake 15 to 20 minutes. Cool completely. Makes about 3 dozen.
Bring corn syrup to a boil. Combine egg whites and salt in a large bowl. Beat egg whites until soft peaks form; continue to beat. Slowly add hot syrup; add vanilla. Continue beating until thick enough to spread.
Beat egg whites until stiff. Add sugar and vanilla; beat until smooth. Fold in crackers and nuts. Bake in foil disposable pans for 30 minutes at 350°. Chill and top with whipped cream.
Mix in bowl the flour, sugar, soda, salt and mashed bananas. Mix well, then add eggs one at a time. Mix after adding each egg. Add oil last and beat well. Bake at 350° for 50 minutes or until knife inserted comes out clean. Be sure to grease and flour pan before adding cake mixture.
Grease cookie sheet. To soften vegetable flakes, in small bowl, combine 1/2 cup boiling water and dried mixed vegetable flakes; mix well. Let stand 3 minutes; drain well.
Wash mint very well and steep in 3 cups boiling water overnight. Boil remaining water with sugar, then add lemon juice. Cool and freeze.
Place ingredients in Dutch oven. Bring to a boil and reduce heat to simmer about 1 hour. Add shell macaroni during last 15 minutes, if desired.
Heat salmon; add margarine, milk and pepper. Bring to boil. Remove from heat and serve in bowls and add crackers as desired. Very tasty.
Preheat oven to 350. Line 24 regular size (2-1/2 inch) muffin pan with muffin cup liners.
Place cut up chicken in oven dish. Layer broccoli on top. Stir together sour cream and undiluted soup. Pour over broccoli. Sprinkle cheese on top. Bake 30 minutes at 350°.
Heat oven to 375°. Have ready a tube pan (10 x 4-inch), but do not grease. Measure flour. Stir flour and first amount of sugar together to blend.
Fry bacon until crisp. Add next 6 ingredients; cook 15 to 20 minutes until onions are cooked and sugar dissolved. Add to large Dutch oven the beans; drain slightly. Combine with onions and sugar mix. Bake at 350° for 45 minutes to 1 hour. Can be done in crock-pot after onion mixture is cooked.
In a large 12 inch skillet mix all ingredients, except ham. Cook and stir over medium high heat, until sugar and mustard are dissolved.
Saute onion and pepper in melted butter. Add all ingredients together; if too stiff, add a little more canned milk. Cover top with grated cheese and bake in baking dish for 15 to 20 minutes at 325°.
Cook macaroni according to directions; drain well. Combine ground beef, onion and seasonings in a skillet; saute until meat is lightly browned, stirring to crumble. Drain grease. Stir in cream of celery soup; cover and simmer for 10 minutes. Stir in macaroni and remaining ingredients. Bake in a lightly greased 2 1/2-quart casserole dish for 35 minutes at 350°. Serves 8 people.
Cut pork to bite size pieces. Brown in a large frypan. Remove. Add margarine, apple, cabbage and onion to pan. Cook until soft, stirring often. Re-add pork and rest of ingredients. Cook over low heat, simmering off most of liquid. Real good with corn bread!
Grease 9 x 13-inch pan. (Can use Pam.) Sprinkle nuts in pan. Cut each thawed loaf into 12 or 14 pieces. Fill pan with single layer. Heat together all other ingredients (don't boil); pour over dough. Let rise in refrigerator overnight. Bake in preheated oven at 350°, for 30 minutes. Cool, then invert to serve.
Mix rhubarb with sugar; let stand overnight. Cook rhubarb until soft. Add dry jello and Kool-Aid. Seal in jelly jars and process or freeze.
Make lime Jell-O with 1 cup of hot water. Use the pineapple juice for the cold water. If not 1 full cup, fill with water to get 1 cup. Mix pineapple into Jell-O and let set in refrigerator. When set, mix cream cheese together. If too thick, add a little mayo or milk. Beat together cream cheese, nuts and Cool Whip. Spread over set Jell-O. Cool. Next, make strawberry Jell-O using 1 cup of hot water and 1 cup of cold water. Pour over other 2 layers and cool. You can also add strawberries or pears to strawberry Jell-O. Top with mini marshmallows.
Mix all ingredients together. Do not grease cookie sheets. Roll in balls and flatten with glass dipped in sugar. Bake at 375° for 10 to 12 minutes.
Whip together butter, margarine and 8 tablespoons sugar. Beat in 2 eggs. Gradually add 4 additional tablespoons sugar until fluffy.
Crumble cheese that is room temperature into a large bowl. Add pimento and juice to cheese. Add mayonnaise gradually. Mix at very low speed. Add mayonnaise until you reach consistency you like.
Simmer celery and onion together. Combine all ingredients and simmer for 8 minutes. Add a little more milk, if reheating.
Mix lemon juice with milk. Add Cool Whip. Add fruits, coconut and nuts. Put in graham cracker crust and chill overnight.
Cream margarine, sugar, brown sugar and eggs. Mix remainder and add to creamed ingredients. Drop by spoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes. Batter can be frozen.
Combine mayonnaise, chili sauce, lemon, bouillon and sugar. Add pasta, tomato and onions. Cover and chill. Just before serving, stir in bacon and lettuce. Makes approximately 8 cups.
Use a crock-pot or large pan on stove. Mix all ingredients except hamburger into crock-pot. Roll hamburger into 1 to 1 1/2-inch size meatballs. Add meatballs to mixture in crock-pot. Cook on medium to low heat until meatballs are cooked.
Chop water chestnuts. Mix all together well. Put into a greased casserole. Bake at 350° for 45 minutes. Serves 6 to 8.
Preheat oven to 350° or 375°. Cream butter and sugar; beat in eggs one at a time. Add vanilla and dry ingredients. Roll 1/4-inch thick. Cut and put on cookie sheet. Sprinkle sugar on top. Bake for 12 minutes or until brown; watch them very closely. Makes approximately 40 cookies.
Grease jelly roll pan, 15 x 10 x 1-inch. Cream oleo until soft. Gradually add sugar and beat well. Add eggs, one at a time. Add flour gradually. Add lemon juice or extract. Spread batter in pan. Lightly score into 20 pieces. Place 1 heaping tablespoonful of pie filling on each square. Bake at 350° for 45 to 50 minutes. While warm, sprinkle with confectioners sugar.
Mix all ingredients. Drain spinach and add to mixture. Bake at 350° for 45 to 60 minutes.
Toss together cereals and pretzels in a large bowl. Melt almond bark over medium heat in a medium saucepan or in microwave after breaking into small pieces. Pour over cereal mix and gently but quickly stir until covered. Add M&M's and gently stir until covered. Spread onto wax paper and let cool. Break into smaller pieces for serving.
Cook ground beef and onion until brown. Cook noodles in salted water until done; drain. Add meat mixture, olives and cheese. Dilute soup with milk and water and add to meat mixture. Mix well. Pour into casserole and bake 30 minutes covered at 350°. Then sprinkle top with 1 can chow mein noodles and 1/4 pound nuts. Bake for 30 minutes uncovered.
Mix apple cider and spices. Bring to a boil. Let simmer 5 minutes; add orange juice. Bring to full boil. Serve hot.
Cook beef and onion in oil until meat loses its red color, breaking meat up so it's crumbly. Stir in salt and chili salsa. Cover and simmer 5 minutes. Arrange alternate layers of tortillas, meat mixture, sour cream and cheese in a 9-inch square baking dish. Bake at 350° for 20 minutes or until cheese melts. Cut into squares to serve. Top with salsa and sour cream. Serves 4 to 5.
Cook rice; dice chicken. Mix curry with mayonnaise. Toss all ingredients together. Chill.
Butter bottom of a 9 x 13-inch pan. Line pan with whole graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Fold in Cool Whip. Pour half of pudding mixture over crackers. Put on second layer of crackers. Pour on remaining pudding. Add last layer of crackers. Refrigerate for two hours.
Arrange chicken pieces in ungreased	13 x 9 x 2-inch pan. In	medium	bowl, combine	remaining ingredients.	Pour over chicken. Cover and bake at 375° for 30 minutes. Uncover and bake until chicken is tender, about 30 minutes longer. Makes 5 servings.
Dissolve Jell-O in hot water and chill until syrupy. Beat milk, which has been chilled several hours, until it forms stiff peaks. Beat syrupy Jell-O until foamy, then beat it into the milk. Cream cheese with sugar and vanilla; fold into beaten milk. Fold in crushed pineapple. Crush crackers fine; add powdered sugar, then melted margarine. Sprinkle 1/2 crumbs in a large rectangle pan. Pour in cake mixture and top with remaining crumbs. Chill at least 4 hours. Makes 12 servings.
Prepare Jell-O as indicated on package. Pour into a large bowl. Let set in refrigerator until it begins to thicken. When 1/2 way thickened, combine with thawed strawberries and 6 ounces of whipped topping. Pour mixture over angel food cake in a 9 x 13-inch pan. Refrigerate for 1 to 2 hours. Spread remaining whipped topping over dessert and garnish with strawberries.
Chop and drain artichoke hearts and mix with remaining ingredients. Spread in a glass baking dish and bake on 350° oven for 20 to 25 minutes. Garnish and serve with chopped tomatoes and green onions. Serve with tortilla chips or favorite crackers.
Cut shortening into flour. Put 1 egg in measuring cup. Fill to 1/2 cup with milk and mix into flour mixture. Bake at 400° until brown or use for 2 crust pie.
Season vegetables with salt and pepper. Place beef in Dutch oven. Add vegetables. Pour tomato soup over top; sprinkle with tapioca. Pour peas plus liquid over all. Cover tightly and cook at 250° for 5 to 6 hours in the oven.
Put all together in a baking dish that can be covered. Bake at 350° for 1 hour.
Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham hocks. Bring to simmer. Cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes. Remove ham hocks and cut into pieces. Add to soup. Season with salt and pepper.
Cook squash whole. Drain and cut into quarters. Set aside. In casserole pan mix margarine, eggs, pepper, salt, cheese, evaporated milk and onion. Add cooked squash to mixture and mix together thoroughly. Mix in cracker crumbs and stir together. Top with sprinkles of cheese. Bake at 375° for 40 minutes or until light brown.
Mix rice, both soups (without adding water) and butter in a casserole dish. Bake in a preheated 350° oven for 1 hour.
Brown meat in 2 tablespoons butter, no flour or salt. Take meat out and pour in wine. Let wine boil to let alcohol escape. Add meat and mushrooms and enough beef bouillon to cover meat. Add thyme, bay leaf, pinch of salt and the tomato paste. Cover and put in 300° oven for two hours, stirring occasionally and adding beef bouillon if needed. Heat onions in own juice and add to meat. (If you should want to thicken juice at finish, make a paste of flour and butter and stir into meat.) Serve on rice or noodles.
Mix jello in boiling water; add sherbet. Let partially jell. Drain pineapple and fold in. Add ready mixed Dream Whip. Let chill and serve.
Cook chuck and sausage scrambled. Put all ingredients in crock-pot and allow cheeses to melt; stir often. Serve with nacho chips and hot peppers, if you like.
Mix and boil until thick. Add a pint of sliced strawberries. Put in precooked pie shell. Chill. Serve with whipped cream.