HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in oil. Add water; add shredded cabbage and cook covered for a 1/2 hour. In separate pan, prepare noodles (your choice). After noodles are cooked, add to cabbage and cook for 5 minutes.
Stir table salt and 2/3 cup water over low heat to medium heat for 4 to 5 minutes. Remove from heat. Mix cornstarch with 1/2 cup water and add to first mixture. Stir until smooth. Return mixture to low heat and continue to stir. The "goop" will thicken quickly. Use for modeling. Does not tend to crumble when unfired. Store unused portions in plastic bag or airtight can.
Preheat oven to 375°. Combine crumbs, Sugar Twin and cinnamon. Blend in margarine. Press firmly in 9-inch pie pan. Bake for 10 to 12 minutes until edges brown slightly. Cool and fill with any type of filling.
Mix all ingredients in blender, except the bran. After apples are blended, in small chunks, pour into bowl and mix in bran. Pour mixture into Pam-sprayed loaf tin. Bake at 350° for 45 minutes. Turn out onto a rack. Cool.
*You can use strawberries, raspberries, blackberries, blueberries or pitted sweet cherries.
Cook and bone chicken; reserve 2 cups of broth. Melt margarine and mix with dressing mix. Dilute cream of mushroom soup and cream of chicken soup with 1 cup of broth. Layer in large baking dish, beginning with dressing, then chicken. Add remaining dressing and pour the other cup of broth over mixture. Bake at 350° for 45 minutes to 1 hour.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix together all these ingredients. Add chocolate chips, Hershey bar and nuts.
Mix well and pour over chicken, pork chops or ribs, beef or ribs. Bake according to kind of meat and thickness.
Combine sugar and corn syrup; cook in microwave on High 5 minutes. Add peanuts. Cook 3 minutes more on High. Remove from microwave and stir in butter and baking soda. Pour on greased cookie sheet. When cool, crack into pieces.
Fry pork, breaking up lumps; drain off fat. Mix all ingredients and add to sausage; mix well. Pour mixture into a large casserole, cover and bake for about 2 hours at 325°.
Dissolve yeast in warm water. Sift dry ingredients. Cut in shortening until fine. Add buttermilk and yeast; work together. Cover and refrigerate. Roll out as many as needed for each meal. Bake in ungreased pan at 400° for 12 to 15 minutes.
Cut fruit into chunks. Put on skewers. Dip in orange juice. Roll in coconut. Eat and enjoy.
From 12 slices of white bread, cut 12 doughnuts and holes. Remove crusts. Put scraps in bottom of 9 x 13-inch pan. Cover with cheese. Cook and drain broccoli. Layer broccoli and ham over cheese. Arrange doughnuts and holes on top. Combine eggs, milk, instant onion, salt and dry mustard; mix well. Pour mixture over bread. Cover and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes or until bread is browned and eggs are set. Let stand for 10 minutes. Yield: 6 servings. Freezes well!
Combine Cool Whip and cake cubes in large bowl, mixing well. Spread in 9 x 13-inch pan. Top	with pie filling. Chill until serving time. Yields 20 squares.
Cut up 5 onions into wedges and put in bottom of broiler pan. Put whole chicken on top of onions. Cover chicken with 1 tablespoon margarine and season with garlic salt, pepper and paprika. Cook under broiler, turning on all sides for 20 minutes. Then cover with foil and bake in 350° oven for 1 hour.
Melt marshmallows and milk in double boiler. Let cool. Prepare dream whip, add to above mixture, then add the peaches. Can be put in graham cracker crust or regular crust, baked.
Heat beans while frying hamburger. Add onion soup mix. After this is well blended, add catsup, vinegar and mustard. A pinch of brown sugar may be added if desired. Mix all together and put in baking dish. Bake for 30 to 45 minutes at 300°.
Combine crackers, baking powder and walnuts and set aside. Gradually add sugar to beaten egg whites. Add vanilla. Fold egg mixture into cracker mixture. Put in greased pie pan. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Top with whipped cream and refrigerate 24 hours.
Preheat oven to 350°. Coat a large skillet with nonstick cooking spray. Add apple juice, carrots, celery and onion; cook until tender. Stir in nutmeg. Lightly coat a 3 to 4-quart casserole dish with nonstick cooking spray. Place cornbread cubes, apple, walnuts and wheat germ in casserole dish and toss lightly. Add onion mixture. Drizzle with enough broth to moisten and toss lightly again. Bake for 30 to 40 minutes.
Combine salt, sausage, pork and rice; shape into 1-inch balls. Brown balls gradually in skillet. Add 1 cup water; simmer for about 1 hour or until water has evaporated. Remove balls from skillet; blend flour into pan drippings. Stir in milk and spices gradually. Cook over low heat, stirring constantly, until thickened. Return sausage balls to skillet; heat through.
Mix all ingredients and bake at 350° for 30 minutes. Serve hot with Fritos.
Follow directions and cook broccoli. Combine with all other ingredients. Mix well. Cover with lid or vented plastic wrap and microwave on high for 6 minutes or until rice is tender, stirring once. Serves 2.
Heat 2-inches of oil in deep fat fryer or saucepan to 375°. Beat 1 cup baking mix, the milk and egg with hand beater until smooth. Coat cheese cubes lightly with baking mix. Insert a wooden pick in each cheese cube. Dip into batter. Cover cheese completely. Fry several cubes at a time, turning carefully, until golden brown. Drain on paper towel.
Combine all ingredients and cook until soft ball forms when dropped in water. Cool and beat slowly. Drop on waxed paper by spoonfuls.
Cook macaroni and drain. In a greased 2-quart casserole, put half of the macaroni. Cover with 1/2 can of cream of mushroom soup and 1/2 can (8 ounce size) of tomatoes. Sprinkle with thyme and 1/2 can of tuna. Repeat layer and sprinkle with crushed potato chips. Bake at 350° for 1/2 hour, covered, then 10 minutes, uncovered.
Dissolve baking soda in molasses. Add milk, flour, bran, wheat germ and raisins. Pour into 2 greased loaf pans. Bake at 350° for about 45 minutes.
Peel and grate potatoes and onion into a bowl. Stir in eggs. Add salt, pepper and flour to thicken batter slightly. Heat 4 tablespoons oil in a medium shallow skillet. Drop mixture into heated oil by tablespoonfuls. Fry until brown and crisp, turning once. Add more oil as needed. Remove pancakes from skillet; drain on paper towels. Keep warm in a 200° oven on foil or foil lined baking pan.
Prepare jello according to directions on package using the drained orange juice. When jello is set, whip jello and fold in Cool Whip, fold in oranges, pineapple and bananas. Chill.
Process (in food processor) onions and green peppers until very finely chopped or to your liking. Heat in a large (like Dutch oven size) saucepan, stirring occasionally, on the stove over medium heat. Wash and cut off ends of zucchini. Cut and process until pureed. Add to the cooking vegetables. Mince the fresh mushrooms and add them to the vegetables. Add garlic and cook until onions are translucent, 5 to 10 minutes.
Melt butter and add all ingredients, except chocolate chips and paraffin wax. Work in with your hands. Roll into balls and put in refrigerator overnight. Take 1 large bag chocolate chips and 1/2 bar of wax; melt in double boiler. Place toothpick in the balls and dip in melted chocolate. Place on wax paper. Remove toothpick and dot with chocolate (with a spoon) where toothpick was.
In small bowl at medium speed on mixer, beat together eggs, sugar, salt and vanilla for about 1 minute, until light. Add melted butter; continue beating until thoroughly blended. Mix in flour and	cocoa at low speed. Stir in nuts. Spread evenly in greased 8-inch square dish. Microwave at High 5 to 7 minutes.
Preheat oven to 350°. Slightly grease 9 x 13-inch pan.
Cut up pineapple, oranges and grapes. Add 1 cup sugar. Let stand overnight. Before ready to serve, drain and add apples, cherries (cut in 1/2) and bananas (cut in chunks).
Slice bread nearly through. Place in foil "boat" on cookie sheet. Insert cheese between slices. Melt butter. Add onion. Pour over bread and cheese. Sprinkle with poppy seed. Bake at 350° for 20 to 25 minutes.
Combine sugar, bourbon and ketchup; bring to a boil. Cut each hot dog into 6 pieces. Add to sauce. Simmer uncovered for one hour. Serve in a chafing dish. Yield: 60 pieces.
Boil chicken in 1 1/2 quarts of water until done. Save 3/4 cup of broth. Let chicken cool. Remove skin from chicken, debone and cut up 2 cups of chicken. Place chicken and broth in 2 quart casserole dish. Add sour cream, soups, salt and pepper. Stir well. Crumble one package of Ritz crackers into mixture and stir. Place other crumbled package of Ritz crackers on top and bake in 300° oven for one hour or until brown.
Mix water, shortening, salt and sugar . Add 2 packages of yeast and mix. Then add eggs and flour. Mix and blend until dough is soft. Pour in pan and spread out over bottom of pan. Dip knife in butter and cut into squares. Melted butter may be spread over the top. Put in warm place for 30 minutes, or until doubled in size. Bake at 425° for 20 minutes. Makes 25 rolls.
Heat scalded milk, shortening, sugar and salt. Dissolve yeast in lukewarm water. Add beaten egg. Then add egg-yeast mixture to heated milk mixture. Add 2 cups flour; beat until smooth. Add rest of flour. Turn onto a floured board and knead until smooth and elastic. Put in greased bowl. Grease top. Let rise in warm place (80° to 85°) for 1 1/2 to 2 hours.
Layer in shallow dish: Refried beans, 2 mashed avocados (with lemon). Mix 1 cup sour cream, 1/2 package Lawry's taco seasoning and 2 teaspoons mayonnaise. Layer on top of mashed avocados. Next, add Cheddar cheese, Jack cheese, green onions, chopped olives and chopped tomatoes on top.
Place chicken in baking dish. Squeeze juice of whole lemon over chicken. Smash and squeeze tomato over chicken. Salt and pepper to taste. Bake in 350° oven until done.
Cream together first 4 ingredients. Add eggs and beat on slow speed, then add last 3 ingredients and mix well. Pour into unbaked pie shell. Bake at 350° until light brown, about 45 minutes.
Smash graham crackers until crumbly. Add rest of the ingredients; mix well. Put into a well-greased 11 x 9 x 2-inch pan. Bake at 350° until golden brown on top, approximately 30 to 40 minutes. Cut into squares and remove from pan while still warm.
Mix all ingredients and bring to a boil. Cook until onion is clear. Use on chicken, beef or ribs.
Mix until heated the margarine, hot sauce, dressing mix and tarragon. Wash and pat dry the chicken wings. Deep fry until golden brown (no salt needed). Pour mixture of other ingredients over chicken while hot.
In large bowl, combine all ingredients. Mix well. Place in 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour. Drain.
Mix well and chill. Spray a mold with nonstick spray. Place chilled mixture in the mold. Will slide out when ready to use. Serve with strawberry preserves and Ritz crackers.
Drain pineapple, reserving liquid. Add cold water to this liquid to measure 1 cup. Stir boiling water into jello in a large bowl, 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Spoon into mold. Refrigerate 4 hours until firm. Can be prepared with sugar-free jello and Cool Whip lite.
Let the cheeses reach room temperature. Mix together, adding the onion, Worcestershire sauce and 1/2 cup of the pecans. After mixing well, place in the refrigerator until firm enough to handle, then form into a ball and roll in a mixture of the remaining 1/2 cup of pecans and parsley. Let cheese ball reach room temperature before serving. Makes 1 large ball or 2 small ones.
Sprinkle 1 package of active dry yeast in lukewarm water; stir. After the yeast is dissolved, add 1/2 teaspoon salt and 1 1/4 cups warm (not hot) water. Mix in about 5 cups flour and intermittently add a little water (up to a total of 1/4 cup) to make a soft, not sticky, dough. Allow the dough to rise, covered, in a warm place for 10 minutes. Then knead for another 10 minutes. Place dough in a buttered, cloth covered bowl in a warm place and let it rise to double its size, about 1 1/2 hours.
1st Layer: Combine pancake mix, butter and nuts; mix well. Press into an oblong dish. Bake 15 minutes at 350°. Cool.
Add 2 tablespoons oil to orange juice and boiling water; let stand. Mix together dry ingredients. Add egg; mix slightly. Add liquid mixture; mix again. Add nuts and cranberries; mix and pour into greased loaf pan. Bake at 350° for 50 to 60 minutes.
Mix sugar and egg, then mix in peanut butter and chocolate chips. Mix well. Drop in teaspoons on ungreased cookie sheet. Bake at 350° for 15 minutes.
Preheat oven to 400°. Mix 1-1/2 c. sugar, margarine, shortening and eggs in large bowl. Mix thoroughly. Stir in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 3 TBSP sugar and the cinnamon; roll balls in mixture. Place about 2 in. apart on ungreased cookie sheet. Bake until set, 8-10 min. Immediately remove from cookie sheet. Makes about 6 dozen.
Mix onion soup mix, rice, butter, hot water and mushrooms together in a 9 x 13-inch baking dish. Place chicken pieces on top of mixture. Cover and bake 1 hour at 350°. Uncover and continue baking another 10 minutes.
Brown hamburger in frying pan. Add onion, salt, chili powder, paprika and tomato paste. Cook macaroni. In a casserole, layer macaroni and sauce until casserole is full. Grate cheese on top. Cook in 350° oven for 10 minutes.
Prepare cake mix as directed on box. Add slightly beaten eggs. Add sweetened condensed milk. Cut up cream cheese and add to batter. Use electric beater until cheese blends in. Add pumpkin and pumpkin spice; blend well.
In a mixing bowl, combine sugar, flour and salt. Stir in the melted butter, lemon peel and lemon juice. In another bowl, beat egg yolks until well beaten. Add milk to beaten yolks and stir together. Pour yolk mixture into lemon mixture, mixing well. Beat egg whites until stiff peaks form. Fold whites into the lemon mixture. Pour batter into an ungreased 8 x 8 x 2-inch baking pan. Place a 13 x 9 x 2-inch baking pan on oven rack; place the batter-filled pan in the 13 x 9 x 2-inch pan. Carefully pour hot water into the larger pan to a depth of 1 inch. Bake in 350° oven for 40 minutes. Serve warm or chilled in dessert dishes. Serves 9.
Preheat oven to 375°. Combine flour, soda, salt and cinnamon. Set aside. Combine butter, peanut butter, sugars, eggs and vanilla. Beat until light and fluffy. Gradually add flour mixture. Stir in oats and morsels. Drop onto cookie sheets and bake 7 to 8 minutes. Makes 4 dozen cookies or spread into a 15 x 10 x 1-inch pan and bake for 20 to 25 minutes.
Mix softened cream cheese, 1/2 cup chopped apricots, 1/2 cup nuts and Amaretto. Divide and roll into 2 balls. Mix remaining nuts and apricots in bowl. Roll each ball with nut-fruit mixture. Serve with apple slices and crackers.
Mix rhubarb, pineapple and sugar. Let stand for 30 minutes. Bring slowly to boil and cook 30 minutes, stirring constantly. Remove from heat; add jello. Stir until dissolved.
Mix all together. Put in buttered casserole dish. Bake at 350° for 1 hour.
Combine jello with boiling water; stir until dissolved. Fold in strawberries with juice. Add drained pineapple, bananas and nuts. Turn half of mixture into dish; refrigerate until firm. Spread with sour cream or Dream Whip. Spoon on the rest of the jello mixture. Refrigerate.
Place all ingredients in saucepan. Heat to boiling. Turn down heat; simmer for about 15 minutes.
Preheat oven to 350°. Soften crumbs in milk. Combine meat, crumbs, Worcestershire sauce, onion, egg, salt and pepper. Mix well; make into balls. Place in casserole dish. Pour 2 cans mushroom soup over and bake 45 minutes or simmer in electric skillet until done.
Mix all together and put in unbaked pie shell. Bake for 30-45 minutes at 350°. Deep Dish pie crust works best.
Preheat oven to 400°. Grease muffin tins with vegetable spray or use paper liners. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and oats. In separate bowl, combine oil, egg whites and milk. Pour over dry ingredients all at one time. Stir until mixed. Fold in raisins. Do not overmix. Spoon batter into muffin cups filling 2/3 full. Bake 20 minutes or until lightly browned. Cool 5 minutes before serving. Makes 18 large muffins.
In heavy pot, bring grits and 3 cups of milk to boil, stirring constantly. Beat eggs and 3/4 cup milk. Add this to grits and cook an additional 3 minutes. Add cheese, salt and oleo. Pour in a buttered 1 1/2-quart casserole dish. Bake 45 minutes in 325° oven until browned and puffed.
Mix together egg, Worcestershire sauce, salt, pepper, Accent, mustard, sherry wine and bread crumbs. Add mayonnaise to desired consistency. Add crab meat; blend well.
Dice apples. Place in water. Sprinkle with salt. Let sit. Cut crust from bread. Cut up bread in long pieces about 1-inch wide. Drain apples and place in casserole dish. place bread strips on top of apples. Mix butter, sugar, flour and egg together and pour over bread and apples. Bake at 350° until brown, approximately 45 minutes.
Mix all ingredients together; sift. Store in an airtight container until ready to be used. Fill cups half full of mixture. Add boiling water. Stir and enjoy. Good with marshmallows.
Mix and pour into ice cream freezer. May add 1/2-2/3 cup sugar.
Cook ground beef, peppers and onions. Boil medium noodles. Mix soups. Add chili powder into meat. Pour in noodles. Cover with Cheddar or shredded cheese. Cook at 350° for 30 minutes, covered with foil.
Cream together butter and sugar. Add other ingredients, mix well. Bake at 350 25 - 30 minutes.
Chop broccoli and onion. Shred cheese. Fry bacon; drain and crumble. Toss together gently. Mix the last 4 ingredients; pour over broccoli. Chill and serve.
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts.
Beat the eggs, sugar and butter. Add syrup and stir. Sift dry ingredients together and add to the mixture. Add the boiling water last. Bake at 350° for about 30 minutes. Test for doneness; it should spring back from your finger.
Cook broccoli in a small amount of boiling water until almost done; drain well. Blend all other ingredients, except bread crumbs. Fold in broccoli. Spoon into buttered casserole dish and sprinkle with crumbs. Bake at 400° for 20 minutes.
Cream the first 4 ingredients together. Sift the flour and add the rest of the dry ingredients. Slowly mix the flour into the creamed mixture and stir until well blended. Make balls the size of walnuts and roll each in granulated sugar. Place on a greased cookie sheet. Bake at 350° for about 12 minutes.
Chop vegetables as fine as you have patience for. In a large pot, add water, bouillon and vegetables; bring to a boil, then simmer until vegetables are cooked. Add the canned milk and cheese. Cook until cheese is melted. Add mixture of melted margarine and flour to thicken. Salt and pepper to taste.
Mix all ingredients together well. Pour into a bundt pan. Spray with Pam. Bake at 350° till a toothpick inserted comes out clean.
Take 1/2 cup hot water and gelatin and melt completely. Mix all other ingredients. Place in greased mold. Refrigerate overnight. (All vegetables are raw.)
Mix dry ingredients in large bowl. Add remaining and mix until smooth. Pour into a greased 15 x 10 x 1-inch pan. Bake at 350° for 20 to 25 minutes. Cool and frost with Cream Cheese Frosting.
Split 15 cookies, leaving filling on 1 side of each cookie. Finely crush plain split cookies and 5 whole cookies. Mix crushed cookies, butter and sugar in small bowl. Sprinkle on bottom of 9-inch spring form pan, pressing gently to form crust. Stand remaining 15 split cookies on edge around side of pan. Spread chocolate ice cream evenly on prepared crust. Coarsely chop remaining 12 cookies; stir into vanilla ice cream and spread over chocolate layer. Cover freeze 3 hours or until firm. Remove side of pan. Spread whipped topping on top of dessert. Decorate with Halloween candies and colored sprinkles to form pumpkin patch. Using decorator gel, make pumpkin faces on the orange filling on split cookies around edge and, if desired, on additional split cookies. Stand the additional cookies on edge on top of dessert. Serve immediately. Prep time: 30 minutes. Freeze time: 3 hours. Makes 15 servings.
Drain beets and pineapple, saving liquid. Cook liquid over medium heat to boiling point. Mix last 5 ingredients into a smooth paste. Stir a small amount of hot juices into paste, then mix with the rest of the juices, stirring until thickened. Add beets and pineapple, mixing well. Add butter or margarine. Simmer 20 minutes. Serves 8 to 10.
Mix together in double boiler caramels and evaporated milk. Mix together oleo, condensed milk and cake mix. Spread half of cake mixture in 9 x 13-inch greased pan. Bake at 350° for 6 minutes. Spread caramel mix over and then add chocolate chips and pecans. Drop rest of cake mixture on top. Bake at 350° for 18 to 20 minutes.
Combine first 6 ingredients. Mix well. Place mixture in a buttered casserole dish and cover with toasted bread crumbs; then drizzle with remaining butter. Bake at 350° for about 45 minutes.
Cream butter and sugar. Add flour mixture and milk alternately. Beat egg whites and add last. Bake in 4 tins, greased and floured, at 350° for 20 minutes.
Cook spaghetti according to package directions and drain. Mix together spaghetti, rose beans, spaghetti, mushrooms and 1/2 can of onion rings. Put in a microwavable dish. Dot top with margarine. Cover with plastic wrap and heat on High in microwave for 10 to 15 minutes. Sprinkle with rest of onion rings and put back into microwave for 1 minute.
Mix all together. Bake 1 hour at 350°. Stir every 15 minutes.
Combine first 3 ingredients; beat until fluffy. Beat in ice cream. Pour into crust and freeze until firm. Garnish with hot fudge and chopped peanuts, if desired. Serve 8 to 10.
Cook spinach according to package directions. Drain well and reserve 1/2 cup liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth. Add onion and cook until soft, but not brown. Add liquid and stir constantly. Cook until smooth. Add seasoning and cheese. Stir until melted. Add spinach. Can be served immediately or frozen or let flavors blend in refrigerator overnight. Bake at 350° for 30 to 40 minutes.
Line pan with foil. Put dry soup mix on top of roast, then brown sugar, ketchup and garlic powder. Seal in foil and bake at 300° for 3 hours, or until tender.
Roast and peel peppers as follows: Preheat oven to 500°. Cut the peppers in half lengthwise and remove the stems, seeds and ribs. Lay the peppers, cut side down, on a baking sheet. Place under the broiler. Broil or roast until the skins blister and blacken. Remove from the oven and cover with aluminum foil. Let steam until cool enough to handle, 10 to 15 minutes. Then, using your fingers or a knife, peel off the skins. Chop the peppers into medium pieces; set aside.
Start with 2 1/2 cups flour. Add sugar, oil and beaten egg. Dissolve yeast in warm water. Add to flour mixture. Add hot water; mix well. Add 1 1/2 cups flour, a little at a time, to make a stiff dough. Pour out onto a floured board for 15 minutes. Knead and put into greased bowl until it doubles. Knead and roll out. Cut and put on greased pan. Let rise again. Bake at 400° until brown.
Cut sausages in 1-inch pieces and place in crock-pot. Add sugar and hot sauce; let simmer until tender. You can also add a can of beer to the barbecue sauce, if desired.