HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain fettucine. In a saute pan, add pasta, butter, cream and cheese, bring to a boil. Cook over medium heat until mixture starts to thicken. Salt and pepper to taste. Do not make any substitutions in ingredients. Serves 10.
Mix cream cheese, butter and powdered sugar. Mix milk and pudding together. Blend in whipped topping. Combine these two mixtures. Crush cookies. In a clean, new 8-inch clay pot or plastic flour pot, make layers of cookies, then creamy mixture. Line with foil if using new clay pot or cover hole with small plastic lid. End with 1 1/2-inch layer of cookies. "Plant" an artificial flower in center. Cover the stem with plastic wrap. Chill several hours or overnight. Serve with new, clean shovel.
Mix 1 cup of sugar and cinnamon. Put this mixture in a plastic bag and shake the quartered biscuits in the mix. Heavily butter a Bundt pan. Put the biscuits in the pan. In between layers, put pats of butter and brown sugar. Sprinkle leftover sugar and cinnamon over biscuits.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs. Beat well with spoon. Combine flour, cocoa and baking powder. Gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 minutes. Cool in pan.
Place first 4 ingredients together in medium size heavy weight saucepan. Mix well. Bring to boil over medium heat; stir well. Cover and cook over low heat until tender and water is absorbed, 12 to 14 minutes. Stir. Do not overcook. Sprinkle grated orange peel on top. Makes 4 to 5 cups. Serve hot with Beef Stroganoff Supreme.
Cook macaroni; add cucumbers, pepper, onion, pimentos and salt to taste. Combine sugar, vinegar and oil. Pour over other ingredients. Mix well. Marinate overnight; stir once in a while.
Heat oven to 400 degrees. In a mixing bowl, combine baking mix, milk, and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto greased baking sheet. Bake for 10-12 minutes or until lightly browned. Mix remaining ingredients; brush over warm biscuits before moving from baking sheets.
Shred all ingredients except tuna; drain tuna and add to other ingredients. Add enough salad dressing or mayonnaise to moisten. Makes delicious sandwiches.
Heat cheese and salsa in 1 1/2-quart saucepan over low heat 10 minutes, stirring occasionally until cheese is melted. Keep warm in heatproof dish. Serve with snacks.
Stir together the first 7 ingredients. Cook spaghetti and stir into mixture. Pour into 9 x 13-inch baking dish and bake at 400° for 30 minutes. Top with sprinkles of paprika and Parmesan cheese while hot.
Melt butter in frying pan. Add dates, eggs, salt and sugar; mix well. Cook for 10 minutes, stirring over low heat to prevent burning. Add Rice Krispies, nuts and vanilla. Cool and shape into small balls; roll in coconut.
Saute garlic and onions until onions are clear. Add remaining ingredients and cook on medium heat, stirring every 10 minutes or until mixture is hot and well blended, about 45 minutes. Top with finely chopped green pepper, red onion, cilantro, chopped tomato and grated Monterey Jack cheese.
Bake first 4 ingredients for 20 minutes at 350°. Cool. Next combine next 4 ingredients and pour over cooled crust. Top filling with blueberry pie filling.
Brown hamburger; let drain excess fat. Boil noodles according to package directions; drain. In large mixing bowl, mix hamburger, noodles, soups, peas and cheese. Place in casserole and bake 30 minutes in oven at 350°.
In a glass or mug, combine the juice of 1/2 lemon, sugar, a slice of lemon studded with cloves, a strip of orange peel and rum. Add boiling water to fill the mug. Stir with a cinnamon stick.
Brown and drain hamburger and onions in skillet. Combine with all other ingredients in large pot. Cook over low heat until thick and all vegetables are completely heated.
Dissolve 1 tablespoon instant coffee in 1 tablespoon hot water. Let cool, then stir fudge and coffee into 8 ounces Cool Whip.
Brown hamburger with	onion.	Mix cornbread mixes as directed. Pour half of mix in bottom of a 9 x 13-inch casserole dish. Layer hamburger meat, cheese, corn, then rest of the cornbread mix. Bake at 375°, uncovered, for 30 minutes.
Mix margarine and cheese together. Add flour until crumbly. Add enough water to make soft dough. Mix all remaining ingredients for meat mixture and chill. Roll out dough, cut with 6-inch diagonal circle cutter. Put about 2 tablespoons of meat into middle of dough circle and lap over and pinch together. Continue with remaining dough. Makes about 20. Bake at 350° for 30 minutes or until browned.
In large skillet, brown ground beef, green pepper and onion; drain well. Stir in remaining ingredients. Cover; simmer 15 to 20 minutes, stirring occasionally, until thoroughly heated.
Stir with fork the apples and egg. Add sugar and oil; mix well. Add remaining ingredients. Bake in a greased and floured 8 x 8-inch baking dish for 30 to 40 minutes at 350°.
Fry bacon, lift out bacon leaving grease in skillet. Add onion to grease and saute until transparent. Lift out and hold. Add ground beef and fry until all pink is gone. Add all other ingredients to skillet mixture, plus bacon and onion, and heat. Place in casserole dish and bake 30 minutes at 350°.
Mix beef, rice, onions and seasonings. Shape into small balls. Cook on low heat, turning frequently, until light brown but not crusty. Add sauce and water; mix well. Cover and simmer 30 minutes until done. Stir frequently to prevent burning.
Put juices in the bottom of a percolator. Put sugar, cinnamon and cloves in percolator basket. Percolate!
Cut eggs in half lengthwise. In small bowl, mix egg yolks, salt, mustard, Worcestershire sauce and salad dressing. Dip into egg whites. Sprinkle with paprika. Refrigerate until served.
Preheat oven to 350°. In a small bowl, stir together flour and baking soda. In large mixer bowl, beat shortening, granulated sugar, brown sugar and vanilla until creamy. Add eggs. Beat well. Gradually add flour mixture, blending in well. Stir in peanut butter chips and chocolate chips. Spoon dough onto ungreased cookie sheet, (approximately 1 rounded teaspoonful). Bake 8 to 10 minutes or until lightly brown. Cool slightly. Remove from cookie sheet. Yields 5 dozen.
Add small bag Dorito chips and 8 ounce bottle creamy Italian dressing right before serving.
Beat all ingredients well and pour into 2 ice cube trays. Freeze. When frozen, take out and whip in blender. Return to trays and refreeze. Great snack for kids.
Combine all ingredients into slow cooker. Cook slowly all day. If time permits, soak beans in water overnight.
Preheat oven to 350°. In a bowl beat butter and sugar until light and fluffy. Add egg, and combine with flour and baking soda. Blend into a creamed mixture. Stir in baking bits, raisins and nuts. Drop rounded tablespoonfuls of dough onto cookie sheet. Bake 10 to 13 minutes.
Cook onion in 2 tablespoons butter, covered, 10 to 15 minutes. Add chopped mushrooms, salt and pepper to taste. Cook, over very low heat until there is no liquid left in pan (but fat remains). Stir to prevent burning. Let this mixture cool to room temperature. Preheat oven to 375°. Beat egg whites until stiff. Beat egg yolks. Add yolks and whites to mixture. Add bread crumbs. Spread filling on strudel sheets at one end. Sprinkle with remaining melted butter. Roll strudel very loosely so eggs can expand. Place in buttered baking dish or pan. Bake for 30 to 35 minutes until crisp and golden.
Pour water in crock-pot. Wrap ham in foil and place in crock-pot. Cover and cook on high 1 hour, then on low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
Cook brownie mix per directions on mix in 9 x 13-inch greased pan. While brownies are cooking, mix honey and peanut butter on medium heat until blended together. When brownies are done and still hot, put chocolate bits over the brownies, then drizzle honey mixture over the chocolate bits. Cover with chopped walnuts or almonds.
Boil ribs. About halfway through cooking, add sauerkraut and any seasonings or spices to your taste. Finish cooking.
Mix well together and store in a dry airtight container, indefinetly. Mix with 1/4 c. with hot water.
Bring all ingredients to a boil in large pot. Reduce heat and gently boil 20 to 30 minutes until liquid is slightly thickened.
Scrub potatoes. Pat dry. Prick skins with a fork. Bake at 400° for 45 to 50 minutes. Cut hot potatoes in half. Scoop out potatoes, leaving 1/4 inch thick shells. Set-aside. In a medium size mixing bowl, combine scooped out potato, margarine, milk, salt, pepper, and garlic powder. Whip potatoes with electric mixer until smooth. Fill shells with potato mixture. Sprinkle Cheddar cheese on top or freeze at this stage and add cheese later. Bake at 400° for 20 to 25 minutes.
Boil chicken and pick off bones. Set aside. In a large pot, put tomato paste and chicken stock plus water to half fill pot. Add finely chopped onions, celery, bell pepper and garlic. Add all seasoning and simmer for 1 hour.
In medium bowl, combine flour and salt. Cut in Crisco. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well. Stir egg mixture into flour mixture. On floured surface, roll half the dough to a 17 x 12-inch rectangle. Line a 15 x 10 x 1-inch baking pan with half the pastry. Sprinkle with cornflakes; top with apples. Combine sugar and cinnamon; sprinkle over apples. Roll remaining dough to make top crust; place over apples. Seal edges of dough. Cut slits in top for escape of steam. Beat egg white until frothy. Brush on crust. Bake at 375° for 50 minutes. While still warm, drizzle with confectioners sugar glaze. Cut into bars.
In a large bowl, stir first 6 ingredients together until smooth. Add remaining ingredients. Toss to coat well. Cover; chill. Makes 5 cups.
Boil chicken and debone. Set aside. Mix soups and spice packet from stuffing together. In a casserole dish, layer the bottom with chicken, then a layer of soups, then chicken and remainder of soup mix.
Mix all ingredients thoroughly. Pour into a greased tube pan. Bake at 325° for 1 1/2 hours.
Puree grapes in processor. Strain juice into measuring cup. Add water, if necessary, to measure 1 1/2 cups. Blend grape juice, wine and 1/2 cup water, lemon juice and cassis. Transfer mixture to ice cream maker and process according to manufacturer's instructions.
Mix well and pour into 9-inch unbaked pie shell. Bake at 350° until firm and a toothpick inserted in center of pie comes out clean (doneness test), approximately 40 minutes. Serve warm or cold with whipped cream, vanilla ice cream or Cool Whip.
Mix cheese and sausage. Gradually mix in the biscuit mix. Roll into small balls and bake in 325° oven about 15 minutes.
Melt butter and saute garlic until just tender. Add mushrooms and cook for 7 to 8 minutes; set aside. Cook pasta in salted water according to package directions. While pasta is cooking, chop the tomatoes and add olives, artichoke hearts and basil. Salt and pepper to taste. Drain pasta and add mushroom mixture, tomato mixture and olive oil. Toss and top with cheese.
Saute hamburger and onion in shortening. Add remaining ingredients. Mix well. Bring to a boil. Cover and simmer 45 minutes.
Brown ground beef in a large skillet. Drain off fat. Add the rest of ingredients and cook 15 minutes, covered, stirring occasionally. Vary amounts of corn, celery and tomatoes to suit taste.
Mix all ingredients. Roll into small balls. Bake at 350° for 10 to 15 minutes on an ungreased cookie sheet. May be frozen until ready to bake.
Mix all except crackers in blender. Pour over crackers in brown bag or can put in sheet cake pan and put in oven for a few minutes to soak in oil.
Fry first 4 ingredients until browned; drain any excess grease. Mix this and all other ingredients and bake at 350° for 1 hour. This recipe could be cut in half if you have a small family. Can be frozen.
Butter a 9 x 13 x 2-inch pan. Mix blueberries, pineapple and 1/2 cup sugar. Spread over bottom of pan. Spoon dry cake mix over berry mixture. Then sprinkle chopped nuts over cake mix. Sprinkle 1/4 cup sugar over mixture. Drizzle melted margarine over top and bake at 350° for about 45 minutes or until sides are brown and it is crusty. Halfway through baking time, cut through mixture and let juices penetrate.
Boil potatoes until almost ready. Chuck up and set aside. Slice sausage; fry with onion until brown. Place in Dutch oven the sausage, potatoes and green beans. Blend together sugar and vinegar; pour over ingredients in Dutch oven. Stir constantly until liquid becomes thick, on medium heat. Add parsley. Remove from heat and serve.
Blend, then beat for 2 minutes. Pour into a greased and floured 9 x 13-inch cake pan and bake for 40 minutes at 350°.
Preheat oven to 350°. Brown meat with chili powder and garlic powder. Drain fat. Layer the following: Place half of tortillas in 13 x 9 x 2-inch pan. Pour ground meat mixture over tortillas. Add beans, then spread chopped onions over beans. Cover with cheese. Place remaining tortillas on top. Add soup and just enough water to rinse the can. Put tomatoes over all. Cover tightly with foil or lid and bake at least 30 minutes.
Sear meat in olive oil until gray colored. Simmer in water to barely cover meat, 1 1/2 to 2 hours. Add spices and cook 30 minutes longer. Mix cornmeal with 1 cup cool water. Add to mixture and cook 5 minutes longer.
Cut 6 tortillas in 1/2-inch wide strips. Saute onion and garlic in 2 tablespoons of hot oil. Add next 10 ingredients; bring to a boil. Cover. Reduce heat and simmer 1 hour. Add strips and cheese. Cook, uncovered, 10 minutes. Sprinkle with paprika and serve with reserved tortilla strips and chips.
Mix the first 3 ingredients in a bowl. Grease pie plate. Line pie plate with dough, then put corn flakes on top of dough. When baking pies it helps when corn flakes are put on top of dough before putting filling of pie. Pour in the mixture, then sprinkle nutmeg on top. Bake at 375° for 35 to 40 minutes.
Mix well and bake in greased and floured loaf pans for 1 hour at 350 degrees.
Mix all ingredients except last two. Cover with corn flakes and butter and bake 45 minutes at 400°.
Cream sugar and oil. Add well beaten eggs. Add flour, salt, soda, pecans, apples and vanilla. Pour into well-greased and floured Bundt or tube pan. Bake at 350° for 1 hour. While still warm, glaze.
Place corned beef in a lightly greased 9 x 13 baking dish. Dot with dressing. Spread sauerkraut over top; sprinkle with cheese. Toss bread crumbs with butter; sprinkle over cheese. Bake at 350° for 30 minutes. Serves 6.
Combine corn syrup, sugar and water. Cook to medium soft boil (236°). Remove from heat and add chocolate. Stir until melted. Add vanilla. Slowly add evaporated milk. Mix thoroughly. Makes 2 1/2 cups.
Beat egg whites until stiff. Add 1/2 the sugar gradually, continue to beat until very stiff and smooth. Sift cocoa with rest of sugar. Add gradually, continuing to beat all the while. Finally beat in vanilla. Pile into dessert dishes. Serve with cream.
Mix Crisco, sugar and eggs together. Add mashed bananas. Mix together flour, baking powder, baking soda and salt. Add dry ingredients to wet. Mix and pour in sour milk. Add chopped nuts when almost mixed enough. Bake in 2 (8 x 8 x 2-inch) pans or 1 (7 x 11 x 1 1/2-inch) pan at 350°.
Combine butter, eggs, sugar and shortening; mix. Add soda, salt, cloves, ginger and cinnamon. Mix in the molasses and then add the flour. Bake 10 to 12 minutes at 350°.
Drain juice of cans of fruit and add enough water to make 3 1/2 cups. Cook until thick, cool. Then add oranges, pineapple, maraschino cherries and bananas. You can also add diced apples (Red or Yellow Delicious).
Mix pudding with milk with a wire whisk for 2 minutes. Pour into baked and cooled pie crust. Place in refrigerator for about 5 minutes. Then stir the topping and then spread whipped topping on top of pie. Garnish with grated chocolate candy bar, if desired. Keep refrigerated until ready to serve.
Prepare macaroni and cheese according to directions on package; mix in tuna and cream of mushroom soup. Add any or all of the other ingredients if desired. Be sure it is well mixed, then serve. Preparation time: Approximately 15 minutes. Serves 4.
Boil chicken in one pot and noodles in another pot for 20 minutes. Combine noodles and chicken. Add cream of mushroom soup, saltine crackers, mushrooms, butter and peas. Add chicken broth. Place in oven and bake 30 to 40 minutes, until crispy on top, at setting of 350°.
Cut hard-cooked eggs in half lengthwise. Mash egg yolks. Stir in 3 tablespoons mayonnaise, salt, mustard, vinegar, pepper and celery seed. Spoon egg yolk mixture back into whites evenly. Arrange on plate and chill before serving.
Clean cucumbers carefully. Cut 1/4 inch off both ends of cucumbers. Mix water, vinegar and salt in Dutch oven; heat until boiling. Place 2 cloves of garlic, 1 dill head and onion slice in each of the 6 sterilized quart jars. Pack cucumbers in jars, leaving 1/2 inch headspace. Cover with boiling mixture, leaving 1/2 inch headspace. Wipe rims, seal and process in boiling water bath for 10 minutes.
Cook carrots in salted water until medium done; rinse in ice water. Arrange layers of carrot, green pepper and onion in a bowl or container. Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Serves 12.
Combine all ingredients in advance. Chill and store in refrigerator. Use on all kinds of salads.
Sift flour into bowl. Add shortening. Take 2 knives and cut shortening into dry flour. It will look very lumpy. Add buttermilk, a very little at a time, until you have a fairly stiff dough. Sift flour onto wax paper or dough board. Pour dough out of bowl onto floured wax paper. Knead dough by turning over and punching dough down each time. Work like this until you can roll dough out with dough roller. Cut into biscuits with biscuit cutter. Place in Pam sprayed pan. Cook at 450° until brown.
Melt gelatin, cheese and marshmallows in double boiler. Remove from heat. Add remaining ingredients. Chill until firm. Serve.
Slice steak thin. Dice bell pepper, carrots and celery. Cook steak then add ingredients. Cook on low until done. Serve over rice. Top with chow mein noodles and soy sauce.
Combine flour, sugar, salt, baking soda and milk. Melt shortening and chocolate together. Then beat for 2 minutes. Add baking powder, 1/2 cup milk, eggs and vanilla. Beat for 2 minutes. Bake at 350° for 35 or 40 minutes.
Boil the broccoli and drain. Boil 1 cup of rice until dry. Melt 1 stick of margarine. Pour it into the bowl with chicken soup, mix well. Add the Cheez Whiz. Add just a little bit of water. Next add the cooked rice and broccoli. Bake in an oven for 15 or 20 minutes until brown (at 350°).
Put a square of foil on work surface. Stir nuts and sugar in a small pan over medium heat 5 minutes until most sugar melts and starts to turn golden. Pour on foil to cool. Divide lettuce into 4 salad bowls. Top with oranges and onions. Break up clumps of almonds. Add to salads. Mix oil, honey and vinegar. Drizzle over salads. Sprinkle parsley on top.
Mix lard in cup of boiling water. Add all-bran, salt and sugar; stir until lard is melted. Let cool. Add yeast that has been dissolved in cup of lukewarm water, then add eggs. Let all cool. Add flour; beat thoroughly. Put in covered container. Place in refrigerator overnight. Knead well. Make rolls out; let stand 2 hours in warm place, then cook until brown at 300°.
Combine cut green beans, chopped tomatoes and chopped onion. Blend together sour cream and Italian salad dressing; add to bean mixture and toss lightly. Chill at least 2 to 3 hours. At serving time, spoon salad into romaine lined salad bowl. Garnish with tomato wedges.
Combine all ingredients in a greased casserole dish. Bake at 325° for 1 1/2 hours. Cover while baking.
Combine pork and beans, sugar, Worcestershire, chili powder, molasses, chili sauce and vinegar in a crock-pot with lid. Cook on high for several hours or on low overnight or most of the day. Add crumbled bacon bits, if desired before serving. Makes 8 to 10 servings.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings. Pour batter into a greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes. Cool in pan 10 to 15 minutes. Remove from pan and cool completely on a wire rack.
Cream the sugar, shortening and eggs. Add sifted flour with cocoa and salt alternately with buttermilk. Add soda and water. Grease and flour a Bundt or tube pan. Bake at 300° for 1 hour and 15 minutes or until done.
Wash chicken well and place in large pot. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour. Remove chicken and let cool. Remove skin and bones; dice chicken. Reserve stock. (Can be prepared ahead, covered and refrigerated.) Skim fat from chicken stock and discard. Tear bread into cubes and set aside. In large mixing bowl, combine celery, onion, salt, pepper, sage, baking powder and eggs. Mix well with a fork to break up eggs. Add diced chicken, bread cubes, milk and 1 1/2 cups reserved stock. (Save leftover stock for another use.) Toss ingredients lightly but thoroughly to combine.
Saute onion in oleo. Add hominy, soup and Cheez Whiz. Put in greased 9 x 13-inch baking pan. Put crushed Fritos on top. Place in 350° oven for 40 minutes or until brown and bubbly.
Preheat oven to 350°. Melt butter in cake pan; sprinkle with brown sugar, evenly. Drain the pineapple, but save the juice. Arrange in pan, with the cherries in the holes of pineapple. Add sifted flour, baking powder and salt in a bowl. Stir in sugar. Add shortening and milk. Beat at medium speed for 2 minutes. Add vanilla and egg. Beat 2 or more minutes. Pour carefully over pineapple. Bake 50 to 60 minutes.
Thoroughly cream the shortening and sugar. Add honey and eggs; beat well. Add raisins. Sift dry ingredients. Add milk; chill. Roll 1/2-inch thick; cut in rounds or squares. Bake on greased pan in a 350° oven for 12 to 15 minutes. Space well apart, as they puff in baking. Makes 2 1/2 dozen cookies.
Combine sugar, flour, and salt over med. heat. Gradually add the milk. Cook and stir until mixture boils and thickens. Cook for 2 minutes. Remove from heat. Separate eggs, reserving whites for meringue. stir 3 yolks slightly and stir a small amount of hot mixture into. Then return to hot mixture and cook 2 minutes stirring constantly.
Beat well. Let stand for 20 minutes, then add 3/4 bottle of stale beer (beer must be opened at least 6 hours or overnight). Dip fish or chicken in flour, then in batter, then fry in hot grease.
Blend the sugar, Wesson oil and eggs. Knead with spoon. Add flour. (Mixture will be thick.) Add remaining ingredients and blend well. Pour ingredients in greased tube pan. Bake at 350° for 1 hour and 15 minutes.
Drain potatoes and arrange in buttered casserole. Mix brown sugar, cornstarch, apricot nectar and juice of apricots. Bring to a boil and boil for 2 minutes. Add orange juice, cinnamon, pecans and 1 stick oleo. Stir until melted. Add apricots and spoon mixture over potatoes. Bake 3 hours in 300° oven or until syrup is thick.
Cream together lard, sugar and eggs. Add cocoa, soda, salt, baking powder and flour alternately with milk or buttermilk and hot water. Put on cookie sheet by spoonfuls and bake.
Combine cheese and onion. Fill green chilies, carefully to avoid breaking. Fasten with toothpicks. Dip stuffed chili into batter and fry in deep fat until golden brown. If fresh green chilies are not available, canned ones may be used.
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with sour cream and nacho chips.
Quantity of ingredients is your choice. Add all and pour dressing over. Mix and let set overnight.
Combine all ingredients; mix well. Serve on crisp lettuce greens. Tasty, colorful and easy to prepare.