HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim broccoli, split and slice into small flowerets and 1-inch strips. Wash and drain. Mix remaining ingredients in large glass bowl. Add broccoli. Toss to coat well. Cover and chill at least 4 hours. Serves 6 to 8.
Do not drain beets. Heat to boiling point. Mix sugar and stir in cornstarch and when smooth, add to hot beets. Cook slowly for 5 minutes. Add butter just before serving.
Cook and stir ground beef and onion until beef is brown. Drain. Add taco seasoning as per package. Spread 1/2 cup of salsa in bottom of ungreased square baking dish (8 x 8 x 2-inch). Mix remaining salsa, sour cream, soup and pimentos. Layer half of tortilla strips, beef mixture, soup mixture and cheese all on salsa. Then repeat.
Cream butter and sugar, add beaten eggs. Sift dry ingredients which have been mixed together alternately with coffee. Add apples, raisins and nuts. Bake at 350 degrees for 1 hour or until done.
Mix all ingredients in a large bowl until well mixed. Bake in a tube pan, well-greased and floured. Bake 1 hour at 350°.
Place chicken in a microwave-safe 8 x 8-inch baking dish. Combine soup, pineapple and curry powder in medium bowl; mix well. Pour soup mixture over chicken. Cover and microwave on High for 11 minutes. Rotate 1/2 turn at 5 minutes. Let stand 5 minutes before serving. Serves 4.
Cook noodles; saute vegetables in butter. Combine noodles, tuna, mayo, vegetables and salt. Blend together and heat soup, milk and cheese. Stir until cheese is melted; add to noodle mixture. Pour into 9 x 13-inch pan. Bake, uncovered in 425° oven until bubbly, about 20 to 30 minutes.
Saute the green pepper, garlic, and chopped onions and add to the browned ground chuck. Add all other ingredients and simmer for 1-2 hours, stirring often.
Heat peanut butter and oil in large shallow roasting pan in a 250° oven for 5 to 7 minutes or until soft and shiny. Stir in salt, garlic powder and Worcestershire. Add cereal and peanuts; mix until coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Yields 9 cups.
In a skillet, combine the first 10 ingredients. Bring to a boil, reduce heat, cover, simmer for 10-15 minutes. Sprinkle with cheese. Serves 2-4. Serve with salad, cornbread and dessert for a complete meal. Increase quantities for required number of servings.
Saute onion and garlic. Add canned ingredients. Then add chicken. In casserole dish, layer tortilla chips, soup mixture and then Cheddar cheese. Then another layer of the same. Bake at 350° for 30 to 40 minutes. Serve with more tortilla chips.
Melt 2 sticks margarine with water and 4 tablespoons cocoa. Let come to a boil. Mix flour, sugar and salt. Pour first mixture in 2 beaten eggs, sour cream and baking soda. Bake at 400° for 20 to 25 minutes in a long cookie sheet pan.
In large saucepan, combine half of the cranberry juice cocktail and all of the cinnamon and cloves. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove and discard cinnamon and cloves. Stir in remaining cranberry juice cocktail, apple juice concentrate and water. Chill beverage for several hours or overnight. Fill with ice cubes. Garnish with mint leaves. Makes 5 (12 ounce) servings.
Mix confectioners sugar and cream cheese together with a fork. Add creamy peanut butter, Cool Whip and vanilla. Mix well. Pour into pie shells. Makes 2 pies.
Brown noodles lightly in butter and add rice, broth and a little salt; bring to a boil. Lower heat and continue to cook until broth is absorbed.
Mix liquors together and warm slightly. Make Espresso and pour in glasses. Steam milk and add to coffee. Add liquor mix and stir. Top with whipped cream. Place cherry on top and do not eat until the end.
Cook chicken until tender; cool enough to cut into pieces. Set aside. Cook noodles in the chicken broth. Saute chopped onion and pepper in a small amount of oil. Cube the cheese and mix all ingredients together. Put in a baking dish; cover with foil. Bake 2 hours at 200°.
Beat eggs slightly. Add sugar, oil and vanilla; mix well. Stir in squash and pineapple, then flour mixture. Just mix enough to spoon into pan. Bake 1 hour at 350°. Makes 2 loaves.
Cover ribs with hot water in a large pot. Cook over low heat with a lid for 2 hours. In a separate 2-quart pot, combine remaining ingredients. Cook over medium heat, stirring constantly, until thick and bubbling. Line ribs into a large baking pan. Pour finished sauce over ribs. Bake for 10 minutes in a 350° oven or microwave for 5 minutes. Cool for 15 minutes before serving. Serve with rice.
Mix flour and spices together. Cream sugar and shortening until light. Add applesauce and baking soda mixture; mix well. Add flour and spices. Mix well. Add raisins last; bruise well with beaters. Bake in a tube pan at 325°; after 1 hour keep checking. This is a heavy batter; takes awhile to bake until done.
Combine crumbs, sugar, nuts, margarine and juice, mixing well with hands. Form small bite size balls, Roll in coconut. Chill until firm. Makes 60 balls.
Make a syrup by combining 1 cup sugar, 3 teaspoons cinnamon and 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in saucepan. Bring to a boil and boil for 3 minutes. Turn off heat. Roll pastry dough out until it is about 1/8-inch thick. Cut into six (7-inch) squares. Peel and halve apples, then remove cores. Combine 1/2 cup sugar, 1 teaspoon cinnamon, nutmeg and fill apple centers with this mixture. Place an apple in the center of a pastry square. Dot with 2 tablespoons melted butter and bring the points of pastry over apple to overlap. Press dough together to seal. Repeat with remaining apples. Place 2 inches apart in baking pan. Bake at 425° for 45 minutes.
Sift dry ingredients 3 times, then add liquid ingredients. Mix well. Pour into ungreased 9 x 13-inch pan. Bake 30 minutes at 350°.
Cut onions into 1/2 inch slices, separate into rings and coat with egg then with bread crumbs. Place on buttered baking sheets. Broil 4 in. from heat 5 to 6 minutes or until golden brown.
Cook ingredients over low heat, stirring constantly. When mixture becomes thick and starts to change color, lower heat and cook until very, very thick and almost burned. Pour on flat pan, like a cookie sheet, and immediately spread 1 cup chocolate chips over it. As chips melt, spread smoothly with a knife. When cool, break into pieces.
Beat eggs with whisk (or fork, no beater). Melt butter (I put butter in Pyrex measuring cup and microwave until melted.) Combine sugar, flour and syrup and whisk until smooth. Add melted butter and beaten eggs to the syrup mixture; mix well, then pour into unbaked pie pastry shell and pour on pecans, without stirring. Place in preheated 350° oven and bake 45 to 50 minutes (to test, insert knife and when it comes out clean, it is done and pastry is slightly brown).
Mix all ingredients in order given. Place in an 8-inch pan sprayed with Pam. Bake 15 minutes at 350°.
Mix cornstarch, sugar and salt in a medium pot. Add peanut butter and mix until crumbly. Beat egg with a fork. Put egg and milk in the pot, cook and stir over medium heat until mixture gets thick; then cook and stir 1 minute longer. Stir in vanilla. Chill before serving.
Combine all ingredients and mix well. Drop by teaspoonfuls onto ungreased cookie sheet about 1 1/2 inches apart. Bake at 400° for 10 to 12 minutes. Let cool and spread filling between 2 cookies, forming a sandwich.
Boil 1 cup of water; add rice and set aside. Brown mushrooms; add butter, onions and egg (scramble all). Add rice to mixture and brown. Add 1/3 cup water and soy sauce. Heat 5 minutes.
In a large pot, combine chicken, water, peppercorns and bay leaves. Bring to a boil. Reduce heat, cover and simmer 45 minutes or until chicken is tender. Skin and bone the chicken and cut it into large dices. There should be about 4 cups. Skim the fat from the broth, remove and discard the bay leaves and peppercorns and measure 4 cups broth. Reserve remaining broth for another use. Combine the broth with remaining ingredients and chicken and turn into a greased 2 1/2-quart round casserole. Bake the casserole in a 350° oven for about 1 1/4 hours or until the broth has mostly been absorbed. Serves 6.
Mix all dry ingredients in a large bowl. Make a well in dry ingredients and add all wet ingredients; stir well. Do not use a mixer. Pour into oiled and floured Bundt pan. Bake at 350° for 1 hour and 10 minutes.
Scatter rice in bottom of rectangular pan. Lay chicken on top and sprinkle dry onion soup mix over chicken. Mix canned soup and water together. Pour over all ingredients. Make sure you do not season. Then cover tightly with foil. Bake 1 1/2 to 2 hours in 325° oven. Also may be prepared ahead of time, the night before or the morning it is to be cooked.
Fill the quart jars to within 1/2 inch from the top of jar with the boiling brine. Cap each jar when filled. Process 15 minutes in boiling water bath. Boiling water should cover jars by 1-inch. Start processing time count when filled jars are placed in rolling boiling water. Use canner with tight fitting lid. Leave on high heat during processing. Ready in 3 to 4 weeks.
Beat salad dressing and sugar into bananas. Stir in flour, soda and salt until moistened. Fill muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes. Yield: 12 large muffins.
Put cut up fruit in baking dish. Mix sugar and cinnamon to taste. Add to fruit. Mix butter, sugar, oatmeal and flour together. Spread over fruit. Bake at 350° until fruit is tender.
Brown sausage. Add sausage and the rest of the ingredients into crock-pot. Let cheese melt.
Dissolve Kool-Aid and sugar in water. Add frozen juices. Stir until dissolved. Stir in 7-Up just before serving. Makes 1 1/2 gallons. Serves 30 plus.
Layer scrambled eggs, finely diced ham and shredded Cheddar cheese on a tortilla. Heat in microwave until cheese melts. Roll up and eat.
Preheat oven to 350°. Boil water. Mix together brownie mix, water, oil and 1 egg in large bowl until well blended. Pour into greased and floured 12-inch pizza pan. Bake 25 minutes. Beat cream cheese, sugar, one egg and vanilla in small bowl until well blended. Pour over crust. Bake 15 minutes; cool. Top with fruit; drizzle with chocolate. Garnish with mint leaves if desired.
Prepare pastry as directed except stir in 1/4 cup cornmeal with the flour. Continue as directed for baked pie shell. Place blueberries in pie shell. Mix 1/2 cup sugar, the cornstarch, salt and cinnamon in saucepan. Stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in grenadine syrup and lemon juice. Pour over blueberries. Refrigerate until chilled. Beat whipping cream and 1 tablespoon sugar in chilled 1 1/2-quart bowl until stiff. Cut pie into wedges; top with whipped cream. Makes 6 servings, 420 calories per serving.
Prepare French green beans. Cook as directed on package. Sprinkle American cheese on vegetables. Pour over a mixture of mushroom soup and Pet milk. Bake in a 350° oven for 25 minutes. Take from oven and top with French fried onion rings. Bake 8 to 10 minutes or until onions are crisp and golden brown. Makes 6 to 8 servings.
Saute onion and pepper with margarine, then add rest of ingredients. Mix small amount of brown sugar and ketchup together in bottom of a loaf pan to make the topping of the loaf. Add mix on top of this and bake 1 hour at 350°.
Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt. Add the flour mixture alternating with Hershey's syrup. Add vanilla and mix with mixer for 2 minutes. Bake in a 9 x 13-inch pan at 350° for 35 minutes. Ice with Chocolate Frosting.
Brown ground beef and drain. Add water and taco seasoning. Lay crescent rolls in bottom of pie pan (ungreased); press to form a crust. Sprinkle 1 cup of tortilla chips on top of crust, followed by beef mixture, sour cream, cheese, then remaining chips on top. Bake at 375° for 20 to 25 minutes. Top with taco sauce, if desired.
Boil chicken. When done, save broth and make meal and water mixture (runny). Add to broth. Cook until thick like pudding. Add onion, chopped up eggs and chicken. Salt and pepper to taste.
Dissolve Jell-O in the boiling water. Add pie filling and pineapple and mix well. Let chill until set. When set, cover with Cool Whip and sprinkle with chopped nuts.
Mix cream cheese, eggs, vanilla and sugar together. Place one wafer in bottom of foil cupcake wraps. Fill 3/4 full with mixture. Bake at 375° for 15 minutes. Cool and top with filling of choice.
Mix all ingredients and chill at least four hours. Serve in hollowed out bread (onion dill is a great one) with the bread pieces and/or raw vegetables.
Combine all ingredients, except almonds, until well blended. Spoon into casserole or souffle dish. Garnish with almonds. Bake in 350° oven for 15 minutes. Serve with fresh veggies or crackers.
Drain pineapple; reserve juice. Mix juice, sugar, butter and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until it comes to a boil. Combine cornstarch and water; stir well. Add cornstarch to the juice mixture, stirring until this becomes thick and bubbly. Remove from heat; cover and chill. After chilling, stir in mayonnaise.
Mix and simmer in an open kettle, adding water as it evaporates. Makes a nice aroma for your home during the holidays.
Melt butter; mix with sugar, milk, coconut, nuts and vanilla. Shape into balls and chill 1 hour. Melt paraffin and chocolate chips in a double boiler. Dip each chilled ball in this. Use a toothpick to dip them.
Fry bacon in 10-inch skillet until crispy; drain off fat. Beat eggs; stir in corn. Pour over bacon pieces in skillet. Cook until eggs are thickened throughout but still moist. Season to taste with salt and pepper.
Cream together margarine, sugar, brown sugar, eggs and vanilla. Sift in baking powder and flour (sufficient amount of flour should be added so dough can be rolled out). Roll out dough using plenty of flour on counter top and on rolling pin. Cut out cookies and bake at 375° for 7 to 10 minutes.
Cover bottom of pan or baking dish with rice. Place chicken pieces on rice. Mix soups together and pour over chicken. Bake at 300° for 1 hour. Cover dish with foil.
Put in layers in order listed. Do not grease pan. Bake at 350° for 45 minutes to 1 hour.
Brown the 3 tablespoons of sugar. Heat egg yolks. Add milk, sugar and flour. When sugar is browned and bubbly, add egg mixture. Stir until thick. Add vanilla and margarine. Pour into baked pie shell. Mix together and pour into crust. Bake at 350° until done.
Make graham cracker crust in bottom of pan. Beat eggs, butter, cream cheese and powdered sugar for 10 minutes and pour on crust. Top with bananas. Add pineapple (drained). Cover with Dream Whip. Garnish with cherries and pecans.
Mix together the last 3 ingredients ahead of time. Cover and store in the refrigerator.
Mix pudding and set aside. Mix the cream cheese, sugar and butter. Add to pudding mix and then fold in Cool Whip. Layer; start and finish with crushed cookies.
Combine first 5 ingredients in a large bowl; make a well in center. Combine eggs and milk; add sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350° for 35 to 40 minutes. Remove from pans immediately.
Brown ground beef; drain. Add all other ingredients. Simmer 1 hour, covered.
Use 4-gallon pot or large. Place flaked and roasted barley in a straining bag and add to 2 gallons of water. Hold at 150° for 1/2 hour; remove bag and barley. Add malt extract and stir until dissolved. Bring to a boil and add hop pellets. Boil for another hour. Transfer to a 6-gallon fermenter and add water to total 5 gallons. Cook to 75°. Sprinkle yeast on top, close fermenter and shake for 1 minute. Ferment for 10 days to 2 weeks. Siphon into bottling bucket, add corn sugar and bottle. Leave in a cool dark place for 1-2 weeks and drink up! Keeps up to one year.
Dissolve yeast in the warm water, then add and mix shortening, salt, eggs and mashed potatoes. Add 2 cups flour at a time. Turn into greased bowl until double in size. Punch down. Make rolls. Let rise 1 to 2 hours. Bake at 450° until brown. Brush tops with butter. Serve.
Cook hamburger on stove, mixing with a fork and draining the fat off. Put mango, celery and onions in sauce; let simmer for 1 hour. Add the tomatoes and tomato sauce; let it simmer. Add the drained hamburger and chili powder; let simmer. Add the kidney beans 15 minutes before done.
Cook beets and slip off the skins. Mix ingredients for syrup altogether until sugar and salt are dissolved. Pour over beets. Pack in jars and seal. Yields about 10 pints.
Mix all ingredients and pour into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Kolache dough: Dissolve yeast and 1 tablespoon of sugar in lukewarm water. Heat milk to 150° to scald; remove from heat and add 1/2 cup butter to melt. In bowl, beat eggs with salt, 1/2 cup sugar and orange (or lemon rind). When milk is lukewarm (110° to 120°), add to egg mixture and mix in yeast mixture. Add enough flour to make soft dough, not sticky and not too stiff. Let stand 15 minutes. Stir with wooden spoon. Repeat 2 more times at 15 minute intervals.
Mix bananas until all mashed. Add the rest of the ingredients and mix well. Spray bottom and sides of pan (bread pan) with cooking spray. Pour mixture in pan and bake 1 hour at 300°.
Cook spaghetti and drain. Stir in butter, cheese and eggs. Put in the bottom of baking dish. Brown meat and drain. Add all other ingredients, except cottage cheese. Simmer for 10 or 15 minutes. Put cottage cheese on top of spaghetti in dish. Add the meat mixture to top of cottage cheese. Chill for 2 hours or let set in the refrigerator overnight. Bake, covered, for 1 hour. Uncover and sprinkle with 1/2 cup Mozzarella cheese. Bake at 350°.
In saucepan, barely cover squash with water and cook until tender but not mushy. Drain thoroughly in colander. Set aside.
Mix the first 3 ingredients as for pie crust. Press into a 9 x 13-inch pan. Drizzle 2 tablespoons honey over and spread. Bring water and margarine to a boil. Add flour and salt all at once. Stir until a stiff ball forms. Remove from heat and add 3 eggs, one at a time, and beat after each until smooth and glossy. Stir in 1/2 cup honey and 1 teaspoon almond extract. Pour and spread on crust. Bake at 400° for 25 minutes. Remove from oven and sprinkle 1/2 cup chopped nuts on top. Bake 10 more minutes. Cool and then drizzle with icing made of sugar, almond extract and milk.
Mix ingredients in order listed. Pour into a 9 x 13-inch greased pan. Bake at 350° for 35 to 45 minutes.
Cream the sugar and butter. Add flour and eggs; beat well. Add buttermilk and vanilla. Pour into unbaked pie shell. Bake at 350° for 45 minutes or until brown on top. Makes 2 small pies or 1 large pie.
Brown chicken in 4 tablespoons margarine. Take chicken out. Add pepper and onion to skillet. Add rice, broth, salt and chili powder. Bring to a boil and add 1 cup tomatoes. Place chicken on top and simmer for 30 minutes.
Saute onion and bell peppers in margarine. In bowl, mix both cans of corn, eggs and corn bread mix. Stir all ingredients together and pour into lightly greased casserole dish. Bake at 350° until firm and lightly brown on top.
Cut cheese into chunks and melt. Add can of tomatoes. Mix until well blended. Serve warm. Crock-pot works well for serving.
Melt butter in saucepan. Add onion and cook until soft. Remove pan from heat; stir in flour and then milk. Return to heat. Cook, stirring constantly, until smooth and thickened. Arrange fish and shrimp in buttered casserole. Sprinkle with parsley and mushrooms. Pour half of the sauce over fish. Top with layer of sliced potatoes and pour remaining sauce over all. Bake in 350° oven for 40 minutes or until potatoes are done.
Scald sour cream. Stir in sugar, salt and melted margarine. Pour warm water in large bowl. Sprinkle yeast over water. Stir until dissolved. Add lukewarm cream mix, eggs and flour. Mix until blended. Cover tightly.
Pour into an unbaked pie shell and bake for 45 minutes at 350°. Good topped with ice cream.
Chop onion and fry lightly in oil just golden brown. Transfer to a large pot, along with the oil. Add beef broth, beans, tomato paste, minced garlic, pepper, salt and parsley. Add 2 cans of water. Bring to a boil. Reduce heat and cook for 20 minutes. Serve hot. Serve with pita bread dipped in it. This makes a hearty soup.
Stir ingredients together. Mix until mixture is a stiff consistency. Drop by teaspoonfuls into deep fryer or pan about half full of hot oil. Cook until Hush Puppies float and turn a golden brown.
Combine sugar, corn syrup, water and salt. Stir until the sugar dissolves. Heat to boiling. Cover and boil 2 minutes. Uncover and cook to a soft ball stage or to 238°. Beat egg whites until stiff but not too dry. Slowly pour syrup over egg whites. Beat until candy is cool and holds shape. Add vanilla and nuts. Drop by teaspoon onto wax paper. Allow to cool.
Cook celery and onion in oleo over low heat, stirring occasionally until onion is tender but not brown. Blend in dried bread and seasonings; toss lightly. Add more seasonings if desired. Pour broth or milk or water over mixture. Makes enough to stuff a 14 to 18 pound turkey.
Mix all ingredients together. Keep in airtight container and keep refrigerated. Will keep up to a week. Great if made the day before you serve it.
Combine cake mix and butter. Save 1 cup of this for topping. Pat the rest into a 9 x 13-inch pan. Top with peanut butter and then Marshmallow Creme. Crumble remaining mixture over the top. Bake at 350° for 20 minutes. Makes 3 dozen.
Rub mixing bowl well with cut garlic and discard. Drain clams, reserving broth. Blend ingredients well, adding reserved broth as needed for desired consistency. (Add gradually, since 1/4 cup is usually more than enough.) Makes about 2 cups. This is also good with sherry used for part of the liquid.
Combine all ingredients and freeze in ice cube tray. When ready to serve, place 3 or 4 cubes in a tall glass and fill with Fresca, Vernor's 1-Cal or your choice of flavored no-cal soda or club soda.
Mix all together and chill overnight. (For holidays, use colored marshmallows and red candied cherries.)
Brown hamburger with onion; drain. Mix in taco seasoning and water. Simmer and cool. Mix lettuce, cheese, tomatoes, and olives with hamburger mixture in a large bowl. Just before serving add chips and enough French dressing to moisten.
Cook linguini until tender. Rinse with cold water. Mix in all other ingredients. Chill at least 4 hours. Great for picnics!
Mix together veg-all, mayonnaise, cheese and butter pour into casserole. Sprinkle crushed crackers on top. Bake at 350° until tender.
Beat egg with hand beater in medium bowl until fluffy. Beat in remaining ingredients except margarine until smooth. For thinner pancakes, stir in additional tablespoon of milk. Heat griddle or skillet over medium heat. Grease griddle with margarine if necessary.
Combine first 4 ingredients. Stir in peanut butter and syrup. Mix well. May have to use hands! Roll into 1 1/2-inch balls. Shake or roll in powdered sugar.
Place steak on greased cookie sheet. Brown under broiler. Place in greased cake pan. Sprinkle with pepper and seasoned salt. Place onion and green peppers on top. Pour a little water on bottom. Cover; bake at 350° for 1 hour.
If you have an electric skillet set control at 280°. If using regular skillet combine sugar, butter and evaporated milk. Bring mixture to	a boil. Boil	5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla; stir until marshmallows and peanut butter are melted and blended. Pour into a buttered 8-inch square pan. Cool. Cut into squares. About 2 pounds.
Cook chicken and save broth. Do not use skin. Cut chicken small and put in bottom of buttered casserole dish. Mix the celery soup, chicken soup (no water) and 1 cup sour cream together. Put over chicken. Put the stuffing over soups. Mix 1 cup chicken broth and the butter (melted). Pour over stuffing. Heat.