HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, heat olive oil and cook carrots, celery and onion until tender. Add tomatoes with their liquid, broth, water, salt and pepper. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Drain white and red kidney beans. In a small bowl, with fork, mash one can white beans. Add to pot and stir in well. Add remaining 2 cans drained beans, cooked pasta and frozen spinach which has been defrosted and drained. Heat through and serve with grated Parmesan cheese.
Combine pudding and milk according to instructions on box. Then add Eagle Brand milk and Cool Whip. Assemble alternate layers of vanilla wafers, bananas and pudding mix until all ingredients are used.
Boil coffee in 1 1/2 quarts water. Simmer 45 minutes; very slowly. Strain twice, should be about 1 1/2 cups of coffee extract. Boil sugar in 1 quart of water for 5 minutes, let cool. Add cool coffee extract to cool sugar syrup, then add in 1 quart of alcohol, stir. Add vanilla. Mix well. Should make about 3 quarts of Kahlua.
Place all ingredients in blender and run on high speed for a few seconds, until smooth in texture. Makes 1 1/2 cups.
Mix all ingredients very well. Cook for 30 minutes in 350° oven. Serve hot or warm.
Mix ingredients together. Pour into 2 bread pans. Bake 1 hour at 350°. Makes two loaves. (You can add nuts or raisins if desired, about 1 cup.) To serve, spread with cream cheese.
Cream sugar and butter until fluffy. Add eggs one at a time, mixing well after each egg. Add flour and sour cream alternately. Mix well. Add oil and vanilla; mix until batter is well blended (3 minutes on medium speed). Pour into tube pan.
Mix cream cheese, mayonnaise, Worcestershire sauce and onions together. Spread on bottom of 8 x 8-inch or 9 x 9-inch glass shallow bowl or pan. Spread cocktail sauce over this mixture. Sprinkle crab meat over cocktail sauce. Chill and serve with crackers.
Mix in a large bowl the first 3 ingredients. Melt in saucepan the margarine, chocolate chips and peanut butter. Pour melted mixture over dry mixture and coat the cereal with chocolate mixture. Sprinkle with the powdered sugar. Put lid on and shake to coat all of the cereal with the sugar.
Cook beef just until redness is gone. Drain all fat. Combine bread crumbs and poultry seasoning and add to meat. Add all remaining ingredients and mix well. Bake in covered casserole dish 45 to 50 minutes at 325° to 350°.
Cook chicken with onions, bell pepper and celery. Crumble cornbread; add chicken broth, more celery, onions and bell pepper. Fry sausage and crumble on top. Bake at 325°.
Cook potatoes until tender. Dice while warm. Make marinade of oil, vinegar, lemon juice and seasonings. Add warm potatoes and mix gently. Marinate until cool. Add eggs, celery, onion and pepper to marinated potatoes. Mix lightly. Add mayonnaise. Mix carefully to blend. Chill at least 1 hour before serving. With 1/2 cup portions it will serve 50.
Layer lettuce, celery, green pepper, onions, water chestnuts and peas. Spread Miracle Whip over entire salad. Sprinkle sugar over Miracle Whip. Seal all the salad with the Miracle Whip. Sprinkle with cheese and crumbled bacon. Cover with Saran Wrap and refrigerate at least 12 hours. Mix and serve in 9 x 13-inch glass dish.
Mix first 5 ingredients together with hands. Form into walnut-size balls and chill. Melt 6 ounces chocolate chips and paraffin in a double boiler. Dip balls in the chocolate and put on waxed paper. Makes about 50 balls.
Combine in a saucepan the squash, salt, sugar, pepper and onion; simmer in a small amount of water until tender. Remove from heat and drain well by mashing in a colander. Pour into a 2-quart casserole. Add milk and cheese. Mix. Bake at 350° for 30 minutes or until cheese is bubbly. Serves 6 to 8.
Coat a heavy pan with no stick Pam spray. Brown meat and onion, stirring often; if desired, drain fat. Add salt, pepper and flour; stir until flour is absorbed. Add milk and water. Cook until liquid thickens. If a thinner gravy is desired, add more milk or water.
Sift flour, salt, baking powder, soda and spices together. Set aside; mix sugar and margarine until blended; add eggs and beat in pumpkin, then add flour. Pour into greased pans and bake 1 hour and 15 minutes at about 325°. Cool 10 minutes before removing from pan.
Saute' vegetables in butter until tender. Add flour to vegetables and stir until smooth. Dissolve base in water; blend into vegetables.
In large shallow greased baking dish, arrange potato slices in layers. In small saucepan, melt butter. Add onion, salt and pepper. Brush potato slices with butter mixture. Bake at 425° for about 1 hour or until potatoes are crisp and brown. Serves 4.
Saute onion, green pepper and celery in butter. Add soup diluted with 1/2 can of water and cut-up cooked chicken. Add parsley, pimento and cooked peas. Serve on biscuits, toast points or patty shells.
Cream sugar and butter; add beaten eggs and vanilla. Sift dry ingredients. Add nutmeats and combine with the first mixture. Form dough in long roll and place in icebox overnight. In the morning, slice thin and bake on a lightly greased baking sheet at 375°; about 5 minutes will be enough, but watch cookies carefully.
In a shallow bowl, using a whisk, beat the egg and egg whites until foamy. Add the next 4 ingredients; beat well and set aside. Preheat oven to 200°. Lightly coat the skillet with butter over medium heat. Dip bread slices into the egg mixture, turning to coat and draining the excess back into dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side. Transfer cooked slices to a plate; keep warm in oven. Add butter as needed to skillet.
Simmer the first 3 ingredients for 2 hours with cover slightly tipped. Remove from heat and cool. Add the vodka and vanilla.
Combine all ingredients. Chill. Nice served in lettuce cups with dollop of mayo on top. Serves 4.
Melt butter in hot milk and pour over crumbs. Beat eggs. Add to squash, crumbs, milk and onion mixture. Bake in greased casserole dish in a 350° oven for 20 to 30 minutes.
Put potatoes in large pot with enough water to cover. Cook until almost done. In meantime, cut up all other ingredients. Add rest and simmer for about 20 minutes. Don't drain potatoes; may need to add water. This is great for crock-pot. Just put all ingredients in crock-pot with water to cover well. Cook on low all day.
Preheat oven to 325°. Grease two 9 x 5-inch loaf pans. In medium bowl, combine oil, water, eggs and pumpkin. Stir until well mixed. Mix dates, raisins and nuts in 1/2 cup flour, coating well. In a large bowl, combine flour and all other ingredients. Add liquid and stir just until well mixed. Stir in nuts and dates. Put into pans. Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean.
Mix together and put in a greased baking dish. Bake at 350° for 35 to 40 minutes.
Lightly pound steaks. Streak mustard on steak, adding salt and pepper. Dice onion and bacon and mix together. Add equal amounts to each steak, spreading evenly. Start with the smaller end, roll the steak forward and fasten with a clamp or a string. Brown evenly using butter or margarine. Add 2 cups (1/2 liter) water; cover and bake in moderate oven (325° to 350°) for 2 to 2 1/2 hours. Thicken with flour and water to which a little salt is added.
Mix all together except cheese. Pour into greased 9 x 9 pan. Sprinkle cheese on top. Bake at 350° for 1 hour or until set. I double this for a large crowd.
Mix in bowl. Pour into 9 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Cream the shortening and sugar together until light and fluffy. Beat in the eggs. Mix the bananas with the lemon juice and mix into the batter.
In large pan, saute cabbage and onion in margarine 10 minutes or until brown. Add water, cover and cook over high heat 2 minutes until water evaporates. Add noodles, sour cream, salt and pepper. Turn into buttered 2-quart casserole. Bake at 350° for 30 minutes or until lightly browned. Yields 8 servings. Good hot or cold.
Mix sugar and oil. Add eggs and mix well. Add cut apples. Sift flour, soda, salt and cinnamon and add to sugar mixture. Add vanilla. Mix all together. Dough will be very stiff. Bake in 9x13 pan at 350 degrees for 45 minutes.
Crunch: In a 9 x 13 x 2-inch pan, mix flour, brown sugar, nuts and melted butter. Bake at 350° for approximately 15 minutes. Stir often; set aside.
Cook pasta "al dente" according to package directions. As pasta cooks, heat 3 tablespoons butter in saucepan. Add flour. Cook, stirring, a few minutes. Add pepper and salt. Slowly stir in broth. Bring to a boil. Simmer until slightly thickened. Stir in half and half, chicken and 3/4 cup cheese.
Combine the flour, sugar and cinnamon. Add the remaining ingredients, mixing well. Bake in a preheated oven at 350° for about an hour or until done. This is better if it is made a day ahead.
Make brownie mix according to package directions. I usually use the kind that has chocolate packet to be added. Mix in sour cream and chocolate chips. Bake just under recommended time for gooey brownies.
Place yeast in 1/2 cup warm water with 1 teaspoon sugar and set aside. In large mixing bowl, put warm liquid molasses, salt and oil, then add yeast and stir. Sift in about half or 2/3 of flour and stir. Continue adding flour until the dough is stiff enough to work by hand on floured counter top. Knead until smooth, cover and let set about 15 minutes. Knead again, place in greased bowl, cover and let rise until double in bulk. Knead and shape into loaves. Place in loaf pans, cover and let rise about 1 hour. Bake at 325° to 350° for 40 minutes to 1 hour depending on size of loaves. Less time for smaller loaves.
Chop or break all vegetables and put in a large bowl. Add chicken pieces. Toss. Add almonds, rice, noodles and dressing just before serving.
Flour meat, then brown in shortening; drain fat. Add soup and ketchup. Cover and simmer for 45 minutes. Stir. Add green pepper; continue to cook 15 to 20 minutes.
Put flour in big bowl and make hole in center. In separate bowl, mix yeast, warm water, oil and sugar. Add to hole in flour. Stir until smooth. Refrigerate until ready to use. Roll into balls to make biscuits. Place in greased baking pan and allow to rise. Place in oven and bake at 350° or until golden brown. Can be used for kolache and cinnamon rolls.
Mix all the ingredients with a mixer. Bake in a 9 x 13-inch pan for 25 to 30 minutes at 350°.
Brown beef and drain. Add tomatoes, tomato sauce, onion, salt, garlic salt and pepper. Simmer 45 minutes. Boil noodles until tender. Rinse and drain. Layer 1/2 of noodles in bottom of 9 x 13 pan, followed by 1/2 of cottage cheese and egg mixture, 1/2 of Mozzarella cheese, 1/2 of meat mixture and 1/2 of Parmesan cheese. Add remaining ingredients in same order. Bake at 375° for 30 to 40 minutes, until bubbly hot.
Mix sugar and butter, beat into mixture the eggs and bananas (mash bananas before adding). Add flour, salt and soda. Stir in chopped nuts. Pour into loaf pans and bake one hour. Test in 45 minutes with toothpick. Bake at 300°. Let stand in pan for 10 minutes. Turn to continue cooling.
Combine sugar, flour and soda. Boil together margarine, cocoa, shortening and water. Pour over flour mixture. Add eggs, buttermilk and vanilla; mix. Bake in greased and floured 13 x 9-inch pan; cool.
May be served as an entree or appetizer. In a large skillet, brown chopped onions in oil. Mix browned onions in a large mixing bowl with breadcrumbs, Parmesan cheese, parsley, egg, salt and pepper. Divide filling into 10 to 12 servings and spread mixture onto a 1 1/2 pound of pounded round steak or veal, cut into 10 to 12 servings (1 1/2 x 2-inches). Then spread mixture onto your 10 to 12 pieces of meat. Roll each piece with mixture inside and fasten with a wooden toothpick that has been dipped in oil. Place in baking dish and bake for 20 minutes at 350°. Serves 6.
Combine first 5 ingredients to meat loaf consistency. Roll up into egg roll wrappers and deep fry in oil until golden brown.
Note: If you use pie mix, omit the spices. If you use regular pumpkin, add spices.
Cover roast with lightly salted water in a large Dutch oven. Cover and cook over medium heat 2 to 2 1/2 hours or until tender. Drain and slice thinly; place in a shallow 2-quart baking dish. Combine next 9 ingredients, stirring well. Spoon sauce over sliced roast, turning slices to coat. Bake at 300° for 45 minutes. Serve on buns, if desired. Yields 6 servings.
Preheat oven to 350°. Grease well two 9 x 5-inch loaf pans. In large bowl with fork, mix flour with next 7 ingredients. Add remaining ingredients (except nuts) and mix just until blended. Add nuts; turn batter into pans. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on rack. When cool, wrap each loaf and store at room temperature (can be frozen).
Hush and de-silk the corn as soon as possible after picking. Rinse the ears and pat dry. Working from stalk end to tassel end, barely snip the tops off the kernels. You need a very sharp knife for this. You must not cut deep into the kernel or the corn will not be creamy. After cutting each ear in this manner, scrape the "cream" from each kernel by pulling a dull knife over it. This releases all the remaining starch for "creaming." Then pour the corn mixture and starchy water into a heavy baking dish such as Corning Ware. Add enough water to make a soupy mixture. Then add salt and fat and cook in the microwave. (Mother cooked on top of the stove in a large frypan, cooking and stirring until it thickened to the desired consistency, but this required much watching and stirring to prevent it from sticking, so I prefer the microwave.) Cover and bring to boil on High setting. Stir and continue cooking (on Low setting) and stirring at about 3 to 5 minute intervals. If it thickens too much, add a little more water. If it doesn't thicken enough, remove the lid and cook at a little higher setting to let some of the water evaporate.
Beat eggs well; add all ingredients except grated cheese. Layer bean mixture with cheese in a baking dish, ending with cheese on top. Bake at 350° for 30 to 45 minutes.
Season pot roast with salt, pepper and oregano to taste. Make slits in roast with a sharp knife. Put a little more salt, pepper and oregano, along with the garlic and parsley, in each slit. Coat the roast with flour.
Dissolve jello in boiling water; cool. Mix together the sugar and 1/2 cup water. Boil for 10 minutes; cool. Add to mixture the frozen juices. Add 1/2 can of water to each can of juice. When ready to serve, add the ginger ale.
Boil 1 quart of water and 2 cups of sugar. Mix together with juices and other 3 quarts of water. Refrigerate overnight. Add ginger ale when ready to serve, one bottle or two.
Cut up chicken and salt. In saucepan, mix catsup, steak sauce, onion salt and garlic salt. When mixture is hot, add celery salt and red pepper. Turn chicken pieces in hot mixture. Add Coke. Cover and let cook until tender on low heat. Remove lid and cook until liquid cooks down.
In 11 x 7-inch baking dish, dissolve broth; mix in 1/4 cup water. Add carrots; microwave covered (wax paper) on High 3 to 4 minutes until softened. Add bell pepper and zucchini or squash; microwave covered on High 3 to 4 minutes until vegetables are tender-crisp, stirring halfway through cooking. Stir in fettuccini and margarine; toss gently to combine. Sprinkle with scallions and black pepper.
Mix together cabbage, onions and almonds. In a jar mix vinegar, oil, sugar and flavoring packet from the noodle soup. When ready to serve, pour dressing over cabbage mixture. Crunch up the Top Ramen noodles right when ready to serve.
Boil raisins in a little water. Set aside. Combine brown sugar, egg yolks and cornstarch. Make a paste of cornstarch by adding a little milk. Boil to thicken. Add raisins. Put in a baked crust and top with meringue.
Cream butter, sugar and eggs. Add salt. Stir in flour, mixing well to blend. Add chocolate syrup, vanilla and nuts. Bake in greased 9-inch square pan at 350° for 35 minutes.
Mix all ingredients in bowl and bake in 13 x 9-inch pan for 45 minutes in 350° oven; layers, 30 to 35 minutes.
Mix together ingredients in the order listed. Beat well. Drop cookies by spoonful onto greased baking sheet. Bake at 350° until light brown.
Mix in a saucepan and heat until butter is melted. Bake pecans for 15 minutes. Turn over and pour cooked sauce on and bake another 15 minutes. Turn once. Put on baking sheet. Put on paper towel and drain grease off. Place in serving basket after cool, lined with paper napkin. (Oven temperature 300°.)
Brown beef in hot fat. Add rice, soup, water, salt, celery and green peppers. Mix thoroughly. Place in greased 2-quart casserole; cover and bake 1 hour and 15 minutes at 350°. Cool and serve.
Combine all ingredients in a 1 1/2-quart microwave casserole. Cover with lid or vented plastic wrap. Microwave on High about 8 minutes or until carrots are crisp-tender, stirring once during cooking. Let stand 3 minutes. Serves 6.
Put a little oil in a flat pan and wait until it's hot. Mix the eggs and pour them in the flat pan. Add the cooked spinach and mix with the egg. Then add shredded Mozzarella (and Ricotta). Wait until the bottom is all dried up. Put a flat dish over the pan and turn it over so the frittata is on the dish and slide it back in the pan. Cook the other side, your omelet (frittata) should be light brown on the edges.
Heat sugar, cream of tartar, salt and water in saucepan. Bring to boil. Boil without stirring to 260° on candy thermometer (hard boil stage). Remove from heat. Beat egg whites until soft peaks form. Pour syrup in thin stream into whites, beating constantly. Add vanilla.
Dissolve jello in the 2 cups of hot water. Add lemon juice. When it's cooler, add the rest of the ingredients. Pour in a 9 x 13-inch glass casserole. Chill overnight.
Place sliced zucchini, chopped onion, salt, pepper and grated cheese and parsley in oblong baking dish. Sprinkle Bisquick on top. Beat eggs with oil. Pour over dry ingredients. Bake 1 hour at 325°. Cover with foil.
Preheat oven to 350°. Cook bacon until crisp; drain well. Break bacon in 1/2-inch pieces. Beat together butter and sugar until fluffy; beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, corn flakes and raisins. Drop by rounded tablespoons, 2-inches apart, on ungreased cookie sheets. Bake 15 minutes. Cool 1 minute. Remove to racks to cool. Makes 2 dozen.
Skin cucumber and cut into slices. Add to mixing bowl, sliced cucumber, raisins, chives, mint flakes and yogurt. Mix together. Add more yogurt, if desired, but a little bit goes a long way. Let flavors blend in refrigerator for 15 to 30 minutes (but no longer than 30 minutes). Serve within 30 minutes of adding yogurt to cucumber.
Cream butter and sugar with a mixer to make a fluff. Add eggs, then add salt and pepper. Then add half and half. Put in greased casserole dish. Bake at 350° for 1 hour.
Mix corn, broccoli and egg in casserole dish. Top with crumbs and butter. Bake 1/2 hour at 350°.
Brown ground beef; drain. Add cans of soup to beef. Pour into 9 x 13-inch pan. Cover with Cheddar cheese. Top with Tater Tots. Bake in 350° oven for 1 hour. Enjoy.
Cook meat and onion until done; drain. In a large bowl, mix soups, milk and enchilada sauce, then add meat and onion mixture. Place chips in greased casserole dish. Cover with meat mixture and Velveeta cheese. Alternate layers and bake 30 minutes at 325°.
Melt margarine; combine other ingredients, reserving half of stuffing for topping. Mix together and bake at 350° for 30 minutes.
Combine flour and salt in bowl. Cut in Wesson or Crisco, using your hands or pastry blender, until all flour is blended in, forming pea size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough into two parts. Press between hands to form two 5 to 6-inch "pancakes."
Cook potatoes until done. Drain water. Add butter, milk, salt, and pepper. Mash ingredients. Stir in cheese.
Place pork chops in bottom of baking dish. Pour rice over them. Mix onion soup with bouillon and pour over rice and pork chops. Cover with foil and bake 1 hour at 350°.
Cook broccoli; drain and set aside. While cooking, mix soup and all ingredients, except Ritz crackers and cheese. Mix broccoli with the other ingredients. Pour into casserole dish. Mix Ritz crackers and butter. Top casserole with crackers and butter mix, then sprinkle with Parmesan cheese. Bake at 350° for 1/2 hour.
Mix the cranberries, pineapple and sugar together and let set overnight in refrigerator. Next morning, add the marshmallows, nuts and Cool Whip. Mix all together and let stand in refrigerator until ready to serve.
Preheat oven to 400°. Wash, peel and dice potatoes. Boil in lightly salted water until just done, but not mushy. Drain potatoes and place in 2-quart greased casserole dish. In medium saucepan, melt 6 tablespoons butter and blend in flour. Gradually add cream, stirring. Heat to boiling, stirring constantly. Season with 1/2 teaspoon salt and a dash of pepper. Pour over potatoes and top with grated cheese. Melt remaining 2 tablespoons butter, stir in bread crumbs, mixing until coated. Sprinkle over top of potatoes. Bake for about 30 to 35 minutes.
Put half of dressing mix in casserole dish. Mix other ingredients and pour on top of dressing mix. Sprinkle balance of dressing mix on top. Bake at 350° for 30 minutes.
Combine all ingredients and mix well. Roll between hands into small balls. Place on cookie sheet and flatten with a fork. Bake at 350° for 15 to 20 minutes. Makes a bunch!
Beat egg yolks slightly. Add milk and sugar. Mix cocoa with flour. Add gradually, then butter and flavoring. Cook over low heat until thick. Pour into cooked pie crust. Top with beaten egg whites or Cool Whip. If egg whites are used, place in heated oven to brown. This makes 1 large pie.
Mix all ingredients well. Pour into 2 lightly greased loaf pans. Bake at 350° for approximately one hour or until done. Test with pick. Serve warm, especially good with cream cheese. You may skip the salt and butter flavoring, but increase the poppy seed to 2 tablespoons.
Drain beans slightly and add soup. Mix together. Add onions. Salt and pepper to taste and stir together. Bake at 350° for 45 minutes.
Cook broccoli according to package directions. Over low heat, melt margarine. Add chopped onion and cook until tender. Mix together cooked broccoli, cooked onion, soup, rice and cheese. Bake in greased casserole dish for 20 minutes at 350°.
Mix oil and dry ingredients. Pour over crackers. Blend well (place in large covered dish or bag and shake until blended). Spread on cookie sheet to dry. Enjoy.
Bake cake as directed in 13 x 9 pan. Let cool. Poke holes in cake with wooden spoon handle. Mix topping and milk in bowl and cover cake. Pour 1/2 of crushed candy bars over cake. Top with Cool Whip, then with the rest of the candy bar.
Mix all ingredients together. Roll into balls. Roll balls in powdered sugar. Put cookies on cookie sheet and barely pat tops. Bake at 350° for 8 minutes. Allow to cool. This is also good with chocolate cake mix. Substitute cocoa and sugar mixture for powdered sugar.
Add taco seasoning to water when you cook the chicken. Dice chicken and save 3 breasts for taco salad. Cool and refrigerate broth. Remove fat from top. To broth, add tomatoes, corn and green onions. When soup comes to a boil, add rice, salt and pepper to taste. Simmer, covered, for 20 minutes.
Blend first 3 ingredients, sift together the dry ingredients, set aside. Add to first ingredients the apples, nuts and vanilla. Blend this mixture with the dry ingredients. Mix well, pour into greased loaf pan and bake at 375° for 45-60 min. or until toothpick comes out clean. This is also good in a 9 by 13 in. flat cake pan. Frost with caramel frosting.
Flake tuna. Add carrots, celery, onion and mayonnaise. Chill. Fold in noodles just before serving. Place salad on large lettuce leaf. Serve with a roll and fruit.