HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the garlic in hot cooking oil until brown. Add the ginger and chopped onions. Cook until soft. Drop in pieces of chicken. Season with patis. Cover and let simmer for 5 minutes. Add the rice water, simmer until chicken is tender. Add the sliced papaya and cook until papaya is tender. Just before removing from the fire, season with salt and vetsin. Add the sili leaves. Serve hot. Serves 8.
Parboil zucchini, carrots and onion. Add stuffing. Mix soup and cream together. Sprinkle some stuffing and butter on top. Bake at 350° together for 25 to 30 minutes.
Cream butter and shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes. Remove from pan and cool on wire rack.
Dredge the meat with flour. Brown it in a heavy pan. Brown the onions in the fat. Add the mustard, celery seed and tomatoes. Pour over the meat. Simmer for 3 hours. Serves 6.
Remove crust and cube bread. In a bowl, combine eggs, which have been beaten in a blender, with milk, butter, salt and pepper. Grease one-quart casserole. Alternate layers of bread, eggs and cheese with last layer being cheese. Refrigerate overnight. Bake one hour, uncovered, in oven heated to 325°.
In a large skillet, cook beef until brown; drain fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper. Bring to boiling point. Reduce heat and simmer 5 minutes, uncovered. Combine sour cream, cream cheese, milk and onion. In a 2-quart casserole or 8 x 8 x 2-inch baking dish, layer half noodles, half meat, half cream cheese mixture and all the spinach. Top with remaining meat and noodles. Cover, bake in a 350° oven for 45 minutes. Chill remaining cream cheese mixture. Spread with remaining cream cheese mixture. Top with Cheddar cheese and bake, uncovered, for 10 minutes. Serves 6.
Put potatoes and onion in well-greased 9 x 13-inch baking dish. Mix the soup, Cheez Whiz and sour cream; pour on potatoes. Top with melted oleo mixed with crushed corn flakes. Bake at 350° for 1 hour. May be made the night before and refrigerated.
Day before, boil and bone chicken. Toss in French dressing and marinate overnight.
Cook ziti for about 10 minutes. Drain. In a large bowl, mix all ingredients, except sauce and ziti. Then mix in sauce, then ziti. Add more sauce if desired. Carefully spoon mixture into lightly greased casserole (2 to 3 quart). Bake at 350° for 30 to 40 minutes.
Mix all ingredients except crumbs and pour into a casserole dish, sprayed with non-stick vegetable spray. Sprinkle top with crumbs. Bake in a 325° oven until it bubbles and topping is lightly brown.
Combine mayonnaise and flour; mix well. Gradually add milk. Cook, stirring constantly, over low heat, until thickened. Add salt and cheese. Continue cooking until cheese melts. Cool slightly. Stir in broccoli and slightly beaten egg yolks. Fold into stiffly beaten egg whites.
You will need a flowerpot (an 8 to 9-inch pot is best) or 10 small flowerpots, silk, plastic or real flowers for garnish, gummy worms for garnish (optional) and a garden trowel for serving (optional).
Mix sugar, flour and cocoa thoroughly. Add eggs and melted margarine, then vanilla and milk. Bake at 375°.
Crush 2 cups Rice Krispies; place in dish and set aside. Beat eggs and milk until foamy. Add flour and seasonings. Dip chicken in batter to coat; then into crumbs. Put in foiled pan. Drizzle melted butter over all. Bake 350° approximately 1 hour. Serves 6.
Saute onion and garlic in oil in large pan. Add tomatoes, puree and seasonings; simmer for about 1 hour. When cooked down and quite thick, remove bay leaf. Taste for seasonings. Add if necessary. Pour over pizza dough. Add cheese and toppings of your choice. Bake at 450° for 15 to 20 minutes.
Preheat oven to 325. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, RoTel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Prepare macaroni according to package instructions. Drain and pour into 2-quart Pyrex baking dish. Add cheese and mix. Use enough milk to come to the top of macaroni (do not cover with milk). Cut up margarine on top and bake in 400° oven until it browns and thickens (approximately 45 minutes). Serves 6.
Brown sausage and drain. Spray 9 x 13-inch pan with Pam. Lay bread cubes in bottom of pan. Layer sausage and cheese. Beat eggs and remaining ingredients well. Pour over sausage and cheese. Cover and refrigerate overnight. Bake at 350° for 30 minutes. Serves 6 to 8.
Precook celery in 1/2 cup water for 8 to 15 minutes. Mix first 9 ingredients (and celery water) in large bowl. Mix mayonnaise and sour cream together and add to first mixture; add and stir in eggs. Pour into greased 9-inch square pan and top with crushed potato chips. Bake at 375° for 35 minutes.
Combine 1/2 cup water and salt. Pour over cucumbers. Let stand 30 minutes. Drain and rinse. Combine cucumbers and onion. In saucepan combine 2/3 cup water and remaining ingredients. Bring to boiling. Pour over vegetables. Chill. Makes 2 3/4 cups.
Boil, then put egg whites (beaten) on top. Place in a baked pie shell. Makes 2 (9-inch) pies.
Slice jal. in half and deseed. Combine tuna, miracle whip and cheese. Mix well. Stuff jal. with mixture.
Trim spinach leaves, discarding stems. Rinse very well. Pat dry and tear into bite size pieces. Wrap in toweling and chill.
Beat Crisco, sugar, molasses and eggs until fluffy. Combine dry ingredients together and add to molasses mixture. Roll into 1 inch balls and then roll in granulated sugar. Bake at 400° for 8 to 10 minutes.
Peel apples and chop; set aside. Pour vegetable oil into large mixing bowl. Add sugar and eggs; beat well. Sift flour with salt, soda and baking powder. Gradually add flour mixture to creamed mixture. Add vanilla. Gently fold in chopped apples and nuts. Grease a 10-inch tube pan and line with wax paper. Pour in batter. Bake in 350° oven 1 hour or until done. Drizzle with sugar glaze.
Boil sugar and water for 3 minutes to dissolve. Cool the syrup mixture. Add all juices and bananas together (a blender is the best way to crush the bananas and mix the liquids). Freeze. When ready to serve, add ginger ale to punch base and blend to a mushy consistency. This recipe serves about 50 people.
Blend mayonnaise and oleo and then add garlic powder. Mix well. Add onions, olives and cheese. Spread on French bread and bake 15 minutes at 350°. Remove from oven and slice.
Boil spinach; drain well. Beat eggs. Add spinach and onions. Add all seasonings and butter; stir well. Add stuffing mix; mix well. Shape into balls. Put on cookie sheet and freeze until hard. Bake at 350° for 20 minutes.
Place apples in saucepan with sugar, cinnamon and water. Cook 10 minutes and place in buttered pie plate. Cream butter and add gradually the brown sugar. Cream well. Sift flour, baking powder and salt together. Add to creamed mixture, working with hands. Sprinkle over apples in pie plate. Bake about 45 minutes in moderate oven.
Cook onion with margarine until tender. Blend in flour, salt and pepper. Add milk, stirring constantly until thickened. Add cheese. Put in buttered casserole dish. Bake uncovered at 350° for 20 to 25 minutes.
Cream butter; add sugars. Mix. Add egg and the dry ingredients. Add the vanilla; add the nutmeats. Mix well. Form small balls. Flatten each ball with your hand on a Teflon cookie sheet. Bake for 9 minutes at 350° to 375°. Wipe pan between batches. Makes 3 dozen.
Place chocolate in top of double boiler and melt. Add Grand Marnier or orange juice; stir. Remove from heat. In blender, beat egg yolks and eggs for 2 minutes. Add sugar; continue to blend on medium to high speed until smooth and creamy. Pour into mixing bowl. Fold in whipped cream, then melted chocolate mixture. Pour into pie plate and cover. Refrigerate for at least 3 hours or overnight. Garnish. Serves 6.
In saucepan, melt chocolate over low heat. Stir in milk and vanilla; stir until smooth. Spread 1 tablespoon each of chocolate mixture on two whole graham crackers. Place 5 to 6 marshmallows on one cracker and carefully press the other cracker on top. Repeat with remaining chocolate, crackers and marshmallows. Wrap in plastic wrap and store at room temperature. Makes 15 S'Mores.
Preheat oven to 425°. In large mixer bowl, combine all ingredients and mix well. Pour into pastry shell and bake 15 minutes. Reduce heat to 350° and bake 35-40 minutes longer, or until center tests done; cool. Garnish with whipped cream and refrigerate any leftovers.
Mix cream cheese, onion and ham in small mixing bowl with fork or hand. Form in ball. Sprinkle nuts on top and sides of cheese ball.
Mix together cake mix and strawberry Jell-O. Add 1 cup Wesson oil, 1/2 cup sweet milk and eggs, one at a time. Blend thoroughly. Add 1 cup drained strawberries, coconut and chopped pecans. Bake in 3 layers at 350° for 30 minutes or until toothpick inserted in center comes out clean. Let layers stand on rack to cool.
Blend egg and milk. Add pancake mix, stirring until smooth. Batter will be stiff. Fold in corn. Drop by teaspoonfuls into hot oil. Cook quickly until golden brown, 2 minutes on each side. Yields 24.
Boil sausage in water until no longer pink. Should be plump. Pour off water and keep residue in the pot. Add celery, onions, rosemary, garlic and salt and pepper. Add tomato puree and 2 cans of water or enough to cover. Place in large roasting pan and bake in oven at 350° for 1 hour. Two dozen buns should be enough for sandwiches. Leftover sauce may be used for spaghetti and can be frozen.
Line cookie trays with wax paper. Microwave chips in large microwave-safe bowl on Medium-high (70%) for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows. Toss until all ingredients are coated. Drop by rounded tablespoonfuls onto trays. Refrigerate until ready to serve.
Drain syrup from pineapple. To 3/4 cup syrup, add next 5 ingredients. Heat 10 minutes. Add pineapple and bring to a boil. Refrigerate. To serve, drain pineapple. Serve cold with meats.
Place in buttered casserole dish the apples, water and cinnamon. Mix the sugar, flour and margarine together and sprinkle over apples. Bake at 350° for 30 minutes or until apples are soft.
Cream butter, add sugar, well beaten egg, molasses, then the buttermilk to which soda has been added. Sift flour and ginger together. Add flour and mix well. Pour into greased pan and bake at 350° until done.
Sift together flour, baking powder and salt. Make a well in the center and set aside. Whisk together buttermilk, brown sugar, egg whites, butter and vanilla. Pour mixture into center of flour mixture. Mix until just combined. Cover with plastic wrap and let stand 1 hour (or refrigerate overnight).
Combine the olive oil, sugar, vinegar and flavor packs from the noodles and pour over the broccoli cole slaw, and green onions. Refrigerate. Just before serving add the crushed noodles, sliced almonds, and sunflowers seed kernels.
Into a large bowl, put 1 cup milk and flour. Mix well. Add salt, sugar and eggs. Mix well. Add margarine and 3 more cups milk. Mix well. Pour into a well-greased 9 x 13-inch baking pan. Bake at 425° for about 30 minutes or until nice and brown. Serve slightly warm. Good with fresh strawberries, strawberry jam or sprinkled with sugar.
Mix all ingredients together and pour into unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Cook potatoes and place in baking dish with cubed ham pieces. Make a cream sauce with the potato liquid, milk, butter and flour. Pour over potatoes and ham. (You may add cheese and peas if desired.) Bake at 350° for 30 minutes or until brown.
Blend first four ingredients with hands to crumb stage. Spread half of the crumb mixture on a large cookie sheet and press down. Spread raspberry preserves carefully and evenly over the crumb mixture. Then sprinkle the rest of the crumb mixture over the top. Press down gently. Bake at 375° for 30 minutes. Cut in small squares when cool. Makes about 36 squares or more if cut smaller.
Mix sugar, peanut butter and margarine until smooth. Spread between 2 Wheat Thins crackers to make a sandwich approximately 1/2-inch thick. Dip in melted chocolate bark to coat. Place on waxed paper to dry. Store in the refrigerator. Makes 35 to 40.
Drain pineapple, reserving juice to use in lemon jello preparation. Soften cream cheese; make creamy using some lemon jello. Stir into lemon jello as it begins to thicken. Last, add the Cool Whip; pour into an 8 x 10-inch casserole. When mixture sets, prepare red jello and as it thickens, pour over the cream cheese mixture. "No sugar" ingredients may be used as well as sweetened items.
Melt shortening; mix with brown sugar. Beat; add all other ingredients. Put in a shallow pan. Bake for 25 to 35 minutes at 325° to 350°. Cut while warm.
Saute onion and hamburger; drain meat. In casserole, arrange one layer of hamburger, then potatoes. Pour 1/2 can soup, then layer remaining ingredients and top with Velveeta slices. Bake approximately 45 minutes, depending on thickness of potatoes.
Cut beef into 1-inch cubes. Mix wine, mushroom soup and onion soup mix. Pour over meat. Place in covered roaster. Make sure it is covered tightly with either a lid or foil. Bake at 350° for 3 hours. Check periodically and add wine to keep sauce a medium-thick consistency. Serve over rice or noodles.
In a 9 x 13-inch Pyrex dish, put oil. Add hash brown potatoes to dish. Mix remaining ingredients; heat until cheese is melted. Pour over frozen hash browns. Bake in a 350° oven for 1 hour.
Add and beat in order the eggs, sugar, oil and vanilla. Add and sift together the cinnamon, baking powder, salt and baking soda. Add flour mixture and zucchini to egg mixture. Fold in 2 cups pecan pieces. Bake until cake pulls away from pan sides, 45 to 50 minutes.
Mix all ingredients together. Pour into a greased 9 x 13-inch baking dish. Spread melted butter and Parmesan cheese on top. Bake at 350° for 1 hour or until lightly brown on top.
In a large pan, cook zucchini, yellow squash, garlic and onion until tender. Add bacon, butter and cheese. Season with celery salt and pepper to taste.
Cook chicken first. Melt butter over low heat. Gradually blend in flour, salt and pepper. Let mixture come to a boil over low heat. Remove from heat and stir in chicken broth and milk. Return to heat and bring mixture to a boil, stirring all the time. Boil one minute, cut heat to low and fold in chicken. Cook until mixture is slightly thickened. Pour over corn bread.
Cream butter. Add sugar and brown sugar; cream well. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate morsels. Let stand 5 minutes. Combine powdered sugar, peanut butter and evaporated milk; mix well. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool; cut into bars.
Heat oven to 350°. Combine all ingredients, add turkey broth or water if mixture is too dry. Place in lightly greased casserole dish. Bake 35 or 45 minutes or until hot and lightly browned on top. Garnish with cranberry sauce if desired.
Dissolve gelatin in hot water. Add cold water. Stir in pineapple and pie filling; mix well. Allow to gel.
Patties: Mix together ground meat, bread crumbs, milk, salt, pepper and eggs.
Dress warmly, hop into your car and go to the Colonel's for drive through take out. This recipe never fails.
Preheat oven to 350 degrees. Cook grits in salted water. Cut cheese into small pieces and stir into hot grits. Add margarine and cool. Beat eggs with milk, and slowly stir into grits. Pour into 1 1/2 qt. greased casserole dish. Bake for 1 hour.
Preheat oven to 350°. Prepare cake mix according to directions. Blend cream cheese, sugar, egg and salt until smooth. Stir in chocolate chips. Fill paper baking cups 2/3 full. Drop 1 rounded teaspoon cheese mixture into cupcake. Bake 20 to 25 minutes. Makes 30.
Mix sugar, molasses, water and oleo. Boil until brittle when dropped in cold water. Remove from heat and add soda. If recipe is doubled, it makes enough to coat a roaster full of popcorn.
Mix all ingredients together. Store in an air tight container. For each serving: 1 to 2 Tbsp. to 1 c. boiling water.
Combine the first 9 ingredients and 1/4 cup of the tomato sauce and gently mold into a loaf.
Make crust by melting margarine. Stir into marshmallow cream. Stir Rice Krispies into marshmallow cream. Press into 9-inch pie pan. Chill in refrigerator at least 1/2 hour. Fill with ice cream. Stem strawberries, mash slightly and stir in sugar. Cut pie into wedges and place on serving plates. Spoon berries over the top. Top with a spoonful of whipped topping and serve immediately. Makes 6 servings. (Any other fresh fruit may be used.)
Beat cream cheese, powdered sugar and vanilla until creamy. Add Cool Whip and mix. Pour into pie crust. CHILL before serving. Add fruit topping if desired.
Brown hamburger and onion together. Add cooked noodles. Mix in tomato soup and mushroom soup. Add mushrooms and peas. Sprinkle with the cheese and bake in casserole for 30 to 40 minutes at 350°.
Empty one can pineapple and juice into casserole. Drain juice from remaining can and discard and empty pineapple in casserole. Add sugar and flour; stir. Melt butter and mix with Ritz crackers. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Sift the flour, then measure 1 cup. Sift together with soda, salt and baking powder. Mix with cornmeal. Combine oil, sugar and eggs. Mix well. Add buttermilk and flour mixture. Beat until smooth. Bake in a well-greased iron frying pan 25 to 30 minutes at 420°.
In dish, heat pineapple juice. When it is hot, add Jell-O (orange or pineapple); dilute Jell-O. Apart in a blender, add sour cream, Carnation milk and the pineapple juice with Jell-O. Pour in a square container (Pyrex) and chill in refrigerator for 1 hour.
Beat eggs in a large bowl at medium-high speed for 1 minute. Add sugar and beat well. Add condensed milk, pudding and vanilla. Beat well. Stir in milk. Pour into freezer container. Add additional milk to fill gallon marker. Let ice cream ripen in freezer for at least 1 hour after the freezer has stopped.
Boil spaghetti; rinse in cold water. Mix all ingredients. Let it set in refrigerator for 24 hours.
Beat the eggs. Add the oil and chopped nuts. Sift together dry ingredients. Add dry mixture to the first mixture, then add apples. This is a thick batter, so mix with a spoon. Bake for 1 hour at 350° in a greased and floured tube pan. When cooled, place pan on wet cloth for 5 minutes, then turn pan upside down on a rack. Leave until cake loosens.
Mix together tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer 1 hour. Heat cream and half and half in double boiler. Add to hot tomato mixture.
Stir chicken pieces into eggs and salt. Add enough bread crumbs to coat pieces well. Mix well. Fry chicken in butter or margarine until lightly browned. Place in casserole. Pour mushrooms and juice over. Cover with Muenster cheese. Cover and bake at 350° for 1 to 1 1/2 hours. This reheats well and can be prepared ahead.
Mix all together and refrigerate for 2 hours. Serve with all your favorite raw vegetables like celery, carrots, broccoli, cauliflower, green peppers, onions, radishes, zucchini and tomatoes.
In large mixer bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to cocoa mixture, blending well. Cover; chill at least 6 hours. Heat oven to 350°.	Shape dough into 1-inch balls. Roll in confectioners sugar. Place 2 inches apart on greased cookie sheet. Bake 12 to 14 minutes or until almost no indentation remains when	touched. Remove from cookie sheet; cool on wire rack. (Makes about 4 dozen cookies).
Mix first 3 ingredients and make crust; spread in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool. Mix cream cheese, sugar and 1/2 container of Cool Whip. Mix well; spread on cooled crust. Chill for 20 to 30 minutes. Mix the pudding together with the milk, beating well. Spread this on top of other mixture. Cover the rest with Cool Whip and refrigerate overnight or for several hours.
Mix well and store in refrigerator. Blender works fine for mixing. This recipe is good on loose leaf lettuce.
Shape meat into a patty and place in the center of a large piece of heavy-duty tinfoil. Cut up potato, bell pepper and onion and place on top of hamburger patty. Add salt, pepper and garlic powder to taste; top with the pats of butter. Seal the tinfoil; place on a flat pan or cookie sheet and bake in 350° oven for 1 1/2 hours or until done.
Put first 3 ingredients in large bowl; mix well. Let stand overnight. Drain and rinse well. Put in large kettle with rest of ingredients; bring to boil and simmer, uncovered, stirring occasionally, for 30 minutes or until desired consistency. Pour into jars while hot. Makes 6 pints.
Line 13 x 9 x 2-inch baking dish with Reynold nonstick foil. Melt butter. Add brown sugar and syrup. Mix. Pour onto foil. Spread out on foil. Sprinkle pecans on top of sugar. Place cinnamon rolls on top of this. Bake 25 to 29 minutes at 350°. Cool, then pull up foil. Turn over into pan.
Stir oil, dressing mix, dill weed and garlic powder in a large bowl. Mix well. Add crackers and mix until coated. Store in airtight container overnight.
Combine sugar, cinnamon and cornstarch in pan. Slowly stir in water. Add sliced apples and cook until slightly thickened. Pour into prepared pie shell and dice margarine on top. Add top crust. Bake at 375° for 35 to 40 minutes.
Boil sugar, water, pineapple and gelatine (dissolved in water while it is cold) for 10 minutes. Cool. Add whipped cream and cream cheese. Add nuts. Put in refrigerator and chill.
Preheat oven to 350°. Grease and flour 2 loaf pans or one 9 x 13 pan and set aside. Combine flour, soda, cinnamon and salt in bowl; set aside. Mix remaining ingredients in large bowl. Add dry ingredients and mix well. Spoon into prepared pans and bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean. For loaf pans, let stand for 10 minutes, then remove from pan onto wire rack. Wrap tightly to store.
Cook zucchini and onion in small amount of salt water for 5 minutes; drain. Mix soup, sour cream and carrots. Put half of stuffing mix in bottom of casserole dish. Mix zucchini with soup mixture. Put in casserole. Cover with rest of stuffing. Bake 45 minutes at 350°.
In a large bowl, combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. Fold in stiffly beaten egg whites. Turn mixture into a 10 x 6 x 2-inch baking dish. Bake in a 325° oven for 45 to 50 minutes or until knife inserted near center comes out clean. Serve warm with light cream or whipped cream. Makes 8 servings.
In a 2-quart baking dish, layer ingredients in order. Do not stir or mix layers together. Bake at 350° for 1 hour, covered, then remove cover and continue to bake for 30 minutes.
Mix sugar and flour. Add eggs, vanilla, squash, melted butter and milk. Bake at 350° for 35 minutes.
Mix all ingredients and make into balls. Place in a 9 x 13-inch pan sprayed lightly with Pam in a single layer. Prepare sauce.
Fry hamburg and onion. Add refried beans and taco seasoning. Cover bottom of 9 x 13-inch pan with Doritos. Pour meat mixture over Doritos. Top with cheese. Bake at 350° for 20 minutes. Cut into squares; place on plate and top with lettuce, tomatoes and taco sauce.
Mix all ingredients, except butter. Pour into an unbaked 9-inch pie shell. Top with butter and lattice top. Bake 50 to 60 minutes at 400°.
Slice tomatoes and onions, layering them. Combine the rest of the ingredients and pour over the tomatoes and onions. Let stand in the refrigerator overnight. Spoon marinade over occasionally.