HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and peel potatoes. Cube potatoes, onion and carrot and put in big pot. Add water, salt, pepper and butter. Cook until potatoes are tender, about 15 minutes. Then add milk, turn heat down and simmer for about 15 minutes. Serve.
Mix pudding as directed on box, using 1% or skim milk. Fold in Cool Whip. Layer graham crackers on bottom of pan and then pudding mix. Continue to layer, ending with crackers.
Stir soups, milk and broccoli together. Put in 13 x 9-inch casserole dish. Add torn up pieces of chicken or turkey on top of broccoli mixture. Prepare Stove Top stuffing according to directions and spoon on top of chicken. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together and bake at 350° for 30 minutes or until golden brown.
Heat oven to 400°. Generously grease 12 muffin cups, 2 1/2 x 1 1/4-inches.
Mix together all ingredients, except the potatoes. Cut cold potatoes in uniform cubed pieces. Add mixture to potatoes and refrigerate.
In a deep casserole, place potatoes. Sprinkle with rice. Add meat. Add a layer of onions and a layer of carrots. Cover with tomatoes. Salt and pepper to taste. Cover and bake at 350° for 1 to 1 1/2 hours.
Sift flour, soda, salt, nutmeg and cinnamon into a bowl. Add oats and raisins. Mix applesauce, oil, egg, vanilla and sweetener together. Add to dry ingredients; mix just until moistened. Drop by teaspoonful onto a greased cookie sheet. Bake at 375° for 10 minutes or until done. (Two cookies equals 1 fruit and 1 fat for diabetics.)
Place first 8 ingredients in large casserole. Combine tomato soup, mushroom soup and liquid from peas. Pour soup mixture over casserole. Toss lightly. Cover. Bake 5 hours at 275°.
In a stockpot or large pot, combine broth, water, lentils, tomatoes, tomato paste, brown sugar, carrots, celery, onion and garlic. Bring to a boil; lower heat. Cover pot and simmer 30 minutes. Add 1 cup sherry, pasta, mushrooms, spices and vinegar. Simmer for 30 to 45 minutes. Remove bay leaf before serving. Makes 12 to 13 cups.
Make a paste of the first 4 ingredients. Add 1 cup of boiling water and red food coloring. Cook over medium heat until thick, stirring constantly. Add lemon juice and oleo. Let cool. Mix strawberries. Pour into pastry shell and top with whipped cream or Cool Whip.
Cut lean beef into 3/4-inch cubes; season with salt and pepper. Flour, then brown in margarine. Add onion, garlic, soups, mushrooms, broth and water. Simmer for an hour or until beef is thoroughly tender. Just before serving, stir in the Accent, sour cream and paprika. Heat until just to the boiling point and serve over rice or Chinese crisp noodles.
Put ingredients in a crock pot. Fill to the top with water. Cook 8-10 hours on low. Shred/slice and serve on buns with juice on side.
Cut chicken into strips. Saute in wok the onion, pepper and eggplant in 1 tablespoon olive oil until soft (approximately 3 minutes). Add zucchini and brown 3 to 4 minutes. Add tomatoes and cook until soft (approximately 3 minutes). Push veggies aside and add 1 tablespoon oil and cook chicken until brown (approximately 2 minutes). Add garlic, herbs, salt and pepper. Cook until chicken is done and liquid evaporates (approximately 5 minutes). Add lemon juice before serving. Serve over fettuccini.
In a pan, blend together soy sauce, cornstarch, sugar, garlic, ginger, wine and broth. Cook, stirring, until thickened. Makes 2 1/2 cups.
Flour sides of steak. Brown in hot oil in a skillet. Add all ingredients. Cover. Cook over low heat or in a 250 to 300 degree oven for 2 1/2 hours. Uncover the last 15 minutes to cook down to a thick sauce. Serves 6. Has a delicious smoked flavor.
Drain potatoes well. Add remaining ingredients and mix by hand or with a mixer. Pour into pie crusts and bake at 350° for 1 hour.
Saute mushrooms, onion and basil in butter in a skillet just until vegetables are tender. Add broth; bring to a boil. Add beans and carrots. Cover and cook 8 to 10 minutes, or until the vegetables are crisp-tender. Combine cornstarch and water, blending well. Stir into vegetable mixture. Add tomato; cook 1 minute, or until sauce thickens and tomato is thoroughly heated. Yields 4 to 6 servings.
Beat the eggs at high speed of mixer for 5 minutes. Gradually beat in the sugar. Stir in the pumpkin. Add the lemon juice. Stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold this into pumpkin mixture. Spread into greased and floured sheet cake pan, 15 x 10-inches. Top with finely chopped nuts. Bake at 375° for 15 minutes. Turn out on cup towel. Sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together. Let cool, unfold and add filling.
Beat eggs and sugar together; add whipping cream, vanilla pudding and 1 quart of milk. Microwave on High until thickened like pudding, stirring 2 to 4 times. Stir in vanilla. Let cool. Pour into freezer can and fill to indicated line with as much milk as needed. Stir and freeze according to freezer's directions. Makes 6 quarts.
Melt sugar and margarine in skillet on low heat. Before it gets hot add the egg. Add dates and nuts. Cook on slow heat until mixture bubbles (2 or 3 minutes). Take off stove. Stir in Rice Krispies and vanilla. Spread coconut on waxed paper. Drop mixture by spoonfuls on coconut. Roll in coconut and shape into balls.
Chill equal parts of cranberry juice and 7-Up. Mix together just before serving. Serve over ice or not.
Preheat oven to 400°. Line a large baking dish with chicken breasts. Stir all ingredients together. Pour over chicken. Add cut-up carrots, potatoes, etc. Cook, uncovered, for 1 1/2 hours at 400°. Baste often!!
Can make salad (except tomatoes and dressing) ahead. Add tomatoes and dressing when ready to serve.
Cook ravioli according to package directions. Meanwhile, melt butter or heat oil in skillet over medium-high heat. Add onion and garlic and cook until translucent, about 5 minutes. Add chicken broth and cook 2 minutes. Add peas, cream and pepper. Bring sauce to boil; boil 5 minutes, stirring occasionally. Add ham. Drain cooked ravioli; toss in a large heated serving bowl with cream sauce and sprinkle with parsley. Makes 4 servings.
Saute chicken and green peppers in olive oil. Add oregano, basil, parsley, hot pepper flakes, garlic salt, pepper, olives and tomatoes. Simmer a few minutes, then add cavatelli and toss.
Drain cooked beans. Place in 13 x 9 baking dish. Saute onion in butter or oil. Stir in cheese and cream of mushroom on medium heat until cheese is melted. Add soy sauce. Add water chestnuts and mushrooms. Pour over green beans. Sprinkle with salt and pepper. Bake at 350° for 30 minutes, covered.
Melt butter in skillet over medium heat. Saute garlic and shallots in butter mixture for 1 minute; add Chablis and brandy, salt, pepper and Worcestershire sauce. Add mushrooms and cook 1 minute more. Remove from heat. Arrange shrimp in a single layer in shallow baking dish. Pour butter-mushroom mixture over shrimp and broil for 10 minutes. Garnish with parsley and serve over rice. Makes 4 servings.
Combine first 8 ingredients after chopping vegetables. Coarsely chop eggs, reserving 1 whole egg yolk. Add chopped eggs to potato mixture. Combine remaining ingredients, except yolk; toss with potato mixture. Sieve reserved yolk over top.
In a large pot, put the chicken broth and cream of chicken soup. Mix together. Add chicken to the mixture. Bring to a boil. Turn to medium heat. Put flour (small amount) on a plate. Flour each biscuit. Cut biscuits into strips. Add slowly to hot soup mixture. Cook on medium heat until biscuits are no longer doughy (approximately 25 to 30 minutes). Broth will get thick as it cooks. If broth needs to be thicker, mix a little cornstarch with cold water and stir into the dumpling mixture. Serves approximately 10 to 12.
Mix ingredients as listed. Drop by teaspoons on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes about 4 dozen.
Saute first 3 ingredients. Add tomatoes, basil (to taste), salt and pepper (to taste) and tomato sauce. Stir in lima beans. Pour mixture into 8 x 12-inch pan. Sprinkle generously with Parmesan. Cover and bake for 20 minutes at 350°.
Put molasses, butter and sugar into a mixing bowl. Add boiling water and stir well. Let cool. Add nuts, raisins, flour (sifted with baking powder), spices and salt. Beat the eggs well and add. Turn into greased and floured shallow pan and bake in a moderate oven at 350° for 40 minutes. Cool and cut into squares. Also good served warm, but handle carefully.
Arrange pork chops in broiler pan, pouring ingredients over them. Bake at 400° for 45 minutes to 1 hour. Turn 2 to 3 times during baking, basting with sauce. Serve with rice, using sauce for gravy.
Beat eggs slightly. Add sugar, syrup, salt, vanilla and butter. Put pecans in pie shell. Pour mixture over pecans. Bake at 350° for 60 to 70 minutes. To make an even, golden brown top, cut a strip of aluminum foil 30 inches long by 4 inches wide. Crimp this strip of foil around the rim of pie pan, forming a tent. Opening in center allows top to brown slower and crust not burn. Don't let foil touch top of filling.
Work Crisco into flour and salt. Add other ingredients. Soften yeast in small amount of milk before adding to other ingredients. Put dough in a greased bowl. Cover and refrigerate 8 hours or overnight.
Mix all ingredients, except raisins and nuts. Add raisins that have been boiled in 1 cup water for 3 minutes and cooled slightly. Do not drain. If dough is too stiff add a little water. Fold in nuts. Drop by large spoonfuls. Bake at 375° for 12 to 15 minutes.
Dissolve yeast in warm water. Combine dry ingredients, then add rest of the ingredients in given order. Mix and refrigerate at least 2 hours. Roll out dough and cut biscuits, bake at 450° for 15 to 20 minutes until browned. Dough not used can be refrigerated for up to 4 days.
Mix butter and peanut butter; add to other ingredients. Bake in large pan because of rising. Bake at 350° for 30 to 40 minutes. Do not overbake.
Flake salmon with a fork, removing bones. Add eggs, breadcrumbs, butter and parsley. Place in a greased loaf pan and bake at 350° for 40 to 45 minutes. Let cool 15 minutes. Turn onto platter and slice carefully.
Combine butter and cream cheese. Add vanilla and egg yolk; mix thoroughly. Add cake mix, 1/3 at a time. Drop by spoonful onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Can chill dough for 1 hour.
Mix and pour over sausage. Bake at 350° for 30 minutes.
Rinse poultry. In a 10-inch skillet combine juice concentrate, vinegar, soy sauce, garlic powder and ginger. Bring to boiling. Carefully add turkey. Reduce heat; cover and simmer 1 1/4 hours or until tender. Using a slotted spoon and fork transfer turkey to a carving board. Remove the thigh bone. Slice the meat. Cover and keep warm.
With spring just around the corner, a lot of us look forward to begin getting our gardens ready for planting. Here is a way to plant a most successful garden this year. I plan to dig in and get mine started. Perhaps you'll want to do so, too.
Mix and sift the dry ingredients. Add egg and milk gradually; use mixer and beat until smooth. Set aside. Peel and core apples; cut into 1/3-inch slices. Dip slices into batter; deep fry in vegetable oil at 375° until batter is golden brown. Remove; let cool, uncovered. After fritters have cooled, sprinkle with powdered sugar and cinnamon.
Brown meat with salt, pepper, onion, green peppers and garlic salt. Stir in oregano and tomato sauce. Soften cream cheese at room temperature and blend with sour cream and cottage cheese. Put half the noodles in a 9 x 13-inch pan. Spread the cheese mixture over noodles. Put rest of noodles on top, then put the meat mixture on top. Bake at 350° for 30 minutes. Serves 12.
Drain pineapple, reserve juice and add water to make 1/2 cup. In bowl, combine liquids. Add flour mixture until blended. Stir in pineapple and carrots. Bake in a 9 x 13-inch or sheet cake pan for 25 to 40 minutes. Spray pan with Pam. Cool and frost with light cream cheese frosting if desired (recipe follows). Makes 24 servings.
Saute onions in butter or margarine until tender. Blend in soup (unheated), milk, croutons and half of Cheddar cheese. Put in oven until bubbly. Remove from oven. Add remaining cheese.
Bring all to a boil. Pour over shredded cabbage. Will keep a week in refrigerator, but is crisper after first day.
In bowl, combine all ingredients, except margarine, stirring well until light, airy and smooth.
Cook water, oleo and dates for 3 minutes and let cool. Mix rest of ingredients. Combine with cooled mixture. Drop from spoon on cookie sheet. Bake at 350° for 12 to 15 minutes.
Sift together flour, salt, soda and baking powder. Cream margarine and sugar. Add eggs and mix well. Combine water, orange juice and rind. Add alternately with sifted dry ingredients. Fold in nuts and cranberries. Pour into well-greased 9 x 5-inch bread pan. Bake at 350° for 1 hour and 10 minutes or until done. Let cool in pan for 20 minutes before removing.
Cook egg noodles according to package directions until done. Brown hamburger, onion and green pepper; drain grease and add pizza sauce and mushrooms. In a crock-pot, layer noodles, hamburger, sauce mixture, Cheddar cheese, Mozzarella cheese and pepperoni. Cook until cheese is melted.
Cream sugar and oil together. Add eggs to creamed mixture and mix. Add carrots and pineapple and mix. Sift dry ingredients together. Add dry ingredients and mix well. Pour into greased and floured (3 layers) cake pans. Cook in 350° or 375° oven for 30 minutes or so until done.
Blend well and pour into graham cracker crust. Chill for 2 hours or until thick.
Mix all ingredients together until well mixed. Drop by teaspoon into boiling water. Boil for 2 minutes. First boil one. If too soft, add a little more flour to dough. Dough will be a little sticky.
Mix together flour, salt, baking powder, sugar, milk, vanilla and nuts. Melt butter and chocolate separately; add to mixture. Pour in greased 9 x 9-inch pan.
Cream together sugar and melted butter. Add buttermilk and eggs. Mix well. Add dash of salt and vanilla. Mix well. Pour into pie shell and bake at 350° for 1 hour.
In a large heavy pan, cook ground turkey 3 to 5 minutes, until no longer pink. Add onion and saute 2 to 3 minutes longer, until softened. Add chili, celery, green pepper, corn, tomato sauce, honey and seasonings to turkey. Cover and simmer 30 minutes, stirring occasionally. Yields 4 servings.
Cook over medium heat until boiling. Stir one minute while boiling. Remove from heat. Stir in 1/3 cup of butter and 1 teaspoon vanilla.
Scrub potatoes very well and grate in food processor. Some like them grated for a coarser texture and some just like them once grated for a coarser texture. If you choose the finer texture, it doesn't work to just chop-you have to grate first. Finely chop the scallions.
Butter a quart casserole dish. Pour in half of the herb stuffing; pour in squash mixture. Then add other half of herb stuffing. Dot with butter. Bake at 350° for 30 minutes.
Place corn and beans in a 2 quart baking dish.	Sprinkle with pepper. In mixing bowl, combine celery soup, sour cream, onion and cheddar cheese. Pour on top of corn and beans. Before placing in oven, pour melted margarine over top. Sprinkle with crackers and almonds. Bake approximately 45 minutes at 350°.
Layer ingredients in casserole dish in order and bake in oven at 325° for 1 hour. Delicious!
Grind raisins and nuts together; mix together eggs, lard and sugar until creamy. Add milk, soda, baking powder and Karo. Mix well. Add rest of ingredients and mix until well blended. Drop by spoonfuls on greased and floured cookie sheets. Bake in 375° to 400° oven until browned.
Cook and drain spaghetti. Chop into small pieces, celery, green onions, green peppers, green olives and black olives. Toss ingredients together and sprinkle with the McCormick Salad Supreme. Add Wishbone Italian dressing. Mix and refrigerate. Serve cold and enjoy!
Heat oven to 450°. Prepare pastry for 1-crust pie as directed on package, except roll dough into rectangle, 12 x 9 inches. Cut rectangle into 12 (3-inch) squares; prick with fork. Bake on ungreased baking sheet 6 to 8 minutes or until light brown.
Mix (by hand) eggs, oil and sugar together. Sift flour and add. Add salt, nuts, bits and vanilla and mix well. Bake in 13 x 9-inch pan at 350° for 20 to 25 minutes. Let cool on cake rack and cut into squares.
Cook squash until tender in salted water. Drain and mash. Mix squash with pimentos, carrots, 1/2 package of stuffing, cream of chicken soup, onions and sour cream. Melt margarine and place in bottom of casserole dish. Put remainder of stuffing on top of margarine. Top with squash mixture. Bake 30 minutes at 375°.
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Divide pastry into two balls and flatten and shape into 2 rounds on floured surface. Roll pastry 2-inches larger than inverted pan. Fold pastry into quarters; unfold and ease into pie pan, pressing firmly against bottom and side. Fill and top with top crust and flute. Don't forget to cut slits in top crust so steam can escape. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Take off during last 15 minutes of baking. Bake as recipe calls.
Preheat the oven to 500°. Brush shell lightly with olive oil. Sprinkle on basil and garlic. Arrange salami on shell. Sprinkle with onions. Arrange tomato slices on top. Sprinkle tomatoes with Parmesan cheese. Add pepper to taste. Sprinkle Mozzarella on top. Bake 10 to 15 minutes.
Make sure ice cream is softened. Mix 27 crushed Oreo cookies with 1/4 cup melted butter. Press into the bottom of a 9 x 13 x 2-inch Pyrex dish. Pour ice cream over cookies. Place in freezer and re-freeze.
Cook spaghetti according to directions on the package. Drain the noodles and add the onion, carrot and green pepper. Mix in a pan the vinegar, salt, garlic salt, oil and sugar. Bring this mixture to a boil; remove from heat and let cool. Pour over the noodles and add the celery seed. Refrigerate.
Combine hot water and poppy seed. Mix remaining ingredients together, then add water and poppy seed mixture. Bake for 1 hour at 325° in a loaf pan. Makes 2.
Mix all ingredients into ground beef except tomato sauce. Use only 1/3 cup in beef. Set others aside. Place meat loaf in baking dish. Bake 1 hour at 350°. Take out of oven. Drain grease. Place remaining tomato sauce on top. Bake 15 minutes.
Spray 13 x 9-inch pan with Pam. In a large bowl, mix cake cubes and orange juice. Arrange in prepared pan. Spread frozen ice cream evenly over cake. Cover and freeze 1 to 2 hours or overnight. Cut into squares. Serve with strawberries and syrup.
Mix 2 ounces of the cheese with all of the other ingredients. Pour into a well-greased pie plate (or, if "doubling the recipe" use a cookie sheet). Bake for about 30 minutes at 425°. Remove from oven; sprinkle with the remaining 2 ounces of cheese and bake 2 minutes more. Cut into squares and serve hot.
Saute onions and chiles in butter; add soups. Layer tortillas, deboned chicken, sauce and cheese. Repeat layers. Bake at 350° for 30 minutes.
Mix well. Bake at 350° for 25 to 30 minutes in an 8 x 10-inch pan.
Stir and fry hamburger and salt in skillet until done; drain. Return to	medium	heat. Add the sauce; stir and heat until hot. Serve on	hamburger buns. Feeds 4 to 6. (One medium onion fried with hamburger is optional.)
Melt caramels and 1/2 cup milk in saucepan (set aside). Mix other ingredients in mixing bowl. Pour 1/2 of cake batter into greased cake pan and bake at 350° for 5 minutes. Remove from oven. Pour chocolate chips, then pour caramel over baked batter. Top off with rest of batter and bake for 20 minutes at 350°.
Place sugar and syrup in a pan. Stir to combine. Cook, stirring constantly, to a boil. Take off heat and add peanut butter. Mix well. Add Special K. Stir until coated. Press in a 13 x 9-inch buttered pan. Cool.
Toss with 1/2 cup Miracle Whip salad dressing and serve on a lettuce leaf.
Wash cucumbers and cut in lengthwise pieces. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean, hot 1-pint jars. Add about 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with pickling syrup to 1/2-inch of top of jar. Adjust lids and process in boiling water bath for 15 minutes. Remove jars from canner and tighten lids. Makes 7 pints.
Sift flour, salt and brown sugar. Cut in butter until coarse crumbs. Stir in coconut and nuts. Press half of crumbs in bottom of greased 13 x 9-inch pan. Spread with filling. Sprinkle remaining crumbs on top. Press down lightly. Bake at 350° for 30 to 35 minutes. Cool and cut in bars.
Place margarine and onion in a 1-cup glass measure and cook on full power 1 1/2 minutes or until onion is soft. Arrange fish in a shallow baking dish with thicker edges of fish to outside of dish. Sprinkle salt and pepper over fish; cover with diced tomato pieces. Spread margarine and onions evenly over tomatoes. Cover with wax paper; cook 3 minutes on full power. Sprinkle with Parmesan cheese. Cover with waxed paper; cook 1 minute more or until fish flakes easily when tested with a fork. Sprinkle with paprika. Makes 4 servings.
In medium glass bowl, toss cucumber and salt; cover and refrigerate 8 hours. Drain, then rinse in colander. In medium non-reactive saucepan, combine all ingredients, except mustard. Cook over low heat, stirring often, 20 minutes; stir in mustard. Cool to room temperature; store, covered, up to 2 weeks in refrigerator. Makes 1 1/4 cups. Multiply recipe x 10 (10 times) for canning. Put in hot jars while hot and add hot sterilized lids.
Generously grease a 9 x 13-inch pan. Sprinkle rice over bottom of pan. Place chicken pieces on top. Sprinkle with onion soup mix and salt and pepper. Mix canned soups with water and pour over chicken. Bake at 350° for 2 hours. Cover for last 15 minutes if it gets too brown. Serves 6.
Mix first 3 ingredients and pour 1/2 batter into a 13 x 9-inch pan (greased and floured). Bake at 350° for 5 to 6 minutes.
Brown ground beef and onions. Allow to cool. Cook cabbage head until tender. Combine ground beef, rice, onions and oregano. Separate cabbage leaves. Roll a small amount of ground beef mixture in the cabbage leaves, pressing leaves in on each end. Place in a large slow cooker. Pour tomato juice and drained sauerkraut over cabbage rolls. Cook on medium for 3 hours.
Mix ingredients in order given and press into loaf pan. Bake, uncovered, at 350°.
Bake cake according to directions. Remove cake from oven. Let cool 5 minutes. Poke holes in top of cake with end of a wooden spoon. Fill each hole with milk and ice cream topping. Cool cake in refrigerator. Top cake with Cool Whip and sprinkle with candy bars on top of Cool Whip. Keep refrigerated.
Beat all ingredients together and pour in unbaked pie shell. Bake at 350° for 50 minutes.
Cook pasta; drain and keep warm. In hot salad oil, cook green onions until tender. In large bowl beat peanut butter and 1/4 cup hot water until smooth. Add remaining ingredients, except pasta and stir well. Toss contents of bowl with pasta.
Cook rice. Cook broccoli 5 minutes in salty water. Make sauce with cream of mushroom soup, milk and butter. Grate cheese. Mix sauce with broccoli and layer rice, broccoli and grated cheese in casserole dish. Repeat and bake at 350° for 20 to 25 minutes.
Brown meat slowly. Add next 6 ingredients to meat. Simmer uncovered until thick, 45 minutes to 1 hour. Cook noodles.
Preheat oven to 350°. Grease and flour one 9 x 5-inch loaf pan or 2 smaller pans. Cream butter, sugar and eggs in large bowl using electric mixer. Add remaining ingredients and mix on low until blended. Turn into pan(s) and bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan and cool completely on wire rack. Makes 1 (9 x 5-inch) loaf or 2 (5 5/8 x 3 1/8-inch) loaves.
Combine rice, water, pineapple juice and salt. Mix to moisten the rice. Bring quickly to a boil over high heat. Cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Add marshmallows, cherries, pineapple and nuts. Cool to room temperature. Fold in whipped topping. Makes 8 to 10 servings.