HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruits well. Add water to juice to make 3 1/2 cups. Add tapioca pudding. Bring to a boil; pour over fruit (except bananas). Cool, then add sliced bananas.
Take cauliflower, cut in pieces and cook in salt water, then drain. Mix your soup, milk and cream cheese together; pour over cauliflower and bake at 350° for 20 minutes.
Cook celery 10 minutes. Drain. Stir chicken soup and water chestnuts into cooked celery. Pour into casserole dish. Melt margarine. Crush Ritz crackers and mix into margarine. Add almonds. Spread over celery mixture. Bake at 350° until bubbly (about 30 minutes).
Mix all ingredients together in large bowl except chicken. After mixing add chicken (smaller pieces work better). Marinate in refrigerator for several hours. Bake at 350° for about an hour or until done.
Brown first 4 ingredients. Add and simmer 15 minutes the pizza sauce, tomato sauce, salt, garlic powder and oregano. Cook noodles. Divide in half the cheeses. Put layer of half of the noodles in a 9 x 13-inch pan. Cover with half of the sauce and sprinkle half of the cheeses on top. Repeat layers. Bake at 375° for 45 minutes.
Stir thoroughly first five ingredients. (Make a well in the center.) Blend egg, oil, milk and apples. Add all at once to dry ingredients. Stir until moistened. Fill greased muffin pans 2/3 full. Sprinkle sugar and cinnamon mixture on the top. Bake for 20 minutes at 400°. I love these.
Put first 4 ingredients through food chopper. Combine with mayonnaise, Worcestershire sauce, salt and pepper.
In a medium bowl, mix butter, sugar and cocoa together; stir in eggs. Add flour mixture, coconut and nuts; mix well. Preheat oven to 350°. Pour dough into cake pan (9 x 13-inch). Bake for 30 minutes. After removing from oven, spread Marshmallow Creme over cake. When cool, frost or sprinkle chopped peanuts over Marshmallow Creme; serve with ice cream and fudge topping.
Beat egg whites until stiff, add sugar and baking powder and vanilla by hand. Add nuts and crackers. Pour into greased 8-inch pie pan. Bake at 350° for 35 minutes. Cool. Will be hard but cream softens it. Spread with whipped cream when cool. Refrigerate overnight.
Melt chocolate and butter in a good-sized saucepan. Remove from heat. Add sugar and mix (with a wooden spoon). Add vanilla and eggs; mix well. Add flour and salt (which have been sifted). Mix well nuts, if using. Pour into greased 9-inch square pan. Bake at 350° for 45 to 50 minutes. Cut in squares when completely cool.
Combine in saucepan tomato soup, vinegar, mustard, salt, pepper, vegetable oil, sugar and Worcestershire sauce. Bring to a boil. Stir until blended. Pour over carrots, peppers and onions. Refrigerate overnight.
Sift flour and sugar together. Melt butter and cocoa. Add well beaten eggs and sifted flour and sugar, salt and nuts. (Will be stiff.) Pour into greased and floured pan (13 1/2 x 8 3/4 x 1 3/4-inches deep). Bake at 350° for 35 to 40 minutes, depending on oven. May add 1 cup chopped nuts to icing. While hot, spread enough small marshmallows to cover top very well. Pour hot icing over top. Let cool before serving.
To roasted peanuts, add chili powder and paprika. Stir over very low heat until peanuts are hot.
In skillet, crumble and brown sausage, drain and cool. Mix eggs, salt, and milk. Stir in bread, cheese, and sausage. Grease 9 x 13 baking dish. Pour in mixture, cover, and refrigerate overnight. Remove 1/2 hour before baking. Bake uncovered 45 minutes at 350°. Let stand 5 minutes before serving.
Cream butter until fluffy. Gradually add sugar while beating. Add eggs, one at a time. Dredge chopped fruit and nuts in part of the sifted flour. Add baking powder to the remaining flour and add to batter. Add vanilla and lemon. Fold in dredged fruit and nuts. Pour batter into a tube pan which has been greased and lined with brown paper. Start in a cold oven and bake at 250° for 3 hours.
Squeeze all water from spinach. Mix all ingredients together and serve in hollowed out round loaf of pumpernickel bread. Serve with cubed bread from the center of loaf. May also use rye bread.
Blend all ingredients. Heat until cheese melts. Stir often. Makes 1 1/2 cups.	Serve with vegetables like potatoes and peas.
Combine sugar, corn syrup and water. Cook to soft ball stage. Add peanuts and cook until mixture turns dark and will harden when a small amount is dropped into cold water. Remove from heat. Add salt, baking soda and vinegar. Stir well. Pour onto buttered cookie sheet. Cool and break into pieces. Yields 2 pounds.
Tear bread in pieces. Place milk, eggs, bread, onion, salt, oregano and pepper in blender. Blend until combined. In large mixing bowl, place ground beef and mixture and mix well. Pat meat into loaf; place in pan and cover with catsup. Add little water at sides of pan. Bak eat 350° for 1 1/2 hours.
Combine cake mix, butter and 1 egg; mix with fork until moist. Put into a 9 x 13-inch pan, greased on bottom only. Blend frosting into cream cheese. Reserve 1/2 cup of cheese and frosting mixture. Beat 3 to 5 minutes. Spread over cake mixture. Bake at 350° for 30 to 35 minutes. Cool; spread with reserved frosting mixture.
Combine all ingredients. Mix well with electric mixer. Beat at medium speed 2 minutes. Flour and grease two cake pans. Bake at 350° for 30 minutes.
Beat eggs and sugar together well. Add vanilla. Scald milk until it coats wooden spoon, stirring the entire time. Add egg mixture to milk stirring continuously. Pour egg-milk mixture into 1/4-quart baking dish and stir in raisins. Cover top of custard heavily with nutmeg. Place baking dish in a hot water bath and bake in moderately hot oven, 350°, for 1 hour.
Cook onion and celery in butter until tender. Mix remaining ingredients in large bowl. Add onion and celery. Pour into greased loaf pan. Place in pan of hot water. Bake at 350° for 40 minutes. Serves 6.
Mix shortening, sugars, eggs and vanilla. Beat until smooth. Gradually add dry ingredients, then stir in chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2 inches apart. Bake at 350° for 10 to 12 minutes.
Mix in bowl, flour, sugar, salt and baking powder. Blend in Crisco. Break egg into measuring cup and beat well. Add vinegar and water to make 3/4 cup. Add to flour mixture, then knead. Roll half on wax paper to cover 10 x 15-inch cookie sheet. Save the other half for top.
Melt butter. Pour in package of uncooked Creamettes. Add salt, mustard, and grated cheese. Pour milk over macaroni and cheese. Do Not Stir. Bake at 450° for 15 minutes, and at 350° for 45 minutes.
Cook pineapple, sugar and flour until thick. Cool. Slice a banana in the bottom of the crust. Add cool mixture and sprinkle with nuts. Top with Cool Whip. Top with nuts and cherries to decorate.
You will need 4 (16 x 12-inch) rectangular pieces of heavy-duty aluminum foil.
Combine first 6 ingredients in bowl using only 3/4 cup of the cream. Make 40 small balls. Coat with flour. Brown in hot oil in skillet. Drain on paper towel. In same pan, melt butter. Stir in flour and blend. Gradually stir in undiluted soup and 1/2 cup cream. Bring to boil, stir; add meat and bay leaf. Simmer, covered, 15 minutes. Take out bay leaf. Serve in chafing dish to keep hot.
Cream together sugars and oleo. Combine with remaining ingredients and mix well. Roll into walnut-sized balls. Place on greased baking sheet. Press with bottom of glass dipped in sugar. (Real pretty if glass bottom has a pattern.) Bake at 350° for 10 minutes.
Put Hershey bars, marshmallows and milk in 2-quart bowl. Microwave on High for 3 to 4 minutes (stirring after 2 minutes) until melted. Refrigerate for 30 to 40 minutes until chilled. Stir in 1 cup of Cool Whip to mixture. Pour into pie crust and chill until set. Before serving, top with remaining cup of Cool Whip.
Dissolve yeast in warm water in a 2 1/2-quart bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased 2 1/2-quart bowl. Turn greased side up. Cover; let rise in a warm place until double in size. Punch down and shape.
To thicken yogurt, place 3 1/2 cups yogurt with 1 teaspoon salt in dish towel. Hang over bowl until drippings stop, about 1 hour. Sprinkle salt over cucumbers; let stand 15 minutes and press dry with paper towel. Combine remaining ingredients and chill. May be served with warm pita bread.
Boil and debone chicken. Put chicken in bottom of casserole dish. Mix other ingredients. Put in dish. Bake at 350° for 45 minutes to one hour. Let stand for 10 minutes before serving.
Dissolve gelatin in hot water; add cold water and chill until thickened. Peel orange and cut segments in half. Fold orange, drained pineapple, cranberry sauce and nuts in gelatin.
Line buttered 8-inch baking dish with apple slices. Sift dry ingredients together; work in egg with pastry blender until consistency of coarse meal. Sprinkle over apple slices. Drizzle melted butter over top. Sprinkle with chopped nuts. Bake at 375° for 45 minutes.
Place oysters with liquid in medium saucepan. Combine flour, salt, Tabasco sauce and 2 tablespoons cold water. Blend to a smooth paste and add to oysters. Simmer and stir over low heat about 5 minutes, just until edges of oysters begin to curl. Combine nonfat milk powder with remaining water. Heat to scalding. Do not allow to boil. Stir in oysters. Remove from heat. Cover and let stand 15 minutes to blend flavors. Reheat stew to serving temperature.
Saute bottoms of scallions or one good size onion. Let get semi-soft. Add mushrooms, then add rice and soy sauce. Let cook ten minutes. Heat oven to 350°.
Mix sugar and cinnamon together. Open cans of biscuits and cut each one into 4 pieces. Roll each piece in sugar/cinnamon mixture until completely coated. Put each piece in tube pan as finished.
Tip: You may add 1/2 cup coarsely ground almonds to cookie dough. Reduce amount of flour to 2 1/4 cups.
Sift flour; add baking powder, soda, salt and spices. Sift together. Add nuts and raisins; toss lightly to coat. Measure sugar and add oil. Beat until smooth and creamy. Add eggs, one at a time, then add pumpkin. Add flour mixture and water, beating thoroughly until mixed. Pour into 2 greased loaf pans. Bake for 1 hour at 350°.
Beat butter or margarine at low speed until smooth and creamy. Beat in sugar gradually until fluffy. Mix in chocolate and vanilla. Beat in eggs, one at a time, beating 3 to 5 minutes after each addition.
Peel and dice turnips. Boil with sugar, salt and pepper until tender. Place in a colander to drain; rinse and set aside. Return turnips to pan. Add melted butter to turnips and mash. Season to taste with more sugar, salt and pepper. Butter is the secret to this recipe.
Mix sugar and 2 cups of water in large freezer-safe container. Add orange juice and can of water. Stir until mixed well and orange juice is melted. Mix in pineapple, mandarin oranges and strawberries. Stir until strawberries are melted and everything is mixed well. Freeze for 1 to 2 hours. Stir and add in banana slices. Mix well. Return to freezer. Be sure to remove the salad about 1 hour before serving so it will be slushy when served.
Brown hamburger and onions; prepare 1 cup rice. Mix all ingredients together and place inside drained peppers. Place in shallow pan and add 1 cup water in bottom of pan. Bake 30 minutes at 350°. (If you have any filling left over, place in small casserole and bake about 15 minutes.)
Put all ingredients in blender, except chicken. Blend 1 minute. Pour marinade over thawed chicken at least 30 minutes. Arrange in a single layer, skin side up, in baking pan. Bake, uncovered, 30 minutes at 350°. Baste occasionally.
Cream well the margarine, gradually adding 1 1/2 cups of sugar. Mix in cream cheese, eggs and vanilla. Cream well. Add flour, baking powder and salt. Mix well. Add nuts and cherries. Use a spring-form pan; grease pan well. Can use Pam. Bake at 350° for 1 1/2 to 1 3/4 hours.
In cold water, stir in salt until an egg in the shell will float. Remove egg and add 1/4 cup more salt. Bring water to a boil. Put salmon in water. Return to boil. Remove and serve hot with your favorite sauce. Delicious.
Brown beef and drain. Add celery, onions, soup, tomato paste and ketchup. Simmer 15 to 20 minutes. Add all remaining ingredients. Bake, uncovered, at 350° for 1 hour.
Roll out biscuits. Put apples on top and fold for fried pies. Sprinkle with cinnamon. Melt butter and drizzle over pies. Mix sugar and Mello Yello and pour over pie. Bake at 350° until golden brown, about 30 minutes.
Cook all ingredients except ribs until clear and thick. Pour over ribs in baking pan. Bake 1 1/2 to 2 hours in 350° oven. Cover until last 15 minutes. Cut ribs into serving pieces. (If country-style ribs are used, bake them a short time and pour out grease.)
Place butter in a 13x9 pan; place in a 350 degree oven until melted. Remove from the oven. Sprinkle the cracker crumbs evenly over the butter. Press down. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool on a wire rack before cutting.
Mix sugar, salt, black pepper, Miracle Whip and vinegar. Add to vegetables and chill.
Boil squash and onion until very tender (about 30 minutes). Drain water. Place into hot bacon grease. Sprinkle sugar on top. Mix frequently until desired taste.
In a mixing bowl, stir together first 6 ingredients. Add shortening, egg and vanilla; beat well. Stir in oats and nuts. Form into small balls. Dip top in additional sugar. Place on an ungreased cookie sheet and bake at 350° for 10 to 12 minutes. Watch closely. Makes approximately 3 1/2 dozen.
Mix all ingredients together and make in small balls. Then flatten each ball. Bake at 375° for 10 minutes.
Split sausages in half and brown. Peel potatoes and slice round in 1/4-inch thick sections. Mix all ingredients together and cook about 45 minutes to 1 hour on medium heat.
Brown and drain ground beef. Pour spaghetti sauce on meat and simmer on low heat for 1/2 hour.
Sift flour with dry ingredients. Beat eggs well. Add sugar gradually, beat well. Add vanilla and flour gradually. Turn into 15 x 10-inch cookie sheet with sides, lined with wax paper, greased or sprayed. Bake in hot oven at 400° for 13 minutes. Quickly roll in jelly roll on damp cloth or towel dusted with powdered sugar. When cool, unroll and spread with jelly or any kind of filling and re-roll. Slice and serve.
Blend oil, vanilla and eggs. Add dry ingredients and mix into apples. Dough will be stiff. Pat into greased 10 x 18-inch pan and sprinkle with nuts.
Mix pudding mix and buttermilk well. Add well drained cocktail and mandarin oranges with some cookie pieces. Put in bowl and put rest of cookie pieces on top.
Cream the first 3 ingredients. Sift the next 3 ingredients. Add flour mixture to creamed mixture. Alternate with milk mixed with lemon juice. Add caraway seed and raisins. Bake at 350° for 1 hour in a 9 x 5-inch loaf pan. (Bake at 325° in a glass pan.)
Heat oven to 250°. Lightly grease large cookie sheet. In medium-size bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in brown sugar until mixture is stiff and glossy. Beat in vanilla extract; gently but thoroughly fold in pecans. Drop mixture by heaping teaspoonfuls onto prepared cookie sheet. Bake 1 hour, until outsides of candies are dry and set. Remove to wire racks to cool. If desired, dust candies lightly with mixture of cocoa powder and confectioners sugar. Store in tightly covered containers in cool dry place up to 2 weeks. Makes about 5 dozen candies.
In a shallow baking dish melt butter. Stir in remaining ingredients except chicken. Roll chicken in mixture, coating both sides. Arrange chicken in dish, skin side up. Bake at 375° for 1 hour, basting occasionally.
Mix sugar, cornstarch and salt in saucepan; stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food coloring; cool. If filling is too soft, refrigerate until set.
After slicing eggplant, put in a last bowl of salted cold water for 15 minutes; then drain.
Peel cucumber and remove seed; grate and drain. Combine all ingredients and mix well. Chill for several hours before serving. Serve with chips or assorted raw vegetables. Makes 1 1/2 cups.
Mix together rice, onion, tomatoes, oil, green pepper and salt and pepper to taste. Bake at 350° for 2 hours, covered. Stir occasionally. Mix in chicken and shrimp and heat.
Cream shortening. Add 1 cup sugar and beat until fluffy. Add vanilla. Sift in dry ingredients alternately with milk. Beat egg whites. Add 1/3 cup sugar gradually, until stiff. Fold into batter. Add 1 cup nuts. Pour into 2 (8-inch) pans and bake for 25 minutes at 375°. Top with your favorite frosting and on sides and between layers. Sprinkle nuts on top.
Crush garlic in salt (salt can be optional). Saute mushrooms in olive oil. Add garlic and mushrooms to remaining ingredients and let stand in glass or stainless steel container at least 3 hours (preferably overnight). Serve with garlic croutons.
Brown beef with onion in skillet. Drain. Add taco seasoning mix and water to meat. Bring to boil, reduce heat and simmer 15 minutes.
In saucepan, moisten cornstarch in a small amount of water. Stir in the boiling water. Cook until thick and clear. Cool. In bowl, beat egg whites until stiff. Add salt and then add sugar gradually. Beat in the cooked and cooled cornstarch and beat until of the right consistency to stand in pretty peaks. Top pie and brown as usual in a 375° oven.
Cook cauliflower in 1-inch boiling water with 1/2 teaspoon salt in large skillet for 10 minutes or until cauliflower is crisp-tender. Drain; set aside. Melt butter in skillet (I used bacon and drained it). Add escarole; cook over low heat for 5 minutes. Sprinkle with flour; mix well. Stir in milk and cream; cook over low heat, stirring constantly, until sauce thickens and comes to a boil. Stir in Swiss cheese, remaining 3/4 teaspoon salt, pepper and nutmeg. Add cooked cauliflower; heat through and serve immediately. Serves 8.
Roll one slice of ham and one slice of cheese around one cooked broccoli spear. Heat oven to 350°. Combine soup, sour cream and mustard in saucepan and heat (do not boil). Place ham rolls in 9 x 13-inch baking dish and pour sauce over top. Bake for 25 minutes at 350°.
Cut wings into two pieces, discarding wing tips. Cook on rack over pan in oven at 425° for one hour. Turn after half hour. Melt butter or margarine and add hot sauce. Pour over cooked wings and marinate at room temperature for 2 to 3 hours, turning occasionally. Place on rack again and broil for 5 minutes on each side, until crisp.
Slice cucumbers and place in crock-pot with 2 cups salt and water to cover. Let set for 3 days. Next 3 days drain and cover with fresh water. On the 7th day, simmer for 1 1/2 hours with 3 quarts of water, 1 cup white vinegar and alum. Drain. Add syrup.
In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes.
Heat oven to 425 degrees. Sprinkle bacon, cheese and onion in pie shell. Beat eggs slightly, beat in remaining ingredients. Pour mixture into pie pan. Bake 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Makes 6 meal size servings or 8 appetizer size servings. Left overs can be reheated in microwave.
In a deep 9 or 10-inch skillet, saute the onion and green pepper in oil until tender. Add beef and cook, breaking up with a spoon, until the meat loses red color. Season with salt and pepper. Add rice. Cook and stir until rice looks translucent, but not brown (3 to 4 minutes). Add 1/2 cup broth. Cook and stir until broth is absorbed. Add remaining 2 cups broth. Cover and simmer until rice is tender and liquid absorbed, about 20 minutes. Top with Parmesan cheese.
Melt butter over low heat in saucepan; stir in flour, onion and seasoned salt until mixture is smooth. Remove from heat; stir in milk. Return to heat to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken and 1/2 cup cheese; heat just until cheese is melted and chicken is hot. Serve creamed chicken over asparagus spears; top with remaining cheese.
Place chicken in roasting dish, side by side, and salt generously. Cover the meat with all the vegetables and salt them well. Melt honey and butter over low heat. Stir well and pour this over the meat and vegetables. Cover and bake at 350° for 2 hours or until meat and vegetables are done.
Brown chicken pieces and place in 9 x 13-inch pan. Combine orange juice, orange rind, paprika, mustard, margarine and ginger root. Pour over chicken. Cover and bake for one hour. Turn after 30 minutes. Serve with rice and peas.
Blend ingredients just until moist. Add 1 1/2 cups walnuts. Cover and refrigerate overnight. Fill muffin cups 3/4 full. Bake in 400° preheated oven 20 minutes. Mixture keeps in refrigerator several weeks.
Melt margarine in saucepan. Shake in hot sauce and some garlic powder. Dip wings in sauce and lay on tray. Sprinkle dry dressing on wings. Cook for 1 hour at 425° or until brown. Serve with garlic bread.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Preheat oven to 375°. Bake for 30 minutes.
Slice ingredients. Put everything on a plate and let the kids make their own combination sandwiches.
String and break beans. Put in a large pot. Add salt pork, bacon grease and salt. Cover with water. Bring to a boil. Cover and cook over medium heat. Cook for approximately 2 to 2 1/2 hours. Add water, as necessary. Let water cook down for the last 45 minutes.
Preheat oven to 425°. Drain Ricotta cheese and beat until smooth. Slowly add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and lemon extract. Beat egg whites with remaining sugar until stiff. Blend with whipped cream and fold in Ricotta cheese mixture. Butter heavily a 12-inch spring-form pan and sprinkle with graham cracker crumbs. Pour filling into prepared pan and bake for 10 minutes. Lower temperature to 350° and bake 1 hour. Turn off heat and allow to cool in oven. Keep refrigerated.
Pour boiling water over dates. Add margarine. Let stand 10 minutes in a large bowl. Add and stir in by hand all at once the remaining ingredients. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes or until done. Makes 1 loaf. Serve with cream cheese.
Soak water chestnuts in teriyaki sauce overnight. Cut bacon strips in half. Roll each water chestnut in a piece of uncooked bacon and stick a toothpick through it to hold the bacon on. Place these on a cookie sheet covered in foil and bake until desired crispness.
Combine peeled and sliced apples with NutraSweet and flour. Make crust for 2 crust pie and fill. Bake at 375° until done.
Combine chocolate, sugar and water. Add egg yolks, one at a time, beating after each addition. Add butter, one tablespoon at a time, beating until spreading consistency. Fills and frosts top and sides of two 9-inch layers. I use Pillsbury or Betty Crocker Dutch chocolate frosting in can now adays.
Cut the carrots into 1/4-inch slices and set aside. Coarsely chop the onion. In a medium saucepan, warm the oil over medium-high heat until hot. Add the onion and garlic and stir-fry until the mixture begins to brown, about 3 minutes. Crumble in the beef and cook, stirring, until the meat is no longer pink, about 3 minutes. Add the beef broth, water and crushed tomatoes. Cover and bring the mixture to a boil over medium-high heat. Add the carrots, basil and pepper and cook uncovered, stirring occasionally, for about 2 minutes. Add the tortellini and cook until al dente, 10 to 12 minutes or according to package directions.
Combine all ingredients in blender. Whip for 30 seconds. Pour into 2 chilled glasses. Sprinkle with nutmeg.
Cream together first 4 ingredients. Add rest of ingredients, mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.