HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in deep 3-quart casserole. Add water. Stir in peas and next 7 ingredients. Cover with heavy duty plastic wrap and microwave at High for 20 to 25 minutes or until boiling. Stir in noodles. Reduce to medium (50% power). Cover and microwave for 20 to 30 minutes or until noodles and chicken are tender, stirring every 10 minutes.
Mix above. Chill in refrigerator overnite. Great with fresh fruit when available.
In large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Combine warm milk and butter. When butter is melted, gradually add to dry ingredients. Beat 2 minutes at medium speed with mixer. Add rest of flour. Knead 5 minutes. Raise to double in size. Make into rolls. Bake for about 15 to 20 minutes at 375°.
Heat oven to 350°. Combine all ingredients in casserole dish. Bake for 25 to 30 minutes. Serves 12.
Mix egg, milk and pumpkin thoroughly. Add all remaining ingredients. Fill muffin tins or baking cups half full. Bake at 400 for 20 minutes. Makes 12-18 Muffins.
Mix well flour, salt and pepper. Roll oysters in flour, then dip in eggs. Roll in bread crumbs. Sprinkle both sides of oysters with oil. Place in shallow pan and bake at 400° for about 15 minutes. Garnish with lemon wedges. Makes 5 to 6 servings.
Combine all ingredients. Shape into small balls or large flat cakes. Roll in flour and fry in hot vegetable oil. Makes 30 small keftedes.
Mix all the ingredients with enough buttermilk to make it smooth. Spoon by teaspoonfuls in hot grease and cook until browned.
Soak cucumbers and onions (sliced) and salt in 2 quarts water and 4 trays of ice. Mix together all other ingredients. Drain cucumbers and onions and add to other mixture. Bring to a full boil and remove from heat and pack in jars.
Bring to boil in large Dutch oven pan the barbecue sauce, brown sugar, hot seasoning salt, juice off the pineapple and Worcestershire sauce. Cut chicken wieners in 1-inch pieces and add. Boil for 10 minutes until wieners plump up (pan will be full). Add pineapple and cook another 2 minutes. May be transferred to crock-pot to keep warm until served.
Brown and season hamburger meat to taste. Drain excessive fat from heat. Put can of onion soup into meat. Heat and serve on the buns.
Slowly heat pumpkin and butter together until butter is melted. Mix sugar, flour and salt; add to pumpkin. Beat eggs well; add cream and flavoring. Then fold in stiffly beaten eggs. Pour into 2 unbaked pie shells. Bake at 375° for 25 minutes or until firm. Makes 2 pies.
Spread cream cheese out on baking dish. Spread chili beans and top with shredded Cheddar cheese and bake until bubbling. Serve with nacho chips.
Make a crumb mixture of the first 5 ingredients and put half of it in a greased 9 x 9 pan.
Drain and rinse kraut. Mix all ingredients. Add sugar to vinegar. Mix until sugar is dissolved. Pour over other ingredients. Toss lightly. Chill for several hours. Serves 6 to 8.
Drain juice from pineapple and save. Mix pineapple with marshmallows in a small bowl. In a large bowl, mix pineapple juice, flour, sugar, egg and vinegar. Place this mixture in a saucepan, heating it until thick. Place in refrigerator to cool. When cool, mix with Cool Whip. Fold Cool Whip mixture into marshmallow and pineapple mixture. Add apples and peanuts.
Cream together margarine and confectioners sugar. Mix in chopped pecans and bourbon. Cool in refrigerator. Roll in small balls. Put in freezer until next day or whenever you want to dip them. Take out of freezer and dip in prepared melted chocolate, butter and melted paraffin in top of double boiler or in dipping chocolate you can buy.
Press cream cheese into the bottom of a 13 x 9-inch pan. Pour salsa over top; sprinkle with the cheese. Bake in a 400° oven for 10 to 15 minutes, or until cheese bubbles. Serve with tortilla chips.
Brown beef and drain. Sprinkle with chili powder, salt and sugar and mix well. Add onion, green pepper, tomato sauce, water and bay leaf. Cover and simmer 1 hour. Mix together oil and flour. Add to meat mixture. Add beans. Simmer until heated, 30 minutes.
Preheat oven to 400°. Lightly spray muffin tins with vegetable oil. In a bowl, combine flours, sugar, wheat germ, baking powder, salt and spices. Stir until well mixed; set aside.
Combine pineapple, cottage cheese and Cool Whip. Sprinkle dry jello and nuts. Let set.
Crush cranberries, grate orange (peel and all) and chop celery (very fine). Mix Jell-O with water and mix all ingredients well. Place in a ring pan or jello mold (it will make a prettier salad). Add nuts if you want (1/2 cup walnuts).
Heat fat and add onion, chicken, green pepper, soup, milk and salt. Cook until mixture reaches boiling point. Pour in casserole dish. Make dough of flour, baking powder, salt, oil and 2/3 cup milk and mix well until blended. Roll between waxed paper. Sprinkle chopped parsley over dough; roll up and cut into 1/2-inch pieces. Place on top of casserole in pinwheel design. Bake in 425° oven for 20 to 30 minutes.
Melt Velveeta in microwave-proof bowl at 20 second intervals, stirring until smooth. Add other ingredients. Stir constantly until melted and smooth.
Mix all ingredients, except crumbs. Use 13 x 9-inch casserole dish. Top mixture with crumbs. Bake at 350° for 25 minutes.
Melt shortening in a Dutch oven. Add meat and brown on all sides. Place onions on top of meat.
Preheat oven to 375°. Saute zucchini and onions until golden brown and tender. In large bowl, beat together egg white and milk. Stir in muffin mix and blend until smooth. Fold in zucchini and onions with 1/2 of the cheese. Pour into 9-inch pie plate sprayed with nonstick spray. Bake 30 minutes until golden brown. Melt remaining cheese on top. Cool. Serve with Olive Spread.
Melt butter in saucepan. Add the sugar, water and corn syrup. cook over medium heat, stirring. Bring mixture to 290° on a cooking thermometer (soft crack stage). Quickly stir in 1/2 cup chopped almonds. Pour mixture onto ungreased baking sheet. Wait 2 or 3 minutes for surface to firm. Sprinkle on chocolate chips. When the chips have softened, spread the chocolate evenly over surface. Sprinkle on remaining almonds. Store covered. Makes 1 1/2 pounds.
In medium saucepan, melt butter over medium heat. Add ham or bacon; saute quickly. Add sauce or puree; stir in cream. Allow sauce to cook down and thicken. Add more sauce and/or cream, if desired (sauce should be orange-pink). Toss in cooked peas.
Preheat oven to 325°. Melt butter in 3 quart pan. Add beaten eggs, cheese, salt, onion and chopped broccoli to melted butter. Stir in corn bread mix. Pour into 9 x 13-inch baking pan or dish. Bake at 325° for 40 to 45 minutes or until fork inserted comes out clean.
Mix ingredients together; store in refrigerator. Use as a dip for any fresh fruit. Great with strawberries!
Mix seeds, oil and salt. Spread on cookie sheet. Bake for 45 minutes at 250° or until crisp.
Cook potatoes in salted, boiling water until tender. Remove from water, cool and grate coarsely. Combine and add sour cream, grated cheese, onion, milk, salt and pepper and mix well. Place in a well-greased baking pan. Melt 2 tablespoons of butter and add bread crumbs. Mix well and scatter on top of potatoes. Bake, uncovered, at 300° for 30 to 45 minutes.
Mix all ingredients and let stand for a few hours. Eat on top of beans or peas. Adds a fresh vegetable taste to your meal.
Cream the butter, cream cheese and sugar. Add cake flour, eggs and vanilla. Beat well. Bake at 325° for 1 hour. Don't preheat oven.
Mix sugar, flour, salt, baking powder, soda and cinnamon together. Form a hole in the center. Mix eggs, margarine, zucchini, vanilla and chopped pecans. Add to mixed dry ingredients and mix. Pour into a greased and floured loaf pan. Bake in a 325° oven for 1 hour. Serves 8.
Stir syrup, salt, peanuts and sugar in 1 1/2-quart bowl. Microwave 3 to 4 minutes on High and stir. Cook 3 minutes on High; add butter and vanilla. Cook 1 to 2 minutes until caramel colored. Add baking soda and pour on greased cookie sheet.
Preheat oven to 350° F (180° C). Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls. Bake for 10 to 12 minutes. Cool completely, then roll in additional confectioners sugar. Makes 42 cookies.
Mix powdered sugar and margarine or butter. Beat eggs and vanilla, then add. Spread over the bananas. Spread pineapple over the powdered sugar mixture. Spread Cool Whip on top of pineapple. Top with cherries and sprinkle with graham cracker crumbs.
Let cheese reach room temperature. Blend ingredients thoroughly. Roll into balls or logs and then roll in chopped parsley or chopped nuts.
Cream butter and shortening with mixer. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk a teaspoon at a time, mixing at medium speed until light and fluffy. Can be stored in covered container in refrigerator 2 weeks. Re-whip before using. Makes 3 cups.
Put all ingredients, except crabmeat in blender container. Cover and set to "Blend" until smooth. Stop and push ingredients toward blades when necessary. Add broken up crabmeat. Cover and set to "Chop" until crabmeat is chopped (not too long). Serve with tortilla chips or fresh chilled vegetables. Makes 2 cups.
Stir first 3 ingredients in bowl. Add eggs. Fold in zucchini and melted butter. Prepare like pancakes.
Spread Fluff on each cracker, then put them together and eat! They are the best!
Saute onions in oil in a nonstick skillet to soften, 2 minutes. Add 1/4 cup broth, bring to a boil. Add shrimp. Reduce heat; simmer, covered, until shrimp are pink, 3 minutes. Whisk together 1/4 cup broth, sour cream, mustard and cornstarch in cup until smooth. Whisk into skillet. Cook, stirring, to thicken. Add pepper, dill and lemon juice.
Put apples in the bottom of dish, then crushed pineapple, then the dry cake mix. Pour melted margarine over all. Sprinkle nuts on top. Bake at 350° for 1 hour.
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Reserving 2 cups crumb mixture, press remainder firmly into 13 x 9-inch pan. Bake 15 minutes. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in egg and vanilla. Pour over crust. Combine pecans with reserved crumb mixture; sprinkle on top. Bake 25 minutes or until bubbly. Cool. Chill. Store covered in refrigerator.
Beat together eggs, sugar and oil. Sift dry ingredients together and mix with egg mixture. Add vanilla and zucchini. Bake for 1 hour at 350° in 2 well-greased loaf pans. Let cool in pans for 10 minutes.
Melt butter in a casserole dish in oven. Mix flour, sugar, baking powder and milk in a bowl. Pour over butter; pour fruit over that. Bake at 325° for 35 minutes or until done.
Cream Crisco; add sugars and then other ingredients. Drop by teaspoonful on ungreased cookie sheet. Bake at 300° for about 8 to 10 minutes.
Dissolve soda in buttermilk. Mix ingredients as listed. When batter is smooth, fold in pecans. Bake at 325° for 1 hour or until done.
Sift dry ingredients, cut in shortening until crumbly. Add milk and form in ball. Knead on floured board 1 minute. Pat 3/4-inch thick, cut in rounds. Cook at 450° for 12 to 15 minutes.
Coat sliced potatoes in egg white sauce in a bowl. Coat well. Put potatoes on a baking sheet. Spray lightly with cooking spray. Bake at 400° for 15 minutes or until golden brown. Contains 1 gram of fat per serving.
Melt chocolate chips and oleo. Mix with eggs and sugar. Pour into greased platter. Let set a while in refrigerator. Then cut.
Mix seasonings an meat until "mushy." Cover and refrigerate 24 hours. Remove from refrigerator and shape meat mixture into 4 loaves approximately 2 1/2 inches in diameter and 9 inches long. Be sure to compress the loaves to get all the air out. Bake in roaster pan on drip rack for 4 hours at 225°. After 2 hours, turn loaves over. Let cool. Wrap in foil and refrigerate.
Have chicken well done and boned. Beans, corn and tomatoes can be fresh or canned. Mix all ingredients together, including the chicken gravy and cook slowly until well done. The sugar should be added just before coming off the stove, as it may make the stew stick to bottom of pan. Should make about 6 quarts.
Combine into a solution and allow to sit in an open container for one day. Suggested items to make bubbles include hoops, can rings, juice cans, coat hanger shapes, slinkies, your fingers; use your imaginations!
Scald milk; add milk, sugar, butter and salt. Let stand until lukewarm. Add egg, yeast and 1 1/2 cups flour and beat at medium speed for 2 minutes. Add another 1/4 cup flour. Stir in rest of flour with a spoon until dough is stiff enough to handle. Let dough rise until double in size. Place on a lightly floured board and knead gently for 1 minute. Shape into rolls. Place on greased pan. Let rise until double in size. Bake 15 minutes at 350°.
Preheat oven to 350°. Grease a cookie sheet. Separate dough into 10 biscuits. Press or roll to a 5-inch circle. Combine browned sausage, seasoning, mushrooms and Mozzarella cheese. Spoon about 3 tablespoons mixture into center of each flattened biscuit. Fold dough in half over filling. Press edges with a fork to seal. Brush tops with egg and sprinkle with Parmesan cheese. Place on a cookie sheet and bake for 10 to 15 minutes or until golden brown.
Beat the egg whites until stiff with salt and vanilla. Then slowly and steadily, beat in the Karo. Pour over anything of your choosing.
Scrub and quarter potatoes lengthwise. Place in foil lined baking dish. Brush with oil. Salt and pepper to taste. Cover and bake at 400° for 60 to 70 minutes.
Slice half of cheese to cover bottom of 11 x 7-inch baking dish. Grate other half and set aside. Mix seasonings with sour cream. Pour half the mixture over cheese. Layer crumbled sausage over sour cream. Break whole eggs on top of sausage. Spread on remaining sour cream. Dollop without breaking eggs. Top with remaining grated cheese. Bake at 325 for 20 to 30 minutes or until set. Serves 8 to 10 people.
Mix first 3 ingredients and bring to a boil; cook until thick. Cool for 15 minutes. Add Jell-O. Line baked pie shell with strawberries. Pour mixture over berries. When ready to serve, top with dollops of Cool Whip or Dream Whip.
Sift flour, salt and baking powder into mixing bowl. Pour oil into a measuring cup; fill the cup with milk. Make a depression in flour. Pour in milk mixture all at once. Stir with steel fork until dough no longer clings to side of bowl. Pat to 1/2 to 3/4-inch thick in rectangular pan or casserole dish. Cut, then bake at 400° to 425° for 12 to 15 minutes. Quick and easy.
Preheat oven to 375°. Scald milk, butter and sugar; let it cool slightly. Add Grape-Nuts. Beat eggs slightly; add vanilla and salt. Add egg mixture to milk mixture. Slowly place in buttered casserole. Put casserole in pan of warm water. Bake at 375° for about 1/2 hour or until lightly browned.
Mix first 5 ingredients and set aside. Measure dry cereals, pretzels, nuts, etc. to make 9 - 10 cups. Place into a 9 x 13 inch pan. Slowly pour dressing mix over dry cereals and mix to coat.
Beat egg yolks in bowl until thick; add salt and vanilla. Continue beating. Add cream and flour alternately until well blended. Turn on floured board. Cover, allow to rest for 10 minutes. Knead until dough begins to blister (about 5 minutes). Roll out thin and cut into strips 1-inch wide and 4 inches long. Cut a gash in the center and twist ends through. Fry in deep fat at 375° until lightly browned. Drain on absorbent paper. When cool, dust with powdered sugar.
Bring sugar and Karo syrup to a boil. Remove from stove. Add the peanut butter, then stir in corn flakes. Mix and drop by spoon on waxed paper.
Combine dry ingredients and butter. Add eggs, milk and cherries. Bake. Serve warm with milk.
Mix all ingredients together in large pot; simmer until tortellini is tender. This is a very thick soup, almost like a stew. This recipe can be cut in half.
Mix dry Hidden Valley Ranch milk recipe original dressing mix with the oil and add frozen vegetables; toss. Add 1 package at a time. Cook in casserole dish in preheated 375° oven for 30 minutes, stirring every 10 minutes. Serves 8.
Prepare pie crust with a high fluted edge. Beat cream cheese and sugar in a large bowl with an electric mixer, until light and fluffy. Beat in eggs, one at a time. Stir in cinnamon, nutmeg, orange rind and pumpkin until smooth. Pour mixture into prepared pastry shell. Place in a preheated 425° oven; lower temperature to 350°. Bake for 35 minutes or until center is almost set. Cool completely on wire rack. Just before serving, top with sour cream and halved Glaceed Orange Slices. Sprinkle with pistachio nuts.
Mix all ingredients well. Store in an airtight jar. Use 2 rounded teaspoonfuls for a cup of hot water.
Wash and cut celery into small pieces (let an adult help). Fill with peanut butter. Place raisins on top. Eat!
Melt chocolate and margarine in microwave (about 2 1/2 minutes, stop and stir). Add milk, flour and vanilla. Drop onto foil-lined cookie sheet.
Drain peas. Combine next 6 ingredients and mix well. Add peas, egg and mayonnaise and mix gently. Chill. Serves 4 to 6.
Combine cream cheese frosting and cream cheese in large mixing bowl. Stir until blended. Add confectioners sugar, 1 cup at a time, stirring until thoroughly blended after each addition. Place large sheet of waxed paper on work surface. Pour coconut on waxed paper. Form level 1/2 tablespoonfuls of candy into balls. Roll each ball in coconut. Store in covered container in refrigerator. Yields 3 pounds of candy.
In a mixing bowl, cream shortening and sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Spread in a greased 9-inch square baking pan. Bake at 350° for 20 to 25 minutes. Cool on a wire rack. Cut into squares; split each piece in half horizontally. Spoon whipped cream and strawberries onto bottoms; replace tops. Garnish with more berries and whipped cream. Serve immediately. Yield: 9 servings.
Cook fettuccine noodles, drain and place aside. Combine butter and whipping cream in small saucepan. Cook over low heat until butter melts. Stir in cheese, pepper and parsley. Pour mixture over hot fettuccine and toss. Makes 4 servings.
In blender or processor, crush pretzels. In a bowl, mix pretzel crumbs, sugar and butter until well blended. Form a crust in a 9-inch pie pan. Bake at 375° for 8 minutes. Cool or freeze.
Heat oven to 400°. Grease muffin cups or line with paper baking cups. Beat egg slightly in a medium bowl. Stir in remaining ingredients except blueberries, just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Immediately remove from pan.
Beat eggs. Add milk, 1 1/2 cups sugar and the salt. When this mixture is hot, add remaining sugar, mixed with flour. Cook until thick. Place half of mixture in bowl. Top with bananas and wafers. Repeat. Yields 6 or 8 servings.
Steam broccoli until tender. Saute onion in butter. Mix Cheez Whiz and broccoli, then add onion and cream of mushroom soup. Bake at 350° for 30 to 40 minutes.
Mix cornstarch or flour, sugar and salt. Add milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Cook for 2 minutes and remove from heat. Add small amount to eggs. Stir into remaining mixture and cool for 1 minutes, stirring constantly. Add butter and vanilla.
Mix altogether. Drop by spoonfuls on greased cookie sheet. Bake at 350° until golden brown, 10 to 12 minutes.
Put in unbaked pie shell and bake at 350° for about 30 minutes, then add beaten egg whites and brown. Cook on lower rack.
Cover green beans with hot water and place in oven covered. cook at 450 degrees for 1 hour and 10 minutes.
Prepare rice; set aside. Saute the celery and onion in margarine. Mix everything together. Bake in casserole dish for 30 to 45 minutes at 300°.
Combine. Use 2 to 3 teaspoons to 1 cup of hot water.
Mix flour, margarine and nuts like pie crust. Pat in 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool before adding second layer. Mix Cool Whip, crushed pineapple (drained), strawberry pie filling and condensed milk together and pour into cooled baked crust. Refrigerate at least 5 hours. Best overnight.
Pour over cake. Spread over top. Bake 35 minutes. When taken out of oven, put sauce on cake while hot.
Combine eggs, butter, milk and vinegar. Add enough flour to make a stiff dough. Roll out very thin on floured surface. Let stand until dough is no longer sticky, but not brittle. Roll up and slice 1/8-inch thick, Spread out and allow to dry, about 2 hours.
Heat oven to 350°. Grease and flour Bundt pan. Mix together cake mix, pudding, eggs, milk and chocolate bits. Make sure the ingredients are well mixed. Pour into prepared pan. Bake 55 minutes. Remove from oven and cool 15 minutes. Remove from pan and cool completely. Dust with confectioners sugar.
In a large skillet, brown ground beef with onions and green pepper. Drain off grease and return to skillet. Add whole tomatoes, salt, pepper and chili powder. Stir until it is well blended. Reduce heat to simmer and cover. Simmer for 40 to 50 minutes. Cook rice as directed on box. Serve hash over rice when it is done.
Mix together the first five dry ingredients. Add eggs and orange juice concentrate. Add vegetable oil with enough boiling water to measure 1 1/2 cups. Add cranberries and nuts. Pour into 2 greased and floured bread pans. Bake at 350° for 1 hour.
Mix apples and sugar. Let stand 20 minutes, stirring occasionally. Add oil and eggs. Combine spices, soda, salt and flour and add to apple mixture. Add pecans and vanilla. Cook 1 hour at 350° and 15 minutes at 325°.
Layer in baking dish 1/2 of potatoes, 1/2 of onions, 1/2 of cabbage and 1/2 of corned beef. Sprinkle with salt and pepper. Repeat. Mix bacon drippings and water and pour over top.	Cover with aluminum foil and bake at 400° for 1 hour.
Tear bread into pieces and put into a large greased baking dish. In a bowl, beat eggs, add sugar and mix well. Add milk and evaporated milk, cinnamon, nutmeg and vanilla. Stir in melted butter. Sprinkle raisins and coconut over bread pieces and pour egg mixture over all. Bake at 350° for 45 minutes.
Preheat oven to 350°. Beat together Crisco, sugar, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Drop rounded teaspoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Makes about 5 dozen cookies.
Mix all ingredients in a large bowl until thoroughly combined. Spray muffins tins with Pam. Fill each space 1/2 - 2/3 full of meat mixture. Bake at 375 for approx. 10 mins. Pour approx. 1 tsp. ketchup on top of each meat section then continue to bake for approx. 5 more minutes. Cool approx. 5 mins. Then remove meat from pans.
Dip chicken in milk and egg mixture; then in flour mixture. Melt 1/2 cup butter in baking pan. Place chicken, skin side down, in single layer in pan. Bake 1/2 hour in 400° oven; turn and bake 1/2 hour in 350° oven.
Cover the cup of raisins with boiling water and let set. Cream sugar and sausage together. Beat in eggs. Sift together all dry ingredients. Add sugar and sausage mixture alternately with dry ingredients to buttermilk. Drain raisins and add raisins and nuts to mixture. Pour into greased tube pan and bake 60 to 70 minutes at 350°. Top with caramel frosting.
Layer in crock-pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours, stirring occasionally. Ideal to cook on low overnight.
Spread 1 can of crescent rolls on bottom of cake pan and bake as directed. Cool. Mix cream cheese and mayonnaise and spread on baked crust. Top with raw vegetables cut into small pieces. Sprinkle with your favorite shredded cheese.
Brown onion and ground beef. Add other ingredients. Simmer on top of stove for 1 hour or bake in oven at 375° for 1 hour.
Toss macaroni with milk; cover and chill. Dissolve bouillon in hot water. In a small bowl, combine mayonnaise, sour cream, salt, pepper and dissolved bouillon mixture. Stir into macaroni. Fold in onion, pepper, pickle and dill weed. Chill.