HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour with water. Add all the rest of ingredients. Cook on top stove until thick or smooth consistency. This is good on Ribs or BBQ Beef.
Boil carrots for 5 minutes. Drain and cool. Combine with remaining ingredients and refrigerate 24 hours. Serve as a cold side dish.
Cream the butter and sugar together. Sift flour. Add salt and re-sift. Add to creamed mixture, working it thoroughly with fingers. Work in vanilla and nuts or coconut. Chill about 1 hour, then roll about 1-inch in diameter. Cut 1-inch lengths and roll into balls. Place on lightly greased pan. Bake in a 350° oven for about 14 to 17 minutes or until lightly browned. Roll in confectioners sugar when cooled.
Roll out dough. Layer pepperoni and cheese. Roll dough back up. Place on greased cookie sheet. Beat egg with a little water. Brush top of dough with egg. Bake at 400° until golden brown, about 15 to 20 minutes. Slice to serve.
Put chicken in Dutch oven, heavy pot or electric skillet. Pour on ketchup. (Do not salt and pepper.) Pour Pepsi-Cola over chicken. Let simmer on low heat on top of stove about 30 minutes covered. Take lid off; turn chicken over and simmer on low heat another 30 minutes uncovered. Then serve it. More Pepsi or water can be added, if needed.
Boil the chopped dates, sugar and water for 10 minutes. Set aside to cool. Roll dough as for jelly roll. Spread with date mixture. Roll up. Place in refrigerator until firm enough to slice. Bake until lightly brown, 10 to 12 minutes.
In heavy 3-quart saucepan mix sugar, water and Karo together and bring to a boil. Add peanuts and food coloring. Cook, stirring often, until mixture forms a firm ball when a little is dropped into cold water. Remove from heat. Add oleo, salt and vanilla. Beat mixture until it loses its gloss and begins to hold shape when dropped from a spoon. (Do not overbeat as mixture sets rapidly.) Pour at once onto a large greased cookie sheet. Let cool and break into small pieces.
Cream sugar and butter. Add eggs, one at a time, and mix well. Sift dry ingredients and add alternately with milk. Fold in mashed bananas, vanilla and mayonnaise. Stir in chopped nuts. Grease and flour 1 Bundt pan or 2 loaf pans. Do not use pans coated with a nonstick surface (Teflon). Bake at 350° for 30 minutes or when toothpick comes out clean. You can use powdered sugar glaze when cake cools.
Place frozen chicken in slow cooker. Mix together soup, mushrooms, salt and pepper and pour over chicken. Cover. Cook on low 10 to 12 hours. Serve over rice. Yield: 6 servings.
Marinate chicken a day ahead. Combine first 7 ingredients in large shallow dish. Add chicken to marinade. Cover with plastic and refrigerate 1 hour or overnight, turning occasionally. Preheat broiler. Remove chicken from marinade. Broil chicken until brown and cooked through, about 5 minutes per side. Sprinkle with sesame seeds. Servings: 4.
Combine all ingredients and cook in a large covered pot until vegetables are cooked done. Then add small pieces of your favorite pot pie or dumpling recipes to the soup mixture and cook in the pot, uncovered, until they are done. When dumplings have cooked through, add a pinch of soda and 1 pint of milk to the mixture. Bring to a boil.
Brown beef, onions, celery or green pepper. Drain off fat. Add liquids. Add thinly sliced eggplant and simmer uncovered in skillet 15 minutes or until eggplant is tender. Add cheese to top and simmer until melted. Serve plain or over noodles. This mixture is even better as a leftover placed inside a pita pocket. Add more cheese to the top and melt in oven.
Combine cream	cheese, 1/2 cup sugar, lemon juice, 1/4 teaspoon vanilla and salt in bowl; mixing well. Add eggs, 1 at a time, mixing well after each addition. Pour into pie shell. Bake on baking sheet at 325° for 25 to 30 minutes or until set. Combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla in bowl. Spread over pie. Bake for 10 minutes longer; cool.	Chill until firm. Garnish with fruit.
Cook cake. Mix by directions on package. Let cool. Put holes in cake about 1 1/2-inches apart. Make holes about the size of a small pencil. Make jello and pour evenly over top of cake. Put in fridge for an hour or two, then cover with Cool Whip.
Boil cocoa, butter, sugar and milk for 1 minute. Remove from heat; add peanut butter and vanilla. Add oatmeal, coconut, chopped nuts and drop onto waxed paper.
Place all ingredients in blender. Cover and blend about 30 seconds or until smooth. Serve immediately over ice cubes. Low-fat and low-cholesterol.
Preheat oven to 375°. Beat egg whites until stiff. Add vanilla while beating. Gradually add sugar. Beat until stiff peaks form. Fold in chocolate chips and pecans. Drop by teaspoon onto lightly greased cookie sheet. Place in oven and turn off heat. Leave in oven until oven is completely cool.
Mix ground beef, ground pork, bread crumbs, egg, onion, milk, dill, 2 teaspoons salt, Worcestershire sauce and 1/8 teaspoon pepper. Cover and refrigerate 2 hours.
Heat oven to 375°. Mix cake mix, margarine and water until blended. Pat into greased 13 x 9-inch baking pan. Bake for 20 to 22 minutes. Layer marshmallows, M&M's candies, peanut morsels and pecans. Bake 2 to 3 minutes or until marshmallows begin to melt. Cut into squares. Yields 24 squares.
Melt chocolate in double boiler. Then add remainder of mixture. Roll in desiccated coconut or walnuts (crushed). Form in a long roll. Store in refrigerator and slice cold.
Cook squash in boiling water until tender. Drain thoroughly and drain again, cool slightly. To beaten eggs add mayonnaise, cheese, onion, salt and pepper. Blend well. Stir squash in gently. Pour into a buttered 1 1/2-quart casserole. Combine bread crumbs and melted margarine and sprinkle over the top. Bake at 350° for 30 minutes or until firm. Makes 5 servings.
Boil turkey parts in 6 cups of water until tender. Break bread into cubes. Moisten bread with juice. Add sage, onion, salt and beaten eggs. Mix, kneading, until all is moist and blended, making dressing soft. Add ground meat. Mix well and put in 9 x 13-inch pan. Bake for 1 hour at 350°. Serves 20.
Preheat oven to 350°. In a small saucepan, boil the water. Add celery and onion; cook for 2 to 3 minutes, or until soft. In a medium bowl, toss cornbread crumbs, bread cubes, sage, parsley and poultry seasoning to mix well. Add chicken stock and egg white; mix again. Pour the celery, onion and cooking liquid into the bowl; mix well. Spray a 2-quart casserole with vegetable oil spray. Pour mixture in, dot with margarine and bake, uncovered, for 30 minutes.
In a bowl, place turkey, egg white, mustard, thyme and pepper. Combine until well blended. Form mixture into 4 to 6 patties.
Beat eggs until foamy. Stir in hash browns, cheese, milk, onions and seasoning. Pour into 9 inch pie tin. Cook bacon until crisp. Save 1 Tbsp. of fat. Crumble bacon over egg mixture. Combine cornflakes and bacon fat. Sprinkle over egg mixture. Cover and refrigerate over night. Bake uncovered at 325 degrees for 50 minutes or until golden brown.
Cover peppers and onion with boiling water and let set 10 minutes. Drain; cover with boiling water and bring to a boil. Let stand 10 minutes. Drain. Mix ingredients and cook 10 minutes. Put in jars and seal. May process in canner 5 minutes.
Melt marshmallows with margarine over low heat, stirring until smooth. Pour over combined corn and gumdrops. Toss until well coated. Moisten hands with butter or warm water; form into balls. They are very pretty and delicious.
Stir soda into sour milk or cream. Add to creamed lard and sugar. Add eggs to the first ingredients. Add molasses and beat well. Sift flour, cinnamon and ginger together into first mixture. Bake at 375° for 30 to 40 minutes.
Mix all ingredients. Pour half the batter in a greased and floured angel cake pan. Add half the cinnamon mix. Pour remaining batter over the cinnamon mix. Add remaining cinnamon mix on top. Bake at 350° for 50 to 60 minutes.
Line dish with raw hamburger mixed with salt and pepper to taste and onion. Add green beans. Pour mushroom soup over all. Do not dilute. Spread slivers of cheese over this and cover top with Tater Tots. Bake at 250° for 2 hours or more and until beans are cooked.
Microwave cream cheese 2 minutes. Add rest of ingredients, except seafood. Mix well. Add seafood and microwave 4 to 5 minutes. Serve hot with crackers.
Beat together mayonnaise, water and vanilla. Sift flour, sugar and cocoa together; add to mayonnaise mixture. Grease and flour pan (layer pans, tube pan or 9 x 13-inch pan can be used). Bake at 300° for 40 to 45 minutes or until done.
Brown meat and onion. Put a layer of browned meat, then a layer of Doritos in casserole dish. Repeat process until all is gone. Pour mixture of soups, taco sauce and green chilies over last layer. Top with crumbled Doritos and bake for 30 minutes at 350°. Serve hot.
In a 9 X 13 inch baking pan, put pie filling in the bottom. Add the cake mix evenly over the pie filling. Slightly press the nuts and coconuts into the cake mix. Drizzle the butter evenly over all. Do not stir. Bake at 325 degrees for one hour.
Sift dry ingredients. Cut in butter. Combine orange rind, juice and egg; add to dry ingredients, just enough to moisten. Fold in cranberries. Turn into greased and floured loaf pan; bake at 350° for approximately 1 hour and 10 minutes.
Sprinkle dry jello over drained fruit. Let set 30 minutes. Add sour cream and Cool Whip. Chill before serving.
In a large saucepan, melt margarine. Stir in flour and dash of pepper. Add chicken broth and cream or milk. Cook and stir 1 minute more. Stir in chicken; heat through. If desired, garnish with snipped parsley. Makes 3 main-dish servings.
Beat together shortening, vanilla and sugar until creamy. Sift together flour, soda and salt. Add to mixture egg and milk. Mix until thoroughly blended. Stir in oats, nuts and chocolate pieces. Bake on lightly greased cookie sheet at 375° for 10 to 12 minutes.
Mix berries in large bowl. Pour into pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours. Top pie with whipped cream. Makes 8 servings. Preparation time: 20 minutes.
In a large soup pot, start 1 quart of water to boil. Cut beef into bite size pieces. Add to water along with bouillon. Chopped carrots, potatoes and celery are added next. Add tomatoes and cabbage. Stir in spices to taste. About 20 minutes before finished, add lima beans, green beans and corn. Cook until meat and veggies are tender. Remove bay leaves before serving. Stir occasionally and add water if needed.
Brown the ground beef, adding onions. Drain and mix with beans. Prepare cornbread mix according to directions on the package. In a well-greased pie plate, layer the meat and bean mixture alternately with the cornbread mixture. Top with cornbread mix. Bake at 400° until golden brown.
Moisten plain gelatin with cold water. Add sugar to pumpkin, milk, spices and egg yolk. Cook in double boiler until thick. Add moistened gelatin to pumpkin and mix well. Cool; when thickened slightly fold in sugar and stiff egg whites. Pour into baked pie shell. Chill. Serve with whipped cream.
Mix together and freeze in large, flat dish covered with foil. Take from freezer 30 minutes before serving.
Combine all 6 cans and simmer in a 4-quart boiler or cook in a crock-pot on low for 4 hours.
Wash potatoes, leave skins on, cut into cubes and toss with sliced onions and spices. Turn onto Reynolds Wrap, add 3 big pats of butter, cover with foil and place on grill or into oven at 350 degrees until soft.
Brown hamburger and onion; drain. Add tomato soup and pork and beans; stir well, then add chili powder. Simmer for 15 to 20 minutes. Pour into a 9 x 13-inch pan. Cover with 1 cup cheese; place biscuits (I flatten the biscuits with my hand). Place remaining cheese on biscuits. Bake at 400° for 20 to 25 minutes, or until biscuits are brown. Yields 5 (1-cup) servings.
Shred cabbage; boil for 8 minutes. Drain and place in baking dish with alternate layers of cheese. Add White Sauce. Cover top with crumbs sauteed in butter. Bake until crumbs are brown in hot oven (450°).
Brown ground beef and sausage. Add onions and cook until soft. Add seasoning salt and garlic powder. Add dirty rice mix and water. Cook until liquid is gone over low heat.
Brown bacon, beef and onion. Drain and add beans. Combine catsup, brown sugar, mustard, vinegar and salt. Mix with bean mixture. Bake at 325° for 30 minutes until hot through.
Preheat oven to 375°. Cook noodles and drain. Melt margarine in skillet; saute onion, garlic and mushrooms. Add beef and cook until browned. Remove from heat; stir in flour, tomato sauce, wine, beef broth, salt and pepper. Return to heat and simmer 10 minutes, stirring occasionally. Blend in sour cream; do not boil. Layer meat mixture with noodles in lightly greased 2-quart casserole. Top with cheese. Bake, uncovered, 25 minutes.
Brown beef and onions; drain. Add garlic, Italian seasoning and wine. Simmer for 10 minutes. Add remaining ingredients and simmer for 1 to 1 1/2 hours. Serve over vermicelli.
Cook cocoa, flour, sugar, milk and egg yolks in double boiler until very thick, then add butter and vanilla. Pour into baked pie shell. Use egg whites or Cool Whip for topping.
Put crescent rolls in a jelly roll pan. Bake at 350° for 10 minutes. Remove from oven and let cool. Combine dressing, mayonnaise and cream cheese. Spread on crescent rolls. Add favorite vegetables and shredded cheese. Refrigerate 2 hours.
Saute onions and bacon in oil until soft. Add salt, pepper and tomatoes, breaking up whole tomatoes with a wooden spoon as they simmer for 20 minutes. Stir in the red pepper. Continue cooking until sauce is thickened and has body and flavor (perhaps 1/2 hour, this is not a 3 hour number).
Combine sugar, syrup and coffee in saucepan. Place over low heat and boil until mixture forms threads when dropped from a spoon (230° to 234° on candy thermometer). Slowly pour half the syrup into egg whites, beating while pouring.
Combine 1/2 cake mix, water, eggs, margarine and brown sugar. Blend in remaining cake mix. Stir in chips and nuts. Spread in greased and floured 15 1/2 x 10 1/2 x 1-inch pan. Bake in 375° oven for 20 to 25 minutes.
Place potatoes in 9 x 13-inch pan. Mix sour cream and soup together and spread over potatoes. Cover with grated cheese. Dot with desired amount of butter or oleo. Cook 1 1/2 hours at 325°.
Boil cabbage, head down, until tender enough to separate leaves. Mix together meat, rice, onion, raisins or prunes, seasonings and 3 tablespoons of the tomato paste. Fill cabbage leaves and lay in large baking pan. Cover with remaining tomato paste, mixed with one can of water, the can of tomatoes, vinegar, brown sugar, gingersnaps and bay leaves. Cook, covered, for 3 to 4 hours at 325°. Serves 8 very hungry people or 12 not so hungry people.
Cut bread into thin slices. Mix tomato sauce and basil. Sprinkle any toppings of your choice on bread after spooning on the tomato sauce mixture, then sprinkle cheese on the very top. Bake at 350° until cheese has melted.
Fry chicken until brown. Mix well all other ingredients (except sesame seed); cook until they boil. Pour over chicken. Bake, uncovered, at 350° for 50 minutes with can of mandarin oranges. Sprinkle sesame seed on top. Bake 10 more minutes.
Wash mushrooms, remove stems and chop fine. Microwave mushroom caps at Medium for 1 minute. Microwave bacon at High until crisp (2 1/2 to 3 minutes). Drain. Add mushroom stems, onions, salt, pepper and red pepper sauce. Microwave on High for 2 to 3 1/2 minutes. Blend in flour. Stir in cream until smooth. Microwave until thickened and smooth. Fill each mushroom cap with bacon mixture and cheese. Bake 10 to 12 minutes, until cheese melts. Makes about 12 appetizers.
Add onion, sugar, salt, pepper, egg (add and beat quickly to avoid curdling), 1/2 stick oleo and 1/2 cup cracker crumbs to squash. Pour into a casserole dish and top with another 1/2 cup cracker crumbs and another 1/2 stick melted butter. Bake at 350° for 1 hour or microwave on Full power for 30 to 40 minutes.
Mix jello and cake mix together. Mix Wesson oil with eggs, one at a time. Pour oil and egg and mix well. Divide into three 9-inch cake pans. Bake in a 350° oven until brown. Use strawberry shortcake filling.
Mix all ingredients and pour into unbaked shell. Bake at 450° for 15 minutes, then at 350° for 40 to 50 minutes.
Combine all ingredients. Store in a jar or other covered container. Use about 2 heaping tablespoonfuls of mix per 6 ounces of boiling water.
Combine first 5 ingredients in a serving bowl. Heat vinegar and sugar until dissolved. Cool to lukewarm and pour over vegetables. Mix well and refrigerate until serving time.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Place on ungreased cookie sheet. Let rise in warm place, about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 or 8 minutes or until golden brown. Makes 9 to 11 buns.
Put all ingredients in large mixing bowl together and mix well. Grease and flour 2 (9 x 1 1/2-inch) cake pans. Bake about 25 or 30 minutes at 350°.
Brown ground beef and drain. Add tomato juice and chili mix; simmer for 30 minutes. Add corn and rice. This mixture is served over the chips on a plate, so it shouldn't be too runny. You don't want it as thick as refried beans, either. Adjust by cooking down a bit or adding a little water. Heat cheese soup in saucepan and add Velveeta and tomatoes and green chiles; heat slowly. Top meat mixture with cheese mixture. In any order you wish, top meat mixture with any topping you would like on Mexican food.
Mix flour and salt. Cut in Crisco like pie dough. Add egg yolk-milk mixture to crust. Work well, divide dough in half. Roll to fit 18 x 12 x 1-inch cookie sheet. Place on sheet, sprinkle Rice Krispies over dough.
Saute mushrooms in 1 tablespoon butter in a large skillet over medium heat 8 to 10 minutes. Drain well. Dissolve bouillon cube in hot water and set aside. Melt 1/4 cup butter in a small saucepan. Add flour and stir until smooth. Blend in pepper, whipping cream and bouillon. Stir into mushrooms. Pour mixture into a greased 1-quart casserole. Top with bread crumbs and cheese. Bake, uncovered, at 350° for 30 minutes. Yield: 4 to 6 servings.
Blend shortening and sugars in a large bowl. Beat in vanilla and egg. Sift remaining dry ingredients together. Add to sugar mixture, blending well. Stir in 1/4 cup of the candies. Save the remaining candies for decorating. Drop dough from the teaspoon onto ungreased cookie sheet about 2 inches apart. Bake in 375° oven for 8 to 10 minutes or until light golden brown. Remove cookies to wire racks. Cool completely before storing. Enjoy!
*You can also use 1/4 cup wine vinegar and 1/4 cup apple cider vinegar.
Cream together the brown sugar and margarine. Add the eggs and milk, sherry or wine. Sift together the flour, soda and cinnamon. Mix the last 4 ingredients together. Add all ingredients together; mix well. Drop onto cookie sheet by spoonfuls. Bake at 300° for 20 minutes. Do not have fruit and nuts too coarse.
Blend together the cream cheese and mayo. Dissolve gelatins in boiling juice; stir into cream cheese mixture. Add ginger ale. Add remaining ingredients and chill.
Blend together water, soy sauce, cornstarch, garlic and pepper. Set aside. Heat oil in wok or skillet over medium-high heat. Add chicken and celery. Stir-fry for 4 minutes or until chicken and celery are tender. Add mushrooms and cashews; stir-fry for 1 minute. Mix in soy mixture; cook and stir until sauce is thickened. Serve with rice. Makes 6 servings.
Mix pudding mix according to directions on box. Add Cool Whip and condensed milk. Mix well. Layer wafers, bananas and pudding mixture. Top with wafers.
Mix all ingredients and put in casserole. Top with bacon strips. Bake at 350° for 1 hour.
Let cheeses and margarine soften and mix well with electric mixer. Chill for several hours. Form into 2 balls and roll in chopped nuts.
Core, do not pare, apple; dice finely. Immediately sprinkle with lemon juice to prevent discoloration. Toss together the cabbage, apple and carrot. Mix salt, mayonnaise and water; toss with first mixture. Sprinkle over paprika and some pepper, if desired.
Brown your ground beef and sausage together. Add cheese, oregano, garlic salt and Worcestershire sauce. Put a spoonful of mixture onto rye bread. Heat until warm.
Cook pudding as per directions on box. Fill pie crust and chill for 1 hour. Top with Cool Whip and sprinkle with Nestle morsels. Refrigerate and serve.
Break bread in small pieces. Mix other ingredients well and pour over bread. Mix well. Bake in a 9 x 12-inch pan for 1 hour at 350°. Serve with milk, cream or whipped cream or plain.
Dissolve the yeast in the water. Sift salt, sugar and flour into a bowl. Make a well in the middle of flour mixture; add the egg whites and yeast water. Knead the dough. Divide the dough into 3 pieces. Use a food processor that kneads the dough or you can knead the dough by hand. Set aside the dough in bowls; cover and let the dough rise until it doubles in size (approximately 1 to 2 hours). Punch down and knead the dough again; cover and let the dough rise again for another hour. Sprinkle corn meal on a cookie sheet (prevents it from sticking). Form the dough into loaves and arrange on the cookie sheet. Preheat oven to 350° and bake for 40 minutes.
Preheat oven to 350°. In 2-quart lightly greased casserole, combine rice with seasoning packet, water, turkey, mushrooms, artichokes and pimento. Cover and bake 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese. Return to oven and bake, uncovered, 5 to 10 minutes or until cheese is melted. Serves 6.
Slice potatoes; boil for 15 minutes. Drain and mash. Add all other ingredients. Pour into greased 8 x 10-inch baking dish. Bake at 300° for 15 to 20 minutes.
Cream butter and sugar thoroughly. Beat eggs together. Beat in flour which has been sifted several times. This has to be beaten well to make it rise as no baking powder is used. Bake slowly (about 300°).
Blend first three ingredients. Blend dry ingredients with carrot mixture. Pour into 2 quart greased baking dish. Bake uncovered at 400° for 15 minutes. Lower temperature to 350° and cook 45 minutes more.
Let raisins, boiling water and soda sit overnight after mixing. Grease three 1-pound coffee tins. Mix sugar and flour and add oil slowly. Mix with overnight raisin mixture. Fill coffee tins half full. Bake 1 hour and 10 minutes at 350°. Let sit 10 minutes. Shake out of cans.
Brown hamburger. Season to taste; add onion. Drain excess grease off. Add remaining ingredients.
Boil brown sugar, margarine, Karo syrup and cream of tartar for 5 minutes. Stir in soda and vanilla. Add syrup to popcorn (I use a large metal bowl). Bake in metal bowl at 250° for about 1 hour. Stir occasionally. After it has cooled, if it is sticky, bake for a short while longer. Should be crunchy when done.
Combine Jell-O, sugar and water. Add lemonade and pineapple juice. Freeze, stirring occasionally.
In a large mixing bowl, cream butter and sugar. Add molasses, egg and milk; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Gradually add to creamed mixture. Stir in walnuts, raisins and dates, if wanted. Chill for 30 minutes. Roll dough out on a lightly floured surface about 1/4 inch thick. Cut with a 2 1/2-inch cutter. Place on greased baking sheets. Bake at 350°.
Tear chicken into shreds or chop. Combine with corn, beans and tomato in a bowl. Heat oil in a small skillet. Add garlic and saute until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from heat. Add vinegar and salt. Pour over salad. Add onions and parsley; toss gently to combine.
Saute onion in margarine, add remaining ingredients into 3-quart casserole dish. Bake at 350° for 30 minutes.