HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare vegetables. Place in boiler. Add water, bouillon cubes, accent, salt and pepper and celery salt. Cook until potatoes are tender (about 10 minutes). Melt margarine in skillet and add flour to make a paste then gradually add milk, stirring constantly until a smooth thin sauce forms. Pour into vegetables. Lower heat. Allow to cook slowly to desired thickness. To speed thickening add a few instant potatoes and stir well.
Mix cottage cheese and whipped topping together. Add any flavor of Jell-O powder (you can use sugar-free). Mix together.
Melt shortening and cocoa over hot water; cool. Sift flour with baking powder and salt. Beat eggs until light; add sugar, then chocolate mixture. Blend. Add flour, vanilla and nuts; mix well. Pour batter in 8-inch square pan (greased and floured). Bake in 350° oven for 30 to 35 minutes. Cool; cut into squares and serve.
Place apples in deep pie dish.	Place peach slices with apple; spread out evenly over bottom of pie dish. Put dry cake mix over this. Slice	cold butter or oleo over other ingredients. Sprinkle nuts over all of this.	Bake in 350° oven until lightly brown, 35 or 40 minutes.
Boil potatoes. Cool, peel and cut up into cubes. Mix all ingredients and refrigerate for several hours.
Cream together all ingredients. Mix well. Grease and flour 17 x 11-inch pan. Bake 20 minutes at 350°.
Make 2 crusts; put one crust in the pan and put in filling and cover with other crust. Punch 3-4 wholes into top crust with fork, dot top crust with butter dots the size of a pea, sprinkle lightly with sugar and bake 30-35 min at 400°.
Crush chips with rolling pin before opening chips. Mix chips with garlic salt and pepper on wax paper. Dip chicken in melted butter; roll in	chip crumbs. Place pieces in baking pan and pour remaining butter and crumbs over chicken. Bake at 375° for 1 hour.
Mix all together in a 1 1/2-quart baking dish. Bake for 1 to 1 1/2 hours at 350°.
Sift dry ingredients. Beat eggs lightly. Add sugar, oil, zucchini, pineapple and vanilla. Add dry ingredients. Mix well. Bake in 2 greased and floured loaf pans for 40 to 45 minutes at 350°. Cool 10 minutes in pan.
Mix well and let store with cover over it for 1/2 hour. Bake for 1 hour at 300° to 350°. Serve Sunflower Seed Roast with mushroom gravy.
Cut any fat on steak at 1-inch intervals being careful not to cut into meat. Place on unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil to desired doneness. Cool slightly; cut into thin slices. Place in a nonmetallic shallow bowl.
Heat oven to 350°. Combine oats, flour, brown sugar and soda. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining into 9 x 9-inch baking pan and bake 10 minutes.
Heat first 4 ingredients just before boiling. Cut biscuits in 4 pieces. Roll in white sugar and 1 1/4 teaspoon cinnamon mixed together. Put biscuits in Bundt or regular tube pan. Pour mixture over biscuits. Bake at 350° about 35 minutes. Let cool.
Combine all ingredients and	spread	on split buns. Cover pan with foil and bake at 250° for 30 minutes.
Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time. Add flour to creamed mixture; alternate with milk, beating well. Stir in flavoring. Pour into greased and floured pan. Bake at 300° for 1 hour and 40 minutes.
Wash, devein and remove seeds from chilies, unless you really like them hot. Layer in 9 x 13-inch pan: 4 chilies, Jack cheese, 4 chilies and Cheddar cheese.
Melt butter in a 375° oven for about 5 minutes in skillet. Combine corn meal, buttermilk, egg and oil to the other dry ingredients until dry ingredients are moistened. Remove skillet from hot oven. Pour batter into skillet. Bake at 375° until golden brown.
Mix all ingredients. (Do not cook macaroni.) Place in 2-quart, covered casserole and bake at 350° for 30 minutes, uncover and bake another 30 minutes.
Cook mixed vegetables without salt using package directions; drain. Add celery, onion, cheese and mayonnaise; mix well. Spoon into greased 2-quart casserole. Mix cracker crumbs and margarine. Sprinkle over vegetables. Bake at 350° for 30 to 40 minutes or until brown and bubbly. Yield: 12 servings.
Cream sugar and Crisco in large mixing bowl; add eggs one at a time, mixing after each addition. Alternately add flour and milk, beating until creamy. Add flavoring and nuts. Pour mixture in greased cake pan (I use tube pan). Bake for 1 hour and 40 minutes at 325°.
Melt margarine in a 2-quart Pyrex dish. Mix flour, baking powder, 2/3 cup sugar and milk. Pour into pan with melted margarine. Add 1/3 cup sugar to a large can of sliced peaches. Pour on top of mixture. Bake at 350° until brown, about 45 minutes.
In a large kettle or saucepan, cook ground beef and onion over medium heat for 8 to 10 minutes. Drain, if necessary. Add remaining ingredients; mix well. Cover; simmer 15 to 20 minutes or until thoroughly heated, stirring occasionally.
Fill jug to nearly full; add Dawn. Add a few drops of glycerin and Voila!, bubble stuff.
Place lettuce in bottom of bowl, the pour chopped onions on top of lettuce. Next, place peas on top of onions. Mix mayonnaise and sugar together and spread over peas. Placed shredded cheese on top of mayonnaise mixture. Next, place sliced eggs; then cover with bacon bits. Chill in refrigerator.
Cook peas as directed on package; drain. Shake Italian dressing, sugar and crushed red pepper in tightly covered container until blended. Combine cooked peas, celery, green pepper, pimiento, green onions and parsley. Gently toss pea mixture and salad dressing; season with salt and pepper. Chill. Serve on lettuce leaves.
Boil potatoes until soft. Mash or whip them thoroughly and mix with all other ingredients. Put into a buttered baking dish and bake at 300° until firm. Brown the top under the broiler.
In a mixing bowl, combine and mix thoroughly. Pour batter into pan and spread evenly. Spread melted shortening evenly over batter. Bake 1 hour at 350°.
Beat egg whites (at room temperature) until stiff peaks form. Gradually add sugar, beating until well blended. Fold remaining ingredients into meringue. Drop by rounded teaspoon onto greased cookie sheet. Bake 30 minutes at 250°.
Combine flour, sugar and egg yolks. Add 1 cup milk and stir until all lumps are gone. Add rest of milk and cook over low heat, stirring constantly so mixture will not stick to bottom of	pan. Cook until slightly thickened, then add coconut. Add flavorings and coloring. Cook about 1 minute longer, stirring constantly. Pour mixture into pie crusts. Top with whipping cream. Sprinkle a little coconut over top to garnish.
Mix and bake cornbread. Cool and crumble. Cook sausage and drain well. Chop onion, pepper, pickles and tomato. Ad mayonnaise and juice. Stir in sausage and all but 1/2 cup bread. Use on top with green pepper garnish.
Peel potatoes and cut into thick slices. Add water and boil until tender. Drain and reserve 1 cup of the liquid. Return cup of liquid to stove and combine with next five ingredients. Boil 5 minutes. Remove and stir in peanut butter. Line a baking dish with the sweet potatoes and pour sauce over. Bake at 375° for 20 minutes.
In a large mixing bowl, combine the macaroni, artichoke hearts, olives, roasted pepper, onion and cheeses. Toss to mix.
Mix first 4 ingredients and boil (fast boil) one minute. Remove from heat. Add last 3 ingredients and drop by spoonful onto waxed paper.
Combine sweet potatoes, celery and salt; mix well and stir in milk. Shape into 6 balls. Dip in melted butter and roll each in corn flakes. Place croquettes on a broiler pan. Broil 6 to 7 inches from heat for 5 minutes, turning until golden brown on all sides.
Cook greens and turnips separately. Salt to taste. Drain both. In 2 quart casserole place greens then turnips. Chop onion and place on top. Crumble cornbread on top. Melt margarine and pour over cornbread. Bake at 375° for 35 minutes.
Whip together the whipping cream, vanilla and sugar until it peaks. Add the condensed milk and mix well by hand. Add lemon juice and almond extract, again stirring well by hand. Pour into graham cracker crust and top with cherry pie filling. Chill and serve.
Grease 9 x 13-inch pan. Break potatoes into bite size pieces. Sprinkle with seasoning salt. Gently heat butter and cheese; add half and half. Heat until smooth. Pour over potatoes. Bake uncovered for 1 1/2 hours at 350°.
Mix the cream cheese and margarine together. Mix the flour, sugar and salt together. Add the eggs, beating well after each, and vanilla . Combine the flour mixture with the cream cheese mixture. Beat well. Bake at 300° for 1 1/2 hours or until done.
Mix cream cheese, Cheddar cheese and honey. Mix in carrots and chill for 1 hour. Shape in balls, using 1 1/2 teaspoons for each ball. Roll in chopped nuts and chill until firm.
Mix all ingredients together. Drop marble size balls on ungreased cookie sheet. Bake 20 minutes at 350°. Will be light golden when done.
Mix the three ingredients. Bake in a 9 x 13-inch greased and floured cake pan at 350° for 25 to 30 minutes only. Frost with a chocolate fudge frosting mix.
Sprinkle alligator with vinegar and then roll in the mustard, salt and pepper. Let stand for 1 hour. Barbecue on low fire without basting for about 1 hour. Butterfly fillet by slicing in half and placing the outside down. Baste inside with your favorite barbecue sauce and cook until done.
Combine all ingredients in large casserole. Cover and bake at 250° for 5 hours. No stirring.
Melt together milk and caramels in top of double boiler. Stir in pecans. Drop by spoonfuls onto Pam sprayed cookie sheet. (Place in freezer for at least 40 minutes for easier dipping.) In double boiler, melt paraffin and chocolate chips. Dip clusters in chocolate.
Mix all with fingers and roll into small balls. Put about 1 inch apart. Bake on cookie sheet at 375° for 10 minutes.
Soak together for 1 hour the eggs, raisins and vanilla. Cream the shortening and sugars. Mix together dry ingredients. Add to other mixtures. Drop by teaspoon onto ungreased cookie sheets. Bake at 350° for 10 minutes.
Sift together the first 4 ingredients. Add the shortening, buttermilk and mashed banana. Beat 2 more minutes. Fold in the chopped nuts. Pour batter into prepared pans (2 round 9-inch layers). Bake at 350° for 30 to 35 minutes. Fill layer and frost with your favorite frosting.
Mix. Pour into 2 unbaked pie shells. Bake at 350° for 30 minutes.
Crust: Melt oleo. Mix with flour and salt. Cool and spread in 13 x 9-inch pan and bake at 350° for 10 to 12 minutes. Cool.
First, pop 6 quarts of popcorn. Cook in order given for 5 minutes (brown sugar, oleo, salt, syrup and cream of tartar). Add 1/2 teaspoon of soda; stir and pour over popcorn. Mix. Put on 2 greased (oleo) cookie sheets and bake at 200° for 1 hour, stirring every 15 minutes.
Brown meat and drain; add chili powder, cumin, salt and pepper. Melt cheese over very low heat; stir in Ro-Tel tomatoes (undrained). Layer lettuce, fresh tomatoes, onion, green pepper, crumbled Fritos, hot meat and melted cheese on top. Serves 5 to 6.
Melt butter in casserole dish. Mix rice, consomme and water in with butter. Mix in onions and mushrooms, if desired. Bake 30 minutes at 350°.
Preheat well-greased 8 or 10-inch heavy skillet in 425° oven, using 1 tablespoon lard about 10 minutes. Blend all ingredients and pour into skillet or pan. Bake in 425° oven for 25 to 30 minutes for 8-inch skillet; 20 to 25 minutes for 10-inch skillet.
Combine butter, sugar and water. Boil, stirring constantly, to soft ball stage, 236°. Add vanilla. Serve hot or cold with ice cream.
Sift dry ingredients together. Set aside. Put one egg in cup; beat well. Add enough milk to fill cup. Pour over dry ingredients. Stir well. Use as batter for deep frying vegetables or fish.
Dissolve yeast in warm water and 1 tablespoon sugar. Let stand 15 minutes. Then add 2 tablespoons sugar, oil, evaporated milk and salt. Add flour 1 cup at a time. Beat thoroughly. Last cup will have to be beaten by hand. Put into well-greased 1-pound coffee cans. Place lids on. Let rise until lids pop. Then bake in oven at 350° for 30 to 35 minutes or until done. Then let stand 5 to 10 minutes and remove from cans.
Warm together shortening, sugar, milk and yeast. (Check yeast first.) Add salt and flour and knead dough. Let set 1 1/2 hours (about double). Knock down and let rise again to double. Roll dough to approximately 12 x 18-inches (jelly roll). Brush butter and add sugar and cinnamon. (Roll up as for jelly roll.) Can also add sliced apples and nuts. Cut about 1-inch thick and put in pan. Butter tops of dough and let rise again to double. Bake in a 350° oven for about 20 to 25 minutes, until very brown.
Sift all dry ingredients in a large bowl. Cut in margarine until mixture is crumbly. Add egg whites, orange peel and orange juice all at once. Stir just until mixture is evenly moist. Fold in cranberries. Spoon evenly into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans. Cool on a wire rack.
Cream sugar and butter; beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to batter. Stir in berries. Spread batter in lightly greased 9-inch square baking pan. Sprinkle with streusel topping. Bake at 375° for 25 to 30 minutes or until wooden pick inserted near center comes out clean.
Heat oil in saucepan and add rice. Saut lightly until rice has absorbed the oil, be careful not to let it brown. Add mixed vegetables, salt, pepper and chicken broth. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes or until rice is done and liquid is absorbed. Serves 6-8.
Cook chicken and save the broth. Cut chicken from bones and into bite size pieces. Put in bottom of casserole dish. Mix chicken soup with 2 cups of chicken broth until creamy. Pour half over chicken in dish and put dressing on top of this and add remaining soup mix on top of dressing. Bake at 325° until brown.
In 2-quart oblong baking dish, arrange broccoli and chicken. Combine soup and milk; pour over chicken and broccoli. Sprinkle cheese over soup mixture. Combine bread crumbs and margarine; sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbling. Serves 4.
Mix all ingredients, except strawberry preserves. Pack in ring mold sprayed with vegetable spray and chill. Unmold on platter and place strawberry preserves in center. Line edge of platter with buttery crackers. Serves lots.
Put the first four ingredients in baking pan. Pour in rice. Bake at 350° for 1 hour.
Slice Spam into 8 slices. Slice potatoes. Place Spam and potatoes on 4 squares of foil. Top with maple syrup, one tablespoon on each packet. Close tightly and heat on grill.
Heat bacon drippings or oil over medium heat in large skillet. Add rice, stirring constantly, until rice is browned. Be careful not to burn rice. Turn burner off. Add tomato sauce, water and salts or garlic and onion. Cover immediately. Simmer over low heat until all liquid is evaporated and rice, onion and garlic are tender, 25 to 30 minutes. Add more water if necessary to prevent drying. Serve immediately. Makes 4 to 6 (1/2 cup) servings.
Heat olive oil in large fry pan or wok over medium-high heat. Add chicken and stir-fry about 5 minutes. Remove chicken and reserve. Add broccoli and stir-fry 4 minutes. Add onion and green pepper; stir-fry 5 more minutes. Add chicken to pan and stir-fry 5 minutes more. Sprinkle with lemon juice, salt and pepper. Boil linguine in large pot of boiling water; drain. Place pasta in large serving dish; top with chicken-vegetable mixture. Sprinkle with Parmesan cheese. Makes 4 servings.
Cook rice until tender; add sugar, salt and butter. Let cool. When rice is cool, whip cream and fold into rice. Refrigerate 4 hours. Serve with Raspberry Sauce.
Put 1 cup (minus 2 tablespoons) sugar in heavy skillet with butter and cream. On medium heat, brown to a dark golden syrup. Stir and watch closely. Combine flour, 2 tablespoons sugar and 1/4 cup milk and mix well. Add egg yolks, salt, vanilla and remaining milk. Pour into syrup and cook slowly until smooth. If not thick enough, a little more flour mixed with small quantity of milk to make paste may be added now. Cook, then pour into baked pie shell. Cover with meringue and bake about 400° for 10 minutes.
Combine mayonnaise, cream of mushroom soup and cream cheese over low heat until melted. Stir in gelatin, then onion, celery and shrimp. Chill in mold until set. Unmold on plate. Serve with favorite crackers.
Cook macaroni until tender. Drain. Mix together in large bowl and add in this order: Mayonnaise, salt, pepper, celery and salad cubes. Stir until well blended together.
Cook raisins and dates in water; boil for 3 minutes. Add vegetable shortening; cool in refrigerator. Beat eggs, Sugar Twin and vanilla. Mix with dates and raisins. Add flour and baking soda. Mix well. Refrigerate mixture at least 1 hour.
Saute onion in butter until golden brown; stir in next 10 ingredients. Bring sauce to a boil; reduce heat and simmer 20 minutes. Place ribs, meaty side up, on a rack in a shallow baking dish. Bake at 325° for about 2 hours or until well done, basting with sauce and turning every 30 minutes.
Combine all ingredients and mix well. Chill several hours or overnight. Form into cylinder-like cones or balls. Blend 1 egg and 1 tablespoon water. Roll croquettes in fine cracker crumbs, then in egg mixture and again in cracker crumbs (or cracker meal). Fry in deep fryer at 390° or in deep fat in skillet until golden brown all over. Drain well. In place of salmon, 2 cups cooked, chopped ham, chicken or beef without bones or skin may be used.
In double boiler, melt cheese until soft. Add remaining ingredients except crab and stir until smooth. Fold in crab. Serve hot in chafing dish with bagel chips. Can make ahead and reheat at 350° until hot. Serves 20.
Mix together all ingredients except corn flakes. Pour into a buttered glass dish, 9 x 13-inch, then sprinkle corn flakes on top. Bake uncovered in a 350° oven for 45 minutes. Serves 6 people.
Mix onion, carrot, celery, chicken, salad dressing and mayonnaise together. Then add shoestring potato sticks. Serve on lettuce leaf.
Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas. Add soda, salt and baking powder to flour and sift together. Add to other ingredients. Last, add chopped nuts. Bake in 3 loaf pans at 350° for 45 to 50 minutes. (This bread freezes well.)
Mix all ingredients with mixer until smooth. Bake for 40 to 45 minutes in a Bundt pan at 350°. Let cool in pan 10 minutes.
Place Tater Tots, butter and onion in a 9 x 13-inch pan. Mix soup, sour cream and cheese. Pour over Tater Tots. Bake 45 minutes at 350°. Add crushed French fried onions during the last 5 minutes of baking.
Set oven to 400°. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets on top. Cover. (If pan does not have cover, use foil.) Bake for 20 minutes. Remove cover. Combine remaining ingredients; spread over top. Broil 3 minutes below heat, until brown. Makes 4 or 5 servings.
Mix together. Boil on low heat until it thickens. Pour over biscuits with butter.
In 2 quart (8 x 8-inch) baking dish, combine rice, orange juice, raisins and salt. Stir to mix. Arrange chops on top, pressing into rice mixture. Drizzle honey over top. Cook, covered with wax paper, 16 minutes or until chops are done. If desired, remove paper the last two minutes and spoon some rice over chops. Or after cooking, place pan under broiler a few minutes to brown chops. Serves four.
Cream in butter with sugar; add eggs one at a time. Add vanilla and vinegar; preheat oven to 425°. Cook for 10 minutes; reduce heat to 300°; bake for 30 to 40 minutes (total time, 40 to 50 minutes).
Beat eggs, sugar and margarine. Add Cool Whip and peaches. Blend until well mixed. Chill for at least 1 hour. In a large dish, put a layer of wafers and a layer of peach mixture until all is used. Put in refrigerator and chill for several hours.
Mix lemonade, still frozen, with condensed milk and stir well. Fold in Cool Whip and pour into graham cracker crust. Refrigerate until ready to use.
Cook macaroni in salt water as directed on box. Chop pepper, onion and pickles fine. Toss with macaroni after draining and cooled. Add salad dressing. Sprinkle sugar and toss again.
Combine the mashed potatoes, beaten egg yolks, cream and butter. Fold in stiffly beaten egg whites. Heap lightly into a 1 1/2-quart baking dish and bake in a 350° oven until puffed and brown. Serves 6 to 8.
Roll dough out and spread apricot preserves, walnuts, white raisins, sugar and cinnamon. Roll like a jellyroll and brush melted butter over top. Sprinkle with cinnamon and sugar. Bake at 350° for 40 minutes.
Preheat oven to 375°. Grease cookie sheet. Blend dry ingredients (flour, baking powder, soda and salt) together. Put egg, butter, brown sugar, vanilla and sour cream and mix on low. Add nuts. Try not to overmix nuts. Drop by teaspoonfuls on cookie sheets. Bake about 10 minutes. Cool and frost with Creamy White Frosting. Makes about 7 dozen cookies.
Combine all ingredients in top of double boiler, stirring constantly until mixture is blended and well heated. Serve with crackers or chips.
Combine raisins and water; boil for 5 minutes. Blend sugar, cornstarch, cinnamon and and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter. Cool slightly. Pour into pie crust. Cover with second pie crust. Bake at 425° for about 30 minutes or until brown.
Press into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Let cool.
Wash meat. Heat fat and onion in pan in which pot pie is to be baked. Add the meat, sprinkle the flour over meat and brown meat, stirring occasionally until uniformly browned.
Cream oleo and add sugar and water. Cream until fluffy. Beat egg yolks. Add the combined flour, baking powder and salt alternately with the milk, a small amount at a time. Stir in vanilla and coconut, then fold in stiffly beaten egg whites. Pour batter into three 8-inch pans. Bake at 350°. Prepare pie filling according to package directions and spread between layers. Cover with Seven Minute Icing.
Bring to boil, simmer until thick 1 to 2 hours. Stir frequently, pour boiling into jar 1/8-inch headspace. Makes 8 pints.
Pierce the eggplant and either broil in a barbecue or bake in the oven until wrinkled and soft. Place under cold running water and peel. Mash in a bowl. Pound the garlic with salt, then add tahina, lemon juice and water. Add this mixture to the mashed eggplant and mix well. Spread on a platter and decorate with parsley leaves. Serves 10 to 12.
Mix all together and pour into two unbaked pie shells. Bake at 325° for 40 to 50 minutes.
Cut chicken breasts into strips. Dip strips in flour. Shake excess. Saute in butter. Add wine. Cut up artichoke hearts. Toss with chicken. Season to taste with basil, oregano, salt and pepper. Cook until done, about 20 minutes. Serve with rice or noodles.
Brown beef and onion; drain fat. Add seasonings and tomato sauce and simmer 10 minutes. Slice zucchini lengthwise into 1/4-inch slices and arrange the slices in an 8 x 12-inch baking dish. Sprinkle lightly with salt. Beat cottage cheese and egg together and spread on the zucchini. Top with half the sauce and cheese. Sprinkle with Parmesan. Bake at 350° for 40 minutes or until tender. Let stand 10 minutes before serving.
Mix all ingredients together and bake at 300° for 20 to 25 minutes.
Peel and cut potatoes into bite-size pieces. Put the potatoes, salt and caraway seed in water and cook. Mix the flour and cream together. When potatoes are almost done, add the milk and pepper. Bring it to a boil; add cream mixture. Stir and continue cooking for five more minutes on low heat. While this is cooking, beat the egg and with a fork, dribble little drips into potato mixture and stir. If too thick, add a little milk. Onion may be added when cooking potatoes.
Cook chicken and debone. Brown onion and celery. Add onion, celery, cut up pimentos, chicken soup, broth, salt and pepper in a casserole with spaghetti (already cooked). Stir. Cover and bake at 350° for one hour.