HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and cut broccoli and cauliflower into small bites. Mix together with English peas. Mix together sour cream, mayonnaise and dressing mix. Place a layer of broccoli, cauliflower, peas, grated cheese and bacon bits. Cover this with dressing mix. Make layers until all ingredients are used.
Mix mayonnaise and seasoning in medium bowl. Add crabmeat, 1/3 cup cracker crumbs, green onions and bell pepper. Mix carefully to avoid breaking up crabmeat. Form mixture into four (1/2-inch thick) patties. Place remaining 1/3 cup cracker crumbs in shallow bowl. Press crab cakes into crumbs, coating completely. (Can be prepared 3 hours ahead. Cover and refrigerate.) Heat oil in heavy skillet over medium heat. Fry cakes until brown.
Combine celery soup and stewed tomatoes in a 1 3/4 quart saucepan. Add onion and tuna. Heat to serving temperature over medium heat. May be topped with grated Parmesan cheese.
Cook hamburger meat until well done. Drain off grease. (In another pan, cook onions and bell pepper.) When done, mix salt, pepper, cheese, flour and tomato paste. After you have all this mixed, put in a long dish, mix corn. Mix together and spread on top. Bake at 350° until done.
Place green beans in a small non-metal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 3 to 4 minutes or just until tender. Let stand, covered, while preparing butter mixture.
Combine flour, baking powder and salt. Cream sugar, shortening and egg, using milk and berries last.
Mix and sift flour, baking powder, sugar and salt. Add milk and well-beaten egg. Mix well. Peel and core apples, then cut into sections. Dip each piece into batter and fry in deep hot fat until brown. Dry on unglazed paper and sprinkle with powdered sugar.
Simmer all ingredients about 15 minutes and strain. Cook 20 pounds of pork loin ribs over charcoal pit. Baste and turn every few minutes. Takes 2 to 3 hours. Ribs should be dark and crusty on outside. Taste to check if done. May also be used on pork shoulders.
In large bowl, combine sauerkraut, green pepper, celery, onion, carrot, sugar, corn, oil, vinegar, salt and pimentos. Mix lightly. Refrigerate several hours before serving.
Combine butter, brown sugar, pancake syrup, chopped nuts and cinnamon in a layer cake pan. Top with refrigerator biscuits and bake as biscuit package directed or until golden brown.
Brown hamburger meat and drain; add cooked elbow macaroni, corn and tomato paste. Simmer 15 to 20 minutes.
Mix and drop in baking pan. Bake in hot oven between 350° and 400° (I use 375°) for 25 to 30 minutes.
Cook and drain spinach. Stir in the cream cheese until melted. Add the chicken soup and top with onion rings. Bake 5 to 10 minutes.
Put all ingredients in crock-pot and cook on low. Can also be put in pan and simmer for 15 minutes.
Heat oven to 375°. Grease square pan, 9 x 9 x 2-inches. Mix baking mix and water until soft dough forms. Pat in pan, pressing dough 1/2 inch up sides. Mix remaining ingredients and spread over dough; sprinkle with paprika. Bake until edges are light brown, about 30 minutes. Makes 9 servings.
Mix first 4 items together, then pour in the 16 ounce can of drained blueberries. Pour into Bundt pan and cook for 1 hour at 325°.
Grind cranberries, stir in sugar and let stand in refrigerator overnight. Mix Jell-O into hot water and let cool. Then mix remaining ingredients with cranberries. Add to partially set Jell-O. Refrigerate 8 hours before serving.
Sift sugar, flour, soda and cinnamon together in one bowl. Then put water, margarine, oil and cocoa in a double boiler and bring to a boil. Pour over dry ingredients. Then mix buttermilk, eggs and vanilla; add to batter. Pour into a 13 x 9-inch greased pan. Bake in preheated 375° oven for 25 to 30 minutes. Then spread chocolate icing on it.
Mix the first 4 ingredients well. Then mix dry ingredients with first mixture. Do not beat too long. Last add hot water and mix well. Put into small 8 x 8-inch pan. Bake at 350° for approximately 35 minutes or until done.
Mix all ingredients. Bake 25 minutes at 325° in muffin tins. Mixed batter will keep up to 6 weeks in refrigerator. Recipe can be doubled.
Mix beans, 1 1/2 bean cans water, 1/2 packet ham flavor, 1 packet sazon, lots of adobo spice, tomato sauce, sliced potatoes and flour. Cook over medium to low heat until potatoes are tender.
Mix yeast, salt, water and sugar in a bowl; add flour. Put dough on wax paper and knead. Cut off pieces and make into pretzel shapes, not too thick or thin. Put on cookie sheet. Brush with beaten egg. Make sure to cover all surface of pretzel with the egg. Then sprinkle with salt. Bake at 425° for 12 to 15 minutes, until browned.
Sift flour, measure and sift into bowl with the salt. Add the shortening and use a pastry blender or two knives to cut it into the flour until coarse crumbs are formed like peas. In a small bowl combine the beaten egg with the vinegar and water; drizzle over the flour until it is all moistened and holds together in a ball. Add a little more water (a few drops) if needed.
Dip cubed veal in egg mixture, then in bread crumbs and sprinkle generously with paprika. Brown in skillet. Drain skillet. Add the gravy and 2 cups milk with 2 tablespoons vinegar for each cup milk. Cover skillet and let simmer 1 hour, stirring occasionally. Serve over wide noodles. Serve with side dish of cole slaw.
Mix sugar, oil and eggs together. Add pumpkin. Mix together dry ingredients and add to pumpkin mixture. Add water. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Mix dry ingredients first in a large bowl. Mix all liquid ingredients in small bowl and pour over dry ingredients, mixing well until all ingredients are coated. Put on cookie sheets and bake for 1 hour 225°. Mix every 15 minutes. This freezes well.
*Fresh milk with 1 teaspoon of vinegar may be substituted for sour milk.
Drain pineapple and place in a two-quart casserole dish. Mix cheese, sugar and flour and sprinkle over pineapple. Top with crushed Ritz crackers and drizzle with margarine. Bake 20 minutes at 350°.
Melt butter in a 9 x 11-inch pan. Mix flour, sugar, milk and baking powder. Pour over butter, then spread peaches on top of mixture. Using juice from the peaches or milk to make up 2 cups of liquid; pour over peaches. Bake at 350° for 45 to 60 minutes.
Mix all ingredients and bake in a 10 x 5-inch pan for 30 minutes at 275°. Take from oven and spoon into bowl of powdered sugar. Roll into balls. It's delicious.
Cook spinach according to package directions. Drain and press out water. Combine flour and baking powder; add eggs. Mix, then add melted butter and mix well. Add remaining ingredients and stir well. Pour into 9 x 13 pan. Bake at 375° for 30 to 35 minutes. When cool, cut into squares. Serve warm or cold.
Dissolve yeast in warm water. Set aside. In a large bowl, combine milk, shortening, sugar, and salt. Cool until lukewarm. Add eggs and then yeast mixture. Stir to blend. GRADUALLY, add flour that has been sifted with the cinnamon. Add fruit. Mix to form a soft dough. Knead lightly, on a floured surface, until smooth and elastic. Place in a greased bowl and cover. Let rise until size doubles (approximately 1 1/2 to 2 hours). Divide dough into two equal parts. Cover and let rest for ten minutes. Roll each part into a rectangle, 1/2 inch thick. Cut each rectangle into three lengthwise strips. Braid the three strips into a loaf form, sealing the ends. Place on a greased baking sheet. Cover and let rise until size doubles (approximately 1 1/2 hours). Bake at 350 degrees for 25 to 30 minutes. Remove from oven. While warm, glaze with confectioner's sugar that has been moistened with a few drops of water and the vanilla.
Preheat oven to 350°. Combine dry cake mix, 1 egg and shortening in bowl; mix until crumbly, then measure 1 cup and set aside. Pat remaining mixture lightly in ungreased 13 x 9 x 2-inch pan. Bake for 15 minutes or until lightly brown. Beat remaining 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice until light and foamy; pour over hot crust. Sprinkle with reserved 1 cup mixture. Bake at 350° for 15 minutes or until lightly brown. Sprinkle with confectioners sugar. Cool. Cut into bars.
Brown hamburger and onion. Add chopped chillies and other remaining ingredients except cheese. Line bottom of dish with Tostitos. Pour hamburger mixture over Tostitos and top with cheese. Bake at 350° for 20 minutes.
Combine and after mixing well, store in spice shaker with a tight lid. Keep in cool dry place.
Chop broccoli finely. Fry bacon crisp; drain and crumble it.
Mix ingredients with electric mixer for 15 minutes. Pour in pie shell and top with whipped cream and chocolate shavings, if desired.
Brown pork chops in skillet. Place in casserole and cover with sauerkraut. Add apples which have been pared and sliced. Sprinkle with brown sugar. Bake at 375° for about 1 hour.
In large salad bowl mix undrained pineapple chunks and instant pudding; mix well. Add other ingredients and blend. Chill. (Bananas may be added just before serving.)
In medium bowl with mixer at medium speed, mix cream cheese until smooth. Blend in sour cream dressing, onion, parsley and garlic. Chill at least 1 hour.
Sift dry ingredients and set aside. Beat eggs until light. Add salad oil and mix in buttermilk, sugar and vanilla. Add pineapple, carrots, coconut, nuts and dry ingredients. Bake in 9 x 13-inch well-greased pan at 350° for 40 to 50 minutes.
Beat egg yolks with small amount of the milk, then combine. Combine flour, cornstarch and sugar. Stir into milk and egg mixture. Add coconut. Stir over medium heat until mixture thickens and bubbles. Then add oleo and vanilla. Pour into baked pie shell, then cover with Meringue.
Put all ingredients in large bowl and mix with mixer. Can also be made into cheese ball and rolled in chopped nuts; however, if making cheese ball, use only one container of cheese spread.
Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray. Combine the egg substitute, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350° for 20 minutes, until a knife inserted in the center comes out clean. Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced fat cheese may be used. This has 3 grams carbohydrate.
Place chicken in a 13 x 9 x 2-inch pan; top with mixed vegetables and potatoes. Mix cream of chicken soup, chicken broth, salt and pepper to taste and cornstarch; pour mixture over vegetables. Mix together flour, milk and butter. This batter will be slightly thin so you can spoon it and spread it over the top of the pie. Bake at 375° for 45 minutes to an hour or until golden brown.
Beat butter and peanut butter until fluffy; gradually add sugars, beating well. Add eggs and vanilla, mixing well. In another bowl, combine oats and baking soda; add butter mixture, mixing well. Stir in chocolate morsels; drop by spoonfuls onto greased cookie sheet. Bake at 350° for 9 to 10 minutes. Cool and remove.
Place everything in a casserole dish and cover. Bake at 250° for 5 hours.
Marinate shrimp for 3 hours in refrigerator and 10 minutes at room temperature before grilling.
Brown hamburger. Add onion and peppers and set aside. Dice and cook potatoes on stove or in microwave until tender. Combine all ingredients. Top with cheese. Bake at 350° until golden brown.
Flour all nuts and fruits before mixing with other ingredients. Mix butter and sugar first. Add eggs, then other ingredients as listed. (You may want to mix the baking powder with the flour before mixing with all other ingredients.) Pour into a greased and floured tube pan (may use Baker's Joy to spray pan instead of greased and floured). Let set overnight. Bake at 275° for 2 1/2 hours with a pan of water underneath cake. (This is real good. It could be used as a fruit cake.)
Whip the cream until stiff. Slowly add salt and sugar. Sift flour and baking powder, add alternately with water. Add stiffly beaten egg whites and vanilla. Bake at 375° for 25 to 30 minutes.
Preheat oven to degree stated on cake mix box for tube or Bundt cake. Grease pan with shortening. Coat with flour. Shake out excess flour.
Cook macaroni and drain. Brown beef in large skillet. Add salt, pepper, green pepper and onions; cook until onions are tender. Stir in macaroni, corn, soup, sauce and chili powder.
Brown ground beef and separate into bite-sized pieces. Add onions and celery; simmer until tender. Combine ground beef, onions and celery with remaining ingredients. Bake in well-greased dish, 17 x 9 1/4-inch at 350° for one hour.
Cook all ingredients until it turns golden brown. Take off of stove. Add a heaping tablespoonful of soda. Stir real fast. Pour out and let cool.
In large mixing bowl, combine crackers, steak sauce, mustard, catsup and eggs. Mix well and add onion, salt and pepper. Add ground beef and mix well. Make into a loaf; place in greased loaf pan. Top with catsup and bake at 375° for 1 hour. Remove from oven and set for 10 minutes before slicing.
Mix all ingredients together. Roll into small balls. Put on cookie sheet. Bake at 350° for 20 minutes.
Place ingredients in saucepan and heat until margarine is melted. Baste chicken 3 to 4 times each side as you grill.
Cook potatoes (unpeeled), until tender. Cool, peel and cube. Sprinkle with 1 teaspoon salt, combined cottage cheese, sour cream, onion and garlic, which has been crushed thoroughly with the rest of salt (use less salt if you want to). Fold in potatoes and pour in buttered 1 1/2-quart casserole. Top with cheese and sprinkle with paprika. Bake in 350° oven for 40 to 45 minutes, until browned on top.
Mix together. Drop by tablespoon on cookie sheet and flatten with a fork. Bake at 325 degrees for 12 minutes.
Cook and drain broccoli just until thawed. Mix all ingredients (except stuffing) together in a large bowl. Place in greased baking dish and top with stuffing. Bake at 350° for 1 hour.
Mix onion soup mix with appropriate amount of hot water. Place roast in pan and pour onion soup and water mixture over roast leaving onion bits on top of roast. Cover pan with foil. Bake at 225° for 1 hour per pound of meat. The au jus can be mixed with corn starch to make a great gravy.
Mix oleo, sugar and flour and put in a 9 x 13-inch pan. Mix remaining ingredients well, except chocolate chips, and spread over crust. Put the chocolate chips on top. Bake for 20 to 25 minutes at 350°. Cut while warm.
Follow baking directions on package of prepared pie crust. Mix yogurt, whipped topping and frozen sliced strawberries to taste. Pour into cooled pie crust. Garnish with fresh strawberries and freeze. Let thaw briefly before serving.
Combine fruits, marshmallows and coconut. Stir in sour cream and chill several hours or overnight.
Spray a 9 x 13 inch baking dish with non-stick cooking spray. Layer potatoes in dish, then layer half the package of sausage. In a bowl, mix together the green beans, mushrooms, onions, bell peppers, and pimentos. Pour all of this over the potatoes and sausages, then layer all the remaining sausage. Cover with foil and cook 1 hour at 400°. Cover with cheese and bake until cheese melts.
Drain syrup off sweet potatoes. Mash potatoes and mix together with sugar, cinnamon and butter. Cover marshmallows with sweet potato mixture; roll in coconut. Arrange in buttered baking dish and bake at 450° until marshmallows are slightly softened.
Place bread in the bottom of a greased 9 x 13-inch pan. Sprinkle sausage and cheese on top of bread. Beat eggs with milk and pour in pan over bread, sausage and cheese. Refrigerate at least 2 hours or overnight. Bake 30 to 40 minutes at 350°.
Preheat oven to 450°. Spray iron skilled with Pam and 1/4 c. oil. Put skillet in oven. Place in bowl and mix well: 3 eggs and 1/4 c. oil. Add sugar and baking soda. Add 2 heaping c. self-rising cornmeal to mixture. Pour enough buttermilk** in meal mixture until really "soupy." (Take skillet out of oven and test to make sure grease is hot by placing a drop of cold water in skillet and see if it bounces.) Add mixture to hot grease quickly. Bake for 15-20 minutes.
Drain fruit and reserve juice. Arrange fruit in 2 greased pans (18 x 26-inch sheet pans). Pour 3 cups of juice over fruit in each pan. Combine sugar, flour, salt, cinnamon and nutmeg; sprinkle evenly over peaches. Stir lightly to moisten flour mixture. Combine flour, baking powder, baking soda, salt, rolled oats and brown sugar until blended. Add butter; mix until crumbly. Sprinkle 2 1/2 quarts of mixture over fruit in each pan. Bake 40 minutes at 375° or until browned. Cut each pan 6 x 9-inches.
Separate the cauliflower buds; soak in cold water. Drain thoroughly. Toss all ingredients together lightly and serve.
Mix soy sauce, sugar and oil in saucepan. Warm until sauce is clear. Place wings in sauce and cook until meat is tender (sauce should cover meat while cooking). Also, works well with pork or beef ribs.
In a blender container, combine the pineapple juice concentrate, water, milk, yogurt, sugar, vanilla and, if desired, banana. Blend until smooth. With blender running, add ice cubes slowly through the opening in the lid and blend until slushy. Pour into glasses and garnish with pineapple chunks, if desired. Makes 6 (4 ounce) servings.
Heat together	until smooth:	soup, cream cheese and onion. Dissolve gelatin in water. Add celery, mayonnaise and crab meat. Add heated ingredients to gelatin mixture. Spray or butter 2 quart mold. Put	mixture in mold and chill until set, 8 hours. Unmold; serve with crackers.
Mix like pie crust. Knead until smooth. Cover and let rest for 5 minutes or longer. Roll thin. Deep fat fry.
If using canned shrimp, rinse in cold water and drain. Make sauce: Cook onion, green pepper and mushrooms in butter for 5 minutes; stir in flour, cook until bubbly. Add tomato sauce, salt, MSG, pepper and either bay leaf or dried basil. Cook about 10 minutes, toss in shrimp, bring sauce to boil, then simmer 5 minutes until shrimp are heated through. Serve over rice. Makes 6 servings. (To prepare in a casserole: Place shrimp in buttered casserole, add sauce, mix well. Heat at 350° for 30 minutes or until heated through.
Preheat oven to 350°. In an ungreased 12 x 8-inch baking dish or round 9-inch pie plate, melt butter in oven. Add garlic, salt and pepper. Add potatoes, coating with butter mixture. Cover dish with foil; bake 30 minutes. Remove foil; sprinkle with Parmesan cheese. Continue baking, uncovered, 20 to 30 minutes or until potatoes are crisply tender. Sprinkle with red pepper and parsley before serving. Serves 4 to 6.
In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil. Add broth; simmer for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add the corn and heat through. Serve over rice.
To the cooked rice, add all ingredients to one pot and let come to a boil. Keep stirring all the time. After it comes to a boil, shut off burner and remove from heat. Add raisins. Pudding will seem thin. Don't worry, it will thicken upon standing. Cool for 1/2 hour.
Mix salad oil, sugar, eggs, and zucchini together. Add the remaining ingredients and blend well. Grease and flour 2 loaf pans. Pour 1/2 mixture into each pan. Bake at 325 degrees for 1 hour. Makes 2 loafs.
Line a large pan with broken graham crackers. Boil butter, margarine, white sugar and vanilla for 4 minutes. Spread hot mixture over crackers evenly, then sprinkle nuts. Bake at 375° for 10 minutes. Cool. Break up and store in a tight container.
Chop onion, pickles and olives very fine or chop in food processor. Squeeze off juices. Add mayonnaise and stir.
Mix well and pack down in buttered 9 x 13-inch Pyrex dish and bake 12 minutes at 350°. Cool.
Soften cream cheese and butter in a saucepan over medium heat. Add the crabmeat and sour cream to taste. Serve warm with chips.
Peel and dice potatoes. Cook potatoes and onions in boiling water until tender. Mash and return to water they were cooked in. Scald milk. Add milk, butter, salt and pepper to potatoes. Reheat and serve hot.
Place broccoli and onion in 4 cups of water. Boil; add soups and turn heat to low. Stir occasionally. Add cheese and stir until melted.
Preheat oven to 375°. Fill pastry crust with sliced apples. Combine dry ingredients and put over apples. Pour the light cream over the apples and other ingredients. Bake 1 hour, covered with foil; uncover and bake 30 minutes more or until apples are tender.
Place artichokes on bottom of casserole pan. Squeeze moisture from spinach and layer on top of artichokes. In mixer, blend cream cheese, mayo and butter until fluffy. Gradually add milk; spread this over top of spinach. Sprinkle with pepper and cheese. Bake, uncovered, at 375° for 40 minutes or until top is lightly browned. Serves 10.
Combine 1/2 cup water, tomato sauce, tomato paste, ground beef, onion, mushrooms, oregano, basil and garlic powder in a large saucepan and simmer, uncovered, on medium heat for 1 hour.
Combine and cool boiling water, sugar and Jell-O. Mix together cottage cheese, pecans, pineapple, marshmallows and Cool Whip. Sprinkle top with coconut.
Place chicken in large kettle. Add carrots, onion, celery, clove, peppercorn and salt. Cover with cold water and simmer until tender, about 2 hours. Strain stock and let chicken cool in stock. When cold, drain, saving stock. Discard skin of chicken. Remove meat and bones and dice meat.
Mix oatmeal, flour and sugar. Cut in oleo with pastry blender until crumbly. Place 1/2 mixture in greased 8 x 8-inch pan. Mix the rhubarb, flour, sugar, cinnamon, water and salt; place this rhubarb mixture in pan. Top with remaining oatmeal mixture. Bake at 350° for 45 minutes.
Cream together butter and brown sugar. Beat in eggs and molasses until combined. Sift together flour, baking soda, salt, and ground ginger. Stir into butter mixture. Stir gingerroot and crystallized ginger into batter.
Separate and beat egg whites until stiff. Beat egg yolks and mix with the rest of the ingredients. Fold in egg whites. Fill freezer with milk. Process as usual.
Cut oleo and flour with pastry blender and add nuts. Press into greased 9 x 13-inch Pyrex dish and bake for 12 minutes at 400°.
Mix together cream cheese and sour cream and spread on bottom of meat platter. Then layer in order: shrimp, sauce, cheeses, pepper, scallions and tomato. Cover with Saran Wrap before you put in refrigerator. Refrigerate overnight and serve with crackers. Delicious!
Mix ingredients; form into balls. Place on cookie sheet; bake at 450° for 10 minutes. Drain on paper towels. These can be prepared ahead of time and reheated.
Mix cottage cheese, mandarin oranges and pineapple. Sprinkle dry orange gelatin over cottage cheese mixture. Stir and let set five minutes. Fold in coconut and add whipped topping. Chill until ready to serve.
Cream butter and sugar. Add All-Bran. Mix well. Add egg. Add dry ingredients alternately with bananas, water and vanilla. Add nuts. Allow to stand 1/2 hour. Bake 1 hour at 350°.
Brown ground beef. Drain grease. Add soup, pimento and cheese. Stir until cheese is melted. Layer with rice. Bake at 350° for 20 minutes.
Beat eggs, oil and vanilla until blended. Add coffee, cake mix and instant pudding; mix at medium speed until blended. Stir in zucchini and nuts. Pour into greased and lightly floured Bundt pan. Bake at 350° for 1 hour. Dust with powdered sugar, if desired.
Fill hollowed pumpernickel bread (cut into cubes) with sour cream, Miracle Whip, soup mix and dried beef (mixed together). Place on platter with cubed bread, chips, etc., around outside.
Boil chicken in 6 cups of water and remove from broth. Remove chicken from bones, dice and return to broth. Add all ingredients except noodles. Boil for 1/2 hour. Add noodles. Boil for additional 7 to 10 minutes.
Boil potatoes until tender, then slice. Layer 1/3 potatoes in a greased 2 quart casserole dish. Layer 1/3 bacon on top of potatoes, followed by 1/3 of cheese. Repeat layers until all ingredients are used. Add salt and pepper. Bake at 400 degrees for 15 minutes or until thoroughly heated.