HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients with wooden spoon. (Do not use electric mixer.) Add sugar, oil, water and eggs. Mix with wooden spoon. Add sour cream and chocolate chips. Mix well. Pour into greased and floured Bundt pan. Bake for 45 to 55 minutes at 350°.
Chop broccoli in small pieces. Frozen broccoli may be used. Add broccoli to chicken broth and bring to boil. Reduce heat and simmer. Chop onion and celery fine and saute in 1/4 cup butter until soft. Add to broth. Do not boil. Thicken with flour and water. Cubes of Velveeta may be added during last phase of cooking.
Cut potatoes and onions in 1/4-inch slices. Alternate slices, slightly overlapping, in a single layer in a 13 x 9 x 2-inch baking dish. Combine the rest of the ingredients and drizzle over the potato and onion slices. Cover with foil and bake at 400° for 40 minutes. Can be cooked in microwave.
Chop vegetables into large pieces and put into large roasting pan. Add salt and pepper; stir. Pour tomato juice over mixture. Place frozen veal patties on top. Place in oven at 350° until veggies are done. Can cut veggies smaller and the mixture will be like soup.
Heat margarine in a large saucepan and cook onion until tender, but not brown. Add flour. Cook and stir for 5 minutes over low heat. Do not brown! Add bouillon cubes and hot water, stirring with a whisk to blend. Simmer for 5 minutes. Add remaining ingredients and bring to the boiling point. Cool slightly and serve!
Wash apples. Core. Remove a thin strip of the peel from around the center of apple to prevent the peel from bursting. Pour 1/2-inch water into baking pan; fill the centers of apples with the sugar. Cover and bake at 375° until done. For a good glaze over apples leave cover off and spoon syrup over apples every 10 minutes. Test by piercing with a toothpick. Serve for breakfast with cream.
Boil potatoes in their skins until done but not mushy. Cool and chop into small cubes (skins on). Heat margarine, milk and Velveeta cheese in saucepan until completely melted. Fold in potatoes. Put into 9 x 13-inch pan and bake 30 to 40 minutes until bubbly. Spread sour cream over the top and sprinkle with crumbled bacon and chopped chives.
Mix eggs, sugar, pumpkin, spices and milk together. Pour in greased	9 x 13-inch pan. Sprinkle dry cake mix over top. Cut thin slices butter; scatter over top.	Bake at 350° for 40 to 50 minutes.
Cook onions and celery in oil until tender. Add celery, tomatoes, tomato sauce, broth, chili powder, salt, sugar, thyme, bay leaves, Worcestershire sauce and hot pepper sauce. Cook 45 minutes, then add chopped green pepper and shrimp.
Dissolve jello in 1 1/4 cups boiling water. Cool slightly and stir in thawed strawberries, sugar and salt. Chill in refrigerator. When mixture begins to thicken, fold in Dream Whip. Cover bottom of 8 x 8-inch shallow glass baking dish with torn pieces of cake. Over this, pour the jello/Dream Whip mixture. Refrigerate at least 5 hours (12 to 24 hours is better). Keeps 3 days if tightly covered.
Combine all ingredients except chicken in a medium bowl, making a thin batter. Marinate chicken in the batter 30 minutes. Heat about 3-inches of oil in a heavy saucepan and fry the chicken until crispy golden. Drain on paper towel and keep warm while preparing Sauce.
Line an igloo shaped mixing bowl with cling wrap width and length (use 2 long sheets). Slice pound cake thin; line bowl bottom and sides, making sure to cover every crack. Fill with softened ice cream, pushing down so no air holes appear. Place remaining slices of cake on top of ice cream; this will be the bottom of the igloo. Fold the remaining cling wrap over the top and place in freezer to harden.
Peel and halve onions. Parboil in salted water for 12 minutes. Remove centers, leaving 3/4-inch edges. Place onion cups in a 13 x 9 x 2-inch pan. Chop center portions to equal 1 cup. Cook broccoli according to package directions; drain.
Mix fruit punch with water and chill. If an ice ring is desired, freeze a portion of this base mixture in a ring jello mold until slushy, 1 to 2 hours. Remove from freezer and place strawberries in the ring at even intervals. Return to freezer until serving time.
Stir together peanuts, Karo, sugar and salt in a 1 1/2-quart Pyrex measuring bowl (with handle). Microwave on High for 4 minutes, stir and turn, cook 4 more minutes. Then add oleo and vanilla, stir and cook 2 minutes. Add the soda, stir fast. Pour on ungreased cookie sheet. Break when cool.
Combine all ingredients. Stir well. Cover and chill at least 2 hours. Makes 8 to 10 servings.
Cook sugar, milk, margarine and cocoa for 2 minutes or bring to boil. Remove from heat; add oatmeal, vanilla and peanut butter. Beat until well blended. Spoon on wax paper, using #40 scoop. Makes 18 servings (54 cookies).
Mix cottage cheese in a bowl with Cool Whip, then add your dry jello and mix good (any flavor). Then add your drained fruit and refrigerate for 6 hours. Could be used as an appetizer or dessert. Never use pineapple fruit.
Rinse beans and soak overnight in cold water. Next morning, using same water as soaked in, add 1 teaspoon soda and cook until soft. Drain. Put in large roaster. Add all remaining ingredients. Bake, covered, for 2 to 3 hours in a 325° oven.
Wash and trim asparagus. Drizzle with olive oil and salt, pepper, and Herbs of Provence. Roast in a 425° oven for about 10-15 minutes, or until desired tenderness. If desired, sprinkle with Parmesan cheese when done. Serve 4.
Preheat oven to 350°. Combine corn syrup, sugar and margarine. Bring mixture to a boil, stirring constantly. Remove from heat and cool completely. When mixture has cooled, add vanilla and beaten eggs, mixing well. Place pecans in unbaked pie shell. Carefully pour syrup over the pecans. Bake 1 hour or until center is set. If crust starts to get too brown, make a ring of aluminum foil and cover crust.
Layer meat with 2 sliced onions. Make sauce from other ingredients. Pour sauce over chops. Bake for 1 hour at 350°.
Stir flour into melted butter. Add seasonings and Tabasco, then add tomato juice and mushroom liquor gradually and cook 5 minutes, stirring constantly, until smooth and thick. Add cream and blend. Serve on macaroni or spaghetti. Yield: 1 1/4 cups sauce.
Dissolve gelatin in boiling water. Add cold water and chill until consistency of unbeaten egg whites. Combine next 6 ingredients. Mix well. Fold fruit mixture into gelatin mixture.
Toss together all ingredients except the cheese and top with cheese. Bake in a large greased casserole dish at 350° until boils good and cheese melts.
Combine Bisquick, onion, sugar, and herbs. Mix the egg, milk, and butter together: beat slightly. Add to dry ingredients. Beat until blended. turn out into a well greased round 8 inch cake pan. Sprinkle the cheese on top. Bake at 400 degrees until crusty and brown, about 25 minutes.
Melt butter in a 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and the milk, blending well. Spoon evenly over butter, but do not stir. Combine peaches with remaining cup of sugar in a saucepan. Bring to a boil. Ladle over batter; do not stir. Bake at 350° for 30 minutes or until golden brown. Makes about 10 servings.
Cream margarine with brown sugar. Add eggs, salt and vanilla. Put soda in boiling water. Add to the mixture. Add flour, dates and walnuts. Drop from spoon. Bake at 375° for about 8 to 10 minutes.
Combine pudding mix, cake mix and cooking oil. Add eggs, one at a time, beating well after each addition. Blend 7-Up into batter. Pour into three 9-inch layer cake pans that have been greased and floured. Bake at 350° for 20 minutes. Remove from pans and let cool.
Drain vegetables well. Mix sugar, vinegar, oil and pepper together, heat to a boil (make sure sugar is dissolved). Cool. Pour over remaining ingredients. Refrigerate overnight.
Plunge tomatoes into boiling water for 30 seconds to loosen skins, then dip into cold water. Remove skins, core and chop tomatoes. In a large bowl, combine tomatoes, tomato juice, chopped, seeded cucumber, finely diced onion and green pepper, pressed garlic, oil, vinegar, wine and Tabasco. Stir. Cover and chill 1 hour before serving. Salt and pepper to taste.
Grind peppers and onions together. Cover with boiling water and let stand 5 minutes. Drain. Add vinegar, sugar and salt; boil for 5 minutes. Pack in hot sterilized jars and seal.
Heat oven to 400°. Sift flour, baking powder, sugar and salt. Combine egg, milk and oil. Pour into flour mixture and stir enough to moisten flour. Fold in drained blueberries. Fill muffin cups about 2/3 full. Bake 20 to 25 minutes at 375°. Makes about 12 muffins.
Place layer of sliced bananas in dish and cover with layer of sauce; sprinkle with Grape-Nuts cereal. Continue with layers until you have completed three. Be sure the top is covered completely with Grape-Nuts. Chill 1 hour before serving. Use at least 3 medium bananas.
Preheat oven to 350°. Make crust with the graham crackers and margarine. Press into oblong pan. Bake for 8 minutes. Cool crust. Beat the ice cream and softened peanut butter; spread on cooled crust. Freeze.
Combine all ingredients in large pot. Bring to boil, reduce heat and simmer, uncovered, 25 to 30 minutes. Put in hot sterilized jars and seal. Process in hot water bath for 35 minutes. Makes about 16 pints.
Mix beef, bread crumbs, onion, bell pepper and rice well; set aside. Rinse leaves and place in boiler pan; cover with cold water, bring to a boil and cook approximately 2 or 3 minutes. Drain and cool with cold water. In each leaf, place 1 to 2 tablespoons of mixture in the center. Fold outer edges of leaves to center, then roll end to end, forming a cylinder. Place in baking dish. Pour one can of stewed tomatoes over rolls and bake 30 to 40 minutes in a 350° oven.
Mix all vegetables with soup and sour cream. Place in flat, buttered casserole dish (11 x 8 1/2-inch). Melt butter and mix well with crushed crackers; sprinkle over casserole. Sprinkle with paprika. Bake at 350° for 45 minutes.
Place in skillet and saute for a few minutes. Place in a casserole dish and add cream of mushroom soup. Cover with shredded cheese. Place potato tots in rows on top. Bake for 30 minutes at 350°.
Cream sugar and Crisco; add flour, baking powder, salt, flavoring and milk alternately. When well mixed, fold in beaten egg whites. Pour into 2 lined round cake pans. Bake at 350° for about 35 minutes. Cool before icing.
Cream shortening and sugar together. Add egg, vanilla and milk. Add dry ingredients. Melt butter in 9 x 13-inch pan. Combine and add pineapple liquid and brown sugar. Arrange pineapple slices. Add batter. Bake at 350° for 40 minutes.
Blend milk, orange juice, sugar and vanilla in blender. Add ice cubes; mix on high until cubes are crushed. Yield: 6 glasses. Good at breakfast.
Heat oven to 375°. Mix well and bake 10 to 15 minutes.
Combine the dry seasonings and set aside. Place brisket in a shallow dish or large resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover. Refrigerate overnight.
Using blender, process onion, peppers and garlic together until finely chopped. Mix in cilantro, tomatoes and cumin. Mixture should be liquid, but smooth and thick. Season with salt. Serve with any dish.
Cook rice. Beat eggs and sugar. Add melted butter, vanilla, milk and raisins. When rice is done, add all ingredients. Cook on low heat for 10 to 15 minutes. Place in bowl; chill. Add cinnamon on top.
Brown ground round. Add next nine ingredients and cook 1 hour. Cook angel hair spaghetti and drain. Put spaghetti on plates. Add sauce and sprinkle Parmesan cheese on top. After cooking and draining spaghetti, pat about 4 tablespoons oleo in pan and mix into spaghetti. Serve with French bread, toasted.
Brown hamburger and onion; drain. Stir in rice. Put chopped cabbage in baking dish; add hamburger. Cover with tomato soup and water. Bake at 350° for 1 hour.
Combine ingredients in 2-quart casserole. Sprinkle with 2 cups crushed potato chips. Bake in 350° oven for 20 minutes, then sprinkle with 1/2 to 1 cup Cheddar cheese (grated) and bake until it melts.
Mix sugar and cocoa in pot; turn burner on and add milk, stirring constantly. Bring to boil; add butter and continue stirring. Test small amount in cup to see if it gets creamy. If so, turn off and stir in vanilla beating with spoon until it thickens. Pour into greased 13 x 9-inch pan; cool and cut in pieces. Enjoy.
Saute onions in butter with sage. Cut calf liver into thin strips. Combine flour, salt and pepper. Coat liver with mixture. Add to onions. Cook over high heat for 5 minutes, stirring constantly. Put liver on warm serving platter. To pan, add minced parsley, beef stock and dry wine. Cook 1 minute, stirring in all the brown glaze from bottom of pan. Pour over the liver and onions. Serve immediately.
Place all ingredients together in covered baking dish. Stir mix well. Bake 4 to 5 hours at 250°. Serve over rice or noodles. 4 - 6 servings.
Bring cheese to room temperature. Combine butter and cream with fork. Add chopped radishes, chives or scallions and salt; mix. Spread 1/4-inch of mixture on bread. Makes 2 dozen small sandwiches.
Cook red beans and rice per package directions. Poke holes in sausage with fork. Add sausage halfway through cooking time of red beans and rice. Finish cooking.
Place 1 slice of dried beef in center of breast. Wrap a slice of bacon around rolled up chicken breast. Place chicken breasts in baking pan and pour over mushroom soup and sour cream mixed together. Bake, covered, for 2 1/2 hours. Sprinkle with slivered almonds and bake 1/2 hour, uncovered.
Cook broccoli as directed and drain. Mix the eggs, Chederalla cheese, soup and broccoli together and pour in a large casserole dish. Top with crushed Ritz crackers and butter that has been cut into small pieces. Bake at 325° for 45 minutes. Let stand for 15 minutes before eating.
Mix all ingredients except bacon. Form into 3 or 4 balls and flatten slightly. Wrap in bacon strips (secure with toothpick). Grill.
Add 2 tablespoons ketchup and 2 tablespoons brown sugar for each can of pork and beans. Lay a few strips of bacon over the top. Bake, uncovered, in a 325° oven for about 1 hour.
Combine ingredients in pan and cook until boiling. Cook until mixture begins to thicken. It will still be thin. Let cool until lukewarm. Slice fresh strawberries (as many as you want) into a cooked pie shell and pour mixture over berries. Chill in refrigerator until jelled. Top with Cool Whip just before serving. Low-fat.
Pour 4 cups boiling water over bulgur wheat; let stand 2 hours. Drain well. Mix with other ingredients. Chill at least 1 hour. Serve over lettuce or in pocket pita bread.
Mix flour, salt , sugar and lard; mix well. Add yeast, egg and milk. Let stand 1 hour (can be stored in refrigerator). Roll into square. Add fruit of choice, such as canned cherries, apple, etc. Bake 30 minutes at 350°. Make powdered sugar icing and drizzle on top. Makes 2 to 3 crusts.
Peel cucumbers; core if seeds are large. Soak cucumbers overnight in lime water. Lime water = 2 cups lime to 1 gallon water. Rinse and soak 3 more hours.
Combine water, sugar and cherries; boil gently for five minutes. Remove from heat and stir in Jell-O. Add pineapple and nuts. Stir in Coke last.
Stir-fry all ingredients in olive oil in a Dutch oven except tomatoes. Once chicken is almost cooked add tomatoes and simmer until chicken is cooked through. Cook the linguine and serve over the linguine.
Cook and stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. Stir in sauce mix, water, chili powder, garlic, salt and tomatoes. Break up tomatoes with fork; heat.
In a small saucepan, combine sugar and cornstarch. Add 1 cup water, stirring until smooth. Bring to a boil, while stirring. Lower heat and stir until clear. Add lemon juice and peel. Mix thoroughly. Serve warm over gingerbread, angel food cake or the like.
Wash and quarter potatoes. Place in pie pan or grill-proof dish. Slice onion and green pepper. Put over potatoes and dot with butter. Salt and pepper to taste. Cover with foil. Cook on grill 45 minutes to 1 hour. Remove foil last 15 minutes for browning. Adjust cooking time for your own grill and quantity cooked.
Melt chocolate; stir in peanut butter, then other ingredients. Drop by spoonfuls onto wax paper.
Mix all ingredients together. Grease muffin tins and fill 2/3 full. Bake at 350° for 15 or 20 minutes.
Mix all ingredients except bacon; pour into shallow baking dish. Lay bacon strips on top. Bake in 325 to 350 degree oven for 45 minutes, stirring occasionally.
Mix well, roll out portion at a time, 1/8 inch thick. Use well floured surface. Cut out with cookie cutter and bake until brown. (Quantity approximately 200.)
Combine all and bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours. Should be done when chicken is cooked, rice is tender and all liquid has been absorbed.
Brown sausage and onion; drain. Cook noodles according to package directions. Alternate layers of noodles, sauerkraut and sausage in casserole. Season to taste. Cover and bake at 350° for 1 hour. Add water if needed. Yields 6 servings.
Slice mushrooms. Steam broccoli and cauliflower together in a pan. Drain and set aside. Slice tomato and set aside. Grate cheese and set aside. Dice green onions and set aside. Place flour tortilla on ungreased pan. Layer veggies on tortilla: broccoli, cauliflower, mushrooms, onions and tomato. Top with cheese. Bake at 350° until the cheese is melted. Ready to eat!!
Blend until smooth. Freeze. To serve, put 4 tablespoons in glass. Add lemon-lime soda or ginger ale.
Combine dry ingredients, butter, egg and milk in large bowl and mix for 2 minutes at medium speed. Pour into a well-greased deep-dish or 10-inch pie pan. Place the sliced peaches on top of batter. Beat cream cheese, sugar and reserved juice for 2 minutes on medium speed. Spoon to within 1-inch of the edge of the batter. Combine sugar and cinnamon and sprinkle over cream cheese filling. Bake at 350° for 30 to 35 minutes, until crust is golden brown. Store in refrigerator.
Wash 1 to 1 1/2 cups of bean mix. Put in large kettle; cover with water. Soak overnight. In the morning, drain and add 2 quarts of water and meat of your choice (ham or chopped smoked sausage). Simmer for about 3 hours, then add onion, red pepper or chili powder (less, if desired), tomatoes, garlic, wine or vinegar and salt and pepper to taste. Simmer 1 or 2 hours more. Enjoy!
Pour the oil into the bottom of a heavy saucepan and add the beans, onions, parsley, tomatoes, salt and pepper. Cover and simmer slowly for 20 to 30 minutes or until beans are tender. Serves 6.
Crush 1 1/2 cups of blueberries. Add sugar, salt, water and cornstarch in saucepan. Cook over medium heat until bubbly and thick. Add lemon juice and cool. Add remaining fresh berries and stir to coat. Fill pie shell. Top with whipped cream. Serve chilled.
Cook vermicelli in boiling, salted water according to package directions. Meanwhile, shred zucchini and slice scallions; add to spaghetti water, in the last minute, just until heated through. Drain well. Return well drained pasta-zucchini mixture to pot. Stir in remaining ingredients and heat gently over lowest heat. Toss together lightly and serve when heated through. Makes 8 servings.
Combine egg, sugar, molasses, butter and water. Mix well. In a large bowl, stir together flour, baking soda, ginger and salt. Add molasses mixture. Beat until well mixed. Pour into a greased 8-inch square baking dish. Bake at 350° for 30 minutes or until done.
Combine fruits, nuts, lemon juice and rind. Blend well and roll into small balls. Roll in confectioners sugar. Makes about 36 balls.
Mix together sweet potatoes, sugar, eggs and vanilla and pour into a buttered pan. Combine brown sugar, flour, margarine and pecans and mix to a crumble. Sprinkle crumbs over top of the potato casserole. Bake at 350° for 45 minutes.
Brown and drain grease off beef and sausage. Add remaining ingredients; cook over low heat for about 20 minutes.
Cream the margarine or butter and sugar with cream cheese until light and fluffy. Add salt and vanilla. Beat well. Add eggs, one at a time. Stir in flour gradually. Bake in a greased and floured tube pan at 350° for 1 to 1 1/4 hours.
Mix first 3 ingredients as for pie crust. Add enough water to moisten. Set aside.
Drain spinach, reserving 2 tablespoons of liquid. Combine liquid, sour cream, soup mix and mayonnaise. Stir in spinach and chestnuts. Refrigerate several hours or overnight. Serve with crackers, bread or vegetables.
Make meat balls; drain grease. Cook about 1 hour with chili sauce and jelly. Chill and skim off grease. These can be put in a crock-pot until ready to serve.
Mix together pretzels, sugar and oleo. Spread in 8 x 12-inch dish and bake 8 minutes at 400°. Cool. Mix together cream cheese, Cool Whip and sugar. Spread over crust. Dissolve jello in hot water; stir in strawberries and let stand 20 minutes. Pour over cream cheese mixture. Refrigerate.
Mash avocados to a pulp. Add other ingredients. Salt to taste. Serve with chips.
Pour all ingredients in blender. Add a few drops of food coloring, red or green. Do not overbeat! Put one shot in a barrel glass. Slowly add chilled cream soda (diet or regular). One ice cube may be added if soda isn't cold.
Combine vegetables. Combine other ingredients and heat to dissolve sugar. Pour over veggies. Chill overnight.
Cook potatoes until just done. Put 1/4 cup butter (oleo) in casserole and melt. Mix potatoes, cheese, sour cream, onions and green peppers and put in casserole. Bake at 350° for 30 minutes. Mix together oleo and crumbs and put over potatoes and bake 15 minutes more.
Saute garlic in oil until golden. Saute shrimp in oil until done, then separate. Add broth, then boil down 15 minutes. Boil water. Add pasta. Five minutes before pasta is done, add broccoli. Drain pasta. Put in pasta dish. Add shrimp, oil, garlic and broth. Mix together. Sprinkle pepper and cheese. Enjoy. Preparation Time: 30 minutes.
Mix all ingredients together. Place in buttered pie pan. Bake at 350° for 45 minutes. (Can be frozen.)
Melt margarine. Add sugar and vanilla. Add eggs; beat until thoroughly mixed. Blend in cocoa and flour. Turn batter into a greased 9 x 13-inch pan. Bake in slow oven at 325° for 20 to 25 minutes. Ice with chocolate icing while still hot. Cool; cut into squares.
Cook squash and onion covered in boiling water; drain. Mash enough squash to measure 1 cup. Combine 1 cup squash and egg; stir well. Combine flour, cornmeal, baking powder and salt. Stir well. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Drain on paper towel.
Combine first 3 ingredients and bring to a boil. Pack raw okra in jars. Add remaining ingredients to each jar. Pour hot vinegar solution over okra; seal jar. Let stand a week or more. Chill before serving.
Whip the lemonade, Cool Whip and milk and pour into pie crust. Chill in refrigerator.
In saucepan, heat butter with soy sauce and Worcestershire sauce over moderate heat until melted. Add onion, parsley and spices. Simmer, stirring, for 5 minutes. Arrange chicken breasts in a baking dish, spoon mixture over them and bake at 350° for 1 hour or until tender.
Combine first 4 ingredients in greased 10-inch pie plate. Combine milk and remaining ingredients in blender container or with a mixer. Process until smooth. Pour into pie plate. Bake at 400° for 35 to 40 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.
Heat to boiling; add vegetables. Bring to a boil again, but do not let boil. Pack jars and seal.
Stir together the beef, mayonnaise, pickle relish, salt and pepper. Place about 1/3 cup mixture on each slice of toast. Top each with a slice of cheese. Place on baking sheet. Bake in 425° oven for 10 to 15 minutes or until the cheese is melted and golden brown.
Saute onions, garlic, peppers and celery in the oleo until soft. In the meantime, boil eggplant in small amount of water for 5 minutes. Drain. Combine sauteed vegetables, eggplant, tomatoes, eggs, cheese, salt, pepper, Tabasco, Worcestershire sauce and crumbs. Place in greased casserole dish in a 350° preheated oven for 30 minutes. Serve at once.