HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt shortening and cook onion and peppers slowly over low heat for a few minutes. Add the chopped cabbage, tomatoes, okra, vinegar, sugar and salt. Last put enough water to cover and cook 30 minutes.
Mix flour, butter and pecans. Spread in 9 x 13-inch pan. Bake at 375° for 15 minutes.
Combine chicken, almonds, onion, celery, lemon juice, salt and mayonnaise. Put in a flat baking dish. Sprinkle with cheese and potato chips. Bake at 400 degrees for 20 mins. or until bubbly.
Cut stalks from broccoli; peel and chop. Chop onions and combine with broccoli; add bacon that has been crumbled into small pieces, raisins and sunflower seeds. Toss these ingredients together and cover with dressing made of mayonnaise, sugar and vinegar. Refrigerate until serving. Yield: 6 servings.
Preheat oven to 350°. In a large bowl, mix together pumpkin, egg whites and oil. In another bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg. Add brown sugar and mix well. Add the flour mixture to the pumpkin mixture in 2 or 3 stages and combine well. Beat with a whisk or electric mixer at medium speed for about 2 minutes. Stir in chopped pecans.
Sift together flour, salt and soda; set aside. Cream together eggs, sugar and oil. Mix flour mixture a little at a time with the sugar mixture. Mix together well. Add apples and nuts, mixing well. Pour into tube pan. Bake at 300° for 1 hour. Let cool before slicing.
Combine ingredients and stuff turkey or chicken lightly. Spoon out from cooked turkey in tablespoon size ovals on a platter for serving.
Cook squash and onion until done; drain. Add beaten eggs, milk, sugar, margarine, salt and pepper. Layer squash and cheese; top with cracker crumbs. Bake at 350° for 30 minutes.
Spray nonstick cooking spray (Pam, etc.) on baking dish or pan. Spread 1 1/2 cups of rice in pan. Slice mushrooms and place on rice. Place chicken breasts on top, skin side up. Pour 1 cup of wine over chicken. Mix 1 can of mushroom soup and 1 can of water and pour over chicken. Sprinkle dry onion soup on chicken. Cover tightly with tin foil. Bake at 350° for 1 hour and 15 minutes. No peeking as escaped steam leaves rice uncooked!
Grease a 9 x 13-inch pan. Mix the cake mix, undrained Mandarin oranges, eggs and vegetable oil in a bowl and pour into the 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Cool completely.
Pour pineapple in large boiler (pot) and heat. Add dry jello, then cool. When cool, add buttermilk and Cool Whip. Mix well and pour into container (at least 9 x 9-inch). Refrigerate. Makes 15 to 20 servings.
Melt chocolate; add remaining ingredients to chocolate. Drop by spoonful onto wax paper. Cool.
Dissolve tapioca in V-8. Combine all ingredients; cook in a 250° oven for 5 hours.
Cool and crumble cornbread. Drain pinto beans. Mix all ingredients. Chill in refrigerator 2 hours. Serve cold.
Peel and slice potatoes to	approximately 1/4-inch thick. Rub margarine around the inside of the bowl. Layer all ingredients, starting with potatoes and ending with the cheese. Layer potatoes, onions, ham, cheese, etc. Pour the soup over the top and cook in a slow oven until done (approximately 325° for 1 hour).
Spray deep 9 x 13-inch pan with Pam. Layer sauce, noodles, meat, onion, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat. You may not use all of your noodles. Add 1 1/2 cups hot water. Bake at 375°, covered with foil, for 1 hour, then, uncovered, for 45 minutes.
Saute vegetables, except tomatoes, until tender (8 to 10 minutes). Add tomatoes. Heat and serve immediately.
Cook pasta according to package directions. Cut up veggies as indicated; mix together in a bowl. Save some of the marinade from the artichoke hearts and the mushrooms. After rinsing and draining pasta, add veggies and cheese. Mix well, then add the dressing and a couple of ounces of the marinade. Mix well, then cover and chill. Makes a very large salad; serves up to 20 as a side dish.
Mix beef and soups. Pour into a baking dish and bake until beef is tender, about two hours at 350°. Pour over a bed of prepared Minute rice.
Soften cream cheese. Crumble Blue cheese. Chop olives. Mix cheeses, stir or mix in olives. Shape into one large ball or 2 to 3 smaller ones. Roll in chopped walnuts. (Some nuts may be mixed in with the cheeses, if desired.) Wrap in plastic. Store in refrigerator.
Rinse cabbage, remove dark tough outer leaves. Cut cabbage in 1/2 and then into quarters. Remove core. Shred cabbage finely with knife or food processor. Core a green pepper. Remove seeds and ribs. Cut pepper into thin rings. Slice onion and separate into thin rings. Cut cherry tomatoes in half. Cover and chill until ready to serve.
In a slow cooker, put your roast. Add salt and pepper. Mix mushroom soup as directed. Pour over roast and cook on medium setting overnight.
Mix Kool-Aid, pineapple and sugar to taste together. Then add sherbet. Always add 7-Up last.
Cook grits in water (add salt and parsley) until thick. Cool slightly. Grease tube pan. Turn grits into pan spreading	up sides and	center	with back of spoon. With greased hand, press evenly to completely line the pan.
Mix corn, flour, sugar and salt together. Combine eggs and milk. Mix with corn mixture. Pour into a greased 1 1/2-quart baking dish. Bake at 350° for 1 hour. Stir from the bottom 2 to 3 times during the first 30 minutes of baking time.
Grease 9 x 13 x 2-inch pan. Sprinkle coconut and nuts on the bottom of pan. Mix cake mix according to directions on package. Pour over nuts and coconut. Melt margarine and cream cheese. Add powdered sugar. Drop by spoonfuls over cake mix before baking. Bake at 350° for 45 minutes or until cake springs back. Leave to cool. When cooled, you will understand its name!
Add salad dressing to potatoes, celery, onion, pickle juice, pimento and eggs. Toss lightly until well blended. Refrigerate for 1 hour or more before serving. Garnish with additional hard-cooked eggs. Yield: 6 to 8 servings.
Bake your cake. While your cake is cooking, clean strawberries. I use a lot of strawberries. It depends on you. In another bowl, take part of your berries and mash them. Add some powdered sugar, depending on how sweet you want them. When cake is done, let cool. If you make a square or oblong cake, cut layer in half. Add mashed berries on bottom half and a layer of Cool Whip. Put top back on. Add Cool Whip all over the cake, then decorate with strawberries.
Cook chicken breasts in water; bring to a boil, then simmer 1/2 hour. Remove chicken breasts and allow to cool for a few minutes, then cut into bite size pieces. Add chicken and remaining ingredients to pot. Bring to a boil and reduce heat; cook for 1/2 hour. Add more water if needed.
Saute first 4 ingredients until mushrooms are barely done. Section bread in 1-inch diagonals, keeping bread in a whole. Spoon little of mushroom mix between each slice. Also, insert pie shape of cheese in each slice. Wrap loaf in foil and bake at 300° for about 20 to 30 minutes.
Mix all together; salt and pepper to taste and top with this mixture: 2 cups Ritz crackers, mixed with 1 stick oleo (melted).
Place crackers on foil-lined cookie sheet, butting them up to each other. Melt margarine; add sugar and boil 2 minutes. Pour over crackers and bake 7 minutes at 400°. Remove from oven. Sprinkle with chocolate and peanut butter morsels. As they melt, spread evenly over baked crackers. May sprinkle with nuts or coconut. Refrigerate 30 minutes. Break.
Wash the chicken pieces. Place them with the water in a saucepan and boil; add the cardamon seed, mastica and salt. Cook for 1 hour. Remove chicken pieces and set aside. Strain broth and place in the saucepan with the rice; allow to boil, then simmer. Add the cream to the milk; mix well. When the rice is cooked, add the milk mixture, gently stirring. Heat the butter and stir in the 2 pieces of mastica. When melted, pour immediately over the rice and cover for 5 minutes. Stir the rice mixture and serve in a platter with the chicken pieces on top.
Don't brown meat. Don't add water. Put stew beef into a 13 x 9-inch baking dish. Spread cream of mushroom soup evenly on top. Cover tightly with foil. Bake for 3 hours in a 350° oven. Serve with wide noodles and fresh carrots. The kids will love it!
Saute onion, ginger root and garlic in cooking oil in soup pot over low heat until soft. Add stock, wine and carrots and simmer until carrots are very tender, about 40 minutes. Cool. Puree solids in food processor until very smooth. Return to pot and add cooking liquid until desired consistency is reached. Season with curry powder, salt and pepper to taste. Serve hot or cold with chopped parsley garnish.
Fix potatoes same as mashed potatoes. Add other ingredients. Top with cheese. Put in oven and melt cheese.
In large skillet, brown bacon lightly. Spoon off all but 2 tablespoons drippings from skillet; add onion and green pepper. Cook 5 minutes. Add lima beans, corn, tomatoes, salt, sugar, pepper and butter and heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, until vegetables are tender. In cup, blend flour with 2 tablespoons water; stir into mixture and cook, stirring constantly until thickened.
Heat oven to 375°. Grease 15 x 10 x 1-inch jelly roll pan. Line top and sides with wax paper. Grease wax paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan and spread evenly. Sprinkle with nuts. Bake for 13 to 15 minutes.
Preheat oven to 450 degrees. Lightly grease a baking sheet. Combine all ingredients in the bowl of the food processor, fitted with steel blade. Process until well mixed. This will not form a stiff dough. Remove bowl from processor. Remove blade and then using a large spoon, drop biscuit-size dollops of the dough onto baking sheet, spacing about 2 inches apart. Bake for about 12 to 15 minutes or until biscuits are lightly browned. If desired, brush tops with butter after removing from oven. These biscuits are crispy on the outside and feather light on the inside.
Cream sugar and shortening; add eggs. Mix water and flour, alternating. In the last amount of flour, add soda and baking powder and a pinch of salt. Chocolate should be mixed in last. Mix well and add a capful of vanilla. Bake at 350° for 40 minutes in a 13 x 9-inch pan or about 25 to 35 minutes for layer cake.
Cook to soft ball stage on candy thermometer the sugar and milk. While warm add Marshmallow Fluff, vanilla and peanut butter. Then add chopped nuts, if desired. Mix and pour into a 9 x 9-inch pan. Makes 2 pounds.
Mix ingredients. Put in a 13 x 9-inch greased pan for 1 hour at 350°. Cut into squares. Serve as a breakfast dish (can freeze).
Blend sugar, margarine and egg yolks. Add water alternately with the flour, soda, baking powder and salt. Stir in the mashed bananas. Then, fold in the egg whites. Place in greased and floured bread tins. Bake at 325° for 1 hour or until done. If small bread tins are used, cut baking time to 45 minutes.
Melt butter in large casserole. Mix sugar, flour and milk. Pour over batter. Put fruit in center of batter but do not stir. Bake at 350° about 40 minutes. Batter will rise up over fruit.
Spread rye bread with mustard. Between layers, put sauerkraut, Swiss cheese and corned beef (either canned or thin sliced). Butter one side of sandwich, then place on a hot grill or skillet. Butter other side before turning to brown other side.
Preheat oven to 350°. Grease and flour pans (2 round). Mix cake mix, buttermilk, oil, eggs and whiskey. Beat at low speed 2 minutes. Increase to medium for 2 minutes. Stir in chocolate chips and pecans. Bake for 30 minutes or until done. Cool and frost. Press pecans on sides, if desired.
Cook in crock-pot on high 10 to 12 hours. Serve over noodles or rice.
Season beef with salt and brown in 10-quart kettle. Add onions and green peppers; cook until tender, but not brown. Add remaining ingredients except the kidney beans. Cover and simmer for 2 hours, stirring occasionally. Add water if needed for desired consistency or add more sauce. One-half hour before this is done, add kidney beans. Serve hot with bread and a salad.
Melt chocolates and sugar with water. Add evaporated milk and bring to a boil over medium heat, cooking about 2 minutes, stirring constantly. Remove from heat and add butter and vanilla, continuing to stir until smooth. Serve over ice cream balls that have been rolled in toasted pecans. Sauce can be reheated in microwave. Add a little milk to desired consistency.
Bring first 3 ingredients to a boil. Cover and cook 1 minute. Cool slightly, then add last 2 ingredients.
Mix Cool Whip, yogurt, berries and orange peel until blended. Spoon into serving bowl. Refrigerate. Serve as dip with strawberries, grapes, kiwi, oranges or pineapple.
Mix together sugar, cornstarch and salt. Gradually add boiling water, bringing to boil. Cook over low heat until thickened and clear. About 15 minutes. Stir in lemon juice and rind. Add nutmeg and butter. Serve hot over pudding and other desserts. Makes about 1 1/4 cups.
Melt margarine in skillet. Saute onions, green pepper and garlic for approximately 3 minutes, then add remaining ingredients and stir 3 minutes. Add fettucini and toss and heat through. This recipe serves 4.
Mix together all ingredients, except rice. Put rice in last. Give it 1 stir. Pour in greased square glass baking dish. Bake at 350° for 45 minutes to 1 hour. Let cool. Store in refrigerator. Sprinkle top with cinnamon before serving.
Mix dry ingredients in double boiler. Add other ingredients except vanilla. Stir constantly until thickened. Take off heat and add vanilla. Mix well. Pour in already baked pie shells. Top with meringue. Makes 2 pies.
Melt chocolate chips and margarine in double boiler. Put marshmallows, nuts and melted chocolate in large bowl and mix well. Put 4 sheets waxed paper (24-inches long) down and put flaked coconut on paper. Put mixture on wax paper and form log roll shape. Freeze overnight. Slice and serve.
Drain peaches, reserving 1 1/4 cups syrup. Coarsely chop peaches. In a saucepan, combine sugar and cornstarch; add reserved syrup. Cook and stir until thickened and bubbly; remove from heat. Stir in orange peel, orange juice, butter or margarine and chopped peaches. Cover and chill without stirring. Serve over ice cream, pound cake, waffles or filled crepes. Makes 3 cups sauce, 16 servings.
Heat 2 teaspoons oil over medium heat. Add corn, chilies and oregano and saute 2 minutes. Remove from heat. Heat clean skillet over medium heat. Brush with oil. Add 1 tortilla. Cover with 1/2 cup cheese and 1/4 of corn mixture. Top with another tortilla. Cook until tortillas are brown and cheese melts, about 2 minutes per side. Cut into 8 wedges.
Wash pinto beans. Place in crock-pot and cook on high for 45 minutes. Drain water from beans and rinse them again. Place back in crock-pot with water to cover them. Add bacon pieces. Cook on low for 6 hours or until done.
Melt and mix together brown sugar, butter and corn syrup. Pour into 10 x 15-inch pan. Peel, core and slice apples; put over top of mixture in pan. Beat eggs, milk and vanilla. Cut bread 1 inch thick. Place bread on apples, then pour egg mixture over all. Refrigerate overnight. Bake at 350°, uncovered, 40 minutes.
Mix in order and drop by little balls on a slightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Sift dry ingredients. Cream margarine and sugar. Add eggs, one at a time. Add milk, dry ingredients and vanilla. Pour into greased and floured cake pans. Bake at 350° for 20 to 25 minutes.
Preheat oven to 400°. Slice baguette into 16 very thin diagonal slices. For ease in slicing, freeze loaf for about 30 minutes. Slice each tomato vertically into 4 (1/4-inch) slices.
Mix in glass jar or cruet. Let stand several hours before using. Keeps for a long time in refrigerator. Good on green salads.
Wash and dry melons. With long sharp knife mark off a 5 to 6 inch circle and cut a deep cone into each melon. Remove the plug. Turn melons over and drain for 30 minutes. Discard the juice. Turn melon right side up and pour 1/2 to 1 c. liquid margarita mix to fill cavity, wait a bit and add more at it is absorbed. (If using dry Margarita mix, prepare as directed and then fill melons.)
Mix all ingredients together and bake for 1 1/2 hours at 350°. Makes approximately 5 servings.
Cook blackberries for 10 minutes. Add 1 cup sugar and 1 stick butter while cooking. Put in 9 x 12 baking dish. Mix 1 cup sugar, flour and milk together. Pour over blackberries. Bake for 30-35 minutes at 350 degrees or until brown on top.
Wash and shred bok choy and cabbage with sharp knife. Peel, wash and shred carrots on a grater. Cut up green and brown onions and add with black pepper, all-purpose seasoning and salt to shredded vegetables. Cover and leave to season for 20 minutes. Then heat oil in saucepan until very hot. Throw vegetables into heated oil in saucepan and stir until cooked. Do not cover while cooking. Cook for 5 minutes. Serve with white rice.
Combine oleo and sugar; roll into balls. Melt chocolate chips and paraffin. Cover balls with chocolate mixture. Let harden on wax paper. Makes a large amount.
Cut bananas into 1 to 1 1/2-inch bite-size pieces. Roll bananas in Eagle milk, then roll again in the nut and coconut mixture. Be sure all pieces are covered completely. Chill in refrigerator. Makes a great refreshing finger food for parties.
Combine eggs, sugar and milk until sugar is dissolved. Add chocolate syrup, whipping cream, vanilla and salt. Blend well. Pour into freezer. Add milk to fill line.
Put oil (about 2 tablespoons) in pot you will use to cook in. Put chopped onions and shrimp in pot and stir around until shrimp are pink. Add all the rest of ingredients except cornstarch. Bring mixture to boil and cook about 15 minutes. Add dissolved cornstarch to thicken. Serve over rice or noodles. Can substitute boneless cubed chicken or cubed beef for shrimp. Cook longer.
Mix ground beef, 1 teaspoon onion mix, bread, egg and milk. Cook 1 hour; drain off grease. Mix 2 cups water, onion soup and brown gravy mix. Pour over meat loaf. Cook for 30 minutes.
Boil fryer until tender. Cool broth. Remove bones and cut chicken in small pieces. Chop onion and pepper; saute in margarine until tender. Heat mushroom soup diluted with 1 can of water. Cook spaghetti in chicken broth.
Cook and drain lasagna noodles. Divide smoked sausage into 6 pieces. Split lengthwise and stuff with a slice of Mozzarella cheese. Wrap each piece in a noodle. Place in a baking dish and cover with sauce. Bake in a preheated 350° oven for 30 minutes. Sprinkle with grated Parmesan cheese, if desired.
Combine wine and orange and lime juices with sugar in a large pitcher; stir until sugar is dissolved. Add Cointreau and chill. Just before serving, add club soda, ice cubes and orange and lime slices.
Mix together soup, water/wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning.
Take a bunch of water, not too much. Pinch gently to feel if it is soft. Place over a hot fire. Don't forget to use a pan. Close your eyes until water sings. (Watched pot never boils.) If not successful first time, it is probably too hard.
Cook butter, sugar, corn syrup and water to a hard boil (300°). Spread into greased pan. Melt 6 chocolate bars on top. Sprinkle with finely chopped pecans. After the chocolate hardens, turn candy over onto wax paper.	Melt 6 chocolate bars and spread on candy. Sprinkle with finely chopped pecans. Break into bite-size pieces.
Split open the English muffins and put them on a cookie sheet. Mix tomato sauce with spices in a small bowl. Grate the Mozzarella cheese. Spread 1 to 2 tablespoons sauce on each muffin half. Top with pepperoni and grated Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 400° for about 15 to 20 minutes.
In a 2 quart saucepan, combine water, tomatoes and carrots. Cover, bring to a boil, approximately 5 - 10 minutes. Add beef base and noodles; stir. Lower heat simmer for 15 minutes or until noodles are cooked.
Crumble cornbread into a large bowl. Add chopped pepper, onions, tomatoes, pickles, bacon, cheese, salt and pepper. Mix together well. In separate bowl, mix mayonnaise, pickle juice and sugar until creamy. Pour over salad and stir well until dressing has coated salad. Chill.
In a 9 x 13-inch pan, spread beef. Sprinkle onion soup over beef. Mix cream soup with milk; pour over meat. Layer Tater Tots over top. Bake 1 to 1 1/2 hours at 350°. Serves 8 to 10 people.
Put cherries in oblong greased pan. Pour dry cake mix over cherries; then pour melted butter over that. Put nuts on top. Bake for 1 hour in a 350° oven. Serve with whipped cream.
Cut meat in strips and cover with sauce; soak overnight. Hang strips in oven rack to dry out. Set oven at 200°. Let dry for 2 to 3 hours.
Mix together graham cracker crumbs, margarine and sugar; put 1/2 the mixture in bottom of a square baking dish (save other 1/2 for the top). Mix cream cheese and Cool Whip together. If mixture is too thick, add a little milk, then layer cream cheese mixture and cherry pie filling. Add remaining graham cracker crumbs to the top. Chill overnight.
Mix pudding and buttermilk. Add Cool Whip and oranges. Break cookies into chunks. Stir in cookies and pecans. Top with cherries.
Mix honey, vinegar, lemon juice and grated onion together. Add other ingredients to honey mixture. Slowly add oil while beating with mixer. Yields 1 pint.
Combine cranberry strawberry drink, ice milk and strawberries in a large punch bowl. Use a rotary beater or wire whisk to thoroughly combine ingredients until creamy. Gently stir in soda just before serving. Makes about fifty 1/3-cup servings.
The filling can also be used for stuffing green peppers, eggplants, cabbages and tomatoes.
Grate and mix together the Longhorn cheese and gherkin pickles. Chop up and mix in the pimientos and onion. Mix in mayonnaise and Worcestershire sauce. Refrigerate a few hours and serve with crackers.
*(Or 2 cups boiling water, 2 cups cold water and 1/4 cup cold water and 1 package Knox gelatine.)
Cream butter and sugar together. Add vanilla and crushed pineapple, then a portion of flour which has been sifted with baking powder and salt. Add water alternately with the remaining flour and stir only until smooth. Fold in egg whites, beaten stiff, and place in 2 (8-inch) greased and floured layer cake pans. Bake in moderate oven (350°) for 25 to 30 minutes. Cool and ice between layers and on top and sides with seven-minute icing.
Spread dinner rolls flat in baking pan. Add condensed milk. Pour over rolls. Add coconut pecan frosting over milk. Melt the butter and pour over the frosting. Bake at 375° for 15 to 20 minutes. When cool, cut in squares.
Cream sugar and shortening. Add eggs, flavors and buttermilk. Sift together flour, soda and salt; add. Mix well. Add German chocolate that has been softened in warm oven or in double boiler. Blend together well. Cook in 9-inch stem pan that has been well-greased and dusted with flour, about 1 1/2 hours at 300°. Test with toothpick. If done, toothpick will come out clean when inserted in cake's center. Place cake under a tight fitting cake cover while still hot and leave covered until cold.
Drench bacon rolls. Bake at 325° to 350° for 40 to 45 minutes. Baste occasionally.
Fry hamburger, onion and garlic. Cook noodles in boiling water; drain and add meat. Add soups and mushrooms. Put in greased casserole. If grated cheese is used, put over top. Bake at 400° for 1/2 hour.
Preheat oven to 350°. Prepare pasta as directed on the bag in a large bowl. Combine pasta, spaghetti sauce and 2 cups of cheese. Mix well. Turn into greased 13 x 9-inch baking dish. Cover and bake 45 minutes until hot and bubbly. Uncover. Then top with remaining 2 cups cheese. Sprinkle with parsley. Bake 10 minutes longer, uncovered, or until cheese melts. Serve with garlic bread.
Dissolve jello in boiling water. Add cold water. Pour 3/4 cup jello in mold and chill. Chill remaining jello until thickened. Place oranges in jello mold to form a pattern. Blend nuts and relish and add to thickened jello. Spoon on top of jello in the mold. Refrigerate until firm. Unmold onto plate and garnish with sprigs of mint leaves.