HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter, potatoes, carrots, celery and parsley in 12 cup casserole. Cover and microwave 8 minutes. Add chicken breasts and anise. Season with salt and pepper. Mix in flour; pour in chicken stock, cover and microwave 6 minutes. Stir in onions and microwave 2 minutes, uncovered.
Cook the carrots just until crisp-tender. Drain. Combine all remaining ingredients in a large bowl; mix well. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. Serve cold as a salad or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. This is easy to make and can be prepared well ahead of time.
Drop cleaned snow peas into a pot of boiling water. When tender, but still crunchy, after about 3 minutes, drain them and plunge immediately into ice water to stop cooking and set color. Reserve.
Brown beef and onions. Drain and put in crock-pot. Add remaining ingredients. Cook for 1 hour on high or until heated thoroughly. When ready to serve, serve with the following toppings: sour cream, grated cheese, green onions, corn chips and diced tomatoes.
Beat pudding and milk until slightly thickened. (Use fork or whisk.) Fold in sour cream and Cool Whip.
Combine sour cream, vinegar, salt, dill weed and pepper in small bowl. Combine remaining ingredients in large mixing bowl. Add sour cream mixture and toss gently. Chill, covered, for 3 to 4 hours.
Melt butter. Blend in flour and seasonings. Add milk and cook, stirring constantly, until thickened. Add 1 cup of the cheese and stir until cheese melts. Cook macaroni as directed. Combine with sauce in a baking dish. Top with remaining cheese and buttered bread crumbs. Sprinkle lightly with paprika and bake, uncovered, at 375° for 25 minutes. Serves 6.
Mix together first 5 ingredients and heat until thick. Remove from heat and add last 2 ingredients. Stir well. Serve over buttered biscuits.
Crust: Mix the first 6 ingredients; press into a slightly greased 9 x 13-inch pan. Bake at 325° for 15 minutes. Cool.
Saute meat in a heavy skillet until lightly browned. Arrange a layer of potatoes over bottom of a 1 1/2-quart greased casserole dish; follow with a layer of meat, a layer of onions and a layer of apples. Repeat until all ingredients are used up. Heat the beef stock, nutmeg, pepper and salt. Pour liquid mixture over casserole. Sprinkle bread crumbs over casserole. Bake at 350° for about 45 to 50 minutes.
Make pudding; refrigerate. Cut or tear cake into small pieces and wrap around the frozen strawberries in a large bowl or trifle bowl. Pour orange juice on top of cake. Sprinkle with desired amount of brandy. Pour pudding mixture on top of cake mixture. Top with whipped cream. Store in refrigerator.
Add eggs, applesauce and oranges with juice to cake mix. Mix ingredients well. Bake by directions on cake mix box.
Cut artichokes into quarters. In small mixer bowl, beat cheeses with an electric mixer on medium speed until well combined. Mold about 1 tablespoon cheese mixture around each artichoke heart. Cover and chill 1 hour.
Crust: Mix oleo, graham cracker crumbs and soda cracker crumbs. Pat in 9 x 13-inch pan. Bake 10 minutes at 350°.
Brown beef. Cook noodles and broccoli. Layer beef, noodles, broccoli and cheese. Pour soup over mixture and bake at 400° for 20 minutes.
In large bowl, with electric mixer at medium speed, beat sugar and margarine until creamy. Add cider and eggbeaters, beat until smooth. At low speed gradually blend flour, cinnamon, baking soda and salt. Stir in apples and nuts. Drop by spoonful 2 inches apart onto greased bakery sheet. Bake 375 degrees for 10 to 12 minutes or until golden brown. Remove from sheet. Cool on wire rack.
Beat softened butter, Blue cheese and horseradish together. Top a hamburger or steak just before serving.
Heat shortening; add onions, celery, peppers, and tomato sauce. Cook over medium heat in uncovered pot until onions are wilted. Cover and cook 15 minutes. Add sausage and green onions; cook 30 minutes. Add rice and water; cover and simmer until rice is done.
Beat together cream cheese and Marshmallow Creme until creamy. Serve with fresh fruit.
Combine dry ingredients in a large bowl. Mix oil, eggs, water, and vanilla. Add to dry ingredients and mix well. Fold in chocolate chips. Bake in a 9 x 13 pan at 350 for 30-35 minutes.
Mix milk, sugar and cooking oil and heat until warm, not hot. Heat milk solution in pressure cooker pot. Add yeast and let stand for about 10 minutes. Stir in flour and salt. Cover with damp cloth. Let stand for about an hour. Knead and form into rolls. The less flour you add while kneading, the better. Let stand for another hour. Then you can shape rolls and bake.
Cream together margarine and brown sugar. Add graham cracker crumbs and flour and mix well. Press into greased 9 x 9-inch pan. Sprinkle with marshmallows, chocolate chips and nuts. Bake at 375° for 15 to 20 minutes. Cool and cut into bars.
Allow bread to raise. Melt the butter. Mix sugar and cinnamon together (you may need more). Tear pieces of bread into balls about size of walnuts. Dip into butter and roll into sugar-cinnamon mixture. Place in Bundt pan. Pour the remaining butter over top. Bake at 375° for 25 to 30 minutes.
Slice tomatoes and fry in butter or oil just covering bottom of frying pan. Add flour, stirring to absorb oil. Add milk and bring to a boil, stirring constantly. Simmer until thick. Serve over potatoes, bread, biscuits, etc.
Mix biscuit mix according to package directions. Roll out thin, about 1/16 - inch. Spread sausage on biscuit dough. Roll up jelly roll style. Freeze about 2 hours. Slice and bake at 350° for 10 to 15 minutes or until brown.
Cook squash until tender. Add onion, bell pepper, soup, sour cream, carrots, salt and pepper. Butter casserole dish. Sprinkle layer of crumbs in bottom. Add squash and cover light layer of crumbs. Pour melted butter over top. Bake at 350° for 30 minutes.
Mix taco seasoning with beans. Layer the ingredients, beginning with beans and ending with taco sauce. Make first layer round on a serving plate. Surround finished dip with natural corn chips.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Mix chicken, corn and seasoning mix. Spread in pie plate and sprinkle with chilies and cheese, then set aside.
Cook cake according to box directions in 2 cake pans. Let cool in pan 5 minutes. Slice layers in half with long knife. Alternate layers with icing in big bowl, beginning with a small amount of icing first.
Fry onion and ground beef in a bit of oil until brown. Drain. Add drained green beans, tomato soup and tomato rice soup. Heat until warm. Pour warm mixture into rectangular casserole dish.
Cream well butter and sugars. Add eggs and vanilla. Mix well. Sift together flour, baking soda, and baking powder. Combine flour and egg mixtures. Add oatmeal, rice krispies, and coconut. Drop by teaspoonfuls about 2 inches apart on a greased cookie sheet. Bake at 350 for 8-10 minutes or until lightly browned.
Brown beef and onion together. Add paprika, pepper, salt, mustard and chili powder. Stir into browned meat. Add water and oil and stir. Cook for 3 to 4 hours, then add enough flour to thicken to your likeness. For a small amount, third the recipe.
Dissolve yeast in warm water in large mixing bowl. In another bowl, mix milk, oil and honey. Gradually stir into yeast and water. Add 4 cups flour and stir; beat for 3 minutes. Add 4 more cups flour; beat until stiff. Knead 12 minutes. Place in a greased bowl; cover with cloth. Let rise in a warm place (85°) for 40 to 60 minutes. Punch dough down. Cut in 3 equal parts; shape into loaves. Place in greased loaf pans. Cover; let rise for 30 to 40 minutes. Bake at 425° for 12 minutes. Lower heat to 350° and bake for 30 minutes. Brush tops with oil or butter; cool a few minutes before turning out on cooling racks.
Brown ground chuck and onion; drain well. Add soup, chili and garlic powder. In a casserole dish, put tortilla chips and half of the meat mixture and the cheese. On top, repeat chips, meat and cheese. Bake at 350° until bubbly and cheese is melted. Serve hot with chips, sour cream and salsa.
Slice chicken breasts and place green chile strips in between. Marinate chicken breasts and chile strips in teriyaki sauce for 1 hour. Grill chicken breasts until done. Toast onion rolls on grills. Place chicken/chili strips on onion rolls and top with mayonnaise or salad dressing.
Saute onion and bacon together. Slowly add flour so as to avoid lumping. Add sugar, lowering heat. Add vinegar and water. Bring to low boil, stirring constantly (mixture looks glassy). Add potatoes (with or without skins), piece by piece, mixing well yet not mashing potatoes. Season to suit with salt and pepper. Serve hot or lukewarm. Serves six.
Cook peas as directed on package; drain. Saute onion in butter until tender. Stir in flour, curry powder, salt and sugar. Cook over low heat until bubbly. Add milk and lime juice. Heat to boiling; stir 1 minute. Add peas; heat thoroughly. Serves 4.
Melt over hot (not boiling) water the milk and chocolate chips; stir until smooth. Remove from heat. Stir in marshmallows, nuts and sunflower seeds. Spread in foil-lined 8-inch square pan. Chill until firm (about 1 hour). Cut into 1-inch squares.
Mix flour, sugar, baking powder, baking soda and salt. Stir in raisins. Combine eggs, buttermilk and shortening. Add liquid to dry ingredients until flour mixture is moistened. Turn batter into a greased loaf pan. Bake at 350° for approximately 1 hour until done.
Mix sugar, cocoa, cornstarch, salt and beaten egg yolks together in pan. Add a little milk to make smooth. Add cream and enough milk to make 2 cups. Cook over medium heat until mixture comes to	a boil and thickens. Remove from heat and add vanilla. Pour in prepared crust and top with meringue.
Mix flour, sugar, baking powder and milk. Melt margarine in baking dish and pour batter over the melted margarine. Add fruit and bake at 400° for 30 minutes. Batter will rise to top. This is delicious (try it).
Bake potatoes in moderate oven (350°) until soft when pressed, about 45 minutes. Cut off the top of one long side and carefully remove and mash the pulp. Reserve the potato cases. Add other ingredients to the pulp. Beat well and refill the cases. Bake 20 minutes at 300°.
Boil water and beer. Place shrimp in a steamer basket and sprinkle Old Bay and salt to your taste.
Preheat oven to 350°. Melt butter in saucepan. Add cornstarch and diet soda. Cook over medium heat until mixtures comes to a boil. Add apples, spices and lemon juice. Bring to a second boil. Pour into pastry shell. Bake for about 45 minutes. Serve with whipped cream, ice cream or cheese.
With mixer, cream together butter, sugar and vanilla and almond extracts. Beat in eggs. Stir in by hand the flour, salt and soda. Chill overnight (12 hours).
(I use 2 1/2 cups chicken broth instead of granules and water.)
Melt together chocolate and butter. Mix flour and sugar; add eggs one at a time stirring as little as possible. Add chocolate mixture, vanilla and pecans. Bake in muffin pan for 25 to 30 minutes at 325°.
Brown bacon and crumble. Brown onion and green pepper. Add flour, then stir in tomatoes. Add brown sugar, vinegar, dry mustard and Worcestershire sauce. Cook for 1/2 hour. Add green beans. Put in heated casserole. Heat 5 to 10 minutes at 375°. Put crumbled bacon on top before serving.
Place uncooked Gorton's Fillets in the bottom of an ungreased baking dish. Mix all ingredients except cheese and spoon evenly over fillets. Cover & cook in the oven at 375 for 25 minutes. Top with cheese. Makes 6 servings.
Preheat broiler if manufacturer directs. In cup, mix Dijon mustard, prepared white horseradish and the crushed garlic clove. Place steak on rack in broiling pan. Place pan in broiler at closest position to source of heat; broil steak 10 to 12 minutes for medium-rare or until of desired doneness; with tongs, turn steak once. Spread mustard mixture evenly over steak and broil 1 to 2 minutes until golden. Cut steak into thin slices to serve. Makes 4 servings.
Rinse fish in cold water. Combine bread crumbs and cheese. Roll fish in mixture.
Steep garlic in oil overnight; remove and discard. Remove crusts from bread; cut bread into small cubes. Saute bread cubes in 1/4 cup of the garlic oil in a large skillet until golden brown. Drain on paper towel.
Beat all ingredients one minute on high speed. Pour into a well-greased pie tin and bake at 350° for 50 to 55 minutes.
Combine meat, onion, crumbs, pepper, sauce, catsup, garlic, seasoned salt and egg. Mix until well blended. Spread mixture over bottom of pie shell. Cut tomato in 1/2-inch slices and arrange around edge of pie. Bake 25 minutes at 425°. Sprinkle cheese over all and return to oven until cheese melts.
Combine tuna, apple, onion, walnuts, salad dressing, lemon juice, salt and pepper. Spread on bread; top with cheese slices. Broil until cheese is melted.
Mix ingredients. Bake on ungreased cookie sheet at 375° for 9 to 11 minutes or until brown.
In medium bowl, blend flour, milk, egg and margarine. Let stand 30 minutes.
Put chicken into 12 x 9 x 2-inch glass pan. Put cooked broccoli on top of chicken. Mix 1 can of milk with both cans of soup and pour over broccoli. Put prepared Stove Top stuffing on top. Bake in oven for 20 minutes at 350° or longer if not heated through.
In a large pot, crumble ground beef and add all the ingredients except the cheese. Cook for 1 hour over low heat, stirring now and again. During the last 5 minutes or so of cooking, add the cup of shredded cheese, mixing it into the minestrone. When serving, you can add some shredded cheese on top of the minestrone.
Cut crab meat up or shred. Combine with mayonnaise, celery and onion. Serve on lettuce or as a sandwich filling.
Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or until chilled.
Spread pie filling over the bottom of a 13 x 9-inch pan. Sprinkle cake mix over the top as evenly as possible. Combine beaten eggs, vanilla and oil. Add walnuts and pour this mixture over the cake mix. Stir until well blended. Bake in a 350° oven for 40 to 50 minutes. Serve warm with whipped topping or sweetened whipped cream.
Grease 10 x 13-inch pan. Layer bottom with marshmallows, then prepared cake mix. Sprinkle on jello granules. Next spoon on berries, then drizzle water or juice over entire cake. Don't stir. Preheat oven to 350°. Bake 55 minutes. Serve with more berries and Cool Whip. Store in refrigerator. Can be frozen. "A real sweet treat!!"
Heat oven to 250°. Mix Kix, Cheerios, pretzels and nuts into a large baking pan. Melt butter in microwave or small pan. Stir in Worcestershire and salts. Pour butter mixture over cereal mixture. Stir and salt lightly. Bake 30 minutes, stirring carefully with wooden spoon. Makes 3 cups.
Boil milk. Set off heat and add chopped onion, salt and butter. Dissolve yeast in 1/4 cup of real warm milk. When cool enough to put finger in, put yeast in mixture. Add flour. Put in a warm place to rise until it doubles in size. Work down real well with greasy hands. Put in loaf pans and let rise again until it doubles in size. Bake at 400° for about 20 minutes.
Heat oil over medium heat. Add broccoli and garlic; saute 3 to 4 minutes or until broccoli is tender. Stir in water, bouillon cubes and red pepper. Cook 2 minutes or until bouillon cubes are dissolved. Add pasta and toss to coat.
Mix together. Melt butter in a 9 x 13-inch pan. Pour in mix. Bake at 350° until done.
Preheat oven to 325°. In small saucepan combine raspberries and cornstarch. Cook and stir until thickened and clear. In medium bowl beat egg yolks with Eagle Brand, ReaLemon juice and if desired, food coloring. Pour into crust; bake 30 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped cream. Garnish as desired. Refrigerate leftovers. Makes 1 pie.
Beat with mixer until smooth. Serve with fresh vegetables: celery, carrots, cucumbers, broccoli, and/or cauliflower.
Spread toast with oleo or butter. Sprinkle with mixture of sugar and cinnamon. Put in microwave oven for 3 to 5 minutes, until sugar and cinnamon turn dark. Slice with an "X" from corner to corner and produce four equilateral triangles per slice. Serve with a smile.
Mix cake mix, 1 package instant pudding, eggs, club soda, oil and nuts as you would to make cake. Bake at 350° for 30 to 35 minutes. Let cool. Mix milk, Dream Whip and 1 pudding mix and frost.
Combine ingredients, mixing well at medium speed until well blended. Serve on fruit. Makes 1 1/2 cups.
Combine first seven ingredients in Ziploc bag. Marinate for several hours in refrigerator. Prepare grill. Place steak on grill rack coated with cooking spray; grill for 5 minutes each side or until desired degree of doneness. Let stand 10 minutes. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. Serve with thickened marinade.
In a shallow bowl, combine crackers and Italian seasoning. Dip each chicken breast in egg product and coat with cracker mixture. Set aside.
To starter, add sugar, oil, salt, warm water and flour. Set aside and let rise for 8 hours. Roll out dough into rectangle, 15 x 9-inch. Spread with melted butter and sprinkle with cinnamon, brown sugar and chopped nuts. Roll dough (begin west side). Pinch ends of dough and turn under. Stretch roll to make even. Cut roll into 15 slices. Place slightly apart on baking pan or 3 round cake pans or muffin pans (greased). Let rise for 4 to 5 hours. Bake at 350° for about 20 minutes.
Heat chocolate pieces until melted, stirring often. Stir in sour cream until smooth. Cut cake in half, horizontally. Spread with 1/3 of frosting; sprinkle with 1/3 of crushed candy. Top with second layer. Frost cake; sprinkle candy on top. Serves 8 (380 calories per serving).
Preheat oven to 450°. In a large bowl, sift dry ingredients and cut in shortening.
The leg of lamb can be stuffed, rolled and tied the evening before the dinner, covered slightly with waxed paper and refrigerated. This version also includes oven roasted potatoes, baked with the lamb and basted with the accumulated drippings. Serves 10.
Pour peaches in loaf pan; add cake mix on top of peaches. Pour butter over cake mix. Bake 30 minutes at 350°.
Mix cream cheese and sweetened condensed milk. Mix pecans, butter and coconut in saucepan and cook on medium heat until golden brown. Cool this mixture. Fold in Cool Whip into cream cheese mix. Layer cheese mix, coconut pecan mix; drizzle caramel over this. Then repeat. Freeze pies. Thaw 10 minutes before serving.
Cream the sugar and butter. Add eggs and beat until fluffy. Sift together the flour, salt, cocoa and soda. Add milk and beat, adding vanilla, almond and boiling water. Mix until smooth. Pour in 5 layers and bake in moderate oven.
Beat eggs and add to water, sugar and yeast. Sift in 3 cups flour and mix well. Add shortening and salt. Add 4 cups flour. Knead well. Let rise until double. Punch down and make out into rolls and let rise again until double. Bake at 400° until brown.
Preheat oven to 350 degrees. Combine all ingredients. Mix well. Press firmly into ungreased 8x4x2 meatloaf pan. Bake at 350 degrees about one hour. Let stand five minutes before slicing.
Mix well. Pour in well-greased skillet or muffin tins (makes 24). Bake at 375° until golden brown.
Place biscuits on ungreased pan. Press each biscuit into small individual crusts. Spread on sauce. Apply onions, mushrooms, peppers and cheese. Bake at 350° until done.
Blend shortening and sugars. Beat in vanilla and eggs. Mix flour into the sugar and egg mixture. Stir well. Stir in 1 cup of M&M's. Reserve remaining candies for decorating. Drop from teaspoon onto ungreased cookie sheet. Decorate tops of cookies with remaining M&M's as desired. Bake at 375° for 10 to 12 minutes, or until brown.
Combine butter and sour cream; mix until smooth. Gradually stir in flour. Stir until blended. Spoon batter into a 1 3/4-inch muffin pan, filling each with 1 tablespoon of batter. Bake at 350° for 25 to 30 minutes. Yields 3 dozen.
Cream butter and sugar. Beat in eggs, one at a time. Sift together flour, baking powder, salt and cinnamon. Add dry ingredients alternately with milk, mixing well after each addition. Add raisins, if desired. Spoon into greased muffin pans. Bake at 350° for 20 to 25 minutes.
Heat rhubarb in water. Add sugar. Mix gelatin in hot rhubarb. Add pineapple and nuts. Congeal.
Melt Milky Way bars and 1 stick butter in saucepan. Set aside; cream sugar, eggs and remaining butter together. Add flour, baking soda and buttermilk alternately to mixture. Add melted Milky Way bars and pecans. Pour into a greased 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes. When cool, frost with your favorite light chocolate icing.
Preheat oven to 350°. Beat well the shortening, white sugar, brown sugar and eggs with electric mixer. Add flour, baking powder, baking soda and salt. Stir in coconut, Rice Krispies, oatmeal, vanilla and pecans. Spoon walnut size drops of dough onto ungreased cookie sheet and bake for 10 to 12 minutes.
Place ribs in shallow pan meaty side up. Cover with thin slices of lemon and onion. Roast at 450° for 30 minutes.
Spread each tortilla with a layer of cream cheese. Sprinkle with Cheddar cheese, salsa, onions and olives. Top with avocado slices. Roll up as tightly as possible and place seam side down on a flat dish. Cover with plastic wrap; refrigerate overnight.
Trim fat from steak. Cut into strips. Put vegetable oil in frying pan and cook strips of steak over medium heat until done. Mix garlic salt, cream of mushroom soup and juice from mushrooms in large bowl (makes gravy-like sauce). When steak strips are done, pour sauce on them. Cut onion in 1/4-inch rings and lay on top of sauce. Pour mushrooms on top. Cover and let simmer until ready to eat. Serve on a bed of rice.
Sift flour, sugar, salt and cocoa into 9 x 13-inch pan. Make 3 wells in dry ingredients. Add oil in first well, vinegar in second well and the vanilla in the third well. Pour water over ingredients and mix. Bake at 350° for 35 to 40 minutes.
Put angel food cake mix in bowl. Add crushed pineapple, juice and all to mix. Cook on bottom rack at 350 degrees for 40 minutes. Let cool and cover with cool whip.
Heat oven to 350°. Grease pie plate, 9x1 1/4 inches.
In small saucepan combine wine and cinnamon stick, bring to a boil and reduce to 1/4 cup, stir in honey and chill.
Mix as other pound cakes. Put into cold oven. Turn oven to 300° and bake for 1 1/2 hours.
Drain vegetables. Add onion. Pour vegetables into bowl. Add sugar. Mix vinegar and oil. Pour over vegetables. Let stand overnight before serving.
Mix and let set 1 hour, then roll and cut. Let rise a little. Usually by the time you get them cut, the first ones are ready to fry. Fry at about 375° and then glaze them.
Melt chocolate and butter over hot water. Mix sugar with eggs and beat until lemon-colored. Add flour, baking powder and salt, which have bene sifted together 3 times. Mix in chocolate. Add vanilla and nuts. Pour into greased wax paper lined pan, size 10 x 7-inch. When baked, cut at once into 2-inch squares. Bake at 375° for 25 to 30 minutes.
Cook sausage in skillet until browned, stirring to crumble; drain. Place hash browns in a lightly greased 13 x 9 x 2-inch baking dish; sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well. Pour over top of green pepper layer. Bake at 350° for about 50 minutes. Serves 8 to 10.
Mix all ingredients together. Chill, then place in a cut out whole pumpernickel loaf.
Sift flour. Add baking powder and salt, then sift again. Cream butter and sugars until light and fluffy. Add eggs, nuts and vanilla. Add the flour mixture gradually, mixing well. Shape into rolls, 1 1/2 inches in diameter. Roll in wax paper; chill overnight. Cut into 1/2-inch slices. Bake on an ungreased baking sheet at 450° for 5 minutes.
Season pork chops with salt and pepper. Brown on both sides in a skillet. Pour soup over vegetables. Remove fat from skillet and add water to rinse and scrape particles from bottom of skillet. Pour this over vegetables. Sprinkle with thyme. Place pork chops on top. Bake at 350° for 1 hour.
Combine onion soup mix and sour cream. Fold in remaining ingredients. Good with potato chips.