HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan cook potatoes in 1/2 to 3/4 cup water until soft. Mash potatoes in cooking water. Add 1/2 to 3/4 cup water, broccoli and bouillon cube. Cook until broccoli is tender. Add milk; heat through. Mix sour cream and flour. Slowly stir into soup mixture. Add salt, pepper and butter to taste.
Combine all shredded items in large bowl and set aside. In smaller bowl mix all other ingredients. Pour mixture over cabbage and stir. Refrigerate a few hours before serving.
Mix dressing as indicated on envelope with vinegar, water and oil. Cook spaghetti according to package directions to "al dente". Do not overcook. Chop vegetables; mix all ingredients in a large bowl. Cover bowl securely and refrigerate.
Mix all fruit; set aside. In a separate bowl, mix pineapple juice with a large box of vanilla instant pudding. Pour fruit and mix well.
Brown meat; drain. Mix sour cream, mayonnaise and taco seasoning mix in small bowl; set aside. Layer, putting beans, hamburger, then sour cream mixture, picante sauce, tomatoes, avocado dip, olives, Cheddar cheese and green onions. Chill until ready to serve.
Peel shrimp and devein. Mix milk, vinegar, baking powder and eggs. Put shrimp in mixture and soak for at least 1 hour. Remove shrimp. Sprinkle shrimp with Tony's Creole seasoning. Roll in flour and fry.
Combine soy sauce and next 6 ingredients into an 11 x 7 x 1 1/2-inch baking dish. Add chix, turning to coat; cover and refrigerate 2 hours (turning occasionally). Remove chix from marinade. Place marinated chix on lightly greased cookie sheet or pan. Broil 7 minutes on each side or until done. Yields 8 to 10 servings.
Preheat oven to 350°. Prepare a 9 x 13-inch casserole dish by brushing lightly with vegetable oil or spray with Pam.
Prepare cake mix per package directions for 2 round layers. Add cherries and walnuts to mix and bake according to package directions. Cool and frost with cherry frosting. This is a beautiful dessert for Valentine's Day, or anytime you want to please your sweetheart.
Grease a 9 x 13-inch pan. Layer as follows: All bread, all sausage, all cheeses and all mushrooms. Mix milk, Worcestershire, mustard, eggs, salt and pepper together and pour over four layers. Refrigerate overnight. Bake 35 to 40 minutes in a 350° oven. Very good served with blueberry muffins and fresh fruit salad.
In a big soup pot, put beef bone, V-8 juice, water and 1 pound crab meat. Add seasonings, green pepper, onion and celery. Simmer 1 1/2 to 2 hours. Add potatoes and frozen mixed vegetables. Cook until potatoes are tender, 20 to 30 minutes. Wait until a half hour before serving time to add the last pound of crab meat.
First boil your chicken slowly until done. Cool and debone. Then mix your soup, chicken and sour cream together. In a baking pan, lay a layer of crackers, then a layer of mixture. Repeat until mixture is gone. Top with crackers then pour cup of chicken broth on top. Bake at 350° for 35 minutes.
Combine bread crumbs and soup mix in a large plastic bag. Brush chicken on all sides with real mayonnaise. Place chicken, 1 piece at a time, in bag; shake to coat well. Arrange on rack in broiler pan. Bake in a 425° oven for 15 minutes or until tender and brown. Serves 4 to 6.
Saute macaroni, onion, green pepper and garlic in hot oil until macaroni turns slightly yellow. Add tomato juice and seasonings; bring to boiling. Cover and simmer 20 minutes. Serves 6.
Heat oven to 350°. Melt margarine in casserole dish, approximately 10 x 10-inch. Sprinkle rice evenly in bottom of dish. (Rice can be boiled for a few minutes before putting in casserole dish to assure tenderness.) Salt and pepper chicken pieces to taste and place over rice. Mix water with soups; pour over chicken. Bake at 350°, covered. Remove cover and bake an additional 30 minutes.
Cook just until mixture thickens, then add 1/2 teaspoon maple flavoring.
Toss chicken with 1 1/2 teaspoons soy sauce; set aside. Combine bouillon with cornstarch and remaining soy sauce; mix well. Prepare vegetables.
Mix flour, meal, baking powder and salt in large bowl. Mix egg, milk, onion, oil and squash. Stir squash mixture into dry mixture. Drop by tablespoonfuls into deep, hot fat heated to 360°. Fry 5 to 6 fritters each time. Drain on paper towel. Serve hot.
Heat milk in saucepan over low heat. Add chocolate syrup. Mix well. Add Kahlua to taste. Serve warm.
Mix milk in bowl with Jell-O and pudding. Add Cool Whip. Beat 1 or 2 minutes. Spoon over crust. Chill 2 to 3 hours.
Mix first 5 ingredients and let stand for a few minutes. Dissolve yeast in 1/4 or 1/3 cup warm water with 1 teaspoon sugar. Beat eggs and add to first mixture with cold water. Add flour to make stiff bread dough. Let rise. Punch down. Let rise again. Punch down and make into loaves. Let rise until double. Bake at 400° for 35 minutes. Can turn back to 375°.
Peel and cube potatoes. Boil in salted water until tender; drain. Place potatoes in long casserole dish and pour 1/2 bottle of Italian dressing to coat all of potatoes. Sprinkle onion over top of potatoes. Cover and refrigerate at least 2 hours or until ready to serve. When ready, add Miracle Whip salad dressing to coat all potatoes well (stir gently). Finish by slicing eggs over top. Serve.
Melt oleo in 2 qt. heavy saucepan. Add peanut butter and stir until blended. Remove from heat, pour in powdered sugar and shape into balls. Refrigerate for one hour. Melt chocolate over low heat. Dip chilled balls 3/4 way into chocolate, leaving small circle of ball showing at top. Place on waxed paper. Store in refrigerator.
Combine chicken and rice. Mix into this the stewed tomatoes. Cook over low heat for 10 to 12 minutes. Toss in the cut celery, onions and green pepper. Cook over low heat another 10 minutes. Add salt, pepper and nutmeg. Grease a baking dish and pour mixture into it; liberally cover the top with buttered bread crumbs. Bake for 1 hour in a 350° oven. If top gets brown, cover with foil. Serves 6.
Cream oleo and sugar for 2 minutes. Add other ingredients. Sift flour 4 times. Bake at 325° for 1 1/4 hours. Bake in Bundt pan or loaf pan.
Saute onion and celery with a little oil. Add ground beef and cook; drain. Place layers of beef, noodles and soup (mixed with water) in a 2-quart baking dish. Season and cover with cheese. Bake 20 to 25 minutes at 350°.
Cook onions and green peppers slowly in Spry until onions are yellow. Add hamburger and saute until the mixture falls apart. Add tomatoes, rice and seasoning. Arrange in large casserole; cover and bake in oven at 375° for 45 minutes or until done. Serves 8.
Soften bread in the milk. Beat the egg and add it. Mix the ground beef, onion, parsley, 1 teaspoon salt and pepper together. Combine the bread and meat mixture and form into 18 balls. Brown balls in skillet in 2 tablespoons hot oil. Drain off excess fat. Add tomato juice, water, carrots, celery and salt. Cover; simmer 45 minutes. Serve over rice, if desired.
Mix all ingredients and put in lightly greased casserole dish. Sprinkle with paprika. Bake in a 350° oven for 35 minutes. Serve with crackers or thinly sliced French bread.
Brown ground beef, onion and garlic salt in large skillet. Drain and add tomatoes, beef broth, corn, rice and chili powder. Be sure to dissolve beef cube in 1 1/4 cups water. Heat until boiling. Remove from heat; stir and cover. Ready in 10 minutes. Makes 5 servings.
Put vegetables in a large casserole. Dot with cheese. Pour soup over all. Salt and pepper to taste. Dot with butter, if desired. Bake covered at 350° for 20 to 30 minutes until butter and cheese start to melt. Mix well and bake another 30 to 40 minutes.
Wash ribs well. Sprinkle black pepper and meat tenderizer on ribs. Wrap in aluminum foil. Place in refrigerator for 1 or 2 hours. When ready, place on grill and sprinkle seasoned salt on them. Good for in or outdoor cooking.
In large bowl, mix cheese until fluffy. Gradually mix in milk. Stir in mashed strawberries and lemon juice. Fold in whipped cream. Pour into crust and freeze 4 hours. After frozen, top with strawberries. Serve cold. Keep refrigerated.
Cook broccoli according to package directions. Drain and mix in casserole with remaining ingredients, except for cheese. Sprinkle cheese over top of vegetables. Bake about 45 minutes in 350° oven.
Combine water, candies and sugar in pan. Heat until candy is dissolved. Add pears. Remove from fire. Baste often with syrup until cold. Put in a jar in refrigerator.
Combine syrup and sugar. Heat until dissolved. Add peanut butter and vanilla. Fold in Cheerios and mix well. Press in 9 x 13-inch pan. Melt chips and spread over top. Cool for 30 minutes.
Heat oven to 375°. Lightly grease 8-inch square baking pan. Mix oats, flour, sugars, espresso powder, baking soda and salt in a	bowl. Stir in semi-sweet chocolate and butter mixture, eggs, vanilla and walnuts until well blended. Pour into prepared baking pan and bake 25 to 30 minutes. Cool in pan on wire rack at least 4 hours. Sprinkle with powdered sugar and cut into squares.
Grease a 13 x 9 x 2-inch baking pan. Remove crusts from day old bread. Cut 12 doughnuts and holes from center of each slice. Tear scraps and place in a greased pan. Arrange cheese on bread scraps. Top with a layer of broccoli and then a layer of ham. Arrange bread doughnuts and holes on ham. In a mixing bowl combine remaining ingredients. Pour over ingredients in pan; cover and refrigerate 6 hours or overnight. When ready to cook, preheat oven to 325°. Place pan, uncovered, in a preheated oven. Bake 55 minutes or until custard is set. Remove from oven. Let stand 10 to 15 minutes to firm before serving.
Place all ingredients in blender or use mixer; blend well. Pour into 2 pie shells and bake 35 to 40 minutes at 400°.
Put all ingredients in large mixer bowl. Blend for 2 minutes. Then beat at medium speed for 2 minutes. Grease and flour 9 x 13-inch pan. Spread batter in pan. Smooth out. Bake in a 350° oven for 35 minutes. Remove to rack. Cool.
Combine all ingredients; mix well. Press into a 10-inch spring-form pan. Bake in preheated oven at 400° for 10 to 15 minutes.
Mix shortening, sugar and egg; add pineapple and juice, mix well. Add flour, soda and nutmeg. Mix in nuts. Chill. Drop by spoonfuls onto lightly greased pan. Bake 8 to 10 minutes in 400° oven.
Heat oil in large, heavy pot. Add each ingredient, one at a time, stirring well as each is added to grease. Stir with a wooden spoon. While it is cooling, add sugar and scent. Place in a cardboard box and cut into squares before it becomes too cold.
Mix all ingredients together and bake at 450° for 1 hour or until done. Makes a 9 x 13-inch pan full.
Put ice in container first. Pour softened orange juice and 7-Up over ice. Add sugar to taste. Makes 5 gallons.
Combine apples, sugar, cinnamon and flour and pour into baking dish. Combine brown sugar, rolled oats, flour and butter and spread over top. Bake at 350° for 40 minutes.
Beat egg yolks and egg white. Add mixed sugar and flour alternately with milk; add vanilla. Pour in unbaked pie crust and bake. Meringue may be added if desired.
Spread cream cheese evenly on bottom of 8 x 8 microwavable casserole dish. Sprinkle on diced onions; pour heated chili over onions and cream cheese. Cover with shredded cheese. In conventional oven, heat at 350° for 10 minutes. In microwave oven, heat on High 2 minutes or until cheese is melted. Let stand 5 or 10 minutes. Serve with nacho chips or corn chips.
Gradually stir lemon juice into sweetened condensed milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff. Pile lightly on pie filling. Bake in slow oven (325°) until lightly browned, about 15 minutes. Cool.
Mix together. Roll out on wax paper sprinkled with powdered sugar. Spread with peanut butter. Roll up. Chill in refrigerator, then cut into slices.
Cook and stir onions in oleo until tender. Stir in curry powder, salt and pepper. Stir in hot rice. Sprinkle with almonds and olives. Makes 4 servings.
Melt butter in 9 x 13-inch pan. Pour butter into rest of ingredients. Bake at 375° for 45 minutes.
Dissolve sugar in hot water. Add orange juice, mixed with 3 cans of water. Add juice of squeezed lemons and add the pineapple juice. Add mashed bananas. Stir well. Freeze in Cool Whip size containers. When ready to serve, thaw 30 minutes and mix with 2 liters of ginger ale.
Preheat oven to 350°. Peel and slice peaches and put in bottom of 8 x 8-inch baking pan that has been coated with nonstick spray. In medium mixing bowl, lightly beat flour, sugar and milk until just mixed. Pour over peaches. Bake in 350° oven for 35 to 45 minutes until top is golden brown.
Mix together Cool Whip, sour cream, evaporated milk and powdered sugar. Then mix together strawberries and strawberry glaze.
Combine cake mix as directed. Add pecans and coconut. Pour cake mixture into an oblong cake pan. Then mix butter, cream cheese, sugar and vanilla until smooth. Drop on top of cake mixture in spoonfuls. Cook at 350° for 50 minutes.
Warm oil in a large skillet. Press garlic cloves through garlic press into warm oil. Add chicken and stir over medium heat to coat with garlic and oil. Stir in water, tomato paste, soy sauce and lemon juice. Simmer, covered, over low heat about 5 minutes. Stir once or twice until chicken is cooked through. Add parsley. Toss with hot shells. Serves 4. Contains 471 calories and 6.1 grams fat.
Boil fryer and butt until tender. Remove all bones; season with salt and pepper. Combine all ingredients, including broth from meats. Cook for 30 minutes.
Heat all ingredients in a large saucepan until heated through. Or, place all ingredients in a slow cooker and cook on low for 8 to 10 hours.
Dissolve yeast in 2 tablespoons warm water; set aside. Mix 2 cups water, egg, oil and sugar; add to yeast mixture. Stir in flour, mixing thoroughly. Spoon into greased muffin tins. Bake 20 minutes at 400°.
Grease small cake pan. Put cherries on bottom. Sprinkle cake mix over. Pick like a pie crust; drizzle butter over and add nuts. Bake 1 hour and 15 minutes at 325°.
Combine all ingredients. Mix lightly. Serve on lettuce leaves. Garnish with wedges of tomatoes or slices of boiled eggs.
Melt marshmallows, butter and cherries (including juice) in boiler. Crumble graham crackers. Add pecans, raisins and nutmeg to cracker crumbs. Pour liquid ingredients over dry ingredients; mix well. Press into pan. Cover with wax paper; put into refrigerator for 24 hours. Remove from pan and rewrap. Place back in refrigerator until ready to serve.
Heat oven to 350°. Cream margarine and 3 tablespoons sugar. Add crushed pretzel sticks and pat into 9 x 13-inch pan. Bake 10 minutes and cool.
Heat oven to 375°. Mix broccoli, cheese and if using meat, already fried together. Spoon into greased 10 x 6-inch baking dish. Sprinkle crushed crackers on top and dot with margarine. Bake 25 to 30 minutes.
Beat eggs slightly. Add salt and milk. Flavor with vanilla or rum. Dip bread slices into egg mixture. Bread may be cut in round shapes with a doughnut cutter. Brown the bread on each side on a hot, well buttered griddle. Serve hot, sprinkled with sugar and cinnamon.
Mix all ingredients together and bake in a shallow casserole dish at 350° for 45 minutes or until done. Before removing from oven, top with grated Cheddar cheese and allow to melt.
Open package of biscuits and cut the 10 biscuits in halves, making 20 pieces. Stretch the pieces upward and sideways but try not to tear. Place piece of pepperoni in center and sprinkle Cheddar cheese on top of pepperoni. Close by pinching dough together on top and sides. Place in aluminum foil on a cookie sheet. Bake at 450° for 8 to 10 minutes. Should be golden brown.
Combine all dry ingredients. Add milk. Cook over low heat, stirring constantly until thick. Add beaten egg yolks, butter and vanilla. Mix well.
Grate cheese. Let soften, then add all ingredients except beer. Use mixer or blender to mix. Add beer slowly while mixing, using as much as needed to make spread consistency desired.
Mix together graham cracker crumbs, sugar, margarine and nuts. Press into a 9 x 13-inch pan and set aside.
Combine cheese, bread crumbs and bacon bits (as desired) over low heat until cheese is melted. Spoon onto halved triangles of crescent rolls and roll up as directed. Bake on greased cookie sheet at 375° for 11 to 13 minutes.
Cut together flour, butter and water (first 3 ingredients). Make 2 equal strips on cookie sheet 3-inches wide by length of cookie sheet. Heat 1/2 cup butter with 1 cup water. Take off heat. Add 1 cup flour. Beat until clear. Add eggs, one at a time, beating well after each egg. Add salt and flavoring. Spread on pastry crust evenly. Bake 45 minutes at 375°. Frost.
Pour water over oats, cover and let set 20 minutes. Beat butter until creamy. Gradually add sugar and beat until fluffy. Blend in vanilla and eggs. Add oats; mix well. Sift flour, soda, salt, cinnamon and nutmeg together. Add creamed mixture; mix well. Pour batter into well-greased and floured 9-inch pan. Bake at 350° for 25 to 30 minutes.
Work together and mix thoroughly. Roll into 1-inch size balls and place on cookie sheet. Bake at 350° for 15 to 20 minutes.
Put peanut butter in bowl. Cover with powdered sugar; mix. Cover with graham cracker crumbs; mix. Keep adding powdered sugar and graham cracker crumbs until tasty. Add melted butter. Spread out in pan. Cover with chocolate (melted Hershey bars). Put in freezer until chocolate hardens.
On waxed paper, combine flour, curry powder, salt and pepper. Coat both sides of pork chops. In 10-inch skillet over medium-high heat, in hot oil, cook pork chops 7 to 8 minutes until tender and golden brown on both sides.
Melt margarine. Add the remaining ingredients and bring to a boil. Baste meat -- best for chicken -- good on burgers, too.
Beat together egg and sugar. Add shortening, bananas, flour, baking soda and salt (walnuts). Bake at 300° for 1 hour in loaf pan (greased).
Mix chicken and 1/2 cup celery soup together. Spread over chicken. Cover with sage and onion croutons. Bake at 350° for 1 hour.
Combine sugar, flour and eggs. Blend, do not beat. Melt butter and chocolate in a saucepan. Add nuts and stir. Combine the two mixtures. Add vanilla. Blend only to mix well. Pour into 24 paper-lined muffin tins. Bake at 325° for 25 to 30 minutes. Yields 24 cupcakes.
Brown hamburger; drain off grease. Mix in a baking dish with Spanish rice, tomato sauce and 1 can water. Mix well. Bake in a preheated 350° oven about 45 minutes or until thickened.
Preheat oven to 375°. Let first 3 ingredients above stand at room temperature for 1 hour. Then whip the cream cheese until smooth and fluffy. Then blend together with all the ingredients, except eggs. With electric mixer, beat each egg individually into batter.
*If oranges are sweetened, drain and rinse off in water and then cut in small pieces.
Sift flour, salt, baking powder and sugar into corn meal in large bowl. Mix well. Mix eggs, corn, milk and cracklins. Add to flour mixture, stirring just until moistened. Pour into 8 x 8-inch pan that has been greased. Bake at 350° for 20 to 25 minutes.
Spray 9 x 12-inch pan with nonstick spray. Put coconut and pecans on bottom of pan. Make cake according to directions. Pour over coconut and pecans. In separate bowl, mix margarine, cream cheese and powdered sugar. Drop by spoonfuls over cake. This sinks into cake. Bake for 40 minutes at 350°.
Beat eggs. Add sugar and flour. Add melted butter, buttermilk and vanilla. Bake in unbaked pie shell at 425° for 10 minutes and at 325° for 50 minutes.
Brown meat in 2 tablespoons oil oil until crumbly. Add all ingredients and mix well. Put in a greased casserole and bake, covered, for 30 minutes. Uncover and bake for 30 minutes more. Spread one can of Chinese noodles over top. Bake 15 minutes more.
Mix sugar, sour cream and coconut and let set in refrigerator until sugar is dissolved (2 or 3 hours), stirring occasionally. Bake cake as directed on box in 2 round cake pans. Cool.
Mix the first 4 ingredients and coat by mixing in Tupperware with lid. Melt the butter and apple juice in microwave. Pour on top and cover loosely with foil. Bake at 350° for 30 to 40 minutes.
Cook noodles until slightly crunchy. Rinse cold water. Melt butter and put 1/2 aside. Heat 1/2 cream and 1/2 butter until bubbly. Add noodles and parsley. Toss until cream starts to cook off. Add rest of butter and cream, then as you toss add as much cheese as desired. Add salt and pepper if desired.
Set aside 1/4 to 1/2 cup cake crumbs for garnish. Divide remaining crumbs into 4 portions. Sprinkle 1 portion into bottom of trifle bowl or 3-quart serving bowl. In mixing bowl, combine pumpkin, spices, milk and pudding; mix until smooth. Spoon half into trifle bowl over cake crumbs. Layer with second portion of cake crumbs. Whip cream until stiff. Spoon half over cake crumbs. Sprinkle third portion of crumbs. Top with remaining pumpkin mixture; then last portion of crumbs and remaining whipped cream. Sprinkle reserved crumbs on top. Garnish with cherries. Cover and chill.
Combine margarine, sugar, corn syrup and salt in a microwavable bowl. Cook on High in the microwave until it boils or about 4 minutes. Stir three times and add baking soda and vanilla. Place popcorn in a grocery sack and pour ingredients of bowl into the sack. Stir with a wooden spoon. Cook 1 1/2 minutes on High in the microwave. Add peanuts (optional). Cook for last time for 15 seconds.
Follow directions for Orange Blossoms, substituting extract for orange juice. Instead of making the spoonfuls of fluff peak, using back of spoon, flatten into patties. This recipe makes 40 patties. May be had anytime, equals all the milk for the day and all the extract freebie.
Mix in bowl, sugar and flour. Set aside. Bring to a rapid boil, 1 stick of butter, vegetable oil, water and 4 tablespoons cocoa. Pour over flour and sugar mixture; blend well. Stir in eggs, 1 teaspoon vanilla, cinnamon, soda and buttermilk. Pour batter on cookie sheet (I use a 13 x 9-inch cake pan). Bake at 400° for 20 minutes. Take 1 stick butter, milk and 4 tablespoons cocoa and bring to a rapid boil. Remove from heat and add 1 teaspoon vanilla, powdered sugar and nuts. Pour over cake as soon as removed from oven and spread to cover entire cake.
Mix graham cracker crumbs and 1 stick melted butter. Press into a 13 x 9 x 3-inch dish. Chill. In a large bowl, mix 2 sticks butter, confectioners sugar and eggs. Beat for 15 minutes. Spread on top of graham cracker crumbs. Drain pineapple and sprinkle on top. Place sliced bananas over pineapple. Spoon Cool Whip over bananas. Sprinkle nuts on top. Arrange cherries as garnish.
Mix flour, shortening and milk to make stiff. Chill 5 to 6 hours. In saucepan let water, margarine, sugar and vanilla get hot. Roll chilled pastry thin and add apples, brown sugar, cinnamon. Roll up into long roll. Slice 1 1/2 inches thick. Add this to the top mixture. Cook 1 hour at 350°.
Cut spareribs and place in baking dish. Bake 30 minutes. Cook onion in fat until done. Add lemon juice, brown sugar, chili sauce, water, vinegar and Worcestershire sauce. Salt and pepper to taste. Pour over ribs. Bake one hour longer in moderate oven.
In a 2-quart saucepan, melt butter and cook onion and carrot until soft. Stir in flour and cook for 1 minute. Slowly stir in the bouillon. Add tomatoes, juice and salt. Bring to the boil and simmer for 25 to 30 minutes. Puree the soup in a processor or with a stick blender for a smooth texture. Stir in the vanilla. Serve hot with dill weed or basil, if desired. Makes 4 to 6 servings.
Defrost peas to room temperature. Reserve 1/2 cup of peas for garnish. In small saucepan, combine remaining peas with water, salt, sugar and pepper. Bring to vigorous boil over high heat. Cover, lower heat to medium and cook 5 minutes. Remove from heat. Strain liquid and reserve. Cool peas and place in blender with chicken broth. Cover and blend on high speed for 1 minute. Add to saucepan with cooking liquid and bring to a boil. Stir in butter with wire whisk. Taste and correct seasonings. Before serving, add 2 or 3 tablespoons of soup to cream. Garnish with uncooked peas.