HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak wild rice overnight or for four or five hours; drain. Add ingredients; cover. Bake at 350° for 1 hour. (May be made ahead.)
Mix egg yolks with pumpkin and milk. Mix in flour and sugar. Beat egg whites until stiff. Fold egg whites into pumpkin mixture. Pour into pie shell. Sprinkle with cinnamon. Bake at 350° for approximately 30 minutes.
Steam chickens in small amount of water until meat falls off bones. Do not let water boil away completely as you will need it. Cook on low fire. Make a roux using the stick of butter and enough flour to take up grease. Add the onions to roux. Cook until onions are clear. Add remaining chopped seasonings and saut. Add chicken broth to make a gravy. Adjust seasoning salt and pepper. Pour gravy over deboned chicken (which has been placed in a large casserole dish). If needed, add more water. Cook in slow oven (250° to 300°) for 3 hours.
Layer green beans, corn, water chestnuts and onion in a casserole dish. Mix the soup and sour cream together; spread over top of vegetables. Sprinkle cheese on top of soup mixture. Crush Ritz crackers and mix with melted margarine. Spread over top of casserole. Bake in a 350° oven for about 45 minutes or until bubbly and lightly brown. Serves 10 to 12.
Cream together butter, peanut butter and sugars until smooth and creamy. Add eggs, milk and vanilla, blending well.
Combine all ingredients and pack into 9 x 5-inch loaf pan. Bake uncovered at 350° for 1 and 1/2 hours. Yield: 8 servings. Carbohydrate 22 g, protein 23 g, fat 35 g, calories 500.
Grease 13 x 9 x 2-inch pan. Mix all ingredients. Spread in pan and bake for 25 minutes at 350°. Can be made ahead and frozen.
Put meat and vegetables into large, round baking dish (Dutch oven). Spread soup over meat and veggies. (No need to stir.) Sprinkle pepper over all. Cover and bake for 4 hours at 275°. Remove from oven.
Mix together the first eight ingredients. Bring the remaining ingredients to a boil. Cool and pour over mixed vegetables. Refrigerate overnight. Serve cold.
Mix all ingredients. Place in oven at 325° until hot. Serve with crackers and/or raw vegetables.
Brown sausage and place in a 3-quart greased casserole. Brown and saute celery, onions and peppers in 3 tablespoons sausage drippings. Dissolve soup in boiling water. Place all ingredients, except almonds, in casserole and mix. Bake at 350° for 1 hour. Take out, stir and top with slivered almonds. Bake until toasted. Serves 8 to 10.
Bake potatoes in hot oven (425°) for 1 hour or until tender. Scoop out potatoes with a spoon being careful not to break shell. Mash potatoes and add salt, margarine and milk. Mix well. Put mashed potatoes back into shell. Sprinkle with bacon bits and cheese and put back in oven for 20 minutes at 400° or until top is brown; cheese is melted. Cheese and bacon can be left off. Add anything else, just plain butter on top, parsley, paprika.
Beat the eggs together. Add cottage cheese; beat with mixer until creamy. Add margarine, flour, baking powder, salt and pepper. It looks like cake batter. Add cheese and whatever else you want in it. Put in ungreased 9 x 13-inch dish. Bake at 400° for 15 minutes; turn down oven and bake at 350° for 40 minutes.
Saute garlic in hot oil in medium saucepan over medium heat until golden brown, stirring constantly. Blend in flour. Gradually stir in juice from clams, parsley, wine, salt and pepper. Reduce heat to medium-low and simmer 2 minutes while stirring. Stir in Prego sauce and simmer 10 minutes, stirring occasionally.
Cook carrots and broccoli on High in microwave for 8 minutes (in a casserole dish). Pour corn over carrots and broccoli; layer on French fried onions and sprinkle with cheese. Heat in microwave until cheese melts.
In large bowl, beat eggs and mix with oil. Coat the apples well with this mixture. Pour into a greased loaf pan and bake at 350° for 1 hour. Makes 1 loaf.
Preheat deep fryer half full of oil. Drain all but 1/4 cup of liquid off the salmon or tuna and set aside, then put the salmon or tuna in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. You may use a dash of pepper, but no salt. Mix well. Add the baking powder to the liquid that was set aside and beat well with a fork or whisk until frothy (this is an important step and this mixture can't "sit"). Pour into the fish and stir until well blended.
Mix milk, lemon juice, pineapple, coconut and pecans. Fold in whipped topping. Divide between the two pie shells. Garnish with cherries. Cherries may also be added to the pie mixture. Chill until set.
Cook sugar and syrup on low heat until bubbly. Mix in corn flakes and peanut butter.
Measure the first two flours with yeast and set that bowl aside. Measure rest into another and dissolve with the hot water. When lukewarm, add the flour with yeast in. Measure in 4 cups flour and mix 1/2 minute on low and 3 minutes on high speed. Add more flour and work into a nice smooth dough ball. Put into a pan to rise until double. Push down. Rise again to double. Turn onto a pastry cloth or what you use. Work some and divide into 3 to 4 loaves. Place loaves into greased pans and rise again. Bake in a 350° to 375° oven for 45 minutes. Remove to a rack to cool. Makes 3 to 4 loaves. (Yes, it is turned out of pan.)
In large bowl, mix salad oil, lemon juice, chili powder and salt. Gently stir in beans, green chilies and diced avocado. Arrange lettuce leaves on dinner plates; top with salad.
In skillet, brown the beef with the onion and other ingredients. Add 1 cup of water (cold) with 3 tablespoons corn flour; when it is cooked, spread into a Pyrex pie dish. For topping, boil the corn for 5 minutes, then drain and mash in a food processor. Spread mashed corn over the top of the meal. Bake in oven at 350° for 40 minutes or until a crust forms on the top.
Mix all together with beater. Spread in pie plate and sprinkle with curry powder and paprika. Slivered almonds optional. Bake at 350° until hot. Serve with crackers.
Butter flat baking pan. Sprinkle cut up dried beef in bottom of pan. Wrap chicken breast in bacon. Place on top of dried beef. Mix soup and sour cream and spread over chicken. Bake at 275° for 3 hours. Baste occasionally. Do not salt. Do not cover.
Mix gelatin according to directions; add thawed strawberries and allow to congeal. Stir in angel food cake that has been torn into small pieces. Fold in whipped topping. Refrigerate.
Slice cucumbers. Combine milk, flour, salt and pepper. Batter cucumbers in meal mix. Fry in shortening or oil until brown on both sides.
Continue as you would with your own biscuits. If you like, brush 'em with butter for Popeye's type biscuits. After mixing the above, knead on a floured board (using some of the dry biscuit mix) and "pinch off" amount and place in a lightly greased pan. Cast iron skillets give your biscuits a good "crusty" bottom. Bake as directed on the box.
Brown hamburger and drain; add 1/2 cup of water and taco seasoning mix. Simmer 15 minutes. Melt Velveeta over low heat (or microwave). Add cheese soup and cook until smooth. After hamburger has simmered, add cheese mixture and Ro-Tel and heat together. Serve over tortillas and enjoy.
In a large Dutch oven, warm oil on low/medium heat. Add chicken pieces, cooking 6 to 8 minutes. Add all remaining ingredients, except vinegar. Cook on low/medium heat, covered, stirring every 30 minutes, for 2 1/2 to 3 hours. In last 30 minutes, add vinegar. Serve over white rice or spaghetti. Serves 3 to 4.
Husk the corn; remove silk and scrape kernels and pulp from the cob. If you use the frozen corn, thaw well before scraping. There should be about 1 1/2 cups corn and pulp.
Soak green peas overnight. Cook meat with bouillon cubes 1 hour (when using bones, strain broth). Add onions, celery, carrots, parsley, pepper and meat cut from bones. Add green peas and boil at medium heat, stirring continuously, until the peas are soft and fully cooked. Add the sliced smoked sausage. Season to taste (pepper, salt, bouillon cubes). Soup has to be thick. Serve with croutons.
Boil together 20 minutes and cool. Add flour (sifted with soda and salt) and eggs. Add fruit mix and dates if desired. Bake at 350° for 1 hour or until done.
Combine sugar, milk, salt, chocolate and corn syrup in saucepan. Cook and stir over low heat until sugar dissolves. Cook slowly to soft ball stage (228°). Stir frequently. Remove from heat. Add butter; cool mixture to 110° or lukewarm. Beat in vanilla and walnuts on high for 3 minutes or until mixture is no longer shiny. Pour into a buttered 9 x 9 x 2-inch pan. Cool. Cut in squares. Makes 4 dozen pieces.
Mix all ingredients in blender until smooth. Pour into 12 foil or paper-lined muffin cups. Freeze until solid. Thaw at least 15 minutes before serving.
Prepare fruit and mix with 1 cup sugar. Preheat oven to 350°. Put margarine in very deep baking dish and set in oven to melt. Stir up batter of 1 cup sugar, flour, baking powder, salt and milk. Pour over melted margarine. Do not stir. Pour fruit on top. Do not stir. Bake 45 minutes to 1 hour.
Combine sugar and 1 tablespoon butter. Stir in rhubarb and spread mixture in a greased 9 x 12-inch baking dish. Combine 4 tablespoons butter, 2/3 cup flour and brown sugar. Cut into crumbs with pastry blender or fork and spread over rhubarb mixture. Bake in preheated 350° oven for 30 minutes. Serve warm or cold with rich milk or cream. Turns out something like an impossible pie.
Boil chops in water in large pan until tender. Remove from heat and set aside to cool. Make corn bread according to package directions on package. Save water that pork chops were cooked in.
Stir the first 4 ingredients; set aside. In large bowl with mixer at medium speed, beat the margarine and peanut butter until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly; decorate with candied cherries, or flatten with fork dipped in colored sugars. Bake in a 350° oven for 12 minutes, or until lightly browned. Remove from cookie sheets; cool on rack. Makes 6 dozen.
Saute onion in butter. Mix all ingredients and place in 9 x 13-inch greased casserole dish. Top with 1/3 cup butter and 1/2 stack pack Ritz crackers, crumbled. Bake at 350° for 20 to 30 minutes. May be made ahead of time and frozen without topping and baked later. Very good.
Preheat oven to 350°. Cook spinach until barely tender. Drain well. Stir soup and sour cream together. Add remaining ingredients to soup and sour cream mixture. Spoon into 1 1/2-quart casserole. Sprinkle with bread crumbs. Bake for 30 to 35 minutes.
Cook brown sugar, water, flour and egg yolks until firm; add pineapple.
Grind all ingredients (except buns) together. Hollow out buns; fill buns and wrap each in foil. Heat in oven 1 hour at 250°.
Cream butter and sugar together, then beat in the eggs. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Add this dry mixture to the wet mixture. Mix very well, then add the bananas and vanilla. Stir in the nuts. Divide the mixture evenly into two 8 x 4 x 2 1/2-inch greased bread pans and bake at 350° until the loaves are browned and a cake tester inserted in the center comes out clean. This should take approximately 1 hour. Remove bread from pans and cool. Excellent!
Mix milk, butter, sugar and marshmallows. Cook until boiling; stir constantly for 5 minutes after it comes to a boil. Take off heat and add chips, nuts and vanilla. Pour into buttered dish and let cool. Use the pan you want that will give you the desired thickness you want.
Wrap bacon around chicken breasts. Line a 9 x 13-inch pan with chipped beef; arrange chicken on top. Mix soup and sour cream. Pour over chicken. Cover with plastic wrap. Refrigerate overnight. Bake at 275° for 3 hours (uncovered).
Spread the cranberries in the bottom of a greased 13 x 9-inch baking pan. Sprinkle cranberries with sugar; let stand at room temperature for 30 minutes. Stir, cover with foil and bake at 350° for 45 to 50 minutes. Stir the cranberries occasionally by carefully lifting and turning the cranberries with a metal spatula. Chill until ready to use. Yield: 3 cups. Carbohydrate 11 g, protein 0 g, fat 0 g, calories per serving 44. One tablespoon = 1 fruit exchange.
Preheat oven to 375°. Shred cheese and mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen, uncooked.
In 5-quart pan, bring beans to boil in 7 to 8 cups water. While heating, finely chop and add all other ingredients. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until beans are soft (add water if needed during cooking). Stir, pressing spoon against side of pan to mash beans slightly. Add garlic, cumin, oregano and hot pepper; cook another 20 minutes. Cut sausage into 1/2-inch slices and add to beans; continue cooking just until sausage is heated through. Salt and pepper to taste. Garnish with chopped onion, fresh chopped cilantro and/or sour cream.
In large heavy skillet with lid, add olive oil, then chopped sweet potato and onions. Stir until coated with oil and add 1/2 cup water. Cover with lid and cook over medium heat until vegetables are tender.
Place layer of graham crackers in a 13 x 9 x 2-inch dish (don't crush). Mix the next 4 ingredients. Pour small amount over crackers. Do another layer of crackers and pudding, then another layer of crackers and pudding. Chill. Melt frosting in microwave; pour over pudding. Chill again. Can be served while frosting is warm.
Layer in casserole dish in order. Heat through in microwave. Serve with tortilla chips.
Mix graham cracker crumbs and butter. Press into a 9 x 13 x 2-inch pan. Sprinkle on chocolate chips, butterscotch chips, coconut and nuts. Drizzle can of condensed milk over top. Bake at 350° for 25 to 30 minutes.
Combine mayonnaise, milk, mustard, salt and pepper; mix. Add remaining ingredients. Reserve 1/2 cup of cheese. Mix well. Spoon into 1 1/2-quart casserole. Bake at 350° for 35 minutes. Top with reserved cheese; continue baking until cheese melts.
Mix well. Press in dish or pan and bake at 350 degrees for 15 minutes. Cool.
Beat cream cheese and condensed milk together. Add lemon juice and Cool Whip. Stir in raspberries and freeze.
Roll chicken in flour and brown in margarine. After all the chicken is cooked, return it to the pot. Pour wine, shoyu, salt and pepper to taste. Add the milk. Cover pot and let it steam or simmer for 40 minutes or until tender.
Combine first 4 ingredients. Pour into pie crust, spread evenly. Spread cherries evenly over mixture and chill.
Mix together flour, baking powder and salt; set aside. Mix sugar and butter together in mixer on medium speed until smooth. Add eggs, vanilla and canned milk. Add flour mixture until mixed good. You can separate dough into 2 parts and roll like log into wax paper. Chill and cut. Bake at 350° for 8 to 10 minutes.
In saucepan, heat cream cheese until soft. Add all other ingredients (except bread) and heat thoroughly. Arrange chunks of bread on baking sheet and bake until crispy. When mixture is heated, put into fondue pan (works best if it stays warm) and use the bread chunks to dip.
Cook broccoli according to package. Do not add salt. Drain broccoli and chop up. In mixing bowl, mix soup, mayonnaise, onion, egg, Cheddar cheese, Season-All and milk. Stir in broccoli.
Combine ingredients; bring to a boil and let boil 3 minutes. Remove and pour in baked pie shell and let cool; top with Cool Whip.
Cook noodles in boiling salted water until tender; drain and rinse in cold water. Combine mushroom soup, milk, salt and poultry seasoning and heat. Blend cheeses and beat well; add olives, onion, pepper and parsley. Blend well. Place half the noodles in a 9 x 12 x 2-inch baking dish. Spread with half the cheese mixture, half the Proteena and half the soup. Repeat layers. Top with buttered crumbs and bake in a 375° oven for 30 minutes. Garnish with pimiento. Let stand 10 minutes before serving.
Cook a regular size sheet cake from a box of yellow cake mix. You may leave cake in the pan. Using a wooden spoon handle, make holes all over the cake. Pour Eagle Brand milk and cream of coconut over the entire cake. Spread Cool Whip on cake and sprinkle with coconut. Place cherries on top of cake and keep refrigerated. Delicious!
Combine all ingredients lightly. Reserve 1/2 cup noodles for topping. Place in greased 1 1/2-quart casserole. Top with noodles; bake at 325° for about 40 minutes. Makes 6 servings.
Beat eggs; add sugar, shortening and pumpkin. Sift remaining ingredients. Lightly grease and flour jelly pan. Add dry mixture to pumpkin mixture. Put in 11 x 17-inch jelly pan; bake 25 minutes at 350°.
Mix this together well. Bake in 4-quart casserole. Cover meat loaf with ketchup topping. Bake at 325° for 1 hour.
Place oranges in a bowl. Fold in the cool whip. Just before serving fold in pecans.
In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, for 1 minute. Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about 1 minute. Serve immediately.
Mix softened cream cheese, chipped ham and beef together. Add diced green onions. Shape into ball and refrigerate. Wallah!
Combine dissolved bouillon cubes, soy sauce and cornstarch. Brown the beef and onion in a large skillet; break beef apart to a crumbly mixture and brown thoroughly. Add the water chestnuts (with juice), the broccoli and carrots. Pour the bouillon, soy sauce and cornstarch mixture over all. Bring to a slight boil, then lower heat and let simmer until vegetables are tender (about 15 to 20 minutes). Stir occasionally while cooking. Serve over cooked rice and add soy sauce to taste. Makes about 4 generous servings.
Melt Crisco in skillet over medium heat. Add flour. Stir until dark brown. Add water. Cook until desired thickness.
Mix sugar, butter and water in a large heavy saucepan. Cook on high heat, stirring until sugar is dissolved. Reduce to medium-high heat and cook until tan, 276° (285° sea level).
Using a 32-cup coffee pot, place sugar, salt, cloves and cinnamon in the basket. Pour juices and water into pot and perk until hot.
Combine brown sugar, shortening and flour. Save 1/2 cup of mixture. Bring water to boil. Add baking soda. Stir in molasses. Add beaten egg. Mix together, then add crumbs and liquid together. Pour into pie crust and top with remaining 1/2 cup crumb mixture. Bake at 350° for 55 minutes.
Mix dough ingredients and knead enough to make a workable dough. Grease 2 large baking sheets and 2 small ones. Divide the dough between them. Greasing your hands enables you to spread dough out easier over each baking sheet.
Boil the sugar, cornstarch and water. Make a thick paste. Let cool. Take the egg whites and whip until peaked. Add paste and beat until foamy. Gradually add the sugar and pinch of salt (vanilla flavoring is optional). Seal meringue to crust and bake at 325° for approximately 25 minutes.
Grease and flour 10 to 12-cup Bundt pan. In large bowl, combine eggs and water. Add remaining ingredients. By hand, stir until combined. Pour into prepared pan. Bake at 350° for 80 to 90 minutes until toothpick inserted into center comes out clean. Cool 15 minutes inverted on cooling rack. Cool completely. To store, wrap tightly in foil or plastic wrap. Store in refrigerator. This freezes well also.
Pour milk on crumbs and let stand. Butter baking dish and put in macaroni; add remaining ingredients to milk mixture and pour over macaroni. Bake at 325° for one hour.
Fry the salt pork until it is crisp. Add the onion, green pepper and celery and cook until the mixture is pulpy. Add tomato paste and cook until most of the liquid in the pan has evaporated. Add the drained pigeon peas, thyme, salt and pepper and cook for a further 2 minutes. Pour in the rice and add water to cover. Cover the pot tightly and allow the mixture to simmer until all the liquid has evaporated.
Put all dry ingredients into large bowl. Mix hot water with molasses. Combine with dry ingredients. Add shortening and egg. Stir with spoon until blended. Drop by tablespoonful onto ungreased cookie sheets. Bake at 375° for 10 minutes.
Cook noodles following package directions; drain. Cook hamburger. Add oregano to spaghetti sauce. In greased 3-quart baking dish, make layers in order. Use 1/2 spaghetti sauce, layer of noodles, hamburger, cottage cheese, rest of spaghetti sauce, another layer of noodles, then sliced Mozzarella cheese.
Cook turkey breast, after wrapping in foil, adding salt and basting with margarine. Continue to baste as turkey bakes. Cool turkey and chop. Add salad dressing, pickle relish, boiled eggs and diced celery.
Drain syrup from pineapple; add enough water to make 1 cup liquid. Heat to boiling; add gelatin and stir until dissolved.	Stir in sherbet and cool. When mixture begins to thicken, add peeled diced banana, almonds and pineapple. Chill until firm. Serve on salad greens. Yields 6 servings.
Mix ginger ale, lemonade and pineapple juice. Just before serving, pour in choice of pop and ice cream.
Prepare jello and boiling water, let cool. Cream together cream cheese, sugar and vanilla. Whip Pet milk until it looks like whipped cream. The milk must be very cold to whip. Put it in the refrigerator overnight before whipping. Add jello mixture to the cream cheese mixture and then add it all together to the whipped milk. Use large pan for the crust and keep refrigerated. Reserve some of the cracker mixture to sprinkle on top.
In a bowl, mix together dry ingredients. Set aside. In a second bowl, beat eggs slightly. Beat in crushed bananas and melted butter or margarine. Add flour mixture and stir just enough to combine. Fold in nuts. Turn into a buttered 9 x 5 x 3-inch loaf pan. Bake in a preheated 350° oven for about 55 minutes.
Remove mushroom stems and mince finely. Combine butter and garlic in small saucepan and heat slowly until butter is melted, stirring occasionally. Coat mushroom caps with mixture. Set on baking sheet. Preheat broiler. Combine clam juice and minced mushroom stems in small saucepan over medium heat and cook until tender. Add clams, bread crumbs, parsley, salt and pepper; heat. Divide evenly among caps. Broil 6 inches from heat until lightly golden and heated through, about 5 to 8 minutes.
Melt oleo. Mix nuts, sugar, flour and oatmeal together. Pour oleo	over mixture and mix well. Put in a 3-quart Pyrex dish (13 x 15-inches). Pat down well. Bake 15 to 20 minutes at 350° or until lightly brown. Cool completely, then break into crumbs.
Saute garlic in oil. Add tomatoes and seasonings. Simmer for 10 to 15 minutes. Pour over pasta. Stir in Ricotta cheese. You may substitute 1/2 cup shredded Mozzarella for the Ricotta cheese.
Dissolve sugar, syrup and salt in hot water. Cook, without stirring, to 248° or to boil stage. Wash down any crystals that may form on the sides of the pan during cooking. Remove from heat and pour slowly over the stiffly beaten egg whites, beating constantly with a wire whisk. Add vanilla and continue beating until mixture will hold its shape when dropped from a spoon. Drop by spoonfuls or spread on a buttered pan and mark squares. Very good when dipped in chocolate!
Mix flour, salt, butter and cream cheese together, as for pie crust, by cutting in shortening with a fork. Roll out paper thin on a floured board. Blend liverwurst and lemon juice. Spread mixture onto rolled pastry. Roll up dough as for jelly roll; wrap in wax paper. Refrigerate or freeze. Cut into thin slices. Bake at 450° for 10 to 12 minutes.
Cut bread into the size you would like your croutons to be. Place cut bread into a large bowl. Melt butter and pour over them and toss to coat. Then add your salad dressing mix. Toss to coat. Place bread on a cookie sheet, and bake slowly at 200 degrees for about 2 hours, stirring occasionally.