HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put first 3 ingredients in saucepan. Cook until tender. Put 1 cup mixture in blender; puree and then gradually add the rest. Add instant chicken broth or cube. Then add evaporated milk; add salt, pepper, butter and curry to taste. May be served hot or cold. Serves 6.
Brown beef with diced onion and green pepper. Drain fat. Add garlic, onion soup mix, corn, salt and pepper. Mix all together and heat through. Pour into casserole dish and top with mashed potatoes. Bake at 350° for about 30 minutes until potatoes are browned.
Place in bowl in order shown with mayonnaise last. Place enough mayonnaise over mixture to cover all, leaving none exposed. Refrigerate for 24 hours. Toss before serving.
Pour margarine into a 15 x 10-inch baking pan. In a large plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat. Place potatoes in single layer over the margarine. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasonings. Bake 30 minutes more until tender. Makes 6 servings.
Bake pie shell and coat with margarine; set aside. Separate yolks and whites of eggs. Put whites in freezer part of refrigerator immediately and they will be cold enough to beat after other ingredients are mixed. Beat other ingredients together. Boil, stirring constantly; when thick, pour into pie shell.
Pound chicken breasts between waxed paper until thin. Place 1 slice of ham and 1 slice of Provolone or Swiss cheese on each. Roll up. Then roll in melted margarine and then in bread crumb mixture (bread crumbs, grated cheese and spices). Place seam side down in baking dish. Bake at 350° for 30 minutes.
Cream butter and cheese. Add sugar gradually, beating until light and fluffy. Stir in vanilla.
Heat shortening. Season and brown pork chops on both sides. Place chops in greased oven dish. Place onion rings and bell pepper on each chop. Fill each ring with about 2 tablespoons rice. Pour tomato juice around in dish. Cover with celery. Cover and bake at 350° for about 1 hour or until done.
Put basil, oil, garlic, pine nuts and salt in a blender. Blend until smooth. Put mixture into a bowl and add cheese. Mix thoroughly. Can be doubled.
Add pudding mix to Cool Whip; stir well. Add pineapple and juice, chopped nuts and marshmallows. Mix well and chill.
Drain and save juices of peaches and pineapple. Cut peaches into bite-sizes. Mix pudding with 1 1/2 cups juices. Mix Tang with pudding. (It dissolves better.) Pour over fruit and mix. Let set overnight.
Mix together. Pour into bundt pan. Bake at 325 degrees about 50 min.
Cube potatoes and cook in small amount of water until they are barely tender. Melt margarine and add flour and salt. Add milk and cook on low heat until mixture begins to thicken. Add cheese and let melt. Drain potatoes and put in greased dish. Put the onions and pimentos on top. You may sprinkle black pepper on top if you wish. Pour cheese sauce over potatoes. Cover and cook at 350° for 18 to 20 minutes. Remove cover and cook another 15 to 20 minutes.
Heat honey and cream or half and half in a pan over medium flame. Lower heat. Stir in chocolate pieces. Heat, stirring constantly, until chocolate is melted. Stir in vanilla, mint extract and creme de menthe. Pour into fondue pot; keep warm enough for dipping.
Melt butter and cheese together. Add garlic and crabmeat. Let sit until set. Spread on 4 English muffins. May freeze (this may make them neater for cutting). Cut into 6 pieces and broil until golden.
Make Kool-Aid following package directions using club soda for water. Mix in lemonade using club soda for water. Makes approximately 3 quarts.
Pour tequila and orange juice over ice. Add grenadine and stir. Makes 1 drink.
Mix all ingredients together. Bake at 325° for 1 hour. Use a Bundt pan or any type tube pan. Grease or spray well.
In a large bowl, mix apples and eggs. Add sugar, cinnamon, salad oil and nuts. Mix flour, salt, soda and sift into apple mixture. Place in a greased 9 x 13-inch pan.
Layer ingredients in order as given. Cover tightly and store in refrigerator up to 12 hours. If desired, toss and serve.
Beat together eggs, oil and vanilla. Mix in dry ingredients. Add apples and nuts. Bake at 350 degrees for 30 to 40 minutes or until golden brown.
Mix softened cheeses with rest of ingredients and shape into a ball using half the pecans and parsley. Roll in remaining pecans and parsley.
Combine flour, the first 1/4 teaspoon of sweet basil, garlic salt and the 1/2 teaspoon of pepper. Dredge pieces of chicken in flour mixture. Brown on both sides in hot oil.
Mix cake mix, oil, sugar and oleo. Beat in eggs one at a time. Add sour cream. Spray Bundt pan with Pam. Pour half of batter into pan. Mix pecans, cinnamon and sugar and sprinkle half of it on top of batter. Pour in balance of batter and sprinkle balance of cinnamon mixture on top. Bake 1 hour at 350°.
Quickly combine all ingredients for a rapid response to the scene. Administer efficient quality care to the patient. Package the patient and put in the ambulance at a climate controlled temperature of 70°. After safely arriving at the hospital, transfer patient to the emergency room where patient will be treated in less than 2 hours and released with a healthy appetite to enjoy our recipes.
Boil sugar and milk for 3 minutes. Remove from stove and add crushed saltines, peanut butter and vanilla. Beat well and pour in pan. Use 8 x 8-inch or 9 x 13-inch pan, depending upon the thickness you want the fudge to be.
In a four-quart pitcher or punch bowl, combine liquids. Add sherbet and ice as desired just before serving.
Cut each biscuit into quarters; mix sugar and cinnamon together in a large mixing bowl. Toss in biscuit quarters and coat each piece well with dry mixture. In a greased Bundt pan, place the cherries evenly around pan. Place biscuit pieces in Bundt pan a layer at a time, putting nuts in between each layer of biscuit quarters. Repeat this until all pieces are in pan evenly. Melt butter; stir in remaining sugar mixture. Let sugar dissolve. Pour over biscuit quarters. Bake for 30 minutes at 350°. Invert onto serving plate and pull apart to eat.
Heat pineapple over medium heat. Add gelatin mix; let cool. Add pecans, cottage cheese and Cool Whip. Chill overnight.
Add jello to water; add frozen strawberries. Stir until berries separate and let stand in refrigerator until set, but not thoroughly jelled. Spoon over cake and refrigerate. Cover with Cool Whip.
Cook and drain macaroni. In large skillet, brown cubed steak and sliced onions in oil. Add remaining ingredients and simmer until onions are tender.
Cut graham crackers in 4's. Place on cookie sheet so they touch. Melt butter and sugar in pan until frothy. Pour over the graham crackers. Top with almonds. Bake at 350° for 7 to 10 minutes. Remove after 30 seconds. Transfer to cool on waxed paper.
Boil potatoes for 5 minutes. Drain. Blend soup, milk and pepper; add ham. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onion and sauce. Dot top with butter; sprinkle with paprika. Cover; bake at 375° for 1 hour. Uncover; bake about 15 minutes more. Serves 4.
Cream margarine and sugar; add eggs and milk, then add dry ingredients. Add flour to form ball.
Brown onion in hot fat. Add meat and seasoning and brown; drain well. Add drained green beans and tomato sauce. Pour into greased casserole. Mash potatoes; add milk, egg and seasonings (salt and pepper). Spoon in mounds over meat. Bake in moderate oven at 350° for 30 minutes. Serves 10.
Mix thoroughly. Bake in loaf pan in moderate oven for 1 1/2 hours.
Layer ingredients, starting with spinach, then in this order, the tomatoes, onion, 1/2 of cheese, peas and bacon bits. Pour Ranch dressing on top, then top with rest of cheese. Good if it is fixed the night before and put in the icebox.
Preheat oven to 325°. In a large bowl, sift together cocoa powder, cinnamon, flour, cream of tartar and baking soda. Set aside.
Heat oil in Dutch oven over medium heat. Add chicken and brown on all sides. Remove chicken; add onion, celery and carrots and saute 5 minutes. Add tomatoes, tomato paste, wine, salt, pepper and cinnamon. Bring sauce and vegetables to boil. Return chicken to pan. Bake in 350° oven, covered, about 1 1/2 hours or until fork can be inserted in chicken with ease. Serve with pasta. Serves 4.
Brown meat in oleo, then add onion, celery and mushrooms; brown until tender. Add juice from bean sprouts plus enough water to make 1 1/2 cups, salt and molasses. Cook on low heat until meat is tender, about 1 1/2 hours. Dissolve cornstarch in 1/2 cup water. Add soy sauce. Stir into meat. Cook for 7 minutes or until thick. Serve over rice.
Preheat oven to 425°. Grate cheese. In a medium size saucepan, bring the water, butter, salt, pepper and nutmeg to a boil. When butter has melted, remove from heat. Add all the flour to butter-water mixture; beat with a wooden spoon until mixture leaves sides of pan clean. Add cheese; beat until incorporated. Beat in 4 of the eggs, one by one, until thoroughly absorbed. Beat until mixture is smooth, shiny and firm. Drop by small spoonfuls onto a greased cookie sheet.
Mix all ingredients until smooth. Pour into prepared (small) loaf pans. Bake for 1 hour/60 minutes at 350°. Makes 4 small loaves.
Combine first 4 ingredients and beat to mix well. Combine remaining ingredients and stir into egg mixture. Turn into greased and heated 9-inch square baking pan. Bake in preheated 375° for 30 to 35 minutes or until well browned. Leftover pieces can be reheated nicely. Serves 6 to 8.
Using a broiler pan, cover with aluminum foil, lay graham crackers over entire surface. Bring to a boil, butter and sugar and boil for 4 minutes. When thickened, pour over crackers. Use a pastry brush if necessary to help spread. Sprinkle with pecans to your taste. Bake in a 350° oven 10 minutes. Let cool slightly then remove from pan. If left in pan too long they will harden and stick.
Preheat oven to 325. Spray 10 inch tube pan with non-stick spray. In a large bowl, cream together butter, margarine, and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs one at a time mixing well after each addition. Add vanilla and lemon extract. Pour into pan. Bake at 325 for 1 hour and 20 minutes. Check at one hour for doneness. Sharp knife inserted at center comes out clean.
Grease dish; drain Ro-Tel and pour in dish. Mix eggs, Bisquick mix, milk and salt together until fluffy. Pour over Ro-Tel. Top with cheese. Bake at 350° for 40 minutes or until brown. Great for breakfast.
Preheat oven to 350°. Melt margarine and place in bottom of a 13 x 9-inch baking dish. Sprinkle graham crumbs evenly over margarine. Pour condensed milk over the graham crumbs. Top it off with the coconut, chocolate chips and nuts. Bake for 25 to 30 minutes. Cut into bars.
Cook meat until very tender in water to which salt has been added. While meat is cooking, make sauce. Melt shortening and add onions; cook until tender, but not browned. Add remaining ingredients and cook over low heat for 20 minutes. Add shredded meat and liquid to the sauce and mix well. Cover and cook very slowly for 30 minutes. If mixture becomes too thick, add a little water. Serve on hamburger buns.
Cut cabbage, broccoli and mushrooms into small pieces. Cook over medium heat until tender. Add meat. Add salt and pepper if desired. Let cool down.
Mix together, roll into a ball and chill about 2 hours; roll in chopped nuts.
Mix together mayo, sour cream, soup and spinach. Let sit in fridge until soup mix is softened, about 1 hour. Stir before serving.
Cook the raisins in 3 cups water and boil for 5 minutes; drain and cool. To 1 1/2 cups raisin water, add baking soda. Then alternately add flour, spices and nuts along with the raisins. Bake at 350° for 20 to 30 minutes. Tastes real good with a buttercream frosting.
Cook spaghetti according to directions. Meanwhile, fry bacon over moderate heat until crisp; drain all but 1 tablespoon of fat. Add the red pepper, if used, and the half and half. Keep warm in skillet.
Marinate chicken in remaining ingredients for 1 hour. Bake at 350° for 40 minutes.
Prepare 24 hours before time to serve. In large size bowl, layer lettuce, onions, peas, water chestnuts, eggs and Miracle Whip, then sprinkle sugar on top with cheese. Cover and refrigerate. Let set for 24 hours, then toss before serving.
Blend flour, salt and lard well. Beat egg and add vinegar and water. Pour over flour mixture. Bake at 425°. Makes 4 pie shells.
Combine sugar, cocoa, salt and milk. Mix thoroughly. Bring to a boil on high heat, stirring constantly. Reduce heat to medium and continue to boil slowly, stirring gradually, until mixture forms a soft ball when tested in cold water. Remove from heat; add butter and vanilla. Let stand until cooled a little. Add peanut butter and beat until fudge thickens. Pour into slightly buttered pan or platter. Let cool thoroughly before cutting into squares.
Sift together flour and cornstarch. Beat eggs slightly; add beer. Mix in dry ingredients. Dip fish in batter and deep fry or fry in skillet.
Bring first three ingredients to a boil. Add jello while mixture is hot. Refrigerate until set. Stir with a spoon and add celery. Add cheese, nutmeats and Cool Whip.
Soften the yeast in lukewarm water and milk. Add sugar, salt and melted butter; mix well. Add sifted flour gradually, beating thoroughly after each addition until dough is just stiff enough to knead. Turn onto lightly floured board and knead until dough is smooth and elastic. Cover and set in warm place until doubled in bulk. Work down lightly. Form into desired size loaves and place in well-oiled pans. Cover with wax paper; set in warm place. Let rise and, when doubled in bulk, bake in hot oven (450°) for 15 minutes. Reduce heat slightly and continue baking 1/2 hour longer. (Four to 4 1/2 hours are required for the entire process, but it's worth it!) Makes one large loaf or 2 small loaves.
Combine all ingredients. Poke holes in steaks with fork. Put steaks in plastic bag and pour marinade into bag. Soak overnight for best flavor.
Dissolve Butter Buds in one cup water. Add another 7 cups water and remaining ingredients except broccoli . Mix and cook 1 hour. Add broccoli cuts. Cook until broccoli is crisp-tender. Stir in 1 pound Velveeta light, cut into cubes. Simmer until melted. Do not boil. One cup equals 1 protein and 1/2 bread.
Soften cheese and mix with sugar. Fold into Cool Whip and spread into crust. Can be served immediately. Pour cherry topping over each individual slice. Quick, easy and delicious!
Slice steak into 2 x 1 inch strips. (Place in freezer for 1/2 hour before cutting, makes slicing easier.) Heat skillet and add oil. Add peppers and ginger to the oil: fry until peppers turn brown. Add the garlic and beef strips, fry until brown. Sprinkle with sherry; and salt, sugar and soy sauce. Cook over medium heat, stirring occasionally until sauce is almost gone, about 20 minutes. Serve over rice.
Cut one side of dates with a knife; spread apart. Cream sugar, butter and salt until very light and fluffy. Add orange rind, nuts and extract. Stuff each date generously, then press 2 whole dates together to make one, and roll each in powdered sugar. Let stand several hours before serving. Yields about 4 dozen.
Melt margarine in baking dish. Add sugar, flour and milk. Mix together well. Dump fruit pie filling in center. Do not stir! Bake in 350° oven for 1 hour.
Soften butter and cheese. Pick over crabmeat. Mix all ingredients together. Spread over split muffins. Freeze 10 to 15 minutes. Cut each muffin into quarters. Place on cookie sheet and freeze. When ready to serve, broil (frozen) until bubbly. If making ahead, muffins can be stored in freezer bags.
Bake cake as directed on box in 2 (8 x 9-inch) round pans. When cake cools, pierce with fork. Pour Kahlua over cakes. Cool with plastic over it and refrigerate overnight. Make mousse using 4 cups milk. In large bowl, place one of the round cakes on bottom of bowl. Layer with half of the mousse and 1/3 of the candy, then a layer of Cool Whip. Repeat same process (cutting the other layer of cake in little pieces). Cake, mousse, candy, Cool Whip, then top with remaining crushed candy bar. Refrigerate overnight or several hours. Eight boxes of mousse with 4 cups milk may be used to make a thicker, richer mousse.
Blend eggs and sugar. Stir in milk and melted Crisco. Blend in combined dry ingredients and mix until smooth. Roll on a floured board to 3/8-inch thickness. Cut with floured doughnut cutter. Cut one doughnut, interlock with a second doughnut and seal loose ends with milk. Fry in deep fat heated to 365° until brown, 3 to 5 minutes.
Brown meat and onion. Add garlic, sugar, parsley, oregano, tomatoes, spaghetti sauce, tomato sauce and mushrooms; simmer 1 hour. Cook macaroni. Drain. Cover bottom of a 9 x 13-inch pan with sauce. Then layer half of the Provolone (overlapping), sour cream and Mozzarella cheese. Top with more sauce. Repeat, keeping the Mozzarella for the top. Cover with foil and bake at 350° for 45 minutes. Take foil off to brown. Serve with garlic bread.
Soak beans in cold water overnight. Parboil 15 minutes in the morning. Cook ground beef, onion and green peppers until lightly browned. Drain beans. Add to ground beef mixture. Add balance of ingredients and cook in crock-pot for several hours.
Mix all ingredients. Pour into greased and floured cake pans. Bake at 350° for 30 minutes.
Beat together the cream cheese and sugar, then add 8 ounces sour cream; beat until blended.
Mix sugar and cinnamon and set aside. Peel and slice apples and set aside. Cream sugar and oil; add eggs, one at a time. Mix baking powder and flour together and add this alternately with orange juice. Add vanilla. Bake in a greased tube pan; use batter first, then apples, then sugar/cinnamon mixture. Layer until all is used. Bake 1/2 hour at 375°, then 1 hour at 350°. This keeps well.
Preheat oven to 350°. Melt butter and add slices of bread, cubed. Leave on stove until slightly toasted. Beat whole eggs slightly; add sugar, flour and pineapple, including all the juice. Place a layer of egg mixture in well buttered baking dish, then layer of bread. Repeat, ending with bread on top. Bake 1 hour.
Mix flour, salt, and sugar. Cut in butter with knife. Sprinkle several drops lemon juice and small amount of water. Form into ball and chill. Roll onto lightly floured board. Makes 2 (9-inch) crusts or 1 double.
Grind up first 3 ingredients. Drain for 1 hour. Bring to a boil the vinegar, sugar and spice. Add to ground mixture. Boil for 20 minutes. Can and seal.
Mix all ingredients and bake at 350° for 30 minutes or until bubbly.
Brown and scramble ground round. Drain well. Add onion and bell pepper. Cover and cook on med/low heat until onion and pepper are tender. Add beans, celery salt and other seasonings. Cover and continue to cook over low heat 15 minutes. Serves up great with corn bread.
Scrub potatoes. Cook, covered, in boiling water for 10 to 15 minutes or until tender; drain and cool.	Cut potatoes in half; place halves in the egg tray. Spread 1 teaspoon of the avocado dip over each potato. Then top with cherry tomato and parsley. Apply seal; chill until serving time.
Mix the dates, hot water and soda. Add the sugar, flour, eggs and butter. Combine and bake at 350° for 35 minutes, then cool.
In a large mixing bowl, combine egg white, sugar, salt, cinnamon, nutmeg, ground cloves and nuts. Stir to coat nuts with the egg and spice mixture. Spread on a greased cookie sheet. Bake at 250° for 1 hour. Cool. Store in an airtight container.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter in oven. Then sprinkle graham cracker crumbs over butter; pour Eagle Brand condensed milk over graham cracker crumbs. Pour chocolate chips over top of milk. Then pour butterscotch or peanut butter chips over top of chocolate chips. Then pour walnuts over top of all that. Press all that down firmly with a fork. Bake 25 minutes or until lightly browned. Let cool for 5 minutes, then cut into bars.
Brown hamburger; add sauce. Simmer. Cook jumbo shells and drain. Spray a 9 x 13 baking dish lightly with nonstick spray. Fill jumbo shells with a teaspoon of cottage cheese and a teaspoon of meat mixture. Place filled shells, in rows, in baking dish. Sprinkle with Mozzarella cheese. Cover with foil and bake at 350° for 45 minutes. Remove foil and bake an additional 5 minutes. Let set 10 minutes before serving.
Allow 1/2 to 1 quart unshelled clams per person. Be sure clams are alive (no open or damaged shells). Wash and scrub shells well and rinse several times. Place in large kettle and add enough wine to make 1/2-inch in bottom. Add butter, onion, parsley, thyme, bay leaf and peppercorns. Steam in tightly covered kettle, just until shells open. Remove and discard any closed shells. Strain broth and serve with the clams. You may dip unshelled clams in melted butter.
Sift together flour and baking powder. Cream together sugar, eggs, cream and vanilla. Mix all together. Bake until toothpick comes clean.
Heat oven to 350°. Thaw and place mixed vegetables in a shallow 1 1/2-quart casserole dish.
Preheat oven to 350°; combine all ingredients, except Parmesan cheese, in 1 1/2-quart casserole dish. Sprinkle top with Parmesan cheese. Bake, uncovered, 35 minutes or until heated through. Serves 6.
Sprinkle almonds in a well-greased 13 x 9-inch baking pan. Melt butter in a large, heavy saucepan, over medium heat. Stir in brown sugar until dissolved. Bring to a boil, stirring constantly for 7 minutes. Pour over almonds. Cool 5 minutes. Sprinkle chocolate chips over top. Let stand 5 minutes until morsels become shiny and soft; spread evenly over top. When cool, refrigerate 20 minutes to set chocolate.
Sprinkle generously with kindness. Add plenty of faith (in a Supreme Being and in yourself) and mix well. Spread this combination over the period of a lifetime and serve everyone that you meet.
Wash chicken pieces and pat dry. Sprinkle each piece with salt, pepper, cayenne and garlic and rub it in. Cover and refrigerate for at least 2 to 3 hours before cooking. Heat the lard in a large iron skillet to 375° or until it just starts to smoke lightly. Just before frying, dredge pieces lightly in flour and fry 2 to 3 pieces at a time. Breasts take 12 to 15 minutes, drumsticks and backs 9 to 10 minutes. Pieces can be kept warm in a 200° oven while frying others.
Parboil long grain rice until it is tender but slightly chewy, (about 12 minutes), drain, rinse and set aside. Steam or microwave lima beans as directed on the box. Reserving 1 cup of rice, mix remaining rice, lima beans, salt and the dried dill weed. Melt 1/4 cup of butter into the pot in which you cooked the rice. Pour the reserved rice in and spread it over the bottom of the pan. Spoon in the rice mixture, sprinkle 2 tablespoons of water over all. Put 2 to 3 paper towels over the pot, cover tightly. Try to fold the paper towels up so they don't catch fire. Cook 10 to 15 minutes at medium heat. Lower the heat and continue to cook for 35 to 40 minutes.
Mix ingredients together and bring to boil. Boil a little. Keeps 1 month.
Prepare macaroni and cheese as directed. Add ham and continue to heat through. Serve with bread and butter or a salad. A very quick and inexpensive dinner for those who's time is limited. Serves 4.
Mix in all the ingredients. Pour in meat loaf pan. Bake at 350°, uncovered, for about 20 or 30 minutes or until done.
Cook spinach according to package directions. Drain well. Melt margarine; saute onion until tender. Remove from heat. Add spinach and next 4 ingredients. Mix well. Spoon into greased 1-quart casserole. Sprinkle with breadcrumbs and bacon bits, if desired. Bake, uncovered, at 350° for 30 minutes. Serves 4.
Melt first 3 ingredients together. Fold in Crispix cereal until coated. Put powdered sugar in large paper or plastic bag. Add cereal mixture and shake until well covered.
Mix all ingredients together. Cut center out of loaf of bread. Place mixture in center of bread. Cut bread removed from center into cubes and put around loaf on the serving tray.