HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together rice, water, salt, vinegar and 1 tablespoon butter and cook for 20 minutes. In another pan, take broccoli and cook according to directions on package. Drain well. Take cooked rice and add to broccoli, 1 stick oleo and mushroom soup. Stir well. Place in casserole and bake 20 minutes at 400°. Now cover top with cheese. Put back in oven and melt cheese.
Put all veggies in pan; cover with water and simmer until tender. In a large kettle, melt 1 stick butter. Add 1 cup flour slowly and work out all the lumps. Then slowly add 1/2 gallon water and cook until thick. Drain veggies and add to broth. Add browned hamburger, stewed tomatoes, pepper, Accent and beef bouillon. Cook until tender (medium heat).
Cut meat into 1 1/2-inch cubes. In a large heavy skillet, heat the oil until smoking hot. Place as many cubes of beef in the skillet as will fit comfortably without touching one another and brown well on all sides. Transfer meat to a heavy casserole when brown and add a little more oil, if needed.
Let oatmeal and boiling water stand for 30 minutes. Cream shortening, brown sugar and white sugar. Add oatmeal mixture. Sift together flour, cinnamon, salt, soda and baking powder. Mix together and bake in 350° oven for 35 minutes.
Mix cornstarch with beet juice and add orange juice, lemon juice and vinegar. Cook in a medium saucepan until mixture thickens and turns clear. Stir in sugar, salt and beets. Heat mixture and add butter and grated orange peel. Serve hot. Serves 6.
Place bread cubes in a lightly greased 9 X 13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners sugar and serve warm.
Cook carrots and drain. Combine with onion and green pepper. Set aside. Combine soup, vinegar, salad oil, sugar and mustard. Stir until well mixed. Pour over carrots. Toss lightly with a fork. Refrigerate overnight.
Cream the shortening, sugar and eggs. Stir in the milk and vanilla. Sift together the dry ingredients and stir into the batter. Blend in the chocolate bits and chill at least 1 hour. Dough will be soft. Drop by rounded tablespoons 2-inches apart on greased cookie sheet. Bake at 350° for 10 minutes or until lightly browned. Glaze.
Combine all ingredients (except food coloring) in saucepan. Bring to boil; cook over moderate heat, uncovered, until sauce is thick, stirring frequently. Add food coloring, if desired. Yield: 2 servings.
Place potatoes in 9 x 13 dish. Mix ingredients in pot to heat with half of cheese. Pour over potatoes and sprinkle with remaining cheese on top. Bake at 350° for 45 minutes.
Preheat oven to 350°. Use 9 x 13-inch cake pan. Mix altogether. Bake for 30 to 40 minutes. Top gets real brown. Cool.
Make paste out of the flour, butter, sugar and onion; remove from heat.	Add sour cream and cheese. Mix well; add green beans and put in greased casserole. Melt butter. Add corn flakes; place on top of casserole.	Bake 20 to 30 minutes at 350°.
Mix ingredients together in saucepan. Cook over medium heat, stirring constantly, until mixture leaves sides of pan. Cool until mixture can be handled. Butter hands and roll by teaspoonfuls into balls, then in chocolate confetti or sprinkles. Serve in paper holders if available. If overcooked, the bonbon crumbles. If undercooked, it is sticky. The name means "fighters."
Melt gelatin in water over low heat. Stir in evaporated milk. Add applesauce, lemon peel, salt, vanilla, lemon juice and sweetener.	Chill until thick as unbeaten egg whites. Add cinnamon (optional).
Cut up cabbage and onion. Refrigerate overnight or all day. Use a large frying pan and brown lightly the noodles, seeds and almonds. Drain on paper towels to cool.
Cream the margarine, powdered sugar and cream cheese together. Add both boxes of pudding mix and then the cold milk. Blend until smooth. Fold in the Cool Whip. Crush the Oreo cookies to resemble dirt (a food processor does a great job). In a see-through bowl, place a layer of about 1/2 the cookie mixture, then all of the pudding mixture and top it with the remainder of the dirt.	A few strategically placed gummy worms can add a special touch!
Mix all ingredients together in small bowl with a mixer. Serve with strawberries for a great dessert.
Cut chicken, mushrooms, onion and snow peas to same size. Fry onion until brown. Add rice. Add chicken, grated lemon rind (brown). Add 7/8 ounces stock; bring to boil. Cook for 10 minutes. Add veggies and rest of stock. Cover and simmer for 10 minutes.
In a double boiler, melt imitation chocolate chips and peanut butter chips until smooth. Remove from heat and add peanuts, coating peanuts well. Drop by teaspoons onto waxed paper. Cool.
Combine beef, wine, consomme, salt, pepper and onion in casserole. Mix flour with crumbs; stir into casserole mixture. Cover; bake in slow oven (300°) for about 3 hours, or until beef is tender. Serves 4.
Fry in oil, cut into walnut size pieces. Add the onion and celery, cook until all vegetables are clear. Add the soups. Mix all in casserole, top with chow mein noodles. Bake at 350° until it bubbles through.
Brown the meat and onion; drain grease off. Add the remaining ingredients; bring to boil. Reduce heat immediately and simmer, uncovered, for about an hour, or until sauce reaches desired consistency. You may add a small amount of water to taste, or 1/4 cup of dry red wine during cooking.
Over hot (not boiling) water, melt chocolate morsels and vegetable shortening. Stir until smooth. Remove from heat. Pour half the melted chocolate into an 8-inch greased, foil lined pan, spreading evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mixture to low heat. Melt caramels and margarine with water over low heat, stirring until smooth. Stir in walnut pieces until blended. Pour into the chocolate lined pan. Spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining chocolate, spreading evenly to cover caramel. Chill until firm. Cut into bars. Keep refrigerated.
Combine flour, melted margarine and pecans. Place in 13 x 9 x 2 dish. Bake at 350° for 25 minutes. Let cool.
Combine sugar, flour and salt. Stir in milk over medium heat until it bubbles. Cook and stir 2 minutes. Remove from heat. Stir in 1 spoon hot mixture into yolks. Pour yolk into mixture. Cook 2 minutes, stirring constantly. Remove. Add butter and vanilla. Pour in pie crust. Beat 3 egg whites and 6 tablespoons sugar. Add 1/2 teaspoon vanilla. Beat until thick. Pour on pie. Bake at 350° for 15 minutes.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices, spoon soup over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 minutes.
Melt butter in medium saucepan over medium-high heat. Add vegetables and saute until soft. Reduce heat to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsley and seasonings. Gradually add milk, stirring constantly. Add Madeira, crab and salt to taste and simmer 15 to 20 minutes. Do not boil. Serve hot. Makes 6 servings.
Cream butter and sugar, then add eggs and flour with salt, cream of tartar, baking soda and buttermilk. Alternate flour and buttermilk mixing well. Add bourbon, vanilla, nuts, fruit and then coconut, mixing after each addition.
Make a white sauce with butter, flour and half and half. Add parsley, chives, salt and pepper. Stir until thickened. Adjust seasonings and remove from heat. Add sour cream. Blend well.
Use 2 carrots per person. Peel and cut carrots into 3/8-inch thick "wheels." Place in a small boiler and add sugar and butter. Cover with water and boil until tender (approximately 10 to 15 minutes).
Cook macaroni as directed on package, drain. Put in a 9 x 13-inch pan sprayed with nonstick spray. Brown meat and drain. Return to skillet and add onion, garlic and onion soup mix. Saute about 2 or 3 minutes. Add the stewed tomatoes. Allow to start to boil. Pour over macaroni and top with cheese. Bake at 350° for 30 minutes.
Mold into rolls and wrap in waxed paper. Place in refrigerator overnight. Cut in thin slices and bake at 425° about 8 minutes. Yields 3 dozen cookies.
Grate or chop first 4 ingredients. Add salt and mustard seed. Mix well. Heat vinegar, water and sugar until it comes to a boil and sugar is dissolved. Cool and pour over cabbage mixture. Let stand 24 hours in refrigerator, then enjoy. Will keep a month.
Combine all ingredients and drop onto cookie sheet. Bake at 350° for eight minutes. Makes lots.
In a 2-quart saucepan, combine first 4 ingredients. Cook and stir until sugar dissolves and mixture comes to a boil. Cook to hard ball stage or 250°, without stirring. Remove from heat. Immediately beat 2 egg whites until stiff. Pour hot syrup slowly over egg whites, beating on high speed about 5 minutes. Add 1 or more teaspoons of vanilla. Beat until mixture loses gloss and forms soft peaks (mixer will have higher pitch when ready). Add pecans. Drop on wax paper.
Brown beef and onion in oleo until tender. Add soup, sour cream and seasonings. Simmer about 5 minutes. Serve over noodles.
Empty pineapple (juice and all) into bowl. Pour into the pudding and pie filling mix. Then add the sour cream. Mix all ingredients well and pour into graham cracker crust may garnish with fruit and serve with whipped topping.
Pour everything into large mixing bowl, except broccoli. Cook broccoli for 5 minutes. After broccoli comes to a boil, drain and fold into other mixture. Grease casserole dish with butter or margarine. Pour mixture into dish. Roll cracker crumbs with rolling pin. Spread on top. Bake in oven at 350° for 45 minutes or until spoon comes out clean.
Mix thoroughly. Bake in greased casserole for 1 hour in 350° oven or until knife test comes out clean.
Brown hamburger, onion and spices. Cook noodles as package directs; drain. Combine and bake 45 minutes at 350°. Last 15 minutes add shredded Cheddar or Mozzarella.
Boil together sugar, cocoa and milk for 1 minute. Add remaining ingredients. Drop by spoonfuls on waxed paper.
Mix all ingredients and bake 30 minutes at 350° in 9-inch casserole.
Mix brown sugar, flour, cinnamon, nutmeg and allspice together. Add margarine, eggs and jam. Mix soda and buttermilk, add to other ingredients. Bake in 3 round 8-inch cake pans or 13 x 9-inch pan. Bake in 375° oven for 40 minutes.
Mash bananas and add other ingredients. Mix well. Put in greased loaf pan. Bake at 350° for 55 minutes.
Boil chicken and save broth. Cook noodles in leftover stock. Saute onion, pepper and mushrooms with 1/2 stick butter (set aside). In pan, melt 2 sticks butter, flour, stock and milk, stirring until thickened. Add cheese; stir until melted. Mix all ingredients together; put in 9 x 12-inch pan. Bake 20 minutes at 350°.
Preheat oven to 350°. Combine eggs, sugar, corn syrup, margarine and vanilla in large bowl and blend well. Stir in pecans and pour into pie crust. Bake for 45 to 50 minutes, or until set.
Bring to a boil the agar flakes and water, stirring constantly, until agar is dissolved. Set aside. Blend almonds with a little of the agar water and when the almonds are blended to a creamy texture, add the rest of the ingredients. If using oil, add slowly while blending. Stop occasionally and scrape sides. Add the lemon juice to the mixture while still blending. Pour into plastic containers and refrigerate. (Margarine containers are good.) Makes 2 cups. Refrigerate. Will become firm, but spreadable.
Mix flour and cheese. Coat potatoes with flour and cheese mixture. Put melted margarine in a 9 x 13-inch glass baking pan and place coated potatoes in a single layer in pan. Bake at 375° for 20 minutes, then turn potatoes and continue baking for another 20 to 25 minutes.
Mix together sugar and flour.	Add beaten eggs, margarine, nutmeg, cinnamon and vanilla. Stir in chopped apples and pecans. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until done. (Use single pie crust.)
Cream shortening and sugar. Add egg yolks. Add dry ingredients with buttermilk. Stir in coconut and pecans. Fold in stiffened egg whites. Bake in prepared pan, 9 x 13 x 2-inch or 3 round cake pans at 325° to 350° for 55 to 60 minutes or until done.
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture; beat until smooth. Fold chocolate mixture into whipped topping; blend until smooth. Spoon into crust and freeze about 4 hours.
Cook rice in boiling water until absorbed. Add hot milk and cook slowly until rice is tender. Add sugar and heat until sugar dissolves. Beat eggs and stir into hot mixture. Add butter and stir until blended. Pour all into rice mixture. Replace pan on heat. Stir until creamy. Add vanilla. Pour into dessert dishes. Sprinkle with cinnamon. Serve plain or with cream.
Add boiling water to gelatin mix. Stir until dissolved. Add sugar, cold water and fruit juices. (When ready to serve, add ginger ale.) The fruit mix should be chilled. Makes enough for 50 people.
Combine flour, baking powder, sugar, 2 tablespoons cocoa and salt. Add milk, vanilla and shortening. Mix until smooth. Add nuts. Pour into greased 8 x 8 x 2-inch pan. Mix brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over all. Bake at 350° for 40 to 45 minutes.
Combine all ingredients but wings in a 4 to 5-quart Dutch oven. Mix well and bring to a boil. Reduce heat and add wings. Simmer, covered, 40 minutes, then uncover and simmer 15 minutes more. Drain and arrange wings on a broiler pan. Broil 5 minutes or until skin is lightly crisped. Serve hot or cold.
Put all ingredients in a bowl. Seal with a cover and shake. Add the oil and shake well again. Let mix blend in a bowl at least 4 hours before enjoying.
This needs to be prepared in a 20-cup percolator. Put cloves, brown sugar, cinnamon sticks and tea bags in the basket. Pour juices over the items in the basket.
Cover cookie sheet with aluminum foil. Line graham crackers on cookie sheet. Sprinkle with nuts. Boil butter and sugar together for 3 minutes. Pour over graham crackers and bake 10 minutes at 350°. Cool slightly and separate with spatula.
Blend shortening, brown sugar and granulated sugar in a large bowl. Beat in vanilla and eggs. Sift next 3 dry ingredients together. Add to sugar and egg mixture, blending well. Stir in 1/2 cup M&M's candies. Blend well. Drop from teaspoon on greased cookie sheet. Decorate with remaining M&M's. Bake at 375° for 10 minutes until brown. Makes 6 dozen.
Don't use mixer. Beat the eggs with a fork. Stir in the peanut butter and sugar. Drop by small spoonfuls on ungreased cookie sheets. Bake in a preheated 350° oven for 10 to 12 minutes. Makes approximately 2 1/2 dozen 2-inch cookies. Very good cookies.
Cut fish into 2-inch pieces. In a bowl, mix flour, seasonings, beer or milk and egg. Pour oil to a 1/4-inch depth in skillet and heat. Dip fish in batter. Fry until lightly browned. Drain and keep warmed. Slice the bread in half. Making 2 pockets per person, fill each one with equal amounts of fish and vegetables. Top with yogurt and Feta cheese. Sprinkle with pepper, if desired. Makes 4 servings.
Sift flours into a mixing bowl, thoroughly cut in half the butter before cutting in	the rest. Mix in sugar, and baking powder; stir in honey, followed by the egg; mix well. Gradually add 1 teaspoon water, tossing and mixing well before adding more; stop adding water when the dough is moist enough, but not sticky, to	form a ball.	Knead on a well floured surface for 1 minute or until the dough holds together enough to be rolled. Roll to a thickness midway between 1/8 and 1/4-inch, then cut it into 3-inch squares, using	a pizza cutter, a ravioli wheel or a sharp greased knife. Space the squares slightly apart on ungreased cookie sheet or in an upside-down baking pan; prick tops with fork. Bake in	a preheated 350° oven for about 15 minutes.
In a saucepan over medium heat, bring water and sugar to a boil without stirring, boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened about 10 minutes. Remove from heat. Cut apricots in preserves into small pieces and add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese. Serve with crackers.
Mix and cream sugar and butter. Sift together all dry ingredients. Add eggs, dry ingredients, apples, nuts and vanilla. Mix by hand. Bake at 300° for 30 minutes or until done.
Combine all ingredients, mixing well. Pour into a greased 9-inch pan. Bake at 400° for 20 to 30 minutes.
Bake cake as directed in a 13 x 9 x 2-inch pan. While still hot, spread pineapple on top. Let cool completely. Mix pudding mix as directed, then mix in cream cheese; whip until fluffy. Spread on cake. Spread Cool Whip on top of this. Refrigerate.
Dissolve gelatin in hot water. Blend in cream cheese. Add other ingredients and congeal.
Sift flour, salt, soda and baking powder together; set aside. Cream butter and sugar together; add beaten eggs and mix well. Add the vanilla and mix well again. Next, add the dry ingredients alternately with the buttermilk; mix well. Add the mashed bananas and mix well. Bake at 350° for 30 minutes or until cake tests done.
Boil until tender. Put through blender with 4 ounces Philadelphia cream cheese.	Salt and pepper to taste.
Put cucumbers, onion and peppers in a gallon glass jar. Mix vinegar, sugar, celery seed and salt and bring to a boil. Cool. When cool, pour over pickles in jar. Ready to eat in two days. These will keep up to one year in the refrigerator. (Be sure to use a glass jar.)
Beat all ingredients together and bake in tube or Bundt pan at 325° until toothpick inserted in center comes clean, about 50 minutes.
Saute onion in butter. Add rice and pepper. Saute until lightly browned, stirring constantly about 3 minutes. Add water, mixing with fork. Simmer 5 minutes. Stir in parsley.
Sprinkle chips in baking dish. Unwrap tamales and arrange over chips. Combine remaining ingredients except cheese and spoon over tamales. Bake at 350° for 20 minutes. Add cheese on top. Bake 5 minutes more.
Cream shortening and sugar. Add egg, carrots and coconut; mix well. Add dry ingredients; mix thoroughly. Add orange juice. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 15 minutes. Yield about three dozen or so.
Combine brown sugar, cinnamon and nuts in small bowl. Set aside. Sift flour, sugar, baking powder, baking soda and salt in large bowl. Add butter, sour cream and vanilla. Mix until ingredients are combined. Add eggs, one at a time, beating 15 seconds after each addition. Spread half of batter in greased and floured 9 x 13 x 2-inch pan. Sprinkle with half cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining mixture. Bake at 350° for 50 to 60 minutes.
Melt butter in pan. Sprinkle crumbs, then layer each of the ingredients. Pour milk over all. Bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. Line cookie sheet with foil and completely cover with saltine crackers. Melt real butter and light brown sugar in pan. Boil 3 minutes, stirring constantly. Pour boiled mixture over crackers and put in oven and bake 5 minutes. Remove immediately and sprinkle with milk chocolate chips. Refrigerate until cool. Lift foil and candy will break into different pieces. Do not substitute anything. A sweet, salty taste!
Brown chops. Arrange in 9 x 13-inch pan and season with salt. Sprinkle rice around meat. Combine taco seasoning, tomato sauce and water. Pour over chops. Cover tightly with foil. Bake at 350° for 1 hour. Remove from oven and sprinkle with grated cheese. Arrange pepper rings on top. Return to oven until cheese melts.
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs and vanilla; beat well.
Mix all dry ingredients except all-purpose flour. Mix well and add warm water (120° to 130°). Add oil. Knead dough until mixed and add all-purpose flour as needed to stiffen it. Let rest 15 minutes. Divide into 2 balls and roll them out to pizza pan size. Put on greased pizza pans and bake at 400° for 10 minutes. Remove from oven. Add pizza sauce and remaining topping or bake at 400° for 10 to 15 minutes.
Combine all ingredients except ribs over low heat. Add ribs and marinate for 24 to 48 hours. Barbecue.
Mix ingredients. Arrange fish in baking pan. Brush fish all over using all mix. Broil until done, about 15 to 20 minutes.
Cook spaghetti according to package directions, rinse and drain. Combine noodles with butter, grated Parmesan cheese and eggs. Spoon into greased 9 x 13-inch baking pan. Brown ground meat with onions; drain. Spoon atop spaghetti. Pour spaghetti sauce over all and sprinkle liberally with Mozzarella cheese. Arrange slices of pepperoni over the surface. Cover with foil and bake in preheated 350° oven for 20 minutes. Remove foil and continue baking 15 minutes. Let stand 5 to 10 minutes before cutting into serving pieces. Makes 8 to 10 servings.
Pour spaghetti sauce in saucepan. Rinse jar out with small amount (maybe 1/2 cup) of water. Put in saucepan. Shake in all of your spices. Add the brown sugar. Mix all ingredients together. Simmer on very very low heat for at least 20 minutes to whatever.
Cream sugar and eggs; add cooking oil and food coloring. Mix well; add buttermilk and flour. Add vanilla, vinegar, baking powder and soda. Mix well. Pour into 4 (9-inch) pans and bake for 20 to 25 minutes, until done at 325°.
Combine nuts, 1/2 cup sugar and cinnamon. Set aside. Mix flour with baking powder and salt. Combine sour cream and soda. Cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Mix all ingredients except apples; use fork. When crumbly put on top of 5 cups of sliced apples in an 8 x 8-inch pan. Melt 1/4 cup butter and drizzle over mixture in pan and then sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes.
Preheat oven to 325°. In saucepan, soak bread in milk; add salt, mustard and cheese. Heat until cheese melts; cool. Add egg yolks and salmon. Beat egg whites until stiff; fold into salmon mixture. Pour into 2-quart buttered casserole. Bake 45 to 60 minutes or until knife inserted in center comes out clean. Yield: 4 to 6 servings.
Boil chicken until done. Let cool, then pick meat from bone. Mix meat with chicken soup and sour cream.
Simmer all but rigatoni together about 3 hours. Then cook rigatoni noodles and drain. Add the noodles after you have cooked the sauce. Heat.
Mix together all ingredients with boiling water. Pour into pie shell and cook at 350° for approximately 45 minutes.
Mix first three ingredients well. Add a few drops of food coloring. Pour into pie shell. Refrigerate before serving.
Mix sugar and whipping cream. Divide between 2 baking pans. Sprinkle pecans over sugar mixture. Roll each bread dough into a 12 x 8-inch rectangle on a floured surface. Brush with melted butter. Mix together brown sugar and cinnamon; sprinkle over dough. Roll dough jelly roll style and pinch to seal. Cut into slices. Place rolls into pan with mixture. Let rise in warm place until doubled in size. (Can refrigerate overnight, covered; leave at room temperature for 20 minutes.) Bake, uncovered, at 375° for 20 to 25 minutes or until golden brown. Serve warm.
Preheat oven to 400°. Line cookie sheet with foil. Bone chicken and remove skin; cut each breast into 12 to 16 pieces about 1 1/2-inches square. Combine cracker crumbs, cheese and salt on waxed paper. Dip chicken into the melted butter, then into the crumb mixture. Place in single layer on foil-lined cookie sheet. Bake 10 to 20 minutes until golden brown. (Do not overbake or meat will be dry.) Dip in honey or your favorite sauce.