HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, potatoes, carrots, celery, onion and salt and cook for 10 to 12 minutes. Prepare white sauce by blending butter, flour and milk. Cook until thickened. Add vegetables (undrained). Stir in ham and grated cheese. Heat and serve.
Slice and arrange cookies on pizza pan. Bake according to package; let cool. Mix cream cheese and spread on top of cookie mix. Clean and drain strawberries. Mix berries with glaze and spread on top of cream cheese. Refrigerate until good and cold. Very delicious.
Put flour and all seasonings in a large bowl and mix well. Add frog legs, cover bowl and shake to coat all frog legs thoroughly with dry mixture. Fry in hot oil until brown on both sides. Drain on paper towels. Sprinkle with additional salt and enjoy.
After browning and draining hamburger, add all other ingredients into a large, deep oven-safe pan. Cover with foil. Bake for 1 hour at 350°.
Use broth from hen/turkey or a can of broth. Use corn bread already cooked; grind celery and onions together, then soak bread (3/4) and corn bread (all) in broth (1 can).
Melt 1 stick margarine in a 13 x 9-inch pan. Sprinkle with nuts. Prepare cake mix as directed on package. Pour over butter and nuts.
Shred zucchini. Mix ingredients as listed. Pour into two greased loaf pans or one tube pan. Bake 1 hour at 350°. Cool in pan for 10 minutes and turn out on cake rack to completely cool.
Mix first 3 ingredients with fork or pastry blender, then knead with hands until soft dough. Press dough into 9 x 9 x 2-inch pan and up the sides about 1/2-inch. Prick with fork. Bake at 350° for 15 minutes. Remove from oven and spread pineapple over crust. Mix sugar, egg, melted butter and coconut. Spread over the pineapple and bake at 350° for 20 minutes. Cool and cut into squares.
Mix all ingredients with an * beside them to make sauce. Simmer chicken breasts until tender, then bone and shred to bite-size pieces. Cut tortillas into 1/2-inch strips. Cover bottom of a 9 x 13-inch pan with layer of strips, then layer of chicken, strips, sauce, etc. Shred cheese and layer over all. Bake at 350° for 45 minutes or until bubbly. Best when reheated the next day. Reheat, covered.
Layer all the ingredients in a large glass Pyrex dish. Mix the same amount of mayonnaise and salad dressing, enough to cover the salad. Spread over the top. This is as pretty as it is good. You may also add a layer of chopped tomatoes; best in the summer when they are fresh.
Melt chocolate pieces and shortening over low heat; stir in peanut butter and powdered sugar. Dip cereal in chocolate mixture, coating all sides; gently shake off excess. Roll in chopped peanuts. Cool on rack. Store in refrigerator or in a very cold place.
If necessary, remove cartilage from crabmeat. In a medium bowl, combine Miracle Whip, parsley, chives, Worcestershire sauce and lemon juice. Mix well. Add chopped cooked egg whites, crabmeat and diced cucumber. Toss. Refrigerate, covered, until well chilled, about 1 hour. Serve as a spread with fat-free saltine crackers as an appetizer. This can also be served over lettuce leaves as a salad. Yields 8 servings as an appetizer or 4 salads.
Preheat oven to 350°. Put cake flour, sugar, baking powder, salt and	grated	lemon rind into mixer bowl. Turn mixer on low and mix 10 seconds to aerate. Add butter; beat 30 seconds or until well incorporated. Add eggs, lemon juice and extract. Beat until mixture is light in color, about 2 minutes. Spoon into a greased and floured tube or Bundt pan (8-inch is better). Bake for 30 to 40 minutes or until the cake springs back lightly when pressed and a toothpick comes out clean.
In a pie plate, layer the following items in the order listed: cream cheese, onions, beans, salsa, grated cheese, olives. *You may use cream cheese with onions. In this case, omit the green onions from the recipe.
Prepare Dream Whip per directions on package. Cook rice per direction on package. After rice has cooled, mix all ingredients together.
Combine all ingredients in 1 quart casserole. Cover and bake at 425° for 25 minutes.
Bake cake according to directions on box. While still hot, punch holes in cake. Pour milk and caramel topping over cake. Chill. Spread Cool Whip	over chilled cake. Crumble candy bars and sprinkle on top.
In large bowl, combine all ingredients except bacon. Mix well. Shape the meat mixture into a loaf. Top loaf with 3 slices of bacon. Cook at 350° for 1 1/4 hours. Serve with potato and vegetable.
Cut cucumbers lengthwise in halves (or thin slices), then slice about 1/4-inch thick or cube. Pulverize garlic cloves with mint and salt. Add to yogurt. Mix well. Add cucumbers, mixing well. Serve cold.
Mix well and pour over vegetables. You may use broccoli tops, white raisins, onion rings, celery, bacon (crumbled), nuts, cauliflower or whatever. After mixing, refrigerate overnight. Delicious!
Brown and crumble sausage. Cook noodles according to package directions and drain. Mix sausage, cheese and pimento, leaving enough cheese to sprinkle on top. Mix soup with 1/4 can water. Mix all well and add noodles. Top with cheese. Bake at 350° for 30 minutes.
Cut up catfish in 2-inch strips; soak in stale beer for a couple of hours. Drain; rinse and make an egg wash, then roll in instant potatoes. Deep fry until done.
Butter bread with softened butter and set aside. Mix eggs, salt and pepper with wire whisk. Place 6 slices of bread into margarine-greased 3-quart flat Pyrex baking dish. Pour 1/2 egg mixture over evenly. Place second layer of buttered bread in dish and pour remaining egg mixture over it. Sprinkle with sugar and cinnamon mixture, then pecans. Cover and refrigerate overnight. Bake in 350° oven for 1 hour or until bubbly. Serve immediately with fruit salad.
Wash cucumbers thoroughly and drain. Slice, unpeeled, into 1/8-inch slices. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or cubes. Let stand 3 hours.
Mix all ingredients except chocolate syrup. Beat 3 to 5 minutes. Pour half of batter into greased tube pan. Add syrup to remaining batter and blend well. Pour over batter in pan. Don't stir to marbleize. Bake at 350° for 1 hour.
Place all ingredients in a saucepan and cook over a low flame for 40 minutes. Pour liquid into warm cups; serve hot.
Heat oven to 450°. Grease two 8-inch round cake pans. Spoon flour into a measuring cup; level off. In a large bowl combine flour and brown sugar; cut in margarine until it is like coarse meal. Add pecans, half and half and egg; stir just until a soft dough forms. Spread dough evenly into pans. Bake at 450° for 10 to 12 minutes or until light brown. Remove from pans. Cool. Serve with sliced peaches and whipped cream between layers and on top.
Cream butter or margarine and sugar together. Beat in eggs, one at a time. Add flour, baking soda and semi-sweet chips. Mix with a wooden spoon. Add mincemeat. Spread on greased and lightly floured 13 x 9 x 2-inch pan. Bake at 375° for 30 minutes. Test with toothpick. Bars are moist; delicious warm or cool.
Puree strawberries in blender until almost smooth. Mix with remaining liquids. Freeze overnight.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in a mixing bowl. Beat well. Sift flour and soda; add to first mixture and beat well. Add apples and pecans; mix well. Bake in greased and floured tube pan for 1 1/2 hours at 325°.
1. Mix together 1/2 of parmesan cheese, ricotta, 1/2 grat ed mozzarella, parsley, garlic, eggs, oregano, Salt & Pepper. Put some sauce in bottom of pan. 2. Assemble manicotti. Cut lasagna noodles in half short ways. Place a Tbsp. or so of ricotta mixture & some sausage and wrap with noodles, seam side down in pan. Finish all ingredients then cover generously with sauce and rest of cheese. 3. Bake at 350° for 40 minutes.
Sift together flour, baking powder and sugar. Blend in egg white, oil and milk. Stir until flour is moistened.
Combine soy sauce, lemon juice, molasses, garlic, ginger and red pepper. Place beef in a plastic bag set in a bowl. Pour soy mixture over meat; seal bag. Marinate in refrigerator several hours or overnight, turning occasionally. Drain, reserving marinade.
Beat egg yolks into milk. Sift together flour, baking powder, sugar and salt. Add dry ingredients to milk and eggs. Mix thoroughly to remove lumps. Add melted butter and blend well. Beat egg whites until stiff. Fold in pecans and add egg whites to batter. Heat waffle iron. Pour enough batter to make proper sized waffle. Bake until iron stops steaming and waffle is golden brown. Yields 12 small or 6 large waffles.
Preheat oven to 325°. Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; set aside. Sift together flour, soda and salt. Add sugar, eggs, oil and buttermilk; stir to blend. Fold in bananas and nuts. Pour into prepared dish. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Let cool in pan 15 minutes. Turn out onto wire rack to cool completely. Makes 1 loaf.
Dissolve gelatin in water. Add strawberries and stir until thawed. Add pineapple and bananas. Pour half the mixture into an 8 x 8 x 2-inch dish. Chill until firm. Spread half the topping over gelatin. Pour remaining gelatin over topping. Chill. Top with remaining topping.
Melt chocolate over hot water. Combine with syrup and juice. Add rest in any order. Let stand 30 minutes. (I never had that much time.) Form into 1-inch balls (or whatever size you wish). Roll in granulated sugar.
I found this; have no idea where it came from. Wanted to share it with others. It does make a good cake.
Heat milk until bubbly around the edges. Add sugar, salt and oleo to the milk. Let stand until lukewarm. Sprinkle yeast in water and dissolve. Add milk mixture to yeast. add beaten eggs; then add 2 cups of flour. Mix until smooth. Gradually add the rest of the flour. Place in a greased bowl. Cover top with oil or Pam. Keep in a warm place and let rise for one hour. Punch down and placed on a floured board and roll out. Cover with melted butter, brown sugar and cinnamon. Roll up like a jelly roll and slice off. In baking pans melt margarine and place that side up. Allow to rose 45 minutes to one hour. Bake at 350 degrees for 15 to 20 minutes. Rising time depends on thickness of dough. They can be frosted with powdered sugar, margarine and milk icing. Top while they are still warm.
Mix tuna, onion, celery, cheese, salt and pepper. Add enough Miracle Whip to hold together like tuna salad. Butter hamburger buns on insides. Fill buns with tuna mixture and wrap in foil. Bake at 375° for 15 to 20 minutes.
Mix pudding and spread in pie shell. Chill until set. Spread cherry pie filling on pudding. Top with Cool Whip and sprinkle with nuts, if desired.
Divide the potatoes and onions equally between two pieces of heavy-duty foil that has been coated with nonstick cooking spray.
Beat egg whites until fluffy. Add salt, baking powder and sugar, beating until stiff. Fold in crushed cookies and nuts. Pour into a greased 8 x 8-inch pan. Bake at 325° for 30 to 35 minutes. Serve with whipped cream or ice cream. Serves 6.
Mix together and pour over roast. Cover with foil. Bake at 350° for 1 1/2 to 2 hours.
Mix the following: cake mix, pudding, water and salad oil. Add one at a time. Beat 6 minutes at high speed. Bake at 350° in a Bundt pan for 40 to 45 minutes. When done, punch holes in cake. Pour glaze over while still hot.
Microwave butterscotch pieces and peanut butter on 50% power until almost melted, about 3 to 5 minutes. Mix in nuts and chow mein noodles; drop onto wax paper by spoon.
In a large casserole dish (8 X 14), crush 2 dozen wafers, to cover bottom of dish. Line edges of dish with wafers, standing up.
Mix together. Shape into marble-sized balls. Roll in coconut or finely chopped nuts. Chill and serve.
Mix all ingredients together. Bake in 8 x 8-inch pan at 350° for 20 to 30 minutes. Recipe may be doubled easily.
Sift the dry ingredients 3 times (with the exception of the cinnamon); cut in the shortening and add the egg and milk, which have been mixed together. Mix thoroughly. Pour into a well-greased oblong pan and cover with apples which are sliced. Sprinkle with brown sugar and cinnamon and bake in a moderate oven (350°) for 35 minutes.
Boil 4 1/2 cups water. In a bowl, mix dry ingredients. Stir into cold water. Mix well. Immediately stir the cold batter into the boiling water. Bring to a boil again. Lower heat to simmer and cook until thickened. Add a drained can of salmon that has been crumbled. Pour the mush mixture into a 9 x 5-inch pan. Cover with wax paper. Chill until next day. Slice thin and fry.
Boil sugar, lemon juice and rinds for 3 minutes. Add cornstarch and boil for 3 more minutes. Beat yolks and add to mixture. Turn out into precooked 9-inch pie shell and bake until pie is done.
Cream butter and sugar; add eggs, one at a time, and molasses. Add soda and buttermilk alternately with flour. Add spices. Store in refrigerator until needed. Makes 6 dozen small muffins. Bake at 375° for 6 minutes.
Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of mixture; set remaining aside. Stir in coffee and milk into 1/4 cup of mixture. Drizzle 1 tablespoon of Mocha flavored cheese cake mixture onto crust. Fold Cool Whip into reserved cream cheese. Spoon onto crust. Drizzle with remaining mocha flavored cheese mixture. Draw a knife or spatula through mixture to form a pattern on top. Refrigerate at least 2 hours. Store leftovers in refrigerator.
Mix all ingredients in heavy iron pan. Cook to a boil past the sticky stage. Cook until you can almost smell a burning smell. Pour onto cookie sheet and separate with a fork.
Cook tomatoes, onions, peppers and garlic powder together until done (about 2 hours). Run through sieve and then add sugar, salt, celery seed, margarine and flour. Cook until thick. Seal in clean hot jars. Makes 9 to 12 pints.
Mix all ingredients. Pour into pie crust and bake at 325° for 1 1/2 hour or until center is firm.
Place cream cheese on plate; make well in center. Mix cocktail sauce and shrimp. Place in well of cream cheese. Serve with crackers.
Mix with as little flour as possible, about 4 scant cups, sifted. The less flour, the softer the cookies. Chill in refrigerator a few hours or overnight. Then roll and bake in quick oven. Try a sample cookie before adding all the flour.
Mix oil and sugar. Add eggs and vanilla. Mix well. Sift dry ingredients together; add to egg mixture. Stir in dates and nuts. Spread into 8 x 8 x 2-inch oiled pan. Bake at 350° for 25 to 30 minutes. Cool slightly and cut into small bars; roll in powdered sugar.
Mix ingredients until well blended in a small bowl. Dip chicken or fish chunks into batter. Drain off excess. Deep fry until brown and crisp. Drain on paper towels.
Peel and slice apples. Butter the baking dish. Add apples and water. Mix sugar, cinnamon, flour and butter until crumbly. Spread over apples. Bake 60 minutes at 375°.
Combine flour, soda and sugar; cut in shortening. Add yeast mixture and buttermilk. Bake at 450°. Can keep 2 weeks in refrigerator.
Brown ground beef; drain. Add taco seasoning mix (follow package directions). You may add some jalapeno juice while simmering to make it hotter. Spread cream cheese on small cookie sheet or pizza pan. Layer with ground beef, salsa, 1/3 of the cheese, lettuce, remaining cheese, tomato, jalapeno peppers and black olives. Scoop up with tortilla chips and enjoy.
Mix egg yolks and milk. Mix sugar and cornstarch to milk and eggs. Cook until thick. Add the lemon flavoring. Add coconut to cooked ingredients. Pour into baked pie shell.
Crust: Mix butter, flour and nuts. Place in glass 13 x 9-inch dish. Bake 18 minutes at 350°.
In mixing bowl	combine first	4 ingredients. Cut in butter or margarine until	crumbly. Press half into a greased 2 1/2 quart baking dish or a 9-inch square baking pan. Cover with apples.
Saute onions, peppers, garlic, celery and parsley. Add ham, tomatoes, tomato sauce and rice. Simmer about 1/2 hour. Add shrimp on top and steam until shrimp turns pink (about 10 or 15 minutes).
Mix ingredients well. Serve as a dip with fruit or vegetables. Excellent with artichokes.
Combine oats, flour, sugar, soda and salt. Add margarine; mix until coarse crumbs (reserve 1 1/2 cups of this mix). Press remaining mixture into bottom of a greased 9 x 13-inch pan. Bake at 375° for 12 minutes. Combine condensed milk and peanut butter. Spread over partially baked crust to within 1/4-inch of edge. Combine reserved crumbs with M&M's. Sprinkle over condensed milk mixture, pressing in slightly. Bake at 375° for 20 to 22 minutes.
Preheat oven to 375°. Melt over hot water (not boiling), 1 1/2 cups chocolate morsels; cool to room temperature. In small bowl, combine the butter, sugar and vanilla extract. Beat until creamy. Add melted morsels and eggs; beat until light and fluffy. Gradually blend in flour mixture. Stir in remaining 2 1/2 cups chocolate morsels and nuts. Drop by tablespoon onto ungreased cookie sheet. Bake 8 to 10 minutes. Makes 3 1/2 dozen (2 1/2-inch) cookies. Allow to stand 2 to 3 minutes before removing from cookie sheets.
Mix the pudding, milk and Cool Whip together with a wire beater. Layer wafers in a large bowl. Pour pudding mixture over this and top with bananas. Layer in this order several times. Refrigerate.
Chop onion, dice potatoes and add kidney beans, tomatoes, cooked rice, butter, salt and pepper to suit your taste. Cook until potatoes are tender. Water may be added if required.
Mix ingredients in blender and pour into unbaked pie crust. Bake at 350° until firm in center.
Mix devil's food cake mix, butter and egg. Press into buttered 9 x 13-inch pan. Sprinkle pecans and chips evenly over cake. Mix powdered sugar, cream cheese and eggs. Spread evenly over cake. Bake at 350° for 30 minutes or until cake top is golden and bubbly.
Brown ground beef. Drain. Mix in remaining ingredients, except biscuits. Stir until well mixed and heated. Put biscuits on top and bake at 350° until biscuits are brown.
Mix apples, bread crumbs, brown sugar, cinnamon and nutmeg in bowl. Turn into buttered 1 1/2 to 2-quart baking dish. Pour melted butter and water over top. Bake at 350° for 45 minutes or until apples are soft. Serve with ice cream or cream.
Beat cream cheese until smooth. Whip cream, add to cream cheese with sugar and vanilla. Line 10-inch spring-form pan with twinkies cut in half. Pour filling into pan, refrigerate overnight. Top with chilled pie filling.
Make a white sauce using margarine, flour, milk and salt. Put a layer of potatoes and sprinkle with pepper, onion, parsley and cheese. Repeat until all potatoes are used. Pour sauce over potatoes. Cover and bake at 350° for 1 hour. Uncover and bake until brown.
Blend cottage cheese in blender or food processor until smooth. Add Knorr soup mix and dressing. Thaw spinach; rinse and squeeze all water out. Add to mixture. Cut hole in center of pumpernickel bread and use for bowl. Use cut out bread for dipping.
Whirl all ingredients in blender until well mixed. Makes about 4 cups. Enjoy!!!
Soften yeast in warm water. Heat cottage cheese until warm. Add sugar, onion, butter, dill seed, salt, soda and yeast. Add flour to form a stiff dough, beating well after each addition. (For first addition of flour, use mixer on low speed.) Cover; let rise in warm place until light and double in size, 50 to 60 minutes. Stir dough down; put in two small loaf pans (7 3/4 x 3 x 3) that have been greased well or sprayed with Pam.
Combine dry ingredients. Combine eggs, milk, margarine and corn; add to dry ingredients, mixing well. Pour into well-greased 9 x 9 x 2-inch pan. Bake 30 minutes at 375°. Goes well with hot soup or chile.
Chop all ingredients; mix well. Add 2 tablespoon salt. Wait 15 minutes. Stir in 1 cup sugar and 1 cup vinegar. Let set overnight in the refrigerator. Will keep indefinitely.
Combine all ingredients except soup into meat balls. Brown meat balls and drain off grease. Add chicken soup or gravy plus 1 can of water. Simmer one hour.
Heat oven to 350°. Grease a 13 x 9-inch pan. In mixing bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In smaller bowl, beat the cream cheese, 2 tablespoons butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is slightly brown. Cool; refrigerate. Cut into bars. Store, covered, in the refrigerator.
Boil fryer; take meat off bone and pinch up. Put chicken in 9 x 13-inch casserole dish. Pour soup and broth over chicken. Mix flour and sugar together. Pour this mixture over chicken. Bake at 350° about 15 minutes. Melt 1 stick margarine and pour over crust. Bake until brown. May have to turn on broiler to brown on top.
In a medium saucepan, bring broth and 1/3 c. sherry to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. Preheat oven to 350 degrees. In a Dutch Oven, saut onion, carrots, and green pepper in butter until soft, about 5 minutes. Add rice, chicken and mushrooms, mixing well. Place cream cheese, American cheese, and milk in a saucepan and melt over medium heat, stirring until smooth. Add to Dutch oven with remaining sherry, mixing thoroughly. Pour into a buttered 13 x 9 x 2 in. casserole dish. Top with Parmesan cheese and almonds. Cover and bake 35 minutes; uncover and bake 15 minutes longer or bubbly. If desired, garnish with carrots and green onions.
Beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger and nutmeg. Fold into pumpkin mix. Pour batter into greased and floured 15 x 10 x 1-inch jelly roll pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Sprinkle powdered sugar on a towel. Loosen edges of cake and invert on towel. Roll cake and towel from narrow edges. Cool cake completely. Unroll and spread with filling. Reroll and chill.
Dissolve Jell-O in boiling water; cool. Stir in remaining ingredients. Turn into 8 x 8 x 4-inch loaf pan. Chill. When firm, unmold or leave in pan and frost top.
Note: To peel, seed, and chop tomatoes, plunge them into boiling water for 15-20 seconds; remove and cool. Use a sharp paring knife to peel off the skin, then cut each tomato in half horizontally. Squeeze halves to remove seeds, then chop.
Mix cucumbers, onions and salt; let stand 1 hour. Drain well. Pack pickles in jars. Mix other ingredients and pour over pickles. Seal and refrigerate. Will be ready to eat in about 1 week.
Put apples in baking dish; sprinkle with orange juice. Mix all other ingredients. Cut in oleo until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375° for 45 minutes.
Brown beef and drain. Blend green pepper, onion, and tomato sauce in blender. Cook and drain noodles. Slice olives. Add everything together and bake in a 350 degree oven for one hour. (Great for freezing.)
Scald milk. Add shortening, sugar and salt. Mix to dissolve. Set aside to cool. Dissolve yeast with warm water. Beat egg and add to yeast mixture. Add milk mixture and flour. (You want dough to be stiff enough to work, but not too stiff.) Set aside for approximately 1 hour to rise. Note: Leave in bowl for first rising. After mixture has doubled in bulk, turn out on a floured surface and knead about 5 to 10 minutes, adding flour if necessary. Divide dough in half and shape into the type rolls you want.
Place chicken in a 13 x 9 x 2-inch pan. Drain Veg-All. Then put Veg-All and potatoes on top of chicken. Mix cream of chicken soup, chicken broth, salt and pepper to taste and cornstarch. Pour mixture over Veg-All and potatoes. Mix together flour, milk and butter. Pour this over the top of pie. Bake at 375° for 45 minutes to an hour or until golden brown.
Mix sauce ingredients. Spread bottom half of buns with soft margarine, toast lightly. Season meat with salt and pepper and onion, mixing well. Spread meat mixture over toasted buns. Bake at 400° for 15 minute. Remove from oven, top with cheese, cover with heated tops of buns and serve.