HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry ham or steak until brown on both sides in a large skillet. Lower heat. Add 1 quart can of tomatoes. Wash, peel and cut potatoes into medium-large cubes. Slice carrots and cut onions into 4 pieces. Break broccoli into small pieces. Add vegetables. Cover and cook on low heat until tender. Add salt and pepper to season.
Boil chicken until tender. Remove and reserve stock. Bone chicken. Cook celery and onion in stock. When celery is cooked, add noodles and cook until tender. At this point you may need to add a little more water or part of a can of cream of celery soup or your favorite kind.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy saucepan; bring to a full boil, stirring constantly. Continue boiling 4 more minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add 1/2 of the Marshmallow Creme and 1/2 teaspoon vanilla. Beat until well blended. Pour into greased 9 x 13-inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate chips. Spread over chocolate layer. Cool at room temperature. Cut into squares. Makes 3 pounds.
Combine all ingredients except margarine; dot margarine around mixture; put in covered casserole dish. Bake at 425° for 45 minutes.
Mix everything together in a large bowl. Cover and chill for a few hours or overnight. Serve.
Mix all ingredients together in a storage container. Then, put 1/3 cup into hot water. Stir and enjoy.
Melt margarine in a 4-quart saucepan; use low heat. Add the marshmallows and stir until melted. Remove from heat and stir in the cereal until well coated with the marshmallows. Put in a well greased 13 x 9-inch pan and press down evenly with a greased spoon. Cool and cut into squares. Serve in a piece of waxed paper as they are a little sticky.
Cover bottom of well buttered 9 x 13-inch pan with crackers. Crush well some amount of crackers and sprinkle over top. Sprinkle nuts over crackers. Combine sugar, margarine and 2/3 of chips. Bring to a boil for 2 or 3 minutes and pour carefully over crackers. Bake at 375° for 10 minutes or until bubbly all over. Sprinkle remaining chips while hot. When they are soft, spread to frost. Cut in small pieces while warm.
Clean and cut pineapple into cubes. Cut cheese into balls (with melon baller) and cut ham into triangles. Arrange on toothpicks. Serves 24 to 30 people.
Thaw broccoli in colander under running cold water. Saute onion in butter. Combine soup and milk; stir well. Add to sauteed onion. Add Cheez Whiz and broccoli; stir well. Heat for 30 minutes on low heat, stirring often to prevent scorching.
Mix together. Grease bowl. Put dish into a crock-pot; fill halfway with water. Cook on high	for 3 hours or until done.
Cream the Crisco and sugar. Add flavoring. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. Spoon batter into greased 10-inch tube pan and bake at 325° for 1 hour and 15 minutes or until cake tests done.
Mix yeast, sugar, 6 cups flour and salt together. In pan, heat the milk, oil and honey to 120°. Pour this liquid into dry ingredients and add beaten egg whites. Add another cup of flour and beat with wooden spoon.
Heat oven to 350°. In 9 x 13-inch pan, layer sauce, noodles, vegetables and cheese. Repeat layers. Pour water over the top. Cover; bake 1 hour and 15 minutes. Let stand for a few minutes before serving. Serves 8.
In 2-quart nonstick saucepan, heat oil. Add bell pepper and onion; cook over medium-high heat, stirring occasionally until softened, 3 to 4 minutes. Add 1 cup water, peas, bacon, salt, pepper and hot sauce. Stir to combine and bring to boil. Add rice and stir to combine. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff with fork before serving.
Cook until tomatoes are done or longer if you want it thicker. Put in size jars you prefer.
Pat in 9 x 13-inch pan and bake at 350° for 20 minutes.
Mix all in blender. Substitute 2 tablespoons paprika for garlic for French dressing. Makes 3 cups.
Blend ingredients and press firmly against bottom and sides of a 9-inch spring-form pan.
In bowl, mix clams with lemon juice; set aside. (Drain clams of juice.) In skillet, melt butter; cook onion and garlic until soft. Mix in clam sauce, bread crumbs and Mozzarella. Add clams to mixture. Bake in preheated oven at 350° in a casserole dish for 20 minutes or until bubbling. Slice Italian bread thin and serve dip on top.
Crumble Shredded Wheat into a greased baking dish. Beat eggs, add milk. Stir in molasses, salt and cinnamon. Pour over biscuits. Dot with butter. Bake at 350° for 35 to 45 minutes. Serve plain or with whipped cream. Ice cream is also good.
Mix sugar, flour, baking powder and salt. Beat 1 egg hard and pour over dry ingredients. Mix to make crumbly. Sprinkle over sliced apples in 9 x 11-inch pan. Melt butter and pour over apple and crumb mixture. Sprinkle with cinnamon. Bake at 350° for approximately 1 hour.
Cream shortening; add sugar and beat until fluffy. Add eggs one at a time. Add sifted dry ingredients, alternating with milk. Add flavoring. Pour into well-greased and floured pans, size 9 x 15-inch. Top with enough sliced apples to cover batter. Sprinkle apples with 1/2 cup brown sugar and 1/4 cup melted butter. Bake in a moderate oven (350°) for 45 minutes. Serve warm. Makes 12 servings. If you only want 1/2 of recipe, use an 8 x 8-inch pan.
Cream shortening and brown sugar; add flour and oatmeal. Line a pan, 9 x 12 x 2-inch, with this mixture, reserving one cup of the mixture for the top of Kuken. Boil the apples in 1/4 cup of water. When partly done, add one cup sugar and 2 tablespoons cornstarch. Pour into pan, sprinkling reserved crumbs over top. Bake 35 minutes in 350° oven.
In a large skillet, brown chicken and mushrooms in margarine. Stir in soup, garlic and seasonings. Cover and simmer 30 minutes, stirring now and then. Blend in sour cream and heat slowly. Serve plain or over rice.
Mix all ingredients in crock-pot. Heat until cheese melts. Serve as a dip with tortilla chips, Fritos or Doritos.
Beat sugar, oil, eggs and lemon rind. Add sifted flour, baking powder, salt, ginger and lettuce to sugar mixture. Beat well. Stir in nuts. Bake in greased 9 x 5-inch loaf pan at 375° for 55 minutes. Cool 15 minutes in pan. Remove and sprinkle with powdered sugar, if desired.
Cream butter and sugar. Add flavorings and hot water. Beat 1 minute. Add salt, flour and water alternately. Beat egg whites stiff. Sift baking powder over batter and fold in beaten whites with mixer on slow speed. Bake at 325° in 3 (9-inch) pans or a 9 x 13-inch pan until it springs back when touched lightly. Cool 10 minutes in pans. Remove from pans and ice with favorite icing.
Mix. Get grease hot and pour batter into skillet. Brown and turn. (When bubbles pop, it's ready to turn.)
Place sliced strawberries in baked shell. Combine water, sugar and cornstarch in saucepan. Cook, stirring constantly, until boils. Cook 2 minutes longer. Add the jello after removing from heat and stir. Pour over berries. Let sauce cool before pouring.
Cream filling: Bring milk and sugar to a boil. Blend until smooth. Dissolve Knox gelatine in cold water. Add to milk and sugar. Add sour cream and vanilla. Blend until smooth.
Cream first 5 ingredients well. In a separate bowl, mix next 2 ingredients to create a paste; then add to creamed mixture. Mix well. Alternately add flour, salt and buttermilk. Mix well. Combine vinegar and soda in a separate bowl, then pour into batter. Mix well. Bake at 350° for 20 to 25 minutes in three 9-inch greased and floured cake pans. When cooled, frost.
In a large saucepan, melt butter. Saute onion, celery and potatoes until tender. Add milk. Simmer for about 30 minutes. Put in bowls or cups. Garnish with parsley flakes. Serve. Serves 6 to 8 people.
Brown bacon in large pot (you want the bacon to crumble). Set aside. In bacon grease, fry onions and bell pepper until they are soft. Add rice, shrimp and bacon (crumbled) back to the pot with onions and bell pepper. Mix well. Put in enough soy sauce to turn rice brown. Mix and serve.
Break eggs in mixer; beat well. Add the sugar and oil and beat on medium speed. Add sifted dry ingredients alternately with buttermilk with which the soda has been dissolved. I cook the prunes and then I fold them in with the nuts and mix until they are all through the cake. Pour in 9 x 13-inch pan. Bake at 325° approximately 45 minutes.
Preheat the oven to 350°. Melt butter in a large skillet. Add red bell pepper, garlic and mushrooms. Saut until tender. Stir in green onions and next 5 ingredients. Pour into a lightly greased 7 x 11-inch baking dish. Sprinkle with chow mein noodles. Bake, uncovered, at 350° for 30 minutes or until bubbly. Makes 6 servings.
Let cream cheese stand at room temperature until softened. Chop up dried beef in blender. Mix all ingredients together and shape into 2 logs. Chill.
Wash shrimp in cold, running water. Place in a large pot. Add the 2 stalks celery, onions and lemons for every 3 to 4 pounds of shrimp; do not add any water. Use only what hangs onto the shrimp when you wash them. Sprinkle liberally with Old Bay seafood seasoning. Cover pot and cook on top of stove over medium heat. Stir frequently; the shrimp on the bottom cook first so keep turning them over until they are all pink and tender. Remove from heat. Drain (there will be a lot of fluid). Peel and eat.
Combine all ingredients until smooth. Cook over medium heat (a heavy-bottomed saucepan works best) until it "almost burns," stirring constantly. It will be quite stiff. Knead on counter when cool enough to handle. Lasts several months if kept in a tightly closed plastic container.
Mix Bisquick and cheese together. Add to beaten eggs and stir until moistened. Fold shredded zucchini into mixture. Melt butter or margarine in skillet. Drop 2 tablespoons of mixture for each round into skillet and cook 2 or 3 minutes on each side.
Mix first 5 ingredients and pour half into a greased and floured 9 x 13 pan. Combine cinnamon and brown sugar. Sprinkle half over cake batter. Pour remaining batter over cinnamon mixture. Top with remaining cinnamon mixture. Bake at 350° for 45 minutes or until done. Combine powdered sugar, vanilla and milk. Pour over hot cake.
Cream the ingredients together, but add flour last. Add eggs one at a time. Pour into tube pan. Cook for 1 hour and 45 minutes at 300°.
Mix all. Refrigerate overnight. Roll dough into small balls (smaller than a walnut). Roll balls into sugar. Press flat with a glass dipped in sugar. Bake at 350° for 8 minutes.
Cream 1 stick butter and sugar and set aside. Melt 1 stick butter with candy bars in double boiler and set aside. Add eggs to	sugar and butter. Put soda in buttermilk, then add to candy bar mixture. Combine with butter and sugar. Add flour, a little at a time. Beat and add nuts. Bake at 325° for 30 to 40 minutes.
Mix wine with cream of chicken soup; set aside. Mix margarine with bread crumbs; set aside. Dip chicken pieces into soup mixture, then roll in the crumbs. Place chicken on cookie sheet and bake for 25 minutes in 350° oven.
Mix well and drop by teaspoon 2-inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool on rack. You can add raisins, chopped nuts or coconut, if you like, before cooking.
Combine cream cheese and potatoes, mixing until well blended. Add remaining ingredients. Bake at 350° for 45 minutes.
Mix together all ingredients in a saucepan. Simmer until mixture comes to a boil, stirring constantly. It has a tendency to stick and scorch. Boil 1 minute. Makes one pint.
Boil potatoes, carrots, celery and onion in water until tender. Add salt, pepper, bacon, milk and butter. Bring to boil.
Put sugar, milk, butter and salt into large saucepan. Bring to a boil, stirring constantly. Cook at moderate rate, stirring occasionally, until it forms a soft ball. Remove from heat immediately and set pan in cold water. Don't stir or beat until candy is thick, creamy and loses its shine. When at setting point, add cherries and nuts and fold in quickly. Pour into buttered 8-inch pan and let stand at room temperature until firm. Cut into squares. Makes 2 1/2 pounds.
Mix first 2 ingredients together; add other ingredients. Mix everything together except sour cream. Pour 1/2 of mixture in large Pyrex and let chill. Then spread sour cream and pour remainder on top. Chill.
Heat oven to 425°. Mix all ingredients in a bowl to form a ball. Roll out on floured board. Cut with glass 2 1/2-inches in diameter. Place on greased and floured cookie sheet. Bake 12 minutes.
Mix well. Pour into a 9-inch unbaked pie shell. Bake at 350° for about 50 minutes.
Select or ask your butcher to cut 1 pork chop per person, 1 1/2-inches thick. Brush each pork chop with Caesar or Italian salad dressing. Roll each pork chop in a generous amount of Progresso bread crumbs. Place on a broiler pan and bake at 375° for 1 hour and 15 minutes.
Blend shortening, sugar, salt and egg. Add dry ingredients and nuts to this mixture. Blend well. Shape into a roll about 2 1/2-inches in diameter. Roll in waxed paper and chill in refrigerator for several hours or overnight. Cut thin slices of chilled dough. Put on lightly greased cookie sheets. Bake at 375° for 12 to 15 minutes. Yield: 8 dozen.
Put the cucumbers in lime and water overnight. Wash out 3 or 4 times. Mix sugar, vinegar, salt, turmeric and pickling spice. Put cucumbers in mixture. Let stand for 3 hours. Boil cucumbers for 30 minutes. Pack in jars.
Mix the hamburger, potatoes and onions; cook until done. Mix all other ingredients. Let simmer for about 1 hour. Good to eat with cornbread.
Flatten chicken breasts with hands. Make a mixture of half and half of grated Parmesan cheese and bread crumbs. Cut cream cheese in approximately 1-inch slices. Melt butter in pan. Set aside and cool slightly. Dip chicken first in butter and then in Parmesan cheese and bread crumb mixture to coat. Place cream cheese at edge of chicken piece and roll. Place, uncovered, in a baking dish. Sprinkle with small amount extra butter on top. Bake at 375° for about 30 to 45 minutes.
Mix Eagle Brand milk with Cool Whip. Fold in pie filling and pineapple. Pour into serving dish and chill for several hours.
Soften the sherbet. Add the thawed orange juice and cold ginger ale. I always use some Seven-Up. Also, I use orange juice to taste. Stir well and serve right away. Punch should be slightly thick.
Cook vegetables 10 minutes. Let cool completely. Cut up the cauliflower and broccoli and add onions. Mix salad dressing with mayonnaise and add to the vegetable mixture. Let set overnight in refrigerator.
Cook carrots in salted water until tender. Drain. In saucepan, add oleo, sugar and water. Cook over low heat until sugar dissolves, stirring often. Add carrots and simmer until hot.
For each plate, 1 ring of pineapple, 1/2 banana and 1 maraschino cherry. Place pineapple slice on shredded lettuce, then place 1/2 of a straight banana in a pineapple ring. Split the top of the banana four ways not too far down. Fill the split with salad dressing and let it run down on banana like tallow from a candle, then place cherry on top for the flame.
Mix all except cranberry sauce; divide into parts. Press one part in 2-quart baking dish. Slice cranberry sauce fairly thin and put layer on top. Top with remaining mixture. Bake at 350° for 30 to 35 minutes until brown.
Melt butter; beat in eggs to which cocoa has been added. Add sugar and mix well. Sift flour with dry ingredients alternately with milk. Mix thoroughly. Add nuts and vanilla. Bake in moderate oven.
Cream sugar and shortening. Add egg and molasses. Then sift remaining dry ingredients and add. Roll into walnut-size balls. Roll in sugar and place on greased cookie sheet. Bake at 325° for 15 minutes. Makes 1 dozen.
Mix ingredients and put in 2-quart casserole dish that has been sprayed with Pam. Sprinkle buttered cracker crumbs over top. Bake at 350° for 30 minutes.
Toss banana with lemon juice; drain, reserving lemon juice. Place banana slices on a baking sheet, and freeze 1 hour and 30 minutes. Process banana slices, reserved lemon juice, mango, 1 1/2 cups pineapple-orange juice, and yogurt in a blender until smooth, stopping to scrape down sides. Pour into chilled glasses; serve immediately.
Combine the oil, lemon juice, garlic powder and hot sauce in a skillet that has been coated with butter-flavored no-stick cooking spray. Saut the shrimp in the oil mixture until they turn pink. Serve with steamed rice. Makes 4 servings, 6 fat grams per serving.
Mix ingredients (except chicken) in food processor. Marinate chicken for 6 hours (or up to 3 days). Skewer and cook over low grill until done. Takes about 15 to 20 minutes.
Preheat the oven to 375°. Line a baking sheet with foil.
Crush vanilla wafers, cut up candied cherries and pineapple. Leave nuts whole. Mix all ingredients, one at a time, except milk and marshmallows. Melt milk and marshmallows and stir into fruit mixture. Pack into an angel food cake pan. Store in closed container in a cool place.
Mix all ingredients. Stir well. Pour into a casserole dish. Bake at 350° for 25 to 30 minutes until bacon is done. Serve hot.
Fix rice as directed on package. Combine rice, corn, butter and soup. Mix all together and pour into casserole dish. Top with shredded Cheddar cheese and bake at 350° for about 30 minutes.
Beat eggs slightly. Add all other ingredients; pour in 9-inch pie shell. Bake in slow oven at 300° about 45 minutes or until set.
Cream margarine and sugar. Add eggs one at a time, beating well after each. Combine flour, soda and salt; add to creamed mixture. Add vanilla. Fold in remaining ingredients. Pour into muffin pans that have been greased or lined with baking cups. Bake at 300° for 15 minutes. Yields 6 dozen miniature muffins or 12 large muffins.
Fry sausage and drain. Fry peppers and onions in grease. Add cheese and other ingredients. Pour in pie shells. Bake at 350° for about 45 minutes.
Pour cereal into a large bowl. Melt peanut butter and chocolate chips. Dribble over cereal. With a spoon, toss and coat the mixture. Add 10x sugar. Place seal on bowl to shake (or place entire mixture into a large plastic bag to seal and shake).
Prick bottom and sides of pastry shell with a fork. Bake at 400° for 3 minutes. Remove from oven and gently prick again with a fork. Bake 5 minutes more and let cool. Crumble bacon and set aside. Saute onions in 3 tablespoons bacon drippings until tender. Combine bacon, onions and next 4 ingredients in bowl; stir well. Spoon mixture into pastry shell and sprinkle with caraway seed. Bake at 350° for 30 to 35 minutes or until set. Let stand 5 minutes before serving.
Prepare pastry for 2-crust 9-inch pie. Combine first 4 ingredients; cook and stir until mixture thickens and boils. Add whole berries. Fill pastry shell. Dot with butter. Adjust top crust, cutting slits; seal. Bake at 400° for 30 to 40 minutes, or until crust is brown. Serve warm.
Boil and drain macaroni according to directions. Grate cheeses. Grease a 9 x 13-inch baking dish with butter. Layer macaroni alternately with cheeses 4 times or until all ingredients are used up. Pour milk in until baking dish is 3/4 of the way full. Add pats of butter to top layer and bake at 350° for 30 minutes.
Boil chicken; save 2 cans broth. Debone chicken. Mix together 2 cans of broth with soup. Pour into bottom of casserole dish. Add chicken, pulled apart into bite size bits. Mix together the flour, salt, pepper, buttermilk and margarine; pour over top of chicken in casserole. (This will form its own crust and top.) Bake at 425° for 30 minutes.
Line 4 sided cookie sheet with graham crackers. Take oleo, butter, sugar and salt and boil for 3 minutes. Add 1 cup chopped nuts to syrup. Pour over crackers. Bake for 10 minutes at 350°. Remove to cooling rack covered with waxed paper to cool.
Place peach gelatin in a bowl. Bring 2 cups of water to a boil and pour over gelatin. Stir until dissolved. Add orange juice, mix well. Chill until partially set. Fold in peaches. Pour into 3 qt. serving bowl. Chill until firm. Place cranberry gelatin in another bowl, bring remaining water to a boil; pour over gelatin. Stir until dissolved. Add cranberry juice and mix well. In a blender combine combine oranges, cranberries and sugar, process until fruit is coarsely chopped. Add to cranberry gelatin. Carefully spoon over peach gelatin. Chill until set.
First 3 ingredients should be at room temperature. Cream first 3. Add sugar and vanilla. Beat well. Add eggs, one at a time (these should be at room temperature), beating after each egg. Add flour to mixture slowly. Save a little flour to dust nuts and butterscotch pieces, then add to mixture. Cook in tube pan or 2 loaves at 300° for 1 1/2 hours.
Place cooked broccoli cuts in a greased, oblong baking dish. Melt margarine; add onion and saute until tender. Add soups and cheese. Melt together slowly. Pour mixture over broccoli. Bake at 350° uncovered for 30 minutes.
Cream together shortening, sugars, eggs and vanilla. Combine flour, soda, baking powder and salt. Add flour mixture to creamed mixture, 1/2 cup at a time, until smooth and firm. Fold in a total of 5 cups of any of the ingredients following.
Preheat oven to 450°. Roll out pastry 1/2 inch thick, and cut into 6 squares. Place an apple in the center of each square. Mix 1/2 cup sugar, 1/2 teaspoon cinnamon, nutmeg and 2 tablespoons butter. Fill the apples with the mixture. Moisten edges of pastry with cold water and fold up around apples, sealing all cracks. Prick with a fork. Chill 1 hour. Combine rest of ingredients and 2 cups of hot water; boil for 5 minutes. Place apples in a 9 x 12-inch baking dish and bake 10 minutes at 450°. Reduce to 350° and pour syrup over the apples. Bake 35 minutes, basting often. Serves 6.
Mix in order given. Bake at 350° for 35 minutes in two 9-inch pans.
Mix sugar, jello and cornstarch together in a saucepan. Add water; mix. Cook over medium heat, stirring constantly and boil 5 minutes. Pour into bowl and let cool. Pour over whole stemmed strawberries. Then pour into crust. Chill; top with Cool Whip.
Mix together. Pour into pie crust. Bake at 350° for 1 hour.
Grease casserole and alternate layers of bread, cheese, mushrooms and ham. Beat eggs and add milk. Pour over bread mixture. Top with cheese. Cover and refrigerate overnight. Bake, uncovered, 1 hour at 325°.
In large Dutch oven or pan, combine corn, cabbage, onions and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables. Bring to a boil, reduce heat and simmer for 10 minutes. Ladle into hot sterilized jars, 1/4-inch head space. Adjust caps. Process in boiling water bath 10 minutes. Let stand at least 1 week to blend flavors. Yields about 14 jars (12 ounces each). Very good on hamburgers, hot dogs or eat alone.
Combine flour with sugar, cocoa, soda and salt. Add remaining ingredients except nuts and 2 tablespoons sugar. Beat until well blended. Prepare Cream Cheese Topping.
Marinate brisket in liquid smoke overnight, covered. Drain next day and sprinkle paprika, garlic and pepper on brisket. Slice onion and celery and cover seasoned brisket. Wrap tightly in foil and bake in slow oven at 250° for 5 or 6 hours, according to size of brisket. Remove from oven and let cool. Drain and remove celery and onion. Slice and pour barbecue sauce over sliced brisket and return to a 400° oven for 1 hour.
Cut steak into serving pieces and brown on both sides in the butter. Remove to a casserole. To the fat in the pan, add the onion and cook until brown. Stir in the flour and seasonings and slowly add the water. Pour over meat. Cover and bake at 300°. Bake for 2 hours. Be sure the meat is completely covered with gravy when in oven.
Combine oats, corn syrup, eggs, sugar, vanilla and salt, mixing well. Add melted butter and mix thoroughly. Pour into pastry shell and bake 1 hour at 350°. Cool before serving.