HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain strawberries, reserving liquid. Add water to reserved liquid to measure 1 cup. Combine sugar and cornstarch in saucepan. Gradually add liquid. Cook, stirring constantly until mixture is clear and thickened. Stir in strawberries and almonds.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can of onion rings. Spread into greased 8 x 12-inch dish. Bake uncovered at 425° for 30 minutes. Add remaining cheese and onions and bake 5 minutes.
Mix sugar, cocoa and flour. Pour 1/2 cup boiling water over this. Add butter and egg yolks mixed with milk and vanilla. Cook until thick. Pour into 9 inch baked crust. Cover with meringue and bake until browned.
Pour quart of boiling water over tea and spice. Let stand until nearly cold; add juice of 3 lemons and 3 oranges or 1/2 cup frozen lemon juice and 1 can frozen orange juice. Add sugar and 12 cups water.
Mix first 3 ingredients. Mix cream cheese, butter and powdered sugar. Combine both mixtures and add Cool Whip, folding in. Break up cookies. Place in layers, starting with cookies. Crush more cookies on top to look like dirt.
Combine all ingredients except nuts in saucepan. Stir over low heat until smooth. Remove from heat. Add nuts. Drop onto waxed paper.
Brown ground beef and onion; drain fat. Add tomato sauce, oregano, mushrooms and a little sugar; simmer about 5 minutes. Stir in cooked egg noodles. Put cheese on top. Stir into dish when it melts.
In mixing bowl, combine egg, mayonnaise, seasoning, onion and green pepper. Stir in bread crumbs; mix in tuna. Press gently into 8-inch pie plate with fork. Toss vegetables with 1/4 cup cheese into shell. Sprinkle 1/4 cup cheese over vegetables. Bake at 325° for 20 to 25 minutes or microwave on High for 3 to 5 minutes.
Cut potatoes into cubes. Place in a large saucepan. Cover with water and add a dash of salt. Bring to a boil. Cover and simmer for about 20 minutes, until potatoes are just tender. Drain. Mash potatoes. Add green onions and garlic mix to blend. Add butter, hot milk, egg, yolk, pepper and nutmeg. Whip until light and fluffy. Add parsley. Add Mozzarella cheese, sausage slices and Parmesan cheese. Spoon mixture into a buttered ovenproof dish. Sprinkle with herbs. Arrange some sausage slices on top. Heat under the broiler until light browned and hot, 5 to 7 minutes. Serve with a green salad or marinated tomatoes.
Mix all ingredients well. Form 3 loaves in 13 x 9 cake pan. Pour barbecue sauce over the loaves. Bake at 350° for 45 minutes.
Melt chips and milk together in microwave. Add vanilla. Stir. Let cool before adding nuts. Pour into long buttered pan; let cool. Cut into squares.
Brown onion in butter. In a large bowl, combine soups, broth and chilies. Add diced chicken and mix. Layer chicken mixture, cheese and tortillas in rectangular casserole dish until all ingredients have been used. Bake at 350° for 35 minutes.
Drain juice from fruits and mix. Colored marshmallows may be used. Chill.
Saute onion in 1 tablespoon butter or shortening. Add remaining ingredients and pour into baking dish and bake until set, about 30 minutes at 350°.
Cook vegetables as directed on package. Drain. Pour into greased baking dish. Mix cheese, onion and mayonnaise with hot vegetables. Crush Ritz crackers, melt margarine, mix with crackers until they are damp. Sprinkle over top of vegetable mix. Bake at 325°, uncovered, for 45 minutes.
Sift together flour, soda and salt. Combine raisins and nuts and toss with 2 tablespoons of flour mixture. Beat together shortening and spices. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and applesauce, beating only until smooth. Stir in raisins and nuts. Grease Bundt or 3-quart ring mold. Bake at 350° for 1 hour. Cool in pan 15 minutes. Remove cake from pan and place on rack until cold. Makes 8 to 10 servings. Dust with confectioners sugar or use cream cheese frosting, if desired.
Cook potatoes, carrots and celery in water until tender. Drain, reserving liquid and setting vegetables aside. Saute onion in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8 to 10 servings.
Sift dry ingredients together. Cream butter, shortening and sugar. Add other ingredients and eggs, one at a time. Cook 1 hour and 25 minutes at 300°.
Cut butter into dry cake mix until crumbly. Pat into ungreased 9 x 13-inch pan, building up sides. Bake 10 minutes at 350°. While hot, put apples on top and sprinkle on sugar and cinnamon. Blend sour cream and egg. Pour over apples. Bake at 350° for 20 minutes or until done.
Mix all ingredients into double crust. Bake in 9-inch pie pan at 425° for 40 to 50 minutes.
Cook all ingredients together for 5 minutes. Season to taste with salt, pepper and Italian spices. Put in casserole dish. Add 1 can garlic croutons. A small can of V-8 juice may be added. Bake at 350° until bubbly.
Cut up chicken breast into 1-inch pieces. Dip in egg batter and roll in flour lightly. Brown in oil.
Mix together all ingredients except cheese. Pour half the mixture into well-greased pan. Sprinkle with cheese. Add other half of mixture. Bake at 375° for 45 minutes.
Mix together ingredients and beat well. Bake in tube pan at 350° for 1 hour.
Mix all ingredients together. Season to taste with salt and pepper. Cook 2 hours, covered, at 350°.
Brown ground beef over medium heat. Drain fat. Add beans, onion and soup. Stir well and heat 10 minutes. Place mixture in casserole dish. Sprinkle with cheese. Bake in preheated oven at 350° for 15 minutes. Serves 4.
Cook onion and squash together and drain. Line pan with half of stuffing. Mix other ingredients with squash and onions. Pour over stuffing and cover with the rest of stuffing. Dot with butter. Bake at 350° for 30 minutes.
Mix sour cream, sauce and dry taco mix together. Refrigerate at least 1 hour. Spread sour cream mixture in a 9 x 13-inch pan. Garnish with lettuce, olives and tomatoes. Top off with cheese. Serve with tortilla chips.
Combine chopped apples and candy bars in medium bowl. Stir in Cool Whip. Refrigerate, covered, until ready to serve.
In 2-quart saucepan, bring 1/2 cup water to boiling. Add broccoli and onion. Cover and simmer 5 minutes or until tender. Do not drain. Stir in soup, milk, cheese and pepper. Cook and stir until heated through. Top each serving with chopped peanuts and shredded cheese. Makes 4 to 6 servings.
In medium bowl, combine flour, cocoa and baking soda; set aside. In large bowl with electric mixer, beat butter, peanut butter, brown sugar, sugar and vanilla about 3 minutes until light and fluffy. Add eggs, one at a time. Beat well after each addition. Reduce mixer speed to low. Gradually beat in flour mixture until smooth. Stir in peanut butter cup pieces along with chocolate chips. Drop dough by heaping tablespoons onto ungreased cookie sheet, 1-inch apart. Bake at 350° for 13 to 15 minutes until dry and slightly firm to touch. Cool 1 minute on cookie sheet, then remove to wire rack to cool completely.
Beat eggs; add sugar, oil and vanilla. Beat well. Sift all dry ingredients together. Stir in zucchini and flour alternately, beginning and ending with flour mixture. Add nuts and raisins. Pour into 2 greased and floured loaf pans. Bake at 300° for 50 minutes or until knife comes out clean.
Boil sugar, milk and butter for 2 minutes. Remove from heat and add rest of ingredients. Mix well. Quickly drop by spoonfuls onto wax paper. Use 2 spoons. Let cool.
Cook onion and celery in oleo until tender. Add mayonnaise, then mix in a large bowl with cornbread stuffing and seasoning mix. Add chicken broth, salt, eggs, milk and deboned chicken, then pour in a 9 x 13-inch baking dish. Refrigerate 4 hours. Add cream of mushroom soup on top. Bake at 350° for 45 minutes. Add cheese on top and bake 10 minutes more.
Combine cocoa, sugar, salt, and milk in a saucepan. Boil, cook to soft ball shape. Remove from heat. Add butter and vanilla. Beat until mixture thickens. Add nuts. Pour into greased plate.
Preheat oven to 325°. Beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter; stir in chocolate pieces and walnuts. Bake 1 hour at 325°.
Stir whole wheat flour, unbleached	flour, salt and baking powder together. Cut in butter with a pastry blender. Add milk all at once and stir vigorously until dough just stiffens up, then turn	out on a lightly floured board and knead 6 times. Roll or pat out to thickness of 1/2-inch and cut out with a biscuit cutter. Place on a greased baking sheet.	Bake in 450° oven about 12 minutes. Serve hot for best taste.
Mix sugars, vanilla and butter. Add eggs and beat well and then add peanut butter. Sift flour, soda and salt together and mix with rest of ingredients. Add milk. Roll in ball like a marble and cross with fork. Bake in 375° oven for about 10 minutes.
Combine all ingredients and blend. Spoon batter into a greased loaf pan. Bake at 350° for 50 to 55 minutes or until done. Cool completely before slicing. Makes 8 to 10 servings.
Brown hamburger with onions and peppers. Add remaining ingredients and simmer for approximately 15 minutes. This should serve about 60 people.
Put cukes and onion in blender. Add enough milk to puree. Blend in remaining ingredients. Chill. Can be made a day ahead. Garnish with slice of cuke and dill.
Mix all together. Pour into 9 x 12-inch pan. Add pecans. Press down lightly. Bake for 1/2 hour, or until done. Let cool; cut into squares.
Cook the chickens in just enough water to cover them. Saute the sesame seed in a little oil, with tortilla. Boil some water; turn heat off and soak red peppers for 15 minutes. When peppers are soft, drain them. In a blender, put the peppers, the pumpkin and sesame seed, black pepper, garlic cloves and the toasted tortilla. Heat 1 tablespoon corn oil in a pot and transfer the mixture from the blender. Add chicken to the sauce mixture (optional). Add 1 cup of the chicken liquid. Cover and simmer until chicken is tender.
Slip skins from grapes and set aside. Heat grapes in saucepan for 3 to 4 minutes. Then run through a sieve to remove seeds. Combine pulp, skins, cornstarch, sugar and salt.
Cook rice and broccoli separately. Saute onions and celery in large skillet with oil. Add all other ingredients (drain broccoli). Pour into casserole and bake 30 minutes at 350°. Serves 12.
Spread plain cream cheese on dish. Spread chive cream cheese over. Spread 1/2 bottle cocktail sauce over. Spread shrimp on top. Sprinkle with parsley. Stick crackers around sides. Serve with knife.
Mix all ingredients and bring to a boil. Pour over chicken (3 to 5 pounds wings) and bake at 350°.
Brown onion and hamburger. Add mustard and catsup to taste. Mix in chicken gumbo soup. Simmer. Serve on hamburger buns.
Grease 9 x 13-inch baking pan. Dump undrained pineapple in pan and top with blueberries. Sprinkle dry cake mix over fruit. Sprinkle with nuts; cut margarine into pieces and sprinkle evenly over all. Bake 1 hour at 350°. May use cherry or apple pie filling.
Mix together barbecue sauce, Coca-Cola and Texas Pete. Pour over skinned chicken; let marinate overnight. Bake for 1 hour, covered, at 350°.
Cream all of the sugar, powdered sugar, butter, oil and eggs together in a mixer, then add the rest of the ingredients. You can add chocolate chips or M&M's or anything you want to the mix or just have them plain. Mixture will be light in color and will be soft. Bake at 375° for 10 to 12 minutes. Makes 175 cookies.
Add salt and cream of tartar to the egg whites and beat until stiff. Slowly add the sugar, beating well as you go along. Mixture will be thick and glossy. Add vanilla at the end of beating. Fold in chocolate chips. Drop by teaspoons on ungreased cookie sheets, 1 inch apart. Put in oven and turn oven off immediately. Leave in oven for 3 to 5 hours (or overnight).
Combine first 5 ingredients; stir in pecans. Peel zucchini, if desired. Shred enough for 2 cups. Combine with remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes or until wooden pick comes out clean. Cook in pan 10 minutes. Remove from pans and let cool on wire racks. Freezes well.
Cook chicken; cut into bite size pieces. Place in bottom of a casserole dish. Mix soup, broth and butter in saucepan; bring to a boil, then pour over chicken. Mix together flour, baking powder and milk, then pour over top. Bake at 350° for about 1 hour.
Shred cabbage and add sugar and salt in saucepan. Add 1 cup of water and seasoning. Cook over medium heat until tender.
Mix ground beef, shredded zucchini and bread crumbs into 8 (1/2-inch) thick patties. Brown on both sides in a large nonstick skillet for 3 to 4 minutes. Stir in sliced zucchini and tomatoes. Bring to a boil. Reduce heat. Cover and simmer 7 to 9 minutes. Turn patties and stir 2 to 3 times or until zucchini is crisp-tender. Add potatoes and simmer 3 minutes longer or until patties are no longer pink in center. Makes 4 servings.
Combine all ingredients in a blender, cover and blend until smooth, about 30 seconds. Makes about 3 cups.
Plant lemon seeds. They make attractive houseplants and the leaves can be used for delicate flavoring.
Steam yams for 20 minutes, peel and cut in 1/2-inch chunks. In a shallow dish sprayed with Pam and sprinkled with brown sugar, add all other ingredients. Bake at 350° for 30 minutes or until tender.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. In a large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla. Sift flour with soda, baking powder and cinnamon. Stir into egg mixture, alternating with milk. Stir in apples, chopped nuts and raisins. Turn into prepared pan. Bake 40 to 45 minutes until surface springs back when gently pressed with fingertip. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.
Crush graham crackers with powdered sugar and melted butter. Press into bottom of 9 x 13 x 2-inch pan. Layer chocolate chips (whole package), coconut, nuts, butterscotch chips (1 package), dates and then pour condensed milk over whole pan. Bake for 1/2 hour at 350°.
Spread almonds on baking sheet and bake 8 to 10 minutes at 325°. Remove and set aside. Grease and flour a Bundt pan. Sprinkle 1/2 cup almonds in bottom of pan. In mixing bowl combine cake mix, pudding mix, eggs, oil, Amaretto, orange juice and almond extract. Beat until fluffy. Fold in remaining ingredients. Pour into pan and bake 1 hour at 325° or until tested done.
Combine butter and milk in pan; heat until butter melts. Stir in cocoa and vanilla. Gradually add sugar, beating at medium speed until smooth. Yields 1 1/2 cups.
Melt Hershey bars, marshmallows and milk in top of double boiler. Cool. Add whipped cream. Put into crust. Place in refrigerator. Serve with small scoop of whipped cream or ice cream on each piece.
Mix dressing, macaroni, vegetables and tuna. Season to taste with salt and black pepper. Refrigerate. Serve on lettuce leaves. Makes 6 servings. Prep time: 15 minutes plus refrigerating.
Saute green and red peppers, onion and garlic in oil for approximately 7 minutes or until tender. Add chicken. Saute for 5 minutes or until no longer pink. Stir in tomato sauce and red pepper seasoning. Cook, covered, for 5 minutes. Stir in rice and serve. Yields 4 to 6 servings.
Cook sweet potatoes until tender; peel and mash. Combine other ingredients; top with marshmallows. Bake at 375° for 20 minutes.
Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually add in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
Combine all ingredients except pecans. Beat on medium speed of electric mixer until smooth. Chill 2 hours. Shape into ball and roll in pecans.
Follow Solomon's advice for making good boys and you will have a good cake. (Proverbs 23:14, first clause). Bake for 1 hour and 20 minutes at 350°.
In a large bowl, thoroughly mix flour, yeast, sugar and salt. Add water and margarine; stir until well blended, about 1 minute. Add 1 1/2 cups flour; stir vigorously for 2 minutes. Add additional 1 1/2 cups to 2 cups flour to make a soft dough. Turn dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Spray dough with Pam; cover with bowl. Let rest 10 minutes. Punch down; divide into 2 pieces. Roll each piece to 11 x 7 rectangle. Roll up tightly from short end. Pinch seam to seal; place seam side down in loaf pan, sprayed with Pam. Cover; let rise in warm, draft-free place until doubled in size, 1 hour and 15 minutes. Bake in 375° oven for 35 to 40 minutes. Cool on wire rack.
Put cereal, dates and nuts through meat grinder; add honey, butter and lemon juice and mix well. Shape into small balls and roll in confectioners sugar. May be topped with pecan halves. Makes 30.
Mix together and press into the bottom of a 13 x 9 x 2-inch baking dish (glass will work best). Chill 1 hour.
Brown and drain beef and onions. Add tomato sauce; simmer 5 minutes. Place 6 cups of chips in a 4-quart casserole. Sprinkle 2 cups cheese over top. Pour on the meat sauce. Top with remaining chips. Place remaining 2 cups cheese over. Bake at 350° for 15 minutes. Makes 8 servings.
Take pineapple and bring to boil. Remove from heat and add Jell-O. Let set until cool enough to touch with your finger, then add buttermilk and put in refrigerator until it begins to jell. Stir in Cool Whip and place in large baking dish.
In large, oiled, shallow pan, mix popcorn and nuts. Mix other ingredients in saucepan, stirring, and bring to a boil. Boil 5 minutes. Pour over corn mixture. Stir well. Bake at 250° for 1 hour, stirring every 15 minutes. Stir while cooling. Cover tightly to store. Enjoy.
Combine all ingredients except almonds. Bake at 350° for 15 minutes. Serve hot on Triscuits.
Grease pie plate. Heat oven to 350°. Beat all ingredients until smooth (30 seconds in blender on high). Pour into plate. Bake until knife inserted into center comes out clean.
Mix all ingredients well and pour into buttered casserole dish. Bake at 350° for 45 to 50 minutes.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour and sugars. Beat until well blended. Blend in butter. Add chips and walnuts. Bake 1 hour.
Season chicken with salt and pepper. Cook on the grill until just done. Don't overcook or it will be dry. Cook shrimp and sausage on grill. Cut chicken into bite-size pieces. If shrimp are large, cut in half crosswise. Slice sausage into 1/4-inch slices. In a bowl, combine chicken, shrimp and sausage. Add peppers, onion and rice and toss to combine. In a bowl, combine tomato sauce, vinegar, olive oil, sugar, garlic, salt, cumin and Tabasco sauce. Whisk to combine well. Pour over chicken mixture and toss to combine well. Serve at room temperature or chill. Serve on lettuce leaves and garnish with chopped parsley. Yield: 12 cups.
In a saucepan, melt 2 tablespoons of butter or olive oil and add fresh dill, minced scallion, salt and hot pepper sauce. When mixture begins to bubble, add bay scallops and cook until tender. Prior to serving, add dry white wine. Blend well, then serve with rice or pasta.
Slice cake into 10 slices. Line bottom of 12 x 8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with jelly beans, Easter candies and decorations.
Wash chicken; place in a pot with the mastica, water and salt. Cook for 40 minutes or until tender. Remove the chicken pieces and set aside. Beat the eggs and corn flour, then beat in yoghurt. Add the spices and 1/2 tablespoon salt to the yoghurt. Set aside. Saute the onions in the oil until golden, then remove from the oil. Place the onions on the chicken then place the potatoes on top of the chicken. Pour the yoghurt over the potatoes and set aside. Pour 8 cups of the chicken broth in a pot. Wash the rice and add to the broth with the oil the onions were fried in. Set aside until the rice absorbs all the liquid.
Mix together all ingredients except cheese. Place in casserole dish and top with cheese. Bake at 350° for 30 minutes covered. Uncover and bake 30 minutes longer.
Beat sugar and eggs. Add flour, baking powder, salt and soda. Add yogurt and melted butter. Stir until batter is evenly moistened. Makes 12 muffins. Bake at 400° until tops are light brown, 18 to 20 minutes.
Mix dry ingreiments 'n add other...beat reel gud...kiver wid a warm damp cloth...let rise to double in a warm spot fur an hour...work down 'n put in well-greased pan...let rise agin fur 'bout 45 minutes...brush top wid melted buttah 'n salt 'n slide in a 350° oven fur 'bout 50 min...iffn loaf browns too fast, kiver with foil fur the last 20 minutes. Take out 'n cool on rack
Chop peppers, onions and cabbage. Pour boiling water over them and let stand in water for 20 minutes. Drain well.
First Day: Wash and cut up cucumbers. Put in stone jar. Cover with cold water and let stand 24 hours.
Mix all ingredients. Put in large buttered casserole. Sprinkle top with buttered Pepperidge Farm stuffing. Bake 30 to 40 minutes at 350°.
In large bowl, put flour and shortening. Blend until it seems it is only flour again. Add buttermilk, stirring in, folding and mixing until it becomes a ball and does not stick to sides of bowl. Put ball on floured surface; knead until it becomes soft and manageable. Roll out to about 1/2-inch thick. Cut out and place in greased pan. Bake in a 425° oven until brown. Yields 10 biscuits.
Place cream cheese and the onions in a food processor and process thoroughly until it is a lovely pale green color.
Cut up dates; add oleo, egg and sugar. Mix together in saucepan. Cook over low heat, stirring constantly, about 3 minutes. Remove from stove; add nuts and Rice Krispies. Mix in well. Spread on cookie sheet, lightly greased, to cool enough for handling while still warm. Take by spoonfuls and roll into balls, then in coconut. Makes about 45.
Mix and place in 9 x 13-inch casserole dish. Bake at 375° for 40 minutes.
Cream butter and sugar. Add well beaten eggs. Gradually stir in the flour and vanilla. Mix real well. Beat with spoon until smooth. Bake 1 hour at 325°.
Mix sugar, cocoa, butter and milk in a pan. Bring to a rolling boil and boil for 1 minute. Remove from heat and add peanut butter. Add oats, one cup at a time. Mix together and drop by spoonfuls onto wax paper. Allow cookies to cool before moving.
Brown meat and drain. Add parsley flakes, basil, salt, tomatoes and tomato paste. Simmer 30 minutes. Stir. Cook noodles until tender. Drain. Combine cottage cheese with eggs, parsley and Parmesan cheese. Place layer of noodles, cheese mixture and meat in a baking dish. Repeat layers. Cover with Mozzarella cheese. Bake at 375° for 30 minutes. Cool 10 minutes. Serves 6.
Drain all cans of beans. Rinse the red kidney beans. Mix together in a large bowl with onion sliced and separated into rings.
Cream butter and sugar; add eggs and beat well. Add applesauce, then sifted dry ingredients. Beat until smooth and fold in raisins and nuts. Bake in waxed paper lined pan. Bake in moderate oven (350°) for 1 hour.
Cream together Crisco and sugar. Add eggs, 1 at a time, beating thoroughly after each. Alternate flour and milk to batter. Add flavoring last. Bake in tube pan at 325° for 1 1/2 hours.
Boil all ingredients except bran to soft ball stage. Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.
Sift together flour, salt, cinnamon and cloves; set aside. Cream shortening and sugar. Add 1 egg; beat until light and fluffy. Combine and add applesauce and baking soda. Mix well. Add dry ingredients, mixing well after each addition. Stir in walnuts and raisins; mix well. Drop by teaspoonful onto lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 8 dozen cookies.