HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop drained artichokes. Add garlic, mayonnaise and parsley. Bake at 350° for 20 minutes or until bubbly. Serve with low salt Wheatables.
Preheat oven to 350°. Lightly grease 9-inch or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Refrigerate any leftovers. Yield: 6 servings.
In 1 1/2-quart casserole, mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle remaining 2/3 cup onions over bean mixture. Bake 5 minutes or until onions are golden.
Mix first 6 ingredients together and spread 1/4-inch thick on	a greased cookie sheet. Beat egg white slightly; brush over the dough. Sprinkle over nuts. Bake at 300° for 40 to 45 minutes. Cut immediately size of popsicle sticks.
Melt marshmallows in milk. Cool and add whipped cream. Put layer of vanilla wafer crumbs in dish. Spread small amount of cream mixture on crumbs. Add bananas on top. Spread rest of cream mixture over all. Sprinkle a few wafer crumbs on cream.
In small saucepan cook onion and garlic in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes. Use as a basting sauce for pork, chicken or beef. Makes about 1 cup.
Preheat oven to 400°. Slice bread into 1-inch cubes; set aside. Zest orange to measure 1 tablespoon. Pour evaporated milk into a microwave dish and microwave on High for 3 minutes or until hot. In another bowl, whisk pumpkin, 1/2 cup of sugar, eggs, pumpkin pie spice and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture. Place half of bread cubes over bottom of a square pan, greased. Pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Chop nuts and sprinkle evenly over bread. Sprinkle remaining 3 tablespoons sugar. Bake 25 to 30 minutes or until set. Let stand for 15 minutes before serving. Serve with frozen yogurt or whipped topping.
Mix all ingredients together and pour into loaf pans. Bake at 350° until done. Makes 2 big loaves or several small ones.
In saucepan, melt butter; add cocoa and vanilla. Mix well. In bowl, mix sugar, flour and salt; add eggs, nuts and cocoa mixture. Mix well. Pour into greased and floured pan (9 x 13-inch). Bake at 350° for 40 to 45 minutes. Remove from oven. Top with marshmallows (do not stick) and spread on icing. Have icing ready when you take cake out of oven.
Place fish in buttered baking dish. Put bread crumb mixture on each piece of fish; sprinkle with grated cheese. Add one of the following creamed soups: mushroom, shrimp or lobster Newburg sauce. Mix with milk; pour over fish. Bake at 350° for about 40 to 45 minutes. Baste the fish with the sauce in the pan halfway through the baking time.
Prepare pudding according to box directions, but do not allow to set up. Immediately add cake mix and chips; blend together. Batter will be very thick. Spread into a large pan and bake at 350° for 30 to 35 minutes or until the middle springs back when touched. Allow to cool slightly, then cut into squares.
Mix sugar, milk, marshmallows, margarine and salt in a 2-quart pan. Cook, stirring constantly, over medium heat. Bring to a boil. Boil and stir 5 minutes. more. Add chocolate chips, pecans and vanilla. Stir until chips are melted. Stir until almost cool. Pour into a buttered dish. Cool completely before cutting into pieces.
Spread lettuce evenly in bottom of 3-quart oblong casserole. Add layer of onions, green pepper, celery, peas and water chestnuts. Pack these ingredients firmly into the pan, but do not mix. Cover the entire top with mayonnaise. Sprinkle with sugar, salt and pepper. Next, sprinkle top with Cheddar cheese. Follow with Mozzarella cheese and Parmesan cheese on top. Do not mix. Cover with Saran Wrap. Refrigerate overnight or longer.
Mix first 3 ingredients and let stand 2 hours. Stir once in a while. Rinse and drain. Add sugar and stir to dissolve. Add vinegar. Mix, put pickles in freezer boxes and freeze.
Mix soup and milk until smooth. Put a slice of Swiss cheese on top of each chicken breast. Pour some of the soup mixture over all. On top of this cover with the stuffing cubes. Put rest of the soup mixture on top. Dot with butter. Cover with foil and bake at 325° for 1 1/2 hours. Uncover and bake 15 minutes.
Brown meat; drain. Stir in tomatoes and green chilies, seasoning mix and water. Simmer, uncovered, until thick. Stir in chopped tomatoes. Heat; divide and spoon on buns. Top with lettuce and cheese.
Cut chicken into serving pieces. Dredge with flour and the 1 1/2 teaspoons salt mixed and brown slowly in hot fat over moderate heat; add onions until soft. Add 5 cups water and simmer 2 1/2 to 3 hours until tender. Lift chicken out onto a plate to cool. Add remaining ingredients to broth. Simmer slowly for 20 minutes. Meanwhile, remove meat from bones and cut chicken into cubes. Return chicken to broth mixture. Heat through quickly and serve at once.
Chop potatoes, onions, green peppers and carrots into small cubes or strips. Salt and pepper meat to taste. Divide meat into 4 large patties and place in center of a 12 x 12-inch square of aluminum foil. Add the potatoes, onions, green peppers and carrots around the patties. Wrap the mixture, place in the hot coals of your campfire and cook for 20 to 25 minutes. Open and let cool for a few minutes. You can make larger or smaller patties, but adjust the amount of vegetables accordingly.
Cream together butter and sugar. Add remaining ingredients except last three. Divide dough into as many balls as you plan to make fruit. The idea is to shape this dough into fruit shapes: strawberries, little peas in a pod, apples and bananas. For each fruit you wish to make, you'll need to add enough food coloring to that portion of dough to make the color you desire. You'll need red for strawberries, green for peas in the pod and yellow for apples and bananas. Add the food coloring to make a good strong color because baking will cause the color to lighten.
Cook onion and garlic in salad dressing until tender. Add cauliflower and 1/4 cup water. Cook over low heat for 10 minutes. Add green pepper, cook until tender. Stir in remaining ingredients and heat.
Brown in skillet the ground meat. Add salt and pepper to taste while meat is browning. Line the bottom of a 13 x 9-inch casserole with 1/2 of the Ragu sauce. Add eggs, parsley and cheese to browned meat.
Mix sugar, vinegar, salt, celery seed and mustard seed together. Pour over slaw. Refrigerate overnight. Next day, add the onion, celery and green pepper.
Mix ingredients together, except tomato sauce or barbecue sauce. Shape into balls (golf ball size). Brown in nonstick skillet. Cover meat balls with either tomato sauce or barbecue sauce. Simmer for 20 minutes.
Heat tomato soup and add gelatin. Stir to dissolve. Beat in cream cheese. Add remaining ingredients. Grease mold with mayonnaise. Pour in mix and refrigerate.
Brush both sides of ribs generously with Worcestershire sauce sauce and sprinkle with salt. Place ribs on a rack in a large baking pan. Bake at 350° for 1 hour.
Boil first 3 ingredients until they form a lump in middle of pan. Thoroughly beat by hand the eggs (one at a time) into flour mixture. Spread in jelly roll pan (15 x 10-inches). Bake at 400° for 35 to 40 minutes. Cool.
Sift flour and salt. Combine all ingredients together. Divide dough in half. Mix red food coloring in 1/2 dough. Roll dough in a strip (each color). Place side by side and twist into cane effect. Before baking, sprinkle over canes 1/2 cup crushed peppermint and 1/2 cup sugar. Bake 9 minutes at 375°.
Prepare broccoli as stated on package with no salt. Cook Minute rice. Saute onion. Combine all ingredients in casserole dish and bake 30 minutes at 350° uncovered.
Blend first 7 ingredients until smooth; then add next 3 ingredients. Mix well. Drop by spoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
In skillet, brown beef and drain. Stir in and saute small amount of onion and green pepper. Stir in 1/2 cup salsa.
Combine sugar, cooled margarine and eggs. Add apples, nuts, raisins and coconut. Bake in unbaked crust. Bake at 375° for 45 minutes.
Cut chicken into cubes. Mix chicken, water chestnuts, celery and grapes together. Blend sour cream, mayonnaise, curry powder, soy sauce and lemon juice. Pour over chicken mixture and stir. Chill several hours. Serves 6.
Saute celery and onion in butter until soft, but not brown. Dissolve bouillon cube in water. Add raisins and cook until plump. Mix all together. Stuff bird or bake in buttered baking dish for 30 to 45 minutes, uncovered, at 350°.
Stir together first 7 ingredients. Fold in egg whites. Fry on nonstick pan.
Cook noodles until done. Drain, but do not rinse. Put in dish and add anything you would put on a pizza such as pepperoni slices, mushrooms, olives, onions, peppers, cheese, Italian seasoning, oregano, etc. Add oil and mix together. Place in fridge until ready to eat.
Combine water, sugar and cornstarch in a small saucepan, stirring constantly, until transparent and thickened. Cool. Beat egg whites and salt until foamy. Continue beating while pouring cooked mixture into whites. Beat 3 minutes or until stiff peaks form.
Cream oleo and both sugars together; add eggs and mix. Add peanut butter and mix. Add flour, soda and vanilla; mix well. Roll into small loaves; refrigerate 1 to 2 hours. Slice thin and bake at 400° for 8 to 10 minutes.
Cook noodles. Drain and place a layer of noodles on bottom of dish. Place layer of boned and skinned chicken. Next place layer of soups and mushrooms, mixed together, then add a layer of grated cheese. Continue until 3 layers are completed. Top with noodles and cheese. Bake in 350° oven for 45 minutes to 1 hour. Let sit for a few minutes before serving.
Chop tomato and cucumber into cubes. Mix all ingredients together and add mayonnaise. Salt and pepper to taste. Chill.
In a saucepan, boil together the sugar, cocoa, margarine and milk, for 3 minutes (this should be a fast boil to cook the sugar). Add remaining ingredients and stir. Drop by spoonfuls onto waxed paper and cool.
Mix sugar and Karo in saucepan. Boil about 1 minute. Then add vanilla, peanut butter and Special K and stir. Drop from tablespoon on waxed paper.
Cream butter and sugar with mixer on high speed. Add chocolate (melt chocolate and cool) to creamed mixture. Add vanilla and 1 whole egg. Beat for 5 minutes. Add second egg. Beat 5 minutes again. Turn into an 8-inch baked pie shell. Sprinkle chopped pecans on top. Chill for several hours. Serve with whipped topping.
Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Stir in nuts. Pour into well-greased 8 1/2 x 4 1/2-inch loaf pan. Bake in moderate oven (350°) about 1 hour or until done. Remove from pan. Cool on rack. Wrap; store at least 1 day.
For Crust: Mix flour and butter; add pecans. Press into 9 x 13-inch pan. Bake at 350° for 18 to 20 minutes. Cool.
Boil potatoes in salted water; drain and mash (instant potatoes also work). Add remaining ingredients and beat until light and fluffy. Spread in buttered pan. Can also be topped with Cheddar cheese if desired. Cover and refrigerate or freeze until needed. When ready to use, drizzle melted butter over top and sprinkle with paprika. Bake at 350° for 45 to 60 minutes. Gravy also goes well on these.
Scald rice with boiling water. Melt half of butter. Add rice and water; boil 10 to 15 minutes or until water disappears. Add milk and cook slowly 45 minutes or until rice is tender. Season and add remainder of butter. Pour into deep dish and serve with cold milk, cinnamon and sugar.
Preheat oven to 425°. Grease a 2 1/2 quart casserole dish. In skillet melt butter and saute onions 5-6 minutes or till soft. Remove from heat and stir in half of the cheddar cheese, sour cream, dill and salt until combined. In bowl, lightly beat egg. Stir in muffin mix, cream corn, milk and tabasco. Spread into prepared casserole dish. Top with cheese and onion mixture. Sprinkle with remaining cheddar. Bake 35-40 minutes until top is golden.
Cook broccoli according to directions, omitting salt in cooking water; drain thoroughly. Place broccoli cuts in a 10 x 6 x 1 1/2-inch baking dish. Stir together soup and cheese. Gradually add milk, mayonnaise and beaten egg to soup mixture, stirring until well blended. Pour over broccoli in a baking dish. Combine bread crumbs and melted butter; sprinkle evenly over soup in baking dish. Bake at 350° for 45 minutes or until crumbs are lightly browned. Makes 6 servings.
Mix all ingredients thoroughly. Pour into 10-inch unbaked pie shell. Bake in preheated oven at 325° about 45 minutes or until done. Top with meringue. Make by beating egg whites and adding 1/2 cup sugar to vanilla until fluffy. Spread on pie. Bake until brown. Let cool 30 to 40 minutes. Chill in refrigerator.
Drain spinach in colander and squeeze out moisture. Combine cheese, spinach and onion in a large bowl, mixing well. Stir salt, baking powder and nutmeg into flour, then mix with spinach. Mix together beaten eggs, melted butter and milk. Stir into other ingredients. Preheat oven to 350°. Line a 9 x 13-inch baking dish with foil. Spray with Pam and pour in spinach mixture. Bake about 35 minutes until lightly browned. Remove from oven and cool completely. Remove from foil lining and cut into 2-inch squares. Makes about 40 small squares.
Mix and spread in bottom of 9 x 13-inch baking dish. Bake at 350° for 20 minutes.
Saute onion in margarine. Stir together with remaining ingredients. Bake in greased casserole for 30 to 40 minutes at 350°.
Mix together jello, sour cream and Cool Whip. Stir until it turns all orange, then add pineapple and Mandarin oranges. Mix well together and chill for 3 hours.
Heat oven to 375°. Spray a cookie sheet with oil substitute. Mix all ingredients in a bowl. Blend well. Drop on cookie sheet by teaspoonfuls. Bake about 10 minutes.
Mix soups together; pour 1/2 of mixture into an aluminum foil-lined 9 x 13 x 2-inch pan. Sprinkle rice over soup mixture. Drizzle butter over rice. Top with chicken pieces and pour remainder of soup on top. Cover pan with foil and bake 4 hours in oven at 275°.
Bake pie shell according to directions. Put tomatoes in pie shell. Sprinkle with basil and onions. Mix mayonnaise and cheese. Spread on top of tomatoes. Bake at 350° for 20 to 30 minutes until cheese melts and tomatoes are hot. Let stand 5 minutes before slicing.
Brown beef until all red is gone; drain off fat. Combine all ingredients. Mix well in baking dish. Bake 30 minutes at 375°. Stir before serving. Good with corn bread on a cold day.
Thoroughly mix brandy, water, wine and lime juice in fountain. Add sugar; mix to dissolve. Garnish with quartered lemons, nutmeg and toasted biscuits. Place attendant with dipper in rowboat and float in fountain. Dip and serve.
Cook the first six ingredients twenty minutes. Strain, add salt and soda and blend, and strain into tureen.
Combine remaining ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Add meatballs and simmer 10 additional minutes. Transfer to chafing dish and keep warm.
Pour a little green lemon sherbet for a cool dessert with a sophisticated atmosphere. Serve in a clear glass champagne glass or dish. Serve with your favorite dessert cookie.
Combine spinach and cream cheese. Stir until melted and blended. Alternate layers of spinach, soup and onion rings in casserole. Bake at 400° for 10 to 15 minutes, or until bubbly. Serves 6.
Mix cake mix, margarine and 1 egg together. Press into 9 x 13-inch buttered pan. Beat remaining ingredients until smooth and pour on top. Sprinkle with pecans before baking. Bake at 350° for 40 to 45 minutes. Reserve small amount of powdered sugar to sprinkle on top of cake when done.
Cook vermicelli according to package directions. Drain, rinse in cold water and drain again. Place in large bowl, mixing all ingredients together. Marinate overnight in refrigerator, stirring occasionally. Keeps at least a week in refrigerator.
Mix cake mix, pudding, eggs, water and oil. Beat well. Cook in greased tube pan at 350° for 1 hour. Mix sugar and lemon juice well. Pour 1/2 mixture over cake as soon as it comes from oven. After cake is removed from pan, add remaining icing.
Brown ground meat until no longer pink. Drain ground meat and return meat to skillet. Add both cans of soup and seasoning and mix well. Pour meat mixture into a greased 9 x 13-inch pan. Place frozen fries in a single layer on top of meat mixture. Bake at 350° for 30 to 35 minutes or until cheese bubbles over the top.
In a large mixer bowl combine the first 4 ingredients. Slowly add the oil and beat until thick, then beat 5 minutes more. Add the poppy seed and blend well.
In a mixing bowl, combine shortening, 1 1/2 c. sugar, eggs and vanilla. In a separate bowl, sift together the flour, cream of tartar, soda and salt. Gradually add to first mixture, blending well. Roll dough into walnut-sized balls. Combine cinnamon and 2 Tbsp. sugar. Roll balls in cinnamon mixture. Place on greased baking sheets, 2 inches apart. Bake at 350° for 10 to 12 minutes. Makes 3 to 4 dozen.
Mix pudding and milk, let stand until thick. Fold in Cool Whip. Line bottom of 9 x 13-inch pan with crackers. Alternate layers of crackers and pudding mixture ending with cracker layer on top. Refrigerate.
In a mixing bowl, combine sugar, flour and spices. Coat berries with sugar mixture. Place berry mixture in a shallow 8 1/2 inch round casserole dish. Sprinkle with lemon juice. Dot with butter. Bake in a 400° oven for 25 minutes. Meantime invert frozen pie crust on waxed paper. Let thaw until completely flat.
Mix lemon juice and condensed milk, then add other ingredients. Pour in two graham cracker crusts and refrigerate.
Put together ingredients. Add milk or water or a little of each. Make as thick as you like.
Combine flour, soda and salt. Add to butter and sugars (creamed together quite well), vanilla and eggs. Beat into sugar and butter well. Gradually add to all the ingredients, chocolate chips and nuts. Drop by teaspoonfuls onto oiled cookie sheet. Bake at 375° for 8 minutes.
Mix together the ground meat, Romano cheese, raw eggs, bread crumbs, salt and pepper; set aside.
Boil chicken breasts without skin until done. Cut up into bite-sized pieces. Mix with sour cream and cream of chicken soup. Pour into casserole dish. Crush Ritz crackers and mix with melted butter. Sprinkle over chicken mixture. Bake, uncovered, at 400° for 20 to 30 minutes.
About 2 1/2 hours before serving in 2-quart saucepan over medium heat, melt butter or margarine, stir in flour, salt and pepper until blended; continue cooking 2 minutes. Stirring constantly. Gradually stir milk and cook until sauce is thickened and smooth, stirring constantly. Remove pan from heat; set aside stirring occasionally to prevent a skim from forming on sauce.
Cook all this until well done and pack into jars and seal. Make sure that your jars are hot.
Combine ingredients in large pan. Simmer until done, approximately 30 to 45 minutes.
Cream butter and gradually add sugar. Beat in eggs, one at a time. Sift flour, measure and sift again with baking powder and salt. Add flour and milk alternately. Add vanilla. Bake in 2 layer pans at 375° for 25 to 30 minutes.
Melt butter; add and slightly brown the celery and onion. Add soup, broth, Tabasco, chicken and salt. Simmer for 5 minutes. Place in buttered casserole; top with cashew nuts and noodles. Place in a 350° oven until heated through. Serves 10.
Beat powdered sugar, butter and vanilla until blended. Add milk, beating well. Add additional milk, 1/4 tsp. at a time until desired consistency.
Combine first 7 ingredients in large bowl. Mix eggs, sugars and oil in large bowl. Sift together dry ingredients in small bowl. To oil, sugar and egg mixture, add flour mixture alternately with 1 (6-ounce) can of pineapple juice. Pour batter over floured fruit and nut mix, taking care to mix well. Pour into 10-inch tube pan. Bake in slow oven at 300° for 3 hours. Let stand in pan 15 minutes. Turn out onto cake rack. When cake is cold, wrap in foil and store in covered container. Yields 5 1/2-pound cake.
Preheat oven to 350°. Grease and flour a 8 x 12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8 x 12 inch pan, and bake at 350° for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving.
Bring butter, cocoa and milk to a boil, then add sugar, vanilla and nuts. Spread on cake while cake is still warm.
Rinse beans. Then in pot with 6 to 8 cups of water, bring to a boil, simmer 2 minutes, cover and let soak for 1 hour. Then return beans to a boil, add ham bone and simmer beans 1 hour until tender. Remove bone and remove ham from bone. Add ham and other ingredients to beans, cover and simmer until other vegetables are tender.
Mix all ingredients together. Season with salt and pepper to taste and garlic to taste. Mix enough Miracle Whip to make the salad creamy. Chill overnight for the best results.
Prepare 9 x 13-inch pan, greased. Pour potatoes, then chopped onion in pan; mix them up a little. Melt oleo and pour half over potatoes and onion in the pan.
Mix all together, except crackers. Coat crackers with mixture, tossing until well coated, about 5 or 6 minutes.
Put sugar and water in top of double boiler; after sugar is dissolved, add flavoring. When mixture hardens slightly on the top, it is ready to drop on wax paper.
In a food processor or blender, process raspberries until smooth. If you don't like the seeds, strain the puree. Put the puree back into the blender and add the rest of the ingredients. Process until smooth. Cover and chill.
Break crackers into sections and lay into a shallow pan (cookie sheet or jelly roll pan). Melt butter and add sugar. Boil for 3 minutes on medium heat. Add nuts and vanilla; spread over crackers. Bake 10 to 12 minutes at 350°. Take out of pan immediately and place on waxed paper to cool.
Brown ground beef until crumbly; drain and cool. Mix enchilada sauce and tomato sauce and 3 cups water in big saucepan. Blend thoroughly. Bring to a boil. Cut down heat and simmer for 15 minutes. Fry shells and drain on paper towels. Roll or stack enchilada. Bake about 15 minutes and serve.
Melt margarine in deep casserole dish or baking pan. Mix together flour, sugar, baking powder, salt and milk. Mix well. Pour this batter over melted margarine and add peaches. Bake 1 hour at 325°. The fruit will sink and the batter will rise to the top.
Mix well and roll into 1/2-inch balls. Bake on ungreased cookie sheet at 350° for 25 minutes.
Sift sugar, flour and cocoa. Mix butter, eggs and vanilla together. Add flour mix, then pecans. Bake at 325° for 35 to 40 minutes.
Take 2 pieces of bread. Put cheese, then lunch meat and repeat. Add mayonnaise or mustard.
Mix the softened cream cheese, chilies, olives, onions and Tabasco sauce together; spread on tortillas. Roll up the tortillas jelly-roll style. Refrigerate briefly or overnight in a plastic bag. Slice in 1-inch pieces before serving. Serve with medium picante sauce/salsa for dipping.
Mix Philly cream cheese, sugar and vanilla together at medium speed until blended. Add eggs and mix well. Pour batter into ready to use graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate 3 hours. Garnish as desired. I like blueberry pie filling on top.
Pour cooled liquid over beans. Refrigerate 24 hours. Stir about 3 times during refrigeration. This salad will keep up to three weeks.