HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw garlic bread. Open the split halves and place on baking sheet. Bake at 350° for 15 minutes. While bread is baking, mix shredded Cheddar cheese, green onions, dill and mayonnaise (do not use Miracle Whip). Mixture will be thick; you can add more mayo if desired. Take bread from oven and spread mixture evenly on top of both sides (will be a nice thick layer). Shake paprika on top. Place in broiler for approximately 3 to 5 minutes until nice and bubbly. Watch it doesn't burn! Cut into slices and enjoy!
Cook chicken in the water until tender. Remove from liquid, debone and set aside. Save the liquid. Place almonds, pine nuts and butter in a saucepan. Turn heat to low. Stir, browning the nuts to a golden color. Drain rice and add to the nuts. Stir on low heat for 1 minute. Add chicken pieces, broth, salt and pepper. Bring to boil on high heat. Lower heat, cover and simmer for 20 to 25 minutes. Serve on a platter with a sprinkle of cinnamon on top.
Cream shortening and gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well. Combine flour, soda, cinnamon, salt, ginger and cloves. Gradually add to creamed mixture, blending well. Chill dough at least 1 hour. Roll dough into 1-inch balls and roll in sugar. Bake on ungreased cookie sheet for 10 minutes at 350°.
Bake potatoes until done. While still hot, cut in half lengthwise and scoop out potato, leaving skins intact. Mix potato with butter, sour cream, 1 1/2 cups of the cheese and onions. If necessary, thin with more sour cream. Add salt and pepper to taste. Place mixture back in skins. Top with remaining cheese and reheat until cheese melts.
Stir together first 4 ingredients. Add remaining ingredients. Cover and chill. Makes about 8 cups.
Saute onions, peppers and celery in olive oil until browned. Add remaining ingredients. Cook slowly over low heat for 1 hour or until liquid is reduced by half.
In a medium saucepan, combine the flour and brown sugar. Stir in the milk; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolks. Return all to the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream.
Boil chicken and take off bones. Cook noodles in chicken broth. Add some water, if necessary. Leave broth on noodles. Do not drain. Cream the margarine and flour. Add milk and cheese (melt cheese in milk). Pour sauce over cut up chicken, noodles, onion and pepper. Cook at 350° until bubbles in middle. Will serve 20 people.
Stir the cornmeal into the boiling water with the salt and sugar. Stir 1 minute. Remove from fire. Add butter. Beat well and add eggs. Beat well. Add milk, beating again. Pour into greased 8 or 9-inch baking pan (Pyrex). Bake at 350° for 1 hour. Delicious!
Preheat oven to 400°. Combine flour, sugar, baking powder, salt and vanilla in a mixing bowl. Melt butter. Combine butter and milk to the rest of ingredients and mix well. Pour into dish and bake at 400° for 30 minutes.
Preheat oven at 400°. Beat egg; stir in milk and oil. Add rest of ingredients. (Batter will be lumpy.) Fill 12 muffin cups about 3/4 full. Bake until golden brown, about 20 minutes.
Brown meat in salt (no oil or shortening). Drain on paper towel. Spray casserole with Pam. Layer zucchini slices (unpeeled), 1/2 of meat, onion slices, tomato chunks and croutons. Repeat layers. Sprinkle with Parmesan. Bake, covered, at 375° for 40 minutes.
Preheat oven to 350° and grease 13 x 9-inch pan. Beat cake mix (save marbling pieces), applesauce, water, oil and eggs together. Pour 1 1/2 cups	of batter into smaller bowl; add marbling package and beat. Pour yellow batter into pan. Put mounds of chocolate mixture on top and marble. Mix brown sugar and cinnamon. Sprinkle on top. Bake at 350° for 33 to 38 minutes. Cool completely.	Serve with Cool Whip or applesauce.
Mix dry cake mix, pie filling and lemon juice and beat well. Pour in a jelly roll pan. Do not spray pan. Bake at 350° for 20 to 25 minutes. When cool, frost with Cream Cheese Frosting.
Season meat and coat sides with flour. Brown in oil. Add liquid from tomatoes plus 1 3/4 cups water to it. Add cut-up onions and Worcestershire sauce. Cover and simmer 1 1/2 hours. Cut green peppers into strips and add to meat. Simmer for 15 minutes. Add whole tomatoes to gravy and simmer 15 minutes more. No extra seasoning is needed for gravy. Serve over rice.
Dip chicken breasts into beaten eggs; coat with bread crumbs. Heat oil in a frying pan on medium heat. Add coated chicken and brown lightly on both sides. Remove from pan and place in a baking dish, topping each breast with a slice of Mozzarella cheese. Mix together remaining ingredients in a saucepan and cook until mixture gets hot and thickens. Pour over chicken and bake in a 350° oven for 25 minutes. Serve over angel hair pasta.
Combine all ingredients, except ham. Spread cream cheese mixture evenly on one side of each ham slice. Roll up and secure with wooden pick. Cover and chill. Carefully slice each roll into 1/2-inch pieces. Serve with toothpicks. Yield: 4 dozen.
Preheat oven to 350°. Wash mushrooms. Remove stems and mince finely. Mix egg yolk with cream cheese. Add onion and minced stems. Stuff mushroom caps with mixture. Place on cookie sheet and sprinkle with Parmesan cheese. Bake 10 minutes. (May be made ahead of time.)
Mix and pour all ingredients into pie shell. Bake 5 minutes at 425 degrees. Reduce heat to 325 degrees and bake until pie doesn't shake.
Mix batter as directed on box of cake mix. Pour batter into 2 jelly roll pans (11 x 15-inch) and bake for 15 minutes. Let cool for 10 minutes. Invert on towel sprinkled with powdered sugar. Roll up and let cool. After cooling, unroll and spread sherbet on cakes (about 1 pint per cake, either use all one flavor or half of each). Don't spread too thick to roll. Roll up, wrap in foil and freeze. Slice just before serving.
Mix the margarine, flour and 1/2 cup confectioners sugar together (first 3 ingredients). Put into a 9 x 13-inch pan. Bake 20 minutes at 350°.
The night before, partially defrost dough. Place nuts evenly in bottom of greased Bundt pan. Place rolls on top of nuts. Sprinkle dry pudding mix over rolls, mixed with cinnamon. Combine margarine and brown sugar and heat to a simmer. Pour over dough. Let rise overnight. Bake in preheated oven at 375° for 30 minutes. Turn upside down on serving dish. Let cool.
Put all together and beat for 12 minutes. Pour into greased tube pan and bake 1 hour at 325°.
Put one large and 1 small jello in bowl and 2 cups of steaming hot water. Add strawberries. Let it jell and put on top of mixture. Refrigerate overnight.
Mix peanut butter and powdered sugar until well blended. Add melted butter; mix well. Put in refrigerator and chill. Roll in balls. Melt chocolate chips and wax in double boiler; dip balls into chocolate mixture with toothpick. Put on waxed paper or buttered pan. Keep balls in a cool place.
Layer crushed pretzels in a 9 x 13-inch pan. Sprinkle sugar and butter over pretzels and bake at 350° for 10 minutes. Cool completely. Blend cream cheese, Cool Whip and sugar. Layer over pretzels and refrigerate at least 2 hours. Dissolve Jell-O in water, then add strawberries. Layer onto Cool Whip and cream cheese, then refrigerate.
Heat sour cream. Add sugar, melted margarine and salt and stir to dissolve. Cool to lukewarm. In a large warm bowl, add 1/2 cup warm water and sprinkle yeast into water. When dissolved, add sour cream mixture, then eggs and stir in flour. Put batter in refrigerator overnight. Divide into 4 parts. Roll each section into round circle on floured surface. Cut into pie shaped wedges. Roll into crescent rolls. Put on greased baking sheet and let rise in a warm place until double in bulk. Bake at 375° for 12 to 15 minutes until golden brown.
Salt and pepper chicken. Melt 1/3 cup oleo and add 2 tablespoons liquid smoke. Dip chicken pieces in this (coating well). Place chicken in casserole dish and bake at 320° for 1 hour.
Cook ground chuck in medium skillet over medium heat until browned. Drain and pat dry with paper towels. Wipe skillet with paper towel. Return meat to skillet and stir in tomatoes, water, garlic and Italian herb seasonings. Cover and bring to boil. Reduce heat; simmer 20 minutes. Cook noodles according to package directions omitting salt and fat. Drain well and set aside. Cook spinach according to package directions omitting salt and fat. Drain well and squeeze excess moisture from spinach. Combine spinach and next 4 ingredients. Stir until well combined. Set aside. Place half of cooked noodles in a 12 x 8 x 2-inch baking dish coated with cooking spray. Top each half each of cottage cheese mixture and American cheese. Spread half of meat mixture. Repeat layers. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Melt chocolate and butter (I use microwave). Combine powdered sugar, milk and vanilla. Pour hot chocolate mixture over and beat until spreading consistency. If more liquid is needed, use a few drops of hot water. Makes enough frosting for 10 x 14-inch pan or 2 layers.
Combine paint and water in a container. Slowly stir in the plaster of Paris. Pour into waxed paper cups, plastic cups (grease with vegetable oil) or candle molds. Remove chalk when hard (about 3 hours), then allow it to dry for 4 days.
Place cooked and drained broccoli in baking dish. Mix in chestnuts. Add cheese to top of mixture. Sprinkle 2 tablespoons melted butter over mixture. Mix crumbs with remaining butter and sprinkle on top. Bake in oven at 350° for 30 minutes.
Mix sugar, butter and cream cheese together. Add your choice of listed fruits. Shape into eggs. Let dry for a while. Dip into dipping chocolate or roll in chopped nuts.
To form dough, mix together flour, Crisco and milk. Spread out on floured surface and roll out. Sprinkle dough with sliced apples, cinnamon to taste and apple pie spice. Roll dough with apples inside to form a jelly roll effect. Slice up dough and lay sideways in a 9 x 13-inch pan.
Mix first 6 ingredients and let stand. Make dough by combining flour, 2 eggs and water. Roll out and place in a 9-inch pie pan. Fill with ham mixture and top with crust. Beat 1 egg and brush on top of pie. Bake at 350° for 1 hour.
Cover chicken in water that just barely covers the chicken. Add onion, salt, pepper, garlic, oregano, green pepper, Italian seasoning and parsley flakes. Cook until chicken is tender (save broth).
Use as many of the ingredients as desired for the salad. Mix as you would any other salad.
Add spices to coffee. Boil 5 minutes; strain. Add sugar and chill. Serve in glasses, containing little cracked ice and top with cream. Dust with additional cinnamon.
Cream together butter and Crisco, then add sugar, eggs, milk and vanilla. Then add all dry ingredients and mix well. Bake for 1 hour and 25 minutes at 325° in 10-inch tube pan.
A large platter works better than a bowl. This way you can display each ingredient and the presentation is excellent. Remove core of lettuce and break in 3-inch pieces and place on bottom of platter.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238°, soft-ball stage. Remove from heat and allow to stand until lukewarm (110°), about an hour. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape. Quickly stir in walnuts and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 pounds.
Dissolve jello as directed (1/4 cup less water). Add sugar and cool. Then add apples, bananas and pineapple. Let set up in refrigerator. Boil 1/2 cup pineapple juice, 1/4 cup sugar, flour and beaten egg, stirring all the time. Let mixture get cold. Prepare Dream Whip; fold into cold mixture and spread over jello. Sprinkle with nuts.
Cut artichokes and swiss cheese into fourths. Combine mayo and parmesan cheese. Add other ingredients. Place one piece artichoke on bread. Spread mixture over artichoke and top with swiss cheese. Put under broiler until hot and cheese melts.
Cut a round circle in the bread and hollow out. Set aside. In a large bowl, beat cream cheese until smooth. Stir in the clams, clam juice, onion, beer, Worcestershire sauce, lemon juice, red hot sauce, salt and pepper until well blended. With 2 sheets of aluminum foil large enough to cover loaf, fill loaf with cream cheese mixture and seal tightly with foil. Bake at 350° for 3 hours.
Cream margarine and cheese together, then add other ingredients and mix well. Roll into long rolls and refrigerate several hours. Slice into thin rounds and place on slightly greased cookie sheet. Bake at 325° for 20 minutes or until edges brown. May be frozen and baked later.
Mix eggs and oil. Combine buttermilk and soda. Add this to eggs and oil. Stir in flour, cornmeal and salt. Add corn, onion, peppers and cheese. Bake in a 400° oven until done.
In greased 2-quart baking dish toss shells, tuna and celery. In blender mix mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400° oven 15 minutes or until bubbly.
Chop cranberries, apples (cored and peeled) and oranges (peeled) in food processor. Prepare jello according to package directions. Combine all ingredients; let set. (Will take about 18 hours to jell.)
In a large bowl, break up lettuce, cauliflower and bacon. In a small bowl, mix the mayonnaise, cheese and sugar. Add the dressing to the lettuce mixture and mix well.
Combine oil with Hidden Valley dressing mix and other spices. Pour over crackers. Stir well. Heat, in warm oven, 15 to 20 minutes, stirring once or twice. Cool on paper towels. Store in Tupperware.
Put cucumbers, onions and chili peppers in salad bowl. Stir together ingredients and pour over vegetables in bowl. Store in refrigerator until ready to eat.
Mix pumpkin, eggs, oil and water. Set aside. Mix flour, sugar, pumpkin spice, soda, salt, nuts, nutmeg and cinnamon. Add dry ingredients to wet ingredients slowly. Mix well. Place into greased and floured loaf pans (2). Bake at 350° for 1 1/2 hours.
Cook cake as directed on box. After cake is cool, tear cake into pieces, then layer all ingredients in a large bowl and top with Cool Whip and nuts.
Grease large glass bowl or casserole dish. In large bowl mix all ingredients. Do not drain whole kernel corn. Use the water in can. Pour mixture into glass bowl or casserole dish. Bake at 350° for 1 hour and 15 minutes, until golden brown on top, uncovered. Very good. Very easy.
Mix water and sugar. Bring to a boil for 2 minutes. Place marshmallow cream in bowl and pour hot syrup into cream. Beat until the mixture loses its gloss. Add nuts, vanilla and salt. Drop by spoonfuls on waxed paper.
Coat bottom and sides of a 9-inch pie plate with vegetable cooking spray and line with tortillas. Set aside. Cook ground chuck in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Combine meat, chilies, onion and cheese. Stir well. Spoon mixture into prepared dish.
In large pan (Dutch oven pot), mix all the can contents together along with chicken and spices. Bring to boil, stirring frequently. When it's good and hot, turn off burner and add chips, standing them up all over the pot. Do not stir. Then sprinkle cheese on top. You can put in oven 15 to 20 minutes at 375°, but this is optional.
Mix water, yeast and sugar together. Add shortening, flour and salt. Mix well for about 5 minutes, if using a mixer or knead by hand for 5 minutes.
Chop tomatoes, onions, and peppers very fine. Then add sugar, salt, and vinegar. Add spices tied in a cheesecloth bag. Cook slowly uncovered for 2 hours until thick. Remove spice bag. Pour into hot, sterilized jars and seal. Makes 4 pints.
Mix together sugar and flour. Add egg yolk, then gradually add milk and stir. Add lemon flavoring and coconut. Cook over medium heat until thick. Stir slowly while cooking. Pour in baked pie crust and add meringue. Sprinkle with coconut and brown in oven.
Place chicken in single layer in a 13 x 9-inch pan. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Bake uncovered at 350° for 1 hour.
In a large skillet over medium-heat in hot oil, toss sliced cabbage until well coated and slightly wilted. Add apple, wine, sugar, salt and pepper. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 25 to 30 minutes, tossing occasionally until tender-crisp. Yields 4 servings.
Cook vegetables as directed on package and place in greased casserole. Mix onion, celery, cheese and mayonnaise and spread over vegetables. Melt butter, then put in crumbled crackers; sprinkle over casserole. Bake 30 minutes at 350°.
In food processor, mince artichoke hearts, also jalapeno peppers. Combine all ingredients in ovenproof bowl; mix, then smooth top of mixture. Bake, uncovered, until edges are brown at 350° for 30 to 35 minutes. Serve with blue corn chips.
Cream butter and sugar. Add eggs one at a time. Add coloring, cocoa and vanilla. Beat well; add sifted flour, salt and baking powder. Alternate flour mixture with buttermilk. Put soda in vinegar and sprinkle over batter; fold in until well blended (don't beat). Bake in three 8 inch pans at 350° for 20 to 25 minutes.
Mix first 5 ingredients. Pour over crackers, stirring to mix. Place on baking sheet and bake at 275° for 15 to 20 minutes.
Prepare rice according to directions. Thoroughly combine all ingredients together and put into 2 pans that are 12 x 20 x 2-inches. Bake at 350° for 1 hour. Makes about 50 servings.
Cream sugar and Crisco until fluffy. Add eggs, one at a time, beating thoroughly after each one. Mix flour, salt, and baking powder together. Add flour and milk alternately, beginning and ending with flour. Add coloring with milk. Bake at 325° for 1 hour and 30 minutes.
Soak bread crumbs in milk. Add other ingredients and stir well. Pour in a pan and bake at 350° for 45 minutes.
Melt margarine in a deep dish baking dish. Put blackberries in a saucepan with 1/2 cup sugar. Heat until hot. Combine 1 cup sugar, Bisquick and milk. Pour in baking dish over melted margarine. Do not stir. Add blackberries. Do not stir. Bake 30 to 40 minutes at 350°.
Cook sugar and milk over medium heat for approximately 10 minutes. Do not stir. Add butter, whiskey and pecans. Whip until mixture hardens. Drop by spoonfuls on wax paper.
Mix first 5 ingredients together and drop by spoonfuls into hot oil until brown. Turn over and brown on other side. Sprinkle powdered sugar over them and serve.
Combine potatoes, onion and water in heavy saucepan. Bring to boil. Reduce heat and simmer until tender, about 20 minutes. In heavy skillet, melt butter; add flour. Cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Makes 4 to 6 servings.
Heat oil in 4-quart pot. Add onion and garlic. Stir until onion softens. Stir in next 5 ingredients. Bring to a boil. Add pasta. Reduce heat to low. Simmer, uncovered, 8 to 10 minutes until pasta is tender. Remove from heat. Stir in vinegar. If desired, garnish with pepper strips. Good accompanied with corn bread.
Pour boiling water over rice and let set for 3 minutes. Combine all ingredients well and pour into 9 x 13-inch greased baking dish. Bake for 1 hour at 350° (or until sides are brown and top begins to brown).
Put bananas, eggs, and honey in a blender and blend until smooth. Add orange juice, milk and cinnamon and blend again. Pour into tall glasses and serve.
Cook rice. Saute onion, celery and pepper. Mix all together. Put cheese on top. Put jalapeno to taste. Put in hot oven until cheese melts.
Mix ingredients and bake for 25 to 30 minutes at 350°. Cool and cut into strips.
Combine sugar and water. Boil to soft ball stage (236°); pour slowly, beating constantly, onto egg whites. Add flavoring. Continue beating until icing holds its shape when dropped from spoon.
Wash and remove excess fat from meat, set aside. In a pressure cooker or pot add oil and warm over medium-high heat. Add cardamom, cloves, cinnamon, and zeera. When it sputters, add the meat, onion, ginger/garlic, cayenne, salt, and turmeric. Brown the meat. Cover and cook for 15 minutes in pressure cooker or 1 hour in a regular pot. The meat should not be fully done at this point.
Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9-inch pie plate; chill. In large bowl, combine sweetened condensed milk, ReaLemon, fruit cocktail, almonds and cherries; mix well. Fold in whipped topping. Pour into prepared crust. Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.
Brown beef and saute with onions. Add both sauces and mix well. Boil noodles until done. Drain and rinse well.
Brown meat in skillet; drain and add rest of ingredients. Simmer 30 minutes in the skillet or cook in crock-pot for 1 hour.
Combine all ingredients. Bring to soft ball stage (238° to 240°). Remove from heat and stir until mixture cools and thickens. Spoon out on buttered wax paper, aluminum foil or parchment paper.
Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate for 3 hours. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork dipped in flour. Bake for 10 to 12 minutes. Makes about 3 dozen cookies.
Combine first 7 ingredients in large bowl and toss well. Cover and refrigerate at least 30 minutes. Add cashews and noodles; toss again. Serve on lettuce. Serves 6.
Combine milk, cream, salt and pepper in a large heavy kettle. Heat over medium heat until milk is scalded.
Combine chocolate and butterscotch morsels with peanut butter in large saucepan. Stir over low heat until smooth. Add corn flakes and stir until well coated. Spread mixture into 9 x 9 x 2-inch pan. Chill until firm. Let stand at room temperature about 10 minutes, then cut into bars.
Put melted butter in 9 x 13-inch pan. Sprinkle with graham cracker crumbs, chocolate chips, coconut and nuts. Pour sweetened condensed milk over the top. Bake 30 minutes at 350°.
Mix egg, sugar, flour, baking powder, vanilla and salt. Add chopped apples and walnuts. Place in an 8-inch square baking dish. Bake at 350° for 30 minutes.
Cook syrup, butter and sugar for 5 minutes. Add vanilla and baking soda. Stir well. Pour over popcorn and mix well. Put in 2 baking pans and bake at 250° for 1 hour. Stir every 15 minutes.
Cook chicken breasts and remove from bone. Place in casserole dish and pour mushrooms over chicken. Mix cream of chicken soup with sour cream. Spread over chicken. Melt margarine and mix with Ritz crackers and poppy seed. Sprinkle over top. Bake at 350° for 30 minutes.
Mix well. Pour into unbaked pie shell and bake at 375° for 45 minutes to 1 hour until knife blade comes out clean. Ovens vary so you may want to lessen the heat.
Sprinkle ribs with garlic salt. Make sauce with remaining ingredients and pour over ribs. Bake in deep pan at 350° for 2 1/2 hours.
In a dutch oven or large pot, heat oil over medium heat. Add carrots, onion, potato, sweet potato and garlic. Cook, stirring until softened, about 3 minutes. Add broth and split peas. Bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender and peas have broken down, about 40 minutes. Season with pepper. Meanwhile, in a small skillet, cook bacon until crisp, 3 to 5 minutes. Transfer to a plate lined with a paper towel. Ladle soup into bowls and garnish with bacon and croutons.
Slice large ripe tomatoes in 1/2-inch rounds or wedges and place in a large, flat pan or dish one layer deep. Sprinkle generously with salt, coarsely ground pepper and crumbled oregano. Carefully pour oil so that tomatoes are just covered. Place in refrigerator until ready to serve. Allow at least 1 hour to marinate.
Place all ingredients in crock-pot. Cook on low heat setting for 4 to 6 hours. Serves 8 to 10.