HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, combine yogurt, sugar, lemon juice, parsley and salt. Stir in apples, celery and grapes. Cover and refrigerate until ready to serve. Just before serving, stir in cereal and spoon onto lettuce leaves.
Layer in a glass pie pan (do not grease pan) the cream cheese (spread on first), chili without beans and top with cheese. Heat in microwave for 4 minutes. Serve with chips.
Mix dry ingredients. Add milk, eggs and oil. Pour into greased baking pan or muffin tin. Bake 20 to 30 minutes in moderate oven.
Blend together the pie filling, milk, pineapple and nuts. Fold in the whipped topping and pour into a 9 x 13-inch baking dish. Chill overnight. This will serve a lot of people.
Mix all ingredients together and marinate approximately 1 hour. Quick fry in very hot pan, not using any other oil. Serve over rice. Serves 4.
Mix first 5 ingredients. Refrigerate 30 minutes. Place 1 tsp. of mixture on wrappers. Moisten edges with egg yolk. Fold to form a triangle. Moisten the two furthermost points with egg yold and fold under. Deep-fry in hot oil 2-3 minutes, until golden.
Beat margarine at medium speed with an electric mixer. Gradually add sugars, beating well. Add egg substitute and vanilla; mix well. Combine flour and next 3 ingredients. Gradually add to margarine mixture, mixing well. Stir in raisins. Drop dough by 2 teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. Yields 3 dozen cookies.
Mix together popped corn and nuts. In a pan, combine sugar, corn syrup and margarine. Bring to a boil and boil for 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat and stir in popcorn and nuts. Spread out on lightly greased cookie sheet. Break apart when cool. Makes about 40 pieces.
Cook and stir 1/2 cup onion, garlic and Parkay in a large saucepan on medium-high heat until tender. Reduce to medium-low heat. Add Velveeta cheese, milk, beer, hot sauce and Worcestershire sauce. Cook, stirring constantly, 5 minutes or until Velveeta is melted and soup is hot. Pour into 4 serving bowls; sprinkle with sliced green onions.
Combine tuna (well drained), cheese, a little lemon juice, chopped onion, chopped walnuts and pickle relish. Serve with crisp crackers.
Mix fresh fruits, celery and nuts together in blender. Place in colander with canned fruits to drain. Put all these ingredients in a large bowl. Mix sugar and jello with boiling water. Pour over fruit. Stir and blend well. Chill in refrigerator overnight.
Brown beef; drain fat. Add onions and cook lightly. Add sauces, salt, pepper, sugar and spices. Simmer 15 to 20 minutes. While cooking, combine cooked noodles, cottage cheese and sour cream in bowl.
Spread thinly, soft cream cheese on a pizza pan. Spread chili sauce over cream cheese. Sprinkle Mozzarella cheese on top. Top with shrimp, onions and olives. Refrigerate. Serve with tortilla chips.
Trim fat from pork chops. Sprinkle lightly with salt, pepper and paprika. Brown chops and put in roaster. Cover with 3/4 cup of rice. Sprinkle with garlic salt, thyme, minced onion, oregano and marjoram. Add 3/4 cup of rice. Repeat seasonings. Add 1 bay leaf. Add 2 cans beef broth and enough water so that broth, plus water, equals 3 cups. Bake, covered, at 350° for 1 hour.
Grate cheese together. Add onion and mayonnaise. Mix with hands. Add pepper and pecans. Put mixture into a mold with center hole. Refrigerate overnight. Remove from mold and fill hole with strawberry preserves. Serve with Ritz crackers.
Cream butter. Add sugar and beaten egg. Dissolve soda and cocoa in sour milk and add to mixture. Work in the flour slowly. Beat 100 times. Place the mixture in a well-greased, 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Mix first 3 ingredients and put in ice cream churn. Finish filling container with sweet milk. Churn.
Mix cornstarch in water; add remaining ingredients. Cook and stir; boil for 3 minutes. Store in refrigerator all summer.
Mix like any fruit cake. Line pans with foil and bake in a moderate oven 1 hour or until done. The cake was delicious because I followed the recipe. The Bible is the same way. A friend may give you one. You may read it and think what it says, seems logical or illogical, but you will never know how good it is for your life, unless you try the recipe.
Combine the first 8 ingredients and put in loaf pan. Pour ketchup on top and bake at 350° for 50 to 60 minutes.
Whip cream until just fluffy, not firm. Mix in remaining ingredients. Makes 1 gallon.
Combine squash, onion and bell pepper. Sprinkle with salt. Let stand 1 hour; drain well. Combine vinegar, celery seed and mustard seed in a pan. Bring to a boil. Add the squash mixture and bring to a hard boil, about 1 minute.	Now it's ready for the jars.
Melt margarine in bottom of pie pan. Mix sugar, flour, milk and vanilla. Pour over margarine, then place peach slices evenly over mixture. Bake at 325° for about 40 minutes. Ovens vary, so use caution at first.
Brown ground beef, onion and green pepper. Add tomatoes, beans, chili powder, cumin, red pepper, hot sauce and garlic powder. Simmer for 1 hour.
Preheat oven to 350°. Brown chops on both sides in skillet. Cook potatoes in 1 cup of boiling water for 15 minutes. Drain. Spoon into a lightly greased shallow baking dish. Add 1/4 cup of onion. Sprinkle with salt and pepper. Top with chops and remaining onions. Pour soup evenly all over. Bake for 30 minutes. Sprinkle with cheese and bake for 30 minutes longer or until meat is tender.
Slice potatoes and onions. Alternate layers of potatoes, onions and cheese sauce, sprinkling on salt and basil. Cover with NUT MILK. Bake at 350° for 40 to 45 minutes.
Place chicken, skin side up, in 13 x 9 x 2-inch baking dish. Mix remaining ingredients and pour over chicken. Cover and bake at 375° for 30 minutes. Baste chicken with sauce and continue baking uncovered an additional 30 minutes or until tender.
Combine soup and butter. Stir. Drain mushrooms and water chestnuts. Save liquid. Add enough water to reserved liquid to make 1 1/3 cups. Add mushrooms, chestnuts, liquid and rice to soup. Stir and pour into greased 10 x 6 x 2-inch baking dish. Bake at 350° covered for 1 hour.
Place dried beef in bottom of baking dish. Wrap chicken breasts in bacon strips and place on beef. Mix sour cream and soup and pour over chicken. Bake 3 hours at 300°.
Cut up veggies into small, bite-size pieces. Be sure potatoes are sliced thin. Prepare in aluminum foil large enough to fold over to form a "bag." Add other ingredients and season to taste. Put on a hot grill and cook for 30 to 40 minutes or until potatoes are done. Turn over once during cooking. Serves 4.
Prepare rice and seasoning packets according to directions. Melt the butter in a large saucepan. Add onions; cook on low until tender. Stir in the flour, salt, pepper, half and half and chicken broth. Cook until thickened. Stir in chicken, pimentos, parsley, almonds and cooked rice. Place in 2-quart casserole. Bake, uncovered, at 425° for 30 minutes. Makes 6 to 8 servings.
Mix flour, sugar, cocoa, soda and salt in a 9 x 9-inch microwave-safe dish. Mix remaining ingredients. Stir into flour mixture until well blended. Microwave on High 6 to 7 minutes, rotating 1/4 turn twice, until pick inserted near center comes out clean.
Preheat oven at 375°. Mix together melted margarine, 3 Tbsp. sugar and flour put in a 9 by 13 inch cake pan; bake for 15 minutes. Mix together cream cheese, powdered sugar and 1/2 of cool whip; spread over cooled crust. Mix with a mixer, pudding and milk, blend until set. Spread over cream cheese layer; spread remaining cool whip on top. Sprinkle with nuts, if desired.
Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole; large ones should be cut into 1/4-inch thick slices.
Place 8 slices of bread flat in a 9 x 13-inch buttered dish. Place a slice of meat and a slice of cheese on each piece of bread. Then place another slice of bread on top of each.
Combine cornbread, peppers, onions and celery. Mix well. Place half mixture in 2-quart baking dish. Spread chicken over cornbread layer. Combine soup and broth and pour over chicken. Place remaining cornbread mixture and press down. Set aside for 20 minutes. Cover and bake at 350° for 45 minutes.
Cook macaroni in large pot 10 to 12 minutes until tender. Drain and return to pot. Add cheese sauce.
Cook margarine, onion, chili powder, covered on high 4 to 5 minutes, stirring once. Stir in honey, mustard, salt and hot sauce. Pour over chicken wings and cook on high until tender.
Combine crushed cookies, coconut and butter. Spread evenly in a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake in a 375° oven about 8 minutes or until done. Cool.
Put first four ingredients in saucepan at low heat. Boil for 1 minute; remove from stove. Then add peanut butter, vanilla and oatmeal. Spread on cookie sheet and chill.
Mix all ingredients together. Pour half in each pie shell and bake at 350 degrees until brown.
Combine sugar and flour. Mix well. Add oleo, eggs, milk and vanilla. Stir until well blended. Pour in 9-inch unbaked pie crust. Sprinkle with pecans. Bake at 325° for 50 minutes. Mix with mixture.
Spread out crescent rolls on cookie sheet. Bake 10 minutes at temperature on package and cool completely. Mix together thoroughly cream cheese, mayonnaise and onion. Spread cream cheese mixture on cooled dough. Sprinkle on any variety of the following: red and green pepper, yellow pepper, black olives, shaved carrots, tomatoes, broccoli, cauliflower, celery, radishes or cucumbers. Cut into 1-inch squares and chill.
Preheat oven to 450°. Generously grease a roasting pan with Crisco, then sprinkle liberally with flour. I use approximately 1/4 cup of flour. Place the rack in the pan. The Crisco and flour will brown and combine with the pan drippings to make a brown gravy. Remove excess fat and fell from lamb. (The fell is the paper like membrane covering the meat.) Cut small slits in the lamb and insert slivers of garlic into the meat. Rub the meat with freshly ground pepper, rosemary and olive oil. Spread the mustard generously over the surface of the meat. Place the lamb on the rack in the roasting pan. Place leg of lamb in oven and immediately reduce heat to 325°. Roast approximately 30 minutes per pound.
Combine butter, garlic, water and cheese in a double boiler and cook 10 minutes over hot water. Mix flour, mustard and vinegar; stir milk into this. Add salt and pepper. When mixed, add slowly to cheese mixture and cook until quite thick. Put crabmeat in a buttered baking dish. Pour cheese sauce over it and top with bread crumbs. Top with tomato and bacon. Cover. Bake in a 400° oven for 35 minutes. Just before serving, uncover and brown bacon. Serves 4.
Mix graham crumbs, pecans and margarine and spread on bottom of 9 x 13-inch pan and pat down.
Brown steak, onion and pepper until tender. Add a dash of salt and pepper. Mix in 1 cup water with onion soup. Add to steak mixture. Allow to reduce. Cook rice. Pour steak mixture over rice. Add cheese to top.
Melt butter and saute onion until clear. Add soup, mushrooms (with liquid) and cheese until it melts. Add cooked broccoli; serve hot with your favorite crackers.
Mix first 5 ingredients. Then mix in meat. Shape into a loaf. Cover with ketchup; score with a knife to make indentations at a slant. Sprinkle with chili powder.
Soak beans for several hours. Parboil for 20 minutes. Cut onions in small pieces and brown with meat. Put in casserole and add 2 cups of juice drained from the beans. Bake 2 hours at 350°.
Cook carrots about 20 minutes. In separate pan, bring to a boil: tomato soup, sugar, dry mustard, salt, vinegar and cooking oil. Slice bell pepper and onion. Layer carrots on bottom; alternate with pepper and onion layers. Pour on liquid. Chill 12 hours before serving. Will keep in refrigerator for 6 weeks or more.
Grease baking sheet heavily. Combine sugar, corn syrup and salt in a 3-quart casserole. Stir in peanuts. Microwave on High (100%) until light brown, 8 to 10 minutes, stirring once or twice.
Mix cheeses well. Add Worcestershire sauce and salt; mix well. Make 1 big or 2 small balls, then roll in chopped pecans.
Separate each wedge into chips. Place in ice water. Beat together the milk and egg. Remove chips from water; dip in flour, then egg mixture. Dip in bread crumbs and seasoning. Fry in hot oil until brown; drain.
In a small bowl, blend cream cheese, lemon juice, Worcestershire sauce, garlic salt and pepper. Stir in crab meat. Chill at least 2 hours. Serve as a spread with Ritz crackers.
Cream shortening and sugar together thoroughly. Add egg and beat well. Blend into creamed mixture gradually. Stir in raisins and walnuts. Turn into greased 8-inch square pan. Bake in moderate oven at 350° for 50 to 60 minutes. Cool in pan.
Cook ground meat and add stewed tomatoes, tomato paste and tomato sauce. Add seasoning to taste to the cooked macaroni.
In a large bowl, combine cucumbers, onions, salt and garlic. Stir in a large amount of cracked ice. Let stand 3 hours. Drain well. Remove garlic. In a large kettle, combine sugar, vinegar, mustard seed, turmeric and celery seed. Add drained mixture. Bring to a boil. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Adjust lids. Process 10 minutes. Makes 8 pints.
Cook whole carrots until just tender, then slice in lengthwise strips. Arrange carrots in baking dish. Mix remaining ingredients and pour over carrots. Top with 1/4 cup bread crumbs and 1 tablespoon butter. Sprinkle top with paprika or parsley. Bake at 375° for 15 to 20 minutes.
Drain fruits and reserve juice. Together with apple chunks, spread on bottom of 9 x 13-inch pan. Sprinkle jello evenly over fruit; then sprinkle dry cake mix. Drizzle melted margarine and juice evenly over cake mix. Bake 1 hour at 350°. Serve alone or with ice cream or sherbet.
Combine lemon juice with curry powder, red pepper and ginger; set aside. Melt butter in stock pot. Add all onions and garlic to saute. Add lemon juice-spice mixture. Saute until onions are soft. (At any point, you can add more curry powder or red pepper.)
Mix all but last two ingredients together well. Place in a 2-quart casserole dish. Bake at 325° for 45 minutes. Melt margarine and mix with crackers. Sprinkle on top and bake an additional 15 minutes.
Melt margarine. Add flour and 1/4 cup powdered sugar. Spread in an 8 x 8 x 2 pan. Microwave on Medium-high (70%) for 3 1/2 to 4 minutes until bubbling. Beat sugar, eggs, lemon juice and 2 tablespoons flour and pour over hot crust. Microwave on Medium-high (70%) for 5 to 6 minutes until center is firm. Sprinkle with powdered sugar. Cool completely before cutting.
Drain and cut herring into small pieces. Place in bowl. Add green pepper, onions, olives and artichokes. Add chili sauce. Cover and refrigerate 2 hours or overnight. Serve plain or with crackers or cocktail bread. This is very colorful in a clear glass bowl.
Drain crushed pineapple; reserve juice. Combine reserved juice with 3/4 cup pineapple juice in saucepan. Bring to boil. Stir in gelatin until dissolved. Break up cranberry sauce and add to gelatin. Stir in Port wine or cranberry juice. Chill mixture until slightly thickened. Add crushed pineapple and remaining ingredients. Pour into 2-quart mold. Chill until firm, about 4 hours or overnight. Unmold onto serving plate; garnish with sliced pineapple. Serves 12.
Mix ingredients together with hands. Shape into balls. Bake at 350° for 15 to 20 minutes.
Sift together sugar, soda, salt, nutmeg, flour and cinnamon into large mixing bowl. Cut in shortening. Add egg, banana, oats and nuts. Mix well. Drop by teaspoon on ungreased cookie pan. Bake at 375° about 15 minutes.
Combine all ingredients in a large casserole dish. Bake at 350° for 45 minutes.
Mix thoroughly. Cover and chill dough 1 hour. Roll out dough and cut in heart shapes. Place on ungreased baking sheets. Bake at 350° for 6 to 8 minutes or until lightly golden.
Combine chicken, celery, onion, almonds, chicken soup, cooked rice, lemon juice, salt, pepper and eggs. Toss gently.
Preheat oven to 350°.	Grease	a Bundt pan. In large bowl, combine cake mix,	pudding, salad oil, eggs and soda; beat well. Fold in chocolate pieces. Pour into prepared pan. Bake for 45 minutes. Cool.
Put both ingredients into bowl. Blend on medium speed for five minutes, until well blended. Cut apples into wedges.
Cook onions in butter till lightly browned, about 20 minutes. Add broth and worcestershire. Bring to boiling. Season with salt and pepper. Sprinkle toast with cheese; place under broiler till cheese is lightly browned. Pour soup in bowls and float toast slices atop. Makes 6 to 8 servings.
Dissolve jello in 1 cup of water. Add 2 cups of liquid and the pineapple juice. Mix and refrigerate.
Melt in large pan in oven at 170°. Stir together well. Add 2 pounds dry roasted, salted peanuts. Stir again and drop on wax paper.
1. Melt butter in pan over low heat and then stir in peanut butter.
Cream sugars and butter. Add melted chocolate. Beat yolks; add water and extract and blend. Gradually add yolk mixture to chocolate mixture. Beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff, but not dry. Fold into batter. Turn into two greased and floured 9-inch round cake pans or one greased and floured 13 x 9 x 2-inch pan. Bake layers or loaf in moderate oven at 350° for about 30 to 35 minutes or until cake springs back when touched lightly. Turn out on cooling rack. Yields two 9-inch layers or one 13 x 9 x 2-inch cake.
Mix all ingredients well in large bowl and pour into a greased 9 x 13-inch pan. Bake for 30 minutes at 350°. Cut into squares, cool and serve.
Slice cucumbers. Cover with lime and water solution (might have to add water to make it cover). Soak 24 hours. Rinse well. Cover with fresh cold water. Soak 3 hours longer. (This removes the excess lime.) Drain. Cover with vinegar, sugar and spices. Soak overnight. Be sure cucumbers are covered. In morning put on stove and boil until clear. Pack and seal. These stay crisp. Can add green food coloring.
Combine first 6 ingredients. Roll chicken in batter. Fry in hot cooking oil until golden brown. Drain.
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top. Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400° for 30 minutes or until apples are tender. One sixth of pie is 227 calories.
Preheat oven to 400°. Cut bread in half lengthwise. Place on a baking sheet and bake for 10 minutes. Meanwhile, combine olive oil or butter or margarine and bread crumbs. Spread cut surfaces of bread with crumb mixture. Switch oven to broil. Broil bread 3 inches from heat source for one minute or until surface is bubbly and lightly browned. Slice and serve immediately. Makes 16 (2-inch) slices.
Make white sauce by melting butter and adding flour, seasoning and stirring in milk. Cook until slightly thickened. Add cheese and stir until smooth. Add ham, spaghetti, parsley and mushrooms. Pour into a casserole and top with crumbs. Bake at 350° for 30 minutes. Cooked turkey or chicken may be used in place of ham.
Mix all ingredients together, adding rhubarb last. Pour equally into 2 bread pans sprayed with Pam. Don't clean out bowl with spatula yet!
Brown onion and hamburger; drain. Combine with remaining ingredients in a large pot. Cover and simmer for 1 to 2 hours.
Dice onion and saute in butter in a small sauce pan, set aside. In a 9 x 13 dish, combine uncooked rice and beef consomme. Stir in sauteed onion. Bake for 1 hr. in a 400° oven.
Soften spread and cheese. Mix all together with mixer. Cool in	refrigerator. Roll into ball. Roll in 1 1/2 cups chopped pecans and parsley.
Combine crumbs and butter. Press 3/4 into a 9 x 13-inch pan. Combine pudding and milk. Beat 1 minute. Add softened ice cream and beat until smooth. Pour on crumbs and let set 1 hour. Spread on Cool Whip, crushed candy bars and mix to crumbs and sprinkle on top.
Lay chicken in baking pan. Cover each piece with cheese. Dilute soup with wine and pour over top. Melt margarine and toss with stuffing and sprinkle over top. Bake at 350° for 50 minutes. Serves 2. To serve more, double topping after six.
Brown ground beef and onion and drain. Add salt, chili powder, Worcestershire sauce and tomatoes. Cover and simmer over low heat for 15 minutes. Add beans.
Cream butter and sugar. Add egg yolk. Mix flour, salt and baking powder. Alternating, add dry ingredients with milk and butter mixture. Beat egg white until fluffy and fold into batter. Add blueberries.
Mix ground beef, onion, chili powder, shortening and bell pepper all together. Add tomatoes and salt and pepper to taste. Place in baking dish. Top with uncooked rice. Add water. Cover with lid or aluminum foil. Bake for 45 minutes.
Melt butter and cheese in saucepan over low heat, stirring constantly. Mix in vanilla. Mix cocoa and confectioners sugar in bowl. Add cheese mixture to cocoa and mix quickly. Spread in a 9 x 13 inch dish. Pat pecans over top. Yield: 3 lb.
Whip butter. Add sugar (1 cup at a time). Mix well with mixer. Add eggs (2 at a time). Sift flour; add 1 cup at a time. Add vanilla and lemon flavor and mix well. Add 7-Up and stir well, then mix for 2 minutes. Bake at 350° for 1 hour.
Combine all ingredients. Mix thoroughly and chill until serving. For dips for vegetable platter, add 16 ounces of sour cream to thicken.
Preheat oven to 350°. Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt. Blend in milk and shortening. Stir in nuts. Pour in ungreased 9 x 9-inch square pan. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over batter. Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. If desired, garnish with whipped cream or ice cream.
Put raw vegetables through food chopper. Mix all ingredients together by hand then press into desired form. Bake at 375° to desired doneness.
Combine cereal and water. Allow to stand 5 minutes. Add buttermilk. Cream shortening and sugar. Add eggs. Stir in dates and nuts. Mix well. Add dry ingredients. Stir until blended. Place in greased muffin tins. Bake 15 to 20 minutes at 400°. Batter may be stored in covered container in refrigerator up to 6 weeks.
In saucepan, mix water, jello and pudding. Bring to a boil. Refrigerate overnight. With electric mixer, beat mixture. The next day, add Cool Whip and drained oranges. Whip until creamy. Refrigerate.
Place chicken breasts in 9x13 pan. Place a slice of cheese on top of each breast. Mix the sour cream, soup and stuffing. Pour on top of chicken. Top with melted butter and sprinkle with additional stuffing.
Saute onion in butter until soft. Add mushroom soup and garlic cheese. Bring to a boil; add red pepper to taste. Add sauce to vegetables in covered casserole. Bake 25 minutes at 375°.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking dish or pan. Cook sausage, onion and celery in skillet until sausage is brown and vegetables are tender. In large mixing bowl, combine sausage and vegetable mixture with remaining ingredients. Stir gently. Spoon into prepared baking dish. Bake 45 to 50 minutes or until golden brown. Makes 10 to 12 servings.
Mix meat, rice, onion, salt, garlic and pepper. Shape mixture into balls. Place meatballs in ungreased baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with foil and bake at 350° for 45 minutes; uncover and bake 15 minutes longer.
Place the sugar cubes in a large bowl. Pour over the hot tea; stir well. Add the lemon juice, peach brandy, rum and bourbon; mix well. Refrigerate. Just before serving, transfer the mixture to a punch bowl and add the club soda. Yields 30 servings.