HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together except bread. Hollow one loaf of bread and shape into bowl. Cut into small pieces what is removed. Put dip in "bowl." Eat bread "bowl" when dip is gone.
Mix eggs, sugar, vanilla, corn syrup, baking soda, oleo and peanut butter until smooth. Blend in oatmeal. Add chips and M&M's. Drop by tablespoons and flatten on cookie sheet. Bake about 12 minutes at 350°.	Plan to make a day of it with the family.
Cook potatoes, covered, in boiling water to cover, in medium saucepan for 15 minutes; set aside. Saute onion and celery in butter in kettle until soft. Blend in flour; cook, stirring constantly until bubbly. Stir in milk; continue cooking and stirring until mixture thickens and bubbles, 1 minute. Stir in peas and carrots. Bring slowly to boil; cover. Simmer for 12 minutes or until vegetables are tender.
In medium mixing bowl, blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips; spread into greased 8 x 8 x 2-inch pan. Bake at 350° for 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely; cut into squares.
In a large dutch oven combine the sugar, vinegar and spices and bring to a boiling point. Add the vegetables and cook 25 minutes stirring occasionally. Pack in hot scalded jars and seal. For variety, add 2 Tbsp. of dry mustard. Makes 12 pints.
Mix together pineapple, nuts and marshmallows. Cover and place in refrigerator overnight to chill. Next morning, whip the cream until thick (being careful not to overbeat). Fold cream into the chilled mixture. Top with cherries.
Drain pineapple, reserving the syrup. Add enough water to syrup to make 1 cup. Heat. Dissolve gelatin in this hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in mandarin oranges and pineapple. Fold in whipped cream into fruit mixture. Pour into 6-cup mold. Chill until set. Unmold. Garnish with green grapes and cranberries rolled in egg white and lime-and-raspberry flavored gelatin. Serves 8 to 10.
Mix the two ingredients together. Pour in an ungreased bar pan. Bake at 350° for 15 to 20 minutes. Frost with cream cheese frosting.
Let set until all ingredients reach room temperature. Beat together. May freeze part of this recipe, but don't re-freeze. Great with pretzels, vegetables or crackers.
Boil hot dogs; dry on a paper towel. Mix dry ingredients together. Add egg and milk; beat until smooth. Dip franks in batter and fry until brown. Drain on paper towel. Serve warm.
In a medium bowl, mix yogurt, mayonnaise, dill weed, sugar and salt. Add cucumbers, carrots and onion. Stir to coat with yogurt mixture. Serve immediately. Yields 4 portions (3 cups).
Brown ground chuck and onions. Rinse grease off beef. Add seasoning, tomato soup, tomatoes and beans. Cook slowly over low heat for 2 hours, stirring occasionally.
Let margarine and eggs come to room temperature before creaming them with sugar. Mix flour, baking powder and salt and add to creamed mixture, alternating with milk. Add mashed bananas, nuts and vanilla, then pour into a greased muffin tin. Can be made into a loaf using greased 8 x 13-inch loaf pan. Bake 25 minutes at 350°. Bake 45 minutes for loaf. Makes about 2 dozen cupcakes.
Put Jell-O in hot water and let stand 5 minutes. Add pie filling and drained pineapple; save juice. Mix 1/2 cup juice with softened cream cheese. Take cherry pie and Jell-O mixture and put 1/2 into pan. Let set. Add 1/2 cream cheese mixture on top and let set. Add rest of cherry pie mixture and let set. Add rest of cream cheese mixture. Sprinkle with nuts.
Mix parsley, mustard, Worcestershire sauce or Tabasco sauce, eggs and mayonnaise together. Add the crab, crumbs and season with salt and pepper to taste. Divide the mixture into 8 cakes and dredge in flour. Deep fry at 375° for 2 to 3 minutes or until golden brown or pan-fry on both sides with a bit of butter.
Let cheese set for about 1 hour before mixing. Mix in salad dressing and roll into a ball or log. Mix nuts and parsley. Roll cheese mixture in parsley and nut mixture. Refrigerate until you are ready to serve.
Saute diced beef and onions. Add crushed garlic and paprika. Dust flour over; saute. Then add all other ingredients, except wine and cream. Cook for about 2 hours, stirring occasionally. Add wine and cream just before serving. Serve with German bread.
Chop tomato, jalapenos, onion and cilantro into small pieces; add olive oil and season with oregano and salt.
Preheat oven to 350°. Soften margarine and cut into dry cake mix until thoroughly blended. Pat into 13 x 9-inch glass baking dish. Bake for 10 minutes. Spread pie filling over cake mix.
Heat oil from garlic. Dredge serving size pieces of steak in seasoned salt, pepper, etc. Brown steak in hot oil. Drain fat. Cover with soup. Add water. Turn heat to medium-low. Cover pan. Check fairly often. Cook until done.
Preheat oven to 325°. Cream butter; add eggs. Beat well into creamed butter. Add vanilla. Add sugars; beat well. Combine flour, salt and baking soda; stir into butter-sugar mixture until evenly distributed, then add white chocolate. Stir in nuts. Drop by teaspoons onto ungreased baking sheets. Bake for about 11 minutes. After removing from oven, let sit a minute or so before removing to racks to cool.
In large bowl, combine Burgundy, mixed fruit, lemon concentrate and grenadine syrup. Let stand 20 minutes. Stir into club soda. Pour into glasses and top with orange slices.
Bottom Layer: Spread bean dip evenly. Mix mayonnaise, sour cream and taco mix. Spread over bean dip. Mix mashed avocados, salt, pepper and lemon juice. Spread over mayonnaise layer. Sprinkle on green onions, then tomatoes, cheese and last olives.
Brown bacon and ground beef in skillet, drain fat. Add onion, A.1. and Worcestershire sauce. When browned, add ketchup, brown sugar, vinegar, salt and mustard. Mix well. Then add all beans. Bake at 350° for 40 minutes. Makes large casserole. Freezes well.
Wash, peel and dice potatoes. Boil in large pot with potatoes fully immersed, but just covered in water. Add onion and margarine. Cook until these are tender, but not mushy. Add canned vegetables, ketchup and tomato juice. Bring to boil, stirring often for 10 minutes. Add salmon.
Clean mushrooms and take out the stem. Using a spoon, scoop out center, forming a small bowl. Fill each mushroom with shrimp; season each mushroom with Johnny's seasoned salt, lemon pepper and garlic powder to taste. Bake at 350° for 10 to 13 minutes, then sprinkle cheese over each mushroom and broil until cheese is melted.
Mix together all of the ingredients. Place into a greased casserole dish. Bake in a 350° oven until golden brown, 50 to 60 minutes.
Combine rice, sugar, eggs, vanilla, nutmeg and raisins. Stir in scalded milk. Pour into 1-quart casserole. Place casserole in 9 x 9-inch baking dish which has 1 inch of hot water. Bake at 350° for 55 minutes, until knife comes out clean. Stir after 30 minutes.
Melt jello in hot water. Add pie filling, undrained pineapple and pecans. Cool and set in refrigerator to congeal. Mix cream cheese and sugar until fluffy; fold in sour cream and spread over top of congealed mixture. Sprinkle top with chopped nuts, if desired.
Mix 2 envelopes jello with milk. Add 1 1/4 cups of boiling water and mix well. Set aside. Mix red jello and 1 cup of hot water; set aside. Mix green jello and 1 cup hot water; set aside. Add 1 package of gelatin with first and second jellos. Place both colors of jello in icebox until firm. Add milk mixture, then add other color on top. Chill!
Mix all ingredients except walnuts. Spoon into 2-quart casserole; sprinkle with walnuts. Bake at 350° for 40 minutes.
Cook rice; thaw shrimp and melt margarine. Mix all ingredients. Bake at 350° for 30 to 45 minutes, or until bubbly. Fits nicely into 1-quart casserole.
In a medium pan, heat chicken broth to a simmer over medium heat. While broth is heating, saute onion in oil for 3 or 5 minutes until soft. Add rice and stir to coat with oil. Add 1/2 cup broth and stir with a wooden spoon until the broth has been absorbed. Continue this pattern with rest of broth, adding it 1/2 cup at a time and stirring until it is absorbed by the rice. When you have used all the broth, test the rice to see if it is still too chewy. If so, add more hot broth or hot water until it reaches the desired consistency. Remove from heat and stir in cheese and black pepper.
Brown beef with onion and celery in skillet. Drain excess fat and put into slow cooking pot. Combine with remaining ingredients. Cover and cook on low for 3 to 4 hours. Serves 4 to 6.
Choose 4 different treasures. Put 2 tablespoon of each treasure in the bottom of each dessert dish. You may put more than one ingredient in each dish, if you wish. Pour 2 cups cold milk into bowl with pudding mix. Mix until thick. Gently spoon the pudding over the "treasures". Pudding will thicken quickly and will be ready to eat in 5 minutes, or refrigerate until ready to serve. Serves 4.
Cream margarine or butter, cream cheese and sugar well. Add eggs, flavorings and flour mixture (baking powder). Mix well and pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Prepare cornbread according to package directions. Cool. Crumble into a large bowl. Add remaining ingredients. Stir in enough mayonnaise to achieve desired consistency. Place salad in individual serving dish and garnish with chopped tomatoes.
Brown beef and drain off fat or cut chicken into bite-size bits. Add onion, soups, milk and sauce. Simmer 15 minutes, stirring occasionally. Layer in mixture and tortillas in casserole dish. Top with cheese. Cover dish and bake at 350° until cheese is melted.
Spread apples in microwavable dish (8 x 8 x 2-inch). Mix remaining ingredients until crumbly. Sprinkle over apples. Microwave on High for 6 minutes. Rotate dish 1/2 turn. Microwave 6 to 8 minutes longer or until apples are tender. Makes 6 servings.
Blend sugar, butter and oil. Add eggs and beat well again. Add vanilla. Combine flour, cream of tartar, soda and salt. Add to first ingredients; mix well. Drop small balls of dough in granulated sugar. Put on baking sheet. Flatten with a fork. Bake at 375° for 10 to 12 minutes. Makes 8 dozen.
Bake chicken breasts at 450° for 25 minutes. Cut into chunks; put in freezer to cool. On bed of lettuce, add orange segments, green pepper, chilled chicken and walnuts. Top with Italian dressing; sprinkle with chow mein noodles. Serves 2 to 3 as a main dish.
In a large bowl, combine eggs, milk and soup. Stir in remaining ingredients. Pour into a 10 x 6-inch baking dish. Bake at 350° for 50 minutes or until mixture appears set. Let stand 5 minutes before serving.
Combine first five ingredients in a large bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Frost with Cream Cheese Frosting.
Place all ingredients in casserole dish. Bake at 350° for 1 hour.
Mix baking cocoa with boiling water in small bowl until smooth. Mix flour, soda and salt together. Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating well after each addition. Stir in cocoa mixture. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 35 minutes. Cool in pans for 10 minutes. Remove to wire racks to cool completely. Spread frosting between layers and over top and side of cake. Sprinkle with coconut; press lightly into frosting. Yield: 12 servings.
Mix together in a 9 x 13-inch cake pan and bake at 350° until meat is done and slightly brown on top.
Mix thoroughly the butter and sugar. Sift together the flour and salt and stir in. Stir in nuts and form into 1-inch balls. Bake at 400° for 14 to 17 minutes, then roll in confectioners sugar while still warm.
Cut cheese into cubes. Stir in chili. Microwave for 3 minutes on High power. Stir and microwave for 3 more minutes. Serve with chips.
In saucepan, combine peaches, water and 1/2 cup sugar. Bring to boil and stir. Keep hot. With spoon, beat egg, 1/2 cup sugar and shortening until fluffy. Add milk; stir in flour, baking powder and salt. Spread batter in a greased 8-inch square pan, then pour hot peaches over the batter. Bake at 375° for 25 to 30 minutes or until tender. Serve warm with cream, if desired. Serves 4 to 6.
Brown ground beef in frypan; drain grease. Place into crock-pot. Add onions, garlic, salt, pepper, oregano, parsley flakes and mushrooms. Stir thoroughly with fork until well blended. Add tomato sauce, tomato puree, tomato paste and tomatoes; blend together thoroughly and cover. Cook on (low) setting 12 to 15 hours. Cook on (high) setting 4 to 7 hours, stirring occasionally.
Preheat oven as directed on back of cake mix; prepare cake as directed (substitute water with apricot juice). Add 1/2 package orange Jell-O mix and orange flavoring. Pour into Bundt pan and cook as directed. After cooked, cool cake on plate.
To drained hamburg, add tomatoes, Chili-O mix and water; simmer for 15 minutes. In a 9 x 9-inch pan, put 1/2 of the hamburg mixture, then 1/2 of the onion, 1/2 of the green pepper and 1/2 bag of cheese. Make another layer, starting with the hamburg and ending with the cheese on the top. Bake, uncovered, at 350° for 20 minutes. Serve with white tortilla chips, crackers, taco chips, etc. Serve right from the oven.
Cut chicken into 4 equal pieces and pat dry with paper towels. Brush mustard onto both sides of the chicken. Roll each piece in bread crumbs, coating thoroughly. Shake off excess. Bake in 400° oven for 20 minutes or until done.
Mix cheese, sugar, eggs, salt, vanilla and flour. Add cream. Mix thoroughly. Pour in pan lined with graham cracker crust. Bake at 350° for 40 minutes.
In casserole place cooked broccoli, then chicken. In separate bowl mix together soup, mayonnaise and cheese. Spread over chicken. Sprinkle bread crumbs over top of mixture. Bake at 350° for 30 minutes or until bubbles around edge.
Combine and bring to a slight boil. Place in oven at 300° or 325°. When skim forms on top, stir it down. Continue until desired thickness.
Stir gelatin and sugar together; add boiling water. Mix until dissolved. Add marshmallows; stir until melted. Cool. Add cranberries and nuts. Pour into 8 x 12 x 2-inch pan to set. Spread salad with sour cream and sprinkle with chopped nuts (optional) before serving.
Combine all ingredients but Parmesan cheese. Sprinkle cheese on top and bake at 300° for 1 1/2 hours. Serves 12 to 16.
Dissolve gelatine in water. Add sugar to juice from pineapple and bring to boil. Pour over gelatine; let it cool. Mix pineapple, cream cheese and gelatine mixture. Fold in whipped cream and nuts. Let stand overnight.
Beat eggs in large mixer bowl on medium speed. Add pumpkin, sugars, water and oil. Beat until well blended. Combine flour, dry nonfat milk, wheat germ, baking soda, baking powder, cinnamon, nutmeg and salt. Beat into pumpkin mixture using slow speed of mixer until well blended. Stir in nuts. Spoon into two buttered 9 x 5 x 3-inch loaf pans. Bake in 325° oven for 50 to 60 minutes. Remove from dishes and cool completely on wire racks. Serve with Orange Cream Cheese Spread. Yields 2 loaves.
Brown hamburger meat and add onion, garlic, salt and pepper. Drain. Add rest of ingredients. Simmer for 45 to 60 minutes.
In a large skillet, cook onion in butter until tender. Stir in soup and pimiento. Add celery to soup mixture. Cook noodles as directed, then drain. In greased 4-quart casserole, layer half the noodles and half the chicken. Season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake, uncovered, in a 350° oven for about 45 minutes.
Dissolve yeast in water in large bowl until foamy. Stir in warmed cottage cheese, sugar and onion (softened in butter over low flame). Add dill seed, salt, soda and egg. Stir in flour to make stiff dough. Set bowl in pan of warm water; cover with towel and let double (50 to 60 minutes). Stir down and put in greased 1 1/2 to 2-quart casserole. Let rise 30 to 40 minutes. Bake at 350° for 30 to 45 minutes, until golden brown. Brush with butter and sprinkle with salt.
Beat egg whites until just foamy. Add sugar, coconut and vanilla. Melt chocolate chips until slightly softened, not soupy. Fold into egg mixture; blend well. Place by tablespoonful onto lightly greased cookie sheet or on parchment baking paper. Bake at 325° for 10 to 15 minutes or until edge of cookie can be lifted. Will be soft, but will harden later. They refrigerate or freeze well.
Combine first four ingredients in large mixing bowl. Beat until thick. Stir in zucchini and pineapple. Combine remaining ingredients and mix well. Stir this into zucchini mixture until just moistened.
Melt cream cheese in microwave. Add powdered sugar and vanilla. Mix with mixer. Add marshmallow cream and mix with a wooden spoon. Chill for an hour and serve with fresh fruit (pineapple and strawberries).
Cream margarine, sugar and cocoa. Beat in eggs, vanilla and flour. Mix well and fold in nuts and coconut. Pour into a greased and floured 13 x 9-inch pan. Bake for 40 minutes in 350° oven. Spread marshmallow cream on top of cake and return to oven. Bake for 5 minutes. Cool and frost with Chocolate Frosting.
Sift dry ingredients together; add bananas, oil and honey and mix thoroughly. Bake in loaf pan for 45 to 50 minutes at 350°.
Put shortening in bowl. Add boiling water and milk. Whip with a fork until all water is absorbed and is thick and smooth mixture is formed. Sift the flour and salt into mixture and stir quickly into a dough. Work until smooth. It's easier to roll between 2 sheets of wax paper. Very easy to handle.
Mix ingredients together in blender until frothy. Serve immediately. Serves 2 to 3.
Mix all except ham and cheese. Split Pepperidge Farm party rolls and spread mix on both halves. Add small slice of ham and piece of Swiss cheese. Put rolls back in aluminum pan. Wrap with aluminum foil and heat in a 400° oven for 10 minutes. Serve warm. Can be made ahead of time and frozen.
Boil noodles until tender. Drain. Brown beef until done. Rinse with hot water. Mix together noodles and beef; add spaghetti sauce and pepperoni. Mix well. Add 1/2 package of cheese. Mix. Put into casserole dish. Top with remaining cheese. Bake at 375° for approximately 30 minutes.
Cook beef and onion in small amounts of fat in heavy skillet. Cook slowly until meat is browned. Drain off fat. Mix all ingredients together. Bake in casserole dish for 30 minutes at 350°.
Melt shortening in a deep dish, 12-inch skillet or Dutch oven. Season chicken with salt and pepper. Brown chicken in shortening; remove from skillet. Cook green pepper, onion, garlic and rice in skillet drippings for 5 minutes; stir often. Add seasonings, tomato sauce, chicken broth and ham cubes. Arrange chicken pieces in rice mixture; bring to a boil. Simmer, tightly covered, 35 to 40 minutes until rice is fluffy and chicken is tender. Makes 8 servings.
Cream Crisco and margarine. Add sugar and cream thoroughly. Add eggs, one at a time, then add flour and sweet milk alternately, ending with flour. Add baking powder and extracts. Grease and flour both pans. Bake in cold oven at 325° for about 60 minutes.
Melt butter with onion and mushrooms (saute them). Add soup, cheese and broccoli. Serve with Fritos.
Into large pitcher, pour lemon juice and sugar; stir until the sugar dissolves. Stir in remaining ingredients.
Combine margarine and sugar; add vanilla and flour. Blend until light and fluffy; add nuts. Chill dough 2 hours. Roll Kiss in tablespoon of dough. Bake at 375° for 12 minutes. Do not brown. When cool, roll in confectioners sugar. Great for Christmas candy bags.
Combine flour, nuts, margarine and sugar. Press into a pie plate and bake at 350° until just slightly browned, about 15 minutes. Cool for 15 minutes and fill with a combination of the remaining ingredients. Chill overnight.
Combine everything together except the cukes. Thick slice cukes and spoon heaping teaspoonful of filling on top of each slice. Garnish with thin slices of green onion tops, if desired. No grams of fat in recipe.
In double boiler, melt grated cheese; add and stir in can of tomato soup, then egg. Beat all of this well. Serve hot on saltine crackers!! Makes a delightfully light Sunday night "supper"!!
Mix all ingredients together. Beat 2 minutes on medium speed. Then 4 minutes on high speed. Bake in a well-greased tube pan at 325° for 55 minutes or until done. Let cool for a few minutes and then turn upside-down on plate. With large cooking fork tines, punch holes in cooled cake.
Wash rhubarb; cut into 1/2-inch pieces. Combine in heavy kettle with remaining ingredients. Bring to a boil, stirring frequently. Reduce heat and simmer on low heat for about 1 1/2 hours, or until like conserve in consistency. Remove from heat. Pour into clean, sterilized jars. Makes 12 half pints.
Drain all juice off peas, corn, bean sprouts and mushrooms. Mix all together. Mix together oil, water, sugar and vinegar until sugar is dissolved. Pour over other mixture and mix well. Let set overnight.
Mix pickle juice and mayonnaise to a pouring consistency. Set aside. Bake a skillet of cornbread. Crumble bread into bowl (break into chunks). Drain 2 cans of pinto beans and put in the center of the broken bread. Add bell pepper, onion, tomatoes and bacon. Pour mayonnaise mixture over the bread mixture; lift so as to let it go through. Don't toss, just lift. Decorate with slices of dill pickles.
Place ham in pan. Combine brown sugar and honey; spoon over ham. Bake at 350° for 1 1/2 to 2 hours. Baste occasionally.
Brown meat, onion, garlic and green pepper. Add zucchini and mushrooms. Cook a little more. Pour in greased casserole. Pour beaten eggs over and spread with grated cheese. Bake at 350° for 35 minutes or until eggs are set.
Melt margarine in bottom of Pyrex pan. Mix flour, sugar, baking powder and milk and pour into pan. Top with fruit. Bake at 325° for 45 minutes to 1 hour.
Cream the butter and sugar. Add eggs, one at a time, beating after each. Beat in sour cream. Mix in remaining ingredients and bake in wax paper line tube pan at 350° for 1 hour and 20 minutes.
Cut chicken and sirloin into thin strips. Bias slice the celery, green onions and water chestnuts. In an electric skillet or wok, quickly cook and stir meats and onions in hot oil. Add pea pods. Add chicken broth and soy sauce. Bring to boiling point, cover and cook 2 to 3 minutes. Blend cornstarch and water; add to chicken, meat and vegetable mixture. Cook until thick. Top with almonds. Serve with chow mein noodles. Serves 4.
Mix items together and add milk until it forms a batter. Bake at 350° for 35 to 45 minutes or until done.
Prepare macaroni according to package and drain. Combine milk and mushroom soup, mustard, pepper and vegetables. Boil for 10 minutes or until tender, stirring occasionally. Turn heat off. Put in ham and cheese; stir. Then put all ingredients with macaroni and stir.
Brown ground beef with onion and all the spices. Drain fat. Add soup and 1/2 can enchilada sauce and diced chilies. Alternate layer of tortillas with layer of meat mixture. Top with remainder of enchilada sauce and grated cheese. Bake 30 minutes at 350°.
Mix all together in large baking pan. Sprinkle with crushed corn flakes. Bake at 350° for 1 hour or until potatoes are soft.
Combine butter, oats, brown sugar, corn syrup, vanilla and salt in 2-quart dish. Press firmly in bottom. Cook 2 to 3 minutes on Full power or until bubbling all over. Top with chips and heat 1 minute or until melted. Spread evenly over crust and chill. Cut into squares. Store in airtight containers.
Toss first three ingredients together and set aside. Mix next eight ingredients with spoon just until evenly moistened. Pour 1/2 the batter into a greased and floured tube pan. Layer with 1/2 the apples. Pour in remaining batter. Layer with remaining apples.