HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear lettuce and place in a large serving bowl. Tear spinach in small pieces. Place spinach in bowl and add all other ingredients; toss well. Pour salad dressing over all and toss thoroughly. This salad is better if made a couple of hours before serving and placed in refrigerator until time to serve.
Melt semi-sweet chocolate bits in top of double boiler, over boiling water. Beat softened cheese in large mixer bowl until fluffy and smooth. Gradually beat in sugar, then eggs, one at a time, beating after each addition. Add melted chocolate, cocoa and flavoring; blend thoroughly. Stir in sour cream and pour into chilled crust. Bake at 290° for 1 hour and 30 minutes (cake will be slightly runny, but will become firm as it chills). Cool at room temperature, then chill at least 5 hours before serving. When ready to serve, top with whipped cream, chopped pecans and 1/4 slice cherry, needed for decoration only.
Mix 1/2 cup butter (margarine) and 1/4 cup sugar with fork. Add flour and mix well until crumbs form. Then mix with hands into soft dough. Press evenly into bottom of pan with 1/2-inch extending up sides. Prick with fork. Bake for 15 minutes. Remove from oven. Spread pineapple evenly over crust. Add 1/2 cup sugar to well-beaten egg. Mix well. Fold in melted butter and return to oven and bake 20 minutes. Cool and cut. Use 9 x 9 x 2-inch pan. Bake 15 minutes in 350° oven. Makes 3 dozen. For double recipe, use 9 x 13 x 2-inch pan.
Remove the crescent rolls and unroll on a pizza pan (round) or 9 x 13-inch pan. Bake according to directions on tube. Cool. Spread the mixture of cream cheese, mayonnaise, dill weed and garlic salt over the crust. Place a mixture of vegetables over the pizza; sprinkle with grated cheese. Cut round pizza into wedges or 9 x 13-inch into squares. Makes about 12 pieces.
Just build your own salad starting with the Fritos on down the line.	Makes a good	light meal. The ground meat sauce is just browned meat with taco seasoning in it. Enjoy!
On a large platter, spread refried beans. Next, spread frozen guacamole (thawed) on the layer of beans. Mix sour cream with taco seasoning; spread the flavored sour cream on the guacamole. Tomato and onion are spread on top. Follow with cheese. Finally, sprinkle olives on top of cheese. Tortilla chips can decorate the sides of the dip.
Preheat oven to 425°. Grease bottom of spring-form pan. Melt chocolate and butter in top of double boiler. Add flour, sugar and water; blend well. Beat egg whites until stiff, not dry, and set aside.
Put all ingredients in crock-pot. Cook on high 4 to 5 hours or until carrots are done.
Mix and press with fork. Bake at 325° for 40 minutes (watch, depends on your stove).
Place sugar, Worcestershire sauce, sesame seed, poppy seed and paprika in blender. With blender running, add the vegetable oil and vinegar in a slow and steady stream until thoroughly mixed and thickened. Drizzle over washed spinach and berries or serve on the side. Serve immediately.
Layer onion in 4 sections in greased baking pan. Add quartered apples on top, then the seasonings. Place one chop on each section and cover chops with cider. Combine cheese, butter and breadcrumbs. Place mixture on top of each chop and pat down. Bake, uncovered, at 350° for 1 hour. Recipe can be doubled.
Beat round steak with salt, pepper and flour; saute in oleo with garlic and onion for about 45 minutes. Add bouillon cubes, water, soups and mushrooms. Simmer several hours. Add sour cream just before serving over rice or noodles.
Add yeast to warm water and sugar in large bowl. Let stand 10 minutes for the yeast to grow, then add 1 teaspoon salt and flour. Knead in flour. Roll out, cut and form into pretzels. Bake on cookie sheets covered with foil. Brush with beaten egg and sprinkle with coarse salt or poppy seeds. Bake at 425° for 12 to 15 minutes.
Sprinkle pineapple in bottom of 9 x 12-inch pan. Then add pie filling. Sprinkle cake mix over this. Sprinkle pecans next. Pour melted margarine over all ingredients. Bake at 350° for 45 to 55 minutes. Cool, then top with Cool Whip.
Mix sugar and cocoa in electric frypan; add 2 cups milk. Heat to boiling, stirring constantly, then add cornstarch that has been mixed with 1/4 cup milk. Stir until medium thick consistency. Pour into precooked pie crust and chill. Just before serving, put whipped cream on top.
Mix flour, cornmeal, baking powder, salt, sugar, and egg together. Add milk until texture is smooth. Pour into "hot" black iron skillet with a little oil in bottom. Bake at 450° for 20 to 25 minutes, or until golden brown. Good to serve with just butter and milk, or with your favorite soup!
Mix together and pour in a dish. Top with Duncan Hines yellow cake mix. Melt 2 sticks butter and drizzle over mixture. Bake at 350° for 40 minutes. Serve warm with Cool Whip.
Follow directions for Rich Egg Bread. After kneading until smooth, divide dough into 2 parts. Roll out one-half and spread dough with margarine. Sprinkle with 1/2 cup sugar and sprinkle on 1 teaspoon of cinnamon. Add raisins or nuts. Roll up longwise. Cut to desired size and place in slightly greased baking dish. Do the same with second half of dough. Allow to rise for a few minutes. Bake at 350° for 15 minutes. Drizzle on powdered sugar glaze made of milk, sugar and a little vanilla.
Boil first three ingredients approximately 10 minutes. Season to taste. Add shrimp. Boil shrimp to your preference of doneness. Let stand approximately 10 minutes. Serves four.
Cook broccoli in salted water; drain. Cook rice. Combine with broccoli, cream of chicken soup, Cheez Whiz and milk. Season to taste. Bake at 350° for 45 minutes.
Put stewed tomatoes in a blender. Add the rest of ingredients. Pour in cooking pan for 1 hour (slow heat). Add your favorite toppings.
Mix dry yeast and 1 cup warm water. Set aside. With mixer, mix Crisco, sugar and salt, then add the beaten eggs. Stir in boiling water and the yeast mixture. Add flour. Knead for 8 minutes. Put in greased bowl; let rise for 2 hours. Roll out thin and cut in strips 2 or 3 inches long. Dip each piece in melted butter and cross up in Bundt pan. Let rise 2 hours. Bake at 350° for 25 minutes or until golden brown.
Generously sprinkle cheese on half of tortilla and fold bare half over sprinkled half. Wrap in a paper towel and heat in the microwave about 15 to 20 seconds. Remove and slice into pie shapes just right for young fingers to pick up and enjoy.
Boil chicken; reserve broth. Let cool; debone. Combine stewed tomatoes and next 5 ingredients in a large Dutch oven. Bring to a boil over medium heat and simmer, uncovered, 20 minutes. Add chicken to tomato mixture. Stir in green chiles and remaining ingredients; cover and simmer 45 minutes.
Remove rind from cantaloupe and watermelon. Seed cantaloupe and cut into 16 crescents. Cut watermelon into 3-inch wedges and remove visible seeds. Peel and cut into 1/2-inch cartwheels. Peel and section grapefruit. Wash strawberries, blueberries and dewberries. Arrange attractively on a large tray and garnish with mint leaves.
Cook pudding, jello, water and lemon juice until boiling. Pour into bowl. Chill until thickened. Blend in prepared Dream Whip. Stir in strawberries. Pour into baked pie shell. Chill until set (1 to 2 hours). Garnish with additional topping and strawberries.
Drain salmon.	Reserve 2 tablespoons juice. Debone and skin salmon, if needed.	Mix all ingredients together including juice. Shape in loaf. Bake at 350° for 45 minutes.
Add butter to flour like you do pie crust. Add sugar. Beat egg and add. Form into loaf shape. Let stand overnight. Roll real thin. Cut with cookie cutter. Beat another egg. Brush egg over top of dough. Sprinkle with cinnamon. Place 2 peanut halves on each cookie. Press into dough. Bake 8 to 10 minutes at 400°.
Mix cranberries, apples and sugar in melted buttered pan. Mix brown sugar, oatmeal and nuts. Place on top of fruits. Bake 40 minutes at 350°.
Mix all together. Bake at 350° for 35 to 45 minutes.
Melt butter. Mix butter, sugar, and spices together. Roll apple and mixture onto crescent roll. Bake until done.
Cake is very, very moist; a honey sauce similar to baklava syrup is poured over the cake while it is still warm. Should be cut in small pieces as it is very rich and delicate.
Combine shoyu sauce, sugar, beer, ginger, garlic and chicken in a bowl. Marinate for approximately 30 minutes. Heat oil in wok or skillet and add chicken. Stir-fry until chicken is cooked and soy mixture begins to coat chicken. Add green onions, mushrooms and walnuts. Cook 3 minutes, tossing mixture with slotted spoon. Serves 4 portions.
Mix peanut butter & sugar together. Put into pie shell, keeping out 1 Tbsp. for top of pie to be used later. Mix pudding and pour over peanut butter mixture. Top with cool whip. Then top with saved peanut butter mixture and garnish with nuts.
Mix together the flour, brown sugar, chopped walnuts and melted margarine. Spread into a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes, stirring occasionally with a fork. Remove from oven and allow to cool.
Combine oil, onion, rice and other ingredients to skillet and cook until rice is golden. Add water, soy, salt and paprika. Simmer 15 minutes.
Soak beans overnight. Combine all ingredients, except salt and cayenne. Bring to boil; cover and reduce heat. Cook until tender. Add salt and cayenne last 45 minutes of cooking. Can be cooked in slow cooker for up to 48 hours.
Bake cake in 9 x 13-inch pan as directed. In a saucepan, combine pineapple with juice and sugar. Cook over medium heat until thick and syrupy (about 20 minutes; stir occasionally). When cake is done, remove from oven and poke holes all over top with fork. Pour on pineapple mixture and spread evenly over cake. Cool completely.
Melt butter in 9 x 13-inch pan. Add a few splashes of Worcestershire sauce. Place steaks in pan. Slice onions and some mango on steaks, then cover with mushrooms. Spread your favorite barbecue sauce over all. Sprinkle Morton natural seasoning on top.
Boil macaroni al dente (a little hard). While boiling, soften Brie and mix until smooth. Add oil and basil and mix. Strain macaroni, place on serving platter and lavishly pour Brie mixture over top; toss. Add cherry tomatoes sprinkled with grated cheese and pepper to taste. Serve with salad and garlic sticks. Delish!
Mix caramels, milk and pecans. Drop by teaspoons on greased wax paper. Chill. When hardened, drop in chocolate mixture and place on wax.
Saute onion in butter;	cut out and discard hard center core of cabbage. Put cabbage in large pot of boiling water; boil until leaves are flexible and can easily be removed from head (need approximately 18 leaves).	Combine cooked rice, sirloin, pork and sauteed	onion.	Mix well and add salt and pepper to taste. Fill each	leaf with prepared mixture and roll. Place cabbage rolls with folded sides down in a deep electric skillet. Pour 2 cans of soup over rolls (do not add water). Add raisins. Cook at	about 350° for about 2 hours until cabbage is tender.
Mix first 5 ingredients, pour into casserole dish. Melt butter and mix with crushed crackers. Put cracker mix on top of casserole and bake for 30 minutes at 350°.
In a large skillet, cook bacon until crisp. Remove and drain skillet. Put onion and garlic in skillet and cook until tender. Add turkey and chili powder. Cook 5 minutes. Stir occasionally. Add tomatoes and bring to a boil. Stir in bacon and beans. Reduce heat and simmer 5 or more minutes.
Clean and cut carrots. Cook until tender, then cool. Boil sugar, oil, vinegar, mustard, sauce, salt and pepper. Add carrots. Remove from heat and add tomato soup (undiluted) onion (diced), and green pepper (diced). Cover and put in refrigerator. Marinate about 2-3 hours. Then re-heat and serve.
Place raisins in saucepan. Add enough water to cover raisins. Bring to boil. Remove from heat and let stand until cool. Drain off water.
Pour dressing over tomatoes, cucumbers, mushrooms and meat. Cover, marinate in refrigerator several hours or overnight; drain. Combine sour cream, cheese and onions; toss with the noodles. Top noodles with vegetable mixture. Sprinkle with additional cheese, if desired. Garnish with tiny choppings of the green onion stems.
In large mixing bowl, stir together thawed potatoes, salt, pepper, onions, soup, sour cream and cheese. Pour the mixture into a 9 x 13-inch buttered pan. Top with cornflake crumbs. Drizzle with melted butter and sprinkle with paprika for added color. Bake in a 350° oven for 1 hour.
Put yogurt, syrup and ice cubes in blender; mix. Put on frappe speed; add rest of ice. Blend until thick. Add more ice for thickness.
Mix together the cake mix, 1 stick butter and 2 of the eggs. Mix well and spread in an ungreased 9 x 13-inch pan. Mix together with mixer 2 eggs, cream cheese, powdered sugar, pecans and vanilla. Gently spread over first mixture. Bake 35 minutes or until light tan at 350°. Cut into squares. Serve with sprinkled, sifted powdered sugar or apricot jam or Cool Whip.
Melt chocolate chips, peanut butter and margarine together. In a large bowl, combine peanuts, raisins and Rice Chex cereal. Pour the first mixture over the peanuts, raisins and Rice Chex. Toss to coat well. Then coat with confectioners sugar. Store in jars.
Combine all ingredients and place in blender. Blend until smooth. May prepare ahead. Freezes well.
Tear bread into chunks (should have 10 cups). In a greased, shallow 3-quart casserole or 13 x 9 x 2-inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack, Cheddar cheese and cream cheese. Top with drained chili peppers. In a large bowl, beat eggs until mixed. Stir in milk and spices. Pour over cheese mixture. Cover and chill for several hours or overnight. Bake at 350° for 55 to 60 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.
If you have lots of beef, add water to sauce. Boil meat for 35 minutes. Marinate up to 24 hours. Barbecue for 20 minutes.
Spray Pam on 9 x 13-inch dish. Place thawed potatoes in pan. Mix 1/2 cup butter, soup, cheese, sour cream, salt and onion; pour over potatoes. Top with crushed corn flakes. Drizzle melted oleo over top. Bake at 350° for 45 minutes.
Brown beef and onion and drain. Add in large pan the remaining ingredients. Simmer until hot.
Combine chicken, onion, rice and celery in large bowl. Mix soup, salt, pepper and lemon juice. Mix mayonnaise and water and add to soup mixture. Add mixture of soup and mayonnaise to chicken mixture in large bowl. Place in shallow baking dish 9 x 13-inches. Top with corn flakes combined with melted butter. Bake in 375° oven for 25 to 30 minutes or until bubbly. Serves eight.
Melt chocolate and pour over dry ingredients. Mix until well coated. Drop by teaspoon on waxed paper.
Combine all ingredients, except turkey in a saucepan. Bring to a boil. Remove from heat and set aside. Place turkey breast, skin side up, in a lightly oiled 13 x 9 x 2-inch pan. Baste with butter mixture. Cover pan with foil. Insert meat thermometer through foil into thickest portion of breast, making sure it does not touch bone. Make an opening in foil so thermometer does not touch the foil. Bake at 325° for 2 hours or until thermometer registers 170°, basting often with butter mixture.
Cook meat and onions until beef is browned. Drain. Stir in seasoning mix. Spoon into greased 8 x 8 x 2-inch baking dish. Beat Bisquick, milk and eggs with wire whisk or hand beater until almost smooth. Pour over meat. Bake until crust is lightly brown and knife inserted in center comes out clean, about 25 minutes. Sprinkle with cheese and bake until cheese is melted. Cool 5 minutes. Cut into squares and garnish with lettuce, tomato, olives and sour cream, if desired.
Put all ingredients in 3 to 4-cup glass jar. Stir and shake to mix well. Store, covered, in cool place 1 month. Shake jar occasionally. Strain through paper coffee filter. Pour into bottles. Makes 2 1/4 cups.
Mix and bake for 1 1/2 hours at 375°. Cover and turn often.
On medium heat, cook sausage in a large skillet until cooked, breaking it up fine. Add rice, garlic, onion and spices, stirring constantly, allowing rice to get color from sausage and spices. Lower heat; add broth and water. Add all other ingredients; cover and simmer 25 minutes. Check to see if water has evaporated and add more water, if necessary. Cook until rice is fluffy. Mix before serving.
Heat oven to 400°. Cook ground beef and 1/2 cup of the onions in a 10-inch skillet until beef is browned; drain. Stir in barbecue sauce. Spoon into ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion. Bake 25 to 27 minutes or until crust is light golden brown. Serves 8 to 10.
Cut up elephant into bite size pieces. This takes about 2 months. Cover and cook at 460° for 4 months. Salt and pepper to taste. Cover with gravy. This will feed 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary! Most people do not like "hare" in their stew!
Pour 1/2 cup of the dressing over chicken in shallow dish; cover. Refrigerate 15 minutes to marinate. Place chicken on greased grill over medium heat; cook 12 to 15 minutes. Slice chicken into 1/2-inch thick slices. Arrange greens in salad bowl; top with chicken mangoes, grapes and onions. Pour remaining dressing over salad. Makes 4 servings.
Crush cookies in bag. Layer cookies and Cool Whip. Decorate top with flowers.
Mix ingredients. Spread on party rye, white and/or thinly sliced bagels. Cut bread to desired size. Bake 20 minutes at 300° until dry and toasty. Store in bowl for up to 2 weeks (covered). Prepare as needed or bake all at once and store in toast tins. Excellent Christmas treats!
Cream eggs, sugar and oil. Add flour, spices, soda and salt. Add apples. Bake 1 hour at 350°.
Drain sweet potatoes; arrange in a 1 1/2 quart casserole. Top with prunes and grapefruit. Combine juice, honey, salt and cinnamon or nutmeg. Pour over potatoes and fruit. Bake at 350° for 30 minutes.
Heat oil in large skillet or wok. Add almonds; stir until lightly toasted, about 5 minutes. Cut beans into 1-inch pieces. Add beans, onions and mushrooms to almonds in skillet. Saute until beans are just tender.
Mix cake mix, 2 eggs and butter. Pour into a 9 x 12-inch pan. Bake at 350° for 25 minutes.
Preheat oven to 350°. Place a large piece of heavy duty foil in a 9 x 11-inch baking pan. Place roast in foil and sprinkle dry onion soup mix on roast. Then, spoon both cans of cream soup onto dry onion soup mix. Wrap foil around roast tightly. Bake at 350° for 1 hour per pound of meat.
Mix to a soft dough. (Place 1 quart flour in mixing bowl and work ingredients into center of flour.)
Remove seeds from cucumber. Mix all vegetables in bowl. Mix in cocktail sauce. Add a little parsley. Let sit in refrigerator in tightly covered container overnight or at least a few hours to marinate.
Arrange broccoli crosswise in a rectangular dish (11 x 7 x 1 1/2-inch). Mix Bisquick, milk, egg and soup; beat 30 strokes with wire whisk. Pour over broccoli in center of dish. Sprinkle with turkey, cheese and pimentos. Bake until center is almost set, about 30 minutes. Makes 6 servings.
Cook okra, onion, garlic and parsley in oil. Season and add corn and tomatoes. Let simmer about 20 minutes. May be placed in oven and reheated.
Mix together Bisquick, milk and Cheddar cheese until soft dough forms. Beat vigorously for 30 seconds.
Cream margarine and sugar. Add egg yolks, flour and walnuts. Spoon half the batter into a 13 x 9-inch pan. Spread strawberry jam on top. Top with remaining batter. Bake at 350° for 1 hour. Cut into squares.
Heat oven to 450°. In pan, combine cheese and seasoning. Divide dough into 8 sections. Divide each section into 4 pieces. Roll each piece into a 4-inch rope. Dip each rope in butter. Roll in cheese mix. Twist rope 3 times. Place on greased cookie sheet. Bake for 7 to 9 minutes or until golden brown.
Shred cabbage. Mix with crushed garlic. Add remaining ingredients according to taste. Let mixture sit overnight in refrigerator.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. In separate bowl, mix flour, oatmeal, salt, baking powder and baking soda. Mix all ingredients together. Add chocolate chips, chocolate bar and chopped nuts.
Combine all ingredients except cheese and chips. Place in greased pan or Corning Ware dish. Sprinkle with cheese and put chips on top. Bake in 425° oven for 15 minutes or until heated through. Serves 4.
Brown chopped onion in oleo. Add ground chuck, salt and pepper to taste. Continue cooking until ground beef is browned. Drain all liquids. Add rice, mushrooms and juice, curry powder, Worcestershire sauce, garlic powder, sour cream and bouillon cube dissolved in water. Bake covered for 1 hour at 350°, or longer, if rice is not tender. Add a little bouillon when re-warming.
Fry mango in shortening. Add milk, 1/2 cup corn liquid, seasonings and cheese. Heat until cheese melts. Add slightly beaten egg yolks, bread cubes and corn. Beat egg whites stiff. Fold in. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes or until firm in center. Serves 8.
Melt caramels with water, mix in pecans. Drop onto greased wax paper (I use pam spray). Let set about 1 hour or more.
Heat oven to 400°. Grease bottom of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients, except chili sauce. Shape into about 20 (1 1/2-inch) balls. Bake until brown, 15 to 20 minutes, and drain. Heat chili sauce until hot. Serve with meatballs. Serves 5 with 265 calories per serving.
Mix thoroughly and sprinkle with awareness. Bake in moderate oven of every day life, using as fuel all the grudges and past unpleasantness. Cool. Turn out on a platter of cheerfulness.
Beat egg whites until stiff in small mixer bowl. Mix egg yolks, milk and oil and mix well in large mixer bowl. Add flour, salt and baking powder. Fold in beaten egg whites. Pour 1/2 cup in waffle iron and cook until brown.
Combine ingredients and sprinkle with crumbs. Bake at 350° for 45 minutes.
Fry hamburger in pressure cooker just until it isn't pink. Add onion, garlic powder, chili powder, cumin seeds, tomatoes and about 1 cup water. Bring up pressure and cook 20 minutes. Cool. Then add beans. Keep in refrigerator one day before putting in containers to freeze.
Combine all ingredients in electric blender container. Process until smooth. Store in refrigerator until ready to use. Yield: 14 ounces.
Mix all ingredients thoroughly and put in a greased casserole dish. Bake at 350° for 45 minutes.
Combine tomatoes, sweet peppers, salt and alum. Let stand 2 to 3 hours. Drain well. Combine vinegar and sugar. Bring to a boil. Add all ingredients. Heat just to simmering point. Remove from heat and can. Yields 9 pints.
Cook spaghetti and drain. Fry bacon crisp, drain and put aside. Fry chicken and onion in bacon grease until chicken is cooked. Add soup, milk and garlic to chicken. Add the Mozzarella. Stir until blended. Add spaghetti. Stir until well blended. Pour into dish and top with Parmesan cheese and crumbled bacon. Bake at 350° approximately 20 minutes or until bubbly and thick.
Beat eggs, oleo and sugar. Add flour, baking powder and salt. Add 1/2 of chocolate chips and some nuts. Add 1/2 cup coconut. Spread dough in greased pan, then pat down dough and add rest of chips, nuts and coconut. Bake at 350° for 25 to 30 minutes.
Combine orange jello and crushed pineapple; cool in refrigerator. When cool, remove and add buttermilk and Cool Whip. Stir and refrigerate.
Mix last 2 ingredients together. Preheat oven to 350°. Blend cake mix, pie filling and eggs together and beat well. Spread half the batter in greased 13 x 9-inch pan; sprinkle with half the cinnamon-sugar. Repeat with remainder of batter and cinnamon-sugar. Bake 30 to 35 minutes.
Soak wheat in water for 1 hour. Drain; press out moisture. Mix with onion. Add parsley, mint, tomato, lemon juice, olive oil, salt and pepper.
Beat eggs, add sugar, oil and dry ingredients; add flavorings. Pour into 2 loaf pans. Bake for 1 hour in 350° oven. When done, cool slightly and then flip from pans.