HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make salad dressing following directions on packet (I use red wine vinegar); set aside. Wedge tomatoes after peeling. Peel and slice cucumbers. Chop scallions. Place all vegetables in large bowl and pour salad dressing over them. Chill and serve.
Mix all and bake 1 hour at 375° or until done. You may use the microwave; bake 18 to 20 minutes or until done.
Mix peanut butter and margarine with 10x sugar until smooth. Form into balls (size of chestnuts). Refrigerate overnight. Slowly melt chocolate chips and wax together in double boiler. Using a toothpick, dip cold ball into chocolate until covered. Drop onto wax paper. Let set. Touch up spot left by removal of toothpick with a dab of chocolate. Makes approximately 125 to 150.
Mix in order given. Drop by spoonful on ungreased cookie sheets. Bake at 350° for about 12 minutes.
Mix together first 4 ingredients. Add raisins and nuts, then oil and slightly beaten eggs, then bananas. Bake in a 350° oven in loaf pan for 45 to 60 minutes. Let cool partially before turning out on rack.
Mix water and yeast and set aside. Mix flour, oil and salt to 1 cup water. Add water/yeast mixture to flour mixture and mix together. Pour out on floured surface and knead until smooth and elastic. Place in greased bowl. Cover and let rise for approximately 20 minutes.
Cook sausage until brown; drain off fat. Separate dough into 8 triangles; place in an ungreased 12-inch pizza pan with points toward center. Press to form a crust; seal. Spoon sausage over crust. Sprinkle with Parmesan cheese. Bake in a 375° oven for 25 to 30 minutes or until a knife inserted near the center comes out clean. Makes 6 to 8 servings.
Thoroughly mix the mashed potatoes and eggs, using a fork. Add milk and set aside. Cut the bread into 1/2-inch cubes and brown with the onions in the butter. Stir onions and bread into the potato mixture; add seasoning. Turn into a greased casserole and bake for an hour in a 375° oven.
Brown hamburger in skillet and drain. Mix all ingredients together, pouring 1/2 into 9 x 13-inch pan. Alternating mixture and cheese with cheese ending up on top. Cover with aluminum foil. Bake at 350° for 40 to 50 minutes.
Puree tomatoes; push through sieve into a saucepan. Add oregano, salami and olives; heat gently. Add salt and pepper to taste.
Mix the first 3 ingredients. Add onions and green peppers. Heat remaining ingredients; pour over vegetables. Marinate 12 hours or more. Drain to serve. Serve hot or cold.
Preheat oven to 300°. Toast cornflake crumbs in a 9 x 13-inch baking dish for 8 to 10 minutes.
In 3-quart saucepan, combine process cheese spread, sour cream and garlic salt; stir over low heat until process cheese spread is melted. Remove from heat. Beat egg yolks thoroughly; reserve 1 tablespoon for glaze. Gradually stir remaining egg yolks into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold into cheese mixture. Add remaining ingredients.
Dissolve Jell-O in boiling water, stirring about 3 minutes. Add ice; stir continuously until gelatin is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using wire whip, blend gelatin and Cool Whip until smooth.
Cream the sugar and margarine. Add flour and nuts, then vanilla. Roll between hands to shape fingers. Bake at 300° until brown around edge. Roll in 10x sugar while hot.
In large skillet, cook ground turkey until gray. Do not overcook. Drain well. Add other ingredients. Simmer until onions are done. Makes 4 servings.
Boil chicken and cut up. Preheat oven to 350°. Mix soups and chiles together. Saute onion, then mix with soups. Add chicken. Butter a 9 x 13 pan. Put a layer of halved taco shells or tortilla chips. Pour in half of mixture. Put layer of cheese on top. Add the rest of the mixture and another layer of cheese. Bake for 20 to 30 minutes.
Butter sides and bottom of pan. Generously mix 1/2 cup sugar, cinnamon and walnuts; sprinkle a fine layer of sugar, cinnamon and nuts on bottom of pan, then a layer of dough and so forth until all the ingredients are gone. Bake in oven approximately 45 minutes at 350°.
Sift together flour, soda and sugar. Add remaining ingredients. Mix well; pour into greased pan, 9 x 13-inch. Sprinkle with 1/2 cup brown sugar and 1 1/2 cups of chopped pecans. Bake at 350° for 30 minutes.
Cook rice. To rice add onions, green pepper, tomato, salt and pepper. Toss well. Stuff breasts (secure with toothpicks, if needed). Place in baking dish or pan. Mix together mushroom soup, water and sherry. Pour over chicken. Bake at 350° for 45 minutes or until done.
Wash meat and place in roasting pan. Make incisions in the lamb in several places and insert cloves of garlic. Rub lemon juice over entire roast, then salt, pepper and oregano. Bake at 350° for 2 1/2 hours. After the meat has browned, turn over to brown back side. Potatoes and carrots may be added, with a small amount of water after lamb has been cooking one hour. (Add more water if evaporated.)
Combine ingredients in a bowl Keeps up to 2 weeks in refrigerator. Can be frozen.
Spray a Bundt pan with Pam. Combine all cake ingredients and beat for 2 minutes. Pour into cake pan and bake at 350° for 50 to 55 minutes.
Beat cheese, eggs, vanilla, sugar and lemon juice until light and fluffy. Bake at 300° for 45 minutes. Serve with your favorite topping.
Bring to a boil 1 cup water and add rice. Simmer about 5 minutes until water is absorbed. Let cool and add remaining ingredients. Mix well and refrigerate. Serves 8.
Layer in long dish in order listed. Chill, if desired and serve. Refrigerate.
Mix and pour on top of	mixture in pan. Bake 25 minutes longer at 350°. Purple plums can be used and it is not necessary to peel them.
Saute onions and celery in oleo or butter until onions are wilted. Blend flour in well with this mixture. Pour in milk gradually, stirring constantly. Add egg yolks, salt, red and black pepper. Cook for 5 minutes. Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat. Blend well and then transfer into a lightly greased casserole and sprinkle with grated American cheese. Bake at 375° for 10 to 15 minutes or until light brown. Serves 6.
Chop onion, green pepper and eggs. Mix with chopped chicken, salad dressing and relish.
Combine ingredients. Pour into greased 9 x 9-inch pan. Bake at 375° for 35 minutes or until brown.
Place the toast in a large shallow casserole. Cook asparagus according to package directions. Place alternate layers of chicken and asparagus over the toast. Mix chicken soup with water and pour over toast, chicken and asparagus. Bake at 350° for 20 minutes. Cover top with cheese and bake until cheese is melted. Serves 6.
Melt margarine in 8 x 12-inch glass dish. Cut potatoes in wedges. Coat with margarine. Combine remaining ingredients. Sprinkle over potatoes. Cover with paper towels. Microwave on Full for 10 to 12 minutes. Let stand a few minutes.
Beat egg. Add to it the milk, flour and baking powder together. Add corn meal. Add the liquids to dry ingredients and drop by spoonfuls into boiling hot soup or stew. Cover tightly and cook 12 to 15 minutes.
Prepare macaroni according to package directions. Drain. Combine macaroni, tuna, tomatoes, mushrooms, cucumber, celery, green onion and green pepper. Blend Italian dressing, sour cream, seasoned salt and pepper. Toss with macaroni mixture. Chill. Makes 6 to 8 servings.
Lay meat and cheese on flat tortilla. Microwave 55 seconds. (That's what he said!) Remove and fold over. Chow down.
Mix eggs, butter and sugar. You can use 1/2 box of light brown sugar and 1/2 box of confectioners sugar in place of 1 box of light brown sugar. Add flour, coconut, vanilla and pecans. Press in sheet pan. Bake at 350° for 45 minutes to an hour. (Don't overbake.)
Mix first 3 ingredients and sprinkle in bottom of 9 x 13-inch pan (save 3 tablespoons for top of cake). Mix cream cheese, sugar and vanilla. Add Milnot, a little at a time. Mix Jell-O with hot water; set until starting to jell good. Add crushed pineapple. Whip all together; pour over crumb mixture. Sprinkle top with rest of crumbs and chill.
Bake breadsticks as directed on package. Cut into 2-inch pieces; set aside. In bowl, mix cream cheese and sour cream until smooth. Spread into 9 x 13-inch pan. Top with pizza sauce. Place pizza topping on top of sauce; cover with cheese. Bake at 350° until cheese bubbles. Remove from oven and use breadsticks to dip.
Mix all together in a bowl, flour, sugar, baking powder, almonds, eggs and oil; mix well. Roll in 6 strips, bake in slightly greased pan at 350° for 20 to 25 minutes. Brush with egg, cut while warm.
Combine butter, water and chocolate in saucepan; bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan. Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through with knife several times for marble effect. Sprinkle with chocolate chips. Bake at 375° for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Combine milk, onion, eggs and salt. Add bread crumbs and let stand for 5 minutes. Add meat and mix thoroughly. Shape into 4 dozen small balls. Bake at 375° for 25 minutes.
Gently toss all ingredients together. Chill and serve. One cup sliced green grapes may be substituted for the oranges.
Pour boiling water over oats with margarine. Cover and let stand 20 minutes. Add remaining ingredients. Stir gently all together; bake in loaf pan 35 minutes at 350°.
Melt butter in medium size iron skillet. Add sugar, mixing well. Slowly add cream, stirring constantly. Add some of the hot mixture to the well beaten egg and stir in. Cook slowly until consistency of custard. Set aside to cool.
Preheat oven to 400°. Mix ingredients. Drop in ungreased muffin tins. Full tins 3/4 full and bake for 12 to 15 minutes. Yields 12 large muffin biscuits.
Blend on high all ingredients for 15 to 20 seconds. Add ginger ale last. Chill.
Mix crab, cheese and butter together. Spread on English muffins thick. Cut into fourths. Bake at 350° until bubbly.
Sift flour and baking powder together twice.	Mix all ingredients and chill 1 hour. Roll and bake at 350°.
Pour into large bowl and add any flavor of sherbet; float small scoops on top of liquid. Very refreshing and easy.
Sift flour, baking powder and salt; set aside. Cream butter; add brown sugar gradually. Cream well, then blend in egg, vanilla and dry ingredients. Mix well. Drop by tsp. on ungreased baking sheet. Bake 350° for 10-12 minutes.
Preheat oven to 350°. Combine flour, sugar and cocoa; cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13 x 9-inch baking pan. Bake 10 minutes. In saucepan, combine Eagle Brand and 1 cup Hershey's chocolate chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining 1 cup Hershey's chocolate chips to reserved crumb mixture; sprinkle evenly over top. Bake 25 to 30 minutes or until center is set. Cool. Cut into bars. Store covered at room temperature.
Brown sausage, hamburger and onion. Drain. Put all ingredients in crock-pot. Cook on high for 2 1/2 to 3 hours. Serve with nacho chips.
Boil first 3 ingredients until hard ball forms in water. Pour gradually over stiffly beaten egg whites, beating constantly until cool. Add nuts and continue beating until creamy and stiff enough to drop on wax paper.
Mix all ingredients and spread on tortillas. Roll up and place in covered container at least one hour in refrigerator. Slice and serve.
Cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Mix dry ingredients together; add to creamed mixture. Drop by rounded teaspoonfuls onto cookie sheet. Dip a glass into sugar, then flatten cookie and put crisscross in with fork. Bake at 350° for 10 minutes.
Boil cabbage 10 minutes. Brown hamburger and onion and season with salt and pepper. Place ingredients in layers in a large casserole dish or oblong baking pan. Cover with soup and juice. Bake at 350° in oven for 1 1/2 hours.
In a large bowl, mix all the ingredients into a stiff dough. Grease both sides of dough with oil. Cover lightly with foil and allow to stand all day. That night, punch down. Knead 3 or 4 times and divide into 3 loaves. Lightly knead each loaf 1 to 3 times on a floured surface. Put into greased loaf pans and let rise overnight, covered lightly in oven. The next morning, bake on bottom rack of a 350° oven. Remove and brush with butter, if desired.
Cake Layer: Preheat oven to 350°. Mix margarine, sugar and cocoa. Add all other ingredients in order listed. Bake in 13 x 9 x 2 pan for 30 to 40 minutes. While cake is still hot, gently spread 1 1/4 jars (use 7-ounce jar) Marshmallow Crme on cake. Let cake get cold so Marshmallow Crme will have a crusty top. Gently spread on frosting (follows).
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Mix ingredients well and pack in pan. Bake 1 1/4 hours or until done.
In wok or frying pan, cook diced pork 10 minutes in margarine. Add onions and celery. Cook for 5 minutes. Remove from heat. Scramble eggs and dice. Return all ingredients to frying pan with rice and seasonings. Fry to brown.
Melt butter in a heavy Dutch oven over low heat; stir in sweetened condensed milk and milk. Add all morsels, stirring constantly, until mixture is smooth. Remove from heat; stir in marshmallow cream and flavorings. Stir in walnuts. Spoon into a buttered 15 x 10 x 1-inch jellyroll pan; spread mixture evenly. Chill and cut into squares. Store in the refrigerator.
Mix well. Press into a 9 x 13-inch pan. Melt 1 stick margarine and 1 (12 ounce) package chocolate chips; pour over the top and chill.
In saucepan, cook the onion in margarine until tender. Stir in soup and water. In shallow baking dish (10 x 6 x 2-inch), alternate potatoes, sprinkled with salt and pepper, with soup mixture. Top with frankfurters, sliced diagonally. Bake at 350° for 30 minutes.
Whisk until completely smooth. Cover and refrigerate 6 to 8 hours. Keeps up to a week.
Combine tapioca, sugar (if using substitute, add to tapioca after cooking) and water in a saucepan and allow to stand for a few minutes. Cook until thick. Add orange juice, strawberries and oranges. Chill for 30 minutes.
Mix all ingredients together and shape into a loaf. Place in crock-pot. Cover and cook on low for 8 to 10 hours or high for 3 1/2 to 5 hours.
Add cold water to dough until it forms a soft ball. Flour board and roll out to two 9-inch pie pans. Puncture with fork. Bake at 350° until brown. Cool.
Grate the apples (using side of grater on which you shred cabbage). Pour sugar over grated apples and mix well. Pour into an uncooked 9-inch pie crust and sprinkle cinnamon over top. Bake in preheated 350° oven for 20 minutes. Turn down to 325° and let stay for about 35 minutes more or until done. Pie has a syrupy or glazed effect. Top with a scoop of vanilla ice cream.
In large soup pot, cook broccoli in chicken stock with bay leaf until tender, about 20 minutes. Melt butter, add flour and mix well. When broccoli is done, remove bay leaf and puree in blender with chicken stock. Return to pot. Add butter-flour mixture, parsley, thyme, sage, pepper and Worcestershire sauce; stir until blended. Heat on low.
Preheat oven to 350°. Using solid vegetable shortening, thoroughly grease a 9 x 5 x 3-inch loaf pan; set aside.
Grease 8 x 8-inch pan with oleo, use largest recipe on back of the instant potatoes and prepare potatoes as directed. Top with sour cream after potatoes have cooled. Top with bacon and the green onions, cover with Cheddar cheese. Bake, uncovered, at 325° or 350°, approximately 30 minutes, until bubbly and cheese is melted.
Pudding: Place eggs in bowl. Add milk, flour and salt. Beat 1 1/2 minutes with rotary beater. Add oil; beat 30 seconds more (don't overbeat).
Mix all ingredients. Beat with mixer 5 minutes. Pour in 2 greased and floured 9-inch pans. Bake at 350° for approximately 30 minutes.
Combine ham, macaroni, celery, carrots, peppers and onions. Combine mayonnaise, barbecue sauce (optional), catsup and mustard. Mix thoroughly and add to other mixture.
Mix Eagle Brand sweetened condensed milk and peanut butter until smooth. Add Bisquick and vanilla. Shape into balls and roll in sugar. Place 2-inches apart on ungreased cookie sheet. Flatten with fork. Bake 6 to 8 minutes at 375°. Do not overbake. Makes 5 dozen.
Mix butter and sugar in skillet over medium heat, stirring constantly, until lightly browned. Pour over nuts that have been spread on buttered cookie sheet. Spread out, then sprinkle chips over and spread when melted with some nuts. Cool and break in pieces. Makes 6 x 9-inch sheet.
Alternately layer potatoes, mushrooms and 1 1/2 cups of cheese in lightly buttered 9 x 13-inch glass baking dish. Combine heavy cream, parsley, scallions, garlic, sherry, salt, pepper and nutmeg. Pour over layers. Sprinkle with 1/2 cup of remaining cheese and dot with butter. Cover with foil. Bake at 375° for 45 minutes. Remove foil and bake 25 minutes longer, until potatoes are tender. Let stand 5 minutes.
Wash and drain broccoli, grapes, scallions and apple. Cut these ingredients in small pieces. Peel the apple before cutting into small pieces. The red grapes are to be cut in halves. Combine all of these ingredients in medium to large mixing bowl. Add the sliced almonds. Add mayonnaise, vinegar and sugar. Stir all of these ingredients together. Add bacon bits into mixture and stir together. Chill for at least an hour before serving.
Salt and pepper trout, place	in foil. Mix remaining ingredients, pour over trout, close foil. Broil at 450° until done.
Peel bananas and cut in half (across). Put a popsicle stick into the end of the banana. Put pops in freezer for one hour . Take pops out and spread honey over them. Roll each pop in crispy rice cereal. Ready to eat.
Layer turkey, cranberry sauce, lettuce and tomato on bread. Top with pickle spear.
Mix jello and boiling water; stir until jello dissolves, then add cold water, pineapple, sugar and cranberry sauce. Stir well. Add pecans and celery. Chill.
Over low-medium heat, melt butter. Add flour, stirring continuously until mixed. Add small amount of half and half (about 4 ounces); mix until smooth. When this starts to thicken, add other 4 ounces half and half. When this starts to thicken, add another 4 ounces half and half. Add salt and pepper. Set aside. Do not get too thick, but thick.
Combine all ingredients and pour into an ice cream freezer. Freeze according to freezer instructions. For vanilla ice cream, omit fruit and food coloring and increase half and half to 4 cups.
Preheat oven to 350°. Mix dry ingredients. Add rind, apples or bananas, raisins and pecans. Set aside.
In large heavy pan, brown roast in shortening. Pour off fat. Reserve 3/4 cup broth. Add remaining broth, Worcestershire sauce, salt and bay leaf to pan. Cover and cook over low heat 1 1/2 hours. Stir occasionally. Add carrots and potatoes. Cook 1 hour more or until meat and vegetables are tender. Blend reserved broth with flour until smooth. Add cinnamon. Slowly stir into sauce. Cook until thick.
Mix all ingredients, except pork. Shape into balls with your hands. Put small pieces of pork in center of dumpling. Add enough flour to keep them from sticking. Drop them into boiling, salted water. Cover and boil 1 hour. Stir occasionally to keep them from sticking. Serve with butter.
Work the butter and flour like for a pie crust. Add the rest of the ingredients and mix well. Spread on ungreased cookie sheet and pat down with spatula. Retain a little batter and add enough flour to make it thick enough to roll between the palms of hands to make crisscross strips. Spread fruit preserves over batter and sprinkle the top with nuts, then place the crisscross strips over top. Bake in a 325° oven for 1/2 hour. Sprinkle with powdered sugar and cut into squares.
Mix flour, brown sugar and butter until crumbly. Stir in walnuts. Place in baking pan. Bake at 300° for 20 minutes, stirring every 5 minutes. Place 2/3 of the mixture in a 9 x 13-inch baking dish. Place egg whites, sugar, strawberries and lemon juice in a large, deep bowl. Whip with an electric mixer. Whip the cream until stiff. Fold into strawberry mixture. Spread over crumb mixture in baking dish. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight.
Heat oven to 375°. Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon and water in large saucepan. Let stand 5 minutes, stirring constantly. Cook on medium heat until mixture comes to a full boil. Pour into 2-quart baking dish; dot with 2 tablespoons margarine.
Peel and slice apples (as for pie). Add a little sugar, cinnamon and lemon juice. Set aside. Beat 3 eggs and add 1/4 cup sugar and matzo meal. Fold in apples. Grease a 9-inch pie plate. Bake at 350° for 30 to 40 minutes.
In skillet brown ground beef;	drain off fat.	Stir in drained beans, enchilada sauce, the 1 cup shredded cheese and instant minced onion.
Mix well in large bowl. Cover and put in refrigerator. Spoon batter into greased muffin tin and bake at 400° for 15 minutes. Makes about 3 dozen.
Cook broccoli according to package directions. Drain. Arrange 1 package broccoli in a greased 2-quart casserole. Cover with peas. Combine mushroom soup, mayo, salt, pepper, cheese and eggs to make sauce. Pour half of sauce over broccoli and peas. Add remaining broccoli and top with remaining sauce. Sprinkle cracker crumbs on top. Bake at 300° for 30 minutes. Makes 8 servings.
Mix together by hand and drop by teaspoons into small muffin pans. Bake at 350° for 15 minutes. Yields 3 dozen petite biscuits.
Boil potato cubes until soft (about 15 to 20 minutes). In a large pot, heat margarine and saute chopped onions until soft. Add milk and flour; heat a few minutes until boiling. Mix in potatoes, ham and peas; lower heat. Add salt and pepper to taste. Serves 6 to 8. This recipe can easily be halved.
Combine ingredients in a blender. Run on high until smooth and well blended. Makes 2 1/4 cups.
Cream butter and brown sugar; add flour and nuts. Mix to make crumbs. Reserve 1 cup for topping. Press remaining crumbs into an 8-inch pan. Bake 12 to 15 minutes at 350°. Blend sugar with cream cheese until smooth. Add egg, milk, lemon juice and vanilla. Spread over baked crust. Sprinkle with crumbs. Bake for 25 minutes more.
Beat egg whites until foamy and add cream of tartar. Beat until stiff or holds a peak. Gradually add sugar; add vanilla and chopped pecans. Fold in cracker crumbs. Pour into slightly buttered pie pan. Bake at 325° for 35 minutes. Cool and cover with Whipped Cream Topping.
Put flour and sugar in large bowl; cut Crisco in. Mix yeast in warm water; add to mixture. Add buttermilk and mix well.
Cook onions and peppers in oil until golden brown. Add salt and flour; blend. Add soup and milk. Cook, stirring constantly, until thick and smooth. Add tuna and lemon juice. Pour into baking dish and cover with cheese swirls. Bake in oven at 450° for 15 minutes; reduce to 425° and bake 15 minutes more.
Preheat oven to 350°. Mix all ingredients well. Pour into a greased (or spray with nonstick spray) 9 x 13-inch glass baking dish. Bake for 45 minutes.
Brown 1 1/2 cups coconut in margarine. Add nuts. Toss in Rice Krispies. Melt chocolate chips; add evaporated milk and marshmallows.
In Dutch oven or large saucepan combine tomatoes with their liquid, celery, carrots, chicken broth, 1 cup water, onion, barley, parsley, basil, Worcestershire sauce, salt and pepper. Cover. Place on medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Add chicken to mixture.
Beat egg slightly. Add sugar until thick and ivory colored. Add 2 teaspoons of water. Gradually add in cornstarch and stir until smooth. Drop teaspoonfuls of batter 4-inches in diameter into frying pan with oil. (Should look like mini pancakes.) Fry until golden brown. Remove cookie. Place fortune on top of cookie. Fold in half, then bend edges.
Cook over low heat, stirring constantly. Spoon onto waxed paper and cool. Break apart. Store in an airtight container. These are wonderful on salads or just for eating.