HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer evenly in large glass bowl, the lettuce, bell pepper, grated carrots, onions, frozen peas and boiled eggs. Mix mayonnaise, sugar, salt, garlic powder and pepper in a separate bowl. Spread mayonnaise mixture over layered vegetables. Top with cheddar cheese and bacon bits. Garnish with tomato wedges. Can be made up to 24 hours in advance.
Melt Hershey bars and bitter chocolate on stove or in microwave (about 2 minutes). Keep checking. Add corn flakes and nuts. Drop on a greased pan. Cool. Keep in the refrigerator.
Heat oil, brown chicken, add onion and garlic, fry for a few minutes, then add tomato sauce and the saffron which has been dissolved in the chicken broth. Salt and pepper, cover and cook for 20 minutes, add rice and stir well. Cover again and simmer for 30 minutes or until all liquid has been absorbed and chicken is tender.	Serves 4 to 6.
Combine in large plastic or glass container such as 1/2 gallon ice cream container. Let stand at room temperature with lid ajar for 48 hours or until it has a pleasant sour odor. Store in refrigerator. Feed every 2-5-7 days with 1 cup warm water, 1/3 cup sugar and 1/4 cup potato flakes. Stir and let stand at room temperature 9 to 12 hours.
Combine all ingredients while heating. When mixture has simmered for several minutes, it is ready to baste on your favorite meat as it grills.
Mix first six ingredients until smooth. Pour over chicken, cover and marinate in refrigerator for several hours or overnight, turning occasionally. Place chicken and marinade in slow cooker. Cook at low heat 6 to 8 hours. To thicken, mix flour and water, stir in and cook on high 15 minutes. Yield: 6 servings.
Mix Ricotta, Mozzarella and eggs. Brown beef, stirring to separate meat. Pour off fat. Stir in Prego sauce.
Soften margarine or butter. Mix all the ingredients and press into the bottom of a baking dish. Bake until light brown. Cool.
Cover potatoes and onions with water. Boil until tender, but DO NOT DRAIN. Fry bacon. Add to potatoes with a little of the bacon grease. Add whipping cream. Add milk if needed to make soupy consistency.
Cook noodles; drain and rinse. Stir in Italian dressing. Stir in Salad Supreme. Add cucumbers and tomatoes. Refrigerate overnight.
Line a 9 x 9 x 2-inch pan with foil; set aside. In microwave safe bowl, melt margarine or butter. Stir in cocoa, brown sugar and milk. Cook, uncovered, on high for 2 to 2 1/2 minutes or until mixture comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stir in powdered sugar and vanilla. Spread into foil lined pan.
Grease an 8-inch skillet with oil. Mix ingredients with spoon until very stiff, but pasty. Drop spoonful into dry flour and turn over. Roll each dough ball between hands until smooth, round. Place in skillet, mash down and turn over, greasing both sides. Bake in 350° oven until light brown.
Cut washed tomatoes into 1/4-inch slices. Arrange on a large platter, slightly overlapping. Drizzle oil on top of tomatoes and sprinkle with salt and pepper. Chop basil and place on top of tomatoes. Makes 4 to 6 servings. Great with Italian bread, if desired.
Mix together cranberry cocktail and ginger ale. Add lemon juice. Makes 12 (1/2 cup servings).
Beat milk and pie filling; mix in large bowl with wire whisk for 1 minute. Blend in topping and remaining ingredients; spoon into crust. Freeze until firm; let stand at room temperature for 10 minutes before serving.
In a mixing bowl, cream butter and confectioners sugar. Add flour and vanilla; mix well. Stir in almonds. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 13 to 16 minutes or until bottoms are golden brown and cookies are set. Cool for 1 to 2 minutes before removing to wire racks to cool completely. Roll in confectioners sugar. Makes 4 dozen.
Cream butter, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk, beginning and ending with flour. Combine water, cocoa, and soda, stirring well; add to flour mixture, beating well. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread Caramel Frosting between layers, on top and sides of cake. Sprinkle with grated chocolate and garnish with pecan halves, if desired.
Mix well and bake. One half more of everything for a family of 14 and it will then make 2 large loaves.
Scramble hamburg. Boil (noodles) shells until firm. Cook broccoli. Put a layer of sauce in bottom of a baking dish. Mix hamburg and broccoli together. Stuff shells. Put shells in pan over sauce. Spread more sauce over stuffed shells. Cover with Mozzarella cheese. Bake, until cheese has melted, at 350° about 20 minutes. Take out of oven and serve.
Combine vegetables, bacon and cheese in a large salad bowl. Combine dressings and pour over salad. Toss to mix. Chill. Serves 16 to 20.
In 2-quart casserole, combine onion, green pepper and garlic; cover and cook on High for 2 to 4 minutes. Add rest of ingredients. Cover. Reduce power to 70% and cook 25 to 30 minutes. Stir twice. Makes 6 cups, 1 serving each contains only 187 calories, 1 gram fat, 13 g cholesterol and 75 NA.
Stir soup and cheese together. Mix with cauliflower and broccoli. Top with a layer of cooked carrots. Sprinkle onion rings on top. Bake 30 minutes at 350°. Fresh cooked vegetable may be substituted.
Peel and core the apples and pace in the bottom of a microwave safe bowl or dish. In a mixing bowl, mix remaining ingredients and pour over the top of the apples. Then place a few apples on top and microwave for 10 to 12 minutes and serve hot with ice cream.
Mix dry ingredients well. Gradually add just enough of the milk to make a paste. Add well beaten egg yolks. Add remainder of the milk. Cook slowly, stirring constantly, to prevent sticking. When thickened, remove from heat and add vanilla. Pour into baked pie shell and top with meringue.
Slice sweet potatoes in half lengthwise and place, cut side down, on a well-greased cookie sheet or shallow baking dish. Combine remaining ingredients and pour over sweet potatoes. Bake 1 hour at 250°.
Mix eggs, sour cream, dip mix and curry powder together; mix well. Spread on single bread slices; cut into fancy shapes with cutter. Makes 2 cups spread.
Cream butter. Add sugar and eggs one at a time. Add dry ingredients and flavoring. Roll thin; cut and bake in a hot oven.
Beat eggs and flavorings together. Add remaining ingredients. Mix well. Pour into 1-quart casserole dish. Bake at 350° for 35 minutes. May be baked in muffin tins if desired. Serves 2.
Mix first 6 ingredients together; then add dressing. Put in loaf pan. Bake at 325° for 35 or 40 minutes.
Preheat oven to 325°. In small saucepan, cook the 1/4 cup sugar over medium heat until sugar begins to melt; shake pan occasionally. When sugar melts, quickly pour caramelized sugar into an 8 x 1 1/2-inch round baking pan, tilting pan to coat bottom. In mixing bowl, beat eggs. Stir in skim milk and evaporated skim milk, the 2 tablespoons sugar, vanilla and salt. Pour into caramel coated pan. Set the round pan in large baking pan set on oven rack. Pour hot water into the large baking pan around the 8-inch round pan to a depth of 1-inch. Bake for 25 to 30 minutes or until a knife inserted near center comes out clean. Cover and chill thoroughly. Loosen flan from sides of pan. Carefully invert onto a plate. Serves 8. Per serving: 87 calories, 2 gm. fat.
Cook sugar, syrup and cream to soft ball stage. Pour over dry ingredients, press into cake pan and let cool and cut or break into pieces.
Mix pulp. Beat eggs; add milk and dry ingredients alternately. Pour into greased pan about 2-inches deep. Bake 1 hour at 300°.
Melt candy in double boiler. Remove from heat. Fold in Cool Whip. Pour into crust. Chill and serve.
Mix all ingredients. Put in a jar with lid or shaker. Shake well. Better after 24 hours.
Mix all together, place in a loaf pan; press meat down and bake for 1 1/2 hours at 350°.
Cook rice until it is crumbly, not sticking together. Clean and cut up chicken into bite-sized pieces. Clean and wash shrimp. Squeeze lemon juice onto shrimp and set aside. Season chicken with seasoned salt and garlic powder. In pan heat oil; add chicken. Cover and cook over low heat for 20 minutes. Drain juice off shrimp and add to chicken in pan. Cover and cook for another 10 minutes. Add chopped peppers, scallions, onions and onion soup mix into pan with chicken and shrimp. Let simmer for five minutes. Turn off heat. In large pan mix cooked ingredients thoroughly with cooked rice. Serves about seven people.
Drain syrup from pineapple and add water to measure 2 cups liquid. Stir cornstarch, salt and 2 tablespoons sugar together in a saucepan. Blend in liquid. Bring to a boil, stirring. Cook until slightly thickened, about 2 minutes. Beat egg yolks lightly. Stir a little of the hot mixture into yolks, then combine with remaining soup. Stir over low heat about a minute or two longer. Do not allow mixture to boil. Remove from heat and stir in lemon juice. Cover and chill. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 4 tablespoons sugar. Fold half the meringue into the chilled cooked mixture. Add drained pineapple chunks. Spoon into chilled serving bowls. Top each serving with a spoonful of the remaining meringue. Makes 4 to 5 servings.
Pare fruit (peaches or apples). Add sugar and let stand 12 hours. Add vinegar. Boil hard until fruit thickens. When thick, put in jars and seal. Makes delicious fried pies.
Brown chicken in oil with minced garlic and diced onion. Add vinegar, soy sauce, tomatoes and water. Simmer 45 to 60 minutes or until done. Serve over or with rice.
Brown the steaks in fat in a skillet and remove from skillet. Saute the onions and mushrooms in the same skillet until tender. Combine the soup, buttermilk and seasonings in a bowl. Place alternate layers of potatoes, onion mixture, steaks and soup mixture in a greased 2 1/2-quart casserole dish. Bake at 350° for 1 hour. Serves 4.
Heat soup. In a large bowl, stir gelatine and water until blended. Add cream cheese, mayonnaise and hot soup; mix with electric mixer. Fold in shrimp and crab meat. Cover and refrigerate until set, approximately 2 hours. Serve with crackers or chips.
Mix sugar, margarine, cocoa and milk; bring to a rolling boil for 2 minutes. Remove from heat. Add oats, peanut butter and vanilla. Stir and drop by teaspoon on wax paper; let cool completely.
Dissolve sugar and Jell-O in 5 cups of boiling water. Add the pineapple juice. Add enough cold water to make a gallon. Freeze in two 1/2 gallon containers. Then 2 hours before serving, stir in 4 cans of lemon-lime pop.
Combine potatoes, onion and celery; add just enough water to cover. Add seasonings and sprinkle with parsley flakes. Cook until potatoes are almost tender. (Don't drain.) Add 1/2 to 1 stick margarine or butter. Heat in separate pan one can of canned milk or 2 cups regular milk until hot and then add to potato mixture. Add fresh seafood and continue cooking until fish flakes and scallops, etc. are done (approximately 10 to 15 minutes).
Mix all ingredients together. Bake at 350° for 1 hour. Makes 2 large loaves.
Mix ingredients together in order given. Use enough flour to roll dough out. Bake in thin layers in 350° oven until brown. Stack with applesauce.
Melt butter. Add water and apples. Steam until almost tender. Add sugar and cinnamon and cook uncovered until done.
Combine sugar, oil and eggs. Beat at medium speed for 2 minutes. Combine dry ingredients together; add to oil mixture and beat at low speed for 1 minute. Add grated carrots and nuts. Mix well. Bake at 350° for 30 to 35 minutes in round cake pans. Bake longer if in a 9 x 13-inch pan.
Bake at 325° until brown. (Coconut or nuts may be added or any other kind of flavoring.)
Dip each breast half into melted butter. Combine bread crumbs and Parmesan cheese; mix well. Coat chicken pieces on both sides in bread crumb mixture. Roll up chicken pieces tightly; place in baking dish so pieces are touching. Sprinkle with extra butter and bread crumbs. Bake, uncovered, at 350° for 1 hour.
Brown meat and onions in oil. Add flour, water and Worcestershire sauce to soup. Blend with meat mixture. Simmer for 15 minutes. Add sour cream. Bring to a boil and serve over cooked rice or noodles.
Bake in 2 greased loaf pans at 350° for 60 to 90 minutes until inserted toothpick comes out clean. Angel or Bundt pans may be used. These should not be greased. Remove from oven. Cool. Remove from pans.
Combine all ingredients in large saucepan. Cover and simmer for 20 minutes.
Combine Kool-Aid, water and sugar in a large punch bowl. Stir until Kool-Aid is completely dissolved. Add pineapple juice and ginger ale. Stir for 1 minute. Place lime sherbet, in scoop form, on top of punch.
Put the vinegar and oil into a bowl; season and mix to make a quick dressing. Then add the chick peas, green bell pepper and tomatoes and stir gently so that they are all coated with the dressing. If you have some fresh herbs, snip some on top before serving with lemon wedges.
Melt Velveeta in microwave for 8 minutes, stirring every 2 minutes. Brown sausage and drain. Mix sausage and tomatoes with the Velveeta and put the entire mixture into the crock-pot on low to keep warm.
Boil on low heat for 5 minutes. Add chocolate chips and marshmallow cream. Add nuts and let stand.
Melt butter, add sugar. Remove from heat and add eggs one at a time, beating well by hand. Add remainder of the ingredients. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes.
Line dish with chopped cabbage. Fry beef and onion and drain. Add rice to cabbage, pour stewed tomatoes over mixture. Salt and taste. Bake at 350° for 1 hour.
Cook carrots in cold water until tender, 25 to 30 minutes. Melt butter in saucepan; add brown sugar, ginger and caraway seed. Drain carrots; return to pot and add butter mixture. Cook over low heat for 5 minutes, stirring occasionally. Serve immediately.
Put all into blender at low speed for 3 minutes. Pour into 9-inch pie crust. Sprinkle 1 cup coconut over the top. Bake 40 minutes in 350° oven. Serve warm or cold.
Mix sugar, cocoa, salt, cornstarch and water in microwave dish. Microwave for 1 1/2 minutes on High. Stir; sometimes it requires more time in the microwave. Stir; it will thicken. Add butter and the vanilla. Microwave for an additional 30 seconds. Serve over ice cream.
Boil spaghetti for 8 minutes; drain. Add oil. Mix well. Add steak seasoning, lemon juice, Worcestershire sauce and Tabasco. Marinate for 2 to 3 hours. When ready to serve, add mayonnaise; mix well. Add pimentos and black olives. If too dry, add more mayonnaise.
Marinate raisins several days in brandy or run. Then drain to use. Melt chocolate chips in microwave or on low heat in saucepan. Add milk to melted chocolate and stir well to mix. Lastly, add raisins and stir well. Pour into cake tins and cool. Can be covered with ground pecans. Also, when cool enough to touch, can be shaped into balls.
Mix the cheeses together good. Add other ingredients and mix well. Chill. Roll out in cheese balls or cheese logs. Roll in pecans.
Combine first 3 ingredients, creaming well; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture, stirring until combined. Stir in vanilla. Pour batter into a well-greased 10-inch tube pan. Bake at 325° for 1 hour and 45 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan and cool completely. Yield: One 10-inch cake.
Blend cornstarch and 1 tablespoon soy sauce. Mix chicken; set aside. Mix remaining 2 tablespoons soy sauce, sherry, sugar and vinegar; set aside. Heat oil in uncovered wok at 375°. When hot, add red pepper flakes. Stir-fry until black (10 seconds maximum). Add chicken; stir-fry 2 minutes. Remove chicken with strainer; set aside. Add onions and ginger root. Stir-fry 1 minute. Add chicken; stir-fry 2 minutes. Add sherry mix; stir-fry 1 minute. Stir in peanuts and serve over hot rice.
Heat oven to 350°. Grease and flour bottom only of 9 x 5 x 2 3/4-inch loaf pan (there is too much batter for an 8 x 4-inch loaf pan). In small bowl, beat cream cheese until light and fluffy. Add 1 egg and blend well; set aside. Lightly spoon flour into measuring cup; level off. In large bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir in juice, margarine and beaten egg. Fold in cranberries and nuts.
Cut Crisco, flour and salt together. Add beaten egg, water and vinegar; blend thoroughly.
Mix all of these ingredients in a large bowl. Preheat oven to 350°. Put meat loaf into your favorite loaf pan. Cook for about 45 minutes. To check for doneness, insert a knife into the center of the meat loaf and look to see if the hamburger is still raw or not. If you see any grease develop during cooking, carefully pour it out and put meat loaf back into oven.
In saucepan melt cocoa, butter, sugar and milk. Boil hard for 1 minute. Remove from heat; add vanilla, peanut butter and oatmeal. Mix thoroughly, working fast. Drop by teaspoon onto waxed paper; cool. Remove from paper. Eat.
Sift together flour and yeast. Heat milk, oil, water, sugar and salt until warm. Using electric mixer, add liquid to dry ingredients. Add eggs. Blend with mixer until smooth, about 1 minute. Pour into three well-greased one pound coffee cans. Cover with lids and let rise to 1/2-inch from top of cans. Remove lids and bake 30 minutes in a 375° oven. Cool 15 minutes before removing from cans. Freezes well.
Brown meat and diced onion. Drain. Mix brown sugar, catsup, mustard and Worcestershire sauce and put in crock-pot along with meat and beans. Cook on low, about 4 hours.
Mix milk and pudding. Stir until thick. Add Eagle Brand milk and Cool Whip. In large bowl put a layer of wafers, then a layer of bananas, then a layer of pudding mixture. Continue layering until pudding is used up. Be sure to end up with pudding mixture on top. Chill in refrigerator for 2 to 4 hours. Can top with Cool Whip as last topping.
Mix the margarine, sugar and eggs. Add the sour cream and vanilla to mixture. Add the remaining ingredients; chill for 1 hour. Bake on a greased cookie sheet for 10 to 12 minutes at 350°.
Cook ground beef, onions and drain off grease. Add tomato juice, tomato paste, kidney beans, salt, pepper, paprika and chili powder. Simmer in pot for several hours.
Cook margarine, milk, sugar and cocoa just for about 2 minutes until the sugar is dissolved. Remove from stove. Add peanut butter; mix well. Add rolled oats and vanilla. Drop from teaspoon onto waxed paper. Cool in refrigerator.
Place in Dutch oven. Cover and bake in slow oven at 250° for 4 hours. Serve over rice, mashed potatoes or noodles. (A crock-pot may be used.)
Bring chicken broth, potatoes, onion and milk to boil. Simmer 15 minutes, then add remaining ingredients.
Snap off tough ends of asparagus. Remove scales from spears with a knife or veggie peeler. Cut asparagus diagonally into 3/4-inch pieces. Coat a large nonstick skillet with cooking spray. Add margarine. Place over medium-high heat until margarine melts. Add asparagus, mushrooms and next 6 ingredients. Saute until vegetables are crisp-tender. Add wine, salt and pepper. Cook 2 minutes, stirring constantly. Add fettuccine and cheese. Toss well. Serve immediately.
Boil and debone chicken. When you mix your cornbread, add vegetables and 2 eggs to mixture and bake. Beat 10 eggs well. Crumble cornbread and add eggs, broth and 2 cups of milk, a little at a time until mixed well. Leave mixture soupy so that it will not be firm when baked. Bake in a 13 x 9-inch pan at 450° until top is brown.
Boil in iron skillet the first 4 ingredients to 230°. Add peanuts. Boil to 320°. Turn down to 260° and add butter and soda. Remove from heat and pour into greased cookie sheet and cool.
Generously grease bottom of a 13 x 9-inch baking pan; sprinkle marshmallows evenly over bottom of pan.
Dissolve gelatin in boiling water. Combine next 3 ingredients in a large bowl, mixing well. Stir in gelatin. Add cake mix and beat for 2 minutes. Pour into an ungreased 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes. Remove and pierce with a fork every 2-inches. Mix powdered sugar and lemon juice in a bowl until smooth. Pour over warm cake. Let set 1 day before serving.
Blend all ingredients until smooth. Use your hands. Cut into different shapes. May use a pastry bag with no tip or tiny molds. Store in refrigerator.
Combine graham crackers crushed with 1/4 cup of melted butter and 1/4 cup of sugar. Put into a 9-inch pie pan to make a pie shell. Bake 8 minutes at 350°.
Pour hot water over dates. Add butter. Add sugar and egg. Mix together and add flour, soda, baking powder, vanilla and nuts. Mix well and pour into greased and floured oblong pan. Bake at 325° for 25 minutes. When cool, cut in bars and roll in powdered sugar.
Stir the cream cheese and powdered sugar together until smooth to make cream. (You may want to add more powdered sugar to taste.) Serve with strawberries.
Drain corn. Cream the butter and cream cheese. Add corn and peppers. Bake at 350° for 25 minutes or until hot.
Bring ingredients to rolling boil for 12 to 15 minutes. Add 1 cup chopped nuts and pour into buttered pan. Cool. Cut for wrapping.
Mash bananas; add sugar, egg and shortening. Sift flour with baking soda and salt; add to banana mixture. Grease loaf pan. Bake in slow oven, 300°, for an hour or until toothpick comes out clean from center of bread.
Dissolve Jell-O in 2/3 cup boiling water; let cool. Spray glass pie pan with Pam. Press graham cracker crumbs on bottom of sprayed pie pan. Blend cottage cheese and cream cheese in blender or mixer. Add Jell-O and beat or blend at medium speed for 20 minutes. Fold in Cool Whip; add to pie pan. Refrigerate at least 4 hours or overnight. When ready to serve, spoon desired lite pie filling on slice of cheese cake. Delicious dessert plus being low calorie.
Mix all 3 ingredients until smooth. Drop by teaspoon on cookie sheet. Bake at 400° for 7 to 8 minutes.
Put all ingredients into bowl. Beat with electric mixer for 20 minutes. Pour into well-greased tube pan or loaf pan. Place in cold oven; set at 350° and bake for 1 hour. Insert tester for doneness.
Combine water, vinegar, all the spices and sugar in 3-quart heavy saucepan. Stir frequently with a wooden spoon, bringing mixture to a heavy boil. Add red pepper, celery and onion to this mixture and lastly add the corn. Return to boil stage. Cook, uncovered, for 5 minutes. Pack in prepared and sterilized glass jars, sealing tightly. Store in refrigerator. Makes 1 quart.
Heat oven to 350°. Cook onion in hot fat until yellow; add meat and cook until brown. Add seasonings, drained beans and soup. Pour into 1 1/2-quart baking dish. Spoon mashed potatoes over mixture. Bake 30 minutes. Makes 6 servings.
Spread drumsticks with marmalade. Coat evenly with stuffing crumbs. Place in single layers in greased shallow baking pan. Drizzle with butter. Bake at 350° for 40 to 45 minutes, or until done.
Bake cake according to directions, allow to cool. Mix nuts with instant pudding mix that has been made according to directions.
Boil rotini and add 1/2 tsp salt. Brown ground beef, drain. Add spaghetti sauce, pepper and sugar. In oblong casserole dish, layer 1/2 sauce, rotini, remaining 1/2 sauce, cover with remaining cheese. Bake 15-20 min. at 350°.
Beat first 5 ingredients well. Add dry ingredients a little at a time, mixing well in between. Stir in M&M's. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Mix all ingredients. Pour into pie shells. Bake at 350° until filling is firm in center of pie.
Beat all ingredients. If necessary, add more milk for desired consistency. Cover; refrigerate 1 hour. Stir before serving. Makes about 2 cups.
Cook rice, broccoli, celery, onion and butter in water on stove until tender. Heat Cheez Whiz and soup together; add rice mixture. Bake in a casserole dish at 350° for 30 minutes. Makes 6 servings.