HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients in a food processor. Shape into a "pancake" and chill. Before serving cover with chutney and sprinkle with scallions. Use "bland" crackers.
Place 1/2 cup of the coconut in a small pan and toast at 350° until light brown (about 4 minutes); set aside. In a large bowl, combine canned milk and lemon juice. Mix. Mix in pineapple, oranges and pecans. Fold in whipped topping and remaining coconut. Spoon into 2 pie shells and sprinkle with reserved coconut. Refrigerate at least 4 hours.
Layer in large bowl. Sprinkle 1 package of dry Good Seasons Italian dressing over the top. Top with pint of mayonnaise, then sprinkle a small can of Parmesan cheese and bacon bits on top. Let set in refrigerator overnight. Toss well before serving.
Cut onions diagonally into 1-inch pieces. Carrots should be scraped and cut into 1/8-inch slices; seed the peppers and cut into julienne strips. Coat a wok or nonstick skillet with oil. Place over medium heat until hot. Cut partially cooked Brussels sprouts in pan with onions, carrots, peppers and garlic. Stir-fry 4 minutes until crisp-tender. Add soy sauce and ginger; toss gently. Serve immediately. Good over rice. Makes 6 servings.
Preheat oven to 350°. Cut a thin slice lengthwise from each zucchini; scoop out pulp leaving a 1/4-inch shell. Set shells aside. Finely chop pulp (makes about 2 cups). In a small bowl, combine pulp, egg, Parmesan cheese, parsley, Italian seasoning, salt, black pepper and garlic powder; mix well. Spoon into reserved zucchini shells. Combine bread crumbs and oil. Sprinkle over tops. Place zucchini in shallow casserole. Pour hot water around zucchini to depth of 1/4-inch. Bake, covered, until zucchini is almost tender, about 30 minutes. Uncover and bake until tender, about 15 minutes longer. Makes 4 servings.
Combine seasoned salt, cumin, garlic, chili powder, red pepper, oil and lemon juice into marinade. Add sliced beef or chicken. Marinate 2 hours. Stir-fry green pepper, celery and onion in small amount of oil in wok until crisp-done. Add chicken and stir until done. Sprinkle over with cornstarch. Stir until thick. Place on heated tortilla, cover with cheese and roll. Put salsa over warm roll and serve warm.
Peel and slice potatoes. Cook until tender; season. Layer in Pyrex dish, pour over cream of celery soup, chop meat and add to mixture. Can put cheese on top. Bake.
Rub chicken breast with 1/3 teaspoon of the thyme. Season with salt and pepper. Heat large deep nonstick skillet and add the chicken. Sear quickly on both sides, about 15 minutes. Remove chicken, add stock, leeks, carrots, tomatoes, bay leaf and garlic to skillet and bring to boil. Reduce heat and simmer until the vegetables are almost tender. Return chicken and accumulated juices to skillet and simmer until chicken is cooked through.
Combine cream cheese and Cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans. Mix well. Chill several hours. Shape into ball; roll in pecans. Serve with crackers.
Beat sugar and eggs until fluffy, the more you beat the better the cake. Add dry ingredients, lemon and vanilla. Melt margarine in milk, stirring while it is melting. When almost boiling and margarine is completely melted, spoon mixture into 2 or 3 (9-inch) pans that have been sprayed with Pam. Bake in	350° oven for 30 minutes or until cake pulls away from sides of pan.
Mix together first 3 ingredients. Cover and chill overnight. Add remaining ingredients. Fold this into first mixture and also add a pint of whipped cream (whipped) and chill.
In large skillet, combine all except vegetables. Bring to boil; reduce heat. Add green beans, cover and simmer 5 minutes. Add mushrooms and zucchini. Cover and simmer for 3 minutes. Add tomatoes. Cover and simmer for 1 minute. Serve hot.
Cook broccoli until almost tender (about 10 minutes); drain well. Cut off tops, leaving a small stem (or buy florets). Combine concentrated soup, mayonnaise, beaten egg, cheese, onion, salt and pepper; mix well. Add broccoli; spoon into lightly greased baking dish. Sprinkle with crushed, buttered Ritz crackers. Bake for 30 minutes at 350°. Serves 4 to 6 people.
Boil and chop chicken. Mix all the rest of the ingredients in a large mixing bowl, except tortillas. Put mixture in flour tortillas; roll up. Put remaining mixture over top. Bake in the oven at 300° for 40 minutes.
Mix together margarine and powdered sugar. Add and mix graham crackers and peanut butter. Pour into 13 x 9 x 2-inch pan. Melt chocolate chips. Spread chocolate over peanut butter mixture and chill. Cut into small squares.
Allow cheese to soften to room temperature. Beat until fluffy; stir in onion and mustard. Divide into 5 portions. Spread on ham slices. Roll into logs. Wrap individual logs in plastic wrap and chill for 2 hours. Remove plastic wrap and slice logs. Can use decorative toothpicks to stick in each bite-size slice.
Combine all ingredients except cheese. Spoon into a greased 2-quart casserole. Bake, uncovered, at 400° for 15 minutes. Spread cheese and bake 5 minutes longer.
Add cooked rice to milk; heat to scalding point in top of double boiler. Beat yolks with sugar. Add rice and milk mixture to yolk and sugar (slowly), beating fast. Pour all back into top of double boiler; cook until thick. Fold in raisins or chopped fruits, if desired. Place in buttered casserole. Cover with meringue; brown.
Combine in a jar. Shake well to mix and chill. Makes 1 pint. Only 46 calories per tablespoon.
Preheat oven to 325°. Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk and flour (sifted with salt) alternately, beginning and ending with flour. Add vanilla and lemon extracts. Spoon into 10-inch tube pan and bake for 1 1/2 hours or until done.
Cook hamburger along with onions and garlic. Drain. Stir in tomatoes, breaking up with spoon, kidney beans and salt. Simmer, uncovered, 15 minutes to blend flavors. Spoon 1 cup chili mixture into bottom of 9 x 13-inch casserole dish. Cut 4 tortillas lengthwise, arrange flat edges against sides of dish to cover bottom of pan. Spoon half the remaining chili mixture over tortilla layer. Halve 3 tortillas and cover chili layers; sprinkle with lettuce and cheese. Halve remaining tortillas and cover previous layer. Spoon remaining chili mixture over tortillas. Bake at 350° for 30 minutes. Garnish with additional shredded lettuce and cheese.
Slice onions and brown in butter until translucent. Add cans of beef broth soup, bouillon cubes and sherry. Heat through and put in soup crocks.
Add cream cheese to soup and cook slightly until mixed. Add milk, tuna, onion and cooked macaroni. Put in 3-quart casserole. Top with crushed potato chips. Bake in a 350° oven for about 30 minutes.
Blend mayonnaise, flour, milk, egg yolk, salt and cornstarch. Add cheese and stir to blend.
To prepare sauce, combine ingredients in a saucepan. Heat until melted and well blended. Preheat oven to 400°. Combine all meat loaf ingredients. Mold into a 5 x 9-inch loaf pan. Pour about 1/2 sauce over meat loaf and reserve remainder for another use.
Brown ground beef and drain. Grind hot dogs and onions together. Mix all together and simmer. The longer you simmer it, the better it is!
Mix the beef slices and sugar together. Combine the remaining ingredients in a separate bowl. Put everything together. Cook on top of grill or in a frying pan.
Mix soups, milk, hot sauce and onion. Grease the bottom of 9 x 13 pan. Line with half of tortillas. Add half of chicken meat, then layer with half of soup mixture. Repeat. Sprinkle grated cheese on top. Bake at 350° for 45 minutes.
Grease Bundt pan. Sprinkle in nuts and raisins, then arrange frozen dough rolls on top. Melt butter, brown sugar, honey and cinnamon over low heat. Pour over rolls. Cover with plastic wrap; leave at room temperature overnight. In the morning, bake at 350° for 30 minutes. Invert onto plate.
Mix soup, sour cream, salt and pepper together. Beginning with soup mixture, layer soup mixture and chicken. This usually makes 2 layers, depending on the size of your casserole dish. Mix melted margarine and Ritz cracker crumbs and top the casserole with them. Sprinkle with poppy seed. Bake 30 minutes at 350°.
Boil yams in water until tender; remove from heat and drain. Peel immediately under cold running water. Place yams in a mixing bowl; mash with a potato masher until smooth. Set aside.
Beat eggs; add sugar, oil and cinnamon. Add sifted flour, soda and baking powder. Stir in nuts and zucchini. Pour into large pan and bake at 350° for 30 to 40 minutes.
Bring to a boil the sugar, vinegar, oil, celery seed and salt. Pour over the chopped ingredients and refrigerate.
Mix and boil until smooth and thick. Bake at 450° for 10 minutes. Turn back temperature to 350°.
Let cream cheese soften, then mix all ingredients together. Refrigerate 1 hour and serve. Great with fresh fruits like apples, bananas, strawberries, etc. Dip and eat.
Mix all together until it begins to foam. Bake at 300° for 1 hour.
Drain beets. Mix with onion slices. Dress with vinegar, oil, sugar, salt and pepper.
Cook chicken in salted water for 30 minutes or until tender. Drain; reserve stock. Bone chicken and cut into bite size pieces. Set aside. Cook noodles in stock until tender; drain and set aside. You can put a pat of butter in the noodles so they won't stick together.
Soften cream cheese and blend with milk. Mix in other ingredients. Spread mixture into 8-inch pie plate. Bake at 350° for 15 minutes. Serve with crackers or sturdy potato chips. Double recipe for a crowd.
You will need 1 kitchen knife and 1 pop-up toaster that doesn't pop up.
Combine cake mix, eggs and cherry pie filling. Mix until well blended. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil until very warm (120° to 130°). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Blend milk with pudding mix. Add grated orange rind. Let stand 5 minutes and pour into graham cracker pie crust. Arrange berries/fruit over pudding before serving. Makes 1 pie.
Cut 1/2 of the salmon into chunks. Dice the remaining salmon. Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. Transfer cottage cheese to a food processor. Add the salmon chunks, vodka, lemon juice, mustard and horseradish. Process until smooth. Transfer the mixture to bowl and fold in the diced salmon. Refrigerate until chilled. May be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Makes about 2 cups.
Melt butter and caramels together; add nuts. Mix cake as directed. Pour 1/2 batter in long pan. Bake 15 minutes at 350°. Spread caramel mix on cake; pour remainder of cake batter over caramel and bake at 350° until done.
Combine cornmeal, salt and pepper; set aside. Combine egg and water; beat well. Dip tomatoes in egg mixture and dredge in cornmeal mixture. Lightly coat a 15 x 10 x 1-inch baking pan with vegetable cooking spray. Place tomatoes in a single layer in pan. Bake at 450° for 30 to 40 minutes or until golden brown, turning once. Yield: 6 servings.
Place layers of vegetables in the order given in crock-pot. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix tomato soup with the water and pour into pot. Cover and cook on low 6 to 8 hours or on high 2 to 4 hours.
Mix Bisquick, milk and cheese until dough forms; beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes, until golden.
Beat cheeses with mixer. Add lemon juice and beat until smooth. Add beef extract and onion; mix well. Blend in mayonnaise. Refrigerate before serving.
Brown chopped meat, onion and pepper. Drain off fat. Blend in pizza sauce, garlic salt and oregano. Put mixture in a greased, 13 x 9-inch baking dish. Sprinkle with cheese.
Wash and dry fish with paper towel. Spread mayonnaise on fish. Mix Worcestershire sauce or soy sauce with bread crumbs. Sprinkle over fish. Bake, covered, with wax paper for 4 to 6 minutes.
Soften yeast in warm water. Heat cream to lukewarm; combine with sugar, shortening, salt and soda. Add 1 cup flour. Beat. Add yeast and eggs. Beat well. Stir in rest of flour. Turn out on floured board. Knead until smooth. Roll into 24 x 6-inch rectangle, 1/4-inch thick. Fold over lengthwise half of dough. After combining brown sugar and cinnamon, butter dough; spread sugar mix on half. Cut into 1-inch strips. To form rolls, hold strips at both ends and twist in opposite directions. Place on greased pan; set in warm place to rise. Bake at 350° for 12 to 15 minutes. While warm, ice with powdered sugar icing.
Heat tomatoes in a large saucepan, breaking up large pieces. In another pan, melt margarine. Add flour, salt and pepper to taste. Stir and cook until bubbly. Do not brown. Remove from heat and add milk to equal amount of tomatoes. Return to heat and cook, stirring constantly, until thickened, 5 to 7 minutes. Off burner, add mixture to hot tomatoes slowly, stirring constantly to prevent curdling. Return to burner. Bring to boil over low heat, stirring constantly. Serve with a teaspoon of butter in each bowl.
In a large saucepan, combine water, cider, brown sugar, cloves and cinnamon. Simmer on medium-low heat until heated through and flavors blend. Remove from heat. Add orange and spice tea bags. Cover and let stand 5 minutes. Remove tea bags, cloves and cinnamon. Serve warm.
Cook the rice, water and salt in a small saucepan until done. Drain off water and set in refrigerator until well cooled. Then add the marshmallows and pineapple. Fold in the whipping cream.
Mix beef, soup and onion soup mix in crockpot. Place potatoes on top, turning them once to cover with the soup mixture.
Wrap each chicken breast in beef; put a strip of bacon on top of each. Place in a shallow pan. Combine soup, sherry and sour cream; pour mixture over chicken. Cover with foil. Bake in preheated oven at 300° for 1 1/2 hours. Uncover and bake 30 additional minutes.
In mixing bowl, combine all dry ingredients. Make a well and add the egg, butter, juice and water. Stir until dry ingredients are moistened. Fold in cranberries, nuts and orange peel. Bake in a greased 9 x 5-inch loaf pan at 325° for about 1 hour or until the bread tests done. Cool 10 minutes before removing from pan to wire rack. Yield: 1 loaf.
Combine sugar and water; bring to a hard boil, stir in cream of tartar and dissolve; put in Hi Ho crackers and boil for two minutes. Pour in pie crust and slice a little butter on top; flavor with spice. Put on top crust and bake in 400° oven until crust is brown.
In skillet, boil chicken with onion for about 1 hour. Put in casserole dish. Place chicken on bottom. Cook cauliflower and broccoli as directed on bag. Drain. Place cauliflower and broccoli on top of chicken. Dice potatoes and place in casserole dish. Place baby carrots, also peas (drain peas from juice). Add 2 cans of broccoli with cheese. Add 1 can of milk. Salt and pepper for taste. Bake at 350° for 1 1/2 hours.
Heat oven to 350°. Line 2 pizza pans or 3 small cake pans with foil. Combine 1/2 cake mix with water, eggs, butter and brown sugar. Mix thoroughly. Fold in nuts and rest of cake mix. Divide mixture in pans. Spread this out in pan. Bake 10 to 15 minutes. Cool and remove from foil. Spread Cool Whip on top of crust. Cut fruit and decorate the pizzas with this fruit. May add orange marmalade (water it down).
A 10 to 12 pound dressed young beaver will fit whole in a roaster. For larger carcasses, cut into 4 to 6 pieces. Place on rack to keep off the bottom of the pan. Salt and pepper.
Brown hamburger and chopped onion. Cook macaroni. Layer macaroni, sauce, meat, pepperoni and cheese in casserole. Bake at 350° for 30 minutes.
Place shanks in roaster with a lid. Mix remaining ingredients together and pour over shanks. Cover and bake in 350° oven for 2 hours or until tender. I prefer the smaller shanks.
Combine peanut butter, sugar and beaten eggs in bowl; mix well. Drop by teaspoonfuls, 2-inches	apart,	onto ungreased cookie sheet. Flatten with fork dipped into water. Bake at 325° for 10 minutes or until light brown. Cook and then cool on cookie sheet for at least 2 minutes. Yields 24.
Brown chopped onion in olive oil. Add onions and ham bone to 2 quarts water and simmer for 45 minutes. Remove ham bone and remove meat from bone and place back in water. Add beans, chorizos, potatoes and Vigo seasoning. Cook on low 1 1/2 to 2 hours.
Place cream cheese, sugar, eggs and vanilla in a large mixing bowl. Beat until smooth. Line muffin tin with paper liner. Place 1 vanilla wafer in bottom of each liner. Bake at 375° for 10 minutes. Cool. Top with a dash of pie filling. Chill.
Wash bell peppers and cut a circle around the stems and just pull out the stem. The core and most of the seeds will pull out with the stem. Shake out any left behind seeds. Place peppers in a baking dish with the openings up, and prepare stuffing.
Combine the ingredients in mixing bowl. (Be sure to cut the American and Swiss cheeses into small squares.) Spread mixture onto party ryes. Bake at 400° or until bubbling and serve!
Mix all ingredients together. Put into loaf pan. Bake at 350° for about 1 1/2 hours.
Spread zucchini on bottom of pan; top with onion, then cheese. Bake at 350° until zucchini is tender. At last minute, sprinkle Special K cereal on top to brown lightly.
Mix and place in greased casserole dish. Melt 1 stick margarine and pour over top. Bake at 350° for 30 minutes.
Melt chips, peanut butter and margarine. Cover the cereal with the mixture; place in paper bag with sugar and toss to coat the cereal.
Mix sour cream, cream cheese, and dry taco mix. Put into a casserole dish. Add picante sauce to top, then follow with cheese, lettuce and tomatoes. Chill.
Sift flour, baking powder and salt 3 times. Cream sugar and butter together, adding milk and flour, etc., leaving egg whites last. Top with Brown Sugar Frosting.
Mix all ingredients except cheese and sausage. Pour half of mixture into hot, greased 10-inch skillet, then layer meat and cheese. Top off with remaining mixture. Bake at 350° until golden brown, about 1 hour.
Blend shortening and sugar and add well beaten eggs. Blend cinnamon, cloves and flour. Put the baking soda in the blackberries and add to the mixture, alternately with the flour mixture. Add nuts and raisins if desired. Bake in 9 inch layer pans or a 9 x 13 inch pan at 325° for 45 minutes or until done. Frost with favorite frosting or dust with powdered sugar. Serves 20.
Combine sugar, corn syrup, milk and salt in medium-size saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cover pan and cook allowing steam to wash down the sugar crystals that cling to side of pan. Uncover pan; insert candy thermometer and cook without stirring until candy thermometer reads 236° where syrup, when dripped into very cold water, forms a soft ball that flattens on removal from water. Remove from heat; add butter. Cool syrup until lukewarm (110°). Add vanilla, peanut butter and nuts. Beat until candy begins to thicken and loses its high gloss. Turn immediately into buttered 8 x 8-inch pan. Score with sharp knife. Cut into small squares when cool. Makes about 2 pounds.
Toss first 5 ingredients together. Melt margarine and seasoned crumbs together. Add 1/2 of crumb mixture to first mixture. Pour into greased 9 x 13-inch Pyrex dish. Sprinkle remaining crumbs over top. Bake 30 minutes at 350°.
Cream butter and sugar together. Add remaining ingredients. Fold in egg whites. Bake at 350° for 30 to 35 minutes (two 9-inch pans).
Mix sour cream, mayonnaise and salad dressing mix. Add cauliflower and chopped green onions. Add sliced radishes if desired and water chestnuts; mix well. Refrigerate overnight before serving.
Stir together dry ingredients. Add eggs, oil and baby food. Stir just until mixed. Spray mini muffin pans with Pam. Fill pans with batter. Bake at 350° for 10 minutes. Makes 8 to 10 dozen.
Peel and slice carrots; boil until tender in salted water. Drain and layer in baking dish with onion and pepper, finishing with carrots on top. Bring soup, sugar and oil to a boil; pour over carrots and refrigerate. Will keep a month in refrigerator.
Trim fat and bones from pork chops. Put potatoes in bottom of dish. Layer with pork chops. Sprinkle with Mrs. Dash and Butter Buds. Slice onion over pork chops. Spread cream of mushroom soup over this. Put chopped cabbage over this. Dissolve bouillon cubes in 2 cups hot water; pour over everything. Cover with foil. Bake at 350° for about 1 hour, or until potatoes are done.
Mix pudding as directed on the package. Add 1 1/2 cups Cool Whip. Layer vanilla wafers, bananas and pudding. Top with remaining Cool Whip and crushed vanilla wafers.
Brown together ground beef and onion; drain well. Add all remaining ingredients; stir well. Bake, uncovered, at 400° for 30 minutes.
Butter pie pan with cold butter. Mix egg, flour, sugar, milk and melted butter. Sprinkle with nutmeg. Bake at 300° or 350° for 45 minutes.
Dissolve Jell-O in 3 cups boiling water. After completely dissolved, add 2 1/2 cups cold water. Set in refrigerator until it begins to set up. Fold in pineapple and peaches. Let completely gel.
Mix dry mix, eggs and apple pie filling until well blended. Pour into greased and floured 13 x 9 cake pan. Bake at 350° for 30 to 40 minutes. Add 1/2 teaspoon apple pie spice to your favorite cream cheese icing and frost cooled cake.
Lightly brown ground beef in a 5-quart pan or Dutch oven; add salt and pepper. Add onion and green peppers and cook until soft. Add tomato sauce and paste; dilute with water to desired consistency. Add all remaining ingredients to chili mixture. Cover and simmer for 1 hour, stirring occasionally. Remove one cup of mixture and process in blender until smooth; pour processed mixture back into chili, stir well.
Peel and cut apples about the size of a thimble. Sprinkle in 2 teaspoons cinnamon and 5 tablespoons sugar; set aside.
Saute the chopped celery, parsley, garlic and onion in the olive oil until delicately browned. Use a skillet that will be large enough to hold the spaghetti. Add the tomatoes, tomato sauce, water, paprika, salt and pepper and simmer for an hour, uncovered. Pick over crab meat for bits of shell; wash and drain thoroughly. Add the crab and sherry wine to the tomato mixture and simmer until it bubbles. Cook the spaghetti in a large kettle of boiling, salted water. When it is just tender, drain (do not rinse) and add to the tomato and crab sauce. Serve covered with grated Parmesan cheese on a well heated platter. Serves 4 to 6.
Preheat oven to 400°. Grease a 9x13-inch baking dish. Beat margarine and brown sugar in a large bowl (at medium speed) until light and fluffy (about 1 minute). Add oats, flour, salt, and baking soda to the bowl; mix until crumbly.
Melt butter in saucepan and add sugar. Mix and cool slightly. Add beaten eggs and stir in. Add flour and cocoa; mix thoroughly. Add vanilla and nuts; stir until smooth. Pour into greased and floured 7-inch square aluminum pan or a 7 x 10-inch oblong. Bake at 350° for about 20 minutes. Watch; do not overcook. Cut into squares while still warm. When cold, store in cookie tin.
Boil the unopened can of milk slowly in full pot of water for 1 hour. Let water come to full boil before timing. Slice the bananas. Place the bananas and nuts into cooked pie shell. Let milk cool. Open and pour over bananas and nuts. Serve with Cool Whip on top.
Mix first 4 ingredients. Let come to a boil for 1 minute. Add other 4 ingredients. Mix and drop by teaspoon on wax paper.