HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cookie crumbs and melted oleo. Press into bottom of 9 x 12-inch cake dish. Beat together the pudding mix and milk until thickened. Add the ice cream; stir until smooth. Pour over the cookie crumb crust. Crush the Heath bars and spread on top. Put in freezer until ready to serve. Cut into squares to serve. May add Cool Whip on top, if desired.
Cut up chicken into small chunks; dredge in seasoned flour and brown in a skillet with a little hot oil (olive oil is best), turning once or twice. While chicken browns, seed the peppers and cut in bite sized pieces. Quarter the tomatoes. After chicken is browned, add vegetables all at once followed by 1/2 to 1 cup wine; turn up fire and toss lightly until bubbling. Cover and lower heat until vegetables are just done. Serve over steamed rice. Simply delicious.
In 1-quart saucepan, stir all ingredients except butter and steaks. Cook over medium heat, stirring occasionally, until all liquid has evaporated (5 to 6 minutes). Set aside and cool completely. In small bowl, stir together butter and cooked, cooled herbs. Place mixture on waxed paper; shape into 4-inch log. Refrigerate until serving.
Cut the top off the bread, reserving the top, and scoop out the inside. Combine the remaining ingredients and mix well. This will be a very stiff mixture. Fill the bread with the cheese mixture, replace the bread top and place on a cookie sheet. Bake in a 350 degree oven for 1 hour and 10 minutes. Serve with tortilla chips or tear and dip with the bread.
Mix in blender until smooth. Heat skillet. Spray with cooking oil. Drop batter onto skillet, using 1 tablespoon. Brown and turn. Makes 21 pancakes.
Preheat oven to 300°. In a large bowl combine oats, almonds, coconut, wheat germ and salt. Stir in milk and oil and mix thoroughly. Spread on a wax-paper lined shallow baking pan and bake, stirring occasionally for 1 hour or until golden. Stir in raisins.	Let cool and	store in airtight containers. Makes 7 1/2 cups. (And it's delicious too!)
Sprinkle pork with salt and pepper. Dust with flour. Heat oil in frying pan. Saute pork for 4 minutes on each side or until browned and cooked through. Transfer to heated serving platter. Add wine to pan. Bring to boil over high heat, stirring up browned bits. Reduce for 1 minute, then stir in sour cream. Heat mixture 2 minutes or until thickened. Remove skillet from heat. Stir in mustard and basil. Serve medallions with sauce. Garnish with egg, if desired. Serves 4.
Place sliced apples in greased shallow baking dish. Sprinkle lemon juice over apples. Mix dry ingredients with melted butter until crumbly. Spread over apples. Bake in 375° oven for 30 minutes.
Prepare early in the day or the night before as this tends to season better and keep refrigerated until shortly before ready to use.
Blend all ingredients, except pie filling, together until crumbly. Pat half of mixture on bottom of a 13 x 9-inch pan. Cover with cherry pie filling. Cover with remaining crumbs. Bake at 350° for 45 minutes.
Cook chicken. Take off the bone. Cut torta in squares; drop in boiling broth. Cook about 20 minutes.
Mix crackers and oleo. Spread into 9 x 12-inch pan. Beat egg whites until stiff. Gradually add sugar. When peaks form, spread on cracker mixture. Bake 25 to 30 minutes at 325°. When cool, spread with lemon pie filling. Top with Cool Whip. Refrigerate.
Dissolve jello in boiling water, add pineapple, juice and other ingredients. Fold in whipped cream. Let set overnight. Serve on lettuce with Ritz crackers.
Cream butter. Combine sugar and cocoa and gradually add to butter, beating until smooth. Add remaining ingredients, beat until light and fluffy. Spread between layers and on top and sides of cake. Garnish with chocolate leaves, if desired.
Mix together mayonnaise, sugar, salt, oil and vinegar. Mix well, then pour this over chopped cabbage, onions and carrots. Mix well. Let chill overnight before serving.
Mix all ingredients together and pour into greased 13 x 9 x 2-inch baking dish.
Spread potatoes in shallow baking dish. Top with sour cream, bacon, cheese and onions. Bake, uncovered, at 350° for 30 minutes or until hot.
Slice the carrots and potatoes thin. Cut up the onion fine. Put all ingredients in iron skillet and cook on low for about 20 minutes or until tender. Can also add leftover beef, pork or bacon when vegetables are almost done for a one dish meal.
Combine all ingredients except cheese. If mixture seems dry, add broth to suit. Spread cheese on top. Bake at 305° for 30 minutes. Serves 8.
Cream butter, sugar and vanilla on medium speed for 3 minutes. Add eggs, one at a time. Combine dry ingredients and add alternately with milk. Grease and flour a tube pan. Bake at 325° for 1 hour 20 minutes. Cool 10 minutes before removing from the pan. When cool, drizzle with a mixture of 1 cup confectioners sugar, 1 1/2 teaspoons vanilla or 1 teaspoon rum and 2 to 3 tablespoons hot water. (Add water 1 tablespoon at a time until right consistency.)
Boil the potatoes until you can put a fork in the potatoes easily. Drain the water off the potatoes. Cut potatoes into small cubes. Chop the celery fine. Chop 10 eggs into small pieces. Add the celery salt and mayonnaise to the other ingredients.
In large bowl, toss cantaloupe, honeydew and blueberries. Add Raspberry-Apple Vinaigrette. Toss until well combined. Line serving bowl with chicory lettuce and melon-berry mixture. Chill until ready to serve. Toss again lightly just before serving.
Combine soup, oil, sugar, vinegar, mustard and Worcestershire sauce; mix. Add vegetables and marinate at least 24 hours. Serve either hot or cold.
Prepare in Dutch kettle or large pot. Brown bacon; drain grease. Brown hamburger in same pot with onion; drain grease. Add ketchup, brown sugar, vinegar, mustard and the liquid from the pork and beans. Drain a little liquid off the other beans. Add all beans to pot. Bake at 325° for 1 hour.
Brown sausage and onions until done. Drain well. Mix together the rest of the ingredients. Put in baking dish. Bake for 15 minutes at 350°. Serve with corn chips or Tostitos.
In crock-pot, mix the ingredients. Cook on low for 8 hours or more. Pour over rice or noodles.
In jar with tight fitting lid, combine oil, lemon juice, salt, pepper, red peppers, garlic, chives, basil and dill. Shake well until combined. Cook pasta. Drain and turn into a large salad bowl. Add dressing and toss. Meanwhile, prepare vegetables.
Melt butter, cheese and half and half. Saute onions, mushrooms, parsley and shrimp briefly and then add to half and half mixture. Meanwhile, cook vermicelli; drain. Butter 9 x 13-inch pan; mix everything together. Sprinkle lightly with paprika. Bake at 325° for 20 to 25 minutes or until hot and bubbly. Serves 6 to 8.
Cream sugar and margarine. Beat in eggs. Combine applesauce and soda; add to the creamed mixture with flour and spices. Add vanilla and mix well. Bake at 350° for 15 to 20 minutes. These are delicious served warm for breakfast. If using cream cheese, add while creaming the sugar and margarine. I like to just cut a little chunk and insert into each muffin before baking.
Blend flour and milk until smooth. Cook over low heat until thickened and boiling (this is the tricky part, take your time or it will scorch). Cool to room temperature. Cream butter (or margarine) and shortening. Gradually add sugar and beat until completely dissolved. Add vanilla. Add the cooled flour and milk mixture a tablespoon at a time. Beat at high speed until light and fluffy.
Mix boiling water with jello; stir until jello is completely dissolved. Add frozen berries; stir until berries are thawed. Mix may start to thicken. Add pineapple and nuts. Pour 1/2 jello mix into mold that has been sprayed with Pam until mix is almost set. To the remaining jello mix, add sour cream and Cool Whip; mix well. Pour over portion in mold; let set until stiff. Unmold jello on a plate; top with Cool Whip. Makes a 4-cup mold.
Cream Crisco; add sugars and eggs, then dry ingredients. Bake for 12 to 15 minutes in 350° oven. They brown quickly on bottom. Bake, cool, then freeze, if desired, in tightly covered containers.
Stir the cornmeal very slowly into boiling water. When thoroughly mixed (no lumps), add shortening, molasses and salt. Cool to lukewarm. Add yeast, then flour. Add enough more flour if needed to make a stiff dough. Knead well and keep in warm place; let rise to more than double in bulk. Shape into 2 loaves. Let rise until light. Bake in hot oven at 400° for about 1 hour.
Brown and drain hamburger. Stir in tomato paste, onion and seasonings (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently. Place biscuits in greased muffin tins, press to cover bottom and sides. Spoon meat mixture into biscuit lined cups. Sprinkle with cheese on top. Bake at 400° for 12 minutes.
In the large bowl of an electric mixer, beat together the butter and sugar until light and fluffy. At medium speed beat in eggs, one at a time for 1 minute after each addition. Beat in flour in 4 additions until blended each time. Beat in vanilla and lemon juice. Turn into a greased and floured 10-inch angel cake pan. Bake in a preheated 350° oven until a cake tester inserted in the center comes out clean, 1 hour. Cool cake in pan on a wire rack for 5 minutes.
Combine the vegetables. Whisk together the remaining ingredients. Pour over vegetables, mixing thoroughly. Refrigerate. Prepare the day before so the flavors will blend. This salad looks good in a glass bowl. Serve at room temperature.
Make pastry and line 9-inch pie plate. Saute onions in butter or margarine until tender. Arrange on pastry. Beat eggs slightly; add evaporated milk, salt and pepper. Pour mixture over onions. Bake at 425° for 18 to 20 minutes or until metal knife inserted in center comes out clean and pie is well browned. Yield: 4 to 6 servings.
Press the rolls flat on a large cookie sheet. Bake at 375° for 8 to 10 minutes or until golden brown. Set aside to cool. Combine next 7 ingredients and spread mixture over cooled crescent roll. Cut into small squares. Cover with fresh vegetables of your choice. Sprinkle shredded cheese over all and press down.
Rub Cornish hens with butter and minced garlic. (Rub so butter and garlic cover completely both inside and outside.) Pour olive oil over hens, enough to coat well. Sprinkle with garlic salt and black pepper. (Be very generous with black pepper.) Bake in oven at 350° until golden brown. Save liquid from pan when done. Pour over green beans or boiled potatoes.
Brown together and drain the hamburg, bacon and onion. Mix together in a large casserole with the pork and beans, lima or butter beans, kidney beans, catsup, salt, brown sugar, vinegar and dry mustard. After all ingredients are mixed together in a large casserole, bake 40 minutes at 350°. Very good when reheated, too.
Cut meat into bite size pieces. In a Dutch oven, saute onions in oil until opaque (clear). In a plastic bag put flour, garlic powder, pepper, paprika and beef or veal cubes. Shake until meat is coated with mixture. Place in Dutch oven with onions. Braise for about 20 minutes, stirring regularly until meat is browned.
Cream together the shortening, sugar and butter flavoring. Add egg, vanilla and lemon flavoring; beat thoroughly. Sift together the dry ingredients; add alternately to creamed mixture. Mix thoroughly. This is a rather soft dough. Drop by scant teaspoons onto greased cookie sheets. Bake at 375° for 12 to 15 minutes, until edges are lightly browned.
Dissolve yeast and sugar in warm water and let foam 3 to 5 minutes. Combine flour, butter and salt in food processor; process about 20 seconds, until it is a coarse meal.
Combine 3/4 cup nectar, oil, 3 tablespoons teriyaki sauce and rosemary in a large shallow baking dish. Add tenderloins, turning to coat. Cover and refrigerate overnight.
You cut some oranges, cut bananas, cut apples and pick some grapes off stem. Put some peach yogurt; stir it all up. Put it in the refrigerator. That's all. Then you eat it.
Cook and drain broccoli. Saute onion in margarine. Add soup and Cheez Whiz. Cook until smooth and pour over broccoli. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes. May sprinkle paprika on top after removing from oven.
Cut up 1 large onion fine, simmer in 1/8 pound butter until golden brown. Add first 7 ingredients and mix well. Shape into small balls and brown on all sides in hot oil. Remove from oil and drain. Place in deep frypan or Dutch oven. Pour over 1/2 can chicken gravy diluted with 1/2 can water, 1/2 can of beef gravy diluted with 1/2 can water. Slice 1 large onion in thick slices and lay these and celery across top of the meat balls. Simmer meat balls for 30 to 35 minutes. Discard onion and celery before serving.
Cook fruits in 2 quarts of water. Drain, reserving liquid. Put through strainer or in blender and cook briefly once again. Dissolve cornstarch (or tapioca) in 1/2 cup of water or fruit juice and add to liquid. If tapioca is used, cook until it's transparent. Flavor with sugar and lemon and possibly wine. Chill and serve cold.
Dice and saute onion and peppers. Flatten biscuits in a pie plate. Put saute mix in pie shell. Cover with tomatoes. Cover tomatoes with mayonnaise. Top with cheese. Bake 15 minutes at 400° or until crust is brown.
Combine dry ingredients in a large bowl; add shortening and hot coffee. Blend; add eggs, one at a time. Beat well after each addition; add flavorings. Pour into two 9-inch round pans or a 9 x 13-inch pan. Bake 30 to 35 minutes at 350°. Let cool and frost.
Mix this recipe by hand. Mix oil, sugar, eggs, soda, salt and vanilla flavoring. Add flour and mix. Add apples, pecans and coconut. Bake in a tin pan at 300° for 1 hour, then 30 more minutes at 325° to brown it.
Cook sweet potatoes until tender. Beat until creamy; add butter, sugar, eggs, vanilla, cinnamon and nutmeg. Mix well. Pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes. Makes 2 pies.
Heat 2 tablespoons oil in a large frying pan and saute garlic and red pepper flakes for 29	seconds; add cold spaghetti (this is a great use for leftover spaghetti). Saute to heat and set aside. In a	hot wok (large frying pan is o.k.) add 4 tablespoons oil and stir-fry pork for a minute or so. Remove to a separate dish.	Reheat	wok and add the veggies. Stir-fry for a minute, then add the stock and cover for 2 minutes	or so. Uncover and add the Oyster sauce (available in your local grocery in	the Oriental food section). Return meat to the pan. Mix cornstarch and water and pour into the pan. Stir until sauce thickens a little. Add the sesame oil and the spaghetti from the other pan. Stir a little to mix and serve about 4 happy people.
Put first five ingredients in a one-gallon freezer. Fill with milk. Fruit may be added, if desired. Freeze. (No eggs are required.)
Mix peanut butter and honey together. Cover warm crust with the mix. Sprinkle all other ingredients over the peanut butter and honey mix. Put the cheese on last. Return pan to oven and bake for about 10 minutes at 350°. When the crust is light brown and crisp, it is done. Slice it like a pizza and serve hot.
Mix dry ingredients, then add remaining ingredients, mixing well. Pour into 2 greased and floured layer pans. Bake at 350° until toothpick comes out clean. Frost with caramel frosting or other favorite frosting.
Heat oven to 375°. Spray a 2-quart glass baking dish with vegetable oil spray. Peel, core and slice pears and place in dish. Toss pear slices with lemon juice, cinnamon and nutmeg. In a small bowl, combine flour and butter. Using your fingertips, rub butter into flour until it resembles coarse crumbs. Stir in brown sugar and oatmeal. Sprinkle over the top of the pears. Bake for 20 to 25 minutes or until pears are tender and top is browned. Serve with whipped cream or ice cream.
Cook spinach according to package directions. Drain well. Spread on bottom of 10 x 6 x 1/2-inch baking dish. Arrange bacon and mushrooms over spinach. Sprinkle with dash of pepper and marjoram. Bake at 325° for 15 minutes. Cover with sour cream and cheese. Return to oven 5 minutes or until cheese melts. Serves 6.
Place all ingredients	in blender container and blend until creamy smooth. Chill before serving.
Brown hamburger meat then add first 3 ingredients plus salt and pepper. Simmer for 20 minutes. Heat oil in skillet. Cut 2 tortillas into quarters. Brown until golden and crisp. Set aside. Cook and brown the remaining tortillas and break these up for chips. Stir the hamburger meat mixture occasionally as you brown the tortillas. Combine the American cheese, cottage cheese, and egg in a bowl. spread 1/3 of the meat mixture then 1/2 of the broken chips. Repeat this ending up the the two quarter tortilla chips as a topping for the Mexican Lasagna. Bake at 350 degrees for 30 minutes. Let set for 5 minutes.
Cream butter in large bowl. Add Seven-Up; cream until light and fluffy. Be sure Seven-Up mixes in. Add Crisco; cream again. Add sugar gradually; cream well. Add eggs, one at a time; beat after each addition. Add vanilla, lemon extract and butter flavorings. Gradually add flour to batter, blending thoroughly. Pour into prepared stem pan. Bake at 300° for 1 1/2 hours.
Mix the flour, baking soda and almonds. Set aside. Heat butter slowly in a small deep saucepan. Cool. Carefully spoon off into a large bowl the clarified butter from top of cloudy solids which have settled at the bottom of the pan. Add sugar, brandy, lemon juice, extract, oil and egg yolk to butter. Beat well. Add the flour-nut mixture in fourths, mixing thoroughly after each addition. Shape dough into 3/4-inch balls and place on ungreased cookie sheets. Bake at 350° for 15 minutes.
In a 2 cup jar with a tight-fitting lid, combine the first 12 ingredients. Shake well; set aside. Wash spinach carefully, removing tough stems. Drain (no need to dry). In a large salad bowl, tear spinach into bite-size pieces. Add mushrooms and reserved dressing; mix gently to distribute dressing well. Arrange salad on 6 serving plates; garnish with crumbled bacon and top with egg slices. Yield: 6 servings.
Combine cherry pie filling, pineapple and sugar. Let sit in refrigerator overnight. When ready to serve, add bananas, marshmallows and pecans.
Cook squash, onions and carrots in boiling salted water until tender; drain well. Add soup and sour cream. Drain pimentos; chop. Add to squash mixture; stir well. Mix butter and stuffing in greased casserole. Add squash mixture. Cover with remaining stuffing mix. Bake in preheated 375° oven for 45 minutes.
Mix all ingredients and pour into 1 1/2-quart casserole dish. Bake at 350° for 25 minutes. Serves 6.
Put apples in microwave-proof dish. Arrange apples in dish. Combine cinnamon and sugar. Fill center of each apple with 1/4 of the mixture. Dot each with 1 teaspoon margarine. Cook on High for 8 to 10 minutes.
Heat cheese until just soft. Spread Cheez Whiz on both sides of bread slices. Cut bread into 4 or 5 inch pieces. Roll sausage into Cheez Whiz covered bread and placed on greased baking sheet seam side down. Bake until edges are lightly browned. Leave long or cut in bite-sized pieces. Can be frozen and reheated. Bake at 325°.
Preheat oven to 450°. Wash filet and pat dry. Season with salt and pepper. Dredge in flour. Place in buttered baking dish. Peel and slice banana lengthwise. Arrange on top of fish. Mix butter and vermouth. Pour over fish. Bake, basting often, for 20 to 25 minutes or until flaky.
Fry bacon, crumble and set aside. Add onion to 2 tablespoons of the bacon drippings and cook until tender. Add beef shank, ham, water and salt. Cover and simmer 1 1/2 hours. Remove meat from shank and dice. Skim fat from soup. Add beans, potatoes and garlic and simmer 30- minutes covered. Add cut sausage, bacon and simmer 15 minutes.	Serves 10-12.
Beat eggs; add oil, sugar and vanilla (mix). Add zucchini with dry ingredients. Mix well. Pour into 2 greased (loaf) pans. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Grease and flour two 8-inch or 9-inch cake pans. Combine cake mix, eggs, 2/3 cup Bacardi rum and the water in large bowl; blend well. Beat at medium mixer speed for 2 to 4 minutes. Turn into prepared pans; bake according to package directions. Cool layers thoroughly; split in half horizontally.
Mix all ingredients for filling together, adding pecans last. Pour into 9-inch unbaked pastry shell. Bake in 400° oven for 15 minutes, then reduce heat to 350° and bake for 30 to 35 minutes longer. When pie is done, outer edges of filling should be set, center slightly soft.
Heat vegetable oil in 3-quart saucepan on medium until hot. Add onions and saute 1 to 2 minutes until translucent. Add chili powder and saute for 1 minute. Add the remainder of seasonings and mix well. Add the chicken broth and stewed tomatoes and simmer for 20 minutes.
Mix egg yolks, sugar, cream cheese, flour, sour cream and lemon juice; beat until smooth. Beat egg whites until frothy; add sugar gradually and continue beating until peaks form. Fold into cheese mixture. Bake at 325° for 1 hour. Let cool in oven for 1 hour.
Mix flour, butter, corn and cheese until melted. Add cayenne pepper and cook until thickened. Add egg yolks. Let cool. Add beaten egg whites. Bake in a 350° oven for about 45 minutes in souffle dish.
Dissolve yeast in warm water. Sift dry ingredients and cut into shortening until well mixed. Add buttermilk and dissolved yeast mixture. Mix well. Roll on floured board and cut as for biscuits. Bake at 400° for about 12 minutes. Makes about 6 dozen. You may cook small amounts and store unused portions in refrigerator in a covered glass bowl. Will keep about 2 weeks.
Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat until mixture thickens. Remove from heat. Add coconut and pecans. Pour over cake.
Make a batter of eggs, sugar and flour. Dip apple slices into batter and fry in oil until light brown. Drain on paper towels. Dust with powdered sugar. Great with sausage or bacon.
Brown ground beef and drain. Stir in seasoning mix, water and olives. Simmer 5 minutes. Separate crescent dough in 8 triangles. Place in ungreased pie pan, pressing to form crust. Sprinkle 1 cup chips over bottom. Spoon meat over chips, sour cream over meat and cover with cheese. Sprinkle remaining chips on top. Bake at 375° for 20 to 25 minutes until brown. Cut into servings and serve with shredded lettuce, diced tomato and salsa.
Mix chicken, soup, and broth together and place in casserole dish. Melt margarine. Add milk and flour to margarine. Mix well and pour over chicken mixture. Bake at 350 degrees until light brown and bubbly.
Sprinkle pudding from package over undrained pineapple and oranges that have been dumped into a bowl. Add remaining ingredients. Stir until well blended. Chill.
Put lemon juice in a blender. Add other ingredients; blend on high until smooth, about 1 minute. Makes 1 pint. Serve on crackers, chips or raw vegetables.
Mix flour and 2 tablespoons brown sugar. Cut in 1/2 cup margarine. Put in ungreased 11 x 7-inch pan. Pat in pan for crust. Bake at 350° for 15 minutes.
Mix eggs, pumpkin, sugar and spice together in mixing bowl. Pour into 9 x 13-inch pan. Sprinkle cake mix on top of mixture. Add chopped pecans. Layer cubes of butter on top. Cover with foil. Bake at 325° for 1 hour and 20 minutes.
Peel and slice apples. Mix sugar and cinnamon and place in 8 x 8 x 2 pan. Combine together ingredients and pat firmly in apples. Bake 1 hour at 325°.
Melt peanut butter, margarine and chocolate chips together. Pour over cereal. Stir well until coated. Place powdered sugar in a plastic bag, along with coated cereal and shake well until coated with powdered sugar. Place on cookie sheet and let cool and dry.
Drain juice from all vegetables. In a pan, mix salt, black pepper, sugar, oil, vinegar and water. Mix and heat mixture, stirring until sugar has dissolved. Remove from heat; let stand to cool. After cooling, mix in with vegetables. Refrigerate at least 24 hours. Pour marinade juice off. Ready to serve.