HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and margarine. Add eggs, pineapple and bread. Put in buttered baking dish and bake 40 to 50 minutes at 350°.
In blender combine 2 ripe peaches (unpeeled) and cut in chunks (canned peaches will work) with can of frozen lemonade concentrate and rum. Fill blender with crushed ice and blend.
Mix chicken, rice, celery, cream of chicken soup, onion and lemon juice. Add mayonnaise which has been mixed with water. Add hard-boiled eggs. Fold all together gently and place in 9 x 13 greased pan. Make the day ahead. Take out 1 hour before baking. Top with crushed barbecue or regular crushed potato chips. Bake at 375° for 45 to 60 minutes. Don't overcook.
Mix and store in refrigerator. Let stand at least 2 days before using. Keeps up to 6 weeks. Bake in greased muffin pans at 400 for 15 minutes. Yields 6 dozen. These can be baked immediately after mixing if you desire.
Cook spinach and reserve liquid (strain spinach). Mix spinach, Ricotta, Mozzarella and eggs together. Place 1 layer of uncooked noodles into a 9 x 13 pan. (I always spray with cooking spray first and put a bit of sauce on pan bottom.) Spread with a layer of cheese mixture. Sprinkle top with garlic, oregano and Parmesan. Repeat process and end with top layer of noodles. Pour jar of sauce on top. Use spinach juice and added water to make 1 cup of liquid. Pour liquid along the perimeter of noodles. Cover tightly with foil. Cook 45 minutes to 1 1/2 hours at 350°.
Make dressing for salad using reserved pineapple juice; dissolve Tang in juice. Add instant pudding to juice. Stir until smooth. Mix fruits in bowl; add dressing and stir well. Refrigerate.
Combine softened cream cheese and salad dressing, mixing until well blended. Stir in egg and parsley. Serve with crisp vegetables or cubes of dark bread.
Prepare tomatoes for canning, then cut in chunks. Chop onions and peppers. Mix all ingredients in a large boiler and simmer for 2 to 3 hours or until thick. Pour into sterilized jars; seal.
Grind up all vegetables. Add 2 tablespoons salt. Let stand 10 minutes. Drain. Mix together mustard, flour, sugar, and vinegar. Bring to a boil. Boil hard 20 minutes with ground vegetables. Let stand overnight. In the morning, add Miracle Whip and can cold. Seal with paraffin. You must use Miracle Whip. If it doesn't seal, store in refrigerator. Yield: 12 (8 ounce) jars.
Beat sugar and milk into cream cheese until smooth or put in blender. Fold in coconut then Cool Whip. Put in crust; freeze until firm. Warm at room temperature 15 minutes before serving.
Prepare 1 package jello using ice cream in place of cold water. Pour into 8 x 12-inch glass pan. When 1st jello is set, spread with 1/3 pint sour cream. Prepare next package jello and spoon over sour cream gently. Repeat until all 4 jellos are used. When set, frost with 1 carton Cool Whip.
In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides. In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender. Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally. When veal is done, skim off fat. Stir in parsley and lemon peel. Serve with rice and green beans.
Mix first four vegetables. Sprinkle 2 tablespoons salt over and let stand 2 to 3 hours. Mix well again. Squeeze out vegetables (by hand).
Cook squash and onion together until tender; drain off water and mash squash and onion until fine. Add salt, pepper, cheese, butter, egg yolks and finely crumbled crackers. Beat egg whites until stiff; fold into mixture. Bake in buttered casserole dish at 350° until brown. Serve hot.
Cook and drain macaroni. Combine with all other ingredients. Turn into buttered 2-quart baking dish. Bake at 350° for 30 minutes. Garnish with parsley. Serves 4 to 6.
Bake potatoes in microwave or oven until soft. Carefully split potatoes lengthwise. Scoop out contents leaving about 1/8-inch of potatoes in skins all around.
Mix together the 3/4 cup sugar, cornstarch, salt, Burnt Sugar Syrup*, egg yolks, milk, butter and vanilla. Stir over heat and cook until thickened. Pour into a baked 9-inch pie shell. Top with meringue and bake at 350° for 12 to 15 minutes.
Combine cocoa, sugar, milk and corn syrup in saucepan. Cook slowly, stirring occasionally, until when a small quantity dropped into cold water forms a hard ball. Remove from heat; add vanilla, margarine and salt. Drop by teaspoonful onto a greased baking sheet. Cool and enjoy.
Peel potatoes and slice. Place in a covered 1 1/2-quart casserole. Microwave on High until just tender (approximately 10 minutes, depending on size of potatoes). Add butter to hot potatoes; sprinkle with flour and lightly stir potatoes to coat. Add cream, salt and pepper and stir lightly. Add additional seasonings as desired. Microwave on High for 3 minutes more. Wash parsley and dry with paper towel. Chop parsley with food processor and sprinkle over potatoes to garnish.
Boil the first four ingredients for a few minutes. Pour over the tea and let stand 5 minutes. Strain and add the juice of the oranges and lemons. Add enough water to make one gallon.
Combine butter, Sweet*10, vanilla and egg in large mixer bowl; beat for 2 minutes, or until well blended at high speed of electric mixer, scraping bowl occasionally. Add water, flour, soda, salt and cinnamon. Beat at low speed for about 2 minutes, or until well combined. Stir in oatmeal and raisins. Dough will be soft. Drop from teaspoon, 2 inches apart, onto ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Store in refrigerator. Yields 36 cookies.
Chop cherries, pineapple, nuts and candy. Mix all of the ingredients together in a large bowl. Mix well. Line loaf pan with foil and butter it real good. Bake for 1 1/2 to 2 hours at 275°. Best if put in freezer for a month or longer.
Mix together cake mix, margarine and 1 egg. Pat this in 9 x 13-inch pan. Mix for 5 minutes the cream cheese, confectioners sugar and 2 eggs. Pour on top of other mixture. Bake for 35 minutes at 325°.
Mix together soups. Pour liquid into 9 x 13-inch baking dish. Sprinkle dry rice into liquid. Lay chicken on top. Sprinkle dry onion soup mix over chicken. Cover tightly with foil. Bake at 350° for 2 hours. (Don't peek.)
Sift flour, sugar, baking powder and salt into a bowl. Cut in peanut butter until crumbly. Add oats, egg and milk; stir just until moistened. Pour into a greased 5 x 9-inch loaf pan. Bake at 350° for 1 hour or until loaf appears golden brown. Cool on a wire rack. Makes 12 servings.
Oil a Pyrex 9 x 13-inch casserole dish. Spread rice evenly over the bottom. Place chicken pieces on top of the rice. Sprinkle paprika over chicken (liberally). Pour remaining ingredients over chicken after mixing in a bowl. Cover tightly with foil. Bake at 300° for 2 hours.
Dissolve Jell-O in 1 cup hot chicken broth. Stir well. Add another cup chicken broth, grated onion, salt and lemon juice. Mix well using a wire whip. Beat in mayonnaise, chicken, celery, green pepper and pimiento. Pour into mold; sprinkle with paprika and chill.
Clean lettuce, dry and arrange on salad plates. Heat saute pan, add olive oil and melt butter. Saute shallots first, then add garlic and saute until wilted. Saute shrimp or scallops until done. Serve on bed of lettuce and dress with pinch of salt and ground black pepper. For more intense flavor, brown 1/2 pound lean bacon, reserve bacon and substitute bacon drippings for butter.
Preheat oven to 350. Cook raisins in water for 5 minutes. Strain; add soda into the hot juice. When cold, add sugar, cinnamon, salt and sausage. Beat well; add raisins, dredged in 1 cup flour and nuts. Sift 2 1/2 cups flour with baking powder. Must be real stiff, no liquid at all. Must not drop from spoon.
About 1 1/2 hours before serving or early in the day: Prepare dough for hot roll mix as label directs, but add instant minced onion with flour; let rise. Meanwhile, in a small saucepan, heat hot butter or margarine; cook chopped onion until tender. Stir in milk, egg yolk and salt. Cover and refrigerate.
Cook beef, pepper and onions together. Then add all other ingredients. Cook on low for 45 minutes to 1 hour.
Stir dry ingredients in one bowl. Stir wet ingredients in a second bowl. Then stir wet ingredients into dry ingredients just until moistened. Stir in raisins, dates and nuts.
Boil chicken (keep 3/4 cup of chicken water) lightly brown 1 pie crust. In 2 quart baking dish tear chicken into strips, mix chicken, water, soup and veg. all. Pour into browned crust. Place 2nd crust over mixture, slit top crust 4 or 5 times. Bake at 350° for 20 to 30 minutes.
Combine 3 cups of flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry ingredients. Beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch) pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking dish. Bake, stirring occasionally, at 450° for 40 minutes or until potatoes are brown and tender.
Melt butter in a 9 x 13-inch cake pan.	Layer (snuggly) with breaded chicken strips. Sprinkle	with rice, celery, onion and green pepper. Sprinkle liberally with lemon pepper and Greek seasoning.	Mix soup and	water and pour over all other ingredients. Bake at 350° for 30 minutes. Add grated cheese and bake for 10 more minutes.
Preheat oven to 350°. Coat an 8-inch pan with nonstick cooking spray. In blender, puree yogurt, cream cheese, Ricotta cheese, syrup, cocoa, egg whites, cinnamon and coffee liqueur. Pour into pan. Bake for 50 minutes or until set. Let cool.
Preheat oven to 425°. In a large bowl, combine cornmeal mix and sugar. Add vegetable oil to a 10 or 11-inch cast-iron skillet. Place in oven to heat for 10 minutes. Meanwhile, in medium bowl, combine egg, buttermilk and 1/4 cup melted butter. Add all at once to cornmeal mixture. Stir until just moistened (batter should be lumpy). Remove skillet from oven and swirl oil to coat bottom and side. Pour batter into hot skillet. Bake for 18 to 22 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Brush remaining 1/4 cup melted butter over top. Serve warm.
Mix together the cream cheese, mayonnaise and garlic. Spread on bottom of a 9 x 13-inch dish. Pour picante sauce over mixture. Sprinkle chopped tomatoes on mixture along with olives and a few green onions. Top with cheeses. Refrigerate. Serve with corn chips.
Melt margarine in casserole in microwave. Stir in flour. Add milk and stir. Add salt and pepper, green beans, water chestnuts, mushrooms, minced onion and cheese. Stir well. Bake at 325° until cheese is melted. Stir occasionally. Ready to serve when hot and bubbly.
Cook broccoli and onions until still crisp. Place in 13 x 9 x 2-inch pan. Make cream sauce with 2 tablespoons melted butter. Stir in flour, then add milk. Stir over medium-high heat until starts to boil, then add cream cheese and stir until melted. Add Cheddar cheese and stir until melted. Pour over broccoli and onions; stir. Place American cheese over the top. Cover with foil. Cook for 30 minutes at 375°. Remove foil and add bread crumbs over casserole. Bake another 30 minutes, uncovered.
Heat cream of mushroom soup over medium heat. Add green chilies. Dip tortilla in hot oil for a few seconds, then into soup mixture. Place the coated tortillas in the bottom of casserole dish. Layer the tortillas with chopped onion and grated cheese. Repeat until all tortillas are used. Top with remaining soup and chili sauce, onion and cheese. Bake for 30 minutes at 350°. Serve with picante or other hot sauce.
Cut chicken up your way. Salt and pepper all pieces. Mix together eggs, mustard and milk. Dust chicken in salt, pepper and flour mixture, then put into egg mixture, then roll in flour mixture. In a heavy iron skillet, pour about 1 to 1 1/2 inches of oil. Heat to 325° to 350°. Fry a few pieces at a time until golden brown, about 7 to 10 minutes.
Mix together margarine, flour and nuts. Pat on bottom of a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool!! Mix together softened cream cheese, sugar and 2/3 of Cool Whip. Spread over crust. Mix milk and pudding; spread over cheese mixture. Put rest of Cool Whip on top and sprinkle with nuts. Refrigerate!
Drain chicken well; add salt and pepper. Place in a mixing bowl. Add cream cheese and chopped green onions. Mix well; shape into a ball on serving dish. Sprinkle with parsley for garnishment. Refrigerate until firm, about 1 hour. Serve with Wheat Thins.
Mix all together. Bake at 350° for 35 minutes. Let cake cook before icing. Use a 9 x 13-inch cake pan. I use glass.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450° oven. Remove double thickness foil bottom lining and bake for 5 minutes more. Lower temperature to 350°. In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients. Gradually stir in milk. In a small bowl, beat egg whites until stiff peaks form. Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350° for 30 minutes or until knife inserted in center comes out clean.
Mix all three items together thoroughly in a bowl. Spread evenly in a Bundt pan made to be used in the microwave. Wait 5 minutes, then place in microwave for 13 minutes on high to cook.
Slowly brown the roast on all sides. When roast is browned to suit, remove roast from pan and leave enough fat to make a gravy. Add ingredients, also the browned roast and cook slowly until roast is tender.
Cook sugars, milk and margarine to soft ball stage. Take off heat. Add peanut butter and marshmallow cream; don't stir until this dissolves some. Add vanilla. Stir until smooth. Pour into a 9 x 13-inch buttered dish.
Put all ingredients in a crock-pot, stir and cook. When done, serve over rice fixed on package directions.
Mix sugar and flour. Melt butter and mix well. Beat eggs and add eggs, milk, coconut and vanilla to flour mixture. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes until golden brown.
Mix together the first 4 ingredients. Pat into ungreased sheet cake pan. Next, combine the powdered sugar, 2 eggs, 2 caps vanilla and the cream cheese. Mix together and pour over other mixture. Bake in a 350° oven for 30 to 40 minutes. Store, covered, in refrigerator.
Cook apples in cider until tender. Press through a sieve or food mill. Measure 3 quarts of apple pulp. Cook pulp until thick enough to round up in a spoon as pulp thickens. Stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process pint and quart jars 10 minutes in boiling water bath.
Mix and refrigerate for 1 hour. Put inside round 2 pound rye bread or use for vegetable dip.
Spray large microwave-safe bowl with Pam. Spray pizza pan with Pam. Mix sugar and Karo syrup in large bowl. Heat in microwave for 3 to 5 minutes. Stir halfway through time and when time is up, mix peanuts in with sugar and syrup. Heat for 3 to 5 minutes. Stir halfway through time and when time is up, stir in vanilla and butter. Heat for 1 minute. Stir in soda well. (This will cause it to "foam up.") Pour into greased pizza pan. Do not try and spread with spoon; tilt pan to spread. Let cool for 30 minutes. Break into pieces. For an extra treat, after breaking into pieces, dip in chocolate.
Cook meat until brown. Add tomatoes, sauce, spaghetti mix and V-8 juice. Bring to a boil; turn stove down and simmer 10 minutes. Grease pan 17 x 9 x 4-inch. Cover with uncooked noodles and add a layer of meat sauce. Dot with cottage cheese. Use half the Mozzarella cheese. Repeat layers. Pour all remaining sauce on top. Sprinkle with Romano or Parmesan cheese. Cover with foil and seal edges. Bake 1 hour at 300°.
Boil sugar and water to form syrup. Cool. Add juice of lemons and oranges. Pour mixture over mint leaves and let stand one hour. Strain into large pitcher. Refrigerate overnight. Serve over crushed ice. Garnish with cherry or fresh mint leaves. Makes one quart.
Unwrap Twinkies and lay at the bottom of a baking dish. Mix both puddings in separate bowls. Pour one over the top of the Twinkies, then the other. Chop Skor candy bars in small pieces. Sprinkle over top of pudding. Spread Cool Whip on top. Sprinkle with chopped nuts.
Alternate layers of cabbage, onion and sugar. Combine remaining ingredients and bring to a boil. Pour boiling liquid over cabbage mixture and stir to mix. Refrigerate. Should keep up to 4 weeks in refrigerator.
Heat oil and stir in flour; lightly brown onion, garlic, green pepper and celery. When onion is clean, add okra, tomatoes, salt and pepper. Stir and add 2 cups boiling water. Cook for 45 minutes and serve over rice.
Spread crescent rolls in bottom of 13 x 9-inch pan until bottom is covered. Bake at 400° until golden brown. Mix cream cheese, ranch dip mix and sour cream together until creamy. Spread over baked crust (rolls). Top with vegetables and cheese.
Slightly oil frozen loaves before thawing. Let rise. Spread dough to edges of an oiled cookie sheet. Layer with salami, peppers, mushrooms and then cheese. Fold to center. Fold under edges. Turn over so seam is on bottom. Repeat with other loaf. Bake at 350° until slightly browned.
Boil 1 cup of distilled water. Into water, place honey and salt. Mix arrowroot powder or flour, 1/2 cup water and maple flavoring in small bowl. Pour into honey mixture and stir as mixture continues to boil. Boil about 2 minutes longer. Makes about 2 cups.
Pare potatoes and slice. Cook in salted water until slightly tender. Drain and arrange in buttered casserole. Slice butter over potatoes. Add milk to about 3/4-inch the depth of potatoes. Sprinkle with pepper. Cover with thick layer of cheese. If desired, add onion. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
Preheat oven to 350°. Mix in a bowl the soup and sherry. Place chicken in a 9 x 13-inch pan. Pour mixture over chicken. Sprinkle with cheese and almonds. Serve with rice. Bake at 350° for 1 hour.
In large saucepan, beat together eggs, sugar, and salt, if desired. Stir in 1 1/2 cups milk and powdered milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon and reaches 160°. Remove from heat and stir in the rest of the milk and vanilla. Refrigerate until thoroughly chilled. Before serving, garnish with dash of nutmeg or cinnamon, and a cinnamon stick for stirring.
In medium skillet, combine chicken, spices and seasonings for fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with chicken and cheese. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa. Serve with guacamole and sour cream. For a spicier version, add sliced jalapenos.
Cream the shortening and sugar. Add eggs. Add flour, soda, salt and buttermilk; mix until smooth. Meanwhile, soak 100% Bran in hot water until soft. Add to batter; blend. Add Bran Flakes and raisins. Bake at 400° for 20 minutes.
Combine the dressing and ginger. Set aside. Mix the other ingredients; add the dressing and mix well. Spoon this over cantaloupe wedges.
Brown meat in frying pan. Add sauce and seasoning. Stir in cheese. Pour into fondue dish to keep warm. Cut up French bread in cubes. Dip in.
Dissolve gelatin and sugar in boiling water. Drain fruits, reserving 3/4 cup of the combined syrups. Add the measured syrup and orange rind to gelatin. Chill until slightly thickened (approximately 1 to 2 hours). Stir whipped topping into gelatin mixture until blended. Fold in fruits. Pour into mold and chill until firm.
Boil chicken until tender. Debone. Place back in broth. Stir-fry onion in oil. Put in broth. Add salt, pepper and cream of chicken soup. Cook until smooth. Add 1/2 stick butter and rice. Bring to a boil. Remove from heat; let stand 5 minutes. Stir twice while you wait. Serve with French bread.
Mix all the ingredients, except egg whites, until thoroughly combined. Fold in the stiffly beaten egg whites. Grease a 1 1/2-quart baking dish with butter and add mixture. Preheat oven to 350° and bake 25 minutes. Serves 6.
Soak beans 2 to 3 hours. Boil beans for 4 to 6 hours, adding water as needed. While boiling, add garlic and salt to taste. Fry hamburger; add to beans when brown. Add chili powder and beef powder; simmer 45 minutes. Grate cheese and serve with chili. Drink plenty of water.
Blend with 1 cup hot water, then add 1 cup cold water and blend well. Slowly add oil while blender is running. Add Clearjel 1 tablespoon at a time and blend well. Add citric acid and let it sit overnight before using.
Mix first 4 ingredients in a large bowl. Using processor fitted with grating disk, grate turnips. Transfer to bowl with dressing. Grate carrots and onion. Add to bowl with dressing and toss to coat. Season to taste with salt and pepper. Cover and chill 30 minutes. Makes 8 servings.
Mix the first 3 ingredients and bake at 400° for 8 minutes in a 9 x 13-inch pan. Cream the cream cheese and sugar together and spread on cooled crust. Mix jello and boiling water together. Add strawberries. Let stand for 10 minutes. Pour over cream cheese mixture and refrigerate for at least 2 hours. When you are ready to serve, cover top generously with Cool Whip.
Stir first 4 ingredients together in a saucepan (double boiler works best) and bring to a boil. Then add sweetened condensed milk. Continue to stir and cook, being careful not to allow mixture to stick to bottom of pan or scorch. Use candy thermometer and bring to 230° (just before soft ball stage). Remove from heat and add vanilla. If very thick, mixture can be thinned with a little milk or water. Serve warm. Makes about 3 cups of dip or sauce. Very good with sliced apples or over vanilla ice cream.
Combine cake mix, peanut butter, 1/2 cup melted butter and eggs. Stir until well blended. Press 2/3 of mixture onto bottom of ungreased, 13 x 9 x 2-inch pan. Reserve remaining mixture for topping.
Mix box of pudding, 1 tablespoon of Tang and juice from drained pineapple. Add fruit and refrigerate.
In a large mixing bowl, stir together the mayonnaise, onion, raisins, sugar and vinegar. Add broccoli and stir to coat. Cover and chill for 2 to 24 hours. Stir in sunflower kernels and bacon just before serving. Makes 12 to 16 servings.
Place strawberries in medium bowl. Sprinkle lightly with sugar. Thaw. Slice. Preheat oven to 350°. Butter and flour two 9 x 5-inch loaf pans. Combine flour, sugar, cinnamon, salt and soda in large bowl and mix well. Blend oil and eggs into strawberries. Add to flour mixture. Stir in pecans, blending until dry ingredients are just moist. Divide batter between pans. Bake 45 to 50 minutes or until toothpick comes out clean. Let cool 10 minutes. Turn loaves out to cool completely.
Spread bean dip on a platter. Mix mayonnaise, sour cream and taco seasoning; spread over bean dip. Chop avocados; spread over mixture. Chop green onions and spread over avocados. Chop tomatoes and layer over onions. Chop black olives; spread over tomatoes. Sprinkle top with Cheddar cheese. Refrigerate. Serve with taco chips.
Beat the egg with a fork. Add vinegar and fill the cup with cold water. Mix flour, salt and Crisco; add liquid. You can add 1 tablespoon sugar, except for pork pies.
Steam or microwave spinach. Stir into butter; set aside. In large bowl, combine cheeses, flour and seasonings, mixing well. Add beaten eggs and stir until mixed. Stir in spinach. Pour into 1 1/2-quart baking dish. Bake at 350° for 55 to 60 minutes. Allow to cool for 10 minutes before serving.
Brown ground beef; drain well. Add spaghetti sauce, water and salt; bring to a boil. Layer in casserole dish the sauce, uncooked lasagna noodles, cottage cheese and Mozzarella cheese; repeat layers. End with sauce. Top with Parmesan cheese. Cover tightly with foil. Bake at 375° for 1 hour.