HumbleIntelligence/food-ner-1-Million huggingface dataset:
Unroll crescent rolls; flatten on a cookie sheet. Bake until brown. Cool. In bowl, mix softened cream cheese, sour cream and Ranch mix. Stir until mixed. Spread on cooled crescent rolls. Add cheese and top with chopped veggies.
Place margarine in a 1-cup glass measure; microwave on High (100%) for 1 minute, or until melted. Beat eggs in medium bowl until light and fluffy. To the eggs, add 18 packets Equal, maple flavoring, flour, baking powder and vanilla. Add margarine; blend thoroughly. Stir in nuts, raisins and coconut. Pour into an 8-inch square microwave-safe baking dish. Microwave on High for 6 to 8 minutes (check after 6 minutes). Sprinkle with 1 packet of Equal. Bars will firm as they cool. Let cool completely before cutting into bars. Top with cherry slices. Yields 25 bars.
Divide vegetables in half. Layer half each of eggplant, potatoes, onion and green pepper in lightly greased 13 x 9 x 2-inch baking dish. Repeat layers with remaining vegetables.
Pour boiling water over apricots and dates. Add shortening, sugar and salt; cool. Add egg, flour, baking powder and nuts; mix well. Turn into greased 9 x 5-inch loaf pan. Bake at 350° for 1 1/4 hours (75 minutes).
Mix together ingredients. Pour in bottom of pan; bake at 350° for 20 minutes or until golden brown. Let cool.
Cut squash in half and scrape out seeds. Rinse. Rub inside of squash with margarine stick. Salt and pepper to taste. Turn cut side down on cookie sheet and bake in a moderate (350°) oven until baked and easily pierced with a fork (approximately 1/2 hour). Remove from oven, scrape out of skin and mash with butter.
Chop up vegetables fine; mix together. Pour dressing over them. Let it chill.
Put hash browns in a large bowl of very hot water for 10 minutes. Drain, then brown them in 4 tablespoons butter or margarine. Place them in the bottom of a 13 x 9-inch cake pan. Beat the eggs with 1/2 cup milk. Add diced meat, chopped broccoli, cheese and salt (very little, if any is needed) and pepper to taste. Pour over hash browns. Refrigerate overnight. Or, if you wish, you can bake it right away in a 325° oven for 2 1/2 hours. Be sure to cover with tinfoil before baking. Serves 6 to 8.
Cook ground beef and vegetables in hot fat until vegetables are soft. Add tomato sauce, water, garlic, vinegar, mustard, thyme, brown sugar and seasonings. Blend well and simmer 5 minutes. Pour beans into 1 1/2-quart casserole. Pour meat mixture over them. Bake at 375° for 45 minutes. Serves 6 to 8.
Pour pudding on top of 1/2 box vanilla wafers. Next, pour 1 can cherry pie filling, then 1 can pineapple chunks, drained. Next, slice 3 bananas on top. Add the other 1/2 box of vanilla wafers. Top with a small carton of Cool Whip. Sprinkle with pecans. Double to put in a punch bowl. This looks nice in a glass bowl with all the layers.
In a bowl, mix the flour, baking powder, soda and salt. Cut in shortening until it resembles coarse crumbs. Stir in buttermilk. Knead dough gently. Roll out to 1/2 inch thickness.
Cut partially thawed fish into 4 pieces. Cut pieces in half crosswise. Dip 8 pieces into egg, then cracker crumbs. French fry for a few minutes in hot oil.
Cook sugar, milk and margarine until soft-ball stage, about 10 minutes. After coming to a rolling boil, add vanilla, margarine and peanut butter. Beat until thick. Pour into buttered pan; cool completely and cut into squares.
Dissolve lime and lemon jello in water; let thicken 20 minutes. Add mayonnaise and milk; beat until smooth. Add pineapple, cottage cheese and nuts. Stir with spoon. Mold.
Place pineapple in casserole dish. Mix sugar and flour together and sprinkle over pineapple. Add grated cheese and top with crackers. Melt 1 stick margarine and pour on top. Bake at 350° for 30 to 40 minutes. Uncover and eat while hot.
At last minute combine cole slaw mixture, toasted nuts and 1 pkg. crushed raw ramen noodles. Pour dressing over and toss. Add cooked chicken to make it a main dish.
Mix all ingredients. Bake at 400° for 10 to 12 minutes. Yields 4 servings. Each counts as 1 bread, 1 protein, 1 fat and 5 calories.
Mix all ingredients together. Cover in Tupperware bowl. Place in refrigerator and use as needed. Fill greased muffin tins 3/4 full and bake at 450° until brown. I usually mix and bake immediately.
Peel turnips and cut into 1/2-inch thick slices. Melt butter in a skillet and add turnips. Cook over low heat until barely tender. Add beef broth; cover and simmer over low heat until turnips are tender, about 15 minutes. Remove lid and allow some of the broth to cook down, leaving a small amount of sauce. Sprinkle with lemon juice and chopped parsley. Makes 4 servings.
Cream oleo and sugars. Add egg. Mix well. Add oil and vanilla. Mix well. Add oatmeal, cornflakes, coconut and nuts, stirring well. Sift together flour, soda and salt. Add to mixture and mix well. Form into balls the size of 3 small walnuts. Place on ungreased cookie sheet; flatten with fork. Bake for 12 minutes at 325°. Allow to cool for a few minutes before removing from pan. Makes about 100 cookies.
In a mixing bowl, combine dry cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool 5 to 10 minutes before removing from pans to wire rack.
Use 13 x 9 x 2 inch deep casserole dish. Spread cubed bread over bottom of dish. Add bacon, sausage, green peppers and onion over first layer. Mix salt, dry mustard, eggs, milk and cheese together. Pour over all. Refrigerate overnight. Bake at 350° for 45 minutes.
Cook sausage and drain. Saute celery, bell pepper and onion in sausage drippings and drain. Place sausage and vegetables in a baking dish. Add rice and chicken broth on top of sausage and mix together. Bake at 350° for 45 minutes.
Chop chicken breasts into small pieces. Toss with 1 tablespoon soy sauce and set aside to marinate for 2 to 3 minutes. Prepare vegetables and rice according to package directions. Heat wok or large skillet on medium to high setting. When hot, add vegetable oil and chicken pieces. Cook 3 to 5 minutes or until browned. Add drained mushrooms, drained vegetables and soy sauce. Serve over cooked rice.
Beat together eggs, sugar, squash, oil and vanilla. Set aside. Sift together flour, salt, soda, baking powder, cinnamon, nutmeg and ginger. Add to squash mixture and beat well. Add 1 cup nuts (raisins or dates can be added). Bake 1 hour at 350°.
Combine first 5 ingredients in a large bowl. Combine mayonnaise, vinegar and sugar; pour over vegetables and toss gently. Cover and chill at least 3 hours. Yields 10 servings.
Peel and slice carrots. Peel and thinly slice onions. Cut celery into pieces about 3/4-inch. Peel and crush garlic. Pour vinegar into large saucepan. Add water, carrots, onions, thyme, bay leaves, celery, garlic and cloves. Bring to boil and add peppercorns and salt to taste. Leave to cool, then strain.
Mix sugar, shortening, eggs and vanilla. Sift flour, soda and salt. Stir in cut-up nuts. Mix together. Flatten cookies with greased glass dipped in sugar.
Mix equal parts of apple juice and ginger ale and serve over ice in tall glasses. If desired, a little lemon juice and sugar can be added. Club soda can be substituted for ginger ale.
Add dry ingredients; then add oil and eggs and beat well. Add carrots. Pour into 3 pans and bake at 350° for 35 minutes.
Make cake and cool. Mix jello and water; let set up a little in refrigerator. Prick cake with fork in several places, so jello can run down cake. Pour jello over cake. Spread the Cool Whip on top.
Mix all ingredients together and shape into balls about the size of a walnut. Brown meatballs in heavy iron skillet. Serve with favorite red sauce and pasta. Serves 4 to 6.
Mix first 5 ingredients. Top with onions. Bake at 350° for 30 minutes. Serves 6.
Cut steak into thin strips; coat with flour, salt, Accent, pepper and butter. Heat over low heat in 10-inch heavy skillet. Combine meat, onion and garlic. Sear over medium heat on both sides. Add broth and sherry; bring to a rapid boil. Reduce heat, cover and simmer 20 to 25 minutes.
Wash and peel cucumbers; cut in strips. Soak overnight in lime water. Next a.m., wash good in cool water and soak in cool water 3 more hours. Combine and dissolve vinegar, spice, sugar and salt; soak overnight, then boil for 40 minutes. Put in jars and seal.
Mix dry ingredients in saucepan. Add water and cook over medium heat, stirring constantly, for 4 minutes. Remove immediately when water disappears and is thick. Put hot dough on plate. Cover with damp cloth and cool. Knead when cool. Add food coloring, if desired. May be rolled and cut out for decorations. Put cutouts on wire rack and in oven that is heated at 350° and turn off when put in oven.
Cut rind into 1-inch cubes. Soak rind in lime water for 3 hours. Drain and rinse well. Cover with water and cook until tender. Mix vinegar, sugar and spices. Bring to boil. Add rind and simmer for 1 hour. Put into jars and seal.
Mix in a blender or with rotary beater. Refrigerate. Keeps well. Just before serving, toss well with fresh spinach leaves, bacon (fried crisp and crumbled), hard-boiled eggs (chopped) and sliced fresh mushrooms.
Preheat oven to 350°. Mix milk and soup over low heat in small saucepan. Spray 4-quart casserole dish or pan. Cut bacon crosswise in half. Slice onion across. Set both aside. Peel potatoes and slice thin. Layer potatoes, onion and bacon about 3 times. Cover with soup mixture. Cook for 2 1/2 to 3 hours without lid, stirring occasionally.
Place shrimp in bottom of large bowl and sprinkle with cayenne pepper and lemon juice. Cube red potatoes. Trim and dice scallions; add to bowl with green peas. Mix lightly with mayonnaise and refrigerate at least 1 hour. When ready to serve, arrange on a bed of red or green leafy lettuce. Garnish with pepper strips and beets. Serve with lemon wedges.
Combine ingredients and bake at 325° for about 1 hour. Stir once or twice during baking. Serve in chafing dish to keep warm.
Mix all dry ingredients, then add fruit; mix well. Add liquid and shortening. Cook at 275° for 3 to 3 1/2 hours.
Dip salted chicken in melted butter. Place rice in bottom of pan. Mix soups, water and salt. Pour mixture over rice. Lay chicken on top. Bake uncovered for approximately 2 1/2 hours in 250° oven.
If desired, partially cook broccoli; drain. Place in a greased 9-inch baking dish. In skillet, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over broccoli. In a bowl, combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes, or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
*Or, instead of a vanilla bean, substitute 1 tablespoon vanilla extract, blending it first with the corn oil before tossing with the nuts.
Combine sugar, evaporated milk and margarine in a saucepan. Bring to a boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows and chocolate chips. Pour into a buttered 9 x 13-inch pan. Cool.
Heat pineapple to boiling. Dissolve jello in hot pineapple; stirring constantly. Let cool. Add 2 cups buttermilk. Beat well. Add Cool Whip. (I beat with mixer.) Chill.
Parboil potatoes and onion. Put in a baking dish. Add stick of butter, cream of mushroom soup and 1 cup potato juice. Bake in oven until browned. (Good for pork chops and chicken.)
Heat margarine. Add mushrooms, onion, bell pepper and garlic. Cook about 5 minutes. Add pecans and cook for 1 minute. Wash rice well and drain. Mix rice with margarine mixture. Add broth and season to taste with salt and pepper. Turn into greased casserole and cover. Bake about 1 hour at 325°.
Sift together flour and sugar. In pan, mix oleo, cocoa, shortening and water. Bring to boil and pour over sugar mixture. Mix well. Add soda, buttermilk, salt, eggs, cinnamon and vanilla. Pour into greased and floured sheet cake pan and bake 20 minutes at 400°.
Melt oleo. Mix with other ingredients; stir well. Bake in covered dish at 350° for 45 minutes to 1 hour.
Boil potatoes with skins on. Cool in refrigerator (overnight is best). Then pare cooled potatoes. Grate 1/2 of the potatoes into a buttered casserole dish (13 x 9 x 2-inch). Sprinkle with salt, pepper and onion powder. Dot with butter.
Sift together flour, baking powder, soda and salt; set aside. In large bowl using mixer at medium speed, beat margarine, brown sugar, granulated sugar and vanilla until light. Add eggs; blend well. Reduce speed to low. Add oats and dry ingredients, beat just until blended. Stir in pecans, raisins and chocolate pieces. With damp hands, shape dough into 1 1/2-inch balls; place on wax paper covered baking sheet. Using back of teaspoon dipped in water, flatten balls to 3/4-inch thickness. Put in freezer 15 minutes or refrigerate 6 hours or overnight. Remove from wax paper and place 3 inches apart on greased baking sheets. Bake at 375° 14 to 16 minutes. Remove from baking sheets and cool on racks. Makes about 40 cookies.
Mix flour, sugar, cocoa, set aside. In a small bowl mix warm water and soda together then add to dry ingredients. In a cup, mix Miracle Whip, vanilla and egg together then add to other mixture. Bake 350° for 20-25 minutes in 9 x 13 inch pan.
Heat in glass bowl in microwave. Stir frequently. Add vanilla. Stir well. Cook for 2 minutes.
Separate dough into 2 large rectangles. Place in ungreased 10 x 15-inch flat pan (this size only). Press dough to cover bottom. Mix sugar and butter in a pot. Boil for 1 minute. Pour evenly over dough and sprinkle with nuts. Bake at 375° for 14 to 18 minutes until golden. Remove immediately and sprinkle chocolate chips on top. Swirl as they melt. Cut when cool.
Cut pineapple in quarters, lengthwise, with crown (leaves) intact. Remove fruit from shell by slicing 1/4 to 1/2-inch above shell, leaving about an inch of fruit at each end. Fill shell with chicken, tuna or fruit salad. With toothpicks, fasten 1/2-inch slices of pineapple to side of "boat" to make outrigger.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until browned. Layer potatoes, carrots, beef, and onion in 4 to 5-quart slow cooker (Crock-Pot). Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley if desired. Makes 6 servings
Cut squash and zucchini into small chunks, about 1/2-inch. Dice peppers. Drain mushrooms. Mix all veggies together in olive oil. Place veggie mix in baker and bake for about 45 minutes at 350° until veggies are tender. Cool 5 minutes before serving. Sprinkle on some Parmesan cheese.
Melt chocolate squares and oleo in double boiler. Remove from heat and add walnuts. Cool. Mix flour, sugar, vanilla and eggs. Stir only enough to mix. Add chocolate mixture. Put into 24 cupcake papers and bake at 325° for 25 minutes.
In medium saucepan, stir in gelatine, 1 tablespoon sugar and salt. Add milk blended with egg yolks. Set over low heat and stir constantly for 5 minutes. Remove from heat and stir in light cream or half and half and vanilla. In separate bowl, beat egg whites until stiff, gradually beat in 4 tablespoons sugar. Fold egg white mixture into gelatine mixture, blending well. Pour into individual dessert dishes and chill until firm. Serves 4 to 6.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cool to room temperature. Bring water, salt and oil to a boil. Add acini de pepe. Cook until done. Drain and rinse. Cool to room temperature. Combine with egg mixture. Refrigerate overnight in covered airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in covered container. Makes 25 servings.
Preheat oven to 350°. Cut eggs in half lengthwise. Remove yolks and mash. Combine yolks, 3 tablespoons sour cream, mustard and salt and mix well. Refill egg whites. Saute green pepper and onion in butter 5 minutes. Stir in pimentos, soup and remaining sour cream. Pour sour cream mixture into 9 x 9-inch dish. Place eggs on top. Sprinkle with cheese and bake for 20 minutes.
In a fairly large pot, cook pudding with 2 cups milk as directed on package. Blend cake mix into hot mixture. Pour into greased 9 x 13-inch pan. Sprinkle with nuts and chips. Bake at 350° for 30 to 35 minutes.
In a large bowl, beat eggs and sugar; stir in buttermilk. Add other ingredients and mix well. Let batter set in refrigerator for 24 hours before using. Will keep up to 6 weeks under refrigeration.
Combine soup, 1 cup cheese, chilies and onions in medium bowl. Stir together flour and milk. Add to soup mixture, stirring to blend. Place 1/3 cup tortilla chips in bottom of 10 x 6 x 2-inch dish. Top with half of soup mixture, then half the chicken. Repeat layers, sprinkling 1/2 cup cheese over top. Bake in 350° oven for 25 to 30 minutes or until heated thoroughly. Sprinkle remaining tortilla chips around edge of dish.
Brown ground meat; add seasonings. Place meat in casserole dish. Sprinkle noodles over meat. Mix soup, sauce and water; pour over noodles. Cover and cook 30 minutes in a 350° oven or until noodles are cooked. Top with cheese; return to oven until cheese is melted. Serves 6.
Combine cream cheese, sugar and mayonnaise until smooth. Add rice, cherries, pineapple and marshmallows and mix well. Fold in whipped cream and pecans.
Layer each ingredient in a bake-and-take pan. Bake at 350° for 1 hour or until golden brown.
Beat condensed milk and lemon juice. Beat in Cool Whip. Add crushed pineapple if desired. Pour into baked pie crust or graham cracker crust, baked and cooled.
Drain beets. Measure 2/3 cup beet juice, sugar, vinegar and salt. Heat together to boiling point. Add drained beets. Bring back just to boiling.
Chop stew meat into small pieces. Add soups. Cover slow cooker and cook on high for 7 hours. Serve over noodles or rice.
Cream butter, brown sugar and cocoa. Add cream. Stir in nuts. Spread on cake that has cooled for 10 to 15 minutes. Place cake in broiler with top of frosting about 4 inches from source of	heat. Broil about one minute or until frosting bubbles. Watch closely to avoid scorching.
Sprinkle breasts with salt and pepper and dredge with flour. Heat butter and oil in large skillet. Saute breasts 4 to 6 minutes on each side. Add tomatoes and cook until heated through. Transfer chicken and tomatoes to warm plate. Add tarragon, parsley and lemon juice to skilled and deglaze. Pour over each breast. Serves 4. 20 minute preparation.
Beat 1 cup whipping cream until soft peaks form. Add eggs, one at a time, beating well after each addition. Gradually add sugar, beating well. Combine the flour, baking powder and salt; fold into whipping cream mixture. Fold in vanilla.
Mix all ingredients together, except chips and cheese. Sprinkle chips and cheese on top; bake at 375° for 20 minutes.
Mash cooked squash (drain off water before mashing). Add other ingredients and mix well. Pour into greased casserole. Sprinkle cheese over top. Bake 40 to 45 minutes.
Combine all ingredients, except rice, in a large pot. Bring to a boil. Reduce to a low heat. Cook around 3 hours. When beans are tender, add rice and serve. Serves 8.
In a large skillet brown ground beef. Drain excess fat. Stir in remaining ingredients. Simmer about 30 minutes. Yields 6 to 8 servings.
Mix cream cheese and mayonnaise. Add potatoes and mix. Layer potato mixture, cheeses and onions as many times as desired. Pour milk and butter over top. Sprinkle additional cheese on top. Bake at 350° for 35 to 40 minutes.
Mix all in a big pan. Melt 2 pounds of white chocolate candy. Quickly pour over mix; coat evenly. Spread on wax paper. Let cool.
Beat sugar into egg yolks. Add salt, stir in milk. Cook over medium heat, stirring constantly until mixture coats spoon. Cool. Beat egg whites until foamy; gradually add 3 tablespoons sugar beating to soft peaks. Add to custard and mix thoroughly. Chill 3 to 4 hours.
Mix cereal and peel, dip chicken in egg white; coat chicken in crushed Bran Flakes. Arrange in 13 x 9-inch pan which has been sprayed with no fat spray. Bake 20 minutes in 350° oven. One breast contains 180 cal. and 2 grams fat.
Heat oven to 325°. Peel rest of skin from shank end of ham, score fat generously and place in large open roasting pan. Pour milk in pan; leave 2 inches to rim empty. Bake 1 hour at 325°, then lower temperature to 225° and bake for 6 to 7 hours, basting with milk each hour. When done, remove ham to large platter. Place roaster pan on stove burner, suck up fat with baster bulb and discard. Prepare flour and water thickening. Turn on heat for pan and with mixer or whisk, add the bouillon cubes, Kitchen Bouquet and thickening. Continue stirring while gravy comes to a good simmer. Continue to cook for 2 to 3 minutes, stir frequently. Lush with biscuits.
Brown meat in oil; add onion and cook until tender. Stir in other ingredients in order given, except 3 olives and cheese. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Spoon into serving dish; top with cheese and 3 olives. Broil until cheese is melted.
Cream together first 4 ingredients. Sift next 3 ingredients. Add sifted mixture to creamed mixture alternately with milk, vanilla and nuts. Drop by teaspoonful on greased cookie sheet. Bake 10 minutes until light brown in oven preheated to 375°. Remove from oven and frost while still hot. (See recipe below.)
In small mixer bowl, combine cream, confectioners sugar and vanilla. Beat until stiff. Serve cold. Yields 2 cups.
Wash and drain chicken breasts. Crush chips finely. Dip chicken pieces in egg; roll or press potato chips into chicken pieces. Deep fry in oil for 10 to 15 minutes, depending on size.
Parboil broccoli and cauliflower. Drain. Layer broccoli, cauliflower and canned onion rings. Pour sauce over all.
Pound cutlets thin and roll in flour. Beat egg yolks slightly and add salt and pepper. Dip floured cutlets in beaten eggs and then roll in bread crumbs. Fry cutlets in oil over medium heat until golden brown on both sides.
Mix in blender until smooth. Heat and pour over cooked beef or pork, or marinate uncooked meat several hours or overnight before cooking.
Whip milk and cream cheese together. Mix Jell-O by package directions. Add pineapple and whipped mixture to Jell-O. Stir well and chill.
Make crust of tater tots in 9 X 13 casserole dish. Bake 10 minutes at 350° oven. Mash down tater tots to separate. Brown sausage - drain - sprinkle over tater. Beat eggs slightly. Add sour cream and chilies. Pour over sausage. Cover and let set in refrigerator over night. Cover with grated cheese. Bake 350° oven (covered) for 30 minutes. Uncovered for 15 minutes.
Add ingredients together in a large bowl. Add 1 can drained sliced peaches on top of mixture. Do not mix in peaches. Bake at 300°.
Put garlic and pepper in bottom of hot pint jars. Remove part of steam from okra pods. A part of stem must be left on. Pack okra firmly in jars; add dill seed. Use small pods of okra. Bring vinegar, water and salt to boil; simmer for five minutes. Pour over okra and seal jars. Solution makes about 6 pints.
Brown your hamburger and onion. Drain. Slice up your potatoes and arrange thin layer in 4-quart pan. Spriknle small amount of hamburger mixture, then add 1/3 of can of vegetables and tomatoes, then start over, using your salt and pepper on each layer. Make sure you use the liquids also from the cans. Top with thin layer of potatoes. If liquid does not come to top, add little water to top it. Bake at 350° until potatoes are soft.
Drain pineapple. Add 1 cup boiling water to jello and add rest of ingredients. Pour into individual molds or 1 large mold. Garnish with Cool Whip and mandarin orange sections.
Butter bottom of 9x13 pan. Layer sausage, mushrooms, green onions, tomatoes and cheese in baking dish. (I use a glass pan.) Beat remaining ingredients and pour over sausage mixture.
Blend all together and pour into shell. Bake at 350° for 35 minutes.