HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour each in drain in order given. Rinse with lots of very hot water. Let faucet run for 15 minutes.
Combine the olive salad ingredients. Toss to blend. Let marinate about half an hour at room temperature, if possible. Slice the rolls. Brush with olive oil. Layer with the cheese, ham and salami. Top with the olive salad. Replace top of the roll. Serve or wrap for a bag lunch or picnic.
Mix all ingredients. Pour into a greased 9 x 13 x 2-inch pan. Bake at 350° for 25 minutes until golden brown. Cut into 2 x 1-inch pieces. Makes 4 dozen.
Mix together the first four ingredients. Cook sugar, egg and pineapple juice together and pour over cool jello. Mix Cool Whip and cream cheese and top.
Beat egg whites, sugar, strawberries and lemon juice at high speed for 15 minutes in large bowl. Fold in whipped cream and pat mixture in baked pie shell and freeze until serving.
Toss together macaroni and oil. Grease crock-pot. Stir all ingredients together. Place in crock-pot. Either place on high for 3 hours or place on low for 7 hours.
Combine cream cheese and milk. Add rest of ingredients. Serve with crackers. Freezes well.
In saucepan, melt caramels and 1/2 can milk; set aside and keep warm. Mix cake mix, melted margarine and 1/2 can milk until moistened. Mixture will be thick. Spread half of this mixture in a well-greased, floured pan (9 x 13-inch). Bake for 6 minutes at 350°. Cool briefly. Spread chocolate chips evenly over baked cake. Spread caramel mixture over chocolate chips. Put remaining cake mixture over top. Bake for 14 to 18 minutes, until top is set. Brownie will pull away from sides. Do not overbake. Cool; cut into small squares.
Dissolve gelatin in 1/4 cup cold water. Make jello according to package directions. Add dissolved gelatin and refrigerate until it congeals. Fold in mayonnaise and all other ingredients. Beat with Mixmaster to blend. Pour into 11 x 13-inch pan. Refrigerate several hours.
Boil chicken in salted water until tender and take meat off bones. Saute celery and onions in oil until tender. Add flour, one spoon at a time, to the onions and celery and blend. Add salt, pepper and margarine. Add chicken broth, stirring to blend, then add soup. Add milk, stirring constantly. Bring mixture to a boil and cook 2 minutes. Add chicken and pour in a greased 9 x 13-inch dish. Cover with Pinwheels. Bake at 400° for 30 minutes or until golden.
Place roast in crock-pot. Turn heat on low. Cook 14 to 16 hours. Remove roast and cool. Break meat into pieces; remove all fat. Pour juices from crock-pot and discard. Place meat in layers back in pot.
Line a 9 x 13-inch ungreased pan with 1 package of crescent rolls. Mix cream cheese, sugar and vanilla until very smooth. Spread mixture evenly into pan. Top with second package of crescent rolls. Melt butter and pour over entire pan. Sprinkle sugar and cinnamon on top and bake at 325° until medium brown. Cool. Cut into squares.
Preheat oven to 350°. Beat pumpkin, milk, sugars, eggs and spices together. Pour into an ungreased 9 x 13-inch baking pan. Sprinkle with cake mix. Pour melted margarine on top; sprinkle with nuts. Bake at 350° for 60 minutes or until toothpick inserted in center of dessert comes out clean. Top with whipped topping.
In a skillet, brown beef cubes in oil. Transfer to covered baking dish. Pour wine into skillet. Scrape up brown bits and pour over beef. Add seasonings, tomato paste and broth to meat. Cover and bring to a boil. Transfer to baking dish. Bake at 325° for 2 to 3 hours. Discard bay leaf. Remove beef. Make a roux of flour and 2 tablespoons butter. Saute mushrooms in 2 tablespoons butter. Add to first mixture along with beef and onions. Mix well. Serve over rice. Serves 6 to 8.
In large kettle, saute onion in butter until tender. Add flour; cook and stir until bubbly. Gradually add chicken broth; cook and stir until thick, about 5 minutes. Stir in milk, cream and seasonings. Add vegetables; cook until good and hot.
Cook pasta according to package directions. In saucepan over low heat, add remaining ingredients. Heat until butter is melted; stir in hot pasta. Cook over low heat, stirring constantly, until thoroughly heated. Makes 6 to 8 servings.
In 1 1/2-quart saucepan, combine soup, water and salsa. Over medium heat, heat through, stirring occasionally. Sprinkle each serving with tortilla chips, cheese and onion; top with spoonful of sour cream.
You will need an 8-inch diameter flowerpot, a small hand shovel and artificial flowers. Plug holes of flowerpot. Grease inside of flowerpot with margarine.
In a large mixer bowl, sprinkle yeast over the 1/4 cup water. Let stand for 5 minutes. Stir in salad oil, sugar, salt, milk and 2 cups flour. Beat on medium speed for 5 minutes or until dough pulls from side of bowl in stretchy strands. Stir in more flour (about 1 cup) to form a stiff dough. Turn onto a lightly floured board. Knead for 10 minutes or until smooth. Turn dough over into a lightly greased bowl. Cover with plastic wrap. Let rise in warm place for 1 hour or until doubled. Turn dough out onto board. Knead to expel trapped air. Cut into 12 equal pieces. Cover and let rest for 5 minutes.
Dissolve gelatin in the hot water. Drain the thawed frozen strawberries and pineapple and add water to make 1 cup liquid and add to gelatin. Chill the gelatin until it begins to congeal, then add the berries, crushed pineapple, cranberry sauce and the diced marshmallows. Return to refrigerator until congealed. Serve on lettuce with a little mayonnaise.
Cream first 3 ingredients. Add pineapple, coconut and pecan pieces. Break, but don't crush wafers and layer with mixture in large loaf cake pan. Top with Cool Whip. Decorate with cherries and crushed nuts. Refrigerate.
Cream the butter with brown sugar. Add eggs, soda (dissolved in sour cream), the cinnamon and figs. Add flour. Roll out and cut into desired shapes. Bake on greased cookie sheet at 350° for 10 minutes.
Preheat oven to 375°. In small bowl combine flour, soda and salt; set aside. In large bowl combine butter, sugars and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto greased cookie sheets. Bake for 8 to 10 minutes.
Combine all ingredients except corn flakes. Turn into greased casserole. Top with buttered corn flakes. Bake at 350° for one hour. Serves 12.
In large saucepan, heat vegetable oil or butter until melted. Add onion and cook, stirring, over medium-low heat until tender, about 5 minutes. Add 2 cup corn kernels, potatoes, chicken broth and bay leaf. Cover and cook over low heat until tender, about 15 minutes. Remove and discard bay leaf. Cool slightly; transfer to a food processor with metal blade and puree in batches if necessary. Press mixture through a sieve set over the saucepan. Pour milk through the sieve. Add remaining 1/2 cup corn to the saucepan. Heat over low heat, stirring until warm; do not boil.
Dissolve Jello in 1 c. boiling water; onion. Let set partially, then fold in rest of ingredients and chill. When set, unmold and serve on a bed of lettuce trimmed with either radish roses or carrot curls.
Bring broth and chicken to a rolling boil. Add thumb-sized pieces of biscuit dough slowly; allow ample time to cook. If prefer chicken soup, then use only 6 biscuits.
Separate eggs; beat yolks well. Beating is very important. Add water to egg yolks; beat until light. Add sugar; beat until creamy or until you can not feel the grain of the sugar. Add flour, salt and baking powder. Beat well. Beat egg whites; add cream of tartar and beat until stiff. Add vanilla. Fold egg whites into cake batter; do not stir too much. Bake in ungreased tube pan for 1 hour at 350°. Invert cake pan; let cool before removing from pan.
Cook sugar, water, cornstarch and jello until thick. Cool and add strawberries. Pour in baked pie crust. When cold, top with whipped cream.
Pound veal cutlet with rough side of mallet. Place in wax paper and pound with flat side of mallet. Cut into 4 pieces (or get butcher to slice as many thin veal fillets as needed). Salt, pepper and flour veal. Saute veal in skillet with olive oil, 2 minutes on each side. Remove from pan. In same pan, saute onion, garlic, bay leaf, parsley, mushrooms and oregano for 5 minutes. Add wine, chicken stock and Kitchen Bouquet; bring to a boil. Add veal. Cover pan and simmer 5 to 7 minutes or until veal is tender. Thicken sauce with cornstarch or Buerre Manie. When sauce thickens, sprinkle with parsley and oregano. Serve.
Put rice in 8 x 8 square pan. Cover with onion and beef soup. Dot with margarine. Cover with foil and bake at 350° for about 45 minutes or until rice is done.
Brown meat and onions; pour off grease (or blot with paper towels). Add other ingredients and cook until warm. Serve over spaghetti.
Bring water to a boil in a medium saucepan. Add broccoli and onion; cover. Reduce heat and simmer 8 to 10 minutes or until vegetables are tender. Drain well and set aside.
Put sugar over rhubarb and let set overnight. Cook over low heat until soft. Remove from heat; add Jell-O and Kool-Aid. Mix well until Kool-Aid and Jell-O is dissolved.
Cook bacon until crisp. Combine remaining ingredients except the lettuce; add to bacon. Heat just to boiling, stirring constantly. Tear lettuce into bowl. Pour hot dressing over lettuce and toss lightly. Makes 4 servings.
Brown hamburger. Season with salt, pepper, chopped onion and garlic salt; drain fat. Add soup and tomatoes; let simmer. Layer tortillas, meat mixture and grated cheese in baking dish. Repeat layers. Bake at 350° for 30 minutes.
Preheat oven to 350°. In bowl mix prepared fruit with 1 cup sugar, set aside. Place butter in a 2-quart baking dish; place in oven until butter melts. Remove from oven, set aside. Meanwhile in a medium bowl, combine 1/2 cup sugar with flour and milk. Pour batter over melted butter in baking dish, do not stir. Spoon prepared fruit over top of batter. Bake uncovered for 50-60 minutes. Batter will rise to the top, brown and crisp. Yields: Makes 8 servings.
Mix water, cornstarch and cocoa. Add other ingredients. Cook until thickens. Pour into baked pie shells.
Melt shortening in 2-quart saucepan. Add remaining ingredients, except frosting, and mix well. Spread in greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool slightly in pan on rack. Spread with Praline Frosting. When cool, cut into bars. Makes about 2 1/2 dozen.
Brown bacon; add vegetables and cook for 3 minutes. Add hamburger and cook. Add remaining ingredients except kidney beans. Cook for about 1 hour, stirring occasionally. Just before serving, add beans with sauce and cook another 5 minutes.
Bring to a boil and stir constantly 12 to 15 minutes. Pour into hot jars and seal or cover with paraffin.
Mix sugar, flour and salt together, then add egg, lemon juice and juice drained from pineapple. Mix together and cook over low heat until real thick, stirring all the time to keep from sticking. Let cool, then add the crushed pineapple and mayonnaise to spread. Refrigerate.
Hull, wash and mash the berries. Add the sugar. Stir up real well. Add 1/2 teaspoon butter. Put on stove. Bring to a full rolling boil, one that can't be stirred down. Stir occasionally before it comes to a hard boil. Add the Certo, stirring constantly. Boil real hard for 1 minute. Remove from stove. Stir and remove any foam, then pour into hot jars and seal immediately. Fill jars 1/8-inch from the top.
Preheat oven to 325°. Cut buttered bread lengthwise into 3 pieces. Scald milk (heat to almost boiling) and pour over the beaten eggs which have been mixed with sugar and vanilla. Add cinnamon.
Preheat oven to 375°. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture.
Heat oven to 350°. Cut stems from mushrooms. Finely chop enough stems for 1/3 cup.	Saute chopped mushroom stems, onion and green pepper in margarine until tender, approximately 5 minutes. Remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat margarine in shallow baking dish until melted. Fill mushroom caps with stuffing mixture. Place mushrooms, filled sides up, in baking dish. Bake 15 minutes. Remove from oven and top with cheese. Return to top rack of the oven. Set	to broil or 550° for 2 minutes. Serve hot.
Mix all ingredients together and put in a 1 gallon ice cream bucket. Finish filling bucket with whole milk. Freeze for about 30 minutes or until freezer stops. Makes about 16 servings.
Drain pineapple. Reserve liquid. Mix sugar, flour and 1/3 cup of reserved juice. Add cheese and pineapple and mix well. Pour in greased casserole dish. Mix Cheez-Its with melted margarine; sprinkle on top of pineapple mixture. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine ingredients; mix well. Bake in 8 1/2 x 4 1/2 x 2 1/2-inch pan. Bake about 1 hour. Makes 8 servings.
Brown ground beef; add onion and green pepper. Cook until onion and green pepper are done. Add tomato soup, dried noodles and sour cream; cover and simmer. When noodles are done, add Velveeta cheese on top.
Mix all ingredients and roll. Cut with tea cake cutter. Mash with fork. Bake on 325° until edges begin to brown.
Cut butter into flour, using fork or pastry cutter. Add 1 cup chopped nuts and spread evenly in bottom of 8 x 12-inch baking pan to form crust. Bake at 350° for 20 minutes.
Pour 3/4 cup of the chocolate sauce into chocolate crumb crust, spreading lightly to cover bottom and sides of crust. Refrigerate until set. Fill crust with ice cream. Freeze until firm, about 2 hours. Let stand at room temperature about 10 minutes before ready to serve. Top with remaining 1/4 cup chocolate sauce.
Slice cucumbers paper thin, leaving peel on. Slice onions into thin rings. Dissolve salt in water and pour over vegetables; put about 2 quarts crushed ice on top. It is the ice and salt that gives an almost brittle, crisp pickle. Let stand 3 hours, weighted with a plate; drain.
Put concentrate, rum (use O.J. can for measure) and vanilla in a large container, an old water jug works well. Shake well until ingredients are mixed. Place in the freezer until it becomes slushy. Once slushy, add ice and shake again until mixed. Slowly add the cream soda. Agitate the container a few times to mix. Do not shake hard.
Combine water and vanilla; set aside. Grease large, glass baking dish. Add apples; sprinkle with cinnamon, and then pour water mixture over top. Cut 1/2 cup butter into sugar and flour. Cover apples evenly with this mixture, then bake in a 350° oven for approximately 55 to 60 minutes. Serve warm with vanilla ice cream. Serves four.
Boil chicken until tender. Debone chicken and cut into bite-size pieces. Cook spaghetti in chicken stock. Cook green pepper and celery in stock. Mix chicken, green pepper, mushrooms, pimentos and spaghetti. Pour in soup (add water, if needed). Place in lightly greased casserole dish and bake in moderate oven until bubbles. Top with grated cheese and continue baking until cheese melts. Total Baking Time: 30 minutes. Serves 8 to 10.
Soak beans for 12 hours. Drain beans; add 8 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer 3 hours. Add tomatoes, onions, carrots, chili powder, salt, pepper and lemon. Bring to a boil. Reduce heat; simmer 30 minutes. Remove bones from soup; cut meat from bones. Return meat to soup. Remove and discard lemon slice. Makes 10 (1 1/4 cup) servings.
Brown meat, draining off and discarding fat. Heat oven to 350°. Pour 1/2 cup sauce in the bottom of a 9 x 13-inch baking dish. Top with 3 noodles (the noodles won't quite fill the bottom). Just space them evenly and they will expand to fill gaps. Mix cottage cheese, eggs, salt, pepper, Italian seasoning, garlic powder and Parmesan cheese. Top with 1/3 of the cheese mixture, mashing it with your fingers or a fork to spread it around the noodles. It won't be even, but that's okay. Top with 1/3 of the sauce. Next layer: 3 noodles, cottage cheese, meat and sauce. Top layer: 3 noodles, cottage cheese, rest of sauce, 8 ounces grated Mozzarella cheese. Cover the dish tightly with foil and bake for 1 hour. Remove cover and bake 15 minutes longer. Let sit 10 minutes before serving. Serves 6.
Place butter in 1-quart bowl. Microwave on High for 1/2 minute or until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave on High 8 to 10 minutes, stirring every 3 minutes. Layer half of potatoes, onion and sauce in greased 2-quart casserole. Repeat the layers. Cover and cook on High 17 to 19 minutes, stirring after 10 minutes. Remove from oven and let stand 5 minutes before serving. Makes 4 to 6 servings.
Wash chicken and pat dry. In bowl, combine bread crumbs, cheese and spices. Mix well. Melt butter. Dip chicken wings in butter, then into coating. Arrange chicken wings in lightly oiled ovenproof baking dish. Bake chicken wings at 375° for about 30 minutes or until lightly brown and done. Chicken wings should be tender.
Make pancakes according to the directions on the box. Add chopped apples and fry until brown. Remove from frying pan and dip lightly into confectioners sugar and serve.
Wash and cut up cucumbers. Put in churn. Mix salt in 1 gallon water and pour over cucumbers. Let stand 3 days. Drain off salt water. Cover with alum water (1 tablespoon to 1 gallon water). Let stand 1 day. Drain and cover with ginger water (1 tablespoon ginger to 1 gallon water). Let stand 1 day. Drain and rinse cucumbers once and drain well. Put back in churn. Mix vinegar, sugar and pickling spice and bring to a boil. Put over cucumbers. Let stand 1 day. Next day, put cucumbers in jars. Boil liquid and pour over pickles. Seal and store.
Boil chicken 1/2 hour in water, lemon juice and cumin. Saute garlic, onion and oil. Add to chicken. Also add Shoepeg corn, green chiles, cumin, lemon or lime juice and Northern beans. Cook until heated through. In bowl, put tortilla chips and chiles over it. Top with Salsa Verde and Monterey Jack cheese.
Mix all together, tearing apart corned beef. (This is better if made day before use.) To serve, carve out center of loaf of Italian bread. Place dip mixture in empty center. May use scraps to dip or cut up another loaf to dip. May also use other kinds of hard crust bread.
Whip until smooth. Slice Granny Smith apples; dip in lemon juice to keep from browning.
Microwave chocolate and milk in large bowl on High 2 to 3 minutes or until chocolate is almost melted, stirring every minute. Stir until blended. Stir in vanilla and nuts. Spread in foil-lined 8-inch square pan. Refrigerate 2 hours. Cut into squares.
Chop off mushroom stems. Saute in butter with grated onion. Add cooked and crumbled bacon to stems and cream cheese. Mix well. Brush mushroom caps with butter and bake 5 to 8 minutes. Fill caps with cream cheese mixture. Bake 15 minutes at 325°. Broil until golden brown.
Cook seashells for 10 minutes or 3/4 of the way done. Brown ground meat; add onion, green pepper and seasonings. Mix egg with cottage cheese; add to the ground meat and a little Parmesan cheese.
Preheat the oven to 375°. Lightly grease an 11 x 8-inch baking pan with shortening. Stir the corn meal, flour, sugar, baking powder and salt in large bowl until mixed. Beat in milk, oil and eggs. Beat by hand.
Boil turkey giblets until done. Boil eggs to hard-boiled stage. Cut up onions. In a large bowl, combine stuffing mix, onions, eggs, meat from turkey giblets and salt and pepper to taste. Add enough juice from turkey giblets to mix ingredients to a thick soupy mix. Place in baking dish and bake at approximately 400° until set and lightly brown.
Cook chicken breasts and pull off bone into pieces. Break up spaghetti and cook according to package directions, then cool.
Place chicken pieces in bottom of greased baking dish. Mix soup and sour cream. Heat and pour over chicken pieces. Crumble crackers over mixture. Melt butter and pour over crackers. Bake at 350° for 20 minutes.
Fry hamburg in medium frying pan until cooked. Cook macaroni according to directions on box; drain. Add hamburg, Ricotta cheese and tomato sauce. Mix well. Pour into glass baking dish. Sprinkle pizza cheese on top. Bake 25 minutes at 350°.
Mix together the jello and hot water to dissolve jello. Add Kool-Aid and sugar. Mix thoroughly. Add cran-strawberry juice and pineapple juice. Mix. Add cold water.
Boil chicken. Cool and take off bones. Shred chicken and add tomato sauce, chili and garlic salt to taste. Heat tortillas on ungreased skillet until warm. Wrap in tinfoil to keep warm. Put meat mixture (spoonful) in warm tortilla. Also spoonful of each grated cheese. Roll tortillas and line in greased pan. Top with enchilada sauce and grated cheese. Heat until enchiladas are heated through and cheese is bubbly at 325°, about 30 to 45 minutes.
In a large bowl combine 1/2 cup of butter and the cream cheese, and let come to room temperature. Add 2 cups of flour and blend well. Chill. Roll out half of the dough and place in a 9-inch pie pan. In a saucepan combine the remaining ingredients and bring to a boil. Pour the mixture into the crust. Roll out the remaining crust and place over the filling. Cut slits in the top crust and allow steam to escape. Bake at 350° for 45 minutes. Serve with ice cream, if desired.
Boil the sugar and the 2 cups water together to make a syrup, about 10 minutes. Add tea, lemon juice, orange juice and pineapple juice. Chill several hours. Add the thawed strawberries and juice, remaining water and ginger ale. Pour over block of ice or ice cubes. Serves 75 generously.
In a skillet, brown ground beef and onion; drain. Add salt, garlic and pepper. Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from the heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, pepper and cheese. Bake at 350° for 20 minutes or until cheese is melted. (Bake longer for crispier bread.)
Drain juice from crushed pineapple. Mix together all ingredients. Chill overnight.
Put all ingredients in a medium size saucepan over medium heat. Heat about 4 minutes, stirring 2 or 3 times. Try this topped with shredded jalapeno Jack cheese and sour cream or plain yogurt. Good served with cornbread.
Mix well. Bake in tube pan in a 350° oven for 35 to 40 minutes.
Cream the peanut butter, margarine and vanilla. Add powdered sugar until mixture is of consistency to form balls. Pat out in pan or form into long rolls. Melt chocolate bits in top of double boiler. Brush on top of candy in pan or dip logs into chocolate. Place logs on waxed paper to allow to harden. Place in refrigerator for quicker hardening. When hard, slice to serve.
Mix together and put in greased casserole. Top with 2 cups crushed corn flakes. Bake at 350° for about 20 minutes, covered. Uncover and bake for another 25 minutes. This makes a crisp top. Can be frozen.
Heat peaches until hot. Melt butter in 1 1/2-quart deep baking dish. Mix flour and milk. Pour in greased baking dish. Pour hot peaches on top. Bake at 425° for 30 minutes or until crust is done.
Drain and rinse beans, peas and corn. Mix all together and refrigerate. Serve with tortilla chips.
Combine first 7 ingredients. Allow to set. Combine sugar, lemon juice and eggs. Cook over medium heat until thickened. Add whipped topping and spread over top of first mixture.
Mix sour cream and mayonnaise with dressing mix. Fold in cheese and pepper or ham or shrimp. Mound on 40 bite size cuts of a variety of breads and broil until puffed and browned, about 2 minutes. Decorate, if desired.
Preheat oven to 350°. Arrange broccoli in a 12 x 8-inch baking dish. Whip together soup, salad dressing and milk. Pour over broccoli. Sprinkle with cheese and croutons. Bake 30 to 35 minutes until heated through. Makes 6 to 8 servings.
In bowl, mix first 3 ingredients well; add olives and mix again. Chill for 10 minutes. Remove and roll into ball. Roll onto chopped nuts. Place back in fridge for 1/2 hour or so. Serve with crackers.
Combine strawberries, oil, eggs and sugar. Mix thoroughly. Sift dry ingredients together and add to strawberry mixture. Add nuts and stir until blended. Pour batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour.