HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, cream together first 4 ingredients. Add Cool Whip and almond extract; whip until firm. Set aside. In a clear, glass bowl or trifle bowl, layer blueberries, then peach slices, strawberries and 1/2 of the yogurt mixture. Layer grapes and mandarin oranges. Top with remaining yogurt mixture. Garnish with strawberries and raspberries.
Mix well and bake in 13 x 9-inch pan, greased. Bake in 350° oven for 30 to 35 minutes.
Remove chicken from bones, discarding skin and bones. Chop chicken. Stir together chicken and remaining ingredients. Spoon evenly into 2 lightly greased 8 x 8-inch baking dishes (or one 9 x 13-inch dish). Bake at 350° for 55 minutes or until thoroughly heated.
Mix dry yeast and lukewarm water together; let sit for 5 minutes. Heat cottage cheese and soda. Mix butter, dill seed, salt, flour, sugar and onion powder. Add yeast and cottage cheese mixture. Bake at 350° for 30 minutes. Makes 2 small loaves.
Combine all ingredients without wieners and boil, add wieners and simmer 40 minutes.
Mix cake mix and 1 package pistachio pudding. Put aside in bowl. Mix eggs and club soda. Then mix both together until blended. Beat with mixer 4 minutes on medium speed. Grease and flour pan. Bake at 350° for 50 minutes. Cool and frost. Sprinkle either coconut or crushed nuts or cherries, if desired, although not necessary.
Melt butter and marshmallows over hot water, stirring occasionally. Pour over cereal in large bowl. Stir gently to coat well. Pack, with greased hands, into 12 greased custard cups leaving centers hollow. Cool thoroughly. Remove from cups and fill with ice cream.
Mix together all ingredients and taste. You may want to add a little more syrup and sugar. Pour in churn. Finish filling to line with homogenized milk and freeze.
Preheat oven to 350°. Combine the juice of 1 lemon with olive oil and thyme in shallow bowl. Marinate chicken breasts in lemon mixture 10 minutes to 1 hour (depending on time available!). Bake in nonstick pan for 20 to 25 minutes. Lay 1 to 2 slices of tomato on each breast. Cover tomato with cheese. Bake for approximately 10 more minutes. Serves 4.
Cook meat, onion and celery until celery is tender. Add soups, water and noodles. Bake for 3/4 hour at 350°, uncovered.
Start heating oven to 350°. Grease and flour well a cookie sheet. In large skillet combine all ingredients; heat, stirring over low heat until mixture is mushy. Drop by teaspoonfuls on cookie sheet about 3 inches apart. Bake 5 or 6 minutes. Remove one at a time quickly. Roll up around wooden spoon handle. (They get crisp when cool and you have to work fast when taking them off sheet.) Also, don't bake too long. They'll be slightly brown and soft when you take them out and they run together easily if you put too much, too close on sheet.
Combine first 6 ingredients. Shape into 1-inch balls. Layer carrots, potatoes and sauerkraut in pot. Sprinkle with caraway. Pour broth on top. Bring to boil. Lower temperature. Simmer, covered, 25 minutes.
Slice chilies longways. Put cheese into or on each chili. Put in bottom of an 8 x 12-inch baking dish. Whisk eggs, milk and flour well and pour over stuffed chilies. Bake at 350° for 35 minutes.
Crumble pound cake in large bowl. Make Jell-O; drain fruit cocktail and add to Jell-O. Pour Jell-O and fruit over pound cake. Refrigerate until Jell-O is set. Slice kiwi fruit and arrange around inside of bowl. Make pudding and pour a layer over Jell-O and fruit. Slice strawberries and arrange on top of pudding, then add a layer of Cool Whip. Sprinkle blueberries on top of Cool Whip. Cover with remaining pudding, then layer sliced banana over pudding and cover with Cool Whip. Garnish with any leftover fruit, if desired. This may also be made with other variations of fruit, depending on what is in season.
Brown meat lightly in skillet. Drain off fat. Add onion; cook until tender (not brown). Add soup, cheese, sugar and seasoning. Simmer uncovered 15 minutes. Stir occasionally. Cook noodles in separate pot. When done, add drained noodles to sauce. Combine then turn into a 11 1/2 x 7 1/2 x 1 1/2-inch casserole. Sprinkle cornflake crumbs and butter on top. Bake at 350° for 20 minutes.
Beat milk and egg together. Add pumpkin, sugar, spices and flour. Bake in a single crust at 375° for 1 hour or until firm in the middle.
Scoop centers from cakes; fill with ice cream. Beat egg whites with honey added gradually until stiff. Cover tops with honey meringue, piling it high over ice cream. Brown quickly in a preheated oven at 425°. Serve immediately.
Combine all ingredients in a food processor or blender. Add any choice of favorite herbs or salt substitute. Use by the tablespoons as low calorie thickening for soups, sauces, stews and other dishes. Store in refrigerator.
Melt oleo, chocolate chips and peanut butter in microwave or double boiler. Mix well, then add cereal and powdered sugar. Form nuggets and eat.
Mix all together. Pour into unbaked pie shells. Bake until done, about 35 minutes, at 400°. Serve plain or with whipped cream or ice cream.
Peel and cut eggplant, then	fry. Boil meat until tender. Keep the boiling water. In a 5-quart saucepan, put the meat, then the fried eggplant. Wash 2 cups of rice with water, then put it over the eggplant. Add allspice and salt. Add 3 cups of water (the one you boiled the meat with). Bring to a boil. Then over medium heat, cook until rice is done. In a serving tray, turn	the contents of the saucepan upside-down and eat! Add fried pine nuts on top. Bon appetit!
Mix together and put stuffing in pork chops. Put together with toothpicks and cover and cook at 300° for about 1 hour, or until done.
Clean the mushrooms, cutting the ends of the stems off. Set aside. Place remaining ingredients except bell pepper in a large saucepan and bring to a boil. Add the mushrooms and bell pepper. Bring to a boil again. Reduce the heat and simmer, uncovered, for 5 to 10 minutes or until the mushrooms are tender. Cool to room temperature. Refrigerate in covered container for several hours before serving.
Combine first 6 ingredients in bowl. Mix well. Break crab meat into chunks. Fold into cream cheese mixture. Heat mixture in double boiler until heated through. Spoon into chafing dish. Serve with melba toast.
Combine first 4 ingredients together and cook over medium heat, stirring constantly until mixture bubbles; cool. Beat margarine with sugar; add vanilla, oats, flour, walnuts, soda and salt. Reserve 2 cups and press remaining onto bottom of prepared pan. Spread raisin mixture and then sprinkle reserved 2 cups mixture on top. Grease 9 x 13-inch baking pan. Bake at 350° for 25 to 30 minutes.
Preheat oven to 300°. In medium bowl, combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well with a wire whisk. Set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins and blend at low speed until just combined. Do not overmix. Dough will quite soft. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle the cookies with oats. Bake 23 to 25 minutes.
Spread cream cheese in 8 x 8-inch glass dish. Layer chili, green chilies, green pepper and onion on cream cheese. Microwave on High for 4 minutes. Serve warm with tortilla chips.
Grease two loaf pans (9 x 5-inch). Place all dry ingredients in a bowl. Make a well in center and add oil, vanilla and eggs. Mix with a spoon. Add zucchini and nuts. Pour into pans and bake at 325° for 60 to 65 minutes. Cool before removing from pans.
Grease a 9 x 13 x 2-inch cake pan. Place pineapple, cherries and nuts in pan. (Do not mix.) Spread dry cake mix over mixture evenly. Dot with butter. Bake 45 minutes at 350°.
Soak chicken in eggs for 2 hours, then dip breasts in bread crumbs (seasoned with seasoned salt, garlic powder, paprika and pepper). Brown chicken in melted margarine for 2 minutes on each side; drain. In buttered casserole (9 x 12-inch), place chicken; top with mushrooms. Cover each breast with 2 slices Muenster. Pour chicken broth over top. Bake at 350° for 45 minutes.
Mix mushroom soup, Miracle Whip and rest of ingredients. Pour into greased casserole. Top with grated cheese and paprika. Bake at 350° about 30 minutes in 9 x 13-inch casserole.
Mix well. Pat into 9 1/2 to 10-inch square pan (at least 2-inches deep). Bake at 375° until sides pull away, approximately 1/2-inch (about 1 to 1 1/2 hours).
Partially cook asparagus; drain. Place in a greased baking dish. In a skillet over medium heat, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.	In bowl, mix soup, mayo, lemon juice and curry powder and pour over chicken. Cover and bake for 40 minutes at 375°, until chicken is tender. Sprinkle with cheese and let stand for 5 minutes.
Mix all ingredients in a large bowl and chill for 1 1/2 to 2 hours and serve. Use 1/2 watermelon as serving bowl.
Drain pineapple; reserve juice. Add enough water to the juice to make 2 1/2 cups. Combine brown sugar, cornstarch and ginger. Gradually stir in the 2 1/2 cups juice with the vinegar and soy sauce. Microwave on High for 10 minutes, stirring every 2 minutes until desired thickness. Add pineapple, green pepper strips, onion, carrots and chicken; cover and place back in the microwave on High for another 20 minutes or until the vegetables are tender-crisp, stirring every 5 minutes. Serve with hot, cooked rice. Yields 6 servings.
Saute mushrooms and onions. Add enough flour to make a roux. Slowly add chicken broth then half and half, stirring constantly. Add seafood (I suggest precooking seafood in case milk doesn't get hot enough to cook completely; I precook in the microwave). Cook very slowly, do not boil. Since the seafood is precooked it is only necessary to simmer to get the bisque good and hot.
Cream shortening and sugars together; add rest of ingredients. Drop by 1/2 teaspoon onto lightly greased cookie sheet. Bake at 400° for 12 to 15 minutes.
Preheat oven to 400°. Butter a 2-quart shallow baking dish and spread the cooked spaghetti in it. Stir the nutmeg and sherry into the warm Veloute Sauce and set aside. Melt the butter in a skillet; add the mushrooms and cook, stirring until soft. Spoon half the sauce over the spaghetti. Place the chicken/broccoli and mushrooms on top and spoon on the remaining sauce. Sprinkle with the grated cheese and bake for 30 minutes.
Line jelly roll pan with aluminum foil. Place saltine crackers in single layer until pan is full. Combine brown sugar and butter; microwave 4 minutes on High. Stir thoroughly and pour over crackers. Bake at 350° for 20 minutes. Remove from oven and cover with chocolate chips. As chips melt, spread with spatula and sprinkle with chopped pecans. Chill for 30 minutes. Break into small bite size pieces.
Combine first 5 ingredients in bowl to make a dressing. Combine last 4 ingredients in a large bowl and add dressing. Toss to coat.
Spray Bundt pan with Pam; add nuts in and press them down. Mix remaining ingredients and pour over nuts in pan. Bake at 325° for 1 hour.
Remove fat from chops. Place on medium size skewers after cutting meat up. Roll meat on the skewers in flour. Brown in small amount of oil. Place meat in a covered dish. Add wine or chicken broth to the dish, about 1/2-inch. Bake at 350° for 1 1/2 hours. Check to see that liquid does not cook away. If so, add more. Cook until tender. Enjoy!
Place popped corn into zip top bag and seal. With rolling pin, crush popped corn to medium fine consistency. Set aside. In a medium bowl, blend processed cheese, cream cheese and black olives until smooth. Shape cheese mixture into ball. In a shallow dish, combine crushed popcorn with chili powder or paprika. Roll cheese ball in mixture until completely coated. Garnish with tortilla chips. Makes one 5-inch ball.
Brown beef with 1 tablespoon onion, green pepper and garlic. Drain grease. Add Mexican tomatoes, oregano, chili powder, salt and pepper. Cover and simmer for 15 minutes.
Empty 12 ounces cottage cheese in blender. Take sharp knife and chop wieners on top of cheese. If your fingers are not bleeding from chopping wieners, cut dill pickle in small pieces on top of previous goodies. Now, put jalapenos in mixture. Then add the seasoned salt and the vinegar. Almost forgot, add the low-fat mayonnaise. Put blender container on the electric mechanism and turn on to about speed 4. As the mixture begins to mix, use a spatula to help the mixture. Caution: Do not get spatula too far down. You might have some metal in mixture. When all mixture is same color, stop blender. If your spatula is still intact, get a handful of crackers. Put on mixture and eat until full.
Mix cake mix, pecans and melted butter. Beat 1 egg in a large bowl. Pour into long cake pan; flatten in pan. Mix in a large bowl the powdered sugar, cream cheese and 2 eggs. Spread on top of cake mix. Bake at 350° for 45 to 50 minutes until golden brown. Let cool overnight. If during the day, 2 to 3 hours before cutting.
Cook sugar, water and Karo at 260°. Beat egg whites until stiff. Pour sugar into egg whites in slow stream. Add vanilla and beat until shine goes away (5 to 10 minutes). Finish by hand. Add pecans and drop onto waxed paper.
Spray 10-inch cast-iron skillet with cooking spray and heat on medium heat. Have all ingredients at room temperature. Mix together the flour, sugar, salt, eggs, milk and 1 teaspoon butter; pour all at once into heated pan. Lay apple slices on top of mixture, arranging in an attractive pattern, completely covering the batter. Mix brown sugar and cinnamon and sprinkle on top of apple slices. Drizzle 1 tablespoon butter on top. Bake in 400° oven for 15 to 20 minutes or until pancake puffs up. Cut into wedges and serve while warm.
Boil hen in salted water until tender enough to strip from bone. Cool hen; strip meat from bone. Boil spaghetti according to directions, using enough broth from hen to cover. Simmer celery, onion, pepper and garlic until tender. Combine with meat and spaghetti. Add cheese and other ingredients; mix well and moisten with enough broth to make the mixture slightly "soupy." This will keep well in refrigerator or freezer. Reserve the rest of the chicken broth to add to mixture if you plan to store in refrigerator or freezer. Serves 12 to 15.
Sift first 7 ingredients together. Beat eggs; add sugar, molasses and oil; mix until creamy. Add flour mixture and cream well. Last, dissolve soda in boiling water and stir into mixture. Bake in a greased and floured 9 x 13 x 2-inch pan at 350° for 35 minutes. Cool; cut in squares.
In covered saucepan, simmer cranberries in water for 20 minutes or until tender. Press through a sieve or cheesecloth. Return to saucepan. Add apples; cover and simmer 35 to 40 minutes or until apples are tender but firm. Add sugar. Simmer for 5 minutes, stirring occasionally to keep from sticking. Serve hot or cold. Makes 8 to 10 servings.
Mix all ingredients together and place in an oven proof pan. Bake at 350 F for 10-15 minutes or until cheese melts. This may also be cooked in a microwave oven until it is heated through.
Cook sausage over low heat in a large skillet, pouring off grease, now and then, and stirring to crumble meat. Add onion, bell pepper, celery and cook for 5 minutes. Stir in soup and cooked rice. Pour into casserole dish, cover and bake at 250° for 30 minutes.
Mix first 7 ingredients above and chill until firm. Mix next 4 ingredients and cook until thick. Cool and spread on firm jello. Mix last 2 ingredients and spread over cooked mixture. Grate 1/2 cup cheddar cheese and spread over top of mixture and chill.
Boil chicken breasts until done and pick from bone (set aside). Melt in a pan the Cheez Whiz, margarine and mushroom soup. Mix broccoli, celery, onion, rice and chicken in a casserole; pour melted Cheez Whiz, margarine and soup over it. Bake at 350° for 15 to 20 minutes.
Preheat oven to 375°. Cook bacon. Drain grease and set aside. Chop tomato and onion in large cast iron frypan. Brown hash browns. Line frypan with hash browns. Layer bacon on hash browns. Combine milk and egg and scramble mixture. Pour egg and milk mixture over potatoes and bacon and cook until mix starts to firm up on bottom. Add all other ingredients and bake until firm. Test with toothpick. Serves 6.
For dressing, combine the sour cream, lemon juice, honey and cinnamon. Toss the fruit together, then spoon into a sherbet or dessert glass. Spoon dressing over fruit. Serves 3.
Brown ground beef and onion in small amount of fat in skillet. Sprinkle with salt and pepper. Break up with fork. Combine biscuit mix and milk. Stir to blend. Roll out on floured board 1/4-inch thick. Drain excess fat from meat mixture. Spread meat mixture evenly over dough. Roll up jelly roll fashion. Moisten edges of dough and seal edges securely. Brush top with butter. Bake at 450° for 10 minutes. Mix soup with 1/3 can of milk and peas. Heat thoroughly. Pour over and serve with beef roll, sliced.
Combine all 3 ingredients; mix well. Store in airtight container until needed. Use about 1 tablespoon per cup of hot water. Makes about 32 servings.
Cook flour and milk in a saucepan, stirring constantly. Cook until thick. Cool.
Preheat oven to 350°. Melt margarine in a small, heavy-bottom saucepan. Stir in flour and cook for a few minutes, until golden. Add milk and stir with wire whisk until sauce is thickened. Remove from heat. Pour a small amount of the sauce into the bottom of a greased 2-quart casserole. Layer potatoes, onion and white sauce in casserole. Place pork chops on top of potato mixture. Cover and bake for about 1 1/4 hours. Remove cover and bake 15 minutes more or until potatoes are tender. Serves 4.
Mix cake mix, oil and oranges with juice. Add eggs, 1 at a time, beating after each one. Pour batter into 2 (9-inch) greased cake pans. Bake at 325° for 30 minutes or until it tests done. Cool. Combine pineapple, juices, pudding mix and whipped topping. Spread over cake and between layers. Refrigerate until ready to serve.
Cook macaroni as directed on box. Rinse macaroni. Mix ingredients together and top with Italian dressing to taste.
Mix ingredients in a bowl. Turn mixture out into a ball and roll out to 1/4-inch thickness. Add cinnamon while rolling out mixture to prevent it from sticking. Use holiday shaped cookie cutters to make ornaments. Use tip of pencil to make small holes in tops of ornaments to hang them up later. Let ornaments dry on tray for several days, turning them over with a spatula twice daily.
In skillet, combine butter, sugar, vinegar, water and salt. Bring to a boil, stirring. Add cabbage; cover and cook for at least 10 minutes. Add apples, if desired. Cook another 10 minutes. Yields 6 to 8 servings. Keeps well under refrigeration.
Melt the cream cheese, sugar, salad dressing and lemon juice over a low heat to soften. Mix with the grapes and marshmallows, chill and serve.
Dot chicken with butter. Mix dry ingredients and sprinkle over chicken. Don't cover or turn chicken. Bake 3 hours at 300°. Its SO GOOD.
Preheat oven to 400°. Cream the shortening and sugar. Add eggs and vanilla; mix again. Mix in oatmeal, Rice Krispies and coconut. Sift flour, baking soda, baking powder and salt; mix in. Make into small balls. Place onto ungreased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake for 10 minutes.
Cook until thick. Pour over row of bananas, then row of vanilla wafers in bowl or pan. Cover with beaten egg whites and brown.
Beat egg slowly for 1 minute; add sugar. Beat until smooth. Set aside. Mix other ingredients together. Fold into first mixture. Pour into greased and floured pan. Bake in 350° oven for 30 minutes. Good with vanilla ice cream.
Note: Prepare quantity of dressing and dove according to amount of people being fed. If feeding 6 or more, increase nuts and applesauce.
Pour in a 9 x 13-inch greased casserole dish. Bake 50 minutes at 325° or until top is brown. Don't salt.
Brown the meat; drain excess fat. Add the next 7 ingredients. Simmer uncovered for 30 minutes. Cook noodles; drain and rinse. Combine remaining ingredients except Mozzarella cheese.
Mix flour with meat. Brown and cook until tender in 1/4 pound butter. Add salt and pepper. Cook 2 cups rice according to directions. Add rice and beaten eggs to meat; add soups. Melt 3/4 pound butter; add cracker crumbs. Line pans with crumb mixture, saving some for the top. Put sliced almonds on top. Bake 1 1/2 hours at 350°. Use a 9 x 13-inch pan and an 8 x 11-inch pan. Serves 20. Freezes well.
Drain tomatoes; save juice. Put tomatoes and jalapenos in food processor. Add tomato juice for moisture, a little at a time, to desired mixture. Saute onions, celery and peppers in olive oil until tender. Do not overcook. Let cool. Mix all ingredients. Pour into jars and seal. Make about 4 to 5 quarts.
Bake chicken breasts and then cut into small pieces (squares).	Cut up celery and oranges and add to chicken, then add pineapple.	Use mayonnaise, enough to hold together the ingredients. Top with almonds. Let stand for several hours before serving. Serve with banana slices (halves lengthwise) topped with crushed salted nuts. Arrange banana slices on side of plate with salad in the middle.	Cheese biscuits go very well with this.
Put marshmallows and milk in saucepan over a slow fire and heat until marshmallows are melted. Do not boil. Cool. Add whipped cream, nuts and pineapple and stir well. Pour into a dish lined with vanilla wafer crumbs. Refrigerate to chill.
Boil sugar and water until there is a crackling sound in water. Slowly pour into stiffly beaten egg whites. Add nuts and vanilla. Beat until it holds in peaks. Pour onto a buttered platter.
Mix everything together except jam. Line a mold with Saran Wrap. Heat jam until melted and pour into mold, then add cheese mixture. Cover and refrigerate. Flip it out of the mold onto a plate. Serve with Wheat Thins.
Mix together. Put in casserole dish. Bake at 325° for 30 minutes.
Cook broccoli as directed on bag. Drain well. Melt half-stick of butter and mix with cheese. Mix this into cooked broccoli. Place in 2 1/2-quart casserole dish. Top with crushed Ritz crackers and half stick of melted butter. Bake at 350° until bubbly, about 30 minutes.
Mix crumbs, sugar and butter together. Press into bottom of a pan. Combine corn syrup and peanut butter and set aside. Put half the ice cream on top of the crust and then drizzle with half of the syrup mixture. Then add the remaining ice cream and syrup mixture. You can drizzle chocolate syrup on top, if desired, and sprinkle with peanuts. Cover with aluminum foil and freeze. Remove from freezer 15 minutes before serving.
Heat oven to 375°. Grease 8-inch square baking pan. In medium bowl, combine baking mix and cocoa; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan. In small bowl, combine remaining sweetened condensed milk, remaining 1/2 cup syrup and hot water. Pour liquid mixture carefully over top of mixture in pan. Do not stir. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 15 minutes. Spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with whipped topping or ice cream. Refrigerate leftovers.
Mix all ingredients together in a large bowl. Be sure to drain spinach very well. You can squeeze it dry by hand to get all the water out. Refrigerate.
Coat an 8-inch square pan with vegetable cooking spray. Put peanut butter, chocolate chips and butter in a 3-quart microwave-safe bowl. Microwave, uncovered, on High 2 to 2 1/2 minutes, until butter melts and chocolate chips look soft and glossy, but still retain their shape. Stir until smooth, then stir in marshmallows. Microwave on High 45 to 60 seconds. Marshmallows will be slightly melted. Stir to mix, then stir in cereal until well blended.
Bake pie shell 10 minutes at 375°. Layer tomatoes in pie shell and sprinkle with dry ingredients. Combine mayonnaise and cheese. Spread over top of pie. Bake 350° for 35 minutes.
Mix rum, cream of coconut and pineapple juice in blender for 30 seconds. Pour into glasses filled with cracked ice and garnish with pineapple spears. Yields 4 to 6 servings.