HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place heaping tablespoon of tunafish on slightly toasted bagel. Put tomato slice on top of tuna. Place cheese slice on top of tomato. Place in toaster oven, until cheese is melted. Enjoy this refreshing bagel for lunch or even a snack.
In a large bowl, break lettuce into bite-size pieces. Add drained vegetables, then cheese or ham or both, if you wish. Mix mayonnaise, milk and sugar. Pour over salad. Toss lightly, coating all. Serve with a roll and beverage for a nice lunch. Makes enough for a picnic. Store leftover in refrigerator. Keeps well.
Heat oven to 350°. Over very low heat, melt chocolate. Cool slightly. In food processor puree all ingredients except chocolate until smooth. Add melted chocolate. Blend well. Pour into lightly buttered 8-inch pan. Bake 20 to 25 minutes or until just set. Makes 16 squares. May be sprinkled with powdered sugar.
Add oil to flat roasting pan, enough to cover bottom of pan. Rolling chicken pieces in oil, arrange evenly in pan. Sprinkle first garlic powder lightly over chicken, lightly salt then sprinkle dried chopped oregano (enough so that each piece has several chopped pieces). If dried oregano is used sprinkle lightly over each piece of chicken. Oven fry at 350° for 40 minutes. While chicken is cooking, squeeze 2 to 3 lemons, strain after 40 minutes of chicken being cooked, spoon lemon juice over each piece of chicken. Cook about 10 to 15 minutes more. Serve hot.
Preheat oven to 350°. In lightly greased 13 x 9-inch baking pan, arrange bread slices into two layers.
Saute onion and carrots. Cook rice per directions on box. Add sugar; saute fruit and nuts and put sauteed items on top of the rice.
Boil raisins and water on stove. Cream together oleo and Crisco. Add sugar, flour, baking soda, baking powder, salt and cinnamon. Add remaining ingredients. Bake at 375° for 12 minutes.
Cut up bacon into thirds. Place 1 or 2 (depending on size) water chestnuts in a piece of bacon and roll-up. Secure with a toothpick. Place on broiling pan. Bake at 400° for 20 minutes or until bacon is crisp. Remove and put in casserole dish. Mix ketchup and sugar. Pour mixture over bacon wraps. Heat in oven to warm. Remove. Can leave in casserole dish or remove pieces to other dish for serving.
Cook chicken in oil in a large nonstick skillet over medium-high heat until no longer pink, 5 minutes. Add red pepper. Cook until chicken is cooked through and pepper is tender-crisp, 8 to 10 minutes. Add broccoli and milk; cook, stirring, until heated through. Serve over toast.
Mix all ingredients, except butter and crackers. Place in baking dish. Crumble crackers and place on top of casserole. Pour melted butter over crackers. Bake at 350° for 30 minutes.
Arrange fruit on 12 wooden skewers. Spread margarine evenly on both sides of pound cake. Mix sugar and cinnamon, sprinkle over cake. Place cake on grill over hot coals or on rack of broiler pan. Heat on both sides until lightly toasted. Cool. Serve with cool whip and fruit kabobs.
Blend all in blender (except noodles) until liquid. Cook trio noodles in salt water. Rinse with cold water. Pour liquid over noodles and refrigerate. Let salad marinate for 1 hour or more.
Soften gelatin in water for 5 minutes. Stir nonfat dry milk into skim milk in saucepan. Heat to simmering. Add softened gelatin. Stir until gelatin is dissolved. Add vanilla and sugar. Chill until mixture begins to thicken. Beat with electric mixer until very thick and light. Serve on fresh fruit. Topping can be stored in refrigerator or can be frozen. Makes 2 cups topping. Contains 5 calories per tablespoon.
Mix all ingredients well. Bake in 13 x 9-inch pan at 350°.
Mix powdered sugar with mashed potatoes. Add vanilla and mix until it is like pie dough. Roll out in shape of pie crust with a rolling pin. Spread with peanut butter. Roll up small and cut in slices, about 1/2-inch thick. Place on large platter and put in refrigerator until chilled.
In medium saucepan combine all ingredients. Bring to a boil, then simmer, stirring frequently, for 10 minutes.
Place chicken on grill fat side down. Sprinkle with garlic salt or powder. Grill 15 to 20 minutes. Turn and sprinkle with garlic salt or powder. Grill 15 minutes longer.
Combine the chocolates, sugar, milk and cream in a saucepan over medium heat. Stir frequently with a wire whisk or wooden spoon until the chocolate melts and the sugar dissolves. Heat until just under the boiling point. Remove from the heat and beat in a blender or with a rotary beater until smooth and frothy. Add the vanilla and serve hot.
Saute onion and mushrooms until tender. Add spinach and ham, cook until moisture is evaporated. Cool slightly; Beat eggs, add cheese and mix well. Stir into spinach mixture and add salt and pepper to taste. Spread in 9 inch pie pan or Quiche dish. Bake in 350 degree oven for 40 to 45 minutes. Serves 8.
In a large pot, combine all ingredients and boil hard for 20 minutes. Reduce heat and simmer 45 minutes longer or until peas are tender. Strain soup through a fine sieve and reheat. Taste for seasoning. Add salt and pepper as needed. Serve hot with warm bread, if desired.
Preheat oven to 350°. Use kitchen scissors and cut tortillas in half (2 at a time, if you prefer) and cut each half into 3 wedges. Place wedges on baking sheet sprayed with nonstick cooking spray. In small bowl mix together cinnamon, sugar and Molly McButter. Generously sprinkle wedges with sugar mix. Spray nonstick cooking spray very lightly. Bake at 350° for 12 to 13 minutes. These burn easily so watch carefully. One gram fat and 119 calories per serving.
In a 2-quart saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed. In skillet over medium heat in 1 tablespoon oil, cook carrots and onion until vegetables are tender. Remove to bowl. In same skillet in 3 tablespoons oil, cook mushrooms until brown and all liquid has evaporated. Stir in carrot mixture. Prepare noodles as label directs; drain.
Beat all ingredients together. Pour into a 1 1/2-quart casserole. Bake 50 to 60 minutes in greased casserole. Test with knife. When knife is clean, it's done.
Mix all of the ingredients. Top with paprika and bake in a 350° oven for 30 minutes. Serve with crackers or chips.
Roll in ball. Put in refrigerator and chill. Roll in 1/2 cup pecans, chopped fine.
Place all sliced vegetables in baking dish. Mix all other ingredients; toss lightly. Bake at 350° until tender. Makes 4 servings.
Cook rice according to directions. Add all other ingredients, except cheese and crumbs. Mix well. Pour into baking pan (9 x 13-inch). Cover with grated cheese and buttered crumbs. Bake at 350° for 30 minutes. Can be prepared the day before and refrigerated. Save buttered crumbs to sprinkle over casserole just before it goes into oven. Serves 12 to 15.
Melt chocolate bars in double boiler or in microwave oven. Put Cool Whip in bowl large enough to stir. Add melted chocolate to Cool Whip and fold to mix well. (Do not stir vigorously or Cool Whip will lose its volume.) Pour into graham cracker crust and chill. Keep refrigerated.
Mix all ingredients thoroughly. Store in a tightly capped jar or in a salt and pepper shaker. Use at your table instead of salt. This is especially good on fresh pork, poultry, beef, carrots, squash, sweet potatoes, beets and corn.
Prepare asparagus and mixed vegetables according to package directions. Cook meatless patty in microwave or on stove top according to directions; crumble. Heat rice and add sauce and stir. Place rice in a bowl; mix in patty crumbles and all vegetables. Add salt and pepper if desired. Makes one serving.
Bake cake by directions; poke holes in top of cake. Mix cream of coconut and milk. Pour over top of cake. Top with Cool Whip and coconut flakes.
Mix fruits in baking dish. Cover with dry cake mix and nuts. Melt butter and pour on top. Bake for one hour at 350°.
In a screw-top jar, combine olive oil, vinegar, garlic and salt. Cover. Shake until well blended. Chill until serving.
Pare and quarter cukes. Remove seeds. Cut in cubes. Chop onions and red peppers. Put in kettle with the rest of the ingredients. Pour vinegar over mixture and mix well. Mix turmeric, sugar, mustard seed, celery seed and salt and add to kettle. Mix well	and cook slowly at simmering temperature until pieces are tender and can be pierced with fork. Put in jars and seal.
Brown beef, onion, peppers and mushrooms; drain. Then season with salt and pepper. Add spaghetti sauce and simmer. When shell macaroni is done cooking, pour in casserole dish, then add beef mixture. Top with cheese and pepperoni slices. Bake in a 350° oven for 15 to 20 minutes or until edges are browned.
Mix pudding mix and milk in a large bowl. Mix on low speed with mixer until thick. Add the sour cream and mix well for 2 minutes. Fold in Cool Whip until well blended. Place a layer of wafers in the bottom of a large deep bowl, then a layer of sliced bananas, a layer of pudding mixture and continue to layer in this order. Top with vanilla wafer crumbs. Refrigerate until ready to serve.
Cream the butter. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture with milk, Mix until blended well. Stir in flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden toothpick inserted in the middle of cake comes out clean.
Mix in large bowl dates, sugar, butter and water. Stir until butter melts. Cool. Stir in the egg, soda, flour, nuts and rum. Put in a buttered loaf pan. Bake 50 minutes or until toothpick comes out clean in a 350° oven. For a sweeter bread, double nuts, rum and sugar. Great served with cream cheese. Slices best when allowed to sit overnight.
In skillet cook beef and onion. Stir in flour, salt, pepper and mushrooms, cook 5 minutes, stirring constantly. Remove from heat. Stir in soup, simmer 10 minutes. Stir in sour cream. Serve over noodles.
Mix the cream cheese and milk until creamy. Add hot juice to Jell-O. Stir in cream cheese until dissolved. Chill until it starts to thicken (about 7 minutes). Add Cool Whip and nuts. Chill in a large mold pan until firm.
First squeeze the lemon over the chicken. Put butter or margarine in a large skillet and fry the entire chicken 5 minutes on each side.
Mix together. Pour into pan lined with wax paper. Leave in refrigerator 48 hours.
Cream the first 4 ingredients. Add the next 5 ingredients. Mix and chill for easier rolling. Roll on floured surface and cut with cookie cutters. Bake at 350° for 8 to 10 minutes.
Cut peppers into strips. Cut cheese into strips. Wrap peppers around cheese and dip in batter. Fry in deep, hot grease. May use either hot or sweet peppers.
Cook spaghetti; drain and cool. Mix spaghetti, Italian dressing and Kroger salad seasoning. Cut tomatoes, onions and green pepper in small pieces and add to spaghetti. Keep refrigerated.
Blend cream cheese with sugar. In another bowl, mix together pineapple, strawberries, bananas, nuts and Cool Whip. Combine the two mixtures. Pour into a loaf pan. Cover and freeze. Slice and serve.
Cream the sugar and butter until light and fluffy. Beat in eggs, one at a time. Add vanilla to milk. Fold in flour alternately with milk, making about 4 additions of each. Pour into 8-inch greased pans. Bake in preheated 350° oven for 25 to 30 minutes. Serve with joy! Yields two 8-inch layers.
Combine flour and baking powder in a bowl. Make a well in the center and add remaining ingredients. Mix with fingers or fork until ingredients are well blended. Roll on a floured board as thinly as possible. Let dry for one hour. Cut in strips the width of noodle you want. Then stack strips and cut. Let dry. Can be frozen.
Sift together the flour, baking powder and spices. Add raisins and oats. In a separate bowl, mix the applesauce, eggs, oil and sweetener. Beat well. Add the two mixtures together. Drop by teaspoonfuls on a nonstick cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all ingredients in a saucepan and bring to a boil. The sauce is ready for the chickens. There is enough sauce for 3 chickens.
Saute bacon and onion until bacon in crisp. Stir in remaining ingredients. Spoon mixture into a 2 1/2-quart casserole dish. Bake at 325° for 1 1/2 hours.
Mix first 5 ingredients. Add eggs and apple pie filling (chopped some). Add oil and vanilla. Mix well. Add dates and nuts. Bake in Bundt pan 40 to 45 minutes in 350° oven.
Cube bread. Layer bread and cheese. Combine eggs, milk and mustard and pour over the top of bread and cheese. Let stand at least 1 hour or overnight in refrigerator. Bake at 350° for 1 hour.
Mix all ingredients in mixing bowl. Bake at 350° for 50 minutes or until done.
Heat oven to 350°. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan. Press dough over bottom of pan and one inch up on sides to make crust. Press perforations and seams well. Combine in large bowl the eggs, milk, cheese and seasonings; mix well.
Slice onion and potatoes in thin slices. Place alternating in a buttered casserole dish. Mix soup and milk; pour over potatoes and onion. Bake at 350° for 1 hour or until tender. Makes 6 servings.
Cut zucchini in half, lengthwise, and slice diagonally in 1/2-inch pieces. In skillet, brown chicken in shortening. Pour off fat. Add soup and seasonings. Cover and cook over low heat for 30 minutes, stirring occasionally. Add zucchini and tomatoes; cook 15 minutes more. Serves 4.
In a mixing bowl, combine corn syrup, softened butter or margarine and peppermint extract. Add powdered sugar, about 1 cup at a time, stirring until well blended.
Mix the margarine, flour and 3/4 cup pecans together. Spread in 9 x 13-inch pan. Bake at 350° for 15 minutes; cool.
Make pudding according to package directions and let cool. Add pudding to cake mix; add 2 eggs and 3/4 cup oil. Mix with mixer. Pour into 9 x 13-inch cake pan. Top with butterscotch chips and pecans. Bake at 350° for 35 to 45 minutes.
Mix all ingredients before adding crackers.	Bake at 375° for 1 1/2 hours. Ovens vary; check temperature.
Melt cheese and butter in a saucepan over low heat. Mix well. Stir in sugar, cocoa and vanilla. Beat at medium speed until well mixed. Stir in pecans. Spread in 7 1/2 x 12-inch buttered pan.
Combine all ingredients in a 2-quart, buttered casserole and refrigerate overnight. Cook for 30 to 45 minutes at 325°. If desired, you may add onion, sausage, peppers, tomatoes, etc. (cooked). Great for a crowd for breakfast. Just double the recipe.
Cook water, sugar and cornstarch until clear. Add jello; cool slightly. Add fresh strawberries. When mixture is cool, put in pie shell and chill. Serve with whipped cream.
Dissolve Jell-O in boiling water. Stir in cranberry sauce. Chill until partially set. Add celery or cauliflower and nuts or bananas. Pour into a 4-cup mold and chill until firm.
In a large bowl mix eggs, soup, cheese, cooked onions and shrimp. Mix well. Pour in unbaked pie shell. Bake at 350° for about 50 minutes. Test for doneness, when center springs back at touch of your finger.
Cream butter and sugar. Stir in cooled, melted Baker's chocolate. Add eggs, one at a time, beating at high speed for 5 minutes after each addition. Fold in Cool Whip. Pour into a baked 9-inch pie shell. Chill until firm (about 2 hours) or freeze.
Combine biscuit mix, milk and almond extract. Turn out onto floured surface; knead gently 8 to 10 strokes. Roll dough to 12 x 7-inch rectangle. Spread with butter. Mix sugar and cinnamon; sprinkle over dough. Roll up, starting with long side; seal seam. Cut into 1-inch slices. Place on greased baking sheet. Flatten slightly with palm of hand. Make large depression in center with fingers. Bake at 375° for 12 to 15 minutes. Spoon 1 tablespoon preserves into center of each. Makes 12 rolls.
Put squirrels in large pot; cover with water. Add 1 teaspoon salt, pepper, onion and celery. Cook 1 to 2 hours. Remove squirrel. Strain broth; discard onion and celery. Put broth back in pan; add bay leaf and 2 teaspoons salt. Add all other ingredients. Remove squirrel meat from bones and cut into bite size pieces. Add to stew. Cook 2 hours. (Remove bay leaf before serving.)
Pour boiling water over oats and let stand. Mix sugars, oil and eggs. Add oatmeal mixture and then add flour, cinnamon and salt. Bake 35 minutes at 350°.
Combine all ingredients and mix well. Bake at 350° for about 20 minutes. Should be moist and chewy.
Mix crushed pretzels, melted butter and sugar together. Press in bottom of 8.5 x 11 casserole dish. Bake at 350° for 10 minutes. Let cool completely. Cream the cream cheese; add powdered sugar. Mix well and fold in 1/2 of the Cool Whip. Spread over crust.	Mix jello and 1 cup boiling water. Add strawberries and pour over second layer. Chill 1 to 2 hours. Spread remaining Cool Whip on top.
Mix all ingredients until blended. Grease and flour Bundt pan. Pour cake mixture into pan and bake in preheated 350° oven for 50 minutes or until done.
Mix together and cook in 200° oven for 1 1/2 hours. Stir.
Beat egg yolks until lemon colored. Slowly blend in milk; add lime juice and mix. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar slowly until egg whites peak. Fold 6 tablespoons meringue into the filling mixture. Pour into pie crust. Top with remaining meringue and bake in slow oven (330°) until golden brown, approximately 30 minutes.
Vegetables may be cooked before adding to chicken and stock. Cook all ingredients, stirring continually to prevent scorching.
Layer hash browns in a 9 x 13-inch pan. Cover with chicken. Mix soup, onion, garlic powder and sour cream. Pour over chicken and bake at 350° for 50 to 60 minutes. This is a low-fat recipe.
Beat cream cheese and sugar until smooth. Add salt and vanilla. Mix. Add eggs one at a time. Mix well after each one. Spoon into 1 1/4-inch mini muffin pans, filling almost full. Bake at 325° for 30 minutes. Cool in pans for 5 minutes. When cool, cover and refrigerate. Lasts up to 5 days. When served, top as desired.
Combine flour and baking soda. In a large bowl, beat until fluffy: butter, sugars, vanilla, pudding and eggs. Gradually add flour mixture. Mix in chocolate chips; add small amount of milk of mixture seems dry. Bake at 350° for 10 minutes.
Tastes like a combination of pesto and hummus. It will keep its fresh flavor for several days. Add salt just before serving.
Dice onion, pepper and carrots. Mix oil, vinegar and sugar. Shake well in a jar and pour over cabbage mixture. Will keep more than 3 weeks in refrigerator.
Crush uncooked noodles. Add cabbage, sunflower seeds, almonds and green onion tops. Mix oil, vinegar, sugar and seasoning packet that comes with the noodles. Add to vegetable mixture. Toss well and refrigerate.
Mix flour with butter and chopped nuts. Put in bottom of lightly greased 13 x 9-inch pan. Bake at 325° for 25 to 30 minutes. Combine cream cheese and sugar. Spread over cooled crust. Mix pudding with milk. Pour over cheese mixture. Top with whipped topping. Refrigerate. Serves 6 or more.
Drain seafood. Combine all ingredients in a large casserole. Cover and bake in a moderate 350° oven for 1 hour. Serves 8 to 10.
Combine cucumbers, onions and peppers in a large bowl. Sprinkle with a quarter cup canning salt and cover with cold water. Let stand 2 hours.
In a small bowl, beat the cream cheese, brown sugar and vanilla until smooth. Spread mixture onto a small serving plate. Top with nuts. Serve with apples. Yields 6 servings.
In double boiler, melt butter; stir in flour. Add milk slowly, stirring constantly until smooth. Continue stirring while sauce is thickening, add 3/4 teaspoon salt and 1/4 teaspoon pepper.
Drain carrots; mix all other items and then add carrots. Better if made a day before using.
Combine pineapple, apples, pear, banana and strawberries in bowl. In another bowl, mix maple syrup and apple juice. Mix maple syrup mixture into the apple mixture. Toss lightly to moisten all fruit pieces. Cover and let stand 30 minutes in refrigerator.
Place on greased pan and cover with dried beef. Add 1 can cream of mushroom soup (undiluted). Place strips of bacon on top. Cover and bake at 300° for 2 1/2 hours.
Dissolve yeast in warm water. Add sugar, salt and oil. Add flour; mix and roll out. Cut. Put in greased pan and let rise about 45 minutes. Bake at 425° for 10 to 12 minutes.
Peel onion and core out center. Rub the onion inside and out with vegetable oil, corn oil or olive oil. Fill the cavity of the onion with Season-All, lemon pepper, barbecue sauce and butter. Wrap in Reynolds Wrap and place on grill for about 30 minutes.
Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt in an 8 x 8 x 2-inch square baking pan. Stir in water, oil, vinegar and vanilla; mix completely. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Dust with powdered sugar, if desired.
Remove crust from bread. Butter each slice. Cut bread into small cubes into large bowl. Add onion and eggs. Refrigerate overnight. Add crabmeat, shrimp, celery and mayonnaise. Mix well. Cover. Refrigerate 3 to 4 hours. Serve and enjoy. Delicious!
Put steak in casserole and add water; bake in a 350° oven for about 1/2 hour, basting every 10 minutes. Remove from oven; sprinkle with salt and pepper and cover with a layer of sliced onions and sprinkle with salt. Bake 15 minutes longer. Cover with layer of tomatoes (the solid meats of 1 can of tomatoes will serve). Bake again 15 minutes. Remove from oven; sprinkle cheese over the top and place in the oven until the cheese is melted. There will be a thick gravy deliciously flavored with onions and tomatoes and the steak will be very tender.
Soak gelatine in 1/3 cup water. Beat egg yolks until light yellow color; add 1/3 cup sugar and lemon juice. Cook in top of double boiler until light and fluffy. Add gelatin and remove from heat. Beat egg whites until stiff. Add 1/3 cup of sugar and add to cooked mixture. Pour into baked pie shell and refrigerate. Cover with Cool Whip and serve.
Mix ingredients together, pour into a well-greased loaf pan. Bake in 350° oven for 45 minutes.
In an ungreased pan, sift flour, sugar, cocoa, soda and salt. Make three holes in mixture. In hole #1 put oil. In hold #2 put vinegar. In hole #3 put vanilla. Pour water over all; stir with fork and mix well. Bake 30 minutes at 350°.
In Dutch oven, heat to boiling cream of chicken soup, 2 cans of water and salt and pepper to taste. Tear biscuits into small pieces and place in soup mixture. Add chicken. Reduce heat and simmer for approximately 15 to 20 minutes.
Drain fruit well in a bowl. In a separate bowl mix package if instant pudding with 2 cups of milk and fold in small container of sour cream. Fold in the fruit. Serve same day.
In saucepan, combine chocolate, milk, 1/4 cup butter, sugar and salt. Boil for 3 minutes, stirring constantly. Let cool for 30 minutes. Add vanilla.
Beat eggs and sugar till light, add milk and cooled shortening. Sift dry ingredients and add to first mixture and mix well. Chill dough. On lightly floured board roll 3/8 inch thick and cut. Let stand 15 minutes. Fry in fat.
Drain peaches, reserving 3 tablespoons syrup. Cut peaches in small pieces. Place in large bowl. Combine cornstarch and 2 to 3 tablespoons sugar. Add 3 tablespoons reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and vanilla. Pour over peaches and stir until peaches are coated.
Brown hamburger, chopped onion and salt together. Drain. Cook egg noodles as directed on package. Mix hamburger and egg noodles with other ingredients. Put in 13 x 9-inch pan and cook for 30 minutes at 350°. Before you put in oven, sprinkle with cracker crumbs.
Mix and bake at 350° for 40 to 45 minutes. After baking, melt 4 to 5 slices of cheese on top.
Brown hamburger and taco seasoning, then cool. Don't mix all together until time to serve! Will get soggy if sets too long!
Sift together dry ingredients. Combine pumpkin, sugar, buttermilk and eggs. Add softened butter; beat until well blended. Stir in nuts. Bake in a well-greased and floured loaf pan for 1 hour at 350°.