HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and drain broccoli, cut into bite-size pieces. Chop boiled eggs and water chestnuts. Add to broccoli along with onions and olives, toss with enough Ranch dressing to coat well. Refrigerate for several hours or overnight before serving.
Melt margarine. Pour into corn mix. Combine all other items; mix well. Bake in a casserole dish for 35 to 40 minutes at 350° until done.
Peel and slice potatoes, celery and carrots. Cover with water; boil until tender. Add milk and onion flakes. Stir in noodles. Stir constantly until noodles are tender. Add butter (margarine) on top of heating soup. Total cooking time from start to finish: 40 minutes.
Combine chicken, vegetables and soups in a bowl. Transfer to a greased 9-inch square pan.
In blender or food processor, combine all ingredients until well blended. Chill overnight before serving for best taste. Serve with assorted crackers and party breads, pita or pretzel chips.
Parboil the potatoes until nearly done. Cut them up and place in a casserole with the sour cream and soup. Blend in the seasonings. Top with the bread crumb and cheese mixture. Bake 45 minutes at 350°.
Brown hamburger; drain and add kidney beans. In a large bowl, put hamburger and bean mixture. Add tomatoes, lettuce, onions and cheese. Top with Doritos and add salad dressing. Toss until mixed evenly and serve.
Soften pepper and onions in water in microwave. Remove sausage from casing and roll into balls. Place in water and fry. Put all other ingredients in crock-pot. Add sauce. Warm 4 hours. Can be done on top of stove also.
Slice potatoes thin; make a white sauce with oleo, flour and milk. Layer with potatoes, onion and white sauce. Repeat. Cover and bake 1 hour at 350°. Uncover and brown grated cheese or Cheez Whiz may be added to white sauce for cheese flavor.
Whip together and pour into 2 graham cracker crust pie shells. Refrigerate for 1 hour. Top with mandarin oranges (1 can for 2 pies).
Drain, debone and flake salmon. Combine salmon, cream cheese, lemon juice, onion powder, horseradish, salt and liquid smoke. Chill. Shape salmon mixture. Roll in nuts and parsley. Chill. Yield: 12 servings.
Combine flour, oats and brown sugar. Cut in softened butter until it looks like crumbs. Add nuts. Spread into a 13 x 9-inch pan. Pat down. Bake for 15 minutes at 400°. After cooling, break into crumbles.
Mix dry ingredients, then add all others. (Can use raisins if you wish, 1 cup.) Bake 1 hour at 350°. Makes 2 loaves. Freezes well.
Place pineapple in a large baking dish. Place potato slices over the pineapple. Sprinkle with brown sugar. Season chops with salt and pepper and place on top of sweet potatoes. Arrange bacon strips over chops and cover. Bake at 350° for 50 minutes or until tender. Increase heat to 450°. Bake, uncovered, for 10 minutes or until browned. Serves 6 people.
Heat oven to 400°. Lightly grease pie plate or small casserole dish. Cook broccoli to almost tender in a saucepan; drain. Mix broccoli, onion, peppers, bacon and cheese in pie plate dish. Beat remaining ingredients until smooth in blender (15 seconds) or hand beat for 1 minute. Pour other vegetables, cheese, etc. in pie plate. Bake until golden brown, 30 to 40 minutes.
Preheat oven to 350°. Put drained pineapple into casserole. Add sugar and egg. Mix cornstarch in water; pour over pineapple. Mix well. Cut Parkay into inch slices; put on top. Add cinnamon. Bake 1 hour at 350°.
In a large pot of boiling water, cook carrots for 2 minutes. Add celery, both peppers and onion. Cook for 4 more minutes. Add broccoli, cook until water returns to boiling. Remove from heat and drain. Immediately cool with cold water. Very important that the vegetables are completely cooled. Set in the refrigerator. Cook pasta until al dente. Drain and cool completely. Toss pasta and vegetables together with dressing just before serving. Garnish with halved cherry tomatoes.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt and 1/8 teaspoon each pepper, sage and thyme. Shape firmly into 6 mini meat loaves.
Use pastry blender. Cut butter into flour and yeast until well mixed. Mix water, eggs and sugar into dry ingredients. Mix and let stand overnight in refrigerator in a large covered bowl. Divide into 4 parts. Roll thin into a rectangle. Combine remaining ingredients to make filling. Divide filling into fourths. Spreads over thin dough and roll. Bake 2 rolls at a time at 350° on a cookie sheet until brown. Slice.
Melt margarine in large saucepan; remove from heat. Stir in flour until smooth. Stir in 1 cup skim milk gradually. Heat slowly until thickened, stirring constantly. Stir in corn and salt. Stir in remaining 1 cup skim milk gradually. Heat to serving temperature; do not boil. Stir in pepper. Yields 4 servings.
Preheat oven to 425°. Grease 24 miniature muffin pan cups. In a large bowl, combine flour, sugar, baking powder and salt. In medium bowl, whisk milk, butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Spoon into prepared cups. Bake 18 minutes or until just golden. Unmold and cool on wire racks. Makes 2 dozen.
Mix together in saucepan the sugar, cocoa, margarine and milk. Bring to a boil and boil for 2 minutes. Remove from heat; stir in oatmeal, peanut butter and coconut. Drop on waxed paper and let set until cool and firm. Makes about 4 dozen.
Mix flour and nuts together. Cut in oleo as for pie crust until like fine crumbs. Pat crumbs in an ungreased 13 x 9 x 2-inch Pyrex pan. Bake at 400° for 20 minutes or until delicately brown. Cool.
Shred lettuce and slice green onions into large salad bowl. Brown meat. Add chopped onion and cook until tender. Stir in beans, dressing, water and chili powder. Simmer 15 minutes.
Prepare chicken nuggets according to package directions. In small bowl, combine duck sauce and mustard. Serve as dipping sauce for chicken nuggets. Makes about 6 snack size servings.
First day: Peel, core and slice cucumbers into 1/2-inch rings. Dissolve lime in enough water to cover rings. Stir occasionally. Cover with plate and weigh down. Soak 24 hours in cool place.
Melt butter in square pan and add in layers each item listed. Pour milk over all and bake at 350° for 30 minutes. Cut into squares.
Stir 2 cups milk until thick; add 1 can Eagle Brand milk; mix well. Add 1/2 of large Cool Whip (16 ounces) thawed; mix well and pour over a layer of bananas and vanilla wafers. Add other 1/2 of Cool Whip on top. You can add yellow food coloring to make pudding yellow, about 14 to 16 drops. Make in a dish or pan size (13 1/2 x 8 3/4 x 1 3/8). Makes about 12 servings.
Mash potato and water through a colander. Add enough warm water to make 2 cups. Add	the sugar and yeast; let stand for 5 minutes.	Add the salt, flour, lard or Crisco and beaten eggs; mix until smooth. Add about 3 1/2 to 4 cups flour to make a medium stiff dough. Cover; let rise until double in bulk. Prepare pans (9 x 13 x 2-inch oblong and a 9-inch round cake pan); grease generously with Crisco and drizzle generously with dark Karo syrup in pan until bottom of pan is covered. Spread soft butter over Karo. Sprinkle with chopped walnuts.
Make 1 pie. Bake 15 minutes at 425°. Then 45 minutes at 350°.
Grease both sides of steak with butter. Roast on grill for 5-6 minutes, or until browned. Lightly butter and salt both sides. Roast other side until brown. Place on dish and sprinkle with salt and black pepper. Serves 4-6.
Saute the sausage. Sprinkle the flour over the sausage; stir. Gradually add the milk (more can be added if necessary). Add the salt and pepper; cook until thickened. Serve over hot biscuits.
Saute onions in oil till translucent. Add garlic, chilies, cumin, oregano, and cayenne; cook 2 more minutes. Add beans (with liquid) and broth; bring to boil. Reduce heat. Add chicken and cheese. Stir till cheese melts. (If cheese is not done just right, it will be stringy.) Season with salt and pepper. Ladle into bowls. Garnish with a dollop of sour cream.
Saute the sausage; crumble. Drain all fat. Make a white sauce of the butter or margarine, flour and milk. Combine with sausage; heat together. Add more milk for a thinner sauce. Bake the prepared biscuit dough according to package. Break biscuits open; put sausage gravy on top. Serve with spiced peaches on side.
Mix all together and bake at 350° for 35 to 40 minutes. Top with Vanilla Sauce.
Preheat oven to 350°. Grease and flour three 8-inch pans.
Melt oleo in a 9 x 13-inch baking dish. Mix together flour, sugar and milk. Pour 1/2 of flour mixture in dish. Add berries, then remaining flour mixture. Bake at 400° for 45 minutes or until golden brown. Serve hot or cold.
Wash and dry zucchini. Cut off ends. Cut in 2-inch long, 1/2-inch wide strips. Saute the chopped onion in a little vegetable oil. When onion is soft, but not brown, add the zucchini and salt and pepper. Cover with water and cook, uncovered, on medium heat until tender (do not overcook).
Combine crab meat, shredded cheese, celery and parsley. Combine mayonnaise, lemon juice, mustard and Tabasco sauce. Toss crab meat mixture with dressing. Split and toast muffins and spread with butter. Spread crab meat mixture and 1 slice of cheese on each muffin. Broil about 4 inches from heat for 4 to 5 minutes, until cheese is melted and crab mixture is heated. Cut in squares.
Combine all chopped ingredients with olive oil and tomato sauce. Let stand overnight in refrigerator. Put 2 teaspoons of mixture on a split mini bagel, then broil until bubbly.
Place peeled and sliced apples in a 2-quart (8 x 8-inch) pan. Combine remaining ingredients, except butter, in a mixing bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 325° until apples are tender. Or cook in microwave for 12 to 16 minutes on High.
Combine all-purpose and rye flours. Mix 2 cups flour mixture, salt, cereal, cornmeal and yeast in large bowl. Combine water, molasses, chocolate and butter in saucepan; heat over low heat until butter and chocolate melt. Gradually add to flour mixture; beat for 2 minutes at medium speed, scraping bowl occasionally. Add potatoes and 1 cup flour mixture, or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in caraway seed and enough additional flour mixture to make a soft dough. Turn out onto a lightly floured board; cover dough with bowl and let rest 15 minutes. Knead until smooth and elastic, about 15 minutes. Place dough in greased bowl, turning to grease all sides. Cover; let rise in warm place, free from drafts, until double in bulk.
Cook squash until just tender and drain. Saute onions, pepper and tomatoes until tender. Add soup, milk and sour cream together; add melted butter. Butter 2-quart casserole dish. Add in layers, starting with stuffing, vegetables and milk mixture. Cover with Mozzarella or Parmesan cheese. Bake at 350° for 30 minutes. Makes 12 to 15 servings.
Cook broccoli according to directions. Mix all other ingredients except cheese and crackers. Place in casserole dish and sprinkle generously cheese on top on crackers. Bake uncovered at 350° for 45 minutes.
Cook cake mix in 2 layers. When cool, split in 4 layers. Combine sugar, sour cream and coconut. Set aside 1 cup of this mixture to use later. Spread on top of each layer. Mix the 1 1/2 cups of thawed whipped topping with the cup of mixture. Ice top and sides of cake. Put cake in airtight container for 3 days in refrigerator before serving.
In a large skillet, put in vegetable oil; add jumbo shrimp. Cook for 10 minutes on medium-high heat. Add garlic, lemon juice and Italian spices; cook 2 minutes. Add clam juice; cook for 3 minutes. Add in precooked angel hair spaghetti; cook 15 minutes.
Brown hamburger in skillet; drain off fat. Mix with all ingredients. Simmer until desired thickness, about one hour. Serve over spaghetti with hot rolls or Texas Toast, green salad or fruit.
Mix all ingredients well. Put in ungreased 9 x 13-inch pan. Bake at 350° to 375° for 1 hour.
Cook macaroni for 7 minutes or longer, drain. In large skillet, brown beef and add onion, green pepper, mushrooms and pepperoni. Cook 15 minutes approximately. Drain; add macaroni and spaghetti sauce and Mozzarella cheese. Place in buttered dish and sprinkle with Parmesan cheese. Bake at 350° until hot and cheese melts.
Cook Jell-O pudding, sugar and milk until soft ball stage or exactly 1 minute after boiling starts. Remove from burner, set pan into cold water in sink. Stir butter in until thick, but thin enough to pour into buttered platter. Cool. Cut into squares.
In microwave or double boiler, melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool 10 minutes. In other bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and chocolate mixture. Combine flour, cocoa, baking powder and salt and beat into mixture. Stir in remaining chocolate chips. Cover and chill 3 hours. Remove 1 cup dough and with lightly floured hands roll into 1-inch balls. Place on ungreased cookie sheet and bake at 350° for 10 to 12 minutes or until slightly puffed. Cool 3 to 4 minutes and transfer to wire rack. Dust with powdered sugar.
With a grater, grate cabbage, carrots and onion into a large bowl. In a small bowl, mix mustard, mayonnaise, sugar, salt, pepper and vinegar. When it is well mixed, coat the grated vegetables until well mixed. Chill and serve.
Saute onions, mushrooms, and pimentos in butter. Mix mushroom soup, mayonnaise, onion mixture, noodles, and 1 1/2 cups cheese. Pour into casserole dish and top with remaining cheese. Bake at 350 degrees until bubbling.
Brown ground beef, green pepper and onion. Add tomato paste, catsup and soup. Simmer 1 1/2 to 2 hours. Serve on open-faced toasted buns.
Add cornstarch to sugar and mix well. Add softened butter and egg yolk. Cream well. Add milk and blend; beat egg whites until frothy and add to mixture along with vanilla. Stir. Pour into unbaked pastry shell. Bake at 375° until knife inserted in pie comes out clean.
Mix all ingredients. Place in lightly greased shallow pan; put mixture into shape of a T-bone steak (1-inch thick). Set oven control at broil and/or 550°. Broil meat 3 to 4 inches from heat for 5 minutes. Turn, broil other side for 5 minutes.
Brown meat; drain. Add all ingredients to meat mixture. Simmer about 20 minutes.
Mix soup with liquid from the asparagus in a bowl to the consistency of gravy. Discard remaining liquid from asparagus.
Mix cream cheese, lemon juice and vanilla. Pour into pie crust. Chill for 1 hour or until firm.
Using the original Rice Krispies Treats recipe, add caramel topping to melted marshmallow mixture at step 1 just before adding cereal. Follow remaining directions in steps 2 and 3. Put in freezer for 30 minutes and then cut in 2 x 2-inch squares. Yields 24 treats.
Saute green pepper, celery and onion in butter in a large skillet. Add remaining ingredients. Cover and cook over medium heat for 10 minutes. Yields 6 servings.
Spread cherry pie filling on bottom of a 7 x 14 x 2-inch cake pan. Next, add crushed pineapple, including juice. Add dry cake mix (spread evenly). Slice butter over top and add chopped nuts. Bake at 350° for 45 minutes. May be served with ice cream or Cool Whip.
Put all ingredients in glass gallon jar and shake well each day for 7 days. Keep in refrigerator after 7 days. They are ready to eat.
Thaw and drain spinach (do not cook). In blender container combine spinach, Miracle Whip or real mayonnaise, parsley (kind bought in spice jar), pepper, onion and garlic powder. Blend until fairly smooth consistency is reached. Chill for 24 hours. Serve.
Place ice in serving bowl. Add first 4 ingredients. When ready to serve, add ginger ale and cherries.
Put all ingredients in a saucepan. Bring to a good boil. In a 7 1/2 x 11 1/2-inch pan or dish, line bottom of dish with whole graham crackers. Pour cooked ingredients over crackers. Put whole graham crackers on top. Push lightly to set crackers in filling. Frost with thin layer of vanilla frosting. Refrigerate. When crackers are soft, cut and serve.
Mix ingredients together. Form into 2 large or 3 small balls with wet hands. Roll in chopped walnuts and/or parsley flakes. Refrigerate several hours or overnight.
Spread beans on a small platter. Layer sour cream, then onions. Sprinkle with chopped tomato, lettuce, cheese and salsa. Serve with tortilla chips.
Mix all together in a baking dish. Bake 45 minutes at 250°. Stir often while baking.
Boil raisins, 2 cups water and shortening for about 15 minutes. Add 1 cup water, sugar, soda, spices and flour. Pour into well-greased bread pans. Bake at 350° for 45 minutes to 1 hour.
Mix in order shown. Bake 45 minutes to 1 hour in 350° oven.
Combine all ingredients in a small bowl. Beat at low speed with an electric mixer until smooth. Serve with apple slices and banana chunks or any fruit chunks.
Brown hamburger meat and drain. Mix chili, tomato sauce and hamburger meat together. In a casserole dish, layer Fritos, hamburger mixture, then Cheddar cheese; repeat. Cover and microwave on High for 8 minutes.
Line cookie sheet with unbroken crackers; top with pecans. Combine butter, oleo and vanilla in pan and cook on top of stove until sugar is dissolved. Pour mixture over pecans and bake 8 minutes at 350°. Take out of pan immediately and let cool.
Saute onion and pimento in 1 tablespoon mayonnaise; do not brown. Add the onion, remaining mayonnaise, pimento, soups and cheese to the macaroni. Pour into baking dish. Sprinkle top with grated cheese. Cook at 375° for 45 minutes.
In a very large bowl, mix cottage cheese and dry Jell-O. Mix well. Add well drained pineapple and marshmallows. Fold in Cool Whip; add mandarin oranges last. Refrigerate or chill in icebox.
Prepare cake by following directions on cake mix. While cake is cooking, mix Eagle Brand cream and cream of coconut. Take a wooden spoon, with a round handle, and punch holes in the cake. Pour cream mix, with a little coconut, over the cake. Place in refrigerator and let cool. Spread Cool Whip over cake; sprinkle with coconut.
Beat eggs. Mix sugar, salt and cinnamon. Add milk, then dry ingredients to eggs and beat. Put bread and raisins in buttered baking dish. Pour egg-milk mixture over bread and raisins.
Mix all ingredients in a 2-quart casserole dish. Cover and bake at 300° for 3 hours. Don't take cover off while cooking. Serve over hot rice or noodles.
Microcook marshmallows, margarine and brown sugar for 3 minutes on High (stir twice). Add soda, stir and cook 30 seconds more. Stir in popped corn and cool on waxed paper.
Saute white and green onion, garlic and celery in butter. In large mixing bowl, combine sauted mixture with cream cheese. Mix well. Add 1 tablespoon Old Bay seasoning, 1 teaspoon salt and 2 teaspoons black pepper. Add chopped artichokes with 1/2 cup of the marinade from the artichokes jar. Mix well. Fold in mayonnaise and 4 shakes of Tabasco. Gently fold in cream and crab meat. Be careful not to break lumps. Place in chafing dish.
Combine all ingredients in a 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. Yields 6 servings.
Put all ingredients, except coconut, into blender in the order given. Blend about 1 minute. Pour into buttered 9-inch pie tin. Coconut may be sprinkled on top, if desired. Bake at 350° for 35 minutes.
Let oleo soften; add sugar, cream of tartar, soda and salt. Add oil and egg. Add flour gradually. Add vanilla and nuts last. Bake at 350° for about 15 minutes or until medium brown.
Layer dish in order of ingredients. Layer bottom with lettuce, a layer of tomatoes, layer of mayonnaise, etc. Top with bacon bits.
Preheat oven to 350°. Line cookie sheet with foil. Line foil with divided Waverly crackers. Sprinkle pecans on top of crackers. In boiler, boil for 3 minutes the butter, margarine, sugar and vanilla. Pour over crackers and bake for 10 minutes. Turn off oven and let crackers set for 30 seconds. Remove from oven and cool.
Mix shredded potatoes with egg, onion, flour and salt. Drop from a tablespoon into hot fat in a frypan. Fry on both sides until crisp.
Mix pineapple and apple pie filling. Put into greased 2-quart casserole. Mix brown sugar, cinnamon and bread crumbs. Spread on top. Drizzle with melted butter. Bake at 350° for 20 to 30 minutes or until brown on top.
Crumble enough cookies to cover the bottom of a 9 x 13-inch glass baking dish to 1 inch thickness. Set aside.
Cut candy bars in small pieces. Mix milk with pudding and beat. Add to bars and Cool Whip. Combine diced apples with other ingredients.
Peel and chop tomatoes; bring to a simmer 10 minutes. Add cut up vegetables, spices and vinegar. Cook over low heat until desired thickness. Put in sterile jars; place jars in hot bath and boil for 20 minutes. Makes 7 to 8 pints.
Cream together sugars, Crisco and butter. Add eggs and vanilla. Sift together flour and soda. Mix. By hand, stir in oats, pecans, coconut, orange slices and corn flakes. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 8 to 9 minutes. Makes a bunch.
Melt margarine in a brownie pan while oven preheats to 350°. Beat eggs. Add sugar, flour, cocoa, vanilla, margarine and nuts. Mix just until blended.
Put all vegetables through a food chopper and add all of the salt. Let it set for 2 hours and then place it in a colander and drain. Mix sugar, vinegar and celery seed. Let stand until sugar dissolves (do not heat). Put both mixes together and mix well. Place in freezer containers and enjoy later.
Into a large bowl, combine first 8 ingredients. Toss lightly to mix. Garnish with egg slices. Makes 6 to 8 servings.
Layer 1 1/2 cups corn chips, onion, 3/4 cup cheese and chili in 1 1/2-quart casserole dish. Top with remaining corn chips. Bake in preheated oven at 375° about 25 minutes. Top with remaining cheese and continue baking 5 more minutes. Garnish with sour cream and ripe olives, if desired.
Line 13 x 9 x 2-inch casserole dish with bacon. Pour in rice. Wrap deboned chicken breasts in bacon and place on top of rice. Pour soup, milk and sherry mixture over. Add salt and pepper to taste. Bake at 350°, covered with foil, for 45 minutes, then 45 minutes uncovered.
Grease a glass casserole dish and put a layer of potatoes, layer of onions and layer of asparagus. Dot with butter; repeat each layer until all is used. Bake for 45 minutes at 325°, covered. Uncover and lay cheese on top. Return to oven and bake until cheese is melted and browned, approximately 10 minutes more.
Cream butter, sugar, eggs, flour, bananas, nuts, vanilla and soda. Bake at 350° for 1 hour.
Saute onions. Drain Ro-Tel and combine in skillet. Simmer 10 minutes. Cook liquid down. Cut cheese into small pieces and add to tomatoes. Add chopped chicken. Fill tortillas with mix. Roll up and place in baking pan. Pour remaining mix that's leftover them and bake 30 minutes at 350°. Can sprinkle with shredded cheese.
Cut eggs in 1/2; remove yolks. Mash yolks. Add bacon, chutney and mayonnaise. With pastry tube, fill white with yolk mixture.
Crush Oreo cookies. Prepare white cake mix and add Oreo cookies to batter before baking. Save some of the cookies to garnish the top of your cake. Bake at 350° for about 40 to 50 minutes. When cake is cool, top with icing of your choice. You may either use 9 x 13-inch pan or round 9-inch pan or bake into cupcakes.
Combine eggs,	oil and milk. In a large bowl, sift together flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture. Mix only enough to thoroughly combine. Stir in carrots, coconut, cherries, raisins and pecans. Pour into 2 greased and floured loaf pans. Bake at 350° for approximately 1 hour. Test with toothpick. If loaf gets too brown, loosely cover with foil as it bakes.
Chop all vegetables very small. Cook spaghetti and let cool. Toss all ingredients into spaghetti. Refrigerate for 8 hours before serving. Serve cold. This is a really good salad!
Mix sugar, egg, vinegar and flour. Cook until thick. Let set overnight or until cool. Mix marshmallows, peanuts, apples and Cool Whip. Add thickened mixture and apple mixture together. Chill.
Toss cabbage and celery together. Combine remaining ingredients and mix with cabbage and celery.
Crush the tarragon leaves slightly to release the aroma. Combine with the vinegar and garlic and pour into a jar. Cover.