HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender or food processor, combine the first 4 ingredients with 1 tablespoon of the milk and 1/2 of the lemon juice and blend or process until smooth. Taste for seasoning and add salt, pepper and additional lemon juice as needed. For a thinner dressing, add the remaining milk and blend until smooth.
Mix sugar, peanut butter, graham cracker crumbs and margarine; shape into balls. Chill for 1 hour. Melt chocolate candy bars and paraffin together over low heat. Dip Peanut Butter Balls into chocolate mixture. Cool; store in cool place. Freezes well.
Mix together. Chill 2 hours. Roll in small balls. Bake on cookie sheet at 350° for 20 to 30 minutes.
Mix altogether. Divide into 2 balls. Roll out on good floured board very thin. Cut into about 4-inch wide strips. Flour each strip and stack. Cut very thin. Let dry. Drop in salted chicken broth.
Mix cheese spread and baking mix. Shape into roll about 1-inch diameter on lightly floured cloth-covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375°. Cut into 1/4 inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes.
Melt chocolate and butterscotch morsels in top of double boiler over hot water. Remove from heat; quickly stir in noodles and peanuts until evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. Store in refrigerator until ready to serve. Makes 36 cookies.
Melt chocolate chips and oleo in microwave. Stir in peanut butter and mix well. Pour over Crispix cereal; mix well until coated. Put powdered sugar in plastic trash bag. Add cereal mix. Shake until coated. Refrigerate until serving.
Mix sugar, Karo syrup and nuts in a bowl. Cook on High in microwave for 4 minutes. Stir and cook 4 more minutes. Add butter and vanilla. Cook 2 1/2 more minutes. Take out and stir in soda. Pour on buttered cookie sheet. Break up when cool.
Mix together. Bake in pie shell at 350° for 30 to 45 minutes. Oats or raisins may be used in place of pecans.
Mix together and leave in refrigerator overnight. Next day, add 1 cup mayonnaise and mix well. Serve as a sandwich or with crackers.
Put apple slices in a large bowl. Break the eggs over them and add sugar, cinnamon, oil and raisins. Add remaining ingredients. Mix well with a fork. Bake for 55 minutes in a 350° oven in a 9 x 13-inch pan that has been greased and floured. Do not open the oven before 45 minutes has elapsed. Cake is done when cake tester comes out clean. Serve warm with whipped cream.
Mix dry ingredients. Add other ingredients; stir just until mixed. Pour into greased 9 x 9-inch pan and bake at 425° for 25 minutes.
Beat egg yolks; beat in lemon peels, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Beat egg whites in separate bowl until stiff peaks form. Beat lemon mixture into egg whites on low speed until blended, about 11 minutes. Pour into 1 (9-inch) uncooked pastry. Bake until golden brown, 45 to 50 minutes. Top with whipped cream when serving if desired.
With an electric mixer; beat eggs. Add remaining ingredients and mix well. Spoon salmon mixture into lightly greased mini muffin tins to fill. Bake in 350° oven for 25 to 30 minutes until lightly browned on edges. Cool 5 minutes. Loosen with knife and remove to serving plate. Serve warm. Makes 26 to 28.
Mix the cake mix, butter and 1/3 cup milk. Divide in half. Spread half the mixture into a 9 x 13-inch pan. Bake at 350° for 6 or 7 minutes.
In a 5-quart pan, fry bacon. Remove and drain all but 3 tablespoons drippings. Saute onion and celery until tender. Remove from heat and blend in flour. Return to heat and cook over low heat until bubbly. Remove from heat again and stir in milk. Heat to boiling; boil 1 minute, stirring constantly. Lower heat, adding all other ingredients. Heat through and serve.
Drain beans. Combine sugar, vinegar, oil, salt and pepper. Combine all other ingredients with mixture. Refrigerate at least 4 hours before serving.
Dissolve Jell-O in hot water. Cool to lukewarm. Add eggs (slightly beaten), oil and 1 cake mix and mix all together well for 2 minutes. Pour into greased, floured pan (9 x 13-inch) and bake 1/2 hour at 350°. Take cake from oven. Prick holes in top. Pour mixture of 1/2 cup ReaLemon juice and 2 cups powdered sugar over all.
Melt butter in large skillet. Saute onion until soft. Add flour, milk and spinach juice. Continue to cook until thick. Add cheese and spinach. Add Worcestershire sauce and salt. Serve hot in chafing dish with toast points or corn chips.
Layer salami, cheese and ham on bottom halves of rolls. Top with tomato slices, onion and lettuce. Sprinkle dressing over lettuce. Replace tops of rolls. Serve.
Heat oven to	350°. Sift flour, sugar, baking powder and salt together in bowl. Cut in peanut butter until mixture resembles coarse crumbs.	Add oats, egg and milk, stirring only until blended. Pour batter into greased 8 1/2 x 4 1/2 x 2-inch loaf pan. Bake for 1 hour.
Combine; mix lightly. Cover and chill at least 2 hours. May be used as a salad or as a dip with tortilla chips.
Mix chilies, onions, salt and sour cream together. Layer rice, chili mixture, tomatoes and cheese in 3 layers in casserole. Bake at 350° for 30 to 40 minutes.
Brown beef, drain beans, combine all ingredients in crock pot. Slow cook for 1 1/2 to 2 hours.
Melt soup and cream cheese together. Add remaining ingredients and chill 6 to 8 hours or overnight.
Cook "Ucca" bread for 1/2 hour. Put meat on it, lettuce, tomatoes and cheese, then you have a yummy taco.
Mix and chill first 3 ingredients. Crush pretzels lightly. Mix butter and sugar. Add to pretzels. Pour into 9 x 13-inch pan. Spread evenly. Bake for 15 minutes at 350°. Cool 10 minutes. Mix cream cheese, sugar and Cool Whip. Spread over baked pretzel mix, then add Jell-O mixture on top. Chill. May use choice of Jell-O or fruit.
Sift flour, salt and 1/2 cup sugar and baking powder. Add milk and melted shortening; beat until well blended. Turn into a greased baking pan. Cover with sliced plums. Sprinkle with sugar and nutmeg. Pour boiling water over the whole thing. Bake in preheated 375° oven for 45 minutes.
Place applesauce in pan. Mix other ingredients; place over applesauce. Bake at 350° for about 1 hour.
Mix cooked meat and sauce together. Gently stir in pasta and 1/2 cup Mozzarella cheese. Pour into a 2qt. casserole dish. Top with remaining Mozzarella and Parmesan cheeses. Bake at 375 degrees, uncovered, for 20 min.
Combine ingredients. Mix well and shape into loaf. Put into a 350° oven and about 10 minutes later cover with tomato sauce, prepared as follows.
Sprinkle gelatin over cream to dissolve. Warm gently and stir. Let cool. Add salt and lemon juice. Beat evaporated milk until firm. Beat in mayonnaise, then beat in softened cream cheese. Beat in horseradish. Continue beating while drizzling gelatin mixture in. Spray ring mold with Pam; pour in mousse and refrigerate until set. Serve with roast beef.
Brown pork chops in 10-inch skillet. Drain. Add potatoes and onion. Mix soup, mushrooms, garlic salt, Worcestershire sauce and thyme. Pour on pork, potatoes and onion. Heat to boiling. Reduce heat. Cover and simmer until tender, 50 to 60 minutes. Rinse frozen peas and carrots under cold water to separate. Add to pork and vegetables. Cover and simmer until peas and carrots are tender, 10 to 15 minutes.
Combine mustard and flour; pound into steak. Season with salt and pepper. Brown on both sides in a little fat. Add remaining ingredients. Cover; simmer 2 hours. Yield: 6 servings. Carbohydrate 11 grams, protein 24 g, fat 14 g, calories 268.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into 9 x 13-inch baking dish. Arrange pork chops over potatoes.
Melt margarine. Stir and dissolve both sugars in melted margarine. Pour into another bowl with flour, egg and nuts; stir well. Pour into an ungreased 9 x 13-inch pan and bake at 300° for 20 minutes.
Place ham in a baking dish; add potatoes and pineapple. Add 1/4 to 1/2 cup water to reserved juice, liquid and Sweet 'N Low; thicken with cornstarch. Pour over meat and cover with plastic paper. Cook on Medium-high for 12 to 15 minutes.
Mix brown sugar, water and vinegar. Bring to a boil, then cook 3 minutes. In a mixing bowl, combine egg whites, cream of tartar and salt. Beat into peaks. Slowly add syrup, beating all the while. Beat 5 minutes more. Add vanilla and blend. Sprinkle with coconut after frosting cake (if you wish).
Prepare unbaked pie crust. Whisk together eggs and the next 7 ingredients until blended. Stir in pecans and the melted chocolate. Pour into pie crust. Bake on lowest oven rack at 350° for 1 hour or until set. Cool completely.
In shallow dish, combine 1/3 cup soup and 1/4 cup milk. Set aside. On waxed paper, lightly coat chicken with flour. Dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400° for 20 minutes or until chicken is no longer pink.
Cream shortening until fluffy; add sugar and continue creaming, until well blended. Add salt, flavoring and whipping cream. Blend on low speed until moistened. Beat on high speed until icing is fluffy.
Place rice in baking pan. Mix soup and water; pour over rice. Place steak on top of rice mixture. Salt and pepper may be sprinkled over steak. Cover with foil. Bake at 350° for 1 to 1 1/2 hours.
Saute onion in butter; add tomato sauce, chili pepper and salt. Simmer 5 minutes. Remove. Beat eggs and cream together; add to sauce. Grease 8 x 8 x 2-inch pan. Layer 4 tortillas on bottom half of Jack cheese and half of sauce. Repeat. Cover with sour cream, Cheddar and paprika. Bake at 325° for 20 to 25 minutes. Let stand 5 minutes before serving.
Sift dry ingredients together. Cut in the lard. Add buttermilk and stir until a soft dough is formed, then turn onto a lightly floured board and knead until smooth. Roll out (1/2 inch thick for fluffy biscuits, 1/4 inch for crusty thin ones!!). Cut to size with a biscuit cutter or cup. Place on a greased pan. Bake at 450° for 13 to 15 minutes.
Toss peas, peanuts and onion well. Add mayonnaise and sour cream. Toss until well coated; chill and serve.
Saute celery, onion and garlic in oil, in large Dutch oven, until tender. Add water and remaining ingredients except rice. Simmer for 40 minutes, until peas are tender. Remove bay leaf and serve over rice.
Dissolve Knox	gelatine in cold water, using a large bowl. Set aside.	Dissolve the orange Jell-O with the boiling water, then slowly add the orange mixture to the Knox gelatine, stirring constantly. Add the frozen orange juice. Pour the mixture into a square or oblong baking dish. Refrigerate until firm. Cut into bite size pieces and serve.
Mix all the ingredients together. Pour blended ingredients into 9-inch pie crusts. Bake in 350° oven until done. Makes 2 or more pies.
Heat milks. Mix sugar, cocoa, flour and salt. Beat real good. Beat egg yolks good and add 1/2 hot mixture into yolks. Pur egg yolks into hot milk. Cook until thickens. Add vanilla and butter.
Generously season meat with garlic powder and salt. Place in open roasting pan and bake 1/2 hour in 500° oven. Remove from oven. Lower oven temperature to 350°. Add onions and water to cover bottom of pan. Cover and return to oven for 1/2 hour. Add potatoes to pan and pour tomato sauce and 1/2 can of water over meat and potatoes. Cover and cook 2 hours. Turn potatoes once and spoon gravy over all. Meat should be tender. Allow to cool before serving.
Mix all ingredients by hand. Shape into small balls. Melt 1 large package of chocolate chips (double boiler) plus 1/2 piece of paraffin wax. Dip balls into hot chocolate mix and put them on wax paper to cool. Let them harden (or put them into the refrigerator). After they have hardened, place them in a freezer bag and freeze.
Mix together all dry ingredients. Add shortening, then milk, vanilla and eggs. Mix until smooth. Bake at 350° in 13 x 9-inch pan. Frost and eat!
Combine all ingredients in a bowl; mix well. Pour into muffin pans that have been sprayed with Pam at 350° for approximately 20 to 25 minutes or until golden brown.
Melt candy bars and 1 stick margarine. Cream sugar and 1 stick margarine. Add eggs, one at a time, soda, flour and buttermilk. Add vanilla and chopped nuts. Fold in candy bar mixture. Pour into greased and floured 9 x 13-inch pan. Bake at 300° for 75 to 90 minutes.
Mix first 5 ingredients together in a large bowl and make 3 wells in it. Place vanilla, oil and vinegar, each in a well. Pour cold coffee over all and stir. Bake at 350° for 35 to 40 minutes. Pour into 13 x 9-inch ungreased pan. Makes 24 great cupcakes.
Beat egg whites until very dry. Add white sugar, beating all the time, then add brown sugar and vanilla. Beat until stiff. Add nuts.
Boil fryer until done. Cook noodles in chicken broth until done. Add other ingredients, except bread crumbs and margarine. Pour into baking dish. Top with melted margarine. Sprinkle crumbs on top. Bake at 350° for 30 to 40 minutes. This will make a large casserole or 2 medium casseroles.
In heavy boiler, combine flour, cocoa, sugar, egg yolks, milk and water. Cook on medium heat until thickened; stir constantly. Add 1 teaspoon vanilla flavoring. Put vanilla wafers in 2 to 2 1/2-quart ovenproof bowl. Pour cooked mixture over vanilla wafers. Beat egg whites stiff. Add 1/2 teaspoon flavoring and 1/2 cup sugar. Spread on top of pudding. Top brown in oven. Watch carefully to keep from burning.
Slice zucchini thin. Mix first five ingredients. Beat eggs lightly with lemon juice. Mix with the first five ingredients. Fill unbaked pie shell. Cover with top crust. Bake as apple pie.
Mix all ingredients. Place in a square cake dish. Bake at 350° until center springs back.
Mix together flour, oats, cornmeal and baking powder in a large bowl. Add remaining ingredients and blend well. Let batter stand 15 minutes before baking.
Saute eggplant and zucchini in oil in a large skillet over medium heat for 6 to 8 minutes, stirring occasionally. Add peppers and onion; cook 6 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add remaining ingredients, except parsley. Cover and reduce heat; simmer 5 minutes. Sprinkle with parsley. Remove bay leaf. Yields 8 servings.
Soften butter in mixing bowl. Add thawed strawberries. Add powdered sugar and stir until real smooth.	Refrigerate but allow to soften slightly before serving.
Mix flour, sugar and salt well. Add shortening and mix with fork until crumbly. In a small bowl combine water, vinegar and egg. Combine the 2 mixtures. Divide 4 or 5 portions and wrap in Saran Wrap. Freeze what you do not use and refrigerate the rest for 1/2 hour before rolling out. Dough may be refrigerated 3 days or frozen indefinitely.
Mix sugar, salt and cocoa in a saucepan. Add butter and milk; bring to a boil. Boil for 1 minute and 30 seconds. Add remaining ingredients and mix well. Drop by spoonfuls onto waxed paper and chill. Yield: 2 1/2 dozen.
Saute the onion and pimientos in the butter until the onion is tender but not brown. Blend in the flour; gradually add the broth and milk. Cook, stirring, until thickened. Add the cheese and stir until melted. Season with salt and pepper.
Crush cookies in bottom of 13 x 9 cake pan. Add melted butter and mix well. Bake 15 minutes at 350°, then cool.
Let cheese soften and mix with gelatin. Add hot water; mix and add remaining ingredients. Chill.
Cream butter and sugar. Add flour, one cup at a time. Add coconut. Spread mixture on cookie sheet. Bake at 300° for 35 to 40 minutes or until golden brown. Stir with fork every 3 to 5 minutes while baking. Let cool. Crumble 3/4 of mixture in Pyrex dish.
In a large bowl, combine butter, sugars, eggs and vanilla. Beat until light and fluffy. Gradually add flour mixture. Stir in oats and butterscotch morsels. Drop by level measuring tablespoons onto ungreased sheets. Bake at 375° for 7 to 8 minutes for chewy or 9 to 10 minutes for crispy cookies.
Make cake as directed and bake in a 9 x 13-inch pan. Cool. Make pudding as directed. Mix softened cream cheese with pudding until blended. Refrigerate until thick. Drain the crushed pineapple well. Spread over cold cake. Top with Cool Whip. Sprinkle with chopped nuts.
Cream butter and gradually add sugar. Add well-beaten eggs. Sift flour before measuring and add it to the spices and salt. Dissolve soda in buttermilk and add it alternately with flour mixture to egg, sugar and butter mixture and beat after each addition. Lightly dredge the fruit and nuts with extra flour. Add jam. Stir to get good distribution. Grease two 9-inch cake pans and pour 2-inches deep in pans. Bake at 325° for 40 minutes. Ice with caramel icing or whatever you like. Also can be baked in loaf pans.
In medium sized bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling.
Boil chicken until done. Debone and cut in bite size pieces. Mix together all ingredients using approximately 3/4 bag of Doritos. Pour into medium size flat baking dish. Bake at 350° for 1 hour or until it starts to brown on top.
Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion. Pour over broccoli. Roll crackers and mix well with melted margarine. Sprinkle on top of casserole. Bake at 350° for 25 to 30 minutes, or until brown and bubbly.
Mix tuna, mayonnaise, salt, and pepper in bowl. Place lettuce on plate. Scoop tuna salad onto bed of lettuce. Serve.
Boil yams with skin on. Let yams cook until tender and skin starts to peel off. Cool yams off slightly and peel off skin. Cream butter, eggs and sugar together. Add milk, cinnamon and nutmeg. Pour into baking dish. Bake at 350° for 20 to 30 minutes until slightly firm. Add marshmallows on top and put in broil to roast marshmallows. (Takes less than a minute.)
In a large Dutch oven, place pinto beans, onion and salt pork or ham. Cover with water and cook slow for about 3 hours, adding water as needed.
Preheat oven to 400°. Brush salmon with olive oil. Sprinkle with salt, pepper and dill. Squeeze lemon on top of salmon and sprinkle with brown sugar.	Top salmon with the lemon slices. Bake 20 to 30 minutes. This bakes really well in stoneware.
Slice tomatoes into 3/4 inch slices. Combine eggs and milk. Dip each tomato slice in egg mixture and then into cracker crumbs. Melt shortening and fry coated tomato slices. Brown on both sides, turning once. Season with salt and pepper.
In a large heavy pot, heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar; bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.
Cook potatoes and onions together until potatoes are tender; drain. Save the potato water. Put the potatoes through ricer or coarse strainer. While potatoes are cooking, melt butter in heavy 6-quart saucepan. Add chopped parsley and basil. Blend in flour and seasoning. Gradually stir in cold milk. Add potato water. Cook over medium heat, stirring constantly, until mixture thickens slightly. Stir in potatoes and onions; heat. Makes about 12 cups. Can be frozen.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook until tender, about 5 minutes. Reduce heat to low, add cabbage.
Preheat oven to 350°. In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in bananas, milk and vanilla. Add remaining ingredients and stir by hand just until well combined. Pour into 9 x 5-inch loaf pan, greased (I spray with Pam). Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool completely before slicing.
Mix pudding, 1/2 of the Cool Whip, cream cheese and milk using an electric mixer in a large mixing bowl. Layer vanilla wafers and pudding mix in desired dish. Top with remaining half of Cool Whip. Garnish by sprinkling wafer crumbs on top.
Bake pie shell in a 350° oven until brown, about 5 minutes. Sprinkle turkey or chicken into pie shell, along with cheese. Beat remaining ingredients until blended. Pour into pie shell and bake at 350° for 30 minutes. Let cool 5 minutes before serving. Serves 6.
Mix Dream Whip, milk and vanilla as directions on box. Add cream cheese and 10x sugar; blend well. Place 1/2 of mixture in pan and put slices of angel food cake on top of mixture, then other half of mixture on cake. Top this with pie filling and chill. Substitute any pie filling.
Brown ground deer and drain. In stew pot, add all of the ingredients together. Simmer on low about 1 hour. (You may also use ground beef, ground chuck or ground turkey.)
Cut meat in cubes; brown and add salt and pepper. Add celery, onions and green pepper. Cook until transparent; add water and molasses. Add mixed vegetables. When almost done, add mushrooms. Thicken with cornstarch. Serve on rice. Serves 4. Can be frozen. Cook rice when used.
Dissolve jello in boiling water. Cool slightly, then add milk. Chill until thick, but not set. Stir in remaining ingredients. Refrigerate. Serves 16.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saut the shrimp and garlic in olive oil until shrimp turn pink. Remove and keep warm. In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook until cheeses are melted and smooth.
Boil or bake potatoes until almost done, peel and slice. Place in baking dish. In saucepan, combine butter, sugar, salt and flour. Stir until sugar dissolves (use low heat). Add juice and continue cooking until thickened. Pour over potatoes. Bake at 350° for 20 minutes. Yields 10 servings.
Grease a casserole with 1 to 1 1/2-inch sides with margarine. Place blintzes, folded side in dish. Top each blintz with 1/2 teaspoon margarine. Beat remaining ingredients until well mixed and pour over blintzes. Bake in preheated 350° oven until set and beginning to brown. Serves 3 to 4.
Combine all ingredients and mix well. Form patties. Grease skillet with margarine and brown on low heat until firm.
Put 1 can drained beans in casserole dish. Sprinkle with 1/2 of the onion and grated cheese. Add 1/2 of the soup mixture. Repeat with 2nd can of green beans and remaining onion, grated cheese and soup mixture. Bake 20 to 30 minutes at 400°. Afterwards, cover with bread crumbs and chopped bacon. Bake an additional 10 minutes.
Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, green onions, soy sauce and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Yield: 4 servings.
Make jello with 1 cup water; when almost set, put in Miracle Whip and blend together. Add other ingredients and mix. Let set in refrigerator overnight.
Cream butter and sugar. Add eggs, one at a time. Gradually add flour and beat well. Add lemon extract and 7-Up. Bake 1 1/4 hours at 325° in well-greased Bundt pan. Cool 10 minutes.
Grease a 9 x 13-inch pan. Preheat oven to 325°. Spread pie filling over bottom of pan. Sprinkle coconut over pie filling. Add crushed pineapple with juice. Spread evenly. Add dry cake mix from box. Spread on and smooth top. Spoon melted margarine over dry cake mixture. Sprinkle top with pecans. Bake 30 minutes or until brown. Serve warm or cool by spooning from dish. May serve with whipped cream or vanilla ice cream.