HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in food processor. Puree thoroughly. Cover. Chill overnight. Serve with croutons. Serves 6.
Cream jello and cream cheese and set aside. Bring pineapple and sugar to a boil, then add cream cheese and jello. Mix until dissolved. Add cold water and put in refrigerator until thickened around edges. Add Cool Whip and celery and refrigerate until solid.
Mix all ingredients together. Put in 9 x 13-inch pan that has been lined with crushed vanilla wafers. Sprinkle vanilla wafers on top. Let stand in refrigerator overnight.
Cream shortening and eggs; add grape juice. Beat 3 minutes. Add rest of ingredients. Divide into 3 greased pans and bake 1 1/2 hours at 300°. Pour Mogan David grape wine over breads when removed from pans. Cool and wrap in wax paper and then in foil. Store them in a tightly sealed can. If they get dry, coat with more wine.
Mix all ingredients in large bowl. Pour into greased pan and bake at 400° until brown!
Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Heat olive oil or butter in 10-inch skillet over medium-high heat. Add chicken to oil and cook for 2 minutes. Add chopped onion, green pepper and garlic to skillet. Cook until tender, about 4 minutes, stirring frequently.
Fry ham slowly, being careful not to overcook. Remove from pan. Make gravy in the pan ham was fried in. Pour a small amount of coffee or cream right from the pot. Add a little water and bring to a boil.
Toss all ingredients lightly except crumbs. Place in buttered casserole; sprinkle crumbs on top. Bake 30 minutes at 350°. (Freezes well.)
Combine flours, sugar, baking powder, salt and spices. Add butter, cut in with pastry blender until coarsely mixed. Make a well. Add cream, milk and lemon zest. Stir. Add cranberries; stir until dough coheres. Shape into ball. Place in center of greased baking sheet. Pat into a 9-inch disk. Score deeply into 8 wedges. Brush top with 1 tablespoon of cream and sprinkle with sugar. Bake at 425° for 25 minutes. Cut apart at score marks and serve hot.
Stir together bread pieces, white sugar, egg, 1 tablespoon flour and milk. Bake in oven until dry.
Stir together biscuit mix, oats, sugars and peel. Beat together eggs, milk, juice and vanilla with rotary beater; add to flour mixture. Stir until blended; let stand 5 minutes. For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle. Cook over medium-low heat for about 3 minutes until golden brown, turning once.
Grease pie plate. Cook vegetables until tender. Drain thoroughly. Mix them together with cheese and pour in plate. Mix rest of the ingredients and pour over the vegetables. Serve hot or cold.
Cream margarine; add sugar and egg. Combine dry ingredients and add to margarine mixture. Stir in water, vanilla and chopped apples. Spoon into greased pie plate. Bake at 350° for 45 minutes or until done.
Combine squash, water and salt and cook until just barely tender. Drain and set aside. Saute onions and peppers in margarine until crisp-tender (about 3 minutes). Combine vegetables, egg and next 5 ingredients. Spoon into greased casserole or 9 x 13-inch pan. Bake at 350° for 30 minutes.
Chop tomatoes fine. Sprinkle 1 tablespoon salt over them and let stand 1/2 hour. Drain. Add chopped apples and raisins. Cook until done. (Tomatoes, apples and raisins may be ground in a meat grinder or chopped in a blender.) Add vinegar, cinnamon, cloves and sugar before cooking.
Add sugar to butter gradually and cream together. Add eggs, one at a time, then add cream. Add flour gradually, then add vanilla. Pour into a well-greased and floured tube pan. Drop pan to remove any bubbles. Bake at 350° for 1 hour until brown and springy. Freezes well.
Drain potatoes very well and mash. Add sugar, eggs, milk, 1/2 cup butter, coconut, vanilla and nutmeg. Pour into a greased 9 x 12-inch casserole. Combine brown sugar, flour, remaining 1/2 cup butter and nuts. Sprinkle over mixture. Bake at 350° for 30 minutes or until bubbly.
Melt margarine in saucepan. Add onion and saute. Add broccoli with 1/3 cup water. Cover and slowly bring to a simmer. Continue simmering until broccoli is thawed. Add soup and Cheez Whiz and simmer again. Add rice; stir and pour into buttered baking dish. Bake at 325° approximately 45 to 50 minutes.
Mix all together. Bake in greased casserole at 350° for 15 minutes. Remove from oven and add bread crumbs and slivered pecans. Return to oven for 15 minutes more to brown crumbs. Serve at once from the oven.
Cut up cabbage and boil until tender. Fry ground pork until brown; add seasonings, Ro-Tel tomatoes and cabbage. Cook for about 45 minutes. Add salt and black pepper to taste. Add 1/2 cup bread crumbs to mixture. Cook about 2 to 3 minutes. Pour into baking dish and sprinkle remaining crumbs on top. Bake at 350° until bread crumbs are brown.
Spoon dough onto cookie sheet and bake at 300° for about 10 minutes.
Place chocolate chips, condensed milk and butter in a large microwave-safe bowl. Microwave at Medium (50%) until chocolate chips are melted, about 5 minutes, stirring twice during cooking. Remove from microwave. Stir in flavoring and nuts. Pour into a "Pam" sprayed 8 x 8-inch baking dish. Refrigerate until set. (If you don't eat it all the first day, refrigerate any leftovers.)
Mix all ingredients; put in a shallow dish. Bake at 325° for 20 minutes. Serve with crackers. Delicious! Serves 10 to 12.
Cook artichoke hearts as directed on package. Rinse with cold water and cut each heart in half. Chill. Prepare remaining ingredients, keeping each separate. Lightly toss together lettuce, half of the cauliflower, half the tomato and all the chives in a large salad bowl. Arrange remaining ingredients in vertical rows over top of salad.
Dice vegetables. Cover with chicken stock. Add seasonings. Simmer until vegetables are soft. Spoon vegetables into a blender and puree. Return to chicken broth; add 1 can Cheddar cheese soup, undiluted. Stir until smooth. Adjust seasonings to taste; bring to boil. Sprinkle each serving with a little shredded Cheddar cheese and paprika. Serves 6 to 8.
Combine liver spread, chopped pickle, mustard and margarine. Trim crust from bread. Cut into 9 long slices; spread with oleo and 2 tablespoons mixture. Place gherkin strip across narrow end of each slice and roll up like jelly roll. Wrap tightly in damp linen towel. Chill 2 hours. Slice each strip into 8 pieces.
Combine onion soup and juice. Mix seasonings well and add to juice. Mix all liquids and add. Add vegetables or serve on the side. Chill soup at least 4 to 8 hours.
Mix Jell-O with water. Add 7-Up. Soften cream cheese. Beat in pineapple, vanilla and sugar. Mix Jell-O with cheese mixture and nuts. Add desired amount of food coloring to give light green color. Pour in 8 oiled Jell-O molds or in an 8 x 8-inch pan.
Remove kernels with paring knife and place in large bowl. Add tomato, onion and green pepper. Toss to combine. Add lime juice and olive oil. Snip cilantro and add to mixture. Season with salt and pepper. Serve.
In a large bowl, mix together the beef, rice, onion, egg, salt and pepper. Shape into 6 patties. Brown patties on both sides in oil. Drain vegetables, reserving liquid. Combine 1/2 cup of liquid and gravy. Stir in gravy and drained vegetables and thyme. Pour over browned patties. Cover and simmer 15 minutes.
In order given, layer ingredients in greased 2-quart baking dish. Season each layer with salt and pepper. Bake, covered, at 350° for 1 hour. Makes 6 servings.
Layer pineapple, nuts, cherry filling and coconut. Sprinkle dry cake mix on top. Drizzle melted margarine over cake mix. Bake at 350° until lightly browned.
In Dutch oven brown meat on both sides in hot oil. Remove from heat; add onion, carrots, wine, garlic, salt and pepper. Cover and simmer for 1 3/4 to 2 hours or until meat is tender. Meanwhile, pour 1 1/2 cups hot water over prunes and apricots. Let stand while roast is cooking. Drain, reserving liquid. Place fruit atop meat. Cover and cook 30 to 40 minutes more or until meat is tender. Remove meat and fruit to warm platter. Pour pan juices into measuring cup; skim off fat. Add reserved fruit liquid to pan juices to make 1 1/2 cups. Return to Dutch oven; blend together flour and 1/2 cup cold water. Stir into juices. Cook and stir until gravy is thickened and bubbly. Spoon some gravy over roast; pass remaining gravy around.
Place pork chops in roaster. Combine remaining ingredients. Pour over chops. Cover. Bake at 300° or until meat is tender and gravy thick.
Combine meat, green pepper, onion, chili powder and oregano; cook until meat is browned. Drain off excess fat. Remove from heat and add soup, water, enchilada sauce and garlic salt, combining well. In a greased 9 x 12 x 3-inch casserole dish, place a layer of tortillas, then meat mixture and the cheese. Layer any remaining ingredients, ending with the meat mixture on top. Refrigerate casserole for 24 hours or, if desired, freeze. To serve, bake at 350° for 45 minutes (longer if frozen). Serves 10.
Combine all ingredients in saucepan and cook until candy is dissolved and mix is thick, about 20 to 25 minutes. Pour into hot jars and seal.
Layer in a 9 x 13-inch dish as listed. Use the mayonnaise to seal in the vegetables. Cover and chill 8 hours. Add the bacon bits after chilling.
Crush Ritz crackers and spread in bottom of casserole dish. Melt butter and drizzle over crackers, mixing well. Mix chicken broth, sour cream and cream of chicken soup together; boil, stirring until smooth. Add cut up chicken to sour cream mixture and pour over Ritz crackers. Bake at 350° until sides are bubbly.
Prepare pastry shells as directed on package. In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often. Remove and cook remaining chicken. Reduce heat to medium-low, add 1 tablespoon margarine, cook broccoli and mushrooms until tender and liquid has evaporated, stir often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Spoon over pastry shells. Serves 6.
Cook chicken until done. Tear into small pieces and line the bottom of a 1 1/2-quart casserole dish. Mix chicken soup with milk. Pour over chicken. Put stuffing on top of soup mixture. Melt 1/2 stick of margarine and mix with 2/3 cup chicken broth. Pour over stuffing. Bake for approximately 20 to 30 minutes at 350°.
Boil boneless, skinless chicken breast in water. Cook until tender. Chop into bite size pieces and mix together with the other ingredients. Add salad dressing as you desire. Serves 12.
Preheat oven to 375°. Sift all but C, F and K together in a mixing bowl. Add F and K; stir thoroughly with spoon. Add C and mix. Place heaping tablespoon in well-greased muffin pans. Bake 15 minutes.
Mix chicken, soups, and bread crumbs to consistency for sandwiches. Bake at 350° until hot.
Bake cake according to directions on box. Cool. Crumble 1 cake layer in large serving bowl. Make pudding using the 3 cups milk. Pour 1/2 pudding mixture over cake.	Spread 1/2 of pie filling over pudding. Next spread 1/2 of pineapple, 1/2 of Cool Whip and 1 package of coconut. Repeat all layers.
Slice zucchini and peppers into thin strips. Heat oil in frying pan; stir in zucchini and peppers to coat evenly. Cover and cook about 10 minutes, stirring occasionally until tender-crisp when pierced. Do not overcook. Remove from heat and stir in olives and green onions, 1 teaspoon garlic salt and pepper. Turn into bowl.
Gradually add sugar to cream cheese, mixing well. Stir in remaining ingredients. Spread into greased 8-inch square pan. Chill overnight. Makes 1 3/4 pounds.
Place margarine in baking dish; melt in oven. Heat peaches, 1/2 cup sugar and water in saucepan until sugar is dissolved, then bring to a boil. Combine flour, baking powder, salt, remaining 1/2 cup sugar and milk in mixing bowl; stir until smooth. Remove baking dish from oven; add batter, then peach mixture. Bake at 375° for 20 to 30 minutes. Crust will rise to top and brown.
In a large saucepan mix contents of soup can with equal amount of water. Bring to a boil. Fill can with Minute rice and add to boiling soup. Stir in 1 1/2 cups cooked vegetables (broccoli, peas or green beans), 4 slices American cheese and 1 1/2 cup cooked meat or fish. Stir, cover and remove from heat. Let stand 10 minutes for rice to cook.
Microwave 2 to 3 minutes to melt sugar. Fill with water to 1 quart. Add 4 to 5 drops red food coloring. Cool, store in refrigerator.
Boil sugar and milk for 3 minutes; remove from heat. Add peanut butter, vanilla and cracker crumbs. Beat until smooth.
Beat the egg with a fork. Bring the broth to a simmering point. Remove from heat and slowly drizzle in the beaten egg, stirring slowly. The egg should become stringy-looking rather than making the soup appear milky. Garnish with parsley. Serve hot.
Combine all ingredients except peaches. Mix at medium speed for 2 minutes. Pour into well-greased deep dish pie plate. Pour drained peaches over mixture.
Preheat oven to 300°. Grease and flour tube pan. Beat together oil and sugar. Add eggs, one at a time, beating until well mixed. Add vanilla. Add flour and milk alternately, mixing well after each addition. Bake for 1 hour and 15 minutes. Cool for 15 minutes before removing from pan.
Blend in blender until smooth. Mix thoroughly all ingredients and serve. May be used to make mock turkey, stuffing, etc.
Thaw puff pastry for 20 minutes. Combine apples, raisins, cinnamon, sugar, nuts and crumbs. Unfold and roll out each pastry square to 13 x 10-inch rectangle. Place half the apple mixture along center line of pastry (lengthwise). Brush edges with beaten egg yolks. Fold dough over filling, pressing edges together to seal. Place seam-side down on greased rimmed baking sheet. Repeat with remaining pastry. Brush tops with egg yolks.
Mix corn meal with cold water in bowl. Add to boiling water in saucepan. Cook for 15 minutes, stirring frequently. Add salt and margarine; mix well. Remove from heat. Cool. Press into baking dish.
Brown beef or sausage. Stir in seasoning blend. Cook for 5 minutes. Add broth, soup and potatoes. Simmer for 30 minutes to 1 hour.
Put everything together in a pot except the rice. After it has boiled abut 45 minutes, add rice. Boil until it gets thick. Add some water, if needed. Also taste for salt. Serves 2 or 3 people.
Heat oven to 375°. Place butter in a 9 x 13-inch pan and melt in oven. Put brown sugar in large mixing bowl and pour the melted butter over it. Cream butter and sugar; beat in eggs. Mix in flour, baking powder, vanilla, pecans and chocolate chips. Pour batter into already buttered pan. Bake 25 to 30 minutes or until brownies just begin to pull away from sides of pan. When cool, cut in squares.
Saute celery and onion in butter until slightly brown and clear. Add rice and 1 package of broccoli, prepared according to package directions. Add cream of chicken soup and a small jar of Cheez Whiz. Mix well. Sprinkle bread crumbles on top. Cook at low heat for 15 to 20 minutes.
Cook and drain macaroni. Mix together cream of mushroom soup, cream of chicken soup and milk until hot, then add seasonings and butter. Mix together with macaroni and chicken. Place in greased casserole. Top with grated cheese. Bake at 350° for 25 minutes.
Mix brown sugar, margarine, water and vanilla. Stir in flour and salt until dough holds together (if dough is dry, stir in 1 to 2 teaspoons of water). Cut caramels into fourths. Shape dough by teaspoonfuls around caramel pieces. Press dough into center of each pecan half. Bake until done, 12 to 15 minutes. Cool.
Prepare cake mix as directed on package. Chop 2 squares of the chocolate into cake mix. Bake cake in 4 layers.
Cut biscuits in half. Wrap around sausage; bake at 450° about 10 minutes or until brown.
In a large bowl, combine Cool Whip, milk, lemon juice and strawberries. Mix thoroughly. Put in pie shells and freeze. Remove from freezer 1 hour before serving. Garnish with fresh strawberries.
Combine soup and milk in casserole dish. Add tuna, 1 cup potato chips and peas; blend. Sprinkle remaining chips on top. Bake at 350° for 25 minutes.
In a small, heavy saucepan, whisk milk and cornstarch until blended. Whisk in eggs, sugar, salt and vanilla. Cook over medium low heat, whisking constantly, until mixture thickens and you can see the bottom when whisking. Cool. Makes enough to fill a 9 inch pan.
Trim semi-frozen meat and slice 1/8 to 1/4-inch thick strips. In bowl, combine all ingredients except meat. Stir until dissolved. Add meat; coat thoroughly. Let stand 1 hour or refrigerate overnight. Meat will absorb liquid. Remove excess liquid. Arrange strips close together on oven or cake racks in shallow pans. Dry meat on lowest temperature (150° to 200°) until it turns brown and feels hard (4 to 7 hours). Pat off beads of oil. Cool and store in airtight bags or jars. Keeps indefinitely. Makes 1/2 pound. Can also be dried on top of wood stove on racks and pans. Turn strips often though. Very economical.
Prepare apples, core and chop up. Cut up peaches. Add dates. Blend slow in blender until smooth. Very good!
Combine flour, salt and pepper and pound into steak. In large skillet, brown steak in hot oil on both sides. Add chopped vegetables, tomatoes or soup mixture. Cover and cook over low heat for 1 1/2 hours or until tender. Serve over mashed potatoes or rice or egg noodles.
Saute the onion in the oil in a medium size saucepan until tender. Add the tomato paste, tomato sauce, water, oregano, basil, salt and pepper. Simmer, covered, for 10 minutes. Preheat the oven to 375°. Coat the inside of a 1 1/2-quart casserole with nonstick cooking spray. Combine the Ricotta and half of the Mozzarella in a large bowl. Add the cooked ziti and half of the tomato sauce. Stir gently to mix. Turn into the prepared casserole. Add the remaining tomato sauce. Sprinkle with the remaining Mozzarella cheese. Bake in the preheated oven for 25 to 30 minutes or until the cheese is melted and browned.
Wash eggplant and saute in oil with onions, tomato and garlic. Steam artichokes until done. Stuff with eggplant mixture and serve hot.
Mix sugar and flour in large microwave bowl; gradually add milk (evaporated milk can be used). Stir in eggs real well. Microwave 3 minutes. Stir. Cook in microwave 2 additional minutes. Stir. Cook until creamy or until desired thickness. Crumble vanilla wafers into pudding and add sliced bananas. Top with whole vanilla wafers. (One bowl only to wash.) Enough for two and company, too.
Combine eggs vanilla extract, sugar and orange juice Mix well. Heat oil in skillet. Dip bread slices into egg mixture. Fry in oil until lightly browned on each side. Serve with syrup, powdered sugar and apple butter.
Beat Eagle Brand milk and Cool Whip together, then add crushed pineapple, nuts and pie filling. Pour into serving dish, refrigerate to season.
Let bread thaw and rise, as per the package instructions. Roll as flat as possible. Top with butter, cheese and pepperoni. Roll up like a jelly roll. Spread egg over top and seal. Bake on foiled cookie sheet at 350° for 25 minutes.
Cook chicken in oil in a Dutch oven until chicken is golden brown; remove chicken. Drain, reserving 2 tablespoons drippings in Dutch oven. Saute onion and next 3 ingredients in drippings. Add water, rice, salt, peppers, chicken and sausage; bring to a boil. Cover; reduce heat and let simmer until chicken is done and rice is tender and water is absorbed. Let stand 5 minutes before serving.
Cook noodles. Lightly brown hamburger and onion; stir in noodles. Pour into casserole. Mix 1 cup bread crumbs with 3 tablespoons butter. Sprinkle on top. Bake at 350° for 30 minutes.
Coat bottom of 9 x 5-inch loaf pan with vegetable cooking spray. Dust pan with 1 teaspoon flour. Set aside.
Layer in a shallow Pyrex dish in order. Put in microwave for 5 minutes (longer for some microwaves). Serve with chips.
Season the steak and place it on a well floured cutting board. Cover the	steak with flour and pound it with a meat hammer. Continue to turn, flour and pound the meat until all the flour is taken up by the steak.
In food processor or blender, whirl 1/2 package of cookies, including fillings, until fine crumbs form. (Or place cookies in paper or plastic bag and crush by rolling with rolling pin.) Mix in butter.
Peel, core and chop apples into bite size pieces (sprinkle with lemon juice so they won't turn brown). Add celery, raisins, cherries and 3/4 cup pecans. Mix well. Add 1 tablespoon sugar to mayonnaise and beat until smooth. Pour over mixture and toss. (You might have to use more or less mayonnaise.) Place mixture in serving dish and sprinkle the top with celery seed and the remainder of the pecans.
Pour juice and mineral water over ice in a glass. Garnish with fruit as desired. Makes 1 serving.
Preheat oven to 350°. Combine all ingredients except cheese. Make 1/2 loaf. Lay cheese on top of meat. Top with remainder of meat and cheese. Bake for 1 hour.
Mix all ingredients together and store in airtight container. Add 2 teaspoons of spiced tea mix to 1 cup hot water for a delicious hot drink.
Combine honey, mustard and lemon juice in mixing bowl; beat thoroughly. Grill ham steaks slowly over charcoal or cook under broiler. Brush frequently with honey sauce until brown and glazed on both sides.
Brown ground beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup ground beef along with chilies, 1/2 cheese, 1/2 cup French fried onions and mix well. Pour 1/2 of remaining sauce mixture in bottom of a 10-inch round or 8 x 12-inch baking dish.
Rinse beans well, trim stem ends and cut beans lengthwise (French-style). Melt butter or margarine in medium-size skillet over medium heat; stir in chicken broth. Add beans; bring liquid to boil. Reduce heat and cook (covered) about 18 minutes. Add bell pepper, parsley, salt and pepper. Cook, uncovered, an additional 5 minutes. Makes 4 servings.
Preheat oven to 425°. Lightly grease 9-inch round cake pan. Prepare basic biscuits, rolling dough into a rectangle, about 1/4-inch thick. Brush with butter. Combine sugar and cinnamon. Sprinkle evenly over dough. Roll up jelly roll fashion, beginning with long side. Slice into 1/2-inch slices. Bake 18 to 20 minutes. Makes 16 to 18 rolls.
Cook bacon until crisp. Add sliced squash and water. Cook, covered on low until done. Scorching slightly adds to taste! Salt and pepper to taste.
Cut shortening into dry ingredients. Add water and mix as for pie crust. Place dough into cookie press and form dough in long lines on cookie sheet. Cut into desired lengths with sharp knife; separate slightly. Bake at 400° for 5 to 10 minutes (until lightly browned). Cool and serve.
Shake first 3 ingredients in bag with chicken until coated. Saute in oil until golden brown. Mix remaining ingredients in bowl and add to chicken. Simmer until chicken is cooked. Serve with rice.
Cube 3 to 4 bananas,	sprinkle with lemon juice. Add Eagle Brand milk, Cool Whip, cherry pie filling and nuts. Mix and freeze.
Melt butter in a 13 x 9-inch pan. Spread hot cherries on bottom. Pour batter over cherries. Bake at 350° for 30 minutes.
Preheat oven to 350°. Spray a 13 x 9-inch pan with nonstick coating. Spread chilies in bottom of dish. Cover chilies with cheese. Mix remaining ingredients in blender until well blended. Pour mixture over chilies and cheese. Bake 45 minutes in a 350° oven. Serves 6 to 8. Also good cold, cut into 1-inch squares for hors d'oeuvres.
Cream the cream cheese with sugar and mayonnaise. Add pineapple (drained) and cranberry sauce. Use mixer to mix well. Add Cool Whip. Put into cupcake liners and freeze. Or can be frozen in any dish desired. Thaw slightly before serving. A good way to store in freezer is to let mixture freeze and put into Ziploc bags.
Beat Crisco and sugars in a large mixing bowl. Add eggs and vanilla, mixing well. Add flour, salt and soda. Mix well. Fold in chocolate chips. Drop by teaspoonfuls on cookie sheet and bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. Butter and flour a 9 x 13-inch baking pan. Place sugar, butter and water in a heavy saucepan and bring just to a boil; remove from heat. Add chocolate chips and stir until smooth; blend in vanilla. Transfer to a large mixing bowl and beat in the eggs, one at a time, beating well after each addition.