HumbleIntelligence/food-ner-1-Million huggingface dataset:
Debone chicken, if desired. Place in baking dish. Lay one slice of cheese over each breast. Sprinkle croutons over cheese. Mix sherry and soup together and pour over cheese slices. Melt margarine and pour over all. Bake at 325° for 1 hour.
Mix pineapple juice and Sprite in punch bowl. Float sherbet on top. Stir and serve.
Mix softened cream cheese and onion and small amount of pickle juice until it is spreadable. Spread mixture on sliced ham, dot with sweet pickles, roll up like a jelly roll. Chill for several hours and slice.
Bake cake mix according to directions on box. Mix sugar, sour cream and coconut; set 1 cup of this mixture aside. Ice cake layers with coconut mixture.
Line edge of platter with salami slices. Cover large platter with lettuce. Roll each slice of ham and arrange amongst lettuce. Cut Provolone cheese in strips, putting partially under lettuce leaves like rolled ham. Slice hard-boiled eggs in half, arranging on lettuce. Then place chunks of tuna. All other ingredients are just placed on top of each other. Place shrimp on very top.
Mash peaches and mix all ingredients. Pour into freezer container. Yields 1 gallon.
Chop up lettuce. Dice tomatoes and add to lettuce. Add Miracle Whip. Mix well and enjoy.
In small bowl, stir together cocoa and boiling water until smooth; set aside. Heat oven to 350°. Grease and flour 2 round pans.
Place broccoli and cauliflower in a large bowl. In separate bowl, combine remaining ingredients. Pour over broccoli-cauliflower mixture and refrigerate overnight. Mix in crumbled bacon before serving.
Put in 3 qt. greased casserole in layers: tortillas, chicken, soup, cheese ending with soup. Add the olives and chilies to the soup. Sprinkle the top with one can chile salsa and a little cheese. Bake at 350 degrees for half an hour.
Melt butterscotch in a double boiler. Add peanut butter and blend in double boiler until smooth and creamy. Pour mixture into candy mold. (Baker's Kitchen on Hull Street sells molds shaped like peanuts.) Place in freezer until hardened (about 10 minutes). Turn mold upside-down and tap it on counter. Candy should fall out, if not, return it to freezer for a few minutes.
Put soup bone in pot of water. Add salt, pepper, thyme, parsley and tomatoes. Cook and simmer for approximately 2 hours. Add other vegetables and cook for another hour, then add 1 large bag of frozen mixed vegetables. Cook for about 30 minutes. Serve with loaf of fresh baked bread and enjoy.
Heat to boiling point. Pour over 4 pounds top round. Refrigerate for 24 hours. Next day, brown meat. Add marinade and simmer for 2 hours. Add celery, carrots, onions, lemon and potato; cook until tender.	Remove meat and vegetables to platter. Crush 10 gingersnaps. Add to pan juices to thicken gravy. Pour over meat and vegetables.
Bake cake mix according to directions. Make pudding mix according to directions, adding softened cream cheese to the pudding. When the cake is baked, punch it full of holes with a fork and pour the can of pineapple over it. Spread the pudding and cream cheese mixture over the pineapple. Add coconut to the Cool Whip and spread over the pudding mixture. Cool for 24 hours.
Cut broccoli tops in bite size pieces; discard stems. Chop tomato, mix with broccoli and mushrooms. Add dressing and mix well. Let set for a few hours in refrigerator before serving.
Grate potatoes on grater using small holes on grater. Take off water, if any. Add egg, salt and milk and mix. Add flour, enough to hold batter together. Put enough oil in skillet so it covers potatoes partly. Use 2 tablespoons of batter (or more if you like them thicker). Fry slowly on one side until brown and turn over and brown other side. Drain on paper towels. Put salt on, if you like. Serve with sour cream on top.
Place rhubarb in pie plate. Sprinkle with sugar. Combine rest of ingredients and mix well. Pour over rhubarb. Bake for 30 to 40 minutes at 350°. Invert onto serving plate.
Bake the pie crust first. Heat the milk. Add next four ingredients as in making custard. Pour this (boiling) upon the whites (beaten light and mixed with three tablespoons of sugar). Pour into the crust and brown slightly in a hot oven.
For crust, mix together sugar, flour crushed graham crackers and oleo. Line bottom of 9 x 12 pam. In a blender, combine yolks, both milks, 1 c. sugar, egg whites. If too much at one time, do half at one time. Pour on top of crust. Bake 10 mins. at 375°, then bake at 325° for 40 mins. Should be light brown.
Dissolve jello in hot water. Cut up circus peanuts and dissolve in jello. Drain pineapple and add the liquid to cold water to make 2 cups; add to first mixture. Let stand until partially set, then add whipped Dream Whip and crushed pineapple. Refrigerate until set.
Boil syrup and sugar together until it's at a boil that can't be stirred down. Take off stove and add peanut butter. Pour over corn flakes. Spoon out on waxed paper or cookie sheet.
Cook broccoli until tender; drain. Arrange stalks in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour this mixture over chicken and broccoli. Sprinkle cheese on top. Then sprinkle bread crumbs over this. Bake for 30 minutes at 350°. Serves 6 to 8.
Sift flour, soda and salt, then cream the shortening until soft and smooth. Gradually add sugar, creaming very well until fluffy. Beat in flavoring, slightly beaten eggs and banana. Add flour alternately with milk, beating until smooth after each addition. Put into greased pans and bake at 350° for about 30 minutes or until done. Cool, then ice.
Form dough into 1-inch balls. Bake in ungreased 1 1/2-inch muffin tins at 375° for 10 minutes or until lightly browned. Press peanut butter cups in the center of warm cookies. Cool 10 minutes before removing from pans. Makes approximately 4 dozen.
Preheat oven to 375°. In 13 x 9-inch baking dish, arrange chicken. In small bowl, combine all other ingredients. Brush over chicken. Bake 45 minutes until chicken is done.
Peel and devein shrimp. Marinate in the lime juice for 1/2 hour. In your blender, process the garlic cloves, the jalapenos and 3/4 cup cilantro leaves; add the beer. When everything is well chopped, stir in the melted butter. Mash the avocado. Stir the mashed avocado with sour cream and 1 tablespoon of cilantro. Mix until the ingredients are smooth. Thread your shrimp on skewers. Brush with the beer mixture. Grill. Turn once. Brush with more of the beer batter and cook until done. Dip in avocado sauce hot.
Mix together all ingredients, adding pecans last. Pour into 9-inch pie pan (unbaked). Bake at 450° for 10 minutes. Then reduce heat to 350°, about 45 minutes, until knife comes out clean.
Cream first 4 ingredients. You may add cinnamon and ginger. Place soda in hot water. Add cream of tartar, flour and salt. Roll out. Bake at 375° to 400°.
Dice the tomatoes and peppers; add the cabbage and onion. Put mixture into bowl. Add the salt and just enough water to cover. Soak overnight. Drain the next morning. Bring to a boil the 3 cups water, sugar, vinegar, turmeric, celery seed, mustard seed, tomatoes, peppers, cabbage and onion. Boil 3 minutes. Add to containers and seal. Makes about 13 pint jars.
Slice peaches. Put in greased baking dish. Sprinkle some sugar on top. Sift flour, sugar, salt and baking powder together. Add egg. Pinch into crumbs. Bake at 350° for about 35 minutes. Serve warm with cream.
Drain salmon. Mix salmon and bread crumbs. Combine remaining ingredients except oil. Stir into salmon mixture. Form into about twelve 1-inch balls. Heat oil about 1 inch deep in skillet. Spoon balls into hot oil; brown well on all sides. Makes 4 servings.
Blend all ingredients together. Blend on high until smooth. Serve immediately. Yield: 3 1/2 cups.
Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until sauce thickens, stirring constantly. Pour syrup mixture in 13 x 9 x 2-inch baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla and salt, stirring until blended. Pour over bread. Chill overnight. Bake at 350° until light golden brown, 40 to 45 minutes.
Mix the applesauce, margarine, eggs, vanilla and brown sugar. Add oatmeal, cinnamon, allspice, flour, baking soda, salt, raisins and nuts and mix thoroughly. Drop by teaspoon onto a cookie sheet and bake for 15 minutes at 375°.
Hull and slice 1 cup of berries. Arrange along sides of a clear straight sided 1 1/2 quart glass bowl or dish. Place remaining berries in food processor or blender, add sugar, cover and blend to puree. In mixer bowl, beat pudding that has been made with cream cheese. Place half of the cake cubes in the bottom of the dish; top with one half of the sliced bananas and pour half of the pureed berries over them. Top all this with half of the pudding mixture. Repeat with remaining cake cubes, berries, bananas and pudding. Cover the top with Cool Whip and refrigerate for 1 hour or overnight.
Preheat oven to 350°. In medium saucepan, cook and stir onion in margarine until tender. Stir in flour, then chicken broth. Stir and cook until smooth and thickened. Remove from heat; add sour cream. Set aside.
Boil first 5 ingredients in a very large pan until potatoes are done but still firm. In a second large pan, melt margarine; stir in flour until smooth. Gradually stir in milk and cook over low heat until hot. Stir in the cheese. When it is melted, pour the milk mixture into the pan of potatoes and water. Stir. Makes about 1 gallon. Great reheated, too.
Mix cream of	wheat,	flour, sugar, baking powder and salt well. Add milk, oil, egg and food coloring. Stir gently and don't overbeat it, gals! Grease your pan and bake at 425° until the top is golden brown. It's crispy and crunchy.
Clean the mushrooms and remove stems. Rinse, drain and dry shrimp. Combine all ingredients except Romano cheese. Fill mushroom caps with mix and sprinkle with cheese. Cover and chill for 2 to 3 hours. Preheat oven to 400°. Lightly grease an 11 x 7-inch pan. Bake mushrooms at 400° for 15 minutes.
Combine all ingredients and top with Durkee onion rings. Bake at 350° for 25 minutes.
Combine melted oleo, onion, soup and Cheez Whiz. Combine broccoli and rice. Combine two mixtures into 9 x 13-inch pan. Bake 1 hour at 300°.
Make pudding with milk according to directions. Soften gelatin in cold water. Stir into hot pudding. Beat egg whites until frothy. Continue beating while adding sugar, a teaspoon at a time. Pour into 2-quart mixing bowl. Chill 6 to 8 hours.
Combine ingredients. Add more chicken broth, if needed. Bake for about 45 minutes at 350°.
Tear bread into 2-inch pieces. Drop into large mixing bowl and pour milk over. Toss	gently until bread is coated. Let bread soak about 15 minutes. In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick. Add vanilla. Pour mixture	over milk-soaked bread and gently, but thoroughly, mix together until bread is evenly coated with egg mixture. Put into a buttered 9 x 13 x 2-inch baking dish (uncovered), and place dish in another pan with 1 to 2 inches of water. Place these dishes in preheated 350° oven and bake until set. A knife inserted into center should come out clean, about 1 hour.
Mix the first 3 ingredients together and set aside. Mix the sugar, spices, oil and vinegar together and toss over the vegetables. Marinate overnight for best flavor. Stir before serving.
Combine butter and water in a medium saucepan over low heat. Cook until butter melts. Combine remaining ingredients in a mixing bowl. Add butter mixture; beat until smooth. Yields about 1 1/2 cups.
Crust: Pat 1 large and 1 small pkg. of crescent rolls out onto a large cookie sheet or crescent roll pan. Bake for 10 minutes at 370°. Cool.
Combine sugar and milk in medium-size saucepan. Cook on medium heat until color turns darker. Remove from heat; add vanilla. Stir, then immediately add peanut butter and Fluff, stirring until mixed. Pour into small square buttered pan.
Melt butter in pan; add spinach, sliced mushrooms, and nutmeg; salt and pepper to taste. Cover and cook over low heat for 8 to 10 minutes. Transfer the vegetables to a serving dish and drizzle sour cream over on top. Serve at once while still hot.
Cook meat and drain; set aside. In a large bowl, mix cheese, soup, onion and green chilies. Stir in meat and mix well. Soften tortillas one at a time in hot oil. Put layer of meat in a large casserole dish; layer 3 or 4 tortillas, the another layer of meat and so on, ending with meat. Bake in a 350° oven for 45 minutes. Just before removing from oven sprinkle with grated cheese and let melt. Makes 8 servings.
Preheat oven to 350°. Coat 2 (8 1/2 x 4 1/2-inch) loaf pans with nonstick cooking spray. Sift together flour, salt, cinnamon, baking soda and baking powder. Whisk together oil, eggs, vanilla, sugar and rind in large bowl. Stir in flour mixture, zucchini, walnuts and raisins. Divide into prepared pans. Bake for 55 to 60 minutes.
Sift together sweetness with consideration and kindness. Blend in equal amounts of the Spices of Life and mix well with generous amounts of love. Bake until savory, approximately a lifetime.
Mix all ingredients except sour cream. Pour 1/2 into 9 x 12-inch dish. Put in freezer for 20 minutes. Spread with sour cream. Top with rest of Jell-O. Refrigerate.
Place apples in casserole dish. Add lemon juice. Melt butter. Add flour, sugar, oatmeal and spices. Place crumbly mixture on top. Bake at 350° for about 45 minutes.
Preheat oven to 300°. Mix eggs, margarine and sugar until fluffy. Add mashed bananas. In another bowl, mix the flour, baking soda, baking powder and salt.
Mix first 6 ingredients and boil gently for 5 minutes. Pour syrup over popped corn in a large shallow pan. Bake for 1 hour at 250°, stirring every 20 minutes. Cool on wax paper.
Cream shortening and sugar together; add eggs and beat well. Sift flour once, then measure and add soda, baking powder, salt and spices and sift again. Add dry ingredients and milk at same time; beat well. Last, add nuts and prunes.
Put 1/2 of a twist in each well of a mini-muffin pan. Bake 8 minutes, at 375 degrees. Make a hole in the center of each "mini-muffin" and add 1 tsp. cream cheese, 1 1/2 tsp. heated chili, 1/2 tsp. onions and 1 tsp. cheese to each. Return to oven for 3-5 minutes. Yield: 64.
Mix Crystal Light, honey and egg whites. Add ice and mix well. Chill in freezer for 30 minutes. When ready to serve, place 2 cups of mixture in blender. Add 1 cup of club soda. Blend and pour. Garnish with lime slices.
Combine all ingredients except egg and green onions and bring to boil over high heat. Stir constantly in one direction. Gradually pour egg into boiling soup. Remove from heat and garnish with onion greens.
Cream sugar and shortening. Add eggs and salt. Beat thoroughly until light and fluffy. Stir soda into milk. Add flour and milk alternately and beat well. Add mashed bananas, nuts and vanilla.
Have children spread cream cheese or peanut butter onto a rectangular cracker. Gently press half of a red grape, a small circular piece of American cheese and half of a green grape onto the cream cheese. Makes traffic lights.
Cream sugar, butter and eggs. Fold in flour, sour cream, vanilla, baking powder and salt.
Combine all ingredients in food processor or blender. Blend until smooth and thick! Pour into 6 serving cups and freeze until ready to serve (at least 15 to 20 minutes freezer time before serving).
Early in the day, cook noodles as package directs; drain. Saute beef until browned (using a little margarine, if necessary). Remove from heat; add tomato sauce. Combine cheeses, sour cream, scallions and green pepper. Spread 1/2 of cooked noodles in 2-quart casserole. Cover with cheese mixture. Top with remaining noodles. Pour melted margarine over noodles (optional), then tomato-meat sauce. Refrigerate at least 3 hours.
Combine margarine, oil, chocolate and water in a saucepan and heat until chocolate is melted. Cool to lukewarm. Combine flour, sugar, soda, cinnamon, salt, milk, eggs and vanilla in a large bowl; add chocolate mixture. Pour into a greased and floured 12 x 8-inch cake pan. Bake at 350° for 20 to 25 minutes or until done. Five minutes before cake is done, prepare frosting.
Dissolve Jell-O in boiling water; cool and stir in pie filling and pineapple. Chill until jelled.
Cream together the butter, sugar and vanilla. Add the eggs, one at a time. Sift together the flour, salt and soda. Add to the creamed mixture. Stir in pecans and chopped dates. Cover with wax paper and refrigerate for 1 hour. Drop by tablespoons about 2-inches apart on an ungreased baking sheet. Bake 10 minutes at 375°. Remove immediately from the baking sheet and cool on wire racks. Makes 8 dozen.
Mix 2 packs of pink lemonade Kool-Aid and sweeten as directed. Add punch. Just before ready to serve, add ginger ale.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together cocoa, flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Pour into prepared pans. Bake in three 9-inch round pans at 350° for 30 to 35 minutes; one 13 x 9 x 2 1/4-inch pan, bake at 350° for 55 to 60 minutes.
In a bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, stirring with a fork. The dough will be crumbly.
Mix all of the ingredients with mixer and then with hands until batter forms a ball. Roll out on confectioners sugar and cut into small circles. Put one on top of other and mesh ends with fork tines. Fill with preserves. Bake at 350° for 10 to 15 minutes.
Cut potatoes in 1/4-inch thick slices. Place in a small baking dish. Mix butter and oil, then brush over potatoes. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until potatoes are done and brown at the edge. Serve with Salisbury Steaks, toss green salad and (no water) pound cake and ice cream as dessert.
On low heat, cook the first 4 ingredients until dissolved, stirring constantly. Cool, then add the remaining ingredients. Stir well. Pour into an oblong baking dish. Cool in the refrigerator until mixture congeals. Serve by cutting into squares. This congealed salad is so rich and yummy!
Place 2 tortillas, one directly on top of the other. Spread pizza sauce or spaghetti sauce to approximately 1/2 inch of edge. Place pepperoni or desired meat. Then sprinkle bell pepper and onions. Spread cheese on top. Bake for 10 minutes in 350° oven.
Cream butter or margarine with sugar substitute until light and fluffy (do not use liquid sweetener in this recipe). Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture. Mix thoroughly. Shape dough into a roll (1 1/2 inches in diameter). Wrap in waxed paper and chill for several hours or overnight. Slice dough into 1 1/2-inch thick rounds. Place on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Cut beef into bite size chunks; arrange in Pyrex dish. Cover with vegetables. Sprinkle with sugar, tapioca and salt. Pour on tomato juice. Cover with foil and bake for 5 hours at 250°.
Bring to a boil. Set aside in a container; use as needed. Refrigerate.
Melt butter in custard cup. Add vanilla. Mix in another bowl sugar, cinnamon and almond extract. Cut cheese into 10 cubes. Flatten biscuits into 3-inch circles. Dip a cheese cube into butter and roll in sugar mixture. Place in center of biscuit. Pull edges together and seal to form a mushroom shape. Holding sealed edges, dip top of roll into butter then sugar. Place roll, sealed side down, in muffin tin. Bake at 375° for 12 minutes. Remove immediately.
Combine eggs, oil, sugar, vanilla and shredded zucchini. Mix well. Sift together dry ingredients. Add to mixture, stirring until well blended. Stir in chopped nuts. Pour into two greased and lightly floured 9 x 5-inch pans. Bake at 325° for 1 hour or until done.
Cut frozen pound cake into bite sized pieces. Place in bottom of glass trifle bowl. Heat Hershey's fudge sauce according to directions on jar. In small bowl, mix heated sauce with Kahlua if desired.
Mix ingredients together and let chill. Form into a ball and roll in about 1/2 cup of chopped nuts. Will freeze!
Rinse the beans after they have soaked. Cook them in saucepan with water or stock and salt. Saute onions, garlic, carrot and celery. Add 3 1/2 cups water or stock and soaked, rinsed, drained beans. Bring to boil. Simmer. When beans are cooked (about 1 1/2 hours), add coriander and cumin, then add white wine, black pepper, hot chili peppers, lemon juice and orange. Let simmer for another 1/2 hour. More chili peppers will spice this up. Serve with quesadillas, tortillas fried on a griddle with grated cheese inside and salsa, a fresh green salad and fruit. Serves 8.
Brown meat, onions and pepper. Drain excess fat. Salt to taste. Place in baking dish; add macaroni and soups and mix well. Cover with cheese and bake 1 hour at 300°.
Blend together in a medium bowl the peanut butter, red pepper, garlic, honey and pepper. Add remaining ingredients and mix well. Let stand at least one hour. Will keep for months in the refrigerator.
In a large saucepan, combine 1 1/2 cups apple juice, candies, food coloring, vanilla extract, lemon juice and apples. Bring to a boil, then simmer just until apples are tender, about 10 to 15 minutes, stirring frequently. Combine remaining 1/4 cup juice and cornstarch. Stir into apple mixture and continue to cook until thickened, about 2 minutes. Then cook for another 2 to 3 minutes; add butter. Remove from heat; cool to room temperature. Spread apple filling over bottom of pie crust. Chill for several hours or until holds its shape. Before serving, combine whipped topping and cinnamon. Top each slice with a dollop of the mixture. Yield: 6 to 8 servings.
Bring sugar and syrup to a boil. Add peanut butter. Add vanilla. Stir in Rice Krispies. Press in buttered 9 x 13-inch pan. Melt chips together in a double boiler. Spread on top of bars.
Combine first 5 ingredients in bowl; mix well. Chill, tightly covered, until serving time. Serve with tortilla chips or spicy hot wings. Yields 1 1/2 cups.
In blender, mix the condensed milk and milk. Add eggs and mix well. Make a sauce with the sugar and water. Add the water to the sugar in a saucepan until melted and brown. Put sauce in a tube pan or Bundt cake pan. Pour in the milk/egg mixture. Cook in a hot oven at 425° for 40 minutes over a pan of water. Remove from the pan only when completely cooled. It's good to put into the refrigerator first.
Wash, oil and wrap potatoes in foil. Bake at 450° until tender. Remove foil and cut out top of potato. Scoop out inside of potato and put in mixer bowl. Cream potato with butter, salt and pepper, then chives, onions and sour cream. Put back into potato shell. Bake at 325° for approximately 25 to 30 minutes. Sprinkle grated cheese and bacon, if desired, on top of potato and let cheese melt. Then serve hot.
IMPORTANT: Fried cheese sounds difficult; it's not! Simply remember to chill cheese before breading and before frying to prevent cheese from melting before it turns brown.
Sift flour. Mix in brown sugar. Add melted margarine and pecans. Press into 9 x 13-inch pan. Bake 12 minutes at 400°. Let cool. Cream together cream cheese and confectioners sugar. Fold in Cool Whip. Spread over cool crust. Top with pie filling. Refrigerate. Any flavor pie filling may be used.
Pour water in saucepan. Turn large stove burner on high. Place pan on heat. When water boils, turn off heat. Use while hot.
Simmer pork chops until done in enough water to fill the pot at least one-third full. Season with salt and pepper. When the chops are done, remove them. Simmer the onions and cabbage in the liquid until tender. Return the pork chops to the pot until they are heated back. Adding some margarine at the end adds a little more flavor.
Heat bacon grease. Saute finely chopped onions and peppers until tender. Remove and drain grease back into skillet. Add flour and let brown.