HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and place in small casserole. Bake at 350° for 15 minutes. Serve as a spread for crackers.
Set aside 3/4 cup bread crumbs. Combine all ingredients except oil. Form eight patties, coating each side with reserved bread crumbs. Heat 1 tablespoon oil over medium heat. Cook 4 patties for 4 to 5 minutes on each side. Add other tablespoon oil and cook remaining tuna cakes. makes 4 to 6 servings. Total time: 25 minutes.
Boil 5-quarts water. Add noodles to oil and boiling water. Cook for 12 minutes. Brown ground beef (drain fat from it). Add spaghetti mix, tomato sauce and tomato paste. Add 1/2 cup water. Let simmer a few minutes. Drain water from noodles. Lay one layer of noodles, one layer of meat, one layer of cheese, spinach, etc., ending with one layer of noodles, then top with cheese. Bake at 425° for 45 minutes.
Cut bacon in small pieces. Fry until lightly browned. Sprinkle with flour and fry until flour is browned. Turn heat to low. Add sugar, salt, pepper and vinegar to your taste. Stir in cream. Simmer until hot; do not boil. Add sliced eggs; pour over dandelions or lettuce. Serve over boiled potatoes or toast.
Mix cream cheese, lemon juice, vanilla and milk. Beat until smooth. Pour into pie shell and top with pie filling. Refrigerate several hours before serving. Keep refrigerated.
Combine cream cheese, onions, meat and mustard. Blend until smooth. Spread thin layer over tortillas. Roll tortillas up (egg roll shape). Chill. Before serving slice into 1/4-inch slices. Serve with salsa.
Mix all ingredients. Let set overnight. Scoop out large pumpernickel or rye bread (round loaf). Fill hollowed out bread with dip. Use as a vegetable or bread dip.
Melt margarine in iron frypan. Place onion slices in a single layer in pan. Sprinkle with about 2 tablespoons brown sugar. Cover. Cook over low heat 10 minutes. Turn onions. Sprinkle with remaining sugar. Cook 5 minutes. Uncover and cook, basting with margarine-sugar mixture, 5 minutes longer or until tender.
Melt butter in skillet. Add bread cubes; sprinkle generously with garlic salt. Brown, then bake in 250° oven for 30 minutes.
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts. Allow Jell-O to set in refrigerator for several hours or preferably overnight.
Season to taste 2 Chronicles 9:9. Bake at 300° until done.
Melt butter and mix all ingredients together. Pour mixture into 2 pie shells. Bake at 350° until brown.
Sift flour, soda and cinnamon and set aside. Beat eggs; add sugar and oil. Beat for 3 minutes. Slowly stir in dry ingredients. Fold in apples, nuts and vanilla. Pour batter into a 10-inch greased and floured pan and bake in a 350° oven for 1 hour and 15 minutes.
Mix all ingredients together, pour in a lightly greased medium-size casserole dish. Bake at 350° for 40 to 45 minutes. Top with your favorite type of cheese right before removing from oven.
Mix cookie mix according to directions and press into pizza pan. Bake until golden. Mix remaining ingredients (except fruits) and put on cool crust. Cut up fruits and layer on top.
In bowl, mix all ingredients except catsup and peppers. Mix well and pack bell pepper halves, rounding off tops. Top with catsup and bake at 325° for 1 hour or until done.
Mix together and press into 9-inch spring-form pan buttered up sides as far as you can. Reserve 1/2 cup for topping cake.
Boil cabbage until almost tender. Add ground beef to cabbage. Add vegetables. Cook until tender.
Heat oven to 400°. Generously grease 12-cup fluted tube pan. In small saucepan, combine brown sugar, nuts, margarine and water; heat until margarine melts, stirring occasionally.
Cut chicken in pieces. Dip in 1/2 cup Pet milk. Roll in mixture of corn flakes, Accent, salt and pepper. Place chicken in shallow baking pan lined with Reynolds Wrap. Bake in 350° oven about 1 hour or until drumsticks are tender when pierced with fork.
Start cooking first 6 ingredients together in stock pot, cook on medium heat about 1 hour. Add a bunch of carrots, cook about 30 minutes. Add 3 to 4 medium size turnips, cook about 30 minutes. Add 3 to 4 medium size potatoes, more salt and pepper, if needed. Cook until potatoes are done.
In a non-metallic bowl, stir together chicken broth, orange juice concentrate, vinegar, jerk seasoning, orange peel and garlic. Cover and chill half of the mixture for sauce. Rinse chicken; pat dry. In a plastic bag set in a shallow dish, combine chicken and remaining orange mixture. Close bag and chill for 2 to 24 hours, turning bag occasionally to distribute marinade.
Preheat oven to 450°. In shallow baking pan, thoroughly blend all ingredients, except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until potatoes are tender.
Cook sugar and syrup over low heat. When it comes to a boil, mix in peanut butter, stirring until smooth. Put corn flakes in a large bowl and pour mixture over corn flakes. Mix and shape into balls. Makes a lot of balls, but will be gone in a short while because they are so good.
In mixer, combine sweet potatoes, brown sugar, seasonings and eggs, mixing thoroughly. Slowly mix in milk, half and half and butter. Pour into pastry-lined 9-inch pie pan. Bake at 375° for 40 to 45 minutes or until knife inserted comes out clean. Cool. Makes 8 servings.
Cook lima beans in a microsafe dish, covered, with 1/2 cup water on High power for about 4 minutes. Drain. Reserve liquid. In another microsafe dish, combine red onion, red pepper, green onion and reserved liquid from lima beans. Cover and microwave on High power for 2 minutes. Add lima beans.
Bring to a boil the juice/water mixture and add the 2 packages of pudding and stir until thick. Let cool and then add the pineapple and oranges. Let stand overnight in refrigerator and then add sliced bananas when serving.
Cream butter well. Add sugar and cream it. Add beaten eggs and add sifted dry ingredients with milk. Add bananas, pineapple and chopped nuts. Bake in loaf pan lined with wax paper. Preheat oven to 350°. Bake 45 minutes to 1 hour.
Mix together until creamy the sugar, margarine, vanilla, eggs and sour cream. Sift together the flour, nutmeg, baking soda, cinnamon, salt and cloves. Add to the sour cream mixture, stirring well. Stir raisins and currants into batter. Drop by teaspoon onto greased cookie sheet. Flatten slightly with knife. Bake at 350° to 375° for approximately 10 minutes. Watch carefully; they burn easily. Makes a soft cookie.
Mix all ingredients together except salt, pepper and sage. Mix very well. Put in roaster and bake at 350 degrees for 1 1/2 hours. Stir and taste often. Season with salt, pepper and sage to taste.
Soften plain gelatine in a few spoons of pineapple juice (or orange juice). Pour 1 1/2 cups boiling water over Jell-O and softened gelatine; stir to dissolve. Add 1 cup ice water (or 8 ice cubes). Chill. Fold in cranberry sauce (mashed up) and crushed pineapple, juice and all.
Blend sugar and shortening. Add eggs. Sift dry ingredients and add to mixture. Add vanilla, coconut, oatmeal and nuts. Mix well. Bake in a 350° oven for 8 minutes. Drop by teaspoon. Makes 5 dozen cookies. Drop teaspoon onto cookie sheet. Bake in a 350° oven for 8 minutes. Makes 5 dozen.
Shred in order. Don't mix! Sprinkle with sugar to cover the entire top. Bring to a boil the other ingredients and pour over vegetables while hot. Do not stir! Refrigerate at least 4 hours. Mix. Great for a cookout! Saves in refrigerator for days!
Combine all ingredients. Put into greased casserole dish. Bake for 1 hour at 350°. Yields 6 servings.
Cream sugar with oleo. Add eggs. Stir together flour with baking powder; add alternately with milk. Butter a 9 x 13-inch pan and pour in 1/2 of batter. Mix brown sugar and cinnamon. Spread 1/2 the crumb mixture on the batter, then rest of batter and rest of crumbs. Over the top drizzle 1/2 cup melted butter. Bake at 375° for 30 minutes.
Brown hamburger, drain and mix in everything except Mozzarella cheese and pepperoni. Put them on top. Put in oven at 350° for 15 to 20 minutes, to melt cheese.
Dissolve gelatin in boiling water. Add orange juice (juice from pineapple can be used with orange juice to make 2 cups). Add orange sections and pineapple. Chill until set.
Soak oats in boiling water. While this cools, cream oleo, sugar, brown sugar and eggs. Add oatmeal with flour, cinnamon, soda and salt. Bake in 9 x 13-inch pan for 30 to 35 minutes at 350°.
Mix cocoa, sugar, flour and salt. Set aside. Beat egg yolks, vanilla and melted butter. Add nuts and mix this with first mix. Bake in pie tin for 25 minutes at 375°.
Place the chicken breasts in the slow cooker. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover and cook on low for 7 to 9 hours.
Poach fish in water with spices, then remove fish and in the fish stock, cook carrot, leek and celery until done. Make soup with butter and flour; add fish stock and milk. Beat egg yolks and cream. While beating, pour fish stock over egg yolks; add flaked fish and vegetables and sprinkle with chives before serving. Serves 6 to 8.
Pat the chicken dry with paper towel. Whisk the egg whites with a fork until they just begin to froth, but are still liquid. Brush all surfaces of the chicken with the egg whites. Put bread crumbs on a plate and mix in the chopped sage. Season with a little salt and black pepper. Place the chicken, one at a time, into plate of bread crumbs and sage and carefully press this mixture onto the surface of the chicken. Put the oil into a large shallow pan and gently fry the prepared chicken on each side for 5 minutes until they are lightly golden and tender (set them aside and keep warm). Mix all remaining ingredients, except for the garnish, in a small bowl, whisking well to blend the yogurt and mayonnaise evenly. Place the cooked chicken on a serving dish and spoon a little of the sauce over. Serve garnished with the lemon slices and additional nuts.
Peel and cook potatoes; drain. Add sour cream, margarine, garlic and milk. Blend all with mixer until lumps are gone. Pour into large baking dish and put Cheddar cheese on top. Place in warm oven until cheese is melted. Serves about 15 people.
Place cream cheese, sugar, butter and milk in large saucepan. Mix together over low heat until all ingredients are blended; add beaten eggs. Add egg mixture to cooked noodles and mix well. Pour into 9 x 13-inch pan. Top with cinnamon and crushed cornflakes. Bake at 350° for 1 hour.
With electric mixer, whip butter until smooth. Add eggs one at a time, beating well after each one. Add flour and sugar. Add milk last. Pour into prepared pie crust shell. Bake at 350° for 30 to 45 minutes or until golden brown.
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234°, stirring constantly to prevent scorching, about 4 minutes. Remove from heat. Stir in chocolate chips and Marshmallow Creme until melted; stir in vanilla and walnuts. Spread immediately in buttered 9-inch pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 pounds.
Drain peas. Dice celery, onion and tomatoes. Mix all ingredients together. Garnish with paprika, salt and pepper to taste. Very easy to make and delicious. Serve after chilled for at least one hour.
Cream sugar and margarine. Add eggs, one at a time, and blend thoroughly. Stir in mashed bananas. Stir flour and soda together and add alternately with sour cream. Add vanilla and fold in nuts, if desired. Bake in greased 9 x 13-inch pan at 350° for 40 to 45 minutes.
Layer graham crackers in bottom of 13 x 9 x 2-inch pan. Mix together milk, pudding and Cool Whip. Pour 1/2 of batter on top of crackers and repeat layers. Top with graham crackers and spread on milk chocolate frosting. Chill overnight.
In top of double boiler, combine butter, flour, salt, sugar and grated onion. Make a paste of this mixture and cook for 5 minutes. Remove from heat and add swiss cheese and sour cream. Mix with beans and put in casserole dish. Top with corn flakes that have been crumbled, dot with butter and bake at 350° for 20 - 25 minutes.
Combine margarine and peanuts in 10 inch iron frying pan. Cook until peanuts start popping. Add sugar and syrup. Cook until they pop again. Stir constantly. Remove from heat. Add soda. Stir until it foams. Pour on greased cookie sheet. Cool. Break into pieces. (Cook on medium high heat.)
Put cut biscuits, sugar and cinnamon in brown bag and shake until coated. Layer pieces in angel food cake pan.
Combine all ingredients in 1 gallon container. Add enough water to make one gallon. Chill until ice flakes and forms in freezer. Serve.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Mix all ingredients together and place in bowl. Sprinkle paprika and parsley flakes over top if desired.
Cream together margarine, sugar and eggs. Add melted chocolate and vanilla. Sift dry ingredients and add alternately with sour cream to the chocolate mixture. Mix well. Then add 1 cup boiling water and again mix well. Pour into a well-greased and floured Bundt pan. Bake at 325° for 45 to 50 minutes or until an inserted toothpick comes out clean. Cool in pan for 10 to 15 minutes, then remove and cool. Dust with confectioners sugar. This cake is very moist and keeps well.
In large pot, combine potatoes, green onions, chopped onions and chicken broth. Bring to a boil. Reduce heat and simmer 45 minutes. Place potato mixture into a blender and add cream cheese; puree until smooth. Add Tabasco and salt. Return soup to the pot to reheat. Add the cooked, sliced sausage and stir until the soup is hot. Serve hot with paprika sprinkled on top. Serves 8.
Put in large pan buttermilk; add soda. Let stand 3 minutes. Add sugar and butter. Cook at a rolling boil, stirring constantly, until it will form a soft ball when dropped in cold water. Let cool to room temperature. Beat until creamy. Add vanilla and nuts.
Boil all together except rice; add rice. Remove from heat and let stand for 10 minutes.
Cut shortening into flour. Add salt water and mix until flour is mixed and easy to handle. Roll out as for pie crust.
Tear each biscuit apart in 2 pieces. Roll each half into balls, then roll each ball into butter, then in the brown sugar, cinnamon mixture, then in pecans. Place in a Bundt pan. Pour remaining leftover ingredients on top and bake in a 350° oven for 35 minutes.
Chop onions and 1 package of beef and combine with spices and cream cheese. Line a plastic bowl with waxed paper or Saran Wrap; mold cream cheese mixture or roll into a log and wrap beef around cheese. Serve with a variety of crackers.
To Make Dressing: Whisk together yogurt, lemon juice, parsley, Italian dressing, garlic and pepper until blended well.
Mix the first 4 ingredients together, then add the next 2 ingredients. Pour into Bundt pan; bake at 325° for 45 to 50 minutes.
Heat oven to 350°. Grease bottom only of a 13 x 9-inch pan. In a large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top. Bake at 350° for 42 to 52 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. Makes 36 bars.
Sprinkle dry jello over cottage cheese; mix thoroughly. Add pineapple and oranges; fold in whipped topping.
Heat oven to 350°. Toast almonds on baking sheet in oven until golden, about 10 minutes. Dissolve coffee powder in 2 tablespoons hot water. Combine flour, soda and salt. With mixer at medium speed; beat sugar and butter until creamy. Beat in cooled coffee, vanilla and eggs. Beat in dry ingredients. Stir in nuts and chips. Drop by teaspoon onto ungreased baking sheets. Bake until edges turn brown, about 3 minutes.
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 c of cocoa and cornstarch. Whisk 3/4 c. of milk into cocoa mixture until completely smooth.
Mix first 3 ingredients and cream well. Add flour and baking powder gradually. Mix well and chill at least 30 minutes. Roll on floured surface and cut. Bake at 350° for 10 minutes on ungreased baking sheet. Makes 6 1/2 dozen cookies.
Prepare pasta according to package and set aside. In 12-inch skillet, heat oil over medium heat and saute zucchini, onion, jalapeno peppers and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano, olives and salt and heat to a boil. Reduce heat to low; simmer, uncovered, about 10 minutes, stirring frequently, until mixture thickens. To serve, toss cooked pasta with vegetable mixture. Serve with Parmesan cheese, if desired. Makes four side-dish servings.
Crush cookies; mix with melted butter. Reserve 1 cup for top. Spread on bottom of a 9 x 13-inch pan. Layer ice cream, sauce, Cool Whip and then crumbs on top. Freeze 24 hours.
Cook sugar, milk and butter to soft-ball stage. Add dates and stir until dissolved. Add pecans. Stir until firm. Pour on buttered freezer paper and make into roll. Refrigerate.
Grease a 9 x 9 x 2-inch pan. Stir together flour, baking powder, baking soda and salt. Beat sugar and shortening until fluffy. Beat in egg and vanilla until well mixed. Peel and core apple, then chop. Stir 1/2 of the flour mixture into the sugar mixture. Stir in sour cream. Then stir in sour cream and remaining flour mixture and apple. Spread in pan. Crush nuts and mix together brown sugar, butter and cinnamon. Sprinkle over coffee cake. Bake 25 to 30 minutes in a 375° oven.
Combine corn, green beans and cream of potato soup in 2-quart microwave dish. Microwave on High for 5 minutes. Cover with onions and cheese. Microwave for 2 minutes more or until cheese melts.
Soften	yeast in water. Add biscuit mix. Beat vigorously for 2 minutes. Dust surface with biscuit mix or flour and knead dough until smooth. Divide dough in half and roll in circle. Place dough circle on baking sheet. Crimp edges. Brush dough with oil.	Fill with desired toppers. Bake at 425° for 15 minutes or until dough is done. Makes 2 (12-inch) pizza crusts.
Wash and dry mushrooms. Cut out stems and dice finely. Crush Ritz crackers to make crumbs. In a medium frying pan, saute onions and diced stems in 2 tablespoons of butter until cooked. Add butter and cook until butter is melted. Pour over cracker crumbs and toss. Add Parmesan cheese and 1/3 cup Zesty Italian dressing and mix until a soft stuffing. Add more Italian dressing if needed. Stuff each mushroom cap with filling and place on baking sheet. Sprinkle shredded cheese on top and bake in 350° oven for 15 minutes. Serve hot.
Wash potatoes and quarter. Leave the peelings on. Roll potatoes in mixture of flour, cheese, salt and pepper. Place in a pan with melted butter. Bake at 400° for 20 minutes. Turn them each over and bake 20 minutes longer or until done.
Cut boneless chicken into pieces and pound thin. Add salt and pepper to taste. Dust with flour. Brown pieces of chicken in olive oil, drain on aper towels. add butter/margarine to pan. Add a sprinkle of parsley. Add Marsala wine. Place chicken back in pan and coat with mixture. Cover and simmer for 5 minutes. Server with angel hair pasta or rice.
Wash strawberries before using. Do not soak in water. Remove stems and hulls. Drain thoroughly. Slice strawberries and sprinkle with sugar. Divide strawberries among 4 cake shells. Prepare whipped cream and spoon over berries.
Tear angel food cake to bits and place in a 9 x 9-inch pan. Blend pudding and milk, then add ice cream. Beat for 2 minutes on low speed. Pour over cake and refrigerate. Dissolve jello in hot water. Add frozen strawberries and refrigerate until partially hardened. Pour over cream filling.
Grate cheese on coarse end of grater. Let grated cheese soften at room temperature until consistency of butter. Add flour and seasoning, working into a dough. Press mixture around olives and bake on greased baking sheet for 10 minutes at 400°. Serve hot.
Combine syrup and sugar in saucepan. Cook over medium heat. Keep stirring until sugar is dissolved and is bubbly. Remove from heat. Add peanut butter and then cereal. Stir until all coated. Drop onto wax paper.
Rub rabbit with salt and pepper. Brown in skillet. Remove. Place in casserole. Combine all ingredients. Mix and pour over rabbit. Bake, uncovered, at 350° for 1 1/2 hours. Baste often. Serves 4.
Sift dry ingredients together. Cut in shortening with a pastry cutter until crumbly. Add currants. Beat eggs and add milk until blended; add to dry mixture. Cover and chill for 1 to 2 hours (dough will be stiff).
Peel figs (if unpeeled are preferred, pour boiling water over figs and let stand until cool; drain). Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag. Add to figs; cook gently until figs are clear. Cover and let stand, 12 to 24 hours in a cool place. Remove spice bag. Heat to simmering. Pack hot into hot jars, leaving 1/4-inch space at top. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Combine first 4 ingredients; mix well. Combine dry ingredients. Stir gently. Add dry ingredients to egg mixture. Mix until smooth; stir in butter. Pour into pastry shell. Sprinkle with nutmeg. Bake at 350° for 45 to 50 minutes.
Blend first four ingredients with electric mixer at medium speed. Blend in sour cream and egg whites. Spray 9-inch pie pan with nonfat cooking spray; sprinkle with crumbs. Pour in cheese mixture and bake at 325° for 40 minutes. Cool, then refrigerate for 3 hours. Top with berries. Serves 8.
Add enough boiling water to pineapple juice to make 2 cups and dissolve jello in it. Mix salt, pimento and cream cheese together and add to hot jello gradually. May soften cheese in microwave. Chill. When it begins to thicken, fold in drained pineapple, celery, 1 cup chopped nuts and whipped topping. Pour into mold or salad bowl and chill to set.
Melt oleo. Blend in sugar and stir in flour. Press in pie plate. Bake at 350° until light brown. Do not overcook.
Pour 1 1/2 cups cold milk into bowl. Add pudding mix. Beat until well blended. Let stand 5 minutes. Stir whipped topping into pudding, very gently, until mixture is all one color. Spoon equal amount pudding into each taco shell. Top with fruit and then sprinkle coconut on top. Last, pour a little chocolate syrup over filling.
Preheat oven to 350°. Blend all ingredients, except coconut, in blender. Fold in coconut and pour into well-greased 9-inch pie pan. Bake 1 hour. Tastes like custard pie.
Use a large clear bowl (3-quart). Layer lettuce; add salad dressing to shells and put next. Layer cucumbers, tomatoes, tuna or chicken, peas and cheese last. Refrigerate a few hours before serving. Makes 8 servings or a great salad for a party or shower.
Saute onion until tender in butter in saucepan. (Onion should look transparent.) Add remaining ingredients; simmer, covered, 10 minutes. Add 2 pounds chopped, chipped ham and heat through. Serve over hamburger rolls.
Line a cookie sheet (with sides) with crackers. Sprinkle the crackers with pecans. In a pan, boil 2 sticks of margarine and 1/2 cup of sugar for a couple of minutes. Spoon this mixture over the crackers and bake them for 8 to 10 minutes (300°). Take the crackers out of the pan and put them on foil to cool. Store in a tin and refrigerate.
Add rice and salt to boiling water. Reduce heat to simmer and cook 40 minutes. Cook sausage until done and drain off fat. Add mushroom soup and Worcestershire sauce to rice, sausage, chicken and mushrooms in casserole. Top with bread crumbs that have been browned in butter. Bake 45 minutes at 375°.
Combine cream cheese and milk. Beat until smooth. Gradually beat in powdered sugar, then blend in melted chocolate. Stir in vanilla, salt and nuts. Press into lightly buttered 8-inch square pan. Chill until firm. Makes 1 pound.