HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in a Dutch oven; cover with water and bring to a boil. Cook 8 minutes or until tender. Drain; place in large bowl. Add onion and next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients; stir well. Pour over potato mixture; toss gently to coat. Cover and chill.
Layer ingredients in order listed: lettuce, celery, pepper, onion and peas. Mix sugar and Miracle Whip together and spread over top layer. Then sprinkle cheese and bacon bits on top. Let salad marinate for 24 hours, if desired, or serve when prepared.
Mix all except cheese and tortillas. Fill tortillas. Put remainder of mixture on top. Sprinkle with cheese. Bake at 350° for 20 to 25 minutes. Serves 6 to 8.
Grease medium iron skillet and warm in oven as it preheats. Mix all ingredients together. Pour into hot pan. Bake at 425° for about 25 minutes. If you run out of eggs, you may substitute a heaping tablespoon of mayonnaise.
In large bowl, stir ice cream with a spoon until smooth. Spoon into crust, pressing to compact and molding slightly in center. Wrap in plastic and freeze for at least 3 hours. When ready to serve, remove plastic wrap and smooth marshmallow cream over top of ice cream. Drizzle with fudge sauce and top with mini marshmallows.
Mix all together. Add 1/4 cup mix to cup of hot water. May need to add more according to taste.
Mix together 1/2 cup margarine, salt, pepper, onion, soup, sour cream and cheese. Add thawed potatoes and blend. Pour into buttered 3-quart casserole. Mix 1/4 cup melted butter and corn flakes. Put on top of mixture. Bake at 350° for 45 minutes.
In a large mixing bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder and salt. Add milk, oil and vanilla; stir until smooth. Stir in nuts. Turn into a ungreased 8 x 8 x 2-inch pan. Combine the 3/4 cup sugar and the 1/4 cup cocoa; gradually stir in boiling water. Pour liquid mixture evenly over batter in pan. Bake in a 350° oven about 30 minutes or until a wooden pick inserted in the center comes out clean. Serve warm or chilled. Sprinkle with sifted powdered sugar. Serves 8.
Heat oven to 375°. Cook ground beef in preheated large skillet over medium heat until no longer pink. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet. Stir and set aside. Meanwhile, combine Ricotta, egg, Parmesan and basil. Spread 2 cups beef sauce over bottom of 11 x 7-inch baking dish. Arrange 3 lasagna noodles in single layer, pressing into sauce. Spoon cheese mixture on top of noodles. Sprinkle with 1 cup Mozzarella and top with 2 cups sauce. Arrange remaining noodles in a single layer, pressing lightly into sauce. Top with remaining sauce. Spread evenly. Bake at 375° for 45 minutes or until noodles are fork-tender. Sprinkle with remaining Mozzarella; tent lightly with foil. Let stand at least 15 minutes. Makes 8 servings.
Cook noodles and drain. Cook chicken. Roll in bread crumbs. Place in casserole and add cooked noodles. Dice cream cheese. Mix in sauces and seasonings. Pour over noodles. Bake 35 to 40 minutes in a 350° oven.
In a mixing bowl, combine first seven ingredients. Beat until well blended. Slice bread in one inch pieces. Spread on one side of each slice of bread and place on ungreased baking sheet. Broil 4 inches from heat for 3 minutes or until cheese is melted and lightly browned.
In a large capacity food processor or blender, combine all the ingredients except whipped topping. Blend thoroughly 1-2 minutes. Remove blades and pour into a large bowl. Gently fold in the whipped topping.
Soften yeast in 1/4 cup warm water; let stand 10 minutes. Combine cottage cheese, oleo, salt, sugar and baking soda. Stir. Add onion, dill, egg and softened yeast. Beat well. Add flour gradually. Cover with wet cloth. Let raise in warm place until double in bulk. Stir dough down, knead and pinch into loaf pan proportions. Let rise 30 to 40 minutes.
Combine ingredients and put cheese on top. Bake in greased, covered casserole for 30 minutes.
Pepper, but do not salt, chicken breasts. Wrap slice of bacon around each. Place a layer of dried beef in bottom of baking dish. Place bacon wrapped breasts in dish. Cover with mixture of chicken soup, sour cream and cream cheese. Cover with foil. Place in 325° oven for 2 hours. When tender, remove foil and let brown slightly. Serve on bed of rice.
Blend all ingredients in big pot. Add chicken and cook on medium heat until chicken is fully cooked; stir often. It takes about 45 minutes. Serve with rice and tossed salad.
Tear lettuce in bite-size pieces into a large bowl. Add browned, drained and cooled hamburger. Add beans, cheese and crumbled chips. Combine mayonnaise and taco sauce; add to salad. Mix well.
Brown ground beef and diced onions. When beef and onions are brown, add spaghetti sauce, tomato paste, and diced whole tomatoes. Drain all juice from tomato can. Prepare noodles per package instructions and drain noodles. Combine with sauce and enjoy!
Peel cucumbers and cut in small pieces. Mix together yogurt and water until smooth. Add cucumbers, garlic, salt and mint. Place some ice cubes in a bowl and refrigerate a few hours. Stir well just before serving.
Beat together eggs, oil and sugar. Add grated zucchini. In a large bowl mix together flour, baking powder, baking soda and salt. Add zucchini mixture and blend. Add nuts, raisins and spices. Mix well. Pour into two greased loaf pans and bake at 325° for 1 hour.
Rinse peas and boil with water and ham hocks. Reduce heat to a slow boil; cover and cook 45 minutes. Add to pot, cut up vegetables and seasonings. Simmer for 2 hours. After 2 hours, remove ham hocks and set them aside. Place smoked sausage in soup and cook for 1/2 hour longer over low heat.
In large bowl, mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip; spread in bottom of crust. In 2nd bowl, stir pudding mix into remaining milk and mix well. Immediately stir in whipped topping. Spread this over cream cheese mixture.
Place chops in baking dish. Combine bread crumbs, onion, 1/2 water, margarine and poultry seasoning. Spoon onto each chop. Cover chops with gravy made with mushroom soup and 1/3 cup water. Bake 1 hour, uncovered, at 350°. Serves 4 to 6.
Cook skinned chicken in water until tender. Remove from broth and cut into chunks. Strain broth and measure. Add water to equal amount called for to cook rice. Cook rice according to directions. While rice is cooking, saute celery in small amount oleo until partially tender. When rice is done, combine rice, chicken, celery, water chestnuts, soups, mayonnaise and onion soup mix. Pour into large flat casserole (approximately 4 quarts). Cover with stuffing mix. Drizzle with melted oleo. Bake at 325° for 20 minutes. Remove cover and bake 20 to 25 minutes longer until golden brown and heated through. Serves 10 to 12.
Sift all dry ingredients into 8 or 9-inch cake tin or dish. Make three indentations in dry ingredients. In first indentation, put vanilla. In second indentation, put vinegar. In third indentation, put cooking oil. Pour cold water over whole thing and mix with a fork. Bake at 325° for approximately 40 minutes. Makes 1 small cake.
In large bowl, combine sweetened condensed milk and water. Add pudding mix, beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 qt. glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Refrigerate leftovers.
Dissolve and pour over cucumbers (gallon glass jar); let stand for 2 weeks. Wash off brine water and cover with cold water. Add 2 tablespoons alum powder and let stand for 24 hours. Drain off alum water. Pour vinegar to cover and add 2 teaspoons pickling spices (tied in a bag) and leave for 24 hours. Drain off vinegar and throw away. Add 3 cups sugar for 3 mornings straight. These pickles do not have to be sealed. The whole process is done in the gallon glass jar.
Combine egg whites, sugar, salt, water and corn syrup in top of double boiler. Place over rapidly boiling water, beating constantly	at high speed of electric mixer. Beat for 7 minutes or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat at high speed until thick enough to spread.
In heavy skillet, melt butter; add sliced apples. Fry until tender. Add sugar and cinnamon to taste. Fry until caramelized but still juicy. Spoon onto warmed flour tortillas.
Coat meat with flour, salt and pepper. Brown in bacon drippings. Combine water, sauces, brown sugar, vinegar and 1 teaspoon salt. Stir into browned meat. Add onion. Cover and cook over low heat about 45 minutes. Add carrots and cook 45 minutes longer or until tender. Can be cooked in Dutch oven in oven at 350°.
Mix together Kool-Aid, sugar and water. Stir until sugar dissolves. Add pineapple juice. Chill. When ready to serve, add ginger ale. Pour in punch bowl over an ice ring.
Mix all ingredients well. Pack into loaf pan and bake at 325° for 1 hour.
Mix first 4 ingredients. Cut in oleo. Spread 2/3 of mixture in a 9 x 9-inch pan. Spread 1 can of pie filling on top. Sprinkle remaining ingredients on top of pie filling. Bake 30 minutes in a 375° oven. Top with vanilla ice cream or whipped topping.
Combine oil, sugar and eggs. Beat at medium speed for 3 minutes. Add vanilla. Combine dry ingredients (flour, soda, salt and cinnamon). Add to first mixture. Fold in chopped pecans and apples. Bake in greased tube pan at 325° for 1 hour and 20 minutes.
In large bowl, mix pie filling, drained pineapple and Eagle Brand. Fold in Cool Whip and nuts. Chill.
Thaw frozen juices. Pour in orange juice, lemonade and apple juice. Stir while pouring in ginger ale. Scoop on sherbet. Serve immediately. Add more sherbet later as first scoops melt.
Brown meat; drain. Add taco seasoning, water, corn, pepper and sauce. Pour in casserole dish. Mix package of muffin mix and pour over mixture. Bake uncovered for 20 minutes. Add cheese and bake for 5 more minutes.
Mix together the corn meal, salt and soda and blend. Stir in shortening, sour cream, corn and eggs and mix well. Add chiles and cheese; stir. Pour mixture into a greased 9 x 13-inch pan and bake at 375° for 35 to 40 minutes.
Thoroughly mix together the cream cheese, bacon, celery salt and onion salt. Cut off tops of cherry tomatoes and remove pulp. Stuff with cream cheese mixture. Sprinkle tops with parsley. Chill.
Sprinkle sugar over berries. Pour cake mix over pineapple, blueberries and sugar. Melt and pour margarine over cake mix. Sprinkle chopped pecans over top. Bake in a 9 x 13-inch buttered dish or pan for 45 minutes at 350°.
Buy a circle cake. Put holes in cake with a knife. Pour jello over cake and put strawberries on cake.
Mix all ingredients together and chill. Serve with raw vegetables. Makes 1 1/2 cups.
Add salt to eggs and beat until thick and lemon colored. Add sugar, butter and rum; continue to beat. Fold in flour and knead until the dough blisters. Transfer to a well floured board and knead. Cut in half and roll very thin. Cut into strips, about 4-inches long. Slit each piece in center and pull one end through the slit. Fry in hot fat (Crisco) until lightly browned. Drain on absorbent paper and sprinkle with powdered sugar. With leftover egg whites, I recommend the following recipe:
Peel potatoes. Cut into thin slices, but not all the way through. Use handle of spoon to prevent knife from cutting all the way. Put potatoes in baking dish and fan slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with fork.
Marinate beef and vegetables for at least 2 hours. (Use a plastic Ziploc bag or plastic bowl with lid. Keep cold in cooler.) Alternate items on toasting stick. Cook over the coals until done.
Preheat oven to 350°. Combine cake mix, eggs and oil; stir until well blended. Mix in chocolate chips. Spoon onto cookie sheet. Bake for 9 to 12 minutes. Makes about 5 dozen.
Combine corn, beans, cheese and onion. Combine mayonnaise and Worcestershire sauce. Fold into corn mixture. Turn into 1-quart casserole. Melt butter; toss with crumbs. Sprinkle over casserole. Bake at 350° for 30 minutes.
Preheat oven 350°. Grease large shallow baking dish. Combine water and milk and heat to simmer. Add: Cornmeal, salt, sugar and butter. Stir over medium heat until the mixture is thickened (about 5 minutes). Remove from heat.
Cook whole doves in chicken consomme until tender. Remove breasts and dice meat. Measure 4 cups and set aside. Blend 3 tablespoons butter with flour and cream. Saute bread crumbs, green pepper, onion, parsley and sage in remaining 3 tablespoons butter. Mix the sauteed ingredients, flour mixture and dove meat. Place in skillet. Add salt, pepper and sherry. Let cook gently for 25 or 30 minutes.
Melt butter over medium-high heat. Brown hamburger, onion and green pepper. Add remaining ingredients and simmer uncovered for 15 minutes.
Shell a quart and one-half of chestnuts. Put them in hot water and boil until the skins are soft, then drain the water and remove the skins. Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt and one-quarter of a teaspoon of pepper.
Mix the gelatin with the cottage cheese. Add the pineapple, marshmallows and shredded coconut. Add the whipped topping and mix well. Refrigerate overnight before serving.
Mash drained sweet potatoes. Mix with beaten egg, margarine, salt, brown sugar and nutmeg. Arrange slices of pineapple in a lightly greased shallow baking pan. Mound the sweet potato mixture on each slice. Brush with additional margarine, if desired. Bake at 425° for about 15 minutes.
Trim fat from roast. Place into crock-pot. Add dry soup mix, mushroom soup, tomato soup and water. (I find it easier to mix the ingredients before pouring over roast.) Turn crock-pot on high until cooking well. Turn to low and let cook 10 to 12 hours, or until desired doneness.
Cut all vegetables into chunks. In a deep frying pan or wok, add oil, chicken and vegetables. Cook on medium high for 5 minutes. Stir occasionally. Add oregano, salt, pepper and garlic powder and simmer for 10 minutes or until chicken is thoroughly cooked. Serve over white rice and enjoy! Serves 5.
Mix all ingredients except for margarine and nuts. Add nuts and margarine; mix all together. Put in pie shell and bake at 325° for 30 or 35 minutes on bottom rack. Cut heat off and leave for a little while.
Measure cereal into large bowl. Butter 13 x 9 x 2-inch rectangular pan. Melt only 5 cups of marshmallows, corn syrup, magarine and chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal. Mix quickly until completely coated with chocolate. Stir in 1 cup of marshmallows. Make squares by pressing mixture down into buttered rectangular pan with buttered back of spoon. Refrigerate for 1 hour. Then cut into 2-inch squares. Yields 24 squares.
Slice top off of the French bread; scoop out and crumble the inside bread, leaving about 1/2 to 3/4-inch shell. Brown ground beef, onion and pepper. Add all of the remaining ingredients to the crumbled bread; stuff the shell. Top with sliced American cheese; replace top of loaf. Heat in oven for about 10 minutes.
Combine strawberries and 1 tablespoon sugar substitute; let stand 20 minutes. Stir in strawberry spread. Cover and chill. Combine 1/2 cup flour, 1 1/2 tablespoons sugar substitute, baking powder and salt; cut in margarine with a pastry blender until crumbly. Add milk; stir just until dry ingredients are moistened. Sprinkle remaining flour over work surface.
Beat all ingredients with mixer until well blended. Put in refrigerator. Best if made the day before needed.
Mix all ingredients; shape into loaf in 9 x 5 x 3-inch long pan. Bake at 350° for 1 to 1 1/2 hours.
Preheat oven to 350°. Mix all above ingredients (except pie shells of course). Melt the butter; mix well. Pour into pie shells. Bake approximately 45 minutes and you have two delicious chocolate pies. You may serve with Cool Whip, if desired.
Combine beans and corn. Mix rest of ingredients (except oleo and crackers) in with vegetables. Pour into greased casserole dish. Dot with oleo. Crumble crackers on top. Bake at 350 degrees for 35 to 40 minutes.
Trim off the tough ends of the watercress and discard. Rinse the leaves and tender stems. Drain well. Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk. Add watercress, chopped egg and onion. Toss and serve.
Remove kernels (unpopped corn) and place corn in 2 large baking pans.
With an electric mixer, mix lemon juice, cream cheese and marshmallow cream together until smooth. Pour into already prepared graham cracker crust and top with chilled cherry pie filling. Refrigerate until ready to serve.
Mix flour and Ricotta cheese. Add egg. On a lightly floured board, roll out with palm of hand a small amount to form a rope. Cut into bite size pieces. (Add more flour as needed.) Cook in salted, boiling water until gnocchi rise to the top. Drain well and serve with favorite sauce.
Boil kielbasa approximately 45 minutes. Remove and let cool. Slice into approximately 1/4 inch slices. Arrange on plate and refrigerate 2 hours. Serve right off plate. Great with ketchup, mustard or your choice of topping. Also great for sandwiches on Polish bread.
Place chicken breasts, one at a time, between 2 sheets of waxed paper. With flat side of mallet, gently pound breasts until each is about 1/4 inch thick; set aside. In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of oregano, garlic salt and pepper; set aside.
Peel and dice apples. Cut Snickers in small pieces. Mix all together with Cool Whip.
Clean shrimp. May leave tail on. Melt butter/margarine in frying pan. Saute garlic and shallots until clear. Add everything except parsley and shrimp. Bubble one minute. Place shrimp on broiler pan. Pour half sauce over shrimp. Broil 5 inches from heat for 3 minutes. Turn over and pour remaining sauce on shrimp and broil additional 3 minutes. Turn out onto serving dish; garnish with parsley. Serve with white rice. Instead of broiling may also just add shrimp to frying pan with sauce and cook until shrimp are done.
Preheat oven to 375°. Prepare macaroni by package directions in medium saucepan. Melt butter; stir in flour, dry mustard and salt. Gradually stir in milk; cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add 1 cup of shredded cheese and stir until melted. Add macaroni.
Mix all ingredients, except pecans. Pour into unbaked pie crust. Arrange pecans on top of filling. Bake at 350° for 50 minutes. Cool and refrigerate.
Cut each pocket bread into sixths. Split each triangle and place rough side up on an ungreased cookie sheet. Bake at 350° for about 10 to 15 minutes, until crisp but not brown. Makes 6 servings.
Mix together chicken, soups, stock and vegetables. Add a little pepper and poultry seasoning to taste. Add 2 to 3 tablespoons melted butter; stir together. Pour in greased 9 x 13 baking dish.
Place apples, sugar and cranberries in baking dish. Mix melted oleo, sugar, oatmeal and flour together and pour over apple mixture. Bake at 350° for 45 minutes.
Saute onion in margarine in skillet until tender. Dip steaks in milk; coat with a mixture of crumbs, salt and pepper. Brown quickly in the hot skillet from which the onions have been removed. Place in a baking dish. Add tomato sauce to skillet; heat for several minutes, stirring occasionally. Add mushrooms now and pour sauce over steaks. Bake, covered, at 350° for 30 minutes. Remove from oven and sprinkle with cheese. Let stand, covered, for a few minutes to melt the cheese. Great served with rice pilaf.
Combine all ingredients; blend well. Chill for 15 minutes. Form into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Melt honey, butter and brown sugar in pan. Mix dry ingredients together in large bowl. Pour honey mixture over dry ingredients and stir to coat. Bake in jelly roll pans for 25 minutes at 325°. Lay out on aluminum foil to cool. Store in closed container.
Mix first 6 ingredients together and put in a 9 x 13-inch pan. Sprinkle cake mix over top, then nuts. Melt oleo and drizzle over all. Bake at 350° for 55 minutes or until knife comes out clean.
Melt 1 stick butter and cheese (separately) in microwave; drain carrots and add to cheese in 1-quart casserole. Crumble bread into the melted butter. Sprinkle bread over carrots. Bake at 350° until bubbly.
Put sugar, cocoa, milk and margarine in a saucepan. Bring to a boil. Stir well and boil 1 minute. Turn off heat and add vanilla. Stir in remaining ingredients. Drop by teaspoon on waxed paper. Allow to set. Makes 4 to 5 dozen cookies.
Arrange lettuce on large tray. Arrange fruit so that no two colors are next to each other.
Preheat oven to 375°. Grease 15 x 10-inch jelly roll pan. Line with wax paper, grease again; set aside. Lightly grease a piece of foil 15 inches long; set aside.
Heat oven to 325°. Grease and flour a 13 x 9 x 2-inch pan. Put all ingredients in bowl and mix well for 2 to 3 minutes. Pour into pan; bake for 40 to 45 minutes.
Brown meat. Add tomatoes, tomato sauce and chili sauce mix. Simmer 5 minutes. Stir in corn and olives. Cut tortillas in half or quarters according to bowl size. Layer tortillas and meat in casserole bowl, ending with tortillas. Sprinkle with cheese. Bake at 400° for 15 minutes. Garnish, after baking, with lettuce and avocados.
Mix together all ingredients. Pour into a 1-quart casserole. Bake 45 minutes at 350°.
Tie cloves and cinnamon in a cheesecloth bag. Place spice bag and remaining ingredients in a large kettle; stir well. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Remove the spice bag. Yield: 1 1/2 gallons.
Dip chicken pieces into 1/2 cup Pet milk. Roll pieces in flour, salt and pepper. Melt 1/4 cup butter in a 13 x 9 x 2-inch pan. Put chicken, skin side down. Bake, uncovered, near center of 425° oven for 30 minutes. Turn chicken over. Pour mixture of 1 can cream of chicken soup, 3/4 cup Pet milk and 1/4 cup water over chicken. Bake 30 minutes longer, or until drumstick is tender when pierced. Place chicken on serving dish. Stir gravy well and serve with chicken over mashed potatoes. Serves 6.
Combine chicken, soup, mushrooms and Cheddar cheese in a 2-quart casserole dish. Add rice, mixing well. Sprinkle with potato chips and Mozzarella cheese. Bake at 350° for 15 to 20 minutes or until cheese melts.
Dissolve each of the jello flavors in 1 cup boiling water and 1/2 cup cold water. Pour into 3 (8-inch) square pans and chill until firm. Blend pineapple juice, water and sugar; bring to a boil. Add lemon jello and stir until dissolved. Chill mixture until it's consistency of unbeaten egg white. Whip this mixture, then whip the cream, then whip together. Cut the 3 jello flavors in 1/2-inch cubes and fold through the lemon mixture. Refrigerate until ready to serve.
Mix first 6 ingredients together. Stir in apples and nuts. Pour into 9 x 13-inch pan. Bake at 350° for 1 hour. This is a very moist cake; should be refrigerated if there are leftovers.
Dissolve jellos in boiling water and add thawed lemonade and limeade. Chill until partially set. Whip until foamy. Add Cool Whip and mix well. Stir in pineapple and pour into an 8 cup mold. Refrigerate.
Mix all ingredients, except whipped cream, and pour into pie shell. Bake at 375° for 50 to 55 minutes, until top is crackly brown and filling just quivers when you nudge the pie plate. Cool and garnish with whipped cream and nuts.
Mix margarine and graham crackers and pat into 13 x 9-inch pan. Make pudding according to package directions; cool slightly. When cool, spread over graham cracker crust. Add layer of banana slices, then layer of pineapple. Cover this with Cool Whip. Sprinkle chopped pecans and cut up maraschino cherries over the top. Refrigerate overnight. Cut into squares. Serves 12 to 15.