HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour Italian dressing over warm potatoes. Chill for 2 hours. Add celery and onion. Chop egg whites; sieve yolks. Add to whites. Mix with salad dressing, sour cream and mustard. Fold into salad. Add salt and celery seed to taste. Chill 2 hours. Makes 8 servings.
Preheat oven to 350°. Saute onion, garlic, pepper and mushrooms until onion is transparent. Add tomato sauce, chili powder and beans. Heat through. Stir yogurt and cottage cheese together.
Slow boil all ingredients, except flour and mashed potatoes, until chicken easily comes off the bone. Cool and skim fat off the top. Remove meat from bones. Serve over mashed potatoes, rice or noodles.
Brown beef; add cabbage and onion, then rest of ingredients. Bring to boil; cook slowly for 1 to 1 1/2 hours.
Beat egg whites and salt until foamy throughout. Add sugar, 2 tablespoons at a time, blending all well. Continue beating until mixture will stand in stiff peaks. Add vinegar and vanilla and beat well. Fold in coconut. Drop from teaspoon on greased cookie sheet. Place 2 chocolate chips in center of each cookie and cover with small amount of mixture. Bake at 250° for 30 minutes.
Cream shortening, butter, eggs, brown sugar, sugar, vanilla, water and eggs. Add rest of ingredients. Bake at 350° for 6 to 8 minutes.
Saute meat until it loses its red color; drain fat. Add tomato sauce, mushrooms, oregano and garlic salt. Heat thoroughly. Hollow out centers of rolls and toast lightly. Divide meat mixture evenly among rolls. Sprinkle each roll with Parmesan and top with Mozzarella. Bake at 400° for about 5 minutes.
Brown meat and onions. (Drain fat.) Add spices. Then add canned spaghetti. Mix well. Cook for about 10 to 15 minutes. Add peas just to tender (add frozen). Serve hot. Serves 6 to 8.
Heat oven to 350°. If fillets are large, cut into serving pieces. Season with salt and pepper. Mix juice, onion and butter. Dip fish into butter mixture; place in greased square pan, 9 x 9 x 2-inches. Pour remaining butter mixture over fish. Bake, uncovered, 25 to 30 minutes or until fish flakes easily with fork. If desired, sprinkle with paprika. (I also like to use lemon-pepper.)
Mix well. Pour into greased loaf pan. Bake at 350° for about one hour.
Beat together the cream cheese, sour cream and butter in medium-size bowl until fluffy. Gradually beat in the confectioners sugar until well blended and smooth.
Mix 2 eggs, butter and yellow cake mix. Press in 9 x 13-inch pan. Mix 2 eggs, cream cheese and powdered sugar. Pour over cake mixture. Bake for 35 to 40 minutes. Remove from oven and sprinkle with powdered sugar.
Put peaches and lemon juice in bottom of baking dish. Mix together the remaining ingredients. Mix all together until crumbly. Place by spoonfuls on peaches; sprinkle with cinnamon and sugar. Bake in a 350° oven for 30 to 35 minutes. Serve warm, plain, with whipped cream or milk.
Drain green beans. Spread in bottom of oblong microwave-safe casserole dish. Cover with soup and stir. Drain water chestnuts and spread on top of green bean-soup mixture. Microwave on High 5 to 7 minutes until heated through and bubbly around the edges. Top with French fried onion rings. Microwave on High 2 to 3 minutes.
Combine all ingredients. Stir just enough to mix well. Can omit olives. Chill.
Mix all ingredients together and bake in a Bundt pan at 350° for 1 hour. Glaze with lemon juice and powdered sugar mixed to desired consistency.
Cream butter and sugar. Add eggs and beat well. Add banana flavorings.	Combine dry ingredients and add alternately with sour milk. Beat well. Pour into greased and floured cake pan.
Combine flour, sugar, baking powder and cinnamon. Stir in carrots, raisins and nuts separately. Combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tins. Bake at 375° for 20 to 25 minutes. Makes 12 muffins.
Chill dough. Form into balls. Roll in powdered sugar and press down slightly. Bake at 375°.
Mix cake by directions on box. In place of water, use 1 cup of orange juice; do not dilute with water. If recipe calls more than a cup, use water. Make as many as four layers.
Have baked pie shell ready. In a saucepan, mix cornstarch and salt together. Add cold water slowly; stir until mixed. Bring to boiling point. Stir constantly. Add about 1/3 quart of berries to cornstarch mixture and cook. The mixture will take on a beautiful pink color. Allow to cool. Add remaining 2/3 quart of cut up berries to cooled strawberry mixture and pour into baked pie shell. Chill. Serve with whipped topping.
Drain fruit. While fruit is draining, combine in large bowl the yogurt, cottage cheese, Cool Whip and instant vanilla pudding. Add drained fruit and mix well. Add jello crystals/powder and mix well. Refrigerate. Serve. Enjoy!
Mix or sift flour with baking powder and salt. Cream together butter and beaten eggs. Beat for one minute. Add flour alternately with milk. Add vanilla. Bake in muffin pans (or use as layer cake) at 350° for 30 to 35 minutes.
Brown ground beef with green pepper and onion in skillet, stirring until ground beef is crumbly; drain. Stir in salt, chili powder, pepper and garlic powder. Add tomato sauce and spaghetti and mix well. Simmer for 3 to 5 minutes, adding water if needed for a thinner consistency. Spoon into 2-quart baking dish. Sprinkle with cheese. Bake at 350° until cheese melts and edges begin to brown.
Heat oven to 375°. Grease loaf pan. Mix all ingredients except streusel topping. Beat 30 seconds. Spread in pan; sprinkle with streusel topping. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. While warm, cut into 4 x 2-inch servings. Makes 4 servings.
Saute chopped onions in oil and water. Add and mix together the rest of the ingredients. Bake in lightly-oiled baking dish for 45 minutes at 350°.
Cook twists and set aside. Saut onions in butter. Add shrimp; saut about 3 minutes until pink. Add cream and Magic. Cook until thickens, stirring constantly (3 to 5 minutes). Toss in pre-cooked twists. Let sit for about 5 minutes. Toss and serve.
Put lemon juice on both sides of fish. Put in baking pan. Heat in skillet; add tomatoes, wine, garlic and sugar. Simmer 15 minutes. Add salt and pepper. Put parsley, bread crumbs and sauce on fish. End up with bread crumbs and parsley. Bake at 350° for 30 minutes. Baste a couple of times.
Cut chicken into 2x1/2-inch pieces. Toss chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
In pan, melt butter; stir in flour and seasonings and blend well. Add milk, stock and pimientos and simmer 20 to 30 minutes, stirring constantly, until thickened. Serves 10.
Sift and measure flour. Add salt, soda and spices. Sift again. Combine melted shortening, molasses and water. Stir in beaten eggs, then flour mixture. Chill 1 hour. Roll out and cut with cookie cutter. Sprinkle with sugar. Bake at 425° about 15 minutes.
Preheat oven to 350°. Grease and flour 2 (8-inch) round pans. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions.
Brown the meat; add the onion and celery and simmer until tender. Spread meat mixture in a shallow baking dish. Add in layers the bean sprouts, mushroom soup, cooked noodles and chicken soup. Sprinkle with soy sauce. Top with crushed potato chips. Bake at 350° for about 1 hour.
Peel and slice potatoes for size dish needed. Add onion and salt and pepper. Lightly coat with Bisquick (about 1/3 cup for a 1 1/2-quart dish). Pour half and half to fill about 3/4 way up on container. Add milk to finish covering potatoes. Bake, uncovered, in 350° oven for 1 hour.
Saute macaroni, onion, pepper and garlic in hot Wesson oil until macaroni turns slightly yellow. Add remaining ingredients except chicken and bring to boil. Cover and simmer 20 minutes. Stir occasionally. Add chicken. Heat. Yields 6 servings.
Cube chicken and coat with mixture of cornstarch and soy sauce. Stir fry in 2 tablespoons oil until brown, then add water and simmer 5 minutes. Add vegetables and sweet and sour sauce. Simmer uncovered 10 minutes. Take off heat and stir in pineapple. Serve over rice.
Split bread in half lengthwise. Heat butter in saucepan. Add garlic. Stir in parsley, salt and pepper; remove from heat. Brush 1/2 of bread with mixture. Cover with second side. Wrap in heavy-duty foil and bake for 10 minutes at 375°.
Melt butter and cocoa together. Remove from heat and stir in sugar and beaten eggs; mix well. Spoon batter into a greased 13 x 9 x 2-inch pan and bake at 350° for 30 to 45 minutes. Sprinkle marshmallows on warm cake and cover with Chocolate Frosting.
Combine mayonnaise, salt, pepper, green onions, cheese, chilies, chili powder and lemon juice together in a bowl. Fold in crabmeat. Soften tortillas in microwave for 30 seconds; cover with wet paper towel. Place filling in one end of tortilla; roll up, jelly roll style. Place rolled tortillas, seam side down, in the microwave dish and heat for 1 minute. Cut each tortilla into 3 to 4 pieces. Serve warm. Makes 20 to 30 roll-ups.
Put all ingredients (except cheese) into a large bowl and mix with hands. Spray a 9 x 13-inch pan with nonstick spray. Empty bowl into pan and cover with foil. Bake at 350° for 1 hour. Remove foil and stir. Place cheese atop. Bake until golden brown and liquid is absorbed. Makes 8 large portions.
Mix cake mix, oil and water. Add eggs. Mix well. Bake in two 8-inch layers. Split each layer to make 4 layers.
Mix peanuts, sugar, corn syrup and salt in a glass mixing bowl. Cook 7 to 9 minutes on High; mixture should be bubbling and peanuts browned. Quickly stir in butter and vanilla; cook 2 to 3 minutes longer. Add baking soda and stir quickly, just until mixture is foamy. Pour immediately onto a greased baking sheet. Let cool 15 minutes or longer. Break up peanut brittle and store in an airtight container. Makes 1 pound and 3 ounces. Salted roasted Spanish peanuts may also be used. Put them in a dish towel, gather up corners and rub peanuts in towel to loosen skins. Pick out nuts (a few bits of skin won't spoil the look). Add with vanilla and butter.
Preheat oven to 375°. In a large bowl cream together Crisco, sugar, brown sugar and vanilla. Beat in egg.
Preheat oven to 375°. In large bowl of mixer at high speed, beat egg whites until foamy. Add sugar, vanilla and salt. Beat until egg whites stand in stiff, glossy peaks. With rubber spatula, fold in pears. Pour in 1 1/2-quart souffle dish. Bake 20 minutes or until puffed and browned. Dust with confectioners sugar. Serve immediately. Serves 6.
Mix together taco seasoning, cream cheese and sour cream. Spread on large-size plate which has an edge around it. Mix together lettuce, green pepper, onion and tomato. Place on top of cream cheese mixture. Sprinkle cheese over all. Serve with tortilla chips.
Combine all ingredients except apples and sweet potatoes. Cook at a slow boil for 10 minutes. Cook potatoes; cool and peel. Cut crosswise into 1/4-inch slices. Peel apples and core. Slice the apples. Butter a casserole. Arrange potatoes and apples, overlapping the slices. Pour sauce over this. Bake 25 to 30 minutes at 325°.
Use a 9 x 13-inch Pyrex dish for layering salad. Layer as listed. Cover with Saran Wrap and refrigerate for 8 hours.
Mix cake mix with eggs and oil. Cut oranges in small pieces. Add oranges and juice to cake mix. Mix in oranges by hand. Pour into three 8-inch cake pans. Bake at 350° for 25 to 30 minutes.
Combine all ingredients; mix well. Store in an airtight container. To prepare one serving: add 3 Tbsp. to 6 oz. hot water; stir well. Yield 3 c. dry mix.
Bring rhubarb, water and sugar to boil in small saucepan. Simmer several minutes or until rhubarb is soft. Dissolve jello in boiling water. Add rhubarb and cool until syrupy. Stir in apples and nuts. Spoon into 2-quart mold. Chill until firm. Turn out onto lettuce-lined plate. Serve with mayonnaise or sour cream.
Blend margarine and sugar. Add vanilla, flour and chopped nuts. Blend well and refrigerate for 2 hours. Roll in balls and bake for 12 to 15 minutes. Cool for 1 minute and roll in powdered sugar. Place on paper towels to cool.
Cream together egg, sugar, butter and vanilla. Sift flour, baking powder, soda, cinnamon and nutmeg. Combine with rest and mix. Bake at 350° for 40 minutes in greased 9 x 13-inch pan.
Shell, devein shrimp and place in boiling salted and seasoned water. Boil until the shrimp turn pink. Drain and dice the shrimp. Dice the green olives. Combine all ingredients with mayonnaise. Season with pepper to taste. Serve with crackers, cocktail breads or spread in celery sticks.
Brown beef in oil in 10-inch skillet. Stir in onions, rice, beef broth, one soup can of water and soy sauce. Bring to boil, reduce heat and cook until liquid is absorbed, about 25 minutes. Stir in green peppers and pimientos. Heat through. Makes 4 to 6 servings.
In a 3-quart Dutch oven, saute onion in oil. Add wheat berries and curry powder and saute 3 minutes. Add chicken broth. Bring to a boil; reduce heat. Cook, covered, for 20 minutes. Add rice. Bring back to boil. Reduce to simmer. Cook, covered, for 35 minutes. Stir in vegetables. Bake, covered, at 350° for 35 minutes. Bake, uncovered, for 5 minutes.
Sift together dry ingredients. Cut in shortening (or melt and cool before adding). Combine orange and egg. Add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into greased loaf pan. Bake in 350° oven 60 minutes. Cool, wrap and store in refrigerator.
Mix cake mix, eggs, oil and oranges and juice together. Pour in two 8-inch cake pans. Bake at 325° for 25 to 30 minutes or until done. Put pudding in bowl. Add pineapple and juice. Stir well. Fold in Cool Whip. Place between cakes and top and sides. Keep refrigerated.
In large 3-quart bowl layer cabbage, green pepper and onion. Sprinkle 3/4 cup sugar over all.
Toss and add 1 cup fat-free salad dressing and soy sauce to taste. Toss.
Combine first 5 ingredients. Mix together thoroughly. Mix flour and water. Cook until thickened. Add sour cream. Season with additional salt and pepper. Serve with noodles. Yields 8 to 10 servings.
Cut ham and cheese into squares large enough to cover each roll. Mix butter, mustard, poppy seed and Worcestershire. Pour 1/2 of mixture over rolls. Top rolls with ham and cheese squares. Pour other half of mixture over the top. Bake in 350° oven for 10 minutes. Serve hot. Easy, but great.
Mix milk, cream cheese and lemon juice until smooth and creamy. Put sliced bananas in graham crust. Pour mixture over bananas. (Can use corn flake crust.)
Beat egg whites until frothy; add salt and cream of tartar. Continue beating until stiff, but not dry. Add sugar 2 tablespoons at a time. Fold in chocolate and add vanilla. Drop from teaspoon on lightly greased pan. Bake 25 minutes at 300°.
In wok, melt butter or margarine over medium-high heat. Add celery and green	pepper. Stir-fry for 3 minutes. Add broccoli and uncooked rice; stir-fry 3 minutes longer. Stir in water, soup, basil and salt. Bring to boiling.	Reduce heat; cover and simmer about	20 minutes or until rice and broccoli are done, stirring often. Makes 6 servings.
Sprinkle gelatine over 1/2 cup of the cool water and allow to stand until gelatine granules are moistened. Dissolve Kool-Aid in the remaining 1/2 cup cool water. Add the gelatine and Kool-Aid mixtures to hot water. Add the liquid sweetener and sugar; mix well. Refrigerate. Yields 8 (1/2-cup) servings, 5 calories each.
Boil raisins and water together for 5 minutes. Cool, then stir in baking soda. Cream together sugar and shortening until light and fluffy. Add to eggs, nuts and raisin mixture. Sift dry ingredients together and add to mixture, mixing well. Refrigerate batter for 1 hour or longer. Drop by teaspoonful onto greased cookie sheet. Bake for 12 minutes at 375°. Cool on rack. Store in tight container.
Bring water and oleo to a boil. Add broccoli and boil 3 minutes. Add rice. Cover and remove from heat until set. Stir in Cheez Whiz, then soup. Bake at 350° for 1/2 hour.
Saute onions and mushrooms in butter until tender, but not brown. Add walnuts and salt to taste. Spoon over hot cooked asparagus spears that have been well drained. Yields 8 servings.
Chop tomato and pepper. Slice onions and mushrooms. Mince garlic. Place tomato, pepper, onion, mushrooms and garlic in a large bowl. Stir in peas and remaining ingredients. Cover and chill for 8 hours.	Stir occasionally. Drain salad.
In 3-quart saucepan, brown meat, half at a time, in hot oil. In same saucepan, combine meat, shredded carrots, sliced onions, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire and salt. Cover and cook over low heat until meat is tender, about 1 1/2 hours.
Line a 9 x 13-inch cake pan with aluminum foil. Grease the foil using part of the margarine. Place bread crumbs, seasonings and Parmesan cheese in a pie pan. Mix well to blend. Pat fish dry with paper towel. Place milk in an individual salad bowl. Dip fish in milk and then in the bread crumb mixture. Use remaining margarine to spread evenly on top of all fish fillets. Bake at 500° for 10 to 15 minutes or until lightly browned. Serves 8. Contains 162 calories per serving, 5 gm cholesterol, 22 gm protein, 5 gm fat and 331 mg. sodium.
Heat oven to 350°. Cut fish into serving size pieces. Arrange in 9 x 13-inch pan. Pour spaghetti sauce over fish. Sprinkle with parsley, basil, oregano and pepper. Top with cheese. Bake until fish flakes easily at thickest part, 20 to 25 minutes.
Sift all of ingredients together. Cover tightly. Keep cool. Makes 10 cups of mix.
Heat the ingredients slowly until thickened. Pour into a large bowl; let cool. Add fruit (oranges, apples, pineapple, banana, etc.). Put a little celery salt in fruit of salad.
Saute onions, pepper, margarine and celery. Mash Ro-Tel tomatoes and drain. Add to onion mix and cook about 10 minutes. Mix rice with onions and tomatoes. Add mushroom soup, parsley and crawfish. Top with grated cheese. Bake for 40 minutes at 325°.
Mix together peanut butter and chocolate chips over low heat until all chips have melted and mixture is mixed well.
Shred squash, peppers and onions together and let sit a few minutes. Bring remaining ingredients to a hard boil. Add shredded ingredients. Bring all to a hard boil and put in sterilized jars.
Combine egg, milk and salt. Sift together the flour, baking powder and cornstarch. Mix mixtures together and drop in hot broth or beans. Cook with lid on and don't lift lid.
Preheat oven to 425°. Combine sugar, water and cinnamon. Boil 5 minutes. Remove from heat; add lemon juice. Roll or flatten each biscuit to a 4 1/2-inch circle. Place small amount diced apples in center of each; fold in half. Seal by pressing with fork tines or fingers. Brush with melted butter. Place in casserole and bake until golden brown. Delicious served with ice cream or whipped topping.
Mix together Cool Whip, cream cheese and powdered sugar until smooth. Put in graham cracker crust. After 1 hour of refrigeration, put cherries on top.
Mix well. Top with 3 slices bacon. Bake in casserole about 45 minutes at 350°.
Combine ingredients in a saucepan; bring to a boil and stir to dissolve sugar. Remove from heat and cool.
Heat cherries and 2/3 cup sugar. Melt butter in Pyrex dish. Mix dry ingredients for batter, then add milk. Add batter to butter in dish. Add cherries. Bake at 350° for 30 minutes.
Cream together in large mixer bowl the sugar and margarine; add eggs and vanilla. Sift all dry ingredients together and add slowly until blended. Then add nuts, raisins and dates; blend together well. Drop by spoonful onto greased cookie sheet and bake at 350° until done.
Blend all together. May have to add some powdered sugar to make if soft but workable. Put in a large cookie sheet with sides. Put wax paper on top and press with a rolling pin to make flat. Melt candy bar and pour over candy. Smooth with spatula. Refrigerate 1/2 hour. Cut in squares.
Drain and rinse beans. Coarsely chop green pepper and onion. Saute onion and garlic in large saucepan in oil until tender, about 4 minutes. Stir in tomatoes, beer, chili powder, cumin, hot sauce and salt. Simmer, uncovered, 15 minutes. Stir in beans and green pepper. Simmer, uncovered, another 15 minutes. Serve with a dollop of sour cream.
Cream the cheese and margarine until smooth. Mix with flour and Rice Krispies. Dough will be stiff. Make small balls and mash into 1/4-inch flat circles. Place on ungreased sheet. Bake at 350° for 10 to 12 minutes. Makes 50 to 75, depending on size. May be frozen.
Mix the flour, sugar and liquid in a large mixing bowl; the batter may be lumpy. Pour batter into greased loaf pan. Melt butter and pour 1/3 of butter over the batter and bake in preheated oven at 375° for 40 minutes. Remove from oven, pour 1/3 of butter over bread and bake 10 minutes. Remove from oven, pour last 1/3 of butter over bread and bake 10 minutes. Remove from pan and cool for 30 minutes before serving.
Cook broccoli and strain. Saute onion in butter. Add soup and Cheez Whiz. Stir in rice and broccoli. Bake at 320° for 15 to 20 minutes.
Mix 2 ingredients together. Spoon into muffin cups and bake! These have a very thick texture.
Fry tortillas in 1/2 cup cooking oil 15 seconds. Put 2 tablespoons cheese, 1 tablespoon onion and chopped chicken in each; roll up. Put seam side down in 11 x 7-inch pan (11 x 13-inch pan if double recipe).
Heat 3 tablespoons of butter and add the flour to make a cream sauce. Add soup. Add mushrooms which have been sauteed in 2 tablespoons of melted butter. Return pan to heat. Bring to boil, stirring constantly, for 5 minutes, until smooth and thick. Combine egg yolk and cream in small bowl. Slowly stir into egg mixture 2 tablespoons of hot sauce. Add to mushroom and sauce mixture.
Soften cake of cream cheese with either milk or mayonnaise to good spreading consistency. Cook pineapple and sugar over medium heat, stirring constantly. Let cool. Combine cream cheese mixture and pineapple mixture. Just before spreading sandwiches, add nuts.
Melt margarine in a skillet on medium-high. Saute onion, green pepper and garlic 3 minutes. Add remaining Scampi ingredients and stir 3 minutes. Add fettuccini; toss and heat through.
Boil chicken until it falls apart easily (1 to 2 hours). Shred chicken and set aside. Chop onions and saute until clear, but firm. Combine soup, sour cream, Pace and Cheddar. Add onion and mix. Set aside 2 cups of pre-chicken mixture. Pour mixture into chicken to get a thick paste. Spoon chicken paste into fajita shells and roll into tube shape. Place side by side in lasagne pan. Cover with leftover soup mixture and sprinkle with shredded Cheddar and chopped tomatoes. Bake at 375° for 40 minutes.
Drain fruit cocktail; reserve juice. Make Jell-O, following directions on box, except use fruit cocktail juice. Add enough water to make 1 3/4 cups. Add fruit cocktail. Refrigerate until almost jelled. Then push cake down in Jell-O. Return to refrigerator until firm. To loosen cake from bowl, sit in cold water about a minute; run a knife around edge. Put a plate over bowl and turn over. Serve with Cool Whip.
Mash 1/2 of berries. Drain juice into measuring cup. Add water to make 1 1/2 cups liquid. Pour liquid into saucepan. Stir in sugar, cornstarch and salt. Cook over low heat until thick and clear, stirring constantly. Add few drops of food coloring if desired. Let stand until cool. Gently fold in rest of berries (quartered). Pour into cool shell. Chill for at least 2 hours. Serve, top with whipped cream.
Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta in large pot in salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
Mix potatoes, butter, sugar, coconut, nuts and vanilla. If dry, add a bit of milk. Put half of the mixture into a buttered casserole dish. Cover with mashed bananas. Add remaining potato mixture, then add topping. Bake at 350° for 30 minutes.