HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, vinegar, salt and pepper. Pour over vegetables. Mix well. Refrigerate overnight.
Cream shortening and sugar. Add pumpkin, egg and vanilla. Add dry ingredients and nuts. Drop spoonfuls on baking sheet. Bake at 350° for 10 to 12 minutes. Ice cookies when cool.
Mix all ingredients. Fold in Cool Whip. Put in crust. Refrigerate. May be frozen. Suggest cut into pieces before freezing.
Heat oven to 350° (moderate.) Arrange potatoes, bologna, green pepper, flour and seasonings in layers in 1 1/2-quart baking dish, dotting each layer with butter. Pour milk over and bake 1 hour and 15 minutes. Serves 4 to 6.
Peel, dice and boil eggplant; drain. Crush crackers; add chopped onion, eggs, cheeses, salt and pepper to taste. Bake in casserole dish at 350° for 45 minutes.
Mix and pour in pan. Bake at 350° for 25 to 30 minutes.
Combine all ingredients in refrigerator overnight. Bake 1 hour in 350° oven. Serves 10.
Cook spinach and onion in small amount of water until thawed. Drain. Beat eggs slightly and mix with other ingredients. Stir spinach and onion into mixture. Bake in greased 2 1/2-quart casserole at 350° for 40 to 45 minutes or until set. Do not overcook as casserole will separate.
For the first layer, mix sour cream and taco seasoning. The second layer is salsa, third layer is lettuce and fourth layer is grated cheese. Serve with nacho chips.
Bring vinegar, oil and sugar to a boil. Pour mixture over veggies. Stir cook and refrigerate.
Preheat oven to 375°. Split and toast the muffins. Spread 1/2 tablespoon of pizza sauce on each muffin. Layer the pepperoni and the cheese on the muffins. Bake muffins for 10 minutes.
Mix together 3 cups flour, cinnamon, soda, baking powder and salt. In mixer bowl, beat eggs well. Gradually add sugar and oil; beat until well mixed. Add vanilla and half the dry ingredients. Add remaining dry ingredients and zucchini, mixing by hand.
Blend together. Press with fingers into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool 1 hour (very, very cool).
Combine cream cheese and Dream Whip until smooth. Layer cream cheese mix with bluebeery into crust. Refrigerate 4 hours before serving.
Cut cheese into twenty 1/2-inch cubes. Shred remaining cheese; set aside. Mix next 7 ingredients. Shape each portion around cheese cube. Brown in oil. Add spaghetti sauce to pan. Simmer 10 minutes or until done. Sprinkle top with cheese. Great in a crock-pot.
Combine crumbs, butter and sugar thoroughly and press evenly into 9-inch round pan. Sift sugar, flour and salt. Cut cream cheese into sifted ingredients and add 1/2 cup milk, egg yolks and vanilla and mix well. Fold in 2 stiffly beaten egg whites.
Thaw strawberries. Bring cream cheese and Cool Whip to room temperature. Blend in mixing bowl. Add strawberries and some of the juice. Add sliced bananas. Add pineapple (drained) and pecans, if desired. Mix well. Fold into loaf pans. Recipe makes 2 pans. Freeze for at least 8 hours before serving. Can remain in freezer 6 to 8 weeks.
Wash the spinach carefully or defrost thoroughly. In large kettle, heat olive oil and saute onion and garlic for a few minutes until onion is transparent. Add spinach. Cover tightly for 2 to 3 minutes, then stir into onion. Grease medium sized baking dish with butter. When spinach has cooled slightly, stir in 2 beaten eggs and 1/2 cup Parmesan cheese. Season with salt and pepper and pour into baking dish. Sprinkle with remaining cheese over the top and dot with butter. Bake at 375° for 10 to 15 minutes. We serve this with rice on the side.
Cut a slit in each shank and insert clove of garlic. Roll shanks in flour, salt and paprika and brown in oil. Remove shanks to large baking pan. Add lemon juice to frying pan and mix with brown bits and gravy. Add bay leaves and peppercorns. Pour this over shanks. Cover and bake at 350° for 1 hour. Add quartered sweet potatoes, green beans and salt. Cover and bake until meat is well cooked. Allow one shank per person.
Mix cream cheese, eggs and 1 1/2 cups sugar; pour over graham cracker crust. Bake at 350° for 20 minutes. Mix gelatin and warm water; set aside. Cook the rest of ingredients on stove until thick. Add gelatin mixture. Beat egg whites and add pumpkin mixture to egg whites. Let set and top with whipped cream.
Add 2 large portions of sense of humor beaten separately, spice to taste with fun and nonsense. Bake in moderate oven of warm approval. Ice with generous appreciation.
Soften gelatin in 1/2 cup of hot water. Combine slightly beaten eggs, 1 3/4 cups water, salt, lemon peel and lemon juice in top of double boiler. Mix cornstarch with 1/4 cup water. When mixture begins to cook, add gelatin mixture and cornstarch mixture. Cook until mixture coats spoon, stirring often. Cool. When cool but not congealed, add Equal. Set in refrigerator. When mixture starts to set, pour into baked pie shell. Cool in refrigerator overnight. Cover with Cool Whip.
Mix drained hominy, soup, milk, chilies, cheese and onions. Pour in casserole dish. Top with crumbled crackers and butter. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Place apples and water in a saucepan; cover with lid and cook 5 minutes. Pour into unbaked pie shell, alternately, with dry ingredients. Dot with butter. Bake at 350° for 1/2 hour.
Cook bacon; drain and crumble. Cook onion in bacon grease; drain. Mix all ingredients in heavy pan or crock-pot. Cook on low temperature for 2 to 2 1/2 hours.
Roll the dough to a round sheet 1/4-inch thick. Cover with chopped chicken. Roll as a jelly roll and slice into pieces 1-inch thick. Place on greased sheet. Bake for 15 minutes at 425°. Serve with chicken broth, thickened to make gravy.
In a bowl, mix the ground turkey with bread crumbs, parsley, egg, salt and pepper. Cover and refrigerate. Heat oil in skillet; add onion. Cook over high heat until brown; stir in garlic and remove from heat. Cool to room temperature, then stir into turkey mixture. In an oiled skillet or grill, cook turkey patties about 5 minutes on each side. Serve on a bun with lettuce and tomato.
Brown hamburger and sausage; drain. Add soup, milk and Ro-Tel tomatoes to meat. Heat over medium heat. Stir and simmer 5 minutes. Add sliced cheese to mixture and simmer over low heat until cheese is melted. Serve warm with chips or crackers.
Parboil potatoes for 15 minutes. Drain. Combine with remaining ingredients and sauce (recipe to follow). Place in casserole. Bake at 375° for 30 minutes or until cheese is melted.
Mix in large cooker. Let cook a few minutes. Serve with hot cornbread. Very good on a cold winter night.
Prepare Jiffy corn bread mix according to package directions. Crumble corn bread in casserole dish. Chop onion, bell pepper and tomatoes. Sprinkle these over crumbled corn bread. Then add salad pickles and pour juice over all ingredients. Spread mayonnaise on top of all. Top with grated cheese and bacon bits to taste.
Brown hamburger. Add onion, garlic and celery. Add remaining ingredients. Bake at 350° for 1 1/2 hours.
In a double boiler, stir ingredients until thoroughly heated. Beat for 3 minutes. Pour into containers. Keeps 3 weeks in refrigerator.
In large bowl, mix cereal and milk; let stand 5 minutes. Stir in egg, honey and butter. Combine flour, baking powder, salt and raisins. Sprinkle over bran mixture. Stir just until blended. Fill greased pans 2/3 full. Sprinkle top with wheat germ, if you desire. Bake in preheated oven at 400° for 15 to 20 minutes. Yields 12 regular size muffins.
Brown pork chops in a small amount of oil. Pat rice in a 9 x 11-inch baking dish. Arrange drained pork chops on top of rice. Add water. Sprinkle onion soup mix over top. Cover tightly with foil. Bake in a 350° oven until water is absorbed by the rice (about 30 to 45 minutes).
Pour milk, farina and sugar in a medium pan. Boil at medium heat. Put half of the mixture into small cups. Put grated apples and walnuts onto it. Put the remaining mixture. Wait until the mixture thickens. Dress the dessert with cinnamon and coconut.
Mix ingredients together (except cornflakes) and put in 9 x 13-inch pan. Top with corn flakes or potato chips. Bake at 375° for 1 hour.
Mix well, pour into buttered casserole dish. Bake at 350° until bubbly, 25 to 30 minutes. Add cubed ham or chicken.
Sift together flour, salt and baking powder; add 2 tablespoons sugar and mix all to a soft dough with beaten egg and milk. Beat well. Turn into a greased pan. Spread evenly. Brush over with melted butter; sprinkle with cinnamon and sugar. Bake at 350° for 25 minutes.
Brown beef and onion in hot butter or oil. Combine kidney beans and tomato soup. Mix together chili powder, flour, water and salt to make a paste and blend into soup mixture. Add to ground beef and cook 45 minutes, stirring frequently.
Combine barbecue sauce (the one that simmers real cookout flavor all through the meat) with turkey, green pepper and onion. Cover and cook for 15 minutes. Cover top halves of 6 hamburger buns with slices of cheese spread. Broil until cheese melts. Spoon turkey mixture on bottom halves.
Butter bottom of 9 x 13-inch pan. Put 1 package crescent rolls on bottom of pan, patting serration together. Beat together cream cheese, 1 cup sugar, egg yolk and vanilla. Spread over rolls. Place second package of rolls on top of cheese mixture, pinching serration together. Beat egg white with a fork and spread over top layer of crescent rolls. Mix 1/2 cup sugar, cinnamon and almonds. Sprinkle over top. Bake 25 to 30 minutes at 350°. Cut into squares and serve warm or cold.
Preheat oven to 425°. Spray an 8-inch square pan. Heat oil in skillet; saute onions and garlic. Add spinach, chicken broth and pepper; mix. Add Ricotta and milk; stir. Add nutmeg and 1 tablespoon Parmesan cheese. Add shells. Put in the 8-inch square pan. Sprinkle with 1 tablespoon Parmesan cheese. Bake for 20 minutes.
Beat together sifted sugar, baking powder and melted butter. Add eggs. Slowly add the flour, the orange juice, cinnamon and milk until mixture is thick but somewhat runny. Pour into loaf pan and bake for 30 to 35 minutes at 350°.
Brown ground beef and drain fat. Add all ingredients in crock pot. Cook on low for 8 hours. Note: You may cook in large kettle on low heat for 2 hours.
Mix in order given. Heat griddle until a drop of water dances. Drop batter by spoonfuls and cook until bubbles form; turn brown on topside. Done when steaming stops.
Mix first 3 ingredients and set aside. Place half of crumbled cornbread in the bottom of a large bowl. Top with half of the tomatoes, peppers, onion, corn, cheese and bacon. Pour on some of the salad dressing. Repeat all layers again and top with dressing. Cover and chill for 2 or 3 hours. If you can't find Tex Mex mix, add one 4 ounce can chopped chili to your favorite cornbread mix. Serves 10 to 12.
Combine all ingredients, stirring well. Pour in a greased 13 x 9 x 2-inch dish. Bake at 350° for 45 minutes. Yields about 4 to 6 servings.
In a large shallow pan, saute the onion and celery in oil until tender. Place skinned fillets on top of vegetables, or roll each fillet; secure with a toothpick and place on vegetables. Add water or wine and seasonings. Cover and simmer about 8 minutes or until fish flakes when tested with a fork. Carefully transfer fillets to a heated platter. Serve with lemon parsley sauce. Approximate calories/serving: 200.
Place rice, margarine and onion soup mix into baking dish. Arrange chicken pieces on top of rice. Cover with water. Cover with foil. Bake for 1 hour and 45 minutes at 375°. Remove foil the last 15 minutes of baking to allow chicken to brown.
Arrange 8 slices of farmer's bread on cookie sheet. Cover farmer's bread with 2 slices each of ham; top with 1/2 cup Monterey Jack cheese. Salt and pepper all 8 slices. Close sandwiches. Spoon white sauce over each sandwich. Sprinkle with remaining cheese. Broil for 4 minutes in oven until bubbly. Serve at once. Makes 4 servings.
Put raw meat into 2 quart casserole dish. Mix together remaining ingredients. Add to beef. Stir well. Cover. Cook 2 1/2 to 3 hours in 325° oven. Serve over egg noodles or rice.
Mix hamburger and soup (do not add water to soup) and place in a 9 x 9-inch pan. Cover with slices of Velveeta cheese. Cover all with Tater Tots. Bake at 350° for 45 minutes to 1 hour.
Saute first 4 ingredients in two tablespoons of diet margarine. While this is cooking, mix together the soup, milk and cream cheese. Add to the meat mixture. Heat through and serve over noodles.
In blender combine water, sugar and Jell-O; blend. Wash and drain cranberries, core apple and slice orange. Add to blender and blend. (Optional: Add pecans to mixture.) Pour mixture into mold and chill.
Layer in 9 x 12-inch dish: lettuce, celery, onion, water chestnuts and peas. Spread mayonnaise on top. Sprinkle sugar on top of mayonnaise. Sprinkle Parmesan cheese on top, followed by eggs and bacon. Decorate with tomato wedges. Fix the day before and refrigerate. Can be refrigerated several days.
Cream butter and sugar. Add eggs, beating them well. Add lemon extract. Add sifted dry ingredients and cream mixture. Add fruits and nuts (flour lightly), using about 1/3 cup cake flour. Bake in loaf pan at 300° for 1 1/2 to 2 hours or bake in tube pan 2 1/2 hours.
Heat oven to 450°. Lightly grease cookie sheet. In large bowl, combine flour, cornstarch, baking soda and a 1/4 teaspoon nutmeg; blend well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. In small bowl, combine 1/2 of the lemon yogurt, raisins and eggs. Add to dry ingredients all at once; stir just until moistened (dough will be sticky).
In large bowl, combine all ingredients. Pour in 9 x 13-inch buttered baking dish. Sprinkle paprika and parsley over all and bake in a 300° oven for 1 1/2 hours.
Melt candy bar over low heat; cool slightly. Fold in whipped topping. Spoon into pie shell. Chill well.
Brown chicken in butter. Sprinkle with chili powder when pieces are turned. Remove chicken. Add onions and garlic; cook until tender. Add remaining ingredients. Bring to a boil. Add chicken; cover and simmer. Serve over cooked noodles.
In a skillet, combine apples, sugar and 1/2 cup water. Bring to simmer over medium heat. Cover and cook 5 minutes. In a small bowl, dissolve cornstarch in a 1/4 cup of water; stir into apple mixture. Bring to a boil. Cook, stirring occasionally for 2 minutes. Remove from heat. Stir in butter, cinnamon and nutmeg. Put this in a pie shell and bake in oven at 350° until crust is golden. Serve warm with scoop of vanilla ice cream.
Combine beef, bread and eggs. Form into balls. In saucepan, bring tomato soup and water to a boil. Add meatballs. Cook 45 minutes or until done.
In a large mixing bowl, combine oil and unsweetened chocolate. Blend well with an electric mixer. Add granulated sugar and continue to mix. Add the eggs, one at a time, incorporating each egg into the mixture before adding the next. Blend in the flour and baking powder. Add the vanilla, nuts and chocolate chips. Cover bowl with plastic wrap and refrigerate the mixture for at least 1 hour or overnight.
Combine all and bake at 325° for 1 hour. Use a 13 x 9-inch or 2 large loaf pans.
Mix oil and sugar. Add eggs, vanilla, salt, cinnamon, baking soda and flour. Mix well. Add pineapple with juice. Stir until combined. Fold in carrots. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 60 minutes.
Place bread into a greased 9 x 13-inch dish and sprinkle with cheese; set aside. In skillet brown sausage and drain fat. Crumble sausage over the cheese and bread. Beat eggs, milk, mustard, soup and water together and pour over sausage mixture. Cover and refrigerate overnight. Bake at 350° for 50 to 60 minutes. Makes 6 to 8 servings.
Combine milk, salt, butter, orange rind and sugar. Bring to boil and then cool. Put warm water in a large bowl. Sprinkle with yeast and dissolve. Add milk mixture and beat in half of flour. Add remaining flour alternately with eggs. Stir until dough leaves sides of bowl and is very stiff. Knead until smooth and elastic (3 to 5 minutes). Place in a greased bowl, cover and let raise until doubled.
Pop corn; leave in big pan. Bring rest of ingredients to a boil over medium heat. Heat and stir constantly for 2 minutes. Pour over popcorn, stirring constantly until popcorn is completely coated. Dip hands in cold water and form into balls. Eat!
Brown meat; drain. Add onions, saute. Mix in jalapeno beans, tomatoes, and soup. In greased pan put one layer of meat mixture, Doritos, cheese. Bake @ 400 degrees until cheese is golden.
Put eggs in a large bowl; beat for 1 minute. Add onions, green peppers, pimento, sugar, salt, butter and cream corn. Slowly adding scalded milk, beat until well blended. Pour into buttered casserole dish. Sprinkle with paprika. Bake at 325° moderately slow oven about 50 minutes. This is really delicious.
Combine ingredients in bowl, mix well and chill. Use as "mini snack" or garnish for main dishes.
Boil to a syrup the sugar, water and food coloring. Peel and slice apples. Place in a greased shallow 8 x 12-inch baking dish. Pour syrup over apples.
Partially cook the zucchini. Drain and put into baking dish. Mix with all remaining ingredients except bread crumbs. Dot all on top with butter and bread crumbs. Bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Add eggs one at a time. Add Ricotta cheese and mix well. Sift flour, baking powder and salt. Add to mixture. Add vanilla. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Brown 1/2 cup sugar in an iron skillet. Boil 1 1/2 cup sugar and 1/2 cup milk. Have both of these going at the same time. When sugar is brown, pour boiling mixture into the browned sugar and remove from stove. Add 2/3 stick oleo, 1/2 teaspoon vanilla and salt. Beat until thick enough to spread.
Skin chicken and soak overnight in dressing (covered completely). Drain and bake in a foil-lined casserole dish. Bake 1 hour at 350°.
Chop vegetables together; drain. Put spices, alum, sugar and vinegar together. Bring to a boil; add vegetables and bring to a boil.	Boil for 15 minutes, pour into hot jars, seal.	Makes 5 pints.
Melt chocolate in boiling water; cool. Cream sugar and margarine until fluffy. Add egg yolks, one at a time, beating after each addition. Combine with chocolate mixture. Add vanilla, buttermilk, flour and baking powder alternately to chocolate mixture. Do not overbeat. Beat egg whites and fold gently into batter. Add pecans and coconut. Pour into three greased and floured cake pans. Bake at 350° for 30 to 35 minutes.
Brown hamburger meat. Remove from skillet and drain. Follow directions on back of gravy mix. When gravy thickens, add hamburger meat and simmer for about 10 minutes. Serve over rice, pasta, potatoes or anything you choose.
Drain pineapple and save liquid. Add cold water to make 1 cup. Mix boiling water and jello well. Stir in measured liquid and chill approximately 1 1/4 hours. Stir in cool whip with wire whisk until smooth. Stir in oranges., pineapple, marshmallows, and coconut. Spoon into 6 cup mold. Chill 4 hours or until firm. Unmold.
Line a cookie sheet with foil; cover with whole graham crackers placed as close together as possible. In 1-quart saucepan, stir together butter and brown sugar until melted. Boil for 3 minutes, then pour mixture over crackers. Sprinkle with chopped walnuts. Bake at 350° for 10 minutes. Watch carefully so they don't burn. Cool for 15 minutes and break into pieces.
Place all ingredients in blender and blend until smooth. Refrigerate for 1 hour before serving. Serve with bite-sized fruit pieces, melon balls, berries, etc.
Put chicken broth and water in skillet over medium heat. Add zucchini, squash, onion and basil. Cover; simmer until veggies become tender. Add kielbasa. Put on low. Cook up linguini. Drain. Add kielbasa and veggies to linguini. Serve in plates and enjoy.
Mix ingredients together and put in dish; place chicken on top. Cover lightly with wax paper and cook on High 15 minutes. Stir in rice mixture and continue cooking on High 10 minutes longer.
Boil sugar, milk, cocoa and butter until soft ball stage (2 1/2 minutes). Add vanilla, oats and nuts. Drop by teaspoon on wax paper.
Mix first 5 ingredients. Pour into an ovenproof dish and top with grated cheese. Bake at 350° until cheese is bubbly.
Put cake in a 9 x 13-inch pan. Mix cream cheese and powdered sugar. Mix by hand. Then add Cool Whip. Pour over cake. Mix strawberries (sliced) and glaze. Pour over cream cheese. Let set. Refrigerate.
Heat 3/4 cup of the cider with candy red hots. When candy is melted, add the gelatin and stir until dissolved; then stir in the remaining cider. Chill until the consistency of unbeaten egg whites; beat until foamy and frothy. Fold in diced apples, and whipped cream. Pour into the baked pie shell. Chill until firm.
Brown ground beef and onions; drain well. Mix chili con carne; spread in baking dish and spread sour cream on top of mixture. Add layer of cheese on top of sour cream. Crush Doritos and sprinkle over cheese. Bake at 400° for 10 to 15 minutes.
Dissolve the Jell-O and Kool-Aid in the boiling water. Add sugar and cold water. Add lemonade, orange juice and pineapple juice. Just before serving, add chilled ginger ale.
Boil and drain cod. Melt butter with oil and heat until bubbly. Add garlic, salt and pepper; simmer. Add cod. Add flour to cold milk and shake well to remove lumps. Add this to warmed milk and stir into simmering cod. Continue to simmer a few minutes. Serve hot with polenta.
Combine first eight ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly. Serve with raw vegetables or crackers. Yields about 2 cups.
Dissolve yeast in water. Add all ingredients except flour. Mix flour in by hand. Place greased side up, in greased bowl. Cover with damp cloth. Refrigerate. Can be refrigerated 5 days. Shape into rolls 2 hours before baking. Bake at 400° for 15 to 20 minutes. Makes 4 dozen medium rolls.
Roll into shape of hot dog and wrap a slice of bacon around each one. Broil 3 inches from heat until cooked. Serve on a hot dog bun.
Rub the roast all over with lemon pepper and olive oil and place in shallow	pan. Preheat oven to 500°. Put the roast in	the oven and	close the door. Do not open for 2 hours. The roast should be cooked 5 minutes a pound for rare and 6 to 7 minutes a pound for less pink.
Combine egg with bread crumbs, mustard and mayonnaise, salt, and pepper. Fold in crab meat and shape into cakes. Coat with additional crumbs and refrigerate for one hour or until ready to cook. Saute in butter (no substitute) over medium heat for about three minutes per side or until delicately browned.
Mix Jell-O (in dry form) with Cool Whip. Chunk up peaches and add to Cool Whip and Jell-O. Then add cottage cheese. Stir all this up real well and put in refrigerator for about 1 hour and serve.
On bottom of greased 9 x 13-inch baking pan place uncooked Minute rice, then add soups and mix. Drop pads of butter around to equal one stick. Next add broccoli (thawed) and the cheese. On top of all this, lay chicken breasts. Bake, uncovered, at 350° for 1 hour, stirring occasionally (I remove chicken and stir every 15 minutes). Can be made in the morning and stored in the refrigerator until evening when ready to bake.
Cook cauliflower according to package directions. Drain well; set aside. Combine eggs, milk, sharp cheese, butter, parsley, minced onion, salt and pepper. Arrange cauliflower in a 1-quart casserole dish; cover with egg mixture. Top with buttered crumbs and remaining grated cheese. Bake at 350° for 30 to 35 minutes or until custard is set. Serves 4.
Combine margarine, milk, cocoa and sugar in a saucepan and bring to boil over medium heat. Boil for 4 minutes. Add oats, peanut butter and vanilla and mix. Drop by spoonful on wax paper.
Mix above ingredients together; pour into ovenproof casserole and bake at 350° for 30 to 40 minutes.
Mix margarine, sugar and eggs. Mix in flour, salt and soda. Add oats and nuts; stir well. Drop by small spoonfuls on lightly greased baking sheets. Bake at 375° for 10 to 12 minutes until brown.
Melt chocolate and butter. Add milk and sugar to chocolate mixture and stir. Add coconut. Press in pan. Let set in refrigerator a few minutes before adding filling.