HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except almonds and chill overnight. Sprinkle toasted almonds on top of chicken salad just before serving. If you like, serve on lettuce garnished with wedges of your favorite melon. Yields 12 servings.
Brown ground beef, onions, salt and pepper in a skillet. Drain. Pour meat mixture into a 9 x 13-inch baking dish.
Mix together and put in loaf pan. Bake at 350° for 1 hour.
Beat eggs with a spoon in a 2-quart pan. Add sugar, butter and dates. Cook slowly for 10 to 12 minutes on a low fire. Remove from heat and cool. Add Rice Krispies and nuts. Shape into small balls. Roll in shredded coconut.
Heat oven to 350°. Grease and flour 1 (9 x 5 x 3-inch) loaf pan or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Mix all ingredients and beat 30 seconds. Pour into pan(s). Bake until wooden pick comes out clean; 9-inch loaf for 55 to 65 minutes or 8 1/2-inch loaves for 55 to 60 minutes. Take out of oven and cool for 2 to 3 minutes, then take out of pan. Leave to cool (upright) on wire rack.
Mix pecans and coconut. Put in bottom of pan. Mix cake according to box directions. Pour over pecans and coconut. Mix sugar, cream cheese, butter and vanilla. Spoon over cake mix. Bake 50 minutes at 350°.
Dissolve yeast in water. Mix with other ingredients. Let rise until double in size. Push down. Let rise again. Push down. Make into rolls and put into pan. Let rise. Bake in 400° oven until done. Handle dough easy and lightly or rolls will be tough.
Prepare Rice-A-Roni and tomatoes according to directions on the box. Mix in hamburger. Pour into a 9 x 13-inch baking dish. Top with shredded Cheddar cheese. Bake at 350° for 10 to 15 minutes, or until cheese melts.
Soften active dry yeast in warm water. Scald milk in sugar, salt and butter; cool to lukewarm. Mix in 2 cups flour, yeast, eggs, cardamom and fruit. Add enough remaining flour to make a stiff dough. Knead on floured surface; place in a greased bowl and grease top of dough. Cover.
Cream all ingredients, but only half the nuts. Chill for 2 hours. Roll into 1-inch balls and then roll balls into remaining nuts to coat. Keep chilled.
Preheat oven to 400°. Mix ingredients and roll or drop small amount on a greased cookie sheet. Cook 6 to 8 minutes (until set and not brown). Remove from cookie sheet and roll in confectioners sugar.
In a large mixer bowl, combine softened cream cheese and sugar. Beat with an electric mixer on medium-high speed until fluffy. Reduce mixer speed to low and gradually add whipping cream, milk, peach nectar or orange juice, lemon juice, vanilla and apple pie spice. Beat until ingredients are combined. Stir in the chopped peach. Freeze the ice cream mixture in a 1 or 2-quart ice cream freezer, according to manufacturer's directions. Makes about 1 quart.
Combine cream cheese, sugar and peel; mix until well blended. Unroll dough from cans and lay on floured surface. Overlap long edges to shape into a rectangle (13 x 7-inch), pressing all edges together to seal. Spread rectangle with cream cheese mixture (3/4 of mixture, save 1/4 for icing). Roll up dough, starting at long side, roll up (jelly roll fashion). Cut or slice 1-inch pieces. Lay on cookie sheet on cut side about 2 inches apart. Bake at 375° for 10 to 12 minutes.
In bowl, blend together cake mix and lemon pie filling. On a parchment paper lined cookie sheet, spread batter evenly to within 1-inch of edge of cookie sheet. Bake in a 350° oven for 13 to 16 minutes or until lightly browned. Carefully take cake out of pan by lifting up ends of parchment paper at the same time. Leave on counter for exactly 8 minutes. Then roll up cake into a roll and cover ends with paper towels or plastic wrap. Let it cool completely before unrolling, approximately 2 hours.
Cream butter and 3 tablespoons sugar. Blend in pretzels. Press in a 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Cream together cream cheese and 1 cup sugar. Fold into Cool Whip. Pour into cooled crust. Dissolve jello in boiling water and add undrained strawberries. When jello mixture is partially set, pour it over the cream mixture in shell. Chill. Serves 12.
Mix ingredients and put in freezer. Serve semi-frozen. Great for Christmas or Thanksgiving dinner.
Mix all ingredients and pour into an unbaked pastry shell. Bake at 325° for 30 minutes or until center of pie is firm when shaken.
Cook and stir ground beef; drain off all fat. Add spaghetti sauce to meat and mix well. Heat oven to 350°. Mix Ricotta cheese, 1/2 cup Parmesan cheese, parsley flakes and oregano. In an ungreased 13 x 9 x 2-inch baking pan, layer 1/4 each of noodles, meat sauce, Mozzarella cheese and the cottage cheese mixture. Repeat 3 times. Add meat sauce over top and sprinkle (cover well) with Parmesan cheese. Bake, uncovered, for 45 minutes. Let stand 15 minutes before serving.
Drain peas. Rinse with cold water and drain well. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne pepper. Mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight.
Saute pepper in butter until tender. Blend in flour. Add milk and stock. Cook until smooth. Add cheese, pimento and soup. Cook spaghetti in broth and drain. Add sauce and chicken. Pour into casserole. Sprinkle with additional cheese. Bake at 250° to 300° for 45 minutes. Yields 6 servings.
Dump cherry filling in a 9 x 13-inch oblong pan. Then dump pineapple. Then sprinkle cake mix on top of that. Melt margarine and pour over cake mix. On top of this add Angel Flake coconut and top with pecans. Bake for 1 hour at 325°. Serve warm with ice cream or it's good cold. Serve from the same pan.
Cook bacon completely, but not crispy. Cook greens for about 3 to 5 minutes. Add remaining ingredients; stir thoroughly. Makes approximately 4 servings.
Pour milk into a large saucepan. Add salt and scald. Remove from fire and add 1 cup of sugar, stirring until it is dissolved; set aside.
Cream together powdered sugar, evaporated milk and peanut butter. Mix in cream cheese, half of dry peanuts and Dream Whip. Once all mixed, pour into pie shell of your choice. Sprinkle remaining dry peanuts on top. Freeze for 2 hours, then refrigerate until ready for use. Serve with chocolate syrup and Cool Whip.
In a large bowl, combine mayonnaise and lemon juice. Mix well. Add remaining ingredients and mix well. Refrigerate several hours. Serves 6.
Grease (Crisco) a 9x13 baking dish. Peel and slice potatoes. Make a layer of potato slices, top with velveeta cheese and 4 tsp butter on cheese. Repeat layers. Mix milk and flour together. Pour over layers. Cover and Bake at 350 - 400 degrees for 1 1/2 hours or until potatoes are tender.
Cook beef with onions. Prepare tortilla and assemble one at a time. Fry tortilla in hot oil for a few seconds on each side. Dip into 1 can of heated enchilada sauce and remove immediately. Place on a plate and put olives, cheese and meat mixture on tortilla. Roll up and place seam side down in a 13 x 9 x 2-inch baking dish. When all enchiladas are in baking dish, cover with remaining sauce. Sprinkle top with grated cheese, olives and raw chopped onions. Bake at 350° until bubbly.
Sift the first 3 ingredients. Add egg, margarine and rest of ingredients. Drop by teaspoonfuls on greased cookie sheet. Sprinkle coconut on each cookie and level with a fork. Bake at 350° for 12 to 15 minutes.
Mix all ingredients. Bake at 325° for 1 hour and 15 minutes.
Beat eggs slightly with fork. Add sugar, salt and vanilla. Add cold milk. Stir until thoroughly mixed. Pour into custard cups. Sprinkle with nutmeg, if desired, and place in 2 or 2 1/2-inch deep pan. Pour boiling water around cups to come almost level with custard. Bake in oven at 350° for 40 to 50 minutes or until a silver knife comes out clean when inserted in center. Makes 6 average sized custards.
Combine vinegar, sugar, oil, salt and pepper; add to other ingredients. Set in refrigerator overnight, then drain and serve.
Melt sugar over low flame until sugar is golden brown. Add butter. Add nuts and stir until nuts are covered. Pour into well buttered dish. When cold, break into pieces.
Mix ingredients together well. Chill and form into balls or	any shape you prefer. Chill another 30 minutes. Melt over simmering	water 1 pound dark chocolate (sometimes called almond bark). Dip chilled balls into melted chocolate, after stirring in	8 ounces finely chopped, unsalted peanuts into melted chocolate.
Dissolve gelatin in boiling water; chill until it starts to jell. Mix together cream cheese and confectioners sugar until smooth. Whip Milnot until it peaks; slowly add cream cheese mixture and gelatin. Mix cracker crumbs with margarine, reserving 1/4 cup. Line a cake pan with rest of crumbs. Pour in cream cheese mixture. Sprinkle with rest of crumbs. Chill.
Crumble Oreos; set aside. Fold together the remaining ingredients. Layer as follows: pudding, Oreos, pudding, Oreos, etc., for a total of 4 or 5 layers. End with one inch of Oreos on top. (These may be ground fine in a blender so as to resemble dirt.) Optional: Add gummy worms to layers.
Mix all ingredients together and spread on a baked Lazy Daisy Cake. Place under the heated broiler in oven until it bubbles. Delicious!
Mix jello with 1 cup boiling water and set aside to cool. Beat Milnot until stiff and set aside. Cream sugar and cream cheese together. Add cooled jello to whipped Milnot, then cheese mixture and vanilla.
In mixing bowl, combine all dry ingredients. In small bowl, combine remaining ingredients. Mix dry with moist ingredients, stirring until all are moist.
Brown chicken in melted margarine. Remove chicken from pan. Drain pineapple, reserving juice. Combine brown sugar, cornstarch and salt in skillet. Gradually add vinegar, soy sauce and pineapple juice. Stir. Cook over medium heat until thick. You may need to add about 1/2 cup water. Add pineapple, green pepper, onion and chicken. Cover and simmer 5 to 10 minutes. Serve over rice.
Cook broccoli; drain. Saute onion and shrimp in butter until tender. Add broccoli; simmer 5 minutes. Add cheese soup and rice. Put mixture in casserole dish. Bake at 350° for 30 minutes.
Combine onion, green pepper and crumbled ground beef in a plastic container and microwave on High for 6 minutes. Drain and place in a 2-quart container. Add tomato sauce, tomatoes, beans, salt, pepper, chili powder and dry mustard. Cover and microwave on High for 10 to 12 minutes, stirring halfway through cooking. Standing time is 10 minutes. Cooking time is 16 to 18 minutes. Serves 4 to 8.
Combine first 5 ingredients; set aside. Dip chicken in salad dressing; dredge in bread crumb mixture. Place chicken bone side down in 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350° for about 45 minutes or until tender. Yields 6 servings.
Saute onion and garlic in margarine over medium heat until soft. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer uncovered for 10 minutes. Stir in sour cream. Heat thoroughly. Sprinkle with parsley. Serve with noodles.
In blender or food processor, add 8 to 10 cookies at a time and blend until finely crushed. Set aside.
Mix pudding according to package directions. In a 2-quart casserole dish, layer half the Trefoils, half the bananas, half the pudding and half the whipped topping. Repeat layers. Refrigerate 4 hours. Before serving, top with crushed Juliettes.
Mix first 7 ingredients together, then add remaining ingredients. Mix thoroughly, about 3 to 4 minutes.
Mix cake mix, butter, banana and egg until well blended. Stir in chocolate or butterscotch bits. Drop by teaspoonful on ungreased cookie sheet. Bake 10 to 12 minutes at 350°.
Preheat oven to 350 degrees. In a saucepan, combine sugar, water, cream of tartar and butter. Bring to a boil, add cinnamon and continue to boil for approximately 4 minutes stirring constantly. Crush the saltine crackers and put in a 9 inch unbaked pie crust. Pour mixture from saucepan into crust and sprinkle extra cinnamon over top. Bake for 40 minutes or until done.
Mix Jell-O with boiling water until dissolved. Add frozen berries. Cool until slightly thickened. Tear cake into pieces. Put in bottom of 9 x 13-inch pan. Mix Cool Whip and strawberry mixture. Fold in slightly. Pour over cake. Refrigerate until set. Yield: 12 to 15 servings.
Measure all ingredients except flour into a small bowl. Beat until mixture is soft and well blended. Add flour and mix to a stiff dough. Measure by level tablespoonful. Roll each measure of dough into a small ball, placed on ungreased cookie sheets. Press down lightly with fork. Bake in 350° oven for 10 to 15 minutes or just until very lightly browned. Remove from oven and serve warm. Also very good reheated.
Cook sugar, water and cornstarch until thick. Remove from stove and add peach jello. Cool. Add peaches and stir until coated and thickened. Put into prebaked pie shell. Add Cool Whip or topping.
Grease a 9 x 11-inch oblong pan with margarine. Mix first three ingredients by hand. Press into bottom of pan.
Cook the almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.
Put all ingredients in a blender and blend on medium for 1 minute. Let stand 2 minutes. Pour into buttered pie pan. Bake 350 degrees for 50 minutes. Let cool and serve with low fat whipped cream.
Soak beans overnight. Add all ingredients and cook very slow until tender in enough water to cover the beans. Add any other spices to suit your taste.
Boil chicken until done. Save broth. Melt butter. Mix with stuffing and seasonings. Mix both soups with broth. Cook mixed vegetables in separate container with grated cheese. In greased casserole, layer dressing mix, chicken and soup. Repeat, ending with dressing mix. Bake in 350° oven for 30 minutes.
Place 6 slices buttered bread, buttered side up, in large baking pan. Place 1/2 sausage that has been cooked and drained and 1/2 cheese over bread. Beat eggs and milk together. Pour 1/2 of this over sausage mixture. Place other 6 slices of bread on top, rest of sausage, cheese, milk and eggs. Push down with hands. Make the day before and refrigerate overnight. Bake at 350° for 1 hour. Top should be crusty brown.
Pour milk into ice trays and freeze until almost frozen at edges. Put ice cold milk into cold bowl and mix with cold beaters at high speed until fluffy. Add sugar and your favorite flavor Kool-Aid; whip until stiff. Pour into a 9-inch pie pan that has been lined with vanilla wafers; piling high. Freeze until firm 3 to 4 hours.
Salt and pepper tomato slices. Dip tomato slices into beaten eggs, then into flour. Drop into deep hot oil; let fry until golden brown. Makes about 2 dozen. Serve alone or with meal.
Brown 1 package slivered almonds in 2 tablespoons margarine. Melt 1/4 cup butter/margarine; add remaining ingredients. Put 1/2 mixture in bottom of 13 x 9-inch pan. Add 2 quarts ice cream. Cover with other half of Chex mixture. Freeze.
Heat oven to 400°. Combine ham, potatoes, margarine, salt, pepper and milk, in a large saucepan, with just enough water to cover ham and potatoes. Cook until potatoes are done. Add flour and water to thicken. Add 1 cup of cheese and pimiento; stir until well-mixed.
Cook hamburger according to taco seasoning directions. In a 9 x 13-inch pan layer the crushed chips, meat, refried beans, sour cream, cheese and finally sprinkle on the tomatoes and/or olives. Put in 350° oven until cheese is melted.
Bring to a boil and continue to boil for 5 minutes the water, sugar, cloves and cinnamon sticks. Add tea bags and brew for 10 minutes. Remove tea bags and add orange juice, pineapple juice and lemon juice. Better next day after refrigerated.
Mix all dry ingredients; then add the milk and egg. Put in a 9 x 13-inch greased pan.
Preheat oven to 350 degrees. Spray bottom of 9 X 13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle with melted butter over pecans. Bake 50-55 minutes, or until golden brown. Cool and serve chilled. Top with cool whip when serving.
Cook and dice meat. Save broth. Saute onions, celery, green peppers and garlic in olive or vegetable oil; add remaining ingredients. Add choice of rice, pasta or potato. Add salt and pepper.
Mix these ingredients. Line 1 1/2-quart casserole with Pepperidge Farm seasoned bread crumbs. Pour in squash mixture. Top with more bread crumbs and melted butter. Bake at 350° for about 30 minutes.
Mix with hands until smooth. Shape into balls; flatten on cookie sheet (ungreased). Bake at 350° for 10 to 12 minutes.
Melt 1 stick (or less) margarine in iron skillet. Add 1 cup rice and	brown lightly, stirring constantly.	Put browned rice in casserole; add 1 can undiluted beef consomme and 1 can undiluted onion soup. Place in preheated 325° oven and cook for 1	hour and 15 minutes in covered casserole. Delicious!!
Crumble half of cake and layer half of the ingredients in order listed. Continue layering, beginning with last half of cake and ending with Cool Whip. Garnish with nuts, coconut, cherries, etc. Be sure to use punch bowl. It makes a large quantity.
Add all ingredients together. Simmer for 1 hour. Salt and pepper to taste. You can add hot sauce, if desired. This can be frozen.
Mix water with jello; then add pie filling and pineapple. Let jell in fridge. Mix cream cheese, sour cream, sugar and vanilla and spread over top of jello mix. Sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Mix all ingredients in the order in which they are listed. Stir thoroughly. Press into a greased loaf tin and bake in a 350° preheated oven for one hour.
Mix pudding and milk. Add sour cream and topping. Layer wafers, bananas and pudding. Chill.
Combine cracker crumbs and margarine; press into 1 1/2-quart oblong Pyrex dish. Bake at 325° for 15 minutes. Cream the cheese and milk. Gradually add sugar. Spread mix over graham cracker crust. Sprinkle pecans over cream cheese mixture. Whip cream with vanilla. Spread over pecans. Chill. When cold, spread cherry pie filling on top. Chill overnight.
In skillet, brown chops. Pour off fat. Add remaining ingredients. Cover; cook over low heat 45 minutes or until tender. Yields 4 servings.
Add salt, pepper and garlic powder to flour and cornmeal. Coat gator strips with the mixture. Deep fry in vegetable oil.
Cut lid off bread. Hollow out loaf. Clean the oysters and dredge in flour or cracker meal. Place oysters in frying pan with the olive oil and simmer on both sides until done, approximately 6 minutes. Butter inside of loaf. Place oysters in loaf. Replace lid and bake in a 325° oven for 10 minutes. Add and season with remaining ingredients to taste, especially the lemon which brings flavor to its peak. Serves 4 to 6.
Begin by melting 3 tablespoons of butter in pan; allow to melt and become hot. Roll chicken strips in flour and place in pan. Cook chicken halfway and then add spices, onions and peppers. When chicken is almost done, add stock, rest of the vegetables and poppy seed dressing. Toss all ingredients in pan and serve over a bed of rice. Only toss for 30 to 40 seconds.
Mix together syrup, sugar, cornstarch, salt and add water slowly and cook until clear. Add Jell-O; stir until dissolved. Cool and add berries. Pour into pie shell. Chill, then add Cool Whip on top.
Melt butter with boiling water in a small saucepan. Stir in flour and salt; cook over low heat, stirring constantly, until mixture leaves sides of pan in a smooth ball. Remove from heat and cool. Add eggs, one at a time, beating well after each addition. Drop mixture by heaping spoonfuls about 2 inches apart onto a greased cookie sheet. Bake at 400° for 40 minutes. Cool. Cut top off cream puffs and fill with sweetened strawberries. Top with whipped cream. Replace tops and garnish with whipped cream and whole strawberries. Yields 6 servings.
Preheat oven to 350°. Layer apples in the bottom 8 by 8 inch square of baking dish. Combine water, cinnamon and salt, sprinkle mixture over apples. Work together the sugar, flour and butter until crumbly. Spread crumb mixture over apples. Bake uncovered about 40 minutes. Serve warm.
Mix coconut, sour cream and the entire bag of marshmallows, torn into halves. Drain pineapple chunks, reserving juice. Add pineapple. Drain mandarin oranges and discard juice. Add oranges to mixture, reserving about 1 dozen to garnish. Blend together gently. Add some juice and mix again. Refrigerate.
Combine potatoes, margarine and seasonings; mix well. Place in 1-quart casserole. Top with Marshmallow Creme. Bake at 350° for 25 to 30 minutes.
Mix together and put in 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Cream shortening and sugars; add eggs and vanilla and mix thoroughly. Add dry ingredients and water, then stir in oatmeal, chocolate chips and nuts. Bake at 350° for 10 minutes. Do not overbake!
On a large round serving plate, place lettuce in the center. Around the lettuce, place the onions, sliced tomatoes, radishes, cucumbers, celery and carrots. Serve with a Curry Dip.
Combine pineapple with juice and soda; mix well. In large bowl, combine cake mix and remaining ingredients. Add pineapple mixture. Beat at medium speed for 4 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes. Do not under bake. Cool in pan for 15 minutes. Remove from pan, finish cooling on rack.
Heat oven to 400°. Mix crumbs, oregano and garlic. Dip eggplant slices in butter, then in crumb mixture. Place in single layer on sprayed jelly roll pan. Spread evenly with sauce. Sprinkle with cheese. Bake 20 to 30 minutes. Serves 4 to 6.
Cook potatoes with skins on; salt lightly. Put cold water on them to hasten cooling to handle. Peel and cut into cubes. Mince bacon; fry until crisp. Combine onion, vinegar, water, sugar, salt, pepper and mustard; heat. Add potatoes, bacon and parsley. Heat slowly and mix to flavor potatoes.
Bring large pot of water to a boil. Add pasta; cook until tender. Drain and rinse with cold water. While pasta cooks, spray a large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork. Cook 2 to 3 minutes. Stir often. Remove from skillet. Spray skillet again. Add bell pepper and carrots. Stir over medium-high heat 2 to 3 minutes until veggies are crisp and tender. Stir in corn and scallions. Mix remaining ingredients until well blended. Stir into skillet. Bring to a boil. Boil 30 seconds or until thickened and clear. Stir in pasta and pork. Cook until heated through.
Bring pineapple (not drained) to boil. Add jello; stir well. Let mixture cool. Add buttermilk. Let cool. Let Cool Whip soften. Stir in last. Sprinkle top with chopped nuts.
Peel, pit and mash avocados in medium size bowl, with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in another bowl.
Mix cornstarch in cold water. Add remaining ingredients. Cook on medium heat to desired thickness. Yields 1 1/2 cups.
Mix flour, salt, pepper, paprika, thyme and onion. Set aside. Melt margarine in a shallow baking pan in a 400 degree oven. Remove baking pan from oven. Dip chicken pieces in buttermilk, then in flour mixture. Place in buttered pan and turn to coat with butter. Bake in 400 degree oven for 30 minutes. Turn chicken. Bake another 30 minutes or until tender.
Break up Ramen noodles (do not use seasoning packet). Saut in margarine with sunflower seeds until noodles are light brown. Add almonds; mix.
Beat eggs and sugar. Soak gelatin in water, put over flame until boiling. Add nutmeg. Pour over sugar and eggs slowly. Mix well. Beat cream until stiff and add rum. Fold in egg yolk mixture. Pour into shell and chill. Sprinkle with shaved chocolate.
Mix cake mix, 2 eggs and butter together. Press into a 13 x 9-inch baking dish. Mix with beater the cream cheese, powdered sugar, 2 eggs and pecans. Spread on cake. Bake at 350° for 35 minutes.
Grease and flour 9 x 13-inch cake pan. Layer coconut; layer pecans. Prepare cake mix according to package directions. Spread over pecans. Mix together margarine, powdered sugar and cream cheese. Glob over cake by teaspoonfuls. Bake for 45 to 55 minutes at 350°. Cake will be shakey but will set up when cool.