HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange lettuce, red pepper, celery and peas in layers. Mix mayonnaise and sugar; warm 20 seconds in microwave. Spread on top. Sprinkle with Parmesan cheese, then cover with Cheddar cheese. Refrigerate overnight. Sprinkle bacon bits on top before serving.
Remove corn kernels with sharp knife into saucepan. Stir in water. Cover and steam for 3 to 5 minutes. Remove cover and cook for 2 minutes more. Combine drained corn, peppers, onions and cilantro in bowl. In another bowl, whisk olive oil, lime juice, orange juice, salt and pepper. Pour over corn mixture. Toss and chill covered for at least 2 hours.
Put into the blender and turn to high. Count to ten slowly as you blend. Spray or grease pie pan and bake at 350° until light brown. It is good served warm.
Brown hamburger. Add all ingredients. Let simmer over low-medium heat. Serve over spaghetti.
Mix lemon juice, vanilla and milk until blended. Fold in remaining ingredients. Mound and freeze 2 to 3 hours. Let stand 15 to 20 minutes before serving.
Cook in double boiler. Beat with a mixer all the time frosting is cooking. Put all ingredients in top of double boiler and mix some before you put over boiling water to cook. (You may keep the vanilla out until you remove from cooking.) Cook approximately seven minutes or until the frosting holds a peak on beaters or in pan. Remove from heat and continue to beat approximately one minute. Add vanilla if haven't before.
Heat oven to 375°. Blend Crisco and sugars. Beat in vanilla, water and eggs. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well. Stir in M&M's. Drop from teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes.
Combine all ingredients except cheese in a large bowl; stir well. Pour half of mixture into a greased 10-inch iron skillet; top with cheese. Add remaining mixture; bake at 450° for 30 minutes, or until done. Makes 10 to 12 servings.
Stirring, mix plaster until creamy. Pour into an empty balloon, using funnel. Set plaster filled balloon on table and hold until firm. Let go and allow to dry at least 1/2 hour. Tear off balloon. Decorate and paint as animals, creatures or wonderful designs of unknown origin.
Put all ingredients together in mixing bowl or blender. Mix until smooth. Store in refrigerator until time to serve. Pour into punch cups. Sprinkle with nutmeg. Makes 12 servings.
Cook pork chops in frying pan for 15 minutes in oil or Pam. Combine soup and milk; pour over hash brown potatoes in casserole dish. Top with pork chops, then fried onions. Bake at 350° for 1 hour.
Soften Philadelphia cream cheese. Add lemon juice, mayonnaise, ketchup, hot sauce and onion. Mix together well. Add crayfish pieces and mix again. Serve as dip with chips or spread on crackers. Makes about 1 cup.
Saute onion, pepper and meat. Blend flour into meat mixture. Add chili powder, salt and sugar. Mix in corn and tomatoes. Pour into casserole; bake for 30 minutes at 350°. Prepare 1/2 package cornbread mix according to directions on box. Spoon over casserole, then bake an additional 20 to 25 minutes at 400°. Serves 6 to 8.
Defrost the spinach in microwave. Mash the Feta and cottage cheese together. Drain and squeeze the frozen spinach. Add spinach to cheese. Mix.
Grind together all ingredients, except rolls. Spread evenly on hamburg rolls. Place under broiler until bubbly and brown. Serves 10.
Cut artichoke hearts in small pieces. Mix all ingredients and bake at 350° in uncovered casserole for 30 minutes or until slightly browned. Serve hot with chunks of French bread or crackers for dipping.
Mix sour cream with pudding; put on bottom layer. Add pieces of cake to next layer, then Cool Whip, then fruit. Repeat layers; end with fruit on top.
Layer crackers in 9 x 13-inch glass baking dish. Mix all other ingredients and pour over crackers. Bake at 250° for about 25 to 30 minutes.
Grease and flour pan. Cream together butter and sugar until fluffy; gradually add the flour. Add lemon extract, vanilla, eggs and 7-Up. Bake at 350° for 60 minutes or insert toothpick and it comes out clean. Cool completely before icing.
Cream Genesis 18 with Jeremiah 6. Beat in yolks of Isaiah 10, one at a time. Sift together Leviticus 24, 2 Kings 2, Amos 4, Exodus 30 and 2 Chronicles 9. Blend into creamed mixture alternately with Judges 4. Beat whites of Isaiah 10 until stiff; fold in. Fold in chopped Genesis 43, Jeremiah 24 and 2 Samuel 16. Fold in chopped Genesis 43, Jeremiah 24 and 2 Samuel 16. Turn into 10-inch tube pan that has been greased and dusted with Leviticus 24. Bake in a 325° oven 1 hour and 10 minutes, until cake is golden brown and cake tester inserted in cake comes out clean. Cool 10 to 15 minutes. Remove from pan and cool completely. Serve drizzled with Burnt Sugar Syrup and decorate with whole Genesis 43.
Heat chocolate and 2 Tbsp. of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese and remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip, blending until smooth. Spoon into crust. Freeze until firm about 4 hours.
Sprinkle yeast into 1/4 cup lukewarm milk or water; let stand 10 minutes. Combine 1 cup scalded milk, brown sugar, shortening and salt. Cool to lukewarm. Stir yeast mixture and add to lukewarm mixture. Add whole wheat flour in two additions, mixing well after each. Turn dough onto lightly floured board. Knead gently 6 to 8 minutes. Place in greased bowl. Brush top with melted shortening. Cover and let rise in warm place (80° to 85°), until double in size or when dent remains after light pressure. Knead ball with fist, folding edges to center. Turn smooth side up in bowl; let stand 20 minutes. Brush with melted shortening. Cover and let rise in warm place until again double in size. Bake in hot oven, 400° for 15 to 20 minutes. Makes about 2 dozen rolls.
Mash cream cheese until soft; beat in sugar, vanilla and topping. Pour 1/2 of cream cheese mixture in a 9 x 13-inch dish, then blueberry mixture. Top with remainder of cream cheese mix. Cool in refrigerator.
Peel and core the apples. Cut apples into 1/2-inch cubes. Place in bowl. Add lemon juice and mix thoroughly; set aside. Sprinkle turkey slices with salt and pepper. Dip turkey slices into flour. Heat oil and butter in large skillet over medium heat. When hot, add the turkey slices, a few pieces at a time; saute until lightly browned on both sides, about 4 minutes on each side. Remove cooked turkey slices from pan and arrange them on an oven-proof platter. Place in oven heated to 200°. Add apples, lemon juice and Calvados to the skillet. Stir and scrape up all the brown crusts in the skillet. Cook over medium heat, stirring frequently, for 3 minutes. Add cream and continue cooking until the mixture has turned to a rich, ivory color. Reduce heat and cook uncovered, stirring frequently, until the sauce has reduced by about 1/2 and coats a spoon, about 10 minutes. Spoon the sauce over the turkey slices and serve.
Heat oven to 375°. Stir together the flour, oat bran, baking soda, baking powder and brown sugar. Stir in apples and carrots until dry ingredients absorb moisture. Make well in the middle of mixture. Add eggs, milk, oil, vanills and nuts; stir. Bake 18 to 20 minutes at 375°.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup oil. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9-inch baking pan or two 8-inch square pans. Bake at 350° for 35 to 40 minutes for a 13 x 9-inch pan or 30 to 32 minutes for an 8-inch square pan. Cool. Frost, if desired.
Mix all ingredients together and chill overnight. Decorate top with pecan halves and cherry halves.
Combine all ingredients in a large bowl. Mix until well blended. Spread evenly in a well-greased 9 x 9 x 2-inch pan. Bake in moderate oven (350°) for 25 minutes. Cool in pan on wire rack. Cut into squares. Makes 16 squares.
Line a 9 x 13-inch pan with whole crackers. Melt margarine. Add sugar. Beat egg in milk and add to other mixture. Bring to a boil, stirring constantly. Turn off heat and add pecans, 1 cup cracker crumbs and coconut. Pour over crackers in pan. Layer another of whole crackers on top and ice.
Bring 2 quarts cold water just to boiling point. Remove from heat. Add tea bags. Let stand 20 minutes. Put 1 cup sugar and juice of 1 lemon (strained) into 2-quart pitcher. Add hot steeped tea. Mix well. Fill large glass to top with ice. Pour on tea.
In a mixing bowl, combine sugar, pumpkin, oil, water and eggs; beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts and raisins, if desired.
Layer in glass bowl. Break up 6 brownies into bottom of bowl. Cover with Cool Whip. Layer as follows: strawberries, 6 brownies (broken up), Cool Whip, bananas and Cool Whip. Sprinkle with pecan chips. Refrigerate until ready to serve.
Mix first 3 ingredients. Add next 2 ingredients. Mix until a dough is formed. Mold 2 to 3 teaspoons of dough around one-inch cube of boiled ham. Enclose ham entirely. Chill until firm. When ready to serve, bring to room temperature. Bake at 400° for 10 to 15 minutes.
Mix all ingredients together except for 1 cup flour. Put nuts and water into flour and add to rest. Bake at 350° for 50 to 60 minutes.
Combine all ingredients. Pour into a 13 x 9-inch pan. Bake at 350°, covered, for 45 minutes. Uncover and bake for 15 more minutes.
Preheat oven to 425°. Sprinkle bacon, cheese and onion in pie crust. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie shell. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.
Mix ingredients in order given. Mix very well with mixer. Pour into loaf pan. Bake 60 minutes at 350°.
Combine breadcrumbs and lemon juice, stirring well. Combine lemon and lime juice with mustard. Brush mixture over both sides of chicken. Dredge chicken in breadcrumbs. Place chicken in a 13 x 9 x 2-inch baking dish; coat well with cooking spray. Sprinkle with remaining breadcrumbs. Bake, uncovered, at 375° for 15 minutes or until done. Garnish with lemon slice.
Combine all ingredients in medium saucepan. Heat, stirring constantly, until desired serving temperature is reached. Do not boil. Serve with crackers.
Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In medium bowl combine mushrooms, bell pepper, zucchini, and onions. Sprinkle with garlic salt and basil; mix well. Unroll dough; place on cookie sheet. Roll dough into 14 inch square; cut into 4-7 inch squares. Place 1/4 c. on 1/2 of each square, spread to within 1/ 2 in. of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling; press edges firmly with fork to seal. Brush each with beaten egg white. With sharp knife cut 2 - 3 slits in top of each for steam to escape. Bake at 425 degrees for 12-14 minutes or until golden brown. Serve with heated pizza or spaghetti sauce for dipping.
Brown ground beef in skillet; drain. Remove meat and set aside. Place 2 tablespoons oil in same skillet and saute onion and garlic until tender. Stir in beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat 10 to 15 minutes. Remove from heat; stir in beans. Place 1/2 cup of mixture in center of each tortilla. Fold edges around beef. May need to secure with toothpick. Fry in 375° oil for 1 1/2 to 2 minutes or until golden brown. Fry only 1 or 2 chimichangas at a time. Remove and drain on paper towels. Sprinkle with shredded cheese while hot. Serve immediately with additional salsa.
Mix the vanilla wafers, 1/2 cup sugar and melted butter and pat into 9 x 13-inch pan. Reserve a few crumbs for top. Mix cream cheese, 2 eggs, 1/2 cup sugar and 1 teaspoon lemon juice well. Pour over crust. Bake at 300° until firm on top (approximately 15 minutes). Mix jello, 1 1/2 cups sugar, 5 tablespoons cornstarch and 1 1/2 cups water. Cook and cool. Add 1 quart fresh strawberries. Pour over cooled cheese layer. Put Cool Whip over all. Top with crumbs. Chill a few hours before serving.
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. (Freeze cranberries and they will grind better.)
Put cut up chicken in pot; cover with water. Put lid on pot. Simmer for a half hour.
In medium bowl with wire whisk or fork, beat peanut butter with water until smooth. Stir in vinegar and next 4 ingredients until blended. Add cooked and drained pasta; toss gently to coat well. Serve immediately.
In large stockpot melt over medium heat the butter and olive oil, add and saut about 20 minutes the potatoes, zucchini, corn, cabbage, onion and peppers. Add the following and simmer 30 minutes - 1 hour depending on desired tenderness: Add the tomatoes, tomato sauce vegetable broth green peas, red beans, green beans and water. Then flavor with the bouillon cubes, garlic, red pepper, black pepper and Lawry's salt.
Mix cream of shrimp soup and cream cheese together. Add frozen popcorn shrimp to taste. Stir in the Worcestershire sauce. Refrigerate until ready to serve.
Cook chicken and cut in small pieces. Drain vegetables; dilute chicken soup with 1/2 can of water. Prepare stuffing with 1 cup water and 2 tablespoons butter or margarine, using "in-the-bird" directions. In a 2 or 2 1/2-quart casserole layer as follows: 1/2 stuffing, 1/2 chicken, 1/2 soup and 1/2 vegetable. Repeat layers, ending with stuffing on top.
Preheat oven to 425°. Beat eggs slightly. Mix in milk, then flour and nutmeg. Leave batter slightly lumpy. Melt butter in large skillet with ovenproof handle. Pour batter in skillet. Bake 15-20 minutes or until golden brown. Sprinkle with lemon juice and then sifted confectioner's sugar. Pancake will puff while baking and fall when removed from oven. Serves 2 people as main breakfast entre and 4 people as side breakfast entre.
Sift dry ingredients and cream butter and sugar. Add egg; mix well. Stir in half of the dry ingredients. Add nuts, raisins and apples. Mix in milk and rest of dry ingredients. Drop by spoonfuls on greased cookie sheets; bake at 400° for 12 to 14 minutes. Cookies should be placed about 2 inches apart. Frost, if desired.
Combine dressing with mayonnaise and sugar to taste. Break up broccoli and cauliflower into serving size pieces. Toss vegetables with cheese and bacon. Serve with dressing.
Mix softened cream cheese, Ranch dressing and chopped green onions together in small bowl. Spread evenly on tortillas. Sprinkle remaining ingredients evenly over tortillas. (Don't overdo.) Roll tortillas and place seam side down on plate. Refrigerate a minimum of 2 hours. Take knife and slice crosswise about 1/2 to 3/4-inch thick slices. Arrange on serving plate. These are guaranteed to disappear quickly!
Cream shortening and sugar until fluffy. Add eggs one at a time. Add sifted dry ingredients alternately with sour cream. Fold in walnuts and cherries. Drop cookies on greased cookie sheet. Bake at 375° for 12 to 15 minutes until done.
Drain salmon. Flake, removing skin and large bones. Process bread into fine crumbs. Mix all ingredients well in a large bowl. Shape into 8 patties, pressing together firmly. Bake on a lightly oiled cookie sheet at 400° for 10 minutes on each side.
Mix all ingredients together and stuff into red or green bell peppers that have been cut lengthwise and cleaned. Place into a greased, shallow baking dish. Cover each pepper with 1 teaspoon of ketchup. Pour 1/2 cup water into bottom of baking dish. Cover and bake 45 minutes in a 350° oven.
Make jello. Add marshmallows and chill to set. Cook over medium heat the sugar, flour and pineapple juice until thick. Allow to cool, then spread over jello and top with Cool Whip, cheese and coconut.
Cream butter, sugar and flour. Add pecans. Press into 9 x 14-inch pan. Bake at 350° until lightly browned. Cool completely.
Place bell pepper, onion, celery, garlic and Tabasco sauce in blender and chop; set aside. Cream together the sugar, cream cheese, mayonnaise, lemon juice, salt and pepper. Now, combine creamed mixture and chopped vegetables. Add chopped or blended shrimp; mix well. Cover and store in refrigerator overnight before serving.
Mix together all ingredients and spoon in 8-inch pie pan (glass); freeze. Serve frozen.
Boil meat in water until it falls apart, approximately 3 hours. Shred and add rest of ingredients. Simmer 3 to 4 hours.
Cook spaghetti; drain. Grease a 13 x 9-inch pan. Pour cooked spaghetti into pan. Beat eggs and milk; pour over spaghetti. Sprinkle Cheddar cheese. Brown hamburger; pour over noodles. Add oregano and pizza sauce, then Mozzarella cheese. Bake at 450° for 45 minutes.
Use care in selecting. Do not choose too young and only of a variety reared in a good moral atmosphere. Once decided upon and selected, let that part remain forever settled. Give your entire thought to preparing for home use. Some insist on keeping them in a pickle, others are constantly getting them into hot water. Even poor varieties may be made sweet, tender and good by garnishing with patience, sweetened with smiles, flavored with kisses to taste, wrapped well in a mantle, baked with a steady fire of devotion and served with honey, peaches and cream. Thus prepared they will keep for years.
Heat oven to 375°. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. Makes about 5 dozen.
Wash blueberries and drain. Put muffin mix, egg and water in 9 x 9-inch pan. Stir with fork until blended. Mix brown sugar and cinnamon. Sprinkle blueberries, brown sugar and cinnamon over batter. Use fork to fold into batter to create a marbled effect. Bake at 350° for 25 to 35 minutes. Use knife to loosen sides. I put a few tablespoons of icing from a can on top of it. After it melts, spread around.
Be creative. Add chopped zucchini, squash, eggplant, etc.
In a greased 1-quart baking dish combine carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt.	Bake 5 to 10 minutes longer or until veggies are tender. Sprinkle with parsley. Serves 2.
Cream together sugar, eggs, shortening and vanilla. Add flour, baking powder, soda, salt and buttermilk. Mix until soft dough forms. Take 2/3 of dough and roll 1/4-inch thick in greased 11 x 14-inch pan. Spread pie filling on top of dough. Roll out remaining 1/3 of dough. Cut in strips with pastry wheel, crisscross on filling. Brush with one egg yolk and small amount of milk beaten together. Sprinkle with sugar. Bake at 375° for 25 to 30 minutes.
In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, yogurt, eggs and oil; blend well, using a spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt pan or a 13 x 9-inch pan. Bake at 325° for 50 to 60 minutes, or until toothpick inserted into center comes out clean. Cool 15 minutes.
Cook carrots in salted water until tender; drain. Mix all other ingredients together and add carrots. Refrigerate overnight. Cook at 325° for 20 minutes. Great to take to a picnic!
Pour dressing over warm potatoes; chill 2 hours. Add celery, onions and chopped egg whites. Sieve yolks; mix with the mayonnaise, sour cream and mustard; fold into salad. Add salt and celery seed to taste. Chill 2 hours. (I usually chill longer.) Makes 8 servings.
Mix all together, kneading well. Let rise until doubled in size. Make your rolls. Let rise before baking at 350° for 20 to 25 minutes.
Melt butter or margarine. Add chocolate chips; cool and pour into large bowl. Add marshmallows and nuts. Put on waxed paper and shape into 3 or 4 logs approximately 12-inches long each. Chill 2 hours; slice to serve.
Fry onions and peppers in Crisco for 3 minutes over medium heat. Remove the pan and add meat, seasoning and eggs. Mix well. Put into baking dish half the corn, half meat mixture, then half the tomatoes. Repeat and cover with bread crumbs and dot with butter. Cook at 375° in oven for 1/2 hour.
Combine cocoa and hot water. Stir to dissolve completely. Add to creamed shortening, sugar and eggs alternately with dry ingredients, sifted together. Bake in two round 8-inch layers (1 inch thick) or an 8-inch square (1 1/2 inches thick) pan. Bake at 350° 30 to 35 minutes for layer or 45 to 55 minutes for square.
Melt margarine. Stir in rice, mushrooms, seasoning and green onions. Cook and stir over medium heat	for about 10 minutes or until tender. Spoon into greased shallow 2 quart casserole. Cover and chill until ready to bake. (This part can be done a day ahead.) Heat oven to 325°. Stir in broth and almonds. Cover and bake for 1 hour. Let stand for 10 minutes before serving.
Dry cavity; rub it with salt. Butter inside and out. Shake stuffing into the cavity. Never pack it in. Truss, tying legs together firmly, pulling wings up over the breast and tying all close to body. Rub butter into every pore of the bird that you may have missed, extra coating to the breast.
In skillet, brown ground beef and sausage; drain off fat. Stir in undrained tomatoes, tomato paste, mushrooms, onion, green pepper, Burgundy, olives, bay leaves, garlic, Worcestershire, sugar, chili powder, salt and pepper. If too thick for your preference, add 1/3 cup water. Simmer until ready to eat. Blend water slowly into cornstarch; stir into tomato mixture. Cook until thickened. Serve over spaghetti; pass the Parmesan. Serves 8 to 10.
In large bowl, beat eggs, sugar, oil and vanilla until combined. Add dry ingredients. Stir until smooth. Pour in nuts. Gently fold in carrots. Bake in a 350° oven for 30 to 35 minutes. Don't overbake. Cool in pans on racks 5 minutes. Remove from pans. Cool completely, then frost with Cream Cheese Frosting.
Spread almonds in a single layer in a shallow pan. Bake at 300° for 15 minutes, stirring often. Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Chill and form one pine cone or two small ones on a serving platter. Beginning at narrow end, press almonds at a slight angle into cheese mixture in rows. Continue overlapping rows until all the cheese is covered. Garnish with artificial pine sprigs. Serve with crackers.
Combine all ingredients, except spareribs. Cook until slightly thickened. Cover spareribs; bake for 2 hours at 350°.
Combine all ingredients except cornbread. Mix mayonnaise and juice well. Crumble cornbread and layer it and mixture with the mayonnaise and juice. Repeat. Cool 2 hours before serving.
Scald skins off and mash tomatoes to give the juice in which to cook the rest of the ingredients for no water is added. Cook 1 hour and put in glass jars and seal tight.
Cut pocket in each pita. Fill each pocket with 3 tablespoons spaghetti sauce, cheese, mushrooms, pepperoni and sausage. Place on baking sheet. Bake at 325° until cheese melts.
Brown hamburger meat with onion and bell pepper until meat is done. Mix beans, catsup, Worcestershire sauce and brown sugar together; mix well. Drain burger mixture and add to bean mixture. Mix well. Cook in microwave oven for 15 minutes or in regular oven until hot and bubbly.
Mix all ingredients (except powdered sugar) together; roll into small balls. Place on cookie sheet, bake 8 to 10 minutes at 325°. Cool; roll in powdered sugar.
Combine flour, butter and nuts and press into bottom of a 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool.
Saute bacon or butter and onion in kettle. Add fish, potatoes, corn and water. Cook until potatoes are soft. Just before serving, add milk, salt and pepper. Heat to boiling. Serve.