HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat cheese soup and cream cheese until soft; add bacon, spinach and all other seasonings. Hollow out a loaf of round rye bread. Put spinach dip (hot) into loaf for serving. Cut the bread you hollowed out into pieces for dipping into dip.
Cook pasta as directed; drain and let cool. In large bowl, combine pasta and cut up vegetables. Pour dressing over pasta combination. Chill at least 1 hour before serving to marinate.
Drain cherries; add juice and milk until thick. Fold in cream, cherries and nuts. Pour in pie shell and chill!
Combine broth and uncooked rice. Bring to a boil. Reduce heat, cover and simmer for 40 to 45 minutes. Stir in onions and carrots and cook for 5 more minutes. Combine milk, flour and pepper. Stir into rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in sherry. Garnish with fresh parsley or chives before serving.
Cube raw potatoes. Place in saucepan. Add butter. Add remaining ingredients and pour over this just enough water to cover. Bring to a boil; lower heat and cook until potatoes are done. Above all, don't disturb, stir or mix. Let potatoes soak up flavor and juices which will thicken to nice consistency.
Combine dry ingredients together. Add remaining ingredients except boiling water. Beat for 2 minutes, then add boiling water. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together. Place on greased cookie sheet and flatten slightly. Cookies should be about 5-inches in diameter. Bake at 350° for 12 minutes. Makes a huge amount.
Mix lemon or lime juice, sugar, water and ice cubes. Add peel. Chill.
Cream together oleo, peanut butter and powdered sugar. Then mix in Rice Krispies cereal. Shape into balls. Put on cookie sheet. Refrigerate until firm. Melt chocolate chips and wax together in a double boiler. Dip balls in chocolate and place on waxed paper to set. Refrigerate.
Preheat oven to 350°. Place whole squash in a large pot with enough water to cover. Bring to a boil; simmer, covered, for 30 minutes or until skin is tender. Remove from water; cool. When cool enough to handle, cut in two and scrape out inside, discarding seeds and stringy center part. Butter casserole dish. Layer squash, Mozzarella and sauce, repeating layers. Top with Parmesan. Leftover squash may be served with butter and Parmesan at another meal. Freezes well. Serve both dishes hot.
Drain vegetables and mix. Bring last three ingredients to a boil. Pour over vegetables; refrigerate.
Heat soup and large cream cheese together, then beat until smooth. Add gelatin (softened first in 3 tablespoons water). Add celery, mayonnaise, green onions and crab. Pour into mold. Chill.
Pour boiling water over oats. Let stand 20 minutes. Beat butter until creamy. Gradually add sugar and beat until fluffy. Blend in vanilla and eggs. Stir in oats. Sift together flour, soda, salt and spices and add to creamed mixture. Mix well. Pour into greased and floured 9-inch square pan. Bake in preheated oven at 350° for 50 to 55 minutes. Do not remove from pan.
Sprinkle soda on dates; pour hot water over. Cream the butter and sugar together. Add eggs and vanilla. Mix flour and salt; add to egg mixture. Stir in date mixture; mix well. Drop from a spoon onto greased cookie sheet. Bake in a 350° oven until brown.
Dissolve gelatin in hot water. Blend in relish, chill until partially set. Beat together cream cheese and sour cream. Blend in cottage cheese and nuts. Fold cream cheese mixture into gelatin. Pour into a 4 cup mold. Chill until set. Unmold on bed of lettuce.
Place the unpeeled bananas in a shallow baking pan. Bake the bananas in a 325° oven for 20 to 25 minutes or until a fork will pierce the bananas easily. To serve, make 2 lengthwise slits, 1/2 to 3/4-inch apart, through the peel of each banana. Remove the peel between the slits. Sprinkle each banana with a little lemon or lime juice and a little brown sugar. Top each banana with a few finely chopped peanuts. Makes 4 servings.
Thaw and mix broccoli with soup, eggs, mayonnaise, cheese, oil and salt. Top with crumbs and dot with butter. Bake 35 to 45 minutes at 350° or double and bake 1 hour.
Combine all ingredients in a food processor. Blend until well incorporated. Use by tossing into hot cooked pasta.
Mix ingredients, except red crystal sugar. Shape into strawberry shape and roll in red crystal sugar. Cut leaves from construction paper or silk green leaves. Dye toothpicks green and cut in half for stems.
Mince or chop peppers and onions. Cover with boiling water and let stand for 15 or 20 minutes; drain. Add the seed, vinegar, salt and sugar. Boil 20 or 25 minutes. Pack in jars.
Combine first 8 ingredients. Add chicken breasts. Coat well and refrigerate overnight. Remove chicken and roll in cracker crumbs. Arrange in shallow pan. Pour 1/4 of margarine over chicken and bake at 1 hour at 300°. Spoon rest of margarine over chicken and bake 45 minutes more.
Bring Carnation milk, sugar, margarine and salt to boil and boil 4 1/2 minutes, stirring constantly. Remove from stove and pour over the Marshmallow Creme, nuts, chocolate and chocolate chips. Stir with large spoon continuously until all chocolate is melted. Add vanilla. Pour into buttered pans and refrigerate until firm.
Combine all ingredients and cook over low heat until cheese is melted and mixed well. Serve with tortilla chips.
Peel pears and crush enough to make 8 cups. Combine crushed pears with the other ingredients. Simmer until thickened. Put in hot jars and seal.
Chop beef in very small pieces. Brown meat with onion, carrots, peppers and celery. Scramble eggs very dry. Add this mixture together with cooked rice. Then, add remaining ingredients.
Mix cottage cheese, jello and pineapple. Add Cool Whip. Sprinkle with ground nuts. Chill.
In freezer container, dissolve gelatin in boiling water. Stir in the cold water and sherbet until combined. Freeze for 4 hours or until set. Remove from freezer 45 minutes before serving. For each serving, place 1 cup of slush mixture in a glass; add 1/3 cup ginger ale. Yields 8 servings.
Simmer lentils and water covered 1 hour. Saute onion, green pepper and garlic in margarine until tender. Add to cooked lentil stock remainder of ingredients. Simmer for 30 minutes. Serve with Italian bread.
Cream sugar and butter; blend in eggs, chocolate, flour and baking powder. Put into greased jelly roll pan. Bake at 350° for 15 to 20 minutes. Chill.
Heat oven to 400°. Grease pie plate. Cook beef and onion and put in plate. Sprinkle cheese over meat. Beat remaining ingredients until smooth and pour over cheese. Cook 30 minutes; let stand 5 minutes before cutting.
Dice bacon and fry until crisp. Set aside. Shape beef into tiny balls. Cook in bacon fat until brown. Remove. Slice onion and dice pepper. Cook until lightly brown. Add beans, tomato soup, chili powder, macaroni, salt and Accent. Simmer 10 minutes. Grate cheese. Add and stir until cheese melts. Add bacon and meat balls. Simmer 15 minutes. Serves 6. Delicious with corn bread.
Dissolve gelatin and salt in boiling water. Blend in sour cream, mayonnaise, lemon juice, onion and horseradish; chill until thickened. Fold in salmon and dill weed. Spoon into mold. Chill until firm at least 3 hours. Unmold. Serve as an appetizer surrounded with crackers or raw vegetables.
Cut up vegetables and set aside. Bring remaining ingredients to boil and pour over cabbage while hot. Can keep in refrigerator for two weeks.
Sift together and set aside the flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Stir in oats, vanilla and chocolate. Dough is crumbly. Drop by teaspoonful on a greased cookie sheet and bake 15 minutes in 350° oven. Makes 11 dozen.
Simmer chicken until tender. Cook broccoli in salted water; drain. Arrange broccoli in greased casserole dish. Place halved chicken breast on top of broccoli. Combine soup, mayonnaise, lemon juice, curry powder and pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350° for 25 minutes. Prepare rice for six people and serve.
Using a 9 x 13-inch pan, first layer the bean dip, then browned hamburger, then sour cream and cream cheese (creamed together with 1the taco seasoning), then spread 1 jar of salsa over top. Top with shredded lettuce, diced tomatoes, onions, shredded cheese and olives.
Slice rolls. Put on cheese and ham. Put top on. Mix other ingredients and pour over rolls. Leave uncovered until margarine sets. Cover and bake 15 minutes at 350°. Can be frozen.
Mix together sugar, syrup, butter an salt and cook until dissolved. While this is cooking, beat eggs until foamy. Add small amount of hot mixture gradually to eggs (stirring constantly with whisk). This will raise temperature of eggs to prevent separation when gradually added to the remaining hot mixture (stirring rapidly). Add pecans and vanilla. Pour into unbaked pie shell and bake at 350 for 30 to 40 minutes, or until the pie has set. Cool on rack.
Boil fryer, celery, onion and poultry seasoning until chicken is done. Remove chicken from bone and chop. Save broth. Toss stuffing mix with melted margarine and place a layer of stuffing mix in large Pyrex dish. Cover with a layer of chicken, a can of mushroom soup and 1 1/2 cans of broth. Place another layer of chicken, a can of cream of chicken soup and 1 1/2 cans of broth. Finish with layer of stuffing mix. Bake at 350° for 1 hour.
Bring sugar and water to boil. Let cool and add vinegar. Pour over shredded cabbage. Season as desired. Refrigerate.
Cream the sugar and butter. Add beaten egg and molasses, then the dry ingredients. Add boiling water last. Beat until smooth. Bake in a greased shallow pan at 350° for 35 minutes or until cake springs back when touched lightly. Very good when served warm with whipped cream.
Combine ingredients. Beat flour mixture at medium speed. Spread in buttered 8 x 8-inch pan. Bake at 325° for 35 to 40 minutes.
Mix well. Will make 2 gallons. To make 1 cup: Use 1/3 cup mix. Add boiling water to make 1 cup hot cocoa. Store in an airtight container. Keeps indefinitely.
Brown meat in hot shortening in Dutch oven. Add water, lemon juice, Worcestershire sauce, onion, bay leaf and seasonings. Bring to a boil. Simmer, covered tightly, for 1 1/2 hours.
Beat eggs. Add sugar gradually to eggs and continue to beat until mixture is very stiff. Add milk, heavy cream, vanilla and salt. Mix thoroughly. Pour into can and freeze as directed with ice cream maker.
Mix jello and hot water, then add cranberries. Let cool, but not gel. Add the pineapple, orange, celery and pecans. Refrigerate until firm. Serve. Keep refrigerated.
Bake potatoes until soft; peel. Beat in oleo, sugar, cinnamon, nutmeg and vanilla; cool. Beat in egg and enough cream to make mixture smooth and thick.
Mix chicken, soups, chilies and 1/2 bag Doritos. Put in casserole dish and top with cheese and remaining Doritos. Cook until bubbles at 350°. Serves 6 to 8.
Combine whole kernel corn, creamed corn and beaten eggs. Add mixture of dry ingredients and minced onion. Stir in each: 1/2 cup milk and 1/2 cup melted butter. Pour into greased 3-quart casserole. Bake in 400° oven 1 hour, stirring once during baking.
Combine half and half, water, sugar, rice, oleo and salt in large saucepan and bring to a boil. Simmer, stirring frequently, for 40 minutes or more. Add raisins. Remove from heat. Beat eggs with enough water to make 1 cup. Add to rice mixture, beating in quickly with a spoon. Add vanilla. Return to stove and bring to a boil. Refrigerate.
Cook the first 4 ingredients until a drop forms a ball in cold water. Remove from heat and add the peanut butter; stir until it is thick enough to spread. Pour in a platter; let it cool a while. Cut in squares.
Combine all ingredients, except bacon; mix well. Pour into large casserole. Lay bacon across the top of the beans. Bake at 375° for 45 minutes.
Cream butter and sugar until fluffy; add eggs, one at a time. Beat in well. Sift flour, salt and baking powder 3 times. Add flour and milk in small amounts, starting and ending with flour. Add lemon and vanilla extracts. Bake in a 350° oven about 60 minutes in 10 1/2-inch angel food pan or 35 to 40 minutes in deep 9-inch layer pans. Ice as desired.
Cook broccoli according to package directions, omitting salt. Drain well. Saute onion and green pepper in butter in medium saucepan. Add broccoli and remaining ingredients to saucepan. Cook over medium heat until cheese melts, stirring often. Serve immediately.
Cook beef with onion and garlic; drain fat. Mix tomato sauce with browned hamburger and onions; set aside. Soften tortillas in microwave. Spread first tortilla with refried beans; sprinkle heavily with grated cheese. Put in the bottom of a round 1 1/2-quart casserole.
Combine first 7 ingredients in a large bowl, mixing well. Stir in egg whites just until blended. Pour into pastry shell. Bake at 350° for 35 minutes. Top each slice with whipped cream and banana slices. Serve warm.
Slice onions; add salt and pepper and smother in butter until tender. Cover bottom of casserole with cracker crumbs. Cook bacon until crisp. When onions are very tender, place on top of crackers along with butter they were cooked in. Crumble bacon on top of onions. Top with grated cheese. Beat eggs well; add sour cream and blend well. Pour over the cheese. Sprinkle with paprika. Cover with foil and bake at 350° until set, about 35 minutes.
Mix together all ingredients and pour in deep pie crust, uncooked. Cook at 350° until done.
Combine first 5 ingredients. Combine mayonnaise, sour cream, lemon juice and sugar and pour over chicken mixture. Toss gently and chill thoroughly. Serve on lettuce leaves.
Cream well the butter and cream cheese. Add sugar and vanilla. Beat well. Add pineapple.
Grease a 9 x 13-inch baking pan. Crush crackers. Mix with nuts and baking powder. Beat egg whites and sugar with vanilla. Fold cracker mix into egg whites and bake at 300° for 40 minutes. Cool completely.
Mix as usual, adding the hot water last. Bake at 350° for 35 minutes. Use chocolate buttercream frosting for the icing.
Mix all ingredients well and place in loaf pan. Bake at 350° for 1 hour.
Press hamburger in 8 x 8-inch baking dish. Add seasonings, chopped green pepper and onion. Add undiluted soup on top. Top with Tater Tots. Bake at 350° for 1 hour.
Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts.
Preheat oven to 375°. Mix flour, baking soda, and salt. Set aside. Cream butter or margarine and sugars. Beat in eggs and vanilla until light and fluffy. Blend in flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto ungreased baking sheet. Bake 8-10 minutes and let cool.
Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and place into shallow 8 x 10-inch baking dish. Combine rest of sauce and all other ingredients; mix well. Pour over loaf. Bake in a 350° oven for 1 hour and 15 minutes.
Preheat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, soda and salt; stir. Stir in chocolate chips; drop rounded teaspoonfuls about 2 inches apart. Recipe may be doubled.
Pour milk over coconut and set aside while creaming butter and sugar. Add eggs and beat mixture well. Add milk, coconut and flavoring. Pour into unbaked pie shell. Bake at 350° for about 30 minutes or until pie is golden brown.
Cook beef and sausage; drain well. Add cheese. Mix well. Spread on bread. Put on flat tray. Freeze. When frozen, put into freezer bag. To serve: Put under broiler until hot and bubbly.
Blend milk, mayonnaise and lemon juice until smooth. Add all other ingredients and stir. Serve with crackers or fresh veggies as a dip.
Cook hamburger and sausage in crock-pot. Drain off grease. Add 4 cups water, lima beans, onion (cut-up) and seasonings. Cover and cook all day on medium heat.
Remove skin and fat from chicken. Wash and place in a large skillet on high heat. Turn chicken on both sides until meat is cooked white on the outside. Add soy sauce, basil, garlic powder and Worcestershire. Make sure all pieces of chicken are coated in sauce. Turn heat to low and cover skillet. Cook until chicken is tender, about 30 to 45 minutes. Serve juice as a gravy for rice.
Scald milk. Add sugar, salt, shortening and 1/2 cup water. Add yeast to other 1/2 cup of water. Add flour. When dough is stiff, turn out on floured board and knead until smooth. Place in greased bowl and let rise. Punch down. Let rise again. Roll out and cut and let rise in pan. Ready to bake for 1 hour.
Clean mushrooms and chop finely. Add to cream cheese and chives. Place 1 teaspoon of mixture on ham slice, add green onion and roll up. Serve chilled.
Combine cucumbers, onions, garlic and salt in large stockpot. Cover with cracked ice (about 2-inches). Cover and refrigerate for 3 hours. Drain mixture well. Remove garlic. In same stockpot combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to a rolling boil for 2 minutes. Add cucumber mixture. Return to boiling.
In saucepan, combine sugar, water, cinnamon sticks, cloves and salt. Boil. Reduce heat; simmer 10 minutes. Strain spices. Add to liquid and chill. Yield: 7 cups.
In skillet, brown beef and garlic. After browned, drain oil and add everything except cheese and simmer for 30 minutes. Cook lasagna noodles. Mix cheeses together. Make two layers in baking dish: noodles, meat sauce and cheese mixture. Bake, uncovered, at 350° for 45 minutes.
Leave vegetables in the water. Then, mix the vegetables and spaghetti sauce. While this is cooking take a pan and brown meat. When vegetables are done, mix in the meat, and simmer. If more liquid is needed, add blended tomatoes, or add water. Add salt and pepper to taste. Nature seasoning is good instead of salt and pepper.
Peel cantaloupe and cut in thin slices 1-inch long. Mix sugar and cantaloupe and let stand overnight. Add lemon juice; cook until clear. Pour into Kerr half-pint jars to within 1/2-inch of top. Put on cap; screw band firmly tight. Process 5 minutes in boiling water bath. Yield: 4 (8 ounce) jars.
Sift flour, baking powder and salt. Mix in sugar or honey, bran and milk. Let set a few minutes. Add egg and shortening and beat well. Add dry ingredients and stir only to mix. Bake at 350° for 15 to 20 minutes.
Cook raisins in water until water disappears. Add applesauce, eggs, Sweeta and oil. Mix well. Combine dry ingredients and add to first mixture. Add vanilla and mix well. Pour into one large, greased loaf pan and two smaller ones. (I use a tube pan.) Bake at 350° for 1 hour. (Exchange for each 3 x 3-inch square: 1 bread and 1 fruit.)
Mix magarine, mustard, Worcestershire sauce, poppy seed and onion together in skillet. Cook over low heat until onion is tender. Split rolls in half; brush margarine mixture over bottom and top half of rolls. Put ham on each slice of bottom layer; next spread cheese evenly and over ham layer. Put top of rolls back on ham and cheese. Place in same pan rolls came in. Cover with aluminum foil. Bake for 25 to 30 minutes at 350°.
Cut meat in 1/4-inch slices. Put meat, onion and garlic in a large frying pan and brown. Add vegetables and water. Simmer for 30 minutes. More water may be needed. Mix 2 tablespoons flour and 2 tablespoons water to make gravy. Add to meat and vegetables. Serve over rice or noodles. This is a great way to use leftover vegetables.
Combine all ingredients and mix well. This is best done using your hands to mix. Shape into a ball and roll in nuts or chopped olives, if desired. Wrap in waxed paper and then in airtight container.
Combine and heat in microwave. Pour about 1/2 cup mixture in greased Bundt pan. Separate and arrange 2 cans Hungry Jack biscuits in pan. Pour remaining sauce over. Bake at 375° for 20 minutes.
Cream first 4 ingredients together. Sift flour, baking powder and salt together. Add dry ingredients alternately with milk. Roll and cut. Sprinkle with sugar, then place on cookie sheet. Bake 8 to 12 minutes in preheated oven at 350°.
Cream butter, sugar, water and vanilla and mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers. Bake at 325° for 20 minutes.
Mix the cake according to directions. Grease and flour a 9 x 13-inch pan and pour 1/2 the batter into pan. Put this half of cake in oven and bake at 350° for 15 minutes. In a saucepan over low heat, melt caramels with butter and milk. Remove cake from oven and pour the caramel mixture over the half-baked cake. Top with chocolate chips and pecans. Pour remaining cake mix over the top and return to oven. Bake at 350° for another 20 minutes.
Saute curry in butter, stir in chicken broth and bring to boil. Add rice and green pepper, cover and simmer 20 minutes. Remove from heat, add onion and lemon juice; chill. Stir in mayonnaise, milk, peas and almonds.
Mix brown sugar, Worcestershire sauce and soy sauce together for sauce. Quickly brown pork chops on both sides in a deep skillet and put onion slice, then the apple, then the yam on top of each pork chop. Pour the sauce over. Put lid on and cook on low on top of the stove or 325° in oven for 1 hour. You may add raisins if desired.
In a bowl, combine the chicken, celery, green grape halves, red grape halves, apricots and onions. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Mix well. Stir into chicken mixture. Cover and refrigerate until serving. Serve on lettuce-lined plate. Sprinkle with almonds.
Cook meat, onion, tomato sauce, chili powder, salt and pepper. Put beans in casserole dish; cover with tortillas, then half of cheese. Pour meat mixture over this; cover with rest of cheese. Cover with foil. Bake for 20 minutes at 375°. Freezes well.
In greased 12-inch baking dish, arrange potatoes. Pour cream over all and sprinkle with salt, pepper and cheese. Bake in 400° oven for 25 minutes.
Whip dry milk powder with 2/3 cup ice water to soft peaks. Stir in juice concentrate and 1 cup of water. Pour into 6 popsicle molds and freeze firm.
Combine ingredients. Serve on tossed salad greens. Makes about 1 cup.
Mix cake mix and sugar. Blend in eggs and oil. Beat 6 minutes at medium speed. Pour batter into greased and floured tube pan. Bake in 350° oven about 50 minutes. Remove from pan onto cake rack; place rack on waxed paper. Top with Lemon Glaze.
Cook spaghetti	according to package directions; then place in a greased 9 x 13-inch pan. Place deboned chicken all across spaghetti.	Saute onions and bell pepper with margarine until onions are	clear.	Then add pimentos, mushrooms, black olives and water chestnuts. Add soup and milk. Mix thoroughly. Pour on top of spaghetti and chicken. Place thin slices of Velveeta cheese all	over top. Bake at 350° for 30 minutes or until cheese is bubbling.
Boil water and butter.	Remove from heat and add 1 c. flour. Add eggs, one at a time. Spread on large cookie sheet. Bake at 400° for 30 minutes. Cool.	Make vanilla pudding. Mix in cream cheese and spread on top of cake. Top with Cool Whip. Drizzle chocolate syrup over top.
Boil broccoli and onion for 3 minutes. Beat eggs; melt margarine in microwave and mix all ingredients together. Butter or spray two 13 x 9-inch pans. Pour into pans. Bake at 350° for 30 minutes or until done. Recipe may be halved.
Boil pasta in 6 cups water with bouillon. Drain and set aside. In skillet, pour 1 tablespoon olive oil and heat. Saute chopped garlic, zucchini, basil, oregano, salt and pepper for 1 to 2 minutes. Add chicken and cook until chicken is done and zucchini is tender, tossing lightly. Add tomatoes; reduce heat. Cook for 15 to 20 minutes. Serve over pasta. Garnish with freshly grated Parmesan. Serves 2.
Melt butter in large saucepan. Add onion and garlic; saute until tender. Sprinkle flour over and cook, stirring constantly to make thickening. Gradually add broth and water, stirring constantly. Bring to boil, stirring frequently. Add broccoli, thyme, and pepper. Cover and simmer until broccoli is tender. Stir together cream and egg yolk. Stir a little soup into cream mixture until warm. Add to saucepan, stirring constantly. Add cheese; stir until smooth and blended. Do not let boil. Serves 6.