HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter bread and cut off crusts. Shred cheese. In bottom of greased, deep casserole dish, place 3 slices of bread. Sprinkle 1/2 of cheese over. Repeat with 3 more slices of bread and rest of grated cheese. In blender, put milk, eggs, salt and dry mustard. Blend. Pour liquid over bread and cheese and let stand in refrigerator overnight.
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well. Cut each cantaloupe quarter lengthwise into 4 slices. Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices. Garnish with walnut halves. Makes 4 servings.
Mix everything together and pour over pretzels. Stir to coat. Bake at 350° for 15 minutes. Stir every 5 minutes.
Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1 inch balls. Roll in walnuts, cocoa or coconut and place in muffin liners. Store in refrigerator.
Prepare yellow cake mix according to package directions. Bake in a 9 x 13-inch pan. Cool. Beat together drained pineapple, cream cheese, pudding mix and milk. Spread on top of cooled cake. Top with a layer of Cool Whip, then sprinkle with coconut. Refrigerate.
Mix together corn, green beans, mushroom soup, onion, sour cream and shredded cheese and pour into casserole dish. Mix together crackers, margarine and almonds and put on top of vegetable mixture. Bake at 350° for 30 to 40 minutes.
Flatten out the rolls on a cookie sheet. Bake at 350° for 8 minutes until brown. Cool and cut into squares, bite size.
Saute onion in oleo. Add broccoli. Cook until thawed and cool. Add rice and Cheez Whiz. Put in casserole dish and bake at 350° for 10 minutes.
Mix ingredients in casserole dish, except fried onion rings. Cook (bake) in 350° oven approximately 1 to 1 1/2 hours. Season to taste with black pepper. Add onion rings last 10 minutes.
In saucepan combine sugars, salt and milk. Cook to 240° on a candy thermometer. Remove from heat and add marshmallows and peanut butter and vanilla. Beat several minutes until thick and creamy. Spread in buttered 8-inch square pan. Cut into squares. Makes 48 pieces.
Cook until brown in 3 tablespoons of butter the burger and onion. Add beans and tomato sauce. Cook 10 minutes. Make a paste of chili powder, flour, salt, soy sauce and water. Cook over low heat, stirring frequently. Cook 30 to 40 minutes. May add a clove of garlic.
Sift flour, soda, salt and cinnamon. Set aside. Mix oil, sugar and eggs. Beat well. Add dry ingredients to first mixture and mix well. Add carrots, pecans, pineapple, coconut, vanilla and orange rind. Pour into a greased and floured large size tube or Bundt pan. Bake at 350° until done.
Combine ingredients in 1-quart saucepan. Bring to boil, shaking pan gently until sugar dissolves, then boil, without stirring, until thick and syrupy for 8 to 10 minutes. Discard cinnamon stick and store in jar with screw top. Store in refrigerator and shake well before using (or warm in microwave). Yields 2 cups.
Brown meat and onion in a large skillet. Pour off the fat. Add all ingredients and mix well. Simmer 20 to 30 minutes, uncovered. Spoon into hamburger buns. Yields 6 (1/2 cup) servings. Calories per serving: 200 (320 with bun).
Season with Accent, Lawry's salt-free lemon pepper (small amount) and garlic powder (if desired). Mix well. Add enough Miracle Whip or mayonnaise to moisten.
Mix well by hand in large bowl. Roll into balls the size of a small walnut. Place on the cookie sheet about 2 1/2 inches apart. Do not flatten! Bake at 350° until light brown.
In a saucepan, combine all the ingredients, except the chicken. Bring to a boil and cook about 4 minutes. Remove the pan from the heat. Place the chicken on a rack and baste with the mixture. Bake in a 375° oven for at least 45 minutes or until cooked. Baste every 10 minutes. Pour the remaining sauce over the chicken and serve. Serves 6.
Mix all ingredients well. Pour into hot, greased pan. To prevent sticking, sprinkle bottom of pan with cornmeal. Bake at 450° for 12 minutes.
Grate cabbage. Stir in mustard until mixture is a bright yellow. Add sugar and vinegar and stir well. Add salt and pepper to taste. You may make it sweeter or tangier by adding more sugar or vinegar. Store in glass or plastic container (never use metal bowl). Keeps in refrigerator indefinitely.
In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Pour dressing over vegetables; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss. Yield: 9 servings.
Cook on medium heat until smooth. Pour over meatballs; bake at 350° for 30 minutes.
Mix all ingredients 1 to 2 minutes with mixer. Pour into lightly greased loaf pan. Bake at 350° for 35 to 40 minutes.
Mix together all but last 2 ingredients. Add walnuts and apples. Bake at 325° for 90 minutes.
Grease 9 x 13-inch pan. Spread undrained pineapple in pan. Spread pie filling over pineapple. Sprinkle dry cake powder over fruit. Dot with slices of margarine. Sprinkle nuts and coconut over top. Bake at 350° for 45 to 50 minutes.
Crumble all cookies, except 4, in a 9 x 13-inch pan. Spread softened ice cream over cookie crumbs. Next, layer hot fudge over ice cream. Then, spread Cool Whip over fudge. Crumble 4 remaining cookies and sprinkle over the top. Freeze until ready to serve.
Mix ingredients together in a heavy saucepan. Cook to soft-ball stage. Beat until creamy. The candy will turn cloudy. Pour onto a buttered cookie sheet.
Lightly toast English muffin halves. Spread each piece with sauce. Place on paper plate. Let children add toppings of their own choice. Microwave on plate for 45 to 60 seconds, or until cheese is melted. Or place cookie sheet under broiler just until cheese is melted instead!
Cream sugar and butter together and add other ingredients. Chill dough and then roll in balls and dip in sugar and flatten. Bake at 350° for 8 minutes.
Combine oats, sugar, flour and nuts. Cut in butter until mixture is crumbled. Pour 1/2 mixture in bottom of 8-inch greased baking pan. Spoon pie filling over crumbs. Place remaining crumbs over filling. Bake at 350° for 35 minutes. Serve with whipped cream.
Mix first 7 ingredients and pour over raw shrimp. Refrigerate 2 to 3 hours. Place shrimp with marinade in roaster. Add butter and wine. Stir and bake at 400° for 20 minutes. For large shrimp, bake 25 minutes, but don't overcook. Serve shrimp in bowls with liquid. You'll need 2 napkins, one for your hands and the other for wiping your forehead.
Mix apples and margarine. Add next 4 ingredients to apples. Combine the brown sugar and flour. Cut into margarine; add nuts. Sprinkle over apples. Place in a 9-inch pie or cake pan. Bake at 375° for 50 minutes. Serves 6.
Combine cream cheese and mayonnaise in food processor. Blend well. Add remaining ingredients except for crab meat and mix well. Fold in crab meat. Refrigerate several hours. Serve with crackers.
Wash lettuce. Combine eggs, onion and carrots with lettuce. Mix with Blue cheese dressing.
Prepare cheesecake as directed on box and let chill for 30 minutes. Wash and trim strawberries, then slice. Combine strawberries and pie filling; spread on top of cheesecake.
Sift together flour, baking powder and salt. Melt shortening and add brown sugar, stir until well mixed and let cool. Add eggs, one at a time, beating well each time. Add dry ingredients and mix well. Stir in nuts and chocolate chips. Pour into oblong pan (10 1/2 x 15 1/2 x 1-inch). Bake at 350° for 30 minutes. When almost cool, cut into squares.
Put cucumbers, bell peppers, garlic and salt in ice water and let soak for 3 hours; drain and cool pack in jars. Mix remaining ingredients to a good hot boil. Pour over cucumbers; seal jars. Have a pot of warm water. Sit jars in hot bath. Let cook for a full 5 minutes or let water come to a boil, then turn off and let sit for 5 minutes.
Combine first 3 ingredients; add chicken, then grapes. Cover and refrigerate for a minimum of one hour; stir. Serve in pita with lettuce.
Use equal amounts of onion and tomato slices (looks nice with long thin slices). Sprinkle generously with salt, pepper and white vinegar. Chill.
Combine all ingredients except fillers in large mixer bowl. Mix at low speed of mixer until a dough forms. Shape into a firm ball. Wrap each filler in a teaspoonful of dough, covering completely. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Serve hot.
Step 1: Dissolve large package of raspberry Jell-O in 3 cups of boiling water. Pour into large clear dish to set.
Mix sugar, flour, cornstarch and salt together. Add boiling water while stirring constantly on high heat, until mixture thickens. Cook slowly on low heat until thick and add beaten egg yolks. Cook 2 minutes longer; add lemon juice and rind. Cool. Pour into a baked pie shell; top with meringue.
Melt candy bars and milk together over low heat. Pour milk and chocolate mixture with syrup into ice cream freezer. Stir until mixed. Enjoy.
Mix beef, rice, salt and pepper. Form into small balls and place them in a large baking dish. Saute pepper and onion in oil and add tomato juice. Pour over balls and bake at 350° for 60 to 75 minutes.
Mix thoroughly. Pour into greased 10-inch Bundt pan. Bake at 350° for 45 minutes.
*Use 1/4 cup of catsup in meat and 1/4 cup for the top of meat.
Place tapioca and water in kettle. Let soak for several hours. Prepare seedless raisins and prunes as directed on package for stewed fruit. Remove from burner and cool. Place kettle of tapioca mixture on burner. Cook until mixture is almost clear. Add grape juice, lemon juice, sugar and cinnamon. Simmer gently for several minutes or until clear. Gently stir in stewed fruit. Can be served warm or cold.
Cook Brussels sprouts according to instructions on bag. While sprouts are cooking, brown bread crumbs in butter or margarine. Combine mushroom soup with milk and heat. Drain cooked sprouts and add to mixture. Turn into baking dish and sprinkle with crumbs. Bake in hot oven at 400° until crumbs are brown.
Mix soup, sour cream and pepper into a bowl to make a sauce. Arrange potato slices in rows in baking dish with cheese and sauce between each layer. Cover and bake at 400° for 45 minutes. Uncover and bake for 10 more minutes or until potatoes are tender. Makes 6 servings.
Use pineapple juice to mix pudding mix with Tang. Mix well and add fruit. Chill at least 2 hours.
Cook the first 4 ingredients until thick. Mix the next 4 ingredients well; add flour, cream of tartar, soda and vanilla. Mix and roll thin. Put a teaspoon of filling between 2 cookies. Bake 12 minutes at 375°.
In large skillet, melt margarine. Saute onion. Add beans and carrots. Stir until all ingredients are coated with margarine.
Brown chicken in oil; spoon off fat. Mix sauce ingredients and pour over chicken (all ingredients except cheese). Reduce heat. Cover and simmer for 30 minutes until chicken tests done. Place chicken in ungreased pan (13 x 9-inch) and sprinkle cheese on top. Bake at 400°, covered, for 10 minutes. Uncover and bake an additional 20 minutes. Can be made ahead. If kept longer than 24 hours, freeze. Serve with noodles. Serves 4 or 5.
Peel and core apples and slice thicker than pie slices. Mix sugar and cinnamon and add enough water or cider to make a loose syrup. Put sliced apples into large shallow baking dish. Pour syrup over apples. Bake at 350° for 45 minutes to 1 hour, stirring occasionally, until apples are soft.
Mix all together and bake in a casserole dish (2-quart) at 350° for 45 minutes to 1 hour.
Mix ingredients thoroughly. Add a little water if needed. Form into tiny marble sized balls. Bake on cookie sheet at 325° for 15 to 20 minutes. Yields 4 dozen.
Combine roll mix, yeast, sugar and salt. Melt butter. Beat egg; add to hot water. Add to dry ingredients. Knead until soft; roll into a ball. Set aside in a warm place; cover with a tea towel. Let rise for 30 minutes to 1 hour. Punch down; knead a little. Using hands, break and roll pieces of dough into small balls and place into round, greased cake pans. Bake at 325° for 12 to 15 minutes, or until lightly browned.
Mix sugar and cocoa; add milk and butter. Mix together and cook 1 minute after it starts to boil all over.	Remove from heat and add peanut butter, oatmeal and vanilla. Drop from a spoon onto buttered cookie sheets.	Let harden.
Heat skillet with the olive oil and butter. Add the zucchini and fry 3 to 4 minutes. Add garlic and onion. Saute until the zucchini is crisp-tender. Add the tomato sauce and mix. Then add the cheese, cover the skillet and allow the cheese to melt. Salt and pepper to taste.
Preheat oven to 350°. Sift flour, baking powder and salt together. In another bowl, beat margarine, Splenda and honey with electric mixer until fluffy. Beat in eggs (one at a time) and add vanilla. Alternately stir in flour and milk. When blended, fold in berries and spoon batter into paper lined or greased muffin cups. Bake at 350° for about 25 to 30 minutes or until golden brown. Cool in pan for 10 minutes before removing.
Mix chicken, celery, salt, mayonnaise, lemon juice, almonds, onion and chestnuts together. Place in buttered baking dish and cover mixture with potato chips. Sprinkle with cheese. Bake in 350° oven until bubbly.
Cook pasta in boiling water. Drain and put in a bowl with the eggs and tuna. In a second bowl, mix the mayonnaise, mustard, adobo, salt, sugar, black pepper, chopped onion and celery.
Cook the spinach according to directions, drain and squeeze. Add all other ingredients, mix until well blended. Refrigerate for a few hours. Remove and roll into small balls, appetizer size, placing on a cookie sheet. Bake at 350° for 20 minutes. Serve warm.
Cook potatoes, drain and mash. Mix with the white sugar, 1/2 stick margarine, evaporated milk, butter flavoring and eggs. Mix well and place in casserole dish.
Cook ground beef. Mix with all but last four ingredients. Cook until thickens. Put nacho chips on bottom; pour chili on chips, then add the rest, if desired.
Preheat oven to 350°. Thinly slice onion. Pare potatoes; slice 1/4-inch thick. Layer potatoes and onion in bottom of greased 1 1/2-quart casserole. Wash green peppers; cut into rings. Remove seeds. Arrange on top. Sprinkle with salt, pepper and basil. Pour salad oil and 1/2 cup water over the peppers. Arrange sausage on top; cover tightly with foil and bake 1 hour to 1 hour and 20 minutes or until potatoes are tender. Remove foil; bake 1/2 hour longer or until sausages are browned. Makes 6 servings.
Combine all except turkey; cook over medium heat for about 3 minutes. Add turkey; simmer for 15 to 20 minutes. Serve on hamburger rolls. This is a great way to get rid of turkey leftovers.
In a bowl, dissolve Jell-O in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator. Pour half of the gelatin mixture into a 6 1/2 cup ring mold. Chill until almost firm. Let remaining gelatin stand at room temperature.
*To rehydrate mushrooms, cover in hot water for 2 minutes; clean and chop.
Heat all ingredients to boiling; reduce heat. Cover and simmer until peas are tender, about 8 minutes.
Mix starch with enough cold water to make a paste. Add boiling water and stir until clear. Cool and add soap flakes and coloring. Store in airtight container.
Combine eggs, milk and shortening in mixing bowl; add flour and salt and beat until mixture is smooth. Pour into hot, greased custard cups or hot iron muffin pans. (Cups should not be more than 1/2 full.) Bake at 425° for 40 minutes. Yield: 8 to 12 popovers.
Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until very well creamy. Add egg and blend.
Preheat oven to 350°. Sift dry ingredients together. Add raisins. Toss well to coat. Whisk together buttermilk, eggs and melted butter. Add buttermilk mixture to flour mixture. Add caraway seed. Mix until just blended. Do not overmix! Grease pan or ovenproof bowl well. Bake about 60 minutes or until golden brown. Enjoy!
Dissolve yeast in water in a small mixing bowl. Mix in the milk and egg yolks. Set aside. In a large mixing bowl, combine flour, sugar and salt. Cut in oleo (as for a pie crust), then pour the liquid mixture over it. Stir just to moisten. Grease the dough, cover the bowl and refrigerate overnight. Dough can be refrigerated up to four days. Allow dough to double in bulk. Roll out on a lightly floured surface to 1/2-inch thick. Roll up like a jelly roll. Slice into 24 slices. Place on greased cookie sheets. Grease tops and allow to rise. Bake in preheated oven at 375° until light brown. Rolls may be frosted with powdered sugar frosting if desired.
Heat oven to 400°. Make a slit 2/3 of the way through the center of each fillet; do not cut through fillet. Season each fillet with salt and pepper. In bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts. Spoon 1/3 cup mixture into each slit. Arrange fillets on broiler pan coated with cooking spray. Roast 8 to 10 minutes or until spinach mixture is heated through. Makes 6 servings.
Heat oven to 350°. Melt margarine in 13 x 9 x 2-inch pan. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk; stir dough. Turn dough out on board; knead until smooth. Roll dough into large rectangle about 1/4-inch thick. Sprinkle cinnamon over apples, then sprinkle apples evenly over the dough. Roll up like a jelly roll. Dampen edge of dough with water and seal. Slice dough in about 16 slices 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around slices. Bake about 1 hour. Serve with vanilla ice cream.
Mix peanut butter, sugar and margarine and form into 1-inch balls. Place on a big cookie sheet and chill for a few minutes.
Work shortening into dry ingredients (flour, sugar and salt). Add well	beaten egg, vinegar and water.	Mix lightly and divide into four parts for 2 large two-crust pies, or into six parts for 3 small two-crust pies.
Tie cinnamon sticks, cloves and allspice in a small cheesecloth bag. Pour cider into a large, heavy enamel kettle, then add bag of spices and brown sugar. Simmer, uncovered, for 15 minutes. Remove the bag of spices. Pour cider into a metal or heatproof punch bowl, float lemon slices on top and serve hot. Serves 12.
Heat potato water, milk and shortening. Let cool. Add other ingredients, except flour. Add flour gradually and beat well until about the consistency of thick pancake mix. Cover bowl and keep in warm place for 1 hour. After an hour, add enough flour to knead. Place kneaded dough back into bowl and let rise until double in bulk. Place spoonful of dough into muffin tins and let rise again. Bake at 350° for 12 to 15 minutes.
Place ingredients in blender. Cover and process on high until well blended. Makes 2 servings.
Melt butter in large heavy saucepan. Add onions, shallots, celery and bell pepper. Cook 10 minutes until clear. Add flour; blend well. Cover and cook 15 minutes. Stir occasionally. Add parsley and shrimp. Cover and cook 20 minutes, stirring often. Add cream, cheese, jalapenos and garlic. Mix well. Add salt and pepper to taste. Cover and cook on low 20 minutes. Stir occasionally. Cook noodles according to package directions. Drain. Add sauce. Mix thoroughly. Pour into 6-quart buttered casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 12 minutes.
Sift flour, soda, spices and salt. Cream shortening and sugar. Add syrup. Blend well. Add flour mixture and boiling water alternately to creamed mixture. Stir in eggs and blend well. Pour in greased 13 x 9-inch pan. Bake at 350° for 30 minutes.
Roll chicken in bread crumbs and seasoning. Place in baking dish, skin side up, and bake at 400° for 15 minutes. Remove from oven; reduce heat to 300°. Brush chicken with the mayonnaise. Bake for 1 hour. Holds well in oven.
Place Karo, sugar and vinegar in saucepan. Boil until crystallized or 300°. Remove from heat; add baking soda and pour into greased pan. Cool; break up in pieces.
Melt butter in iron skillet. Chop onion and bell pepper. Saute in butter until soft. Add to skillet the mushrooms (undrained), consomme, water and rice. Add garlic powder and pepper to taste. Stir well. Place in a 400° oven and bake 35 minutes.
In 2-quart saucepan, combine sugar, water and syrup. Cook to soft ball stage (238°). Stir until sugar dissolves. Add raw peanuts and salt and cook to hard crack stage (290°). Remove from heat. Add butter, vanilla and soda. Stir until bubbling stops. Pour on buttered baking sheet. Spread thin and let cool. Break into pieces.
Flour chicken. Brown in hot oil. Place chicken in casserole dish. Save most of drippings and crunchies. Remove some grease. Put as much garlic as you like in drippings. Add olives. Add salt, pepper and sherry wine. Simmer. Pour over chicken. Bake 45 minutes to 1 hour at 350°.
Place condensed milk into bowl and add lemon juice and grated rind. Stir until thick and add beaten egg yolks. Mix oleo with wafer crumbs and press firmly into pie plate. Pour filling into pan over crumbs and top with meringue which has been beaten with the egg whites plus 2 tablespoons sugar. Bake in oven until egg whites are light brown. Chill in refrigerator.
Boil sugars and milk until soft ball stage. Add butter and let stand; cool to lukewarm. Beat until creamy.
Mix crushed vanilla wafers, melted butter and Spanish peanuts. Press into a 9 x 13-inch pan and bake 10 minutes at 350°.
Mix chopped ingredients together in a large bowl. Mix remaining ingredients together in a separate bowl. Pour over vegetable mixture, mixing well. Cover and refrigerate to chill a couple of hours before serving to mix flavors together.
Mix cream cheese, sugar and vanilla, then blend in eggs. Stir in 1/2 cup mini semi-sweet chocolate chips. Pour into a graham cracker pie crust. Sprinkle with mini semi-sweet chocolate chips. Bake at 350° for 40 minutes; cool. For best results, refrigerate for 3 hours before serving.
Melt first 4 ingredients together. Pour over Crispix and mix well. Put 1 cup powdered sugar in a paper bag. Add mixture, then add 1 1/2 cups more powdered sugar. Shake until well coated.
Spread cream cheese over bottom of 8 x 8-inch or 9 x 9-inch square pan. Add the remaining ingredients from bottom to top (in order). Bake at 350° until bubbly. Serve with tortilla chips.
Cook macaroni and drain. Melt Velveeta and pour over macaroni, stir. Pour mixture into cooked, scrambled hamburger; add spaghetti sauce. Stir together and pour into baking dish (cake pan size). Place pepperoni on top and sprinkle on Mozzarella cheese. Bake at 400° for 20 to 25 minutes, or until top is light brown. (Can be refrigerated until ready to bake.)
Drain syrup from pineapple. Combine 3/4 cup of sugar and vinegar. Add salt, cloves, remaining sugar and cinnamon. Heat 10 minutes. Add pineapple chunks and bring to a boil. Refrigerate 24 hours; drain and serve with picks.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to mixture; mix. Pour into pie shell. Bake at 375° for 40 to 45 minutes.
Cream shortening, white sugar and 1/2 cup brown sugar. Add all dry ingredients sifted together. Add egg yolks, vanilla and milk. Press into 15 x 10-inch pan. Sprinkle on chips. Beat egg whites; add 1 cup brown sugar and beat until stiff; spread over top sealing it well. Bake at 350° for 30 to 35 minutes.
Cut Twinkies in half the long way. Layer bottom of bowl with Twinkies. Cut bananas in slices. Put over Twinkies. Cover with Cool Whip. Then do all this again. Make a day ahead.
Mix and pour over boneless chicken or chicken parts. Refrigerate overnight or for several hours. Can be drained and put on grill or put in pan; and pour marinade over chicken and bake in oven.
Braise 1 pound chuck roast (cubed). Add the chopped onion and celery. Add 2 cups water. Slowly cook over medium heat for approximately 2 hours. Add the chopped cabbage. Add the tomatoes; cook for 1 hour. Add the salt and sugar. Cook 1 hour.
Combine and pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool completely.