HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scoop out center of bread to form a bowl. Serve chunks of bread for dipping. Combine all ingredients and mix well. Put dip in bread bowl and serve the chunks for dipping. This works equally well as a dip with chips or vegetables.
Mix Kool-Aid with 1 gallon water. Mix orange juice and lemonade with water as directed on cans. Pour juice mixture and sugar into Kool-Aid. Makes 1 3/4 gallons.
Cook noodles and chill. Cook vegetables, slightly crunchy and chill. Marinate artichokes overnight or use commercially marinated ones. Cut olives in 1/2. Mix all ingredients.
Mix Ricotta cheese with mixer at high speed. Beat in with mixer crushed pineapple including juice. Remove beater and add drained fruit cocktail, diced apple, orange and sliced banana. Chill and serve.
Combine the first 5 ingredients; mix lightly but thoroughly. Shape meat mixture into 30 balls. Roll in flour; brown meat balls in shortening. Drain. Prepare sauce; pour over meat balls and simmer, covered, for 15 minutes. Serves 6.
Mix rice with sour cream and green chilies. In a 1 1/2 to 2-quart casserole dish, layer 1/2 of the rice mixture and 1/2 of the cheese. Repeat, ending with cheese. Bake 30 minutes, covered, then remove lid and bake for an additional 10 minutes.
Place roast in covered casserole dish. Mix soups together. Pour over roast. Cover. Bake at 250° for 4 to 5 hours.
Sift together first 5 ingredients; add oil, orange juice, orange extract and egg. Mix well; fold in cranberries. Pour into greased loaf pan. Bake at 350° for 1 hour.
Drop broccoli into boiling water. Cook until tender 7 minutes. Drain. In saucepan, combine oil and onion; saute until soft. Add garlic and cook 15 seconds longer. Sprinkle on flour and stir.
Put all ingredients in saucepan. Cover; simmer for 2 hours, or until beef is very tender. Do not season until ready to serve, as olive juice may make it salty enough. Serve on rice. Serves 4 or 5.
Place fish on tin foil. Splash with wine. Place lemon slices and dill on top of fish. Wrap fish in foil tightly. Grill on medium coals for 20 minutes or until fish flakes. This is very low cal and a great way to do any kind of fish.
Mix sugar with flour and grated rind; mix with lemon juice, shortening and egg yolks. Mix in salt and milk; mix well. Fold in egg whites. Bake in oven 40 minutes at 375°.
Melt shortening in large skillet. Brown meat on all sides. Dissolve bouillon cube in 1 cup water and add to meat. Add soup, garlic, soy sauce, onion salt, salt and pepper to taste. Heat until boiling. Reduce heat, cover and simmer for 1 hour or until meat is tender. Serve over noodles.
Cut steak into small pieces. Pound flour and salt into steak. Heat oil and brown on both sides. When steak is brown, cook onion until limp. Add all ingredients except wine and mushrooms. Simmer 1 hour, covered. Add wine and mushrooms and cook 30 minutes more. This should be watched and diluted, if necessary, with the mushroom liquid or add more wine as necessary. Serve with mashed potatoes or egg noodles.
Blend ingredients until well mixed. Put in heavy skillet or baking dish. Cook at 350° until bread is firm for about 1 hour.
Follow package directions for pudding. Add milk and then fold in Cool Whip and vanilla. Pour mixture over layers of bananas, sliced and wafers.
Mix all ingredients together. Pour in a 9 x 12-inch pan. Freeze for 3 hours. Remove from freezer; cut in squares and serve on lettuce leaf. Makes about 12 large servings.
Beat first 5 ingredients together; add remaining ingredients. Mix well. Add nuts or dates. Pour into greased and floured bread pans. Bake at 350° for 1 hour or longer.
Mix graham crackers with melted margarine (1 stick) and make crumbs. Press into 9 x 13-inch pan.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking dish, melt butter in oven. Sprinkle crumbs evenly over butter. Pour Eagle Brand evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Makes 24 to 36 bars.
Crumble graham crackers in large bowl. Mix raisins and pecans in thoroughly. In double boiler, pour milk and stir in marshmallows until melted, then pour into other mixture. Then pour in 9 x 12-inch square pan and refrigerate.
Combine first 3 ingredients in bowl. Heat oleo, shortening, water and cocoa in saucepan to boil; pour over flour mixture and mix well. Beat together eggs, soda, milk and vanilla; add to batter. Bake in greased, floured jelly roll pan 20 minutes at 350°. Mix icing 5 minutes before cake is done.
Pound steak with meat hammer or edge of heavy saucer. In skillet, brown steak in shortening. Pour off fat. Add remaining ingredients. Cover and cook over low heat 90 minutes or until tender. Stir occasionally.
Cook 18 minutes in oven. Serve with pretzel salad. Put pretzel salad in oven for 19 minutes, then take out.
Brown meats. Add onions, garlic, green pepper and parsley. Cook until slightly brown. Add remaining ingredients. Simmer, covered, for 1 1/2 hours. Serves 8.
Mix yeast well with warm water. Pour juices into a gallon jug. Add yeast and sugar. Place a large balloon over jug. Secure with a rubber band. Balloon will get large. Wine will be ready in 21 days.
Melt together cheese, chilies, onion, soup and eggs. Pour over squash. Cover with cracker crumbs and bake 30 to 35 minutes at 350°.
Mix graham cracker crumbs, sugar and margarine in a 9 x 13-inch pan. Press evenly onto bottom of pan. Arrange bananas, sliced, on crust.
Mix fish ingredients and place in greased casserole dish. Cover with soup and bake at 400° for 30 minutes. Serve with rice.
Mix the first 5 ingredients; pat half of the mixture into a 9 x 13-inch pan. Mix remaining ingredients. Bring to a boil, then add 2 tablespoons butter and 1 teaspoon vanilla. Spread evenly on top of bottom layer and sprinkle remaining oatmeal mixture on top. Bake at 350° for 45 minutes.
Mix together and add a few drops of milk if needed for consistency. May double the recipe if you want more frosting. Cool cake for about 1 hour before frosting.
Drain and chop cherries, reserving juices. Add enough water to reserved juice to measure 1 cup. Combine butter, sugar and egg in bowl. Beat well. Add dry ingredients alternately with cherry liquid, mixing well after each addition. Stir in nuts and cherries. Spoon into greased loaf pan. Bake at 350° until loaf tests done.
Mix cake mix as described on box. Pour half of the cake mixture into pizza pan. Bake until done. Cool. Top with coconut, fruit and nuts. Chill.
Blend cream cheese, mayonnaise, Worcestershire sauce, onion, lemon juice and garlic salt. Spread on shallow platter. Cover with chili sauce and then a layer of crabmeat. Top with parsley flakes. Chill for several hours or overnight. Serve with crackers.
Insert popsicle sticks into the apples (make sure apples are dry). Heat the caramel candies, salt and water in top of double boiler over hot water. Stir frequently until caramels are melted and smooth. Remove from heat. Dip each apple in mixture until coated. Place on waxed paper. Refrigerate until firm.
Preheat oven to 450°. Put ground beef in large bowl. Fold in	all ingredients. Keep folding ground beef until the texture becomes slightly stiff. Flatten mixture out in the bottom of a large baking pan. Top with quartered tomatoes and onions. Sprinkle some turmeric on top.	Bake for 30 to 45 minutes. Serve with white rice and cucumber salad.
Combine all ingredients (except milk) and bring to a good boil. Lower to medium heat. When squash is tender, put any remaining chunks through blender. Stir in milk. Cooking time is about 1 hour.
Mix and chill. Serve with broccoli, cauliflower, celery sticks, zucchini slices and yellow squash slices.
Fry sausage; drain. Pat dry. Boil potatoes and drain. Combine sausage, potatoes, cream and butter in pot with salt and pepper to taste. Bring to slow boil. About 3 minutes before serving, add celery and carrots, finely diced. (If you prefer your vegetables soft, cook ahead and add.)
First wash the strawberries and slice them into small pieces. Then put in blender with milk at high speed for 15 seconds. Next, pour it into a cup, then add ice cream and soda. Finally, drink!
Cut eggs in half and remove yolks. Mash yolks. Combine with butter, mayonnaise and mustard. Season with salt and pepper. Stuff egg whites. Add cheese for a great variation.
Into a very large casserole, put layers of boneless stew meat, cut up potatoes, onions, celery, seasonings and 1/3 cup of instant tapioca. Add enough tomato sauce to cover. Put on lid. Bake at 300° for 4 to 6 hours. Makes a rich, thick and brown gravy!
Layer carrots, onion and pepper in a glass casserole with lid. Combine soup, vinegar, oil, sugar, mustard and Worcestershire sauce. Stir and bring to a boil. Pour over carrots. Refrigerate overnight and heat the next day.
Put cucumbers, onions, peppers, whole garlic and alum in large bowl. Add salt and stir well; cover with crushed ice and let stand 3 hours. Don't cover the crushed ice and cucumber mixture. After 3 hours, drain the mixture and rinse well. Place in pot, then add sugar, turmeric, celery seed, mustard seed and vinegar. Heat just to a boil, but do not boil. Seal in jars. Will make 8 pints.
Heat oven to 350°. Combine flour, salt and baking soda. Beat together the shortening, sugars and vanilla until creamy. Add eggs; beat until fluffy. Gradually beat in flour mixture and rolled oats. Stir in chips. Drop by teaspoonfuls of batter onto cookie sheets. Bake for 8 to 10 minutes. Cool cookies on sheets 2 minutes before removing. Yields 7 1/2 dozen cookies.
Cream oleo; gradually add sugar, beating well. Add eggs, peanut butter, vanilla, corn syrup and applesauce; beat well. Add oats, soda, salt and flour, mixing well. Stir in remaining ingredients. Chill dough. Drop by 1/4 cup, 4 inches apart, onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes. (Center will be soft). Cool slightly on cookie sheet. Remove to wire rack and cool completely.
Mix all ingredients together. Place in refrigerator overnight. Bake in a 9 x 13-inch pan for 45 minutes at 350°. Serves 10 to 12 people.
Put the tatoes in the stove, put 'em in a bowl. Smash the milk and water and butter with the tatoes.
Mix well (add any other ingredient you desire). Place in baking dish. Mix remaining tomato soup with small amount of water; pour over meat loaf. Bake at 400° or until done. The tomato soup makes a very moist and delicious meat loaf.
Layer starting with bean dip, avocado, sour cream, cheeses, scallions and olives on a round platter, topping off with tomato. Place taco chips around platter.
Combine and bake in 9 x 13-inch pan at 350° for 30 minutes.
Shred lettuce into small pieces. Line bottom of dish. Sprinkle celery, onion and peppers over lettuce. Make layer of frozen peas on top. Mix mayonnaise and sugar and spread over all. Sprinkle on cheese and bacon bits.
Sift flour, 3/4 cup sugar, cocoa and cinnamon 3 times; set aside. Beat egg whites and cream of tartar in a large bowl at high speed until foamy. Gradually add remaining 1/2 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time. Fold gently after each addition. Combine Espresso powder and water. Fold Espresso mixture and vanilla into batter. Spoon batter into an ungreased 10-inch tube pan; spread evenly. Bake at 300° for 50 minutes or until cake springs back when lightly touched. Remove pan from oven; invert and cool completely. Loosen cake from sides of pan, using a metal spatula. Sift powdered sugar over cake.
Cream the sugar and oil. Add eggs. Beat well. Add vinegar and food coloring. Beat well. Sift dry ingredients. Add milk and vanilla. Beat well. Pour batter into prepared cake pans. Bake at 350° for 30 to 35 minutes.
Brown pork chops and chopped onion in oil. Add spices, consomme (undiluted), sliced and peeled carrots and potatoes. Cook in steam pressure pot 20 minutes or bake in oven one hour at 350°.
Peel, core and wash pears. Cut into quarters, weigh or measure fruit. Use one container of sugar for every 3 containers of pears. Add about 1/4 cup of water to the sugar to get it melted and boiling. Add pears to boiling mixture of sugar, cook slowly. Cut lemon into very thin slices (1/2 lemon sliced is enough to flavor approximately 3 quarts of fruit) and continue cooking until pears are tender and the juice begins to thicken a little. Seal in jars.
In paper or plastic bag, combine bran flakes, sunflower seeds and seasoned salt. Blend melted butter, lemon juice and salt. Brush chicken breasts with mixture, then shake, one at a time; coat lightly. (Reserve remaining lemon-butter.) Place chicken, skin side up, in ungreased, large shallow baking pan. Bake in 375° oven for 40 minutes. Do not turn.
Brown meat and onion in skillet. Drain off grease. Season with salt, pepper, garlic powder and chili pepper. Add tomato soup, beans and tomatoes. Simmer. Cook macaroni and add to meat mixture. Simmer a while longer to heat through. This makes quite a large amount.
Mix eggs, milk, cornstarch, sugar and butter, then pour over corn. Bake at 375° for 1 hour.
Mix eggs and sugar with milk until sugar isn't grainy. Add canned milk, salt and vanilla. Mix until well blended. Pour into freezer container and fill with milk to fill line. This is for a 4-quart freezer.
Mix sugar and cocoa; add milk a little at a time. Cook on low heat. Bring to a full boil and boil for 1 minute. Add margarine and vanilla. Beat until creamy.
Mix all ingredients until well-blended. Place into a 13 x 9-inch baking dish. Bake at 350° for 15 to 18 minutes until dip begins to brown around edges. Serve with assorted crackers.
Mix ingredients together in microwave safe container until partially blended. Add 1/2 cup butter; do not mix. Microwave on High 2 minutes. Stir vigorously until smooth; add 1 cup chopped nuts and stir. Pour into dish and chill for 1 hour in the refrigerator or 30 minutes in the freezer.
Combine first 7 ingredients. Add salt and pepper to taste. Put mixture in meat loaf pan. Combine catsup, brown sugar and nutmeg and spread over the top. Bake at 350° for 1 hour.
Cook spinach as package directs. Drain and squeeze out all the water. Combine all and mix well. Best if made day before. Serve with crackers of your choice. (Wheat Thins or Wheatables are best.)
Place grape juice in an 8 x 8-inch Corning Ware bowl and stir in 3/4 cup sugar. In separate bowl, cut margarine into other cup of sugar and the flour until smooth. Then spread evenly over grape juice. Bake at 350° for 30 minutes or until golden brown crust is formed.
Roll Oreos into crumbs. Spread 3/4 of cookie crumbs in 9 x 13-inch pan. Mix sugar, butter and eggs in bowl. Spread mixture over crumbs. Arrange peaches in pan. Spread with Cool Whip. Sprinkle remaining cookie crumbs over top. Refrigerate overnight or freeze.
Brown beef and drain. Add pizza sauce, oregano, garlic and mushrooms. Bring to a boil and remove from heat. Cook and drain macaroni. Add milk to macaroni and set aside.
Beat egg white until foamy. Add pecans and stir until coated, set aside. Combine sugar, cinnamon and salt. Stir gently onto pecans until coated. Spread pecans in lightly greased pan. Bake at 300° for 30 minutes. Stir every 10 minutes.
Wash and dry peppers; cut in halves lengthwise and remove seeds. Cut each half into 3 or 4 strips. Spray heavy pan with Pam. Add cooking oil and heat until very hot. Drop in pepper strips. Reduce heat to medium. Stir constantly to prevent burning. Cook until peppers are tender, not mushy. Add tomato sauce and other ingredients. Simmer for 10 to 15 minutes. Serve with beans or other vegetables. This can be canned to use throughout the year.
Preheat oven to 350°. Slice up the apples into one-inch sections. Take a pie crust and layer in ingredients like so: layer of apples to line the bottom of the crust, sprinkle cinnamon, brown sugar and pudding mix on apples. Place pats of butter on top of the entire mixture. Follow this procedure until the pie crust is full (it should be like a sandpile, a mound).
Peel and slice cucumbers and onions, and place in a bowl. Set aside. Combine in a bowl sugar, salt, pepper, garlic salt, vinegar, and oil. Stir until thoroughly blended. Pour over cucumbers and onions. Mix well.
Wash and drain fresh raspberries; put them in a saucepan with the 1 cup water. Bring to a boil and simmer for 10 minutes. (If using frozen berries, no cooking is necessary, just thaw before using.) Puree berries in electric blender and press through sieve to remove seeds. Dissolve honey in warm water; add lemon juice, carbonated water and ice to chill. Serve in individual glasses with ice and generous slice of lemon. Yield: Serves 12.
In a medium saucepan, bring water to boiling. Stir in tomatoes and green chilies, corn, rice, chicken bouillon granules and onion. Turn into a 10 x 6 x 2-inch baking dish. Cover and bake in a 350° oven for 35 to 40 minutes or until rice is tender. Spoon sour cream down center of rice. Serves 8.
Combine ingredients in blender. Cover and run on high until smooth and well blended. Makes 2 (12 ounce) servings.
Melt 1 tablespoon of butter over low heat in skillet; saute onion until shiny. Remove onion and set aside in large saucepan. Fry bacon in skillet until crisp; add to onion in saucepan.
Sift dry ingredients together except soda. Cream butter and sugar. Add eggs, vanilla and oil to butter and sugar. Mix soda with buttermilk. Mix all ingredients. Add cooked prunes. Bake in a mold at 325° for 1 hour to 1 hour and 10 minutes.
Mix all together. Roll into balls. Put on a cookie sheet, press with a fork. Bake at 350 for 10 to 12 minutes.
Cook peas; drain and cool. Chop tomatoes, onion and celery. Add together. In shaker, mix oil, vinegar and sugar; shake. Pour over and mix. Cool. Pretty, colorful and kids love it.
Steam cabbage and season. Stir in corned beef. Add pepper. Warm through and serve with cornbread.
Cut surimi seafood in half. Mix with celery, mayonnaise, eggs, onion, juice and mustard. Serve on lettuce-lined plates.
Brown meat in a little butter. Mix with remaining ingredients and blend thoroughly. Bake 45 minutes in 350° oven. Serves 15 to 20.
Heat oven to 400°. Sift flour with baking soda; set aside. Mix shortening, brown sugar, spices and egg until well blended. Stir 1/2 of flour mix in, then nuts and apples. Blend in milk or juice and remaining flour. Drop by tablespoon on greased sheet 2-inches apart. Bake 11 to 14 minutes.
Bake eggplant slices in single layer on a nonstick baking sheet, uncovered, 15 to 20 minutes at 400° until soft.
Sift all ingredients together. Store in tightly covered container(s). Makes a large amount. Use 1/4 to 1/2 cup of chocolate mixture with boiling water to make a big cup of hot chocolate.
Seed peppers and chop fine. Mix peppers, sugar and vinegar. Boil 1 minute. Cool 5 minutes. Add Certo and stir. Pour into hot jars and seal.
Mix cranberries with sugar and marshmallows. Let set overnight. Add pineapple, apples, grapes and nuts. Fold in small Cool Whip and chill.
Put ingredients in crock-pot in the order given. Stir just enough to mix spices. Cook 10 to 12 hours on low (5 to 6 hours on high), stirring every hour or two. Remove bay leaf. Serve.
Prepare pastry for 9-inch lattice top pie. Put in 9-inch pie plate. Mix together all ingredients. Put into lined pie plate. Dot with 2 tablespoons butter. Adjust lattice top. Bake at 400° for 15 minutes, then 350° until done, approximately 45 minutes.
Cook 4 slices bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon. Cook 1/2 cup chopped onion in drippings until tender; add with bacon to remaining ingredients. Bake, uncovered, in 1 1/2-quart casserole dish at 325° for 1 1/2 to 1 3/4 hours.
With a mixer, beat the cream cheese, sour cream and dry taco powder until smooth. Spread on plate. Top with lettuce, tomatoes, cheese and onions. Put in refrigerator for 4 to 6 hours. Serve with taco chips.
Heat oven to 325°. Grease 2 1/2-quart casserole. Beat eggs, add corn, margarine, onion dip and pepper. Beat until blended. Stir in corn muffin mix. Bake 40 minutes or until pick comes out clean.
Melt margarine. Add sugar, milk, coconut and pecans. Mix well. Roll into quarter size balls. Place in freezer overnight or until real firm. Melt chocolate chips and paraffin in double boiler. Dip frozen candies in mixture.
Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf. Remove cooked chicken; reserve 1/2 cup of the chicken stock. Cut chicken into large bite size pieces. Set aside. Combine soups, tomatoes, chicken stock, additional salt and pepper to taste. Mix well.
Sprinkle the chops with the salt and pepper. Heat oil in a large skillet over medium heat. Add chops; brown on both sides. Top with oranges and cranberries. Add broth. Reduce heat to low. Cover and simmer 15 minutes or until juices run clear. Serves 6.
Drain beans; add celery and onion. Combine rest of ingredients and mix with beans. Let stand for several hours before serving. Keeps well in refrigerator.
Combine all ingredients and chill at least 1 hour. Serve with raw vegetables or with crackers. Yield: 2 1/2 cups.
Brown meat and onion. Add all ingredients, except Doritos and cheese. Line baking dish with chips. Pour mixture over chips. Cover with cheese and bake a short time, until bubbly and cheese melts good.
Mix together and pour into bread pans (2 large or 3 mini). Bake at 350° for 20 to 30 minutes.
Beat eggs, add Bisquick, cheese, oil, garlic powder, salt & pepper. Add zucchini. Bake 325° for 30-40 mins. in greased 8 inch square pan.
Mix together thoroughly the shortening, sugar, egg and orange rind. Stir in the juice. Sift together the flour, soda, and spices. Add to shortening mixture and mix well. Add raisins and nuts and mix together.
"I have come to Thee to take Thy touch before I begin my day. Let Thy eyes rest upon my eyes for awhile. Let me take to my work the assurance of Thy friendship.
Brown beef. Place potatoes and onion in a large buttered baking dish; add meat. Mix Cheddar cheese soup with milk until	smooth. Add this to	meat and potatoes, mixing together. Combine tomato sauce, salt, pepper, oregano leaves and sugar. Pour over top; dot with butter. Cover and bake in 375° oven for at least 1 1/2 hours. Remove cover and sprinkle Mozzarella cheese on top.	Return to oven uncovered for about 15 minutes or until cheese is bubbly.	Serves 4.
Fry ground beef; drain. Season and put in casserole with the green beans and mushroom soup and cover with Tater Tots. Bake at 350°. Serves 8.
Cream butter and sugar. Add eggs, which have been beaten. Blend thoroughly. Add pecans to flour and mix well. Mix flour and butter. Knead dough until smooth. Form dough into rolls. Wrap in wax paper and place in refrigerator overnight. Slice thin and bake on a greased cookie sheet at 350° until done.
Combine water and sugar; bring to a full boil. Simmer for 5 minutes. Stir in lemonade; cool to lukewarm. Pour into refrigerator tray to freeze. During the first hour of freezing, stir vigorously 2 or 3 times to ensure smooth and fine grain.
Preheat oven to 300°. In medium bowl, combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until smooth. Add the flour mixture and chocolates and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart. Bake 18 to 22 minutes. Transfer cookies immediately to a cool, flat surface. Yield: 3 dozen.
Combine 1/2 cup of soup and ground beef. Mix thoroughly and add all other ingredients (except remaining soup). Mix well. Shape into a loaf. Place in shallow pan. Bake at 350 degrees for 1 hour and 15 minutes. Blend remaining soup with 1/4 cup water. Heat and serve with loaf.
In a 2 quart pyrex dish or pan, smooth cherry pie filling, then pineapple on top of that. Then sprinkle sugar. Smooth dry cake mix on top, then pour melted margarine, then chopped pecans.
Beat mixture until fluffy. Place a vanilla wafer in the bottom of a cupcake liner. Fill 2/3 full of cream cheese mixture. Bake at 375° for about 15 to 20 minutes until mixture is set. Let cool. Top with cherry pie filling.