HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fresh corn and tomatoes can also be used. Put a layer of corn in a buttered baking dish, layer of tomatoes, a layer of cheese and repeat. Sprinkle cracker crumbs over top, dot with butter and bake for 1/2 hour at 375°.
Blend Crisco, sugar and eggs. Add peanut butter and vanilla. Sift flour, salt and baking powder together and add to first mixture. Roll into walnut size balls with hands and place on baking sheet. Flatten cookies with hands and mark top with fork tines. Bake at 400° for about 8 minutes. (May vary with ovens.)
In a 12-inch skillet, heat the butter; add onion, cabbage, parsley, garlic and cubes. Cook gently, mashing cubes with a wooden spoon to break up fine, until vegetables are tender and crisp (about 10 minutes). Add remaining ingredients and mix well. Reheat.
Saute onion in butter. Add flour and then cream. Cook until thick. Stir in egg yolk, then all seasonings. Fold in crab meat. Serve from chafing dish on thin sliced bread squares, in tiny bread cups, or with Fritos.
Combine flour, baking powder, oleo, sugar, milk and eggs in a large bowl. Blend at high speed of mixer for 10 minutes. Bake in tube or Bundt pan at 350° for 1 hour.
Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2 inch to 3/4 inch slices. Serve with salsa.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. Combine flour and salt; gradually add to butter mixture beating at low speed until well blended. Roll dough to 1/2 inch thickness on a lightly floured surface. Cut with a 2 1/2 inch round cutter or Christmas cookie cutter. Place 2 inches apart on an ungreased baking sheet. Bake at 275 degrees for 50 minutes. Cool 2 minutes on baking sheet. Remove to a wire rack to cool. Yields 1 dozen.
Cut ribs into	serving size pieces (3 to 4 ribs per person). Saute garlic in butter in a medium saucepan about 5 minutes. Add remaining ingredients. Bring sauce to boil and simmer 5 minutes. Place ribs, meaty side up, in a 13 x 9 x 2-inch baking pan.	Spoon mixture over ribs. Bake at 325° for about 1 1/2 hours.	Check after an hour cooking for doneness.
Drain and flake salmon. Remove skin and bones. Combine salmon, cream cheese, lemon juice, onion and salt. Mix very well and chill overnight. Make into a log and roll in pecans. Serve with assorted crackers. If parsley is used, combine with pecans.
Combine water and sugar in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat; pour over gelatin in a bowl. Stir until completely dissolved. Cool slightly. Mix in white grape juice and lemon peel. Chill until partially set, then whip until light in color. Whip sour cream until it doubles in volume. Fold into whipped gelatin and gently mix in sliced strawberries. Turn into cooled crust and chill until set. Garnish with whipped cream and whole strawberries.
Pound first four ingredients into steak with meat pounder or edge of saucer. Cut into pieces and brown in oil quickly. Remove all but about 2 tablespoons oil. Add consomme and let simmer until done. Add more consomme if needed.
Brown meat slowly. Add next 6 ingredients to meat. Simmer until it thickens. Cook noodles until tender, drain, rinse in cold water.
Combine all the vegetables and mix in 4 tablespoons mayonnaise, some salt and pepper and as much nutmeg as your palate desires. More mayonnaise may be added to achieve a creamier texture. Chill and serve on a lettuce bed with chopped hard-boiled egg. Serves 2 to 4.
Mix and marinate ingredients for 1 hour. Serve with nacho chips or Doritos chips.
Mix well. Store in airtight container. To serve, mix 2 teaspoons of mix to 1 cup water.
In a large salad bowl, layer each ingredient listed individually. The Romaine lettuce should be on the bottom layer, followed by the other ingredients. After all ingredients have been layered, mix the package of Hidden Valley Ranch salad dressing and pour over salad.
Place shortening, brown sugar, granulated sugar, vanilla and eggs in a bowl and beat thoroughly. Add flour, soda, salt and cinnamon. Mix well and add oatmeal and nuts. Drop by teaspoonfuls on a greased cookie sheet. Bake in 350° oven for 12 to 15 minutes. Cool 2 minutes before removing from pan.
Combine pork, beef and onion and brown. In saucepan combine all ingredients (except orzo). Add water. Cook for 1 hour on low. Add orzo and stir (making sure it doesn't stick).
Coat chicken cutlets with flour. In large skillet, heat 2 tablespoons butter. Add chicken and cook about 5 minutes or until lightly browned and tender. Remove to platter; keep warm.
Clean garlic. If large clove, cut in half and count as two cloves. In a nonstick skillet pan, heat oil and garlic. Put in chicken wings and cook until brown and done. Add, while cooking, your salt and pepper. Garlic will melt some and caramelize chicken. Add wine last and simmer for 5 minutes.
Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine milk, cheese and basil; add to flour mixture, stirring just until dry ingredients are moistened.
In small bowl, mix salmon and mayonnaise together, then mash. In separate bowl mix pickle, onion, celery and cabbage leaf. In large bowl mix macaroni and Cheddar cheese. Add salmon mixture and pickle mixture to macaroni. Add salt, pepper, vinegar, croutons and capers. Mix well. Add peas. Chill mixture in refrigerator for 1 hour. Line 4 separate plates with lettuce. Mound mixture on lettuce. Sprinkle with paprika. Serve.
Beat egg whites until stiff. Add sugar and continue beating until very stiff. Mix graham cracker crumbs and baking powder. Fold into egg whites and add vanilla, pecans and salt. Pour into a 9-inch greased pie pan. Bake 30 minutes at 350°. Cool and top with whipped cream or other whipped topping. Keep refrigerated.
Mix well all ingredients except cream cheese. This can be mixed a day ahead of serving if desired. Right before serving, spread cream cheese flat. Then pour mixture over the top of the cream cheese. Serve as an appetizer. Serves 12-14.
Beat together sugar and eggs; add the flour which has been sifted together with the baking powder, cinnamon and salt. Add the vanilla and oil. Fold in chopped nuts and apples. Bake in a greased 9 x 13-inch pan at 350° for 40 to 45 minutes.
Heat pineapple. Add sugar and Jell-O. Bring to a boil. Cool thoroughly. Add buttermilk. After mixture is cold, fold in Cool Whip and pecans. Refrigerate until serving time.
Brown meat, drain on paper towel until cool. Salt and pepper to taste. In a bowl, mix beans, onion, green chilies, tomatoes and meat. In another bowl, put in lettuce and top with bean mixture, cheese, chips and pour dressing over all and mix well. This dish serves 6 to 8 people.
Mix frozen juice concentrates and water in punch bowl. Five minutes before serving, add ginger ale and ice cubes or ice frozen in ring mold. Cut orange, lemon and strawberries into thin slices and float in punch.
Brown sausage, onions and celery. Add remaining ingredients. Place in baking dish. Bake at 350° for about 40 minutes.
Scrub potatoes; slice 1/4-inch thick. Combine remaining ingredients; toss with potatoes. Arrange on cookie sheet. Bake at 400° for 20 to 30 minutes, or until tender and browned. Makes 4 to 6 servings.
Brown ground beef in large saucepan over medium heat; drain. Add remaining ingredients except corn. Bring to a boil. Cover and simmer 30 minutes or until potatoes are tender. Add corn; cook 5 minutes. Makes 6 one-cup servings.
Mix first 4 ingredients together. Add corn bread mix and fold in. Bake at 36-° for 45-50 minutes -- until a golden crust has formed over all.
Boil water, pickling salt and vinegar to a rolling boil. Put dill on bottom and top of jar. Take juice off the heat and put on jar packed with pickles. Put on lid and ring and let set about 14 days in warm place to work or until jar clears the juice.
Mix flour, 1 cup sugar, butter and salt; mix with hands until thoroughly mixed. Save 1 cup crumbs; set aside. To remaining crumbs, add 1 cup molasses, 1 cup hot water and 1 teaspoon baking soda. Mix well; set aside.
Brown beef cubes in shortening; remove from pan. Blend in flour to make a smooth paste. Add catsup, water, soy sauce, pepper, bouillon cube, garlic and onion; bring to a boil. Reduce heat; simmer for 20 minutes. Add beef to sauce; cook until tender. Add mushrooms, peppers and onions (rings); cook for about 10 minutes or until crisp-tender. Do not add salt or Accent. Serve immediately with rice.
Combine all ingredients in container of electric blender. Store in refrigerator. Makes about one cup or about the same amount as a can.
Mix ground beef with chopped onion and pepper. Separate this mixture in half. Press one half on the bottom of a greased casserole dish. Spread the sauerkraut over that, then spread the other half of the ground beef on top of sauerkraut. Sprinkle over that the 2 cups of uncooked egg noodles; dollop the soup over noodles, covering completely. Bake at 350° for 1/2 hour. Take out and sprinkle on about a cup of shredded cheese. Bake for another 1/2 hour; let set for about 10 to 15 minutes.
Put squash and onion in water and simmer for 10 minutes. Drain and mash. Combine with remaining ingredients. Pour into buttered casserole dish and bake at 350° for 25 minutes.
Preheat oven to 375°. Cut cookie dough into 1/8-inch thick slices. Arrange cookie slices, slightly overlapping, into 14 x 10-inch rectangle on lightly greased foil-lined baking sheet. Press slices together lightly with fingers to form crust. Bake 10 to 12 minutes or until golden brown. Cool completely. Carefully remove foil.
Saute chopped garlic in olive oil. Add clam sauce; mix with minced clams. Cook until just boiling. Cook pasta; drain. Put into glass pan (coated lightly with oil). Add pasta sauce. Turn oven to broil. Add Mozzarella. Keep in oven until lightly browned. Serve piping hot. Serves 4.
Mix oleo and flour until crumbly and press lightly into 9 x 13-inch pan. Bake at 375° until done. Cool. Mix cream cheese, sugar and Cool Whip. Spread on top crust. Mix instant pudding, milk and lemon juice. Spread over top of first mixture. When set, spread Cool Whip over top.
Cook mostaccioli according to directions. Beat Ricotta cheese with milk until smooth. Drain pasta and return to pot. Add Ricotta mixture. Add Parmesan, sausage and tomato sauce. Toss to combine. Set aside for 5 minutes before serving.
Melt butter; add flour and stir until smooth. Slowly add milk, stirring constantly until bubbly. Stir in crabmeat, bouillon and pepper. Cook for 10 minutes. (Do not boil.) Stir in cooking sherry. Let stand 5 minutes and serve.
Heat oven to 375°. Whisk dry ingredients in a bowl. Mix peanut butter, cream, egg and vanilla extract until smooth. Add to bake mix mixture; stir until blended. Drop dough by tablespoonfuls onto greased baking sheets. Smooth dough with fingertips and press cookies with the back of a fork to flatten. Bake 8 to 10 minutes, until browned. Cool on sheets 1 minute before transferring to wire racks to cool completely.
Sprinkle crushed graham crackers in bottom of pie pan. In bowl whip Dream Whip with cream cheese. Add marshmallows. Spread over graham crackers and chill. When firm, spread cherry pie filling mix over top.
Cut up lettuce and cabbage. Add nuts, oranges and dressing. Toss and serve.
Layer a 9 x 13-inch pan with bean dip. Mix together mayo, sour cream and taco seasoning and layer on top of bean dip. Layer remaining ingredients in the order given. Serve with taco chips. Serves 6 to 8 people as appetizer.
Wash the beans and soak in water with the green pepper. When the beans swell, cook in the same water until soft (approximately 45 minutes). Heat the oil in a frying pan and add onion and garlic, followed by ground green pepper. Add this along with salt, pepper, oregano, bay leaf and sugar to beans. Allow to boil for a further hour and add the vinegar and wine, cooking slowly for another hour. If there is still too much liquid, cook, uncovered, for a while. Add 2 tablespoons of oil just before serving. Serves 8 approximately. Serve over yellow rice.
Cream cheese and sugar; set aside. Mix pretzels and butter or oleo. Press into a 9 x 13-inch dish. Bake at 400° for 10 minutes. Spread cheese mix over pretzels. Spread Cool Whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice; add the strawberries. Allow to set. Pour over top and refrigerate. Most unusual and delicious.
Mix white sugar, brown sugar, butter and vanilla together; stir until creamy. Add oats and eggs; let set for 10 minutes. Mix soda with plain flour; add to other mixture. Stir in package of chocolate chips. Bake for 7 to 10 minutes at 350°.
Melt butter; add onion and celery. Saute until soft but not brown. Add flour and salt and mix until well blended. Add broth and cook, stirring, until thickened. Continue cooking, covered, for about 10 minutes. Remove from heat and strain. Return to heat; add peanut butter, celery salt and lemon juice and heat to serving temperature. Garnish with chopped peanuts.
Cream together first 3 ingredients. Add remaining ingredients. Blend well and fold in 3 cups blueberries. Spread in greased 9 x 13 pan and sprinkle topping over all. Bake at 350° for 35 minutes.
Soften cream cheese. Add milk and mix. Add sour cream and mix. Add remaining ingredients and mix. Cook for appropriate time. Bake in oven at 350° for 15 minutes.
Combine all ingredients, except milk, in medium size saucepan. Bring to boil, lower heat and cover. Cook 20 minutes or until potatoes are tender. Remove from heat and mash until very fine. Stir in milk and return to stove until hot. (Do not boil.) Makes 6 servings.
Mix all together; bake at 350° for 1 1/2 hours. Serves 6 people.
Brown beef or turkey; drain. Add pasta sauce and mushrooms. Mix together cottage cheese and yogurt. Spread 1/2 meat sauce in 13 x 9-inch pan. Layer each of noodles, cottage cheese mixture and Mozzarella. Repeat once. Pour in water around side of pan. Cover tight with foil. Bake at 350° for 1 hour. Remove foil and bake 15 minutes. Let stand 15 to 20 minutes before serving.
Pick, shell, look and wash vegetables.	Wash jars and lids in soapy water; rinse and scald in hot water.	Pack peas or beans in jars. Put 1/2 teaspoon salt to a pint, 1 teaspoon to a quart. Have tips in hot water. Fill jars with hot water and seal.
Cook chicken. Using the chicken broth, cook noodles. Mix cream of chicken soup with chicken and noodles. Add just a little broth. Pour into baking dish and sprinkle crumbled bread crumbs and drizzle with butter. Bake at 350° for 25 to 30 minutes.
Combine pumpkin, sugar, salt and spices in saucepan. Heat thoroughly, stirring while heating. Chill well. Combine softened ice cream and chilled pumpkin mixture. Spoon into pie crust. Freeze firm. Preparation time: 20 to 30 minutes. Must be frozen. Makes 1 (9-inch) pie.
Mix together flour, sugar, cocoa and salt. Add eggs, oil, sour cream or buttermilk with soda mixed in. Mix well, add boiling water and mix, then add vanilla. Use greased and floured cake pans. Makes excellent cupcakes (bake these 15 minutes). Bake cake at 375° for 35 minutes.
Drain pineapple, reserving 1/3 cup juice. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and bell pepper. Cover; steam 2 to 3 minutes until vegetables are tender-crisp. Combine pineapple juice, soy sauce and cornstarch. Pour into skillet; add green onions and toss until heated through. Serve over rice.
Combine all ingredients with half of the grated cheese. Place in 9 x 13-inch pan. Cover with remaining half of the grated cheese. Bake in 350° oven for 1 hour and 15 minutes.
Melt in large saucepan the margarine and chocolate chips. Mix in cereal and let cool. In a brown bag, pour in powdered sugar and ingredients and shake well. It's important not to use plastic bag because the ingredients will melt bag. You need to mix while warm so powdered sugar will stick.
In saucepan, bring oleo, water and cocoa to boil. In mixing bowl, sift sugar, flour and salt together. Pour hot mixture into flour mixture and beat well until mixed. Add sour cream, eggs and baking soda. Stir until mixed. Pour into 17 x 11 x 3/4-inch greased and floured cookie sheet. Bake at 400° for 20 minutes.
In large pot, pour strawberry juice and add your Sure-Jell. Bring to hard boil. Once this is done, add your sugar to the pot and reboil. Boil 1 minute on hard boil to where you can't stir down. Remove the skim off the top after settling. Have jars hot in boiling water, the lids and seals dry. Fill jars and return to boiling water for 5 minutes. Take out and set aside to let cool. Gently press the top of the lid to seal.
Mix together eggs, sugar and oil. Add flour, baking soda, baking powder, salt and cinnamon. Stir zucchini and vanilla into mixture. Bake 40 to 60 minutes at 350°.
Mix all ingredients well and form into balls or place in small plastic bowl to form. Remove to plate when serving. Surround with favorite crackers. Make several hours ahead of party.
Whisk together all ingredients except sugar and oil. Add the sugar by the spoonful and continue whisking. Slowly whisk in the oil by the spoonful, stopping when the dressing has reached the desired consistency and taste.
Combine all ingredients, except pecans, in large mixing bowl. Beat at low speed for 30 seconds and medium speed for 2 minutes. Stir in pecans. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes or until loaf tests done. Cool for 10 minutes before removing from pan.
Heat pineapple, juice of lemon and sugar. Dissolve gelatin in cold water 5 minutes; add to hot mixture. When cool, add grated cheese and whipped cream. Pour in greased mold. Cut in squares to serve.
In large bowl, dissolve sugar and yeast in warm water. Let stand 5 minutes. Stir in 2 3/4 cups flour, salt and oil. Mix to form a soft ball.
Heat oven to 350°. Combine milk and bread crumbs in a large bowl and allow to soak for 5 minutes. Add remaining ingredients and stir until well blended. Pour into a buttered 9 x 13 x 2-inch baking pan. Bake for 45 minutes, until firm in center and a golden brown. Cool in the pan and cut into squares. May be served plain or with a sauce as a dessert. Serves 8 to 10.
Cook noodles. Add the rest of the ingredients. Sprinkle cheese on top. Bake at 325° for 40 minutes. Serves 5 to 6.
In a large baking dish, combine all of the ingredients. Stir until blended. Bake, uncovered, at 350° for 45 to 60 minutes or until heated through.
Beat eggs until light and foamy. Add sugar, vegetable oil, zucchini and vanilla. Mix lightly but well. Combine flour, salt, soda, powder and cinnamon. Add to mixture. Stir well. Add the chocolate chips. Pour into two 9 x 5 x 3-inch loaf pans (pans should be greased and floured). Bake at 350° for 1 hour.
Melt butter; add flour and salt; blend. Add broth, giblets and eggs. Cook until thick, stir constantly. (I add a dash of black pepper.)
Combine flour, sugar, baking powder and salt in a mixing bowl. Cut in shortening until mixture is coarse. Add eggs, orange juice and orange peel; stir to blend. Then combine confectioners sugar, nuts and cocoa in a small bowl. Stir in butter that's melted. Spread 3/4 in a greased 8-inch pan. Sprinkle half of crumb mix over batter. Spread on 1 cup batter and sprinkle with remaining crumb mix. Cover with batter. Bake at 350° for 35 to 40 minutes. Cool. Spread with orange glaze.
Roll steak in flour. In heavy kettle, add oil and brown both sides of steak. Add tomato paste, water, onion soup mix, caraway seed and bay leaves. Cook slowly until fork-tender. Good in crock-pot.
In large saucepan, boil onions in salt water. Drain and set aside. In same pan, melt butter. Blend in flour and salt until smooth. Add milk all at once. Cook and stir over medium heat until thick. Stir in cloves, parsley and onions. Stir until gently heated.
Cook carrots until tender, then drain. Mix well with bell pepper and onion. Combine soup, Wesson oil, vinegar, salt, pepper, mustard and Worcestershire sauce, then pour mixture over carrots, bell pepper and onion. Refrigerate.
Wash and slice chicken into small slices; stir-fry in 1 tablespoon oil until done. Add 3 teaspoons soy sauce; stir well and set aside. In another pan, stir-fry cabbage in remaining oil until limp. Add 2 tablespoons of soy sauce and 1/2 package of seasoning mix which comes with the Ramen noodles. Stir well and set aside.
Add juice to milk and stir until thick. Add berries and extract. Fold in whipped cream. Pour into shell and chill.
Peel carrots and boil until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Beat eggs and add to carrot mixture. Blend well and add softened butter. Blend well. Pour mixture into a 9 x 13 dish. Bake at 350° for 1 hour or until golden brown. Sprinkle with powdered sugar.
Boil macaroni according to package directions. Arrange in alternate layers in buttered 12 x 7 x 2-inch baking dish the macaroni, cheese, butter, salt and pepper. Pour 2 cups milk mixed with beaten eggs over all. Sprinkle with paprika. Bake until golden brown in 350° oven (about 40 minutes).
Mix graham cracker crumbs, butter and regular sugar. Push together into pie pan and bake for 8 minutes at 350°. Cool crust.
Drain and rinse black beans. Mash beans with a fork. Blend in yogurt, chilies, chili powder, salt and pepper. Chill and serve.
Mix cake mix, butter and one egg. Press into a 13 x 9 x 2-inch pan. Mix cream cheese, powdered sugar (can use 2/3 of box of sugar) and 2 eggs. Pour over layer in pan. Sprinkle chopped pecans on top. Bake 30 to 35 minutes at 350°. Cool and cut.
Combine cream cheese, sugar and almond until smooth (add 2 tablespoons milk if necessary), then add nuts and raisins. Serve with apple slices.
In 9 x 13-inch baking pan, place 2 filets wrapped in foil. Bake at 350° for 20 minutes. Squeeze lemon over fish. Salt lightly and brush with melted butter. Broil with foil open for 10 to 15 minutes. Yields 2 servings.
In a bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
Cut chicken in 1-inch squares. Saute onion and green pepper in 2 tablespoons hot oil in large skillet, stirring until tender-crisp; remove to dish and set aside. In same skillet, heat remaining 2 tablespoons oil until hot. Add chicken and stir-fry over high heat until chicken cooks through, 5 to 7 minutes.
With sharp knife, carefully peel onion and trim root end, leaving it intact. Standing onion on its root end, cut parallel slices at 1/4-inch intervals into, but not through, onion, stopping about 1/2 above root end. Rotate onion 90°; cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onion intact. Coat microwave-safe pie plate with vegetable cooking spray. Place onion, root end down in center of pie plate. Drizzle with margarine and season with salt and pepper to taste. Cover with waxed paper and microwave at High 3 minutes. Baste with cooking liquid and rotate dish. Cover and microwave on High for 3 to 4 minutes longer or until onion spreads open into a "flower." Sprinkle with pecans.
Grease tube or Bundt pan well. Place 1/3 of the biscuits in pan. Mix remaining ingredients and cover first layer of biscuits with half of the mixture. Place the next 1/3 of the biscuits and top with remaining nut mixture. Place last 1/3 of the biscuits on top and bake 45 to 55 minutes at 300° or until dark golden brown. Immediately invert onto serving platter and cool slightly before serving by "pulling apart" with fingers.
Mix all dry ingredients together. Add 6 cups water. Let mixture come to a boil and then boil 5 minutes. Cool several hours. Take mixture and, with an electric mixer, add Cool Whip. Fold in mandarin oranges. Keep chilled.
Melt butter or oleo. Combine cornflakes and seasonings. Roll potatoes in oleo and then in cornflakes. Arrange in a 1 1/2-quart greased baking dish. Bake at 400° for 50 minutes or until tender.
Simmer for 5 minutes the jello, crushed pineapple and juice. Cool and add cottage cheese and Cool Whip.