HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions until limp. Crush crackers. Place 1/2 crackers in casserole dish. Alternate layers of onion and cheese. Top with crackers. Bake for 30 minutes at 325°.
Beat first 5 ingredients together for 4 minutes. Stir in marshmallows and bake in Bundt pan 40 to 45 minutes at 350°. Cool cake 15 minutes on cake rack and remove from pan.
Mix together; pour into greased 9 x 13-inch pan. Chill. Cut into bars.
Clean & rip lettuce - dry. Add celery & spring onion - toss with dressing. Put on plates and garnish with oranges and nuts in cruet or container. Mix salad dressing and stir until the sugar is dissolved.
Cream butter, sugar and eggs. Add vanilla. Sift dry ingredients; add alternately with the sour cream. Pour 1/2 batter into well-greased tube pan, ten-inch size. Sprinkle 3/4 of the filling and the raisins onto the batter in the pan. Pour the remaining batter into the pan to cover the filling. Sprinkle the remaining filling on top and bake at 350° for 45 or 50 minutes.
Put the pasta in boiling water for 13 to 15 minutes; drain and set aside. Put the oil (or butter) in a pan with the mixed vegetables over low heat. Cover and let it simmer for 15 minutes (after 3 minutes add 3 tablespoons water and cover again). In a salad bowl, mix mayonnaise, salt and oregano with the tuna. Add the cooked pasta and vegetables. Sprinkle the sliced olives on top (if desired).
Preheat oven to 375°. Cover raisins with hot water. Simmer 10 minutes. Drain; reserve 1/2 cup raisin liquid. Sift flour with soda, salt and cinnamon. Gradually add sugar to shortening in mixing bowl. Cream until light and fluffy. Blend in eggs and vanilla; beat well. Stir in raisins and reserved raisin liquid. Add sifted dry ingredients, rolled oats and nuts; mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes, until golden. Yields 60 to 72 cookies.
Cook sugar, water and cornstarch until clear. Stir in jello. Pour over sliced peaches as soon as jello is dissolved. Put in crust. Cool. Top with lite Cool Whip. For strawberry, use fresh strawberries and strawberry jello.
Dissolve jello in water and add juice from pineapple. Let jell, then beat until frothy. Fold in crushed pineapple, cottage cheese, horseradish, salad dressing and nuts. Chill until firm and cut into squares.
Boil sugar and 4 cups water. Boil 12 cups water and tea bags. Place cinnamon, allspice, nutmeg and cloves in a bag and boil. Combine all these together and cool, then add the rest of ingredients. Makes 1 gallon. Heat to serve.
Cover and microwave onion, green peppers and margarine in a 1-quart casserole on High until tender, 3 to 4 minutes. Stir in barbecue sauce, ketchup and franks. Cover and microwave on High for 2 to 2 1/2 minutes. Stir. Cover and microwave until mixture boils. Spoon mixture onto buns on serving plate. Microwave, uncovered, until buns are hot.
Combine ingredients (except popcorn) in saucepan and cook to 270° (soft crack stage). Pour over popcorn and mix well. May be formed into balls or spread in 9 x 13-inch greased dish and cut into squares.
Saute butter and onion until onion is clear. Add rice and stir for about one minute. Put in casserole dish with remaining ingredients and 3/4 can of water. Cover and cook for 30 to 45 minutes at 375°, until there is no more water.
Saute onions in butter in bottom of large pot. Add potatoes, celery, water, salt and bouillon. Cover and simmer for 15 minutes. Stir in milk, turkey, corn, thyme and parsley. Heat through and serve.
Chop onion into small pieces. Lightly brown with margarine in soup pan. Add ham chunks, chilies, salt and pepper.
Scramble the eggs, adding milk, if desired. Add the chopped ham and diced onion; stir well. Melt the butter in a 12-inch frying pan over medium heat. Pour the egg mixture in the pan and let it cook until the eggs begin to set, about 3 to 5 minutes. Turn the eggs as neatly as you can; allow them to set and cook another 3 minutes. Divide into 6 servings. Serve on plain bread.
Combine pineapple and pudding. Fold and whip in a large bowl. Add other ingredients. Refrigerate. Serves 6.
Chop lettuce, tomato, onion and pepper. Mix in chips and Ranch Style beans. Top with cheese and dressing. Chill 1 hour.
Mix sugar, flour and milk in a bowl. Melt butter in baking dish. Pour mix in baking dish; do not stir. Add fruit, placing fruit on top of mixture; do not stir! Bake in oven at 325° for about 40 to 45 minutes.
Boil sliced squash in salted water until tender. Drain off water and mash. Add grated cheese and butter, leaving out enough cheese to go on top. Add beaten egg and milk. Add crushed crackers to mixture. Season with salt and pepper. Bake in shallow casserole at 350° until set and brown. Good!
Preheat oven to 350°. Press and mash the tofu. Mix with remaining ingredients in a medium bowl. Form into 1-inch balls. Bake on oiled baking sheet for about 30 minutes, turning occasionally until golden and crusty on the outside. These make a great sandwich served with sliced fresh tomato in pita pockets with a sauce made of plain yogurt and fresh dill. (Not a children's favorite!)
Cook sausage until browned; remove drippings. Combine ground beef, onions, green onions and bell pepper. Cook until browned. Add tomatoes, rice, water, salt, black pepper and red pepper. Cook until rice is tender.
Cook Rice-A-Roni as directed on package. Mix chicken, mushrooms, mushroom soup and sour cream with Rice-A-Roni. Pour into a 9 x 13-inch casserole dish. Bake at 350° for 30 minutes or until bubbly on top.
Combine all ingredients and toss lightly. Chill. Serve on salad greens. Makes 6 average servings.
Place pork chops in casserole dish. Salt and pepper to taste. Pour soup and water over chops and mix around with spoon. Slice potatoes and place them around chops. Cut up onion and place around potatoes and meat. Bake in 350° oven for 1 to 1 1/2 hours.
Sift flour, baking powder, soda and salt. Add buttermilk and mix lightly with a fork. Turn out on a floured board. Knead lightly 4 or 5 times and roll to 1/4 inch thick. Cut into pieces. Boil gently for 12 minutes. Do not uncover during cooking.
Mix cake by directions on box and bake in 9 x 13 x 2-inch pan. Remove from oven and punch cake full of holes while still warm. Pour a can of coconut cream over cake, then pour a can of Eagle Brand milk over the cake. Place cake in refrigerator until cool. After cake is cool, put large carton Cool Whip on top and sprinkle with coconut.
Put vegetables (with skins) through grinder. Mix together with salt and let stand overnight. Drain. Add remaining ingredients and cook 2 hours. Seal in sterilized jars. Makes 16 to 17 pints. (You may add more tomatoes, onions and peppers, if desired.)
Cream together butter and sugars, then add eggs and vanilla. Mix well. Mix soda, baking powder, salt, flour and oatmeal flour together. Add it to butter-sugar mix. Mix all together. Add chocolate and nuts. Bake in oven on cookie sheet (greased) at 350° for 8 to 10 minutes. (Drop dough on cookie sheet by teaspoonful size.) Done if when flipped over, bottom is slightly tan. Do not overbake.
Melt chocolate bits with paraffin in a double boiler. Mix melted butter with creamy peanut butter. Add vanilla and confectioners sugar a little at a time. Roll peanut mixture into small balls and use a long pronged fork to dip balls into melted chocolate just leaving the top exposed to look like a buckeye. Drain and place on wax paper to set.
Pick over lentils for stones and weed seeds. Rinse and add to water in a crock-pot or cooking pot. Add barley, celery, onion, potatoes, carrots, herbs and tomato paste. Simmer until tender. Add parsley and sugar substitute. Salt to taste.
Line a 9 x 13 pan with whole graham crackers, not broken. Mix together box of chocolate pudding and vanilla pudding with 3 cups of milk. When thickened, add 1 (9 ounce) container of Cool Whip into pudding. Pour 1/2 of pudding mixture over graham crackers. Next, line another layer of graham crackers on top of pudding mixture. Then pour the rest of pudding mixture over graham crackers. Finally put the last container of Cool Whip over the pudding mixture. Must chill for 4 hours.
Soften cream cheese and spread in a small baking dish about 1/4-inch thick. Chop artichoke and spread evenly over cheese. Drizzle margarine on top and sprinkle with Parmesan cheese. Cover with foil and bake 10 minutes. Serve with crackers.
Mix cake mix, 1 egg and melted butter. Press into greased 9x13 pan. Beat cream cheese, 2 eggs and powdered sugar. Beat 5 minutes and pour over crumbs. Bake 45 minutes at 350°. Cool completely and cut into squares.
Beat cream cheese, 1 tablespoon of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup of milk into bowl. Add pudding mix. Beat with wire whisk for 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate 4 hours until set. Store in refrigerator. Makes 8 servings.
Grease and flour a 9 x 13-inch or 2 round cake pans. Sift together the flour, sugar, cocoa and soda. Add mayonnaise, warm water and vanilla; mix well. Pour into pan or pans. Bake at 350° for 30 minutes. Cool; frost with your favorite frosting.
Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add milk alternately with vanilla wafer crumbs, beating well after each addition. Stir in pecans and coconut. Pour into well-greased and floured tube pan. Bake at 300° for 1 1/2 hours or until cake tests done. Cool in pan for several minutes. Invert onto serving plate. Yield: 16 servings.
Mix ground meat, eggs, cracker crumbs, milk and 1/4 cup diced onion. Add 1/2 of meat mixture to a baking pan and pat down.
Dissolve jello in boiling water. When cooled, add the cranberry jelly*, crushed pineapple and strawberries (do not drain fruits). Refrigerate.
Cream together the first 4 items. Add all others and beat well. Bake at 325° for 1 hour in floured and greased pan.
Cut vegetables; add garlic and marinate. Cover and refrigerate 3 days. Mix once or twice daily.
Mix and bake at 375° for 40 to 45 minutes. Makes 2 pies.
Mix cake mix, oil, nectar and sugar. Beat a little. Add 1 egg at a time. Grease pan with Wesson oil. Bake at 325° for about 1 hour.
Cream butter and sugar. Add eggs, one at a time. Stir in bananas. Add flour, soda, baking powder, pineapple and coconut. Pour into two loaf pans. Bake at 350° for 1 hour and 10 minutes.
In saucepan stir sugar, cornstarch and gelatin, stir in water until smooth. Bring to a boil, cook and stir for two minutes, or until thickened. Remove from heat. Stir in strawberries and set aside. In a mixing bowl combine milk and pudding mix. Beat on low speed for two minutes, set aside. Toss bananas with lemon juice, drain and set aside. Place half of cake cubes in a trifle bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least two hours. Garnish with the additional fruit, if desired.
Sift together dry ingredients into mixing bowl. Add butter, shortening, vanilla and 3/4 cup buttermilk. Beat for 2 minutes at medium speed on electric mixer. Add remaining buttermilk and egg whites. Beat 2 minutes more. Bake in two greased and floured 9 x 1 1/2-inch round pans at 350° for 25 to 30 minutes. Cool for 10 minutes. Remove from pans. Cool.
Boil and drain broccoli according to package directions. Melt garlic cheese and butter in microwave. Mix soup and onion in with cheese and butter mixture. Mix with drained broccoli. Bake at 350° for 35 minutes.
Combine margarine, sugar and white syrup and bring to rolling boil for 2 minutes. Add peanut butter and when cool, pour over Cap'n Crunch cereal and mix well. Drop by spoonful on wax paper.
Butter and flour a glass pie plate. Preheat oven at 275°. Beat egg whites, salt and cream of tartar until soft peaks form. Add 1 teaspoon vanilla and 1 cup sugar. Beat slowly until sugar is blended. Put in pie plate (try to form a mound with the filling, less on sides, more in middle). Bake for 1 hour at 275°.
Brown ground beef; add onions and peppers. Brown a little more, then add other ingredients, except beans and mushrooms. Cook slowly for 2 1/2 hours. Wash and slice mushrooms and add to mixture. Cook 1/2 hour longer. Add beans; cook until beans are hot. Cook spaghetti noodles with broccoli flowerets. Serve sauce on noodles with grated sharp cheese on top. Serve with crusty French bread and dill pickles.
Melt the butter; stir in flour, cheese and then milk until smooth. Stir constantly over low-medium heat until thickened (like a white sauce) or in a microwave. Slice potatoes fairly thin and place in a buttered baking dish. Toss with onion. Add the white sauce. Bake at 375° until tender and brown, about 1 hour. Serves 4 to 5, but is easily doubled or tripled.
Dice carrots, celery and onions. Cut potatoes into 1/2-inch pieces. Mince garlic. In 5-quart Dutch oven over medium high heat, in hot olive oil, cook vegetables until tender. Add garlic. Cook until brown. Stir in tomatoes, lentils, broth, potatoes and water. Over high heat, heat to boiling. Reduce to low and cover. Simmer for 50 minutes. Thinly slice escarole. Just before serving, stir into soup. Cook until wilted.
Cook broccoli by directions on box. Mix egg (beaten), soup, mayonnaise, onion, grated cheese and chopped broccoli; salt and pepper to taste. Take 1 stick of melted butter and mix together with 1 sleeve of crumbled soda crackers. Spread on top of casserole and cook 25 to 30 minutes in 350° oven.
Mix first 5 ingredients together; beat well. In a separate bowl mix last 3 ingredients together. Grease tube or Bundt pan. Place 1/2 batter into pan then add 1/2 sugar mixture; add remaining batter and top with remaining sugar mixture. Bake at 350° for 1 hour.
Mix together meat, oats and milk. Form into small meatballs. Brown in margarine and place in casserole. Mix together vinegar, sugar and sauce. Pour mixture over meatballs. Cover and bake at 350° for 30 to 45 minutes.
For each 1 serving pita pizza use 1 pita. Place on nonstick cookie sheet, flat. Cover pita with tomato slices. Sprinkle garlic and oregano on tomatoes. Add desired amount of ingredients; top with Mozzarella cheese and then with crumbled Feta cheese. Bake in 400° oven for approximately 20 minutes or until golden brown. Slice into 4 triangles. (Not in microwave; conventional oven only.)
Saute the onions in butter for 5 minutes and add the tomatoes, juice, tomato paste and water. Cook for 5 minutes, stirring constantly. Add the garlic, celery, bell pepper, parsley, thyme, bay leaf and cloves. Stir well. Add the shrimp and sausage and cook for 30 minutes, stirring frequently. Remove bay leaf and stir in rice. Season to taste. Gradually stir in chicken. Bake in buttered casserole at 350° for 30 minutes. Serves 10.
Mix pretzels, sugar and butter. Press into 9-inch pie plate and refrigerate. Mix condensed milk, strawberries and lime juice in large bowl until blended. Fold in whipped topping. Pour into crust. Freeze 6 hours or overnight. Let stand at room temperature for 15 minutes or until pie can be cut. Garnish with extra whipped topping.
Boil eggs for 10 minutes. Cut in half; take the yolks. Mix all ingredients together. Take a spoon; put mixture back into the egg whites.
Boil ham and water 3/4 to 1 hour on simmer. Add chicken broth and seasonings to ham and water along with chopped vegetables. Bring to a boil and then cook on low for about 45 minutes.
Cream oil, eggs and Sugar Twin. Add dry ingredients and beat. Add apples, nuts, raisins and dates. Bake in a Bundt pan at 350° for 40 minutes, or until done. After a day or two, put in refrigerator, as anything that doesn't have real sugar in it will mold quickly.
Combine sour cream, sugar and cinnamon. Chill. Serve with sliced apples or other fruit.
Bring milk and sugar to soft ball stage. In a warm bowl, combine peanut butter, Fluff and vanilla. Combine both mixtures. Mix well. Pour into buttered pan.
Beat cream cheese until smooth. Beat in rest of ingredients. Chill and serve with sliced fruit or graham crackers.
Melt butter in bottom of soup pot. Add onion, carrots and celery; saute over low heat until soft. Add flour and cornstarch, cooking until bubbly. Add stock with milk and make a smooth sauce. Next add the soda and cheese. Cook until cheese is melted, adding salt and pepper to taste. Add parsley a few minutes before serving.
Put undiluted mushroom soup in top of double boiler. Heat; add cheese. As cheese melts, stir into mushroom soup. In the meantime, melt butter in frying pan. Saute onions and peppers. When well sauteed, add to soup and cheese mixture. Stir well. Stir in sea leg pieces. Add Old Bay seasoning to taste. If too thick, add very small amount of hot water.
Brown ground meat. Drain off excess fat. In large gumbo pot, combine cooked meat and chili powder. While on medium heat, stir in beans, tomatoes and water (to taste). Bring to boil; reduce to simmer and cook for 30 minutes. Serve over crumbled crackers and top with warmed corn.
Brown rice in pan with butter; do not overcook. Add onions and green peppers. Mix cumin, garlic, salt and pepper in water thoroughly and add to rice. Then add stewed tomatoes and simmer until most of liquid is absorbed.
Dressing: My favorite is Julie's Royal Caesar's Dressing available at Safeway, produce department.
Melt caramels with cream. Add pecans. Stir until well mixed. Drop by spoonfuls on cookie sheet. Melt chocolate chips in double boiler. Spread over top of caramels.
Measure berries into bowl. Add mint; mix. Mix sugar into fruit; let stand 10 minutes. Add lemon juice to pectin in small bowl. Stir in fruit. Continue stirring 3 minutes. Ladle into hot, scalded containers. Cap tightly. Stand at room temperature for 24 hours, then freeze. Keeps in refrigerator up to 3 weeks.
Mix all ingredients well. Pour into a round Bundt pan. Bake at 350° for about 40 minutes.
Combine the first 10 ingredients; mix well. Form into patties; broil, fry or grill to desired doneness. Toast buns. Top each burger with a slice of tomato, avocado and dollop of sour cream. Serves 6.
In greased casserole dish, mix the first 4 ingredients. Lay chicken pieces on top. Bake at 375° for 1 hour.
Melt margarine and add cocoa. Add remaining ingredients and blend well. Bake in unbaked pie crust at 325° for 30 minutes.
Melt caramels with water and butter. Add peanuts. Melt chips and shortening. Divide in half and put half mixture in 8-inch buttered foil pan. Cool. Top with caramel mixture and then remaining half of chocolate mixture. Double recipe for 9 x 13-inch pan.
Heat oven to 400°. Trim and fringe fat, if any, from chicken. Arrange chicken breasts,	skin side up in a shallow, nonstick pan. Bake, uncovered, 20 to 25 minutes, until skin is crisp and well rendered of fat. Drain and dissolve melted fat in the pan. Combine remaining ingredients;	spoon over chicken breasts. Cover the pan loosely with foil.	Lower oven temperature to 350° and bake an additional 25 to 30 minutes, until chicken is done and sauce	is thick. Makes 8 servings, 215 calories each.
Cut slice from top of bread loaf; cut in bite-size pieces. Remove center of loaf and cut in bite-size pieces. Saute celery and onions in butter until tender. Add cheese and stir over low heat until melted. Stir in remaining ingredients thoroughly. Stir constantly. Spoon into bread shell. Serve with vegetables and bite-sized bread cubes. Makes 2 cups.
Blend first 3 ingredients until smooth and well mixed. Add crabmeat or imitation seafood. Serve with crackers or a veggie tray.
Stir together flour, pudding mix and baking powder. Combine eggs, milk and margarine. Add to dry ingredients; mix well. Spread in a greased 8 x 8 x2-inch dish. Drain peaches, reserving 1/3 cup liquid. Chop peaches and sprinkle on top of batter. Beat together the cream cheese, 1/2 cup sugar and reserved peach liquid. Pour on top of peaches. Combine 1 tablespoon sugar and cinnamon. Sprinkle over all. Bake at 350° for 45 minutes. Cool.
Heat oven to 375°. Using a wooden spoon, blend cream cheese, egg, sugar and salt. Carefully fold in chocolate chips; set aside. Combine dry ingredients in bowl and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake papers 3/4 full. Drop 1 heaping tablespoonful cream cheese mixture into center of each. Bake for 35 to 40 minutes.
Place margarine in bowl to soften to room temperature. Stir in the rest of the ingredients. Shape into balls and roll in powdered sugar. May be placed in refrigerator to firm, if desired.
Mix together and bake at 350° for 15 minutes, stirring halfway through cooking time. Serve warm with raw vegetables or crackers.
Grate potatoes; drain very well. Pat dry. Measure 3 cups grated potatoes and combine with onion, eggs, flour, salt, nutmeg and pepper. In a large skillet, slowly heat oil (1/8-inch deep) until very hot, but not smoking.
Boil water, Jell-O and cream cheese together. Remove from heat and beat with mixer until cheese melts. Add ice cubes. Beat whipping cream with mixer until firm. Add Equal and almond extract. Continue beating. Pour into dish and chill until firmly set.
Mix first 3 ingredients in saucepan on medium-high heat until it comes to a boil. Cook to soft ball stage and remove from heat. (Soft ball stage is when a drop of mixture forms a soft ball when dropped into a cup of cool water.) Add peanut butter and flavoring. Mix well. Pour mixture into a buttered pan. Cool and cut into squares.
Brown hamburger meat in skillet. Layer 3 times in casserole dish in this order: Doritos, enchilada sauce, meat, corn, beans and water. Pour soups (do not add water) over top. Cook, uncovered, at 350° for 30 minutes, then add grated cheese and return to oven until cheese has melted.
Beat eggs. Then mix in next five ingredients. Stir in nuts and pour into 9-inch pie shell. Bake in 400° oven for 15 minutes. Reduce oven temperature to 350° and bake 30 to 35 minutes. Should be less set in center than edge.
Drain vegetables (corn, beans, peas and pimento). Mix and toss lightly with onion, green peppers and place in casserole. Combine salt, pepper, vinegar and oil in small saucepan. Heat over medium-low heat until boiling, stirring frequently. Heat 2 minutes. Pour over vegetables. Refrigerate and serve after 24 hours. Great for large gatherings.
Remove seeds from all peppers; run peppers through blender until all juiced. Slowly boil peppers, vinegar, and sugar 10 minutes. Remove from heat, add pectin. Boil hard for 1 minute. May also add green food coloring. Pour into clean sterilized jars and cook in water bath for 5 minutes. Makes 5 1/2 pints.
Grease large skillet with butter. Add tomato paste and cheese to hamburger. When cheese is melted, add cooked corn and peas (these should be cooked dry). Pour cooked rice in last. If mixture is dry, add liquid from vegetables.
Combine dry ingredients and scallions; mix oil and buttermilk well. Slowly add liquid until it forms a ball. Remove dough; knead 3 or 4 minutes until smooth. Form into 2 round loaves. Bake at 350° for 40 minutes.
Cook sausage in skillet until color changes, but do not brown. Drain. In a 9 x 14 x 2-inch baking dish, place bread in bottom. Sprinkle meat on bread, then cover with cheese. Combine eggs and milk; pour over cheese. Cover and refrigerate overnight. In the morning, bake for 25 to 30 minutes in a 350° oven until set and light brown.
Roll chicken in flour, brown in butter; set aside. Mix soup, seasonings, water and drippings into pot. Cook and stir to a boil. Spread Minute Rice into 1 1/2-quart casserole. Pour all but 1/2 cup soup mixture over rice and stir to moisten. Top with chicken and rest of soup mixture. Bake, uncovered at 375° for 30 minutes or until chicken is tender. Makes 4 servings.
Brown beef and onion together. Add other ingredients; cook until done. Best to simmer on low for about 30 minutes.
Saute onion and margarine until tender. Add hot dogs; brown lightly. Reduce heat; add soup, cheese and water. Cook over low heat until well blended and cheese is melted. Stir in pasta which has been cooked according to package directions. Serves 6.