HumbleIntelligence/food-ner-1-Million huggingface dataset:
For a special bath time treat, mix up some shaving cream bath paints. The kids will love creating silly pictures on the tube and tiles during bath time. The clean up is simple, just wipe off the water and send paint down the drain. Squirt shaving cream dollops into each section of a muffin tin. Add a couple of drops of food coloring to each section and mix together with a spoon. Place the tin where kids can reach it while in the bathtub. Let them dip their fingers, hands or sponges into the paints and create pictures on the wall and tub. When bathtime is over, be sure to rinse away the paint.
Heat 7-Up. Add jello and cream cheese; mix well. Add other ingredients. Chill well.
Combine first	4 ingredients; set aside. Beat margarine, Karo syrup, Crisco shortening, 1 cup of the granulated sugar and the egg until fluffy. Add the dry ingredients and the ginger. Mix well. Roll into balls and roll in the remaining 1/4 cup of sugar and the cinnamon. Bake at 350° for 15 minutes or lightly browned.
Add salt, pepper and flour to cutlets. Brown in butter and remove from pan. Add mushrooms, broth and wine. Heat to boiling and boil 1 or 2 minutes. Return chicken to skillet. Heat to boiling. Cover and reduce heat. Simmer 30 minutes. Thicken sauce with flour to desired consistency. Serve over rice or pasta.
Saute lobster meat in butter for 7 to 8 minutes. In saucepan, combine potatoes, onion and water. Boil until tender. Add heated milk and lobster meat. Season with salt and pepper. Serve hot. Serves 2.
Melt margarine in an oblong cake pan. Add flour and nuts, then press into crust (use more flour, if needed). Bake crust for 15 minutes at 350° or until lightly browned. Cool.
Heat oven to 450°. Combine ingredients, except cheese and chips. Pile lightly in pan and sprinkle with cheese and chips. Bake until heated through, about 10 minutes. Nice for ladies luncheon. Serves 6 to 8.
Cream sugars and shortening until fluffy. Add eggs and beat well. Fold in vanilla. Blend in flour, salt and baking powder. Fold in coconut, raisins, nuts and zucchini. Pour batter in lightly greased 10 x 15-inch pan. Bake at 350° for 30 to 40 minutes or until cake tests done. May be frosted with cream cheese frosting or served plain.
In a large bowl of an electric mixer, cream the butter and brown sugar until smooth. Add egg and vanilla and beat well. Stir in the dates and let the mixture stand 5 minutes to soften dates. Then beat at a high speed for 3 minutes or until very light brown and creamy.
Cut up chicken. Wash and pat dry. In a bowl, add lemon juice, cinnamon, salt and pepper to taste. Add chicken and coat well with mixture. In a large frying pan, heat butter and oil together and brown chicken. Remove chicken pieces to a platter. Keep warm. Peel and chop tomatoes. Add tomatoes, tomato paste and a cup of water to frying pan containing the butter and oil. Stir and cook tomatoes until very soft. Return chicken to pan. Cover with sauce. Cover and cook on low heat until chicken is ready to fall off the bone. May be served with rice.
Melt peanut butter, chocolate chips and butter. Pour over Chex cereal and nuts. Stir well. Sprinkle with powdered sugar. Store in airtight container.
In a colander, drain peas very well. Place drained peas in a medium bowl. Add onions, crumbled eggs and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento.
Combine all ingredients except ribs; mix well. Place ribs in a shallow dish. Cover with marinade and refrigerate for 24 hours, turning meat occasionally. Place several presoaked hickory chips on hot coals. Remove ribs from marinade and place approximately 6 inches above coals. Close hood of grill. Cook over low heat, brushing occasionally with marinade. Serves 6.
Drain one can of Veg-All and 1/2 of second can. Combine all ingredients in casserole dish.
Combine sugar, margarine and milk in heavy pan. Bring to full, rolling boil, stirring constantly, to prevent scorching. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended.
Put butter, milk, sugar and salt in a pan over medium heat. Bring to a boil. Boil for 5 minutes, stirring continually. Remove from heat. Add remaining ingredients. Stir to mix. Beat with a spoon for 1 minute. Marshmallows should be melted. Pour into a greased 8 x 8-inch pan. Cool and cut. Makes about 2 pounds.
Preheat oven to 375°. Pat chicken dry with paper towels. Place in roasting pan in oven. Roast 40 minutes or until about 3/4 done. Remove from oven. Combine mustard, jam and lemon juice in small bowl. Blend well. Brush mustard mixture on both sides of chicken. Bake, skin side up, about 10 to 15 minutes more or until golden brown. Serve hot or cold. Remaining sauce can be used for dipping. Great for picnic! Serves 6 to 8.
Cream together margarine and sugar. Add eggs and flour alternately (1 egg and 1/2 cup flour), mixing well after each. Add flavoring. Beat well 2 to 3 minutes on medium/high. Pour into greased cake pan. Bake at 350° for 50 to 55 minutes.
Cook rice following package directions, omitting butter. Add Parmesan cheese, mix well. Grease a 12-inch pizza pan or two 9-inch pie pans. Firmly press hot rice mixture on the bottom and 1/2 inch up sides of the pan to form crust. Bake at 450° for 12 minutes.
Mix well and form into eggs. Set in refrigerator until set. Dip in melted chocolate.
Mix all ingredients. Bake at 350° for 1 1/2 hours. Put barbecue sauce over the top before baking.
Dice potatoes; add bread cubes, onion, pepper and pimentos. Toss together and season to taste. Add cheese. Put in large greased baking pan. Pour melted butter (or oleo) over top. Sprinkle corn flake crumbs over top. Pour milk around sides of pan until halfway up. Bake 1 hour at 350°. Serves 12.
Mix together first 6 ingredients in double boiler. Cook until thickened. Cool. When mixture is cool, mix with Cool Whip. Mix with remaining ingredients. Chill 24 hours. Can use other canned fruits (chunked or fruit cocktail).
In a skillet, combine sugar, water, syrup and salt and stir occasionally. Boil slow until candy thermometer reaches hard crack. Remove from heat and add butter, vanilla and peanuts. Stir well and continue cooking for about 5 minutes. Remove from heat and stir in baking soda. Stir well and pour on cookie sheet (slightly buttered). Crack into pieces.
Place undrained pineapple, sugar and cornstarch in pan. Bring to a boil, stirring constantly. Cool 10 minutes. Mix dry jello and drained cherries. Combine all ingredients and pour into pie shells. Chill overnight. Serve with whipped cream.
Boil spinach according to package instructions. Drain well. Break the cream cheese into drained spinach. Add butter and mix. Grease a 9 x 9-inch dish. Break up artichoke hearts to cover bottom of dish. Pour in spinach mixture. Sprinkle with bread crumbs. Bake at 350° for 20 to 25 minutes until bubbly. Serves 8.
Wash and dry lettuce. Bread the chicken with egg and crumbs. Place in skillet and cook thoroughly. Crush the cloves of garlic and mix with olive oil, lemon juice, Worcestershire sauce and mustard. When dressing is completely mixed, add the lettuce and toss with Parmesan cheese. Top with sliced chicken and croutons.
Mix all ingredients together. Bake at 375° for 9 to 11 minutes. Don't grease pans.
Scrub potatoes, then dry well. Cut into finger width lengths and put in a bowl. Toss potatoes with rosemary and oil to coat well. Lay	on foil on cookie sheets and sprinkle with salt and pepper. Bake in a preheated 400° oven for 30 to 40 minutes or until browned and crispy.
First fry chops until browned. Add soup, seasonings and water; simmer, covered, for 45 minutes.
Boil water, add baby oil and baby bath, stir. Cut paper towel in half. Put half of paper towel into a large plastic container or a ziplock freezer bag, slowly pour water mixture over paper towel, remove cardboard tube and pull wipes from center of roll.
Peel and seed 2 large avocados. In a bowl, mash avocados with 2 tablespoons lime juice, 1 teaspoon salt, 1/4 cup minced onion, 1 diced small tomato and 1 can (4 ounce) diced green chiles. Mix all ingredients and chill. Serve as a dip with corn chips or as a salad on lettuce.
Preheat oven to 450°. Scrub potatoes well. Cut them lengthwise into 6 wedges the size of dill pickle spears and dry them on a paper towel.
Cut potatoes into cubes. Heat skillet with enough oil to coat bottom. Put potatoes in and sprinkle dressing on top. Stir until coated. Cook until potatoes are tender.
Mash the potato. Mix egg yolks, sugar, butter, salt, nutmeg, cinnamon and milk together well. Add (fold in) beaten egg whites. Pour into raw unbaked shell. Bake at 350° for 40 to 45 minutes.
Cook the macaroni until done. Drain water. Add the soup and margarine or butter. Mix well until butter melts.
Combine ingredients in order given and pour into pie shell. Bake 15 minutes at 425°. Reduce heat to 350° and bake an additional 35 minutes or until knife inserted in middle comes out clean.
Place strawberries in medium bowl. Sprinkle with sugar. Let berries thaw, then slice. Butter and flour two 9 x 5 loaf pans. Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Blend oil and eggs into strawberries. Add to flour mixture. Stir in pecans. Put into dry ingredients. Bake at 350° for 45 to 50 minutes.
Combine softened cream cheese with potatoes. Mix well until blended. Add remaining ingredients. Place in 1-quart casserole dish. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
In a large bowl, combine the Ricotta cheese, 1 cup Mozzarella cheese, the egg, spinach and oregano. In greased 13 x 9 x 2-inch baking dish, layer 1/2 cup sauce, 1/3 noodles and 1/2 cheese mixture; repeat. Top with remaining sauce. Sprinkle 1/2 cup remaining Mozzarella cheese over. Pour water around edges. Cover tightly with aluminum foil. (There is no need to cook noodles ahead of time.) Bake at 350° for 1 hour and 15 minutes, or until bubbly. Let stand for 15 minutes before serving. Freezes well.
Mix all ingredients and cook over low heat about 4 hours or until thick. May use slow cooker.
Cook squash and mash them. Beat egg; add other ingredients and mix together. Brown 3 slices of bread. Crumb over casserole. Cook 1 hour at 350°.
Put pie filling in bottom of 13 x 9-inch pan. In bowl, combine sugar, cinnamon, flour, nutmeg, oats and salt. Add margarine. Mix up and spread on top of apple filling. Bake at 375° for about 35 to 40 minutes.
In a bowl, put flour, salt, baking powder, soda and corn meal. Mix together and add egg, oil and enough buttermilk to blend into a pourable but thick batter. Spoon onto a hot griddle that has oil or bacon drippings already hot. Turn over when top surface is full of holes.
Beat eggs. Add sugar and milk. Pour into dish; sprinkle with nutmeg. Bake at 325° for about 20 minutes.
Boil chicken and remove bone and skin. Mix together soup and next 5 ingredients and 1/2 cup of the cheese. Grease a 13 x 9 x 2-inch dish and line bottom with 1/2 cup of crushed chips. Mix chicken with soup mixture and pour on top of crushed chips. Bake at 350° for 30 to 45 minutes. Top with remaining chips and cheese. Return to oven until cheese is melted.
Mix lemon juice with condensed milk. Have cream cheese at room temperature. Mix cheese with condensed milk to which lemon juice has been added. Beat with mixer until smooth. Add Cool Whip. Fold into mixture. Pour into pie shell. Blueberry or cherry pie filling can be added on top of pie.
Mix sugar, flour and beaten eggs; add all other ingredients. If	you like meringue, save egg whites; if not, top with Cool Whip when ready to serve. Bake at 400° for 40 to 45 minutes.
In large skillet, cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients. Heat until bubbly. Pour into an ungreased 2-quart casserole dish and bake at 350° for 45 minutes.
Mix well. Place in 9 x 13-inch pan. Bake 1 hour at 315°.
Combine all ingredients except nuts and flavorings. Use a large heavy kettle. Stir only until sugar is dissolved. Turn heat low and continue cooking until soft ball is formed in cold water or until it reaches 235° on candy thermometer. The candy gradually browns. Remove from heat. Stir in nuts and flavorings. Beat until slightly thickened and pour into 8-inch square greased pan.
Combine all ingredients. Mix until well blended. Place tuna mixture on toast round; broil for 2 to 3 minutes. Yields 3 dozen canapes.
Form into a loaf. Pour ketchup over, wrap in aluminum foil. Bake 1 hour at 350°.
Combine flour, oats, brown sugar, butter and cinnamon; place half the crumb mixture in a 9-inch square pan. Add rhubarb and strawberries. Combine sugar, cornstarch, water and vanilla; cook until thick and clear. Pour over rhubarb and strawberries. Cover with remaining crumb mixture. Bake at 350° for 1 hour. Serve warm or cold with whipped cream or ice cream.
Add yeast cake to warm milk and water; let stand until foamy. Make a soft dough by adding remainder of ingredients. Work down and put in icebox until next day. Make out a few rolls each day until all is used. Bake at 375° until done.
Mix together and beat with mixer. In unbaked pie shell, fill with half of the filling and half of the crumb mixture.
Brown ground beef and onion together, drain. Add sour cream, chopped onion, Worcestershire sauce and garlic powder. Simmer on low heat for about 10 minutes. Spoon mixture onto English muffin halves, sprinkle with cheddar cheese and broil until cheese melts.
Melt butter. Add eggs, sugars and vanilla. Mix well. Add dry ingredients. Knead with hands. Use small ice cream scoop to drop on sprayed pan. Bake 8 to 10 minutes at 350°. Makes 10 dozen.
Boil and debone 2 to 3 pound fryer. Chop meat. Set aside. Cook 1 box wild rice. Set aside. In skillet or Dutch oven, melt 1 cup margarine (may be reduced some). Add 1/2 cup flour. Add 3 cups broth (or milk) slowly with mushrooms, onions and chicken. Mix well. Add rice. Mix well. Pour into buttered casserole dish. Cook 30 to 40 minutes at 350°.
Mix together cheeses, pepper and salt. Spread one puff pastry sheet with butter. Spread with cheese mixture. Place second pastry sheet on top. Mash together ends of pastry. With rolling pin, roll out to 1/4 inch thickness, about 15 by 15 inches. Cut across in 1 inch wide ribbons. Cut in half again. Twist each piece (or not). Bake in a preheated 425 degree oven for 3 to 5 minutes or until puffed and lightly browned.
Mix all together and put in pie dish. Bake at 350° for 45 minutes to 1 hour.
Put apples in an 8-inch square microwaveproof baking dish. Mix remaining ingredients and crumble over top of apples. Cover with waxed paper and cook on High for 8 to 10 minutes in microwave. Serve warm or cold.
Chop all vegetables. Add 1/2 cup salt and let soak overnight. Drain and rinse. Rinse and drain again.
Heat oven to 350°. Grease oblong pan (13 x 9 x 2-inch). Mix all ingredients; spread in pan. Bake until golden brown, about 25 to 35 minutes. Cut into pieces, about 2 x 1-inch. Makes 4 dozen appetizers.
Preheat oven to 400°. Bake potatoes and allow to fully cool. Remove skin and cut potatoes into 1/2-inch cubes. Set aside.
Place all ingredients in a 2-quart casserole dish and top with remaining onion rings. Bake for 30 to 45 minutes at 325°.
Boil potatoes (peeled). Cool and grate. Mix melted butter with soup, sour cream, onion, garlic powder, salt and pepper. Layer potatoes, then cheese and sauce twice, ending with sauce on top. Sprinkle with corn flake crumbs. Bake 45 minutes at 350°.
Melt butter and stir in stuffing. Line casserole with half of stuffing mix. Combine all other ingredients. Spoon into casserole. Top with remaining stuffing. Bake 30 minutes at 350°.
Combine all except vanilla in heavy skillet. Boil over low heat until thick and waxy. Remove from heat. Add vanilla and beat until thick enough to spread.
Grate the 2 cheeses and mix, divide in half, beat eggs, add milk, flour, salt and pepper. Grease 9 x 12-inch pan. Spread 1/2 of cheese in pan. Spread green chilies over the cheese. Add remaining cheese. Pour in the eggs, milk, flour mixture over all. Bake for about 1 hour at 325°. Cut in squares to serve. Great as a snack or for breakfast.
Scoop out the insides of the zucchini to leave a 1/4 to 1/2-inch of rim. Chop innards into small bits and cook in margarine with onions, garlic, salt and pepper until onions are soft. Drain excess liquid. Combine with flour, cheeses, parsley and beaten eggs. Fry hamburger; drain and add to the vegetable and cheese filling. Fill zucchini and dust top with paprika. Place in a 9 x 13 pan. Bake at 375° for 30 minutes.
Put graham crackers on bottom. Mix pudding and Cool Whip and layer with graham crackers, ending with graham crackers and ice it.
Saute green pepper in butter 1 minute. Mix all ingredients except crabmeat, then gently stir into crabmeat. Put in individual shells or baking dish. Spread 1 tablespoon of mayonnaise over each shell. Sprinkle on paprika. Bake at 350° until top browns and makes bubbles.
In a large mixing bowl beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 X 9 X 2 inch dish. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 13 - 15 servings.
Place potatoes and onion in enough water to cover potatoes. Add salt. Bring to a boil, then lower heat and simmer until potatoes are just done. Do not drain. Add bouillon cubes and simmer for 5 minutes. Add milk and cheese. Continue to simmer until cheese is melted. Add pepper and remove from heat.
Heat oven to 350°. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with cream cheese to within 1/4-inch of edges; top with spinach leaves. Starting at shortest side, roll up each rectangle; press edges to seal. Cut side down on ungreased cookie sheet. Bake at 350° for 12 to 18 minutes or until golden brown. Remove immediately. Garnish as desired. Serve warm. Makes 16 appetizers.
Plug hole in the bottom of (new) 8-inch clay flower pot with cookie. Crush cookies in food processor. Cream butter, cream cheese and powdered sugar. Set this aside. Mix pudding, milk and Cool Whip. Blend pudding mixture into cream cheese mixture. Layer this mixture and cookies in the flower pot. End with cookies. Refrigerate overnight. Before serving, plant silk flowers. Can add gummy worms; kids love it.
Peel and dice potatoes and onions. Put in large pan. I use a 6-quart pressure cooker. Add water and tomato puree. Start cooking while you lightly brown meat. Drain meat on paper towel. Add all ingredients in pan. If pressuring, cook for 15 to 20 minutes. If open pan, cook until vegetables are tender. May have to add a little more water while cooking. I serve with cornbread.
Boil sugar, syrup and water until a firm ball forms in cold water. Add 1/2 of the syrup to the stiffly beaten egg whites, pouring slowly and beating constantly. Cook remains of syrup until mixture forms a hard ball in cold water. Add slowly to the first mixture beating constantly. Beat until mixture begins to hold its shape. Add vanilla and walnuts. Turn into greased pan. When cool, cut into squares.
Halve chicken breasts and wrap each half in bacon. Cover the bottom of a greased 8 x 12-inch baking dish with chipped beef. Arrange chicken on top of this. Blend soup and sour cream and pour over chicken. Sprinkle with paprika. If preparing ahead, refrigerate at this point. Bake uncovered at 275° for 3 hours.
Mix flour, baking powder and salt. Cut in oleo until size of peas. Stir in nuts, coconut, dates and raisins, egg and brandy. Mix with wooden spoon or hand until dough forms. Chill 1 hour. Shape in 1-inch balls; place on greased cookie sheet. Flatten with fork. Bake at 350° for 15 minutes. Makes about 48.
Melt 6 Tbsp. butter and pour over crushed crackers. Slice onions thin and saute in remaining butter. Pour 1/2 the onions into a buttered 1 1/2 quart casserole. Cover with 1/2 of the cheese, then 1/2 of the buttered cracker crumbs. Repeat layers with remaining onions, cheese and crackers. Bake at 325° for 30 minutes.
Prepare jars and lids. Chop peaches and add lemon juice. Put into a 6 to 8-quart saucepan. Stir in pectin and bring mixture to a full boil over high heat, stirring constantly. Add entire amount of sugar, stirring to dissolve. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and remove foam. Ladle jelly into hot jars. Process 10 minutes. Allow to cool 12 to 24 hours. Check center of lid by pressing down for seal.
In a large kettle, put potatoes, celery, onion, parsley, 1 teaspoon of salt and enough water to cover them, plus some to make the soup as thin or thick as desired. Pepper to taste. Bring to a boil and simmer until potatoes are done. Add ham or sausage.
Heat oil. Add onion, green pepper, garlic, bacon and ground beef. Brown and drain fat. Add tomatoes, sugar, salt, pepper and chili powder. Cook (simmer) 1 hour. Add beans in the last 15 minutes. May add celery.
Beat the eggs and mix them with the milk and sugar. Heat until the mixture starts to thicken. Beat with a whisk and cool. Whip the cream until it thickens. Fold the cream and crushed pineapple into the custard. Pour the custard into a plastic container. Cover it and put in the freezer until firm.
Add all ingredients except cabbage, green beans and macaroni. Bring it all to a boil, lower heat and simmer for 20 to 25 minutes. Add cabbage, green beans and macaroni. Cook until tender. Sprinkle with Parmesan cheese.
Preheat oven at 350°. Place cooked spaghetti in buttered 13 x 9 x 2-inch baking dish. Cover noodles lightly with butter to prevent clumping. Season chicken breasts with salt and pepper; cook in large skillet with hot oil until brown, about 3 to 5 minutes to a side. Arrange on top of noodles. Add onion, pepper and garlic to skillet. Cook about 3 minutes. Add tomato sauce, Worcestershire sauce and oregano. Cook 1 minute. Pour over breasts and noodles. Sprinkle with Parmesan cheese. Cover and bake for 45 minutes, until chicken is tender.
Cook spinach as on package; drain and press out all the water. Add remaining ingredients and mix together. Let stand 20 to 30 minutes. Roll into balls with wet hands. Place on cookie sheets and freeze until hard, then store in bags. Bake at 350° for 15 to 20 minutes.
Combine onion, celery, green pepper, cheese, corn and green beans in a large bowl. Add soup and sour cream. Salt and pepper to taste. Spoon into 9 x 13-inch baking dish. Top with mixture of margarine and cracker crumbs. Bake at 350° for about 45 minutes.
Cook chicken breasts for 20 minutes in water which 1 teaspoon poultry seasoning and 1/2 teaspoon garlic salt have been added. Cube chicken. Mix soup, water and sour cream. Make Stove Top dressing by directions on package. Layer dressing, cubed chicken, soup mix. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes. Enjoy!
Make the batter in a blender, combining flour, eggs, milk, salt and a dash of pepper, 2 to 3 seconds on high. Turn off. Scrape sides of blender and blend another 40 seconds. Refrigerate at least 1 hour.
Soften bread in milk. Add meat, seasonings, eggs and onion. Blend thoroughly. Form into an oblong loaf. Bake at 350° for 30 to 45 minutes.
Cook Rice-A-Roni according to package directions. Cool completely. Add all the rest of the ingredients. Serves 10.
Mix cocoa, sugar, oleo and milk. Boil hard one minute. Remove from fire. Add peanut butter, oatmeal, vanilla, cherries and coconut. Mix well. Drop by teaspoon onto waxed paper.
Brown hamburger with onion in 10-inch skillet with lid. Drain fat off. Drain tomatoes into a 2 cup measuring cup, reserving juice. Chop up tomatoes and place them in a separate dish. Add water to juice to make 2 1/2 cups liquid. Add liquid, rice and taco seasoning to hamburger; stir. Bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir occasionally. Place chips on plate. Add hamburger mixture and top with cheese, lettuce, avocados, tomatoes and sour cream.
Boil brown sugar and butter for 5 minutes. Line pan with foil and cover with soda crackers. Pour the mixture over crackers and bake at 375° for 10 minutes. Cover with nuts and chocolate chips.