HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into blender put the first four ingredients. Blend well. Pour into large plastic bowl. Add broth, vinegar, olive oil, salt, pepper and Tabasco to taste. Stir well. Now add the remaining ingredients. Chill overnight or at least 4 hours; stir again before serving. This improves with age. Serves 8.
Combine all ingredients in a 1-quart glass measure. Stir well. Cover with wax paper. Microwave on High 4 to 6 minutes, stirring with a wire whisk after 3 minutes. Serve with pork or beef. Yields 1 1/3 cups (about 15 calories per tablespoon).
In a large bowl toss potatoes, 1/2 cup cheese, 1/8 teaspoon onion salt and 1/4 teaspoon of pepper. Press into bottom and up the sides of greased 1 quart baking dish. Bake at 350° for 20 minutes.
Cook pasta according to package. Omit any salt, drain the tomatoes and reserve 1 teaspoon of the oil. Chop 2 tablespoons tomatoes. Save the rest for another use. Combine orzo, tomatoes, red pepper, green onions, parsley and olives; toss lightly.
In a large pot, simmer chicken, sliced onion, salt and pepper for 2 hours, until chicken is tender. Remove chicken from broth. Strain broth and cool chicken. Cut up chicken into bite sizes, discarding skin and bones.
Melt margarine in baking dish.	Place selected fruit in dish. Mix flour,	sugar and milk together. Pour on top of fruit. Bake at 350° for about 40 minutes.
Brown together ground beef, salt and chopped onion. Add tomato soup, enchilada sauce and water and simmer. Remove 3/4 of meat mixture from the pan. Place over top of remaining mixture 3 corn tortillas (uncooked). Add layer of meat. Put 1/4 pound grated cheese on top. Add layer of meat. Put 3 corn tortillas on top. Add another layer of meat. Add 1/4 pound of cheese. Place lid on pan and let simmer. Makes 6 portions.
Start oven at 375°. Grease a 5 x 9 x 2 1/2-inch pan. Soak bread in water; chop onion and parsley fine. Mash soaked bread with fork; add meat and rest of ingredients, except butter, tomato sauce and oregano. Mix well and place in pan; shape into a loaf. Dot with butter. Bake for 30 minutes. Pour tomato sauce over meat; sprinkle with oregano and bake 20 minutes more.
Soften ingredients. Blend and add cut-up shrimp. Serve with chips or crackers.
Mix together. Put in baking dish. Crumble crackers or potato chips on top. Bake at 350° for 30 minutes.
Melt chocolate with oleo over low heat; gradually blend in milk. Mix sugar, flour and salt; beat in eggs and vanilla gradually. Blend in chocolate mixture. Pour into shell. Mix coconut and pecans and sprinkle over filling. Bake at 325° for 45 minutes or until top is puffed. Cool at least 4 hours before serving.
Heat milk to a simmer. In a bowl, mix together sugar, flour and cocoa. Stir into milk, mixing well. Use a whip to remove the lumps. Stir constantly until gravy thickens; add butter and vanilla. Serve over biscuits or toast.
Put water in large kettle and bring to a boil. Pack cabbage in hot jars. Add salt, sugar and vinegar to each packed jar of cabbage. Pour hot water over packed jars. Don't pack too tight! Take air bubbles out by running a table knife around inside of jar after you pour hot water in packed jars. Clean top of jar well. Seal.
Combine the first 4 ingredients. Add the remaining ingredients. Mix well. Flour a clean surface. Pour batter on floured surface and a little flour at a time on batter. Knead well; let rise double in bulk. Oil or grease a pan. Make into rolls; let rise double in bulk. Bake at 350° for 10 or 15 minutes, until brown as you like.
Bring margarine, water and cocoa to a boil. Mix dry ingredients; pour cocoa mixture over dry ingredients. Add buttermilk, eggs, and vanilla. Pour into large 11 inch x 17 inch jelly roll pan. Bake at 350° for 20 to 25 minutes.
Remove skin from potatoes and mash. Cook bacon until crisp; crumble. Discard all but 1/2 teaspoon drippings in pan. Chop celery and onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat. Simmer 10 minutes. Stir in sour cream and bacon. Ladle soup into bowls and shred cheese on top.
Cream butter, sugar and flour. Add eggs and beat well. Add vanilla and salt. Mix in can of milk. Sprinkle grated nutmeg on top. Pour in well-greased 9-inch pie pan. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean.
Put all ingredients except nuts in large bowl and beat well. Fold in nuts. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated oven at 350° for 55 to 65 minutes. Do not overbake. Toothpick inserted in middle of loaf will come out clean when bread is done. Cool and store overnight before cutting. Makes 1 loaf.
To make filling: At least 1 hour before using, beat pudding mix and milk according to package directions. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour, until mixture is of spreading consistency.
Heat oven to 375°. Mix about half of the cake mix (dry), peanut butter, butter, water and eggs in a large bowl until smooth. Stir in remaining cake mix. Shape dough into 1-inch balls. Roll balls in peanuts. Place about 3-inches apart on ungreased cookie sheet. Press thumb deeply in center of each ball. Bake 8 to 10 minutes or until set. Cool. Fill thumbprints with jelly. Makes about 6 dozen cookies.
Bake cake in 9 x 12-inch cake pan by directions on box. Cook in 350° oven until done. Punch holes in cake and let cool. Mix remaining ingredients and pour over cake.
Pour boiling water over rice and herbs. Place rice in a 2-quart casserole. Add soup, mushrooms with liquid, water and seasonings. Mix and let stand. Saut onions in oil until glossy and add to casserole. Brown meat in frying pan and add to rice mixture. Can refrigerate overnight. When ready to bake, two hours at 325°. Serves 4 to 6.
Mix sugar and cornstarch and add water. Cook until transparent; add Jell-O and red food coloring. Let cool. Pour over fresh berries in pie shell. Put Cool Whip on when ready to eat. Delicious!!!
Mix first five ingredients until it is a crumb mixture. Cook dates, water and sugar until thick. In a greased 9 x 13-inch baking pan spread 3/4 of crumb mixture; pat down. Spread date filling on top. Sprinkle rest of crumb mixture on top. Bake 30 minutes at 350°. Cut into squares. Roll in powdered sugar.
In medium bowl, combine chicken, 1 cup cheese, chilies and onion. In bottom of 3-quart oblong baking dish, spread 1/2 can enchilada sauce; set aside.
Preheat electric skillet to 300°. Melt shortening. Break vermicelli into small pieces and saute until lightly browned, stirring occasionally. Add beef and cook until meat loses red color. Stir in salt, pepper, garlic salt, onion, celery, green pepper and drained corn. Add tomatoes and water. Stir gently. Set temperature at 200°, with the vent closed. Cook 35 minutes. Place slices of cheese on top. Cover and cook 5 minutes or until cheese melts. Serves 4. May be doubled easily.
Melt and stir the marshmallows and chocolate bars until smooth. Fold in the Cool Whip. Pour into a baked pie shell, graham cracker crust or chocolate crumb crust. Refrigerate.
Grind cranberries, oranges, and lemon, mix well and add sugar. Mix again and store in refrigator.
Brown meat and onion. Drain. Add 1/2 of catsup and 1/2 of grated cheese. Add all other ingredients. Put in large Pyrex bowl and bake at 300° about 1 hour. Top with remaining catsup and cheese.
Cut peppers into thin strips. Cook with sliced celery in margarine for 2 minutes. Add chicken broth. Blend cornstarch with cold water and soy sauce. Gradually stir into broth. Add onion soup mix. Cook and stir until mixture thickens and bubbles. Add chicken, mushrooms and bean sprouts. Heat. Serve with rice or noodles.
Preheat oven to 400°. Measure oatmeal into bowl. Stir in melted margarine and mix well. Stir in eggs and sweetener, then add flour, baking powder and salt, alternating with the combined milk and vanilla. Add raisins. Drop onto cookie sheet from level teaspoon and bake until golden brown, about 10 to 15 minutes.
Cook and stir onions and green pepper in butter until onions are tender. Add clams, cheese, catsup and Worcestershire sauce; cook, stirring constantly, until cheese is melted. Makes about 2 cups.
Mix toasted wheat germ, onion, basil and garlic powder into melted butter. Combine stock base and flour; gradually add wine and half and half. Stir until smooth. Add 1 tablespoon of this sauce to wheat germ mixture and set remainder aside. Place chicken breast on a board, cover with waxed paper and flatten with a mallet. Place equal amount of wheat germ stuffing in center of each chicken breast. Roll breasts around stuffing. Fasten with picks. Brown chicken and place in a baking dish. Pour sauce over chicken. Bake at 400° for 45 to 50 minutes.
Mix lemon juice and whipped condensed milk; set aside. Prepare Dream Whip according to package. Fold in whipped condensed milk mixture, fold in blueberries. Pour into crumb crust, chill. Serves 6 to 8.
Cut rhubarb into 1/2-inch pieces. Add flour, sugar and salt; mix together. Put into 8-inch pie crust. Dot with butter. Place top crust on and crimp edges. Bake at 375° for 45 to 50 minutes.
Combine corn syrup and sugar in saucepan. Heat until mixture begins to boil, stirring frequently. Remove from heat. Stir in peanut butter until mixture is smooth. Put corn flakes in large bowl. Pour mixture over flakes and stir. Let cool. Roll into balls.
Layer in a casserole dish ingredients in above order. Salt and pepper each layer to taste. Bake 1 1/2 to 2 hours at 350° to 375°.
Stick toothpicks into marshmallows and place them into freezer while preparing sauce. In double boiler, melt caramels, butter and Eagle Brand milk. Dip marshmallows into sauce and roll into Rice Krispies.
Saute vegetables in margarine. Blend in flour and salt and cook until bubbly. Stir in tomatoes, shrimp and sherry. Bring to a boil. Simmer covered for 10 minutes. Stir in 1/2 cup cheese, eggs and rice. Pour in 2 quart casserole. Sprinkle with remaining cheese. Bake at 375° for 25-35 minutes or microwave for 5-7 minutes.
Mix milk, Tang and sour cream. Pour into pie crusts. Spread Cool Whip on top of pies.
Dump fruit into greased cake pan. Crumble dry cake mix over fruit. Cover top completely with butter. Nuts, raisins, coconut, etc. may be added to fruit. Serve as a cobbler with cream, whipped cream or ice cream.
Place shredded cabbage in a 4-quart casserole. Pour milk over, sprinkle with bread crumbs and dot with margarine. Cover; bake at 350° for 30 minutes. Uncover. Bake another 30 minutes, until bread is brown and cabbage is tender.
Brown meat and onion; drain. Add taco seasoning. In a casserole dish, layer as follows: meat, beans (do not drain), rice (do not drain) and cheese. Top with crushed chips. Bake at 350° until cheese melts.
Mix all ingredients together. Salt and pepper to taste. Add Miracle Whip if needed. Save 1 egg. Slice and garnish top. Sprinkle with paprika.
Combine sugar, wine, water, cloves, cinnamon and lemon in a saucepan large enough to hold plums. Bring ingredients to a boil and cook, uncovered, for 5 minutes. Add plums and bring mixture to a boil; lower heat and simmer the plums for 10 to 20 minutes, depending on their ripeness, until they are tender but still hold their shape. Some plums will be cooked before others. Remove cooked fruit. Then, when all are cooked, return all the plums to the syrup.
Preheat oven to 425°. In medium bowl, combine condensed milk, water, salt and vanilla. Add eggs; mix well. Pour into pie shell. Sprinkle with nutmeg. Bake 10 minutes; reduce heat to 300° and bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool coconut. Add 1 cup coconut to filling.
Mix melted oleo, rice, salt and onion flakes. Stir in soup and water; mix. Place in baking dish. Arrange chicken on top. Bake 1 hour at 350°.
Mix all ingredients but wax and chips and roll in little balls. Melt in double boiler, paraffin wax and chocolate chips. Dip balls in chocolate.
Cook chicken; take off bone and cut into pieces. Place in 9 x 13 bowl or pan. Spread Veg-All on top of chicken. In pan, mix and bring to boil 2 cups of chicken broth and soup. Pour over Veg-All and chicken.
Mix all ingredients well. Pour into greased 9 x 13-inch pan. Bake at 350° until top is golden. Let stand 10 minutes. Cut in squares and serve.
Cut Mandarin orange in half. Cut whole strawberries in quarters. Mix all ingredients and refrigerate several hours before serving.
Slip skins from grapes. Heat pulp to boiling; simmer a few minutes. Press through sieve to remove seeds. Add skins and sugar, mixed with flour, salt and lemon peel. Fill 9-inch pastry-lined pan. Distribute butter over grapes. Adjust top crust on pie; seal and flute edge. Sprinkle with sugar. Bake at 450° for 10 minutes, then at 350° for about 30 minutes.
Combine cake mix, eggs, rum flavoring, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut. Pour into greased and floured 15 x 10-inch pan. Bake at 350° for 30 to 35 minutes. Cool 10 minutes; remove from pan. Cool on rack. Cut into three 10 x 5-inch pieces. Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple and reserved juice; stir to blend. Fold in whipped topping. Place 1 cake layer on plate; spread with some of the topping mixture. Top with half the remaining pineapple. Repeat layers, ending with cake. Frost cake with remaining topping mixture. Cover with rest of coconut.
Brown bacon and add diced vegetables. Boil your rice. Add rice to cooked vegetables, then add soy sauce to taste.
Put short ribs in soup pot. Cover ribs with water. Bring to boil (do not skim top). Reduce heat and add remaining ingredients. Cover with lid and simmer 2 1/2 to 3 hours. Cook barley separately. Drain. Cool, then add to soup.
Cook noodles as directed on package; drain. Line bottom of large baking dish with noodles. Add a layer of Mozzarella cheese, then add a layer of cottage cheese mixture,* then add a layer of spaghetti sauce. Repeat and sprinkle with Parmesan cheese. Bake for 45 minutes at 375°.
Spread crescent rolls on large ungreased cookie sheet. Bake at 350° for 10 minutes. Cool
Cook spinach according to package directions. Drain well. Set aside. Saute onion, celery and pepper in margarine until tender. Mix together the soup, cheese, garlic powder and 3/4 cup stuffing mix. Stir in onion mixture and spinach. Pour mixture into a lightly greased baking dish. Sprinkle remaining stuffing mix over top and bake at 350° for 15 to 20 minutes or until bubbly.
Mix beans and onion together. Add salsa and cheese to your liking. Bake in small casserole dish at 350° until heated. Serve with tortilla chips.
Wash squash well; cover with cold water. Bring to boil and boil rapidly for 20 minutes, or until squash is tender. Mix all other ingredients. Cut squash in the center the long way. Scoop out seeds and pulp; add to bread crumb mixture. Salt and pepper squash shells lightly. Stuff with bread crumb stuffing; place on greased baking sheet. Bake at 400° for 15 minutes, or until brown.
Fry rice in cooking oil until brown. Add chopped onion and green pepper. Fry about 1 minute. Grind cumin and garlic in a spice grinder. Add ground spices, tomato sauce and chicken broth along with 2 1/2 cups boiling water. When all is boiling, cover and lower heat to simmer. Do not stir after this point. Cook until tender. Add peas for color.
Brown hamburg, green pepper and onion together and drain. Put into casserole. Add the rest of the ingredients. Bake 30 minutes at 450°, covered.
Combine suet, boiling water, brown sugar, molasses, soda, salt and enough flour to mix together. Add raisins, citron, currants, lemon peel and allspice. Place in greased 1-pound coffee cans. Steam over boiling water for about 1 hour. Test with a toothpick. Serve with hard sauce.
Preheat oven to 350 degrees and grease a 9 x 13 cake pan.
Put first four ingredients in refrigerator overnight. Just before serving toss with Miracle Whip, sugar (Equal) and vinegar.
Saute carrots, celery and onion in small amount of chicken gravy; mix with chicken, remaining vegetables, seasonings and enough gravy to fill bottom of pie crust. Put top crust on and tuck edges under and flute. Cut steam holes. Bake at 450° for 20 to 30 minutes or until lightly browned and inside mixture is bubbly. Heat any leftover gravy on low heat, stirring constantly, until bubbling. Spoon over pieces of pie.
Cook chicken by boiling. When done, cut into pieces and put in casserole dish. Prepare stuffing mix as directed. When done, add rice to it and put it all in the casserole dish with chicken. Add pimentos; mix. Pour mushroom soup over and mix a little. Put cover on and bake at 350° for 25 to 30 minutes.
Boil potatoes in salt water. Peel and slice in large bowl. Dice celery and onion in with potatoes. Slice bacon and fry bacon until crisp.
Cook broccoli according to directions; drain and add 1/2 teaspoon salt. Combine ham and broccoli. Put a layer of cracker crumbs in the bottom of greased casserole. Place broccoli on top. Pour soup, water and 1/2 stick melted butter over. Place 1/2 pound sliced Velveeta cheese on top and a thin layer of cracker crumbs. Pour 1/4 stick butter over top. Bake at 350° for 20 to 25 minutes.
Brown hamburger meat and drain completely. Add soups and water, and bring to a hard boil. Remove from heat. Add sour cream; stir completely. Boil egg noodles while browning meat. Drain and add hamburger mixture, stir. Serve with salad and garlic bread.
Combine 1/2 cup brown sugar, 1/4 cup butter, milk, flour and 1/2 teaspoon rum extract. Cook over low heat until mixture boils. Pour into a lightly greased 10 x 7 x 1 1/2-inch baking pan. Sprinkle pecans over sugar mixture. Roll dough on a lightly floured surface to measure a 14 x 12-inch rectangle. Brush dough with 1 tablespoon melted butter. Mix remaining brown sugar and 1/2 teaspoon rum extract. Sprinkle over dough. Roll dough tightly in a jellyroll fashion, beginning at the long side, being careful to keep to 14-inch in length. Cut roll into 12 slices. Place in prepared pan. Brush top with remaining butter. Cover and let rise in a warm place (85°) free from drafts, 45 minutes or until doubled in bulk. Bake at 350° for 25 to 30 minutes. Turn rolls onto serving tray immediately. Yields 12 rolls.
Cut brownies in to 1/2-inch cubes. Layer in a 3-quart serving bowl: 1/2 of the brownies, 1 cup of the strawberries, 1 sliced banana and 1 tub of the Cool Whip. Repeat layers. Refrigerate until ready to serve. Makes 16 servings.
Combine undrained pineapple with dry pudding. Add marshmallows and Cool Whip. Mix until well blended. Add nuts and/or coconut, if desired.
Peel, core and chop tomatoes. In a 6 to 8 quart pan, combine ingredients and bring to a boil. Reduce heat; boil gently, uncovered, 30 minutes, stirring occasionally. Spoon into hot jars, leaving headspace at the top. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner 15 minutes. Makes 5 to 6 pint jars of salsa.
Cook spaghetti; drain. Add other ingredients except cheese. Pour in casserole and cover with cheese. Bake at 350° for 30 minutes.
Cream margarine, sugar and peanut butter. Add vanilla and eggs, beating well. Sift flour, salt and baking powder. Add alternately with milk to the mixture. Bake in tins lined with bake cups for 25 to 30 minutes. Frost with cream cheese or chocolate frosting. Makes about 2 dozen cupcakes.
Mix well. You may need a little milk to mix ingredients together well. Form into 1 1/2 to 2-inch meatballs and place on a baking sheet. Bake at 350° for 20 to 25 minutes.
Combine oats, sugar, flour and salt; mix well.	Stir in remaining ingredients. Drop by teaspoon (1/2 full) 3-inches apart onto aluminum foil lined cookie sheet. Bake at 350° for 6 to	8 minutes or	until edges are brown.	Cool completely before removing from cookie sheet. Yield: 6 1/2 dozen.
Mix Cool Whip, sour cream and cottage cheese. Drain fruit cocktail and add to mixture. Nuts may be added. Chill for at least 2 hours.
Combine. Pour this mixture over meatballs. Cover with foil and bake at 350° for 1 hour and 15 minutes.
You must beat for 15 minutes. When crust has cooled, top with above filling, then top with 3 sliced bananas. Spread over the bananas, 1 large can crushed pineapple (drained). Then cover with Cool Whip.
Scald milk; stir in sugar, salt and margarine and cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and 3 cups flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Stir batter down. Beat in raisins. Turn into 2 greased 1-quart casseroles. Round bakeproof bowls are fine. Bake in moderate oven (350°) for about 40 to 45 minutes.
Cook noodles according to package directions and drain. Return noodles to saucepan, or put in warm chafing dish or electric skillet to finish at the table. Fold in butter until melted. Pour in whipping cream and sprinkle with Parmesan cheese. Fold and stir until cream is partially absorbed and cheese is melted. Just before serving, add salt, pepper and nutmeg if desired. Makes 2 servings.
Blend flour, sugar, and salt. Cut in shortening. Beat egg, blend in vinegar, add cold water. Sprinkle this over flour and shortening mixture, a tablespoon at a time. Toss with fork to mix. Roll on floured surface. Bake at 400 degrees.
You will need 1 small paint brush and 1 baking rack covered with wax paper.
Layer first 6 ingredients on bottom half of bun; top with remaining bun half and wrap in foil. Bake at 350° for 20 minutes or until sandwich is thoroughly heated. Makes 1 serving.
Beat together sugar, eggs, oleo and milk until well blended. Stir in bread crumbs. Add pineapple. Pour in greased 2-quart casserole. Bake 1 hour at 350°.
Mix all ingredients together with hands. Put in casserole dish. Spread catsup over top. Bake at 325° for 1 hour.
Crush graham crackers and add 1/4 cup powdered sugar and butter. Mix and press in bottom of 9x13 dish. Whip the lucky whip, vanilla and milk. Add cream cheese and powdered sugar. Pour mixture on top of crust. Top with cherry pie filling. Chill and cut into squares.
In small mixing bowl, beat cheese and sugar until fluffy. Add peanut butter; beat well. Gradually beat in milk. Fold in Cool Whip and add peanuts. Pour into graham cracker pie shell. Freeze until firm.
Mix corn, eggs and half of butter. Pour into casserole. Spread cracker crumbs on top of mixture. Pour remaining butter over top of crumbs. Bake at 350° for 1 hour.
Place kielbasa in a 3-quart casserole. Add the pineapple, salsa and brown sugar. Bake at 350° for 30 minutes.
Drain juices off peaches and pears; cut up into small chunks. Add pineapple chunks with juice to the lemon instant pudding. Mix in the peaches and pears. Add the sliced banana just before serving.
Prepare and cook corn; heat oven to 350°. Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat; stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Combine cracker crumbs and the 1 tablespoon melted butter. Sprinkle evenly over corn mixture. Bake uncovered 30 to 35 minutes. (For cheese scalloped corn, fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture.) Serves 4.
Brown hamburger. Boil vegetables in 1/2 cup water for 10 minutes. Combine soup, vegetables and hamburger and top with bread crumbs. Bake at 350° for 40 to 45 minutes. Do not drain vegetables.
Cream shortening. Add sugar and egg; beat well. Add molasses; stir until blended. Add sifted dry ingredients alternately with buttermilk. Beat well. Drop rounded teaspoonfuls on greased cookie sheets 2-inches apart. Sprinkle sugar on top, if desired. Bake in 350° oven for 12 to 15 minutes.
Mix together and pour into ice cream freezer. Freeze according to instructions on ice cream freezer, usually 30 minutes to 1 hour.
Mix dry jello with Cool Whip, then add cottage cheese and fruit. Set in refrigerator for several hours before serving.