HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all fruit. Mix the fruit juices with 2 packages pudding and Tang. Pour over fruit. Top with coconut.
Mix all ingredients. Put in 9 x 13 sprayed dish. Bake at 350° for 50 to 60 minutes.
Mix ingredients together and dot with butter. Bake until a knife inserted in middle comes out clean at 350°, 45 to 60 minutes.
In large cooking pot, simmer oil, onion, carrot and tofu about 10 minutes. Add granulated garlic for 1 minute. I then drain and rinse beans. Add beans, diced tomatoes, tomato juice and water to pot. Increase heat to medium and bring to boil. Add spices and reduce heat and let simmer 45 minutes. Add miso and tamari sauce. Let simmer another 10 to 15 minutes. Makes 4 to 6 servings. Bon Appetite!
Peel and slice apples;	place in salt water to prevent discoloration. Combine remaining	ingredients in a 12-quart stockpot. Cook over medium heat	until thickened, stirring constantly. Cook for 2 to 3 minutes longer; drain apples. Add to syrup. Bring to boil; cook for 1 minute. Spoon apples into hot sterilized jars leaving 1-inch headspace. Seal with 2 piece lids. Process in boiling water bath for 25 minutes. Yield: 6 to 7 quarts.
Combine mayonnaise, sugar and vinegar. Pour over combined cauliflower, broccoli, grapes and 2 cheeses. Allow to sit in refrigerator 2 to 4 hours before serving.
Wash fruit and place in baked pie shell. Boil sugar, water and cornstarch until thick. Add jello; pour over fruit. Refrigerate. Top with Cool Whip.
Wash apples and core; chop into small pieces, leaving on the skins for color. Add lemon juice, celery, mayo and yogurt. Sprinkle on finely chopped cashews and mix thoroughly. Refrigerate before serving. Serves 6.
Combine sour cream, lemon, salt and paprika and let marinate overnight. Roll chicken breasts in bread crumbs. Drizzle with 1/4 cup margarine. Cook 3/4 hour at 350°. Drizzle last 1/4 cup margarine. Bake another 1/4 hour.
Dip ravioli in egg, then bread crumbs. Deep fry in 1-inch of heated oil at 350° until golden brown, about 1 minute. Sprinkle with grated cheese and serve. May serve with spaghetti sauce on side for dipping. Makes 20 ravioli.
Bake one Brownie Mix according to directions on the package, or use your own favorite brownie recipe. As soon as you remove brownies from the oven, carefully spread marshmallow creme on the top, immediately frost with peanut butter, chocolate chips and Rice Krispies mixture.
Cook chicken in salt water and remove from bone. Cook spaghetti in chicken broth. Saute celery, bell pepper and onion. Add can of mushrooms and cream of mushroom soup. Mix with drained spaghetti. Place in baking dish. Put grated cheese on top. Bake at 350° about 10 minutes just until hot.
Cook Minute rice about 10 minutes. Add all other ingredients and cook in oven at 350° for 30 to 40 minutes.
Cook pilaf mix according to directions; cool. Drain garbanzos. Process all in food processor until smooth. Correct seasoning. Use in pita sandwiches with sliced tomatoes, sprouts, cucumber, cheese and dressing.
Mix bananas, orange juice, lemon juice, sugar and water. Stir mixture thoroughly and freeze in refrigerator trays. When ready to serve, fill large glasses about 1/3 full of frozen mixture, then finish filling them with cold 7-Up or ginger ale. This makes about 35 glasses.
Place bouillon cubes in water. Bring to a boil. add vegetables. Simmer for 12 minutes until tender. In another saucepan melt butter and blend in flour. Cook 1 min. Add milk and stir until thickens, approximately 10 min over low heat. Cut cheese into small chunks and melt in milk. Add vegetables and bouillon then simmer.
Dissolve gelatin in water. Mix egg yolks, milk, sugar and salt and cook in top of double boiler until it coats the spoon but not any longer. Add gelatin and cool. Beat egg whites until stiff and add sugar gradually. Fold custard into egg whites. Add vanilla. Fold in nuts, saving a few to sprinkle on top. Pour into cooked, cooled pie shell. Refrigerate.
Melt butter, brown sugar and milk. Bring to a boil for 2 minutes, stirring constantly. Add vanilla and powdered sugar, beating until thick enough to spread.
Cream together shortening and sugar. Add 2 beaten egg yolks and vanilla. Mix well and add flour and baking powder. Spread in a 9 x 9-inch pan that has been sprayed with Pam or other cooking spray. Press firmly. Beat 2 egg whites until stiff. Stir in the brown sugar and nuts and spread over mixture. Bake 30 minutes at 350°. Cool before cutting in squares.
Combine syrup, margarine and sugar in saucepan. Bring to a boil. Boil gently for 5 minutes, uncovered, stirring occasionally. Cool slightly. Place pecans in pie shell. Mix eggs, vanilla and salt in a bowl. Gradually stir in cooled syrup mixture. Pour over pecans and the pie shell. Place in preheated 375° oven. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack. Serves 8.
Quarter and boil potatoes. Mash with onion, salt and pepper. Stir in diced eggs, mustard and mayonnaise to taste.
Cook potatoes until tender. Melt 3 tablespoons of margarine in a large skillet. Add onions and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until translucent. Increase heat to medium and cook 5 to 7 minutes longer, stirring occasionally, until golden. Drain potatoes, reserving 1 cup cooking water and return to pot. Add reserved cooking water, remaining margarine, the salt and pepper. Mash smooth with potato masher. Stir in onions and parsley.
Split cake layer into two layers. Prepare pudding as directed, except using 1 cup milk. Fold in whipped topping. Spread bottom layer with pudding mixture; top with remaining layer. Spread top with hot fudge topping. Chill. Preparation time: 15 minutes plus cooling.
Combine cheeses, sherry, curry and salt; blend well. Stir in chutney; chill. Turn into dish; top with chives. Serve with choice of crackers as a dip.
Place one package frozen vegetables in a cup of boiling water with 1/2 teaspoon salt. Boil just enough to thaw; drain. Place in buttered 9 x 13-inch casserole. Blend together chicken and celery soups. Put half the butter, half the onions and half the soup on top of vegetables. Proceed with second package and place remaining soup, onion and butter on top. Place can of onion rings on top. Bake at 325° for 1 hour, or put in microwave for 20 minutes on Medium heat. Serves 8.
Cook butter or margarine and syrup for 1 minute. Add peanut butter and powdered sugar. Place crackers one layer at a time and mixture between each layer.
Put sausages in skillet and cover with water. Simmer until done and drain. Put rest of ingredients into a crock-pot. Add sausages. This can be served over spaghetti so cut sausages in chunks or can be served in a bun as a sandwich with sausages sliced. Cover in crock-pot and cook on low for 4 hours. Increase to high and cook 1 hour more.
Brown chicken and place in casserole pan which has been greased. Mix remaining ingredients and pour over chicken. Bake at 275° for 2 1/2 or 3 hours, covered. Uncover the last 15 minutes and garnish with slivered almonds. Serve with rice.
Combine cake mix, oil and water. Stir until moistened. Add eggs and stir until blended. Let stand while spreading pie filling in bottom of Tupperware 3-quart casserole with cone inserted. Pour in cake mix. Microwave cake 14 minutes on 100% power or until cake begins to shrink away from sides of casserole. Let stand for 20 minutes, then invert on serving plate. You have a cherry topped chocolate cake. Recipe can be used with apple pie filling and carrot cake mix (or spice cake mix). Also German chocolate cake mix with coconut pecan frosting for a self frosted German chocolate cake.
Mix dry ingredients. Add eggs, pumpkin and lemon juice. Mix well and pour onto a greased and floured jelly roll pan. Sprinkle pecans over top of mixture. Bake 15 minutes at 375°.
Cook the chicken. Remove from bone and cut it up. Dry bread in a slow oven, then cube. Make gravy (medium thick) using the chicken broth. Spray 9 x 13-inch pan.
Chop cabbage coarsely. Cut potatoes in 1-inch pieces. Saute chopped onion and garlic in the oil. Add all of the other ingredients. Cook slowly, until done. (More water may be added as necessary.)
Blend together flour, salt, sugar and shortening. Add buttermilk and mix well. Dissolve yeast in warm water; stir into batter. Store in refrigerator for at least 2 hours or overnight. Cut into biscuits and let rise. Bake in preheated oven at 400° for 15 minutes, or until brown.
Boil chicken until tender. Remove bones from chicken and cut or shred into small pieces. Chop finely the hard-boiled eggs and add to chicken. Peel and slice apples, cut into small pieces, then put apples and desired amount of pickle relish and blend finely. Add apples and relish to chicken mixture. Mix in enough Miracle Whip, stirring along, until you get the right consistency. Serve on lettuce or use for chicken salad sandwiches.
Beat margarine in a large bowl for 30 seconds. Add 1 1/4 cups sugar and vanilla. Beat until fluffy. Add eggs; beat well.
Brown ground beef in a skillet; drain. In large bowl, mix browned beef, corn, Miracle Whip, chili powder and salsa. Stir until mixed well. In baking dish, layer meat, chips and cheese for 2 layers. Bake at 350° for 20 minutes.
Pack cabbage tightly into quart jars. Add salt and red pepper. Pour tap water over until full. Seal and set aside to sour.
Mix and put into unbaked pie shell. Cover with crust. Bake at 425° for 10 minutes; reduce to 325° and bake for 45 minutes.
Mix cream cheese and pimento cheese together thoroughly. Add a good dash or two of Accent. Add beef jerky and as much green onions as you like for your taste (I chop both the jerky and green onions real fine). I usually use about 1/2 jar of jerky and one bunch of green onions if the onions are not very big. Wrap and chill.
Rinse chicken thoroughly with cold water and place in pot with 6 quarts water and salt. Bring to a boil, uncovered. Prepare vegetables: Peel onions and carrots. Wash and cut celery. After 1 hour, skim top foam off chicken stock and discard. Add onions and celery. Cover. Continue to simmer for 3 hours. Stir gently about once every hour (keep covered). Add tomato sauce. One hour later, add carrots. Simmer carrots for one more hour or until tender (uncovered).
Cook macaroni as directed on package; drain. Brown ground beef; drain fat. Combine all ingredients except French fried onion rings. Pour half the mixture into a greased 2-quart casserole. Top with 1/2 can onions. Pour remaining macaroni mixture over onions. Cover and bake at 350° for 30 minutes. Uncover; top with remaining onions and bake 5 minutes longer. Makes 4 to 6 servings.
In large bowl, layer brownie pieces, mousse and Cool Whip. Top with Hersey bar pieces. Recipe can be doubled or tripled for party size.
Place the cottage cheese in a blender and process until smooth; set aside. Spray the inside of a medium skillet with nonstick vegetable cooking spray and place over high heat. Add the chicken and saute, stirring for 5 minutes. Add the stock and cook for 2 minutes, stirring often. Add the milk and 1/3 cup of the blended cottage cheese to the skillet (refrigerate remaining cottage cheese for another use). Cook, stirring for 3 minutes, or until the sauce begins to thicken, then add fettuccine and continue cooking until the sauce is the desired thickness.
Mix all ingredients in heavy saucepan and boil hard for 10 minutes, stirring constantly. Remove from heat and dip apples. Makes about 20 medium sized apples.
Combine ingredients in this order; egg, sugar, oranges, flour, nuts, soda and salt with electric mixer, adding enough reserved syrup to thin batter to pouring consistency. Bake in a greased and floured 8 x 8-inch pan at 350° until browned on top.
Beat eggs; add fruit, nuts and all dry ingredients which have been sifted together. Add vanilla. Bake in tube pan at 325° for 1 1/4 to 1 1/2 hours.
Take hard leaves from artichoke and chop remaining leaves. Prepare dip and mix with chopped artichoke. Serve with vegetable assortment.
Heat pineapple to boiling point. Add sugar. Add orange jello, dissolve and cool. Add 2 cups buttermilk. Top with Cool Whip and nuts. Refrigerate until set.
Mix first 3 ingredients and pat in 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Beat cream cheese; add egg. Add sugar and beat with electric mixer. Fold in Cool Whip and spread over crust.
In medium bowl, combine oil, ReaLemon brand, vinegar, sugar, Worcestershire and garlic powder; pour over tuna. Cover; marinate in refrigerator for 1 hour. Stir in remaining ingredients, except pita bread. Serve in pita bread. Refrigerate leftovers. Makes 4 sandwiches.
In a mixing bowl, stir all ingredients, except the green chilies and cheese. Pour 1/2 the batter into a greased 2-quart baking dish. Spread chilies and cheese over batter. Pour remaining batter over all. Bake at 375° for about 45 minutes or until set. Serve with spoon. Serves 6 to 8.
Cut the apples in quarters; spread the peanut butter on the apples. Sprinkle raisins on top.
Arrange chicken cutlets in baking dish, sprinkling them with garlic and onion powder. On first layer, spread marmalade. Arrange second layer, sprinkle with garlic and onion powder and spread with marmalade. Mix wine with orange juice and pour over cutlets. Bake in a 350° oven for 45 to 50 minutes.
Preheat oven to 350°. Mix all together on ungreased cookie sheet. Crisscross with fork dipped in water. Bake 10 to 12 minutes.
Mix sugar, flour and cocoa then egg yolks and milk. Thicken on top of stove in saucepan. Add butter and vanilla; pour into 9-inch baked pie crust. Beat the egg whites. Add a dash of cream of tartar and 1/4 teaspoon sugar. Cover with meringue. Bake in 350° oven until golden brown. Enjoy.
Dissolve yeast in warm water in large bowl. Stir in remaining ingredients, except flours. Stir in rye flour. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic. (Dough will be soft.) Spray a large bowl with nonstick cooking spray. Place dough in bowl and turn greased side up. Cover and let rise in warm place about 1 1/4 hours or until double.
Cream the oleo and sugar well. Add eggs. Stir in flavorings and sour cream. Add flour, soda and salt. Blend well. Add nuts. Chill, if soft. Heat oven to 375°. Drop by spoonfuls on greased sheet and bake about 10 minutes or until done. Frost with Maple Butter Glaze.
Mix dry ingredients together. Make a well. Add remaining ingredients. Mix with hands until dough is smooth and forms a ball. If dough is sticky, add more flour. Take small amounts of dough (the size of a walnut) and roll into balls (flour hands to prevent sticking). Place on greased cookie sheet; bake at 375° until light brown, about 12 to 15 minutes. Makes approximately 4 dozen. Frost with a Confectioners Sugar Icing.
Preheat oven to 350°. Grease a 2-quart casserole. In saucepan, gradually add cornmeal, butter and salt into boiling water. Cook over low heat, stirring constantly, until thick. Remove from heat. Beat egg yolk with milk; gradually stir into cornmeal mixture. Mix flour with sugar and baking powder. Add to cornmeal mixture; beat until well blended. Fold in egg whites. Bake 45 minutes or until golden brown. Spoon from casserole and serve hot with butter.
Combine potatoes, 1/2 cup of butter, onions, soup, sour cream and cheese. Crush cornflakes and stir in remaining butter. Sprinkle over mixture. Bake at 350° for 50 minutes.
Sift together flour, sugar and soda. Chop in shortening. Add buttermilk and yeast. Stir well. Keep covered in refrigerator at least 1 hour or better. Will keep 1 week. Flour hands. Pinch off enough dough to roll into biscuits. Place on greased pan and let rise 1 or 2 hours. Bake in preheated oven at 425° for 10 to 15 minutes or until brown.
Heat 4 cups water. Dissolve cheese and marshmallows in water with electric mixer. Add dry Jell-O. After it has cooled some, add pineapple, coconut and pecans. Stir and put in refrigerator until firmly set.
Place hash brown patties in a single layer in a greased 9 x 13 inch baking dish. Sprinkle with cheese and bacon. In a bowl, beat eggs, milk, salt and mustard. Pour over casserole. Cover and bake at 350° for one hour. Uncover; bake 15 minutes longer, or until edges are golden brown and a knife inserted in the center comes out clean.
Beat eggs. Add milk, sifted dry ingredients, butter and corn. Drop by spoonfuls into heated frying pan. Fry until brown and done through.
Add chopped crab meat to the next 4 ingredients and mix. Add mayonnaise; mix, adding more mayonnaise if needed. Serve with crackers as an appetizer. Serves 8.
Cream sugar and margarine. Add egg yolks, then alternate adding flour with the milk. (Put extract in milk and stir it before adding the milk.)
Mix all ingredients so dough is thick enough to roll out, soft but not tough. Roll out on well floured surface to 1/8 inch thickness. Cut in 2 x 4-inch or smaller rectangular shapes, slit in center and pull one end through center slit. Deep fry to a light brown color on both sides. Sprinkle with granulated sugar while hot. Put on paper toweled platter and enjoy.
Brown onion and beef. Add paste, water, enchilada sauce, chili and beans. Line dish with tortillas. Place in layers beginning with mix cheese, olives and tortillas. Bake 1 hour at 325°.
Cook potatoes in salted water until done. Drain. Beat with electric mixer. Add butter, cream cheese, salt and pepper. Beat well. Add milk slowly while mixing. Beat until smooth. Spread potato mixture in a greased 8 x 8-inch or 9-inch glass pan. Sprinkle with paprika; dot with butter. Cover tightly with Saran Wrap. May be made up to a week ahead. When needed, bake in a 350° oven about 40 minutes. Take a fork and run it across the top to make it look pretty before you bake it. Serves 6 to 8.
Beat eggs well; add oil and beat well. Add honey slowly while beating; beat well. Add rest of ingredients, except raisins, and beat well. Add raisins and stir. Bake at 350° in 8 x 10-inch greased and floured pan for 20 to 25 minutes.
Cook noodles as directed; drain. In large skillet, cook meat, onion and celery until browned. Drain off fat. Stir in tomato sauce and salt. Heat to boiling. Reduce heat and simmer 1 minute. Remove from heat; stir in cottage cheese, cream cheese, sour cream and noodles. Pour into an ungreased 1 1/2 quart casserole dish. Cover and bake 30 minutes at 350°.
Fold in tablespoon butter flavoring. Start in cold oven at 325° for 1 hour and 45 minutes.
Combine Cool Whip and Eagle Brand milk. Stir in pineapple and pie filling Add nuts. Put in graham cracker crust. Chill and serve.
Coarsely chop 1 1/2 cups candies; reserve remaining for decorations. Beat together margarine and sugars until light and fluffy. Blend in eggs and vanilla. Add combined flour, soda and salt; mix well. Stir in chopped candies and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes. Remove from oven. Immediately press 3 reserved candies on top of each. Cool.
Stir and press in oblong pan. Melt 6 ounces chocolate chips with 1/4 stick margarine and pour over mixture. Cool and cut into squares.
Brown hamburger, onion and green pepper lightly. Add rest of ingredients and cook until vegetables are done. Add 1 cup of macaroni and cook about 20 minutes until macaroni is done. Makes a large kettle and freezes well.
Crush soda crackers to fine crumbs; set aside. Beat egg whites until firm. Add sugar and baking powder. Mix. Add soda cracker crumbs, nuts and vanilla to egg white mixture; fold together. Pour into buttered pie pan. Bake at 325° for 30 minutes. Slice as you would a pie and serve with whipped cream topping.
In one bowl, combine potatoes and eggs. In a separate bowl, combine all other ingredients, then mix all together. Best when served warm.
Mix cracker crumbs with melted butter, sugar and cinnamon. Put in 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Sift all dry ingredients together. Cream shortening, sugar and eggs, then add vanilla. Slowly stir in dry ingredients, roll and cut into shapes. Bake at 350° for 6 to 9 minutes.
Flour chicken breasts and lightly brown in vegetable oil. Pour off excess oil and add the onion, pepper and mushrooms. Add salt, pepper and garlic salt to taste. Pour the tomato sauce and cheese soup in a bowl to mix. Then pour the tomato sauce over the chicken and vegetables. Continue to cook on the stove top about 30 to 40 minutes on mid temperature until chicken is done and vegetables are tender. Serve over rice.
Cream together sugar and shortening. Add eggs; beat until well mixed. Sift together flour, soda and salt and add to shortening mixture. Add bananas, vanilla and nuts. Bake in greased loaf pan for 1 to 1 1/2 hours or until toothpick comes out clean.
In small bowl combine first 3 ingredients. Press into bottom or 9-inch spring-form pan; set aside.
Stir together cranberry raspberry juice and lemon juice. Slowly pour in ginger ale. Add raspberries; pour over ice. To serve, garnish with mint leaves.
Mix together tofu and eggs with mixer. Steam vegetables and mix all ingredients together in bowl. This makes about two quiches. Pour ingredients int pie shells and sprinkle cheese over the top. Bake for 30 minutes at 350°.
Mix together the first 5 ingredients and top with the melted margarine and crackers. Bake at 350° for about 30 minutes.
In a 2-quart saucepan mix the first 4 ingredients; bring to a boil, remove from heat and add remaining ingredients. Drop by	teaspoon onto wax paper and cool. These freeze well!
Mix Jell-O with boiling water and mix until dissolved. Add ice cream and heat until dissolved. Add fruits and pour into 9 x 13-inch pan. Refrigerate until firm. Cut into squares. Serve.
Bring to boil and simmer until foam clears (15 to 20 minutes). Stir constantly. Cool 1 hour and add walnuts. Pour into jars. Makes approximately 3 pints.
In medium saucepan, heat sugar, cocoa, butter, milk, and salt over low heat stirring until smooth. Stir in nuts. Spread mixture quickly in buttered 9 x 5 loaf pan. Cool, cut into squares. Makes 2 dozen.
In a mixing bowl, combine first 6 ingredients and mix well. Add apples and stir gently to mix. Pour into a pastry-lined pie plate. Roll out remaining crust to fit top of pie. Cut slits in top crust. Place over apples. Seal and flute edges. Bake at 400° for 50 minutes or until pastry is golden and apples are tender.
Mix; roll into balls. Dip into sugar and press down with a glass dipped in sugar. Bake at 375° for 8 minutes until light brown.
Combine rice, carrots, 1 1/2 cups cheese, milk, eggs, onion and seasonings. Pour into greased 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup cheese. Bake in 350° oven for 1 hour. Makes 6 servings.
Preheat oven to 350°. Cut eggplant into 1-inch pieces. Cook in salted water until tender. Drain. Saute onion, green pepper and ground beef until beef loses its pink color. Add corn. Cook and stir for 5 minutes. Add eggplant, egg, salt and oregano and ground pepper. Mix well. Add cheese. Spoon mixture into baking dish. Bake for 30 minutes or until lightly browned. Garnish with tomato wedges.
Crust: Preheat oven to 300°. Combine graham crackers and sugar. Add margarine. Mix well. Press onto bottom and sides of 9-inch pie plate. Bake 10 minutes and cool.
Combine all ingredients. Refrigerate for 6 hours before using. Bake in a 350° oven for 25 minutes.
Brown green pepper in margarine in skillet. Remove and set aside. Brown steak, mushrooms and garlic in pan drippings. Add oregano, catsup, sherry and 1 tomato. Steam, covered, until meat is tender. Add remaining 2 tomatoes, green pepper, salt and pepper. Cook until just heated. Serve with rice.
Rinse and cut a thin slice from the stem end of each pepper. Remove white fiber and seeds. Rinse cavities. Drop into boiling water and cover; simmer for 5 minutes. Remove peppers from water and drain. Saute the meat, onion and chopped pepper. Cook until slightly tender. Add uncooked rice, seasonings, tomato sauce and water. Heat to a simmer, until rice is slightly tender. Fill peppers with the meat mixture. Bake at 350 degrees for approximately 30 minutes. If desired, top with bread crumbs and bake 10 - 15 minutes longer.