HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add garlic to salad oil. Let set for 30 minutes or more. Add salt and pepper. Combine lemon juice and boiled eggs. Remove garlic clove. Add oil to lemon juice mixture. Toss lettuce with dressing. Add Parmesan cheese. Top with croutons, if desired.
Bring first 4 ingredients to a boil in saucepan, then add coconut. Spread over any kind of prepared warm cake mix (yellow, white, chocolate, etc.) and brown under broiler until coconut becomes toasty.
Mix coconut and pecans and pour into 9 x 13 greased pan. Mix cake mix according to directions and pour over coconut and pecans. Heat butter and cream cheese until warm enough to stir in sugar. Once sugar is dissolved, spoon over cake mixture. Bake at 350° for 35 to 45 minutes. Don't cut cake until cool.
Put uncut ribs in roasting pan. Place sliced lemons and onion on top of ribs. Cover and bake at 450° for 30 minutes. Meanwhile, combine the remaining ingredients in a medium saucepan. Stir and bring mixture to a boil over medium heat. Pour mixture over ribs. Reduce oven temperature to 350°. Bake 1 hour or until ribs are tender. Baste often.
Mix all together. Spoon into unbaked tart shells and bake at 350° for 30 to 35 minutes or until inserted toothpick comes out clean.
Preheat oven 350°. Coat 9-inch spring form pan with non-stick spray and set aside. Put graham cracker pieces and margarine in blender, pulse until coarse in texture. Press mixture on bottom and 1/2-inch up side of pan. Bake until light brown. Cool on rack. Beat cream cheese, yogurt, 6 packs sugar substitute, peel, juice and vanilla in large bowl on high speed until smooth. Pour into cooked pie crust. Cover with plastic wrap and freeze 2 hours or refrigerate overnight. Combine strawberries and remaining packets of sugar 30 minutes before serving and set aside. Just before serving spoon mixture over cheesecake. Serves 8-10.
Melt butter in saucepan, add salt, pepper, and flour. Add milk slowly and heat until mixture thickens, stirring constantly. It makes 1 cup of sauce.
Place spices in a large kettle with pineapple juice, apple cider and water. Bring to a boil for several minutes. Reduce heat and simmer, allowing house to fill with a wonderful holiday fragrance.
Prepare cake mix as directed. Bake four layers or bake two layers and slice each layer into two layers. Mix sugar, sour cream and flavoring together. Add 1 1/2 packages of frozen coconut to sugar mixture.
In a 2-quart heavy saucepan, combine chocolate, half the marshmallows, water and butter. Heat until blended, stirring constantly. Cool slightly; add sugar and vanilla. Beat until thick. Stir in remaining marshmallows. Add nuts. Frosts one 13 x 9-inch cake.
Combine all ingredients (except onion rings and cheese). Mix well. Put in ungreased casserole and top with onions and cheese. Bake at 350° for 30 to 35 minutes. (Can be made ahead, frozen and reheated.)
Mix yeast, water, sugar and salt in bowl. Stir in flour; knead dough. Roll into ropes for pretzels. Brush with beaten egg. Sprinkle salt. Bake at 425° for 12 to 15 minutes, on aluminum foil or cookie sheet.
Blend ingredients in large bowl. Beat at medium speed for 2 minutes. Pour batter in 3 cake pans (8 or 9-inch). Bake at 350° for 30 to 40 minutes. Cool and frost with the German Chocolate Frosting. You may like this recipe better than the original and it is much easier!
Thaw spinach and combine all ingredients in large bowl. Cut middle of bread out making a bowl for the dip. Transfer dip from large bowl to bread bowl, cutting excess bread into pieces for dipping.
Mix together. Pour into 9-inch pie shell. Bake at 400° for 15 minutes, then turn oven down to 300° or 350° for 35 to 45 minutes.
Combine pineapple with juice and baking soda. Mix well. In a large bowl, combine cake mix and remaining ingredients. Add pineapple mixture. Blend. Beat at medium speed for 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 55 to 60 minutes. Do not underbake. Cool. Remove from pan.
Combine first 5 ingredients in saucepan. Bring to boil slowly, stirring until sugar dissolves. Boil without stirring over medium heat to 236°. Remove from heat and let stand 15 minutes. Do not stir. Add vanilla; beat until mixture starts to lose gloss (about 8 minutes). Stir in nuts and quickly pour into buttered pan. Cool and cut into squares.
Brown ground beef and onions in skillet. Drain grease off beef. Mix soups into beef and onion and stir. Put in casserole dish. Cover it with cheese. Then cover with Tater Tots and bake at 350° until brown and cheese bubbles through Tater Tots.
Slice kielbasa diagonally into 1-inch thick slices. Spread in bottom of 9 x 12 x 2-inch cake pan. Pour barbecue sauce over sausage, making sure to cover each piece. Bake in 350° preheated oven for 40 minutes or until done. Serves 12 or more.
In 3-quart saucepan, combine sugar and soda. Stir in cream. Bring to boil over medium heat, stirring constantly. Cook and stir to soft ball stage (234° on candy thermometer). Remove from heat; add butter. Stir in pecans. Beat candy until thick enough to drop from spoon. Drop tablespoonfuls onto waxed paper. If candy becomes too stiff to drop, add a little hot water to make right consistency. Serves 24.
Preheat oven to 375°. Cream together sugar and butter. Mix in eggs, milk and applesauce.	Combine dry ingredients. Add to the creamed mixture. Mix well. Add the strawberries to the mixture. Pour batter into well-greased muffin pans.	Bake for 20 minutes or until toothpick inserted in center comes out clean. Makes 20 muffins.
Drain hominy and place in a saucepan. Add sour cream, chilies and cheese. Mix over low heat. Add salt. Place in an ungreased casserole and bake, uncovered, at 375° for 20 minutes.
Combine sugar, cloves, cinnamon, allspice, baking soda, baking powder, nutmeg, raisins, pecans, hot coffee, cherries and juice. Mix flour with sausage. Combine with above ingredients. Grease and flour pan. Line with wax paper, spoon cake batter evenly. Bake at 250 degrees for about 1-1/2 hours (check with toothpick).
Dissolve Jell-O in boiling water. Mix sour cream and pineapple together well, then mix into Jell-O. Pour into mold. Sprinkle chopped nuts over top; chill.
Cook macaroni, mix all ingredients and place in a greased casserole. Top with crushed Ritz crackers. Bake at 300° for 30 minutes.
Wash and drain broccoli. Cut into bite-size pieces. Combine broccoli, bacon and raisins in a large bowl with lid. In blender combine mayonnaise, vinegar, sugar and onion. Blend until smooth. Pour over broccoli mixture and toss to coat. Cover bowl with lid and refrigerate overnight to blend flavors. Toss salad again before serving to coat broccoli with dressing.
Melt butter in oil.	Add lemon peel and garlic and simmer 1	minute. Add zucchini and green/red peppers. Saute for 2 to 3 minutes. Add shrimp and mushrooms. Remove from heat. Place in	fridge and allow to marinate for at least 30 minutes. Return to	stove.	Saute mixture	until shrimp are pink (about 3 to 5 minutes). In the last few minutes stir in salt, pepper, basil, parsley and lemon juice.	Spoon over cooked spaghetti and toss well. Makes 4 to 6 servings.
Mix in saucepan the tapioca, cornstarch, brown sugar, white sugar, lemon juice and salt. Bring to boil and boil 1 minute, stirring constantly. Pour filling into crust. Sprinkle with nutmeg and dot with margarine. Add top crust which has been pricked with fork. Seal and flute edges. Bake in moderate oven at 400° for 35 minutes. Cool and serve.
Preheat oven to 425°. Mix together Chex crumbs, cheese and butter. Separate biscuit dough into 10 biscuits. Cut each in half. Press each half in crumb mixture to coat both sides thoroughly. With hands, roll each piece to form an 8-inch stick. (Crumbs will work into dough.) Gently tie to form a knot. Place on ungreased baking sheet. Bake 6 to 8 minutes or until lightly browned. Serve immediately.
Combine flour, sugar, salt and yeast. Heat milk, water and margarine until very warm (120° to 130°). Add to dry ingredients; beat 2 minutes at medium speed. Add egg yolks; continue beating at medium speed for 2 minutes. Cover; let rise until doubled, about 50 minutes. Beat egg whites until soft peaks form. Stir batter down. Fold egg whites into batter; let stand 10 minutes. Pour 1/4 cup into hot, greased griddle. Bake until puffed and bubbly; turn and bake until nicely browned. Stir batter down occasionally.
Mix jello and water together. Add pineapple juice and enough water to make one gallon. Freeze. Set out two or three hours before and add ginger ale. Should be slushy when served.
Mix all ingredients together except eggs. Beat eggs and fold in mixture. Place in greased casserole with lid. Bake at 400° for 20 minutes; turn down to 350° for 35 minutes or until puffs up. (Bake until liquid is gone at top.)
Cook and drain package of broccoli. Add all remaining ingredients. Mix all together and bake 1/2 hour at 350°.
Bring water to a boil in saucepan. Stir in remaining ingredients; cover. Remove from heat. Let stand 5 minutes. Stir with fork until blended. Add tomatoes and green pepper; let stand 10 minutes or to desired consistency (rice will thicken up on standing).
Thaw, drain and squeeze dry spinach. Add spinach, bread crumbs, melted butter and eggs into bowl. Mix well. Spread into baking dish and top with cheese. Bake at 300° for 20 minutes. Then broil until cheese is golden brown. Let cool and cut into squares.
Cook chicken in boiling, salted water until tender. Remove chicken from broth; skin, debone and keep warm.
Mix cooked Rice-A-Roni with other ingredients (except potato chips). Bake for 30 minutes at 350° (can use crock-pot *). Sprinkle with crushed potato chips. Serves 6 to 8.
Beat eggs; add sugar and juices. Cook until thick. When cool, fold in Cool Whip. Spread on salad.
Mix all ingredients in a blender. Pour in unbaked pie shell. Sprinkle with nutmeg. Cook at 400° until shaky, about 30 minutes. Then cook at 200° for about 15 minutes.
Mix together the cooked noodles, cooked and drained ground beef or turkey and sauces. Put layer in casserole dish. Sprinkle with Mozzarella cheese and then sprinkle with Parmesan cheese. Repeat. If you like, put pepperoni slices on top. Bake at 350° until cheese melts. Will freeze. Makes a large amount. Can be divided into smaller casseroles.
Pour beans in casserole dish. Melt butter in pan. Add flour and salt. Stir until smooth. Add milk and heat. Stir until creamy. Add cheese. Stir until it is all melted. Pour sauce over beans and bake at 350° for 1/2 hour. (May sprinkle bread crumbs on top before baking.)
Cream eggs, honey and oil. Add boiling water into Bran Buds and raisins. Cool. Add bran-water mix to eggs, etc. Add bran flakes. Alternate buttermilk with sifted dry ingredients.	Bake at 350° to 375° for 15 to 20 minutes. Dough may be kept in refrigerator up to 6 weeks.
Cream shortening and peanut butter. Add white sugar and brown sugar. Beat in egg and vanilla. Add dry ingredients and beat well. Shape teaspoonfuls of dough into ball and roll in sugar. Bake on a greased cookie sheet in preheated 375° oven for 10 minutes. Then remove from oven and place a chocolate candy kiss on each cookie. Press down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes more until golden brown. Yields about 4 dozen cookies.
Cook rice according to directions on package. In a large saucepan, combine chili, vegetable juice and vegetables. Bring to a boil; cover and simmer over low heat for 4 or 5 minutes. Serve over rice and top with sliced onions, sour cream and grated cheese. Serves 4.
Core cabbage. Pluck off leaves separately and wilt in boiling water. Season meat. Add rice and onion and mix. Form into patties and wrap in cabbage leaves. Fasten with toothpicks. Butter pan and place patties side by side so as to keep their shape while browning. Bake about 1 hour in slow oven (325°), basting occasionally with melted butter. Remove from pan. Mix 1 tablespoon flour and 1/2 cup cream and add to juice in pan. Cook until smooth. Return rolls to gravy to reheat.
In a bowl, combine egg, oats, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add turkey and mix well. On wax paper, pat mixture to a 12 x 9-inch rectangle. In saucepan, cook onion and celery in butter until tender. Stir in sage, poultry seasoning, 1/8 teaspoon pepper and dash of salt. Toss bread cubes with mixture and 2 tablespoons water. Spread atop meat mixture. Roll up meat, jelly-roll style, starting from narrow end. Press edge to seal. Seal ends. Transfer roll, seam side down, to greased baking dish. Cut bacon slices in half, crosswise, and lay atop turkey roll. Bake, uncovered, in a 325° oven for 50 to 55 minutes. Makes approximately 6 servings.
Mix hamburger meat, egg, onion, bell pepper, oatmeal, salt and pepper. Add BBQ sauce to the meat mixture, mixing well. Put in a loaf pan. Bake for 350 degrees for 30 minutes. Remove and cover top with BBQ sauce and bake for 15 minutes longer.
Spray pan with Pam. Slice onion thin; fry in pan. Dice tenderloin and brown. Add 1/2 cup of water and Kitchen Bouquet. Add tomatoes. Simmer 10 minutes. Add potatoes. Simmer until potatoes are done.
Combine raisins and vinegar in medium bowl; let stand for 15 minutes. Add carrots and pineapple tidbits; stir well. Combine pineapple juice, cinnamon and nutmeg; pour over carrot mixture and toss well. Cover and chill.
Place 2 tablespoons of butter in microwave-safe dish or pie plate. Microcook on High for 25 to 30 seconds or until butter is melted. Stir in bread crumbs and microcook for 2 minutes on High, stirring after one minute.
Can be used with mayonnaise as a salad or Cool Whip as a dessert.
On medium heat, melt jelly and mustard. Drop cut up wieners in and bring to a boil. If you want to keep them warm, put in a crock-pot.
Mix ingredients together and press into 9X13 pan. Bake at 350° for 7 minutes and cool.
Thaw and drain frozen broccoli. Mix all ingredients together. Bake at 350° in a lightly greased casserole for less than 1 hour.
Put cabbage head in boiling water for a few minutes; set aside and drain, just enough to separate leaves. Mix all these things together and fold into cabbage leaves. Place sauerkraut in bottom of pan or casserole. Add cabbage rolls on top. Lay little small smoked sausage around through pan and sprinkle a little red pepper seeds through pan. Pour stewed tomatoes over top of everything. Cook on top of stove slowly or bake in oven for 2 to 2 1/2 hours at 300°.
Mix pretzels, oleo and sugar. Press into 9 x 13-inch glass dish. Bake for 10 minutes at 350°. Cool.
Melt margarine. Add eggs, sugar, buttermilk and coconut. Pour into an unbaked pie shell. Bake at 350° for 30 to 35 minutes.
In a 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted. Stir occasionally. Add spaghetti, chicken, pepper and parsley. Simmer on low heat for about 10 minutes, stirring occasionally.
In medium bowl, combine vinegar and mustard. Cover and refrigerate overnight. Mix remaining ingredients with the vinegar and mustard. Refrigerate in airtight container. Will keep well in refrigerator for about one month.
Mash cheese with sugar, flavoring and coloring. Knead like pie dough if necessary. Must be real stiff. Take dough the size of a marble and dip in granulated sugar; press into rose molds. Makes 75 mints.
Melt chocolate chips, butterscotch chips and margarine; fold in marshmallows and nuts. Pour into buttered 13 x 9-inch pan. Refrigerate about 2 hours.	Cut into squares and serve.
Combine all. Marinate in refrigerator 2 hours or overnight. Garnish with watercress.
You will need 1 large pan (dishpan size) and 1 large mixing bowl.
In medium skillet, saute onion in butter until soft, but not brown. Add beef and cook, breaking up meat, until pink is gone. In a 2-quart buttered casserole dish, layer the carrots and half of the cabbage. Sprinkle with salt and pepper. Add meat mixture, press down slightly and add remaining cabbage. Add spaghetti sauce and Worcestershire sauce and mix. Pour over top of casserole. Cover and bake at 350° for 55 minutes. Add cheese on top and bake, uncovered, for 5 minutes. Serve with tomato slices.
Combine all ingredients, except the shrimp. Simmer for 30 minutes. Add shrimp. Cook until shrimp turns pink. Serve over rice.
Cut fat off meat. Place on wax paper. Pound flour mixed with salt and pepper with a mallet. Cut into bite pieces and brown in butter (melted). Add all ingredients except sour cream. Simmer at least 1 hour. Just before serving, add sour cream. Don't boil!
Mix Bisquick, water and beans in greased casserole dish. Layer in rest and bake 30 minutes.
Combine cream cheese, garlic salt and lemon juice; mix until cream cheese is smooth, then add cream of shrimp soup. Mix until smooth. Refrigerate overnight. Next day, boil fresh or frozen shrimp until done. Cut shrimp into small pieces and add to cream cheese mixture.
Mix all ingredients together until well blended. Roll into walnut size balls. Bake at 375° for 25 minutes.
Put all ingredients in mixing bowl as is. Beat 20 minutes. Place in greased tube pan or loaf pan. Put in cold oven. Set temperature at 350°. Bake 1 hour and 20 minutes.
Heat soup to boiling point. Add cream cheese and mix well. Mix gelatine and water and add other ingredients. Place in square dish and chill. Serve with crackers.
Cut up wings. Combine soy sauce, water and garlic powder. Place wings in baking pan. Pour in liquid mixture. Bake, uncovered, 1 1/2 hours at 350°.
For each S'more, top 1 cracker with a piece of chocolate and a marshmallow. Place on a paper towel. Microwave on High for 10 to 15 seconds or until marshmallow is softened. Cover with a second graham cracker and press together slightly.
Roll out biscuits thin. Place apples in center and pull sides together. Bring 7-Up, sugar, butter and cinnamon to boil; pour over apples. Bake at 350° for 30 minutes, or until brown.
Saute pepper and onion in oleo. Add remaining ingredients and mix well. Pour into buttered casserole dish. Bake at 350° for about 30 minutes.
Mix butter and Crisco together. Add sugar. Beat eggs one at a time to mixture. Sift together flour, salt and baking powder 3 times and add to mixture. Add frozen coconut and Angel Flake coconut. Bake at 350° for 1 hour or until done.
Cream margarine; add sugar and egg. Cream well. Mix dry ingredients and add, alternating, with the sour cream (may mix in by hand). Chill dough.
Mix flour, egg, Jell-O instant pudding and pie filling and milk; mix for 3 minutes. Pour into baking dish. Add large can of sliced peaches over it. Save the juice. Then mix cream cheese, sugar and peach juice together. Pour over it. Beat for 3 minutes and bake until bubbly.
In medium saucepan, cook mushrooms in margarine until tender. Add Welsh rarebit and milk; cook and stir until hot. Slit baked potatoes lengthwise; divide hot broccoli evenly among potatoes. Top with hot cheese sauce. Refrigerate leftovers.
Preheat oven at 350°. Place cabbage in cold water for 1/2 hour; drain. Steam all together. Mash cabbage and potatoes. Place in a greased casserole dish. Top with paprika. Bake at 350° for 30 minutes.
Mix jello and water. Chill until it starts to gel. Drain pineapple and add to jello. Stir in fruits and nuts. Chill. Can be served on lettuce.
Heat applesauce on stove (or microwave) first. Pour all ingredients into warmed crock-pot. Stir often. Cook about 8 to 10 hours, uncovered. When removing, add only 2 drops of clove oil. Seal. Very good. Like old-fashioned apple butter cooked outside in a copper kettle.
Dissolve lime jello in boiling water; add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended. Chill until almost firm. Fold in marshmallows and pineapple. Pour into 1-quart mold; chill until firm. Top with maraschino cherries. Makes 6 servings.
Wash beans and soak overnight or from 4 to 5 hours in cold water. Drain water. Place in a pot and cover with cold water. Heat slowly. Add seasonings with meat, onion and chopped garlic. Boil at least 2 hours or until beans are tender. Add rice. Mix well and let steam 10 minutes. Serves 6 to 8.
Mix ingredients well and use enough flour to make a dough that can be rolled. Roll out, cut and bake in a fast oven (375°). Two cookies are equal to a dose of castor oil.
Cut chicken breasts into strips. Mix flour, salt, pepper and baking powder together. In a medium size bowl, combine milk and egg. Beat well. Combine the flour mixture to egg mixture, coating on all sides of chicken. Place in large skillet with oil or shortening and deep fat until strips are all golden in color.
Sift flour with salt and baking powder. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add milk and mix just until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 2 minutes. Roll or pat 1/2-inch thick and cut with biscuit cutter. Bake on ungreased cookie sheet at 450°. Cook 10 minutes.
Melt butter; saute mushrooms until wilted. Add scallions; saute a few minutes. Stir in flour. Gradually add wine and cream. Add cheese. Stir over low heat until sauce bubbles and thickens. Add shrimp, flounder and scallops. Season to taste and pour into 2 1/2-quart casserole. Mix crumbs and margarine. Sprinkle over casserole. Bake at 350° for 40 to 60 minutes.
Melt 2 teaspoons butter. Put flour, sugar, egg, 1/3 cup milk, melted butter and salt in processor and whip until smooth. Let stand at least 1 hour. Melt chocolate with 2 tablespoons butter. Stir in corn syrup, 2 tablespoons milk and another pinch of salt. Bring to boil, then simmer until thick, about 2 minutes. Stir in vanilla. Oil a small frypan (medium-high heat). Pour 3 tablespoons batter and swirl to coat bottom evenly. Cook until brown; turn and brown other side. Repeat with remaining batter.
Mix milk and lime juice. Add Cool Whip. Mix well. Pour into crust. Chill 2 hours or freeze.
Cream sugar and eggs well. Add milk. Sift flour, salt and baking powder together; add to creamed mixture. Add melted butter; mix well. Bake at 350° for approximately 1 hour. Yields 3 loaves.
Slice and brown hot dogs in skillet with a little oil. Add together in soup pot sliced hot dogs, tomato juice and diced potatoes. Cook until potatoes are soft. (May add more tomato juice, if desired.) Add peas. Simmer 15 minutes. Serve.
Heat oven to 350°. Beat egg whites until stiff peaks form. Beat egg yolks slightly. Beat in lemon juice and milk. Beat in remaining ingredients until smooth. Fold in beaten egg whites. Pour into ungreased 1-quart casserole. Place casserole into square pan, 9 x 9 x 2-inches, on oven rack. Pour very hot water in deep into pan. Bake until golden brown, 45 to 50 minutes.
Mix Eagle Brand milk and lemon juice well. Drain and add pineapple and chopped nuts. Fold in Cool Whip. Pour mixture into graham cracker pie crusts. Cover and chill. Best if made a day ahead of time.
Preheat oven to 350°. Grease a 9-inch square baking dish. Combine flour, white sugar, baking powder, soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, margarine and vanilla in measuring cup. Stir into dry ingredients just until blended. Spoon batter evenly into prepared dish. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture. Do not stir! Bake 35 to 38 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Serve with ice cream or whipped cream. Makes 8 servings.
Cook broccoli in unsalted water. Drain and put in baking dish. Combine soup, cheese, milk, egg and mayonnaise and pour over broccoli. Combine cracker crumbs and butter and sprinkle on top. Bake at 350° for 45 minutes.
Toss vegetables with hot pasta and a scant 1/4 cup olive oil. Top with fresh chopped basil and salt and pepper to taste. Serve with Parmesan cheese.
Place flour, salt and sugar in bowl of food processor. Add butter and process for 10 seconds or until mixture resembles coarse meal. With machine running, add ice water, drop by drop. Stop as soon as dough holds together, even if there is water left. Divide dough in half; turn out onto 2 large pieces of plastic wrap. Press dough into flat circle, wrap in plastic and chill for at least 1 hour or freeze for later use. Use for any pie or tart. Will keep for a month in the freezer.