HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and chop vegetables. Combine mayonnaise, vinegar, sugar, cheese and olives. Pour over vegetables and chill. (I usually put the cheese in last!) Makes a bunch.
Scald milk with butter or margarine; cool to warm, but not real hot. Add to sugar, salt and yeast. Stir in 2 cups of flour. Add beaten egg, then remaining flour. Form into a ball on floured surface and knead until it forms a ball. Put in greased bowl and let rise until doubled, about 20 to 30 minutes.
Drain oranges. Save 2 tablespoons liquid. Combine oranges, strawberries, bananas and marshmallows with liquid. Mix lightly. Cover. Chill before serving.
Chop strawberries in blender. Dissolve jello in 1 1/2 cups boiling water. Add strawberries and pineapples. Pour into 9 x 13 inch pan, when set, spread with cool whip. Makes 8 serving, each just about 22 calories.
Beat egg whites with a dash of salt until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Fold in coconut and vanilla. Drop batter by rounded teaspoon onto greased cookie sheet. Bake in slow oven at 325° for about 20 minutes. Makes about 18 cookies.
Melt butter in a large, heavy skillet. Layer next 6 ingredients in skillet. Cover and cook over low heat 30 minutes. Pour eggs over ham mixture; cook an additional 15 minutes. Sprinkle with cheese. Cover and cook 5 minutes or until cheese melts.
Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Add ice cubes or block ice. Garnish with slices of lemon and orange.
Blend all ingredients. Store in an airtight container. Use 2 to 3 tablespoons per mug of hot water.
Fry bacon and remove from pan. Saute onion in bacon grease. In a large casserole, combine beans, cheese, sugar, catsup and Worcestershire sauce. Add onion and crumbled bacon. Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes.
Boil chicken until tender. Remove bones. Cut into small pieces and put into a 13 x 9 x 2-inch baking dish.
Cook together the brown sugar, milk, butter and graham cracker crumbs for 7 minutes; remove from heat. Add coconut and vanilla. Line a 9 x 13-inch pan with layer of Club soda crackers. Put 1/2 filling on crackers, then another layer of Club crackers. Add the rest of filling. Cool in refrigerator. Top all with melted butter and chips. Cool overnight. Cut into squares.
Mix first 3 ingredients. Cook until clear. Stir in Jell-O. Cool slightly. Add strawberries. Pour in pie shells. Top with Cool Whip. Chill.
In a large saucepan, steam broccoli and carrots over boiling water for about 6 minutes, or until crisp-tender. Add water chestnuts and tomatoes. Steam about 1 minute, or until heated through. Immediately remove from pan. Place in serving bowl. Combine soy sauce and vinegar; drizzle over vegetables. Gently toss to combine. Makes 4 servings.
Mix cool whip, dry pudding mix, and pineapple. Add peanuts, apples and marshmallows. Refrigerate until serving.
Mix pulp, sugar, egg and butter, then stir in all dry ingredients together. Add the milk and beat until smooth. Bake at 350° for 45 minutes.
In skillet, combine first 5 ingredients, 1/2 teaspoon salt and dash of pepper. Cook and stir until boiling. Stir in potatoes and franks; heat through. Top with snipped parsley, if desired. Makes 4 servings.
Slice squash and onion. Pour olive oil in skillet or wok; heat. Add onion and squash. Saute until tender.
Cook squash and onions. Drain. Add remaining ingredients reserving 1 cup cheese and add egg last after mixture has cooled a little. Bake in 350° oven for 45 minutes. Add the cup of cheese the last 10 minutes of baking.
Sift together dry ingredients. Combine remaining ingredients. Stir until well mixed. Pour batter in a greased loaf pan. Bake 1 hour and 5 minutes at 350°.
Blend cream cheese and sugar. Add pineapple and Cool Whip. Put in crust and refrigerate overnight.
Pan broil bacon until about half done. Line muffin rings with bacon (sides and bottom). Break egg into each cup and season with salt and pepper to taste. Bake in 325° oven until desired doneness.
Combine fruit in container of food processor or blender; process until smooth. Combine fruit juice and stir well.
Mix all ingredients in a bowl and let stand 2 hours to blend flavors. This is excellent with tortilla chips or can be used as a condiment with meat.
Mix all together with a fork. Shrimp will crumble when mashed with fork. Chill for 2 to 3 hours.
Add cocoa and salt to melted Crisco. Stir in milk and vanilla. Put all sugar in a bowl. Add chocolate mixture to sugar. Mix at medium speed until smooth and creamy. Add 1 tablespoon milk, if needed.
Simmer	chicken livers in water to make 2 cups broth. When livers are done, chop fine. In a deep skillet brown beef in oil, bell peppers, celery, salt and Tabasco sauce. Cook until tender; add chicken broth.	Simmer 15 minutes. Add rice to mixture and mix well. Add black pepper and onions. Cover tightly and keep heated 30 minutes.
Dissolve coffee in boiling water. Add creamer. Mix really well, then add milk. Mix well. Pour mixture of vanilla ice cream and chocolate ice cream. Refrigerate until cold.
Brown meat in skillet; drain fat. Add tomatoes and green chilies. Place meat mixture in 13 x 9-inch glass casserole. Evenly spread beans over meat. Spread corn bread mixture over meat and beans as last layer. Bake at 425°, about 20 to 30 minutes.
Preheat oven to 350°. Combine all ingredients and shape into balls. Place in baking dish.
Mix first 3 ingredients. Add remaining ingredients. Mix all together. Grease pan (13 x 9-inch). Pour in batter and cook at 350° for about 20 minutes. While cake is hot, slice, then ice.
Brown bacon and onion in frying pan. Mix flour with drippings. Add seasoning and liquid. Add sliced boiled eggs and sliced boiled potatoes. Continue cooking until hot through.
Cream butter; add sugar and add eggs one at a time. Sift dry ingredients. Add baking powder and salt to dry ingredients and add alternately with milk. Add vanilla and cocoa (I sift the cocoa before putting in cake). Cook in greased and floured pan at 325° for 1 hour and 25 minutes in tube pan. Makes 16 or 17 servings.
In a large saucepan, mix all ingredients well. Cook on medium heat for 20 minutes. Stir and then cook on low heat for 2 to 3 hours.
Cook asparagus according to package directions; drain. Combine butter and sesame seed in a small skillet; cook over medium heat 2 to 3 minutes or until sesame seed are lightly browned. Stir in lemon juice; pour over asparagus.
Beat eggs with sugar, salt, margarine and syrup. Add pecans. Pour into 9-inch unbaked pie shell. Bake at 350° for 50 minutes or until done.
Combine all ingredients. Bring to a boil. Baste on meats such as turkey, pork, chicken, deer, etc., approximately every 15 minutes while cooking. For best results, after meat is browned, wrap in aluminum foil and continue basting until done.
Combine all ingredients and pour into unbaked pie shell. Bake at 375° for 30 minutes. Don't overbake.
Cut Velveeta into small pieces. Add pimientos and most of liquid. Add enough mayonnaise to mix well. Use potato masher to mix until smooth and creamy. Add mayonnaise as needed.
Pour liquid smoke, Worcestershire sauce, garlic and celery salt over small brisket in a Pyrex dish. Cover with foil and refrigerate overnight. Bake 8 hours at 250°.
Drain pineapple and reserve juice. Place pineapple in a 10 x 10 casserole dish. Dice cream cheese over top of pineapple. Mix sugar, flour, egg and pineapple juice over heat until thickened. Pour over pineapple and cream cheese. Dice marshmallows over pineapple mixture and sprinkle with cheese. Bake at 350 degrees for 15-20 minutes until bubbly.
Put chicken and stewed tomatoes in a microwave casserole dish. Cover and cook on High for 10 minutes. Serve over rice or noodles.
Combine eggs, cottage cheese and 1/4 cup Parmesan cheese. Set aside. In a frying pan, brown the ground beef; drain. Add garlic and saute. In another bowl, mix meat, spices, tomatoes and tomato paste. Cook lasagne noodles as directed. Drain and set on paper towels. In a 10-inch casserole dish, layer the noodles, egg mixture, tomato/meat mixture and cheese. Repeat. Cover with plastic wrap that is vented at one corner. Microwave on High for 5 minutes. Rotate, reduce to Medium-high and microwave for 10 to 14 minutes. Let sit for 10 minutes before serving.
Pare potatoes and cut into French fry size. Combine with remaining ingredients. Mix well and pour into shallow baking pan. Bake, uncovered, approximately 1 hour and 15 minutes in a 350° oven.
Mix all ingredients together in a baking dish.	Bake at 350° for 30 minutes.
Prepare fruit	by washing, hulling,	peeling and/or pitting as necessary. Puree in food processor or blender. Pour into large bowl and blend in just enough sugar to lightly sweeten. Add lemon juice, if desired. Chill thoroughly, then pour into 1 gallon	canister of ice cream maker. Pack ice and salt around canister and process until mixture is frozen. Keep frozen until serving time.	Makes 10 servings.
Use 1 gallon size jug or wide-opening container for ease of mixing. Mix jello and sugar and dissolve with 2 cups very hot water. After dissolved, pour into gallon jug or gallon container. Add pineapple juice, thawed lemonade concentrate. Add enough water to jug or container to fill, leaving 2 inches for expansion while freezing. Freeze until slushy. Chill or freeze the ginger ale only until it begins to slush. Serve by combining both the punch mixture and ginger ale together. Should be served slushy.
Beat eggs. Stir in remaining ingredients. Pour into 9 x 13-inch greased pan. Cover with 1/2 cup crumbs. May refrigerate overnight. Bake at 350° for 1 hour or until done.
Mix eggs, sugar, oil and vanilla. Then add rest of ingredients. Pour into greased and floured bread pans. Makes 2 loaves. Bake at 325° for 1 hour. Freeze some for Christmas.
Place tenderloin in large plastic bag. Combine vinegar, mustard, honey and brown sugar. Mix well. Pour into bag. Seal bag securely. Refrigerate overnight. Remove tenderloins from marinade and discard marinade. Preheat oven to 425°. Place tenderloins on baking rack in roasting pan. Bake for 30 minutes. Slice into thin slices. Spread mayonnaise over cooked meat and serve on crescent rolls.
Cook and stir ground beef, onions and green pepper in large skillet until meat is brown and onions are tender. Drain off fat. Stir in remaining ingredients except kidney beans. Heat to boiling. Reduce heat, cover and simmer 2 hours, stirring occasionally. (Or cook uncovered about 45 minutes.) Stir in beans; heat. Makes 4 to 5 servings (about 1 cup each).
Rinse turkey quickly and pat dry. Reserve neck and giblets for gravy. Brush turkey with small amount of melted butter. Combine seasonings and use amount needed on skin and cavity (to taste). Add 1 to 2 cups water. Cover and bake at 350° for 3 to 4 hours. If not brown, remove cover and bake for 30 more minutes at 300°. Cover turkey on platter with foil to let it absorb juices. It can then be stuffed with herbed seasoning such as Pepperidge Farm stuffing mixed with celery and sauteed chopped onion.
Preheat oven to 350°. Combine all ingredients in a large bowl and beat well with a mixer until well blended. Grease and flour bundt pan. Pour batter into pan and bake at 350° for 50 to 55 minutes until a toothpick comes out clean.
Dissolve yeast in warm water. Sift dry ingredients. Add yeast and milk to dry ingredients. Knead on a floured board. Roll out and cut. Allow to rise 10 minutes. Bake at 400°. Cut biscuits may be frozen. Place frozen biscuits in oven and turn to 400°. Biscuits will thaw oven heats.
Boil chicken until tender. Save water. Debone chicken and ground up. Skim fat off water and saute white part of shallots in this. Put ground up chicken back in water and add the sauteed shallots, can of soup, pimento, and vinegar. Simmer until all water is dissolved. Add green part of shallots, salt and pepper. Melt gelatin in hot water and pour into chicken mixture and blend well. Pour into mold. Refrigerate until gelled.
Melt first 3 ingredients over low to medium heat. Remove from heat. Gently mix Rice Chex. Let cool 10 minutes.
In a saucepan, put in 2 quarts of water and 1 teaspoon of salt. Bring to a rolling boil. Meanwhile, mix eggs, 1/2 cup water and 1/2 teaspoon of salt in a bowl. Stir until well blended. Add flour. Beat until smooth and the consistency of gum. You may have to add more flour or water for the right consistency. Then tilt bowl over boiling water and with a knife, cut dough into fine strips as it slowly pours out of bowl.
Soak 7 pounds or 7 pints of cucumbers in 2 cups of lime to 8 1/2-quarts of water. Let stand 24 hours. Drain and wash. Soak in cold water for 4 hours. Simmer cucumbers in 1 cup of vinegar, 2 ounces red food coloring, 1 tablespoon alum and enough water to cover for 2 hours. Drain and set aside.
Put all ingredients together; mix well. Form into loaf. Place in foil-lined pan; cover with foil. Bake in oven for 45 minutes at 400°. Remove foil. Cover meat loaf with catsup. Garnish with sliced onion, if you wish. Bake 15 minutes or more at 350° or until brown. Makes 8 servings. Remove form pan and slice to desired thickness.
Sift flour, sugar, cocoa, salt and soda in a bowl. Mix together and make a well. In another bowl mix the oil, lemon juice, vanilla and water. Gradually add to the first mixture. Pour into an ungreased 9 x 12-inch pan and bake 30 minutes at 350°.
Spread mixture on lower half of split buns. Bake at 350° for 20 minutes, or broil. Toast upper half of buns and serve as sandwiches.
Mix. Bake at 350° (in casserole dish) for 5 to 10 minutes. Cool slightly. Color with food coloring. Knead until smooth. Store in airtight containers.
Combine sugar, oleo and milk in heavy 2 1/2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased 9 x 13-inch pan. Cool at room temperature and cut into squares. Makes approximately 3 pounds.
Cream butter, sugar, and eggs. Mix dry ingredients together. Fold dry mixture alternately with cold coffee into creamed mixture. Mix raw apples, raisins, nuts and flour together, then fold into batter.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 9 x 13-inch baking pan. Bake for 10 minutes. Cool.
Boil potatoes and chill. Boil eggs, peel, chill and chop. Chop onions and pickles. Mix together with about 1/2 cup mayonnaise, 1/2 cup sour cream and 2 tablespoons mustard. Add more or less moist ingredients to taste. Salt and pepper to taste.
In a glass salad bowl, put the lettuce. Put each layer in bowl in the order given. Cover with plastic wrap. Chill for 24 hours. Mix just before serving.
Roll roast in flour; brown in hot oil. Place in heavy roaster pan. Add all dry seasonings. Top roast with sliced garlic bud, diced onion, green pepper, horseradish and catsup, then add 1 cup water around meat. Cover roaster. Place in 350° oven for 3 to 4 hours, until very tender. Garnish with ripe olives, tomato wedges and parsley.
Mix dry ingredients together. Cut in shortening until mixed. Add buttermilk and yeast. Work together until sticky and mixed well. Cover bowl; put in refrigerator. Take out what is needed; roll out. Cut with biscuit cutter. Put on baking sheet. Bake at 400° until desired browness.
Make 4 patties from ground beef. Place in the bottom of a Pyrex pan. Peel and slice onions, place over meat. Peel and slice potatoes, place over onions. Slice carrots, place over potatoes. Bake at 350° for about one hour or until meat is done. Place cheese slices over meat and melt.
Preheat oven to 350°. Melt butter or margarine. Stir into crumbs and press into 13 x 9-inch baking pan. Mix together milk, sour cream and lemon juice. Pour evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly.
Cream the butter and sugar. Add eggs, one at a time, mixing thoroughly after each addition. Add salt. Add flour, a little at a time. Then add extract. Mix well and bake at 300° for 1 hour. Bake in a long loaf pan.
Saute bacon until crisp in a kettle. Remove and set aside for next step. Stir onion into drippings in kettle; saute until soft. Add potatoes, salt and clam juice. Cover and simmer 15 minutes or until potatoes are tender. Stir in clams, tomatoes, thyme and cooked bacon. Simmer 15 minutes longer. You may use fresh clams instead of canned, but be sure to grind them and still juice the bottle of clam juice.
Toast bread until browned as desired. Spread cottage cheese on top. Sprinkle with sugar and cinnamon. Place in toaster oven or under broiler until topping bubbles. Serve at once. Yields 1 serving.
Mix all ingredients. Pour into an 8 x 8-inch or 9 x 9-inch lightly greased (Pam) pan. Bake in a 350° oven about 45 minutes.
Sprinkle sesame seed on a baking sheet. Bake at 350° for 7 minutes. Set aside. Trim off leaves and tough lower stalks of broccoli. Wash thoroughly and separate into spears. Arrange with stalks toward center in a vegetable steamer. Steam 6 minutes (or simmer in pan 6 minutes). Drain. Combine sesame seed, vinegar and remaining ingredients. Stir. Drizzle over broccoli. Exchanges: 1 vegetable, 1/2 fat. Serving Size: 1/2 cup.
Follow directions on cake mix, except for the following: instead of oil and/or water, add the cherry pie filling. Bake as directions state. While baking the cake, make the pudding, per the instructions (this can be shaker top or cooked pudding). When cake is completely cool, cover with pudding and refrigerate overnight (or 8 hours). Add Cool Whip to top of cake as a frosting. Sprinkle with cherries, chocolate sprinkles, etc.
Mix Jell-O according to directions except use ice instead of cold water. Add pineapple juice, sugar and lemon juice. Separate into 3 (1 gallon) containers and freeze. Add ginger ale when ready to serve.
Cut butter into flour until mixture resembles coarse meal. Stir in pecans into flour mixture. Pat into pan; bake at 350° for 15 minutes. Combine cream cheese and powdered sugar; beat until fluffy. Fold 1 cup whipped topping into cream cheese mixture. Spread over crust. Chill. Combine pudding mix and milk. Beat 2 minutes at low speed of electric mixer. Spread pudding over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with pecans. Chill. Store in refrigerator.
Cream sugar, shortening, cinnamon, ginger, ground cloves and salt. Add 2 eggs and mix well. Add syrup. Add molasses and mix. Mix in flour. Save about 1 cup flour for rolling dough. Refrigerate dough a couple of hours or more. Roll and bake at 350° for 10 to 12 minutes. Sugar tops of cookies after they are rolled.
Mix together with hands. Shape into small 1 inch balls. Bake 10 to 15 minutes on greased cookie sheet in 350° oven.
Cook the first 2 ingredients 6 minutes on high; add remaining ingredients quickly. Stir good while cooking. Pour out into a margarine greased 8 x 13-inch pan. Cut into squares when cooled.
Mix ingredients together. Soak onions in ice water for 2 hours. Drain water; dry thoroughly. Dip onion in batter. Deep fry until brown on both sides.
Mix 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2-quart oblong baking dish, firmly shape into loaf. Bake at 350° for 1 hour and 20 minutes or until done. Spoon off fat. Reserve 1 to 2 tablespoons drippings. In saucepan, combine remaining mushroom soup, water and reserved drippings. Heat, stirring occasionally. Serves 8.
Melt marshmallows in milk. Mix all other ingredients together. Pour melted marshmallows over dry ingredients. Mix well with hands. Shape into tins or loaf pans. Refrigerate covered. (Good for weeks in refrigerator.)
Cook until thick and cool. Mix 1/2 pint Cool Whip to cooled mixture. Spread on jello and refrigerate.
Blend the first 4 ingredients and press into 9 x 13-inch pan. Bake at 350° for 15 minutes.
Preheat oven to 375°. Melt chocolate and shortening; add sugar, egg, milk and vanilla. Sift flour, salt and baking powder and add to above. Let stand until thick enough to drop in mounds. Drop on greased baking sheet. Bake for 12 to 15 minutes. Frost if desired. Makes about 3 dozen cookies.
Cream together margarine or butter with sugar. Blend in cream cheese. Add alternately flour and eggs. Add extract. Spread into a greased and floured tube pan. Start with a cold oven. Bake at 300° to 325° for 1 1/2 hours.
Combine last 6 ingredients and spread over tortillas. Roll up and wrap. Chill for at least 2 hours. Cut into bite-size pieces. Can be served with picante sauce.
Boil for 1 minute, sugar, butter, milk and cocoa. Add salt, peanut butter, vanilla and quick oats. Drop onto waxed paper.
In a large, nonstick skillet, saut red pepper in oil for 1 minute. Add onion and garlic; saut until tender, about 1 1/2 minutes longer. Stir in the spinach, salt, pepper and sugar; saut for 1 to 2 minutes or until spinach is wilted and tender. Serve with a slotted spoon. Yield: 4 servings.
Filling: Dice the pork loin, pork fat, black mushrooms and bamboo shoot. Place in a mixing bowl. Add the other ingredients (wine, oil, sugar, salt and pepper) and stir in the same direction until mixed well. Throw mixture against the inside of the bowl for 3 to 4 minutes so that the ingredients combine thoroughly. Divide into 24 portions.
In large skillet, cook bacon until crisp. Let drain on paper towel. Add cabbage to bacon grease in skillet and cook, stirring occasionally until golden brown, approximately 15 minutes. Add water and simmer until evaporated and cabbage is tender. Add bacon and season with salt and pepper. Stir mixture into mashed potatoes. Makes about 4 servings.
Blend margarine, mustard, poppy seed, onion and Worcestershire sauce. Split rolls. (Use bread knife and split whole pan half in two at one time.) Thinly spread top and bottom of bread with mixture. Add ham and cheese. Wrap in foil. Bake at 350° for 15 minutes.
In a 10-inch skillet over medium heat, cook beef, onion and chili powder until beef is browned, stirring to separate meat. Spoon off fat. Stir in soup and beans. Heat to boiling, then reduce heat to low. Simmer 5 minutes, stirring occasionally.
Use an 8 or 9 x 1 1/2-inch round microwave-safe baking dish. Cook margarine on High for 40 to 50 seconds until melted. Add brown sugar, corn syrup and cinnamon. Stir until sugar is dissolved. Arrange pineapple slices in dish. Separate biscuits and arrange on top. Bake in a 400° oven for 18 to 20 minutes or until biscuits are golden brown. Invert onto serving plate. Makes 5 servings.
Cream butter, then gradually add sugar. Beat together, then add soda, flavorings and sour cream. Mix well. Beat in eggs, 2 at a time, and beat well after each addition. Beat in flour, one cup at a time. Pour batter into a greased and floured 10-inch tube pan. Bake in a preheated 325° oven for 1 1/2 to 1 3/4 hours, until done.
Cream shortening and sugar. Add egg and molasses. Mix in dry ingredients. Stir in chocolate bits and nuts. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Mix sugar, flour and soda in a large mixing bowl. Add eggs, pineapple and nuts; mix well with electric mixer. Put in cookie sheet and bake at 350° for 15 to 20 minutes.
Line 10-inch pie tin with pie crust. Core, peel and cut apples in small pieces and lay them in a crust, overlapping, flower-like. Mix flour, sugar and cornstarch and sift over pie. Pour milk over pie. Dot with butter and sprinkle with cinnamon.
Blend cocoa, flour and sugar well. Add remaining ingredients but do not overmix. Pour into an unbaked pie shell and bake at 325° for approximately 40 to 50 minutes. I watch it - if it looks done but is "quivery" in the middle, take it out; you will have a perfect pie!
Mix all ingredients, except won ton skins. Part wrappers and wet with water all 4 corners. Place small portion of mixture on middle of won ton skin. Roll 2 sides to cover, then remaining 2 sides.