HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir all of the ingredients together. Refrigerate overnight. Stir the mixture before serving.
Rinse strawberries, but do not hull. Set aside to drain. Cut melon crosswise into 1-inch thick rings. Remove seeds. Place slices on individual plates. With a knife, carefully cut around the slice 1/4 inch from the rind; do not remove rind. Slice pulp to make bite size pieces, leaving rind intact. Arrange five or six strawberries in the center of each melon slice. Makes 5 servings.
Bake German chocolate cake in 9 x 13-inch cake pan as directed on package. While cake is still hot, poke holes in top of cake with wooden spoon and pour 1 can Eagle Brand milk over top. Let cool and put Cool Whip on top. Sprinkle with butter brickle pieces or crushed up Heath bar. Keep in refrigerator.
Melt butter in a heavy skillet. Add onion and cook over medium heat until tender. Remove from heat and put in mixing bowl. Add 1/2 cup potato chips, egg, salt and salmon. Mix well. Shape into six patties. Coat with remaining potato chips. Heat oil in skillet. Add patties; fry on one side until golden brown. Turn and fry other side until golden brown. Drain on paper towel. Serve on toasted hamburger buns. Yield: 6 servings.
Season chicken breasts with salt and pepper. Melt butter in a skillet. Add shallots, mushrooms, thyme and chicken breasts. Sprinkle parsley and nutmeg over chicken. Add wine and lemon juice; simmer, covered, for about 10 minutes. Remove chicken to serving dish. Add prawns to broth; cook about 1 minute, or until done. Remove prawns to serving dish.
Prepare pie crust mix; press in mini muffin tins. Bake at 400° for 5 minutes.
Drain the pineapple, saving the juice. Mix the pineapple with the grated cheese. Mix the flour and sugar in saucepan. Add the juice from the drained pineapple and the vanilla. Heat just to blend well. Put the pineapple-cheese mixture in an 8-inch square baking dish and cover with the sauce. Top with bread crumbs and dot with butter or margarine. Bake in 350° oven for 20 to 25 minutes or until lightly browned.
Mix flour, brown sugar and Crisco. Set aside 1/2 cup for topping. Combine molasses, water, egg and baking soda. Mix all ingredients together and pour into unbaked pie shell. Sprinkle crumbs on top. Bake for 10 minutes at 375°, then 30 minutes at 350°.
Drain artichokes and save marinade. Saute onion and garlic in part of the marinade for about 5 minutes. Beat eggs and add all other ingredients. Bake at 325° for 30 minutes in a 7 x 11-inch baking dish. Cut into 1-inch squares, serve hot. May be cooked in smaller container for thicker slices. Serve as a vegetable, side dish or appetizer.
Heat oven to 325°. Put meat in a heavy Dutch oven. Mix remaining ingredients in a small bowl; spread over top and sides of roast. Cover and bake about 3 hours or until tender. Lift meat to cutting board. Let stand about 5 minutes; then cut in thin slices. Pour gravy into a sauce boat to spoon over each serving. Makes 8 to 10 servings.
Cook potatoes and onions in 5 c. water until tender. Do not drain potatoes. Add remaining ingredients and cook until cheese is melted. Stir occasionally.
In skillet brown hamburger and onion. In separate skillet melt together butter and flour. Add milk and cook until thickened. Cut up cheese in this mixture and cook until melted. Add tomatoes and mushrooms together. Cook 1/2 package spaghetti according to package directions. Mix all ingredients together and bake in a 9 x 13-inch pan for 1 hour at 350°. Sprinkle more cheese on top before baking. Very good warmed over.
Place bread slices in 13 x 9-inch buttered pan. Beat eggs, milk, sugar, salt and vanilla; pour over bread. Cover with foil and refrigerate 4 to 36 hours. Remove from refrigerator. Uncover and dot with 2 tablespoons butter. Bake at 350° for 45 to 50 minutes. Makes 8 servings.
Mix together and chill. Serve as a salad or spread on bread as sandwiches.
Pour kraut in a saucepan and add sugar. Let come to a boil. Add onion, celery, green pepper and pimentos. Let come to a boil again. Cool in refrigerator. This will last from 1 to 2 weeks.
Brown and drain the sausage. Place sausage in a large bowl. Add eggs, soup, hash browns, mayonnaise and mushrooms. Mix together. Pour into a 9 x 13-inch greased pan and bake at 350° until done. Sprinkle with shredded Cheddar cheese and place back in oven until melted. Cut in squares and serve. This freezes well.
Mix flour, baking powder and salt. Cut in shortening; add milk to make soft dough. Knead lightly; roll 1/4-inch thick, cut and bake in a 425° to 450° oven about 8 to 12 minutes.
Combine flour, salt, sugar, cinnamon and shortening. Blend until crumbly. Reserve 1/2 cup of mixture for topping. To remaining crumbs add baking powder and soda, then add milk and eggs. Mix thoroughly. Beat until smooth. Bake in two square cake pans. Cover with the dry crumbs and sprinkle more cinnamon on top. Bake at 350° for 30 to 40 minutes until toothpick comes out clean at center.
Cream margarine and peanut butter. Add sugars gradually. Add egg; mix well. Sift dry ingredients and add to mixture and mix well. Form balls and place on greased cookie sheet. Flatten with fork and bake 10 minutes at 375°.
Sift dry ingredients together and mix as any other cake. I use 1 whole egg and 3 egg yolks and save the 3 whites for frosting. Make three layers.
Blend water, sugar and cornstarch. Cook until thick and clear. Add jello. Let cool. Pour over strained fruit (if in can) in pie shell. Add Cool Whip, if desired.
Dip chicken in milk mixture, then in seasoning and flour mixture. Deep fat fry for 18 minutes, or until nicely browned.
Mix dry ingredients in a large bowl. Mix the milk, apple juice concentrate, egg whites and oil in bowl or blender. Add to dry ingredients and mix. Add chopped apples, nuts and raisins.
Place the cooked noodles in a small individual casserole. Add grated onion, salt, pepper and sage to tomato juice. Pour the tomato juice mixture over the noodles. Place the browned pork chop on the noodles. Cover the casserole and bake in a moderate oven for about 1/2 hour.
Cream 1/4 pound butter and 1 cup sugar. Add eggs. Sift dry ingredients. Add dry ingredients to butter mix, alternating with sour cream. Add vanilla.
Cut cookie dough into 1/8-inch slices. Arrange cookie slices, slightly overlapping, on aluminum foil covered 14-inch pizza pan. Press edges to seal. Bake at 375° for 10 to 12 minutes or until golden brown. Cool. Remove from foil onto serving plate.
Put rice in bottom of greased casserole dish. Add mushroom soup and 1 can water. Dip chicken pieces in Italian dressing and place on top of rice. Pour rest of dressing over chicken. Bake (covered with foil) in 350° oven for 2 hours.
In an electric mixer bowl, beat at medium speed the cheese spreads and cream cheese with chives. Add garlic powder and stuffed olives until smooth. Stir in walnuts. Cover and chill several hours. Shape into a ball. Garnish with pimiento-stuffed olive slices, parsley sprigs and pimiento strips, if desired. Cover and chill until serving time. Serve with crackers.
Brown ground beef, breaking into small pieces. Drain off fat. Add tomato juice, taco sauce and salt, pepper and garlic powder to your taste. Sauce should be a little hotter to your taste than you would like it if you were eating it alone. Add more taco sauce, if necessary. Simmer so mixture thickens a little.
Grease casserole dish. Cook vegetables as directed and drain. Pour vegetables in casserole and mix in the can of soup. Put whole slices of cheese on top. Shred the bread (without crusts) on top. Melt the butter and drizzle over top. Bake in moderate oven 350-375 degrees for about 30 minutes.
Preheat oven to 450°. In a large bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated; empty into a shallow baking dish. Bake, stirring occasionally for 40 minutes or until tender and brown. Garnish with chopped fresh parsley.
Boil water, tea and mint for five minutes. Remove mint; squeeze tea bags before removing from water. Add sugar, lemon and pineapple juices. Stir until sugar dissolves. Chill. Just before serving, add ginger ale. Serve over ice with a mint sprig in each glass. Makes 3-1/2 quarts.
Mix together and shape into 1 1/2-inch balls. Cook over medium heat until done.
Put croutons in bottom of greased 10 x 6 x 3-inch pan. Sprinkle cheese over croutons. Beat other ingredients and pour over mixture in pan. Bake at 350° for about 25 minutes.
Dissolve jello and sugar in boiling water. Add all other ingredients except 7-Up. Freeze, then remove 1 hour before party. Before serving, pour 7-Up over punch. Makes a slush.
Combine all ingredients except nuts and beat. Add nuts last. Pour into a greased and floured large cookie sheet (11 x 15-inch). Bake 20 to 25 minutes at 350°.
Brown hamburger and drain. Tear lettuce. Mix all together. Let set for several hours. Mix with Western dressing and Doritos when ready to eat.
Mix together butter, evaporated milk and cake mix. Spread half of mixture in a 13 x 9-inch pan. Bake for 6 minutes at 350°. Melt caramels in 1/3 cup evaporated milk. Mix together. (Note: This burns easily, even in microwave.) Pour chocolate chips and pecans over hot bottom layer and spread caramel mixture on top. Put remaining cake mixture on top. Bake for 20 minutes at 350°.
Brown beef in olive oil and drain. Bring to simmer V-8 and tomato juice. Add chopped onion, pepper, celery, mushrooms and garlic. Add browned beef and tomato paste. Sprinkle beef with fresh olive oil before adding to vegetable mixture. Season with Italian dressing to taste. Cook vermicelli with a little cooking oil. Serve sauce over noodles.
Mix well the first three ingredients as in pie dough. Form into ball, divide in half and spread each ball on ungreased cookie sheet, 12 x 3 each. Put 1/2 cup oleo and 1 cup water in pan; bring to boil until oleo is melted. Remove from heat; add flour and extract all at once. Stir quickly until all is smooth and leaves sides of pan. Beat in eggs, one at a time, until mixture is smooth and glossy. Spread mixture over each piece of pastry. Bake at 350° for 1 hour.
Add first six ingredients together, mixing well. Make into a loaf. Put vinegar, catsup, mustard and brown sugar in saucepan. Bring to a boil. Pour over loaf and baste occasionally. Bake at 300° for 1 1/2 hours.
Brown meat slowly in bacon drippings over medium heat. (Do not flour.) Place meat in crock-pot and add remaining ingredients. Cook overnight.
Trim crusts from as many slices of thin white bread as you wish to fix. Cut each slice into 7 strips. Bake in a 250° oven until crisp. Thin the peanut butter with the oil. Dip strips into peanut butter mixture until completely covered. Roll in toasted bread crumbs, made from bread crusts. Store in airtight container until ready to use.
Take a sharp knife and cut the tip edge off of corn; then scrape the ears. Add butter in a skillet; pour corn into skillet and stir often. Let cook 20 to 30 minutes.
Melt cheese and butter in top of double boiler. Add soup and stir well. Add chopped broccoli and heat until broccoli has thawed. Stir in drained mushrooms. Serve warm.
Stir jello into cold water, then add to hot water; stir very well. Add dressing. Chill until very syrupy, then add vegetables. Pour into 1 quart or individual molds. Unmold onto bed of greens.
Heat milk on medium in pot. Cut cheese into small pieces. Stir until melts. Add Parmesan cheese and salt. Add hot and drained macaroni to sauce. Makes 4 servings.
Blend cream cheese, sour cream and Cool Whip together. Next, add sugar and vanilla. Mix well. Pour into pie crust. Chill 1 hour, then top with fruit filling.
Any dark honey mustard or Ranch Style dressing. Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2-inch of root end. Cut each quarter into thirds. Place onion in boiling water for 1 minute. Remove and place in ice water for 5 minutes. Loosen petals if necessary. Drain onion cut side down. Place flour in a Ziploc bag. Add onion, shaking to coat. Dip onion in egg. Place cracker crumbs in plastic bag. Add onion, tossing to coat. Chill 1 hour. Pour oil to depth of 3 inches into fryer and heat to 375°. Fry onion 5 to 7 minutes or until golden brown; drain on paper towel. Salt if necessary. Serve with dressings.
Put lettuce and green onions in a large salad bowl. Fry bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside. Add vinegar and sugar to drippings. Bring to boil and pour over lettuce. Sprinkle bacon on top. Serves 4.
Mix coffee and brown sugar in a medium saucepan. Bring to a full rolling boil. Continue cooking until mixture begins to thicken and become syrupy, 10 to 15 minutes. Remove from heat. Mix in vanilla and brandy. Cool to room temperature. Pour syrup over ice cream. Dollop or pipe whipped cream over and pour remaining syrup over.
Combine eggs, bread, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef.
Filling in a casserole dish, slice potatoes and 1 onion. Sprinkle with salts and add margarine if desired. Mix well and add 3/4 cup water. Cook in microwave on High for 20 minutes, stirring every 5 minutes.
Mix the following with mixer: cream cheese and condensed milk. Fold into cream cheese mixture the whipping cream. Layer 1/2 cake, 1/2 strawberries and 1/2 cream mixture. Repeat layers. Chill overnight. Good with fresh peaches in the summer.
Combine oil, sugar and eggs; mix well. Add flour, salt and baking soda and mix well. Add bananas and walnuts and mix again. Pour into greased and floured 9 x 5-inch loaf pan. Bake for 60 minutes in a 350° oven. Cool for 10 minutes and turn out of pan.
In a large, heavy bottom pan, saute the chopped onions in the oil on medium-high heat until golden brown (about 7 to 10 minutes). Add remaining ingredients (not the beer!); bring to a boil. Reduce heat; let simmer, uncovered, for 4 hours. Every 30 minutes or after each beer, whichever comes first, stir to prevent sticking. After the first 2 1/2 hours of simmering, taste periodically (let it cool first, though). Follow with a swallow of cold beer. Puree in a blender or food processor in small batches.* Pour the sauce into another container. A clean 1-gallon plastic milk jug works quite well.
Prepare artichokes by cutting off the tips of the leaves and stems. Spread open and remove inner small leaves and thistles. Place side by side, upright, in a small saucepan; keep upright while cooking.
Bring to rolling boil and pour over filled jars; seal. If you like, you can give the jars a hot bath. Sometimes it will make the jars seal better.
Heat scalded milk on stove until scum forms on milk. Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk at once. Pour into unbaked pastry shell. Dash with nutmeg.
In a small bowl, combine yogurt, garlic and olive oil. Arrange remaining ingredients on a large platter. Mound yogurt sauce in the center. Serve at room temperature. Serves 4.
Crumble crackers. Chop eggs, celery, green pepper, pickles, olives, onion and radishes. Add dry mustard and crumbled crackers. Mix thoroughly. Add mayonnaise and mix again. Refrigerate 1 hour before serving.
Chop apples into small pieces. Add sugar, eggs, flour and vinegar. Drain pineapple and add to mixture. Chop peanuts and add to mixture. Fold in Cool Whip. Refrigerate.
*If a dairy restricted diet is a necessity, use either the non-fat Mozzarella or use Parmesan cheese.
Let cream cheese soften. Mix cream cheese and Cheddar cheese together. Add onions, sauce and salt to cheese mixture. Roll into a ball. Roll ball in pecans. Put in refrigerator.
Cook potatoes until tender in boiling salted water to cover. Drain potatoes; let cool. Peel potatoes, and cut into 1/2-inch cubes. Heat oil in heavy skillet; add potatoes, onions and garlic. Season to taste; fry until golden brown, turning to brown on all sides. Sprinkle with green onions. Yield: 6 servings.
Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil; stir until sugar dissolves. Very slowly add to unbeaten egg whites in bowl, beating constantly with mixer until stiff peaks form. Beat in vanilla. This will frost 2 (8 or 9-inch) layers or 1 (10-inch) tube cake.
Heat oven to 350°. Mix meat, 1 1/3 cups of instant potatoes (dry), egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan. Bake, uncovered, 35 to 40 minutes. Prepare remaining potatoes as directed on package for 4 servings. Top baked meat loaf with mashed potatoes. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. Serves 4 to 5.
Prepare jello as directed. Stir in 1/2 of the Dream Whip and all the peaches. Break cake into bite size pieces and mix well with jello mixture. Press into pan and place in refrigerator. When mixture firms, top with remaining Dream Whip. May use peach slices and/or cherries to garnish.
Cream the Crisco and add sugar gradually while creaming. Add the beaten eggs, then the dry ingredients alternating with the molasses and boiling water. Mix thoroughly and pour into well-greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Mix flour, salt and shortening with pastry cutter to size of peas. Do not overmix. Add vinegar, egg and water to flour mixture. Will make 2 (9-inch) crusts.
Spread beans on 9 x 13-inch dish. Mix avocados, lemon juice, salt and pepper. Spread on beans. Mix sour cream, mayo and taco seasoning. Spread on avocado. Layer each of remaining ingredients. Serve with nacho chips. Chill.
Combine all ingredients in large bowl. Chill at least 6 hours. Mix well before serving. Garnish each serving with cucumber slices. Yields about 6 servings. Store remaining Gazpacho in airtight container in refrigerator.
Mix juices and water; chill. When ready to serve, add ginger ale and sherbet. Serves 40.
Melt the butter and add to 10x sugar. Mix very well. Add peanut butter. Use your hands to mix well. Form into small, round balls. Dip into chocolate coating. Melt chips and paraffin in a double boiler. When melted, dip balls with a toothpick. Fill hole with chocolate using a toothpick. Makes 12 dozen.
Cook noodles in salted water according to package directions. In a large buttered casserole dish mix soup, tuna and a little milk. Add noodles to mixture along with cubed cheese. Also place chunks of butter throughout. Add 1 to 2 cups of milk throughout for moisture. Crush chips over top of casserole. Cover with cheese slices and dot with butter pats. Bake in a 325° oven for 45 - 50 minutes until good and hot and the cheese on top is nicely melted and browned.
Brown chops and season with salt and pepper; drain off fat. Combine remaining ingredients; pour over chops. Cover and bake 45 to 60 minutes. Serve with rice.
Preheat oven to 375°. Heat oil in a large skillet and brown meat on all sides. Transfer meat to a large Dutch oven or roaster. Add all the remaining ingredients, except the potatoes, to the roaster. The liquid should cover the vegetables and meat. Add more broth or water if necessary. Cover and bake for 2 hours. Turn the beef after 1 hour. Add the potatoes to the pan, increase the oven temperature to 400° and bake uncovered for about 1 hour longer, until meat and potatoes are tender. Turn meat every 15 minutes. Makes about 6 servings.
Mix cheese, peanut butter and powdered sugar until blended. Blend in 9 ounces Cool Whip and pour into pie shell and refrigerate.
Boil spinach in salt-seasoned water in saucepan until completely thawed.	Fry bacon and onions on medium heat in skillet. Crack eggs into large mixing bowl and add 4 slices of cheese, torn into small pieces.	Mix thoroughly. Add bacon and onions, fried, to mixture. Drain boiled spinach and add to mixture; mix again. Salt and pepper to taste; mix thoroughly. Pour into 1 1/2 quart casserole dish with lid. Top with remaining cheese torn into pieces to cover top of casserole. Cover; bake at 375° for 30 minutes. Serve hot.
Pour milk over 1 cup bread crumbs; set aside for a few minutes. Combine cooked squash, onion, 1 tablespoon melted butter or margarine, eggs, garlic salt and pepper; blend well. Add bread crumbs mixture; stir to blend. Spoon into a 1-quart casserole that has been sprayed with a nonstick cooking spray.
Mix ingredients well and bake at 300° for 1 hour and 15 minutes. This cake can be soaked in brandy, if desired.
Mix sauerkraut, water, onions, barley, brown sugar, bouillon, caraway seed and pepper in a 13 1/2 x 9 1/2-inch pan. Season chops with herbs, lemon juice, salt, pepper and 1 teaspoon Worcestershire sauce. Trim chops; brown in skillet. Arrange chops on sauerkraut mixture. Mix catsup and 2 teaspoons Worcestershire sauce and spread over chops. Bake in 350° oven for 1 1/4 to 1 1/2 hours. May be served with baked potatoes.
Trim off all green rind and any remaining pink meat. Cut rind into 1/2-inch squares. Dissolve alum in enough water to cover rind; let stand overnight. Drain and weigh (6 pounds). Slice lemon very thin; remove seeds. Put all ingredients in large pot with 1/2 cup water. Let stand for 1 hour. Bring to a boil; simmer until melon is clear. Skim out melon pieces. Boil syrup until heavy. Return fruit; bring to boiling point. Seal in sterilized jars.
Bake chocolate cake mix as directed on box. Pour into 9 x 13-inch pan. Cool. Poke	holes in top and pour Kahlua over cake. Cut	in 1/2, crumble cake and put 1/2 of cake in punch bowl. Pour 1/2 cooled pudding on cake; pour 1/2 Cool Whip over pudding, break 1 Skor bar over Cool Whip and sprinkle on. Repeat again. Chill in refrigerator.
Preheat oven to 400°. Place lamb on a rack in the roaster and insert the garlic slices into the gashes. Bake for 20 minutes. While lamb is baking, in a bowl combine all ingredients. Mix thoroughly and pour over roast.
Blend shortening, brown sugar and granulated sugar in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar-egg mixture, blending well. Stir in 1/2 cup candies (reserve candies for decorating).
While spaghetti is cooking, combine all ingredients in a large bowl. Drain and cool spaghetti. Once cool, add sauce mixture and serve.
Cream sugar, shortening and egg. Add sour milk and dry ingredients that have been sifted together. Roll and cut out. Fry in hot fat.
Cook the above until clear and then add 1 package of strawberry jello (small box). Seal in jars. Red food coloring is optional.
Pat out rolls to solid crust on greased sheet. Prick thoroughly. Bake 20 minutes at 375°. Cool completely. Combine other four ingredients and spread on dough. Top heavily with raw vegetables. Refrigerate. Cut to serve cold.
In an oiled 3-quart casserole, combine cream-style corn and cheese soup. Whisk to blend. Add remaining ingredients. (If spaghetti is used, break into 1-inch pieces.) Bake, uncovered, at 350° for 60 minutes or until pasta is cooked. Casserole will thicken after it is removed from the oven. Serves 6 to 8.
Cook apples into a sauce. Add sugar, vinegar and cinnamon drops. Boil 20 minutes or so until starting to thicken. Can while hot.
Mix oil, eggs and flour. Let stand 10 minutes. Roll thin, cut in strips.
Combine cream cheese, Cool Whip and milk. Toast nuts and add to mixture. Pour into pie crusts. Toast coconut and sprinkle over pies. Add caramel sauce on top of coconut. Pies are best if frozen 24 hours before serving, then thaw for 1 hour and serve.
Place beans in shallow baking dish. Place small amount of salt on beans, then place soup (no added water) on top. Bake until boils, then place onions on top and bake until onions are browned (few minutes).
Sift together flour, baking soda, cinnamon, salt and baking powder and set aside. Beat eggs until frothy; beat in sugar, applesauce and vanilla. Stir in zucchini and flour mixture. Fold in nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 30 to 35 minutes or until cake tester comes out clean. Let cool 10 minutes and invert on racks to continue cooling. Freezes well.
Cut cabbage into medium-size pieces. Place in greased baking dish. Brown meat and onion, pour off fat. Stir rice into meat mixture. Add salt and pepper, basil and garlic. Pour meat mixture over cabbage. Cover with soup and water. Bake at 350° for 1 hour or longer, if necessary. Serves 6.