HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use turkey breast (2 1/2 to 3 pounds). Slice or dice water chestnuts, grapes and celery. Add 1 1/2 to 2 cups almonds. Mix mayonnaise, curry powder and soy sauce and 2 tablespoons lemon juice, if desired. Combine with turkey. Chill several hours. Serve. Spoon onto lettuce leaves; sprinkle with almonds and pineapple chunks. Serves 25.
In large skillet, brown sausage; drain. In large bowl, beat eggs. Add remaining ingredients; mix well. Spoon into greased 13 x 9-inch pan. Cover; refrigerate for 8 hours or overnight. Preheat oven to 350°. Bake for 60 to 70 minutes.
Brown ground beef and saute onion together. Drain in a colander to remove excess fat. Combine all ingredients. Bake in a casserole dish at 350° for 30 to 45 minutes.
Press mixture out of zucchini. Combine all ingredients. Top with 1/4 cup cheese. Place in oiled 9 x 13-inch pan. Bake at 350° for 30 minutes until brown. Serves 6.
Blend all ingredients. Turn into mold and chill several hours. Serve on crisp lettuce with a little salad dressing.
Let tomatoes sit 1 hour; drain. Combine all ingredients. Heat to boiling; simmer for 10 to 15 minutes. Place in a water bath for 15 minutes. Makes about 6 pints.
Drain corn and mix all together. Use low-fat or regular Ranch salad dressing over the mixture.
Cream the margarine, sugar and eggs. Add rest of ingredients. Add nuts last. Bake in a 350° oven for 1 hour.
Mix together the zucchini, tomatoes, onion, green peppers and grated cheese. Pour into lightly greased pie plate. Blend together the milk, Bisquick mix, salt and pepper. Pour Bisquick mixture over the vegetables in the pie plate. Bake at 400° for 30 minutes.
Place sliced potatoes in a greased 9 x 13-inch glass baking dish; set aside. In a large skillet, cook ground beef. Drain grease. Meanwhile heat cheese soup and milk until smooth and heated.
Press dough on jelly roll pan. Bake to package directions. Mix cream cheese and mayonnaise and spread on crust. Sprinkle on vegetables and chill.
Melt butter in pan; add remaining ingredients. Stir over low heat until sugar dissolves. Boil 1 minute. Remove from heat; beat until creamy enough to spread.
Mix melted butter, sugar, vanilla and nuts together. Add dry ingredients. Using a teaspoonful of dough, shape to resemble an acorn. Bake at 350° for 15 minutes.
Preheat oven to 350°. Drain 1 can of tomatoes; reserve juice. Blend drained tomatoes into chicken; set aside. Wrap tortillas in moist paper towels. Place on microwave-safe plate; heat on High for 45 to 60 seconds or until warm and softened. Remove from oven; keep wrapped. Fill each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture. Roll up; place seam side down in a 1 x 9-inch baking dish. Repeat with remaining tortillas. Blend reserved juice, remaining diced tomatoes and tomato sauce together. Pour evenly over filled tortillas; sprinkle with remaining cheese. Cover with foil. Bake for 30 minutes or until cheese melts and sauce bubbles.
Drain and rinse shrimp in cold water; set aside. Warm tomato soup (just contents of can) and gelatin; set aside. Mix cream cheese and mayonnaise until creamy. Add shrimp, onion and celery to cream cheese mixture. Combine tomato soup to mixture. Grease a 1-quart mold. Pour mixture in; refrigerate for at least 1 day to blend flavors. Unmold; put parsley around. Serve with crackers.
Mix all ingredients very well and shape into oval patties and fry until golden brown, about 10 minutes. May also bake in oven until brown.
In a Dutch oven over medium heat, brown rabbits or chicken in half the oil. Remove and set aside. Using remaining oil and flour, make a golden brown roux. Add onions, celery and bell pepper and saute. Allow vegetables to simmer for 10 minutes. Add tomato soup, tomato sauce, tomato paste and water. Cook, uncovered, 45 to 60 minutes, stirring frequently. Place browned meat back into sauce. Add olives, mushrooms and seasonings. Allow mixture to come to a boil, lower temperature and then simmer until meat is very tender, about 2 hours. Add parsley and green onions the last 15 minutes of cooking time. Serve over spaghetti or steamed rice. Makes 8.
Cream sugar and butter. Add flour and milk alternately. Add baking powder; fold in whites. Add vanilla. Bake at 350° until cake springs back when touched.
Remove 1 cup mayonnaise from the original jar. Set this aside for other dishes. In the hollowed cavity of the mayonnaise, add all the ingredients. Cap and mix well. It is best if allowed to stand for 24 hours. It gets even better in 2 to 3 days. Will last 3 to 4 weeks.
Cream oil, butter and sugar. Add eggs and mix. Sift together flour, baking soda, salt and cinnamon. Add dry ingredients to sugar mixture and then add crushed pineapple with its juice, mixing until well blended. Add vanilla. Pour into paper lined or greased muffin pans and bake at 350° for about 25 minutes. Yields 3 dozen muffins.
Cut okra as desired; place in large pot and cover with water, salt and vinegar.	Cook just until okra changes color. Pack in hot jars and seal. Drain and rinse before using. Excellent for frying, soups, etc.
Pour boiling water over the cornmeal and let stand until it swells. Soften yeast in lukewarm water. After cornmeal is cool, add molasses, salt, yeast and flour. Beat thoroughly and set in a warm place to rise overnight. It should rise and fall again in the morning. Add soda dissolved in hot milk. Stir well. Bake on a hot griddle.
Blend sugar and salad oil. Add pumpkin and eggs and blend well; add flour, baking soda, salt, cinnamon, baking powder and chopped nuts. Mix well. Pour onto greased jelly roll sheet pan (10 x 15-inch) and bake at 350° for 30 to 35 minutes.
Saute ground beef and onion until lightly browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternately layer meat mixture and tortillas, beginning and ending with meat mixture in greased 13 x 9 x 2-inch pan. Sprinkle with cheese. Cover with aluminum foil; seal securely and freeze.
Cream together the margarine, sugar and brown sugar. Add eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder and baking soda. Mix together all ingredients. Add chocolate chips, Hershey bar and chopped pecans. Stir by hand. Bake at 375° for 6 to 9 minutes on ungreased cookie sheets (2-inches apart). Can drop by teaspoon or tablespoon.
Combine sugar and water; heat until sugar is dissolved. Cool. Stir in other ingredients and serve over block of ice or frozen ring in punch bowl. Yields 2 gallons.
Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Prick holes in the tops of brownies with a fork and pour the coffee liqueur over brownies; set aside.
Mix all ingredients and cook until boiling over medium heat. Take off of stove and add 1 tsp. of vanilla and 2 1/2 cups of oatmeal. Drop onto waxed paper. Makes about 35 to 40 pieces.
Brown beef and onion; drain well. Add sour cream, corn, soups and egg noodles. Pour into buttered dish. Sprinkle with 1 cup bread crumbs and 2 tablespoons butter. Bake at 350° for 1 hour.
Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in a small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.
Melt unsweetened chocolate and shortening. Beat in sugar, eggs and vanilla. Sift and stir in flour, baking powder and salt. Pour in greased 6 x 6-inch pan. Bake at 350° for 30 to 35 minutes.
Add 3 cups flour to the first 3 ingredients; mix well. Add the eggs and shortening to the first mixture; beat well. Let stand until double in bulk. Make into rolls or buns. Bake rolls at 400°.
Cook macaroni as directed, drain and cool. Place in a bowl and add other ingredients. Mix well. Blend in coleslaw dressing.
Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat (or use oil) in skillet until you have 3 tablespoons. Remove trimmings. Brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to mixture. Cook and stir until thickened. Sauce will be thin. Serve over noodles. Serves 5 to 6 people.
Cook sugar, cocoa, salt, corn syrup, butter, milk and water to soft ball. Remove from stove and add nuts and vanilla. Place pan in cold water to aid cooling process; stir occasionally. As candy loses its shine, pour into a buttered pie pan. Cut candy while still a little soft.
Cream sugar and butter well. Add eggs one at a time, beating well after each. Add flour and salt, then milk and vanilla. Stir in coconut. Pour into well buttered pie plate. Bake at 325° for 45 to 50 minutes. Turn off oven and let set 10 minutes in oven.
Melt sugar and Karo together on low heat until sugar is not so grainy. Don't boil or they will be too hard to chew. Drop out on buttered wax paper in big spoonfuls. As they cool, form into balls. Makes about 20.
Beat egg yolks well. Add sherry and 1/2 cup sugar. Cook in double boiler until like custard. Soak gelatin in milk and stir into hot custard. Let cool. Whip egg whites stiff. Whip 1/2 pint cream into 1 cup sugar. Fold into custard. Crumble cake and place a layer of crumbs in bottom of a greased spring pan, alternating layers of cake and custard. Let stand in refrigerator 12 hours. Turn out and ice with 1/2 pint whipped cream.
Put beef in an oven broiling bag. Pour mushroom soup, dry onion soup and a little salt on top. Close bag. Punch holes in top of broiling bag. Bake at 350° for 25 minutes per pound.
Combine ingredients and put in 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
In large mixing bowl, combine pumpkin, evaporated skim milk, low cholesterol eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray deep-dish 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325° oven 45 to 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Serve in wedges with small dollop of low-fat whipped topping. Makes 8 servings.
In medium size pan, melt butter or margarine. Remove from heat, stir in corn syrup and sugar. Cool slightly. Stir in eggs and bourbon until well mixed.
Cook onions and celery in margarine. Soak bread and press out the water. Mix bread with onions and celery; add sage. Line a 2-quart casserole dish with hamburg by patting it on sides and bottom; add dressing. Blend soup with 1/2 can water or milk; pour over dressing. Make dents in dressing with spoon so the soup gets through the dressing. Bake for 45 minutes or until it bubbles up in the center.
Combine dates, margarine, sugar and egg in heavy saucepan. Cook over low heat until thickened and creamy, stirring constantly. Remove from heat. Stir in pecans and cereal. Shape into balls. Roll in confectioners sugar. Place on waxed paper. Let stand until cool. Store in airtight container. Yield: 32 servings.
Cream first 3 ingredients together. Fold in chopped pecans. Spoon topping over frozen pie. Bake at 400° for 35 to 40 minutes until lightly browned and bubbly.
Cut potatoes and onions into 1/4-inch slices. Alternate slices, slightly overlapping, in a single layer in a 13 x 9x 2-inch baking dish. Combine next 5 ingredients; drizzle over potato and onion slices. Cover and bake at 400° for 40 minutes. Sprinkle with paprika and bake, uncovered, for 20 additional minutes.
In a 10-inch skillet, heat the oil and add the onion. Cook gently until wilted. Add remaining ingredients. Simmer, stirring occasionally, for 15 minutes. Makes 2 cups. Store in the refrigerator. Keeps well.
Mix chocolate chips and sweetened condensed milk. Microwave until chips are melted. Mix in walnuts and vanilla. Pour in a buttered 9-inch pan. Cool and cut into serving pieces.
Beat egg slightly with fork. Stir in all other ingredients. Pour into 1-quart baking dish. Bake 35 minutes at 350°.
Dissolve yeast and sugar in warm water. Let rise in container. In a large pan or bowl, combine hot water, sugar, shortening and salt. Cool and add yeast mixture, egg and flour. Blend well. Oil top of dough and cover with dry cloth to let double in bulk. Mash down and knead on flour covered board. Then make into rolls of your choice. These may be covered and stored in refrigerator until needed, or cut off desired amount and let rise and make as needed. Will keep for a week. Just allow extra time for chilled dough to rise. Bake in 400° oven until golden brown.
Grease bottom of 9 X 13 in. pan. Save 1/2 c. cake mix. Beat remaining cake mix, butter, eggs and sour cream for two minutes. Spread 1/2 of batter in pan. Mix brown sugar, cinnamon, pecans and the 1/2 cup reserved cake mix. Spread over batter. Spread remaining batter over brown sugar layer. Bake at 350 degrees for 30 minutes. Poke holes with fork in warm cake. Make icing of powdered sugar, milk and vanilla. Pour over cake and cool for one hour.
Butter casserole dish. Layer sliced potatoes, onion and mushrooms, then sprinkle in cheese. Make several layers, ending with cheese. Pour soup on top. You may dilute soup with a little water. Cover with foil and bake at 275° to 300° for 3 hours.
Cool cake layers thoroughly. Prepare pudding mix according to package instructions. Place 1 cake layer in bottom of bowl. Add in layers, half each of the pudding, pie filling, fruit cocktail, pineapple, nuts, coconut and Cool Whip. Top with second layer and repeat layering of remaining ingredients, using some of the cherries, nuts and coconut for garnish. Store in a cool place until ready to serve. Dip through layers.
Chop raw vegetables and place in mixing bowl. Add remaining ingredients and marinate 3 hours or more. Makes 6 servings. One serving equals 25 calories.
Prepare ahead the dressing by combining the sugar, vinegar and oil to allow sugar to dissolve; mix well. Clean and tear spinach; chill. When ready to serve, add 2 to 3 sliced hard-boiled eggs and 1 can French fried onion rings. Toss with dressing and serve immediately.
Put butter, milk and chocolate in saucepan and melt. Remove and add vanilla, salt, confectioners sugar and nuts (if desired). Place in 8 x 8-inch buttered pan and chill.
Mix thawed lemonade mix with Eagle Brand milk. Blend in thawed Cool Whip. Pour in graham cracker pie crust. Garnish with graham cracker crumbs and slice of lemon, if desired. Allow to set in refrigerator until firm. Very good, very rich.
Preheat oven to 375°. Roll out cookie dough like a pie crust and place in a pie pan. Bake at 375° for 10 to 12 minutes or until golden brown. Cool.
Mix chicken, Doritos and soup together. Add onion, margarine and peppers. Reserve some cheese to sprinkle on top. Mix rest of cheese in casserole. Bake at 350° for 30 to 40 minutes. Sprinkle remaining cheese on top. Serves 6 to 8.
Place lightly packed shredded carrots, raisins, sugar, water and butter in a 3-quart saucepan and bring to a simmer over medium heat. Continue to simmer for 5 minutes, uncovered. Remove from heat and let cool.
Mix sugar and cocoa until well blended. Add cream and salt. Cook in saucepan on medium heat until hard ball forms, approximately 8 minutes of hard boiling. Add vanilla. Mix well. Pour onto buttered dish. Let cool, slice into small pieces. Spread nuts over the top.
Butter a deep, glass pie pan. Slice apples into pan to make a thick layer. There is no bottom crust. Sprinkle over apples the first 4 ingredients (sugar, butter, cinnamon and nutmeg). Cut the chilled butter into the flour and sugar to make a crumb mixture. Spread over apples in pan, pressing gently. Bake in a moderate 350° oven until apples are tender and pie is nicely browned. This takes from 40 to 50 minutes, depending on apples used and their degree of ripeness. The sugar melts down through the apples and when done, the pie can be cut in wedges. Serve plain or with ice cream.
Preheat oven to 400°. Spray a large baking sheet with nonstick cooking spray.
In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; stir in gelatin until dissolved. Put sweetener over berries; stir into gelatin. Pour into crust and refrigerate for 2 hours or until firm. Garnish with reduced-fat whipped topping, if desired.
Add bread crumbs, eggs and milk to meat. Bake at 350° for 1 1/2 hours. Serves 10.
Set measured cookie mix aside while tossing together chopped apple and cinnamon. Thoroughly mix into cookie dough. Roll about a teaspoon of dough into ball and place on ungreased cookie sheet. Flatten with a fork. Bake in preheated 350° oven for 10 to 12 minutes.
Mix the cake mix, pudding, water, oil and eggs. Stir in sour cream and chocolate chips. Spray Bundt pan with Pam. Pour mixture into pan and bake at 350° for 50 to 60 minutes. Cool slightly before removing from pan. Very moist and sinfully delicious!
Stew chicken; when cool, remove bones. Arrange chicken pieces in baking dish. Add Veg-All. Mix soup and broth together and pour over Veg-All. Then mix melted butter, milk and flour together. Pour on top of chicken and Veg-All. Bake at 350° until brown.
Combine large bowl until consistency of thick cream. Refrigerate several hours. When you put roast in oven, put in extra pan to heat. Half hour before roast is done, put just enough roast pan drippings into extra pan to cover bottom. Pan must be very hot! Pour pudding in; roast and pudding will be done at same time. Pudding should be high, brown, crisp and hollow inside.
Mix Cool Whip	and cream cheese with mixer. Layer pan with 6 ice cream sandwiches. Spread 1 cup of cream cheese mixture over sandwiches. Add remaining 6 ice cream sandwiches and top with remaining cream cheese mixture. Freeze until ready to serve.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup. Add salt, if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Yields 6 servings.
Mix all ingredients, except apples and walnuts. Mix well, then fold in apples and walnuts. Bake for 1 hour at 350° in tube pan.
Mix vegetables in large bowl. Mix dressing ingredients and pour over vegetables. Refrigerate overnight. Serve chilled.
Mix asparagus and soup. Sprinkle cheese on top. Crumble crackers on top of cheese. Bake in 350° oven until crackers brown.
Heat soup. Dissolve gelatin in water and put into hot soup. Cool slightly. Combine with the rest of the ingredients. Put into mold. Chill at least overnight. Serve with petite rye bread or pumpernickle.
Mix last 3 ingredients well. Roll each biscuit in melted margarine and then in brown sugar mixture. Place biscuits on their sides in a Bundt pan. If any margarine or mixture is left over, pour on top of biscuits. Bake at 350° for 30 to 35 minutes.
Mix everything except the catsup, brown sugar, liquid smoke, 1/2 teaspoon garlic powder and 1/2 cup chopped onion. Shape into balls. Place in flat pan, one layer to each pan.
Brown beef with onion and green pepper over medium heat in large skillet. Pour off excess fat. Add uncooked macaroni and remaining ingredients; mix well. Cover; simmer 25 minutes or until macaroni is tender. Stir occasionally; add more water if necessary. Serve immediately. Yields 4 to 6 servings.
Fry ham, shrimp and sausage until brown. Add bell pepper, onion, garlic powder, parsley, bay leaves, sugar, salt, pepper, tomato sauce and Ro-Tel if desired. Cook about 15 minutes until shrimp almost done. Add rice and stir well. Cook until rice is done, stirring frequently.
Melt chocolate. Add honey, goat cheese, vanilla and lemon. Cool several hours. Form 24 small balls; roll in cocoa.
Remove all white skin on grapefruit sections and allow fruit to drain for 5 minutes, saving juice. Melt marshmallows with 1/4 cup grapefruit juice, over low heat in saucepan. Remove from heat and cool, then lightly stir in grapefruit sections. Whip cream and fold into grapefruit mixture. Turn filling into pie shell and chill several hours before serving. Enjoy!
Place stewed, boned chicken in baking dish. Add chicken soup on chicken, then add batter on top (batter is flour, milk and butter). Bake at 350° until golden brown.
Boil potatoes. Mash and let steam escape. Mix all ingredients. Grease a pie pan and fill with mixture. Dab on top with butter. Cook at 350° for 1/2 hour (covered with foil), then 1/2 hour uncovered. (May wish to broil last few minutes to brown top.)
Brown bacon lightly in skillet. Add onion and cook over low heat until tender, but not brown. Add remaining ingredients except beans and simmer 5 minutes. Serve over hot limas. Makes 4 servings.
Boil water to cook noodles only for 8 to 10 minutes. Meanwhile, boil water in a small pot and then cook green beans only for a couple minutes, just until the green beans turn bright green. Drain and immediately rinse with cold water to stop the beans from cooking any longer. (Let the beans stand in a bowl of cold water until the noodles are done so that they'll be cold enough to add to the salad.) Wash and drain the grape tomatoes. (You can probably use cherry tomatoes if they're small enough.)
Mix all ingredients in ovensafe dish. Bake covered at 325° for 1 hour.
Rinse peas in hot water (steam, if fresh). Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad. Toss gently. Chill. Serves 4.
Dip steaks into cream or milk and dredge in flour. Brown in hot margarine and season with salt, pepper and garlic salt to taste.
Drain 1/4 cup of tomato juice from tomatoes and reserve for making sauce. Combine beef, salt, pepper, sage, eggs, cracker crumbs, remaining tomatoes and onions. Shape in loaf pan and bake at 325° for 1 1/4 hours.
Cook pasta; drain and cool in single layer on foil. In large bowl, combine spinach, 5 ounces mozzarella cheese, cottage cheese, egg whites and seasonings. Spoon about 2 tablespoons filling into each pasta tube. Heat oven to 350°. Spray 9 x 13 pan with Pam. Spread 1/4 cup of sauce mixed with with water in bottom of pan. Arrange filled pasta tubes in a single layer in pan. Pour remaining sauce over top. Cover with foil. Bake 40 minutes. Remove foil and sprinkle remaining mozzarella cheese on top. Bake 5-10 minutes until cheese has melted. Makes 7 servings.
Bake according to package directions; punch holes into hot cake and pour coconut cream over hot cake. Refrigerate 30 minutes. Mix Eagle Brand and lemon juice; pour over cake and refrigerate 2 hours. Mix Cool Whip and coconut; spread over cake and refrigerate until serving.
Soften yeast in water, combine in mixing bowl the cottage cheese, sugar, onion, butter, dill seeds, salt, soda and egg to soften yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place, 85° or 90°, until light and double in size 50 or 60 minutes. Stir down dough into well greased sheets. Make buns. I use a large empty peach can for rounds. Let buns rise and bake in 350° oven about 25 or 30 minutes. Brush hot buns with soft butter and sprinkle with salt.
Preheat oven to 350°. Melt butter in microwave. Let cool 5 minutes. Mix butter with sugar and flour. Pat 3/4 of mix in 9 x 13-inch pan. Spread preserves over mixture. Cover with remainder of mixture sprinkled over preserves. Bake 30 minutes.
Preheat oven to 350°. Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl. Drop batter by level tablespoonfuls 2 inches apart onto cookie sheet. Bake 15 minutes or until lightly browned. With pancake turner, immediately move cookies to wire rack. Cool. Makes about 2 1/2 dozen cookies.
In saucepan, stir together dry ingredients; gradually add the milk. I use one large can of milk and if not quite enough for 2 cups, add water to make 2 cups. Place on low heat, stirring constantly, to make a smooth mixture. Break egg yolks into a cup and beat until blended. Add a little of warm mixture to egg yolks and then stir into mixture in pan. Cook and continue to stir until thick. Remove from heat; add butter and vanilla. Stir to blend. Pour into baked pie shell. Cover with meringue.