HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop apricots and mix with coconut. Add milk; mix well. Add enough sugar to allow mixture to be formed into balls. Roll in confectioners sugar. Store in refrigerator.
Cook beans in boiling water in saucepan until tender; drain. Saute celery and onions in oil in large skillet. Add tomatoes; reduce heat. Simmer, covered, for 10 minutes, stirring frequently. Stir in beans, salt, Worcestershire sauce, pepper and red pepper. Simmer for 10 minutes. Layer 1/2 the bean mixture, half the cheese and remaining bean mixture in lightly greased 2-quart baking dish. Bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.
Mix flour, pecans and melted butter together and spread in 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix Cool Whip, cream cheese and powdered sugar together and spread on cooled crust. Mix milk, vanilla pudding and chocolate pudding together. Spread over middle layer. Top with remaining Cool Whip and chopped nuts.
In a blender, grate the onion. Add remaining ingredients. Blend about 2 minutes or more. Pour in jar and refrigerate.
Clean lettuce; drain thoroughly. Tear into small pieces and place in large bowl. Remove the flowerettes from the cauliflower and break into small pieces. Arrange on top of lettuce. Sprinkle crumbled bacon on top of cauliflower. Spread mayonnaise evenly over these ingredients and sprinkle dressing mix over the mayonnaise. Top with frozen peas (do not need to thaw), then sprinkle with Parmesan cheese. Cover the bowl tightly and refrigerate overnight. Just before serving, toss all the ingredients together.
Prepare cornbread according to package directions. Add walnut pieces. Place Cornish hens on individual pieces of foil; stuff with cornbread dressing. Baste with honey (lightly). Spoon marinade (2 to 3 tablespoons) over hens. Wrap in foil. Bake at 350° for 45 minutes. Serves 2.
Preheat oven to 350°. Sift dry ingredients together; set aside. Cream the shortening, sugar and eggs together and use mixer for 4 minutes at high speed. Stir in jam and dry ingredients alternately with buttermilk. Stir in nuts and raisins. Pour into three 9-inch layer cake pans lined with waxed paper. Bake at 350° for 30 to 40 minutes.
Mix corn, egg, milk, cheese and muffin mix. Pour into 8-inch square pan. Saute onion in margarine until tender. Add sour cream, salt and dill weed. Spread onion mixture over corn mixture. Sprinkle 1/2 cup shredded Cheddar cheese on top. Bake 1/2 hour at 425°.
Mix the above ingredients in a saucepan, except potatoes, and heat to boiling. Cool slightly. Then add 2 heaping tablespoonfuls Miracle Whip or mayonnaise. Salt and pepper to taste. Pour mixture over potatoes. Add small onion, eggs and celery to taste.
Melt margarine and mix everything together. Pour into 8 x 8-inch pan and bake at 350° for an hour.
Beat eggs with fork. Add 1 cup sugar and lemon juice. Bring to boil, stirring constantly. Cool. Add orange and vanilla extract. Then add Cool Whip. Serve as a dip with fresh fruit, strawberries, bananas, grapes, pineapple or any fruit you desire.
Use greased pie plate. Combine crushed crackers, minced clams and minced onion. Add melted butter and 1 cup of reserved liquid from clams. Bake at 350° for 45 minutes. To be used as hot spread on crackers.
Combine corn, cheese, egg substitute and pimiento in a large bowl, stirring well. Combine 1 cup milk and flour in a small bowl, stirring until smooth. Add remaining 1 cup milk, sugar and next 3 ingredients; stir well. Add flour mixture to corn mixture, stirring well. Pour corn mixture into a shallow 2-quart casserole, coated with vegetable cooking spray; place in a 13 x 9 x 2-inch baking pan. Add hot water to pan to a depth of 1-inch. Bake, uncovered, at 325° for 1 hour and 20 minutes, or until a knife inserted in center comes out clean. Let stand 5 minutes. Fat: 4.5 grams per serving.
Bring turkey necks to a boil; add salt and sugar to taste. Let cook 15 minutes. Add cabbage, bell pepper and onion. Cover and simmer until tender, about 20 minutes.
Mix all dry ingredients, including the apples. Add oil, eggs and vanilla and mix well. Pour batter into a greased Bundt pan and bake at 350° for 50 minutes.
Brown meat and onions (season meat with seasoned salt and pepper). Drain and add remaining ingredients. Simmer until meat is done, about 2 hours. You may use a slow cooker. (If so, dredge meat in 1 teaspoon flour before browning.) Serve over rice.
Cream butter, sugar and vanilla. Add potato chips and pecans. Stir in flour. Form into small balls. Place on ungreased cookie sheet. Press flat with bottom of tumbler dipped in sugar. Bake at 350° for 16 to 18 minutes.
Brown both sides of pork chops. Add green chilies and can of tomato soup and water. Simmer for 20 minutes. Thicken if needed. Serve with mashed potatoes.
Boil or bake hen or turkey to make broth. Mix remaining ingredients with potato masher to break up any large chunks of bread. Dot top with another stick margarine and sprinkle with black pepper. Bake for 1 hour at 375° if using a shallow pan. If using a deep roaster pan, bake for 1 1/2 hours.
Lightly grease 10-inch pie plate. Cook broccoli in salted water for about five minutes. Drain and mix with onion, green pepper and cheese. Place in a pie plate. Beat mix, milk and eggs until smooth. Pour over vegetables in pie plate. Bake until golden brown. Let stand five minutes before cutting.
Mix together all three ingredients. Melt down until slow boil and completely heated through. Serve with tortilla chips.
Mix all ingredients in 1 large bowl. Pour into casserole dish and bake 1 hour at 350°. Serves 8 to 10 people.
Brown sausage and drain. Combine all ingredients and stir together in a large bowl. Spoon into a 3-quart casserole. Cover and bake at 325° for about 2 hours. Serves 10.
Combine margarine, flour, baking powder, 2 tablespoons sugar and pecans. Press into a 9-inch square pan. Bake at 350° until lightly brown (about 20 minutes). Remove from oven and cool.
Prepare chicken flavor rice according to package directions; chill. Toss chilled rice with chicken, celery, raisins and onion. Combine mayonnaise with vinegar and horseradish. Stir into chicken rice mixture. Arrange salad on lettuce leaves and garnish with almonds.
Drain pineapple; reserve juice. Sprinkle chicken with salt. Brown chicken in oil. Combine spices; sprinkle over chicken. Add garlic and onion; saute. Add reserved pineapple juice with tomatoes, olives and salsa. Cover and simmer 25 minutes.
Combine milk, egg, salt and pepper. Add flour. Wash and cut onions into 1/4-inch slices and separate into rings.
Cream butter and cheese. Add other ingredients. Roll into small balls; flatten into 1/4-inch thickness. Top with pecans and sprinkle with confectioners sugar. Bake in 375° oven about 10 minutes.
Make like a pie crust and work up by hand. Press in wax paper lined 9 x 13 pan. Bake in a 350° oven for 10 to 12 minutes until set, but not browned.
Beat together 1/3 cup butter, 1/4 cup sugar and 1 teaspoon vanilla in a medium bowl until fluffy. Add egg yolk. Mix well. Stir in flour and salt. Press dough into twenty-four 1 3/4-inch muffin cup pan.
Cream butter and sugar; add eggs, one at a time. Sift dry ingredients and add to creamed mixture. Press into pie dish thinly. Bake at 350° for 10 minutes.
Saute onions, then brown pork cubes. Lightly oil 12 x 8-inch or 9 x 13-inch casserole. Arrange half the onions. Add layer of tomatoes; salt and pepper. Layer half of green beans, carrot and green pepper. Top with rice. Add pork, then rest of onions and rest of the vegetables. Salt and pepper to taste. Add water; cover with foil. Bake at 375° for 2 hours. Remove foil for last 30 minutes. Check after 1 hour (add water if needed).
In a large skillet, break up ground beef. Cook until browned. Drain. Pat with paper towels to remove excess fat. Set aside. Next spread tortilla chips to cover a large (12 inch) oven proof platter, allowing some overlap. Arrange meat evenly over tortilla chips. Sprinkle cheeses atop meat and chips. Bake chips at 350 degrees for 5-7 minutes, or until cheese melts. Spoon favorite guacamole dip over cheese and meat, followed by sour cream. Top with olives and jalapenos. Serve warm.
Spray 13-inch baking pan with Pam or Wesson. Cut potatoes in bite-size chunks. Mix with broccoli, onion, garlic, salt and pepper. Bake in a 350° oven for approximately one hour, turning once 1/2 way through cooking time. After cooking, toss with cheese. Put back in hot oven to melt and serve.
Combine soups, salsa, beans and hamburger. Layer bean mixture, tortillas (cut up) cheese and then repeat. Save a few tortillas and cut up to put around the edge. Put tortillas around edge and top with cheese for the last 5 to 10 minutes of baking. Bake 1 hour at 400°. Serves 8 to 10.
Mix altogether and pour into a 9 x 13-inch pan. Bake 1 1/2 hours at 350°. Cut into squares and serve with sour cream.
Boil chicken and save broth to make chicken soup later. Pick meat off bones. Slice mushrooms and onions. Saute in butter. Mix chicken, cream cheese, onions and mushrooms. Stuff crescent rolls and fold up all 4 corners of roll. Bake 17 minutes, according to package directions.
Mix together all ingredients. Drop by teaspoon onto ungreased cookie sheet. Flatten with a fork which has been dipped in sugar. Bake at 325° for 15 to 18 minutes. Makes 3 dozen.
Put roast in pan or for the prime rib, put in meat rack. Sprinkle with salt, pepper and garlic powder. Sprinkle some gravy mix on top of the meat and on the bottom of the pan. Put onions on and around meat. Add some water to bottom of pan. Cook at 325° until done. Add water as needed. Makes excellent gravy.
Mix together and put in casserole dish. Bake at 350° for 1 hour. Serve hot.
Mix butter, milk and flour and pour over the other mixture and bake at 375° until golden brown.
Combine first six ingredients in a large bowl; set aside. Combine bananas, sugar, eggs and melted margarine. Add banana mixture to flour mixture alternately with milk, beating well. Stir in butterscotch chips and 2/3 cup of nuts. Spoon batter into a well-greased and floured loaf pan; sprinkle with remaining nuts. Bake at 325° for 35 to 45 minutes. This really is moist.
Place mushrooms, onion, celery and margarine in the 3-quart microwave dish; cook on High for 2 to 3 minutes or until tender. Stir in stuffing mix and enough broth to moisten (should be very moist). Spread stuffing evenly in the dish and cook 2 to 4 minutes. Let stand 5 minutes before serving.
Place first ten ingredients in heavy kettle, cover with chicken broth and cook until tender. Allow to cool in broth. Remove from stock and carefully skin and debone, keeping each side of breast intact. (You now have 12 supremes.) Cook stock down to about one pint of liquid; strain and chill.
Cut head of cabbage into bite-size pieces. Put into large pan of water; add salt if you like. Bring to a boil. Peel potatoes and dice them up and add to boiling cabbage. When the potatoes are fork-tender, drain real well. Add Velveeta, diced and mix until cheese is melted.
Boil water and butter together. Add flour and eggs, one at a time, beating well. Spread in greased 13 x 9-inch pan. Bake at 400° for 30 minutes. Cake will be like a flop with air bubbles.
Mix all ingredients in mixing bowl until well blended. Store in airtight container in refrigerator until ready to use. Excellent served with carrots, cauliflower, celery, broccoli, etc.
Bake uncovered for 1 hour at 325°. Serves around 6.
Mix altogether and pour over medium head of grated cabbage with a 1/2 of small onion. Some may like more sugar and vinegar. This recipe can also be frozen.
Line 9 x 9 x 2-inch baking pan with foil and coat foil with nonstick spray.
Wash beans; cook 1 1/2 hours with Streak-O-Lean. Brown ground round and drain. Add to pinto beans. Chop onion, bell pepper and jalapeno pepper. Add this plus tomatoes, garlic powder, salt and pepper to beans. Cook 1 1/2 to 2 hours.
Mix ingredients together in a crock-pot and cook on high for 30 to 45 minutes, then simmer on low from 2 to 5 hours.
Preheat oven to 350° (use 325° if using glass dish). Reserving 1 tablespoon for garnish, pat coconut on bottom of buttered 9 x 9-inch baking pan; set aside. In large mixer bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and butter; beat until smooth. Stir in flour and salt. In small bowl, beat egg whites to soft peaks; fold into sweetened condensed milk mixture and turn into prepared pan. Bake 25 to 30 minutes or until center springs back when lightly touched.
Put uncooked pork chops on bottom of baking dish. Add onions and potatoes. Pour soup and milk over these layers. Add salt and pepper. Bake at 350° for 50 to 60 minutes.
In large mixing bowl, combine all ingredients, except oats, nuts and chocolate chips. Blend well with mixer. Stir in remaining ingredients. Mix, then shape into balls, using a rounded teaspoon for each. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 90 to 96 cookies.
Dissolve gelatin in 1 cup hot water. Add lemon juice, cream cheese, salt and salad dressing. Blend thoroughly with mixer. Chill until mixture begins to thicken. Whip until fluffy. Stir in remaining ingredients. Pour into mold and chill until set.
Mix first 4 ingredients all together and spread on party rye bread slices. Sprinkle with bacon pieces on top and put in oven for 15 to 20 minutes at 300°.
Bring to boil 1 cup sour milk (2 tablespoons vinegar and the remainder milk). Stir shortening, sugar, salt and baking soda into milk. Cool. Add 1 egg and 1 package dry yeast. Stir in 3 cups sifted flour. Let rise 20 minutes, then roll out in a rectangle. Butter half and sprinkle with cinnamon. Fold over like a sandwich and cut into 1/2-inch strips about 3 inches long. Twist strips and bake on greased cookie sheets 12 minutes at 375°. Frost with icing while hot.
In a medium bowl, mix together cream cheese and brown sugar. Add vanilla and peanuts. Mix until well blended. Serve with sliced apples.
Cook 1/2 large package noodles in salted water for 20 minutes. Drain and rinse with hot water. Fry 1 pound hamburger and 1 medium onion (chopped) until brown and crumbly. Add to noodles tomatoes, corn, black olives (pitted), garlic, salt and black pepper. Add meat, onions and grated cheese. Place mixture in a greased baking dish; cover with buttered crumbs. Bake 20 minutes at 350°. Serves 8 to 10.
Spread crescent rolls on one large cookie sheet and bake per package instructions. Cool. Beat the cream cheese, sour cream and dry dressing mix together until smooth. Spread filling over cooled biscuit base and top with fresh, finely chopped veggies. Top with finely shredded Cheddar cheese.
Stir together syrup, sugar, water and salt in a saucepan and slowly bring to a boil, stirring occasionally. Let boil for 6 to 7 minutes. Add maple flavoring to taste. Makes little over a pint.
Mix Bisquick, sugar, nuts and milk. Bake at 350°. Turn batter into a 2-quart greased baking dish. Sprinkle brown sugar over batter. Pour boiling water over chocolate chips and let stand 1 to 2 minutes until chocolate melts, then stir. Pour over batter. Bake 40 to 45 minutes. Let stand 5 minutes to cool.
In the bottom of a 9x13 pan place one layer of graham crackers. Beat vanilla pudding with 3 cups of milk, mix in frozen cool whip. Spread half of mixture on layer of crackers. Put another layer of graham crackers in pan. Top with remaining pudding. Add another layer of crackers. Mix frosting with 3 tsp. milk. Spread over top of crackers. Refrigerate 12-24 hours. This can also be frozen.
Heat oven to 350°. In Dutch oven, melt butter. Add cabbage, onions and carrots. Saute 5 minutes. Stir in beans, tomatoes and vinegar. Sprinkle cheese, flour and pepper over cabbage mixture. Spoon into greased 2-quart dish. Cut sausage into serving pieces. Arrange on top of cabbage; push down partially. Cover and bake for 40 minutes. Serves 6.
Combine sugar, salt and syrup in 2-quart dish. Microwave on High for 5 minutes. Stir in peanuts. Microwave 3 to 5 minutes more, stirring after 3 minutes. Continue until syrup and peanuts are highly browned. Stir in oleo, vanilla and soda until light and foamy. Spread on well-buttered, large cookie sheet and cool. When cooled, break into pieces.
Brown hamburg and onion. Add remaining ingredients. If using canned carrots, use liquid as part of the water amount. If using fresh carrots, cook separately until tender. Simmer 1/2 hour.
Combine cream cheese, milk, butter and onion salt in medium saucepan over low heat until cheese melts. Add drained corn. Cook until heated through.
Heat oil in a large saucepan. Stir in meat, garlic and onion, cooking until meat is no longer pink. Add remaining ingredients. Bring to a boil. Reduce flame and simmer 45 minutes to 1 hour.
Mix flour and powdered sugar thoroughly. Add butter and mix until dough forms. Press into 9-inch pie pan with fingers and form fluted rim. Prick holes in crust with fork. Bake at 375° for 10 to 15 minutes until golden brown.
Mix cream cheese, sugar and Cool Whip in large mixing bowl until smooth. Divide mixture between pie crusts and top with cherry pie filling. May be sprinkled with graham cracker crumbs or pecans.
Grate the onions, keeping the juice. Mix the onions with the lemon juice and the yogurt in a shallow pan. Mixture should be deep enough to half cover chicken pieces. Marinate chicken for several hours or in the refrigerator overnight. Chicken should be turned over halfway through the marinating period.
Cook tortellini and peas according to package directions. Cut ham into chunks. Meanwhile, prepare cheese sauce as follows:
Melt margarine, add cocoa and water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well. Add eggs, buttermilk, baking soda and vanilla. Mix well. Pour into prepared large jelly roll pan. Bake at 375° for 22 minutes. Frost while hot with Texas Sheet Cake Frosting.
Whisk together mustard, sour cream and mayonnaise. Add sugar. Gently stir potatoes, tomato, bacon and chives into mustard mixture. Store, covered in refrigerator for up to 2 days. Stir in additional mayonnaise to moisten if necessary. Serves 12.
Mix all the above ingredients together except the peppers. Stuff the mixture into the peppers and place in a roaster. Mix water with leftover parts of catsup in can and pour in roaster for gravy. Bake at 350 degrees for 1 hour.
Mix ingredients in a bowl. Cover and place in freezer. Let stand 2 hours. Remove from freezer and stir slushy mixture. Place back in freezer for 6 hours. Serve.
Preheat oven to 350°. Boil rice. In large greased casserole, place sliced carrots, rice, potatoes, then 1/2 onion, ground beef and rest of onion. Top with tomato soup which has been mixed with water. Cover with lid or foil and bake 1 1/2 or 2 hours. Serve with tossed salad and rolls.
Mix mustard and vinegar; let stand one hour. Combine eggs and sugars; add to mustard sauce. Bring to a boil, stirring. Cool before serving. Add Miracle Whip for a milder sauce. Serve with pretzels, cheese slices, Fritos or on sandwiches.
Saute onion and celery in butter. Cook rice and broccoli according to directions on package. Drain in colander. Use only a sprinkle of salt in water to cook rice. No salt in broccoli. The butter and Cheez Whiz are so salty; additional salt is unnecessary.
Mix water, 1	teaspoon sugar, yeast. Stir	and set aside. Scald milk, pour into large mixing bowl; add sugar, salt and 3 cups flour. Mix with spoon and be sure it is not hotter than 110° to 115°. Add eggs and yeast mixture. Mix well with spoon. Add margarine, then beat with mixer about 5 minutes. Add 3 more cups flour and mix well with spoon.	Turn onto floured board or pastry cloth. Let rest a short time. Knead about 5 minutes, adding flour only if needed. Let rise in warm place until double in bulk, 1 1/2 or 1 hour. Make into desired shapes. Let rise 1 hour.	Bake in 350° to 400° oven not more than 18 to 20 minutes. Good luck.
Spread rolls on greased cookie sheet. Bake 10 minutes at 375°. Mix mayonnaise, cream cheese and dressing mix. Spread cream cheese mixture on crust. Grate carrots, broccoli, celery, cauliflower and Cheddar cheese on top. Refrigerate.
Slice rolls in half. Layer bottom of rolls with ham and cheese. Put tops of rolls back on. Mix melted butter and other ingredients. Pour slowly over rolls. (Can use pastry brush.) Put rolls back in package. Set aside for five hours or overnight. This also freezes well. Heat in 350° for 10 to 15 minutes. Slice into smaller pieces if desired.
Sprinkle chicken with pepper (and salt to taste). Brown lightly in olive oil. Remove from pan. Add shallot, onion and pepper. Saute as desired (from just clear to browned). Add wine, stir in chile garlic paste. Return chicken to pan, cover, cook over low heat 10 minutes. Add peanuts or almonds, cook 5 to 10 minutes more. Serve with rice or pasta.
Marinate chicken overnight in Kraft Italian dressing. Toss apple in lemon juice and add with remaining ingredients to chicken. Chill. Serves 8.
Brown hamburger and 1/4 cup chopped onion. Drain fat. Add 1 can tomato sauce, taco mix and water. Cook 1 minute. Pour into a 9 x 13-inch casserole dish. Rinse and drain beans. Layer over meat. Pour tomatoes and chillies over beans. Pour hash browns over the top and sprinkle green pepper and rest of onion over potatoes. Mix cheese soup, milk, sugar and Worcestershire sauce and pour over top. Bake 1 hour at 350°.
Mix the first 4 ingredients together to form a crust. Place in a 9 x 12 x 3-inch pan, using a fork.
Mix and drop by teaspoonfuls onto ungreased cookie sheet. Bake at 325° for 13 to 16 minutes.
Blend first five ingredients in blender until fine. Add this mixture to the mayonnaise. A good dip for raw vegetables.
Brown the meat; add pepper, onion, tomato paste, salt, green pepper and oregano. Fill the pie shell with the meat mixture. Bake at 350° for 20 minutes, covered. Add 1/2 cup shredded Mozzarella and cook, uncovered, for 5 minutes more (until melted).
Preheat oven to 375°. Lightly grease an 8-inch square pan. In a medium bowl, combine Quick Mix, sugar, cinnamon and cloves. Mix well. Add eggs and milk or water. Blend well for 1 minute. Add apples; blend 2 more minutes. Stir in raisins and nuts. Pour in prepared pan. Bake 40 to 50 minutes, until a toothpick inserted comes out clean.
Blend first 6 ingredients and beat well. Put this mixture into a 9 x 13-inch pan. Sprinkle cake mix and nuts evenly over top. Bake at 350° for 50 minutes. Serve with Cool Whip.
Combine flour, cheese, salt and pepper in a Baggie. Moisten potatoes with water. Shake a few pieces at a time in mixture. Place in buttered pan. Bake for 1 hour at 375°; turn after the first 30 minutes. The last 5 minutes, sprinkle on shredded cheese.
Make cake according to directions on box. While cake is cooking, in a small saucepan, combine pineapple and sugar. Bring to a boil and simmer. When cake is done, make holes all over the top and pour the pineapple and sugar mixture over it. Mix pudding according to the box directions. When thickened, add coconut and spread over cake. Next, spread Cool Whip over top of pudding and sprinkle with nuts.
Combine water and Minute rice and set aside. Cut up and stir together apples, grapes, pineapple, oranges and sugar. Whip together the whipping cream and sugar until stiff peaks form. Stir in vanilla and mini marshmallows. Combine rice, fruit mixture and whipping cream mixture. Refrigerate. Makes 4 quarts.
Blend the pudding and milk together until thick. Add the Cool Whip to the pudding. Line bottom of 9 x 13-inch pan with graham crackers (do not smash). Add 1/2 pudding mixture on top of crackers, then another layer of crackers, then the last 1/2 of pudding mixture. Top with another layer of graham crackers.
Grease a casserole dish well. Spread rice on bottom and add water. Place chicken breasts on top. Combine soups and parsley. Spread on top of chicken. Bake, covered, at 350° for 2 hours. Yield: 8 servings.