HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Italian dressing and Salad Supreme. Cook linguini and drain. Chop or slice vegetables into small pieces. Combine with pasta and dressing. Chill. Best if made the day before.
Combine the first 3 ingredients, then mix in all the rest. Spread in a 9 x 13-inch pan. Bake at 350° for 45 minutes or less. Cool and cut. Can be reheated in microwave.
Combine all ingredients and mix well. Put into greased baking pan. Bake at 350° for 30 minutes. Cut into squares while warm; don't overcook.
Bring pineapple and sugar to boil. Add jello. Remove from stove. In another bowl, mix Cool Whip and cream cheese. Add cream cheese mixture to pineapple mixture. Chill until set. Makes 10 to 12 servings.
Drain and chop the artichoke hearts. Combine the spinach, mayonnaise, cheese and garlic in a large casserole (a 6-cup dish is about right). Sprinkle with paprika. Bake at 325° for 50 to 60 minutes. Yield: 8 servings.
Melt candy and 1 stick oleo; set aside. Cream sugar and other stick of oleo. Add eggs. Alternate flour, buttermilk and soda. Add candy mixture and nuts. Bake at 325° for 1 hour and 10 minutes.
Put in greased pan (one at a time) cherries. Sprinkle cake mix over cherries. Pour melted oleo over cake mix, then coconut and then nuts. Bake at 350° for 40 minutes or until done.
Sift flour, baking powder, salt and cinnamon. Beat butter, sugar and egg, in a large bowl with an electric mixer at high speed, until light and fluffy. Stir in pumpkin and potatoes. Stir in flour mixture, a little at a time, beating well after each addition. Fold in pecans.
Combine dip, water, and oil. Mix well. Add cornmeal and mix. Heat a griddle or electric skillet that has been coated with cooking spray. Drop batter from tablespoon onto hot griddle or skillet. Cook until lightly browned on bottom and then turn over and brown other side. Remove from pan and serve warm with butter.
Put one slice onion on each chop. Mix rest of ingredients together and pour over chops. Cover with foil and bake at 350° for about 1 hour.
Mix all together at medium speed on mixer for 3 minutes. Pour into 3 (9-inch) pans. Bake at 350° until done. Cool and frost.
Mix together well. Grease a 10 or 12-inch pie pan. Pour mixture into greased pan. Pie gets beautifully frothy while baking. Add catsup before eating.
Cook rhubarb in water until tender. Add sugar. Cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes longer. Remove from heat. Stir in jello until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Mix Crisco and flour until it resembles coarse meal. Mix egg and water together and add to flour mixture. Mix together until dough cleans side of bowl. Roll out between sheets of waxed paper.
Cook and drain spaghetti. Brown ground beef and onion, drain. Add soups and seasonings. Mix with cooked spaghetti. Simmer 15 minutes. Pour into 3-quart casserole. Top with shredded cheese. Bake at 375° for 20 to 25 minutes. Serves 6 to 8.
Sift dry ingredients together, then, with a butter knife, cut in shortening. Slowly add milk until mixture is moist enough to hold together. Turn onto a floured board. Roll to 1/2-inch thickness. Cut with a biscuit cutter or a drinking glass. Bake in a preheated oven at 450° for 10 to 12 minutes. Yields 12 biscuits.
Set oven to 425°. Melt butter in 15 x 10 x 1-inch jelly roll pan in oven. Make sure butter covers pan bottom when you remove from oven. Mix sugar and cinnamon; sprinkle on butter. Set aside.
Melt magarine, add garlic. In shallow pan, mix bread crumbs, cheeses, salt and pepper. Dip chicken, one piece at a time, first in margarine, then in crumb mixture, turning to coat. Place in single layers in pan. Bake at 350° until brown (about 45 minutes).
Boil chicken until tender. Take meat off bones, reserving 1 cup broth. Cut chicken into strips or bite size pieces. Place chicken in bottom of 13 x 9-inch casserole dish. Chop onion and spread over chicken. Spread cheese over chicken and onion; mix a little with your fingers. Mix soups, tomatoes, all but 1 1/2 cups chips (chopped finely) and chicken broth. Allow chips to become soggy. Pour mixture over cheese and chicken. Top with remaining crushed chips. Bake until hot and bubbly, 20 to 40 minutes at 350°.
Cut sirloin steak into bite-size pieces. Brown all ingredients. Add soy sauce and Worcestershire sauce. Cover and simmer for 15 minutes. Mix flour with 1/4 cup water. Stir into mixture. Add tomatoes. Simmer 15 minutes. Serve over rice.
Combine ground beef, garlic, basil, tomatoes sauce and tomato paste. Simmer uncovered for 30 minutes. Cook 1/2 package lasagna noodles according to package directions. Mix cottage cheese, Parmesan cheese, parsley and eggs together. In 9 x 13 pan, layer noodles, 1/2 cheese mixture, 1/2 Mozzarella cheese, 1/2 meat mixture and repeat. Bake at 375° for 30 minutes.
Cut cleaned fish into 1-inch pieces. Add all ingredients except flour, butter and cream to crock-pot and stir. Cover and cook 7 to 8 hours on low. One hour before serving, combine flour, butter and cream. Stir in mixture until it is slightly thickened.
Brown the pork chops in butter. Season with garlic salt and pepper. Remove pork chops from frying pan and place in a 10 x 13-inch baking dish. Add soup to pork chop drippings in frying pan and mix together. Slice the potatoes over the pork chops in the baking dish. Pour soup over the potatoes and chops. Bake, covered, for 1 1/2 hours at 350°. Serves 6.
Crush the cookies with a rolling pin; set aside. Cream the cream cheese, margarine and Cool Whip together. Set aside. Mix milk with the pudding. Now mix the cream cheese mixture with the pudding.
Blend 2 cups pineapple juice with cream of coconut in blender. Combine pured mixture with remaining 3 cups of pineapple juice, soda, juice of 1 lime, rum and ice. Garnish with 1 sliced lime. Makes 15 servings.
Mix as you add ingredients. Cook until thick and cool. Add 1/2 to 3/4 pint of Miracle Whip mayonnaise.
Beat eggs and sugar. Add shortening. Add flour, sifted with salt, baking powder and spices, alternately with milk. Roll on lightly floured surface to 1/2-inch thickness and cut with doughnut cutter. Fry in hot shortening (365° to 375°) until brown. Drain on absorbent paper.
Cook potatoes in skins and then peel and mash. Combine the next 4 ingredients. Mix with mixer. Spread in baking dish.
In an ovenproof skillet, brown the beef lightly; drain off excess fat. Add onion and pepper. Cook until tender; stir in corn, tomato sauce, chili powder and salt. Prepare corn muffin mix as directed on package. Spoon onto mixture and bake at 400° for 20 minutes or until golden brown. Makes 4 to 6 servings.
Mix together and pour in baking dish; cover with thin slices bacon. Bake 1 hour in a 350° oven.
In small bowl, combine ingredients; mix well. Chill. Serve with assorted fresh vegetables or potato chips. Refrigerate leftovers.
Put first 4 ingredients in covered microwave-safe dish but do not stir. Microwave 5 minutes on High. Add vanilla. Beat well with mixer until thick. Pour into buttered 8 x 8-inch pan. Cool until firm; cut into pieces.
Mix all ingredients together, beat well. Bake at 350 degrees about 45 minutes.
In a 9 x 13-inch pan, spread the sauerkraut and top with the corned beef. Combine the biscuit mix, milk, mayonnaise and eggs. Pour over the kraut and corned beef. Arrange the cheese slices over the batter. Bake at 400° for 30 to 35 minutes. Serves 8 to 10.
Beat egg slightly. Mix with cereal and milk. Stir slightly. Add oil. Combine the rest of the ingredients. Do not overstir.
Separate biscuits and cut into quarters. Put into plastic bag containing 1 cup brown sugar and cinnamon. Shake to coat well. Remove and place into greased Bundt or tube pan. Melt 1 stick margarine in saucepan. Add 1 cup brown sugar and heat until dissolved. Pour over biscuits. Bake at 350° for 45 minutes. Remove from pan immediately.
Spray your cookie sheet with Pam and line with foil. Lay crackers on the sheet. In a boiler, place butter and brown sugar. Stir until it comes to a boil. Cook for 3 minutes. Pour all over the crackers. Bake for 5 minutes at 400°.
In large pan, place roast on large piece of aluminum foil. Bend aluminum up to hold vegetables. Add vegetables and vegetables for seasoning. Put both soups on and around roast. Add wine. Wrap foil tightly around the whole thing. Roast at 350° for 3 to 3 1/2 hours. With cornbread, it's a whole meal!
Bake cake, freeze. When frozen, slice lengthwise to make 2 layers. Mix evaporated milk, sugar, marshmallows and vanilla, bring to boil slowly, boil for 3 minutes, then add pecans and coconut. Spread on 1 layer of cake, top with other layer of cake. Put your favorite chocolate icing on top.
Combine butter, sugar, eggs and vanilla. Sift flour, baking soda, salt and cinnamon. Combine dry ingredients with butter, etc. Stir in oatmeal and chocolate chips. Drop onto cookie sheet, the size of walnuts. Bake approximately 8 minutes at 400°.
Mix flour, sugar, soda, salt and cinnamon. In large bowl, beat eggs; beat in oil. Gradually add flour mixture. Mix in carrots and nuts.	Pour into greased and floured 9 x 13-inch rectangle pan. Bake in 350° oven for 50 to 60 minutes or pour into three 8-inch pans. Bake at 350° for 25 to 30 minutes. Cool and frost.
Cream butter and sugar together. Add syrup, eggs, salt and vanilla; mix well. Stir in pecan halves; turn into pie shell. Bake in preheated 350° oven until filling is firm.
Make the cake according to the directions on the box. While warm. poke holes with a straw. Pour three- fourths of the coconut milk on top. When cool, top with the cool whip, the rest of the coconut milk and the pine apples. Sprinkle the coconut on top.
Cook over medium heat sugar, corn starch and water stirring constantly, until thick. remove from heat, stir jello and let cool. Add strawberries. Pour into cooked pie crust. refrigerate until jelled. top with Cool whip.
Mix jello and water. Add pineapple and other ingredients. Place 4 hours in refrigerator. Prepare topping.
Mix all ingredients together and pressure cook 5 minutes or put in regular stockpot and cook.
Add butter and salt to hot coffee and soak dates; let cool. Add sugar, eggs, flour, soda, vanilla and nuts. Pour into two 9 x 4 1/4 x 3-inch loaf pans which have been greased and lined with wax paper. Bake in a preheated 350° oven for 1 1/4 hours.
Marinate cream cheese in soy sauce. Roll in sesame seed. Serve with assorted crackers.
Combine all ingredients and pour into greased pans. Bake at 450° until lightly browned.
Sift flour and sugar together. Stir into cream (not whipped). Add pineapple. Cook in double boiler or thick pot. When thick, remove from heat. Add butter and cool. Peel and dice apples; add cherries and nuts, then stir in cooled dressing.
In a large soup pot, cover ham bone with cold water. Tie peppercorns, cloves, garlic and parsley in a cheesecloth bag and add to soup pot. Simmer, covered, for 2 to 3 hours. Discard cheesecloth bag. Remove bone; cut meat from bone. Cut meat into bite sizes. Discard bone. Return meat to soup pot; add potatoes and carrots. Simmer, covered, for 30 minutes. Add cabbage and simmer 15 minutes. Add salt to taste and serve. Yields 1 1/2 quarts.
Dip tea and spices into 1 gallon hot water until colored and seasoned. Sweeten to taste while hot with honey. When cool, add juices. Makes about 2 gallons.
Spread cream cheese in 9-inch glass pie plate. Pour chili over cheese and spread olives on top. Sprinkle with cheese. Microwave for 10 minutes on High, until cheese melts. Serve with chips.
Saute onion and celery in olive oil until soft. Add bread crumbs and mix. Lay 2 fillets in greased baking dish. Mound stuffing over fillets. Top with remaining fillets. Anchor with toothpicks. Bake at 450° for 20 minutes or until fish flakes. Serves 4.
Prepare, bake and cool a 9-inch crust. In saucepan, combine sugar, cornstarch and dash of salt. Stir in milk. Cook and stir this mixture until bubbly. Reduce heat; cook and stir 2 minutes more. Add chocolate. Stir 1 cup of hot mixture into yolks; return to pan. Return to gentle boil. Cook and stir 2 minutes. Stir in butter and vanilla. Turn into pastry shell. Prepare meringue for pie. Spread on top of pie. Seal meringue to edges. Bake at 350° for 12 to 15 minutes. Brown the top and cool. Chill.
Cook the first 4 ingredients. Remove from the heat and add the butter and vanilla. Cool and pour into pie shell. Serve with Cool Whip.
Mix all ingredients, except coconut. Add the coconut and mix. Fill 2 (9-inch) pie shells. Cook for 10 minutes at 350°, then for 40 minutes at 325°.
Combine spinach, apples and raisins in bowl. Measure 1/3 cup orange juice from can and mix with mayonnaise until smooth. Pour over salad and toss.
In a large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. Gradually add water and 2 tablespoons of margarine; mix until soft dough forms. Combine Swiss and Parmesan cheeses; reserve 1/4 cup. Add remaining cheese mixture, egg and 1 cup flour to dough; mix well.
Cut chicken into 1-inch pieces. Place in a shallow container. Combine next 6 ingredients in a jar; cover tightly and shake well. Pour over chicken and marinate overnight. Combine green pepper, onion and water in a large glass bowl; cover with plastic wrap and microwave 3 to 5 minutes. Drain. Remove chicken from marinade and add to pepper mixture. Cover with plastic wrap and microwave 7 minutes on High; stir and microwave 7 minutes more. Serve over rice.
Combine softened cream cheese, sugar, lemon juice and vanilla. Mix well. Add eggs, one at a time, mixing well after each addition. Pour into crust. Bake at 325° for 20 minutes. Chill when cooled.
Spray baking dish with Pam. Spread out hash browns in dish. Mix remaining ingredients and pour over hash browns. Bake 1 hour at 350°.
Combine melted butter, garlic salt and lemon juice. Pour over scallops. Let stand 10 minutes. Drain, saving marinade. Arrange scallops in foil lined shallow pan. Broil 4 inches below heat until lightly browned. Add sherry to marinade. Spoon over scallops. Sprinkle with paprika. Broil 1 or 2 minutes longer. Transfer to chafing dish to keep warm. Serve with wooden toothpicks. Serves 8.
Beat eggs in bowl. Add sugar. Sift flour, baking powder and salt and fold in. Fold in apples, raisins and nuts. Add vanilla. Bake in greased and floured 8-inch square pan for 45 minutes.
Beat cream cheese until smooth; add artichoke hearts and onion. Spread in an 8 or 9-inch glass pie plate. Chill. Before serving, spread caviar on top of cream cheese mixture and place grated egg on top. Serve with crackers.
Preheat oven to 450°. Peel the potatoes or leave skins on (just wash them) or peel them and cut into 4 chunks. In a large, plastic bag, place potatoes, cut in chunks, soup mix and oil. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender. Makes 8 servings.
Cream shortening and sugar. Add applesauce, water and eggs; mix well. Mix dry ingredients in another bowl and add mixture. Add nuts or raisins. Spray wide-mouth pint canning jars with Pam and fill about half full. Bake at 225° exactly 45 minutes. Remove jars one at a time and quickly screw lid on each jar. Let set until ready to eat. Makes 6 to 8 jars. One year shelf life.
Brown meat in oil with garlic. Stir in onion soup mix, water, tomato sauce, tomato paste, salt, oregano and sugar. Cover and simmer for 30 minutes.
Mix sugar, oil, eggs and vanilla. Sift the dry ingredients and add to the mixture. Mix thoroughly and then stir in apples and nuts. Batter is quite stiff. Spread on greased (18 x 12-inch) cookie sheet. Bake at 350° for 30 minutes or until lightly browned. Cool and sprinkle with powdered sugar.
Over medium heat in hot butter, cook onion and sugar about 10 minutes. Stir in flour. Add water, wine, and broth. Bring to a boil. Reduce heat to low. Cover, simmer 10 minutes. Cut four 1-inch slices of bread. Toast in 325° oven until brown. Pour soup in 4 bowls, place one slice of bread on top. Put cheese on bread. Sprinkle a little Parmesan cheese on top if desired. Place bowls on pan and bake at 425° for 10 minutes or until slightly browned.
Mix dates, shortening, soda and boiling water; cool. Add egg, sugar, flour, baking powder and vanilla. Pour into greased loaf pan. Bake at 350° for about 1 hour.
Melt butter in a large saucepan and soften onions for 5 minutes, stirring occasionally. Add the carrots and potatoes and cook them for about 15 minutes, stirring from time to time, but do not let them color. Add the chicken stock, bring to a boil and simmer gently for about 30 minutes, until vegetables are tender. Puree the vegetables in a food processor or blender and stir them back into the liquid. Season with salt and pepper. Just before serving, stir in the cream and herbs and heat the soup without letting it boil. Makes 6 servings.
Deseed all your jalapenos or leave 1 or 2 with seeds for heat. Toss all your ingredients together in a glass bowl (for freshness). Put a squeeze of lemon juice and season with salt and pepper to your desire!
Cook the broccoli about 5 minutes; drain. In same pan, cook 1/4 cup of chopped onions until clear and soft. Drain. In same pan, mix the remaining ingredients. Cook over low heat until cheese is melted. Place broccoli in greased 7 x 11-inch dish. Pour sauce over mix. Sprinkle 1/2 cup of crumbs on top. Bake 40 minutes at 350°.
Combine first 3 ingredients. Pour over pork chops. Let set for 1 hour; turn chops hourly. Marinate for several hours. Grill chops. Serve reserved (leftover) sauce with chops.
Brown meat and onion. Drain and add all other ingredients. Simmer for 1 hour.
Cook chicken; cut off the bones. Make a gravy with oleo, flour and chicken broth. Cook until thick. Add cut up chicken. Cut onion and celery; fry in 1/4 cup oleo. Add pepper, poultry seasoning and salt. Stir into gravy and chicken mix. Cube bread. Pour chicken mixture over the bread and mix lightly. Pour into a 9 x 13-inch pan and bake at 350° for 50 minutes with foil on top. Uncover and bake for another 10 minutes. If you have a glass pan, bake at 325° instead of 350°.
Melt margarine. Crush graham crackers. Add to margarine. Add peanut butter and powdered sugar. Spread into 13 x 9-inch pan. Melt chocolate chips. Spread over top of peanut butter mixture. Refrigerate until set. Cut into squares.
Combine berries and jello. Set aside. Grease bottom and sides of a 9 x 13-inch cake pan. Sprinkle marshmallows evenly on bottom. Prepare cake mix as directed on box. Pour evenly over marshmallows. Spoon berry mixture over batter. Bake at 350° for 45 to 50 minutes.
Place chicken in glass baking dish. Combine melted butter, honey, mustard, salt and curry powder. Pour over chicken and toss to coat. Preheat oven to 375°. Bake chicken for 1 hour or until well browned, basting every 15 minutes.
Cut potatoes into wedges. Brush potatoes with half of mixture. Bake at 375 degrees for 45 minutes, basting occasionally.
Mix pretzels and butter. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix sugar, cream cheese and Cool Whip. Spread on pretzel crust. Top with pie filling.
Mix peanut butter with milk slow. Use a whip, then slowly add instant pudding. Mix well and fold in Cool Whip. Pour in graham cracker crust and refrigerate.
With sharp knife, cut kernels from corn cobs to make 8 cups kernels. In 5-quart saucepan over high heat, bring corn and remaining relish ingredients to boiling. Reduce heat to low simmer. Cook 20 minutes, stirring occasionally. Water bath 15 minutes, using five 1 pint canning jars.
Mix all ingredients, except bread crumbs and oil. Roll in crumbs and shape into cakes. Fry in hot oil. Serve hot.
Mix the first 6 ingredients. Fold in the whipped cream or Cool Whip and freeze. If desired, the salad may be poured into individual molds before freezing. Makes about 18 servings.
Sift flour and baking powder together, then sift over dates and nuts. Pull dates apart to get flour on every piece. Beat eggs in different bowl. Add sugar, vanilla and salt. Beat well and pour over dates and nuts. Mix well and pack in well-greased pan (tube pan). Bake slow in a 300° oven for 1 1/2 hours or until done. Better if sets several days.
Mix dry ingredients. Add a little cold milk. Add egg and beat well. Add the vanilla. Pour in hot milk, stirring continuously. Cook over low heat, stirring continuously, until it coats the spoon. Pour in custard cups. Put cups in pan with enough hot water to cover bottom. Bake at 375° for 20 minutes.
Mix with mixer until smooth. Refrigerate. Spread on hot toast. Will keep indefinitely refrigerated.
Combine cream cheese and marshmallow creme. Mix until well blended. One drop of red food coloring can be used. Use strawberries or any fruit to dip. To use apple chunks, dip in lemon juice before fruit dip.
Preheat oven to 375°. Grease 12-cup muffin pan or line with paper liners. Mix together flour, baking soda, spices and salt. Mix separately the eggs, apple juice and buttermilk. Stir flour mixture and oatmeal in with egg mixture. Do not overmix. Gently stir in apples and nuts. Spoon batter into prepared pan, filling 2/3 full. Bake until lightly golden and tops spring back when pressed (about 25 minutes).
Combine all ingredients except vanilla in top of double boiler and place over boiling water. Beat constantly at high speed. Cook for 7 minutes or until frosting will stand in peaks. Remove from boiling water. Add vanilla and beat at high speed until thick enough to spread. Makes enough to ice 2 layer cake all over.
Preheat oven to 400°. Spread chicken in a pan. Mix together juice, soup and water. Cover chicken with juice mixture. Cover with aluminum foil. Bake for 1 1/2 hours, uncovering chicken for the last 15 to 30 minutes (depending on how crispy you like it). Baste often while baking.
Use a very large mixing bowl. Beat eggs. Add sugar and mix well. Stir in flour and milk, using either mixer or whisk. Beat until smooth. Add melted oleo and stir thoroughly. Add vanilla. Pour onto preheated griddle. Turn pancakes when bubbles appear.
First Layer: Mix butter, flour and nuts until crumbly. Press into a 9 x 13-inch baking pan. Bake at 375° for 15 minutes; cool.
Spread cream cheese evenly on plate. Spread cocktail sauce over cream cheese. Sprinkle pepper and garlic powder over top evenly. Cover and chill at least 2 hours. Serve cold on crackers.
Arrange 6 sheets of the phyllo dough in bottom of a 15 x 10 x 1-inch baking pan, brushing margarine between each sheet. (Allow edges to overlap sides of pan.) Spread souffle evenly over dough. Sprinkle with water chestnuts. Top with remaining 6 sheets of dough, brushing margarine between.
Heat oven to 375°. Combine flour, 1/3 cup sugar, salt and cinnamon. Cut in butter until mixture is crumbly. Peel and core pears and cut into chunks. Drain cherries. Combine pears and cherries with remaining 2/3 cup sugar and cornstarch. Put fruit mixture in a 2-quart casserole baking dish (I first spray dish with nonstick spray). Sprinkle crumb topping over fruit and bake until golden, about 1 hour. This is a great Fall/Winter dessert! Serves 6 to 8.
Slice chicken breast into thin strips. Heat oil in wok; add onion, ginger and garlic. Saute 1 minute. Add chicken and saute until done. Add mushrooms and vegetables and a little water. Put on lid to steam. Add vermicelli, soy sauce and oyster sauce. Stir to combine; heat through. Makes 2 to 3 servings.
Roll biscuits very thin to look like a pencil. Mix other ingredients in a shallow bowl or plate. Dip rolled out biscuits in melted oleo. Roll in a circle and place on baking sheet. Spoon sugar mixture on top. Drizzle with honey. You may add pecans or raisins to these. Bake until done in a 350° oven.