HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash berries. Peel orange. Put both through food grinder using fine blade. Put into bowl; add sugar and pineapple and mix well. Let stand in bottom of refrigerator for a day or two before serving. The longer it stands, the better. Serves 15 to 20 people.
Cream the butter with brown sugar. Add flour and nuts and mix to make a crumb mixture. (Reserve 2 cups for topping.) Press remainder in a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes.
Cook beef, onion and green pepper in a large pan over medium-high heat until meat is brown, stirring to separate meat. Drain fat. Stir in spaghetti sauce; mix well.
Mix together with 1 cup of the cheese. Sprinkle remainder on top and bake at 350° for 45 minutes to 1 hour in a 9 x 13-inch greased Pyrex dish, uncovered.
Salt and pepper to taste. Brown meat and onions. In large pot, add all the ingredients. Cook on medium heat for 1 hour.
Brown beef and garlic or onion. Add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes or until thick. Cook noodles. In a 13 x 9-inch pan, alternate layers of cooked noodles, cottage cheese, meat sauce and cheese. Make 2 or 3 layers. Bake 20 to 30 minutes at 350°. Serves 4 to 6. Serve with garlic bread and tossed salad.
Combine flour, baking soda, baking powder, sugar and salt. Add cornmeal and stir. Add buttermilk, egg whites and margarine. Stir until well blended. Pour into well-greased 9 x 9-inch pan. Bake 20 minutes at 450°. This corn bread is moist and almost like spoon bread!
Boil potatoes in salted water. Peel potatoes and shell eggs. Dice potatoes into small cubes. Mash eggs fine with fork. Mix mayonnaise, mustard and Worcestershire sauce with eggs. Add salt to taste. Mix all ingredients. Refrigerate immediately. Serves 6 to 8.
Clean and shell shrimp. Preheat broiler. Melt butter. Add olive oil, lemon juice, chopped green onion, basil, oregano, garlic, pepper and salt.
In 2-quart saucepan mix sugar and cornstarch. Add the water, lemon zest and juice. Stir until cornstarch dissolves. Add strawberries and heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium and boil 2 minutes, stirring. Cool; refrigerate until chilled. Serve over ice cream or cake.
Break cauliflower into flowerets. Steam until tender; drain. In medium saucepan, melt butter and stir in flour. Cook stirring for 1 minute. Add chicken broth and half and half. Heat to boiling, stirring occasionally. Remove from heat and whisk in mustard, lemon juice and pepper. Pour over warm cauliflower in serving dish. Makes 8 servings.
Mix and shape into log or ball. Roll in chopped nuts and parsley. Chill.
Reserve the juice from the mandarin oranges. To the juice, add water to make 2 2/3 cups liquid. Pour this over pudding, Jell-O and sugar in a saucepan. Bring to a boil; let cool. Add oranges and Cool Whip. Spoon mixture into a mold.
Combine milk, sugar, biscuit mix, margarine, eggs and vanilla in blender; cover and blend on low speed for 3 minutes. Pour into a greased pie plate. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Blend thoroughly but	gently to preserve tasty little bits of the cheese. Keep tightly covered and refrigerate.
Combine all ingredients in bowl. Pour into pie shells. Chill for 2 to 4 hours.
Mix all ingredients. Refrigerate at least 8 hours. Makes 6 servings.
Soak bread 5 minutes in milk. Add sugar, butter and salt. Pour slowly over beaten eggs. Add vanilla and mix well. Pour into 1 1/2-quart greased baking dish. Bake in 350° oven until firm. Set in pan of hot water to bake. This makes a custard on bottom.
Mix well pie filling, pineapple, milk and pecans. Fold in whipped topping and chill. Makes 8 to 10 servings.
Preheat oven to 400°. Mix ground chuck, onions, salt, oregano and egg together. Add 1/4 cup spaghetti sauce. On wax paper, press meat mixture into approximately 12 x 7-inch rectangle. Mix rice with the green peppers and 1/4 cup of spaghetti sauce and put in center of meat mix. Fold meat over rice. Cut strips approximately 2 1/2 to 3 inches and place in casserole pan or dish. Spoon 1/2 cup of the sauce over strips and bake 25 minutes. Spoon remaining sauce over loaves and bake 10 minutes. Makes approximately 6 servings.
Mix all together by hand or mixer on low. Put in 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Saut ham in hot oil in a Dutch oven over medium- high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil and cook, stir often, 15 minutes.	Stir in black-eye peas and crushed pepper; spoon hot mixture into a lightly greased 13 x 9 inch baking dish. Pour cornbread crust batter evenly over hot filling mixture. Bake at 425 degrees for 20 to 25 minutes or until cornbread is golden brown and set.
Brown chops in margarine in 12-inch Dutch oven and set aside. Spread rice in Dutch oven with salt and pepper. Save 1 tablespoon	of onion soup mix and spread the rest over the rice. Drain mushrooms,	saving the liquid. Spread mushrooms over the rice and soup mix.	Add enough hot water to mushroom liquid to make 3 cups. Pour over the rice mix. Put chops over rice mix. Sprinkle saved portion of soup mix, apples and onion over chops. Bake, covered, for 45 minutes. Remove lid and cook for 10 minutes more or until liquid is gone.
Use food processor to grind oatmeal very finely. Cream together butter and sugars. Add eggs, vanilla, flour, oatmeal and remaining dry ingredients. Fold in chocolate chips and nuts. Form large balls and bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Dough can be frozen and thawed. Makes approximately 120 large cookies.
Mix equal parts pineapple juice, cranberry juice, and Sprite in a large punch bowl.
Cream sugar and butter. Add Karo and eggs. Mix well. Stir in pecans. Pour mixture into pie shell which has been thawed and pierced with a fork. Bake at 350° for 1 hour or until middle of pie is firm.
Press ground beef paper thin. Make patties about the size of cube steak servings. Lay in baking dish. Sprinkle flour, salt and pepper. Add second layer of meat, flour, salt and pepper. Add third layer of meat and only salt and pepper. Bake, uncovered, at 350° for 45 minutes. Pour off grease and make gravy. Pour gravy over meat and continue baking for 1/2 hour. Can substitute mushroom soup for homemade gravy.
Beat egg with milk and set aside. Wash and remove skin from chicken; season with salt, pepper and garlic powder. Dredge in flour, one piece at a time. Dip in egg mixture and then in cracker crumbs. Brown in hot oil (about 1 inch in pan) until golden brown. Peel and slice onion; put in bottom of baking pan. Layer browned chicken on top of onion slices. Pour the water in the pan and cover pan with foil. Bake at 375° for about 1/2 hour. Remove foil and bake for 15 more minutes.
Mix the sugar, flour and cold water. Add the hot water and margarine. Cook 2 minutes on High in the microwave. Whisk well, then add 2 beaten egg yolks and cook 2 more minutes. Put in pie shells and make meringue with the egg whites and a small amount of sugar. Add to pies. Brown slightly.
Put in large saucepan the sugar, milk, cocoa, salt and Karo syrup. Bring to boil to soft ball stage. Add oleo, peanut butter, vanilla and oats. Stir. Drop by spoonful on wax paper. Cool.
Preheat oven to 325°. Heavily grease and flour a 9-inch pie plate, bottom and sides. This helps make the crust. Put all ingredients into a blender; run just until combined. Pour into pie plate; sprinkle nutmeg all over the top. Bake for 40 minutes. Remove from oven; let cool slightly so pie sets.
Combine chicken, celery, pineapple or grapes, carrots and almonds. Blend mayonnaise with sour cream and seasonings. Pour over chicken and toss lightly. Chill. Arrange on lettuce leaves and garnish with parsley. Serves 6.
Wash the pork chops; dry them well. Mix garlic, pepper, oregano and vinegar or lime juice. Rub into chops and let marinate for 1 to 2 hours. Preheat oven to 350°. Grease a rectangular baking pan large enough to hold the chops. Beat the eggs with the 2 teaspoons of salt. Dip the chops into the egg mixture and then again into the bread or cracker crumbs. Place them in the baking pan and bake for 1 hour.
Combine rice and apple in oiled 1 1/2-quart casserole dish. Place broccoli in single layer over rice. Spoon salmon over broccoli. Pour prepared hollandaise over salmon. Preheat oven to 350°. Bake 10 to 15 minutes.
Mix flavoring into pie filling. Beat eggs in large bowl. Add pie filling and add cake mix. Stir well with spoon. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Coat chicken with bread crumbs. Heat oil and butter in 12-inch skillet. Saute breasts until brown. Remove and set aside. Combine marinara sauce and wine. Put 1 cup wine sauce mixture in skillet. Add stocks, rice and olives and stir, scraping bottom of pan. Pour into lightly oiled 3-quart casserole dish. Put chicken, skin side down, on rice. Cover tightly with foil and cook 20 minutes. Turn chicken, re-cover and cook another 25 minutes. While chicken bakes, combine spinach, Ricotta cheese, eggs marjoram and nutmeg. Spoon mixture around edges of casserole dish. Pour remaining wine sauce over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, 10 to 15 minutes or more.
Preheat oven to 350°. Cook noodles as directed on package; drain. Stir in cheese, milk, margarine, flour and salt. Pour into greased 12 x 8-inch baking dish. In large bowl, combine franks with remaining ingredients. Spoon evenly over noodles. Bake 25 minutes or until hot and bubbly. Serve hot. Makes 6 to 8 servings.
Mix Eagle Brand milk with frozen lemonade. Fold in Cool Whip. Pour into crust and refrigerate one hour. Will keep for 1 week.
Preheat oven to 375°. Mix dates with preserves. Sprinkle flour on flat work surface and roll out puff pastry to size that will completely wrap around Brie wheel. Place 1/2 of the date/preserve mixture in the center of the pastry in a circle the size of the Brie. Place the Brie on top and cover with the other half of the mixture. Carefully wrap the pastry around the Brie, avoiding puncturing the pastry with the dates. Seal the pastry with drops of cold water. (Note: At this point, prepared Brie may be refrigerated for up to two days. However, return it to room temperature before baking.)
Beat softened butter and honey together. Stir in nuts. Makes 1 1/4 cups.
Brown meat; drain. Add tomato juice and taco mix. Cook macaroni and cheese as directed on box; add to meat mixture. Simmer for 10 minutes.
Melt chocolate chips and bits in double boiler, then add rest and stir well. Put wax paper (very important) on cookie sheet and drop by teaspoon on sheet and cool. Store in refrigerator or tight container. Very easy and very delicious.
Peeling potatoes is optional. Quarter potatoes and slice very thin; quarter the slices. In a 3-quart casserole, layer the ingredients: potatoes, salmon, onions, seasonings and a few dabs of margarine. Repeat layers until all ingredients are used. Pour milk over all. Cover and bake at 400° for 1 hour.
Heat oven to 375°. Beat oleo and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, cinnamon, nutmeg, baking soda and salt. Mix well. Stir in oats, raisins and nuts; mix well. Drop by rounded measuring spoons onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen 2 1/2-inch cookies.
Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl. Fold in whipped topping, blending well. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
Crush 1 package graham crackers to form a layer in a 9 x 13-inch pan. In a medium bowl, mix milk and pudding according to package directions. Fold in Cool Whip, blending well. Spread pudding over cracker crumbs. Crush another package of crackers over the pudding. Place frosting in a small microwave-safe bowl and microwave on High for 30 to 40 seconds, stirring once or twice. Pour over top layer of graham crackers. Refrigerate several hours before serving.
Separate eggs; beat whites to stiff froth and yolks to a velvet cream. Add sugar to beaten yolks, stir well, then add to stiffly beaten whites. Add flour and baking powder which has been sifted three times; add flavoring. Bake in moderate oven about 30 minutes.
Saute carrots or broccoli with the butter and onions. Grate cheese and place all ingredients in a slow cooker or crock-pot. Cook on low for 2 hours. Stir occasionally.
In a skillet, partially cook the bacon; drain and set aside. In mixing bowl, stir together pork and beans, brown sugar, catsup, onion, Worcestershire sauce and mustard. Pour mixture into a 2-quart casserole. Lay the partially cooked bacon atop. Bake, uncovered, in a 350° oven for about 1/2 hour, until bubbly.
Sift together flour, baking powder, soda and salt. Cream together Crisco, brown sugar and white sugar. Make small round cookies; roll in crushed cornflakes. Cut cherries in small pieces and put one in center of cookie to make a wink.
Mix and beat together eggs, milk, salt and dry mustard. Saute and drain sausage, then add egg mixture. Add grated cheese and cubed bread slices. Place in 9 x 13-inch pan and chill overnight. Bake at 350° for 40 minutes.
Mix potatoes, 1/2 cup butter, soup, onion, cheese and sour cream together. Pour into baking dish and top with remaining butter and corn flakes. Bake at 350° for 50 minutes.
Microwave sugar and Karo on High for 4 minutes. Add peanuts and continue for 4 more minutes. Add margarine and vanilla; microwave 1 1/2 minutes more. Add baking soda. Stir and spread on a greased sheet.
Cream oleo and sugar until fluffy. Add eggs, one at a time, beating real good after each addition. Add flour and whipping cream alternately. Beat slow until mixed well. Add salt and vanilla. Turn mixer on high and whip until real smooth (the secret of this cake is the whipping). Pour into a 9-inch tube pan that has been well greased. Put in a cold oven and turn on 300°. Cook for 90 minutes.
Trim crust from bread and cut into 1-inch squares. Melt butter and cheese in double boiler. When smooth and blended, fold into stiffly beaten egg whites.
Cut sirloin into slices. Cook meat, onion and mushrooms until brown. Stir in water, gravy mix, soup and paprika. Let simmer until well mixed and desired consistency. Just before serving, add sour cream and mix well. Serve over rice or noodles. Serve with salad and vegetables.
Cook vegetables. Mix sour cream, Worcestershire, salt and lemon juice with vegetables. Mix in shredded cheese. Sprinkle some on top. Bake at 350° for 1/2 hour.
Toss together crackers and oil. Combine other ingredients, then add to crackers and toss until crackers are well coated.
Mix cranberries and pears in an 8-inch square baking dish. Sprinkle with cinnamon and sugar. Toss until mixed. In a small bowl blend flour and brown sugar. Cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 375° for 35 to 40 minutes until topping is golden and fruit is tender. Let stand 20 minutes before serving. Top each serving with whipped topping, cream or ice cream.
Brown ground beef and onions together. Wash kidney beans and drain, then mix all ingredients together. Bake 45 minutes at 350°.
Add cocoa to sugar and mix well. Stir in 2 cups milk to make smooth mixture and heat in a double boiler. Beat egg yolks; add flour and mix to a smooth blend with the remaining milk. Add salt and stir into milk instantly. Add butter and vanilla. Cool and pour into baked pastry shell. Top with meringue of egg whites and 8 tablespoons sugar. Bake at 350° until meringue is lightly browned.
Scramble eggs and season. Spread salsa on tortillas. Spoon eggs in center. Top with chopped onion. Roll tortilla around eggs and spoon some salsa over top. Top this with sour cream and garnish with sliced onion and parsley.
Sift together flour, soda, salt and sugar. Melt together in microwave-proof bowl, shortening and cocoa. Stir the flour, milk/eggs and shortening/cocoa mixture together. Pour into an 8 1/2 x 11-inch greased baking pan. Place in 350° oven for 30 minutes. Do not overbake.
Grease 9 x 13 pan. Pour in cherry pie filling. Pour pineapple on top. Sprinkle with cake mix. Drizzle melted butter over top. Top with pecans. Bake at 350° until top is slightly brown, about 30 minutes.
Place popped corn in paper bag (grocery). Combine sugar, margarine, corn syrup and salt in large measuring cup; microwave on full power for 2 minutes until bubbly. Add baking soda; stir. Pour over popcorn in bag. Shake to coat corn. Microwave in bag on full power 1 1/2 minutes; shake again. Microwave another 1 1/2 minutes on full power. Pour into pan and cool.
Mix pudding and pineapple chunks together. Add remaining ingredients. Chill and serve.
In skillet, brown ground beef (scrambled). Drain off excess fat. Add	spaghetti sauce. Heat just until warm. In 13	x 9 x 2-inch pan, spread about 1 1/2 cups meat mixture; arrange a layer of uncooked lasagne.	Do not worry about the open spaces at the ends of the pan, the lasagne will expand as it	cooks.	Top lasagne noodles with some meat sauce, cottage cheese, Mozzarella and Parmesan. Add another layer of lasagne pressing pieces gently into mixture below. Repeat other layer additions using all ingredients. Cover with foil and bake 40 minutes at 350°, uncover and bake additional 15 to 20 minutes. Allow to stand a few minutes.
Mix cream cheese and margarine; beat well. Add sugar, 2 eggs, flour and vanilla; set aside. Mix brownie mix, 2 tablespoons water and 3 eggs. Pour 1/2 brownie mixture in greased 9 x 13-inch pan. Pour cream cheese mixture over. Spoon remaining brownie batter on top. Pull knife through to swirl. Bake at 350° for 35 minutes.
Preheat oven to 350°. Grease and flour 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
In a large saucepan, cook dry beans until well done and soft. Cook beans in a large amount of water so juice can be used later on to cook noodles (3 quarts or more). Pour off bean juice in large heavy pan and set aside.
Preheat oven to 375°. Spray 10 x 15-inch pan. Mix flour, salt and baking powder. Mix separately butter, brown sugar, sugar and vanilla. Beat until creamy. Add egg; beat well. Gradually add flour and stir in peanut butter morsels. Bake 20 to 25 minutes.
Beat egg whites, salt, cream of tartar and vanilla until soft white peaks form. Add sugar, gradually beating until peaks are stiff. Fold in chocolate chips. Cover cookie sheet with brown paper. Drop mixture in rounded teaspoons. Bake at 300° about 25 minutes.
Sprinkle chopped pecans on crust. In one bowl, cream sugar and cream cheese. In another bowl, thoroughly beat Cool Whip and milk. Add cream cheese mixture and whipped topping; beat until well mixed. Pour into crust and add 1/2 can pie filling to middle of pie. Do not cover all of pie. It's more attractive if 1-inch or 1 1/2 inches of the cheese filling around the edge is showing.
Mix all ingredients in a large bowl. Mix with electric mixer. Pour into shells and freeze. Makes 3 pies.
Mix oil, sugar and vinegar together and pour over cabbage and other ingredients. Add pepper to taste. Add salt if needed. This makes a large amount; recipe may be halved.
Blend all ingredients except asparagus. Drain asparagus. Arrange asparagus in dish to allow marinade to contact asparagus as much as possible. Cover and marinate for several hours or overnight in refrigerator. Drain before serving.
Saute onion in large pot; add chicken, water and bouillon. Cook until tender. Remove chicken to cool. Add to the pot, stewed tomatoes, broccoli, cauliflower and mixed vegetables; cook until soup comes to a boil. Add soup pasta, cook 10 to 15 minutes. Debone and dice cooled chicken breasts; add to soup. Serve.
Brown beef and sausage; drain. Mix with other ingredients. Cook in crock-pot for 1 hour.
Whip potatoes and butter with electric mixer. Add remaining ingredients and beat until light and fluffy. Place in a buttered casserole and bake at 325° for 25 minutes, or until hot through.
Melt butter in baking dish. Add diced Ro-Tel tomatoes to melted butter. Put all other ingredients in baking dish. Bake at 350° in a covered dish for 1 hour or until rice is done.
Fry ground meat; drain fat. Add onion and fry a little more. In a larger pot, put ground beef, baked beans, ketchup, brown sugar and mustard. Let cook together for 20 minutes, until beans soften somewhat and sauce thickens.
Scald milk over low heat; add cardamom. Remove from heat; pour into a large mixing bowl. Add butter and stir until melted. Stir in sugar and salt. Beat in egg. Blend yeast with 2 cups flour in small bowl. Add milk mixture and beat well (about 3 minutes). Gradually add enough additional flour to make a firm, but soft dough. Knead 5 to 8 minutes on a lightly floured surface. Round up in greased bowl and let rise in warm place, 45 to 75 minutes. Divide dough and shape into two loaves.
Rinse and drain beans. In a large skillet, cook onion and bacon until onion is tender and bacon crisp. Drain off fat. In 1 1/2-quart casserole, mix beans, tomato sauce, water, Worcestershire sauce, dry mustard and garlic powder. Add onion and bacon mixture; stir until blended. Bake, covered, in a 375° oven for 45 minutes. Uncover and stir. Bake, uncovered, about 10 minutes or more until desired consistency. Stir in Equal. Makes 6 to 8 servings.
Cream shortening, eggs and sugars. Sift together flour and salt. Add gradually to creamed mixture. Stir in M&M's. Bake at 375° for 10 to 12 minutes on an ungreased baking sheet.
Prepare a sauce from margarine, poppy seed, onion flakes, mustard and Worcestershire sauce. Cut rolls open; spread with sauce. Place slice of ham and slice of cheese on each roll. Wrap tightly with foil, refrigerate overnight. Bake in 325° oven for 15 minutes or until cheese melts.
Skin chicken; sprinkle with salt and pepper. Dredge it with flour. A quick and efficient way to flour is to place chicken with flour in a paper bag and shake vigorously. Place oil in frying pan (2 inches of oil; needs to cover chicken). Use an iron skillet. Allow oil to become very hot before putting chicken in skillet. Reduce heat slightly after placing chicken in skillet. Continue to cook about 20 to 25 minutes on each side. Serve.
Bring soup to boil. Add cream cheese and stir until melted. Add gelatin to water and let stand 5 minutes. Add gelatin to hot soup and cool. Add celery, onion, shrimp and mayonnaise. Put in mold and refrigerate.
Combine sour cream and red food color until well mixed. Add salt, banana, sugar, pineapple and lemon juice and stir. Fold in chopped nuts and sweet cherries. Spoon into paper muffin cups which have been place in 3-inch muffin pans. Freeze. Remove from pans and place into plastic bags. Keep frozen until ready to use. About 30 minutes before serving, thaw slightly at room temperature. Will keep for 6 to 8 weeks in the freezer. Makes 12 to 14 servings.
In large mixing bowl, mix cake mix with 1/2 cup sugar; beat in the oil and eggs. Add the sour cream and put in a 9 x 13-inch pan. Mix brown sugar and cinnamon together and swirl with knife into cake batter. Bake at 325° for 30 minutes.
Mix together all Cheddar cheese, green onions, almonds, garlic powder and mayonnaise. Put on Ritz or Club crackers. It is good to let sit in the refrigerator for a short period of time to let flavors mix.
In saucepan, combine pineapple and sugar. Bring to boil and boil for 3 minutes. Add gelatin. Stir until dissolved. Add cream cheese; mix well. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch square dish. Chill. Yields 9 to 12 servings.
Mix ingredients and shape into 24 tarts. Press in miniature cupcake pans.
Microwave potatoes for 10 to 15 minutes or bake in oven at 450° for 45 minutes. Then cut potatoes in half and scoop out the potato into a bowl. Now add butter, cheese, sour cream, milk, salt, pepper and fried bacon (broken up). Mix together and put back into potato shells. Bake in oven at 350° for 25 minutes.