HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill bowl 1/3 full of lettuce. Layer remaining ingredients. Cover and chill overnight.
Mix all ingredients thoroughly. Bake at 350° for 30 minutes. Serve warm with Melba rounds or plain crackers.
Saute zucchini, onion and garlic in oil until lightly browned. Season with salt and pepper. Place in pie shell. Top with cheese and bread crumbs. Combine eggs with cream and pour on top of zucchini mixture. Sprinkle top with Parmesan and parsley. Bake at 400° for 25 minutes. Cool slightly and serve.
Soften cream cheese then mix with mixer until fluffy. Next, add confectioners sugar and peanut butter. Mix well. Gradually add milk and mix. Fold in Cool Whip. Pour into crust. Refrigerate until set.
Dump peanut butter, dates and butter together. Add the confectioners sugar, a little bit at a time. Refrigerate a little while. Roll into balls. Melt chocolate in microwave. Roll balls in chocolate and place on wax paper.
Blanch spaghettine; drain. Set aside. Heat saute pan over medium-high heat. Add oil and garlic; saute garlic about 1 minute; do not brown.
Cream oleo, sugar and egg yolks. Add flour, mix and add nuts. Grease 8-inch square pan. Spread 1/2 dough and add preserves. Cover with remaining dough. Bake at 325° for 1 hour or until golden brown.
Prepare crust until crumb-like. Press into greased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Add all ingredients in a large pot. Cover with water and cook, covered, for 1 hour. Remove lid and boil down sauce slightly, if desired. Serve over rice.
Frost while hot. Melt margarine, milk, cocoa and vanilla. Add powdered sugar. Mix well. Add nuts on top.
Separate biscuits and roll out flat. Half apples, peel and core. Cover apples with biscuits; place flat side down in baking dish. Combine remaining ingredients and heat to boil. Pour over apples. Cover with foil	and bake at 350° for 45 minutes, basting every 15 minutes. Serve warm.
Peel and grate the zucchini. Saute the zucchini and onions together in 2 tablespoons oleo for 10 minutes. Combine in a bowl the carrots, sour cream and soup. In another bowl, add the stuffing. Pour 1/2 cup melted oleo on the stuffing. Mix in the package of herb mix and set aside. Drain zucchini. Fold in soup and sour cream mixture. Sprinkle layer of the stuffing on bottom of a 13 x 9-inch pan. Add the zucchini mixture. Add the remaining stuffing on top. Bake at 350° for 45 minutes until brown.
In a Dutch oven, boil chicken 30 to 45 minutes. Remove chicken. Bone and cube. In Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream, if desired.
Heat oven to 450°. Bake chicken breasts for 20 minutes. In saucepan combine heavy cream and cheese soup. Simmer and stir over medium heat until smooth. Add chicken breasts and serve.
Rub salt and pepper into chicken. Heat oil and butter in a frying pan or stove top casserole. Cook chicken about 15 minutes over medium-low heat until it is brown all over; remove from pan.
Place all ingredients except butter and flour in slow cooker. Cover and cook on low for 8 to 10 hours. One hour before serving, turn to high setting. Make a roux of melted butter and flour. Pour into soup and stir until thickened.
Remove seeds from fresh pumpkin. Clean of all pulp and lay onto on jellyroll pan. Sprinkle well with water. Salt to taste and bake at 250 degrees for about an hour. Watch to see that they do not get too dry. Mix sugar, salt, cumin, cinnamon, ginger, and pepper in a bowl. Add pumpkin seeds and toss. Cool and enjoy.
Microwave water on High for 2 minutes or until boiling. Dissolve gelatin in boiling water. Stir in mayonnaise, cold water and vinegar. Chill until slightly thickened. Beat to fluffy. Fold in remaining ingredients. Pour into 1 1/2-quart mold. Chill until firm. Serves 8. Each serving contains 55 calories, 0 milligrams cholesterol and 70 milligrams sodium.
Peel potatoes and boil until done. Melt butter in a frying pan on low heat. Add sugar to melted butter and bring to a boil. The mixture will be the consistency of a syrup. Do not overheat! Drain the potatoes and let them simmer a few minutes. Pour potatoes and syrup in a serving dish.
Saute beef, onions and celery until meat is brown and vegetables are tender. Add cans of vegetables, tomato sauce, beef bouillon and seasoning. Bring to a boil; cover and simmer for 20 minutes. Add noodles and simmer until noodles are tender.
Melt margarine in large skillet; add rice and stir until coated. Add onion and mushrooms; cook 5 minutes. Add chicken broth, water, thyme, salt and pepper; stir. Cover and simmer 25 to 30 minutes until rice is tender. Snip parsley and sprinkle over top.
Mix ingredients and pour into baking dish. Top with bread crumbs. Bake for 30 to 35 minutes at 350 until bubbly in center.
Boil chicken breasts, then cut into medium pieces. Cook onion (chopped) with butter for a few minutes. Add these to cream of chicken soup, green chilies and 1/2 cup sour cream. Mix well. Put on shells and roll. Top with 1 cup sour cream and cream of celery soup (mixed well), then top with cheese. Cook at 375° for 20 to 30 minutes.
Mix together first 4 ingredients and form into a ball in a dish. Mix the last 2 ingredients and pour over ball. Refrigerate overnight. Serve with Triscuits.
Mix ground meat, diced onions and diced potatoes together in mixing bowl. Salt and pepper to taste. Then take hands and make into large patties. Put into foil and wrap tight. Bake at 375° for 30 minutes. Good to put on grill.
Fill pie shell with strawberries. Mix other 4 ingredients in saucepan. Boil until starts to thicken, stirring constantly. Cool slightly. Pour over berries. Chill until set. Top with Cool Whip.
Cream margarine until soft in mixing bowl. Gradually add sugar, creaming after each addition until well blended. Beat in eggs, milk and vanilla. Sift dry ingredients together and add to cream mixture. Blend and chill dough. Roll out dough, small amount at a time, to 1/8-inch thickness on lightly floured board. Cut out. Bake on ungreased cookie sheet at 375° for 5 to 7 minutes (no longer). Frost with Valentine Cookie Frosting year 'round.
Blend first four ingredients together. Fold in cherries. Fold in whipped cream. Pour into 9 x 9-inch square pan and freeze. Let sit for 10 minutes before cutting into squares and serving.
Bake in an electric frypan. Line skillet with waxed paper. Melt margarine in skillet at 200°. Turn selector off. Spread brown sugar, then spread with crushed pineapple. Prepare cake mix, adding 2 eggs and 1/3 cup of pineapple juice. Pour cake batter into frypan. Turn heat selector to 270°. Cover with frypan lid, open vent. Bake 25 to 30 minutes.
In a saucepan, combine shredded cabbage with all ingredients except apples and sugar. Cover and cook over moderate heat for 15 minutes, tossing several times so the cabbage will cook evenly. Add apples and toss again. Cover and cook 5 minutes longer. Add sugar. If more water is needed during cooking, add 2 or 3 tablespoons. When ingredients are done cooking, all moisture should have cooked away. Makes 6 servings.
Cook noodles according to package directions. Rinse and drain. Brown hamburger and onion in skillet. Add next 6 ingredients. Mix well and let simmer for 5 minutes. Remove from heat. Mix cottage cheese and sour cream together in bowl.
Sift flour, sugar, baking powder and salt together. Mix oil and egg to milk; mix with a fork. Make a well in center of flour mixture and add oil mixture. Stir with a fork. Batter will be lumpy. Add blueberries and stir easy. Fill muffin pans 2/3 full. Bake 20 to 25 minutes at 425°. Makes 1 1/2 dozen.
Combine flour, baking powder, soda, salt and cinnamon; set aside. In large bowl, combine shortening and brown sugar and beat until creamy. Add egg and beat well. Combine water and coffee and add butterscotch chips and nuts. Spread in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool completely. Sprinkle with confectioners sugar. Cut into squares.
Place beans in a large saucepan. Cover with cold water. Bring the water to a boil over high heat. Skim off any foam; reduce heat to moderately low to maintain beans at simmer.
Place all ingredients in large bowl. Mix by hand with a spoon. Pour into greased 8 or 9-inch brownie pan and bake at 350° for approximately 35 minutes. Remove from oven and dust with powdered sugar. Cut in squares while warm.
Dissolve yeast in 1/2 cup of warm water. Mix together 5 cups of water, oil, sugar and salt. Add flour and stir until well mixed. Put dough on floured board. Knead until smooth and does not stick to hands. Let rise until doubled in size. Let set 10 minutes. Make into loaves. Let rise until doubled. Bake at 375° for 40 to 45 minutes. Makes 5 to 6 loaves.
Mix ingredients and spread on tortillas. Chill and cut in 1-inch strips and serve.
In small bowl, combine 1/3 cup catsup and water; stir in bread crumbs and set aside. In large bowl, combine meat, eggs, onion, salt and pepper; add bread crumb mixture and mix thoroughly. Shape into loaf 8 x 4 x 1 1/2-inches in shallow pan. Bake in 350° oven for 50 minutes. Combine 1/4 cup catsup and syrup and spread over top of meat loaf. Bake additional 10 minutes. Serve 5 minutes after removing from oven.
Mix together and divide into 12 nonstick muffin tins. Bake at 350° for 15 to 20 minutes. Makes 4 servings, 3 muffins each. Each contains 1 milk, 1 egg, 1 bread, 1 fruit and 3 extras.
Mix all ingredients together until blended well. Put into a greased pan. Bake at 350° for 1 hour.
Cream the eggs, sugar and margarine. Mix in applesauce. Sift dry ingredients and mix 1 cup of flour mixture with nuts and raisins. Fold in dry ingredients and mix well. Add nut mixture last. Bake in floured tube pan and bake at 350° for 1 hour and 20 minutes.
Beat cheese, oil and eggs well. Add cake mix and mix well. Fold in blueberries. Bake in a loaf pan at 325° until done (45 minutes to 1 hour).
Spread refried beans in 9 x 12-inch pan. Layer with hamburger, onion and cheese. Bake 20 minutes at 350°. Top with lettuce and tomato. Dip with chips.
Halve baked potatoes lengthwise; scoop out each potato, leaving 1/4-inch of potato on the skins. Brush skins with oil. Season to taste with salt and pepper. Place on tinfoil lined baking sheet. Bake in 475° oven for 15 to 20 minutes, turning over occasionally until crisp and browned around the edges. Top as desired.
In a saucepan, cook apples just until tender in a small amount of water. When apples are cooked, add raisins, butter, lemon juice and spices. Mix cornstarch with sugar and stir in. Let mix cool slightly. Pour into pie shell and cover with top crust. Bake 45 minutes at 325° or until lightly browned. Let pie cool and cover the top crust with a glaze made with powdered sugar, 1 tablespoon butter, 1 teaspoon lemon juice and small amount milk. This should be thin. Spoon over the top crust and chill before serving.
Melt shortening. Add sugar and mix. Add egg and vanilla. Add dry ingredients in small amounts and mix. Put in well-greased 9 x 9-inch pan. Sprinkle chips over top. Put in 350° oven. Take out after 3 minutes and run knife through chips to get marble effect, then return to oven and continue baking 25 minutes.
In a large bowl beat cream cheese and sugar, fold into whipped topping and cake cubes. Spread evenly into ungreased 9x13 pan. Top with filling. Cover and refrigerate for at least 2 hours before cutting.
Combine flour, butter and nuts in a small bowl. Mix with hands and press dough evenly into a 13 inch by 9 inch baking dish. Bake at 300 degrees for 25 minutes. Cool.
Heat oven to 350°. Spray a 2-quart casserole with vegetable spray. Cook macaroni according to directions; drain. In casserole, combine macaroni, broccoli, Spam and red pepper. In small saucepan, stir together milk, flour and pepper until flour is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted.
Cream shortening and peanut butter together. Mix brown and white sugar and add to shortening gradually, creaming until light and fluffy. Combine egg and milk and add to mixture. Fold in rolled oats. Add sifted dry ingredients and drop by teaspoonfuls on greased baking sheet. Bake at 375° about 12 to 15 minutes.
Boil squash and sugar for 20 minutes. Add pineapple and lemon juice and boil for 5 more minutes. Add jello. Pour in hot ingredients, stirring constantly, while mixing good. Then remove from heat. Pour into sterile jelly jars; seal and refrigerate.
Cut membrane out of the center of each grapefruit half. Cut around each section so it will be easy to spoon out when eating. Place 1 tablespoon butter in the center of each half. Combine sugar and cinnamon; sprinkle over each. Broil until butter is melted and sugar is bubbly. Garnish with a cherry, if desired. Serve immediately. Yields 2 servings.
Bake potatoes in oven and cool. Mix mayonnaise, Miracle Whip and mustard together. Next, mix dill pickle juice, pickles, onion, eggs and cheese. Mix thoroughly. Quarter potatoes and add to mixture. Mix well and refrigerate until served.
In a hot wok, add olive oil and chicken. Cook 2 minutes or until half done. Add sliced peppers, onion and mushrooms. Once peppers have softened, push chicken and peppers onto side of wok and spread broccoli and cauliflower around the edge. Add a tablespoon of water to the middle of the wok. Place top on wok and allow to steam to soften and cook remaining vegetables. Serve with brown rice or angel hair pasta.
Boil potatoes in water until they are done, about 45 minutes. Peel and cut them into pieces, then mix all the ingredients in a bowl and eat warm. Put in refrigerator to eat cold if you like too.
Mix refried beans and taco seasoning together. Spread mixture into bottom of round glass tray. Spread layer of avocado dip, then layer of sour cream. Top with cheese, tomatoes, black olives and green onions. Serve with nacho chips.
In a heavy saucepan, add the first 3 ingredients. Blend thoroughly, then add remaining ingredients. Mix all ingredients thoroughly. Place on medium heat until mixture reaches the boiling point and thickens. Add as much of the juice from one lemon as necessary to get the desired taste. Refrigerate before serving.
Sift together first 5 ingredients. Make a well and add next 3 ingredients. Beat all together until smooth and add 2 whole Jeremiah 17:11. Beat for 5 minutes by hand, then add 2 cups 1 Samuel 30:12. Bake at 325° for about 1 hour.
Mix the sugar and margarine, salt, eggs, and vinegar. Add the coconut, pecans, and raisins. Pour into pie shell. Bake at 300°- 325° for 35-40 minutes.
Put through food processor or food grinder, so it looks chopped. Fry slowly in a little oil until all is tender. If you have leftover gravy, can serve that over hash.
Sift dry ingredients together; cut in Crisco. Gradually add milk and make into soft dough. Roll out on floured board 1/2-inch thick. Cut, using a 2 1/2-inch cutter (a drinking glass dipped in flour works well). Put on oiled square baking pan. Bake for 15 minutes at 400°.
Pack peppers into a quart jar or storage container. Combine remaining ingredients in a large saucepan. Bring to a hard boil. Remove from heat and cool for 30 minutes. Pour liquid over peppers. Cover jar. Refrigerate 3 days before serving. Makes 1 quart.
Mix ground chuck, bread crumbs, onion, milk, eggs and next 4 seasonings. Gently shape into 1-inch balls. Heat oil in large skillet. Brown meatballs; drain excess grease. Heat chili sauce and grape jelly until jelly is melted. Add in meatballs. Simmer for 30 minutes.
Butter 1 1/2-quart casserole dish. Mix all ingredients, one at a time, in large bowl. Pour into casserole dish. Bake, uncovered, 35 to 45 minutes.
Drain pineapple and oranges; do not use juice. Mix the apple mix, oranges, strawberries and pineapple. Refrigerate overnight. When ready to serve, add the bananas and peaches.
Knead well, and shape into large or small eggs. Set aside to ripen for a few days. Either dip eggs into melted sweet chocolate or dribble hot chocolate over them. When chocolate hardens, decorate eggs with white icing and or flowers.
Combine broccoli, chicken, mushroom soup, milk, black pepper, Cheddar cheese and 1/2 can French fried onions in mixing bowl. Place in 1 1/2-quart size baking dish. Bake for 30 minutes. Sprinkle remaining onions over top and bake an additional 5 minutes. Serves 5.
Thaw bread dough. Cut chicken in bite size pieces. On a lightly floured surface, roll bread dough into a 10-inch circle. Place in a greased 11-inch tart pan with a removable bottom, pressing to fit into pan. Prick crust with fork. Brush with beaten egg. Bake in a 400° oven for 12 to 15 minutes or until brown. Transfer to a wire rack, leaving oven on. Meanwhile, in a large skillet, heat oil, stir-fry chicken, onion, pepper and lemon pepper seasoning over medium heat for 5 to 6 minutes or until chicken is no longer pink and vegetables are crisp and tender. Spread pesto atop the crust. Top with chicken mixture, tomatoes and fresh Mozzarella. Bake in a 400° oven for 10 to 15 minutes or until heated through and cheese is melted. Remove from pan; place on a serving platter. Cut into wedges. Serves 6.
Fry bacon until crisp; drain on paper towels. Cook and stir hamburger and onion in a 10-inch skillet until hamburger is light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount of water during cooking, if necessary.) Makes 6 servings.
Butter 10-inch spring-form pan. Combine flour, sugar, lemon rind and vanilla. Make well in center and add egg yolk and butter. Work mixture with hands until well blended. Cover and chill for about 1 hour. Roll dough about 1/4-inch thick or less on floured surface. Place in bottom of spring-form pan. Line sides with remaining dough which has been rolled and cut to fit. (I have trouble rolling out the dough, so I pat the crust out in the pan instead.)
Squeeze orange and save the juice. Grind pulp and rind of orange with raisins and walnuts. Mix flour, soda, sugar and salt. Add shortening and 1/3 cup milk. Beat 1 1/2 minutes. Fold in orange mixture. Bake in greased and floured 12 x 8 x 2-inch pan at 350° about 40 to 50 minutes. Drip 1/3 cup orange juice over warm cake. Sprinkle with sugar and cinnamon mixture.
In 2-quart shallow baking dish, combine all ingredients except stuffing mix and butter. Toss stuffing mix with butter and spoon over vegetable mixture. Bake at 350° for 30 minutes. Makes approximately 6 cups.
Form hamburger into meatballs. Heat chili sauce and cranberry sauce together. Put meatballs in and cook over low heat 1 hour.
Peel and chunk the zucchini. Mix with the lime and water. Let stand 24 hours. Stir twice a day. Drain and rinse in cold water. Let stand in cold water 12 hours. Heat the vinegar, sugar, pickling spice and coloring. Let stand 12 hours. Cook 35 minutes. Put into hot pint jars and seal.
Cream butter. Add sugar, water and vanilla. Separately combine nuts and flour. Slowly and thoroughly add nut/flour mixture to butter mixture. Form into logs. Put on cookie sheet in freezer until solid. Put frozen cookies into airtight bag and store in freezer until ready to bake.
Preheat oven to 400°. In a mixing bowl, add flour, salt, baking powder and sugar. Blend together. Then add egg, shortening and milk. Mix well. Coat 1-quart baking dish with butter. Add peaches. Drain syrup off of 1 can. Place 6 1/8 inch squares of butter over peaches, evenly spaced. Sprinkle cinnamon evenly over peaches. Then spoon pastry dough over peaches. Bake on 400° for 30 minutes.
Fill celery sticks with peanut butter or cream cheese. Sprinkle with chocolate flavored sprinkles.
Rub a large gratin dish with garlic (earthenware will take the garlic better) or put the peeled cloves through a garlic press, rubbing the pure and juices all over the sides and bottom of the dish and discarding any solid debris that remains. Let it sit for a few minutes until the garlic has dried and is no longer tacky to the touch. Butter the dish liberally and pack the potatoes in lightly salted layers. Barely cover the potatoes in milk and bring to a simmer on the top of the stove (if using an earthenware dish, protect it with an asbestos pad underneath). Dribble a thin layer of cream over the surface. Dot with thin shavings of butter and bake at 375° to 400° for about 45 to 50 minutes until the liquid has been absorbed. Serves 4 to 6.
Preheat oven to 400°. Boil potatoes with skins for about 20 to 25 minutes or until tender. Drain and cool. Dice potatoes with skins into bite size pieces. Spoon potatoes into 9 x 13-inch casserole. Moisten potatoes. Combine peppers, onion, parsley, Canadian bacon and cheese. Spread pepper mixture over top of potatoes. Drizzle with margarine. Season with salt and pepper. Bake, uncovered, at 400° for 30 to 35 minutes. Low-fat recipe. Yields 6 to 8 servings.
Separate slices of meat and spread out flat. Thinly spread each slice with the cream cheese mixture. Roll up and place in a covered container. Chill. Cut each roll into three pieces. May be frozen if you wish to make several days before serving.
Mix together and spread in a 9 x 13-inch pan. Bake at 300° for 20 minutes.
Combine butter, sugar and egg in large bowl. Beat well. Stir in yeast mixture. Gradually add flour. Cover and store in refrigerator until ready to use. Bake at 350° for 15 to 20 minutes. I store and use as needed for a week or so.
Alternate 3 pieces of any combination of fruit and cheese on plastic or wooden picks. Serve with Lime Yogurt Dip. Makes about 40 appetizers.
Wash spinach well. Tear spinach into bite size pieces. Slice strawberries. Stir into spinach. Blend dressing ingredients and pour over spinach-strawberry mix.
Boil and debone chicken. Chop up and spread chicken in bottom of a 13 x 9-inch dish. Cover with stuffing and pour broth on until moist. Bake at 350° for 1 hour or until brown and bubbly.
Beat until stiff the egg whites and salt. Add sugar and beat. Cook water and cornstarch until clear. Add to egg whites and beat until well mixed. Bake at 425° until golden brown.
Mix ingredients, tossing lightly with sour cream. Chill overnight. Serve on lettuce cups.
Combine cake mix, oil, pudding, eggs, coffee and kahlua and creme de cocoa in a large mixing bowl. Beat about 4 minutes at medium speed. Spoon into a well-greased Bundt pan and bake at 350° for 45 to 50 minutes. Remove cake from pan when cool. Punch holes in cake with meat fork and spoon topping over.
Place one bag mini marshmallows in bottom of greased pan. Sprinkle cake mix over marshmallows. Sprinkle jello over cake mix. Spoon partially thawed strawberries evenly over this. Then sprinkle 1/2 to 1/3 cup water over all. Bake at 350° for 55 to 60 minutes. Let set 30 minutes before serving.
Brown bacon bits in skillet. Remove bacon and saute onion in fat until yellow. Add flour, sugar and vinegar. Add enough of the liquid from the beans to make a medium-thin sauce. Add beans which have been heated and drained; stir lightly. Bacon may be mixed in lightly or sprinkle over top. Frozen beans may be used in this recipe as well as fresh green beans cooked homestyle which are "left over" from a previous meal.
Use pan size as directed on cake mix. Spray with nonstick spray. In a medium bowl, beat together cake mix, water, egg whites and applesauce until smooth. Pour batter into prepared pan and bake according to package directions. Garnish with fresh berries.
Boil potato until tender, mash until there are no lumps. Add vanilla. Mix in confectioners sugar until the mixture can be rolled 1/4 inch thick. Spread dough with smooth peanut butter. Roll, chill and cut into 1/2-inch pieces.
Crumble raw (do not brown) lean meat into water. Add all ingredients, bring to boil, then simmer for 3 hours. Remove garlic toes and bay leaves. Add whole red peppers if desired for spicier taste. Can be used also over spaghetti, serve with shredded cheese over either dish.
Tear up angel food cake in pieces into glass pan (9 x 13-inch). Make pudding according to directions. Drain pineapple. Mix pineapple and pudding. Pour over cake. Cover with whipped cream.