HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse kidney beans. Combine with rice, eggs and vegetables. Blend salt, pepper, mayonnaise and vinegar. Mix lightly with salad and chill. Makes 6 servings. Good with baked ham or cold cuts.
Put roast and mushroom soup, water and season in roasting bag. Cut up potatoes, carrots, mushrooms and onion; put in the bag. Cook at 350° for 2 hours.
Combine juices, wine and sugar. Bring to boil. Pour over jello. Add cherries which have been stuffed with pecan halves. Pour into greased ring mold. Refrigerate until set.
Cut beef into 1-inch square cubes. Chop celery and carrots. Peel potatoes and cut into eighths. Place beef cubes in 3-quart microproof dish. Sprinkle salt on beef. Stir together gravy mix and water. Pour over meat. Cook on 70% power for 50 minutes, covered. Stir once while cooking. Add vegetables and mix to cover with gravy. Cook, covered, on 50% power for 40 to 50 minutes or until vegies and meat are tender. Let stand 5 minutes.
Preheat oven to 350°. Mix all ingredients until well blended. Place the mixture into a lightly buttered 8 x 8 baking dish. Bake for 40 to 45 minutes or until lightly browned on top. Test for doneness when toothpick inserted in center comes out clean.
Preheat oven to 350°. Mix sugar, applesauce and egg. Add flour, baking powder, baking soda and salt. Mix in banana. Bake in a greased pan until toothpick comes out clean.
Saute pepper and onion in margarine. Add dash of salt and pepper. Mix with corn, eggs and Jiffy muffin mix. Put in 9 x 13 x 2-inch pan and cook for 40 minutes at 400°. Good hot or cold. Grated cheese may be added if desired.
Combine the first 6 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine pumpkin and the next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon into muffin tins coated with cooking spray, filling 3/4 full. Bake at 425° for 20 minutes. Remove from pans immediately. Serve warm or at room temperature. Yields 1 dozen. Each muffin contains about 138 calories.
In a deep microwave-safe dish sprayed with pan coating, layer chicken and broccoli. Mix together mayonnaise and yogurt; add curry powder. Spread evenly over broccoli. Sprinkle cheese over mayonnaise mixture. Sprinkle bread crumbs over cheese. Cover with paper towel. Microwave on High 10 minutes or until broccoli is tender-crisp. Serve over white rice or pasta.
Combine all ingredients (use large bowl) and place in greased 9 x 13-inch pan. Sprinkle with 2 cups crushed corn flakes (I use Frosted Flakes) and dot with butter. Bake 1 hour at 350° or until bubbly and brown.
Combine graham cracker crumbs with butter. Press onto bottom and sides of 9-inch spring-form pan. Chill. In saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until completely dissolved (about 3 minutes). In electric mixer, beat cream cheese with sugar until fluffy. Gradually add evaporated milk and lemon juice; beat at high speed until fluffy (2 minutes). Gradually beat in gelatin mix, liqueur and vanilla until blended. Fold in whipped cream. Pour into crust. Chill 8 hours or overnight. Garnish with chocolate chips or berries. Serves 12.
In a large skillet, brown hamburger and drain. Cut the Velveeta cheeses into cubes and add a dash of milk. Melt in a large pan, over medium-low heat, then add diced tomatoes, green onions, diced green chilies and cooked hamburger; stir well. Add about 1/2 cup of picante sauce for additional flavor, if you wish. Serve with tortilla chips.
Cook lobster in butter 3 minutes over moderate heat. Sprinkle with flour and stir well. Add milk. Cook slowly and stir until well heated and thickened. Season to taste with salt, nutmeg, cayenne and lemon juice. Serve on toast, in patty shells or with fluffy boiled rice. If you like, add chopped parsley, strips of canned pimiento or sliced sauteed mushrooms. Serves 3 or 4.
Mix together. Shape in circle. Mix 3/4 cup chili sauce and 2 tablespoons sweet pickle relish together. Spread on top of circle. Place 6 ounces of drained crab meat in the middle and 4 ounces of drained shrimp on sides.
Melt butter and saute onion, celery and parsley. Pour over bread cubes in a very large mixing bowl. Add seasonings and toss together well. Pour in enough broth to moisten. Cooked giblets and mushrooms may be added at this time. Add beaten eggs and mix together well. Pack lightly into crock-pot. Cover and set to high for 45 minutes, then reduce to low to cook for 4 to 8 hours.
Tear lettuce into small pieces. Layer ingredients in order in a large straight-sided glass bowl. Combine mayonnaise and sugar and spread over other ingredients. Cover with plastic wrap and refrigerate at least 4 hours. Garnish with bacon bits and grated Parmesan cheese.
Put all in big pot and bring to boil. Boil at a full rolling boil 1 minute, stirring constantly. Remove from heat. Skim off foam. Jar and seal. Makes 5 pints.
Preheat oven to 425°. Prepare pastry. Mix together flour, sugar and cinnamon. Mix blueberries and peaches together. Add flour mixture; turn gently to coat peaches and blueberries. Place mixture into pie shell and dot with slices of margarine. Cover with slitted top crust; seal and crimp edges. Cover edges with aluminum foil to prevent too much browning. Uncover edges the last 10 minutes of baking. Bake at 425° for 40 to 50 minutes. Cool before serving.
Pour boiling water over dates. Dissolve soda in it, let stand a few minutes. Add other ingredients. Bake at 300° 1-1 1/2 hours. Makes two small loaves.
Use a 9 x 13-inch greased pan. Bring water to a boil. Add to mixture of first 5 ingredients. Mix well. Add the remaining ingredients. Beat well. Bake 45 minutes at 300°. Put frosting on cake 5 minutes before being done.
Combine green beans, milk, pepper and mushroom soup and 1/2 can of onion rings. Mix well.
Mix first 4 ingredients together. (If mixture is too thick, add a little more sweetened condensed milk.) Sprinkle a 9x13-inch pan with confectioners sugar. Spoon mixture out into pan. Refrigerate until set. Cut into squares and serve.
Preheat oven to 350°. Cream butter, sugar and eggs. Sift dry ingredients and combine with butter mixture. Blend well. Add bananas, vanilla and sour cream. Stir very well. Mix in nuts and pour into a well greased and floured 9x5x3 inch loaf pan. Bake 1 hour 10 mins. Remove from pan and cook on rack. I have used yogurt in place of sour cream with no change.
Fry bacon; drain grease. Crumble bacon. Remove stems from mushrooms. Chop stems and fry in skillet. Drain. Add bread crumbs and cheese. Add crumbled bacon; stuff mushroom caps with filling. Bake caps at 450° for 12 to 15 minutes. Serve hot. Optional: Add 1/2 pound browned sausage.
Mix lemon Jell-O as	printed on package in bowl with lid. Stir well	and add 2 cans of tomato sauce. Add vinegar and salt. Stir well.	Place in refrigerator overnight until firm. Serve cold.
Mix together eggs, flour and baking powder; beat well. Add cottage cheese, Cheddar cheese and Monterey Jack; stir well. Add butter and green chilies. Pour in a 13 x 9-inch baking dish. Bake at 350° for 30 to 40 minutes.
Mix shortening, peanut butter, sugar, brown sugar and egg. Sift together and stir in remaining ingredients. Chill dough. Roll into balls the size of large walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscross. Bake until set, but not hard, at 375° for 10 to 12 minutes. Makes about 3 dozen 2 1/2-inch cookies.
Line greased casserole with bread cubes. Brown and drain sausage. Place layer of toast, then sausage, then cheese. Repeat the process until all is used. Beat eggs with salt and pepper. Add milk. Pour over casserole and refrigerate overnight. Top with cornflakes. Bake 45 to 60 minutes at 375°.
Spread crescent rolls on cookie sheet, 10 x 15-inches or larger. Bake at 375° for 10 to 15 minutes or until golden brown. Cool. Whip together the cream cheese, mayonnaise and Ranch dressing mix. Spread over cooled crust. Top with fresh vegetables cut into small pieces. Refrigerate. Cut into 1 x 2-inch bars when ready to serve. Serves 24 (many).
Combine eggs and sugar in small saucepan, beat well with wire whisk. Add vinegar and butter.	Cook over low heat, stirring constantly until smooth and thickened. Cool. Fold in whipped cream. Combine fruits and marshmallows. Fold in egg and	cream mixture. Chill at least 3 hours. Spoon into individual dishes. Yield: 12 servings.
Simmer sour cream, soup and chillies on low heat in saucepan. In a large skillet, stir-fry chicken, then add chicken to sauce. Grate cheese.
In a 10-inch skillet over medium heat, cook and stir broccoli, onion, garlic and carrot in oil until crisp-tender, about 10 to 12 minutes. Stir in chicken, salt and tomatoes. Heat just until chicken is hot, about 3 minutes. Spoon over hot macaroni. Sprinkle with cheese and parsley. Serves 4 to 6.
Combine margarine and sugar and beat until fluffy. Add oatmeal and flour. Mix; bake 18 to 20 minutes at 350° in 9 x 13-inch pan. Cool. Beat cream cheese and sugar until fluffy. Add the eggs, one at a time, beating after each. Mix in pumpkin, syrup and cinnamon. Pour over crust and bake 45 to 50 minutes at 350°. Refrigerate; top with Cool Whip.
Chop one onion, celery, bell pepper and onion tops. Mix with salt and pepper. Stuff inside of fryer and close to keep in. Spread mustard on outside of fryer. Put in roaster with 1 onion, sliced, and 1/2 cup water. For gravy, thicken with flour as desired.
Mix together Cool Whip, Eagle Brand milk and lemon juice. Add remaining ingredients. Chill overnight.
Boil sugar, cocoa, butter and milk for 2 minutes. Remove from heat. Add peanut butter, oats and vanilla; stir until mixed well. Drop onto waxed paper by teaspoonful. Cool.
Invert halves of pears on individual beds of lettuce leaves, shredded. Insert blanched almonds for the ears of the rabbit, cloves or pink candy for the eyes and nose. Use a bit of marshmallow for the tail. Serve with dressing made with cream cheese.
Melt butter. Mix in pretzels and 1/4 cup sugar and press into bottom of 9 x 13-inch pan. Bake at 375° and let cool.
Pour milk and water into saucepan. Blend sugar and cornstarch together and add to milk mixture, stirring until dry ingredients are dissolved. Cook over medium-low heat, stirring often, until mixture comes to a full boil; boil 1 minute. Mixture should begin to thicken. Remove from heat. Stir 1/2 cup of the hot mixture into the beaten egg; then add egg mixture to saucepan. Heat over low heat, stirring constantly, until thick. Remove from heat and stir in vanilla. Pour into bowl and chill. Makes 5 servings, 1/2 cup each.
Mix in a large bowl with hands the meat, onion, green pepper, bread crumbs, pepper, salt, paprika, Italian seasoning, eggs (beaten with milk) and cheeses. Don't overmix. Use pan bigger than meat loaf. Shape into loaf. Bake at 350° for 1 hour. May cook ahead. Use microwave to warm up. Sprinkle the top with Italian seasoning. Serve with mustards, chutneys or hot curried fruit.
Combine the first 4 ingredients; mix well. Shape into balls the size of quarters. Brown and drain. Drain fat from skillet, then add catsup, chili sauce, soy sauce, brown sugar, vinegar and water; stir well. Return meat balls to skillet; cover and simmer for 30 minutes. Refrigerate or freeze. When ready to serve, just reheat.
Cook cannelloni according to box. Drain well. Melt 1 ounce butter in a pan and saute onion until tender. Add veal and cook gently for 15 minutes, stirring frequently. Add spinach, nutmeg and seasonings. Cook for 10 minutes.
Cook chicken in hot water to which salt, celery salt and onion has been added until tender enough to come off bones. Remove chicken and reserve 4 or 5 cups of the broth. To the rest, add 2 or 3 quarts of water and 2 teaspoons salt. Bring to boil. Add broken spaghetti. Cook until tender. Drain and place in baking pan. Remove meat from bones. Place in large bowl. Heat 3 tablespoons margarine in skillet. Add mushroom pieces; sprinkle lemon juice. Cover and cook over low heat but do not brown until tender. Add to the spaghetti and spread in pan. Melt 3 tablespoons margarine in saucepan. Add flour, pepper, paprika and nutmeg. Add broth and cook until thickened. Add milk and pour over chicken. Refrigerate both chicken and spaghetti overnight, if desired. One hour before serving, heat sauce and chicken and pour over spaghetti and mix well. Spread in pan. Bake 45 minutes at 375°.
Combine ingredients and pack in pan. Bake at 350° for 1 hour.
Mix ingredients; fold Cool Whip in last and put into a 9 x 13-inch dish. Freeze and cut into squares.
Cream margarine and Crisco until smooth. Add sugar gradually, beating at medium speed. You may double this recipe for layer cakes.
Mix sugar and shortening until smooth. Beat in eggs. In a separate bowl, combine salt, flour, baking powder and baking soda. Gradually add dry mix to wet mix, alternating with milk. Mix in bananas and then vanilla. Pour into a greased 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. Toothpick test.
Toss together spinach and carrot. Cover; chill. In a screwtop jar, place salad dressing and oregano. Cover and shake to combine. Chill. Before serving, mound spinach onto 6 salad plates. Top with hearts of palm. Drizzle dressing mixture over. Garnish with savory and oregano, if desired. Serve immediately. Yield: 6 servings.
Drop chopped apple into pineapple juice for a few seconds to keep them from turning brown. Drain well and mix with other ingredients. Chill at least 1 hour before serving.
Cream the sugar and oleo together. Add dry ingredients. Mix together. Add nuts and bake at 350° for 40 minutes.
Combine Ricotta cheese, drained spinach, grated cheese, eggs, oil, seasonings and vegetables. Pour mixture into deep pie plate or a 9 x 9 x 2-inch lightly oiled casserole dish. Bake in preheated 350° oven about 40 minutes. Butter may be dotted on top of casserole. Pie can be eaten hot or cold, served as a brunch, luncheon entree or an appetizer.
Brown ground beef in large frying pan. Season to your desired taste. DO NOT DRAIN. When beef is brown completely, add 2 heaping tablespoons of flour; stir (flour should soak up all of the fat from the beef). Add 1 can tomatoes with liquid, and 1 tomato can of water. Stir and simmer until gravy thickens. Serve over rice.
Combine sugar, margarine, milk and Marshmallow Creme in a large glass bowl. Microwave on High for 3 minutes. Remove and stir well. Continue to microwave on High 2 to 3 minutes, or until mixture boils. Reduce power to Medium and boil 5 minutes. Remove and add chocolate chips. Stir until melted. Add vanilla and nuts. Turn into a buttered 8-inch square pan. Cut into squares when cool. Makes 2 pounds.
In greased, shallow casserole, arrange ingredients in layers, starting with crumbs and ending with chicken. Blend soup and milk. Pour over chicken. Moisten 1 1/3 cups crumbs with water and melted margarine. Spread over casserole. Bake in 400° oven for 30 minutes.
Prepare hamburger and taco mix as directed on package of taco mix. Pour over lettuce, tomatoes and onion. Top with layer of shredded cheese. Place olives decoratively around top and place taco chips all around the sides of platter. Serve with salsa, taco sauce or Ranch dressing.
Mix crumbs and melted margarine. Spread in 9 x 13-inch pan. Sprinkle chocolate chips, butterscotch chips, nuts and coconut in this order in pan. Pour condensed milk over all. Bake 25 mintues at 350°. When cool, cut into squares.
Put all ingredients in saucepan; cook on medium heat. Let boil 1 minute. Pour over ham and bake.
Oil 9 x 13-inch glass pan or 9-inch casserole. Coat with bread crumbs. Cook pasta according to directions. Preheat oven to 350°. In skillet, heat oil and garlic over medium heat; add broccoli. Stir-fry 4 to 5 minutes until crisp-tender. Stir in pesto sauce and remove from heat. Drain pasta and put into large bowl. Add eggs and mix well. Add broccoli mixture to pasta. Stir in Mozzarella. Pour half of mixture into pan; sprinkle with Parmesan. Add remaining pasta and sprinkle on more Parmesan. Bake 30 minutes until top browns slightly.
Mix sugar and cinnamon in bowl. Shake in biscuit pieces. Melt butter and add to bowl mixture. Put in Bundt pan (grease first). Bake at 350° for 25 minutes. Cool 10 minutes and remove from pan. Pull apart to eat.
Boil sugar, molasses and water until hardens in water. Add butter; beat. Add nut meats and stir until it sugars.
Drain vegetables; then combine with 1/2 cup cheese, 1/2 cup onions, soup, sour cream and pepper. Pour into a 1-quart casserole dish. Bake 30 minutes at 350°. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes.
Mix dry ingredients. Add eggs, margarine, sour cream and banana. Stir in nuts. Bake 25 minutes at 350° in floured and greased bread pans.
Mix all ingredients well. Form into small balls. Place on cookie sheet and freeze. After frozen, place in plastic freezer bags until needed. Bake frozen in a preheated 375° oven for 20 minutes.
Beat eggs and vinegar and ice water. Combine flour, sugar and salt. Cut in Crisco and add egg mixture and quickly mix with fork. Cover and chill. Makes one 9-inch double crust.
Pound breasts until thin and arrange in baking dish. Top with cheese and spread undiluted soup over cheese. Top with stuffing and drizzle with melted margarine. Bake at 300° for 45 minutes to 1 hour.
Mix cake by directions on box. Add drained pineapple. Pour into oblong pan. Bake as directed on box. While cake is hot, poke holes in cake with meat fork. Spread on cream of coconut; let cool. Stir together the sliced berries and glaze. Spread over cooled cake. Next, spread thawed Cool Whip and chill. Let set overnight or all day before serving.
Mix all vegetables in a large pot. Add water to cover. Boil until cabbage is tender (about 45 minutes).
Preheat oven to 350°. Brown hamburg and onions. Add seasonings, rice and 1/2 cup cheese. Turn into a 2-quart casserole. Top with green beans and pimentos. Blend soup, mayonnaise and milk. Pour over beans. Sprinkle with remaining cheese. Bake in preheated oven 30 minutes.
Melt together butter, red hots, sugar and Karo syrup. Drizzle over popcorn. Bake at 300° for 30 minutes, stirring every 10 minutes. Pour out on wax paper. Let cool and then break apart. Yield: 24 cups.
Grease a 1 piece tube pan (Bundt). Sprinkle nuts and raisins on the bottom. Roll each dinner roll in cinnamon and place around pan. Sprinkle pudding on top. Sprinkle brown sugar on top. Melt butter and drizzle on top. Cover with a towel. Leave overnight. Bake the next morning at 350° for 30 minutes. Turn out on plate.
In large bowl, cream softened butter and sugar until fluffy. Beat in eggs, one at a time, until light and fluffy. Beat in applesauce. Sift dry ingredients and add to butter mixture; stir just enough to moisten. Spoon into 36 greased tea-size muffin cups. Bake at 425° about 15 minutes.
Mix together all ingredients except bacon. Put in loaf pan with bacon on top. Bake at 375° until done.
Set oven at 350°. Grease an 8 x 8 x 2-inch pan. Sift flour. Melt margarine, then stir in cocoa. Add sugar to beaten eggs. Add chocolate mixture; blend well. Add flour; mix well, then mix in vanilla. Spread in greased pan. Bake for 25 minutes, or until done. Cool in pan, then cut into squares.
Melt cheese in asparagus liquid. Place asparagus in casserole dish. Slice eggs and place on asparagus. Crumble crackers on top. Pour liquid over these ingredients. Place in 350° oven until hot.
Combine all ingredients and bake in glass casserole dish for 1 hour at 350°.
Boil chicken and save broth. Saute onions and peppers in sticks of margarine. Pour tomatoes in onion and pepper mixture and melt cheese in this mixture. Cook spaghetti in chicken broth. When done, combine all ingredients and cook at 350° until bubbly.
In heavy skillet, saute the chops until brown. Remove the chops and cut meat into bite size pieces. Saute the onions and rice in the butter in a large heavy skillet until the onions are golden and the grains of rice have chalky edges. Add the tomatoes, beans and reserved pork. Add chicken broth, bay leaf, rosemary and season to taste. Cover the pan and reduce heat; simmer for 30 minutes without stirring; fluff the rice with fork. Arrange the stew on a large platter and sprinkle with parsley.
Mix butter and cream cheese until well mixed. Add powdered sugar until all lumps are gone. Refrigerate. Can be served with pumpkin bread, etc.
Melt margarine in a 9 x 13-inch or 9-inch square pan; sprinkle crumbs evenly over margarine. Spread butterscotch chips, coconut, chocolate chips and nuts evenly in layers over crumb mixture. Drizzle condensed milk evenly over top of layers. Bake at 350° for 30 minutes. When cool, cut into 48 bars. Let set up before serving. If desired, two additional tablespoons butter may be added.
Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. In a large bowl, combine flour, sugar, baking soda, salt and nutmeg. Stir in chocolate morsels and walnuts. In small bowl, combine egg, buttermilk, orange juice, butter and orange peel; mix well. Add egg mixture, stirring just until flour mixture is moist. Spoon batter into pan. Bake 50 to 55 minutes at 350°. Let cool for 10 minutes.
Peel carrots. Slice and boil in salt water until tender. Do not overcook! When cool, mix with chopped onion and pepper. Make marinade of remaining ingredients. Beat well. Pour over vegetables and refrigerate. Will keep a week or longer in refrigerator.
Pour the milk into a baking dish. Add the rice and stir together. Bake at 325°, stirring it each time it gets a thin crust on top. Bake until thick. Remove from oven and add enough sugar to sweeten. Serve warm or cold.
Put salt on cucumbers, onion and pepper. Let set 1 hour; drain well. Mix remaining ingredients and pour over vegetables. Place in jars and refrigerate. Ready to eat in 10 days, but flavor improves if left longer. Can be kept for weeks. Two and a half batches of syrup makes 1 gallon of pickles.
Peel and dice potatoes and onions. Heat iron skillet over low heat after pouring in small amount of olive oil. First, slowly cook potatoes, adding them gradually to skillet, then push them aside and start adding and cooking slowly the onions. Stir constantly. Beat eggs in a bowl and after potatoes and onions are cooked soft, start adding eggs gradually - low heat, remember. When omelet is firm, sprinkle on top the parsley and bacon bits if desired. Use spatula to make sure omelet is loose at sides and underneath. Then put under broiler briefly to achieve a golden brown appearance. Remove from broiler and skillet. Slice in tiny wedges; serve hot or cold. Good for cocktail parties. In large slices, can be basis for a meal with a salad. Spaniards use this, with bread and wine, as a meal in the fields or as picnic fare.
Combine first 3 ingredients. Add confectioners sugar until right consistency (about 1 cup sifted). Cool. Cut into 2-inch squares.
Mix all except corn flakes and 1/2 of margarine. Put in a 9 x 13-inch Pyrex dish. Spread corn flakes and margarine on top. Bake at 350° for 45 minutes to 1 hour. Can be made up ahead and put in refrigerator or frozen for later. If made up ahead, wait until you are ready to bake before you put corn flake mix on top.
Cream margarine and sugar. Add eggs and beat. Heat applesauce; stir in baking soda and add to mixture. Combine flour and spices; add to mixture, along with vanilla. Bake in tiny greased muffin tins at 350° until light brown. Roll in powdered sugar.
Have ingredients at room temperature for easier blend. Mix by hand, not beating too hard. Combine all ingredients and form in a roll or mound and put in bowl lined with foil or plastic wrap for easier removal.
Sift dry ingredients together. Add Crisco to flour with pastry blender until it looks like coarse meal. Make a well in the flour and pour in the water. Stir until it can be turned out on floured board. Knead 10 times. Roll and cut out. Dip in melted oleo and put in pans. Cover with plastic wrap and refrigerate or freeze. Let rise until double. Bake at 425° for about 15 minutes.