HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place lettuce on plates. Make a pile of crab meat on top. Sprinkle with egg yolk and top with dressing.
Cream eggs and sugar. Blend in milk, salad oil, poppy seed and vanilla. Sift dry ingredients; add gradually to batter mixture, mixing thoroughly. Pour into 2 large greased loaf pans or 5 small loaf pans. Bake at 325° for 1 hour for large loaves or 45 minutes for small loaves.
Heat oven to 375°. Combine Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop by spoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies, cookies will appear moist (do not overbake) or 11 to 13 minutes for crisp cookies.
Heat oven to 350°. In large skillet, saute zucchini and carrots in margarine until crisp-tender, about 3 to 4 minutes. Sprinkle flour over vegetables; toss lightly to coat and cook 1 minute over medium heat. Add whipping cream; cook 1 minute, stirring constantly. Mixture will be thick. Add scallops, 2 tablespoons Parmesan cheese, salt and pepper. Cook over medium heat until mixture comes to a boil. Remove from heat; stir in wine.
Mix together cornstarch, sugar and Jell-O; add water. Cook until thick. Cool until very thick. Mix in peaches. Pour into pie crust and pile higher. Top with Cool Whip. Refrigerate.
Mix milk and instant pudding with mixer on slowest speed. Fold sour cream and 1/4 of the Cool Whip into the pudding mixture. Do this with a large mixing spoon. Layer the bottom and sides of bowl with vanilla wafers. Add sliced bananas on top of wafers, then a layer of pudding mixture. Repeat until all is used. Add remainder of Cool Whip to top, starting in the center and smooth to edge. Refrigerate for 2 hours.
Chill all ingredients well. Add ginger ale a few minutes before serving. Float a few strawberries in punch or make an ice ring with strawberries.
Brown ground beef and onion together in skillet; drain. Add remaining ingredients. Simmer until veggies are cooked. Serve on buns with a slice of Mozzarella cheese.
Cream butter and sugar; beat in flour and cornmeal. Add eggs, milk, vanilla and lemon juice. Bake at 350° for 55 to 60 minutes.
In medium saucepan, combine cream of mushroom soup, asparagus, milk and cream. Heat just to boiling. Add crabmeat. Heat thoroughly. Remove from heat. Stir in sherry. Stir in butter, dash of hot sauce and Old Bay seasoning. Serve sprinkled with paprika and chopped parsley.
Heat oven to 350°. Cook macaroni as directed. Cook and stir ground meat until browned; drain. In ungreased 2-quart casserole, mix macaroni, beef and remaining ingredients, except potato chips. Cover and bake 40 minutes; sprinkle top with chips and bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
In large bowl stir ingredients together in order given. Cover and refrigerate dough at least 12 hours, then place on lightly floured board. Let rise 2 hours. Roll out and cut. Preheat oven to 375°. Makes 36 rolls.
Put sugars, shortening, sour cream, eggs, soda, baking powder, salt and vanilla into large mixing bowl. Mix well, using a pastry blender. Add flour, coconut and oatmeal, mixing well as before. Push through a cookie press, using the 3/4-inch tube. Cut dough into 2-inch logs. Roll in a mixture of cinnamon and sugar. Put on ungreased cookie sheets and bake at 375° for 8 to 10 minutes.
Crush Oreos and reserve 1/4 cup for later. Melt 1 stick margarine and mix with Oreos. Spread on bottom of 9 x 13-inch pan. Slice 1/2 gallon of any flavor ice cream and place over the cookie crumbs. Spread 1 can of prepared frosting over ice cream layer. (You can soften this in microwave or in bowl of hot water to spread easier.)
Cut steak in 1-inch cubes; season with salt and pepper. Place in a shallow baking dish, which has been well-greased. Spread beef cubes apart so that batter will form between them. Make a batter of remaining ingredients and pour over cubes, allowing some to leave their "heads" out. Bake in a hot oven at 400° to 450° for 30 to 40 minutes.
Heat oil in a Dutch oven. Brown roast on all sides. Add the bay leaf, salt, pepper and thyme leaves. Cover and cook over low heat for 3 hours. Will make its own juices. After 3 hours, add your potatoes, carrots and onions and continue to cook over low heat for another hour.
Place each piece of chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine bread crumbs and next 5 ingredients. Dip chicken in eggs and dredge in bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Add chicken and cook 3 to 4 minutes on each side or until golden brown, adding extra oil if necessary. Drain on paper towels. Yields 6 servings.
Combine all ingredients except nuts and shortening in a mixing bowl. Beat 4 minutes with an electric mixer. Stir in nuts. Spread batter in a greased 9-inch pie pan. Bake at 325° for 35 to 40 minutes. Cut into wedges and serve with ice cream and chocolate syrup.
Saute onion, celery, bell pepper and garlic in butter. Mix with other ingredients. Shape into patties. Crush crackers and dip patties in crumbs. May fry in hot oil or bake in 400° oven.
Peel potatoes; cook as for mashed potatoes. Mash and add cream cheese, sour cream, salt, pepper and garlic powder. Beat with mixer on high until creamy. Stir in chives; spoon into a lightly greased baking dish. Sprinkle with paprika; dot with butter. Bake in a 350° oven until hot and bubbly.
In large bowl, combine first 5 ingredients. Pat mixture on a cookie sheet. Refrigerate overnight. Cut into 6 squares. Roll each square in flour and brown in large skillet coated with vegetable cooking spray. Place in 9 x 13-inch baking pan; cover with mushroom soup. Bake 40 to 50 minutes at 350°.
Preheat oven and cookie sheet to 425°. Pour the apple pie filling into the unbaked pie shell. Combine the pumpkin, molasses and melted margarine; blend well. Combine milk and eggs; stir into the pumpkin mixture. Pour over the apple pie filling. Put the pie on the preheated cookie sheet in the oven. To keep from spilling, add the last of the pumpkin mixture after the pie be full of brim. Bake at 425° for 45 minutes and top with whipped cream.
Place twinkies in a 13 X 9 dish and pour pineapple, including juice, over twinkies. Slice a layer of bananas over the pineapple. Mix the instant pudding and pour over bananas. Top with cool whip. You can add nuts and cherries.
Brown beef (leave in large chunks), onion, mushrooms, garlic, salt and pepper. Add defrosted spinach to beef mixture. Mix soup, sour cream and cooked rice or pasta together; add to hamburger mixture. Put entire mixture in casserole dish. Layer Jack cheese on top. Bake 40 minutes at 350°, until hot and cheese is melted. Enjoy!
Beat eggs just to mix (a good foam). Gradually add sugar, salt and vanilla. Add scalded milk last. (Do not let milk boil.) Pour into a deep pie pan and sprinkle with nutmeg. Bake 5 minutes at 450°. Reduce heat to 400° and bake 25 minutes (until set).
Dissolve Jell-O in half of the water required. Use the juice from pineapple and cherries for the rest. Pour half the Jell-O into mold and let it set until firm. Add the other ingredients and rest of Jell-O. Let it set until firm. Serve as desired.
Place chicken and veggies in 4-quart casserole dish. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon, Mrs. Dash and water. Sprinkle with dill. Cover tightly and bake at 350° for 2 hours. Stir after 1 hour. The flavor continues to develop as the casserole stands. Serves 6.
Preheat oven to 300°. Prepare Chocolate Crumb Crust.
Grease pan or casserole dish. Mix ingredients. Save some grated cheese for top. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix in order given. Put in refrigerator overnight. Roll very thin. Bake at 400° for 10 minutes or until cookies are lightly browned.
Blend all ingredients. Beat 4 minutes. Pour into 2 (9 x 5 x 3-inch) greased loaf pans. Bake at 350° for 50 minutes. Cool in pan 10 minutes, then turn out on wire rack.
Thaw bread dough according to directions. Don't worry about allowing to rise. Grease countertop. Flatten dough into a 9 x 12-inch rectangle. Dot pepperoni and cover area. Add mushrooms and cheese. Begin at short end and roll, flattening out as you roll. Pinch off ends. Bake on greased sheet 30 minutes at 350°. Allow to cool and slice into finger size pieces.
Bake cake mix according to box directions for a 13 x 9 pan. Remove cake from oven and poke holes in cake with the end of a wooden spoon while cake is still hot. Pour caramel syrup over cake. Top with crushed pecans and sweetened milk onto cake making sure filling gets in holes. Let cool. Top with Cool Whip and crushed Skor bars sprinkled over Cool Whip. Keep refrigerated.
Put sugar, Karo and water in pan; bring to boil. Add peanuts and coloring. Cook to hard ball stage. Remove from fire. Add vanilla, salt and margarine. Beat until creamy. Pour into 4 buttered pans. Let cool 1 hour.
Cook carrots until tender. Do not overcook. Drain and cool in ice water. Add onion and pepper. For dressing, mix tomato soup, salt oil, vinegar, Worcestershire sauce, mustard and salt. Blend and beat well the dressing ingredients. Pour over carrots, onion and peppers. Mix and marinate for one day. Keeps well in refrigerator.
Cream together oleo and sugar. Add eggs and mix well. Add prunes. Add sour milk with dry ingredients. Bake in large cake pan at 350° for 25 to 30 minutes. Very good and moist. May use caramel frosting or cream cheese frosting.
Preheat oven to 350°. Grease Bundt pan. In large bowl, mix sugar and margarine until fluffy, about 10 minutes. Add flour and remaining ingredients. Mix well on medium speed. Be sure to scrape bowl while mixing, but please stop mixer before you do this. Pour into pan and bake for 50 to 55 minutes.
Mix jello with 2 cups of hot water. Mix with sugar. Let stand. Grind cranberries and fix fruit.
Blend first 8 ingredients in blender. Cut romaine lettuce into bite-sized pieces. Add croutons! Add dressing at time of serving (too soon, too soggy).
In a large pot with cover, brown meat on all sides in oil. Add onion, garlic and bay leaves while lamb is browning. Add water, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 2 hours. Add carrots and potatoes; simmer 30 minutes longer. Add green beans; continue to simmer while preparing to thicken gravy. Blend flour and cold water; pour slowly into stew, stirring constantly to prevent lumps. Simmer 5 to 10 minutes longer, if needed, to achieve desired consistency. Serves 6.
Mix all ingredients together. Add salt and pepper to taste. Put in greased 1 1/2-quart casserole. Dot with butter. Bake at 350° for 45 minutes.
Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Add butter and remove from heat. Cool and drain, reserving liquid in a large mixing bowl. Set liquid and raisins aside.
Grind cranberries. Add sugar and marshmallows. Leave in refrigerator overnight. Before serving, add apples, celery and walnuts. Toss with sour cream and serve.
Cook rope of sausage; when done, cut in 4 pieces the size of sub rolls. Put sausage in roll; spoon spaghetti sauce over sausage and cover with pizza sauce. Lightly sprinkle oregano over cheese and bake in 350° oven until cheese melts.
In a large cruet or bottle, combine first 6 ingredients, then shake. Add catsup and vinegar. Shake vigorously, then add oil and shake vigorously. Chill before using.
Unroll croissant rolls on a cookie sheet. Bake at 400° for 10 to 13 minutes, until light and brown. Cool.
Cream peanut butter, butter, and vanilla. Gradually add sugar and syrup or honey. Add eggs one at a time. Add flour and soda. Drop by spoonfuls on ungreased cookie sheet. Flatten slightly with fork dipped in sugar to make crosshatching. Bake at 375° for 10 - 12 minutes.
Cream butter, sugar and vanilla together. Add eggs and blend well. Sift and add flour, baking powder, baking soda, salt and milk. Mix well.
Cut each biscuit into four pieces. Place on baking sheet pan. Melt cheese and margarine together. Pour over biscuits. Bake as if you were baking biscuits. Makes 40 biscuits. Serve hot.
Beat the egg yolks until light, then beat in sugar until the mixture is thick. Stir in milk and rum. Chill for 3 hours, then pour into a punch bowl and fold in stiffly whipped cream. Chill for 1 hour, then dust with nutmeg before serving. Serves 24.
Mix the cream cheese, Cool-Whip, milk, and lemon juice until very creamy. Split mixture into the two pie shells and chill if not still somewhat firm. Once filling is firm, pour your favorite fruit topping over them and chill again before serving. One can will cover both pies.
Put first 5 ingredients in saucepan. Bring to boil until vegetables are tender. Drain, reserving broth. In 2-quart saucepan, melt margarine. Sprinkle in flour to make sauce. Add salt and pepper. Stir in milk until smooth. Add cheeses, stirring until smooth. Pour vegetable broth back in sauce, stirring. Add vegetables. Allow time for flavors to blend. Serve.
Mix sugar, salt, corn syrup, melted butter, vanilla and pecans. Mix slightly beaten eggs. Pour into pie shell. Bake 50 minutes to 1 hour in oven at 350° until knife inserted in center of filling comes out clean. Cool. Pie is set more for cutting when cool.
Brown meat and onion; drain. Add next 4 seasonings. Add next 6 cans of ingredients. Simmer.
Cream sugar and oil.	Add well beaten eggs; add vinegar. Add flour, soda,	salt and cocoa, then food coloring. Add milk last. Bake at 350° until done. Makes 3 layers.
Mix together and let stand 15 minutes. Fill unbaked crust and dot with 2 tablespoons oleo. Put on top crust. Bake at 400° for 50 minutes.
In a large skillet, saute garlic in olive oil and add the onions and peppers. Cook for 2-3 minutes. Add cumin, chili powder and add juice from the tomatoes. Simmer over low heat.
Cook ravioli according to package directions; drain and keep warm. In medium skillet, heat oil. Saute onion and garlic for 1 to 2 minutes. Add carrots; saute for 5 minutes or until crisp-tender. Add mushrooms and zucchini; saute for 2 minutes. Stir in tomato sauce, lemon juice, basil, oregano, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring occasionally. Serve over ravioli. Sprinkle with Parmesan cheese.
Mix ingredients well. Bake until golden brown. This bread is good for people with stomach trouble.
Preheat oven to 350°. Pour peaches in bottom of 9 x 13-inch pan. Sprinkle cake mix on top of peaches. Place pats of margarine on top of cake mix. Bake for 1 1/2 hours.
Beat egg whites with 1/8 teaspoon salt until foamy; add cream of tartar. Continue beating, adding 1 cup sugar gradually until very stiff. Spread a 1-inch layer in bottom of a greased 9-inch pie pan. Pile remaining egg whites evenly around the sides of pan. Bake very slowly (250°) for 1 hour. Cool.
Combine all ingredients in Dutch oven. Bring to boil. Cover and simmer for 45 minutes or until peas are tender, stirring occasionally.
Drain beans; lightly stir in soup, half of onions and black pepper. Put into casserole and heat in 350° oven for 25 minutes. Sprinkle remaining onions over top and return to oven for 10 minutes. Can use onion rings and put buttered bread crumbs on top.
Cook sliced carrots in salted water until tender; drain. Beat with an electric mixer until smooth. Add butter and blend well. Add the eggs, sugar, flour, baking powder and vanilla. Beat well and pour into a 1-quart casserole. Bake at 350° for 45 minutes. Serve warm. Need to double to serve 8.
For Jar: Combine flour, soda and powder. In 1 quart wide-mouth jar, layer drink mix, sugar, vanilla chips and flour. Mix pressing each layer firmly. Attach recipe card with baking instructions.
In a large bowl pour milk over bread crumbs. Add ground beef, salt, pepper, carrot, onion and eggs. Mix thoroughly. Pack in 2-quart loaf baking dish. Mix catsup, brown sugar, honey and mustard; spread mixture on meat loaf. Bake at 325° for 1 1/2 hours.
Mix eggs, pumpkin, vegetable oil and water. Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins, and nuts. Pour batter into 3 buttered pans and bake at 350 degrees for 1 hour and 15 minutes.
Blend all ingredients and beat 2 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan. Bake in 350° preheated oven for 50 to 60 minutes until center springs back at light touch. Cool right side up for about 25 minutes. Remove from pan.
Thaw and drain spinach and set aside. Mix cottage cheese, eggs, salt, pepper and nutmeg. Fold in spinach. Place in a greased 8-inch pie pan and sprinkle with Parmesan cheese and paprika. Bake at 350° for 25 minutes.
Combine pasta and vegetables; toss well. Mix Italian dressing and Good Seasons powder together. Pour over pasta/vegetable mix. Sprinkle cheese over salad. Toss well and chill.
Saute onion and chilies in butter and flour. Add tomato juice and cheese chunks, then add half and half cream. When cheese is melted, add chicken. Pour over chips. Cook at 350° for 30 minutes.
Preheat oven to 350°. Beat Crisco and sugar until fluffy. Beat in egg and vanilla. Add combined oats, flour and salt. Mix well. Form 1 inch balls and roll in nuts. Place 2 inches apart on ungreased cookie sheet. Press centers with thumb and fill with preserves. Bake for 12 to 15 minutes or until golden brown. Cool completely. Yields 4 1/2 dozen.
Cook cauliflower, leaving whole. Drain well. Place in a shallow pan (or ovenproof serving bowl) and frost with mixture of mayonnaise and mustard. Sprinkle on the cheese. Bake at 350° until cheese melts. Serves 6.
Wash and cut rhubarb into small pieces. Do not peel. Place in a large kettle and add enough water so you can see it through rhubarb pieces but do not cover rhubarb. Cook until mushy. Strain through cheesecloth. Measure juice: Add 1 1/2 cups sugar and 1 1/2 cups pineapple juice per quart of rhubarb juice. Reheat, bringing to boiling point. Pour into sterilized jars and seal. Chill before serving.
Mix all ingredients. Bake in 4 small layers at 325°. Ice when cool.
Beat first 5 ingredients until smooth. Cover; let stand in a warm place 15 minutes. Scald milk, then cool to warm. Add milk, 2 tablespoons sugar, 2 teaspoons salt, 2 cups flour and 3 tablespoons shortening to yeast mixture. Beat 2 minutes with a mixer. Gradually stir in about 3 1/2 cups flour to make a very stiff dough. Roll out dough on a floured surface to 1/2 inch thickness; fold in half. Roll and fold 4 more times. Divide in half. Cover with bowl; let rest 10 minutes.
Cream butter or margarine and sugar; add flour, soda and salt; mix well. Stir in oats. Press half of mixture in 9 x 9-inch pan. Spread with your favorite jam. Place remaining dough on top and bake at 375° for 25 minutes. Cool and cut into bars.
Cook celery about 8 minutes in slightly salted water. Slice water chestnuts. Mix all together in 1 quart casserole. Toss 1/2 cup soft bread crumbs with 1/4 cup chopped almonds and 2 tablespoons of butter. Sprinkle crumbs over top and bake at 350° for 25 minutes.
Put chicken in a 9 x 9-inch pan. Mix soup and sour cream; pour over chicken. Bake for 1 hour at 350°. Crush crackers; mix with butter and sprinkle over top. Sprinkle with poppy seed. Serve over rice.
Cover chicken with 4 cups water; bring to a boil. Cook covered for 1 hour or until tender. Cook chicken; remove meat from bones, reserving broth and cut into bite-size pieces. Dice bacon and cook in kettle. Remove bacon. Add beef, cut into 3/4-inch cubes, and onion; brown in fat remaining in kettle. Add bacon, chicken broth, salt, paprika and tomatoes. Bring to a boil. Cover and simmer for 1 1/2 hours. Add remaining vegetables and chicken and simmer for about 30 minutes longer. Season to taste and thicken slightly with flour and water paste.
Soften cream cheese. Bring water to a boil and add to gelatin. Stir until dissolved. Add milk to pudding mix and blend. Add dissolved gelatin to cream cheese and pudding mix. Beat with mixer until well blended. Pour into prepared graham cracker pie crust. Put light Cool Whip on top when pie is set.
Sift flour, sugar, baking soda and salt together. Cut in shortening and peanut butter with pastry blender. Stir in syrup and milk. Shape into logs; chill overnight. Cut 1/4-inch pieces of dough. Place on cookie sheet. Bake at 350° for 15 minutes.
Heat marshmallows and milk over medium heat stirring constantly, just until marshmallows are melted. Refrigerate until thickened. Stir in liqueurs. Beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream; fold in food color. Pour into crust. Sprinkle with grated semi-sweet chocolate if desired. Refrigerate until set; at least 3 hours.
Spread cherry pie filling in 13 x 9-inch greased cake pan. Pour crushed pineapple over pie filling. Over this, add cake mix. Sprinkle pecans on top of cake mix, then add oleo, thinly sliced, to cover top completely. Bake for 1 hour at 350°. Serve with Cool Whip.
Tear 1 layer of cake in hunks and put in bottom of pan or bowl. Pour 1 instant vanilla pudding over cake hunks. Spread 1 can pineapple (juice and all) over pudding. Pour 1 can pie filling over pineapple. Spread 1 container Cool Whip over pie filling. Sprinkle pecans over pie filling. Sprinkle coconut over pecans. Repeat all steps.
Preheat oven to 400°. Spray 10-inch pan. Cook meat and onions; stir in seasoning mix, cook to blend. Spread in pie pan. Beat milk, Bisquick and eggs until smooth. Pour over meat mixture. Bake 25 minutes, then top with tomatoes and cheese. Bake 8 to 10 minutes, until knife inserted comes out clean. Top with lettuce and tomatoes, if desired.
Add boiling water to jello. Stir until dissolved. Add cold water and juices. Add ginger ale just before serving.
Cook water and cocoa until thick. Add shortening and sugar; mix well. Cool and add eggs and vanilla. Sift together the dry ingredients and add alternately with sour milk. Bake at 350° for 25 minutes.
Using a good sharp knife, cut the roll of paper towels in half. Remove the cardboard center and place half roll of paper towels in Rubbermaid container. Mix together water, shampoo and oil; pour over the towels. Cover with lid and let set about 24 hours so that liquid mixture can penetrate through. These are wonderful to keep in the car for cleaning up dirty faces and hands after meals on the go.
Mix flour, sugar, baking powder and salt; add eggs and margarine. Mix; add chocolate syrup and vanilla. Mix all well. Bake in a 9 x 13-inch pan at 350° for 30 to 40 minutes.
Boil crushed pineapple in juice. Empty into cool bowl. Add Jell-O and cool to room temperature. Add buttermilk and Cool Whip. Stir and refrigerate.
Cook stew beef in pressure cooker for 30 minutes. In one pan, cook potatoes, cabbage, onion and celery. In a large stock pot, empty both cans of tomatoes. Cut up the tomatoes. Add all the other	canned	goods and simmer. Cut up jalapeno peppers and add to vegetables. Add potato mixture when done. When stew beef is	done, separate meat from fat. Add meat to vegetables.	Also add juice	in which meat was cooked to add flavor. Salt and pepper to taste.
Stew chicken and bone. Line baking dish with part of chips. Add chicken, onion, pepper and cheese. Sprinkle with garlic salt. Mix soups and Ro-Tel tomatoes. Pour over all. Bake for 1 hour at 350°.
Place raisins and dried fruit in small saucepan. Cover with water and bring to rolling boil for 3 minutes. Remove from heat and let cool for 3 minutes. Beat in oil, add eggs, one at a time, beating well after each addition. Beat in sugar substitute and vanilla.
Preheat oven to 350°. Mix ingredients. Bake until bubbly, about 30 minutes.
Combine all ingredients as listed in a large mixing bowl, folding together until blended. Spoon into a decorative serving bowl. Chill 30 minutes. Makes 12 to 14 servings.