HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, stir together cranberry sauce and barbecue sauce. Brush one side of each turkey breast with some of the sauce mixture. Place several green pepper strips crosswise on the sauced side of each turkey breast. Roll up jell-roll style from short side; secure bundles with wooden toothpicks. Place turkey bundles, seam side down, in an ungreased 8 x 8 x 1 1/2-inch baking dish. Bake, uncovered, at 375° for 25 minutes.
Cook broccoli according to directions. Saute onion and celery in margarine. Combine all ingredients together in large bowl. Pour into buttered baking dish. Bake at 350° for 1 hour.
Mix until stiff. Roll out into thin layer. Slice into 3-inch strips. Stack strips on top of each other (using flour between). Slice with sharp knife to desired width. Dry. Cook in boiling water (lightly salted) 5 minutes.
Mix first 4 ingredients all together. Melt white chocolate in microwave (1/2 to 2 minutes). Mix peanut butter with chocolate. Put first mixture on wax paper and pour white chocolate mixture over. Coat well. When dry, break all into pieces.
Boil shrimp. Peel, devein and chop then set aside. Cut each eggplant into lengthwise and remove middle. Chop and add to skillet with onion, celery, garlic and butter. Simmer, covered, until done. Tear bread and soak with eggs until completely saturated. Mix with shrimp, eggplant mixture, parsley, onion tops and crabmeat. Season to your own taste. Cover eggplant shells with water and boil 10 minutes or until tender. Stuff with shrimp mixture and bake for 20 minutes at 350°.
Spread pie filling over an 8 x 12-inch pan. Spread pineapple over pie filling, then add sugar, cake mix (dry), then melted margarine. Spread pecans evenly over top. Bake 45 minutes at 350°.
Sear roast beef in fat until brown. Pour off excess fat. Add cream of mushroom soup and dried onion soup to top of roast. Cook until tender at 325°.
Dissolve Jell-O in boiling water. Stir in strawberries and juice. Pour in greased Bundt or 9 x 13-inch pan. Chill until set. Beat cream cheese and sugar together. Fold in Cool Whip. Spread on top of set Jell-O. Top with pretzels, butter and sugar that have been mixed together.
Make hamburger into patties and put into cracker crumbs. Dip into the beaten eggs and pat in cracker crumbs again. Fry in oil until crisp.
Cook and rinse pasta. Mix oil, vinegar, sugar and garlic and mix into rinsed pasta. Add sliced onion and cucumbers; mix well. Chill and serve.
Soften cheese and chop olives and nuts. Mix together. Makes about 2 pints. Refrigerate 48 hours before using.
Preheat oven to 350°. Blend together flour and sugar. Set aside and boil the butter, Coke and cocoa. Pour over the flour and sugar and mix well. Add to the mixture buttermilk, eggs, salt, vanilla and soda; blend well. Add marshmallows. Mixture will be thin and marshmallows will float. Bake in a greased, floured pan for 30 to 40 minutes.
Dissolve baking soda in applesauce. Cream sugar, margarine and eggs together. Add applesauce mixture and flour mixture alternately to the creamed mixture. Stir in nuts and raisins last. Oil and flour an angel food pan. Pour in batter. Bake at 350° for 1 hour.
Brown ground beef. Add salt and garlic salt or powder. Add tomato sauce. Let this mixture simmer while cooking the lasagna noodles according to package instructions.
Halve squash; remove seed. Peel and cut into chunks. Cook in salted boiling water until tender (20 minutes). Drain and mash. Add remaining ingredients and beat until smooth. For variety, try 1/4 teaspoon ginger.
Combine chocolate chips, peanut butter and margarine in saucepan over low heat until all melted. Gently fold in Rice Chex until all are covered. Dump into a large bowl and pour box of sugar and shake well until all covered.
Cream shortening and 1 cup sugar. Add egg and beat well. Mix flour, baking powder, salt and nutmeg together. Add dry mixture alternately with milk to the egg mixture, blending well after each addition. Fill greased muffin pans 2/3 full. Bake in 350° oven for about 25 minutes until golden brown. Remove from pans at once and roll in melted butter, then in mixture of 1/2 cup sugar and 1 teaspoon of cinnamon. Cool on rack. Makes 12.
Mix butter with Ricotta until creamy. Add sugar gradually until well blended. Add eggs to mixture. Beat until creamy. Slowly add all dry ingredients. Mix well. Drop by teaspoons onto well-greased cookie sheet. Bake in 350° oven for 10 minutes. Cool. Sprinkle with powdered sugar and serve. Makes a lot of cookies. Great of holidays.
Cream shortening and sugar. Add egg and molasses, beating well. Mix together dry ingredients and add to preceding mixture. Mix well. Chill dough. Roll in 1-inch balls, then roll in sugar. Place on greased cookie sheet. Bake at approximately 350° for 8 to 10 minutes. Yield: 6 dozen.
Combine cabbage, peppers and onion in a large bowl. In a one quart saucepan, combine vinegar, oil, sugar, mustard, celery seed, salt and pepper. Bring to a boil over moderate heat, stirring to dissolve sugar. Boil 3 minutes. Pour hot dressing over cabbage mixture and toss well. Stand at room temperature 30 to 60 minutes, tossing occasionally. Cover and refrigerate for 1 to 2 days before serving.
Brown first 3 ingredients in a skillet. Add next 2 ingredients. In a saucepan, mix next 4 ingredients.
Melt 1 tablespoon butter in pan; add onion and cook until tender. Add to rice and cook as package directs. Meanwhile, roll livers in seasoned flour. Saute in remaining butter until brown. Combine in 1 1/2-quart casserole with livers, rice, soup and rest of the ingredients. Bake until hot and bubbly, about 30 minutes at 375°. Plain or yellow rice may be used. Cook first and then measure right amount and mix with other ingredients.
Mix cream cheese and dried beef together. Add a dash of Accent and Worcestershire sauce (to suit your own taste). Add as much green onions as liked. Form into ball and chill. Set out 1/2 hour before serving.
Stir together limeade and milk. Fold in Cool Whip. Put in freezer for 1 hour. Set out 10 minutes before serving. Garnish with lime slices or strawberries.
Toss potatoes, eggs, bacon and onions. Combine remaining ingredients. Mix until smooth. Toss with potato mixture. Chill for several hours. Makes 60 to 70 servings.
Place vegetables, beans, macaroni, celery and onions in a bowl and refrigerate. Mix sugar, flour, vinegar and water in a small saucepan. Heat and stir continuously until mixture comes to a boil. Cool and pour over vegetable mixture and mix well. Refrigerate for 24 hours.
Mix dry ingredients into ungreased 9-inch square baking pan. Makes 3 depressions. Distribute the oil among the depressions, then the vinegar and vanilla. Pour the cold water over all.
Cook over medium heat just until boiling, stirring constantly. Cool to room temperature, stirring occasionally. Fold in 1/2 cup whipping cream. Spoon into dessert dishes. Chill several hours. Makes 6 servings.
Drain the Mexicorn. Add chopped bell pepper, chopped onion, chopped tomato, small jar drained pimentos, few tablespoons mayonnaise, dash of salt and plenty of pepper. Great for picnics or anytime you want something quick.
Preheat oven to 375°. Combine first 7 ingredients. Mix well. Spread into a 8 1/2	x 4 1/2 x 2 1/2 inch loaf pan. Bake 1 hour. Drain excess drippings. Spoon chili sauce over cooked meat loaf; sprinkle with cheese. Bake an additional 15 minutes. Serves 6.
Melt butter and sugar. Cool until firm. Beat eggs until frothy. Continue beating while dropping in spoonfuls of sugar mixture. Add vanilla (very stiff batter). Bake in unbaked shell for 1 hour.
For low-fat and lower calorie, use sugar-free pudding, skim milk and light yellow cake mix.
Melt together in saucepan butter and chocolate squares. After melted, remove from heat and stir in remaining ingredients. Pour into an 8-inch pan that has been greased with butter. Cook for 20 to 25 minutes in 375° oven.
Add ingredients in order as given. Bake in a 9 x 13-inch loaf pan at 325° for 40 to 45 minutes or until a toothpick comes out clean.
Rub cottage cheese through a sieve. Add salt. Soak gelatin in cold water and dissolve over hot water. Add cheese, mix well. Add mayonnaise, pineapple and cream. Chill in ring until firm. When ready, unmold and serve with a dressing of mayonnaise, plus a little lemon juice and a little whipped cream. Use fresh fruit in center of ring.
Cook everything together except the tomato paste. Cook until vegetables are tender. Then add tomato paste (if you do not have paste, use tomato sauce or tomato puree). Bring to boil. You can put this salsa in jars and seal them.
Slice mushrooms and onion. Saute in 4 tablespoons butter until lightly browned. Remove from heat. Stir in sour cream and flour. Pour into a buttered casserole dish. Sprinkle grated Cheddar cheese and parsley on top. Bake at 350° for 25 minutes. Serve hot with crackers.
Cream sugar, oil and eggs. Add half the flour blend. Add all the chopped apples; blend. Add remaining flour and beat 2 to 3 minutes. Add chopped nuts. Bake in greased 9 x 13-inch pan at 350° for 45 minutes to 1 hour.
Prepare cake in a 9 x 13-inch pan according to package directions. Cook sugar and pineapple together until sugar has dissolved. Spread on cake.
When you stop cooking, add tomato ketchup and salt and sugar to taste. This will make 30 gallons.
Blend all ingredients together. Mix with spoon. Batter will be thick. Bake in a 9 x 13-inch greased and floured pan at 350° for 45 minutes. Cool and frost with 4x sugar (optional).
Place cheeses in small mixer bowl, let stand at room temperature until softened. Add onion and Worcestershire sauce, blend at low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl. Cover, chill at least 8 hours. Shape mixture into one large ball or small balls. Roll in pecans. Place on serving plate. Cover and chill two hours.
Combine milk, soup and pepper and pour over the beans that have been drained. Add 1/2 can of onions and pour into a 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with remaining onions and bake 5 minutes more. Serves 6.
Cut broccoli; mix broccoli, raisins, and oranges and set aside. In another bowl, mix mayonnaise, vinegar, and sugar; gently fold into the broccoli mixture. Add cashews and bacon crumbles.
Roll chicken in flour, salt and pepper. Place in skillet and just barely brown. Pour coke and barbecue sauce over chicken. Cover with lid and simmer for 20 minutes or until chicken is tender.
Mix together all ingredients. Place 6 or 8 pork chops in sauce and cook until tender. Salt to taste.
Mix all ingredients except fried onion rings and cheese together. Pour into a 9 x 13-inch buttered pan. Top with cheese, then fried onion rings. Bake at 350° for 30 to 45 minutes (depends on hot fast the hash browns thaw).
Mix all 3 ingredients together. Turn out onto floured board. Knead and roll out. Cut with biscuit cutter and place on lightly greased or nonstick baking sheet. Bake at 450° for 15 to 20 minutes or until golden brown.
Mix the first 3 ingredients together; press into a 9 x 13-inch pan. Bake for 15 to 20 minutes at 350°. Mix cream cheese, powdered sugar and Cool Whip together and spread over cool crust. Mix pudding and milk together; spread over cream cheese layer. Top with Cool Whip. Garnish with toasted coconut.
Cut chicken breasts in half and pound lightly. Mix flour, salt, pepper and parsley. Dredge chicken into seasoned flour. Heat olive oil and butter. Add chicken; saute quickly to a golden brown. Lightly sprinkle with garlic salt. Remove from heat and layer with Prosciutto and cheese slices. Sprinkle grated cheese and pour chicken stock into skillet. Bake, uncovered, for 10 minutes, until cheese is melted and lightly browned.
Put in saucepan and stir until cheese melts: onion, cream cheese, Cheddar cheese (cut in pieces) and 2 cans soup. Spray 13 x 9-inch pan with Pam. Mix together broccoli, rice and sauce. Spread in 13 x 9-inch pan. Bake in oven preheated to 400° for 30 to 40 minutes.
Mix together the first 5 ingredients. In a separate bowl, mix the remaining ingredients. Combine the 2 mixtures and mix well until smooth. Add 1 cup of nuts. Pour into three 1-pound greased coffee cans (fill cans halfway). Bake at 350° for 1 hour.
Mix together 3/4 cup sugar and cinnamon. Quarter the biscuits with kitchen shears. Dip shears in water after each cut to keep the biscuits from getting too sticky. Dip biscuits into sugar mixture and place in a greased tube pan. Do this until all biscuits are used. Melt butter or margarine and mix in 3/4 cup sugar. Pour mixture over biscuits. Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes.
Combine chicken, celery, almonds, olives and 1/2 of cheese. Blend mayonnaise, lemon juice, onion, salt and pepper. Mix all these together. Pour into greased casserole. Mix chips and remaining cheese; sprinkle on top. Bake at 375° for 30 minutes.
Combine sugar, corn	syrup,	water and salt. Cook slowly, stirring constantly, until mixture boils. Cook slowly without stirring,	to 265° (or when small amount dropped into cold water	forms very hard ball).	Beat the egg whites stiff. Gradually pour hot syrup into egg whites, beating constantly until mixture holds shape. Add	vanilla. Spoon it out on waxed paper. Makes 1 1/2 pounds.
Dip rosette iron in batter and fry in oil. Sprinkle with confectioners sugar.
Preheat oven to 350°. Lightly grease two 9 x 5 x 3-inch loaf pans or three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. In a large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in pecans and raisins. Pour into pans. Bake about 70 minutes or until inserted toothpick comes out clean.
In a saucepan combine frozen vegetables and boiling water. Bring to a boil again. Cover and simmer 5 minutes. Drain well. Melt the margarine in a saucepan. Blend in flour. Cook for 1 minute; gradually stir in milk. Simmer, stirring, until smooth and thickened. Add cheese and seasonings. Mix in vegetables and onions. Spread into buttered 1-quart casserole. Bake at 350° for 30 minutes or until bubbly.
Combine all ingredients in blender. Mix until ice is smooth. Garnish with fresh strawberry, lime and whipped cream. Serves 4.
Mix together. Roll thin, about 1/8-inch thick. Layer on waxed paper, putting waxed paper between each layer. Bake at 75° to 100° with layers stacked. Remove top layer when dry. Continue baking and removing top layer until all layers are done.
After mixing ingredients thoroughly, bake 1 hour at 300° in unbaked pie shells. Makes 2 pies.
Slice yams and lay in baking pan. Add vanilla, cinnamon, nutmeg and evaporated milk. Bake for 15 minutes at about 300°. Add marshmallows and continue to bake for 5 minutes. This is usually served hot.
Combine oil, sugar and pumpkin. Mix well. Sift together dry ingredients. Blend with pumpkin mixture. Add flavoring and nuts. Pout into 3 well greased loaf pans or 4 coffee cans. Bake at 350° for 1 hour. Delicious!
Mix salmon, margarine and eggs. Stir in crumbs. Mix soda and buttermilk; stir in until blended. Cook in loaf pan about 30 minutes.
Blend the first 3 ingredients on white plate with rubber spatula, forming a smooth paste. Add 3 to 4 drops glycerin for a creamy consistency, then add food coloring, a drop at a time. Using fingers and stroking in 1 directions, spread mixture over face.
Cook broccoli in boiling water until tender. Drain. Put in buttered 1 1/2-quart casserole. In pan, melt 1/2 cup butter. Blend in flour and cubes; stir to make smooth paste. Gradually add milk. Cook and stir until smooth. Pour sauce over broccoli. Mix in a bit. Heat 2/3 cup water and 6 tablespoons butter until melted. Pour over stuffing mix and toss to coat. Add nuts and put on top of broccoli. Bake at 350° for 30 minutes. Serves 8.
Place chicken in single layers in a 13 x 9 x 2-inch pan. Sprinkle with pepper. Combine soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken and sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until tender. Serve over noodles.
Cook grits and water together for 5 to 6 minutes. Cool slightly. Melt cheese and margarine; add to grits. Beat eggs and milk together; add salt and put in greased baking dish. Sprinkle 1 cup crushed buttered corn flakes on top and bake for 4 to 5 minutes, until knife blade comes out clean.
Fry pieces of chicken in oil until brown. Remove chicken from pot. Add onions, bell pepper, garlic and celery to oil and cook until transparent. Add other ingredients. Add water. Add seasonings (red pepper makes it piquante). Cook over medium heat until tender. Will take from 45 minutes to 1 hour. Serve with rice.
Bake cake by directions. Add sugar to taste. Punch holes in cool cake; pour coconut milk in holes in cake.
While potatoes cook, toss beef with garlic pepper and heat oil in large skillet over high heat. Add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; saute 5 minutes. Add beef; toss until heated through. Season with salt.
Brown meat and drain well. Add beans. Simmer 15 minutes. Mix salad with lettuce, cheese, onion and tomatoes. Mix together dressing and chips with salad mixture. Add meat and beans to salad mixture and toss.
In a saucepan, melt chocolate pieces and butter or margarine over low heat, stirring frequently. Cool about 10 minutes. Stir in sour cream, vanilla and salt. Gradually add powdered sugar, beating by hand until frosting is smooth. Spread frosting over cooled cake. Frosts tops of two 8 or 9-inch layers, top of one 13 x 9-inch or about 18 cupcakes.
Cook celery in boiling water about 8 minutes until crisp. Drain. Mix celery with chestnuts, soup and pimento. Turn into a 1-quart casserole. Toss bread crumbs, almonds and melted margarine together; spread over celery. Bake at 350° for 30 minutes or until hot. Serves 6 people.
Grease a 9-inch pie pan. Place ham, cheese and eggs in bottom of pan. Beat remaining ingredients until smooth. Pour into pie pan. Bake until golden brown, 30 to 35 minutes at 400°. Let stand about 5 minutes before serving.
Combine in blender. Pour into ice cube trays and freeze. To serve, put cubes in bowl and pour ginger ale or 7-Up over.
Bone and skin chicken breasts. Mix dressing with water. Place a serving mound of dressing in dish for each piece of chicken. Place a piece of chicken on top of dressing. Spoon soup over chicken. Sprinkle with paprika. Cover and microwave on High 4 minutes for 1 piece, 6 minutes for 2 pieces, 8 minutes for 3 pieces, 10 minutes for 4 pieces, 14 to 15 minutes for 6 pieces and 17 to 20 minutes for 8 pieces.
Beat soft butter/margarine, granulated sugar, brown sugar, vanilla and water until creamy. Beat in eggs. Sift flour, baking soda and salt and add. Add ground nuts. Spread in two 13 x 9-inch pans which have been greased. Sprinkle each pan with chocolate chips. Bake at 375° for 2 minutes. Run knife through dough to marbleize. Bake 15 minutes more. Cool and cut into squares.
Grease a 9 x 13-inch pan. Layer ingredients in pan in order given. Do not mix. Bake for 1 hour at 350°.
In a small bowl, combine the margarine, cream cheese and powdered sugar. In a large bowl, combine the milk and 2 pkgs. instant vanilla pudding. Add the cream cheese mixture to the pudding mixture along with the Cool Whip. Place the Cool Whip lid in the bottom of your 8 inch plastic pot, then alternate layers of "dirt" (crushed Oreos), and pudding mixture, ending with dirt. Top off with a plastic flower arrangement. Keep your Dirt Cake cool and serve with a trowel.
Bring to a boil on full power the oleo, salt, brown sugar and Karo, 2 or 3 minutes, then boil exactly 3 minutes. Remove. Stir in soda and pour over popcorn. Add peanuts, if you want to. Return to microwave for 3 minutes on High, stirring every 30 seconds. Pour out to cool.
Heat oven to 350°. Mix ingredients and pour into pie shell. Bake 50 to 60 minutes.
Drain artichokes and chop. Mix all ingredients together. Spoon into lightly greased baking dish. Bake at 350° for 15 to 20 minutes. Serve hot with assorted crackers.
In a bowl combine diced chicken and salsa. Top with shredded Cheddar and microwave until cheese is melted and chicken and salsa are warmed through. Stir until evenly mixed. Serve in warm flour tortillas. Serves approximately 4.
Peel the apples and cut in thin slices or 8ths. Spread out on a clean white cloth and place in sun a few days. Be sure to cover with a screen or very thin cloth to keep out flies. They can be dried in a hot attic, a sunny window or in the oven, very low. The slices will darken and get wrinkled when completely dry. Store in cloth bags.
Add spice to milk. Mix pudding and milk according to directions	on pudding box. Layer vanilla wafers, bananas and pudding mix in 6 cup bowl. Cool in refrigerator 2 to 3 hours before serving. May top with Cool Whip if desired. Makes 8 to 10 servings.
Mix all and bake at 350° for 30 minutes. Use 9 x 13-inch greased and floured pan.
Use a large, heavy skillet. Season meat. Get skillet very hot. Sear meat on both sides. Turn down heat to medium-low. Slice onion and lay on top of meat. Add garlic, mushrooms and all other ingredients. Cover skillet and cook over medium-low heat until meat is tender. You will love this! (Option: You can add 2 to 3 tablespoons cooking wine.)
Saute onion, green pepper and other vegetables in a large pot. Add the chili beans, tomatoes and potatoes. (If you have whole tomatoes, cut them up. If you have fresh tomatoes, remove skin, then add to the pot. Using fresh tomatoes tastes great, but chili must simmer longer.) Add bouillon and spices. Simmer until potatoes are done. Serve with grated Cheddar cheese and sour cream on top.
Mix cocoa and boiling water. Let cool. Combine dry ingredients and set aside. Cream margarine, sugar, eggs and vanilla. Alternate chocolate mixture and dry ingredients to creamed mixture. Pour into 3 (8-inch) round pans. Bake at 350° for 25 to 30 minutes. Cool and remove from pan. Use favorite frosting. Makes nice large cake.
Cover potatoes with salted water; bring to a boil. Reduce heat and cook about 15 minutes or until tender. Drain potatoes and cool slightly. Stir in butter and pepper; toss lightly.
Combine sugar, cocoa and peanut butter. Add melted margarine and mix quickly and well with hands. Pat into greased 13 x 9-inch pan, lined with foil and greased. Spread evenly with hands. Let cool. Cut no bigger than bite-size pieces, because candy is rich.
Cream butter and sugar; add flavoring. Add egg; mix well. Add potato flakes and Bisquick. Mix well; put in refrigerator and chill. Drop by rounded teaspoonfuls on a cookie sheet. Bake at 350° for 12 minutes.
Place one marshmallow in the hole of each donut. Push end of toasting stick through side of donut, into marshmallow and through other side of donut. Hold over hot coals until marshmallow is melted. Use care when removing from toasting stick; melted sugar is very hot.
In iron skillet brown potatoes in a little oil. Add kielbasa, onion, parsley, garlic and Italian seasoning. Add green beans. Cover and simmer for 20 to 30 minutes.
Combine all ingredients except 3 wieners in blender and mix. Cut the wieners into thin slices and put into other mixture.
Filling: Cook pudding mix according to directions on package, using the 1 1/2 cups milk. Remove from heat. Cover with plastic wrap to help keep a skin from forming. Refrigerate until cool, then stir in bananas.
Beat eggs well. Add sugar, melted butter, syrup, salt and vanilla. Spread pecans in pie shell. Pour in egg mixture and bake at 350° for 50 to 60 minutes or until filling is firm. Nuts will rise to the top of pie and form a crusty layer.
In a large bowl, combine the sugar, flour and corn meal by tossing lightly with a fork. Add the eggs, lemon juice and rind. Add milk and melted butter. Beat until smooth. Pour into unbaked pie shell. Bake 35 to 45 minutes at 375° or until top is golden brown and center is firm. Delicious served warm.
Combine sugar and oil. Add eggs; mix well. Combine spices, baking soda, salt and flour. Add to above mixture. Add vanilla, bananas and nuts; mix well. Flour and grease 3 loaf pans (1 pound). Bake at 350° for one hour.
Mix first 5 ingredients in a bowl. Mix last 5 ingredients together. Pour over bean mixture and marinate a few hours or overnight.