HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a glass container with a lid. This salsa keeps well indefinitely stored in the refrigerator. If salsa thickens, add V-8 juice or tomato juice.
Separate the rice with a fork. Add a tablespoon or two of water if necessary to moisten and separate; set aside. Heat the oil in a frypan. Add the lightly beaten egg whites, ham and peas and cook on medium heat for 1 minute. Add the rice and stir to combine the ingredients. Add the scallions, soy sauce and pepper and cook for 1 minute. Yield: Makes 8 (1/3 cup) servings.
Combine peaches, water, sugar and lemon juice in a 3-quart saucepan with tight-fitting lid. Bring peach mixture to boil; boil 2 to 3 minutes. While peaches are boiling, combine pancake mix, brown sugar, nutmeg, milk and margarine. Stir only until mixed. Remove peach mixture from heat. Drop dumpling batter by rounded teaspoons onto hot peach mixture. Cover pan and return to heat. Cook over medium heat for 15 minutes. Do not lift lid! Serve warm with vanilla ice cream.
Dissolve yeast in warm water. Add tomatoes, sugar, oil, salt and spices. Add flour a little at a time, beating with wooden spoon. Knead on floured board for 6 minutes. Put in greased pan and cover with plastic wrap for 1 1/2 hours or until doubled. Punch down. Shape into loaf and put in greased pans. Cover and let raise 30 to 40 minutes in warm place. Mix egg with water and brush on top. Bake 2 loaves at 400° for 15 minutes, then 350° for 25 minutes.
Lightly cook onion and bell pepper in margarine. Mix mushrooms, pimentos, Carnation milk, eggs and cream of chicken soup. Mix well. Cook pie shell (9-inch) for 10 minutes in a preheated oven at 400°. Reduce oven temperature at 350°. Put cheese in the bottom of pie shell, then add all ingredients on top of cheese. Cook for 45 minutes.
Prepare 2 servings according to package directions. Stir in remaining ingredients. Spoon into 2 foil baking shells. Sprinkle with paprika. Bake at 350° about 20 minutes or until heated.
Shred cabbage and carrots. Mix sugar, vinegar, celery salt, egg and margarine and cook over low heat until thick. Let cool. Add salad dressing. Pour mixture over cabbage and refrigerate.
Combine first 5 ingredients. Dip each breast in milk and dredge and pat in bread crumb mixture. Arrange in a lightly greased 9x9 inch baking dish.Combine melted butter, garlic, and lemon juice. Drizzle over chicken. Sprinkle with paprika. Bake at 325 degrees for about 30 or 40 minutes or until tender. Yield: 4 servings.
Beat together in a medium mixing bowl the milk, mayonnaise, sugar and flour. If needed, add enough flour so that dough can be dropped from a spoon and hold its shape. Streak dough with powdered cheese food. Drop dough by spoonfuls onto greased baking sheet into 10 equal mounds. Spray tops with Pam cooking spray; dust each with garlic salt, plus a little more powdered grated cheese food. Bake at 350° for 25 to 30 minutes, or until golden brown. Makes 10 buns.
Drain and chill pear halves, reserving 1/4 cup syrup. Combine chicken, celery, green onions, almonds, and pineapple. Blend mayonnaise with reserved pear syrup, parsley, salt, and ginger. Toss gently with chicken mixture. Chill. Arrange pear halves on each of 4 lettuce lined salad plates. Spoon chicken salad over pears.
Cook hamburger meat and seasonings in skillet. Peel potatoes and slice potato chip size. Slice onion.	Boil until tender. While meat is cooking, prepare potatoes and onion in microwave until tender. Layer in casserole dish:	hamburger, potatoes, onion and mushroom soup.	Continue until ingredients prepared are gone. If desired may add cheese on top (optional). Bake 30 minutes in 350° to 400° oven. Serves 4 to 5 people.
Combine all ingredients in saucepan. Cover and simmer for about 10 minutes.
Combine all ingredients, except cracker crumbs. Pour into a lightly greased 9 x 13-inch casserole. Top with bread crumbs. Bake in a 325° oven for 30 minutes.
Preheat oven to 375°. Fully cook sausage. Drain very well. Combine sausage, onion, cheese, flour and parsley flakes. Mix well. Spread in an unbaked pie crust. Beat together eggs and evaporated milk. Slowly pour over sausage mixture. Bake on preheated cookie sheet 35 to 40 minutes or until filling is set.
Mix eggs, buttermilk and sugar together and let stand for 10 minutes. Combine flour, soda, salt and baking powder. Add to egg mixture and let stand 20 minutes. Place in well-greased bread pans (7 1/4 x 3 1/2-inch). Makes 3 loaves. Bake at 325° for 1 hour.
Mix all together about 5 minutes. Preheat oven at 350°. Bake for 1 hour.
Beat cream cheese and butter until fluffy. Add flavoring and sugar. Add eggs, one at a time. Add salt and flour; stir gently. Spoon batter into pan which has been greased and floured. Bake at 325° for 1 1/2 hours.
Saute olives, tomatoes, basil and mushrooms in butter. Add cheeses and warm, not cook. Pour over cooked linguini.
Cook to boiling the sugar and light corn syrup. Remove from heat. Add peanut butter and vanilla. Pour over popped popcorn, stirring to coat.
Stir in the first 4 ingredients and set aside. In a large bowl with a mixer at medium speed, beat Crisco and peanut butter until smooth. Beat in sugars until blended; then eggs and vanilla. Add flour mixture and beat until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Flatten them with a fork. Bake at 350° for 10 minutes or until golden brown.
Cook onions very slowly in 2 tablespoons oil until golden. Remove to warm platter. Increase heat. Add remaining oil and quickly brown steaks. Sprinkle with salt and pepper. Arrange on a hot platter. Stir flour into drippings and add water. Stir constantly until gravy boils. Serve onions and gravy over steaks. Makes 4 servings.
Cream the butter and sugar. Add milk. Add flour, baking powder and salt. Beat well. Add eggs and vanilla. The more you beat, the better the cake. Grease and flour a tube pan. Pour batter into pan and bake in a 350° oven for 1 1/4 hours.
Cream together the sugar and shortening in a bowl. Add the rest of the ingredients and combine thoroughly. Pour into a 10 x 16-inch jelly roll pan.
Mix all ingredients in large bowl. Drop by spoonfuls into deep fryer and cook until golden brown.
In a medium size bowl, mix eggs, flour, milk and salt. Melt butter in bottom of pie pan. Pour batter into pie pan. Place pie pan in Dutch oven; cook for 15 minutes. (Batter will rise and spread out over edges of pie pan.) Serve hot with a variety of toppings, such as butter, syrup, powdered sugar, fresh berries or sliced bananas.
Cream shortening; add sugar. Add beaten egg and applesauce. Add flour sifted with dry ingredients. Add raisins and nuts. Bake at 350° for 12 to 15 minutes.
In bowl, dump sugar and flour. In boiler, mix cocoa, margarine, oil and water. Bring to a boil. Pour over sugar and flour. Stir in remaining ingredients. Mix by hand. Pour into 9 x 13-inch pan. Bake 25 minutes at 350°.
Unroll crescent roll dough. Seal perforations to form 2 rectangles from each package; pat into an 8 x 4-inch rectangle.
Preheat oven to 350°. Steam cauliflower and broccoli 6 minutes or until tender. Place cauliflower and broccoli into a greased casserole. Combine soup, sour cream, milk and pepper. Pour over cauliflower and broccoli. Combine bread crumbs and butter. Sprinkle over vegetables. Bake, uncovered, for 20 minutes.
In a large bowl combine first 5 ingredients. Chill well. In a small bowl blend together the last 3 ingredients. Add this to coat all ingredients. Chill. Serve in an attractive serving dish, garnished with extra oranges if desired. Serves 6.
Layer ingredients as follows: 1/2 lettuce, water chestnuts, chopped celery, frozen peas (thawed) and 1/2 cheese. Spread with mayonnaise like you are icing a cake. Add remaining lettuce, mayonnaise, cheese, sliced boiled eggs, bacon bits and tomatoes or pepper.
Whip lemonade and Cool Whip together; pour into pie shell. Refrigerate for 2 hours before serving.
Combine potatoes and sausage. Add onion, eggs, parsley, salt and pepper. Mix well. Shape into 8 patties. Coat with bread crumbs. Cook in shortening over low heat for 10 minutes. Turn and cook 10 to 15 minutes.
Cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas.
Mix thoroughly the Shredded Wheat, butter and sugar. Press mixture firmly in an even layer against sides and bottom of a lightly greased 9-inch pie pan. Bake in a hot oven at 400° for 10 minutes. Cool and fill with lemon meringue filling.
Mix ingredients together. Pour into a 2-quart baking dish. Top with Cheez Whiz. Bake in preheated oven at 350° for 45 minutes. Cover dish to keep cheese from getting too brown. Serves 6.
Put chicken in a bag.	Combine teriyaki sauce, ginger root and garlic in small bowl,	pour over chicken and shake. Marinate 2	to 4 hours. Remove chicken and discard mix. Combine chicken broth, soy	sauce and cornstarch in bowl, set aside. Using wok or skillet, add half tablespoon oil and heat to medium-high heat. Cook chicken until tender, take out and drain on paper towel. Wipe wok clean and start fresh. Add 1 teaspoon oil and heat to medium, add broccoli, cook 2 minutes until tender. Add peppers and	onions and cook until crisp. Take out and set aside. Add to wok broth mixture. Stir and cook until it thickens a little, then add chicken and vegetables. Cook and stir until well heated and serve over rice. Serves five.
Combine all ingredients; blend well. Bake in 400° oven for 20 minutes. Lower heat to 350° and continue baking for 40 minutes. Check by putting knife in center of pie. It is done if it comes out clean.
Put meat in a 2 quart pot and bring to a boil. After it boils, wash the meat. Then put it back in pot with water and let cook thoroughly. When it is done, chop it up very fine. Set meat aside.
Mix the first 4 dry ingredients together; set aside. Whisk oil, buttermilk and eggs until well blended. Add sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes until toothpick comes out clean.
Mix 1 cup sugar, flour and salt in saucepan. Add milk. Beat egg yolks. Cook over medium heat until thick. Add vanilla and butter or oleo. Pour into baked 9-inch pie shell. Beat egg whites until stiff; add 6 tablespoons sugar. Spread on pie; bake until brown in a 350° oven.
Combine all ingredients except beets in saucepan. Bring to a boil over medium heat. Add beets. Cover saucepan and simmer 10 minutes. Pour into jar and refrigerate at least 6 hours.
Combine cream cheese, sour cream, egg yolks, water and salt; mix well. Add flour; mix well. Knead until smooth. Roll out thin on lightly floured surface. Cut in circles (soup can works well as a cutter). Place 1 teaspoon filling in center of each circle. Dampen edges of dough and fold over filling. Drop in boiling chicken broth; cook for 5 to 10 minutes. Remove from broth. Melt butter in skillet and saute onions until soft. Place pierogi on platter and spoon onions and butter over.
Brown ground beef, onion and salt in a skillet. Add the tomato sauce and black olives. Remove from heat. In separate bowl, mix the sour cream, cottage cheese and chilies. Layer in a 9 x 13-inch casserole in the following order: 1/2 chips, 1/2 meat mixture, 1/2 cottage cheese/sour cream mixture and 1/2 cheese. Repeat layers. Bake in 350° oven for about 35 minutes.
In a medium bowl, combine spinach, pizza sauce, 1 cup Mozzarella cheese, Parmesan cheese and garlic. Mix well. Spread 1 tablespoon of mixture on each baguette slice. Sprinkle with remaining Mozzarella cheese. Broil 4 to 6-inches from heat on ungreased cookie sheet, 2 to 3 minutes or until appetizers are hot, cheese is melted and edges of bread are toasted. Makes approximately 32.
Mix first four ingredients together. Add more flour if needed. Roll out dough and cut into strips. Place on cookie sheet and sprinkle on sugar and cinnamon. Bake at 415 degrees for 10 to 12 minutes.
Put the first five ingredients in a large bowl. Set this aside for a few minutes. In a saucepan put sugar and milk. Bring to a boil. Boil for 6 minutes. Start counting after a full rolling boil has been reached. Pour over the dry ingredients in a large bowl. Stir and mix well, then pour into buttered pan. Cool. Store in refrigerator until firm enough to cut.
Chop all vegetables and mix together. Blend sugar, salt and oil and mix in vegetables.
Melt butter in pan; add celery, onion and orange peel. Cook until tender. Add salt, orange juice and water; bring to boiling. Stir in rice. Cover and let set for 5 minutes. Serve with Orange Braised Pork Chops.
Blend cheese, walnuts and crumbs* in blender. Brown celery, onion and lentils in 1/4 cup soy oil. Add all ingredients together and place in greased loaf pan. Top with catsup if desired. Bake at 350° for 30 minutes.
Place chickpeas, garlic, olive oil, salt and pepper in blender; blend until smooth paste. Cut large pita bread into 6 or 8 pieces. Dip pita into Hummus.
Sift together dry ingredients; set aside. Mix together egg and milk. Mix dry and liquid ingredients together. Beat until smooth. Fill a small funnel with batter, holding finger over bottom. Remove finger and let batter drop in a spiral motion into hot oil. Fry to a golden brown. Drain on paper towel, then sprinkle with confectioners sugar.
Mix together applesauce, cinnamon, nutmeg and baking soda. Cream together sugar, butter and oleo. Add egg. Add to applesauce mixture. Blend remaining ingredients together and add raisins. Bake in tube pans at 300° for 1/2 hour and at 275° for 1 1/2 hours.
Tear lettuce into bite-sized pieces. Add onions, including tops. Fry bacon until crisp; keep grease. Crumble bacon over lettuce. Beat egg with vinegar and sugar; pour into bacon grease and stir until thickened. Pour over lettuce while mixture is still hot. Serve at once.
Beat eggs; stir in remaining ingredients. Mix ingredients together. Pour into a greased jelly roll pan (10 x 15 x 1-inch). Spread to edges so middle is not very thick. Bake at 350° for 12 to 15 minutes. Don't overbake. Loosen cake from edges of pan and invert onto a towel sprinkled with 10x sugar. While hot, roll up in a towel and cool at least 1 hour.
Cut crisco into flour, salt, and sugar. Slightly beat egg, then add water. Mix until well moistened. Do not overwork! Crust will be tough. Makes four 2 crust pies.
Mix lobster or crab, mushrooms, bell pepper, olive oil and seasonings. Serve on lettuce with a good squeeze of fresh lemon juice. Top with Parmesan cheese.
Grind together the cranberries with orange. I also grind some of the orange peel. Combine Jell-O with 1 cup of hot water. Use juice of pineapple to make up 1 cup of cold water to add to the hot water and Jell-O after it is dissolved. When this is setting, before thick, put in crushed pineapple, sugar, the cranberry mixture and nuts, if you wish.
Cook sliced squash in boiling water for about 8 minutes. Drain. Saute onions and peppers in margarine. Add squash and mayonnaise. Stir in cheese and chestnuts. Beat egg and add to mixture. Place in 1 1/2 qt. casserole and top with bread crumbs. Bake at 350° for 30 minutes. (May use less mayonnaise and a little less cheese.)
Mix sour cream, salt, cinnamon, egg yolks, milk, cornstarch and sugar. Cook until it begins to thicken. Cook about 2 minutes. Add raisins, which have been soaked in hot water. Pour into pie shell. Make meringue out of egg whites and put on top of filling. Bake at 300° for 30 minutes until nicely browned.
Mix sugar and eggs; beat well. Add cornstarch, vinegar and water and mix, then cook until thick. Pour over slaw.
Layer all ingredients, ending with dressing. You can add any ingredients. Sometimes I add colored spiral pasta and tomatoes. Layer each item.
In large bowl, combine bottled Italian-style cooking sauce, vinegar, sugar, salad oil, water, salt and pepper. Stir in carrots, cucumbers, green pepper and onion. Coat with dressing. Cover; refrigerate several hours or overnight, stirring occasionally. Drain, refrigerating marinade for use another time. Serve in lettuce-lined bowl. Makes 8 servings.
Cream margarine, 2 c. sugar, and salt. Add remaining ingredients, except for cinnamon. Mix well. Dough is easier to handle if chilled overnight. Drop by spoon fulls and roll into a mixture of remaining 2/3 c. sugar and cinnamon.
Combine pumpkin, milk, pudding mix and pumpkin pie spices in a mixing bowl and mix well. Fold in whipped cream. Chill or freeze.
Cook carrots. Add to cooked carrots the onion, green peppers, salt, black pepper, celery and tomato soup. Cook just until tomato soup is hot. Enjoy.
Cut steak into small chunks. Slice mushrooms, bell pepper and onions. Salt and cook steak in oil over medium to high until done. Add mushrooms, pepper and onion. Stir-fry for 2 to 3 minutes. Pour gravy mixture over; stir. Add water and stir well. Let simmer 10 minutes, stirring occasionally. Serve with rice.
If using Corn Flakes, crush into fine crumbs; set aside. Insert skewers lengthwise into frankfurters, leaving about 2-inches for a handle. Roll frankfurters in catsup, then coat generously with Corn Flake crumbs. Place in single layer on greased or foil-lined shallow baking pan. Do not crowd. Bake in moderately hot oven at 400° about 12 minutes or until thoroughly heated. Serve with additional catsup and mustard, if desired.
Mix flour and brown sugar. Add softened butter and mix until fine crumbs. Add nuts. Reserve 1 cup. Pat remaining into 8x8-inch pan. Bake 350° for 8-10 minutes or brown.
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
Heat oil in large saucepan over medium heat. Add onion and saute 3 minutes. Add rice and saute, stirring 1 minute. Pour boiling water over rice and stir once. Season to taste with salt and pepper. Bring to boil over high heat. Reduce heat to low. Cover tightly and simmer, without stirring, 12 minutes. Scatter peas over top in one layer. Cover and simmer until rice and peas are tender and liquid is absorbed, 3 to 5 minutes. Fluffy rice gently with fork. Taste and adjust seasonings. Serve garnished with cashews. Serves 4.
Soften cream cheese in mixing bowl. Add sugar and blend in vanilla. Stir in eggs, one at a time. Pour in crust and bake at 350° for 25 minutes. Cool 15 minutes. Mix sour cream with 2 tablespoon sugar. Spread on cake and sprinkle with nutmeg. You may use either crumb crust or pastry crust.
Place in casserole. Brush with melted butter. Sprinkle with paprika and chives. Bake, uncovered, for 20 minutes at 250°. Can be made day before.
For each sandwich, spread one slice of bread with mustard. Top with kraut, then several slices of corned beef. On another slice of bread, place a slice of Swiss cheese. Place under broiler until cheese is melted and corned beef is warm. Assemble sandwich and serve with dill pickle.
Blend milk with soup; add celery, parsley and lima beans. Place mixture in a baking dish. Top with onion rings. Bake at 350° for 45 minutes.
In 3-quart saucepan, bring to boil margarine, water and cocoa. Remove from heat and add flour, sugar and salt sifted together. Beat in eggs, sour cream and soda. Mix well. Pour into 2 greased jelly roll pans. Bake at 375° for 22 to 25 minutes. Make icing while cake is baking.
Mix well. Pour into an 8-inch square greased pan. Cool and cut into squares.
Cook broccoli. Cook rice. Melt margarine in saucepan. Add flour. Gradually add milk. Stir until thickened. Cook 1 minute. Remove from heat. Add cheese. Stir until melted. Add rice. In 13 x 9-inch pan, layer 1/3 rice mixture, 1/2 broccoli, 1/3 rice mixture, 1/2 broccoli and 1/3 rice mixture. Cover and bake 30 minutes at 350°. Uncover the last few minutes.
Mix together and place in jar. Use 2 1/2 teaspoons per cup of boiling water.
Cream shortening and sugar together. Beat eggs until light and add. Blend mashed bananas with creamed mixture. Sift dry ingredients together and mix with banana mixture. Add nuts. Bake about 1 hour at 375°. Makes 1 loaf.
Mix together nuts, sugar and cinnamon and keep separate. Mix batter well. Grease Bundt pan. Place some of chopped nuts on bottom of pan. Alternate layers of batter and sugar mixture. Bake 50 minutes to 1 hour at 350°. Let stand 15 minutes and remove from pan.
Shake beef in a bag with seasoned salt. Heat oil in 4-quart Dutch oven. Brown, a few at a time. Add onion, garlic, 2 teaspoons salt, pepper, oregano and Tabasco sauce. Add tomato sauce and enough hot water to keep liquid 1 inch above meat (about 3 cups). Stir well. Cover tightly and bake in a slow oven (300°) for 2 hours.
Combine taco sauce and chilies in a small bowl; set aside. Cook and stir ground beef and onion in a large skillet over medium-high heat until meat is no longer pink. Drain. Add 1 cup cheese, beans, 1/2 taco sauce mixture, water and cumin. Pour 2 cups cereal into a lightly buttered 12 x 8-inch glass baking dish. Cover with meat mixture. Top with remaining taco sauce mixture. Sprinkle with remaining cereal. Bake at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake until cheese melts. Garnish with remaining ingredients. Serves 6.
Boil chicken and save broth. Pull chicken into pieces. Soften tortillas in broth and arrange in baking pan (about 13 x 9 x 2-inch). Cover with chicken, onion and green pepper. Blend soups, tomatoes and chilies and seasonings in blender. Pour over tortillas. Sprinkle cheese on top and bake 30 minutes at 315°. Serves 6.
Melt margarine and chocolate chips in a double boiler. Remove from heat. Butter 3 pieces of foil 16 inches long. Sprinkle with powdered sugar and coconut. Add pecans and marshmallows to chocolate mixture. Blend thoroughly. Divide mixture into 3 equal portions and shape on foil to approximately 14-inch rolls. Turn to coat with powdered sugar and coconut. Roll foil around mixture and chill or freeze until firm. Slice and serve.
Bring sugar, water and Karo to a boil. Boil until mixture spins a thread about 5 inches long. Add peanuts, stirring constantly. Cook until mixture turns a golden brown. Remove from fire and add salt and butter. Stir. Add soda, stirring hard. Pour immediately into a large ungreased cookie sheet. Spread thin. Allow to cool, then break into pieces. Store in covered containers.
Microwave bark pieces in microwavable dish for approximately 3 minutes on 50% power or until melted. Stir in nuts. Mix	well. Drop by teaspoonfuls onto waxed paper on a cookie sheet. Refrigerate until set.
Cream together margarine and sugar; add eggs, molasses and vanilla. Combine flour, cinnamon and soda; gradually add to creamed mixture. Stir in oats, raisins, nuts and chocolate pieces. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 minutes or until light brown. Makes 6 dozen.
Combine bread cubes and pineapple chunks in 2-quart casserole. Beat remaining ingredients together and pour over bread and pineapple. Bake 30 minutes at 350°.
Mix together and pour into a well-buttered casserole dish. Let stand overnight. Bake about 1 hour at 350°. May be frozen and cooked later.
Heat milk until hot. Stir in cornmeal and salt. Cook while stirring until thickened. Add butter. Let cool slightly and stir in beaten eggs. Pour into greased 1-quart casserole.	Bake in 375° oven 45 minutes to 1 hour.	Serves 4.
Cream shortening, sugars, vanilla, and eggs. Add peanut butter and then dry ingredients. Mix well. Make into balls and smash with fork. Bake at 350° for 8-10 minutes.
Layer ingredients in the order listed, spreading evenly into a 9 x 13-inch pan. Do not stir. Bake at 325° for 1 hour or until nicely browned on top. Serve warm topped with whipped cream.
Cream softened butter and sugar. Add beaten egg yolks and flour. Add milk and vanilla. Pour mixture into unbaked pie crust. Cover the edge of the pie crust with foil or it will get too brown. Bake at 300° until the top of pie is brown, then cover complete pie with foil for 10 minutes. Pie should be done in 30 to 40 minutes. Cover with meringue.