HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and tear lettuce. Place in bowl with onion. Put remaining ingredients in skillet, bringing to a boil. Pour dressing over lettuce and onion. Serve warm.
Cream the sugar and butter. Add eggs and sour cream. Sift and add flour, baking powder and salt. Add vanilla and raisins. Mix together and bake at 325° for 1 hour and 15 minutes in regular funnel cake pan.
Dissolve Jell-O in boiling water. Add applesauce and raspberries. Make small balls of the cream cheese. Roll in nuts and place in bottom of mold. Put a small amount of Jell-O mix over cheese balls. Refrigerate until set. Add remaining Jell-O mixture. Chill until set.
Beat eggs; add sour cream, margarine and sugar. Stir in Jiffy mix and corn. Pour in greased casserole dish. Bake in 350° oven 35 minutes or until firm.
Stir together sugar and syrup in 1 1/2-quart casserole. Cook 4 minutes on high. Add peanuts and cook 3 more minutes on high. Add butter and vanilla, stir well. Cook 1 1/2 minutes more or until peanuts are lightly browned and syrup is hot. Add baking soda and stir gently until foamy, use wooden spoon. Spread evenly on greased baking sheet. Cool 1/2 to 1 hour. Break into pieces and store in airtight container.
In a medium bowl, mix apricot preserves, onion soup mix and Catalina dressing. Place chicken in foil-lined baking dish. Spread mixture over top of chicken evenly. Bake in oven at 350° for 1 hour.
In a medium-sized mixing bowl, beat together butter, eggs, orange extract and apple juice. Add flour, soda, baking powder and spices; beat well. Stir in diced prunes and nuts. Spoon into an oiled and floured 9 x 13-inch baking pan. Spread batter evenly in pan.
In small bowl, combine ingredients; mix well. Chill to blend flavors. Makes about 1 cup.
Let cheese come to room temperature. Mix all ingredients well and make into balls the size of a marble. Bake at 350° for about 15 minutes. These can be made up and frozen. Will take longer baking time if just out of the freezer.
Mix sour cream, garlic, sugar, salt and dill weed. Stir in cucumbers. Sprinkle with snipped parsley, if desired. Serve immediately.
Mix all ingredients except shrimp and use as a dip or sauce for the shrimp. Makes 6 servings.
Beat shortening, brown sugar and sugar until creamy, then add eggs and vanilla. Beat until mixed well. Scrape bowl. Sift together flour, baking soda, baking powder and salt and add to creamed mixture. Mix well. Stir in chocolate chips and chopped nuts, if you'd like. Spoon onto cookie sheet and bake at 350° for about 10 to 12 minutes.
Mix all ingredients together. Place in casserole. Bake at 350° for 30 minutes or until set.
Combine brown sugar, salt, syrup and butter in saucepan. Bring to a boil and boil for 5 minutes, stirring. Add baking soda and pour over popped corn. Spread on buttered cookie sheet and bake one hour at 250°, stirring every 15 minutes. Cool on waxed paper.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter. Mix until it is blended well. Add Product 19 cereal and drop by teaspoon on buttered pans or wax paper. Yields about 65.
Toss together the first 6 ingredients. Bring the olive oil, vinegar, salt, sugar, black pepper and garlic to a boil. Cool 5 minutes. Mix vegetables and cooled sauce. Cover and refrigerate at least 24 hours to marinate. Better after 2 days. Bring to room temperature before serving.
Clean the grapes. Drain juice of pineapple chunks and save. Beat the egg; set aside. Mix 1 cup of pineapple juice with 1 cup of sugar. Add beaten egg. Add cornstarch and heat over medium heat until it comes to a boil. Remove from heat. Pour over grapes. Add pineapple chunks and nuts. Mix together. Refrigerate until needed.
Add cream of tartar, soda, salt, creamed shortening and sugar. Add egg yolks and beat. Add flour and milk alternately. Add cocoa and vanilla. Beat egg whites until stiff and fold into batter. On greased, floured pan, drop by rounded teaspoon and smooth lightly (use wet spoon). Bake at 350° for 8 to 10 minutes.
Place cheese in mixing bowl. Mash with fork until it is pliable. Add clams. Mix well. Add clam juice until desired consistency. Serve chilled.
Mix first 9 ingredients; put in 1 1/2-quart baking dish and bake at 325° for 30 to 40 minutes. Add marshmallows and sprinkle with grated coconut; brown just before serving.
Mix all ingredients together and toss with apples. Place apple mixture into pie dish lined with pie crust. Brush edges of crust with milk. Lay pastry for upper crust. Trim edges and flute. Pierce with fork for steam vents. Sprinkle top crust with cinnamon-sugar mix. Bake in hot oven (450°) for 15 minutes, then reduce to 325° for 35 minutes.
Place rhubarb in a 6 x 10-inch baking dish and sprinkle with cinnamon and salt. Mix the flour, sugar and butter; sprinkle over the rhubarb. Bake at 350° for 40 minutes. Serve warm with whipped cream.
Preheat oven to 375°. In 10-inch skillet, cook beef over medium-high heat, stirring often until brown and crumbly. Drain excess fat. Add scallions and cook for 3 more minutes. Stir in vegetables and undiluted soups; mix well. Top with Tater Tops arranging evenly over beef mixture. Bake about 35 minutes or until bubbly and potatoes are crisp and browned.
Boil the gulaman in water in a covered pan until dissolved. Add milk, sugar and vanilla. Stir together until well mixed. Pour into mold and set aside to cool. Chill until firm. Serve as snack or light dessert.
Combine dry onion and hot water in a cup and let stand for 10 minutes to soften. In medium mixing bowl, combine ground round with the beef and add clear broth. Shape the beef mixture into patties using 1/4 cup of meat mixture for each one. Cut each hot dog bun into 2 equal pieces and cut off rounded ends.
Mix in saucepan the flour, salt and cream of tartar. Add the oil, water and food coloring (optional). Cook over medium heat for about three minutes or until mixture pulls away from the sides of the pan. Remove from heat and place the dough on a piece of waxed paper. Knead slightly. Store in an airtight container. This dough will keep for several weeks.
Mix pudding with milk. Stir in Eagle Brand milk. Fold in Cool Whip until thoroughly mixed. Layer until all is used, usually 3 layers, ending with pudding.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Blend in flour. Add flavoring and pecans. Mix well.
Combine softened cream cheese, sugar, vanilla and nutmeg, mixing until well blended. Mash 3/4 cup of strawberries. Stir into cheese mixture. Fold in Cool Whip. Fold in remaining strawberries. Spoon into crust. Chill several hours or overnight. Garnish with strawberries.
Combine first 4 ingredients in saucepan. Add milk; cook stirring constantly until thick. Add pumpkin, continue cooking, stirring constantly for about 10 minutes. Cool. Spoon into baked pie shell. Serve with whipped cream topping.
Sift together the flour, baking powder, salt and baking soda. Cream the butter with the sugar. Blend into the creamed butter the eggs, one at a time. Combine the buttermilk or sour milk and vanilla. Add liquid alternately with the dry ingredients, beginning and ending with dry. Blend well into creamed mixture after each addition (low speed on mixer). Turn into 10-inch tube pan or Bundt pan greased on bottom. Bake at 325° for 60 to 65 minutes until cake springs back. Run spatula along edge and stem of pan. Prick cake with fork while still in pan. Pour sauce over. Cool before removing. Sprinkle with confectioners sugar.
Preheat oven to 350°. Cook bows until tender. Drain. In large skillet cook meat with onion and pepper until tender. Stir in tomato sauce and add water. Simmer for 10 minutes.
Combine first 6 ingredients. Let stand 2 hours. Drain off. Add sugar, vinegar and pickling spices. Simmer 40 minutes. Put in jars and seal.
Cook spinach and drain. Put artichoke hearts in a buttered 9 x 13-inch dish. Toss spinach with sour cream and soup mix. Then stir in mushroom soup and the cheese. Put this on top of the artichokes and top with the crumbled bacon. Cook 40 minutes in a 350° oven. Serves 8 to 10 people.
Brown meat in butter; add all other ingredients and bake at 400° for 45 minutes in a 2 1/2-quart baking dish.
Place half of potatoes in a 12 x 8-inch glass baking dish. Sprinkle with salt and pepper. Add half the sliced onion. Combine soup and milk. Pour half over the onion and potatoes. Top with remaining potato slices, onion slices and the soup mixture. Cover with plastic wrap, vent and microwave on High 20 to 25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3 to 5 minutes. Serves 6 to 8.
Heat shortening until it melts. Add milk and heat until lukewarm. Add sugar and yeast, stirring occasionally, until yeast dissolves. Then add enough flour to make a batter about like cake batter. Beat until smooth, cover and set in a warm place until doubled in size. Stir down, add salt, soda, baking powder and enough flour to make a dough.
Blend together graham cracker crumbs, sugar and melted butter. Press over bottom of 13 x 9-inch cake pan.
Heat oven to 350°. Combine cream cheese, sugar, flour and egg white until smooth. Separate dough into 10 biscuits. Place into ungreased 8-inch or 9-inch round cake pan. Press over bottom and 1 inch up sides to form crust. Pour cheese mixture over crust. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 25 to 30 minutes or until filling is set and crust is deep golden brown. Cool 20 minutes.
In a food processor or blender, combine garbanzo beans, yogurt, salad dressing, bread crumbs, lemon juice and red pepper. Cover and process until smooth. Stir in olives. Chill, uncovered, for at least one hour. Serve with vegetable dippers or crackers. Makes about 1 2/3 cups.
Saute onion in 1/8 cup butter until golden brown. Place browned onions in a 2-quart oblong baking dish. Brown chops in remaining 1/8 cup butter. Place chops on top of onion in baking dish. Sprinkle with brown sugar. Blend tomato puree with flour in a small bowl; add ginger ale and pour over chops. Sprinkle with salt and pepper. Cook in a preheated 350° oven for 1 hour or until chops are tender.
Cut squirrels into 8 pieces each. Season with salt and pepper. Melt margarine and fry squirrels until brown or start to stick to pot. Add onions, bell peppers and garlic. When vegetables are soft, add a small amount of cold water and Worcestershire sauce. Cover pot and simmer for 1 hour. Stir well and add wine. Cook until tender.
Mix applesauce and soda in bowl; set aside. Mix all other ingredients, then add applesauce mixture. Bake at 350° for 1 hour in a 10-inch tube pan.
Mix butter and milk together in medium saucepan. Heat to scalding. Beat eggs slightly and add sugar and vanilla. Stir into the milk and strain into a 9-inch pie pan. Sprinkle with nutmeg. Bake at 425° for 10 minutes. Turn oven temperature down to 375° and continue baking for an additional 10 minutes. Brush the crust with unbeaten egg white before adding custard mixture.
Place a layer of each in casserole. Bake at 350° for 1 hour. The number of servings depends on size of dish. One pound of hamburger in 1 1/2-quart casserole will serve 4.
Cook frozen broccoli in unsalted boiling water for 5 to 7 minutes. Drain well. Combine eggs, soup and oregano in a bowl. Stir in tomatoes and broccoli. Pour the mixture into a baking pan and sprinkle with cheese. Bake uncovered at 350° for 30 minutes. Serves 6 to 8.
Pour over chicken and rice. Bake at 350° for 1 hour and 45 minutes.
Melt candy bars on Low in microwave. Remove candy from microwave and blend well with whipped topping. Then place the mixture in the pie shell and refrigerate to firm. Makes eight servings.
Beat cream cheese and cheddar for 1 minute. Add carrot, peanuts, onion and dill - mix well. Shape into a carrot. Chill 2 hours - add parsley for top. Serve with crackers.
Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in wok or large skillet. Add chicken; stir-fry for 3 minutes. Remove chicken. Add bell pepper and onion; stir-fry for 3 minutes. Add water chestnuts and juice mixture. Cook, stirring until boils and thickens. Add chicken and pineapple; heat through. Serve over chow mein noodles. Serves 5.
In a deep baking dish, add onion soup mix, chili sauce and Coke. Mix all ingredients together. Add beef. Cover beef with mixture. Cover dish with aluminum. Bake about 2 1/2 to 3 hours at 325°.
Chop onion, celery and green onions very fine. Dissolve gelatin in water and set aside. Heat soup and cream cheese until smooth. Add gelatin. Set aside until cool (about 30 minutes). When cool, add all other ingredients and stir. Pour into mold. Let chill overnight.
Season roast with salt and pepper. Add dry onion soup mix and mushroom soup. Wrap tightly in foil and place in baking dish. Bake at 325° for about 3 to 3 1/2 hours.
Mix all ingredients except broccoli and half of the margarine. Place in casserole in layers with broccoli.
Form balls by mixing the first four ingredients. Chill. Then melt the chocolate chips and paraffin in a double boiler. Dip in the candy balls to coat with chocolate. Place on wax paper to cool.
Combine wafer crumbs and melted butter, mixing well. Press into bottom and 1 3/4 inches up sides of 9-inch spring-form pan and set aside. Beat cream cheese until light and fluffy. Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk and vanilla; mix well. Spoon into the prepared pan; bake at 325° for 1 hour. Remove from oven and cool for 15 minutes. Loosen from the sides of the pan with a spatula. Cool 30 minutes. Remove from pan. Spread topping.
Mix first four ingredients and place in refrigerator until chilled enough to form into a ball. Roll ball in chopped nuts and minced parsley. Serves 25.
Mix together cranberry sauce, corn syrup, vinegar, corn oil, cinnamon and salt until well blended. Grill chicken 6 inches from heat for 30 minutes, turning every so often. Brush cranberry mixture on grilled chicken and cook for 15 to 20 minutes longer until chicken is tender. Heat remaining cranberry mixture and serve with chicken.
Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onions, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff batter, beating well after each addition; cover.
Mix first 4 ingredients until crumbly. In separate bowl, mix remaining ingredients. Put first mixture into oblong pan. Pour second mixture on top of first. Bake at 350° for 30 to 40 minutes. Cool. Cut into squares.
Sift together flour, cinnamon, baking soda, salt and baking powder. Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine walnuts with 1 tablespoon flour; stir into batter. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans (bread pans). Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes. Remove from pans and cool on a wire rack. Wrap tightly and let mellow overnight before slicing.
Cook water, sugar and white syrup until it spins like thread and is light brown. Add peanuts. When peanuts begin to pop, add butter, vanilla and soda. Pour onto greased cookie sheet and cool. Break into pieces when cold. This keeps well.
Mix ground chuck, rice and seasonings together. Form into balls. Brown in hot oil, turning frequently until light brown but not crusty. Drain off oil or fat; add tomato sauce mixed with water. Cover and simmer 15 to 20 minutes.
Make basic white sauce with butter, flour and cream. Add remaining ingredients. Serve over noodles.
Mix all ingredients, roll dough into small balls. Bake at 350° until no imprint remains when cookie is touched. Dip to coat in confectioners sugar while hot.
Combine 1/2 cup butter and 1 cup of water in a glass mixing bowl. Microwave at High speed 2 to 3 minutes; stir until butter melts. Cool to 105° to 115°.
Grease and flour a 9 x 13-inch pan. Mix coconut and pecans; put on bottom of pan. Mix cake mix according to package directions; pour over coconut and pecans. Mix the cream cheese, powdered sugar and butter; pour over batter. Bake at 300° for 45 minutes to 1 hour. Remove from oven; let set 10 minutes. Turn over onto a cookie sheet or tray.
Prepare baked pastry shell or graham cracker crust as directed. In a large mixer bowl, beat egg yolks with electric mixer until thick and lemon colored. Stir in Dairy Sweet and lime peel. Gradually add lime juice, beating at medium speed until smooth and fluffy. Turn beaten mixture into pie shell. Cover and refrigerate about 4 hours or until firm. Before serving, top with whipped cream and garnish with lime slices, if desired. Makes 8 servings.
Prepare cake mix according to directions using first 4 ingredients. Bake in 13 x 9-inch dish. When done, while still hot, pour Eagle Brand milk over cake (use fork to punch holes). Let cool a few minutes, then cover and put in the refrigerator for several hours or overnight. Remove. Spread Cool Whip over top and sprinkle with coconut. Keep refrigerated.
Place chicken and bay leaf in large pan. Cover with salted water. Boil until chicken is tender; cool. Discard bay leaf. Debone and skin chicken; cut into bite-size pieces. Reserve 1/4 cup broth. Break spaghetti into thirds. Cook in broth. Saute onions, green pepper, celery and garlic in butter; add spaghetti. Combine cream of mushroom soup and 1/4 cup reserved broth. Stir into spaghetti mixture; add tomatoes and chicken. Mix well. Add seasonings; mix well. Lightly grease 13 x 9-inch pan; spoon mixture into pan. Bake at 350° for 20 to 30 minutes or until cheese melts.
Mix ingredients in boiler. Boil and stir until nuts absorb liquid. Place on cookie sheet and roast in 300° oven. After a few minutes in oven, loosen nuts on cookie sheet and shake often. Roast to taste.
Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. In large bowl with fork, mix first 5 ingredients. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in bananas and eggs just until blended; spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.
Combine first 6 ingredients. Add meat and mix well. Pat mixture into 8 x 10-inch pan, lined with wax paper.
Cream margarine, cream cheese and powdered sugar. Add pudding and milk; mix well. Fold in Cool Whip. Grind Oreos (use blender). Layer cookies and pudding mix in flower pot, beginning and ending with cookies.	Chill 3 hours.
For Sauce: In small pan, stir together the milk, flour, salt, pepper and garlic powder. Cook and stir over medium heat until thickened and bubbly. Stir in onion.
Mix jello according to package directions. Mix into gelatin the strawberries, drained pineapple and the bananas. Add nuts if desired. Place in flat pan in refrigerator until firm, reserving one-half for second layer at room temperature. Spread sour cream over first layer. Then add remaining mixture. Chill until firm. Cut into squares and serve on bed of lettuce.
Mix Sure Jell and juice together. Bring to a hard boil. Add sugar all at once. Bring to a full rolling boil. Boil 1 minute while stirring. Remove from heat. Skim off foam. Pour jelly into hot jars.
Brown meat in 1 tablespoon butter. Stir in tomato sauce and remove from heat. Boil noodles, drain. Combine cottage cheese, sour cream, onions and peppers. Butter casserole dish, put half the noodles in it. Cover with the cheese mixture. Put the rest of noodles over the cheese mixture. Pour over the melted butter. Put hamburger sauce over all this. Bake for 20 to 30 minutes at 350°. Serves 8 to 10.
Cream shortening and sugars; stir in eggs and vanilla. Sift together dry ingredients and stir into mixture; add oatmeal, Krispies and coconut. Roll into small balls and place on cookie sheet. Press down slightly with a spoon. Bake for 10 minutes at 400°.
Cut meat in serving pieces. Mix together flour, nutmeg, salt and pepper. Dredge meat in seasoned flour. Combine milk and eggs. Dip meat in egg and milk mixture and roll in bread crumbs. Brown meat in hot oil approximately 2 1/3 minutes each side for rare, 4 minutes each side for medium and 6 minutes each side for well-done. Serves 6.
Cook bacon until crisp. Add onion and cook until done. Drain juice from clams and simmer juice in pan with onion and bacon. In a large pot, add clams, potato soup and evaporated milk. Add bacon-onion and juice mixture. Stir in thyme, pepper and Old Bay seasoning. Mix and heat. Don't boil.
Combine first 5 ingredients in a large bowl, add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased 9-inch pans. Bake at 350° for 25 minutes. Cool in pans 10 minutes and remove from pans; let cool completely on wire racks.
Beat ingredients until light and fluffy and foam peaks. Add more confectioners sugar, if needed, 1 Tbsp. at a time. Store in air-tight container or cover with a damp cloth as it will dry quickly.
Melt butter in heavy saucepan or skillet. Add onion; cook over low heat, stirring, until onion is soft but not browned. Blend in flour; cook, stirring constantly, over low heat for 3 minutes, or until flour is thoroughly cooked. Add one-third of the hot milk; stir vigorously while cooking sauce over medium heat until thickened and it begins to bubble. Add remaining milk, thyme, bay leaf, salt, pepper and nutmeg to taste. Cook, stirring, until thickened and smooth. Stir in grated cheese; heat until cheese has melted. Strain through a fine sieve. Makes about 2 2/3 cups.
Brown steak, salt and pepper. Put into a baking dish. Cover with 2 cups beef broth. Add onion, rice and sliced tomato; sprinkle with paprika. Bake for 1 hour in a 350° oven.
Dissolve Kool-Aid in 1 cup warm water. Add 1 quart of water and remaining ingredients.
Cream butter and sugar well. Blend in eggs and vanilla. Sift flour and soda together and add to first mixture. Stir in oats, pecans and chocolate chips. Bake 25 to 30 minutes at 375° in a well-greased 9 x 13-inch pan.
Bake cake according to directions on box. Cut slits randomly throughout cake. Pour caramel in slits and all over the cake. Let cool. Spread Cool Whip on top of cake. Break up Heath bars and sprinkle on top of Cool Whip. Refrigerate before serving.
Dump the orange juice and lemonade into a very large container. Follow the directions on the containers for reconstituting the juices but substitute the wine for the water. Add water or club soda to make 1 gallon.
Trim steak and cut in serving pieces. Salt and pepper; coat with flour on both sides. Brown quickly in hot oil. Place in a 13 x 9 x 2-inch shallow pan. Do not have more than 2 layers. Sprinkle with Worcestershire sauce and lemon juice over top. Sift 4 tablespoons flour over meat. Pour boiling water over meat, be sure to moisten all the flour. Cover with aluminum foil or	tight lid and bake at 350° for 1 1/2 hours. Serves 8 to 10. (Note: deer meat can also be used.)
In a small bowl, stir together the oil, garlic, basil, parsley, salt and pepper. Pour over vegetables. Toss well; chill completely. Arrange in platter to serve.
Cook broccoli in boiling water to cover for 1 minute. Drain immediately and plunge into a bowl of ice water to stop cooking process. Drain; pat dry.
Boil sugar and water together for 15 minutes. Let cool. In blender mix bananas, orange juice and lemonade. Mix together with sugar water and vodka. Store in covered container in freezer. When serving fill water glass one-half full with syrup mixture, then add 7-Up or Squirt stirring as you go. Will not freeze solid because of vodka.
Mix cream cheese and butter. Add flour. Divide into two balls. Refrigerate for 8 hours. Roll onto a floured board to 1/4-inch thickness. Cut in 2-inch diameter. Indent center with thumb and fill with 1/2 teaspoon jam.
Chop fine green peppers, red peppers, hot peppers and onions. Cook everything for 20 minutes at rolling oil. Pour into hot jars and seal.