HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place drained cauliflower in greased 9-inch pie plate or quiche dish. Sprinkle with the	onion, green pepper and cheese. Place remaining ingredients in blender, then whirl 15 seconds. Pour into pie plate. Bake in preheated 375° oven 20 to 25 minutes	or until knife inserted in center comes out clean and top is golden.	Let stand 5 minutes before serving.
Mix all together. Sprinkle buttered crackers on top. Bake at 350° until brown.
Drain all beans until dry. Add vegetables, vinegar and sugar; let set for 10 minutes. Add dressing and store in refrigerator until ready to serve. Makes a good summer meal.
Soften cheeses. Mix all ingredients with beater and chill. Remove from refrigerator and mold into a ball. Roll in nuts. Refrigerate. When ready to serve, remove and let come to a room temperature.
Boil zucchini until almost tender. Drain well. Beat eggs in large bowl. Stir in oil and other ingredients. Add zucchini and turn into greased baking dish. Sprinkle with buttered bread crumbs. Bake 30 minutes in a 350° oven or until done.
In skillet over medium heat, cook onion in margarine until tender. Add remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling. Makes 4 servings, but can be doubled.
In a large bowl, combine Eagle Brand and milk. Add pudding mix and beat until well blended. Chill for 5 minutes. Fold in Cool Whip.
Saute onions and garlic in 2 tablespoons fat until clear. Add tomatoes, salt and pepper. Simmer until tomatoes are cooked. Add peppers. Cut tortillas in fourths and dip in hot fat. Remove immediately and drain on paper towels. Put a layer of tortillas in baking dish, layer of sauce, then layer of grated cheese. Continue until dish is filled. Heat in 375° oven until cheese melts (30 to 45 minutes). Just before serving, top with sour cream. Serves 8 to 10. Use large Pyrex baking dish or two small ones.
In a large bowl, dice potatoes. Brown bacon in large skillet. Crumble bacon into potatoes; save drippings in skillet. Use wire whip and add flour. Stir until smooth. Add sugar, vinegar, water, salt, pepper and celery seed. Stir until well blended. Continue blending until mixture bubbles and thickens. Add onion and mixture to potatoes and bacon and stir until thoroughly mixed.
Beat eggs; add sugar, milk, vanilla and melted oleo. Make up like biscuits. Roll out and cut. Bake in 350° oven until light brown.
Mix water, sugar and vinegar in saucepan. Heat until sugar dissolves. Add oil; mix and pour over sauerkraut mixture. Let stand overnight in refrigerator.
Place cream cheese in a glass dish. Microwave 30 seconds on High to soften. Blend in the remaining ingredients. Chill.
Pour half and half into large bowl. Add pie filling. Whisk until blended well. Fold in whipped topping until well mixed. Add remaining ingredients. Freeze until firm. Remove from freezer and let stand 10 minutes before serving. Store leftovers in freezer.
Place chicken in buttered dish. Combine dressing mix, broth, pepper and butter. Put on top of chicken. Top dressing with mushroom soup mixed with milk. Bake at 350° for 45 minutes.
Blend sour cream, mayonnaise, sugar, salt, Tabasco sauce and pepper. Stir in minced vegetables. Refrigerate for 1 hour before serving. Serve with potato chips or snack items. Great on a plate with whole radishes, green pepper strips, celery, carrot curls, cauliflower or use as a salad dressing on crisp green salad.
In large bowl, beat eggs, milk and salt. Add okra; toss to coat well, then add flour. Toss until flour is all taken up. Heat oil in heavy skillet. Drop by spoonfuls into hot oil; flatten with spoon. Turn heat down; cook until done and golden brown. Serve warm or hot.
Whip egg white until stiff, adding sugar slowly, until smooth and consistency of dough. Divide in 2 squares 1/4-inch thick. Cover evenly with peanut butter. Roll into loaves. Wrap in wax paper and refrigerate overnight. Cut into 1/2-inch wheels.
Combine flour, salt and sugar. Cut butter into this mixture with pastry blender or fork. Reserve 2/3 cup crumbs for topping.
Mix yeast with warm water. Add remaining ingredients. Knead for 5 minutes. Let rise for 1 to 2 hours. Pat onto pizza pans. Allow to rise for another hour. Add favorite toppings and bake at 400° for 20 minutes.
Grind pears through coarse food chopper and let drip until excess juice is removed. Grind peppers and onions. Combine all ingredients. Bring to a boil and boil 20 minutes. Fill sterilized jars and seal.
Place chicken into medium-size casserole dish. Mix soup, sour cream and cream. Pour on top of chicken. Crumble crackers on top and pour oleo to top. Bake at 300° for approximately 30 minutes.
Prepare cake mix as directed on package, baking in well-greased and floured 9 x 13 inch pan. Cool cake in pan for 15 minutes; prick with utility fork at 1/2 inch intervals. Meanwhile, dissolve gelatin in boiling water. Add cold water and carefully pour over warm cake. Chill 3-4 hours. Top with whipped topping. Cut into squares and garnish with strawberries.
Cook and drain 1 large package broccoli. Mix together the cheese, soup and mayonnaise and mix with broccoli. Then top with cracker crumbs and bake until bubbly.
First, you put in several cups of friendliness, be generous with it, because this is the foundation of your recipe. Put in 2 full cups of kindness, 1/2 cup of consideration, a dash of thoughtfulness, 2 tablespoons fun, a dash of neatness, and 1 cup of "nice conversation" powder. Stir until evenly mixed, then pour into a soft heart. Bake at loving degree. Check often to see that none of the ingredients evaporate. Bake until it is guaranteed not to fall apart. Keep it warm and always use.
Mix cake and cook like box says making 2 layers. Cool and cut each layer in half making 4 layers. Mix sour cream and sugar; spread on each layer cut side up so that it will soak up juice. Put blueberries on top of sour cream mixture and spread on each layer. Put Cool Whip over the whole cake.
Brown beef, onion and pepper; drain. Cook noodles until tender. Combine all ingredients with 1/2 cup cheese. Sprinkle remaining cheese on top. Bake at 350° for 20 minutes or until cheese melts. Serve with garlic bread. Mmm!
Cream shortening and sugar thoroughly. Add sour cream, egg yolks and vanilla. Sift together dry ingredients and add to cream mixture, blending well. Chill 1 hour. Shape into balls, working with small portions at a time. Keep remaining dough chilled. Cut dough with cutter and sprinkle cutouts with sugar and cinnamon. Bake at 350° for 10 to 12 minutes on greased cookie sheet. Makes 6 dozen.
Mix last 5 ingredients. Spread on ribs. Bake, covered, at 325° for 1 hour or until done.
Cream eggs, oil, sugar and vanilla. Add dry ingredients. Mix well. Stir in nuts and zucchini. Pour into two well greased loaf pans. Bake 325° for one hour.
Mix pudding, flour, egg and milk together well. Spread in well-greased pan or casserole dish. Put 1 can sliced peaches on top. Mix together 3 tablespoons peach juice, 1 (8 ounce) cream cheese and 1/3 cup sugar. Spread on peaches. Sprinkle 3 tablespoons brown sugar and cinnamon on top. Bake at 350° for 35 minutes.
Beat egg whites with cream of tartar until foamy in a small deep bowl. Gradually beat in sugar to make a stiff meringue. Fold in M&M's. Grease and flour a large cookie sheet. Drop mixture by teaspoonfuls on sheet. Garnish with an M&M. Bake in 250° oven for 30 minutes or until cookies are firm, but still white. Cool on wire rack. Store in container with tight lid.
Mix first 4 ingredients like pie crust and line pie plate. Bake for 12 minutes at 325°. In mixer, combine the next 3 ingredients. Fold in whipped cream. Put in cooled pie shell and freeze.
Tear clean, crisp, thoroughly dried spinach into large salad bowl. Rinse and drain sprouts. Toss all salad ingredients together. Set aside.
In a large mixing bowl, combine Eagle Brand and water. Fold in whipped mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layering twice.
Begin by dusting the chicken cubes lightly with salt, pepper and flour. Heat a large heavy saucepan to medium-high and brown the chicken quickly, about 5 minutes. Add the chicken broth, sweet basil, vegetables and the cooking sherry and bring to a simmer.
Brown sausage in skillet and drain fat well. Can use mild or spicy sausage. Chop onion and add chopped potato. Heat together and add tomatoes and navy beans with the juice as well. Simmer over low heat until potatoes are tender. Serve with cornbread. An easy meal for a busy day.
In saucepan, combine pineapple, water and salt; bring to boil. In bowl combine sugar and cornstarch; add to pineapple mixture. Cook until thickened; let cool. Fold in beaten egg whites. Pour into pie shell. Chill before serving.
Peel apples; cut them into slices, then put them in a pie plate. Sprinkle the cinnamon and the sugar over the apples. In a bowl, mix all other ingredients together, then spread over apples. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Cream butter and add 2 cups of sugar gradually, beating until fluffy. Beat in eggs, one at a time. Fold in cream and vanilla. Fold in the flour, sifted with baking powder and salt. Combine remaining sugar, nuts and cinnamon. Place about 1/3 of the batter in a well-greased and floured tube pan. Sprinkle with 3/4 nut mixture. Pour remaining batter. Sprinkle nut mixture on top. Bake 60 minutes.
Mix ingredients and layer on bottom of dish. Top with grated cheese, lettuce, tomato, etc. Dip with taco chips.
Brown beef, onion and green pepper. Add tomato paste. Mix milk, eggs, salt, oregano and garlic powder. Put half of bread in greased 9-inch square baking dish. Top with half of meat and vegetable mixture. Top with half of Mozzarella cheese. Repeat layers. Pour milk and egg mixture over all. Sprinkle with Parmesan cheese. Refrigerate for 4 or more hours. Bake at 350° for 45 minutes. Allow to stand for 5 minutes before cutting.
Saute garlic in olive oil until lightly browned. Add spinach, salt and pepper and Parmesan cheese. Toss and serve immediately. Serves 4 people.
Boil ham or pork loin in water until done. Chop up in pieces. Set aside. Mix remaining ingredients in saucepan and bring to a boil. Simmer for 1 1/2 hours. Pour over meat. Serve hot on buns.
Combine pineapple, oranges, coconut and marshmallows. Mix sour cream, mayonnaise and sugar; fold into the fruit mixture. Store in a bowl overnight. Serve chilled. This makes a BIG salad for a crowd.
Mix first 8 ingredients together and pour in greased casserole or baking dish. Top with crushed potato chips. Bake at 400° for 20 minutes. Top with more cheese if desired. Very good cold the next day.
In a 10-inch skillet, cook meat and onion until meat is brown and onion is tender. Drain off any excess fat. Stir in the prepared mustard, chili powder and salt. Cook and stir for 1 minute. Add tomato sauce, tomato juice, shredded carrot and bulgur wheat. Bring mixture to boiling; reduce heat. Simmer meat mixture, uncovered, for 10 minutes, stirring. Serve. Spoon the meat mixture onto buns. Sprinkle each bun with shredded cheese. Makes 6 servings.
Bring oleo or butter, brown sugar, salt and white Karo to a boil while stirring. Boil 5 more minutes without stirring, then add vanilla and baking soda. Pour over unsalted popped corn. Stir well, then pour into large flat pan.	Bake for 50 minutes at	250°, stirring every 15 minutes. Store in dry containers and cover.
Combine everything in a blender on low, then medium speed. (Arrange things so the blender blade will turn.) Thoroughly work everything into a smooth paste. Toss with hot, drained pasta. This makes enough for about 6 servings of pasta.
Preheat oven to 350°. Sift together flour, salt, baking soda, cinnamon, allspice and cloves into a bowl. Set aside. Cream shortening. Gradually add sugar. Beat until light. Add eggs and beat until light and fluffy. Reserve 2 tablespoons of the flour mixture. Gradually add remaining flour to sugar mixture. Mix well, then add beer and beat until blended. Add reserved flour to nuts. Mix well. Fold into batter. Spoon into a greased tube pan. Bake for 1 hour or until done.
Mix first 4 ingredients together and put in casserole dish. Sprinkle stuffing mix on top and bake for 30 minutes at 350°.
In a large bowl, cream together the butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, baking powder, baking soda and salt; mix well. Stir in milk, chocolate chips and walnuts. Mixture will be thick. Pour into greased 9 x 3-inch spring-form cake pan. Sprinkle with topping. Bake at 350° for 50 minutes. Let cool completely.
Mix all ingredients. Bake at 300° for 3 hours. Serve with rice or potatoes.
Scramble eggs, fry bacon or sausage and mix with eggs. Combine with sour cream and cheese. Bake until hot. If already hot, bake 15 to 20 minutes and if cold, bake 25 to 30 minutes. This is good to fix for company or for a quick and easy breakfast for school. Can be made ahead of time and kept in the refrigerator for 2 -3 days.
Prepare gelatin, using only 1 1/2 cups of liquid. Chill until syrupy. Reserve 1/4 cup. Mix remainder with yogurt. Spread in baked pie shell. Arrange fruit over yogurt. Brush with remaining Jell-O. Chill, covered, overnight.
Preheat oven to 500°. Spray 15 x 10 jelly roll pan with nonstick cooking spray.
Wash and drain peppers, devein and remove seeds. Grate cheese; stuff peppers and add rest of cheese to sausage and Bisquick mix. Beat eggs well; set aside. Pat 1 tablespoon sausage mixture in palm of hand. Lay stuffed pepper on sausage. Pat mixture around pepper. Seal dough real well so cheese won't run out. Dip in beaten eggs and roll in Shake 'n Bake. Bake for 30 or 40 minutes in 350° oven.
Mix all ingredients into warm water to which yeast and sugar have been dissolved. Knead for at least 5 minutes. Let rise 1 1/2 hours or longer until about double in bulk. Shape into round, low (about 2-inch thick) loaves. Place on sprayed or greased cookie sheet.
Beat cream cheese and butter in a large mixer bowl until smooth. Gradually blend in sugar and vanilla. If necessary, chill about 1 hour until mixture can be formed into 1-inch balls. Place balls on cookie sheet. Chill overnight. Dip in chocolate.
Melt oleo. Add Milnot and powdered sugar. Mix well. Add coconut. Blend thoroughly. Press into 8 x 9-inch buttered pan. Freeze until firm. Cut into 1 x 1 1/2-inch pieces. Press almond into each piece. Melt chocolate blocks in microwave. Use fork to dip coconut mixture into melted chocolate.
Mix sugar, oil, water and eggs. Sift dry ingredients and add to mixture. Add nuts and apples; mix well. Pour into greased and floured 9 x 13-inch pan. Sprinkle butterscotch morsels over top. Bake at 350° for about 1 hour.
Stir together. Put in large flat baking dish. Lay chicken parts on top. Cover tightly with foil. Bake 2 hours at 350°. Uncover and bake 1/2 hour longer to brown chicken. I happen to add 1 can of water, because it gets too dry. This is a good meal and easy.
Mix ingredients together. Stick meat (London Broil or beef cubes for shish kabobs) with a fork on both sides. Sprinkle with Accent or another meat tenderizer. Pour marinade over meat and let marinate. Broil or grill meat; moisten with marinade while cooking.
Combine flour, butter, 6 tablespoons sour cream and 1 egg to make soft dough. Cover with plastic.
Wash all vegetables and pinch into small pieces. Chop onion. Mix all together and lightly coat with poppy seed dressing. Lay sliced eggs on top.
Sift together the first 6 ingredients. Add the remaining ingredients; mix well. Spray Pam in pan. Place in a 400° preheated oven.
Dissolve the black cherry Jell-O in 1 cup boiling water, then add 1 cup of cold water. To this, add the blueberry pie filling and pineapple. Mix and refrigerate until firm.
Toss first 5 ingredients lightly. Mix remaining ingredients and pour over vegetables. Chill about 3 hours. Goo-o-od!
In large kettle, saute bacon until browned; drain fat. Add sausage, onion, carrot and celery. Saute until onion is tender. Add water, tomatoes and beans. Bring to a boil. Reduce heat, cover and simmer 45 minutes until beans are almost tender. Stir in remaining ingredients. Simmer, covered until done. Discard bay leaf.
Use as many portions of meat or fowl of choice as you like. Cook until done in sprayed pan. Top with 2 tablespoons spaghetti sauce and cover with slice of cheese. Cover and remove from heat. Cheese will melt.
Combine the mayo, vinegar and sugar. Cover and refrigerate overnight. Just before serving, combine the remaining ingredients. Pour the dressing over the salad and mix well. Serve chilled. Serves 4 to 6.
Mix egg, sugar and milk. Dip bread into mixture and cook in a frying pan with oil about 15 minutes on medium heat. Sprinkle with confectioners sugar. Serve with maple syrup.
Saute onion and celery in butter melted in large saucepan, using medium heat and sauteing until softened, about 15 minutes. Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently. Stir in sherry and heat about two minutes more. Discard bay leaf and garnish with parsley.
Blend cream cheese with diced green chiles and hot pepper sauce. Blend in Cheddar or Monterey Jack cheese. Spread each ham slice with 3 to 4 tablespoons cheese mixture and roll, jelly roll fashion, beginning at long side. Press lightly to seal. Wrap in plastic film and chill well.
Brown beef and drain fat. Add garlic, salt, pepper and tomato sauce. Cover and simmer 15 minutes. Add onions; simmer 5 more minutes. Mix cream cheese and sour cream. Fill casserole dish with alternating layers of meat and noodle mixture and cream cheese and sour cream mixture. Spread Cheddar cheese on top. Bake at 350° until hot (approximately 20 to 25 minutes).
Heat oven to 425°. In a large mixing bowl, combine biscuit mix, water and cheese. Stir well with a fork to blend. Divide dough in half. On a lightly floured smooth surface, form each half into balls. With a rolling pin, roll out to 1/2-inch thickness. Cut out rounds with a 2-inch biscuit cutter. Bake on an ungreased baking sheet for 8 to 10 minutes.
Boil rice and milk (when it comes to a boil, cover and simmer). Cook until rice is tender. It will be very milky. Remove from stove and add remaining ingredients, except raisins. Put back on heat, just until it returns to a boil. Remove from heat. Add raisins, if desired. Cool, covered.
Wash beans and place in large bowl. Cover with water. Add 1 tablespoon salt. Soak overnight. Drain, rinse. Add 2 quarts water and ham hock. Boil, simmer 2 1/2 hours. Add onion, celery, carrots, tomato juice, lemon juice, and tomatoes. Simmer 1/2 to 1 hour. Add milk. Serve.
Combine ingredients in order given. Layer pudding mixture with bananas and vanilla wafers. Crush additional wafers and sprinkle on top.
Mix ham and cream cheese; stir in pineapple, onion and honey. Spread on tortillas and roll up jelly roll style. Store overnight in cold cut keeper, slice thin and serve with sauce. Mix mayonnaise, mustard and honey to your taste.
Melt morsels in double boiler. Pour over peanuts and noodles. Stir well. Spoon onto wax paper or nonstick cookie sheet and let harden.
Brown steak and onions, add salt and pepper. Cook noodles in salt water. Arrange casserole alternately. Bake 1 hour.
Mix baking mix, paprika, salt and pepper in plastic bag. Shake chicken in bag, 2 pieces at a time, until coated. Arrange chicken pieces, skin sides up and thickest parts to outside, in square microwavable dish, 8 x 8 x 2-inch.	Cover with waxed paper and microwave on High for 10 minutes. Rotate dish 1/2 turn and microwave until done, 6 to 8 minutes longer. Makes 4 servings.
Mix powdered sugar and cheese together with mixer until creamy. Pour this over pie crust. Beat the whipping cream until stiff like egg whites. Spoon over cheese mixture. Spoon cherry pie filling over whipped cream. Chill overnight.
Brown hamburger with salt and pepper, brown sugar and onion. Drain. Add tomato soup. Cook egg noodles and drain. Add cream of chicken soup. Layer hamburger mixture with noodle mixture in a casserole dish with cheese between layers. Bake at 350° for 30 minutes or until hot throughout.
Salt and pepper boned chicken. Mix crabmeat, celery, onions and lemon pepper. Stuff chicken breasts. After securing breasts with skewers, actually, they're probably not going anywhere, combine remaining ingredients to make marinade. Place chicken on grill and broil over hot coals, basting "right regular".
Butter 8 slices of bread on one side and place buttered side down in casserole. Sprinkle ham, onions, cheese and mushrooms over bread. Sprinkle garlic powder and Cajun spice over this and top with remaining bread. Mix eggs with milk, salt and dry mustard and pour over bread; cover with foil. Place in refrigerator overnight. Remove foil and cover with crushed cornflakes. Sprinkle melted butter over top and bake 1 hour at 350°. Serve hot. Very good.
Beat butter, sugar and vanilla until fluffy. Work in dry ingredients gradually until mixture is smooth. Pinch off pieces and roll into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Bake 12 minutes until light brown at 350°. Do not overbake or brown. Cool cookies slightly and roll in confectioners sugar. Let cool some more and sprinkle generously again with confectioners sugar.
Heat oil; add onion. Cook 5 minutes. Add meat; cook until brown. Add remaining ingredients. Simmer 20 minutes.
Sift together flour, salt and baking powder. Mix as you would biscuits. Spoon out and drop over chicken and gravy (dipping spoon in broth or gravy each time will make dough slide off each time). Cook, uncovered, for 10 minutes. Then put lid on tight and cook slowly 10 minutes. You will have light fluffy dumplings. Season to taste with salt, pepper and butter, if needed.
Combine ground beef, stuffing mix, tomato sauce, egg, salt and pepper. Shape into 4 to 6 loaves. Arrange in a shallow baking dish so that they do not touch. Cover tightly. Bake covered in a 350° oven for 30 minutes. Remove and turn oven to 450°.
Saute onion slices in 2 tablespoons of margarine. Spoon into an 11 3/4 x 7 1/2-inch baking dish. Top with Mozzarella cheese and 1/2 cup Parmesan. Combine soup and milk. Pour over cheese. Spread one side of each bread slice with rest of margarine and sprinkle with rest of Parmesan. Place bread slices, overlapping along each long side of dish leaving center open. Bake at 350° for 30 minutes. To serve, place bread slice on plate; cover with onion mixture. Makes 4 to 6 servings.
Mix well. Pour in cake pan. Freeze 24 hours. Remove from freezer about 1 hour before serving. Refrigerate after serving.
Preheat oven to 350°. Reserve 1/2 cup of dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg. Beat until crumbly. Stir in nuts. Press firmly on bottom of greased 13 x 9-inch pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set. Cool. Cut into bars.
Stir all ingredients together in a large bowl. Serve as a salad or dessert.
Preheat oven to 400°. Spray baking sheet with 3 coats of vegetable oil. Combine chicken and ice water in large bowl. Put yogurt in a medium bowl. Set both bowls aside. To make breading, combine remaining ingredients in a large, tightly sealed plastic bag. Seal. Shake well to mix. Remove 2 pieces of chicken from ice water. Roll each piece in yogurt. Put chicken in plastic bag. Reseal bag. Shake to coat. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray chicken lightly with vegetable oil. Bake on bottom shelf of oven. Bake for 1 hour, turning pieces every 20 minutes to allow even browning. Serve hot or at room temperature.