HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear lettuce leaves. Chop tomatoes, cucumber, green onions and radishes. Layer in a salad bowl beginning with lettuce in order listed. Mix together mayonnaise and sugar. Let this sit in refrigerator for 1 hour; pour over salad. Top with cheese and crumbled bacon.
In a small mixing bowl, combine Parmesan cheese and salad dressing or mayonnaise. Stir in snipped chives or parsley, if desired. Set aside.
Combine condensed milk, dry unflavored gelatin, dry strawberry gelatin and food coloring in bowl; mix well. Stir in coconut and chopped walnuts. Form into shape of strawberries; dip tops into green sugar. Roll in red sugar. Chill until serving time. Yield: 24 servings.
Preheat oven to 350°. Mix all ingredients. Bake in greased and floured Bundt or tube pan for 45 to 50 minutes.
Spread rice in bottom of dish, spread broccoli over rice. Melt cheese, margarine and milk in microwave. Mix well and pour on top of broccoli and rice. Top with toasted bread crumbs (optional).
Quarter cabbage and remove the heart. Butter each quarter with butter or margarine until all nooks and crannies are filled. Put quarters back in original places; wrap with aluminum foil. Place in a pan or ovenproof bowl and bake at 400° for 1 1/4 hours or until done to your taste. Umm, umm good!!!!
Brown ground beef; drain. Stir in spaghetti sauce, oregano and garlic powder.	Meanwhile, combine Ricotta or cottage cheese, Parmesan cheese, egg, salt, pepper and 1 cup Mozzarella cheese. Spoon 1/2 of sauce into 2-quart oblong glass baking dish. Top with 4 noodles and cheese mixture.	Top with remaining noodles and sauce. Bake at 350° for about 20 to 30 minutes. Sprinkle with remaining Mozzarella cheese.
Cook peaches and apples with water until tender. Add orange juice and rind. Add 1 cup sugar for each cup of pulp. Cook for 30 minutes and pour into sterilized glasses.
Mix ingredients until moist. Press in bowl. Sprinkle top with some graham cracker crumbs. Cover with Cool Whip and chill for 1 hour.
Wash chitterlings thoroughly and cover with boiling, salted water. Add whole cloves and red pepper, cut into pieces. Cook until tender and drain. Cut in pieces about the size of an oyster. Dip each piece in beaten egg and then in cracker crumbs. Fry in deep fat until golden brown.
Boil fryer; save broth. Cook spaghetti in broth. When spaghetti gets soft, drain broth and set aside. Saute onions, celery and peppers in butter until soft. Add mushroom soup, Ro-Tel tomatoes and stewed tomatoes, then add cut chicken and spaghetti. Sprinkle grated cheese over top of dish. Bake in a 13 x 9-inch casserole dish in a 300° oven for 30 minutes.
Combine cream cheese and whipping cream. Beat on medium speed of electric mixer 1 to 2 minutes or until smooth. Stir in remaining ingredients; chill. Serve with assorted vegetables. Makes about 1 1/3 cups dip.
Boil chicken for 30 minutes or until tender. Cool and remove from bones. Place chicken in a lightly buttered casserole. Mix sour cream and soup together. Pour over chicken. Toss crumbs with melted butter. Sprinkle on top. Bake for 30 minutes at 350°. Serves 6.
Layer in two 8-inch round or square dishes the refried beans. Pour taco sauce over beans. Mix taco seasoning with sour cream. Blend with chopped onion and chopped green pepper. Spread over taco sauce. Chop the tomato and blot onto a paper towel to remove excess liquid. Layer tomatoes over the sour cream. Top with chopped green olives and shredded cheese. Serve with nacho chips.
Dissolve gelatin and stir in pineapple. Chill until thick. Fold in cranberry sauce and sour cream over top and stir through to marble.
Mix flour, oatmeal, butter (softened), brown sugar and baking soda. Press half into deep cookie sheet. Boil water, sugar and dates for 5 minutes. Pour onto cookie sheet. Add remainder of dry ingredients, press gently. Bake at 400° for 20 to 25 minutes.
Mix dry ingredients; knead in butter to form big ball. This should give 24 biscuits. Make mixture into smaller balls; place on greased baking sheet. Flatten balls with either biscuit stamp or fork in shape of cross. Bake in moderate oven for 20 minutes, until they start to brown. Do not allow mixture to become too wet.
Heat oven to 325°. Beat oil and sugars until fluffy. Add eggs and vanilla. Beat well. Add flour, baking soda, salt and cinnamon. Stir in oats and nuts. Drop by rounded cookie scoop on ungreased cookie sheet. Bake 11 to 12 minutes. Cool 1 to 2 minutes before removing cookies from sheet to cooling rack. Store in tightly closed container. Makes 5 to 6 dozen depending on cookie size.
Mix all ingredients well and let stand for at least 1/2 hour before charcoaling or broiling. Should make 8 burgers, 1/4 pound each.
Boil chickens and chopped onions. Remove bones and skin. Measure broth so that you have twice as much broth as rice. Season broth. Bring broth to a boil and add rice. When it comes back to a boil, reduce heat and cook 30 minutes.
Heat 4-inches of oil at 350° in a saucepan. Crumble sausage into large skillet; add onion. Cook over medium heat until browned, stirring occasionally. Remove from heat; drain drippings. Stir in next 4 ingredients. Mix until cheeses melt. Lightly dampen 1 wrapper by dipping your finger in water and wiping all the edges, making 1/4-inch border around the square. Keep wonton wrappers from drying; cover remaining with a damp towel. Place rounded teaspoonful of sausage mixture in the middle of the wrapper. Fold wrapper over filling to form a triangle, sealing edges and removing air bubbles. Repeat with remaining wrappers and filling. Heat 4-inches of oil in a deep-fryer to 350°. Fry wontons a few at a time until golden, about 1 minute. Serve hot. Makes 30.
Soak navy beans overnight in water to cover. Drain, then add fresh water to 1-inch above the top of the beans and cook until almost tender. Add remaining ingredients. Bake, covered, at 400° for 3 to 4 hours. Uncover during the last hour.
Brown hamburger. Grate cheese and chop olives, onion and chilies. Combine all ingredients. Scoop out French rolls. Fill each scooped out roll and wrap each in foil. Bake at 350° for 20 to 25 minutes.
Cook celery and onions in butter until tender. Add meat. Brown lightly. Add soup, catsup and seasonings. Pour into baking dish. Arrange potatoes over top. Bake at 425° for 20 to 25 minutes.
Saute bell pepper and onion in small amount of margarine until tender. Drain. In a large skillet, brown ground beef. Drain. Mix Chili-O mix into ground beef thoroughly with a fork.
Put raisins in bottom of a greased 1-quart casserole. Dip bread slices in melted margarine and place on top of raisins. Mix sugar, eggs, vanilla extract and milk and beat well. Pour over bread and raisins. Place casserole in pan of hot water and bake 1 hour at 350°.
Cream shortening, butter, vanilla and butter flavoring. Alternately add confectioners sugar and milk. Beat on high for 2 to 3 minutes.
Grease and flour 9 x 13-inch pan. Put the cherry pie filling in bottom of pan and sprinkle cake mix all over it. Pour melted butter on top. Sprinkle with walnuts. Bake about 1 hour at 350°. Delicious with whipped cream or Cool Whip.
Brown and drain ground beef and put in bottom of dish along with chopped onion, salt and pepper. Pour soup on top of ground beef. Layer cheese on top, then place Tater Tots on top. Bake at 350° for 35 or 40 minutes.
Mix first five ingredients together. In separate bowl, combine egg, orange juice, rind, water and shortening. Mix into dry ingredients, stirring only until moistened. Add cranberries and nuts. Pour into greased 9X5X3 inch loaf pan.
Mix onion, sauces, tomato juice and spices. Add to meat. Top half of cabbage with meat mixture. Repeat once more. Cover and bake for 45 minutes at 350°. Preheat oven.
Mix well and put into greased small muffin tins. Bake at 425° for 8 to 10 minutes.
Heat in double boiler or heavy pan. Boil 5 minutes. Excellent on ice cream or as fruit dip, especially apples.
Mix crushed pretzels, oleo and sugar together. Press into a 9 x 13-inch pan. Bake in 350° oven for 10 minutes. Mix strawberry jello and boiling water. Add frozen strawberries. Put in refrigerator until it starts to gel. Cream together cream cheese, 3/4 cup sugar and 2 cups Cool Whip. Spread over pretzel crust. Add strawberry mixture on top. Chill and serve.
Soak beans overnight in enough water to cover. Wash and drain beans. To the two quarts of water, add beans and ham hocks. Cover and simmer 2 hours. Add potato, onion and celery. Simmer an hour longer. Remove ham hocks. Cut up meat and return meat to soup. Remove 1 cup of beans with liquid. Puree then return to soup.
Chop vegetables (whatever kind you want) into bite sized pieces. Place in pot with a small amount of water in bottom. Cover with tight fitting lid and steam until tender crisp stage.
Cut the squash lengthwise. Remove seeds. Cut up onion and pepper and mix with the sausage. Stuff in the hollow squash. Pour tomato sauce over the tops. Bake at 350° for 35 to 40 minutes.
Chop lettuce in bottom of dish. I use my lasagna pan works great for a dish. For second layer, chop desired amount of celery, chopped onion and green pepper. Next add peas; then spread mayonnaise over peas. Sprinkle sugar over mayonnaise, then Cheddar cheese and crumbled bacon. This can be prepared ahead.
Beat eggs and spices together; add enough flour to make a stiff dough. Add 7-Up until dough is thin. Dip fish in flour and then in batter and fry.
Combine all ingredients and mix well. Serve with your favorite salad dressing. Serves 10 to 12 people.
Mix water and sugar. Boil and cool. Add rest of ingredients and freeze. To Serve: Mix with pop.
Dip chicken in milk, then drag through crackers. Place in a baking dish. Top with soup and cook for 1 hour at 350°.
Using a large skillet, combine the ingredients together and cover for 10 minutes; stir frequently. Serves 4.
Combine sugar, margarine and milk. Bring to a rolling boil. Cook rapidly for 12 to 15 minutes over medium heat, stirring constantly. Cook until thick. Remove from heat and add marshmallow cream, peanut butter and vanilla. Beat well. Pour into greased 9-inch square pan. Cool and cut into squares.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt and pepper. Stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika. Yield: 6 servings.
Mix butter, cheese, flour, red pepper and salt. Shape into little balls and press pecan half on top. Bake at 325° for about 20 minutes. Makes 4 dozen.
Mix all the ingredients, except flour, together. Add the flour; mix well. Pour into greased and floured 9 x 12 x 1-inch baking dish. Bake for 1 hour and 5 minutes (until done when tested) in a 325° oven. Frost when cool, but slightly warm.
Add all ingredients together in baking dish. Bake for 40 minutes at 350°. Stir once when you see it starting to thicken around edges.
Mix white sugar, cinnamon, salt and apple slices in large bowl. Arrange in pie shell. Mix brown sugar, flour and margarine until crumbly. Sprinkle over apples. You can cut thin slices of pie crust and weave in and out on top of pie. Press ends together. Bake at 375° for about 45 minutes or until apple juice bubbles.
Melt the butter in baking dish. Mix together flour, sugar, baking powder and milk. Pour over the melted butter. Arrange the peaches on top of mixture. Bake at 350° for 30 minutes.
Combine Worcestershire sauce, garlic salt, cream cheese, pimento cheese and Cheddar cheese in bowl; mix well. Chill in refrigerator. Shape into ball. Roll in pecans, coating well. Chill wrapped in plastic wrap until serving time. Serve with assorted crackers.
Sift together the first 5 ingredients. Add oil, eggs and carrots and mix with electric mixer.
Combine ingredients in a 1 1/2-quart covered microwavable casserole. Cook, covered, for 9 to 10 minutes at power level 6, or until heated through. Stir once halfway through cooking. Stir well. Let stand, covered, for 5 minutes. Serve with tortilla chips or crisp raw vegetables.
Put milk, banana (in half), vanilla, ice cubes and sugar, if desired, into blender and blend for about 20 to 30 seconds. Pour into glass and serve.
If you can, select boned chicken thighs. Dip in batter of egg and milk; roll in seasoned bread crumbs. Place thighs in buttered baking dish or casserole so they are not too crowded. Cover with the sweet cream and wine. Sprinkle the fresh or dried tarragon generously over chicken, then the Parmesan, salt and pepper, parsley and a few dashes of paprika. Bake in 350° oven for 45 minutes or until done. Check occasionally to see that cream is not cooking down too rapidly.
Mix potatoes, 1/2 cup butter, onions, soup, sour cream and cheese. Place in 2 1/2 qt. greased casserole dish. Toss topping of corn flakes or potato chips with 1/4 cup butter. Pat on top of casserole. Bake at 350° for 50 minutes or until potatoes are done. Based on 10 servings.
Pour boiling water over oatmeal and set aside. Cream shortening and sugars until fluffy. Add eggs, one at a time, beating well. Add oatmeal-water mixture. Add dry ingredients and beat well. Bake at 350° for 50 to 55 minutes in greased pan.
Beat egg. Add sugar; beat until fluffy. Stir in honey and molasses. Sift dry ingredients. Add to first mixture. Mix well. Stir in nuts and fruit. Chill several hours.
Brown and drain meat. Add Ro-Tel and cream of chicken soup. Stir and mix in Velveeta. Add "hot" to taste.
Combine sausage, egg, bread crumbs and sage. Form into balls. Brown and remove drippings. Combine remaining ingredients in saucepan. Add meat and simmer for 30 minutes. Time: 50 minutes. Makes approximately 30 balls.
Chop cranberries and add sugar. Refrigerate overnight. When ready to prepare salad, add rest of ingredients. You may omit the nondairy whip topping if you like and it still is really good.
Boil spaghetti until desired texture. As spaghetti boils, prepare other ingredients. Cut cucumber, onion and olives. Remove seeds from the cucumber. Place them in a bowl. Pour 1/4 Zesty Italian over them; let sit. When spaghetti is done, rinse and place in bowl with other ingredients. Pour the remaining Zesty Italian over it. Stir up; chill. Before serving, add cherry tomatoes.
Spread cubes in buttered 12 x 8 x 2-inch baking dish. Top with sausage and cheese. Combine eggs, milk and seasonings. Mix well and pour over cheese. Cover. Refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set.
Combine egg, sugar and oil; mix until light yellow. Sift together flour and cinnamon. Stir into egg mixture. This will be very stiff. Add vanilla, stirring until well mixed. Add apples and walnuts; mix well. Pour into greased and floured 9-inch cake pan. Bake in 350° preheated oven for 45 to 50 minutes.
Cook linguine. Set aside. Heat dressing. Add next 9 ingredients. Cook and stir for 8 to 10 minutes. Add linguine. Sprinkle with Parmesan.
Cream butter and sugar. Add egg yolk and flavorings. Mix flour and candy. Roll into small balls and dip each into egg white. Roll in granulated sugar. Put a chocolate chip in center of each. Bake 15 minutes at 350°.
In a skillet, heat oil until warm. Place a tortilla in oil until soft (do not fry them until they are crispy). Shake off excess oil. Lay tortillas flat. Put a tablespoon of meat and some grated cheese along the edge of the tortilla. Roll up filling in tortilla. Place in baking pan. Repeat procedure until pan is full. If any meat and cheese are left, sprinkle along top of enchiladas. Pour enchilada sauce over enchiladas until covered. Bake at 350° until bubbly.
Mix all the ingredients in a bowl. Lightly oil a griddle and heat to 325° or medium heat. Ladle potato mixture onto the griddle, flattening it slightly. Cook 8 to 10 minutes on the first side; turn and cook an additional 5 to 8 minutes. Serves 6.
Slice cucumbers and place in crock. Cover with lime (mix 1 cup of lime to 1 gallon of water). Soak 12 to 14 hours. Rinse well and with salt water, soak 4 hours. Drain and rinse well. Bring to boil the vinegar, sugar and spices (placed in cloth bag). Pour over cucumbers. Let soak overnight. Cook syrup and cucumbers in large pot until cucumbers are clean; pack in hot jars and seal.
This was usually baked but could be heated on top of stove. Recipe evolved for variety during winters when diets were limited to home grown produce; one of my favorites.
Break eggs into bowl; beat well, then add margarine and Crisco. Sift flour and sugar together. Then add this and all other ingredients to eggs and Crisco mixture. Mix well in mixer. Put into pans and bake 20 minutes at 350°.
Combine eggs, milk, salt and mustard. Set aside. Remove crust from bread and tear into pieces. Place half of torn bread in bottom of greased 9 x 13-inch casserole dish. Put 1/2 of the drained sausage over bread, then 1/2 of cheese. Repeat layers. Pour egg-milk mixture over all. Refrigerate overnight. Place on baking sheet in 350° oven for 45 to 50 minutes.
In small bowl, combine all ingredients. Mix well. Cover and refrigerator. Yields 1 1/4 cups.
Run hot water over plain noodles for about 2 minutes. Mix shredded cabbage, water chestnuts and onions in bowl. Add plain noodles. Mix sugar, vinegar and chicken flavor packet from noodles. Pour over salad. Refrigerate overnight.
Place the vegetables in a roasting pan which has a tight fitting cover and will be large enough to accommodate all of the chicken, too. Place the chicken halves over the vegetables. Sprinkle with salt and pepper; pour all the cream over the chicken. Dot with squares of butter. Cover tightly and bake at 350° for 1 hour or until you can pierce the thickest part of the chicken with sharp fork. Uncover and place under the broiler for 5 minutes or until the chicken is a golden brown. Serve piping hot. Serves 4.
Combine the flour, brown sugar, baking powder, salt and soda. Combine the oil, vanilla, eggs and milk and add to flour mixture. Stir just until moist, then stir in the remaining ingredients. Grease and flour a 10-inch fluted tube pan. Pour in mixture. Bake in a 325° oven for 55 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool. Sprinkle with powdered sugar, if desired. Makes 16 servings.
Beat egg yolks and milk together. Add salt, pepper and turnips, mixing thoroughly. Beat egg whites until stiff peaks form. Fold turnip mixture into beaten egg whites. Add melted butter. Bake at 350° for 30 minutes.
Brown onions, butter, Worcestershire sauce, poppy seed and mustard. Slice rolls lengthwise and spread filling on both sides. Lay ham and cheese on top, then wrap in tinfoil until hot. May be cut with electric knife for individual servings. Great for a party or shower!
Mix together, pat in bottom of 9 x 13-inch baking dish. Bake 15 minutes in 350° oven. Cool well.
Combine in a saucepan, milk and eggs; beat well. In a separate bowl, combine sugar, cornstarch and salt; slowly pour dry ingredients into	egg mixture, stirring constantly over medium heat. Cook until it thickens. Take off heat and add vanilla and butter; let cool. Put sliced peaches in the graham cracker crust. Poor the cooled filling over peaches. Top with Cool Whip and chill.
Place first 3 ingredients in small pan and cook over low heat for 10 minutes. Mix together with next 4 ingredients. Place in 1 1/2 quart baking dish. Cover with cracker crumbs and dot with margarine. Bake at 400° until brown and bubbly on top.
Have egg whites at room temperature. Beat until frothy. Add salt and cream of tartar. Continue beating until soft peaks. Add sugar, a tablespoon at a time, beating all the while until sugar is dissolved and very stiff peaks form, 10 to 15 minutes. Put in 10-inch buttered pan. Place in hot oven at 450°. Close door and turn off heat. Let stand overnight; do not open door. Top with strawberries and whipped cream.
Cream butter and sugar thoroughly. Add eggs, one at a time, mixing well after each. Melt chocolate and add gradually to mixture while mixing. Add vanilla. Combine baking soda and sour cream. Add quickly to egg-sugar mixture. Combine until smooth. Sift flour before measuring. Sift with salt and add 1 cup at a time until just blended. Do not overmix. (Batter will be thick and rich.) Add the 1 cup boiling water and mix until blended. Pour into Bundt pan or other fancy pan which has been greased and powdered with cocoa. Bake at 350° for 1 hour and 15 minutes. Check for doneness after 1 hour. Glaze with diluted fudge icing so that it drips down sides, if desired.
Remove stems and seeds from green peppers. Rinse and drain on paper towel. Mix ground beef, bread crumbs, salt, pepper, onion, rice and 1/2 cup tomato juice. Stuff green peppers with mixture. Place in 1 1/2-quart baking dish. Pour remaining tomato juice over stuffed peppers. Bake, covered, at 350° for 45 minutes. Uncover; bake for 15 minutes longer. Yields 6 servings.
Dissolve gelatin in boiling water. Add fruit puree. Stir until well blended and pour into paper cups. Cover cups with foil. Make slits in centers of foil covers. Insert popsicle sticks in slits to keep them upright. Freeze. Peel off paper; cut and eat. Makes 3 pops. One pop equals 1/3 fruit.
Cream oil, sugar and eggs. Sift all dry ingredients, then add to creamed ingredients. Add apples and pecans last. Put in 3 layer cake pans. Bake at 350°. Check after 25 minutes.
Combine sugar, milk, margarine and salt in large saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 8 minutes, stirring constantly. Remove from heat and add rest of ingredients. Stir until chips and marshmallows are melted and blended. Pour into buttered 9 x 13-inch baking pan. Cool and cut into squares. Makes 5 pounds.
Melt margarine in skillet. Add onions, celery, apples and raisins. Cook and stir frequently for 5 minutes until softened. Remove from heat; stir in stuffing mix and seasonings. Add cider to moisten. Put into greased casserole. Bake, covered, at 350° for 30 to 40 minutes. For crisp top, remove cover the last 5 minutes.
Blend cheese with butter. Add flour, salt and paprika; mix well. Mold 1 teaspoon dough around each olive to cover. At this point you can refrigerate or freeze for up to 10 days. Bake puffs at 400° for 15 minutes. Serve hot. Yields 48 appetizers.
Saute onions in margarine. Toss dressing well. Add poultry seasoning. Grease 9 x 13-inch Pyrex dish. Put 1/2 crumbs on bottom. Spread chicken over crumbs. Mix together last four ingredients. Pour all over chicken. Cover with remaining 1/2 of crumbs. Bake 45 minutes to 1 hour in 350° oven. Serves 10.
Mix in saucepan, oleo, shortening, cocoa and water. Bring to a boil and pour over flour and sugar. Add buttermilk, soda, eggs, cinnamon and vanilla. Bake in 400° oven for 25 minutes. Use greased and floured (or cocoa) Bundt pan.
Roll out biscuit dough very thin (about 1/8 inch thick). Pare and core apples. Fill center with sugar and cinnamon. Cut the biscuit dough in strips and wrap around apples. Dot the dumplings with butter and bake at 400° for 30 minutes.
Cook potatoes, carrots and celery in water until tender. Drain; save liquid. Put vegetables in separate dish. In the same pan, saute onions in butter. Stir in flour, salt and pepper. Gradually add milk, stirring constantly, until thickened. Gently stir in cooked vegetables. Add one cup or more of reserved cooking liquid until soup is desired consistency. Makes 2 1/2 quarts, 8 to 10 servings.
Boil chicken with the bay leaves, onions and bell pepper until chicken is done. Add the potatoes (can leave skin on) to the broth from chicken. Cook until potatoes are tender. Add 1/2 cup milk and flour. Cook 5 minutes. Add 1 1/2 cups hot milk and both cans of corn. Cook this about 5 to 10 minutes. Stir to keep from sticking. Serve with corn bread or Ritz crackers.
Line pie pan with pastry. Brush shell with evaporated milk. Bake in preheated oven at 450° for 5 minutes. Fill shell with tomatoes and sprinkle with salt and pepper. Mix remaining ingredients and spread on tomatoes. Bake in preheated moderate oven at 350° for 40 minutes or until done. Serves 6.
Score steak on both sides in a diamond pattern. Brush each side with 1 tablespoon mustard; place in a large shallow dish. Mix remaining ingredients and pour over steak. Cover and marinate 8 hours. Broil steak 5 minutes on each side or to desired degree of doneness, basting with remaining marinade. Slice steak thinly to serve. Serves 5.