HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix jello and boiling water until dissolved. Add drained pineapple and slightly thawed strawberries. Mix well and pour into a 9 x 9-inch dish or oiled mold.
Prepare macaroni and cheese as directed on box. Stir in chicken, sour cream and peppers. Heat thoroughly, stirring occasionally.
Cut cucumbers very thin. Combine sugar, vinegar, salt, and celery seed. Mix well. Pour mixture over cucumbers. Cover and refrigerate for 5 days. Stir mixture twice a day.
Brown garlic and onion, lightly, in butter. Add veal and brown together. Add water and simmer for 45 minutes or until veal is tender. Add sour cream, salt, pepper and paprika. Simmer for 10 minutes longer.
Soften cream cheese and stir in salsa and onion. Spread over tortilla. Roll tortilla like a jelly roll. Repeat with all tortillas. Wrap in plastic and put in refrigerator for two hours until chilled. Remove and slice in approximately 1/2 inch slices.
Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture into a 13 x 9 x 2-inch baking pan. Bake at 400° for 15 minutes. Stir while warm to crumble; cool. Spread half of the crumbs in a 9 x 9 x 2-inch baking pan. Drizzle about 1/2 of the topping over crumbs in pan. Stir ice cream to soften; spoon carefully into pan. Drizzle with remaining topping; sprinkle on remaining crumbs. Freeze. Makes 8 servings.
Grease and flour 2 (9-inch) round baking pans. In large mixer bowl, with mixer on low speed, beat first 10 ingredients for 2 minutes, scraping bowl often. Stir in apples, raisins and nuts. Pour into pans and bake at 350° for 45 minutes or until tester comes out clean. Cool in pans for 10 minutes. Remove and cool. Fill and frost with 2 cups whipped cream.
Saute onions in butter for 5 minutes. Dissolve bouillon cubes in warm water and add all remaining veggies. Cook over low heat until potatoes are tender. Run through blender to puree.
Boil sugar and water together; thicken with cornstarch (you'll want to add a little water before adding to first mixture). Combine juice of 1/2 lemon, a pinch of salt and egg yolks; add to first mixture. Cook until thickened. Remove from stove and cool. Add butter. Combine in layers sauce, bananas, peanuts, etc., until serving dish of your choice is full.
Combine all ingredients in an electric blender. Process for a few seconds (either chop or puree).
Mix all ingredients together. Press into a well-greased 9-inch square glass pan. Bake at 350° for 25 to 30 minutes. Let cool; cut into squares.
Soak skinned chicken breasts in salt water for 30 minutes; pat dry. Pat sour cream on both sides and roll in crushed crackers. Melt the margarine in baking dish. Place chicken in dish. Cook 1 hour covered with foil at 350°; uncover and cook until done as desired.
Combine first 3 ingredients. Pat onto 14 x 18-inch rectangle of waxed paper. Combine remaining ingredients and spread over meat. Roll up jelly roll fashion. Chill several hours. Slice into 6 servings. Bake on rack of broiler pan at 350° for 25 to 30 minutes.
Blend the first 4 ingredients in blender. Blend until smooth. Remove top and add cheese cubes. Process and blend until smooth and creamy. Yields 1 1/2 cups.
Mix all ingredients well. Put in greased baking dish. Bake 35 to 40 minutes at 375°.
Lightly sprinkle medallions with pepper. Heat butter in heavy skillet over medium-high heat; brown quickly in butter, turning once, 3 to 4 minutes per side. Do not overcook. Combine remaining ingredients except fruits in small saucepan and simmer 3 minutes. Serve medallions garnished with sauce and fruits.
Preheat oven to 300°. In medium saucepan, combine preserves, dressing, bouillon and onion. Cook and stir until bouillon dissolves. Simmer, uncovered, 15 minutes. Sprinkle chops with salt and pepper. Coat with flour. Fry in small amount of oil until golden brown. Drain. Arrange in shallow baking dish. Spoon sauce evenly over chops. Bake 20 minutes or until hot.
Cook macaroni noodles according to package directions; drain. In crock-pot, mix milk and eggs, cheese and melted margarine. Add noodles. Cook on low heat for 4 hours, or up to 8 hours.
Heat oven to 375°. In a large bowl, combine brown sugar, sugar, margarine and shortening. Beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda and salt; mix well. Stir in chocolate chips and nuts. Drop dough by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheet. Makes 4 dozen.
Brown ground beef; drain grease and add taco seasoning mix. Set aside. Let cool down. Shred lettuce. Add tomatoes and chopped up onions, stalk and all. Crumble chips on top of salad. When ready to serve, mix up with Catalina dressing (whole bottle). You can serve sour cream and taco sauce to taste.
Cook carrots in saltwater until tender. Drain and cool. Mix onions, sliced thin, with carrots. In blender, mix until smooth, the soup, Worcestershire sauce, pepper, sugar, mustard, oil, salt and vinegar. Pour over vegetables. Refrigerate 24 hours.
Saute beef and onion until done. Drain off the grease. Stir in soup, milk and chopped Ro-Tel tomatoes. Stir over medium heat until well mixed and hot. Pour into baking dish. Put a solid layer of Tater Tots over meat mixture.
Put pineapple in a bowl. Add other ingredients and let stand at room temperature. Stir occasionally. Serve.
Grind cabbage, onions and peppers. Drain the green juice of the tomatoes and green peppers. Put all together in kettle; put spices in a cloth bag. Mix all together; just cover with vinegar, then add sugar to taste, salt and hot peppers (about 3 or 4 pods). Cook, stirring frequently, about 20 minutes.
Clean and shred vegetables. Toss with dressing. Cover and let stand a few hours or overnight in refrigerator. Serves 10 to 12. It will stay about 8 days in Tupperware bowl in refrigerator.
Drain pineapple; reserve juice. Add enough water to juice to measure 1 cup. Cook and stir onion in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes. Stir in ham, green pepper, salt, pepper, pineapple chunks and reserved pineapple juice. Heat to boiling; reduce heat. Cover and simmer until green pepper is crisp-tender, about 5 minutes. Mix cornstarch and cold water. Gradually stir into ham mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over rice.
Bake in 350° oven for 45 minutes to 1 hour. Mix all ingredients. Grease and flour 3 baby loaf pans.
Saute onion and celery in butter in a skillet over moderate heat 5 minutes until pale golden. Mix with remaining ingredients, tossing with 2 forks.
Bake cornbread mix and cool. Break into pieces in a 9 x 13-inch pan. Layer in pan, pinto beans, bacon, celery, pepper, tomatoes, onions and pickles. Mix mayonnaise with sweet pickle juice and pour over the top. Refrigerate overnight.
*Carrots, celery, broccoli, cauliflower, radishes, green pepper, onions, cucumber, tomatoes, etc.
Place tortilla on a baking sheet coated with vegetable cooking spray. Bake at 400° for 3 minutes. Turn tortilla. Spread tomato sauce evenly over tortilla, leaving a 1/2-inch border around edge. Sprinkle with onion, oregano and cheeses. Bake an additional 5 minutes or until golden. Cut into 4 wedges.
Mix and bake the brownies according to directions in two 9 x 13-inch pans. Let cool.
Beat bananas, egg whites, oil and brown sugar until smooth. Add flours, baking powder, baking soda and spices. Mix until well blended. Let stand 5 minutes. Scoop heaping tablespoon of dough onto sprayed cookie sheet. use butter knife sprayed with Pam to round out a hole in the middle of each one. Sprinkle with sugar and walnuts. Bake at 425° for 6 to 10 minutes until golden. Eight ounces of pumpkin can be substituted for bananas.
Grease a 9 x 14 pan with butter or margarine. Add onion soup. Use same package to put into pan 1 package of water (pouring over onion soup).	Then put into pan rice and smooth out. Put into pan 1 whole cut up chicken. Take cream of chicken soup and mix with same can full of water. Pour over chicken. Then put into pan cream of mushroom soup and just spoon over chicken. Be sure to salt and pepper your chicken first. Do not add water to cream of mushroom soup. Bake in 375° oven for 1 1/2 to 2 hours. To double recipe do rice and chicken and mushroom soup.
Add garlic to chickpeas. Blend well. Ingredients may be cut in half. Use mixer to blend all ingredients. Serve with pita bread or crackers.
Microwave 50% power for 1 minute. Mix all ingredients and spread on assorted crackers. Place 10 to 12 crackers on serving plate. Microwave until cheese is melted. Serve warm.
Chop orange slices and pecans very fine. Mix all ingredients well. Drop by heaping tablespoonfuls on a lightly greased pan or pour mixture into pan between 1/4 and 1/2 inch thick. If not dropped, cut into squares while warm. Bake at 350° until light tan.
Cook onion and garlic in oil in large pan until tender. Add picante sauce, tomato sauce, broth and seasonings; boil. Stir in yellow squash; cover and simmer 10 minutes. Stir in shrimp and zucchini. Cover and continue to simmer 8 to 10 minutes or until shrimp is cooked and vegetables are tender. Ladle into bowls. Add additional picante sauce. Serves 5.
Get into car. Turn the key and drive to the nearest bakery. After carefully looking over all the desserts, make the hard decision of which one you want. After the selection is made, pay for the dessert and get back into the car for the ride home. To make everyone believe that you made this, mess up the icing, or if cookies, put into microwave or oven for a few seconds. Pies can be done the same way.
Saute onion and pepper in margarine. Mix together rest of ingredients. Add onion and pepper mixture. Top with 1 carton sour cream, mixed with grated Cheddar cheese. Bake at 350° for 1 1/2 hours.
Prepare cake mix as directed, baking in 13 x 9-inch pan. Cool 15 minutes, then poke holes down through cake with fork.
Cook onion in butter or margarine until tender, but not brown. Beat together sweet potatoes and carrots until smooth. Add cream cheese, onion, eggs, salt, nutmeg and pepper; beat until fluffy. Turn into a 10-inch baking dish. Bake, uncovered, at 325° for 45 minutes or until hot. Or cover and chill. Uncover and bake at 325° for 1 hour. Garnish with apple slices, if desired. Makes 8 servings.
Cook potatoes and onion in water in a covered saucepan until potatoes are tender, about 15 minutes. Drain and mash potatoes. Save cooking liquid and add enough milk to make 3 cups of liquid. Slowly stir liquid into potatoes, adding fat and seasonings. Simmer a few minutes to blend flavors. Garnish with paprika or parsley and serve.
Mix together and heat until oleo is melted. When chicken is partly done, sprinkle on after every time you turn the meat.
Saute cut up zucchini and onions. Add Italian seasoning and also garlic salt and pepper to taste. Saute for approximately 5 to 10 minutes. Add tomato sauce. Cover and let simmer for 10 minutes. Place fresh Parmesan cheese in the bottom of a 9 x 13-inch pan. Pour in zucchini and tomato sauce. Sprinkle more Parmesan cheese on top of zucchini. Cover with foil and bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Cook until tender broccoli and onion. Drain. Stir in flour, salt and pepper; add milk and cook until thickened. Add chicken broth and celery soup. Add broccoli and cook. Add cheese. Cook until cheese is melted.
Combine first 3 ingredients. Mix with hot water. Cook until thick and bubbly. Stir constantly as it burns easily. Let cool completely. Then fold in whipped topping and mandarin oranges. Chill until set.
Mix first 4 ingredients well. Add syrup, bourbon or rum and mix well. Roll into 1-inch balls, then roll in powdered sugar. Makes about 50. Do not bake.
Mix first 5 ingredients in a large mixing bowl. Roll into walnut size balls. Put toothpicks in each one for dipping into chocolate. Chill overnight. Melt paraffin and chocolate chips in double boiler. Dip each ball into melted chocolate mixture and put onto waxed paper until cool. Yields about 200 candy balls.
Cook over moderate heat sugar and corn syrup. Bring to a boil. Remove from heat and stir in peanut butter. Mix in Rice Krispies. Press into buttered 13 x 9-inch pan.
Grate cheese, pepper and onion. Mix adding mayo until it becomes a spreadable consistency. Serve on bread. Can be cut up into quarters for an appetizer tray.
Mix softened cream cheese, green onions and mayonnaise and a handful of finely chopped pecans. Form into a ball. Roll in finely chopped pecans to cover outside. Wrap in waxed paper. Chill. Serve on crackers. Cheese ball can be easily reshaped for another use and look freshly made.
Clean the persimmons	and combine with milk, mixing well. To	the milk-persimmon mixture, add beaten eggs and sugar. Sift the flour together with the other dry ingredients and gradually add to the liquid; stir in melted shortening. Pour into a 13 x 9-inch greased pan. Bake at 325° for 1 hour. Cut into squares and	serve with cream or hard sauce. Very good served warm.
Shred imitation crab meat in blender or food processor. Soften cream cheese and mix remaining ingredients until smooth. Chill. Makes 48 ounces.
Combine sugar, eggs, vinegar, flour and water in double boiler. Cook until thick and smooth. Keep stirring. Just before removing from burner, add butter and lemon juice. Pour into pie shell. Cool and add whipped cream topping.
Spread cocktail bread with Miracle Whip, a slice of onion, braunschweiger and top with shredded cheese. Broil (or bake in a hot oven) until cheese melts. This is an easy appetizer that can be made ahead and refrigerated before broiling.
Cook broccoli medley; drain. Place in baking dish. Add mayonnaise; mix with Cheddar cheese and onion. Crush Ritz crackers; sprinkle on top. Bake at 350° until casserole bubbles around edges.
Cook onion and green pepper in liquid dressing until tender. Stir in remaining ingredients. Heat and serve.
In skillet, cook bacon. Remove and crumble. Cook onions in drippings. Stir in soup, water, salt and pepper. Add potatoes and beans. Pour into a 1 1/2-quart casserole. Stand up franks around edge. Bake at 350° for 30 minutes. Top with bacon. Makes 4 servings.
Preheat oven to 350°. Grease a 13 x 9-inch pan. In a large mixing bowl, beat eggs with oil until thoroughly blended. Add sugar, vanilla, baking soda and water. Beat until light and fluffy. Add flour, cinnamon, salt and nutmeg. Beat until smooth. Fold in apples and nuts (dough will be tough). Spread evenly into a prepared pan. Bake 50 to 60 minutes. Cover and store at least 24 hours before eating. Sprinkle with confectioners sugar.
Cut whole chicken in small pieces, already cooked. Crock-pot is easiest. Grate cheese. Combine enchilada sauce, mushroom soup, green chilies, onion and black olives in large bowl. Cook tortillas in oil, then roll with all ingredients. Be sure to save a little cheese and sauce for top of enchiladas. After all are rolled and put in a pan, put leftover cheese and sauce on top. Bake at 350° in oven just until the cheese has melted. Also, you could substitute chicken for other meats.
Put potatoes and onion in a greased casserole dish. Put ham slices	on top to cover potatoes. In a saucepan melt butter. Blend in	flour and 1/4 teaspoon salt.	Stir. Add milk, stirring constantly, until mixture thickens and bubbles. Pour over ham and potatoes. Sprinkle with thyme. Cover with foil and bake at 375° for 45 minutes or until done.
Toss together lightly. Place in 9 x 13-inch baking dish. Sprinkle over the top 1 large can of Chinese fried noodles (5 ounces). Bake in 350° oven until bubbly hot. Serves 8 to 10.
In skillet, heat oil over medium heat. Sprinkle chops with 1/2 teaspoon salt and pepper. Cook until browned, 3 to 5 minutes per side. Remove chops. Keep warm.
In medium saucepan, combine all ingredients. Heat thoroughly. Makes 6 to 8 servings.
Melt oleo, then add milk and peanut butter. Add cocoa; bring to a boil for 3 minutes. Remove from heat. Pour in oatmeal, nuts, vanilla and coconut. Mix well, drop by teaspoon onto wax paper. Let cool for 1 hour. Makes 2 1/2 dozen.
Mix soup and sour cream together and place in 9 x 13. Wrap chicken with dried beef and bacon. Place on top of soup and sour cream. Bake at 300° for 3 hours, covered. Serve over rice.
Mix all ingredients together. Bake at 375° for 30 minutes. Top with cheese and biscuits. Return to oven at 400° for 15 minutes.
Stir. Do not use mixer. Combine dry ingredients in mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.
Combine all ingredients. Bake at 400° for 15 minutes in a buttered casserole.
Cover dough and let set overnight or about 8 hours. Do not refrigerate. Roll out into rolls on floured surface and place in greased muffin tins or cookie sheets. Dough will be light and sticky. Cover and let rise 2 or 3 hours. Bake at 400° about 7 minutes until nicely brown.
Bring water, salt and vinegar to a boil. Put cucumbers in jars. Add alum, dill seed and garlic. Pour in boiled salt, water and vinegar. Seal jars.
In a 6 quart pan, dice about 3 inches of potatoes, cover with water. Add 1 stick margarine, 3 carrots & 1 onion, diced.	Cook until potatoes are tender; then add 1/2 box Velveeta cheese, cubed, 1 can corn, 1 c. frozen peas. Cook slowly until cheese melts and serve.
Drain canned fruits well. Prepare Jell-O per directions on the box; chill. Slice bananas into juice from fruit an drain. Beat ice cream or Cool Whip into slightly set Jell-O. Fold fruit into Jell-O mixture and chill. Can be decorated with maraschino cherries or whatever appeals to you. You may also add marshmallows, walnuts or coconut.
Beat 1 egg until creamy. Cream together cream cheese, 1/2 cup sugar and the beaten egg. Then add pumpkin, rest of sugar, other egg, flour, cinnamon and milk. Pour into pie shell. Bake at 350° until done (about 50 minutes).
In a skillet brown chops well over medium heat, about 10 minutes per side. Add orange juice, cover and simmer about 30 minutes. Uncover, sprinkle chops with salt and ginger and top each with an orange slice. Cover and cook 10 to 15 minutes more or until chops are fork-tender. Remove chops to an ovenproof platter and top each with sour cream. Place under broiler about one minute. Serve immediately.
Combine first 4 ingredients and refrigerate several hours. Then toss chicken mixture with grapes, mayonnaise and almonds. Arrange on lettuce.
Lightly grease two 9 x 13-inch pans. In a heavy 5-quart pan, combine margarine, sugar and evaporated milk. Bring mixture to a full boil on medium heat, stirring constantly. Continue boiling over medium heat for 5 minutes or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat and stir in chocolate chips until melted. Add Marshmallow Creme and vanilla. Mix well. Now, add pecans, if desired. Spread into prepared pans and cool at room temperature; cut into squares.
Mix sour cream and mayonnaise. Add Italian dressing mix until creamy. Add to mixture thawed and drained chopped spinach. Place in hollowed bread loaf. Sprinkle with parsley.
Place first 7 ingredients into a soup pot. Cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken, strain broth and return to the soup pot. Remove the skin and bones from the chicken, and cut the chicken into bite size pieces. Return the chicken to the broth and refrigerate overnight. Next morning discard layer of fat that formed on top. Heat broth until boiling. Add cubed potatoes and cook until potatoes are tender, about 15 to 20 minutes. Add corn and cook 5-7 more minutes. Serve immediately. Garnish each serving with parsley and egg.
Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. Let cool to touch. Peel and cut into 1/2-inch slices. Arrange slices in a lightly greased baking dish; set aside. Combine brown sugar and next 7 ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Pour over the sweet potatoes. Sprinkle with chopped walnuts. Cover and refrigerate 8 hours. Remove dish from refrigerator. Let stand 30 minutes. Uncover and bake at 350° for 30 minutes or until thoroughly heated.
Combine yeast and warm water in a bowl. Stir in sugar and oil. Mix flour to make a dough. Knead dough, let rest 60 minutes. Shape into pizza. Spread pizza sauce on dough. Top with cheese and favorite toppings. Bake at 400° until cheese is brown.
Fill blender 1/2 full with ice cubes. Combine all ingredients. Blend well. Swirl rim of glass in coarse salt (kosher). Pour mixture into glass. Serve at once. Or put all ingredients into a cocktail shaker; shake vigorously. Serve over ice. Makes 1 serving.
In skillet, brown the beef; drain. Stir in soups. Pour into 13 x 9 baking pan. Arrange French fries on top. Bake, uncovered, at 350° for 50 to 55 minutes or until the fries are golden brown.
In saucepan, bring the water to boiling. Remove from heat; stir in rice. Cover and set aside. In skillet, cook bacon until crisp. Remove bacon and crumble. Reserve 2 tablespoons of bacon drippings; set aside. In bowl, combine eggs and 2 tablespoons water. Cook eggs in 1 tablespoon of bacon drippings until set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and 3 tablespoons soy sauce to eggs; mix well.
Use leftover turkey (cooked), cubed. In saucepan, combine butter, flour, salt and pepper. Stir in broth and milk all at once. Cook, stirring constantly until mixture thickens and bubbles. Cook 1 minute longer. Stir in turkey, cooked peas, carrots, celery and onion. Pour in unbaked pie shell. Preheat oven to 425°. Invert flattened pie crust directly on top of pie. Trim edges and flute. Make slits in top crust. Bake 35 to 40 minutes or until golden brown.
Mix all ingredients. Pour into greased and floured funnel pan. Bake at 350° for 1 hour.
Prick bottom of pie shells. Combine cheese and flour. Add eggs, milk, ham, pimento and seasoning. Mix well. Pour into shells. Bake at 350° for 50 to 60 minutes or until knife put in middle comes out clean.
In a large bowl, beat eggs. Add sugar, then oil. Combine dry ingredients and add alternately to first mixture. Stir in raisins, nuts and vanilla. Pour into a greased and floured loaf pan. Bake 1 hour or until done at 350°. Makes two loaves.
Preheat oven to 350°. Rinse and drain beans in a colander. Place into an ovenproof casserole. Add remaining ingredients, folding together gently so that beans don't break up. Bake, covered, for 45 minutes. Remove cover, stir and bake, uncovered, 30 minutes more, until hot and bubbly.
Put hash browns into a buttered 9 x 13-inch casserole dish. Combine soup, sour cream, cheese and onions. Gently blend into potatoes. Combine cornflakes and butter. Sprinkle on top. Bake at 350° for 30 minutes.
Cook leg of lamb according to size on temperature chart. Rub lamb with salt, pepper and caraway. Pierce holes and stuff with garlic cloves during the last hour. Combine remaining ingredients and place around lamb while it finishes cooking.
Line a shallow 9 x 13-inch pan with heavy-duty foil to wrap around brisket. Place brisket fat side up. Pierce several places with tines of large fork. Sprinkle with smoke, Worcestershire sauce and salt. Bring sides up and over to cover. Make double fold (leave some air space between foil and brisket on sides and top). Marinate in refrigerator 24 hours. Place, still wrapped, in oven at 275°. Bake 5 hours. Open foil and pour barbecue sauce on top (don't pour off drippings). Close foil and bake 1 to 2 hours longer or until fork tender. Cut in thin slices across grain.
Slice potatoes and onions and layer with cheese in 9 x 12-inch pan. Pour milk and melted butter over mixture and bake 1 hour at 450°. Reduce heat and bake at 350° for 1 1/2 hours.