HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cucumbers, cabbage and onion in large bowl. Mix well in saucepan. Heat oil, vinegar and sugar. Heat just to boiling point. Pour over vegetable mixture. Sprinkle with celery seed. Mix well. Chill 2 or 3 hours. (Can add shredded red cabbage and shredded carrots.) Serves 6 to 8.
Preheat oven to 375°. Combine first five ingredients and mix well. Arrange apple mixtures in an 8 x 8-inch baking dish that has been sprayed with nonstick coating. Combine remaining ingredients and sprinkle over apples. Bake for 30 minutes or until apples are tender and topping is lightly browned.
Sift together flour, baking soda and salt. Add remaining ingredients. Make small balls in your hand. Place on cookie sheet and press down with fork. Bake at 375° for 15 minutes or less.
Freeze steak for at least 1 hour. Cut into 1/8-inch thick slices. Heat oil in skillet. Add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices. Brown lightly about 2 minutes; remove meat. Add green peppers and onions; cook 3 minutes. Add soy sauce, sugar, bouillon, water chestnuts and cornstarch dissolved in water and green onions. Simmer about 2 minutes or until sauce thickens. Serve over hot rice. Serves 6 to 8.
Cut tortilla shells into eights and fry in oil until crisp; drain on paper towel. Set aside. Arrange fried tortilla shells on a cookie sheet. Cut and arrange a generous cube of cheese on each. Add a slice of hot dog and a small slice of hot pepper. Stick under the broiler for a few minutes, Serve immediately.
Spread beans in shallow serving dish. Mix sour cream with taco seasoning and spread over beans. Top with shredded cheese and tomatoes. Serve with tortilla chips. Makes 6 servings.
Cream butter and sugar; add jam, eggs and sour milk. Mix flour, soda and spices; add to this mixture. Bake in greased layer pans at 350° until done.
Combine butter, sugar, Marshmallow Creme and milk in heavy saucepan. Cook on medium heat until sugar dissolves, stirring. Boil on low heat 7 minutes. Remove from heat; add chocolate bars, chips and nuts. Stir until smooth. Pour into two 9-inch square pans. Cool in refrigerator.
Let cheeses set until soft; then mix together until yellow. Add onion, peppers, mayonnaise and ham. Refrigerate overnight. Pour out and roll in nuts.
Saute onion with butter until golden. Add ground beef, salt and pepper. Brown. Then add green beans and tomato soup. Pour into casserole dish. Mix mashed potatoes, milk and egg. Spoon mounds over meat mixture. Bake at 350° for 30 minutes.
Cream shortening. Add sugar and cream together well. Add beaten eggs and milk. Sift dry ingredients and add to the mixture. Stir in currants. Roll dough on lightly floured board to a 1/4 inch thickness. Cut with a round cookie cutter. Bake on an ungreased griddle over low flame or on electric griddle heated to 350°. Turn cookie when it is golden brown, but only turn once.
Cook noodles as package directs and drain. Brown ground beef. Drain off fat. Add onion, chili mix, extra chili powder and tomato sauce to meat. Let simmer until onion is done. Add the drained corn to meat mixture. Let simmer for a few minutes. Add mixture to drained noodles; mix and place in a casserole dish. Place sliced cheese on top. Place in oven and let cheese melt.
Mix ingredients. Bake in casserole dish at 350° for 1 hour.
Mix all ingredients, except crackers and margarine. Pour into casserole dish. Sprinkle crushed crackers on top and then margarine. Bake at 350° for 30 to 45 minutes.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine cake mix, margarine and milk; mix well. Press 1/2 of dough evenly in bottom of greased pan. Sprinkle chocolate chips and nuts evenly over dough; drizzle evenly with ice cream topping. Crumble remaining dough mixture over ice cream topping.
In a medium bowl, combine all the ingredients and beat until stiff. Transfer the cream to a serving bowl and refrigerate, covered, for at least 30 minutes before serving. A dollop of this light, glossy cream is a fine accompaniment for any crumb cake.
Cook and drain vegetables. Mix together soup, mayonnaise and cheese. Pour mixture over vegetables. Top with Town House cracker crumbs, then Parmesan cheese. Bake at 350° for 30 minutes.
Combine ingredients to create a biscuit-like batter. Roll batter with rolling pin until batter is 1/2-inch thick. Cut oval shapes any size you wish and bake at 325° until done (12 minutes). Makes one batch.
Combine chicken, peas and celery; chill. Add lemon juice, garlic salt and soy sauce to salad dressing and mix until thoroughly blended. Add salad dressing mixture to chilled chicken mixture. Add noodles and grapes tossing to blend. Sprinkle with nuts.
Brown in butter, onion and celery. Add broccoli and stir for 5 to 10 minutes. Add rice and soups. Mix together and put in casserole dish. Top with grated cheese. Bake at 350° for 30 to 40 minutes.
Combine all ingredients and freeze in cartons. Remove from freezer and allow mixture to reach slushy stage before serving. Yields 2 gallons.
Crumble half of cooked cornbread into bottom of large glass bowl. In another bowl combine tomatoes, green pepper, onion, pickles and bacon. Blend well. Spoon half of vegetable mixture over cornbread. Stir together mayonnaise and pickle juice in small bowl. Spread half of dressing over vegetables. Repeat layering. Cover tightly and chill 2 to 3 hours.
Preheat oven to 350°. Combine soup nut crumbs, ginger, garlic powder, salt and pepper. Dip chicken in beaten egg, then in crumb mixture. Arrange in single layer in baking pan. Combine preserves, wine and margarine. Bring to a boil. Pour over chicken. Bake 1 hour. Recipe can be doubled.
Preheat oven to 375°. In a shallow dish or pie plate, mix together the bread crumbs, Parmesan cheese and pepper. Using a pastry brush, carefully coat each drumstick with yogurt. Roll each one in bread crumb mixture until it is evenly coated. Arrange drumsticks on a baking sheet that has been coated with cooking spray. Bake for about 1 hour or until juices run clear when meat is pierced with a fork.
Combine butter, sugar, vanilla and lemon. Beat until light. Add eggs, one at a time, beating well between each addition. Combine flour, salt, cream of tartar and soda. Combine jam and sour cream. Add alternately to first mixture. Add 1/2 cup of nuts. Bake at 350° for 50 minutes in two greased and floured 8 1/2 x 4 1/2-inch loaf pans.
Mix first 6 ingredients. Add shrimp and mix thoroughly. Chill several hours.
Mix all ingredients. Put in a baking dish. Crush one pack of Ritz crackers with 1 stick of margarine. Place on top of casserole in dish.
Mix eggs, margarine, brown and white sugar and vanilla with mixer; add flour, soda and oats. Fold in chocolate chips and peanut butter. Use 1/4 cup measuring cup for cookie scoop. Bake at 350° for 15 to 20 minutes. Makes approximately 40 to 50 big cookies.
Combine buttermilk, yolks and shortening. Sift together dry ingredients and add other mixture. Fold in egg whites.
Wash turnip greens through several waters. Cover with water and boil until tender. In large iron skillet, put bacon grease and add greens that have been lifted out of the water. Add salt to taste and a little sugar, if desired, and cook on medium heat until greens are almost dry.
Soak bread in 1/3 cup milk. Mix together the first 7 ingredients. Add the soaked bread; mix well. Bake in a loaf pan at 375° for 1 hour.
Cook onion, beef and sausage until brown; drain. Cool and add shrimp and seasonings. Spoon in wrappers. Fold in triangles and roll. Deep fry in oil until light brown. Serve with sweet and sour sauce.
Cream shortening and sugar. Beat egg yolks and add to creamed mixture; beat well. Combine dry ingredients and add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cold coffee and vanilla. Beat egg whites until stiff and fold into batter. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 23 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool. Frost with Creamy Mocha Icing.
Mix and bake in 2 (10-inch) pans that have been greased and floured at 350°. Check for doneness after 35 minutes.
Drain pineapple well, juice not needed. Soften cream cheese. Using fork, mix the crushed pineapple into the cream cheese. Add the cherries (which have been cut into small pieces).
Cook, until soft, broccoli and onion. Cook, until done, rice in water. Mix in pan and heat, cream of chicken soup, mushroom soup and Cheez Whiz. Drain water from broccoli. Mix all ingredients together and place in 11 x 16-inch pan; sprinkle with grated cheese and bake 10 minutes at 350°.
Make a few slits in each wing. Mix all ingredients in bowl, except chicken, and mix well. Add chicken and coat with batter. Refrigerate for 2 hours. In wok, shallow fry chicken until cooked, about 15 minutes. Makes 6 servings.
Mix ingredients well and shape into a loaf in baking dish. Spread more catsup in a thin layer over the top. Bake at 300° for 45 minutes to an hour or until meat is done.
Add potato soup, cheese soup and milk to cooked broccoli. Cook slowly until ready to eat.
In a bowl, mix all ingredients well. Cover; chill overnight. Serve with tortilla chips. Makes about 5 cups.
Pour olive oil into heavy frying pan. Crush chili pequins and add to oil along with garlic powder; mix well with oil. Add nuts and toast over medium heat for 7 to 8 minutes, stirring constantly. Mix seasonings and nuts together thoroughly. When nuts are toasted, sprinkle with chili powder; stir so chili powder is well mixed with nuts. Pour into serving bowl. Makes about 2 cups.
Boil zucchini and onions for 5 minutes; drain. Mix cream of mushroom soup, sour cream and carrots. Melt oleo and stir in stuffing mix. In a 9 x 13-inch pan, put 1/2 of stuffing mix; spread. Pour zucchini mixture on and top with remaining stuffing mix. Bake 30 minutes at 350° until bubbly. This may be frozen baked or unbaked.
Cook broccoli as directed on package. Drain and chop. Place broccoli in casserole dish.
Bring to a boil 3 cups sugar and 1 quart water. Stir until sugar is dissolved. Cool. Add 1 large can pineapple juice, 1 can frozen lemonade and 1 can frozen orange juice. Add 8 very ripe bananas that have been mixed in osterizer. Mix all ingredients well. Freeze.
Cream sugar and butter; add eggs, then vanilla and flour. Mix well. Sprinkle sugar on cut cookies and bake at 325° until lightly brown.
Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite size strips. Set aside.
Cream sugar and oleo. Add crushed pineapple. Fold in stiffly beaten egg whites and chopped pecans. Layer with vanilla wafers in serving dish. Top with whipped cream. Refrigerate several hours.
Mix condensed milk and lemon juice. Stir until thick and add fruit. Fold in Cool Whip and pour in graham cracker crust. It is a very rich pie. Does better if made the day before eating. Yields 2 pies.
Open and drain pears (save juice). Bring 1 cup pear juice to boil. Remove from fire and add jello. Stir until completely dissolved (about 2 minutes). Set aside to cool somewhat and after 5 minutes, put in refrigerator.
Heat oven to 325°. Beat first 4 ingredients until creamy. Add flour, oats, nuts and salt. Mix well. Shape rounded teaspoonfuls into balls. Bake on ungreased sheet 15 to 18 minutes. Roll in powdered sugar while hot. Cool completely. Re-roll in powdered sugar again. Makes about 4 dozen.
In a small saucepan, beat 1 egg; add 1/2 cup milk and 2/3 cup sugar. Cook and stir over low heat for several minutes or until mixture begins to barely coat spoon. Add chocolate and stir until melted and mixture is thickened slightly. Cool to room temperature. In a bowl, cream butter until fluffy; add sugar and cream until light. Add vanilla and remaining eggs. Mix well. Sift together the dry ingredients and add alternately with remaining milk. Stir in mixture. Spread half of batter into large round circles on a buttered and floured cookie sheet; repeat with remaining batter. Bake at 350° for 20 minutes or until top springs back when lightly touched with a finger. Cool and remove to rack for complete cooling. Place 1 layer on serving plate and spread with filling; top with other layer.
Mix oil and sugar, then eggs. Stir in pumpkin and dry ingredients. Pour into tube pan that has been greased and floured. Bake at 350° for 1 hour and 15 minutes. (Bake about an hour and check.)
Mix milk and banana cream together. Stir until mixture thickens. Add 1 cup of cold water and stir; gradually add Cool Whip and stir until well mixed.
*Mix 1/2 teaspoon cinnamon with 1 1/2 teaspoons sugar.
Squeeze excess juice from	strawberries. Mix all ingredients together and pour in two layer cake pans which are well-greased and floured. Bake at 350° for 30 to 35 minutes.
Brown meat and onion in skillet; drain. Add salsa, tomato sauce and bouillon cube. Bring to full boil. Cover and reduce heat. Simmer 5 minutes. Prepare rice. Serve meat mixture over rice and top with garnishes: chopped tomatoes, sour cream, shredded cheese, black olives and tortilla chips.
Mix well. Grease a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Let cool.
Cook carrots, covered, in a small amount of boiling, salted water until tender. Drain and then dry. Mix sugar with ginger. Roll carrots in mixture. Melt butter or oleo in a skillet, then add carrots, turning slowly and often over low heat, until carrots are glazed and lightly browned.
Melt margarine in pan. Add vinegar, ketchup, mustard, Worcestershire sauce and sugar. Dip chicken pieces in sauce. Place in baking dish. Pour remaining sauce over chicken and cover. Bake at 400° for 1 hour.
Bring water to a boil and pour over the other ingredients in a 5-cup teapot. Cover and steep 3 to 5 minutes. Stir and strain when serving. Yield: 8 (1/2 cup) servings; 2 calories per serving.
Mix ingredients well, except strawberries and pie shell; cook over medium heat until thickened. Cool. Add the strawberries. Pour into baked pie shell. Chill.
Beat egg white until stiff but not dry. Combine brown sugar, salt and flour and fold into egg white gradually. Stir in nuts and drop from teaspoon on greased cookie sheet. Bake at 300° for 15 minutes. Remove from pan immediately.
Brown sausage, ground beef, onion and green pepper in saucepan. Drain grease. Stir in remaining ingredients. Cover and simmer 1 hour.
Combine all ingredients. Bake at 350° for 30 to 40 minutes until brown on top.
Beat real good. It needs to be beaten ten minutes or more. Bake at 350° until done. Use an angel food cake pan.
Pare apples, quarter and core; cut each quarter into 3 thick slices. Place in a large bowl of water and lemon juice. Combine sugar, cloves, cinnamon sticks and vinegar in kettle; tint bright pink with food coloring. Heat to boiling. Simmer 10 minutes. Drain apples; add enough syrup at a time to make one layer deep. Heat to boiling. Cook 2 minutes or just until apples are tender. Pack into hot jars. Process 15 minutes in water bath.
Set cream cheese out to become room temperature. After cream cheese has become room temperature, cream together with margarine and sugar. Add in eggs, one at a time. Stir flour in creamed mixture. Add vanilla. Grease and flour loaf pan. Bake in preheated 350° oven for 1 hour and 15 minutes.
Dissolve jello in boiling water. Drain berries and pineapple to make 1 cup liquid. Add to jello. Stir in pineapple and berries. Pour in 2-quart flat dish. Put into refrigerator until firm. Combine sour cream, cream cheese, vanilla and sugar. Mix. Spread over salad after set. Sprinkle with nuts.
Toss the shredded cheese with the flour in a bowl. Then add the beaten eggs, milk and seasonings. Fold in sliced mushrooms. Pour the mixture into pie crusts. Bake pies in preheated 350° oven for approximately 1 hour until the pie is golden brown and a knife inserted in center comes out clean.
Cook rice. Combine with salt and sour cream. Arrange 1/2 of rice mixture in bottom of greased dish. Cut cheese into domino size pieces and wrap in strips of chili peppers. Place on rice. Add remaining rice mixture; dot with butter. Cover with grated cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Grease 10 x 1 1/2-inch pie plate. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat Bisquick, milk and eggs about 1 minute or until almost smooth. Pour over beef. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean (5 to 8 minutes). Serves 6 to 8 people.
Melt butter. Add sugar, eggs and vanilla. Sift flour, salt, soda and cinnamon. Add apples and nuts. Bake in loaf pans in 350° oven 30 to 45 minutes or until done.
Add fresh milk to finish filling up churn. Put in electric or hand churn. Add ice and salt. Churn until ready.
Combine home style vegetables, including liquid, cooked chicken or turkey and remaining ingredients; bake at 350° for 20 to 25 minutes.
Dissolve jello in boiling water. Add pineapple, bananas, strawberries and nuts. Divide this in half; leave half out. Pour other half in a 13 x 9-inch pan and chill. Spread sour cream on congealed half. Add rest of mixture and chill.
Cook grits in boiling water; add butter, cheese and onion. Stir until cheese and butter melts. Fold eggs into mixture. Pour into large well-greased casserole. Bake at 300 degrees for 1 hour or until mixture is set.
Drain and chop mushrooms. Soften cream cheese. Combine mushrooms, cream cheese and seasoned salt. Press perforations in crescent roll dough to make 2 long pieces of dough. Spread cream cheese mixture on dough. Roll each piece sideways. Brush top with beaten egg. Sprinkle with sesame seed and slice about 3/4-inch slices. Bake at 350° for 10 to 12 minutes. Makes 4 to 4 1/2 dozen.
Brown meat, then sausage. Add seasonings, mushroom, and Rotel Tomatoes. Cook until tender. Then add parsley, and green onions. Cook for a minutes longer. Then add all the liquid. Once it boils, put the rice in and cook about 10 minutes.
Mix together shortening and brown sugar. Mix beaten eggs and mashed bananas. Add flour, salt, buttermilk and baking soda. Mix all ingredients together, adding the walnuts. Grease 2 loaf pans and bake at 350° about 40 to 45 minutes.
In large frying pan, melt butter and saute leeks and mushrooms until almost soft, about 5 minutes. Add stock, and salt and pepper to taste. Bring to a boil and add the potatoes. Simmer, with lid ajar, about 30 minutes. Cool and puree in a blender. Add cream. Serve hot or cold. Garnish with chopped chives, a few mushroom slices, or chopped parsley.
Mix the cookies and margarine together and press into a 9 x 13-inch pan. Freeze until hard.	Spread the ice cream (soften) over the frozen crust. Freeze again. Now make the sauce.
Place clean, cut-up fryer in the crock-pot first. Cover with the remaining ingredients. Cook on low all day (8 hours). Simple and delicious. Suggested side dishes are rice and a vegetable.
Slice squash in 1/4-inch slices. Line baking dish (casserole) with alternate rows of squash, onions, salt, pepper and about 2 teaspoons of flour for each layer. Salt and pepper should be used to taste. Dot each layer with butter after you place flour on top of layer. Cover with bread crumbs. Bake at 400° for approximately 3/4 hour. Check after 1/2 hour.
Mix together all ingredients. Heat a small baking pan, then bake at 375° until brown.
Mix with beater for 1 to 2 minutes the lemon pudding and cold milk. Dissolve jello in boiling water. Stir in orange juice concentrate until thawed. Stir in undrained pineapple. Let partially set. Fold in oranges. Pour into a 9 x 13-inch pan. Chill until set. Spread with topping and chill overnight.
Cook zucchini, onion and spices over medium heat for 10 minutes. Beat eggs with dry milk. Combine with cooked vegetables and bake in glass pie pan at 375° for 16 minutes.
Measure cereal and peanut butter in a large bowl. Measure syrup and sugar into a saucepan and bring to a full boil; immediately remove from heat. Pour over peanut butter and cereal; mix fast and well. (Pour directly on peanut butter to soften it for mixing.) Press into buttered 9 1/2 x 13-inch pan. Let cool. Melt chips in double boiler; spread as icing over mixture. Let icing cool, then cut into bars. Freezes well.
Cook sirloin tips or cut-up sirloin steak until well done. Put shortening in frying pan. Cut up peppers and onions; add salt and sirloin, stir and fry on medium heat until brown. If desired, add sauce (optional).
By hand, mix cream cheese and sugar in a large bowl. Mix Dream Whip (directions on box), then pour Dream Whip into sugar and cheese. Blend well. Pour into cracker crusts; top with cherries. Makes 2 cakes. Refrigerate.
Mix the ingredients well and freeze. Thaw 2 hours before serving and add 2 quarts of ginger ale. Serves approximately 25.
Place almonds in a shallow pan and bake in 325° oven until golden brown, about 8 to 10 minutes. Let cool.
Combine yogurt and seasonings in a large bowl. Mix well. Combine and mix all vegetables. Add shrimp and macaroni. Thoroughly mix. Refrigerate about 2 hours before serving. Makes 8 servings.
Put in friendship, add lots of love. Put in many, many smiles and add a barrel of happiness and another of understanding. Add hope, helpfulness and honesty. Add truth and patience, and lots of kindness and also some ambition and cleanliness. Add lots and lots of faith and top it off with volunteering each week. You will come out with one perfect volunteer. Try it, won't you?
Preheat oven to 375°. Butter a 3-quart casserole or baking dish. Combine all ingredients (except cheeses and cream) in dish. Cover and bake for 1 hour. Stir in cheeses and cream. Lower heat to 325° and bake 10 to 15 minutes longer.
Heat oil in Dutch oven. Add chicken. Brown lightly on each side (about 10 minutes). Remove chicken and sprinkle with salt and pepper. Add onion and garlic. Stir-fry until golden brown (about 5 minutes). Add tomatoes, mushroom and parsley. Return chicken to pan. Spoon vegetables over meat. Reduce heat to low and cook 10 minutes more, until sauce is thick and fork can be inserted with ease. Serve over angel hair pasta. Contains 254 calories per serving.
Cook water and sugar until it spins a thread. Meanwhile beat egg whites until stiff. When water mixture is done, slowly add to egg whites while they are beating. (this is after they are stiff). Then ice a cake.
Fry hamburger and onion together. Add corn and soup. Put fries in bottom of 9 x 13-inch greased pan; place meat mixture over the fries. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Put one layer of crushed Doritos on the bottom of a casserole dish. Mix meat, onion, rice and soup together. Spread mixture over chips, then layer cheese over mixture. Top with another layer of crushed Doritos. Bake from 30 to 45 minutes at 375° or until cheese is melted.
Melt butter; blend in flour. Add broth; cook and stir until thick. Add meat, vegetables and salt. Heat to bubbling; pour in a 1 1/2-quart casserole dish. Cut biscuits in quarters. Arrange in a ring, rounded side down on top of hot chicken. Bake at 425° for 8 to 10 minutes or until biscuits are done. Makes 5 servings.
Beat egg; add remaining ingredients (except blueberries), in order listed, and beat with a fork until smooth. Fold blueberries into batter.
Add salt bacon to green beans; cook on medium-high heat until almost done, approximately 1 1/2 to 2 hours. Add ingredients to green beans, sweet corn, banana pepper, salt and pepper. Finish cooking with green beans until tender to taste. Serves 6 to 8 approximately.
Brown onion in oleo; add rice and broth or consomme. Add enough water to make 2 cups liquid, almonds and mushrooms. Bake in covered casserole dish for 45 minutes at 350°. (Make sure liquid covers rice and check for doneness as ovens vary.)
Boil chicken in 6-quart saucepan with a large amount of water and a teaspoon of salt until done. (You may have to add more water.) Mix Bisquick, milk and corn meal. When chicken is done, remove and put aside. Continue to boil broth and spoon in heaping tablespoonful balls of dough. Dough will rise to top of broth when done. Water may need to be added again before all dough is spooned in. When all dumplings are done, serve with chicken and broth. Serves 4 to 6.