HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, boil water to thoroughly cook noodles, then set aside to cool. Cut up lettuce, cucumber, pepper, carrots, onions and broccoli. Toss all into one bowl. Add the cooled off noodles. Then cut (slice) the eggs. Add olives to the salad and add as much Italian dressing as needed. Top salad off with the sliced eggs for decoration.
Rub salt and other ingredients on all parts of roast. Place, uncovered, fat side up in a roasting pan. Bake at 325° to desired doneness. Let stand 15 minutes to firm meat before carving.
Cook broccoli until tender. Mix all ingredients except crackers. Put into baking dish. Bake at 350° for 15 minutes. Take out of oven. Sprinkle with cracker crumbs. Bake for 5 minutes. Makes 4 servings.
Bake cake mix like box instructs. Melt the marshmallows with small amount of 1 cup of milk. When the marshmallows melt, add the remaining milk and 1 cup sugar. Stir well. Remove from heat and add bag of coconut. Pour on warm cake.
Bake cake like directed on box. When cake is done, take end of silver dinner fork and punch holes in cake (not end with prongs). Mix cream of coconut and condensed milk. Spread on cake while still hot and let set about 2 hours or overnight. Spread Cool Whip on top of cake. Sprinkle coconut on cake. Put in refrigerator. Will keep about a week.
Melt margarine and stir in stuffing. Put 1/2 of mixture in buttered baking dish. Spread chicken (cut in bite size pieces) over this (use scissors for easy cutting). Pour over the chicken 1 1/2 cups reserved broth.
Combine ingredients, except rolls and cheese. Form 8 rectangles by sealing perforated edges of 2 rolls. Sprinkle 1 tablespoon cheese over half of each rectangle. Top with about 1/4 cup of tuna mixture and another tablespoon of cheese. Fold other half of rectangle over filling; seal edges with tines of fork. Place on ungreased baking sheet. Bake at 425° for 15 minutes or until golden brown.
Wash cilantro; cut off leaves. Mince stems with garlic and salt plus a little water to make a paste. Spread on meat. Cover and marinate at least 40 minutes, 2 hours is better. Slice thin; cut into 1-inch pieces. Fry in a little oil on high heat until done.
Brown ground beef on top of stove in a large roasting pan. Drain off any grease. Add all other ingredients; simmer slow for 1 hour.
Grease a 1 1/2 to 2-quart casserole. Cut bread and cheese in quarters. Layer bread, shrimp, cheese and one-half of the melted butter. Repeat layers.
Mix together chicken, celery, almonds, salt, onion, lemon juice, mayonnaise and water chestnuts. Turn into a 10-inch fluted pie crust. Bake, uncovered, at 375° for 30 minutes or until crust is browned. Add cheese and bake an additional 10 to 15 minutes.
Prepare dinner as directed on package. Add remaining ingredients and mix well. Chill. Add additional salad dressing before serving, if desired.
Drain pineapple, reserve juice. Mix pineapple and bananas in salad bowl, set aside. In saucepan, mix pineapple juice, sugar, eggs, margarine and flour; cook over medium heat until thick. Pour over bananas and pineapple. Mix and serve.
Preheat oven to 350°. Sift together flour, salt, cinnamon and sugar in a large bowl. Make well in center. Add eggs and oil, stirring until moistened. Carefully stir in strawberries and nuts. Pour into 8-inch greased and floured loaf pans. Bake at 350° for 1 hour. Remove from pans and cool on wire rack. Makes 2 loaves.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Beat oil and sugar at high speed. Add eggs, one at a time, beating one minute after each addition. Add vanilla. Stir remaining dry ingredients together. Add to first mixture. Add apples and nutmeats. Batter will be very stiff. Bake 30 to 40 minutes.
Combine all ingredients and divide evenly between the tortillas. Spread and roll up. Refrigerate for several hours, covered. Slice 1/2-inch thick and serve.
Mix together in large bowl. Bake as you do other bread. I bake in an iron skillet at 450 degrees for about 20 minutes or until done.
Dissolve Jell-O in 2 cups hot water. Mix in cream cheese; add reserved pineapple liquid and cold water to equal 2 cups. Chill until set, then add pecans and pineapple. Refrigerate.
Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl, stirring well. Let stand 5 minutes until bubbly. Add remaining sugar, shortening, baking powder, salt and 2 cups flour. Beat at low speed of electric mixer until smooth. Stir in remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover; let rise in a warm place for 1 hour, until doubled in size. Punch down dough; turn onto a lightly floured surface.
Mix oil, sugar and eggs. Sift dry ingredients. Add carrots, vanilla and oil mixture together. Add nut meats. Stir lightly. Pour into well-greased loaf pan. Bake 1 hour at 350°.
Cream sugar and shortening. Add other ingredients, mixing well until creamy. Drop on lightly greased cookie sheet by spoon. Bake about 7 minutes at 400°.
Boil together the sugar, water and shortening, salt, raisins, and spices for 5 minutes. When cooled add flour, soda is dissolved in teaspoon hot water. This makes two loaves. Bake about 45 minutes at 325. This cake is of good texture and will keep moist for some time.
Mix pork and beans, brown sugar, mustard, onion and ketchup in a 9 x 13-inch pan. Place bacon slices on top. Bake at 400° for 45 minutes or until the bacon is done.
Mix chocolate chips, oleo and butter together. Melt. Pour over Crispix or Chex and stir gently to coat cereal. Place powdered sugar in large grocery bag and dump in cereal mixture. Shake to coat. Spread on cookie sheet to cool. You may sift more powdered sugar on after it cools.
Combine all ingredients, except tomato sauce, and mix lightly. Place in baking dish and pour tomato sauce over meat loaf. Bake at 375° for 50 minutes. Let stand 10 minutes before removing from pan to serve.
Drain juice off of pineapple and slice bananas in it. Let set about 5 minutes. Stir in the pudding. Stir in well drained fruit cocktail, mandarin oranges and pineapple chunks.
Preheat oven to 350°. Grease pan. Flatten 1 1/2 loaves of bread on baking sheet. Put Pizza Quick in center of bread. Spread out pepperoni. Put cheese on pepperoni. Fold sides over ends. Bake at 350° for 30 minutes.
Mix preceding and spoon over chicken. Bake, covered, for 45 minutes at 370°. Serves 4 to 6.
Mix sugar, ginger, garlic and oil in a large bowl. Add water, soy sauce and pineapple juice and mix well. Add chicken wings and let marinate overnight. Put chicken wings on rack and bake in 350° oven for 1 1/2 hours.
Cream the butter until smooth. Add the brown sugar, flour, salt and baking powder. Mix until crumbly. Add eggs and vanilla and mix well. Spread in a greased and floured 14 x 9-inch pan. Bake at 350° for 30 minutes. Sprinkle powdered sugar over the chews while warm. Cool, then cut into squares.
In blender, combine yogurt, milk and Equal. Add berries a few at a time through opening in lid. Blend until smooth. Add ice cubes through opening in lid, blending until slushy. Makes 4 servings. Contains 82 calories. Food Exchange: 1/2 Milk, 1 Fruit.
Saute onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 c. cheddar cheese, 3/4 c. mozzarella cheese, mix well. Place 3 Tbsp. on each tortilla. Roll up tightly. Place seam side down in a 9x13 baking dish coated with nonstick cooking spray. Top with remaining soup mixture and sprinkle with remaining cheeses. Bake uncovered at 350 degrees for 20-25 minutes until heated through.
Remove seeds from squash and slice. Chop onions and peppers. Sprinkle salt over squash, onions and peppers. Mix together; let set overnight.
Mix dry ingredients together and stir in cornmeal. Melt butter; add egg and milk and combine well. Stir liquid ingredients into dry and combine just until moistened. Fill greased muffin cups and bake at 375° for 15 to 20 minutes. Serve warm.
Preheat oven to 350°. Mix and blend everything except carrots. When well mixed, add carrots. Pour into oblong pan and bake for 35 to 45 minutes. When cool, frost with cream cheese frosting.
Mix ingredients in blender. Cover and blend on low for 3 minutes. Pour into greased 9-inch pan and let stand 5 minutes. Bake at 350° for 40 minutes. Servings: 8.
Combine mayonnaise, sour cream and Parmesan cheese. Stir in olives, red pepper, onions and ground pepper. Serve as a topper with baked potatoes or as a dip with assorted vegetables. Makes about 2 cups.
Follow Basic Biscuits recipe. Roll dough out 1/4-inch thick and cut with doughnut cutter. Dip biscuits in melted butter and then in cinnamon-sugar mixture. Twist once. Place on lightly greased baking sheet 1 inch apart. Bake at 450° for 10 to 12 minutes.
Peel apples and set aside. Mix the sugar and cinnamon; set aside. Do not mix with apples.
In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper; mix well. Add enough of the flour to make a stiff mixture. Chill. Shape into 1-inch balls. Roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25 to 30 minutes. Serve hot. Makes about 3 dozen. Recipe may be doubled. Good way to utilize mashed potatoes (leftover).
Boil sugar and milk to 240° on candy thermometer or soft ball stage. Remove from heat and immediately stir in coconut, pecans and butter. Return to heat and continue cooking, stirring constantly, until candy returns to soft ball stage. Beat until slightly thickened, but not until it loses its gloss. Add vanilla. Cook 3 minutes. Drop by tablespoonfuls onto double thickness of buttered waxed paper. Yields 24 pralines.
Pour boiling water over Jell-O; blend. Add 1 cup cold water. Refrigerate until set. Add and mix in grated carrots, chopped nuts and raisins. Pour into mold and let set. Can make the day before you intend to use it. As salad can serve with mayonnaise or plain.
Brown ground beef and scallions. Drain off fat. Add refried beans and enchilada sauce. Cook over medium heat for about 15 minutes. In a baking pan, cover bottom of pan with a little meat mixture. Then layer with tortillas. (Just enough to cover pan.) Then layer with meat mixture and then cheeses. Repeat, layering tortillas, meat mixture and cheeses. You will have 2 layers of tortillas and your top layer will be cheese. Bake at 350° for 1/2 hour. You can serve with sour cream and Guacamole.
Place crackers in a gallon bag. Pour oil over crackers and toss to coat. Add dressing mix. Toss again. Place in a baking pan, and bake at 250° for 20 minutes. Makes 8 cups.
Place chips in a single layer on paper plate. Top with Mozzarella cheese, pepperoni, Parmesan cheese and olives. Put sauce in custard cup or small microwave-safe bowl; cover. Cook on High about 45 to 60 seconds. Serve pizza sauce for dip for the nachos. Makes 1 serving.
Mix last 3 ingredients well. Stir into vegetable ingredients. Marinate overnight or longer. This salad improves with age.
Look up Pizza Hut's phone number in the telephone directory, dial number, order pizza and wait 30 minutes for delivery. Enjoy!
Sear the chicken pieces in oil. Cut onions into chunks; put them, some water and a couple of bouillon cubes in with the chicken. Cook until tender (2 hours). Add the celery. Mix mayonnaise and soy sauce; set aside. Add the green olives to chicken after 1 1/2 hours. Mix in sauce. Serve over rice.
Mix oleo, eggs, vanilla, sweetener, applesauce, dates and pecans; set aside. Sift together the flour, cinnamon, cloves and soda. Add dry ingredients to fruit mixture and mix well. Bake in angel food cake pan at 350° for 1 hour.
Brush a large turkey with vegetable oil or spray with Pam. Season it inside and out with salt and pepper. Place a peeled onion inside the cavity. (Reserve the giblets for a later Turkey Gumbo, augmented with smoked turkey necks and canned oysters.)
Shred or chop cabbage. Mix brown sugar, vinegar, salt, ketchup and hot sauce thoroughly. Pour into a pan and heat just until it comes to a boil. Pour the heated liquid over the cabbage and mix well. Refrigerate for a few hours or overnight before serving. Makes 5 to 6 cups.
Brown the meat in a large, heavy skillet. Add onion and garlic. Stir. Cook 5 minutes. Add tomato sauce and can of water. Add paste and can of water. Add 1 teaspoon cumin seed. Simmer. Add chili powder about 1 hour before done and salt and pepper to taste. Simmer, covered, on stove about 2 hours total. Remove cover and simmer until desired thickness.
Mix first 7 ingredients and blend. Let mixture stand 5 minutes. Drop teaspoons of mixture in sugar to coat. Place on ungreased cookie sheet. Cook at 350° for 8 to 10 minutes.
In a saucepan, combine cherry juice and sufficient water to make 1 cup liquid. Add cinnamon stick and bring to boil. Pour over gelatin and stir until dissolved. Add lemon juice and cherry wine. Place in refrigerator and chill until jelly-like consistency. Remove cinnamon stick and fold in cherries, mandarin oranges and almonds. Grease 8 (4 ounce) molds or cups. Serves 8.
Line bottom of greased and floured cake pan with chopped pecans. Mix cake mix as directions indicate. Pour over pecans. Mix together the butter, sugar and cream cheese. Drop this mixture by teaspoonfuls on cake. Bake at 350° for 45 minutes. Frost with chocolate frosting.
Saute pork chops in skillet until brown. Arrange in baking dish. Sprinkle flour, paprika, salt and pepper over chops. Combine soup, water, sour cream, onions and parsley in bowl. Pour over chops. Cover. Bake at 350° for one hour or until tender. Uncover. Bake for 5 minutes longer. Serve with rice, noodles or mashed potatoes. Makes 4 to 6 servings.
Marinate meat in French dressing for 1 hour, refrigerated. Thread meat and vegetables, alternately, on 4 wooden skewers. Lay Kabobs on cooking grill. Brush with remainder of French dressing. Cook until desired tenderness, turning Kabobs over halfway during cooking and basting with dressing. Yield: 2 servings (each person has 2 Kabobs).
Combine butter and 1/3 cup brown sugar. Beat until light and fluffy. Add 1 cup flour. Mix well. Press into the bottom of a lightly greased 13 x 9-inch pan. Bake at 350° for 12 minutes until lightly brown. Combine eggs, 1 cup brown sugar, 1/4 cup flour, baking powder, vanilla and coconut. Mix well. Stir in pecans and chocolate. Spoon mixture over hot crust. Bake 20 minutes until lightly brown. Cool completely. Cut into bars. Makes 2 dozen.
Combine 2/3 cup sugar and cinnamon in a bag. Boil 1 cup sugar and butter in a saucepan. Open biscuits. Cut each biscuit into fourths. Put into bag with sugar and cinnamon and shake. Put into a Bundt pan and then pour 1/2 of the boiled mixture on it. Then repeat. Bake at 350° about 40 to 45 minutes.
In skillet, cook onions and pepper in oil or margarine until tender. Add soup and tomato puree. Season with a little sugar, garlic powder, chili powder and chopped parsley. Add 1 or 2 cups of meat; put into rice ring. Cook amount of rice needed. Can just serve over rice.
Drain juice from fruit cocktail and cook juice 3 minutes. Remove from heat and stir in jello and cream cheese (can use mixer to smooth out). Add fruit cocktail and crushed pineapple; mix well. Refrigerate about 2 hours until it starts to set. Whip whipping cream and stir in. Put into mold and refrigerate until set. Superb!
Place one-third of the cooked rice in a well-greased, ovenproof serving dish of 4-quart capacity. Spread 1 cup of the sour cream over the rice and sprinkle generously with salt and pepper. Sprinkle with half the chilies, the Monterey Jack cheese and chopped scallions. Repeat the layers in the same order. Finish with the last third of the rice and the sour cream. Sprinkle with salt and pepper and top with grated Cheddar cheese. Bake at 350° for about 20 minutes, or until the cheese is melted and the rice is heated all the way through.
Place fish in buttered pan; sprinkle with salt, water and evaporated milk. Bake at 350° until fish is tender, about 45 minutes. Serves 6.
Cream oleo and sugar together. Blend in remaining ingredients. Roll into balls the size of a walnut. Press onto an ungreased glass cookie sheet. Sprinkle with sugar. Bake approximately 12 minutes at 350°.
Cook pimiento and onion in butter for 3 minutes. Add salt and beans and cook 5 minutes longer, stirring frequently. Add water and heat to boiling. Serves 6 to 8.
Cream butter and salt. Beat eggs, add to sugar mixture. Add buttermilk and flavor. Bake at 350° for 40 minutes. Makes 2 pies.
Peel the eggplant, slice thin and sprinkle with salt. Put the slices on a plate, weigh them down with another plate and let drain for 1 1/2 hours. Pour off liquid and pat eggplant dry with paper towels. Dredge in seasoned flour, then saute them in batches in 1/4 inch hot oil until they are golden and crispy on both sides. Transfer with slotted spoon to paper towels to drain and sprinkle with salt. Serve with your favorite spaghetti sauce on the side.
Combine cucumbers, onions and salt. Let stand 3 hours. Drain. Combine seasoning and vinegar. Bring to a boil. Add cucumbers and onions. Heat to simmering. Jar and seal. Be careful to avoid boiling as that makes pickles soft. To add color, add 1 teaspoon turmeric.
Cream butter and sugar; add	well beaten egg yolks. Sift 3 cups flour with baking powder. Add to butter mixture. Add all of	lemon extract. In separate bowl, mix pecans, cherries and pineapple. Sprinkle 1 cup flour over and mix together. Beat egg whites until stiff. Fold in batter. Add fruit mixture last. Spoon mixture into tube pan. Let stand in refrigerator overnight. Bake at 250° for 3 hours, then 300° for 1 hour.	Cool thoroughly; then turn out.
Melt margarine in a large saucepan over medium-low heat. Add shallot. Cover and cook 5 minutes or until tender. Add tomatoes; cover and cook 15 minutes. Place tomato mixture in container of electric blender; cover and process until smooth. Add milk and next 3 ingredients; process 5 seconds. Return tomato mixture to pan and cook over medium heat 8 minutes or until heated. Garnish with fresh oregano, if desired. Yields 4 cups.
Mix ground beef, onions, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and water. Form into small balls. Brown in oil. Add 1/4 cup water. Simmer 10 to 15 minutes. Remove balls. Blend in baking mix, salt, pepper and 1/2 tsp. paprika into the fat in skillet. Stir in 2 cups water. Heat to boil, stirring constantly. Add balls, carrots, potatoes, green pepper, celery and onion. (Add water if needed.) Mix dumplings according to package (buttermilk baking mix). Drop by spoonfuls into hot stew. Cook, uncovered on low for 10 minutes. Then cover and cook 5 to 10 minutes longer. Remove dumplings and stir in 3/4 cup sour cream.
Turn rolls out of foil pan. Rub sides and bottom of pan thinly with margarine. Melt margarine. Blend with onion, mustard, Worcestershire sauce and poppy seed. Slice open all rolls (do not separate rolls individually before slicing). Spread mixture over inside top and bottom of rolls. Place top portion with ham slices. Place cheese slices on bottom half. Assemble rolls to make sandwiches. Press down slightly. Replace in pan. Bake covered with foil for 10 minutes at 350°. Uncover and bake 5 minutes longer. (Can be frozen before baking, thaw before baking.)
Add thawed raspberries, lemon juice and sugar to boiling water. Refrigerate until partly set. Blend well the cream cheese, vanilla, confectioners sugar, salt and milk. Whip the cream. Beat cream cheese mixture into whipped cream. Spread 1/2 cream cheese mixture in bottom of pie shell. Cover with half of the raspberry mixture, then rest of cheese mixture, then balance of raspberry mixture. Refrigerate until set, for at least 4 hours.
Mix dry ingredients with 2 tablespoons vinegar with electric mixer. Add very slowly cold cooking oil and continue beating. Add remaining vinegar. Chill several hours. Serve over fruit such as pears, peaches, pineapple, etc.
Preheat oven to 350 degrees. Spray 15 x 10 x 1 inch baking pan with no-stick cooking spray. In a large bowl, with a mixer at medium speed, beat flour, 1 cup butter (cut into pieces), 1/2 cup of sugar and salt until mixture resembles fine crumbs. Press firmly into pan and bake 20-23 minutes or until golden brown.
Dissolve yeast in 1/4 cup warm water. Pour hot tap water over butter, sugar and salt in small mixing bowl. Let cool to 115°. It is not necessary for butter to melt completely. With plastic blade in place (on food processor), add 3/4 cup warm water, 3 cups flour and yeast mixture to work bowl. Process for several seconds until mixed. Remove cover and add butter mixture and 1 cup flour. Process briefly. Add enough remaining flour, a cup at a time, and process after each addition, until dough is still soft, but not sticky and bounces back when touched. This kneading process should take no longer than a minute.
Cook sausage and crumble. Mix milk, salt, mustard and eggs. Pour over all other ingredients, tossing lightly. Pour into greased 9 x 13-inch pan. Refrigerate 12 hours. Bake 35 minutes at 350° for a souffle breakfast.
Cream butter and cream cheese; add sugar. Add eggs one at a time, beating after each addition. Add flour and extracts. Pour into a greased and floured tube pan. Put cake in a cold oven and bake at 300° for 1 1/2 hours or until done.
Combine oil, soy sauce, honey or brown sugar, vinegar, ginger and garlic. Marinate 8 hours in this mixture for delicate flavor, overnight for more pronounced flavor. Poke meat with two prong fork while marinating. Use sauce to brush on while cooking. Cook 4 to 5 minutes on each side. (Better cooked on grill, but can use broiler.) Carve diagonally in 1/4 inch strips.
Place cabbage, green pepper and onion in large bowl. Sprinkle with sugar. In saucepan, combine 1 teaspoon sugar, mustard, celery seed, salt, vinegar and oil. Bring to boil. Pour over cabbage mixture. Cover and let stand in refrigerator for 4 hours.
Cover cucumbers with brine of salt, 2 quarts water and lime. Let stand overnight; drain. Cover with mixture of remaining ingredients; heat to boiling. Pack in hot jars. Fill jars with hot syrup. Seal.
Use a heavy saucepan and melt candy bars in the 2 cups of milk; let cool. Beat eggs and sugar; add all other ingredients. If needed, you can add more milk. Put in freezer and let it churn.
Drain pineapple juice and save. Add pineapple to jello and stir. Put miniature marshmallows over top. Set and let jell. Cook sugar, flour, pineapple juice and egg over low heat until thick. Let cool. When good and cool, pour over top of marshmallows. Whip small package of Dream Whip; stir in small package of cream cheese. Spoon over second layer.
In large mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture, blending well. Chill about 1 hour or until firm enough to roll.
Mix oleo, nuts and flour. Bake at 350° for 15 minutes. Cool.
Sift together the flour, baking powder, salt and granulated sugar in large bowl. Add butter; mix with blender by hand or pastry blender until mixture resembles coarse corn meal.
Combine tomato juice and vinegar. Add sweetener and garlic a little at a time until flavor is just right for you. Use as a substitute for commerical catsup.
Cook onion and garlic in hot oil until tender. Stir in undrained tomatoes, honey, chili powder, cumin, coriander and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for about 30 minutes, or until thick, stirring occasionally. Set aside.
Melt the butter and mix with flour and nuts. Spread in a 9 x 13-inch pan and bake at 350° for 25 minutes and cool.
Mix cream cheese, sugar, peanut butter and milk. Fold in Cool Whip. Pour into ready made crust. Top with some chocolate shavings. Put in refrigerator until cool.
Saute carrots and celery in a little oil. Add sausage (cut lengthwise in half, then crosswise into 1/2-inch slices). Add water and soup to the sauteed vegetables and sausage. Bring to a boil. Reduce heat to low. Simmer 15 minutes or so, stirring occasionally.
Prepare Dream Whip according to directions. With electric beater, gradually add sugar, then cream cheese, until blended thoroughly. Put mixture in pie shell. Cover with pie filling. Chill several hours.
Cook macaroni in boiling water until tender, then drain. Stir in butter. Brown sausage and drain. Add sausage to macaroni. Add pepper and spaghetti sauce. Bake at 350° for 30 minutes.