HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend first four ingredients with pastry blender. Add egg. Add water and vinegar; pour over flour mixture and stir with fork. Divide into 4 parts and freeze for future use.
Tear spinach into pieces. Add onion, cheese, honey and Italian dressing to taste.
In a 3-quart saucepan, melt chocolate and butter or margarine. Remove from heat. (Mix the rest of the ingredients in by hand.) Add sugar and mix well. Add each egg, one at a time, mixing well after each one. Add vanilla. Add flour and mix well. Add pecans. Spray just the bottom of a 13 x 9 x 3-inch pan with Pam. Bake at 350° for 25 minutes or until toothpick comes clean.
Brown sausage in skillet with celery, pepper and onion. Add rice to mixture. Pour into Pyrex dish. Combine soup according to package directions. Pour over sausage and rice mixture.
Roll each piece of cut up chicken in butter, then in corn flakes. Place in baking pan. Pour any remaining butter over chicken, then sprinkle with dry onion soup. Bake at 325° for 1 1/2 hours. Serves 4.
Cook beef until browned; drain off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 375° for 10 minutes or until hot and bubbling. Cut each biscuit into quarters. Remove dish from oven; stir and arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are brown.
Melt margarine in 12 x 7 1/2-inch casserole dish. Cube chicken and place in margarine. Pour soup mixture over. Add Veg-All and cheese. Add milk to flour stirring until smooth. Pour flour mixture over ingredients (this makes a crust). Bake at 350° for 25 to 30 minutes. Serves 6.
Mix all ingredients and roll in pecans. Roll into a ball. Chill overnight before serving.
Beat eggs and oil together in large mixer bowl. Mix instant pudding in cake mix. Then add to egg mixture alternately with water, mixing well. Beat 2 minutes or until completely mixed. Fold in poppy seed.
Mix all ingredients together. Cook in loaf pan at 325° for 25 to 30 minutes or until done.
Cook rice in hot oil over medium heat until golden brown. Add salt, water, bouillon cube and soy sauce. Add onion, celery and pepper. Cover tightly and simmer 10 minutes. (It may be necessary to add a little more water.)
In large bowl, combine filling and bananas. Spoon into pie crust. Spread whipped topping over pie. Chill several hours.
Mash bananas with fork. Blend in sugar, salt and beaten egg. Melt butter and stir into banana mixture. Dissolve soda in water and add with sifted flour. Mix. Add 1/4 cup broken nutmeats and bake in greased loaf pan for 45 minutes in a 350° oven. Frost with thin vanilla icing. Sprinkle with red and green crystallized sugar and decorate with pecans. Makes 1 large loaf.
Brown beef and drain. Add soups and sauce. Layer in casserole dish, beginning with chips, meat and cheese. Top with chips and cheese. Bake at 350° for 15 minutes.
Slice potatoes while still warm. If new potatoes are used, slice in their jackets. Old potatoes should be peeled.
Beat egg yolks and sweetened condensed milk. Add fresh lemon juice (the acid in the lemon juice "cooks" the eggs). Pour into pie crust.
Preheat oven to 375°. Adjust oven rack to middle level. Remove small stem from each fig; cut figs into quarters. Mix figs with remaining fruit, 1/4 cup sugar and water. Spoon into 1 1/2-quart shallow baking dish. Cut 2 tablespoons butter into small pieces and place over top evenly; set aside.
Mix peanut butter and corn syrup. Add dry milk and powdered sugar. Mix thoroughly. Store in an airtight container until ready to use.
Prepare ziti as label directs. Brown hamburg. Drain. Add Ricotta and Parmesan cheese, parsley, egg, salt, pepper and 1/2 of sauce. Mix well. Add ziti. Toss gently and coat well. Spoon mixture into a 13 x 9-inch pan. Pour remaining sauce over mixture and sprinkle with Mozzarella cheese. Bake at 350° for 25 minutes.
Sift dry ingredients. Add eggs, oil and pumpkin. Beat 1 minute (or more). Pour in greased Bundt pan. Bake at 350° for 1 hour.
Cook carrots; drain. Combine with onion and pepper in large bowl. Stir together remaining ingredients. Pour over carrots in bowl. Cover and marinate in refrigerator several hours or overnight; drain. Return any leftover vegetables to marinate; keep refrigerated. Makes 5 cups.
Mix butter, 1 egg and cake mix together. Put in greased 9 x 13-inch cake pan. Beat cream cheese, 2 eggs, powdered sugar and vanilla. Pour over dough. Bake at 350° for 30 to 35 minutes. Dust with powdered sugar.
Preheat oven to 350°. Combine Bisquick, milk and eggs in one bowl. Chop up onion, green pepper and broccoli. Shred Cheddar cheese and put it separate to the side. Grease a pie plate with butter. Add in broccoli, onion and green pepper to pie plate. Pour the liquid mixture over the ingredients. Sprinkle with Cheddar cheese, garlic salt and pepper. Bake for 40 to 45 minutes, checking it towards the end, in case it browns. Let cool and serve. Makes 6 servings.
Place milk and sugar in heavy saucepan. Cook on high, continually stirring until it begins to boil. Lower to medium or low heat and continue to cook for 15 to 20 minutes, stirring occasionally.
Mix dry ingredients; add milk, egg yolks and butter. Cook in double boiler until thick. Add vanilla. Put into browned pie shell. Top with meringue and brown in 375° oven.
Prepare pie shell as directed. Prepare pudding as directed. Add bananas. Pour into pie shell. Top with Cool Whip.
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof pan. Bake at 350° for 30 minutes or until bubbly.
Cook cauliflower in boiling, salted water. Reserve liquid. Melt butter; add onion until soft. Blend in flour and broth. Cook until boiling. Stir in 1 cup liquid from cooked cauliflower. Add cream, Worcestershire sauce, salt, cauliflower and cheese.
Mix all ingredients in a saucepan and cook over low heat for 1 hour; stir occasionally.
Bring the water and raisins to a boil; remove from heat and add brown sugar and oil or margarine. Cool mixture. Add remaining ingredients. Pour into greased and floured cookie sheet (large). Bake at 350° for 20 minutes.
Brown ground beef, onions, pepper, onion salt and garlic powder in a 14-inch Dutch oven. When done, remove meat from oven and drain off drippings. Put a little enchilada sauce in the bottom of the Dutch oven. Layer 6 tortillas, 1/3 of the meat mixture, 1/4 of the sauce and 1/4 of the cheese. Repeat layers twice, ending with remaining sauce and cheese. Cook, covered, with 12 coals on the top and 14 coals on the bottom for 20 minutes or until bubbling.	Garnish with chopped green onions and serve.
Preheat oven to 350°. Lightly grease an 8-inch square pan. Blend flour, sugar, baking powder and salt in a medium bowl.
Mix flour, cinnamon, salt, baking powder and dry milk powder. Mix melted shortening, eggs and oatmeal and mix well; add water and vanilla. Add 1/2 flour mixture; then currants and nuts, then add rest of flour. Drop on greased baking sheet and bake at 400° about 10 to 12 minutes. Serve warm.
Whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8 ounce custard cups. Sprinkle with cinnamon and nutmeg. Place in 13 x 9 x 2-inch pan; pour hot water in pan to a depth of 2-inches. Bake uncovered at 350° for 50 to 55 minutes or until a knife inserted comes out clean. Remove cups to a wire rack to cool. Serve warm or chilled. Yield: 4 servings.
Preheat broiler with rack 4 to 6 inches below element. Place potato slices in single layer on lightly oiled baking sheets. Sprinkle slices with small amounts of Vege-sal and garlic powder. Sprinkle with slightly larger amounts of onion powder and paprika. Place under broiler for about 5 minutes or until golden. Remove from oven; turn slices over and sprinkle again with same seasoning. Return to broiler for about 5 minutes until golden. Enjoy.
Follow directions on cake mix and divide into 3 equal cake pans. Bake until done. While cake is baking, heat in a saucepan 1 pint sour cream. Fill the sour cream container with sugar and pour into sour cream. Add chopped nuts. Cook until it boils and boil for a few minutes. Place sour cream mixture in refrigerator and cool. When cake is cooled, layer cake, mixture, cake, mixture, cake and mixture. Place whole nuts on top to decorate.
Cook sausage until very light brown; drain. Generously grease pie plate (10 x 1 1/4-inch), spread potatoes in pie plate. Mix onions, 2 tablespoons milk, salt, pepper and cream cheese; spread over potatoes. Beat baking mix with 1/3 cup milk and the eggs with wire whisk or hand beater until almost smooth, about 1 minute; pour around sausages. Bake, uncovered, until edge is light brown and center is set, 25 to 30 minutes. Serves 6.
In a 1 1/2-quart saucepan, bring onion, mustard, salt, pepper, Worcestershire, soy sauce and lemon juice to a boil; remove from heat. Place catfish fillets on a foil-lined cookie sheet; cover with sauce and sprinkle with paprika. Broil 7 inches from heat at 450° for about 20 minutes.
Bring water to a boil, then mix in rest of the ingredients, stirring with a wire whisk. Boil 15 to 20 minutes. Pour into a greased 13 x 9-inch cake pan or loaf pan. Place in refrigerator to cool completely. Slice in thin pieces and fry in hot oil until golden brown on both sides. Good with apple butter or syrup.
Put Melba toast and Equal in blender to crumble. Spread in bottom of 8-inch square pan, reserving a little to sprinkle on top. Put remaining ingredients in blender and blend until required consistency. Spread over Melba crumbs and top with reserved crumbs. Refrigerate until well chilled. Before serving, divide into 6 equal portions.
Cut cauliflower into florets and combine with stuffed olives, diced avocado and diced tomatoes. Line salad boil with lettuce and add ingredients combined with either dressing or the Bleu cheese. Refrigerate for a short time before serving. Makes 6 to 8 servings.
In a small bowl combine butter, cheese, garlic and oregano. Brush onto the cut surfaces of the bread. Broil about 4 inches from the heat until lightly toasted.
Drain corn, peas and lima beans. Chop fine the pepper, celery and onion. Mix these together.
Saute onions, carrots and celery in melted butter. Add flour and cornstarch; cook until bubbly. Add stock and milk; make a smooth sauce. Add seasonings and cheese; heat thoroughly. Add parsley for a few minutes before serving.
Grease baking sheet heavily with margarine. Combine sugar, corn syrup and salt in 3-quart dish. Stir in peanuts. Microwave on high until light brown, about 8 to 10 minutes; stir 2 times. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread thin.
Wash and soak beans overnight. Add onions, garlic, parsley, thyme, bay leaf and ham bone. Cover. Cook slowly until tender. Remove ham bone, meat and bay leaf. Remove 2 cups beans with a little liquid. Puree and return to pot with 1 cup water. Cut ham into small pieces and return to soup pot. Serve hot with corn bread.
In a skillet, saute onion in butter until tender. Remove from the heat. Add bread, apples, celery, parsley and 1/4 teaspoon salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run clear. Make gravy from pan juices, if desired. Yield: 6 servings.
Combine all ingredients in large bowl; blend well with electric mixer at medium speed. Beat for 4 minutes. Pour into greased bundt pan. Bake in preheated 350° oven 55 minutes or until cake test done. Cool in pan 10 minutes, then invert onto serving plate. Sprinkle with powder sugar before serving. Makes 12 servings.
Remove all cuts of bone and place chicken in shallow dish. Mix sour cream and seasoning together and pour over chicken. Turn each piece to coat well. Refrigerate overnight. Coat each piece with bread crumbs and place in one layer in baking dish. Cover and refrigerate at least 1 1/2 hours. Uncover and bake at 350° for 1 1/4 to 1 1/2 hours.
Heat oven to 350°. Grease 8-inch pie plate. In a small mixing bowl, beat eggs; blend in sugar and butter. In separate bowl, stir together flour, cocoa and salt; add to beaten mixture, beating until blended. Stir in chocolate chips, nuts and vanilla. Bake 35 minutes.
Dissolve Jell-O gelatin in 2 cups hot water. Stir in cranberry sauce, undrained pineapple and 7-Up. Chill until partially set. Stir in celery and nuts. Chill until set.
Mix all ingredients, except poppy seed. Blend well with a beater. Add poppy seed. Pour in a covered quart container and refrigerate. Yields 1 quart.
Break dry noodles in bowl and sprinkle with several drops of sesame oil. Mix together cabbage, snow peas, green onions, sesame seed and slivered almonds.
Chop bacon into small pieces and fry until crisp. Wash and slice apples thin. Add to bacon. Add sugar and cinnamon. Cook over low heat until done. Stir often. The apples will be very soft when done.
Peel and slice pineapple and chop coarsely. Place in a container. Make a syrup with the sugar and 1 pint of water. Pour it boiling over the pineapple; add lime juice. Stir all together and let stand covered for a couple of hours. Add the remainder of the water, strain into another container, and just before serving add a few pieces of ice to each cup or glass of punch.
In a blender, mix tomatoes, olive oil, vinegar, garlic powder and toasted bread. Add remaining ingredients. Serve well chilled.
Mix oatmeal, brown sugar, margarine, pecans and flour in a large pan. Bake 20 minutes at 350°, stirring mixture every 5 minutes. Let cool. Divide crumbs in half, putting half on the bottom of 9 x 13-inch pan. Spread 1 jar of topping over. Layer the softened ice cream next, then the other jar of topping. Top with remaining crumbs. Freeze until needed.
Combine red pepper, soup and sour cream. Stir in chicken. Spoon into casserole dish. Mix butter, cracker crumbs and poppy seed. Put this on top of casserole. Bake at 350° for about 30 to 40 minutes or until brown on top and bubbly.
Peel and slice apples in pie pan; sprinkle with cinnamon, 1 teaspoon sugar and butter. Sift 1 cup sugar (1/2 cup if sweet apples), baking powder, flour and salt. Work in egg until mixture is crumbly and cover apples. Melt 1/2 stick of margarine and pour over apples. Bake at 400° for 25 minutes. Watch; if pie gets too brown, turn oven back.
Cream butter with sugar. Add flour and eggs, mixing well. Add vanilla. Bake at 350° for 1 hour or until toothpick tests done.
Combine apples, juice and raisins in a heavy pot over low heat. Simmer 10 minutes, stirring gently. Remove mixture from pot and stir in all other pie ingredients. Fill the bottom pie crust with mixture, piling it very, very high. It will sink in baking. Pour in small amount of the liquid remaining in the pot. Place top crust on pie; seal edges well. Prick with fork or paring knife to make steam holes. Bake 40 to 50 minutes at 375° or until filling is tender and crust is done (slightly browned). If crust overbrowns too early, place slitted foil over pie to complete baking. Cool for 1 hour before slicing.
*Note:	Don't worry about chopping them, by the time you get them out of the hull, they're in bits already!
Put cereal and nuts on a cookie sheet. Boil margarine and brown sugar for 2 minutes. Drizzle over cereal mix. Bake 8 minutes at 325°. Stir and bake 8 minutes more. Cool and put in container.
Place one vanilla wafer on bottom of cupcake paper and put cream cheese mixture (first 4 items mixed together) on the wafer. Bake at 350° for 15 minutes. Place pie filling on top and cool. Makes 2 dozen.
Drain green beans and place in baking dish. Cook onions in bacon drippings until done. Add soup to onions and pour over beans. Sprinkle pecans and grated cheese over top and bake 30 minutes at 350°.
Boil and dice chicken breasts, cool. Mix mayonnaise with lemon juice, curry and soya sauce. Mix with rest of ingredients; chill and top with noodles.
Put all ingredients into a blender; mix well. Grease a 10-inch pie pan with oleo and sprinkle coconut on bottom of pan. Pour blended mix into pie pan. Place in cold oven. Turn on oven to 325° and bake 40 to 55 minutes or until firm in middle. You won't believe this!
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted candy bars and buttermilk; mix well. Combine flour, salt and soda; add to chocolate mixture, mixing well. Add pecans, chocolate syrup and vanilla; mix well. Spoon into greased and floured Bundt or tube pan. Bake at 325° for 1 hour and 15 minutes, or until done.
Place chicken breasts in bottom of casserole dish. Place Swiss cheese slice atop each breast. Dilute soup with 1/4 cup water and mix well. Pour over cheese. Saute bread stuffing crumbs with butter and spread over top. Cover dish tightly with aluminum foil and bake at 325° for 1 hour. Uncover and bake again for 15 minutes or until crumbs crisp up. Moist and flavorful!
Cook potatoes and shred. In saucepan over low heat combine cheese and 1/4 cup butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Add to potatoes in a greased 2-quart casserole dish. Dot with butter. Bake at 325° for 25 minutes.
Combine all ingredients and pour into a 2 1/2-quart baking dish. Set dish in a pan of hot water. Bake at 300° for 1 hour. After 30 minutes, inserted spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot or cold. Makes 6 to 8 servings.
*Or use enough corned beef, cooked and shredded to cover sauerkraut and dressing mixture in pan.
Mince or chop garlic cloves. Saute in olive oil. Add dried parsley at last minute of sauteing. Add water, clams, salt and pepper. Cover and simmer for 5 or 6 minutes. Pour over cooked spaghetti. Sprinkle with Parmesan cheese and red pepper. Serves 2 people generously. Doesn't look real appetizing but it's delicious. Serve with garlic bread and a salad.
In a large mixer bowl, beat cheese until fluffy. Beat in sour cream and dip mix. On serving plate, spread cheese mixture into circle. Chill at least 1 hour. Just before serving, top with cocktail sauce, then crabmeat. Serve with assorted crackers.
Brown meat. Add celery and onion, then add rest of ingredients. Pour into a 2-quart casserole and bake for 1 1/2 hours or more in 350° oven.
Cook fettuccine in boiling salted water until just tender, following package directions. Drain. Toss with 3 tablespoons of butter, Parmesan cheese, cream, chicken, Fontina cheese, nutmeg, salt and pepper.
Drain juice off pickles and discard. Slice pickles into thick slices. Layer pickles, sugar, pepper, cinnamon and garlic in 4 to 6 layers back in jar. (Use a potato masher to push them down; they will all fit back in.) Replace lid. Seal tightly. Turn upside down and leave 12 hours; turn up and down every 12 hours for 6 days. Store in refrigerator. They will make their own juice; don't add any liquid.
This is healthy snack and a hands-on project. Younger kids like to mix on dinner plate or wax paper. Dump peanut butter in middle. Dump honey in middle of that. Dump on raisins. Sprinkle generously with powdered milk, then start to knead and play and knead, adding powdered milk until it's smooth and not sticky. Eat as is or shape and eat.
You can use fresh tomatoes; just put in blender and puree. In a 2-quart saucepan, saute onion, garlic and mushrooms in oil until tender, but not brown. Stir in remaining ingredients. Simmer 25 to 30 minutes, stirring occasionally. If you want a meat sauce, just add meatballs, sausage, etc.
Beat eggs; add cake mix, oil, nectar and extract. Pour in stem cake pan; bake 55 minutes at 325°. Cool 10 minutes; turn out and stick cake with ice pick a number of times to allow icing to penetrate cake.
Drain salmon and remove skin and bones. Flake salmon and combine with all ingredients except pecans and parsley. Chill several hours. Roll into ball. Roll in nuts and parsley. Serve surrounded by crackers.
Mix well, gently again. Can eat 1 hour later. Serve on pound cake or vanilla ice cream.
Discard tough outer leaves from cabbage. Cut cabbage into 4 wedges; cut cores from wedges, leaving just enough to retain shape. In 12 x 8-inch baking dish, cook cabbage wedges and 1/4 cup water covered on high 12 to 14 minutes until tender, rearranging cabbage halfway through cooking. Let stand for 5 minutes; drain. In 1-cup glass measure, cook margarine or butter and caraway seed 45 seconds to 1 minute until melted. Stir in lemon juice, salt and pepper to taste. Pour over cabbage. Makes 4 servings.
Combine the chicken, both soups and tomatoes; mix well. Layer half the crumbled Doritos, 1/2 of the chicken mixture and 1/2 of the taco cheese. Repeat.
Mix first 5 ingredients all together into large pot. Bring to a boil. Stir in meat balls. Turn down to low. Cook about 40 minutes, covered. Stir every now and then. After 40 minutes, add about 30 prunes. Cover and cook about another 30 minutes. Serves about 18 to 20.
Combine mayo and mustard. In a large bowl, combine other ingredients except noodles. Mix in mayo/mustard sauce. Serve on a leaf of lettuce and top with noodles.
Melt oleo; add sugar and vinegar. Add beaten eggs and mix well. Add pecans, raisins, coconut and vanilla. Pour into unbaked pie crust shell. Bake for 40 minutes in 325° oven.
Bake cake in sheet cake pan. Mix jello and water. Punch holes in cake. Pour jello over cake while hot. Chill. Layer with berries. Mix pudding by directions. Spread over berries. Top with Cool Whip.
Clean shrimp and put into a bowl. Crush garlic; stir into shrimp and chill together for several hours. Put shrimp into heated large pot or wok; pour olive oil over shrimp and quickly stir until shrimp begins to cook. Add tomatoes and oregano; stir until mixture bubbles. Simmer 5 minutes. Serve over rice or pasta. Serves 6 to 8.
Place strawberries in large saucepan. Break up with fork and bring to a boil. Add Jell-O and stir until it dissolves. Add ice cream to mixture and stir until melted. Place in refrigerator until partially set (mixture should mound slightly when dropped from spoon). Pour into prepared crust. Chill until completely set. Garnish before serving.
Preheat oven to 450°. Lightly grease baking dish. Melt butter in skillet; saute celery and onion until tender. In large mixing bowl, combine cornbread, bread, celery, onion, pepper and sage. Stir broth and eggs into mixture; blend well. Pour into greased baking dish. Bake at 350° for 30 minutes or until golden brown.
Coat a small skillet with vegetable cooking spray. Place over medium heat until hot. Add minced onion and crushed red pepper. Saute 3 minutes or until tender. Remove from heat. Stir in brown sugar, black pepper, white wine vinegar, soy sauce and sherry. Set aside.
Brown meat and onion. Pour off any grease. Add flour, salt, pepper and mushrooms. Cook 5 minutes over medium heat, uncovered. Add soup and simmer, uncovered, for 10 minutes. Stir in sour cream and noodles (adjust quantity to personal taste). Sprinkle with parsley. Makes 4 servings. If desired, serve noodles separately and let each guest spoon on the stroganoff.
In a large bowl, stir together dry ingredients. In small bowl, combine remaining ingredients until well blended. Mix both bowls together and pour into greased muffin pan. Bake at 375° for about 15 minutes. Makes 1 dozen.
Preheat oven to 400°. Dice or slice potatoes. Boil until just done. Drain. Put in greased casserole dish.
Advance preparation: In saucepan, combine pudding mix and sugar; prepare according to the package directions. Stir a moderate amount of hot pudding into egg yolks; return to remaining pudding in pan. Cook and stir until thickened and bubbly. Cover surface with waxed paper; cool. Fold whites into pudding. Spoon into 6 (5 ounce) paper drink cups. Insert wooden stick into each. Freeze firm.
Mix all ingredients well. Bake in a greased 9 x 13-inch dish at 375° for about 40 minutes. Should be set like cornbread.