HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break stem off. Carefully hand tear lettuce to bite size pieces. Sizes should not be more than 1.856-inch square. Rinse and serve chilled. Garnish with your favorite dressing. A great feast for all!!
Combine pineapple juice and thawed concentrates. When ready to serve, add ginger ale, club soda and alcohol (if you wish). Pour over ice block in punch bowl and garnish with orange, lemon and lime slices. One-half recipe equals 1 punch bowl full.
Thaw pastry sheets as directed on package. Unfold one sheet and spread out. Cut into 4 equal sections. Roll out each section to add about one inch to each side. In the middle of the rolled out pastry section place 1 teaspoon cream cheese, then place flattened out 1/2 chicken breast. Roll pastry around chicken and fasten securely. Place seam side down on lightly greased baking pan. Just before baking, brush top of pastry with egg and water mixed. Bake at 350° for one hour.
Dip chicken, chops or fish	in buttermilk or canned milk. Roll in mix and bake at 375° for 30 minutes. Turn and bake another 30 minutes.
In covered 10-inch skillet over medium-high heat, cook sausage and 1/4 cup cold water for 5 minutes. Remove cover; reduce heat to low. Cook sausages until browned, turning often. Drain on paper towels. Cut each into slices 1/4-inch thick. Cook celery and onion until tender, about 5 minutes. In large bowl, combine croutons with 1 cup hot water. Add all ingredients and mix well. Stuffing for a 6 to 8 pound turkey.
Beat eggs. Add other ingredients and mix well. Pour into pie shell and bake 45 minutes at 350°.
Put apple juice in pan. Add cinnamon, Equal and cornstarch. Cook over medium heat; stir until thick. Add butter and stir in apples, then spoon into pie shell. Then put second shell on top and bake at 400° for 50 minutes or until golden brown.
Let cheese stand at room temperature to soften. Combine cheeses, lemon juice, garlic powder and red pepper. Beat with mixer until light and fluffy. Stir in nuts. Shape into ball. Sprinkle ball with mixture of chili powder and paprika. Chill several hours.
Mix together sugar, peanut butter, vanilla and salt. Shape into walnut-size balls. Melt butterscotch morsels in double boiler. Add paraffin to make glossy effect. Dip balls in hot mixture and place on waxed paper. Makes 6 to 7 dozen.
Put sliced apples and raisins in baking dish. Pour water and molasses over top. Put chops on top; cover. Cook at 350° for 1 1/2 hours or until done.
Preheat oven at 350°. Spray an 8-inch pan with nonstick cooking spray. In a medium bowl, stir together sugar, Sweet One, margarine, Egg Beaters, Butter Buds sprinkles and vanilla. In a small bowl, stir together dry ingredients; stir into liquid ingredients just until blended. Spread into pan. Bake 25 minutes. Cool on wire rack and cut into squares. Yields 16 servings.
Filet chicken and cut into bite-size pieces. Marinate in beaten egg for 2 hours. Mix together bread crumbs, parsley and garlic salt. Roll pieces of chicken in crumb mix. Fry in salad oil until lightly browned. Melt butter and put in bottom of large 9 x 13-inch casserole. Lay chicken on top. Cover with sliced mushrooms, then cheese slices. Mix bouillon cubes with boiling water. Pour over all. Bake for 35 minutes at 350°. Serves 6 to 8.
Heat oven to 350°. Grease 10 x 1 1/2-inch pie plate. Brown beef with onion and drain well. Spread in prepared pie plate. Beat milk, eggs, salt, pepper and Bisquick until smooth. Add corn; stir well. Pour mixture over beef; spread evenly. Bake until knife comes out clean. Remove from oven. Add cheese and return to oven until cheese is melted. Makes 6 to 8 servings.
Cook potatoes in water until tender; drain. Beat; add sour cream, cream cheese and butter. Add salt, pepper and chives. Pour into a casserole. Melt some butter and put on top. Sprinkle with paprika. Bake at 350° for 25 minutes.
Put dry ingredients in coffee filter and juices in pot. Let perk. Great hot drink for Christmas and aroma for the house.
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through dough; make a small slit in center of each wedge. Place 1 teaspoon of strawberry spread on top of each slit; sprinkle with pecans. Bake at 400° for 13 minutes or until golden. Serve warm. Yields 1 dozen. Each has 147 calories and 4.2 g fat.
Dissolve jello and gelatine in boiling water. Add pineapple and oranges. Mix together and refrigerate overnight or until congealed. Mix mayonnaise and Cool Whip. Spread on top. Sprinkle cheese on top and serve.
Mix all ingredients together well. Cut into 1 pound strips and roll in foil; twist the end of the foil. Refrigerate for 24 hours. Take out and cover with water and boil for 1 1/4 hours. Cool and enjoy.
Mix all ingredients well and chill. This was colored with green food coloring and used with gold carrots for St. Patrick's Day, but is good with any fresh vegetable.
Mix ingredients and pour into two 9-inch pie shells or 16 tart shells. Bake at 350° for 35 to 40 minutes.
Cut steak into bite size pieces. Place in roaster; sprinkle with soup mix, mushrooms, green pepper, tomatoes and seasoning.
Mix equal amounts of peanut butter and nonfat dry milk together to the consistency of play dough, adding more peanut butter or dry milk as needed.
Mix dry ingredients; add pineapple juice. Stir, do not beat! Put in 13 x 9-inch greased pan. Bake at 375° for 35 to 45 minutes.
Spray large skillet with nonstick coating spray and heat on high. Add chicken strips and cook for 3 to 5 minutes or until no longer pink. Reduce heat to medium; add tomatoes and their juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper and salt. Bring to boil, then reduce heat and simmer, covered, for 10 minutes. Serve over rice or whole wheat pasta.
Cook ground beef and sausage together until lightly browned and crumbly; drain. Add remaining ingredients in order listed. Recommend keeping warm in crock-pot.
Sift together flour, baking powder, baking soda and salt. Blend oleo and brown sugar, then add eggs and blend. Add coconut, chopped nuts, Special K, raisins and vanilla with sifted mixture and blended mixture. Drop on ungreased cookie sheet. Bake at 375° for 12 minutes. Makes about 7 dozen.
Combine dressing mix, mayonnaise, sour cream and horseradish mustard; mix thoroughly. Fold in flaked chunks of catfish. Chill overnight to allow flavors to combine. Serve with crackers, chips, fresh vegetables or as a spread on toasted party bread. Yields 2 1/2 cups.
Flour steak on both sides. Fry until brown. Put steak in a deep casserole dish. Add soup, 1 can of water and Lipton soup mix. Bake at 350° for 2 hours, turning meat after each hour. "This will melt in your mouth."
Brown chicken in oven; drain completely. Pour 1 small jar Prego sauce with mushrooms over chicken. Sprinkle Mozzarella cheese over the top. Bake at 350° to 400° until golden brown.
Brown flour-coated meat in fat; add onion, garlic and drained mushrooms. Combine seasonings in mushroom liquid (or water if using fresh ones). Add soup. Simmer at least 1 hour. Add sour cream and heat just before serving. Serves 6 to 8.
Cream together sugar, oleo and eggs. Add rest of ingredients. Bake on cookie sheet 10 to 15 minutes at 350°.
Sift flour, sugar, salt, baking soda and spices together. Mix in milk with vinegar. Mix in melted shortening with molasses. Mix in vanilla and egg, lightly beaten. Roll out on floured board. Cut with cookie cutters. Cook 15 minutes at 350°.
Boil potatoes for 20 minutes. Mix in all ingredients. Pour into a 9 x 13-inch pan and bake 45 minutes at 350°.
Measure 2/3 cup dry cake mix and reserve. In bowl, microwave butter on High 1 minute. Add remaining cake mix and 1 egg. Blend well. Pat mixture into a greased 12 x 8-inch glass baking dish. Microwave on Medium-high 5 minutes. Rotate dish a half turn after 2 1/2 minutes. Combine reserved cake mix, pumpkin, sugar, 2 eggs, orange rind and salt; beat well. Pour cake batter over first layer. Sprinkle batter with pecans. Microwave at Medium-high for 4 minutes. Cover with wax paper. Cool before serving. Cut into squares.
Preheat oven to 325°. In large bowl, combine walnuts, raisins, dates and candied fruit. Sprinkle with 1/4 cup of flour. Toss with hands to coat and separate pieces. Set aside.
Chill all ingredients; pour into ice cream can. Fill with milk to line on can. Proceed according to operating instructions.
Melt chocolate bark and peanut butter in microwave; add other ingredients. Drop by the tablespoon onto wax paper.
Scrub potatoes; prick each with a fork and wrap individually in aluminum foil. Bake in hot oven at 400° until done (about 1 hour). Cut slice from top of each potato and scoop out centers, being careful not to break skin.
Cut butter into flour and sugar until crumbly. Remove 1/2 cup mixture and set aside for topping. Add remaining ingredients to remaining flour mixture. Beat until smooth. Pour batter into a 9 x 12-inch pan. Sprinkle remaining topping over the top and bake at 350° for 30 to 35 minutes.
Mix ingredients. Refrigerate several hours before serving. Garnish with salad greens. Serves 6.
Put all in a large fruit bowl. Allow to mellow in the refrigerator for several hours or overnight. Add a rough red wine and sugar to taste. Serve over ice.
In well-greased 1 1/2-quart casserole dish, arrange layers of potato slices, sprinkling each layer with green pepper, carrot and onion. In saucepan melt butter and blend in flour. Add milk and cook, stirring constantly, until mixture is thickened and smooth. Add parsley, seasoned with a little salt and pepper to taste. Pour over potatoes. Sprinkle with cheese. Bake covered in 350° oven for about 40 minutes, then uncover and bake until potatoes are tender and cheese is delicately browned. Serves 4.
Boil chicken, then cool and remove meat from bones. Use the liquid for the chicken broth. Use a 2-quart (or larger) casserole dish. Mix meat with onion, soup, milk and broth.
Mix all together and pour in a 9-inch pie crust. Bake 45 minutes at 325°.
Preheat oven to 425°. Tie meat with string at 1-inch intervals, if necessary. Place meat on rack to baking pan. Roast 45 to 50 minutes or until meat thermometer registers 135°. Remove from oven. Cool 30 minutes in refrigerator. Remove string. Saute mushrooms in margarine in large skillet 10 minutes or until liquid evaporates, stirring occasionally. Add cream cheese, bread crumbs, wine, chives and salt; mix well. Cool.
Cut butter in flour as for pastry. Crumble yeast in sour cream. Add egg yolks and mix well. Add yeast mixture to flour mixture and mix well. Chill 2-3 hours in refrigerator. Roll out dough on a board covered with powdered sugar. Cut into 3 inch squares and fill with fruit filling. Lap opposite corners to center. Bake at 350 degrees until brown. Add a dash of powdered sugar on top before serving.
Saute onion and celery in butter. Add water and bouillon. Bring to a boil. Add carrots and pimento (if desired). Boil 5 minutes. Reduce heat and add Cheez Whiz and cream. Do not boil!
Cut dates, sprinkle soda over them, add boiling water and let stand. Cream sugar and butter, add egg. Add flour, salt, baking powder, vanilla, corn flakes and pecans. Add dates. Drop from spoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
In a bowl, combine the first five ingredients, mix well. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired. Yield 6 servings.
Place potatoes in greased roaster or large baking dish. Add ingredients. Bake at 350° for 1 hour (covered). Uncover and add cheese. Continue cooking until cheese has melted and potatoes are lightly brown on top.
In a large pot, saute onion and bell pepper in butter. Cook until onion is almost clear, approximately 10 minutes. Add flour; stir and cook for about 2 minutes. Add soups, water and spices. Bring to a boil. Reduce to simmer; simmer for 20 to 30 minutes, stirring occasionally. During the last 10 minutes of simmer time, add shrimp or crawfish. Serve over cooked rice.
Mix all of the above ingredients together in an electric ice cream freezer. Freeze as you would any ice cream. Serve.
Peel melons; cut into bite size pieces. Place in large bowl. Add strawberries, peaches and bananas. Peel and section one of the oranges; add to bowl. Take second orange and cut in half; squeeze juice over fruit. Stir gently. Cover; chill at least 2 hours or overnight, if preferred.
Press crescents into cookie sheet to form one large crust. Bake at 350° for 15 minutes. Combine softened cream cheese, mayonnaise, onions, garlic, seasoned salt, pepper and dill weed. Spread over crust. Top with grated cheese, bacon bits and chopped broccoli flowerets. Cut in squares and serve cold.
Cut up eggs coarsely. Add celery, onion, seasoning and mayonnaise. Mix well.
Cook and drain the spaghetti. Mix with the egg, milk and Parmesan. Press into a buttered pizza pan or 10-inch pie plate. Spoon on sauce. Sprinkle with Mozzarella. Bake at 350° for 25 to 30 minutes. Cool and cut into pizza wedges. Great lunch for kids.
Peel and slice potatoes in French fry slices. Beat egg whites a little; add Cajun seasoning. Mix with potatoes. Spray Teflon cookie sheet with Pam; add potatoes. Bake at 400° for 20 minutes or until tender; stir after 10 minutes.
Dissolve cubes in water. Add carrots, celery, onions and potatoes. Simmer for 15 minutes and add broccoli and cauliflower. Simmer another 15 minutes; add Velveeta and soup. Heat until cheese is melted and soup is dissolved, stirring constantly. Season with Tony's. Can add chicken to this.
Mix patty ingredients (all ingredients except oil). Form 8 (1/2-inch) patties. Heat 1 teaspoon oil for 4 patties at a time. Cook over medium heat until golden brown on each side, about 5 minutes. Can serve with horseradish sauce.
Sift sugar, flour, baking powder, salt and nutmeg together. Add remaining ingredients to flour mixture and mix until you can form a ball around the bowl. Roll out on smooth surface 1/2 inch thick. Cut with cookie cutter. Sprinkle on sugar. Bake at 400° until light brown.
Put fruit in saucepan (with juice) and jello. Bring to boil. Add cold water. Pour in 13 x 9-inch cake pan and partially gel. Prepare Dream Whip according to instructions. Add softened cream cheese and mix well. Fold into jello. Top with chopped nuts and refrigerate.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup gelatin at room temperature.
Mix Eagle Brand milk, pudding, Coffee-mate, vanilla, Cool Whip and milk. Line pan with wafers. Add sliced bananas, then pour filling over this. Garnish with cookies. Chill several hours. Serves many. Great for summer menus.
Prepare each instant pudding with milk. Layer graham crackers on bottom of 13 x 9 inch dish. Put chocolate pudding on crackers. Layer bananas on chocolate pudding. Spread white chocolate pudding on bananas. Put strawberries (drained) on white chocolate pudding. Layer Cool Whip on top. Top with toasted pecans. Keep refrigerated.
Mix corn, eggs, sugar, salt, flour and cheese. Fold in broccoli. Bake 45 minutes to 1 hour at 325°. Can be prepared ahead and refrigerated until ready to bake
Cook the peaches in 1/4 cup of sugar for 2 minutes or less. Add cinnamon. Spoon peaches in flat Pyrex dish. Mix sugar, plain flour, egg, margarine, baking powder and vanilla. Drop by big spoonfuls on top of peaches. Bake at 400° until crust is brown.
Combine berries, raisins, sugar, spices and water in a large pan. Cook 15 minutes until berries pop and mixture thickens. Stir in onion (finely chopped), apple and celery; simmer 15 minutes longer, or until mixture is thick. Cool and refrigerate.
In skillet, melt butter. Add oil, half of parsley, garlic powder, salt, cayenne and lemon juice. Mix well. Add shrimp, tossing gently with butter mixture. Arrange in skillet or dish in single layer. Bake in a 400° oven for 8 to 10 minutes. Sprinkle with remaining parsley and garnish with lemon wedges.
Mix sugar and butter together. Add eggs, one at a time, alternating with flour. Bake at 350° for 1 hour.
Brown and drain sausage. Cool. Beat eggs with milk. Add salt, pepper, dry mustard and bread cubes. Fold in cheese and sausage. Pour into 9 x 13-inch pan (no butter). Refrigerate overnight. Take out 1 hour before baking at 350° for 45 minutes. Serves 9 to 10.
Combine cheeses, Worcestershire sauce and chives or dried onion flakes in a bowl. Mix until smooth. Divide mixture into 2 portions. Shape into balls using floured hands. Roll in pecans; chill. Serve with crackers or bread.
Debone the chicken and layer in casserole dish. Mix soup, milk, mayonnaise, almonds, onion and pimentos together and pour over chicken. Top with crushed potato chips and bake at 400° for 20 minutes.
Mix chicken, soups, chilies, 1 1/2 cups cheese, sour cream and onion together. Divide the mixture into two bowls. Use half the mixture to fill the tortillas, rolling them up and placing them in a 9 x 13-inch pan. Top the 12 rolled tortillas with the remaining half of the chicken mixture. Sprinkle 1/2 cup of shredded cheese over the top of the tortillas and chicken mixture. Bake at 350° for 30 to 45 minutes or until well heated.
Mix sugar, flour and salt; add margarine and eggs. Add pineapple and vanilla and mix well. Pour into unbaked pie shell and bake in 350° (preheated) oven for 45 minutes.
Slice rolls through middle (horizontal). They slice better if	they are partially frozen. Do not pull apart until ready to serve. Mix onion, margarine, mustard, Worcestershire sauce and poppy seed. Spread on cut surfaces of bread. Put ham on bottom half of bread, then cheese on top of ham.	Put top half of bread on. Wrap in aluminum foil. Cook or freeze. Bake at 350° until cheese is melted when ready to enjoy with friends.	Cut into sections depending on appetite size.
Brush both sides of potato slices with oil; place on cookie sheet. Bake at 400° for 10 minutes on each side or until lightly browned on both sides. Top potato slices with cheese spread slices and sprinkle with desired topping. Continue baking until cheese begins to melt; serve hot.
Mix thoroughly, adding flour last. Spread on greased and floured cookie sheet. Bake at 350° for 40 minutes.
Marinate all ingredients for 2 hours. Preheat oven to 450°. Cook for 20 minutes for rare. Cook for 28 minutes for medium-rare.
Drain and squeeze spinach through strainer.	Combine all ingredients and mix well. Serve on rye bread with a slice of Swiss cheese, sunflower seeds and sliced mushrooms. Warm in microwave for 1 minute. Serve with fresh fruit.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Measure all ingredients into mixing bowl. Blend 1/2 minute on low speed, scraping bowl. Beat 3 minutes on high. Pour into pans, bake 60 to 65 minutes. If desired frost when cool.
Night before, let bread rise. Cook hamburg. Add next 5 ingredients. Roll out bread into a rectangle. Sprinkle Parmesan cheese and shredded Mozzarella cheese down center. Spoon hamburg mixture over this, then top with more Mozzarella cheese. Fold (or lap) sides of bread onto mixture and pinch ends together. Bake 30 minutes at 350°.
Heat oven to 375°. In large saucepan brown ground beef, onion and celery; drain well. Stir in soups, garlic powder, pepper and green beans. Spoon into ungreased 2-quart casserole. Top with potato nuggets. Bake at 375° for 40 to 50 minutes.
Mix mashed sweet potatoes with eggs; add sugar and flour together. Blend with potatoes and eggs. Blend in milk. Add butter, vanilla and cinnamon or nutmeg. Pour mixture in uncooked pie shell. Bake at 400° for 10 minutes, then 350° until done.
Saute carrot and onion, in oil, in medium-size saucepan, to tender-crisp. Add tomatoes, reserved bean cooking liquid, cabbage, salt and pepper. Bring to a boil. Cover. Simmer for 10 minutes. Add lima beans and parsley. Heat.
Brown beef and onion; add barbecue sauce, sugar and Worcestershire sauce to beans. Mix all together. Bake 1 hour at 350°.
Beat eggs, add sugar gradually until light and fluffy. Add milk, salt, flavoring or fruit.
Salt chicken; melt 1/2 stick butter and roll chicken in it. Mix rest of ingredients and place chicken on top of mixture. Bake at 350° for 1 hour, uncovered.
Brown sausage; drain and add all other ingredients. Place in 9 x 13-inch pan. Let stand overnight. Bake at 350° for 45 minutes. Serves 6 to 8. Great for breakfast for overnight guest.
Mix all together and put into 13 x 9 dish. Bake at 350° for 40 minutes until golden brown. Can mix all together and refrigerate overnight the day before to save time.
Mix pudding and pineapple and juice together well. Add marshmallows and nuts. Mix all together well. With spoon, fold in Cool Whip; mix well. Pour into 10 x 13 x 2-inch pan or dish. Refrigerate for at least 1 hour. Cut into squares. Delicious!
Melt 1 stick butter in a 2-quart baking dish. Mix sugar, flour, baking powder and milk. Pour over melted butter, then pour hot fruit over batter. Do not stir. Bake at 375° for 30 to 40 minutes.
Mix all ingredients in a blender for 30 seconds. Pour into greased and floured 10-inch pie pan. Bake at 300° until brown, about 30 minutes.
Sift flour, baking powder and salt. Beat egg whites in small bowl until peaks form. Beat egg yolks and milk. Stir in butter and corn. Fold in flour mixture and egg whites until no streaks of white remain. Drop by rounded tablespoonfuls of batter. Cook in 1/2-inch of oil in deep skillet until edges are brown and crisp. Turn only once. Drain on towels.
Blend all ingredients with electric mixer 3 minutes. Pour into greased pans and bake at 325° for 1 hour. This will make 2 regular size bread loaf pans or 5 of the small loaves.
Preheat oven to 350°. Shake flour in large size cooking bag. Place in baking pan. Add rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper and garlic powder. Squeeze bag gently to blend ingredients. Cut sausage into thirds. Arrange pork chops and sausage on top of rice mixture. Close bag with nylon tie. Make 6 (1/2-inch) slits in top of bag. Bake 50 to 60 minutes or until tender. Makes 4 servings.
Saute onion in butter until tender and golden brown. Add all ingredients and mix thoroughly. Form into walnut size balls and place on a cookie sheet. Cover with Saran wrap and place in refrigerator for 24 hours. Fry balls in oil until golden brown, turning gently not to break them. Put in a casserole, cover with mushroom gravy and bake at 350° for 30 minutes. Makes 3 dozen meatballs.
Mix Jell-O (all 3 packages) with 1 1/2 cups boiling water. After mixing Jell-O, stir in thawed strawberries. Pinch up angel food cake in bite size pieces into large container. Pour Jell-O and strawberry mixture over cake. Let set in refrigerator overnight, then spread top with Cool Whip.
Wrap chicken in foil and bake at 400° for 1 hour. Bone, skin and cut in large pieces. Save 1 cup of juice. Mix all liquids (except juice) and onion and salsa. Butter baking dish (large and shallow). Layer juice, tortillas, chicken, liquids and cheese. Make 2 layers. Refrigerate for 24 hours. Let stand at least 2 hours at room temperature. Bake at 300° for 1 hour.
Put ingredients in order listed in an electric skillet. When steaming freely, reduce to lowest heat position and cook approximately 30 minutes.
Mash peas. Combine with egg, onion, pepper and salt. Drop by tablespoonfuls into canola oil. Fry until golden brown. Drain on paper towels, then serve while hot.
Saute onions and pepper in oil. Stir in flour. Add milk and soup slowly; cook until thick. Add ham and lemon juice. Mix and pour into greased casserole. Place biscuits on top and bake at 450° for 15 minutes; then bake at 425° for 10 more minutes or until biscuits are done.