HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer each vegetable, adding salad dressing evenly on top. Spread evenly with the back of a spoon. Sprinkle with bacon bits. Serve chilled. May be made night before serving. Will keep for 2 to 3 days if put in a covered container.
Mix potato and powdered sugar. Roll out on powdered sugar. Spread peanut butter on top. Roll up and cut into pieces. Let harden.
Beat eggs, add sugar, sift dry ingredients and add to eggs. Add water and beat. Add flavor and beat. Put in 10 x 15-inch oiled pan. Bake 15 minutes at 375°. Trim; cool. Spread with jelly; roll.
Stir together nuts, sugar, syrup and	salt in a three quart bowl. Place in microwave oven and cook 7 to 8 minutes, stirring well after four minutes. Add butter and blend well. Return to oven and cook 2 to 3 minutes or until	nuts are golden brown. Add soda and vanilla and gently stir until light and foamy. Pour onto greased cookie sheet and let cool. When cool break into pieces and store in airtight container.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts and spread mixture in a lightly greased 8-inch square pan. Refrigerate until firm. Cut into 1-inch squares. Store in refrigerator.
Drain and cut cherries. Mix all the above ingredients. Chill in freezer 1 hour. Make into walnut size balls. Put in freezer and freeze overnight. Dip in chocolate. Dip in bowl of finely chopped pecans.
In bowl, put 1/4 cup jello and 1/2 cup boiling water. Stir until dissolved. Put in refrigerator. In bowl, put balance of jello and 1 cup of boiling water; stir until dissolved. Add 1 1/2 cups cold water; put in refrigerator.
Stir together the cream cheese, mustard and celery salt. Fold in bacon, tomato and green pepper. Pat into round ball. Wrap in foil or clear plastic wrap. Chill at least 2 hours before serving.
Mix 1/2 to 3/4 can of chicken broth with one can of cream of chicken soup. Add Veg-All and cooked chicken. Put into pastry lined pie pan. Top with other pie crust. Crimp edges to seal; cut slits on top. Bake for 45 minutes at 375°. Yields 1 pie.
Crumble cornbread and white bread. Pour soup, water and broth over bread and mix. Add margarine, eggs, onion, sage, salt and pepper. Mix together. Taste and add extra salt and pepper if needed. Preheat oven to 400°. Cook about 45 minutes.
Brown beef and onion. Add salt and pepper. Add tomato and spaghetti sauce; simmer until thick. Cook noodles as directed on package. Drain and rinse in cold water.
Saute cabbage, onion and garlic in oil for 5 minutes or until tender. Combine water, vinegar and brown sugar. Add to cabbage. Stir in remaining ingredients. Bring to boil. Reduce heat; cover and simmer for 60 to 70 minutes or until vegetables are tender. Makes 8 to 10 servings.
Make smooth paste of flour and cream. Heat smoothly and add butter. Cook until very thick. Add egg and other ingredients. Chill 2 to 3 hours.
Preheat oven to 350°. Place chicken breasts in 9 x 13-inch pan. Put 1 slice of Swiss cheese on each chicken breast. Combine cream soup and liquid. Pour over cheese. Combine stuffing mix, seasoning and margarine. Sprinkle over top of chicken. Bake 1 hour. Serve with Melinda's Seasoned Rice.
Cut cake into 3 equal layers (mark with toothpicks). Mix the other ingredients together, icing layers with mixture. Replace the layers. Pour blueberry in center of cake and on top.
Thaw turkey breast completely and place in the crock-pot. Season to taste with salt, pepper and sage. Dot with butter. Cover and cook on high for 1 hour, then on low for 8 to 10 hours.
Crumble cornbread and white bread and add spices to mixture. Stir and smell and taste. Add broth, if needed. Saute the celery, onion and bell pepper in butter or broth. In one 9 x 12-inch pan, place one-fourth of the chicken in bottom. Pour 6 cups of dressing over and mix. Makes 4 roasting pans (9 x 12-inch) full of dressing. Can use one large roasting pan. Reserve 1 cup dressing mix for giblet gravy.
Mix sugar, flour and margarine. Add eggs, buttermilk and lemon flavoring. Put ingredients in unbaked pie shell and bake in a 350° oven about one hour.
In pan, mix sugar, vinegar, ketchup, water, soy sauce and cornstarch mix. Heat mixture over medium heat until thickened.
Work margarine, flour and sugar until crumbly; press into a 9 x 13-inch cake pan. Bake at 350° for 20 minutes; let cool.
Mix all ingredients together until smooth, about 1 minute. Bake in greased 8 x 8-inch pan or put in greased muffin pan cups. Bake at 425° for about 20 to 25 minutes.
Cook noodles in boiling water for 4 minutes; drain and set aside. In large bowl, combine soup, milk, onion, mustard and caraway seed. Gently stir in chosen meat, drained sauerkraut and partially cooked noodles. Put into greased 3-quart baking dish. Top with cheese. In small bowl, combine bread crumbs, melted butter and garlic powder. Sprinkle over mixture in baking dish. Bake, uncovered, in 350° oven for 45 minutes or until heated through.
Cook noodles according to package directions; drain. Mix meat and spaghetti sauce together. Beat eggs; add cottage cheese, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
Cut liver into 1/2 inch cubes. Coat with flour and saute in shortening until brown. Add salt, tomato puree and peppers. Simmer for 5 minutes. Alternate layers of rice and tomato mixture. Combine cereal and margarine. Sprinkle over liver. Bake at 325° for 30 minutes.
Sprinkle roast with meat tenderizer. Let stand for 1 hour. Cut roast into 2-inch chunks. Place in a large bowl. Add brown sugar, ginger, soy sauce, oil, garlic, pepper, m.s.g. and water. Mix well until meat is coated with marinade. Marinate in refrigerator for 3 hours to overnight. Grill beef chunks until done to taste.
Mix everything together. Slice croissants 2/3 through. Fill with chicken salad or serve on whole wheat or rye. Excellent. Better after it sits a couple of hours, covered, in refrigerator. Yields 8 average croissants.
Soften cream cheese. Mix all ingredients except cheese topping. Place in two 8-inch pie pans. Sprinkle cheese on top. Bake for 15 to 20 minutes at 350°. Yields 16 servings.
Peel potatoes and dice them; cook, then cool. Add rest of ingredients and mix thoroughly. (Optional: Add a little mustard.) After salad is made, sprinkle about 3 teaspoons of sugar and mix.
Salt and pepper chicken; boil. Debone and cut up. Mix mayo and Cool Whip; mix with chicken. Add remaining ingredients and toss. If dry, add more Cool Whip. Great on croissants!
Mix together and freeze. Serve frozen or slushy. Will keep in freezer for a long time.
Wash and slice mushrooms and set aside. Heat butter; add onion and saute until golden. Add mushrooms, remaining vege tables and seasonings. Cover. Simmer 15 to 20 minutes or until tender. Combine 1 tablespoon flour and 2 tablespoons cold water. Stir slowly into vegetable mixture. Add boiling water and simmer 10 minutes longer. Before serving, stir in milk or cream. Add cheese. Do not boil.
Line a 13 x 9-inch pan with tortillas. Brown meat; drain. Layer in pan: meat, drained tomatoes, chili beans and soup. Grate Cheddar cheese on top. Bake at 350° for 25 minutes.
Mix and add 1/2 cup chopped walnuts or pecans. Put in dish and add nuts on top. Has a `sweet n sour' taste.
Combine dry ingredients. Cut in shortening until mixture resembles coarse meal. Divide dough into 5 equal parts. Shape each into a ball and wrap tightly. Chill. May be stored up to 2 weeks in a refrigerator. Yield: Pastry for 5 (9-inch) pies.
In a bowl drain pineapple, reserving the juice in a saucepan. Mix together juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and add gelatin, stirring thoroughly. Break up cranberry sauce with fork and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a four-cup mold. Chill until firm.
Mix all ingredients together and top with 2 cups of crushed cornflakes mixed with 1/4 cup melted margarine. Bake for 1 hour at 350°.
Cook on medium heat the first 4 ingredients, until bubbling around the edges. Remove from heat; stir in soda. Pour over popcorn and bake at 200° for 15 to 20 minutes, stirring occasionally.
Place all ingredients, except sesame seed and paprika, in a large bowl. Allow frozen potatoes to completely thaw. Mix ingredients together. Place in slightly greased pan (9 x 13-inch). Sprinkle sesame seed and paprika over top. Bake, uncovered, for 1 1/2 to 2 hours at 300°. Makes 12 servings.
Cook cauliflower until fork-tender. Place cream of mushroom soup in casserole dish. Add 3/4 can milk; blend until smooth. Break up cauliflower into small pieces. Place in soup. Sprinkle with cheese. Sprinkle Bisquick over everything. Bake at 350° for 45 minutes to 1 hour until crust is golden brown. Broccoli can be substituted.
Spread pitas with ketchup. Sprinkle on oregano. Add sliced tomatoes, mushrooms, chopped onion, black olives and bell pepper. Top with shredded Mozzarella cheese and bake for 10 minutes.
Mix cake, pudding mix and flour together. Add remaining ingredients (excluding nuts) and beat 2 minutes. Grease and flour Bundt pan; place nuts on bottom of pan. Add batter. Bake at 325° for 50 to 60 minutes or until done. Leave in pan.
Pour 2 tablespoons of butter into a shallow baking pan; arrange scallops in single layer. Combine breadcrumbs, garlic salt, mustard, paprika and remaining butter; sprinkle over scallops. Broil 4 inches from heat until lightly browned, 6 to 8 minutes. Drizzle sherry over scallops; serve hot with lemon wedges. Serves 6 to 8.
Beat lime, water, vinegar, mayonnaise and salt with rotary beater. Add cottage cheese. Thaw and drain spinach well. Let jello set a little before adding cheese, spinach and onion. Makes a small salad.
Place chicken in crock-pot. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In mixing bowl, beat cream cheese and soup until blended. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Makes 4 servings.
Mix together the flour, cocoa, baking soda, sugar and salt. Add the remaining ingredients. Mix and pour into cake pan. Bake at 350° for 40 minutes.
Beat all ingredients together but the 7-Up. Add it last and beat well. Bake in a 13 x 9 x 2-inch pan for about 40 minutes in a 350° oven.
Cream shortening with sugar; add eggs. Combine cocoa and food coloring to make a paste. Stir into creamed mixture. Sift flour and salt together. Then with mixer at medium speed, add alternately with buttermilk to mixture. Blend well and add vanilla. Combine vinegar and baking soda in small bowl; while foaming, add to batter. Do not beat. Stir gently. Bake in two greased 8-inch pans at 350° for 35 to 40 minutes.
Sift sugar and cream with shortening. Add honey and salt. Beat in 1 at a time, the 2 eggs. Sift flour. Resift with baking powder and add this to the mixture. Bake on cookie sheet at 375° for 7 to 8 minutes. Make cookies small.
Cream the shortening and sugar. Add remainder of ingredients. Bake at 350° in a 9 x 13-inch pan.
Brown ground beef with onion and drain. Combine beef, water and cabbage; cover and cook for 15 minutes. Add beans, tomatoes, chili seasoning, sugar, salt and pepper. Cover and simmer about 30 minutes.
Soften and cream together the cream cheese and mayonnaise. Gradually add all other ingredients and mix until well blended and creamy. Delicious with any type chips or crackers.
Mix all ingredients except cheese and potato chips. Put into 4 individual or 1 large casserole. Sprinkle the cheese over and top with the chips. Bake 25 minutes at 375°.
Mix together, then knead. Stick parts together with water. Bake at 350° for 1 to 2 hours until dry and hard.
Grease a 9-inch pie plate. Cook rice by directions on package. In bowl, beat eggs. Add ham, onions and pepper. Stir in rice mixture. Spoon into greased plate. Cover with cheese. Bake at 350° for 25 minutes.
Cream together butter or margarine, sugar and egg. Dissolve soda in hot water. Add remaining ingredients. Bake at 350° until done.
Cream sugar and Crisco. Beat in eggs and molasses. Sift dry ingredients together and add to creamed mixture alternately with sour milk.
Season pork chops with salt and pepper to taste and brown in skillet. Place chops in 9x13 baking dish. Mix ketchup, cola and 1 tablespoon of brown sugar; pour over chops. Sprinkle with additional brown sugar.
Cook broccoli according to directions and drain. Cook rice. If fresh onion is used, saute it into margarine. Fold broccoli into rice. Add salt and pepper. Dilute soup with milk and fold into rice mixture. Add onion and butter. Mix thoroughly.
Follow directions to prepare Dream Whip. Mix cheese and sugar together and add to Dream Whip. Spoon Dream Whip mix in crusts. Add layer of cherries. Add layer of Dream Whip on top. Sprinkle graham cracker crumbs on top. Chill in refrigerator overnight. Makes 2 pies.
Mix all ingredients in crock-pot. Cover and cook on low setting for about 3 to 4 hours.
Melt marshmallows in pineapple juice. Add jello and stir well. Let cool. Add Dream Whip topping, cottage cheese and crushed pineapple and nuts. Place in refrigerator and chill.
Cook rice as directed. In large mixing bowl, beat eggs; add oil and mix well. Add all other ingredients; mix well. Add rice last. Bake, uncovered, at 350° in a greased 9 x 13-inch loaf pan for 50 minutes.
Brown meat, add taco seasonings and 1 tablespoon water. Simmer to blend flavors. Warm tortillas; spoon in meat and choice of toppings. Enjoy this low fat main dish with refried beans and rice.
Mix all together and pour in unbaked pie shell. Bake at 350° for 25 or 30 minutes or until center is formed.
Place the potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 20 minutes. Drain in a colander and return to the cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt and black pepper. Place the pan over medium-low heat and mash with a potato masher to mix the ingredients and get a light texture, about 4 to 5 minutes. Add the bacon, grated cheese, sour cream and chopped chives and stir until thoroughly combined. Season to taste. Yield: 4 to 6 servings.
Mix sugar, flour and salt in a microwave mixing bowl. Stir in milk, chocolate syrup and eggs. Stir well. Put in microwave for 6 to 8 minutes, stirring every 2 minutes with wire whisk until thick. Take out of microwave and add butter and vanilla; stir until melted. Pour into crust. Chill thoroughly. Top with Cool Whip.
Mix sugar, butter and eggs; add allspice and cocoa. Alternate milk and flour. Add baking powder and raisins. Bake at 350° until done.
Mix together and sprinkle with nutmeg. You can use this with grapes (white seedless), honeydew melon balls, apple slices, peach slices, watermelon balls, strawberries, bananas, pineapple or any other fruit may be used. Arrange in layers and pour dressing over.
Make a sponge of yeast, milk and about 3 cups of flour. Cover and let rise for 1 hour. Add shortening, sugar, salt and egg yolks. Add flour gradually and work with a wooden paddle or your mixer until the dough is smooth and not sticky. You may not have to use all the flour measured out.
Cream shortening, sugar and molasses. Beat egg with buttermilk; add to creamed mixture. Add dry ingredients, 1/3 at a time; mix well after each addition. Add more flour (if needed) to make stiff dough. Fill bowl about 1/2 full of flour. Place dough in center and knead. Pinch off dough size of a peach and place on cookie sheet. Flatten a little. Bake at 350° until light brown.
Place beef in casserole dish. Pour onion soup mix on top. Add soup. Pour 7-Up over beef, onion and soup mixture. Bake at 300° for 2 hours (or 250° for 3 hours). Do not open while cooking. Serve over rice.
Mix sugar, soda, milk and Karo syrup. Stir over medium heat until mixture forms a ball. Add vanilla, butter and pecans. Drop by spoon onto waxed paper. Let cool.
Put pickle lime in enough water to cover tomatoes; let stand for 24 hours. Rinse well (about 5 or 6 times to be sure all lime is	off). Soak in fresh ice water 4 hours. (Change water every hour.)
Cut-up 1 frying chicken. Arrange in bottom of a shallow pan. Melt butter and blend with other ingredients. Spoon mixture over chicken. Bake at 400° for 40 to 50 minutes. Spoon butter mixture over chicken occasionally. Makes 4 to 5 servings.
Beat butter and Parmesan cheese at medium speed with an electric mixer until blended. Add garlic and next 3 ingredients, beating just till blended. Gradually stir in flour with a spoon (mixture will become crumbly); stir until mixture is blended and smooth, about 2 to 3 minutes. Or instead of stirring the dough with a spoon after adding flour, you can gently press mixture with hands and work until blended and smooth.
Mix cake mix, 1 egg (slightly beaten) and melted butter together. Pat in bottom of 9 x 13-inch pan. Mix together the cream cheese, 3 slightly beaten eggs, powdered sugar and lemon extract. Pour over mixture in pan. Bake for 45 minutes at 350°.
Combine ingredients in casserole dish and let set in refrigerator overnight. Bake 350° for 45 minutes.
Pour corn flakes into gallon Ziploc bag that has chicken and Italian dressing. Roll breast in corn flakes until well coated. Bake at 300° for 45 minutes or until brown.
Mix all ingredients except cake mix, nuts and butter and pour into a 9 x 13-inch cake pan. Pour 1 box yellow cake mix over the mixture evenly. Sprinkle 1 cup chopped nuts over the cake mix evenly. Melt 1 1/2 sticks butter and pour over the cake/nut topping.
Cook squash, onion and celery in salted water until tender; drain. Add half and half to soup. Pour over squash and toss lightly.
Sift together flour, salt and baking powder. Mix 1/2 cup flour with dates, nuts, candy and coconut. Cream sugar and butter together well. Add eggs one at a time. Cream well. Alternate flour mixture and buttermilk mixture. Add nuts and fruits. Bake in a greased and floured angel food pan or 3 loaf pans at 350° for 1 hour and 45 minutes.
Mix together sugar, oil and egg. Stir in milk. Sift together flour, baking powder, salt and stir in. Add nuts, cherries and raisins. Pour into greased loaf pan. Let stand 20 minutes. Bake at 350° for 60 to 70 minutes.
Mix all ingredients in a large bowl. Blend well. Pour into a large baking dish.	Bake for 40 minutes at 350°.
Cook dates, Eagle Brand milk and chopped pecans until thick. Spread on Town House crackers. Bake 6 to 8 minutes at 350°. Mix the margarine, cream cheese, powdered sugar and vanilla; spread on the baked crackers. Store in tight container and keep in the refrigerator.
Heat butter, salt, light brown sugar and corn syrup to boiling. Boil for five minutes on medium heat. Do not stir. Remove from stove. Stir in vanilla and baking soda. It will foam up. Pour over popped corn in a large baking pan. Heat oven to 250°. Bake for one hour, stirring every 15 minutes. Enjoy.
Cook ground beef and onion in skillet; drain well. Put all ingredients in large pot and cook slow for 30 minutes or until done. Add more water if needed.
Grind together the cranberries and oranges. Mix all together and let set in fridge until firm.
Melt butter. Add flour, salt and pepper. Stir until smooth. Add cheese until it is melted.
Trim fat from brisket. In small bowl, mix remaining ingredients and pour over brisket in roasting pan. Roast covered between 250° to 275° for 4 hours. Let stand 20 to 30 minutes before slicing. Serve with pan juices.
Combine first 4 ingredients and cook 20 minutes, stirring constantly. Add cinnamon and cloves.
Beat sugar with eggs, one at a time, beating well after each. Add milk; cook over medium heat. Stirring constantly, cook until mixture coats spoon. Remove from heat and add chopped candy bars, vanilla and condensed milk. Pour into gallon freezer; add enough milk to fill container. Leave 2 inches. Freeze in ice cream freezer.
Beat eggs and 1 cup sugar, flour, salt and baking powder. Stir in vanilla, dates and nuts. Spread in two 8-inch oiled pans. Bake at 350° for 30 minutes. Cool.
Melt margarine over low heat; blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in broth and cream or milk. Bring to boil, stirring. Boil 1 minute. Stir in turkey or chicken and simmer.
Crush graham crackers. Mix with melted margarine. Press into pie plate. Blend cottage cheese in blender until smooth. Mix diet Jell-O with water; add to cottage cheese. Add Cool Whip. Put in pie plate and sprinkle graham crackers on top. Refrigerate.
Set oven at 375°. Melt 4 tablespoons margarine in an 8-inch square pan. Spread evenly and arrange apples over it. Mix 1/4 teaspoon salt with 1/4 cup sugar and sprinkle over apples. Set aside.
Cook sugar, water and corn syrup until firm ball stage. Add peanuts and cook until golden brown. Remove from heat and add soda, vanilla and butter. Pour into an 8-inch pie pan to cool. Makes 4 or 5 (1/4-inch) patties.
Brown sausage in frying pan. Cut up cheese in cubes and place in large, microwave-safe bowl. Add Ro-Tel to the cheese and microwave until cheese is completely melted; stir often. After cheese is melted, add sausage and mix thoroughly. Dip in chips and enjoy.
Slice French bread about 3/4 way down every 1-inch, leaving loaf together at the bottom. Place slices of cheese into slots.
Combine ingredients in a glass bowl. Beat well. Cover and let stand 2 days in warm place. It must have air. Do not refrigerate. After 1 week you may give a cup to a friend. To replenish as used add 1 cup water, 1 cup flour and 1 cup sugar.
Blend together all ingredients until smooth. Pour into a 2-quart non-metallic bowl. Cover with wax paper and towel and set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with a tight fitting cover and refrigerate.
Mix cake per directions. Grease and flour 9 x 13-inch cake pan and pour half the batter in. Bake 15 minutes at 350°. In a saucepan, melt caramels over low heat. Add milk and butter. Remove cake from oven and pour mixture over cake. Add chocolate chips and nuts. Pour remaining cake batter over the top and bake for 20 minutes at 350°.
Blend sugar and water; mix well. Cook over low heat for 2 to 3 minutes; let cool. Add grape juice or juice and ginger ale. Chill.
Place all ingredients in a blender at one time and blend until mixed together. Pour into a 10-inch pie pan. Bake 1 hour at 350°. When done, crust will be on the bottom, custard in the middle and coconut on top, right where they belong!!
Combine all ingredients and pour into Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients in large bowl and toss well with mayonnaise and salad dressing. Can add more or less to taste.
Bring mushrooms with broth to a boil in saucepan. Add peas. Cover and cook 3 minutes. Uncover and add ham. Heat and stir until broth is absorbed and peas are tender-crisp. Toss cooked macaroni, green pepper and tomatoes with salad dressing. Stir in mushroom-pea-ham mixture. Chill. Turn into salad bowl lined with spinach leaves. Makes 6 to 8 servings.
Cook and drain beef. Add soup, seasoning and beans. Start with beef mixture and layer with flour tortillas in greased 9 x 13-inch pan. Top with Cheddar cheese. Bake at 350° for about 25 to 30 minutes.
Cream shortening, sugar and egg. Add flour, salt and soda. Fold in remaining ingredients. Bake at 350° for 50 to 60 minutes.
Cook potatoes in boiling salted water until tender. Drain well, mash until smooth with potato masher. Add cream cheese, sour cream, onion salt, salt, pepper and butter. Beat or mash until smooth and fluffy. Put in greased casserole, dot with butter. Chill for 3 hours or overnight. Bake at 350° for 30 minutes.
Combine cream cheese and sugar; mix well. Add diced bananas, fresh or frozen strawberries, crushed pineapple and chopped pecans. Fold in container of Cool Whip. Freeze until 1 1/2 hours before serving.
Mix with 2 beaten eggs and pour over a 9-inch pie shell filled with 3 cups of cut-up rhubarb. Bake at 450° for 10 minutes; then at 350° for 40 minutes. Cut fancy pieces of crust for top of pie before baking.