HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese for 20 to 30 seconds in microwave. Slice ham into 1/4-inch long pieces. Cut greens from scallions just short of the length of the ham slices. Spread cream cheese over the ham slices; take 1 cut slice from onions and place onto ham with cream cheese. Roll so it looks like a pinwheel and secure with a toothpick. Drain olives and cube the Cheddar cheese and pepperoni to a little smaller than an olive. Place 1 ham pinwheel, 1 black olive or 1 green olive, 1 cheese cube and 1 pepperoni on a toothpick. Serve on a large platter.
Preheat oven to 300°. Place butter and chocolate bar in microwave-safe bowl. Microwave on High for 1 minute; stir and microwave 1 minute more, if needed. Set aside. In large bowl, combine eggs, flour, sugar and salt; mix lightly. Stir in chocolate mixture, vanilla and pecans. Pour batter into muffin cups and bake about 30 minutes, or until cupcakes test done. Makes 24.
Peel and cut yams into large chunks. Bruise garlic by mashing with side of chef knife. Place all ingredients in covered casserole dish. Bake or microwave until tender, stirring at intervals to baste with herbs and oil.
Place cauliflower in baking dish. Mix remaining ingredients and smooth over top and sides of cauliflower. Bake at 375° for 10 minutes and serve.
Combine first 8 ingredients in a large bowl; stir in peeled and deveined shrimp. Cover and chill several hours or overnight. Drain shrimp; reserving marinade sauce to be use as salad dressing. Make individual salads by placing large leaf on salad plate; cut remaining lettuce in strips and place on top of leaf. Arrange shrimp in center; alternate slices of avocados and pink grapefruit around shrimp. Used reserved marinade sauce as dressing.
Mix all ingredients and pour into greased bundt pan. Bake at 350 degrees until done.
Mix chicken, cream cheese, milk, chives, salt and pepper. (This can then be frozen.)
In a heavy skillet, melt butter. Stir in sugar and add cheese that has been cut in small pieces. Let come to a slow boil and cook for 3 to 5 minutes on low. Stir often so it won't scorch. Spread on toast or biscuits. Also good for an after school snack.
Cook ground beef. Mix with all other ingredients. Place in casserole dish and bake at 350° for 45 minutes.
Mix all ingredients except soup and milk. Shape into balls and place in a casserole. Combine soup and milk; mix well. Pour over meatballs. Cover and cook at 350° about 1 hour.
Mix sugar and lemon juice. Stir until sugar has dissolved. Add cold water and grape juice. Add thin slice of lemon peel to each glass of lemonade.
Mix hash browns, 1/2 cup butter, onion, soup (no water), sour cream and cheese. Stir well. Spoon into greased 2 1/2-quart casserole dish. Crush corn flakes and stir in remaining butter. Sprinkle over casserole. Bake at 350° for 50 minutes.
Cook rice according to directions on the box.	Fry the bacon. Drain off grease. Crumble the	bacon.	Set aside. Saute green pepper and onion in 2 to 3 tablespoons oleo or bacon drippings.	Cook eggs omelet style. Cut into strips. Add green pepper, onion, bacon and eggs to rice. Season with soy sauce before serving. Makes 6 to 8 servings.
Simmer vegetables until tender in chicken broth. In medium bowl, combine milk, cornstarch, salt, pepper and thyme. Add milk mixture to vegetables; cook until soup is slightly thick, stirring constantly. Makes 4 servings.
Mix dry ingredients in heavy saucepan. Add oil and water. Cook 3 minutes or until mixture pulls away from pan.
Heat oven to 450°. In a 9-inch pie pan, combine Parmesan cheese and Italian seasoning. Divide bread dough into 8 sections; divide each section into 4 pieces (total of 32 pieces of dough). Roll each piece into a 4-inch rope. Dip each rope in butter; roll in Parmesan mixture. Twist rope 3 times. Place on greased cookie sheets. Bake for 7 to 9 minutes, or until golden brown.
In deep, cast iron skillet, add oil and flour; make a very light roux. Add onions, celery and bell pepper. Smother for about 10 or 15 minutes. Add shelled crawfish and fat. Add seasoning to taste. Cover tightly and let simmer, stirring constantly. Add about 1/2 cup water; cook about 15 or 20 minutes. Add onion tops and parsley.
Combine all ingredients and bring to a light boil in a saucepan. Turn to low and let simmer (stirring occasionally) for 30 minutes. Serve over hot rice with a variety of toppings such as peanuts, coconut, raisins, mandarin oranges and pineapple. Be as creative and brave as you like.
Melt butter; add chocolate chips and marshmallows until melted. Remove from heat; stir in oats and coconut. Put on waxed paper in teaspoon heaps.
Choose an attractive color combination for the beans. Combine beans in large bowl with onion, then toss with mixed dressing.
Saute onion in margarine; mix in spinach, salt, nutmeg and pepper. In bowl, mix all wet ingredients and Parmesan cheese. Add sauteed onion mixture. Pour into pie shell (deep dish). Bake at 375° for 35 to 40 minutes.
Cream sugar, eggs and oil. Add dry ingredients; mix well. Pour into loaf pans. Bake at 350° for 45 minutes or until done. It freezes real nice.
Mix first 4 ingredients; shape into 1-inch round meat balls. Fry meat balls in butter or oleo on all sides. Remove to casserole dish. To pan drippings add soup and remaining sour cream. Heat until smooth and pour over meat balls.
Mix milk and lemon juice in a bowl. Mix gelatin and water in sauce pan and bring to a boil. Cool slightly and add to milk mixture. Add 1 1/4 cup blueberries to this mixture. Fold in 1 cup sour cream. Pour into crust. Spread 1 1/4 cup blueberries over the top. Refrigerate at least 6 hours or over night.
Mix all ingredients except bacon strips. Pour into pan. Place bacon strips on top. Bake at 350° for 1 hour.
Mix all ingredients, along with raisins; bring to a boil. Pour into baked pie crust. Top with meringue. Makes 1 pie.
Mix small amount of wine, lemon peel, orange slice and sugar in a pitcher that will hold one bottle of wine. Mix ingredients until sugar is dissolved. Add the remaining one-half bottle of wine; stir. Add 12 ice cubes and fill pitcher with soda water. Stir to mix and serve.
Mix. Pour over fish in pan. Let simmer about 15 minutes. For more gravy, double recipe. Serve over cooked rice. Very good.
Place oleo in 8 x 8 x 2-inch baking dish. Microwave on Full power for 30 to 45 seconds or until melted. Combine cornflakes, Parmesan cheese, parsley flakes, minced onion and salt in small bowl. Coat potatoes with butter and roll in crumb mixture. Place in baking dish and cover with paper towel. Microwave on Full power for 10 to 12 minutes or until potatoes are just tender. Allow to stand 10 to 15 minutes. Serves 6.
Melt together candy bars and 1/2 cup butter. Cream remaining butter and sugar; add eggs, flour and buttermilk; stir. Add melted candy mix. Stir in vanilla and nuts. Bake in greased tube pan at 350° for 1 hour and 20 minutes.
Combine all ingredients, except pastry shell, in a saucepan; cook over medium heat until butter melts, stirring constantly. Pour mixture into prepared pastry shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake an additional 45 minutes or until set. Yields 1 (9-inch) pie.
Cream Ricotta and cream cheese. Add sugar and eggs. Beat until smooth. Add lemon juice and vanilla. Add flour and cornstarch gradually. Add melted butter and sour cream. Fold in whipped cream. Grease sides and bottom of 10 x 3-inch spring-form pan. Bake at 325° for 1 hour. Turn oven off and let stand in oven for 1 hour longer. Do not open to peek at any time!!!
Blend the first 5 ingredients and add the tuna, onion, green pepper and parsley. Mix well. Drop from spoon into deep fat until done.
Blend sugar, bananas, margarine and eggs for 2 minutes. Add flour, baking powder, baking soda, salt and nuts (optional). Pour into loaf pan. Bake at 350° for 50 to 60 minutes.
In an electric mixer, mix first three ingredients on low to mix completely. Add and mix the sugar, salt, egg and vanilla.	(Mix vanilla and egg together before adding to sugar and salt.)	Add 2 cups flour and mix on medium for 2 minutes. Add 2 cups flour and mix well (will look like batter).
Spray your crockpot with non-stick spray. Mix all ingredients well. Cook on low for 6-8 hours. Try not to lift the lid. Serve with ice cream.
Prepare ground beef (drain). Add taco seasoning mix. Set aside. Prepare lettuce, cheese, tomatoes and onions. Mix all together carefully. Combine with chips and mix well with Catalina dressing.
Shape combined mixture well into small patties. Drop patties into hot condensed tomato soup to which 1/2 cup of water has been added.
In skillet, heat oil. Add garlic; saute. In blender, add asparagus, garlic, salt and pepper; process until smooth. Set aside. Preheat oven to 400°. In small bowl, combine mayonnaise and mustard; spread on fillet. Transfer to an 8 x 8 x 2-inch baking pan (nonstick). Add wine and bake fish until flaky, about 15 minutes. Remove pan from oven. Turn over and broil. Spread asparagus puree over fish. Sprinkle with cheese. Broil just until heated.
Mix salad dressing, mustard, honey and tarragon. Place chicken breasts on grill or rack of broiler pan; brush with half of salad dressing mixture. Grill or broil for 8 minutes. Turn; brush with remaining salad dressing mixture. Continue grilling or broiling 8 to 10 minutes or until tender. Makes 4 servings.
Add hot water to peanut butter and stir until creamy. Add remaining ingredients and whisk together. Heat, but do not boil. Pour over broccoli, tofu, brown rice and/or any other vegetable combination of your choice.
Put pecans in bottom of well-greased (use Pam) Bundt pan. Mix all other ingredients for 2 to 3 minutes. Pour into pan and bake at 350° for 1 hour.
Cook and drain noodles. Mix together the tuna, soups, milk and peas. Add noodles; mix well. Pour into nonstick sprayed 9 x 13-inch baking dish. Sprinkle with grated cheese and bread crumbs. Drizzle with melted butter. Cover and bake at 350° for 30 to 45 minutes. Uncover and bake another 10 to 15 minutes. Serves 10.
Mix first 4 ingredients. Shape into patties and place in 9 x 13-inch pan. Cover pan with foil. Brown patties in 350° oven for 20 minutes. Drain grease from pan; mix soups together. Pour over patties; cover with foil. Return to oven for 35 or 40 minutes.
Preheat oven to 350°. Brown meat and drain. Combine meat, can of tomato soup and green beans in casserole dish. Top with the cooked mashed potatoes. Sprinkle with paprika. Bake for 20 minutes.
Cream shortening and sugar. Add egg and mix well. Stir in molasses. Sift dry ingredients and add to first mixture. Roll dough into balls about the size of walnuts. Dip tops in granulated sugar. Place 3-inches apart on ungreased baking sheet. Bake 10 to 12 minutes at 375°. Thumbprint and fill with jam.
Brown beef in large pot; drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for approximately two hours or until vegetables are tender.
Prepare dinner mix according to package directions, except omit butter. Stir in mayonnaise, cucumber dressing and onion. Fold in shrimp and tomato. Cover; chill in freezer for 30 to 45 minutes. Peel, seed and chop avocado. Fold into macaroni mixture. Serve in lettuce lined bowl if desired. Serves 3 or 4.
Place chicken in baking pan with other ingredients. Cover with foil and bake at 325° for 1 hour. Serve with rice or noodles and favorite vegetable.
Mix milk and pudding until thick. Fold in Cool Whip, sour cream and vanilla. Make layers of vanilla wafers, bananas and pudding. Top with Cool Whip.
Place all ingredients in casserole dish. Bake uncovered at 425° for 45 minutes. Cover and bake 15 minutes more.
Cook the potatoes on Full power for 15 to 17 minutes. Combine all ingredients, blending well. Pour into an 8 x 11 1/2-inch baking dish. Spread topping over surface. Cook on 8th level of power for 8 to 10 minutes or until set. Topping will harden into a crust as dish cools slightly.
Combine all ingredients (except meat) in a large bowl. Mix very well. Add the sliced beef and soak for 30 to 45 minutes. Take out of mixture and put in a dehydrator for approximately 18 hours, rotating trays every three hours.
Peel avocados and mash them coarse. Add all of the remaining ingredients and stir until combined. Serve with tortilla chips.
Cook rice. Preheat oven to 350°. Thaw broccoli (if frozen). Mix rice and broccoli together. Add remaining ingredients. Mix and pour into a baking dish, cover and bake for 30 minutes. Uncover and finish baking for 30 minutes.
In a large bowl mix popcorn and peanuts; set aside. On a preheated grill combine sugar and corn syrup. Cook and stir until brown sugar dissolves and mixture boils for about 3 minutes. Place peanut butter and vanilla in a small bowl. Quickly stir in hot syrup mixture. Pour over popcorn mixture at once. Stir to coat as well. With buttered hands; form into balls. Makes about 6 popcorn balls.
Cook blueberries, sugar, salt and lemon juice for 10 minutes. Pour into a shallow baking dish. Arrange slices of French toast on top. Sprinkle with confectioners sugar and nutmeg. Bake at 425° for about 20 minutes. Serve with whipped cream.
Cook peeled and diced eggplant in boiling salted water for 15 minutes. Drain well. Beat eggs until fluffy, add milk and then soak bread in broken pieces in milk and egg mixture. Add onions, cheese, mushrooms, salt and pepper (to taste). Mix well. Add drained eggplant to this mixture. Mix well. Bake at 375° for 30 to 35 minutes.
Blend cake mix and butter together. Add chopped nuts. Put in a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Cream together shortening, brown sugar and white sugar until light. Add eggs, one at a time, vanilla, beat well. Sift together flour, baking soda and salt. Gradually add to creamed mixture. Stir in oatmeal, nuts and chocolate chips. Drop by spoonful on greased cookie sheet. Bake in preheated oven for 10 minutes or until cookies are golden brown. Makes 6 dozen cookies.
Melt margarine in a heavy skillet; saute vegetables. Add raw peeled shrimp and saute a few minutes longer. Stir in flour, salt and chili powder. Add milk gradually and cook 5 minutes over low heat. Add ketchup and parsley. Add optional items if you want. Cook, covered, for 10 to 15 minutes.
Prepare cake mix as directed adding 5 Tbsp. creme de menthe. Bake 9 x 13 pan. Cool. Spread fudge topping over cake (warm fudge topping slightly to make it more spreadable). Add 5 Tbsp. creme de menthe to Cool Whip. Spread over fudge sauce. Refrigerate. Serves 12 to 15.
Rinse rice and let soak about 5 minutes. Drain rice and brown in bacon grease. Add 1 can tomato sauce. Add 2 cans water and onion.
While cake is baking, in 9 x 13-inch pan, mix together the Eagle Brand milk and creme de cacao. When cake is done, and while hot, punch full of holes with fork and pour mixture slowly over cake. Cover. Let set a few hours or overnight in refrigerator. Mix Cool Whip and coconut together. Spread over top of cake. Sprinkle with ground pecans.
Pour half and half into large bowl. Add instant pudding mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and chopped toffee. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftovers in freezer.
In a medium saucepan, combine all ingredients. Cover and simmer over medium heat until onions are soft. Remove from heat and mash with a potato masher. Force the mixture through a sieve until only seeds and skins are left. This may be diluted with vinegar if it is too thick or too strong. Pour into cans and seal according to directions.
Chill creme puffs in refrigerator. Slice creme puffs according to already established groves. Lay flat on serving tray. Top with sliced strawberries. Sprinkle with confectioners sugar and serve. Looks very pretty served on a round tray with a paper lace doily. (If you're a chocolate lover like me, you can drizzle melted chocolate over the top.)
Mix all together except vanilla. Cook at 230° or to a soft ball. Stir often while cooking. Remove from stove and add vanilla. Beat and beat. Drop on wax paper.
Combine brown sugar, cocoa and water. Mix well. Pour in 13 x 9-inch pan. Place marshmallows evenly on top. Make cake batter following package directions. Pour into pan. Top with nuts. Bake at 350° for 50 minutes.
Cream margarine and brown sugar together. Beat in eggs. Add flour, salt and baking soda. Make into 2 balls. Roll on wax paper. Add 1/2 of filling (recipe to follow) to each and roll up. Freeze and slice to bake at 350° for 7-10 minutes.
Presoak beans overnight. Chop the following in a food processor: onion, garlic, bell pepper and celery. Cook the beans and ham bone together. (I buy my bone at a honey baked ham store.) When you start cooking the beans, add the onion, bell pepper, garlic, celery, salt, pepper, oregano, basil, crab boil, Tabasco, Worcestershire, bay leaves, tomato sauce and parsley. Bring to a boil; turn down and cook for 2 to 3 hours until beans are soft. Taste for salt and pepper. Take out a cup of beans; mash them and put them back in. Cut sausage in 1-inch pieces; add to beans the last 45 minutes of cooking time. Serve over rice. This is great served with corn muffins.
Cover cookie sheet with foil. Butter foil. Cover with saltine crackers side by side, close together. Boil together butter and sugar 4 minutes. Pour over saltines. Bake at 350° for 14 minutes. Immediately cover with milk chocolate chips which will melt. Spread as they melt. Refrigerate to cool. Break apart after cooling.
Grease Bundt pan; cut rolls in fours and roll the pieces in a mixture of white sugar and cinnamon. Drop the pieces in a Bundt pan (even) until all pieces are used. Melt the butter or oleo with the brown sugar and pour over rolls. Bake at 350° for 25 to 30 minutes or until golden brown on top.
Grease a 9 x 13-inch baking pan or glass casserole dish with Pam. Mix first 9 ingredients until blended into one color. Pour into pan. Sprinkle top with cake mix. Drizzle margarine over top and sprinkle with chopped nuts. Bake for 35 minutes at 350°. Cool. Serve with whipped topping.
Drain syrup of pineapple into medium saucepan. Add sugar, vinegar, cloves, cinnamon stick and salt; cook over medium heat for 10 minutes. Add pineapple chunks; heat to boiling. Refrigerate until ready to serve. Drain and serve with cocktail picks.
Combine all ingredients in the order given, except for powdered sugar. Mix 2 minutes on medium speed. Drop by teaspoon on ungreased cookie sheets. Bake at 350° until center springs back when touched. Cool.
Grease 9 x 13-inch pan. Put pineapple and cherry in. Sprinkle cake mix on top. Melt 2 sticks butter and drizzle on top. Bake at 350° for 50 minutes.
Mix sweet potatoes with sugar and butter until light and fluffy. Put into 9 x 13-inch pan.
Mix sugar, salt and Crisco together. Pour boiling water over mixture; let cool. Add beaten eggs. Dissolve yeast in boiling water. Add to mixture. Add flour. Put in refrigerator in a glass or metal bowl for at least 4 hours. Roll and cut out rolls. Let rise. Bake at 425° for 15 to 20 minutes.
Make pudding according to directions. Layer bananas, pudding and cookies. After every two layers top with whipped cream. Chill.
Mix Veg-All, peas, onion, mayo, sugar, salt and pepper. Top with cheese. Mix Ritz crackers and butter and top. Bake 35 minutes at 350°.
Dissolve jello, sugar and 1 can of cranberry sauce and refrigerate until it begins to set up. Stir in sour cream, celery and nuts. Return to refrigerator until it sets up.
In medium skillet over medium-high heat, heat margarine. Add Chicken and cook 10 minutes or until browned. Set chicken aside.
Drain pineapple and use juice with 1 1/2 cups of water; should equal 2 cups, if not add a little more water. Heat half of the liquid to boiling; add	gelatin, stirring until dissolved. Mix salad dressing and cottage cheese; slowly stir it into the gelatin mixture. Add pineapple, nuts, cherry halves and the other cup of liquid. Mix well. Pour into a flat 9 x 13 x 2-inch pan. Chill	until congealed. Cut	in squares. Serve on lettuce leaf with mayonnaise and a cherry half.
Brown ground beef and sausage together; drain. Cut cheese into squares and melt with beef and sausage. Serve hot over Triscuit crackers.
Butter pan. Mix the first five ingredients; pat mixture in bottom of pan. Melt chocolate chips and 1/2 stick of butter. Pour over top of peanut butter mixture. Refrigerate.
Put flour and salt together. Add egg. Put margarine into boiling water. Mix and roll out. This may be cooked now or frozen in strips to use as needed.
Combine corn syrup and sugar in a saucepan. Bring to a rolling boil and boil 1 minute. Remove from heat and stir in peanut butter. Pour while hot over cereal. Toss to coat. Use 2 spoons and quickly put in mounds on wax paper.
You will need 6 to 8 wooden skewers. Wash and dry apples thoroughly. Insert a wooden skewer into each apple. Set aside. Melt chocolate chips and peanut butter chips with oil in top of double boiler or a heavy 1 1/2 quart saucepan over low heat; stir constantly until smooth. Remove from heat; dip apples in mixture, tilting pan as needed. Twirl to remove excess coating; place apples on waxed-papered cookie sheet. Refrigerate until firm. Makes 6 to 8.
Scrape carrots and cut into thin strips. Place in a deep 1 1/2-quart casserole; set aside. In a small bowl, combine remaining ingredients. Heat 1 minute; spoon sauce over carrots. Cover and microwave 3 1/2 minutes. Stir and baste with sauce. Microwave an additional 3 1/2 minutes. Heat, uncovered, 3 minutes.
Cook sweet potatoes in boiling water to cover for 20 to 25 minutes or until fork-tender. Let cool to touch; peel and cut into 1/2-inch slices. Arrange slices in a lightly greased 12 x 8 x 2-inch baking dish; set aside. Combine brown sugar and next 7 ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Pour over sweet potatoes; sprinkle with chopped walnuts. Cover and refrigerate for 8 hours.
Cream sugar and shortening. Add eggs and bananas. Mix in dry ingredients and stir in nuts. Pour in loaf pan. Bake at 350° for 55 minutes.
Mash sweet potatoes until light and fluffy. Beat in butter, sugar, salt and orange rind. Let cool. Divide into 12 portions. Press potatoes around each marshmallow half, being careful to keep marshmallow in center. Shape into ovals. Coat each with melted butter. Roll in crushed corn flakes. top with pecan half and place on lightly greased baking sheet. Bake in very hot oven at 450° for 7 to 8 minutes. Serves 6 to 8.
Mix chicken, grapes, celery, onions, orange segments and water chestnuts in large bowl. Mix yogurt and soy sauce. Pour over chicken mixture; toss. Cover and refrigerate at least 2 hours until chilled. Serve on salad greens. Yields 6 servings.
All all ingredients except clams in a 6-quart pot. Cook vegetables until tender. Add clams and juice last. Simmer 15 minutes, then serve. Makes 8 servings.
Heat oven to 375°. Grease an 8 x 8 x 2-inch baking dish. Add taco seasoning to browned ground beef with 1 cup of water. Simmer 15 minutes.
Dissolve Jell-O in 3 cups boiling water; add cranberry sauce. Drain pineapple and add to mixture. Add chopped nuts; mix well. Pour 1/2 into bowl and refrigerate.
Cut sausage into 1/4-inch slices, cut each slice in half. Place in skillet with Pam and saute 3 minutes. Add leek and garlic and cook 3 minutes. Put lentils, broth, sausage, leeks and garlic in large pan and bring to a boil; reduce heat and simmer 30 minutes. Stir in thyme and remaining ingredients and cook until lentils are tender.
Prepare graham cracker crust in a 13 x 9-inch pan. Beat the cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the Cool Whip. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding. Garnish with grated chocolate.