HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix diced beets, cucumbers and onions with sour cream in large bowl. Stir	until sour cream is blended.	Add reserved beet juice. Stir	until beet juice and sour cream are blended. Add milk to fill bowl.	Stir. Add chopped eggs. Salt to taste. Add ice cubes to chill (may remove most of the ice cubes when soup is cold.) Time of preparation: 20 minutes. Serves 6.
Mix graham cracker crumbs and confectioners sugar together. Add melted butter. Pat into 9 x 13-inch pan. Cream the cream cheese; add eggs and sugar. Put mixture on top of crumbs. Bake 20 minutes at 325°. Cool. Spread can of blueberry pie filling on top of cream cheese layer. Spread Cool Whip on top. Refrigerate.
Cut in half or 1/4 the cooked noodles; stir-fry. Add soy sauce, sugar, black pepper, toasted sesame seed, chopped garlic, sliced scallions.
Add poppy seeds to your batter. Bring water and sugar to a simmer and remove from heat. Quickly stir in butter and almond extract. Pour syrup over hot pancakes. Experiment with different extracts in your syrup and different additives to your pancakes.
Heat oven to 350°. Place ingredients in layers in a 2-quart baking dish with tight fitting lid. Place rice and corn in the dish; sprinkle with salt and pepper. Pour 1 (8 ounce) can tomato sauce and 1/2 can water over this layer. Add onion, green pepper and hamburger, seasoned with salt and pepper. Pour can of tomato sauce and 1/4 can of water over all. Cover meat with 4 strips of bacon. Cover dish and bake at 350° for 1 hour. Uncover and bake 30 minutes longer. Makes 4 to 6 servings.
Mix eggs, pumpkin, sugar, salt and spice together; pour into 13 x 9 x 2-inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix. Bake at 325° for 1 hour and 20 minutes. Serve with whipped topping.
Bring water, kielbasa, onion, garlic, peppercorns and bay leaf to boil; cover and simmer for 1 hour. Combine about 1 tablespoon of cream with flour, then add this mixture to remaining cream. Stir into soup. Cook over very low heat until slightly thickened. Add vinegar to taste. Serve garnished with hard-cooked eggs. Serves 8.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375° for about 40 minutes.
Saute ingredients in 1/4 cup butter and drain. Toss in 1 cup sliced or cubed tomato. Pour in shell. Bake 1 hour at 350°.
Bake corn bread mix according to directions. Cool. Crumble into a large bowl. Fry bacon until crisp. Cool. Crumble into large bowl with corn bread. Add other ingredients and toss or mix thoroughly with a light hand. Refrigerate. Will keep several days.
Mix first four ingredients together and save out 1 cup for top. Add remaining ingredients. Mix well and put in regular cake pan. Put the cup of crumbs on top. Bake in 350° oven.
Cut potatoes in half. Melt margarine in baking dish. Sprinkle cheese over margarine. Put potatoes in baking dish, cut side down. Bake at 400° for 30 minutes. Potatoes will be coated with margarine and cheese.
Pour 1 1/4 cups boiling water on cherry jello in large bowl. Stir in cherry pie filling. Refrigerate until firm. Pour 1 cup boiling water on orange jello in a separate bowl. Stir in pineapple and refrigerate 30 minutes. Mix Cool Whip with pineapple/orange jello mixture. Pour over cherry mixture; refrigerate until firm.
Melt shortening and butter in cake pan on burner. Sprinkle salt, pepper and flour over chicken. Place chicken in pan, turning pieces over after baking for 30 minutes. Bake in 425° oven for 30 minutes on each side.
Combine ingredients in order listed. Chill. Makes 1 1/4 cups.
Prepare spaghetti according to package directions and drain. In a large skillet, heat butter and olive oil. Add shrimp and garlic; cook until shrimp are opaque. Combine cooked spaghetti, shrimp mixture, cheese, salt and pepper. Toss until well mixed.
Preheat oven to 325°. Mix all ingredients together in a long rectangular pan or casserole dish. Bake uncovered approximately 60 to 90 minutes, until thick and bubbly. Remove from oven. Let cool down slightly to set, then serve.
Combine all ingredients except 1/4 cup pecans. Mix well and shape into 2 balls. Coat each with 1/4 cup pecans.
In a small saucepan, melt chocolate and butter over low heat, stirring until blended. Remove from heat. Stir in milk; set aside. In large bowl of electric mixer, combine sugar, cornstarch and salt. Beat in eggs, one at a time; add vanilla and mix thoroughly. Gradually blend in chocolate mixture; pour into unbaked pie shell.
In large skillet, melt butter and stir-fry onions and carrots until tender (not browned). Set aside. In small skillet, melt butter. Stir-fry mushrooms until tender. Let saute in butter while preparing remainder of ingredients. In large (6-quart or more) saucepan, stir together rice, chicken, water chestnuts, bamboo shoots and bean sprouts (if desired). Add soy sauce and stir until rice has a light brown color. Add remainder of ingredients (onions, carrots and mushrooms). Stir.
Cook linguine according to package directions. While it is cooking, combine butter and lemon juice in a large skillet and heat. Add shrimp and garlic powder and saute until shrimp is pink. Lower heat and add Boursin Cheese, breaking it up. As it warms, it makes the sauce. Pour over drained pasta. Toss gently. Add tomato as garnish.
Melt oleo in 9 x 13-inch pan. Put in bowl. Add cocoa; add sugar in the large bowl. Add eggs, 1 at a time, beating well with each egg addition. Add flour; stir well. Add nuts and put in pan. Bake at 325° for 25 to 30 minutes. Serve with or without icing.
Save out a few orange slices for garnish; chop up the rest in food processor. Mix chopped orange, cream cheese and orange extract together well. Set aside 2/3 of this mix to be used later. Split the Brie into 2 layers, spread the orange mix as in "icing" between the layers; spread the ground nuts on the "icing", put layers together. Use the 2/3 previously set aside to "ice" the Brie which has been filled. Decorate with orange slices and nasturtium leaves or blossoms.
Drain beets and reserve the liquid. In a pan, combine the liquid, sugar, vinegar and cloves. Bring to a simmer and cook for 5 minutes. Pour liquid over beets. Cool and refrigerate.
Press rolls onto buttered pizza pan or cookie sheet. Bake at 350° for approximately 8 to 10 minutes or until golden brown. Let rolls cool. Beat cream cheese, Miracle Whip and minced onion until well blended. Spread cream cheese mixture onto cooled rolls. Cut up your choice of veggies into small pieces and sprinkle over cream cheese mixture.
Use diced, cooked shrimp and crab meat. Put Italian bread crumbs, red pepper, garlic, salt and pepper.
Cook vegetables halfway. Place in casserole and cover with any kind cheese. Mix crackers with oleo and put on top of mixture. Bake for 30 minutes.
Mix first 3 ingredients; mix well. Then form into balls. Set aside on wax paper. Next step melt wax and chocolate chips in a double boiler. Last step, dip balls into melted chocolate with a toothpick. Set them back on wax paper for cooling. Also if you don't like chocolate do first 3 ingredients and roll balls up in coconut.
Cream together the brown sugar and butter. Beat in eggs. Add all remaining ingredients and mix well. Pour into a greased and floured pan. Bake in a preheated 350° oven for 35 minutes.
Combine all ingredients and heat over hot water. Serve warm over pan-fried trout or use as a side dish instead of tartar sauce.
Butter one side of a flour tortilla. Place in a frying pan over medium-high heat, buttered side down. Sprinkle with grated cheese and pepperoni slices that have been sliced thinly again into small strips. Sprinkle with another thin layer of cheese. Top with another flour tortilla, buttered side up. Heat on both sides until crisp and lightly browned. Cut into pizza style slices. Serve warm.
Mix all together and bake at 350° for 20 minutes. Serve hot with crackers.
Mix first 5 ingredients together. Place chicken in 9 x 12 baking dish. Cover with sauce and bake at 350° for 1 hour. Can be frozen.
Heat oven to 350°. In a large mixer bowl, combine 2 1/2 cups flour, yeast, sugar and salt. Mix well. In saucepan, heat milk, water and butter until warm (120° to 130°). Butter does not need to melt. Add to flour mixture. Add eggs; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, about 1 hour.
Drain cucumbers, onions and peppers. Add salt. Place in large saucepan. Add remaining ingredients. Bring to a boil; simmer 20 minutes. Pack into hot, sterilized jars and seal. Makes 10 to 12 pints.
Drain pineapple, reserving the juice in a small pan. Set pineapple aside. Add water to juice to make 1 1/3 cups. Bring to a boil and pour over gelatin in a bowl; stir thoroughly. Cool until slightly thickened. Whip cream and gradually beat in sugar. Stir in pineapple and cottage cheese. Blend well. Chill in 1 1/2-quart bowl for 3 hours or overnight.
Melt butter; blend in flour. Cook until bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil until thickened. Add mushrooms, pimento, salt and pepper, bell pepper and 1 cup chicken. Simmer over low heat for about 5 minutes. Serve over toast, biscuits or plain bread.
Boil broccoli until tender. Cut cheese into cubes. Crush crackers. Drain broccoli and put into casserole. Place cheese on top and add crackers. Pour butter over all. Bake at 350° for 20 minutes until heated through and crunchy on top.
Cut cucumbers in half, lengthwise. Scoop out seeds; shred finely. Drain well in colander and chill. Drain shrimp of excess moisture. Combine sour cream, lemon peel, juice, onions, dill and garlic. Toss lightly with shrimp. Fold in almonds. Butter the bread. Arrange shredded cucumber over each slice. Top with shrimp salad mixture.
Place 1 Tbsp. butter in an 11x7 microwaveable dish. Combine cracker crumbs and pepper. Dip chicken in remaining butter, then spread with sour cream. Roll in crumbs. Place in prepared dish. Cover loosely and microwave on high for 6-7 minutes, or until juices run clear. Let stand for 5-10 minutes before serving.
Soften Crisco in hot water; add sugar and salt. Dissolve yeast in warm water with a tablespoon of sugar. Add egg; mix well all together and add flour. Mix well with fork. Place in refrigerator to chill for several hours (best overnight). Make rolls out several hours before baking (or enough time to double in bulk). Cut to make Parker House shape or make cloverleaf in muffin tins. Bake at 350° to 375° for about 15 minutes or until lightly browned.
Sift together dry ingredients. Combine liquids. Add liquids to dry. Beat 5 minutes. Bake in prepared 8-inch square pan for 35 minutes.
Simmer all ingredients until thick. Serve with any meat or fish as sauce, baste or marinade. Serve on rice also.
Dump pie filling and pineapple in a 9 x 13-inch baking dish. Top with dry cake mix and pecans. Dot with margarine. Bake at 350° until brown. Delicious warm with vanilla ice cream!
Mix all ingredients. Bake in tube pan at 325° for approximately one hour until cake springs back to touch.
Mix the ingredients together and beat until smooth. Pour into unbaked pie shell and bake at 350° until firm around sides, about 45 minutes.
Cut bread crosswise like a pineapple (about 1 inch cuts) just down to the bottom crust. Mix cheese with mushrooms and stuff into the cuts. Place on a large sheet of heavy aluminum foil. (May do this much the night before. Wrap and refrigerate.)
Cut the cabbage up into small chunks. Cook in water and a little salt until barely tender. Drain. Spread in buttered casserole, about 9 x 12-inches, about 1-inch deep.
Mix and bake at 350° for 25 to 30 minutes in 2 greased and floured 9-inch cake pans.
Layer in baking dish. Bake 1 hour at 350°. Mix soup and can of milk or sour cream together. Place ingredients in greased casserole dish. Place soup mixture in bottom of dish, then tortillas, with a layer of chicken, onion, chiles and cheese. Put soup over top and start layers over. Cover with foil.
Preheat oven to 375°. Mix sugars, shortening and peanut butter in one bowl. Mix flour, baking soda, baking powder, salt and chocolate chips in another bowl. Mix together well. Bake 10 minutes. If you did not use chocolate chips, immediately put kiss in middle of cookies. Let melt, then enjoy.
Spread marmalade in bottom of greased 12-cup Bundt pan. Sprinkle with nuts. Combine brown sugar and cinnamon in a small bowl. Separate biscuits; dip in butter and dredge in sugar mixture. Stand each biscuit on edge around pan, spacing evenly. Drizzle with remaining butter and top with remaining sugar mixture.
Butter a casserole dish. Saute onions and celery in butter. Cook spaghetti in chicken broth. Combine all ingredients, except spaghetti and cheese. Place in layers, beginning with spaghetti on bottom, then cheese, then sauce. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Cream shortening and egg together. Combine flour, sugar and salt and add to creamed mixture. Stir in remaining ingredients and mix well. Form dough into 2 (1-inch) rolls. Wrap in plastic and chill at least 2 to 3 hours. Slice into 1/2-inch slices. Bake on ungreased cookie sheets at 375° for 10 minutes. Cool on wire rack. Makes 6 dozen nutritious delicious cookies. Great for school lunch boxes.
Combine sugar and water, stir; add yeast, stir. Add oil, stir. Add beaten egg, stir. Mix with flour. Cover and let rise 1 hour. Drop by spoon into small bowl of flour, form into biscuit. Put in greased pan. Bake at 350° until brown.
Preheat oven to 350°. Combine flour, oats, 3/4 cup of sugar and butter. Mix until crumbly; reserve 1 1/2 cups of mixture. Press remainder firmly on bottom of greased 9 x 13-inch pan. Bake 15 minutes.
Sprinkle yeast over 1/2 cup of the very warm water in a small bowl. Stir gently to dissolve the yeast. Let stand until bubbly, about 10 minutes. (It "proofs" better with a little bit of sugar added to it.)
Butter well a 1-quart casserole dish. Preheat oven to 350°. Melt butter in saucepan; blend in flour and mix well. Stir in water and then milk. Cook, stirring constantly until white sauce thickens. Flake crabmeat. Add crabmeat, celery, onion, pimento, eggs and salt to sauce, then add almonds. Pour into casserole dish and top with cheese and bread crumbs. Bake at 350° for 30 to 35 minutes. Serves 6.
Brown pork chops slightly in a frying pan. In a casserole, place a layer of sliced potatoes and a layer of sliced onion; repeat layers. Pour undiluted cream of mushroom soup over layers. Place chops on top. Cover with foil. Bake at 350° for 1 hour.
Line a 10 x 15-inch baking pan with tortillas. Brown meat and onion. Drain. Spread over tortillas. Add beans and cubed cheese. Cut remaining tortillas in strips. Arrange over casserole. Mix soup and Ro-Tel (cut up tomatoes). Spread over the top. Bake 30 minutes at 275°. Reduce to 350° and bake another 30 minutes.
Mix flour, milk and mayo thoroughly. Spoon into well-greased muffin pan and bake in preheated 350° oven until begins to brown on top. Serve with butter and impress your guest. Makes 6. Double for dozen.
Makes 2 servings. Heat frying pan. Add olive oil, then chicken. Add salt and pepper to chicken. Once chicken gets whiteish, turn over and add onions, salami and mushrooms. Cook 3 minutes. Add garlic, butter and parsley; stir constantly. Once chicken is firm, this dish is complete. Serve over pasta or rice.
Beat eggs. Add rest of ingredients except tomatoes. Heat skillet to moderate heat and add 2 tablespoons of unsalted butter. Cook eggs until they are done, but not dry. Stuff tomatoes with eggs and garnish with chopped chives.
Pour into a large bowl. Cook on High for 8 minutes and stir. Cook again on High 4 minutes and stir. Then 1 minute on High and stir. Makes 1 pint of roux.
Combine spread, margarine and mayonnaise. Mix well. Add crab meat.	Spread on each 1/2 muffin. Broil 3 minutes or until brown.
Brown meat quickly in oil in skillet, leaving meat in coarse chunks. Add onion; cook over medium heat until onion is tender. Add seasoning, tomatoes, corn and bouillon. Bring to a boil. Stir in green pepper; boil again. Stir in rice; cover and simmer 5 minutes. Fluff with fork. (Use the rice straight from the box.)
Drain and reserve juice from all the fruits except the cherries. Cook 3 cups juice in vanilla pudding until it is clear and thick. Cool. Pour over fruit. Set overnight in refrigerator. Serves 12 to 15.
Mix baking mix, milk and cheese until soft dough forms. Beat 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Mix oleo and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
About 50 minutes before serving, cook sausage until well browned; drain. Preheat oven to 350°. Slice bread into 1/2-inch diagonal slices. Line bottom of greased 9 x 13-inch pan with bread, overlapping slices, if necessary. Spoon 1/2 of sausage on top of bread.
Heat soup, do not boil, thoroughly. Dissolve gelatin in cold water just before adding the hot soup. Let cool. Mix together with the other ingredients. Mold and refrigerate.
Mix graham cracker crumbs with oleo or butter as if you were making a cracker crumb crust. Layer bottom of a 13 x 13-inch pan. Drain the pineapple and spread over the crumb mixture. Beat the eggs, 1 stick oleo and confectioners sugar together 15 minutes so that it will be stiff and well mixed. Pour over pineapple. Slice the bananas lengthwise and cover sugar mixture. Cover bananas with the Cool Whip and sprinkle on chopped nuts. "Voila."
Mix first 6 ingredients together, roll in cabbage leaf. Mix Sauerkraut and diced onions, place in large kettle, add cabbage rolls, cook on top of stove 3 hours. Freezes well.
Cook first three ingredients over low heat, while stirring, until mixture begins to boil. Remove from heat. Add Rice Krispies and stir. Press into 9-inch pie pan, bottom and sides.
Layer greased large casserole dish with half of the toast cubes, sausage and cheese; repeat. Beat eggs; add salt, pepper and milk. Pour over casserole. Refrigerate overnight covered with aluminum foil. Bake at 375°, uncovered, 20 minutes. Add crushed cornflakes and bake 25 to 30 minutes more.
Brown ground beef; drain. Season with salt and pepper. Add remaining ingredients. Cook in crock-pot or on stove until tender.
Melt red hots in water for jello (2 cups water); bring to a boil. Add jello; let cool. Add applesauce.
Mix zucchini, sugar and egg; blend in oil. Stir together flour, cinnamon, salt, baking soda, nutmeg and baking powder. Add lemon peel or juice. Blend in nuts (optional). Bake at 300° for 1 hour (check after 50 minutes or so). Cool 10 minutes and remove from pan.
Place sliced peaches in a saucepan. Add nutmeg and cinnamon and heat. Grease casserole lightly. Stir in remaining ingredients all together in pie pan (casserole). Press ingredients to bottom of pan after mixing. Pour hot fruit over mixture and bake in hot oven (350°). Crust will rise over peaches and brown. Remove from oven. Serve hot.
Combine 3/4 cup coconut, 2 cups of the milk and the cornstarch in blender. Blend thoroughly. Pour into saucepan. Cook and stir over medium heat until thickened. Add remaining coconut and vanilla. Allow to completely cool. Place 2 tablespoons of reserved coconut in baking pan and bake at 350°, tossing slightly to brown. Put the cooled coconut/milk mixture in baked pie shell. Prepare topping as directed on package. After stiff peaks form, add sugar substitute and mix well. Spread on top of coconut pie, sprinkle with toasted coconut. Keep refrigerated. Yield: 8 servings, calories per serving 102, not including pie crust calories.
Combine Sure-Jell and juice in kettle. Cook rapidly and stir 5 minutes until bubbles form around the edge. Do not boil. However if you want it a little solid, boil it for a very little time.
Mix corn oil, sugar and eggs. Add flour and cinnamon. Blend in apples and pecans. Sprinkle butterscotch chips on top. Bake at 350° for 45 minutes.
Mix all ingredients. Pour in casserole dish. Top with grated Cheddar cheese. Bake at 350° for 20 minutes or until bubbly.
Blend all ingredients except parsley. Chill. Mold into desired shape. Garnish with lots of parsley. Serve with Ritz crackers. Makes 2 cups.
Mix last 5 ingredients together and let stand in refrigerator overnight. Cut out middle of loaf of Hawaiian bread and spoon in mixture. To serve, slice bread and spread with mixture. Yummy!
Drop lobster tails into boiling salted water and cook for 10 minutes. Remove from water and cool. Combine the remaining ingredients in a small saucepan and keep warm. Trim the shell and loosen the lobster meat from shell. Place in a shallow pan and baste with the butter mixture. Broil until brown, basting frequently. Serve immediately.
Cut wing tips off. Discard. Cut each wing in half. Arrange wings on broiler pan rack. Broil 6 inches from heat until browned, turning occasionally (25 to 30 minutes). Heat butter, Tabasco and vinegar in small pan. When wings are browned, place on serving tray, alternating with celery sticks. Drizzle butter mixture over wing sections only.
Cook potatoes in skins; cool, peel and shred or mash coarsely. Over low heat, combine cheese and 1/4 cup butter, stirring until almost melted. Remove from heat and blend in sour cream, onion and seasoning. Fold in potatoes.
Stir baking powder into flour, add remaining ingredients. Heat frypan to 350°. Drop by spoonfuls into hot oil. Turn once.
Drain hominy and place in a greased casserole dish. Add pimento and onion. Make a cheese sauce with remaining items. Pour over hominy. Bake at 350° for 20 minutes.
Boil meat with spices, chili and onion until very tender. Cool. Refrigerate overnight. Remove solidified fat. Chop pork in bite size. Return to liquid. Add drained hominy. Bring to boil. Reduce to simmer. Simmer 30 minutes. Serve in bowls. Serve with condiments as desired (finely chopped green onion, sliced radishes, chopped lettuce, lime squeezed over, warm tortillas, corn or flour). Even better a day or two later.
In large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat until smooth. Add fettuccine. Toss lightly. Serves 4.
Combine jello with boiling water, stirring until dissolved. Then add strawberries, bananas and pineapple. Place in shallow serving dish or individual serving glasses. Refrigerate overnight.
In a large skillet, melt margarine. Stir in potatoes, meat, onion, parsley, Worcestershire sauce and 1/8 teaspoon pepper. Spread evenly into skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, if desired, and heat through. Serves four.
Mix tomato sauce with sugar, vinegar and mustard and stir until sugar dissolves. Mix remaining ingredients. Put into baking dish. Add remaining tomato sauce on top. Bake 45 minutes to 1 hour at 400°.
Trim most of the fat off roast. Place in crock-pot and sprinkle salad dressing mix over the roast. Next, sprinkle gravy mix. Do not add any water. Cook on low heat for 6 to 8 hours. Makes own gravy. Turn roast over during last hour.
Make white sauce out of the first 5 ingredients. Put half the potatoes in a greased 2-quart casserole. Cover with half the onion and half the white sauce. Repeat layers. Cover and bake at 350° for about 1 hour. Uncover; continue baking until top is browned. Makes 4 to 6 servings.
Cook rice. Cool slightly. Add dressing, soy sauce and sugar; cover and chill. Before serving, add spinach, celery, green onions and crumbled bacon.
Mix sugar, oil, eggs, vanilla and buttermilk. Sift flour with salt and soda. Add pecans and bananas. Bake 1 hour at 350° in 2 loaf pans. Can be frozen.
Soften cream cheese. Add mayonnaise, lemon juice, Worcestershire, soy sauce and grated onion. Blend well. Spread thin layer on a serving platter. Chill two or more hours. Spread chili sauce on top evenly. Top with washed, drained shrimp. Garnish with fresh parsley. Serve with Wheat Thins crackers.