HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place tomato slices in shallow glass dish. Top each one with an onion slice. Combine remaining ingredients and mix well until blended. Drizzle onto tomato slices and onion, cover, and refrigerate for at least an hour before serving.
Set oven at 350°. Melt margarine in 9-inch round cake pan. Mix together the flour, milk, eggs and nutmeg. Pour mixture into pan with margarine. Bake in the oven for 15 to 20 minutes. Cut into 4 triangles and sprinkle with powdered sugar and serve.
Slice cucumbers. Soak	overnight in lime water (2 cups lime to 2 gallons water). Rinse 3 or 4 times.	Put in kettle you are going to cook in (cucumbers, vinegar,	sugar and spices). Soak 3 hours. Boil for 30 minutes. Seal in jars.
Place ribs in a single layer in a 13 x 9 x 2-inch baking pan. Bake at 325° for 40 minutes. Drain off pan drippings; discard. Pour barbecue sauce over ribs. Bake at 325° for additional 40 minutes or until tender. Serves 8.
Mix pudding with milk; add peanut butter. Mix well. Blend in Cool Whip and pour into graham cracker crust. Can be kept in freezer or refrigerator.
Combine all ingredients. Pour half of mixture in one 9-inch pie crust and the rest in the other. Bake at 350° for 1 hour or until golden brown.
Combine all ingredients in a large bowl. Mix well and pour into a greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes or until golden. Let stand for 10 minutes and cut into squares. Can be eaten hot or cold.
Mix all ingredients. Roll into quarter size balls. Roll in sugar. Flatten somewhat with a fork. Bake in a 350° oven. Remove when lightly browned.
Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.
Take corn cobs. Break into small pieces. Add 2 quarts of water and simmer in a covered pan for 10 minutes. Strain into a large saucepan; add 4 cups of the strained water and sugar. Bring to a boil over high heat. Stir in Sure-Jell. Bring to a full rolling boil and cook for 1 minute, stirring constantly. Remove from heat and add a few drops of food coloring for desired color. Skim off foam; pour into sterilized jars and seal.
Mix 1 stick butter and graham cracker crumbs and line a 9 x 13-inch pan. Beat together powdered sugar, 2 sticks of butter, vanilla and eggs. Beat all together for 10 minutes. Spread over crust, 1 layer of sliced bananas, 1 layer crushed pineapple. Cool Whip. Top with walnuts and half cherries. Refrigerate at least 5 hours.
Follow directions to prepare pastry shells. In a saucepan, mix rest of ingredients to desired consistency by adding additional milk. Serve over shells. Serves 6.
Combine cereal (and nuts, if desired) into large bowl. Place almond bark in microwavable dish. Heat and stir at 1-minute intervals until completely melted (approximately 4 minutes). Pour melted candy over mixture in bowl. Using wooden spoon, stir until cereal is completely coated. Pour mixture onto wax paper and spread with wooden spoon. Let cool. Break into pieces.
Cut top off bread. Hollow out. Cut inside pieces to bit size; toast for dipping. Mix equal parts of grated Jack and Cheddar cheese with the chili salsa. Pour into hollowed out bread. Place top on bread. Wrap in foil. Bake at 300° for 1 1/2 to 2 hours.
Heat oven to 375°. Separate dough into 4 rectangles. Press to form four 7 x 5-inch rectangles, sealing perforations. Arrange 9 pepperoni slices in center third of each rectangle.* Spread 1 tablespoon spaghetti sauce over pepperoni. Fold each slice of cheese in half; place folded slice over pepperoni. Fold short sides of dough to almost meet in center; securely pinch top and bottom edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet. Bake at 375° for 13 to 16 minutes or until golden brown. Makes 4 servings.
Mix all ingredients and place in a greased loaf pan. Bake in a moderate oven for 45 minutes. Serve with meat loaf, baked potatoes and apple salad.
Cream shortening and sugar; add eggs. Combine food coloring, cocoa and vanilla. Stir with creamed mixture. Add salt to flour. Alternately add flour with buttermilk to creamed mixture. Combine soda and vinegar; add to creamed mixture. Mix well. Pour into 3 (9-inch) pans. Bake at 350° for 30 minutes.
Mix flour, margarine and chopped nuts (will be possibly crumbly). Can be mixed with large mixer. Press into 13 x 9-inch pan evenly. Bake at 350° until lightly browned; cool. Cream the cheese and Cool Whip (which need to be at room temperature) with the powdered sugar. Pour onto cooled crust. Spread out evenly. Pour onto top of that the canned blueberry pie filling; spread carefully. Refrigerate and serve. Refrigerate any leftover.
Blend sour cream, cream cheese and sugar in mixer until smooth and creamy. Fold in topping and pour into crust. Chill. Top with cherry pie filling.
Sprinkle apples with mixture of cinnamon and sugar. Set aside. Combine all other ingredients in order given and beat to a smooth batter. Pour 1/2 batter into greased angel food pan. Arrange 1/2 the apple mixture over the batter and cover with the remaining batter. Top with the rest of the apple mixture. Place in preheated oven at 350° and bake 1 1/2 hours or until cake is golden brown. Turn carefully out of pan and let stand on rack to cool.
Set first 6 ingredients aside. Boil water and margarine. Add to first mixture. Add eggs, buttermilk and vanilla and put in greased 33 x 23-inch glass pan. Bake at 350°.
Boil potatoes until done, then cut into medium pieces. Put in crock-pot. Warm sour cream, soup, butter and onion. Pour over potatoes. Mix in cheese. Cook until done!
Boil and mash potatoes. Add other ingredients. Put in casserole dish and top with topping. Bake at 350° for 30 minutes.
Melt butter in 9 x 13-inch baking dish. Beat eggs and add remaining ingredients. Pour into warm, buttered baking dish. Bake at 400° for 30 minutes. Serve warm with butter, lemon juice and powdered sugar.
Mix yeast in warm water. Set aside. Mix other ingredients; then add water mixture. Knead well. Put on floured surface, under a bowl for 10 minutes (I always skip this step). Roll out into a 12 or 16-inch round or cookie sheet size. Put sauce and cheese and any other ingredients on top. Bake at 400° to 425° for 20 to 30 minutes, depending on thickness of crust.
Cut off broccoli flowerets and set aside. Trim and cut stalks in thin strips. Heat oil with salt in wok. Add garlic, celery, green pepper, onion and broccoli stalks. Stir-fry about 1 minute. Add tomato, poultry seasoning and ham. Cover and simmer 5 minutes, stirring occasionally. Place broccoli flowerets on top of vegetables and ham. Cover and steam for 5 minutes. Uncover and stir in cornstarch mixture. Cook until thickened.
Saute tomato, green pepper and onion in butter until transparent. Set aside. Bring chicken broth and water to a boil. Add rice to sauteed vegetables, broth and water. Boil until water is absorbed. Add seasoned salt and pepper to taste.
Melt margarine in pan. Add sour cream, cheese and garlic powder. Cook until smooth.
Mix together 1/2 cup cooking wine and eggs. Soak meat in this sauce for at least 1 hour (throw sauce away when done). Gently roll meat in bread crumbs and fry in butter until lightly browned. Saute mushrooms in pan until brown and tender. Mix together 1/2 cup cooking wine and broth. Pour over chicken and mushrooms. Top with slices of Muenster cheese. Bake, uncovered, at 350° for 30 minutes.
In an oiled casserole bowl, mix the following: Layer of Fritos, layer of chili (canned or yours), layer of minced onion and layer of sharp Cheddar cheese. Bake at 350° for 30 minutes.
Combine milk, eggs, spice, salt, sugar and pumpkin. Pour into 9 x 13-inch baking pan. Crumble butter into cake mix (like pie dough) and sprinkle on top of pumpkin mixture.
Peel and thinly slice squash. Cook with onion in boiling, salted water for 5 minutes. Combine soup, sour cream and carrots. Add drained squash. Mix oleo with stuffing mix. Put 1/2 of stuffing on bottom of casserole. Layer on squash mixture. Add rest of stuffing mix on top. Bake at 350° for 30 minutes. If refrigerated, let set out for 30 minutes before cooking.
Cook noodles. Heat oil in skillet. Cook garlic and onion until soft. Add beef and seasonings and cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside. Blend eggs with cottage cheese in bowl. Put thin layer of the meat sauce, half the noodles, all of the cottage cheese and eggs and half of the Mozzarella cheese. Repeat with half of the remaining meat sauce, the rest of noodles, sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let cool 10 minutes before serving.
Mix lemon juice and sugar. Stir until sugar is dissolved. Add water and chill.
Cut shortening and eggs. Alternate bananas and dry ingredients. Add milk and lemon juice. Pour into prepared loaf pan and bake at 325° for 25 minutes, then 35 minutes at 350°. Cool and remove from pan.
Cook broccoli until fork-tender; drain. Mix with other ingredients. Put mixture in casserole dish. Cover well with grated sharp Cheddar cheese. Bake at 350° for 45 minutes. During last 10 minutes of cooking, top with crackers or bread crumbs.
Mix together with italian dressing. Salt and pepper to taste. Add dash of hot sauce. Better if made the night before. Keep refrigerated.
In a mixing bowl, beat cream cheese, peanut butter, sugar, oleo and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs, if desired. Refrigerate.
About 40 minutes before serving, in saucepot, prepare spaghetti as label directs. Drain. Return spaghetti to saucepot; keep warm.
Beat eggs until light; blend in sugar and flour. Add buttermilk, butter and vanilla. Pour into unbaked pie shell. Bake in 375° oven for 30 to 35 minutes.
Mix all soups and butter in saucepan. Bring to boil. Add rice and mushrooms. Place in uncovered casserole dish.
Cook broccoli as directed on package. Drain and set aside. In saucepan melt cheese and margarine in the soup on low heat. Stir, making sure it doesn't burn. Put broccoli into soup mixture. Top with crumbs and sprinkle paprika on top. Dot crumbs with margarine. Bake at 350° until bubbly and golden brown on top, about 20 to 25 minutes.
Cream the sugar, margarine, bananas and eggs. Add the pecans. Sift the flour and soda. Mix all and bake in oiled loaf pan at 350° for 40 to 55 minutes.
Cream together shortening, sugar, and brown sugar. Add egg. Sift together flour, soda and cinnamon and add to first mixture. Then add oats, nuts, and vanilla. Chill 1 hour. Put walnut-sized pieces on greased cookie sheet. Butter bottom of small glass. Dip in granulated sugar and flatten. Re-sugar from time to time. Bake at 350° for 10 minutes.
Mix in a large mixing bowl. Fold in 2 beaten egg whites. Drop by spoonful on a hot griddle and fry until brown.
Preheat oven to 425°. Heat the berries, sugar and flour together in a saucepan. Add the lemon rind, cinnamon and cardamon; stir. Sift together the cake flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter or fork until the mixture has the consistency of cornmeal. Add the cream. Stir with a fork.
Combine all ingredients and chill for at least 1 hour before serving. For a 6 Cup Salad, add to the ingredients 1 cup fruit cocktail, drained.
Boil chicken until tender. Shred chicken and spread in the bottom of a long casserole dish. Cook Stove Top seasoning packet, adding water and butter as directed on box. Mix soups and milk together, then pour over chicken. Sprinkle croutons from Stove Top box on top of soup mixture. Pour seasoning mixture over croutons. Bake at 350° for 30 to 35 minutes.
Stir-fry meat in butter. Add tomato juice, garlic salt and pepper. Simmer for about 1 hour. Add soup and mushrooms; simmer for 30 minutes. Just before serving, add sour cream and heat through but do not boil. Serve over noodles or rice.
Beat egg whites until fluffy. Add salt and beat. Gradually add sugar and cream of tartar. Beat until very stiff. Add vanilla and beat. Put on pie and bake or broil until brown.
Stir together butter, basil, paprika, garlic powder and pepper. Place potato slices in a single layer on the unheated rack of a broiler pan. Brush butter mixture over both sides of potato slices. Broil about 5 inches from the heat for 8 to 9 minutes or until potatoes are brown. Turn potatoes. Sprinkle with cheese. Broil for 4 to 6 minutes more until potatoes are tender.
Arrange chicken on the bottom of a 9 x 13-inch dish. Place a layer of vegetables, add a layer of mayonnaise, then layer the onions and cheese. The last layer will be the seasoned stuffing. Bake at 350° for 30 minutes.
Mix all ingredients except cheese. Pour a layer of mixture in oblong pan. Then add a layer of cheese, then a second layer of mixture and top with the rest of cheese. Bake at 375° for 45 minutes or until brown.
Combine ginger, honey and soy sauce in a small bowl; stir well and set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat grill rack with vegetable cooking spray; place on grill over medium hot coals. Place chicken on rack and cook 4 minutes on each side, basting frequently with soy sauce mixture. Place chicken on serving platter; garnish with green onion strips, if desired. Yields 4 servings; contains about 201 calories per chicken breast half.
Melt butter or margarine in skillet. Add chicken and cook over medium heat for 5 minutes. Turn chicken. Add onion around edges of chicken and continue cooking 5 minutes more or until chicken is tender and golden and onion is tender. Remove chicken from skillet. Add jelly and vinegar to skillet, stirring constantly. Bring to a full boil for 1 minute or until mixture is slightly reduced. Stir in yogurt and heat to just boiling. Pour sauce over chicken. Serve with fresh, steamed vegetables. Yields 4 servings.
Mix all ingredients together. Add enough flour to stiffen. Drop on cookie sheet and sprinkle with sugar. Bake at 350° for about 10 minutes. Keep checking.
Cream the shortening and first 1/2 cup sugar thoroughly. Add eggs and mix well. Add other dry ingredients alternately with milk. Fill greased muffin tins half full. Bake in a 375° oven for 20 to 25 minutes. Take out of pan immediately. Dip tops in melted butter, then in cinnamon and sugar mixture. Makes 12 muffins.
Mix jello to package directions but cut down to 3/4 cup cold water per package. Congeal jello in 3 quart oblong Pyrex dish (9 x 13-inch) until soft	stage.	Drain pineapple. Reserve juice. Mix pineapple with jello and sprinkle with chopped nuts. Congeal until firm. Soften cream cheese and add to prepared Dream Whip. Blend well. Spread over jello mixture and chill several hours. Cook until thick the pineapple juice, sugar, flour, 2 eggs (drain in tea strainer for best results) and lemon juice. Stir constantly on low until thick. Remove from heat, stirring occasionally, until cold. Spread over cream cheese mixture.
Cream shortening and sugar, add eggs (beat well); add vanilla and sifted dry ingredients. Add water and nuts. Mix well, shape in large rolls, wrap in wax paper; chill in refrigerator overnight. Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes 5 dozen.
Combine bread crumbs, tarragon and seasoning. Stir well. Brush fillets with French dressing. Roll in bread crumb mixture. Arrange fillets on rack of a broiler pan that has been coated with cooking spray. Bake, uncovered, at 450° for 10 minutes. Sprinkle fillets evenly with cheese and bake an additional 2 minutes or until fish flakes easily when tested with a fork. Yields 4 servings.
Melt butter in saucepan; stir in flour. Cook 2 minutes and add milk gradually. Stir until thickened. Season. Add some of the sauce to beaten egg yolks, then return mixture to saucepan. Heat through and keep warm. Arrange turkey on muffins. Top each muffin with sauce, Cheddar cheese, 1 slice tomato, 1 tablespoon butter and a sprinkling of brown sugar. (May be prepared ahead at this point and refrigerated.) Before serving, broil 3 to 5 minutes or until lightly brown. Garnish with bacon and warmed sauteed mushrooms. Serves 6. They are rich and delicious.
Prepare pasta as directed on package; drain. Rinse with cold water. Mix together the cheeses, eggs, parsley and nutmeg. Fill cooked shells with mixture. (Save aside 4 ounces Mozzarella cheese.) Cover bottom of a roasting pan with some of the sauce. Arrange the filled shells in a single layer in the pan. Spread the remaining grated Mozzarella cheese over the shells and pour remaining sauce over the shells. Bake at 350° for 45 minutes. Sprinkle with additional Parmesan cheese, if desired.
Mix the first 6 ingredients. Pour into casserole dish. Crush saltines; sprinkle on top. Melt margarine; pour over saltines. (Could use Ritz crackers.) Bake at 350° for 35 minutes.
Stir together in saucepan the pineapple, cherries, sugar and flour and cook until thick. Remove from heat and add the box of orange jello. Cool for 10 minutes. Add the bananas and pecans. You can also add a few drops of red food coloring for added color. Pour into pie crust and chill. Top with Cool Whip.
Cut a thin slice (lengthwise) from each potato. Scoop out potato, leaving a thin shell. In small bowl, combine potato, cheese, milk, butter, egg, salt and pepper. Mash until smooth. Spoon potato mixture into shell; sprinkle with paprika.
Mix cake mix, eggs, fruit cocktail and 1/2 cup coconut together. Pour into greased 13 x 9-inch pan. Sprinkle top with brown sugar. Bake at 350° for 45 minutes or until top springs back when gently touched. In saucepan, combine sugar, brown sugar, butter and milk. Boil for 20 minutes and remove from stove. Stir in remaining coconut (1 1/3 cups) and pour over cake. Cool Whip may be topped on cake if desired.
In a bowl, combine the flour, salt and pepper. Dredge the fish lightly in the seasoned flour. In a shallow bowl, combine the bread crumbs and sesame seed. In another shallow bowl, beat the egg with the milk until blended. Dip the fish into the egg mixture, then into the bread crumb mixture, turning to coat the fish completely. In a large skillet, melt the butter in the oil over medium-high heat. When the butter and oil are hot but not smoking, add the fish steaks and cook them until brown, about 5 minutes on each side. Serve fish hot with lemon wedges and parsley sprigs.
Mix container of apple dip with 1/2 cup of vanilla flavored yogurt and ground cinnamon; chill. Just before serving, stir in toasted pecans. Serve with sliced apples. Refrigerate leftover dip.
Melt margarine in large pan. Add onion soup; stir. Add soup, water and rice; stir well. When mixture begins to boil, reduce heat, cover and simmer for about 20 minutes. Garnish with mushrooms.
In a medium bowl, combine caramel candy pieces and flour. Stir in apples, caramel topping and lemon juice. Mix well. Pour mixture into pie crust and top with pecans. Bake at 375° for 40 to 45 minutes until crust is golden brown. Serve with a scoop of vanilla ice cream.
Prepare and bake shortcake in 8 x 1 1/2-inch round baking pan; remove from pan and cool on rack about 5 minutes. Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully. Place bottom layer on serving plate. Spread a little softened butter over bottom layer.
Mix first 3 ingredients as pie dough. Beat eggs. Add lemon or vanilla. Add to flour mixture. I like icing on them.
Heat oil in large skillet on medium-high heat. Add corn, broth and salsa; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese melts.
Bring butter and sugar to boil for 2 minutes. Break graham crackers into quarter on ungreased cookie sheet. Pour syrup over crackers and sprinkle with almonds or pecan pieces. Bake at 350° for 8 to 16 minutes. Cool and remove carefully. Place on wax paper.
Beat cream cheese until it is softened. Beat in sour cream. In another bowl, beat whipping cream until soft peaks form. Stir into creamed cheese mixture. Stir in confectioners sugar, vanilla and almond flavoring. Cut angel food cake into 2-inch pieces. Gently fold cake into creamed mixture. Sugar berries with 1/4 cup sugar, if desired. Using a trifle or deep glass bowl, layer creamed mixture and strawberries, beginning and ending with creamed mixture. Garnish top with whole berries. Serves 10 to 15.
Mix the cukes, onions and salt. Cover with cracked ice. Place weight on them and let stand 3 hours.
Cut peppers in half; remove seeds. In a large skillet, fill half with water; parboil peppers until tender. Mix in bowl hamburg, rice, garlic powder, diced onion and stewed tomatoes; mix well. Spoon mixture into pepper halves; place in baking pan. (Cover stuffed peppers with sauce, if desired.) Cover with aluminum foil. Bake 40 minutes in preheated 350° oven. Serves 6.
Combine cheese food, softened cream cheese and 2 tablespoons margarine; mix until well blended. Add remaining ingredients; mix well. Mold into bell shapes, using the cold pack container coated with margarine. Chill until firm. Unmold. Garnish with chopped parsley and pimiento strips if desired. Makes 2 bells.
Drain beans and add celery, onion, sugar, oil, vinegar, salt and pepper. Mix well and refrigerate overnight.
Microwave chocolate and milk in a large microwavable bowl on High for 2 to 3 minutes, stirring halfway through or until chocolate is melted. Remove from microwave and continue stirring until chocolate is completely melted. Stir in vanilla and nuts. Pour into pan and cool. Cut into squares. Makes 3 dozen.
Blend first 3 ingredients. Add hot sauce to taste. Shape into ball. Chill. Mix together cream cheese and milk. Frost ham ball with this.
Cut together flour, salt and shortening. Mix together vinegar, egg and water. Beat with fork and pour over flour mixture. Mixture should be sticky/soft. Divide into 3 parts. Roll out on lightly floured surface. Makes 3 (9-inch) pie crusts. Bake at 450° until brown, about 10 minutes.
Cut meat into strips. Mix together all ingredients and pour over meat. Refrigerate for at least 2 hours, preferably overnight. Cook meat in sauce on stove or on grill until finished. If cooking on grill, use aluminum foil or put sauce in pan and heat separately. Can also be baked in oven if using a whole beef roast. This can be used for London broil, beef roasts and thinly sliced chipped steak meat.
Mix together in saucepan. Simmer over low heat until heated well. Serve with crackers.
Put pears in microwave dish at least 1-inch deep. Put 1 tablespoon butter, 1 tablespoon sugar and 1/2 teaspoon cinnamon in each pear. Pour 1/2 cup rum over pears. Cook on High for 3 minutes. Spoon sauce over pears. Add more rum, if needed. Cook on High for 3 more minutes or until almost tender. Spoon sauce over pears. Serve with whipped cream.
Melt margarine in a large baking dish in oven. Mix together flour, sugar, salt, baking powder, milk and egg. If using self-rising flour, omit the salt and baking powder. Pour mixture over the melted margarine and bake at 325° until golden brown or done, about 45 minutes.
Put the beans, which have been soaked overnight, into a soup kettle with the ham bone and cover with 3 quarts of water. Cook very slowly; after a couple of hours or when beans are half cooked, add the mashed potatoes. Stir until thoroughly mixed, then add onions, tomato, celery, garlic and parsley. After soup has begun to boil, turn the fire low and let simmer for about an hour, then remove the ham bone. Chop up all pieces of meat on it and return the meat to soup before serving. Serves 8.
Cut up chicken breasts into cubes. Line bottom of casserole dish with chicken. Mix soup, taco mix, cheese and milk together and pour over chicken. Bake at 375° for 40 minutes. Put chips and cheese on top of casserole and bake 10 more minutes or until golden and bubbly.