HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice, peas, chicken, mayonnaise, almonds, soy sauce and seasonings in large bowl. Transfer to a 3-quart baking dish coated with nonstick cooking spray. Cover and bake at 350° for 15 to 20 minutes. Makes 6 servings.
In blender, blend together well the onion, sugar, vinegar and mustard. Slowly add oil while blending. Add poppy seed and parsley.
Mix ingredients. Store in glass container. Combine to taste with boiling water, 1 to 2 teaspoons per cup of hot water.
Smash the cream cheese on a microwave plate. Cover cream cheese with the chili. Top the chili with the shredded cheese. Cover and microwave for about 1 minute.
Put in a buttered baking dish. Set in a pan of hot water. Bake at 325° until firm (about 45 minutes). Serves 4 to 6.
Roll out sugar cookie dough onto an ungreased pizza pan. Bake at 400° for 10 minutes or until brown. Cool. Mix vanilla, cream cheese and cool whip. Spread on cooled cookie dough. Mix strawberry glaze, strawberries, pineapple (add as much or as little as you prefer) and bananas. Spread over cool whip mixture. You can garnish with frosting to look like cheese if you wish.
Begin melting margarine in a large saucepan. Add ketchup and then combine other ingredients as sauce simmers. Stir in ingredients well and bring to a boil. Let boil, while stirring constantly, for 3 to 4 minutes, then let stand for 30 minutes.
Mix soft cream cheese with green onions. Stir in one jar of dried beef mixed with Worcestershire sauce. Form ball and roll in second jar of dried beef. Refrigerate until ready to serve.
Partially freeze steak to firm and slice diagonally across grain into very thin strips. Combine cornstarch, sugar and ginger and stir in soy sauce. Pour mixture over meat and stir. Cut green peppers into strips and cut tomatoes into wedges. Quickly brown beef strips (1/3 at a time) in hot oil and remove from pan. Reduce heat; add green peppers, garlic and water to pan and cook until tender-crisp 5 to 6 minutes. Stir in meat and tomatoes and heat. Serves 4.
Soften onion with 1 tablespoon water in microwave for 15 seconds. Combine all ingredients. Let sit overnight. Cut top off bread and hollow out most of the bread and cut into cubes to be used to dip. Then put ingredients in hollowed out bread and place top back on.
Mix flour with milk and form a tough dough. Pinch off a biscuit size dough and roll flat. Fill with berries of your choice. Pinch dough together until tightly closed.
Mix butter, powdered sugar and vanilla together. Then add other ingredients and roll into balls. Bake at 400° for 10 to 12 minutes. Roll in powdered sugar while warm. Let cool. Then roll again.
Divide strawberries in half, putting the best ones in the bottom of pie shell. Mash the rest of the berries and put in a saucepan. Add sugar, cornstarch, salt and lemon juice. Stir mixture constantly until thick. Pour over berries in pie plate. Refrigerate until cool. Serve topped with whipped cream.
Mix all ingredients together and spread on flour tortillas. Roll each in jelly roll fashion and refrigerate for several hours. Slice into slices approximately 1-inch, using an electric knife.
Combine sugar, cocoa powder, flour, cinnamon, and salt in a large saucepan. Stir in cold water and bring to a boil stirring constantly. Reduce heat and simmer, stirring often. Slowly stir in milk and heat almost to boiling. Remove from heat, add vanilla. With a rotary beater or mixer, beat the mixture until it is frothy. Serve in mugs or cups garnishing each with a cinnamon stick or a dollop of whipped cream. This is an unusual and delicious holiday drink. Makes 10 servings.
Mix sugar, coconut, milk and vanilla. Pour melted oleo over nuts, then add to first mixture. Chill dough. Use melon baller to make bonbons for uniform size. Melt chocolate chips and Parawax in double boiler. Dip each ball into chocolate and place on waxed paper. Refrigerate or freeze.
Prepare jello according to package directions, replacing cold water with orange soda. Mix in vanilla ice cream and refrigerate. Stir in about 1 hour and keep in refrigerator overnight. Mandarin oranges may be added when you add the ice cream.
Drain liquid from beets into 1-quart bowl. Set beets aside. To the liquid from beets, add equal amount of vinegar. Microwave 5 to 7 minutes on High or until boiling. Stir in sugar, salt, celery seed, cloves and cinnamon. Microwave 1 minute on High or until sugar is dissolved. Add beets. Refrigerate at least 12 hours to blend flavors.
Melt butter and make paste with flour. Heat chicken stock and gradually add to flour paste. Add mushrooms to soup base with shallots or scallions. Cook 7 minutes, stirring often. Mix together heavy cream and egg yolks and gradually ladle soup into cream mixture until they fill a quart measure. Gradually bring to a slow boil and boil a few minutes. Pour a little Port wine or sherry into each serving, if desired.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Prepare cake mix as directed on package except substitute pineapple juice for water. Stir shredded coconut and rum flavoring into batter. Pour batter into pans. Bake as directed. Cool cake. Remove from pan and cool completely. Frost with whipped topping. Sprinkle coconut on top if desired. Refrigerate until serving time.
Simmer all ingredients for 1 hour. Then add crab in the shell (optional: can add any white fish, shrimp or mussels). Serve with sourdough bread.
Shell and devein shrimp. Melt butter in saucepan. Remove from heat; stir in flour and onion, blending until smooth. Return to heat. Add milk slowly. Bring to boil, stirring until thickened. Stir in coconut milk, salt, curry powder, ginger root, lemon juice and shrimp. Simmer, covered, for 30 minutes. Serve over rice.
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas. Make a single layer of vanilla wafers in bottom of a 9 x 13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving. Before serving, top each serving with Whipped Topping.
Brown ground meat with onion, salt and pepper. Drain. Add Savoy dressing mix and rice. Great side dish.
Melt chocolate with milk over low heat. (Can also be melted in microwave.) Remove from heat and stir in margarine, vanilla and sugar. Be sure filling and icing are cool before spreading on cookies.
Do half of eggs and half of cream at a time. Beat 6 egg yolks 20 minutes. Drop bourbon in slowly as you beat. In another bowl, beat 1 pint cream until stiff. Add 1 1/2 tablespoons of sugar. Add to yolks. Beat 6 egg whites until no longer glossy (20 minutes). Add 4 1/2 tablespoons sugar slowly. Fold into egg yolks. Repeat with second half of ingredients.
Mix all. Bake in greased pan at 350° for 20 to 25 minutes.
Thaw broccoli; add cheese to hot rice. Stir broccoli in and Cheez Whiz. Bake at 350° for 35 minutes.
Combine oats, sugar, flour and butter together, then add golden syrup and lastly soda dissolved in the boiling water. Place spoonfuls of mixture onto a greased sheet and bake at 350° for 15 to 20 minutes.
Place softened cream cheese in quiche dish or glass pie plate. Spread evenly over bottom of dish. Top with salsa and Jack cheese evenly. Sprinkle scallions on top. Cover with plastic wrap. Vent and microwave on High for 5 minutes, rotating dish 1/2 turn once.
Spray 9 x 13-inch pan with butter or cooking spray. Line up blintzes in pan. Pour 1 stick melted butter over blintzes. Put all other ingredients in blender and blend until frothy. Pour mixture over blintzes. Bake 1 hour at 350° uncovered.
Slice banana thinly, as for topping on cold cereal. Sprinkle with sugar and, if desired, spice. Serve in small bowl with spoon. Cover banana with milk. Yields about 2 servings.
Place beets, potatoes, onions and celery in a large bowl. Mix together mayonnaise, sour cream, mustard and sugar. (If too thick, add a tablespoon of buttermilk to proper consistency.) Pour over seasoned vegetables; toss lightly but well. Garnish with hard-cooked eggs and sprigs of parsley. Chill well before serving.
Line bottom of pan with coconut and nuts. Mix cake mix according to box directions and pour over coconut and nuts. Melt butter and combine with confectioners sugar and cream cheese. Mix well, then pour in lines into cake mix. Bake 45 minutes at 325°.
Cook onion in butter until tender; blend in flour and seasonings. Stir in broth and cook until thick and bubbly. Add vegetables and chicken. Heat until bubbly. Cool. Put in casserole and top with pastry crust. Bake at 400° until browned.
Mix ingredients. Add just enough unbeaten egg white to hold mixture together when pressed lightly with hand. A teaspoon of mixture will make a nice-sized nougat. The trick lies in the proper handling of the material. Lightly mold into a roundish pat and bake until golden brown in a very slow oven. Allow nougats to get cold before removing from baking sheets. Delicious.
Bring water and salt to a boil in a heavy Dutch oven. Stir in grits. Return to boil. Reduce heat and cook 4 to 5 minutes, stirring occasionally. Stir in hominy, butter and cheese. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes or until set.
Soak beans overnight. Cook in boiling salted water until tender. Drain. Brown onion, green pepper and meat in hot fat. Add tomatoes and seasonings. Simmer 2 hours, adding water if necessary. Add beans and heat thoroughly. Makes 6 servings.
Mix together all ingredients. Beat 2 minutes on medium speed. Bake in greased pans at 325° for 1 to 1 1/4 hours. Makes 2 loaves.
Saute onion and green pepper. Cook sausage and drain good. Add sauteed onion and pepper. Cut Velveeta into bite size pieces. Mix well with ingredients of sausage, onion and pepper (on low heat until cheese is melted).
Mix everything but soda and boiling water. Combine soda and water; add to batter. Mix well. Bake in a 325° oven in an 8 x 8-inch pan for 50 minutes.
Brown meat and onion. Pour in soups and water; stir thoroughly. Mix with cooked noodles. Bake for 35 to 45 minutes at 350°.
Mix first 4 ingredients together; whip in eggs and flour. Season. Pour into greased casserole (2 quart). Bake 1 hour at 325°.
Preheat oven to 350°. Sift before measuring flour. Resift with baking powder. Blend until creamy sugar and shortening. Add in beaten egg and sliced bananas. Add sifted ingredients in 3 parts. Beat until smooth. Place in greased bread pan. Bake 1 hour or until done.
Place raspberries in food processor fitted with steel blade. Process using on/off pulsing action about 15 seconds or until raspberries resemble coarse crumbs. Add sugar; process using on/off pulsing action until smooth. With processor running, add cream, processing until well blended. Serve immediately.
Heat oven to 400°. Butter a 2-quart casserole. Arrange rhubarb pieces in layers alternately with peel and 1 1/3 cups sugar. In a bowl, combine the remaining ingredients for crumbs. Sprinkle over rhubarb.
Layer thinly sliced potatoes on bottom of pan. Crumble part of hamburger meat over this, then salt and pepper. Next make another layer of potatoes and then hamburger and salt and pepper. Pour soup, milk and Worcestershire sauce in saucepan and heat until mixes well. Pour this over casserole and cover. Bake for 1 to 1 1/2 hours at 375°.
Mix together in a 1 1/2-quart casserole dish. Bake at 350° for 20 to 25 minutes. Let sit 15 minutes to set.
Preheat oven to 325°. Toss coconut flakes, chocolate bits and chopped pecans together. Place in pie shell. Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in pie shell. Bake 55 to 65 minutes or until top is deep golden brown and nearly set in center. Cool at room temperature.
Put oleo, buttermilk and cocoa on stove and stir until comes to a boil, then boil for 1 minute. Add confectioners sugar. Beat until smooth and spread on cake.
* 1 (10 ounce) package frozen, chopped may be substituted for fresh.	Must be thawed and drained.
Heat oats in a 9 x 13-inch ungreased baking pan in a preheated 350° oven for 10 minutes.
Mix all ingredients very thoroughly. Form into meatballs a about the size of golf balls. Drop into deep-fry oil one at a time and fry until golden brown. Remove to paper toweling to drain. Serve with chili sauce or catsup.
Mix cake mix as directed on the box. Pour into 13 x 9 inch pan. Combine margarine and cream cheese in sauce pan. Heat on low until melted. Stir in box of confectioners sugar. Pour over cake. Bake at 350° until cake is done. Cake is upside down when turned out of pan onto plate.
Cook fettuccini according to package directions; drain and combine all ingredients in an ovenproof baking dish big enough to hold it all without bubbling over. Save about a fourth of the cheese and sprinkle it on top of the mixture. Bake at 350° for about 45 minutes, until it is hot and bubbly.
Dredge pork in flour. Brown in oil. Add onion and garlic; cook until soft. Add all other ingredients and simmer 1 to 2 hours. Remove cover the last 10 minutes to thicken.
Stir all ingredients together and pour into pie shells. Put in freezer overnight. Take out the next morning and put in regular fridge until ready to serve.
Combine first 5 ingredients. Wrap a small amount around olive; form ball. (May be frozen at this point until needed.) Bake on ungreased cookie sheet at 375° for 15 to 20 minutes. Makes about 50.
Cook bell peppers, onion and garlic in oil in a 3-quart pan over medium heat, stirring often, until onion is tender. Stir in remaining ingredients, except frozen vegetables and zucchini. Break up tomatoes. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Stir in vegetables and zucchini. Heat to boiling; reduce heat and simmer for 5 minutes, until zucchini is crisp-tender. Makes 6 servings.
In skillet, cook onion and celery in butter until tender. Stir in catsup, water, brown sugar, vinegar, mustard and Worcestershire sauce. Add the cut bologna strips into large skillet pan. Simmer, uncovered, for about 15 minutes. Put in a bun and enjoy.
Heat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes or until lightly browned.
Melt margarine; blend in flour and set aside. Combine chicken cubes and water; heat. Add milk, broccoli, soda and pepper and bring to boil. Add milk mixture to flour, then put in milk mixture. Cook 5 to 8 minutes. Stir in cheese.
Pour bag of chips into large casserole baking dish. Mix rest of ingredients and pour over chips. Bake 30 minutes at 375°.
Heat soup, water or stock and margarine together. Add rice, mushrooms, onion, celery, and pepper. Mix well. Stir in cheese and broccoli. Pour into casserole dish and bake at 350° for 1 hour.
Put a little of the shredded lettuce in the bottom of each stemmed glass. Lay 6 prawns on top and mask with the following sauce:
Put chocolate and hep-o lite in mixing bowl and set aside. In heavy skillet, bring butter, sugar and milk to boil and boil for 8 minutes or until soft ball. Pour over chocolate mixture and let cool. Mix in pecans and beat slightly. Drop on wax paper.
Heat oven to 425°. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir. Mix dry ingredients together. Add butter and cut in with pastry blender until mixture looks like fine granules. Stir milk mixture and add. Stir with a fork to form a smooth, soft dough. Turn out onto a floured surface, knead 10 to 12 times. Cut dough into cubes or wedges and place on an ungreased cookie sheet. Bake about 10 minutes or until golden brown. Cool on a wire rack. Excellent served with honey, creme fraiche or cream cheese frosting.
Mix all ingredients and drop by teaspoonfuls into hot oil. When brown, remove and drain on paper towels.
Cook Karo, sugar and dash of salt over medium heat for 4 minutes. Set off and cool. Beat eggs and mix in, then the butter, pecans and vanilla. Pour in pie shell and bake for 40 minutes at 350°.
In a large mixing bowl, cream butter and sugar. Add beaten egg and applesauce. Dust raisins with flour and add to the mixture. Add ground cloves, cinnamon, allspice and soda to the flour and sift. Add this to the creamy mixture. Blend well. Add vanilla and blend. Put mixture in a greased Bundt cake pan.
Drain mushrooms; place in a medium bowl. Prick tomatoes twice with a fork. Add to mushrooms along with olives. Add oil, vinegar, garlic powder, salt and pepper; mix well. Cover and refrigerate for at least 4 hours. Thread a mushroom, tomato and olive on a toothpick or party pick. Repeat.
Melt butter in baking dish. In bowl, mix batter and pour over butter. Top with fruit; do not stir. Bake at 350° until batter is done, 30 minutes or more.
Chill until firm (overnight). Shape into ball. Roll in chopped pecans. This freezes well.
Mix jello with boiling water. Whip or beat can of cranberry sauce and add to jello mixture. Let cool. Add pineapple, celery and nuts. Pour into 9 x 13-inch dish or square 9 x 9-inch dish. Refrigerate. Keeps well.
In saucepan mix pudding, jello and water. Heat until thick, stirring constantly. When cool, add Cool Whip and fruit. Cool.
Arrange oysters in a single layer in greased shallow baking dish. Combine remaining ingredients, except Parmesan cheese. Spread over oysters. Sprinkle with Parmesan cheese. Bake at 400° for 10 to 15 minutes or until top is hot and bubbly.
In first bowl, cream the sugar and shortening. Add eggs, vanilla and mashed bananas. Mix. In second bowl, mix together the flour, baking powder and baking soda. Alternately with milk and flour mixture into the first bowl, mixing while doing so. Pour into cake pan. Bake at 350° until fork comes out clean when placed in center of cake.
Mix eggs, sugar, oil and zucchini. Add remaining ingredients. Pour into 2 greased loaf pans. Bake at 325° for 45 to 60 minutes. Makes 2 loaves.
Mix all ingredients and add to wings. Toss lightly. Marinate at room temperature from 1 hour to overnight. Preheat oven to 350°. Bake 1 hour, basting every 15 minutes. Serve hot or cold.
Preheat oven to 375°. Combine crumbs with sugar and nutmeg; mix well. With wooden spoon or fingers, rub in margarine until well blended. Press mixture evenly on bottom and sides of 9-inch pie plate. Bake 8 minutes or until golden brown.
Melt butter in saute pan; blanch garlic in melted butter until translucent. Add tomato, green onion, red bell pepper, mushrooms and Worcestershire. Spread mustard onto chicken breasts and add to saute pan; add half of the white wine. Cook for 10 to 15 minutes. Turn chicken; add remaining white wine; cover and cook another 10 minutes. Makes 6 servings.
Peel, core and coarsely chop tomato; set aside. In skillet, cook rice and onion in hot oil over medium heat, stirring frequently, until rice is golden brown, 7 to 10 minutes. Remove from heat. Stir in water, jalapeno relish and Mexican rice seasoning mix. Cover and simmer 20 minutes or until most of liquid is absorbed. Stir in peas; cook 5 minutes more. Gently stir in crab or shrimp and tomato; heat through, 1 to 2 minutes more. Makes 5 servings.
Mix sugar and cocoa together; add other ingredients. Pour in unbaked pie shell. Bake at 325° for 45 minutes.
Cut up chicken; cut sausage in about 2-inch links. Cut potatoes in chunks; chop onion. Place in a 9 x 13-inch baking dish. Pour can of tomato sauce and 1 can of water over this. Salt and pepper. Add Italian seasoning. Cover with aluminum foil. Bake 1 1/2 hours at 350°.
Sift flour, corn meal, sugar, salt, and baking powder together into a bowl. Add eggs and shortening. Mix well. Pour into 9 x 13 x 2 inch greased baking dish. Bake at 350° for 30-35 minutes.
Dissolve gelatin in boiling water and let cool. Stir in next seven ingredients and spoon into lightly oiled 5 cup mold. Cover and chill until firm. Unmold on lettuce leaves and garnish with curls of orange rind. Makes 8 servings.
Cream shortening, sugar and eggs. Make a paste with coloring and cocoa; add to mixture. Add salt and flour with buttermilk and vanilla alternately. Add soda and vinegar and do not beat hard, just blend. Add butter flavoring. Bake 30 minutes at 350 degrees in two greased and floured 8 inch pans.
Cut each biscuit into fourths and shake into mixture of 3/4 cup sugar and 1 teaspoon cinnamon. Put into well-greased Bundt cake pan. Melt on stove and pour over biscuits 3/4 cup butter, 1 cup sugar and 1 1/2 teaspoons cinnamon. Bake 45 minutes at 350°.
Combine sugar, vinegar, water and salt. Heat until sugar dissolves; let mixture cool. Combine all other ingredients. Pour sugar mixture over and marinate overnight. Drain 2 hours before serving.
Preheat oven to 350°. Mix well. Pour into a greased 9 x 13-inch baking pan. Cover with foil and bake 35 minutes or until firm. Then sprinkle coconut over top. (As the younger ones don't like coconut, sometimes I put marshmallows on their half.) Cook about 10 more minutes at 375° until lightly browned. Resembles sweet potato pie without the crust.
In a medium saucepan, cover the potatoes with cold water, salt lightly and bring to a boil. Lower the heat and cook until tender, about 15 to 20 minutes. Drain the potatoes, reserving about 3 tablespoons of cooking liquid. Mash the potatoes with the reserved liquid until fluffy; fold in the Parmesan cheese and set aside. Brown the meat in a frying pan, then transfer the cooked meat using a slotted spoon to a bowl; set aside. Remove any fat from the frying pan. Preheat oven to 375°.
Heat in skillet or wok. Add shrimp (chicken, ham or beef may be used). Season with salt, peppers and garlic powder; stir and brown. Add egg and cook until it shreds. Add rice and cook until brown. Add soy sauce and sprinkle onions on top. Serve immediately.
Bake cake according to directions. Punch holes into hot cake and pour can of Eagle Brand milk and caramel topping onto cake. Cover with pecans. Refrigerate overnight. Cut in squares and put Cool Whip on top.
Drain liquid from grated cucumber. Mix ingredients and use cucumber liquid to thin to a spreadable consistency. Spread on bread, one white and one wheat or rye.
Mix well. Put in refrigerator 1 hour. Roll and cut into squares (1 1/2 x 1 1/2-inch). Spoon preserves (your choice) in center. Fold like 3 cornered hat (by pinching edges together). Bake on cookie sheet for 15 minutes at 350°. When cool, sprinkle with confectioners sugar.
Cut lard into flour sifted with soda, sugar and Bakewell cream. Add milk. Knead lightly. Cut at least 1/2-inch thick. Bake in a 450° oven until browned or about 10 minutes.
Dissolve gelatin in water. Stir in unthawed strawberries. Refrigerate until slightly thickened. Melt margarine in 9 x 13-inch baking pan. Add crumbled pretzels and 3 tablespoons sugar. Mix well. Put evenly into pan to form a crust. Bake 10 minutes at 350°. Cool.
Combine sugar substitute and cornstarch in medium-size pan. Stir in grape juice and mashed peaches. Bring to a boil. Reduce heat and simmer 5 minutes or until mixture thickens, stirring constantly. Remove from heat and cool. Place sliced peaches in crunchy whole wheat pastry shell. Spoon cooled peach mixture over sliced peaches. Chill overnight. Cut into 8 pieces. Serves 8.
Dissolve jello in 2 cups boiling water. Add cranberry sauce and pineapple with juice. Pour into 9 x 9-inch container and let congeal.
Preheat oven to 350°. In a bowl, blend all ingredients; mix well. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 35 to 40 minutes or until it tests done.
Separate eggs. Mix all other ingredients together. Add beaten egg whites last. Bake in unbaked pie shell at 425° for 15 minutes; reduce heat to 375° and bake until knife is clean when tested.