HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first five ingredients in a bowl. Combine mayonnaise, dill weed, vinegar, salt and pepper. Toss mayonnaise mixture with shrimp, cucumber, tomato, olive and onion mixture. Let marinate for awhile. When ready to serve, toss with the romaine lettuce. Enjoy!
Into a large mixing bowl, place butter and sugar. Mash together with potato masher. Add strawberries and mash again. Set aside to juice out. Combine Bisquick and water. Make into biscuit texture. Form into 4 equal patties. Grease one side of a 12-inch square of aluminum foil. Place biscuits on the greased side, bring the 4 corners of foil together and seal. Place the foil package of biscuits in a blancher or steamer over simmering water. Steam slowly for 30 minutes. Remove from heat and tip the steamed biscuits onto the strawberry mixture. Carefully spoon berries around and over the biscuits. Let stand for 5 minutes to allow the butter and sugar to melt into the biscuits. Serves 4.
Boil tea bags on stove on high heat with 1 pint of water. When it starts to boil, turn off heat. Let set for 10 minutes. Put sugar in a gallon jug. Pour hot tea over sugar. Stir until sugar is gone. Fill jug with cold water. Stir and serve with ice.
Mix dry ingredients in large bowl. Mix remaining ingredients in another bowl. Combine all ingredients and pour into 2 loaf pans. Bake at 350° for 60 to 65 minutes. Cool 10 minutes, then glaze.
Break vegetables into flowerets. Steam 3 to 4 minutes separately. Drain. Combine sour cream, cheese, flour, bouillon and mustard. Spread over vegetables in casserole, a shallow baking dish. Mix remaining ingredients and sprinkle over top. Bake at 400° for 15 to 20 minutes. Serves 4.
Break eggs over diced apples. Add sugar, salt, cinnamon, oil and nuts. Mix with a fork. Mix flour and soda. Add and mix well. Bake at 350° in a 9 x 13-inch pan for 55 minutes or Bundt pan for 1 hour plus. Grease and flour pan.
Remove skin from chicken before boiling. After chicken is completely cooked, remove from water. Save the water for broth. Remove meat from bones and cut chicken in a dish that can be put into hot oven. Drain liquid from peas and carrots. Place vegetables over chicken in dish. Mix together flour and 3/4 cup of broth until smooth. Pour into remaining broth. Cook over medium heat until thickened. Pour broth over vegetables. Bake at 400° for 35 to 45 minutes. Serves 6.
Mix oleo and cake mix in bowl. Put in baking dish, keeping out 3/4 to 1 cup.	Pour fruit over and sprinkle with the pecans. Then dot top with the cake mixture you held out. (If you use apple pie filling, sprinkle with cinnamon and sugar.) Bake about 45 minutes at 350°.
Mix Jell-O, boiling water and marshmallows and set aside to thicken. Add pineapple and bananas. Pour into large Pyrex dish.
Mix cake according to package directions. Pour into a 13 x 9-inch baking dish; set aside.
Cream together shortening, margarine, etc., and sugar, then add eggs, salt, milk, baking powder and vanilla. Mix all ingredients; knead in flour. Roll out 1/2-inch thick and cut. Bake at 350° until light brown (10 to 15 minutes). Makes about 3 dozen.
Mix all ingredients. Pour into graham cracker crust or regular cooked pie shell. Chill several hours.
Cook meat in pan with water. Boil potatoes, carrots and onions. In separate pan, boil noodles. When all ingredients are cooked, mix everything together. Season as desired.
Preheat the oven to 350°. In a large bowl, cream the butter and margarine. Add the sugar and cream until fluffy; blend in the eggs. In a bowl, combine the sour cream and baking soda; set aside.
Mix ingredients, adding nuts and apples last. Batter will be	very stiff and may have to be completed by mixing by hand. Bake in tube pan at 325° until medium brown.
Mix all ingredients together. Bake in oven for 35 minutes 10 x 15 pan.
Combine 3/4 cup sugar, 2 tablespoons flour and salt. Beat in sour cream, egg and vanilla. Add peaches. Pour into pie pan. Bake at 400° for 15 minutes. Turn down heat to 350°, bake 1/2 hour. Remove from heat.
Cream butter and sugar; add well beaten egg yolks. Beat well. Sift baking powder with flour and add alternately with milk. Add vanilla. Fold in well beaten egg whites. To 1/3 of batter, add cloves, allspice, cinnamon and raisins. Put 3 layers into a preheated 300° oven and then set oven at 350°.
Stir all ingredients together; bake at 325° for 1 hour and 15 minutes.
Wash broccoli and cut off flowerets. Set flowerets aside. Peel stems and chop coarsely. Place chopped stems in a large saucepan and cover with chicken broth. Bring to a boil and simmer 1/2 hour. Drain, reserving stock. Put broccoli stems through blender with 1 cup stock. Set puree aside.
Put water in pan. Add ground beef, onion, celery and onion soup. Cook about 15 minutes. Add cooked potatoes, cooked pot pie bows and chicken broth. Sprinkle with salt, pepper and parsley flakes.
Combine sugar and beaten egg yolks. Add 4 tablespoons flour, salt and baking powder. Mix remainder of flour with dates or raisins and nuts. To the batter, fold in stiffly beaten egg whites and vanilla. Fold in dates or raisins and nuts. Bake in greased and floured pan for 20 minutes at 375°. While still warm, cut into squares. Roll in granulated sugar. Makes 24 squares.
Beat all ingredients together for 2 minutes. Pour into greased 9 x 13 inch pan or two round layer pans. Bake at 350 degrees for 30 minutes.
Mix well with electric mixer. Spread onto pie plate. Top with shredded lettuce, chopped tomatoes, peppers, olives and shredded Cheddar cheese. Refrigerate until ready to serve. Serve with tortilla chips.
Beat egg whites until quite stiff. Add cream of tartar and beat until stiff. Fold in 1 cup sugar and pour into greased 10-inch pie pan. Spread over and up the sides of pan. Bake in moderate oven (350°) for 15 minutes. Turn down heat to 250° for 45 minutes. While the meringue is baking, stir up egg yolks and add juice and rind of lemon and the remaining sugar. Cook in double boiler until thick. Cool. Whip cream and spread 1/2 of it on cooled meringue shell. Spread lemon filling over this and top with remaining whipped cream. Refrigerate 3 or 4 hours before serving.
Mix first 6 ingredients and place in large baking dish. Top with 1 cup corn flakes and drizzle with 1/4 cup melted butter. Cover with foil and bake at 350° for 45 minutes. Remove foil and bake another 15 minutes.
Slice hot dogs diagonally in 1-inch pieces. Combine all ingredients except hot dogs and simmer 15 minutes. Add hot dogs and cook slowly 10 minutes, stirring occasionally.
Mix cream cheese until smooth, then add sugar. Blend well. Add beaten eggs, lemon juice and vanilla; blend again. Place wafer of your choice in 2 1/2-inch	diameter foil laminated bake cups; half fill with cream cheese mixture. Place cups on cookie sheet. Bake in oven for 15 minutes at 350°. Cool. Top with blueberry or cherry pie filling. Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
Heat oven to 375°. In large skillet brown beef, onion and green pepper; drain. Stir in tomato sauce, beans and garlic salt. Simmer while preparing crust. Place triangles (8) in ungreased 9-inch pie pan; press over bottom and up sides to form crust. Combine egg and 1 cup cheese. Spread over crust. Spoon hot meat mixture into crust. Sprinkle with remaining cheese and paprika. Bake at 375° for 20 to 30 minutes. Let stand 5 minutes. Cut in wedges to serve.
Combine sour dressing and mayonnaise. Add other ingredients and mix well. Great dip for green peppers, cucumbers and cauliflower. Only 50 calories per serving.
Mix together first 3 ingredients, then crumble in yeast. Stir until dissolved. Add eggs and vegetable oil. Mix with spoon. Then add flour and mix by hand. Store in refrigerator until ready to bake.
Sift flour; add salt, paprika, cheese and nuts. Add creamed butter and make into 2 rolls. Put in refrigerator overnight. Slice and bake at 350° for 10 to 15 minutes, until brown.
Mix together the cornmeal, salt, baking powder and flour. Add the egg and enough of the milk to make a stiff batter. Drop the batter from a spoon into deep fat and fry until golden brown, turning once. Drain the fritters on paper towels.
Mix first 4 ingredients together. Place crumbled crackers on top. Pour melted margarine over crumbs. Bake at 350° for 30 minutes.
To crush items (like corn flakes), place in a Ziploc bag. Seal (let out air). Take a glass and roll back and forth over the bag. You will have crushed flakes and no mess.
Line a greased baking dish with potatoes. Mix soup, sour cream, butter and Cheddar cheese with mixer. (Reserve some of cheese for top.) Spread mixture over potatoes and sprinkle with cheese. Bake at 350° for 30 minutes.
Cream margarine and sugar. Add yolks of eggs. Add mashed sweet potatoes. Add cocoa and nuts. Stir well. Add milk and dry ingredients (which have been sifted together) alternately. Fold in beaten egg whites. Bake at 350° in two 9-inch square pans lined with wax paper for 25 to 30 minutes. Check for doneness when cake pulls away from sides of pan. Frost with a confectioners sugar icing or cream cheese icing.
Cream or beat together oil, butter, brown & white sugar. Then add eggs, vanilla, and oats. Fold in chocolate chips and frosted flakes. Let stand awhile (even overnight in refrigerator). Drop by teaspoonful onto cookie sheet. Bake at 375° for 7 - 10 minutes. Makes approx. 4 dozen cookies
In a large pot of boiling salted water, cook tortellini until just tender, 8 to 10 minutes. Drain well and allow to cool 5 minutes. Return pasta to pot. Add oil, vinegar, garlic, parsley and Parmesan cheese, tossing gently until well mixed. Stir in ham, turkey, Mozzarella cheese, pea pods, carrots and bell pepper; tossing until well mixed. Serve immediately, or cover and refrigerate until well chilled. Serve on a bed of lettuce leaves.
Saute onion in butter until tender. Add broth, broccoli and salt. Cook 20 to 30 minutes on low heat. Add milk, stirring constantly. Add a little water	to cornstarch and make a thick paste. Gradually add this to soup while stirring until soup thickens.
Layer ingredients in crock-pot until all are used up. Set crock-pot on high until veggies are heated. Then reduce heat to low and simmer 3 1/2 to 4 hours.
Get all the juice you can out of the tuna; then add each ingredient in order and stir. Wah-lah!
Melt butter or margarine in small saucepan over very low heat. Add peanuts and salt; allow to warm. Place sugar in large, thick skillet over medium heat. Stir continuously until sugar caramelizes into golden brown syrup. Stir peanuts into syrup quickly.
Cream together butter and both sugars. Add eggs, vanilla, flour, oats, salt baking powder and soda; mix well. Add chocolate chips, Hershey bar and nuts. Put on a cookie sheet about 2 inches apart. Bake at 375° for 6 to 8 minutes. Yield 5 dozen cookies.
Cut beef into small cubes. Melt oleo in frying pan. Saute meat and onions in oleo until browned. Put in kettle. Add tomatoes, beans, celery, salt and pepper; simmer for 1 1/2 hours. Add chili powder; simmer 30 minutes more.
Cream Crisco, sugar and egg yolk. Add carrot, salt and lemon juice. Add baking soda with water, then flour with baking powder. Mix well and add beaten egg white. Pour into greased 6 cup mold (a Bundt cake pan). Bake at 350° for 45 minutes. Serve hot; can be frozen, unbaked. Serves 6; can be doubled.
Mix sugar, flour and marshmallows. Bring oleo, shortening, cocoa and Coke to a boil. Pour over dry ingredients and stir. Do not beat. Add buttermilk, soda and eggs. Bake in greased and floured sheet pan at 350° for about 30 to 35 minutes.
Place all ingredients in blender. Blend on high speed for 5 seconds. Pour mixture into a 9-inch square pan and freeze. Before serving, let stand 5 minutes at room temperature. Stir with spoon until semi-thawed. Spoon into 8 wine glasses. Garnish with orange slices.
Cook bacon until crisp; drain (reserve 1/2 cup fat) and crumble. Cook onion and celery in fat until just tender. Blend in flour, sugar, salt, celery seed and pepper. Add vinegar and water. Cook and stir until thickened and bubbly. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices. Garnish with parsley. Can be served warm or chilled, but you taste the bacon fat a bit more when it is chilled.
Combine all ingredients in large pot. Set on stove to simmer for 20 minutes. Serve hot.
Mix graham crackers and melted butter and pat into 9 x 13 pan. Layer the rest of the ingredients and pour Eagle Brand milk over the top. Bake for 30 minutes at 350°.
Combine in a bowl Cool Whip, cream cheese, and sugar. Blend until creamy with no lumps. Place in a graham cracker pie crust. Refrigerate for four hours. Remove from the refrigerator and it is ready to serve.
Brown the meat in olive oil in a Dutch oven. Arrange onions over the meat. Mix tomato paste and wine and pour over onions and meat. Add bay leaves and seasonings. Cover and simmer 2 1/2 hours until meat is tender and liquid is reduced. Add water if needed to keep contents from scorching. Serve over rice or noodles.
Mix the first 3 ingredients; mixture will be very stiff. Press into a 9 x 13-inch pan sprayed with Pam.
Mix all together and pour into a large Pyrex pie plate or 8 x 8-inch Pyrex casserole. Bake at 350° for about 45 minutes (preheat oven).
Combine 1 1/2 cups of cake mix with yeast, flour, eggs and water. Beat 2 minutes. Spread in greased 9 x 13-inch pan. Spoon filling over dough. Combine remaining cake mix and butter until crumbly. Sprinkle over filling. Bake at 375° for 30 minutes.
Cook lasagna pasta in boiling salted water following directions on package. Drain, but do not rinse in cold water. Brown sausage, beef, onion and garlic. Drain drippings. Add tomatoes, breaking them up with wooden spoon. Add tomato paste, basil and baking soda. Add meat; stir well. Cook over low heat for 40 minutes or until sauce thickens. Preheat oven to 350°. Lightly grease 13 x 9 x 2-inch baking dish. Pour 3/4 cup sauce in baking dish. Top with 1/3 of noodles. Dot with 1/2 Ricotta and Mozzarella. Top with more sauce; add remaining pasta. Top with remaining sauce and sprinkle with Parmesan cheese. Bake for 30 minutes, or until well heated. Remove from oven and serve. Serves six.
Chop and drain the first 5 ingredients. Mix with small amount of Italian dressing, garlic powder, cilantro and hot sauce (to own taste). Store refrigerated for a couple of hours before serving.
Brown hamburger, onion and pepper. Mix corn meal, milk, salt, creamed corn, Crisco oil, eggs and soda. Pour corn meal mixture in iron skillet. Add hamburger mixture. Pour 1/2 corn meal mixture on top with Cheddar cheese. Bake at 350° for 45 to 60 minutes.
Cream shortening and sugars together. Add eggs and vanilla. Sift soda, salt and flour together and add to first mixture. Add oatmeal and nuts. Roll in wax paper and chill overnight or for several hours. Slice and bake at 375° until brown.
Cook celery, onion and chicken until done. Remove chicken and cut up. Prepare stuffing mix according to package using broth with onion and celery. Combine chicken, soup mixed with milk, stuffing mix, mushrooms and salt and pepper. Place in casserole dish. Bake at 350 degrees for 1 hour.
Dissolve gelatin in hot water. Drain pineapple. Measure pineapple liquid and add enough cold water to make 2 cups; add to gelatin. Refrigerate gelatin until slightly thickened. Into the whipped topping gradually beat chunks of cream cheese and beat until smooth. Beat gelatin until frothy. Beat in cream cheese mixture. Fold in pineapple and nuts. Turn into oiled 2-quart mold and refrigerate until firm.
Mix ingredients together. Put in a 9 x 13 x 2-inch pan. Refrigerate overnight. Place in cold oven. Bake at 350° for 1 hour or until nicely browned. Let set for 10 minutes before serving.
Cube chicken. Mix cubes in egg, then coat with bread crumbs. Fry in electric fry pan, in oil, 3 to 8 minutes.
Mix all ingredients together. Drop on greased cookie sheet. Bake at 350° for about 8 to 10 minutes.
Mix together the first 5 ingredients to form a batter. Melt the two sticks of shortening and pour into the batter. Add the peaches and juice. Sprinkle another cup of sugar over the top and bake at 350° for 1 hour or until brown on top.
Combine salt and water. Let set 2 hours, then drain. Combine sugar and vinegar; stir until well dissolved. Pour over cucumbers. Let stand 10 minutes. Place into freezer container and freeze. If you heat solution, let cool before pouring over cucumbers.
Brown pork chops in small amount of fat. Sprinkle uncooked rice in the bottom of a greased casserole. Place browned chops on top of the rice and add pork drippings. Place an onion slice and pepper slice on top of each chop. Pour tomatoes, sauce and water over all. Season with salt and pepper to taste. Cover and bake at 350° for 1 hour.
Dissolve gelatin in boiling water. Add remaining ingredients, except beets and celery. Mix. Chill until partially set. Add celery and beets. Place in ring mold. Chill until set. Serve.
Cream the shortening and sugar. Add eggs, one at a time, beating well with each addition. Stir in flavoring and flour. Pour into greased and floured tube pan. Bake 1 hour at around 325°. Do not open oven while baking!
Blend all ingredients until smooth. Makes 4 servings. Contains ninety calories per drink. Extremely high in vitamins A and C.
Cut beef into bite-size cubes. Mix together beef, garlic, onions, salt, pepper and olive oil. Toss together. Put into a large heavy Dutch oven and brown in a 400° oven for 1 hour, uncovered. Reduce heat to 350° after 1 hour. Add broth, water, Italian herbs, chopped tomato, kidney beans, carrots and zucchini. Bake for another hour, covered, then add macaroni. Bake for 30 minutes more, covered, or until macaroni is tender. Serve with Parmesan cheese.
Mix by hand. Pour into 15 x 10-inch pan. Bake for 30 minutes at 350°.
Put yeast in warm water. Add shortening, sugar, eggs, salt and 4 cups flour. Beat until smooth. Add rest of flour. This will soften dough. Cover and refrigerate until needed.
Grate cheese in large bowl. Mix above ingredients thoroughly with hands. Shape into balls and bake at 375° for 15 to 20 minutes or until brown. Can be frozen and reheated.
Wrap the coriander, fennel and peppercorns together in 2 squares of clean cheesecloth to form a bouquet garni. In a 3 or 4-quart enamel or stainless steel saucepan, combine the water, vinegar, lemon juice, oil, celery and cheesecloth bag of seasonings and salt. Bring to boil, then reduce heat to low. Stir in fiddleheads and simmer partially covered for 15 to 20 minutes until ferns are tender. Remove and discard the bouquet garni. Drain fiddleheads and celery in colander and place in salad bowl. Cool to room temperature.
Add boiling water to jellos. Add cream cheese. Add crushed pineapple with juice and apricots that have been lightly crushed. Mix Dream Whip as directed on box and add to jello mixture. Let set in refrigerator.
Place apples in bottom of pan. Sprinkle 1 tablespoon sugar over apples. Combine flour, sugar, margarine and cinnamon together. Sprinkle over apples. Bake at 350° for 30 minutes.
Cream butter and sugar until fluffy. Add remaining ingredients and beat until well blended. Divide dough into 4 parts and roll each separately in waxed paper. Refrigerate or freeze and bake as needed on ungreased cookie sheet at 375°, until edges are brown (or to bake immediately, drop on cookie sheet in balls and flatten with fork).
Microwave on Medium (50%) 7 to 8 minutes. Serve warm with chips or crackers.
Heat oven to 350°. Mix all the ingredients well. Place in a casserole dish and bake covered for 1/2 hour. Uncover, stir, and bake uncovered for an additional 1/2 hour.
Soak cucumbers in water and lime. Mix in crock or plastic container 12 hours or overnight. Wash 3 times until water is clean. Soak in fresh ice water for 3 hours.
Cook macaroni well and drain. After macaroni cools well, add ingredients. Add salt, pepper and celery seed to taste. Serves 6.
In medium skillet, over medium heat, stir flour into drippings. Cook and stir until thickened and bouillon is dissolved. Refrigerate leftovers. Makes about 1 1/2 cups.
Cook noodles as directed on package. Mix all ingredients in baking dish. Bake at 350° for 40 minutes.
Saute celery and onions in butter or margarine. Remove chicken from bones. Mix all ingredients in large mixing bowl. Put in baking dish and bake until nicely browned.
Cream butter and sugar; add ingredients in order given. Stir to mix. Pour into pie shell. Bake in preheated oven (300°) for 45 minutes. Quick, simple and so delicious.
Cook sausage and onion over low heat until meat is browned. Drain. Add cheese, egg, liquid hot pepper sauce, salt and parsley. Make a dough by mixing the biscuit mix with the milk and mayonnaise. This makes a sticky dough.	Spread half of	the dough over the bottom of a well-greased 8-inch square pan. Cover the dough with the sausage mixture. Spread the remaining dough over the sausage mixture. Bake at 350° for 25 minutes or until done. (Cut into squares and serve hot.) Yields 9 servings. This	is good for breakfast or a light lunch. Can be made in advance and frozen.
Arrange chicken in a greased 13 x 9 x 2-inch dish. Top with Swiss cheese. Combine soup and wine; stir well. Spoon over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes.
Spread cream cheese in pie plate; add chili. Sprinkle Mozzarella on top. Cover with plastic wrap. Heat in microwave for 3 minutes on High. Serve hot with tortilla chips.
Melt margarine and chips. Add all other ingredients. Pour into pie shells. Bake 40 minutes at 350°.
Cook and drain noodles. Cut off 1-inch of broccoli stalk and peel remaining broccoli; cut remaining vegetables. Combine all vegetables and noodles in a medium-large bowl. Pour in marinade sauce from artichoke hearts or mushrooms. Pour in both bottles of dressing. Pour in Parmesan cheese. Mix together well. Cover and chill. If desired turkey, ham or chicken would taste wonderful and make a light 1 dish meal for those hot summer nights.
Beat egg with milk. Season flour with salt and pepper. Pour oil in skillet and heat to 375°. Dredge steak in flour and dip in egg and milk mixture; dredge again in flour. Brown meat on both sides. Turn heat down and fry again for 5 minutes on each side. Remove from skillet and place on platter. Cover with paper towel to keep warm.
Mix the sugar, flour, soda,	spices	and shortening. Blend in boiling	water;	beat eggs and stir into batter. Add molasses. Bake in tube pan in moderate oven. Leave in pan until cool. Real good!
Combine all ingredients with the exception of vanilla. Boil fast 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat until cool and creamy. Spread on cake. If icing begins to get stiff while spreading on cake, add a few drops of milk and beat for a minute.
Blend all ingredients together well. Spread on crackers or small rounds of French bread and toast under the broiler until bubbly.
Cut up and arrange potatoes in oblong pan with about 1/2 cup of water in bottom of pan. Cut up onion on top of potatoes. Drain mushrooms and arrange on top of onion. Sprinkle with seasonings. Arrange slices of green peppers and top with pats of butter. Cover with aluminum foil. Bake in 350° oven for about 45 minutes or until potatoes are tender.
Preheat oven to 350°. In large mixer, blend all ingredients well. Pour into 3 round cake pans. Bake for 20 minutes or until toothpick comes out clean when inserted. When cool frost.
Heat butter and water to boiling; add remaining ingredients except cream. Season with salt and pepper. Cover and simmer until peas are tender, 8 to 15 minutes. Don't drain. Add cream. Serves 4.
Mix the first 4 ingredients. Add cottage cheese, broccoli and onion. Spoon into small size muffin pans and bake in 400° oven until done, about 10 to 15 minutes. Makes 1 dozen.
Cook and cool slightly. Bake at 425° for 40 to 50 minutes.
Beat cream cheese; add sugar and beat well. Add melted chocolate and vanilla. Refrigerate. Shape into 1-inch balls. Roll in walnuts, cocoa or coconut. Makes 5 dozen. Keep refrigerated.
Cook macaroni noodles. Combine all ingredients. Pour into 2-quart casserole dish. Top with 1 cup cheese. Bake at 375° for 30 minutes.