HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, whisk together yogurt, vinegar, lemon juice, curry powder and honey. Refrigerate, covered, until serving time. Serve over mixed greens.
I use more onions and cheese. Put half of tomatoes and onion slices in greased casserole. Add salt, pepper and half of cheese. Repeat layers. Dot with butter and put cheese on top. Cover and bake at 400° for 1 hour. Serves 4.
Peel and slice potatoes the night before and soak in water; drain. Arrange in 9 x 13-inch cake pan. In 2-quart pan, melt butter, cheese and cream of celery soup. Pour over potatoes. Sprinkle with salt, pepper and parsley flakes. Sprinkle crushed Ritz crackers over potatoes. Cover with foil; leave 1 corner uncovered. Bake 1 to 1 1/2 hours until potatoes are tender.
Preheat oven to 375°. Separate crescent dough into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press onto bottom and side to form crust, sealing perforations.
Mix sugars, cinnamon, ginger, salt and pumpkin spices. Add other ingredients. Pour into pie shells. Bake at 400° for 35 to 45 minutes. Can be frozen.
Crumble together and distribute over the apples in the pastry. Bake at 410° for 10 minutes, then at 350° for 35 minutes.
Heat oil in a large skillet and saute onion, green pepper, celery and meat. Pour off excess fat and place mixture in kettle with remaining ingredients. Cook for 45 minutes over low heat, stirring occasionally.
Beat cheese until soft and fluffy with a mixer. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold in Cool Whip. Pour into 2 crusts. Freeze until firm. After frozen, cut into wedges. Let stand 5 minutes before serving. Store in freezer.
Sift flour, baking powder and salt together. Cream shortening. Add sugar and cream with shortening. Add flour and milk alternately, beginning and ending with flour. Add vanilla. Fold in egg whites. Bake in 3 greased and floured layer pans at 325° for 10 minutes. Increase heat to 350° and bake 10 more minutes.
Preheat oven to 350°. Open Pillsbury crescent dough package and unroll dough. You will note there are 8 triangles. Take one triangle and cut into 3 separate pieces. Take each piece and wrap around a hot dog. Repeat with all triangles until you have all 24 hot dogs wrapped. Place hot dogs on cookie sheet. Place into oven and bake 20 to 30 minutes, until golden brown.
Combine all ingredients and mix well. Let stand for 5 minutes for oats to absorb. Drop dough by heaping teaspoons on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix the oil, yeast and warm milk. Add to dry ingredients. Stir and mix well. Put in a gallon jug or a large container. Do not tighten lid on jug for the first 4 hours. It will rise to top of jug. Refrigerate at least 4 hours before rising. When ready to use, pour out desired amount on a floured board. Pat out and cut into rolls. Bake 15 to 20 minutes at 375°. Will keep in refrigerator for 2 weeks.
First layer: Dissolve jello in water; add pie filling and pineapple. Chill until firm. Topping: Beat cream cheese and sour cream until creamy. Add sugar, vanilla and continue to beat until smooth. Chopped nuts may be sprinkled on top.
Cook ham, chuck and hen together in a large stewing pot until tender. Add the pepper pods. Remove chicken from pot and bone. Cut into small pieces and return to pot. Add catsup, tomatoes, paste, tomato soup, dash of Worcestershire and hot sauce. Add salt and pepper to taste, then frozen vegetables, butter and onion. Cook on low heat for 1 1/2 hours, stirring occasionally. Add white beans and potatoes. Yields 8 quarts.
Stir together sugar, margarine, corn syrup, salt and vanilla in 1 1/2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 5 minutes. Remove from heat and pour syrup mixture over popped corn and nuts in large shallow pan. Stir to coat well. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven and stir mixture occasionally to prevent from sticking together while cooling. Store in tightly covered container. Makes 1 pound.
Cream oleo, egg yolks and sugar together. Add flour and mix. Then	moisten with milk, enough to form a mix like pie crust. Pat in 9 x 13-inch pan.
Mix well. Let chill an hour. You can also substitute eggs with Spam or fresh honey ham.
Sift into mixture 1 cup flour. Take 1 level teaspoon baking soda into 1 cup buttermilk; beat with a spoon until dissolved and milk rises. Stir in and repeat with the flour and buttermilk-baking soda mixture. Stir again. Sift a third cup of flour in; stir well. Grease and flour two 9-inch cake pans and four cupcake sections (or use cupcake papers). Should fill empty cupcake cups with water if you are using a cupcake pan with more than 4 sections. Cook at 300° for 35 minutes, or 25 minutes for cupcakes. Test with toothpick.
Brown chicken pieces in shortening. Make dressing as follows: Melt margarine. Saute celery and onion. Add this to bread crumbs. Add enough water to moisten as desired. Place dressing in large baking dish. Arrange chicken over dressing. Make gravy from drippings where chicken was browned, blending with remaining chicken soup and add water to make 2 cups of gravy. Pour over chicken and dressing. Cover closely. Bake 1 hour at 350°.
Blend yeast and 1/4 cup water together. Add sugar, Crisco, salt and egg. Add 1 cup water and mix thoroughly. Add flour and mix with a wooden spoon. Add more flour, if needed, to make dough stiff. Pat into a round ball and let rise in a covered bowl about 2 hours. Knead down and shape into size rolls desired. Let rise again 2 hours, covered. Bake 25 to 30 minutes at 400°.
Cut pork liver and pork chops in small pieces; cook until tender. Add salt and pepper, plenty of onions and a little sage. Mash to make hash. Serve with dry peas, stewed tomatoes and cracklin' bread. Good winter meal.
Mix flour, salt, shortening and water together until it is crumbly. Knead or mix by hand until a ball is formed. Roll out between 2 pieces of wax paper, larger than a 9-inch pie pan. Remove top wax paper. Place pie plate over crust and turn plate, crust and paper over. Remove paper and shape into pan. Pierce sides and bottom with fork. Bake at 400° until light brown, about 10 minutes.
Dissolve sugar in water, stir in soft drink mix and pineapple juice. Add ginger ale just before serving. Serve over crushed ice.
Cut tops from tomatoes; chop tops and set aside. Scoop out pulp, leaving shells intact. Reserve pulp. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion and saute until tender. Add chopped tomato tops, reserve pulp, salt and next 3 ingredients. Stir well and remove from heat. Spoon stuffing mixture into tomato shells and place in an 8-inch square baking dish coated with Parmesan cheese and bake at 350° for approximately 10 minutes.
Add buttermilk to cottage cheese and blend on high speed, scraping sides often, until the mixture is smooth and creamy. Close in taste to real sour cream. Use it on fresh fruits or baked potatoes or in any recipe that doesn't call for baking. This "sour cream" can't take the heat. Yield: 1 cup = 175 calories.
Beat together eggs, milk, sugar and cinnamon. Brush egg mixture over bread; pour it on both sides and let it soak up. Freeze a sheet of foil, uncovered, then package in Ziploc bags. When ready to eat, preheat oven to 375°. Spray cookie sheets heavily with Pam. Brush both sides of frozen bread with melted butter. Bake at 375° for 18 minutes, then increase to 400° to 425°. Take pans out; turn bread. Bake 10 minutes more.
Put potatoes (washed and peeled) into large skillet. Add butter and sugar. Stirring mixture, cook on low heat, making sure sugar melts to form syrup.
Put eggs, shortening and sugar together and stir until creamy. Add remaining ingredients, except bananas and nuts. Stir well. Add bananas and nuts and stir.
In blender, mix eggs, 2 green onions and the cream; set aside. In unbaked shells, start with a layer of each cheese. Add ham, mushrooms and chopped green onions. Pour mixture from blender over this. Bake in 425° oven until set, about 40 to 50 minutes.
Melt oleo in saucepan. Add peanut butter, crumbs and powdered sugar. Blend well and spread in greased 13 x 9-inch pan. Melt chocolate and butterscotch chips together and spread on mixture. Cut into squares and refrigerate.
Combine egg, milk and salt. Dip cutlets in mixture and then into bread crumbs. Brown in cooking oil. Remove meat to shallow baking dish. Saute onion and green pepper in skillet used for meat. Stir in tomato sauce, wine, spices and herbs; simmer 10 minutes. Pour sauce over cutlets. Bake at 350° for 30 minutes. Cut cheese in slices and place over meat. Return to oven until cheese melts (2 to 3 minutes).
Brown pork chops in oil. Remove from pan; set aside. Add rice to pan; stir until rice is coated with oil. Add seasonings; stir. Return pork chops to pan. Cover with rice. Add chicken broth; cover and cook until meat is tender and rice is cooked.
Heat first 4 ingredients in skillet.	Separately cook whole carrots until tender; slice in rings over sauce. After cools, add onion	and pepper. Add some chopped red sweet pepper for color, if you want. Mix all ingredients and let stand overnight.	The older it gets, the better.	This is good with vegetables and meats.
Combine first 5 ingredients; pour 3/4 cup water over and let stand 15 to 20 minutes. Add remaining ingredients. Mix well with fork. Put into greased loaf pan, bake at 350° for 50 to 60 minutes.
Place apples in a greased 9 x 13-inch baking dish. Combine all dry ingredients. Mix well and add margarine. Mix well and sprinkle over top of apples. Bake at 400° until the topping is nice and crunchy.
Mix sausage with raw rice. Hollow out zucchini. Place in baking dish and stuff mixture in hollow. Pour 1/2 cup mushroom soup on top. Bake at 350° for 45 minutes or until sausage is done and zucchini tender.
Combine flour, sugar, baking powder, salt and baking soda in bowl. Combine milk, egg and butter. Stir into dry mixture until well combined. Turn out onto lightly floured board and knead until smooth. Divide in half. Lightly press each half into 1/2 inch thick rounds. Transfer to buttered large baking sheet. Prick lightly with fork. Bake at 425° for 20 minutes. Transfer to rack until cool.
Pre-heat oven to 350°. CRUST; melt oleo in 9x13 pan, mix flour and 1/2 c. pecans and spread on bottom of pan. Bake 20-25 min and cool. SECOND Layer; beat till creamy powdered sugar and cream cheese, fold in 1 c. Kool Whip, and spread over cooled crust. THIRD Layer; Mix 3 c. milk to each pudding according to directions, spread on top of 2nd layer, add remaining Kool Whip and sprinkle nut on top. Chill.
Soften cream cheese until easy to stir (but not too much). Add diced corned beef, diced green onions and picante sauce. Mix well. Spread a layer of mixture over all of the tortilla shell. Roll tightly and chill (usually overnight). Use a sharp knife to slice into sections.
Pour boiling water over dates and shortening. Cool to room temperature. Add orange peel and juice and egg. Sift together flour, sugar, salt, soda and baking powder. Add to date mixture and stir just until mixed. Turn into 3 greased miniature loaf pans and bake at 325° for 40 to 45 minutes, or one 9 x 5 x 3-inch pan and bake for 1 hour. Cool, wrap and store overnight.
Peel, pare and cube the eggplant. Cook the cubes in water to cover. Drain thoroughly. Add salt and pepper; mash with potato masher. Mash tomatoes with the onions. Add to eggplant along with the cornbread crumbs. Grease casserole dish with butter. Turn eggplant mixture into dish and pour in enough milk to cover. Top with grated cheese and bake at 375° for 30 to 45 minutes.
Beat potatoes with electric mixer until smooth; add cream cheese, sour cream and salt. If mixture is too stiff, add milk. Place in casserole dish. Dot with butter. Sprinkle with paprika. Bake at 350° for 30 minutes. Yield: 12 servings.
Gently mix dry pudding mix into whipped topping. Fold in diced apples and candy. Serve in lettuce cups, if desired. Serves 6.
Put the vanilla pudding in a bowl and mix with the pineapple juice. Stir until thick. Fold in the fruit and add the Cool Whip last. Chill.
Mix together the first 5 ingredients; pour over the cabbage, carrots and onions. (Lettuce can be substituted for cabbage.) Refrigerate until cold.
Put in a 10 1/2 x 16 1/2-inch pan. Bake 15 to 20 minutes at 350°. While still warm, frost and cut into squares.
Cook water, sugar and cornstarch until thick. Add jell-o. Cool to room temperature. Place whole strawberries in baked pie crust. Pool cooled mixture over strawberries and chill. Top with whipped cream.
Stir all ingredients together. Drop by tablespoons. Bake at 325° for 10 to 12 minutes.
Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tablespoons sugar onto a flat plate. Dip the rims of 4 to 6 widemouthed glasses (6 to 8 ounce size, suitable for Margaritas) into juice, then into sugar. Set the glasses aside.
Heat oven to 425°. Place potatoes on baking pan sprayed with Pam. Bake 30 to 35 minutes (until tender and golden), stirring once.
Combine ingredients. Sprinkle garlic on chicken wings. Put chicken in mixture and refrigerate overnight. Remove chicken from mixture and place on cookie sheet. Cook at 375° for 1 to 1 1/2 hours.
Sprinkle 1 box instant vanilla pudding over the fruit. Stir. Add the marshmallows and Cool Whip. Let stand at least 1 hour.
Heat oven to 375°. Beat butter and sugar until creamy, beat in eggs and vanilla. Add combined flour, baking soda, salt and spices, mix well. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Cool one minute on cookie sheet, then remove to a wire rack.
It is essential that the sauce be made at the last moment. It is best to start making the sauce when rigatoni goes into colander to drain. Cook and drain rigatoni a shade more al dente than normal. In a frying pan big enough to hold the sauce, melt butter over low to medium heat. Add ham and salt and pepper to taste. Saute ham until warmed through. Add cream and egg yolks, stirring constantly so cream and yolks do not separate. Add Parmesan cheese and peas. Mix together well. Cook gently, stirring all the time until mixture becomes tepid. Add sauce to rigatoni in large bowl. Mix well; serve with Parmesan cheese.
Combine all ingredients. Chill at least 1 hour or overnight. For a 6-cup salad, 1 cup drained fruit cocktail or 1 cup chopped pecans may be added. Yields 6 to 8 servings.
Boil together 1 minute the butter, sugar, cream or milk, cocoa and salt. Remove from heat. Add oatmeal and vanilla. Drop from spoon to wax paper.
Combine cranberries, sugar and drained pineapple and let stand 2 hours. Dissolve Jell-O in 3 cups hot water. When partially cool, combine with cranberry mixture and allow to set.
Mix and pat vanilla wafer crumbs and butter into 9 x 13-inch pan. Whip eggs, powdered sugar, butter and vanilla for 15 minutes. Pour over crumbs. Top with crushed pineapple, bananas and Cool Whip. Sprinkle with nuts and cherries. Refrigerate and let set until ready to serve.
Brown meat with onion, garlic, salt and pepper to taste. Drain off excess fat. Put meat mixture in square baking dish. Mix in cooked vegetables. Layer sliced tomato on top. Cover with mashed potatoes (may substitute instant potatoes). Sprinkle Cheddar cheese on top. Bake at 350° for 30 minutes. May make ahead of time, cover and refrigerate until used.
Preheat oven to 350°. Combine flour and sugar. Cut in butter. Set aside 1 cup of this mixture for topping. Add cinnamon, baking soda, nutmeg and ginger to the remaining flour mixture. Stir in eggs and buttermilk. Do not use electric mixer. Pour the batter into a greased 9 x 12 pan. Sprinkle reserved topping over batter and bake for 45 minutes or until done.
Wipe off chops with a damp towel, making sure no bone dust from butchering remains. Heat oil in large skillet at medium heat. Beat eggs and add milk. Dip chops into milk and egg mixture. Mix together crumbs, garlic, basil and pepper. Mix well. Dip chops into crumb mixture. Fry chops on medium until coating is medium brown. When coating is medium brown chops are cooked, but still moist. Serve.
Note: Can use 1 (10 ounce) partially thawed strawberries; reduce white sugar to 2/3 cup.
Cut up artichokes. Mix and bake at 350° for 20 to 25 minutes. Delicious! Bake and serve in the same dish.
Mix sugar and hot water in a gallon jug. Stir until sugar is dissolved. Add milk until water is lukewarm. Add yeast and stir well. Set aside and let it rise to the top of the jug. Stir down then finish filling the jug with milk.
Mix all ingredients thoroughly. Roll into balls the size of walnuts. Bake at 350° for 10 minutes. Freeze in packages of 2 dozen. To serve, heat frozen balls in foil in 350° oven for 8 to 10 minutes. Serve immediately.
Brown sausage; drain. In blender, blend eggs, salt, mustard and milk until fluffy. In a 9 x 13-inch pan, layer 1/2 bread crumbs, 1/2 sausage, 1/2 cheese and 1/2 egg mixture, then layer remaining ingredients. Refrigerate overnight. Bake at 350° for 45 minutes the next morning.
Fry onion with meat just to take the redness out of the meat. (It will finish cooking when entire casserole is baked.) Boil noodles until almost done. Mix all ingredients together. Bake 45 minutes at 350°.
Beat first 2 ingredients. Add next 3. Mix flour, soda and spices and add to first mixture. Chill. Cut into shapes and bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Season pork chops and place in shallow baking dish. Bake for 1 hour. Combine ingredients in bowl. Pour over pork and bake an additional 15 minutes. Take out and let stand 5 minutes. Serve.
Grate or grind cheeses, garlic and pecans. Blend with hands and shape into small rolls. Roll in chili powder. Wrap in foil or Saran. Chill. Slice and top Ritz crackers. Top with slice of stuffed olive to add color.
Cut up veal small. (I put it in the freezer for an hour or two, so it's easy to cut.)
Wash and dry chicken. Dip chicken into melted butter. Dredge in bowl of	dressing mix, cheese and cornflake crumbs. Bake, uncovered, in a well-greased baking dish at 350° for 45 minutes or until golden brown (serves 4).
Mix together. Store in container. Mix 2 teaspoons with 1 cup hot water.
Melt margarine in casserole dish. Add rice, onion soup and consomme. Bake, uncovered, at 325° for 1 hour. Great with barbecue, chops or chicken.
Mix together the flour, baking powder and salt. Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add sour cream alternately with flour mixture. Add real lemon juice. Drop by spoon onto greased cookie sheet. Add a raisin to center of cookie; sprinkle lightly with sugar. Bake in a 350° oven for 10 minutes. Makes 4 dozen.
Mix the first nine ingredients and blend well with mixer until smooth. Fold in prunes, raisins and pecans separately. Pour into a greased and floured Bundt pan. Bake on center shelf for one hour at 350°.
Mix together beef, egg, salt, pepper, onion and cornstarch. Shape into marble size balls. Drain pineapple, reserving juice. Heat oil in skillet; brown meatballs. Remove balls from skillet; wipe skillet clean of all drippings. Combine pineapple juice, water and sauce mix in skillet, stirring constantly until thickened. Add tidbits, green pepper and meatballs. Cook for 5 minutes. Serves 8 to 10.
Saute chicken in oil. Add thinly sliced mushrooms, bamboo shoots and the rest of the ingredients except the rice. Bring to a boil, making sure there is still sauce remaining. Mix with rice in large bowl.
Sift dry ingredients into pie pan. Combine milk with oil in measuring cup. Whip with a fork until thick and creamy. Immediately pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press into shape in pie pan. Bake at 425° for 12 to 15 minutes per pie shell. Serve with whipped cream.
Melt chocolate. Whip egg yolks in mixer until fluffy and pale yellow. While eggs are beating, combine water and sugar in a small saucepan. Bring to a boil. Boil for 4 1/2 minutes. "Bloom" gelatin in 1 cup water and add to sugar-water mixture. Slowly add sugar mixture to egg yolks (on low speed). Cut butter into small pieces and add to mixture one piece at a time. Add Grand Marnier. Add melted chocolate. Pour into a stainless steel bowl. Whip egg whites until they form soft peaks. Fold into other ingredients. Whip cream. Fold into other ingredients. Refrigerate.
Mix all items in saucepan, except eggs and horseradish. Let stand several hours. Add eggs; stir with wire whip. Cook until thick, stirring constantly. Stir in horseradish. Jar, cool, cover and refrigerate. Keeps for several months.
In very large skillet, brown ground beef. Drain well (if you are not well, you should not be cooking anyway). In very, very large skillet, bring water to a boil and add all ingredients (I like to peel, clean and dice my veggies, but to each his or her own) except macaroni (if you did not read entire recipe first, don't try to fish the macaroni back out as it will not totally ruin the soup and would probably be a painful process to boot). Lower heat to simmer. Let cook for 2 hours. Add macaroni and cook for 20 more minutes. This makes a tasty soup that is greatly enjoyed by myself, Ken, Barbie, Cindy, Jaz, Ari, Gaspar, Alladin, Ms. White, and all the rest of my gang of friends. (Dolls, etc.)
Boil macaroni first. Drain and put into large bowl. Add chopped, boiled eggs, mayonnaise, mustard, salt and pepper. Mix carrots, celery, bell pepper and onion in separate bowl thoroughly. Then add to macaroni. Top with grated cheese.
Wash and scrape zucchini lightly. Cut into lengthwise slices, about 3/8-inch thick. Fry in oil about 3 minutes on each side or until slightly brown. Sprinkle with salt and pepper. Remove zucchini from frying pan and place in a deep dish. Mix throughly sugar and vinegar; add to remaining oil in frying pan. Boil slowly for 2 minutes. Pour over the zucchini. Sprinkle with the chopped basil. Serve hot or cold.
Beat milk in pudding until thick. Add softened ice cream. Crush graham crackers. Add sugar and melted butter. Put graham cracker mixture in bottom of 9 x 13-inch cake pan. Put pudding on top of graham crackers. On top of pudding, put Cool Whip. Crush Heath candy bars; sprinkle on top of Cool Whip. Keep refrigerated.
Melt 2 tablespoons butter in thick skillet. Add coconut and stir over low heat until golden brown. Spread on absorbent paper to cool. Cream 2 tablespoons butter and cream cheese together. Add milk. Beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups toasted coconut. Spread on top of cake layers. Sprinkle remaining coconut on top.
Rub flour, salt and pepper mixture into all meat surfaces. Brown meat on all sides in drippings. Mix horseradish, cranberry sauce, spices and broth to meat. Bring to a boil. Cover and simmer for 2 hours. Brown carrots and onion in drippings; drain. Add to meat. Cover and cook 30 minutes longer.
Mix ingredients together and pour into a greased 2-quart casserole dish. Bake at 350° for 1 hour.
Layer chicken and soups. Mix 1 can milk or water with soup. Put oleo in and 1 1/4 cans of water. Add to stuffing mix. Mix and spoon on top of chicken casserole. Bake at 350° until done, about 40 minutes.
Cook sugar, milk and syrup to a very soft ball. Remove from heat. Add peanut butter, salt and vanilla. Beat until creamy. Pour onto buttered platter. Let cool and cut into squares.
Arrange apples well in greased pie plate. Mix together flour, sugar and cinnamon. Cut butter into mixture until like meal. Pat on top of apples. Bake at 350° for 50 minutes.
Mix 1 1/2 c. sugar with 1/3 c. plain flour. Mix berries with sugar-flour mixture. Place pastry in bottom of pan of desired size---either homemade or bought crust. Add layer of berries---dot with butter. Add another layer of pastry--- the berries---dot with butter. Place on the top crust and bake at 375° to 400° until brown and juice bubbles through top crust, (about 30 to 35 minutes).
Mix pineapple, sugar, flour and cheese. Pour into 9 x 12-inch baking dish. Top with crackers and drizzle with margarine. Bake at 350° for 30 minutes.