HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub the inside of the salad bowl with the garlic clove. Tear the lettuce into bite size pieces, add to salad bowl. Add lemon juice, toss. Sprinkle salad with Parmesan cheese, bacon bits and croutons. Add Caesar salad dressing, toss and serve.
Line greased 3-quart casserole with 1/3 of the shredded cabbage. Brown onions with beef. Add salt and pepper. Drain fat. Add cooked rice and 1/4 of the seasoned tomato.
Bake in 2 (9 x 5-inch) loaf pans at 350° for 55 to 60 minutes.
Beat the eggs well and add sugar, cornstarch, vanilla and cinnamon. Warm the milk and add to mixture. Pour into pie shell. Bake at 350° for 10 minutes. Turn down to 300° and bake until knife inserted into middle of pie comes out clean.
Simmer cider, lemons, cinnamon, cloves and brown sugar together for 15 minutes. Add ginger ale and orange soda. Serve hot. Makes 30 servings. (I put the cloves in the peel of the lemons.)
Saut bell pepper and onion in butter for 5 minutes. Add ham and continue cooking until thoroughly heated. Combine all ingredients, except cheese. Pour into large greased casserole dish. Bake at 350° for 30 minutes or until bubbly. Sprinkle with cheese and return to the oven. Bake until cheese melts.
Layer ham and potatoes in crockpot. Cover with cheese. Spread cream of mushroom soup over top. Cook on low for 3 hours.
Mix first 5 ingredients together and set aside. Sift flour and salt and set aside. Mix baking soda and water. Mix everything together with 1 small can of pumpkin. Grease 2 loaf pans. Bake for 1 hour at 375°.
Measure all ingredients and have ready before starting. Pour boiling water into blender. Add butter or oleo, then sugar, then dry milk. Blend once, briefly, and scrape down the sides of container. Then blend until smooth, about 30 seconds. Pour and let stand until cool and thickened. Use immediately or cover and refrigerate.
Dice olives and peppers very fine. Mix Hidden Valley mix and softened cream cheese. Add olives and peppers to cream cheese mixture. Spread on tortillas and roll up. Chill. Cut in half. Serve with taco sauce, cheese sauce or both to dip.
Have ingredients at room temperature. Cream butter and sugar; add flavoring. Add eggs one at a time. Sift flour once. Mix alternately flour and whipping cream. Put in cold oven. Bake at 325° for 1 1/2 hours. Do not open door while cake is cooking.
Place apples in 10 x 6 x 2-inch baking dish. In small mixing bowl, combine sugar and cinnamon; set aside 1 teaspoon of mixture. Mix well and sprinkle evenly over apples in dish. In medium bowl, stir together flour and nutmeg; cut in margarine until it resembles coarse crumbs. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork until well blended. Put over apples and press lightly. Bake at 375° about 40 minutes.
Mix first 4 ingredients. Add cracker crumbs with melted butter and sprinkle on top of casserole. Bake at 350° for 25 minutes. Serves 8.
In a saucepan, over low heat, melt the margarine with the chocolate. Add the sugar, then eggs, one at a time. In a bowl, combine flour, salt, baking powder and pecans. Sift flour mixture into the first mixture. Beat all by hand. Add vanilla and pour into a well-greased 11 x 7-inch pan. Bake at 375° for 25 to 30 minutes. Ice.
Cream first 4 ingredients until fluffy. Stir together remaining ingredients. Combine creamed mixture and dry mixture. Drop onto cookie sheet. Flatten with fork dipped in water or sugar. Bake 10 minutes at 350°.
Cook macaroni (large). Mix all ingredients together and simmer for 1 1/2 hours.
Preheat oven to 350°. Brown onion and ground beef. Drain. Add and mix all remaining canned items in a large skillet over low heat. Layer chips, meat mixture and cheese in a large casserole dish. Cook for 20 minutes.
Follow directions on box and bake cake in 1 long cake pan. While cake is still hot, poke holes with fork, then pour Eagle Brand milk over. When completely cool, spread with Cool Whip, then squeeze Hershey's syrup on top.
Mix ingredients in order. Pour into flat baking dish (about 10 x 15-inch) and bake for 35 minutes at 325° or until slightly browned. Cut immediately into squares. Delicious for main dish or hors d'oeuvres. Other green vegetables may be substituted, or in combinations: broccoli, Swiss chard, beet tops, zucchini or summer squash.
Prepare raw apples and set aside. Measure salad oil into large mixing bowl. Add sugar and eggs. Beat until creamy with low speed on electric mixer. Sift flour and measure. Sift again with salt, soda and baking powder. Add a small amount of flour mixture at a time to creamed mixture. Beat well after each addition. When all flour has been added or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and raw chopped apples. Spread evenly in greased and floured 9 x 13-inch dish. Bake in moderate oven at 325° for about 45 minutes.
Heat oven to 350°. Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla and mix lightly and well. Combine flour and cinnamon and add to the egg and zucchini mixture. Stir until well blended. Add nuts and raisins and pour into three (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 hour. Cool on rack.
Mix dry ingredients. Add Crisco, buttermilk and yeast. Mix well. Roll and cut out like biscuits. Bake in 400° oven until golden brown. (Mixture may be placed in covered dish and kept in refrigerator for several days if you do not wish to use it all at one time.)
Boil chicken and debone. Return to broth and let stand. Mix flour, shortening, egg and water. When soft, roll out in 3 parts. Let sheets of dough dry 20 minutes. Cut and drop in boiling broth. Cook until tender.
Mix flour, salt, pepper and grated cheese. Soften butter using electric mixer. Add flour to cheese mixture. Mix well until mixture looks like butter. Put into a cookie press. Using star pattern, make long continuous bar down length of cookie sheet. Bake at 350° for 15 minutes or until done. Be careful not to overbake. Cut into desired lengths when first removing from oven. May be stored for several weeks.
Mix sugar, salt and vinegar until hot. Pour mixture over onion, bell pepper and cucumbers. Store in small containers and freeze.
Mix together flour, shortening, sugar and salt. In a separate bowl, beat the egg; add water and vinegar. Mix well. Combine the two mixtures, a little at a time, until dry ingredients are moist. Mold together with hands; chill before rolling or keep in the refrigerator as long as a week. The dough can be frozen. Makes two double-crust pieces and one 9-inch shell.
In tall glass, fill with ice and add vodka and peach Schnapps. Fill rest of glass with 1/2 orange juice and 1/2 cranberry.
Scald buttermilk (it will appear curdled). Stir in salt, sugar and margarine. Soften yeast in warm water. When buttermilk mixture has cooled, add softened yeast. Add flour and baking soda; mix. Let set two minutes; knead. Let set another two minutes and knead again. Let rise in a warm place until about doubled in size.
Boil together sugar and water. Cool. Mix in lemon juice, cranberry juice and orange juice. Pour over ice in punch bowl. Add 1 large ginger ale soda.
Combine and put in greased 9 x 13-inch pan. Bake at 400° for 7 to 8 minutes. Remove from oven and cool.
Put the potatoes, milk, salt and pepper in the top of your double boiler over boiling water. Cook for thirty minutes. Pour this mixture into a baking dish. Pour cream on top and sprinkle Parmesan cheese over entire dish. Bake at 350° for twenty minutes.
Preheat oven to 400°F (200°C). Lightly grease a 9 x 5-inch loaf pan. In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
Preheat oven to 375°. Butter a shallow baking dish; reserve remaining butter. Peel and layer bananas in the buttered dish; drizzle with lime juice. Sprinkle with sugar and dot bananas with remaining butter. Bake for 30 minutes basting once or twice with sauce. Remove bananas carefully with a long spatula. Serve hot with sauce spooned on top. Serves 8. Per serving: 149 calories, 4 g fat, 8 mg. cholesterol.
These crusts may be made well in advance of use. Seal off in plastic bag and freeze. Use anytime.
Grease and flour 3 round layer pans (8 x1 1/2-inch). Blend dry cake mix, oil, butter, eggs and oranges with syrup in large bowl on low speed for 1/2 minute. Blend on medium speed for 3 minutes. Bake at 350° for 20 to 25 minutes.
Cream sugar and eggs until light. Add shortening and beat until light and fluffy. Add vanilla, buttermilk and baking soda. Beat again. Beating at low speed, add 1 cup of flour at a time. Beat at high speed until creamy and thick. Bake at 325° for 1 1/4 to 1 1/2 hours in a tube pan.
Mix jello and warm water, then add pudding. Mix and bring to boil 1 minute. Cool, mix, then add Cool Whip and mandarin oranges.
Mix corn, milk, Crisco, eggs, corn meal, soda and salt well. Pour half the batter into a 9 x 9-inch greased pan. Spread chilies over batter. Sprinkle 1 cup grated cheese over chilies. Pour remaining batter on top. Sprinkle with additional 1 cup grated cheese. Bake at 350° for 40 minutes.
Cook cranberries until they burst. Add sugar and cook until dissolved. Soak gelatin in cold water and turn into cranberries. Let cook; add nuts, celery, grapes and pineapple. This makes a pan 12 x 7 x 7-inch full. Cut into squares and top with salad dressing and Cool Whip combined.
Saute onion and garlic in olive oil in Dutch oven. Add remaining ingredients. Cover and cook 15 minutes. Uncover and continue cooking until vegetables are tender, but not mushy, and juice is thickened. Stir occasionally. Serves 8.
Mix ingredients together and pour into a lightly buttered 9 x 13-inch pan. Top with 1 1/2 cups bread crumbs and 8 ounces grated Cheddar cheese. Drizzle 1 stick butter (melted) over top and let stand overnight in refrigerator. Bake at 350° for 1 hour.
Put fat in large boiler; let melt. Peel and chop onions. Cook in hot fat until tender. Stir as they cook. Take off heat. Cut meat into small pieces; add to fat and onions with tomatoes. Add uncooked rice, vegetables, water, salt and pepper. Return boiler to heat. Stir as it begins to boil, then cover with lid. Turn heat to low. Cook for 30 minutes. Stir occasionally as it cooks to keep from sticking.
Cream together butter and sugar; add beaten eggs and mix well. Add all other ingredients and stir until well mixed. Pour into pie shells and bake at 350° until brown.
Scrub potatoes (peeling is optional). Slice several times across the potatoes being sure you do not cut all the way through.
Saute chicken in olive oil, put in different pot. Saute green pepper, onion and mushrooms. Add tomatoes, garlic and seasonings. Add to chicken. Put in thyme, bay leaf and tomato juice. Bring to boil 10 minutes. Season to taste with Tabasco.
Drain kidney beans and butter beans. Brown bacon, hamburger and onion. Drain well. Combine the 3 cans of beans with browned ingredients along with remainder of ingredients. Mix well. Simmer in crock-pot on low all afternoon.
Mix all ingredients, except cream cheese, eggs, green onions and fresh red pepper. Cover and refrigerate at least 2 hours. Spread cream cheese on serving dish. Spoon bean mixture evenly over cream cheese. Arrange egg on bean mixture. Sprinkle with green onions and red pepper. Serve with tortilla chips. Serves 6.
Slice potatoes. Make a white sauce of butter, flour and milk. Place half of potatoes in a greased casserole and cover with half of the sauce and seasonings. Repeat. Cover and bake at 375° for 1 hour. Uncover and continue baking until top forms a brown crust and potatoes are done.
Place dry pudding and milk in plastic container and secure the lid. Children will love to shake the container and listen to the sound as it changes to pudding. Using fingers (and feet!) children create "tasty" pictures. Clean up is easy; a lick of the fingers and it's all gone.
Place cucumbers, onions and peppers in large container; sprinkle with salt. Add ice and cover. Let stand 3 hours; drain well. Add remaining ingredients. Place over low heat. Keep turning over pickles until mixture reaches scalding (do not boil). Put in hot jars and seal. Let stand 48 hours before eating. Makes 8 pints.
Chop cabbage (about 8 cups). Spread half in shallow baking dish, 13 x 9 x 2-inch. Saute bacon just until fat starts to cook out. Remove and drain; set aside. Stir onion and rice into drippings in pan. Cook, stirring constantly, until onion is soft and rice is lightly browned. Spoon over cabbage in baking dish. Brown hamburger and sprinkle over rice mixture. Sprinkle with salt and pepper. Top with remaining cabbage. Heat tomato juice with spaghetti sauce mix to boiling. Pour over cabbage, stirring so sauce flows to bottom. Top with bacon; cover. Bake at 400° for 50 minutes. Uncover and bake 10 minutes more to crisp bacon. Makes 6 servings.
Mix raisins and water; let stand overnight. Next morning add remaining ingredients. Grease and flour 3 (1 lb.) coffee cans (tall ones). Fill 1/2 full. Bake 1 hour at 350. Freezes well.
Heat water or broth in a large soup pot over medium heat for about 5 minutes, adding more liquid if necessary. Add 7 cups water, tomato puree or paste, lentils, green pepper, yellow pepper, red kidney beans, pinto beans, tomatoes, chili powder, cumin, cayenne pepper and black pepper. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes.
Grease an 8-inch square pan. Beat eggs in a small mixer bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, blending thoroughly. Stir in nuts. Pour into pan. Bake at 350° for 30 to 35 minutes. Cool in pan.
Heat cherry and pineapple juice to boiling; add jello. Stir well. Slowly add Coke. Add cream cheese in small pieces. Add crushed pineapple, Bing cherries, nuts and celery. Mix well. Pour into mold. Refrigerate overnight.
Cream butter and sugar; add eggs. Combine soda and buttermilk; stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add walnuts and bananas, stirring well. Pour batter into greased and floured 9-inch round cake pans. Bake in a preheated 350° oven for 22 to 25 minutes. Cool in pans 10 minutes; remove and cool on racks.
Mix yellow cake mix, brown sugar, oil, water and eggs together. Place in a 9 x 13-inch ungreased pan. Sprinkle with chocolate chips and nuts. Bake at 325° for 25 minutes. Take out and cut with knife to marble. Continue baking for 20 to 25 minutes more. Allow to cool, then cut into bars.
Cook cookie on flat pan 15 minutes at 350°. Combine cream cheese, sugar and vanilla and put this mixture on cookie. Arrange fruit on cookie and serve.
In skillet brown chicken about 10 minutes; remove chicken from skillet. Mix the rest of ingredients together. Add to skillet cook until mixture boils and thickens stirring constantly. Return chicken to skillet. Cook until chicken is done. Serve over rice and garnish with orange slices.
Combine first 5 ingredients. Marinate overnight. Cook hamburg, then simmer in taco seasoning (refrigerate overnight). When ready to serve, combine marinade mixture and hamburg. Add lettuce and Doritos; mix together.
Cook chicken until tender. Remove meat from broth, cool and then remove skin and bones. Reserve broth. Cut chicken into small pieces and place in 9 x 13-inch pan. In a saucepan bring to a boil the broth and soup.
Cook vegetables lightly and drain. Add cheese, soup and water. Mix well. Pour into casserole dish. Top with Rice Krispies; pour melted margarine over all. Bake at 350° about 30 to 45 minutes.
Mix all ingredients together. Pour into loaf pans and bake 1 hour at 350°.
Cream butter and cream cheese until smooth. Add sugar and cream until fluffy. Add	eggs, one at a time, blending each until smooth. Add cake flour to creamed mixture; add vanilla. Pour into a greased and floured tube pan and bake at 325° for 1 1/2 hours. Allow to cool for 10 minutes; remove from pan.
Cut up onion in bottom of crock-pot. Roll steak in flour, salt and pepper. Place in pot. Pour in can of tomato sauce. Cook 3 to 5 hours on high.
Melt butter, bacon drippings, Worcestershire, hot sauce, seasoned salt and Tabasco sauce and drizzle over remaining ingredients. Put in a very slow oven (275°) for 1 hour. Stir at 10 minute intervals from bottom of pan.
Combine sliced, peeled peaches, sugar, tapioca and lemon juice. Let stand 15 minutes. Combine flour, brown sugar and pecans. Cut in margarine with fork until crumble. Sprinkle 1/3 of this mixture over bottom of crust. Cover with peach mixture. Sprinkle remaining crumbs over peaches. Bake at 450°F for 10 minutes. Reduce heat to 300° and bake 20 minutes longer, or until peaches are tender and top is golden brown.
Beat first 6 ingredients together until blended. Add sugar to make a stiff dough. Knead with hands to blend well. Knead in nuts. Press into a well buttered 8-inch square pan and cool. Cut into squares. Makes 2 pounds.
Mix first 9 ingredients and shape into 1-inch balls. In a skillet, brown meat balls in shortening. Take meat balls out of skillet and pour out fat. In same skillet, heat chili and grape jelly until all of jelly is dissolved. Add meat balls and simmer, uncovered, for 30 minutes.
Marinate tomatoes in mixture of 1 tablespoon basil, oil, vinegar, salt and pepper for 4 hours. Stir tomatoes once or twice and baste with marinade.
Brown ground meat, pepper and onion; then drain. Add remaining ingredients and stir together. Simmer over low heat for 15 minutes. Serve on sandwich bun.
Mix oil, sugar and eggs. Sift together flour, salt, cinnamon and baking powder. Add to mixture. Bake at 350° for 1 hour.
Brown roast in	oil in 12-inch Dutch oven. Add mushrooms, onions and spices.	Place lid on	oven and bake for 1 hour with 6 coals below and	12 coals above. At the end of 1 hour add the apple juice and turn meat.	Bake for an additional 2 1/2 hours. When done	remove	everything from the oven except the juice. Pour milk into juice. Mix flour and water and stir into Dutch oven. Heat to boiling (3 to 5 minutes) to thicken gravy.
Put berries in a pan and cover with water. Bring to a boil. Mash berries and strain thorough cheesecloth. Use 3 1/2 cups juice to 1 package of Sure-Jell. Bring to a rapid boil; add sugar and bring to a boil. Cook 1 minute, stirring constantly. Pour into jelly glasses and seal.
Combine zucchini, onion, peppers and salt. Let stand overnight, covered. Drain and rinse with cold water. Drain again. Be sure to squeeze to get surplus water out.
Cream butter or margarine and sugar thoroughly; add eggs. Blend in remaining ingredients, one at a time, beating thoroughly. Bake in a tube pan at 325° approximately 1 hour.
Mix oats and boiling water. Let stand 20 minutes. Cream brown sugar, white sugar and oleo. Add eggs and oat mixture. Add flour, cinnamon, soda and salt. Pour into greased cake loaf pan and bake at 350° for 30 minutes. While cake is baking, make icing.
Blend until well mixed; add pecans. Bake in 350° oven for 50 minutes. If pie starts to get too brown before it's done, make a tent by folding foil and spreading it over the pie. This will prevent crust and pecans from burning.
Melt oleo in a 13 x 9-inch pan. Mix all remaining ingredients in a bowl. Pour 3/4 of melted oleo into bowl of ingredients, leaving some oleo in pan. Mix well. Pour into the 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes until brown.
Cut peppers in half lengthwise and remove the seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425° oven for 20 to 25 minutes or until skin is bubbly and brown. Place the peppers in a paper bag. Seal and let stand for 20 to 30 minutes or until peppers are cooled. Pull off skin slowly. Slice peppers and mix with olive oil and crushed garlic. Refrigerate.
Peel orange down to fruit. Cut into strips. Boil 10 minutes with 1 teaspoon soda. Rinse well. Cook peeling with 1 cup sugar and orange juice; cook pretty low, but not dry. Chop.
Preheat oven to 350°. Slice the potatoes about 1/4-inch thick. Grease a 2-quart casserole and alternate layers of sweet potatoes and apples, topping each layer of apples with the butter, salt, brown sugar and a sprinkling of cinnamon or mace. Pour the apple juice or water over the top layer and bake for 1 hour until the apples are tender and the top is lightly browned.
Mash potatoes and bananas together. Add brown sugar and butter. Add salt and cinnamon. Whip all ingredients together; stir in nuts. Bake, uncovered, at 350° for 45 minutes.
This is the marinade for sweet and sour pork, but it is excellent on chicken too, especially when cooked on the grill.
Mix crackers, margarine and butter together and press 1/2 mixture into bottom of a 13 x 9-inch pan. Beat cream cheese (room temperature) and 2/3 cup powdered sugar until soft and creamy (easy to spread). Fold in 1/2 of the 9 ounces of Cool Whip. Spread mixture over crust.
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from heat. Stir in butter. Cool.
Mix jello, hot water, salt and onion together and chill until slightly thickened. Stir	rest of ingredients into cooled gelatin mixture. Chill until firm. Cut in squares and serve plain or on a lettuce leaf.
Cook sugar, Karo, cocoa, butter and milk together. Stir until it starts to boil and cook for 2 minutes. Remove from heat and put in pan of cold water to cool. Pour into buttered pan. When cool, cut and serve.
Melt margarine; beat in eggs and sugar. Mash bananas and add to egg mixture. Add flour and baking soda and stir. Pour into cupcake papers. Makes a dozen or a few more depending on size of bananas. Bake at 350° for 25 minutes. Super moist and only 10 minutes to stir up and have in oven.
Cook beef on high until browned. Add spaghetti sauce and water to beef. Combine Ricotta cheese and egg. Spoon 1/2 cup sauce, then a layer of uncooked noodles, egg mixture and Mozzarella cheese alternately in a rectangular microwave dish. Repeat to form two layers. Cover and microwave on High for 8 minutes, then on 50% power for 30 to 32 minutes. Let stand, covered, for 15 minutes. Sprinkle with Parmesan cheese before serving.
Place cooked broccoli in baking dish; stir in soup and cheese. Add milk and mayonnaise. Add egg gradually until well blended. Pour over broccoli and sprinkle bread crumbs over the top. Cover with foil for half of the baking time. Bake at 350° for 45 minutes.
Scrub potatoes and pat dry. In large roasting pan, melt butter and oil over moderate heat. Add herbs and spices and mix well. Add potatoes and roll them in mixture to coat. Bake about 40 minutes, until potatoes are tender, basting occasionally.
Wash chicken. Preheat oven to 350°. Place chicken in baking dish, breast side up. Sprinkle Parmesan cheese, salt and pepper on chicken. Bake 45 minutes to 1 hour, depending on size of chicken.
Combine softened cheeses with electric mixer. Add the Worcestershire sauce and onion. Chill 8 hours. Shape into ball and roll in chopped pecan nuts.
Melt margarine in skillet over medium heat. Add celery, green pepper and onion; saute until tender. Add tomato juice, salt, basil and Tabasco; bring to a boil. Add shrimp. Reduce heat to low and simmer, uncovered, for 30 minutes. Serve over rice. Makes 4 servings.
Soften cream cheese at room temperature. Mix all ingredients thoroughly with spoon. Refrigerate until firm enough to form a ball. Roll in 1 cup of pecans.
Mix 1 cup flour and 1/2 cup brown sugar. Cut in margarine until fine crumbs form. Put in 8-inch square pan. Bake in a 350° oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crusts. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.
Put in tupperware and freeze at least 24 hours. Fill glass with slush and 7-up. Mix. Fits in gallon buckets doubled.
Mix all ingredients together and store in airtight container. To serve, fill 1/2 full with powdered mix and add hot water.