HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients together in a blender. Fill with ice and blend. Serve in salt rimmed glasses. Garnish with lime slices. 4 servings.
Layer cooked cabbage leaves in baking dish. Add layer of cooked ground beef. Cover with 1/2 the white sauce, salt and pepper. Repeat with second layer, covering with remaining white sauce. Bake, uncovered, for 30 minutes at 350°.
Put all ingredients together in a bowl and with a mixer, blend and beat until thick and creamy. Makes a delicious pink colored dressing. It separates in the refrigerator, but just stir or shake and it is ready to use.
Mix soups and milk thoroughly and set aside. Reserving about 1 cup chips to sprinkle over the top, alternate the following evenly till all used: chips layer, chicken layer, pepper, onion, cheese slices, chips, chicken, pepper, onion, cheese, etc...After last ingredient is used pour soup mixture over the casserole ingredients. Sprinkle with remaining chips. Bake in 350° oven until bubbly and chips brown; about 25 to 30 minutes.
Cook hamburger and drain. Mix with spaghetti sauce. Grate cheese. Cook lasagne noodles. Grease pan. Place a layer of lasagne noodles in pan. Cover with half of cheese. Add a layer of sauce, then lasagne, cheese, sauce, lasagne and cheese. Top with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Let stand 10 minutes before cutting.
Cook (boil) chicken, let cool in broth. Debone and cut chicken into pieces (save broth). Make 1 package Stove Top stuffing. Line 9 x 13-inch pan with 2/3 of stuffing. Put chicken on top of stuffing. Put Velveeta cheese on top of chicken. Dilute cream of mushroom soup with chicken broth. Pour over cheese. Top it off with remaining stuffing. Bake at 350° for 30 to 35 minutes.
Mix all ingredients and bake in a well-oiled pan at 375° for 45 minutes. Easy, healthy and a nice surprise for the family.
Crumble dried beef into the bottom of a baking dish. Wrap each chicken breast with a bacon strip. Arrange chicken breasts on layer of dried beef. Mix sour cream with undiluted mushroom soup. Pour over chicken breasts. Bake for 2 1/2 to 3 hours at 275°. Serve gravy over rice.
Preheat oven to 400°, put pie crust into a pie pan and crimp the edges. Mix the apples, cinnamon, sugar, flour and water and pour into the pie pan. Make the topping below:
Mix oats and peanut butter in a bowl. Melt the sugar, oleo, cocoa and milk together. Bring to just a boil. Remove from heat and add the vanilla. Pour over the oats and peanut butter. Drop on wax paper. Makes 3 or 4 dozen.
Place beets into a greased baking dish. Combine remaining ingredients (except butter); stir and pour over beets. Dot beets with butter. Cover the dish. Bake beets in a hot oven (400°) for about 30 minutes or until tender.
Place roast in Dutch oven or large baking pan. Slice onion over roast. Pour soups over roast, covering evenly. Cover tightly. Bake at 350° for 35 minutes per pound or until meat is tender.
Mix first 7 ingredients. Put dough on cookie sheet and pat out by hand. Spread over top 1 beaten egg white, then sprinkle with chopped nuts. Bake at 350° until done. Cool and cut into squares.
Drain salmon and save juice. Pick out bones and skin and throw out. Break up salmon with fork and sprinkle with lemon juice. Mix all ingredients together including reserved juice. If mixture is too thin, add more bread crumbs. Put in greased loaf pan. Bake in a water bath at 350. (In a larger pan than the loaf pan the fish is in. Fill with water and set the loaf pan with the salmon in it.) When brown on top and knife comes out clean, it's done. Let sit 15 minutes before turning out and cutting.
Saute chopped vegetables in butter. Combine all other ingredients, except crab meat, in double boiler. Heat until smooth, stirring often. Add crab meat and sauteed vegetables. Blend and pour into casserole dish. Bake at 375° for 20 minutes. Serve hot with favorite crackers. Can be used in chafing dish. Also, can be made ahead and baked when ready to use. Add a few minutes to baking time for cold casserole.
Heat olive oil in large, heavy soup pot over medium heat and saute onion and garlic until softened. Stir in split peas, water, carrots, celery, bay leaf and black pepper. Reduce heat and simmer for 2 hours, stirring frequently.
Put all the ingredients on a sheet pan in the oven at 200°. Stir occasionally until all is melted. Drop by teaspoonfuls on waxed paper. Store in refrigerator. Yields 3 to 4 dozen.
Cream butter, sugar, flour, vanilla and nuts. Roll into crescent shapes and bake on an ungreased cookie sheet at 325° for 20 minutes. Roll in powdered sugar after cool.
Beat eggs and add corn. Add milk, butter, salt, pepper and cornmeal. Bake in a greased casserole dish at 350° for 25 minutes.
Combine the first 3 ingredients and spread onto a large pizza pan or tray. Top with the remaining ingredients. Refrigerate until ready to serve. Serve with chips.
Put roast in pan and cover with water. Cook on top of stove for 2 hours. Remove from broth and cool. Slice thinly; remove fat and gristle and return to broth. Add beer and rest of spices. Simmer with lid on for 2 hours. Then simmer with lid off until liquid is cooked down and meat is completely broken up. Put meat on hard rolls (individual French loaves). Add a pepperoncini pepper and Mozzarella cheese (if desired) on each. Wrap in foil and heat at 250° until warmed through and cheese is melted or serve immediately.
Cream butter and sugar. Add eggs, one at a time. Add vanilla. On low speed, add dry ingredients. After adding nuts, divide the batter. Put melted chocolate squares in half on the batter only. Pour plain batter and then chocolate batter into a greased and floured 9 x 13-inch pan. Run a knife blade through the batter to give marbleized look. Bake at 350° for 30 minutes. Let cool.
Put half of onion in bottom of crock-pot, then add meat and other ingredients with remaining onion on top. Cover and cook on low 8 to 12 hours. Remove bone and fat from meat. Put meat back in crock-pot. Add onion and barbecue sauce. Cover and cook an additional 1 1/2 to 2 1/2 hours on high, stirring 2 or 3 times. Serve from crock-pot on large buns.
Stir dry ingredients. Cut in 1/2 cup butter. Add cheese and mix well, then add enough water to hold ingredients together. Roll out on floured board to 14 x 8-inch rectangle. Dot with 2 tablespoons butter. Fold corners into center. Roll out again, dot with 2 tablespoons more butter; fold again. Wrap in wax paper and chill for about 30 minutes. Roll out 1/4 inch thick. With pastry wheel, cut into scalloped strips 1/2 x 4 inches. Put on ungreased cookie sheets. Bake in 400° oven for 8 to 10 minutes. Makes about 4 1/2 dozen.
Mix all ingredients and spoon into greased muffin pan. Bake at 350° for about 20 minutes.
Beat first 4 ingredients with mixer. Add Cool Whip and stir with spoon. Pour into graham cracker crust and freeze.
Sprinkle flour on bottom of pie crust in plate. Mix brown sugar, molasses, cinnamon and water. Put pumpkin in crust. Spread sugar and molasses mixture on top of pumpkin and dot with small amount of butter. Cover with top crust. Bake at 400° for 30 minutes, then reduce heat to 375° and continue to bake 20 minutes more.
Mix milk and Cool Whip. Add pudding and mix slowly. Add 2 cups milk while beating. Layer wafers, bananas and mix.
In large bowl beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add 1/2 cup sugar and beat until fluffy. Add egg, milk and vanilla; beat well. In a medium mixing bowl, stir together flour, baking powder, salt and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling.
Preheat oven to 400° and grease 2 cookie sheets. In a medium bowl, mix together the flour, baking powder and salt. In a large bowl using an electric beater set on medium speed, beat together the butter and sugar until light and fluffy. Beat in egg. Reduce mixer to low and gradually beat in the flour mixture, oats and zest. Drop dough by rounded tablespoonful onto the prepared cookie sheets spaced 2 inches apart. Bake until golden brown, about 10 minutes. Transfer to a wire rack to cool. Repeat with remaining dough. Let the sheets cool before adding the next batch. This will stop the cookies from spreading during baking.
Bring to a boil, cook until mixture forms firm ball when a little is dropped in cold water. Beat 2 egg whites until stiff. Slowly pour boiling syrup in a fine stream over the egg whites, beating at high speed. Beat until mixture passes glossy stage and holds its shape.
Butter 6 slices of bread on one side and place in dish, buttered side down. Top with 1/2 cheese slices. Cover with crabmeat and cooked shrimp. Top with cheese and 6 more buttered bread slices, buttered side up. Combine eggs, milk and spices. Pour over casserole. Let stand 6 to 12 hours. Bake at 325° for 1 hour.
Cut each tomato into 3 large slices. Squeeze gently to remove some seeds. Combine sour cream, salt, pepper, sugar, flour, green onion and green chili. Stir well. Spoon over tomato slices. Sprinkle with cheese. Just before serving, place in preheated broiler 4-inches from heat. Broil until bubbly, about 4 minutes.
Preheat oven to 350°. Combine all ingredients in bowl and mix well. Pour into a greased and floured 9-inch pie plate and bake for 30 minutes or until a knife inserted comes out clean.
Crust: Melt butter in a 9-inch glass pie plate by covering with wax paper and microwaving 45 seconds, or until melted. Stir cracker crumbs and sugar into butter; press mixture against sides and bottom of pie plate. Microwave on High 1 minute, rotating after 30 seconds.
Brown the meat, onion and celery in the margarine (unless meat is very lean, omit margarine). Add the remaining ingredients. Cover and cook in casserole in a 350° oven for 1 hour. Stir frequently. Serves 8 to 10.
Peel and cube eggplant. Put in a colander. Sprinkle with salt and stir lightly. Let stand for 30 to 40 minutes. Rinse eggplant with cold water and drain well. In a large skillet or cooking pot, saute onion in olive oil or defatted chicken broth. Stir in peppers, zucchini, garlic, tomatoes, eggplant, basil, oregano, thyme, pepper and salt if desired. Cover and simmer 20 to 25 minutes or until vegetables are tender.
Take all of the pineapple juice, juice of oranges and lemon and 1 cup sugar. Bring to boil; boil for 5 minutes. Pour over cherry jello. Chill until partially set and add fruit and nuts.
Pop 4	quarts	popcorn (14 to 16 cups). Pick out unpopped kernels. Put in	a large container. In a microwave bowl, mix the brown sugar, margarine, Karo syrup and salt. Bring to a boil in microwave on High, then let boil 3 minutes. Remove from oven and add baking soda; mix well. Put mixture in a large brown paper bag and fold top over and put in microwave.	Cook on High 1 minute only. Remove from oven and shake well, then return to oven for 2 more minutes on High. Put in pan to cool. Store in tightly sealed container to keep crisp for eating.
Crush Oreos in a 9 x 13-inch pan. Use enough to cover bottom. Mix pudding according to package directions. Spread on top of Oreos. Top with Cool Whip. Sprinkle with more crushed Oreos. Chill.
Mix stuffing mix with 1 1/2 cups water. Cook carrots 5 minutes. Drain. Place carrots in bottom of crock-pot. Stuff chicken with stuffing mix. Close with poultry pins (lace shut). Sprinkle all over with salt and pepper to taste. Place chicken in pot on top of carrots. Cover and cook on low 6 to 7 hours. Remove and quickly brown in 400° oven (preheated) 15 minutes prior to serving. Good for quick after church dinner.
Cut off the top of the bunch of celery. Cut off the bottom too. Pull apart the celery. Wash the celery under cold water. Fill each "log" with cream cheese. Put a few raisins on top of the cream cheese. Cut up the logs and serve.
Brown sausage and drain. Mix with croutons in large bowl. Saute celery and onions in half of margarine; pour over croutons. Saute mushrooms in rest of margarine and add to croutons. Add nuts and chicken broth to croutons. Add sage if desired. Stuff turkey. Bake remaining stuffing in casserole dish for 45 minutes at 325°.
Combine first 9 ingredients; shape into two 7 1/2 x 4-inch loaves. Place on lightly greased rack of broiler pan. Bake at 350° for 40 minutes. Combine 1/2 cup catsup, 1 tablespoon horseradish and remaining ingredients and spoon over meat loaves. Return to oven and bake an additional 5 minutes. Makes 8 servings each.
Boil sugar, water, lemon juice, salt and pepper until sugar is dissolved. Cool 20 minutes and pour over cabbage, carrots and celery. Store in refrigerator in covered bowl. Keeps crisp for several days.
Mix cream cheese and powdered sugar; set aside. Mix pudding, milk and vanilla until thick. Add Cool Whip to cream cheese mixture and mix. Add crushed cookies next.
Bring first 4 ingredients to a boil. Cook until rice is almost soft. Remove from heat. Add next 5 ingredients. Sprinkle a little cinnamon on top. Bake 30 minutes in a small cake pan at 350°.
Combine cheese, sugar and water in pan. Heat until cheese is melted. Stir in jello. Stir until dissolved. Add pineapple. Chill until partially set. Fold in whipped topping. Spoon into 9 x 13-inch cake pan. Chill until set. Cut into squares and serve.
Cook for 45 minutes on low flame with lid off; stir often. Pour over cutlets. Be sure to remove basil leaves.
Cream butter and sugars until fluffy. Add eggs and vanilla. Beat well. Grind oatmeal to a fine powder in food processor. Mix together flour, oat powder, salt, baking soda and baking powder; add to creamed mixture and blend well. (The mixture will be rather stiff.) Grate Hershey bar and add with chocolate chips and nuts. Mix until evenly distributed. Drop by tablespoons (1 1/2-inch balls) onto ungreased cookie sheet. Bake about 10 minutes. Cool on cookie sheet for 5 minutes. Remove and cool completely on wire rack. Yield: 60 cookies.
Drain carrots. Combine with the remainder of the ingredients. Marinate in the refrigerator overnight.
Before you start, sample the rum and check for quality. Good, isn't it? Now, go ahead. Select a large mixing bowl, measuring cup, etc. and check the rum again for quality. It must be just right! Try it again. With an electric mixer, beat one cup butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Meanwhile, make certain that the rum is the finest quality. Add 2 large eggs and 2 cups of fried fruit and beat until very high. If the fruit gets stuck in the beaters, just pry it loose with a screwdriver. Sample the rum again, checking for consistency. Next, sift in 3 cups baking powder and a pinch of rum, 1 seaspoon toda and 1 cup pepper or salt. Anyway, don't dret. Just tample the rum again and mist in 1/2 pint of lemon juice. Fold in chopped buttermilk and the strained nuts. Tample the rum again. Now 1 bablespoon srown buger or whatever color is available. Mix well. Grease oven and curn on the take pan to 350°. Pour the whole mess in the oven. Cake tum rake out after mifty finutes.
Mix all together and put in a greased casserole. Cover with 1 1/2 cups grated cheese and 6 cups of crushed potato chips (10 ounces). Bake at 325° for 20 minutes.
Combine equal amounts of mayonnaise and your favorite fruit sherbet. Attractively arrange fresh fruits of your choice on a large platter surrounding a small bowl of either of the dips. Suggested fruits are: seedless grapes, strawberries (fresh, hulled), orange slices (peeled), pineapple chunks, apple wedges, banana slices, mandarin orange slices, melon balls or chunks. Be sure to dip fruits that darken in orange juice before placing on tray.
Brown sliced sausage in bacon drippings. Combine with remaining ingredients. Crumble fried bacon into ingredients. Mix well. Place in casserole dish. Cover and bake at 350° for 1 hour.
Preheat oven to 400°. Clean mushrooms and remove stems, saving half of them. Set aside caps. In a nonstick skillet, lightly saute onion and chopped mushroom stems in butter until onion is soft. Stir in bacon and bread. Remove skillet from heat, then stir in cheese. Stuff caps. Place on foil-lined baking sheet and bake for approximately 15 minutes.
Mix together and pour over contents in pie shell. Bake 45 minutes at 325°.
Dip pieces of boned chicken into melted butter, then into flour seasoned with salt. Bake for 45 minutes at 350°. Butter casserole dish (9 x 13-inch) and place rice on bottom. Place ham on next and top with chicken. Mix soup and sour cream together; beat and pour over chicken. Place Swiss cheese on top and sprinkle with paprika. Bake at 375° for 30 minutes or until bubbly and brown.
Cut chicken into small pieces. Mix soup and mayonnaise. Blend well (use a wire whisk if you have one). Add celery and water chestnuts. Butter lightly a 3-quart glass Pyrex casserole. Put in chicken and cover with the other mixed ingredients. Mix the dry stuffing mix with the melted butter. Layer the stuffing on the casserole. Bake at 325° to 350° for 35 to 45 minutes. If made early in the day, it needs extra time. Feeds about 6.
Crust: Mix graham cracker crumbs with 1 stick oleo. Spread in cake pan or pie.
Grease baking dish. In mixing bowl, add beaten eggs to creamed corn. Add margarine, salt and sugar. Now add half of milk and stir until blended. Now add your cornstarch to the milk left. Stir until this dissolves, then add to dish. Bake 1 hour at 350°.
Preheat oven to 450°. Lightly coat lamb shanks with oil. Arrange in 13 x 9-inch baking dish.
Put half the crushed Oreos in a 9 x 13-inch pan. Mix cream cheese and margarine. Mix in powdered sugar. Fold in Cool Whip.
Mix juice, thawed orange juice, thawed lemonade and lemon juice. Chill. Just before serving, pour into large punch bowl. Add 7-Up or soda and liquid if using. Decorate with sliced fruit and serve.
Process hazelnuts, almonds, granulated sugar, almond paste, lemon and orange peel, cinnamon and salt in a food processor until finely ground. Add egg whites and process, pulsing until dough begins to clump and come together, about 30 seconds.
Preheat oven to 350°. In a small saucepan over low heat, melt margarine with chocolate, stirring constantly. Remove from heat and stir in sugar, eggs and vanilla. Lightly beat until mixed. Stir in flour and nuts. Spread batter into a greased 8 x 8-inch baking pan. Bake 30 minutes. Cool in pan on wire rack. When cool, glaze top or sprinkle sifted powdered sugar over top. Chocolate glaze (optional).
Mix milk, drained pineapple, lime juice and food coloring. Fill pie shell. Top with Cool Whip and grate chocolate shavings over top. Chill 2 to 3 hours.
Cream well the first 5 ingredients. Mix remaining ingredients. If dough is very stiff, add a small amount of milk. Should be dry, but hold together. Roll in small balls. Bake on ungreased cookie sheet at 325° for 8 to 10 minutes. Makes 10 to 12 dozen.
Heat oven to 425°. In large bowl add the can of plum tomatoes. Squish it up. Dice the pepper and onion, then add to the tomatoes. Sprinkle in basil and salt to taste. Cut up all of the potatoes.
Break cobs. Put cobs in boiling water for 30 minutes. Remove from heat. Strain to make 3 cups. Add the Sure-Jell and bring to a rolling boil again. Add the sugar. Boil 5 more minutes or to jelly stage.
Crumble toasted bread in baking dish. Beat eggs, sugar and milk. Pour this over the bread and let set for 30 minutes. Bake until set and golden brown. Make a Creamy Cinnamon Sauce to pour over pudding when done.
Toss all together and serve on lettuce. If you like a more Polynesian flavor, add 1 tablespoon curry powder and 2 tablespoons soy sauce.
In a shallow dish, combine the lemon juice, salt and paprika. Add halibut steaks and marinate 1 hour, turning steaks after 30 minutes. Cook chopped onion in butter until tender, but not brown. Place steaks in greased 10 x 6 x 1 1/2-inch baking dish. Top with 6 green pepper strips and sprinkle with onion. Bake at 450° about 10 minutes. Garnish with parsley. Serves 6.
Rinse the dry cobs to get rid of any leftover chaff. Boil for 30 minutes rather gently. Remove from heat. Strain through white cloth. Measure to get 3 cups juice if necessary. Add water to get that amount. Add powdered pectin and bring to a full rolling boil. Add sugar and dissolve. Bring to boil again. Boil 2 to 3 minutes until it starts to gel when you lift out spoon. This might be as little as 1 minute. Skim; pour into sterilized glasses and seal. Makes 2 to 2 1/2 pints.
In 1 3/4-quart casserole, combine green pepper, onion and water. Cook covered 2 to 3 minutes until tender. Stir in milk, uncooked rice, soup, poultry seasoning and 1/4 cup cheese. Cover and cook 5 minutes. Sprinkle remaining cheese while hot.
Cut squirrels into pieces. Salt and pepper each piece. Cover with water in cooker and cook until tender. Add water as needed to make enough broth for gravy to cover cooked squirrel. Remove squirrel from cooked broth water. Mix flour and 1/4 cup cold water. Pour into boiling broth. Cook until thickened. Put squirrel back into gravy. Serve hot with cornbread.
Mix well and put in 13 x 9-inch pan. Sprinkle with chocolate and butterscotch chips and nuts. Bake at 350° for 40 minutes.
Blend dry ingredients in bowl. Mix eggs, milk and oil and add to dry ingredients. Thaw fish if frozen and dry thoroughly. Coat with flour, then dip in batter. Fry in 1-inch of oil in skillet.
Heat 2 hours on high in crock-pot. Serve with torn-up bread pieces.
Melt margarine, sour cream and cheddar cheese soup in a medium saucepan. Combine with cooked potatoes in crockpot. Heat on low for 1 hour. Top with chives and bacon bits.
Wash and slice eggplant. Sprinkle with onion salt, garlic and pepper. Beat egg and milk; dip eggplant slices in mix. Put slices on piece of foil. Cover with bread crumbs. Place slices in baking dish and bake at 375° to 400° until brown. Good and easy. Serves 4 easily.
Mix all ingredients; heat and stir until it can not be stirred any longer. Cool and knead until you reach the consistency of play dough. Store in a plastic bag or covered container.
Brown ground beef and drain well. Prepare with taco seasoning as directed on package. In a large bowl, cut or shred lettuce. Add chopped tomatoes, kidney beans and olives. Mix well; add meat mixture. Mix well. Add grated cheese and crushed Doritos. Do this a little at a time to keep cheese from sticking and to mix well. Serve warm or chilled. Top with taco sauce or favorite dressing. Great plain.
Boil chicken; pick meat off bones. Save 2 cups of chicken broth. With mixer, mix cream of chicken, cream of celery soup and the 2 cups of chicken broth. In another bowl, place dressing mix and melt margarine. Mix together real well, saving a few crumbs of dressing mix for the very top. Layer in baking dish, chicken, dressing mix and soup mixture. Add crumbs. Bake at 350° for 1 hour.
Combine all ingredients, except preserves. Mix well. Chill in lightly oiled ring mold. Unmold to serve. Fill center with preserves. Serve with crackers. Can prepare day before.
Cream together butter, eggs and powdered sugar. Put 1 cup cracker crumbs on bottom of pan, then add creamed mixture. Add nuts, then whipped cream. Top with remaining crumbs.
Grind onions and peppers to make 3 cups. Add to ground zucchini. Cover with ice water and salt; let stand 1 hour. Combine sugar, vinegar, water, celery seed and turmeric in saucepan and boil 3 minutes for syrup. Drain zucchini mixture and rinse under running cold water; drain. Add to syrup mixture and cook 15 minutes. Put into jars while hot and seal. Very good on hamburgers and hot dogs.
Mix flour, salt and pepper. Dredge turnips in flour mixture. Deep fry in vegetable oil until brown. Drain turnips on paper towel.
Cut roast into serving size chunks; pour soup and wine in crock-pot. Add onions and seasonings to your taste. Mix well and add meat. Cook on low 6 hours or on high 3 hours until done.
In a blender, blend ice cream and 1/2 cup sliced peaches until smooth, but still thick. Pour into 2 chilled stemmed glasses. Add Schnapps and club soda and garnish with additional peach slices. Makes 2 drinks.
Wrap a slice	of bacon around each chicken breast. Sprinkle with chipped beef in a casserole dish. Place breast on beef. Mix soup, sour cream and pour over chicken.	Bake at 275° for 3 hours uncovered. Serve over rice.