HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare tuna, onions and celery; mix together in a large bowl. Over low heat, warm tomato soup and cream cheese until cheese melts. (Can use a mixer to help blend.) Remove from heat. Mix gelatin and water; add to soup mixture and stir well. Add mayonnaise to soup mixture; stir well. Pour into bowl with tuna, onions and celery, mixing well. Pour into mold which has been sprayed with Pam. Refrigerate at least 2 hours.
Mix ingredients and pour into 2 graham cracker crusts. Refrigerate 1 hour before serving.
Cut sausage in 2 inch pieces, fry in skillet. In large pot put oil, pepper and onion. Cook until tender. Add all other ingredients with 16 oz. water. Simmer. Salt to taste.
In a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. Mix well and store in airtight container.
1st Layer: Mix flour and margarine and press in 9 x 12-inch pan. Bake 15 minutes at 350°. Let cool.
In a large bowl, separate raw hamburger into very fine pieces. Mix with taco seasoning and onion. Microwave for 6 minutes; stir about halfway through cooking time. In same bowl, add remaining ingredients.
Dissolve yeast in warm water; stir in sugar. Beat in remaining ingredients. Grease muffin pan and fill cups about half full. Bake at 400° for 20 minutes or until done. Makes about 32 rolls.
In bowl, combine macaroni, fish, onion, salt, pepper and green pepper. Toss lightly. Add water and dry mustard; mix well. Add mayonnaise and toss. Refrigerate overnight. Yields 2 servings.
Mix all ingredients in a blender. Chill at least 4 hours. Serve with a sprinkle of nutmeg. Serves 3.
Take Jesus as the primary ingredient of Christmas. Stir in the details of His Birth. Add a Personal Experience of Faith and Trust. Spice with the Traditions of the Season. Add a Sacrificial Gift to Christ. Top with Fresh Commitment to do God's Will. Serve with joy to all the world.
Cream the butter and sugar. Add the egg and mix well. Add the flour and cream. Dust a board with flour. Roll the dough very thin. Cut cookies with a round cookie cutter. Place on a buttered or nonstick cookie sheet. Bake at 475° for about 5 minutes.
Combine green beans, potatoes and celery in 1-quart casserole. Fry bacon, drain and crumble. Saute onion in bacon drippings. Stir in flour. Add evaporated milk slowly; stir constantly. Cook until thickened and smooth; stir constantly. Add cheese; stir until melted. Pour over vegetables in casserole; mix well. Sprinkle 1/4 cup cheese, cracker crumbs and crumbled bacon over top. Bake in moderate oven (350°) about 30 minutes.
Mix eggs, sugar, milk and cooked pumpkin. Salt to taste. Add seasonings: nutmeg, cinnamon and ginger. Add melted butter. Bake in cooker 1 hour.
Go to a pumpkin patch and pick out a good fresh pumpkin. Do not pick a rotten one! Cut off the top with the stem. Scoop out all the inside stuff and put it into a big bowl. Pick out all the seeds and rinse them off. Boil the seeds for 15 minutes in salt water. Strain. Spread the seeds onto a salted cookie sheet. Bake at 350° for 10 minutes. Turn the seeds and bake until crispy (10 to 20 minutes). Make a Happy Jack-O-Lantern out of the pumpkin and enjoy eating the crunchy, delicious seeds.
Mix all ingredients but the Parmesan cheese. Pour into a greased 1 1/2-quart casserole. Sprinkle with the Parmesan cheese and bake uncovered at 350° for 1 hour. Recipe may be doubled.
Combine cheese and mayonnaise. Blend with mixer. Add other ingredients. Keep in refrigerator.
Reserve 4 large strawberries and slice remainder into a bowl. Add orange peel and Grand Marnier. Gently mix; let stand 15 minutes. In a bowl, whip the cream until stiff. Fold in sour cream. Sift powdered sugar over whipping cream and fold in. Place 1 tablespoon of strawberries into each of 4 dessert dishes. Gently fold strawberries into whipped cream mixture. Spoon mixture over strawberries in dessert dishes and chill until ready to serve. Decorate with reserved strawberries, cut in fan shape. Serve with cookies. Serves 4. Bon appetit.
Heat oil; add garlic and celery. Brown. Mix rice, tomatoes, tomato paste, salt, bay leaf and pepper with hot water. Add to celery and garlic. Stir well and cover. Bring to boil. Reduce heat and simmer 10 minutes. Brown beef and green pepper. Remove from heat. Stir in chili powder, sugar and beef bouillon. Combine rice and meat mixture in baking dish. Bake at 350° for 35 minutes. Add water or tomato juice, if necessary. Makes 8 to 10 servings.
Preheat oven to 400°. Spread 1 cup potato chips in a 1-quart greased casserole dish; add eggs. Blend soup, milk and onion. Season with salt and pepper. Pour over eggs; sprinkle with remaining potato chips. Bake for 25 minutes, until bubbly. Yield: 6 servings.
Flour venison chunks and brown in oil in large stew pot. Add all other ingredients using tomato juice and water to desired thickness of soup. Cover and bring to boil. Lower heat and simmer all day. Also great done in crockpot. Great when served with cornbread and cherry salad. Serves as many as you want! I make a stock pot full and freeze what is left.
Put all in a bowl; add flour last as it may not take 8 cups. Stir well; put in refrigerator until ready to use. Roll out and dip in butter. Let rise until ready to bake, about 1 hour. Bake about 20 minutes at 350°.
Beat eggs; add pumpkin, sugar and oil. Sift dry ingredients. Blend with egg mixture and add nuts.
Position knife blade in food processor bowl. Add cottage cheese. Process until smooth scraping sides of processor bowl once. Place in a medium bowl and set aside.
Blend all ingredients; chill. Thin to desired consistency with milk. Spread on crackers. Garnish with crisp bacon if desired. Makes about 3/4 cup.
Cream butter, sugar, eggs and vanilla until light and fluffy. Stir in flour, baking powder, soda, cinnamon, salt, orange rind and orange juice. Fold in Bran Flakes, pears and pecans.
Slice off tops of Anginetti cookies. Mix whipped cream and cream cheese for 1 minute. Add pineapple to mixture and blend for another minute. Drop filling onto cookies by tablespoon; replace tops on cookies. Refrigerate until served; refrigerate any leftovers.
Add soup and rice to melted butter. Stir. Bake, covered, at 350° for 1 hour in 8 x 8-inch baking dish.
Soften cream cheese. Stir in vegetables. Drain as much liquid as possible off cucumber and onion. Add mayonnaise for easier spreading, but don't add too much. Can be refrigerated overnight to let flavors mingle. Stir good and spread on bread. Put on top slice, trim edges and cut in desired shapes. Tastes great on wheat bread.
In a large bowl combine first 4 ingredients. Mix together. In saucepan, over low heat, combine last 4 ingredients. Stir at all times. Cook over low heat until it comes to a rolling boil. Cook 1 minute and remove from heat. Pour over ingredients in bowl. Stir together, then drop by teaspoon onto wax paper. Let set until they become a little hard.
Put in casserole dish. Bake at 350° for about 1 hour until slightly brown.
Mix cream cheese, Parmesan cheese and margarine, heating slowly, stirring frequently until smooth. Add milk to thin until desired consistency for your pasta. Serve over pasta.
Mix first 4 ingredients and press into 9 x 13-inch pan. Melt chips and margarine and spread on top. Refrigerate. Cut like fudge to serve.
Combine cheeses in top of double boiler. Cook, stirring, until blended together. Drain crab; flake and add to cheeses. Add cream, salt and pepper. Cook, stirring, until smooth and bubbly. Place in fondue pot. Keep hot. Dip cubed French bread into crab mixture. Makes 2 servings.
Unthaw spinach and squeeze out excess water. Place in medium bowl; stir in beaten eggs, then stir in the rest of the ingredients. Roll into 1-inch balls. Bake at 350° for 15 minutes. (You must mix this the night before you want to bake them.)
Heat oven to 350°. Grease pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.
Clean quail by splitting along backbone so you leave the breast and legs whole. Stuff with your favorite dressing, chicken or turkey. Wrap a bacon strip around bird. Wrap in aluminum foil. Bake at 350° for 1 hour.
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Combine all ingredients and beat until smooth. Spoon into prepared pans and bake for 25 to 28 minutes or until a toothpick inserted into center comes out clean. Remove from pans immediately and cool on rack.
In small cups, place 1 teaspoon of chocolate syrup. Whip cream, 1/2 teaspoon cinnamon, nutmeg and sugar. Stir remaining cinnamon into strongly brewed coffee. Pour coffee into cups. Top with flavored whipped cream. Enjoy!
Beat cream cheese until smooth. Mix ingredients into cheese mixture. Add chopped, dried beef. Chill in ball shape wrapped in Saran. When chilled well, roll in snipped parsley and garnish with a maraschino cherry.
Melt butter with marshmallows. Pour over mixture. Mix well and shape into loaf. Refrigerate.
In a 3-quart saucepan, stir both soups and corn. Gradually stir in milk and water. Add turkey. Over medium heat, heat to simmering, stirring occasionally. Cook 10 minutes. Garnish with tomatoes. Makes 6 cups or 6 servings.
Shake ingredients in tightly covered jar. Refrigerate for 2 hours. Shake before serving.
Prepare cake mix according to package directions. Split cake horizontally into 4 equal layers and place bottom cake layer on a serving plate. Set aside. Slice ice cream into thirds according to flavors. Spread top of bottom cake layer with chocolate ice cream; top with a layer of cake; spread with vanilla ice cream; layer of cake; spread with strawberry ice cream and finish with the last layer of cake. Cover and freeze 1 hour. Prepare both envelopes of whipped topping, spread over frozen cake top and sides. Return to freezer until firm. Let stand at room temperature 10 minutes before serving.
In a heavy kettle, heat the oil over moderately high heat until it is hot, but not smoking and in it, saute the eggplant, stirring, until it is golden. Reduce the heat to moderately low. Add the onions and the bell peppers and cook the mixture, stirring, until the onions are softened. Stir in the tomatoes, the garlic, the basil, the oregano, the thyme and salt and pepper to taste and cook the mixture over low heat, stirring occasionally, for 20 to 25 minutes or until done. Ratatouille may be served hot or at room temperature over your favorite pasta.
Microwave cheese and salsa or tomatoes and green chillies in 1 1/2-quart bowl on High 5 minutes or until cheese is melted. Stir after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or broiled green, red or yellow pepper wedges. Makes 3 cups.
Make in a glass bowl. Crumble angel food cake into small pieces. Combine cream cheese, Cool Whip and milk. Mix together until smooth. Alternate in layers: cake, strawberries and mixture. End with mixture on top. May add nuts to top. Let set in refrigerator until chilled.
Brown and drain ground beef. Add remaining ingredients, except noodles and cheese. Simmer. Cook noodles according to package directions and drain.
Cream butter and sugar. Add eggs, flour and soda. Beat and add bananas and nuts. Bake in slow oven either in loaf pan or muffin pan. This makes 12 large muffins.
In bowl, whisk together vinegar, oregano, basil, garlic, salt and pepper to taste. Add the oil in a stream, whisking, and whisk the marinade well. In a large resealable plastic bag, combine vegetables with marinade. Seal the bag, pressing out excess air. Let marinate overnight in refrigerator, turning the bag several times. Serve on a bed of torn lettuce. Serves 6 to 8.
Debone the breast meat from 1 turkey. Slice diagonally in 3/4-inch slices. Mix olive oil, orange juice and garlic. Pour marinade over turkey. Marinate for 4 to 6 hours, turning meat several times. Grill over charcoal fire for approximately 20 minutes or until cooked through.	Baste several times with remaining marinade. Serve with plain or heated salsa.
Place all ingredients together in a large bowl and beat until smooth. Preheat oven to 325°. Pour cake mixture in 3 greased cake pans. Bake 20 minutes or until done. Cool 10 minutes in pans on a rack. Remove cake layers and cool completely before icing.
Prepare noodles; drain. Cook onions gently in margarine. Stir in flour, salt and garlic powder. Add milk. Cook, stirring, until thick. Stir in Worcestershire sauce and cottage cheese. Fold in salmon and noodles. Put in 2-quart casserole. Mix 2 tablespoons margarine, melted, with bread crumbs; sprinkle over casserole. Bake at 350° for 35 minutes.
Mix all ingredients together with margarine in skillet. Bake at 350°. Cooking times vary with dish used (glass baking dish or cast-iron skillet); cook approximately 35 to 40 minutes. Should be golden color on top.
Simmer chicken until tender in well seasoned water. Remove chicken and broth; measure 1 quart back into pan. Bone and dice chicken and set aside. Into broth, put celery, green pepper, onions, garlic and mushrooms. Let cook a few minutes, then add spaghetti and cook until done. Add tomatoes, olives, soup, salt, pepper and paprika. Add Worcestershire sauce and cheese to boned chicken, then add to spaghetti mixture.
In saucepan blend sugar, cornstarch and salt; add milk. Blend thoroughly. Add well-beaten egg. Cook and stir over medium heat until thickened. Remove from heat and stir in vanilla. In a shallow bowl or dish, layer wafers and bananas. Pour pudding over while still warm. Top with more wafers. Serves 6.
Microwave margarine, mushrooms and onion for 2 minutes. Place 1/2 cheese in 9 x 13-inch baking dish. Top with mushroom-onion mixture; add ham and remaining cheese. Mix eggs, milk, flour and seasonings. (May have to use mixer to mix in flour.) Pour egg mixture over ingredients in dish. Bake for 45 minutes at 350°. Makes 10 servings.
Brown beef; add rest of ingredients (except biscuits) to mixture of beef and mix well. Put biscuits in a muffin pan and shape into a cup. Put beef filling in cup, then Cheddar cheese, beef filling and top with Cheddar cheese. Preheat oven to 375° and bake for 10 to 15 minutes.
Combine sugar, cornstarch and salt. Blend in milk and egg yolks (slightly beaten). Cook until thick and smooth (about 7 minutes), stirring constantly. Remove from heat and add oleo and coconut, blending well. Pour into baked 9-inch pie shell. Cover with meringue, sprinkle with coconut. Bake at 425° until brown.
Add ingredients together. Batter will be sticky. Transfer to lightly floured work surface. Use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter. Bake for 18 to 20 minutes until brown.
Preheat oven to 325°. Oil a shallow baking pan with a little olive oil or pan spray. Heat the olive oil in a frying pan over moderate heat. Add onion; saute until golden (about 10 minutes). Combine the onion, ground beef, soy sauce and sage. Divide the mixture into 8 portions. Take a cube of cheese; cover with one portion of the mixture to form meatball. Repeat with rest of cheese. Place in baking pan; bake for 30 minutes.
Fry 3 tbsp. of uncooked rice until brown. Add peppers and onions and saute. Add rest of uncooked rice, salt and pepper, and tomatoes. Add a little water if its too dry. Cover and simmer 1/2 hour.
Melt butter in microwave. Add seasonings and mix well. Pour over cereal, chips and nuts in large oven pan. Mix thoroughly. Bake at 350° for about 1 hour, stirring once every 15 minutes. Drain on paper towels.
Brown ground turkey in a large skillet. Mix in salsa and beans. Simmer. Heat oven to 350°. Roll out pizza crust in rectangle. Put half the cheese in middle of crust. Put meat mixture over cheese. Put the rest of cheese on top. Brush milk on outside edges of crust and fold over together. Sprinkle corn meal on top. Bake for 25 minutes.
Cream together the butter, sugar and brown sugar. Add eggs and vanilla. Mix all other ingredients with the first mixture. Make golf ball size dough. Place 2 inches apart on cookie sheet and bake at 375°. Makes 112 cookies.
Preheat oven to 325° and set a rack in the middle level. Butter and flour Bundt pan. Beat butter with sugar and vanilla until light, about 4 minutes. Add eggs, one at a time, beating smooth between each addition. Combine flour with baking soda and salt and stir well to mix. Combine pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well. Add the flour mixture alternately with the sour cream, beginning and ending with flour. Stir in pecans and coconut. Pour batter into prepared pan and smooth top of batter. Bake about 45 to 50 minutes or until done. Cool; wrap well. Cake keeps well at room temperature 4 or 5 days.
Cook meat until done. Then add potatoes and onions and cook until tender. Then add Bunker Hill beef and other vegetables. Cook until done. (Soup like Sue Jones and Emma Jackson used to make.)
Melt margarine or butter over low heat. Remove from stove and add the cocoa, flour, sugar, baking powder and vanilla. Mix in eggs, beating one at a time. Add nuts. Pour into a 9 x 13 baking pan. Bake at 350° for 30 minutes. Cool, then frost.
Use a 9 x 13-inch square pan or any size will do. Dissolve Jell-O in hot water. Add remaining ingredients and refrigerate.
Stir all ingredients together and put in refrigerator overnight. (Be sure fruit is well drained.)
Pour sugar over apples and let stand about 30 minutes. Beat eggs. Add to sugar and apples. Add oil and beat well. Add dry ingredients and mix well. Add vanilla and nuts. Pour into greased and floured tube pan. Bake at 325° for 45 to 60 minutes, until pick inserted in center comes out clean.
Brown ground chuck and drain. Brown onion and bell pepper in tablespoon of oil and drain. Mix all ingredients and simmer for 1 hour. No heart burn recipe!
Split hot dogs in half; insert slice of cheese and 1/2 to 1 teaspoon chopped onion. Wrap a slice of bacon around hot dog and fasten with toothpick. Broil until bacon is crisp and brown. Broil 4 inches from heat.
Brown chops in frying pan; spoon sauerkraut over chops. Top with brown sugar. Place apples on top. Cover and simmer for 1 hour.
Drain cherries, reserving syrup. Combine cherry syrup and lemon juice. Add water to make 1 3/4 cups. Heat. Pour over gelatin, stirring to dissolve. Chill until partially set. Add cherries, grapes, nuts and olives. Shape cream cheese in ball of marble size. Add to gelatin mixture. Spoon into individual molds. Chill until set. Unmold on salad greens and serve with mayonnaise. Makes 6 to 8 servings.
Sift together flour, baking powder and salt. Mix corn and egg; add to dry ingredients, stirring lightly. Heat small amount of oil in skillet. Drop batter by tablespoons into skillet. Fry about 2 minutes on each side until golden brown. Makes 16 fritters.
Cut roast meat into small pieces and brown in a little oil. Add a little paprika to the meat while cooking. Add the meat to potatoes, celery and carrots. Add flour to the oil that the meat was in and add to stew. Cook until tender.
Spray with cooking spray 8 sections of cupcake of muffin pan. Beat eggs with 1/4 cup milk only until blended. In separate bowl beat 1 cup flour with 3/4 cup milk only. Beat together to blend. Pour into pans. Bake at 425° for 15 minutes, then 350° for 15 minutes or until brown. Serve with roast beef and gravy.
Mix sugar, salt, shortening and beat until like a cake. Dissolve yeast in 3/4 cup warm water. Add yeast and 2 cups water, then the flour. Let rise; shape rolls and bake. Can be refrigerated.
Wash and seed whole, ripe fruit. Remove blossom end and all imperfections. Put through food chopper (coarse blade). Barely cover with cold water and cook until tender. Measure and add equal amount of sugar. Cook until thick over low heat. Pour into sterilized jars and seal.
Heat oven to 350°. In large bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press firmly on bottom of ungreased 9 x 13 x 2-inch baking pan. Bake for 15 minutes.
Mix first 6 ingredients together gently and pour in the pie shell. Bake for 1 hour at 325°.
Melt butter in saucepan over low heat. Add marshmallows and stir until melted and mixture is smooth. Remove from heat. Immediately add cereal. Mix until well coated. Press into a greased 13-inch x 9-inch baking pan. Cool and cut into squares.
Arrange slices of angel food cake in a dish; prepare jello according to package directions and pour over angel food cake. Chill until firm. Add fruit cocktail. Prepare pudding according to package directions. Pour over fruit cocktail. Cover with whipped topping. Chill until served.
Mix first 5 ingredients together, then blend in remaining ingredients. Spoon batter into muffin cups. Bake in 350° oven for approximately 35 minutes or until toothpick comes out clean.
Layer in order in a casserole dish. Bake at 350° for 1 hour.
Brown meat until no longer pink; drain. Combine meat with tomatoes, tomato paste, oregano and garlic in a saucepan. Cook 45 minutes on medium heat. Cook macaroni as directed. Combine macaroni and meat sauce. Add Cheez Whiz. Mix together with a fork to distribute cheese. Pour into a baking pan (9 x 13 x 2 1/2-inches). Add a single layer of cheese slices to completely cover. Bake at 375° for 1/2 hour or until heated through and cheese has melted.
Boil, peel and slice potatoes; slice hard-boiled eggs and put in with potatoes. Mix onions with potatoes. In small bowl, mix salad dressing, mustard, salt and pepper together. Pour over potatoes and mix well. Refrigerate prior to serving. Enjoy.
Press crescent rolls together and roll into a circle twice the size of the Gouda. Make sure to seal dough thoroughly to prevent cheese leakage. Bake at 375° for 20 minutes or bake until golden brown. Remove and let cool a bit before serving. Cheese will be soft and warm inside the dough.
Mix. Use with seafood, lamb, pork, veal, green beans, pasta. chicken kiev.
Cover tightly. Bake 4 hours at 250°. You don't have to open to see if it is okay.
Line bottom of 9 x 13-inch pan with blueberries. Mix sugar and flour and mix with berries. Put pineapple and juice evenly over blueberry mixture. Sift cake mix evenly over it. Take margarine and slice thin slices over the dry mix. Try to cover it as much as possible. You may add chopped pecans as a topping. Bake at 325° until crust is slightly brown. If I have plenty of time, I like to bake very slowly (about 275°) and find that the mixture thickens better. It may take 1 hour or so, but the top is still crunchy and the inside is a nice consistency, just right to eat with a scoop of vanilla ice cream. You may add most any kind of fruit (not just blueberries).
Drain vegetables and place in container. Combine remaining ingredients and shake. Pour over vegetables and let stand overnight.
Cut squash in half lengthwise and remove seeds. Place squash halves, cut side down in a shallow baking dish. Bake at 350° for 40 to 45 minutes. Stir together apple, celery, walnuts, sugar and cinnamon. Turn squash halves cut side up. Sprinkle with salt. Spoon apple mixture into halves. Bake covered about 25 minutes more.
Spread crescent rolls onto an ungreased 11 x 17-inch cookie sheet. Press to seal perforations. Bake until golden brown; cool.
Chop broccoli into bite size pieces, using only flowerettes. Mix broccoli, onion, bacon & cheese, tossing to mix well. In separate container, mix mayonnaise, sugar & red cider vinegar together. Just before serving pour over broccoli & mix well.
Combine 3 tablespoons corn starch with 1 cup plus 2 tablespoons sugar. Add 4 tablespoon lemon juice, 1 tablespoon butter and three egg yolks. Beat well. Add 1 1/2 cups boiling water very slowly. Cook until thick. Cool.
Dissolve yeast in warm water. Mix dry ingredients, oil, butter and milk, then add yeast mixture. Refrigerate and use as needed. Bake at 425°.
Combine sour cream, mayonnaise, lemon juice and curry powder in a large bowl. Mix well. Add remaining ingredients. Mix well. Chill and serve on sourdough bread, rye bread, in pita pockets or alone as a salad.