HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop tomatoes and potatoes into small cubes. Toss all ingredients together. Serve on lettuce leaves with saltine crackers. Important to remember to tear leaves off, do not cut leaves. If you cut leaves, they will begin to turn brown and make dish look bad. Great for dinners or for losing weight.
Let it come to a boil; take off stove and add 1/4 cup milk. Let come to a boil again; take off stove and let cool. Add about 2 cups powdered sugar or put enough to spread good over the cake. Icing for 1 cake.
Combine all ingredients. Mix in blender or mixer at high speed until thick. Let stand 24 hours in refrigerator.
Mix the first 3 ingredients. Marinate with poppy seed or Parmesan peppercorn salad dressing. Great alternative to tossed salad.
Mix and press graham crackers, oleo and sugar. Mix Jell-O and water. Set aside to cool. Whip milk; whip the cream cheese and sugar. Pour Jell-O into cream cheese mixture. Whip. Add whipped milk until well blended. Pour over graham cracker crumbs. Sprinkle top with graham cracker crumbs. Refrigerate.
Cook sausage according to package directions in a large skillet; drain well. Return sausage to skillet and add apples and remaining ingredients. Cook over medium heat, stirring often, about 5 minutes, or until liquid is absorbed. Serve immediately. Yields 8 servings.
Melt butter and peanut butter. Add Rice Krispies and sugar. Roll into balls and chill 3 to 4 hours. Dip balls in melted chocolate and wax. Place on waxed paper to cool.
Stir milk and salad oil into egg. Sift together and add dry ingredients. Stir just until flour is moistened. Fold in blueberries. Batter should be lumpy. Fill greased muffin pans 2/3 full. Bake 20 to 25 minutes at 400°.
Bring to a boil over medium heat the sugar, cornstarch and water, stirring constantly. Boil until clear. Remove from heat. Slowly add Jell-O to hot mixture and stir until well blended. Set aside to cool.
Makes 16 servings. Prep: 10 minutes. Bake at 350° for 70 to 80 minutes.
Bring water to boil. Pour over ingredients. Steep for 5 to 10 minutes.
Mix cake mix, sour cream, pudding mix, oil, water and eggs on low speed for two minutes or until well blended. Stir in chocolate chips. Bake in greased and floured bundt pan at 350 degrees for 1 hour. Leave in pan 15-20 minutes before turning out on cake plate.
Mix all ingredients. Dough should be stiff, not too moist. Bake at 350° for about 1 hour in cast-iron skillet or glass pie plate or 8-inch cake pan. All pans should be greased. Do not underbake. Cool before cutting.
Wash roast and place in a slow electric cooker. Pour the package of onion soup over roast, then pour water over both ingredients. Cook on low for 6 to 8 hours or on high 3 to 5 hours. Cut and serve with meat and onion juices.
Cream butter and egg yolks together. Add sugar and cream well. Add flour alternately with sour cream. Whip egg whites until stiff and fold into batter. Add vanilla and baking powder. Pour into greased tube pan. Bake in 300° oven for 1 1/2 hours.
Break chicken	up; mix in soup and Veg-All.	Pour in deep dish pie shell; top with other pie shell. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
In a mixer bowl, beat sugar and shortening until well combined. Beat in 1 egg until fluffy. Combine next 5 ingredients and add to creamed mixture on low speed. Beat in apple juice. By hand, stir in apple, nuts and raisins. Drop dough by rounded teaspoon onto a greased cookie sheet. Bake at 400° for 7 to 8 minutes.
In a medium-size saucepan, add milk, sugar, flour and egg yolks. Beat until smooth. Place over medium-high heat. Keep stirring until it boils. Turn down heat to medium. Keep stirring until it thickens. Remove from heat. Add vanilla and butter. Stir until smooth. Pour into precooked pie crust. Let cool for 2 hours before cutting. You can use the egg whites to make a meringue top.
Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. In large size mixing bowl, combine oil and sugar and mix well. Add 1/2 flour mixture and blend. Add remaining flour mixture, alternating with eggs, one at a time, mixing well after each addition. Add carrots and pecans. Mix well. Pour into lightly oiled 10-inch tube pan. Bake in slow oven (about 325°) for 1 hour and 10 minutes or until cake tests done. Frost with Orange Glaze.
In 2-quart casserole that can be used on top of stove put the tomatoes, kidney beans and chili seasoning. Warm and mix. Boil rice according to package directions. Add to tomato bean mixture. Serve with sliced scallions. Serves 6 to 8. Better the second day. Can be frozen.
Combine all ingredients and cook until cabbage is tender. Taste and adjust seasoning, if needed.
Mix all ingredients except chip well with mixer, adding eggs one at a time. Add chips. Flour into greased and butter Bundt pan. Bake at 350° for 45 minutes to 1 hour.
Mix well cushaw, sugar, butter, flour and eggs in mixing bowl. Blend in baking powder, cinnamon and vanilla. Hand beat for five minutes. Pour into two 9-inch unbaked pie shells. Scatter nuts on top, if desired. Bake at 350° for 1 hour or until brown.
Mix all ingredients. Pour into casserole dish. Top with mixture of 2 cups of crushed cornflakes and 1 stick margarine. Bake at 350° for 20 minutes, covered, then 20 minutes, uncovered.
Mix cream cheese, sour cream, and taco seasoning. Spread in a medium serving platter. Sprinkle olives, shrimp, and rotel on evenly. Top with lettuce and cheddar. Pour taco sauce over this. Serve with corn chips.
Sift together dry ingredients and set aside. Cream Crisco, peanut butter and sugar until smooth. Add dry ingredients. Mix well.
In a Pyrex measure cup (4 cup size): Microwave on High sugar and corn syrup for 4 minutes. Stir in peanuts and microwave 3 to 5 minutes on High until light brown. Watch carefully. Add butter and vanilla. Stir. Microwave 1 to 2 minutes on High. Add baking soda and stir gently. Pour onto buttered cookie sheet and cool 1/2 to 1 hour. Enjoy!
Mix all ingredients together and bake at 350° for about 30 to 40 minutes. Do not overcook.
Mix oleo, brown and white sugar together. Mix flour, soda and chips with other mixture. Drop onto ungreased cookie sheet. Bake at 350° for about 10 minutes.
Cook spinach as directed on package; drain well. Combine with melted or softened cream cheese and butter (melted). Line a 2-quart casserole with artichoke hearts, cut in half. Pour cheese and butter mixture into spinach and stir. Sprinkle with lemon juice.
Preheat oven to 375°. In a small frying pan melt butter and add the flour and the milk slowly, stirring constantly until thick. Place 3 asparagus on each slice of ham and roll up. Place seam-side down in a Pyrex casserole dish. Cover with cream sauce and top with cheese. Bake for 15 minutes.
Combine all ingredients except shrimp. Mix well. Let stand 30 minutes before adding shrimp. Marinate shrimp for 30 minutes. Skewer shrimp, piercing at head and tail. Grill 2 to 3 minutes per side over red hot to medium hot fire. Baste once after first turn.
Mix dry ingredients in a large bowl. Make a "well" and add eggs, oil and berries. Mix until just blended. Pam 2 loaf pans. Bake in two 9 x 5-inch pans for 1 hour at 350°.
Bring chocolate, sugar and water to a rapid boil for 2 minutes. Add sweetened condensed milk. Boil on low heat until thickened, about 10 minutes. May be stored in refrigerator for 10 to 14 days. Can be heated in microwave as needed.
Put soy sauce, honey, sugar, water, wine, pepper, ginger and garlic in a large saucepan. Bring to a boil and stir for a few seconds. Lower heat to medium and add chicken (washed and dried). Cook chicken with pan, covered until liquid mixture is almost evaporated. Remove chicken and pour remaining liquid over chicken.
Melt caramels, sweetened condensed milk and butter in double boiler or microwave. Dip marshmallows in mixture. Roll in Rice Krispies and place on wax paper.
Line pan with sliced peaches. Make batter of oleo, milk, baking powder, vanilla, 1/2 cup sugar, flour and salt. Pour batter over peaches and spread. Mix 1 cup sugar with water and pour over batter. Bake at 350° for 1 hour. If I use frozen peaches, I cut the sugar in the syrup to 1/2 cup.
Blend ingredients well with mixer. Grease 2 round pans. Bake in a 350° oven for 20 minutes. Let cake cool.
Cook onion in butter until soft and yellow. Add remaining ingredients. Heat mix (do not boil). Can be used for ham, pork or chicken.
UTENSILS: You will need a blender (you'll need help from an adult), serving glass and measuring cups and spoons.
Mix egg, water, salt, sesame seed and flour. Dip chicken into batter. Drain. Pour corn oil into heavy skillet or deep fryer; heat to medium heat (375°). Carefully add chicken one layer at a time. Fry 3 to 5 minutes or until golden brown; drain. Serves 6.
Beat the egg whites and sugar together until peaks form. Fold in nuts. Melt the butter on cookie sheet with sides or a jelly roll pan. Pour nut mixture on pan and roast in a 350° to 375° oven for 45 minutes. Cool. Serve at any party.
Preheat oven to 350°. Have ready an ungreased tube pan. Sift and measure flour and first amount of sugar together. Measure egg whites, cream of tartar and salt into a large mixing bowl. Beat until foamy; gradually add second amount of sugar, a small amount at a time. Continue beating until meringue holds stiff peaks. Fold in flavoring; sprinkle sugar and flour mixture over meringue. Fold in gently, just until flour disappears. Push batter into tube pan. Cut gently through batter with spatula. Bake 30 to 35 minutes. Remove from oven. Invert on a large heavy bottle and let stand for 1 hour. Turn right side up. Slide knife gently around sides of pan and turn out onto serving plate.
Thaw pie shell. Bake at 425° until light brown. Cool, reduce temperature to 350°. Sprinkle cheese, bacon and onion into pie shell. Beat eggs, milk and salt until well blended. Pour over cheese, bacon and onion mixture. Bake 30 to 35 minutes, until knife comes out clean. Let stand 5 minutes before cutting.
Combine okra and tomatoes. Simmer for 5 to 7 minutes. Add butter, salt and pepper. Serves 6 to 8. Serve hot.
Beat cream cheese, add lemonade and milk. Fold in 3/4 of the blueberry pie filling. Fold in 3/4 of the Cool Whip. Pour into pie shells. Chill. Using 1/2 of the remaining Cool Whip, make a mound in center of pie. Spoon on 1/2 of remaining pie fill. Repeat on second pie. Chill.
Slice or quarter apple and place in saucepan. Add cinnamon sticks and cover with water. Bring to a boil. Lower heat to a simmer. Let this simmer all day if you wish, making sure you add water when it boils down.
Combine dressing mix with melted margarine. Place half of this mixture in bottom of casserole dish. Place large cut pieces of chicken over the dressing mix. Cover with the chicken soup. Put remainder of dressing mix over chicken. Pour 2 1/2 cups of chicken broth over top. Bake at 350° for 15 to 20 minutes.
Melt butter. Add brown and white sugars; mix well. Then add vanilla, peanut butter and beaten eggs. Beat together.
Drain fruit well. Put in casserole (flat). Bake 1 hour in a 325° oven. Serves 8 to 10.
Melt chips together in microwave. Add noodles and peanuts to mixture. Stir together with spoon. Drop onto waxed paper with a teaspoon. Candy will harden upon standing (hardens faster in cool temperature). Makes 3 dozen candies.
Form thawed dough into a ball. Press dough into a 12-inch circle. Place on a greased pizza pan. Brush with 1 tablespoon olive oil. Bake, uncovered, at 400° for 10 minutes until lightly browned. In a small cup, combine 2 tablespoons olive oil, sage, rosemary and garlic powder. Brush with 1/2 sage mixture over entire crust. Top with remaining ingredients and drizzle with remaining sage mixture. Bake at 400° for 10 minutes.
Mix together egg yolks, lemon rind and juice; set aside. Mix sugar, cornstarch and salt in saucepan. Gradually stir in boiling water and cook, stirring constantly, until clear and thickened (2 to 3 minutes). Carefully stir in egg-lemon mixture; cook, stirring for 2 minutes. Remove from heat; stir in butter. Cool 5 minutes. Pour into baked pie shell.
In a mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15 inch baking pan. Bake for 30 minutes in a preheated 350 degrees oven. Cool.
Cream sugar and margarine together. Add eggs, one at a time, and add half of flour. Beat. Add remaining flour. Add vanilla and lemon flavoring. Bake in a tube pan that has been greased and floured at 310° to 325° for 1 hour and 10 minutes. (This recipe has no liquid in it.)
Cook spaghetti; drain. Pour oil over spaghetti and toss. In large casserole, mix the soups, milk and Cheddar. Stir in meats and spaghetti. Sprinkle Parmesan cheese over top of casserole. Bake in oven at 375° for 30 minutes. Can be prepared ahead of time. Bake 10 minutes longer. Serves 6 to 8 people.
Beat together with fork egg, oregano and Parmesan cheese. Brush over dough (reserve some egg mixture for later). Layer pepperoni and cheeses over dough. (Roll 12 x 15-inch rectangle.) Roll as for jelly roll, folding in ends and pulling toward you as you roll. This will keep the pepperoni and cheeses from slipping as you roll. Put on lightly greased baking sheet. Brush on remaining egg mixture. Bake at 375° until brown.
Blend the cream cheese, Ricotta and sugar. Add each of the remaining ingredients one at a time to cream cheese mixture. Mix all until blended. Pour into a greased 9-inch spring-form pan and bake at 325° for 1 hour. Turn off oven and leave cake in for another hour. Do not open the oven door during this time! Enjoy!
Brown beef and drain. Mix together beef, onion, soup, water and beans; pour into baking dish. Mix muffin mix as directed on box; pour over meat mixture. Bake at 350° until cornbread is done.
Boil crushed pineapple and sugar for 3 minutes. Add Jell-O and cream cheese (cubed and softened) and stir well. Leave in bowl and put in fridge to chill for about 20 minutes. Fold in pecans, apple and 6 ounces Cool Whip. Spread in serving dish and return to fridge until firm. Top with remaining 6 ounces Cool Whip.
Layer ingredients as listed in preceding order. Cover with 1 pint Hellmann's mayonnaise and seal to edges. Sprinkle 1 cup grated Parmesan cheese over top. Cover and refrigerate overnight.
Cook sausage; drain. Combine eggs, milk, bread, cheese, mustard and salt and add to sausage. Cover and refrigerate overnight. Bake at 350° for 45 minutes or until set in center. Makes 4 to 6 servings. Nice made in round dish and cut like pie.
Combine liquids, sugar, salt and pepper; bring to a boil. Place cooked and peeled beets into jars. Add cinnamon stick and pour boiling liquid over beets. Seal. This makes about 1 quart beets.
Into buttered baking dish, put thick layers of sliced fruit. Sprinkle each layer with sugar and cinnamon. Dot with butter. Mix 1 cup sugar, salt, flour and baking powder. Add egg. Mix until crumbly. Pour over fruit. Bake at 350° until brown. Yield: 4 to 6 servings.
You will need a nonstick pan, 11 x 12-inch, etc., and ovenproof pans with lids.
Combine all ingredients except cheese in a baking dish. Sprinkle with grated cheese. Bake one hour at 300°.
Preheat oven to 350°. Drain pineapple, reserving juice. Blend cream cheese with sugar, eggs and 1/2 tsp. vanilla. Stir in 1/2 c. pineapple. Pour into crust. Bake 25 minutes or until center is set; cool. Combine reserved juice with cornstarch. Cook 3 or 4 minutes or until thickened and translucent. Stir in remaining pineapple. Spread to outer edges of pie. Chill.
Toss cheese and flour in bowl. Add spinach, milk, eggs and mushrooms. Mix thoroughly. Pour into crust and bake 1 hour in preheated 350° oven. Let stand 10 minutes before cutting.
Cook bacon in large heavy pan until brown and crisp. Add margarine and chopped onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes. Add cayenne and m.s.g.; mix well. Add chopped cabbage and mix well. Mixture will seem dry. Cook slowly over medium heat, about 30 minutes, or until cabbage is tender. Do not overcook.
Use large pot. Fry bacon well done. Take bacon out to use later. Chop onions up really fine. Place onions in bacon grease and cook for a few minutes. Pour can of pork and beans in pot. Add brown sugar, Worcestershire sauce, mustard and catsup. Cook on medium heat for 20 minutes. Break bacon in very small pieces and add to pot. Add extra brown sugar, if needed.
Mix sour cream and miniature marshmallows. Fold in oranges and coconut. Easy to fix and ready to serve!
Cook ground beef, onion and garlic in a large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce and chili powder. Spoon meat mixture into a lightly greased 13 x 9 baking dish. Top with cheese. Spoon beans over cheese. Prepare cornbread mix according to package directions and pour over beans. Bake at 400° for 25 minutes or until cornbread is golden.
Fry sausage (or other meat) and drain. If using ham, chop. Beat eggs and milk together. Add sausage, bread cubes and cheese. Stir in dry mustard and salt and pepper to taste. Pour into 13 x 9 inch pan. Bake at 375° for 40 minutes. Can be mixed at night and baked next morning.
Mix well and roll into a ball. Roll in remaining 1 ounce chopped dried beef.
Cook squash and onion together until done. Mix milk and egg together and add to squash. Add remaining ingredients and pour into casserole dish. Top with cheese. Bake at 350° until bubbly and brown.
Mix all spices together in a large bowl. Grind meat and spread out on table. Sprinkle spices over meat evenly until all is used. Then mix together with hands, mixing well. Grind it again. Stuff into muslin bags. Let hang where cool or put in the refrigerator for 24 hours. Bake at 200° for 3 hours.
Brown beef, drain. Add tomato sauce and seasonings. Mix well. Combine onion, cream cheese and sour cream in bowl. Mix well. Layer noodles, beef mixture and sour cream mixture alternately in a lightly greased 9 x 13-inch baking dish. Top with cheese. Bake at 350° for 20 minutes.
Toast bread and cut into cubes. Scatter over bottom of buttered 9 x 13-inch baking dish. Cube cheese and scatter cubes over toast. Scatter ham cubes over toast and cheese. Combine eggs, milk, salt and mustard. Pour egg mixture over ham and cheese. Cover tightly with plastic wrap and refrigerate overnight. In the morning, preheat oven to 325°; uncover baking dish and bake for 1 hour. Let stand a few minutes before cutting to serve. Makes 8 servings.
Mix all ingredients together and place in a greased casserole dish. Note: A 1 1/2-inch deep large size dish is best. Top with your favorite cracker or crumb topping. A thin layer is best (I like to use finely crumbled Ritz or cheese crackers.) Bake at 350° until lightly browned and bubbly, approximately 30 minutes.
Mix together all ingredients except 1/4 cup barbecue sauce. Shape into loaf in 12 x 8-inch baking dish. Microwave on High 12 to 14 minutes or until center is no longer pink, turning dish after 6 minutes. Top with remaining barbecue sauce; let stand 5 minutes.
Let dough raise in pan until ready for baking. Break off handfuls of dough; stretch dough as far as possible. Fry in Crisco until light or golden brown. Serve with butter and jelly. Delicious with any meal.
Mix all ingredients together (except pecans), mixing very well. Form into ball and roll in pecans. Chill and serve with crackers.
Mix cornstarch, 2/3 cup sugar and salt; gradually add milk. Cook in double boiler until thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks, then stir into remaining hot mixture. Cook 5 minutes. Remove from heat; add butter and vanilla. Cool. Place alternately a layer of vanilla wafers, sliced bananas and pudding in baking dish. Spread with meringue made by beating egg whites until foamy, then add remaining sugar gradually, beating until stiff. Spread over pudding. Bake in 450° oven until browned, about 5 minutes. Yields 6 to 8 servings.
Combine all the ingredients in a jar and shake well. Chill. Pour over chopped lettuce or lettuce wedges and sprinkle with chopped, hard-cooked eggs.
Cream together butter, white and brown sugar. Add vanilla and eggs. Add peanut butter, baking powder, soda, salt and flour. After mixed, remove wrappers from Snickers candy. Roll mixture around Snickers candies. Place on cookie sheet and bake at 350° for 12 to 15 minutes.
Combine mayonnaise, sour cream, lemon juice, salt and hot pepper sauce in a large bowl. Add avocados, tomatoes, onion, eggs and parsley. Toss lightly until well combined. Cover; refrigerate. Serve on spinach leaves.
Saute beef and onions. Place all ingredients together in large casserole. Bake at 350° for 45 minutes.
Boil noodles; drain. Mix noodles, eggs, onion, carrots and pickles. Set aside. Mix together Miracle Whip, sour cream and milk. Add dry mustard, dill weed, garlic salt, cayenne pepper, pepper and paprika to dressing. Taste dressing. Can add more spices to suit taste. Pour dressing over noodle mixture and mix well. Refrigerate.
Mix together and pour in 1 1/2-quart casserole dish. Bake at 325° for 45 to 55 minutes.
Combine celery, cheese, onion, frozen vegetables, mayonnaise and salt. Stir together and place in casserole dish. Crush crackers and sprinkle over top of casserole. Melt butter and drizzle over crackers. Bake, uncovered, in 350° oven for 20 to 25 minutes.
Cream the butter, sugar and extracts together. Add eggs one at a time. Add the flour and mix until smooth. Spread 3/4 of the batter over a small cookie sheet. Spread the cherry pie filling over the batter and spoon the rest of the batter over the top. Bake at 350° for 35 minutes.
Combine first 4 ingredients for crust and press on bottom of 9-inch spring-form pan. Heat oven to 300°.
Cook sugar and syrup over low heat until dissolved. Add peanut butter; remove from heat. Add remaining ingredients. Mix well. Press into 9 x 13-inch pan. Top with melted chips.
Heat a large pot over moderate-high heat until hot. Add oil and heat until hot. Add onions and cook over low to moderate heat, stirring frequently until they start to brown, about 5 minutes. Add sweet potatoes, apples, broth, 1 cup apple juice, thyme, basil, salt and pepper. Cover and simmer 25 minutes or until potatoes are soft. Remove from heat and let stand until cool enough to handle. Puree in food processor or blender to a coarse texture. Return soup to pot, add remaining 3/4 cup apple juice and heat thoroughly. For a thinner soup, add more juice.
Bring to a boil bouillon cubes, water, celery, carrots, potatoes and onion. Boil for 20 minutes. Add frozen vegetables. Cook until tender. Add soup and cheese. Serves 8 to 10.
Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels. In large bowl, toss stuffing with 1 c. water. In large skillet, melt butter over medium heat. Add onions, spinach, ham, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well. Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over opening and close with metal skewers. Tuck wings under chicken and place on roasting rack. Roast chicken until thickest part of thigh reaches 180 degrees, and chicken is golden, about 1 hour and 45 minutes.
Combine the first 6 ingredients; bring to boil and let cool while mixing salad. Mix remaining ingredients. When dressing has cooled, pour over salad. Mix well; cover and refrigerate. Will keep several days.
Combine all ingredients (except tortillas) and heat in large skillet. Place 1 tablespoon of chicken mixture in each tortilla. Roll tortilla and	place in a baking dish. Pour remaining mixture over tortillas. Sprinkle shredded Monterey Jack cheese generously over tortillas. Bake at 350° until cheese is melted.
Mix broccoli, raisins and sunflower seeds. Add the mayonnaise, sugar and vinegar 1 hour before serving.
Combine all except the almonds and potato chips. Put in well-greased baking dish. Top with almonds and potato chips. Pour 1/2 cup melted butter on top. Bake at 350° for 1 hour.