HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cheeses, onion, mushrooms and salmon. Spoon into shell. Arrange tomato wedges over filling. Sprinkle with herbs, green onions, salt and pepper. Bake at 325° for 20 minutes. Let cool 15 minutes before serving.
Put all ingredients into mixing bowl (except eggs). Beat until creamy, then add eggs, one at a time, beating after each one. Divide batter into two cake pans. Bake in 350° oven for 30 to 35 minutes. Cool.
Place chicken in baking pan. Mix apricots and mustard. Spoon over chicken. Bake covered for 40 minutes at 350°. Baste and bake 10 more minutes, uncovered. Yields 2 servings (easily doubled or tripled). Never make just 2 servings of this, you'll want leftovers. Has 200 calories, 4 g fat.
Mix rice, chicken broth and onion soup mix in baking dish. Arrange chicken on top of mixture. Put dabs of margarine on top. Bake at 350° for approximately 1 hour.
Grease and flour a Bundt pan. Bake at 350° for 50 minutes. Glaze top of cake with white icing.
Dissolve jello and add sugar, stir till dissolved and add lemon and pineapple juice. Partially set. Combine all other ingredients and chill till set.
Combine first five ingredients together. Cover with a mixture of flour and buttermilk; spread to edges to cover top. Bake at 350° until crust browns.
Combine graham cracker crumbs and pecans. In separate bowl, beat egg whites until foamy. Add salt to whites, then add sugar gradually, beating until stiff peaks form. Fold in vanilla, then fold egg whites mixture into crumb mixture.
Mix yeast and sugar well. Stir in warm water (not too hot). Set aside until becomes spongy. In large bowl, beat the eggs. Add sugar and salt; beat well. Pour in milk and oleo; mix well. Add 3 cups flour and stir. Pour in yeast and 2 cups flour; beat well. Beat in flour to medium stiff dough. Turn onto floured surface; knead 3 minutes. Place in oiled bowl; turn to coat. Cover and let rise until doubled in volume.
Grind up the first 4 ingredients, then mix in sugar. Refrigerate for a day. Stir well before serving.
Buy avocados that are soft enough to mash, but not so soft that they have turned dark. Mash well with a fork. Add green chiles, removing the tiny seeds unless a hot, zesty flavor is desired. Mix in the lime juice and salt to taste. Amount will depend on the size of avocados. Add chopped ripe tomatoes, crumbled beans and chopped onion.
Grease	and flour 2 Pyrex round pie plates.	Preheat oven to 350°. Mix all ingredients together with mixer.	Pour into Pyrex dishes. Bake at 350° for approximately 40 minutes.
Empty cocoa mix into cup. Add coffee, stirring until mixed. Top with whipped topping and a sprinkle of cinnamon.
Separate eggs. Beat yolks thoroughly. Add cocoa; mix well. Add sugar; mix well. Put milk in saucepan. Add egg yolk mixture. Cook over medium heat, stirring constantly, until thick. Add vanilla and margarine. Pour into 2 deep pie crusts and bake 10 minutes at 350°. Beat egg whites with 1/4 cup sugar until stiff and put on pies. Cook until brown.
Grease 10-inch pie pan and sprinkle with nutmeg. Blend all ingredients in blender on high for 1 minute. Bake 45 minutes at 350°. Serve while warm.
Mix sweet potatoes, sugar, 1 stick oleo, eggs, and vanilla together and pour into an 8 x 8 baking dish Mix brown sugar, pecans flour, and 1/2 stick of oleo together and spread on top of potatoes. Bake 30 to 40 minutes at 350 degrees.
Reserve 2 tablespoons of drained pineapple syrup. Blend cream cheese, vanilla and syrup. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold in cream cheese mixture. Pour into crust; top with remaining fruit. Chill.
Trim ends from zucchini. Quarter lengthwise; cut crosswise into 1/2 inch thick slices. Heat oil in large skillet over medium-high heat. Add zucchini and garlic; saute until zucchini begins to brown. Add tomatoes and thyme; saute until tomatoes are warm, 2 to 4 minutes. Season to taste.
Cut bacon into 1-inch pieces. Cook in skillet until crisp. Add onion to bacon; cook until tender. Stir in remaining ingredients except wieners. Place wieners on top of beans. Heat 15 minutes. Makes 5 servings.
Trim fat from meat; cut meat into strips. Heat oil in a large skillet. Cook meat in oil, turning often until brown. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat, cover and simmer 12 to 15 minutes. Add green pepper strips during last 5 minutes of simmering. Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly until thickens. Boil 1 minute. Cut each tomato into 8ths; put in mixture until tomatoes are hot. Serve over rice.
Drain mushrooms; reserve liquid and add water to make 1/2 cup. Combine liquid with tomatoes and sauce, onion, garlic, oregano and basil. Cook slowly 1 hour in Dutch oven. Stir occasionally.
Brown ground beef and drain grease. Add taco mix and 1 can tomato sauce. Simmer until mixture is thick. Spread 1 can crescent rolls on a cookie sheet. Pinch holes together. Pour mixture in middle. Spread almost to the edges. Sprinkle cheese on top. Roll out other can of crescent rolls and place on top. Pinch holes together. Mash edges together all around. Bake on temperature according to crescent roll can. Bake until lightly brown.
Combine beef, bread crumbs, eggs, onion, salt and pepper with 1/3 Hunt's tomato sauce. In a shallow baking pan, shape into a loaf. Bake at 350° for 1 hour. Pour off fat. Pour remaining Hunt's sauce over loaf. Bake 10 minutes more.
Pour boiling water over rhubarb and let stand 10 minutes; drain. Mix sugar and flour together. Add slightly beaten eggs. Stir in drained rhubarb. Pour in 9-inch unbaked crust. Bake 10 minutes at 425°; reduce heat to 350° and bake 30 to 40 minutes or until crust is done in bottom. When cold, top with whipped topping.
Mix all ingredients in food processor. Chill and serve on salad, as a dip or sandwich spread.
Grease and flour a 9 x 13-inch pan. Sprinkle pecans and coconut in bottom. Mix cake as directed on box. Pour over pecans and coconut. Melt butter. Mix with cream cheese. Beat in powdered sugar and spoon over cake. Bake at 350° until done.
Mix together 1/4 cup juice and gelatin in a bowl. Measure another 1/4 cup juice, boil it, then add hot juice to the mixture and stir until gelatin is dissolved. Add remaining juice and stir. Put in refrigerator to set. After gelatin begins to set a little, add the sliced fruit and return gelatin to refrigerator until firm. Makes 4 servings, only 96 calories per serving.
Beat egg until thick and lemon colored. Heat sugar; add oil and flour, which has been sifted with soda and cinnamon. Add vanilla. Stir in dates, coconut and nuts. Add apples last. Bake in a tube pan at 300° for 1 hour and 20 minutes.
Place graham crackers in plastic bag and roll with rolling pin to crush. Mix the graham crackers with melted butter, margarine, peanut butter and sugar. Butter a 9 x 13-inch pan and pat in the graham cracker mixture.
Place lamb, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325° for one hour. Combine mustard, honey, salt and pepper; mix well and spoon over lamb. Bake an additional 45 minutes to one hour or until meat thermometer registers 160°. Let stand 10 minutes before carving. Yield: 4 to 6 servings.
Mix sugar and cornstarch in saucepan. Add water and stir over medium heat. Continue stirring until mixture is smooth and thick. Remove from heat. Cool. Spoon mixture into several small containers. Add food coloring and a pinch of soap or detergent to each portion. Stir.
Place tomatoes in container of an electric blender; process until smooth. Pour into a small Dutch oven. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, 1 hour or until sauce is reduced to about 3 cups. Divide into 1 cup portions; freeze two portions for later use. Yield: 3 cups or enough for three 12 inch pizzas.
Measure first five ingredients into bowl. Mix vigorously by hand or mixer for 2 minutes. Sift in baking powder. Add 1/2 cup milk, eggs and vanilla. Beat two more minutes. Bake in 9 x 13 x 2-inch loaf pan at 375° for about 40 minutes.
Sprinkle bread crumbs over cheese. Bake at 350° for 25 minutes.
Boil water for spaghetti. Chop mango and onion, then fry until tender and set aside. Fry ground beef. Add spices to meat while it's cooking. Stir often. Boil spaghetti, do not overcook. Drain spaghetti. Add onion, mangoes and meat to spaghetti and stir in tomato paste. Add 2 cans of water. Let simmer for 15 minutes.
Mix together Cool Whip and cottage cheese. Sprinkle with jello (any flavor). Stir and add can of drained fruit (your choice). Example: Strawberry jello with strawberries, or lime jello with pineapple.
Mix all ingredients together well. Put in greased baking pan. Bake 40 minutes at 400°.
Bake cake according to package directions in 2 layers. Let cake cool completely and split layers in half. Mix coconut, sour cream and powdered sugar. Save 1 cup and mix with Cool Whip. Spread coconut mixture between layers. Frost top and sides with Cool Whip mixture.
Mix ingredients in a blender; occasionally scrape sides of blender with a rubber spatula until mixture is smooth and creamy. Chill. Serve over baked potatoes; garnish with green onion or parsley.
Follow directions on box. Spread over cool cake. Then spread large container of Cool Whip over pudding. Sprinkle with flaked coconut, then nuts if desired.
Crumble ground beef and fry until done; drain fat. Add taco season mix and set aside. Heat mushroom soup, jalapeno pepper, onion and a soup can of water until hot. Remove from heat and add sour cream. Then layer first the chips, then meat, soup mixture and cheese in that order. Repeat. Heat in oven at 350° for 20 to 25 minutes or until hot. Use 9 x 13-inch pan.
Preheat oven to 350°. Unroll crescent rolls and separate into 8 triangles. Roll up 1 apple wedge in each triangle. Pinch edges to seal. Place in a greased 8-inch square baking pan.
Combine dry ingredients. Cut in shortening. Combine all wet ingredients and mix well. Roll out dough to 1/8 inch. Cut with a cookie cutter. Sprinkle with sugar if desired. Bake on a lightly greased cookie sheet. Bake at 350° for about 15 minutes.
Prepare cake mix according to package directions and bake in 9 x 13-inch pan.
Put bread in a 9 x 13-inch pan. Sprinkle on cheese. Add meat. Beat eggs. Add milk and spices to eggs. Mix and pour over. Drizzle melted butter. Add more cheese, salt and pepper. Refrigerate overnight. Cover loosely with foil. Bake at 325° for 1 hour.
Measure the sugar, water and butter into a 2-quart saucepan. Stir over slow heat until the sugar dissolves and the mixture boils. Put in a candy thermometer and all the pecans. Boil slowly, stirring constantly, until the temperature reaches 248° (firm ball). Remove the sauce from heat and immediately drop the mixture by tablespoons onto a greased cookie sheet.
Sift together first 5 ingredients. Add remaining ingredients and mix together. Pour into ungreased pan. Bake at 350° for 30 minutes. Serve warm or cold.
Cut fish into serving pieces and arrange in baking dish. Sprinkle lightly with salt. Mix remaining ingredients except paprika. Spread on fish. Sprinkle with paprika. Bake at 375° for 25 minutes. Makes 3 servings.
Place breadcrumbs in a bowl. Add milk and let stand. Place ground beef in another bowl and add eggs, flour, salt, pepper and garlic powder to taste. Mix together thoroughly. Add breadcrumb-milk mixture to ground beef. Mix together. Form ground beef into a loaf. Place in pan. Pour tomato soup over top (water may be added, if desired). Cover pan with foil. Bake at 350° for 1 1/2 hours. Remove foil and bake at 400° for 1/2 hour. Serves 4 to 6.
Mix egg, onion and salt. Add flour and beat until smooth. Add finely crushed crackers. Break up salmon with a fork, then add to mixture. Form into 4 patties. Sprinkle each side lightly with flour and fry in oil until browned, turning only once.
Soak cucumbers covered with boiling water. Drain off and repeat for four days. Try to keep in coolest part of house; this will keep the pickles crisp. Drain and cut into 1/2-inch chunks.
Boil potatoes in skins; drain and cool, then peel and cube. Chop onion and eggs; add to potatoes. Add salad cubes, celery seed, mustard, mayonnaise, salt and pepper; mix together. Sprinkle with paprika.
In a saucepan, add the bay leaf and cook peas as directed until tender. Drain peas and remove the bay leaf. Add the margarine to the peas and allow to melt over low heat. Add the drained mushrooms and cream of mushroom soup. Heat until warm. Serve as a side dish or in pastry shells.
Saute onion in margarine. Blend in flour and let cook. Gradually add milk and half and half. Stir and cook until thick. Add bouillon cubes and cook until dissolved. Add salt and pepper. Add broccoli and Cheez Whiz. Cook on medium heat until cheese is dissolved. Serve immediately.
Combine sugar, egg white, Karo syrup, water and salt in top of double boiler (not overheat). Beat 1 minute with electric or rotary type beater to blend. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks, about 8 minutes (don't overcook). Add the marshmallows during the cooking process after the mixture is hot. Remove pot from boiling water; pour into mixing bowl. Add vanilla; beat until frosting is of spreading consistency, about 2 minutes. Will frost tops and sides of 2 (8 or 9-inch) layers or 1 (10-inch) tube cake. Allow frosting to air dry on cake before covering.
Choose healthy, dark green leaves. Discard any bad leaves or long stems. Wash greens several times in tap water. Add 1/4 cup of salt to first washing; let them soak for 10 minutes. Place greens into large saucepan with fatback grease or seasoning or choice. Boil until color turns and shrinkage occurs. Add a small amount of sugar (about 1/2 teaspoon) and salt to taste. Cook on low heat until tender.
Mix the cake mix, orange jello, water and eggs. Beat for 3 minutes. Add the cooking oil and beat for 3 more minutes. Bake in a 9 x 13-inch greased and floured pan for 30 minutes at 350°.
Coat chicken with coating mix as directed on package and place in ungreased shallow pan. Bake at 400° for 40 to 50 minutes or until tender. Combine cheese, mayonnaise, bacon and pepper, blending well. Spread over baked chicken and broil 5 minutes.
Add enough water to make soft batter. Bake in hot pan 20 to 30 minutes or until good and brown.
Combine sugar, water, cinnamon and lemon and orange rind in a pan. Boil 5 minutes. Remove cinnamon stick and add fruit juice. Pour boiling water over tea. Steep 5 minutes. Add fruit mix to tea. Serve hot. Yields 6 to 8 servings.
Melt chocolate in microwave, using bowl large enough to stir peppermint candy in. Stir in crushed red and/or green peppermint candy. Spread a thin layer on a cookie sheet lined with waxed paper. Drop pan on table to remove air bubbles. Place in freezer until firm, approximately 20 or 30 minutes. Crack into bark by dropping on table again. Break into serving size pieces with your hands. Serve or freeze until ready to use. Yields 30 servings.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on sugar. Put cherry halves in center of each slice. Prepare cake as directed on package. Turn batter over fruit and spread evenly. Bake 43 to 48 minutes. Let stand 5 minutes. Loosen from pan upside down on platter.
Mix ingredients together. Roll into logs and chill. Cut small pieces and shape into balls. Roll balls in unsweetened cocoa powder, chopped nuts (any variety) or anything you might like. Spray Pam on them before rolling into whatever ingredients.
Mix the children and dogs together well. Put them in the field, mixing constantly with the butterflies. Pour the brook over the pebbles. Sprinkle the field with the buttercups. Spread over all a deep blue sky; bake under a warm sun. When thoroughly browned, remove and set to cool in a bathtub. Last, but not least, count sneakers.
Melt oil, margarine and crushed garlic. Spread half of it on pizza shell. Sprinkle shredded Mozzarella. Pour rest of margarine mixture over cheese. Bake at 425° on second from bottom shelf of oven for 15 minutes.
Put first three ingredients in a large bowl and mix well. Let stand overnight. Drain and rinse in cold water. Drain well again and put in large kettle (pot) with the remaining ingredients. Bring to a boil and simmer, uncovered, stirring occasionally, for 30 minutes or until desired consistency. Pour into hot, sterilized jars and seal. Process 5 minutes. Makes 6 or 7 pints.
Melt peanut butter and butterscotch morsels in a double boiler. Combine marshmallows and noodles. Pour melted mixture over marshmallows and noodle mixture. Mix well. Drop by spoonfuls on wax paper. Cool. Store in airtight container.
Cream sugar and shortening; add eggs, nuts, soda, cinnamon and flour and mix. Form rolls and let set in refrigerator overnight. Slice and bake at 350°.
Mix fruit together in large bowl. Mix dry ingredients together, then stir into fruit. Mix gently and thoroughly. Chill at least 3 hours or overnight.
Combine beans, milk, soup, pepper and 1/2 can french fried onions. Pour into a 1-1/2 qt baking dish. Bake uncovered at 350° for 30 minutes. Top with remaining onions. Bake for an additional 5 minutes.
*All may be substituted with 1/2 cup salt i.e. onion salt.
In a large bowl, combine all ingredients; toss lightly. Chill until served. Makes 4 to 6 servings.
Mash beans and set aside. Blend sugars, eggs and butter until creamy. Add mashed beans and blend well. Pour into pie shell. Bake at 375° for 45 minutes or until done.
Mix ingredients together in saucepan and heat on top of stove until quite warm, but not to a boil. Stir constantly. Remove and pour mixture into greased casserole dish. Bake at 350 degrees for about 50 minutes or when pudding is set and slightly brown on top. Custard can be checked by inserting silver knife into it. If it comes out clean, the pudding is done.
Chop onions and put in large kettle. Add water and cook for about 10 minutes. Add all ingredients, crumbling the hamburger. Cook until hamburger is done. Makes about 24 sandwiches.
Dissolve lime jello in 1 1/2 cups hot water. Add softened cream cheese and pineapple with juice to jello. Fold in Cool Whip. Place in 9 x 13-inch pan. Place in refrigerator until firm.
Spoon baby apricots in a small bowl; add baking soda. Mixture will foam up; set aside. Cream butter or margarine and sugar until smooth. Add eggs and mix well. Add flour, salt and vanilla and mix. Add apricot mixture, dried apricots and pecans and mix. (Do not over mix.) Grease muffin tins or spray with Pam. Fill 2/3 full. Bake at 350° for 25 minutes. These freeze well.
Toss carrots lightly with raisins. Blend remaining ingredients and stir into carrots, raisin mixture. Chill at least 30 minutes before serving. Makes 6 to 8 servings.
Cook macaroni only 6 minutes; drain. Cut Velveeta in cubes. In 3-quart casserole, layer macaroni, Velveeta, broccoli and Cheddar or Swiss cheese. Pour evaporated milk over all. Microwave on High for 10 minutes. Stir and serve. Serves 6 to 8.
Mix all ingredients well. Pour into two greased loaf pans. Bake in preheated 350° oven for 30-35 minutes.
Put in bowl in order given. Do not mix until last item has been added. Beat well. Bake at 350° for 15 to 18 minutes.
Cream together butter, butter flavor Crisco and sugar. Add eggs one at a time. Alternately add flour and baking powder and milk. Add vanilla and lemon extract. Bake at 325° for 1 1/2 hours in greased and floured tube pan.
Brown meat and drain. Add spaghetti sauce to meat and heat thoroughly. Spread mixture into 9 x 13 pan. Mix cheese and sour cream together in small bowl. Carefully spread over meat mixture. Roll out crescents to form two long rectangles. Place side by side on top of cheese mixture. This will form a top crust. Bake at 400° for 25 minutes.
Mix water and soup. Alternate ingredients, beginning with noodles then peas, tuna and soup mix. Salt and pepper each layer, ending with noodles on top. Top with buttered bread crumbs or potato chips. Bake at 375° for 20 to 30 minutes.
Cream together cream cheese and salad dressing. Mix in 2 tablespoons pineapple juice and 2 tablespoons cherry juice. Add marshmallows, crushed pineapple, cherries, nuts and coconut. Mix well.
Combine sugar, margarine and milk in heavy saucepan (2 1/2 to 3-quart). Bring to a full rolling boil, stirring constantly. Cook another 5 minutes, being careful not to let it scorch. Remove from heat. Add chocolate chip pieces. Let them melt, then add Marshmallow Creme, nuts and vanilla. Beat until well blended, then pour into a 13 x 9-inch pan (well-greased). Let cool. Cut into squares.
Place frozen broccoli in large glass bowl. Remove fat from chicken and layer over broccoli (okay to slice into strips). Mix soup and mayonnaise. Add pepper and basil to mayonnaise mixture. Layer over chicken. Top with bread crumbs.
Combine all ingredients except corn, blending until smooth. Fold in corn. In large frying pan heat shortening and drop the batter by tablespoons into the very hot shortening. Fry until brown on both sides. Serves 6.
Melt margarine; add eggs, sugar, buttermilk and vanilla. Fold in coconut. Pour into unbaked pie crust. Bake 40 to 50 minutes at 325°.
Brown meat and onions in bacon grease. Add the 3 cans of tomato soup and 3 soup cans of water. Add green pepper and olive juice. Cook spaghetti and mix, adding grated cheese. Put mushroom soup on top. Dot with sliced olives. Bake at 350° until bubbly hot. Freezes well.
Brown ground meat. Drain. Blend tomatoes. Add milk, tomatoes and chili mix to meat. Add cubed cheese. After cheese has melted, add beans. Serve over Tostitos chips.
Put cucumbers and onions in a large bowl, sprinkle salt and celery seed over them. Let this stand for 1 hour.
Mix flour, baking powder and salt. Set aside. Mix milk, eggs, oil and sugar. Combine all ingredients and add blueberries last. Mixture will be thick. Bake at 400° for 20 to 25 minutes or until golden brown.
Combine salmon, cracker crumbs, eggs, milk, salt and pepper. Put in baking dish and top with buttered cornflakes. Bake.
Squeeze water from spinach; set aside. In a large skillet over medium heat, melt butter. Add spinach and onion and saute until onion is translucent, stirring frequently, about 5 minutes. Add crab meat and Parmesan cheese, stirring well to blend. Transfer spinach mixture to a 1-quart casserole and bake in a preheated 350° oven for 15 to 20 minutes. Can be served hot or cold with crackers. Makes about 2 cups.
Combine first 3 ingredients and let stand for 1 hour. Cream together next 3 ingredients. Sift next 4 ingredients together and add to creamed mixture; mix well. (Dough will be thick; may have to use hands to mix.) Blend in egg mixture. Then add oatmeal and nuts, blending well. Make into little balls and flatten on greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Take the orange concentrate out of the refrigerator freezing compartment, so that it will be softened. Pour Carnation evaporated milk into a refrigerator tray; put it into the ice cube section of the refrigerator to chill until there are soft crystals through the milk. That will take about 30 minutes. Pour chilled Carnation evaporated milk into a large bowl. Whip it with an egg beater until stiff, or about 2 minutes. Add lemon juice. Continue whipping until the Carnation evaporated milk is very stiff, or about 2 to 3 minutes longer. Mix the sugar and softened orange concentrate into the whipped Carnation evaporated milk with a wooden spoon. Put the Tropical Freeze into two small or 1 large refrigerator tray. Put it in the freezing compartment of the refrigerator for 2 to 3 hours or overnight.
Put salad oil in skillet over medium heat. Prepare potatoes as label directs; cook until franks are heated through. If desired to keep warm, put in crock-pot on low setting. Makes about 8 servings.
Crust: Mix flour, margarine and nuts; press into a baking dish. Bake 20 minutes at 350°; cool.