HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take sour cream, vegetable mix, water chestnuts and 1/2 cup mayo and mix together. Let sit while you defrost spinach. After defrosting spinach, drain water by soaking it up with paper towel, then add spinach to the rest of mix and stir up. Let the whole mix sit in fridge for 2 to 3 hours to let herbs moisten. Take Hawaiian bread and cut out the top of bread. Put mix inside the middle and use the bread to dip. You can use any other type of bread to use as dip also.
Combine all and bake in a 350° oven, uncovered, for 1 hour.
Sift together flour and 1/2 cup sugar. Beat eggs and salt until frothy. Add cream of tartar to whites; beat until stiff but not dry. Gradually add 1 cup sugar at low speed, scraping sides of bowl often. At low speed add vanilla and flour and sugar mixture until blended. Pour into ungreased tube pan. Bake at 325° for 60 minutes. Invert pan until cake is cold.
Cut zucchini in half lengthwise. Place cut side down in microwave-safe 2-quart baking dish and cover. Microwave on High 2 to 3 minutes until nearly tender. Scoop out pulp, leaving a 1/4-inch thick shell. Finely chop pulp and set both shells and pulp aside.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in a heavy pot. Bring to a full boil and continue boiling for 4 minutes or until soft ball stage. Remove from heat and stir in chocolate chips until melted. Add 1/2 jar marshmallow cream and 1/2 teaspoon vanilla. Beat until well blended. Pour into 9 x 13-inch pan. Repeat with remaining ingredients, using peanut butter instead of chocolate chips. Pour over first layer.
Heat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Cream shortening and sugar until fluffy in large mixing bowl. Stir in eggs, potatoes and milk. Blend in remaining ingredients except nuts. Fold in nuts. Pour into pans. Bake 60 to 70 minutes or until done.
With grease from bacon, fry onion and rice until onions are tender. Put in baking pan with cabbage. Brown ground meat on stove. Strain and put in pan. On stove, heat sauce and water. Put in pan. Add salt and pepper. Cover and bake at 400° for 50 minutes or until rice is tender. Use 9 x 13-inch pan.
Mix instant vanilla pudding with 3 cups milk until thick. Refrigerate for 20 minutes (or until thickened). Blend in Cool Whip. Line dish (2-quart casserole) with graham crackers. Pour mixture on top. Place another layer of graham crackers. Melt oleo. Add powdered sugar, vanilla and cocoa. Mix and add enough milk to spread easily. Pour on graham crackers. Leave in refrigerator 2 to 4 days.
In a large skillet, combine pork and hamburg, onion and spices. Add enough water to cover and simmer for 3 hours, mashing with a fork for the first 1/2 hour.
Mix all ingredients in a large bowl. Cook fries in hot oil until fries are brown. Toss seasoning on fries. Serve hot.
Cook first 4 ingredients to soft ball stage. Remove from heat. Add pecans and vanilla. Stir until creamy and pecans are coated. Turn onto foil and separate.
Mix all ingredients together. Bake on top shelf of oven at 300° for 20 minutes.
In a saucepan, combine sugar, salt, corn syrup and water. Cook over low heat, stirring constantly until sugar dissolves. Bring to a boil. Meanwhile, beat egg whites until stiff but not dry. When syrup mixture reaches 230° on candy thermometer, pour slowly over egg whites, beating constantly until the mixture begins to lose its gloss and holds its shape. Add vanilla and working quickly, drop by teaspoon on waxed paper. Top immediately with a pecan half. Yields 4 dozen.
Cook ground beef and onion until done. Break up beef with fork while cooking. Drain off grease. Combine balance of ingredients in pot. Add cooked ground beef. Simmer 30 minutes. Water may be added to reach desired consistency. Top with desired shredded cheese (melt on individual serving or entire pot). Great as a dip.
Cream cheese and sugar until creamy. Add crushed pineapple and fold in cool whip. Pour into a baked pie shell or graham cracker crust and chill.
Combine sugar, margarine and milk. Bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat. Mixture scorches easily. Remove and stir in chocolate bits until melted. Add marshmallow cream, nuts and vanilla. Beat until blended. Pour in 9 x 13-inch greased pan. Cool 2 hours. Cut into 1-inch squares.
To 1 quart of cucumbers, put 1/2 cup sugar and 1 teaspoon salt and not quite a pint of vinegar. Finish filling the jar with water. Seal and shake the jar until sugar and water are well mixed. Put in hot water bath until the cucumbers change color. They do not have to boil.
Make pastry for one-crust pie; line pie pan. Heat oven to 375°. Beat eggs, sugar, salt, butter and corn syrup together. Mix in pecan halves. Pour into pastry lined pie pan. Bake for 40 to 50 minutes, or until set and pastry is nicely browned. Cool. Serve cold or slightly warm.
Mix together all Chexs, pretzels and peanuts. To oil and butter, mixed together, add salts and Worcestershire sauce. Slowly pour over cereal mix, stirring as you pour. Bake in oven at 250° for 1 1/2 hours, stirring frequently.
Mix eggs, sugar, oil and pumpkin until fluffy. Stir in dry ingredients. Spread on 15 x 10 x 1-inch pan and bake 25 to 30 minutes in a 350° oven.
Cut pineapple and cherries into small pieces. Place together in large bowl. Cook together sugar, syrup, salt and half and half until hard soft ball stage. Beat until it starts to thicken. Add slowly to nuts and fruit. Pour into buttered cookie sheet. Pat down with buttered hands. Cover with waxed paper and place overnight to dry. Cut into squares.
Cut uncooked bacon in half. Cut crust off bread and cut bread slices in half. Spread undiluted soup on top of bread slices. Roll bread. Place half piece of bacon around each rolled up bread and secure with toothpick. Place on broiler pan and bake for 2 hours at 225°.
Mix frist 7 ingredients all together and put on baguette bread. Put under broiler for about 3 minutes. If you want it hotter, you can add a couple of jalapenos.
Boil to soft ball stage sugar and milk (medium Heat). Stir constantly to keep from scorching. Add marshmallow creme, peanut butter and nuts. Pour into buttered pan. Very good. Easy to make.
Mix butter, shortening and sugar. Add egg. Mix well. Add soda to flour and add to mixture. Mix well. Add milk. Use teaspoon to make ball of dough. Press dough with glass bottom dipped in sugar. Bake at 400°. Bakes fast and cookies should be removed from cookie sheet immediately.
Combine 1 cup sugar and the shortening. Cream until light. Add eggs; beat well. Combine 2 cups flour, soda and salt. Combine buttermilk and vanilla. Add dry ingredients to creamed mixture. Add pecans and apples into batter. Pour into loaf pan. Bake at 350°. Makes 1 loaf.
*Blend 1 envelope onion soup with 1/2 pound butter or margarine. Makes 1 1/4 cups.
Grease 9 x 13-inch pan. Put 2 cans apple filling in pan; spread evenly. Spread dry cake mix evenly over the pie filling. Put 1 stick butter on each end of cake. Pour milk evenly over mixture. Put in oven for 2 hours at 300°. Let cool and serve.
Heat salad oil in frypan. Add ground beef, stirring to break up. Cook until lightly browned. Add onion, garlic and green pepper. Cook, stirring, until onion is transparent. Stir in salt, cumin, chili powder, cayenne and refried beans. Cook, stirring constantly, over medium-low heat until hot. Fold in cheese and set aside to cool. Place 1/4 cup filling near center of tortilla. Fold tortilla around filling, tucking in sides. Fasten with wooden pick. Deep fry at 370°. Turn as needed, until browned. Remove with tongs; drain on paper towels. Serve with sour cream, guacamole, tomato and green chili relish.
In 1-quart saucepan, combine Karo corn syrup, orange peel, orange juice and nutmeg. Bring to a boil over medium heat and boil 5 minutes.
Sift flour, salt, baking soda and cinnamon together. Make a well in the dry ingredients mixture (in mixing bowl) and add nuts, oil, vanilla, sugar, carrots and optional raisins or coconut. Mix well. Pour into well-greased 8 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° for about 1 hour. Cool before slicing to prevent crumbling.
In large bowl, layer the greens, cauliflower, zucchini, tomatoes and the onion.
Combine pretzel sticks, margarine and sugar and spread into 9 x 13-inch dish. Bake at 400° for 8 minutes; don't overcook. Whip the cream cheese and 1 cup sugar and fold in Cool Whip. Spread over cooled crust. Mix jello, water and frozen strawberries. Let cool. Pour over cream cheese layer and congeal.
Crush garlic; add to oil, egg, lemon juice, mustard, salt and pepper in jar with tight fitting lid. Shake to combine. Chill.
Brown meat, onion and seasonings until crumbly. In a round casserole, alternate layers of tortillas, meat sauce, olives and cheese. Pour tomato sauce over top. Add water. Bake at 375° for 35 minutes. Yield: 6 servings.
Cream the sugar and shortening. Add eggs and vanilla. Beat well until fluffy. Mix flour and baking powder together. Gradually add the flour mixture to the creamed mixture, also adding the milk. Roll in the palm of your hand to about the size of your little finger, then roll in sesame seed. Bake for 15 minutes in 375° oven on ungreased cookie sheet.
Cut chicken breasts in two. Lay slice of Swiss cheese on each one. Place single layer in baking dish. Mix cream of chicken soup with white wine and pour over cheese and chicken. Spread layer of mushrooms on top. Cover with 2 cups of stuffing mix and drizzle melted butter or margarine over all. Bake at 350° for 50 minutes.
Combine flour, salt, soda, cinnamon and sugar. Mix well. Make a well in center and add eggs and oil. Stir only until all dry ingredients are moistened. Stir in strawberries and pecans. Spoon batter into 2 lightly greased loaf pans. Bake at 350° for 1 hour or until tested done. Let stand overnight. Can be wrapped and frozen.
Mix until moist with mayonnaise. Salt and pepper to taste. Chill before serving.
Put pie crust in 14-inch pizza pan. Slice apples thin over crust. Mix dry ingredients together with enough milk to make a paste. Drizzle over sliced apples and bake at 350° about 20 minutes.
Preheat grill or frying pan. Mix all ingredients. Pour batter into hot greased griddle and bake until bubbles appear. Turn only once. Brown other side. Makes about ten 5-inch pancakes. Blueberries and bananas may be added for variety.
Remove the lobster meat from the shell and cut into bite-size pieces. Coarsely chop the eggs, onion and pepper. Mix with the celery and parsley. Mix the oil, vinegar and mustard. Season to taste with salt and pepper. Combine the lobster with the eggs and onion mixture. Add the shrimp and mix well. Pour the dressing over the salad and toss thoroughly. Spoon the dressing over the salad and toss thoroughly. Spoon onto a bed of lettuce leaves and garnish with chopped dill. Serves 4 to 6.
Melt butter to liquid form, add sugar, brown sugar and mix well. Add eggs, salt, vanilla, baking powder and mix well. Add flour a little at a time until completely mixed in, then add chocolate chips. Drop by spoon onto cookie sheet and bake at 350° for 8 minutes.
Preheat oven to 475°. Beat eggs and sugar together. Scald milk and butter. Pour custard into unbaked pie shell and sprinkle with nutmeg (use 10-inch pie shell). Bake 13 to 14 minutes (no longer).
Cut kielbasa into 2-inch pieces and place in crock-pot. Rinse sauerkraut and place over meat. Sprinkle with pepper; add bay leaf and apples. Saute onions in margarine and pour over apple layer. Stir in 1/2 cup water. Place potatoes over the mixture; pour additional melted margarine over potatoes. Cover and cook on high for 5 hours.
Place margarine and peanut butter in a large glass mixing bowl. Microwave on High for 2 1/2 to 3 minutes. Add the 10x sugar and vanilla. Stir quickly until well mixed. Pour into greased 8 x 8-inch pan. Cool and cut when set.
Brown hamburger; drain off fat. In a large pan, mix hamburger, beans, tomatoes, tomato sauce and onion soup mix. Stir together; bring to boil. Still hot, pour into a baking dish. Add cheese on top, then cornbread mixed as on the box using 1/2 cup milk. Batter will be thin. Pour over cheese. Bake in a 400° oven until cornbread is done, about 20 to 30 minutes.
Melt butter and mix with powdered sugar and peanut butter. Put in a thin layer on large buttered cookie sheet.
In large see-through bowl, layer vegetables as desired, intermingling lettuce. Top with dressing.
Mix sugar and eggs; pour in oil. Mix at medium speed until no visible trace of oil remains. Mix 3 minutes more. Add flour, soda, spices and salt; mix well. Add pumpkin and mix at slower speed. Pour into well-greased and floured tube pan and bake 1 hour at 350°.
Drop tomatoes in boiling water for 5 seconds. Remove and peel skin off. Crush and place tomatoes in pot and boil. Add peppers, garlic, onion and adobo. Sift flour over boiling tomatoes while stirring, until thick. Add salt to taste, then allow to cool.
Mix all together (except Mozzarella cheese). Put in baking dish. Cover with Mozzarella cheese and bake until browned and bubbling.
Mix ingredients well. Serve with little tomatoes, fresh broccoli, carrot sticks, celery sticks, fresh mushroom slices or fresh cauliflower.
Mix together and bring to a boil. Boil for about 1 minute. Pour over cabbage mixture; toss several times, cover and refrigerate overnight or at least for 6 hours. Will keep for at least a week if kept in refrigerator in covered container.
Mix salt and chopped onion with hamburger. Press into a pie plate to form a pie shell. Fill with stuffing. Cover with undiluted mushroom soup and bake at 350° for 1 hour. Serves 6. Great with baked potatoes.
Mix first four ingredients together. Spread on flour tortilla. Lay ham on top cheese mixture. Roll up, wrap and refrigerate for 4 - 6 hours before serving.
Cream butter, cream cheese and sugar until light and fluffy. Add eggs, beating well after each. Add flour, vanilla and salt. Bake in tube pan for 1 1/2 hours at 325°.
Sift together the dry ingredients. Combine egg and buttermilk and stir into dry ingredients. Stir only enough to moisten. Drop into hot deep fat. Fry until golden brown. Especially good with deep fried fish.
Beat butter until light and fluffy. Blend in cottage cheese and sour cream. Stir in flour and salt until thoroughly mixed. Chill dough if it's too soft to handle. Using rounded teaspoons of dough, shape into balls. Flatten center with fingers and place whole cherry or fruit filling in indentation. Place on greased cookie sheet. Bake in preheated 400 degree oven for 12 to 15 minutes, or until lightly browned. Remove and cool completely.
Combine and pour into paper cups. Place in muffin tin. Freeze. Peel off paper and place on lettuce leaf to serve.
Combine all ingredients in medium bowl. Season with salt and pepper. Can be prepared 3 hours ahead. Chill. This is wonderful with swordfish and a well chilled bottle of a dry white wine.
Mix butter and 1 cup sugar with graham cracker crumbs. Press into tins firmly by hand. Warm cream cheese to room temperature. Beat with 1 cup granulated sugar and eggs until frothy. Add 1 1/2 teaspoons vanilla and lemon rind. Pour into pie tins. Bake at 375° for 20 minutes. Cool 10 minutes.
Boil squash and onion until tender; drain. Salt to taste. Scald milk with margarine. Mix all ingredients in large bowl. Pour into prepared casserole. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Cream shortening and margarine; slowly add sugar and continue creaming. Add eggs one at a time. Combine sour cream and milk. Combine baking powder and flour. Add flour and the sour cream mixed with milk alternately. Add flavorings last. Bake at 325° for approximately one hour and fifteen minutes in a tube pan.
Combine corn, salt, pepper and green pepper. Add oil. Cook 20 minutes, stirring occasionally.
Beat sugar and butter until fluffy. Add eggs one at a time. Add sifted flour and lemon juice. Put into greased and floured pan, 13 x 9-inches. Sprinkle with ground nuts and sugar mixture. Bake at 375° for 20 minutes.
Take all except apricots and cook until mixture thickens, stirring occasionally. Add drained apricots and pour in pastry lined pan. Put sweet crumbs on top and bake at 425° until crust is brown.
Brown meats and drain. Cook for 3 hours; cool for 12 hours, then serve. Yields 1 gallon.
Grate cheese and mix together with other ingredients. Roll in chili powder. Refrigerate before serving.
Mix butter, sugar, eggs and flour; stir in Hershey's syrup and vanilla. Pour in 9 x 13-inch pan and bake at 325° for 25 to 30 minutes.
Sift flour, powder and salt. Beat egg whites. Cream oleo and sugar. Add egg yolks and beat. Add dry ingredients alternately with milk. Fold in egg whites, lemon juice and blueberries. Bake at 350° for 45 minutes. Pour into small round pan or loaf pan.
Mix all ingredients together and pour into a tube pan, greased and floured. Bake at 350° for 1 hour until done.
Mix together. (Be sure ingredients are cold.) Make attractive molds by freezing 1 can Hawaiian Punch in different Cool Whip containers.
Beginning with beans, layer ingredients in a casserole dish. Serve with dip-size Fritos or tortilla chips. Keep refrigerated.
Brown meat; drain. Pour into a 9 x 13-inch baking dish. Pour beans and corn over top. Sprinkle 1 cup of cheese over meat mixture. Prepare cornbread mix as per package directions. Pour mixed cornbread down center of baking dish and top with remaining cup of grated cheese. Bake at 350° until golden brown.
In a large bowl, beat together applesauce, egg, oil and honey. Set aside. In a medium bowl, combine flours, baking soda, cinnamon and nutmeg. Add this to the applesauce mixture, stirring to moisten the dry ingredients. Stir in raisins; divide the batter and pour into greased muffin cups. Bake in preheated 375° oven for 20 minutes.
Beat together wet ingredients and sugars. Sift together dry ingredients and beat them into the wet ingredients by hand. Roll tablespoonfuls of dough into balls. Place 3 inches apart on nonstick sprayed cookie sheets. Flatten to 1/2-inch thick with fork, making a "plus" on each cookie. Bake 10 to 12 minutes. Cool on pans 1 minute and transfer to wire racks to cool.
Mix all together including green bean juice. Cover tightly and cook at 300° for 4 to 4 1/2 hours.
Wrap each chicken breast with 1/2 strip of bacon. Arrange in a 9 x 13-inch dish in two rows. Top with shredded beef. Mix sour cream and soup together and spread over chicken. Bake at 375° for 2 1/2 hours. "O so good."
Line a deep pie pan with pie crust. Bake quickly 10 to 15 minutes in hot oven. Scald the milk. Sift cocoa, flour, sugar and salt.	Gradually add	scalded milk, mixing well. Cook, stirring constantly until thick. Slightly beat yolks. Add a little of the thick mixture to yolks, then add all to the	cooked mixture. Cook a	while longer,	stirring. Add butter and vanilla. Pour into baked pie shell. Let cool. Beat egg whites with 3 tablespoons of sugar for meringue. Brown.
Melt shortening in a heavy pot over high heat. Add flour and stir until light brown. Lower heat. Add shrimp. Cook 5 minutes or until pink. Add garlic, onion, parsley and bell pepper. Cook 2 minutes longer. Turn up heat; gradually add water and remaining ingredients. Bring to a boil; simmer, covered, for 25 minutes. Serve over rice.
Place pineapple, including juice, in a 4 cup measure. Heat on high in microwave for 3 minutes or until bubbly hot. Stir in jello until dissolved. Cut cream cheese in large chunks. Add to pineapple mixture. Microwave on medium until cream cheese is completely softened, stirring halfway through. Stir in apricots. Cool to room temperature. Fold in 1/4 cup nuts and Cool Whip together. Pour into 8-inch square dish. Sprinkle with remaining nuts. Refrigerate until set.
Melt butter over low heat in medium skillet. Add shredded wheat biscuits. Heat for 5 minutes, constantly turning biscuits with a spoon. Remove from heat. Add the cheese, tossing gently to coat. Serve warm or cool, floating on soups, tossed with a green salad or use as nibblers. Store in tightly covered jar in refrigerator. Makes 1 1/2 cups.
Pour melted margarine in bottom of a 9 x 13-inch pan. Salt and pepper potatoes. Mix last 5 ingredients together, except cheese, and cook 45 minutes at 350°. Top with cheese as soon as you take it from the oven.
Add no salt. Drain cottage cheese in strainer for a day (about 8 hours). Turn into bowl and sprinkle the baking soda over cheese. Let stand overnight on cabinet counter at room temperature. Put oleo or cream in heavy saucepan. Add the cheese mixture and caraway and cook very slowly over low heat until cheese is congealed and melted. Pour into bowl to set. Use for sandwiches. Good with French bread.
Blend cottage cheese and dry milk until smooth and chill to thicken. Mix apples and lemon juice. Add celery, walnuts and grapes. Stir in thickened cottage cheese mixture and serve. Makes 4 servings.
Brown ground beef, onions and pepper; add all other ingredients. Bake at 300°, uncovered, for 1 1/2 hours.
Grease 12 count muffin pan. In small bowl, sprinkle cranberry halves with 3 tablespoons sugar. Set aside. Combine flour, sugar, baking powder, baking soda and salt. Add cranberries, walnuts and orange peel; blend thoroughly. Combine egg, orange juice, oleo and milk. Mix just until moistened. Spoon into pan; fill cups 2/3 full. Bake 18 to 20 minutes at 425°. Cool in pan 5 minutes before removing. Serve hot.
Melt butter in baking dish. Break up tortillas into bite size pieces. Add chicken and onion. Cook soup in saucepan, along with milk and chilies for 15 minutes on low. Add soup to chicken and add cheese. Bake 30 minutes at 325°.
Boil rice and chicken broth for 15 minutes. Rinse beans and add to rice until done. Serve.
Mix jello with boiling water; add cranberry sauce, pineapple and nuts. Let set. Spread with Cool Whip, if desired. It is advised to use a 9 x 10-inch or a 9 x 12-inch dish.
Wash rice and soak overnight; drain well. Bring water to boil; add salt and rice. Drain if necessary. Heat butter in skillet, add onion, almonds and mushrooms; saute 3 minutes. Blend in parsley, cloves and seasoned salt. Mix well. Makes approximately 4 cups. Delicious with game or domestic fowl, or use as meat accompaniment.
Boil whole red potatoes. Allow to cool. Peel and chop into fairly large pieces. Chop eggs, celery and onions and add to potatoes. Add salt and pepper to taste. Add mayonnaise or dressing.
Cook bacon, drain and reserve drippings. Crumble bacon. Put 2 tablespoons reserved drippings in saucepan. Add onion and green pepper. Cook until tender. Add milk, soup, chicken, pimientos, salt and half the bacon. Heat through. Add cheese. Stir to melt.
Melt margarine in saucepan. Add cocoa; cook 1 minute, stirring constantly. Add gradually the milk and powdered sugar. Beat with electric mixer until smooth and thick enough to spread.
Slice fruit into large saucepan. Mix cornstarch with sugar; sprinkle over fruit. Add rest of ingredients. Cook over medium heat until thick (at least 20 minutes).
Mix all ingredients well. Press into greased and floured tube pan. Bake 1 1/2 hours at 275°.
Mix rice, soup and water together and put in a large baking pan. Lay chicken on soup mixture. Cover with foil. Bake at 325° for 1 hour or until done.
Cook at 275° until done (about 1 hour and 45 minutes). Let margarine get room temperature and cream it with sugar until creamy. Add eggs, one at a time, and then add cream and flour. Stir in raisins with spoon.
With fork, combine meat, crumbs, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and parsley. Shape into 1 1/4-inch balls. Saute in 2 tablespoons hot oleo until brown. Remove meat balls and reserve. Add 2 tablespoons more oleo to skillet, then saute onion and mushrooms with paprika, about 5 minutes or until tender. Sprinkle flour over mushroom mixture; stir, then while stirring, slowly add beef bouillon, 3/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon Worcestershire sauce. Return meat balls to sauce and simmer, covered, about 10 minutes. Just before serving, add sour cream and heat through. Serve over rice or spaghetti.
Put tomatoes and onion in blender. Surge until onion is coarsely chopped. Add spices and peppers. Surge again.