HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, vinegar and mayonnaise together and set aside. Mix broccoli, onion, bacon and cheese together. Add dressing and toss together.
In a plastic food storage bag combine Parmesan, onion salt and paprika. Add potatoes; close bag. Shake until coated. Arrange potatoes in a 2-quart square microwave-safe dish. Set aside 1/2 teaspoon of the Parmesan coating. Cook potatoes, uncovered, on High for 4 minutes; give dish a full turn. Cook for 2 to 4 minutes more or until tender and hot. In a 1-cup glass measuring cup heat margarine or butter on High until melted. Carefully stir in reserved coating; pour over potatoes.
Melt yeast in water and then add other ingredients and stir well. Let stand unrefrigerated for 24 hours in a quart jar with lid loose.
Preheat oven to 350°. Mix all ingredients as listed except cheese. Add 2/3 of the cheese to the batter. Pour into a greased 10-inch skillet; sprinkle with remaining cheese and bake at 350° for 30 minutes.
Work 1 cup sugar and eggs together real good until creamy. Add butter or lard and mix well. Work ingredients together with flour real good, as there lies the secret of good results. Separate dough into 4 equal parts. Roll out and bake in 4 oblong pans. Bake at 350° until toothpick comes out clean.
Melt chocolate chips and margarine over low heat or in microwave oven. Add peanut butter and stir until mixed well. Dump Crispix in large bowl and pour chocolate mixture over cereal. Mix well. Sprinkle a little powdered sugar into a large brown paper grocery bag. Pour cereal mixture into bag. Add one half powdered sugar over cereal and shake well. Add the rest of the sugar and shake bag again. Store in a large plastic bowl in freezer or refrigerator.
Drain kraut and rinse well. Drain and squeeze out all water. Combine all other ingredients and add to kraut. Marinate at least 24 hours in refrigerator.
Mix ingredients in order. Bake for 1 hour in greased loaf pan at 350°.
Cream the cream cheese and sugar. Add 3 eggs; blend well. Add 4 eggs; beat well. Add flour, lemon juice and sour cream. Add vanilla last. Pour into 11-inch spring-form pan. Bake 65 minutes in a 350° oven. Do not open oven door. Turn oven off and wait 30 minutes with door closed. Open door and let sit in oven for 30 minutes. Take out and let cool. Wait 24 hours before serving.
Scrape, slice and boil carrots in salted water until just crisply done. Drain; save 1/2 cup liquid. Place carrots in greased 2-quart casserole.
Mix all dry ingredients. Then add butter or margarine, egg, apples and pecans or walnuts. Pour into buttered 8 x 8-inch pan. Bake at 350° for 35 minutes.
Combine beans, milk, soup, pepper, diced onions and 1/2 can French fried onions. Pour into casserole. Bake uncovered at 350° for 30 minutes. Top with remaining French fried onions and bake 5 minutes longer.
Remove skin from chicken. Sprinkle salt on; broil until lightly browned. Turn and brown other side. Combine remaining ingredients, including pineapple juice, and pour over chicken. Bake in 375 degree oven uncovered for 45 minutes or until chicken is browned.
Combine sugar and cocoa. Add soda to cold water and combine with sugar mixture, along with salt and vanilla, then add flour and mix. It will be quite heavy. Fold in mayonnaise. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool and frost.
Cream applesauce and sugar. Add beaten egg whites, one at a time, beating after each. Mix all dry ingredients together (reserve 1 cup for dredging fruits and nuts). Add to creamed mixture. Add mashed bananas, dredged fruit, preserves and nuts to the mixture. Mix well. Bake in a greased tube pan for 1 hour or longer if needed at 350°. Always check after 1 hour to see if done, if not, place a piece of aluminum foil over top of pan and cook 20 to 30 minutes longer. Since this cake freezes well, it can be stored for future use.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over melted butter. Pour Eagle Brand milk evenly over crumbs. Top evenly with chocolate chips, peanut butter chips and nuts. Press down gently. Bake 25 minutes or until chips melt. Cool completely before cutting into bars.
Place cream cheese in a small bowl and beat until creamy. Gradually add the 1/4 cup reserved pineapple syrup and beat until light and smooth. Prepare the whipped topping mix according to package directions. Fold in the cream cheese mixture, sugar, nuts, pineapple and cherries. Cover and chill three hours.
Cook first 3	ingredients to soft ball stage. Remove from stove and	add next 3 ingredients, stirring constantly, until well blended. Spread evenly into square pan or baking dish (buttered).
Drain fruit, reserving syrup for other uses. Combine fruits in a large bowl; set aside. Combine bananas and lemon juice. Toss lightly. Add to other fruit mixture. Layer half each of fruit mixture and macaroon crumbs in a 2 1/2-quart baking dish. Sprinkle 3 tablespoons sliced almonds and dot with 3 tablespoons butter. Repeat second half. Pour Amaretto evenly over fruit mixture. Bake at 350° for 30 minutes. Sprinkle with remaining almonds. Stir before serving. Yield: 12 to 14 servings.
Spread cooked chicken pieces in large casserole dish. Salt and pepper. Place sliced cheese over chicken and onion. Crumble 6 ounces of chips over cheese. Blend Ro-Tel and cream soups and pour over casserole. Crumble 6 ounces tortilla chips over mixture. Bake at 350° for 30 minutes, covered with foil. Bake another 15 minutes, uncovered.
Cut fresh sweet corn off cob. Melt butter in frying pan and pour in some dry corn. Put a lid on and cook on top of the stove or put in the oven. Stir frequently and let it brown. Sprinkle with salt (pepper is optional). Corn should not be piled too thick. May repeat, using 1/2 the corn. Serve hot. Great while watching T.V. Will serve 4 to 6.
Mix pudding according to package directions; set aside. Combine peanut butter, sugar and milk; mix well. Pour 1/2 of peanut butter mixture in crust, then spread pudding mixture over this. Next spread remaining peanut butter mixture over pudding. Chill for about 30 minutes. Top with Cool Whip and chill 1 hour before serving.
Microwave broccoli until tender. Place margarine in bowl and microwave until hot. Stir flour, horseradish, mustard, Worcestershire sauce and onion. Add pineapple juice and milk; stir until blended. Add egg and blend. Microwave at Medium-high (70%) until thickened, 3 to 5 minutes depending upon microwave.
Brown meat; drain fat. Add next 4 ingredients; simmer 30 minutes. Cook noodles; drain. Combine other ingredients, except Mozzarella cheese.
Bring water to a boil; add salt and corn meal. Stir as you are adding corn meal with a wire whip. Cook for 10 to 15 minutes (add more water for thinner mush). Serve with milk and sugar or honey. Pour leftover mush in pan and let set overnight. Slice and fry mush. Serve with butter and syrup.
Combine sea stix or crabmeat imitation and celery in bowl. Mix in mayonnaise and onions. Add salt, pepper and lemon juice. Chill for 2 hours. Serve on lettuce bed. Makes 4 servings.
Cream together sugar, eggs and butter; add vanilla. In a separate bowl, mix flour, oatmeal, salt, baking powder and baking soda. Mix all ingredients together, add chips and nuts. Take a teaspoonful and roll into a ball. Place on ungreased cookie sheet. Bake at 350° for 10 minutes.
Mix well. Drop on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, lightly browned.
Mix together sugar, cornstarch, egg yolks, vanilla, cocoa and milk. Bring to a boil; boil until thick. Pour mixture into baked pie crust. Beat egg whites until they form peaks; spread over pie. Bake until brown.
Chop and fry bacon. Brown onions and bell pepper with bacon. Add rice, tomato sauce and seasonings. Cook 30 minutes.
Mix lemon juice, butter, sugar and egg together. Cook until thick. Cool. Add chopped raisins and mayonnaise. Mix well. Spread on bread.
Heat margarine, vinegar, peppers and salt and it is ready to use. Baste chicken during cooking. Does not burn like a tomato type sauce.
Grease casserole dish. Using 1/2 of each ingredient, put a layer of chips, peas and tuna. Mix soup and milk and heat. Pour 1/2 of milk mixture over layers. Repeat layers and end with a few crushed chips. Bake at 350° for 30 minutes.
Brown ground beef and 3/4 package of taco mix (no water). Set aside to cool. Chop lettuce, tomatoes and olives. Crush Doritos. Mix meat, lettuce, tomatoes, olives and Doritos together. Add dressing (1/4 package taco seasoning, taco sauce and Thousand Island dressing) and mix well.
Cut chicken into 1-inch chunks. Beat eggs and mix with water, flour, sesame seed and salt to make a batter. Heat oil over medium heat. Dip chicken in batter and fry in hot oil until golden brown (about 5 minutes), turning once. Drain on a paper towel. Serves 6. Good served with sweet and sour sauce.
Cook and stir ground beef and onion until brown, drain and add salt and pepper. Spread in greased 10-inch pie plate. Beat eggs, milk, and baking mix until smooth. Pour over beef. Bake 25 minutes at 400°. Top with tomatoes, sprinkle with cheese, and bake 5 to 8 minutes until knife comes out clean.
Brown sausage and drain. Mix Wyler's or Lipton dry chicken noodle soup mix well with 2 1/2 cups of water. Cook Minute rice according to directions on package. Mix together with browned ingredients. Bake at 325° for 30 minutes.
Whip or mash cream cheese with salt, honey and sour cream in small bowl. Serve with salad.
Boil together 2 Cup boiling water and tea bags. Mix together next 5 ingredients and freeze. In a 9 oz. glass put in half slush and half ginger ale or 7-up.
Mix the first 4 ingredients altogether. Mix the sour cream, Miracle Whip and garlic salt. Mix altogether. Refrigerate overnight. Remix before serving.
In large bowl, mix well the ground lamb and the washed rice. Season with salt and pepper and the cinnamon. Add the can of tomato sauce and mix well with hands. Add two or three of the whole tomatoes which you have squeezed between your hands and some of the tomato juice from the can until the mixture is somewhat soft and pliable. Reserve the remaining tomatoes and juice.
Blend brown sugar with flour and salt. Separate eggs and set aside the whites for meringue. Beat yolks and blend with evaporated milk. Add to sugar mixture and cook, stirring constantly. When thick, remove from heat. Add butter and vanilla. Pour in cooked pie shell. Spread meringue on top. Good!
Make melon balls. Cut up strawberries, peaches, etc. Combine all fruit in large bowl. In separate bowl, combine yogurt and honey. Pour over fruit and stir gently to coat all fruit. Refrigerate.
Combine ingredients and mix well. Knead 5 minutes. Set to raise. When double in size, roll.
Rinse and pick over beans. Put in a 4 or 5-quart Dutch oven with 3 cups water. Cover, bring to a boil and boil 2 minutes. Remove from heat; let soak 1 hour. Drain; add 8 cups water and the seasonings. Bring to boil; reduce heat to low, cover and simmer 2 hours or until beans are tender but still firm. Uncover, increase heat to medium-low and boil gently, stirring occasionally, 45 to 60 minutes until soup is slightly thickened. Discard bay leaves. Makes 10 cups.
Combine onion, cauliflower and broccoli flowerets. Mix dressing ingredients and pour over vegetables. Marinate 4 hours or longer.
Mix in large mixing bowl. Cream the 3/4 cup of sugar and the butter with a wooden spoon. Beat in egg and vanilla.
Preheat oven to 400°F. Combine sugar, flour and baking soda in a large bowl. In a saucepan combine butter, water and cocoa. Bring to boil. Add the chocolate mixture to the flour mixture and stir until well blended. Beat in buttermilk, eggs, and vanilla. Pour into a greased and flowered 15 x 10 x 1 inch jellyroll pan. Bake 20 to 25 minutes or until cake springs back when touched in center. Allow cake to cool in pan.
Cream butter and 1 cup sugar. Add rest of sugar and continue to cream. Add eggs, one at a time, beating in. Sift baking powder, flour and salt; add to flour and add to creamed egg mixture. Add soda to buttermilk and mix. Add to mixture along with the flavorings. Pour into a greased and floured tube pan and bake at 300° for 1 hour in preheated oven. Can be frozen.
Cover and simmer lentils, water and salt for 3 to 4 hours. Saute garlic, onion, celery and carrots. Add to lentils after 3 hours. Add tomatoes, wine, vinegar, sherry, lemon juice, brown sugar and seasonings after 3 1/2 hours. Cook 30 minutes more. Serves 4 to 6 generously.
Brown meat, onion and garlic. Add water, a little at a time, until onion and meat are done. Put soup mix in. Add water, about 2 inches over meat, and cook down. Thicken with cornstarch. Add rice.
In large skillet, add olive oil; fry bacon until crisp. Remove bacon and crumble. Cut up cabbage; dice onion and bell pepper. Mince garlic. Add all ingredients to leftover bacon drippings and smother fry until cabbage is crispy-tender. Then add crumbled bacon. Serve while hot.
Place margarine, milk and scallops in casserole dish. Microwave for 5 minutes, until margarine is melted and scallops are cooked. Add peas and microwave until all is warm. Toss lightly with your favorite pasta. Serve warm.
Cream butter and sugars. Add eggs, vanilla and salt. Slowly add flour. Bake at 375° for 10 to 12 minutes.
Combine cider and juice in pan. Heat to simmer. Add rest. Heat through. Serve and enjoy. Serves 2 1/2 quarts.
Cook raisins before adding to filling. Mix next six ingredients together and cook in microwave until thick. Add raisins and put in cooked pie shell. Put meringue on pie and bake until brown.
Cook chicken and then dice. Add all ingredients except for 1 cup cracker crumbs. Sprinkle cracker crumbs on top. Bake at 350° for 45 minutes.
Saute onion and mushrooms in butter until well browned; cool. Beat corned beef and sour cream until well mixed. Add mushroom mixture, mustard, pepper and horseradish. Pack in oiled 2 cup mold; chill several hours. Unmold and garnish with parsley. Serve with crackers.
Mix bread, eggs, onion and celery seasoning. Stir in broth. Put in black pepper. Bake in 375° oven for 1 hour, until brown.
Dissolve jello in boiling water. Stir until smooth; add all other ingredients and mix well. Refrigerate overnight.
Fill cream puffs with your favorite filling such as chicken salad, ham salad, chocolate pudding or Cream Cheese Filling (see recipe).
Combine sugar, syrup, water and salt in saucepan. Cook, stirring constantly, until sugar dissolves and mixture boils. Cook with stirring to hard ball stage or 250°. Wipe crystals from side of pan with damp cloth or paper towel. Remove from heat. Slowly pour hot syrup over egg whites, beating constantly. Add vanilla. Beat until mixture holds its shape. Stir in nuts. Drop by teaspoon onto waxed paper or pour into pan and cut into squares when cool.
Cream margarine and sugar. Add eggs, 1 at a time; beat well after each addition. Sift dry ingredients together; combine brandy and cream. Add dry ingredients and brandy-cream mixture alternately to margarine mixture, beginning and ending with dries. In a small bowl, combine mincemeat and 2 tablespoons flour until blended. Fold into batter. Spoon batter into greased and floured 9-inch tube pan. Bake at 325° for 1 hour and 20 minutes, until cake is golden brown. Cool in pan 10 minutes. Turn cake out onto dish.
Grease 13 x 9-inch pan. Combine apples, cereal, peanuts and marshmallows. Mix well in a large bowl. In a small saucepan over low heat, combine milk and unwrapped caramels. Stir until caramels are melted and mixture is smooth and creamy. Pour over cereal mixture; toss gently to coat. Press in greased pan. Let stand at least 1 hour. Cut into squares. Great for bake sales and lunch boxes.
Beat eggs until light. Add sugar gradually. Beat until thick. Add everything else and process in ice cream freezer. Your favorite fruit may be added for variation. Makes 1 gallon.
Cook rice according to directions on box. Mix all ingredients in large bowl (I add some chicken broth to make it a little more moist). Pour into 3-quart baking dish, sprayed with Pam. Bake at 325° for 30 minutes. You can put some grated cheese on top, just before it finishes cooking if you like. Freezes well.
This is a very thin batter. Bake at 350° for 55 minutes in a 9 x 13-inch cake pan.
Crumble ground beef into 2-quart casserole. Add onion. Microwave on High 4 1/2 to 6 1/2 minutes or until meat loses its pink color, stirring to break up meat after half the cooking time. Drain. Stir in beans, water and taco seasoning. Microwave, uncovered, at 50% (Medium) for 10 to 13 minutes or until thick and bubbly, stirring once. Combine lettuce, tomatoes and green pepper in salad bowl while meat and beans cook. Spoon mixture over lettuce. Top with cheeses, then corn chips. Serve immediately with chili sauce or taco sauce. Serves 4 to 6.
Preheat oven to 350 degrees. In a large skillet, brown ground beef; remove from heat and drain off excessive liquid and fat. Add onion, powder, seasoning, and tomato sauce; mix and set aside. In a medium-sized bowl, combine sour cream and cottage cheese. Set aside. Place half the crushed chips in a bottom of 2 1/2- quart casserole dish that has been coated with non-stick vegetable spray. Add enough meat mixture to cover chips, then cover with half the sour cream mixture. Sprinkle with half the shredded cheese. Repeat layers. Bake uncovered for 30 to 35 minutes, until cheese melts and casserole is heat through.
Melt stick of butter with cream cheese over low heat. Add crabmeat and stir. Cook over low heat for 5 minutes. Place into chafing dish. Serve with chips or crackers. Enough for a party of 10.
Pit and peel avocados. Mash pulp in bowl and stir in remaining ingredients, except mayonnaise. Cover top with a thin layer of mayonnaise to keep mixture from darkening; refrigerate. Stir well before serving with tostados for dipping. Makes about 2 cups.
Stir together the tomato juice, basil, oregano, parsley and Worcestershire sauce. Set aside. In a 2qt. casserole dish layer the rice, meat, onion rings, bell pepper and carrot. Pour the liquid over the top. Sprinkle with grated cheese, cover, bake for about 2 hours at 350°f. 180°c. gas mark 4.
Mix dry ingredients together. Dissolve baking soda in cream or Crisco. Mix together. Add milk. Add blackberries (if desired). Grease 9 x 9-inch pan. Bake at 350° for 35 minutes or until done.
Arrange chicken pieces in a 13 x 9 x 2-inch glass baking dish with thick pieces towards outside of dish. Sprinkle chicken with garlic powder, paprika and pepper. Layer celery over top. Cover with plastic wrap. Microwave 10 minutes, turn dish 1/2 turn during cooking. Layer green pepper and onion over chicken. Cover with plastic wrap. Microwave 8 to 10 minutes, giving dish 1/2 turn during cooking. Arrange mushrooms and tomatoes over top. Cover and let stand 5 minutes.
In crock-pot, mix jelly and mustard. Add hot dogs. Simmer until done.
Lay peaches in bottom of 12 x 9-inch baking dish. Sprinkle dry cake mix on top of peaches. Dot with oleo. Sprinkle on nuts. Bake 45 minutes at 350° or until cobbler is golden brown. Good served with ice cream.
Season chicken inside and outside with seasoning. Spread soup over chicken. Bake covered in roaster or Pyrex dish until chicken is tender.
Cream margarine and sugar until light and fluffy. Add water and vanilla. Mix well. Add flour and pecans. Mix well. Shape into balls and bake on ungreased cookie sheet at 350° for 20 minutes. Cool. Roll in powdered sugar.
Mix flour, salt, baking powder and sugar. Add beer and egg. Dip fish or chicken and deep fry.
Scald chocolate drink; remove from heat and add hot coffee. Whip the cream with sugar. Add 1/2 of whipped cream to chocolate and coffee and whisk until frothy. Serve hot, topped with remainder of whipped cream.
Cream shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Divide batter in half. Add melted chocolate to one-half of batter; mix well. Line three 9-inch round checkerboard cake pans with greased waxed paper. Grease sides of pan. Place checkerboard divider rings into one prepared pan. Spoon one third of chocolate batter into center and outer rings; spoon one third of white cake batter into middle ring, filling half full (a pastry bag may be used to pipe batter into rings). Smooth batter with a small spatula. Carefully remove checkerboard rings. Rinse rings and dry thoroughly before placing in next pan. Repeat procedure with second pan. Spoon white batter into the center and outer rings of third pan, filling half full. Spoon chocolate batter into middle ring, filling half full. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans and let cool completely. Spread Chocolate Butter Frosting between layers, placing the white outer layer in the center. Frost top and sides of cake with remaining frosting.
Mix all together. Put in large casserole dish. Bake at 350° for 1 hour.
In large skillet combine first 7 ingredients. Cook over low flame 5 to 10 minutes. Cook noodles according to directions. Mix noodles with sour cream, cream cheese and onions. In a greased 3-quart casserole dish, arrange meat and noodle mixture in alternate layers with 1 cup grated American cheese. Bake at 350° for 35 minutes. Increase meat to 2 pounds if desired.
Bake pie crust with one cup pecans to each crust. Bake at 425° until crust is golden brown. Set aside to cool. Mix cream cheese and confectioners sugar together. Put half of cream cheese mixture on top of each pie. Then put half of blueberry pie filling to each pie. Cover with Cool Whip. Chill for about 2 hours. Then serve.
Sift together the flour, baking powder and salt. In a large bowl, put the butter and white sugar; cream with an electric beater. Add the eggs, one at a time, beating after each egg. Add the vanilla; mix well. Alternate the flour with 1 cup of liquid. Add the grated lemon or orange rind. Beat well. Pour into a 10-inch heavy Bundt pan or 13 x 9-inch aluminum pan (greased with butter). Bake in a 350° oven for about 1 hour, or until done. Test with a toothpick. When cool, this cake can be plain, sprinkled with powdered sugar or lightly frosted.
Mix all ingredients together by hand. When totally mixed, make small 1-inch balls. Take waxed paper and cover with cinnamon. Roll your ball into the cinnamon. Enjoy!
Melt butter in skillet; add onions, celery and beef and cook until meat is brown. Add soy sauce, soups and vegetables. Turn mixture into greased 2-quart casserole. Cover with noodles. Bake in preheated 350° oven for 30 minutes.
In food processor with chopping blade, process sugar and lavender until flowers are finely chopped. Store in jar or airtight container.
Combine sugar and water in small saucepan and boil for 3 minute. With steel cutting blade in place, add cream to the mixing container of the food processor. Process until a very thick whipped cream forms, about 1 minute. Transfer to a 2-quart decorative mold. Without washing mixing container, reinsert steel cutting blade and add chocolate pieces. Process, using on and off touch control, for 15 to 20 seconds. Continue processing and gradually pour in hot syrup, rum and egg yolks. Using a spatula or small whisk, scrape chocolate mixture over whipped cream and fold together. Place mold in freezer for 6 hours. Unmold and garnish with toasted almonds, if desired. Yield: 12 servings.
Cut egg in flour until small pea size. Bring chicken broth to a boil. Slowly stir in rivals in hot broth. Turn heat down to low; simmer until thickened and rivals are done. Serves 6 to 8.
Mix all ingredients thoroughly and bake 1 hour and 15 minutes at 325° in greased and floured loaf pans.
Mix well and form into a loaf pan. Bake at 400° for 30 minutes.
Meat Loaf: Preheat oven to 325°. Mix beef, onion, egg, tomato sauce, crackers, Worcestershire, salt and pepper and shape into a loaf. (You have to mix it with your hands.) Place in loaf pan or casserole. Bake 1 to 1 1/2 hours at 325°. Drain grease twice during cooking.