HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion and celery in butter until soft; remove from heat and add rice, broccoli, soup and Cheez Whiz. Mix and bake at 350° in 9 x 13-inch pan or casserole dish until thoroughly heated, about 30 minutes, covered, or 15 minutes uncovered. Excellent for freezing, just heat a little longer if frozen.
Drain thawed spinach. Mix spinach with mayonnaise, sour cream, onions and soup mix. Refrigerate until chilled. Slice round loaf of bread into three round sections. Spread spinach mixture between each section. Chill. Serve by slicing like a pie.
Mix sugar, salt, syrup and milk in pan. Bring to a boil slowly. Cook until it forms a soft ball in cold water. Remove from heat. Add peanut butter and vanilla (do not stir). Cool to lukewarm. Beat just until losing gloss and beginning to hold shape. Pour into greased dish.
Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into greased 13 x 9 x 2-inch pan. Combine cheese and corn flakes. Spread over top. Bake at 350° for 45 minutes. Yield: 12 servings.
Mix first 3 ingredients and spread in oblong pan. Bake at 325° for 25 minutes. Cool. Mix next 3 ingredients and spread over cooled crust. Mix together remaining ingredients and spread on top of rest. Spread remaining Cool Whip on top and sprinkle with nuts if you wish.
Put pudding in bowl. Add pineapple and juice; stir, then add Dream Whip until spreading consistency. Good on angel food cake.
Mix 2 tablespoons of sugar and 2 tablespoons of cinnamon in a bowl with lid; set aside. Melt butter. Add 1 1/2 cups of sugar; mix well. Add eggs and vanilla. Sift the flour and cream of tartar. (Add salt and baking soda if needed.) Combine flour mixture with butter mixture. Mix well. Add more flour if it sticks to your hands. Roll into balls the size of walnut; place in sugar-cinnamon mixture. Put lid on bowl and shake until dough is coated. Place on cookie sheet sprayed with Pam, then use a fork to flatten. Cook at 350° for 8 to 10 minutes.
Mix together cabbage, onion, salt and sugar. Cook in a small amount of water until done and water has cooked away. Stir in the soup. Pour into a casserole dish. Top with Pepperidge Farm crumbs and margarine. Bake at 350° until bubbly.
Break off tough white ends of asparagus. Soak in sink with hot water for 5 minutes, then soak 10 minutes in cold water. Drain. With sharp knife, slice spears diagonally into very thin ovals; slice buds in half, lengthwise. Put butter, salt, water and asparagus in an 8-inch skillet with cover. Bring to simmer; cover tightly. Simmer until tender, 3 to 5 minutes. Watch carefully that it will not scorch. Take off heat; sprinkle with cheese. Makes 2 large servings.
Sift flour, soda and salt. Set aside. Cream margarine and sugars. Add pudding mix and beat. Then add eggs, one at a time. Beat well. Then gradually stir in flour mix. Finally stir in oats and raisins. Batter is stiff. Drop by rounded teaspoonfuls onto ungreased cookie sheets, 2-inches apart. Bake at 375° for 10 to 12 minutes.
While still warm, cut potatoes into 1 inch cubes. Gently toss with other ingredients. Dust with paprika if desired. Serve warm or at room temperature.
Brown sausage and drain well. Spread in the bottom of a 9 x 13-inch casserole. Add cubed bread, then grated cheese. Beat eggs, dry mustard and milk together. Pour over ingredients in casserole. Drizzle 1 stick melted margarine over all. Cover with foil. Refrigerate overnight. Before serving, uncover and bake in a 350° oven for 45 minutes. Cut in squares to serve.
Combine the first 4 ingredients and set aside. Sift the next 5 ingredients. Beat sugar and shortening until creamy. Beat in eggs, 1 at a time. Stir in sifted ingredients. Add date mixture. Put in a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done.
Note: Corn meal mix can be used. If so, leave baking powder and salt out.
Mix together ingredients. Shape into ball. Cover with finely chopped boiled ham and strips of green and red olives.
Preheat oven to 375°. Spray two 8-inch round layer pans with Pam. Sift together cornstarch, flour and baking powder. In separate deep bowl, beat eggs with electric mixer until foamy. Beat in sugar and Sweet 'N Low gradually. Continue beating 5 minutes or until mix is thick and lemon colored. Gently fold in dry ingredients a few tablespoons at a time, mixing carefully and thoroughly. Turn into prepared pans.
Cook corn according to package directions; drain. Combine with sugar, flour and salt in bowl; mix well. Stir in eggs and milk. Grease casserole dish with melted margarine. Add corn mixture. Bake at 350° for 1 hour until center is set. Yield: 6 servings.
Combine coconut, sugar, flour and salt in bowl. Stir in unbeaten egg whites and extract; mix well. Drop by teaspoons onto lightly greased baking sheets. Bake at 325° for 20 to 25 minutes or until edges are browned. Remove from sheet at once. Makes about 1 1/2 dozen cookies.
Chop everything into small pieces. Add oregano and basil to taste. Coat with salad oil. Let stand 2 hours or more. Serve chilled.
Cut broccoli flowerets into smaller than bite size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces. You need approximately 8 cups.
Press into a 9 x 13-inch pan and bake 10 minutes at 350°.
Rinse and pat dry the chicken. Put in microwave-safe dish. Sprinkle with salt and pepper to taste. Brush with olive oil. Put onion, garlic and rosemary in the cavity. Cover with wax paper loosely. Microwave on High 7 minutes per pound. (Microwaves vary.)
Crumble half of cake into punch bowl. Add other items layered one at a time. Have Cool Whip on top.
Keep grated potatoes covered with cold water until ready to mix to prevent discoloration. Mix all ingredients in a large bowl. Spoon into nonstick or lightly oiled skillet and cook as you would regular pancakes. Turn cakes when edges become lightly browned. Serve warm with applesauce (optional).
Melt marshmallows in milk in top of double boiler. Cool thoroughly. Mix cooled marshmallows with whipped cream. Alternate in baked crust or graham cracker pie crust the whipped cream and marshmallow mixture and shredded Hershey bar. Top with shredded Hershey bar.
When shortening is used add a tablespoon of hot water with the sugar. Measure sifted flour, add baking powder, soda and salt and sift again. Add nuts and mix well. Set aside. Melt shortening in saucepan; remove from heat. Add sugar and mix well. Cool slightly. Add egg and vanilla. Blend, then add flour mixture, a small amount at a time, mixing well after each addition. Turn into a greased 9 x 9 x 2-inch pan. Sprinkle chips over top. Bake in oven at 350° for 20 minutes (do not overbake).
Melt butter and set aside. Halve each roll, making 24 pieces. Combine sugar, cinnamon, pecans and coconut. Spread mixture evenly on a cookie sheet lined with foil. Pour syrup over mixture. Dip each roll half in melted butter and quickly place it, flat side down, on cookie sheet. Pour any remaining butter over rolls. Bake at 350° for 10 to 15 minutes, or until brown. Cool slightly. Turn rolls and use a spatula to pick up sugar mixture left on pan bottom and spread evenly over rolls. Serve warm. Makes 24 rolls.
Saute first 3 ingredients in a deep skillet until tender. Add next 6 ingredients. Cover and simmer for 20 minutes. Cook remaining ingredients. Boil until liquid is absorbed (do not stir). Let set for 5 minutes, then fluff with a fork. Either add the rice to the sauce and mix well or pour the sauce over each serving of rice.
Sift flour with cocoa, salt, baking powder and baking soda. Cream shortening, add sugar gradually and cream until light and fluffy. Beat in eggs. Stir in vanilla and nuts. Add flour mixture alternately with creamed mixture and mix thoroughly. Drop by spoonfuls on greased baking sheet. Bake at 375° about 10 minutes. Frost with chocolate frosting. Makes about 4 dozen.
Steam together zucchini and onion about 20 minutes or until zucchini is tender. Drain.
Preheat oven to 370°. Beat cake mix, eggs, oil, water, pudding mix, poppy seed, lemon peel and lemon juice all together for 2 minutes. Pour into generously buttered and floured Bundt or tube pan. Bake according to instructions on cake mix box. Cool 30 minutes in pan, then invert onto a plate. Sprinkle with powdered sugar.
Mix first 3 ingredients and press into bottom of ungreased 9 x 13 in. pan. Mix all of the other ingredients and pour on top of first mixture. Bake at 350 degrees for 30 minutes. Let cool and cut into squares.
Scald milk and add rind; bring to boil, take off heat. Mix sugar, cornstarch and salt. Add eggs to sugar mixture, then add cooked rice. Add warm milk and discard rinds. Pour into 2 crusts.
Mix the first 5 ingredients and make into 1 large ball; refrigerate for 8 hours. Roll into parsley and serve with crackers and chips.
Cook as directed on package of pudding mix. Add remaining ingredients. Put into a cooked pie shell. Cover with waxed paper. Cool, remove waxed paper and put Cool Whip on top and sprinkle with shaved chocolate. Serves 6.
Scramble the eggs with the milk and oleo. Put in a 9 x 13-inch cake pan. Over top, spread the soup, mushrooms and cheese. Put in refrigerator overnight. Bake at 250° for 50 to 60 minutes.
Cut bread dough into pea size pieces. Drop into a greased 8 x 10-inch cake pan. Melt margarine and mix in milk, sugar and pudding. Pour over bread. Let rise 3 to 5 hours. Bake at 325° for 30 minutes. Flip over onto cutting board. Eat hot.
Mix ingredients together in a casserole dish. Place bacon on top. Then bake 2 hours at 350°.
Heat oven to 400°. Line baking pan with heavy-duty foil. Scrub 2 potatoes; dry and coat with oil. Wash and trim carrots. Season chicken breasts with Lawry's seasoned salt. Arrange all in pan. Slice onion over chicken. Cover with foil and bake 45 minutes. Remove from oven and test chicken for doneness, as well as veggies. If some is not done, remove that which is, and return rest to oven for about 15 minutes. Test again.
Wash and slice cucumbers. Combine salt and water. Pour over cukes. Let stand 5 hours; drain and rinse thoroughly. Mix remaining ingredients. Heat to boiling. Pour over cukes. Bring back only to a boil in pan. Pack in hot jars. No need to process.
Pick and wash beans in cold water. In a large pot over high heat, put beans in hot water with 2 teaspoons salt. Bring to boiling and boil for 2 minutes. Remove from heat and let stand 1 hour, covered.
Combine first 7 ingredients. Add milk and butter; mix well. Pour into 1 1/2-quart casserole dish. Bake in 350° oven 1 hour or until mixture is firm. Makes 6 servings.
Broil diced potatoes drain well, while potatoes are hot add salad cubes with juice. Add chopped eggs and onion, celery, bell pepper, pimento, parsley. Stir in mayonnaise and mustard.	Blend together ingredients well.	Add paprika for flavor, and garnish.
Boil sugar, water and syrup together, stirring constantly until mixture spins a thread. Add peanuts and stir constantly until peanuts "pop" in the syrup as it is stirred. Add butter and soda. Mix well and spread thin on greased surface.
Cook cauliflower, carrots and broccoli until tender; drain. Add both cans of soup and sour cream. Pour in dish and top with cheese and Durkee onion rings. Bake at 400° until brown.
Brown hamburger and sausage together; drain. Cut Velveeta in 1-inch cubes. Add salsa; microwave and stir until cheese is melted. Put meat, cheese and soup in crockpot and stir. Put on high until heated and turn to low. Serve with tortilla chips.
Combine all ingredients in 9 x 13-inch dish and bake at 350° for approximately 40 minutes or until lightly browned.
Sort out unpopped kernels. Combine brown sugar, margarine, corn syrup and salt. Boil 5 minutes. Stir in flavoring and soda. Pour over popcorn. Put in 2 large pans and place in a 250° oven for 1 hour. Stir every 15 minutes. Cool. May add peanuts before putting in oven.
Melt margarine; add sugar and syrup. Boil one minute. Add pinch of soda. Pour over popcorn and stir to coat well. Adjust amount of "caramel" according to taste.
Melt margarine and mix with flour and nuts. Pat into 9 x 13-inch pan. Bake at 350° for 25 minutes. Let cool.
Preheat oven to 350°. In small bowl, combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 2 tablespoons chicken mixture on wide end of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point.
In a saucepan, add zucchini, chicken broth, green onions, salt, pepper and dill weed. Cook mixture until soft, approximately 20 to 30 minutes. Blend the cream cheese and sour cream in a blender until smooth. Then blend in zucchini mixture, a portion at a time, until smooth. Chill overnight or until very cold. Garnish with chopped chives or paprika.
Mix all ingredients together. Use with sliced cucumbers, carrots, celery and cauliflower, etc.
In a large pitcher, stir cocoa mix, sugar, milk and vanilla extract. Stir gently to mix. To serve, pour into an 8 ounce glass. Serve with a straw. Makes 5 to 6 servings.
Place chicken breasts in a long baking dish. Mix all ingredients together and pour over chicken. Bake at 350° until chicken is tender.
Mix dry ingredients. Cut in shortening. Add buttermilk. Roll to 1-inch thick. Brush with melted butter. Cut into biscuits. Bake at 450° until brown.
Mix cake as package. Just add the dry Jell-O and mix well. Bake as cake box says.
Mix together sugars, flour, cloves, nutmeg, cinnamon, salt, soda and baking powder. Add in oil and eggs, blending well. Slowly add in buttermilk. Mix in almond flavoring and nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Beat egg until light; add milk and melted butter. Sift the flours, baking powder, salt and sugar together. Add to egg mixture. Add the drained corn; mix well. Refrigerate batter for at least 2 hours. Drop by tablespoon into deep hot fat (375°) and fry 3 to 5 minutes. Fry only 4 or 5 fritters at a time. Drain on paper towels. Serve with warm honey.
For icing, mix together pudding and milk until thick. Next mix Cool Whip and cream cheese together, adding to pudding mixture. Spread this on top of cooled cake. Spread pineapple on top. Finally, top with coconut and cherries.
While oven is heating (350°), place 9 x 13-inch pan in it, containing 1 stick of butter to be melted while mixing the sugar, flour and milk. Beat to a smooth batter and pour over melted butter, but do not stir. Empty peaches over the batter and sprinkle with 1/2 cup of sugar. Bake for 30 minutes, or until golden brown.
Boil rapidly all ingredients together. Add noodles last. Cook until done. Use canned tomatoes according to taste. If you like more soup use 2 cans, if less, only 1. Delicious.
Combine cornmeal, salt and cold water and add to boiling water. Cook until mushy. In a large pan, heat up the oil and add the onion, eggplant, tofu, garlic and all spices. Simmer for 10 minutes. Add the tomatoes, corn and bell peppers and simmer for 2 minutes more. Remove from heat. Rub a large casserole dish with a little oil and some garlic. Spread out the vegetable mix. Sprinkle with olives, if desired, and cover with the cornmeal mix. Sprinkle with cheese. Bake at 325° for 40 minutes.
Thaw banana slightly to room temperature; slice into pieces. Crush ice in towel with rolling pin or hammer. Place fruit cocktail, along with juice and crushed ice in blender. With blender on low speed, add banana, processing until well blended and smooth. Makes 3 cups. One cup equals 1 1/2 servings of fruit; 105 calories per 1 cup serving, 0 grams fat and 0 mg. cholesterol.
Heat oven to 350°. Lightly grease and flour 10-inch tube pan. In large bowl, blend cake mix and remaining cake ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour 2/3 of batter into prepared pan. Sprinkle 2/3 cup streusel mix evenly over batter in pan. Spread remaining batter; top with remaining streusel mix. Bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on wire rack, streusel side up. Cool completely before glazing.
Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten with meat mallet to tenderize.
Bring orange juice and water to a boil. Add sugar, stirring until dissolved. Add zest and cut up orange flesh. Add cranberries to boiling mix. Bring to a boil again and listen for popping. When they are considerably softer, approx 3-5 minutes, remove from heat. In a bowl large enough to hold everything, put the dried cherries. With a strainer and the back of a soup ladle or wooden spoon, strain the liquid over the cherries and force the berries through the strainer with the ladle. Occasionally scrape the underside of the strainer to allow more flow. Keep forcing the berries through until almost completely strained. Discard the remaining husks. Refrigerate overnight. The mixture will jell considerably as it cools.
Combine dry ingredients. Add the rest and stir. Do not beat. Bake 1 hour at 325°.
Heat oven to 350°. Grease pie plate (9 or 10 inch). Blend all ingredients on high for 15 seconds. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Fry sausage and boil noodles. Saute onion and green pepper. In a 9 X 13 pan layer ingredients in the following order. Noodles, sausage and pepperoni, onion and green pepper, sliced mozzarella cheese, prego sauce, shredded cheese and parmesan. Make a day in advance and refrigerate. Bake at 350 degrees for 20 to 30 minutes.
Mix all ingredients thoroughly. Chill for several hours. Roll out into thin large circle on floured surface. Cut into pie-shaped wedges. Roll from wide end as you would to make a crescent roll. Bake 30 minutes at 350°. Glaze.
Mix all ingredients together in a casserole dish. Bake in oven 20 minutes at 375°. Serve over rice or as an appetizer.
Melt butterscotch tidbits and mix with other ingredients. Drop by spoonfuls on cookie sheet. Bake at 350° until light brown.
Mix above and bring to boil. Boil 5 minutes. Drop by spoonfuls onto waxed paper.
In large skillet, cook ground beef until done, breaking up with spoon or fork. Drain excess fat. Stir in remaining ingredients. Add 1/2 pound cooked, drained spaghetti. Sprinkle 1/2 cup grated Cheddar cheese over all, cover and heat 10 to 15 minutes until bubbly throughout. Serves 4 to 6.
Saute onion and garlic in oil until soft. In large pot, brown beef. Pour off all but 2 tablespoons fat. Stir in tomatoes, paste, water, sugar, basil, parsley, salt and pepper. Simmer, uncovered, stirring frequently for 45 minutes or until sauce thickens.
In skillet brown beef and cook onions until tender but not brown. Add tomato paste and seasonings. Simmer uncovered about 15 minutes. Serve on buns.
In medium glass bowl, combine cream cheese, sugar, egg and vanilla until smooth. Stir in sour cream. Cook on Medium 3 1/2 to 4 minutes; stir twice. Pour cheese mixture into pie crust. Cook at Medium-low for 7 to 8 minutes or until center is almost set. Chill at least 3 hours or overnight.
Prepare noodles as directed. Grill chicken breasts until cooked thoroughly and chop into chunks. Chop all raw vegetables into small chunks.
Blend first 4 ingredients in blender. Mix in remaining ingredients. Bake at 350° until golden brown. Makes 3 loaves.
Cook in double boiler, stirring until thick. When cold, fold in 1 cup whipped cream. Serve with any combination of fruits.
Heat oven to 325°. Peel potatoes; slice thinly. Heat margarine in saucepan over medium heat. Cook onion about 2 minutes. Stir occasionally until bubbly. Remove from heat. Stir in milk and 1 1/2 cups cheese. Heat to boiling. Stir constantly. Boil and stir 1 minute.
Melt chips together in double boiler over hot water. Stir in nuts. Do not boil water in double boiler.
Cream butter and cream cheese together add in egg yolks and then the sugar, add flour, and mix until smooth let chill in refrigerator for 1 hour. Roll out, cut into strips, and roll strips out to thin out dough a little. The wrap around dial rods or cloths pins, bake 375 for 10-12 minutes. Filling: Beat egg whites with 2 tbsp. milk, add 1 tsp. vanilla and 1 cup powdered sugar, mix then add 3/4 cup shortening beat very well, then add another cup of powdered sugar, beat again very well for about 15 minutes.
Preheat oven to 375. Combine flour, baking soda, cinnamon, and salt. Combine sugar and oil in a mixing bowl. Add dry ingredients mixture in portions; alternate with eggs. Add crushed pineapple, coconut, and nuts. Bake for 45 minutes or until done.
Heat oven to 350°. Mix eggs, sugar, oil and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt. Add to egg mixture. Add milk, zucchini and nuts. Pour into greased loaf pans. Bake for 45 to 50 minutes. Makes 2 (1-pound) loaves and 1 small half-pound loaf.
Soften ice cream with blender, mixer or allow to sit until you can stir (it should set up to a spoon however). Gently stir in grapes and cantaloupe; place in individual serving dishes. Sprinkle graham cracker crumbs on each serving. Serve with peanut butter Town House crackers on the side. No cherry on top please Serve "cold." Enjoy!
Brown meat, onions and green peppers. Add soup; bake covered for 2 hours at 350°. Stir every 30 minutes. Serve on buns; fills about 12.
Combine hamburger, bread cubes, the onion, egg, salt and pepper. Add 1/2 can of tomato sauce to mixture, then add the brown sugar, mustard, Worcestershire sauce and vinegar to mixture. Shape mixture into loaf and put in pan. Combine 1/2 can tomato sauce, water and second can of tomato sauce and pour over meat loaf. Bake at 350° until done.
Mix first 4 ingredients over low heat until dissolved. Remove from heat. Add other ingredients. Chill.
Mix sugar, karo syrup and peanut butter in small saucepan on medium heat for about 5 minutes. DO NOT OVER COOK. Cook till it is smooth. Pour over cereal mixture and spread in a 9 x 13 inch pan.
Melt butter; put in brown sugar. Remove from heat. Add eggs, flour, pecans and vanilla. Pour in pan and cook for about 45 minutes at 300°.
Preheat oven to 350°. Grease a 13 x 9-inch pan. On low heat, stir milk, chocolate chips and 3 tablespoons margarine until melted. Stir in 1 cup nuts and 1 teaspoon vanilla. Set aside; keep warm.
Put water, margarine and caramels in double boiler or microwave and melt. After caramels are melted, add pecans. Drop by teaspoon onto greased waxed paper. Chill. Melt chocolate and dip each turtle in chocolate.
Put meat in a Dutch oven. Cover with water. Cook meat until tender. When done, pour off remaining broth. Remove fat and gristle from meat. Tear meat apart. Add taco seasoning and taco sauce. Pour enough of the broth back into meat to desired consistency. Reheat meat.
*Use 1/4 cup oil and 1/4 cup chicken broth (saved from cooking chicken) to reduce fat content.
Drain salmon, remove skin and bones and break into small pieces with a fork. Add beaten egg and other ingredients and mix well. Dip with tablespoon to form flat cakes in a pan in which a sufficient amount of fat has been heated to brown them nicely. Turn with pancake turner to brown both sides, being careful not to burn.
Grind peppers and onions together and put into boiling water for 20 minutes. Drain thoroughly and then pour boiling water over again and let boil 15 minutes. Drain well. Then add salt, brown sugar and vinegar. Boil 10 minutes and can while hot.
Dissolve orange gelatin in boiling water; add cranberry sauce and blend well. Add plain gelatin. Add remaining ingredients and stir just to blend.
Baking Temperature: 325°. Baking Time: 25 to 35 minutes.
Blend cottage cheese, cream cheese and sour cream until smooth. Add remaining ingredients, except corn chips and Cheddar cheese. Pour into a shallow 3-quart baking dish. Sprinkle with corn chips and top with Cheddar cheese. Bake in a preheated 350° oven for 25 to 30 minutes. Serves 8 to 10.
Make tea. While steeping, mix all other ingredients, except for 7-Up. Then add tea. Mix well. Pour into freezer containers and freeze. When ready to serve, spoon out into glasses and add 7-Up. Great party drink.