HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix vegetables, cheese and bacon. In another bowl, combine mayonnaise, sugar and vinegar. Mix well. Pour over vegetable mixture. Mix well. Serve immediately. Makes 10 to 12 servings. Can be made 24 hours in advance.
Beat margarine, oil and sugar until creamy. Add egg yolks, one at a time; mix well. Sift flour and soda together. Alternately add buttermilk. Add vanilla, coconut and chopped nuts. Fold in beaten egg whites. Grease and flour three 9-inch pans. Bake at 350° for 30 minutes. When cool, frost with cream cheese frosting. Freezes well.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. In a medium mixing bowl, cream butter or margarine and sugars. Beat in corn syrup and vanilla. Stir in oats. Moisten hands to prevent sticking. Pat mixture over bottom of pan. Bake at 350° for approximately 25 minutes or until bubbly and brown. Cool slightly. Melt chocolate with peanut butter on low setting. Stir to blend. Spread over baked layer; chill. Loosen sides and turn out. Cut into 3 x 1-inch bars. Yields 3 dozen.
Cook cake mix as directed on box. Poke holes in cake (fork, toothpick, etc.). Blend evaporated milk and cream of coconut together. Pour on top of cake. Cover with Cool Whip and sprinkle on coconut, as desired.
Fry onion until lightly golden. Add eggplant and chickpeas, stirring lightly, until eggplant is tender. Add tomatoes or diluted tomato paste and seasoning, blending for a few minutes until done. Serve warm or cold.
Brown beef with onion and pepper. Drain. Stir in tomato paste. Cook for 5 minutes. Spray muffin pan with nonstick spray. Flatten biscuits and put in muffin cups. Pour meat mixture in each cup. Top with cheese. Bake at 400° for 12 minutes or until brown.
Add ingredients together and beat until well mixed. Add pecans to mixture and pour into pie crust. Bake until pie is set and pie crust is browned. Use a 375° oven and bake for 40 to 50 minutes. Enjoy. I use a deep dish pie crust.
Cook broccoli; put in baking dish. Top with layer of turkey and add salt and pepper. Add mushroom soup, mixed with salad dressing. Add grated cheese and toast cubes on top. Bake at 350° for 30 minutes.
Boil raisins in the water and let cool. Add remaining ingredients and bake at 325° for 1 hour.
In a large salad bowl, combine mayonnaise, yogurt and seasonings. Fold in potatoes, peas and onions. Cover and chill. Contains 135 calories per serving.
In large mixing bowl, cream together sugars and shortening until fluffy. Add eggs and vanilla. Beat well. Stir together flour, baking powder, soda and salt. Stir into creamed mixture. Stir in candy and coconut. Using about 1 tablespoon mixture for each, roll into 1-inch balls. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove. Cool on wire rack. Makes 6 dozen or more.
Combine all ingredients. Fold in egg whites lastly. Pour in buttered dish. Bake at 325° for 1 hour or until firm.
Beat eggs until light. Add sugar gradually until thick; then add remaining ingredients. Makes 1 gallon.
Combine eggs, milk, salt, flour and sugar. Mix. Add corn. Pour into baking dish and pour melted butter over top. Bake at 350° for 1 hour.
Boil chicken in 1 can broth and a little water. After boiled and when ready for dumplings, add bouillon cubes and drop biscuit dough into broth. Thicken as desired with cornstarch.
Cream together margarine, sugars and eggs until light and fluffy. Mix all dry ingredients together and then add to creamed mixture a little at a time. Add vanilla. Bake on an ungreased cookie sheet at 350° for 10 to 12 minutes, until they look a little cracked. Do not overbake!
Heat oven to 425°. Pulverize the pecans and crackers. Add brown sugar and blend well with fingers. Add butter, tossing with a fork. Press crumbs in bottom and halfway up side of 9-inch spring-form pan. Bake for 10 minutes. Remove and cool. Reduce oven temperature to 350°.
Mix in order. Pour in unbaked pie shell and bake 30 to 45 minutes at 350°.
Remove chicken from bones and put in the bottom of a 9 x 13-inch dish. Next spread vegetables over chicken. Mix soup and milk together. Pour over chicken and vegetables. Make stuffing according to directions on package and sprinkle on top. Bake 45 to 60 minutes in a 350° oven.
Combine all ingredients and beat on low for 2 minutes. Bake in Bundt pan for 45 to 60 minutes (depends on your oven) at 350°.
Roll out dough into large rectangle on lightly floured surface. Brush with egg and milk wash. Place remaining ingredients of your choice down the middle 1/3 of rectangle. Fold up outer third (sides) of rectangle over the center. Brush top with egg and milk wash. Sprinkle with Parmesan, oregano and parsley. Bake at 350° on greased cookie sheet for 20 minutes. Serves 4 to 6.
Mix above ingredients together. Stuff cooked jumbo pasta shells with mixture. Cover bottom of a 9 x 13-inch pan with marinara sauce (spaghetti sauce). Place shells in pan. Cover with remaining sauce and shredded Mozzarella. Bake at 350° for 30 minutes.
Empty ingredients into large bowl (do not drain any cans). Mix instant pudding and let set.	(If liquid is still too thin, add another small box of instant pudding.) Chill and serve with most any dish and/or meal. (Can be added to for larger bowl or taken away for smaller amount.)
Mix and pour into unbaked pie shell. Bake at 350° for 35 minutes.
Blend orange Jell-O with boiling water. Refrigerate until consistency of egg whites. Blend in Cool Whip; add oranges and pineapple. Pour into flat pan. Sprinkle top with chopped nuts. Refrigerate again until it becomes stiffer.
Boil butter, onion and water. Add broccoli and cook 3 minutes. Add rice and let stand 5 minutes. Add Cheez Whiz and soup; mix well and pour into 13 x 9-inch dish. Cook 35 minutes at 325°. Serves 10 to 15.
Spread hamburger in bottom of greased loaf pan or casserole. Sprinkle with salt and pepper. Add green beans. Pour mushroom soup over beans. Add frozen Tater Tots. Bake at 375° for approximately 1 hour.
Heat oven to 350°. In a Dutch oven or large roaster, saute bacon and onions; drain. Add remaining ingredients; mix well. Bake uncovered at 350° for 60 to 70 minutes, until hot and bubbly. Serves 16.
Heat oven to 350°. Melt margarine. Beat egg slightly. Combine sugar, flour, soda, nuts and dates. Stir into eggs, margarine and vanilla. Bake 20 minutes. Dust bottom side with powdered sugar.
Melt butterscotch chips in double boiler until smooth. Stir in peanut chips or remove from stove and add peanut butter. Pour into round buttered cake pan or tiny cupcake cups. Let cool.
Heat oven to 375°. Arrange carrots in ungreased rectangular baking dish, 12 x 7 x 2-inches. Layer cauliflowerets over carrots. Dot with margarine. Sprinkle with salt and nutmeg. Cover and bake until vegetables are tender, 50 to 55 minutes. Sprinkle with cheese; garnish with parsley.
Sieve the flour. Take out the butter from the refrigerator 1 hour in advance. Cream the butter and sugar very well. When mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly. If the mixture curdles while adding eggs, add a little flour before adding the next egg. Fold in the flour and add milk until the mixture forms a dropping consistency. Add vanilla essence. Grease and dust two 7-inch diameter tins. Pour 1/2 the mixture into each of the two tins. Bake in a hot oven at 400° for 20 minutes. Cool the cake.
Combine sugar, corn syrup, water and a small lump of butter. Cook mixture until peanuts pop. Stir in soda. Spread in ungreased pan. When cold, break into pieces.
Preheat oven to 375°. Grease a 15 x 10 x 1-inch jelly roll pan. Line with wax paper. Grease and flour the wax paper.
Saute meat; sprinkle with taco seasoning. Add rest of ingredients (salsa and preserves) to pan and simmer with a little added water for 45 minutes. Serve over cooked rice.
Cook sugar, syrup and water until mixture spins a thread. Then add raw peanuts. Cook until golden brown. Add butter, vanilla, salt and baking soda. Mix and pour out onto a large cookie sheet that has been previously buttered. Let cool and break into pieces.
Cut buttered bread into finger width pieces or cubes. Arrange in layers in buttered baking dish (for variation, sprinkle each layer with slices Brazil nuts or raisins and cinnamon). Beat eggs slightly; add sugar, salt, vanilla and milk. Mix well and pour over bread. Bake in slow oven (325°) for 1 hour. Serves 6.
Mix Jell-O according to instructions on box, except before the cold water, add ice cream and berries. Then add cold water. Mix and pour into a large dish and freeze. Thaw some before eating to soften. Very refreshing.
Cook broccoli and drain. Arrange broccoli in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place the chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine breadcrumbs and butter; sprinkle all over. Bake in preheated 350° oven for 25 to 30 minutes or until thoroughly heated. Trim with pimento strips if desired. Makes 6 to 8 servings.
Beat eggs and sugar, add all remaining ingredients. Mix until well blended. Grease 2 loaf pans and pour batter. Bake at 350 degrees for 1 hour.
Place pork cutlets between sheets of plastic wrap and pound to a 1/3-inch thickness. Sprinkle with half of sage, salt and pepper. Melt butter in a 10-inch skillet over medium-high heat. Add pork and cook until cooked through and brown on both sides, about 2 minutes per side. Remove pork to a plate, leaving drippings in skillet. Add broth, syrup, mustard and remaining sage to the skillet. Boil until syrupy, about 3 minutes. Reduce heat to low. Return pork to skillet, and cook until just heated through, about 2 minutes. Serve glazed with the sauce.
Add boiling water to lime Jell-O. When Jell-O is starting to set, add crushed pineapple. Pour over first mixture. Chill until set.
Bake potatoes until soft (in 450° oven), about 1 hour. Peel and mash. Add butter and mix well. Peel, core and thinly slice apples. In a saucepan, place apples, sugar and water and cook, covered, until tender.
Cream the cheese, mayonnaise and sugar. Add pineapple, marshmallows, rice and cherries. Last fold in the cream, which has been whipped good, and nuts. Place in dish and chill.
In large mixing bowl, put warm water, then add to the water the yeast, sugar, salt and shortening. Mix well, then stir flour into the mixture until the dough turns into elastic, not sticky. Keep adding flour if you need more than the 5 cups; grease your dough. Let rise. Fry in hot grease until lightly browned. Drain on paper towels.
Mix and form into meatballs. Bake on cookie sheet in a 275° oven for 30 minutes.
Layer broccoli in 9 x 13-inch pan. Lay chicken on top of broccoli. Combine the next 5 ingredients and pour over chicken. Sprinkle cheese over chicken mixture. Mix bread crumbs and melted butter. Sprinkle over chicken. Bake at 350° for 25 to 30 minutes until hot. Let stand a few minutes and serve over rice.
Mix broth, salt and baking powder. Add enough flour to make dough stiff dough to roll out. Slice into strips. Drop strips into boiling broth. Simmer. (I let the chicken cool, remove it from the bones, then return it to the broth.)
Mix the first 4 ingredients. Melt chocolate and butter slowly over low heat. Add to first mixture, then add milk and vanilla. Stir with wire whisk. Pour into greased 9-inch square baking pan. Combine sugars and cocoa and sprinkle over top of batter. Pour coffee over top. Bake at 350° for 40 minutes. Serve with vanilla ice cream.
Place toast in a greased 8 x 8-inch dish or pan. Top with the salmon (drain all juice). Put the salmon on the toast with your hands (works better). Mix soup with cream or milk; add parsley and onion. Spoon over salmon; sprinkle with cheese. Bake at 350° for 25 to 30 minutes, until cheese melts and is bubbly. Makes 4 big servings.
Put half of ham, potatoes and onion in a slow cooker. Sprinkle with salt and pepper, then half of cheese. Repeat layers. Spread soup over top, completely covering potatoes. Sprinkle with paprika. Cover and cook on low for 8 hours.
Cook chicken until done. Remove from broth and cool. Chop into bite-sized pieces and place in lightly greased 13 x 9 pan. Combine soup, sour cream and seasonings. Pour over chicken. Combine cracker crumbs and poppy seeds. Sprinkle over soup mixture and drizzle with margarine. Bake at 350° for 30 minutes. Serves 10 to 12.
Beat cheese until smooth; gradually beat in sugar. Blend in vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, 4 hours. Clean; slice strawberries and mix with glaze. Serve on top of cheesecake.
Melt margarine. Beat in eggs. Add sugar, flour, cocoa and baking powder. Put in greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Mix flour and suet with salt together with enough water to make a firm dough. Roll out pastry on a floured cloth (large enough to hold ingredients). The pastry should be 1/2-inch thick in center. Place beef kidney and onion mixture; dust with flour and sprinkle with water. Fold the pastry together to hold the meat mixture. Gather the 4 corners of the cloth into 1 hand and tie with string, leaving about 1-inch leeway between the pudding and the tie. Put into a saucepan, cover with cold water and boil slowly for about 3 hours. Serves 4 to 5.
Beat eggs; add oil, sugar and zucchini. Add in dry ingredients. Mix thoroughly. Add vanilla and nuts. Pour mixture into greased and lightly floured loaf pans (2 large or 3 small). Bake at 350° for 1 hour. Cool on rack. Turn out and cool thoroughly.
Mix flour, sugar and butter all together. Mix molasses, hot water and baking soda all together. Pour liquid in unbaked pie shell and then put crumbs over liquid. Do not mix together. Bake 45 minutes at 350°. Makes 2 pies.
Combine all ingredients, except the peanut butter and oats, in saucepan. Boil 2 minutes. Remove from heat. Pour mixture over oats and peanut butter. Mix well. Pour or drop in a buttered pan. Makes 3 dozen.
Mix all ingredients at once and pour into pie shell. Bake at 350° for 6 minutes or until knife comes out clean.
Cream shortening and sugar. Beat in 1 whole egg and 2 egg yolks.
Preheat oven to 375°. Mix butter, sugar, brown sugar, vanilla and eggs in a large bowl. Then mix soda, salt and 1 1/4 cups of the flour. Stir in the rest of the flour, peanut butter and chocolate chips. Drop heaping tablespoonfuls of dough onto a large cookie sheet. Bake for 8 to 11 minutes.
Saute sausage; drain well. Mix eggs, milk and seasonings. Layer bread cubes, sausage and cheese in a greased casserole dish. Pour egg mixture over layered mixture. Refrigerate overnight or 2 to 3 hours before baking. Bake 45 minutes at 350°.
Preheat oven to 325°. In a 10 x 15-inch baking pan combine oats, cereal, peanuts and cinnamon. In a small saucepan, combine butter, brown sugar, water and vanilla. Stir over low heat until evenly blended. Pour over oat mixture. Stir to coat well. Bake, stirring frequently for 30 minutes, or until lightly browned. Cool. Stir in raisins. Store in an airtight container.
Cream sugar and shortening. Add color and eggs. Sift flour 3 times. Add vanilla, flour, salt, buttermilk and cocoa alternately. Dissolve vinegar and soda together before folding into flour mixture. Bake 30 minutes at 350°.
Press graham crackers, butter and sugar into glass dish (9 x 13-inch). Soften cream cheese and powdered sugar and fold in Cool Whip. Spread over graham cracker mixture. Pour over top of cherry pie filling. Chill in refrigerator for 2 hours. Cut into squares and serve.
Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately one hour. Blend cream cheese, butter and sour cream together, then add the cornstarch, sugar, vanilla and lemon juice. Beat on "whip" speed until very well blended. Beat in one egg at a time until the entire mixture is very smooth.
Grease a 9 x 13-inch pan. Put rhubarb, sugar, Jell-O and marshmallows over bottom of pan. Mix cake mix as directed on package. Pour cake batter over rhubarb and Jell-O mixture. Bake at 350° for 50 to 60 minutes. Invert cake on a tray. When cool, serve with whipped topping or ice cream.
Dissolve yeast in warm water in deep bowl; add sugar, salt and about half of flour. Beat thoroughly two minutes. Add egg and shortening and beat in remaining flour. Let rise in bowl in warm place about 50 minutes. Stir batter down and place in greased muffin pans. Let rise 30 minutes and bake 10 to 12 minutes at 425°. Makes 12.
Cream the margarine and shortening. Add eggs and sugar alternately. Sift flour and baking powder. Add alternately with milk. Add the vanilla. Bake in greased and floured tube pan at 350° for 1 1/2 hours. Cool and remove from pan.
Bake Jiffy mix as directed on box. Crumble baked corn bread into bottom of pan or dish. Pour beans on top of bread. Slice onions, pepper and tomato on top of beans. Mix mayonnaise and pickle juice together; pour on top. Sprinkle cheese on top. Chill and serve.
Brown hamburger, pepper and onion. Drain. Add tomatoes and spices to taste (1/2 to 1 teaspoon). Simmer for 15 minutes. Cook macaroni separately. Drain and add to hamburger. Simmer 5 to 10 minutes. Top with your favorite cheese. American cheese is delicious. Serves 6.
Soften cream cheese and mix with Italian dressing and mayo. Chill. Spread on party rounds. Top with a slice of cucumber. Enjoy!
Combine turkey, celery, grapes and mayonnaise. Season with salt and pepper. Toss lightly. Serve on salad greens. Trim with additional grapes, if desired. Serves 6.
Melt margarine in 9 x 13-inch pan. Add brown sugar and mix together. Place 2 layers bread over sugar mixture. Mix remaining ingredients together and pour over top of bread. Cover and refrigerate overnight. Bake uncovered at 375° for 35 minutes or until toasted on top.
Heat oven to 350°. Grease pan. Melt cocoa and shortening in large saucepan over low heat. Remove from heat, mix in sugar, eggs and vanilla. Stir in remaining ingredients. Bake for 30 minutes.
Grease 9-inch pie plate. Beat all ingredients until smooth. Bake about 30 to 35 minutes at 350° until knife comes out clean. Serve with fruit if desired.
In a 2-quart microwave dish, stir together cocoa, sugar, cornstarch, Sweet 'N Low and salt. Gradually stir in milk. Cook on High power 6 minutes or until thickened, stirring several times. Stir in margarine and vanilla. Pour into individual serving dishes; cover with plastic wrap. Refrigerate. Makes 5 (1/2-cup) servings.
Break cauliflower into flowerets. Boil until tender in salted water. Mix eggs with flour and salt to taste until it forms a paste. Add drained cauliflower. Drop in hot oil and dry until brown, turning once.
Cream sugar and shortening. Add eggs, one at a time. Add soda and salt to buttermilk; then add alternately to creamed mixture with flour. Add orange peel, nuts and dates. Bake in 1-piece angel food cake pan (large), greased and floured well, 1 1/2 hours at 300°.
Sift flour, soda, cinnamon and 1 teaspoon salt together. Cream eggs and sugar in mixer bowl until light and fluffy. Add dry ingredients, oil, apples, pecans and vanilla; mix well. Pour into greased 9 x 12-inch dish or pan. Bake at 350° for 45 to 60 minutes or until cake tests done.
Mix milk, egg and butter. Add dry ingredients. Pour into a greased 9 x 13-inch cake pan. Arrange blueberries over all. Place a piece of sausage so that each slice has a sausage. Bake at 450° for 20 minutes. Test with toothpick. Serve with syrup.
Partially thaw strawberries. Drain oranges and pineapple. Slice bananas. Mix all ingredients in a large mixing bowl. Chill and serve.
Pour boiling water and gelatin in large mixing bowl; mix until gelatin dissolves. Beat cranberry sauce and sour cream into gelatin mixture with eggbeater. Drain oranges and fold into mixture with chopped nuts. Spoon into 5-cup ring mold. Chill in refrigerator until set.
Cream margarine and flour together until smooth. I melt the margarine first. Add cheese and milk. Boil until bubbly. Add tomato juice that is boiling in another pan. Stir until completely slowly mixed. Season with salt and pepper. Ready to serve with crackers.
In mixing bowl, combine water, honey and yeast. Let set until mixture bubbles. Beat into yeast mixture 5 cups whole wheat flour. Beat 5 minutes by hand or with an electric mixer. Let set a few minutes. Then mix in salt, oatmeal and 8 to 8 1/2 cups of flour. Add chopped dates or raisins. Knead 8 to 10 minutes. Cover and let rise 1 hour. Divide dough into 4 balls. Form into 4 loaves, making sure you work dough hard enough to get large air bubbles out. Place in 4 medium sized SilverStone loaf pans or four medium loaf pans that have been sprayed with Pam. Let rise about 1/2 hour. Bake at 350° for 1 hour. Makes 4 medium loaves.
Heat oven to 350°. Place potatoes on oven rack and bake for 60 to 75 minutes or until tender. Cut a thin lengthwise slice from each potato. Scoop out the inside, leaving a thin shell.
Toast oats and sesame seed in skillet, stirring occasionally, for 3 minutes or until lightly browned. Melt marshmallows, peanut butter and margarine over medium flame, stirring constantly. Add oats, sesame seed and remaining ingredients. Mix well. Press into a 9 x 13-inch pan. Cool and cut into bars. Yield: 48 bars.
Let bread rise according to package directions. Punch down and flatten out on a 9 x 13-inch shallow pan. Heat the olive oil slowly. Add garlic only to slightly brown. Do not overcook. Pour garlic and oil over broccoli, olives and cheese and mix together. Pour mixture onto bread dough and roll up, jelly roll fashion (2 rolls). Bake at 350° for 45 minutes. Slice.
Saute beef; add onion, garlic and seasoning. Cook for 5 minutes. Add all but rice and simmer 30 minutes. Add rice just before serving. Put the following toppings in separate dishes for self-service: cheese, tomatoes, lettuce, Fritos, avocado, ripe olives and taco sauce.
Combine potatoes and oil in a 12 x 8 x 2-inch baking dish; toss well. Sprinkle potatoes with parsley, chili powder, salt and pepper. Cover tightly with heavy-duty plastic wrap; fold back a small corner to wrap to allow steam to escape. Microwave at High 9 to 10 minutes or until tender, stirring gently, every 3 minutes. Sprinkle potatoes with cheese and onion. Let stand, covered, 5 minutes.
In a bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda. Add shortening, molasses, egg and 1/2 cup water. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes.
Mix oil, vinegar and seasonings well. Mix all other ingredients and pour seasonings over. Mix well. Refrigerate 2 hours.
Clean zucchini and mushrooms. Melt butter in skillet and saute zucchini, mushrooms, onions and tomatoes until tender. Drain off excess liquid. Using 2 qt. casserole, layer vegetable mixture, alternately with Mozzarella cheese, ending with cheese on top. Sprinkle with breadcrumbs and Parmesan cheese. Bake at 350°, covered the first 1/2 hour and uncovered the last 1/2 hour.
Peel and cut eggs in half. Mix together the sour cream, mayonnaise, horseradish, salt and pepper. Gently mix in the egg yolks. Fill egg whites with yolk mixture; sprinkle with paprika. Chill at least 1 hour.
Mix the first 3 ingredients; set aside. This is the filling. Mix cake as directed on the box. Bake in two 8-inch round cake pans. When cooled, split the layers; put the filling between the layers. Reserve 1 cup of filling to add to the carton of Cool Whip for the frosting on top. Store in the refrigerator. Best after 3 days in the refrigerator, if you can wait that long.
Preheat oven to 350°. Grease 13 x 9-inch baking dish. Combine egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish. Bake for 60 to 65 minutes or until set. Makes 12 servings.
Mix flour together. Cream butter and sugar and add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream, ending with flour. Add flavoring. Pour into a large tube pan. Bake at 350° for 1 hour and about 5 or 10 minutes.
Drain and crush fruit; add cream cheese. Work/mix together well. Add dry pudding. Mix. Form into ball, roll in nuts. Refrigerate till time to serve.