HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large salad bowl, combine broccoli, raisins and onoins. In small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli. Toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds. Toss. Yields 8 servings.
Mix ingredients in order. Drop from teaspoon and press down. Bake for 10 minutes at 400°.
Place beans in pot and soak overnight with 2 tablespoons salt. In the morning, drain off the water the beans soaked in. Add 2 quarts water and all other ingredients. Cover and simmer on low heat for 3 to 4 hours.
Mix margarine, nuts and flour. Spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Microwave cauliflower until thawed enough to break apart. Place in oblong casserole dish (one layer deep). Pour melted margarine over this. Cover with grated Swiss cheese, Parmesan cheese and top with bread crumbs. (If you really like Swiss cheese, you can add more.)
Mix dry ingredients. Add crushed pineapple, eggs and nuts. Put in a 13 x 9-inch pan (greased). Bake 35 minutes at 350°.
Combine dry jello and cottage cheese. Add drained crushed pineapple and cool whip. Chill. Serves 6-8.
Mix cream cheese and peanut butter together. Add sugar and Cool Whip and mix. Divide into the pie crusts and refrigerate. Use the rest of the Cool Whip for the pie tops.
Cream the sugar and Crisco. Add eggs one at a time. Add flour alternately with the milk to the sugar mixture. Stir in vanilla. Bake at 300° for 1 1/2 hours. When cake is cool, punch holes in cake. Top with strawberries and Cool Whip. Keep refrigerated.
Saute onion in shortening until soft; add squash and stir until almost done. Add chiles; cook over very low fire. Sprinkle over cheese and stir until cheese is melted but not stringy. Serves 3 or 4.
Put the vinegar and sugar on stove and heat. Add beaten egg in a separate dish with a little bit of warm mixture. Stir. Add to remaining vinegar mixture. Cook until thickened or cloudy. Remove from heat. Cool and add to cabbage. Add salt and pepper. Add mayonnaise to taste. Stir and serve.
Cook chicken in saltwater. Leave 1 1/2 quarts broth to cook spaghetti. Saute onion, pepper and celery in 1 stick butter. Add chicken pieces, peas, tomatoes, cheese and Worcestershire sauce. Mix well. Pour in casserole dish with spaghetti. Sprinkle cheese on top.
Dissolve Jell-O in hot water. Stir in sherbet. Add fruit, nuts and cottage cheese. Chill to set. Serves 6 to 8 with luncheon or dinner. This is very sweet but the cottage cheese cuts the sweetness.
Salt and pepper the meat. In an iron skillet, brown the meat in shortening. Remove and set aside. Make a roux by browning flour along with onion and green pepper in the fat remaining in the skillet. Add water, tomatoes and seasonings. Allow to simmer for about 30 minutes. Return meat to gravy and cook until tender. Serve over rice. Makes 6 servings.
Brown ground meat and drain off grease. Add onion and bell pepper. Cook until tender. Add remaining ingredients. Simmer until rice is done.
Saute vegetables. Combine all ingredients. Cover with bread crumbs in buttered casserole. Bake at 400° for 30 minutes.
Cream shortening and sugar. Add eggs one at a time; mix well. Mix dry ingredients together. Add buttermilk and dry ingredients alternately. Coat blackberries with a small amount of flour; add to other ingredients and mix well.
Preheat oven to 400 degrees. Grease muffin cups or use liners. Mix sugar, sweet potatoes, butter and eggs together. In another bowl, mix the flour, baking powder, cinnamon, nutmeg and salt. Mix dry ingredients with wet ingredients alternately with the milk, stirring just to blend. Do not overmix! Fold in raisins and nuts. Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture. Bake 20- 25 minutes and serve warm. Makes 2-2 1/2 dozen. Freeze any left over and heat up in microwave when needed.
Chop and simmer vegetables in the water for 15 minutes. Cook margarine and flour over medium heat; add the vegetables along with milk, cheese and ham, then picante sauce.
Mix ingredients together. Pour into unbaked 9-inch pie shell. Cook at 325° slowly until it gets done.
Brown beef. Cook together onions, celery, pepper stirring often. Cook noodles according to pkg. Combine onion, celery, pepper and soups with beef and noodles and cook slowly for a few minutes. Top with strips of cheese; cook only until cheese is melted. Sprinkle 1 tsp garlic salt over top.
Spread refried beans onto a pie plate. Spoon picante sauce over it. Sprinkle with Cheddar cheese and bake until cheese melts. Top with onions and serve with tortilla chips.
Grate cheese. Combine all ingredients except paprika. Roll into a ball. Roll in paprika to coat. Will keep 2 weeks in refrigerator.
Combine the first 4 ingredients. Add the eggs and fruit cocktail; beat well. Bake in greased pan at 300° for 45 minutes.
In small skillet, place butter and melt over medium heat. Add brown sugar slowly while stirring. Add lemon juice and stir. Add rum. Stir and then add cut up bananas (4-inch split pieces). Cook over low heat for 5 minutes. Cool slightly and serve over vanilla ice cream. Serves 5 to 6. Quick, easy way to use leftover or aging bananas.
Preheat oven to 425°. Split hot dogs almost through and fill with cheese. Combine flour, baking powder and salt in a mixing bowl. Cut in shortening until crumbly. Add milk to make a soft dough. Knead lightly a few times. Roll into a rectangle on a floured surface. Cut into 8 rectangles. Spread each with a little mustard. Wrap each hot dog in dough, tucking in the ends and sealing with a little cold water. Place seam side down on a greased baking sheet and bake about 12 minutes, until nicely browned. Serves 6 to 8.
Mix first 5 ingredients together. Then put into a 9 x 12-inch baking dish and top with grated cheese. Bake at 350° for 10 minutes. Serve with Melba rounds or Ritz crackers.
Brown sausage. Drain and rinse. Put sausage in bottom of crock-pot. Break cheese up into small pieces. Put over sausage. Pour milk on top of both. Add 5 ounces water. Heat on low heat for 2 to 3 hours. Stir occasionally to blend. Serve over white tortilla chips.
Put ham hock and beans in large pot. Cover with water. Season with salt, pepper and bay leaf. Cook over low fire 4 to 5 hours, or until meat falls off bone and beans are done.
Melt soup and cheese in pan. Pour over potatoes in casserole and stir in ham. Sprinkle bread crumbs on top. Bake at 350° for approximately 1 hour.
Cut cabbage into small pieces. Place cabbage, sugar, salt, rice and oleo in 2 cups water. Cook until rice is done. Pour into casserole dish.
Mix all ingredients, except chocolate chips and nuts. Beat 3 to 5 minutes on medium speed until smooth. Add nuts and chocolate chips; stir to blend. Bake in oiled and floured Bundt pan 50 to 60 minutes at 350° or until cake tester comes out clean.
Preheat oven to 350°. Sprinkle chicken with seasoning salt. Grease 3-quart casserole well and spread rice over bottom. Layer with mushrooms, then chicken. Mix undiluted soups with savory and dry soup mix. Pour over chicken in casserole. Pour broth around sides to moisten rice. Cover with foil and bake for 1 1/2 hours. Serves 4 to 6.
Prepare cake batter using package directions. Spoon by teaspoonfuls into greased and floured miniature muffin cups. Bake at 350° for 10 minutes or until light brown. Combine confectioners sugar, lemon juice and rind in small bowl; stir until sugar dissolves. Place wire racks over waxed paper. Dip hot miniature cakes in glaze. Place on wire racks to cool completely. Yield: 96 servings.
Mix first 6 ingredients and put in large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350° for 45 minutes.
Grease baking dish. Place ingredients in order and bake 1 hour at 350°.
Combine potatoes, onion, carrots, garlic in enough water to cover potatoes. In medium cooker cook until tender about 10 to 15 minutes. Drain over have the water off but not all the water. Add 1/2 of the chicken broth. Bring to boil; mix remaining chicken broth and corn starch and pour into potatoes. Add milk, butter, salt, and pepper stir together and let simmer for 5 minutes.
In a large microwave safe bowl, add rotel and soup and heat on high for 5 minutes. Then add cheese and heat on high for 10 minutes, stirring every 2 minutes. Serve with your favorite tortilla chips. Also great when you add your favorite chili to it. Just mix 1-1/2 cups of your favorite chili to cheese dip and heat up. Make approx. 8 servings.
Cream shortening and sugar. Beat in the eggs, one at a time. Blend in the almond extract. Sift flour with the baking powder and salt and stir into the first mixture. Add the lemon rind, juice and nuts. Do not beat, but stir only enough to moisten. Bake 1 hour at 350°.
Combine milk and cream in top of double boiler over simmering water. Stir in rice. Cover. Cook until rice is tender, "creamy" liquid is absorbed, 1 1/2 to 2 hours. Butter 2-quart baking dish. Beat egg yolks until frothy; beat in sugar, salt and vanilla. Stir in hot rice, small portion at a time. Beat the egg whites to soft peaks. Fold in rice mixture. Put in baking dish; sprinkle with nutmeg. Place baking dish in shallow pan; add 2-inches hot water to pan. Bake at 350° for 45 minutes.
Mix pudding by instant pudding on box for pie filling. Mix together powdered sugar and cream cheese. Place sugar and cream cheese mixture on crust, then pudding and top with Cool Whip. Chill for 1 hour.
Combine vermouth, bouillon, water, garlic powder, oregano, parsley and salt and pepper and pour one-half of the mixture into a baking dish. Place raw chicken in dish and add cut up potatoes, to suit, around chicken. Add remaining mixture and sprinkle with paprika. Bake in oven at 375° to 400°. Bake 1 1/2 hours. Do not turn chicken.
Mix the 4 boxes of Knox gelatine into boiling water; stir until dissolved, then add 3 packages of Jell-O. Stir and put into clear 9 x 13-inch dish. Put into refrigerator until cold, then cut into squares and serve.
Combine flour, soda, salt, baking powder and cinnamon. Set aside. Beat eggs lightly in mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in bananas and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Bake 40 to 50 minutes at 350°.
Heat oven to 350°. Place 4 spears of asparagus on each ham slice and roll up. Put into baking dish.
Mix together all ingredients except cherries. Put into square plastic container and put into freezer. Decorate with cherries. Take out of freezer about half an hour before serving.
Beat eggs well and mix with other ingredients except pecans. Pour into 9-inch unbaked pie shell to which nuts have been added. Bake in 350° oven until the custard has set, about 40 minutes or when it begins to crack.
Peel plantain. Slice long way in about 3 to 4-inch each slice. Heat oil in frying pan on medium. Place plantains in hot oil. Turn over when other side browns. When both sides are done, take out and drain on paper towel. Serve as an appetizer or side vegetable.
Wash, drain and hull strawberries. Spread softened cream cheese over bottom of cooled, baked pie shell. Cover with 1/2 of the berries (the best ones). Mash remaining berries and, if necessary, add a little water to make 1 1/2 cups. Bring this mixture to a boil and gradually stir in a mixture of sugar and cornstarch. Cook over low heat, stirring constantly, until boiling. Boil one minute (mixture goes from cloudy to clear). Cool. Pour over berries in pie shell. Chill about 2 to 4 hours. Just before serving, decorate with whipped cream.
Crumble cookies or brownies in a Tupperware container.	Pour over at least 1/2 c. rum and refrigerate. Next day, taste for rum flavor and add more if necessary. Stir in a container of Cool Whip.
Preheat oven to 350°. Cook sausage and drain. Saute onion and green pepper in small amount of sausage grease; drain. Combine cheese and flour. Stir in sausage, pepper and onion. Spread on top of croutons in 9 x 12-inch lightly greased dish. Mix remaining ingredients and pour over sausage mixture. Bake for 35 to 40 minutes until filling is set.
Chop and mix first 6 ingredients and place in casserole. Pour butter and milk over top. Put cornflakes on top. Bake for 1/2 hour at 400°.
Saute onions, carrots and celery in butter in a large pan for 5 minutes or until tender. Add flour and cornstarch, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in soda and cheese. Reduce to low heat and cook until cheese melts. Makes 2 quarts.
Saute broccoli, margarine and onion. Then mix this mixture with rest of the ingredients. Place in a greased casserole dish. Bake at 350° for 30 minutes.
Put flour, mustard, salt and pepper in plastic bag and shake; add meat and toss to coat well. Spray a medium sized skillet with Pam or nonstick cooking spray and quickly brown meat over medium-high heat. Add water, vinegar, onion slices, brown sugar, bay leaf and cloves to meat. When boiling, reduce heat, cover and simmer about 15 minutes or until meat is tender. While meat is cooking, cook noodles according to package directions in a large saucepan. (Use 4 cups hot water instead of following directions). Drain. Crumble gingersnaps and add to meat mixture. Cook and stir about 5 minutes until it is thickened. Remove and discard the bay leaf. Serve over the hot noodles. Makes 4 servings.
In a small bowl, stir together the yogurt and 1 1/2 teaspoons of apple pie spice. Cover and refrigerate until ready to serve. Spray a small skillet with no stick spray. Add margarine and heat over medium heat until melted.
Saute onion in butter. Add rice and cook five minutes, stirring constantly. Add soup, 1 can of water and mushrooms. Place in a 2-quart casserole dish. Bake at 370°.
Mix all ingredients together, except Ritz crackers. Put in greased casserole; top with Ritz crackers. Bake at 350° for about 30 minutes.
Combine all ingredients and mix until well blended. Shape into small fruits and vegetables by hand or use small candy molds. If desired, use food coloring to paint details on fruit. Add whole cloves, citron or angelica for stems and blossom ends. Chill until dry. Then store at room temperature, in covered container. Makes about 36 confections.
Cook berries in water until berries "pop". Force mixture through food mill. Add sugar to strained berries. Mix well and boil 5 minutes. Put gelatine in 2 tablespoons cold water. Mix well and add to cranberry mixture. Boil again for 1 to 2 minutes. Cool until partially set. Add celery, nuts and olives. Chill until firm. Serves 8. Much, much tastier than recipe sounds!
Combine softened butter, flour and nuts into a pie crust. Spread in bottom of 13 x 9 x 2-inch pan (pat down). Bake in 350° oven for 20 minutes and cool.
Preheat oven to 375°. Cream thoroughly shortening and sugar. Add eggs, milk and vanilla; beat well. Add flour and mix. Chill dough 1 hour.
Cook salmon in small amount of oil or shortening, until tender. Beat eggs, and seasoning. Add to salmon. Cook until eggs are done. Serve biscuits.
Drain salmon and save liquid. Flake salmon and mix with celery and onion. Mix the two envelopes of gelatine with 1/2 cup of cold water. Combine the liquid saved from salmon with catsup and vinegar. Boil and stir in the softened gelatine mix. Blend into salmon mix. Stir in mayo. Coat inside of mold with mayo. Pour in mixture. Chill until firm. Garnish with lettuce and parsley.
Pour sugar over bananas and let set for 15 minutes. Blend in shortening. Add sifted flour and baking powder. Dissolve salt and soda in water, then add to mixture. Add eggs and nuts. Stir well. Bake at 325° for 50 to 60 minutes in greased pans: 2 medium loaves for 50 minutes or 42 mini muffin for 20 to 25 minutes.
Melt margarine and saute onion. Add broccoli, soup and cheese. Add rice. Bring to boil; put in baking dish. Cover and bake at 350° for 30 minutes.
Blend cheese and salad dressing; add fruits, olives, nuts and salt. Fold in whipped cream. Put in a 1-quart loaf pan or refrigerator tray. Freeze firm. Cut in slices and serve; serves 6 to 8.
Beat until smooth. Melt shortening in skillet and do not grease any more. Turn pancakes when bubbles appear on the surface.
Cream butter, sugar and eggs. Add dry ingredients; mix well. Form in walnut size balls and roll in granulated sugar. Flatten with glass.
Preheat oven to 350°. Mix butter, sugars and peanut butter until light and fluffy. Add egg and beat until smooth. In separate bowl mix flour and baking soda. Add to the butter mixture, then stir in the candy. Bake on ungreased cookie sheet, 12 to 15 minutes or until brown. Makes 8 (4-inch) cookies.
Mix ingredients in order given. Mix well. Line pans with waxed paper. Makes 2 large loaves or 4 small loaves. Bake at 325° for 1 1/2 hours. Cool on rack 5 minutes. Peel paper off cakes and allow to cool on rack. Brush loaves with brandy if desired. Wrap in Saran Wrap, then aluminum foil. Keep well refrigerated.
Preheat oven to 325°. Combine all ingredients except Cheddar cheese and pimentos. Pour into greased 3-quart casserole. Sprinkle Cheddar cheese and pimentos over the top. Bake 30 to 40 minutes. Makes 8 to 10 servings.
Dissolve strawberry gelatin in boiling water. Add syrup drained from strawberry halves. Gradually blend mayonnaise and orange juice with cream cheese. Stir in gelatin. Chill until slightly thickened.
Mix together and pour into two 9-inch pie shells. Set oven on 375° for 10 minutes. Bake for 40 to 45 minutes.
Drain cherries and pineapple. Combine juices to make 1 1/2 cups. Add water, if needed. Bring juice to a boil. Pour over jello and dissolve. Let it cool. Add Coke. Place in refrigerator until mixture begins to thicken. Add pineapple, cherries and nuts. Pour in mold and let set in refrigerator until firm. (Three ounces cream cheese may be added, if desired. Add with hot juices.)
Cream sugar, butter, salt and egg yolks together. Add flour and baking powder and milk. Add vanilla and walnuts. Fold in beaten egg whites. Grease 2 (9-inch) pans with Crisco and line with wax paper, dust with flour. Bake 35 to 40 minutes at 350°.
Cut chicken into 1-inch pieces. Soak in well beaten eggs for 1 hour in refrigerator. Saute mushrooms in butter. Roll chicken in bread crumbs. Brown chicken in butter until done. Place chicken and juices in casserole. Place mushrooms on chicken. Pour broth over this and top with the sliced cheese. Bake, covered, at 350° for 30 minutes.
Cream butter or margarine and sugar. Add eggs and flour alternately, mixing well between each addition. Add flavorings. Mix well. Pour into a greased and floured Bundt pan. Bake 50 minutes in a preheated 350° oven. Let rest in pan until cake begins to pull away from pan, about 10 minutes.
Combine all of the ingredients (except cheese and potato chips), as for a salad. Spread in Pyrex cake baking dish. Shred Cheddar cheese and spread over crab mixture. Crush package of potato chips as finely as possible and use to top dish. Brown in 350° oven for 15 to 20 minutes. Serve with green salad and hot rolls.
Place gelatin and boiling water in bowl and stir until dissolved. Add remaining ingredients. Mix together well and pour into a 9 x 13-inch glass pan or your favorite dish with which you like to serve cranberry sauce.
Preheat oven to 325°. Combine hot water and 2 teaspoons granules in a bowl; stir well. Add 2 cups brownie mix, 1 teaspoon vanilla and egg whites; stir until well-blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325° for 22 minutes (brownie will be fudgy when tested with a wooden pick). Let cool completely on a wire rack.
Salt and pepper chicken to taste. Coat with flour and place in about 1/4 inch cooking oil. Fry until light browned over medium heat, about 30 to 40 minutes. (Preheat oven to 400°.) Place chicken on paper towels to drain. Place chicken in oven pan and cover with barbecue sauce. Bake 20 to 30 minutes until done.
Mix sugar, flour, cream, egg and salt. Cook until thick. Cool. Drain pineapple and cut grapes in half; removing seeds. Combine pineapple, grapes, nuts and marshmallows. Pour cool custard over this and fold in whipped cream. Chill in refrigerator for about 12 hours.
Mix eggs, syrup, butter, and vanilla in bowl. Mix sugar and flour in another bowl. Mix dry ingredients in with wet ingredients and stir together. Place pecans in bottom of pie crust. Pour mixed ingredients over pecans. Take your fingers and dip then in water to wet them, rub wet fingers over crust that is exposed. This will caramelize the exposed crust for better baking.
Combine sour cream, mayonnaise, mustard, vinegar, sugar, salt and pepper in a large bowl. Mix well. Add corn, carrots, green pepper and onion. Mix well. Refrigerate until serving time.
Cook rice according to package instructions. Meanwhile, make sauce by melting butter over low heat. Mix in flour, salt and pepper. When bubbly, remove from heat. Stir in milk. Cook over medium heat, stirring constantly, until thickened. Cook 1 minute longer. Add cream cheese; stir with wire whip until smooth. Arrange asparagus spears on bottom of 2 1/2-quart casserole. Mix shrimp and mushrooms with rice and spoon over asparagus. Top with sauce. Bake at 350° for 10 minutes. Makes 4 to 6 servings.
Put the onion, garlic and raisins through food chopper. Put all ingredients in a large pot and boil 1 hour or until chutney is a rich brown color and rather thick. Pour while hot into 3 hot pint jars and seal at once.
Heat oil in large skillet or wok over medium-high heat. Add chicken; cook and stir until lightly browned. Add remaining ingredients; cook and stir until heated through. Makes 6 servings.
Preheat oven to 350°. Chop ham and onion finely. Place in a large bowl. Add cheese, egg, pepper and mustard. Stir to combine. Spray a mini muffin pan with vegetable oil spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 pieces. Place the dough pieces in the mini muffin cups. Place a small amount of ham mixture in center of each dough cup. Bake for 15 minutes or until lightly browned. Yields 24 appetizers.
In medium saucepan, combine corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate; stir until completely melted. Serve warm as a dip for fruit.
In a pie dish, spread layer of sour cream. Add salsa; top with Cheddar cheese. Place peppers on top. Good with the Tostitos chips.
Place tortillas flat on a cookie sheet. Lightly spoon pizza sauce onto tortillas. Top with shredded Mozzarella cheese or Cheddar cheese and any other items you wish. Place in a 425° oven until tortillas turn a light golden brown.
Melt candy in double boiler. Pour condensed milk in and stir. Add enough milk until thin enough to pour into ice cream freezer. Add remaining milk to full line on freezer. Process the same as homemade ice cream.
Squeeze excess juice from vegetables. Mix and refrigerate overnight or 1 day before making sandwiches. Spread each piece of bread with mayonnaise. Makes 50 to 60 party sandwiches.
Mix everything together. Cover and bake at 300° for 2 1/2 to 3 hours. Serve over noodles.
Melt the baking chocolate in a double boiler over simmering water. Add the condensed milk and stir over the boiling water for 5 minutes. Add the water and blend well. Cool, then add vanilla. Fold in stiffly whipped cream. Pour into a chilled pan (8 x 8 x 2-inch) and place in freezer and freeze. Serve individually with fancy wafers if desired. Makes 6 servings.
Peel eggplant. Slice and cook in small amount of water until tender. Drain and mash eggplant. Add all ingredients, except cheese and cracker crumbs. Mix well. Use buttered 1 1/2 to 2-quart casserole dish. Layer eggplant mixture, then cheese and crumbs and then another layer on top. Bake at 375° for 30 minutes or until brown.
Heat oil. Stir in flour and instant chicken bouillon. Add onion, green pepper, celery and garlic. Cook and stir until vegetables are nearly tender. Stir in tomatoes, parsley, water, salt, pepper, red pepper and bay leaves. Cover and simmer 30 minutes. Add fish; cook 15 minutes. Ladle into serving bowls and top with 1/2 cup of rice. Serves 10.