HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon and sugar. Stir in the macaroni (cooked and drained), tomatoes and onions. Cover and chill. Just before serving, stir in lettuce and bacon.
Rinse lettuce under cold running water; drain and pat dry. Tear into bite size pieces. Layer lettuce, celery and green pepper in large salad bowl. Drain peas on paper towels. Sprinkle over layers. Add sliced red onion next. spread mayonnaise over top, sealing to side of bowl. Sprinkle sugar, cheese and bacon bits over top. Chill, tightly covered, with plastic wrap.
Set oven to 350°. Grease two 8-inch pans. Sift flour, then sift all dry ingredients into mixing bowl. Add water, vanilla and mayonnaise. Blend all ingredients together and beat 75 to 100 strokes until smooth. Bake 30 to 35 minutes. Frost with favorite chocolate icing.
Combine first 6 ingredients. Pour 1/4 of that mixture in greased bundt pan. Add chocolate chips and syrup. Pour into cake pan, bake at 350 for 1 hour.
Cut eggplant into one inch cubes, boil 3 minutes. Pepper and onion may be sauteed in the butter. Add eggplant, tomatoes, saltines, egg and milk. Heat to boiling in same fry pan. Pour into greased casserole and brown in a 350° oven.
Place chicken in a greased casserole. Mix chicken broth and can of soup and pour over chicken. Add chopped, boiled eggs. Mix flour, milk and melted margarine. Pour over chicken. Bake at 350° for 45 minutes or until brown.
Preheat oven to 400°. Mix dry ingredients in large bowl and set aside. Mix remaining ingredients in small bowl and add to flour mixture until dry ingredients are just moistened. (Batter will be lumpy.) Spoon batter into 12 muffin pan cups almost to the top of each. Bake 25 minutes or until firm.
Melt butter and saute celery, onions and peppers. Mix soup with water. Add to vegetables. Stir and heat. Pour into 9 x 12-inch greased baking pan. Arrange fillets in sauce. Sprinkle combined crumbs and cheese over. Bake at 350° for 20 to 25 minutes. Serve over rice or noodles.
Boil together raisins, sugar, shortening and water for 5 minutes. Cool and add remaining ingredients. Pour into greased 9 x 9-inch pan and bake at 350° until done (pulled away from pan, etc.) about 35 to 40 minutes.
Mix all ingredients together and pour into pie shell. Bake at 375° for 45 to 55 minutes or until brown on top.
Mix the first 3 ingredients in large bowl. Combine remaining ingredients in saucepan and cook over medium heat, stirring constantly, until it reaches full boil. Continue boiling for 1 minute. Remove from heat; add 1 teaspoon vanilla. Pour over cereal mixture. Mix with fork until cereal mixture is well coated. Drop by teaspoonful to waxed paper. Work rapidly. Let stand until firm.
Flatten rolls on pan; don't pull apart. Bake according to directions on can until golden brown. Let cool.
Cook sugar, raisins, spices and water 3 minutes. Everything but flour and soda. Add flour and soda. Bake at 325° for 1 hour in an iron skillet or until a toothpick is clean. Note: May cancel salt, I do. May ice cake if you wish.
Melt butter in saucepan over low flame. Stir in cocoa and sugar; turn off flame. Add eggs, one at a time, beating well. Blend in vanilla and flour, stirring until blended. Pour into an 8-inch greased square pan. Top with pecans. Put into a 350° oven. Bake for 20 to 25 minutes. This recipe may be doubled.
Fry bacon until crisp. Add drippings and all to the rest of the ingredients. Bake in the roaster with lid on for 2 hours at 350°.
Combine all ingredients in blender. Blend at medium speed until smooth. Coat bread on both sides. Fry on hot griddle lightly greased with oil.
Cook broccoli and drain. Melt cheese and butter over double boiler. In buttered dish, layer broccoli and cheese mixture, then cracker crumbs. Bake for 25 minutes for 350°. Spoon off excess butter before serving.
Drain pineapple well. Beat margarine and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, dates and vanilla. Combine flour, soda, cinnamon and ginger. Gradually add flour mixture and beat until well blended. Pour batter into greased and floured 13 x 9-inch pan. Bake in a 350° oven for 50 to 60 minutes until cake tested in middle comes out clean. Cool completely. Sprinkle with powdered sugar. Serves 20.
In large stock pot put water, potatoes, celery, onion, carrots, broccoli, chicken broth, salt and pepper. Bring to a boil and simmer until vegetables are tender, 15 to 20 minutes. Blend flour with milk. Slowly add to vegetables stirring constantly until it thickens. Add cheese cubes and stir until melted and smooth. Serves 4.
Wash 10 ounces bean sprouts under cold running water and drain. Cut 1 carrot and 3 green peppers into thin strips. Cook carrot in boiling water for 1 minute. Add sprouts and pepper. Turn off heat. Rinse veggies under cold water. Drain well. Mix together in a glass bowl: soy sauce, rice or cider vinegar, vegetable oil and sesame oil. Just before serving, toss in vegetables. Mix well with a pinch of toasted sesame seed. Serves 4.
Cream butter and sugar. Add egg. Add dry ingredients and vanilla. Drop dough from a teaspoon onto cookie sheets. Bake at 350° approximately 15 minutes until lightly browned. Makes about 3 dozen cookies.
Mix the Bisquick and milk. Turn out dough on surface. Dust with Bisquick. Knead 10 times and roll to 1/4-inch thick. Melt the margarine; spread over dough. Sprinkle with plenty of cinnamon sugar. Put on stewed apples and raisins. Roll up and slice into 3/4-inch (approximately) rolls. Place on ungreased cookie sheet. Bake 8 to 10 minutes until golden brown.
Cook vegetables and drain. Fry hamburg. Mix together in a casserole dish with tomato soup. Make biscuits and place on top. Bake in a 425° oven until biscuits are done.
Drain spaghetti and place in greased casserole dish. Saute onions and garlic in Crisco until tender, not brown. Add tomatoes, salt, pepper, sugar, mushrooms and pour over spaghetti. Toss with fork. Sprinkle with grated cheese.
Combine mustard and vinegar in top of double boiler. Stir well. Cover and let stand 8 hours or overnight. Add remaining ingredients. Mix well. Pour over boiling water and cook 3 to 5 minutes, stirring constantly until thick. Store in refrigerator. Yields 2 cups.
Drain Veg-All and peas. Add onions, soup and mayonnaise. Mix well and put into a buttered casserole dish. Pour melted butter over crushed crackers and place on top of vegetables. Cook at 350° for 20 minutes.
In a large mixing bowl, mix well with ground beef the egg, parsley, garlic and dash of salt and pepper. Add bread crumbs to the mixture until the beef is no longer sticking to hands.
Cream oleo, sugar and egg. Beat until creamy. Add dry ingredients alternately to creamed mixture with coffee. Spread in bottom pan. Sprinkle 1/2 bag bits.
Wash apples. Quarter and core. Cover and cook over medium heat until apples come to a full bowl. Let cool. Run through colander; sweeten to taste.
Heat oven to 400°. Mix vegetables, tuna and soup in an ungreased pie plate. In a bowl, stir remaining ingredients with a fork until blended and pour over tuna mixture. Bake for 30 minutes or until golden brown.
Beat milk, pudding mixes, and 1/2 of the Cool Whip in medium bowl with wire whisk (will be thick). Reserve 1/4 c. of the candy bars. Fold remaining candy into pudding mixture. Spoon mixture in crust, spreading evenly. Spread remaining whipped topping over pudding layer in crust. Sprinkle top with remaining candy. Enjoy immediately or refrigerate until ready to serve. (Recommend refrigerating it to let it set). If you choose you can drizzle a little melted chocolate over the top for added effect.
Let cheese get to room temperature, if you can stand the wait. Mix all ingredients together with your hands (hard job). Separate into 3, 4, 5 or 6 parts and roll each part into a long roll. (Like a snake about 14 to 18 inches long; whatever the diameter of a half dollar gets you.) Roll these rolls in chili powder sprinkled on a sheet of wax paper. (This spread is not hot!)
Sift flour, sugar, baking powder and salt together. Blend beaten egg, corn and melted butter or margarine. Add egg mixture to dry ingredients and stir only enough to moisten the flour. Do not beat. Fill greased muffin cups 2/3 full. Bake in a preheated hot oven at 425° for 20 minutes. Makes 12 muffins.
Mix peanut butter, marshmallow and vanilla. Set aside. Hint: Mix the peanut butter in marshmallow jar and it will come right out. Mix remaining ingredients well and boil for 3 minutes (no longer). Remove from heat and mix well and fast with peanut butter mix.
Preheat oven to 350°. Mix softened butter and sugars until creamy. Add eggs and cream together. Sift flour, pudding and soda into butter mixture. Add vanilla extract and chocolate pieces. Drop by rounded teaspoon on nonstick cookie sheet. Bake until almost done. Remove and cool slightly. Freezes well while still warm.
Preheat oven to 375. Combine water and soup in mixing bowl and stir. Spread one cup of rice in 9 x 13-inch casserole dish. Pour soup mixture over rice and spread. Place chicken breast on top of rice and soup and season to taste. Cover with foil and bake for 1 hour. Remove foil and bake for additional 10 minutes. Let cool and serve with lima beans!
Place all ingredients in a blender or mixer and beat well. Let batter stand at room temperature for 1 hour before using.
Pour sugar and sherry over peaches and set for 2 to 3 hours in refrigerator. Then add ginger ale, lemon juice and ice.
Boil first 6 ingredients together for 3 minutes. When cool, add remaining ingredients. Bake in an 8 x 8-inch pan at 350° for 35 minutes.
Combine olive oil, lime juice, garlic, cilantro and pepper. Process in blender until smooth. Add sugar and salt to taste. Makes 1/2 cup, about 8 servings.
Bake pie shells. Cool. Cube 1 banana into each pie shell; set aside. In 2-quart saucepan, combine sugar, flour and pineapple; stir until thick. Add jello and stir until dissolved. Add frozen strawberries; stir until well mixed. Cube remaining 2 bananas into mixture and add pecans. Mix well and pour in shells. Refrigerate for about 2 hours. Top with Cool Whip.
Add liquid from asparagus to soup. Mix cheese with cracker crumbs. Put layer of crumbs in bottom of casserole dish. Add layer of asparagus. Cover with soup. Repeat, ending with crackers and cheese on top. Pour melted butter over casserole. Bake at 350° for 20 to 30 minutes.
Brown ground beef and drain. Add noodles, corn, 1 1/2 cans of water and chili powder. Let simmer for 5 to 6 minutes. Add cheese and simmer 2 minutes. Ready to serve.
Boil the sugar, water and cocoa; set aside to cool. Cream together the powdered sugar and butter. Add 3 beaten egg yolks to cream mixture, then add cocoa mixture. Add the marshmallows, broken nut meats and vanilla. Fold in beaten egg whites (3) and 12 graham crackers (rolled). Sprinkle half of it in pan. Pour in all mixture; sprinkle with crackers on top.
Grate cabbage and carrots. Add onions. Add salt and pepper to taste and about 1/4 cup sugar. Add about 1 cup mayonnaise. If this is not enough mayonnaise, add enough until slaw is creamy.
Cook chicken until done. Pick meat from bone; reserve broth. Place small pieces of chicken in bottom of 13 x 9 x 2-inch pan. In saucepan, mix and bring to boil soup and chicken broth. In another bowl, mix margarine, pepper, salt, flour and buttermilk. Pour broth mix over chicken and spoon batter over top. Bake at 425° for 25 to 30 minutes.
In a large pot heat oil, recieto, sauce, spices and rice until hot. In a separate pot mix 1 can chicken broth and water with washed kidney beans. Heat until warm. Mix two together and heat on high until all water evaporates (5 minutes). Lower heat to low heat and cover pot. Cook until rice is tender (about 20 minutes).
Preheat oven to 350°. Mix together well the cream cheese and beaten eggs. Add sugar and beat until fluffy. Spread mixture into pie crusts and bake for 20 minutes. Let cool. Meanwhile, mix instant pudding with milk, fold in sweet potatoes, cinnamon and Cool Whip. Blend well. Turn potato mixture into cool pie shells. Add Cool Whip to top and refrigerate.
Melt butter in skillet. Saute onion and celery. Add tuna, Cheddar cheese, milk, salt, pepper and garlic. Simmer until well mixed, about 15 minutes. Serve over toast. Makes 4 servings.
Warm milk. Dissolve pudding mix and sugar; blend until completely dissolved. Pour into ice trays or popsicle molds.
In large skillet saute	onions, beef,	both salts and pepper in 1/4 cup	of margarine.	Stir often; cook macaroni until just tender. Drain and toss with 1/4 cup margarine. Place macaroni in 10 x 13-inch pan. Add 2/3 of cheese to meat mixture; stir until cheese melts. Add 1 can tomato sauce and mushrooms. Pour over	macaroni. Top	with 1 can of tomato sauce. Sprinkle with remaining cheese.	Bake 1 hour and 40 minutes or until hot and bubbly at 350°.
Fry ground beef, onions and butter together and put in last. Cook vegetables until partly soft. Mix together; add salt to taste. Cold pack for 2 hours.
Cook meat and onion. Drain. Add spaghetti sauce and garlic salt to taste. Pour meat sauce into a 13 x 9-inch pan. Sprinkle Mozzarella cheese on top of meat sauce. Mix in a bowl the eggs, milk, oil, flour and salt. Stir until smooth. Pour mixture over meat sauce mixture. Sprinkle Parmesan cheese on top of crust mixture. Bake 30 minutes at 400°.
Cream shortening, sugar and butter well. Add eggs and beat well. Sift flour and soda together. Beginning with the flour, mix the flour and buttermilk, alternately, small amounts at a time into the shortening mixture, beating well after each addition. Add the lemon extract and the hot water. Beat well. Pour into a greased and floured tube pan. Bake 30 minutes at 350°. Decrease heat to 250° and bake 45 minutes or until done. Turn cake on cooling rack and spread with lemon sauce (juice of 1 lemon, 1 cup confectioners sugar and parched pecans).
Place pork chops in a roasting pan. Mix tomato sauce, vinegar, brown sugar and allspice. Simmer for 10 minutes in the pan that pork chops were browned in. Pour over chops in baking pan. Bake 1 to 1 1/2 hours at 325°, depending on thickness of chops.
Puree cream cheese, mayonnaise and garlic in food processor or blender until smooth. Put in saucepan or microwave-safe bowl. Stir in crab meat, lemon juice, Worcestershire sauce and pepper sauce (mild or hot). Warm over low heat, stirring often or heat in microwave until steaming. Serve with crackers.
Cook broccoli; drain. Lay in bottom of 2-quart casserole. Next, layer boned chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken; cover with cheese. Bake at 325° for 30 minutes. Top with bread crumbs.
Mix sugar, eggs, cinnamon, pumpkin, salt, milk and cloves. Pour into a 13 x 9-inch pan lined with waxed paper. Sprinkle 1 box yellow cake mix over mixture. Sprinkle chopped nuts over cake mix. Spoon melted butter evenly over nuts. Bake at 350° until knife inserted in center comes out clean. Remove from oven; immediately invert onto a serving tray and remove wax paper. Cool completely. Frost with large container of Cool Whip. Keep refrigerated.
Mix all ingredients except egg into dough. Add beaten egg slowly. Flour a board and roll dough to 1/4-inch thick. Cut into 2-inch squares. Grease skillet and cook on low; turn when brown. Cool on a cooling rack and sprinkle with sugar when cool.
Cream the butter and sugar. Stir in milk, mixing well. Dust the pecans with 1/2 cup of the flour. Sift remaining flour and other dry ingredients together and add to the creamed mixture. Add nuts and mix well. Pour into greased loaf pan and bake 1 hour at 350° or until the bread begins to leave the side of the pan.
Place hash browns in 9 x 13-inch pan. Mix soup, sour cream, cheese and 1 stick margarine. Spread over hash browns. Spread corn flakes over mixture. Then pour 1 stick margarine over corn flakes. Bake 1 hour at 400°.
Brown meat and onions, then add chili seasoning. Next, add instant potatoes that have been prepared according to package directions. Blend 2 mixtures together. Spoon about 1 tablespoon in flour tortillas. Roll up and fry in skillet.
Mix all ingredients together. Fill greased muffin cups 2/3 full. Bake in a 350° oven for about 25 minutes or until golden. Makes 1 dozen.
Preheat oven to 350 degrees. Grease a 9x13x2 baking pan. In the bowl of the food processor fitted with the steel blade, combine the all-bran and butterscotch morsels. Process until the mixture is fine but not powdery. Remove the blade and stir in the pecans. Reserve 3/4 cup of this mixture. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, eggs, butter and sour cream. Mix well. Stir in the apples and the bran mixture (except the reserved 3/4 cup). Pour the batter into the prepared pan. Sprinkle with reserved bran mixture. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes on a cake rack. Drizzle with glaze. Serves 12.
Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add egg yolks 1 at a time, beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour and soda. Add alternately with buttermilk to chocolate mixture and beat well. Beat until smooth. Fold in egg whites. Pour into 3 layer pans, lined on bottom with wax paper. Bake in moderate oven, 350°, 30 to 40 minutes. Cool 15 minutes and remove from pans.
Bring sugar, vinegar and spices (tie whole spices in a cheesecloth bag) to a boil and cook gently 20 minutes. Scald peaches. Peel, then drop a few at a time into boiling syrup. Cook gently just until tender but not broken. Remove with slotted spoon and pack into hot sterilized jars. Boil down the syrup until thickened. Pour over fruit, leaving 1/2-inch headspace. Seal process 15 minutes in boiling water bath.
Beat zucchini, sugar, eggs and oil together. Add sifted dry ingredients. Add nuts. Raisins may be added, if desired. Bake 1 hour at 350° or until done. Leave in pan until cool.
Saute seasoning in butter. Add flour; stir until well blended. Add Pet milk; stir well. Add crabmeat and bring to slight boil. Lower fire and add green onions. Serve immediately over angel hair pasta.
Cream margarine and sugar until light and fluffy. Beat in vanilla. Combine flour and crushed chips. Add gradually to creamed mixture, stirring until all trace of flour is mixed into batter. Drop by teaspoonful onto greased cookie sheet. Bake in preheated oven at 350° for 11 to 15 minutes.
In a food processor, chop artichokes. Add Parmesan cheese, mayonnaise and cream cheese and blend. Pour mixture into a 2-quart casserole and bake at 350° for 1 hour.
Place all these ingredients together in the pot and mix well. Place the pot on the flame and bring to boil. Reduce the flame and let it simmer and cook until the water is absorbed and the rice looks cooked to your taste.
Brown the meat, onion, peppers and celery. Add salt to taste. Add remainder of ingredients, mixing well. Place in a large baking dish or pan. Bake at 300° to 325° for 30 minutes. Serves about 20.
Bring first four ingredients to boil. Cover. Simmer 5 minutes. Add lemon juice. Stir together dry ingredients. Cut in butter until like coarse meal. Add milk all at once. Stir only until flour is dampened.
Grease a 9 x 13-inch baking dish lightly. Put raw elbow macaroni in dish. Add all remaining ingredients and stir well. Put foil on baking dish and put in refrigerator overnight. Bring to room temperature. Then bake, uncovered, for 1 hour at 350°.
Combine and mix well the meat, salt, pepper, rice and egg. Wash cabbage leaves and boil until tender. Put equal amounts of meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in saucepan.
Preheat oven to 350°. Combine ingredients, mixing well. Pack lightly in loaf pan and bake 90 minutes. Top with seasoned tomato sauce and green pepper rings. Makes 8 servings.
Fry garlic in oil. Heat sauce and puree. Add 1 can water. After frying garlic, brown sausage and add to sauce, then brown hamburger, onions and green pepper and add to sauce after draining. Add seasoning and simmer for 4 hours.
In a large saucepan, combine all ingredients except frankfurters. Bring to a boil, stirring frequently; reduce heat. Add franks; simmer 10 minutes. Serve with toothpicks. Makes 32 appetizers.
Mix onion soup mix, margarine, and vegetable oil together. Place potatoes in baking dish. Pour soup mix over potatoes. Bake at 400° for 45 minutes, turning potatoes about halfway through baking time.
Clean the chicken from the bones and put in bottom of pan. Put noodles over chicken. Mix the soups, broth and sour cream. Pour over noodles. Bake at 375° for 45 minutes. While baking, make the stuffing and pour over the top of the casserole and bake 10 minutes longer.
At night put frozen rolls in a greased Bundt pan. Melt margarine. Add sugar and cinnamon. Stir until dissolved. Add nuts; pour over frozen rolls. Cover pan with towel. In the morning bake at 350° for 25 to 30 minutes.
Cook all ingredients until okra is just done. You may want to cook in casserole in microwave. You can put buttered bread crumbs on top and brown in conventional oven.
Mix all ingredients well. Remove crusts from sandwich bread. Make sandwiches, wrap in foil and freeze. Before heating, dip into 3 beaten eggs, then into crushed potato chips. Bake 30 to 40 minutes at 350°.
Combine all ingredients. Pour into a buttered 9 x 13-inch casserole. Bake at 350° for 30 minutes. Cool slightly and cut into 1 1/2 inch squares. Serve warm, also good cold.
Beat eggs. Add cake mix, pudding, water and oil. Beat 5 to 7 minutes. Bake in a greased and floured Bundt pan for 50 minutes at 350° or until done. Cool in pan a few minutes, then turn over on wire rack to finish. Glaze warm cake that has been pricked all over with a fork.
Beat the eggs. Add sugar, liquids, dry ingredients and flavoring. Chill. On a floured bread board, pat out dough. Cut with doughnut cutter. Drop into hot shortening to cook. Deep fat fryer best to use.
Empty the yogurt into a medium bowl. Freeze, uncovered, for about 2 hours, stirring every 30 minutes until thick, but not firm. Line 12 medium muffin cups, about 2 inches apart. Spoon about 1 tablespoon of Trix, Lucky Charms or Cocoa Puffs cereal into each cup, forming single layer. Top with frozen yogurt. Sprinkle with additional 1 to 2 tablespoons cereal. Press lightly into yogurt. Freeze for 1 hour, or until firm. Best when served the same day.
Mix eggs, milk, salt and sugar. Add flour and mix for 1 minute. Do not overmix. Preheat popover pan with 1 teaspoon of cooking oil in each cup for 10 minutes. When hot, fill each cup 3/4 full. Bake for 15 minutes at 400°. Reduce heat to 350° for an additional 30 minutes. Be sure popovers are cooked inside to prevent from collapsing.
Preheat oven to 375°. Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes.
Mix first 5 ingredients together and add corn muffin mix. Bake at 350° for 50 minutes.
Cream butter, salt and vanilla until light and fluffy, gradually adding brown sugar. Blend in flour, milk and chocolate. Shape dough into 1-inch balls. Place on ungreased cookie sheet. With thumb, make depression in each cookie. Bake at 350° for 10 minutes. While cookies are warm, roll in confectioners sugar. Cool and fill.
Grease cookie sheet; line with whole graham crackers until full. Preheat oven to 350°, then in saucepan, melt margarine and butter. Add sugar and let dissolve, then cook 10 minutes, stirring all the time (it will burn if you don't). Pour over grahams and add chopped nuts. Bake for 10 minutes, then cool. Break into pieces. Store. Keeps well.
Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt together. Beat eggs until foamy. Add sugar, oil and vanilla and add sifted dry ingredients a little at a time. The mixture will be thick. Add zucchini; the mixture will be gummy. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour. Check at 50 minutes; if toothpick comes out clean, bread is done. Great hot or cold, stays moist. May be frozen. Makes 2 loaves.
In medium bowl, pour boiling water over cornmeal and whisk quickly to mix. Set aside to cool slightly.
Combine all ingredients together and stir until sugar is dissolved. Makes 1 cup of sauce. Serve as a barbecue meat sauce dip.