HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut lettuce into bite size pieces and place in a large salad bowl. Slice the red onion paper thin and add to the bowl. Cut the artichoke hearts into small pieces and add to salad. Add parmesan cheese. In a small bowl, combine vegetable oil, olive oil and red wine vinegar. Mix well and pour over salad. Toss salad well and serve immediately.
Mix together coconut, sugar and sour cream and put in refrigerator until cake is cooled. Bake cake mix; make 2 layers and cool. Split layers and spread coconut mixture between each layer. Ice cake top and sides with Cool Whip or 7 minute icing. Sprinkle with coconut. Keep refrigerated.
Combine all vegetables. Mix sugar, vinegar, oil and salt and bring to a full boil. Pour over vegetables. Chill 24 hours.
Beat eggs, sugar and flour. Add 1 cup milk. Cook until really thick. Add peanut butter. Cool overnight in refrigerator. Next day mix Dream Whip and 1 cup milk. Add vanilla. Beat until stiff. Mix with pudding mixture. Put a layer of pudding in the bottom of a serving bowl. Alternate bananas and pudding ending up with pudding. Sprinkle ground white skinless peanuts on top.
Melt margarine and white chocolate. Combine all ingredients. Bake at 350°.
Combine oats, peanut butter, coconut, cocoa and vanilla, mixing well; set aside. Combine sugar, milk and butter in a small saucepan, bring to a boil. Cook 1 minute, stirring constantly. Pour over reserved oat mixture, quickly stir to mix well. Immediately drop by heaping teaspoonfuls onto waxed paper lined baking sheets. Let cool. Carefully remove from wax paper to serve. Yields 4 dozen.
Score surface of ham, making diamond shapes 1/4-inch deep. Insert a clove in each diamond. Place ham on rack in a shallow roasting pan; pour ginger ale into pan. Loosely cover with foil. Bake at 325° for 1 hour. In small bowl, combine the spreadable fruit, brown sugar, mustard and ginger; brush some over ham. Bake, uncovered, for 1 1/2 to 2 hours, brushing occasionally with glaze. Serve with remaining glaze. Yield: 16 servings.
In a skillet, heat butter until lightly brown. Add meat; brown well on all sides. Sprinkle with half the salt and pepper. Reduce heat; cover and let meat cook about 10 minutes. Turn once during cooking. Remove meat; cover with foil. Add water to pan. Heat and scrape drippings; strain juices. Peel potatoes; slice thinly. Layer into a greased baking dish. Sprinkle with remaining salt and pepper. Pour pan juices over.
Cream eggs; add sugar and oil. Sift flour, salt, cinnamon, baking powder and soda into creamed mixture. Stir in vanilla, pineapple and zucchini. Add nuts and drained raisins. Spoon into greased and floured Bundt pan. Bake at 350° for 1 hour. Use toothpick test.
Put potatoes on greased jelly roll pan and bake in 350° oven for 30 minutes. Turn after 15 minutes. Remove from oven and place various toppings on potatoes. Return to oven long enough to melt cheese.
Preheat oven to 325°. Combine and beat the eggs, flour and sugar. Add melted butter, vanilla extract and chocolate chips. Pour mixture into pie shell. Bake for 1 hour.
Mix first 3 ingredients and spread in bottom of 10 x 13-inch pan. Bake 10 minutes at 400°. Cool. Blend cream cheese and 1 cup sugar; fold in Cool Whip. Spread on the cooled pretzel crust. Dissolve strawberry jello in 2 cups boiling water; stir in frozen strawberries. Put in refrigerator for 10 minutes, then spread over second layer. Refrigerate until set.
Thaw potatoes. Mix 1 stick oleo, soup, sour cream, salt, pepper, onion, cheese and potatoes. Place in large baking dish. Combine corn flakes and 1/2 cup melted oleo; spread on top of potato mixture.
Cream butter and 1 cup sugar. Beat in eggs until smooth. Stir in flour, salt, cocoa, baking soda and vanilla. Roll 2 teaspoons of the dough into a ball for each cookie. Put into ungreased baking sheet, 1 inch apart. Roll in confectioners sugar. Bake at 350° for 7 to 10 minutes.
Combine all ingredients and put into large 9 x 13-inch Pyrex dish. Cover with 1 cup grated Cheddar cheese and then sprinkle paprika to taste. Bake at 350° for 30 to 45 minutes or until "bubbly hot".
Mix in small saucepan over medium heat the vinegar, sugar and egg yolks. Stir constantly until thickened. Cool, then add an equal amount of Hellmann's mayonnaise. For a large bowl of salad, double recipe.
Preheat oven to 350°. Saute onion and add peppers and soup. Place layer of chips in 9 x 13-inch dish. Alternate with chicken and soup mixture. Bake until hot, then top with shredded sharp Cheddar cheese and melt.
Peel and chop fruit. Add chopped pecans and condensed milk. Refrigerate until ready to serve. For more color, leave peeling on one apple.
In a large bowl, quarter the artichoke hearts. Add the diced chicken, soup, mayonnaise and lemon juice. Stir to mix all ingredients. Place in a 9 x 13 casserole dish that has been greased or sprayed with Pam. On the top, scatter the grated Cheddar cheese. Top with bread crumbs. Bake at 350° for 25 to 30 minutes. Serves 8.
Cook chicken done; debone and set aside, removing all fat and skin. Cook the rice and set aside. In a wok or nonstick deep, heavy saucepan, mix the chicken, rice, soups, peas, water and seasoning to taste. You may also add cut up mushrooms to taste.
Heat oven at 325°. Grease 9-inch square baking pan. In medium saucepan, combine sugar, butter and water. Cook over low heat stirring constantly until mixture comes to a boil. Remove from heat. Immediately add one cup chocolate chips, stirring until melted. Stir in eggs and vanilla until blended. Gradually add flour mixture, blending well. Stir in remaining chocolate chips and nuts, if desired. Pour batter in prepared pan. Bake 25 to 30 minutes until brownies pull away from side of pan. Cool completely. Cut into squares. Makes about 1 1/2 dozen.
Combine cake mix, eggs and cherry pie filling; mix until well blended. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 35 to 40 minutes or until cake springs back when touched. Frost when cool.
Cut lobster in large pieces, heat slowly in butter for 5 minutes. Add wine and simmer slowly until wine is reduced. Beat cream and eggs together. Add lobster and seasonings. Cook, stirring constantly until thickened (low flame). It thickens in about 5-10 minutes, like a white sauce.
Mix cake according to box. Pour 1/2 batter in 9 x 13-inch pan. Bake 15 minutes at 350°. Melt caramels in milk and margarine. Pour over cake. Grate chocolate bar and sprinkle over caramel. Add nuts. Pour rest of batter over all. Bake 20 minutes.
Layer in order given. Bake 1 hour at 325°. Out of this world delicious! Also mouth-watering good!!
In a 9 x 13 pan, layer lettuce, eggs, peas and onions. Mix the Miracle Whip, sour cream and Hidden Valley dressing mix and spread over the top. Sprinkle with cheddar cheese and bacon. Refrigerate overnight.
Brown beef. Put all ingredients in deep casserole. Cover tightly and bake 5 hours at 225°.
Cream margarine and both sugars. Add eggs and vanilla. Add salt, baking soda and baking powder to flour. Mix well. Then add to creamed mixture. Add oatmeal slowly. The mixture will be stiff. Add chocolate morsels and nuts. Roll into walnut size balls. Place 2-inches apart on cookie sheet. Bake 12 minutes at 375°. Makes 112 cookies.
In a bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg. Add to apples and toss to coat. Let stand for 15 minutes. Line a 9-inch pie plate with bottom pastry. Trim even with edge. Add apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40 to 45 minutes or until crust is brown and filling is bubbly. Makes 6 to 8 servings.
Sift together flour, baking powder and salt. In a medium-size bowl, beat together butter and peanut butter until blended. Beat in sugar, egg and vanilla. Add flour mixture with a pastry blender until fine crumbs form. Add milk and stir until mixture is moistened. Turn into a greased loaf pan. Bake in preheated oven at 350° for approximately 55 to 60 minutes. Store in plastic wrap or foil. Kids love this!!
Dissolve Jell-O in boiling water. Add lemon juice and cool until syrupy. Cream together cheese, sugar and vanilla. Add Jell-O to cheese mixture and mix well. Fold Cool Whip into mixture. Add fruit (same flavor as Jell-O used). Fill cooled pie crust. Top with Cool Whip.
Combine sour cream and salsa in a small saucepan; cook over low heat until thoroughly heated. Keep warm. Whisk together eggs and milk; set aside. Heat a 6 inch omelet pan or heavy skillet over medium heat. Add 1 tsp butter, and rotate pan to coat. Add half of egg mixture. As mixture starts to cook, gently lift edges of omelette with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle with half each of bacon, tomato, green chiles, and cheese; fold in half, and transfer to a serving place. Repeat procedure. Serve with sour cream mixtures and avocado slices.
Preheat oven to 350°. Mix all ingredients together. Pour into pie crusts. Cook for 30 minutes, or until done.
Mix juice with cornstarch and heat until thickened. Add oleo and spices. Mix lightly with apples. Fill pastry-lined pan. Cover with top crust. Cut slit in pie. Bake at 450° for 50 to 60 minutes. Place cookie sheet under pie to catch overflow. Yields 8 servings.
Combine all ingredients except rice. Mix well. Put into lightly buttered 2-quart casserole dish. Bake at 350° for about 40 minutes. Serve over rice.
Heat oven to 350°. In medium skillet, saute onions and mushrooms in margarine. Remove from heat; stir in cheeses, parsley, egg yolks, oregano, salt and pepper. Trim crusts from bread; cut each slice into 4 equal squares. Roll pieces flat with rolling pin. Dip bread squares into melted margarine. Fit into mini-muffin cups. Fill each cup with mushroom-cheese mixture. Bake for 20 to 25 minutes. Makes 32 appetizers. (Can be prepared ahead of time, frozen and reheated just before serving.)
Tear angel cake into pieces; place in bowl and add crushed pineapple on cake. Add pudding; top with whipped topping. Add maraschino cherries, drained and dry on top.
Dissolve jello in boiling water. Add sugar, juices and tap water; mix well. Freeze, stirring occasionally. Add ginger ale just before serving.
Prepare 1 package of Stove Top dressing mix as directed; add 1 egg when water is dissolved and mix. Stuff chicken breast and place in a greased 13 x 9-inch baking dish. Bake for 40 minutes. Pour heated cream of mushroom soup on top of chicken before serving.
Cook sugar and milk until form a soft ball when dropped in cold water. Remove from stove and add peanut butter and marshmallow cream and vanilla. Beat slightly until mixed. Pour into a buttered pan; use a 10 x 13 pan until cool.
Brown meat in electric skillet. Add soups and 2 cans of water. Bring to boil and add macaroni. Cook until done. Turn off heat and break cheese in triangles. Lay on top of meat/macaroni mixture.
In our family, a dish is named after the person who first introduces it to the family. This one has been a favorite for years. It will keep well in the refrigerator for a week if the kids aren't home.
Melt butter in frying pan on low heat. Mix sugar, eggs and chopped dates in a bowl. Add to pan. Cook until thick, stirring constantly. Cool. Add Rice Krispies. Shape into balls and roll in coconut.
Break spaghetti in 3-inch lengths and cook in large amount of water; drain well. In Dutch oven, cook meat, onion and green pepper until meat is brown. Sprinkle with salt. Gradually stir in soups, milk and 2 cups cheese. Divide cooked spaghetti evenly in two 13 x 9 x 2-inch pans. Into each pan, stir half of soup and meat mixture; sprinkle remaining 2 cups of cheese on top of each. Bake, uncovered at 350° for about 1 hour. Serves 20. This is great for a dish to take out to a Pot Luck or covered dish dinner.
Cook chicken; remove skin and cut meat off bones. Add corn and rivels. Let cook for awhile, then add chopped eggs. Let simmer for several hours.
Scrub potatoes well and cut into strips. Combine rest of ingredients in plastic bag. Add potatoes and shake to coat. Spread strips on 2 cookie sheets in a single layer. Bake at 400° for 20 to 30 minutes or until golden brown and tender, stirring once.
Combine eggs, sugar and butter (melted); mix well. Add flour. Mix well. Add vanilla. Add fruit, raisins and nuts; mix. Pour into ungreased angel food cake pan. Steam in a 6-quart canner with rack in bottom for 3 to 4 hours. Take off stove. Remove from pan. Cool overnight. Remove from pan.
Saute onion and garlic in a little Crisco oil until lightly brown. Pour into large pot. Add all remaining ingredients. Simmer over low flame for 3 to 4 hours. This sauce keeps well frozen.
Mix the first 4 ingredients together. Mix the cabbage, pepper and onions with the dressing. Put in jar, seal tightly. Let stand overnight (5 days is best). This is good served with the Pinto Bean Casserole.
Combine flour, cornstarch, Bisquick, beer, salt to taste, and mix well. Coat cleaned, deveined shrimp, fresh scallops, bite-size cauliflower, or whatever you wish, with the batter and deep fry.
Mix together. Chill overnight or longer. Serve with crackers, chips or raw vegetables.
Place cleaned and disjointed chicken wings in foil-lined 9 x 13-inch pan. Sprinkle with salt, pepper and paprika. Combine honey, soy sauce, brown sugar, garlic and ketchup. Pour over chicken and bake, uncovered, turning and basting every 15 minutes with sauce mixture.
Brown beef and drain off fat. Cook macaroni according to directions and drain. Put first four ingredients plus sauteed onions into 3-quart casserole dish and mix well with 3/4 of shredded cheese. Add other 1/4 cheese to top of casserole. Cover dish and bake in 350° oven for 25 minutes.
Preheat oven to 325°. Grease tube pan. Cream margarine and sugar. Add egg yolks one at a time, beating well after each. Stir soda into 1/2 cup buttermilk. Stir salt into remaining milk. Add flour to butter and sugar mixture, alternately with buttermilk, beginning and ending with flour. Beat egg whites until stiff, but not dry and fold into batter. Pour into pan and bake 1 hour and 45 minutes or until cracks on top. Cool in pan.
Combine sugar, cocoa, margarine, milk and salt. Boil for 3 minutes. Remove from heat. Add oatmeal and vanilla. Mix well. Drop from spoon onto waxed paper.
Combine all ingredients, except pie shell. Pour into shell. Let stand 5 minutes so nuts will rise. Bake in a 350° oven for 50 to 60 minutes or until knife blade inserted in center comes out clean. (For Country Fair or holiday pie, turn nuts all right side up for better looking pie.)
In a 7 1/2 x 11 1/2-inch casserole arrange deviled egg halves, filled side up. In medium saucepan, melt butter; stir in flour. Add milk. Cook and stir until thick and smooth. Add soup and blend. Stir in lemon juice, ham and mushrooms. Pour over deviled eggs. Sprinkle with chopped parsley. Bake for 20 minutes or until bubbly hot at 325°.
Cut asparagus into pieces and cook until barely done. Drain and put in iced water. Mix sugar and vinegar; add water and salt to taste. Add Good Seasons. Refrigerate overnight.
Mix cream cheese, peanut butter, milk, sugar and vanilla, then fold in Cool Whip. Pour into 2 graham cracker crust pie shells and freeze. Thaw somewhat before serving.
Lay raw cubed steak in pan. Sprinkle onion soup mix over steak. Mix mushroom soup and water. Pour over steak. Bake at 300° for 2 to 3 hours.
Heat oven to 350°. Grease rectangular pan (13 x 9 x 2-inch) or 2 square pans (8 x 8 x 2-inch). Bake 30 to 35 minutes. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter or margarine. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter or margarine. Stir until smooth. Add flour, vanilla and salt and blend. Pour into pan or pans and bake until it begins to pull away from sides of pan.
Wash and place wings in large Ziploc bag. Mix remaining ingredients and pour over wings. Seal bag and refrigerate overnight. Place on cookie sheet and bake at 400° for 45 minutes to 1 hour.
Peel and grate potato in milk. Add other ingredients and bake at 350° until firm.
Layer ingredients in order given. Sprinkle Parmesan cheese over top. Put in an airtight container. Refrigerate overnight. Toss just before serving.
Divide crescent rolls into 4 sections. Pinch seams together and roll to desired thickness. Layer ham, mustard and cheese; roll into jelly roll form. Slice and roll in sesame seed. Bake on lightly greased baking sheet at 375° for 15 to 20 minutes, or until light brown.
Blend together flour and butter. Add pecans. Bake at 350° for 15 to 20 minutes until light brown.
Mix all ingredients together. Sprinkle with the buttered bread crumbs in large greased (or Pam) pan. Bake at 375° for 1 hour.
Place scallops in dish. Mix crackers and crumbs together; place over scallops. Melt butter and add. Drizzle half and half over top. Bake at 350° for 30 minutes.
Combine red punch, grapefruit and limeade concentrate and mix well. Chill and add soda water just before serving.
In large bowl, heat	milk, peanut butter,	egg and vanilla until smooth. Add biscuit mix and mix well. Chill 1 hour. Preheat oven to 350°. Shape into 1-inch balls. Place on baking sheet and flatten with fork crisscross (fork dipped in sugar). Bake 6 to 8 minutes. Solid milk chocolate kiss can be pressed in center after baked. Do not flatten with fork. These are called Peanut Blossoms.
Saute the onions in butter until tender. Combine onions, sour cream, chicken soup and cooking sherry. Add spaghetti. Stir in diced turkey. Place in a 9 x 13-inch baking dish. Sprinkle top with Romano cheese. Bake at 350° for 40 minutes.
Bake cake in 13 x 9-inch pan. Cool and soak with Kahlua or juice. Prepare mousse and set aside. In very large glass bowl, crumble 1/2 of chocolate cake, 1/2 chocolate mousse, 1/2 Cool Whip. Sprinkle with candy bar pieces. Repeat layers. Chill and serve.
Mix baking soda and salt. Add peroxide, mixing until paste of desired consistency is formed.
Bake cake as directed on package. Cool. Mix pudding as directed. Crumble cake. Layer cake, pudding, pineapple, pie filling, Cool Whip and chopped nuts in punch bowl or large clear glass bowl. Chill. Good dessert for large crowd.
Sift together the dry ingredients (flour, sugar, salt and baking powder). Add the oil, water, egg yolks and vanilla. Mix well. Beat egg whites stiff with cream of tartar. Fold beaten egg white mixture into batter. Bake at 350° for 15 minutes. Place on wax paper lined pan.
Melt butter in 9 x 9-inch pan. Sprinkle crumbs over butter; do not stir. Sprinkle chocolate chips over crumbs; do not stir. Sprinkle coconut then nuts; do not stir. Pour condensed milk over top and bake at 350° for 30 minutes. Cool and cut into squares.
Mix cake, eggs, water and oil together well. Add frosting, coconut and pecans. Flour pan well. Bake in Bundt pan at 350° for 45 to 60 minutes.
Season pork chops with salt and pepper. Spread mustard to one side. Fry chops in oil with mustard side fried first. Use fried oil to make flour gravy. Add rice soup, place pork chops in gravy and simmer until ready to serve.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. Prepare cake batter according to package directions using eggs, oil and water. Stir 1/2 cup of chocolate chips into chocolate batter. Spoon vanilla and chocolate batters into prepared pan; swirl as directed on package. Bake 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Gently spread Marshmallow Creme over warm cake. In small saucepan over low, heat remaining 1/2 cup chips. Swirl through Marshmallow Creme. Cool thoroughly. Makes 12 to 15 servings.
Beat all ingredients together for four minutes. Pour into a greased and floured baking pan and bake at 350° for 45 to 50 minutes.
In medium skillet, brown beef until crumbly; drain. Mix in taco seasoning and water. Simmer, uncovered, 15 minutes. For each pizza, spread 1/2 taco sauce on crust. Top each with 1/2 meat mixture, onion, olives and cheese. Bake in preheated 400° oven for 15 minutes or until cheese is bubbly. Makes 2 pizzas.
Combine sugar and corn syrup in a 1 1/2-quart casserole dish. Cook on High 4 minutes; add roasted peanuts. Microwave 3 to 4 minutes until light brown. Add 1 tablespoon butter and 1 teaspoon vanilla. Mix well and microwave 1 1/2 minutes. Gently stir in 1 tablespoon baking soda until light and foamy. Pour onto greased cookie sheet. Cool and break into pieces.
Combine butter, salt, powdered sugar and flour. Mix well. Press mixture into 9 x 13-inch pan. Bake in 350° preheated oven about 15 to 20 minutes until browned. Combine 1/2 cup flour and sugar, then mix in eggs and lemon juice. Pour into slightly cooled crust and bake 25 minutes or until set at 350°. When removed from oven, sprinkle with powdered sugar.
Dissolve Jell-O in boiling water. Add sherbet. When partially set, add whipped cream and oranges. Chill until firm. May be served as dessert or delicious salad. Serves 10, if you're lucky!
Grease and flour Bundt pan. Use large mixing bowl to cream oleo, sugar and eggs. Drain cherry juice into this mixture. Chop cherries, keeping separate. Add milk and vanilla to mixture. Put flour and baking powder in sifter. Sift in separate container. Add flour and baking powder mix to mixture slowly with mixer running. Mix well. Stir in nuts and cherries. Pour in pan. Bake 1 hour at 350°.
Combine sugar, oil and eggs in large mixing bowl. Combine dry ingredients; mix with oil mixture. Stir in pumpkin; beat well. Pour batter into 2 greased and floured 9-inch layer pans or one 13 x 9-inch sheet pan. Bake at 350° for 35 to 40 minutes (layer) or 40 to 50 minutes (sheet pan). Cool.
Cut chicken into smaller pieces; using a food processor, chop the chicken to the consistency of ground beef. Chop the cabbage (approximately 2 pounds) to the consistency of cole slaw. Take 2 nests of the bean threads from package; soak them in hot water to soften the threads, then cut into 2-inch strips.
Put oil in refrigerator overnight. Dissolve sugar, mustard, salt and paprika in 1/4 cup vinegar. Add oil to mixture slowly and beat 3 minutes until thick. Keep in refrigerator.
In an 8-inch round glass dish, mix together the butter, brown sugar, water and cinnamon. Cook on High for 1 minute; stir until butter melts. Cut the biscuits into quarters and place in mixture. Stir carefully to coat. Push biscuits towards outsides of dish and place cup in center. Cook on High for 4 minutes. Let stand 2 minutes. Enjoy!
Mix all ingredients. Let mix set 1 hour before serving. Serve with chips or crackers.
Heat oven to 350°. Bake for 1 hour. Combine bread, milk and cream. Beat eggs. Stir in sugar; add to mixture. Stir in vanilla, nutmeg, cinnamon, butter and raisins. Pour into buttered 2-quart dish. Set in a larger pan of water. Use Brandy Sauce.
Mix first 4 ingredients and press into two 9-inch pans or one 9 x 13-inch pan. Mix cake as it says. Add orange peel and lemon peel. Pour batter over crunch layer and bake at 350° until toothpick comes out clean, about 35 minutes. Cool, then frost.
Put chocolate bark in microwave for 2 minutes on high. Stir chocolate and add Trix and pecans. Drop by spoonfuls on waxed paper. Let cool. Yields 3 dozen clusters.
Mix and let rise until doubled in size. Knead. Make into rolls and let rise again. Preheat oven to 450°. Bake 18 to 20 minutes or until light brown.
Combine cereal, raisins and peanuts in large container. Combine butter, peanut butter and chocolate chips in a saucepan and melt. Pour over mixture. Pour powdered sugar in clean kitchen garbage bag. Add above mixture and shake until well coated.
Mix all ingredients in 2 quart round casserole. Bake uncovered at 350° for 50 to 60 minutes.
Preheat oven to 375°. Grease a 13 x 9-inch pan. Combine flour, brown sugar, baking soda, salt, butter, vanilla and egg. Beat at medium speed 1 to 2 minutes. Stir in the oats and, if desired, one of the optional ingredients. Press the mixture into the pan. Sprinkle chocolate chips over the dough. Press in slightly.