HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all together. Blend/mix until smooth and creamy. Store in the refrigerator. Serve warm or cold. Use as a dip for vegetables. Use as a salad dressing. Pour a little on each bite of your hamburger as you eat it. Dip your French fries in it, etc., etc.
In bowl, combine biscuit mix and sage. Prepare biscuit dough according to package directions for biscuits except substitute 1/4 cup of the chicken gravy for the liquid. Roll out on waxed paper to an 8-inch circle. Set aside. In saucepan, combine remaining gravy with mushrooms, olives and pepper. Stir in chicken with its broth. Bring to boil; turn into an 8 x 1 1/2-inch round baking dish. Invert dough onto hot sauce; remove paper. Bake, uncovered, at 450° until done, 12 to 15 minutes. Serves 6.
Preheat oven to 400°. Combine oregano, salt and pepper in a small dish. Rub seasonings into chicken. Arrange in a 13 x 9 x 2-inch baking dish. Blend olive oil and lemon juice. Pour over chicken pieces. Bake 40 minutes until tender.
Put hash browns in 9 x 13-inch pan. Combine everything else. Put 2 cups crushed corn flakes with 1/2 cup melted butter on top. Bake for 45 minutes at 350°.
Heat soup; soften gelatin in water and add to soup and dissolve. Cut cheese and gradually add to soup, stirring; blend in mayonnaise. Stir in the remaining ingredients. Gel.
Spread cream cheese in bottom of pie plate. Sprinkle on diced onion and pepper. Cover with salsa, then Monterey Jack cheese. Bake 25 minutes in 350° oven. Serve with nacho chips.
Drain beans. Combine in food processor or blender with oil, lemon juice and garlic. Process until smooth. Vary consistency as desired with more or less oil or lemon juice. Garnish with sesame oil or parsley. Chill. Serve with torn pieces of pita bread.
Melt together chocolate chips and peanut butter chips. Stir in peanuts and spoon onto foil. Let it cool until hard.
Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onions in bacon fat until golden brown. Blend in flour and seasonings. Cook over low heat, stirring constantly. Stir in potatoes and bacon. Remove from heat, cover and let stand before serving.
Dissolve pudding in pineapple juice. Let it set slightly. Mix with Cool Whip. Add nuts and marshmallows. Add pineapple and cherries, if desired.
Put rice, 1 1/2 teaspoons salt 'n rosemary in a 2-quart casserole. Melt 1 tablespoon buttah in big skillet. Brown chops on both sides; set aside.
Mix first 5 ingredients well. Spread in pan. Pour cocktail sauce over cream cheese mixture. Layer crab meat. Sprinkle on shrimp. Refrigerate several hours. Serve with Town House crackers.
Melt butter in heavy saucepan; blend in flour. Remove from heat. Add onion, then stir in milk. Cook, stirring, until thickened. Add beef, mushrooms with liquid, pepper to taste and Worcestershire sauce. Spread potatoes in greased, shallow 1 1/2-quart baking dish. Sprinkle lightly with salt and pepper. Pour beef mixture over top. Sprinkle with cheese and parsley. Additional potatoes can be fluted around edge of casserole. Bake at 350° for about 30 minutes. Makes 4 servings.
Cream the sugar and butter with spoon. Add egg yolks, vanilla and flour; stir until blended. Make small balls; dip in egg whites, then in chopped nuts. Place on greased cookie sheet. Bake in a 350° oven for 3 to 5 minutes. Remove from oven and press your finger in each cookie. Return to oven and finish baking for 20 minutes. While the cookies are still hot, put preserves in. Makes 3 to 4 dozen.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well. Sift flour, add gradually. Bake in greased pan at 300° for 1 hour or until done when tested.
Combine eggs and sugar in large bowl. Stir in pumpkin, oil, water and vanilla until blended. Stir together flour, cinnamon, salt and baking soda. Add to pumpkin mixture, stirring until just combined. Fold in dates and nuts. Pour mixture into four greased 7 x 3 x 2-inch baking pans or two greased 9 x 5 x 3-inch baking pans. Bake in a 350° oven for about 55 minutes for smaller loaves; about 65 minutes for larger loaves or until toothpick inserted near the center comes out clean. Cool bread 10 minutes on wire racks. Loosen sides; remove from pans. Cool completely on rack. Wrap and store overnight before slicing. Makes 4 small or 2 large loaves.
Combine dates, equal sugar, oil and orange rind in saucepan. Cook 5 min. to soften dates. Cool. Add remaining ingredients. Mix well. Spread into an oiled 8x8-inch baking pan. Bake at 350° for 25-30 min. Cool before cutting. Diabetic Food exchange: 1\2 starch plus 1\2 fat per bar.
Saute onion and celery in margarine for a short time. Mix all ingredients and put in a casserole dish that has been sprayed with Pam or another spray.
Mix first three ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese. roll tortillas tightly. chill at least 2 hours. Cut rolls into 1 in pieces. Discard ends. Serve with spirals facing up. Makes 3 dozen.
Mix water, cornmeal, salt and shortening. Cool. Add milk and beaten egg yolks; mix well. Fold in stiffly beaten egg whites. Pour into a greased baking dish and bake in hot oven at 400° for 30 to 40 minutes. Serves 6 to 8.
Mix together hot water, jello and cake mix and let cool. Then add oil, eggs and lemon flavoring. Bake in cake pan or loaf pans at 350° for 45 to 50 minutes.
Mix cracker crumbs, sugar and melted margarine together. Press into 9 x 13-inch pan to form crust. Mix gelatin, hot water and strawberries. Set aside to congeal lightly.
Put piece of ham in a pot and boil for approximately 30 minutes. Add all vegetables. Cook over low heat for about 2 hours. Fresh, frozen or canned vegetables can be used to make this soup.
Melt Hershey bar. Melt peanut butter in a glass bowl with water until pour able, separately. Pour chocolate in cupcake pan, let set. Add peanut butter, let set. Add more chocolate and let stand.
Pack cabbage in jars. Use water, vinegar and salt. Mix and heat well. Pour over kraut in jars and seal.
In large mixing bowl, cream butter, sugar, egg and vanilla until light and fluffy. Add remaining ingredients. Blend at low speed until dough forms, about 1 minute. (Dough will be stiff.) Shape dough into 1-inch balls, using heaping teaspoon for each. Place 2-inches apart on ungreased cookie sheet. Push one cherry halfway in each ball. When all are pushed in, prepare frosting mix. Use immediately. Frost each one by using 1/2 teaspoon of frosting for each one. Frosting will spread some during baking. Bake frosted cookies at 350° for 8 to 10 minutes until puffy.
Mix cake as directed on package. Grease and flour a large jelly roll pan. Pour in cake batter and bake 15 to 20 minutes until done. Cool.	Mix pudding with 1 cup milk. Beat cream cheese into pudding mix. Fold Cool Whip into cheese and pudding mixture. Spread on cool cake. Sprinkle pineapple, then cherries, nuts and coconut on top.
Mix all together and pour over stuffing mix. Cover with remaining mix. Bake at 350° for 30 minutes.
*Dried apples give the best flavor, but are scarce and must be soaked before cooking.
Bake in layer pans at 350° for approximately 25 to 35 minutes.
Microwave: Mix all ingredients. Spoon into 1-quart casserole. Microwave on High 8 to 10 minutes or until thoroughly heated, stirring every 4 minutes.
Combine sugar, cornstarch and salt in pan, mix well, and add egg yolks, lemon juice and water. Beat with whisk until smooth. Place over medium heat, bring to boil, cook, stirring briskly, until clear and thickened. Cook 5 minutes, then pour in baked pie shell. Use egg whites for meringue.
Mix all and stir in water to make a soft dough. Make into small cakes and bake on hot, greased griddle.
Brown ground beef with onions, garlic and parsley. Add tomato paste, 3 cups water, salt, pepper and Italian seasoning. Simmer 1 1/2 hours. Cook noodles. Arrange in layers as follows: Ground beef, cottage cheese, noodles and Mozzarella. Continue making layers until ingredients are all used. Sprinkle grated Parmesan cheese on top. Bake at 375° for 20 minutes.
Mix corn meal, sugar, baking powder, salt, buttermilk, eggs and peppers. Add cream cheese and press into mix. Bake in iron skillet at 350°.
Mix flour and sugar together. Melt butter and add 1/4 cup cocoa. Add water to the butter and cocoa; bring to a boil, then mix with the flour and sugar mixture. Add all the other ingredients and mix well. Bake in a 13 x 9-inch pan at 400° for 20 to 25 minutes. Frost.
Puree tomatoes and their liquid in blender or food processor until smooth. Measure out 2 cups of the puree and scrape into medium-size bowl. Reserve remainder for another use.
Heat oven to 350°. Grease a baking pan, 13 x 9 x 2-inch. Heat chocolate and shortening in a 3-quart saucepan over low heat until melted; remove from heat. Stir in sugar, eggs and vanilla. Mix in remaining ingredients. Spread in pan. Bake until brownies begin to pull away from sides of pan, about 30 minutes. Cool slightly; spread with Glossy Chocolate Frosting.
Pour 1 cup boiling water in medium bowl; add jello and stir until dissolved. Mix in ice cream until melted. Pour in crushed pineapple and place in pie shell and refrigerate until filling is solid.
Mix all together and chill. Shape rounded teaspoon into balls. Place on ungreased cookie sheet. Flatten with bottom of glass, dipped in sugar. Bake in a 375° oven for 10 to 12 minutes.
Pour into greased casserole. Bake at 420° for 25 to 35 minutes.
Boil potatoes until soft. Butter sides of casserole dish. Whip all ingredients, except paprika, together until smooth. Pour into casserole dish and top with sprinkle of chives and paprika. Bake at 325° for 25 minutes. Eat!
Place drained pineapple in a bowl. Add sugar, flour and Cheddar cheese. Stir. Place in a 9 x 13-inch pan. Pat down until even. Crush 1 1/2 stacks of Ritz crackers over top. Pour 1 stick margarine (melted) over top. Bake at 350° for 30 minutes.
Wash berries; drain on paper towels, then slice. Chill berries while cooking glaze. Mix sugar and cornstarch, then add remaining ingredients (except Cool Whip) and cook until thick. Pout berries in crust; pour hot mixture over berries at once. Chill until jelled. Top with Cool Whip.
Pour in unbaked pie shell and bake on 350° for 20 minutes, then lower to 325° and cook until knife blade comes out clean, about 30 minutes.
Combine all ingredients in a bowl; blend well. Cover and chill in refrigerator until firm. With your hands, roll batter into small balls, then roll each ball lengthwise into strips, thick in the middle and turned down at ends to form crescent shape. Bake on a cookie sheet in a 375° oven for 15 minutes until golden. Cool. Sprinkle with confectioners sugar and cinnamon. Makes about 60 cookies.
Heat applesauce until bubbling. Pour over shortening and sugar in a large bowl. Stir until shortening and sugar dissolve. Sift spices, salt and soda with flour. Gradually add flour mixture to sugar mixture. Mix well. Stir in nuts and raisins. Pour mixture into a greased and floured tube pan or loaf pans. Bake at 350° for 1 1/4 to 1 1/2 hours.
Cook potatoes in jackets until done. Cool and peel. Then grate potatoes. Melt 4 tablespoons butter and cheese. Remove from heat; blend in sour cream, onions, salt and pepper. Fold into potatoes. Bake in covered, greased dish for 25 minutes at 300°.
Mix all ingredients well. Shape in 4 loaves. Bake in 350° oven for 25 minutes. Makes 4 servings.
In skillet in hot oil, cook onions, celery, carrot and pepper until tender-crisp, stirring often. Remove vegetables to bowl.
Slice squash thinly; cook and drain. In a large mixing bowl, empty the box of stuffing and add the amount of water directed on the package. Melt the margarine. Add margarine, onion, soup, sour cream and squash to stuffing in bowl; mix together. Spread into a 9 x 13-inch pan sprayed with Pam. Sprinkle grated Cheddar cheese on top. Bake for 30 minutes at 350°.
Mix all ingredients, except popped corn, and cook slowly until the soft ball stage. In large pan, pour cooked mixture over popped corn and mix fast. Pour in pan lined with wax paper, if desired. May be packed firmly and cut into bars. I have made this each year for Christmas since 1945.
Mix beans and taco seasoning. Spread in bottom of dish. Layer next 7 ingredients in order.
Boil all ingredients except soda and corn for 5 minutes. Take off heat and add soda. Stir mixture well. Pour over popped corn in baking pan. Bake at 250° for 1 hour. Stir lightly every 15 minutes. Can add peanuts or pecans.
Empty can of lemonade into container. Fill can twice with orange juice. Add 1/2 can of whiskey and sugar to taste. Mix well and serve over ice.
In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and dash of pepper. Bring to boiling. Reduce heat. Cover; simmer for 20 minutes, stirring occasionally. Makes 6 to 8 servings.
Boil chicken with salt, pepper and garlic. Debone. Set aside. Use 3 cups of water that chicken was boiled in. Add the celery, bell pepper, mushroom soup, chicken soup, onion and pimentos. Simmer 10 minutes. Add chicken, egg noodles and Velveeta cheese. Simmer 10 minutes more. Put in casserole pan. Cover with sliced Velveeta cheese. Bake 10 minutes. Serve.
Cream together shortening and sugar; add eggs 1 at a time and beat after each. Sift dry ingredients, then add to creamed mixture. Add milk; cut apples in small pieces and add to dough mixture; mix well. Drop by teaspoonful into deep fat heated to 375°. Fry 3 minutes, turning once to brown all sides. Drain, then roll in confectioners sugar or cinnamon sugar.
Saute garlic in olive oil in heavy skillet until light brown. Slice sausage into rounds; add to skillet. When brown, add can of tomatoes, parsley, salt and pepper and dash of sugar. Simmer for 20 minutes or until fat is reduced.
Drain broth from fish and mushrooms into cup. Add water to make 1 cup. Place liquid in saucepan and bring to a boil. Add rice cereal and cook, stirring constantly. Cover and let stand a few minutes. Flake fish. Add egg and cheese to cereal and stir until cheese melts. Blend in fish, lemon juice and mushrooms. Spray Pam in loaf pan. Spread fish mixture into pan. Bake at 350° for 30 minutes. Let stand 10 minutes, then turn out to platter. Serves 4.
Cook noodles as package directs; drain. In same pan, fry bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in pan. Add wine to drippings; boil 1 minute. Reduce heat. Add milk, eggs and contents of seasoning packet; stir over low heat until sauce is desired consistency. Toss with noodles and reserved bacon.
In a medium bowl, blend together egg, milk, sour cream and butter. Stir in biscuit baking mix; blend well. Mix in bacon and cheese. Pour in enough batter to fill a preheated waffle iron. Bake until waffle is crisp and golden. Makes 12 waffles.
Beat eggs, sugar, buttermilk and melted margarine by hand. Add coconut. Pour mixture in unbaked 9-inch deep dish pie crust. Bake at 300° for 1 hour.
Spread cream cheese to cover bottom of glass pie plate. Spread no bean chili over cream cheese. Sprinkle cheese on top. Cover with plastic wrap and microwave for 4 to 5 minutes on High or until cheese is all bubbly. Serve hot with tortilla chips. Guaranteed to disappear!
Cut spareribs into serving pieces. Brown them in a baking pan over surface heat. Combine the remaining ingredients and pour over the ribs. Cover and bake in 350° oven 1 3/4 hours. Spoon the sauce over the meat 2 or 3 times during baking. Bake uncovered an additional 15 minutes. Yields 5 to 6 servings.
Heat oven to 350°. Grease bottom only of 9 x 5 inch loaf pan. Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well. Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened. Pour into greased pan.
Cream butter with oil. Add sugar and vanilla. Add eggs, one at a time. Alternate flour, salt and milk. Bake at 325° for 1 hour and 15 minutes or until golden brown.
Mix all ingredients well. Spoon into patties and drop onto greased, hot griddle. Brown on each side.
Brown together ground beef, garlic salt and onion. Drain, put in crock-pot. Add vegetables: Veg-All that has been drained, stewed tomatoes and okra. Let simmer for 4 to 5 hours.
Prepare pudding mix according to package directions, using milk. Combine 1 1/2 cups strawberries and fruit spread in container of an electric blender; top with cover and process until smooth. Layer 1/3 of cake cubes in a 2 1/2-quart straight sided glass serving bowl. Spoon 1/3 of the pie filling mixture plus 1/3 of strawberry puree over cake; top with 1/3 each of remaining strawberries, blueberries, peaches and banana. Repeat layer twice. Cover and refrigerate 3 hours before serving. Yields 12 servings.
Preheat oven to 400°. Chop broccoli. Mix all ingredients together. Pour into a greased pan. Bake for 35 minutes.
Prepare popcorn. Place in well buttered bowl. Combine in saucepan the sugar, syrup, water and butter. Cook over medium heat, stirring until sugar is dissolved. Cook to hard ball stage. Pour syrup slowly over popcorn, mixing well. With buttered hands, form into balls of desired size.
Mix all ingredients together to form marinade and pour over roast. Cover and refrigerate for 4 to 5 days, turning twice a day. Remove meat and pat dry with a paper towel. Strain marinade and reserve both marinade and vegetables. Make deep slits and insert pieces of bacon or rinsed salt pork. Melt 3 to 4 tablespoons fat in heavy roasting pan and brown meat evenly. Cover loosely with foil and roast in oven at 350° for 20 minutes per pound for medium and 30 minutes per pound for well done. Remove roast to a large platter and set on top burner. Saute vegetables from marinade. Remove vegetables with slotted spoon and put around roast. Stir in a little flour to make a brown roux, then stir in reserved marinade. Cook until thickened. Correct seasoning and pour into a sauce boat.
Make the night before: Mix all ingredients in a bowl. Place in a cooking bag. Bake at 275° for 3 to 4 hours. Refrigerate. Cut in 1/2-inch slices, reheat and serve.
Cream together cream cheese and sugar. Add pineapple, strawberries, Cool Whip, nuts and marshmallows. Place in a 9 x 13 x 2-inch pan and freeze.
Beat eggs on high speed for 1 minute; add sugar and lemon juice, beating well. Add soda, salt and cinnamon. Fold in flour and pumpkin until well blended. Spread batter into greased and floured jelly roll pan. Sprinkle with chopped nuts. Bake at 375° for 20 minutes. Turn cake out onto dish towel that has been sprinkled with powdered sugar. Roll up in towel until completely cooled.
In a large skillet, heat oil. Brown the pork chops, 3 at a time, on both sides and remove them from the skillet. Saute the green pepper for 1 minute; remove them. Add flour to the skillet, blending well and cook for 1 minute. Blend in the onion soup, Worcestershire sauce, garlic powder and salt. Bring the mixture to a boil. Return the chops to the skillet, basting them with sauce. Cover and simmer until the chops are tender, about 1 hour. Blend in the tomatoes and green pepper. Cover and simmer for 5 minutes more. Makes 6 servings.
Combine all ingredients and form balls. Bake approximately 10 minutes at 350°.
Melt margarine (butter) in bowl and add cocoa, sugar, milk. Stir and boil for 1 minute. Remove from heat and add peanut butter and rolled oats.
Mix in order given. Place mixture in loaf pan. Top with tomato soup. Bake at 350° for 1 hour.
In medium skillet, combine drink mix powder, brown sugar, butter and water. Cook and stir until bubbly. Add potatoes; cook, uncovered, about 10 minutes, turning to glaze all sides of potatoes. Sprinkle with snipped parsley, if desired.
Mix flour, sugar, salt and grated lemon rind. Make a well in the center and pour beaten egg, oil and anise. Gradually stir all ingredients together to give a smooth, firm mixture. Roll this out thinly and cut into small rounds. Place on a greased baking tray and cook in a preheated hot oven at 425° for 10 minutes. The number of biscuits will depend on how thinly the mixture is rolled.
Melt butter in large baking dish. Flour chicken and add to dish. Bake chicken, rib side up, for 45 minutes. Remove chicken from dish. Add rice, onion and bell pepper to dish. Then put chicken back on top of rice. Mix chicken broth and soup together in saucepan over heat. Pour over chicken and rice and bake until liquid is gone, 45 minutes to 1 hour in 350° oven.
In medium bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice and pepper until well-blended. Shape into 4 patties, about 3/4-inch thick; coat with remaining 1/3 cup bread crumbs. Place patties on wax paper lined plate; chill 1 hour.
Stand each pack of crackers up in rows in a 9 x 13 airtight rectangle container that is at least 2 inches deep. The crackers should be tight so that they don't move around. Whatever crackers won't fit in the rows, use on the sides to fill in the gaps so that all crackers are standing up nice and tight.
Preheat oven to 350°. Cream sugar and oil. Beat in eggs. Sift flour, soda, salt and cinnamon and add to creamed mixture. Mix well. Stir in apples and vanilla. Bake in large greased pan for 30 to 40 minutes.
Cream margarine and sugar, add eggs and applesauce; blend. Add sifted dry ingredients; pour into greased and floured 9 x 13 x 2-inch pan. Sprinkle with topping. Bake at 350°, 30 to 40 minutes. Cut into squares; serve warm or cold, with ice cream or prepared whipped topping.
Brown chicken in moderately hot oil. Add garlic and pepper; cook for 2 to 3 minutes, stirring occasionally. Drain off excess fat. In a small bowl, mix together the vinegar, soy sauce, honey and ginger; add to the chicken. Reduce heat and simmer, covered, for 30 minutes or until chicken is fork-tender and fully cooked.
Chill Jell-O, then whip. Add rest of ingredients (mayonnaise last) and mix well. Chill in mold until set.
In a mixing bowl, combine cake mix, 1 egg and butter. Stir in pecans; mix well. Press into a greased 13 x 9 x 2-inch baking pan. In a mixing bowl, beat cream cheese, sugar and 2 eggs until smooth. Pour over pecan mixture. Bake at 350° for 45 to 55 minutes or until golden brown. Cool on wire rack. Cut into squares. Store in refrigerator. Yield: 3 dozen.
Dissolve jello in hot water per package directions. Add frozen, slightly thawed strawberries. Chill until thickened. Mix and crush margarine, pretzels, nuts and sugar in 9 x 13-inch pan. Bake 10 minutes at 400°. Cool. Cream together cream cheese and powdered sugar and Cool Whip. Spread over crust. Pour jello mixture over all and chill until served.
In small pan, combine the preserves, mustard, lemon juice and cinnamon. Cook and stir over low heat, about 3 minutes. Put ham steak on the prepared grill. Grill over medium coals for 10 minutes per side. Brush with glaze during last few minutes.
Mix gelatin, sugar and salt in saucepan. Add 2/3 cup water; stir over low heat until dissolved. Stir in lemon juice. Gradually beat hot gelatin mixture into cream cheese with a rotary beater until smooth. Have cucumbers and take out seeds. Finely shred. Measure 2 cups cucumbers and add remaining ingredients to cream cheese mixture. Pour into gelatin mold. Chill until firm. Garnish with cherry tomatoes and watercress. Serves 8.
Mix all together. Roll in a ball. Roll ball in finely chopped pecans. Good.
Preheat oven to 350°. Melt butter and chocolate over low heat. Remove from heat and add sugar. Mix in eggs and blend well. Stir in flour, vanilla and pecans. Pour into greased 8-inch pan and bake 30 to 35 minutes. Makes 12 brownies.
Mix oleo, flour and 1/2 cup ground walnuts and put in bottom of 9 x 13-inch pan. Bake at 350° until lightly brown.
Combine all ingredients. Mix well. Bake at 350° for 1 1/2 hours; drain and serve.
Cook rice until done. Sweeten. Mix in small bowl the egg yellows, flour and small amount of milk. Substance should be thin. While rice is boiling, stir in mixture. Cook until smooth. Add vanilla.