HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break lettuce, place on the bottom of the bowl. Cut cauliflower and put it on top of the lettuce (the flower part). Cut the onion in ringlets and place on top of the cauliflower. Mix the Parmesan cheese with the mayonnaise. Spread this mixture on top of the vegetables with a spatula. Crumble bacon on top of mayonnaise and cheese mixture. Put in refrigerator. Cover tightly for 8 hours. When ready to serve, toss thoroughly.
Wash squash, cut off ends and any "ugly spots." Slice squash 1/4-inch thick. Dice onion. Cut tomato in bite-size pieces. Steam (I use nonstick skillet) squash, onion and seasoning until tender. Add tomato and cheese. Serve when tomato is hot and cheese is melted.
Line dish with graham crackers. Pour half of mixture of milk, pudding and Cool Whip over crackers. Then, put another layer of crackers. Pour rest of mixture over crackers and top with layer of crackers.
Beat eggs until thick and lemon colored, add sugar gradually. Then add syrup, salt, and vanilla. Mix well and add pecans. Pour into pastry pie shell and bake in oven 350° for 45 to 50 minutes.
Mix the cheeses, onion and cream together. Stuff celery. Chill and serve.
Blend butter and Cheddar cheese. Add to remaining ingredients and mix by hand. Put on cookie sheet by teaspoon. Bake at 350° for 10 to 12 minutes.
Boil water in saucepan. Mix other ingredients and add to water. Cook until thick, stirring frequently on low heat (about 15 minutes). Pour into loaf pan and refrigerate overnight. In morning, cut into 1/2-inch slices and fry in butter until browned on both sides. Serve with maple syrup for breakfast.
In large skillet, brown lean ground beef. Add Pasta Accents and spaghetti sauce. Cover and simmer 8 to 10 minutes. Sprinkle with Mozzarella cheese on top.
When making hotcakes from the starter taken from previous batch, mix starter, flour and water only using the same amount of flour and water (can add more for larger batch or less for small batch as it is not critical as to amounts) and about 1 1/2 to 2 tablespoons sugar. Next morning take out starter for next time before adding rest of ingredients. Put a plate under the sourdough pot just in case it should get too active and run over the top; another MESS!
Brown hamburger; drain well. Add 1/2 can of soup, 1/2 cup grated cheese and 1/2 cup of picante sauce. Mix well. Take each flour tortilla and spread with refried beans. Add 2 tablespoons of meat mixture, sprinkle with grated cheese and roll. Place in baking dish. Take remaining meat mixture, soup, beans and cheese and spread on top (beans 1st, then meat, soup, then cheese). Cover tortillas well with mixture so they won't dry out. Bake at 350° for 30 to 35 minutes or microwave on High for 16 minutes. Rotate dish halfway through cooking time.
When ready to serve, add 2 quarts to 1/2 of the punch or 4 quarts to full recipe. Serves 50 people.
In skillet or electric frypan, brown chicken in oil. Sprinkle with rosemary (or other herbs of your choice) and salt and pepper to taste, if desired. Add remaining ingredients; bring to boil. Cover and cook for 3 minutes over medium heat. Uncover; cook over medium-high heat for 5 minutes, or until tomato liquid has thickened. Makes 4 servings.
Melt 1/2 stick melted butter in long baking dish. Add cherry pie filling, pineapple and juice. Layer this with cake mix. On top, add coconut, pecans and 1 1/2 sticks melted butter. Bake until brown at 350° about 1 1/2 hours.
Wash and prepare vegetables. Put carrots, onion and pepper in casserole dish. In saucepan bring to a boil the sugar, oil, tomato soup and vinegar. When mixture boils, pour over vegetables in the casserole dish. Toss lightly and refrigerate.
Mix flour, butter and nuts and press into a 9 x 13-inch pan. Bake at 350° until brown (about 10 minutes). Let cool.
Chill evaporated milk. Dissolve Jell-O in water. Chill until partially set. Whip Jell-O. Add lemon juice and sugar. Whip the milk and add to Jell-O mixture.
Drain pineapple. Mix ingredients. Pour in crusts and chill until set. Makes 2 pies.
Cook potatoes. Add rest of ingredients and simmer for about 30 minutes. Carrots and celery may also be added. I also just scrub the potatoes and carrots and shred them instead of peeling them.
Mix cake mix, butter and 1 egg together. Press into a 9 x 12-inch pan that has been sprayed with Pam.
Grease 11 x 7-inch casserole dish. Cook broccoli until tender. Drain. Put broccoli in casserole and top with chopped chicken. Combine mayonnaise, soup, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle with cheese, then mix bread crumbs with butter. Sprinkle over top. Bake at 350° for 25 to 30 minutes. Serves 8.
Preheat oven to 350°. Combine oats, flour, baking soda and cinnamon. Set aside.
Brown the turkey thighs in a bit of oil in a very heavy skillet. Place them in a kettle, barely covered with water. Bring to a boil, cover and turn down the heat, and simmer for 40 minutes. Turn off the heat, cover the pot and leave the turkey in the broth for another 45 minutes.
Save money by mixing this recipe and store in airtight containers until needed, but no longer than 6 weeks.
Combine cabbage, oranges, celery and green pepper. Beat cream until stiff. Add vinegar, slowly, salt and pepper. Continue beating until well blended. Mix with slaw ingredients. Chill and serve.
In a frying pan, melt butter. Add onion and green pepper. Cook until tender. Blend in soup and milk. Combine in soup and milk. Combine macaroni and soup mixture and remaining ingredients except chips. Pour in casserole dish. Top with crushed chips. Bake at 325° for 40 to 45 minutes.
Cut tips of wings and discard. Divide each wing in half. Melt butter. Dip each wing in butter, then in flour mixture. Place on wax paper until all are coated. Arrange in single layers. Bake in a 350° oven for 1 hour.
In skillet, brown Ramen noodles and almonds. Add soup packet just before removing from heat. Set aside. Mix soy sauce, sugar, oil and vinegar. Pour over slaw mix and let set. Stir in noodles just before serving.
Follow steps on box for cooking macaroni and cheese. Slice hot dogs and stir into prepared macaroni and cheese. Put in microwave for 2 to 2 1/2 minutes.
Melt margarine. Add peanut butter, powdered sugar, graham cracker crumbs, coconut and nuts. Mix well and shape in fingers or any shape. Melt chips with wax over hot water in double boiler. Dip cookies in chocolate mix. Cool on wax paper. These keep well for several days.
Cook squash in salted water; drain well. Add next 5 ingredients. Melt 3/4 stick of oleo or butter in frying pan. Add stuffing mix; pack in a 2-quart dish. Pour squash mixture over stuffing and sprinkle rest of stuffing mix on top. Dot with butter. Bake at 350° for 30 minutes.
Soften cream cheese; mix with sour cream. Chop medium onion and mix into mixture along with 2 packages of taco mix. Spread into a 9 x 12-inch pan. Over that spread a jar of taco sauce. Next, sprinkle over mixture the jalapeno or sweet peppers, depending on how hot you want it. Spread lettuce over top of that. Next, spread chopped tomato, then shredded Cheddar cheese over all. Use taco chips to scoop out.
Blend coconut milk with 4 cans grape soda and ice. In a separate bowl, combine banana juice, orange juice, apple juice and strawberry syrup. Stir in blended mixture, adding 2 remaining cans of grape soda last. Finally, garnish with sliced oranges.
In small saucepan, over medium-high heat, heat all ingredients to a boil. Reduce heat; simmer 10 minutes. Use as glaze on ham during last 30 minutes of cooking.
Mix first 5 ingredients together in a large mixing bowl. Pour mixture into baking dish. Bake in 350° oven for 35 minutes. Top with corn flakes and melted butter to taste and return to oven for 10 more minutes. Serve. Recipe can be easily doubled.
Scrub potatoes, cover with water and boil until just tender. Drain and chill. Slice and cut into cubes. Combine mayo, yogurt, dill weed and onion powder. Add remaining ingredients to potatoes. Pour dressing over potato mixture and toss. Yields 8 servings.
Slightly drain pineapple and mix together pineapple, Eagle Brand, nuts and lemon juice. Fold in Cool Whip. Pour into the two pie shells and freeze. Thaw 8 minutes before serving. Pies can be kept in freezer for months.
In a large saucepan, cook zucchini in boiling salted water until tender, about 5 minutes; drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to skillet and saute until onion is tender; drain. Preheat oven to 350°. Stir onion-bacon mixture into drained zucchini; add remaining ingredients except Parmesan cheese. Bake for 20 minutes or until bubbly. Sprinkle on Parmesan cheese. Serve piping hot. Yield: 10 to 12 servings.
In a saucepan, combine brown sugar, water, lard and raisins. Bring to a boil. Reduce heat and simmer 5 minutes. Cool. Stir together flour, baking soda, salt, cinnamon and cloves. Stir into cooled raisin mixture. Mix well. Pour into a greased 13 x 9 x 2 baking pan. Bake at 350° for about 45 minutes or until cake tests done with a wooden pick. Yields 16 servings.
In large skillet, put enough oil to cover bottom. Add potatoes, turn to keep from sticking. Cook until potatoes are coated in oil. Add onion and desired amount of sausage. Sprinkle with salt and pepper. Add 1/2 c. water. Cover, reduce heat and cook slowly until potatoes are tender, stirring occasionally.
Mix all together in small casserole. Bake 30 minutes at 350° until bubbly. Serve with crackers.
Cream butter. Add sugar and beat until light. Add egg and beat well. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in berries. Place into greased 9 x 9 x 2-inch pan. Sprinkle with crumb topping. Bake at 370° about 35 minutes.
In 6-quart Dutch oven cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender; drain. Add all remaining ingredients except rotini and zucchini. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Add rotini and zucchini. Simmer 20 minutes or until rotini is tender. Makes 6 (1 1/2-cup) servings.
Melt margarine and mix with 3/4 of package of dressing mix. Press into bottom of a 9 x 13-inch baking dish. Layer chicken on top of mix. Mix together the 2 cans of soups with the 2 cups of broth. Pour over chicken. Sprinkle remainder of dressing mix over top. Bake at 350° for 45 minutes.
In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey and shortening until warm. Add to flour mixture. Add egg; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining all-purpose flour to make firm dough. Knead on floured board until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, 1 hour. Divide into 2 parts and form into loaves. Put into two 9 x 5-inch loaf pans. Let rise again until double, about 1/2 hour. Bake at 375° for 35 to 40 minutes, or until golden brown. Spread butter over top of each loaf.
Mix all together with mixer for 3 minutes. Pour into buttered Bundt pan. Bake 45 minutes at 350°.
Slice eggs in half lengthwise; remove yolks and set egg whites aside. In small bowl, mash yolks with fork. Add mayonnaise, salad dressing and mustards; mix well. Season with salt and pepper. Evenly fill the whites. Garnish with parsley and paprika.
Combine sifted and liquid ingredients with a few swift stokes. Beat in 2 Tbsp. melted margarine.
Crush crackers and mix all together. Save 1/2 cup for top. Mix rest and press into an 8 x 8-inch pan. Melt 32 large marshmallows and 1/2 cup milk. Cool and let set. Fold in 1 cup of whipped cream. Spread 1/2 of this on top of crumbs and cool. Spread cooled cherry pie filling on top. Then spoon the rest of marshmallow mixture on top of cherries. Add remaining crumbs. Chill.
Brown (fast) pork chops. Cook sliced potatoes almost done. Place meat in bottom of baking dish or pan; sprinkle with garlic salt. Put potatoes on top of meat; cover with a can of mushroom soup. Bake at low heat until brown. Salt potatoes to taste.
Drain mushrooms and hollow out. Chop enough pieces to make 3 tablespoons. Cook pieces with onions in oil. Stir in salami, cheese spread and catsup. Stuff into mushroom crowns. Sprinkle with soft, fine bread crumbs. Bake at 425° for 6 to 8 minutes.
Mix together all ingredients, stir through to mix with mayonnaise. Place in serving dish. Sprinkle with paprika. Refrigerate until serving time. Serves 6.
Mix all ingredients in large saucepan. Add chicken breast strips and marinate 1 1/2 hours.
Combine all ingredients; form into a loaf. Glaze top with ketchup. Bake at 350° for 20 to 30 minutes.
Mix and pour into 2 shallow dish unbaked pie shells. Bake at 350° until firm.
Mix kraut and sugar; let stand overnight. Chop celery, bell pepper and onions together. Coarsely grate the carrots and chop the pimento. Mix all ingredients together and put in covered jars. Refrigerate. Makes 2 quarts.
Beat together cream cheese, sugar and eggs. Add the Cool Whip and oranges. Pour into a small oblong dish. Freeze.
Combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugars and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in morsels. Pat down half of mixture on the bottom of a 9 x 13-inch pan, reserving other half for top.
Heat oven to 425°. Spray baking sheet with nonstick cooking spray; set aside. Remove dough from package. DO NOT UNROLL DOUGH. Slice dough into 4 equal pieces. Knead each piece of dough until ball forms. Pat or roll out each ball into 4-inch disk. Place disks on prepared baking sheet. Spread 1/4 cup sauce on each disk. Sprinkle with Mozzarella cheese. Decorate with toppings to create faces. Sprinkle with Cheddar cheese to resemble hair. Bake 10 minutes or until cheese is just melted and bottoms of pizzas are light brown. Makes 4 servings.
Combine sugar and butter in a large mixing bowl. Add flour and baking soda. Mix together and stir in oats. Roll into 1-inch balls and place on ungreased cookie sheet. Press cookie ball with a spoon. Bake at 350° for 10 minutes.
Stir together dry milk, sugars, water, oil and egg. Add vanilla. In medium bowl, combine flour, baking soda, baking powder, salt and cinnamon. Stir into sugar mixture. Stir in zucchini, nuts and cherries. Pour into greased loaf pans. Bake at 325° for 50 to 60 minutes.
Cook chicken in foil at 350° for 1 hour and 15 minutes. Grease a 9 x 5-inch casserole. Cook and drain broccoli. Mix together with the mayonnaise, soup, curry powder and lemon juice. In casserole, put layers of chicken chunks, broccoli, mayonnaise mixture and dressing; mix with melted margarine. Bake, uncovered, at 350° for 20 to 30 minutes.
Clean potatoes with skins on and cut into wedge. Place potato wedges in bowl of cold water. Pour Shake 'n Bake into plastic bag and put potatoes a few at a time in bag to coat good. Place well coated potatoes in large casserole dish and put pats of butter on top of potatoes. Cook in 350° oven for 1 hour.
Roll potatoes in butter, then in bread crumbs. Arrange potatoes in baking dish; drizzle with remaining butter. Heat 10 to 12 minutes, until potatoes are tender. Let stand, covered, 4 minutes before serving. Yields 4 servings.
Boil cut up chicken until tender. Cool. (Save wings and back, all boney parts, for soup.) Take chicken off bone. (Throw away or save for another use all skin and bones.) In a clean pot, measure 5 1/3 cups of broth that chicken was cooked in. Chop green pepper and onion and add to broth. Add 2 teaspoons of salt and 1/4 teaspoon black pepper. Bring to a boil and cook 5 minutes. Add 2 cups rice. Cover and simmer for approximately 45 minutes or until rice is soft and liquid is absorbed. Turn burner off and allow to sit covered 20 minutes.
Cream butter and sugar until fluffy. Sift dry ingredients together 3 times and mix with fruit. Add eggs to creamed mixture. Add flour-fruit mixture alternately with next 5 ingredients and beat thoroughly. Pour into pans lined with greased paper. Sprinkle almonds on top. Cover cakes with greased paper. Steam for 2 hours, then bake in slow oven 300° 1 1/2 to 2 hours, removing paper last 1/2 hour to dry surface.
Melt all ingredients in saucepan on low to medium heat until smooth and creamy. Serve hot with chips.
Mix sugar, eggs and dates in saucepan. Heat on medium heat until mixture pulls away from pan. Add nuts and vanilla; cook 3 minutes longer. Remove from heat; add Rice Krispies and corn flakes. Mix well. Make in balls and roll in coconut.
Drain pineapple; boil zucchini 25 minutes, stirring often. Gets mushy but don't add liquid. Add sugar, pineapple and lemon juice. Cook 15 minutes. Add Jell-O. Cook another 15 minutes. Put in jars and seal. Makes 5 pints.
Mix together well and bake in greased shallow pan about 30 minutes or until set with oven around 325° to 350°.
Mix 4 cups milk and pudding. Add Cool Whip and beat thoroughly. Layer with graham crackers in a 13 x 9-inch pan, using crackers, 1/2 pudding, crackers, 1/2 pudding and topping with crackers. Chill while making topping.
Cook peaches as directed on package; drain and mash. Stir in 1/4 cup sugar. Cool; spread in pie shell and set aside. Combine 1 cup sugar, flour and butter; mix well. Beat in egg yolks, milk, 1 teaspoon vanilla and salt. Pour over peaches. Bake at 450° for 10 minutes; reduce heat to 325° and bake 25 minutes or until knife inserted in center comes out clean.
Mix together first 4 ingredients. Let stand 20 minutes. Add rest and mix. Make small balls (about 1 teaspoon batter). Roll in extra sugar, place on a greased cookie sheet. Sprinkle 2 or 3 drops of water on top of each. They will flatten out and crackle.
Heat oven to 350. Beat butter and sugars until creamy. Add eggs and vanilla. Mix in flour. Stir in oats and remaining ingredients. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. About 4 dozen cookies.
Mix all ingredients; fold in 1 large container Cool Whip topping. Pour in baked pie shell. Chill at least 1 hour before serving.
Put dry ingredients and Crisco in bowl and work until small particles form. Add eggs to milk and work in with fork (not too much). Roll out 1 inch thick. Bake at 450° for 10 minutes or more.
Mix all ingredients together. Bake at 350° for 15 minutes. Sprinkle lots of powdered sugar while still warm.
In mixing bowl, beat eggs with fork. Slowly blend in flour. Stir in salt and softened butter. Add milk and blend. Batter may be slightly lumpy. Grease 10-inch ovenproof skillet or 3-quart round baking dish. Pour batter into cold skillet or dish. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 7 minutes more. Do not open oven door while baking. Serve immediately with melted butter, powdered sugar and lemon wedges. Makes 2 to 3 servings. (Can also be served with warm applesauce.)
Dissolve yeast into warm water and add salt, sugar and shortening. Start adding flour until it's not sticky. Knead dough for 5 minutes. Next, butter bottom of bowl and let rise for 1 1/2 hours. Knead dough again and let rise 1/2 hour. Shape biscuits at least 2 hours before baking. Bake at 400° for 20 minutes. Yield: 18 to 24 biscuits.
Cream butter and sugar. Add eggs, one at a time; beat until light and fluffy. Sift 2 cups flour, salt and baking powder together. Add to creamed mixture; beat. Dredge berries in 1 cup flour and fold into creamed mixture. Pour into tube pan, which has been buttered and coated with sugar. Bake at 325° for 1 hour and 15 minutes.
Brown ground beef in skillet. Cook macaroni in medium size saucepan until done. Drain and rinse macaroni. Place back in saucepan and add ground beef, stewed tomatoes, catsup, salt and pepper. Simmer for 15 to 20 minutes. If too thick, add a little water.
Mix eggs, flour, salt, sugar, soda and fruit cocktail (including juice) and put into large baking pan. Do not grease pan. Before baking, sprinkle brown sugar and nuts over batter. Bake at 325° for 40 minutes.
Preheat oven to 400°. Mix corn meal and flour. Add salad dressing, buttermilk and egg. If needed, add water to make mixture. Pour into sprayed skillet. Bake in 400° oven until brown and test for doneness.
Cream first 3 ingredients in electric mixer. Fold in dried beef, diced fine. Chill in refrigerator until firm. Shape into ball and roll in finely chopped nuts.
Brown sausage and drain. Mix all ingredients together with hands. Make into balls. Bake on ungreased cooking sheet at 350 degrees for 12 minutes.
Cover all sides and ends of the roast with brown mustard (use entire jar). Roll roast in salt, covering meat completely (there should be no mustard visible). Place roast on a rack in roasting pan. Bake at 475° to 500° 10 to 12 minutes/pound for rare, 12 to 15 minutes/pound for medium and 15 to 20 minutes/pound for well done.
Brown beef and onion and drain. Add beans, tomatoes, water, chili powder, vinegar, mustard, salt and pepper. Bring to boil; reduce heat. Cover and simmer for 10 minutes or until heated through. Serve.
Place all but shrimp in blender. Process until smooth. Add shrimp and blend until shrimp are chopped into small bits.
In a large, heavy bottomed frying pan, melt the butter over medium heat. Add chicken breasts. Cook, uncovered, for 5 minutes on each side. Add the shallots. Turn heat down and cook for an additional 10 minutes. Transfer chicken to a platter. Pour raspberry vinegar and jam into the frying pan; bring to a boil. Boil for 2 minutes. Turn heat down; stir in the tomato paste, tomatoes and chicken broth. Simmer until sauce thickens slightly. Spoon in 2 tablespoons butter. Return chicken to sauce on low; cook for 10 minutes. Serve with fresh raspberries and chopped chives, sprinkled on top. Serves 6.
Brown sausage and drain real good on paper towels. Cut in 1 1/2 to 2-inch pieces. Put in baking pan and mix onions and peppers and add a	little	sugar and salt and mix with tomato sauce and pour over sausage. Bake 2 hours at 250°.
Bake in loaf pan at 400° for 45 minutes. Serve hot with maple syrup.
Preheat oven to 375°. Beat egg yolks and 1/2 cup sugar until thick and light. Add vanilla, salt and cocoa; stir well. Beat egg whites. Add 1/4 cup sugar. Gradually fold into the chocolate mixture. Pour into oblong (cookie sheet) pan with sides lined with wax paper. Bake at 375° for 15 minutes. Turn out onto damp towel until cool; peel off wax paper and trim crusty edges. Spread with sweetened whipped cream. Roll up and refrigerate, using towel to help roll.
Chop artichokes. Spread evenly over bottom of well-greased shallow 2-quart baking dish. Scatter chilies on top. Carefully spread mayonnaise over all. Top with cheese. Heat in 350° oven, covered, until hot and bubbly. Serve hot with chips.
Cream together softened butter, sugars and eggs; add salt, baking powder, baking soda, cinnamon and vanilla. Beat well. Gradually add flour. Stir in oats and corn flakes. Add candies.
Cook chicken until done. Cool and pull off bone and put in casserole dish. Heat soups and milk; pour over chicken. Mix stuffing mix with chicken broth and spoon over chicken and soups. Preheat oven to 350°. Brown 15 to 20 minutes.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake 25 minutes at 275°. Store in airtight container (after cooling) about 5 days before serving. Makes 4 dozen.
Crush anchovies to a paste. Add eggs and beat until liquid. Add pepper, olive oil (discard garlic cloves first), vinegar and lemon juice. Beat with fork until blended. Entire process may be done in blender. Cut romaine into pieces 1/2-inch long. Mix with dressing until coated. Add croutons and cheese.
Beat eggs, flour, sugar, salt and milk together. Stir in corn and pour into 2-quart baking dish. Dot with butter and bake at 350° for 45 minutes. Serves 8.
Beat eggs 1 minute at high speed. Add 1 cup sugar, pumpkin and lemon juice. Fold into sifted flour, soda, salt and spices. Bake in oiled jelly roll pan or oblong cookie sheet pan for 20 to 25 minutes at 350°. Turn out on powdered sugar dusted towel. Roll up in towel and let cake cool.