HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 9 x 9-inch pan. Arrange frozen blintzes in 2 rows in pan. Beat remaining ingredients together and pour mixture over blintzes. Bake in 350° oven until fluffed and golden, about 45 to 60 minutes. Cut and serve with low-fat sour cream or fruit topping.
Melt butter, add onion and cook on low heat until soft, not brown. Add squash and broth. Cook until squash is tender. Add sugar. Process until smooth (use hand-held processor or move to food processor). Add cream and seasonings. Serve hot or cold.
Mix spinach with remaining ingredients, except tomatoes. Pile mixture on top of tomato slices. Place on buttered baking sheet. Bake at 350° for 15 minutes.
Heat oven to 400°. Grease bottom only of 12 to 18 medium muffin cups. (Important for 4-H but at home I use just use Pam.) Mix cereal, raisins and water; let stand for 2 minutes. Beat eggs in 2 1/2-quart bowl; stir in buttermilk, oil and cereal mixture. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan.
Mix all together. Best if let stand for a couple of hours in refrigerator. Form into patties; cook on grill.
Mix fruit together. In saucepan, put pineapple juice (and mandarin juice, if needed), flour, egg and sugar. Whisk and cook over medium heat until thickened. Cool and then pour over fruit. You can experiment with any fruit in any combination or amount as long as you make enough dressing to coat it all.
Grease bottom of jelly roll pan. Line with wax paper and grease again. Prepare angel food cake batter as directed on package. Turn 1/2 batter into pan. Bake 15 to 20 minutes. Use rest of batter for cupcakes. Cool. Insert on towel dusted with confectioners sugar. Remove wax paper. Roll in towel. Unroll. Spread with Dream Whip, chopped nuts and cherries. Roll again. Refrigerate.
Brown or boil chicken. While noodles are boiling, chop chicken into bite size chunks.
Use 1 tablespoon butter to lightly grease walls of crock-pot. Add paprika and cayenne. Turn to high setting while measuring remaining ingredients. Add to crock-pot with remaining melted butter. Stir well. Cover and cook on low setting for 6 to 9 hours (on high for 2 to 3 hours).
Put water and bouillon in pot. Stir to mix. Add beans, onion and carrot. Bring to boil. Cover and simmer 15 to 20 minutes. Serves 4.
Cook hamburger; drain. Cook macaroni; drain. Add spaghetti sauce, mushrooms, hamburger and macaroni. Make two layers with hamburger mixture, cheese and pepperoni. Put in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cream shortening and sugars. Add egg and vanilla. Sift dry ingredients and add alternately with water to sugar mixture. Add oatmeal, 1 cup fruit, too, if you want. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook pasta according to directions. Three minutes before pasta is done, add broccoli to water. Drain.
Cream sugar and butter. Add eggs, one at a time, beating well after each. Add mashed bananas. Add vanilla. Add sifted flour and baking soda. Add chopped nuts. Bake in greased and floured pan at 350° for 45 minutes to 1 hour.
Grind oranges with cranberries. Save juice. Add sugar and pineapple with juice. Add sugar and mix well. Put in jars in refrigerator.
Blend cake mix, pudding, water, eggs and oil in a large mixing bowl. Beat at medium speed with electric mixer for four minutes, stir in coconut and nuts.	Pour in bundt type pan, bake at 350 degrees for 35 minutes. Cool in pan for 15 minutes, then remove and allow to finish cooling. Frost with cream cheese frosting (see frostings).
Preheat oven to 425°. Grease 8-inch round cake pan. Arrange overlapping apple slices in circle to cover bottom of pan. Melt brown sugar and margarine together. Pour brown sugar mixture over apples. Combine muffin mix and milk in bowl; stir until moistened. Pour evenly over apples. Bake for 20 minutes or until golden brown. Immediately invert onto plate and serve.
Cook asparagus as directed. Cut 9 (2-inch) circles from bread slices. Tear remaining bread into small pieces and place into ungreased 8 x 8 x 2-inch baking dish. Layer asparagus, cheese and onion on bread pieces. Top with bread circles. Beat eggs, milk, salt, mustard and red pepper and pour on bread circles. Bake at 325°, uncovered, until center is set, 1 hour to 1 hour and 10 minutes. Let stand 10 minutes before cutting. (Will hold, covered, in refrigerator up to 24 hours before baking.)
In 5-cup blender container, combine powdered sugar, eggs, salt and vanilla. Cover; blend at high speed until well blended (15 to 20 seconds). In 2-quart saucepan, place 2 cups whipping cream. Cook over medium heat until thermometer reaches 140° (5 to 6 minutes). While blending at medium speed, slowly add warm whipping cream to egg mixture. Continue blending until frothy (15 to 20 seconds).
Brown country-style spareribs. Mix all ingredients of sauce. Pour over spareribs. Bake at 325° for 2 hours. (This sauce covers up to 8 ribs.)
Combine beef and veal; add potatoes and onion. Add 1 1/2 cups flour and mix well. Add egg, milk, salt and pepper and stir until well blended. Shape into 30 balls using about 2 tablespoons of mixture for each ball. Roll balls in remaining 1/3 cup flour. Fry in hot oil until brown. Drain well. Serve with stewed potatoes.
Put sugar in top of double boiler and caramelize, stirring constantly, over low heat. Beat eggs. Pour out milk and use can to measure. Add 2 cans of hot water to the milk, vanilla and salt. Add to eggs. Add everything to caramelized sugar which should coat the sides and bottom of the pan. Cook in double boiler for 45 minutes. When done, the caramel is still around the sides of the custard and is like a sauce.
Combine all ingredients in a large mixing bowl. Beat by hand or with a rotary beater 4 or 5 minutes until thoroughly mixed and smooth. Bake at 350° until done. While warm, drizzle with Orange Glaze.
Combine chicken, soy sauce and garlic powder in a bowl; stir and set aside. Combine cornstarch and water; stir and set aside. Heat oil in a wok or large skillet over medium-high heat. Add broccoli and next 4 ingredients; stir-fry 3 to 5 minutes or until tender crisp. Remove vegetables from wok. Add chicken mixture and stir-fry 5 minutes, or until chicken is done. Return vegetables and stir in cornstarch mixture and cook, stirring constantly, until thickened.
Combine broccoli, onion and bay leaf with stock in a large pot. Cover and cook at medium heat for 20 minutes. Melt butter; blend in flour. Stir over low heat for 8 to 10 minutes. Do not brown. Gradually blend in vegetable stock mixture. Heat; do not boil. Before serving, add 2 to 3 ounces grated Velveeta cheese. Do not freeze.
Dissolve jello in boiling water. Add sugar and stir until dissolved. Cool to room temperature. Chill evaporated milk at least 20 minutes. Whip milk until doubled in size. Add grated rind and juice of lemon to whipped milk. Add canned pie filling. Crush 1 envelope graham crackers and sprinkle 3/4 of crumbs in a 9 x 13-inch pan. Add filling and sprinkle top with rest of the crumbs. Chill well. Cut into squares to serve.
Cook cranberries, sugar and water until all berries pop open. While sauce is still hot, add jello and marshmallows. Stir until they are dissolved and melted. Cool. Add apples, nuts and celery. Stir well and refrigerate.
In a medium pan with wooden spoon, stir together sugars and syrup. Bring to a boil. Remove from heat and stir in peanut butter. Mix well. Add vanilla and cereal, stirring carefully. Drop by spoonfuls onto wax paper.
Cook pasta according to package. Omit salt. Drain and keep warm. Place margarine in a large nonstick skillet. Place over medium heat until hot. Add broccoli, carrots, onions, garlic and basil; saute 5 minutes, stirring often. Add mushrooms, salt, pepper and wine and cook 2 minutes. Gently toss pasta with vegetable mixture and cheese. Yield: 9 servings; 146 calories per 3/4 cup serving and 4.2 fat.
Mix ingredients well. Bake in the warmth of togetherness. Serve on a silver platter with smiles, hugs and kisses generously every day in large amounts.
Mix sugar, Cool Whip and cream cheese. Split angel food cake to make two layers. Frost between layers, sides and top of cake. Put cherries on top of cake and refrigerate.
Set oven to 350°. Slice cookie dough onto cookie pan; press down firmly together in a large circle pizza shape. Bake 12 to 15 minutes.
Spread tortilla chips in pan. Pour meat mixture on top. Grate cheese over top. Microwave until cheese melts.
Mix butter, sugar, egg, chocolate, milk and vanilla. Mix in remaining ingredients on low speed to soft dough, scraping bowl constantly. Halve the dough. Chill for 1 to 2 hours. Heat oven to 400°. Mold dough by rounded teaspoonfuls around caramel halves; place on ungreased cookie sheet. Bake 7 minutes; cool. Blend remaining ingredients. Swirl cookies in chocolate glaze.
In a large mixing bowl pour flour; add salt and pepper to taste. Batter oxtails. In a large skillet, heat vegetable oil. Brown oxtails. Place in baking dish with 2 to 3 cups of water. Add salt and pepper in water to your taste. Quarter onion. Add to oxtails. Bake at 350° for 1 hour. Quarter potatoes; add to oxtails. Cook 1 hour more until oxtails are good and tender.
Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place balls about 2-inches apart in baking dish. Bake 20 to 25 minutes or until golden brown. Makes about 7 dozen balls.
Drain off juice of beans and peas; set aside. Add celery, pepper, onion and pimiento to beans and peas. Mix sugar, vinegar, oil, salt, paprika and water with juice of beans and peas. Pour liquid mixture over vegetables; let set overnight. Drain off liquid before serving.
Saute sausage in skillet. Drain grease. Place half of cubed bread in 9-inch square pan. Place half of sausage and half of cheese over bread. Repeat layers. Slightly beat eggs; add salt, mustard and milk. Pour over bread-meat mixture. Cover and refrigerate overnight. Bake at 350° for 30 minutes, uncovered.
Combine the sour cream and milk in bowl. Beat with rotary beater until smooth. Add pudding mix. Beat for 2 minutes or until thickened and smooth. Layer graham crackers and pudding (half at a time) in dish. Top with pie filling. Chill, covered, for 3 hours or longer. Cut into squares. Yield: 12 servings.
Mix all ingredients together and pour over prepared salad. Tastes good with raw cauliflower and bacon bits in salad.
Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars, beat until combined. Stir in chocolate chips. Cover and refrigerate for two hours. Place on plastic wrap and shape into a ball. Refrigerate for at least one hour. Roll in pecans before serving. Serve with graham crackers.
Dissolve yeast in 1/4 cup water and 1/2 teaspoon sugar. In large bowl, combine 1 tablespoon sugar, shortening, salt and boiling water. Cool to lukewarm and add yeast mixture. Stir in 3 to 4 cups flour; knead for 10 minutes. Divide in half.
Mix dry ingredients together; store in closed container. To make 1 batch, mix 6 tablespoons of dry mix to 3/4 cup boiling water. Add 3/4 cup cold water. Put in popsicle molds. Delicious.
Mix butter, sugar, salt and flour. Add a little hot juice to mixture and mix until smooth, then mix with rest of juice. Boil 1/2 hour and put in jars. Boil in hot water bath for 30 minutes. Add 1 pint milk before serving. Makes 10 pints.
Cream the cheese and butter well. Blend in flour and cayenne pepper. If dough is too dry, add 2 teaspoons water. Make a ball. Wrap about 1 teaspoon of dough around each olive to cover completely. Bake at 400° for 15 to 20 minutes. (May be placed on cookie sheet and frozen for later use.)
Mix eggs, sugar and oil. Sift together flour, soda, baking powder and salt. Add to first mixture, then add pecans and apples. Bake at 350° for 1 hour.
Cook and drain squash; mash. Add soup, cream, carrots and seasoning. Butter casserole; sprinkle layer of Pepperidge Farm herb seasoning crumbs on bottom; add squash mixture. Cover with crumbs. Bake at 350° for about 30 minutes or until brown.
Combine all ingredients and whisk or stir together. Serve with raw cup up vegetables. (Better if made the day before and refrigerated until ready to use.)
Cream the sugar and butter. Add egg yolks and flour. Fold in peaches.
In a large bowl, toss together all ingredients as given. Cover and chill 4 hours or overnight. Serves 6.
Put all ingredients in saucepan. Bring to boil. Lower heat to simmer (low boil) for approximately 15 minutes. Do not drain beans.
Dissolve lye in 2 quarts of water. Add grease or tallow. It is important that the grease and lye are just warm, not hot, and that the grease is poured slowly into the lye. Stir slowly for 10 to 15 minutes. Then bring to boiling point and let boil 5 minutes. Remove from fire and stir in powdered Borax. Set aside and stir occasionally until the mixture begins to cool. Then add liquid ammonia. Stir round and round, slowly and evenly, until it is the consistency of cake batter. Then turn into a mold and permit it to cool in the kettle.
In mixing bowl, combine vanilla ice cream, orange juice concentrate and egg; beat with electric or rotary beater. Gradually add milk, beating constantly. Pour into chilled mugs; sprinkle with ground nutmeg. Serves 6.
Mix oil, butter and all seasonings. Heat slightly and pour over dry ingredients. Mix thoroughly. Bake at 225° for 2 hours, stirring every 15 minutes. Serve warm or store in airtight container.
Mix stuffing mix and melted butter. Press 1/2 mixture in the bottom of casserole and save 1/2 to sprinkle over top. Layer ingredients in casserole. Top with remaining stuffing mixture. If casserole seems too dry, extra milk can be added. Bake at 350° for 30 minutes or until hot and bubbly.
In large, heavy pan, melt oleo. Add onion; cook until soft, about 5 minutes. Stir in beef broth and water; bring to a boil. Add the peas and potatoes. Heat so that the mixture bubbles gently. Cover; cook for 30 minutes, or until peas and potatoes are tender. Remove from heat; cool 10 minutes. In an electric blender or food processor, puree the soup in 5 batches, whirling each batch about 15 seconds. Return to the pan over low heat; bring to serving temperature, stirring often. Serves 4.
Put all ingredients in blender. Blend full 2 minutes. Pour into well-greased and floured pie pan. Bake at 350° for 45 to 50 minutes.
Beat eggs and add sugar, flour and lemon. Add 1 1/2 cups boiling water and boil until thick. Remove from the fire and add butter the size of a walnut. This makes one pie.
Mix all filling ingredients in order given. Pour into pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool. Garnish with whipped cream, if desired.
Mix soda with applesauce; set aside. Cream sugar and shortening; add eggs. Beat well. Add applesauce mixture and remaining dry ingredients which have been sifted together. Add nuts; bake in greased and floured angel food cake pan for about 1 hour at 350°.
Brown ground beef. Add next 4 ingredients, stirring until onion and bell pepper are tender. Add next 3 ingredients; stir until bubbly. Pour into ungreased 9 x 13-inch casserole. Sprinkle crumbled chips on top. Stir to moisten chips. Sprinkle cheese on top. Bake in a 350° oven, uncovered, for approximately 20 minutes or until cheese melts.
Cook and drain spinach. Mix all other ingredients together and add spinach to mixture. Refrigerate.
Place lettuce in salad bowl. Mix onion, pepper and celery. Layer over lettuce. Add bacon bits and June peas. Top with dressing. Toss before serving.
Mix all ingredients as directed on box except substitute strawberries for water. Bake at 325° for 30 minutes. Frost with Icing For Yummy Strawberry Cake.
Cover the chicken with water and cook until tender. Remove from the broth. Add vegetables and seasonings and boil until tender in broth. Add cornbread mix and cook until like mush. Add eggs. Put in a baking pan and cook in 350° oven until light brown. This makes a real moist dressing.
Cream shortening and sugar. Add beaten eggs and pineapple and vanilla. Add dry ingredients that have been sifted together. Add nuts. Drop by spoonfuls on greased cookie sheet. Bake at 375° for about 10 to 12 minutes.
Bake cake mix in 9-inch layer pans (2). Split each layer making 4 layers. Whip frosting mix with cream and vanilla. Place between layers. Spread top with thin icing, letting some drizzle down sides. Sprinkle top with chopped nuts. Chill.
Combine sour cream, mayonnaise and taco seasoning. Spread refried beans in bottom of shallow pan. Spread mixture on top. Then add onions, tomato, olives and cheese. Refrigerate and serve with tortilla chips.
Cook broccoli; drain. Saute onions; add soup. Cook until heated and blended. Place broccoli in bottom of dish. Pour soup mixture over. Sprinkle cheese on top. Add enough butter to moisten crackers. Cover top completely with crumbs. Bake at 350° for 30 minutes or until brown.
Cook and drain spaghetti. Dice cucumbers, tomatoes and onion. Add to spaghetti. Add salad seasoning and Italian dressing. Toss together and chill.
Combine all ingredients. Toss gently. Serve over toasted bread. Sprinkle with grated Romano cheese. Serves 8.
Break cake into pieces and place in bottom of decorative bowl. Soak with sherry. Drain peaches and place on top of cake. Cover with prepared pudding.
Brown hamburger and onion. Drain. Mix together beans, picante sauce, taco seasoning and sour cream in large mixing bowl. Add hamburger. Layer shell, mixture, then cheese. Repeat until out of mixture. End with shell. Top with cheese. Bake, covered, for 45 minutes at 350°.
Mix together and place 2/3 of mixture in bottom of 7 x 11-inch pan; place remaining mixture in pie pan. Bake together at 425° for 5 to 10 minutes. Cool. Mix 1 package of vanilla pudding and layer on top of crumb mixture in the following order: thin layer of applesauce, layer of sliced bananas or peaches, then layer pudding and remaining crumb mixture on top. Refrigerate for 3 hours before serving.
Prepare Rice-A-Roni according to package directions. Prepare frozen vegetables as directed in microwave. Heat oil in frying pan or wok; add meat and stir often for 2 minutes or until meat is browned on both sides; add onion chunks and cook, stirring occasionally, 2 more minutes. Prepare stir-fry mix as directed and add to meat mixture according to package directions. Remove from heat. Put rice on a large platter, leaving a slight hold in the middle. Arrange vegetables around the edges of platter. Put meat and gravy in center. Serve immediately. Prep time: 30 minutes.
Mix all ingredients well. Pour batter into a greased and floured 9-inch square pan. Bake at 350° for 30 minutes.
Blend in blender 10 seconds. Flash blend for creamy. May use shrimp in place of clams.
Brown sausage; drain grease. Melt cheese slowly. Add all ingredients. Use hot or mild ingredients, great both ways. Keep warm and serve with nachos.
Boil chicken; bone out and cut into small pieces. Make Stove Top as directed on box. Mix soups with one can of chicken broth each instead of water. Spread half of dressing in bottom of pan. Add all of chicken; spread evenly. Add soup mix one kind at a time. Add remainder of dressing by spoonful on top. Let set overnight in refrigerator; take out 45 minutes before cooking. Bake, uncovered, for 45 to 55 minutes at 325°.
Cream sugar, eggs and Crisco. Sift flour, salt, soda and spices together. Add to creamed mixture. Slowly add figs and nuts. Bake in well-greased 12 x 9-inch pan and bake at 350° until well done.
Combine all, except egg whites and nuts, then add nuts and egg whites. Pour into greased pan. Bake at 350° for 1 hour.
Mix all ingredients together. Put in a 9 x 13-inch pan. Place in freezer. Remove 15 minutes before serving. Will keep to 2 months in freezer if well covered.
In large bowl, toss crackers with oil. Let stand about 30 minutes. Combine dressing mix, dill and garlic powder or garlic salt. Stir well. Pour into bowl with crackers and mix well.
Mix all ingredients together. Bake in an 8 x 8-inch greased pan at 425° for 20 minutes. Recipe can also be used for muffins.
Combine and bake at 350° for 30 minutes in a 9 x 13-inch pan.
Alternate tomato and Mozzarella slices on large platter. Drain artichoke hearts, reserving marinade, and place artichokes in center of platter. Scatter onion, olives, capers and basil leaves over top. Drizzle reserved marinade over all. Let stand at room temperature for at least 1 hour before serving. Makes 6 to 8 servings.
About 35 minutes before serving, in a 10-inch skillet over medium heat, in hot margarine, cook onion until tender about 5 minutes. Add ham. Meanwhile, in a large bowl with fork, beat eggs, milk and salt until well mixed. Stir into ham mixture. Reduce heat to low; cover and cook 12 to 15 minutes, until top is set and underside is lightly browned. Serve egg mixture between bread slices. Makes 4 servings.
In a Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil; remove from heat. Stir in ice cream, vodka, vanilla and maple flavoring. Serve hot. Yield: about twenty 6 ounce servings.
Make jello. Let set for 2 or 3 hours. Then fold in remaining ingredients.
Cook pasta according to directions. While pasta is cooking, melt butter or margarine in a 3-quart saucepan. Add all ingredients, except tomatoes and cheese. Stir and cook over medium heat for 5 minutes or until shrimp are cooked. Add cooked spaghetti and heat through. Add tomatoes and stir until tomatoes are hot. Sprinkle with cheese and serve. Serve with garlic bread.
Combine first 4 ingredients and 1/2 cup Mozzarella cheese. Pour into greased baking sheet. Pour sauce as the next layer and put any other toppings you like (hamburger, sausage, pepperoni, onions, green pepper). Sprinkle Mozzarella cheese over top and sprinkle Parmesan cheese over top.	Bake at 350° for 35 to 40 minutes.
Beat cream cheese until smooth. Gradually beat in sugar. Blend sour cream and vanilla. Fold in whipped cream. Blend well. Chill until set, at least 4 hours. Garnish with strawberries or pineapple.
Put a little oil and soy sauce in frypan along with vegetables. Cook until vegetables are soft.
Mix first three ingredients. Spread on tortillas. Sprinkle on remaining ingredients, then roll and wrap tightly. Chill 2 hours. Cut off ends. Slice rolls into pieces. Makes 3 dozen.
Spray a 9 x 13 x 2-inch casserole dish with nonstick cooking spray. Split each chicken breast and stuff it with a piece of Swiss cheese. Put stuffed chicken pieces in casserole dish.
Over medium heat, cook onions in oil until tender. Add chili sauce to remaining ingredients. Heat to boiling and remove from heat.
Sift flour with soda and salt. Cream shortening until soft. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating after each one. Add hot water. Add dry ingredients. Add nutmeats, chocolate chips, oatmeal and vanilla. Blend. Drop on cookie sheet. Bake at 375° for 8 minutes.
Cut olives into large pieces. Melt butter in 10-inch skillet; add celery and onions and cover and cook slowly 10 minutes. Separate eggs and beat yolks well. Combine with milk. Add salt to egg whites and beat until stiff. Fold in egg yolk mixture, olives, onions, celery and pepper. Turn into same skillet. Bake at 350° for 20 to 25 minutes until top springs when touched. Crease and fold in half. Serve with well seasoned tomato sauce.
Cook noodles; drain. Mix cottage cheese and sour cream together. Brown meat, oregano, onion, tomato sauce, garlic salt and pepper. Put down noodles, then meat mixture, then noodles, sout cream mixture and then noodles. Top off with Mozzarella cheese. Bake for 45 minutes at 350°.
Prepare chili according to package directions using ground turkey or ground beef. Add corn and chilies with tomato sauce. Serve topped with shredded cheese. Makes 6 to 8 servings.
Cook ground beef in a large skillet. Add chopped onion. Cook spaghetti separately until done. In a separate bowl, mix tomatoes, picante and cumin. Add beef. In a casserole dish, mix spaghetti and beef together. Add one cup of cheese to top. Cook for 15 to 20 minutes at 350 degrees.