HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend ingredients in blender until creamy. Chill before serving. Use with low calorie raw vegetables, i.e. cucumber stalks, carrot sticks, celery sticks, etc.
Cook zucchini and onion together until almost done; drain very well. Cook rice as directed; reserve. Place zucchini mixture in buttered 9 1/2 inch shallow casserole. Sprinkle cooked rice on top. Mix soup and milk, then pour over top of rice. Top with cheese slices. Mix crumbs and melted butter; sprinkle over cheese. Place casserole in pan of water. Bake at 350° for 30 minutes. Makes 6 servings.
Scald milk. Add sugar, shortening and salt. When cool, add yeast	and dissolve. Add 2 cups flour. Beat until smooth. Let stand	1 hour. Add more flour, soda and salt. Knead, make out into rolls. Let stand about 2 hours and bake. This sponge may be placed in icebox and used for several days.
In a large skillet, stir coconut in melted butter over medium-high heat until golden and toasty. Reserve 2 tablespoons for garnish. Press remainder into bottom and sides of 9-inch pie plate and chill.
In browning dish, saute the beef, onion, bell pepper and chili powder. Add the tomato soup, salt and pepper; simmer a few minutes. Split and toast in broiler or oven the buns or rolls. Top with burger mixture. Serves 2, generously.
You will need 1 large flowerpot, 1 artificial flower (optional) and gummy worms (optional) for this recipe.
Beat egg in a rather flat bowl (soup plate is perfect). Stir in the salt, granulated sugar, cinnamon and nutmeg until combined well. Heat large frying pan or griddle on low to medium. Melt butter or margarine but not browned. Dip one slice of the bread into egg mixture for a few seconds; turn bread over in egg and let soak a few seconds, being careful not to break up bread. Cook on hot griddle (low to medium heat) about 5 minutes on each side or until golden brown. Repeat with rest of the bread slices. Transfer to warm plates and sprinkle with confectioners sugar. Use desired topping: warm syrup, jelly or fresh fruit.
Combine sugar, syrup and water. Bring to boil, then add pecans (broken or halved). Cook slowly until the syrup is brown. Remove from heat and add the other 3 ingredients. Pour as thinly as possible onto a well-greased cookie sheet. Allow to cool and then break into small pieces.
Combine peanut butter and powdered sugar until crumbly. Reserve 1/4 cup mixture. Sprinkle remaining peanut butter mixture in bottom of baked pie shell. Prepare pudding mix with milk according to package directions. Pour pudding into shell. Chill until set. Beat heavy cream until stiff. Spread on top of pie. Sprinkle with 1/4 cup reserved peanut butter mixture.
Combine all ingredients and add as much mayonnaise as needed. Refrigerate 2 hours. Add cold boiled shrimp for main dish.
Bake and set aside the pie crusts. Hull, wash and drain strawberries. Combine egg whites and vanilla; beat until peaks are formed. Boil together water and sugar. Cook until mixture forms a hard thread. Pour over beaten egg whites, beating as you pour. Continue beating until mixture forms peaks. Slice strawberries into prepared crusts and top with boiled frosting. This pie is best put together just before serving as the combination of frosting and berries may cause crust to get soggy if it sits too long.
Sift dry ingredients together in a large bowl. In another bowl, beat eggs and oil. Add carrots and mix well. Add to dry ingredients and mix well. Divide evenly between two 9-inch cake pans. Bake at 350° for 35 minutes. Check to be sure. Some oven temperatures vary.
Pour butter into cake mix. Add 3/4 cup pecans. Press into 9 x 13-inch greased and floured pan. Mix cream cheese and brown sugar. Press onto cake mixture. Sprinkle with 3/4 cup chopped pecans. Bake at 350° for 30 minutes. Let cool.
Mix cookie mix according to instructions on the box. Spread dough on ungreased pizza pan and bake 12 minutes or until golden brown. When completely cool, mix together cream cheese, whipped topping and sugar. Spread over crust. Slice fruits and sprinkle with Fruit Fresh or dip in lemon juice. Then place on crust sparingly. Refrigerate. Serve in small wedges.
Roll chicken in mixture of flour, salt and pepper. Brown in oil. Remove to roaster. Add onions, pepper and garlic. Cook slowly until tender. Add tomatoes, curry powder and thyme. Heat thoroughly. Pour over chicken. Bake at 375° for 1 hour.
In a large bowl, combine the first 12 ingredients. In a microwave-safe dish combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whish in lime juice. Pour over the corn mixture and toss to coat. Cover and refrigerate until serving. Yield: 16-18 servings.
Fold creamed shortening and sugar in eggs. Add dry ingredients, milk and bananas. (Make sure they are mashed.) Bake in a 9 x 13-inch pan at 375° for 30 minutes.
Prepare popcorn. Cook syrup, oleo, sugar and salt for 5 minutes. Remove from stove. Add soda. Stir well. Pour over corn and mix well. Spread on 2 cookie sheets. Bake in 200° oven for 1 hour. Stir at least once in oven. Too high heat can burn brown sugar.
Mix all wet ingredients together. Then add all dry. Mix well and pour into greased bread pans 3/4 full. Bake at 350° for 40 minutes or until done inside.
Melt margarine; stir in sugar, salt and dates. Cool for 4 to 5 minutes. Stir. Add Rice Krispies and nuts. Dip by spoonful and roll in powdered sugar.
Beat egg whites until stiff, adding cream of tartar, salt, sugar and vanilla. While beating, fold in chocolate chips and nuts. Spoon small mounds of mix onto wax paper lined cookie sheet. Preheat oven and turn off heat. Let cookies stay in oven overnight. Do not open oven door until morning.
Combine sugar, salt, turkey, celery, green pepper, onion, lemon juice, mayonnaise, cheese, soup and 1 cup cracker crumbs in baking dish. Sprinkle with remaining 1 cup cracker crumbs. Bake at 350° for 45 minutes.
In a 1-quart casserole dish, combine sugar, cornstarch, salt and pepper; stir in vinegar, liquid and beets. Cook, covered, for 6 minutes or until mixture boil and thickens, slightly stirring during the last half of cooking time.
Cut up vegetables into thick slices. Place in layers with salt. Allow to stand 3 to 4 hours, then drain. Mix remaining ingredients and bring to a boil. Add vegetables and boil for 5 minutes. Place in hot jars and seal.
Heat chicken, chicken broth and 1 2/3 tablespoons dry milk together to a low boil. Mix flour, baking powder and salt in a bowl. Mix corn oil, water and 1 tablespoon dry milk together. Pour liquid mixture into dry mixture. Mix well. Drop by teaspoon into boiling chicken mixture. Reduce heat. Cover and simmer 5 minutes.
Scramble hamburg in frying pan. Mix in chili sauce, onion powder, peppers and onion to taste. Drain; cool 1/2 hour in refrigerator. Place 1 tablespoon hamburg mixture in center of crescent roll; wrap around. Bake on cookie sheet as on package.
Sift dry ingredients together. Cut in Crisco until thoroughly mixed. Add water, mix well. Do not over handle. Makes 2 or 3 crusts.
Bake or boil potatoes, already peeled. Add margarine, salt, pepper, milk and syrup. Whip with blender.
Add water to large casserole. Bake all ingredients, covered, at 325° for 4 to 4 1/2 hours.
Cream 1 cup sugar and margarine. Add eggs and apples. Mix in dry ingredients, vanilla, buttermilk and nuts. Pour into loaf pan. Sprinkle top with remaining 3 tablespoons sugar and cinnamon. Bake at 350° for 1 hour.
Divide pecans and chips into 2 pie crusts. Combine melted butter and beaten eggs. Add sugar and corn syrup.	Divide between the pie crust. Bake at 350° for 30 to 40 minutes.
Melt peanut butter and butterscotch morsels over low heat in medium saucepan. Stir in Chinese noodles and peanuts. Scoop out teaspoons of	haystacks and put on a cookie sheet covered with wax paper. Cool.
Heat water until warm. Add butter and milk. Mix 2 cups of the flour with the yeast, potato flakes, sugar and salt. Add liquid mixture. Add eggs and mix. Gradually work in remaining flour. Set aside to rest in buttered bowl. Cover with cloth while rising. When dough is double in size, punch down and let rise again until doubled. Punch down a second time and shape into desired size rolls. Let rolls rise a little before baking at 425° for 10 minutes or until light brown.
Cook ground beef in skillet, stirring occasionally, until brown and drain excess fat. Stir in mustard, 1/4 to 1/2 teaspoon chili powder, onion, pepper, beans, tomato sauce and seasoning mix. Heat to boiling, stirring constantly. Spread into ungreased pie plate. Mix sour cream, Cheddar cheese and 1/4 teaspoon chili powder together. Spread sour cream mixture over beef mixture. Top with shredded lettuce and cheese. Serve with tortilla chips.
Put cornstarch and sugar in a saucepan. Slowly add water and cook until thick. Remove from heat and add jello. Set this mixture in refrigerator until it begins to set. When it starts to thicken, add peaches. Return to refrigerator and when it has thickened again, put into the pie shell. Refrigerate for at least 3 hours. Serve each piece with whipped cream.
Dissolve jello in hot water. Add sherbet and let cool. Add oranges and pineapple. Chill until set.
Remove bones from chicken, but leave skin on. Place skin side down; pat and spread to make cutlet. On each breast half, put a slice of ham, a piece of cheese and a spear of broccoli (put flowerets at each end). Roll up chicken. Fasten with toothpicks. Place on rack in baking pan with a small amount of water underneath. Cover and bake 30 minutes. Uncover and bake 30 minutes longer, or until done. Serve with a sauce made from the drippings, mushrooms and white wine, if desired.
Heat 2 tablespoons oil in skillet. Add onions and mushrooms. Cook over medium low heat until soft. Remove to bowl and keep warm. Add remaining oil to skillet and stir-fry beef until brown on outside and pink inside. Add other ingredients. Stir over low heat to combine and heat thoroughly. Season to taste and serve.
Beat egg with water, salt, pepper and basil. Drop the chicken pieces into this and stir until well coated. Roll each piece in bread crumbs. Place in 13 x 9 buttered shallow pan and dot with butter. Cover with aluminum foil. Bake at 400° for 1 hour. Makes 4 servings.
Pare turnips and boil in salted water. Drain; mash (makes 2 cups mashed). Add light cream or evaporated milk, egg, oleo, brown sugar and corn meal or Cream of Wheat. Bake 40 minutes in 350° oven.
Cook zucchini in boiling water until barely tender, about 10 minutes. Cut squash in half lengthwise. Scoop out pulp, leaving about 1/4-inch rim around shells so they will stand upright. Finely chop squash.
Beat eggs and salt well. Stir in milk, sugar, cornstarch, crumbs and butter. Add corn. Pour into 2-quart casserole and bake at 325° for 1 hour or at 425° for 30 minutes.
Combine cottage cheese, jello and drained fruit; mix well. Blend in Cool Whip. Chill.
Cook cauliflower for 15 minutes or until tender. Drain. Spread mayonnaise, mustard and cheese on the head of the cauliflower. Bake in oven at 375° for 15 minutes or until it is brown on top.
Place chicken breasts in baking pan. Prepare stuffing and place on chicken. Put slice of tomato on chicken breast. Spread the chicken soup in pan. Sprinkle grated cheese on top. Bake at 350° for 45 minutes or until done.
Stir-fry meat. Add remaining ingredients. Heat until hot. Heat flour tortillas in skillet. Spoon meat mixture onto tortillas, fold over and eat.
Wash and dry breasts. On rib side of breast, open up with knife or fingers to make a pocket. Stuff with prepared dressing. Spray a shallow roasting pan with Pam and arrange breasts in single layer. In a bowl, mix soups. Pour over chicken. Sprinkle chilies and pimientos on top. Sprinkle with paprika and parsley. Bake in preheated oven for 1 hour at 350°. Serve over rice or noodles. Can be prepared in advance, oven ready.
Boil tea bags. Remove and add sugar; mix well then add orange juice and lemonade. Add water to make 1 gallon.
Mix apricot nectar and sugar in saucepan and bring to boil. Combine the reserved apricot nectar and cornstarch. Reduce heat and slowly stir in cornstarch mixture and cook until thickened. Remove from heat and stir in almond flavoring. Break pieces of angel food cake and placed in the bottom of 9 x 13-inch pan. Pour mixture while hot over cake pieces. Cool and top with whipped topping and slivered almonds. Chill before serving.
Pour mixture into unbaked pie crust. Bake at 450° for 10 minutes, then reduce heat to 350° for 20 minutes. This makes a great red raspberry pie, too!
Cook sugar, syrup and cream to soft ball stage. Stir in pecans, vanilla and butter. Beat until color lightens. Drop spoonfuls on wax paper.
Mix cream cheese, sugar and 1 tablespoon milk in a bowl with a wire whisk, until smooth. Stir in whipped topping. Spread on bottom crust. Refrigerate. Pour milk and pumpkin in bowl and mix in pudding with wire whisk until thickened. Stir in pumpkin and spices with wire whisk and mix well. Spread over cream cheese layer; distribute evenly. Refrigerate 3 hours before serving.
Mix flour, sugar, butter, milk and eggs together. Add just enough water to be able to pour batter. In a nonstick pan, pour batter, 1/4 cup per pancake. Cook at 350° until bubbles form. Turn and cook until second side is brown.
In a 2-quart saucepan, heat water, butter, sugar and salt until boiling. Remove from heat and add flour all at once. With wooden spoon, stir ingredients until fully combined and mixture leaves sides of pan and forms a small ball. Add eggs, one at a time, until smooth and glossy.
Cook beef and garlic in a skillet, stirring until crumbled and no longer pink. Remove from heat. Drain. Stir in shredded cheese and onion; set aside. Heat the next 3 ingredients in a saucepan over medium heat. Stir until melted. Stir in chiles and pimento. Spoon about 1/3 cup meat mixture onto tortilla; roll up tightly and place in a lightly greased 13 x 9-inch baking dish. Top with cheese sauce. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.
Grease 13 x 9-inch pan. Mix chicken, cream of chicken soup, mayo, lemon juice and curry powder. Blanch for 5 minutes the broccoli, carrots and cauliflower. Drain, then add to chicken mixture. Melt Velveeta cheese and mix with corn flake crumbs, parsley flakes and melted butter and spread over chicken mixture already in pan. Bake at 350° for about 45 minutes.
Heat oven to 350°. Mix all ingredients in ungreased 9 x 13-inch pan until moistened, then stir vigorously with fork for 1 minute. Bake for 35 to 40 minutes. Store in cool place.
Mix altogether and spread on greased 15 x 10-inch jelly roll pan. Bake at 350° for 25 minutes or until bubbly. While still warm, cut in bars and remove from pan. (Don't let them harden in pan.)
Pour liquids into percolator. Set basket with other ingredients into percolator. Perk until ready. Makes a great warm holiday punch.
Cover beans in 2-inches of water and soak overnight. Drain. Rinse. Add all other ingredients, except sour cream. Add just enough water to cover by 1-inch. Bring beans to a low simmer for 2 hours or until tender. Do not boil.
Mix together milk and cold water. Blend mixture with cottage cheese, lemon juice and salt. Keep refrigerated. Contains 1/2 the calories of sour cream.
Mix Kool-Aid, sugar and water; stir until dissolved. Stir in pineapple juice. Put in a 4-quart covered container. Freeze for several hours or overnight. When ready to serve, partially thaw; chop with vegetable chopper. Add ginger ale. Should be the consistency of a slush. Pour into punch bowl. Use Kool-Aid in the color you want your punch to be. Serves about 25.
Split French loaf; remove bread and crumble it. Chop pepper and onion. Mix cheese and soup in pan to melt. Cook ground beef, onion and pepper; drain. Mix all together and stuff into bread. Wrap loaf in foil. Bake at 350° for about 15 minutes until warm.
Brown meats with onion, celery and bell pepper. Add all other ingredients except soy sauce and simmer 20 minutes, then add 1/2 cup water and 1/4 cup soy sauce. Stir well. Bake 20 minutes at 350°.
Saute onion and pepper in oleo. Add mushroom soup, chicken broth, pimento and chicken. Cook slowly until heated thoroughly. Cook spaghetti until tender. Put layer of spaghetti, layer of sauce, top with Parmesan cheese and grated cheese. Layer to the top of the dish. Bake about 30 to 35 minutes at 350°. Serves 8 to 10.
Spray pan with nonstick spray. Sprinkle with brown sugar. Arrange sliced pineapple and cherries in pan on top of brown sugar.
Brown pork pieces in oil with onion and garlic. Pour off drippings. Sprinkle Italian seasoning, salt, basil, fennel and pepper over pork. Add tomatoes and water; cover tightly and simmer 1 hour. Add green pepper, zucchini and pasta to pork. Increase heat to medium-low and continue cooking, covered, 30 minutes or until vegetables and pasta are done. Sprinkle with Parmesan cheese.
Bake the cake mix, mixed with the eggs and pineapple juice, in a low, flat pan. Cool cake. Mix the pudding with the cream cheese, milk and crushed pineapple. Spread on cake. Top with the Cool Whip. Sprinkle with toasted coconut and cherries.
Brown hamburger with onion; drain fat and place in 4-quart saucepan. Add remaining ingredients and simmer for 2 hours. Add salt as desired.
Fry turkey meat and drain. Add all other ingredients. Bring to a boil. Then simmer for 2 hours.
In large bowl, combine salad dressing and seasonings. Add cabbage and seasonings. Add cabbage and beans, mixing lightly but thoroughly. Cover and chill to blend flavors. Makes 6 to 8 servings.
Mix all ingredients except mushroom caps and 2 cans soup; place in a large casserole. Place rolls on top of casserole. Bake at 350° until light golden brown. Mix mushroom caps and soup. Heat and pour over individual servings. Complete meal with salad.
Mix all ingredients.	Cook 5 minutes. Keep hot over barbecue pit. Tie piece of clean cloth on fork and dab sauce on meat while cooking.
Mix all ingredients together. Chill and make into ball. Serve with assorted crackers.
Thoroughly mix all ingredients, except bread and butter. Preheat oven to 350°. Cut out 30 (2-inch) rounds of bread. Brush both sides with melted butter; press into 1 3/4-inch muffin pans. Bake 10 to 15 minutes or until golden around edges. Cool. Fill each little cup with about 1 1/2 teaspoons chicken salad filling.
Combine cucumbers, radishes and onions in large bowl. Cover and refrigerate 1 to 2 hours.
Cook yellow rice as on the package directions. Add margarine. Put in spices to your taste preference. Add the can of Mexicorn, adding the liquid also (do not drain). Mix well. Then add can of cream of celery soup. Mix well. Put in oven at 350° and bake for 35 to 45 minutes, until it is heated thoroughly. Add the package of grated cheese on top of this and place back in the oven until the cheese has bubbled on top.
In a large mixing bowl, beat together the cream cheese, sugar, lemon rind and lemon juice until the mixture is light and fluffy. Drain the mandarin oranges, saving the fruit and 1/2 cup of the juice. In a small saucepan over medium heat, add the milk. Carefully add the egg yolks, stirring constantly. Bring to a boil, then remove from the heat. Slowly beat the gelatin mixture into the cheese mixture. Stir in the sour cream. Beat the egg whites until they form soft peaks, then fold them into the cheese mixture. Arrange half the orange segments on the crust in a 9-inch spring-form pan. Pour the batter over the oranges. Refrigerate the cake for 4 hours or until set. Top the cake with whipped cream and the remaining orange segments.
Cream the shortening and sugar. Add eggs and beat until fluffy. Blend into dry ingredients and bananas. Add nuts. Bake in loaf pan 1 hour at 350°.
Brown ground beef. Drain. Add spaghetti sauce and stir. Let simmer. Cook noodles. Drain. In greased 9 x 13-inch pan, spread sauce over pan. Put layer of noodles over sauce. Put another layer of sauce over noodles. Sprinkle cheese over sauce. Repeat layers until you run out of noodles or sauce. Cover completely with remaining cheese. Bake at 350° for 15 minutes. Serve.
Combine first 3 ingredients in heavy medium saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. Remove from heat and cool completely. Discard cinnamon stick. Cover and chill.
Split peppers and remove seeds. Beat egg with milk. Dip peppers in egg and milk and roll in flour, seasoned with salt and pepper. Dip again in egg and milk and back into flour. Fry in deep fat at 360° until golden brown. Serve at once.
Beat 1 egg white until it stands in peaks. Mix brown sugar in egg whites and vanilla. Stir in pecan halves until each pecan half is covered with mixture. Place each pecan 1 inch apart on cookie sheet and bake 30 minutes in 250° oven.
Place marshmallow on Hershey candy bar between graham crackers. Heat in oven or microwave until marshmallow and candy are slightly melted.
Mix and pour into 9 x 13-inch baking dish. Cover with foil. Bake at 350° for 35 minutes.
Mix flour, cocoa, baking soda and baking powder; set aside. Mix eggs, sugar and vanilla for 3 minutes or until smooth and creamy. Reduce speed to low. Beat in mayonnaise until blended. Add flour in 4 additions with water. Bake in 2 (9-inch) pans for 30 to 35 minutes at 350°.
Sprinkle cabbage with salt. Let stand 1 hour. Add celery and green pepper. Let stand 20 minutes. Drain well. Combine water, sugar, vinegar, celery and mustard seed. Bring to a boil. Pour over cabbage mixture. Mix well. Cool and put in containers. Seal and freeze.
Mix jello according to directions on the box. Mix orange juice according to directions on can. Mix pineapple juice according to directions. Mix all this together; add water and sugar. Makes 1 gallon.
Brown hamburger; drain grease. Put hamburger back into pan. Add chopped onion and pepper. Add remaining ingredients. Cook on high for about 20 minutes, stirring frequently. Let simmer about 15 or 20 more minutes or until onions and pepper are done. Put into bowls and top with grated Cheddar cheese, if desired.
Melt butter and other ingredients in shallow baking pan. Roll chicken in mixture, covering completely. Place chicken, skin side up, in pan and bake for 1 hour at 375°.
In a large bowl, mix marshmallows, pineapple with juice, and cherries. Let stand several hours, in refrigerator, stirring occassionnaly.Whip cream and mix together rest of ingredients, combine all, mix well.
Mix all ingredients together; salt and pepper to taste. Pour into a greased casserole dish and bake at 325° for 45 minutes. Sprinkle more grated cheese and cracker crumbs on top, if desired.
Mix and let stand in refrigerator overnight. Make into 1/2 teaspoon rounded small balls. Bake at 350° for 13 minutes. Do not overbake.
In large bowl, combine cereals and pretzels. Mix dill weed and ranch dressing mix (dry) and shake over cereal mixture. Mix thoroughly. Spray with Pam until snacks are moistened, then stir, then spray again, alternating until snacks are well coated with the dry seasoning mixture. Pour into paper bag, shake every 15 minutes for 2 hours, then it's ready to munch!
Preheat oven to 350°. Generously butter 1 or 1 1/2-quart souffle dish or straight-sided casserole; set aside.
Grease 8 1/4-inch tube pan and flour it. Cream butter with 1 cup sugar. Beat egg yolks until light. Then fold in lemon juice and combine with creamed mixture. Sift in dry ingredients with milk. Stir in nuts and flavoring. Beat egg whites but not dry. Fold in lightly. Pour into cake pan and bake at 350° for 1 hour.
Saute green onion, yellow onion, parsley and prawns in the butter. Flame with brandy and add the rest of the ingredients and simmer for one minute. Serve as a first course of entree.
Blanch corn 2 minutes before cutting off cob. Drop into cold water. Chop cabbage and peppers, then cook all together for 20 minutes. Pack in jars. Put in water bath for 25 minutes.