HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in saucepan over medium heat. Add onions and garlic; saute 2 minutes. Add flour and stir well. Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium-low and cook 3 minutes or until thickened, stirring constantly. Remove from heat. Stir in cheeses and herbs. Serve over macaroni. Garnish with extra onions, if desired. Contains 244 calories and 4.3 grams fat per serving.
Place flour and salt in large bowl. Cream sugar and margarine in separate bowl, then add boiling water. Melt yeast in warm water. Add cold water to bowl with sugar and margarine, then quickly add yeast mixture and eggs and beat until smooth. Pour that mixture into flour mixture and mix well with wooden spoon. Refrigerate at least 2 hours or up to one week. To make cloverleaf dinner rolls, pinch off three walnut sized pieces of dough and place in cupcake tin side by side. Bake 15 minutes at 400° or until golden. Excellent, quick and easy!
Place cheese in a single layer in a 10 x 15-inch jellyroll pan. In a small bowl, whisk next 6 ingredients. Pour oil mixture over cheese. Cover and refrigerate 8 hours or overnight to allow flavors to blend, turning slices occasionally. Arrange on a serving plate; garnish with fresh basil. Serve with bagel chips or crackers.
Combine sugar, flour, cocoa, baking soda and salt in large mixing bowl. Mix well. Heat margarine and water in saucepan until boiling. Pour over dry ingredients and mix. Beat in buttermilk, eggs and vanilla. Pour thin batter in greased and floured 9 x 13-inch pan. Bake in 400° oven for 20 minutes. Serve warm or cold.
Combine mustard, sugar, butter and salt. Heat slowly, stirring constantly. Stir in lemon juice and vinegar. Pour over hot cooked green beans.
Sift together flour, salt and soda. Combine oil, sugar, eggs and vanilla. Mix well. Fold in apples and coconut. Bake at 375° for 1 hour and 20 minutes. Cool 10 minutes before removing from pan.
Combine all ingredients, pour into greased casserole dish. Bake at 350° for 30 minutes.
Bake cake as directed on package. Bake in a 10-inch tube pan. Cool and cut into three layers. Stir pudding and pie filling until smooth. Spread 1/3 of filling between each layer and on top of cake. Frost the layers and sides with Cool Whip. Keep refrigerated.
Mix cake according to the package and put in greased and floured jelly roll pan (10 x 15-inch) and bake; cool.
Combine all ingredients except Swiss cheese. Spread in an 11 x 7 x 1	3/4-inch baking dish. Bake at 350° for 35 minutes. Sprinkle Swiss cheese on top. Bake an additional 5 to 10 minutes or until	knife inserted in center comes out clean. Makes 8 servings.
Heat oven to 400°. Heat chili, stirring occasionally, until hot. Mix Bisquick and milk until dough forms; beat 30 seconds. Spread half the dough in ungreased square baking dish, 8 x 8 x 2-inch. Top with chili; sprinkle with 3/4 cup cheese. Drop remaining dough by 6 spoonfuls onto top; sprinkle with paprika. Bake until light brown, about 25 minutes. Top with lettuce, tomato and cheese. Makes 6 servings.
Cream margarine, shortening and sugar until fluffy. Beat in eggs, one at a time. Add vanilla. Sift dry ingredients together and add alternately with milk. Baked in greased and floured 10-inch tube pan for 1 hour 25 minutes to 325°.
Preheat oven to 350°. Combine cookie mix, egg and water in large bowl. Stir until blended. Stir in cherries and coconut. Shape dough into 36 balls. Roll in pecans. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until cookies are lightly brown. Cool 1 minute, then remove to cooling rack.
Brown the ground beef, drain away fat and set to one side. In a large pan heat the oil and add the onion and garlic, cook until soft but not brown. Add the beef to the pan and stir to heat through. Chop the tomatoes well, add with the puree. Add the Italian seasoning, salt, pepper and gravy mix Bring to a boil then reduce and simmer for about 1 hour. If necessary thicken with corn starch which has been added to a little water. Boil the spaghetti for about 7 minutes, do not over cook. Drain and rinse with boiling water. Serve sauce over the spaghetti, sprinkle with Parmesan cheese.
Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine next seven ingredients, add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, raisins and pecans. Spoon into greased and floured loaf pans. Bake at 350° for 1 hour or until wooden pick tests clean. Remove from pans and cool on wire rack.
Combine puree, 1/2 cup sugar, lemon juice and 1/2 cup water. Stir until sugar dissolves. Pour into a container and freeze to a mushy consistency.
Get out Mother's heaviest frying pan and put all ingredients, except rolls, in it. Cook over medium heat for about 20 minutes, stirring frequently. Fill the rolls with mixture. Serve hot.
Mix in quart jar. Shake well. Pour 1/4 cup of th dry mix in drain followed immediately with 1 cup boiling water. When the bubbling in the drain pipe stops, flush thoroughly with cold water.
Beat eggs in a separate bowl. Add sugar; beat well. Add cornmeal, milk and flour. Add melted butter, baking powder and salt. Pour into a greased iron skillet. Bake at 450° until golden brown and done. Cut into large slices. Serves 6.
In a 9 x 9 x 2-inch baking pan, spread contents of onion soup mix. Add layer of uncooked rice. Mix can of soup with water. Pour 1/2 over rice and soup mix. Place chicken pieces on top. Pour remaining water and soup mixture over chicken. Season with salt and pepper. Bake in oven at 375° for 1 hour, uncovered. Add extra water if needed.
Brown in oleo, bacon fat or oil steak and onion. Add rice and remaining ingredients. Simmer about 1 hour until meat and rice are tender.
Mix cake mix, sour cream and eggs with mixer until blended. Add cherry pie filling and mix by hand until blended. Bake at 350° for 40 to 45 minutes.
Generously grease and flour a 10-inch Bundt cake pan; set aside. In a large mixing bowl, combine the flours, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda. Add oil, vanilla and eggs; beat until well mixed. Stir in chopped apples and nuts. Spoon batter evenly into prepared pan.
Combine cake mix, margarine and egg with fork until crumbly. Reserve 1 1/2 cups. Press remaining in a 13 x 9-inch greased pan. Bake 10 minutes at 350°. Spread apricot jam over crust. In small bowl, combine cream cheese, sugar, vanilla and egg. Beat until smooth. Spread over jam. Sprinkle reserved topping over cream cheese. Bake at 350° for 28 to 30 minutes. Chill before serving. Store in refrigerator.
In mixing bowl, stir together the flour, cheese, salt and pepper. Stir in the beaten eggs until	the mixture is moistened.	Fold in zucchini. Pour oil in skillet 1/8-inch and heat. Drop slightly rounded tablespoonfuls of the batter into oil. Cook, turning once for about 1 minute on each side or until golden brown.
In skillet in hot oil, cook chicken for 10 minutes, or until browned on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each chicken piece with lemon slice. Reduce heat to low. Cover; simmer for 5 minutes, or until chicken is fork-tender, stirring occasionally. Serves 4.
Combine cake mix, 1 egg and 1/2 cup butter. Press into bottom of a lightly greased 13 x 9 x 2-inch pan. Set aside. Combine 2 eggs, cream cheese, powdered sugar and remaining 1/2 cup butter; beat at medium speed with an electric mixer until smooth. Stir in pecans; pour over cake mix layer. Bake at 350° for 50 to 55 minutes, or until set, covering loosely with aluminum foil after 45 minutes. Cool on a wire rack. Yields 3 dozen.
Mix jello powder into cottage cheese. Fold in mandarin oranges and crushed pineapple.
*BLKLIN plate; heat for 30 to 45 seconds. Let stand for 1 minute to recrisp. Recrisp dry cereal the same way.
In a large bowl, combine the gelatin and hot water. Add the pineapple and cherry pie filling. Pour into an 8 x 10-inch pan; chill until set. Soften the cream cheese; mix well with the sugar. Blend in the sour cream and vanilla. Spread over the gelatin mixture. Sprinkle with nuts. Serves 6.
Grease plastic ice cube tray or popsicle molds with Pam or shortening. Mix ingredients together in bowl. Pour into trays or molds. Allow time to harden. Pop out.
Mix pudding and milk. Cook until thickened. Spread over crust. Cook blueberries, sugar and flour until thickened. Cool and spread over pudding. Cover with whipping cream and vanilla. Chill and serve.
Mix altogether, except 1/2 cup nuts, and chill. Shape into a ball and roll in remaining nuts.
Cook rice in water to cover until tender; drain. Cook broccoli until tender; drain. Mix rice and broccoli. Add jar of Cheez Whiz. Saute onion and celery in butter. Add to rice mixture. Season to taste with salt and pepper. Add mushroom soup. Pour into buttered large casserole. Bake at 350° for 30 to 45 minutes.
Combine crumbs and sugar in a large bowl. Melt chocolate and evaporated milk over low heat, stirring constantly. Blend well. Add vanilla and set aside 1/2 cup chocolate mixture. Stir in crumbs mixture and spread into a well-buttered 9-inch square pan. Spread rest of chocolate over top. Chill and cut into bars.
Spread	cooked	and drained ground beef over bottom of casserole dish. Mix soups and milk and pour over beef layer. Cover with the Tater Tots. Bake 1 hour at 350°. Sprinkle some grated Cheddar cheese over top for the last 15 minutes.
Peel apples and cut into chunks. Mix apples, sugar and cinnamon in a bowl; set aside. Mix remaining ingredients in a large bowl with electric mixer. In greased cake pan, layer the batter, apples, batter, apples, etc. Always start and end with batter. Bake at 325° for 90 minutes. Top with sifted powdered sugar when cool.
Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces. Pour filling into prepared pie shell. Arrange the pecan halves around the inside edge. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake for 40 minutes longer or until the center is firm. Cool to room temperature before cutting.
Mix dry jello with sour cream and mix with Cool Whip, pineapple and mandarin oranges. Chill. Can be used for dessert or for a salad.
Pare and slice the potatoes. Put in a casserole dish. Lightly salt and pepper the potatoes. In a mixing bowl, mix Lipton onion soup mix with milk. Fry pork chops in 1/4 cup oil on both sides until browned. Drain chops on paper towel and arrange them on top of potatoes. Pour soup mixture on top of pork chops. Bake at 350° for about 1 hour.
In a large saucepan, bring tomatoes to a boil, add baking soda, garlic salt, pepper and salt. Reduce heat: add the milk and butter. Heat through, but do not boil. Garnish with parsley if desired.
Pour this over bacon stuff. Bake at 350° for 55 to 60 minutes. Cut and serve. (You can use ham instead of bacon.) Serves 6.
In a 9 x 13-inch pan, layer dip: bottom layer, refried beans, next layer sour cream, then salsa, then guacamole, then jalapenos, then cheese and last black olives. Chill and eat!
Cream oleo; add flour and nuts. Spread in 9 x 13-inch baking dish. Bake at 350° until light brown (very light); cool.
Mix soy sauce, brown sugar and seasonings. Add beef; let stand 10 minutes to marinate. Stir-fry beef in hot oil in skillet until browned. Add vegetables; stir-fry until tender-crisp. Mix broth and cornstarch; add to skillet. Bring to a boil. Boil 1 minute. Prepare 4 servings of Minute rice as directed on package. Serve beef mixture over rice. Serves 4.
Blend soup, milk and dash of pepper. Arrange layers of potatoes, onions and soup mix in 2-quart casserole. Dot top with margarine and sprinkle of paprika. Cover. Bake 1 hour in 375° oven. Uncover and bake 15 more minutes or until done. Enjoy.
Mix corn meal, flour, baking powder, sugar & salt. Add egg and cream. Mix well. Pour into greased pan - bake at 350° until lightly browned.
Beat eggs well. Pour cornmeal and sugar into mixing bowl. Blend together. Add beaten eggs; blend with cornmeal and sugar. Add buttermilk to desired thickness.
Mix together ground beef, onion, eggs, salt, bread crumbs, pepper, seasoning and 1 cup of sauce. Divide this mixture in half. Press half in a 9-inch baking dish. Sprinkle on the cheese and mushrooms. Top with remaining meat mixture. Bake at 350° for 1 1/2 hours. Near the end of baking time, spread the rest of the sauce on meat loaf.
Layer 1: In small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of an 8 x 12-inch baking dish. Bake for 20 minutes at 350°. Cool thoroughly.
You can add garlic or a little Worcestershire sauce or any other juice or dry onion soup, if you like.
Brown ground beef; drain. Stir in remaining ingredients. Bring mixture to a boil. Cover and simmer 4 to 5 minutes or until vegetable are tender.
This meal takes only 5 minutes to prepare! Pour all vegetables in a large pan. Cut smoked sausage into bite size pieces and cook on medium until potatoes are soft.
Mix soups, sour cream, onion, cheese, butter, salt and pepper together well. Put into a long baking dish and cook for 45 minutes on 350° or 20 minutes in microwave. Take out of oven and sprinkle cornflakes on top and return to oven for 5 to 10 minutes.
Melt butter or oleo in pan. Add sugar, milk, and cocoa and bring to a roiling boil. Cook for 2 minutes. Remove from heat. Add peanut butter and vanilla. Stir until peanut butter is melted. Add oats. Mix well and quick. Drop on to wax paper and let cool. Will harden as cookies cool.
Steam green beans. Mix Dijon mustard, salt and pepper and lemon. Whisk in olive oil and toss with the green beans. Serve hot.
Cut green pepper into chunks; slice mango or papaya. Saute chicken in butter or substitute until well browned. Remove excess fat from pan. Drain pineapple, reserving syrup. Combine syrup, soy sauce, water and garlic and pour over chicken. Sprinkle with ginger and salt. Cover. Simmer 30 minutes. Remove chicken to heated platter. Add pineapple, green pepper, green onion, mango or papaya and cherry tomatoes to pan juices. Stir cornstarch in 2 tablespoons water; add to pan, stirring gently until mixture boils and thickens. If mixture is not thick enough, stir in 1 additional tablespoon cornstarch mixed with 1 tablespoon water. Spoon over chicken. Serves 6.
Make sure you have enough ice. Next, chop mushrooms. Fry bacon and chop into small bits. Make second drink and call off work for tomorrow while you can still talk (great idea). Take Larry's Blend and fold in mushrooms and bacon (easy). Turn on VH-1. Turn up volume. Get buns and cheese ready. Put burgers on grill. Keep an eye on them and flip when juice comes through. Turn up VH-1 and hope no one is home next door. Better make a pitt stop next! Be sure to refresh you drink (if you can find the vodka). When juice runs clear (burgers not vodka) they are done. Place on buns with cheese. Eat, drink and pass out!!! Then you start over tomorrow. Next cookbook will contain recipe for "The Perfect Porterhouse."
Add all ingredients to a large mixing bowl. Mix very well and put in airtight container. Add dressing to cole slaw, potato salad or macaroni salad. Remaining dressing keeps well in refrigerator in airtight container.
Heat oven to 425°. Melt margarine in rectangular pan, 13 x 9 x 2-inches, in oven. Mix Bisquick, paprika, salt and pepper; coat chicken. Place skin side down in pan. Bake 35 minutes. Turn; bake about 15 minutes or until done. Makes 6 servings.
Dissolve Kool-Aid and sugar in hot water; add juice of 2 lemons, pineapple juice and ginger ale.
Brown ground beef and drain. Add next 4 ingredients. Season to taste with salt, pepper and parsley. Bring to a boil, then add remaining ingredients. Simmer 1 1/2 hours. If too thick, add bouillon or plain water.
Blend sugar and Crisco. Add egg yolks, one at a time, beating well after each addition. Add extract. Sift dry ingredients and add to first mixture alternately with milk, beginning and ending with dry ingredients. Beat egg whites until stiff, but not dry. Fold carefully into batter. Bake in 10-inch tube. Bake 1 hour and 10 minutes at 350°.
Trim crust from bread. Place in casserole. Top with layers of cheese and ham. Mix eggs, milk, salt and mustard in blender. Pour mixture over cheese, ham and bread. Refrigerate overnight. Take out 2 hours before baking. Top with cornflakes and melted butter. Bake at 350° for 30 minutes. Serves 8.
Cream butter and sugar. Add beaten egg, flour, salt and vanilla. Spread 1/4-inch thick in a 9 x 13-inch pan. Press down with a spoon or fingers. Bake at 375° for 15 to 20 minutes. Melt the chocolate chips and spread over bars while still hot. Sprinkle with finely chopped walnuts.
Cook potatoes; when done, dice and chill. Place all ingredients in a bowl and carefully blend in Italian dressing and oregano.
Combine shortening, 1/2 cup sugar and egg in bowl, mixing well. Sift next 4 ingredients together. Add to creamed mixture alternately with milk, beating well after each addition. Fill greased muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes. Dip immediately in melted butter and then in mixture of 1/2 cup sugar and cinnamon.
Beat 3 eggs with 1 teaspoon vanilla and 1 teaspoon salt. Add 1 1/2 cups sugar. Beat in 1/2 cup water, 1 1/2 teaspoons baking powder and 1 1/2 cups flour. Bake at 350° for 45 minutes.
Bring sauce to boil over low heat. Mix well. Pour over 6 large (1 to 1 1/2-inch thick) pork chops and marinate overnight in refrigerator. Bake uncovered at 300° until meat is tender.
Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. In crock-pot, put in a slice of ham. Arrange a layer of potatoes, onion rings, salt, pepper, flour and cheese. Add next layer same as the first until gone. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on low for 7 to 9 hours. Add somemore cheese, if you like, about 30 minutes before serving. Cheez Whiz is also a good cheese to use with this.
Sift together flour, soda and salt. Set aside. Beat together margarine, sugars, eggs and vanilla until fluffy. Blend in peanut butter. Add dry ingredients. Stir in chocolate chips. Shape into balls, using 1 tablespoon of dough. Place on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake in a 350° oven for 8 to 10 minutes, until lightly browned. Makes 5 1/2 dozen.
Pour into 9-inch graham cracker pie shell. Refrigerate overnight. If preferred, pie may be baked at 350° for 8 minutes. Top with whipped cream or meringue.
Mix together cream cheese, sour cream and mayonnaise and spread over a 12-inch platter. Next, layer with cocktail sauce and sprinkle seafood over the top. Layer the cheese, green onion and tomatoes over the shrimp. Cover and chill.
Shake flour and round steak in plastic bag until coated. Brown in 3 tablespoons shortening. Add onions; cook until tender. Pour into ungreased 2-quart casserole dish. Sprinkle with 3 tablespoons flour, salt, pepper, thyme and garlic powder. Pour water over. Cover. Bake 45 minutes at 350° until tender. Slice potatoes and layer over meat. Sprinkle with paprika. Bake, uncovered, 30 minutes at 450° or until potatoes are tender.
Cook meat until tender. Combine all ingredients and simmer for 1 hour. Beef or pork may be used but this is an excellent way to use venison.
Pop the popcorn first. In a 2-quart pan combine brown sugar, corn syrup, margarine and salt. Bring to a boil and boil 5 minutes. Stir in soda and vanilla. Pour over popped corn, stirring constantly. Bake at 275° for 1 hour, stirring every 15 minutes or immediately form into balls. Store in airtight container as soon as cool.
Mix shortening. Gradually add sugar. Add egg and molasses; mix well. Combine flour and dry ingredients. Shape into balls; roll in sugar. Bake on ungreased cookie sheet at 375° for 9 to 11 minutes. Tops will crack.
Shake first 3 ingredients in a plastic bag. Drop into greased Bundt pan. Melt and pour over remaining 3 ingredients. Bake at 350° for 30 minutes. Let cool a few minutes. Pull apart with fingers and eat.
Combine sauce, sausage and half the pepperoni. Heat in microwave until bubbly. Add pasta and heat again. Top with cheese and pepperoni and heat until cheese is melted. Sprinkle with extra cheese and serve.
Spoon rice into greased casserole. Cover rice with broccoli. Mix in a bowl 2 tablespoons of butter and bread crumbs. In frying pan, cook onions in remaining butter until soft. Stir in flour, salt, pepper and milk. Cook until thickened. Add ham. Heat one minute. Pour over broccoli casserole. Top with bread crumbs. Bake at 350° for 45 minutes.
Combine ground beef and green pepper in 1 1/2-quart glass casserole; cover. Microwave at cook stage for 6 minutes, stirring once. Stir in tomato paste and seasonings; cover. Microwave for 6 to 9 minutes or until mixture bubbles, stirring once. Let stand 5 minutes. Divide mixture between taco shells. Over meat, top with cheese, then tomato, onion and lettuce.
Put ingredients into giant canister and fill with water to make 2 gallons. Freeze until slushy.
Choose red ripe tomatoes; wash, peel and wash onion. Slice tomatoes in half crosswise and onion paper thin. Arrange slices alternately in a large bowl or on individual salad plates. Serve with a drizzle of dressing.
Simmer fruits in water 5 minutes. Stir in butter; let cool. Add other ingredients. Mix well. Pour into greased 9 x 13-inch pan. Bake at 325° to 350° for 15 to 20 minutes.
Brown pork and onion in oil. Add remaining ingredients except tortillas and garnishes. Simmer, covered, 45 to 60 minutes or until pork is tender. Cut tortillas into wedges and carefully stir into soup. Serve with garnishes of grated cheese, yogurt or sour cream, if desired. Serves 4.
Make hamburger patties. Place a slice of potato, onion and slice of carrot on top of hamburger patty. Wrap tightly in aluminum foil. Bake for 35 to 40 minutes at 350°. Great for on the grill.
Preheat oven to 400°. Mix all ingredients and put into loaf pan. Bake 30 minutes. Drain grease. Bake until done, approximately 20 more minutes. Serve with my Easy Potatoes!
Combine juice concentrate and sugar in heavy saucepan. Bring to boil, stirring until sugar dissolves. Add fresh and dried berries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in marmalade, juice and peel and allspice. Cool completely. Cover; chill until cold. Can be made 3 days ahead. Refrigerate.
Cut broccoli into bite size pieces. De-shell Spanish peanuts and add to broccoli, raisins and onion. Mix together mayonnaise, sugar and wine vinegar and stir mixture into broccoli. Chill, toss and enjoy!
Mix all together, chill and serve with a few ice cubes in each punch cup. Recipe can be	doubled or tripled very easily with very good results.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter; beat with electric mixer until smooth. Spoon into a greased 2-quart shallow casserole. Combine brown sugar, flour, 1/3 cup butter and pecans; sprinkle over top of casserole. Bake at 350° for 30 minutes. Yields 8 to 10 servings.
Melt chocolate chips over low heat. Stir in 2 cups of sour cream. Cool. Lay 1 tortilla on a plate and spread with chocolate mixture. Repeat until all tortillas are used. Top last layer with sour cream, mixed with 1/4 cup powdered sugar. (Can be frozen at this point.) Before serving, top with whipping cream and shaved chocolate or toasted almonds. Makes 8 to 10 servings. This makes an elegant looking dessert, especially as an ending to a Mexican meal. Nobody can tell that the thin pastry layers are tortillas.
Sift flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and mix. Divide dough into 2 parts. Roll out 1/4-inch thick; spread with sausage. Roll like a jelly roll. Repeat for second. Roll, wrap and chill. Slice in 1/4-inch slices. Bake in a 400° oven for 5 to 10 minutes.
Brown ground beef and onion; drain and rinse with water. While beef is cooking, follow directions on box for rice. After rice is done, put rice, beef, tomato juice, salt, pepper and picante sauce in a large pan and simmer for 20 to 25 minutes. Serves 6 to 8 people.