HumbleIntelligence/food-ner-1-Million huggingface dataset:
Early in day or day ahead: In large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 cup butter or margarine (1 stick). Pour 1 cup boiling water over mixture; stir until blended. In a small bowl, sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water (105° to 115°). Stir to mix slightly. Let rest 5 minutes.
In saucepan, cook squash and onion in boiling water (salted) for 5 minutes; drained. Combine soup and sour cream. Fold in drained squash and onion. Combine stuffing mix and melted margarine. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon squash mixture on top. Sprinkle remaining stuffing over this. Bake at 350° for 25 to 30 minutes or until heated through.
Mix butter, peanut butter and powdered sugar. Form into balls and dip in a mixture of chocolate chips and paraffin. Set on wax paper; refrigerate.
Dissolve yeast in warm water in a large mixing bowl and let stand 5 minutes. Add 1 cup flour and next 4 ingredients. Beat at medium speed with mixer until smooth. Stir in remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth (about 2 minutes). Cover and let stand 15 minutes. Roll dough into a 14 x 7-inch rectangle; spread with 1/2 of Orange Filling, leaving a 1 inch margin on long sides. Roll jelly roll fashion, starting at long side. Pinch seam. Cut into 12 equal slices. Place cut-side down in greased muffin pans. Cover and let rise in warm place, free from drafts, 30 minutes. Bake at 400° for 16 to 18 minutes. Spread remaining Orange Filling over tops of rolls. Yield: 12 rolls.
Layer beans in baking dish. Spread salsa over beans. Layer sour cream over top. Top with grated cheese. Place in a 350° oven until cheese bubbles. Serve with nacho chips.
Mix flour, baking powder and salt; set aside. Beat egg and add milk, shortening and add all ingredients together. Spoon dumplings on top of your broth. Cook uncovered for 10 minutes and covered for 10 minutes.
Mix cocoa, flour and sugar together. Add water; mix, then add cold milk. Mix well. Cook to desired thickness and serve over biscuits and butter.
Mix all ingredients together and pour into unbaked pastry shell lined with 1/3 cup chopped pecans or 1/3 cup coconut. Bake at 350° for 45 minutes to 1 hour.
Put rice on bottom of roaster. Put chicken in and sprinkle with onion soup mix. Mix remaining ingredients and pour over top. Bake about 2 hours at 350°. You may add green pepper and celery, if desired.
Preheat oven to 450°. Thaw frozen halibut. Rinse and pat dry. Place fish in greased baking pan. Combine melted Crisco, olive oil, vinegar, lemon juice, salt, mustard, marjoram, garlic powder and pepper. Drizzle over fish. Bake at 450° for 18 minutes. You may add vegetables the last 5 minutes. Garnish with dill weed or lemon wedges.
In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and banana; toss to coat. In a 2 1/2-quart glass bowl, combine remaining fruits. Add nectarine mixture; stir gently. Cover and refrigerate for 1 hour before serving with a slotted spoon.
Stretch dough 12 x 18-inches. Top with all ingredients and roll up lengthwise. Pinch and tuck ends. Place on greased cookie sheet and let rise 1 hour. Slit top to allow steam to escape. Brush with olive oil. Bake in preheated oven 15 to 20 minutes at 400°.
Cream shortening and sugar; add eggs and rind. Beat until smooth. Add sour milk and soda, then flour. Drop from spoon on cookie sheet. Bake at 350° for 10 to 12 minutes. While hot, spread with 1 1/2 tablespoons orange juice and sugar to thin paste over cookies.
Slice apples into pie shell. Sprinkle with 1/2 cup sugar and cinnamon. Sift 1/2 cup sugar with flour; cut in margarine and sprinkle mix on top of apples. Bake at 450° for 10 minutes. Reduce heat to 350° and cook until apples are done and top is brown.
Butter a 9 x 12-inch casserole. Put in layers: zucchini, onions, green peppers, tomato, flour, butter and cheeses. Cover and bake at 350° for 1 hour 10 minutes. Uncover and bake 10 more minutes.
Using an electric mixer, cream margarine, sugar and egg. Add bananas, one at a time, and beat well. Add flour, baking soda and salt. Mix thoroughly.
Marinate overnight. Bake in a 350° oven one hour. Pour off the juice, return to the oven to brown.
Cook macaroni until done; drain good. Mix all ingredients together, then add macaroni. Chill thoroughly.
Prepare spaghetti as stated on box. Strain. Slice hot dogs diagonally. Fry in drippings until slightly brown. Place spaghetti in dish. Top with boiled eggs sliced in half lengthwise, hot dogs and onions. Add ketchup and soy sauce to taste. Toss.
Saute macaroni and vegetables in hot oil until macaroni turns slightly yellow. Add beef and continue until meat browns. Drain off excess oil. Add tomato juice and seasonings; bring to boil. Cover and simmer for 20 minutes. Uncover and simmer for several more minutes or until sauce is reduced to desired consistency.
Preheat oven to 350°. Sift first four ingredients into a mixing bowl. Add next three ingredients and mix. Stir in crushed cookies. Pour into greased and floured cake pan and bake for 40 minutes.
Mix at high speed of mixer (or use blender) for 2 minutes. Pour into a greased deep pie pan. Bake at 350° for 40 minutes.
Stir sugar, molasses, spices and salt together. Add melted shortening and eggs; beat well. Add soda to boiling water. Add alternately with flour to creamed mixture. Bake at 325° in a well-greased pan. Cook for 35 to 40 minutes, or until browned and springy to touch.
Fill pie plate 3/4 full with sliced apples. Sprinkle 1 teaspoon sugar and cinnamon over the apples. In small bowl, combine remaining ingredients and spread over apples. Bake at 350° for 45 minutes until brown.
Cream cheese with soft margarine, add red pepper and mustard. Add flour and mix, then add Rice Krispies last. Form dough into small balls. Place on ungreased baking sheet. Dip a fork into cold water and press a cross design on the top of each cookie. Bake 10 minutes at 350°.
Hollow sheepherders bread and cut up hollowed out section into cubes. Mix all ingredients together and place into hollowed bread shell. Serve with bread pieces and additional crackers.
Preheat oven to 350°F (180°C). Mix together ingredients to cake-batter consistency. Pour into greased 8 x 8-inch pan (2-L) or greased muffin tins. Bake 30 to 35 minutes. Serve warm with margarine.
Line salad bowl with leaf lettuce. Arrange lettuce, cauliflower, celery, radishes and green pepper in bowl. Sprinkle cheese over. Serve with Italian dressing.
Cook meat and onion together, drain grease. Mix remaining ingredients in a pot and cook on top of the stove for about 15 minutes.
Beat cream cheese until smooth, then stir in salmon, dill, lemon juice and Tabasco. Mix well. Stir in mayonnaise, then cover and chill. Serve on party bread or crackers or on endive leaves.
In 13 x 9-inch pan coated with spray, combine cereal, pretzels and pecans. In large saucepan over medium heat, combine margarine, sugar and honey. Bring to boil and boil 5 minutes, without stirring. Remove from heat. Stir in vanilla. Pour syrup over cereal mixture. Stir until well coated. Bake at 350° about 1 hour. Stir every 15 minutes. Let cool in pan. Store in airtight container.
Put all ingredients together in crock-pot and cook 4 to 6 hours, stirring several times.
Mix cottage cheese and fruit. Sprinkle dry Jell-O over mixture. Fold in Cool Whip. Chill and serve.
Combine cranberries, marshmallows and sugar and let set, covered overnight in refrigerator. Next day, add apples, grapes, nuts and apples to cranberry mixture and fold in whipped cream. Chill until serving time.
Combine mayonnaise, sour cream and bacon. Mix well. Add tomatoes last. Serve with corn chips.
Brown ground beef and chopped onion in skillet. Add barbecue sauce. Place biscuits in an ungreased muffin pan; shape like a cup. Add beef mixture in biscuits. Sprinkle with shredded cheese. Bake 12 to 15 minutes. Makes 10 to 12 biscuit cups.
Heat oven to 400°. Heat butter and water to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops. Pull out soft dough. Fill puffs with Cream Filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.
Brown sesame seeds and almonds. Combine flavor packet, sugar, vinegar, oil, salt and pepper. Mix with all other ingredients.
Layer as listed. Don't toss until ready to serve. I add a layer of shredded Cheddar cheese on top.
Mix all ingredients on low to blend, then turn to medium and beat for 15 minutes. Scrape occasionally. Bake in tube pan for 1 hour to 1 hour and 10 minutes. If baked in 13 x 9-inch pan, check after 45 minutes.
Cream butter, Crisco and sugar together. Add eggs, one at a time, beating after each. Add sour cream. Sift dry ingredients together and add to batter. Add milk and flavoring. Beat together. Bake in tube pan at 350° for 1 hour and 15 minutes to 1 1/2 hours.
Combine pretzels, nuts, margarine and 3 tablespoons sugar in bowl; mix well. Press into baking pan (13 x 9-inch). Bake at 400° for 8 to 10 minutes or until golden brown. Cool. Dissolve gelatin in boiling water in bowl. Add strawberries. Chill until partially set. Cream 1 cup sugar and cream cheese in mixer bowl until light and fluffy. Blend in whipped topping. Spread over pretzel layer. Spoon strawberry mixture over top. Chill until set.
Beat eggs. Combine sugar and oil and pour over eggs. Add remaining ingredients and mix well. Add nuts and raisins. Bake in greased muffin tins at 400° for 15 to 18 minutes.
Dissolve cornstarch in water. Mix the the first 5 ingredients and cook until thick. Mix the remaining 5 ingredients until crumbly. Put 3/4 mixture in bottom of 9 x 13-inch pan. Add filling. Then sprinkle rest of crust mixture on top. Bake 30 to 35 minutes at 350°.
Combine sugar, flour and egg yolks; stir in milk; heav over low heat, stirring with whisk until mixture reaches consistency of mustard sauce. Add butter, 1 tablespoon at a time, stirring constantly. Remove from heat. Add chocolate; stir until melted. Stir in vanilla or rum, and orange rind. Cool slightly. Add stiffly beaten egg whites and 1 cup of the cream, whipped stiff. Pour into sherbert dishes. Chill about 5 hours, until firm. Whip remaining cream as topping.
Cream sugars and shortening. Add peanut butter and egg. Add dry ingredients and mix well. Make walnut-sized balls. Place on ungreased cookie sheet. Mash flat with a fork. Bake at 325° for 10 to 12 minutes.
Mix and bake in 10 x 14-inch pan at 350° until done.
Cook pasta to directions. Heat oil in a large nonstick skillet over medium heat. Add chile sauce and garlic. Saute 1 minute. Add zucchini. Cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with cheese.
Drain pineapple, reserving juices. Dissolve jello in hot water. While still warm, stir in cranberry sauce and mix until melted. Stir in 1/2 cup cold liquid, lemon juice and pineapple and nuts. Pour in 1 1/2-quart mold and chill until set.
In a 1-quart measure, melt butter at High for 1/2 to 1 minute. Blend in flour and salt. Stir in milk until smooth. Microwave at High 6 to 7 minutes, stirring with fork every minute, until thickened. Stir in cheese until completely melted. Put cooked macaroni in casserole. Stir sauce into macaroni, mixing well. Microwave at Medium-high for 7 to 10 minutes, stirring after 4 minutes. Makes 6 to 8 servings.
Mix all ingredients except cheese and shrimp. Add cheese in chunks, beating well with mixer as each chunk is added. Add shrimp and mix until well blended. Chill at least 2 hours before serving. Serve with corn chips.
Cut cookie dough in half. For crust, press half of the dough into the bottom of a greased 8 inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top and bake at 350 degrees for 40 minutes.
Preheat oven to 450°. Separate onion slices into rings. Dip each ring in egg white, then in bread crumbs. Place on nonstick cookie sheet and bake for 10 minutes.
Beat sugar, sour cream and shortening well and add eggs and salt. Mix well. Sift together the flour, baking powder, soda and nutmeg. Mix well and chill for 1/2 hour; roll, cut and bake at 375°.
Wrap each chicken breast in bacon. Cover bottom of greased 9 x 13-inch pan with pressed beef. Arrange chicken breasts on beef. Mix soup and sour cream. Pour over chicken. Bake, uncovered, at 300° for 2 hours.
Microwave Instructions: Combine peanuts, sugar, syrup and salt in 1 1/2-quart container. Cook on High for 7 to 8 minutes. Stir well after 4 minutes. Add butter and vanilla; stir up. Cook 1 to 2 more minutes. Add baking soda and stir until foamy. Pour on cookie sheet and let set 1 to 1 1/2 hours.
Put oil, ginger and garlic into a 2-quart glass casserole. Cook, uncovered 2 minutes on High. Add onion, broccoli, cauliflower and pepper to casserole, stir. Cover with glass lid or plastic wrap. Cook 3 to 4 minutes on High. Sprinkle mixture with salt. Add pea pods and mushrooms. Stir. Cook covered for 3 minutes on High. Makes 8 servings.
Cream butter, sugar and peanut butter. Add eggs, one at a time, beating well. Add 1 cup milk. Blend in dry ingredients. Add remaining milk and raisins. Pour into cupcake tins. Bake at 375° until done.
Cream together well the eggs, sugar and oleo. Add the flour, soda, baking powder, sour cream and vanilla. Prepare topping by mixing the brown sugar, cinnamon, remaining flour, oleo and nuts. Spoon into a 10-inch tube pan (greased and floured) and layer in the topping. Bake at 350° for 40 minutes. Cool for 10 minutes before removing from pan.
Heat the first 3 ingredients in a saucepan and then add the eggs. When the dressing coats the spoon, remove from heat and chill. Add the whipped cream. The whipped cream should equal half the amount of dressing. Mix well and serve with some of the following ideas.
Sift dry ingredients together. Add all other ingredients and stir. Do not beat (stir with spoon), pour in tube pan and bake in 350° oven for 1 hour and 10 minutes. Cool in pan.
Cook hot dogs in a large skillet with the butter until puffed. Mix together the ketchup, brown sugar and whiskey. Add to hot dogs and simmer until sauce thickens. I keep them warm in the crock-pot.
Brown desired number of pork chops, sprinkled with salt and pepper, in skillet using shortening and medium heat. Remove chops to platter. Mix flour into drippings in skillet. Add chicken with rice soup and 1 can of water. Stir well; turn heat to low. Return chops to gravy, cover and simmer 20 to 30 minutes. Turn chops once or twice while cooking. In separate pan of salted water, cook rice until tender. Remove chops to platter. Serve gravy over rice and chops.
Combine water, soy sauce and teriyaki sauce in a deep microwavable bowl or casserole dish. Place chicken breast side up in bowl. Sprinkle onion, green pepper and spices over chicken. Marinate 15 minutes to 1/2 hour. Turn chicken breast side down before placing in microwave. Microwave on High 7 minutes per pound (average 35 minutes). Turn breast side up halfway through cooking time. Liquid left in bowl can be simmered for fat removal and thickened for gravy. Serve over rice.
Melt shortening, add beaten eggs and sugar. Sift flour, baking powder, soda, salt and add to mixture. Add vanilla and bananas; mix well. Pour mixture into a tube pan and bake at 350° until done. Test with toothpick.
Combine the first 6 ingredients. Add the drained fruit cocktail. Mix all together. Pour into an 8-inch square pan, floured. Sprinkle the brown sugar and chopped nuts on top. Bake for 45 minutes at 350°. Serve with whipped cream.
Scoop the meat from the potatoes, leaving a thin shell of skin. Place scooped out potato meat in medium mixing bowl. Add eggs, salt and pepper to taste, milk, margarine and chives. Mash with a potato masher. You may add more milk if necessary to	make this mixture the consistency of thick cake batter. Make sure all ingredients are well mixed. Place shelled out skins on nongreased pan.	Spoon potato mixture in alternating layers with sliced or shredded Cheddar cheese, ending up with	cheese on top. Bake at 350° for 15 to 20 minutes or until cheese on	top melts and potato mixture becomes crusty.
Combine caramels and 1/3 cup evaporated milk in top of double boiler. Cover and place over boiling water until melted, stirring occasionally. Keep warm. Combine cake mix, 1/3 cup evaporated milk and butter in large bowl. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. (Mixture is thick.) Spread one-half mixture in greased 13 x 9 x 2-inch baking pan.
Combine all ingredients; blend well and refrigerate or chill. Serve on green salad. Makes 1/2 cup dressing.
Place Brussels sprouts, celery and small amount of water in a saucepan. Cook about 10 minutes.
Drain fruit well. Cut pear and peach halves in two. Arrange in baking dish. Blend butter, sugar and curry powder. Cover fruit with sauce and chill several hours or overnight. Bake 30 to 35 minutes at 375°.
Simmer above ingredients to fill your home with the wonderful smells of Christmas. (It can be stored in fridge.) This makes a nice "teacher" gift when put in decorative bag (don't cut fruit) with recipe attached.
In a pan, mix cornstarch with a little milk, then add the rest of the milk along with the sugar. Bring to a boil. Cook the rice. Mix these together. Add the rose water. Serve when it's cold.
Grate cheese. Crumble sausage. Work Bisquick into cheese and sausage. If mixture is too dry, add a teaspoon of water to moisten. Roll into balls. Put on ungreased cookie sheet. Bake in a 350° oven 15 minutes.
Saut onions and mushrooms until tender. Add diced chicken. Mix soup and milk in a bowl. Add soup mixture to chicken and vegetables. Add salt and pepper to taste. Heat just to boiling. Toast muffin halves and top with chicken mixture. Makes 4 servings.
Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Combine apples, sugar and oil in a medium mixing bowl. Add egg, mixing well. Combine dry ingredients in a separate mixing bowl. Add apple mixture, mixing just until the dry ingredients are moist. Stir in cranberries and walnuts. Spread batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Makes 1 loaf.
Bake in loaf pan 45 minutes (well-greased) or shallow pan 30 minutes at 350°.
Brown chops in oil and margarine. Add garlic, onion, sage and apple. Saute few minutes. Stir in pepper and wine. Place sauerkraut on top of chops. Cover; heat to boiling. Reduce heat to simmer. Cook 40 to 45 minutes.
Preheat oven 350°. Spray 9 x 13 inch glass baking dish with butter. Put all ingredients in large bowl and mix until it is all together. Then put in baking dish and spread evenly. Place into oven for 25 to 30 minutes. When golden brown, take out and cut into bars. Makes about 24 bars.
Cook rice according to directions, in chicken broth for best results. Saute onions and bell pepper in butter. Add remaning ingredients (1 can Cr. of Musroom can be substituted with a can of Cr. of Chicken). Put into a 3 quart GLASS casserole.
Mix mayonnaise, lemon juice, pepper, celery, onion and chicken. Serve on salad greens.
Over medium heat, melt chocolate chips and margarine. Add milk and stir. Add coconut and stir; remove from heat. Form crust with coconut mixture in greased pie pan. Put in freezer to firm. Add slightly softened ice cream of your choice to fill pie crust. Freeze until firm and cut like regular pie. Garnish pieces with fresh strawberries, nuts, bananas, whatever your heart desires.
Combine potatoes, process cheese spread, onion and mustard; mix well. In lightly greased 10 x 6-inch baking dish, layer half of potato mixture and frankfurters. Repeat layers. Bake at 350° for 25 minutes. Garnish with green onion slices, if desired. Makes 4 to 6 servings.
Brown ground beef and sausage in same pan. Drain grease. Reduce heat. Add oregano, basil and chunks of cheese. Stir until melted. Arrange bread, topped completely with cheese mixture, on a cookie sheet and place in freezer until firmly set. (They can be dropped in a plastic bag after this and kept in freezer for future use.) Place under broiler until cheese is bubbly and browned.
Brown first seven ingredients in 3 tablespoons oil. Add spinach. Put in pressure cooker for 5 to 7 minutes; take off pressure. Dry out liquid over high heat. Serve over boiled rice.
Soften cream cheese in large bowl. Add cheese, onion, Worcestershire sauce, lemon juice, mustard, paprika, salt, ham, parsley flakes and pimento. Mix well. Chill until merely firm. Shape into ball, roll in pecans. Wrap in foil, refrigerate overnight. Sprinkle with additional paprika. Slice to serve.
Mix all together well and pour into a graham crust, top with lemon or lime peel or thin slices of lemon or lime. Chill until set. Serve with a dab of whipped topping if you like.
Mix pudding and set aside. Beat eggs until fluffy. Add remaining ingredients and mix. Fill freezer; add remainder of milk (3 quarts) and pudding. Freeze.
Mix margarine, egg, vanilla and sugar thoroughly. Add flour. Mix and drop on greased cookie sheet. Bake at 400°. (Drop by teaspoon.) Bake until golden brown, approximately 10 to 12 minutes.
Mix chicken with 2 cans of soup and one can (for measuring) of chicken broth. Pour into casserole dish. Mix dressing mix with egg and 1 cup chicken broth. Put mixture over chicken. Bake at 350° for 30 to 40 minutes. Delicious with southern spoonbread.
Heat oven to 350°. Mix all ingredients except bacon. Shape mixture into 6 loaves. Crisscross two half slices bacon on each loaf, tucking ends under loaf. Place loaves on rack in shallow baking pan. Bake, uncovered, 50 minutes. Serves 6.
Squeeze spinach dry. Mix all ingredients. Refrigerate 24 hours. Can be served in bread bowl or with crackers. Will keep for 4 or 5 days.
Combine all. Mix until smooth. Bake at 350° for 30 to 45 minutes, until done.
Combine all ingredients. May be chilled 2 hours and rolled and cut with cookie cutter or use unchilled in cookie press or roll in small balls dipped in sugar. Bake at 350° for 7 to 10 minutes.
Defrost hash browns; lay on paper towels to dry with salt and pepper. Mix with soup, sour cream and cheese. Mix butter and corn flakes and spread on top. Bake at 350° for 1 hour.
Mix vanilla pudding with 2 cups milk until thickened; set aside. In separate bowl, mix chocolate pudding with 2 cups milk until thickened; set aside. Cut bananas into slices. Chop nuts. Layer bottom of pan with lady fingers. Spoon vanilla pudding onto lady fingers. Arrange banana slices on vanilla pudding. Add another layer of lady fingers. Spoon chocolate pudding over lady fingers. Arrange banana slices on chocolate pudding. Make one more layer of lady fingers and garnish with remaining pudding and nuts.
Mix all ingredients except ginger ale. Store in refrigerator until ready to serve. Add ginger ale and serve.
Beat corn syrup, sugar, eggs, vanilla and salt with a fork until well mixed. Stir in pecan pieces. Pour into pie shell. Bake at 450° for 10 minutes, then bake at 350° for 35 minutes more.
Microwave: 15 minutes. Cut squash, remove seeds, peel and cut into 1/2-inch slices. Melt margarine; mix brown sugar, flour, salt and mace with margarine. Arrange squash in dish top with apples. Spoon brown sugar mixture over top; cover tightly. Microwave on High 8 minutes and check. Microwave until squash is crisp tender, about 6 to 9 minutes longer. Let stand covered 5 minutes.
Scramble sausage and drain grease. Add all other ingredients and simmer about 25 minutes. Spoon on English muffin halves and put in 400° oven until bubbly. Sprinkle with Parmesan cheese.
Preheat oven to 350°.	Cream butter and sugar. Add eggs, one at a time, mix well.	Add chilies. Sift flour and measure. Mix together with cornmeal, baking powder and salt. Add to corn mixture and blend	well. Pour into greased and floured 9 x 13-inch glass pan.	Put in oven and turn down to 300°. Bake 1 hour. (May be made ahead and heated.)