HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips. Continue to stir until melted. Add marshmallow, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool. Cut.
Bake at 375° for 10 to 12 minutes on ungreased cookie sheet. Frost.
Cut chuck roast into chunks. Put it into big pan or crock-pot. Combine all ingredients in a large bowl, then pour over meat. Heat to a boil, then cover and simmer for 6 hours or you could bake it in the oven for 6 hours at 300°. When you can shred the meat apart with a fork, it's done. Shred all your meat and mix.
Filling: Brown sausage and chop into little pieces. Drain and set aside. Boil spinach and drain well. Saute onion. Mix all three ingredients. Add salt, pepper and grated cheese.
Oil a covered casserole large enough to hold mixture. Combine rice and vegetables in casserole. Pour consomme over mixture. Cover casserole. Put in oven and bake at 350° for 45 minutes. Remove casserole from oven. Stir gently and return to oven, uncovered, for about 15 minutes or until liquid is absorbed.
Brown pork in oil in skillet over medium-high heat. Add onion and garlic. Cook for 2 minutes, stirring constantly. Add remaining ingredients; mix well. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes. Yield: 4 servings.
Cook beans real good. Take out any that are not good. Wash real good 3 or 4 times. Put beans in crock-pot, 6-quart size. Fill almost to top with water. Cook for 8 hours or until done. Then add honey and chicken style seasoning.
Melt butter. Fry potatoes until nearly done. Break the eggs over them and stir quickly. Add salt and pepper. Serve hot.
Brown hamburger with	garlic; drain	fat. Stir in 2 boxes spinach and 2 cans cream of mushroom soup; let simmer for 5 minutes. Add salt and pepper to taste. Serve over hot rice.
In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder; mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction.
Mix first 6 ingredients. Pour into pie shells. Bake at 350° for about 55 minutes.
Into a mixture of 1 3/4 cups of water and the juice of one lemon, slice 3 large ripe bananas. This is to keep the bananas and the bread turning dark when cooked.
Dissolve Jell-O in boiling water (using 8 to 9-inch metal pan which helps the gelatin cool faster). Remove 1/2 cup and pour into a bowl. Add 1/2 cup cold water to gelatin in the pan and place in the freezer until thick, 10 to 15 minutes.
Preheat the oven to 350°. In a large casserole, heat the Italian sausage with 1/4 cup water over high heat and cook for 6 minutes, or until the water is gone. Remove the sausage and let cool slightly. Slice the sausage into 1 inch pieces and set aside.
Grease and flour a tube pan. Put wax paper on bottom. Blend sugar and shortening. Add remaining ingredients; mix well. (If desired, add nuts and/or candied fruit.) Bake at 325° for 1 1/2 hours. Great for brunch.
If turkey cutlets are thick, with meat mallet or dull edge of French knife, pound them to 1/8-inch thickness. Cut cutlets into 3 x 3-inch pieces. On waxed paper, combine flour and 1/2 teaspoon salt. Dip turkey pieces into flour mixture to coat. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets, half at a time, 2 to 3 minutes until turkey cutlets are lightly browned and lose their pink color throughout; remove to bowl. In the same skillet, stir cranberry sauce, lemon juice, cornstarch, chicken flavor bouillon, 1/2 teaspoon salt and 1 cup water. Cook, stirring constantly, until sauce boils and thickens slightly. Boil 1 minute. Return turkey cutlets to skillet; heat through. Spoon mixture onto warm platter. Makes 4 servings. Each serving contains about 290 calories, 9 g fat, 68 mg cholesterol and 630 mg sodium.
Cook jumbo shells according to package directions; drain. (Cool in a single layer on wax paper to keep parsley, salt and pepper.) Fill each shell with cheese mixture.
Use your own lemon pie recipe or use 1 box of lemon Jell-O pie filling. Cook as directed except use 3 eggs instead of 2 and omit sugar. Cook over medium heat until done. Stir well. Set mixture aside to cool 5 minutes. Stir and add 11 packages of Equal sweetener (or sweeten pie as desired). Fix meringue, using your recipe. Place on pie. Brown in oven at 350° for about 5 minutes.
Spread crescent rolls flat in a 9 x 13-inch pan. Cook sausage and drain well. Sprinkle drained sausage over rolls. Lightly beat the eggs and pour over sausage. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes. It's quick and delicious.
Brown sausage, add onion and garlic, saute. Stir in sauce and spices. Simmer 5 minutes; remove from heat and cool. Add the cheese and beaten whole egg. Mix well. Punch down thawed dough and divide into 6 equal pieces. Roll into a circle. Spoon filling onto dough. Brush edges with egg white and fold in half, pinching edges to seal with a fork. Brush egg yolk and milk mixture lightly on top. Prick with fork. Bake on greased baking sheet at 425° for 12 minutes. Pepperoni, peppers, mushrooms and olives can also be added.
Combine all ingredients except cucumber slices. Stir well. Cover and chill at least 8 hours. Ladle into large, stemmed glasses. Garnish with cucumber slices. Yields 9 cups.
Cream shortening, peanut butter and sugars. Add vanilla and eggs; mix well. Add flour and coconut; mix well. Bake in greased 13 x 9 x 2-inch pan. Batter will be stiff. Bake in oven at 350° for 22 minutes.
Sift flour with baking powder, salt and nutmeg. Set aside. In a large bowl with wooden spoon or portable electric mixer at medium speed, beat butter, sugar, eggs and vanilla until smooth and fluffy. With wooden spoon, stir in half of flour mixture. Then add rest of flour mixture, mixing with hands, if necessary. Refrigerate dough, covered, for several hours or overnight.
Combine first 6 ingredients. Then mix with eggs and oil, beaten together. Then add zucchini and onion. Pour into greased 10-inch pie plate or 9-inch round cake pan. Bake at 350° for 25 minutes or until knife comes out clean.
In a medium skillet over moderate heat, saute mushrooms, onion and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 minutes. Season with salt and pepper. The salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper and a little nutmeg. Add Ricotta and stir into mixture to heat cheese through 1 minute longer. Remove pan from heat, but leave in warm skillet. Heat broth in a small pan over moderate heat. Melt alfredo sauce into broth and bring liquid to a bubble. Thicken sauce about 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with Mozzarella. Place casserole under the broiler to melt cheese.
Boil beans according to directions until done. Saute onion in small amount of margarine or oil until transparent. Add ground beef. Cook until brown. Add browned beef and onions to cooked beans. Add Rotel and can of tomatoes. Simmer to allow flavors to blend. use salt and pepper to taste. Serve over rice.
In a 1 3/4-quart casserole, melt butter and add all ingredients including liquid. Cook, uncovered, at 350° for 1 to 1 1/2 hours, stirring occasionally. Serves 6. This recipe can be easily doubled.
Mix oil, vinegar and garlic. Add 4 to 5 drops of soy sauce as desired. Set aside. Drain the beans. Add chopped onion and chopped parsley to taste. Pour dressing over beans. Salt to taste. Chill overnight.
In large bowl, sprinkle potatoes with salt and pepper. Add remaining ingredients and marinate in refrigerator at least 2 hours. Makes about 8 cups salad.
Put cranberries through a food chopper or blender. Add remaining ingredients and allow to stand a day or two in the refrigerator to blend flavors. This is a very good dish.
Brown beef and onion in butter. Mix in cheese, soup, milk and seasonings. Mix with noodles. Put in casserole dish. Cover with Chinese noodles, place in oven and heat well.
Prepare cake according to package directions. Let cool. Pour crushed pineapple over cake (do not drain pineapple). When vanilla pudding has cooled, pour that mixture over pineapple. Top with Cool Whip.
Mix well; bake in buttered baking dish at 325° for 30 to 40 minutes. Top may be sprinkled with more crumbs, more cheese or both. This can be mixed ahead of time except for topping, then topped and baked when ready to serve.
Dice potatoes into 1/2-inch cubes or slice 1/4 inch thick. Saute potatoes over medium heat in butter, margarine or oil. Add onion, salt and pepper to taste. Saute potatoes until golden brown. Add 2 teaspoons minced herbs, such as chives and/or thyme. Stir to coat potatoes with herbs and serve immediately.
Crumble hamburger into 2-quart casserole dish. Add onion and garlic. Microwave uncovered until meat is firm, 5 to 6 minutes. Stir to break up meat. Drain.
Grease cookie sheets. Combine cake mix, whipped topping and egg in large bowl. Stir until well mixed. Drop by teaspoons into powdered sugar. Roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown. Remove from cookie sheet. Cool. Makes about 5 dozen cookies.
Mix pudding in whipped topping; whip. Add pineapple with juice and whip until fluffy. Add pecans. Pour into 1 1/2-quart mold and chill. May also be served as a dessert. Serves 8.
Peel shrimp, leaving tails on. Combine all ingredients, except pasta, in a shallow casserole. Bake at 350° for 15 minutes. Pour over cooked pasta. Serves 4 people.
Mix all ingredients together and put in dish. Bake in 375° oven until brown. Makes 6 to 8 servings.
Brown meat and drain fat. Pour in Ragu. Heat. Boil noodles until tender. In a separate bowl, mix eggs, cottage cheese and parsley flakes. In a 9 x 13-inch pan, put layer of noodles on bottom, layer of hamburger meat mixture. Spread half of the cottage cheese mixture next, then a layer of Mozzarella cheese. Repeat the 4 layers again. Bake at 350° for 30 minutes.
Combine all ingredients and whisk until smooth. Makes about 1 1/2 cups. Great dip for chicken tenders or chicken nuggets.
Mix flour, sugar, soda, cinnamon and salt. In a separate bowl mix eggs, oil, vanilla, carrots, raisins, walnuts, coconut and apple. Then add to the flour mixture. Bake in greased or lined muffin tins at 350° for 15 to 18 minutes.
Put all ingredients in large saucepan. Cook over medium heat 3 minutes or until mixture pulls away from pan. Knead immediately. Store in airtight container in cool place (keeps for weeks).
Mix all ingredients together. Pour in a large roasting pan. Bake at 400° for 45 minutes. Makes enough to serve large family gatherings.
Cream butter and confectioners sugar. Add vanilla, flour, nuts and salt; mix. Chill well. Shape dough into crescents, using 1/2 teaspoon dough. Put on cookie sheet. Bake at 300° for 18 to 20 minutes. Check to be sure they do not brown. When done, roll in 1 cup confectioners sugar to which 1 teaspoon of vanilla has been added. Makes between 6 and 7 dozen.
Wash zucchini and cut in half lengthwise. Hollow out shells, reserving the pulp. Saute onion and garlic in 2 tablespoons butter until soft. Add chopped zucchini pulp and chopped tomato to mixture. It should not be too juicy. Fill shells with mixture, rounding the top.
Season to taste. Roast with	pepper, salt or no salt seasoning mix. Coat roast with	flour.	Heat 1/2 cup	of vegetable oil on high heat in a heavy skillet or Dutch oven. Brown roast quickly on each side.	Remove roast from container; drain excess oil	off. Leave drippings	in container. Slice 3 medium onions. Layer on bottom of skillet or Dutch oven half of the onions. Place roast back in container. Put the remaining onions on top of roast.
Peel potatoes. Cook and mash. Add cream cheese, egg and onions. Bake until fluffy or about 30 minutes at 350°.
Cook together the hamburger, onions, celery, salt and pepper to taste until meat is browned, stirring often. Add the sugar, brown sugar, ketchup, vinegar and dry mustard. Simmer 2 hours. Serves 100.
Mix first 3 ingredients together. Shape into a log by rolling between waxed paper. Roll log in chili powder until coated. Wrap in wax paper. Chill overnight. Serve with crackers.
Mix all ingredients together and pour into greased cake pan. Bake at 350° for 1 hour.
Mix sugar and butter Crisco. Add and mix egg, vanilla and pecans. Add flour mixture and mix well. Form into balls and place on cookie sheet. Flatten with fork and bake at 375°.
Cook rhubarb and sugar together until mushy. Add Jell-O and stir to dissolve. Makes 4 cups. Freeze or refrigerate. It could also be stored on shelf if you cover with wax.
Shake crackers in brown paper bag. Combine remaining ingredients. Pour over crackers. Shake and store in airtight container.
Precook cabbage until wilted. Season and cook meat, onions, and bell pepper until meat is done and veggies are tender. Add chili powder, water, tomato sauce, Rotel tomatoes, and rice. Bring to a boil; cover and simmer for 1 hour or until rice is done and water is cooked out.
Cut peppers lengthwise to form oval boats; remove seeds. Boil them for 5 minutes or microwave them. Drain and rinse with cold water. In 10-inch frypan, saute onions and garlic for 2 minutes. Add ground turkey, tomato paste and corn, stirring frequently; cook 5 minutes. Add rice, Worcestershire sauce and pepper; cook 2 minutes on low heat. Fill each pepper boat with 1/4 of cooked turkey mixture. Sprinkle each with cheese and broil or microwave on High for 2 minutes. Serves 4. Contains 189 calories each serving.
Rinse peas in hot water (or steam if fresh), and drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard, and garlic together and pour over salad mixture. Toss gently. Chill.
Mix well all ingredients. Grease 9-inch pan. Bake at 350° for 30 minutes. Serve with whipped cream or ice cream.
Cook spaghetti until tender, drain and rinse. Combine all ingredients except 1 cup grated cheese. Add seasoning to desired taste. Pour into 3-quart casserole. Sprinkle remaining cheese over top. May be refrigerated overnight. Bake, covered, at 350° for 1 hour. Serves 8 to 12.
Beat cottage cheese and whipped topping until blended. Add jello and stir well. Mold in pineapple and mandarin oranges; chill.
Stir together 1 1/4 cups graham cracker crumbs, 2 tablespoons sugar and 1/3 cup melted margarine and pat in bottom of a 9 or 10-inch spring-form pan. Set aside and prepare filling.
Purchase apple fiber from Tastee Apple Inc. Newcomerstown, Ohio. Phone 614-498-5164. $1 per pound.
Use nonstick muffin tins. Add a little oil and heat muffin pan, then add muffin mix. Bake at 450°. Remove from pan while still hot.
Mix all ingredients together. Bake in Dutch oven for 3 hours at 250° or put in crock-pot for 4 or 5 hours on high. Serve over mashed potatoes, noodles or rice.
Brown meat; add carrots, potatoes and onions. Mix soup with one can of water. Pour over meat. Sprinkle onion soup mix over meat. Cover. Cook for 2 hours at 325°. Delicious!
Combine all ingredients and serve as dip with Doritos or Fritos. Serve as a salad with other Mexican dishes.
Reconstitute lemonade. Add pineapple juice, sweetener and food coloring. Pour over crushed ice and add Sprite. Yields approximately 40 (4 ounce) servings.
Combine broth, soup bone, ham hock, curry, bay leaves, garlic and onion. Cover and simmer 2 hours. Take out bones and remove meat. Add meat, potatoes, pepperoni, cabbage and beans. Simmer 1 more hour.
Cut green peppers, celery and carrots into chunks. Boil chicken breasts until done, let cool, then pull off the bone into bite size pieces. Coat with seasoning mix. Fry in oil until hot. Add more oil to pan, about 1/3-inch. Add chunks of vegetables. Mix together. Cover and simmer for 15 minutes. Serve over rice, noodles or on tortilla shells.
Prepare pie shell. Wash and drain the blueberries thoroughly. Mix 1 cup berries in a pan with sugar, water, cornstarch and salt. Cook and stir over low heat until thick. Add remaining uncooked berries with butter or margarine. Mix well and cool. Pour in cooled pie shell and refrigerate at least 1 hour. Serve with whipped cream or vanilla ice cream.
Whip milk and Cool Whip. Stir in fruit; add pecans and lemon juice last. Pour into graham cracker crust. Refrigerate.
Bring mayonnaise, mustard, horseradish, cream, salt, pepper and sugar to a boil. Boil gently for a few minutes. Chop cabbage, onions and green pepper fine. Pour dressing over all; toss well.
Cream together brown sugar and shortening. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and milk. Sift together dry ingredients; stir into pumpkin mixture. Beat 1 minute with electric or rotary beater. Stir in nuts. Turn into greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes or until done. Remove from pan, cool. Slice and serve with butter or whipped cream cheese.
Mix all ingredients together; beat thoroughly. Pour in greased pan. Sprinkle lightly with flour and bake at 350° until done.
Mix all ingredients together in a large mixing bowl and stir gently, so you do not break up the fruit. Place in a mold of your choice and let set in the refrigerator for several hours before serving.
Cook chicken in water for about 1 hour until tender. Place in baking dish the cornbread stuffing; pour margarine over stuffing. Remove bone from chicken breasts. Tear breasts apart and place on top of stuffing. Combine milk, cream of celery soup and cream of chicken soup. Pour over chicken. Cover with a little stuffing. Bake at 350° for 35 to 40 minutes.
Heat oven to 375°. Grease baking sheets well. Combine egg, water and vanilla flavoring. Set aside. Mix other ingredients. Blend brown sugar and oil in a large bowl at low speed. Add eggs. Beat until smooth. Add flour in 5 parts. Scrape bowl well after each addition. Stir in butterscotch morsels. Drop by rounded teaspoonful onto sheets. Bake 7 to 8 minutes or until lightly browned. Cool 1 minute. Place on cooling rack. Makes 3 dozen.
Let margarine stand at room temperature until softened. Mix 1 stick of margarine with the graham cracker crumbs to form a crust; press into a 9 x 13 inch pan. Place remaining 2 sticks of margarine, powdered sugar, and eggs into a mixing bowl and beat with mixer for 3 minutes; spread over the crust.
Melt chips and stir in noodles and nuts. Chips can be melted in microwave or in double boiler. Drop by teaspoons on waxed paper. Let cool.
Preheat oven to 375°. Grease 11 x 7-inch baking pan. Measure flour, sugar, baking powder, allspice and nutmeg. Mix together in bowl. Set aside about 1/4 cup flour mixture. Break eggs into another bowl. Beat lightly. Measure and pour in honey. Melt butter in small pan on medium heat and blend in eggs slowly. Pour egg mixture into dry ingredients, stirring until smooth. Chop candied fruit and nuts. Sprinkle with remaining flour mixture. Stir both into batter. Spread in baking pan and bake for 30 to 40 minutes. May be served plain or frosted. Cut in squares. Makes 40 servings.
Mix the first 5 ingredients together. Pour over the sliced pickles. Do not heat. Makes 1 gallon. Keeps in fridge for a long time. Let soak for about a month before starting to eat. Stir occasionally.
Grease 9 x 13-inch oblong pan. Preheat oven to 350°. Mix all dry ingredients and sift well. Beat eggs and oil together. Add to dry ingredients and mix well. Add carrots last and mix. Bake at 350° for 30 minutes or until brown. Cool before icing.
Dissolve Jell-O in hot water, then add cold water. Add sugar and dissolve. Process fruit (peel, core, devein and chop). Mix together and add pecans. Let set in refrigerator.
Mix dry ingredients. Add oil, eggs, carrots and nuts. Mix well. Bake 3 layers 30 to 35 minutes or 13 x 9 1/2-inch pan 45 minutes at 350°.
Combine peanuts, Karo, sugar and salt. Cook on Full power 4 minutes. Stir and cook 4 more minutes. Add butter and stir until blended. Cook 2 to 3 minutes. Add soda and vanilla, stirring until light and foamy. Pour onto lightly greased cookie sheet. Cool!
Melt the butter in a saucepan over moderate heat. Add leeks and garlic and cook, stirring occasionally, for 3 minutes. Add the mushrooms and continue cooking for 3 additional minutes. Stir in flour until it absorbs all the liquid in the pot, then add teriyaki, clam juice, chopped clams, water chestnuts and green onions. Bring the mixture to a boil and, lowering the heat, simmer for 20 minutes. Add lemon juice and black pepper and serve.
Bake cake mix as directed in a 9 x 13-inch pan. While warm, pour Kahlua over cake. Let cake set overnight. Break cake into pieces in pan. Mix pudding as directed and pour over cake. Refrigerate at least 1 hour. Spread Cool Whip over cake. Crush Heath bars and sprinkle on top. Refrigerate.
Melt butterscotch morsels over boiling water. When completely melted, mix all ingredients in and stir well to coat. Spoon out on wax paper and let cool. (I like to add some pecans halves to mine.)
Note: This recipe is great with deer and all other big game. Can be used with elk, moose, sheep and caribou.
Combine flours and baking powder. Beat butter or margarine for 30 seconds. Add brown sugar, honey and vanilla; beat until fluffy. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Divide in half. Cover, chill several hours or overnight.
Mix all ingredients together in microwave proof bowl. You may sprinkle some extra cheese on top.
Gently mix all ingredients except eggs and potato chips in a large bowl. Fold in diced eggs. Pour into buttered flat casserole. Top with crushed potato chips. Cover and refrigerate overnight. Bake for 30 minutes in a 350° oven. Serves 6 to 8. Do not freeze.
Combine cabbage and green onions. Toast almonds and sesame seeds until lightly browned; cool.
Chop broccoli. Combine celery, onion and raisins. Pour dressing over salad. Mix well. Refrigerate several hours before serving. Serves 6 to 8.
Sift dry ingredients together. Cream margarine and sugar. Add egg and mix well, then add dry ingredients and nuts. Divide dough into 4 parts. Shape into long rolls, each roll will be approximately 1-inch in diameter and about the length of the width of wax paper. Bake at 375° for 11 minutes. Yields 2 (1 pound) coffee cans. A good cookie for mailing.
Mix with enough mayonnaise so that it will spread nicely. Also, add a little wine or garlic vinegar. Spread on Melba toast and sprinkle with grated Parmesan cheese and a little paprika. Place under broiler until cheese melts. Serve hot.
Combine egg yolks, sugar and butter in a 2-quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes (can use double boiler) until thickened.
Combine egg yolks, milk and butter. Stir in dry ingredients. Fold in egg whites. Pour over hot waffle iron.
Mix flour, sugar and salt in a large bowl; set aside. Bring to a boil, in saucepan, water, Crisco, margarine and cocoa. Pour over dry mixture and mix well. Add eggs, buttermilk, soda and vanilla. Bake at 400° for 30 minutes in an 11 x 14-inch pan. (Ice while warm.)
Cream shortening and sugar until fluffy. Add eggs, dry ingredients, water and syrup mixing well. Add nuts, then pour into well greased pan. Bake at 350° for 40 to 45 minutes. Raisins may be used instead of nuts.
In oblong baking dish, melt butter. Pour graham cracker crumbs over butter. Pour chocolate chips over crumbs and then pour coconut over chocolate chips. Pour nuts over coconut and then pour sweetened condensed milk over nuts. Bake at 375° for 15 to 20 minutes or until brown. Let cool and cut in squares.