HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain asparagus. Layer asparagus in dish. Sprinkle chopped olives. Sprinkle 1/2 package stuffing mix. Pour melted Cheez Whiz over layers. Melt margarine and pour on top. Sprinkle 1/4 cup of stuffing on top. Bake at 325° for 30 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix ingredients and bake for 20 to 25 minutes. Sprinkle with powdered sugar and cool. Cut into squares. Yields 24 (2-inch) squares.
Cream butter, sugar and eggs together. Add vanilla, flour, baking powder, baking soda and salt. Alternate sour cream and flour to first mixture. Add nuts and mint chips. Chill dough. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 15 minutes. For a change, divide dough in half and add 1/2 cup coconut.
Preheat oven to 350°. In small saucepan, over medium heat, saute in oil the onion and garlic. Add seasonings (cumin, coriander and oregano). In 2 1/2-quart casserole, add beans, corn, onion garlic mixture and the cubed chicken. Add bouillon and cheese. Cover and bake 50 to 60 minutes.
Before starting, put oats and peanut butter in separate cups. Mix first 4 ingredients together and boil for 1 minute. Add oats and peanut butter. Drop by tablespoons on wax paper. Let cool.
Thaw frozen bread dough. Roll out, cover with butter, sugar and cinnamon. Roll as jellyroll, slice. Butter bottom of 9 x 13 inch pan. Mix caramel sauce: sugar, margarine and ice cream. Melt together and mix until creamy. Put in bottom of pan and place rolls on top, brush with butter. Bake at 350° for 30 minutes.
Melt chocolate with butter. Beat eggs and salt. Add sugar; fold in chocolate mixture. Add vanilla and flour. Bake at 325° for 30 minutes. Simple and delicious.
Mix in bowl and bake at 350° in casserole dish about 45 minutes.
Mix together eggs, sugar and oil. Sift together flour, cinnamon, salt, soda and baking powder. Add egg mixture to flour mixture. Add vanilla, squash and nuts. Bake at 350° for 45 minutes.
Catch one rabbit. Careful or he'll run on you. Clean, wash and cut in quarters. Put him in a jar of salty water. Put the lid on tight and refrigerate. Soak overnight while you sleep late. Next morning, heat deep skillet hot with grease. It takes a lot. Brown rabbit that has been rolled in flour. This should take about an hour. Cover with water; turn the heat down to simmer, then let it cook until it's real, real tender. Keep covered with water; don't let it boil dry. That's the only way for rabbit to fry. Talk about good! Chicken just isn't on it. I prefer a rabbit in skillet.
Blend ingredients together and pour into lightly greased 9 x 9-inch square pan. Bake at 325° for 1 hour. Cool slightly and cut into cubes.
Mix sugar, karo and water in saucepan. Place over medium heat, stirring constantly until mixture boils. Cook without stirring until mixture forms a hard ball. Add coloring and flavoring. Pour onto a greased sheet. After it hardens, cut with scissors or break into pieces. Roll in powdered sugar.
Combine in a large warm mixing bowl the Marshmallow Creme, peanut butter and vanilla. Combine sugar and milk in heavy saucepan. Cook sugar mixture to soft ball stage or until candy thermometer registers 235°. Pour over the peanut butter mixture. Stir until mixed. Spread in a buttered 8 x 8-inch square pan. Cool; cut into squares. Makes 64 (1-inch) squares.
Combine flour and soda. Cream butter and sugar. Add eggs, beating well after each. Add 1 cup of flour, then 1/2 cup of sour cream, another cup of flour, remainder of cream, 1/2 cup of flour (dredge pecans and raisins in other half), vanilla, nuts and raisins. Bake in four layers in 300° oven.
Peel potatoes, boil in about 1 quart water, add margarine to boiling water. Mix eggs and flour (depending on how many rivvels you like). Add this to potatoes, simmer until potatoes and rivvels are cooked. Salt and pepper to taste. If mixture is too thick it can be thinned with water. If mixture is too thin, add some flour. It should be creamy.
Soak gelatin in cold water for 5 minutes. Heat tomato juice to boil and add to soaked gelatin, stirring until dissolved. Add other ingredients and chill until firm.
Cream butter and sugar. Beat in egg and vanilla. In separate bowl, combine flour and salt. Mix with butter, egg, sugar and vanilla mixture. Chill dough 3 hours. (Preheat oven to 350°.) On floured, covered surface roll out the dough to 1/8-inch in thickness. Cut into shapes with cookie cutters. Bake on greased cookie sheet for 8 minutes.
Combine milk, sugar and salt in saucepan. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add nuts, marshmallows, chocolate and vanilla. Beat vigorously 1 to 2 minutes. Pour into buttered 8 or 9-inch square pan. Top with whole or chopped nuts, if desired.
Combine all ingredients in large mixer bowl. Beat 4 minutes at medium speed. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 30 minutes or until cake springs back when lightly pressed. Ice with Coconut Filling.
Beat together and put in greased baking pan. Bake at 350° for 45 minutes or until golden brown.
Mix ingredients 1 to 2 minutes. Pour into two greased and floured 9 x 5-inch loaf pans. Bake 50 to 60 minutes at 350° (top should crack and toothpick inserted into center should come out clean). Cool 10 minutes. Poke holes and pour glaze over bread.
Heat oven to 425°. Grease square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch). Blend all ingredients about 20 seconds; beat vigorously for 1 minute. Pour into pan. Bake for 20 to 25 minutes, or until golden brown.
Brown beef and drain. Put in crock-pot. Brown bacon and add onions (cook some). Drain off fat. Add all ingredients to pot. Stir well. Cover and cook on low 4 to 9 hours.
Melt butter in a large skillet. Add coconut and 1/2 cup pecans. Cook until golden, stirring frequently. Set mixture aside and cool slightly. Combine cream cheese and condensed milk and beat at medium speed until smooth. Fold in topping. Layer 1/4 cream cheese mixture in each pastry shell. Drizzle 1/4 caramel over each pie. Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies for at least 8 hours. Let frozen pies stand at room temperature for 5 minutes before slicing.
Mix first 6 ingredients together and freeze in Dixie cups. Remove from cups and add Seven-Up. Mix thoroughly. Enjoy!
Cream butter, shortening and sugar. Add eggs and molasses, then dry ingredients. Allow to stand in refrigerator for 2 days, to allow spice to go through. Roll out on floured board; cut with fancy Christmas cutters. Bake on cookie sheets in hot oven until golden brown (about 10 minutes). Place in airtight cans until ready to serve. Yields several hundred.
Prepare lasagna noodles as directed on box. Rinse and set aside. Brown ground beef, add spaghetti sauce and warm over low heat and set aside. In a 9 x 13 x 2-inch baking pan spread about 1 cup sauce, then layer lasagna noodles, cottage cheese, noodles, 1 cup sauce, noodles, 1/2 of Mozzarella cheese, noodles, mushrooms, noodles, sauce and rest of Mozzarella cheese. Bake at 350° for 35 to 45 minutes. Best to let set for about 15 minutes.
Mix and let set for 5 minutes. Roll about 1 inch thick and cut with biscuit cutter. Place on greased pan. Allow space between biscuits to rise and spread out. Bake at 450° for 10 to 15 minutes. Recipe may be halved. Whole recipe makes a lot of biscuits.
Stir continuously until it forms soft ball, 235° on candy thermometer. Add vanilla. Beat until it begins to cream. Add pecans and pour into a buttered dish.
Cook eggs until hard-cooked. Adding Heinz vinegar to water prior to cooking keeps eggs from cracking during cooking. It will be easier to remove the shells afterwards. Cut eggs in half and remove yolks. Mash thoroughly, using hand mixer. Add remaining ingredients while continuing to mix. Refill whites with mixture, using egg pastry bag or a spoon. Makes 48 deviled eggs.
Cover bottom of a 9 x 13-inch baking dish with corn chips. Brown hamburger meat and add all ingredients. Pour over chips and sprinkle with chili powder. Bake at 350° for 30 minutes.
Butter pizza pan. Spread cookie dough on pan. Bake 10 to 12 minutes at 350°. Beat cream cheese, sugar and vanilla and spread over cool cookie. Top with whatever fruits you desire. Spread strawberry glaze over all. (If using fresh peaches, peach pie glaze can be used.) Refrigerate.
Mix the first 3 ingredients; press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cream the cream cheese; blend in 1 cup sugar. Add Cool Whip; mix well. Spread over cooled pretzels. Dissolve jello in boiling water. Add strawberries, breaking them up with a fork as you stir. Chill until slightly thickened. Pour over Cool Whip layer. Chill until set.
Mix strawberries and sugar and let stand until juicy (about 1 1/2 hours). Mash or puree in blender; strain seeds (optional). Add milk, orange juice and cinnamon; mix well. Freeze in crank-type freezer or pour mixture into freezer trays or loaf pans and freeze about 3 hours, stirring 2 or 3 times. Pack in plastic containers for freezer. Yields 1 gallon.
Chop peppers and onions, sprinkle with salt and cover with boiling water. Let stand until cool; drain. Place in a boiler and add vinegar and sugar. Boil 20 minutes and seal in jars.
Drain corn, beans and water chestnuts. Mix all ingredients except crackers and margarine. Crush crackers and sprinkle on top. Pour melted margarine over and bake at 350° until it bubbles, about 25 minutes.
Cut chicken breasts in half and remove skin. Trim all visible fat. Place chicken in 1 1/2 quart casserole sprayed with Pam.	Combine remaining ingredients and stir well. Pour over chicken. Cover and bake at 375° for 1 1/2 hours or until chicken is tender.	Serve over rice with juices.
Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper. Bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Yield: 6 to 8 servings.
Cook frozen peas and broccoli separately. Drain. Heat together mushroom soup and Cheez Whiz. Pour over vegetables in buttered casserole dish. Bake at 350° for 15 minutes.
In a large bowl, mix well with a fork, flour, sugar and salt; add shortening and mix with flour mixture until crumbly. In a small bowl, beat egg, water and vinegar. Add to flour mixture and stir until moistened. Divide dough into 5 portions and shape into a flat circle. Wrap each in waxed paper and chill 1/2 hour. Lightly flour both sides of pie patties. Roll out on a lightly floured surface. May be kept in refrigerator for 3 days.
Sift salt, flour, corn meal and baking powder together. Combine with remaining ingredients and blend well. Bake in greased 8 x 11-inch loaf pan. Preheat oven to 350°; insert cornbread and reduce temperature to 300°. Bake 1 hour.
Basic Crepe Batter: Make crepes ahead and refrigerate (24 hours, if possible).
Microwave Directions: Line 9-inch square pan or 9 x 5 x 3-inch loaf pan with foil; lightly butter foil. In medium microwave-safe bowl, place peanut butter chips, 2/3 cup sweetened condensed milk and butter. In second medium microwave-safe bowl, place chocolate chips and remaining sweetened condensed milk. Microwave bowl with peanut butter chips at High 1 minute or until chips are melted and mixture is smooth when stirred; stir in 1/2 teaspoon vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at High 1 minute or until chips are melted and mixture is smooth; stir in remaining 1/2 teaspoon vanilla. Immediately pour and spread over peanut butter layer; cool. Cover and refrigerate until firm. Cut into 1-inch squares. Store in airtight container in refrigerator.
Mix soups together in a bowl. Add 1 soup can of water. Stir together. Remove 1 1/2 cups of soup to use later. Mix rice and seasoning in bowl with remaining soup. Pour into a greased 9 x 13-inch baking pan. Place chops on rice/soup mixture and pour reserved 1 1/2 cups soup over chops. Cover tightly with aluminum foil. Bake at 300° for 2 hours. Remove foil and bake 10 to 15 minutes more to brown top.
Cook pasta according to package directions; drain. Heat oil in wok or large skillet over high flame. Add chicken; stir-fry until pieces turn white. Add green peppers, onion, cumin and cayenne. Stir-fry for 3 minutes. Add additional oil, if necessary. Stir in drained pasta, corn and salt. Cover; cook 2 minutes. Drain tomatoes with chilies, reserving liquid. Add tomatoes with chilies to cooked mixture. Mix cornstarch with half of the reserved liquid. Add to wok; bring to boil, stirring constantly. Reduce heat; sprinkle cheese on top. Cover; heat 2 minutes or until cheese melts. Makes 6 to 8 servings.
Mix together all except potato chips and eggs and place in casserole. Top with crushed potato chips and egg slices. Bake at 425° for 15 minutes.
Wash, peel and cut potatoes into small chunks. Put in a large pot and add enough water to cover tops of potatoes. Bring to a boil and cook until soft. Add oil, then salt and pepper to taste. Last, add tomatoes. Bring to a boil and boil for 10 minutes. Let's eat! Great on a cold day!
Mix cottage cheese, sour cream and Parmesan cheese in bowl. Cook noodles and add to cheese mixture. Pour cooked meat sauce into baking dish, cover with cheese and noodle mixture. Cover with slices of Mozzarella cheese and sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes.
Place peach halves tightly together in unbaked crust. Beat eggs; add sugar and sour cream. Mix thoroughly. Pour mixture over peaches. Dust with cinnamon/sugar mixture. Bake at 425° for 15 minutes. Reduce oven to 375° and bake 35 minutes longer. Serves 6.
Mix all ingredients well and pour into pie shell. Bake at 325° for 45 minutes.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch, or 2 (9-inch) pans or a tube pan.
Melt chocolate in 1/2 cup boiling water; cool. Cream margarine and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate; mix until blended. Sift flour with soda and salt.
Mix together the first 8 ingredients. In a separate bowl combine the bread, warm milk, eggs and Worcestershire sauce. Mix with meat mixture. Place in loaf pan. Brush steak sauce on top. Bake 1 hour at 350°.
Brown ground meat, drain and set aside. In large heavy pot, put tomatoes. Mash tomatoes into pieces. Add chili hot beans, chili mix and ground meat. Fill pot rest of the way with water. Stir good. Bring to a boil then down to simmer for about 2 hours. Add more water during this time if needed. Serves 6 to 8.
Layer the ingredients in the order given in an oblong casserole dish. Bake at 350° for 30 minutes. Serves 8.
Combine all ingredients in a casserole. Place chopped bacon on top. Bake at 325° for 1 hour.
Mix tomato sauce, mushrooms, basil and oregano together. In casserole dish, cover bottom of dish lightly with olive oil. Spread some of the sauce on bottom of dish, then place 4 of the patties on the bottom. Spread some sauce on patties, then put some of the cheese (both) on top of the sauce, then repeat again, patties, sauce and cheese. Place in oven at 350° for 45 minutes.
Mix like pie dough. Divide dough in half and roll half to size of jelly roll pan, 15 x 10-inch. Cover bottom of crust with corn flakes or Total or Kellogg's 19 (crushed). Then cover with 4 cups sliced apples (or more) and sprinkle with 1 cup sugar and cinnamon. Roll other crust and place on top. Pinch side edges together. Prick top with fork. Beat egg whites until frothy and spread over top. Bake at 350° for 45 minutes. Then drizzle powdered sugar frosting over top. Serve warm.
Cream together friendship and tenderness. Very lightly beat in a bowl of loyalty and a cup of faith, hope and charity. Be sure to add a spoonful of gaiety that sings and also the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy. Bake in a good natured pan and serve repeatedly.
Combine mushroom soup and celery soup in crock-pot. Heat on low. Sprinkle roast with salt and pepper. Brown on all sides in shortening in saucepan. Remove roast to plate. Stir onion soup mix into drippings in saucepan. Cook until brown. Add 1 soup can water; mix well. Add to soups in crock-pot; mix well. Add roast. Cook on low for 8 hours. Yield: 6 servings.
Combine powdered sugar, milk, vanilla and salt. Mix well. Stir in melted chocolate and butter. Beat until smooth and creamy. Frost tops and sides of two 8 or 9-inch layers.
Brown and season round steak, then put in casserole dish with 1 cup water. Cover tightly and bake about 1 to 1 1/2 hours at 250° or 300° until meat is tender to cut with a fork. (The water also makes the gravy.)
In heavy saucepan combine sugar, cocoa, milk and butter; place on medium heat. Stir until butter and sugar are melted and dissolved. Bring to boil. Boil 1 minute. Remove from heat. Quickly add peanut butter, oats, vanilla and coconut or nuts. Mix well and drop by teaspoonfuls on waxed paper.
Cream together the butter, cream cheese and powdered sugar. Add pudding, Cool Whip and milk. Mix until thick. Set aside. Grind the Oreos until fine (should look like dirt). In a new, clean flowerpot, starting with cookies, alternate pudding mix to layer. Make sure you end with ground cookies. You can put gummy worms into dirt mix and serve with a spade to have even more fun.
Place meat in a 4-quart casserole. Microwave 5 minutes on High (100%), stirring twice. Add remaining ingredients and cover. Microwave on High (100%), or simmer on stove 45 minutes, stirring every 15 minutes. Let stand, covered, 30 minutes before serving.
Combine all ingredients and stuff mixture into celery stalks. Cover with plastic wrap and chill. Cut into 2-inch lengths to serve.
Bring pineapple, jello and sugar to a boil. Cook until thick. Have whipping cream or evaporated milk chilled to whip. Whip until stiff. Add to chilled pineapple mixture and beat with mixer until well blended. Place in a graham cracker pie crust and chill in refrigerator for about 1 hour.
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.
Slice potatoes (raw) in dish like scalloped potatoes. Cover with a pork chop for each serving. Cover with sliced onion. Slice another layer of potatoes on top. Pour 1 can of diced or stewed tomatoes over all. Salt and pepper. Bake 1 to 1 1/2 hours at 325° to 350°.
Combine cream cheese, peanut butter, milk and powdered sugar. Mix well. Fold in Cool Whip. Divide into 2 crusts and freeze. Can be served with chocolate sauce and chopped nuts, if wanted. Take out of freezer about 45 minutes before serving.
Add rice, seasonings and 1/4 cup tomatoes to hamburger. Stuff green peppers loosely and place in covered dish, pouring remaining 1 cup tomatoes over, cook 1 hour at 350°. May add a little water, if necessary.
Cook cauliflower in water for 5 minutes or until tender (in microwave, cook 8 to 9 minutes on High). Put in casserole. Mix mayonnaise, onion and mustard. Pour over cauliflower. Top with cheese. Bake at 350° until cheese is melted (in microwave, 1 1/2 minutes on Low).
Brown chicken. Add tomatoes and soup. Simmer 20 minutes. Layer tortillas, chicken and cheese. Bake in a 350° oven for 30 minutes.
Mix cream cheese and marshmallow cream with milk. Mix until creamy. Mix other ingredients into mix. Stir well. Chill until ready to serve.
Saute onion, garlic and peppers in oil. Add beef and brown. Add the remaining ingredients (except water). Cover and simmer over low flame for 1 hour. Add water, if needed.
Salt and pepper chicken breast and flour. In large flat oven grill pan, spread aluminum foil long enough to tent over all vegetables. Place chicken at one end of pan. Open beans and corn, drain, then dump separately in pan. Place potatoes in pan next. Spread onions over green beans. Pour melted margarine over all ingredients, but make sure the chicken is coated with it. Tent foil over vegetables and bake in oven for 1 hour at 350°.
Mix together chicken, pimento and parsley. Add salt and cooking oil to boiling water, along with spaghetti, and cook according to directions. Drain.
Brown meat in a pot; drain oil out. Add water; let boil with ginger until meat is soft. Add potatoes, carrots and onions; cook for	15 minutes. Add tomato paste, salt, pepper and stew tomatoes; cook to boil, then add celery last.
Tear lettuce into small, bite-size pieces and place in a 9 x 13-inch glass dish. Layer rest of the ingredients in the order given. Add the sugar to the mayonnaise and spread over the top as you would frosting. Top with the grated cheese. Cover and refrigerate for 8 to 12 hours. At serving time, garnish with additional bacon and parsley.
Dissolve yeast in warm water in a large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, the margarine and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Roast turkey at 350°. Will be done when corn pops and blows the "a--" off the turkey!
Combine cream cheese and mix until creamy in color. Add dried beef, onion and Worcestershire sauce. Mix well. Roll into ball and then roll into nuts. Chill.
Mix together flour, baking powder and soda and set aside. In large bowl, beat butter and both sugars until fluffy. Beat in eggs and vanilla; gradually stir in flour mixture. Add candy and nuts. Drop by teaspoons on baking sheet. Bake in preheated oven at 375° for 7 to 8 minutes or until cookies are brown.
In Dutch oven, cook beef and onion until meat is brown; drain. Add tomatoes, tomato paste, bouillon and seasonings. Cover and cook for 20 minutes.
Dissolve Jell-O in boiling water, then stir in sugar until dissolved. Allow to cool slightly and add cold water, lemon concentrate, pineapple juice and 7-Up. Pour into large container and freeze. Pull out of freezer a few hours to thaw before using.
In a 3-quart saucepan, heat oil over medium-high heat. Add onion, garlic and peppers; saute until tender. Remove skin and bones from fish; cut into 1-inch cubes. Add to pan. Reduce heat to medium and cook, stirring gently, until fish is opaque. Add crushed tomatoes and all canning liquids, frozen mixed vegetables, bay leaf and seasonings. (Shrimp may be added at this point, if desired.) Reduce heat, cover pan and cook until vegetables are soft, about 10 minutes.
Beat margarine with electric mixer on medium for about 30 seconds or until softened. Gradually beat in powdered sugar, melted chocolate and vanilla. Beat and stir in flour and milk. Shape a well-rounded teaspoon of dough around each Kiss. Place cookies pointed side up onto greased cookie sheets. Bake at 350° for 10 to 12 minutes or until bottoms are lightly browned. Remove cookies and cool on wire racks. Frost peaks of cookies with fluffy frosting.
Combine sugar, butter and cream; bring to rolling boil. Reduce heat; for 5 minutes cook. Remove from heat. Add peanut butter, stir until smooth. Add vanilla. Stir, then add marshmallow cream. Stir until mixed well. Pour into 13x9 inch pan that has been greased with butter or margarine. Let cool. When cold, cut into squares.
Mix shortening, hot water and sugar and set aside. Mix yeast, warm water, flour, salt and eggs. Mix everything together. Roll and cut. Set aside for 2 hours (plain rolls). Bake at 375° until brown.
Cook macaroni and add other ingredients. Bake at 350° for 30 minutes.
Combine sugar, milk, butter and cocoa. Bring to a boil over low heat. Quickly add peanut butter, vanilla and oats. Stir until mixed real well. Drop by teaspoonfuls onto waxed paper or cookie sheet.
In a small bowl, combine mayonnaise and Creole seasoning. In a large bowl, combine remaining ingredients and add mayonnaise mixture. Toss gently and chill. Serves 8.