HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 7 ingredients together. Make into balls and put on cookie sheets; close together. Put in 350° oven for 15 minutes. Bump the pan and bake for 5 more minutes. Refrigerate until ready to heat in crock-pot. Add cream sauce (3 cans of cream of mushroom soup and 2 tablespoons dill weed). Heat until warmed. Great for parties. Makes a big batch.
Cook potatoes until tender; drain. Beat softened cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually, beating constantly until light and fluffy. Season to taste with salt. Spoon mixture into 2-quart greased casserole dish.
Mix ingredients together and pour into 1 1/2-quart casserole dish. Bake at 350° for 45 minutes.
Rinse and drain spinach or defrost frozen spinach. Brown onions and garlic in hot oil until golden brown. Remove onions and garlic with slotted spoon; set aside for garnishing. Add spinach to oil; cover and cook for 10 minutes on low heat. Garnish with oil and garlic. Serve with lemon wedges. Serves 4.
Melt chocolate chips with peanut butter. Pour over the Crispix in a large bowl. Dump powdered sugar in a large plastic bag. Add the chocolate covered Crispix and shake well. This make a lot. Will keep about 10 days in a tightly covered container.
In saute pan, cook mushrooms and onions in butter for about 4 to 5 minutes. Remove mushrooms and onions. In butter remaining in pan add tomato paste, tarragon, salt and pepper and wine. Boil hard for 10 minutes or reduced to 1/2 cup. Beat egg yolks to blend and add cream. Add this mixture to wine mixture. Cook over low heat, stirring constantly until thickened. Stir in shrimp, mushrooms, onions and water chestnuts. Heat through and toss with cooked linguini. Serves 5 to 6.
Combine cream cheese and margarine, mixing at medium speed on electric mixer until well blended. Add flour and mix well. Shape into ball. Chill. Divide pastry in half on lightly floured surface. Roll each pastry half to 15 x 12-inch rectangle. Cut into 3-inch squares. Place sausage piece in center of each pastry square. Bring edge together, pressing to seal. Place on cookie sheet. Bake at 400° for 20 minutes. Serve with saucework hot mustard sauce.
Combine carrots, eggs, sugar and oil. Add remaining ingredients and beat well. Pour into greased pans. Bake at 350° for 40 to 45 minutes.
Preheat oven to 450°. Mix baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto greased cookie sheet. Bake for 8 to 10 minutes, until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 12 biscuits, each with 169 calories, 10 g fat and 15 mg cholesterol.
Cream sugar and shortenings well. Add eggs and salt; mix well. Add remaining ingredients; the longer the batter is mixed, the better the cake. Pour into very lightly greased 12-cup Bundt pan. Put into cold oven; set temperature at 320°. Bake 1 hour and 30 minutes. Cool 15 minutes and remove from pan. Keeps very well several days.
Blend sugar and cinnamon. Grease a 10-inch Bundt or tube pan and dust with 1 tablespoon sugar-cinnamon mixture, reserving remainder for cake. Blend margarine, eggs, applesauce and cake mix until moistened. Pour 1/2 of batter into pan. Sprinkle remaining mixture of sugar and cinnamon on batter in pan. Add remaining batter. Bake at 350° for 35 to 45 minutes or until done. Cool in pan for 15 minutes.
Mix all ingredients well. Form into 2 loaves and wrap in foil. Refrigerate 24 hours. Poke 4 holes in bottom and sides of loaf. Place on rack over cake pan to catch drippings and bake at 350° for one hour.
In skillet, brown ground beef with bacon. Add onion; cook until tender, but not brown. Drain off the excess fat. Add seasonings to meat mixture. Stir in soup; cook slowly, uncovered, for 20 minutes. Stirring frequently, stir in sour cream and heat through; do not boil. Serve over hot noodles. Makes 4 to 6 servings.
Cream softened oleo and add sugar. Add egg yolks. Put spices in flour and add to oleo and sugar mixture. Pour into cookie pan and brush the top with egg white and sprinkle with nuts. Bake for 30 minutes at 300° to 325°.
Layer ingredients in order given into a 9 x 13-inch pan. Seal with mayonnaise, spread completely over top of vegetables. Cover dish completely with Saran Wrap or foil and refrigerate for 24 hours. Toss before serving.
Combine the first 3 ingredients in saucepan. Mix cornstarch and water until there are no lumps. Add to mixture in saucepan; stir constantly until it boils. Boil for 1 minute, then simmer for 5 minutes.
Sift dry ingredients together. Cut in shortening or oil with a pastry blender. Stir in milk until blended. Drop by spoonfuls onto cooked chicken pieces in broth. Cook 10 minutes uncovered and 10 minutes covered.
Cover apricots with warm water and soak 30 minutes. Drain and cut into 1/4-inch pieces. Blend sugar, butter and egg. Add water and orange juice. Sift dry ingredients together and add to liquids. Beat until smooth. Add apricots and nuts. Blend thoroughly. Pour into greased loaf pan which has been lined with wax paper. Let mixture stand for 20 minutes. Bake at 350° for 55 to 65 minutes. Cool and remove from pan. This recipe doubles easily to make 2 loaves.
Mix first 7 ingredients by hand, then add boiling water and buttermilk with soda, dissolved in 2 cups flour. Mix well. Mix dried fruit, black walnuts, 1 cup flour and raisins. Add fruit mixture to batter. Bake in greased tube pan at 350° for 1 hour and 20 minutes. Let cool. Cover with heavy foil. Can be refrigerated for up to 1 week or can be frozen.
Preheat oven to 350°. In medium mixing bowl, combine Cheddar and Swiss; sprinkle half of mixture into pie shell. Sprinkle in bacon bits, then cover with remaining cheese mixture. In small mixing bowl, combine eggs, milk, onion powder and black pepper; beat thoroughly. Pour over cheese; sprinkle with nutmeg. Bake 40 to 45 minutes until firm and toothpick (when inserted) comes out clean. Cool 5 minutes, then cut into pie shaped slices.
Stir shortening to soften. Add flour sifted with baking powder, salt and sugar. Add milk and beat for two minutes. Add eggs, beat one minute. Stir in blueberries. Pour in sheet cake pan, greased and floured. Bake at 350° for about 50 minutes.
In saucepan, cook onion in butter until tender. Stir in remaining ingredients except frankfurters. Pour into 1 1/2-quart shallow baking dish (10 x 6 x 2-inch); top with frankfurters. Bake at 400° for 20 minutes or until hot. Makes 4 servings.
Sift the powdered sugar. Mix all ingredients well. Let sit 24 hours before using.
In saucepan, combine	1/2 cup packed brown sugar, cornstarch, pineapple juice, water and vinegar. Cook, stirring until clear and thick, then stir in the Treet or Spam cut in 1-inch cubes and	bell pepper strips. Keep cooking until hot (about 10 minutes). Serve over hot, cooked rice.	Serves 4.
Wash thawed Rock Cornish hens and pat dry. Rub inside and out with salt and nutmeg. Stuff lightly with Brown-Apple Stuffing (if dressing is desired) and truss.
Separate and peel all the cloves of garlic. Put them in the vinegar and allow to steep for two weeks. Strain the vinegar and discard the garlic. Only a few drops are needed in most dishes.
Saute onions in butter until limp and tender. Add broth, water and seasoning. Simmer for 1 hour. (You really don't have to, but I like to let the flavors blend.) Ladle soup into ovenproof bowls; top with a slice of bread and cheese. Broil until cheese bubbles.
Heat oven to 300°. Place cereal in a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar, margarine and corn syrup in a 1 1/2-quart saucepan. Heat mixture over medium heat about 3 minutes, stirring occasionally, until margarine is melted and mixture begins to boil. Cook, without stirring, 4 minutes longer. (Mixture will boil and turn golden brown.) Remove from heat. Stir in vanilla and baking soda until mixture is foamy. Pour over cereal; stir to coat evenly. Bake 25 minutes, stirring occasionally. Loosen right away from sides and bottom. Cool. Makes 7 cups.
Mix sugar, milk and egg and add melted shortening. Add sifted flour, salt, baking powder and nutmeg to the liquid mixture. Combine the 2 mixtures lightly. Drop from a teaspoon into deep cooking oil heated to 365° (or until an inch cube of bread browns in 60 seconds). Fry doughnut balls until brown and cooked in the center (about 4 minutes). Drain on absorbent paper, roll in powdered sugar, if desired.
In a large saucepan, cook mushrooms and onion in margarine and oil until onion is tender but not brown. Stir in flour and thyme; mix well. Add the beef broth and milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in ham, parsley and mustard, using a wooden spoon to thoroughly combine.
Place rice in bottom of greased baking dish. Arrange chicken, skin side up. Place on top of rice. Combine milk, soup and water; pour over rice and chicken. Bake at 350° to 375° for 35 to 40 minutes.
Heat oven to 350°. Separate breadsticks into strips. Twist each strip and place on ungreased cookie sheet. Brush with combined margarine and honey. Sprinkle with combined sugar and cinnamon. Bake at 350° for 15 to 18 minutes until browned. Makes 8 cinnamon sticks.
Pour stock into a 10-inch skillet and add dill seeds and bay leaves. Cover and bring to a simmer. Add cauliflower, cover and continue to simmer until cauliflower is tender, about 7 to 8 minutes. Uncover the skillet and place it in the refrigerator. Let cauliflower chill in its stock for about 30 minutes. Drain cauliflower, reserving stock and place it in a serving dish. Strain stock and combine 1/4 cup of it with mustard. Drizzle sauce over cauliflower, sprinkle with minced dill and serve.
Boil potatoes in skins, peel and chunk. Saute onion in butter. Add cheese and soup, chunky potatoes. Mix together.
Cut away as much fat as possible from roast. Sprinkle roast with next 3 ingredients and place in crock-pot. Add water and cook on low for 8 to 10 hours. Thicken gravy with flour or cornstarch. Serves 6.
Beat butter until smooth and creamy. Add powdered sugar gradually. Add the sherry slowly and beat until smooth.
Saute onion in small amount of butter in microwave until tender. Cook bacon until almost done. Let cool and cut into small pieces. Add potatoes, cheese, onion, bacon and mayonnaise in bowl. Stir well. Add salt and pepper to taste. Pour into a buttered 2-quart casserole and bake at 350° until cheese melts (usually 30 to 40 minutes) or microwave.
Mix brown sugar and white sugar with oleo. Add eggs. Mix again. Add flour, soda, salt, vanilla and nuts. Drop by spoon and press down with glass dipped in sugar. Bake at 375° for 10 to 12 minutes.
Mix together the pretzels, melted butter and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Mix the cream cheese, 1 cup sugar and Cool Whip. Spread over crust. Dissolve the jello in the hot water. Put in the frozen raspberries (put in frozen). Stir and dissolve. Let set up until syrupy. Spread over top of Cool Whip mixture.
Dissolve jello in water. Add pineapple and blueberry pie filling. Chill. Top with mixture of cream cheese, sugar and vanilla. Sprinkle with nuts, if desired.
Lightly grease 9 x 9 x 2 pan. Set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt. sauce pan, over medium heat until mixture boils, stirring constantly. Boil and stir, 5 minutes. Add chocolate chips and vanilla. Beat till chips are melted. Stir in walnuts. Immediately spread into greased pan. Refrigerate over night, cut into 1 inch squares. Store in air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.
Mix thoroughly. Keep in airtight container. Use 1 rounded teaspoonful per cup hot water.
Place chicken in large stewing pot; add water. Bring to boil; lower burner. Simmer gently, uncovered, for 3 hours. Add other ingredients just before lowering burner. Allow pot to cool. Chill soup. Remove fat and strain soup. Reserve small amount fat and return to soup as you reheat for serving. Cut chicken into small pieces. Serves 8.
Beat egg whites until stiff. Add sugar; continue beating 2 minutes. Add vanilla, pecans and crushed Ritz crackers. Stir. Press into pie pan. Cook on 325° for 25 minutes. Cool. Top with Cool Whip.
Combine ingredients. Bake at 350° for 1 hour. Best if baked in loaf pans.
Dice squash and onion and cook until done. Pour off excess water. Add to squash and onion, one can of cream of chicken soup. Mix well. Pour into a casserole dish; top with grated Cheddar cheese and crumbled Ritz crackers. Bake at 325° for approximately 15 to 20 minutes (or until bubbly).
Brown ground beef, onion and bacon. Add in all other ingredients. Bake at 350° for 1 hour.
Season chicken breasts with celery, salt and onion flakes. Both kinds of chicken breasts can be found at Sams. Wrap in foil and bake at 325° for 1 hour. Cut chicken into bite-size pieces, reserving the liquid in the foil. Add soups, sour cream, reserved liquid, onion and jalapeno to chicken and mix. Tear tortillas into quarters. Layer tortillas, chicken and cheeses twice, ending with the cheese. Bake at 350° for 30 to 45 minutes or until bubbly. Serves about 6.
Add tomatoes, tomato sauce, 1/2 teaspoon salt, oregano and basil leaves to first 4 ingredients and simmer for 25 to 30 minutes.
Put chocklit chips into the dough. Add 1 cup shugar and 2 scoopes of flour. Stir and put them in the oven for 100 degrees for 3 minutes. Take it out and eat.
In 3-quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese; top with tomato. Combine margarine and stuffing; sprinkle over tomato. Bake at 400° for 40 minutes. Serve over rice.
Dissolve lemon jello in 1 cup boiling water, then add 1 cup beet juice or cold water. Add beets, celery, onion, horseradish and mustard; stir. Pour into individual molds or 8 x 8-inch dish. Delicious with bland meat dishes or cheese strata. Serves 8.
Combine and bring to a boil for one minute the sugar, milk, cocoa and butter. Stir in remaining ingredients. Drop on wax paper by spoonfuls and let dry.
Arrange chicken breasts in a 12 x 8 x 2-inch dish. Top with cheese slices. Combine milk and soup. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes.
Butter a square pan. Sprinkle almonds on bottom of pan to cover. Melt butter in saucepan and add brown sugar. Bring to a boil. Boil 7 minutes continuously. Carefully pour hot sugar mixture over almonds. Break up chocolate bar into small pieces and immediately put on top of hot mixture. Chocolate will melt. Gently spread chocolate over entire surface, being careful not to mix up layers. Cool completely before removing from pan.
Drain pineapple (reserve syrup). Halve pineapple slices. Melt butter in an 8 x 8 x 2-inch pan. Add brown sugar and 1 tablespoon of juice. Arrange pineapple in bottom of pan. Place cherry half in center of each pineapple. Cream together shortening and sugar until light. Add egg and vanilla. Beat until fluffy. Sift together the dry ingredients. Add water to pineapple juice to make 1/2 cup. Put all together and beat. Spread over pineapple. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together well. Pour into a foil lined 9 x 13-inch square dish or pan. Let stand in refrigerator until firm. Peel off foil and cut into squares.
Mix and press cake mix, margarine and 1 egg in bottom of a 9 x 13-inch pan. Mix well the cream cheese, powdered sugar and 2 eggs and pour over bottom layer. Bake at 350° for 30 minutes.
Measure crushed Kellogg's corn flakes cereal into shallow dish or pan. Set aside.
Have butter and eggs at room temperature. Sift together cake flour, salt and soda. Beat butter gently until fluffy; add sugar slowly and mix until creamy and light. Add eggs, one at a time, beating well after each. Add sour cream and flour mixture alternately. Blend in flavorings. Pour into large tube pan sprayed with Pam (this makes a larger cake). Bake at 330° for 1 hour and 10 minutes (or until tester comes out clean). Serves 15 to 20.
Mix together and bake in casserole dish for 1 hour and 15 minutes at 325°.
Soften gelatin in 3 tablespoons cold water. Heat gelatin, soup and salt in deep pan; while warm, add remaining ingredients. Stir well. Put in mold and chill. Great with crackers.
Sift together sugar, flour and cocoa. Add 4 beaten eggs; stir in margarine and vanilla. Pour into unbaked shallow pie shells and bake 30 minutes at 350°. Important: Do not overcook.
Combine all ingredients in saucepan. Heat, but do not boil. Baste chicken frequently over medium fire, turning occasionally, until done (1 1/2 hours).
Mix all ingredients together and simmer in saucepan until thick. Pour in unbaked crust and bake at 350° for 1/2 hour.
Mix cheese and jello	together and set aside. Melt marshmallows and 7-Up and	pour over jello mixture while hot. Blend in pineapple; stir and set until it starts to thicken. Add mayonnaise and fold in whipping cream. Set until firm.
Cream the sugar, butter and eggs together. Gradually add flour. Stir in vanilla. Mix well. Pour into a greased and floured pan. Bake at 325° for 1 1/2 hours.
Grease and flour a 9 x 13-inch pan. Spread the coconut and nuts in bottom of pan. Mix the German chocolate cake mix per directions on the box and pour over the nuts and coconut. Soften the margarine and cream cheese and cream together with the powdered sugar. Spoon over top of cake batter. Swirl with fork. Caution: do not touch bottom or sides of pan or cake will run over. Bake for 50 to 60 minutes in a preheated 350° oven.
Cover bottom of 10-inch unbaked pie shell (should have high sides) with the apricots. Mix the other ingredients (except nutmeg) and pour carefully over the apricots. Sprinkle with nutmeg and bake at 400° for 10 minutes. Reduce oven to 325° and bake for about 30 minutes.
Place bite size pieces of chicken at bottom of 9 x 12-inch dish. Mix soups and milk and heat; pour this over chicken. Melt oleo in 1 1/2 cups chicken broth, then mix stuffing mix with this; spread over chicken and soup. Bake at 250° for 30 minutes.
In a large pot, place onions in water to cover. Cook for 10 minutes. Remove. With one fork, secure onion; pull out 1/2 inch onion center with another fork. Fill with cheese. Place in a greased baking dish. Bake at 400° for 15 minutes, until tender. Serves 6.
Blend ingredients and make into balls about the size of large marbles. Bake at	350° for 15 minutes.	These can be baked ahead and frozen. Makes about 90.
Combine first 7 ingredients. Shape into 12 balls. Brown in skillet. Combine catsup, water and 1/2 teaspoon salt. Pour over meat balls. Simmer over low heat 20 minutes, stirring frequently. Makes 4 servings. Pour over cooked spaghetti or cooked rice.
Preheat oven to 400°. In large bowl, combine flour, meal, sugar, baking powder, baking soda and salt. In medium bowl, beat egg, milk and margarine. Add egg mixture and sour cream to flour. Stir until blended. Pour into baking pan and bake 20 to 25 minutes.
Melt chocolate and peanut butter in top of a double boiler. Remove from heat and stir in milk. Pour into 8 x 8-inch pan lined with wax paper. Chill. Cut into 1-inch pieces. Makes 1 1/2 pounds.
Combine first 8 ingredients. Toss with mayonnaise. Refrigerate before serving. Serves 8.
Preheat oven to 350°. Blend cream cheese and margarine, then add next 6 ingredients and to mix. Separate crescent rolls into 4 rectangles, seal them. Spoon of mixture into center of rectangle, pull 4 corners of dough to the center and seal edges. Brush top with margarine and sprinkle with crouton crumbs. If used without croutons and margarine, it is still very good. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.
Place chicken pieces in 9 x 13-inch pan. Heat preserves, dressing and soup mix until smooth (preserves will melt). Pour over chicken and bake for 1 hour, covered with foil. Remove foil and bake an additional hour.
Spread graham crackers out on large cookie sheet. Bring oleo and brown sugar to a boil. Boil 1 minute, stirring constantly. Add pecans. Spread mixture over graham crackers. Do this quickly. Bake at 350° for 10 minutes. Let crackers cool on wax paper. Break graham crackers into quarters.
Cook lettuce and water in pressure cooker for 5 minutes. Heat onion in melted butter until soft over low heat. Add to lettuce and water. Add remaining ingredients. Simmer 10 to 15 minutes. Put croutons on top. Makes 6 servings.
Put alternate layers of beans and onions in casserole dish. Mix soup, mushrooms and almonds with liquid. Pour over beans. Sprinkle cheese over top. Bake at 375° for 30 minutes.
Beat cream cheese with mixer until light and fluffy. Add Eagle Brand and blend thoroughly. Stir in lemon juice and Cool Whip. Pour into crust. Refrigerate 2 to 3 hours. Top with chilled pie filling before serving.
Drain fruit cocktail and crushed pineapple thoroughly. Mix with bananas and cherries. Blend softened cream cheese and mayonnaise and mix with fruits, taking care that everything is well mixed.
Scald milk (do not boil). Separate 3 of the eggs and use 3 whole eggs. Beat eggs slightly. Slowly add sugar while beating egg mixture. Add a little of the hot milk to egg mixture (add hot milk slowly at first and then add remaining milk). Add cornstarch. Cook in top of double boiler or on slow heat on top of stove. Stir constantly until mixture is slightly thick. Do not boil or custard will curdle. Add vanilla and cool.
Cream the butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt. Mix well. Pour into pie shell and bake at 425° for 15 minutes. Reduce heat to 350° and bake for 35 to 40 minutes longer or until knife inserted in center comes out clean. Cool. Store in refrigerator. Makes 6 to 8 servings.
Divide salad greens among four salad plates and top with tomatoes and chicken. Spoon dressing over top. Sprinkle with bacon and garnish with toast.
Break up the cauliflower into small pieces and put on to boil in water. While it is boiling, chop the green onions finely and saute very slowly in butter over low heat. When the cauliflower is barely tender, remove from heat and add the milk to it. Combine the flour with the onions and mix well; cook for about 3 minutes, stirring all the while, and then turn the heat off for a moment. Slowly pour the cauliflower mixture into the flour mixture, stirring continuously, until it is well mixed. Now add the salt and black pepper; turn the heat back on and let it come to a simmer (do not boil) and cook 10 to 15 minutes. Remove from the heat and stir in the chopped parsley. Serve over croutons, if desired. Serves 6 people.
Peel and chop or cut up carrots, cut up celery and chop up onions. Cover these with water and cook for about 1 hour to 1 1/2 hours. Cut up potatoes, cook until tender on medium heat. When almost done, add margarine and cook until melted. Mix cornstarch and skim milk and thicken to suit. Add salt and pepper to taste. When done, you can sprinkle parsley flakes on top.
Mix margarine, sugar and coconut flavoring. Add egg and beat with a spoon. Then add Bisquick mix and instant potatoes. Cover bowl with a clean towel and chill 1 hour. Then I shape my dough into 2 rolls. Each roll I cut into 4 long strips and cut off pieces the size of the end of your thumb. Place on ungreased baking sheet and lightly press each down. Bake at 300° for 7 to 10 minutes. Take out and remove with spatula from baking sheet and put on a clean towel to cool.
Cook macaroni according to package directions. Drain well. Pour into greased casserole dish. Add butter and cheese; mix well. Mix eggs, milk, tomatoes, salt and pepper in another bowl. Combine with pasta and cheese. Sprinkle top with paprika. Bake 45 minutes in a 350° oven. Let sit 5 to 10 minutes, then serve.
Preheat oven to 350°. Butter and flour spring-form baking pan; set aside. Sift together flour, baking powder and salt; set aside. With electric mixer on medium, cream butter and sugar until light and fluffy, about 3 minutes. Reduce speed to low and add egg and vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Fold in berries.