HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine. Mix flour, sugar, pecans, and margarine. Press or pat in a 9 x 13-inch pan. Bake at 350°; let cool. Mix cream cheese, powdered sugar, and vanilla. When mixture is smooth, add half of the Cool Whip. Spread over the crust. Mix chocolate pudding with half of the milk. Set aside. Mix vanilla pudding with the remainder of the milk. Spread chocolate pudding over cream cheese filling. Spread vanilla pudding over the chocolate. Spread remaining Cool Whip on top.
Heat oven to 375°. Grease and flour jelly roll pan. Mix sugar, sour cream, margarine and eggs in a large bowl on low speed for 1 minute. Beat bananas and vanilla into mixture. Add flour, salt and soda. Beat for 1 minute. Stir in nuts. Spread dough in pan. Bake at 375° for 20 to 25 minutes. Cool. Frost with Browned Butter Frosting. Cut into squares.
Trim fat from beef. Sprinkle pepper and cardamon seed over beef; press in with heel of hand. Place beef in close-fitting dish. Mix tomato paste with soy sauce; add garlic powder, paprika and vinegar. Pour over beef; marinate overnight. Remove beef, reserving marinade. Wrap tightly in foil. Place in pan; let stand at room temperature for one hour. Bake in 300° oven for about 1 hour and 30 minutes. Remove beef from oven. Combine 1 cup water, 1 cup pan juices and small amount reserved marinade; pour into saucepan. Mix cornstarch with 1/4 cup water; stir into pan juices mixture. Cook, stirring constantly, until thickened. Slice thin; serve with gravy. Serves 10.
Mix eggs and cream cheese. Melt butter in a large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-Style Scrambled Eggs. Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. Makes 6 to 8 servings.
Sift dry ingredients. Drain spinach and squeeze out excess water. Add other ingredients. Spread in greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°. Cut in small squares. Serve hot.
Cook meat in 3/4 of a large pot of water with salt, pepper and celery for about an hour. Add barley, turnip and carrots. Cook for another hour. Add beans, cabbage, potatoes, tomatoes and pot herb. Continue cooking for another hour. Add peas and lima beans after 1/2 hour. Add corn and macaroni and cook until soft.
Fry chicken until partially done. Add sausage, crab meat, onions, garlic, green peppers and parsley. Fry for 2 minutes. Add flour and brown. Add water, tomatoes and sugar; boil for 15 minutes. Add shrimp and cook 10 minutes. Add oysters and cook for 5 minutes. Remove from heat. Add file and keep top off pot until served. Serve over rice.
Peel and slice eggplant (oval or round shape). Season with Tony's, MSG and garlic powder. Mix flour and milk together to make batter. Dip eggplant into batter and deep-fry until golden brown.
Saute onions in butter, add other ingredients. Cook until tender. Pour in casserole dish. Combine with 1/2 cup grated Swiss cheese, 1/4 cup dry bread crumbs mixed with 2 teaspoons butter. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes.
Marinate washed and patted dry mushrooms in balsamic vinegar for about an hour. While cooking pasta, grill mushrooms. Drain pasta and mix with olive oil, cheese, pepper, and chopped mushrooms.
Put beef in baking dish. Sprinkle dry onion mix over top. Top with golden mushroom soup. Cover with lid and bake at 250° for 4 hours.
Using a large covered baking dish, salt and pepper as you layer. Place hash browns in bottom. Next, layer cheese and onions. Last, potato chips and also on top. Bake at 350° for 40 to 45 minutes.
Mix flour with	sugars. Add eggs, milk and vanilla. Mix well. Add	margarine. Pour into	unbaked pie shell and bake in a 325° oven for 30 to 35 minutes.	Top with ice cream or whipped cream.
Combine salsa, mustard and lime juice. In large bowl, add chicken, turning to coat. Cover and marinate at least 30 minutes in refrigerator. Melt margarine in large skillet. Remove chicken from marinade. Reserve marinade. Add chicken to skillet. Cook until brown on both sides. Cover. Let simmer 15 minutes or until no longer pink. Add reserved marinade and cook until chicken is tender and glazed. Contains 194 calories and 8 g fat. Makes 6 servings.
Melt chocolate bits and wax in double boiler. Dip eggs into chocolate mixture with a fork and put on wax paper. Put nut on top.
Beat whites with salt and vanilla until soft peaks form. Gradually beat in sugar. Beat yolks until thick and lemon-colored. Fold yolks into whites; carefully fold in flour and nuts. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in moderate oven (375°) for 12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Loosen sides of cake; turn out onto towel sprinkled with sifted confectioners sugar. Peel off paper. Cool to lukewarm. Starting at narrow end, roll cake and towel together. Cool on rack. Unroll; spread with whipped cream. Reroll cake; chill.
Cream shortening and sugar well. Add eggs, one at a time. Beat well after each addition. Add lemon juice and almond extract; beat well. Add sifted dry ingredients. Bake in waxed paper lined 5 x 10-inch loaf pan at 325° for 70 minutes.
Melt chocolate chips and add peanut butter. Stir in peanuts. Drop by spoonful into paper candy cups and chill. Store in refrigerator. Makes 6 dozen.
Heat oil. Add crab and vegetables. Stir over medium high heat for 2 minutes. Add seasoning. Cook 1 minute. Garnish with chow mein noodles. Serves 4.
Salt and pepper chops and lightly brown on both sides. Place in baking dish and pour over the mixture of sherry and sour cream. Cover and bake in 350° oven for an hour. Yields 4 to 6 servings, depending on number of chops used.
Sift together flour, sugar, cinnamon, salt, soda and baking powder. In large mixing bowl add beaten eggs, sweetener, pumpkin, pineapple and juice. Mix well; then add half the dry ingredients, mix again and gradually add the rest of dry ingredients, mix well. Then fold in Grape-Nuts cereal. Spray well a Bundt pan or 2 small loaf pans. Bake at 350° for 1 hour or until done when tester comes out clean when inserted in center.
Cook's note: Casserole freezes well. Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Mix buttermilk, oil and eggs together. Add remaining ingredients and bake at 350° approximately 45 to 50 minutes or until golden brown.
In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic and salt. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Yields 6 to 8 servings (2 quarts).
Combine flour and salt in medium bowl. Place shortening on top and using pastry blender, cut shortening into flour until particles are about size of small peas or coarse meal. Sprinkle cold water, 1 tablespoon at a time, over flour-shortening mixture, tossing lightly with fork to distribute liquid evenly. Form pastry into ball using hands. Roll out immediately or chill 30 minutes to 2 days. Makes crust for 1 single-crust pie.
Put crab meat in boiling salted water along with ginger piece and cloves. Cook about 15 minutes, until meat is tender enough to flake with a fork. Drain, flake and set aside.
Prepare and measure all ingredients (except Wesson oil) into a large bowl. Using fingers, mix well.
Peel the melon and cut into slivers, removing seeds and fibers. Arrange the slivers, radiating out from the center of a serving plate. Sprinkle with pepper.
Mix first 4 ingredients and set aside. Mix last 3 in a separate bowl, then stir in dry ingredients. Top with cinnamon-sugar. Bake in muffin pan at 425° for 15 to 18 minutes. Serve warm.
Pour melted butter over noodles, seeds and almonds and bake on cookie sheet at 350° for 10 minutes. Watch carefully so that it does not burn.
Drain and set aside the first 3 ingredients. Dice and add onion and celery. Mix together and bring to a boil the remaining ingredients. Cool and pour over mixed vegies and refrigerate. Make at least 1 or 2 days ahead so it will marinate. (Diamonds have "Kountry Kist" "Kitchen Cut" green beans cut on an angle that would look pretty, but any cut green beans will be fine.)
Drain oysters and soak in eggs. Mix corn meal, sugar, salt, pepper and flour. Dip oysters in corn meal mixture and fry in deep fat until golden brown. Drain on paper towels.
Combine and mix first 5 ingredients. Spread half of mixture in a greased 9 x 9 x 2-inch pan. Cover with chilies and cheese. Spread remaining batter over top. Bake at 400° for 30 minutes.
Dissolve jello in water. Mix all other ingredients except sour cream. Pour 1/2 mixture into dish. Chill firm. Then spread sour cream onto layer. Then pour remaining mix onto it. Chill overnight.
Saute onions and garlic in olive oil. Add scallops and shrimp; cook until shrimp are pink. Mix all cream ingredients together in separate bowl. Cook fettucine al dente. Place fettucine in a 9 x 12-inch Pyrex baking dish and spray with Pam. Add fish to mixture with pasta. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes.
Melt butter in large skillet. Add sugar, eggs and dates. Cook 6 minutes, stirring constantly. Remove from heat; add vanilla, nuts and cereal. Mix well and form into balls. Roll in confectioners sugar.
Cream shortening and sugar. Add egg and applesauce. Stir well. Add flour and spices. Bake at 350° for 45 to 50 minutes.
Grease a 9 x 12-inch pan and put in bread crumbs and set aside. In mixing bowl, mix all other ingredients and pour over bread crumbs and mix. Bake at 375° for 1 hour.
Mix and chill for easier handling. Make into small balls. Bake on cookie sheet in a 400° oven until brown. It makes about 100 balls.
Mix sweet potatoes, salad dressing, 1/4 c sugar, ginger and orange peel. Spoon into 1 1/2 quart casserole. Mix remaining 1/4 c sugar, pecans, butter and sprinkle over potato mixture. Bake in 350 degree oven for 30 minutes or until thoroughly heated.
Drain all red beet juice. Measure juice and add same amount of vinegar; add sugar. Bring to a boil.
Cook carrots until crisp-tender. Drain. Add remaining ingredients; stir carefully so as not to break carrots. Refrigerate overnight.
Combine stuffing mix, 1/2 cup apple juice, butter/margarine and chopped apple in a large bowl. Saute pork chops in 10-inch nonstick skillet over medium heat until brown on both sides. Sprinkle with salt and pepper, if desired. Mound 1/4 of the stuffing mixture on top of each pork chop. Sprinkle with paprika. Add 1/4 cup apple juice to skillet. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until pork is done and stuffing is heated through.
Mix first 3 ingredients together in large saucepan. Stir in berries. Stir over medium heat until thick. Combine next 3 ingredients in another bowl and cut in margarine until crumbly. Combine milk and egg and add to flour mixture. Stir until moistened.	Pour berry mixture in an 8 x 8 x 2-inch baking dish. Drop topping mixture into mounds on top and sprinkle with additional sugar. Bake for 20 to 25 minutes at 400°.	Makes 6 servings.
Melt butter and peanut butter together; mix in sugar. Roll into balls. Mix melted chips and wax in double boiler; dip balls into chocolate. Let dry. Repeat dip. Refrigerate.
Beat cream cheese with electric beater until well creamed. Add sugar, eggs and vanilla and beat until fluffy, about 3 to 5 minutes.
Seed, peel and mash avocados. Peel tomatoes and chop fine. Finely chop onion. Place all ingredients (except Tabasco) in a blender or food processor and blend until smooth. Add Tabasco to taste. Serve with tortilla chips and sour cream or salsa.
Cook bacon until crisp. Add onion. Cook until tender. Add potatoes, water, seasonings and fish. Cover; cook slowly for 15 to 20 minutes until potatoes are tender. Blend in milk and butter. Cook until heated. Garnish with parsley sprigs.
Brown together the hamburger and onion. In a baking dish, layer in this order: tortillas, hamburger mixture which has been mixed with the sauce, soup, chilies and beans and then the grated cheese. Bake at 350° for 25 to 30 minutes or until cheese is melted.
Mix all ingredients well. Best baked in an iron skillet. Bake at 350° for 45 minutes or until a toothpick comes out clean.
Mix the first 3 ingredients together and bring to a rolling boil for 5 minutes. Remove from heat. Pour over the cherry Jell-O and stir real good to mix. Take the Coke, pineapple and nuts; mix with Jell-O. Refrigerate until jelled. Best to make the day before. Great with dressing.
Mix, let set 1/2 hour. Using either electric skillet or deep fryer, fry until golden brown.
Flour meat; salt and pepper meat. Lay in layers in microwavable bowl. Mix tomatoes and onions together; pour over steak. Cook in microwave, turning every 15 minutes. Will take about 1 hour to cook. If cooked in oven, don't flour steak. Cook at 400° for 1 to 1 1/2 hours.
Bring to a boil and pour over cabbage and onion. Set aside for 1 hour.
Mix cake and pudding mixes, Dr. Pepper, oil, eggs, and pecans well. Pour in bundt pan. Bake for 50 minutes or golden brown in a 350° oven.
Beat eggs until frothy. Add oil, water and then pumpkin. Sift dry ingredients together and add to above. Pour into greased loaf pan and bake in oven at 350° for 50 to 60 minutes. Makes 2 large loaves or 3 small loaves. Keeps well in fridge or freezer.
Mix together all dry ingredients. Place half shrimp in a 9 x 13-inch glass pan. Sprinkle half dry mixture over shrimp and pour 2 tablespoons Worcestershire sauce. Repeat with second half. Cut butter into chunks, place on shrimp. Cover with foil. Bake 30 to 40 minutes at 350°, stirring every 15 minutes.
Grill, bake or broil chicken until done. In a large skillet, heat the other ingredients until boiling. Add chicken and simmer slowly for 15 to 20 minutes. (Sauce may be used for other meats as well.)
Step 1: Wash cucumbers. Slice cucumbers in gallon jar. Pour 1 1/2 cups of salt over cucumbers in jar. Add water to cover cucumbers in jar and let stand for 9 days.
Cream onion soup mix and butter. Put on small pieces of French bread or other kinds. Toast.
Orange Pastry Cream: Boil the orange juice with the skin of one orange. Mix the egg to the sugar. Add the flour. Mix the orange juice to the mixture.
Combine all ingredients and bring to boiling. Reduce heat and simmer until noodles are tender.
Cook and drain broccoli. Mix soup, mayonnaise, onion, eggs, salt and pepper. Add broccoli. Place in bottom of baking dish. Cover with grated cheese. Melt butter and mix in stuffing mix. Place on top of cheese. Bake at 350° for 30 to 40 minutes.
In a small bowl, combine mayonnaise, cream and half of the basil; mix well. Refrigerate.
Mix sugar and cocoa in large skillet. Add enough water to mix. Add milk. Cook until thickened, stirring constantly. Great over hot biscuits.
Mix well all ingredients, electric mixer does best job. Pour into unbaked pie shell. Bake in 350° oven until firm or toothpick comes out clean.
Mix and sprinkle on top. Bake at 350° for 45 minutes.
In a heavy-bottomed 2-quart pan, combine first 6 ingredients. Set over medium-low heat and stir frequently with a wire whisk. Boil for 3 minutes. Remove from heat and let cool. Add remaining ingredients. Store in refrigerator.
Mix nacho soup and Cheddar cheese soup together; melt in saucepan. Serve over chips and top with jalapeno peppers.
Cream butter, gradually adding sugar, beating on medium speed of electric mixer until light and fluffy. Add eggs and beat well. Add water and vanilla; mix well. Combine flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture; mix well. Stir in oats and pecans.
Grease a 1 1/2-quart casserole dish with butter. Mix all ingredients together and place in dish. Bake at 350° for 40 minutes. May be made night before and refrigerated. Serves 4 to 6.
Place onion and 2 tablespoons butter in a small pan. Cook until tender. Stir in flour, salt, mustard and pepper. Cook for 1 minute. Slowly stir in milk and cook, stirring until smooth. Add 3/4 of the cheese. Pour macaroni in a dish. Pour cheese sauce over macaroni. Top with remaining cheese. In a pan over low heat, melt 1 tablespoon margarine. Stir this into the bread crumbs and sprinkle this over the cheese. Bake, uncovered, for 20 minutes in a 400° oven.
Put roast in large roaster and put salt, pepper and garlic powder on top to your taste. Broil until the top sizzles. Put lid on roaster and cook in 350° oven for 2 to 3 hours, depending on size of roast, along with the soup, soup mix and water. After cooking, add the remaining ingredients, stir. Add more water, if needed, to just cover the top of the vegetables. Bake another 1 1/2 to 3 hours, depending on amount.
Preheat oven to 375°. Grease baking sheet. In a large bowl, combine flour, 1/3 cup Parmesan, sugar, baking powder, soda, salt and chopped onion. Cut in margarine/butter until crumbly. Stir in sour cream and milk until just moistened. Turn onto lightly floured surface and knead until smooth (1 minute). Divide dough into 2 portions. Shape into round loaves. Place on greased sheet. Brush tops of loaves with egg white. Sprinkle with 2 tablespoons Parmesan cheese. Cut an "X" about 1/2-inch through top of each loaf. Bake at 375° for 40 to 45 minutes. Cool on racks. Makes 2 loaves.
Beat first 9 ingredients until smooth. Place in buttered rectangle Pyrex dish. Top with the next four ingredients for topping. Sprinkle topping on top of pumpkin mixture. Bake at 350° for 20 to 30 minutes.
Cook sugar, corn syrup and water to hard crack stage at 300°. Remove from heat	and stir in rest of ingredients, except confectioners sugar. Sprinkle confectioners sugar on cookie sheet. Quickly pour mixture onto confectioners sugar. Let	cool completely. Sprinkle more confectioners sugar on top. Break into bite size pieces.
Combine all ingredients and simmer 3 hours. Mash with potato masher; continue cooking until thick as desired. Serve in chafing dish with small rolls. Triple amount for cocktail party.
Cut or tear biscuits into 3 pieces each. Fry 10 pieces at a time in a preheated Fry Baby or Fry Daddy. Drain fried biscuits on paper towel. Shake in a bag with about 1 cup of powdered sugar. Eat while warm. Remaining powdered sugar may be saved in a Ziploc bag and reused.
Heat soup. Dissolve gelatine in 1/2 cup water and add to soup. Stir in rest of ingredients. Mix thoroughly and pour into mold. Refrigerate until firm. Serve with crackers, rye krisp or melba toast.
Combine all ingredients. Pour into crust-lined pie plate or quiche pan. Bake 30 to 40 minutes at 375° or until knife comes out clean.
Dissolve unflavored gelatin in boiling water and add can of frozen orange juice (undiluted). Let jell. Whip with vanilla ice cream and coconut. Put back into refrigerator.
Combine molasses, sugar, shortening and vinegar in saucepan; bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Sift remaining ingredients together. Add to molasses mixture. Return to heat; cook until thick, stirring constantly. Drop 1/2 teaspoonfuls onto a greased baking sheet about 3 inches apart. Bake at 375° for 3 to 5 minutes or until slightly browned. Cool slightly before removing from sheet with a greased spatula. Roll slightly for a curly edge. Yields 6 dozen.
Cream butter and sugar; add eggs one at a time. Beat together and slowly add flour and vanilla. Beat well. Use a tube pan, greased and floured. Bake 1 1/2 hours at 325°.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Stir in chicken, vegetables and eggs. Spoon chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish. Cut pastry into 3/4-inch wide strips. Arrange strips across top of casserole. Brush pastry with egg. Bake pie at 400° for 35 to 40 minutes or until golden brown. Serves 6 to 8.
Brown onion, pepper, celery and Vegeburger in margarine. Layer in casserole dish with remaining ingredients. Bake in a 375° oven for 1 hour, until noodles are done.
wash and cook rice, rinse. Brown beef and mix Taco seasoning, mix rice, salsa, ground beef in pan sprinkle on cheese. While cheese is browned (melted) remove from oven and garnish with chopped green onions, top & all, and fresh tomatoes.
Cook noodles. Put 1 can mushroom soup on bottom of baking pan. Put noodles on top of soup. Crumble chicken on top of noodles. Add olives and mushrooms. Add remaining 2 cans mushroom soup. Top with cheese. Bake for about 30 minutes at 350°. Remove from oven and sprinkle onion rings on top. Return to oven for about 2 minutes to brown onion rings.
Prick each cake layer with fork. Dissolve jello in boiling water. Add cold water. Pour carefully over cake layers. Chill 3 to 4 hours. Remove from pans. Frost top of first layer and stack. Frost sides and top with Cool Whip.
Mix flour, sugar and cocoa together. Add beaten egg yolks, milk, vanilla and margarine. Cook until thickened in double boiler. Pour in a baked pie shell and top with meringue.
Boil eggs. Peel. Place in 5 quart jars. Mix remaining ingredients. Heat. Pour over eggs and cap. When cool, store in refrigerator. Store at least 5 days. The longer they set the better they are.
Preheat oven to 350°. Grease 13 x 9-inch pan on bottom and sides. Stir brownie mix, pie filling and egg in large bowl until well mixed. Spread in pan and bake 40 minutes. When totally cool, frost with icing which has had the almond added to it.
Mix all ingredients together and spread the batter in a 9 x 11-inch pan. Bake for 45 to 50 minutes at 350°. Sometimes it takes a little longer if the apples are juicy.
Cook spinach and drain well. Scald milk and blend with eggs. Add salt, Tabasco sauce and butter, stirring until butter melts. Add spinach and mix well. Turn into a well greased 2 1/2-quart ring mold. Bake 35 minutes at 350°. Unmold and fill with Mushrooms A'La Lyonnaise.
Use a glass trifle bowl or any straight sided bowl. Crumble cake into bottom of bowl. Layer with 1/2 the mousse, 1/2 the Cool Whip and 1/2 crushed candy. Add the remaining mousse, Cool Whip and finish with candy. Chill.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2-quart oblong baking dish, firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off fat; reserve 1 to 2 tablespoons drippings. In a 1-quart saucepan, combine remaining mushroom soup, water and reserved drippings. Over low heat, heat through, stirring occasionally. Serves 8. Serving Suggestions: Pictured with carrots, sliced new potatoes and parsley.
Melt butter in pan; add brown sugar, flour and salt and stir well. Gradually add milk, stirring constantly. When mixture gets warm, add small amount to eggs and stir into mixture. Add vanilla. Cook until thick.
Cook bacon until crisp. Drain on paper towel. Discard all but 1 teaspoon fat from skillet. Add butter, oil and onion. Cook 6 to 8 minutes or until onion is translucent. Add broth, salt and pepper. Bring to boil. Boil 1 minute. Add cabbage. Stir over medium-high heat 3 to 5 minutes or until crisp-tender. Stir in bacon, then fold in noodles. Cook just until noodles are hot.
Prepare Minute rice in sufficient quantity to allow 1 cup per serving. Brown sausage and hamburger in a 12-inch Dutch oven and drain grease. Add onion and saute until clear. In a separate pot combine beans and tomato sauce. Add meat mixture and cook until hot over low flame. Serve meat and bean mixture over bed of rice.
Combine all dry ingredients in a large mixing bowl. Add remaining ingredients, except water, and beat well at medium speed for two minutes. Stir in boiling water. Batter is thin.
Divide cake mix in half. Take 1/2 cake mix and add 1 egg and 1 stick margarine, mix together and pat in sheet cake pan. Next mix pumpkin pie filling like instructions on can and spread on the first layer. Mix remaining ingredients together and drop by spoonfuls on second layer. Bake at 350 degrees 45 to 55 minutes, or until golden brown. Serve with cool whip.