HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, mustard, poppy seed and onion and spread on the surface of buns. Tuck a slice of ham and cheese in each bun. Arrange on a baking sheet and bake in 350° oven for 20 minutes until hot.
Cream margarine, vanilla and peanut butter together, adding powdered sugar until desired consistency is reached. Roll into 1-inch balls and place on wax paper lined cookie sheet. Melt chocolate chips and Crisco in top of double boiler; keep mixture in boiler over low heat and dip balls in chocolate. Place on wax paper to cool.
Mix first 8 ingredients together and place in a shallow baking dish. Top with grated cheese. Bake at 350° for 30 minutes.
In a 2 quart saucepan combine molasses, corn syrup and vinegar. Cook, stirring occasionally till a little mixture dropped into cold water forms a soft ball. Remove from heat, add 1 1/2 tablespoons margarine. Stir only long enough to mix. Pour over popcorn. Toss until coated. Quickly shape into 2 1/2-inch balls. Makes 10.
Blend cream cheese, mayonnaise and salad dressing mix until smooth. Slice a thin slice off tops of tomatoes and carefully remove insides; invert on paper towel to drain. Fill with cream cheese mixture.
Cut asparagus spears in pieces about 3/4 inch long and place in bottom of a casserole dish. Sprinkle with cheese and hard-boiled eggs. Cover with white sauce. Add another layer of asparagus, cheese, egg and pimento; cover with white sauce. Top with buttered bread crumbs or crumbled Ritz crackers. Bake in a moderate oven and cook until crumbs are crisp and brown, approximately 30 minutes.
Mash bananas (hands work best). Add all other ingredients. Either grease and flour pans or spray with cooking spray. Bake in tube pan at 350° until done (45 minutes to 1 hour).
Brown sausage; drain and set aside. Combine soup, milk, onion, salt and pepper. In a greased 2-quart casserole dish, layer half of the potatoes, half of the soup mixture and half of the sausage. Repeat ending with sausage. Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese and return to oven, uncovered, for 2 minutes.
Make a bed of lettuce in the bowl. Place a layer of English peas on the lettuce, then a layer of chopped onion. Add sugar to mayonnaise and spread over onions. Top with package of shredded Cheddar cheese.
Sift flour 5 times, then add sugar and salt. Beat egg whites with cream of tartar until about half stiff, then add baking powder. Beat until it stands in peaks. Now pour boiling water over flour and sugar and stir until well mixed. Add vanilla. Fold in egg whites until well blended. Bake in ungreased 9 x 13-inch pan in slow oven at 320°.
Combine cucumber, onion, vinegar, sugar, salt and pepper. Toss well. Add yogurt and fresh mint. Stir well to combine. Refrigerate.
Wash, peel, pit and grind or finely chop peaches, pears and cherries. Prepare jam according to directions on package of MCP Pectin for Peach Pear Jam.
In medium skillet, melt butter and add sugar, cocoa and milk. Bring to boil over medium heat. Stir in peanut butter until smooth. Return to boil. Remove from heat, add oatmeal uncooked. Stir until mixed well. Spoon onto wax paper and let cool.
Squeeze and dry spinach thoroughly. Melt butter and chop onion fine. Mix egg yolks with spinach and add all ingredients, except egg whites. Beat egg whites until stiff; fold into spinach.
Put meat for one serving on a large foil square. Add remaining ingredients. Seal foil with a double foil. Cook on hot coals for 45 to 60 minutes, turning occasionally.
Cream shortening and sugar until light and fluffy. Add eggs one at a time. Add dry ingredients alternately with milk. Add extracts. Bake in greased and floured tube pan at 325° (do not preheat oven) for 1 1/2 hours +.
Remove cream cheese from fridge. Put evaporated milk in freezer. Add 1 cup hot water to Jell-O. Place in fridge until syrupy. Whip. Add sugar and vanilla to cheese and beat. Whip evaporated milk until it peaks. Mix with cheese mixture. Add crushed pineapple, if desired. Press 1/2 of cracker mixture into a 9 x 13-inch Pyrex dish and let stand while preparing other ingredients. Sprinkle balance of crackers over top.
In large bowl mix together	meal, flour, buttermilk, eggs, onion, sugar, garlic and paprika.	Bring 4 cups oil to a boil in large pot. Drop	by teaspoonfuls in hot oil until brown. Yield: 50 hush puppies.
Cook ground beef until browned, stirring to crumble. Drain. Spoon beef into an 8-inch baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Yield: 6 servings.
Cut up cheese. Add milk; put on medium heat until cheese is melted. Add egg and cornstarch; cook until thick. Cool. Makes a good sandwich on rye with slice of shave ham.
Melt butter in 9 x 9 x 2-inch pan. Sprinkle crumbs over butter. Add coconut, chocolate chips and nuts in layers. Pour milk over nuts. Do not stir. Bake in preheated oven at 325° for 30 minutes. Cool; cut into bars.
Mix all ingredients. Pour into a 2 1/2-quart greased, covered oven dish. Bake in a 350° oven for 1 1/2 hours or until rice is tender and liquid absorbed. Serves 4.
In an 8 x 8-inch pan, mix the first 5 ingredients. In bowl combine the next 4 ingredients. Sprinkle on top of rhubarb. Bake at 375° for 35 minutes.
Cook linguine as directed. Cook bacon until crisp. Drain, reserving 2 tablespoons fat. Saute onion and broccoli in fat. Crumble bacon. Combine all ingredients. Mix lightly. Serve with additional cheese. Can be served warm or cold. Makes 2 servings.
Rinse the dry green split peas. Pick out any stems or stones. Put peas, ham hock, onion, pepper and water in a pot. Cover and simmer 1 1/2 hours until ham hock is tender. Remove ham hock and cut meat from bone. Cut meat into small pieces. Return meat into soup. Heat to serving temperature.
Place all ingredients (minus pie shell) in blender. Cover; blend at high speed at least 1 minute. Pour mixture into crust. Bake at 350° for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Serves 6.
Combine all ingredients. Simmer over low heat for 1 1/2 hours.
Bake cake mix as per recipe on box. While still hot, poke small holes with toothpick. Heat Jell-O up and pour over cake slowly to drain in cake. Chill completely in refrigerator until cold. Frost with whipped cream. Chill and serve.
Cook the rice, then meat and seasoning, then put gravy. Put the rice and gravy in the to 72 minits and it is radey.
Mix all together. Bake 1 hour to 1 1/2 hours at 350° in tube pan (Bundt pan is nice to cook this in).
Heat oven to 350°. Grease baking pan (9 x 13-inch). Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread into pan. Bake 30 minutes or until brownies pull away from pan. Do not overbake. Cool. Cut into bars. If desired, before cutting, spread with chocolate frosting.
Mix basil, garlic and oil. Add tofu; blend. Mix in pine nuts. Pour into crust and top with artichoke hearts and bread crumbs. Drizzle oil on top. Bake at 375° for 25 minutes.
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil if the top browns too quickly. Cool on a wire rack. Chill before cutting. Store in the refrigerator. Yield: 6 to 8 servings.
Grease a 9 x 13-inch pan generously. Spread the bread cubes over bottom of pan. Sprinkle cheese cubes over bread. In bowl beat eggs. Add milk and seasonings. Mix well. Pour over cheese-bread in pan carefully. Cover with plastic or foil and place in fridge overnight. Next morning sprinkle bacon bits over mixture and bake 1 hour at 325°.
Preheat oven to 325°. In blender, grind cookies up fine. Add melted butter and mix. Press into 8 x 8-inch pan. Bake 10 minutes. Cool to room temperature. Melt chocolate in microwave, stirring every 30 seconds. Pour half into pan over crust. Smooth and spread over entire crust. Keep remaining chocolate warm. Blend peanut butter and butter together. Slowly beat in confectioners sugar; add vanilla. Beat. Spread over chocolate layer. Pour remaining chocolate over peanut butter layer. Chill for 1 hour. Cut into bars and serve. Very rich!
Mix ingredients well. Slowly add 9 to 10 cups flour until sticky dough forms. Turn out onto greased bowl and turn to cover top with grease. Let rise until doubled. Punch down and form rolls. Place in greased pan and let rise until double. Bake at 400° until brown. Brush margarine over tops of hot rolls.
Wash tomatoes and dip into boiling water long enough to loosen skins, then remove skins and core. Cut up and place in colander to drain. Save drained juice and put in 8 quart kettle and boil about 30 minutes. Add other ingredients and cook moderately fast, stirring often until sauce thickens to desired consistency (about 2 1/2 hours). Store in pint or 1/2 pint jars. This sauce may also be served as a cocktail sauce on shrimp or oysters.
Combine all filling ingredients in mixing bowl. Mix well. On each tortilla, spread about 1/2 cup mixture. Roll up tightly (jelly roll fashion). Wrap in Saran Wrap. Refrigerate at least 2 hours. Cut each tortilla into 12 slices. Makes 48.
Mix well together and put into a greased loaf pan; bake at 300° until brown.
Thaw spinach. Mix with ingredients; pour into baking dish and bake at 350° for 35 minutes.
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts, if desired. Mix well. Add the flour, 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to 1/2 cup additional flour, if necessary, to prevent sticking.
Cream the butter and sugars thoroughly. Add the eggs and vanilla; blend. Add the dry ingredients to the creamed mixture. Form into small balls. Bake at 350° for 10 minutes or until lightly browned.
Preheat oven to 350°. Open cans of green chilies and rinse in colander with water; set aside. Take egg whites and evaporated milk; whisk until just frothy. Spray ungreased 8 x 9-inch pan with Pam or other low saturated fat oil. Put a layer of chilies, then sprinkle mixture of 2 cheeses (I use quite a bit). Then pour 1/3 of milk and egg white mixture. This mixture does not need to cover the layer. Repeat this layering (chilies, cheese and milk mixture) until you are at the top. Pour tomato sauce on top to cover. Bake until bubbly throughout, anywhere from 20 to 30 minutes. Take out. Serve with salad and bread.
In large bowl, drain and pulverize salmon. Add all ingredients; mixing thoroughly. Mixture should be moist and not too chunky. Pour top olive oil into heavy iron skillet and heat over medium heat. Shape croquettes to desired size, dust with flour on both sides and cook, turning them once until golden brown on both sides, about 4 to 5 minutes. Serve hot.
Place chicken in 2-quart glass casserole dish with salt and pepper. Cover with water and microwave, covered, on High for 40 minutes. Saute onion, peppers, mushrooms and garlic until onion is translucent. Drain chicken, reserving liquid.
Combine oil, vinegar and seasonings; mix thoroughly. Cut up lettuce, tomatoes, cucumbers, onions and pour dressing over all. Garnish with black olives and Feta cheese.
Cover bottom of pot with oil and brown 3 to 4 minced garlic cloves. Add tomato sauce and the remaining spices according to taste. Brown the meat and drain fat. Add the meat and let simmer 1 hour. Serves 3 to 4. Cook until desired thickness, the longer you cook it, the thicker it gets.
Mix Jell-O with 2 cups hot water until dissolved. Add 1/2 cup cold water. Add blueberry pie filling and crushed pineapple. Place in refrigerator until firm. Mix Cool Whip and cream cheese together. Spread on top of congealed salad.
Saute chopped onions and peppers until tender in shortening. Add ground meat and brown. Add tomatoes, rice and seasoning. Put in covered dish and bake at 375° for about 45 minutes. Serve.
Thaw hash browns. Put soup, cheese, onion and sour cream in large mixing bowl; stir together. Add potatoes and salt and pepper to taste and mix again. Pour into 10 x 13-inch pan.
Put all of the ingredients in a roasting pan. Bake at a low heat (200° to 300°) for several hours, until done.
Mix margarine and brown sugar in cast iron deep fry pan on the stove. Spread evenly in bottom of pan. Remove from stove and place pineapple rings on top of mixture, placing a cherry in the center of each pineapple ring. In a large bowl, place cake mix, eggs and pineapple juice. Mix well, mixture will thick, heavy and fluffy. Spread on top of pineapple in cast iron pan. Bake at 350 degrees for 25 to 30 minutes or until cake is golden brown and a toothpick stuck in the center comes out clean. Cool cake in pan for 5 minutes then turn over onto cake plate. Best served warm.
Prepare cake as directed, baking in 9 x 13-inch pan. Remove from oven. Poke holes at once down through the cake to the pan with round handle of wooden spoon. Holes should be about 1-inch apart.
Cut chicken in fine strips, crumble bacon and combine with the onion, butter, lemon juice and seasonings. Saute until thoroughly heated in the butter, and shortly before serving add the sherry and sour cream. Do not allow to cook after adding the last two ingredients. Just heat through.
Grate large chunk of Mozzarella and Romano cheese; set aside. Brown in skillet celery, onion and ground beef. Mix in saucepan tomatoes, tomato paste, sugar, vinegar, garlic powder, salt and pepper. Add meat mixture to sauce and simmer 3 hours. Cook lasagna noodles. Spread 1/3 sauce in large baking dish. Put layer of noodles over sauce. Sprinkle cheese over noodles. Repeat and top with grated cheese. Bake at 350° for 45 minutes.
Sift flour and salt. Beat shortening, sugars, eggs and vanilla until fluffy. Stir in flour mixture, oats and nuts. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook broccoli until tender; drain. Spread in ungreased baking dish (13 x 9 x 2-inch). Layer ham and cheese over broccoli. Beat remaining ingredients until smooth. Pour over cheese. Bake, uncovered, for 1 hour at 350°.
Mix all together and bake in greased	tube pan for 4 hours at 250°. Put a pan of water over cake and one of water under cake.
Mix together. Chill 24 hours for thick or 3 hours for creamy smooth.
Wash broccoli and remove any leaves on coarse stems. Put broccoli in kettle and add half the stock or broth. Bring to boil, reduce heat and cover. Simmer for 7 minutes or until tender. Remove broccoli from stock with slotted spoon and chop coarsely. Add remaining stock, milk, ham, salt and pepper to the stock in kettle and stir well. Bring to boil over medium heat, stirring occasionally. Stir in cream, cheese, butter and broccoli and heat until cheese is melted. Do not boil. Makes 8 servings.
Heat oven to 350 degrees. Mix flour, butter, and powdered sugar. Press evenly in bottom of ungreased square pan (8x8x2). Bake for 20 minutes. Beat remaining ingredients about 3 minutes on medium speed or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in the center. Cool. Cut into 2 inch squares.
Place chicken on baking sheet. Brush with melted butter. Sprinkle with seasoning. Bake in oven for 30 minutes. While chicken is baking, melt butter in saucepan with garlic over low heat. Cook for a minute. Add tomato sauce and hickory seasoning. Simmer for 10 minutes. Remove chicken from oven; brush generously with sauce. Cook 15 minutes longer. Makes 4 to 6 servings.
Combine onions, green chiles, soup, sour cream, olives and 1/4 of each cheese. Set aside 1 1/2 cups of the combine mixture. Grease a 9 x 13-inch pan. Lay each tortilla flat and put in mixture. Roll up and put rolls in pan. Cover tortillas with the remaining mixture. Sprinkle remaining cheese over the tortillas. Refrigerate overnight. Bake in oven, uncovered, at 350° for 45 minutes. Enjoy.
Beat egg slightly with fork; stir in milk, pumpkin and margarine. Blend dry ingredients and stir in until flour mixture is moistened. Batter should be lumpy. Fold in raisins. Fill greased muffin cups or paper baking cups 2/3 full. Sprinkle 1/4 teaspoon sugar over each muffin. Bake at 400° for 18 to 20 minutes. Serve hot. Makes 1 dozen.
Bake cake according to directions on box. When cake is done, poke holes in first layer and spread 1/2 of the condensed milk on top and then 1/2 of the caramel, heat the hot fudge and put 1/2 of it on the first layer, repeat process on second layer. Add cool whip on top and cherries to garnish.
Measure into sifter the flour, salt, cinnamon, baking soda and sugar. Sift into mixing bowl and add salad oil, eggs (one at a time) and vanilla. Beat until light. Stir in carrots. Pour into a 9 x 13-inch pan. Bake at 375° for 45 to 50 minutes.
Preheat oven to 350°. Spray an 8 x 8 x 2-inch casserole dish with a nonfat cooking spray. With a stiff brush, scrub zucchini well. Cut crosswise into 1/4-inch slices. In a medium bowl, combine flour and 1/2 teaspoon lite salt, 1/2 teaspoon oregano and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour to coat them well. Slowly heat liquid Butter Buds in a nonstick skillet. Saute zucchini slices until golden brown, about 4 minutes on each side. Drain on paper towels. Cover bottom of baking dish with zucchini. Top with tomato slices.
In a medium bowl, combine the first 3 ingredients. In a large bowl, combine the remaining ingredients. Grease and flour 2 (9 x 5-inch) loaf pans. Set aside. Add strawberry mixture to dry ingredients and stir until blended. Pour into pans. Bake one hour or more at 350° until toothpick comes out clean. Contains 195 calories per 1/2-inch slice.
Mix the first 3 ingredients and reserve 2/3 cup for topping (add nuts; optional). Add oil, water and eggs to remaining batter and beat. Sprinkle topping over batter and top with chocolate chips. Bake at 350° for 40 to 45 minutes. Use a 9 x 13-inch pan.
Add 1/2 cup sugar to fresh peaches. Blend. Add 2 cups sugar, Pet milk and apricot nectar to peaches. Mix and pour in freezer. Fill 1 gallon ice cream freezer with milk and freeze.
In a pot, cook hamburger with garlic; drain oil. Add soup mix, onions and celery to hamburger mixture. Simmer on low heat. Chop hot dogs into bite size. Add hot dogs and Ragu sauce to hamburger mixture; set on low heat to simmer. Serves 4 to 6.
Roll out biscuits; fill with apples. Pinch together. Bring to a boil the butter, sugar, cinnamon and 7-Up. Pour over Apple Dumplings. Bake at 350° for 25 to 30 minutes.
In large skillet, brown ground beef and onion; drain. Remove from skillet; set aside. In same skillet, prepare Rice-A-Roni as package directs. Stir in meat mixture, salsa and chili powder; continue cooking over low heat 3 to 4 minutes or until heated through. Arrange lettuce on serving platter or bowl. Top with beef/rice mixture, tomato and cheese. Garnish or serve with tortilla chips.
Sprinkle roast with seasoned salt and sear in oil on all sides. Remove and blot off fat from roast. Place roast in a foil lined pan. Pour Coke and chili sauce over roast, then Worcestershire sauce. Cover loosely with foil and bake 3 hours at 325°. It will have a barbecued flavor and tastes good the next day, too.
Sprinkle the sliced chicken with 2 tablespoons flour (or put both into a bag and shake). Heat oil in a frying pan over medium heat. Add the chicken and flour and saute until lightly browned (about 4 to 5 minutes). Remove chicken from pan and keep warm. Combine garlic, ginger, vinegar, chicken stock, honey and soy sauce. Add to the same pan and bring to a boil; stir until thickened, fragrant and reduced by about half (about 5 minutes). Add chicken to the pan, stirring well. Sprinkle with scallions and heat through. Serve over steamed rice. Serves 4.
Mix first 6 ingredients well, add corned beef. Let sit overnight in refrigerator, covered.
Blend flour, sugar, cocoa, soda, salt and spices in a large bowl. Stir together buttermilk, applesauce and butter. Combine above, stirring until just moistened. Fold in raisins and nuts and turn into greased and floured 6 1/2 C ring mold.
Brown the meat with the diced onion and seasonings. Add tomato soup (do not dilute). Add kidney beans (do not dilute). Let simmer 15 to 30 minutes.
Fold sweetened condensed milk and lemonade concentrate into whipped topping; spoon into crusts. Freeze until firm. Garnish, if desired.
Whisk ingredients in a small bowl. Makes about 3/4 cup of dip.
Combine all ingredients; mixing well. Spread 1/2 of mixture in greased 8 x 8 x 2-inch pan. Cover with 1 can (4 or 5 oz.) green chilies, drained and 6 ounces shredded Cheddar cheese. Spread remaining batter over top. Bake in hot oven, 400° for 30 minutes or until browned. Makes 6 servings.
Peel potatoes and cut them into small cubes with some large cubes. Put them and the soup, water and milk in a pan. Bring to a boil until potatoes are done. Season with celery seed and garlic while cooking.
Preheat oven to 350°. Place bread cubes on baking sheet; bake 10 minutes or until dry. Melt margarine in large saucepan over medium heat. Add onions, celery and carrot; cover and cook 10 minutes or until vegetables are tender. Add broth, thyme, sage, paprika and pepper; bring to a simmer. Stir in bread pieces; mix well. Remove pan from heat; set aside. Coat a 1-1/2 quart baking dish with nonstick cooking spray. Spoon stuffing into dish. Cover and bake 25 to 30 minutes or until heated through. Serves 4.
Mix eggs and sugar. Blend in milk, oleo, pineapple and bread crumbs. Pour into a well-greased casserole and bake in preheated oven for 45 minutes at 350°. Especially good served with baked ham instead of sweet potatoes.
Beat eggs slightly; add sugar (exact amount depends upon sweetness desired) and salt and stir until well mixed. Add scalded milk gradually, while stirring constantly. Add vanilla. Add nutmeg or cinnamon, if desired. Bake in 6 or 8 custard cups or 1 1/2-quart casserole. Place cups in a shallow pan containing warm water and bake in a moderate 325° oven 45 minutes for the cups and 50 to 60 minutes for casserole. Test by inserting a silver knife into center of the custard. If knife comes out clean, the custard is done.
Trim crust from bread leaving bottom crust intact. Make diagonal cuts 1-inch apart in bread. Do not cut completely through bread into slices, but leave bottom crust intact.
Cook first 3 ingredients in covered saucepan until tender. Mash until fluffy. Add milk; mix well. Cook remaining vegetables and salt in beef broth in covered saucepan until tender, about 15 minutes. Blend with potato mixture. Stir in black pepper and butter. Serve hot.
Combine first 3 ingredients in bowl and mix well. Add eggs 1 at a time, beating well after each addition. Stir in nutmeg, salt, milk and flavoring. Pour into pie shells. Bake at 425° for 20 minutes. Reduce temperature to 325°. Bake for 30 to 45 minutes or until pies are done.
Cook and cool Rice-A-Roni according to package directions. Drain liquid from marinated artichoke hearts and mix with mayonnaise. Add all ingredients and marinade to Rice-A-Roni. Garnish with artichoke hearts.
Dissolve jello in hot water and cool. Mix all ingredients and chill in bowl. (A jello salad bowl is best.) Unmold salad and serve with crackers.
Mix together first four ingredients and put on brisket. Wrap with foil and put in refrigerator overnight. Mix Worcestershire sauce and season salt together. Pour over brisket. Rewrap and bake at 300° for 5 to 7 hours, or until tender.
Brown the ground chuck with onions, celery and bell pepper. Add remaining ingredients and cover with water until all vegetables are covered. Add stew mix and cook until vegetables are tender. Makes a large pot of soup that may be frozen indefinitely.
In casserole dish, add layers of broccoli, onions, eggs and celery soup. Make a cream sauce of melted butter, flour and salt. Stir well. Add milk and cheese; blend until melted. Pour over other ingredients. Sprinkle with grated cheese or Ritz crackers. Bake at 350° until brown.