HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 2 tablespoons margarine in heavy 3-quart saucepan with lid. Add popcorn. Pop according to directions on popcorn container (7 to 8 cups of popped corn is needed. If not enough, pop more).
Drain and mash sweet potatoes; add 1/4 cup melted butter, egg yolks and salt. Mix and divide into 20 portions. Wrap each portion around a marshmallow. Add 1/4 cup melted butter to cornflake crumbs and rol leach portion in crumbs. Place in an 8 x 11-inch baking dish and bake in a 350° oven about 20 minutes or until heated through.
Cook macaroni and set aside. In large saucepan, melt butter. Stir in flour, parsley flakes, dry mustard and pepper. Blend in milk. Cook, stirring, until thickened and bubbly. Add cheese and stir until melted. Add cooked macaroni, ham, asparagus and mushrooms. Mix well. Pour in buttered 2-quart casserole. Sprinkle with bread crumbs. Bake at 350° for 30 minutes or until bubbly. Makes 4 to 6 servings.
Mix gelatin with cold water. Mix in boiling water. Let stand until stiff. Beat egg whites, sugar and lemon juice. Add to gelatin and chill. Boil milk, sugar, vanilla and egg yolks. Cook custard mixture over medium heat until thick. Let cool. Serve. Put gelatin mixture into sherbet glasses and pour custard over mixture.
Mix the crushed crackers and melted margarine; place in a 9 x 13-inch pan.
Combine ham, cream cheese, green pepper, onion, pimiento, horseradish, Worcestershire sauce and pepper in medium bowl. Mix well to blend. Spoon mixture onto waxed paper; mold into 2 logs about 3 to 4-inches long. Wrap and chill in refrigerator several hours or overnight. On waxed paper, combine chives with parsley. Roll chilled log in mixture, coating generously. Arrange on serving plate and serve with crackers and sliced vegetables, if desired.
Cream egg yolks and sugar in a saucepan. Add half and half and vanilla. Place over medium heat and stir until mixture thickens. Take off heat and cool.
Cook chicken until done. Cut into small pieces. Cook pasta 10 minutes. Cool in cold water and drain well. Chop purple onion, celery and broccoli into small pieces. Drain English peas and combine all ingredients together. Add mayonnaise to taste. Refrigerate to marinate.
With fingers pull out bite sized chunks of bread until about an inch shell of bread remains. Fill with a mixture of the other ingredients and place bread chunks around outside for dipping.
Preheat oven to 350°. In large bowl, stir all ingredients until well mixed. Spoon out onto ungreased cookie sheet. Bake for 10 to 12 minutes or until light brown. Let cool.
In large mixer bowl, beat cream cheese until fluffy; beat in sour cream and dip mix. On serving plate, spread cheese mixture into a circle. Chill at least one hour. Just before serving, top with cocktail sauce, then crab meat. Garnish as desired. Serve with assorted crackers. Refrigerate leftovers. Makes 12 servings.
Boil rice for 13 minutes. Melt butter in pan; add broccoli, celery and onion. Cook for a few minutes.	Pour in soup and cheese and stir well. Mix with rice and put in 2 1/2-quart casserole dish and bake for 30 minutes at 350°.
Beat liquid ingredients together. Add baking powder. Add flour and all dry ingredients to liquid. Roll out and cut out squares. Make a knot with square of dough. Put in hot oil and fry. Sprinkle after brown with powdered sugar.
Cook chicken; reserve 2 cups broth. Cut chicken into small pieces. Place in 13 x 9-inch pan. In saucepan, mix broth and soup. Bring to a boil and pour over chicken. Mix margarine, pepper, flour and milk to form a batter. Spoon over chicken. Bake at 425° for 25 to 30 minutes. May add Veg-All.
Combine soup, sour cream, onion, 1/2 of butter and cheese in a bowl. Use a 9 x 13 baking dish. Spray it with Pam cooking spray. Pour thawed hash browns in dish. Pour soup mixture over hash browns. Sprinkle Ritz crackers over mixture. Pour remaining butter over crackers. Bake at 325° for 40 minutes or until mixture is bubbling and crackers are browned.
Note: A kilo is 2.2 pounds and queso doble crema is like Velveeta.
Mix dry ingredients together. Add oil and water and mix thoroughly. Pour into a 9 x 9-inch greased baking pan. Bake at 350° for 35 minutes. Let cool. May be eaten as is or iced with your favorite icing.
Mix ingredients (except pecans) thoroughly and roll into a ball. Roll ball in chopped pecans.
Put berries in blender first, then add everything else. Blend on high until smooth as you like it. Heat griddle until you can drop a drop of water and it bounces across it.
Put peanuts in oven for 6 to 7 minutes. Cook mixture and peanuts until a soft ball forms in cold water. Add butter, powdered sugar and red food coloring to make pink. Mix until it begins to stiffen. Put on greased wax paper in drops.
Sift dry ingredients in bowl. Cut in butter to resemble size of peas. Add only enough milk to resemble biscuit dough. Spread dough with hands or fork into jelly roll pan; cover bottom evenly and up sides. Cover with rows of apples; overlapping so all apples are covering dough. Sprinkle with sugar and cinnamon and dot with butter. Bake in 375 to 400 degree oven. Watch carefully so edges don't burn - approximate time is 25 to 30 minutes. Serve with ice cream, hard sauce *, or whipped topping.
In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder. Set aside. In mixing bowl, beat together sugar, zucchini and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture and nuts. Pour batter in 8 x 4 x 2-inch pan. Bake at 350° for 55 to 60 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 10 minutes, then turn out and cool on rack. Wrap and refrigerate overnight.
Combine sugars, cocoa, milk and butter in a saucepan. Bring to a boil. Boil 1 minute. Add vanilla, salt, peanut butter and graham cracker crumbs. Drop by spoonful on waxed paper and let cool.
In a double broiler, melt peanut butter and butterscotch chips. Mix noodles and nuts until coated well. Drop by teaspoon on wax paper. Put into refrigerator until set.
Melt margarine; add onions, celery and parsley flakes. Add remaining ingredients. Mix all together. Put into crock-pot on high for 45 minutes, then low for 6 to 8 hours.
In a heavy 2-quart saucepan, melt chocolate bars over low heat, stirring often. Cool to room temperature. Fold in Cool Whip (mixture will thicken). Cover and chill at least 1 to 2 hours. Form into 1-inch balls or crescents. Roll into crumbs. Chill thoroughly. Makes about 66.
Dissolve gelatin in boiling pineapple juice. Cool. Add vegetables and fruit. Let stand until syrupy. Fold in salad dressing. Chill until firm. Use an 8 x 8-inch pan.
Beat eggs, sugar and flour. Add milk, butter and vanilla flavoring. Pour into baked pie crust. Cook at 425° for 10 minutes. Turn oven down to 350° and finish cooking (approximately 30 to 35 minutes). If you use a deep dish pie crust, it will take longer to cook.
Combine dry ingredients in a baking dish. Pour butter evenly over mixture; stir to coat. Bake at 300° for 15 minutes. Remove from oven; cool. Store in airtight container.
Wash vegetables. Cut up all but tomatoes; add tomatoes whole. Mix remaining ingredients and pour over vegetables. Marinate overnight. Makes 10 to 15 cups.
Marinate chicken in Dales steak sauce. Grill until chicken is done. Place chicken into a 13 x 9-inch baking pan. Cover with dressing. Bake for 30 minutes at 350°. Serve warm.
Cook carrots in lightly salted water until just tender, about 15 minutes. Add peppers. Cover and cook 3 minutes. Drain. Drain pineapple, reserving juice. Add water to make 1/3 cup liquid. In saucepan, combine sugar, cornstarch and salt. Stir in juice, vinegar and soy sauce. Cook and stir until bubbly. Stir in vegetables and pineapple. Beat through. Makes 6 servings.
Brown ground pork. Add Parmesan cheese, salt, seasoning, garlic salt and 1/2 cup Mozzarella cheese. Remove bread from inside of halved loaves. Leave 1/2-inch shell. Spread bread halves with pizza sauce, reserving 1/4 to 1/2 cup. Place meat on bread and sauce; spread with reserved sauce. Place onion, mushrooms and ground pepper in layers on top of meat. Sprinkle with remaining 1 cup of cheese. Place on cookie sheet in oven; bake at 350° for 20 minutes.
Beat the eggs. Add salt, sugar, cornstarch and 1 quart milk. Cook over double boiler until thickened. Cool. Add vanilla. Pour into a 5-quart ice cream freezer. Add the coffee cream and milk up to the fill mark. Freeze.
Brown hamburger with the onion, salt and pepper to taste. Drain off most of fat. Stir in flour and add milk. Stir until thick.
Brown ground beef with onion and green chilies on medium-high heat in a large Dutch oven pan. Stir in remaining ingredients. Bring to a boil. Simmer 30 minutes on low heat. Serves 10. This is a fast, easy recipe for a cold, wintery day.
Mix jello and hot water until blended. Add other ingredients and pour into square pan and refrigerate until set.
Combine all ingredients except for meat and mix well. Cut as much fat as possible from meat. Marinate the meat in the sauce for 24 hours in the refrigerator. Drain well and grill over open fire. Roll in corn or flour tortillas. Serve with sour cream, salsa, barbecue sauce, steak sauce or whatever you prefer.
Sprinkle half of the graham cracker crumbs onto sides of an 8 or 9-inch pie plate, which has been sprayed with nonstick cooking spray.
In a bowl, beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, raisins and walnuts. Blend well.
Sprinkle apples with lemon juice. Mix dry pudding mix with apples, pineapple and oranges. Chill and serve.
Preheat oven to 375°. Combine all ingredients except cheese. Pour into lightly greased casserole dish. Top with cheddar cheese and bake 35-40 minutes.
Preheat oven to 350°. Oil and flour three 8 x 4-inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.
Mix all ingredients together. Grease pan and bake 15 to 20 minutes at 400°.
Mix flour, salt and baking powder. Add brown sugar to shortening and beat well. Blend in eggs and vanilla. Add flour mixture, a little at a time. Mix well. Spread into 9 x 13-inch pan. Sprinkle top with chips and nuts. Bake 30 minutes at 350°. Cool in pan. Can be iced.
Moisten rice in melted butter mixed with sherry and some of the soups which have been blended together. Put chicken pieces on top of rice mixture and onions on top of that. Pour remaining soup over all. Sprinkle generously with Parmesan cheese and dust with paprika. Bake 1 1/2 to 2 hours at 275°.
Crush graham crackers in plastic Ziploc Baggie and then mix in bowl with Eagle Brand milk. Add in chocolate chips. Put in greased 8 x 8 x 2-inch pan. Bake for 20 to 25 minutes in 375° oven. Yields 10 to 20 bars, depending upon size.
In a punch bowl, stir together the Eagle Brand and pineapple juice; add orange soda. Top with sherbet and serve over ice if desired. Refrigerate leftovers.
Mix all together except meat. Place meat in large casserole and cover with sauce. Bake, covered, at 350° for 5 to 6 hours. Stir occasionally to shred meat. If necessary, remove lid for last 1/2 hour cooking time to reduce liquid. Serve on buns. This also does well in a slow cooker.
Oil a 2-quart casserole. Place the chopped apples and cranberries in the casserole. Sprinkle with lemon juice and cover with sugar. In a medium mixing bowl, blend the oatmeal, walnuts, brown sugar and melted butter just to moisten. Pour over fruit. Bake, uncovered, at 325° for 1 1/2 hours. Serves 8.
Mix the first 7 ingredients and add the 3 liquid ingredients. Mix and form into balls. Drop onto ungreased cookie sheet. Makes about 18 to 20 cookies. Bake at 325° for 12 to 13 minutes. Do not overcook!
Mix cake ingredients together and pour in a baking pan. Pour the topping mixture on top of the cake and bake at 350 until done.
Crumble half of cookies in bottom of cake pan. Pour melted stick of butter over cookies. Mix cream cheese, 12 ounces whipped cream and 1 cup powdered sugar with mixer. Pour over crumbs. Mix package of chocolate pudding, Eagle Brand milk and 1 cup milk with mixer for 10 minutes or until thick. Pour over cream cheese layer. Spread second 12 ounces of whipped cream on top of chocolate pudding layer and then crumble cookies on top.
Rub chops with sage, salt and pepper. Heat oil in skillet. Brown chops. Add sliced onion and chicken broth. Cover and simmer 25 minutes. Remove chops from skillet. Combine sour cream and flour. Add sour cream mixture to skillet. Cook until smooth, stirring constantly. Remove from heat and pour over chops.
Beat the egg white. Mix together the remaining ingredients except pecans and blend into the egg white. Mix pecans into the spice and egg white mixture. Put in pan, spreading them out. Bake in oven for 35 minutes at 325° and stir every 10 minutes.
Place carrots in a saucepan; cover with water. Cook until tender, about 8 to 10 minutes. Drain.
Mix jello, Kool-Aid, sugar and hot water first. Then when it's well mixed, add the cold water and mix. Pour in popsicle containers and freeze.
Melt marshmallows in milk, stirring constantly. Pour immediately into lime jello to dissolve. Add cream cheese to dissolve, then add pineapple and mayonnaise. Add whipped cream, blending well. Pour into a dish (3-quart) and refrigerate.
Cook broccoli per directions and drain. Add cheese, mayonnaise, onions and soup. Blend well. Beat eggs well and add to mixture. Pour in greased casserole and bake at 325° uncovered for 1 hour.
Preheat oven to 350°. Using a small knife, make 2 diagonal slices about 1/2 inch deep on both sides of fish. Dust fish with flour and shake off any excess.
Sift flour before measuring. Stir dry milk solids, baking powder, salt, cream of tartar and sugar into flour. Sift together 3 times into a large mixing bowl and cut in shortening until master mix is the consistency of cornmeal. Store in covered containers at room temperature until used in recipe.
Coat bottom of pot with olive oil. Saute chopped meat and drain fat. Saute onion and mix with meat. Add tomato paste, cinnamon and nutmeg together. Fill pot 3/4 full of water. Add chicken to cook on medium flame and cook for 2 hours or until chicken is ready. Add salt and pepper. Boil rice when ready to remove chicken from gravy and add rice to it. Let sit for 5 to 10 minutes. Feeds 6 to 8 people.
Cook broccoli according to directions on package. Cut up in small pieces. Combine all other ingredients except cracker crumbs. Put cracker crumbs on top of casserole. Bake at 350° for 30 minutes.
Cook and drain hamburger meat. Mix in seasoning mix. In rectangle pan, place a layer of meat in bottom of pan. Spread 1 can of beans over meat. Spread sour cream over beans. Mix both cheeses and sprinkle over top, then top with tomatoes and rest of cheese. Use lettuce as option. Bake in oven just until cheese melts. Serve with chips.
In a large mixing bowl, beat together sweet potatoes, vanilla, melted butter, sugar, eggs and milk. Pour into a lightly greased 9 x 13 inch or 9 x 9 inch baking pan. Combine brown sugar, flour and butter for topping until crumbly, using processor fitted with steel knife, or pastry blender. Mix in nuts. Sprinkle topping mixture over sweet potatoes. At this point, dish can be refrigerated, covered. Bake uncovered in preheated 350° oven for 45 to 50 minutes until browned and bubbly.
Mix wieners with barbecue sauce. Let set overnight in refrigerator. Drain wieners. Separate rolls into triangles, then cut in half. Wrap triangles around each wiener. Bake as directed on package of crescent rolls.
Trim any fat and bone from meat. Cut into 4 to 6 serving size pieces. Grease skillet lightly with fat from meat. Brown meat thoroughly on one side; turn. Sprinkle with 1/4 teaspoon salt. Brown other side of meat; turn. Sprinkle with remaining 1/4 teaspoon salt. Push meat to side of skillet. Add onion; cook and stir until tender. Add bouillon, soy sauce and garlic. Cover; simmer for 10 minutes, or until meat is tender. Add green peppers; cover and simmer 5 minutes.
Cut dates and chop nuts coarsely. Cream shortening and sugar together. Add egg and beat well. Blend in sour cream and orange rind.
Combine vegetables, soup and cheese. Put in a shallow casserole or cake pan. Sprinkle bread crumbs over the casserole and then sprinkle the melted butter or margarine over the top. Bake at 350° for 45 to 60 minutes.
Mix all ingredients except cheese and corn tortillas. Add chicken broth until you have a smooth consistency. Put remainder of chicken broth on to heat to a boil. You saute corn tortillas in the chicken broth for about 10 seconds individually as you use them. You then layer mixture with corn tortillas. You have about 3 to 4 layers in a 9 x 13-inch cake pan. Cover the top with the grated cheese and bake at 350° for 30 minutes.
Cream together shortening, sugar, eggs, vanilla and sour cream. Slowly add flour, soda, powder and salt. Mix all together and chill overnight. Dust board with flour and roll to 1/4-inch thickness. Cut with round cutter and lay aside.
Cook macaroni in 2 quarts boiling water and 1 teaspoon salt. Blanch peppers 3 to 5 minutes after removing seeds. Combine meat and soup, etc. Fill the peppers with mixture and replace cap of the pepper. Bake at 350° for 30 to 35 minutes. Top each pepper with a little of the soup and bake 10 minutes or until tender. Use only 1 cup of the soup in the pepper filling mixture. Save the rest for the final 10 minutes of the baking.
Drain salmon; flake with a fork. Add cream cheese, lemon juice, onion, horseradish and liquid smoke; stir well. Chill mixture several hours or overnight. Shape salmon mixture into a log. Combine pecans and parsley.
Beat 1 whole egg. Add condensed milk, lime juice and egg yolks (reserving egg whites). Stir with spoon by hand until mixture is a smooth and creamy texture. Add pinch of salt. Beat egg whites until stiff. Stir in 2 tablespoons sugar. Spread over lime pie filling. Bake in slow 350° oven until meringue is light brown (12 to 15 minutes).
Mix first 6 ingredients. Mix sour cream, Miracle Whip and dry dressing together. Add to the salad and toss. Chill and serve.
Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips or squares. Drop into chicken stock.
Saute onion in margarine. Add cooked broccoli, cheese and soup; stir until cheese is melted. Add rice, salt and pepper to taste. Place in buttered baking dish. Bake at 350° for 20 to 30 minutes or until bubbling. To reduce fat, use only 1/2 stick margarine and lite Cheez Whiz.
Mix ingredients; press gently into a greased casserole and bake at 350° for about 1 hour, until vegetables are tender.
In mixing bowl, combine flour, sugar, soda, salt and cinnamon. Stir in eggs and oil until dry ingredients are moist. Add vanilla, pineapple with juice, pecans and bananas. Spoon batter into 3 greased 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove and cool. Frost.
Cook macaroni as directed; drain. Add remaining ingredients to macaroni. Mix well. Spoon into lightly greased 3-quart baking dish. Cover and refrigerate for several hours or overnight.
Beat eggs well. Stir in brown sugar and vanilla; mix together and stir in flour, baking powder and salt. Mix in coconut and almonds or other nuts. Bake at 350° for 25 minutes until topping is golden brown. Cool slightly, then cut into bars.
Mix all ingredients. Pour into 2 small loaf pans. All bread to rise 10 minutes before baking. Bake at 375° for 30 minutes. Serves 10 to 12.
Combine tomatoes, corn, eggs, flour, sugar and pepper. Turn into 17 x 7 1/2 x 2 inch baking dish. Melt butter, add onion and garlic. Cook until tender but not brown. Combine bread crumbs and Parmesan; add to butter mixture and toss to combine. Sprinkle over baking dish. Bake at 350° for 30 minutes, or until a knife inserted comes out clean. Serves 8.
Combine all ingredients in saucepan, except onion and green pepper. Cook on medium heat until thick and bubbling. Remove from heat and stir in onion and green pepper. Makes approximately 1 1/4 cups.
Cook egg noodles until done; set aside. Drain green beans. Add mushroom soup. Add to noodles. Mix in onion or onion soup and salt and pepper.
Simmer raisins and water in saucepan over low heat 10 to 15 minutes until raisins are plump. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Cream the shortening and sugar with mixer in medium bowl. Add egg and vanilla to sugar mixture. Stir in cooled raisin liquid. Continue to beat until fluffy. Blend dry ingredients together with spices. Blend into creamed mixture. Add oats, raisins and nuts and mix it by hand. Preheat oven to 400°. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes 3 to 3 1/2 dozen.
Boil chicken breast. Set aside when done. Boil wide noodles according to package. Drain noodles; mix chicken and 2 cans of soup. Mix well and heat until hot. Salt and pepper to taste, then ready to serve.
Grease and flour jelly roll pan. Set oven at 350°. In medium pan, melt margarine, water and cocoa. Bring to a rolling boil. Set aside for a few minutes. In a large bowl, mix sugar, flour, soda and salt. In a small bowl, lightly beat eggs. Add buttermilk and vanilla. Beat egg mixture into flour mixture and then add that to the cocoa mixture. Bake for 15 to 20 minutes.
Spread pineapple in casserole dish. Mix sugar, flour and cheese together. Spread atop pineapple. Crush crackers and spread atop cheese mixture. Melt margarine and pour over crackers. Bake at 350° for 30 minutes or until golden brown.
Cream together Crisco and sugar. Stir together water and yeast. Stir eggs into Crisco and sugar. Stir in yeast and water. Mix flour and salt. Stir in flour about 1/2 cup at a time. Will be real sticky. Cover bowl and place in refrigerator. Will double in bulk.
Mix together broccoli, raisins, onions and sunflower seeds. For dressing, mix together mayonnaise, red wine vinegar and brown sugar. Mix dressing with salad ingredients and chill.
Mix first 3 ingredients in a cup or bowl and let stand. In a large bowl, mix sugar, shortening and egg yolks. Add chocolate mixture and remaining ingredients. Pour into greased and floured cake pan. Bake at 350° until toothpick comes out clean.
Cook sausage in a large saucepan, breaking up meat with wooden spoon, until meat loses its pink color. (If using Italian sausage, remove casings before cooking.) Add onion; saute until tender, about 3 minutes. Add tomatoes, broth and basil; bring to boiling. Stir in orzo, salt and pepper. Lower heat; cover and simmer until orzo is tender, about 10 minutes. Taste and add additional salt and pepper, if needed. Ladle into a tureen or soup bowls. Serve with bread sticks or sesame crackers. Makes 8 servings.
Mix zucchini and boiling water in large mixing bowl. Add remaining ingredients. Beat at low speed for 1 minute, scraping bowl constantly. Spoon into greased and floured 9 x 13-inch cake pan. Bake at 350° for 45 to 50 minutes. Cool in pan on wire rack.
Melt chocolate over hot water; cool. Cream the margarine. Add melted chocolate. Add sugar, egg yolk and vanilla; mix thoroughly. Sift flour and salt; add to mixture. Slightly beat egg white with fork. Roll dough into balls (about 1 teaspoon per ball). Dip in egg white to coat. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Make thumbprint in each gently. Bake at 350° for 10 to 12 minutes. Take out immediately. Place 3 to 4 chocolate chips in thumbprint. When melted, spread evenly.
Combine all ingredients and bake at 325° to 350° for 30 to 40 minutes.
Butter spring-form and dust sides and bottom with crumbs. In a mixer, cream cottage cheese and then add rest of ingredients one at a time, until all are gone. Bake at 325° for 1 hour and 10 minutes. Let stand in oven with door closed for 2 hours. Refrigerate.