HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and cheese with mixer. Mix in flour, salt and pepper sauce until mixture resembles soft cookie dough. Turn mixture out on floured board. Sprinkle with flour; roll out to 1/8 inch thickness, flouring lightly as needed. Cut into strips 1/2 inch wide and 2 1/3 inches long. Line microwave baking sheet or 12 x 12-inch sheet of cardboard with waxed paper. Place cheese sticks on paper. Elevate baking sheet on roasting rack. Microwave at High for 3 1/2 to 5 1/2 minutes or until firm. Makes 2 1/2 to 3 1/2 dozen.
Thaw and thoroughly drain spinach in colander, mashing down with spoon to extract liquid. Mix together flour, butter, salt, and eggs until a paste-like mixture forms. Add all ingredients to a 5 qt. crockpot and cook on low for 5 hours. Stir occasionally. Salt a pinch if desired.
In a 10-inch skillet, heat the margarine, honey, orange rind, orange juice and salt. Boil gently for 10 minutes. Add yams. Continue boiling gently, turning yams once midway until most of the syrup is absorbed and the yams are hot, about 10 minutes. Yields 6 to 8 servings.
Fill baked and cooled pie shells with fresh strawberries. (If strawberries are very large, they may be sliced.) Cook sugar, cornstarch, jello, water and food coloring until thick. Cool and pour over strawberries. When set, top with Cool Whip. Delicious!
Use 3	tablespoons canning/pickling salt for	each 5 pounds shredded cabbage. (Add 1 teaspoon of sugar for each 5 pounds of cabbage if cabbage isn't	mature.) Mix shredded cabbage with salt and sugar. Pack into	stone jar tightly. Let brine form. If more brine is needed, make more by boiling 2 tablespoons salt and 1 quart water together, and then cool. Set stone jar on rack to allow circulation. Cover kraut with glass plate and weigh the plate down with a jar of water heavy enough so brine covers cabbage. Drape a white cloth over top of stone jar.
Cream the gorgonzola, cream cheese, asiago and pesto until smooth. Mix together the sun-dried tomatoes and basil. Line 6 one-pint containers with plastic wrap and spray with Pam release. Put 1 tablespoon pine nuts in the bottom, then a large pinch of parsley and 2/3 cup cheese mixture. Divide the tomato/basil mixture among the 6 containers and top this off with remaining cheese mixture. Sprinkle with parsley. Cover with plastic wrap. Refrigerate until firm.
Preheat oven to 450°. Drain tomatoes, reserving liquid. In medium skillet, combine reserved liquid, turkey and rosemary. Cook 5 minutes or until liquid evaporates. Place pizza crust on baking sheet. Chop tomatoes; spread evenly over crust. Cover with half of the cheese. Top with turkey mixture, pepper slices and green onions. Sprinkle with remaining cheese. Bake for 10 minutes in 450° oven or until cheese is hot and bubbly. Good use of leftover turkey. Children love it!
Prepare cheese dinner according to directions except add undiluted mushroom soup; set aside. Saute hamburger, onions and peppers, season to taste. Cook until meat is done. Add macaroni and cheese dinner. Stir well. Put in casserole dish; top with shredded cheese. Bake in 350° oven until cheese is melted.
Beat eggs until well blended. Beat in sour cream and salt. Stir in onion, cheese and spinach (press out liquid in spinach). Pour into an unbaked 8-inch pie crust. Bake at 375° for 35 to 40 minutes or until inserted knife comes out clean.
Rinse rice in cold water. In large bowl, mix beef and rice (use your hands). Form into balls (should make about 9). Place in 8 x 8-inch pan. Pour tomato sauce over them. Bake, covered, at 350° for 1 hour.
Preheat oven to 350°. Spread pizza crust on 10-inch pizza pan as directed on package. Set aside. In medium size bowl, combine cracker crumbs, Parmesan cheese, garlic salt and Italian seasoning. Dip chicken pieces in melted margarine, then in cracker crumb mixture and place individually on a large baking sheet. Bake for 30 minutes or until golden brown. Spread tomato sauce evenly over prepared pizza crust. Arrange baked chicken pieces evenly on tomato sauce. Sprinkle with Mozzarella cheese. Bake for 20 to 25 minutes until crust is golden and cheese is bubbly. Slice and serve immediately. Makes 8 servings.
Mix first 4 ingredients well. Sift dry ingredients and add to mixture. Roll out.
Blend shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in 1/2 cup M&M's; reserve remaining for decoration.
Cream butter. Gradually add sugar, beating well. Add flour and beat until smooth. Add eggs; beat until combined. Stir in buttermilk and vanilla; beat well. Pour filling into pastry shell. Bake at 400° for 5 minutes; reduce oven temperature to 350° and bake an additional 45 minutes or until set.
Place first 6 ingredients in blender and grind. Drain. Add cream cheese and mayonnaise. Chill overnight.
Mix sugar, cream cheese and Dream Whip together. Put in baked pie shell. Chill. Put canned blueberry filling on top of cream. Chill then serve.
Mix sugar and syrup together in boiler. Bring to a boil. Remove from heat. Stir in peanut butter and then corn flakes. Drop onto wax paper.
Have butcher grind and mix the ham, pork and beef. Mix in eggs, bread crumbs and milk. Baste every 20 minutes with syrup of remaining ingredients. Bake 2 hours at 325°. Serve with Mustard Sauce. Makes 3 to 4 loaves.
Dissolve yeast in warm water. Sift dry ingredients and cut in Crisco until mixed thoroughly. Add buttermilk and dissolved yeast. Mix well. Roll on floured board and cut as for biscuits. Bake at 400° for about 12 minutes. Makes 6 dozen. You may cook small amount and store unused dough in refrigerator in a covered bowl. Will keep two weeks or more.
Combine all ingredients in saucepan until thickened for about 10 minutes. Use over pork and rice.
Brown the ground beef and drain; rinse away fat. Mix all ingredients together. Simmer 45 minutes to 1 hour. Serve topped with Fritos and grated cheese.
Soak cucumbers in water and lime overnight. Rinse well. Then soak in cold water for 2 hours, then rinse and put in ice for 1 hour. Make your syrup with sugar, salt, vinegar, pickling spice and add ginger right before the cucumbers. When syrup is boiling, add cucumbers and boil for 20 minutes, then simmer for 1 hour. Put in sterilized jars and seal.
Start with plenty of patience. Add one large hug. A lap or arm around the shoulders is best added at this time. Gently stir in a bit of understanding. Blend well. Continue adding understanding until the right temperament is reached. Check for tears or frowns; add more understanding. When no tears or frowns remain, top with a handful of encouragement. Garnish with a generous sprinkle of humor.
Preheat oven to 325°. Place butter in a 9 x 13-inch baking dish and melt in oven. Remove from oven and distribute evenly over bottom of baking dish. Sprinkle graham cracker crumbs over butter. Pour the sweetened condensed milk evenly over the crumbs. Top with chocolate chips and peanut butter chips. Press down firmly. Bake 25 to 30 minutes until lightly browned. Cool and cut into bars. Makes 24 to 36 bars.
Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl. Let stand 5 minutes. Stir in remaining sugar, pumpkin and next 3 ingredients. Gradually stir in 3 3/4 cups bread flour and wheat flour to make a soft dough. Sprinkle 2 tablespoons bread flour evenly over work surface. Turn dough onto floured surface and knead until smooth and elastic (8 to 10 minutes). Place dough in a large bowl coated with vegetable cooking spray, turning to coat top. Cover and let rise in a warm place (85°) free from drafts until dough is doubled in bulk.
Soften butter and cream cheese. Add rest of ingredients and mix thoroughly with electric mixer. Chill. Set out before serving. Best at room temperature. Serve with assorted bread or crackers.
Let ice cream and Cool Whip soften. Crumble up Oreos in big bowl. Add the ice cream and Cool Whip. Mix well and freeze overnight on a cookie sheet.
In large mixing bowl combine oil and sugar. Add eggs and bananas. Mix well; add flour, baking powder. Mix well; add milk, vanilla, and walnuts. Pour into greased and floured loaf pan. Bake at 350 degrees for 35 to 40 minutes. Lightly cover the tops of the loaves with foil if the tops begin turning too brown before the bread is done. Bread is done when toothpick is inserted in enter comes out clean.
Cream the butter until light. Gradually beat in sugar. Beat in eggs one at a time. Add mashed bananas, vanilla and sour cream. Sift together the flour, baking powder, soda and salt. Fold into the creamed mixture, stirring just to blend. Spoon into one 9 x 5 x 3-inch greased loaf pan or two 7 1/2 x 3 1/2 x 2-inch greased loaf pans. Bake 35 to 45 minutes, depending on size of pan at 350°.
Cream the first 3 ingredients until smooth. Add the flour, baking powder, milk, cocoa, cloves, cinnamon, nutmeg and salt to the butter mixture, mixing thoroughly. Beat the egg whites until stiff and gently fold into the cake mixture. Pour into a well buttered large cookie sheet or round spring-form pan. Bake in a 200° C (390° F) oven for about 30 minutes.
Preheat oven to 350°. Blend all ingredients, except last three. Pour into a 13 x 9 x 2-inch pan. Sprinkle evenly with yellow cake mix, sifted over pie mix. Sprinkle with chopped nuts. Drizzle melted margarine over all. Bake 50 to 60 minutes. Serve with Cool Whip or whipped cream.
Cook first 6 ingredients to soft ball state, stirring constantly. Remove from heat. Stir in peanut butter and marshmallows. By the time this melts, it is ready to pour in pan.
Cream the butter, molasses, water, salt and brown sugar together. Beat in eggs. Sift dry ingredients together and then add to creamed mixture. Mix well. Refrigerate for 24 hours. Roll in balls (2-inches in diameter). Roll in granulated sugar. Bake for 15 to 18 minutes at 350°. Yields approximately 3 1/2 dozen.
Cook macaroni and drain. Thaw peas and cook if desired. Combine all ingredients. Salt and pepper to taste. Serve chilled.
Microwave onions and celery until tender. Cook rice. Cook broccoli according to package directions. Mix onions and celery, rice and broccoli. Add cream of mushroom and cream of chicken soups. Stir. Add Cheez Whiz. Stir well. Heat through in microwave or in oven.
Pound chicken breasts to about 5 x 5-inches. Place Feta cheese in center and roll up, tucking in sides. Combine crumbs, cheese and parsley. Dip chicken in melted butter, then roll in crumbs. Place in shallow pan and pour remaining butter over breasts. Cover with foil and bake at 350° for 25 minutes. Remove foil and continue baking 20 minutes. Serves 4 to 6.
Combine the first 4 ingredients and set aside. Mix egg, milk and oil together. Pour liquid in middle; stir just until moistened. Spoon into muffin pans. Bake at 400° for 20 to 25 minutes. Remove from pans while still warm.
Peel eggplant and cut into cubes. Add tomatoes to raw eggplant and cook slowly in saucepan until tender. Remove from heat and add other ingredients using enough crackers to take up moisture. Bake in large casserole in a 350° oven for about 45 minutes. Serves 6.
Cut wing tips off at joint and discard. Cut each wing in half at joint. On rack in broiler pan, arrange wings. Broil 6 inches from heat for 25 minutes or until brown, turning occasionally. Transfer to serving dish. In small saucepan over medium heat, heat Tabasco sauce, butter and vinegar. Drizzle evenly over wings. Serve with celery sticks and dressing for dipping.
Combine first 5 ingredients, mixing well. Use your hands to blend. Divide into 3 equal parts. Roll each into a log 2-inches in diameter. Roll each log in powdered sugar. Wrap in plastic wrap. Refrigerate overnight; cut into slices.
Cream eggs, oil and sugar. Sift together and fold in flour, salt and soda. Add vanilla. Blend and add pecans and apples. Bake at 350° for about 45 minutes in a 9 x 2 x 13-inch pan. Leave in pan.
Sift flour, sugar and salt. Cut in shortening. Combine water, vinegar and beaten egg. Mix and chill 15 minutes. Roll in pie pan.
Cut up and measure rhubarb. Add 1 cup of water and boil until rhubarb can be well blended by whipping. Make pie shell and put in oven.
Brown beef and drain off fat.	Put beef and all ingredients in crock-pot. Cook for 1 hour. Keep in crock-pot for informal parties. Stir occasionally. Serve with nacho chips. (Great for parties.)
Brown hamburger; remove fat. Boil noodles as directed. Mix together sauce, oregano and meat. Layer as follows: Layer of meat mixture, layer of noodles, layer of cottage cheese, layer of Mozzarella cheese and layer of meat. Bake at 375° for 30 minutes.
Place apples in greased 8 x 8-inch dish. Mix other ingredients and sprinkle over apples. Bake 30 minutes.
Mix all ingredients together. Roll out 1/8 inch thick and cut with 2 or 3 inch cookie cutters. Bake in a 350° oven until lightly browned. Makes about 3 dozen cookies.
Roll pastry very thin, about 12-inch square. Make a paste of sugars, butter and vanilla. Spread onto pastry evenly. Roll as a jelly roll. Next, slice and arrange in a close circle in a greased pan. Bake at 350° until brown.
Cream butter and sugar until fluffy. Add the eggs, one at a time, beating well after each. Sift dry ingredients together and add to egg mixture, mixing well. Stir in vanilla and sour cream. Fold in coconut and pecans. Pour into greased and floured Bundt pan. Bake about 1 1/2 hours in 300° oven. Done when wooden pick comes out clean.
Cream part of cocoa-sugar mixture with the butter. Blend in milk, vanilla and lemon extract. Add remaining cocoa-sugar mixture and beat well to desired spreading consistency. More milk may be added if needed.
Mix graham cracker crumbs and melted butter. Press on bottom of 9 x 13-inch pie pan. Beat the powdered sugar, flavoring and softened butter for 10 minutes. Add eggs, beating one at a time. Spread over crumbs. Slice and layer bananas. Drain pineapple and cover bananas. Sprinkle chopped nuts and lightly swirl chocolate syrup. Cover with Cool Whip, then top with pecans and cherries.
Melt first 3 ingredients together. Remove from heat; add Rice Chex and stir gently. Add chocolate chips; stir gently. Spread in 9 x 13-inch pan and refrigerate.
Mix cake mix, yeast and salt. Add 2 1/2 cups very warm water. Add flour, one cup at a time. Let rise 1 hour or more. Flour a countertop well. Take out a large handful of dough and pat out to 1/2-inch thick. Do this 4 or 5 times. Each time cut out with a biscuit cutter and put on sprayed cookie sheets, almost touching. Let rise another hour or more. Bake at 350° for 8 to 10 minutes.
Pour into heated and greased large iron skillet. Bake at 450° for 15 to 20 minutes.
Soften cream cheese. Gradually add well drained pineapple, 1 cup pecans, green pepper, onion, and garlic salt. Chill well. Form into one large or two small balls and roll in one cup chopped pecans. Garnish with fresh parsley and twisted pineapple slices centered with a cherry.
In large bowl, combine Jell-O and 2 cups of hot water; dissolve. Then add 2 or 3 cups of sugar. Add 8 cups of cold water, pineapple juice and lemonade. Mix well, divide into 3 equal parts and freeze. Remove from freezer one hour before serving, chop up and add ginger ale. Serves about 35.
Yields 20 servings (1 punch bowl). For 40 people, make 2 bowls.
Brown crumbled beef; saute the onion and green pepper with the seasonings in a large skillet until the beef is no longer pink and vegetables are tender. Add tomatoes and rice, stirring frequently. When mixture is combined, spoon into buttered 2-quart casserole. Top with cheese. Bake at 350° for 25 minutes.
Cream margarine; add eggs, then add sugar, flour, nuts and vanilla. Batter will be very thick. Bake in large pan for 30 minutes at 350°.
Mix soda with flour. Melt chocolate bars in syrup over low heat; cool. Cream sugar and margarine. Add eggs, one at a time, beating well after each one. Add cooled chocolate, then flour and milk alternately. Add vanilla. Bake 1 1/2 hours at 300° in a lightly greased and floured Bundt pan.
Use large flat sweet Texas onions. Try to get flat ones, the sweet Texas onions. Having sweet onions is important or any onions not too "hot" and bitter. Slice them. Separate the slices and store in refrigerator in plastic bag until just before serving time. Slice them almost 1-inch deep.
Cream butter and cream cheese; add sugar. Beat in eggs, one at a time. Add flour, a little at a time. Add vanilla and flavoring. Bake in tube pan.
Cream brown sugar and shortening until lightly fluffy. Beat in molasses and beaten egg; sift in flour, baking soda, ginger and salt. Chill 2 hours. Divide dough into fourths. Roll out to your thickness; cut with cutters. Place on greased cookie sheet. Bake for 5 to 7 minutes at 350°. Cool slightly.
Wash chicken; drain. Shake in mixture of flour, salt and pepper in paper bag to coat. Melt 4 tablespoons margarine in a 9 x 13 x 2-inch baking dish. Roll chicken pieces, one at a time, in melted margarine to coat all over. Place, skin side down in single layer, in baking dish. Bake at 350° for 30 minutes. Melt remaining 4 tablespoons margarine in saucepan. Stir in honey, lemon juice and soy sauce; mix well. After the 30 minutes, turn chicken. Pour honey mixture over it. Bake 30 minutes more. Baste several times. Serves 4.
Mix garlic salt and pepper into beaten eggs. Spray casserole dish with Pam. Put margarine in dish. Put casserole dish in 250° oven until margarine melts. Roll chicken in egg mixture, then roll in crackers and roll in butter in casserole dish. Place chicken, bone side down, in dish. Cover with foil and bake at 200° for 2 hours.
Mix together crumbs and 1 stick butter (melted). Put in a 13 x 9 x 2-inch cake pan and press in. Chill.
Cook 1/4 cup sugar, 4 cups rhubarb and 1/4 cup water until tender. Add 2 packages strawberry Jell-O; mix well. Add 3 cups marshmallows. When very cool, fold in 1 cup Cool Whip. Pour in baked pie shell. Chill.
Line unbaked pie shell with foil. Bake at 450° for 8 minutes. Remove foil. Bake for 4 minutes. Remove from oven. Reduce oven temperature to 375°. Saute mushrooms and onion for 5 minutes; drain.
Combine ingredients well and pour into greased iron skillet. Bake at 350° for 45 minutes. Serve warm. May be served with ice cream.
Brown hamburger and sausage. Drain grease. Cook 2 cups rice in water until done. Put hamburger, sausage, rice, seasoning salt, garlic powder, diced onion, diced tomatoes and bell pepper pieces in pan and blend and cook until done. Fill whole bell peppers and freeze. Pull one at a time from freezer. Cook in microwave 5 minutes.
Combine all ingredients in large pot and simmer for 3 hours, skimming off grease as it forms. Spread over spaghetti; top with shredded Colby or Cheddar cheese, onions, kidney beans and oyster crackers. Choose the toppings you like!
Dissolve Jell-O in 2 cups boiling water. Mix Jell-O with blueberry pie filling and pineapple. Chill until jelled.
Melt cream cheese, Cheddar and margarine until smooth. Fold small amount of hot cheese into egg whites. Fold into remaining cheese mixture. Spear cube of bread and dip, coating all sides. Place 1 inch apart on lightly greased baking sheet. Cover and refrigerate overnight or freeze (can freeze 2 months). Put in bag after frozen. Uncover. Bake at 350° for 10 minutes or until golden brown.
Mix all together; form into balls and roll in flour. Brown in small amount of shortening. Place in baking pan and pour over them 1 can tomato soup and 1 can water, mixed. Cover and bake at 300° for 2 hours. Add more water at end of first hour if needed.
Mix all ingredients well. Make into 2 rolls. Chill about 2 hours in refrigerator. Slice and put on cookie sheet. Bake in a 400° oven for 10 to 12 minutes.
Put cubed bread in bottom of casserole dish; put sausage over bread crumbs (use 2-quart dish). Pour egg and milk mixture over this and top with grated cheese. Refrigerate overnight. Bake at 350° for 30 minutes.
Cook broccoli per package directions; drain. Arrange in an 11 x 7 x 1 1/2-inch baking dish. Sprinkle with half of the shredded American cheese; top with chicken. Spoon on cooked rice; season with salt and pepper.
Bake at 375° for 20-25 minutes. 1 1/2 dozen. (Very Good.)
Take meat off boiled chicken and cut up when cool. Take skin off, if desired. Combine seeds, crackers and butter. Put layer of this on bottom of a 9 x 12-inch casserole dish. Mix chicken pieces, soup and sour cream. Layer in casserole dish. Put another layer of cracker crust mixture on top of chicken mixture. Bake at 350° for 45 minutes, uncovered. Makes one large or 2 to 3 small casseroles. May be made and frozen before cooking.
Saute onions, garlic, mushrooms and carrots in olive oil. Add the tomato, water and spices; bring to a boil. Reduce heat to a simmer and add the rest of the ingredients. Simmer for about 20 to 30 minutes.
Heat oven to 325 degrees. Place ham, fat side up, on a rack in a shallow roasting pan. Pour water into pan. Bake for 1 hour. Remove ham from oven. Add sherry or orange juice to roasting pan. If necessary, trim fat from ham. Score ham diagonally in 1-inch intervals, cutting about 1/4 inch deep; score in opposite direction to form diamond shapes. In a small bowl, combine marmalade and mustards; mix well. Brush half of the marmalade mixture over ham; baste with pan juices. Return to oven; bake 1 to 1-1/2 hours more, basting frequently with pan juices and brushing with remaining marmalade mixture. Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices. For the mustard, I use Denison mustard but any with the seeds in it will work.
Make a spice bag with the spices and place the bag in the juices. Bring mixture to a boil; remove from heat. Store in the refrigerator until ready to serve. Heat and remove spice bag. This is very tart.
Cook squash whole in boiling water until barely tender (7 to 10 minutes). Cut in half lengthwise. Scoop squash out of shells and mash. Cook sausage with onion and drain off fat. Stir with mashed squash. Reserve 2 tablespoons Parmesan cheese. Add remaining ingredients. Mix well and spoon into shells. Place in shallow baking dish and sprinkle with remaining Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Season pork chops with garlic powder, pepper and salt. Brown pork in 2 tablespoons hot oil.
Mix in order given. Spread in pan about 14 x 8-inch, lined with wax paper. Bake 15 to 20 minutes in moderate oven at 350°. Cut in finger-shaped pieces and roll in powdered sugar while warm.
Beat sugar and eggs until light. Then add oil and beat. Add 1/2 of dry ingredients and beat well. Remove beaters. The rest must be hand mixed with a wooden spoon. Add zucchini and remaining ingredients and mix well. Pour into 1-pound bread pans that are greased and lightly floured. Bake at 350° for 1 hour. Let stand 10 minutes before removing from pan.
Cook and drain spaghetti. Stir in butter, Parmesan and beaten eggs to form crust. Layer in shallow casserole dish. Cook, uncovered, in microwave for 2 minutes. Spread Ricotta cheese on crust. Cook all remaining ingredients together to make filling. Pour over crust and cook in microwave for 6 to 7 minutes. Top with some Mozzarella cheese. Cook until cheese is melted. Let stand 8 minutes, then serve.
Debone and shred turkey. Mix with soups and broth. Cook down 4 hours at 250°.
Cook this in a microwave-safe container which holds 3 times the amount of ingredients or it will boil over.
Stir boiling water into gelatin for at least 2 minutes or until completely dissolved. Refrigerate for 15 minutes. Gently stir in cold ginger ale. Refrigerate 30 minutes or until slightly thickened. Remove from refrigerator and stir for 15 seconds. Stir in grapes and oranges. Pour into 6 cup mold. Refrigerate 4 hours. (If using plastic mold, spray mold with nonstick cooking spray for easy unmolding.)
Shake coating mix in large plastic bag. Add chicken and shake. Fry chicken in pan or deep fryer (making sure oil covers pieces well) for 5 minutes or until golden and crispy.
Sift together 3/4 cup sugar, flour, baking powder and salt. Melt butter and chocolate together; mix with milk and vanilla. Stir into flour mixture. Add broken nuts and blend thoroughly. Pour into well-greased cake dish.