HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, melt margarine. Add onion and saute until soft. Stir in flour. Cook over low heat for 1 minute. Gradually add milk, stirring constantly. Cook over medium heat until slightly thickened and begins to boil. Add 1 cup cheese, salt, mustard and pepper. Remove from heat; stir until cheese is melted.
Mix cream cheese, sour cream and sugar until fluffy. Drain pineapple and cherries. Add remaining ingredients to cream cheese mixture. Chill well. May be made the day before.
Heat oven to 350°. Mix egg and water. Crush 4 cups corn chips. Add egg mixture to crushed chips. Spread in lightly greased 13 x 9-inch baking dish. Combine chili, 1 cup enchilada sauce, green pepper and onion. Spread over corn chips in baking dish. Bake at 350° for 35 minutes. Top with cheese and remaining whole corn chips. Bake 5 minutes more. Top with lettuce and tomatoes. Serve with remaining sauce. Serves 6 to 8.
Melt chocolate and butter over low heat. Add brown sugar and stir to dissolve. Let cool. Beat granulated sugar and egg. Add chocolate mixture, flour, baking powder and vanilla, stirring just enough to mix. Pour into greased 13 x 9-inch pan. Bake in preheated oven at 325° for about 30 to 35 minutes. Makes 12.
Boil potatoes and medium onion; boil until tender. Pour water off potatoes except 1 cup. Melt margarine; add flour, milk and water off boiled potatoes and salt. Cook until thick. Pour over sliced potatoes; add cheese, more potatoes, sauce, cheese and more potatoes until all is gone. Cook at 350° for 1 hour.
Dissolve gelatin in 1 cup boiling water. Add cranberry sauce and undrained pineapple; add celery and nuts. Mix well and chill until set.
Soak beans overnight; cook with pork. When nearly done add salt. Fill canning jars 3/4 full with beans. Mix rest of ingredients together for sauce. Pour over beans in jars and cold pack for 2 hours.
Heat oven to 350°. Saute onions and garlic in hot fat until yellow. Add meat and brown. Pour off excess fat. Add vegetables and seasonings, bring to a boil. Pour mixture into a deep casserole. Press olives into meat. Combine corn meal, milk and eggs. Spoon over filling. Sprinkle with cheese. Bake 1 hour. Serves 6 to 8.
Mix melted butter, herbs from stuffing and eggs. Add corn and broccoli. Add 3/4 package dry stuffing. Pour into casserole and put remaining crumbs on top.	Bake 40 minutes at 325°.
Mix sugar, peanut butter and cream cheese together, mixing well. Then fold in Cool Whip and stir well. Place into a pie crust and chill.
Mix all together. Pour into a 9 X 13 pan that has been sprayed with Pam. Bake at 425 for 25 to 30 minutes. Cool and cut into little squares.
Mix well and spoon in hot oil in skillet until brown. Use tablespoon to measure size of fritter. Place on paper bag. Sprinkle with confectioners sugar or granulated sugar.
Combine ingredients, except shrimp; beat. Peel shell from shrimp, leaving last section and tail intact (optional). Butterfly shrimp by cutting almost through at center of back without severing ends. Remove black vein. Dry shrimp thoroughly between paper towels. Dip into batter. Fry in deep, hot fat (375°) until golden brown. Drain on paper towels. Serve immediately with lemon wedges and cocktail sauce or ketchup.
Tear spinach into bite size pieces. Heat wok or large skillet until hot. Add vegetable oil; rotate to coat side. Add garlic; stir-fry for 2 minutes. Stir in chicken broth, salt and pepper. Cover and cook 1 minute. Yields 2 servings.
Saute onions in butter. Add ground beef. Cook and drain. Add sauce, tomatoes, mushrooms and garlic salt. Stir and simmer for 20 minutes. Cook shells and drain.
Pour melted butter, salt and pepper over potatoes. Add onion, soup, milk, cream cheese and Cheddar cheese. Mix well. Cover with buttered crumbs or use crushed corn flakes. Bake at 350° for 1 hour.
Mix all ingredients in punch bowl and stir. Make sure punch bowl is half full; if not, add water. Fill remainder of punch bowl with ice.
In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 to 3 tablespoons of drippings. Cook onion until tender. Stir in flour; blend well. Add vinegar and water. Cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm. Yield: 6 to 8 servings.
Bake pie crust at 400° for 10 minutes, set aside; drain salmon saving liquid; spread salmon on a plate to flake and remove bones; beat 3 eggs; add cheese, old bay, sour cream, onion, dill and mayonnaise; stir in salmon and 1/2 c. of salmon liquid; stir mixture well and pour into baked crust; bake at 325° for 45 minutes or until knife comes out clean; serve warm with vegetable of choice.
Combine first 5 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly, until mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool. Cover and refrigerate.
Mix the first 4 ingredients in a large bowl. Next, mix in a saucepan the remaining ingredients and heat. Bring to a boil and pour over the veggies.
Mix all ingredients and marinate for at least 12 hours or up to 5 days. Excellent with chicken or beef.
Preheat oven to 350°. Grease cookie sheets. In large bowl with mixer at medium speed, beat all ingredients except walnuts and confectioners sugar until well mixed, occasionally scraping bowl with rubber spatula. Stir in walnuts. Drop mixture by rounded teaspoonfuls, 1/2 inch apart, onto cookie sheet. Bake 10 minutes. Remove cookies to wire racks; cool. Sprinkle with confectioners sugar. Makes 36.
Spread peanut butter between 2 Ritz crackers. Dip into melted chocolate bark until well coated. Lay on wax paper until cool. Chill in refrigerator, if desired, or eat at room temperature.
Pour into greased 2 1/2-quart casserole dish. Let stand in the refrigerator for 8 hours or overnight. Bake at 350° for 1 hour.
Stir together margarine, sugar and milk in a heavy 2 1/2 to 3-quart saucepan. Bring to a boil, stirring constantly. Boil for 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent sticking or scorching. Remove from heat. Gradually stir in chocolates until melted. Add remaining ingredients. Mix well until blended. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Preheat oven to 400 degrees. Separate crescent dough into 2 large rectangles. Place in ungreased round 9-inch pan. Press over bottom and half way up sides to form crust. Seal Perforations. Slice sausages and arrange over crust. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake 20 to 25 minutes until golden brown.
Rinse brisket and place on a large pan with the fatty side up. Cover top generously with minced onions. Sprinkle 2 ounces of liquid smoke. Cover pan with aluminum foil and seal tightly. Cook at 250° for 8 to 10 hours.
Mix all together; mold into 3 rolls. Wrap in plastic wrap. Refrigerate for 24 hours. Unwrap and bake on a rack in pan in a 300° oven for 1 1/2 to 2 hours. May be frozen.
Preheat oven to 375°. In large mixing bowl with electric mixer, beat margarine, sugar, egg and vanilla until well blended. Mix in flour until incorporated. Divide dough in half. With your hand, shape each section of dough into a log about 14 inches long and 1 1/2 inches wide. Place on greased baking sheet. Using your finger, make a depression down the center of each log about 1/2-inch wide. Spoon in lemon filling, mounding slightly. Bake 20 to 25 minutes or until tops are set and bottoms are golden. Let cool 2 minutes. Loosen bottoms with spatula. Sprinkle with powdered sugar. Cool completely before cutting into 1-inch diagonal slices.
Line a 9x13 dish or pan with the crescent dough, sealing the edges of the crescents together. Push dough about 1/2 inch up the sides of the pan. In a mixing bowl, combine the onion, soup, 1 cup Cheddar, eggs, salt and lemon pepper seasoning. Beat well. Pour into baking pan and sprinkle remaining cheese over the top. Bake in a 375 degree oven for about 30 minutes. Remove from oven and allow to cool slightly before cutting into small squares.
Combine everything but wieners. Simmer over low heat until thick. Grind up the wieners and add to sauce; cook 15 minutes longer. Do not brown beef before using.
Melt butter in skillet. Add chopped dates. Combine sugar and egg, then add to skillet mixture. Stir over low heat 3 to 5 mintues. Turn off heat. Add vanilla, nuts and Rice Krispies. Cool slightly, then form into balls size of walnuts. Roll in powdered sugar or coconut.
Mix all together and pour into greased baking dish. Bake at 375° for 40 minutes.
In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup; pour over bacon and grease. Cook, stirring constantly, until dressing thickens. Season to taste. Pour the hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately. Serves 4. (Endive or lettuce may be used instead of spinach.)
Dice all of the ingredients into small bite size pieces in a large mixing bowl. Combine all ingredients and salt lightly. Do not use broccoli florets, just the stems; peel and dice. Pour the entire bottle of Ranch dressing into mixture; stir and chill. Will keep in refrigerator for days.
Cream butter and sugar together. Add egg and blend with milk; add lemon, bananas, flour and nuts. Bake at 350° for 35 to 40 minutes in a loaf pan. Cool completely before slicing.
Combine butter, sugar, syrup, eggs and vanilla and beat well. Add remaining ingredients. Mix well and spread in a 10 x 15-inch pan, floured. Bake 30 minutes at 350°.
Mix together. Bake at 350° for 30-35 minutes. Let cake cool. Then put on icing.
Prepare dinner as directed on package. Add tomato; mix lightly. Brown meat; drain. Stir in tomato sauce and onion. Spoon dinner mixture into a 1 1/2-quart casserole. Top with meat mixture. Sprinkle with chips. Bake at 350° for 20 minutes, or until thoroughly heated.
In a large saucepan, brown beef and drain fat. Add oil, sauce, paste, onion, salt, pepper, parsley, oregano and garlic. Bring to a boil, then simmer 1 1/2 hours. Stir frequently.
Peel and slice carrots. Cook in salt water (don't overcook) until tender. Drain well. Chop pepper and add to carrots. Combine remaining. Pour over carrots while still warm. Marinate 2 to 3 days. Drain well before serving. Liquid may be reused. Keeps up to 2 weeks in refrigerator.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Rinse broccoli to thaw; drain. Mix broccoli, 2 cups of the cheese and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper until smooth (15 seconds in blender on high or for 1 minute with hand beater). Pour into plate. Bake approximately 25 to 35 minutes (or until knife comes out clean). Top with remaining cheese. Bake just until the cheese is melted (approximately 1 to 2 minutes longer). Let stand 5 minutes. Garnish with tomato slices.
In a greased 9 x 13-inch pan, spread marshmallows evenly. Prepare cake mix as directed on box. Pour over marshmallows. Mix dry jello and strawberries together. Spoon over cake mix. Bake at 350° for 45 to 50 minutes.
Beat eggs, add sugar, salt, butter and syrup. Beat together. Add nuts. Pour into 8-inch pastry-lined pie dish. Bake at 375 for about 40 minutes.
Pare fruit; cut in thin slices after removing core. Mix pears and sugar. Place over low heat in large kettle. Stir until sugar is melted and syrup formed. Simmer until fruit is clear, stirring occasionally. Add grated rind of 2 lemons and juice of all 6. Add ginger, cut in small pieces; simmer until thick. Put in sterilized jelly glasses; cover with paraffin, or seal in sterilized pint jars while hot. Yields approximately 18 glasses.
Mix crackers and oil until oil is well soaked into crackers. Add remaining ingredients. Stir until evenly coated. Heat in oven at 250° for 45 minutes or so, stirring every 15 minutes.
In medium saucepan, cook onion in butter until tender, Add corn, broccoli, carrots and water. Bring to boil; reduce heat and simmer for 10 minutes or until vegetables are tender. Stir in soup, milk, cheeses and pepper. Cook and stir over medium heat until cheeses are melted and mixture is heated through.
Grate and mix cheeses together. Add garlic powder and minced onions. Chill mixture until easy to form into balls. Roll in parsley flakes and chopped nuts.
Preheat oven to 425°. Combine oats, flour, apple, brown sugar, baking powder, salt and 1/2 teaspoon cinnamon. Add milk, egg and oil, mixing just until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Mix granulated sugar and 1/4 teaspoon cinnamon; sprinkle scant 1/4 teaspoon over each muffin. Bake 15 to 18 minutes or until golden brown.
Mix all ingredients together. Top with reserved cracker crumbs. Bake at 350° for 1 hour. Serves 4 to 6.
Boil noodles until tender. In a different pan (while noodles are cooking), put the cream of chicken soup and the 2 soup cans full of milk. Mix well. Cook over heat until ready, then add the chicken and cheese. Drain the noodles. Mix in with the cream mixture.
Brown hamburger; drain fat off. Add remaining ingredients. Use empty 16-ounce can to add 5 cans water to mixture. Bring to boil. Reduce heat and simmer 30 to 45 minutes. Very filling soup.
Add orange Jell-O to cottage cheese. Drain crushed pineapple and Mandarin oranges and fold in. Whip whipped cream and add vanilla or use Cool Whip.
Cream the eggs, Crisco and sugar, then add dry ingredients alternately with milk; mix well. Chill dough overnight or a couple of hours. Roll out and cut into desired shapes. Bake in a 350° oven for 8 to 10 minutes or until light brown. Frost when cool. Makes about 3 dozen. If the cookies are rolled out thin, they will be harder than they would be if rolled thicker.
Cook pasta according to directions. Drain pasta; rinse with cold water. Drain again. Meanwhile, in a large skillet cook turkey, lamb or beef, onion and garlic until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, wine or beef broth, parsley, oregano, salt and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in 1/2 cup Parmesan cheese
In a medium bowl, cut up bananas and then beat smooth with a mixer; set aside. In a large bowl, combine oil, sugar, eggs and vanilla; beat smooth. Alternating with bananas, add dry ingredients. You may use a spoon. Stir in the walnuts. Pour into greased bread tins. Bake at 350° for 50 to 60 minutes. Done when a toothpick comes out clean. Top may crack.
Preheat oven to 350°. In small bowl, combine soup and milk; set aside. In medium bowl, combine tuna, broccoli, 1/2 cup cheese and 1/2 cup French fried onions. Stir in 3/4 cup soup mixture.
Chop 2 cans of chilies into the bottom of an 8 x 8-inch pan. Top with 10 ounces shredded Cheddar cheese. Mix eggs and milk together; pour over top of the chilies and cheese. Cut into squares. Bake at 350° for 30 to 40 minutes, until golden brown.
Boil the potatoes in skins about 1/2 hour. Cool in refrigerator, then peel and grate. Mix together potatoes, Cheddar cheese, dry onion, soup, 1/2 cup melted butter and sour cream. Press into greased 13 x 9-inch pan. Before baking, sprinkle cracker (or bread) crumbs and pour 1/4 cup melted butter over top. Bake at 350° for 30 minutes.
Shred cabbage, carrots and peppers. (Can use large package of shredded cole slaw, but add peppers to it.) Salt to taste.
Combine peanut butter, margarine and confectioners sugar in a large bowl. Blend together well. Add rice cereal and blend into peanut butter mixture. Form into 3/4-inch balls and dip in dipping chocolate.
Melt fat and saute apples until tender; add all other ingredients and cover. Steam about 8 to 10 minutes. If cherries are very tart add 1 tablespoon sugar. Stuff bird and truss. Bake with breast up until brown, then turn over. Do not prick skin. I make a double recipe and tie what is leftover in a cloth and put in the pan with the duck.
Mix all ingredients together with spoon. Drop by spoonfuls onto cookie sheet. Bake 8 to 9 minutes at 375°. Mmmm! They're sooo yummy!
Mix pudding according to package directions. Chill. Cut cake into 1 inch cubes. Place 1/2 of the cake into glass bowl. Stir strawberries and preserves together. Spoon 1/2 of strawberry mixture over cake. Pour 1/2 of pudding over strawberries. Repeat this procedure again until all is used. Garnish with cool whip and fresh strawberries.
Finely chop shrimp, reserving a few whole shrimp for garnish. Combine chopped shrimp with remaining ingredients, except green onion. Mix well. Spoon into serving bowl; garnish with green onion and reserved shrimp. Chill. Serve with assorted crackers, chips or vegetable dippers. Makes about 2 1/2 cups dip.
Wash and prepare squash. Coat both sides of squash with corn meal. Spray baking sheet generously with cooking spray. Spread squash evenly on baking sheet. Spray squash generously with cooking spray. Salt and pepper to taste. Bake at 400° for 20 minutes.
Combine cocoa, non-caloric sweetener, cinnamon stick and 2/3 cup water. Bring to boil, stirring constantly; boil 1 minute longer. Stir in skim milk. Cook until heated through (do not boil). Add vanilla; remove cinnamon stick. Beat with rotary beater. If desired, garnish with additional cinnamon sticks. Makes 4 servings.
Cook zucchini in salt water 10 minutes; drain well. Brown meat and onion in skillet. Place zucchini in 2 1/2-quart casserole; pour spaghetti and meat into casserole and mix together. Pour melted cheese over the top and bake covered for 35 minutes at 400°.
Boil for 3 minutes the first 3 ingredients. Dissolve 2 envelopes Knox gelatine in 1/2 cup cold water and add to boiled mixture. Cool until syrupy. Add remainder of ingredients. Combine and refrigerate. Serves 6 to 8.
Beat egg whites to peak. Add pinch of salt. Put in 1/2 of the cream of tartar. When half beaten, sift in the sugar. Add 1 tablespoon water into yolks, then beat until thick. Fold together whites, yolks and flavoring. Add flour and remaining cream of tartar. Bake in an ungreased tin, wet with cold water. Bake 1 hour at 300°. Remove carefully, turning tin upside down to cool.
Cover cucumbers with boiling water each morning for 4 mornings and on the 5th morning, chunk into cubes. Heat spices, sugar and vinegar and pour over pickles. Let set 48 hours. Heat and can. Takes 7 days to complete.
In a medium skillet, cook onion, celery and garlic in margarine until tender, but not brown. Stir in ketchup, water, brown sugar, vinegar, chili powder, salt and pepper. Simmer, uncovered, for 10 to 15 minutes. Add pork; heat through. Serve meat on buns with sauce.
Place chicken pieces in 9 x 13-inch pan. Mix other ingredients and pour over chicken. Bake at 350° for 1 hour. Serve with rice on side.
Make one day in advance! Line bottom of spring-form pan with wax paper (trace pan bottom onto wax paper; cut and fit into pan bottom). Melt chocolate morsels and 6 tablespoons water in double boiler. Add sugar. Remove from heat. Add 6 egg yolks. Beat egg whites until stiff. Fold into chocolate mixture. (Do in large bowl.) Beat 1 pint heavy cream, adding vanilla. Fold into chocolate mixture. Line bottom and sides of pan with ladyfingers (there will be a couple of leftover ones) to form picket fence. Chill overnight. Two hours before serving, beat 1/2 pint heavy cream with 2 tablespoons sugar. Pour over mousse, then sprinkle with chocolate sprinkles immediately before serving.
Preheat oven to 350°. Mix seasonings together. Put chicken on cookie sheet or baking sheet. Pour lemon juice over it. Sprinkle seasonings evenly over chicken. Bake for 1 hour. (Skin may be removed before seasoned with lemon juice and seasonings.)
Prepare chicken wings. Combine remaining ingredients. Pour over chicken wings; marinate at least 4 hours. Line baking pan with foil. Add chicken and marinade. Bake at 250° for 3 1/2 hours.
Heat chocolate chips in saucepan over low heat, stirring frequently, until melted. Stir in peanuts and noodles until evenly coated; remove from heat. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm. Makes about 3 dozen cookies.
Bring water to a boil; add oatmeal and butter. Let stand 20 minutes, covered. Add eggs; mix well. Blend remaining ingredients except nuts. Add to oats; mix well. Add nuts. Put in greased bread pans. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Blend together cake mix, pie filling and eggs in a large mixer bowl. Beat at medium speed for 2 minutes. Combine sugar and cinnamon. Spread half the batter in greased 13 x 9-inch pan; sprinkle with half the cinnamon-sugar. Repeat with remaining batter and cinnamon-sugar. Bake 30 to 35 minutes, until wooden pick inserted in center of cake comes out clean. Cool. Makes 12 servings. Preparation time: 10 minutes. Bake time: 35 minutes.
Stir oats in hot water; let stand a few minutes. Cream butter and eggs, add oats and dry ingredients and vanilla, and mix thoroughly. Pour batter into greased and floured baking pan and bake at 350° for 30 minutes. Spread topping on cake while hot, then return to oven for a few minutes.
Mix plain yogurt (small cup) with garlic powder to taste. Cut several chicken breasts into cubes. Dip in yogurt mix and in wheat germ or oat bran that has poultry seasoning and 1 teaspoon salt. Bake on a cookie sheet at 425° for 25 minutes. Dip in honey mustard or barbecue sauce or yogurt with curry powder and sugar-onion powder.
Sift together flour, soda, salt, ginger and cinnamon. Cream together sugar and shortening. Stir in molasses, water and coconut. Blend in the dry ingredients gradually. Chill dough for at least 2 hours. Roll out 1/3 at a time on a floured surface to 1/8-inch thickness. Place on ungreased cookie sheets. Bake at 375° for 7 to 10 minutes.
Chop 1 package ham. Mix with onion powder, Accent and Worcestershire. Form ball. Chop other package of ham and roll ball in until covered. Put in refrigerator and serve with crackers.
Make breadcrumbs and mix in all dry ingredients. Grease ceramic or glass, shallow casserole and melt butter in it.	Dip fish in butter, then in crumb mixture, and lay back in baking dish. Bake in 375° oven for 30 minutes.
Sift the first 5 ingredients. To the juice and rind of orange, add shortening and boiling water to make 3/4 cup. Add with egg to dry ingredients. You can add walnut meats if you like. Add cranberries. Mix and pour into a greased, lined bread pan. Bake at 325° for 1 hour.
Mix all ingredients together. Roll dough into marble size balls. Place on baking sheet. Bake at 350° for 15 minutes.
Brown meat; drain. Add onion and cook until tender. Stir in Parmesan cheese, egg and seasonings. Fill shells. Place in baking dish. Top with tomatoes, sauce and water. Cover with foil. Bake at 350° for 1 hour. Remove foil. Top with cheese and melt. Serves 4 to 6.
When cake has baked 18 minutes, combine in saucepan used before, oleo, milk and cocoa. Bring to a boil. Remove from heat and add powdered sugar, chopped nuts and vanilla. Pour over hot cake. Allow cake to cool before serving.
Mix pudding and milk; add Cool Whip. In 9 x 13-inch pan, layer graham crackers, pudding mixture, graham crackers, then top with frosting. Refrigerate 2 hours or overnight. Cut into squares to serve.
Cook potatoes. Cool, dice and place in a large mixing bowl. Mix in remaining ingredients. Add more or less mayonnaise until salad is pleasingly moist. Chill and serve on romaine lettuce.
Dissolve jello in hot water. Drain pineapple, reserving syrup. Add water to syrup to make one cup. Add to jello with vinegar and salt. Chill	until partially set.	Fold carrots, pineapple and nuts into jello. Turn into individual molds or 10 x 6 x 1 1/2-inch pan. Chill until firm. Serve on lettuce.
Slice loaf lengthwise; put ham and cheese between bread. Melt butter; saute onions. Add poppy seed and dry mustard; pour over loaf. Wrap in aluminum foil and bake 30 minutes in a 350° oven. Slice to serve.