HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, cream butter or margarine and shortening	together. Add	vanilla. Gradually add 10x sugar, one cup at a time, beating very well. Beat on medium speed. Scrape sides and bottom of bowl often. Add milk and beat at high speed until light and	fluffy. Will keep very well, covered tightly, in refrigerator for several weeks. Great for decorating fancy cakes. Set	out at room temperature before using.
Snap off base of asparagus and snap into 2-inch lengths. In a small bowl, blend small amount of water and cornstarch. Stir in soy sauce and set aside. Stir-fry asparagus and green onions in oil for about 4 minutes, stirring constantly. Add mushrooms and cook another minute. Add your liquid and simmer. Serve over cooked rice. Makes about 4 servings.
In saucepan, cook bacon, onion and celery until bacon is lightly browned and vegetables are tender. Pour off drippings. Dice potatoes; add with broth, salt and pepper. Cover; simmer 12 to 15 minutes or until potatoes are done. Stir in soup, sour cream, milk and parsley. Heat through. Serves 6.
Cook beans. Brown meat and stir in Chili-O mix, tomatoes, seasonings and onion. Add beans; cook down to desired consistency. Can serve with rice or tortilla chips. Top with cheese. Can eat as a dip.
Mix ingredients together until ball is formed. Spread and shape in 9-inch pan. Prick all over with fork. Bake at 350° for 8 to 10 minutes. Cool and fill with fresh glazed strawberries.
Chop onions and tomatoes. Peel and slice carrots 1/4-inch thick. Seed and mince the jalapenos. Heat oil in medium saucepan. Add the onions and carrots. Reduce heat to low. Simmer for about 3 minutes. Add the tomatoes, jalapenos, corn, beans with their juices and chilies. Cover and simmer for 20 minutes or 45 minutes for a more mellow flavor. Good over pasta or rice.
Heat oven to 350°. Remove crust from bread and put one layer of bread in a 9 x 13-inch pan. Layer your choice of filling and 1/2 of cheese. Cover with the remaining slices of bread. Beat eggs, milk and seasonings together and pour over bread. Bake uncovered 1 hour or until center is set. Prior to baking completion, add remaining half of cheese to allow for melting. Serve immediately. Can be prepared ahead of time and left in refrigerator. Allow for extra baking time.
Mix together yeast, warm water and sugar; let stand for 7 minutes for yeast to activate. In a separate bowl mix eggs, salt and oil. Add mixture to activated yeast mixture; mix well. Start adding flour until sticky & starts pulling away from sides of bowl. Let rise 1 hour or until double in size. Place ball of dough on floured surface, pinch off and form into rolls, place on greased cookie sheet and let rise 1 hour. Bake in preheated 350 degree oven until light golden brown. Take out and spread butter on top of rolls.
Place chicken in a greased shallow 2-quart baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper. Pour over vegetables. Cover and bake at 350° for 60 to 75 minutes or until vegetables are tender. Yields 5 servings.
Mix first 5 ingredients together; leave overnight. Next morning, drain, then add other ingredients. Refrigerate a few hours.
Preheat oven to 300°. In a bowl or Pyrex baking dish, drain artichoke juice only 1/2 way. Add grated cheese and may. Mix together with a fork. Bake for 20 minutes.
Put sugar in a bowl. Add dissolved yeast, sour cream, eggs, butter and salt. Slowly stir in flour. Break dough into 3 or 4 parts and roll out immediately. Brush dough with melted butter and then spread with your favorite filling: nut, prune, poppy or cheese.
Beat together egg yolks, milk, Bisquick and salt. Fold in stiffly beaten egg whites.
Beat egg yolks; add sugar and rest of ingredients. Cook until thickened. Pour into already baked pie shell. Top with beaten egg whites and some sugar and brown or put Cool Whip on top.
Cook broccoli until slightly tender. Cut into small pieces. Drain and place in buttered casserole dish. Mix remaining ingredients together over slow heat until cheese melts. Pour over broccoli. Cover with crushed corn flakes. Coat crumbs with margarine. Cook about 20 minutes in a 350° oven or until the casserole begins to bubble.
Parboil spinach, then chop. Parboil shrimp. If large, cut up. Cut tomato and onion small. Add margarine. Let sauce with shrimp and spinach for 15 minutes. Add rice and water enough to cover. Salt and pepper to taste. Cook until rice is tender on low fire.
In baking pan, sift dry ingredients. Add softened butter and mix well together. Add milk to dry ingredients. Arrange peach slices over batter. Bake in 375° oven for 25 to 30 minutes.
Saute onion in Crisco oil. Add flour and brown lightly. Add chopped tomatoes and brown sugar. Salt and pepper to taste. Simmer 20 minutes.
Blend eggs with cream and corn. Mix in remaining ingredients. Spoon into greased 1 3/4-quart casserole. Cover and bake in preheated slow (325°) oven about 45 minutes. Garnish with crisp bacon bits, if desired.
Beat eggs gently (not frothy). Blend thoroughly with anchovy paste, garlic, chili powder and Romano cheese. Mix mayonnaise and soup mix well, then blend all together. Refrigerate overnight.
Heat beets in their own liquid. In small saucepan, melt margarine. Remove from heat; add flour, brown sugar and orange juice. Return to heat, stirring constantly, until thickened. Drain beets; add sauce to beets. Makes 4 to 5 servings.
Put pepper on a gas grill or broiler until pepper is blackened. Take off grill and put in paper bag for 1/2 hour. Peel blackened skin off peppers. Remove seeds. Slice peppers ; add chopped garlic, oil, and salt and pepper to taste.
Grind fruits and nuts. Mix all ingredients together. Shape mixture into balls and roll in fine coconut, ground nuts or dip into softened chocolate. Chill.
Warm oil in large skillet. Saute garlic, onion, basil, oregano, red peppers and pepper for about 3 minutes. Add red wine, Parmesan cheese, mushrooms and crushed tomatoes. Bring to almost boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve over linguini.
Combine oats, butter, salt and soda, not sugar. Put sugar in a heavy skillet. Place over moderate heat and stir constantly with a wooden spoon until sugar melts and becomes brown in color, caramelized. When sugar has melted, remove from heat and quickly add peanut butter, oats, salt and soda. Pour into a well-greased baking sheet. Spread with spatula into thin pieces.
Mix all ingredients except chicken, cheese and chips. Layer chips. Layer chicken. Layer sauce. Repeat and then top with cheese. Bake 30 minutes at 350°.
Melt margarine. Add flour and pat in a 13 x 9-inch pan. Bake 15 to 20 minutes in a 350° oven. Cool. Beat cream cheese; add powdered sugar. Fold in Cool Whip. Spread over crust.
Melt butter. Add soups and rice and mix. Bake at 350° for approximately 1 hour.
Place cream cheese and soup in a 4 ounce cup glass measure. Microwave at Medium 50% power 5 to 6 minutes or until soup and cheese are smooth. Stir every 2 minutes. Add canned shrimp and next 3 ingredients. Microwave at Medium 4 minutes. Garnish with whole shrimp if desired. Serve with sweet red or green pepper slices, endive and breadsticks.
Prepare pudding mix with cold milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the rocks into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or overnight. Garnish with gumdrop flowers or gummy worms, if desired. Let stand at room temperature 10 minutes before serving. Store leftover pie in freezer.
Mix first 3 ingredients and place in an 8 x 13-inch pan. Bake 8 minutes at 400°. Mix cream cheese and sugar. Add Cool Whip. Spread over cooled pretzel crust. Mix jello and water. Add berries. Let stand 10 minutes. Pour over cheese mixture and refrigerate.
Boil together sugar, margarine and evaporated milk for 10 minutes, medium heat. Remove from heat. Add chocolate chips and vanilla. Mix well. Add flour, graham cracker crumbs and nuts.
In saucepan, melt butter. Saute onion and celery until tender. Add potatoes, milk and corn. Heat to serving temperature. Remove from heat and stir in Cheddar cheese until melted. If necessary, return to low heat to finish melting cheese.
Add water, shortening, sugar, eggs and zucchini. Mix well. Add vanilla, soda, salt, baking powder, cinnamon and cloves. Stir well. Add nuts and raisins. Pour in well-greased loaf pans. Bake at 350° for 60 minutes.
Mix spaghetti, 1/2 can of broth and water. Boil. Drain and set aside. Saute butter, 1/2 can broth, bell pepper, onion and mushrooms in skillet. Mix together Velveeta cheese, Ro-Tel tomatoes, diced chicken and English peas. Mix together all ingredients. Bake for 20 minutes at 400°.
Break egg in mixer bowl. Beat until frothy. Beat in milk and butter. Slowly beat in flour and salt. Batter should be light, but not foamy. If batter becomes lumpy, strain it. Bake in preheated 400° oven. Oil custard cups or muffin tins. Fill 2/3 full. Bake about 30 minutes or until brown.
Mix above with beater. Press into mold or dish. Refrigerate 2 to 3 hours. Ice with 1 ounce cream cheese and small amount milk. Garnish with parsley or paprika. Serve with crackers of choice.
Break angel food cake into bite-size pieces. Dump crushed pineapple and blueberries. Mix well. Pour into 2 regular-size cake pans. Spread Cool Whip over the cakes and refrigerate.
Mix pudding as directed. Pour pudding evenly into pie crust. Refrigerate 15 minutes. Spoon Cool Whip to form top layer. Sprinkle crumbs of Oreo cookies over Cool Whip.
Cook hamburger and onion. Drain. Mix cheese, milk, eggs, mayonnaise, oregano, salt and pepper. Add hamburger and onion. Mix and pour into 9-inch pie shell. Bake at 350° for 35 to 40 minutes.
Combine cucumbers, lime and water. Set for 24 hours. Rinse well. Add vinegar, sugar, celery seed, cloves, spice and salt. Cook until done.
In skillet brown ground beef. Drain. Stir in taco seasonings, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole dish. In separate bowl, prepare corn bread mix according to box directions, except add 1/2 can French fried onions. Spoon corn bread mixture around outer edge of casserole. Bake, uncovered, at 400° for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 or 3 minutes more. Serves 6.
Grease bottom only of a 9 x 13-inch baking dish. Mix pecans and coconut and spread into bottom of pan. Prepare cake mix as per box directions and pour over pecans and coconut. Combine cream cheese, margarine, vanilla and powdered sugar and spread (or lob) over cake mix. Bake at 350° for 50 to 55 minutes.
Cream 1 package of regular or light (not whipped) cream cheese. Add a little bit of mayonnaise, just to make the cream cheese spreadable. Add 1 small can of crushed pineapple that has been well drained. Add chopped dates and chopped pecans, until they look in equal portions to the cheese mixture. Slice red and green apples, leaving the skins on. Dip each slice in a mixture of citrus acid mixed with water or with fresh lemon juice, mixed with water. Lightly wipe off slices with paper towels. This prevents browning of the apple slices. Place the spreadable dip in a bowl and in the middle of a large plate. Arrange the slices in an attractive pattern around the dip.
Crumble 4 slices bread on bottom of pan, then chicken and remaining mixture. Then add cheese and rest of bread, crumbled on top. Bake 1 hour.
Mix and pour into unbaked pie shell.	Bake 40 minutes at 325°. Pecans can be added, if desired.
To 2 cup glass measuring cup add onion, butter and broth. Microwave on High 2 minutes. Whisk in flour until smooth. Whisk in lemon juice, then capers, then cream until desired thickness.	Serve over cooked fish, poultry or vegetables.	I always serve cooked rice on the side.
Combine eggs, sugar, oil and beat well. Add carrots, pineapple, coconut, walnuts and raisins; mix well. Add flour, baking soda, cinnamon and nutmeg; mix well. Bake in a 10 x 14-inch greased and floured pan at 350° for 45 minutes.
Mix soup and milk together. Add beans and about 2/3 can of onions. Sprinkle the remaining onions on top the last 10 minutes of cooking time. Bake at 350° for 30 minutes.
Combine altogether, mixing well. Spread into an 8 x 8-inch greased pan. Bake for 25 minutes at 350°.
Boil zucchini about 5 minutes in salted water. Take middles out of zucchini and dice. Combine all of the ingredients and stuff into zucchini shells. Dot stuffed shells with butter and place in baking pan. Bake in 350° oven for 20 to 30 minutes. Serves 4.
In blender (or food processor) combine all ingredients except chicken. Mix until smooth. Pour in a large baking dish. Pound cutlets to 1/4-inch thickness. Place in baking dish. Coat on both sides and cover. Refrigerate overnight.
Saute onion in oleo; soak bread in water and drain moisture. Add onion, bread, spices and sausage. Stuff goose. Place on roasting pan with 3 inches of water and bake at 350° for 1 hour. Drain water and baste for 2 hours.
Mix together and bake in a square casserole and cover with aluminum foil. Make slits in top to allow steam to escape. Bake at 350° for 1 hour and 15 minutes.
In a large pitcher, pour water over tea bags. Let stand 5 minutes, then remove tea bags. In punch bowl, combine tea, juices and lemonade. Before serving, add ginger ale and ice.
Let cream cheese sit out to get it soft. Take dried beef and cut into tiny little squares. Add all ingredients together except nuts. Mix well together and form a ball. Roll ball in tiny little pieces of pecans to make your "cheese ball" type dip. Great with Wheat Thins, Sociables, etc.
Grease eight 2 1/2-inch muffin cups. Set aside. Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. Measure drippings. Add enough melted butter or margarine to equal 1/4 cup.
Grind cranberries and whole orange (not seeds). Pour sugar over mixture and set overnight. Mix Jell-O with hot water and jell until thick. Add pineapple and juice with nuts to cranberry mixture, then add to Jell-O mixture. Mix well and return to refrigerator to jell.
Preheat oven to 350°. Cook the rice in 1 1/2 cups of water until done; set aside. Wash the zucchini thoroughly, trim ends and slice in half lengthwise. Scoop out the pulp, leaving a 1/4-inch shell. Chop the zucchini pulp and reserve for later use. Saute onion and garlic in oil until softened. Add the chopped zucchini, red or green pepper, mushrooms, herbs, spices and salt and cook until the zucchini is softened. Remove from heat; add the tomatoes and rice and mix well.
Beat eggs lightly with a fork. Mix the remaining ingredients. Top with either chopped pecans or arrange halves. Bake in a single pie crust. The first 10 minutes, set the oven at 400°. Reduce the heat to 350° and bake until a knife inserted in the middle comes out clean.
Brown ground beef and onions. Drain. Stir in salt and pepper. Place in bottom of a lightly greased 9-inch pie plate. Sprinkle with cheese. Combine milk, biscuit mix and eggs. Beat until smooth. Pour over meat and cheese. Bake at 350° for 30 minutes, until brown. Let cool for 5 minutes before serving. Serves 6 to 8.
Combine orange juice concentrate, cranberry juice and sugar. Chill. Stir in club soda. Pour over crushed ice.
Cut the apples into a 13 x 19-inch pan. Sprinkle with 1 cup water, cinnamon and nutmeg. Cream together the butter and sugar. Add the eggs, flour, nutmeg to taste, baking powder and 2 teaspoons cinnamon. Spread batter over the apples. Bake 35 to 45 minutes or until golden brown. Serve warm with whipped cream.
Mix the first 5 ingredients in a bowl with a fork; don't add milk all at once. Dough should come away from the sides. Put onto floured surface and cut into strips. Dip strips in melted butter and then in cinnamon-sugar mixture. Bake for 12 to 15 minutes at 425°.
Mix oleo, sugar, flour and salt. Press in bottom and sides of flat baking dish. Bake 20 to 25 minutes in a 420° oven. Cook and cool pudding. Pour in crust. Let stand until pudding is cold, then pour cherry pie filling over pudding and top with Dream Whip.
Preheat oven to 350°. Saute the onion and green pepper in butter. Combine all ingredients except grated cheese and place in a greased 2-quart casserole dish. Bake, uncovered, for 25 to 30 minutes. Top with cheese and cook 5 more minutes or until cheese is melted. Yield: 8 servings.
Brown salt pork; saute onion in same pan until they are transparent. Dice potato and boil until tender. Add milk, corn, onion, pork and season to taste. Heat through before serving.
Cook vegetables for 10 minutes. Drain and mix together with remaining ingredients. Pour into a buttered casserole dish.
Cook the rotini in boiling, lightly salted water according to package directions. In a 12-inch nonstick skillet, heat 1/2 cup of the chicken broth to boiling. Add the garlic and simmer the mixture until it is fragrant, about 1 minute. Add the pepperoni and cook 1 minute longer, stirring occasionally. Add the three colors of peppers, remaining chicken broth, herbs, salt and pepper. Cook, stirring occasionally, for 5 to 6 minutes or until the peppers are tender, but not mushy. About half of the broth should have evaporated during the cooking. Stir in the Mozzarella cheese and remove skillet from heat. Drain the pasta thoroughly. Stir pasta into pepper mixture. Garnish with lemon wedges. Serve warm. Makes 6 servings.
Preheat oven to 375°. Remove 1/2 cup cookie dough and reserve. Add flour to remaining dough and knead to combine. Press dough into a 14-inch circle on 15-inch pizza pan. Bake 15 to 20 minutes or until lightly browned. Let cool 10 minutes. Loosen from pan and cool completely. Blend cream cheese, brown sugar and vanilla together until smooth. Spread on cooled cookie. Peel, core and slice apples. Dip slices in soda to prevent browning. Arrange apples on cream cheese. Heat caramel topping slightly and drizzle over apples. Sprinkle chopped nuts over pizza. Cut into pieces and serve. Yields 12 to 16 servings.
Mix all ingredients thoroughly and reserve egg whites for meringue. Bake in a 350° oven until crust is brown and filling is set, about 30 minutes.
Peel tomatoes and quarter into dishpan. Cut off corn and add to tomatoes. Add minced onions and all other ingredients. Simmer for about thirty minutes. Place in clean, sterilized quart jars. Can on 10 pounds pressure for fifteen minutes.
Pour boiling water over oats. Let stand 30 minutes. Cream butter or margarine and sugars. Add remaining ingredients. Mix all well. Bake in 350° oven for 30 minutes or until done.
Preheat oven to 375°. In large mixing bowl, combine eggs and pumpkin. Add sugar, salt and spices to pumpkin mixture. Stir in milk and molasses; blend. Pour into pie shells. Bake for 40 to 45 minutes or until knife inserted comes out clean.
Prepare orange juice as directed on can. Mix with Hawaiian Punch, pineapple juice, fruit cocktail and water in a large punch bowl. Scoop sherbet into punch and serve.
In a large saucepot, heat oil. Brown meat. Stir in garlic, onion, celery, salt and pepper. Add water to cover. Cover; bring to a boil, lower heat and cook until vegetables are tender. Add green beans and cook for 5 more minutes. Makes 12 servings.
Preheat oven to 425°. Prepare pie shell. Spread half of the cherry pie filling in bottom. Set rest of filling aside. Bake shell 15 minutes or just until crust is golden. Remove from oven. Reduce oven temperature to 350°.
Combine all ingredients except bread sticks. Mix well. Place dough on a cookie sheet according to package directions. Spread lightly with margarine mixture. Bake at 350° for 15 to 18 minutes or until lightly browned. Serve with remaining mixture. Makes 8 bread sticks.
Combine mayonnaise, flour, chicken broth, pepper, salt and milk. Cook over low heat until thick, stirring constantly. After mixture is thick, add chicken, peas and corn; heat thoroughly. Spoon mixture into 8-inch baking dish, sprayed with Pam. Keep warm. Unroll crescent rolls into 2 rectangles. Place rectangles over chicken mixture to form complete crust. Press perforations together to seal. Bake at 350° for 15 minutes, or until crust is browned.
Preheat oven to 350°. Combine refried beans, jalapeno relish and enchilada sauce together in a bowl, mixing together. Add 6 ounces of cheese and mix (add fresh jalapenos, optional). Wipe inside of bowl with paper towel (this keeps from burning the inside of the bowl.) Sprinkle with remaining 2 ounces of cheese. Cover and place in oven for about 15 minutes. Stir and cook for 15 minutes longer or until bubbling or cover and microwave for about 10 minutes. Stir before serving. Dip tortilla chips.
In a large skillet, cook and stir the beef and onion in butter until tender; stir in garlic salt, flour, salt, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat thoroughly. Serve over noodles.
Rinse chicken. Salt cavities lightly. Melt butter; set aside 1 tablespoon for brushing chicken. Stir onion into rest of melted butter; saute until soft. Stir in water and 1/2 cup of the orange juice concentrate; heat to boiling. Pour over stuffing mix in a bowl; toss until evenly moist. Stuff into neck and body cavities of chicken. Skewer neck skin to back; twist wing tips flat against back. Fasten body cavities openings with skewers and string; tie legs to tail. Place chicken, breast side up, on a rack in a small roasting pan. Brush melted butter over chicken. Roast 2 1/4 hours at 350° in a preheated oven.
Wash beans. Simmer beans, water and meat in covered kettle 2 1/2 to 3 hours. Add water if needed. Fry onion, celery, garlic and green pepper in butter until tender. Add to soup with tomatoes and seasonings. Cover and simmer at least 30 minutes longer.
In a large bowl, dissolve yeast in water. Add buttermilk, sugar and salt and set aside. In another bowl, combine flour, baking powder and soda, then cut in shortening until it resembles small peas. Add liquid ingredients and mix lightly, but do not knead the dough. Refrigerate overnight or up to 3 days.
Line bottom of bowl with lettuce. Add next 6 ingredients in layers. Top with mayonnaise. Sprinkle on heavy layer of Parmesan cheese. Let chill in refrigerator overnight.
Trim fat from chops. Mix flour, salt and pepper. Dip chops in mixture. Preheat electric skillet to 360°; add oleo. Brown chops on both sides. Add 1/2 cup of water, cover and open vent. Set dish at medium. Simmer and time dish for 30 minutes. After frypan shuts off, lay corn and broccoli in frypan and add remaining 3/4 cup water. Close vent and continue simmering for 10 to 13 minutes. Serves 4.
Combine cake mix, butter and 2 eggs. Press into 13 x 9 x 2-inch pan. Combine cream cheese, 2 eggs and powdered sugar. Mix well and spread over top of first. Do not mix. Bake at 350° until lightly browned, about 30 minutes.
Pierce potatoes and place in oven. Microwave for 8 or 9 minutes, or until fork-tender. Peel and slice into 1 1/2-quart glass casserole, then sprinkle with brown sugar. Dot with butter. Cover with glass lid or plastic wrap. Microwave for 4 minutes. Stir and microwave for 3 or 4 minutes, or until hot. Let stand, covered, for 3 minutes before serving. Makes 6 to 8 servings.
Mix ingredients together. Place in small casserole dish and bake 30-40 minutes at 350°.
Mix all of the ingredients in a jar. Before putting garlic pod in, slightly bruise. Place in refrigerator. After 2 or 3 days, remove garlic. Use on salads as any other sauce or dressing.
Mix both packages of pudding with milk, using an electric mixer. Mix in the Cool Whip. Line the bottom of a buttered 9 x 13 pan with graham crackers (do not crumb crackers). Use whole crackers and do not overlap. Pour 1/2 pudding mixture over crackers. Add another layer of graham crackers. Pour balance of pudding mixture over crackers. Refrigerate for 2 hours and then frost with Eclair Icing.
Mix bread and milk together and let soak three minutes. Add salt, butter and sugar. Pour mixture over eggs. Add vanilla and mix well. Bake in greased casserole dish at 350° for about 50 minutes, until firm.
Dissolve Jell-O in boiling water. Cool mixture. Add other ingredients and a little salt and pepper, if desired. Let mixture cool completely before serving.