HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pastry; set aside. Cook peas and carrots according to package directions. Drain. In a saucepan, cook onions and mushrooms in margarine until tender. Stir in flour, salt, spices and pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in peas and carrots, chicken, parsley and pimiento; heat until bubbly. Pour into a 12 x 7 1/2 x 2-inch baking dish. Roll pastry into a 13 x 9-inch rectangle. Place over chicken mixture, flute edges and cut slits in top. Bake at 450° for 12 to 15 minutes or until golden brown. Makes 6 servings (633 calories and 37 grams fat).
Drain pineapple; add flour, sugar and cheese. Pour into baking dish. Crumble crackers over the top of mixture. Pour margarine over top. Bake at 350° for 25 to 30 minutes. Good with meat dishes.
Mix marinade. Place roast in dish with marinade. Pierce meat with fork and turn often. Marinate at least 4 hours. Best to marinate overnight.
Carefully layer all ingredients in the order listed in a baking dish. Cover and bake in 350° oven for 1 1/2 hours.
In a large bowl, cut the cauliflower and broccoli into flowerets. In another bowl, mix together all the other ingredients. Pour over cauliflower and broccoli. Mix well. Refrigerate. Tastes better the next day.
Sift together first five ingredients. Add remaining ingredients. (Nuts optional). Grease 8 inch tin. Bake at 350° for 30-35 minutes.
Mix hamburger, onion and pepper in frying pan. Cook until brown. Mix all other ingredients in pot, then add mixture and simmer for 1 hour. Add flour, if needed, for thickness.
In large bowl beat sugar, margarine, molasses and eggs until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; mix well. Heat oven to 350°. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 8 to 12 minutes or until set. Cookies will puff up and flatten during baking. Cool 1 minute; remove from cookie sheets.
Mix together. Enough for 6 to 8 large potatoes. For macaroni use about 2 cups.
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt. In a small bowl combine beaten eggs, milk, oil and vanilla. Stir into flour mixture, just until combined. Fill muffin cups 2/3 full. Bake in a 375° oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting, sprinkle with green sugar then milk chocolate pieces. Makes 18.
Cook cauliflower whole in small amount of water about 20 minutes. Drain carefully.	Place cauliflower in flat pan. Combine mayonnaise and mustard; spread over cooked cauliflower. Sprinkle with cheese. Bake at 350° until cheese melts.
Brown meat slowly, spooning off excess fat. Add next 6 ingredients; simmer, uncovered, for 30 minutes. Stir occasionally. Cook noodles according to directions on package; drain and rinse in cold water.
Mix ingredients. Pour into 8-inch square pan and bake at 400° for 25 minutes.
Heat oven to 350°. Cook and stir onion in butter until soft. Cut crusts from bread; crumble bread into small bits in a large bowl. Add eggs, salt and mustard; mix well. Stir in onion, Worcestershire sauce, vinegar and mayonnaise. Gently fold in crabmeat; shape into small balls. Place on cookie sheets. Bake 15 to 20 minutes. Serve hot with mustard sauce. Makes about 40 balls.
Mix and place in casserole and dot with butter, then bake 30 minutes at 350°.
Brown beef in skillet with onion and celery. Add other ingredients and simmer until done (1 hour).
Boil squash until tender; drain and mash. Add cheese, salt and onion and mix. Stir in eggs and mix. Pour in greased casserole dish. Dot with margarine, paprika and green pepper. Bake at 350° for 30 minutes. May top with 2 cups herb seasoned bread crumbs before adding margarine, paprika and green pepper.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Mix butter and brown sugar until blended. Add egg, sour cream and vanilla; beat until light. Add cocoa, baking soda and salt. Blend in flour until well mixed. Add chocolate chips, then spread batter evenly into pan. Bake 25 to 30 minutes. To test, make sure center springs back when touching. Cool in pan. Top with sifted powdered sugar. Cut into bars.
Mix all ingredients together, except vanilla. Beat in double boiler (or bowl placed in pan of hot water) with electric mixer, until mixture stands in soft peaks (7 to 10 minutes). Remove from heat; add vanilla. Beat until very thick. Enough frosting for a two layer cake.
Mix all ingredients except lemon juice, apples and sugar. Place apples in greased Pyrex dish. Sprinkle apples with lemon juice and sugar. Put mixture over top of apples and bake at 350° for 40 to 45 minutes.
Cook noodles. Place alternate layers of drained noodles, ham and 1/2 of cheese in a baking dish. Mix soup, milk, mushrooms and seasonings. Pour over noodles and ham. Top with the rest of the cheese. Dot with butter. Bake at 350° for 20 to 30 minutes.
In a large mixing bowl beat eggs and sugar until light colored. Add 1 cup vegetable oil. Beat until blended. In a separate bowl sift flour, cinnamon, baking powder, salt and soda. Add dry ingredients to egg mixture and beat 2 minutes. Stir in crushed pineapple, well drained, and walnuts, vanilla and zucchini (zucchini squeezed in paper towel). Mix thoroughly. Pour batter into well-greased and floured 10-inch tube pan. Bake in preheated oven at 350° for about 1 hour and 20 minutes or until cake tests done.
Heat oven to 350°. Grease and flour fluted tube or 10-inch tube pan. In small bowl, combine sugar and cinnamon. Set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour 1/2 batter in prepared pan. Sprinkle with sugar mix. Cover with remaining batter.
Dissolve jello in water, cool until slightly thickened. Grind cranberries, orange, apples and nuts. Add sugar and salt, blend thoroughly. Add to jello and place in a 2-quart ring mold. Chill 4 hours or overnight. Garnish with endive, watercress or lettuce. Place small bowl of whipped cream salad dressing in center of mold. Serves 10 to 12.
Spread bread with butter. Place bread, buttered side down, in 13 x 9-inch baking dish. Sprinkle with Cheddar cheese. Place ham on top of cheese, then add mushrooms and chiles. Top with Jack cheese. Beat eggs and add milk, salt, paprika, basil, onion salt, pepper and dry mustard. Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.
Melt caramels, milk and butter over low heat. Mix cake mix as directed. Pour 1/2 of batter into 9 x 11-inch greased cake pan. Bake for 15 minutes at 325°. Pour caramel mixture over cake and then sprinkle with nuts and chocolate chips. Pour rest of batter over cake topping and bake another 15 minutes at 325°.
Mix cream cheese and sugar until smooth. Blend in Cool Whip and spread on cool crust.
Put pineapple juice, water and cranberry juice in bottom part of an 8-cup electric percolator, and the rest of the ingredients in the basket on top. Perk for 10 minutes or until the spices permeate. Serve hot. Makes 8 to 10 servings.
Combine ingredients and place in an 8 x 8-inch casserole dish. Bake at 350° for 15 minutes.
Combine rice, half of cheese, 1 egg (slightly beaten), salt and pepper. Mix together and press firmly in an even layer on bottom of 9-inch pie pan (or quiche pan). Beat 2 eggs slightly. Stir in broccoli, milk and mushrooms. Season with salt and pepper. Spoon over rice mixture in pan. Bake for 20 minutes at 375°. Remove from oven. Sprinkle with remaining cheese and bake 10 minutes longer. Serves 4.
Cook grits 10 minutes. Cook onion and green pepper in 1 tablespoon butter for a few minutes; push to side of skillet. Grate zucchini; add rice, cooked corn grits, two eggs and seasonings. Mix and add to onion-pepper in skillet. You can cook on stove top slowly on low heat, turning often. Or bake in oven at 350° for 45 minutes. Add cheese over top; return to oven to melt. Serves 4. Enjoy!
Stir together sour cream, brown sugar and honey. Fold in whipped topping. Refrigerate at least one hour.
Saute ground beef in skillet until brown. Meanwhile, roll biscuits into 4-inch rounds. Place on a greased cookie sheet. Top each with meat, then with slice of Mozzarella (or sharp cheese) and a little chili sauce, Parmesan cheese, garlic salt, oregano, salt and pepper. Bake at 550° for 6 to 8 minutes. Watch carefully; they can burn pretty quick.
Beat egg until fluffy. Add sugar and flour. Blend until crumbly. Layer fruit in a 13 x 8 1/2 x 2-inch casserole dish. Add crumbs evenly over fruit. Melt margarine and pour over mixture. Bake at 350° for 40 minutes or until brown. Let stand 20 minutes before serving.
Mix all cereals and nuts together. Pour the canola Oil on top. Mix the 1 cup margarine with the spices and pour over the first mixture. Bake at 200 degrees for one hour, stirring every 10 minutes.
Mix flour, sugar and milk. Place fresh fruit in glass baking dish. Pour batter over top of fruit and cut up butter and dot around on top. Bake at 350° for about 1 hour.
Divide 1 to 1 1/2 pounds of the grapes into small clusters of all colors. Fill a ring mold with the clusters; barely cover with water and freeze until solid.
Preheat oven to temperature called for on crescent roll package. Separate dough into triangular sections. Arrange triangles of dough, side by side, in a circle in a 14-inch round pizza pan. Press the edges of dough together with your fingers to make one large circle of dough. Flute edges and prick bottom with a fork. Bake for time called for on package.
Unroll can of rolls on large cookie sheet. Press like pizza crust dough. Bake it at 375° for 8 to 10 minutes. Cool. Mix next 4 ingredients until smooth (cream cheese, mayonnaise, sour cream and dressing). Spread over cooled crust. Top with veggies and cheese. Cut in squares.
Combine and cook butter, sugar and milk, stirring constantly to soft ball stage. Put chocolate chips and marshmallows into large bowl. Toss together gently and add mixture, then nuts. Beat until smooth, then add vanilla. Pour into a buttered 9 x 12-inch cake pan.
Cook chickpeas in saucepan for about 5 minutes. Press through food mill or sieve into a bowl. Crush garlic with salt; add tahini and lemon juice; mix well. Blend together with chickpeas and season to taste. Thin with cold water to desired consistency. Garnish with oil and parsley if desired. Serve with pita bread as an appetizer.
Place Snickers in microwave-safe bowl.	Microwave on medium-high until melted. Sir candy bars until smooth. Add 1/2 container of Cool Whip and stir until mixed well. Pour mixture into pie shell and refrigerate until ready to serve. Remove pie from refrigerator and spread remaining Cool Whip on top.
Put 1 package rolls into greased 9 x 13-inch pan. Mix cream cheese, sugar, eggs, vanilla and lemon juice. Put in pan and cover with second package of crescent rolls. Sprinkle nutmeg over top and bake at 350° for 25 to 30 minutes. Remove from oven and sprinkle powdered sugar over top.
Rinse the turkey well and pat dry inside and out. Using a shaker, sprinkle inside and out with salt and then shake on cayenne pepper, making sure to rub the seasonings into the meat. Wash your hands! Pour enough peanut oil into a large 40-quart pot to insure that the turkey will be covered when fully lowered into the pot. Make sure the pot is large enough that the oil won't overflow. Heat oil to 350° to 375°, then holding onto the legs, very slowly lower the bird all the way into the oil. Fry about 3 to 4 minutes per pound. Some tongs or a long fork makes handling much easier. Test for doneness at the bone at the thigh joint. Carefully remove the turkey from oil, allowing it to drain. Carve as usual.
Cream sugar and oil in large mixing bowl. Add eggs, beating well after each. In a separate large bowl, sift together cake flour, baking soda, salt and cocoa. Add food coloring to mixture of sugar, oil and eggs. Alternately add buttermilk and flour, starting with buttermilk and ending with flour. Add vanilla and vinegar. Beat until well-mixed. Pour into 3 greased and floured cake pans. Bake at 350° for 35 minutes. Cool in pan 10 minutes. Remove from pans and cool completely on racks.
Bring to boil in frypan and add 1 cup cornmeal (self-rising) or 1 cup cracker meal. Cook and stir until thick, then slightly cool and eat.
In a large iron skillet, combine water, butter and sugar. Cook on high heat, stirring constantly. Cook candy to a light brown color (candy will bubble and leave the side of the pan). Cook a little longer. Remove from heat. Add vanilla. Pour out on a baking sheet covered with buttered foil. When candy starts to cool, turn over so it does not stick. Sprinkle chocolate chips and nuts over candy while hot. Yields 1/2 pound candy.
Beat the eggs and gradually add the sugar. Beating at a high speed, add the flour. Reduce the speed a bit and add the condensed milk and the evaporated milk. Add only enough homogenized milk to fill a 1-gallon container. Freeze.
Fill large pot with water; when boiling dump in spaghetti. Cook about 10 minutes, stirring occasionally. Test for doneness by throwing one noodle against the wall. If it sticks, it's done. During a break from stirring, dump sauce into another pan. Cook it until hot. Drain water from noodles. Serve by dumping sauce on top of spaghetti. This recipe is especially tasty when served with Lyncourt Bakery bread and vanilla ice cream.
Mix beer, Southern Comfort, vodka, sloe gin and orange juice in a 64 ounce pitcher. Fill to top of pitcher with ice. Add Squirt and 7-Up.
Bring first 3 ingredients to a boil in heavy pan. Boil over medium heat for 7 minutes. Heat until sugar is dissolved. Add last two ingredients. Beat until stiff.
Stir boiling water into gelatin in large bowl, stirring 3 minutes or until completely dissolved. Do not add cold water. Pour into 13 x 9-inch pan.
Mix all ingredients, place in a casserole dish and bake at 350° until egg is done and the casserole is slightly brown on top.
Cream butter and sugars. Add eggs, vanilla and baking soda. Mix well. Add peanut butter. Mix well. Add oatmeal and chocolate chips. Mix well. Drop by teaspoon on greased baking sheet. Bake 12 to 15 minutes at 325°.
Dissolve gelatin in hot water. Cool. Add pineapple, bananas and marshmallows. Chill in 9 x 13-inch dish until firm. Heat pineapple juice in double boiler. Add flour and sugar to beaten egg. Mix with juice and cook until thick, stirring constantly. Cool. Fold in whipped cream. Spread over gelatin. Shred Cheddar cheese generously over all. Nuts may be added.
Crush corn flakes to measure 1 cup crumbs. Place in shallow dish or pan. Set aside.
Grease a 1-quart casserole dish. Cook frozen onion until tender. Stir in soup and cream cheese cubes. Cook, stirring constantly, until smooth and hot. In casserole, alternately layer frozen potatoes and hot cream sauce, ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese. Makes 5 servings.
In a large skillet melt 1 stick of butter over high heat. When almost melted, add green onions, salt, garlic, peppers, basil, thyme and oregano. Stir well. Add shrimp and saute until pink (1 minute), shaking pan back and froth. Add mushrooms and 1/4 cup of stock. Then add 4 tablespoons butter in chunks and continue cooking and shaking. Before butter melts, add parsley and 2 tablespoons stock and continue cooking and shaking until mixed and sauce is consistency of cream. Serve over rice.
Combine margarine, hamburger, flour, green peppers and onion. Cook until brown,. Add remaining ingredients and bake at 350° for 1 hour.
Grind cucumbers, onions, green peppers and red peppers. Add salt. Cover with boiling water and let stand overnight. Next morning, drain very well. Rinse and drain very well again. Prepare the following and bring to a boil: sugar, vinegar, mustard seed, celery seed and turmeric. Add drained vegetables and boil 15 minutes. Make a paste of 3 tablespoons cornstarch and 2 tablespoons cold water. Add to hot relish and cook 3 to 5 minutes longer. Pour into jars while hot.
Put meat fat side down in roasting pan. Add enough water to pan to cover meat 3/4 way up. Salt top of meat (meat is frozen). Do not cover pan. Bake in a 400° oven for 1 hour. Turn meat over. Cut off fat and discard. Sprinkle top of meat with pepper, Season-All and paprika. Bake in oven at 400° for 1 hour. Cut onions in half and place in pan next to meat. Sprinkle onions with soy sauce. Decrease temperature to 350° and bake 1 hour. Cover meat with au jus mix. Add Washington seasoning to water in pan. Cover pan with lid. Bake at 350° for 1 hour.
Cut chicken into approximately 1 inch cubes. Cut bacon strips in half. Wrap chicken cubes with 1/2 strip of bacon. Secure with tooth pick. Fry in oil until golden brown. Drain well. Cover with soy sauce. Sprinkle with sugar.
Preheat oven to 350°. Mix together and lay out on ungreased cookie sheet. Cook for 10 to 15 minutes.
Mix together. Put in a 1 1/2-quart casserole dish. Top with crumbled crackers. Bake at 350° until it starts to bubble.
Boil chicken until done. Cut into bite size pieces. Melt butter in a 2-quart casserole dish. Spread chicken pieces evenly over bottom of dish. In a bowl, mix together broth, soup and vegetables. Pour on top of chicken. Mix Bisquick and milk together; pour on top of casserole. Bake at 400° for 30 minutes.
Heat oysters and liquid about 5 minutes until edges curl. Stir into hot milk. Add butter and season to taste.
Mix cake mix as directed on package and bake in a large 17 inch x 11 inch x 2 1/4 inch pan for 20 to 25 minutes. Check with toothpick. Cool. Cream cream cheese. Add pudding mix and milk. Blend on low speed for 2 minutes. Pudding will thicken as it rests. Spread on cake after it thickens. Layer with pineapple, then layer bananas. Spread Cool Whip on top of bananas and top with coconut. Serves 20.
Brown beef and onion. Add processed cheese. Stir in soups, beans and tomatoes and green chilies until well mixed and cheese is melted. Remove from heat; stir in sour cream. In a greased 9 x 13-inch dish, layer meat mixture with tortilla chips, beginning with meat mixture. Top with grated Cheddar cheese. Bake at 350° for 35 to 40 minutes.
Thoroughly cream shortening and sugar.	Add eggs one at a time, beating after each.	Add vanilla. Sift dry ingredients, then add to creamed mixture alternately with milk.	Bake in three greased 8-inch layer pans at 350° about 35 minutes.
Cream butter and sugars together; add beaten eggs. Add peanut butter, Karo syrup and vanilla. Combine flour, baking soda and oatmeal. Mix well into other ingredients. Add M&M's and chocolate chips. Drop by spoonfuls onto a cookie sheet. Bake at 350° for 12 minutes. Makes 4 dozen cookies.
In small bowl, combine milk and chocolate syrup; set aside. In a mixing bowl, beat cream until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chip, and nuts. Transfer to a freezer proof container. Cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving. You do not need an ice cream freezer for this recipe. Yield: 1 1/2 quarts.
Combine sugar and flour in saucepan. Beat eggs and add milk and salt to dry ingredients. Cook until mixture begins to thicken, remove and chill. Add vanilla and cream, then freeze in freezer. Makes 1/2 gallon.
Mix sugar, flour, milk and baking powder. Pour into a greased 9 x 13-inch baking dish. Pour peaches with juice over batter. Sprinkle with sugar and cinnamon. Add a few pats of butter on top. Bake at 325° until batter is firm.
Mix chicken, soup, sour cream, onion and chillies. Dip tortillas in warmed broth. Fill tortillas with chicken mixture and place in greased baking dish. Sprinkle with cheese. Bake 45 minutes at 350°. Makes 12 to 15 servings.
In a large skillet, brown ground beef; drain. Return to skillet. Add soup and water or milk. Cook on low to medium heat, stirring until well blended. Serve over bread, toast, pasta or mashed potatoes. Serves 4.
In large bowl with fork, stir together dry ingredients. In small bowl, beat together milk, peanut butter, oil and egg. Stir into flour mixture until moistened. Line muffin pans and spray with Mazola no-stick. Fill 2/3 full. Bake at 400° for 20 minutes or until toothpick comes out clean and tops are lightly browned.
Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with forks (crab delights, Ricotta cheese, Parmesan cheese, egg, parsley flakes and onion powder). Spread 1/3 filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll-ups. Bake, covered, in 375° oven for 30 minutes. Makes 6 servings.
Cook macaroni, drain. Combine cottage cheese, Mozzarella cheese, Cheddar cheese, egg whites, onion, Worcestershire sauce and pepper in a large bowl; mix until blended and fold in macaroni. Spoon mixture into a 2 1/2 quart baking dish. Bake in moderate oven (325° to 350°) for 20 to 30 minutes or until bubbly.
Boil chicken until done. Remove from pot and let broth cool. Skim off excess fat from broth. Remove chicken from bone and place in bowl. Crumble crackers over chicken. Pour broth over chicken and crackers. Mix until very moist, but not soupy. Pour into a sprayed 9 x 13 baking dish and bake at 350° until top is golden brown and pulling away from sides of dish.
Heat oven to 325°. In a large bowl, combine sugar and cornstarch. Add eggs, one at a time, beating well after each addition. Blend in lemon juice and butter; stir in lemon rind.
Mix all together (except zucchini). Add zucchini. Pour into greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes or light brown on the top.
Brown beef; add onion and pepper. Cook until tender, but not brown. Stir in soup and place in 1 1/2-quart greased casserole. Sprinkle peas and carrots over first ingredients. Arrange mashed potatoes in a ring on top, allowing filling to show through. Drizzle melted butter over all. Bake, uncovered, at 350° for 25 minutes.
Brown meat and onion; drain fat. Add garlic and soups. Mix well. Fold in cooked macaroni. Pour in 9 x 11-inch pan. Top with grated Cheddar cheese. Bake in 350° oven for 20 to 30 minutes.
With butter at room temperature, cut in sugar. Add beaten eggs, salt and vanilla. Add flour until mixture can be handled easily. Roll into small pieces. Cook in cookie iron on top of stove. Turn as needed. Makes 14 to 20 dozen cookies. Keeps well. Is especially good at Christmastime.
Blend cream cheese, sugar, eggs and vanilla until smooth. Slice cookie dough and spread a layer of slices on bottom of 9 x 13-inch cake pan. Spread cream cheese mixture over the cookie dough. Cover the filling with the remaining slices of cookie dough. Sprinkle nuts over top; bake in a 300° oven for 45 to 50 minutes.
Heat oil in large skillet. Add onions, green pepper and garlic. Saute 10 minutes until soft. Transfer to saucepan. Add tomatoes and rest of seasoning. Cook about 10 minutes. Garnish, if desired.
Stir together all ingredients (except bacon) and put in 7 x 11-inch baking dish. Top beans with bacon. Bake at 350° for 1 hour.
Immerse cabbage into boiling water until bright green. For the filling, brown the ground beef and onion, then drain. Combine meat with rice, butter, bread crumbs, salt, pepper and sage. Put filling near base of each leaf and roll up, folding edges under. Place cabbage rolls in rows in a 9 x 13-inch greased baking dish. Cover tightly. Bake at 350° for 30 minutes (45 minutes if refrigerated). Serve with Tomato Sauce. Serves 4 to 6.
Scald your biscuits with the broth. Add mashed corn bread and potatoes. Add the egg, salt and pepper. Mix with enough broth to be able to stir with a spoon (hush puppy consistency, not drippy). Add the giblets and put in a well-greased baking dish. Brush some grease from the broth on top. Bake at 450° for about 30 minutes. Serves 8.
Mix together prepared Kool-Aid and lemonade. Chill. Pour into punch bowl. Spoon sherbet into mixture. Pour 7-Up over. Serve. Serves 25-30.
Spoon on Tbsp. size of batter to cookie sheet. Bake at 375° for 12 minutes.