HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and press into a 9 x 13-inch pan. Cook until light brown.
Layer in casserole dish in order listed, with rice on bottom only to absorb liquid. Add grated cheese the last 5 minutes. Bake for 20 minutes at 375° or microwave until vegetables are tender.
Combine sugars, milk and corn syrup. Cook slowly, stirring constantly until small quantity forms a soft ball in cold water. Remove from heat. Add margarine, vanilla, peanut butter and nuts. Beat until thick. Pour into buttered pan. Let set and cut into squares.
Mix all ingredients and put in unbaked shells. Bake at 350° for 15 minutes or until center slightly moves. This pie freezes well. Makes 2 small pies.
Grease a 9 x 13-inch pan. Mix all together and bake at 350° for 1 hour.
Cook frozen broccoli according to package directions; drain well. In saucepan, cook onion in butter or margarine until tender, but not brown.
Mix flour, oleo and chopped nuts and press in pan like pie crust. Bake for 15 minutes at 375°. Mix cream cheese, 10x sugar and Cool Whip together. Put into crust while crust is still hot. Mix pudding according to directions on box. Pour on top of mixture. Spread remaining Cool Whip and pudding.
Pick over blueberries; rinse and drain. Whip cream slightly until not quite stiff. Puree banana. Fold into cream, sugar and nutmeg. Place berries in individual dishes. Pour banana cream over each. Garnish with fresh mint.
Mix all but last three ingredients well. Spread in clam shells. Dot with butter, cheese and paprika. Freeze. To serve, heat in 350° oven for 20 minutes.
Put ingredients in layers: peas or lima beans (optional), 1/3 can mushroom soup, 1/2 can asparagus, 1 egg, 1/3 can mushroom soup, repeat asparagus, egg and mushroom soup. Mix cheese, crackers and melted margarine in bowl. Put on top of casserole. Bake at 350° until bubbly.
Combine chicken, carrot, onion, celery, bay leaf and water in large pan. Bring to a boil; cover. Reduce heat and simmer 25 minutes or until chicken is tender. Remove chicken from broth. Skim fat from broth, reserving broth. Bone chicken and cut into bite size pieces.
Grease 9 x 13-inch casserole dish. Mix potatoes and onion in bottom of dish.	Mix soup, cream cheese and	sour cream. Pour over potatoes and onion mixture. Sprinkle cheese over all. Top with stuffing mix and melted butter.	Bake at 350° for 1 hour.
Break spaghetti into 2-inch pieces. Cut tomatoes into pieces. In a large, deep skillet, saute the first 4 ingredients in shortening. Sprinkle with salt; stir in water. Bring mixture to a boil. Add spaghetti; cook, uncovered, for 12 to 15 minutes, or until spaghetti is tender. Stir in tomatoes and ketchup; simmer for about 10 minutes to blend flavors. Serve with Parmesan cheese. Makes 6 to 8 servings (about 8 cups).
Stir pudding mixture and pineapple together. Add all other ingredients; mix well. Chill 1 hour. Serve chilled.
Heat garlic butter in large skillet. Add potatoes and cook until potatoes are tender. Sprinkle with bacon and stir. Beat together the eggs, water, seasoning, and parsley. Add to skillet and scramble until eggs are set. Stir in sour cream and cheese. Serve warm.
Cut tenderized round steak into finger size strips. Flour and brown in oil. Remove steak and saute onions and mushrooms in oil. Drain off fat. Add canned tomatoes and pour all into skillet again. Add water to cover. Simmer 1 1/2 hours. Remove from heat and add sour cream, Worcestershire sauce and Tabasco. Gently simmer 5 minutes. Serve over rice.
Combine apples and sugar in a bowl; let stand 10 minutes. Combine flour and next 4 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine oil, vanilla and egg white. Stir well. Add to dry ingredients, stirring just until moistened. Stir in apple mixture. Spoon batter into 8-inch square baking pan coated with cooking spray. Bake at 350° for 40 minutes.
Mix ingredients by hand thoroughly. Shape into balls. Place on ungreased cookie sheet. Bake at 375° for 20 minutes.
Make the bread (see recipe instructions under Muffuletta Bread). Toss the lettuce, cucumber, onions and tomato; set aside. Cut the bread in half horizontally. Spread a thin layer of mayonnaise on bottom half of bread. Arrange the meats next, then lettuce mixture. Vigorously shake the Italian dressing. Measure and stir in the drained olives. Spoon over the lettuce. Sprinkle on cheese. Spread mayonnaise on top half of bread and place on bottom half. Cut in 8 wedges and serve.
Cream the butter. Gradually add sugar, then add the molasses and egg, blending well. Add the dry ingredients gradually, mixing thoroughly. Roll out on a floured surface, 1/4 at a time (dough may need to be chilled for easier handling) to 1/8-inch thickness. Cut into shapes with cookie cutters, and place on lightly greased cookie sheets. Bake at 400° for 8 minutes.
Peel, core and slice apple into 8 wedges. Wrap each apple slice in a crescent roll. Place in a baking pan. Bake at 350° for about 20 minutes or until brown. Bring orange juice, sugar and margarine to a boil and pour over dumplings. Spoon sauce over dumplings and serve. Serves 8.
Mix first 3 ingredients in a deep bowl. Add boiling water and vanilla last and beat until stiff.
Cut meat into strips, 2 x 1 x 1/4-inches. Heat oil in large skillet. Add meat, cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat, cover and simmer 12 to 15 minutes. Add green pepper strips last 5 minutes. While simmering, cook instant rice for 4 to 6 servings. Blend cornstarch, sugar and soy sauce. Stir into meat mixture. Cook, stirring frequently, until thickens and boils. Boil and stir 1 minute. Serve with rice.
Brown meat and drain well. Stir in seasoning mix and water. Simmer until thickened (few minutes). Stir in refried beans. Spread about 1/2 cup mixture over each noodle. Sprinkle each noodle lightly with Cheddar cheese. Roll up noodles carefully, so filling does not ooze out. Spread 1/4 cup taco sauce in microwavable dish before adding lasagna. Arrange seam side down in a prepared dish. Top with remaining taco sauce. Cover with vented plastic wrap. Microwave on High for 7 to 9 minutes (rotate dish after 4 minutes). Sprinkle remaining cheese on top. Cover about 5 minutes and let stand until cheese has melted, but still looks shredded.
Heat spaghetti sauce in saucepan; set aside. Mix together Ricotta, Mozzarella, Parmesan, eggs, parsley, salt and pepper for filling. Pour 3/4 cup of sauce on bottom of 13 x 9 x 2-inch pan; arrange layer of uncooked lasagna (about 4 noodles) over sauce. Spread 3/4 cup sauce over noodles, 1/3 of the cheese filling and additional 1/2 cup sauce. Repeat layers of lasagna, sauce, cheese and sauce twice, gently pressing lasagna noodles into cheese mixture below. Top with layer of lasagna and remaining sauce; sprinkle with additional Parmesan cheese if desired. Bake, covered with foil, at 375° for 50 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Serve.
Make cake as directed. Take out of oven. Let cool for 5 minutes. Poke holes in cake with end of wooden spoon. Pour condensed milk over top of cake. Then pour caramel sauce over top. Let sit until completely cool. Frost with Cool Whip. Top with toffee bars. Keep refrigerated.
Halve any large potato slices. In 2 quart bowl, toss together potatoes, carrots, celery, olives and radishes. In small mixing bowl, combine sour cream, mayonnaise, parsley, vinegar, salt, dill weed, mustard and pepper; mix well. Pour over vegetables, tossing to coat well. Apply seal and chill several hours or overnight before serving. Stir in additional mayonnaise, if necessary, for a more moist salad. Trim bowl with lettuce leaves, if desired.
Combine the first 7 ingredients in a large bowl, stirring well. Make a well in center of mixture. Combine other ingredients, stirring well. Add dry ingredients; stir until just moistened. Spoon into greased muffin tins, filling 2/3 full. Bake at 350° for 18 to 20 minutes. Yields 3 dozen.
Cook onions in 1/2 cup butter until tender. Add remaining ingredients. Heat thoroughly. Serve soup topped with croutons and grated Parmesan cheese.
Dissolve gelatin in boiling water; stir in cranberry sauce, undrained pineapple and Vernor's. When almost set, stir in marshmallows. Chill until firm and serve as an accompaniment with turkey.
Place walnuts in bowl. Beat egg white, water and salt. Stir in walnuts and coat well. Mix sugar and cinnamon and stir over egg white coated nuts. Spray cookie sheet lightly with Pam; spread walnuts and bake 1 hour in 250° oven. Turn with spatula after 1/2 hour to loosen.
Cut all zucchini in 1/4-inch thick slices. Set aside. Melt butter or margarine for 20 seconds. On Medium heat, cook zucchini and butter until vegetables are transparent and tender. Makes 2 to 4 servings.
Divide scoops of sherbet among 8 tall glasses. Add 1 tablespoon orange marmalade to each glass. Fill glasses with ginger ale. Stir with a long spoon to mix. Serve at once.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 to 40 minutes. Cut into squares. May be used as appetizer or side dish.
Prepare pudding as directed on package using skim milk. Chill. Tear cake in bite size pieces. In clear, glass bowl or trifle bowl, arrange half the cake. Top with half the pudding, then half the fruit. End with half the whipped topping. Repeat layers. Garnish with strawberries and mint. Chill. Makes 12 servings.
Mix all ingredients together. Put in 2 (9-inch) unbaked pie crusts and bake at 350° until done.
Mix first 4 ingredients together until lemon color. Gradually add the rest of ingredients and beat well. Pour into a greased and floured tube pan or muffin tins. Bake at 350° for 1 hour.
Mix all ingredients; make orange size balls. Place one ball between 2 sheets of waxed paper and roll out to desired thickness. Refrigerate 5 hours or overnight. Peel off wax paper and place in food dehydrator or oven at 200°. Baste with 1/4 cup water, 1/4 cup liquid smoke and squirt of maple syrup. Turn every hour and baste for 4 to 5 hours or until crisp. Cut into strips while still hard.
Melt butter in a 13 x 9 x 2-inch pan. Add seasoning and mix. Add pecans and toss until all nuts are coated. Bake at 300° for 30 minutes, turning once.
Combine apples, spices, sugar, walnuts and raisins. Line pie pan with pastry, place apple mixture in pan. Dot with butter; place top crust on and seal edges. Cut slits for escape of steam. Bake at 400° for 50 minutes or until done.
Beat eggs. Add butter and brown sugar. Stir. Add flour to mixture and stir thoroughly. Grease and flour a 13 x 9-inch pan. Pour mixture into pan and spread evenly. Mixture will be slightly stiff. Bake at 350° for approximately 25 minutes. Cool and cut into squares. Do not overbake.
Brown beef, onion and celery in frying pan. Drain. Stir in corn. Combine tomato sauce and taco mix in separate bowl, stirring to blend. Add 1 1/3 cups of tomato sauce mixture to meat and corn, mixing well. Spoon 2 tablespoons meat mixture onto each cornmeal crepe and roll to enclose filling. Spread remaining meat mixture in a 13 x 9-inch baking dish. Place crepes, seam side down, on top of meat mixture. Spoon remaining tomato sauce mixture over crepes. Bake in a 375° oven for 20 minutes. Serves 10.
Combine first 4 ingredients; stir until sugar is dissolved. Add pimientos and onion. Marinate overnight. Drain and serve with meat.
Remove stems from mushrooms. Chop stems to make 1/4 cup. Cook mushroom caps in margarine for five minutes.
Mix sugar, cocoa, salt and milk in large saucepan on medium heat. Cook mixture for 26 minutes. Test by dropping small ball into glass of water. It is done when a soft ball forms in the water. Then add remaining ingredients. Stir until thickens. Then pour into greased pan.
Cream margarine. Add sugar gradually. Beat egg until light and beat into mixture until creamy. Mix in the chopped apples and nuts.
Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Homestyle Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 2 cups Homestyle Dressing (2 tablespoons).
In blender, combine berries, milk, yogurt and orange juice. Blend smooth and pour into a tall glass. Slip whole berry on the tip of the glass and you have a pretty, as well as a nutritious drink.
Heat oven to 350°. Beat margarine, sugars, eggs and vanilla until creamy. Gradually add combined flour, cocoa, baking soda and salt; mix well. Stir in remaining ingredients. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 4 dozen.
To remove fishy taste, slice lemon and place over fish. Add just enough buttermilk to cover. Cover and refrigerate for 2 to 3 hours. Heat oil in heavy 2 1/2-quart saucepan. Drain off milk. Cut fillets in half and dredge in flour. In another bowl combine pancake mix and club soda until consistency of buttermilk. Dip floured fillets into batter and let excess drip off into bowl. Deep-fry 4 minutes each side. Warm in 250° oven until all are fried.
In a large bowl, stir together beaten eggs, macaroni in cheese sauce, salmon chunks, soft bread crumbs, shredded American cheese and salt. Turn mixture into a greased 10-inch oven-going skillet or a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350° until set in center, 40 to 45 minutes. Cut in wedges or squares. Garnish each serving with a parsley sprig.
Cut large scallops in half. Fry mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops and parsley. Place in a prebaked pie shell (8-inch deep dish works best). Sprinkle with cheese and paprika. Bake in a hot oven at 400° for 10 to 15 minutes or until cheese browns. Serves 6.
Combine fresh ginger, water, sugar and cloves; bring to a boil, then simmer for 5 minutes. Cool and allow mixture to steep for 6 to 8 hours. Combine ginger mixture with orange and apple juices that have been diluted according to package directions and lemon juice. Strain mixture to remove ginger and fruit pulp. Makes 25 (6-ounce) servings.
Combine crab meat, salt, pepper, eggs, butter, lemon juice and Worcestershire sauce	in a medium mixing bowl; mix well. Combine crab cake mixture with just enough bread crumbs to shape mixture into small cakes.
In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent roll dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 350° for 18 to 20 minutes, or until knife, inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking.
Preheat oven to 375°. Mix all ingredients at one time. Pour into a cast-iron skillet. Bake only 15 minutes. When cools, you'll have cake around the edges and pudding in the middle.
Mix first 4 ingredients and let stand 1 hour. Add next 5 ingredients. Stir well. Bake at 400° until done.
Sift flour, sugar and salt. Set aside. Bring to boil the butter, water, shortening and cocoa. Pour liquid mixture over dry ingredients and beat.
Heat the first 4 ingredients and beat well. Let this cool while you whip a large can of Milnot. Now blend the strawberry mixture and cream cheese. Pour whipped Milnot in also. Mix together well and pour into crusts made from graham cracker crumbs. Chill overnight. Makes 2 pies.
Saute garlic in oil. Add vegetables in layers as order given, sprinkling each layer with 1/4 teaspoon salt and pepper. Drizzle 1/2 tablespoon oil on top. Cover. Cook over low heat and stir occasionally. Cook 35 to 45 minutes.
In medium saucepan, combine gravy mix and water; blend thoroughly. Add remaining ingredients and heat, stirring frequently, until sauce thickens and links are heated through. Can be kept warm by placing in a fondue pot or in a crock-pot on low setting.
Toss with crisp salad and fixins right before serving (tomatoes, cucumbers, carrots, radishes, broccoli, cauliflower, mandarin oranges, almond slivers, etc.).
Mix well and cover; store in refrigerator. Ready to use now or will keep up to a week. Ummmmmmmm good salad.
Melt butter into a 13 x 9 1/4 x 2-inch Pyrex dish. Add the sugar and crumbs.	Mix together and press into the bottom of the dish. Add	the remaining	ingredients in the order listed. Pour the condensed milk over the ingredients last. Bake at 325° for 30 minutes. Cut into squares.
Wash peppers and slice in half lengthwise removing all seeds, being careful not to rub your eyes and wash your hands thoroughly when done. Stuff each pepper half thoroughly with cream cheese. In med saucepan heat oil on med-high heat until oil is hot. In a med size bowl mix all of flour with enough water to make batter consistency thick enough to cling to peppers. Place poppers 6 at a time in hot oil. Let cook until crisp turning over to cook both sides. (New oil will not allow batter to brown as well.) Remove cooked peppers from oil and drain on paper towels. Serve hot.
Mix jello with 2 cups hot water; add berries and pineapple. Refrigerate until firm.
Combine all ingredients and spread on top of pizza dough. Sprinkle with 2 tablespoons grated Parmesan cheese. Top with 1/4 pound grated Mozzarella cheese.
For each pork chop, put on 12-inch foil. Spread soup over surface. Sprinkle with seasoned salt. Arrange potato and carrot on top of meat. Seal tightly. Bake at 350° for 45 minutes to 1 hour. Can also be done on barbecue grill. Makes 4 servings.
Mix all ingredients together in a very large bowl, adding cereal last, and spread in 13 x 9 x 2-inch baking pan lightly sprayed with Pam. Mixture will be quite thick. Bake at 350° for at least one hour. May freeze before baking for later use. Serves 12 to 15.
Cream butter, sugar and egg yolk. Add flour and vanilla. Spoon into greased 9 x 13-inch pan. Wet fingers and spread mixture over entire surface. Bake at 375° for 10 to 12 minutes. While hot, sprinkle chocolate chips over and spread when melted. Top with nuts. Cut into squares when cooled.
Cream butter with brown sugar, vanilla and salt. Stir in remaining ingredients, blending in nuts and chocolate chips last. Press into bottom of ungreased, 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes.
Layer cabbage, pepper and onion. Cover with sugar and celery seed. Heat vinegar, salt and mustard to a boil. Take off stove and then add oil, then heat again to a boil. Pour over cabbage mixture. Toss. Refrigerate overnight. Drain before serving. Makes a large dish for a family reunion, or will keep well in refrigerator for several days.
First Layer: Crush Oreo cookies in blender. Save 1/2 cup for topping. Melt oleo. Combine cookies and oleo. Put in 13 x 9-inch dish; let chill.
Soften cream cheese and margarine at room temperature. Add flour and mix with potato masher, then with hands. Bake pie shell at 475° for 8 to 10 minutes, pecan pies at 350° for 45 to 50 minutes or fruit pies at 425° for 45 to 50 minutes.
Preheat oven to 350°. Mix all ingredients. Spoon into a 2-quart casserole dish. Sprinkle with walnuts, if desired. Bake for 40 minutes, or until thoroughly heated.
Cook broccoli as directed on package. Place in baking dish. Add both cans of soup, cheese, salt and milk. Stir until mixed. Sprinkle cracker crumbs on top and drizzle butter over this. Bake at 375° for 30 minutes or until bubbly.
Mix together pineapple and cheese. Mix together in another bowl, sugar, flour and pineapple juice. Add this to the cheese mixture. Spray casserole dish with Pam. Pour mixture in. Melt the margarine and add to Ritz crackers. Sprinkle over cheese mixture. Bake at 350° until brown, about 25 minutes.
Cook until thick, then add 3/4 cup coconut, 1/4 cup nuts and vanilla.
Combine all ingredients and mix well. Wash and dry chicken pieces on a paper towel. Place in a bowl. Pour over the marinade. Marinate at least 2 hours (overnight is even better). Baste and turn pieces occasionally.
Mix shortening and sugar thoroughly. Stir in flour. Press and flatten mixture with hand to cover bottom of ungreased 13 x 9 1/2 x 2-inch oblong pan. Bake 10 minutes at 350°.
Boil turtle in water until meat falls off the bone. Cut in bite size pieces and discard liquid. In 6-quart pot, combine all of the ingredients. Cook until vegetables and noodles are done.
In saucepan mix sugar, flour and salt. Gradually add milk and egg. Cook until thick over low heat, stirring constantly. Add vanilla and bananas or coconut. Pour into baked pie crust or graham cracker crust and top with whipped topping when cool or meringue.
Mix graham cracker crumbs with melted margarine. Press evenly in bottom of 8 x 8 x 2-inch pan. Bake at 350° for 5 minutes. Let cool.
Put milk in small bowl and add the flavoring. Dissolve the yeast in the milk and set aside for a few minutes until foamy.
Combine beans, ham and pineapple chunks. Pour into casserole dish. Top with pineapple slices and sprinkle with brown sugar. Bake at 350° for 50 to 60 minutes.
Combine all ingredients, except squash or zucchini. Dip squash or zucchini in batter and deep fry until golden brown. Drain on paper towel.
In large bowl make stiff dough of sugar, corn oil, salt, starter, warm water and flour. In larger greased bowl, put dough mixture and brush top with oil. Let rise overnight (8 hours or more), covered lightly. Divide dough into 2 parts and knead each piece on a floured board a few times. Make into loaves and put in loaf pans with brush with oil to rise. Let rise 6 to 8 hours, covered lightly. Bake in bottom rack of oven at 350° for 30 minutes or until golden brown.
Combine cocoa and boiling water, whisking until smooth. Cool completely. Sift together flour, soda, salt and baking powder.
Melt butter in a 9 x 13-inch glass dish, in oven. Add ingredients and slice onions round on top. Bake at 350° for 45 minutes or until brown.
Mix all ingredients in bowl. Bake in greased casserole dish at 375° for 1/2 hour.
Mix first 4 ingredients. Mix dry ingredients to first mixture and add zucchini. Put in loaf pan and bake at 359 degrees for 55 - 60 minutes.
Thoroughly cream together butter, shortening, cream cheese and sugar. Add egg, milk and vanilla. Stir in cooled chocolate. Sift together dry ingredients. Add to batter. Blend well. Stir in nuts. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Heat oven to 350°. Grease 1 bread pan. Combine first 5 ingredients; use pastry blender to cut in shortening. Stir in juice, peel and egg until moistened. Fold in cranberries and nuts. Bake for 50 to 60 minutes.
Boil sugar, Jell-O, cornstarch and water together until thick. Cool. Cut up strawberries into baked pie shell. Pour mixture over strawberries and let it set up. Top with whipped cream, Cool Whip or ice cream.
Combine all ingredients in a 10-inch skillet. Cook over medium low heat. Stir until well mixed. Cook for about 5 minutes, stirring occasionally.
Set oven to 350° (325° for glass dish). In medium bowl, combine flour and sugar. Cut in margarine until crumbly. Press firmly in 9 x 13-inch pan and bake 15 minutes. Meanwhile, in medium bowl, beat Eagle Brand, milk, egg and vanilla. Stir in chips and pecans. Spread evenly over crust and bake for 25 minutes or until golden brown. Cool and cut into bars. Store, covered in container. Yields 36 bars.
Cream shortening, sugar and eggs. Add peanut butter. Add flour, soda and vanilla (dough will be stiff). Blend in chips and nuts. Drop by heaping teaspoons on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 3 dozen. My grandchildren love them.
Melt butter in a pan; add onion and cook until clear. Add all other ingredients and simmer for 5 minutes. Pour over brisket as in recipe to follow.
Heat lemon juice in microwave and dissolve lemon jello. Prepare pudding with skim milk. Pour cooled jello into pudding. Pour into pie crust.