HumbleIntelligence/food-ner-1-Million huggingface dataset:
For best results, place dried beef in freezer until nearly frozen. Tear into several pieces and blend in the blender. Use half of the pecans, parsley flakes and beef in the cheese ball and the other half as a coating. For best results in forming the ball, refrigerate several hours. Form a ball in Saran Wrap and then coat with the items listed.
In 3-quart saucepan combine potatoes and enough water to cover potatoes. Bring to a boil. Reduce heat to medium. Cook 20 to 25 minutes or until tender. Drain, mash potatoes gradually stirring in salad dressing, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon in 1 1/2-quart casserole. Sprinkle with paprika. Bake at 350° for 45 minutes or cover and refrigerate. When ready to serve, bake, uncovered, at 350° for 1 hour or until thoroughly heated.
Cream sugar and butter. Add eggs and cream until smooth, adding vanilla. Mix together dry ingredients. Add to sugar mixture and mix well until you have a soft, smooth dough. Roll out on a floured board and cut with biscuit cutter. Bake at 400° for 12 to 15 minutes or until lightly browned. (Last several weeks.) These were usually stored in a cloth sack or pillowcase and brought on the boats by fishermen to have with their coffee.
Melt spry and put in chips. Stir until melted. Add nuts and noodles. Drop by teaspoonful on waxed paper.
Cream together the margarine and sugar. Add the flour, egg yolk, vanilla and cinnamon. Mix all ingredients well, then press onto ungreased cookie sheet. Press the pecans into the mixture. Beat the egg white until foamy, then spread on top. Bake at 275° for 1 hour. Cut into squares immediately.
In large bowl, mix all ingredients well. Put into greased 9 x 13-inch pan. Sprinkle with Cheddar cheese (parsley and paprika are optional). Bake, uncovered, at 300° for 1 1/2 hours. Can be made a day ahead and frozen, baked or uncooked. Serves 12.
Mix all ingredients as follows: cauliflower, broccoli, eggs, olives and water chestnuts. In another bowl, mix mayo, sugar and lemon juice to taste to cover vegetables. Refrigerate overnight.
Cream sugar and Crisco. Add other ingredients as given. Let stand few minutes or I prefer to chill before rolling on floured surface. Cut with cookie cutter; bake at 375° for 6 minutes.
Roll out softened dough to 10 x 15 inches. Spread with melted butter. Lay pepperoni all over. Spread with grated cheese. Roll up and butter top. Make slits along top before baking. Bake at 400° for 20 minutes.
Mix all together and pack into French bread after you cut the top center out. Wrap in foil. Bake at 350° for 40 minutes or until meat is done.
Bake at 400° until done, approximately 25 minutes. Top with 2 tablespoons reserved cheese.
Heat butter in skillet. Add ingredients, except cheese. Cover and cook about 15 minutes. Add cheese. Heat until cheese is melted. Serves 4 or more.
Mix flour, margarine and pecans. Press in 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Let cool. Mix cream cheese and confectioners sugar until creamy. Fold in 1 cup Cool Whip. Spread on top of crust. Mix both puddings with 2 cups milk. Spread on cream cheese layer, then top with rest of Cool Whip. Grate chocolate bar on top.
Pat meat firmly in baking dish. Pour soup over evenly. Put chopped onion and Tater Tots on top and sprinkle with cheese. Bake at 350° until brown.
Place the potatoes in a large pot with enough water to cover. Boil for 30 minutes or until potatoes are done; drain and set aside.
Clean the broccoli and cut into florets. Mix together with the cheese, bacon and onion. Mix together the sugar, vinegar and mayo. Stir all ingredients together and refrigerate.
In a 3-quart bowl or dish, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. Just before serving, top with shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley. Yield: 8 to 10 servings.
Mix the cream cheese and marshmallow cream together until smooth. Use as a dip for any fruit.
Combine peanut butter, margarine, light corn syrup, vanilla and salt and blend well. Gradually stir in sifted sugar until creamy consistency is reached. You may not need quite all of the sugar. Knead until smooth. Add chopped nuts. Pack into buttered 8-inch square pan. When firm, cut in squares. Makes about 2 pounds.
Drain French beans, peas and corn. Set aside vegetables. Make marinade with sugar, black pepper, salt, vegetable oil and white vinegar. Bring to a boil in a saucepan. Let cool. Add vegetables and let set overnight. Will keep for 2 to 3 weeks in the refrigerator.
Mix and pour into a 9 x 13-inch pan. Place chicken pieces on top then sprinkle with the dried onion soup mix. Cover with foil and bake at 325° for 2 1/4 hours (remove cover and let brown the last 10 minutes).
Mix Ricotta, Mozzarella and Parmesan cheese. Cut each biscuit horizontally, making 20 thin biscuits. Gently press each biscuit into an oval shape and place a slice of pepperoni or a little piece of spinach with a level teaspoon of cheese filling. Moisten edges of dough and fold over to enclose filling. Pinch edges carefully to seal. Place on a lightly greased cookie sheet. Bake at 350° for 20 minutes, then serve with warm marinara sauce.
Brown meat in kettle, stirring to break up meat. Add onion and garlic. Cook until yellow. Add remaining vegetables and cook, stirring often, 3 minutes. Stir in flour. Add 6 cups boiling water, salt and pepper. Cover and simmer 20 minutes or until tender. Makes 4 servings.
Melt butter and chocolate together; stir in sugar. Add eggs and salt and beat together. Stir in flour and vanilla just until mixed. Pour into oiled pie pan and bake 20 minutes at 350.
Break up potatoes; set aside. In a bowl, combine eggs, milk, onion, salt and pepper. Stir in potatoes and cheese. Turn into 12 x 7 1/2 x 2-inch baking dish. Arrange fish sticks atop. Bake at 350° for 55 to 60 minutes or until center is nearly set. Let stand 10 minutes before serving. Makes 6 servings.
Add vegetables, meat and seasonings to eggs. Pour into a well oiled skillet in a thin layer. Cook over medium heat until brown on bottom. Remove to broiler and brown top. Transfer to hot serving dish and pour sauce over the top.
Combine 1/2 cup water, sugar and cinnamon. Boil 1 minute. Add remaining 3/4 cup water. Pour into 12 muffin tin cups and freeze.
Blend ingredients and serve cold or serve hot. Top with 1/2 cup grated cheese and bread crumbs or crushed potato chops. Bake at 350° for 25 minutes.
Combine chopped apples with sugar and set aside. To the slightly beaten eggs, add the salad oil and vanilla and beat well. Add the flour, soda, cinnamon and salt and mix. Combine flour mixture and apple mixture by hand and add chopped nuts. Cool and frost.
Season chicken breasts lightly with salt and pepper. Heat butter in skillet and brown chicken about 5 minutes on each side, pressing flat with spatula. While chicken browns, combine sour cream, Worcestershire sauce and mustard. Spoon over chicken and warm through a minute or two. Sprinkle with chopped chives, if desired, and serve.
Combine oats, flour, soda and salt. Beat the 1 cup margarine 30 seconds. Add brown sugar. Beat until fluffy. Add eggs and 2 teaspoons vanilla; beat well. Stir in all dry ingredients.
Melt butterscotch chips with vegetable oil in a double boiler until chips are melted, 3 to 5 minutes. Remove from heat and add nuts and chow mein noodles. Stir to coat all ingredients. Drop by tablespoons onto waxed paper. Let stand until set, about 15 minutes. Store leftovers in airtight container.
Cream sugar and shortening. Mix flour, cocoa and salt. Add eggs, vanilla and nuts. Mix all together and bake at 350° for 30 to 35 minutes in oblong pan. When cooked, spoon on 1 jar marshmallow cream while cake is hot. After cake is cool, add frosting.
You will also need muslin bags big enough for 2 soft drink cans to fit into and string to tie bags.
Butter bottom of 13 x 9-inch casserole dish. Mix all ingredients together and bake 1 hour at 325°.
Peel eggs and chop. Add mayonnaise and chopped olives. Pour enough olive juice into mixture to make mixture spreadable as a sandwich filling. Refrigerate. Yields 2 to 3 sandwiches.
Microwave (High) chocolate pieces in uncovered 1-quart glass Mix 'N' Pour bowl for 1 1/2 to 2 minutes or until glossy. Stir until smooth. Blend in beaten eggs. Microwave (High), uncovered, 30 to 45 seconds or until slightly thickened. Cool 10 minutes. Fold in whipped topping and cake cubes. Transfer to serving dish. Refrigerate until set, 2 to 3 hours. Makes about 8 servings.
*Cook pudding with 1 1/2 cups juice from oranges, pineapple and cherries.
Mix all of the ingredients together. Put in greased casserole dish. Bake at 350° for 45 minutes.
Heat oven to 350 degrees and bake covered for 1 hour. Uncover and bake an additional 30 minutes or until bacon is crisp.
Preheat oven to 375°. Boil sweet potatoes in water until tender when pierced with fork. Cool slightly. Peel potatoes and put in large mixing bowl. Beat with mixer until smooth. Stir in butter and sugar; beat in eggs one at a time. Add spices, salt and milk. Pour into unbaked pie crusts. Bake in center of oven 70 minutes or until knife inserted in center comes out clean.
Stir until dissolved over very low heat. Cook over very low heat. Run spoon over bottom of pan occasionally to be sure it doesn't stick. Cook until firm ball stage, about 1 hour. Set off stove for 30 to 40 minutes. Beat with electric beater until it won't turn. Beat more with wooden spoon. Add pecans. Can be put in a Pyrex dish and cut in squares or rolled into a fudge roll. Also can reduce heating time slightly and made into truffles dipped in flavored sugars, crushed almonds, flavored cocoa, etc.
Dilute cream of chicken soup with sour cream. Pour melted butter over stuffing mix. Layer in following order: zucchini, carrots, onion, cream of chicken soup and sour cream mixture, stuffing with butter on top. Put in greased 2-quart casserole dish. Bake at 350° for 1 hour.
Beat eggs in small bowl. Gradually beat in sugar and vanilla. Fold in flour mixed with baking powder. Fold in apples and nuts.
Cream shortening, sugars, eggs and vanilla.	Combine salt, soda and flour. Add dry mixture	to creamed mixture a little at a time. Blend in oatmeal, nuts and raisins. Divide dough into thirds and	form into long rolls. Wrap rolls in waxed paper and chill or freeze.
Grease 9 x 13-inch pan with margarine. In large heavy pot, add sugar and evaporated milk; mix with wooden spoon. Do not heat until sugar and milk have been thoroughly mixed. Turn stove to medium-high, stirring constantly while heating until it comes to a boil. Turn heat down, but keep boiling. Time for 7 minutes; stir frequently. After 7 minutes, remove pot from heat. To hot mixture, add remaining ingredients except nuts. Mix until it looks like fudge, about 5 minutes. Add dash of salt and nuts. Pour in pan and when lukewarm, refrigerate.
Add enough water to beet liquid to measure 2 cups. Heat liquid mixture, sugar and vinegar. Pour over beets/eggs. Cover and refrigerate 12 hours.
Place chicken in casserole dish. Cover with mushroom soup. Place sliced mushrooms on top of soup. Sprinkle with grated cheese. Cover casserole dish and microwave for 20 to 25 minutes on Full power.
In a 2-quart casserole, combine butter and green pepper. Microwave on High for 3 to 4 minutes or until green pepper is tender. Blend in flour, salt and pepper. Gradually stir in broth and milk. Microwave on Medium-high (170°) for 6 to 7 minutes or until sauce thickens, stirring 2 or 3 times. Stir in chicken, peas, pimiento and sherry. Microwave on Medium-high for 6 to 7 minutes or until heated through, stirring 2 times. Serve over toast, hot cooked noodles or rice.
Saute onion, green pepper and garlic powder in small amount of cooking oil. Combine all ingredients, except tomato sauce, in heavy skillet. Cook until meat loses its pink color and onions become transparent. Add tomato sauce and simmer 30 minutes to 1 hour. Can add more chili powder.
Combine cucumbers, onions and peppers in large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Prepare home canning jars and lids according to manufacturer's instructions. Drain vegetables thoroughly; press out liquid. Combine sugar, vinegar, celery seed and mustard seed in a large saucepot; bring to boil. Add drained vegetables; simmer for 10 minutes. Carefully pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in boiling water bath canner. Yields approximately 8 half pint jars.
Place onions in skillet. Add sugar, mustard, garlic salt, salt and vinegar. Cook for 20 minutes, covered. Add onion mixture to beans. Add crumbled bacon. Pour into a 3-quart casserole. Bake at 350° for 1 hour. Makes 12 servings.
In medium saucepan, gradually stir in cornmeal and salt into boiling water. Cook over medium flame, stirring constantly until thick. Add butter and milk; beat until smooth. Let cool to room temperature. Beat egg whites until stiff peaks form; set aside. Using same beaters, beat egg yolks until thick and lemon colored. Stir egg yolks and baking powder into cornmeal mixture, mixing well. Gently fold in egg whites until well combined. Pour into a greased 2-quart casserole. Bake in a preheated 375° gas oven for 40 to 50 minutes until golden brown and puffy. To serve, spoon from casserole and serve hot with butter. Yield: 8 servings.
Mix together well. Shape into patties, like hamburgers. Fry in buttered skillet until golden brown. Serve with pancake syrup, gravy, etc.
Lightly grease 10 x 15-inch aluminum pan. Separate the 2 sections of crescent rolls from each can and lay flat in the pan for crust, pressing a little bit up the sides. Bake at 350° for 10 minutes. Let cool. Mix together cream cheese, mayonnaise and dry salad dressing. Spread over crust. Cut vegetables into very small pieces or use food processor. Mix all vegetables together and spread over cheese mixture. Sprinkle Parmesan cheese on top and cut into squares.
Place broccoli, rice, onion and cream of mushroom soup in 2-quart casserole dish. Stir to mix. Make cheese sauce by adding milk to Cheez Whiz and heat until cheese is melted. Add to broccoli mixture and mix well. Top with cracker crumbs. Drizzle melted oleo over crumbs. Bake at 350° until lightly brown.
Mix and chill. Roll into small balls and put on cookie sheet half thickness of a ball apart. Bake about 12 minutes at 350°. When done, roll in powdered sugar and pack in airtight jar. These cookies improve with age.
At least 3 days before needed to serve; mix sour cream, sugar and coconut. Place in covered container and refrigerate overnight. The next day bake cake according to package directions. Cool. Slice each layer in 2 (making 4). Place each layer cut-side up. "Ice" with coconut mixture. Place in tightly covered container. Refrigerate for at least 1 day. This keeps for a long time.
Clean mushrooms, cutting off stems. Saute onions and stems in butter. Cook sausage and drain. In saucepan, cook spinach, then drain. Mix all ingredients. Stuff mushrooms. Place in shallow greased pan. Bake at 350° for 15 minutes.
Cream 2 cups sugar with margarine or shortening. Add egg yolks, one at a time. Sift dry ingredients and add to creamed mixture with milk. Beat egg whites with remaining 1 cup sugar. Add extract. Fold into batter. Bake at 300° for 90 minutes.
Combine graham crackers, 1/4 cup sugar and margarine. Cover bottom of 9 x 13-inch pan with crust. Bake at 375 ° for 8 minutes. Cool.
Mix all ingredients together in a large bowl and bake in a 9 x 13-inch pan (greased and floured) for 40 to 45 minutes at 350°. Frost with Cream Cheese Frosting. Best served cold.
Mash corned beef. Add horseradish, mustard and pickle relish. Add mayonnaise to make spreading consistency. Serve with assorted crackers. Yield: About 2 cups.
Cook cabbage and onion in margarine for about 10 minutes. Add the rest of the ingredients. Cover and cook for about 5 to 10 minutes; serve hot. Serves 6. Contains 160 calories.
Mix first 5 ingredients. Stir in cheese and pepperoni. Put in 13 x 9 x 2-inch greased pan. Bake at 400° for 30 minutes or until browned. Cool and cut into 1-inch cubes.
Layer the first 6 ingredients in casserole dish. Combine mayonnaise and sugar and spread evenly over top of salad, sealing to edge of dish. Sprinkle bacon bits and cheese over mayonnaise. Refrigerate, covered, for 6 to 8 hours or overnight. Garnish with tomatoes when serving.
Shred cabbage. Mix remaining ingredients (except bacon). Pour over cabbage. Add bacon. Bring mixture to a boil. Simmer, covered, for 45 minutes or until tender.
Cut up chicken; wash and dry. Rub with garlic, salt, pepper and paprika. Put salad oil in roasting pan or casserole. Add chicken and dot with butter; add vermouth. Baste frequently in 325° oven. Bake 2 to 2 1/2 hours or until tender.
Combine cream of chicken soup, celery soup, milk and instant rice in a 9 x 13-inch cake pan. Arrange pieces of chicken on top and then sprinkle on onion soup mix. Cover tightly with foil and bake at 325° for about 2 1/2 hours.
Crush 1 cup berries thoroughly. Add 1 cup water; bring to a boil. Mix sugar and cornstarch with a little water; stir into the boiling berries. Cook for 3 minutes, until clear. Cool. Place remaining berries in pie shell. Pour lukewarm mixture over berries; place in refrigerator until cornstarch mixture sets. Before serving, cover with whipped cream.
Gradually stir ingredients into cream cheese; chill well. Form into ball. Roll in 1 cup chopped pecans. Chill until served. Garnish with parsley, cherries or pineapple slices.
Beat well with mixer the first 3 ingredients. Dissolve yeast in warm water. Mix all ingredients together, kneading real good.
Boil vegetables on top of stove for 5 minutes. Drain. Combine cheese, soup and milk. Add to vegetables. Place in casserole and bake in 350° oven for 30 minutes. Remove and serve.
Melt butter, then add vegetable packet. Cube potatoes. Mix potatoes and broccoli in a 9 x 11-inch microwave dish. Put in microwave oven for 10 minutes on High. After 10 minutes, take out. Stir. Put back in for 8 minutes, then take out. Sprinkle cheese on top. Put back for 2 minutes.
Quarter cherries. Add butter, light corn syrup, sugar, salt and beaten eggs to top of double boiler. Add enough cornstarch to thicken mixture. Add cherries and almond extract.
Fry onion in oil until golden brown. Add meat, cook until almost done and add peeled potatoes. Cook until almost ready and then add tomatoes. After tomatoes are ready, add water and bring to a boil, then simmer for 1/2 hour or until cooked or soup looks thick.
Line 2 cookie sheets with graham crackers. Combine margarine and sugar and boil for 3 minutes. Pour over crackers. Top with pecan pieces. Bake at 350° for 10 minutes.
Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1 inch balls. Roll in walnuts, cocoa or coconut. Store in refrigerator. Makes about 5 dozen candies.
Cook the chopped scallions, greens as well, in milk. Drain, but save the milk. Add to the mashed potatoes. Beat well together and add enough hot milk to make the dish creamy and smooth.
Put 1/3 cube butter stick in a glass 9 x 13-inch baking dish. Let it melt until it sizzles in oven. (Can do this while oven is preheating to 375°.) After butter is melted, pour in other mixed ingredients. Bake 20 minutes. Dust with powdered sugar and serve with syrup.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom of 9 x 13-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping; spread over crust. Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts, if desired. (You may also substitute pistachio, lemon or butterscotch flavors of pudding.)
Cook shells as directed. Brown ground beef and onion. In bowl, mix bread (cubed in small pieces), milk and egg. Add to bowl of bread mixture the meat, 1/2 of the cheese and a small amount of spaghetti sauce. Spray with Pam a 9 x 13-inch baking dish. Spread 1/2 cup of spaghetti sauce evenly over the bottom. Fill each shell with meat mixture and place in dish. Pour spaghetti sauce over filled shells. Cover with foil. Bake at 350° until bubbly; sprinkle rest of cheese over top and bake until cheese melts (about 15 minutes).
Combine all ingredients in small saucepan; mix well. Heat the sauce until it comes to a boil, stirring constantly. Simmer for 1 minute. Use the sauce immediately as a marinade and baste for grilled chicken, ribs, beef or pork, or cool and store in the refrigerator for future use.
Preheat oven to 300°. Reserve 1 cup dry cake mix. In large bowl combine remaining mix, 1 egg and oil (mixture will be crumbly). Press mix evenly into bottom and 3/4 up sides of a greased 9 x 13-inch pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute. Slowly add milk and flavorings. Mix until smooth. Pour into crust, bake for 45 to 55 minutes at 300°. Chill and store in refrigerator. When cool, top with pie filling.
Pour batter in butter coated pan. Add fruit and bake at 350° until crust comes to the top and is golden brown.
Sift together the first 7 ingredients and set aside. Put into a large bowl and blend the next 3 ingredients. Add prunes. Add alternately the buttermilk and the above flour mixture. Bake in 2 (9-inch) layer pans at 350° for 35 minutes or until cake springs back when punched. When cool, cut each layer in two with dental floss, making 4 layers and spread with the following mixture.
Boil squash and onions until tender. Drain well and mix with sour cream. Layer in casserole dish as follows: 1 layer squash, 1 layer cheese and 1 layer crumbled Ritz crackers. Repeat layers, ending with crackers. Dot top with margarine. Bake at 350° for 30 minutes or until golden brown.
Combine the first 6 ingredients in a small heavy saucepan; bring to a boil and cook 1 minute. Strain mixture, reserving liquid. Discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat and cook 1 minute or until warm, stirring frequently. Yields 3/4 cup (serving size: 3 tablespoons). Calories 76; protein 2.4 g; fat 5.1 g; carbohydrate 6 g.
Blend shortening and sugar. Add vanilla and eggs. Sift dry ingredients together and add to the sugar and egg. Stir in the 1/2 cup M&M's and reserve the rest for the tops. Bake at 375° for 10 to 12 minutes.
Blend butter, brown sugar, white sugar, flour and cinnamon. Save 1 cup for topping on cake. Add to balance of mixture the sour cream, eggs and soda. Mix together. Add chocolate chips, nutmeats or both. Pour batter in a 9 x 13-inch pan. Sprinkle with the 1 cup dry mixture for topping with added chips or nuts. Bake at 350° for 35 to 40 minutes.
Brown sausage; add cheese (cut into chunks), stirring until mixture is creamy. Spread on party rye. May be frozen.
Saute onion in butter in a large skillet until transparent. Season beef with salt and pepper. Add to onion and cook until browned on all sides. Stir in mushrooms, celery, bean sprouts, baby corn, water chestnuts, leeks and soy sauce. Cook 5 to10 minutes, then add spinach or watercress. Cook 2 minutes. Meanwhile, dissolve the bouillon cube in hot water in a saucepan. Stir in rice. Pour into center of ingredients in skillet. Cover and let simmer over low heat 5 minutes. Do not overcook. Serve with additional soy sauce, if desired. Makes 4 servings.
Saute onion in butter over medium heat until almost clear. Add pressed garlic and mushroom stems; saute for about 2 to 3 minutes. Add scallops; saute 2 minutes. Add shrimp; cook until almost "red," about 6 minutes. Squeeze in juice of 1/2 lime. Add red bell pepper, green onions, tomatoes and mushroom tops; cook about 4 to 5 minutes, until tomatoes "wilt." Add crab and stir. Pour white sauce; stir in and cook over low heat until sauce thickens. Remove from heat. Serve over bed of white rice. Serves 4.