HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, cheese, onion, eggs and thawed broccoli. Then add muffin mix last. Bake at 400° for 25 to 30 minutes.
Wash potatoes and scrub skins clean. Peel and quarter and wash again. Put potatoes in pot. Cover with water. Add salt and pepper to taste, 1 can of beef (diced up) and 1 onion. Cook until potatoes are done. Serve hot.
Preheat oven to 450°. Grease muffin cups with butter. Cut each biscuit into 4 pieces. Place the pieces into pan. Sprinkle sugar onto biscuit pieces. Sprinkle cinnamon onto biscuit pieces. Put into oven for 8 to 10 minutes.
In a pot over medium heat, place oil and add flour, stirring until it makes a dark brown roux. Add chopped onion, pepper and celery. Gradually add chicken stock and white wine while stirring gently. Simmer about 10 minutes. Cut fillets into chunks and place them in an oiled casserole dish. Sprinkle fish with last 5 ingredients; then pour contents of pot into casserole. Bake 20 minutes at 350°. Serve over rice.
Spray inside of brown grocery bag with vegetable spray. Put popcorn in bag. In large bowl, microwave brown sugar, syrup and margarine for 2 to 4 minutes until rapid boil. Stir once. Add baking soda. Stir for 1 minute. Pour mixture over popcorn. Roll up bag and shake. Prick bag 3 or 4 times.
Cook lasagna noodles according to package directions; drain. Saute mushrooms and onion in skillet until tender. Add Italian seasoning; mix well. Melt margarine over low heat in large saucepan. Stir in flour, salt and pepper gradually until smooth; stir in milk. Bring to a boil. Boil for 1 minute, stirring constantly; remove from heat. Stir in 1/4 cup Mozzarella cheese. Squeeze spinach dry. Chop spinach and broccoli. Combine with carrots in bowl; mix well. Combine Ricotta cheese and egg in bowl; mix well. Layer 1 cup white sauce, vegetables, noodles, Ricotta cheese mixture, mushroom mixture and remaining white sauce in 9 x 13-inch baking pan. Sprinkle with remaining Mozzarella cheese. Bake at 400° for 20 to 25 minutes or until hot and bubbly. Yield: 8 servings.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3-inch loaf pan. Mix all ingredients. Beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool slightly. Loosen sides of loaf pan. Remove to cooling rack. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.
Prepare pie crust as directed. Cover dough and set aside. In a large skillet, cook onion and margarine until tender; add potato and water. Cover and simmer until potato is tender. Stir in soup, milk, sour cream, Parmesan cheese, lemon juice, dill and pepper. Cook and stir until bubbly. Stir in frozen veggies and tuna. Spoon into ungreased casserole dish.
Thaw spinach. Heat milk and spices in a saucepan over medium heat to just below boil. Reduce heat to low and simmer. Finely chop onion and saute in 1/2 tablespoon butter on medium heat for 5 to 8 minutes. Add to saucepan. Combine the remaining 1 tablespoon melted butter with the flour in a small saute pan. (This is the first step of making a roux, which will thicken the sauce.) Mix until completely blended; cook on low heat 3 to 4 minutes to make roux. Add roux to saucepan and mix well. Continue to cook until sauce thickens. Cut the Cheddar, Jack and Velveeta cheeses into small cubes and add to saucepan. Heat over low heat and slowly stir until cheese is melted. Be careful not to burn the sauce. Remove from heat and cool 15 minutes. Drain artichokes and gently squeeze the water out of them. Cut the artichokes into 1/4-inch strips. Set aside. Squeeze as much water as possible out of the spinach. Add spinach and artichokes to sauce mix. Mix until completely blended. Transfer to a 8 x 8 x 2 casserole dish and top with grated Monterey Jack cheese. Bake at 350° for 12 to 15 minutes. Serve with tortilla chips, sour cream and salsa.
Cream butter and sugar together. Add vanilla and stir. Add flour and mix well. Place half of dough in a greased 9 1/2 x 11-inch baking pan. Spread dough to cover bottom of the pan. Then spread red bean mixture over dough. Top with remaining dough. Beat 1 egg and brush the top of dough. Bake at 375° for 45 minutes.
Melt butter and stir in sugar. Remove from heat and cool 10 minutes. Add eggs and vanilla. Mix dry ingredients together and add to butter mixture. Add chocolate chips and nuts. Bake in greased 9 x 13 pan at 350° for 30 minutes.
Brown and crumble in skillet the ground beef. Stir in flour. When flour has been completely dissolved, stir in onion soup. Simmer about 20 minutes. Serve on buns or over rice, noodles or mashed potatoes.
Mix all together with just enough buttermilk to hold it together. For best results, chill for 1 or 2 hours before cooking. Drop by teaspoon in hot oil.
Into large bowl measure all ingredients. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. With hands shape dough into ball. Refrigerate 2 to 3 hours, until easy to handle. Preheat oven to 400°. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keeping remainder refrigerated. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutter, cut into various shapes. Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings. Bake 8 minutes or until very light brown. With spatula remove cookies to racks and cool. Makes about 6 dozen.
Combine crumbs and 1 tablespoon of sugar. Butter sides of 10-inch spring-form pan. Shake some crumbs around the pan to coat the sides. Add melted butter to rest of crumbs. Blend well. Press over bottom of pan.
Cut and scrape corn from cob. Add water if too thick. Microwave on High 5 minutes at a time, stirring after 5 minutes, until corn is hot and changed colors. If you want to freeze, stop here, cool and bag when cool. To cook, cook until corn is tender. Add salt, pepper and butter. If not real sweet corn, add sugar. If too thin, dissolve the cornstarch in a little hot water and stir into corn to thicken.
Mix all the ingredients together. Top with crushed Ritz crackers. Pour one stick melted butter over the crackers. Bake at 375° for 20 minutes.
Line 9 x 13-inch pan with graham crackers. Make pudding as on box. Melt chocolate in double boiler with margarine, milk and xxx sugar. Watch that chocolate doesn't burn. Layer as follows: graham crackers, 1/2 pudding, graham crackers and rest of pudding. Drizzle chocolate over all. Refrigerate for 2 hours before serving. Place a dollop of Cool Whip on top before serving.
Blend melted butter with all-purpose flour. Add chicken broth and milk. Cook, stirring constantly, over low heat until sauce is thick. Add salt, diced and cooked chicken, broiled and sliced mushrooms (drained) and chopped pimiento. Heat through. Serve over hot toast points. Makes 5 servings.
Sprinkle cabbage with onion and sugar. Pan mix together rest of ingredients. Stir often. Bring to boil. Pour over cabbage. Mix well. Cover and chill at least 4 hours. Add carrots, if desired.
Coat a wok with cooking spray. Add a teaspoon of oil. Allow to heat for 2 minutes. Add vegetables and stir-fry for 3 minutes. Remove vegetables. Add 2 teaspoons of oil to wok and stir-fry shrimp for 3 minutes. Reduce heat, add vegetables and sauce to taste; cook an additional 2 minutes. Sprinkle with nuts and ginger and serve immediately. Can be served over rice. Yield: 6 servings (218 calories, without rice).
Mix cream cheese, confectioners sugar and butter or margarine. Add Cool Whip. Mix vanilla pudding, cold milk and vanilla. Combine with cream cheese mixture and divide into 1/2. Layer cake, beginning with cookies, followed by 1/2 of the mixture. Repeat.
Preheat oven to 250°. (Baking time: 20 minutes.) Mix all dry ingredients together in largest cake pan you have. In a 2-cup measuring cup, first add oil, then honey, then vanilla (mixing in this order keeps honey from sticking to cup). Gradually pour liquid into dry ingredients, mixing with hands or stirring thoroughly.
Mix broth from chicken with chicken soup. Layer half of chicken, 1/3 stuffing, half of chicken and soup in a large casserole dish. Repeat layers. Spread mushroom soup on top. Sprinkle remaining stuffing on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Brown ground beef until done. Add spaghetti sauce, water, basil and oregano. Simmer for 15 minutes.
Heat oven to 350° or 325° if glass dish. Microwave chocolate and margarine in large bowl on High for 2 minutes or until melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts. Spread in a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
Saute first 4 ingredients for 20 minutes. Combine paprika, Ro-Tel tomatoes and soup. Add to vegetables and cook 20 minutes. Add parsley and continue to cook 10 more minutes. Add shrimp to sauce and allow to blend about 15 more minutes. Serve over steamed rice.
Boil chicken in 3 to 4 cups water with some chopped onion and celery added. Save broth. Debone chicken. In large skillet, brown sausage. Add chopped vegetables and rice in sausage and drippings. Add 3 cups chicken broth. Add spices. Cover and simmer until rice is done (about 40 minutes). Add chicken midway. Serves 6.
If large scallops are used, cut into 3 or 4 pieces. In a medium saucepan, cook and stir minced onions in 1 tablespoon butter until tender. Add scallops, lemon juice, salt, paprika and wine. Simmer uncovered 10 minutes. Add mushrooms; simmer 2 minutes. Drain liquid and set aside. Melt 1/3 cup butter in medium pan over low heat. Blend in flour. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in reserved liquid and heavy cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add parsley. Reserving 1/2 cup of sauce in saucepan, pour remainder over scallops, mushrooms mixture. Heat through, stirring frequently. Spoon mixture into 6 individual baking shells. Spread each with 1 tablespoon reserve sauce. Melt 1 tablespoon butter in small skillet and add crumbs, stirring until brown. Place shells on baking sheet and oven broil 5-inches from heat, 5 to 8 minutes until brown. Sprinkle crumbs over top. Makes 6 to 8 servings.
Spread layer of cream cheese in 9 x 12-inch baking dish. Next, spread layer of chili, then add layer of picante sauce (use as much or as little as you would like). Add a few chopped chili peppers on top of sauce layer. Top with shredded Chi Chi Mexican cheese.
Preheat oven to 400°. Mix vegetables and soup in 9-inch pie plate or casserole dish. Stir remaining ingredients in separate bowl until well blended. Pour over top of vegetable/soup mix. Bake about 30 minutes or until golden brown. Yields 6 servings.
Mix peanut butter, honey and Rice Krispies well and press into pie pan. Slice the bananas over the crust. Mix the pudding and milk and pour over the bananas. Refrigerate 30 minutes until pudding gets firm. Spread with the Cool Whip.
Grate all of the vegetables coarsely, but not too coarse. Place all of the ingredients with 1 quart of water in a pan; boil lightly for 1/2 hour. The Tabasco and Worcestershire can be added later in the process so the taste will not be overpowering. Taste it during the 1/2-hour period and add whatever makes it taste good. This includes more water to make it as loose as you like it.
Melt and cool shortening. Mix together ingredients. Add 5 cups of flour. Blend together. Roll out and sprinkle with sugar. Cut out and bake for 8 to 10 minutes in oven at 425°.
Put one container of sherbet into punch bowl. Add 1 can juice and 1 bottle ginger ale. Stir to mix to slushy consistency. Add more juice, drink and sherbet as necessary. Makes 50 servings. Preparation time: 0:30.
Mix ingredients except crab and 1/4 cup cheese, until well blended. Add crab and top with 1/4 cup cheese. Bake at 350 degrees for 30 minutes. Do not cover. Serve with favorite crackers.
Wash and remove seed from peppers. Grind peppers and combine with sugar and vinegar in a large saucepan. Heat to boiling and let boil for 1 minute, stirring to prevent boiling over. Remove from heat.	Stir in pectin, mixing well. Let stand 5 minutes.	Skim film from top. Mix in food coloring. Strain to	remove pieces of pepper. Pour into hot sterilized jars. Top with sterilized two part lids and tighten. Cool on racks. This makes six 8 ounce jars and is good with crackers or scrambled eggs.
Mix Mazola margarine and sugar. Stir in Karo light syrup, egg yolks and flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then nuts. Place on greased baking sheet. Press candied cherry halves into centers. Bake in 325° oven 20 minutes. Makes 4 dozen.
In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine 2 cups cream, 1 1/2 cups sugar and the vanilla bean in a large heavy-bottom saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly, until it thickens, about 5 minutes. Be forewarned: The mixture will break; don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
Mix ingredients well. Spread evenly over potatoes and bake 10 minutes at 400°. Serves 6 to 8.
Simmer a picnic or ham hock with a lot of ham left on it; add no salt. Add the carrots, turnips, onions and potatoes. Cook until vegetables are done.
Butter pan. Sprinkle raisins and walnuts on bottom of pan. Pour a little pancake syrup on top. Lay in rolls.
Combine sausage and cheese. Add biscuit mix and blend thoroughly. Shape into 1-inch balls on cookie sheet. Bake in preheated 375° oven for 10 minutes or until brown. Serve warm or cold. Yields 100.
Sift cocoa with 1/3 cup sugar. Add scalded milk gradually and stir until smooth. Cool. Combine shortening, salt and vanilla. Add 1 cup sugar gradually and cream thoroughly. Add eggs, one at a time, beating thoroughly after each addition. Add soda to flour and sift three times. Add flour to creamed mixture, mixing after each addition until smooth. Pour into two 9-inch layer pans that have been greased and floured. Bake at 350° for 25 minutes.
Dissolve jello in water. Stir in remaining ingredients and pour into mold. Refrigerate until set. Serves 8.
Combine Swiss cheese, mayonnaise, cream cheese, mustard, salad dressing and lemon juice in a bowl; mix well. Fold in bacon. Spread generously on a choice of party bread slices. Place on ungreased baking sheet. Broil until light brown. Serve immediately.
Dig a pit 2 1/2 feet wide by 2 feet deep. Line the pit with 8 to 10 layers of green maple leaves. Place bear meat chunks on leaves; add cut up pumpkin. Cover with several layers of leaves. Cover with stones. Build a fire and burn until coals are covered with embers. Cover with dirt and cook for 4 to 5 hours.
Combine sugar, molasses and water in a saucepan and bring to soft ball stage (235°). Remove from heat and add soda. Mix popped corn with peanuts and pour sugar mixture over all. Stir to coat evenly. Yields 5 quarts.
Form the mixture into one-inch balls, pressing firmly. Place the balls two inches apart on ungreased cookie sheet and bake at 350° for 9 to 12 minutes until golden brown around the edges. Cool for one minute and remove from the cookie sheet. Makes three to four dozen cookies.
Preheat oven to 350°. In a large bowl, mash the potatoes. Add sugar, flour, butter, vanilla and spices. Mix well. Stir in milk. Spread mixture into lightly greased 2-quart baking dish. Bake at 350° about 1 hour or until set.
Sift sugar and flour together in a bowl and set aside. In a saucepan, mix margarine, shortening, cocoa and water. Bring to a rapid boil and pour over sugar and flour mixture. Add milk, eggs, baking soda and salt. Pour into a well-greased brownie pan. Bake for 20 minutes at 400°.
Brown ground beef and sausage in a large skillet, stirring until it is crumbled. Drain and return to skillet. Add remaining ingredients and cook over low heat, stirring constantly, until cheese melts. Serve warm with corn chips.
Cream the softened butter, Crisco and sugar. Add eggs. Add milk and vanilla. Combine dry ingredients and add gradually. Pour into greased and floured tube cake pan. Bake at 350° for 1 hour and 20 minutes. Delicious plain or served with fruit or sauce.
Beat eggs; add remaining ingredients. Beat only until mixed barely. (Don't overbeat!) Place on hot waffle iron. Makes 8 to 10 waffles. Cut in half for small family.
Sift flour, soda, salt, cinnamon, ginger, baking powder and cloves into bowl and mix well. Combine sugar, oil, pumpkin, eggs and nuts in a bowl and mix well. Add the flour mixture, stirring until blended. Stir in water. Spoon into two 1-1/2 pound loaf pans. Bake at 350° for 1 hour. Let stand in pan until cool. Good with flavored cream cheese.
Saute shrimp and garlic in liquid Butter Buds or fat-free chicken broth until shrimp are pink. Stir in tomatoes; simmer 5 minutes. Blend in skim milk, flour and green onions. Add red pepper now if you are using it. Sprinkle in Parmesan cheese. Heat until smooth and blended. Do not boil. Serve over cooked fettuccine.
Wash and slice pickles and onions. Soak in salt water about 4 hours. While pickles are soaking, bring vinegar, sugar and spices to a boil, then set aside to cool. Drain pickles well (squeeze juice out). Place pickles in jars. Pour brine over pickles. Put caps on, but do not worry about sealing. Place in refrigerator. Let stand a couple of weeks before using.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue. (For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Combine rice and pimentos; place 1/3 of rice mixture in greased casserole. Alternate layers of remaining rice, chicken, mushrooms and almonds. Pour over chicken broth, seasoned with salt and pepper; blend with flour. Bake in 350° oven for 1 hour. Serves 6 to 8.
Cook onion with spinach. Drain well. Chop spinach. Combine all ingredients. Chill several hours. Roll into balls. Place on cookie sheet. Bake 10 -15 minutes at 350° or until golden brown. Or roll into ball and freeze, or bake balls and freeze. Makes 50 balls. Do not thaw to bake or heat.
Combine condensed milk, coconut and vanilla in bowl; mix well. Drop by teaspoonfuls 1-inch apart onto greased cookie sheet. Bake at 350° for 8 to 10 minutes or until light brown. Remove macaroons from cookie sheet immediately. Yield: 8 dozen.
Roll chops in flour well seasoned with salt and pepper. Brown well in shortening. Add 1/2 cup water and simmer until tender. Pour 1 cup Burgundy or Claret wine over chops and cook down until almost dry. Remove chops and make gravy, adding 1 small can of mushrooms. Simmer 3 minutes. Pour gravy over chops before serving.
Brown meat with taco seasoning and drain. Place 1 tortilla on pizza pan or cookie sheet. Spread refried beans 1/4 -inch thick over tortilla. Cover with another shell. Spread taco meat over shell. Add another shell. Cover with layer of sour cream, lettuce, tomato and olives. Add shell. Pour on salsa and cover with cheese. Bake at 350° for 25 minutes. Let cool for 3 to 5 minutes. Cut like pie and serve. Serves 6.
Pour peaches into a casserole dish. Spread yellow cake mix over peaches. Slice butter into cubes and arrange over the top of yellow cake mix. Put into preheated oven at 350° and cook until light golden brown on top or usually until bubbling.
Place berries and syrup in saucepan. Add gelatin dissolved in water. Bring to boil. Reduce heat and simmer 6 to 8 minutes. Pour into jar. Cool and refrigerate.
Fry meat (elk) in oil. Chop onion and garlic. Add to cooked meat. Add chili and mix well. You can use frozen or roasted fresh green chilies, whichever you desire.
Wash and cut off ends of squash. Slice and boil along with chopped onion for about 30 to 45 minutes or until done; strain. Put cooked squash and onions in mixing bowl. Add butter, salt and pepper, beaten eggs, bread crumbs and dash of Worcestershire sauce; mix well. Pour into casserole dish and bake at 350° for 30 minutes.
Put pineapple and juice in saucepan and heat. Stir in jello until dissolved. Add buttermilk and cool. When cool, stir in Cool Whip. Refrigerate until set.
Boil chicken until tender. Skin, cool and cut up into bite size pieces. Place in 3-quart baking dish. Pour 1 cup broth and soups over chicken. Melt margarine; mix with 1 cup broth and stir in stuffing. Mix well and pour over top. Do not stir. Bake at 400° for 30 minutes.
Mix sauce ingredients well. Pour over ham ball to cover. Bake for 45 minutes in a 325° oven.
To these ingredients, add enough milk to make a batter; beat. Place in a baking dish and bake to consistency of a custard. Put marshmallows on top and brown the last few minutes of baking. Bake at 325°.
Melt butter in medium saucepan. Add onion and garlic; cook until onion is tender. Add remaining ingredients; simmer 10 minutes or until thick. Add to 5 pounds cooked cold ribs and heat.
Mix all together and place in plastic Ziploc bag. Can be divided and put into smaller Ziploc bags.
Brown beef and drain off fat. Combine onions and spread in bottom of pan. Drain Veg-All and mix with soup. Pour over mixture. Top with Tater Tots. Bake at 350° for 1 hour.
Layer in baking pan in order given. Place in oven until the cheese on top is melted (or microwave). Top with hot red pepper. Serve with tortilla chips.
Thoroughly cream together the shortening, sugar and brown sugar. Add eggs and beat well. Sift together the flour, soda and salt. Add flour mixture to creamed mixture and mix well. Stir in oats, nuts and chocolate. If desired, chill dough for easy handling. Shape dough into balls. Place on ungreased cookie sheet and flatten balls with bottom of a sugar coated glass. Bake 8 to 10 minutes at 375°.
Dissolve Jell-O in 9 cups of boiling water. Set aside and let cool. Dissolve sugar in 4 cups of warm water and add Jell-O. Cool. Add lemon juice and pineapple juice. Mix well.
Put together butter in baking dish; let melt in oven. Mix flour, baking powder, salt, 3/4 cup sugar and milk together; beat well. Pour batter over butter and add fruit. Sprinkle with 1/4 cup sugar. Bake for 45 minutes at 350°.
Cream oleo and sugar. Add eggs. Mix well and add nuts, dates, mixed fruit and raisins. Combine with dry ingredients and mix all very well. Grease cookie sheets. Drop by spoonful. Bake in a 350° oven for about 15 minutes. Yields 16 - 18 dozen depending on size. Delicious and stores well in a tupperware container.
Combine first 5 ingredients and cook together for 15 minutes. Add cream and cook until potatoes are tender. Serve hot. Garnish with parsley.
Slice meat across grain 1/8 inch thick. Marinate in mixture of garlic, oregano, cumin, salt, orange juice, vinegar and hot pepper sauce for 10 minutes. Stir-fry meat in oil in hot skillet until done. The last couple of minutes add the onion and pepper. When meat is done and onion and pepper are of desired tenderness, wrap in tortillas. Place cheese over the top and bake in 400° oven until melted. Garnish with lettuce, green onion tops, tomatoes or salsa.
Beat egg whites and salt until soft peaks form. Gradually add Marshmallow Creme, beating until stiff peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350° for 12 to 15 minutes or until browned. Cool. Covers 9-inch pie.
First Layer: Crush vanilla wafers 1/4-inch thick or the graham crackers with a little melted butter in 9 x 13-inch pan. Stick in oven for about 5 minutes to make sure it hardens.
Combine green	chiles, onion, oil and garlic salt in a small bowl. Combine remaining ingredients and add to vegetable mixture. Chill at least 2 hours before serving.	Serve with corn chips.