HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook milk and flour until a thick paste; add pinch of salt and set aside to cool. Cream sugar, Crisco and margarine until fluffy. Add flour mixture and vanilla. Beat at high until ready for spreading. After icing cake, place cake in refrigerator (covered) until served.
Layer in order in casserole. Bake uncovered at 350° for 90 minutes. Last 15 minutes, top with shredded Cheddar cheese to cover.
Fold dry ingredients into creamed shortening, white sugar, brown sugar, eggs and vanilla. Mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 8 to 9 minutes. Do not overbake.
Let the torn paper soak in water overnight. Then drain off the water and mix in the flour. Knead like dough. Mold the mixture into shape.
Cook chicken and reserve 2 cups broth.	Chop or shred chicken and place in bottom of baking dish. Melt butter and pour over chicken. Drain Veg-All and spread over chicken. Sift flour and mix with milk. Pour over chicken and vegies. Heat soup and broth to boiling point and pour over all. Bake 45 minutes at 350°. Remove from oven and let sit for 5-10 minutes to thicken.
Break up cooked chicken in sizes of quarters; place on bottom of 9 x 13-inch baking dish. Mix milk with two soups; pour over chicken. Add 1 cup broth to stuffing and place on top. Break small pieces of oleo and lay them on top of the stuffing. Add mushrooms on top. Bake 1 hour at 350°.
In blender, combine all the ingredients. Blend until mixed well. Serve cold. Stores up to two weeks in the fridge.
Mix first 4 ingredients. Add water, vinegar and eggs. Boil until thick. Thin with either sour or sweet cream.
Drain beans. Put in 9 x 13-inch casserole. Place sliced onions over beans. Make a melted sauce out of next 5 ingredients. Pour over beans and onions. Add bacon, cut in quarters. Bake, uncovered, at 350° for 30 minutes. Cover with foil and bake 30 minutes. You have to taste to appreciate.
Grease muffin tin. Split rolls in 1/2 roll until flat. Put in tin. Add shrimp. Beat remaining ingredients. Put 2 teaspoons in each tin. Top with cheese. Bake at 375° for 20 minutes or until brown.
Combine Tang and milk until dissolved. Add sour cream. Let set a few minutes. Fold in Cool-Whip. Spoon into crust. Garnish with mandarin oranges and cherries if desired. Freeze.
Peel, pare and chop apples. Mix with 3/4 cup sugar and 1 teaspoon cinnamon. Beat eggs, sugar and shortening until light. Add flour, salt and powder. Gradually add milk. Add apple mixture and fold until mixed. Pour into a 10 x 13-inch greased and floured pan. Sprinkle with mixture of 3 tablespoons sugar and 2 teaspoons cinnamon. Bake at 350° for 50 to 60 minutes.
Heat oven to 250°. Put everything in mixer bowl and mix well. Roll into 1-inch balls. Bake on cookie sheet until browned.
Butter casserole dish. Make layers of next four ingredients. Add mushroom soup and milk. Cover with cracker crumbs and use remaining butter on top. Bake at 425° for 30 minutes. Yields 4 to 6 servings.
Mix first 5 ingredients; add shortening and eggs and blend. Add water. Mix dry ingredients together and add to mixture. Mix 2 minutes. Bake in large greased and floured loaf pan (5 x 5 x 3-inch) at 350° for 45 to 60 minutes, until toothpick comes out clean.
Mix soups together with mayonnaise. Add broccoli and cheese. Put in Pyrex casserole. Cover with bread crumbs. Bake 45 minutes at 375°.
Combine first 4 ingredients in a large bowl until dry ingredients are moistened.	Press into bottom of a grease 9x13x2 pan. Set aside
Mix all, except Cool Whip and vanilla, together in a bowl. Beat until light and fluffy; at least 5 minutes. Fold in 2 cups Cool Whip and 1 tsp. vanilla. Pour into cooled pie crust. Chill for several hours. Top with Cool Whip.
Place oil, mayonnaise, lemon juice, salt, and pepper in a medium bowl. Whisk until blended. Gently stir in macaroni, tuna, celery, and carrot until well coated. Mound in center of platter. If desired, garnish with slices of tomato and zucchini or cucumber around outer edge of platter. Cover and chill before serving.
Pour in order in a greased 13 x 9 x 2-inch greased pan. Bake 50 minutes at 350°.
Cook spinach according to package directions; drain well in strainer. Squeeze to remove excess moisture. Combine rest of the ingredients with spinach. Shape into balls. Can be baked now or frozen. Bake at 350° for 15 to 20 minutes. Makes 6 dozen.
Spray Bundt pan with Pam. Sprinkle pecans on bottom of pan. Arrange rolls over pecans. Sprinkle with pudding. Melt margarine. Add sugar and cinnamon. Pour over rolls. Cover with foil overnight. Bake at 350° for 30 minutes or until done.
Cook artichokes until just tender and drain. Slice mushrooms in half through the stems. Combine with artichokes. Combine water with vinegar, oil, garlic, salt, pepper and herbs. Add vegetables and toss lightly. Refrigerate, covered. Stir occasionally. Leave overnight. Drain before serving. Makes 16 to 20 servings.
Beat together and pour into 9-inch pie shell. Bake at 425° for first 5 minutes, then at 350° until done.
In a bowl, cream together the butter, sugar, eggs and sour cream. Add remaining ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake in a preheated 375° oven for 8 to 10 minutes.
Crush wafers and pour milk over them. Let stand while you cream sugar, butter, egg (adding one at a time), vanilla wafer crumbs and coconut. Pour in greased and floured pan. Bake at 275° for 50 to 55 minutes.
Break cake into bite-sized pieces. Spread half into a 9 x 13-inch pan. Cream the butter, powdered sugar and eggs. Add the whipped cream and blend together. Spread half of this mixture on the cake pieces in the pan. Sprinkle half of the crushed Butterfingers on top. Repeat this process using the remaining ingredients.
Heat oven to 350°. Cook noodles by boiling, uncovered, stirring occasionally, just until tender, 7 to 10 minutes or as directed on package. Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into an ungreased 2-quart casserole. Mix bread crumbs, cheese and butter. Sprinkle over casserole. Bake about 10 minutes or until heated.
Cook bacon until half done; drain excess fat. Saute onions with bacon until transparent. Add beef and saute until all red is gone. Add minced garlic and flour until all flour is absorbed. Add remaining ingredients. Stir and bring to a boil. Mix well, being careful that nothing sticks to bottom of pan. Reduce heat and let simmer 45 to 60 minutes until meat is tender or bake in 350° oven for 1 hour until meat is tender.
Mix together 1/2 pound chopped dates, soda and 1 cup boiling water. Add sugar, egg, butter, flour and baking powder. Bake at 350° for 25 minutes in a 9 x 13-inch pan. Mix together 2/3 cup boiling water, sugar, 1/2 pound dates and chopped nuts. Boil until thick. Put on top of pudding after baked. Cut into squares and serve with Cool Whip.
Boil eggs until hard-boiled, 10 minutes. Cool eggs by running cold water over eggs. After eggs are cool enough to touch, crack shells gently and let them soak in cold water.
Quarter and core pears. Boil 20 minutes in clear water. Boil sugar, water, vinegar and spices (tied in bag) for 10 minutes. Add pears and let stand overnight. Cook pears until tender and put into hot jars. Cook syrup until thick. Pour over pears and seal jars.
Crumble angel food cake in a bowl with a lid. Mix Jell-O according to directions and pour over cake. Be sure all of cake is covered. Gel for several hours in refrigerator. Slice and serve topped with Cool Whip.
Stir first 4 ingredients together and cook on High for 4 minutes. Stir and cook 4 more minutes. Add margarine and vanilla; stir and cook 2 more minutes. Remove from microwave and add soda, stirring quickly. Pour quickly on greased cookie sheet until cool. Break into pieces and store in airtight container.
Preheat oven to 350°. Grease 10-inch tube pan. Combine flour, cocoa and baking soda. Set aside. Cream butter and sugar. Beat in eggs. Add dry ingredients alternately with sour cream. Fold in walnuts. Bake for 40 to 50 minutes or until toothpick comes out clean. Cool for 20 minutes. Remove from pan.
Brown the onion in small amount of fat. Mix and brown ground beef. Drain the fat. Add water chestnuts, mushrooms, chicken soup, salt, pepper and Accent to taste. Simmer slowly until done and add sour cream just before serving. Stir until hot through. Serve over Chinese noodles.
Combine sugar, margarine and milk in a saucepan. Bring to a boil on high, stirring until sugar dissolves. Cook to a soft ball stage (236°), or until a small amount dropped into cool water forms a soft ball. Remove from heat. Add remaining ingredients; beat or stir until mixture begins to thicken. Pour into buttered 8-inch square dish.
Mix all ingredients in saucepan. Bring to a boil; reduce heat and simmer for 30 minutes. Salt, pepper, onion salt, celery salt and garlic salt both sides of ribs (1/2 rack of baby back ribs per person). Bathe ribs in sauce and cook upside down first on grill; turn ribs and add more garlic salt and brush with sauce. Serve with 2 napkins.
Cook the sugar cookie dough according to directions. Let it cool completely. While cooking the cookie dough, place your cream cheese in a bowl and let it get soft. If it is the soft cream cheese, just add that and the marshmallow cream together and mix well.
Place layer of broccoli in buttered pan. Layer chicken on top. Mix soup, mayo, evaporated milk and cheese and pour over. Sprinkle with bread crumbs. Bake 45 minutes at 325°.
Mix sugar, brown sugar, butter and flour and make into crumbs. Remove 3/4 cup for the topping. To remaining crumbs, add buttermilk, baking soda and beaten eggs. Put in 9 x 12-inch pan and bake at 350° for 30 minutes.
Combine all ingredients. Spoon into 10 freezer pop molds. Freeze until hard. Has 45 calories.
Brown meat; drain excess fat. Add onion and bell pepper. Add spices, tomato sauce, mushrooms and pepperoni. Stir. Cover and simmer for 1/2 hour. Cook noodles as directed on package. Drain noodles; wash with cold water. Drain again and add to skillet. Warm, then add 1 cup Mozzarella cheese. Warm for 1 minute. Pour into 2 (9 x 13-inch) greased baking dishes. Divide sliced olives and lay on top of both dishes. Cover each with 1 cup Mozzarella cheese. Cover with foil. Bake both dishes or freeze 1 unbaked. Bake at 350° for 30 minutes.
Preheat oven to 350°. Beat egg whites until they start to thicken. Add vanilla and gradually add sugar. When mixture becomes creamy, add food coloring of your choice. Add in chocolate chips with a spoon. Drop by teaspoon on wax paper-covered cookie sheet before putting in oven. Turn oven off. Oven must be hot but no longer heating. Can be decorated most any color for all holidays. Children love them.
Mix together sugar, soda, flour and cinnamon. Bring to boil oleo, cocoa, Crisco and water and pour over dry mixture. Add buttermilk, eggs and vanilla. Mix and bake 25 to 30 minutes at 350° in 9 x 13-inch or larger pan.
Mix all together. Cool until slightly thick. Pour 1/2 into oblong dish. Cool until hard. Spread 1/2 pint sour cream over top and pour other half of jello mixture over the top. Chill until firm.
Mix cake according to package instructions. Before baking, add the canned caramel pecan frosting, coconut and nuts. Mix well. Bake in 350° oven for 35 minutes.
Cut bacon into 1-inch pieces and fry, not too brown. Remove bacon from grease and add to potatoes, onions, parsley and celery. To the bacon grease, add flour, salt, pepper, vinegar, sugar and water and heat to boiling point. Pour over potato mixture and mix well.
Cream the sugar and butter. Add eggs, one at a time, beating well after each. Alternate flour and sour cream (in thirds). Add the baking soda to the last 1/3 of flour. Bake at 300° for 1 1/2 hours in a large Bundt pan. Sprinkle with confectioners sugar.
Marinate sliced meat in soy sauce. Stir-fry vegetables in hot oil. Remove vegetables from pan. Stir-fry meat in pan, then add vegetables again together with meat. Mix cornstarch with 1 cup water and add to meat and vegetables. Cook and stir until everything is coated with gloss of cornstarch. Serves 8.
Cook carrots and onions together; drain and mash. Add remaining ingredients and mix. Butter or Pam a ring mold. Pour carrot mixture into mold. Bake at 350° for 45 minutes to 1 hour. Let set 5 minutes. Unmold onto serving plate. Pretty with center filled with peas when served.
Boil chicken until done. Put in baking dish. Thicken gravy and pour over chicken. Mix ingredients for dumplings and roll dumplings out with a rolling pin. Cut dumplings into squares and place over chicken. Bake until dumplings are golden brown.
In a bowl, combine all the ingredients. Serve with beef. Makes 3/4 cup.
Arrange peach slices in greased shallow baking pan. Blend remaining ingredients until crumbly. Sprinkle over peaches. Bake at 375° for 25 minutes; serve warm or cold.
Place crackers in large bowl and sprinkle with garlic salt, dill, oil and dressing mix. Mix well; cover and let stand for 3 hours before serving.
Mix ingredients into tomatoes and fry brown in a hot skillet of grease. Makes 8 fritters.
About 2 hours before serving: In Dutch oven or large kettle over high heat, heat pork butt, split peas, carrots, onion, celery and 2 quarts of water to boiling.
Cover potatoes with cold water; refrigerate overnight. In a large kettle, melt butter; add flour, salt and pepper. Cook until thickened, stirring constantly. Gradually add milk and cream. Cook and stir until thickened and bubbly. Drain potatoes; place in eight 3-quart baking pans. Add onions. Pour the sauce over and stir gently. Cover and bake at 300° for 2 hours and 15 minutes. Uncover and bake 15 minutes longer. Yields 70 to 80 servings.
Melt margarine in pan; add all seasonings. Add all the cereals, nuts and pretzels in a large pan. Pour 1/4 margarine mixture over and stir well. Bake in 200° oven 30 minutes. Remove from oven and pour 1/4 mixture over cereal mix and stir well. Bake 30 minutes. Remove from oven and pour the remaining mixture over the cereal mix. Pour remaining mixture over the cereal mixture; stir and bake 1 hour.
Combine all the ingredients in a mixing bowl. Make sure the salsa does not taste like sugar. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine. Serve with tortilla chips or grilled meats. (Wonderful with chicken breast.)
Beat egg white very stiff. Add rest of ingredients except pecans. Then coat pecans with mixture. Place on bake sheet. Bake at 250° for 2 1/2 to 3 hours. When cool, break apart. Store in airtight container.
Drain fruit, but save pineapple juice. Mix Tang with pineapple juice; stir well. Add bananas (sliced) to juice and Tang; coat well. Remove, put all fruit in a large bowl.
Mix all ingredients. Bring to a boil and boil slowly. Stir constantly until thick. Place in hot sterilized jars while mixture is boiling hot and seal.
Boil chicken breasts. Tear them apart. Retain broth. Melt margarine in microwave. Stir in stuffing mix. Put half of stuffing mix in bottom of 9 x 13 dish. Combine cream of mushroom soup with 1 can chicken broth. Pour over stuffing mix. Top with shredded chicken. Mix cream of chicken soup, cream of celery soup, and 1 can chicken broth. Pour over chicken. Top with other half of stuffing mix. Bake at 350° for 45-55 minutes. (Cover during first 15 minutes of cooking.)
Brown sausage. Mix all ingredients and let simmer in crock pot until cheese is melted.
Mix dry ingredients and sift 3 times. Add Miracle Whip, water and vanilla. Put into greased and cocoaed square pan and bake at 350° for 40 minutes. Frost to your preference.
Beat butter and powdered sugar in large bowl until creamy. Beat in vanilla, gradually beat in flour and nuts. Stir in 1 1/2 cups morsels; roll dough into 1 inch balls; place on ungreased cookie sheet. Bake in pre-heated 350° oven for 10-12 minutes or until set. Cool completely. Microwave remaining morsels in heavy duty plastic bag on high for 30 seconds. Knead, microwave for additional 10-20 seconds, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tea cakes. Chill until chocolate is set.
Toast round of bread on one side. Spread filling on other side. Broil until golden. Makes about 20 (2-inch) rounds.
Cream shortening; gradually add sugar, beating well with electric mixer. Add eggs; beat well. Combine flour, soda, salt and cocoa; add to creamed mixture, mixing well. Stir in vanilla. (Dough will be stiff.) Chill dough at least 30 minutes.
Cook potatoes and onions until tender in small amount of water in tightly sealed saucepan. Drain. Mash vegetables. Add butter or margarine, milk, salt and pepper. Reheat to scalding. Makes 3 to 5 servings.
Mix dressing, cheese and Italian seasoning. Place chicken on greased grill over medium coals (coals will have slight glow) or rack of broiler pan 5 to 7 inches from heat. Brush with 1/2 of the dressing mixture. Grill or broil 8 to 10 minutes. Turn; brush with remaining dressing mixture. Continue grilling or broiling for 8 to 10 minutes or until tender. Makes 4 servings.
Cream butter and sugar; add eggs and beat well. Add strawberry jam and mix well; add vanilla. Dissolve soda in buttermilk. Sift flour; add cinnamon, nutmeg and salt. Add flour mixture alternately with buttermilk to the creamed mixture. Bake in 9 x 13-inch pan at 350° for 30 to 45 minutes.
Dust raisins and nuts with little flour. Cream butter and sugar. Add beaten eggs a little at a time. Add alternately lemon extract, flour, nuts and raisins. Cook at 325° for 1 1/4 hours. You can make a large cake or in loaves. I like to make this at Christmas.
Combine rice, tomato, parsley, onions, garlic, yogurt or sour cream, lemon juice, oil and pepper in large bowl; cover and chill.
Cook onion in butter until lightly browned. Blend in soup, milk and Worcestershire sauce. Add remaining ingredients. Cook over low heat for 10 minutes, stirring often. Makes 3 to 4 servings.
In large bowl, whisk eggs until blended. Stir in remaining ingredients. Pour into greased 8-inch pan. Bake at 325° for 45 minutes.
Mix all the above ingredients together thoroughly. Place in a 7 x 3 1/2 x 3 1/2 inch loaf pan. Loosely cover with foil. Bake at 350 degrees for 1 hour. Drain off grease. Top with ketchup. Bake uncovered for 10 additional minutes. Cool slightly before slicing.
Preheat oven to 375°. Mix chopped chicken, broccoli, pepper and cheese. Add mayonnaise, garlic, dill and salt to chicken mixture. Unroll 1 package of rolls. Do not separate. Arrange longest sides of rolls across 12 x 15-inch pan. Repeat with the remaining package of rolls. Flatten rolls to make rectangle, using a rolling pin, if needed.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted halfway between center comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
Spray 12 muffin cups with no stick cooking spray. In medium bowl, combine pumpkin, cereal, milk, corn syrup and egg whites. In large bowl, combine remaining ingredients. Add pumpkin mixture, stir until well blended. Spoon into muffin cups. Bake at 400° for 20 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes. Remove. Cool on wire rack. Makes 12 muffins. Contains 150 calories each. No fat, 0 mg cholesterol.
Chop dried beef in food processor; set aside half of beef. Blend all remaining ingredients with 1/2 of beef. Form into a ball. Roll in remaining beef. Serve with crackers.
Soften cheese and margarine. Use food processor to combine ball ingredients. Roll dough like icebox cookies. Cut slices very thin and bake at 350° for 8 to 10 minutes.
Combine butter, pretzels and 1/3 cup sugar. Press into a 9 x 13-inch pan. Bake at 350° for 12 minutes. Cool.
Drain pineapple well; mix with peach pie filling and put in large oblong dish. Dissolve Jell-O with boiling water; add cold water and pour over peach mixture. Congeal.
Tie the cloves, cinnamon sticks, orange and lemon rinds in a bag. Bring the 2 quarts of water to a boil. Remove from heat. Add the bag of spices and the tea bag; steep 10 minutes. Remove the spices and tea bag. Add the sugar and remaining juices. Serve hot. Makes 1/2 gallon. Great for whatever ails you!!!
Microwave packages according to directions. Saute the Prosciutto and mushrooms in 2 teaspoons hot oil in large nonstick skillet over medium-high heat 3 to 5 minutes or until mushrooms are tender. Add white wine, stirring to loosen particles from bottom of skillet. Add the asparagus, trimmed and cut in 2-inch pieces, and the green peas. Cook, stirring often, 3 minutes or until vegetables are tender. Stir in hot alfredo and Parmesan cheese. Makes 4 to 6 servings.
Blend eggs, sugar and oleo well. Stir in coconut, nuts and raisins. Mix well and add vinegar. Pour into pie shells and bake in a 350° oven for 45 minutes.
Use cooked lobster meat cut into bite size pieces. If live Maine lobsters are used, boil lobsters 12 minutes.	Pick out meat, keeping claw meat whole and tails cut in half lengthwise. Cover to keep warm and set aside, or prepare in advance and refrigerate. Cook pasta according to package directions while making sauce. To warm cold lobster meat, place lobster meat in colander before draining pasta. Hot pasta/vegetable water draining through the colander will heat the lobster meat.
Mix first six ingredients to make the marinade. Wash the boneless skinless chicken breasts, then place in suitable covered container. Pour in marinade, then let marinate 4 hours or better overnight. Grill 4 to 6 minutes on each side or until done.
Cook at 325° for 1 hour and 15 minutes in 12 x 9 x 12-inch baking dish.
In 1-quart saucepan, melt cranberry sauce over low heat, stirring constantly. Mix in strawberries and orange peel. Heat just to boiling and set aside.
Grind berries and peeling of one orange. Dissolve jello, sugar and water. Let cool. Add fruit and nuts.
Line cookie sheet with foil. Place graham cracker squares on cookie sheet. Put butter, margarine and sugar in pan (after melting). Cook for 2 minutes. Pour over grahams. Sprinkle with nuts and bake at 300° for 10 minutes.
In saucepan, combine milk, sugar, butter, egg and dash of salt. Cook and stir over medium heat until mixture thickens and bubbles, about 12 minutes. Add remaining ingredients. Cool. Frosts top of 13 x 9 x 2-inch cake or two 8-inch layers.
Brown hamburger and onion together. Add soups and vegetables. Place in a 9 x 13-inch baking dish, making a top layer of Tater Tots. Bake 1 hour at 350°. Serves 6.
Cook broccoli according to directions on box and drain. In bowl, mix mayonnaise, onion, soup and eggs. Add broccoli. Mix in Cheez Whiz. Pour in baking dish. Bake at 300° for 30 to 40 minutes. After dish has browned on top, sprinkle Ritz crackers over and finish baking. Middle should be firm.
Remove tortillas from refrigerator. Let stand at room temp while preparing filling. Combine cream cheese, mayo, onions & olives. Spread thin layer of mixture on each tortilla. Then, place 1 or 2 pieces of ham on top. Tightly roll up. Wrap each one in plastic wrap. Refrigerate for 3 hours. Cut 3/4 inch diagonal slices and serve.
Drain salmon and remove bone and skin. Combine rest of ingredients and form a ball. Roll in chopped pecans and parsley flakes. Put a cherry on top.
Mix the cream cheese and Ranch mix together. Chill. Roll into a ball. Roll in chopped nuts and chopped parsley. Serve with crackers. This can also be made into logs rolled in the nuts and parsley.
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs. Sift together dry ingredients. Stir into creamed mixture (dough should be stiff). Refrigerate overnight in covered bowl. Roll dough very thin, using flour on board and rolling pan. Cut out in shapes. Place 1 to 1 1/2-inches apart on greased baking sheet. Bake at 350° for 10 to 12 minutes or until crisp and straw colored. Remove cookies and cool on racks. Yields 16 dozen.
Cook roasts at 325° until medium rare, 1 1/2 to 2 hours. Slice roast thinly. Slice green peppers into thin strips. Add meat and peppers to broth.