HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soft melt margarine in a 7 x 11-inch baking dish. Stir in uncooked macaroni; coat well. Add salt, pepper and cheese; mix well and spread evenly. Slowly pour in milk. With bottom of spoon, push macaroni down under milk. Bake, uncovered, at 325° for 1 hour or until macaroni is done and custard set. Cubed ham may be added to this for a one dish meal.
In a small saucepan, heat milk until bubbles appear around side of pan; remove from heat and add margarine. Set aside to allow butter to melt and mixture to cool to warm (105° to 115°).
Parboil broccoli enough to thaw. Put in cheese to melt. Mix all in baking dish at 350° for 1/2 hour or until it bubbles.
Place chicken in shallow casserole. Mix sour cream and soup; pour over chicken. Mix crumbs, butter and poppy seed. Sprinkle over top. Bake 30 minutes at 350°. If desired, you can use 2 cans soup, 1 cup Ritz crackers and 1 1/2 sticks butter.
Mix cottage cheese, dry jello, pineapple and Cool Whip together and chill.
Pour sugar into large bowl. Add butter, milk and cocoa. Do not stir. Place in microwave oven for 2 1/2 minutes or until margarine melts. Take bowl out of oven and add nuts and vanilla; stir well. Pour into dish. Place in freezer 10 to 15 minutes.
Mix together mayonnaise, sugar, dill, basil and oregano; let stand, then add the following: torn lettuce, cucumbers, onion and peas. After these are layered, spread mayonnaise mixture over like frosting. Chill in refrigerator as long as possible to blend flavors (prepare the day before to be at its best). Will stay super crisp. Serves 6 to 8.
Combine first 5 ingredients in a large bowl. Stir in mayonnaise and hot pepper sauce; mix well. Cover and refrigerate at least 1 hour before serving. Yield: 10 servings.
Cream the sugar, shortening and eggs. Add baking powder to flour; stir to blend. Add blended dry ingredients to creamed mixture alternately with milk and vanilla (beginning and ending with dry ingredients). Pour into 2 greased wax paper-lined 9-inch layer cake pans. Bake at 350° for 40 to 45 minutes. Cool on racks for 5 minutes before removing from pans.
Combine and spread out to allow flowers and leaves time to dry, approximately 2 weeks, 6 teaspoons rose oil or your favorite potpourri refresher oil may be added. Seal in a plastic bag for 2 to 3 days so the flowers will absorb the oil. It is now ready to be placed in lace handkerchief as favors or showered on the Bride and Groom.
Mix together peanut butter, honey and nonfat dry milk (solid). Then form into balls. Crush graham crackers. Then roll butter balls into graham crackers.
Cream butter and sugar; mix in flour and milk until smooth. Pour in peaches and juice. Bake at 350° for 25 to 30 minutes.
Beat softened cream cheese with milk, lemon juice and vanilla until smooth. Pour into crust. Chill 3 to 4 hours. Spread on cherry filling and serve. Serves 8.
Cream butter and shortening. Add sugar; cream until fluffy. Add eggs, one at a time. Add sifted flour and milk alternately. Bake in cold oven at 325° for 1 hour and 15 minutes.
In a large bowl, add	flour, sugar, salt, shortening, eggs and baking	powder	in the order	given.	Add a little water, just enough to hold the dough together. If it gets too sticky, add a little more flour. Roll dough into a ball. Break off small pieces of dough and roll between floured hands into a long roll that resembles a pencil. Place on board and cut into 1/2 inch pieces. Fry in hot oil until golden.	Fry a small amount at a	time. Remove from hot oil with a slotted spoon and drain on brown paper until cooled. In a deep pan, heat honey. Drop in cooked balls and stir until coated. Lift out quickly and place on a large platter. Mound high in center; sprinkle with confectioners sugar, crushed nuts and colored sprinkles if desired.
Cook and stir beef in 2 tablespoons of margarine or butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the catsup, garlic and salt into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours. Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes.
Combine all ingredients, except preserves; season to taste with pepper. Mix well and place in ring mold. Refrigerate overnight. To serve, unmold and, if desired, fill center with strawberry preserves or serve plain with crackers. Makes enough for a large group or may be halved and served in a half-circle around a small bowl of preserves.
Cream butter and sugar until light and creamy. Add soda and flavorings, then add alternately eggs and small amount of flour and sour cream until all ingredients are used. Mix just until well blended. Do not overbeat. Pour into 3-quart tube pan that has been greased and dusted with flour. Bake in preheated oven at 300° for about 1 1/2 hours. (This has a crunch top which makes it different from most pound cakes.)
Heat sugar, vinegar and salad oil. Pour over beans and onion. Refrigerate overnight and serve.
Add to cooked beef, soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.
Preheat oven to 350°. In a shallow bowl, blend together bread crumbs, cheese, parsley, salt and pepper. In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
Soften	yeast in warm water. Scald milk; add sugar, salt and Crisco when lukewarm. Add 1 cup flour and beat thoroughly. Add egg and	yeast; beat well. Add enough more flour to make soft dough. Turn dough out onto board and knead until smooth and	satin, about 10 minutes. Put into greased container and cover; let	rise in warm place until double in bulk. Knead down and make out rolls. Let rise until double. Bake at 425° for 15 to 20 minutes.
Melt the margarine in a skillet and saute the onion and bell pepper until both are tender. Add flour and stir well. Do not brown. Gradually add the cream and cheese. Add the seasonings and shrimp. Cook the fettuccini in a separate pot accordingly to the package directions. Drain. Pour shrimp mixture over the fettuccini and serve. Serves 6.
Combine broccoli, rice, soup and 1/2 cup onions. Cover with vented plastic. Microwave 8 to 10 minutes. Microwave cheese according to label. Stir cheese spread into broccoli. Top with onions. Microwave 2 minutes, or until heated. Serves 6 to 8.
Remove seeds from the chilies. Blend first 3 ingredients together, then add remaining ingredients. Mix well.
Fry onion with ground beef until brown. Stir in cooked noodles. Mix together with ground beef, cheese and tomato sauce. Bake in 350° oven for 40 minutes.
Cream shortening, sugar, and molasses. Add eggs and spices and vanilla; beat well. Then add soda to the coffee and stir in vinegar. Add salt and flour and blend well. Drop by teaspoons on greased cookie sheet and bake at 350 degrees 10 to 12 minutes.
P.S. It is important to hav frenz in the wrld. A sponfol ov fun.
Heat milk, cheese and salad dressing over low heat. Stir until smooth. Add remaining ingredients. Mix well. Pour into 2-quart casserole. Bake at 350° for 35 minutes.
Add small amount of asparagus juice to mushroom soup. Layer ingredients in 2-quart size casserole dish. Repeat until dish is full. Top with buttered bread crumbs. Bake in 300° to 350° oven until hot and cheese is melted.
Mix flour, sugar, salt and yeast together. Add water and stir until smooth (about 2 minutes). Mix in additional flour, one cup at a time. The third cup should be kneaded in until dough is elastic. Pour small amount of oil on dough. Let stand in warm spot to rise until doubled (about 40 minutes). Divide the dough in half and knead each half until smooth and formed into loaf. Place in greased pan and let rise until doubled. Bake at 375° for 30 minutes.
Sprinkle meat with meat tenderizer. Cover with sauce. Refrigerate for 4 hours before cooking.
Combine sour cream, cream cheese and sugar until well blended with electric mixer. Stir in cranberry, pineapple and pecans. Fold in Cool Whip. Place in lightly oiled 6-cup mold or bowl and freeze. If using bowl, do not oil. This salad should be only slightly thawed before serving. Can be used with entrees or for dessert.
Mix together butter, mustard, poppy seed, mayonnaise and onion. Spread on half of open bun. Add ham and cheese slice. Wrap in foil. Bake at 325° for 20 minutes. May be made ahead, frozen and then baked at 300° for 30 minutes. I sometimes use celery seed in a smaller amount rather than poppy seed.
Cut one cake layer into 1-inch cubes. Freeze other cake layer for later use. Combine sweetened condensed milk and water in a large bowl. Stir until blended. Add pudding mix; beat until thoroughly blended. Chill 5 minutes. Fold whipped cream into pudding mixture.
Add together dry ingredients and shortening (mix to pea size). Put 1 egg in measuring cup, then add water to it to make 3/4 cup. Add vinegar. Beat together. Add to dry ingredients; mix and roll out. Makes 4 pies.
Cook in skillet: oleo, onion, celery and broccoli. Add next 3 ingredients and cook in casserole dish, covered with foil, for 30 minutes in a 350° oven.
Combine cream cheese, butter and vanilla; mix until fluffy. Gradually add sugars and mix well. Add chocolate chips and mix until well blended. Cover and chill for 2 hours. Form into a ball and roll in crushed pecans. Serve with graham crackers.
Mix sugar, milk, baking soda and corn syrup. Cook to a soft ball, stirring constantly. Add pecans, butter and vanilla. Beat until firm enough to drop from spoon on wax paper.
In mixing bowl, combine oats, sugars, flour and salt. Combine soda and water; stir into oats mixture along with shortening and vanilla. Roll into walnut-size balls. Place on greased cookie sheets. Bake at 350° for about 10 minutes or until golden brown. Remove from oven; allow to stand 2 minutes before removing to wire rack to cool. Yields 3 1/2 dozen.
Combine all ingredients except ribs; cook until heated through and pour over ribs. Refrigerate at least 4 hours, turning occasionally. Grill, broil or bake, basting frequently.
Cook bacon until crisp. Remove from skillet and crumble. Add vinegar, sugar, salt and onion to fat in skillet. Add crumbled bacon. Heat thoroughly. Take from stove and toss cabbage and parsley in hot dressing.
Mix all together. Pour into greased baking dish and bake at 350° for 35 minutes or until knife comes out clean.
Sift together dry ingredients and set aside. Cream sugar and shortening. Add eggs, molasses and zucchini. Beat until blended. Add dry ingredients and raisins. Mix well. Bake 10 minutes at 350°. Remove at once and store in tight cover containers. Freezes well.
Cook cauliflower; drain. Place in baking dish. Add sour cream and bread crumbs on top. Place in oven until lightly browned at 350°.
Cream butter, sugar, cocoa, vanilla and milk. Add beaten eggs (do not beat with mixer). Pour into crust. Bake 10 minutes at 400°; then 20 to 25 minutes at 350°. Makes 2 pies.
Combine all ingredients. Refrigerate for at least 12 hours and serve with raw vegetable sticks and slices.
Mix all ingredients together, put in baking dish. Pour tomato juice over. Bake at 350° for 45 minutes. Remove from oven, spread catsup on top and let brown for 10 more minutes.
Cream butter and sugar in large bowl until light. Gradually add flour, then stir in chips and nuts (if desired). Roll well rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheets and bake at 350° for 12 to 14 minutes. Cookies will be pale. Let stand for 2 minutes before removing from cookie sheets. Cool, then roll in powdered sugar.
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak. Grill over hot coals to desired degree of doneness. The amount of pepper used can be varied according to your taste but do not increase the amount of garlic. The garlic cooks with the steaks and will not be overwhelming. Serve with the Steak Butter recipe given below. This is a slightly spicy variation on steak that still does not mask the taste of good beef.
Lightly brown onions in fat in a large skillet; add hamburger and cook until browned. Add tomatoes, salt and pepper. Have Dutch oven ready; add a layer of spaghetti, then add the meat mixture and layer of cheese. Repeat layers and top with cheese and bread crumbs. Dot with oleo. Cover and cook at 300° for 35 minutes. Uncover and bake an additional 10 minutes. Serves 12 to 15.
Line 11 x 13-inch pan with foil. Pour in batter made by combining above ingredients. Bake at 325° for 30 minutes. Do not over bake.
Make pastry for 1 crust pie; line pie pan. Build up high fluted edge. For a 9-inch pie, beat eggs, then add sugar, salt, nutmeg, hot milk and 1 teaspoon vanilla, if desired. Pour into pastry-lined pan. Bake in a 450° oven for 15 minutes, then turn oven down to 350° for 10 to 15 minutes. Bake just until silver knife inserted 1-inch from side of filling comes out clean. Center will look soft, but will set later.
Combine all ingredients and put in greased baking dish. Bake in 350° over for about 45 minutes. As it browns, stir several times.
Mix cream cheese, milk, sugar and whipped topping. Pour on bottom of pan. Mix milk, pudding, pumpkin, cinnamon and cloves. Pour on top of first mixture. Refrigerate for 3 hours. Top with whipped topping.
Brown together the ground beef, onion and celery. Add remaining ingredients. Put into buttered casserole dish and bake at 350° for 1 hour.
Start in crock-pot on high, then turn to low. Stir once in awhile. You may add lemon juice and spaghetti noodles during the last hour of cooking.
In a large bowl, beat eggs with sugar, salt and spices. Add mashed yams and evaporated milk. Mix well. Fold in 1 cup coconut. Turn into unbaked pie shell. Bake at 350° for 50 minutes or until tip of knife inserted into center of pie comes out clean. Serve warm or cooled with whipped cream or ice cream.
Cream together all ingredients, except flour, soda, salt and chocolate chips. Then add chocolate chips. Shape into 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Crumble corn chips and put 1/2 in bottom of casserole dish. Slice tamales into chili and heat. Put 1/2 of chili and tamales over corn chips, then 1/2 of cheese, then remaining corn chips, chili and cheese. Bake at 350° until cheese is melted and bubbly.
Saute sausage in skillet until brown. Stir until sausage is crumbly. Drain sausage well. Saute onion and green pepper in butter in skillet until tender. Add eggs. Cook and stir until eggs are set. Spoon eggs and sausage onto tortillas. Sprinkle with cheese. Spoon sour cream over cheese. Arrange tomato on top. Fold tortillas in half to serve.
Mix all ingredients and pour into a 2-quart casserole. Bake at 350° for 1 hour or until knife inserted into middle comes out clean. Place dish in a pan of water while baking as you would any custard.
Boil confectioners sugar and water for 5 minutes. Remove from heat, then add peanut butter, Marshmallow Creme and vanilla. Pour in greased pan. Cool and cut.
Brown hamburger meat and drain. Add tomatoes, soup, onion and chili powder. Cook a little. Layer in casserole dish with tortillas and cheese. End with cheese on top. Heat until cheese melts and heated through at 350°.
Place an 8-inch omelet pan over moderate heat. Do not overheat or butter will smoke and burn. Beat eggs, water, salt and pepper thoroughly with a fork. Add remaining ingredients, except butter. When pan is hot, add butter and stir around quickly to coat bottom of pan. Pour in egg mixture and shake pan with one hand, stirring mixture with the other. An omelet should remain soft and creamy in the center. To turn out of pan, hold handle. If a filling is used, place a small amount in upper half of omelet. Raise pan to a 45° angle and using a fork, start to roll omelet from the top down. Turn onto a warm plate and serve immediately. Makes 1 serving.
Brown meat with onion and clove of garlic. Add beans, cheese, chili powder and dash of Tabasco sauce. Pour into casserole dish. Bake at 350° for 1 hour.
Preheat oven to 400°. Grease muffin pans or use paper baking cups. Blend, batter will be slightly lumpy. Fill muffin cups 1/2 full. Bake 13 to 15 minutes or until golden brown.
Butter sides of heavy saucepan. Combine sugars and milk. Heat and stir over low heat until sugar dissolves. Increase heat and cook mixture to thread stage. Remove from heat and add butter and pecans. Let mixture get almost stiff in pot, then spoon on buttered pan.
Heat oven to 350°. In ungreased casserole dish, make layer of green beans, cream of mushroom soup and onion rings; repeat layers until all ingredients are used. Sprinkle Cheddar cheese on top layer; cover casserole dish and bake in 350° oven for 30 minutes or until cheese is melted. (This dish is always requested for potluck parties at work.)
Brown chuck roast in oil in large saucepan or Dutch oven. Add 1 cup water, cumin and garlic powder. Simmer until meat is tender enough to pull apart (1 1/2 to 2 hours). Let cool until cool enough to handle. With hands remove and discard fat, bones and gristle. Shred remaining lean meat.
Mix sugar and cornstarch, then add buttermilk, butter, egg yolks and lemon extract. Mix well and cook over low heat, stirring till butter melts and mixture is slightly thickened. Pour into unbaked pie shell. Bake at 400 degrees till golden brown.
Cream margarine, sugar and softened cream cheese. Add eggs and vanilla; beating well. Blend in flour and salt until smooth. Bake in greased tube pan at 325° for 1 1/2 hours.
Cream oleo, milk, vanilla, sugar and yolks. Add 1 cup potatoes. Sift cocoa, baking powder, cinnamon and salt. Mix with warm milk. Beat 4 egg whites and fold in. Add chopped walnuts. Bake at 350° for 50 minutes.
Preheat oven to 325°. In a small bowl, combine flour, soda and salt; set aside. In a small saucepan, combine butter, sugar and water; bring just to a boil. Remove from heat. Add into butter mix 6 ounces of the morsels and vanilla; stir until morsels are melted and mixture is smooth. Transfer to a large bowl. Add in eggs one at a time. Beat well after each egg. Gradually blend in flour mix. Stir well. Add rest of morsels and add nuts. Spread into greased 9-inch square baking pan. Bake 30 to 35 minutes. Cool completely, then cut into sixteen 2 1/4-inch squares.
Measure oatmeal into a bowl; set aside. Combine sugar, oleo, milk and vanilla in a medium saucepan. Bring to a rolling boil and boil 1 minute. Add peanut butter; stir until dissolved. Add oatmeal. Mix thoroughly and let set 1 minute. Drop by spoonful on waxed paper. Let stand until set. Nuts may be added if desired.
Mix all ingredients in bowl. Drop by teaspoon 1-inch apart onto well-greased cookie sheet. Press down ends of coconut with spoon. Bake 10 to 12 minutes at 350°. Remove immediately and cool on a rack. Makes 4 dozen.
Shred red cabbage. Sprinkle with a little salt and place in bowl. Combine vinegar, water and sugar in pan and bring to boil. Pour hot liquid over cabbage and refrigerate at least 24 hours. Will keep in the refrigerator at least 2 weeks.
Pour cranberry juice and apple cider in a punch bowl. Stir in orange juice concentrate. Serve over ice.
In pie plate, toss potatoes with dried bread crumbs, paprika and garlic salt. Add butter. Cook on high 6 to 8 minutes stirring occasionally.
Stir-fry onions and garlic in margarine in	a large saucepan over moderate heat for about 10 minutes. Blend in herbs and sherry; heat 2	minutes. Then	add the remaining ingredients and simmer, uncovered, stirring occasionally, 1/2 to 3/4 hour, until flavors are well blended.	Ladle into soup bowls and serve.
Heat oven to 375°. Brush baking sheet with some melted butter. With a very sharp knife or a mandoline slicer, thinly cut one unpeeled potato lengthwise into about 24 (1/16-inch thick) slices. Arrange potato slices on buttered baking sheet and brush top of each with some melted butter. Place one or two parsley leaves on each potato slice. Thinly slice remaining potato; place one slice to cover parsley. Brush top with melted butter. Bake potato crackers 10 minutes; turn over and bake until golden brown and crisp, about 10 minutes longer. Arrange crackers on serving plates. Top each with some goat cheese or cottage cheese spread and serve. Enjoy!
Mix cake mix, 2 eggs and oleo together and press into floured 9 x 13-inch pan. Mix the remaining ingredients together and pour over first mixture. Bake at 325° to 350° for approximately 30 minutes or until done. Sprinkle powdered sugar over top when done or when cool.
Grease casserole dish. Drain string beans. Place string beans in bottom of dish. Place mushroom soup next. (Do not add water to soup as directed on can.) Place onion rings on top of mushroom soup. Set oven at 375° and let onion rings brown or get warm.
Mix margarine, cheese, mayonnaise and salts together in an electric mixer or food processor. Add crab; mix and then spread on muffin halves. Cut each muffin into 4 quarters. Place on cookie sheet and bake at 350° for about 10 to 15 minutes until lightly browned.
Cook noodles as directed. Brown meat with garlic. Add Worcestershire sauce, salt and pepper. Add tomato paste and water. Simmer 1 1/2 hours. Arrange cooked noodles in oiled casserole alternating noodles, sauce and cheese. Sprinkle grated Romano on top. Bake at 375° for 20 minutes.
Bring jello and pineapple to a boil. Cool completely. Add buttermilk and Cool Whip. Chill until firm. Serves 8.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight.
Remove fried poultry to a platter; keep warm. Reserve 3 tablespoons of the drippings in the skillet.
Preheat oven to 350°. Grease 9-inch quiche pan with 1 teaspoon butter. Steam zucchini until very soft (about 10 minutes). Saute onion in 2 teaspoons butter until transparent. When cool, mix with Ricotta cheese, Cheddar cheese, milk, eggs, salt and pepper. Fold in zucchini and pour into quiche pan. Bake for about one hour, or until quiche is golden and firm to the touch. Yields six servings.
Preheat oven to 350°. Combine salt, pepper, flour, powdered milk and sugar in plastic bag. Shake 2 or 3 pieces of chicken at a time and arrange into greased dish. Cut butter into small chunks and place on top of individual pieces. Sprinkle French dressing in a pattern over chicken, sprinkle with paprika. Cook uncovered in a 350° oven for 1 hour until chicken is done.
Cut bananas in 1-inch chunks; place in blender with one cup Gatorade. Blend at high speed until bananas are pureed. In punch bowl, combine pureed bananas with other cup of Gatorade, pineapple juice, lemonade concentrate and dry ginger ale. Add lime sherbet and stir until foamy. Float lime slices in punch. Makes 32 servings.
Mix all ingredients. Spread in ungreased loaf pan (9 x 5 x 3-inch). Cook uncovered in a 350° oven until done, about 1 1/2 hours. Makes 6 servings.
Combine first 6 ingredients. Mix salad dressing, sugar and milk good, then pour over fruit and stir it up. Serves 10 to 12.
Bake the cake according to directions in a 9 by 13 in. pan. Cool on a wire rack for 30 min. and then poke holes with handle of a wooden spoon. Pour butterscotch syrup over cake. Mix pudding with 1 c. milk and pour over syrup. Spread whipped topping over the cake and sprinkle crushed candy over all. Refrigerate at least 2 hours.
Chop 5 vegetables. Melt oleo in skillet and add vegetables; saute. Add cheese until it melts. Blend flour into mixture. Add half and half. Stir in crawfish tails; stir well. Add parsley and Tony Chachere seasoning. Cook pasta according to directions and drain. Add to crawfish mixture. Put in large casserole. Top with Parmesan cheese. This may be made the day before serving, or frozen a week before. Serves 12.
Mix dry ingredients; rub in butter. Add other ingredients and make to a sticky consistency with milk. Put in a greased 8-inch tin and bake for approximately 1 1/2 hours at 375°. Reduce heat slightly after first 3/4 hour.
Microwave crumbled ground beef and onion for 4 to 5 minutes at High until beef is no longer pink. Drain off fat; stir in seasonings and sugar. Add spaghetti sauce and water.