HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In saucepan, melt morsels and margarine. Stir in crumbs and nuts. Mix well. Press half of mixture in a 13 x 9-inch baking pan. In large bowl, beat cheese until fluffy. Beat in milk, vanilla and egg. Mix well and pour over crumb mixture and top with remaining crumb mixture. Bake at 300° for 25 to 30 minutes. Cool to room temperature. Cut in squares. Store in refrigerator.
Preheat oven to 350°. Prepare a 7 x 3 inch loaf pan. Sift flour with salt and soda, set aside. Beat butter with sugar with electric mixer till light and airy, add vanilla and egg, beat till fluffy. Stir in 1/2 flour mixture, beat until smooth. Add sour cream, beat until smooth, follow with other 1/2 flour, beat 30 seconds until smooth. Spread 1/2 batter in pan, sprinkle with 1/2 topping, repeat. Bake 30-35 minutes till pulls away from pan and springs back lightly when touched.
Combine all ingredients. Bake 350° for 40 to 50 minutes or until it looks done. Let cool.
Melt stick of margarine and chocolate chips together. Let cool. Mix with marshmallows. Wrap in wax paper and refrigerate. When cold, cut into squares.
Put fudge topping in hot water (sealed) so it will be easier to spread. When cake is cool, spread fudge topping over cake. Chill for a few minutes. Add creme de menthe to large whipped topping and whip. Spread on top of fudge.
Mix all ingredients except red hots. Take some of the mix and put in a small pan along with the red hots and melt over low heat. After red hots have melted, pour this in other mixture and mix well. Heat to serve.
In a skillet, saute mushrooms in butter until liquid has evaporated. Soften gelatin in chicken broth; add marjoram and heat to dissolve. Remove from fire and add sherry. Place mushrooms and broth mixture in blender or processor. Add egg yolks and remaining ingredients except for the cream and egg white. Blend until smooth. Add cream and blend again.
In microwave bowl melt butter and cream cheese, stirring at 30 second intervals until melted. Gradually add milk and Parmesan cheese until hot. Best if stirred with wire whip. Serve over cooked noodles. May also be cooked on stove top over medium high heat in heavy saucepan. Stir constantly. Serves 4.
Pour juice off cherries and save. Add sugar, flour and cornstarch to juice. Heat, stirring constantly, until thickened. Add cherries, almond flavoring, food coloring and butter. Pour in 9-inch pie crust. Add top crust. Sprinkle with sugar. Bake in 425° oven 10 minutes, then in 350° oven for 30 minutes or until done.
Make syrup with water and sugar. Boil 5 minutes. Cool. Dilute frozen juices according to directions on can. Add orange juice, lemonade and grape juice to syrup. When ready to serve, add ginger ale. Serves 24.
Bring to boil the sugar, oil, vinegar and water. Cool to lukewarm and pour over sauerkraut, pepper, onion and carrot. Chill; keep in covered bowl. Will keep 2 or more weeks.
Clean the chicken. Cut into pieces. Add the salt, minced garlic and pepper to the chicken. Put in a kettle and add bay leaf, vinegar and water. Cover and let simmer until the chicken is tender and the liquid has practically evaporated. Add fat and fry meat until brown. Serve hot or cold.
Melt and bring to a boil oleo and water. Add cocoa. Cool a little, then add flour, sugar, salt, eggs, vanilla, vinegar, sour cream or buttermilk. Butter and flour cookie sheet and bake at 375° for 20 minutes.
Brown the ground beef. Drain off the oil. Cut up onion and peppers very small. Mix together cornbread mix. Use a Pyrex pan, if possible. Pour 1/2 of cornbread mix into pan. Spread evenly. Pour 1/2 of sweet creamed corn on top of mix. Sprinkle cheese on evenly. Spread all of the meat over the cheese. Sprinkle onion and peppers on meat. Add remaining ingredients. Spread evenly. Bake until done. Serves 4.
Blend together butter, dash of pepper, flour, sugar and salt. To this mixture, add chopped onion and sour cream. Put 2 well drained cans French-style green beans in a buttered baking dish. Cover with sour cream mixture. Sprinkle generously with grated cheese. Cover with crushed cornflakes and bake 20 minutes at 400°.
Peel and chop apples. Mix with peanut butter and stir in Cheerios.
Make cookie dough as directed. Press into disposable pizza pan. Bake at 375° for 10 to 15 minutes. Cool completely. Mix softened cream cheese, sugar and vanilla together. Spread over baked cookie dough. Decorate with sliced fruit. Some ideas: red and green grapes, strawberries, raspberries, blueberries, kiwi, etc. Refrigerate until serving.
Peel potatoes. Cut into wedges or slices. Cook potatoes in a little water for about 10 minutes. They should not get mushy. In a saucepan, combine butter, milk and flour. Whisk together. Bring to a boil, stirring. Cook for about 5 minutes. Add salt, pepper, parsley and potatoes. Heat slowly. Season to taste. Sprinkle with extra parsley when serving. For a more pungent flavor, add a little grated nutmeg. For a low-fat alternative, substitute 1/2 cup vegetable broth for 1/2 cup milk. Preparation time 40 minutes.
Mix all ingredients. Pour into a well-greased and floured loaf pan. Bake at 350° for 1 hour.
Cream butter and add sugar, then eggs, flour and vanilla. Take a very small amount of dough, spread thin and top with nuts. Bake at 375° for 8 minutes.
Beat margarine with electric mixer until creamy. Gradually add sugar and beat until well blended. Beat egg whites until stiff, set aside. Beat egg yolks until thick. Add to first mixture alternately with milk, beating after each addition until smooth. Add vanilla, then fold in egg whites. Divide evenly among 3 greased and floured 9-inch layer cake pans. Bake in preheated 450° oven about 10 minutes. Turn out on racks to cool. Spread filling and frosting between layers and on top.
Combine Jell-O with boiling water. Add all other ingredients. Pour half the mixture into a 9 x 9-inch or 7 x 11-inch dish. Chill until firm. Spread sour cream on top, then add rest of mixture. Chill.
Place soup, water, onion and rice in baking dish. Stir together. Lay chicken in, skin side up. Bake at 400° for 1 hour.
Cream shortening and sugar, beating well. Add eggs and molasses; mix well. Combine flour and next 4 ingredients; add to creamed mixture alternately with buttermilk; begin and end with flour mixture. Drop dough by rounded teaspoonfuls 1 1/2 inches apart on lightly greased cookie sheet. Bake at 350° for 9 minutes. Sprinkle with powdered sugar after you remove from oven.
Cream butter, add sugar and beat until light. Add molasses, milk and egg. Mix and sift dry ingredients and add them to the first mixture. Bake in moderate oven (350°). Top with whipped cream.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. Mixture will be crumbly. Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes until golden brown. Serve with ice cream or whipped cream.
Cut Velveeta cheese into small pieces. Put in a large skillet over low heat, brown ground beef while cheese melts. Drain. Add ground beef, cheese soup and picante sauce. Leave over low heat until all cheese has melted and all ingredients are blended well, stirring often. Pour over chips or place in a small bowl and dip chips one at a time. Great for small parties and holidays. Delicious.
Butter bottom and sides of 1 1/2 or 2-quart casserole. In skillet, brown pork chops on both sides. Remove and set aside. To saucepan add butter and lightly saute onions. Do not overcook. In strata fashion, layer chops in bottom of casserole, layer of sliced potatoes, then onions. Pour 1/3 of soup mix over top. Repeat with second layer of chops, etc. ending with top layer of potato slices. Pour remaining soup mix over top and cover. Bake at 350° for 1 hour or until chops are tender. Serves 4.
Combine oil, eggs and sugar. Combine flour, salt, soda and spices. Add to oil mixture. Add buttermilk, coconut, nuts and prunes. Pour into greased and floured 9 x 12 1/2 x 2-inch pan. Bake for 40 minutes at 300° or until done.
Brown onion and celery slightly in oleo. Beat eggs, milk, pepper and baking powder. Add about 1/2 cup broth to moisten. Stir all together. Pour into baking dish and bake about 1 1/2 hours at 325°.
Preheat oven to 325°. Grease and flour 10-inch tube or 12-inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all other ingredients and pour batter over nuts. Bake 1 hour. Cool. Invert. Prick top. Add glaze.
Mix together cake mix, 2 beaten eggs and melted butter; place in 9 x 13-inch pan.
Place softened cream cheese into 1/2 stick melted butter. Mix well. In separate bowl, mix together drained Mexicorn and drained green chilies. Pour butter mixture over corn; stir together. Bake for 25 minutes at 350° or until hot and bubbly. Yummy!
In an 8-inch square dish, layer the first 6 ingredients in order listed. Blend salad dressing with sugar and cream. Add to top of salad, then sprinkle cheese and bacon on top. Refrigerate several hours or overnight before serving. Yields 8 to 10 servings.
Put uncooked spinach into sieve and press out liquid. Add other ingredients. Form into balls and place on cookie sheet and freeze. Put into plastic bag until needed. Bake at 350° for 15 minutes. Makes 5 to 6 dozen balls.
Dissolve lemon jello with water. Add orange concentrate. Mix well. When slightly thickened, add pineapple and bananas. Place in mold.
Cream shortening and sugars. Blend in egg and vanilla. Mix in flour, salt, soda and cream of tartar. Roll in walnut size balls and press with a sugared glass. Bake at 425° for 5 to 7 minutes.
Put first four ingredients in double boiler. Stir, add egg, put on medium heat, stir constantly and cook until smooth. Take off heat and add butter. Stir. Chill. Pour in small jelly glass.
Boil the water in a saucepan. Add potatoes, carrot, onions, thyme, bay leaf and clove. Cover over low heat for 45 minutes. Force the mixture through a sieve. Add milk, cream, salt and pepper. Cook over low heat for 10 minutes. Correct seasoning. Serve hot.
Cook rice by box directions and set aside. Place broccoli in boiling salt water and boil for about 4 minutes. Drain broccoli well and place in large container and add remaining ingredients. Mix all ingredients well, including rice and salt to taste. Pour into buttered casserole dish and bake at 350° for 45 minutes.
Place chicken in Pyrex dish. Mix all other ingredients and pour over chicken pieces. Cover dish with aluminum foil and bake at 350° for 1 hour or until tender.
Cook corn as directed on package. Mix all other ingredients except bread crumbs. Pour over corn and stir well. Pour into casserole dish and bake in a 350° oven for 20 to 25 minutes. Sprinkle top with bread crumbs.
Mix together 1st six	ingredients. Stir in Jiffy mix and bake in 8-inch square greased pan for 25 to 30 minutes at 400°.
Mix all ingredients and shape into a loaf. Brown loaf on all sides in a large frypan in oil. Add onion and saute until lightly browned. Add water, cover and let simmer 1 hour or until tender. Remove loaf and make gravy from drippings.
Preheat oven to 325°. In small saucepan, heat half and half, sugar, butter and salt over low heat; stir until butter has melted. Beat egg yolks in a medium size bowl. Gradually beat in half and half mixture. Beat yolk mixture into potatoes. Beat egg whites and fold in. Put in 1 1/2-quart casserole and top with marshmallows.
Mix the first 5 ingredients. Press biscuits in muffin tin. Fill with meat mixture; top with cheese. Bake at 400° for 8 to 10 minutes.
Mix all together, adding cornbread mix last. Bake at 400° for 15 to 20 minutes or longer in 9 x 9-inch square pan.
Place tomato (stem side down) on plate. Cut thick slashes into tomato, keeping base intact. Cut Mozzarella in thick slices and insert into cut tomato. If desired, drop slices of garlic between cuts. Sprinkle fresh chopped basil, salt and pepper. Drizzle with good olive oil.
In large saucepan, heat 1 cup water, the candies and food color until candies melt. Place apple rings in syrup; simmer until tender, about 20 minutes. Place links in skillet. Add 3 tablespoons water. Cover; simmer for 8 minutes. Remove cover; cook until well done, turning sausage to brown evenly. Serve hot sausage links and apple rings with Cornmeal Mush. Makes 5 servings.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whisk, stir in sugar, flour, salt, vanilla and milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets.
Cream together margarine, sugars and eggs. Add remaining ingredients. Drop on greased cookie sheet. Bake at 350° for 15 minutes.
Drain tuna, break up into flakes. Gently stir in mayonnaise, yogurt, olives, peppers, green onions and cilantro. Cover and refrigerate until serving time. Serve with tortilla chips.
Boil chicken breasts until done. Pull cooked chicken apart and off the bone. Place in bottom of casserole dish. Crush bag of Doritos and put on top of chicken. In large saucepan, blend the two soups, broth, Velveeta and Ro-Tel. Heat until cheese is melted. Pour over Doritos. Bake 20 minutes at 350° in 9 x 13-inch pan. Serves 4 to 6.
Cream the sugar and butter until fluffy. Add eggs, one at a time, beating well each time. Sift together the flour, salt and soda. Add to creamed mixture alternately with sour cream. Add the flavorings. Pour into greased and floured 10-inch tube pan. Bake for 1 1/2 hours at 350° until cake tests done. Cool 15 minutes. Remove from pan and sprinkle with powdered sugar. Serves 10 to 12.
Measure cooked, mashed potatoes and put in large mixer bowl to process on low speed to mash well. Add margarine while potatoes are hot. Add sugar, eggs, milk and vanilla. Pour into an unbaked pie shell. Bake in preheated 350° oven for about 1 hour until well set and lightly browned. Yield: 1 nine-inch pie.
Mix first 4 ingredients together. Sprinkle flour over fruit and mix. Set aside. Cream butter and sugar. Add 1 at a time the eggs. Add flour, soda, salt and cinnamon. Combine batter with fruit and pecans. Mix well.
Cook pasta. Melt 2 tablespoons butter in large pot; add flour and stir. Stir in broth and milk. Cover and cook over medium heat until it thickens and boils. Reduce to low. Stir in cheeses and seasonings. Stir until melted. In large skillet, melt 1 tablespoon butter. Stir-fry vegies until desired doneness. Mix pasta, vegies and cheese sauce. Top with Parmesan.
Preheat oven to 375°. Cover roast with flour mixture. In large skillet, add 3 tablespoons butter. Brown roast on all sides. Remove roast and place in large roasting pan. Arrange onions, potatoes and carrots around roast. Sprinkle on soup mix over roast and vegetables. Add water. Cook for 2 hours, covered. Add water if needed. Cook for 25 minutes or longer, uncovered, until veggies and roast are brown and tender.
Bake cake in a 9-inch square pan at 325° for 50 to 55 minutes. Cool. Cut 4 1/2 x 4 1/2-inch edge off opposite 2 ends of cake (football shaped). Frost football with frosting, rounding out edges. Cover generously with coconut. Decorate with candy corn and chocolate chips in center for lace. Place curved licorice lace on each side of center decorations.
Let roll mixture rise 1 time. Roll out on floured surface in a rectangular shape. Combine sugar, butter and cinnamon. Spread generously over all dough surface. Roll dough as for jelly roll. Cut in 1-inch slices and place in cake pan. Do not use cookie sheet. Let rise again. Bake for 15 to 20 minutes at 375°. Mix enough coffee with powdered sugar to make a thin icing. Brush over rolls with pastry brush.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 2 1/2 cups flour, baking powder and soda. Add to cream mixture, alternately with milk, beginning and ending with flour mixture. Dredge pecans in remaining 1/2 cup flour. Stir pecans and vanilla into batter Pour into 2 greased and floured 10-inch tube pans. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes.
Prepare rice according to package directions. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. Transfer to a greased 2-quart baking dish. Sprinkle with croutons. Bake uncovered at 350° for 20 to 25 minutes or until heated through. Yield: 6 servings.
In saucepan bring sugar, cocoa, milk and butter to full boil. Remove from heat; stir in remaining ingredients. Drop quickly from teaspoon on waxed paper; cool. Yields 48.
Beat egg white until stiff. Spread on bread making slight hollow in center. Fill with unbroken yolk. Sprinkle with grated cheese and fresh ground pepper. Bake 15 minutes in 350° oven. Lunch only.
Sprinkle gelatin over water in saucepan. Place over low heat; stir constantly until gelatin dissolves, about 3 minutes. Remove from heat; stir in salt, lemon juice and Tabasco. Gradually blend into mayonnaise. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Stir in remaining ingredients. Turn into a 3-cup mold. Chill until firm. Unmold and garnish with salad greens. Makes 4 servings.
Bring broth and onions to boil. Stir in tortellini. Reduce to medium heat. Cook 3 minutes uncovered. Stir in pea pods. Cook additional 3 minutes. Stir in pesto sauce. Heat and serve.
Beat margarine and Cheddar cheese. Add flour gradually. Stir in Rice Krispies and Tabasco to taste; may be omitted but adds zip. Place by teaspoon on ungreased cookie sheet; flatten with palm of hand. Bake 10 to 15 minutes in 350° oven or until lightly browned. Makes 5 dozen.
Mix eggs, oil and vanilla. Mix dry ingredients. Add to mixture. Add apples and pecans last. Pour into greased tube pan. Sprinkle lightly with cinnamon sugar. Bake at 350° for 1 hour and 10 minutes.
Brown hamburger meat; drain grease. Add chili beans, burrito seasoning and 1/2 cup of water. Simmer about 15 to 20 minutes. Fill tortillas with bean mixture. Layer with lettuce, cheese, tomato and onion. Fold and place more cheese on top. Place in the microwave for 15 to 20 seconds. Add hot sauce and sour cream, if desired.
Tear cleaned romaine into bite size pieces. Combine remaining ingredients in container and shake well. Toss with lettuce. Add croutons, fresh sliced mushrooms and freshly grated Parmesan or Mozzarella cheese, if desired.
Cook first 4 ingredients in hot margarine or butter until tender. Stir in next 5 ingredients. Add undrained tomato and juice cocktail. Cook and stir until bubbly. Add turkey. Transfer to 1 1/2-quart casserole. Cover; bake in 375° oven 20 minutes or until heated through. Season with salt and pepper. Serve over rice. Serves 4.
Boil giblets in lightly salted water. Remove meat from necks. Chop all fine or put through meat grinder. Reserve liquid for broth. Use bouillon to make up remainder of broth needed for 9 or 10 cups.
Combine all ingredients. Let set overnight. Serve as a vegetable or salad. Serves 12 to 14.
Whip ingredients together; store in refrigerator until ready to use. Makes an excellent dip for fresh fruit. (Strawberries, cantaloupe, honeydew, apples.)
In Dutch oven, saute first four ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. Serve with Pillsbury Cornbread Twists.
Combine first 3 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring frequently, until cheese melts. Stir in next 3 ingredients. Transfer mixture to a chafing dish; sprinkle with onions, if desired. Serve warm with tortilla chips or Fritos. Makes 4 cups. Can freeze. Can do ahead.
Heat oven to 375°. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Throw in a cup of crushed pecans. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack. Makes about 4 1/2 dozen cookies.
Mix strawberry cola and Jell-O in a saucepan and bring to a boil. Let cool. Slice strawberries in pie crust. Refrigerate until jelled and then top with Cool Whip and strawberries.
Boil pasta. Set aside. Spray nonstick pan with oil. Saute peppers and onion until tender. Add pasta and stir; add soy sauce and water. Let simmer about 10 minutes.
Mix dry yeast and water. Add sugar and salt. Add flour. Knead dough until smooth. Cut off pieces. Roll pieces of dough with your hands and shape. Place on cookie sheet and brush shapes with egg. Sprinkle with coarse salt. Bake 12 to 15 minutes at 425°.
Break eggs over apples and sugar. Add rest of ingredients. Bake in 350° oven in 8 x 8-inch pan, 45 minutes.
Cut chicken into strips, brown lightly with onions and garlic in oil. Add tomatoes, tomato sauce, seasoning and green peppers. Bring to a full boil. Stir in rice and remove from heat and let stand for 5 minutes. Stir before serving. Makes 4 servings.
Peel the potatoes and peel and slice the onion. Boil both together until the potatoes are tender. Add butter, salt, pepper and milk; mash until fluffy. Cook the spinach, covered, without water, until tender (frozen spinach need only be thawed). Drain thoroughly and chop fine. Heat the undiluted soup over a low flame; stir in nutmeg, then the spinach. Save out about 3/4 cup of the potato mixture for a border. Spread the remainder in the bottom of a buttered casserole. Top with the spinach mixture. Cut up the cheese into 1-inch wide strips and arrange on top of the spinach like spokes. Border the edge of the casserole with the rest of the potatoes, fluffing them up with a fork. Place under broiler to melt and brown the cheese. Serves 6.
Boil cut-up chicken. Add celery. Bring to boil. Cook until done. When chicken is done, debone chicken. Bring broth to boil. Add tomato sauce and noodles. Bring to boil. Simmer 30 minutes. Add deboned chicken. Add salt and pepper to taste. Simmer 30 more minutes.
Mix first 4 ingredients together and use as a spread for the bread slices. Put any kind of sliced sandwich meat and sliced cheese over the filling, adding a little mayonnaise between the meat and cheese and other slice of bread. (A variety of meats, breads and cheeses in the same batch makes for a real surprise package!) Fresh and moist and yummy!!
Dip pieces of cake quickly into melted butter. Coat with brown sugar. Place on baking sheet. Bake at 400° for 5 minutes. Serve with coffee and ice cream.
In cold water dissolve gelatin (let set). In 1 cup water dissolve laundry starch. Put starch into 2 cups hot water and cook until boiling (over medium heat). Remove from heat and add gelatin mixture. Add soap flakes or detergent. Stir until dissolved. Cool. Put into separate jars and add food coloring. Use on glazed shelf paper. Let dry. it can be ironed on with medium-heated iron and used to decorate items such as wastebaskets, etc.
Line cookie sheet with waxed paper. Mix peanut butter, vanilla, and sugar with your hands until smooth. Shape into small balls, place on waxed paper, and refrigerate.
Combine salad dressing, lemon juice and seasonings; mix well. Pour over chicken; chill several hours or overnight. Reserve salad dressing mixture. Place chicken skin side up on a rack in a baking pan. Bake at 425° for 40 minutes, brushing occasionally with salad dressing mixture.
Mix milk, sugar and pudding mix together with wire whisk. Let mixture thicken for several minutes. Fold in Cool Whip.
In a large bowl, mix together corn meal, flour, sugar, salt and baking powder. Then add eggs, milk and oil to the corn meal mixture. Stir in chopped jalapeno peppers, onion and cheese. Pour into a well-oiled pan and bake at 425° for 45 minutes.