HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; stir in flour, salt and pepper to make smooth paste. Drain liquid from asparagus; add enough milk to make 4 cups. Stir liquid into flour paste; cook slowly until thick. Add grated cheese; stir until melted. Remove from heat and stir in pimentos and almonds. Put 1 can of asparagus in a 13 x 9-inch casserole. Add 1/4 of sauce and sliced eggs. Repeat layers. Top with bread crumbs. Bake at 350° for 30 minutes.
Prepare bottom crust as directed by instructions on mix. Liberally grease Dutch oven with butter or margarine. Lightly flour the bottom of the Dutch oven. Cook the bottom crust over 10 to 20 coals until inside is light brown. Remove from heat. Add pie filling. Mix second crust from commercial mix and place over filling (you can cut it into strips). Place Dutch oven on cleared area, placing 10 to 15 coals on lid and some around sides at 6 inches from Dutch oven. Check every 10 minutes until top crust is golden brown. Remove from heat. Cool and serve.
Melt butter in heavy saucepan, add brown sugar and heat to boiling. Add granulated sugar and sour cream. Cook over low heat, stirring until sugar dissolves, to soft ball stage (235°). Cool at room temperature, without stirring, until lukewarm (110°). Beat until mixture holds its shape. Add vanilla and nuts, quickly spread in greased pan. Cool and cut in squares.
Coke the dough. Then put the soze on the dough. Then put the peparnes on the soze. Then put the chese on the peparnes and then coke it.
Combine 1 cup brown sugar and eggs. Beat well. Add water and beat again. Add flour, baking powder and vanilla and mix well. Combine remaining brown sugar and butter in heavy saucepan. Heat until sugar is melted. Pour caramel mixture into bottom of 9 x 9-inch cake pan. Add fruit. Pour batter over fruit. Bake at 350° for 30 minutes. Remove from oven and immediately turn pan upside-down onto a serving platter. Serve warm with milk. This is scrumptious and rich! Works great with fruit cocktail.
Put the beans in water for one night. Next morning strain them. Put them in a saucepan adding two (2) liters of water. Simmer them until they become soft (do not boil them completely). Add the chopped onion, carrots, celery, salt and pepper. After ten (10) minutes boiling, add the tomato sauce and the cup of olive oil. Leave the beans to boil until they become really soft. You must probably add a little water during boiling. You can serve the soup hot with olives and Greek Feta (cheese).
Preheat oven to 475°. Ease crust into tart pan, 9 x 1-inch or a 9 x 1 1/4-inch pie plate. Bake as directed and cool. Reduce oven temperature to 350°. Heat butter in large skillet over medium heat. Cook leeks and mushrooms about 5 minutes. Spread in tart pan. Sprinkle with cheeses. Beat remaining ingredients together, pour over cheeses. Bake about 35 minutes, or until set. Makes about 6 servings.
Melt chocolate and butter in saucepan. Add Rice Krispies. Place in pie pan to make crust. Place in freezer until partially frozen. Place partially thawed ice cream in pie pan. Grate remaining squares of chocolate on top of ice cream. Freeze.
In a mixing bowl, stir in flour, baking powder, salt and cream of tartar. Add shortening. Mix well. Make a well in center. Set aside.
Brown onions and celery; add hamburg and brown, then sprinkle with salt and pepper. Add tomato soup, mushrooms and brown sugar. Mix with precooked macaroni. Pour in casserole. Top with your favorite cheese. Bake at a low heat for 30 minutes.
Combine all ingredients in blender container. Cover and blend on lowest speed. Serve immediately. Makes 2 full glasses.
Simmer chicken, onion, celery, salt, pepper, bay leaves and salad dressing, about 3 hours. Remove chicken and debone. Then add chicken, tomatoes, diced carrots and potatoes. Simmer another hour. Add parsley and rice or noodles last 20 or 30 minutes.
Turn temperature control of refrigerator to coldest setting. Sprinkle gelatin over lemon juice in glass measuring cup to soften. Stir over hot water until dissolved. Add to combined cheese, mayonnaise, salt and sugar. Fold in rest of ingredients. Pour into ice cube tray kept just for this purpose; freeze just until firm. Then reset temperature control. Serve sliced on greens. Makes 8 servings.
Cream shortening and sugar. Beat in eggs, soda, flour and buttermilk. Stir in bananas and pecans. Bake in 350° oven for 25 to 30 minutes. Cool on racks.
Make jello by directions, using fruit juices as part of liquid. When starting to set, add fruit, whipped cream and blended cheese. Let stand until firm.
Sift flour with sugar, baking powder and salt into mixing bowl. Combine eggs, milk and cooking oil; add to dry ingredients. Beat quickly only until large lumps disappear. If batter thickens upon standing, thin it with 1/4 to 1/2 cup milk. Pour batter onto hot, lightly greased griddle (for an electric griddle, set at 375°). Bake until bubbles break and edges are cooked. Turn and bake other side. Yields 16 (4-inch) pancakes.
Cube bread and line bottom of 13 x 9 dish. Brown and drain sausage. Sprinkle over bread. Sprinkle cheese over sausage. Beat eggs, milk and salt. Pour over cheese mix. Refrigerate overnight and bake at 350° for 50 minutes.
In a large skillet, saute onion and garlic in olive oil (5 to 10 minutes or until wilted, but not brown). Add chopped carrots and more oil; saute for another 5 minutes. Add can of tomatoes and chop them with a spoon. If not enough liquid, add can of tomato sauce. Add salt, pepper and hot red pepper to taste. Add some fresh basil. Simmer for 1 hour or until sauce cooks down. Serve sauce over rigatoni.
In a large dessert bowl, crumble one-half of cake. Make pudding according to box directions and spread one-half over cake. Spread one box of Cool Whip over chocolate pudding.
Cook in a double boiler until thick. Cool. Then spread between layers of white or yellow cake, baked as thin as possible.
Mix together the sugar and cinnamon. Dip muffins in melted margarine and roll in sugar and cinnamon mixture. Serve warm.
Mix the first four ingredients well. Press into 9 x 13-inch pan. Bake at 300° for 30 minutes. Cool. Mix cream cheese, powdered sugar and 1/2 carton of Cool Whip. Spread onto crust. Mix pudding and milk as directed on box. Spread on cream cheese layer. Top with remaining Cool Whip. Refrigerate at least 4 to 5 hours before serving.
Cut a 1-inch slice crosswise from top of cake and set aside. Cut 1-inch from center hole and outer edge of cake with a sharp knife. Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom. Reserve cake pieces. Beat cream cheese until light and fluffy; add milk. Mix well. Stir in lemon juice and almond extract. Fold in	cake pieces and strawberries.	Spoon into tunnel in	center	of cake. Top with reserved cake top. Chill 8	hours or overnight. Frost with Cool Whip and garnish with extra strawberries, if desired. I made my own angel food cake from scratch.
Cut zucchini lengthwise and in pieces (do not peel it). Mix all ingredients together. Place mixture in greased round pan. Bake at 350° for 45 minutes.
In large skillet with lid, combine macaroni, hot water, corned beef, salt, bay leaf and black pepper. Bring to boil, stirring to break up meat. Reduce heat and boil gently, covered, 20 minutes, stirring frequently. Add spaghetti sauce, water and garlic powder. Return mixture to boiling and cook, covered, 10 minutes longer. Dot top with cheese. Cover; melt cheese.
Mix all ingredients (except cheeses) together. Add dash of Worcestershire sauce and dash of garlic salt. Grate the two cheeses and add to top. Bake in oven at 300° for about 45 minutes. Serve with bread sticks.
Preheat oven to 425°. Grease a 2-quart baking dish. Combine chicken, cheese, beans, olives, salsa and seasonings in a large bowl. Blend well. Spoon into prepared dish; set aside.
Preheat oven to 375°. In a large mixing bowl, beat milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 6 to 8 minutes or until lightly browned. (Do not overbake.) Press milk chocolate candy kiss in center of each ball immediately after baking. Cool. Store tightly covered at room temperature.
Melt shortening and chocolate squares together in double boiler. Set aside to cool. Mix together soda and buttermilk; set aside. Beat together well the brown sugar and egg. Add the cooled chocolate mixture and cream well. Add flour alternately and mix thoroughly. Add the buttermilk mixture. Be sure to start and finish these steps with flour. Add vanilla. Drop by teaspoon on a greased cookie sheet. Bake 10 to 12 minutes at 375°, until cake-like. Frost.
Melt margarine, chocolate chips and peanut butter in pan. Put cereal in large bag. Pour melted margarine mixture. Shake well. Dump powdered sugar on. Shake well again. Ready to enjoy.
Roast prime rib at 325°. Allow 23 to 25 minutes per pound for rare roast, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done roast. Combine Bovril with water to make broth. Warm broth and add juice from roasted prime rib. Add 2 cups sour cream and 2 cups of chopped prime rib. Do not boil. Serve with toasted French bread. (Very similar to Harrigan's!)
Boil or bake potatoes. Chop olives, pickles, onion and celery. Cube eggs. Add to salad the salt, pepper, mustard and mayonnaise, then pour about 3 to 4 tablespoons Italian salad dressing. Mix again. Top with paprika.
Mix cherry Kool-Aid with water and sugar if needed. Add orange punch to Kool-Aid; cover and refrigerate. Cut lemons in wedges or small size. Add Mello Yello just before serving.
In food processor, combine mayonnaise and sour cream. Add remaining ingredients. Process until smooth. Cover tightly and refrigerate overnight.
Steam carrots, covered, 7 minutes or until crisp-tender; drain. Combine mayonnaise and next 5 ingredients in a saucepan. Place over medium-low heat until hot, stirring occasionally. Serve sauce with carrots. Yield: 2 servings.
Mix together cheese cake crumbs, sugar and margarine. Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Make up soup with milk and water according to directions on the packet. Add bread crumbs and leave to cool. Mix in cheese, parsley and salmon. Pour into a greased casserole dish and cover with the extra grated cheese and sliced hard-boiled eggs. Dot with butter and place in a moderate oven (375° to 400°) until brown. Delicious as a lunch dish.
Brown and drain beef. Add the rest of the ingredients. Place a spoonful of meat mixture on each won ton wrapper. Follow directions on package for folding and wrapping and sealing. Deep fry for 1 1/2 minutes, or until golden brown. Drain on paper towels. Serve warm. Makes 6 dozen.
Mix dry ingredients. Add milk, vanilla and egg yolks. Cook over medium heat until thickened. Take off heat; add margarine. Pour pie filling into baked pie crust. Top with meringue and brown.
Combine first 6 ingredients; spread about 2 tablespoons on cut side of each muffin half. Cut each half into 4 pieces and place on baking sheets; freeze at least 30 minutes. (May be frozen up to 2 months.) To serve, broil 6 inches from heat (with electric oven door partially opened) 3 minutes or until puffed and bubbly. Yield: 4 dozen.
Beat eggs, sugar and vanilla until sugar is dissolved. Add Carnation evaporated milk and mix well. Pour into freezer can and add whole milk up to 3-inches from the top of the can. Freeze. Be sure not to forget the vanilla.
Melt margarine in a glass dish. In a mixing bowl, pour box of Jiffy corn bread mix; add in sour cream. Mix well. Add both cans of corn (include liquid in whole corn). Bake at 350° for 40 minutes or until browned to your satisfaction.
Mix together the first 3 ingredients; pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix the instant pudding and 1 cup milk well. Add the butter pecan ice cream to pudding; mix well. Put into cooled crust. Add the Cool Whip over pudding and ice cream mixture. Top with the crushed Heath bars. M-m-m good.
Combine sugar and syrup in saucepan. Cook (medium heat) on stove top until mixture bubbles (very light boil). Remove from heat. Stir in peanut butter. Mix well. Stir in Rice Krispies. Press mixture into 9 x 13-inch cake pan. Melt chocolate chips and butterscotch chips in microwave or double boiler on low heat. Mix well. Pour mixture over Rice Krispies in pan.
Mix and cook good for 1 hour, then can. When ready to use, add onions, potatoes and/or meat.
Cook broccoli; drain. Mix soup, sour cream and milk. Place in a 9 x 15 x 2-inch pan. Crumble Cheez-Its; mix with softened margarine. Sprinkle on top. Bake at 350° for 1/2 hour, covered with aluminum foil. Uncover last 5 minutes until top bubbles.
Beat eggs, sugar, flour and margarine together. Add milk. Fold in corn. Pour into 1 1/2-quart baking dish and bake at 350° for 40 minutes. Stir twice while baking.
Drain green beans. Make 12 bundles and wrap with 1/2 slice of bacon; secure with toothpick. Place in casserole dish and pour 1/2 bottle French dressing over beans. Bake at 350° until done. Serves 8.
Cook and debone chicken. Combine rest of ingredients and bake in oven at 350° for 1 hour.
Let cream cheese stand at room temperature until softened. Beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours. Top with cherry pie filling.
Cook potatoes until tender. Drain. Cool slightly. Add all other ingredients. Mix well. May serve warm or chill if desired.
Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon; cover and keep warm. Add chopped onion to pan; cook 2 minutes.
Mix all ingredients and pour in buttered baking dish. Top with 1 stick oleo (melted) and 2 cups crushed corn flakes. Bake at 350° for 50 to 60 minutes.
Melt over low heat the 1/3 cup syrup and marshmallows until blended. Remove from heat; add Rice Krispies. Turn mixture into 8 or 9-inch pie pan and spread with a spoon to form the crust. Refrigerate 30 minutes or until firm.
Blend together crushed crackers, sugar and oleo. Press into 9 x 13-inch pan. Save 2 tablespoons for top. Bake at 350° for 8 minutes.
Dissolve jello in hot water and 7-Up. When jello thickens, add pineapple. Add apples or bananas and grated cheese. Cook pineapple juice, sugar, flour and egg. Cool. Fold into Dream Whip.
Heat milk, chips and sugar until melted and boiling, either on the stove top or in the microwave. Stir constantly on medium heat on the stove.
Combine all ingredients thoroughly in large mixing bowl. Place in either a loaf pan or shape into loaf in large baking dish. Shape mixture so there is room on all sides. Bake 1 hour at 325°.
The day before serving, prepare tomatoes. Wash, remove stems and cut tomatoes in halves crosswise.
Cook fryer until tender. Cool. Mix together broth, soup, chicken, salt and pepper. Place in casserole dish. Melt margarine and mix with stuffing. Pour over chicken mixture. Bake at 350° for 1 hour.
In large bowl, combine vanilla frosting, peanut butter and butter with fork until blended. Stir in graham cracker crumbs. Form into 1-inch balls. Chill 1 hour.
Mix butter and flour over low heat. Carefully add the boiling water. When thickened, remove from heat and gradually add the eggs and other ingredients. Reheat gently and serve.
Cream butter and sugar. Add eggs, flour and 7-Up alternately. Bake in greased and floured tube pan for 1 hour and 15 minutes at 350°.
Combine flour, baking powder, salt and cornmeal. Stir in milk and oil. Divide dough into three equal portions. Roll each into a 12 x 9-inch rectangle. Spread 1/3 of sausage over dough. Top with 1/3 cup cheese. Roll up jelly-roll fashion, beginning with long side. Pinch seam and ends to seal. Wrap in wax paper and chill until firm. Repeat with remaining ingredients. Cut roll into 1/4-inch slices. Place on ungreased mesh wire racks or baking sheet. Bake at 400° for 15 to 20 minutes. Yields 5 dozen.
Bring broth to a boil. Slowly add corn meal; stir constantly until mixture returns to a full boil. Add salt. Reduce heat; cover and cook slowly for 5 to 7 minutes. Fry chopped venison (deer) liver and heart and onions in butter. Stir frequently until venison (deer meat) is an even color. Stir in corn meal. Pour mixture into a shallow baking pan and chill until it becomes firm. Slice scrapple into 1/4-inch slices. Roll in flour; fry in butter until golden brown.
Brown ground beef in pan with a tight fitting cover. Dice in onion while this is cooking. Add washed rice, beans, tomato juice, chili powder and salt. Bring to brisk boil; turn off heat. Cover and let set for 45 minutes.
Beat eggs; add oil, sugar, zucchini and vanilla and mix well. Sift together dry ingredients. Add to zucchini mixture. Mix well. Bake at 350° in two greased and floured loaf pans approximately 1 hour.
Cream the sugar, shortening and egg. Mix flour, baking powder and salt. Add to creamed mixture alternately with milk, beating until well mixed. Place in greased deep 7 x 10-inch pan. Sprinkle blueberries on top. Mix the brown sugar, cinnamon and butter. Sprinkle on top of blueberries. Take a knife and gently run it through dough lengthwise and crosswise, working part of the topping into the batter. Sprinkle top with nuts. Bake at 350° for 45 minutes. Serve warm or cold.
Dissolve the yeast in warm water in a big bowl. Mix all well. Cover; refrigerate overnight. Do not use metal with this recipe, use plastic bowl and wooden spoon. Bake at 400°. Dough will keep in refrigerator for 1 week or more. Roll out biscuits or make into balls and press flat.
In a large bowl, combine all ingredients. Make sure the milk is sweetened condensed (not evaporated milk). Mix well and serve.
In a large mixing bowl, cream the butter and sugar. Add water and vanilla. Mix well. Gradually add flour. Fold in pecans. Roll dough into 1-inch balls. Place balls on ungreased baking sheet and flatten with finger. Bake at 300° for 20 to 25 minutes. When cool, dust with sugar. Makes about 5 or 6 dozen.
Mix together sugar, water, and syrup in a large pan until mixed well. Add peanuts and continue cooking until it is a pale caramel color. Add baking soda and stir until well blended. Spread on a hot buttered cookie sheet (not too thin). After candy cools, break it into pieces.
Combine first 3 ingredients and cover with water, adding salt to taste. Boil until vegetables are tender and pour off water. Cover with milk, adding margarine and pepper. Bring to a boil, watching carefully to prevent sticking. Mix a paste of water and flour; add to potato mixture. Add slowly and cook until desired thickness.
Mix shortening and flour together to make a paste. Add the rest of ingredients in a large pot. Cook on medium to low heat until hot. Serve over rice.
Cream together flour, soda, salt, shortening and sugar. Add and mix well the rest of ingredients. Pour into 13 x 9 or two 8-inch pans and bake at 350° for 35 to 40 minutes.
If there is not enough juice from fish, add water to make 1/4 cup. Beat egg. Stir in tuna and salt. Stir with a fork. Mix liquid with baking powder; stir into fish mixture. Using 2 iced teaspoons, drop small bits into hot deep fat. The tidbits will be lacy. Brown one side; turn and brown other side. Drain on paper towels. Takes about 2 to 5 minutes to cook. Serve hot.
Melt cheese; add flour and cereal. Break sausage into small pieces. Mix all together. Roll into 1-inch balls. Cook at 375° for 15 to 20 minutes. Makes 75 to 80 balls.
Mix all the ingredients in a bowl. Use electric mixer on medium speed for 2 minutes, then change to high speed for another 2 minutes. Put the rice paste mixture into the baking pan (13 x 9 x 2-inch). Bake in the oven at 350° for 30 to 35 minutes. Test for doneness with a toothpick.
Stir dates, oleo, egg and sugar into large skillet and cook on low heat until dates have dissolved. Remove from stove; add pecans, vanilla and cereal. Mix well and cool. Form into ball the size of a walnut and roll into finely chopped coconut. It's easier to place coconut in a zip-lock bag. Drop the balls in and shake to coat.
Brown ground beef and onions. Add tomato sauce and sliced mushrooms (drain). Pour into 9 x 12-inch casserole dish. Grate cheese and sprinkle on top of meat mixture. Add oregano and basil to sour cream. Mix well. Separate crescent rolls. Place 1 tablespoon or less sour cream on each roll. Roll up as for regular crescent roll. Place on top of meat and cheese mixture. Bake at 350° for about 30 minutes or until rolls are browned nicely. Serves 16.
Sift together dry ingredients. Combine liquid ingredients in separate bowl. Stir liquid mixture into flour mixture. Bake on greased hot griddle until golden brown.
Mix together sugar and apples; set aside. Mix remaining ingredients. Grease tube pan. Start with a layer of batter, then apples and continue until both mixtures are used. Bake at 350° for 1 1/2 hours.
Sift dry ingredients together. Cream margarine, shortening and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk, beginning with dry ingredients and ending with dry ingredients. Bake at 300° for 1 hour 25 minutes or until done.
Cut the cake in half; tear one half into small pieces. Set aside. Cut the other half into 12 to 14 thin slices. Arrange in the bottom of a waxed paper lined 13 x 9 x 2-inch baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze.
Place macaroni in casserole. Add sliced eggs. Melt butter in saucepan; blend in flour, salt, marjoram and pepper. Cook for 1 minute. Add dry milk. Stir in 3/4 cup hot water gradually, stirring constantly. Remove from heat. Add cheese. Pour over eggs and macaroni. Sprinkle with paprika. Bake at 350° for 30 minutes. Let stand for 15 minutes before serving.
Blend 1st 3 ingredients, press in pan and bake 15 minutes at 350. Mix next 3 and spoon over cooled crust. Heat pudding and milk until thick, spoon over dessert and refrigerate.
Mix together sugar and softened cream cheese. Fold in Cool Whip and peanut butter. Pour in graham cracker crust and chill.
Preheat oven to 350°. Line cookie sheet with foil. Drop by teaspoons onto foil. Place in oven. Close door, turn off heat. Open in morning. Store in tight closed container.
Mix together all ingredients. Grease casserole with butter. Pour in mixture; dot lots of butter on top. Bake at 350° for 1 hour, maybe a little longer.
Brown meat in Dutch oven; drain off fat. Add Ro-Tel and chopped cabbage on top of beef and simmer until tender.
Place chicken in a 13 x 9 x 2-inch baking dish. Combine catsup and remaining ingredients and pour over chicken. Bake at 350° for 1 hour, turning chicken once.
To color macaroni, put alcohol and food coloring in a jar or pie tin. The darker the desired color, the more food coloring you use. Put macaroni in drying mixture and spoon onto a paper plate to dry. These colored noodles are great to string for necklaces.
Mix margarine, sugar and graham crackers. Reserve 1/4 cup to sprinkle on top. Press in an oblong cake pan. Bake at 350° for 5 minutes. Mix cream cheese and sugar to a paste and spread over crust. Slice bananas and spread them; add drained pineapple. Cover with whipped topping. Sprinkle with graham cracker mix, pecans and cherries. May delete cherries. Chill.
Pour rice evenly in a 9 x 13-inch pan. Cut chicken into serving pieces and salt slightly. Place chicken over rice, skin side up; sprinkle onion soup mix over chicken. Combine celery soup with can of water. Beat well to blend and pour over chicken and rice mixture. Cover tightly with a lid or foil. Bake 15 minutes at 400°. Reduce heat to 300° and bake for an additional hour. Remove cover for last 10 minutes of baking time. Makes 6 servings.
Cook potatoes until soft. Add hot water and milk. Mix egg in flour until crumbly. Add crumbly mixture to boiling mixture and oleo. Cook until rivels are done. Add diced onion and season to taste.
Take Ritz crackers and spread with pizza sauce. Add pepperoni and cheese. Place on microwave-safe plate and microwave until cheese melts.