HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain asparagus, reserving 1/2 cup liquid. Arrange asparagus in oblong casserole. Combine soup, reserved asparagus liquid, salt and pepper. Pour over asparagus and sprinkle with cheese. Combine margarine and bread crumbs. Sprinkle over cheese. Bake at 300° for 45 minutes.
Mix ground beef with egg; add remaining ingredients, except flour, in order listed. Mix well; form into loaf and place in baking pan. Rub small amount of flour on top of loaf. Bake in preheated 350° oven for about 45 minutes or until done.
Cook broccoli for 5 minutes and drain. Mix with soup, eggs, mayonnaise, salt, pepper and onion. Place in 1 or 1 1/2-quart casserole. Sprinkle cheese on top. Melt oleo and pour over stuffing mix. Spread this on top of cheese. Bake at 350° for 1/2 hour or at 325° for 1 hour.
Slice peaches into blender or food processor. Add juice, sugar, syrup, extract and salt. Whirl until pureed. Add sour cream and whirl until smooth. Pour into 8-inch square metal pan. Freeze, uncovered, about 2 hours or until set at edges. Turn into medium bowl. Beat until smooth. Return to pan. Cover airtight and freeze until firm. Makes 8 servings.
Cream butter, Snowdrift and sugar. Add eggs, one at a time. Add flour and milk alternately. Add coconut and flavoring. Bake in tube pan for 1 1/2 hours at 300°.
Bring water and sugar to a boil then set aside to cool. Mix bananas and lemon juice in blender. Add orange juice, water and pineapple juice. Add sugar water; mix well, freeze in plastic gallon jug or plastic bag. When ready to serve, partially thaw to a slush and add 4 quarts of ginger ale.
Cook chicken and break apart. Combine chicken, mayonnaise, water chestnuts, soup and celery. Mix well. Place in casserole dish then put on stuffing mix and spread all over the top. Pour melted butter or margarine over casserole. Bake at 350° for 30 to 40 minutes.
Divide shortening in half. Work 1/2 into the dry ingredient mixture, until smooth. Work other 1/2 into the mixture until just about the size of a pea. Make well in center and add the ice water, 1 tablespoon at a time.
Dissolve yeast in warm water. Mix all ingredients in order adding yeast and water last. Keep in ice box and spoon batter into muffin tins as needed. Let rise 1 hour. Cook at 275° for 15 to 20 minutes.
Mush first 10 ingredients together; roll into small balls (cocktail size). Bake on tray in moderate oven at 350° for 1 hour, until golden brown. When cool, store in airtight containers in freezer until Christmas or the next big party.
After draining fruit, combine with grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Serves 6.
In a small bowl combine soup, taco seasoning mixed with hot pepper sauce, stir until blended. On large serving plate, spread mixture into a 6 inch round. Spread sides and top of bean mixture with sour cream to cover. Layer chiles, olives, cheese, sprouts and tomatoes over sour cream. Cover and refrigerate at least 4 hours. Surround with tortilla chips to serve. Makes 10 appetizer servings.
Make white sauce of first 7 ingredients. Add 1 pound grated Cheddar cheese.
Combine all ingredients, except bread crumbs. Form into cakes and roll in bread crumbs. Fry until brown on both sides. Drain on absorbent paper. Makes 7 to 8 crab cakes.
Mix sugar, cornstarch and water; bring to a boil and continue for 1 minute, stirring constantly. Add fruit; pour in baking dish; dot with butter. Mix rest of ingredients and drop by	spoonfuls onto hot fruit. Bake for 25 to 30 minutes in 400° heated oven.
Preheat oven to 350°. Sift sugar and flour into mixing bowl. In saucepan, blend Coca-Cola, butter, shortening and cocoa; bring to a boil. Remove from heat and add to flour mixture. Add eggs and beat with mixer until blended. Add buttermilk, baking soda, vanilla and marshmallows. Mix well. Bake in a greased 13 x 9-inch pan for 40 minutes. Spread frosting on warm cake.
Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1 to 1 1/2-inch pieces and set aside.
Cream together shortening, peanut butter, sugars, eggs and vanilla. Add remaining ingredients. Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for about 10 minutes.
Combine the first 5 ingredients in a small mixing bowl; beat at high speed with electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves. Stir in crushed cereal. Drop by level tablespoons onto lightly greased cookie sheet. Make indentation in center with thumb. Place 3 peanut candies in each. Bake at 275° for 30 minutes, or until set. Remove quickly onto wire rack to cool. Yields 3 dozen.
Brown ground chuck and drain. Put browned chuck and all ingredients (except spaghetti) in 3 1/2-quart crock-pot and cook on low for 6 hours. Add spaghetti during last 2 hours of cooking.
Trim fat carefully. Mix all ingredients. Bake at 350° for 45 minutes covered and then uncovered for 30 minutes.
Mix the browned hamburger, spices, onion and tomato sauce in a large pot and simmer 15 minutes. Mix the cooked noodles, cream cheese and sour cream; stir into the meat sauce. Turn into a deep, greased casserole. Top with mushrooms and grated cheese. Bake 45 minutes at 300°.
Brown meat slowly. Spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally.
In 13 x 9-inch pan, layer ingredients in order shown. Serve with tortilla chips.
Heat oven to 350°. Mix sugar, cornstarch and cornmeal together. Add slightly beaten eggs. Add buttermilk into which a pinch of soda has been stirred. Blend all ingredients together and fill pie shell. Bake until done, approximately 45 minutes, until just lightly set.
Dissolve jello in hot water. Cool. Just before it sets, mix in remaining ingredients. Pour into 8-inch square pan or individual molds. Chill until set. Cut into strips or squares and serve on lettuce leaves. Serves 6 to 8.
Preheat oven to 350°. Grease 8-inch square baking pan. Mix oats, flour and sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Spoon half of the mixture into prepared pan. Top with pie filling. Sprinkle with remaining crumbs. Bake for 40 to 45 minutes. Serve warm with sweetened whipped cream or ice cream. Makes 8 servings.
Cream shortening and sugar together; add eggs. Beat vigorously. Sift flour, baking powder and salt together. Add, in about 3 portions, alternately with milk. Beat only until smooth. Fold in blueberries. Pour into greased 9 x 9 x 2-inch pan. Bake at 400° about 25 minutes. Makes 9 to 12 servings.
Boil chicken until tender. Remove skin and debone. Cut into small pieces. Pour rice into chicken broth and cook as directed on rice box. Mix the chicken soup, mayonnaise, onion, rice, pepper, margarine and chicken into pan and stir. Spray casserole dish with Pam. Pour in. Place almonds on the top. Cook at 400° for 30 minutes.
Mix all ingredients, except crescent rolls, in bowl. Place crescent rolls in circle, point facing out. Put filling on fat end. Bring point towards center and tuck under. Place on ungreased cookie sheet. Bake at 350° for 25 to 30 minutes.
Drain the zucchini and rinse thoroughly with cold water. Add the vinegar, sugar, turmeric, dry mustard, cornstarch, celery seed, pepper, and bell peppers. Mix well and cook together for 30 minutes in a large pan. Ladle into hot, sterilized jars and put the lids on. Process in a hot water bath about 10 minutes.
Combine first 6 ingredients in mixer, then combine last 4 ingredients with first 6, then freeze.
Combine potatoes, soup and sour cream in 13 x 9-inch pan. Top with cheese. Bake at 375° for 1 to 1 1/2 hours. Cover while baking.
Turn oven on to 425°. Wash pork chops, pat dry and salt and pepper very good. Put chops in a large baking dish. Cook for about 30 minutes. Take out, add cream of mushroom soup and spread evenly over chops. Cook until done.
Combine sugar, cornstarch and water in top of double boiler. Stir constantly, cook until thick and smooth. Add egg yolks, butter, salt and lemon juice. Cook 2 minutes. Pour into one 9-inch pie shell and top with meringue.
Cook broccoli according to directions. Drain; put into casserole dish with other ingredients. Stir and top with cracker crumbs. Bake at 350° until bubbly.
In a small bowl, soften gelatin in water; let stand for 2 minutes. In a saucepan over medium heat, cook and stir apple juice, sugar, egg yolks and gelatin mixture until gelatin is dissolved. Cool to room temperature. In a large mixing bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until slightly thickened, about 20 minutes. Fold in cream. Pour into an ungreased 9 inch spring form pan. Chill 4 hours or overnight. In a saucepan over medium heat, brown peanuts in butter for 2 minutes. Add applesauce, brown sugar and cinnamon; cook and stir for 5 minutes. Cool. Spread over top of cheesecake. If desired, garnish with whipped cream, cinnamon and peanuts.
Mix together sweet potato, butter, vanilla and sugar. Pour into a 6 x 7 x 2-inch buttered pan. Top with brown sugar, flour, nuts and 1/3 cup melted butter mixed together. Bake at 350° for 20 minutes.
Melt butter or oleo in a large saucepan. Add onion and green pepper; saute until tender. Stir in next 7 ingredients. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes. Stir in shrimp. Cover and simmer 10 minutes, adding water if necessary. Yields 6 to 8 servings.
Combine rice, eggs, vanilla and nutmeg. Mix well. Stir in dry ingredients. Add enough flour to make a dough that folds together. Drop by teaspoonfuls into hot fat (360°) and fry until golden brown. Drain on paper. Sprinkle or roll in sifted powdered sugar. Serve hot.
Combine all together in casserole. Bake at 350° for 1/2 hour.
Brown beef and drain. Add taco mix, sauce, sour cream and beans. Put cheese on top. Bake at 350° for 15 to 20 minutes.
Mix all ingredients and blend well. Bake at 375° for 30 minutes or until firm.
Melt butter. Put potatoes in butter. Completely cover. Remove; salt and pepper. Toss steak in remaining butter until covered. Spray pan with pan spray to avoid sticking. Lay steak and potatoes in pan and bake at 350° for 30 to 45 minutes until done. Meat and potatoes come out tender and delicious.
Preheat oven to 350°. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 tsp. salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium mixing bowl, with a wire whisk, blend the mayonnaise, parsley, shallots, chopped pickles, hard egg and green pepper. Season with salt and pepper. Add sufficient lemon juice or wine vinegar to thin the sauce slightly and to point up the flavors. Yields 1 1/2 cups.
Cream butter until soft and add sugar, blending well. Moisten with cream to consistency desired. Any flavoring may be used.
Boil potatoes until done. Drain. Add milk. Boil slowly. Add 1/2 stick butter. Melt in pot with potatoes; add salt and pepper last. Add cornmeal. Stir constantly for next 2 to 4 minutes, then simmer for about 30 minutes. Serve warm alone or with cornbread.
Measure flour in sugar box. Cream butter. Add eggs, one at a time, beating vigorously. Add sugar. Add sifted flour and salt. Add almond extract. Bake in 275° oven for 1 hour and 15 minutes.
Mix the first 4 ingredients in bowl. Rub all over roast. Double wrap in foil; let set overnight.
Cream sugar and shortening; add eggs, pumpkin and vanilla, beat well. Combine dry ingredients, then add to batter. Stir in nuts.
Put sugar, Pet milk, marshmallows and margarine in heavy pot. Bring to a boil; lower heat and cook for 5 minutes. Remove from heat. Add vanilla and morsels; stir until mixed. Pour into buttered pan. Cut while slightly warm.
Slice bananas in mixer bowl and beat well. Add rest of ingredients; beat 2 minutes. Pour into well-greased, floured tube pan or 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Use any frosting.
Preheat oven to 350°. In a greased pan layer rice, ground beef and margarine. Pat out the margarine so that it is evenly distributed over mixture. Pour onion soup over all. Then pour consomme soup over that. Bake about 40 minutes or until brown.
Grease oblong pan. Sprinkle coconut and pecans on bottom of pan. Mix cake according to directions. Pour cake mixture over pecans/coconut. Mix cream cheese, sugar and butter. Pour over cake mix. Bake at 350° for 50 minutes.
Grease a 9 x 13-inch pan. Cube the bread (no crust) and place in bottom of pan. Brown and drain the sausage and then stir in the cheese. Layer this mixture over the crust. Beat together the eggs, mustard and 2 1/2 cups milk. Pour this on top. Cover and refrigerate overnight.
Cut dates in half and pour over them the hot water mixed with the soda. Let cool. Cream the sugar and shortening. Add the dates to the creamed mixture and add the salt. Add eggs, vanilla and flour (that was sifted with the cocoa). Pour into a 9 x 13-inch pan and sprinkle with the nut meats and 1 bar of German sweet chocolate and Hershey candy bars over the top. Bake 40 minutes at 350°.
Chop all fruits, nuts, coconut and candy. Mix in one bowl and mix 1/2 cup flour with fruit. Cream the margarine and sugar; add eggs. Sift soda with flour. Add alternately with buttermilk. Add vanilla.	Mix alternately with fruit mixture. Pour in greased tube pan. Bake 2 hours at 300° or less.	Remove from pan and ice while still hot.
Put cranberries, apples and orange peel through food chopper. Cut oranges in small sections with scissors. Add sugar and stir well; set in icebox. Will keep for several days.
Drain and mash shrimp and combine with the rest of ingredients. Mold into ball and chill. Serve on plate with Halland cocktail sauce poured on the center. Serve with favorite crackers placed around plate.
*One pound beef, pork and veal mixture is best, but hamburger, or chopped steak will do.
Preheat oven to slow (250°). Grease and flour 9 x 3-inch tube pan with removable bottom; set pan aside. Cut cherries in quarters. Chop pineapple coarsely. Coarsely snip the dates. Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well. Add coarsely chopped pecans and coconut; toss to mix. Add sweetened condensed milk; stir to mix well. Spoon evenly into prepared pan, smoothing top. Bake in preheated slow oven (250°) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.
Combine in large bowl the first 5 ingredients, adding eggs one at a time, beating well after each. Set aside. Whisk together dry ingredients. Add to creamed mixture alternating with milk. When all is added, add canola seeds and nuts. Spoon into sprayed and floured bread pan. Bake at 350° for 50 minutes or until done. Simmer together 5 minutes and pour over warm bread pierced with fork the lemon juice and sugar.
Mix the cocoa and food coloring. Add Crisco, sugar and eggs; cream well. Sift flour and salt, adding dry ingredients alternately with buttermilk. Blend in vanilla and almond extract. In a small bowl, stir soda into vinegar and add to mixture quickly. Bake at 350° for 20 to 25 minutes.
Mix together first 4 ingredients and set aside. Take oleo, cocoa and water and bring to a hard boil. Pour over mixture of flour, sugar, baking soda and cinnamon. Add eggs, buttermilk and vanilla. Pour in 9 x 13-inch pan and bake at 400° for 20 to 25 minutes until done.
Mix together and cook on medium heat until thick (after first bubble, no longer than 8 minutes). Pour in heated jars or use the melted wax method. Tastes like real strawberry jam.
Saute tofu, garlic and onion in oil. Stir in Mexican or taco seasoning packets. When onions begin to soften, add tomato sauce and frozen vegetables; mix well. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Mix and cook on medium heat. Stir constantly until right consistency. Knead in food coloring.
Mix as a cake. Batter will be very soft. Drop by teaspoons on ungreased cookie sheet. Bake at 375°.
Boil shells per box instructions; drain and run under cold water, then drain again. Saute the meat until done. Drain and add sauce. Heat and set aside. Combine Ricotta cheese, 1/2 pound Mozzarella (shredded), 1/4 cup Parmesan cheese, beaten eggs, basil, salt and pepper to taste and garlic powder to taste.
Cook sugar, flour, cocoa and milk until thickens. Add egg last; cook 1 minute longer. Add vanilla. Pour into baked pie crust. Put Cool Whip on top.
Combine the first 5 ingredients in a bowl. In a small jar, shake together the vinegar, salt and pepper. Add the olive oil and shake again. Pour dressing over chickpea mixture and toss.
Pop approximately 2 gallons of unsalted popcorn. Bring oleo, brown sugar and Karo to boil. Boil 5 minutes. Remove from heat and add 1/2 teaspoon baking soda and 1 teaspoon vanilla. Stir hard. Pour over already popped corn; mix well. Pour onto lightly sprayed cookie sheet. Bake at 250° for 1 hour. Stir every 15 minutes. Break apart as it cools.
Brown meat; add onion and cook until tender. Boil chopped green pepper until tender. Add tomato paste, water and salt and pepper to meat; simmer 5 minutes. Heat milk and cream cheese; blend well. Stir in green pepper, 1/4 cup Parmesan cheese, garlic powder and cooked noodles. In casserole, alternate layers of meat sauce and noodle mixture, ending with layer of meat sauce. Bake at 350° for 20 minutes. Sprinkle on remaining 1/4 cup Parmesan cheese.
Mix all ingredients in order listed. Pour over ice cubes or chips in punch bowl. To serve later, freeze, but add the club soda or ginger ale just before serving.
Heat oven to 400°. Grease or paper-line 18 (2 1/2-inch) muffin cups. In large bowl, combine bread mix, eggs, milk and oil. Beat with spoon 30 seconds. Stir in chocolate chips and fruit bits. Fill muffin cups 3/4 full with batter. Bake 18 to 20 minutes or until lightly browned. Serve warm.
Combine crumbs, parsley and Parmesan cheese. Dip chicken in egg; coat with crumb mixture. Spread 1 cup spaghetti sauce in 8 x 12-inch baking pan. Arrange chicken in sauce. Spoon remaining sauce over chicken. Bake covered at 400° for 1 hour or until chicken is tender. Top with Mozzarella cheese. Bake uncovered until cheese melts. Garnish with additional parsley. Yields 6 servings.
Mix all ingredients; blend. Pour in 9-inch pie plate. Sprinkle with nutmeg. Bake at 350° for 45 minutes, until done. Test with butter knife.
Slice eggs in half lengthwise and remove yolks. Mash yolks; add sugar, mustard, half and half, vinegar and salt, stirring until smooth. Spoon or pipe into egg white halves. Sprinkle with paprika and parsley, if desired.
Grease and flour pan. Mix all except cream cheese until moist. Mix on medium speed for 2 minutes. Bake cake at 350 degrees until golden brown. Let cool then spread on cream cheese.
Mix all dry ingredients by hand in a 9 x 9-inch baking pan (do not butter or grease pan). Mix in liquid ingredients until smooth. Bake 35 to 40 minutes at 350° (325° for glass pan).
Brown ground beef and drain. Combine all ingredients in a large casserole and mix well. Bake at 350° for 1 hour.
Arrange apples in buttered 8 x 8-inch baking dish. Sprinkle with lemon juice. Drain raspberries. Sprinkle over apples. Mix flour and sugar in bowl. Cut in butter until crumbly. Add nutmeg. Sprinkle over fruit. Bake at 375° for 25 minutes. Serve with whipped cream. Yield: 4 servings.
Put mix, sour cream, eggs, oil and ginger ale in mixing bowl. Beat 2 minutes. Fold in sugar with cinnamon and nuts. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes. Cool on rack 20 minutes. Remove from pan. Freezes well.
In bowl, combine frosting dry mix, butter, water and vanilla with a fork or fingers until thoroughly blended. Add Cheerios and mix well. With hands, shape into one-inch balls. Roll in 1/2 cup crushed Cheerios.
Stir together beaten eggs, oil, sugar and zucchini. Sift together flour, baking powder, salt, cinnamon and baking soda. Add to zucchini mixture. Stir in vanilla, orange rind, and nuts. Pour into greased loaf pans. Bake at 325 degrees for one hour. Makes 2 loaves.
Cream shortening and sugar; add one egg at a time and mix. Add sifted flour and milk alternately; mix well, then add chopped nuts. Pour into a greased large tube pan. Sprinkle top with cinnamon-sugar, if desired. Bake at 350° for 50 to 60 minutes. Makes 12 servings.
Pour milk over coconut and set aside while creaming butter and sugar. Add eggs, beat well. Then add milk and coconut and flavoring. Pour into pie shell. Bake at 350° for 30 minutes or until brown and firm.
Make chili of your choice. Remove some of the chili meat from the pot with a slotted spoon. Chop onion; set aside. Grate American cheese; set aside. Fill a 2-quart saucepan about 3/4 full of water, let come to a boil. Place tortillas, one at a time, in the hot water for 1 second. Keep water very hot.
Dissolve Jell-O in hot water. Add strawberries with their juice, pineapple, bananas and nuts to Jell-O. Mix well. Place 1/2 of mixture in a flat pan; put in refrigerator to set. When set, spread the sour cream over set Jell-O, then spoon the rest of the Jell-O over the top of the sour cream. Chill.
Mix together and beat until smooth, about 30 seconds. Place dough in refrigerator and chill. Roll out in a small portion of dough at a time on a lightly floured board to 1/4-inch thickness. Cut out doughnuts and let stand on board for 20 minutes before frying. Fry a few doughnuts at a time in 370° fat for 3 to 5 minutes. Makes 2 dozen small doughnuts.
Peel and seed zucchini; grate. Squeeze excess liquid from zucchini. Mix ingredients well with zucchini; simmer 20 or 30 minutes. Stir frequently. Ladle into hot sterilized jars (3 minutes at 5 pounds pressure or 30 minutes water bath). This is excellent in upside-down cake!
In mixing bowl, combine flour, baking soda, cream of tartar and salt. Set aside. Into blender put remaining ingredients. Cover. Press high button; blend about 20 seconds. Pour over dry ingredients and mix just until all flour is moistened. Turn into greased 8 x 4-inch loaf pan. Bake in preheated 350° oven for 45 to 50 minutes. Makes 1 loaf.
Melt marshmallows in 2 cups of milk. Add rolled crackers and add remaining ingredients. Mix well with hands. Pat in buttered tube pan. Refrigerate overnight. Remove from pan; wrap in foil. Store in refrigerator. Very rich, slice very thin.
Mix all ingredients well. Bake in Bundt pan that has been greased well. Cook at 350° for 35 to 40 minutes or until toothpick comes out clean. Then cool and frost.
Put all ingredients into blender and cover. Run or whip until smooth. Pour mixture into 4 small custard cups. Place cups in shallow pan of hot water and bake at 350° for 35 minutes or until it is set.
Mix ingredients; shape into 20 (1 1/2-inch) balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan (13 x 9 x 2-inch) at 400° until light brown, 20 to 25 minutes. Makes 4 servings.
Combine all, except oil, in bowl and mix well. Shape in small patties and fry in hot oil until brown on both sides. Serve hot with butter.
Fry onion in a little fat; add peppers, then mushrooms and chopped bacon. Cook until done. Add rice, sweet corn and sliced Wurst sausage, previously heated through. Mix well.
Let the cream cheese and margarine soften at room temperature. Blend and stir in flour. Chill slightly for about an hour. Shape into 2 dozen 1 inch balls. Place in tiny ungreased 1 3/4 inch muffin cups. Press dough against bottom and sides of cups.