HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 stick margarine with crackers and place in 13 x 9-inch pan. Beat for 15 minutes the eggs, 2 sticks margarine and powdered sugar. Pour over crackers. Slice bananas over top. Spread pineapple over top. Cover with Cool Whip. Sprinkle with nuts and cherries.
Mix together until sticky, but not as mixed as for bread or rolls. Drop by teaspoonfuls into boiling chicken broth. Simmer on very low heat until broth is cooked down.
Wash unpeeled potatoes. Slice no more than 1/8 inch thick or they won't crisp up. Dip slices in melted butter and arrange on nonstick or lightly greased jelly roll pan (not baking sheets as butter will run off and go into bottom of oven). Sprinkle with salt and pepper (if you like). Bake at 375° for 35 minutes or until golden brown. Serve hot.
Cook raisins, sugar, water and lemon juice together for 20 minutes. Dissolve flour in 3 tablespoons water; add to boiling mixture. Turn heat lower and cook until clear-looking. Have ham cooked and sliced; arrange in dish. Pour sauce over ham and let cook until well heated.
Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening; beat with rotary or electric beater until just smooth (do not overbeat). Pour into greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Preheat oven to 450°. Place 5 biscuits on ungreased baking sheet. Cut remaining biscuits in half; lengthen halves to form ears. Press ears to whole biscuit to form bunny's head. Press in raisin eyes, candied cherry for nose and slivered almonds for whiskers. Bake 8 to 10 minutes until golden brown. Frost ears with premade pink icing. Makes 5 bunnies.
Melt chocolate chips and butter in heavy saucepan. Add powdered sugar and evaporated milk. Cook until thick, stirring constantly. Remove from heat and stir in vanilla. Allow sauce to cool slightly. Pour into small glass jars. When completely cool, screw on lids. Label jars and keep refrigerated. These are good for gifts to special friends.
Mix all ingredients well. This makes one deep dish pie. Bake for 30 to 40 minutes in a 350° oven.
Saute onion in butter. Mix together chicken soup, mushroom soup, black pepper, jalapeno pepper and chili. Heat. Add chicken pieces and 1 1/2 cups broth. Heat.
Preheat broiler. Spray large skillet with nonstick cooking spray. Heat over medium heat until hot; add onion. Cook and stir for 5 minutes. Stir in tomato, capers and pepper. Cook 3 minutes.
Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to drain. Meanwhile, chop pulp fine, measure 1 cup and set aside. Cook mushrooms in 2 tablespoons butter or margarine until tender. Combine sour cream and egg yolks. Add to mushrooms with the tomato pulp; mix well. Stir in 1/4 cup bread crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils.
Boil potatoes with skins on until tender. Let cool, then peel and slice thick and place in greased baking dish in layers. In a saucepan, mix the water, sugar and flour; let come to a boil. Remove from the heat. Add margarine and juice of orange. Grate orange and add, also. Pour mixture over potatoes. Add marshmallows; sprinkle with nutmeg. Place covered dish in a 350° oven for about 1 hour.
Wash and peel potatoes. Put in cold water while peeling the others. Grate potatoes very fine; squeeze out moisture. Mix with eggs, flour, onion, salt and pepper, adding enough flour to make a fairly firm mixture. Drop by tablespoon into hot fat in a skillet. Fry until crisp and golden on both sides. Take out with spatula and drain on absorbent paper. Serve with applesauce sprinkled with salt.
Mix any amount of pimiento cheese with fresh, pressed garlic and add pecans or walnuts. Serve on whole wheat bread, sliced.
Place potatoes in bottom of 9 x 13-inch pan. Mix together other ingredients. Pour over potatoes and marinate overnight in refrigerator. When ready to bake, sprinkle Cheddar cheese over the top. Bake at 350° for one hour.
Place chicken in baking dish. Heat remaining ingredients to boiling; pour over chicken. Bake at 250° for 2 1/2 to 3 hours.
Mix first 7 ingredients and boil rapidly 1 minute. While hot, pour over tomatoes that are peeled and quartered. Cut peppers in strips and slice onion. Chill overnight. Add cucumber slices before serving.
Mix together all ingredients. Spread in 8-inch square glass dish. Cover and freeze. Makes 8 servings.
Combine sugar, eggs and shortening and mix well. Add all the spices and salt and mix. Add soda and mix. Add room temperature applesauce and mix. Add flour 1 cup at a time and mix. Add nuts and raisins and mix well. Bake at 350° for 2 hours in a large tube pan.
Cook macaroni until almost tender. Drain and put into a greased 9 x 13-inch pan. Scatter over the macaroni in layers the cheese, mushrooms, green peppers, pimento, chicken and nuts. Mix soup and broth and pour over entire contents of pan. Top with crushed cheese crackers and bake until slightly browned and bubbles appear around edges at 350° for 20 to 25 minutes.
Preheat oven to 325°. Melt butter and pour into an 8 x 8-inch pan. Press graham cracker crumbs into butter; layer nuts, coconut and chips over graham cracker crumbs. Pour milk over mixture. Bake for 25 minutes. Cool completely. Cut into 2-inch squares.
Heat oven to 400°. Cover 14 1/2 x 15 1/2-inch jelly roll pan (with sides) with aluminum foil. Line bottom pan with saltines (separate if they come in sheets of four). Melt butter and margarine and add brown sugar. Bring to boil and boil 3 minutes. Pour over saltines and bake for 5 minutes. Watch closely so they don't burn during the last minute. Remove from oven and sprinkle with chocolate chips. Spread as they melt. Refrigerate and break into pieces.
Sift dry ingredients; add other ingredients as given. Line bottom of 2 large loaf pans with waxed paper. Bake 1 hour in 325° oven.
Melt 1/4 cup butter; add sugar and 1 1/2 cups crushed wafers. Press into bottom of 9 x 12-inch cake pan. Separate egg yolks from whites. Beat whites until stiff and keep cold until you need them.
Toast the bread about 1 day ahead so it will be dried good. Break bread into small pieces. Saute butter, onions, and celery for about 45 minutes or until done. Add all the ingredients together (you should add enough broth to make soupy). Bake at 350° for 1 hour or until golden brown.
Melt over hot water (about 5 minutes). Stir well to blend. Pour into decorative bowl or jar; chill. Serve with assorted crackers.
Soften cream cheese and beat until fluffy. Beat in peanut butter and powdered sugar. Add milk. Mix well and blend in Cool Whip. Sprinkle with chopped nuts. Freeze. To serve, let thaw a bit and serve.
Mix ingredients well; refrigerate. Serve with mixed salad greens. Makes 1 cup.
Cream together Crisco, margarine and sugar. Add eggs, one at a time, beating well. Add cake flour and baking powder. Beat in milk. Add vanilla and 3/4 cup pineapple with juice. Bake at 325° for 1 1/2 hours in tube pan.
Mix all ingredients except crackers in a baking dish. Sprinkle crackers on top and bake 1 hour at 350°. Makes 8 to 10 servings.
Cream together the butter and sugar. Add mashed potatoes and slightly beaten eggs; mix well, then combine with syrup, milk, salt, vanilla and pecans. Line pan with pastry, then turn mixture into pan. Bake in preheated oven at 425° for 10 minutes. Reduce heat and continue baking in oven at 325° 35 to 45 minutes longer.
Mix all ingredients in a large bowl. Chill covered overnight. Stir again before serving.
Combine all ingredients, mixing well.	Place in casserole. Refrigerate until ready to use. Bake in preheated 350° oven for 30 minutes. May store in refrigerator for a week.
Stir all together and pour in unbaked pie shell. Dot with butter and cinnamon.
In large bowl, mix bread and cornbread. Saute celery, onion and mushrooms in butter. Add to bread. Add chopped eggs. Stir in broth until consistency you like. Don't make too dry. Pour into Pyrex dish. Bake at 350° for 10 to 20 minutes. Top with mushrooms or giblets if you prefer.
Blend flour and margarine for pie dough. Pat into 9 x 13-inch pan. Put nuts on top. Bake for 15 minutes at 350° and cool.
Mix dry Jell-O with cottage cheese; add drained pineapple. Stir in Mandarin oranges and Cool Whip.
Mix cocoa and sugar together. Add milk and corn syrup. Boil this mixture until it comes to the soft ball stage. Remove from heat and beat until it starts to thicken. (Do not overbeat.) Stir in vanilla. Spray a 9-inch baking dish with nonfat cooking spray. Pour fudge into dish and let it harden.
Heat oven to 450°. Mix biscuit mix and butter. Stir in water and sesame seed until dough forms a ball. Drop by scant teaspoonfuls into cheese. (Shape into ovals, if desired.) Coat with cheese. Place 1-inch apart on ungreased baking sheet. Bake until golden, 7 to 10 minutes. Serve warm. Makes about 3 dozen.
Mix all ingredients. Bring to boil. Great for pork, beef or deer roast.
Bake cake mix as directed on box. Combine sugar, marshmallows and coconut. Heat until melted; pour over warm cake. Combine remaining ingredients in saucepan. Cook for 1 minute at a rolling boil. Beat until creamy. Pour over cake.
Put cheese, onion, mayonnaise and seasonings into a bowl and mix well. Shape into a ring on a small platter. Press nuts into the sides and top of the ring. Serve with a dish of strawberry preserves in the center of the ring.
Mix and pour into 1	(9-inch) pie shell. Dot top of apples with butter. Top	with pie crust. Flute edges. Brush top of crust with evaporated milk and sprinkle with cinnamon and sugar. Bake at 425° for 15 minutes. Then turn down to 350° for 30 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and 1 1/2 cups coconut; mix well. Stir in flour mixture. Pour into prepared pan. Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Meanwhile, toast remaining coconut on cookie sheet in oven for 3 to 5 minutes until golden.
Butter bread. Cube bread and place in a greased 13 x 9 x 2-inch baking dish. Sprinkle cheese, sausage, red pepper and onion in order over the bread in a bowl. Beat eggs. Add soup, milk, mustard and pepper. Pour over bread mixture. Cover and refrigerate overnight.
Preheat oven to 350°. In a large bowl, combine flour and sugar. Add sour cream and beer alternately; mix well. Pour batter into greased 2-quart baking dish. Bake 45 minutes. Brush top with melted butter. Bake 15 to 20 minutes longer until center tested with toothpick comes out clean. Cool slightly. Serve warm.
Preheat oven to 325°. Mix together in 1 bowl. Beat with hand mixer. Bake at 325° for 1 1/2 hours or until cake tester is dry.
Combine flour, pecans, sugar, salt and butter in mixing bowl and blend well. Cut in butter with pastry blender until mixture resembles coarse cornmeal. Beat egg with 2 tablespoons water in small bowl or cup. Add to flour mixture and toss lightly with fork until just moistened, adding an additional tablespoon of water if necessary; do not overwork, beat or stir. Gather into rough ball, wrap and refrigerate overnight. Lightly grease 2 (8-inch) pie pans. Divide dough evenly. Roll each half on lightly floured board to thickness of 1/8 inch. Gently and carefully fit into pans, trimming off excess. Chill 1 hour.
Place steaks on grill over ash-covered coals so they are 2 to 3-inches from coals. Broil at medium temperature. When first sides are browned, turn and season with salt and pepper and finish cooking on second side. Steaks 1-inch thick require about 12 to 15 minutes for rare, 18 to 20 minutes for medium. Steaks cut 1 1/2-inches thick require 22 to 25 minutes for medium. Serve Vegetable Packets with steaks.
Preheat oven to 375°; cut bread into 1-inch cubes. Place on pan and toast in oven 10 minutes. Remove and drizzle with melted butter. Lower oven temperature to 350°. Beat eggs; add sugar and milk; stir. Add cinnamon and raisins and vanilla. Pour over bread; let set 10 minutes. Bake 45 minutes until puffed and golden.
Put all ingredients, except peanut butter, in food chopper and grind fine. Mix peanut butter with ground ingredients. Season with salt to taste. Serve on lettuce leaf. Garnish with slice of tomato on crisp toast.
Mix and stir everything together. Roll into balls. If you like, put peanuts on top or a peanut inside the candy ball.
Combine ingredients in a 4-quart saucepan. Bring to boil. Cover, reduce heat and simmer until apples are tender, about 20 to 25 minutes.
Combine eggs, oil, sugar and vanilla; mix well. Combine dry ingredients and add to oil mixture; mix well. Stir in grated zucchini. Pour in greased pan (two loaves or Bundt).
Combine process cheese spread and rice; mix well. Add chicken, peas and half of onions; mix lightly. Pour into 1 1/2-quart casserole. Bake at 350° for 15 minutes. Top with remaining onions. Continue baking 5 minutes or until onions are lightly browned. Serves 4 to 6.
Thaw and squeeze excess water from broccoli. Add the remaining ingredients. Pour dressing and mix well. Marinate at least 2 hours before serving, mixing occasionally.
Take sliced turkey breast and salt and pepper lightly. When oil is hot, flour the turkey breast, put in hot oil and fry until done. Be careful not to overcook.
First, mix yeast and warm water. Combine flour with sugar sifted in and soda. Cut shortening into flour mixture. Add yeast mixture, then add buttermilk and mix well. Put in covered bowl; refrigerate overnight. Next morning, cut out on floured board. Cook at 450° until golden brown.
Sift flour, soda and spices together. Cream butter and sugar together. Add eggs and beat thoroughly. Add dry ingredients, applesauce, raisins and nuts in small amounts, beating after each addition. Bake in a Bundt pan for 1 hour at 350°.
Mix together pretzels, butter and 3 tablespoons sugar. Press into 13 x 10-inch pan. Bake at 400° for 8 to 10 minutes. Do not overbake. Mix jello, boiling water and strawberries. Stir until dissolved. Place in refrigerator to cool for 30 minutes. Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel mixture. Pour cooled jello on top and refrigerate. Let set 4 to 5 hours before serving. Top with Cool Whip.
Cream shortening and sugar. Add eggs; beat well. Add vanilla and dry ingredients. Mold into small greased tins. Fill centers with raspberry jam. Bake in a 400° oven for 10 to 15 minutes. When cooled, top with cream.
Mix jam and dressing in a bowl. Spread mixture over chicken. Bake at 350° for an hour.
Mix all ingredients together and shape into balls. Bake 20 minutes at 350°.
Cook for 20 minutes. Take off stove and stir in jello. For yellow tomatoes use lemon jello.
Lightly beat the egg. Add the bread and egg nog; let stand 3 minutes. Stir together the flour, soda and nutmeg; set aside. Stir into bread mixture the sugar, margarine and rum. Stir in raisins and nuts. Add flour mixture. Lightly grease a 6-cup mold (5 inches deep and 7 to 8 inches around; mold has to fit into pan for steaming). Pour in mixture. Cover with foil. Place in pan; add 1 inch of boiling water. Steam 2 1/2 hours, until wooden pick comes out clean. Unless you use right away, cool on rack for 10 minutes. To use later, reheat in microwave.
Mix dry ingredients. Add oil and water. Cook in a large pan until it pulls away from the sides. Knead a little. Knead in powdered tempera and mint extract. Form into balls and store in plastic bags. This keeps quite a while.
Mix and sift flour, spices and soda. Cream butter or margarine on medium speed. Add sugar and eggs, one at a time. Add dry ingredients and water alternately. Chop apples and nuts and fold into mixture. Stir in ginger (or vanilla). Pour into greased tube pan lined with wax paper. Bake at 350° for 1 1/2 hours or bake in layer pans at 400° for 30 minutes. Garnish with rosy apple rings. Serve with whipped cream or lemon sauce.
Beat eggs; add milk, cheese, mustard and salt. Mix sausage and bread cubes and put in greased 13 x 9-inch pan. Pour egg mixture over bread and sausage. Stir lightly with fork so all is evenly mixed. Refrigerate for 12 hours. Bake at 350° for 1 hour, until bubbling in middle and fairly firm. Cover with foil first 30 minutes.
Combine 1/4 cup cereal, 2 tablespoons of the nuts, 3 tablespoons of the margarine and the remaining ingredients, except rolls. Crush remaining cereal to coarse crumbs and mix with remaining nuts. Separate rolls into 4 squares (2 triangles each), pressing perforations. Place 1/3 cup chicken mixture in center of each. Gather corners together, pinching to seal. Brush with the remaining margarine. Roll in nut mixture. Place on baking sheet. Bake for about 25 minutes, or until browned, in a 350° oven. Serve with white sauce. Garnish with chives. Serves 4.
Preheat oven to 400°. Lightly coat an 8-inch baking pan with nonstick spray. In bowl, put milk, corn meal, oil and egg white; whisk to combine. In larger bowl, combine flour, sugar, baking powder, salt, pepper and baking soda. Stir milk mixture into the larger bowl just until batter is moistened. Pour the batter into pan. Smooth top evenly with spatula. Bake until top is golden and springs back to touch, about 25 minutes.
Dice potatoes. In 2-quart pan add potatoes and onions to boiling water. Cook until tender, mash slightly. Do not drain. Add enough milk to make 5 cups. Blend melted butter. Add flour, parsley, salt and pepper; cook. Add cheese until melted. Serve.
In a bowl, combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well. Add ground beef and cooked rice; beat together with fork. Immerse cabbage leaves in boiling water for 3 minutes or until limp; drain. Place 1/2 cup meat mixture on each leaf; fold sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 1-inch baking dish. Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in 350° oven for 1 1/4 hours. Baste once or twice with sauce. Serves 6.
Cook broccoli per package directions. Mix broccoli in casserole dish with mayonnaise, soup and cheese. Brown bread crumbs in butter. Place on top of casserole. Bake until bubbling, about 45 minutes to an hour at 375°.
Cream butter and sugar. Add oats, syrup and vanilla. Pat into 7 x 11-inch greased pan. Bake 15 minutes at 350°. Melt chips and peanut butter. Cool and spread over cooked batter and sprinkle with nuts.
Cook over medium heat, stirring constantly, until thick. Pour into a baked nine-inch pie shell. Beat the egg whites. Fold into 1/3 cup sugar. Brown in moderate oven.
Prepare pasta as directed on the package and drain. Stir cheeses, eggs, parsley, salt and pepper together in a mixing bowl. In a wide, shallow baking dish, spread some spaghetti sauce evenly just to cover the bottom. Gently stuff the cooked shells with cheese mixture and arrange in baking dish. Pour the remaining spaghetti sauce over the shells and top with additional Parmesan cheese, if desired. Bake in a 350° oven for 30 minutes. Serve with a tossed salad and warm bread. Makes 6 to 8 servings.
*Or 1 pound tender green asparagus, cut into 1-inch pieces or a handful of dried porcini, soaked in water.
In a 5-quart Dutch oven, brown ground beef, onion, celery and green pepper; drain. Place ground beef mixture in slow cooker. Stir in remaining ingredients. Cover and cook on low setting for 3 to 5 hours, stirring occasionally. Serve on sandwich buns. Makes 21 (1/3-cup) servings.
Combine cucumbers, onions, peppers and garlic in pan. Mix salt in. Mix in 2 trays of ice. Put one tray of ice on top. Let stand 3 hours. Drain ice water and remove garlic cloves.
Beat sugar, eggs and vanilla. Mix into that the flour, salt and baking powder. Heat the milk and margarine separate, then add to other ingredients. Mix thoroughly. Bake in an oblong pan at 350° until done. Serve with strawberries and milk.
Dissolve baking soda in milk. In a bowl, combine sugar, shortening, eggs and vanilla. Blend with mixer. Add flour and buttermilk, then knead the dough, adding 2 additional cups of flour. Refrigerate 1 hour. Roll out and cut with cookie cutter. Place on ungreased cookie sheet. Sprinkle sugar on top of cookie. (May decorate with raisins, if desired.) Bake at 400° for 8 to 10 minutes.
Combine above ingredients. Bake in a 9 x 13-inch pan at 350° for 1 hour. Serves 6.
Grease and flour 2 (9-inch) cake pans. Cream together until fluffy, sugar and shortening. Beat in thoroughly 4 eggs. Sift together all dry ingredients. Fold in mashed potatoes. Add coffee and milk mixture alternately with flour; fold in raisins, nuts and vanilla. Bake in 275° oven 45 minutes or until done. Cool and ice with chocolate frosting.
Place zucchini in a baking dish and pour sauce over it. Salt and pepper to taste. Bake at 350° for 45 minutes. Remove from oven. Sprinkle cheese over mixture. Return to oven and bake another 15 minutes or until light brown.
Combine first 5 ingredients in a blender. Preheat oven to 400°. Dip chicken in buttermilk, then crumbs. Place in greased pan. Bake 30 minutes. Makes 4 servings.
Spread crescent rolls on cookie sheet; bake and cool. Mix together the cream cheese, Miracle Whip and dill weed; spread over cooled crust. Chop the vegetables up finely; sprinkle on top. Sprinkle on cheese and bacon. Refrigerate until ready to serve.
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes; strain. Cook the mushrooms and the second onion in 1 cup water for 10 minutes. Add salt and pepper. Cover with the vegetable broth. Add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles or fine macaroni. Serves 8.
Preheat oven to 350°. In a huge bowl, let your two year old combine all the ingredients. Have your child mash, knead and squeeze, it says, "until you feel better" and until there aren't any lumps of butter. Your child may need some help, but he can form the dough into small balls himself, not as big as a walnut, and put them on an ungreased cookie sheet. Butter the bottom of a glass and have your child dip it in granulated sugar. This is what he uses to flatten each ball of dough, dipping it into the sugar each time. Bake 10 to 12 minutes in a preheated 350° oven. Remove when lightly browned. Cool a few minutes and crisp on a rack. Store in a tight container. The dough keeps well in the refrigerator. Yields 15 dozen.
Serve in punch bowl over a block of ice. Makes 2 1/2 gallons.
Brown ground beef in a medium skillet. Drain. Add mint and garlic; cook 2 minutes, stirring constantly. Spoon ground beef mixture into a large bowl. Stir in pasta, tomatoes, cheese, red bell pepper and onion. Add dressing and lemon juice; toss lightly. Season with salt and pepper. Serve on lettuce-covered salad plates. Serves 4.
Put peanut butter on soda crackers. Place marshmallows on top. Place under broiler and watch closely until marshmallows are brown.
Cook broccoli until tender and drain. Cook rice until tender. Saute onions in butter. Mix with broccoli and rice. Dilute soup with milk; add can of mushrooms and pour over mixture. Sprinkle with cheese on top and bake at 350° for 20 to 30 minutes. Yield: 4 to 6 servings.
Spread out the bean dip. Crush avocados and add lemon juice, salt and pepper. Layer all the ingredients in the order given (very important, ending with cheese) on one large platter or 2 small platters. Good with tortilla chips or any of your favorite dip chips or crackers. Good for large parties or can be broken down to half recipe.
Mix crumbs and butter. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix condensed milk and coconut. Spread over crumb mixture. Bake 15 minutes longer.
Drain asparagus; remove 1/2 cup liquid. Make white sauce of butter, flour, milk and asparagus liquid. Add salt and pepper, then stir in cheese until melted. Place asparagus in greased 1 1/2-quart casserole, then layer with eggs. Pour sauce over eggs and top with almonds. Bake 25 minutes at 350°. Serves 6 to 8.
Preheat oven to 375°. Cut each potato in 8 wedges. Put wedges on shallow pan. Brush combined ingredients over wedges. Bake at 375° for 45 minutes or until brown. Do not turn. Baste 2 to 3 times during baking.