HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except butter. Form into a loaf and place in roaster. Make holes with your finger here and there on top of loaf. Put margarine in holes. Put cover on roaster and bake at 400° for 45 minutes or at 250° for 3 hours. I usually double the recipe so we have some left for sandwiches.
Sift dry ingredients together. Add soft margarine and vanilla. Beat on	medium	speed of mixer until well blended. Chill in refrigerator 1 hour.
Mince artichokes very fine and blend with remaining ingredients. In a small baking dish, bake at 325° for 30 minutes or until slightly golden and bubbly around edges. Serve hot with assorted crackers. Especially good with Melba rounds.
Rinse snails with cool water and drain. Melt butter in frying pan and add garlic. Saute lightly over medium-high heat. Add snails and saute. Remove from heat and place 1 snail in each shell. Add the rest of the ingredients to pan and mix together. Stuff some of the garlic mixture into each snail shell. Sprinkle with a little bread crumbs, if desired. Bake at 400° for 30 minutes or until very bubbly. Makes 2 servings. Serve with crusty Italian bread.
Chop artichokes and add remaining 2 ingredients. Heat in a 350° oven until bubbly and brown on edges. Let "sit" for 10 minutes before serving with crackers.
Boil Posole about 2 hours until it pops. Add pork, onion and garlic. Boil until meat is cooked, about 1 hour, on medium heat. Add chile and tomatoes and season with salt to taste. The tomatoes cut the "hotness" of the chile (acid neutralizes the base) and gives a tangy flavor. Chicken also makes good posole and is often used in place of pork.
Melt butter with peanut butter on low heat on stove top. Mix the powdered sugar in very thoroughly; you should have a doughy crumbled mixture. Then mix the Rice Krispies in with this mixture. Shape into balls or any shape you like. In a double boiler, melt the chocolate chips and enough wax for a creamy mixture. Dip the balls in the chocolate and cool on wax paper.
Put all ingredients in mixing bowl and mix with electric mixer until well blended. Pour into tube pan and bake for 1 hour at 325° (or bake until done).
In long pan, spread chicken over entire bottom. Slice boiled eggs and place over top of chicken. Pour mushroom soup over top of this. In separate bowl, mix flour, sweet milk and margarine. Pour this mixture over chicken, eggs and cream of mushroom. Put black pepper on top. Bake at 350° for 1 hour.
Boil sugar and 2 quarts water. Add Kool-Aid, pineapple juice, orange and water and frozen lemonade. Add ginger ale before serving.
Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Cream butter and sugar. Add applesauce; beat well. Add flour mixture in several additions. Beat gently. Fold in raisins. Turn into a greased and floured 8 x 8 x 2-inch cake pan. Bake in a preheated 350° oven for 45 minutes. Let stand on wire rack for 5 minutes. Turn out. Turn right side up. Good warm.
Wash and boil potatoes in skins until tender. Drain off water and allow to cool. Peel and dice potatoes to desired size. Peel and dice onion. (Dab eyes with dishcloth.) Wash and dice celery. Dice Velveeta into small pieces. (Eat a couple of pieces.) Place all ingredients into a large bowl and mix thoroughly. If too dry, add more mayonnaise. Transfer all to a nice clean bowl and garnish with paprika and green olives with tail lights. Serves from1 to 12, depending on appetite.
Combine butter, cream cheese, mayonnaise, garlic, pepper, worcestershire sauce, and lemon juice. Mix well. Stir in onion, celery, and shrimp. Chill well. Serves 8-10.
Place butter in a bowl; add honey a little at a time, stirring until syrupy looking. Great on fresh hot rolls.
Cream the sugar and oil together. Add eggs and pumpkin; mix well. Sift together the dry ingredients. Add dry ingredients alternately with water. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours. Makes 2 loaves.
Pour 1 1/3 cups hot potato water over shortening, sugar and salt. Allow to stand until lukewarm. Dissolve yeast in 1/4 cup lukewarm water. Add to first mixture. Then add eggs, mashed potatoes and flour.
Mix butter and mustard in saucepan. Stir in honey, lemon peel and lemon juice. Heat. Pour over carrots. Sprinkle with parsley. Makes 4 servings.
Mix Crisco oil and sugar. Add all other ingredients. Bake in the oven at 350°. Bake 3 layer pans for 30 minutes. Bake a 9 x 13-inch oblong pan for 40 minutes. Bake a Bundt pan for 45 minutes.
In a large bowl, combine soup, milk, spices, Worcestershire sauce, vegetables, cubed chicken and 1/2 can of onions. Place in a 10-inch pie pan that has been prepared with Pam. Bake at 350° for 20 minutes, then stir ingredients. Sprinkle with remaining onions and 1 cup of cheese. Bake for 10 minutes more or until cheese melts. Serves 4 to 6 people.
Preheat oven to 350°. Beat egg whites until stiff. Add vanilla, sugar and salt. Stir in pecans and chips. Drop by teaspoonfuls on ungreased cookie sheet lined with foil. Put in hot oven. Turn oven off. Leave in oven 3 hours or overnight.
Use outside leaves; separate and boil until done (about 8 leaves). Cook rice until done. Put hamburger in pan and cook until brown; remove and add onion, chili powder, paprika and cooked rice. Put about 3 tablespoons of mixture into each cabbage leaf. Put into baking dish. Pour catsup over cabbage and cook until done.
Melt butter, add flour and milk and cook until thick. Add all ingredients above (egg yolks only). Beat egg whites stiff, and gently fold into mixture. Pour into casserole dish and bake at 350° until a knife comes out clean, about 45 to 50 minutes. Serves 6 to 8.
Mix and pour in greased pan. Bake at 350° for 30 to 35 minutes.
Run cheese through meat chopper. Mix all ingredients thoroughly and put in cookie press or roll thin and cut into narrow strips about 4-inches long and twist. Bake in oven at 350° for 25 minutes or until light brown. Makes about 100.
Mix all ingredients well. Use nonstick skillet, well coated with spray. Heat skillet. Drop zucchini mixture by tablespoons into hot skillet. Brown on both sides.
Combine all ingredients and mix well. Bake at 325° for 1 hour and 15 minutes.
Mix butter and brown sugar. Separate biscuits and dust with a cinnamon sugar mixture. Place on edge around bottom of greased bundt pan (36 in all). Pour melted butter and brown sugar mixture over rolls. Bake at 350 degrees for 25 - 30 minutes. Turn out on large plate when done, so caramel will run over rolls.
Mix in pot with wooden spoon. Turn fire on medium. Cook for 7 to 8 minutes until soft ball forms in tap water. Remove from heat, add 1 tablespoon butter, 1/4 teaspoon vanilla and 1 1/2 cup pecans. Beat about 1 minute, until thick. Spoon out on greased waxed paper.
Mix together. Pat out. Place 2 to 3 slices of cheese. Roll up. Place in pan. Baste with ketchup and brown sugar. Cover with foil. Bake at 350° for 1 hour.
Mix jello according to package directions. Let set in refrigerator for about 30 minutes. Remove and mix all other ingredients with it. Return to refrigerator and let it set all night. When ready to serve, top with pineapple slices with a cherry in center.
Butter 9 x 13-inch pan. In a large saucepan over low heat, melt butter; stir in cocoa and marshmallows. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth and well blended. Continue cooking and stirring for one minute. Remove from heat; add cereal and stir until well coated. Press into buttered pan with a buttered spatula and let cool and then cut into 24 squares.
Cook broccoli as directed on package; drain. Add 1/2 stick butter and 1/2 pound Velveeta cheese. Stir until cheese dissolves. Put into greased casserole dish. Crush 1/4 pound Ritz crackers. Mix with 1/2 stick melted butter. Spread over top. Bake at 350° for 20 to 30 minutes.
Saute ground turkey, onion and celery in oil in nonstick frypans sprayed with Pam. Add cooked rice, spices, bouillon, V-8 and Worcestershire. Mix well. Spoon into pepper halves. Garnish with a tomato slice and 1 teaspoon grated cheese. Bake at 350°, covered, 1 hour. Four servings (2 halves each) equals 4 protein and 1 bread.
Preheat oven to 140°. Prepare pan: turn baking sheet over, bottom up. Cover bottom with plastic wrap. Secure wrap to sheet by taping down edges with masking tape. (This prevents the edges of wrap pulling up while fruit is drying.)
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake in preheated oven at 350°. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.
Mix sugar and cornstarch; add water and vinegar. Boil for 5 minutes. Drain beets and add. Cook on low heat until beets are heated. Add butter or margarine; season with salt and pepper.
In a heavy saucepan, over low heat, melt chips with milk and salt. Spread evenly into foil-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares. Store loosely covered at room temperature.
Use any homemade ice cream machine (4 or 5 quart size). Can be increased proportionally (1 quart soda to 1 can milk). Fill ice cream bucket 4/5 full of mixture, allowing room for freezing expansion and proceed to chill or make ice cream according to machine directions.
In a saucepan, combine cherry pie filling with sugar, pineapple and juice, cornstarch and food coloring. Cook until thick. Remove from heat and add gelatin. Allow to cool. Add bananas and pecans. Pour into two baked pie shells. Top with whipped topping. Chill.
Roll the hamburger and onion together. Place in casserole dish, then sprinkle garlic salt all over top. Bake at 350° for 30 to 45 minutes, until done. Boil potatoes until tender. Turn burner on low and mash with a little milk until creamy. Add Cheez Whiz and mix well. Pour over top of the meatballs and bake for 10 more minutes.
Pour water over oatmeal and let stand 10 minutes. Add sugar and margarine. Add eggs and mix well. Sift flour, soda, salt and cocoa. Add to mix. Add half package of chocolate chips. Put batter in pan or muffin pans. Sprinkle top of batter with remaining chips and chopped nuts. No frosting is needed. Bake 30 to 35 minutes at 350°.
In small saucepan bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium-hot coals, turning once until heated through and well glazed, about 20 to 25 minutes. Yields 4 servings.
Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet. Cover and simmer 15 minutes over medium heat, stirring occasionally. Combine flour and milk, blending until smooth. Stir into corn. Cook 5 minutes over low heat, stirring constantly.
Melt margarine in large skillet. Stir in all ingredients, mixing together. Cook until browned and potatoes are tender. A little water may be added from time to time, if it starts to stick. Serves 4.
Put everything in a blender and blend until smooth. It can be mixed until smooth with a mixer or by hand. Bake at 425° for 30 to 40 minutes until knife inserted in middle comes out clean.
Combine ingredients. Bake at 400° for 15 minutes; reduce heat to 350° and bake until done.
Crush cookies; set aside. Cream together cream cheese and butter and set aside. Blend pudding and milk. Fold in Cool Whip. Blend in cream cheese mixture. Layer the cake beginning with Oreo crumbs, then pudding mixture and ending with Oreo crumbs.
Mix flour, salt and shortening together until crumbly. Add hot water, mix thoroughly. Divide into thirds. Roll out on floured board. Place in pan, crimp edges. Makes 3 (10-inch) pie crusts. Bake at 350° for 15 minutes or until desired brown.
Cut beef into small pieces. Combine beef and water into 4-cup glass measuring cup. Microwave on High for 3 minutes; drain. Mix in remaining ingredients. Insert microwave thermometer; microwave on Roast to 120°. Stir.
Mix flour, sugar, salt and yeast. Heat milk, water and margarine. Gradually add to dry ingredients. Beat 2 minutes on medium speed. Add 1 egg and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in 2 1/2 cups to 3 cups flour to make a soft dough. Knead until smooth and elastic. Place in greased bowl and grease top of dough. Cover and let rise until double. Punch down; turn onto floured board. Divide into two parts, 1/2 for rolls.
Mix ingredients all together well. Pour over raw roast. Cover with foil. Bake at 350° for 3 to 4 hours. Remove from roaster and shred with fork. Enjoy!
Combine all ingredients; mix well. Pour into buttered 2-quart casserole or 9 x 13-inch cake pan. Bake at 350° for 1 hour.
Put enough shortening into deep frying kettle to fry doughnuts. Sift flour, add salt, baking powder, soda and nutmeg. Beat eggs. Add sugar and beat. Add sour cream. Add to dry mixture. Remove 1/2 of dough to pastry cloth. Roll about 1/4-inch thick. Cut with doughnut cutter. Fry in hot shortening (370°). Drain. Roll in powdered sugar or dip in doughnut glaze.
Mix first 9 ingredients together. Spread mixture in 8 x 8-inch pan. Mix remaining ingredients together and pour over brownie mixture. Bake at 350° for 40 minutes. Good either hot or cold.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Combine all ingredients except the pineapple juice. Bring to a boil, stirring constantly. Add pineapple juice and return to a boil. Simmer 5 minutes. Makes 3 quarts.
Wash and cut strawberries in fourths. Mix in fruit cocktail, then add strawberry jel. Mix well; chill. Top with whipped cream and serve.
Beat egg and water until it foams. Stir in pecans. Mix sugar and spices. Sprinkle over pecans. Stir; cover all. Pour in pan. Bake at 300° for 30 to 35 minutes. Cool.
In medium saucepan, saute onion and margarine. Stir in flour, salt and pepper. Whisk in 2 1/2 cups milk. Cook until slightly thickened. Add next four ingredients. Divide into 4 (8 ounce) baking dishes. Preheat oven to 450°. In medium bowl, combine remaining 3/4 cup milk, the biscuit mix and parsley. Drop 4 or 5 teaspoons of biscuit mixture on each baking dish. Bake about 15 minutes until mixture is bubbly and biscuits are browned.
Combine squash (cut to bite size pieces), onion, salt and sugar. Simmer in 1 cup of water until tender. Drain well. Add eggs, oleo, flour, milk and cheese and mix well. Bake in greased casserole in a 350° oven for 30 minutes.
Bake cake per directions in a 13 x 9-inch pan. Cool. Poke holes in cake. Drizzle with Kahlua and refrigerate overnight. Prepare mousse per directions. Cut cake in small squares. Layer bottom of glass bowl with cake squares. Cover with a layer of mousse, then layer with Cool Whip and smashed Heath bars. Repeat layers, ending with Heath bars.
Combine juice from beets, vinegar and brown sugar; heat to boiling. Put beets in jar, then eggs. Pour hot juice over top. After cool, refrigerate.
Preheat oven to 325°. In large bowl, beat egg yolks, condensed milk and lemon juice. Pour into pie shell. Bake 30 minutes. Cool, then top with Cool Whip. Refrigerate.
Cut tops off and center out of peppers. Put peppers in boiling water; cook until tender. Saute meat and pepper tops with salt. Drain off excess oil. Mix well the meat, rice, 1/2 of liquid from tomatoes and soups. If you want it hotter, add rest of tomato juice. Place peppers in pan and stuff with mixture. Bake at 350° for 20 minutes, or until bubbling hot.
Drain fruit and set aside. Melt butter in iron skillet. Pour in coconut and brown, add vanilla wafer crumbs. Remove from heat. Put aside 1/2 cup of mixtrue. Press immediately in 2 pie plates. Beat milk and lemon juice until peaked, add cool whip. Gently fold in fruit and walnuts. Top with crust mixture. Refrigerate overnight.
Cook ground beef, onion, green pepper and garlic together and drain. Add next 8 ingredients and simmer until slightly cooked. Add meat mixture to noodles and add grated cheese. Sprinkle with Parmesan cheese and cover with foil. Bake 30 minutes at 375°.
Mix all ingredients together; put in a jello mold or just a bowl. Refrigerate overnight.
Cream together butter, cream cheese and sugar. Add and beat well the almond, vanilla and lemon flavor. Add eggs, one at a time. Stir in cake flour and mix well. Bake in tube pan at 325° for 1 1/2 hours (check after 1 hour). Makes a large cake.
Crust: Mix flour, butter and pecans. Spread in a 9 x 13-inch pan and bake for 20 minutes at 350°. Cool.
Boil the chicken until done. Debone and place in a large bowl. Add both cans of soup and sour cream; mix well. Put in a casserole dish. Crumble up the entire sleeve of crackers and sprinkle on top of the chicken mixture. Melt 1 stick of margarine and pour over the top of the crackers. Bake in a 350° preheated oven until bubbly. Throw together your favorite green salad, add some rolls and you have a quick meal. Cream of celery or onion soup may be used as the soup.
Combine butter, shortening and sugar, creaming until light and fluffy. Add vanilla. Work in flour and coconut gradually until well blended. Form into 2 rolls; chill in refrigerator overnight. Heat oven to 275°. Slice dough 1/4-inch thick. Slices may be cut in fancy shapes. Bake for 35 to 45 minutes.
Prepare Dream Whip as directed on package. Combine 1 cup prepared Dream Whip with pudding mix, pumpkin, 2/3 cup milk and spice. Beat slowly with eggbeater just until mixed. Pour into pie shell. Chill in refrigerator until set, about 2 hours. Top with remaining Dream Whip.
In a medium mixer bowl, beat cheese until fluffy. Gradually beat in ReaLemon. Stir in remaining ingredients except chips. Refrigerate leftovers.
Cream oil and sugar. Add applesauce and flour which has been mixed with spices. Mix in raisins. Mix soda with hot water and add last. Pour batter into a 9 x 13-inch greased and floured pan. Sprinkle with granulated sugar, making a light coating. Bake at 350° for 35 minutes or until done. No frosting is needed. Best served warm.
Slice eggs in half lengthwise and carefully remove yolks. Position knife blade in food processor bowl. Add yolks, Blue cheese and remaining ingredients. Process until smooth, stopping once to scrape down sides. Spoon or pipe into egg whites.
Prepare cake according to directions on package and bake in a 13 x 9-inch cake pan. Cool cake 15 minutes in pan. Remove from pan and let cool completely on a rack. Wash and dry cake pan. Return cake back to pan, placing top up. Pierce cake with a large fork at 1/2-inch intervals.
Cook pears like salad pears, then mash them. Add jello and pineapple. Cook over low heat about 30 minutes, then put in jars.
Crush crackers and mix with chopped cherries and pecans. Melt Parkay margarine and marshmallows together and pour over cracker mixture. Press well into a greased tube pan.
Garlic salt and flour cubes; brown in 2 tablespoons oil. Drain fat; add next 5 ingredients. Simmer 2 hours. You may add more water and consomme. Cool and add sour cream and soup.
Cream sugar and shortening; add eggs, bananas, pecans, buttermilk and vanilla. Sift dry ingredients. Gradually add to creamed mix. Beat well. Bake at 325° until done when tested.
In bacon drippings, cook rice, onion and green pepper until onion is tender. Add bacon and other ingredients. Cover and simmer over low heat about 30 minutes or until rice is tender and liquid absorbed. Makes 5 to 6 servings.
Melt butter in a 9 x 13-inch pan. Mix flour and Parmesan cheese in a plastic bag. Shake a few potato cubes in bag at a time and put in buttered pan. Bake at 350° for 1/2 hour. With a spatula, turn over and bake another 1/2 hour. Leftover cheese may be put in freezer for next time.
Mix all ingredients together. Spoon out on cookie sheet; mash with fork. Bake at 350° until lightly brown.
Mix together syrup and sugar in a saucepan. Boil mixture for 1 minute. Remove from heat. Stir in peanut butter and vanilla until well blended. Add cereal. Mix until coated. Drop by spoonfuls on waxed paper. Let cool.
Preheat oven to 350°. Mix cake mix, pudding, eggs, salad oil, sherry and walnuts or pecans. Grease and lightly flour Bundt pan. Pour in pan and bake at least 45 minutes.
Mix first 3 ingredients and bring to boil, cooking until drops from spoon	and barely holds its shape. Remove from heat and add butter and dash of salt. Bake 3 thin layers of cake and ice with mixture, poking holes in bottom layers so the fudge will soak through.
Cream oleo, sugar and vanilla; add flour then nuts, mix well. Roll and shape into crescents. Place on ungreased cookie sheet and bake at 350° for 15 minutes. Remove and cool slightly. Put powdered sugar into a zip lock baggie. When the cookies are cooled a little add a few at a time to the powdered sugar and shake gently. Shake off any extra powdered sugar. Set on paper towels to finish cooling. This makes 4 dozen cookies.
Peel and slice bananas. Wash and cut off tops of strawberries. Put into blender with milk and yogurt and whirl away. Pour into cups and enjoy!
Combine sugar, oil and egg; beat well. Add molasses and beat. Combine flour and other ingredients. Stir into sugar mixture. Shape dough into 1-inch balls. Place 1-inch apart on cookie sheet and bake at 350° for 8 to 10 minutes.
Mix crushed Oreos with melted butter. Spread in 9 x 13-inch pan. Freeze.
Beat egg, brown sugar and oil until smooth. Beat in yogurt and vanilla. Add oats, flour, baking soda, cinnamon and salt. Beat until well mixed. Stir in raisins. Drop batter by rounded teaspoonfuls, about 2-inches apart on baking sheet lightly sprayed with vegetable oil spray. Bake at 350° for 10 to 12 minutes or until cookies are lightly browned. Cool on wire rack. Each cookie contains 59 calories. Makes 48 cookies.
In a large rectangular pan, melt the margarine. Sprinkle cracker crumbs, chocolate and butterscotch bits, coconut and nuts (in this order) over the melted margarine. Pour milk over all of this. Bake at 350° for 25 minutes. Cut into squares when cool.
Add water until until right consistency. Mix in mixer then knead. Roll in small ball, roll in regular sugar, put in mold, remove. Put on wax paper to dry overnight. 1 recipe makes 10 dozen.
Preheat oven to 350°. In large bowl, mix corn, brown sugar and white sugar. Beat in eggs, one at a time. Add oil; beat until well mixed. Stir in raisins and pecans. Mix together dry ingredients; add to liquid. Stir until well blended. Pour into greased tube pan and bake for 45 minutes or until tests done. Can be used with or without frosting.
Preheat oven to 400°. Roll chicken in mixture of flour, salt, pepper and paprika. Melt margarine in 9 x 13-inch pan. Add chicken pieces, skin side down. Bake 40 minutes; then turn chicken. Combine soup and milk; pour over chicken. Place biscuits on top and bake 10 to 12 minutes or until biscuits are brown.
In a 1-quart casserole, combine onion, celery, bell pepper, garlic and oil. Cover; vent top and microwave on High 3 minutes until softened. Stir halfway through cooking. Add remaining ingredients and stir. Cover and microwave on High 1 minute until thoroughly heated. Serves two 1-cup servings. Contains 164 calories, 6 gm fat and 496 mg sodium.
Mix together by hand. Grease and flour a 9 x 13-inch pan. Bake at 350° for 40 minutes. Frost cake while warm.
Mix everything together. Pour into well-greased pan. Bake at 350° for 1 hour.
Cream margarine and brown sugar. Add egg and milk alternately with flour and baking powder. Bake in muffin tin and sprinkle with sugar and cinnamon. Bake in hot oven.
Mix all ingredients well, adding milk only if mixture is too dry. Fry in heated, buttered skillet until done. Sprinkle lightly with garlic salt on each side of patty while frying.
In large saucepan or 4-quart Dutch oven, brown sausage and onions; drain. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes. Makes 6 (1 cup) servings.
Mix Velveeta, milk and butter in saucepan until melts. Pour over hash browns. Bake about 40 to 45 minutes at 350°. Makes 8 to 10 large portions. Quick and delicious recipe. Easy to make and great for large group casserole. Enjoy it!!!