HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and margarine. (Can be done in microwave; cover with plastic wrap.) Drain and add tomatoes and corn. Add creamed corn as is. Refrigerate 8 hours, if possible. When casserole is at room temperature, bake 2 hours at 325°. Cover with foil. Serves 12 to 14.
Dissolve yeast in 2 tablespoons very warm water and set aside. Sift together flour, baking powder, soda, sugar and salt in bowl and add Crisco. Add buttermilk to yeast. Mix with dry ingredients. Roll to 3/8 to 1/2-inch thick, cut and bake at 400° for 8 to 10 minutes.
In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer. Yields 9 servings.
Dissolve gelatins and sugar in boiling water. Add lemon juice and undrained pineapple. Chill to partially set. Put cranberries and orange through grinder. Fold into gelatin mixture with celery and nuts. Pour into 8 1/2-cup mold or dish to be served in squares.
Combine all ingredients and beat well. Pour into greased tube pan and bake at 350° for 45 minutes or until cake tests done.
In a large bowl, gradually stir in pineapple into cream cheese. Stir in pudding mix. Fold in chunk pineapple and Cool Whip. Cover and chill until serving time. Makes 10 to 12 servings.
In 2-quart saucepan over medium heat, in hot butter, cook celery and onion until onion is tender.
Cook chicken and bone, saving broth. Melt butter or oleo and add chopped vegetables. Simmer. Add tomatoes, soup and broth. Add seasonings, chicken and cooked spaghetti. Mix well. Pour into one large or 2 other casserole dishes. Top with grated cheese. Bake at 350° for 35 to 45 minutes until bubbly.
In blender, soak gelatin in cold water. Assemble other ingredients. Add boiling water and whiz briefly to dissolve. Add cashews and liquify. Add remaining ingredients and blend creamy.
Mix the sugar and corn meal together. Preheat oven at 350°. Melt margarine in saucepan. Add sugar mixture. While still warm, add beaten eggs, vinegar and vanilla. Pour in unbaked pie shell. Bake 30 to 40 minutes or until firm.
Combine sugar, butter, cocoa and milk in a medium saucepan. Boil for 1 minute. Remove from heat and add remaining ingredients. (You may want to use less oats if mixture gets too thick.) Mix well and spoon-drop onto waxed paper. Let cool completely, then eat and enjoy!
In small skillet, heat oil over medium heat; add onion slices and bacon bits and saute until onion is translucent. Add vinegar, sugar, salt and pepper and cook, stirring occasionally, until mixture starts to boil. Add potatoes and cook, stirring gently, until thoroughly heated. Serve hot. Makes 2 servings.
Mix all ingredients together. Place in greased dish or steamer pan. Steam for 1 hour.	Serve with lemon or tartar sauce.
Wash, drain and chop spinach. (If frozen spinach is used, thaw and squeeze out the water.) Combine eggs, sugar and seasonings. Stir in milk. Fold in bacon and spinach. Pour into pie shell. Top with cheese. Bake on bottom shelf of oven at 400° for 25 to 30 minutes. Cool 5 minutes before serving. Serves 6 to 8.
In a saucepan mix cocoa and cold water into a smooth paste. Stir in 2 cups water, sugar and milk. Bring to a boil and blend in the cornstarch dissolved in a little cold milk. Boil 3 minutes longer. Remove from heat and set in a warm place. Beat until light and foamy the egg and hot water. Pour half of the egg mixture into a pitcher. Blend in hot chocolate slowly. Pour remaining egg mixture over top. Serve at once. Makes 6 servings.
Combine sugar, oil, eggs, pumpkin and oatmeal. Beat well. Sift the dry ingredients and add them to the pumpkin mixture. Pour batter into a well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Loosen sides and invert pan on dish towel. Makes 1 large loaf.
Cake: Put all together in bowl. Hand mix well. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean.
Place in a slow cooker in order given. Simmer on medium for 8 hours and serve on Pepperidge Farm onion rolls. Save juice to dip on sandwiches.
Cut pork in thin strips; brown in margarine. Add onion, sliced celery, sliced mushrooms and spices. Simmer covered for 20 minutes. Add wine and soy sauce. Cover; simmer 10 minutes. Serve on hot cooked rice. Serves 4.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2-inch loaf pan. Sift flour with baking soda and salt into mixing bowl. Stir in sugar substitute. Combine egg, oil and vanilla. Add to dry ingredients, along with pineapple, stirring just until ingredients are moistened. Fold in raisins. Spread evenly in pan and bake 45 minutes or until done. For easier slicing, store overnight in refrigerator before serving. Yields 1 loaf (22 slices).
Saute onion. Mix everything together in large saucepan, including liquids. Cook until well heated, about 15 minutes.
Cream shortening and peanut butter together. Add sugar and vanilla and continue creaming until fluffy. Add egg and beat well. Sift together dry ingredients and blend into other mixture. Shape into small balls. Place on cookie sheet 2 inches apart. Flatten with fork dipped in sugar. Bake at 375° for 12 minutes. Makes about 4 to 5 dozen cookies.
Mix well the sugar and eggs. Sift together the flour, soda, cinnamon and salt. Add pumpkin and oil to first 2 mixtures. Bake at 350° for 1 hour and 5 to 7 minutes.
Rinse seeds from chiles. Use food grinder or blender to grind chiles, cheese and pimiento. Blend water and onion dip mix. Add with mayonnaise and butter to cheese mixture. Add pepper. Mix well. Pack into lightly buttered bowl. Cover and refrigerate until firm.
Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Pour into pastry-lined pie pan. Bake in very hot oven (450°) for 10 minutes. Reduce temperature to 325° and bake 35 minutes longer or until knife inserted into center comes out clean. Makes two 9-inch pies.
To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper; set aside. Preheat oven to 350°. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion mixture; set aside. Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2 quart casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.
Cut tamales in bite size; combine in 1-quart casserole with beans, chili and onion. Top with grated cheese. Heat in a 350° oven for 45 minutes. Serve with Fritos or tortilla chips.
Cream margarine, sugar and vanilla. Mix flour and cocoa; blend into creamed mixture. Add pecans; beat on low speed until well blended. Chill dough in freezer for 20 minutes; roll into 1-inch balls and mash. Put a Kiss in the middle and roll back into a ball. Bake on an ungreased cookie sheet at 375° for 10 to 12 minutes. Cool and remove to a wire rack. Cool completely and roll in confectioners sugar.
Scatter rice on bottom of a greased 9 x 13-inch pan. Lay pieces of chicken, skin side up, on top of rice. Combine mushroom soup, water and onion soup mix. Pour over chicken. Bake at 325° for 2 hours, covered. Makes 4 to 6 servings.
Mix onions, vinegar, juice, sage, and pepper. Stir in sure-jell and add butter on high heat until it comes to a full, rolling boil. Add sugar an bring to a rolling boil again for 5 minutes, stirring constantly. Put into hot jars and seal by turning jars upside down for 5 minutes.
Combine peas, chestnuts, onion, pimento and soup. Mix together the margarine and crackers and sprinkle over the top. Add cheese. Bake at 400° until top is bubbly.
Cream sugar and butter; add remaining ingredients. Mix and drop by teaspoon onto a greased cookie sheet. Bake at 375°.
Cook broccoli according to package directions. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly until thickened and smooth. Stir in mushrooms and their liquid. Season to taste.
Mix all ingredients, except roast. Marinate meat for a day or two in refrigerator, turning several times. Let meat stand at room temperature for an hour before cooking. Roast, uncovered, with marinade, in preheated 250° oven for two hours. Allow roast to rest for 15 minutes. Slice across grain.
Cream together margarine, shortening, brown sugar, white sugar and egg. Add remaining ingredients and mix well. Form into balls; roll in sugar and lightly press with bottom of a glass on greased cookie sheet.
Brown hamburger with onions; drain. In greased 9 x 13-inch pan, layer in this order: 1/2 the beans, 1/4 grated cheese, 1/2 hamburger and 1/4 cheese. Drizzle with taco sauce and repeat in same order, ending with cheese. Bake 20 to 25 minutes at 350°. Can add on or put on side avocado dip and sour cream. Use corn chips or nacho chips for dip.
Melt marshmallows in milk. Pour mixture over Jell-O in large bowl. Stir until dissolved. Fold in cream cheese. Add pineapple and let cool. Mix in whipped cream and nuts. Can be put in a jello mold and garnished.
Sift flour and salt together. Cut in shortening with a fork or pastry blender until the mixture resembles coarse meal. Stir in water with a fork as lightly as possible. Form a smooth ball. This will make one 2-crust pie, 2 pastry shells or 12 individual tart shells.
Peel and slice potatoes. Place in microwave safe casserole dish. Cover potatoes with butter and microwave for 5 minutes. Remove and stir. Place back in microwave covered for 15 minutes. Sprinkle cheese on top if desired. For added flavor, add chopped onion.
Preheat oven to 325°. Cream together Crisco, butter, sugar and flavorings. Add alternately the flour, eggs and milk. Mix very well and pour into tube pan. Bake at 325° for 10 minutes. Reduce temperature to 300° and bake for 1 1/2 hours.
Cook noodles. Drain and rinse. Brown ground beef and drain well. When beef is cool, mix with taco seasoning. Mix all ingredients together, except chips and dressing. Add chips and dressing, a few minutes before serving.
Brown ground beef and onion in skillet. Place in casserole dish. Drain green beans and place on top of ground beef. Pour tomato soup evenly over green beans. Cover top with seasoned mashed potatoes. Bake at 350 degrees for about 30 minutes.
Peel, core and slice thick about 1/4 the cucumbers. Place in a pan with water and lime. Let this set overnight. Drain and wash 3 times in clear water. Cover with cold water and let set for 4 hours. Drain again. Mix 1 cup vinegar, alum and coloring. Add this and enough water to cover cucumbers. Bring to a simmer and let cook for 2 hours; do not boil. Pour liquid off. Mix 2 cups vinegar, 6 cups sugar, red hots and 4 sticks of cinnamon. Bring to a boil and pour over drained cucumbers. Let set overnight. Reheat in same juice. Pack in sterilized jars and seal. Makes approximately 8 pints.
Cut chicken breast in three strips and roll each strip in 2 slices of shaved ham. Place in 9 x 13-inch casserole. Mix sour cream and soup (undiluted) and pour over roll-ups. Cover with foil. Bake 2 hours at 250°, remove foil and bake 1 hour at 350°.
Peel cooked potatoes. Fry bacon. Combine dry ingredients with liquid and add to bacon. Bring to a boil and add onion, pepper and peeled, sliced potatoes. Leave on low heat until ready to serve.
Grease pan with butter. Pour peaches and juice into pan. Top with dry cake mix. Bake at 350 degrees according to box directions.
Soften beans or use canned. Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Makes 6 servings.
Bring the brown sugar oleo and Karo syrup to a rolling boil and cook for 5 minutes. Add the soda, cream of tartar and salt. Mix well. Pour over 7 to 8 quarts popped corn. Place in 2 buttered cookie sheets and bake at 200° for 1 hour. Stir a couple of times. Peanuts may be added.
Mix cornstarch with a little water and sugar. Brown in skillet. Add frozen peas and serve over hot rice.
Thaw and drain the spinach. Mix together well all of the ingredients together. Grease a 9x9 inch pan and bake in a 350 oven for 1 hour.
Mix first five ingredients together and put in baking dish. Put strips of bacon on top and bake at 325° for 1 hour.
Cook spaghetti, rinse and drain well; add margarine, egg and Parmesan cheese; blend well. Press into a pie plate to make crust.
Boil shrimp in wine for 5 minutes and peel. Sprinkle onion with wine, vinegar and black pepper. Drain macaroni and add shrimp, onion, cucumber and tomato together. Mix with mayonnaise. You may want to add a little more vinegar to mixture to suit your taste.
Cook pasta according to package directions. Drain. Heat oil in a large skillet. Cook celery, green onion and garlic until tender. Add pork, mushrooms and carrots. Stir-fry until pork is tender and pink disappears.
Wash and dry basil. In a food processor grind nuts to a powder and set aside. Chop basil in food processor. When well chopped, add Parmesan cheese and mix. Add chopped nuts and garlic. Blend in olive oil by hand. Garlic and olive oil can be adjusted to taste. Great on pasta. Cheese tortellini is my favorite.
Cream sugar and shortening. Add eggs, peanut butter and vanilla. Sift dry ingredients together and add to mixture. Roll into balls and flatten with fork. Bake at 350° to 375° for 6 to 8 minutes. Do not overbake.
Roll each biscuit out, one at a time as thin as possible. Slice sausage about 1-inch thick and spread on rolled out dough. Roll up jelly roll fashion and moisten lapped edges to seal. After this is done, slice the pinwheels about 1/2-inch thick and bake in 400° oven as you would biscuits. Serve as snacks or appetizers with drinks. Makes about 50 pinwheels.
Slice bacon into 1/2-inch strips. Saute bacon, onion and garlic for 5 minutes. Drain beans. Combine beans, onion mixture and remaining ingredients in a 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Uncover. Bake 30 minutes longer.
Two hours before serving: Wash broccoli and separate into small pieces or flowerets. Slice onion thinly and separate. Add onion and raisins to broccoli. Pour dressing mixture over this; cover and refrigerate. Add bacon and sunflower seeds just before serving.
Bake mushrooms, bottoms up on pan, for 10 minutes at 350°. Drain water. Mix sausage, onion and cream cheese together. Fill mushrooms. Bake at 350° for 10 more minutes.
Slice French bread. Mix both cheeses and mayonnaise to form a thick spread. Spread on bread and broil until brown on top. Serve warm. Add onion to mixture for variety.
Grease 12 medium muffin cups or line with paper baking cups. In bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars, baking powder and salt just until flour is moistened (batter will be lumpy). Stir in nuts and apple. Fill prepared muffin cups; sprinkle with sugar 'n cinnamon. Bake at 400° about 20 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Mix well with beater. Put in greased casserole. Bake at 400° for 20 to 25 minutes.
Mix together all dry ingredients, then add eggs, beating after each one. Add oil, carrots and nuts slowly to mixture. Bake 30 to 40 minutes at 350° in 13 x 9 1/2-inch pan
Cream sugar and butter together. Add eggs, one at a time. Add flavoring and 2 cups flour; mix. Cut up fruits, nuts and raisins. Mix 1 cup flour over fruits, nuts and raisins; mix well.
Grease and flour 2 loaf pans. Heat oven to 325°. Beat together eggs, oil, sugar, tomatoes, vanilla, lemon juice and rind. Mix dry ingredients with fork; add nuts and pour into pan. Bake 1 hour or until done. Make during summer months and freeze some for winter.
Peel onions and hollow out the middle (careful not to go through the bottom). Fill with margarine; generously cover with Cajun seasoning. Sprinkle with pepper. Place in a 1-quart glass casserole. Cover and microwave 5 minutes on High. Let sit a few minutes, then cook another 5 minutes. If they are tender, they're ready. If still hard, cook a little longer. These are great with grilled meats.
Mix shortening, sugar and egg. Beat until smooth. Add sifted dry ingredients. Mix in apples. Pour into greased 8 x 8-inch pan. Bake at 350° about 40 minutes. Serve warm with sauce.
Drain beans and place in bowl. Add green peppers and onion. Combine remaining ingredients and mix well. Pour beans and toss together. Refrigerate several hours or overnight. Makes about 8 servings.
Brown ground beef with onion and garlic. Drain well. Stir in parsley, tomato sauce, water, salt and pepper. Reduce heat to low; simmer for 10 minutes. Add noodles; cover and cook 15 to 20 minutes or until noodles are done, stirring occasionally. Serve with cheese melted on top.
Combine pudding, sugar and milk. Heat over medium heat until boiling and cook 1 minute. Remove from heat and add marshmallows, chips and vanilla. Return to heat until melted. Pour into 9-inch square greased pan. Cool until set.
Puree strawberries in blender	or food processor until smooth. Pour into	large pitcher.	Stir in juice concentrates and grenadine. Refrigerate.	 Just	before	serving, pour strawberry mixture into large punch bowl.	Pour in ginger ale and seltzer. Add ice cubes. Garnish	with lemon and lime slices. Makes 36 (1/2-cup) servings.
Brown sausage in skillet. Do not drain. Add flour, a few teaspoons at a time, coating sausage, stirring often and scraping bottom. Add milk and water slowly, stirring often. Reduce heat and let simmer until thickened. Serve over hot biscuits.
Place all ingredients, except cheese, in food processor; process with on/off turns until smooth. Stir in cheese. Serve pesto over cooked pasta; use as dressing for potato salad. Mix with rice. Use in soup or as a topping for vegetables. Makes 6 servings.
Mix eggs, vegetable oil, sugar and vanilla. Blend, with a spoon, squash, flour and cinnamon into other ingredients. Pour into greased 8 x 14-inch pan. Bake at 325° for 45 minutes.
In a bowl, mix together coffee, molasses and soda. Let stand. In second bowl, sift together dry ingredients. Add egg to molasses mixture and stir. Mix in molasses mixture with dry ingredients. Mix all together. Place dough in refrigerator. Roll out dough on floured board. Do not roll too thin. Place on ungreased cookie sheet. Bake 8 to 10 minutes. Do not overbake. Cool and frost with a powdered sugar frosting.
Mix all ingredients together except cheese and pour into 1 1/2-quart dish. Bake 45 to 50 minutes at 350°. Add grated cheese the last ten minutes.
Layer peaches, then pears, then pineapple, then apples. Mix juices from fruits. In a saucepan, mix 1 cup juices, margarine, cornstarch and brown sugar. Stir until mixture begins to thicken. Take off heat. Add vanilla and a pinch of salt. Pour over fruit. Put in oven and cook at 350° until starts to bubble.
Mix flour, salt and sugar. In separate bowl, beat egg, vinegar, mustard and water. Stir these 4 ingredients into flour mixture. Cook until boiling. Take off stove. Add salad dressing. Pour over potatoes.
In a skillet or frying pan, heat 1/2 cup butter. Add mushrooms. Saute over medium heat 5 minutes. Add tarragon and cream. Simmer over low heat until sauce has thickened slightly.
Flatten and press canned biscuit dough in muffin cups to outline cups. Brown ground beef lightly. Add chopped onions, brown sugar and barbecue sauce. Salt to taste. Fill cups with meat mixture. Sprinkle with grated cheese. Bake at 400° for 10 minutes.
Mix together for about 2 minutes until all ingredients are well blended. Pour into 5 well-greased and floured mini-loaf pans. Bake at 325° for 30 to 35 minutes. Test doneness with a toothpick. Remove from pans immediately and cool on cake racks. Slice thinly with serrated knife.
Cream butter with sugar. Add eggs, one at a time, beating after each addition. Add milk with soda to bananas. Add alternately with flour to creamed mixture. Add nuts. Pour into three 9-inch greased and floured pans. Bake 30 minutes at 350°.
Sift together dry ingredients. Beat eggs slightly in a bowl. Stir in pumpkin, sugar and melted butter. Mix well. Add dry ingredients and mix well. Spread in loaf pan. Bake at 350 degrees for 50 to 55 minutes or until wooden pick comes out clean. Cool on rack 5 minutes, then remove from pan.
Mix sugar, flour, oil, and egg together in large bowl. Do not use mixer. Use wire whisk or large spoon. Add nuts, apples, cinnamon and vanilla. Mix well. Spoon into lightly greased tube pan or 9 x 13 inch pan. Bake at 325° for 1 1/4 hours.
Prepare whipped topping mix with 1 cup of the milk as directed on package. Using a large mixing bowl, add remaining milk and the pie filling mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon into crust. Chill at least 4 hours or overnight. Makes 8 servings.
Place pork chops in shallow baking dish and cover with mixture of remaining ingredients. Cover with foil and bake at 350° for 45 minutes. Uncover and bake for 1/2 hour longer. Baste several times. Serve with baked potatoes and broccoli.
Combine first 5 ingredients and then cut in the melted butter. Store in Modular Mates for "quick" use in fruit crisps and quick breads and coffee cake toppings. If using butter, store in fridge.
Combine all ingredients in a large bowl. Beat on medium speed until smooth. Spoon into 1/2 cup gift containers. Cover and chill. Store 1 week. Serve with crackers.
Boil carrots in 1-inch of water and salt in a saucepan. Cook 15 minutes or until tender. Drain.	Add butter, sugar and nutmeg. Return to heat and stir until carrots are glazed.
Brown rice in hot oil until golden brown. Add onion, pepper and hamburger. Mix in chili powder and salt, then add tomatoes and water. Cover and simmer for 20 to 30 minutes or until rice is fully cooked.
Soften ice cream. Blend peanut butter in thoroughly. Line a small pan with plastic wrap. Fill with dessert and press to corners. Get out air bubbles. Cover and freeze until firm. Lift out block by wrap. Spread crumbs on a sheet of waxed paper. Place crumbs on with your hands, pressing into sides and top of block. Chill until firm.
Blend Eagle Brand milk and lemon juice and stir in crushed pineapple. Add nuts and blend in Cool Whip. Pour into graham cracker crust. Refrigerate. Makes 2 pies.
Mix yeast in warm water. Add buttermilk. Mix all dry ingredients and shortening together. Then pour in buttermilk mixture. Mix with hand. Place on floured flat surface and knead 20 to 30 strokes. Roll on flat, floured surface; cut with biscuit cutter. Place on cookie sheet or in a cake pan. Set in warm place until double in size, about an hour. Bake in 400° oven.
Sift together dry ingredients. Add remaining ingredients and pour in greased and floured sheet pan. Bake 40 minutes at 350°.
Boil chicken for about 1 hour or until tender. Let chicken cool and remove from the bone. Melt Velveeta cheese. Combine milk, Ro-Tel tomatoes and green chilies. Mix well. Layer an 8-inch baking dish with Fritos. Spread chicken over Fritos. Pour cheese mixture over chicken and Fritos. Repeat layers, if necessary. Bake in the microwave for 5 minutes or until thoroughly heated. Makes approximately 6 servings.
Combine eggs with flour, garlic salt and pepper; beat with fork until blended. Heat oil in large skillet over medium heat. Dip each piece of chicken into egg mixture; coat well. Drop pieces one at a time into hot oil. Cook until golden brown on all sides; remove to paper towel to drain. Pour off all but 1 tablespoon of oil. Dissolve chicken bouillon cubes in 2 cups boiling water. Add 1/3 of chicken broth and chicken pieces together in skillet. Add pineapple and green peppers; cover and cook on low heat for 10 minutes. Blend together cornstarch, soy sauce, vinegar, sugar and remaining chicken broth; mix well and add to meat. Cook about 15 minutes or until chicken is done and broth is thickened. Serve over rice. Serves 6.