HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat peas and margarine until boiling. In a cup, combine flour and sugar; mix well. Add to boiling peas. Stir constantly until thickened. Serve immediately.
Slice onions. Cook until almost done.	Butter a baking pan. Layer onions with bread crumbs, salt, and pepper. Pour white sauce over onions and crumbs. Repeat layering until pan is full ending with bread crumbs. Dot with butter. Bake in moderate oven for 20 to 30 minutes.
Soften cream cheese and beat. Add whipping cream that has been whipped. Fold in pineapple, nuts and marshmallows. Fold in Jell-O dissolved in 1 cup hot water and 1 cup cold water. Let set in refrigerator overnight.
Mix well and let stand while you make up the pastry shell. Bake for 40 minutes at 425°. Take from oven and put meringue on (egg whites well beaten with 2 tablespoons white sugar); return to oven for about 10 minutes or until topping is well browned. Cool before serving.
Mix all ingredients until well blended. Garnish with shredded carrots. Serves 4. Preparation time: 15 minutes.
Cream first 4 ingredients together. Add remaining ingredients. Drop by spoonfuls on ungreased cookie sheet or pat in pizza pan. Bake at 375° for 8 to 10 minutes for drop cookies, and longer for a pan cookie.
Cook broccoli and onion, drain well. Mix celery soup, sour cream, mayonnaise, egg, cheese, garlic, salt, pepper and almonds. Add well drained broccoli and onion. Place mixture in a greased 8 x 12-inch casserole dish. Cook 20 minutes at 350°. Sprinkle cheese crackers on top and return to the oven for an additional 7 to 10 minutes.
Clean clams by soaking in warm salty water for 15 minutes. Rinse and repeat. Scrub shells in clear water. Set aside. Boil water and wine; add 3 cups rice and simmer until done, 35 to 45 minutes. Meanwhile, heat olive oil in a large frying pan or wok. Add chicken parts and onions; brown well on all sides. Add garlic, tomatoes, salt, pepper, paprika, cayenne and Tabasco. Simmer 20 minutes. Slowly add cooked rice to simmering mixture. Simmer for an additional 20 minutes, stirring occasionally. Add olives, peas, parsley, prawns and scallops. Stir gently. Place clams on top. Cover and simmer 15 to 20 minutes or until clam shells open. Remove and discard any clam shells which do not open. Serves 6 to 8.
Brown meat; add water. Cover and simmer 1 hour. Do not boil. Combine green pepper, onions and pineapple chunks, reserving syrup. Set aside. Combine brown sugar and cornstarch. Add pineapple syrup. Mix well and add remaining ingredients. Add all other ingredients to meat. Cook until thickened. Add pineapple, onion and pepper.
Combine all ingredients except vegetables and rolls and set aside. Place rolls on cookie sheet to form crust. Bake at 375° until golden brown (about 10 minutes). Top with dressing mix. More or less Italian dressing may be used to make spreadable consistency. Place vegetables (raw) on top. May use carrots, radishes, celery, etc., according to your taste. Chill until ready to serve.
Mix sugar, milk and margarine in pan. Add instant chocolate. Stir mixture and bring to a boil; boil for 3 minutes. Add remaining ingredients; mix well. Remove from heat. Beat mixture until it starts to cool and thicken. Place by teaspoonfuls onto buttered cookie sheet to cool. Coconut can be added.
Mix all ingredients together in a small bowl. Stir well. Pour over meat and cover. Marinate for 4 to 6 hours or several days (more flavor the longer it sits).
Mix together yeast and sour cream. Beat in egg yolks and vanilla. Stir in softened oleo and mix in flour using hands. Form dough in 7 patties. Wrap in wax paper and refrigerate overnight. Roll dough in confectioners sugar 1/8-inch thick. Cut in 16 wedges. Put nuts in wide end and roll like crescents.
In large frying pan, place dry pasta, the pepperoni, seeded pepperoncini peppers, then drained red peppers, then rosemary. Place pan on preheated burner and pour 3 cups boiling water over. Cover and boil 10 minutes. Add cream and Parmesan cheese. Stir and heat through. Serve immediately.
Combine the first 5 ingredients in top of double boiler. Stir in egg yolk and milk. Add margarine. Bring water to a boil. Reduce heat to low and cook until margarine is melted, stirring constantly. Gradually add vinegar. Cook, stirring constantly, until mixture is thickened and smooth. Cool completely. Combine apples, pineapple and pecans. Stir dressing into fruit. Refrigerate just until chilled. Serve on lettuce leaves.
Place boiled and deboned chicken breasts in a casserole dish. Mix the soups and sour cream. Pour over chicken. Crumble crackers. Mix the poppy seed with crackers and put over chicken dish. Dribble oleo over top of crackers. Bake in moderate oven for about 20 minutes, until it bubbles good. Eat warm or cold.
Mix all together. Grease 2 bread pans. Pour 1/2 of batter into 2 pans. Sprinkle 2 teaspoons sugar and 2 teaspoons cinnamon on top. Put rest of batter in pan. Bake at 350° for 45 to 55 minutes.
Mix all together to make a dough. Drop by teaspoon onto a nonstick cookie sheet. Bake at 350° for 10 to 15 minutes.
Sprinkle brown sugar evenly over melted butter in a 10-inch heavy skillet. Arrange pineapple over brown sugar. Use cherries too, if desired.
Mix together chicken, peas and carrots, Miracle Whip and onion. Stuff cooked shells and arrange in baking dish. Combine soup and water and pour over stuffed shells. Cover with foil and bake at 325° for 45 minutes or until hot.
Combine all ingredients and beat. Pour into 3 greased and floured cake pans.	Bake 25 to 30 minutes at 350°.	Cool cake layers before icing.
Stir-fry all ingredients in a large skillet with oil. Season with garlic salt and pepper to taste. You may need more than 1 can Ro-Tel, depending on size of cabbage. Cook until cabbage is lightly browned. If you like it more spicy, add a little cayenne pepper.
Warm tortillas over stove burner or in microwave oven for easy rolling. Place about 2 tablespoons apple filling near center of each tortilla. Fold back flap over filling. Fold in sides and roll, sealing filling well to prevent oil splatters. Heat oil about 1 inch deep to 360°. Fry apple burritos with flap ends underneath. Hold down with tongs a few seconds to fry evenly. Fry until golden brown on both sides. Drain on paper towels and sprinkle with powdered sugar. Makes 6 to 8 servings.
First Layer: Crush pretzels, medium or fine. Melt oleo and 2 tablespoons sugar. Mix together. Pack into long baking dish. Bake at 350° for 6 minutes. Cool.
Mix altogether. Make 1-inch balls out of the dough and place them on a cookie sheet and flatten with a fork. Bake at 325° for 12 to 15 minutes.
Mix syrup and lard thoroughly. Sift soda, ginger and flour together and add to syrup and lard mixture slowly. Roll out and cut. Bake in oven, heated to 375°.
Scald milk and cool to lukewarm. Add sugar, salt and melted butter. Add yeast and warm water until yeast dissolves. Add beaten egg and work in flour. Let rise double in bulk (1 hour). Then divide dough in half. Cut each half into 12 equal parts and form into balls. Place 2-inches apart on greased cookie sheet. Brush with butter and let rise (1 hour). Bake at 400° for 20 minutes.
Saute hamburger and onion together. Put all ingredients in crock-pot and warm. Serve with Doritos.
Soften yeast in warm water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour and beat well. Add yeast and beaten egg. Blend thoroughly. Add remaining flour to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in lightly greased bowl. Cover and let rise in warm place (80° to 85°) until doubled in bulk.
Let cream cheese soften, then place in mixing bowl, beat until soft. Add Miracle Whip and fold until light and fluffy. Add onion and crab meat. Chill at least 2 hours.
Combine first 3 ingredients in bowl and set aside. Sift together flour, baking powder, salt, soda and dry milk. Combine remaining ingredients in large mixer bowl and beat 3 minutes. Blend in dry ingredients	and one half applesauce ingredients. Pour one half mixture into 8 x 8-inch baking dish sprayed with Pam. Dot with one half of remaining applesauce mixture. Pour over remaining batter and then dot with last half of applesauce mixture. Bake at 350° approximately 35 minutes until golden brown. After removing from oven, sprinkle cake with 6 packets of Equal.
Boil first 5 ingredients 3 to 5 minutes; cool. Add molasses. Sift dry ingredients; add to cooled mixture. Stir in pecans. Put in 8 x 4-inch loaf pan. Bake at 350° for 35 to 45 minutes until done.
Mix everything (except corn flake crumbs and butter) together and put in baking dish. Mix corn flake crumbs and butter together. Put over top of potatoes. Bake at 350° for 45 minutes.
Brown sausage until done. Drain grease. Add potatoes, cheese and sour cream. Mix well. Place in casserole dish. Bake at 350° for 1 hour.
Prepare unbaked pie shell. Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add salt, milk and vanilla. Stir in pecans, if desired. Pour filling into pie shell. Bake at 350° for 35 to 45 minutes. Serves 6 to 8.
Shake well with cracked ice and strain into large old fashioned glass, about 1/2 full of crushed ice. Decorate with maraschino cherry speared to wedge of fresh pineapple.
Fry ground beef; drain. Layer in pan, chips, meat and cheese. Bake at 350° for 15 to 20 minutes.
Beat cottage cheese and margarine until creamy. Add flour and let stand in refrigerator overnight or at least 3 hours. Divide dough into 2 parts and roll, one at a time, in a circle about 1/4 inch thick. Melt some margarine and cover over dough. Sprinkle with a combination of cinnamon and sugar. Cut in 1 1/4-inch wedges and roll up, starting at the outside circle. Bake about 20 minutes at 350°.
Spray bottom of baking pan with Pam. Then press in meat in a thin layer. Season with salt and pepper. Put slices of butter on top. Peel and slice onions, potatoes and carrots 1/4-inch thick. Layer on top of meat: onion, potato, carrot. Season again to taste. Cover with foil and bake at 350° for 1 to 1 1/2 hours.
Butter oblong casserole dish and layer tortillas, chilies, cheese and olives until gone. (Use 2 tortillas between cheese and chilies.) Bake at 350° for 40 minutes.
Mix eggs, sugar, cocoa, flour, butter, milk and vanilla. Pour into blender and mix for about 1 minute. Cook mixture in double boiler until thick. Pour into baked pie shell.
Mix all ingredients until it becomes a smooth liquid. May need to heat the honey in microwave if it is too thick. Let chicken soak in sauce for 30 minutes. Cook on grill and baste remaining sauce on chicken.
Place 1 peach half in a dessert dish. Spoon about 1 teaspoon jelly into each peach. Pour milk into small mixing bowl and add pudding mix. Beat at low speed for 1 to 2 minutes. Pour at once over peaches. Let stand about 5 minutes, then chill. Makes 5 servings.
Mix all ingredients. Pour into a casserole dish. Cover. Bake for 1 hour at 350 degrees.
Blend all ingredients together about 40 seconds and chill. Serve with crackers, etc. Yields 1 1/2 cups.
Chop and mix crab sticks with cheese. Add chives and serve with vegetables or crackers.
Mash artichoke; stir in bread crumbs, cheese, garlic powder and salad dressing. Roll into balls, using one teaspoon per ball. Bake at 350° for 10 or 15 minutes. Serve on toothpicks.
Combine beef, oatmeal, milk, 2 of the onions and salt. Form into balls. Roll in flour and brown. Put into casserole. Combine catsup, vinegar, water, sugar and other onion. Pour over meat balls. Bake 1 hour at 350°.
Whisk together olive oil, turmeric, pepper, garlic, basil, mint, red pepper and vinegar. Rinse shrimp; pat dry with paper towels. Toss shrimp in marinade to coat. Cover and refrigerate 6 to 8 hours or overnight, tossing occasionally. Remove from refrigerator 30 minutes before barbecuing. Preheat grill. Remove shrimp from marinade (reserve marinade). Grill shrimp in a seafood basket until pink (3 to 5 minutes) turning 3 or 4 times with marinade. Serve hot. Serves 6 to 8.
Place thick cut of round steak on piece of foil. On top, place 1 can of tomatoes or 2 large tomatoes, sliced. Add all other ingredients on top of meat. Wrap foil around meat. Place on cookie sheet and bake for 2 hours at 350°.
Mix together mayonnaise and lemon juice. Toss together with other ingredients; chill. Makes 6 to 8 servings.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the shrimp and garlic in butter until shrimp turn pink. Remove and keep warm. In a skillet, combine the cream cheese, milk and parmesan cheese; cook until cheese are melted and smooth. Place broccoli in a saucepan with 1 inch of water. Bring to a boil. Reduce heat; cover and simmer 6-8 minutes or until tender. Drain. Stir broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine and top with shrimp mixture.
Cook broccoli as directed on bag; drain. In casserole dish, add broccoli, can of mushroom soup, can of chicken soup and jar of Cheez Whiz and blend together well. Add cooked rice. Mix thoroughly. Cook at 350° for 15 minutes. Add a couple of Kraft singles on top before baking, if desired.
Mix sugar, cocoa and salt. Add enough water to make a paste, then add the remaining water. Bring to a boil, stirring constantly. Boil 3 minutes. Remove from heat. Add vanilla and stir. Pour at once into jars. When cold, place in refrigerator. Makes 2 cups syrup. May be used as a topping for desserts or in making chocolate flavored drinks.
Place one piece of chicken, boned-side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
Put all ingredients in skillet. Simmer until thick. Serve on hamburger buns.
Combine all ingredients in blender; blend until smooth. Refrigerate one hour. Serve with fresh, raw veggies.
With serrated knife, cut angel food cake crosswise into 4 layers. Place bottom layer on cake plate. Cover with sliced strawberries. Place second layer on top and cover with sliced bananas. Place third layer on bananas and cover with sliced kiwi. Frost entire cake with lite Cool Whip. Chill until ready to serve.
In a 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling point. Reduce heat to low, cover and simmer 10 minutes. Drain. When potatoes are cool, put onto skewers. Preheat broiler or grill. In a small cup combine oil, garlic, rosemary, salt and pepper. Place skewers on rack or in broiling pan or grill. Brush with mixture and cook 6 to 8 minutes, occasionally brushing with mixture and turning.
Place squash, onion, salt and	pepper	in baking dish. Cover with soup undiluted. Bake at 300° for 1 hour or until squash and onion are tender. Cover with cheese and bake another 10 minutes. Can cover with cracker crumbs.
In Dutch oven, brown beef with garlic, pepper and celery. Add remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Makes about 3 quarts. Soup can be frozen.
Combine softened cream cheese and Marshmallow Creme, mixing until well blended. Stir in rind and ginger. Serve with fresh fruit. Makes 2 cups.
Cut all vegetables in big chunks, including onion. Boil 3 to 4 cups water in deep pan, enough to cover vegetables, together. Drop vegetables according to which cooks the longest, including beans and onion. Add 1/2 can coconut milk when vegetables are half done. Add curry powder, salt and pepper. Simmer 2 to 3 minutes and put off fire. Add the rest of coconut milk. Add fried gluten and egg chunks before serving.
Mix oleo, peanut butter and powdered sugar together. Chill overnight. Roll into walnut size balls. Melt paraffin and chips in double boiler. Insert toothpicks in dough balls and dip halfway up ball in chocolate mixture. Chill until firm.
Mix Cool Whip, melted lemonade or limeade and milk. Pour into crusts. Makes 2 pies.
Mix all ingredients. Melt chocolate in microwave as per package instructions. Roll dough into 1-inch balls. Coat with chocolate and let sit until solid. Great!
In small frypan, combine soup and milk over low heat. Add beef and heat to serving temperature, stirring constantly. Serve over toast or hot noodles.
Mix pudding according to directions on box. Add fruit cocktail. Pour into cooled pie shell.
Grease a 9 x 13-inch pan. Combine all ingredients and let sit in refrigerator overnight. Bake at 350° for 50 to 60 minutes.
Mix orange juice and lemonade concentrate with the Southern Comfort. Add champagne and 7-Up right before serving.
Preheat oven to 300°. Crumble ground beef in a large heavy saucepan. Cook until just done and then drain well and set aside. In same pan, cook onions and green peppers slightly. Add meat, olives, garlic, tomato sauce, water, eggs, basil, salt and pepper. Simmer while preparing noodles and cheeses.
Preheat oven to 375°. Wash apples. Slice into very thin pieces. Arrange apples in greased, square 8 x 8 x 2-inch pan. Mix remaining ingredients. Sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes.
Combine chocolate, sugar, egg and vanilla in an electric blender. Heat milk, in a small saucepan, over moderate-low heat, until boiling. Pour into blender; cover and blend on high for 1 minute. Pour mixture into small serving dishes. Chill for 3 hours or until firm. Top with whipped cream. Serves 6.
Melt candy in double boiler. Cool in large bowl. Mix the melted candy and Cool Whip by hand. Pour into pie crust and chill.
Spread bean dip evenly on a 12-inch round tray. Mix avocados and lemon juice and spread over bean dip. Blend sour cream, salad dressing and taco seasoning and spread over avocados. Sprinkle tomatoes and green onions over sour cream mixture. Top with Cheddar cheese and garnish with sliced black olives. Serve with tortilla chips or corn chips.
Beat shortening and sugar until light and fluffy. Beat in eggs and vanilla to mix thoroughly. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture alternately with milk. Stir in nuts and raisins. Drop on greased baking sheet. Bake in moderate oven at 350° for about 10 to 12 minutes.
Beat eggs and sugar for 2 minutes. Blend in Wesson oil, unsweetened chocolate or powdered cocoa and vanilla. Add flour, salt and baking powder. Mix well. Bake in oiled 9 x 13 x 2-inch pan at 350° for 30 to 35 minutes. Cool and frost as desired.
Mix all but chops; simmer for 15 minutes. Pour over chops; refrigerate for several hours. Baste and barbecue. Bake in oven for 35 to 40 minutes at 350°.
In a large saucepan or Dutch oven, cook whole beans in salted boiling water for 5 minutes. Drain and rinse with cold water. In a 12-inch skillet cook beans and garlic in hot butter about 7 minutes or until crisp-tender, tossing constantly. Add parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Makes 10 to 12 servings.
Break up uncooked beef and put in crock-pot. Stir in tomatoes, tomato paste and then the remaining ingredients. Add 1/3 cup water. Cover and cook on high for 5 to 6 hours. Thicken with solution of 2 tablespoons cornstarch dissolved in 2 tablespoons cold water. Stir in solution, cover and cook until sauce is thickened. Serve over hot, cooked spaghetti.
Combine all ingredients. Chill. Serve with crackers, raw veggies or chips.
Grease baking dish and cover bottom with bread crumbs. Lay oysters on crumbs. Season and cover with more crumbs. Pour milk and oyster liquid over top. Dot with butter. Bake in hot oven at 425° about 20 minutes.
Mix together butter, egg and sour cream. Stir in corn. Add dry corn bread mix; mix well. Pour into greased 2-quart baking dish. Bake about 1 hour at 350°.
Chop broccoli, including tender part of stems, into 3/4-inch pieces. Arrange in a 9-inch glass pie plate with the florets in the middle and the stems around the edge. Sprinkle on stock or water. Cover with vented plastic wrap; microwave on full power until tender, about 5 minutes. Let stand 4 minutes. Serve with Leek and Sweet Pepper Toss or Sesame Carrot Sauce. Serves 4.
Blend oil, sugar, salt, pepper, dry mustard and wine vinegar in small bowl and set aside.
Boil water and sugar until mixture is clear. Add gelatin and stir. Add remaining ingredients except ginger ale. Stir well. Freeze to a slush. Add ginger ale when ready to serve.
In Bundt pan, put all ingredients in the order given. Cover pan. Let set on counter overnight. Bake at 350° for 1/2 hour.
Melt almond bark in a glass bowl in microwave until slightly "scorched." Turn bowl and check every 1 minute. Stir in remaining ingredients. Mound 1 tablespoon of candy mix on waxed paper for each Scotchy. Cool. Store in airtight container in a cool place.
Mix all cereals, pretzels, and nuts together in large bowl. In small bowl or in measuring cup, mix remaining ingredients well. Pour liquid mix over cereal mix and toss to coat cereals well. Place in microwave on 80% power for 4 minutes, stirring every 2 minutes. Microwave on 100% power for 2 minutes. Stir. Let cool. If you are using wheat or bran Chex, wait until last 2 minutes to add these.
Fill a 2 quart baking dish alternately with sliced potatoes, cabbage and celery. When filled about an inch from top, place lump of butter on top, season with salt and pepper. Pour milk over until about 2 inches from the top. Bake 1 hour.
Clean small jars as if for canning. Stir honey, corn syrup, water and	lemon juice in a large saucepan. Bring to hard boil over medium-high heat. Add pectin. As soon as it comes to rolling boil that can't be stirred down, time exactly 1 minute and remove from heat. Skim off any film.	Pour hot jelly	in hot jars. Leave 1/8-inch headspace. Screw on lids. Cool on wire rack. Check for good seal.	Store in dark place up to 1 year.
Mix marshmallows with fruit, alternating so the marshmallows will not stick together. Combine all ingredients together, making sure all is moistened well with the cream. Press into a buttered pan and chill for at least 24 hours.
Combine flour, sugar, cinnamon, soda, baking powder and salt in a bowl. Combine oil, milk, eggs and vanilla. Add to flour mixture; stir just until combined. Stir in carrots and nuts. Pour into 2 greased 7 1/2 x 3 1/2 x 2-inch loaf pans. Bake in a 350° oven for 40 to 50 minutes. Remove from pan and cool on a wire rack.
In a 1 1/2-quart casserole mix the ham and mushrooms. In a bowl, combine the remaining ingredients. Pour the egg mixture evenly over the ham. Cook, uncovered, on High for 4 to 6 minutes or until egg is almost set, pushing cooked egg to the center of bowl several times during cooking. Sprinkle with shredded cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Melt oleo. Combine all ingredients and place in roaster. Place cut up chicken on top. Bake at 350° for 1 to 1 1/2 hours.
Rinse peas in hot water. Combine vegetables and bacon with sour cream. Mix dressing and mustard. Pour over salad. Toss gently. Chill. Serves 4.
Melt butter and add onion and garlic; saute over low heat until onion is tender. Sprinkle flour over and cook for 3 minutes.
Trim ends of zucchini; cut squash in half lengthwise. Melt butter in large skillet. Add grated onion and bouillon cube; crush cube. Add zucchini, cut side down and cook until golden brown. Turn; add water and cook, covered, over low heat, about 10 minutes or until tender. Serves 5 to 6.
Sprinkle toasted, chopped pecans in pie shell. Mix cream cheese and powdered sugar. Mix Dream Whip and milk. Combine cream cheese mixture and Dream Whip mixture. Pour into pie shell. Pour blueberry pie mix over cream mixture. Chill before serving.
Beat all ingredients together. Grease Bundt cake pan. Coat bottom and sides of pan with sugar, cinnamon and walnuts. Pour half batter in pan; sprinkle with cinnamon, sugar and walnuts. Add remaining batter. Bake at 350° for 50 minutes.
Mix in bowl the flour, sugar and beer. Pour in loaf pan. Bake at 350° for 45 minutes.
Cook pasta in boiling water for 15 minutes or until done. Rinse with cold water. Drain well and set aside. Cook broccoli as directed on package. Chop finely and set aside.