HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine macaroni, beans, peas and carrots in a large bowl; toss gently. Combine mayonnaise, parsley, cheese, lemon juice, garlic and basil, mixing well. Add to macaroni mixture, tossing gently to coat. Cover and chill 2 hours. Serve on lettuce leaves, if desired.
Combine the first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter into a greased and floured Bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool.
Cook meat in margarine. Cook green pepper in dressing 5 minutes. Add onion and tomato; continue cooking for 5 additional minutes. For each sandwich, place meat on the bottom half of the French bread loaf; cover with vegetables. Top with a cheese slice and place under the broiler until the cheese melts just slightly.
Dissolve yeast in warm water in mixing bowl. Add shortening, sugar, cocoa, salt and only 1 cup of the flour. Mix well. Then stir in the remaining 1 1/4 cups flour and blend well, scraping down bowl. Add the egg and beat 2 minutes at medium speed with mixer or beat 300 strokes by hand. Scrape down bowl. Cover with cloth and let rise in warm place until double in bulk (about 1 hour). Stir down, beating about 25 strokes.
Prepare waffle mix as directed on package. Drop batter from a tablespoon onto a greased, heated waffle iron for small round waffles. Be careful not to let waffles touch. When done, put aside. Just before serving, reheat in 350° oven for 5 minutes. Top each with sour cream and caviar. Makes about 2 small waffles.
In a large bowl, cream together melted margarine, cocoa, sugar and eggs; blend well. Add baking soda, flour and salt gradually; mix well. Stir in nuts. Pour into greased and floured 10 x 13-inch pan. Bake at 350° for 30 minutes. Remove from oven and spread marshmallow cream evenly over top of cake. Return to warm oven only long enough to melt marshmallows. Cool cake before frosting.
Heat oven to 350°. Combine all ingredients except barbecue sauce; mix lightly. In a 10 x 6-inch baking dish, shape into loaf. Bake at 350° for 45 minutes. Spread with barbecue sauce. Return to oven for 15 minutes. Serve sprinkled with additional cheese.
Preheat oven to 350°. In a 2-quart round baking dish, layer corned beef, sauerkraut, dressing and cheese. Top with bread cubes. Drizzle bread with butter. Cover and bake 30 minutes. Uncover and bake 10 minutes longer.
Cook cake as directed. Five minutes before cake is finished cooking, heat milk and sugar in a saucepan to a rolling boil. When cake is done, use a fork to make holes in cake. Pour milk and sugar mixture over cake while hot. Refrigerate. When cake is cool, top with Cool Whip and cover with coconut.
Cream sugar, cocoa and margarine. Add eggs and vanilla. Mix well. Stir in flour, coconut and pecans. Bake in a 9 x 13-inch pan for 40 minutes at 350°. When done, spread marshmallow cream on hot cake. Cool before frosting.
Mix peanut butter and honey in a small bowl. Add dry milk. Mix well. Roll into small balls. Roll the balls in the graham cracker crumbs. Chill. Makes 8 to 10 treats.
Spray 9 x 13-inch pan with Pam. Lay in this order: cherry pie filling, crushed pineapple (do not drain the juice), yellow cake mix (sprinkled evenly) and melted margarine poured on top of everything. Put nuts on top. Sprinkle coconut on top of everything. Do not mix up. Bake at 350° for 1 hour. Cool and cut.
Brown ground beef and drain. Add remaining ingredients and simmer for 1 hour. Add sugar if needed.
Fry bacon to a crispy texture. Remove and cool. In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot. Saute crawfish. Add crawfish to onion mixture. Empty canned items into pot. Add whipping cream and stir. Add milk or water until the soup is to your desired consistency (it should be pretty thick). Crumble bacon into soup. Cook over a medium heat until thoroughly heated, stirring occasionally. Serve over rice or alone.
Beat egg yolks to one can milk. Add lemon juice. Mix and pour in baked pie shell. Beat whites of eggs with sugar. Beat until stiff. Pour over pie. Bake in oven on slow heat until brown.
Combine milk and 1 cup cream; scald. Beat 1/3 cup sugar into beaten egg yolks. Add salt and slowly stir in milk while beating. Cook in double boiler, stirring constantly, until mixture coats spoon. (This custard can be made up, refrigerated and finished just before serving.)
Mix ingredients except crumbs, together until smooth with electric mixer. Form ball and put cherry in center. Roll in graham cracker crumbs. Refrigerate.
Combine the shortening, sugars, eggs and vanilla. Add the remaining ingredients. Shape into a roll and wrap in waxed paper. Chill overnight. Cut into slices and bake at 350° about 10 minutes.
Heat milk. Add bread crumbs or rice and margarine. Add sugar, salt and eggs. Stir slowly into hot milk mixture. Pour into greased baking dish. Set in pan of hot water. Bake at 350° for 1 hour or until set.
Sift together the first 5 ingredients. Mix the Miracle Whip with 1 cup of cold water and vanilla. Add to dry ingredients and bake in loaf pan at 350° for about 30 minutes.
Stir sugar and cocoa together. Add milk, vanilla and butter. Heat at medium until it reaches full boil. Boil for 1 minute. Add oats and peanut butter. Stir until thoroughly mixed. Drop quickly by spoon on waxed paper or pan. Let stand until cool.
Melt together caramels, cream and vanilla. Add pecans and mix. Spoon out on buttered cookie sheet. Cool in refrigerator 1 hour. Melt Hershey bars and paraffin. Dip cooled candy in the chocolate mixture and place on wax paper.
Place roast in roasting pan with tight fitting cover. Put potatoes and carrots around roast. Sprinkle 1/2 package beefy onion soup	over the top. Stir 2 tablespoons flour in 2 cups hot water and	pour over all.	Cover with lid and bake 2 to 2 1/2 hours at 350°. Chill and slice roast thinly when cool.	Reheat and serve with rice, salad and bread of choice.
Mix avocado, black pepper, lemon juice and garlic salt and onion salt to taste. Layer in order: Bean dip, avocado mix, sour cream, picante sauce and cheese. Top with sliced black olives. Serve with nachos.
Over double boiler, melt chocolate and shortening. Cool slightly. Blend peanut butter and butter thoroughly. Add the peanuts, sugar and cereal. Chill about 15 minutes. Roll mixture into 1-inch balls. Dip balls, using a fork, into chocolate. Tap fork on side of bowl to allow excess chocolate to drip off. Place on cookie sheet or flat tray and chill. Keep refrigerated.
Peel sweet potatoes. Boil until about tender. Drain. Slice about 1/4 inch thick. Sprinkle with sugar. Fry in oil. Turn and sprinkle with sugar and fry until glazed.
Mix all ingredients together and bake in a 9 x 11-inch dish at 350° until done.
Saute onion, green pepper, celery and sausage in butter in a large Dutch oven for 5 minutes. Add rice; cook and stir for 1 minute. Add tomato juice, chicken broth, salt, savory and red pepper seasoning. Bring to a boil, lower heat and cover. Simmer, stirring occasionally for 20 minutes. Stir in shrimp and ham; continue cooking for 15 minutes longer or until rice and shrimp are tender. Stir in green onion. Sprinkle with parsley.
Cream shortening, eggs and sugar. Add applesauce and soda. Add all dry ingredients. Add raisins and nuts. Spoon on greased cookie sheet. Bake at 375° for 12 minutes. Makes 10 dozen.
Brown sausage; drain and cool. Butter a 9 x 13-inch casserole dish. Remove crusts from bread and line bottom and sides of casserole (cut bread in smaller pieces for sides). Spread sausage over bread. Sprinkle grated cheese over sausage. Mix together eggs, milk, salt and pepper. Pour egg mixture over bread, sausage and cheese layers. Refrigerate overnight. Preheat oven to 325°. Bake 35 minutes.
In 3-quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes.
Brown meat, add remaining ingredients except tortillas and cheese and bring to a boil. Place half of the mixture in baking dish. Add tortillas and remaining meat. Top with grated cheese. Bake at 350° for 30 to 40 minutes. If you want, you could add 1/2 cup of rice.
Heat oven to	350°. Grease and flour a 13 x 9-inch baking pan, two 9-inch pans or three 8-inch round layer cake pans. Measure all ingredients into a	large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on	high speed, scraping bowl occasionally. Pour into pans. Bake oblong cake 45 to 50 minutes or until wooden pick inserted in	center comes out clean. Cool.	Frost with Vanilla Butter or Cream Cheese Frosting.
Mix all ingredients to form dough. If too stiff, soften with oil or Milnot. Bake at 350° for 12 minutes.
Drain sweet potatoes and peaches, reserving 1/2 cup syrup from each. Place potatoes and peaches in a greased 1 1/2-quart baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup. Stir until smooth. Bring to a boil over medium-high heat. Remove from heat and pour over potatoes and peaches. Bake, uncovered, at 350° for 25 minutes or until bubbly.
Cut merlitons in half and remove seed. Parboil until fork-tender. Scoop out meat and place shells on greased baking sheet.
Cook sausage. Melt cheese and Ro-Tel together. Add sausage. Wash and chop broccoli. Add raw if simmering for a long time in crock-pot or cook and then add. Serve hot with nacho chips or Fritos.
Sift dry ingredients together. Cream butter, shortening and sugar. Add other ingredients and bake 1 hour and 25 minutes at 325°. Bake in a tube pan.
Cook macaroni until tender; drain. Brown beef and garlic in skillet, stirring with fork to break up meat. Add soup, salt and pepper. Mix well. Add macaroni. Mix again. Pour into 1-quart casserole or shallow baking dish. Sprinkle cheese over top. Mix melted oleo (butter) with bread crumbs and sprinkle over cheese. Bake in 350° oven 15 to 20 minutes until crumbs are toasty. Serves 4.
Heat oven to 450°. Mix smudge and rub on top of roast. Place roast on rack in shallow roasting pan. In large bowl, combine potatoes, onions and oil. Season with salt and pepper. Toss to cover evenly. Arrange potatoes around roast on rack. Roast 55 to 65 minutes at 425°. Let stand 15 minutes after removal. Serve with salad, bread and other vegetable and fresh fruit.
Mix the 6 cups boiling water the the tea bags. Simmer the spices in 4 cups water about 10 minutes; drain. Mix all together. Makes 1 1/2 gallons.
Brown meat, and spoon off fat. Add next five ingredients, and simmer 1/2 hour uncovered.
Combine all ingredients. Serve over crushed ice. Garnish with orange, lemon and lime slices.
In mixing bowl mix flour and sugar. In saucepan melt margarine, cocoa and water. Boil and pour over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix and pour into greased and floured jelly roll pan. Bake at 400° for 20 minutes.
Cook macaroni until about 1/2 done. Drain. Add the other ingredients and mix well (except paprika). Bake 50 minutes at 350°. Remove from oven; sprinkle paprika on top and return to oven for 10 more minutes to brown.
Line the bottom of baking dish with apples, peeled and cut up. Mix all other ingredients to form a batter. Pour over apples. Bake at 350° for 30 minutes.
Place frozen broccoli in bottom of casserole (square). Place chicken on top of broccoli. Mix mayonnaise, soup, lemon juice and curry. Spread over chicken. Mix bread crumbs with 1 stick melted margarine and cover casserole. Bake at 350° for 1 1/2 hours or until bubbling.
Cream the first 2 ingredients until fluffy. Add the third ingredient. Sift the next 5 ingredients. Add alternately with the 1/2 cup Judges 4:19. Stir in 2 tablespoons Judges 14:18. Fold in the last 3 ingredients. Bake for 1 hour at 375°. Cool 30 minutes. Remove from pan to finish cooling. Yields two 9 x 5-inch loaf pans.
Spread sausage in 9 x 13-inch dish. Mix remaining ingredients and pour over sausage. Bake 30 minutes at 350°, until slightly golden brown. Makes 8 to 10 servings.
Cream sugar and shortening. Add eggs, baking powder and milk. Then add spices and salt. Add flour. They may need just a bit more flour (so dough looks dry). Roll not too thin, about 1/4-inch, and cut with doughnut cutter. Drop in hot oil and fry about 1 minute on 1 side, then flip and fry the other side. Dip in xxxx sugar. Very good. Yields around 4 dozen.
Melt margarine in large skillet. Add turkey and brown. Separately mix soup, milk and desired seasoning. Put half the potatoes in greased 2-quart casserole. Add half the cooked turkey, then half the soup mixture. Repeat the layers. Cover and bake at 350° for 1 to 1 1/4 hours or until potatoes are fork-tender. Uncover. Sprinkle top with cheese and bake, uncovered, for 15 minutes.
Mix all dry ingredients together. Simmer in 2 cups water until sugar dissolves, stirring constantly. Heat remaining liquids together and add sugar mixture. Place in punch bowl or in crock-pot for serving. Serves 50.
Mix all ingredients together and pour into 2 unbaked pie shells. Bake at 350° until firm.
Mix all ingredients in order given. Chill overnight in a covered bowl. Roll out in a log roll about the size of a lead pencil. Cut in 1/2-inch pieces. Bake at 350° for 8 to 10 minutes. Store in an airtight container or Christmas can. The longer they are stored, the better the flavor.
Sprinkle pecans and coconut in buttered cake pan. Mix cake mix according to directions on box. Spoon into prepared pan. Combine remaining ingredients in mixing bowl. Beat until smooth. Spoon evenly over cake. Bake 50 minutes at 350°.
Cook pintos in pan on low heat until beans are soft. Cut the onion and add to pintos. Cook until the onion is soft. Add the Tabasco sauce. Stir in. Take off the stove and put pintos in refrigerator overnight. Do not reheat. Eat cold.
Heat spinach over low heat or in oven until thawed. Drain. Mix together remaining ingredients. Toss with spinach. Refrigerate for 3 to 4 hours, stirring occasionally. Garnish with sunflower seeds.
Mix cheese, 1 tablespoon sugar and lemon rind until blended. Spread over crust. In saucepan, combine remaining sugar, cornstarch, strawberries and lemon juice. Crush with masher. Cook over medium-high heat, stirring until thickened. Let cool. Gently fold in blueberries with a spatula. Spread over cheese in crust. Cover. Refrigerate at least 3 hours.
Spread bean dip on plate. Spread remaining ingredients in order shown. Use as dip with taco chips, Doritos, etc.
Slice about 2/3 of the strawberries, reserving nice whole ones for garnish. Spread 4 slices of bread with Brie cheese. Top with sliced strawberries. Cover each with a second slice of bread.
Crumble fig bars and mix with applesauce. Add lemon rind, pour into greased dish or pan, sprinkle with chopped nuts and bake at 350° for 20 minutes. Serve warm with ice cream, whip cream or milk.
Mix together the chicken, onion, celery, eggs and cracker crumbs. Mix the mayonnaise, lemon juice, mushroom soup and pepper. Mix 1/2 noodles in the chicken mixture and save the other half to sprinkle on top. Put in baking dish and sprinkle noodles on top. Bake at 350° for 25 minutes. Wrap in aluminum foil for 15 minutes, then unwrap and bake for 10 more minutes.
Heat squash and milk in saucepan until bubbles form around edges. Add oleo and stir. Stir in sugar and salt. In large bowl, mix 4 cups flour and yeast. Stir in squash/milk mixture. Add flour to make dough stiff enough to knead dough. Knead 5 minutes until elastic. Place in greased bowl. Let rise until double, about 1 hour. Punch down. Bake and brush with butter. Bake at 375° for 50 minutes for bread or 15 to 20 minutes for rolls.
Place ham in a deep pan. Fill pan with enough Coca-Cola to cover about 3/4 of the ham. Seal the pan with aluminum foil and bake at 275° all night or all day. I bake mine from 11:00 PM until 9:00 AM.
Bring 6 cups of water to a boil. Steep tea bags for 5 minutes. Simmer cloves, cinnamon, sugar and 1 quart of water in another pot. Remove tea bags, cloves and cinnamon sticks and add remaining ingredients. Mix all and simmer.
Measure 1/2 cup tomato sauce. Mix beef, bread crumbs, tomato sauce, salt and crumbs. Divide in 4 parts. Make 4 1/2-inch circle and 1/2-inch thick. Pinch edge of circle to stand up rim. Pour 2 tablespoons sauce in center. Bake at 425° for 15 to 20 minutes. Sprinkle pizza with cheese. Put in oven just long enough for the cheese to melt.
Bring first 9 ingredients to a boil; mix well during the cooking. Thicken with cornstarch and season with tarragon; return to a slow boil, then cool. Whisk in vegetable oil and mayonnaise. At the Wine Cellar, a homemade mayonnaise is used, but Hellmann's can be substituted. This makes enough for personal use and some for friends as gifts.
Combine all ingredients in 4-quart saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain punch, discarding spices. Yields about 8 1/2 cups.
Mix all ingredients together. Put into a greased 12 x 14-inch pan. Top with 1 package of Pepperidge Farm stuffing and drizzle 1/4 pound of melted butter over the top. Bake at 325° for 45 minutes.
Heat oven to 425°. Bake crust for 5 minutes. Reduce oven temperature to 325°. Sprinkle pie shell with sausage, cheese, onion and green pepper. Beat eggs, cream and salt together. Pour into pie shell. Bake 30 to 40 minutes or until knife inserted on edge comes out clean.
First Layer: Put margarine (1/2 cup), white sugar and cocoa in heavy saucepan and heat slowly. Stir until smooth. Add beaten egg and vanilla and mix well. Remove from heat. Add graham cracker crumbs, coconut and nuts. Mix well. Spread in 8 x 8-inch pan and put in refrigerator.
Mix crumbs and butter to make crust. Press into 9 x 12-inch casserole dish. Mix cream cheese and sugar in bowl. Mix fruit with Cool Whip, mixing well. Add to the cheese mixture. Spread over the crust. Freeze until ready to serve. Remove from freezer 10 to 15 minutes before serving. Serves 12 to 15.
Make white sauce of first five ingredients. Place 1/2 the potatoes in 2-quart casserole dish and cover with 1/2 the onions and half the sauce. Repeat layers. Cover and bake at 350° about 1 hour. Uncover and bake 30 minutes longer. Serves 4 to 6.
Pan: Use a tube cake pan; line only the bottom of pan. Grease thoroughly the sides, bottom, paper and especially the funnel of pan.
Combine meat and oil in 3-quart glass casserole. Cover and microwave on High setting for 10 minutes, stirring once. Stir flour into meat. Add remaining ingredients and then microwave on Low-defrost setting for 76 minutes. Stir after 30 minutes. If meat is not fork-tender, microwave on same setting for 19 minutes.
Wash and snip white seedless grapes into clusters. Dip each cluster into slightly beaten egg white (add water to egg whites) and then into granulated sugar. Place on tray covered with paper towel to crystallize. May be made the day before and put in cool place, but do not refrigerate.
Combine ingredients in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Makes 1 1/2 cups.
Brown hamburger and put in baking dish. Dice a layer of onion and then potatoes. Pour soup over the top and cover with milk. Bake at 350° for 1 1/2 hours.
In casserole dish, melt 1/2 stick butter and 2 tablespoons flour. Mix together and add juice from peas and asparagus. Melt in cheese. Layer peas, asparagus and almonds. Top with almonds. Bake at 350° for 30 minutes.
Cover bottom of pie crust with grated Swiss cheese. Chop onion and mushrooms; saute in butter with salt, pepper and thyme to taste. Make a custard of eggs, milk, flour, salt and dry mustard. Pour custard over mushroom layer; sprinkle with paprika. Bake at 375° for 40 to 45 minutes, or until solid in center when jiggled.
Combine spinach, green onions, bacon bits, dressing mix, sour cream and mayonnaise in bowl; mix well. Spread mixture over each tortilla and roll to enclose filling. Moisten edge and seal. Chill in refrigerator for 2 hours. Cut into 1-inch portions. Serve cold.
Stir sugar into water. Place on high heat, stirring constantly; bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute. Remove from heat. Stir in the pectin. Add thawed concentrated grape juice and mix well. Pour immediately in hot containers (jelly jars) and seal. Makes 8 to 9 (8 ounce) glasses.
Saute onion in butter. Cook package of frozen broccoli until it falls apart. Drain. Add celery soup and rice. Mix and place in casserole dish with Cheez Whiz. Bake 30 minutes at 350°.
Combine all ingredients and let chill for several hours before serving. Great to use with all vegetables.
Preheat oven to 350°. Heat water to 120°. Add sugar and yeast to heated water; set aside. In large bowl, mix flour, dry milk, salt, oil, eggs (slightly beaten) and water mixture. Knead on high until well blended. Gradually add flour until it forms a nice stiff dough. Knead until smooth and satiny. Cover and let rise in warm place until doubled, about 30 minutes. Knead again with hands, about 2 minutes. Roll out dough and cut out with biscuit cutter. Cook for 15 minutes or until golden brown. Yields 35 to 40.
Cut loaf of bread lengthwise. Put halves of bread on lined cookie sheet. Spread on Cheez Whiz; add ketchup, soup and soup mix to browned and drained hamburger meat. Mix thoroughly and spoon onto bread, spreading to edges, not piling high. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Brown chops in 2 tablespoons butter. Place in 2-quart casserole with lid. Add onion slices to skillet in which chops were browned and cook until transparent. Add wine and stock; cook 1 minute. Pour the liquid and onions over chops. Season with salt and pepper. Bake at 300° for 1 1/2 hours or until tender.
Mix together and fold in broccoli. Top with crushed Cheese Nips. Bake 30 minutes at 350°. If you double recipe, bake 45 minutes.
Brown onion and sausage in oil. Add tomatoes and simmer for 4 to 5 minutes. Add garlic, carrots, potatoes and cabbage. Cover with stock and simmer 10 minutes. Add meat, salt, pepper and paprika to taste. Cover and simmer 1 to 3 hours. Add more beef stock if needed. This is a nice, spicy soup.
Cook onion and mushrooms in butter until onion is yellow; set aside. Melt 1/2 cup butter, stir in flour and add milk. Cook and stir until sauce boils. Add salt and pepper.
Brown chicken in oil. Remove chicken; drain most of oil. Add the flour; cook over moderate heat until flour browns. Gradually whisk in wine and water or chicken broth slowly to avoid lumping. Add tomato paste, thyme and garlic. Put chicken back into pot when juices have drained from heat. Cover; simmer for 1 hour for whole chicken and 30 minutes for cut up chicken. Sliced mushrooms sauteed in olive oil can be added a few minutes before chicken is done. Chopped Italian parsley is also a nice addition.
Sift powder sugar. Add cream cheese; mixing well. Fold in peanut butter and Cool Whip. Pour into graham cracker crust and chill.
Bake cake in a 9 x 13 x 2-inch pan in a 350° oven for 20 minutes. Spread pineapple over cake when cake is cool. Mix cream cheese with 1/2 cup milk; set aside. Mix pudding with 2 cups milk, then add to cream cheese mixture. Spread over pineapple. Top with Cool Whip. Sprinkle with coconut and nuts.
Combine all ingredients. Add water to get the thickness you want. Simmer 45 minutes. You may add chili powder.
Stir and blend ingredients. Simmer on low heat 30 minutes stirring frequently. Pour in prepared jars and process in boiling water bath 30 minutes.
Put everything in top of double boiler. Place over simmering water and stir until smooth. Spread on unbuttered pan and cool. Add 1 can marshmallow cream and add about 2 tablespoons peanut butter.
Beat eggs, mix in sugar, syrup, salt and vanilla. Add melted butter. Place pecans in the bottom of unbaked pie shell. Add filling and bake at 350° for 50 to 60 minutes.
Mix flour, baking powder, cream of tartar and salt together. Cut in Crisco. Beat sugar, milk and egg and add to flour mixture. Knead briefly, roll out and cut biscuits. Freeze. Bake frozen. Do not thaw. Bake at 425° for 20 minutes. Can bake 2 or 3 or all.