HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, margarine and sugar over low heat. Pour over crushed wafers in shallow dish.	Add strawberries and juice. Top with Cool Whip and pecans.
Cut up carrots; cook until tender. Drain. Cut up bell pepper and onions in rings. Add to carrots in a container that can be turned upside down. Mix in saucepan all other ingredients; heat thoroughly. Pour this mixture over carrot mixture. Marinate overnight, turning container several times.
Mix cranberries, apples and sugar. Leave set overnight or for a few hours. Prepare gelatin. Chill until slightly thickened and fold in the cranberries, apples, pineapple and marshmallows. Chill until firm and serve with whipped cream if desired.
Combine the apples, 2 tablespoons of sugar, spices, honey and water in a well-buttered, 1 1/2-quart, flat-bottom baking dish. Dot with butter.
Drop 1/2 teaspoon onto sprayed cookie sheet. Place approximately 2-inches apart on cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 75 cookies or more.
Dissolve yeast in warm water. Add honey and salt. Let stand to thicken. Add oil, then flours, gradually. Knead for 5 minutes, until elastic. Place in greased bowl, cover and let rise until doubled (approximately 45 minutes). Punch down, and divide into two portions for spreading out with fingers onto two greased cookie sheets. Top with pizza sauce and your favorite toppings. Bake at 375° for 15 to 20 minutes.
Combine all ingredients except milk and chill for 30 minutes. Beat milk until peaks form. Fold in cheese mixture. Yield: 2 1/2 cups.
Grease and flour 3 9-inch round cake pans. Separate 5 eggs (save yolks) and beat whites until stiff; set aside. Cream together 1/2 c. butter with shortening and sugar. Add the 5 egg yolks one at a time, beating well after each addition. Dissolve soda in buttermilk. Alternately add buttermilk and flour to batter. Beat well after each addition. Add coconut, nuts, vanilla and coconut flavoring. Fold in stiff egg whites. Divide batter among 3 prepared pans (about 2 c. per pan). Bake at 350 degrees for 25 minutes. Let cool completely.
Mix sugar, margarine, syrup and salt in a saucepan over medium heat until edge gets bubbly. Cook for 5 minutes; stir in soda until foamy. Drizzle over popcorn that has been placed on cookie sheet. Bake at 200° for 1 hour, stirring every 15 minutes.
Mix together shortening, sugar and egg until thoroughly blended. Stir in milk and lemon extract. Sift together flour, cream of tartar, baking soda and salt. Thoroughly mix together the wet and dry ingredients until they are well blended. Stir in raisins. Roll into balls about the size of a small walnut. Place balls about 3 inches apart on an ungreased baking sheet. Flatten each with a fork dipped in flour making a crisscross pattern. Bake at 400° for 8 to 10 minutes. Makes 3 dozen.
Mix 1 stick oleo and crumbs. Press in a 13 x 9-inch pan. Combine 2 sticks oleo and powdered sugar; beat for 15 minutes. Spread over crumbs. Cover with sliced bananas. Spread crushed pineapple over that. Spread Cool Whip over top. Sprinkle with nuts and garnish with cherries. Refrigerate overnight.
Preheat oven to 375°. Lightly oil a large foil-lined roasting pan with vegetable oil. Cut sausages into 1/2-inch slices and place in pan. Add peppers and onions to pan. Place in preheated oven and bake, uncovered, for 35 to 45 minutes, stirring occasionally. Slip under the broiler and brown for a few minutes, if necessary.
Cream oleo. Add sugar, vanilla, flour and salt. Roll level tablespoon of mixture in balls; flatten slightly. Place on cookie sheet. Bake at 400° for 10 to 20 minutes. Makes 3 dozen.
Pull lettuce apart and put in a large bowl; add chopped tomato, onion, cheese and beans. Leave chips, dressing and mayonnaise until just before serving time. Then mix all together and serve.
Cook and rinse macaroni. Add cheese first, then celery seed. Mix this. Add all the rest. Add Miracle Whip to coat well. You can add some onion if you like.
Roll each biscuit into a 4-inch diameter circle. Sprinkle with cornmeal. Center cheese strips and sausages on biscuits. Fold over and seal edges with fork dipped in flour. Bake 10 minutes at 400°.
Combine all ingredients, except corn flakes or bread crumbs. Pour into casserole dish; cover with corn flakes or bread crumbs. Cook in preheated 350° oven for 20 minutes or until the mixture is hot and bubbly throughout. Makes 8 to 10 servings.
Brown beef in skillet and drain off the fat. Mix all ingredients in crock-pot (slow cooker); cook on low for 6 to 8 hours.
Combine all together; cover and refrigerate. Keeps in refrigerator up to 5 weeks. Makes 10 ample servings.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, egg, onion and salt. Shape firmly into loaf, 8 x 4-inch. Place in shallow baking pan. Bake at 375° for 1 hour and 15 minutes.
In a bowl combine the first five ingredients; set aside. In a 1 quart glass jar, layer the brown sugar, sugar, raisins and oats, packing well between each layer. Top with reserved flour mixture. Cover and store in a cool dry place for up to 6 months.
In shaker or jar, blend until smooth the milk and flour. Cook until thick, stirring constantly. Mixture will be very thick. Cool. Cream remaining ingredients together until light and fluffy with mixer in a medium sized bowl. Gradually add cooled milk/flour mixture to sugar/butter while beating at high speed until all sugar granules are dissolved. Ready to frost cooled cake.
Mash bananas. Add sugar, egg, oleo and vanilla. Add soda and flour which have been combined. Add pecans. Blend all ingredients on medium speed for about 5 minutes. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Form 4 patties of ground beef and place on individual sheets of tinfoil. Dice potatoes and place on top of beef patties. Add a small amount of onion on top of potatoes. Salt and pepper. Secure tinfoil by folding tightly and place on baking sheet. Bake at 400° for 45 minutes.
Cook rice according to package directions, substituting seasoned salt. Drain well; cool to room temperature. Spoon into a large bowl. Add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Chill. Add cashews just before serving. Serve on lettuce leaves.
Heat oven to 350°. Measure flour, butter and confectioners sugar thoroughly. Press evenly in a square pan, 8 x 8 x 2. Bake 20 minutes. Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not overbake. (The filling puffs during baking but flattens when cooled.) Makes 16 bars.
Rinse medium size saucepan with cold water. Pour in 6 cups milk and bring to a boil over medium heat. Stir in rice and return to boiling. Reduce heat and simmer. Stirring often, cook, uncovered, until rice is tender (45 to 50 minutes).
Saute onions and garlic in oil. Mix other ingredients together and add to onions and garlic. Place in an 8x8x2-inch casserole dish and bake 15 to 20 minutes at 350 degrees.
Brown hamburger and add onion. Fix macaroni and cheese per package directions. In pan, put hamburger, macaroni and cheese and onion with mushroom soup. Heat and add cheese; mix well and serve. Make sure you add cheese mix last. Salt and pepper to taste.
Combine milk, egg yolks and 1 stiffly beaten egg white. Mix well. Pour into baked and cooled pie shell. Beat remaining 3 egg whites and gradually add 6 tablespoons sugar and 1/2 teaspoon cream of tartar. Spread egg whites on top of pie. Bake at 250° until egg whites are golden brown.
Stir together hot sauce and garlic salt until blended. Pour over chicken in large bowl. Set aside. Stir together Bisquick mix, onion salt and pepper in medium bowl. Remove chicken from sauce; drain. Coat chicken with Bisquick mixture.
Mix all ingredients well and put in casserole dish. Bake uncovered for 1 1/2 to 2 hours at 350°.
Cook in deep skillet with top: 1 layer of onions in wine; add apples and simmer 20 minutes. Add layer of cabbage and simmer 30 minutes. When cooked, stir in 2 to 3 tablespoons Horseradish Jelly. Serve warm.
Spoon fruit filling evenly down center of each tortilla. Sprinkle evenly with cinnamon. Roll up and place seam side down in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes. Pour over enchiladas. Let stand for 30 minutes. Then bake at 350° for 20 minutes.
Combine all ingredients in large bowl. Mix gently but well. Turn into a 3-quart casserole; cover and bake at 275° for 5 hours. Serves 6.
Combine ingredients. Brush on ham or ribs (or whatever meat you want) frequently during baking. Makes enough for a 10 to 15 pound ham. You can use this on roast chicken or turkey or as a sauce to dip shrimp or chicken nuggets.
Drain tuna. Mix tuna, cheese, onion and nuts; make a roll of the mixture. Roll in crushed corn flakes.
In a cooking pot mix all ingredients except hot dogs and macaroni. Put on low heat until cheese is melted. Grease a 13 x 9 x 2-inch baking pan. Line with hot dogs (cut lengthwise and in 1/2 for quarter pieces). Add melted cheese mixture to cooked and drained macaroni. Pour over hot dogs. Bake for 35 minutes at 375°.
Lightly grease a 13 x 9 x 2-inch baking pan. Unroll 1 package of crescent rolls; press evenly in pan to cover bottom, sealing perforations. Sprinkle with 1/4 cup of the Parmesan cheese. Bake in a 350° oven for 10 to 154 minutes or until golden.
Using 2 forks, roll bread strips in milk, then coconut. Place on well-greased baking sheet. Bake at 375° for 8 to 10 minutes. Makes 24 tea crisps.
Layer 1/2 cookie mixture on bottom of 9 or 10-inch pan. Layer chocolate ice cream on top	of this. Pour syrup	over chocolate ice cream; layer on rest of cookie mixture. Layer vanilla ice cream over cookie mixture. Cover	with whipped cream and sprinkle with peanut brittle, crushed. Wrap well with foil and freeze overnight.
Place pineapple slices in baking dish. Top each slice with a breast. Dissolve bouillon in water. Combine with coffee, soup and salt. Pour over chicken. Bake at 375° for 40 minutes. Sprinkle with cheese. Return to oven until cheese melts.
Mash cheese with a fork; then add remaining ingredients. Using more mayonnaise for creamy and using less for thick. Spread on bread or crackers.
Brown meat well in shortening. Add celery, onions, green pepper and tomatoes. Cover and simmer about 20 minutes or until vegetables are tender, but firm. Add salt, sugar and soy sauce. Add spinach and cook 5 minutes longer. Serve over rice.
Melt chocolate and margarine until blended. Remove from heat and stir in beaten egg; let cool. Put confectioners sugar, marshmallows and nuts in bowl; stir well. Pour chocolate mixture over marshmallow mixture and blend. Pour coconut on foil. Pour mixture over coconut and roll. Refrigerate, then slice roll into slices. It will look like stained glass when finished.
Heat oven to 425°. Combine sugar, water and cinnamon. Boil 5 minutes. Remove from heat. Add lemon juice. Flatten each biscuit to a 4 1/2-inch circle. Place small amount diced apples in center of each, fold in half. Seal by pressing with fork. Brush with butter. Place in casserole and pour syrup around dumplings. Bake 20 to 25 minutes. Serves 5.
Place beans in 1 1/2-quart casserole. Place onion ring slices over beans. Put bacon on top of onions. Sprinkle almonds on bacon. Add sugar and vinegar to bacon drippings and heat. Pour over beans and marinate several hours or overnight. Bake for 45 minutes at 350°. Serves 6.
Place butter in a microwave-safe bowl, breaking it up into pieces. Microwave at High power for about 45 seconds. Cover with wax paper to prevent splattering. Beat in the sugars, vanilla, peanut butter and eggs.
Combine water and sugar, along with the lemon juice. Have water just hot enough to dissolve sugar. Add lemon juice. Crush crackers and add to mixture, letting stand a few minutes. You may, at this point, want to add a few more crackers. Sprinkle with cinnamon and dot with butter. Preheat oven to 400°; bake 40 minutes. You may use NutraSweet (same exchange).
Mix the first 4 ingredients together; pour into baking dish (9 x 9-inch). Add the corn bread mix. Cut this into first mixture; do not stir. Bake at 350° for 1 hour.
Cut butter into flour. Add water until it forms a ball. Refrigerate 1/2 hour.
Saute onions in butter for 30 minutes. Add flour. Stir for 1 minute. Add broth, wine, salt and pepper. Bring to boil, then simmer for 30 minutes. Pour soup in bowls. Add 1 slice toasted bread to each and top with Swiss cheese. Broil until cheese bubbles.
Cook ham according to directions for only 1/2 the time suggested. Then add vegetables and finish cooking. Drain broth and serve ham and vegetables with vinegar or butter or both. This should be cooked in crock-pot.
Mix Bisquick, sugar, egg, margarine and milk. Fold in 1/2 cup drained crushed pineapple. Bake 15 to 20 minutes at 375°. Makes 12 to 18 muffins. While warm, frost with icing.
Mix all ingredients thoroughly. Put in loaf pan. Top with 2 strips of bacon. Bake 1 hour at 350° or until done through middle.
Thread shrimp onto wooden skewers, using 2 skewers per kabob to facilitate turning (1 skewer through the meaty part, 1 skewer through the tail part of each shrimp). Brush grill with oil. Combine melted butter and honey (or substitute 1 cup Italian dressing for butter and honey). Cook shrimp over hot coals, basting frequently with honey mixture or Italian dressing for 10 minutes per inch of thickness or until shrimp are tender and no longer translucent in the center. Yield: 4 servings.
Mix all ingredients with mixer and add fresh (clean) snow, one cup at a time, until you reach the desired consistency.
Combine potatoes and water to cover in a large saucepan; bring to a boil. Cover; reduce heat and simmer 20 minutes or until tender. Drain; reserve potatoes in saucepan. Add milk and beat at medium speed of an electric mixer until smooth; stir in cheese. Cover and chill mixture overnight. Combine remaining ingredients in a small bowl, stirring well. Shape 1/3 cup potato mixture into a 3-inch patty. Coat with cereal mixture. Place on an ungreased baking sheet. Repeat procedure with remaining potato mixture and cereal mixture. Bake at 325° for 25 minutes. Yield: 11 servings (87 calories per serving).
In medium saucepan, combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg. Heat to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.
Blend together flour, brown sugar, fruit juice and cinnamon. Dot butter over fruit. Pour liquid over fruit. Bake at 350° for 20 to 25 minutes. (I let the fruit drain for an hour or so before preparing the casserole.)
Wash and dry broccoli, then chop stalks and tops into medium-to-fine size cubes; leave some flowerets large enough so that they are indentifiable. Chop and add remaining ingredients. Add juice from lemon or lime and salt and pepper. Add mayonnaise and mix all. May be served immediately. Keeps well in refrigerator for several days. Serve as a main dish salad or serve over a slice or two of whole wheat bread for a delicious open-face sandwich. Good for a crowd.
Preheat oven to 425°. Melt shortening. Mix together flour, baking powder, soda and salt. Make a hole in the center, and add the buttermilk and melted shortening; stir just until ingredients are mixed.
Mix first 6 ingredients together and put in pan. Then mix brown sugar, 1 1/2 tablespoons butter and cinnamon together and sprinkle on top. Bake at 350°.
Cream sugar, oil and eggs. Add water and pumpkin. Mix all the dry ingredients together. Add dry ingredients to creamed mixture. Blend well. Pour into 3 large or 4 small loaf pans. Bake 1 hour in a 350° oven.
In large bowl, combine cocoa and soda. Blend in 1/3 cup butter; add water and stir until blended. Stir in sugar, eggs and rest of butter. Add flour and vanilla. Stir in nuts and chocolate chips. Use whisk or spoon to mix. Pour in greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Use 2 forks to roll bread strips in the milk, coating on all sides. Roll in coconut. Place on well-greased baking sheet and bake at 375° for 8 to 10 minutes. Makes 24 crisps. Scrumptious!
Place egg yolks in heavy pan. Gradually add the entire can of milk. Gradually add all the sugar. Turn burner to medium heat, stirring constantly. Add all the margarine. Bring to a boil; boil for 7 minutes. Remove from fire. Add vanilla. Let cool completely before putting on cake, or it will soak into cake.
Cream butter and sugar. Add remaining ingredients and mix well with hands. Chill for 15 minutes in refrigerator. Remove and form into small balls and place on cookie sheet. Bake at 350°; cook for 5 minutes on bottom rack, then 10 minutes on top rack. While hot, roll in powdered sugar. Let cool and roll again in sugar.
Saute ham, onion and hot sauce in oil at medium heat 3 to 5 minutes. Stir until onion is soft. Combine peas, ham mixture and rice. Heat. Garnish with chopped pimentos and green onions. Serves 8.
In a large saucepan, melt together the butter and Crisco. Remove pan from heat and add the milk, eggs and vanilla. Add the flour and baking powder. Mix until dough pulls away from sides of pan. Knead slightly, then let dough rest. Shape into small balls, then flatten dough in palms and fill with mixture of the dates and walnuts. Place on baking sheets and pierce each one with toothpick before baking at 350° for 35 minutes until light brown. Before removing from oven, test a cookie by cutting in half to see if it is cooked through. Remove cookies, 6 at a time and drop into the following Syrup.
Mix cake mix, pudding mix and poppy seed. Add water and oil. Add eggs 1 at a time, beating after each one. Pour into greased and floured Bundt pan. Can just spray with Pam and not flour the pan. Bake at 350° for 45 minutes or until toothpick comes out clean. Let cool in pan 15 minutes before taking out.
Beat pudding mix and milk with wire whisk 1 to 2 minutes. Mix in 1/2 cup marshmallows, banana and pineapple with juice. Spoon some of the mixture into glasses. Add layer of remaining ingredients; alternate with layers of pudding. Chill. Serves 6.
Put uncooked rice in bottom of 9 x 13-inch baking dish. Then place chicken or pork chops on top of rice. Mix soups and milk together; pour over chicken or pork chops. Sprinkle Lipton onion soup mix over that. Seal tightly with foil. Don't peek. Bake at 375° for 1 1/2 hours.
Beat egg; stir in remaining ingredients. Drop batter by spoonfuls into simmering chicken or beef broth and cover for 15 minutes.
In baking dish layer, starting with Fritos, beef, soup, olives, enchilada sauce and cheese. Makes 2 layers. Bake at 350° for 30 minutes.
Press biscuits into a 9-inch pie pan, forming a continuous crust. Brown turkey. Sprinkle with beef bouillon. Add onions, green pepper, salt and pepper. After the meat mixture is cooked, add tomato paste, water and taco seasoning. Put half of the mixture in unbaked crust. Spread half of the cheese on top. Cover with remaining meat mixture and top with remaining cheese. Bake at 400° for about 15 minutes or until crust is brown. Cut into 8 equal pieces and serve warm.
Bake white cake mix per box directions in two 8 or 9-inch cake pans. Cool cake. Poke holes about 3/4 inch apart all through cake rounds. Prepare jello (each flavor) in separate bowls, using only the 1 cup of hot water (do not use the cold water or ice cubes; do not set jello). Spoon lime jello into holes in one cake layer and raspberry jello into holes in the other layer (use all jello). Chill both layers about 1 hour. Remove from cake pans; frost with Cool Whip.
Combine whiskey and brown sugar in a tall glass and stir. Pour in hot coffee. Top with whipped cream. Garnish with cinnamon, if desired. Makes 1 serving.
Bring chicken broth to a boil and add potatoes and carrots and let simmer for 30 minutes. Saut onions in a separate pan. Add flour to onions. Add onions to broth mixture. Add cheese and spices, stirring until cheese melts. Let simmer 15 minutes or until ready to eat.
Sift together flour, baking powder, salt and mustard. Cut in shortening and cheese. Mix well; add milk and mix well. Put meat mixture in pan, then top with topping and spread evenly over meat mixture. Bake at 425° for 20 minutes.
Mix all ingredients. Pour into buttered baking dish. Bake at 350° for 40 minutes.
Preheat oven to 350°. Spread 1 package of crescent rolls onto cookie sheet to form a crust. Repeat with second package of crescent rolls onto second cookie sheet. Bake both crusts for 8 to 10 minutes or until golden brown. Cool. Mix together cream cheese, mayo and dressing mix. Spread over crusts. Dice the vegetables up very small and sprinkle on top of the mix. Top with grated Cheddar cheese.
Parboil zucchini for 5 minutes. Scoop out pulp until 1/4-inch thick wall. Fry onions and bacon. Add beef and sausage. Brown, add garlic, tomatoes and rice. Cook 5 minutes and add bread crumbs and spices. Stuff shells. Bake at 350° for 35 minutes. Top with cheese and melt.
Put milk in double boiler and add the beaten eggs, which have been mixed with the sugar and cornstarch, to the double boiler. Cook the custard until slightly thickened; remove from stove and cool.
Steam carrots 15 to 20 minutes or until barely tender. In a medium sized frying pan, melt margarine until it bubbles. Add carrots and toss. Sprinkle with sugar and ginger; toss lightly to coat carrots. Continue cooking until carrots are lightly glazed, about 1 to 2 minutes. Just before serving, sprinkle with parsley. Yield: 5 servings. Approximate calories/serving: 70.
Cream shortening and sugars; add eggs. Add baking powder, soda and flour. Add coconut and oatmeal. Drop by teaspoon on Pam-sprayed cookie sheet. Bake 8 to 10 minutes at 350°.
Mix (with mixer) cottage cheese and jello. Add Cool Whip. Fold in nuts and oranges before serving.
Clean all hair from ears and feet. Wash all meat clean. Place into a large pot and cook until the meat is tender enough to fall off the bones. When cool, put meat in a large pan or bowl and separate the bones from the meat. Add pepper, sage and red pepper to meat. Mash with a potato masher or grind in a meat grinder. Stir in vinegar.
Do not drain any of the cans. Simmer for 1 hour. This may be made either hot or mild. If you prefer mild, do not use ingredients with green chilies or jalapenos added and use Ranch Style pinto beans.
Combine all ingredients in a food processor; blend. Chill at least 2 hours. Serve with raw veggies or crackers. Makes 8 servings.
Use a large, deep salad bowl. Tear lettuce into small pieces; place in bowl. Add celery, onion, green pepper and raw peas. Spread mayonnaise or salad dressing over top of peas to seal top of mixture, about 1/4 inch thick. Sprinkle top with bacon bits and Parmesan cheese. Cover. Refrigerate at least 2 hours or overnight. Toss before serving.
Heat oven to 350°. Line muffin pans with foil paper cups (2 1/2 inches in diameter). Place 1 vanilla wafer in bottom of each cup. In large mixer bowl, beat softened cream cheese and sugar. Blend in cocoa and flour. Add eggs; beat well. Blend in sour cream and vanilla. Fill each prepared cup almost full with cheese mixture. Bake for 15 to 20 minutes, or just until set. Remove from oven. Cool 5 to 10 minutes. Spread heaping teaspoonfuls of topping (below) on each cup. Cool completely. Chill. Garnish with cherry pie filling just before serving.
Pour soup over fish. Bake at 350° for 20 minutes. Combine other ingredients. Sprinkle over fish and bake 10 more minutes.
Grease a large baking dish with margarine. Lay 8 slices of bread, flat. Slice a chicken breast on each piece of bread. Top with a slice of cheese and another slice of bread.
Boil and debone chicken. Place crushed Doritos in the bottom of a 9 x 13 inch baking dish. In a medium bowl, mix all ingredients except shredded cheese. Pour over chips. Top with shredded cheese. Bake at 350° for 45 minutes or until done.
Mix artichoke hearts, mayonnaise and cheese. Put in casserole dish and bake at 300° for 30 minutes. Serve with Ritz crackers.
Mix all ingredients together. Refrigerate until serving. Serve with party rye or party crackers.