HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain asparagus, reserving 1 tablespoon of liquid. Butter one-quart casserole and arrange 1/2 of asparagus on the bottom. Cover with sliced eggs. Heat the soup with the seasoning. Pour half over the eggs and sprinkle with 2/3 cup of grated cheese. Repeat with the asparagus, soup and cheese layer. Top with crumbled Ritz crackers. Bake at 350° until brown and bubbly. Serves 6.
Mix together at one time. Wrap in towel until cool enough to knead. Separate and add colors.
Mix well, first with fork, then with hand. Place in refrigerator for 1 hour.
Combine sweet potatoes, margarine and salt; mix well. Place pineapple slices in buttered baking dish. Top with potato mixture. Bake at 350° for 10 minutes. Top with marshmallows; bake 5 minutes more. Serves 5 to 10.
Beat sugar, oil and vanilla. Add apples with dry ingredients and mix well. Spray a 2-pound coffee can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in crock-pot. Do not add water. Cover, but leave cover ajar so steam can escape. Cook on High for 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done, when top is set. Let stand in can for a few minutes before tipping pudding out on a plate.
Grate Cheddar cheese and add all ingredients. Mix well and form a ball. Roll it in the chopped pecans. Serve with crackers.
Put flour and sugar in mixing bowl; mix well. Place oleo, Crisco, oil, cocoa and water in medium saucepan; bring to a boil and pour over flour mixture. Stir well and add buttermilk, eggs, soda and vanilla. Mix well and bake in an 11 x 16-inch pan for 30 minutes at 350°.
Brown chops on both sides. Pare potatoes and slice thinly. Place half of the potatoes in greased baking dish; sprinkle with half of the flour and soup mix. Repeat. Place chops on top. Dot with butter; pour milk over all. Cover and bake at 350° for 1 hour. Uncover and bake another half hour. Serves 6.
Melt butter; add onions. Cook until clear. Mix well with Cheddar cheese, soup and sour cream. Crumble potatoes into mixture. Salt and pepper to taste. Put in 9 x 13-inch pan. Top with corn flakes. Bake at 425° for 1 hour.
Brown pork dry in a nonstick pot. Season well with salt, garlic salt and pepper. When pork is just browned, add 2 cups water and chopped green chiles. Bring to a boil. Add half the can of tomatoes, smashing the tomatoes with your hand into the pot. Season to taste with salt, pepper and oregano.
Separate onions into rings and saute a few minutes in butter. Heat cheese spread over boiling water until melted. Combine cracker crumbs, pepper and thyme. Layer onions, carrots, cheese and crumbs in greased shallow pan. Sprinkle with pimento. Bake, covered, for 15 minutes at 350°. Uncover and bake 15 minutes longer.
Mix Miracle Whip and Cool Whip together and fold in fruit, celery and nuts. Enjoy!
Fry hamburger and onion until browned (drain). Make 3 layers in crock-pot of above items in order. Put on low for 5 hours.
Sift flour with the first 3/4 cup of sugar 2 times; set aside. Beat egg whites until foamy; add cream of tartar, vanilla and salt. Continue beating until stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup of sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of the flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan at 375° for 35 to 40 minutes or until done. Invert cake in pan. Cool thoroughly.
Combine enough apples to fill 10 dumplings. Stretch each biscuit; fill with apples. Pinch together and place in greased pan. Mix butter, sugar and 7-Up. Bring to a boil. Pour over dumplings. Bake in a 350° oven for about 30 minutes or until brown.
Split hens and brown in large covered skillet with 2 tablespoons butter or margarine. Sprinkle hens in and out with salt, pepper and flour. Dissolve bouillon in water and pour over hens. Reduce heat to simmer, sprinkle with thyme and bay leaves, cover and simmer about 40 minutes or until tender. (Add wine last 20 minutes, if desired.)
Preheat oven to 275°. Melt margarine in saucepan. Add soy sauce and garlic and onion salts. Stir with a wooden spoon. Spread noodles, rice cereal and peanuts on a jelly roll pan. Drizzle with margarine mixture. Stir to coat. Bake 5 minutes; stir well. Bake another 5 minutes, until light brown. Cool and store in an airtight container.
Combine all ingredients except potato chips and cheese and toss together. Pile lightly into baking dish and sprinkle with grated cheese and crushed potato chips. Bake at 350° for 20 to 30 minutes. Serves eight. (Sometimes I substitute chopped chicken for the turkey and if it appears too dry I add a little broth.)
Measure into bowl without sifting flour, sugar, baking soda, cocoa and salt. Make 3 holes in dry ingredients. In first hole put vinegar. In second hole put vanilla. In third hole put cooking oil. Over top pour cold water.
Line cookie pan with graham crackers. Boil butter, oleo and sugar for 3 minutes. Pour over graham crackers and spread chopped nuts over them. Bake 10 to 12 minutes in 350° oven. Lift immediately onto foil. Cool and break into pieces.
Place cooked broccoli on bottom of casserole dish. Add juices of chicken. In saucepan, mix all ingredients while heating over low heat. Pour over chicken. Top with buttered bread crumbs. Bake at 350° for 1/2 hour to 45 minutes. Serves 6.
Brown hamburger meat and drain. Add other ingredients. Wrap in a flour tortilla and serve with tortilla chips and salsa.
Place allspice, 1 cinnamon stick and cloves in a cheesecloth. Immerse in cider or apple juice. Simmer for 15 minutes. Serve with cinnamon stick in each mug. This is a very warming drink on a cold night.
Mix box of Swiss chocolate cake mix as directed. Pour over nuts and coconut. Melt the margarine, powdered sugar and cream cheese until creamy. Spoon over top of cake mixture. Bake at 350° for about 55 minutes.
Mix crumbs and butter. Spread in pan and chill about 1 hour. Beat together cream cheese, confectioners sugar and milk. Spread on crackers. Top with chopped nuts. Spread Dream Whip or Cool Whip over nuts. Top with pie filling mixed with almond flavoring and chill.
Beat the eggs, sugar, vegetable oil and vanilla together until thick and lemon in color. Stir in the grated zucchini. Add the sifted flour, cinnamon, baking soda, salt and baking powder. Fold in the raisins and chopped nuts. Bake at 350° for 1 hour and 10 minutes in a greased and floured pan. Cool 10 minutes on a wire rack. Sprinkle on powdered sugar.
Mix together thoroughly shortening, sugar and egg. Sift together flour, baking powder, salt and nutmeg. Add creamed mixture alternately with 1/2 cup milk. Fill greased muffin pans (12) 2/3 full. Bake at 350° for 20 to 25 minutes until golden brown. Remove from oven and immediately roll in 1/2 cup melted butter, then a mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
Cook noodles according to package. Heat cream and butter until butter melts. Drain noodles. Put 1/2 in a bowl. Add 1/2 cream and noodle mixture and sprinkle cheese. Toss, then add the rest of the noodles, cream and cheese and toss.
Mix all ingredients well with spoon. Mixture should be stiff. If not, add a teaspoon of flour and a teaspoon cornmeal until right consistency. Scoop out with tablespoon. Spoon into hot oil. Hush puppies should flip over on their own. When golden brown, remove from oil.
Prepare a day ahead of time. Layer each ingredient on top of each other in order listed. Refrigerate and sprinkle bacon bits on top just before serving.
Melt butter in a heavy skillet and add ginger, garlic and soy sauce. Mix well. Add the green beans and 1 onion, sliced thin and separated into rings. Add chicken stock or chicken soup cubes. Add bay leaf and parsley flakes. Season to taste. Cook over gentle flame, about 10 minutes, stirring from time to time. Remove bay leaf before serving.
Preheat oven to 350°. Wash turkey and reserve giblets. Carefully rinse and dry bird inside and out. Rub all surfaces with salt and pepper, including cavity. Place 12 sprigs of thyme in cavity. Put onions, carrots, celery, bay leaves and 6 thyme sprigs and peppercorns on bottom of large roasting pan. Place turkey on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 2 1/2 hours, undisturbed. Remove foil to let skin brown. Baste every 20 minutes for 1 hour. Turkey should cook to an internal temperature of 165°. Remove from oven. Let set 20 to 60 minutes before carving.
Soak beans in quart of water overnight. Cook beans. When half done, add remaining ingredients. Cook until all ingredients are soft. Mash 1 cup beans and add to make beans thick. Serve over rice.
Cook spaghetti. Drain and set aside. Saute onion and green pepper in butter until tender. Stir in mushrooms, olives and tomatoes. Simmer 10 minutes. Spread 1/2 cooked spaghetti into well-greased 13 x 9-inch pan. Cover with 1/2 of the sauce and 1/2 of the grated cheese. Repeat in layers. Combine soup and water. Mix well. Spread over casserole. Cover and bake at 350° for 20 to 30 minutes until bubbly.
Mix all ingredients together except paprika. Pour into ungreased 7 x 12-inch pan. Bake at 350° for 40 to 45 minutes. Sprinkle with paprika before baking.
Season with selected portions of whole cumin seed, sweet basil, minced garlic, whole celery seed and dill seed.
Blend thoroughly on medium speed in blender. Store in quart jar in the refrigerator. Good on mixed green salad with Blue cheese crumbled on top.
Mix Accent, onion, chives and beef. Add cream cheese and mix thoroughly. Form into a ball. Roll in chopped pecans until coated. Serve or refrigerate until later.
Simmer 1 1/2 hours. Serve over hot egg noodles. Delicious.
Prepare cake as directed on package and add the pineapple. Bake in a 9 x 12-inch pan. When done, poke holes in top of cake and cover with vanilla pudding (made as directed on package). Chill. When ready to serve, ice with whipped topping.
In skillet, brown pork chops. Pour off fat. Stir in soup and water. Cover. Cook over low heat for about 45 minutes or until tender. Stir now and then.
If some fruits are very dry or hard, pour boiling water over them and let them soak about 15 minutes. Drain. Put dried fruits in food processor and process until mixture is "ground together".
Cream shortening and sugar, push to one side of the bowl. Beat eggs in the other side, blend mixture. Mix molasses with water. Sift together all dry ingredients, add alternately with liquid, beating only enough to mix. Drop by spoonfuls on cookie sheet. Bake for 15 minutes at 375 degrees.
Cook the meat, beef or turkey; drain off any grease. Saute the green peppers, onions and garlic for about 4 to 5 minutes until soft. Mix all the ingredients in a large pot and simmer for 1 to 2 hours, stirring occasionally. If it's not hot enough, you can add hot sauce.
Drain salmon. Remove any bones that are prevalent. In a small bowl, combine salmon, cheese, salsa, parsley and cilantro. Add cumin if desired. Spread 2 tablespoons of mixture over tortilla. Roll each tortilla up tightly; wrap individually with plastic wrap. Refrigerate 2 or 3 hours. Slice each tortilla into bite size pieces. Makes pinwheel appetizers.
Heat broiler. Combine oil and next 5 ingredients in a shallow baking dish; stir until blended. Place fish fillets in marinade. Turn to coat. Marinate for 20 minutes. Turn occasionally. Wash green onions; trim tops so onions are 5 to 6 inches in length. Split bottoms 3 inches to give onions a feathered look. Place onions in marinade for last 10 minutes. Remove fish and onions. Place on broiler pan. Sprinkle with pepper. Place in oven 4 to 5 inches from heat. Broil 3 minutes. Turn fish and onions carefully using a pancake turner and broil 3 minutes more. Serves 4.
Debone chicken. Mix chicken and celery soup with milk. Pour over chicken. Put stuffing mix over top. Melt butter. Pour 1 3/4 cups chicken broth over top. Bake for 1 hour at 300°.
Blend butter, sugar and vanilla; add eggs and beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in a greased 8 inch square pan. Bake at 350° until brownies begin to pull away from edges of pan. Cool and cut in squares.
Dissolve Jell-O completely in boiling water in large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened just a little. Stir in oranges and walnuts. This can be put in a mold if desired. Refrigerate until firm. This makes about 10 servings and keeps very well.
Using electric mixer, beat together butter and sugar until fluffy. Add melted chocolate and continue beating thoroughly. Add the whole eggs; beat again until fluffy. Beat in peppermint and vanilla flavorings. Sprinkle half the crumbs in each of 18 cupcake pan liners. Spoon chocolate mixture into liners. Top with remaining crumbs. Freeze until firm. When ready to serve, top with whipped cream and cherries. Makes 18 small, rich servings.
Drain pineapple and mixed fruit, reserving pineapple juice. Combine juice, pudding mix and instant drink. Mix; stir well. Combine with fruit; toss gently. Chill!
Cream margarine. Add sugar, eggs and vanilla. Then add flour. Mix. Pour in loaf pan or tube pan (greased). Bake at 350° for about 45 minutes to 1 hour (until center tests done).
Heat crushed pineapple and juice to a good boil; let stand for 2 minutes. Stir in jello until dissolved. Let cool. Add buttermilk; chill for 10 minutes, then gently stir in Cool Whip. Chill until firm. Can sprinkle nuts on top before serving.
Mix all ingredients and make 8 patties. Spray frying pan with Pam and fry crisp.
Lightly coat wax paper with vegetable cooking spray and set aside. Combine sugar and remaining ingredients except pecans and vanilla in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly for 1 to 2 minutes or until a candy thermometer reaches 220°. Add pecans and vanilla. Remove from heat and beat with a wooden spoon 4 to 6 minutes or just until mixture begins to thicken. Working rapidly, drop by tablespoon onto prepared wax paper. Let stand until firm. Do not double recipe.
Cook frozen broccoli; drain and place in a casserole dish. Make sauce of cheese and 1 stick margarine by melting together. Pour sauce over broccoli. Crumble crackers and mix with remaining stick of margarine. Place on top of casserole. Bake at 350° until brown and bubbly.
Mix thoroughly beef, eggs, onion, parsley, 1 teaspoon salt and pepper. Make 15 small meat balls. Combine tomatoes and juice, 1/2 teaspoon salt and water in a large skillet; bring mixture to boil and add meat balls. Cover and simmer 30 to 40 minutes. Remove meat balls from liquid. To thicken liquid for gravy, mix 1 tablespoon flour to 3/4 cup water and pour into tomato mixture. Add meat balls and simmer 10 minutes. Serve over rice.
Mix milk and water. Add sugar and mix well. Refrigerate until ready to use. Equals 1 can Eagle Brand sweetened condensed milk.
Blend ingredients and roll into long roll. Keep in refrigerator overnight. Cut in thin wheels and bake.
Dust steak with seasoned flour; brown in shortening. Add onion slices and tomatoes; cover and cook over low heat for 1 1/2 hours. Meantime, combine corn, eggs (which have been well beaten), salt, pepper, carrots, onion, crumbs and milk. Mix well. Spoon into 1 1/2-quart greased casserole. Bake in moderate oven at 350° for 45 minutes or until firm. Serve with hot Borden Bake 'N' Eat biscuits, Pineapple Brown Betty and hot coffee.
Mix tomatoes, onion and sugar. Pour macaroni into baking dish while hot and add a little butter or margarine. Add tomato mixture and mix. Add shredded cheese. Top with pieces of American cheese and cover. Bake at 375° for 25 minutes. Remove cover and brown, if desired.
Mix all ingredients, except bread crumbs and butter, in a medium bowl. Pour into a 4-quart casserole dish. Top with bread crumbs and melted butter. Bake at 350° for 1 hour.
Put water and sugar in pan on stove; add a pinch of salt and let come to a boil. Mix cocoa and flour with a little water and then add to boiling sugar water mixture. Stir until thickens. Serve with hot biscuits.
First mix sausage, hamburger and onion. Brown and drain. Cook 15 to 20 minutes. Add a little water if needed. Mix in Parmesan cheese. Layer, starting with meat mixture, then cooked noodles, then cottage cheese, then Mozzarella cheese. Repeat layers. Put cheese on top. Bake 30 minutes, covered, at 350°. Let set 10 minutes before serving.
Press crescent rolls in a pie plate. Spread mustard onto crust. Saute zucchini, onion and spices in margarine slightly. Drain most of the liquid. Mix cheese and eggs together. Add zucchini mixture. Pour into crust. Bake at 350° for 18 to 20 minutes.
Mix mayonnaise, sour cream and vegetable soup mix until well blended. Add spinach, water chestnuts and pepper. Mix well. Refrigerate.
Place rice in casserole. Heat soups, butter and salt. Pour over rice. Cover and cook in oven at 350° for 1 hour.
Roll out biscuits like snakes. Dip in egg and roll in crushed corn flakes, Rice Krispies or cracker crumbs. Place on cookie sheet and bake for 10 minutes at 425°.
Combine softened cheeses; mix well. Add other ingredients. Mix. Chill. Shape into ball. Roll in nuts. Serve with crackers.
Hollow out onions; chop centers to make 1 cup. Fill onions with corn; place in 8 x 8 x 2-inch baking dish. Cook, covered, at Cycle 1 (High power) for 16 minutes. Combine butter and chopped onions; cook, uncovered, at Cycle 2 (High power) for 3 to 4 minutes, stirring. Stir in soup, any remaining corn and cheese. Cook at Cycle 1 (High power) for 1 minute. Stir once. Spoon sauce over onions; cook, uncovered, at Cycle 1 (High power) for 6 minutes. Serves 6.
Bring oleo, water and cocoa to a boil. Mix flour, sugar and salt. Pour water mix over flour. Put eggs, soda and vanilla into buttermilk. Mix with fork, then pour over mixture. Bake at 300° for 20 minutes. Frost when hot.
In large saucepan, heat olive oil; add chopped basil, tomatoes and garlic; cook	over medium heat 15 to 20 minutes. Stir occasionally.	Season	with salt and pepper. Remove from heat when slightly	thickened and	pour over pasta. Makes 4 servings.
Bring butter, sugar, milk and cocoa to boil point. Mix the rest of the ingredients and pour into a greased dish. Cool and cut into pieces.
Mix the vegetables, pimentos and salt together. Cover and let stand in refrigerator overnight. Drain and rinse in cold water. Drain well again. Mix the remaining ingredients in a dishpan and bring to a boil. Add cucumber mixture and bring to a boil. Simmer for 20 minutes. Put in pint jars and seal. Makes 7 or 8 pints.
In a mixing bowl, mix cheese, sugar and eggs well. Prepare cake mix as directed on package, and pour into 13 by 9 greased pan. Carefully spoon ricotta mixture to cake. Bake at 350° for 50 to 65 minutes. Cool completely before cutting.	Sprinkle with powder sugar.
1. In a large bowl, whisk together the mascarpone, sugar and amaretto until smooth.
Brown ground beef with onion, green pepper and celery; drain off excess grease. Add remaining ingredients and simmer about 30 minutes.
Mix butter, sour cream, eggs, vanilla, dry yeast and water in a mixer. Add flour and salt. Refrigerate 2 hours or overnight. Divide dough in 4 pieces. Mix 1 cup of sugar with 1 tablespoon vanilla and use to roll out dough. Sprinkle a board with sugar and vanilla mixture; roll dough into a rectangle and sprinkle with a mixture of sugar and cinnamon. Fold dough into thirds; cut and twist into bow tie shapes. Let sit on ungreased cookie sheets for 20 minutes. Bake at 350° for about 20 minutes (use high rack in oven). Remove from cookie sheet immediately.
Cook chicken saving 1 quart of broth. To the broth add the onion, celery, green pepper, and spaghetti. Cook until tender. Add the cheese, sauce, mushrooms, and pimentos. Stir until melted. Add chicken chunks. Place in a greased baking dish. Bake in a 350 degree oven for 45 minutes. Can be made before and refrigerated or frozen.
Dissolve flour in water. Cook everything together for 15 minutes after it comes to a boil. Pour into jars and seal. Process 5 minutes in boiling water bath.
Brown pork chops. Combine soup, onion mix and rice. Stir in water. Pour into 9 x 13 x 2-inch baking dish. Place chops on top and cover tightly with foil. Bake at 375° for 1 hour. Uncover and bake 15 minutes more.
In a medium mixing bowl, stir together biscuit mix, flour, Parmesan cheese, dried onion and parsley. Beat egg white with milk and stir into dry ingredients until just moistened. Fill muffin cups half full (should have been sprayed with nonstick cooking spray first). Bake at 400° for 15 to 20 minutes. You should be able to stick a toothpick in the center and have it come out clean. Makes 12 muffins.
Pour 2/3 cup of evaporated milk in a refrigerator ice tray. Place in freezer until ice crystals begin to form around the edges. In a quart saucepan, combine marshmallows and 1/2 cup evaporated milk. Cook and stir over low heat until marshmallows are just melted. Remove from heat and stir in lemon juice, lemon rind and water. Chill until slightly thicker than unbeaten egg whites. Place cold milk in quart bowl; whip with cold rotary beater or with electric mixer at high speed until stiff. Fold into marshmallow mixture. Fold in strawberries and pour into chilled pie crust. Chill until firm (about 3 hours).
Mix gelatin and 1/4 cup cold water together to soften gelatin. Heat tomato soup and mix with cream cheese to blend well. Cool. Add rest together and put in mold. Use Sociables crackers or others.
Grease	pie plate, 10 x 1 1/2-inch, or square baking dish, 8 x 8 x 2-inch. Cook and stir the ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate.
Preheat oven to 325°. In 1 1/2-quart buttered casserole, beat eggs lightly; add milk, then hominy, Spam, corn meal, salt and pepper. Dot with butter. Bake 45 minutes or until mixture is set.
Brown meat with onion and garlic; add rest of the ingredients except beans. Stir after adding. Simmer for at least 2 hours. Add beans, simmer 5 more minutes. Let sit 1/2 hour.
Dissolve gelatin in 2 cups boiling water. Add sugar and stir until dissolved. Add remaining water and milk. Add almond extract and chill until set. Serve with fresh fruit salad on top.
Stir and put in a casserole dish. Put corn chips on top and bake in a 350° oven until bubbly.
Mix in order given. Roll in balls and flatten. Bake in 350° oven for 8 to 10 minutes.
Grease baking dish with oleo. Pat rice in bottom of pan. Place cut up chicken on rice and pour milk, mushroom soup, salt and pepper over chicken. Bake in 300° oven until chicken is golden brown.
Combine jello and pineapple with juice; let come to a "good" boil. Cool. Put in refrigerator and let begin to congeal. Be sure it is not completely congealed. Remove when it begins to harden and add 2 cups of buttermilk and 2 cups of Cool Whip. Freeze. Keeps well when thawed for a reasonable time; remains firm. Freeze for at least 3 hours before using.
Beat cream cheese and sugar. Add egg and juice; beat well. Stir in Bisquick until moistened. Grease Texas muffin pans well. Put 1/4 cup batter into each one. Spoon 1 teaspoon marmalade in each. Top each with remaining batter. Bake at 400° for 20 minutes or until golden brown. Let stand for 5 minutes on rack before removing.
Brown ground beef and chopped onion. Add black pepper, red pepper, chili powder and garlic salt. Drain grease; set aside. Melt cheese in Ro-Tel tomatoes. Add ground beef. Let cool for a few minutes. Combine onion, tomatoes and lettuce in large salad bowl. Pour ground beef mixture over salad. Add dip size Fritos. Toss and serve.
Blend shortening and peanut butter. Cream with sugar. Add eggs and mix. Sift together dry ingredients and add alternately with milk. Stir in rolled oats, chocolate bits and vanilla. Drop by teaspoon on ungreased sheets. Bake at 375° for 12 minutes. Makes 5 dozen.