HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let cheese and margarine soften together, then mix in remaining ingredients. Roll into 2-inch rolls; put in aluminum foil (about 3 rolls). Chill overnight or longer. Slice thin and bake on lightly greased cookie sheet in 325° oven for 20 minutes.
Blend cocoa into melted butter. Add remaining ingredients; mix well. Pour into pie shell. Bake 25 minutes at 350°. Cool and serve with ice cream or whipped cream.
Sift flour with baking powder and salt into bowl. In a small bowl, combine egg, shortening and milk until well combined. Pour all at once into flour mixture, mixing until dry ingredients are moistened. Drop batter by rounded tablespoonfuls into boiling stew. Cook uncovered for 10 minutes. Lower heat. Then cover tightly for 10 minutes more.
Melt butter; stir in crumbs. Place half of crumbs in bottom of greased oblong baking dish. Spread with oysters. Season with salt and pepper. Top with remaining crumbs. Add cream and seasoning. Bake at 350° for 40 minutes. Do not have more than two layers of oysters. If you do, the top layer will be overdone and the bottom ones are undone.
Soak beans overnight and then cook until tender. Add remaining ingredients. Mix ingredients and simmer a few hours until thick. Good with corn bread.
Broil chicken breast. Pull chicken off bone. Tear into small bits and pieces; mix chicken, mushroom soup, cream of chicken soup, sour cream and 1 pack of crackers. Mix all ingredients together. Put into a 2-quart casserole dish. Take the other pack of crackers and crumble on top. Dot cracker crumbs with butter. Put in oven at 450° for 30 to 45 minutes.
Pour boiling water over chopped broccoli. Cook 5 minutes (until tender). Add soup and Cheez Whiz to broccoli. Add cooked rice and sauteed veggies. Place in a casserole dish and bake at 375° for 20 minutes.
Melt margarine, soup, Cheez Whiz and salt. Add rice. Put in casserole dish and bake at 350° for 30 minutes.
If using fresh spinach, cook on medium-high until spinach wilts, about 5 minutes. While cooking, add the garlic clove (minced) and sprinkle with salt and a little oil or butter. Add milk to spinach and puree.
Drain can of garbanzo beans; reserve 2 to 4 tablespoons of liquid. Mash beans with 2 tablespoons liquid. Beat in yogurt, lemon juice, sesame paste or peanut butter, garlic, salt and pepper.
Blend 1 cup of water , olive oil and onion powder in a stew pot. Bring to boil and lower temperature. Using steam tray, steam shrimp 1 layer at a time. When they turn pink, take out and put in bowl with ice.
Combine all of the above and blend well. Cover and chill for several hours or over night. A food processor works very well for all of the chopping. Wear plastic gloves for the jalapenos and don't touch your eyes. Serve with tortilla chips.
Spoon flour into measuring cup. Pour onto wax paper. Combine 4 cups of flour, dry yeast, sugar and salt in large bowl. Stir to blend. Add butter to milk and water; heat until lukewarm. Add warm liquids to dry ingredients. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 2 more cups of flour; beat at high speed until thick and elastic. Gradually add remaining flour, stirring with wooden spoon.
About 2 hours before serving, trim pork chops of excess fat. Sprinkle with seasoned salt and pepper. In large skillet, saute chops until well browned. Drain and place in large roasting pan or casserole dish. Arrange mushrooms around chops. Heat oven to 375°.
Scrub potatoes; trim ends. Cut into 3/8-inch slices. Evenly arrange on microwave dish (12-inch plate). Put smaller slices in center. Sprinkle with green onion. Cover with plastic wrap; cook on High 7 to 10 minutes. Turn plate half turn after 4 minutes. Sprinkle with bacon bits, olives and cheese. Cook, uncovered, for 1 to 1 1/2 minutes, just until cheese starts to melt.
Season chops with salt and pepper. Brown chops in frying pan. Place in baking dish. Cover with rice. Mix soup and milk; pour over chops and rice, being careful to cover with liquid. Cover tightly. Bake in 350° oven for 1 1/4 hours. Soup will be absorbed into rice.
Mix flour and butter together. Place in bottom of cake pan, 13 x 9-inches. Bake at 400° for 10 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip together. Spread on dough mixture after it has cooled. Mix pudding and milk together, then pour on top. (I think butterscotch is the best.) Top with some more Cool Whip.
Blend all ingredients together. Cover and refrigerate overnight. (This may be placed in a mold first and then refrigerated.) Serve with crackers.
Beat together or shake in a jar, then add to flour. It may seem kinda sticky, but avoid working in too much flour. Pie crusts freeze real well.
Mix egg, milk, salt and bread. Allow to soften. Thoroughly combine with meat and chopped vegetables. Shape into loaf and place in crock-pot. Top with catsup and green pepper rings. Place potatoes beside loaf. Cover and set on high for 1 hour, then on low for 8 to 9 hours.
Cook noodles in salted water until tender. Meanwhile, melt butter. Add celery; cover and cook slowly for 10 minutes. Blend in flour, mustard, salt and pepper. Add milk and Worcestershire sauce. Cook and stir until thick. Add cheese, chicken, pimiento, green pepper, drained noodles and half of almonds. Put into shallow baking dish; sprinkle with crumbs and remaining almonds. Decorate with additional almonds, if desired. Bake in hot oven for 15 to 20 minutes until heated through.
Brown sausage with onions and peppers. Add broth envelope in package of Uncle Ben's long grain and wild rice. Add 2 cups of water. (Do not drain grease from sausage before adding rice package.) Add rice. Cook at 350° for 30 to 35 minutes.
Saute onions in butter until soft. Add all remaining ingredients and cook on medium fire for 10 minutes. Let cool and add 1 pound cold ham, sliced thin. Serve on hamburger buns.
Mix first five ingredients (after cheese is soft) to form into a ball; roll in parsley flakes.
Melt over low heat, sugar, milk and margarine. Remove from heat and add oatmeal, cocoa and nuts. Blend well. Drop on wax paper by tablespoonful and let harden. Watch them "disappear" ... they are so good!
Boil 2 parts water to 1 part vinegar. Cut peppers in quarters and remove seeds. Place peppers and garlic (to taste) in sterilized jars and cover with liquid mixture. Seal jars and get ready for a tasty treat.
In a large bowl of electric mixer at high speed, beat eggs until light and fluffy, about 2 minutes. Into eggs, sift flour with baking powder, salt and sugar. Add brown sugar; beat until smooth. Stir in buttermilk and butter, just until combined; do not overbeat.
Mix ingredients in chilled Dutch oven. Place in creek for 3 to 6 hours to chill. Stir to blend every hour. Careful not to get any water inside Dutch oven.
Melt margarine with peanut butter; remove from heat. Add sugar. Knead together and form into bite size balls. Chill. Dip balls into melted chocolate and paraffin mixture. Place on waxed paper to dry.
Make a syrup of the strawberry and lemonade Kool-Aid. Makes 1 gallon, then add the pineapple juice and ginger ale and champagne.
Cream sugar and shortening in bowl of electric mixer. Add eggs, one at a time. Beat well. Add vanilla. Combine soda and buttermilk. Add flour and buttermilk alternately to creamed mixture. Fold in bananas and nuts.
In blender, combine all ingredients except coconut for 3 minutes. Pour in 9-inch greased pie pan. Let stand 5 minutes. Sprinkle coconut over filling. Bake at 350° for 40 minutes. Makes its own crust. Amazing.
Combine the rice, evaporated milk, and 1/2 package of onion soup mix and mushrooms and place in pan. Put chicken on top. Put 1 can of cream of celery soup on top. Sprinkle with other 1/2 package of onion soup mix. Cover with foil and bake at 350 for about 1 hour. Uncover and bake for 15 minutes more.
In a skillet, put 3 tablespoons oil. Add vegetables, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook together until tender, about 10 minutes.
In large bowl, cream butter, oil and sugar. Add eggs, one at a time. Blend in vanilla and buttermilk. In another bowl, combine flour, soda, baking powder, salt, cocoa and cinnamon. Add dry ingredients slowly to creamed mixture. Stir in zucchini. Spread on greased jellyroll pan. Sprinkle chocolate bits and walnuts over top and bake at 350° for 15 to 20 minutes. Cool. Cut into 2-inch squares. Makes 40 squares.
Wash the strawberries. Hull them and place in individual serving dishes. In a smaller dish, place 1/4 to 1/2 cup powdered sugar. Dip the strawberries in the sugar and eat.
Do not follow instructions on cake box, instead add the ingredients listed. Beat this real good. Pour into a greased and floured Bundt pan and bake 35 to 40 minutes or until done in a 350° oven.
Season meat with salt and pepper. Braise in skillet with bacon drippings or oil. When browned, stir in onion, garlic and bell pepper, comino and flour. Brown flour well, then add tomato sauce and 2 to 3 cups water. Stir well and cover. Simmer for 30 minutes, adding water, if needed, for gravy. Serve with hot flour tortillas and hot sauce.
Mix all ingredients together except butter. Pour into greased casserole dish and dot with butter. Bake at 325° until golden brown, about 45 minutes.
Melt butter over medium heat. Add sugar, Karo syrup and milk. Heat over medium heat, stirring constantly until mixture comes to a boil. Reduce heat to medium, cook and stir for 5 minutes. Remove from heat. Add peanut butter, marshmallow cream and vanilla. Stir until all ingredients are well combined and fudge loses its gloss. Pour into greased 9x13 pan. Let set until completely cool. Cut into squares. Makes approximately 5 pounds of fudge.
Mix together ingredients and pour into greased (buttered) baking dish. Bake at 350° for 30 minutes.
First, mix soup and water together; heat until well mixed. Then place potatoes and ham into baking dish. Add all other ingredients. Salt and pepper to taste. Pour soup over potatoes and ham. Bake in oven at 350° until done. Don't dry out. Serves 3 to 4 people.
Combine all ingredients in crockpot. Set on low at bedtime for the next evening.
Add sugar gradually to shortening and cream until light and fluffy. Beat in eggs and vanilla. Sift flour, baking powder and salt together. Add to sugar mixture, blending well. Chill for several hours. Roll 1/8-inch thick floured board and cut into desired shape. Sprinkle with additional sugar. Bake at 400° for 6 to 8 minutes.
In a small bowl, beat cream cheese. Add crab juice, onions, lemon juice, salt and hot sauce. Stir in crab meat. Put in greased shallow baking dish. Bake, uncovered, in preheated 350° oven for 20 to 30 minutes, or until bubbly. Serve hot on cocktail bread or crackers.
Combine lemon juice, water and sugar in a large pitcher; stir to dissolve sugar. Add lemon slices. Chill. Serve over ice. Garnish with orange slices, strawberries and a sprig of fresh mint.
Mix all together. Can even turn out on countertop and knead all together. When mixed, press out with hands onto pizza pan or 9 x 13-inch cookie sheet. Top with your favorite pizza sauce and toppings.
Heat the milk. Soak the plain gelatin in a bit of cold water. Mix 1 cup sugar, Clear Jell and egg yolks. Add to milk; cook until thick. Add soaked gelatin and 1 more cup sugar. Cool. Add the cream, beaten egg whites and milk to fill. You can add any kind flavor instant pudding, if you wish.
Add sugar to beaten eggs, then add flour which has been sifted with baking powder and salt. Beat all these together. Put the butter (1/4 pound) in saucepan along with the milk. Bring just to a boil and add to and beat the first mixture. Add the flavoring. This cake may be baked in a tube pan, greased and floured well, at 325°. Cooking will require from 45 minutes to 1 hour. It may also be used for all kinds of cupcakes or layer cakes and baked 20 minutes at 375°.
Beat eggs well, then add sugar, oil and vanilla. Beat well. Add apples. Sift flour 3 times, then sift with soda. Add nuts. Combine apple batter with flour and nuts. Bake in 2 layers, starting in cold oven. Set at 350° for 45 minutes.
Combine all but the ham and cheese and mix together well. Spread the meat mixture out on a large piece of foil and roll/pat to form a 10 x 12 inch rectangle. Arrange the ham on top leaving a small margin around the edges. Sprinkle cheese over the ham. Starting from the short end, roll up loaf using the foil to lift (jelly-roll style). Place roll seam side down in a 9 x 13 inch pan. Bake at 350° for 1 hour 10 minutes. Put extra cheese on top the last 5 minutes.
Mix 1/2 cup sugar and the cornstarch in saucepan. Stir in berries and water. Heat to boiling; boil and stir 1 minute. Pour into ungreased casserole. Mix remaining ingredients until soft dough forms. Drop dough by 6 tablespoons onto hot blueberry mixture. Bake until golden brown, about 15 minutes in 425° oven.
Combine 6 cups fruit juice and sugar, stirring until sugar is dissolved. Add ginger ale. Serve over ice, if desired. Garnish punch with fresh strawberries and pineapple chunks.
Mix first 6 ingredients together. Form into one large ball or 2 small balls. Roll in chopped pecans. Wrap in plastic wrap. Store in refrigerator.
Combine all ingredients in large pan and bring to a boil. Cover and reduce heat; simmer for 30 minutes to blend flavors. Strain and serve hot.
Cook macaroni; drain. Combine soup and milk; add to macaroni. Simmer. Add onion, pepper and meat. Put in casserole pan and bake at 325° for 30 minutes.
Mix together first 3 ingredients. Roll out 2 packages crescent rolls in about a 10 x 12-inch square. Pinch ends together and press flat. Place on cookie sheet and bake 10 minutes at 350° until golden. Cool. Spread cream cheese mixture on cooled bread. Sprinkle vegetables on top. Cut in squares and serve.
Mix together the brown sugar, sugar and margarine. Add the vanilla, flour, baking soda and cream of tartar. Mix all together. Add and mix with wooden spoon the Rice Krispies. Drop by spoonful on cookie sheet. Bake at 350° for 5 to 6 minutes.
Cook vegetables until tender. Pour in a greased casserole dish. Mix onions, cheese and mayonnaise. Spread over vegetables. Melt margarine and mix with crackers. Spread on top and bake for 30 minutes at 350° in oven.
Cook squash in salt water until tender; drain. Saute sausage and drain. Combine sausage and squash with remaining ingredients. Save 2 tablespoons of cheese to sprinkle on top. Spoon into sprayed (Pam) 9-inch pie plate. Bake 45 minutes in 350° oven. Serves 4 to 6.
Cook noodles in boiling water until tender; drain. Drain water from tuna. Place all ingredients in a casserole. Salt and pepper to taste and mix well. Top with buttered 1/2-inch squares of bread. Bake in 350° oven for 45 minutes.
Lightly butter glass casserole dish. Put in uncooked chicken. Place 2 slices of cheese on top of each chicken piece. Cover cheese with generous amount of stuffing, making small mounds and being sure to cover cheese. Blend can of chicken soup with white wine. Pour evenly over casserole. Bake uncovered at 325° for 50 to 60 minutes. Test into center making sure chicken is white and done. Can be made in advance, pouring soup and wine over just before baking. (Refrigerate until ready to bake.)
Mix all and roll into 3 or 4 rolls. Cover each roll in waxed paper and leave in refrigerator overnight or longer. Slice and bake at 325° until light brown.
Place cheeses in small bowl and let stand at room temperature until softened. Add onion and Worcestershire sauce, blending on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl. Cover; chill for 8 hours. Shape mixture into one large ball. Roll in parsley and place on serving plate. Cover and chill 2 hours or until firm. Serves 12.
Mix all ingredients, except crackers, in saucepan and heat. Pour over crackers, which you have placed in a brown paper bag; shake. The oil will be absorbed by the bag so you may want to use double thickness or else change bags after the 1st shaking.
Mix cake mix, butter, 1 egg and nuts by hand. Pat in greased pan. Mix powdered sugar, cream cheese, 2 eggs and vanilla well. Pour over first mixture. Bake at 350° for 40 to 45 minutes.
Melt Hershey bar in a plastic bowl in microwave at 50% power for 3 minutes. Blend Cool Whip into melted Hershey bar and pour into pie shell. Cool for 1 hour in fridge. Enjoy!
Combine peanut butter with confectioners sugar and softened cream cheese. Fold in whipped topping. Spoon mixture into crust. Place in freezer for several hours before serving.	After cutting pie, place on dessert plates and drizzle chocolate syrup lightly over each piece. Store leftovers in refrigerator.
You will need a 10-inch spring-form pan and a cookie sheet or other pan underneath to catch drippings.
Preheat oven to 400°. Spray muffin pans with cooking spray. Beat milk, oil and egg and stir in flour, oatmeal and sugar just until moistened. Fold in Vidalia onions, cheese and pecans.
Moisten bread with small amount of water or milk. Mix with beef. Form into small meatballs; brown. Brown chopped onion in fat. Add other ingredients. Pour over meatballs and simmer 30 minutes or until meatballs are done.
Combine cream cheese, onion and Worcestershire sauce in a small bowl. Place in Pyrex pie plate. Cover mixture with chili sauce; sprinkle crab meat over sauce and add parsley flakes.
Sift flour and measure. Resift with baking powder, salt and soda. Combine beaten egg with orange juice, water, cooking oil and Sweet 10. Stir into dry ingredients just enough to moisten. Fold in cranberries and nuts. Turn into well-greased 9 x 5 x 3-inch pan. Bake at 350° for 50 to 60 minutes.
Mix thoroughly sour cream, soup, chicken broth, chilies and onions. Set aside. Grease 9 x 13-inch dish. Layer with 1/3 tortillas (torn in bite size pieces). Top with 1 cup cooked chicken (cubed). Layer with 1/3 sour cream mixture. Sprinkle with 1/3 Cheddar cheese (shredded). Layer 2 more times, ending with cheese.
In mixing bowl, cream together butter and sugar until light and fluffy. Add eggs and butter, blending thoroughly. Sift together flour, baking powder, soda and salt. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients. Add bananas and nuts just until blended. Pour into greased 9 x 13-inch pan. Bake for 40 to 45 minutes at 350°. Cool on wire rack.
Mix all ingredients, except sausages and place in a bean pot. Bake at 350° for 40 minutes. Top with hot sausages and serve.
Brown ground beef with green pepper, onion and chili powder in heavy saucepan, stirring until ground beef is crumbly. Drain. Add soup, undrained tomatoes, undrained beans and water. Mix well. Simmer for 15 minutes or longer. May omit water and/or tomato juice and serve in taco shells if preferred. Yields 4 servings.
Brown ground beef with onion in a large pan. Drain grease and return to pan. Add stewed tomatoes, sauce, water, corn and seasonings to the ground beef. Simmer 10 minutes. Add egg noodles and cook at fast simmer 12 to 15 minutes or until noodles are tender. If too soupy, simmer until liquid cooks down. Great served with a green salad and French bread.
Blend smooth all but pumpkin or sweet potato with 1/2 cup of the water. When smooth, add remaining liquid and as much of the pumpkin or sweet potato as the blender can whiz. Pour contents in with remaining squash. Stir well. Cook over medium heat in a saucepan, stirring constantly, for about 10 minutes. Pour into baked pie crust. Chill. To serve, sprinkle coconut on top or soy whipped cream.
Mix together slowly the egg, flour and salt, then add liquids. Add veggies last. Heat oil in a pan until it's really hot. Deep fry tortillas with 2 tablespoons of batter per tortilla. Turn once, spooning hot oil on top until tortilla is golden brown.
Spread both cans of pie filling in bottom of 9 x 13-inch cake pan. Crumble and sprinkle dry cake mix all over top of pie filling. Pour melted oleo over top of cake mix and then top the entire dish with the chopped pecans.
Cook cake mix according to directions in rectangular cake pan. While warm, poke holes in cake with straw or wooden spoon every couple of inches apart. Pour milk over cake so that it seeps into holes. Sprinkle with coconut and then cover with caramel.
Bake pie shell. Remove and turn heat to 300°. Saute bacon until crisp and crumble. In 3 tablespoons of oil, saute onions. Beat eggs slightly. Stir in sour cream, pepper, chives, onions and bacon. Pour into pie shell and sprinkle with seeds. Bake 30 minutes.
Mix all ingredients together and form into loaf. Bake 1 hour and 20 minutes at 350°. Use meat thermometer to be sure of doneness. Don't overcook.
Combine bread crumbs and 4 tablespoons Parmesan. Dip chicken in egg, then coat with crumb mixture. Heat oil in skillet. Cook chicken 5 minutes per side or until done. Add desired amount of sauce and heat until hot. Remove to serving dish. Sprinkle with remaining Parmesan.
In a large bowl, mix first 4 ingredients, plus one cup of the flour. Add margarine and hot water and stir until margarine is mostly melted. Add rest of flour and mix well. Cover and let rise 15 minutes. Turn out on floured board and knead until no longer sticky. Shape your rolls. Place on buttered pans. Cover and let rest for 15 minutes. Bake at 400° for 10 minutes or until golden brown.
Dump undrained pineapple in a lightly greased 9 x 13-inch baking pan. Swirl it around to fill all corners. Cover pineapple with cherry pie filling. Sprinkle dry cake mix over pie filling. Pour melted butter over cake mix. Sprinkle nuts on top, if desired. Bake at 350° for 50 to 55 minutes until lightly browned.
Simmer water, tea bags and cloves for 10 minutes. After 10 minutes, remove tea bags and cloves. Add juice, sugar and lemon juice. Keep warm and serve.
Mix together salt, oleo, egg, milk, and pudding and beat for 2 minutes. Pour into well greased 9 inch pie pan and press around evenly. Place sliced peaches (drain and keep juice) in pan. Beat together cream cheese, 3 Tbsp. peach juice and 1/2 cup sugar. Beat until creamy. Spread over peaches to within 1 inch of edge of pan. Mix 1 Tbsp. sugar and 1/2 tsp. cinnamon together. Sprinkle on top. Bake 30 - 35 minutes at 350 degrees.
Mix together nuts, coconut and brown sugar. Fold won ton squares into triangles and round off corners with scissors. Unfold and place 2 teaspoons of the filling in center. Moisten edges with water and refold. Cook in hot oil until golden, turning once. Drain on paper towel and sprinkle with powdered sugar.
Beat the vinegar, salt and mustard in a bowl until dissolved, then beat in the oil. Season with the pepper and herbs. Or, place all ingredients in a screw-top jar and shake vigorously for 30 seconds to blend thoroughly. Taste carefully for seasoning.
Mix all ingredients together. Bake at 350° for 30 minutes. Great in crock-pot. Will need to increase baking time.
Brown beef and drain. Saute onion and add garlic. Add ground beef; stir in tomato sauce, ketchup, oregano and sugar. Cover and simmer 10 minutes. Remove from heat. Add cheeses; stir until cream cheese is melted. Serve warm with tortilla chips and vegetables.
Thoroughly wash and dry strawberries; cut in halves. Place strawberries in baked pie shell.	Mix water with sugar and cornstarch. Cook 2 to 5 minutes; add strawberry Jell-O. Stir until dissolved. Pour over strawberries in crust and top with whipped cream. Serves 8.
Heat oven to 350°. Mix powdered sugar, margarine and flour. Press into ungreased 13 x 9 x 2-inch pan. Bake 12 to 15 minutes. Mix remaining ingredients and spread over baked layer. Bake 20 minutes and cool. Frost with orange, lemon or chocolate frosting. Cut into bars. Yields 3 dozen.
Beat 1 whole egg and yolks of 2. Add sugar and cornstarch. Mix well. Add hot water and stir, then add juice of 2 lemons and grated rind of 1. Cook over double boiler until thick (at least 15 minutes).
Line large baking dish with aluminum foil. Put in sliced potatoes and Italian dressing. Dot with margarine. Pour in water. Bring the foil over potatoes to seal. Bake 45 minutes to 1 hour at 350°.
Slice onions 1/4-inch thick and separate into rings. Combine eggs, milk, salt and flour. Dip rings in batter and immediately fry in about 2 cups of hot oil. Drain well. Sprinkle lightly with salt. Serve immediately.