HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in baking dish. In another bowl, mix 1 cup sugar, flour and milk until smooth. Pour into butter. Do not mix. In another bowl, mix berries and 1 cup sugar. Pour in baking dish. Do not mix. Bake in oven 1 hour at 325° until golden brown.
Beat the cream cheese until smooth. Add salsa, green onion, garlic salt and chili powder, mixing well. Spread a heaping tablespoonful of the cream cheese mixture on each tortilla. Roll up each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet. Cover and chill at least 2 hours. Slice each roll into 4 pieces. Top each appetizer with a small amount of guacamole and a small red chili pepper, if desired. Serve with additional guacamole. Yields 4 dozen roll-ups.
Mix cream cheese and taco mix. Spread on tortilla. Sprinkle salsa and black olives over flat tortilla. Roll jelly roll style and chill at least 2 hours. Repeat for each tortilla. Before serving, cut into 1/2-inch pinwheels and serve.
In bowl, mix eggs, Ricotta, Parmesan, parsley, salt and pepper; set aside. In a separate container, mix spaghetti sauce and sausage.
Pare and slice potatoes. Core and slice apples. Layer in a buttered casserole. Combine remaining ingredients in saucepan; heat until sugar	is dissolved.	Pour syrup over apples and potatoes. Cover and bake in a 350° oven for about 1 hour, or until potatoes are done. Good served with ham.
Drain artichokes and preserve the liquid. Cut artichokes into quarters. To cooled rice mixture, add chopped green onions and artichokes. Mix mayonnaise with liquid from artichokes. Pour over rice and mix well. Keep refrigerated.
Sift together flour and salt. Pour boiling water over margarine, then add egg and yeast to mixture. (Make sure the water isn't too hot for yeast). Mix well and add flour. Let rise and then make off rolls and let rise again. Bake in 400° oven for 25 minutes.
Take tomatoes and onions; boil until soft. Drain in a jelly bag for 3 or 4 hours. Don't use juice in catsup; add sugar, salt, cloves, cinnamon and vinegar. Boil 10 minutes. Makes 5 pints.
Fry onion and ground beef. Drain grease from beef. Add seasonings. Add beans and soup. Pour into greased casserole dish. Mash potatoes with warm milk. Put on top of beef and bake for 15 minutes at 350°.
Put dry ingredients in unbaked pie shell. Pour milk in and stir with finger so you don't tear the pie shell. Dot with butter; bake.
Spray pan with oil. Pour pie filling in bottom of pan. Remove crust from bread. Slice bread into small slices and place on top of pie filling. Beat sugar, margarine and eggs until mixed. Pour over pie filling. Bake at 325° or 350° until brown.
Combine all ingredients, except French rolls. Scoop out middle of French rolls. Place 1 tablespoon of cheese mixture into roll. Bake at 350° for 15 to 20 minutes or until well heated.
Combine first 4 ingredients. Stir until sugar is dissolved. Put in freezer overnight. Remove 3-4 hours before serving. Place in punch bowl and add ginger ale.
Parboil cabbage and place in greased casserole. Melt 1/4 cup margarine and add the flour; add milk and cheese and cook until thickened and the cheese is melted. Pour over cooked cabbage; have bread crumbs browned in the 1/4 cup of margarine and spread over all. Bake 45 minutes to 1 hour at 350°.
Cook milk, sugar, flour and Nestle Quik until mixture begins to thicken. Add egg yolks that have been beaten, oleo and vanilla. Pour into baked pie shell. Cover with "Never Fail Meringue."
Blend for 3 minutes at medium speed in a blender. Put in an ungreased pie pan. Bake at 375° for 20 minutes.
Place thawed potatoes in 9 x 13-inch baking dish. Mix next 5 ingredients together and spread over potatoes. Top with corn flakes and drizzle melted butter on top. Bake, uncovered, at 350° for 45 minutes.
Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened, then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and chocolate. Beat 1 minute longer. Pour batter into 10-inch fluted or straight-sided tube pan which had been greased and floured. Bake at 325° for about 1 hour and 20 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with powdered sugar and top with Chocolate Glaze and coconut.
Dissolve gelatin in hot water. Add all the rest of the ingredients. Pour into 8 x 8 x 2-inch square pan. Chill until set. Cut into squares to serve. Serves 8.
Beat egg white until foamy. Stir in pecans until coated. Set aside. Mix other ingredients well. Sprinkle over pecans and stir. Spread on a cookie sheet. Bake at 300° for 15 minutes. Stir. Bake 15 minutes more. Store in an airtight container.
Blend cheese, bacon, garlic powder and olives. Form into bite-size balls. Chill. Just before serving, roll in crushed Doritos and serve with whole Doritos.
Cut fish in 1-inch cubes. Fry bacon in large skillet. Add onion and brown. Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky. Add milk and seasonings. Heat and serve. Do not boil. Add canned corn, if desired. Recipe will feed 8.
Combine 1/2 cup sugar and flour in top of double boiler. Beat egg yolks in small bowl and add 1/4 cup milk. Heat 1 3/4 cups milk and add to sugar and flour mixture; cook in double boiler, stirring until it thickens. Slowly add egg and milk to mixture, stirring constantly. Cook until it thickens, stirring constantly. Add coconut and pour into pastry shell.
Melt margarine in saucepan. Remove from heat. Add brown sugar; mix well. Add eggs; mix well. Add dry ingredients and vanilla; mix and fold in chocolate chips.
Brown beef, onion and garlic in butter; add seasoning, olives and tomato sauce. Using a 2-quart casserole, add enough meat mixture to cover the bottom of the casserole. Alternate layers starting with a tortilla, meat sauce and then cheese. Add water and cover. Bake at 400° for 30 minutes. Cut in quarters and serve.
In large bowl, mix yogurt together with sugar, eggs and baking soda. Add flour, baking powder and butter. Mix well and knead to a soft dough.
Alternate toast, cheese and mushrooms in baking dish. Mix remaining ingredients. Pour this mixture over toast, cheese and mushrooms. Cover and bake one hour at 350°.
Shred cabbage and chop onion, green pepper and celery. Combine remaining ingredients and mix. Better if stands a few hours. Will keep a couple weeks.
Mix all together; knead until soft. Divide into portions and knead food coloring into each. (Keeps indefinitely in refrigerator.)
Prepare brownies according to package directions for cake-like brownies. Fold in vanilla chips. Spread half of the batter in a greased 13 x 9 x 9 baking pan.
Mix self-rising flour, cinnamon and sugar together. Dice banana and add to dry ingredients along with oil, vanilla, eggs, pineapple, nuts and coconut. Stir but do not beat; pour into a greased pan. Bake at 350° for 1 hour and 20 minutes. This is best baked in a tube pan. Before taking cake from pan, let cool. Serves 8.
Place pork in a heavy plastic bag. Add remaining ingredients. Seal bag and refrigerate 1 hour or overnight. Grill over medium coals until done or broil 6 inches from heat 8 to 10 minutes, basting with remaining marinade. Serves 4.
Preheat oven to 350°. Combine all ingredients thoroughly. Grease 1 large or 2 small pie plates with margarine. Pour mixture in and bake 40 to 50 minutes.
Cut angel food cake into slices to cover bottom of 9 x 13-inch pan. Make filling in small saucepan; butter, powdered sugar, vanilla and egg yolks. Cook through but do not boil. Stir constantly. Set aside to cool.
Cream shortening, sugar, vanilla and eggs. Add rest of ingredients. Mix well (will be real thick). Drop onto greased cookie sheet. Bake at 350° until done. Yield: 6 to 7 dozen.
Mix all ingredients. Spread in an ungreased loaf pan, 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch. Bake, uncovered, in 350° oven until done, about 1 1/2 hours. Let stand 5 minutes. Remove from pan. Makes 8 servings, 255 calories per serving.
In a saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain.
Heat oven to 350°. Grease and flour 2 round pans, 9 x 1 1/2-inches. Beat all ingredients, except walnuts, on low speed 30 seconds, scraping bowl constantly, then beat on high speed 3 minutes, scraping bowl frequently. Stir in walnuts. Pour into pans. Bake 35 to 40 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Beat ingredients on slow speed until blended, then on high speed for 2 minutes. Bake at 350° for approximately 35 minutes, or until inserted toothpick comes out clean.
Melt butter, mix with flour to make a paste. Add salt and milk. Cook until it starts to thicken. Beat egg, add some of the milk to it and mix together before adding back (keeps the egg from cooking when it's added to the hot milk). Cut up 1/2 pound Velveeta cheese into chunks and cook until it melts. Pour over cooked macaroni noodles. Bake at 425° about 15 minutes.
Roll pork chops in flour and brown in oil in skillet. Salt and pepper to taste. layer in deep casserole dish with soups and water. Cover and bake at 350 degrees until tender. The gravy is good on potatoes or bread.
Melt butterscotch in double boiler over boiling water. Remove from heat. Stir in peanuts and chow mein noodles. Drop by teaspoons onto wax paper. Let stand twenty minutes, until firm. Makes about 36 pieces.
Combine flour and sugar. Make a well in the center of the mixture. Combine next 4 ingredients until moist. Spoon into greased and floured muffin pans, filling about 2/3 full. Bake at 400° for 12 to 14 minutes. Sprinkle with powdered sugar (optional).
Mix water and yeast together; let stand for a while. Add eggs and oil together; beat slightly. Combine flour, salt and sugar. Combine flour mixture with egg mixture, water and yeast. Cut and let rise in pan for an hour. Bake at 350° for 20 to 25 minutes.
Combine peaches, pineapple, oranges, bananas and cherries in a bowl; mix gently. Fold in pie filling. Chill, covered, until serving time. Yields 10 servings.
Cook broccoli just until tender. Chop slightly. Saute onion and garlic in 2 tablespoons margarine. Add soup and cheeses and cook just until melted. Mix all in a large bowl and add the 1/2 cup milk. Pour into a medium to large casserole and bake at 350° just until it bubbles, about 25 minutes. Top with onion rings and brown slightly.
Drain pineapple, reserving 2 tablespoons of juice. Combine pineapple and cream cheese, thinning as needed with reserved juice. Add walnuts and mix well. Rinse celery well and cut off bottoms, but leaving the leafy tops. Spread cream cheese mixture into groove of celery stalks.
Saute onions, pepper and garlic in oil until onions are clear. Add tuna and mix well. Pour in baking dish. Top with crust.
Mix butter and Oreos and spread in 9 x 13-inch pan. Blend cream cheese, confectioners sugar and Cool Whip and pour on top of cookie mixture. Mix puddings and milk and pour on top of mixture. Refrigerate, then top with additional Cool Whip and shave a chocolate bar on top.
Heat applesauce. Dissolve gelatin in applesauce. Add mandarin oranges. Stir. Add pineapple and ginger ale. Stir. Pour into 9 x 13-inch dish and refrigerate.
Combine chicken, onion and green pepper. Layer alternately with tortillas (which have been dipped in hot stock, just long enough to soften) in shallow 3-quart buttered casserole. Top with cheese and sprinkle with chili powder and garlic salt. Add in order: chicken soup, mushroom soup and tomatoes. Bake at 350° for 30 to 45 minutes. Serves 8 to 10.
Preheat oven to 350°. Brown meat; sprinkle with oregano. Add rest of ingredients; mix well. Fill buns. Wrap in aluminum foil. Bake 15 to 20 minutes at 350°.
Cook the first 4 ingredients, mixed, in double boiler until custard coats spoon. Add the orange rind. When cool, add the whipped cream. Makes enough for one large angel or chiffon cake. (Cut cake into slices; put big spoonful of sauce on each.)
In large frying pan or electric skillet, fry bacon, garlic, celery, onion and pepper in olive oil until onion is translucent (do not brown). Add the rest of the ingredients except the Clamato juice and the shrimp. Bring to a boil, then simmer for 3 hours, adding Clamato juice as necessary to thin the sauce. Add shrimp and boil for no longer than 10 minutes. Serve immediately over rice.
Preheat oven to 350°. Mix all ingredients in one bowl until well blended. Add pecans. Grease and flour two large loaf pans or four (1-pound) coffee cans. Bake 45 to 60 minutes.
Brown meat. Add onion and celery. Simmer until tender. Add water. Combine rest of ingredients and add to mixture. Place in a 9 x 12-inch baking dish (or 2 smaller ones). Cover and bake 30 minutes at 350°. Uncover and bake another 30 minutes or until rice is done. Sprinkle noodles on top. Bake 15 minutes longer. Serve with soy sauce.
Mix sugar, flour and salt in heavy saucepan. Add milk and butter (oleo). Cook on medium heat, stirring often.
Combine sweet and sour mix with vodka to taste (may vary with taste with vodka). Serve mix in glass with ice. Pour a little soda water on top of drink in glass, along with 1 teaspoon of cherry juice.
*Can use 1/4 teaspoon each of cinnamon, nutmeg and allspice and 1 teaspoon lemon extract.
Cream butter or margarine and sugar until fluffy. Add egg yolks and rind; beat well. Add flour, sifted with salt and soda; blend. Spread in a shallow pan, 12 x 8-inch. Cover batter with apricot filling. Beat 1/4 cup sugar into egg whites gradually. Spread meringue over filling. Bake in a 350° oven for 40 minutes. Cut into slices while warm.
Put in large glass container and let stand on counter, fermenting for 1 week to 10 days. Put in refrigerator for 3 to 5 days. Give it the feed; let stand 8 to 12 hours.
Cut lettuce in bite-size pieces. Add chopped onion and chopped eggs. Add salt and pepper; toss together. Fry bacon until crisp. Remove bacon and add sugar and vinegar to pan. Cook for 1 minute. Pour over lettuce just before serving and put crumbled bacon on top.
Spray sheet cake pan with Pam. Sprinkle nuts in bottom of pan. Then sprinkle coconut over nuts. Prepare cake mix as directed on box; pour over nuts and coconut. Mix together melted margarine and softened cream cheese with powdered sugar. Pour this mixture over cake mix. Bake at 350° for 45 minutes. Serve warm with vanilla ice cream. Enjoy!
Mix each ingredient as listed.	When well mixed put in 9 x 13-inch glass dish and freeze overnight.	Cut in squares to serve.
Mix soy sauce, sherry, brown sugar and seasonings. Add beef; let stand 10 minutes to marinate.
Dilute	soup with milk. Coat chicken pieces with this mix, then roll in seasoned crumbs. Bake 1 hour at 350°.
Mash 3 bananas. Add sugar, margarine, soda, salt and sour milk. Mix. Add flour and nuts. Bake at 400° in a loaf pan for 50 minutes.
Combine meat, crumbs, onion and seasonings; mix lightly. Divide meat mixture into 3 portions. On wax paper, shape each portion into a 6-inch patty.
Combine in bowl flour, sugar and cocoa; set aside. Combine margarine, oil and water in saucepan; boil 2 minutes. Pour over dry ingredients. Stir eggs, milk, baking soda and vanilla into batter; bake 20 minutes at 375°.
Mix oleo, sugar and egg. Stir in milk and lemon extract. Sift and add cream of tartar, soda, salt and flour. Stir in raisins. Mix well.
Heat 3 cups of water to boiling. Mix soup base in remaining cup of water and add to boiling water, stirring with a whisk until smooth. Reduce heat and add cheese, continuing to whisk until cheese is melted. Add broccoli and simmer for 5 minutes, stirring often. Serves 4.
In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, adding sugar if needed. Chill and serve. Make 8 servings.
Combine all ingredients together into bowl; beat with mixer until sugar is dissolved. Put in salad dressing bottle. Makes 1 1/2 cups.
Mix together the margarine, flour and powdered sugar. Pat into 8 x 16-inch pan and bake for 20 minutes at 350°. Remove from oven and add mixture of eggs, sugar, flour and lemon juice. Pour on as top layer. Return to oven and bake an additional 20 minutes. Sprinkle with powdered sugar after removing from oven and cut into bars.
Spray crockpot well, mix all ingredients well and bake on low for 6-8 hours. Do not lift lid until ready to serve. Scoop out chocolate mess into bowls and finish with a spoonful of vanilla ice cream or frozen yogurt. Enjoy!
Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until thawed and separated. Pour into a 13 x 9 x 2-inch pan. Chill until set. Spread sour cream on top and chill again. Dissolve cherry gelatin in 1 cup boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture. Chill. Cut into squares and serve over lettuce leaves. Top with whip cream if you like. Makes 12 to 16 servings.
Mix margarine and flour. Add Rice Krispies, cheese, pepper and salt. Shape into small balls. Place on greased cookie sheet. Press. Bake at 350° for 25 minutes.
Stir together all ingredients, except ginger ale and garnishing items, until sugar is dissolved. Chill in refrigerator for 4 hours. When ready to serve, add ginger ale and pour into chilled punch bowl. Make garnish to float on top with one pineapple ring, an orange slice on top of pineapple, then a lemon slice and lime slice, completing decoration with a pineapple tidbit. Secure with a toothpick. Serves 40.
Mix bread crumbs, salt, cheese and pepper. Dip chicken in milk, then roll in bread crumb mixture. Coat well. Put 1/2 melted butter in long casserole pan. Place chicken in pan and pour rest of butter on top. Can be refrigerated until ready to bake. Best if sets in refrigerator for at least 1 hour. Bake in a 350° oven; turn once if needed. Serve with mashed potatoes or rice, vegetable and salad.
Stir together all ingredients. Makes 2 large and 1 small double-crusted pies. Best if made with thin homemade crusts. Bake at 375° to 400° for 20 to 30 minutes. Brush tops heavily with butter.
Brown pork chops in large skillet. Combine other ingredients. Pour over chops and simmer covered for 10 minutes. Turn and baste chops. Add green pepper. Cover and simmer 10 to 15 minutes longer or until tender. Thicken sauce with cornstarch water mix.
In a saucepan, add water, sugar and salt. Bring to a boil and let boil 2 1/2 minutes. Add to Marshmallow Creme 1/3 at a time, beating hard after each addition. Stir in nuts. Drop by spoonfuls on wax paper.
Combine the butter, brown sugar, orange zest and orange juice and melt in microwave. Partially cook the sweet potatoes or yams in boiling water. Drain, peel and slice in quarters. Place in glass pan and pour liquids over. Bake at 375° for 20 to 25 minutes.
In blender combine milk, sugar, cocoa and salt. Split vanilla bean. Scrape as much of inside of bean as possible and add to mixture in blender. Process mixture until well combined. Store in tight jar in cool, dry place. To use, combine 1/2 cup and 3/4 cup boiling water. Makes 20 (3/4 cup) servings.
Drain spinach well, reserving 2 tbsp. liquid. Chop spinach if using whole leaf spinach. Combine reserved liquid, sour cream, mayo and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight to blend flavors. Serve with vegetables, bread or crackers.
Place a sheet of wax paper on a microwave-safe plate. Cut pita bread in half to form thin circles. Place on wax paper. Spread butter on the rough side of each circle. Sprinkle each circle with half of the garlic powder, oregano and cheese. Sprinkle each circle with paprika. With scissors or knife, cut each circle into 4 triangles. Arrange triangles to form a circle around the edge of the plate. Place in microwave oven for 1 minute on High. Turn plate halfway around. Microwave one High for 1 minute more. After that, if the pita triangles are not crisp and edges curled up, microwave for 10 to 30 seconds more. Use pot holders to remove and let cool for 2 minutes.
Combine all ingredients, except Rice Krispies, in saucepan and cook 10 minutes on top of stove. Remove from heat and add Rice Krispies. Set aside to cool. When cool, roll into "fingers" and roll in coconut or powdered sugar.
Preheat oven to 350°. Combine melted margarine with crushed crackers. Place half of crumbs in bottom of casserole dish. Cook celery in salted water for about 5 minutes and drain. Mix celery with water chestnuts, almonds, soup and milk. Pour into casserole dish on top of crumbs. Cover top with remaining crumbs and bake at 350° for 35 minutes, covered. Uncover and bake for 10 minutes more.
Peel and quarter each apple. Roll each crescent roll out and starting from the little end of roll, roll each over a quarter of apple. Place in greased 9 x 13-inch casserole dish, adding the rest of apple between the crescent rolls. Melt margarine in microwave on Low; add sugar and cinnamon to the margarine. Spoon mixture over rolls/apples, then pour the Sprite drink around the edges and around the apples. Bake in 350° oven until apples are tender and the rolls are golden brown.
Beat egg yolks; add to milk, then pour in lemon juice. Pour into graham or vanilla wafer crust.
Cream butter until light. Combine egg, sugar and vanilla; beat until well blended. Blend egg mixture into creamed oleo. Sift dry ingredients together and add to butter mixture. Mix well. Stir in applesauce. Beat well with mixes, add pecans and dates or raisins. Pour into loaf pan, greased. Bake at 350° for 1 hour.
Mix cake according to directions. Add fruit, raisins, and nuts. Put in greased tube pan or loaf pan. Bake at 350° for about 35 minutes.
Pound breasts out flat; sprinkle with salt, pepper, onion and parsley (very few). Place strip of butter on narrow end of chicken; roll. Cover each breast with flour; shake off. Dip in beaten egg (with water added), then roll in crumbled corn flakes. Chill one hour (or may be stored in refrigerator for several hours if desired). Deep fry each piece 5 to 10 minutes just before serving time. Serves 6.
Beat eggs; add sugar, flour, milk, melted butter, vanilla and salt. Pour in unbaked pie shell. Bake 15 minutes at 400°, then at 325° until done and firm in center.
Combine pumpkin, bacon, onion, green pepper and mushrooms in a medium bowl. Stir in eggs and milk until blended. Mix cheese with flour. Fold into pumpkin mixture. Place frozen or thawed shells on cookie sheet. Divide mixture between shells. Bake 45 minutes at 375°.
Heat oil in large saucepan over medium heat. Add onion, green pepper and garlic; cook, stirring often, until onion is soft, about 6 minutes. Add turkey, stirring and breaking up meat with wooden spoon until meat changes color.
On low speed (in mixer), cream butter and sugar until fluffy. Add eggs, 1 at a time, and mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Add blueberries and stir by hand. Grease muffin tins well with butter and grease top surface of pan as well. Pile mix high in each muffin cup. Sprinkle sugar over tops. Bake at 375° for 30 minutes. Cool in pan for 10 minutes.
Mix all ingredients until well blended. Pour into 13 x 9 x 2 or Bundt pan; bake 35 to 45 minutes at 350°.
Combine green beans and onion; set aside. Combine sugar and vinegar; stir until sugar dissolves. Add remaining ingredients; stir well. Pour over green beans. Stir to coat. Cover and chill for at least 8 hours. Yields 6 servings.
Melt margarine in iron skillet. Mix ingredients. Stir and cook until thick. Pour into baked pie crust. Cover with meringue and brown in oven.
Dissolve jello in water. Mix with strawberries, nuts, bananas, and pineapple. Place 1/2 of mixture (about 3 cups) in a glass dish and refrigerate 1 1/2 hours. Leave other half at room temperature. Spread sour cream over first part of congealed mixture and add remaining strawberry mixture. Refrigerate until all is congealed.
Pour the boiling water over the All-Bran, oatmeal, Shredded Wheat and shortening in a large bowl. Cool. Add the remaining ingredients. Mix and store in 1-quart containers in refrigerator. Bake at 375° for 25 minutes. Fill muffin pans half full.