HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese and 1/2 cup butter in bowl. Add 1 1/2 cups flour; stir until smooth. Shape dough in ball. Cover with plastic wrap. Chill 1 hour. Saute mushrooms and onion in 1 1/2 tablespoons butter in heavy skillet over low heat. Remove from heat and stir in sour cream, salt, thyme and 1 tablespoon flour. Roll pastry to 1/8-inch thickness. Cut with 4-inch circle. Place 1/2 teaspoon mushroom mixture in center of each. Fold dough in half and press edges with fingers. Place on ungreased baking sheet. Brush tops with egg and prick top with fork. Bake at 450° for 12 minutes. Freezes well. This is worth the effort!
Sprinkle roast with tenderizer on both sides. Combine all other ingredients. Pour over roast. Let stand in refrigerator for 6 hours, turning once after 3 hours.
Bring pineapple to a boil; add lime jello. Gradually add to softened cream cheese. Refrigerate until soupy. Fold whipped cream into mixture. Add celery and nuts. Refrigerate until firm.
In mixing bowl, beat cake mix, whipped topping and egg with electric mixer until blended. Batter will be sticky. Drop by teaspoonful into 10x sugar. Roll to coat. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Makes 5 to 6 dozen.
Sift together in large bowl the dry ingredients. Add the milk and egg and mix well. Heat muffin cups until oil is hot. Add mixture and bake at 350° for 15 minutes.
Cream margarine and sugar. Add eggs, 1 at a time, beating well after each. Add grated lemon rind. Combine flour, salt and baking powder; add to mixture, alternately with milk. Add nuts, if desired. Bake in a well-greased loaf pan for 55 minutes at 350°.
Brown and drain sausage. Add salsa, chili and cheese. Simmer until cheese is melted and mixture is thoroughly heated.
Combine sugar, margarine, salt, buttermilk, egg and vanilla until smooth. Add dry ingredients. Reserve 1 cup of the chopped Heath bars and nuts; set aside. Mix dry ingredients and wet ingredients until smooth. Put in 13 x 9-inch greased pan. Sprinkle nuts and Heath bars on top of batter. Bake at 350° for 25 to 30 minutes or until brown.
Mix first 3 ingredients in bowl. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Boil chicken in large pot for 1 hour, or sooner if tender. Remove chicken from pot. Add remaining ingredients to boiled chicken broth. Cut-up chicken and add to broth. Add noodles. Homemade noodles are great with this recipe. Simmer for 2 to 3 hours. Add ingredients to suit taste.
Soak bread crumbs in milk; add other ingredients except beef broth. Mix. Brown in hot fat. Add beef broth and 1/2 cup of water; pour over meatballs and simmer 1 hour.
Blend all ingredients thoroughly. Pour into 2 greased and floured pans. Bake 40 minutes at 350°.
Prepare box cake mix according to directions, using an angel food cake pan. Let cake cool. Keeping top whole, slice off 1 inch from top; place aside. Scoop out center of ring. Place cake pieces in bowl and sprinkle with brandy. Fill center of cake with pastry filling, alternating with cake pieces. Reset top of cake. Smooth over entire cake with whipped cream topping. Refrigerate 2 hours before serving.
Simmer in saucepan all vegetables until tender. Stir in cream cheese; add Tabasco and chili powder. For a more cheesy taste, add 4 ounces mild cheddar cheese and a little white wine.
Preheat oven to 350°. Mix sugar, oil, pumpkin and eggs until light and fluffy. Add dry ingredients alternately with water. Blend well. Grease two 9 x 5-inch bread pans and dust lightly with flour. Bake 45 to 60 minutes.
Line 10 1/2 x 15-inch cookie sheet with foil. Cover with a single layer of saltines. Melt butter or margarine in a saucepan and add the brown sugar. Boil for 3 minutes. Pour over saltines. Bake at 350° for 5 minutes. Pour chocolate chips over while still hot and let melt. Spread until smooth. Place in freezer until hard. Break up and serve.
Cream sugar and eggs; add oil. Sift dry ingredients and add to mixture. Add carrots. Bake in large loaf pan at 350° for 40 minutes.
Place pork chops in skillet. Add pepper rings, onion rings and can of tomatoes. Cover and bake at 350° for about 1 1/2 hours. No other seasoning is needed. The tomatoes from the skillet are good on a baked potato. No butter is needed.
Heat oven to 350°. Bake the crusts 3 minutes and cool. Combine eggs, flour, mayonnaise and milk. Mix well. Add remaining ingredients. Fold into pie crusts. Bake for 50 minutes or until a knife inserted in the middle comes out clean.
Mix cheese, sugar and egg until blended. Don't overmix. Stir in chips. Prepare cake according to the box. Bake for 10 minutes. Take cake out at 10 minutes and add cheese mixture in large spoonfuls over cake. Put cake back in oven for remaining time. (It may need longer.) Test with a toothpick. Refrigerate.
Heat oven to 375°. In a shallow bowl, combine egg, water and salt. Dip fish fillets into egg mixture and then coat generously with crushed cereal. Place on a foil-lined baking sheet. Drizzle with melted margarine. Bake at 375° for 20 to 30 minutes or just until fish flakes easily when tested with a fork. Serve with lemon juice.
Beat egg whites in small bowl until forms firm peaks. In the meantime, boil 1 cup syrup in heavy pan on medium heat until forms a soft ball. Pour syrup very slowly into beaten egg whites at high speed until blended thoroughly.
Heat cooker. Add shortening and flour and make a brown roux. Then add all the green ingredients; add water (2 quarts). You may add more water. Cook for 1 hour after it begins to boil.
Sprinkle chicken with salt and pepper and roll in flour. Brown on both sides in fat. Combine cream of chicken soup and pineapple and pour into baking dish. Place chicken sauce. Bake at 350° for 45 minutes. Use sauce as gravy for vegetables served with chicken. For more moist chicken, pour sauce over chicken.
Mix all ingredients except cheese and onion rings. Place in a 13 x 9 x 2-inch baking pan. Top with cheese. Bake in 350° oven for 30 minutes. Remove from oven and sprinkle on the onion rings and bake for 10 minutes more. Let stand 10 minutes before serving. This serves 10 people.
Batter chicken with flour. Add seasoned salt and onion salt. Fry chicken in butter-flavor Crisco oil until golden brown. Fry over medium heat.
In microwave bowl with lid (my preference is clear Pyrex), place potatoes with water. Cook on full power for 13 minutes, stirring thoroughly once halfway through cooking time. Place margarine in bowl; leave covered for 3 to 4 minutes. Mash potatoes well. Add milk slowly for desired consistency. Serve with more margarine, salt and pepper. Serves family of 5 well.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fresh fruit or cherry pie filling.
Cut up carrots and cook a little, not done. Mix carrots, onions and diced bell pepper into a large bowl and pour in the tomato soup, sugar, mustard, Worcestershire, vinegar and oil. Marinate for 12 hours.
Cook zucchini in margarine slowly until transparent. Cool and add vinegar, sugar, flour, cinnamon and nutmeg. Put in double crust and bake 40 minutes at 400°.
Mix sugar, cocoa and flour together. Add sweet milk and stir. Put on low to medium heat. Cook until it gets hot. Add margarine and vanilla. Beat egg yolks in a bowl. Put some hot mix with eggs and beat, then pour in mix. Cook until it gets thick. Pour into baked pie shell.
Combine all ingredients in bowl and mix thoroughly. Turn out onto very lightly floured rectangle (8 x 6-inch and about 3/8-inch thick). Cut with knife in 1-inch squares. Remove each square carefully and place 2 inches apart on lightly greased baking sheet. Bake in moderate oven (350°) 15 to 20 minutes or until lightly browned. Cool onto rack. Store airtight.
Cream shortening and sugar. Add eggs. Sift dry ingredients. Add to shortening mix. Add fruit cocktail. Bake at 350°. Makes a 2 layer cake.
Melt butter in 3 qt. saucepan. Add onion and celery. Cook and stir 5 minutes over medium heat.
Sprinkle rosemary and black pepper over chicken. Bake in a covered roasting pan at 400° for approximately 1 hour and 15 minutes. Serve with wild rice and asparagus.
Peel potatoes and slice into salt water. Cover and cook until tender; drain well. Mash or beat with beater. Add remaining ingredients. (May add 2 tablespoons chopped chives, if desired.) Place in large casserole dish and dab with more butter. Sprinkle with paprika for garnish.
Melt butter and cook onion until tender, covered. Stir in flour and add milk, cooking until it bubbles. Add scallops, mushrooms, salt and pepper, simmering, 15 to 20 minutes. Add wine and cheese; stir until cheese melts. Top with parsley and serve. Very easy and tasty on a cold day.
Saute celery and onions in butter until transparent. Add vegetable mixture to combined bread crumbs and seasonings. Mix lightly. Yields 10 cups.
Beat together all ingredients except cake mix and nuts. Pour into greased 9 x 13-inch cake pan. Sprinkle dry cake mix over pumpkin mix in pan. On top of this, sprinkle chopped nuts. Bake at 350° for 1 hour, no longer.
Heat oven to 350°. Mix all ingredients; spoon into 9-inch pie plate. Bake 20 to 25 minutes, or until lightly browned. Sprinkle with sliced green onion and chopped tomato. Serve with tortilla chips or crackers. Makes 2 cups.
Mix the margarine, vanilla and rest of ingredients, except chocolate chips and paraffin. Mix well. Form into small balls; set aside. Melt wax and chocolate chips over hot water in double boiler. Dip balls in chocolate and coat completely. Place on wax paper. Dip again for richer bonbons.
Brown beef and onion. Add remaining ingredients, being generous with the garlic powder. Simmer all until noodles are done. Stir it frequently to keep from sticking. Serves 4 generously. Leftovers are microwavable if larger batch is desired.
Cut peeled eggplant into 1-inch cubes. Soak in salt water in refrigerator overnight (minimum of 6 hours). Drain and place in saucepan. Cover with water. Simmer until tender; drain. Soak bread crumbs in evaporated and whole milk; set aside. Melt butter and saute onions, green pepper, and celery until tender. Combine egg-plant, bread crumb mixture, and sauteed vegetables. Add eggs, pimiento and seasonings. Blend thoroughly. Place in greased baking dish. Bake in preheated 350° oven for 45 minutes. Top with cheese. Return to oven just until the cheese melts.
Combine beans, eggs, celery, onion and enough dressing to moisten. Toss lightly. Season to taste; chill. Makes 4 servings.
Grease a 9 x 13-inch pan. Dump 1 can sweetened applesauce into it. Dump 1 can crushed pineapple on top of that. Spread 1 package of dry yellow cake mix over that. Melt 1 cup of butter or margarine and pour over the cake mix. Sprinkle 1 1/2 cups chopped nuts over the butter. Do not stir. Bake at 350° for 1 hour. Top with whipped cream.
Mix all ingredients together in a large bowl with spoon. Pour into flour and greased Bundt pan. Bake at 350° for 50 to 55 minutes. Cool. Remove from pan and sprinkle with confectioners sugar.
Preheat oven to 350°. Mix together the apples, eggs, sugar and oil. Add flour, soda, salt and cinnamon; mix well. Add nuts and raisins. Pour into greased and floured 9 x 13-inch pan. Bake 35 to 45 minutes.
Mix all ingredients, blending well. Add a few drops of green food coloring to desired color. Chill at least 30 minutes before serving.
Melt butter and combine with cake mix and pecans. Put into a 9x3 inch baking dish. Mix brown sugar and cream cheese together. Spread over top of cake mixture. Sprinkle pecans over the top. Bake in oven at 325 degrees for 30 minutes.
Preheat oven to 375°. Mix together all ingredients except 2 tablespoons of oats. Pour into greased muffin tins. Sprinkle 2 tablespoons of oats on top. Bake 20 to 25 minutes. Makes 18.
Saute meat until brown in shortening; add water and celery, simmer 5 minutes. Blend cornstarch into soy sauce and add meat mixture. Simmer 10 minutes. Add mushrooms and bean sprouts and simmer 5 minutes longer. Serve over cooked rice.
Brown hamburger meat; drain well. Add soups and picante sauce. Serve on buns, over rice or with fried potatoes.
In 1 1/2-quart casserole, stir together soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups of the cheese. Bake at 400° for 25 minutes or until hot. Stir.
Chop ham and potatoes into 1-inch cubes. Heat the oil and butter in Dutch oven. Add sweet potatoes and saute until lightly brown, add thawed onions, saute for 2 minutes. Remove potatoes and onions from the pan, mix flour with drippings, whisking constantly for 2 minutes. Gradually add the mandarin juice, chopped mandarin peel, and stock. Cook this mixture until thickened, add potatoes, onions, broccoli and ham. Cook for 10 to 15 minutes until the vegetables are tender and the ham is heated through. Serves 4 to 6.
Dissolve gelatin completely in boiling water in large bowl. Stir in next 6 ingredients and refrigerate about 1 1/2 hours or until a spoon drawn through leaves a definite impression. Stir in orange slices, pineapple and walnuts and chill for 3 to 4 hours.
Brown onion and meat. Drain. Add green beans and soup. Pour into 1 1/2-quart casserole. Mash potatoes and whip with a little milk and margarine. Spoon in mounds over meat. Sprinkle salt and pepper on top. Makes 4 servings. Bake at 350° for 20 minutes.
Cream margarine and cream cheese. Add sugar and beat 3 minutes. Add eggs and both flavorings. Beat well. Gradually add flour until well blended. Bake in greased and floured tube pan for 1 hour and 15 minutes at 325°.
Mix all ingredients well and store in a covered container. Sprinkle meat well with this seasoning before cooking. This is good on anything: hamburgers, pork chops, chicken or steak (any kind of meat).
Boil fryer until fork-tender. Remove to cool. Save chicken broth. Discard skin and bones and cut chicken into bite-size pieces. Put back into broth on low fire.
Mix all ingredients together, on high, 4 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 minutes.
Mix sugar, syrup and peanut butter in heavy sauce pan. Bring to a boil. Pour in cornflakes and mix well. Drop by teaspoon on wax paper.
Cook bacon until crisp. Drain, then crumble.	Reserve 2 tablespoons bacon	drippings. Combine spinach, mushrooms, tomatoes and onion	in a large mixing bowl. Combine vinegar, sugar, salt, pepper, mustard, drippings	and 2 tablespoons water in saucepan.	Heat to just boiling.	Pour dressing over salad. Toss lightly. Garnish with bacon. Serve immediately.
Mix dry ingredients in 9 x 9-inch pan. Melt butter; dip chicken in butter, then dip top of chicken in crumbs. Place in 9 x 13 x 2-inch baking dish. Pour remaining butter over chicken. Bake at 350° for 1 hour, uncovered. Do not turn chicken while baking.
In a bowl, combine mayonnaise, finely chopped dill or sweet pickle or relish, finely chopped onion, snipped parsley, chopped pimento and lemon juice. Cover; chill for several hours. Makes 1 cup.
Cook cubed squash, onion and 1 1/2 cups water until squash is tender. Drain and mash squash. Add poultry seasoning, salt, pepper, chicken soup and cornbread. Mix well. Put in a casserole dish and bake at 350° until bubbling and brown. Very good.
Beat eggs and milk. Stir in remaining ingredients. Pour in a 7 x 11-inch greased baking dish. Bake at 350° for 20 to 30 minutes or until set. Cool. Cut into squares. Serve with tortilla chips. Makes approximately 36.
Stir all together in a pot and simmer, uncovered, until sauce is thick, approximately 3 to 5 hours. Makes 1 quart.
Mix dressing of oil, sugar, vinegar, salt and pepper. Marinate vegetables in dressing overnight.
Cream together butter and sugar. Add eggs. Beat until fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter 13 x 9-inch cake pan. Turn mixture into pan. Spoon pie filling into cake in spots evenly. Bake at 350° for 45 to 50 minutes. Cool. Place bottom side up on serving plate. Dust with powdered sugar.
Crush bananas and whip until very light. Cream butter and sugar. Add eggs, then flour, soda and nuts. Add bananas.
Roll pastry about 1/4 inch thick. Cut in 5-inch squares. Mix the sliced apples, brown sugar, cinnamon and 2 spoons sugar together.
To batter, mix all seafood in a large bowl. Sprinkle crumbs over and mix with your hands. Lift from the sides until pieces have some coating. Melt 1 1/2 sticks margarine in large casserole dish. Put in battered seafood. Cover dish and bake 1 hour at 350°.
Place margarine, poppy seed and mustard in 6 ounce custard cup. Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; stir until margarine is smooth. Spread on tortillas. Place ham on tortillas; sprinkle with cheese. Roll tortillas around ham. Wrap each tortilla in microwavable paper towel. Microwave on High (100%) until hot, 1 to 1 1/4 minutes. Makes 2 servings.
In a large salad bowl, combine the spinach, mushrooms, tomatoes, celery, bean sprouts, cheese, sunflower kernels and seasonings.
Note: You may substitute 1 can chow mein vegetables for 1 can of the soup.
Mix egg yolks and sugar together; heat until very creamy. Sift flour and baking powder; add to nuts and dates. Fold into the egg yolk mixture. Beat egg whites and fold into all of mixture. Bake in a low temperature oven, 275°, until golden brown, about 40 minutes.
Mix first 3 ingredients and pat into greased 9 x 13 pan. Mixture will be very dry. Mix confectioners sugar, eggs and cream cheese. Pour over bottom layer. Bake 45 minutes at 350°. Let cool. Cut into squares.
Sprinkle chicken with paprika, salt and pepper. In a large skillet, brown chicken strips. Add onion, green pepper and garlic. Cook until tender. Add tomatoes and chicken broth. Bring to a boil. Add rice, then remove from heat and cover. Let set until all liquid is absorbed. Sprinkle with cheese.
Follow grits instructions, making with water. While hot, melt stick of butter and garlic cheese, blend in beaten eggs and finish filling with milk. Mix and put in hot and buttered casserole dish; crush croutons to top casserole. Bake at 350°, uncovered, for 45 minutes; serve while hot.
Mix all ingredients with an electric mixer, adding lemon juice last. Spread in pan. Top with crushed walnuts and cherry halves. Refrigerate to set.
Combine pineapple and sugar in saucepan and heat, then remove from heat. Add Jell-O; stir until dissolved well. Cool. Stir in buttermilk. Fold in Cool Whip and pecans. Add coconut, if desired. Chill. Serves 8.
Line 9-inch pie pan with 1 crust. Combine other ingredients and add to crust. Put the top crust on and bake at 350° for 40 to 50 minutes until golden brown.
Combine first four ingredients. Sift together flour, salt, soda and spices. Mix dry ingredients with sugar mixture and pour into a 9 x 13-inch greased cake pan. Bake for 1 hour at 350° in preheated oven.
Fry bacon; melt butter. Cap, wash and air dry mushrooms. Combine cream cheese, bacon, chives and salt to taste. Dip mushrooms in melted butter. Fill with cream cheese mixture. Place under broiler until bubbly and brown. This can be cooked in a sheet pan or casserole dish.
Heat chili for 2 to 3 minutes or until hot. Pour chili on top of Fritos. Sprinkle desired amount of cheese on top and serve.
Mix margarine, milk, sugar and cocoa powder together; boil 4 minutes. Remove from heat and add oats and vanilla. Stir together and pour onto waxed paper; let cool. Work fast because it sets up quickly. Break or cut into pieces. Store airtight. You may also add 1/2 cup coconut or 1/2 cup peanut butter.
In sauce pan cook mushrooms and onions with 1/4 c. butter 10 minutes or until tender. Remove vegetables, leaving butter in sauce pan; set vegetables aside. Blend flour, chicken bouillon, salt, nutmeg and pepper into sauce pan. Add milk; cook and stir until bubbly. Stir in mushrooms, onions, asparagus, pimiento and lemon juice. Turn into 1 1/2 quart casserole dish. Combine bread crumbs and melted butter and spread on top. Bake at 350° for 35-40 minutes.
Melt 1 stick margarine in a 12 x 9 x 2-inch pan. Put chopped nuts over margarine. Add pineapple over nuts. Add pie filling over pineapple. Spread dry cake mix over pie filling.
Cook and stir onions, celery, green peppers and garlic in butter until tender. Remove from heat; add tomato sauce, water and remaining seasonings. Simmer uncovered 10 minutes. Add more water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice. Makes 6 servings.
In skillet, cook sausage and beef together, breaking it apart with fork. Drain any excess fat. Add spices and cubed cheese to mixture and mix well. Spread on party rye while warm. Cool and freeze on cookie sheet. When frozen, place in freezer bag until ready to use.
Make a bed of lettuce on a large plate or platter. Gently toss pasta shells, peas and carrots with the Italian salad dressing. Pour into the center of the bed of lettuce. Garnish with tomato wedges and sprinkle all with Parmesan cheese. Chill.
Heat oven to 325°. Blend cream cheese, butter and sugar with medium speed mixer. Blend in eggs on low speed. Combine cake flour and baking powder; add to cheese mixture and blend until smooth. Pour into buttered and floured 9 x 5-inch loaf pan. Bake 1 hour and 20 minutes, until golden brown. When cool, sprinkle with powdered sugar and serve. Serves 12.
Cook beef over medium heat until brown. Drain off fat. Stir in spaghetti sauce and Parmesan cheese. Simmer 10 minutes. Cook noodles according to package; drain. Spoon enough sauce mixture into 7 x 11 x 2-inch baking dish to cover bottom. Lay half of noodles on, top with half of cottage cheese and cover with sauce. Repeat layer. Lay Mozzarella cheese slices on top. Bake at 350° for 30 minutes.
Cook broccoli and drain. Cut in chunks. Mix with undiluted soup, sour cream and pimento. Top with cheese and bake at 325° until bubbly.
In large bowl, mix beaten eggs, sugar, butter and salt. Hold aside apples and raisins. Place farfel in strainer and run cold water over it. Fold farfel mixture into egg mixture. Place one layer of farfel mixture in pan that has been greased (rectangular pan is best), then one layer of apples and raisins. The rest of farfel. Dot with butter, bake at 350° for 1/2 to 3/4 hours.
Melt margarine in skillet or omelette pan. Cover entire bottom and heat to medium. Mix remaining ingredients, except salsa sauce. Pour mixture into skillet. Tilt pan so entire bottom is evenly covered. When mixture become firm on bottom, use a spatula to gently lift up from bottom side. When cooked through flip over with spatula or, if using omelette pan, close lid and flip over and brown lightly to a golden brown. Sprinkle lightly with salsa sauce. Can be served with hash brown potatoes or toast with jelly or jam, bacon or sliced ham.
Mix all ingredients together; cook until thick. Put in jars and seal. It will be thin and soupy at first, but keep cooking. Have the heat high enough for it to boil good. Keep it stirred.
Cook in 9 x 12 or 8 x 8-inch Pyrex dish. Put can of pie filling on bottom. Sprinkle yellow cake mix over top. Sprinkle pecans on top. Bake 1 to 1 1/4 hours at 300°.
Mix all items together and refrigerate 1 to 2 hours. Serve with any kind of fruit.
Over ice cubes in 10-ounce highball glass, measure all ingredients, except lime wedge. Squeeze lime wedge into mixture; stir well.
Brown sausage; drain. Cook onion and celery in butter or margarine until tender. Mix stuffing, poultry seasoning, salt and black pepper. Stir in broth, celery, onion, butter and sausage. Mix well. Stuff 14 to 20 pound turkey lightly. Do not overstuff. Dressing may be baked separately for 30 minutes at 350°.
Combine all the ingredients. Beat with electric mixer for 4 minutes. Pour into tube or loaf pan that has been greased and floured. May use Pam instead to prepare pans. Bake at 350° for 60 to 70 minutes. Done when cake springs back to touch. Cool before removing from pan.