HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta as directed on package. Drain and let cool. Add remaining ingredients and mix well. Refrigerate overnight for best results.
Mix all ingredients together. Roll out on floured board. Cut into small rounds. Bake at 375° until light brown, about 15 minutes.
Combine all ingredients, except crumbs, and place in an 8-inch square (approximately) greased casserole. Top with crumbs and bake at 350° for 25 to 30 minutes. Serves 6.
Preheat oven to 325°. Soften cheese and margarine. Grate cheese into large mixing bowl. Add softened margarine. Mix well by hand. Add flour, Rice Krispies and pepper. Mix well. Form into dough mixture. Pinch cheese dough and form into balls. Place on slightly greased cookie sheet. Flatten ball with fork. Cook approximately 10 to 20 minutes or until golden brown.
Preheat oven to 450°. Lightly grease large baking sheet. In medium bowl,	combine flour, sugar, baking powder and salt. Cut in shortening with pastry blender until it resembles coarse crumbs. Make a well in center; stir in egg and milk all at once.	Continue stirring until dough leaves side of the bowl. Turn out onto a lightly floured surface; knead, lifting one side of dough over the other, pressing out lightly with palm of hand. Repeat 20 times.	Roll out and cut biscuits being careful not to twist cutter. Place on baking sheet and bake 12 to 15 minutes.
Layer meat, carrots, potatoes and onions in a large oven-safe dish with lid (or you may use crock-pot). Pour V-8 juice over meat and vegetables; sprinkle with tapioca pudding. Salt and pepper to taste. Bake in a 325° oven for 4 hours. Do not remove lid or open oven door.
Blend grated cheese with butter or margarine. Add flour, salt and paprika. Mix. Wrap 1 teaspoon cheese mixture around each stuffed olive. Arrange on a baking sheet and bake 10 minutes at 400°.
Mix all ingredients and put in casserole dish. Crumble crackers on top and bake at 325° for 1 hour.
Cook spinach according to package directions. Drain. Melt 3 tablespoons butter in saucepan; add onions and cook until tender. Blend in flour, salt and nutmeg, stirring over low heat. Gradually add milk, stirring until sauce thickens. Add cheese and spinach; heat thoroughly. Meanwhile, mix bread crumbs with melted butter. Place spinach in serving dish and sprinkle with bread crumb mixture. Serves 8.
Stew breast 20 minutes. Debone; remove fat and cut into 1/2-inch cubes. Mix all ingredients gently. Do not cook or heat. Ready to stuff crepes. Serves 8.
Mix flour and milk. Cook until thick. Cool completely. Cream remaining ingredients, mixing thoroughly. Stir into cold mixture. Beat until light and fluffy.
Spoon lemonade concentrate into a drinking glass. Pour about 1/4 cup club soda into glass. Stir to dissolve lemonade. Stir in remaining club soda. Add ice cubes, lemon and lime slices. Serve cold. Makes 1 serving.
Combine coconut, sugar, flour and salt. Add milk; bring to a boil. Beat egg white until stiff. Add to mixture slowly and cook a few more minutes. Spread between layers of cake and over top and sides.
Cook spinach and drain, squeezing out extra juices. Combine rest of ingredients. Roll into 1-inch balls. Freeze on cookie sheet. Bake at 350° for about 20 minutes. Especially good if taken out of the oven and allowed to stand for a few minutes before serving. Spear with toothpicks and dip into Lemon Mayonnaise.
Start the day before. Place the lettuce in a bowl. Add on top, in layers, the celery, onions and peas. Cover with the mayonnaise. Sprinkle with the sugar. Cover with plastic wrap; refrigerate.
Heat butter in pan and saute mushrooms until light brown. Strain out mushrooms and set aside. Heat cooking liquid; add flour and cook until thick. Gradually stir in broth until blended. Add onion, bay, basil, salt and pepper. Cook until thickened. Turn down heat and add half and half. Cook on low for 15 minutes. Strain. Add mushrooms to broth. Heat and serve.
Sift together the flour, baking powder, salt and sugar. Cut in butter and add 1 egg. Mix well. Pat mixture into 9 x 12-inch cake pan which has been well greased. Press into this 1 cup chopped nuts. Beat together the egg whites, brown sugar and vanilla. Pour this mixture over the nuts. Bake at 350° for 45 minutes. Cut into small squares before cool. These improve with age.
Cream the cream cheese and add all but the whipped cream. Blend well. Fold in the whipped cream. Freeze until solid. Cut into squares and serve on crisp lettuce with cherries as garnish.
Heat oven to 375°. Mix together first 7 ingredients thoroughly. Stir in remaining ingredients. Spoon onto ungreased cookie sheet, forming small balls about 1 1/2 inches apart. Bake 8 to 10 minutes. Cool 2 minutes, then transfer to foil or waxed paper to cool completely. Makes about 60 cookies.
Combine Jell-O pie filling, sugar, 1/4 cup water and egg in saucepan. Blend thoroughly. Add remaining water and cook as directed on package. Cool 5 minutes, stirring twice. Measure 1 cup filling, cover surface with wax paper. Chill completely in refrigerator, about 2 hours. Pour remaining filling into pie shell.
Sprinkle brisket with celery, onion and garlic salt. Pour liquid smoke over brisket. Cover and refrigerate (overnight is best).
Drain pineapple and reserve juice. Dissolve Jell-O, 2 cups boiling water. Add cold water, pineapple, bananas and marshmallows. Pour into 9 x 13-inch pan and chill until set. In saucepan, combine egg, margarine, juice, sugar and flour. Cook until thickened. Cool. Prepare package of Dream Whip and fold into cooled topping mixture. Spread over set Jell-O and top with cheese. Refrigerate.
Cream sugar and butter until fluffy. Add eggs, fruit and nuts and stir. Add soda dissolved in buttermilk. Sift dry ingredients and blend into batter. (This is stiff so you'll have to mix with hands.) Chill until real stiff. Rol lout into small logs about the size of your finger. Chill again, then cut and place on sheet, cut side up and bake at 375° for 10 minutes or until golden brown. Cool and store in airtight container.
Assemble 1 group of people in assorted sizes, shapes and personalities, measure accurately: 1 cup friendly words, 1 cup courtesy and patience and 2 heaping cups of understanding.
Place chops in a slow cooker. Sprinkle with salt and pepper. Add onions, pepper, celery and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon. Pour over chops and vegetables. Cover and cook on low heat for 5 to 6 hours. Mix cornstarch and water until smooth and stir in slow cooker. Cover and cook on high heat for 30 minutes or until thickened. Serve over rice.
Pour boiling water over dates and mix. Add remaining ingredients together and mix. Put in a 9 x 5 x 3-inch loaf pan and bake at 350° for 45 to 50 minutes.
Beat eggs and sugar together. Add other ingredients in given order, mixing with each item thoroughly as added. Drop by spoonful out on buttered tin. Bake at 325° to 350°.
Sift together flour, sugar, soda and salt. Add eggs and beat 3 minutes. Drain off 1/2 cup juice from fruit cocktail and add the rest to mixture. Butter a 9 x 13-inch pan and pour in batter. Sprinkle brown sugar and nuts over top before baking. Bake at 350° for about 45 minutes. Serve with Cool Whip.
In a 4-quart pan, combine 2 1/2 cups water, cardamom, rose water, lemon juice, saffron and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender.
Bake in 375° oven. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until fluffy. Add eggs and vanilla; mix well. In medium bowl, combine flour, oats, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 2 tablespoons sugar and cinnamon. Sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Makes about 4 1/2 dozen.
Bring syrup and sugar to a boil, then take it off the burner. Add vanilla and peanut butter; mix well, then add Special K. Stir until all cereal is coated. Drop by the teaspoonful onto waxed paper.
Mix the cake according to directions on box. Bake in 2 cake layers and cool. Split in 4 layers. Mix 2 packages fresh coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use. Spread the rest between layers. Now mix the 1/2 cup mixture with the whipped topping; spread on top and sides. Refrigerate 3 days in an airtight container before cutting.
Combine the vegetables in a 2-quart casserole. Add the remaining ingredients. Cover and microwave on high 4-6 minutes or until the peppers are crisp-tender. Stir once or twice during cooking. Makes 3-4 servings.
Combine chicken with chicken stock, onion and celery. Bring to a boil and simmer for 1 hour, skimming the surface as necessary. Remove the chicken and cool. Pick the meat from the bones and cut into small pieces. Strain broth through a fine sieve. Add the corn, parsley (1 tablespoon) and 1 cup cooked egg noodles to the broth. Return to simmer and serve immediately. Serves 8.
Combine all ingredients and put into a greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 1 1/2 hours.
Combine fruit and sugar. Cream mayonnaise and cream cheese. Mix with fruit. Add whipped cream to mixture. Pour into mold or tray. Freeze until firm.
Mix milk, soup and Cheez Whiz together and pour over broccoli. Add instant rice and dot with butter. You can add cooked hamburger to this also to make a one dish meal. Cook 45 minutes on 375°.
Place chicken in shallow glass dish. Cover. Vent. Microwave at 100% power 2 to 4 minutes, rotate halfway through cooking time. Do not overcook. Cut in small pieces.
Mix together salad dressing package, Ramen flavor packets, vinegar, oil and a little juice from water chestnuts. Combine with cabbage, drained water chestnuts and celery. Marinate overnight. Add Ramen noodles (crushed by hand), almonds and sesame seed before serving. Mix well. Serves 8 to 12 people.
In small bowl, beat cream cheese until smooth. Gradually add condensed milk and evaporated milk; beat until smooth. With mixer on medium speed, add lime juice and beat 2 minutes. Pour into pie crust. Freeze for 2 hours. Let stand at room temperature 10 to 15 minutes, then serve.
Saute onion in oil and butter until translucent. Add tomatoes and simmer until the juice from the tomatoes is reduced by half, stirring frequently. Add cream, vodka and peppers. Simmer until thickened. Season with salt and pepper. Toss with pasta and top with Parmesan cheese and chives. Serves 4.
In a 1 1/2-quart casserole dish, layer potatoes, onion and cheese with salt and pepper to taste. Dot each layer with butter. Cover with milk until it shows at corners. Sprinkle with parsley or paprika. Bake at 350° for one hour. Serves 4 to 6.
Combine dates, white sugar and water. Cook until thick (about 5 minutes). Remove from heat and add nuts and lemon juice. Cool.
In large bowl, mix flour, sugar (1/2 cup white), cinnamon, soda, baking powder and ginger. Drain pineapple well; save juice. In medium bowl, mix pineapple, brown sugar, egg substitute, oil and vanilla with fork until smooth. Stir pineapple mixture, carrots, zucchini and raisins into flour mixture. Stir until moist. Pour into greased and floured Bundt pan. Bake at 350° for 55 minutes, or until toothpick is clean. When cool, you can glaze with powdered sugar and pineapple juice.
Spray skillet with Pam. Add abut 1/4 cup vegetable oil. Layer potatoes and carrots. Make ground beef into 4 to 6 patties and place on top. Salt and pepper to taste. Place thick sliced onion on top. Cover and let cook at low temperature for 45 minutes to 1 hour.
In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk together egg, vinegar and water, and sprinkle over dry ingredients; toss. Add more water if needed, 1 Tbsp. at a time, until dough can be formed into a ball. Divide into 4 portions. Cover and chill 30 minutes. On a lightly floured surface, roll out 2 portions to fit 2 9-inch pie pans. Prepare filling by stirring together the berries, rhubarb, apples, sugar, flour and 2 Tbsp. lemon juice. If using frozen berries, thaw partially before mixing. Divide mixture evenly into the 2 pie pans. Roll remaining portions of dough to fit pies and place over filling. Seal and flute edges. Beat egg yolk and water together and brush over pies. Cut slits in the top crust. Bake at 350° for 50-60 minutes, or until golden brown.
Wash okra. Place in saucepan. Cover with water; add vinegar and bacon grease. Boil until tender. Drain.
Mix all in microwave-safe bowl (3-quart size). Cook on High 7 to 10 minutes. Stop and stir twice during cooking time. Pour into hot clean jar and refrigerate. Works equally well with just plain white onions and no pickles.
Drain cherries and reserve 3/4 cup syrup. Combine syrup, jelly and sherry. Bring just to boil and remove from heat. Add Jell-O and dissolve. Add cherries and lemon juice. Chill until partially set. Add nuts. Chill in 3 cup ring overnight. Unmold on greens. Makes 6 servings.
Mix well together the first 6 ingredients. Bake as you would any corn bread in a skillet or baking pan. Cool, so you can crumble or break into small pieces.
Cut off wing tips. Cut each wing in half at the joint. In bowl, mix soy sauce, sherry, oil, paprika, pepper sauce and garlic. Stir to mix. Cover loosely and refrigerate several hours or overnight. Broil 4-inches from heat for 14 minutes or until tender. Brush with marinade. Serve hot or cold (will keep 3 days).
Cream together	butter and flour. Beat eggs and add to the mixture. Add sugar, small amount at a time. Flavor with nutmeg, almond, lemon and vanilla extract. Bake in tube pan at 350° for 1 hour and 5 minutes.
Mix together Bisquick, cheese spread, onions, egg and Italian seasoning until moist. Stir in 2/3 cup chopped pepperoni. Spread in pan. Bake 30 to 40 minutes at 375°. Cool 5 minutes before removing from pan. Good with soup.
Cook onion in butter until tender, but not brown. Prepare mix according to package directions. Pour into greased 8 x 8 x 2-inch pan. Sprinkle with cooked onion. Mix sour cream and cheese; spoon over the top. Bake at 400° for 25 minutes or until done. Let stand a few minutes; cut in 9 squares.
Put oil in pan or wok. Add onions, pepper, cauliflower, broccoli, water chestnuts, mushrooms, tomatoes and snow peas. Cook about 8 minutes. Stir. Add chicken bouillon, soy sauce, water and cornstarch mixture and meat. Cook about 10 minutes. Serve over rice.
Bring chicken broth and water to boil; gradually add noodles, stirring occasionally. Cook 8 minutes. Reduce heat to low; stir 3 minutes longer. Remove from heat; stir in parsley and butter.
Dissolve yeast in 1/2 cup warm water. Melt butter with milk and water. Add sugar, eggs, salt and the dissolved yeast (all at room temperature). Add flour 1 cup at a time until dough no longer sticks to hands. Cover dough with a towel and let rise in warm area until dough doubles in size.
Blend together carrots and eggs. Combine brown sugar, salt and spices. Stir into carrot mixture. Blend in milk. Pour into pastry shell. Bake in hot oven at 425° for 15 minutes. Reduce heat to 350°; bake about 30 minutes or until sharp knife, inserted near center of custard comes out clean. Makes 6 servings.
Combine butter, sugar, eggs, peanut butter and vanilla; beat until smooth. Mix flour, baking soda and salt. Add to creamed mixture. Chill. When cold enough to handle, roll in small (walnut-size) balls. Place each ball in a greased miniature muffin tin. Bake at 375° for 8 to 9 minutes. Remove from oven and gently press 1 peanut butter cup into each cookie. Cool in pan for 10 minutes. Yields about 3 1/2 dozen.
Mix all ingredients together; it should be a little thinner than cookie dough. Drop by rounded teaspoonfuls into 325° to 350° oil. Cook for 5 minutes.
In a large skillet, crumble together the beef and sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp. Drain off fat.
Cook potatoes in clam juice from canned clams and bottle. Cook only until tender (not mushy). While potatoes are cooking, saute onion in butter until golden. Add to potatoes with clams, half and half, salt, pepper, cream and dill. Simmer until hot. Do not overcook. Substitute haddock or cusk to make fish chowder.
Heat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Beat together the margarine and sugar until light and fluffy. Blend in bananas, milk and eggs. Gradually add combined dry ingredients, mixing well after each addition. Spoon into prepared pan. Bake for 70 to 75 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Serve with cinnamon butter or other flavored butters or fruit preserves. Makes one loaf (18 slices).
Shred cabbage and onions. Mix together salt, celery seed, sugar, oil and vinegar and bring to a boil. Cook about 5 minutes. Let cool. Pour over cabbage and onions. Mix thoroughly. Store in airtight container. This will keep about 2 weeks in refrigerator.
This casserole is done in layers, one on top of the other. Boil the chicken breasts covered in water on the stove with a slice of onion, salt and pepper until it falls off the bone. Pull chicken off the bone and cut into chunks. Remember to save your cooking water from the chicken and use as broth for the casserole. Dice up the onion and the green pepper and mix together. Mix the two soups together.
Melt butter in a casserole dish. Mix all ingredients together. Mix well. Heat oven to 350 degrees and cook until brown, about 20 to 30 minutes.
Melt butter. Stir in next eight ingredients. Blend in flour. Chill and roll in balls. Then dip in egg whites and roll in coconut. Press cherry on top. Bake at 375° for 10 to 12 minutes.
In a large skillet, crumble 1/2 pound sausage and cook until browned. Sprinkle 3 tablespoons flour over the browned sausage, stirring constantly. When the mixture is smooth, slowly add 2 cups milk and continue to cook, stirring constantly, for about 3 minutes until the gravy is creamy and bubbly. Serve over cut open biscuits or mashed potato.
Place lima beans in a colander and run hot water over them. Drain and pour into 13 1/2 x 9 x 2-inch dish. Combine beef with next 6 ingredients. Shape into 2-inch balls and brown lightly in skillet in oil. Place in casserole over beans. Brown the onions in the skillet, place in casserole. Heat tomato sauce and water, pour over contents. Top with pepper rings and Cheddar cheese. Bake at 350° for 45 minutes. Serves 8 to 10.
Crush vanilla wafers to a powder. Grease pan slightly and spread wafers for pastry. Mix milk, egg yolks, grated lemon rind and the juice of lemon. Place on the pastry sheet. Beat egg white until stiff; place on pie and brown. Pie is completely prepared before baking the whites of eggs.
Into a mixing bowl, sift flour, soda, cinnamon, nutmeg, salt and sugar. Mix well and add cooking oil and eggs. Beat well. Add vanilla. Last, add chopped apples, nuts and raisins. Bake at 350° for 1 hour and 15 minutes in 9-inch tube pan or 3 small loaf pans. If loaf pans are used, cook 45 minutes.
Mix sugar, cornstarch, syrup and water. Bring to a boil; cook until thick and clear. Add jello; stir until dissolved. Cool. Pour over strawberries in baked pie shell.
Wash beans. Soak overnight in cold water. Heat oil, saute onion and garlic in soup kettle. Add beans and soaking water, bay leaf and salt. I add chicken base and 2 strips of lean bacon. Simmer until beans are tender. Remove 2 cups of beans without liquid to blender. Drain tomato liquid into blender and puree with beans until smooth. Chop tomatoes. Return pureed beans, tomatoes and parsley to soup. Season to taste with more salt and pepper.
Mix together. Put lemon or pineapple juice or Fruit-Fresh to keep fruit from turning brown.
Comb all ingredients in blender. Let stand several hr. to allow flavors to mingle. Keep refrigerated. Serve with Mexican food. Especially good as appetizer with cocktail size frozen beef tacos.
Combine ingredients one at a time in order listed. Pour into graham cracker crust and freeze at least 6 hours or overnight. Serve slightly thawed.
Mix dry ingredients. Cut in butter until crumbly; stir in milk. Pat out on floured surface. Cut with biscuit cutter. Bake 12 minutes in 450° oven on greased cookie sheet until golden brown.
Melt oleo. Add flour and milk, then cheese, mixed vegetables and mushrooms. Place in casserole dish and put crushed soda crackers on top. Bake for 30 to 45 minutes at 350°.
Drain pears, reserving 1 cup of juice. Bring juice to a boil and remove; add Jell-O and chill until partially set. Blend pears and cheese in blender until creamy . Stir in Jell-O and pecans. Whip the cream and fold in with other ingredients. Pour into a large mold or 16 individual molds. Serves 16.
Preheat oven to 350°. In a large bowl, combine apples, cranberries and granulated sugar. Spread in a shallow 2-quart casserole or a 10-inch square pan. In a medium sized bowl, blend brown sugar, oatmeal, flour and spices. Pour melted margarine over oatmeal mixture; blend well. Spread topping over fruit. Bake, uncovered, 1 hour. Serve warm. Makes 10 servings; each serving contains 6 grams of fat.
Layer bread, then sausage and cheese and again and again in 8 x 12-inch pan. Mix 4 eggs, milk, dry mustard and salt. Pour over layers and top with cheese. Let set overnight in refrigerator. Mix 1 can cream of mushroom soup with 1 can water; pour over entire pan. Bake 1 to 1 1/2 hours at 350°. Makes a lot.
Separate eggs and beat whites until stiff. Set aside. Cream margarine, vegetable shortening and add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and Watkins extracts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake in preheated 350° oven for 25 minutes.
Mix all ingredients together one at a time. Store in refrigerator in tight container. Serve with raw pepper, cucumbers, celery, cauliflower and carrots.
In mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, flour, vanilla, baking soda and salt. Stir in oats, walnuts and raisins. Turn into greased 9-inch square pan. Spread evenly. Bake in preheated oven at 400°, uncovered, for 12 minutes. Cool in pan.
Boil cabbage 5 minutes and drain. Melt 2 teaspoons margarine and add flour. Mix until smooth and add milk. Cook until smooth. Alternate 1 layer of cabbage, cheese and white sauce in greased casserole dish until all used. Melt 4 teaspoons margarine; add to bread crumbs and top. Cook at 350° for 25 minutes.
Cream butter and sugar. Beat in eggs and salt. Add vanilla. Sift together flour and baking powder; add to the first mixture. Add bananas and nuts. Bake for 1 hour in a 350° oven. Grease pan before baking.
Put dates and marshmallows into milk to soften. Add pecans, sugar and vanilla. Mix well and add crumbs. Roll into a roll in graham crumbs. Chill in refrigerator. Serve with whipped cream.