HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain water from vegetables. Mix all ingredients together (except butter and cracker crumbs). Pour into dish. Mix together butter and cracker crumbs. Sprinkle on top of vegetable mixture. Bake at 400° for 30 minutes.
Mix the hamburger, egg, milk, chili powder, salt and rice together and form into balls, 1 1/2-inches. Brown in a bit of oil. Boil the remaining ingredients together and drop in the meatballs. Cover and cook slowly for 1 1/2 hours. Makes 24 balls.
Bake cake as directed. Prepare pudding as directed. Crumble the baked cake and place 1/3 in large bowl. Add 1/3 previously made pudding. Add 1/3 Cool Whip. Continue for 2 more layers. Serve cold.
Melt oleo and pour over herb dressing mix.	Combine half of	the dressing mix with the rest of the ingredients. Put into 2 quart dish. Top with the rest of the dressing mix. Bake at 350° for 25 to 30 minutes.
Mix egg and milk. Pour over dry ingredients and mix well. Heat hot dogs through and through. Roll in flour mixture. Dip in hot, hot oil until brown.
Brown roast on top of stove; save stock for gravy. Put roast in baking pan; add 2 to 3 cups water. Add vegetables; cover. Let cook 4 to 5 hours. Make gravy and add to meat and vegetables. Add more water if needed.
Blend the first four ingredients in a blender until smooth. Pour into crust and refrigerate for at least one hour. Top with fresh or canned fruit. Fresh strawberries are especially good.
Brown ground meat with onion and green chilies. Add dry ingredients and stir until meat is well coated. Add rest of ingredients. Bring to a boil, then simmer 30 minutes.
Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes; drain; reserve liquid for later use. Combine butter, Sugar Twin, egg and vanilla. Beat 1 minute at medium speed. Sift together dry ingredients. Add liquid from boiled raisins. Then add dry ingredients. Beat 2 minutes at low speed. Stir in rolled oats and raisins. Fold in whipped nonfat dry milk. Drop from teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375° for 15 to 20 minutes. Makes 3 1/2 dozen.
Brown sausage and hamburger together and drain. Add spices and Velveeta and heat until cheese is melted. Spread on party rye bread and bake at 350° for about 15 to 20 minutes.
Mix the first 4 ingredients together, then add the Cool Whip. Refrigerate for 2 hours.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Blend all ingredients until moist. Spread mixture in prepared pan. Bake for 20 to 25 minutes. Cool. Cut into squares. Sprinkle with powdered sugar, if desired.
Beat together cake mix, oranges and juice, eggs and oil. Bake at 350° about 30 minutes for 9 x 13-inch pan. Cool and frost.
Cook macaroni according to directions. Rinse in cold water. Drain well. In a large bowl, combine macaroni, zucchini, olives, onions, mushrooms, cauliflower and broccoli. Cover and chill several hours. At serving time, toss with tomato and 2/3 cup low or nonfat Italian or Ranch dressing.
Coat meat in flour mixed with salt and pepper. Heat oil in large skillet. Brown meat on all sides. Drain tomatoes, reserving both tomatoes and liquid. Add liquid, onion, garlic and broth to meat. Cover and simmer until meat is tender, about 1 hour. Stir in Worcestershire sauce and pepper strips. Cook 5 minutes. Serves 6.
Prepare cake mix as directed on package. Pour batter into two greased 15 x 10 x 1-inch pans. Bake at 350° for 25 to 30 minutes. Meanwhile, cream butter and sugar together. Mix in pecans. While cakes are still warm, spread each with pecan topping. Place cakes under broiler until topping is bubbly. Cut each cake into bars.
Pour water over lard and stir until melted; then stir in the flour and salt. Set in refrigerator to cool, at least 1/2 hour. Makes 2 pies or 4 crusts.
Place chicken in Pyrex dish. Dissolve bouillon cube in 1/2 cup water. Pour over chicken. Sprinkle with Mrs. Dash, covering pieces of chicken. Bake in a 350° oven for 50 to 60 minutes. Pour off liquid and mix with soup. Pour over chicken and return to oven for gravy to heat. Serve over rice or noodles.
Separate eggs. Whip whites with 6 tablespoons sugar. Place in refrigerator. Cream softened butter and add sugar gradually. Add egg yolks two at a time. Stir in flour and cream alternately. Add flavoring. Fold in beaten egg whites (this is important). Bake in greased tube pan 1 1/2 hours at 300°.
Mix ground beef, crackers, onions and remaining ingredients. Fry shaped patties in 1 tablespoon shortening. After meat is done, remove from pan.
Drain and rinse green beans. Place beans, onion and celery seed in pan. Cover with water and boil for 5 minutes. Cover pan and cook on low for approximately 15 minutes. Add salt and pepper, if desired. Serves 2 to 3.
Mix ingredients in blender. While eating dinner, freeze (1/2 hour). Re-blend and serve in small, fancy glasses.
Set crust aside to thaw. In skillet, saute next 4 ingredients. Cook until all is soft. Add spinach souffle; cook until all is hot. While this is cooking, heat pie crusts for 2 minutes. Mix eggs and milk in blender. Place meat mixture in crust. Cover with cheese evenly. Add egg mixture. Pat down cheese with fork. Bake at 325° for about 45 minutes.
Put all ingredients in roasting pan. Stir thoroughly. Cover pan. Bake at 350° for 3 to 3 1/2 hours. Stir a little every hour. When completely cooked, mash with potato masher. Serve on buns or kaiser rolls. (This recipe freezes well.)
Mix all ingredients except bread crumbs. Place in greased casserole. Top with buttered bread crumbs. Bake for 30 to 40 minutes at 375°.
Melt chips and paraffin. Add nuts and noodles. Drop on waxed paper by spoonfuls. Can substitute potato sticks for noodles.
Cut fish into 2-inch squares. In a large saucepan, bring 2 cups water to boil. Add potatoes. Reduce heat; cover and simmer for 5 minutes. Stir in fish, salt and pepper. Simmer, covered, for 10 minutes.
Mix first four ingredients over medium heat, stirring constantly. Add mixture to Cheerios and peanuts. Bake on a buttered sheet pan or large roasting pan at 325° for 15 minutes. Cool 10 minutes. Loosen with spatula. Leave set for one hour to cool. Then add one package of M & M's and break up in pieces. Store in a sealed container.
Roll dough. Dot with butter and sprinkle with sugar. Sprinkle with lemon juice. Roll and cut; place in deep baking pan. Add boiling water to cover dough. Bake until brown.
Mix the first 2 ingredients together. Mix remaining ingredients together. Layer crackers, corn mixture, oysters, crackers, corn mixture and oysters. Top with crackers. In a 2-quart casserole, bake at 350° for 40 minutes or until crackers are golden brown.
Day before: Combine candied fruits, cherries and raisins. Cover and let stand overnight.
In a small saucepan, melt margarine. Stir in cornstarch and pepper; add milk. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Add cheese, stirring to melt. Makes about 1 1/2 cups or 24 (1 tablespoon) servings.
Put sugar and milk in a saucepan and bring slowly to the boiling point, stirring frequently. Let the mixture cook slowly until it is golden in color and forms a soft ball in cold water. Remove from the heat and add Marshmallow Whip, butter, peanut butter and vanilla. Beat until nearly stiff and pour it into a greased pan.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Mix the flour, sugar and beer until well blended. Pour into pan; bake for 30 minutes. Remove pan from oven; pour melted butter over top. Return to oven and bake for 10 minutes or more, until brown. Serve warm.
Cut chicken up; salt and pepper; roll in flour and fry until browned. Drain off grease. Combine water, hot pepper, catsup, Worcestershire sauce, vinegar, margarine and mustard. Bring barbecue sauce to a boil and pour over chicken. Reduce heat to simmer chicken at medium heat. Can be used for spareribs or pork chops.
Mix in small bowl with whisk the sugar	and the mayonnaise. Mix well and add the vinegar. Mix	well with whisk until it no longer looks curdled. Add	scallions. Pour over cooked macaroni and mix well. Refrigerate	24 hours, covered. Remove 30 minutes before serving and garnish	with eggs, green peppers and chopped pimentos. Serve on greens.
Drain vegetables in a colander at least 2 hours. Place in mixing bowl. Combine oil, vinegar, sugar and paprika and pour over vegetables and mix gently. Place in glass container and chill.
Cook sausage until browned; drain all drippings except 2 tablespoons. Saute the onion in the reserved drippings, until tender. In a greased 9 x 13-inch baking dish, layer the ingredients. Begin with 1/2 of the bread, then 1/2 the sausage, 1/2 onion and 1/2 cheese. Repeat layers. Beat together the eggs, milk, salt, pepper and dry mustard, then pour over the layers. Cover; refrigerate for at least overnight before cooking. When ready to bake, remove baking dish from refrigerator 1 hour before baking to bring to room temperature, then bake at 350° for 50 minutes. Serves 10 to 12.
Dissolve jello in 1 cup hot water and 3/4 cup fruit juice. Cut fruit into small pieces; add to jello mix. Stir in ice cream; place in mold. Add all ingredients. Fruit ends on bottom with a white top.
Mix sugar and cocoa together. Add pet milk, margarine and vanilla. Bring to a boil and cook until soft ball stage (234) degrees. Remove from heat and beat with electric mixer until creamy. Pour in buttered dish and refrigerate until it sets.
Mix all ingredients. Shape to roll shapes (such as cinnamon rolls, brush with egg white and sprinkle on cinnamon). Bake at 250° for 2 to 2 1/2 hours. Let cool in oven. Glue on miniature magnets and use on refrigerator and for decorations.
In medium bowl, combine cream cheese and soup. Mix well. Add chopped salami. For best results, leave refrigerated overnight. Serve with assorted crackers.
In large pot, place the pigs feet (or roast) and cook until almost done, about 2 hours. Then place potatoes (peeled and cut in half) in pot and let cook until done. Then cut cabbage into 4 parts and place in pot with potatoes and pork and cook until done. You can serve with bread or just before you serve take everything from the pot and make dumplings in broth.
Clean potatoes and boil in skins. Cool. (Okay to refigerate for cooling.) Peel and grate on medium grater. Mix salt, pepper and onion with grated potatoes.
Brown rice in butter; put in 9 x 13-inch Pyrex pan. Dissolve bouillon cubes in boiling water and pour over rice. Arrange green pepper slices over rice. Cover tightly with foil and put in 375° oven for 20 minutes. Saute meat; add onion, celery and garlic and seasonings. Cook 5 minutes; stir in tomato sauce. Remove pan from oven and spoon meat mixture over rice and pepper. Cover and bake 15 to 30 minutes. Add cheese and bake 5 minutes, uncovered. Serves 6.
Combine first three ingredients. Chill well. To serve punch, pour the juice mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic water and champagne. Yield: 1 1/2 gallons.
Thaw frozen shrimp. Cut large shrimp in half. Blend flour into fat and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over cooked rice. Serves 6.
Crush cookies. Combine with butter. Press into buttered 8-inch pie plate. Bake in 350° oven 8 to 10 minutes. Cool.
Mix all except butter and crackers. Crush crackers. Melt butter or margarine. Mix crushed crackers and butter together. Put on top. At 350°, bake for 30 to 45 minutes.
Heat oven to 375° and grease cookie sheets. Cream the butter and 1/2 cup powdered sugar. Blend in vanilla and chocolate. Add flour and salt at low speed. Fold in chips by hand. Shape into 1-inch balls and place on cookie sheets. Bake 10 to 12 minutes. Cool.
Spread almonds in single layer on cookie sheet. Bake at 300° for 15 minutes, stirring often. Let cool. Combine ingredients except almonds. Cover and chill overnight. Form into 2 pine cone shapes. Beginning at narrow end, press almonds into mixture at a slight angle in rows, overlapping until covered. Garnish with a sprig of pine. Serve with crackers.
Combine oranges, pineapple, marshmallows, cherries and fruit cocktail in large serving bowl. Whip cream until stiff. Add sugar. Fold whipped cream into fruit mixture. Let set for a few hours. When ready to serve, fold in bananas and sprinkle coconut on top. Serves 8 to 10.
Combine first 4 ingredients and add pecans, then fold in Cool Whip. Pour in graham cracker pie crust. Place in refrigerator for several hours. Makes two 8-inch pies.
Cream butter, brown sugar and white sugar. Add vanilla and eggs. Add oatmeal and nuts. Mix well. Line cookie sheet with foil. Drop by 1/2 teaspoon, 2 inches apart. Bake at 350° for 8-10 minutes. Let cookies cool somewhat before removing from foil, they will be very thin and lacy.
Cut the potatoes and eggs in thick slices. Place a layer of potatoes in a greased baking dish. Sprinkle with salt and pepper and cover with a layer of eggs. Repeat and pour over white sauce. Sprinkle with cracker crumbs and bake at 350° for 20 minutes.
Steam asparagus until tender-crisp; drain. Make dressing with oil, vinegar, garlic powder, parsley flakes, salt and pepper. While asparagus is hot, layer half the spears in a deep dish. Sprinkle half the chopped eggs and bacon bits over asparagus and half the dressing. Make a second layer of asparagus spears. Top with remaining chopped eggs, bacon bits and dressing. Serve at room temperature or chill. Makes 4 to 6 servings.
Heat milk in a 3-quart saucepan over low heat until hot. Combine 1 1/3 cups sugar, flour and salt. Gradually add sugar mixture to milk, stirring until blended. Cook mixture over medium heat, stirring constantly, 15 minutes or until thickened. Gradually stir about 1/4 of hot milk mixture into beaten eggs; add to remaining hot milk mixture, stirring constantly. Cook 1 minute or until temperature reaches 160°; remove from heat and cool. Chill at least 2 hours.
Preheat oven to 375°. Whip egg yolks until pale yellow and very fluffy. Beat in condensed milk; slowly add lime juice and rind. Pour into graham crust pie shell. Bake for 8 to 10 minutes at 375°.
Cook first 3 ingredients together until thick; cool. Mix together remaining ingredients. Spread 1/2 mixture in a greased 9 x 13-inch or 7 x 11-inch greased pan, pat lightly. Spread with cooled date mixture. Cover with remaining dry mixture. Bake at 350° for 30 minutes.
Wash greens thoroughly several times. Throw away any yellow leaves or heavy stems. Cook meat covered with water (about 20 minutes). Cut the greens into small pieces. Add greens and bring to a hard boil. Cover and lower heat and cook slowly for 2 hours or until tender. Add peeled and diced turnips on top of greens for 20 minutes. Serves 4 to 6.
Put jello in bowl and add water to dissolve. Add strawberries. (Save a couple to decorate top.) Stir until jello thickens separating strawberries. Fold in cool whip. Put a little cool whip on top with strawberries to decorate.
Cover eggplant with water and cook until tender but not mushy; drain and cool. Cut in two lengthwise. Scoop out inside. Place shells in baking dish. Cut up eggplant pulp. Saut in small amount of olive oil the onion, green pepper, parsley and garlic. Mix all ingredients together and fill eggplant shells. Top with buttered cracker crumbs. Bake, uncovered (add very small amount of water to bottom of baking dish) at 300° for 45 minutes or until brown.
Scrape carrots and slice 1/8-inch thick. Cook in salted water until tender; cool. Add chopped pepper and sliced onions which have been separated into rings. Cover with sauce made of soup, sugar, oil, vinegar, mustard and Worcestershire sauce. Marinate in refrigerator several hours. Drain and serve. Will keep several days. Use as needed.
In large skillet, brown beef with salt and pepper, stirring often. Add soup mix, noodles and water. Cover and cook 25 minutes. Uncover and add sour cream and cream of mushroom soup; stir well. Cook 3 or 4 minutes more.
Combine pumpkin, evaporated milk, eggs (slightly beaten) and pour into 9 x 13-inch pan. Sprinkle yellow cake mix (by hand evenly) over mixutre. Pour melted margarine over cake evenly. Top with chopped nuts. Cut in squares to serve. Best done day before serving, as it take a while to cool. Cut when cool. Can be served with whipped cream.
Cut chicken, green and red peppers and onions into 1-inch squares. In a wok or large frying pan, heat 2 tablespoons of corn oil until begins to smoke. Add ginger, hot peppers and chicken. Stir until chicken is cooked (5 minutes). Remove to a serving dish. Add 2 more tablespoons oil. Add green peppers and onions; stir-fry until crisp-tender. Return chicken. Add soy sauce; stir 1 minute. Sprinkle with sesame hot oil. Serve with rice.
Combine vinegar, garlic salt, onion powder, ginger and paprika to make a baste. Brush over chicken. Bake 30 mins. Turn once. (You may grill chicken if desired.) Combine pineapple and juice with ketchup, brown sugar, and soy sauce. Spoon sauce over chicken. Continue baking or grilling for 15 more mins. Turn chicken; spoon on more sauce, bake 15 more min., or until done.
Bring sugar, margarine and evaporated milk to a rolling boil. Boil exactly 8 minutes, stirring constantly from the beginning. Remove from heat and stir in chocolate and chocolate bits. Add marshmallow cream and nuts.
In skillet over medium heat, brown meat and drain. Stir in corn, tomato sauce, rice, steak sauce and pepper. Set this aside. Cut tops off peppers and remove seeds. Spoon meat mixture inside of peppers. Arrange in a 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Just before they are done, add strips of cheese on top. Makes 6 servings.
Mix coffee with 1 cup boiling water and set aside. Bring other cup of water and sugar to a boil, stirring constantly. Add coffee and vanilla; let cool. Add alcohol. Fill bottle 3/4 full, then fill with water. Shake prior to using.
Slice potatoes in half lengthwise. Scoop out centers leaving 1/8-inch shell. Combine potatoes, cheese, sour cream and margarine. Mix until blended. Stir in bacon. Season with salt and pepper. Fill shells. Place on a cookie sheet. Bake at 350° for 20 to 25 minutes.
Place apples into a greased 8-inch pan. Blend remaining ingredients until crumbly. Spread over apples. Bake at 375° for 30 to 35 minutes.
Mix together, in a 2-quart saucepan, sugar, milk and margarine. Bring to a rolling boil, then time 5 minutes exactly. Remove and quickly beat in marshmallow cream, vanilla and chocolate, then add nuts. Pour immediately into buttered dish. Let stand for 1 1/2 hours, then slice and place on platter. Never refrigerate!
In a large soup pot, combine all ingredients, except macaroni. Cover and bring to a boil. Add macaroni. I cooked my macaroni before, then I add it to the soup which has been brought to a boil and simmer for about 10 minutes. Yields 5 to 8 servings. Delicious!
Cut room temperature steak into strips across the grain. Place in microwave dish and sprinkle with crushed beef cube. Cover. Microwave at High for 3 minutes, turning beef after 2 minutes.
Melt margarine in a small saucepan on low heat. Add onions and celery. Saute until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly. Gradually add milk. Stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Add cheese. Lower heat and cook until cheese melts. Set aside. Drain fillets and arrange in a 6 x 10-inch baking dish that has been sprayed with vegetable cooking spray. Pour cheese mixture over. Cover. Bake at 350° for 25 to 30 minutes until fish flakes easily. Sprinkle with parsley and paprika. Serve. Yield: 4 servings of 164 calories each.
Cut broccoli into bite-size pieces. Peel stems and slice thin. Mix broccoli, onion, bacon and cheese. To make dressing, mix sugar, vinegar and mayonnaise. Toss salad with dressing.
Melt butter over low heat and add flour gradually. Stir until no longer lumpy. Add liquids, gradually stirring. Stir until no lumps are left. Add next 3 ingredients and season to taste. Stir until comes to a boil. Lower heat. Cover and let simmer until potatoes are done. Makes 12 servings. Contains 190 calories, 2 grams fat.
Combine with the butter all of the ingredients. Broil fish covered with butter; turn and spread with mixture. Broil 2 or 3 minutes or until brown. Garnish with lemon and parsley.
Trim off bread crusts; cut in 5 strips and place on cookie sheet, not touching. Bake at 200° for 30 minutes. Remove and brush with melted butter on all 4 sides. Roll in cheese, then in seed. Place on cookie sheet not touching. Bake at 250° for 30 minutes.
Chop and slice fruit. Pour sherry over and let sit, covered, for 24 hours, overnight anyway. Stir occasionally.
Place water in a large saucepan. Add sugar and heat until dissolved. Add juices and cinnamon sticks. Simmer approximately 20 minutes. Serve warm with orange slices and cinnamon sticks in each cup. Makes 8 to 12 servings.
Add beans with juice, tomatoes with juice and Polish sausage in chunks. Add bell peppers and onion all together in a pot. Bring to a boil. Add cornstarch and water to thicken. Salt and pepper to taste. Cook rice as instructed. Serve over rice.
Thinly slice the meat and remove all fat. Broil for 10 to 15 minutes, about 6-inches from the heating element.
Heat syrup (do not boil). Pour over bacon drippings (*or oleo). Add baking soda, salt, ginger and flour. Roll, cut and cook at 325°.
Combine lemonade and Eagle Brand milk. Mix well. Add Cool Whip and mix well.	Pour into graham cracker crust. Chill until firm.
Mix shortening, butter, sugars, eggs and vanilla thoroughly. Stir in remaining ingredients. Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half. Shape each half into roll 2-inches in diameter and about 8-inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap; wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
Combine first 4 ingredients; stir in milk and egg yolk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook one additional minute. Remove from heat and stir in vanilla.
Beat all together until blended. Place cup cake liners in pan, then put one vanilla wafer in liner. Put cheese filling in (2 tablespoons). Bake at 350° for 20 minutes. When cool put one teaspoon filling (cherry pie filling, blueberry pie filling or crushed pineapple) on top. Makes 12 large or 24 mini cup cakes.
Cook sugar, water and salt until hard ball is made in cold water. Pour hot mixture over marshmallow cream and blend, then add vanilla flavoring and nuts. Spoon out on foil or wax paper.
Melt butter and marshmallows in medium saucepan until melted. Remove from heat and add Rice Krispies. Mix well. Spread in pan, then cut.
Take a good size beef bone with plenty of meat on it. Extract the marrow bone, crack it, and place all in large pot, covering with cold water; cover tightly. Allow to simmer slowly all day long. The next day, before heating, remove the cake of grease from the top. Add a large onion, previously stuck full of whole cloves and roasted in the oven until a rich brown color. Add any other vegetables you wish. Rice or vermicelli may be added. Just before serving, put a little brown sugar and stir through it. This gives a peculiar and rich color to the soup.
Boil chicken 45 minutes to an hour. Add butter, salt and pepper. Take chicken out after boiling. Put spaghetti into that water and boil until done.
Melt chocolate in heavy pan over low heat, add raisins and rice cereal. Stir to coat. Drop onto cookie sheet covered with waxed paper. Chill. Once chilled, keep at room temperature.
Mix together first 4 ingredients. Add salad oil. Mix well, then remove 3/4 cup of the mixture for the topping. To 3/4 cup of flour mixture, add nuts and cinnamon. Mix, then set aside. To remaining flour mixture, add remaining ingredients. Pour batter into a paper lined 9 x 13-inch pan. Sprinkle topping mixture on top. Bake in a 350° oven for 30 to 35 minutes.