HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, pecans and butter until crumbly. Pat into a 9 x 11-inch pan. Bake for 15 to 20 minutes at 350° or until edges start to brown. Let crust cool. Mix cream cheese, Cool Whip and powdered sugar together. Spread on crust. Mix 3 cups cold milk with packages of instant pudding. Mix together at low speed for approximately 2 minutes. Pour over cream cheese mixture. Let pudding set about 5 minutes; then spread Cool Whip over pudding. Add shavings of 1 Hershey bar for decorative touch. Refrigerate.
Mix paprika and meal together in a bowl; set aside. Cook potatoes in boiling water until tender. Drain water off potatoes. Mash potatoes together with a fork. Add onion, eggs, salt and pepper. Form small balls and roll in meal mixture. Drop balls in a deep fryer and cook until golden brown.
Dissolve gelatin in 1 cup hot fruit juice; let cool a little. Add ice cream and stir until dissolved. Add fruit and put in oiled mold.
Cut bacon in small pieces and fry with onions until onions are golden brown. Cook rice in 2 cups water; cook black-eyed peas according to directions on package. Combine all. Add butter, salt and pepper and mix well. Makes 6 servings.
Preheat oven to 350°. Cream together oleo, sugar, eggs and salt. Beat well. Blend in chocolate syrup. Add flour. Pour into greased and floured 10 1/2 x 15 1/2-inch baking pan. Bake for 22 minutes, or 18 or 19 minutes here (Port Charlotte).
Separate eggs. Put egg yolks in a heavy pan. Add brown sugar, flour, milk, water, Crisco, salt and vanilla. Stir over low heat until thick. Let mixture cool slightly. Then pour into pie shell. Beat the egg whites until stiff. Add 4 to 5 tablespoons sugar. Spread over pie, being careful to put the meringue all the way to the edge of the shell. Bake in a 350° oven until browned.
Grease baking pan, then flour. Beat eggs, oil and sugar. Add grated zucchini and vanilla. Mix well. Sift flour, salt, baking powder, baking soda and cinnamon. Beat all well. Pour into pan. Bake at 350° for 1 hour.
Melt butter in skillet with onion and celery. Cook until tender. Prepare chicken bouillon cube with 3 or 4 cups water. Add all ingredients together; bake 35 to 40 minutes at 400°.
Melt butter in casserole dish. Stir uncooked rice in butter until coated. Add the soups and water. Cook for 1 hour in oven at 325°, covered. After an hour, remove cover and stir. If rice is not soft (done) let cook uncovered a little longer.
Put in bowl in order given. Do not mix until last item has been added, then beat well. Bake in moderate oven in baking cups.
Preheat oven to 325°. Combine all ingredients, except raisins; mix well. Bake in lightly greased 13 x 9-inch baking pan at 325° for 20 to 25 minutes, stirring occasionally. Stir in raisins. Spread mixture onto ungreased cookie sheet; cool. Store in cool dry place or in refrigerator. Makes about 6 cups.
Preheat oven to 350°. In large bowl, combine all ingredients except 1/2 cup Colby cheese. Mix well. Turn into greased 13 x 9-inch baking dish. Bake 55 to 60 minutes. Top with remaining cheese. Bake 3 to 5 minutes. Let stand 5 minutes.
Brown onion in butter until transparent. Then add flour; stir until thickened. Add warm milk and broccoli and cook until tender. Add grated cheese and serve.
Add the sugar and spices to the cider in a large saucepan. Simmer for 15 minutes; don't boil. Strain and serve in small glasses or mugs.
Mix all ingredients except the bread in mixing bowl. Melt butter in skillet or frying pan and heat to 350°. Dip your bread in eggs and milk. Place in hot frying pan. Brown on one side and flip over. Serve with warm butter, syrup or sugar and cinnamon.
Mix potatoes, sugar and margarine until blended. Add other ingredients and mix well. Pour into unbaked pie shells. Makes 2 pies. Bake at 350° for 50 to 60 minutes.
In soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often. Remove from heat and add flour, mixing well. Add milk and whisk vigorously. Drain clams and add juice to soup. Slowly bring to a boil, mixing often. reduce heat to a simmer. Add potatoes and seasonings; simmer 10 minutes. Add clams and simmer 5-8 minutes. Finish with heavy cream. Serve.
Mix flour, sugar, salt and shortening with pastry blender. Mix beaten egg, water and vinegar in a smaller bowl. Combine the two mixtures until wet. Divide into five equal balls and wrap in aluminum foil. Freeze until ready to use.
Heat 2 cups milk over low heat. Stir in corn meal and bring to boil. Cook until thick (about 5 minutes). Add 1 more cup of milk. Beat in eggs and beat thoroughly. Add baking powder, salt and butter or oil. Beat well. Turn into a greased 2-quart baking dish. Bake 30 minutes at 350° or until firmly set.
Mix together eggs, mayonnaise, grated cheese, soup and onion. Layer broccoli in casserole dish, 9 x 13 x 2-inch. Layer cheese mixture. Cook Stove Top stuffing as directed. Add more water. Bake at 350° for 1/2 hour. Spread stuffing over top of mixture.
Beat eggs until fluffy. Add sugar and beat together. Add 1 vanilla, zucchini and vegetable oil.
Mix well all ingredients. Adjust seasonings. Serve with corn chips. Makes 1 3/4 cups.
Combine first 7 ingredients. Pour mixture into pastry shell. Bake at 350° for 35 to 40 minutes or until set. Serve with ice cream, if desired.
Mix and put into 2 pie shells. Bake at 325° for approximately 1 hour or until lightly browned on top.
Lay a single layer of seeds on a baking pan. Sprinkle with salt. Cook at 425° until dry and toasted, about 10 minutes. Stir after 5 minutes. Salt to taste.
Cook spaghetti according to package directions. Drain, rinse and set aside. In a medium saucepan, add soup, milk, onion, garlic salt and 1/4 cup of the cheese. Heat over low heat, stirring until smooth; add chicken. Put spaghetti in a 10 x 6-inch Pyrex dish and pour sauce over spaghetti. Mix well and top with remaining cheese and the parsley. Bake 15 minutes at 350°.
Blend cream cheese and margarine until smooth (reserve 1 tablespoon margarine). Add next 6 ingredients; mix well. Separate crescent dough into 4 rectangles and roll each one a little larger. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture in center. Pull 4 corners to center. Slightly twist to seal edges. Brush tops with reserved margarine. Dip into crushed croutons. Bake in ungreased cookie sheet 20 to 25 minutes in a 350° oven until golden brown.
Combine biscuit mix, 1/4 cup sugar and 1 teaspoon ground cinnamon. Combine 1 slightly beaten egg, 1/2 cup applesauce and nonfat dry milk. Add to dry mixture and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. Cool slightly and remove from pans.
Melt butter in ovenproof pan. Add rest of ingredients. Bake in a 350° oven until brown, about 1 hour.
Rub meat with pepper; place in large glass dish. Add onion and all the spices. Heat vinegar and water to boiling. Pour over meat and spices. Cover dish with foil; marinate in refrigerator 12 to 36 hours. Turn occasionally. Strain and reserve liquid. Wipe roast dry.
Mix together sauerkraut, sour cream, onion and garlic. Spread in buttered 9 by 9 casserole dish. Crumble meat over top. Sprinkle cheese over meat layer. Spread bread cubes or crumbs over cheese layer.	Pour melted butter over all. Bake at 350° for 25 to 30 minutes. If you like Reuben sandwiches, you will like this! 6 to 8 servings.
Cream butter, sugar, vanilla, water and salt. Sift flour. Add pecans and flour to butter mixture. Roll batter into small balls. Bake at 325° for 20 minutes. Roll in powdered sugar while hot. Cool and store in airtight containers. Freezes very well.
Mix in a 2-quart bowl the shortening, water and egg. Sift together the flour, sugar, cocoa, dry milk, soda and salt. Add to first mixture and mix well. Stir in nuts. Drop about 2 inches apart on ungreased cookie sheet. Bake near center of oven about 10 minutes or until springs back. Cool and frost with 1 tablespoon of frosting for each cookie. Fudge frosting is best.
Cut all vegetables up in bite size pieces. Add cooked and drained rotini and red onion. Prepare dressing according to package directions. Add to vegetables and toss.
Spray Bundt pan with Pam; put marmalade and nuts in bottom. Mix brown sugar and cinnamon and melt margarine. Dip biscuits in margarine and in brown sugar. Stand up in marmalade around pan. Bake at 350° until brown.
Combine first 9 ingredients. Add applesauce, oil and eggs; mix well. Stir in raisins and nuts. Bake in loaf pan, 8 1/2 x 4 1/2 x 3-inch at 350° for 40 minutes or 12 large muffins at 350° for 18 to 20 minutes.
Melt stick of butter in a large pot with oil. Add onions, finely chopped. Saute until onions are tender. Add chicken broth and let simmer for a few minutes, then add box of Ritz crackers. Add enough crackers to make the mixture very thick and stiff. Grate the cheese. Layer casserole dish with a layer of mixture, then a layer of cheese, alternating until finished. Put some cheese on top. Bake at 350° for 20 minutes, just before serving.
Bring about 3-quarts salted water to boil in a large saucepan. Add rice and boil over high heat for 16 minutes. Drain the rice, turn it onto a serving dish and sprinkle with cheese. When rice is almost ready, heat butter with sage leaves in a skillet until butter turns chestnut brown. Pour over the rice and serve.
Debone and cut chicken breasts into 1-inch squares. Combine all ingredients, except butter. Dip in butter, then in crumb mixture. Put in single layer on foil-lined sheet. Bake at 450° for 10 minutes.
Cook apples and cider 2 to 3 hours or until apples are thick and mushy, then put through food mill or strainer. Pour back into roaster; add sugar, spices and salt. Stir to distribute the sugar. Return to stove and continue cooking until butter is thick as desired. Pour hot apple butter into glass jars. Fill to 1/8 inch top of jars. Put dome lids on jars; screw bands tight.
Cut cabbage in bite size pieces; cook in saltwater until soft. Drain and put in baking dish. Heat soup (do not add water to soup). Chop sweet pepper and onion with dash of black pepper. Pour over cabbage. Top with Mozzarella cheese. Bake in 350° oven until it bubbles.
Let cream cheese soften at room temperature. Mix all ingredients together, blending well. Serve with fresh vegetables. (I use broccoli, cauliflower, carrot sticks and celery sticks.)
Melt chocolate in milk. Boil gently uncovered for 4 minutes (thickens), stirring constantly. Add marshmallows. Heat and stir until melted. Chill.
Mix all ingredients together and form into 1-inch balls. Place on an ungreased baking sheet 1-inch apart. Bake at 350° for 10 to 12 minutes.
Put about 3 quarts of hot water in a large, heavy pot. Open soup and stir into water until it is well mixed. Dissolve bouillon cubes and onion soup mix in mixture. Boil until it begins to thicken, about 10 to 15 minutes. Open cans of chicken and add to the rest of the ingredients. Open biscuits and pinch into small balls, about 5 per biscuit. Drop into boiling broth. Stir until well coated with the broth. Cover with lid and simmer 20 minutes.
Combine sugar, flour, cocoa and baking powder. In medium size bowl, beat together butter and peanut butter, until fluffy. Now, beat in eggs and milk. Add peanut butter mixture to flour mixture. Stir until smooth and well combined. Spread evenly into 13 x 9 x 2-inch sprayed pan. Bake at 350° for 20 to 25 minutes. Cool and cut into squares.
Mix together and marinate in a trash bag to thaw in fridge for a couple of days. Rotate a couple of times a day. Cook regular, but cover.
Pour off salmon liquid. Combine all ingredients plus 3 tablespoons salad oil. Shape into loaf and bake 30 minutes at 350°.
Mix together all ingredients, except chips. Crush chips on top of casserole and bake at 350° until thoroughly heated.
Prepare stuffing mix according to directions on package. Substitute beer for the water if you prefer. Place half the stuffing in a large greased baking pan (11 x 14-inch). Add half of other ingredients in rows, alternating colors or keeping all the fruit on one side. Place the remaining stuffing over the layer of other ingredients. Keeping the pattern, place remaining fruit, nuts and oysters on top layer. This can be prepared several hours before needed. Warm in oven, uncovered, just before serving.
Dissolve blackberry gelatin in 2 cups boiling water in large bowl. Soften unflavored gelatin in 3/4 cup cold water. Combine with blackberry gelatin; mix well. Stir in blueberries and pineapple. Pour into 9 x 13-inch dish. Chill until set. Combine cream cheese with next three ingredients in mixer bowl. Beat until well blended. Stir in pecans. Spread over congealed layer.
Heat oven to 425°. Beat eggs slightly with fork. Beat in remaining ingredients. Place pastry lined pie plate on oven rack; pour in filling. Bake 15 minutes. Reduce oven temperature to 350°. Bake until knife inserted in center comes out clean, approximately 1 hour. Cool.
Mix together dissolved yeast, egg, sugar and margarine. Add all of flour and stir. Cover in glass bowl. Can be used immediately or placed in refrigerator and used as needed. Will keep up to 2 weeks. To bake: Drop by spoonfuls into greased muffin tins. Bake at 400° for 20 to 25 minutes.
Line shallow casserole with dried beef. Brown chicken in butter and place on beef. Mix soup, half and half, poultry seasoning and 2 tablespoons white wine or vermouth until smooth. Pour over chicken. Bake at 350° for 30 minutes or until tender. Sprinkle with cheese and bake 10 minutes longer.
Mix the milk and the flour and cook over low heat, stirring constantly until it becomes very thick. Cool. In large mixing bowl, beat until fluffy the margarine, sugar and vanilla. Add white sauce mixture to this and continue beating until it is the consistency of whipped cream. Icing will stay soft as whipped cream as long as the cake lasts. Great on your favorite chocolate cake!
In small saucepan over low heat, melt margarine. Remove from heat; stir in sugar, cocoa and corn syrup. Add evaporated skim milk. Cook over low heat, stirring constantly, just until mixture begins to boil and is smooth. Remove from heat; stir in vanilla. Cool slightly. Spoon 1 tablespoon warm sauce over 1/2 cup vanilla ice milk for each serving. Makes 3/4 cup sauce.
Mix all together and put into a Pyrex dish. Cover with crushed Ritz crackers. Bake at 350° for 30 minutes.
Cook carrots until almost done. Drain and place in a bowl with pepper and onion. In a saucepan, place soup, sugar, vinegar, salt, pepper and oil. Bring to a full boil and pour over carrot mixture. Refrigerate overnight. Ready to serve. Good.
Combine rice and next 9 ingredients with 2 cups water and tomato sauce in Dutch oven. Bring to a boil, reduce heat, cover and simmer 20 minutes. Stir in sausage and cook until mixture is thoroughly heated. Yield: 4 servings.
In a very large bowl, put in the pork chops. Add the salt, pepper and parsley flakes to the buttermilk. Pour over the pork chops, making sure liquid covers all the chops. Marinate for at least 8 hours.
Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook, stirring constantly until thickened. Add lemon juice. Cool to room temperature. Prepare Acini De Pepe according to package directions, drain. Combine egg mixture and Acini De Pepe. Mix well and refrigerate over night in air-tight container. Add remaining ingredients and mix thoroughly. Refrigerate in air-tight container until thoroughly chilled. Refrigerate leftovers.
Cook juice, sugar, flour and oleo together. When cool, pour over apple mixture (cut up apples and add next 3 ingredients) and stir until fruit is coated. When ready to serve, add Cool Whip.
Brown ground chuck and drain well. Pour into a large bowl. Cook pasta. Drain. Pour into bowl with meat. Add remaining ingredients and mix well. Add chunks of cheese and pour into a 9 x 13-inch casserole dish. Top with shredded Mozzarella cheese and pepperoni. Bake at 350° for 35 to 40 minutes. Yields 10 servings.
Combine rice, meat, onion, salt and pepper. Mix well and form into small balls. Brown all sides in a skillet with small amount of Crisco. Heat soup and water, mixed in bottom of pressure cooker. Place meatballs in boiling soup mixture and let come to boil. Place pressure cooker lid on pan and cook for 10 minutes at 15 pounds pressure. Let pressure drop before removing lid or meatballs may be placed in a casserole dish. Cover with the soup and bake, covered at 350° for about 1 1/2 hours. Remove cover last 15 minutes.
In a small microwave-safe mixing bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on High for 5 to 8 minutes or until cheese is melted, stirring occasionally.
Melt butter or margarine in a 3-quart ovenproof dish. Mix flour and sugar together and stir into melted butter. Add milk and peaches and stir together. Bake at 350° for 1 hour, until crust is golden brown.
Grease a 9 x 5 x 3-inch loaf pan. Combine flour, beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350° for 45 minutes or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. Yield: 1 loaf.
Will need 1 new flower pot (8 x 10-inches), silk flowers and candy gummy worms.
Pour rice over bottom of roasting pan. Place chicken parts over rice. Mix cans of soup and water and distribute evenly over chicken slowly. Sprinkle with salt and dry onion mix. Cover; cook for 1 hour and 30 minutes (don't peek) at 350°.
Layer the ingredients, beginning with the lettuce. Let sit for several hours. Toss prior to serving. You need to mix the salad well so it is not gritty from the sugar.
Cook rice according to package directions; chill. Add mayonnaise, celery, onion, mustard and salt. Mix well and chill. Stir in eggs, carrots and cucumber before serving. (Can use 2 cups Minute Rice.)
Mix ingredients in order given. Bake in three well greased (8 X 8-inch) pans at 400° for 25 to 30 minutes or until golden brown. Serves 12.
Cream sugar and Crisco together. Combine buttermilk and soda. Add alternately with flour. Roll thick and cut out. Bake at 325° to 350°. Brush with beaten egg or decorate as desired.
Brown meat; add onion, celery and pepper. Cook slowly for several minutes. Drain off fat. Add cooked noodles, tomato sauce, corn and chili powder. Turn into a baking dish. Bake at 350° for 20 minutes. Top with cheese and bake about 10 minutes to melt cheese. Yields 6 to 8 servings.
Put bananas in mixing bowl and beat well. Add remaining ingredients. Blend, then beat at medium speed with mixer for 2 minutes. Pour into a well-greased and floured 10-inch tube or Bundt pan. Bake at 350° for 65 minutes. Cool in pan 15 minutes. Remove from pan and cool on rack. Sprinkle with confectioners sugar, if desired. Very moist cake.
Mix the chicken, celery, mushrooms, pecans and bacon together and set aside. In separate bowl, mix salad dressing, sour cream, salt and lemon juice together. Combine both bowls and mix thoroughly. Chill well before serving.
Cook bacon until crisp; remove. Pour off half the fat. In remaining fat, cook onion and green pepper until tender, but not brown. Add remaining ingredients. Cover and simmer 45 minutes. Crumble bacon on top.
Beat margarine for 30 seconds. Add one cup of the flour, brown sugar, sugar, egg, baking powder, cinnamon, vanilla and baking soda. Beat until thoroughly combined then beat in the remaining flour. Stir in oats, cranberries and nuts. Drop by teaspoons 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes or until edges are golden. Cool on wire rack.
Sift together flour, soda, cinnamon and salt. Beat eggs, sugar and oil until fluffy. Add dry ingredients to egg mixture and beat well. Add pumpkin; beat well. Pour into muffin tins paper liners. Bake at 350° for 15 to 20 minutes.
Brown roast on both sides in large pan; add enough water to almost cover. Add soup and mix. Let cook until inside is pink. Add potatoes and carrots; cook until tender. Serve with salad and tea.
Combine all. Add extra mayonnaise to make it spreadable. Toast one side of bread. Spread crab on untoasted side, all the way to the edges. Broil until golden and bubbly. Serves 8.
Sprinkle a bit of red pepper if peppers are sweet. Mix brine, add chopped sliced peppers. Stir every couple hours. After 8 hours, can peppers in jars.
Fry pork chops only until browned. Cook rice. Add onions, sliced mushrooms, parsley flakes and mushroom soup. Put cooked rice in, after adding other ingredients in a baking dish. Arrange pork chops (cooked) over rice. Pour over chops and rice, the soup. Add water to moisten. Bake about 1 hour at 325°.
Split loaf of bread lengthwise; butter both sides and then sprinkle with desired amount of garlic powder and Parmesan cheese. Clean broccoli and onion; dice and steam until tender-crisp. Top half of the bread with Mozzarella cheese, then arrange broccoli-onion mixture over top. Lay Cheddar cheese over top. Place other slice of bread on top to make sandwich. Wrap in aluminum foil and bake at 300° for 30 minutes. Slice and serve warm.
Arrange apple slices in buttered 2 quart baking dish. Sift flour and measure. Add salt, cinnamon and sugar. Mix well with a fork. Cut in butter until mixture is crumbly and evenly mixed. Set this mixture aside. Add two or three tsp. of water to the apples in the dish. Then closely pack the cinnamon, sugar and flour mixture over the apple slices. Bake at 375° for 30 to 45 minutes. Check it in about 20 minutes. If topping is browning too fast, reduce temperature to 350°. Place on a rack to cool slightly. Serve warm as is or add ice cream.
Drain the olives and peppers. Cut the peppers into 1-inch strips. Center a strip of pepper on each slice of meat. Put an olive at one end of the meat and roll jelly roll style. Use toothpicks to secure them.
Brush both sides of bread with butter. Place in a greased 13 x 9 x 2-inch baking dish.
Mix oil and sugar well. Add mashed bananas and eggs. Add dry ingredients. Bake in Bundt or tube cake pan at 350° for 30 minutes or until cake tests done.
Combine beef, egg, chili sauce, onion, salt and pepper with 1 cup cracker crumbs. Mix well. Shape into tiny meatballs and roll in remaining 1/2 cup cracker crumbs. Saute meatballs for 5 minutes in 1/2 inch hot oil, turning to brown all sides. Remove to chafing dish and serve with toothpicks. Yields about 30 meatballs.
Mix cocoa and sugar mixture with the butter. Blend in vanilla and half of milk. Add remaining cocoa/sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency. Additional milk may be added, if required. Frosts two 9-inch layers.
Melt butter; add bread crumbs. Add beaten egg yolks, milk and cheese. Add dry ingredients. Beat egg whites. Fold into egg and milk mixture. Let set 12 hours in refrigerator. Bake in a 350° to 375° oven for 45 minutes or until set.
Heat oven to 350°. Grease an oblong pan, 13 x 9 x 2-inch. Mix all ingredients. Spread in pan. Bake about 25 minutes. Cool and frost with browned butter frosting. Yield: 32 bars.
Mix ground beef, onion, oregano, salt and pepper. Shape into 6 patties. Broil until done. Heat tortillas. Top each tortilla with 1/2 cup lettuce and 1 patty. Spoon salsa over each patty. These burgers can also be served in hamburger buns with shredded lettuce and salsa.
Mix sugar, ketchup, Worcestershire sauce and Mazola oil. Marinate fresh mushrooms in this mixture overnight. Pour over spinach. Sprinkle with bacon chips and hard-boiled eggs.
Mix all ingredients together. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 minutes.
Cream powdered sugar and powdered sugar together. Add remaining ingredients and mix well. Chill. Dip ginger snaps in pumpkin dip. Deli snaps are best.
Boil the sausages for 20 minutes, then poke a hole in them so that they drain. Slice the sausages. Saute the onions and peppers until the onions are translucent, then add the zucchini and mushrooms. Combine the sausages, chicken, vegetables and sauce in a large pot and simmer for about 1 hour.