HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Mix 2 cups flour, 2/3 cup margarine or butter, 1/2 cup almonds and 1/2 cup powdered sugar in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 x 2-inch pan. Bake until set, 15 to 20 minutes.
After grating cheese, mix ingredients. Roll out and cut as desired. Top with pecan half. Bake at 350° for about 25 minutes. If desired, dust with confectioners sugar. Makes 60.
Grease a 9 x 13-inch baking pan. Arrange bread slices in pan. In a large bowl, beat eggs, then add tomato sauce, water and Italian seasoning. Mix well. Pour mixture over bread slices evenly moistening bread completely. Top with pepperoni, Pizza Mate and shredded cheese. Cover and refrigerate for 4 hours or overnight. Bake in a preheated 350° oven for 30 minutes. Makes 8 to 10 servings.
Mix dry ingredients together and add to beaten eggs, vinegar and water. Then add butter. Boil until thick like custard. May be used this way or thinned with cream to desired consistency. It is excellent for potato salad, deviled eggs, etc.
Spread softened cream cheese on a large, flat serving dish. Spread on pizza sauce, pepper and onions. Cover (Saran Wrap) and leave overnight in fridge. Add ground beef and mushrooms. Spread cheese over this. Slice olives lengthwise to decorate.
Mix together butter, sugar, and eggs. Add milk, salt, flour, baking powder, and fruit. Put into greased and floured muffin tins and sprinkle tops with sugar. Bake 25 to 30 minutes. Yields 12 - 18.
Cook broccoli 5 minutes and drain. Combine other ingredients, except cracker crumbs. Add broccoli and pour into buttered casserole dish. Sprinkle top with cracker crumbs. Bake at 400° for about 20 minutes.
Beat eggs; add sugar gradually. Add flour sifted with salt and baking powder. Then add melted butter, milk and vanilla. Turn into a large shallow pan which has been greased or lined with wax paper. Bake in 375° oven about 12 minutes. Turn onto a cloth, sprinkled with powdered sugar if desired. Spread with any kind of jelly while cake is still warm and roll cake. Wrap tightly with cloth. Allow to stand until cold. Unwrap and sprinkle with powdered sugar.
Brown hamburger; add salt, garlic salt, pepper and chili powder. Add flour, stir well into meat. Add 4 cups water. Simmer until thick juice, about 20 minutes. Dip tortillas in hot oil for couple seconds; set aside until 1 dozen tortillas are done. Fill with hamburger mixture and roll. Sprinkle with cheese and onions (optional). Pour remaining mixture over all and cover with foil. Bake for 30 minutes at 350°.
In large pan or skillet, brown hamburger and large mango. Drain if too much grease and put in large pan. Add soups and pizza sauce. Cook rotini, drain and add to mixture. Mix together. Makes two 9 x 13-inch pans (Pam the pans). Cover with Mozzarella cheese and pepperoni. Bake at 325° for 40 minutes. Great for a crowd, or if you like, freeze 1 pan for another time.
Alternate layers of asparagus and peas. Pour mushroom soup on top. Place dabs of butter on top and bake at 350° for 15 minutes. Sprinkle crumbs on top and brown.
Line a large cookie sheet (with sides) with foil. Cover with graham crackers solid and tight. Boil margarine and sugar for 2 minutes. Pour over crackers. Bake at 375° for 8 minutes. Remove and pour chocolate chips over cookies. Spread with knife until it is a solid sheet of chocolate over cookies. Immediately freeze for 15 minutes. Remove and break into pieces.
Combine dates, sugar and water in saucepan. Cook over medium heat till thick, set aside to cool. Mix remaining ingredients with spoon till crumbly mixture-do not use beater. Spread half of crumb mixture in bottom of greased 13x9-inch pan. Spread with date mixture; top with remaining crumbs. Bake at 350° for 40-50 minutes.
Combine cabbage, green onions and sunflower seeds in large bowl. Set aside. Mix together remaining ingredients. Add to salad just before serving.
Scrub potatoes, prick with fork and bake in 425° oven, 40 to 60	minutes, until tender.	Cut a lengthwise slice from top of each potato. Remove skin from slices and put pulp into mixing bowl. Mash potatoes. Add butter, marmalade, salt, cinnamon and nutmeg. Mash until well blended. Spoon mixture into potato shells. Sprinkle chopped nuts on top. Makes 6 servings.	Can be	made ahead of time and placed in baking dish, refrigerated. Heat in 425° oven for 30 minutes or until heated through.
Drain butter, lima and kidney beans. Fry bacon crisp and crumble it. Place onions in the skillet with bacon grease. Add sugar, mustard, garlic powder, salt and vinegar. Cook, covered, for 20 minutes. Add to beans in a 3-quart casserole. Add bacon. Bake 1 hour at 350°.
Spray two 9 x 13-inch pans with shortening/oil spray. Mix chicken and soup. In separate bowl, mix onion, 1 cup Cheddar cheese, Monterey Jack cheese, Velveeta cheese, sour cream and picante sauce. Combine chicken and soup mixture with cheese mixture (may add jalapeno juice and chopped jalapenos). Spoon some of mixture onto flour tortillas. Roll up and place in pan(s). Pour remaining mixture on top. Add remaining 1 1/2 cups grated Cheddar cheese and jalapeno slices on top to garnish. Bake at 400° for 30 minutes (foil covered or lid). Remove foil or lid and bake an additional 10 minutes. Serves 8 to 10 people.
Combine these	ingredients and pour into 9 x 13-inch pan. Bake 10 minutes at 275°.
Wash the lima beans. In a large kettle, cover the beans with plenty of water. Bring to a boil. Remove from heat and cover for 1 hour. Lightly fry the bacon (leave soft). Discard the grease. In a large roaster, add drained lima beans and the remaining ingredients. Cover with just enough water to barely touch the top of the beans. Mix well. Bake in a covered roaster at 300° for 2 to 3 hours. Mix occasionally, checking for doneness. This makes a lot and can be cut in half.
Layer in 13 1/2 x 9-inch pan chicken and Veg-All. Mix together soup, broth and butter on stove and bring to a boil. Pour over Veg-All; cover with pie crusts.
Peel if using fresh shrimp; set aside. Melt oil. Add onion, celery and tomato paste. Cook slowly in heavy, uncovered, pot until onion is wilted. Dissolve cornstarch in cold water. Add to mixture. Bring to a boil and add seasoning and shrimp. Cook over medium heat 20 minutes. Serve over rice.
Brown beef or sausage with onion. Drain fat. Combine soup and milk. Mix with meat. Simmer 5 minutes. Spray a 9 x 13-inch pan with cooking spray. Place a layer of Tater Tots on bottom of pan. Place meat mixture over Tater Tots, then another layer of Tater Tots. Sprinkle top with grated Cheddar cheese. Cover. Bake at 450° for 15 minutes or until cheese is melted.
Mix all ingredients except brisket and spread over brisket. Wrap brisket in foil and marinate overnight in refrigerator. Next day, bake 4 hours at 325°. Open foil carefully and baste with 1/2 jar of Woody's cooking sauce, then close foil and cook 1 hour longer. Very good!
Mix as for crumbs with pastry blender the flour, sugar, salt and oleo. Set aside full 1/2 cup of crumbs. Mix molasses and baking soda in a cup, then put in larger bowl. Add to molasses mixture 2 cups boiling water, then add this to dry ingredients. Stir good. Pour into 9 x 13-inch pan which is greased and floured. Sprinkle with crumbs which were set aside. Bake at 350° for 45 minutes.
Mix vegetables together with salt and pepper. Combine sugar, oil, vinegar and celery seed in small saucepan. Simmer until clear. Pour hot mixture over vegetables and store in refrigerator for about 24 hours before serving.
Cook garlic in	oil and add artichokes and mushrooms. Line bottom of pie shell. Combine eggs, cheese, olives and pepper. Pour over vegetables. Place top crust on pie and cut slits on top. Bake at 350° for 40 to 50 minutes.
Prepare frozen juices according to directions. Mix apples, bananas, and strawberries with 1 cup pineapple juice and blend in blender. Put mixture in freezer until slushy. Add sherbet and ginger ale. Serve.
Heat oven to 450°. Mix baking mix and squash. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into 12-inch circle; spread with margarine. Cut into 12 wedges. Roll up, beginning at rounded edges. Place rolls about 1-inch apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Makes 12 rolls.
Cook chuck roast all day in a slow cooker. Start it out by adding 1 cup of water. Add envelope of Lipton onion soup to water. When roast is falling apart, drain excess fat. Take a fork and shred the roast. Add your beef consomme and mix into your roast. Serve on a fresh dinner roll.
Cut pocket in each chop, cutting from fat side almost to bone edge. Season with salt and pepper. Drain apricot juice. Reserve 1/2 cup of syrup. Place two apricot halves in pocket of each chop. Cut up remaining apricots; set aside. Grill chops over medium heat for 35 minutes. Mix other ingredients and apricot juice and cook for 15 minutes, then pour over pork chops and simmer to desire.
Preheat oven to 375°. Cover bottom of pie shell with Cheddar, Mozzarella, Swiss or any combination of cheeses. Sprinkle on onion, chili and ham. Beat eggs with milk. Add salt and pepper. Pour egg mixture over cheese and meat. Bake 35 to 40 minutes at 375°.
Combine flour, margarine and 1/2 cup nuts. Spread in 13 x 9 x 2-inch casserole dish. Bake at 350° for 15 minutes. Let cool. Beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping. Spread over cooled crust. Combine pudding mix, milk and lemon juice. Beat well. Spread over cream cheese layer. Top with remaining whipped cream and chopped nuts. Chill overnight.
Bring everything except vanilla, nuts and salt to a boil without stirring and continue until the mixture forms medium-hard balls when dropped in cold water. Remove from heat and let sit without stirring until lukewarm. Mix in vanilla, nuts and salt. Beat until it gets a dull glossy look. Quickly pour into buttered pan and cut into squares before it gets too hard.
Prepare jello according to package directions in a large bowl. After it has thoroughly jelled, whip with a mixer or wire whisk. Drain the fruit cocktail and strawberries; add to the jello along with sliced bananas. Stir in whipped topping. Chill for several hours or overnight before serving. Makes 10 to 12 servings.
Put fruit filling into shell. Bake 15 minutes at 425°. In large mixer bowl beat cheese until fluffy. Gradually add Eagle Brand milk	and eggs, beating constantly. Add lemon and vanilla. Whip until	smooth. Pour over fruit in pie shell. Reduce temperature to 350° and bake 25 minutes until set. Chill. Garnish. Refrigerate any leftovers. Makes 2 pies.
Beat eggs and add sugar and Crisco. Add rest of items one by one. Chill dough and roll out 1/4-inch thick on floured board. Cut and fry in hot oil.
Peel and slice sweet potatoes thin in a 9 x 13 pan. Add water, sugar, margarine and sprinkle with cinnamon. Sprinkle dry cake mix over mixture in pan. Sprinkle a little water on top of dry cake mix. Cook in oven at 275° for 1 1/2 hours.
In a large bowl, mix all ingredients together and chill in the refrigerator at least 8 hours or overnight before serving.
Combine first 8 ingredients in a large bowl; mix well. Spoon chicken mixture into a lightly greased shallow 2-quart casserole. Sprinkle with cheese and top with potato chips. Bake at 375° for 25 minutes.
Combine 3 tablespoons of the butter with the garlic, tomato paste and parsley. Scrape onto a piece of plastic wrap and use to help form a cylinder of butter. Wrap tightly and chill. Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture. Melt remaining 1 tablespoon butter in large skillet. Add chicken; cook over medium heat, turning once; cook until done (about 10 minutes). Top hot chicken with slices of prepared butter. Serves 4.
Blend sour cream, sugar, lemon juice and salt. Add the bananas, pineapple, cherries and pecans. Pour into cupcake papers placed in a muffin tin. Freeze. Serve on lettuce leaf with mayonnaise.
Grease and flour 12-cup Bundt pan. Preheat oven to 350°. Mix cake mix, mayonnaise, eggs and water until blended. Turn mix 2 minutes at medium speed. Blend in nuts, etc. Bake 50 to 60 minutes. Serve plain or dust with 10x sugar.
Melt 1 stick margarine and mix with cracker crumbs. Press into 9 x 13-inch Pyrex dish. Melt 2 sticks margarine and add sugar and eggs. Beat for 10 minutes and pour over crumb crust. On top of this, layer sliced bananas and then pineapple. Cover with Cool Whip and top with nuts and cherries. Refrigerate overnight before serving.
1. Fry bacon until crisp in a large pot. Remove bacon & most of the grease, leave about 3-4 Tbsp. 2. Saute onion in the remaining grease, then add potatoes and enough water to cover the potatoes. Boil potatoes until tender. 3. Drain most of water (leave about half of the water). Add 2 cans of cream of mushroom soup, 1/2 c. milk, salt
Butter large baking dish. Spread 1/2 of crackers in bottom of dish. Mix everything but margarine and crackers. Pour in baking dish. Put remaining crackers on top. Melt margarine and drizzle over crackers. Bake at 375° for 1 hour. Serves 6 to 8.
Mix brown sugar, flour, shortening and cinnamon together well until crumbly. Take out 2 cups of crumbs. Add the rest of the ingredients to remaining mixture. Pour in 9 x 13-inch pan. Sprinkle 2 cups reserved crumbs over batter. Bake at 350° about 1 hour or until toothpick comes out clean.
Dissolve jello in hot water. Add all other ingredients except ginger ale. Freeze 15 hours or overnight.
Press dough into 13 x 9-inch pan that is sprayed with Pam. Bake 35 to 40 minutes or until brown. Cool. Cut into bars. Store in airtight container. Makes about 3 dozen. Delicious. One favorite of my children.
Melt butter in pot. Add onions, carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and make a smooth sauce. Add soda and cheese. Season with salt and pepper. Add parsley before serving.
Mix ingredients together in baking dish. Coat chicken (leave in pan). Cover with foil. Bake at 350° for 50 to 60 minutes.
In a large bowl combine ingredients in order given. Mix well. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes or until pick inserted in center comes out clean.
Mix all ingredients and spoon into 12-count muffin tin (greased). Should fill all 12 spaces. Preheat oven to 400° and bake for 10 to 12 minutes or until brown.
Cream sugars, shortening, and eggs until light. Add applesauce, mixing well. Spoon flour into dry measuring cup. Pour flour onto waxed paper and add soda, baking powder, salt and spices. Stir well to blend. Add blended dry ingredients to creamed mixture, alternately with water, beginning and ending with dry ingredients. Stir in fruit and nuts. Blend well. Pour into a well greased 9 x 13-inch oblong pan. Bake at 350° for 60 to 65 minutes. Cool in pan. Frost if desired.
Cook potatoes 20 to 25 minutes (not too soft). Peel potatoes and cut into small cubes. Mix oil, vinegar, salt and pepper together and pour over potatoes. Chill at least 1 hour. Add the remaining ingredients and serve.
Heat beets in liquid; drain. Add butter, horseradish, prepared mustard and seasoned salt. Stir gently.
Heat olive oil in heavy skillet. Saute onion, string beans and parsley until onion becomes translucent. (You may want to steam beans for about 5 minutes if you like them less crisp.) Add tomatoes and sauce, then seasonings and stir. Cook over medium heat for 10 minutes. Add Ricotta cheese and mix well. Cook over low heat for another 10 minutes. Pour over brown rice and serve.
Combine first 3 ingredients after meat. Pound into steak and brown steak in shortening. Remove from pan; add flour not pounded into meat and stir well. Add liquid. Add seasonings, mushrooms, garlic and onions. Place steak in pan; cover tightly and cook slowly for 1 1/2 hours or until tender. Serves 4 to 6.
Sift dry ingredients and mix them well! Lightly spray the skillet. Then preheat the skillet at moderately high heat. Mix the liquid ingredients with the dry but do not overmix. Batter should be lumpy but do not leave dry ingredients in bottom of bowl. Makes 20 (6-inch) pancakes.
Brown beef and chopped onion in skillet. Drain off excess grease. Add tomato paste, water, salt, paprika and chili powder. Simmer for 20 to 30 minutes.
Mix together onion, bell pepper and pork and beans in baking dish. Stir together mustard, brown sugar, catsup, syrup and cinnamon. Put all in baking dish. Put bacon on top. Bake at 350° for 45 minutes. Bacon strips will be done.
Soak bread slices in water for 2 minutes. Add eggs and mix well. Mix with ground beef, cheese, parsley, salt, oregano and pepper. With wet hands, form meat mixture into small balls. Brown slowly in hot salad oil. Drain. Add meatballs to sauce. Simmer, loosely covered, for 30 minutes.
In small mixer bowl, mix ingredients 20 to 30 seconds. On lightly floured board, mold dough into two 8-inch rolls. Wrap; refrigerate overnight. Heat oven to 375°. Cut rolls into 1/4-inch slices; place on ungreased baking sheet. Bake 10 to 12 minutes. Makes 5 dozen.
In a bowl, cream shortening and sugar. Add eggs, vanilla and sour cream or buttermilk; mix well. Sift flour, baking soda, baking powder and salt together, then add to mixture. Thoroughly mix, then place aside while you make topping.
Place cheese on bottom of crust. Sprinkle bacon over cheese. Mix remaining ingredients and pour over bacon. Bake at 325° for 40 to 45 minutes.
Mix together. Form ball. Chill and roll in nuts. Serve with assorted crackers.
Cook potatoes until tender and drain. Beat softened cream cheese with half and half in mixer. Add hot potatoes and blend well. Add butter and seasonings. Put in 2 quart casserole. Brush top with butter and sprinkle on paprika. Bake in oven (350°) for 30 minutes. Can be prepared ahead of time. Just bake longer to heat and brown.
Heat oven to 375°. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Variation: Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen countertop. Makes 3 dozen cookies.
Preheat oven to 450°. Scrub potatoes well; cut lengthwise into 6 wedges and dry on paper towel. In a large bowl, toss potato spears with olive oil until they are well covered. Spread potatoes on a baking sheet; dust with paprika and bake 20 to 30 minutes, or until fork-tender. Serves 6. Per serving: 79 total calories, 3 sat. fat calories.
Mix sugar, margarine, shortening, vanilla, eggs and food color in a large bowl. Stir in flour, baking soda and salt. Stir in chopped chocolate chips. Divide dough into 4 parts. Shape each part of dough into a roll, 1-inch in diameter and about 10 inches long.
Roll beef tips in flour and brown in oil in skillet. After browning, put tips in crock-pot and add consomme, water, bouillon cube, and onion. Season with salt and pepper. Cook on low heat until done. Serve with potatoes or rice and a green salad or green vegetable. Serves 6.
Cut Crisco in flour. Add cheese. Mix into a wet dough with milk. Place on floured board and work only enough to handle. Cut biscuits and bake at 425° until browned.
Mix together and bake at 350° for 1 hour, covered. After half hour, open and stir.
In a medium saucepan, combine Jell-O, pudding and water. Cook until boiling; cool (will thicken as it cools). Add strawberries. Pour into pie shell. Refrigerate for at least 2 hours.
Cream together butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and 1 teaspoon salt; stir in oats. Add dry ingredients to creamed mixture. Set aside while you make filling.
Boil ducks with 6 pods of garlic, onions, beer, salt and pepper until the meat starts to fall off the bone. If you can, turn the heat off. Cover pot and let it set overnight or until good and cool.
Take skin off chicken and place in oblong baking dish. Sprinkle spices to taste over chicken. Melt butter and mix with soup. Slice cheese and place over chicken. Pour soup and butter mixture over this. Bake at 375° for approximately 1 1/2 hours, uncovered.
Cream shortening and sugar; add beaten eggs and lemon peel. Sift flour, baking powder and salt together. Add alternately with milk. Fold in nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour or until done and lightly browned on top. Let cool in pan 15 minutes. Dissolve 1/3 cup sugar in lemon juice; pour over bread. Let stand for 10 minutes. Remove from pan and cool. Makes 1 loaf.
Mix soups and milk. Place potatoes in a large greased baking dish. Pour soup mixture over potatoes. Season with salt and pepper. Toss to coat potatoes. Put butter on top. sprinkle with cheese, completely covering. Cover and bake at 350° until thoroughly heated and cheese is melted. Uncover, top with bacon bits, and bake an additional 5 minutes.
Pour barbecue sauce into pan and bring to simmer. Add 3/4 of cup of grape jelly. Stir until melted. Add hot dogs; stir. Keep hot while serving.
Melt butter in 9 x 13-inch pan. Add chicken coated with flour, salt, pepper and paprika. Bake at 400° for 30 minutes. Over chicken, add pineapple, pepper, onion and brown sugar. Bake at 350° for 45 minutes more.
Preheat oven to 325°. Combine butter, crumbs and sugar. Pat firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Add condensed milk; beat until smooth. Add remaining ingredients. Mix well. Pour into pan. Bake 1 hour and 5 minutes or until top is set. Cool at room temperature. Chill and then remove sides of pan.
Mix zwieback with 1/2 cup sugar, cinnamon and butter or shortening. Set aside 3/4 cup to sprinkle on top; press remainder of crumbs into a 9-inch spring-form pan, lining bottom and sides. Beat eggs with remaining 1 cup sugar until light; add salt, lemon juice and rind, cream, cheese and flour; beat thoroughly and strain through a fine sieve. Pour into lined pan; sprinkle with remaining crumbs and nut meats. Bake in a moderate oven (350°) about 1 hour or until center is firm. Turn off heat, open oven door and let stand in oven 1 hour or until cooled.
Pour gelatin in a bowl. Stir in hot water and dissolve thoroughly. Stir in cold water. Chill until syrupy. Combine cottage cheese and crushed pineapple in a blender or processor. Process until smooth. Add gelatin mixture; process until well blended. Pour into an 8 x 8-inch square dish. Chill until firm.
Take ham. Ham which is to be roasted in a oven must not be too salty and should be placed in plenty of cold water for approximately 12 hours. Remove the rind. Place the ham on a large piece of baking foil. Crush corns, marjoram and bay leaves in a mortar. Rub the spice mixture on all sides of the ham. Wrap the foil around the ham to make a tight package. Insert a meat thermometer through the foil so that the tip reaches the thickest and meatiest part of the ham. Place the ham in a baking pan and bake it in a 350° oven. The ham is ready when the thermometer shows 170°. Ham a la Cajsa Warg can be served hot or cold with boiled potatoes, mustard, red cabbage or other vegetables.
Combine and chill. Serve with oysters, clams, shrimp, lobster or crabmeat. Mix together or use as dip.
Blend shortening and sugars. Blend in egg and vanilla; mix well. Add combined dry ingredients; mix well. Stir in chocolate chips and nuts. Drop onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Layer the first 4 ingredients in a 13 x 9 x 2-inch baking pan. Cover with shredded Colby cheese, being sure to cover all. Put Miracle Whip on top, covering completely. Sprinkle sugar over Miracle Whip. Cover and refrigerate overnight. Mix just before serving.
Combine condensed milk and lemon juice in large bowl; mix well. Stir in cherry pie filling and pineapple; mix well. Fold in whipped topping, nuts and dates. If a darker shade of pink is desired, add a few drops of red food coloring. Pour mixture into 9 x 13-inch dish. Refrigerate several hours before serving. Makes 12 servings.