HumbleIntelligence/food-ner-1-Million huggingface dataset:
Oil a 9 x 13 pan. Mix flour and margarine. Spread thinly in bottom of pan. Brown 15 to 20 minutes at 350°. Mix cream cheese, mashed with sugar and Cool Whip. Spread in cooled pie crust. Use pudding and cover with Cool Whip. Put chopped nuts on top. Any flavor of instant pudding is great.
In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle with vanilla and stir in 1 tablespoon of water at a time, stirring until pastry holds together. Shape into a ball on a lightly floured surface; roll the dough to 1/8-inch thick. Transfer to a 9-inch pie plate and trim and flute edges.
In a mixing bowl, mix water (110° to 115°) and yeast. Stir to dissolve. Stir in sugar, salt, shortening, eggs and potatoes. Mix flour in with hands until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth. Place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise until double (1 1/2 to 2 hours). Bake 12 to 15 minutes in a 400° oven. Makes 4 dozen medium rolls.
Mix sugar, salt and cocoa into a pot. Add milk and butter; then bring to a boil. Boil for 1 minute and 30 seconds. Add remaining ingredients and mix well. Place in buttered pan and chill or drop by spoonfuls on waxed paper.
In a saucepan, combine wine, 1 1/2 cups water, Tabasco and tarragon; bring to a boil. Add mushrooms and scallops; simmer, covered, until done, about 5 minutes. Remove mushrooms and scallops; set aside. Reduce liquid to 1 cup, about 15 minutes. In a separate saucepan, cook the onion in butter until translucent. Add flour. Slowly add milk and reduced liquid. Add cheese, scallops and mushrooms; stir until blended. Pour into individual ramekins; bake at 350° for 15 minutes. Garnish with parsley. Good with egg noodles or rice.
Preheat oven to 350°. Combine first 2 ingredients; mix until crumbly. Reserve 2/3 cup of this mixture for the topping. Add brown sugar and cinnamon to reserved topping. Mix well; set aside. Press remaining mixture into bottom of ungreased 9 x 13-inch cake pan. Arrange apple slices over base. Blend sour cream and egg; spread evenly over the apple slices. Sprinkle reserved topping mixture over all. Bake at 350° for 25 to 30 minutes or until topping is golden brown and bubbly.
Cook zucchini for 10 minutes; drain. Add remaining ingredients, except bacon, cheese and crackers. Cook, covered, 5 minutes. Add crumbled bacon, grated cheese and crushed saltines to mixture. Toss. Place in casserole dish. Bake at 350° for 30 minutes.
Combine peaches, sugar and pineapple. Boil for 15 minutes, then add gelatin, stirring until dissolved. Pour into jars and seal.
Pour 1/2 cup Sprite into glass. Pour 1/2 cup favorite juice into glass and stir.
Combine sugar, catsup, salt and pepper; beat 5 minutes (by beater, not blender). Add grated onion, salad oil, white vinegar, garlic salt, celery seed and paprika. Beat 20 minutes.
In a 9 x 13-inch casserole dish, layer potatoes, onion, green pepper and cheese alternately. In a saucepan, melt butter. Blend in flour. When mixed, add chicken broth. Heat, stirring frequently, until mixture bubbles and thickens. Pour over potatoes and sprinkle with parsley. Bake in a preheated 350° oven for 1 hour and 15 minutes.
Cook onions (use tops as well as white part) in salad oil until soft, but not browned. Add remaining ingredients. Pour into a 2-quart baking pan with cover. If no cover is available, use foil. Bake at 350° for 30 minutes or until rice is tender. Toss lightly with a fork before serving. Serves 6.
Drain pineapple and reserve juice. Mix all ingredients together (except the pie crust). Pour into cooled crust and refrigerate until set (3 or 4 hours). Top with whipped topping and serve.
Mix all ingredients except roast. Place roast in crock pot and pour mixture over. Cook on low for 8 hours.
Microwave butter until melted. Blend in flour, salt and pepper. Gradually stir in milk. Microwave 8 to 10 minutes, stirring every 4 minutes. Layer 1/2 of potatoes, onion and sauce in greased 2 quart casserole dish. Repeat layers. Cover and microwave 18 minutes. If desired, sprinkle with paprika or 1/2 c. shredded sharp cheese after cooking. Let stand 5 minutes before serving.
Cook macaroni according to package directions; drain. Combine mayonnaise, soup, milk and 1/2 cup of cheese. Stir into macaroni; place in 1-quart casserole. Top with remaining cheese. Bake, uncovered, at 400° for 20 to 25 minutes.
Melt butter in saucepan. Add shredded carrot and onion. Cook until tender. Blend in flour, salt and pepper. Add milk, stirring constantly until thickened. Add Cheez Whiz. Stir to melt. Blend in beer and heat. You can garnish the top with chopped bacon bits and parsley.
In a large skillet combine potatoes and onion; cook over medium-high heat until golden brown. In a small bowl combine vinegar, sugar, mustard and water. Add to skillet with green beans. Cook over medium heat until moisture is almost gone, stirring occasionally.
Brown cubed dear meat. Mix with all other ingredients in crock pot. (Vegetables can be canned or fresh.) Cook on high for 1 hour then turn down and cook until vegetables are done. Salt and pepper to your taste.
Put in large bowl and melt in microwave. Add peanuts. Cool. Drop teaspoons on wax paper.
Drain and mash or cut artichokes. Add mayonnaise, cheese, onion and seasonings. Mix thoroughly. Place in 1 1/2-quart ovenproof dish. Sprinkle with paprika. Bake for 30 minutes in 350° oven. Serve with toast rounds or crackers.
Beat together the first 5 ingredients for approximately 10 minutes. Add the flour, baking powder, salt and nuts. Combine the apples, 3 teaspoons of sugar and cinnamon. Alternate batter with fruit mixture in a greased Bundt or tube pan. Bake at 350° for 60 to 75 minutes.
Thaw and soften bread dough. Divide into 16 equal pieces. Roll into a rope 15 inches long. Twist each rope into pretzel shape. Place on greased cookie sheet. Beat egg and water. Brush pretzels with egg mixture and sprinkle with salt. Bake at 425° for 15 to 20 minutes.
Preheat oven to 350°. Grease and flour a Bundt pan. Place all ingredients except chocolate chips in large bowl and beat with electric mixer for 4 minutes. It will become quite thick because of the pudding. Fold in the chocolate chips. Bake for 50 minutes. Take from the oven. Cool for 5 minutes before turning cake out on plate.
Blend all ingredients together in blender until smooth. Pour into square pan. Chill. Cut into 1/4's or can put in 4 parfait containers. Makes 4 servings. Each serving counts as 1/2 milk, 1 protein and 8 optional calories.
Melt chocolate, mix in pretzels and nuts, spoon on tray and refrigerate until set. Store in airtight container.
Brown ground beef. Drain fat. Put all ingredients in slow cooker. Cook all day until done.
Cook macaroni according to directions. Drain and rinse with cold water. Allow to drain completely. Toss together with all ingredients. Chill and serve on crisp lettuce.
In large salad bowl, arrange ingredients in layers with the lettuce on bottom and sugar on top. Do not mix. Store in refrigerator for at least 6 hours or overnight. Toss when ready to serve.
Combine sugar, cornstarch and salt in saucepan. Add boiling water slowly, stirring constantly. Cook until mixture thickens.
Combine all ingredients in a large mixing bowl. Beat 4 minutes on medium speed. Pour batter into greased and floured loaf pan, 9 x 5 x 3-inch. Bake 1 hour or until toothpick comes clean.
Combine ham, milk, salt, pepper, eggs and cracker crumbs. Mold into loaf shape and put in baking dish. In separate bowl, mix brown sugar, water and vinegar. Use this mixture to baste ham loaf. Bake at 400° for 1 hour.
Mix all ingredients and freeze in Baggies. Have 2 bottles of ginger ale real cold. Set Baggies out to begin to soften. Put in bowl and pour ginger ale over. Mix and chop. Makes a cool slushy punch.
Add seasonings (to taste) to avacado. Also add onions, tomatoes, cheese, and juice. Add ingredients in very small amounts until you get the taste desired. If you need to stretch the avacado, add a LITTLE sour cream or mayonnaise. Too much and you will not taste the avacado! Serve as a dip, on tacos, or tostadas, etc. Even good as a salad dressing.
Place Hershey bar on graham cracker and top with large marshmallow. Microwave 30 seconds on High or until marshmallow puffs. Remove from microwave. Top with another graham cracker. Enjoy.
Mix eggs and sugar, then Pet and Eagle Brand milks. Add enough sweet milk to fill 1-gallon freezer. Delicious.
Mix first 4 ingredients and let stand for 15 minutes. Mix rest of the ingredients. Add to the first mixture. Pour into 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Mix ingredients together and pour into shell. Bake at 350° for 50 minutes.
Stuff green chilies with Jack cheese. Layer in a greased baking dish, sprinkling each layer with shredded Cheddar cheese. Sprinkle with paprika. In a bowl, beat eggs until smooth; slowly add flour and mix until smooth. Add milk and Tabasco sauce. Salt and pepper to taste. Pour over chilies and bake at 350° for 45 minutes.
Put broccoli in bottom of baking dish. Spread cooked chicken over it. Cover with the soup. Spread the mayonnaise and then the cheese over the soup. Cover with bread crumbs. Bake at 350° for about 30 minutes.
Separate 6 eggs and save whites to use on top. Place milk over heat in double boiler or in kettle over pan of water. Heat until lukewarm. Take out 1 pint milk to which you add eggs, sugar, salt and cornstarch, which have been mixed well. Strain the mixture as you pour back into the remaining milk over heat. Cook until the mixture begins to thicken and a few bubbles begin to form around side of kettle. Never boil. Remove from heat. Flavor with nutmeg, lemon or vanilla to taste. Beat and add 12 tablespoons sugar to egg whites. Beat until stiff. Fold in on top of custard while still warm.
Sift the flour and salt into a bowl. Make a well in the center and pour in the milk. Stir in the milk. Beat until fluffy and add the eggs. Beat the batter until large bubbles rise to the surface. Let this stand, covered, and refrigerated at least 1 hour and then beat it again. Preheat the oven to 400°. Have ready a hot ovenproof dish, about 9 x 13-inches, containing the hot beef drippings or melted butter. Pour in the batter. It should be about 1/2-inch high. Bake the pudding about 20 minutes. Reduce the heat to 350° and bake about 10 minutes longer. Serve at once.
Mix together miracle whip, vinegar and sugar. Stir in rest of ingredients. Refrigerate overnight for best flavor.
Cook chicken until tender. Bone chicken and cut in cubes (breasts and thighs are best parts to use). Mix eggs, onion and celery with chicken. Add enough mayonnaise until it holds together. Serve on lettuce leaf and garnish with boiled eggs.
Mix butter, maple syrup and sugar. Mix with a spoon, then with hands until soft and smooth. Mix in granola. Make into little balls. Put in refrigerator 1 hour.
Sift flour, salt, baking powder and sugar together. Beat egg well; add milk. Stir in oil and juice. Add liquids. Stir 20 seconds; mixture will be lumpy. Fold in blueberries. Fill greased muffin tins 2/3 full. Bake at 425° for 25 minutes.
In a pan or electric skillet, cook oil, onion and garlic, until onion is translucent. Discard garlic. Add remaining ingredients and mix. Cover and simmer for 15 minutes. Add shredded Cheddar cheese on top.
Place ham ends, peeled carrots, onion and potatoes (whole) in a pot and boil for 1 hour. Remove ham. Rub vegetables through a strainer. Cut up ham and return all ingredients to stock. Add lima beans which have been soaked in water for 12 hours. Add celery; cook 1 hour. Add catsup, salt and pepper.
Cube bacon and brown in skillet. Do not drain. Add flour and sugar; stir. Add water and vinegar and cook until thick. Pour over potatoes. You will have to judge how much sauce needed for quantity of potatoes. Recipe makes one cup.
Mix all ingredients together thoroughly. Refrigerate for 24 hours (during this time, be sure to re-mix at least 5 times). Make into 3 rolls. Cook on rack in oven at 50° for 8 hours.
Brown ground beef in frying pan (meatballs optional). Chop onion and add to ground beef until tender. Add salt and pepper to taste. Add all remaining ingredients to crock-pot. Add hamburger mixture. Cook on high for 4 to 6 hours. All ingredients may be altered to personal taste.
Mix all ingredients in a 1 gallon jug. Fill to top with water. Shake to dissolve. Tint, if desired, with food coloring to match color scheme. If sherbet punch is desired, add 1 pint of favorite flavor and 1 quart of ginger ale to each 2 gallons.
About 2 1/4 hours before serving: In 5 quart Dutch oven, over medium-high heat, in 2 tablespoons hot salad oil, cook beef for stew, 1/3 at at time, until well-browned on all sides.	With slotted spoon, remove meat to plate as it browns. In drippings, add more oil if necessary, cook onion until soft, about 5 minutes. Add squash, potatoes, vinegar, sugar, salt, bay leaf and 3 cups water. Return meat to Dutch oven. Over high heat, heat to	boiling. Cover. Bake	at 350° for 1 1/4 hours. Stir gingersnap	crumbs	and raisins into stew until blended.	Stir in	frozen green beans. Bake 15 minutes. Discard bay leaf. Makes 8 main-dish servings. Has about 480 calories per serving.
Cook until thick. Pour into baked pie crust. Beat whites of eggs. Put on top and brown.
Drain artichoke hearts and chop. Combine ingredients; mix well. Place in greased 8-inch round baking pan. Bake for 10 to 15 minutes at 350°. Serve with crackers or corn chips. Serves 6 to 8.
Chop the onion, lettuce and tomatoes. Toss with the cheese and French dressing. Crunch the Doritos. Brown the ground meat. Add the kidney beans (drained), salt and chili powder. Add taco sauce to season.
Heat oven 350°. Generously grease bottom of loaf pan (9 x 5 x 3-inch). Stir all ingredients except raisins with fork until moistened. Beat vigorously one minute. Stir in raisins. Bake until wooden toothpick inserted in center comes out clean. Take butter knife and go around sides of loaf pan to loosen to take out of pan.
Brown chicken and mushrooms in 2 tablespoons butter. Add onion and garlic; cook 5 minutes. Remove to bowl; add 2 tablespoons butter to pan. Add flour, paste and stock. Cook until thickened. Return meat and mushrooms to pan. Add sour cream and sherry. Serve over rice or noodles. Can also use turkey or beef.
Beat egg whites until stiff. Beat in sugar, nuts and chips. Heat oven to 350°. Put in the cookies and turn off the oven. Leave in about 4 hours.
Brown sausage. Put rolls in a pan; pinch together. Spread sausage over rolls. Add cheese; pour egg over all. Bake at 350° for 25 minutes or until eggs are set.
Beat eggs. Thoroughly blend flour and sugar; add to eggs. Add buttermilk, melted butter and coconut. Put in unbaked pie shell. Bake 50 to 60 minutes at 350°.
Preheat oven to 350°. Melt and spread 1/2 cup margarine in the bottom of a 9 X 13-inch pan. Sprinkle coconut and pecans evenly over the bottom of pan. Set aside.
Cook salt pork in 4-quart saucepan to render fat. Remove cracklings and save. Pour off all but 2 tablespoons fat. Add onion and cook until golden. Drain canned clams. Save liquid. Add clam juice to onion along with potatoes. Cover and cook until potatoes are tender, about 10 minutes. (If using fresh clams, wash well. Steam in little water until open. Remove from shells and chop. Strain broth and use 2 cups to cook vegetables.) Now add clams, cream, butter, reserved crackling and seasonings. Heat, but don't boil. Yields 8 servings.
Bring first 5 ingredients to a boil and let boil together about 1 minute. Add the beets, with juice and boil all together about 5 minutes or more. These should be prepared at least one day before serving.
Place all ingredients in food processor. Chop and blend until smooth. Serve with date-nut bread or thin toast fingers. Store in refrigerator. Serves 4 to 6.
Put asparagus and carrots into boiling water for 3 to 5 minutes. Then run under cold water. Mix dressing, which is made up of remaining ingredients. Pour over veggies while they are still warm. Refrigerate for at least 3 hours more, if possible.
Boil juice from pineapple. Add boiling water to make 1 1/2 cups. Add dry jello. Add cream cheese. Blend with electric mixer on medium. It will be lumpy. Add pineapple, 7-Up and nuts. Refrigerate 4 hours.
Mix flours, baking powder and salt in a bowl. Combine brown sugar, cinnamon, nutmeg, milk, egg and oil. Add to flour mixture and mix just until all flour is moistened. Stir in cereal and nuts. Pour into 6 paper baking cup-lined (6 ounce) custard cups. Bake at 400° for 30 to 35 minutes. Makes 6 jumbo muffins or 12 medium muffins.
Mix together with a fork the flour, sugar, baking powder and salt. Add egg and butter. Pour over apples in a buttered 9 x 12-inch dish. Add or sprinkle with cinnamon. Bake 30 to 40 minutes in a 350° oven.
Mix all together. Spoon into greased muffin tins. Bake at 350° for 15 minutes.
Mix sugar, margarine, Crisco, eggs, salt and vanilla with a mixer. Add 4 cups flour with 1 teaspoon baking powder by hand. Add buttermilk with baking soda and continue to mix by hand. Drop by spoonful onto greased cookie sheet. Sprinkle tops with cinnamon and sugar mixture or colored sugar. Bake 12 minutes at 375°. Place on bottom rack of oven for the first 5 to 6 minutes, then move to the top rack to finish baking.
Cream together butter and powdered sugar. Blend in egg and vanilla. Then add dry ingredients. Chill overnight. Bake at 400° for 8 to 10 minutes. Roll in powdered sugar; cool and roll again.
Cream oleo, peanut butter, sugar, brown sugar, egg, and vanilla. Add flour and mix well. Form into 1 inch balls and roll into sugar. Place on ungreased sheet and flatten with a fork. Bake at 350 degrees. 10 - 12 minutes.
Grease an 8-inch square dish. Boil carrots in salted water, uncovered; simmer for 20 minutes or until tender. Drain carrots. Put oleo, eggs, sugar, flour, baking powder and vanilla in blender. Add carrots, a few at a time, and puree. Pour into prepared baking dish. Bake at 350° for 45 minutes or until firm. Let stand for 5 minutes before serving. May be made day ahead of time and refrigerated. Bring to room temperature before cooking.
Brown bacon and drain. Chop cabbage; place in skillet and salt. Crumble bacon in with cabbage. Cook noodles in salt water. Cook cabbage until tender; drain. Add noodles to cabbage.
Separate rolls into triangles. The rolls represent the linen wrappings used in covering the dead. Dip and roll one marshmallow (representing Jesus' body) into melted butter. The butter represents the oils used in annointing the dead body. Roll the marshmallow in the sugar and cinnamon mixture. This mixture represents the spices used in burials.
Cream sugar, shortening and eggs. Gradually add rest of ingredients. Pinch size of walnut. Put cookies on sheet; mash down slightly. Bake at 350° until done.
Mix all together and pour into 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Mix cheese and clam juice and beat until smooth. Add salt, Worcestershire sauce and pepper. Add clams. Serve with potato chips or crackers.
Sprinkle over top of casserole. Bake in 9 x 13-inch casserole for 30 minutes at 350° or until brown. This can be prepared a day ahead. Good served with cranberry sauce. Serves 8.
Cook squash in salted water, drain well. Combine next 5 ingredients. Melt 1/2 stick butter in frying pan. Pour stuffing mix in and brown until toasted. Put this mixture in bottom of casserole; reserving some for top.
Heat water until boiling point. Mix cornstarch with sugar. Add to water and cook until clear; stir constantly. Add dry Jell-O. Remove from heat. Add strawberries. Pour in baked pie shell. After set, cover with Cool Whip.
Pour into loaf pan and bake at 325° for 1 1/2 hours. Can add nuts, dates or raisins (grease pan).
Combine sour cream, Cool Whip and sugar with mixer; add other ingredients and freeze. This makes a large salad and can be halved.
Dissolve yeast in 1 cup warm water. Pour 1 cup boiling water over shortening in large bowl; stir until shortening is melted. Add sugar and salt; mix well. Cool to lukewarm. Stir in yeast, eggs and flour to form soft dough. Let rise, covered, in warm place until doubled in bulk. Punch dough down. Chill, covered, in refrigerator for 1 1/2 to 2 hours or longer. Knead briefly on floured surface. Shape into rolls. Place in greased baking dishes. Bake at 425° for 12 minutes or until golden brown. Yield: 36 servings.
Melt margarine in 9 x 12-inch pan. Mix together milk, sugar, flour, salt, sugar and apple pie spice. Pour over margarine (do not stir). Add cherry pie filling over the mixture.
Crumble sausage and Bisquick in a bowl. Add Cheez Whiz and milk. Mix together. Roll into balls. Bake at 400° on a cookie sheet for 10 to 20 minutes until brown.
Let cheese soften to room temperature. Mix thoroughly. Add Worcestershire, garlic salt and red pepper to suit taste. Add chopped pecans. Shape into 2 balls; roll in chopped fresh parsley or paprika. Refrigerate or freeze until needed. Let stand at room temperature for 1 hour before serving.
Grind all in grinder or food processor (include apple & orange peel. Store in glass jars in refrigerator or may be frozen.
Combine rice, bouillon and soup mix in bowl; mix well. Store in airtight container. Makes 6 cups.
Mix Jell-O dry with cottage cheese. Add other ingredients. Refrigerate for one hour and it's ready to serve. Serves 10.
Blend first 8 ingredients together; form into a large ball. Roll in chopped nuts.
Place chicken between 2 sheets of wax paper. Flatten with flat side of knife handle. Top each with a slice of ham. Roll up. Secure with toothpicks. In skillet, brown roll-ups in butter. Stir in soup and wine. Cover and cook over low heat for 20 minutes or until tender. Makes 6 servings.
Fry onion in olive oil. Remove onion and fry hamburger and sausage in oil. Boil noodles until tender. Drain. Add meat, noodles and all ingredients along with the cup of grated cheese. Mix and put in casserole dish and bake in moderate oven (350°) for about 40 minutes.
Mix together all ingredients, except the bread crumbs. Place in a 2-quart casserole baking dish. Sprinkle top with bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients. Cook in double boiler to boiling point. Serve at room temperature. This will keep in the refrigerator a long time. Good with ham, too.
Put fruit in the bottom of a 9 x 13-inch pan. Add a little water (about a half cup). Mix egg, butter and sugar. Cut light bread into thin strips. Crisscross bread on top of fruit. Put egg mixture on top of bread. Bake at 350° for 45 minutes.
Cut beef into strips 1 1/2 x 1/2 inch. Melt 2 Tbsp butter in a 10 inch skillet, add mushrooms, onions and garlic. Cover and simmer, stirring occasionally, until onions are tender about 8 minutes. Remove vegetables and any liquid from skillet. Cook and stir beef in 2 Tbsp butter until brown about 10 minutes, add water, bouillon, salt, pepper. Heat to boiling, reduce heat, cover and simmer until beef is desired doneness about 15 minutes. Add vegetable mixture. Heat to boiling, stir in sour cream and mustard, heat just until hot. Serve with hot noodles, garnish with parsley.
Mix soups, rice and water together. Dip chicken in butter and lay on top of rice and soup mixture. Add 1/2 cup of slivered almonds, if desired. Bake at 350° for 1 hour.