HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well pretzels, 1 tablespoon of sugar and softened margarine. Line a 9 x 13-inch pan with mixture. Bake at 400° for about 8 minutes. Let cool. Beat cream cheese, 1/2 cup of sugar and Cool Whip together. Spread on cooled crust. Mix boiling water and jello until dissolved. Add strawberries and juice. Refrigerate jello until slightly thickened. Pour over mixture. Refrigerate until completely thickened.
Brown beef and sausage together, then drain. Add mushrooms, onion and spaghetti sauce. Let simmer. Cook lasagna noodles. Combine cottage cheese, Parmesan cheese and eggs, then set aside.
While pasta water comes to a boil, get all ingredients ready to cook before adding the pasta to the boiling water.
Mix together and add 1 can crushed pineapple and 1 cup nuts. Mix and set aside. Layer in Pyrex dish graham crackers, sugar/pineapple mix and make 3 layers. Pour on red jello and refrigerator.
Saut onion in butter in a large saucepan until tender. Remove from heat; stir in next 7 ingredients. Spoon half of rice mixture into a lightly greased 2-quart casserole. Top with half of cheese. Top with remaining rice mixture. Bake at 375°, uncovered, 20 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes.
In a heavy saucepan, mix and bring to a boil sugar and whipping cream, stirring constantly. Add cream of tartar. Continue to boil until mixture reaches soft boil stage, 234° to 240° on candy thermometer or when a small amount of mixture dropped from a spoon into ice water forms a ball which does not disintegrate but flattens out when picked up with your fingers. When candy has reached that stage, remove from heat and mix until creamy. Add vanilla and nuts, if desired. Cover pan with a damp cloth and let sit 1/2 hour. Press into a shallow pan that has been lined with waxed paper. When cooked, cut into squares. Makes 1 pound.
Preheat oven to 350°. Pierce pie crust (frozen) with fork. Bake in preheated oven for 10 minutes, until slightly browned. Mix cookie mix as directed. Add self rising flour. Pour into pie crust. bake at 350° until center rises. Check for doneness with toothpick (approximately 35 minutes).
Fry onions and pepper in Crisco until onions turn yellow. Mix all ingredients together. Place in oiled baking dish. Bake at 375° for 45 minutes.
Mix sugar, oleo, eggs, vinegar, and vanilla well. Mix in coconut. Then pour in unbaked pie shell and bake 40 or 50 minutes at 350 or until brown.
Mix all ingredients together until well blended. Pour into greased and floured cake pan. Bake at 350°F until done, about 30 minutes.
Brown sausage and drain all but 3 tablespoons grease. Saute vegetables in remaining grease. Set aside.
Place first four ingredients in a saucepan. Cook at a rolling boil for 1 minute. Remove from heat. Add peanut butter, salt and Quaker oats. Drop by teaspoon on waxed paper immediately. Makes 3 dozen.
Cut tops off peppers. Remove seeds and membrane. Brown meat and onion. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Cover and simmer until rice is tender, 5 minutes. Add cheese. Stuff peppers; cover with tops. Stand upright in baking dish. Bake in a 350° oven for 30 minutes.
Mix all together and put in oblong pan. Bake at 400° for 30 minutes.
Place chicken in lightly greased casserole dish. Mix soup and broth well. Pour over chicken. In a separate bowl, mix other ingredients to form batter. Spoon over chicken. Bake at 425° for 30 minutes or until golden brown on top.
Put vanilla, oleo, marshmallows and food coloring in top of double boiler and melt. Remove from heat and stir in corn flakes with metal spoon. Drop mixture onto wax paper. Use metal knife to push off spoon to form holly. Trim with cinnamon hearts.
Heat oven to 375°. Spray pan with Pam. Stir mustard, yogurt and vinegar together. In second dish, combine potato granules and Parmesan cheese. Dip chicken first in mustard, then in potato mixture, coating both sides well. Bake at 375° for 20 minutes, until coating is light brown. Makes 4 servings, 6 grams of fat per serving.
Unroll dough. Pat dough onto bottom of 9 x 9 x 2-inch baking pan. Overlap and press rolls to fit. Set aside. Combine sausage and mustard. Lightly brown and drain. Spoon evenly over dough in pan. Sprinkle with broccoli, pepper, onion and cheese. Bake at 375° for 20 minutes until crust is golden. May be cooked ahead of time and reheated at serving time. Store in airtight container until heated. This is quick and easy for any party or gathering.
In bowl, mix first 6 ingredients and set aside. In large bowl beat oleo and sugar until fluffy. Add eggs, 1 at a time. Stir in zucchini and vanilla. Alternately add dry ingredients and milk. Add nuts and chocolate chips. Bake at 350° in Bundt or 9 x 13-inch pan. Test with toothpick.
Melt caramels with orange juice in covered double boiler or in saucepan over low heat. Stir occasionally until sauce is smooth. Add orange rind. Pour into fondue pot; keep warm while serving. Dip cake into caramel sauce; roll in almonds. Makes 1 1/3 cups.
Mix together, except for pickling spice. Cook for 30 minutes. Add the pickling spice in a bag.
Saute bell pepper, celery and onion in oil until clear and tender. Add broth and rice; stir and simmer 5 minutes. Stir in mushroom soup. Pour into casserole dish that has been sprayed with Pam. Decorate with pimento strips. Cover and bake at 300° for 1 hour.
Arrange apples in microwavable baking dish. Stir together caramel topping, water and lemon juice. Pour over apples. In a small bowl combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Sprinkle evenly over apples. Microwave on High for 5 to 7 minutes or until apples are tender.
Dissolve jello in 2 cups boiling water and add frozen juice. Stir until melted; then add pineapple with juice and oranges, drained. Chill until firm.
Trim all fat from roast. Place in roaster. Add potatoes, carrots, onions and celery or your choices. Pour tomatoes and water over all. Season with pepper, celery seed, garlic and bouillon. Cover. Bake at 325° for 3 hours until done.
Brown ground beef and onion. Add mushroom soup. Layer beef and onion in baking dish. Top with Tater Tots and cheese. Bake in 350° oven until done.
Preheat oven to 375°. Brown ground chuck in skillet with meat tenderizer, garlic salt and pepper; drain off grease. Add Ragu sauce and tomato paste; simmer 1 hour. Boil lasagna with 1 teaspoon salt for 15 minutes. Mix cottage cheese with 2 eggs. In a large casserole dish, spread 2 to 3 tablespoons meat sauce. Layer noodles, meat sauce and cottage cheese mixture 2 to 3 times. Top with Mozzarella and sprinkle Parmesan on last. Bake about 1 hour. Allow to cool 10 minutes before cutting.
Combine butter or margarine, sugar and curry powder. Bring to a boil. Drain the fruit.
Brown meat in large skillet; drain off fat. Add garlic and salt; simmer 5 minutes. Add tomato sauce and tomato paste. Cook, stirring occasionally, 10 to 15 minutes. Boil lasagna for 5 minutes, stirring occasionally. Combine egg, Ricotta cheese, Parmesan cheese, parsley and pepper. Blend well. In a greased lasagna pan arrange a layer of lasagna. Spread with Ricotta mixture, meat sauce and Mozzarella. Repeat, topping with sauce and Mozzarella. Bake at 350° for 30 minutes. Let stand 10 minutes.
Mix all ingredients and top with some of remaining stuffing. Bake at 350° for 45 minutes to 1 hour.
Boil red potatoes whole, test for doneness with sharp-pointed knife. Cool, dice, leaving about 1/2 of the peelings on. Salt to taste. Mix and add all other ingredients. If too dry, add more sour cream or salad dressing. Sprinkle with paprika. Refrigerate. Serves 12 to 16.
Mix first 4 ingredients. Line pan with crescent rolls. Line crust with 1 cup Fritos and ground beef mixture. Spread on sour cream. Sprinkle with cheese and top with 1 cup Fritos. Bake at 350° for 20 minutes.
Prepare pudding mix as directed (over stove). Remove from heat and add cream cheese. Beat with electric beater until smooth. Stir in vanilla. Pour in crust. Refrigerate for 3 hours or overnight. Decorate with fresh strawberries or blueberries. Serve with whipped cream.
Mix together in ovenproof kettle. Bake at 250° for 5 hours. Serve with hot bread or cornbread.
Thinly slice the eggplants; soak for a few minutes and dry with paper towel. Fry in oil until brown and tender; set aside. Brown the pork hash or ground chicken in skillet; add chicken broth to cover hash. Add the remaining ingredients; simmer 10 to	15 minutes. Thicken with cornstarch.	Layer as follows: pork hash	mixture, fried eggplant, thinly sliced fried eggs and green onion.
Melt Hershey bar in a 400° oven. Put marshmallows and Cool Whip into bowl. Add Hershey bar and whip with a wooden spoon. Put into crust and refrigerate for 2 hours.
Combine first 3 ingredients. Place chicken in baking dish. Pour mixture over chicken. Cover. Bake 1 1/2 hours at 350° or until chicken is done. Serve with rice.
Mix jello and boiling water; let cool. Whip Dream Whip and add cream cheese, pineapple, cooled jello and nuts. Pour into square or oblong pan and refrigerate for at least 2 hours before serving.
Pound chicken breasts between sheets of wax paper to 1/4-inch thickness. Cut cream cheese into cubes. Place 1 cube in each piece of chicken and roll up, securing with bacon slices and toothpick. Bake at 350° for about 25 to 30 minutes or until chicken is done.
Cook broccoli; drain and save liquid. Saute onions in margarine (1 tablespoon). Mix flour with milk in shaker and shake well. Stir while cooking over medium heat until sauce thickens. Add cheese and stir until it melts. Add rest of ingredients: liquid, milk, salt, pepper and broccoli. Cook until heated through. This recipe may be doubled or tripled. Serves 6.
Arrange chicken in shallow baking pan; don't overlap. Cover with mushrooms. Combine soup, wine and sour cream; stir until blended. Pour over chicken, completely covering and dust with paprika. Bake at 350° for 1 1/2 hours. Serve with noodles or baked potatoes.
Melt oleo. Make a batter of sugar, flour, baking powder, salt and milk. Pour batter over margarine. Then add fruit and juices. Bake at 350° until dough is brown and cooked through fruit, 50 to 60 minutes.
Clean spinach and tear into bite-size pieces, slice fruits and add to salad. Top with dressing and toss, or serve on the side.
Sift 2 1/2 cups flour, baking powder, salt and 1/2 cup sugar. Add next 3 ingredients and mix only until dry ingredients are dampened. Mix berries with 2 tablespoons flour. Fold in berries. Fill greased muffin tins 2/3's full. Sprinkle with sugar. Bake at 400° for 20 to 25 minutes. Serve with lots of butter. Makes 16 to 24 muffins.
Combine all ingredients except apples and lettuce. Mix well. Arrange apple slices in fan shape on lettuce leaves. Top with cheese mixture. Makes 4 servings.
With an electric mixer, mix together the whipped topping, 1 cup milk and vanilla flavoring; beat at high speed for 6 minutes, or until topping thickens and forms peaks. Add remaining milk and the pie filing; blend on low until mixed well, then beat on high for 2 minutes, scraping bowl occasionally. Spoon into pie shell and chill at least 4 hours.
Beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Add salt and vanilla, mix well. Add pecans and choice of other ingredients.
Boil sugar, oil and nuts until sugar is dissolved. Put graham crackers on cookie sheet. Break in half. Pour mixture over crackers, spreading evenly and bake 8 minutes at 350°.
Boil beans 2 hours using plenty of water. Drain most all water. Add rest ingredients. Bake at 325° for at least 4 hours or use crock-pot.
Place ham on a rack in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert whole cloves into diamonds. Secure pineapple slices and cherries on ham with toothpicks. In a small bowl, combine the brown sugar, peach nectar, vinegar, ground cloves. Spoon half of glaze over ham.
In saucepan, dissolve sugar in vinegar. Add oil and heat until hot. Add peppers and onions; heat for a few minutes.
Combine and pour all ingredients into an 8 x 8 x 1-inch pan. Bake at 350° for 30 minutes. Serves 1.
Mix first 5 ingredients in a jar; shake and then chill for about 1 hour. Toss dressing over greens and top with slivered almonds.
Cream shortening with sugar. Add eggs and vanilla. Beat well. Add flour and soda, mixing well. Add oatmeal, mixing well. Form into two long rolls and chill for at least 1 hour. Slice into 1/4-inch slices and bake at 350° until golden brown.
In a 1 1/2-quart casserole, stir together brown sugar and rum. Add butter. Cover. Microwave at High setting 4 or 5 minutes. Stir after 2 minutes until sugar is dissolved. Cut bananas lengthwise, then crosswise so there are 8 pieces. Add to syrup, stirring to cover each piece. Top banana mixture with crumbled cookies. Microwave at High setting 1 to 2 minutes until hot.	Serve over vanilla ice cream. Serves 4.
Blend mayonnaise and cream cheese. Add fruit, nuts and marshmallows. Fold in whipped cream. Pour into mold and freeze. Take out about 10 minutes before serving.
Combine soy sauce, Worcestershire sauce, honey, ginger, mustard, vegetable oil and pineapple. Brush mixture onto chicken breasts and grill until done, basting breasts as often as needed.
Put all ingredients in a heavy boiler. Simmer for about 30 minutes. Put into squeeze bottles. Makes about 60 oz.
In large bowl, mix corn meal, flour, sugar, baking powder and salt. Stir in egg, milk and Crisco. Dip hot dogs in batter and fry in deep fryer until golden brown.
In ovenproof bowl, blend all ingredients except 1/2 cup of Mozzarella cheese until smooth. Then top with remaining cheese. In preheated 350° oven, cook 30 minutes or until bubbly. Makes 6 servings.
Bake cake per instructions and bake on cookie sheet. Mix cream cheese with 1/2 cup milk until creamy. Add pudding and an additional 1 1/2 cups milk. Mix. Add drained pineapple. Spread over cooled cake. Frost with Cool Whip.
Cover bottom of pan with oil. Saute the onion until tender. Add potatoes; pour water to cover and cook. Add clam juice, baby clams, minced clams and chopped clams. When potatoes are cooked, add tomato soup; stir and let simmer. Do not boil. This makes a big quantity!
Cook grits and cheese in double boiler. Add a dash of Worcestershire sauce, butter, mustard, flour and egg yolks until thickened, then add egg whites, beaten. Add to grits. Bake for about 45 minutes at 350°.
Mix all ingredients and keep cool. When ready to serve, scoop several scoops or 1/2 carton orange sherbet into punch bowl after punch has been poured into bowl.
Brown meat and onion. Mix with potatoes and soup. Add 1 can of water. Bake at 325° for 1 hour.
Combine all ingredients. Bake for 15 to 20 minutes at 350°. Serve with crackers.
In medium saucepan combine all ingredients except chicken, bring to a boil. Place chicken in marinade and simmer 20 minutes. Remove from heat and let stand several hours in refrigerator. Grill chicken, turning and basting frequently.
Line bottom of casserole with large marshmallows. Peel and cook the potatoes until done; mash. Add the vanilla and pour over the marshmallows. Melt margarine; add the nuts and brown sugar and pour on top of the potatoes. Bake at 350° for 30 minutes.
Drain all beans. In large bowl, add beans to bell pepper, onion and celery. Blend together vinegar, sugar and salad oil. Pour over bean mixture. Mix all well. Place in refrigerator for 12 hours before serving. Serves 10.
In 3-quart or 4-quart bowl, layer salad greens, mushrooms, tomatoes, carrots and peas. Add green onions. Spoon dressing over salad mixture spreading to cover top. Cover; refrigerate at least 4 hours or overnight before serving.
Boil eggs and chicken. Debone chicken and layer in 9 x 13-inch pan. Mix cream of chicken soup and vegetables over low heat. Pour over chicken. Slice eggs and lay over the top. Take each canned biscuit and mash it flat, then slice into strips and lay on top. Bake at 325° until biscuits are done.
Melt the margarine in 2-quart dish. Mix together in the dish the sugar, flour, baking powder and milk. Add the rhubarb. Sprinkle with the sugar. Don't mix. Bake at 325° for 1 hour.
Debone pork, cube and marinate in soy sauce, sherry and ginger. Meanwhile, peel and chop onion and celery and grate carrots into coarse pieces.
Bring oleo, cocoa, oil and water to a boil. Pour the boiling mixture over the remaining ingredients. Beat all at once, and bake at 350° for about 25 minutes.
In large bowl, combine Eagle Brand, sour cream and lime juice; mix well. Stir in remaining ingredients. Chill 3 hours or longer to blend flavors. Serve chilled.
Brown and cube chicken. Brown and cut up sausage. Brown 1 onion. Add few pieces of garlic, red pepper, green pepper, cayenne pepper and bouillon (already dissolved in water). Add this to mixture. Add rice. Mix everything together. Cook until water is absorbed approximately 1 1/2 hours. Mix occasionally. Serve hot.
Mix all ingredients well, adding corn last. Pour into a greased baking dish and dot with margarine. Bake at 350° for 30 minutes.
Saute ground round, green beans, corn, tomatoes, green peppers, chopped celery and onion. Cut okra and add to mixture. Add 1/2 cup of tomato ketchup, salt, pepper and paprika to taste. Put all ingredients into baking pan. Sprinkle grated cheese on top of the ingredients. Put in oven at 300° until dish is bubbling.
Stir Sweet One, sugar and oil. Add egg white. Stir well, add flour, salt, soda, vanilla and apples, applesauce and cinnamon. Bake at 375°.
Place whole wheat flour in bowl. Cut in butter until mixture is the consistency of coarse oatmeal. Add sugar, baking soda, cream of tartar, egg and enough hot water to make a dough that can be rolled like pastry. Roll out dough to 1/8 to 1/4-inch consistency on floured board (use unbleached white flour for rolling). Cut into 3-inch squares. Place on ungreased baking sheet in a 350° preheated oven and bake for 15 to 20 minutes, or until done. Cool on rack. Yields about 2 dozen crackers. Great served while warm.
Cut cabbage in small pieces. Add all ingredients and cook in a large skillet for 12 minutes.
Cook broccoli until tender; drain. Saute onion and butter. Add to drained broccoli. Cook rice until medium tender; add to broccoli mix. Pour soup in and mix well. Bake at 350° for 1 hour.
Soak favas overnight. Add salt and boil until done (3 hours). In a separate pan, slice onions into butter and cook until done. Add sauce and 1 can of water. Add spices as desired. Combine both pans and cook together for 1 hour.
Mix all liquids, sugar, salt and pepper. Let set 1 hour, stirring occasionally to dissolve sugar. Add all other ingredients and mix well. Cover and store in refrigerator until ready to serve.
Heat oven to 350°. Mix cracker crumbs, 2 tablespoons sugar and the 3 tablespoons melted butter. Press in bottom of 9-inch spring-form pan. Bake 10 minutes and cool. Heat oven to 300°. Beat cream cheese in large mixer bowl; add the cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour into pan. Bake until center is firm about one hour.
Mix first three ingredients and put in bottom of 9x13 pan, bake at 375 for 10 minutes. Cool and set aside. Combine next two ingredients, mix well, fold in cool whip, then spread on pretzel layer. Chill. Mix jello and water until dissolved. Add frozen strawberries. When it starts to gel, pour over cream cheese mixture. Chill a couple of hours then serve.
Combine all ingredients in a 1-quart glass bowl. Cover. Microwave at power level Low and Defrost for 6 1/2 to 8 minutes, or until warm. Beat mixture to blend well. Microwave, uncovered, at power level High for 2 1/2 to 3 1/2 minutes, or until hot, stirring once. Makes about 1 3/4 cups.
Allow cream cheese and butter to reach room temperature. Blend all ingredients in food processor and serve with mini rye breads.
Leave cheese out until soft at room temperature. Mix cheeses well. Add onion, garlic and Worcestershire sauce. Mix with cheese mixture thoroughly. Serve with crackers.
Mix butter, cheese, Tabasco, Worcestershire and onion powder. Beat until light and fluffy. Spread mixture on each bread slice. Stack 4 high and trim crusts. Sprinkle top slice with dill weed and cayenne pepper. Cut into fourths. Bake at 350° for 12 to 15 minutes.
Beat 4 eggs and Parmesan cheese together. Smooth 1 package rolls on bottom of 13 x 9 x 2-inch pan. Layer 1/2 of salami, ham and Provolone. Spread 1/2 of peppers over top. Pour 1/2 of egg/cheese mixture over top, tilting pan to spread. Repeat process (omitting layer of rolls). Top with remaining package of rolls and brush with reserved beaten egg. Bake at 350° for 40 minutes covered with foil (tent foil to prevent sticking) 10 to 15 minutes uncovered. Cool and cut into desired shapes and sizes. May be served hot or cold. Can be reheated; refrigerates well. Freezes well.
Soak bread in milk. Stir in eggs. Add apples and raisins. Pour into baking dish. Pour some meat juice over top and bake. Baste as needed. Bake at 350° for about 45 minutes.
Cream shortening, sugar and eggs. Blend in melted chocolate. Sift flour and dry ingredients and add to creamed mixture alternately with liquid and vanilla. Pour into 2 greased and floured pans and bake at 350° for 25 minutes. Frost with Marshmallow Frosting (Seven Minute Frosting with marshmallows added).
Combine butter, sugar and eggs; cream well. Add flour and vanilla. Beat well. Fold in potato chips and nuts. Make into balls and flatten with fork. Bake at 350° until lightly brown.
Mix apples and sugar; let stand. Mix dry ingredients with apples. Add eggs, oil and vanilla. Mix all and put in greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
Mix butter, sugar, apples, and 3 tsp. cinnamon sugar in a large skillet. Fry on low heat, covered, until apples are tender. Roll biscuits out about 1/2 inch thick. Place a tsp. of apples in the center. Fold over, then use fork and press firmly around the edges. Place in skillet of melted butter (or margarine) and sprinkle with cinnamon sugar on both sides. Fry until golden brown.
Boil water, sugar and flour for 15 minutes, then add egg yolks, butter, salt and lemons. Use egg whites for meringue. This recipe makes 2 pies (use 1/2 recipe for one pie).
Place shortening, sugar and salt in mixing bowl. Add hot milk and stir to soften shortening. Let cool. Beat in eggs. Soften yeast in the warm water; add to shortening mixture. Add 4 cups of flour. Beat smooth. Add enough of rest of flour to make soft dough; knead 8 to 10 minutes. Place in a greased bowl. Turn over once so top of dough is greased. Cover with cloth and let rise until double (approximately 1 1/4 hours). Punch down and let rest 10 minutes. Shape into loaves and place into greased pans. Let rise again (about 1 hour). Bake at 400° for 25 or 30 minutes. Remove from pans immediately and let cool.
Blend cream cheese softened with strawberry preserves; stir in chopped pecans. Spread on date nut bread; garnish with pecan halves.
In a 1 1/2-quart dish, combine the beans, picante sauce, rice, beef and half the cheese. Bake at 350°, uncovered, for 20 to 25 minutes until heated through. Sprinkle with remaining cheese. Serve with tortilla chips if desired.
Dissolve the sugar and flour in the tomato juice. Put meat and vegetables in casserole or covered baking dish. Pour tomatoes, flour and sugar over meat and cook covered for 5 hours at 250°.
Drain oysters; reserve liquid. Mix all other ingredients to oyster liquid. Dip oysters in the batter. Put in deep fat fryer. Cook until golden brown. Makes 18 puffs. You can substitute mushrooms for the oysters and they are great also.
Shape into ball. Chill overnight. Roll in 1 or 2 cups finely chopped pecans.
Put above ingredients into a large casserole and toss together. Arrange sausage on top of potatoes and cover all with foil. Bake at 375° about 45 minutes or till potatoes are tender. Uncover and bake 15 - 20 minutes more. Delicious!