HumbleIntelligence/food-ner-1-Million huggingface dataset:
At least 4 hours before serving, chop green onions and tops very fine. Combine mayonnaise, cheese and onion very well. Store in a tightly covered container in the refrigerator until ready to serve. Split biscuits and spread mix on top of each half. Broil with or without paprika sprinkled on top until bubbly. Keep a close eye, as these burn very quickly. Serve at once warning guests that they are very hot.
Mix ingredients. Pour into an unbaked pie shell. Bake at 325° for 1 hour. Check to see if done by gently shaking. Serves 8.
Puree berries in processor. Strain through sieve, pressing on solids with back of spoon. Transfer to large pitcher. Add 12 cups water, lemonade concentrate and 3 tablespoons sugar, taste, and more sugar if desired.
Cut dates into small pieces and let stand in boiling water with baking soda while mixing dry ingredients. Add melted butter and well beaten egg. Last add the water with dates, nuts and vanilla. Mix thoroughly until well blended. Bake in well-greased 9 x 5 x 2-inch bread pan for 1 hour and 10 minutes at 350°.
Grease mold with mayonnaise. Heat soup in double boiler. Soften cream cheese and add to soup gradually. Mix Knox gelatine with 1/4 cup shrimp water. Add to soup and cream cheese mixture. Let cool 15 minutes. Add mayonnaise, shrimp, celery and onion. When mixture begins to thicken, pour into mold and refrigerate.
Let cream cheese soften at room temperature. Chop onions and cut up dried beef into small pieces. Combine all ingredients using about 3/4 of the beef. Roll ball in remaining beef for outside coating. Refrigerate. Serve with assorted crackers.
In a large skillet, fry onion and hamburger till well done. Add seasonings, tomato soup and water. Cook over medium heat 20 to 30 minutes. Remove from heat, add vanilla and worcestershire sauce. Serve on buns.
Mix mayo, sour cream and taco season mix together well and set aside. Spread refried beans layer thin on tray. (I use pizza pan.) Then spread seasoned sour cream/mayo mixture on top of beans.
Prepare pudding mix as directed on box. Cover and chill. When chilled, fold in marshmallows and whipped cream.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup. Simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Cook noodles as directed on package. Serve Hamburger Stroganoff over cooked noodles.
Mix all ingredients together. Form into balls or logs. Makes 1 large or 2 medium.
Cut the potatoes into 1/4-inch slices. Mix the tuna and the grated garlic. Mix the chicken bouillon soup, curry powder, sugar, soy sauce and salt together. Put the potatoes, tuna and the bouillon soup mixture in the pot; cook them on low heat. Put them on the dish; sprinkle with the chopped parsley and raisins.
Cream butter and sugar. Add oatmeal, Karo and vanilla. Pour into a greased 9 x 13-inch pan and bake for 15 minutes at 350°. Do not overbake. After completely cooled, spread with chocolate mix. To make chocolate mix, melt in heavy saucepan chocolate chips and peanut butter. After icing, place in refrigerator to cool. Cut into bars.
Sift flour, soda, salt and spices together. Mix sugar, shortening and egg. Add applesauce, nuts and raisins (add carrots, banana and coconut now, if desired). Bake in greased and floured muffin tins or paper cupcake holders at 300° to 325° for 25 to 30 minutes.
Beat cake mix, eggs, pudding and oil. Add the 7-Up. Bake mixture at 325° for 30 to 35 minutes.
Mix flour, butter and cream cheese. Form into about 5 balls and refrigerate until chilled. Take 1 ball out and roll out in powdered sugar; cut into about 12 squares. Put about 1 teaspoon filling on each square and spread evenly over it. Roll tightly and bake at 350° for about 20 to 25 minutes.
Melt butter and peanut butter together. Pour melted chocolate in paper cupcake liners. Layer peanut butter mixture and top with layer of melted chocolate. Refrigerate until set.
Preheat oven to 375°. Prepare apples with coring, peeling and slicing thinly. Cut in half. Unroll dough; separate into 8 triangles. Cut each in half to make 16 triangles. Place 3 to 4 apple slices at the wide end of each strip and roll up. Arrange bundles in a deep dish baker.
Wash spinach thoroughly. Drain and pat dry with paper towels. Remove and discard any tough stems. Break into bite size pieces. Place in a large salad bowl. Add remaining ingredients and toss with Sweet and Sour Salad Dressing. Serve immediately.
Mix all ingredients and pour into greased 9-inch pie pan. Bake at 350° for about 1 hour, until brown and crusty.
Saute onion in oil in skillet. Add ground meat; cook until brown and crumbly, stirring frequently. Drain. Stir in flour, salt and pepper. Add 1/2 cup milk gradually, stirring constantly. Cool. Roll biscuit dough into 1/4-inch thick 18-inch square on floured surface. Spread with ground meat mixture. Roll as for jelly roll; seal ends. Slice into 1 1/2-inch slices. Bake at 400° for 15 to 20 minutes. Combine remaining 1/2 cup milk, soup, chili powder and catsup in saucepan. Bring to a boil. Serve over roll-ups. Yields 18 servings.
Combine chocolate chips and shortening in a microwave-safe bowl. Microwave on High for 1 minute; stir. Microwave again for 1 to 1 1/2 minutes until melted. Dip pretzels in chocolate and put on wax paper to dry. Put in refrigerator or let dry in room. Enjoy.
Heat soup and cheese until cheese melts. Add peas and pepper. Heat. Serves 6 to 8.
Place contents of the Eagle Brand milk in a large bowl followed by carton of Cool Whip, cherry pie filling and crushed pineapple (well drained).
Cream butter, sugar and eggs until light and fluffy. Sift flour, soda and salt together. Add to creamed mixture with buttermilk. Beat until blended. Stir in nuts and cherries. Add vanilla.
Butter a 9-inch square baking dish; set aside. In large mixing bowl, combine chocolate chips, sweet chocolate, nuts and Marshmallow Creme; set aside. In 2-quart measure, combine sugar, evaporated milk, butter and salt; mix well. Microwave at High for 2 minutes, stirring after each minute. Microwave at High for 1 1/2 to 4 minutes, or until mixture comes to a full rolling boil. Pour hot milk mixture over chocolate mixture. Mix until chocolate melts and Marshmallow Creme is blended. Spread mixture evenly into prepared dish. Chill until cool and set, about 3 hours. Cut into small squares.
Butter a 9 x 13-inch pan. Coarsely chop half the nuts and set aside. Finely chop the remaining nuts and sprinkle buttered pan with half of finely chopped nuts. Cover with 6 chocolate bars.
Cream 2 tablespoons sugar and margarine. Add pretzels. Spread in 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix next 3 ingredients together and spread on pretzel base. Mix jello and water together. Add 10 ounce package frozen strawberries. Mix well. Pour on top of cream cheese mixture. Refrigerate.
Place frozen concentrate (lemonade and orange juice) in blender with 1/2 cup water. Whirl until blended. Add frozen strawberries. Again whirl until blended. Pour this mixture into punch bowl. Add 2 liter bottles of Sprite. Taste. If mixture is too strong add ice cubes.
Mix beer with flour. Put in greased loaf pan. Bake 40 minutes, maybe less, depending on oven temperature. Bake at 375°.
Place flour, brown sugar and salt in an unbaked pie crust. Take fingers and combine or mix together over bottom of crust. Combine other ingredients and pour over the flour and sugar mix. Scatter a few shakes of ground cinnamon or nutmeg over the pie ingredients and place in oven at 400° for 10 minutes. Then reduce heat to 350° until the custard is set, perhaps 30 minutes. A delicious pie!
In glass or microwavable container with lid (approximately 8 x 8-inch) press cream cheese across bottom of dish for first layer. For second layer, spread chili across cream cheese. Spread salsa for third layer. Add layer of sliced jalapenos (optional). Sprinkle cheese across top. Place lid on and microwave approximately 5 minutes or until Cheddar cheese is melted.
Peel vegetable and cut into small slices or chunks. Melt 3 tablespoons butter. Mix with sugar, cinnamon, nutmeg, nuts and salt. Place a layer of squash in a 2-quart casserole dish. Drizzle with sugar-butter mixture. Top with a layer of apples, then butter-sugar. Repeat until all ingredients are used. Dot with remaining butter. Cover and bake 45 to 60 minutes (may be a little less) at 350° until tender. Serves 4.
In larger mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in yogurt, lemon juice and food coloring. Fold in whipped topping. Pour into prepared crust. Chill 4 hours or until set. Garnish with strawberries. Refrigerate leftovers.
Mix all ingredients together. Bake in 5 x 9-inch loaf pan. Bake at 325° for about 1 1/4 hours or until top is brown. Makes 1 loaf.
Place Cream of Wheat cereal on wax paper; set aside. In a medium bowl, beat together the sugar, orange rind, orange juice, eggs and vanilla extract. Dip each bread slice into orange juice mixture just to soak. Coat with Cream of Wheat cereal. Dip again in orange juice mixture. Arrange all slices in single layer on large cookie sheet. In large skillet or griddle, melt margarine over medium-low heat; fry 2 or 3 bread slices at a time to brown both sides. Makes 4 servings.
First melt butter. Pour into baking dish; set aside. Mix sugar, flour and milk into pan the butter was in. Pour the peaches over the mixture, then if desired sprinkle cinnamon on top. Put into oven. Bake at 350° for 35 to 40 minutes or until done.
Cook rice according to package directions. Mix in mushroom soup and sour cream. Chop chicken and mix all together. Add 1 cup chicken broth. Put in buttered casserole dish. Bake 1 hour in preheated oven. Great for leftover turkey.
Melt butter in a casserole dish. Add other ingredients to butter, except chicken. Mix well. "Dip" top of chicken in mixture, then turn over and put on top of rice. Bake at 350° for 1 1/4 hours.
In a mixing bowl combine flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse meal. Stir in caraway seed and raisins. Combine buttermilk and egg. Stir into dry ingredients just until moistened. Turn out onto a floured surface and knead lightly until smooth. Shape dough into a ball and place on a greased baking pan. Pat into a 7-inch round loaf. Cut a 4-inch cross about 1/4-inch deep on top to allow for expansion. Brush top with milk. Bake at 375° for 1 hour or until golden brown. Yield: 1 loaf.
Boil raisins and water for about 5 minutes. There should be 1/2 cup juice left after cooking. Cool. Cream sugar and Crisco. Add eggs and vanilla. Mix well. Sift flour, salt, nutmeg, baking powder and cinnamon. Add to egg and sugar mixture. Combine soda to raisins and add to the dough. Drop walnut size dough on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix the first 3 ingredients, adding the water to the flour and egg. The dough will be sticky. Add salt if needed. Drop dough by rounded spoonful into boiling broth. Noodles are done when they float to the top. Put finished noodles into bouillon. You can also put noodles into soup or add chicken for chicken and noodles. Also great in fried cabbage and potatoes.
Combine boiling water and sugar in a large plastic container and stir until sugar is dissolved. Add remaining ingredients and mix thoroughly. Cover and freeze. Serve plain or with white soda or 50/50.
Follow directions on box for mixing cake mix. Put half the batter in greased and floured 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Melt and stir in double boiler the caramels, milk and margarine. Spread that mixture over the cake and then add remainder of batter. Sprinkle with chocolate chips and nuts. Bake at 350° for 30 minutes.
Mix all ingredients together quickly, divide in half and roll out between wax paper. Comes out the same everytime. Can freeze. Makes 2 crust pie.
Crumble all toast, bread and corn bread into a 9 x 13 pan. Debone chicken and add to the bread. Saut onions and celery until soft and clear. Add to the bread and chicken. Add remaining ingredients. Moisten well with chicken broth and mix it up. Bake at 375° for 45 minutes or until lightly brown. Cool and serve.
Cream oil, sugar and eggs together. Add buttermilk and dry ingredients. Drop by teaspoonfuls. Bake at 375° for 8 to 10 minutes.
In saucepan, melt chocolate in the milk over low heat, stirring until thick and smooth. Remove from heat; add peppermint. Reserve 1/2 cup of mixture for frosting. Add remainder to crumb mixture. Stir until all crumbs are moistened. Turn into pan. Press down. Spread reserved chocolate mixture on top; chill.
Melt butterscotch chips in a double boiler. Add the rest of the ingredients. Drop by teaspoonful onto wax paper; refrigerator about 30 minutes. Store in airtight container.
Cream lard and sugar. Mix all dry ingredients except soda and add to creamed mixture. Add soda to soup and mix well. Add to creamed mixture. Add the water and mix. Add dates and nuts. Bake at 350° about 40 minutes or until a toothpick comes up dry from the center of the cake.
In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and chopped pepper. Top 1/2 of each tortilla with 1/4 cup soup mixture, spreading evenly to within 1/2-inch of edge. Moisten edges of tortillas with water; fold over, pressing edges to seal. On 2 large baking sheets, arrange tortillas. Bake at 400° for 8 minutes, or until hot. Sprinkle with remaining 1/2 cup Cheddar cheese. Serve with salsa and sour cream. Garnish with green onions and cilantro, if desired.
In saucepan, add boiling water to cornmeal. Cook, stirring until mushy consistency. Remove from heat. Add sugar, baking powder, salt and oleo. Stir in milk and well beaten egg yolks. Fold in egg whites. Bake in greased 2-quart casserole at 325° for 50 to 55 minutes. Serves 6.
Blend together the sugar, butter (or margarine), eggs and milk. Mix flour and baking powder together well, then add to first mixture. Drop dough by teaspoons into hot shortening. Fry until golden, turning once. When cool, sprinkle with powdered sugar.
Beat eggs slightly. Add remaining ingredients and mix just to moisten. Pour into round 8 or 9-inch cake pan or quiche pan. Bake at 375° (350° for glass pans) for 35 minutes or until brown and set in the middle.
Mix together the ham, pork, beef, milk, bread crumbs and eggs. Sprinkle brown sugar on corn flakes and put on top. Bake for 45 minutes at 300°.
Thaw veggies and combine in 13 x 9-inch baking dish. Combine cheeses into microwave-safe bowl and cook 5 to 8 minutes or until smooth. Pour cheese over veggies and crumble crackers over the top. Bake for 25 to 30 minutes in a 350° oven.
Mix all ingredients. Place in loaf pan (microwave). Pour catsup on top. Microwave on High for 15 minutes. Check for doneness.
Cook noodles as directed and drain. Add browned meat and oregano to spaghetti sauce.
In salad bowl, combine cabbage, carrots, green pepper, salt and pepper; toss slightly to blend. Add vinegar to mayonnaise, a teaspoonful at a time, stirring well after each addition. Pour over cole slaw; toss until well mixed. Makes 2 servings.
Cover the rump roast with the vinegar and let stand overnight. In the morning, take half the vinegar and as much water. Add a few peppercorns, cloves, bay leaf, onion, a little allspice, raisins and almonds. Let beef stew in this liquid until tender. Take out beef and slice. Brown the flour in a piece of butter. Add to liquid and stir until smooth. Thicken with 2 to 3 gingersnaps stirring to a smooth paste. Add hot water, if necessary. Put the sliced meat in with the liquid and simmer slowly until ready to serve.
Mix and cook over medium heat until thick. Stir constantly and add coconut. Put in cooked pie crust.
Leave on high to melt jelly; then leave on high to brown hot dogs, about 3 hours.
Place meat and water in a large soup kettle. Bring to a boil. Skim surface occasionally. When broth is clear, add tomatoes or juice, celery, onion and parsley. Cover and simmer gently for 2 1/2 hours. Add carrots, rutabaga and potatoes. Simmer 1/2 hour.
Preheat oven to 450°. Mix cornmeal, eggs, oil and corn. Fold in sour cream last and mix well. Pour into pan that has been sprayed with cooking spray. Bake 25 minutes or until golden brown.
Mix all together into a bread pan, 4 or 5 inches in diameter. After baked, brush on butter and brown. Wrap in foil or Saran Wrap. Bake at 375° for 12 minutes.
Mash cooked squash, add onion, soup, sour cream, salt and pepper. Butter casserole dish and sprinkle with 1/2 of crumbs. Add squash mixture. Cover with remaining crumbs and generous dots of butter on top. Bake at 350° for 30 minutes.
Mash squash. Add sour cream, soup and other ingredients except crumbs. Sprinkle a layer of crumbs in the casserole dish. Spoon in squash mixture. Cover with crumbs and dot with butter. Bake at 350° for 30 to 45 minutes.
Layer ingredients in this order: refried beans, picante sauce, tomato, green onions, cheddar cheese, and olives in a 10 x 10 inch serving dish. Serve with tortilla chips.
Saute zucchini and onion until tender. Combine with all ingredients in large bowl except margarine and 1/2 cup stuffing. Mix thoroughly. Spray 13 x 9 x 2-inch pan with Pam. Pour mixture into pan. Combine margarine and 1/2 cup stuffing mix and sprinkle on top. Bake at 350° for 30 minutes, uncovered.
Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper if desired. Drop mixture by tablespoonfuls into hot greased frying pan. Cook until golden, turning once. Drain on paper towel and serve.
Combine sugar and water in a large saucepan; cook over medium heat until sugar dissolves, stirring constantly. Remove from heat; stir in orange juice concentrate, strawberries and pineapple. Pour mixture into 13 x 9 x 2-inch pan. Freeze until firm.
Mix Bisquick, cheese and milk until blended. Spoon on ungreased cookie sheet. Bake at 450° for 10 to 20 minutes or until brown. Melt butter; add garlic powder. Brush on biscuits.
Mix sugar and water in an iron skillet. Add peanuts and bring to a boil for about 20 minutes over medium heat. Stir constantly the last few minutes, until liquid crystallizes on peanuts. Spread evenly on large cookie sheet and bake in a 325° oven for 15 minutes.
Cook peas and keep warm. Cook onion in butter for about 5 minutes. Add peas and mushrooms and cook for 5 minutes. Blend in remaining ingredients. Bring to a boil. Cover, reduce heat and cook slowly for 10 minutes.
In a medium saucepan, melt butter over medium heat. Add onion and saute stirring occasionally, for 5 minutes or until softened. Add rice and cook, stirring for one minute, or until well coated. Add broth, lemon juice, lemon rind, bay leaf, salt and pepper; bring to a boil. Lower heat, cover and simmer until rice is tender and all liquid is absorbed (15 to 20 minutes for white; 35 to 40 for brown rice). Remove bay leaf. Top each serving with slivers of lemon zest or sprinkle with parsley, if desired.
Drain fruit; mix Cool Whip and pudding thoroughly. Fold in other ingredients. Refrigerate until ready to serve.
Melt in double boiler the package of caramels with the water. When melted, stir in the pecans. Drop by teaspoon on greased cookie sheet. Chill in refrigerator for 2 to 4 hours. In double boiler, melt the Hershey bars and wax. Dip the candy in the chocolate and put on wax paper. Keep chocolate hot to make smooth candy and less will be used.
Spray large baking sheet. In small bowl, stir together crumbs, margarine, salt and red pepper. Spread crumbs on a sheet of wax paper.
Dissolve jello in boiling water. Add fruit liquid. Chill until partially set. Fold in cottage cheese, nuts, cherries, whipped cream and drained fruit.
Cook ingredients until peanuts start to pop and turn brown. Remove from heat and stir in 2 to 2 1/2 teaspoons of baking soda and pour onto buttered baking sheet.
Brown first 3 ingredients; drain and return to pan. Add next 4 ingredients plus 2 cups of water. Reduce heat and simmer 1 hour. Cook shells and add to soup 5 minutes before you are finished cooking.
Early in day or day ahead, soften vanilla ice cream in refrigerator, about 40 minutes. Finely chop 1/2 cup walnuts, reserving remaining 1/4 cup for garnish later. In 9-inch spring-form pan, combine chopped nuts, graham cracker crumbs, 3 tablespoons butter and 2 tablespoons sugar. With fingers, press mixture to bottom of pan. Evenly spread vanilla ice cream on top of crust; freeze until firm, about 45 minutes.
Mix first four ingredients. Leave the cheddar cheese chunks until just before serving.	Then mix the remaining ingredients and add. Salad will keep a couple of days if cheese not added.
Cream butter, Crisco and sugar until fluffy. Continue creaming, adding eggs, one at a time. Mix flour, cocoa and baking powder gradually. Add to creamed mixture on low speed in 4 equal parts with milk. Add vanilla. Bake in prepared pan at 300° for 1 hour and 15 minutes.
Cream shortening, sugars, eggs and vanilla. Stir in all remaining ingredients. Divide dough in half. Roll into 2 rolls in waxed paper. Rolls should be about 2 inches in diameter. Chill and slice 1/4 inch thick. Bake at 350° until golden brown. These rolls may be frozen.
Use 1 cup flour over dates and candy. Cream margarine and sugar well. Add eggs, one at a time. Add buttermilk and mix well. Add flour, candy, nuts, dates and coconut. Cook in a tube pan at 250° for 2 1/2 hours.
Preheat oven to 325°. Shake flour in oven cooking bag (large, 14 x 20-inch). Place in a 13 x 9 x 2-inch baking pan. Add barbecue sauce, onion and green peppers. Squeeze bag to blend all ingredients.
Mix all together and put in casserole dish. Mix 1 cup cornflake crumbs and 1/4 cup melted butter until crumbly. Put on top of potato mixture. Bake for 1 hour, uncovered, in 350° oven.
Beat margarine, peanut butter, 1/2 cup granulated sugar and brown sugar until creamy. Beat in egg and vanilla. In another bowl, stir together flour, baking soda and salt. Gradually add and blend into creamed mixture. Place the 1/4 cup granulated sugar in a small bowl. Roll dough into 1-inch balls. Roll in sugar to coat. Place balls 2 inches apart on ungreased baking sheet. Bake at 350° for 10 minutes. Remove cookies from oven. Quickly top each with kiss. Press down firmly. Let cool completely. Store airtight.
Beat sugar, milk, butter, choco bake, vanilla and salt in small mixer bowl until smooth and creamy. Makes 1 3/4 cups.
In a bowl, mix powdered sugar and unsweetened cocoa, add milk and margarine and microwave on High for 4 1/2 to 6 minutes. Add nuts and vanilla; stir until smooth. Spread in a greased square dish and chill.
In a large bowl, combine first 9 ingredients. Spread into a 13 x 9 baking dish, uncovered, at 350° for 25 to 30 minutes or until bubbly and lightly browned. Makes about 6 cups. DO NOT USE reduced fat mayonnaise. Can be spread on breads or use crackers for dipping.
Cream sugar and shortening. Beat in eggs 1 at a time. Add pumpkin and orange juice. Add sifted dry ingredients; mix well. Add nuts. Pour in 4 one-pound coffee cans, greased and floured. Bake at 350° for 40 to 45 minutes. Cans can be sealed and frozen. Serve plain or spread with cream cheese softened with pineapple juice.
In large bowl, stir together flour, sugar and salt. Cut in shortening until crumbly. In small bowl beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions. With hands, shape into flat round patty. Chill 1/2 hour. Roll out and bake at 450° on center rack of oven. Dough may be kept in the freezer until ready to use.
Mix all together and spread in greased pan. Bake in a 375° oven for 20 minutes. Cut while warm and roll in powdered sugar.
Arrange beef on bottom of baking dish. Cook chicken halfway and then put chicken on top of beef. Mix cream of chicken soup and sour cream and pour on top. Bake at 200° until done.
Brown meat. Drain. Add Ro-Tel, soup, onion, garlic salt, salt and pepper. Let simmer until onions are tender. Cut up cheese, let melt in meat mixture and spices. When melted, add rice. Serve hot over Fritos in a bowl, or can be used as a dip. Serves 12.