HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour into a bowl and rub in the butter or margarine until mixture resembles bread crumbs. Work in cream cheese and chill overnight. Mix ham with the dill and Worcestershire sauce. Preheat oven to 400°. Lightly grease several baking sheets. Divide dough into even number of pieces; the foldovers can be small or large. Roll out each piece on a well floured surface and cut out a circle with a cookie cutter. Spread each circle with filling and fold over to make half circle. Sprinkle with poppy seed or paprika. The foldovers may be shaped in advance and kept chilled until ready to bake. Serve hot or cold. Makes about 28.
Spread the flat side of a vanilla wafer with chunky or creamy peanut butter. Top with a second wafer. Dip into melted candy coating. Cool on wax paper until hard.
Saute shrimp in margarine and garlic. Toss over high heat for 3 to 5 minutes. Salt and pepper to taste. Serve over cooked pasta. Top with fresh diced tomatoes and parsley.
Mix together cream cheese, drained pineapple, mayonnaise and dehydrated onions. Add confectioners sugar, if you like a sweeter cheese ball. Refrigerate for at least 1 hour. Shape into 2 balls. Roll in chopped pecans until ball is covered.
Mix sugar, flour and soda and add eggs and juice of fruit cocktail. Mix well and fold in fruit cocktail. Pour into greased and floured pan, 9 x 13-inch. Sprinkle brown sugar and nuts on top before baking. Bake 40 minutes at 325°.
Preheat oven to 400°. In large bowl, lightly toss beef with parsley, seasoned salt and pepper until well combined. Shape into 6 patties, 1/2 inch thick. Roll each patty in flour, coating both sides; then dip in egg; finally roll in crumbs. In hot oil in large skillet, cook patties until nicely browned on both sides. Arrange in one layer in 12 x 8 x 2-inch baking dish. Top each patty with a slice of Mozzarella; pour spaghetti sauce over all; then sprinkle with Parmesan. Bake 25 minutes, or until sauce is bubbly and cheese is melted. Makes 6 servings.
Preheat oven to 350°. In a large bowl, combine cake mix, margarine and egg.	Beat at low speed until crumbly. Press in an ungreased 9 x 13-inch pan. Spread pie filling on top. Combine brown sugar, nuts	and cinnamon. Sprinkle over apples. In a small bowl, blend sour cream, egg and vanilla. Pour over brown sugar mixture. Bake	at 350° for 40 to 50 minutes until golden brown. Refrigerate leftovers.
Cut meat in small pieces and cook in water with salt, pepper, onion and green onions. (I like to cook mine in a pressure cooker.) When nearly cooked, add carrots, potatoes, sweet potatoes, plantains and celery soup. Continue cooking, adding water if needed to cover vegetables.
Cream eggs, sugar, oil and apples. Add other ingredients and mix. Use 9-inch pan and bake at 350° for 40 minutes.
Cream oleo and sugar; add eggs and sour milk. Combine soda, baking powder, cinnamon, flour, nuts and dates; add to the creamed mixture. Spoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. They are very good cookies.
Place popped popcorn in large bowl or on cookie sheet. Combine sugar, margarine and syrup in 1 1/2-quart saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling, stirring occasionally to soft crack on candy thermometer. Remove from heat, stir in vanilla. Pour over popcorn. Coat well and stir. Spread out to dry on wax paper. Break apart and store tightly covered.
Sift flour, baking powder and salt together. Add shortening and warm water. Knead dough until well mixed. Form into 3-inch ball. Roll out into round flat cakes, about 1/8 to 1/4-inch thick and cook on very hot griddle, first one side and then the other until both sides are spotted medium brown.
Wipe meat with paper towels. Mix cheese, garlic, pepper, salt, soy sauce, coffee, Worcestershire sauce and oil in a blender. Pour over steak, rubbing marinade in with hands. Marinate several hours or overnight.
Mix all ingredients together. Grease and flour 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Melt butter in saucepan. Mix in chips and stir until melted. Blend in remaining ingredients. Pour into unbaked deep dish pie shell and bake at 350° for 30 to 40 minutes. Serve with Cool Whip or vanilla ice cream.
In a bowl, beat together the cream cheese, margarine or butter and vanilla until light and fluffy. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Melt margarine; add sugars and eggs. Sift together flour, salt, baking powder, baking soda and cinnamon. Stir until well blended. Stir in oatmeal. Roll into small balls. Place on greased cookie sheet and press dough with a fork. Bake at 350° for 8 to 10 minutes or until done. Yield: 5 dozen cookies.
Dissolve gelatin in hot water. Add cranberry sauce and cool. Beat with beater until completely blended. Mix in crushed pineapple and nuts. Pour into 1-quart mold. Chill.
Mix chicken flavor pack from Ramen Noodles with oil, vinegar and sugar. Blend with whisk. Toss in remaining ingredients except Ramen Noodles. Mix well. Crumble Ramen Noodles and mix together. Cool 30 minutes in refrigerator before serving.
Preheat oven to 350°. Cook apples with butter in a saucepan until barely tender. Do not overcook. Combine undrained apples with bread, sugar, milk, lemon rind, dates, salt and vanilla. Beat egg yolks with a fork and stir into bread mixture. Set aside. Beat egg whites until stiff. Fold into bread mixture. Pour into greased 2-quart glass casserole; sprinkle with nutmeg. Place casserole in a large pan containing 1-inch deep hot water. Bake 45 to 55 minutes or until set. Serves 6 to 8.
In medium saucepan, melt butter, saute garlic and onion until tender. Stir in flour, salt and pepper. Cook 1 minute. Gradually add milk, stirring until mixture boils and thickens. Spoon 1/4 of sauce into deep casserole. Add half the potatoes and carrots. Top with turkey and half the cheese. Add remaining potatoes and carrots. Top with remaining cheese. Pour remaining sauce over all. Bake, uncovered, 1 to 1 1/2 hours, until all vegetables are tender.. Remove from oven. Let stand 10 minutes, then serve.
Mix all ingredients together. Add 1 cup frozen strawberries and stir well. Bake in 2 (8 or 9-inch) cake pans. Bake at 350° for 25 to 30 minutes.
In mixing bowl combine cake mix, pie filling, extract and eggs. Blend well by hand (no mixer). Pour into greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 25 minutes, cool slightly.
Mix first 4 ingredients. Gradually add water to make a dough. Fry in oil until golden brown. Great for breakfast with butter and honey on top.
Heat oil in skillet. Add onion and cook gently about 5 minutes. Blend in flour; stir in tomato sauce and heat to boiling. Mix in lemon juice, salt, pepper, sugar, horseradish, mustard and chicken. Cover and cook gently, about 15 minutes. Serve on warmed hamburg buns.
Melt butter in 9 x 9-inch pan. Lay remaining ingredients in pan in order given. Cover with Eagle Brand milk. Bake at 350° for 30 minutes. Allow to cool. Cut into bars or squares.
Have cream cheese at room temperature. Mix cheese and horseradish sauce together. Mix milk to make a good spread. Add olives. Spread mixture over ham slices and roll to form a roll. Use toothpicks to hold together. Chill. Before serving, cut into bite size pieces.
With electric mixer or rotary beater, gradually blend soup, chili sauce and onion into cream cheese until just smooth (overbeating makes dip thin). Chill. Serve with crackers or chips. Makes about 2 1/2 cups.
Beat eggs until light and fluffy. Add oil. Add remaining ingredients except nuts and raisins and mix until well blended. Add nuts and raisins. Pour into 2 greased and floured bread pans. Bake at 325° for 1 hour.
Drain peas. Combine green pepper, pimento, celery, onion and cheese. Mix well. Add peas, eggs and mayonnaise. Mix well. Stir in red pepper and salt. Serve on bed of crisp lettuce.
Put dill, garlic, pepper and alum in a jar. Pack in cucumbers. Heat liquid and pour over cucumbers and seal. If you have any liquid left, save for the next time.
Put coal and a little water in a bowl. Mix salt, water, bluing and ammonia. Add food color by drops. Add slowly to the coal and water!
Saute broccoli and onion in margarine until tender. Add grated cheese until well mixed. Add soup and milk and pour into greased pan and add Minute rice. Bake at 350° for 30 to 35 minutes.
Mix together grated carrots and raisins. Add just enough mayonnaise to hold mixture together. Serve over lettuce leaves.
Preheat oven to 375°. Drain and reserve 1/4 cup juice from pineapple; set pineapple slices aside. In open roasting pan mix pineapple juice, soy sauce, instant minced onions, ginger and garlic powder. Add chicken, turning to coat pieces well. Arrange chicken, skin side up; bake 50 to 60 minutes, until chicken is fork-tender, spooning pan juices over chicken occasionally during baking. When chicken is done, add pineapple slices to roasting pan; heat through, about 5 minutes.
Brown together the sausage, onion and green pepper. Add the mushroom soup, 1 can water and the instant rice. Cook until thickened. Season with the garlic salt, celery salt and salt and pepper. Pour into casserole dish and bake at 350° about 30 minutes. Top with Mozzarella cheese.
Dissolve yeast in 1/2 cup water. Measure 1 1/2 cups warm water, 1 cup milk, lard, salt and sugar into a bowl. Add the yeast mixture. Beat 4 egg yolks and 2 whole eggs and add to milk mixture. Add flour 2 cups at a time. Keep adding and working in until dough is no longer sticky. Grease large bowl or pan. Let dough rise in pan in warm place for 2 hours. Punch down lightly. Let rise 45 minutes longer. Form into loaves. Let rise 1 1/2 to 2 hours. Brush with egg. Bake at 350° for 45 minutes. Pieces of dough may be rolled into long strips and then braided. Makes 4 small loaves.
Brown meat and onion. Drain thoroughly. Stir in catsup, chili powder and salt. Mash beans and add to meat mixture. Heat before serving and garnish with cheese and olives. Makes 3 cups dip. Serve in fondue pot.
Combine white sugar, brown sugar and cocoa. Mix well and sprinkle over batter. Pour 1 cup water (cold) over batter. Bake 45 minutes at 350°. Serve warm with ice cream or Cool Whip.
Chill. Roll into balls, then roll balls into sugar. Bake on ungreased cookie sheet for 12 minutes in a 350° oven.
Mix sugar, butter, egg and water. Add vanilla and stir in remaining ingredients. Drop dough by teaspoon onto ungreased cookie sheets. Bake at 350° until almost no indentation remains when touched (10 to 12 minutes). Immediately remove from cookie sheets.
Sprinkle salt over veggies and let stand 1 hour. Drain well. Mix other ingredients and pour over veggies. Refrigerate overnight.	These will keep several weeks in refrigerator.
Make biscuits using flour, crisco and milk to desired consistency. Bake at 350° until bottom of biscuits are brown but not completely done. Boil chicken breasts until done. Save 1 1/2 cups of broth. Mix veggies, soup, and 1 pkg of cheese, cooked chicken and chicken broth. Mix well. Cut biscuits in half, put in baking dish with the middle part down, golden brown side up; save top half of biscuit for the topping of the pot pie. Pour vegetable mixture over biscuits. Pour 1 pkg of cheese over the mixture, add biscuit top and bake 20 minutes.
Preheat oven to 400°. Combine dry ingredients. Add remaining ingredients and stir only until wet and dry ingredients are combined. Spoon into greased or paper lined muffin tins. Bake 15 to 20 minutes. Sprinkle tops with sugar before baking, if desired. Serves 24.
Mix all but jelly and sugar. Form ball. Pinch off small balls. Refrigerate overnight. Roll out in powdered sugar covered board. Fill with jelly; fold and seal. Bake at 350° for 10 to 12 minutes.
Heat water; add lemon jello. Beat in the cream cheese. Beat well and chill. Add drained pineapple and pecans. When partially thickened, fold in dream or cool whip. Refrigerate.
Beat puddings into milk. Spread over cheese mixture. Spread desired amount of Cool Whip on top. Decorate with nuts.
Place place chicken breasts (boneless) in crock-pot which has been brushed with melted butter and sprinkle with dry Italian dressing. Cook 5 to 6 hours on low. Drain broth from chicken and use 1/4 cup to make sauce. Use the rest to make rice.
In a medium saucepan, heat milk until bubbles appear around the edge. Add cabbage and simmer 10 minutes. Blend together margarine and flour. Add to milk and cabbage, stirring constantly. Add more milk if too thick.
Fry ground beef and onion until meat is brown; drain. In baking dish, layer chopped cabbage, cheese and ground beef; cover with tomato sauce which has been mixed with the 1/2 can water. Bake at 350° for 2 hours.
Melt butter. Cook onions until tender. Add remaining ingredients. Cover and cook over low flame for 10 minutes.
Mix pudding and milk on low speed until blended. Add pumpkin, spice and 1/2 of Cool Whip. Pour into pie shell. Chill until set. Garnish with rest of Cool Whip.
Mix all ingredients well. Shape as strawberries. Add stems of whole cloves or angelica or use confectioners sugar and water colored green with food color. Make thick from leaves, use green toothpicks for stems.
Saute celery and onions in margarine. Add cheese spread; stir over low heat until cheese is melted. Stir in remaining ingredients. Heat thoroughly, stirring constantly. Serve with vegetable dippers. Makes 3 cups.
Combine raisins and water in small saucepan; bring to a boil. Cook for three minutes; remove from the heat and let cool (do not drain). In a mixing bowl, cream Crisco; gradually add sugar. Add eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at 350° for 12 to 14 minutes. Yield: About 6 dozen cookies.
In the center of a tortilla, spread some refried beans. Sprinkle some meat, onion and cheese. Add some salsa and sour cream. Tuck 2 sides in and gently roll up. Serve at once.
Combine pudding with milk; set aside. Cream the margarine with the cream cheese. Add powdered sugar. Combine with pudding; add Cool Whip. Crush Oreos and place most in bottom of a 9 x 13-inch pan. Add filling on top and the rest of the crushed Oreos. Refrigerate to set. Serve. Best if sits overnight.
Melt butter in pan over low heat. Add flour; stir until smooth. Cook 1 minute; stir constantly. Add onion and garlic. Cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover and reduce heat. Simmer for 15 minutes, stirring constantly, or until done.
Pour water into bowl. Sprinkle yeast on top. Wait 5 minutes or until mixture is bubbly. Gradually mix in flour. Pour into clean jar and cover lightly. Set in a warm place for 24 hours.
Blend butter and sugar. Beat in the eggs and vanilla. Sift together dry ingredients. Gradually blend dry ingredients into egg mixture. Stir in zucchini. Fold in raisins and nuts. Place by dropping tsp. on ungreased baking sheets. Bake 350 for 10-12 minutes.
Mix all ingredients together and pour into large baking dish. Sprinkle herb stuffing mix on top. Bake at 350° until real bubbly.
Partly bake pie shell. Beat eggs very slightly. Add sugar, syrup, vanilla, salt and pecans. Mix well.
Heat marshmallows and margarine in a 3-quart saucepan over low heat, stirring constantly until marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla. Stir in half of the cereal at a time until evenly coated. Press into buttered baking dish, 9 x 9 x 2-inch. Cool; cut into bars, 2 x 1-inch. Yields about 3 dozen bars.
Grease a Bundt pan with butter. Make sure to coat evenly, ridges and center tube with almonds. Beat remaining butter with sugar in a large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange rind. Stir in flour, then beat until batter is smooth.
Put in casserole, mix together. Mix noodles with 1 cup broth. Top with grated Cheddar cheese. Bake at 350° for 45 minutes.
Wash and half bell peppers, removing seeds. Mix beef, rice, onion, salt and pepper and 1/2 cup tomato sauce. Stuff peppers with mixture. Pour remaining sauce over peppers. Cover and bake in oblong baking dish at 350° for 45 minutes. Remove and cover top of each pepper with cheese. Makes 4 to 6 servings.
Mix all the sauces, preserves and sugar profusely and put in crock-pot on medium high. Mix hamburger with diced onions and two raw eggs. Throw in a handful of crackers and roll into balls. Fry in skillet until done. Then drop into a crock-pot. Cook for 45 minutes on high, then for 15 minutes more on low. Salt and pepper to taste.
Combine tuna, bread crumbs, celery and onion. Blend mayonnaise, chili sauce and lemon juice. Stir into tuna mixture. Form into 4 patties. Fry in lightly oiled skillet over medium heat for about 5 minutes or until nicely browned. Serve on buns with lettuce and tomato slices. Serves 4.
Combine the Cheddar cheese and Jack cheese. Sprinkle 1/4 of the cheese in the bottom of a greased, shallow 2-quart baking dish. Top evenly with 1/3 of the chilies. Repeat layers 2 more times; then top with remaining cheese. Beat eggs; beat in milk and pour over chilies and cheese. Bake, uncovered, at 350° for 35 to 40 minutes or until center appears firm when dish is jiggled. Let stand 5 minutes before serving. Serves 6.
Beat eggs and sugar well. Add remaining ingredients. Pour into ice cream freezer container. You may add additional milk to bring to about 2 inches from top if needed. Freeze in ice cream freezer, cranking until real solid or stiff. Remove paddle and pack with plenty of ice cream salt and crushed ice. Cover and let stand for several hours.
Mix and bake in a shallow casserole at 350° for 45 minutes. Serves 12.
Put all ingredients in a large bowl; blend for 4 minutes. Pour into 1 large or 4 small loaf pans. Bake at 350° for approximately 50 minutes for large pan (start testing at 45 minutes to avoid overcooking); 40 to 45 minutes for small pans, checking doneness at 30 minutes. Can be baked in cake pans; adjust cooking time.
Combine first 6 ingredients in a large mixing bowl. Beat at low speed until smooth, then at high speed for 3 minutes. Fold in cranberries, pecans and coconut. Pour mixture into a greased and floured Bundt pan. Bake at 350° for 55 minutes. Check with wooden pick. Place on wire rack for 10 minutes, then remove from pan and let cool completely on wire rack. Sprinkle with powdered sugar.
Mix shortening, brown sugar and eggs. Stir in buttermilk. Sift together flour, salt and soda. Add to first mixture and mix well. Stir in nuts, dates and candied fruit. Chill at least 1 hour. Drop by teaspoons on cookie sheet. Bake at 350° to 375° until brown, about 10 minutes.
Chop cranberries; mix with water, sugar, flour, nutmeg and lemon rind. Fill pie pastry with mixture. Dot with butter, cut into small pieces. Top with whole layer of pie crust or crisscross strips, your choice. Bake at 350° for 25 to 30 minutes. Great to top off a dinner of fish, fowl, pork or beef.
Brown onions in butter. Brown ground beef. Add vinegar, brown sugar, catsup, mustard, celery, water and the browned onions. Simmer for 1/2 hour.
Mix yellow cake mix according to box recipe. Cook in round pans. When done, put in a bowl and make holes with fork. Put sugar to taste over strawberries and let stand to form liquid. Pour over cake in bowl. Serve with Cool Whip, if desired.
Mix ground beef, parsley, bread crumbs, milk, eggs and cheese in bowl until well-blended. In a large skillet, saute onion and garlic in oil over medium heat until lightly browned.
Combine all ingredients in a large bowl with the beaten eggs. Bake at 400° in a large baking pan until bread is good and brown.
Cut fillets into serving size portions. Cut six pieces of heavy-duty aluminum foil, 12 x 12 inches each. Grease lightly.
Melt butter in a saucepan. Stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute. Remove from heat and set to the side. Brown meat in a skillet with oil; season to taste.
Mix gelatin with 2 tablespoons cold water. Add salt and sugar. Stir in the cranberries, orange juice, lemon juice and rind, nuts and cinnamon. Stir well. Pour into mold. Refrigerate; chill well before removing from mold and serve.
Preheat oven to 375°. In medium bowl combine flour, baking soda and salt; set aside. In large bowl cream butter, sugar and brown sugar. Beat in eggs and vanilla. Gradually add dry ingredients until blended. Stir in semi-sweet chocolate chips and walnuts. Drop by well-rounded teaspoonful or 1/2 ounce scoop onto ungreased cookie sheets. Bake for 8 to 10 minutes. Cool cookies on rack. Makes 8 dozen.
Mix first 6 ingredients together. Spread on tortilla and roll up jelly roll fashion. Place in container with seam side up. Chill for at least 2 hours and slice to serve. Can be served with salsa.
Preheat oven to 325°. Score and dot ham with cloves. Put all ingredients in a mixing bowl and mix.	Pour over ham. Bake in covered roasting pan for 2 hours.	After 2 hours, add mixture of 1 pound of brown sugar and 1 large jar of horseradish mustard. This is the glaze. Pour over ham and cook, uncovered, for 1/2 to 1 hour. Baste every 15 minutes. Use liquid as gravy. May want to thicken with cornstarch.
In a large bowl, combine corn, beans, onion, pepper, tomato and garlic. In a jar, combine Italian dressing, Tabasco sauce, chili, cumin, vinegar and cilantro. Cover and shake well. Pour over vegetables. Chill at least 6 hours or overnight.
Debone chicken and shred with fingers. Cook noodles in broth from chicken. Drain off excess liquid after noodles are cooked. Place noodles, chicken, soup, peas, mushrooms and sour cream in 9 x 13-inch baking dish. Top with Ritz crackers. Bake at 350° until hot, 30-45 minutes. Light or non-fat soup and sour cream can be used.
Place rice in greased baking dish. Beat the egg and add the other ingredients; pour over rice. Cover to cook. Bake at 350° for 50 to 60 minutes. Serves 6 to 8.
Cook broccoli; drain. Arrange in buttered 3-quart dish. Combine cream cheese and milk to make a smooth paste. Add salt, garlic salt and half the Parmesan to cream cheese paste. Stir over medium heat until smooth. Pour about 1 cup sauce over the broccoli. Place chicken slices over sauce. Top with remainder of sauce. Sprinkle with remainder of Parmesan. Bake 30 minutes at 375°. Add onion rings on top for the last 5 minutes.
Melt margarine in frying pan. Add peppers, onion and celery. Fry until tender. Add mushroom soup, cheeses, cooked rice and broccoli. Place in greased casserole dish and bake at 350° for 45 minutes covered. Uncover and bake an additional 5 or 10 minutes.
Split tenderloins lengthwise, but not quite through. Pound to flatten slightly. Saute vegetables in oil. Remove from pan. Reserve 1/2 cup vegetables. Stir crumbs. Salt and pepper remaining ingredients. Spread over meat. Fold cut sides together and fasten with string.
Dissolve jello in 10 ounces of hot water; set aside to cool (do not let set). Mix two cups of crumbs with melted margarine. Press into bottom of pan (12 x 15-inch). Allow cream cheese to soften at room temperature; cream with sugar. Whip evaporated milk (must be chilled). Add cream cheese, sugar, pineapple and jello; beat all ingredients thoroughly. Pour into pan on crumbs. Sprinkle top with crumbs. Refrigerate two hours before serving.
Preheat oven to 350°. Place bread cubes in lightly greased 2-quart casserole. Sprinkle with raisins. Mix together remaining ingredients; beat well. Pour over bread cubes. Bake 55 to 65 minutes or until knife in center comes out clean. Serve warm. Makes 6 servings.
Preheat oven to 350°. Grease 13 x 9-inch pan. Layer coconut, then pecans in the bottom of the pan. Prepare cake mix as directed on the box; pour into pan. Beat the last 4 ingredients until creamy and drop by spoonfuls carefully over the cake batter. Bake 45 to 50 minutes and remove.
Mix all ingredients in casserole. Cover and bake for 1 hour at 350°, stirring every 15 minutes.