HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dewberries, sugar and oleo in large pan and bring to a rolling boil. Take biscuits out of can and roll each one as thin as possible. Will	need some flour to roll biscuits. When rolled, cut into very thin	strips	and add them to the boiling mixture and cook the dough until very tender. Should be done in 15 to 20 minutes.	Very good served hot with ice cream.
Place apples in buttered 10 x 6 x 3/4 inch baking dish. Sprinkle gelatin over apples. Combine flour and sugar in small bowl. Cut in margarine until mixture is crumbly. Sprinkle over apples. Bake in 350° oven for 30 minutes. Yield: 4-6 servings.
Grease casserole. Mix ingredients and pour into casserole. Place casserole into pan of hot water. Bake in 350° oven. Top with sauce.
Add shortening to flour, salt, sugar and mix until the consistency of coarse meal. Add water beaten egg, vinegar and blend lightly. Shape into a ball. Cover with plastic wrap and refrigerate several hours. Divide equally. Roll thin and place on two 10-inch pie plates. Bake 15 minutes at 400° for baked shell recipes or unbaked according to particular recipe.
Melt chips & morsels together in double boiler. Add pecans. Drop by spoon onto wax paper. Let cool.
Make in gallon container and freeze. Spoon out and serve with grapefruit pop.
Combine ingredients and bring to a boil. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Discard cinnamon stick. Use over meat.
Mix creamed corn, crumbled bread, egg and milk and put in dish. Brown ground beef and onion. Drain and put on top of corn mixture. Fix instant mashed potatoes and put on top. Bake at 350° for 45 minutes or until potatoes brown on top. Good with a side salad.
Blend butter and flour in saucepan. Add milk gradually, stirring constantly. Cook until thick, stirring constantly. Add seasonings and next 3 ingredients. Cook over low heat until cheese melts. Place macaroni in casserole. Pour creamed tuna over top; mix well. Sprinkle cracker crumbs over top. Bake at 350° for 25 to 30 minutes, or until lightly browned.
Remove stems from mushrooms; wash and set caps aside. Chop stems and saute in butter. Add onion and saute until browned. In a bowl, mix the mushroom-onion mixture and all remaining ingredients; mix lightly. Spoon into mushroom caps, mounding slightly. Bake at 350° for 15 minutes.
Drain and chop artichoke hearts. Combine artichokes, cheeses, mayonnaise, garlic and onion. Place in 1 1/2-quart casserole dish. Bake at 350° for 25 to 30 minutes. Serve hot with crackers.
Combine chopped vegetables, sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well.
Wash broccoli; separate flowerets and coarsely chop stalk. Bring water to a boil; add salt and broccoli. Cover; reduce heat and simmer 5 minutes. Drain and set aside. Combine soup and next 5 ingredients, mixing well. Fold in broccoli; pour into a greased 2-quart casserole. Combine stuffing mix and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 30 minutes.
Grate carrots; set aside. Mix other ingredients; then add carrots. Blend well, pour in greased cake pans. Bake at 325° until brown.
Dilute lemonade according to directions on can. Stir in strawberries. Just before serving, add ginger ale and ice. Yields 1 1/2 gallons.
Cream butter and sugar until creamy. Add eggs and beat well. Add dry ingredients and beat well. Add nuts and cherries. Stir to blend. Shape into rolls of 1 1/2-inches. Roll in wax paper and refrigerate. Chill well. Slice into 1-inch slices. Bake on a greased cookie sheet for 8 to 10 minutes at 375°.
Combine cream cheese and salad dressing. Mix until well blended. Add remaining ingredients and mix well. Chill. Serve with crackers or rye bread rounds.
Mix all ingredients and add buttermilk as needed. Bake at 400° for 30 minutes or until done.
Brown meat and onion. Add all other ingredients, except tortillas and cheese. In a 13 x 9-inch casserole, alternate tortillas with meat mixture. Sprinkle cheese on top. Cover with foil and bake at 350° for 1 hour. Uncover the last 10 minutes.
Mix well the cream cheese, confectioners sugar and milk. Add almond extract, Amaretto and Cool Whip. Fold in 1/2 can pie filling.
Mix together all ingredients thoroughly. Bake in floured 9 X 13 pan for 40 minutes at 350°.
Preheat oven to 450°. Line baking sheet with foil. Spray with nonstick cooking spray. In medium bowl, combine potatoes, oil, tomato paste, vinegar, chili powder and salt. Toss well to thoroughly coat. Arrange potatoes in a single layer on baking sheet. Bake for 15 to 20 minutes.
Cook chicken in 1 1/2-quarts water with salt, onion, carrot and celery. Cook until tender, 3 to 3 1/2 hours. Strip meat from chicken in large strips. Cool chicken and broth, then refrigerate. Combine remaining ingredients with 1/2 cup broth, mixing until smooth. Heat 3 cups broth in skillet. Add flour mixture. Cook until thick, stirring continually. Add chicken and blend well. Line a 9-inch deep dish pan with crust. Fill; add top crust. Vent top and flute edges. Bake at 400° for 45 minutes.
Preheat oven to 400°. Grease 18 muffin cups. In large bowl, combine all ingredients. Stir only until all ingredients are blended. Spoon equal portions into prepared muffin cups. Bake for 18 to 20 minutes or until brown. Cool 1 minute. Remove from muffin cups; top with apple-cinnamon glaze.
Cream sugar and eggs until smooth. Add milk and vanilla. Mix in flour, then add coconut and pineapple. Pour into greased pie pans. Don't flour the pans. Bake 30 to 40 minutes at 300°.
Mix all ingredients together. Spoon into 12 greased muffin pans. Bake at 450° for 15 minutes.
Use a 2-quart baking dish with tight-fitting lid. Line bottom of dish with rice, then layer with corn. Sprinkle with salt and pepper to taste. Pour 1 can tomato sauce over. Add 1/2 can (tomato sauce can) water; pour over. Spread onion and green pepper over sauce.
Grease a 10-inch pie pan. Cook beef in skillet. Put in bottom of pan with salt and pepper. Sprinkle cheese over meat. Stir together Bisquick, eggs and milk. Pour over top of meat. Bake at 400° for 30 minutes until golden brown. Let stand 5 minutes before serving.
Mix ingredients together; top-sprinkle Cheddar cheese and some paprika. Bake at 325° for 30 minutes. Serve with crackers. (This recipe can be made in advance.)
Combine soup and milk. Layer half of broccoli, half of soup mixture and half can of onions in a 10 x 6-inch pan. Top with remaining broccoli and soup mixture.
Combine sugar, margarine and milk in heavy 2 1/2 to 3-quart saucepan; bring to a full rolling boil over medium heat. Continue boiling for 5 minutes, stirring continually to prevent scorching. Remove from heat; stir in chocolate or peanut butter pieces until melted. Add Marshmallow Creme, nuts and vanilla; mix until well blended. Pour into a greased 13 x 9 pan. Cool at room temperature. Cut into squares. Yields 3 pounds.
Sift flour with salt. Rub in margarine mixed to a stiff dough with little cold water. Divide pastry into four. Roll out into 7-inch rounds. Peel large potato and cut into small cubes. Chop finely 1 small onion. Mix potato and onion with beef. Divide mixture into four; place in center of pastry rounds. Moisten pastry edge. Join pastry edges together, joining at center and sealing down each side. Crimp edges so moisture does not escape. Brush the pastry with little milk or beaten egg. Bake in center of oven at 400° for 10 minutes, then at 350° for 50 minutes, until golden brown.
Combine butter, water and cocoa in saucepan. Heat to boiling. Stir occasionally. Add flour and sugar. Mix well. Spread on greased and floured cookie sheet. Bake at 400° for 20 minutes. While cake is baking, make frosting. Frost while hot.
Combine the ingredients with enough salad dressing, regular or fat-free may be used, to make of a desired consistency.
Mix together flour, sugars, eggs, oil, cinnamon and nutmeg. Stir in nuts and apples. Bake at 350° for 25 to 30 minutes. Spray with Pam. Stir with spoon.
Cook kidney beans, linguica and chourico together about 2 hours. Add onions, potatoes, kale and salt and pepper. Cook all until done, about an hour or so. Serve with saltines. Delicious. Even better second day.
Cook pasta according to package directions. Drain, rinse and cool. Add remaining ingredients and refrigerate at least 3 hours. Enjoy!
Drain vegetables. Put asparagus in baking dish. Cover with peas. Dot with a few pats of butter. Sprinkle with salt. Spoon out soup and cover top. Cover with shredded cheese. Bake at 375° to 400° until bubbly and cheese is melted and slightly browned. Can make ahead and bake when needed.
Marinate the vermicelli in the Accent, seasoning salt, lemon juice and olive oil 2 hours. Stir occasionally during the second hour. Then add the peppers, onion, pimentos, black olives and celery. Stir in the Miracle Whip salad dressing. Stir well. Cover and refrigerate overnight.
In pie plate, place cream cheese evenly. Top with salsa, then cheese. Bake at 350° for 15 to 30 minutes until cheese melts. Serve with nacho chips.
Melt shortening in 4 quart saucepan over low heat. Remove from heat.	Let cool. Add sugar, molasses, and egg. Beat well. Add remaining dry ingredients. Chill. Form 1 inch balls. Roll in granulated sugar and place on greased cookie sheets 2 inches apart. Bake in 375° oven 8 to 10 minutes.
Mix first 3 ingredients. Combine oil, vinegar and mayonnaise. Add to meat mixture; mix well. Garnish with mayonnaise, sliced, hard-cooked eggs and shredded pickled beets. Makes 4 servings.
Cut up beef into 1-inch cubes and brown. Put in large casserole dish. Add soup, mushrooms and sherry. Mix; cover and bake approximately 3 hours at 325° or 4 hours at 300°. Serve over rice.
Cook locrio (basic yellow rice), substituting beans for meat. Instead of plain water use liquid from the beans.
You will also need 4 lined, greased and floured 9-inch cake pans.
Combine all ingredients; pour into casserole dish, cover and bake at 250° for 3 to 4 hours.
Put potatoes in casserole. Add boiled tomatoes, oregano and water. Top with Mozzarella cheese and pepperoni. Bake at 400° for 30 to 35 minutes, until brown.
Preheat oven to 450°. Place all ingredients, except potatoes, in a gallon bag. Mix well. Put in potatoes and shake until they are well coated. Bake 50 minutes or until potatoes are tender and golden brown.
Mix first 3 ingredients. Bake in 9 x 13 pan for 8 minutes in 400° oven. Cool completely. Mix cream cheese, 1 cup sugar and Cool Whip and spread on pretzel layer. Dissolve Jell-O in 2 cups boiling water. Add frozen fruit. Chill until thickened. Spoon onto cream cheese layer. Refrigerate overnight.
In saucepan, melt butter. Add marshmallows; stir until melted. Stir in cereal and stir to coat, work quickly. Put hot mixture into wax paper lined pan or well-greased pan. Cool. Cut into bars.
Boil tortellini; drain. Mix all ingredients together. Refrigerate overnight. Take out at least 2 hours before serving. Makes a lot!
Mix in bowl peanut butter, graham cracker crumbs, melted butter and powdered sugar until blended together. Melt the chocolate chips, then use a cookie sheet and spread the peanut butter mixture out on the cookie sheet. Pour melted chocolate chips on top and spread over mixture. Put in freezer for at least 3 hours, then use a knife to cut into pieces. Always serve cold. If they get warm, they become mushy and not as good. So always keep in freezer until ready to serve. Enjoy!
Trim bread and dice. Put in glass dish and pour melted butter over. Add cheese and stir. Mix other ingredients together and pour over bread. Stir lightly. Beat egg whites and pat on top. Cook at 325° to 350° (ovens vary) until brown on top.
Sift dry ingredients into bowl, then rub in the fat until mixture resembles breadcrumbs. Pour milk in and stir to make soft dough. Knead on floured board, then refrigerate for 30 minutes. Break dough into lemon-sized pieces, roll into balls and flatten to 1/2 inch or 1 centimeter thickness. Fry these in hot oil until golden or bake in hot oven, gas mark 7,425° or 220° Celsius. While still hot, tear bakes open and butter generously.
Mix Jell-O with 2 cups boiling water. Add frozen strawberries, pineapple, bananas and nuts. Chill and serve.
Beat eggs well; add sugar, butter, soda and vanilla. Add flour until mixture is thick. Roll out mixture and cut cookies. Bake on ungreased cookie sheet until brown.
Saute onions in 2 tablespoons of oleo. Combine potatoes, cheese, soup, sour cream, salt and pepper with onions. Place in greased casserole dish (13 x 2-inch). Crush corn flakes and mix with melted oleo. Place on top of mixture. Bake for 40 to 50 minutes at 350°.
In small mixer bowl, beat together cream cheese and lemon juice until fluffy. Divide into 2 portions. To one portion, stir in Parmesan cheese and chili sauce. Turn into lightly oiled 2 1/2 or 3 cup mold. To remaining cream cheese add cottage cheese, onion salt and garlic powder, beat until nearly smooth. Stir in parsley, bell pepper or celery. Spoon atop first layer in mold. Cover and chill. Unmold.
Blend in a blender to make a powder. Coat fish and fry in hot oil. M-mmmm!
Mix the ingredients together and add 1 cup Cool Whip. Pour into 2 graham cracker pie shells. Put cherry pie filling on top. Makes 2 pies.
Beat butter, add powdered sugar, cocoa alternately with milk, beating to spreading consistency. Add Vanilla. Stir.
Combine chocolate wafer crumbs and butter until well mixed. Spoon 1 tablespoon of crumbs into 12 foil muffin cups. Press firmly. Set aside remaining crumbs.
Soak bread crumbs in 1/2 cup milk. Combine moistened crumbs with beef, pork, egg, salt, pepper and allspice. Cook onion in butter until tender and add to meat mixture. Beat the mixture while slowly adding remaining lukewarm milk. Chill mixture until firm. Roll into appetizer size meatballs. Heat clarified butter in skillet. Add meatballs and fry until cooked through. Drain, then dust meatballs lightly with flour. Add milk and broth for gravy and simmer for a few minutes. Adjust seasoning. Serves 6.
Mix beans, vinegar, sugar and onion. Bake in casserole dish covered with foil for 1 1/2 hours at 350°. Sprinkle with crumbled bacon and bake, uncovered, for another 30 minutes.
Grease 13 x 9-inch pan. Cream stick of butter and sugar. Mix in eggs and vanilla. Beat well. Stir in dry ingredients, alternately with sour cream. Fold in chopped apples and pears. Spread in pan.
Combine all ingredients in a saucepan. Cover partially and cook over low heat, stirring occasionally, for about 45 minutes. Add small amount of water, if necessary, to prevent scorching.
Cream sugar and shortening together. Add egg and applesauce. Sift in dry ingredients adding raisins and nuts. Mix together and stir well. Drop by spoon on well-oiled cookie sheet. Bake 10 to 12 minutes in a 350° oven.
Put butter and garlic powder in a skillet. Add meat and brown. Remove meat and add green pepper and onions. Saute for 2 or 3 minutes, then put meat back in skillet. Add tomatoes, soy sauce and bouillon cube. Simmer (covered) until meat is tender; approximately 45 minutes. Mix water, flour and sugar together and add to meat mixture. Serve with rice or mashed potatoes.
Chop chocolate and shortening and melt in top of double boiler. Add coffee. Put a thin layer of this mixture on the bottom of a greased square pan, lined with paper. Sprinkle with cherries, cashew nuts and coconut. Cover with remaining chocolate mixture. Chill in the refrigerator until firm and cut in squares. Yields about 24.
Remove mesh from thawed turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down. Combine garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender. Turn motor on. Add the oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Reroll the turkey. Spread outside of roll with remaining garlic mixture. Wrap firmly in microsafe plastic film. Secure firmly with string. Pierce film in two or three places with fork. Place on microsafe cooking rack over microsafe roasting pan. Microwave at High power for 10 minutes. Turn roast over. Microwave at Medium power for 35 to 40 minutes, turning roast 2 or 3 times while cooking, until roast registers 170° in several places (use instant reading thermometer to check temperature). Thicken pan juices for gravy, if desired. Remove from oven. Let stand, covered, for 15 minutes. Cut thin slices to serve. Garnish with orange slices and rosemary, if desired.
String and break beans; cook until beans are soft enough to mash; drain. Put in gallon jar or crock and add 1/2 cup pickling salt. Cover with cold water. Weight down with something heavy enough to keep beans under water. Let set for 8 to 10 days. Boil corn on cob. Pickle in jar using same amount of salt and water. Drain; after 8 to 10 days, cut corn off cob and mix with beans. Heat beans and corn mixture until hot all the way through. Pack in hot jars and seal. Process in canner in boiling water 15 minutes.
Presoak beans for faster cooking. Combine ingredients; cook in heavy pot over low heat until tender, at least 2 hours. Mash with potato masher until beans blend into soup. Best served with warm corn bread.
Saute the celery and onion in butter. Combine all ingredients together and form into small loaves. Bake at 350° for 40 minutes. Drain the excess fat.
Dissolve jello in hot water, then add frozen orange juice. Dissolve; set aside. Dissolve cornstarch in cold water and sugar; stir. Pour this into orange mixture. Cook over medium heat until thick, then turn heat to simmer and let bubble for awhile. Pour into a bowl; let set up in fridge, then whip until smooth. Whip whipping cream. Fold into orange mixture, then add 2 or 3 bananas, 2 cans mandarin oranges (drained) and 1 can crushed pineapple (drained). Serves 20 to 25.
Steam or cook the spinach as directed on package. Add the margarine, cream cheese, salt and pepper. Pour into baking dish. Sprinkle with Parmesan cheese on top. Bake at 325° for 20 to 30 minutes.
Chop green part of onions fine. Mix with cream cheese. Have 1 slice of meat; put cream cheese mixture along edge of meat. Start rolling one side of meat until it is in a log roll shape. Repeat process until finished. Chill overnight. These are really delicious.
Fry bacon until crisp. Remove and drain. Chop onion and put in drippings. Cook slowly until clear. Chop cabbage and add to drippings. Add water. Cook, covered, stirring frequently. Then, when done, crumble bacon over top. Serve warm.
Preheat oven to 350°. Melt margarine in saucepan. Blend in flour. Add onion, salt and pepper. Cook over low heat until bubbly, stirring constantly. Remove from heat. Stir in broth and milk gradually. Bring to a boil, stirring constantly. Cook for 1 minute or until thickened, stirring constantly. Stir in chicken and vegetables; spoon into pastry-lined dish. Top with remaining pastry. Seal edges; cut vents. Bake for 30 minutes or until crust is golden brown.
Break pasta into bite-sized pieces. Saute in margarine in skillet over medium heat until light brown. Add rice, bouillon cubes and water to cover. Bring to a boil; reduce heat. Simmer, covered, until rice is tender and liquid is absorbed. Season with salt and pepper.
Place dough balls in Bundt cake pan. Melt butter and pour over dough balls. Mix brown sugar, pudding and pecans. Sprinkle mixture over dough balls. Cover loosely with wax paper. Let rise overnight. Bake at 350° for 30 minutes.
Slice and arrange layer of bananas evenly over the bottom of an ungreased 13 x 9 x 2-inch baking dish. Prepare lemon gelatin according to directions on package; pour over bananas. Chill in the refrigerator until solid (about 1 hour).
Mix oleo and flour together and cook about 1 minute. Add all spices and hot pepper, then the milk last. Add the cheese. Cook in double boiler until begins to thicken. Serve hot with Fritos or Doritos.
Combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup margarine. Place in casserole dish. Mix brown sugar, flour, pecans and 1/3 cup margarine. Crumble on top of sweet potato mixture. Bake for 30 minutes at 350°.
Sprinkle nuts and coconut in bottom of a greased and floured 9 x 13-inch cake pan. Mix cake mix according to directions and pour over nuts and coconut. Cream together cream cheese and powdered sugar. Spoon on top of cake. Bake for approximately 30 to 45 minutes at 350°. Cake will crack and icing will go to bottom.
Mix together the tomato paste, tomato sauce and Ro-Tel tomatoes and green chilies. Mix together the garlic salt, Worcestershire sauce and oregano. Boil noodles and onion for 20 minutes. While noodles and onion boil, brown beef seasoned with garlic salt, Worcestershire and oregano mixture. Pour noodles and onion into a deep dish casserole. Spread meat mixture on top of noodles. Pour sauce mixture over meat. Slice Velveeta cheese 1/4-inch thick and layer on top of entire casserole. Bake at 300° for 30 minutes.
Beat all ingredients for 1 1/2 minutes. Cook in pan with vegetable cooking spray.
Drain juice from peach halves into kettle. Add sugar, vinegar and spices. Boil for 10 minutes. Add peaches and cook for 5 minutes, or until peaches are heated through. Remove spice bags. Pack peaches in hot, sterilized jars. Fill jars with boiling syrup. Seal. Makes three 8 oz. jars.
Preheat oven to 350°. Measure dry ingredients into large bowl. Stir. Grease two bread pans. Beat egg, juice, milk and oil. Stir into flour mixture until blended. Pour into pans. Bake for 45 minutes or until toothpick inserted in center comes out clean.
Mix all together; slice rolls. Fill. Bake 10 minutes at 350°.
Scrub potatoes and cut lengthwise into 3/8-inch slices. Toss potatoes with ingredients in bowl. Place potatoes single layer on greased 15 1/2 x 10 1/2-inch baking dish. Bake at 475° for 15 minutes. Turn over and bake 10 minutes longer or until crisp and tender. Serves 4.
Combine ingredients. Cover and chill to blend flavors. Serve over tossed salad greens, sliced tomatoes or head lettuce salad. Makes 2 cups.
Preheat oven to 350°. Grease and flour 9-inch loaf pan. Combine flour, sugar, cinnamon, salt and baking soda in a large bowl and mix well. Blend oil and eggs into strawberries. Add to flour mixture. Spoon into prepared pan. Bake 45 to 50 minutes. Let cool in pan on a rack 10 minutes. Turn loaf out onto rack and cool completely.
Marinate chicken in 1/4 cup soy sauce and seasoning salt for several hours. Heat wok or frying pan and 1 tablespoon of oil. Fry chicken until done. Remove chicken. Heat another tablespoon of oil. Stir-fry broccoli, bok choy, mushrooms, bamboo and chestnuts. Add 1/4 cup soy sauce while cooking; cook until tender. Add chicken and thicken with a mixture of 1 tablespoon cornstarch, 1 cup water and 1 tablespoon soy sauce. Add cashews. Serve over rice.
Mix all ingredients and cook in double boiler until thick. Beat egg whites well and pour into batter after it is done. Beat with mixer. Put coconut in batter; add vanilla and a little salt. Toast a little coconut in oven. Let cool. Put Cool Whip on top of pies and sprinkle toasted coconut on top of Cool Whip.
Melt butter in saucepan. Add brown sugar. Boil over low heat 2 minutes stirring constantly. Add milk. Keep stirring until mixture boils. Remove from heat; cool. Add confectioners sugar beating well after each addition until thick enough to spread. Enough to fill and frost an 8 or 9-inch layer cake. Good on spice cake.
Put egg and melted butter in measuring cup; add milk to make 1 cup. Add to dry ingredients and mix well. Bake at 350° for 30 to 35 minutes. Bake in a 9 x 13-inch pan. Superb with strawberries.
Put rice, water and soup in baking dish. Add onion soup mix. Put chicken on top of mixture. Cover and cook in a 350° oven for 1 hour.
Brown meat, bacon and onions together. Add the 3 cans of beans, mix, and simmer for 15 to 20 minutes. Add balance of ingredients and bake for 80 minutes at 350°.
Cook apples, sugar, cinnamon and water until slightly tender. Pour in buttered baking dish. Sprinkle with bread crumbs that you have mixed with melted margarine. Bake at 400° about 30 minutes.