HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 10-inch skillet, cook onion and zucchini in margarine until tender, about 10 minutes. Stir in seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough in 8 triangles and place in ungreased 10-inch pie plate. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture over crust. Bake at 375° for 18 or 20 minutes.
Cream butter and 1/4 cup confectioners sugar. Add remaining ingredients and mix well. Shape into rolls about 1/2-inch in diameter and cut in 1-inch pieces. Put on cookie sheets and pull ends down slightly to form crescent shapes. Bake in 375° oven for 15 minutes.
Cream sugar and butter. Add flour (sifted with baking powder and soda).	Add alternately, the egg yolks with vanilla.	Beat until thick. Take the beaters off. Mix well. Press dough in 11	x 17-inch pan with palm of hand. Spread fruit preserves over dough. Beat egg whites stiff with sugar; spread over the preserves.	Sprinkle with nuts. Bake at 350° for 25 to 30 minutes. Cool. Cut into squares.
Combine first 4 ingredients together in a glass container for 24 hours, covered. Combine 1 cup of the chopped peaches and 1/3 cup of the liquid from the glass container mixture together with the other ingredients. Mix well and place in a greased and floured Bundt pan. Bake at 350° for 40 minutes.
Heat oven to 375 degrees. Beat butter and pecans with electric mixer until well blended. Add the cookie mix, flour and water. Beat until the mixture forms a dough. Roll the dough into 1 inch balls and arrange on an ungreased baking sheet 1 inch apart. Bake 14-16 minutes or until firm. Let cool 5 minutes. Roll in confectioners sugar and set aside on a wire rack until completely cooled. Makes 5 dozen.
Roll beef in flour and brown. Add water and spices. Cover and simmer about 2 hours. I usually add leftover flour to stew. Add remaining ingredients- cook till tender, about 30 minutes.
Cook rice, celery and onion in oil in a large frypan, stir occasionally, until rice is lightly browned.
Slice squash or zucchini and boil in water until tender. Saute carrots and onions in oleo (4 tablespoons). Stir in 1 1/2 cups of dressing, soup and sour cream. Gently stir in squash, well drained. Put in a baking dish and spread dressing and 2 tablespoons oleo on top. Bake at 350° for 30 to 40 minutes.
Saute onions in oil. Mix and bake at 350° for 35 to 40 minutes.
Mix sugar, cocoa, flour and salt until smooth. Add 1/2 cup of milk to well beaten egg yolks, then blend into dry ingredients. Stir until all lumps are dissolved. Add remaining milk and mix. Bring to a boil, stirring constantly, then cook over low heat until desired thickness. Add vanilla and butter. Stir and set aside until crust is ready. Pour into slightly baked crust. Top with meringue and brown in 400° oven. You can double the recipe and make 2 pies.
Brown and season hamburger in skillet. Drain. In separate bowl, mix Ro-Tel and both cans of soup. In casserole dish, layer Doritos, hamburger, then soup mix. Add a layer of shredded cheese on top. Bake in oven at 350° for 30 minutes.
Beat egg and add the 1/3 cup melted butter. Add powdered sugar and 1 tablespoon brandy or rum. Fold in whipped cream. Chill. Stir before serving.
Mix melted margarine and sour cream. Add other ingredients and pour into a greased 9 x 11-inch pan and bake 40 to 45 minutes in a 350° oven until golden.
Combine ingredients. Pour into 9 x 13 x 2-inch greased and floured pan. Bake at 300° for 30 to 45 minutes. Top with Cream Cheese Frosting.
Combine onions, green pepper and meat in skillet and cook. Add next 4 ingredients and cook, uncovered, stirring occasionally 10 minutes or until thick but still juicy. Add beans and simmer a few minutes longer. Makes 6 servings.
Lay chicken flat. Place 1/2 piece of ham on top, then 1/2 piece of cheese. Roll up and wrap 1/2 slice of bacon around rolled chicken. Secure with toothpick. Place in baking pan.
Mix sherbet and ice cream. Pour ginger ale over sherbet/ice cream and stir until ice cream is melted and punch is thick. Wonderful for wedding/showers. One recipe makes enough to fill 2 punch bowls.
Mix in a large bowl in order given. Mash, knead, squeeze and abuse dough with bare hands. Form in small balls on ungreased cookie sheet. Butter bottom of small glass and dip into regular sugar, then mash balls flat. Bake at 350° for 8 to 10 minutes. Allow cookies to cool a little on cookie sheet before removing. Put on waxed paper until completely cooled and crisp. Makes 14 dozen.
Select a ripe melon. Cut in eighths and cut out fruit. Pare green and all the pink from rind. Cut rind in thin slices, then in strips. Measure 7 cups. Cover with 1 quart cold water with 3 tablespoons salt. Cover and let stand overnight. Drain. Cover with fresh water. Cook 8 to 10 minutes. Drain again.
Combine apples and nuts in bowl. Combine flour, sugar, soda and salt; mix well. Blend dry ingredients to apple mixture. Combine eggs, margarine and vanilla in small bowl. Mix well. Add liquid mixture to apple mixture. Blend until moistened. Batter will be stiff. Spread in pan. Bake at 350° for 45 to 50 minutes in 9 x 13-inch pan.
Stir all ingredients together. Best if put in refrigerator overnight. Great dip for veggies, chips or crackers.
Cut up elephant into bite size pieces. You may need the whole family to help you. Add water to cover. Add salt and pepper. Cook on top of stove on medium heat for a few weeks or until tender. Add onions, carrots and potatoes. Cook until done.
Cook noodles in 4 quarts boiling water until tender; cool. Mix remaining ingredients well. Toss with noodles. Chill before serving.
Combine all ingredients to form a stiff batter. Drop by heaping teaspoonfuls on a cookie sheet that has been coated with Pam no-stick cooking spray. Bake at 375° for 8 to 12 minutes or until done. Makes 10 medium size cookies.
Layer in microwave-safe dish.	Cream the cheese, chili then cheese. Microwave	until heated thoroughly. Serve with dip style Fritos.
Mix well. Bake in a large, greased iron skillet at 350° until well done.
In covered saucepan, boil rutabaga for about 20 minutes in salt water. Drain well. Rub sides of 2-quart casserole with butter. Place half the rutabaga and half the apples in it. Sprinkle with half the brown sugar and dash of salt. Repeat layers, ending with brown sugar and butter. Bake, covered, at 350° for 30 minutes. Great with turkey or ham. Serves 4.
Brown beef and sausage with comino, Greek seasoning, garlic salt, green pepper, onion and oregano. Spread biscuits. Spoon on meat mixture. Add 1 tablespoon tomato sauce. Top with slice of Mozzarella cheese. Spread another biscuit and cover. Pinch edges together. Bake at 475° for 10 minutes. Makes about 15.
Wash all vegetables; cut broccoli and cauliflower into florets. Mix remaining ingredients; pour over vegetables. Cover and refrigerate 24 hours. Baste from time to time. Drain and serve.
Melt chocolate chips and butter in saucepan over low heat. Remove from heat and stir in condensed milk. Stir in flour, nuts and vanilla until combined. Cover each candy kiss completely with 1 level tablespoon dough. Place cookies 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes at 350°. (Cookies will appear soft and shiny.) Cool on rack set over wax paper. Melt white chocolate and shortening. Drizzle over cookies. Makes 5 dozen.
Blend cheese, milk and lemon juice. Add pineapple. Then fold in Cool Whip. Pour and serve in 2 graham cracker crusts.
Drain peas and reserve juice. Saute chopped vegetables in bacon drippings. Add peas, Rotel and stewed tomatoes. Cook on top of stove. Add crumbled bacon when ready to serve. Serve with roast and cheese grits if you like.
Brown off sausage and drain; reserve 2 cups cheese and several pepperoni. Mix all other ingredients thoroughly. Pour into casserole dish and top with cheese and pepperoni. Bake at 350° for 45 minutes.
Cut rhubarb in 1-inch pieces and put in a 9 x 13-inch glass pan. Sprinkle jello and sugar over rhubarb. Sprinkle cake mix over all. Mix melted oleo and water. Dribble over dry ingredients. Bake at 350° for 50 to 60 minutes.
Grind tomatoes, peppers and onions very fine and add salt. Let stand for 2 hours, then drain in colander. Pour vinegar, sugar and pickling spice over mixture and cook for 20 minutes. Seal up tight.
Press 1/2 cup pecan pieces into bottom of unbaked pie shell, then bake according to directions on pie shell. Cream sugar and cream cheese; set aside. Mix the two puddings together with milk. Spread cream cheese mix on cooled pie shell, then spread pudding and top with Cool Whip. Sprinkle with remainder 1/2 cup chopped nuts. Refrigerate until ready to serve.
Heat together vinegar, celery seed, nutmeg, turmeric, pepper and cornstarch. Grind together zucchini, onions and peppers. Sprinkle with 1/4 cup salt and let stand overnight. Drain. Then rinse in cold water and drain. Add to hot solution and simmer (do not boil) for 30 minutes. Put in hot jars, seal and water bath for 5 minutes.
In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 13 servings.
Brown and drain hamburger and onions. Add spaghetti sauce mix and tomato sauce. Simmer 10 minutes. Spread in 8 x 8-inch pan. Layer cheese and sour cream. Top with rolls and sprinkle with Parmesan cheese. Bake at 375° for 20 to 25 minutes.
Drain juice from fruit. Mix jello with 2 cups hot water and then add 1/2 cup pineapple juice and 1/2 cup apricot juice. Stir until dissolved. Add the pineapple and apricots, mashed and mixed. Add layer of marshmallows on top of jello mixture. Put in refrigerator and let set.
Line a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
Prepare hot roll mix. Let rise 45 minutes. Cook onion and sausage together. Drain well. Combine remaining ingredients. Let cool. Roll dough to 1/4-inch thick. Spread mixture on dough. Roll up and pinch ends. Bake at 400° for 20 minutes on a greased cookie sheet. Brush with butter when almost done. Slice when cool.
Combine all ingredients except cheese in a large bowl, mixing gently. Spoon mixture into a greased casserole dish. Sprinkle with cheese. Bake uncovered at 325° for 45 minutes until bubbly. Serves 6 to 8.
Cream the butter and sugar. Add water and vanilla and mix well. Blend in flour and nuts. Chill for 4 hours. Shape into balls. Bake on ungreased cookie sheet at 325° for about 20 minutes. Remove from pan and while still warm, roll in confectioners sugar. Makes about 3 dozen.
Cream shortening and sugar well. Beat in eggs, pumpkin and water. Sift together dry ingredients. Add to pumpkin mixture. Stir well. Add flour, nuts, dates and raisins and stir well again. Pour into 2 (2-quart) greased and floured loaf pans. Bake at 350° for 1 hour (touch test same as for cakes).
Heat oven to 450°. Beat egg whites stiff. Gradually add sugar and vanilla. Stir in pecans and chocolate chips. Drop by teaspoon on wax paper on cookie sheet. Turn off oven and place cookies inside. Leave cookies in oven for 2 hours or overnight.
Combine cream cheese and Roquefort in food processor. Pulse until smooth. Combine basil, parsley, spinach, garlic and olive oil. Pulse in processor until paste. Add pecans and Romano cheese to basil mixture. Mix olives and tomatoes.
Slice meat into 3/8-inch strips. In a bowl, combine all ingredients, except meat. Stir well to dissolve all soluble ingredients. Place strips of meat in marinade, be sure they are completely submerged. Marinate overnight.
Mix ingredients in order given. Divide into 2 (9-inch) greased and floured layer cake pans. Bake at 350° for approximately 1 hour or until a toothpick inserted in the center comes out clean.
Cook macaroni; drain. Heat oil in large, heavy skillet or wok. Add beef; cook and stir until lightly browned. Add onion, garlic, green pepper, celery, beans, tomatoes, salt, pepper and Worcestershire sauce; stir well. Add macaroni. Bring to a boil, turn down heat. Cover and simmer about 20 minutes. Stir often. Add a little water, if necessary to keep from sticking. Stir in olives and serve. Serves 6.
Dissolve candies in water. Add to Jell-O, stirring to dissolve. Chill to egg white consistency. Add applesauce. Chill until firm. Makes 4 servings.
First Layer: Melt butter and cool. Add graham cracker crumbs and half of pecans. Mix well and pat out in oblong pan. Bake at 350° until brown; let cool.
Mix all ingredients; spoon into a small ovenproof dish. Bake at 350° for 10 to 15 minutes. Serve with tortilla chips or crackers. Makes 2 cups.
Preheat oven to 350. Melt butter in 2-qt. casserole dish in oven. In separate bowl, mix flour, baking powder, sugar, salt, and milk. Pour batter over melted butter. Do not stir. Pour pie filling on top of batter. Do not stir. Bake 45 minutes or until crust is golden brown.
Mix in order given. Roll thin. Cut in desired shapes. Bake at 350° for 10 to 12 minutes.
Beat egg whites until stiff peaks form. Add sugar gradually and then margarine. Fold in nuts. Bake at 275° for 1 hour. Stir every 5 minutes.
Cut and peel the apples. Place in 1-quart microwave-safe dish. Add Jell-O and Knox. Add 2 cups hot water. Sprinkle with cinnamon. Microwave 10 minutes. Cover and refrigerate until firm.
Peel and slice oranges. Squeeze fresh lemon juice on the slices and store, covered, in this refrigerator. Just before serving, drain the pineapple and cherries (or wash and hull strawberries). Use a large platter to arrange a layer of orange slices, then a layer of pineapple slices. Sprinkle coconut to taste over all. Spoon a dollop of Cool Whip into the center of each pineapple slice and top each with a cherry or strawberry.
Combine first 3 ingredients in a small mixing bowl. Stir in warm water. Cover with plastic wrap; cut 4 or 5 small holes with a sharp knife. Refrigerate 3 to 5 days. Remove starter from refrigerator; let starter stand at room temperature 1 hour. Stir well. Remove 1 cup starter; use in a recipe or give to a friend. Prepare 1 recipe Starter Food and stir into remaining starter; let stand, uncovered, 8 to 12 hours. Cover with plastic wrap; cut 4 or 5 holes in wrap. Refrigerate 3 to 5 days. Repeat 3 times. Use all or discard after 4 feedings.
Put vinegar, sugar, salt and seed in large, heavy pot over high heat and bring to boil. Add zucchini and onions and cover. Remove from heat and let stand for 1 hour. Return pot to stove over high heat. Bring to boil again, reduce heat and simmer 3 minutes. Pack pickles loosely in 4 sterilized 1-quart jars. Pour liquid to cover and scald. Process jars in boiling water bath for 20 minutes. When cool, store in dark, cool place.
Pour boiling water over shortening, sugar and salt. Blend and let cool. Add egg. Add yeast to cold water for 5 minutes; add to above. Add flour and mix. Refrigerate 4 hours. About 3 hours before needed, roll dough on floured board and cut. Place on pans or muffin tins. Raise 2 hours. Bake at 425° for 12 to 15 minutes.
Wash and trim sprouts; cut large ones in half. In a saucepan, cook sprouts, covered with a small amount of water for 10 to 15 minutes, until tender. Drain. Meanwhile, in medium saucepan, cook onion in butter until tender. Stir in flour, brown sugar, salt and dry mustard until smooth. Gradually stir in milk. Cook and stir until mixture thickens and bubbles. Blend in sour cream and gently heat with Brussels sprouts added. Do not allow the sauce to boil again.
Cream shortening and sugar together. Stir in eggs and vanilla. Sift flour, baking soda, nutmeg, cinnamon and salt. Stir half the flour mixture into the shortening mixture. Beat in 2 Tbsp. of the hot water. Stir in remaining flour mixture, then the remaining water, beating after each addition. Stir in diced apples and nuts. Spread in two greased 9x9 inch pans or 1 9x13 pan. Bake at 350 degrees for 45 to 50 minutes or until sides pull away from pan. Serve with Cool Whip or vanilla ice cream.
Mix cream cheese and deviled ham. Chill until firm. Form into bite size balls and roll in paprika, then in chopped nuts. Serve on toothpicks. Makes 40.
Mix all ingredients together and bake for 20 minutes at 350°. Sprinkle remaining 1/4 can of onions on top of casserole before serving.
Heat oven to 325°. In a 13 x 9-inch pan or baking dish, add onion soup mix, blended with water. Add brisket, turning to coat with soup mixture. Loosely wrap with foil and roast 1 hour. Add potatoes and carrots. Coat well with soup mixture. Reset foil and continue roasting 2 hours or until brisket and veggies are tender. Thicken gravy, if desired.
In a large pan, brown the turkey. Add the rest of the ingredients. Bring to a boil, lower heat and simmer for at least 2 hours.
Pour can of cherry pie filling (or can use peach filling) into a greased 8 x 8-inch pan. Sprinkle over this 1 box of cake mix (only dry mixture). Drizzle over this butter and sprinkle nuts on top of this. Press lightly down into cake mix. Bake at 350° for 45 minutes. Serve warm with ice cream, if desired. Makes 6 large or 9 medium servings.
Combine gingersnaps and graham cracker crumbs with powdered sugar and butter. Press into 8-inch spring-form pan. Bake at 350° for 5 minutes.
Mix flour, butter and nuts. Press in a 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool. Blend cream cheese, sugar and Cool Whip. Spread over crust. Blend instant pudding and milk. Spread over last layer. Then spread the other half of Cool Whip over that and sprinkle with finely ground nuts or grated chocolate bar. You may substitute any instant pudding. For lemon, add 2 tablespoons lemon juice with pudding mixture.
Combine ingredients. Pour into greased pie pan. Bake at 325° for 30 minutes. Top with sliced peaches (treat the peaches with Fruit Fresh to preserve color), then with whipped cream.
Brown beef and onion. Blend cheeses in crock-pot with tomato sauce. Add beef and onion mixture; blend in mushrooms. Serve warm with nachos or taco chips.
Stir all contents together in a large bowl. Enjoy! Yield: Approximately 3-quarts (4 to 6 campers for a weekend).
Cream together cream cheese and sugar. Add sour cream and vanilla flavoring. Fold in Cool Whip. Chill for 4 hours to firm. Top with desired pie filling. Serves 6 to 8.
Combine sugar, reserved juice, eggs and flour. Cook until a custard-like sauce. Fold into the rosamarina and let set overnight. Next day fold in fruit and Cool Whip. Refrigerate until ready to serve. Marshmallows and maraschino cherries are optional.
Start rice cooking. Dice scallions, tomatoes, potato and celery. Heat olive oil; divide between 2 pans. Crush garlic in press. Add garlic to heated oil in one pan and saute 30 seconds. Add butter and diced vegetables to pan. Heat olive oil in second pan and add crushed garlic; saute. Add fish steaks to second pan. Saute fish steaks adding peppercorns, cilantro, cayenne pepper and white pepper.
Brown the chops on both sides in a skillet. Place in a shallow casserole. Arrange slices of onions and tomatoes on each chop and sprinkle on green peppers. Put salt and water in the skillet and heat, making brown gravy. Pour over chops. Cover. Bake at 350° for 1 1/4 hours.
Crumble sausage and fry. Pour grease off. Mix soup, milk, sausage, green pepper and pimentos with noodles. Sprinkle cheese over top. Bake at 350° for 30 minutes.
Combine in a large pan. Bring to a boil. Simmer for 10 to 15 minutes.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. In a bowl, combine flour, baking powder, cinnamon and salt; set aside.
Boil together for 5 minutes the pie filling, sugar and water. Add other ingredients. Pour into mold or pan. Chill until set.
Mix ground beef, egg, salt and pepper thoroughly on waxed paper; roll meat mixture out into 1/2-inch thick rectangle (about 8 x 11-inch). Lay ham crosswise, then cheese. Sprinkle with chopped olives. Roll meat like a jellyroll. Secure the ends and seam by pinching them together. Place seam side down in 9 x 5-inch loaf pan. Bake on High in microwave for 5 minutes, then Medium power for 16 minutes, then on Medium-low for 4 minutes.
Spread refried beans on a large platter. Layer, in order, the lettuce, olives, cheese, peppers, sour cream, tomatoes and onions. Drizzle salsa over top. Serve with tortilla chips.
Preheat oven to 350°. Combine ingredients and blend until smooth. Pour batter into a greased and floured 13 x 9-inch baking pan. Bake for about 45 minutes.
Chop potatoes, onions, celery, green pepper and eggs. Mix together. Mix dressing, mayonnaise, mustard and relish; stir into vegetable mixture.
Dissolve gelatin in 1/2 cup cold water. Heat soup. Add cream cheese. Blend until smooth. Add remaining ingredients; place in mold. Let set. Serve on lettuce leaves.
In a large Dutch oven, cook onion in oleo until tender but not brown; about 20 minutes. Add beef broth, sherry, Worcestershire sauce and pepper; bring to a boil. Pour into 6 individual casseroles or ovenproof bowls. Float a slice of bread in each; sprinkle generously with Parmesan cheese. Top with a slice of Provolone cheese. Bake in a 375° oven 15 to 20 minutes or broil until cheese is bubbly (about 5 minutes). Makes 6 servings.
Mix cake according to recipe on box and bake. Let cake cool completely. Mix jello. Put holes in cake with a large fork, then pour entire jello mix over cake. Let cake set for awhile to absorb jello. Very tasty cake. Top with Cool Whip.
Fry bacon crisp. Save grease and set aside bacon. Shake meat in flour and fry in bacon grease just to brown. Add meat, seasonings and vegetables to large pot and simmer for 2 hours. Might have to add a little water.
In skillet brown beef, sausage, onion and oregano until done. Pour off fat. Add soups and water; simmer until all is	heated through. Pour into 2 quart baking dish: noodles, then meat. Sprinkle Cheddar cheese on top. Place in oven at 400° until cheese is melted or until hot.
Cook and stir hamburger in skillet. Remove from heat; drain. Stir in onion, sour cream, cheese, salt and pepper. Cover and reserve. Heat remaining ingredients to boiling. Stir occasionally. Reduce heat; simmer uncovered 5 minutes. Pour into pie pan. Dip each tortilla into sauce. Coat both sides. Spoon about 1/4 cup hamburger mix into each tortilla and roll up. Arrange in 9 x 13-inch pan. Pour remaining sauce over tortillas and bake uncovered in 350° oven until bubbly, about 20 minutes. Garnish with cheese, sour cream, onions and lime wedges.
In a bowl combine all ingredients except pecans. Shape mixture like a football. Chill. Roll in chopped pecans. Add pimento or string cheese for decoration. Serve with crackers. Makes one (2-cup) cheese ball.
Combine sugar and flour; add melted margarine. In another bowl, beat the egg yolks and 1 egg; add milk and vanilla. Combine the two mixtures. Pour into a 10-inch unbaked pastry shell. Bake at 350° until custard sets. Cover with meringue made from remaining egg whites. Sprinkle additional sugar on top of meringue until it is well coated. Bake at 325° until it is golden brown, 10 to 15 minutes.
Layer potatoes in bottom of a buttered Pyrex baking dish. Sprinkle with onion, flour, salt and pepper; then dot layer with butter. Repeat layers until all potatoes are used. Pour canned milk over top; rinse can if more fluid is needed. Bake at 350° for 50 minutes to 1 hour or until potatoes are tender.
Pour 1 tablespoon melted butter into a 9 x 13-inch baking dish. Coat surface. Layer vegetables in dish. Add salt, pepper, sugar and cornstarch to tomatoes and pour over vegetables. Drizzle with 3 tablespoons melted butter. Bake, uncovered, for 1 hour at 350°. Makes 10 servings.
Dissolve yeast in water with sugar. Mix together scalded milk, salt, instant potatoes and melted margarine. Add yeast mixture. Add 4 cups flour. Beat well. Add remaining flour, approximately 5 cups. Knead. Let rise until double. Pinch off small balls of dough, placing on greased baking sheet. Let rise, then stack to make "double buns". Bake 15 to 20 minutes at 375°.
Chop pecans coarsely. Cream butter and shortening together. Beat in sugar. Stir in flour. Add vanilla and pecans. Mix well and drop by teaspoonful on ungreased baking sheet. Bake at 325° for 15 to 20 minutes or until light brown.