HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rutabaga, potato and chopped onion in boiling salted water until tender, about 20 minutes. Mash with light cream and butter until fluffy. Season to taste. Makes 4 to 6 servings.
Mix all ingredients together in a baking dish and top with margarine. Bake at 350° for 1 hour or until rice is done.
Chill canned jellied cranberry sauce. Cut into thin slices. Use cookie cutters to cut into animal shapes to please children.
Place pineapple and sugar in saucepan and boil for 3 minutes. Add lemon Jello. Stir well and cool. Place cream cheese in medium mixing bowl. Gradually blend in pineapple mixture. Fold in apples, nuts, celery, and Cool Whip. Place in oblong 9 x 13 inch baking dish and refrigerate. Keeps well.
In a large saucepan, combine corn, potato, onion, water, bouillon granules and pepper. Bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until corn and potatoes are just tender, stirring occasionally. Stir in 1 1/2 cups of milk and the margarine or butter.
Combine potatoes, water, celery, carrots, onions, parsley, cube and seasoning and mix well. Simmer, covered, 15 to 20 minutes or until tender. Gradually add milk and flour and cook until thickened. Add cheese cubes and stir until melted.
Put shredded lettuce in 13 x 9-inch pan. Add water chestnuts, frozen peas, onion, celery, salad dressing and Parmesan cheese sprinkled on top. Chill for 24 hours. Just before serving, garnish with boiled eggs and bacon bits.
Spray Bundt pan with Pam. Put nuts in pan. Cut biscuits in quarters. Roll in mixture of white sugar and cinnamon. Put in pan on top of nuts. Boil brown sugar, butter and water until fluffy (about 3 minutes). Pour over biscuits and bake at 375° about 20 to 25 minutes or until brown.
Cut a slice off the top of each baked potato and scoop out the pulp into a large bowl. Add egg, milk, onion, salt and pepper. Beat well. Spoon mixture back into potato shells. Sprinkle tops with Parmesan cheese and paprika. Bake at 350° for 20 minutes. Yields 4 servings.
Mix boiling water and shortening and let stand. Add remaining ingredients and stir all together. Can add raisins, nuts, dates, currants, etc. Bake in muffin pans lined with baking cups in a 400° oven for 20 minutes. Mixture will keep for 6 weeks in the refrigerator in a covered container. Makes 4 to 6 dozen muffins.
Cook macaroni; drain and chill. Combine remaining ingredients. If fresh shrimp are used, boil 15 minutes, then blanch in cold water and remove shells and center black line.
Mix all these together and spread in a small casserole dish. Sprinkle 1/2 cup chopped pecans. Bake at 350° for 20 minutes. Serve warm with crackers.
Preheat oven to 350°. Use dry milk only (do not reconstitute with water). Mix all ingredients together well. Coat muffin tins with cooking spray; fill each muffin cup about half full. Bake in 350° oven for 15 minutes. Makes 24 muffins (regular size) or many more using smaller muffin-size tins. Makes 24 large or 35 or more smaller. Can freeze. Can do ahead.
Grate cheese. Mix together sausage and grated cheese. Add Bisquick and mix well. Form into balls and bake 7 to 10 minutes at 325°. Makes 30 to 40 balls.
Combine flour and ice cream in bowl; mix well. Fold in blueberries gently. Fill greased muffin cups 2/3 full. Bake at 350° for 15 minutes. Yields 12 muffins.
Melt chocolate chips and oleo. Let cool. Add colored marshmallows and nuts and mix well. Shape into a log and roll in coconut. Refrigerate overnight and then slice into cookies.
Combine flour, salt and pepper in a bag. Add chicken pieces and shake to coat well. Heat oil in skillet; add chicken and brown. Meanwhile, in saucepan, combine pineapple juice from canned pineapple plus enough water to make 1 1/2 cups liquid, sugar, vinegar, ginger, cornstarch, soy sauce and bouillon cube. Bring to boil and boil until all ingredients are dissolved. Place browned chicken in large flat baking dish and pour sauce over top. Bake at 350° for 30 minutes. Add vegetables and pineapple to meat. Return to oven for an additional 30 minutes.
Combine undrained pineapple and sugar in a saucepan; bring to a boil, stirring occasionally. Remove from heat; add jello, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in whipped topping and pecans. Spoon into a 12 x 8 x 2-inch dish and chill until firm.
Blend soup with milk. Slice hard-cooked eggs. Heat and pour over hot buttered toast.
Cut beef into inch cubes. Add cold	water to cover. Cook in bean pot or earthen dish all day. Stir occasionally. More water may be needed. One-half hour before serving, add 1 can peas, drained.
Cream together sugar and margarine. Add eggs beating one at a time. Add alternately syrup and flour. Begin and end with flour. Add flavorings. Pour into 9 x 13 x 2 pan and bake at 350° for 30 to 35 minutes.
Cream together shortening, milk, vanilla, brown sugar and eggs. Measure flour, baking powder, salt, cinnamon, nutmeg and allspice into sifter. Sift dry ingredients into creamed mixture and mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 35 to 40 minutes.
Mix first 4 ingredients and pour into a casserole dish. Then mix flour, milk, butter and a sprinkle of pepper. Pour over chicken mixture. Bake at 350° for 35 to 45 minutes or until brown.
Use 9 x 13-inch cake pan. Melt oleo. Sprinkle flour and pecans over oleo. Bake for 20 minutes at 350°. Let cool. Mix cream cheese and sugar until smooth. Spread on crust. Mix vanilla and chocolate pudding with milk and vanilla. Blend until thick. Spread on cheese. Spread Cool Whip over pudding. Sprinkle with pecans. Refrigerate overnight or in freezer for 1 hour.
Mix sugar and salt in water. Cook without stirring to 255° or the hard ball stage. Remove from heat and slowly pour over beaten egg whites, beating constantly. Add vanilla. Continue beating until candy cools and will hold its shape. Drop by spoonfuls on wax paper.
Blend cottage cheese and pudding mix. Fold in Cool Whip. Drain most of the juice from the fruit cocktail. Blend with the cottage cheese mixture. Add marshmallows. Refrigerate several hours before serving.
In mixing bowl, combine egg, broccoli, corn, salt and pepper. In small saucepan, melt butter. Add stuffing mix, tossing to coat. Stir 3/4 cup of stuffing into vegetable mixture. Turn into ungreased 1-quart casserole. Sprinkle with remaining 1/4 cup of stuffing mix. Bake, uncovered, in 350° oven for 35 to 40 minutes. Makes 4 to 6 servings.
Chop cherries and pineapple. Mix in order given and bake 30 minutes at 250°. Drop by teaspoon on cookie sheet.
In a large sauce pan over medium heat, melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla, and nuts. Turn into a 9 x 9 x 2 inch pan. Chill till firm.
Sift together the meal, flour, sugar, baking powder and salt into a bowl. Add egg, milk and shortening; beat until smooth. Bake in greased 8-inch square baking pan in a hot oven (425°) for 20 to 25 minutes.
Whip pudding with milk, then add Cool Whip. Mix oleo, cream cheese and sugar in a separate bowl. Mix all ingredients together. Crush Oreo cookies very fine. Alternately layer in bowl Oreo, pudding, Oreo, ending with Oreo. Add a few gummy worms.
In a big mixing bowl or large pan, mix powdered milk, sugar and Crisco. Add hot water. Stir and let cool. Mix yeast with 1/4 cup of warm water and set aside. Add eggs and yeast to mix. Add 6 cups flour and mix until dough is smooth. Cover dough with wax paper and a plate or lid; set overnight. Take dough out of bowl. Work on floured board or wrap. Cut it with cutter. Grease each roll on top with butter and fold. Put in greased pan and let set for 1 hour. Bake at 425° until brown. Spread melted butter on rolls.
Mix all ingredients well with wooden spoon. Pour into large, oiled pan.	Sprinkle with 2 cups brown sugar and 2 cups chopped nuts. Bake 50 minutes in preheated 350° oven. Remove from oven and soak with the following, while both the cake and liquid are hot: 1 1/2 cups sugar, 1/2 cup milk and 1/2 pound butter. Cook until butter and sugar are melted and boiled for 1 minute.
Break banana into small pieces; put in the blender. Add all the other ingredients. Secure lid; blend until smooth. Divide into 2 serving glasses; serve immediately.
Beat shortening, sugar, water, vanilla and egg. Sift dry ingredients. Mix well. Nuts and chips are optional. Bakes at 375° for 12 to 15 minutes.
Prepare Jell-O according to package directions in large bowl. Refrigerate until partially set. Chop nuts. Wash cranberries and chop in food processor. Put in a bowl. Cut oranges in quarters and chop in food processor (include rind). Blend everything together with the sugar and crushed pineapple and mix with the partially set Jell-O. Chill thoroughly.
Mix well. With 1 tablespoon mixture. shape into balls. Bake at 350° until done. Take from oven; push Hershey's Kiss into center and let cool.
Preheat oven to 350°. Heat olive oil in Dutch oven or casserole and brown ribs well on all sides, a few at a time. Drain on paper towel. Return ribs to Dutch oven or casserole with garlic, celery, carrots, onions and tomatoes. In a bowl, mix vinegar, wine, tomato paste, sugar, salt, pepper and cayenne. Pour over meat and add stock to cover. Cover, set over medium fire and bring to boil. Then bake in oven 1 1/2 hours. Uncover and bake 1 hour longer or until meat is tender (adding more broth if needed). Serves 6.
Measure buttermilk and soda together; let stand until you have mixed other ingredients. Cream oleo and sugar together. Add buttermilk and soda mixture and flour. Add applesauce, salt, allspice, cinnamon and vanilla. Add raisins and nuts. Bake at 350° about 1 hour or until top cracks. Glaze with powdered sugar icing.
Mix soup, sour cream, margarine, cheese and salt. Add onions and potatoes and mix well. Spread in a 9 x 13-inch pan.
Mix sugar, butter or margarine and vanilla. Add enough milk to make spreading consistency. Cut in squares. Makes 20.
Gently mix carrots, pineapple, raisins and nuts. Combine mayonnaise, honey and lemon juice; pour over first mixture. Mix. Refrigerate 1 or 2 hours to chill and blend flavors.
Mix vanilla, sugar and cream cheese. Fold into whipped cream. Spread into crust. Spread pie filling on top.
Heat to 375°. In large bowl, beat shortening and peanut butter until well blended. Add sugars; beat until fluffy. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Gradually add to other mixture, beating together until well blended. Shape dough into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes. Immediately place 3 mini kisses on top, pressing down slightly.
Rinse chicken in cold water and pat dry. Put the oil into a heavy casserole with celery, parsley and tarragon. Add chicken pieces and sprinkle with 1 teaspoon salt, pepper and nutmeg. Turn chicken several times so all surfaces are coated with oil. Toss in the 40 peeled garlic cloves; sprinkle with remaining salt and put lid on casserole. Make a heavy, thick flour and water paste and with your hands, press it all around the rim where the lid and casserole meet, making an even, tight seal. Cover the lid and the circle of paste with a layer of foil. Bake in preheated 375° oven for 1 1/2 hours. Do not remove lid or foil during baking period. At serving time, remove foil and flour seal. Serve the chicken with hot toast or thin slices of pumpernickel and spread the soft, buttery garlic cloves on top.
Dissolve yeast in warm water; stir in sugar. Beat in remaining ingredients. Grease muffin tin and spoon each about 1/2 full of batter. Bake in a preheated oven at 400° for 10 minutes or until done. No need to let rise before baking. Batter may be kept in the refrigerator and used as needed for several days.
Moisten bread cubes with milk or hot water. Add salt, pepper, poultry seasoning and egg. Melt butter. Simmer chopped onions slightly and add to dressing; mix well. Allow 1 cup of stuffing to each pound of fowl or game.
Melt margarine and toss with dressing mix. Cook squash in a small amount of water; add soup, sour cream and vegetables. Layer dressing and squash, ending with dressing. Cover with Parmesan cheese. Bake uncovered in 350° oven 20 to 30 minutes.
Combine cream cheese, sour cream and mayonnaise; spread over 12-inch pizza pan. Scatter shrimp on cheese layer, cover with seafood sauce, then layer on cheese, green pepper, onions and tomato. Cover and chill until serving time. (Don't make too far ahead.) Serve with crackers.
In large bowl, mix first 7 ingredients until well blended; set aside. In skillet, combine browned, drained ground beef and spaghetti sauce. In 9 x 13-inch dish, spread 3/4 cup of meat sauce over bottom. Layer 3 uncooked noodles. Spread half of cheese mixture and 1 1/2 cups of meat sauce over noodles. Layer 3 more noodles. Spread rest of cheese mixture. Layer last 3 noodles. Spread rest of meat sauce. Pour water around edges. Sprinkle Parmesan cheese over top. Cover with foil and bake at 375° for 45 minutes. Uncover; add 2 cups Mozzarella over top and bake for 15 more minutes uncovered.
Mix together: soups, water and rice. Put in casserole. Place cut-up chicken on top. Bake at 350° for 1 hour covered.
Heat oven to 350°. Cream oleo. Add vanilla and sugar. Gradually add 2 eggs and 1 cup flour at a time. Beat until smooth and creamy. Line bottom of pan with chopped nuts, if desired. Bake for 75 minutes in a greased and floured tube pan.
In large skillet over medium heat, melt butter; add shallots and garlic. Cook 2 minutes; do not brown. Add tomatoes and chicken broth; cook 8 minutes or until tomatoes are sauce-like, stirring occasionally. Add whipping cream and wine; heat to boiling. Reduce heat to medium and cook 3 minutes or until slightly thickened. Add lobster, mushrooms, dill, salt and lemon rind. Cook 1 minute or until heated through.
Combine dates and soda in hot water; let stand. Cream together white sugar and shortening. Mix in eggs, cocoa, flour, salt and vanilla. Add date mixture and half bag of chocolate chips. Pour into greased and floured 9 x 13-inch cake pan. Top with remaining half bag of chocolate chips. Bake at 350° for 40 minutes.
Spread Cool Whip over cake. Slice bananas into small pieces. Place on outer edge of top of cake. Drain fruit cocktail and place between bananas and hole of cake. Keep chilled.
In large skillet over low heat, cook vegetables in oil with seasonings	for about 5 minutes, tossing frequently. Add kielbasa slices and water. Cover	and cook over medium low heat, 15 to 20 minutes or until potatoes are tender, tossing occasionally.
Dissolve yeast in warm water in large warm bowl. Add sugar, salt, warm milk, butter, 3 eggs and 1 cup flour. Beat until smooth. Stir in enough more flour to make a soft dough. On floured board, knead 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Punch dough down; cover bowl tightly. Refrigerate 5 hours.
Mix egg, milk, vanilla and cinnamon. Dip bread in mixture and brown on both sides in hot buttered skillet.
Put soup in saucepan. Add cheese; heat until cheese is melted. Add egg yolks, bread crumbs and tuna. Fold in egg whites; pour into a slightly greased baking dish. Bake at 350° for 30 to 40 minutes. Serve with your favorite salad.
Soften cream cheese. Blend in mayonnaise, chutney and ham with a fork. Shape into log form. Sprinkle on waxed paper the pecans or peanuts. Roll log in this nut mixture until well covered. Wrap in foil and chill until firm. Garnish with cherries and serve with crackers.
Mix ingredients well in a 13 x 9-inch pan. Top with 1/4 cup melted butter and 2 cups crushed corn flakes. Bake at 350° for 45 minutes.
Cream butter and sugar; add	egg. Dissolve	soda in small amount of	hot water and add to creamed mixture.	Sift baking powder, flour and	cocoa together. Add to mixture alternately with the sour milk. Fold in dates and nuts. Bake in loaf pan or small torte pan for about 45 minutes to 1 hour at 350°.
Mix ham, potatoes and cheese in 1 1/2 quart casserole dish. Add salt and pepper; stir in soup and milk. Bake at 350° for 1 hour.
Dissolve gelatin in boiling water. Add berries, stirring occasionally, until thawed. Add pineapple, bananas and nuts. Pour half of mixture into 8 x 8 x 2-inch pan. Chill until firm!
Heat molasses to boiling. Add sugar, shortening, and milk. Mix well. Remove from stove. In a bowl sift together flour, cloves, baking soda, cinnamon, salt and ginger. Mix well. Add to molasses mixture and shape into a mound. Wrap in waxed paper, Chill. Roll on board lightly floured with powdered sugar until dough is almost 1/4 inch thick. Dip cookie cutter in powdered sugar each time you cut a cookie. Place on lightly greased cookie sheet Bake in 375° oven for about 8 minutes or until delicately browned.
In a mixing bowl, stir together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center.
Sift the dry ingredients together. Cream the butter and sugar. Add beaten eggs, vanilla and flour mixture. Shape into round loaf, wrap in waxed paper and chill overnight. Slice in thin slices. Bake at 425° for 8 minutes.
Combine ingredients and cook until it gets a little syrupy. If not enough sauce, add more vinegar. When chicken is almost done; split and brush, especially good on leg quarters.
Dissolve yeast in water. Stir in sugar, salt and flour. Knead until smooth, shiny and elastic. The kids may pound, turn, stretch and punch to their delight for 8 to 10 minutes. Cut into smaller pieces and roll into ropes, coil, whatever shapes you desire. Do not let rise.
Remove skin and fat from chicken. In Dutch oven, brown chicken in melted margarine. Remove chicken. Saute onion, celery and carrots until tender. Add parsley, salt, bay leaves, thyme, 4 cups chicken broth and the chicken. Bring to a boil. Cover and reduce heat and simmer 1 hour.
Mix first 3 ingredients together; spread in greased and floured 9 x 13-inch pan. Mix together remaining ingredients. Spread over cake mixture. Bake about 1 hour.
Put fillets into greased shallow 2-quart casserole. Mix wine, onion, butter and dry seasonings. Pour over fish; cover casserole. Bake at 375° for 25 minutes or until fish flakes easily when tested with a fork. Makes 6 servings.
Lightly grease a 9 x 13-inch pan. Sprinkle coconut and pecans in bottom of pan. Prepare cake mix according to package directions. Pour on top of coconut and pecans.
Sift dry ingredients and set aside. Cream butter; add cheese and nuts. Stir in dry ingredients and form into roll(s). Wrap in wax paper and chill several hours or overnight. Slice thinly and bake about 10 minutes at 350°. Watch closely and do not brown.
Blend the butter, oil, sugars, vanilla and egg. Sift and stir in the flour, soda, baking powder and salt. Stir in remaining ingredients. Bake on ungreased sheet for 8 to 10 minutes at 350°.
Sift together flour, sugar, baking powder and salt. Mix together nuts, dates and sweet milk and add to flour mixture.
Combine squash and onion. Sprinkle with salt; let stand 1 hour. Combine green pepper, vinegar, sugar, celery and mustard seed. Add squash and onions; return to a boil. Pack in hot sterilized jars. Makes 2 quarts.
Slice berries. Add glaze and frozen berries in a bowl. Mix. Slice cake and put a layer of cake in a large bowl. Add a layer of strawberry mixture, then a layer of Cool Whip. Repeat. Finish with Cool Whip.
Place cauliflower in boiling water for about 20 minutes. Set aside. Melt the two tablespoons of butter in a skillet. Now add the flour and stir until mixture is blended, being sure not to burn or scorch mixture. Do over a low heat. If burned, start over. Slowly add milk and stir until thick and even. Add the salt, pepper, pimientos, onion and pinch of sugar. Blend this mixture. Put cauliflower in baking dish and pour the sauce over it. Sprinkle with the bread crumbs and sharp cheese. Bake at 350° for 25 minutes or until golden brown. Serves 4 to 6.
In skillet in margarine, cook chicken 10 minutes or until brown. Remove chicken. Drain most of margarine from skillet. In skillet, combine rest of the ingredients. Heat to boiling. Return chicken to skillet. Cook on low heat until chicken is tender. Serves 4.
Combine cheeses in medium bowl. In small bowl, combine taco sauce and eggs until thoroughly blended. In 9 x 9-inch baking pan, place 1/2 cheese, taco sauce mixture and then remaining cheese. Bake at 350° for 30 minutes. To serve, cut into 1-inch squares and place on tortilla chips. Best served warm.
Mix together. Put into baking dish. Line top with pepperoni. Bake until bubbly (making sure it's juicy), then sprinkle top with Mozzarella cheese. Put under broiler until cheese melts. Serve with garlic bread. Bake at 350°.
Combine all ingredients. Stir over medium heat until mixture comes to a full boil. Boil hard for 3 minutes. Stir constantly to keep from sticking. Remove from heat. Add 1 cup Baker's semi-sweet chocolate chips. Beat until chips melt. Add 1/2 cup chopped nuts and 1/2 teaspoon vanilla. Beat to blend. Pour into a greased 8 x 8-inch pan. Chill, then cut into squares.
Combine chili sauce, jelly and 1 juice. Heat until jelly melts and mixture is heated through. Slowly stir about 1/4 cup of sauce into cornstarch then blend into hot mixture. Cook until sauce thickens. Add franks and heat until glazed, about 10 minutes. Can also be used with meatballs (browned) or Vienna sausages.
Cook broccoli as directed on package, then drain. Melt 3/4 stick of garlic cheese, 3/4 stick of Velveeta cheese, mushroom soup and milk in saucepan or double boiler; stir until mixed well. Add this to the broccoli and top with crumbs. Bake at 350° for 30 to 40 minutes. This serves 12.
Heat milk in saucepan. Mix flour and sugar with the cold milk. Stir into hot milk, stirring until mixture boils and thickens. Add butter and caraway seed, stirring to melt butter.
Mix mayonnaise, vinegar and sugar. Combine all other ingredients and marinate 2 to 3 hours before serving.
Add pineapple to cream cheese. Mix pepper, onion and salt. Add 1/2 cup nuts. Form into two balls. Roll in remaining nuts.
Mix ingredients together; makes a lot, can be frozen or can cut ingredients in half to make smaller portion. To serve: Mix 1/4 or 1/3 cup of mix for each cup of hot water.
Combine all in a small pan. Stir all the time while cooking. Boil until thickened. Ready to use on cake. Good on chocolate cake. Can flavor with chocolate, if desired.
Melt caramels with 1/3 cup evaporated milk. Set aside. Beat together cake mix, 3/4 cup evaporated milk and margarine. Bake half the cake batter in greased 9 x 13 pan in 350° oven for 15 minutes. Remove from oven and spread caramel mixture on top of layer. Add pecans and chocolate chips. Spread with remaining batter and continue baking for 15 to 20 minutes. (You can use any chocolate cake mix instead of German chocolate, if you wish.)
Beat egg white until stiff. Fold in mayonnaise, cheese, salt and paprika. Spread on bread and top with shrimp. (Or shrimp can be mixed in with other ingredients.) Place on cookie sheet and broil until light brown. Serve immediately.
Blend oil and sugar until creamy; add eggs and vanilla. Fold in zucchini and dry ingredients. Bake at 350° for 45 minutes; grease and flour pans. Makes 2 regular loaves.
Mix in order by hand. Do not use a mixer. Spoon into oiled loaf pans. Bake at 350° for 1 hour.
Grease skillet; brown chops in skillet. Place sliced onion over chops. Simmer, covered, until onions are opaque. Mix 1 cup of orange juice with 1 cup of water; pour over chops and onion. Simmer, covered, until tender, approximately 1 hour.
Combine all ingredients. Bake at 350° for 1 1/2 hours.
Sift together flour and sugar. Add butter and mix until damp. Add milk and beat until creamy. Add eggs, one at a time, beating after each addition. Add flavoring and beat until smooth. Bake 1 1/2 to 2 hours at 275°.