HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients, then add cold milk. Make round ball and roll into a rectangle shape about 8 x 10-inch or 1/4-inch thick.
Mix milk, sugar and butter in a heavy, 10-inch skillet. Cook over medium heat and boil 4 minutes. Remove. Stir in marshmallows, peanut butter and vanilla until evenly blended. Pour into buttered square pan. Chill and cut into squares.
Mix all ingredients. Bake in a 9 x 13-inch pan at 350° for 1 hour.
Quarter biscuits; roll in ball and roll in cinnamon and sugar that have been mixed together. Place chopped nuts in bottom of greased Bundt pan. Put rolled balls in Bundt pan. Melt butter, brown sugar and water; boil 2 minutes and pour over biscuit balls. Bake at 350° for 25 minutes. Place on dish after cooking and pull apart and eat.
Spoon cottage cheese on bottom of spaghetti crust. Brown meat, onion and green pepper until vegetables are tender; drain. Add remaining ingredients. Spoon over cottage cheese filling and crust (except Mozzarella). Cover with foil; refrigerate 2 to 24 hours. Bake, covered, for 50 minutes at 350°. Uncover and add Mozzarella cheese. Bake 5 minutes more. Let stand 15 to 20 minutes before serving.
Cook chicken until done and debone. Save 1 c. of broth. Mix cream of celery and mushroom together. Add rice, cheese and chicken broth. Put in large casserole dish. Bake on 350 degrees until cheese melts.
Mix all ingredients well and place into graham cracker crust. Refrigerate 3 to 4 hours before serving.
In a saucepan, cook spaghetti in boiling water until done. Rinse with cold water; drain well. Place in a large salad bowl and add remaining ingredients. Toss lightly to mix. Chill until serving. Yields 15 to 20 servings.
Clean off the seeds. Get an oiled pan and put butter on it. Put the seeds on and put them in the oven for about 20 minutes. Take them out, let them cool, put salt on it and eat.
Peel and core apples and tomatoes. Cut in quarters. Measure the tomatoes and apples. Add the same number cups in sugar. Tie spices together in cheesecloth. Add spices and vinegar. Simmer for 1 hour. Add raisins and simmer 30 minutes. Pack into hot clean jars and seal while hot.
Mix uncooked sausage, cheese, and Bisquick until thoroughly combined. Crumple large sheet of foil, then smooth out and place on cookie sheet. Form mixture into small balls. Place on top of foil, about an inch apart. (Balls may be frozen at this point.) Bake at 350° for 35 - 45 minutes, or until golden brown. Serve hot with mustards.
Cook beets; peel and slice. Add to mixture, then boil for 10 minutes.
Mix hamburger meat, salt and onion and add rice. Work up all together. Brown in skillet in oil. Heat 1 can or more tomato soup until it gets hot. Make hamburger into small balls, drop into tomato soup and cook until done.
Blend first 4 ingredients together. Mix in diced, hard-boiled eggs. Refrigerate for several hours to allow the flavors to blend. A great change!
Brown ground beef and onions. Drain off fat. Add everything else. Cook 2 to 3 hours.
Chop up lettuce finely, covering the bottom of a 14 x 9 x 2-inch rectangular pan. On top of lettuce, layer with diced up celery, onion and green pepper. Place frozen peas in a colander and run cold water over them. Drain peas, then layer over diced vegetables. Set aside. Mix mayo, sour cream and sugar together. Spread over peas. Sprinkle cheese over mayo mixture, then do the same with bacon bits. Cover and refrigerate until ready to serve. Can be cut into squares.
Cream the Crisco, butter and sugar. Set aside. Cook together milk and flour until thick. Cool completely. Add to the Crisco and butter mixture. Mix well. Frost the 4 layers of cake.
Roll gumdrops in 1 cup of flour and cut in small pieces. Mix shortening, sugar, eggs, salt, soda and baking powder. Add coconut, gumdrops, rolled oats and vanilla. Drop on ungreased cookie sheet. Bake at 350° for 8 minutes.
The night before, brown the pork with ginger. The next day, heat the pork and ginger up again and add the round onion. Add the bay leaves and the tomato sauce; simmer until the meat is soft. Season to taste with salt and pepper. Add the peas and pimentos and cook for 3 minutes. Serve.
Boil squash in small amount of water until tender. Drain. Place in casserole dish when cooled. Season with garlic powder, salt, pepper and Butter Buds. Add onion. Stir in beaten eggs. Toast 2 to 3 slices of lite bread and crumble on top of casserole. Bake at 325° for 25 to 30 minutes. Add grated Cheddar cheese on top and bake 5 more minutes.
Place chicken in a lightly greased 12 x 8 x 2-inch baking dish. Combine preserves and remaining ingredients; pour evenly over chicken. Bake, uncovered, at 350° for 30 minutes or until done.
Boil sugar and water 3 minutes. Cool. Add juices. Blend thoroughly bananas and add. Mix all ingredients together and freeze. Remove from freezer two hours before serving. Mash or chop and add 2 quarts 7-Up just prior to serving.
Cut banana into chunks. Combine with coffee. Add ice cream and vanilla. Blend at high speed until mixture is thick and fluffy.
In medium saucepan, melt butter and chocolate. Remove from heat and stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well.
Beat the egg and add the sugar and milk. Mix well and add the rolled oats. Sift the Gladiola once and measure, then add the spices the soda and the baking powder. Sift the dry ingredients into the first mixture and blend well. Melt the butter or other shortening and add it, then the chopped nuts and the raisins. Drop the mixture onto a well-greased baking sheet or pie pan with a teaspoon and bake in hot oven for about 15 minutes. The cookies will spread slightly in baking, so place them well apart on the sheet. This recipe makes about 2 1/2 dozen cookies.
Mix butter, salt, brown sugar and flour together. Pat into an ungreased 13x9-inch baking pan. Bake at 350° for 15 minutes or until slightly brown.
Cut off crust of bread. Mix all of the remaining ingredients together, except the asparagus spears. Spread mixture on each piece of bread. Put 1 or 2 asparagus spears on each piece and roll up corner to corner. Secure with a toothpick. Place on a cookie sheet and brush with melted butter. Bake about 10 minutes at 400° and serve hot. Yield: 10 servings.
Fry bacon in skillet and drain. Cool; crumble into small pieces. Saute onion in bacon grease until golden. Add garlic salt, onion salt, okra, tomatoes, Ro-Tel, parsley flakes, salt and pepper. Mix well. Simmer uncovered 1 1/2 hours. Meanwhile, prepare rice according to package directions. Serve cooked mixture over rice. Top with crumbled bacon. Makes 4 to 6 servings.
Mix all ingredients in large bowl. Add enough Miracle Whip to moisten and to bond ingredients together. Chill overnight for best results.
Brown the meat and onions lightly. Add all vegetables and juices, cook until tender. Then add beans and herbs and heat. Use a large pot as it makes enough for 8-12 portions. *Rosemary, Thyme and Basil make good seasonings.
Crumble up raw ground beef; crush tomatoes and chop onion. Put these ingredients and the bay leaves in a pan and cook about 30 minutes to 45 minutes or until meat is cooked. (Add salt to taste.) After it is cooked thoroughly, add thickening. Cook a little longer until it has thickened. Serve over toasted bread.
Mix crackers and oil in a large container with a wooden spoon. Then add garlic powder, dill weed, lemon pepper and Hidden Valley dressing mix. Mix well and let stand for 4 hours. Place crackers in a Tupperware bowl that has a tight-fitting lid.
Put yeast cake in 1/4 cup warm water and 1 teaspoon sugar in a large mixing bowl. Allow to foam about 10 minutes. In the meantime, heat milk. Add 2 tablespoons sugar, salt and butter or margarine; allow to cool. Add milk mixture to yeast and mix in flour. This is a very soft dough (too soft to knead). Cover with a damp cloth and allow to rise in warm place, about 50 minutes.
Put all in mixer bowl and beat 5 to 8 minutes after blending. Good for graham crackers or cookies. Keeps in refrigerator for months. If you want chocolate frosting, add a little cocoa.
Drain and save juice from cherries and pineapple to make 1 cup of liquid. Heat juice and add Jell-O. Dissolve and cool. Add pineapple, cherries, pecans and Coca-Cola. Pour in pan. Grate cream cheese over top. Refrigerate until congealed.
Sprinkle chicken with seasoned salt and lemon pepper. Cut chicken into 1 inch cubes; brown in the butter. Cut lemons into small wedges; squeeze onto chicken. Add mushrooms; cook until tender. Add the white wine; cook 2 minutes. Remove the lemons. Pour off liquid and reserve. Brown chicken in 2 tablespoons butter. Serve over white rice and add liquid.
Mix potatoes, soup, sour cream and cheese together. Put in 11 x 13-inch pan. Top with 1 sleeve Ritz crackers, crushed. Cut 1 stick of butter into cubes and place on top of crackers. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Mix the first 4 ingredients in order listed. Bake in an 8-inch square cake pan for 15 minutes at 350°. Remove from oven and spread with mixture of remaining ingredients, mixed in order listed. Return to oven and bake 20 minutes longer at 350°. When the cookie mixture is cold, spread with the glaze.
Cream shortening and sugar together until fluffy. Add bananas and eggs, one at a time. Mix well. Sift flour with salt and baking soda and add to banana mixture. Add nuts. Bake at 325° for an hour in a tube pan or two 9 x 5-inch loaf pans. Line bottoms of pans with waxed paper.
Preheat oven to 425°. Line a 10-inch pie pan with pie crust. Mix all ingredients together and pour into crust. Place top crust on, crinkle edges and make a few punctures in top crust to let steam escape. Bake at 425° for 10 minutes. Lower heat to 350° and bake 50 additional minutes. Allow to cool before serving.
Roll crescent dough flat. Place cheese in middle of dough. Spread a layer of spicy mustard on top of cheese. Fold dough up and fit it around and over cheese to enclose it and press seams together. Bake at 350° for 20 minutes.
Brown beef with onion and celery and drain. Combine all ingredients in Dutch oven and simmer for 30 minutes or until vegetables are tender. Can be put in crock-pot on high for 8 to 10 hours.
In a mixing bowl, combine corn meal, flour, sugar, salt, baking powder and baking soda. Combine remaining ingredients and then add to the dry ingredients. Stir only until moistened. Pour into a greased 9 x 9-inch baking pan or 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes, or until bread is golden brown and when toothpick in center comes out clean.
Melt chips and peanut butter in microwave. Pour over cereal and mix well. Drop by teaspoons onto waxed paper.
Cut squash in half; scoop out seeds. Add butter, brown sugar and sprinkle with pepper. Place in roast pan and fill bottom of pan with 1/4-inch water. Cook at 350° until tender.
Mix all ingredients well and freeze in large Tupperware type container.	When ready to serve, take out only amount needed (mixture will be slushy) and put in blender for about 1 minute. Add 1 jigger of	Triple	Sec or Cointreau before blending if you like.
Combine ingredients, adding water as needed for chili consistency. Add chili powder, salt and black pepper to taste. Heat and simmer as long as desired.
Sift flour once, then measure. Add baking powder and salt. Sift again. Cut in shortening until it is a very fine texture. Keep mix in a container that is airtight and keep in cool, dry place.
Cook potatoes in water until almost tender but still firm. Cool, peel and grate, using grater.
Clean turnips and wash thoroughly 3 or 4 washings. On first washing, add 2 or 3 tablespoons baking soda and let stand about 5 minutes. Then continue washings. On last washing, transfer to dishpan without dripping (leave as much water as possible on greens). In a Dutch oven, heat bacon drippings or oil. Place dripping turnips in pot and stir down slightly, making sure they do not stick to the bottom. Add water to cover turnips well to make pot likker. When turnips are tender, add dumplings. Mix cornmeal, flour and salt. Add enough water to make soft enough to drop by small teaspoonfuls. Cook until done. Serve with cornbread.
Preheat oven to 350°. Spray cookie sheet with vegetable spray. Slice potatoes 1/4 inch thick. Coat with oil in a bowl. Arrange on cookie sheet and sprinkle with Parmesan. Bake about 15 minutes or until fork-tender and cheese has browned.
Melt sugar and water together. Add nuts when liquid. Mix and stir until caramelizing over a medium-high heat. Spread onto cookie sheet. Lightly salt. Place in a 350° oven and brown for 5 minutes. Stir them around and bake for 5 additional minutes.
Place zucchini in 2-quart bowl, cover with wax paper, and microwave for 15 minutes on High. Stir once during cooking. Drain well. In a separate bowl, place onions, olive oil and parsley and microwave 3 minutes. Slice tomatoes. Blend salt, cayenne pepper, garlic powder and Italian seasoning. Layer in 3-quart casserole: zucchini, tomatoes, onions, and oil and seasonings. Top with 1/2 cup Parmesan cheese. Microwave covered 3 minutes on High.
Drain zucchini and combine with next 7 ingredients. Mix last 4 ingredients and add to zucchini mixture. Spoon into casserole and bake at 350° for 40 to 45 minutes or until golden. Let cool for 10 minutes.
Prepare and bake cake as directed on package in a 9 x 12-inch pan. While cake is baking, bring milk, sugar and half of coconut to a boil but do not continue to boil. When cake comes out of oven, punch holes in cake and pour milk-sugar-coconut mixture evenly over cake, spreading coconut carefully. Let cool completely at room temperature. When cake is cool, spread with the whipped topping and top with remaining coconut. Refrigerate.
Combine all ingredients. Taste; add more seasoning if needed. Put in a 2-quart 2 x 6 x 12-inch baking dish. Bake at 325° until firm, about 1 hour. This is good served with giblet gravy to which has been added 1 can mushroom soup. Makes 12 to 15 servings.
Melt butter and pour into graham cracker crumbs. Pat crumbs into bottom of large glass Pyrex dish. If not enough crumbs, mix more crumbs so entire pan is completely covered. Sprinkle coconut flakes over crumbs, then chocolate morsels, then pecan pieces. Pour condensed milk over top of entire dish. Bake at 350° for 25 minutes. Let cool 2 hours, then cut into pieces.
Bake cake mix in a 9 x 13-inch pan for 12 to 15 minutes. Follow directions on box. Mix cream cheese, pudding and milk in blender. Pour over cooled cake. Drain pineapple and sprinkle over cream mixture. (Can add a layer of sliced bananas next.) Spread Cool Whip on top. Sprinkle nuts.
Flake up salmon and add tuna. Add beaten eggs, flour, salt and pepper. Mix well. Add celery, bread and milk. Mix well. Put in a buttered casserole. Top with a small can of chicken gravy. Bake in 400° oven for about 30 minutes. You can put this in microwave instead and bake until done.
Place apples in greased pie tin (8 or 9-inch). Combine 1/4 cup sugar and cinnamon. Sprinkle on apples. Cover with foil and bake 20 minutes at 400°.
Mix all ingredients well and pour into jars. Serve over cream cheese with crackers or with poultry or meat. If sauce is too hot, add more jelly.
Preheat oven to 350°. Sift together flour, soda, salt, baking powder and cinnamon. Combine oil, eggs, sugar, zucchini and vanilla in a large bowl. Mix well and stir in flour mixture. Stir in raisins and nuts. Pour into oiled 13 x 9 x 2-inch pan. Bake for 40 minutes or until done. Cool on wire rack. Yields 12 squares.
Cream together butter, lard and 4 cups of brown sugar. Pack, using your hands. Add the black walnuts. Then add the eggs, flour, soda (dissolved in water), cream of tartar, vanilla and salt. Make the dough into long rolls. Let stand overnight or refrigerate. Cut in slices. Bake in moderate 400° oven about 10 to 12 minutes. Makes about 12 dozen.
Place chicken in lightly greased pan. Mix together the soup, sour cream and poppy seed, then pour over chicken. Crush crackers; sprinkle on top. Melt margarine; drizzle all over top. Bake at 350° for 30 minutes.
Mix 1 stick butter, crumbs and sugar. Press into bottom of 9 x 13-inch pan. Mix 2 sticks butter, powdered sugar, eggs and vanilla. Beat on high 15 minutes or longer. Spread on crust. Slice bananas lengthwise on top. Sprinkle on crushed pineapple. Spread Cool Whip over top. Place cherries on top and sprinkle nuts. Ready to serve 12 happy people.
Heat oven to 375° (350° for glass pan). Heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased rectangular pan, 13 x 9 x 2-inches. Mix remaining ingredients. Pour evenly over soup mixture (crust will rise during baking). Bake about 30 minutes or until light brown. Makes 8 to 10 servings.
Mix Kool-Aid, sugar and water. Stir until dissolved and add juice. When ready to serve, add ginger ale. Serves 50.
Brown and drain sausage and ground beef. Combine with remaining ingredients in crock-pot and heat until blended and hot. Use enough Velveeta cheese to thicken. Serve with tortilla chips or corn chips.
Place tea bags in a large heatproof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice. Yield: 3 quarts.
Beat egg yolks, sugar, water, vanilla and lemon extract until very thick, at least 5 minutes. Stir in cake flour. In separate bowl, beat egg whites, cream of tartar and salt until foamy. Slowly add 1 cup sugar, beating until thick, glossy peaks form. Gradually fold yolk mixture into egg whites. Bake in ungreased tube pan at 325° for 55 to 60 minutes. Invert pan to cool. Remove from pan. Slice into 3 layers. Spread lemon filling between layers. Dust with powdered sugar on top.
Beat granulated sugar and butter until light and fluffy. Stir in vanilla, cream of tartar and chocolate. Beat in eggs until light and fluffy, about 3 minutes. Pour into pie shell. Refrigerate until set.
Cook lasagne; drain and rinse in cold water. Meanwhile, combine Ricotta, cream cheese, milk, onions, basil, garlic and oregano. Blend until smooth. Add vegetables; spread 3/4 cup on bottom of pan. Add a layer of noodles, 1/4 remaining vegetable mixture. Sprinkle with Mozzarella and Parmesan cheese. Repeat layers, end with noodles and cover with cheese. Bake at 375° for 50 minutes, covered. Let stand 10 minutes before serving.
Boil potatoes in salty water and quarter into large mixing bowl and add the rest of the ingredients. Refrigerate for three hours.
Combine all ingredients, except flour and soda, in pan and boil for 5 minutes. Cool. Add flour and soda. Pour into a greased 8 x 11-inch cake pan. Bake at 350° for 30 minutes.
Cook hash browns, onion, broth and water slow for 30 minutes. Add soup, milk and butter. Simmer for 30 more minutes. Stir occasionally to keep from sticking.
Mix dry ingredients. Cut in shortening. Put egg into 1 cup measuring cup. Add vinegar, then fill cup the rest of the way with water. Add liquid to dry ingredients. Mix until moistened. Cover and let cool overnight. Make five 7 ounce balls. They may be frozen or used now.
Cook carrots for 2 minutes. Add peas and cook additional 5 minutes. Drain, rinse in cold water, and then drain again. Place in a bowl and add celery, cheese and onions. Combine remaining ingredients and pour over the veggie mixture. Toss to cover. Cover and refrigerate for 1 hour.
In a large skillet, saute the squash and onion in butter until tender. Remove from heat; stir in remaining ingredients. Transfer to a greased 1-quart casserole. Bake, uncovered, at 350° for 40 minutes. Yields 6 servings.
Preheat oven to 350°. Combine crumbs and margarine. Press firmly in bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan and bake 50 to 55 minutes or until lightly browned around edge (center will be slightly soft). Cool, then chill. Top with cherry filling and garnish as desired.
In 2 1/2 or 3-quart saucepan bring sugar, margarine and milk to full rolling boil, stirring constantly. Once it comes to a full boil, cook 5 minutes. Continue stirring. Remove from heat. Stir in peanut butter, Marshmallow Creme and vanilla until melted. Pour into 9 x 13-inch pan. Cool at room temperature. Cut into squares.
Set oven at 350°. Mix margarine and sugar; add eggs and beat well. Stir in corn syrup, salt and vanilla. Fold in coconut and oatmeal, just enough to blend. Pour into unbaked pie shell and bake for 35 minutes or until brown.
Mix eggs, margarine, milk, flour, salt and pepper. Add to spinach and cheese. Spread in a 9 x 13-inch pan. Bake at 350° for 40 minutes. Sprinkle with bacon bits. Cut into squares.
Dice and saute bacon until crisp. Pour off fat. Add red pepper and sliced scallions. Cook 4 minutes. Add chicken broth and creamed corn. Add cream. Simmer 5 minutes. Serves approximately 4.
Mix sugar and cornstarch. Add beet juice and vinegar. Cook on medium heat until thick. Add salt and butter; then add beets. Cover and continue cooking about 10 minutes.
Cook kidney beans for 5 minutes with taco sauce and chili seasoning mix. Add meat and let simmer for about 2 minutes.
Boil chicken and remove from bones. Save broth and add 2 cups of water to cook spaghetti in. Saute onion, bell pepper and celery in 2 tablespoons butter. Stir in soup, Ro-Tel, chicken broth (1/2 to 1 cup), black olives and spaghetti. Sprinkle cheese on top with salt, pepper and paprika. Bake at 350° for 15 minutes, covered, and 15 minutes, uncovered.
Mix cream of mushroom soup, cream of chicken soup and 3 cups of water. Add onion soup mix into the mixture.
Cook noodles. While noodles are cooking, mix the rest of ingredients. Cook until thickened. Pour over noodles just before serving.
Cut wieners into bite size pieces. Combine remaining ingredients; add wieners and heat thoroughly. This stores well in the refrigerator. For smaller servings, reduce measurements. Good for parties and family gatherings.
Mix all ingredients. Line loaf pan with aluminum foil. Pour mixture into pan. Cover with foil. Freeze at least 6 hours. Slice and serve.
Wash mushrooms. Cut into thin slices and steam for 1 minute. Combine remaining ingredients in a glass jar. Add mushroom slices and marinate, at least overnight. Keep refrigerated.
Cream shortening and sugars; add egg and blend thoroughly. Stir in bananas and remaining ingredients. Drop by teaspoonfuls onto a greased baking sheet. Bake in 375° oven until lightly browned and no imprint remains when touched (10 to 12 minutes). Makes 5 dozen.
Mix sugar, cornstarch and salt. Gradually add water, yolks, peel and juice over medium heat until it thickens. Remove from heat and stir in butter.
Prepare instant puddings as directed. Cut Biscotti cookies lengthwise in half. In a glass baking dish, approximately 10 x 13 x 2 1/2-inch, layer 1/2 of cookies. Cover with vanilla pudding. Layer 1/2 of cookies. Cover with chocolate pudding. Keep refrigerated until just before serving when you top it off with whipped cream. Serve by large spoon into dishes!
Remove stems from mushrooms and chop fine. Marinate crowns in soy sauce for 1/2 hour. Mix remaining ingredients with stems. Fill crowns with stuffing. Brush tops with soy sauce. Broil for 8 to 10 minutes at 350°. Place on middle rack.
Beat eggs until foamy. Add sugar, salt, evaporated milk and vanilla. Beat well and pour into freezer container and fill remainder with whole milk. Add desired flavors, such as strawberry, pineapple, banana, etc.
Combine all ingredients, except salad greens; toss lightly to mix well. Chill. Serve on salad greens. Yields 6 to 8 servings.
Put chicken and broth in large pan; thicken broth with cornstarch. Add cream of chicken soup and milk. Cook large box of rice. Pour creamed chicken on top of rice, then stack with the remaining ingredients.
Bring the brown sugar and half and half to a boil until the sugar is dissolved. Remove from heat; stir in the powdered sugar and vanilla. Beat until it is the right consistency.
Heat and melt first 3 ingredients over low heat, then mix all together. Drop by spoonful on wax paper to cool.