HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 13 x 9-inch oblong pan with vanilla wafers. Mix remaining ingredients, except pie filling and Cool Whip. Spread over vanilla wafers. Cover with cherry pie filling. Top with Cool Whip and chill overnight.
Cream butter and sugar and add remaining ingredients. This makes a very stiff dough. Form into a roll as for refrigerator cookies and slice when thoroughly chilled or roll on well floured board with rolling pin and cut into desired shapes. Bake 10 to 12 minutes at 350°.
Combine all ingredients; arrange bacon across top of mixture. Bake, uncovered, 1 1/2- 2 hours at 325 degrees.
Mix the half cup nutmeats with the first 3 ingredients. Heat to boiling the milk and margarine and pour over the sugar and cocoa mixture. Mix well and put into a greased pan. Cool.
In small bowl, combine crumbs, sugar and margarine. In buttered 9-inch spring-form pan or 13 x 9-inch pan, pat crumbs firmly on bottom and up sides of pan. Chill.
Combine rice and all ingredients, except cheese, in a large casserole. Sprinkle top with cheese and bake at 350° until cheese is browned, 15 to 20 minutes (or in microwave until cheese is melted).
Pack cucumbers and dill in gallon jug or quart jars. Heat vinegar, water and salt to boiling. Put mustard seed in top of jar. Pour solution to top of cucumbers and seal jars.
Chop dates into chunks, cherries and pineapple into slivers. Place fruit and nuts into a large bowl. Combine flour, soda, salt and cinnamon. Cream margarine, sugar and eggs. Beat well. Mix all ingredients well. Do not use a mixer. Drop by rounded teaspoonful onto greased cookie sheet. Bake at 350° until lightly browned.
Put squash, bell peppers and onions in a large container. Cover with salt and cracked ice. Let stand 3 hours; drain.
Use a 13 x 9-inch pan or dish. Combine ingredients and mix thoroughly. Press in dish. Bake at 375° for 10 minutes. Cool and add filling.
Dissolve gelatin in hot water. Add pineapple and juice. Put in tree mold. Chill until firm.
Cook rice as directed on package. Place in bottom of casserole dish. Cover with broccoli, then ham, mushrooms and cheese. Mix together the soup, mayonnaise and mustard. Pour over top. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Serves 12.
Melt butter or margarine in a medium, noncorrosive skillet. Add garlic and tomatoes; cook for 5 minutes, or until tomatoes are softened. Add vermouth and cook on high heat until slightly thickened, about 4 minutes. Add chicken broth and continue to cook on high heat for 2 minutes longer, or until sauce thickens slightly.
In medium saucepan, over low heat, combine marshmallows, juice and margarine. Cook and stir until marshmallows melt. Add carrots and nuts; heat through. Refrigerate leftovers.
Line a 9 x 13-inch pan with whole (not crushed) graham crackers. Prepare pudding according to box directions but only use 3 cups milk. Add Cool Whip. Make 3 layers of graham crackers with pudding in between.
Cut sirloin in small strips. Brown quickly in butter to medium rare. Remove from pan. Saute onions, mushrooms and garlic in remaining butter. Add bouillon, meat and sour cream. Heat, but do not boil. Serve over green noodles. Salt and pepper to taste. The entire recipe, with the exception of sour cream, may be prepared a day ahead and reheated with sour cream just before serving in chafing dish.
Mix sugars and shortening. Add beaten eggs and vanilla. Blend thoroughly. Sift all dry ingredients except soda and add to the sugar mixture. Dissolve soda in the milk and add to mixture. Mix until well blended. Add raisins, nuts, coconut, etc., and mix. Drop by teaspoonfuls on greased cookie sheet and bake at 375° until brown or done.
Prepare pudding mix as directed on package, using only one cup milk. Blend in 1 1/2 cups Cool Whip and chopped nuts. Spoon into pie shell. Garnish with 1/2 cup Cool Whip. Sprinkle with nuts, if desired. Chill at least 1 hour.
Sear roast on both sides. Place in large roasting pan. Sprinkle paprika, pepper, bay leaves and thyme onto roast. Place carrots and potatoes on/around roast. Put sliced onions onto top of roast and vegetables. Pour mushroom soup onto roast. Pour wine over top of everything. Add 1 1/2 to 2 cups water. Cover and roast at 350° for about 3 hours or until no red juices appear when roast is pierced.
Preheat oven to 350°. Place 30 (2-inch) foil liners in muffin pans.
Boil meat and onion until tender; slice meat and add other ingredients. Simmer. Serve on hamburger buns. Top with cheese, if desired.
Combine first 4 ingredients, blending well. Stir in applesauce; mix well. (Mixture will be stiff.) Roll out to 1/4 inch thickness on an ungreased cookie sheet. Using small or medium-size cookie cutters, cut dough into the desired shapes. Peel away the excess dough and reroll as necessary.
Place grated zucchini in bowl; salt well and let stand 20 minutes to 1/2 hour. Rinse and pat dry lightly. Saute shallots and garlic in butter until shallots are translucent and tender. Add zucchini and mix and cook in shallow pan until zucchini is tender. Garnish with parsley.
Cook rice as directed. Make vinegar mixture by heating vinegar, 2 tablespoons sugar and salt (1/2 teaspoon) to boiling point. Mix hot rice and hot vinegar mixture and cool in a large shallow container. Prepare carrots, cutting them into long narrow sticks, boiling them slightly. Drain. Cut "abura age" pockets in half to open up. Cook for 2 to 3 minutes to boil out grease. In another pan, put in the "dashi" soup, pinch of salt, 4 tablespoons sugar, soy sauce and the boiled "abura age." Cover and boil on low heat until only a little liquid is left. Stir in 1 tablespoon mirin. Cook 1 minute and cool. Put the rice into the "abura age" pockets. Serve. Makes about 16 bags or pockets.
Mix together Accent and cream cheese; add beef and onions. Roll into a ball and chill.
Peel and boil 5 pounds of potatoes until soft. Finely chop onion and saute in butter until soft and translucent. Grate cheese. Mash the potatoes along with the onion mixture, cheese and salt and pepper to taste. Let the potato mixture cool and then form into 1-inch balls.
Combine ingredients. Put in greased casserole. Bake for 1 hour at 350°.
Put all ingredients in a blender. Blend for 5 minutes or until finely blended. For best use, chill first. Serves 1.
Brown beef and drain. Drain vegetables and fold in first 5 ingredients in a large casserole dish. Crush crackers and sprinkle over top of casserole. Dribble melted margarine over crackers. Bake at 350° until brown.
In mixing bowl, combine ingredients in order given. Add apples and nuts last after other ingredients are thoroughly combined. Pour into a 10-inch greased and floured tube pan. Bake at 350° for 1 hour, or until done. Top with Brown Sugar Sauce.
Bring water and butter to a boil. Immediately add flour and make ball. Cool 5 minutes. Add eggs, one at a time, with mixer. Spoon into greased 9 x 13-inch pan. Bake at 400° for 30 minutes. Cool. Mix cream cheese, milk and pudding until thick. Spread on cooled pastry. Refrigerate 15 minutes. Top with thawed Cool Whip. Refrigerate.
Mix margarine, sugars, and eggs until creamy. Add baking soda and baking powder and blend well. Add flour and flavorings and mix. Add bananas. Bake at 325° until center tests done, about 35 minutes.
Beat cream cheese until fluffy. Slowly add Eagle Brand milk, beating until smooth. Stir in cranberry sauce. Fold in topping. Pour into crust. Let chill 2 to 3 hours.
Heat oven to 350°. In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts.
Brown hamburg with sprinkled taco salad seasoning packet. Add the tomato sauce and 1/2 can water; let cool. Chop lettuce, tomatoes, crumbled nacho chips and Cheddar cheese. Add cooled hamburg mixture. Toss all together.
Mix crust ingredients together and place in refrigerator for 30 minutes. Roll dough into small balls (makes 48). Place dough ball into small muffin tin cup. Press the ball to fit the cup, but not overflowing.
Brown sausage.	Combine soup, sausage and peppers in a chafing dish. Serve warm with corn chips.
Drain salmon and reserve 2 Tbsp. of the juice. Mix salmon, egg, and onion. Add flour and baking powder to the salmon juice. Mix all together. Form into patties and fry in hot oil until golden brown. Serve with tartar sauce.
In 1 1/2-quart saucepan, bring 1 1/2 cups water to full boil. Stir in polenta, Parmesan cheese, margarine and garlic powder. Reduce heat to medium and cook, stirring constantly for 4 minutes. Spray 8-inch flameproof pie plate with nonstick cooking spray. Pour polenta mixture into pie pan. Preheat broiler. Pour tomato sauce over polenta mixture. Sprinkle with Mozzarella cheese. Broil until cheese is golden, about 2 minutes.
Grease a Bundt pan and sprinkle nuts in bottom of pan. Arrange dinner rolls on nuts. Mix dry pudding and brown sugar, then sprinkle over rolls. Melt oleo and pour over top. Cover and let set overnight. Bake 30 minutes at 325°. Let set 10 minutes before turning out of pan.
Wash grapes and snip into small clusters. Beat egg whites stiffly. With pastry brush, lightly paint grape clusters with egg white; allow excess to drain off. Sprinkle grapes with gelatin or sugar. Place on platter, covered with waxed paper. Refrigerate until coating hardens (about 3 hours). Makes a beautiful, edible centerpiece.
In boiling salted water, add noodles gradually so boiling continues. Meanwhile, set butter over very low heat to soften; add cream and Parmesan. Stir until it looks smooth and creamy. Keep warm, but don't let it bubble. Drain hot noodles; do not rinse. Plop into warm, shallow bowl. Pour sauce over. Toss and twirl with fork and spoon until thoroughly mixed. Makes 3 or 4 servings.
Cut bread into cubes. Place in buttered 9x13 inch pan. Crumble sausage, cook and drain; spread over bread. Mix eggs and salt and pepper; pour over sausage and bread. Sprinkle cheese on top. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45-50 minutes.
Spread dinner rolls out on a pan to make crust and bake as directed. Mix the first 3 ingredients and spread on the pastry. Finely chop the vegetables listed and sprinkle over the mixture. Top with grated cheese. Chill and serve.
Brown meat; drain. Add onions and cook until tender. Add the other ingredients. Pour into a 3-quart casserole. Bake at 350° for 1 hour. Makes 10 to 12 servings.
Brown meat. Add tomatoes, tomato paste and seasonings. Simmer 10 minutes. Combine rest of ingredients except cheese. Put meat mixture into greased 9 x 13-inch dish. Top with sour cream mixture, then top with cheese. Bake at 350° for 35 minutes. Good frozen, then baked. Kids love this!
Brown and season meat with salt, pepper and onions. Drain and place in lightly greased casserole dish. Mix Bisquick, milk and eggs for 1 minute. Put cheese on top of meat and then pour milk over all. Do not stir. Bake at 350° for 30 minutes.
Brown hamburger and onion. Boil celery. Cook rice. Mix all ingredients together. Bake at 350 degrees for one hour.
Cook broccoli as directed on package; drain and set aside. Cook rice; set aside. Brown onions and celery in small amount oleo. Don't overcook. Add undiluted soups, Cheese Whiz, broccoli and rice. Heat and serve. This freezes well.
The skins of baking potatoes work best. Wash potatoes well; bake; slice in half lengthwise and scoop them out, saving inside for mashed potatoes and leaving the skin intact. Preheat oven to 475° and grease a baking sheet. Slice the skins into strips lengthwise; brush with melted butter, arranging the skins on the sheet. Bake until crisp. Sprinkle with salt and serve as is. Do not wrap potatoes in foil to bake.
Mix together in a bowl the flour, sugar, eggs and butter. Add corn and last of all milk. Pour into casserole dish (greased) and bake at 400° until it starts to brown. Lower heat to 300° and continue to bake until top is completely and nicely browned. Approximate cooking time: 1 hour.
Put 2 cups bran in large mixing bowl; pour boiling water over top. Mix in shortening and rest of bran; add rest of ingredients and mix well. Bake at 400° for 20 minutes. Dough keeps in fridge for 6 weeks or more. Add raisins or nuts before baking.
Layer first 8 ingredients in order as listed. Mix sugar and Miracle Whip and spread over top of salad. Refrigerate at least 2 hours before serving; better if made day before.
Steam or boil carrots until extra soft. Drain well and transfer into a large mixing bowl. While carrots are warm, add sugar, baking powder and vanilla. Beat with electric mixer until smooth. Add flour and mix well. Add whipped eggs and beat well. Add softened margarine and beat well. Pour mixture into a 2 quart baking dish. Bake at 350° for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
Mix Dawn with water. Stir. Add glycerine. Bend coat hanger into loop. Dip loop into solution and wave in the air.
Boil peas for 2 to 3 minutes. Combine ingredients and let sit overnight.
This spring, my wife's sister, Birdy, came to visit. For several years, Birdy has been on a diet, eating only food items that begin with the letter A--A chocolate cake, A rack of lamb, A side of beef, A box of donuts, etc. After she'd spent three days with us, it was obvious we could not afford to feed her, and when she was in an eating frenzy, I was afraid to leave her alone with the dog. On the fourth evening, I casually asked Birdy if she had yet been visited by the gopher snake that lived under the guest room floor. The next morning at breakfast, Birdy had large, black bags under her eyes, said she'd had trouble sleeping and thought she'd go home if I'd be so kind as to carry her suitcase.
Mix together mushroom soup, unflavored gelatin and cream cheese. Cook over low heat until blended and gelatin is dissolved. Add remaining ingredients, mix well and store in refrigerator overnight. Serve with assorted crackers.
Brown ground beef in skillet, stirring until crumbly; drain. Add chili mix, tomatoes and a small amount of water; mix well. Simmer until reduced to desired consistency. Prepare rice using package directions. Heat soup and milk in saucepan until well blended, stirring frequently. Layer ground beef mixture, rice and soup mixture in baking dish. Add layers of corn chips and cheese. Garnish with chopped, onion, chopped olives, shredded lettuce and/or tomato wedges.
Add dry ingredients together. Add to this eggs, sugar, butter and anise. Mix well. Add nuts. Spread on cookie sheet. Cook at 350° for 20 minutes. Cool, then cut into diagonal slices. Rebake for 15 minutes or until toasted.
Brown ground beef with onion and basil. Drain fat. Add tomatoes, salt and pepper. Simmer for 20 minutes. Add corn and rice and cook an additional 10 minutes. Serves 8 to 10.
Preheat oven to 350°. Lightly grease a 9 x 12 x 2 pan or large casserole dish. In a large bowl, combine the soups, sour cream, Ro-Tel tomatoes, green chiles and spices. Stir until well blended. Add cooked chicken pieces. Cut tortillas in quarters. Line bottom of pan with a layer of tortilla quarters (approximately 4 tortillas per layer or 16 quarters per layer). Add about 1/3 of the soup/chicken mixture and spread evenly over tortillas. Sprinkle with 1/3 of the chopped onions and grated cheese. Repeat layering twice. Additional grated cheeses may be needed to completely cover the top. Sprinkle with black olives and green onions if desired. Bake at 350° for 30 minutes or until bubbly. Remove from oven. Let stand for 10 minutes. Serves 6 to 8 people.
Fry the ground beef. Add the sugar, salt and pepper. Add the chopped onion and green pepper. Let fry until the onion and pepper are soft. Add the tomato sauce and baked beans. Let simmer for about 10 minutes.
In saucepan or double boiler, cook sugar, corn syrup, butter and 1 cup milk. After this is well blended, add rest of milk. Mixture will turn brown while cooking. Takes about 50 minutes until right consistency. Pour into buttered pan and place in refrigerator until firm.
In 3-quart casserole combine onion, celery and garlic; cover with lid. Microwave on High 3 minutes or until vegetables are tender, stirring once during cooking. Stir in remaining ingredients. Cover; microwave on High 10 minutes or until hot and bubbly. Stir twice during cooking. Let stand 5 minutes before serving.
Mix apples, cinnamon and nutmeg in bowl. Arrange in 10-inch greased Pyrex plate. Combine sugar, milk, 1/2 cup Bisquick, eggs and 2 tablespoons of butter in blender on high speed for 15 seconds. Pour over apples.
In a large skillet, melt butter. Add oil, garlic, lemon juice, dry mustard, Worcestershire, crushed red pepper, oregano, basil, tarragon, salt and 2 tablespoons of parsley. Mix well and simmer over low heat until garlic is lightly blond. Turn off heat. Take each shrimp and dip into mixture so they are thoroughly coated. Arrange shrimp in pan. Add wine to skillet; bring to a boil, then simmer until liquid is reduced by 1/4. Spoon over shrimp. Bake shrimp approximately 10 minutes at 400°. Serve over fresh pasta. Sprinkle pasta with Parmesan cheese (angel hair, linguini and even stuffed tortellini are excellent choices). Pour remaining sauce over shrimp and decorate with remaining parsley. Serves 6.
Mix first four ingredients. Fill hamburger buns; top with tomato slice and cheese. Wrap in aluminum foil and bake at 350° for 15 minutes.
Put in tightly covered casserole and bake for 2 hours at 350°.
Place thawed potatoes in 9 x 13-inch pan or baking dish. Mix together soup, cheese, sour cream, salt and onion. Put this on potatoes. Spread corn flakes on top and drizzle melted butter on top of corn flakes. Bake at 350° for 45 minutes.
Cook spaghetti in boiling water according to directions on package; drain. Meanwhile, in heavy skillet cook ground beef until it loses its red color, break into small pieces. Add onions and garlic. Cook until onion is soft, remove any excess fat. Sprinkle with salt, pepper and oregano. Stir in mushrooms to spaghetti sauce. Combine sauce and spaghetti pouring into 2 quart baking dish. Arrange Mozzarella cheese over the top until covered. Add Parmesan cheese. Bake in preheated oven at 350° until brown and bubbling for 1 hour.
Preheat oven to 250°. Line a baking sheet with parchment paper. Place the egg white in a large stainless steel bowl and whisk until frothy. Whisk in the sugar, paprika, worcestershire, cayenne and salt. Add the pecans and toss until completely coated. Transfer pecans to prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes. Remove from the oven, immediately loosen the nuts with a metal spatula and set aside to cool before serving. Makes 2 cups.
Dissolve gelatin in orange juice; add ice cream, a little at a time. Blend and dissolve. Chill slightly until a little thickened. Stir in oranges and add cream. Pour into shell. Freeze until firm, about 2 hours. Remove about 15 minutes before serving.
Cook potatoes in salted water until tender. Mash or beat until smooth. Add cream cheese and 1/4 cup butter. Beat until smooth. Add sour cream.
Saute steak, garlic, onion and bell peppers in margarine. Stir in tomatoes and beef bouillon; simmer for 20 minutes. Blend together water, cornstarch, soy sauce and sugar. Add to cooked meat mixture and cook, stirring until thickened, then simmer 2 more minutes. Cook and drain noodles. Toss noodles and cheese; serve the pepper steak over the noodles.
Soak lentils in 4 cups water overnight. Place chicken in crock-pot; add lentils with water, tomato sauce and cilantro. Cook 8 to 10 hours on low until chicken is tender. Serve with quesadillas.
Preheat oven to 350°. Pour peaches into a 9 x 13-inch pan; add tidbits. Sprinkle dry cake mix over top. Add margarine chunks. Pour reserved juices over top. Bake 40 minutes at 350°.
Beat the eggs, sugar, oil, vanilla and the strawberries until light and fluffy. Add to this mixture the dry ingredients. Bake in a greased and floured loaf pan for 1 hour in a 350° oven. Fill the pans about 1/2 full. Thaw the strawberries before using.
Combine pasta, vegetables and cheese in any proportion/combination you choose. Stir gently to mix. Pour dressing over mix; stir gently. Refrigerate in tightly sealed bowl for at least 12 hours.
Combine first 4 ingredients in a large bowl. Make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, until double in bulk.
Combine cocoa, sugar, margarine and milk; boil for 2 minutes. Remove from heat and add peanut butter, oats and vanilla. Mix well. Pour into pan lined with waxed paper or drop by spoonfuls on waxed paper.
Break cake into bite size pieces. Put in a 13 x 9-inch baking dish. Beat pudding and 1 cup milk; add softened ice cream. Pour over cake. Refrigerate 10 minutes. Mix jello and 1 cup hot water. Add thawed berries and juice. Pour over cake. Let stand in refrigerator until firm (overnight). Frost with whipped topping.
Follow baking directions for oven temperature. Let dough rise according to package. Brown the sausage with the onion; crumble in pan. Drain and let cool. In a large mixing bowl, combine both shredded cheeses, sausage, spices and the yolk of the egg. Mix well. Roll out bread dough flat. Pour mixture evenly on the dough. Roll, making sure that sides are tucked in. Before you are finished rolling, coat with egg white to help seal the bread. Put on a pan and coat the rest of the bread with the remaining egg white. Bake until outer crust is brown.
Place rhubarb in unbaked pie shell. Mix water, egg yolk, sugar and flour together and pour over rhubarb. Dot with butter. Bake 10 minutes at 425°. Reduce heat to 350° for 30 minutes. Crust should be golden brown and filling thickened. Beat egg whites until stiff and add 3 tablespoons sugar. Cover pie with meringue and bake at low temperature until golden.
Mix all dry ingredients; add milk. Stir and add enough water to make stiff consistency. Cook in deep fat at 375°.
Cream butter and sugar until fluffy. Add vanilla and egg. Sift in flour, soda and salt. Stir in chocolate chips and Macadamia nuts. Shape into balls, 1 inch apart, on greased cookie sheet. Bake on top rack of oven for 12 minutes at 375°. Makes 36 cookies.
Cook corned beef per package directions. Drain and cool. Remove all fat and slice into chunks. Set aside. In large kettle, cook onion, green pepper and garlic in oil until tender. Add water, whole canned tomatoes with liquid from the can and the cornmeal. Stir well. Reduce heat to simmer. Add green beans, kidney beans, tomato paste, corned beef, salt, pepper and other spices. Let simmer 1/2 hour to 2 hours (just needs to be heated, but extra time blends the flavors). Add corn-on-the-cob. Simmer another 30 minutes.
Drain pineapple, keeping 3 tablespoons pineapple juice. Add grated cheese and pineapple chunks. Mix well. Spoon into greased 1-quart casserole dish. Combine margarine and Ritz crackers, then sprinkle it over pineapple mix. Bake in 350° oven for 20 to 30 minutes or until browned.
Chill can of Eagle Brand milk in refrigerator. Mix pudding mix and milk. Refrigerate until good and thickened, then add Eagle Brand milk. Fold in Cool Whip. In a large bowl, put a layer of banana wafers, bananas and pudding. Repeat layers. Chill.
Blend seasonings with melted butter. Brush over shrimp (leave shells on). Broil for 4 to 5 minutes. Serve over Rice Pilaf.
Combine all ingredients in a large bowl and mix. Store in a sealed container. Use 3 to 4 teaspoons for each cup of hot water. Yields 3 cups of Mocha Mix.
Mix all ingredients together. Bake 5 hours, covered, at 250°. Do not uncover while cooking.
Mix together sugars, flour, salt and nutmeg. Beat egg yolk slightly with fork and add along with cream. Beat egg whites stiffly and fold into mixture. Pour into unbaked pie shell.