HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and margarine together and pat into glass 13 x 9-inch dish. Sprinkle walnuts on top and pat them down. Bake at 400° for 15 minutes. Cool completely. Mix cream cheese, 1/2 of the Cool Whip and sugar until well blended. Spread on crust. Mix together pudding mix and milk and spread over cream cheese mixture. Top with rest of Cool Whip and garnish with finely chopped walnuts.
Dissolve jello in boiling water. Add cold water and vodka. Pour into small disposable glasses or medicine cups. Refrigerate until set.
Cook broccoli in 1/2 cup water for 5 minutes. Drain. Combine broccoli with remaining ingredients and mix well. Place in small baking dish (9-inch square pan). Sprinkle with crackers over top. Bake at 350° for 30 minutes.
Cook spinach in small amount of boiling salted water; drain thoroughly. Preheat oven to 350°. Melt butter in medium, flameproof baking dish. Turn off heat and stir in flour into butter until it forms a roux. Turn heat onto low flame; add milk gradually, stirring continually until sauce thickens. Add more milk if necessary. Add mustard, grated white cheese and Parmesan slowly, stirring continually until smooth. Add spinach; mix thoroughly. Sprinkle top with more Parmesan cheese. Bake uncovered for 20 minutes.
Melt bacon fat in a large skillet. Add cabbage. Top with sliced potatoes. Lay sausage on top; sprinkle with pepper. Pour on boiling water. Cover tightly and simmer over lowest heat for 50 to 60 minutes. Add extra water if needed. Serve with brown bread. Serves 4.
Combine flour, baking powder, cinnamon, soda and salt. Set aside. In a mixing bowl, beat together eggs, pumpkin, sugar and oil. Add flour mixture; beat well. Stir in pecans. Spread in ungreased 15 x 10 x 1-inch baking pan. Bake in 350° oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
In a glass 13 x 9-inch pan, melt margarine in a 325° oven. Sprinkle crumbs; mix together with margarine in pan. Spread evenly in bottom. Add chips (as many or as little as you want). Add nuts, then coconut. Cover with Eagle Brand milk (evenly over mixture). Bake 25 to 30 minutes or until lightly brown on top. Cool.
Cream shortening and sugar until fluffy. Beat in eggs, one at a time. Stir in honey, lemon, coffee, flour, soda and spices; beat until smooth. Add berries and stir gently. Pour into a greased and floured loaf pan; bake at 350° for 55 to 65 minutes. Remove from pan to cool.
Combine all ingredients except the mushrooms and barley. Cover and simmer 1 hour until the chicken is tender. Remove the meat from the bones and cut into pieces. Return the chicken, vegetables and the reserved broth to the pan with the mushrooms and barley. Bring to a boil, then simmer on low heat about 40 minutes until the barley is tender. Remove bay leaf before serving.
On a large cookie sheet sprayed with Pam, crumble the noodles, sunflower seeds and almonds. Stir and toast at 300° about 12 minutes. Cool slightly. In large mixing bowl, combine cabbage and chopped onions.
ABOUT 45 MINUTES BEFORE SERVING: Remove frozen fish fillets from freezer; let stand at room temperature 15 minutes to thaw slightly.
Brown meat and garlic in oil. Add onions and cook 2 minutes longer. Blend wine, tomato sauce, soup, broth, salt and pepper. Cover and simmer about 50 minutes, stirring occasionally. Serve over rice.
Mix first 4 ingredients together in bowl. Melt 1 stick of butter and mix with crumbled Ritz crackers. Spread over pineapple mixture. Bake at 350° for 25 to 30 minutes.
Brown sausage in skillet; drain. Saute onion in 2 tablespoons butter until golden. Add cabbage and water. Cover and cook for 7 to 8 minutes; drain. Core and chop 1 apple. Combine with sausage and cabbage. Turn into 1-quart casserole. Core and slice remaining apple and arrange over casserole. Combine brown sugar, vinegar, mustard, pepper and 1 tablespoon melted butter and pour over casserole. Bake covered at 375° for 30 to 40 minutes. Makes 4 to 6 servings.
Mix all ingredients together. Roll out on floured board. Cut circles (3 inches round). Bake at 350° for 10 to 12 minutes.
Beat oil and sugar together; add eggs (one at a time). Stir in flour, add apples and pecans. Batter will tend to be thick. Bake in well-greased Bundt pan at 350° for 40 minutes.
Preheat oven to 350°. In large saucepan, thoroughly brown sausage; drain fat. Add next 3 ingredients; simmer 10 to 15 minutes. Pour mixture over zita which has been placed in a 13 x 9-inch baking dish. Bake covered for 25 minutes.	Uncover and top with cheese. Bake 10 minutes or until bubbly.
Fold in 3/4 of whipped topping with all other ingredients. Then spread remaining topping on this. Sprinkle with coconut and chill.
Mix all ingredients. Roll in balls. Put chocolate chips on top. Ready to eat. Crunchy peanut butter can be used.
Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add flour. Add flavoring. Pour into well-greased and floured cake pan. Place in cold oven. Heat oven to 300°. Bake 1 hour and 30 minutes. Remove from oven and let set in pan for 10 minutes. Turn out onto rack.
Combine sugars and flour together in a bowl. In a separate bowl, beat eggs, milk and vanilla. Add to sugar mixture. Add melted butter and pecans. Put in unbaked pie shell. Bake at 350° for 35 to 40 minutes. Pie will come up in middle in oven and then fall.
Brown bacon and remove from skillet. Brown venison and onions in bacon grease. Combine ketchup, water, Worcestershire sauce and brown sugar in separate bowl; crumble bacon and add to mixture. Pour over meat. Bake at 350° for 1 1/2 hours or until meat is tender.
Preheat oven to 350°. Grease a 9 x 13-inch baking dish. In a skillet, brown meat and onion. Drain grease. Add tomato sauce, garlic powder, salt and pepper. Stir. Prepare mashed potatoes with water, margarine and milk; mix. Put meat mixture in baking dish. Spread corn evenly over meat. Spread green chiles over corn. Spread mashed potatoes over chiles. Sprinkle cheese over the potatoes. Bake for 30 minutes until cheese is melted. Cool for 5 minutes. Sprinkle chopped tomato on top.
1. Mix all ingredients. Pour into 9 x 13 greased pan. This cake does not have shortening. 2. Bake at 350° for 40 minutes (or until done). 3. Cool.
Brown hamburger and onions. Drain. Place in casserole dish. Add corn, soup and cheese. Mix. Cook with Tater Tots. Sprinkle extra cheese on top. Bake at 350° until brown.
Mix thoroughly. Serve with crackers or chips. Also good as a dip for raw vegetables. Keeps nicely for several days, covered in the refrigerator. Serves 4.
Mix flour with sugar. Add other ingredients. Pour into baking dish and bake 30 minutes at 350° until brown and set (may take a little longer).
Combine cranberries and sugar. Dissolve jello in hot water. Add pineapple juice. Chill until partially set and then add other ingredients.
Mix sugar, butter and flour. Add eggs, one at a time. Add vanilla and buttermilk. Put in unbaked pie shell. Bake at 350°. After 10 minutes, turn temperature down to 325° and bake for 20 more minutes.
Mix all ingredients together and bake in loaf cake pan or large casserole dish in 350° oven for 35 to 40 minutes.
Brown beef and onions in large skillet. Remove excess fat. Spread uncooked noodles over meat. Put cottage cheese on top of noodles. Mix seasonings with tomato juice and pour over cottage cheese. Stir slightly. Put lid on skillet and over low heat until noodles are done (about 30 minutes). Put cheese on top. Put lid on pan and turn off heat until cheese is melted.
In hot butter, in large skillet, saute chicken until golden brown. Remove pieces as they brown. Add onion and garlic to drippings and saute until soft (approximately 5 minutes). Blend in flour until smooth. Remove from heat.
Cream the margarine, sugar and eggs together. Add remaining ingredients. Mix well and put in a greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes. Cake is better after standing one day.
Combine ingredients (except chili sauce and grape jelly). Shape into 1-inch balls. Brown meatballs and drain fat. Heat chili sauce and jelly until jelly is melted, stirring constantly. Add meatballs and simmer 30 minutes. Makes approximately 4 dozen.
Beat together all ingredients. Add 1 1/2 cups chopped pecans and pour into unbaked pie shell. Bake in oven at 350° for approximately 35 minutes.
Cut shortening into flour. Add milk; beat until stiff. Roll out about 1/4-inch high. Spread liberally with butter. Top with sugar. Roll like jelly roll. Place in 9 x 13-inch glass dish. In saucepan, mix milk, sugar and vanilla; scald. Pour over roll. Bake for 25 to 30 minutes.
Put the one cup sugar with can of cherries and boil for a few minutes. Make the rest like cake batter and put in square pan, well-greased. Then pour cherries on top and bake in moderate oven for 30 to 35 minutes.
Barely cover potatoes, onion and celery with water in large pot. Add parsley, tarragon, Nature's Seasons and salt and pepper to taste and simmer for 20 minutes.
Combine brown sugar, oil, eggs and vanilla in a large mixing bowl. Stir in bananas and nuts. Add flour, cereal, baking soda and salt; mix well.
Mix all ingredients except almond bark well in large bowl. Microwave almond bark in a zip lock bag, or bring a pot of water to a boil and turn off heat. Put all the almond bark in the bag and seal up tight and put in water until all is melted. Occasionally mix up bark through bag by squeezing unmelted chunks. (do not open bag until ready to remove) After almond is completely melted cut a corner of the bag and drizzle over the mix and mix up well with a wooden spoon. Then lay out flat on a long sheet of wax paper to cool completely (about 15 minutes in a cool area). When cool just break up into smaller chunks and put into fresh zip locks. It can be frozen and last a very long time. It makes a great holiday gift when packaged.
Combine chicken, garlic, pepper, bay leaf, vinegar, soy sauce, vegetable oil and sugar in 3-quart saucepan. Bring to a boil, stirring occasionally over medium-high heat. Reduce heat. Cover and simmer for 12 minutes, stirring occasionally. Transfer chicken to platter and keep warm. Increase heat to high and cook sauce until syrupy, about 5 minutes. Add snow peas. Arrange pineapple around chicken on platter. Pour sauce over chicken. Serve with rice.
Cook the zucchini and onion in salt water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots and add to zucchini. Mix Stove Top dressing and oleo. Put half in bottom of casserole. Add vegetable mixture. Top with dressing. Bake at 350° for 30 minutes.
In a medium bowl combine dates and raisins. Pour boiling water over mixture and set aside to cool. In a large bowl, stir in flour, baking soda, baking powder and salt. When date mixture is cool, stir in egg and vanilla. Add the date mixture. Stir until blended. Mixture will be thick. Spread batter evenly in a lightly greased 5 x 9 x 3-inch loaf pan. Bake at 350° for 40 minutes or until a wooden toothpick inserted near center comes out clean.
Peel and dice potatoes. Cook just until slightly firm, not mushy. Then drain. Add to potatoes, chopped onion, celery and boiled eggs. Drain salad cubes and add to the potato mixture. Salt and pepper to taste. Add mayonnaise, just enough to coat salad mixture well. Garnish with paprika.
Mix all ingredients. Shape into loaf, place in pan. Bake at 325° for 1 1/4 hours. Twenty minutes before finished baking, brush with 2 tablespoon plus 1 teaspoon of catsup and water mix. Allow to set 10 to 15 minutes before slicing.
Mix together almonds, sesame seeds, cabbage, onions, noodles, chicken and oranges. Stir together remaining ingredients. Add to slaw mixture and chill for several hours before serving.
Mix Cool Whip and Eagle Brand milk. Add lemon juice and stir well, until mixture thickens. Crush vanilla wafers well and mix with 3 or 4 tablespoons butter and press mold in pie pans. Makes 2 pies.
Beat eggs at high speed for 3 minutes. Gradually add sugar, beating well. Add dry ingredients while continuing to beat. Pour into jelly roll pan and bake at 375° for 15 minutes. Turn out on cloth sprinkled with powdered sugar and roll up like jelly roll. Let cool. Unroll and spread with filling and roll again.
Cook macaroni in boiling salted water according to package directions. Drain and put in greased 2-quart casserole. Melt margarine. Blend in flour, mustard, salt and pepper. Remove from heat. Add milk gradually. Cook until thickened, stirring constantly. Add Worcestershire, onion and cheese. Stir until cheese begins to melt. Pour over macaroni. Sprinkle with crumbs mixed with melted margarine. Bake in moderate oven at 375° for 30 minutes.
Combine peanut butter, butter and brown sugar; mix well. Then add powdered sugar. Press into 9 x 13-inch pan.
Use a heavy skillet. Heat oil; add rice, cook and stir with a fork, until rice is light golden brown. Add chopped onions, celery, pepper and garlic. Stir and beat well. Add tomato sauce and seasoning. Stir well. When hot and bubbling, quickly add boiling water. Mix well. Transfer to preheated greased casserole and cover. Cook in a 350° oven for 1 hour. Do not stir again or rice will be sticky. When mixture is dry and fluffy, it is done.
Combine pureed strawberries, half and half, 1 cup of sugar and vanilla. Cover and refrigerate. Beat eggs 2 minutes on high speed in a mixing bowl. Add 1 cup of sugar and the salt to the eggs and beat for an additional 2 minutes. Stir in whipping cream. Transfer to saucepan and cook over medium heat until mixture begins to simmer, stirring constantly. Remove from heat; cover and refrigerate 2 hours. Add Eagle Brand milk to custard and thoroughly combine chilled strawberry and custard mixtures using a wire whisk. Freeze according to manufacturer's directions for electric freezer. Makes 4 quarts.
Brown onion and green pepper with beef. Add beans and chili sauce. Add dipped bread pieces to hot ingredients, mix. Place in large casserole dish and bake 1 hour in 350° oven.
Combine sugar, salt, and cornstarch, mixing well. Add water slowly, stirring constantly. Cook over hot water or on very low heat, stirring constantly for about 15 minutes. Add raisins after 10 minutes, and add vanilla after removing from heat.
Cut off top of melon and scoop out unseeded flesh. Place 3 cups of flesh at a time in a blender. Process until smooth (seeds will float). Pour puree through a wire mesh strainer. Discard pulp. Repeat process until you have 15 cups of juice. Combine melon juice, orange and lemon juice. Chill at least 2 hours. Stir in ginger ale just before serving. Yields approximately 20 cups.
Mix vanilla instant pudding mix with cold milk. Then mix whipped cream with sour cream. Then add all together; layer bananas, then vanilla wafers, then pudding mix. Chill for 2 hours.
Cut cheese into cubes and place in saucepan with 1/4 cup butter. Heat over medium heat until melted and smooth, stirring often. Place vegetables in a 1 1/2-quart casserole dish. Pour cheese mixture over. Add noodle twisties and mix well.
Peel and slice cucumbers and onions. Mix sour cream, vinegar, sugar, salt and pepper to taste; pour over cucumbers and onions. Stir well.
Place all ingredients in a bowl and mix well. Dip 1/2 slice of white bread in batter, then in deep fat. Brown, drain and sprinkle with powdered sugar.
In large bowl, stir dry ingredients until thoroughly blended. Cut in butter with a pastry blender or 2 knives until crumbly. In a separate bowl, beat egg slightly and mix with buttermilk; stir in dry ingredients and raisins until blended. Turn out on a floured board and knead until smooth (2 to 3 minutes).
Mix water with sugar and bring to a boil. Remove from stove and add the pineapple juice, orange juice and lemon juice. In a blender, blend the bananas. Mix the sugar syrup mixture with bananas. Place in plastic containers and freeze. When ready to serve, put in punch bowl and pour ginger ale over this.
In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolve. Gradually add milk and mix well. Continue cooking until candy thermometer read 248° (firm ball stage). Remove from heat, stir in vanilla until well blended. Fold in pecans. Drop by teaspoonsful onto foil lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool. Yield: about 4 doz.
Mix flour, baking powder and salt. Mix cream cheese with butter until blended. Beat in sugar until smooth. Add eggs and beat until light and fluffy. Add lemon juice, lemon rind and vanilla. Slowly stir in flour mixture until blended. Batter will be very heavy.
Preheat oven to 350°. In a large bowl mix all ingredients. Pour into a well-greased 2-quart casserole dish. Bake for 60 to 70 minutes, until firm and golden in color.
Lightly toast each split muffin. Melt 2 to 3 pats of butter into each muffin. Top each muffin with 4 ham slices; heat through. Top each stack with poached egg. Spoon cheese sauce over each stack. Serves 4.
Make serving size of 4 following directions of instant potatoes. Pour in 8 x 8-inch pan. Put crushed potato chips on top. Salt and pepper to taste. Bake in 350° oven until golden brown. Serves 4.
Saute zucchini, onion and pepper in margarine until tender. Sprinkle with salt, pepper and garlic powder. Layer zucchini, onion and pepper mixture with spaghetti sauce in a 2-quart casserole dish. Top with Parmesan cheese. Bake in a 350° oven for 30 minutes or until casserole is bubbling around the edges.
Slice squash thin in cubes. Steam in saucepan with 2 tablespoons water and 1 tablespoon butter until soft. If lots of water when done, drain. Make stuffing as directed on package. Combine all ingredients and put in casserole dish. Bake at 350° until browned and cheeses are melted (25 to 30 minutes).
Put reserved juices into a small saucepan. Add orange juice, lemon juice, sugar and cornstarch and cook over low heat until it boils for about 2 minutes. Pour over the cut-up fruit and cover. Refrigerate for a few hours.
Melt butter; mix with brown sugar and eggs.	Stir in flour, nuts and chocolate chips. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Using solid shortening, generously grease and flour 9 x 5 or 8 x 4-inch loaf pan.
Melt chocolates over low heat. Cool and add vanilla. Cream sugar and butter. Add eggs, 1 at a time. Add chocolate mixture to butter. Add flour and soda mixture alternately with buttermilk. Add nuts. Grease and flour 3 loaf pans or 1 Bundt pan and 1 loaf pan or 1 large sheet pan. Bake at 300° to 350° for approximately 1 hour. Check with toothpick or finger press after 45 minutes. Cool before taking from pans.
Mix ingredients together except for cheese. Place in a baking dish and top with cheese. Bake for 45 minutes in 350° oven.
Place sliced apples in Pyrex pie plate or 8-inch square dish. Sprinkle 1 cup sugar, nutmeg and cinnamon on apples. Make a paste of the remaining ingredients. Spread paste over apples. Bake at 450° for 10 minutes; reduce to 350° and bake approximately 35 to 40 minutes or until apples are done. Delicious topped with ice cream or Cool Whip.
Steep tea in boiling water 2 to 3 minutes; remove tea bags and discard. Stir in sugar. Add remaining ingredients and mix until sugar is dissolved. Pour in container for freezer and freeze until firm. Remove about 10 minutes before serving. Spoon into glasses; garnish with lemon wedges. Keep unused portion in freezer. Makes 1 1/2 quarts.
Place pork (fat side up) on rack in shallow roasting pan. Combine the salt, garlic salt and the first 1/2 teaspoon chili powder; rub into roast. Roast at 325° for 2 to 2 1/2 hours or until meat thermometer registers 165°.
Melt block of chocolate, being careful not to burn (melt slowly). Add peanut butter; stir. Add powdered sugar (enough to knead). Add nuts. Roll into logs or spread in a pan. Cut into slices or squares before it hardens. Store in airtight container. Keeps a long time.
Blend flour, margarine and confectioners sugar. Press in pie pan. Bake at 350° for 20 minutes. Cool. Place 1 pint of strawberries in pie crust. To the other pint of strawberries, add the sugar and cornstarch. Boil until clear and thick. Pour over berries. Cool and top with whipped cream, if desired.
Mix first 7 ingredients together and cook on medium heat until rolling boil. Cook 1 minute. Cool until room temperature. Beat egg whites until frothy. Add baking powder and beat, adding 6 tablespoons sugar one at a time until very stiff. Put meringue on top of pie and brown in oven.
Put water in saucepan. Add cornstarch and sugar; mix well. Boil until clear. Add Jell-O; mix until Jell-O is dissolved. Pour over berries; mix. Put into pie crusts; let set in refrigerator until Jell-O is thick.
Mix all in blender. Serve as a dip for your choice of cut up bananas, apples, grapes, melon slices, etc.
Beat together oil, sugar and eggs until well combined. In a small bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to eggs and sugar mixture, mixing well. Drain pineapple well. Add carrots, walnuts and pineapple to batter. Blend to mix well. Pour batter into a greased and floured 9 or 10-inch cake pan. Bake at 350° for 1 hour or until a pick inserted in center comes out clean. Let cake cool on rack.
Easy directions: Put all ingredients in bowl and beat for 20 minutes. Pour batter into greased and floured tube pan. Bake at 350° (cold oven) for 1 hour. After cooling, sprinkle powdered sugar on top.
Boil or steam beets about 1 hour or until tender or pressure cook on 15 pounds pressure for 15 minutes. Reserve liquid. Strain through cheesecloth. Set aside.
Mix together first 10 ingredients plus 1 clove garlic; form into 1/2-inch balls. Roll lightly in flour. Place salad oil and remaining garlic in large skillet; add meatballs and brown on all sides.
Sift flour in a small bowl. Make a hole in flour and break 1 egg. With hands, work flour into egg until very stiff. Place on board and roll very thin, then leave on board about 15 minutes. Roll up like a jelly roll and slice in real thin slices. Shake the flour off and drop in boiling tomato mixture.
Mix nutmeg, cinnamon, Wesson oil, sugar, eggs and salt. When thoroughly mixed, add rest of ingredients. Mix well and pour mixture into cans until each can is approximately 3/4 full. Bake at 350° for 1 hour. Cool cans for 10 minutes, then turn out to finish cooling. Makes 3 (1 pound) loafs.
Sift together flour, soda, cinnamon and salt. Mix together salad oil and sugar. Add vanilla and eggs. Beat until blended. Add half of dry ingredients. Mix well and beat in carrots, pineapple, coconut and nuts. Add rest of dry ingredients and beat until well blended. Bake in angel food cake pan or 11 x 13 x 2-inch pan at 350° until brown and toothpick comes out clean when tested. Ice with Cream Cheese Icing.
To make this mix for my pantry shelf, I times it by 4 and store in large jars ready to use in place of store bought biscuit mix (8 cups flour, 4 tablespoons baking powder and 1 1/3 cups Crisco). Store in a cool place. Keeps well 2 to 3 months.
Rinse beans, removing any pebbles, etc. that might be in the package. In soup pot, cover the beans with water and heat to a boil. Turn off heat and cover the pot for about 2 hours. Add ham bone and cook for about an hour. Remove the ham bone from beans. If there is any ham left on the bone, add it to the soup pot. If you are using chopped, cooked ham instead of the ham bone, add it at this time. Also add the hash browns, tomatoes, butter, and black pepper. Continue cooking over medium heat until beans are tender. This will probably take about 30 minutes. Taste and add salt, if needed.
Cream shortening and sugar. Add egg, molasses and dry ingredients. Form level tablespoons of dough into balls. Dip one side in sugar and place on pan to bake for 15 minutes at 350°. Dough is very soft and easier to manage if chilled before forming balls.
Use 9 x 13 baking pan. Put pineapple and juice and cherry pie filling in pan. Sprinkle cake mix over this. Dot with oleo and pecans. Bake in 350° oven for 35 to 40 minutes.
Bring sugar, corn syrup and salt to a boil. Remove from heat and immediately add remaining ingredients. Drop on wax paper; let cool.
Melt margarine; pour in sugar and let cool. Add remaining ingredients. Pour into greased pan (13 x 9-inch). Bake at 300° for 30 to 40 minutes.