HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow Cheddar cheese and cream cheese to reach room temperature. Combine cheese, cream cheese and 2 tablespoons margarine. Mix well until blended. Add remaining ingredients. Mix well and mold into a ball. Roll ball into finely chopped dried beef until covered. Refrigerate until ready to serve.
Take liquid from pineapple and enough water to dissolve jello according to package. Put the jello in the refrigerator until it thickens. Shred cheese and cut apples into bite sizes; you can leave the peel of the apples on to give color, if you like.
Combine vegetables. Toss lightly. Heat oil in skillet. Add vegetables and sprinkle with sugar, salt and pepper. Cover and cook 10 minutes over medium heat, stirring twice during cooking period. Makes 6 servings.
Put in large frypan 3 to 4 spoons of oil, then put the potatoes in and cover with onion slices. Cover with small pieces of tomato, then put in salt, pepper and oregano. Cover the pan and cook on medium heat for 15 to 25 minutes or until potatoes are tender so that they can be cut with a fork. During cooking time, gently mix with a spoon.
Fry pork in olive oil until browned. Add the remaining ingredients and simmer together for 1/2 hour or more. Pork tenderloin makes a fabulous chili. You can use leftover pork as well.
Make 1 gallon of iced tea according to mix instructions; add Tropicana Twister orange raspberry frozen concentrate and 1 can water. Then add ice.
In a large skillet, fry the pork chops in oil. Set aside. Put cabbage in skillet and cook until tender. Boil the noodles; drain and mix with cabbage. Simmer about 10 minutes. Serve with pork chops.
In bowl, dissolve yeast in water. Stir sugar, half of flour and salt into yeast. Beat with spoon until smooth. Add egg and the shortening. Beat in rest of flour. Cover with cloth. Let rise until double. Grease 12 muffin cups. Stir down raised dough. Spoon into cups, filling 1/2 full. Let rise again. Bake at 375° for 15 to 20 minutes. Can sprinkle before baking with poppy or sesame seed.
Mix dry ingredients. Add oil and eggs. Stir and add carrots and nuts. Pour into greased and floured long cake pan. Bake at 350° for 25 minutes.
Melt margarine in a baking dish, then add vanilla. Mix sugar, flour and milk; pour over margarine. Place peaches over batter and pour syrup over peaches. Bake at 350° for 45 minutes.
Cut chicken breasts into strips. Mix salt, pepper and paprika together and roll strips in mixture. Brown slowly in skillet. Add chicken soup, water and milk. Simmer until chicken is tender. Serve over rice.
Preheat oven to 375°. Combine kasha with egg and cook over low heat 2 minutes, until grains are dry and separated. Add 2 cups water and cook covered for 15 minutes. Pour kasha into shallow, oiled baking dish. Mix with carrots, onions and sauteed mushrooms; add salt, pepper and margarine; mix well. Bake at 375° for 20 minutes. Just before serving, sprinkle with parsley.
Mix all ingredients together except breads. Scoop out center of bread to form a bowl shape out of the sides and bottom. Fill with sour cream mixture. Use the insides of bread to eat with dip.
Pour crackers into large baking dish or roasting pan. Whisk together oil, dry dressing mix and spices. Pour over crackers, stirring well to coat all of the crackers. Bake at 275° for 20 minutes, stirring once. Cool on newspaper or paper toweling. Keeps for weeks if airtight.
Combine all ingredients in a casserole dish and cook at 375° for 45 minutes.
Mix well. Fill hamburger buns and wrap in foil. Bake about 20 minutes.
Preheat oven to 375°. Grease 9 x 13-inch pan. In large bowl, beat butter until smooth and creamy. Add sugar and vanilla. Stir until smooth. Beat in eggs. Stir in flour, then oats, baking soda and salt. Remove 2 cups of batter and set aside. Stir cocoa into remaining batter. Press chocolate batter into pan. Sprinkle butterscotch chips. Press reserved batter over chocolate mixture. Sprinkle with candies. Press lightly into batter. Bake 20 to 25 minutes. Cool on wire rack.
Prepare pudding mix with milk, then add the next four ingredients. Line bowl with vanilla wafers. Cut bananas into slices and place over wafers. Spread pudding mixture on top. Crush 10 to 15 additional wafers and sprinkle over pudding. Chill for one hour.
Make Jell-O according to directions and allow to congeal. When at the medium congealed stage, fold in the sweetened whipped cream with a fork. Return to refrigerator to set.
Mix together all ingredients (except bread) and put in hollowed out pumpernickel loaf. Cut bread taken out to hollow out loaf into pieces and dip. An additional loaf of pumpernickel or other flavor solid bread may be cut up to dip also or pieces can be torn off hollowed out loaf to dip.
In oblong 9 x 13-inch pan spread nuts on bottom of pan that has been sprayed with Pam. Place coconut on top of nuts. Mix cake mix as directed and pour over coconut. Melt margarine and cream cheese together; add powdered sugar. Pour over cake mix. Bake at 350° for 45 minutes.
Line large dish with vanilla wafers, both bottom and sides. Mix pudding mix with milk. Stir in condensed milk. Fold in Cool Whip. Spread part of this mixture over wafers. Cut 2 bananas in rounded pieces over this mixture and repeat same for second layer. May put vanilla wafers on top, if desired.
Saute butter, onion, garlic and peppers. Add parsley, Tabasco, garlic powder and oregano. Stir. Add clams and lemon juice and Parmesan cheese. Cook 5 minutes. Add bread crumbs and bacon. Put into casserole dish. Bake at 400° for 10 to 15 minutes until hot and bubbly. Serve with crackers.
Cut turkey strips 2 inch pieces. Slice bok choy, chestnuts, mushrooms and onions. Heat oil in wok, Dutch oven or heavy skillet on medium-high for 2-3 minute. Add turkey. Stir-fry 3-5 minutes until turkey turns white and begins to brown; remove to plate. Add vegetables to wok. Stir-fry 4-5 minutes. Combine Stir-Fry Sauce ingredients. Pour over vegetables. Add turkey. Heat and stir 2-3 minutes more until sauce is thickened. Serve over rice or chow mein noodles. Yield: Serves 6.
Mix all ingredients together until smooth. Pour into a small casserole dish. Bake at 350° for 20 minutes. Serve warm with crackers.
Mix together corn syrup, sugar, eggs, vanilla and peanut butter. Pour into unbaked pastry shell. Bake in 400° oven for 15 minutes. Reduce heat to 350° and bake pie 30 to 35 minutes longer. Filling should appear slightly less set in center than around edge.
Mix ingredients together and spread on English muffins. Put in freezer for 10 to 15 minutes. Take out and cut into quarters. Refreeze in freezer bag for future use. When ready to serve, put on cookie sheet in preheated 375° oven for 10 to 15 minutes until warm. Enjoy!
In food processor, combine all ingredients except cheese and process until finely minced. If too thick add more olive oil. Add the cheese when serving. A good marinade for fish and poultry. Great served with pasta. Freezes well (do not freeze if cheese has been added).
Combine first 3 ingredients. Stir well (dough will be very sticky). Dust hands with powdered sugar and shape dough into 3/4-inch balls. Coat balls with powdered sugar and place 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until done. Remove to wire rack to cool. Yields 5 dozen.
Preheat oven to 325°. Mix flour, cocoa, baking soda and salt. Cream butter, oil and sugar until fluffy. Add eggs one at a time. Add vanilla and dry ingredients with buttermilk to cream mixture. Beat well. Stir in zucchini. Grease a 13 x 9-inch pan. Sprinkle with chocolate chips. Bake at 325° for 55 minutes.
Wash berries and place in sherbet dishes. Stir brown sugar into cream and spoon mixture on berries. Serves 4 to 6.
Combine mustard, sugar, margarine and salt. Heat slowly, stirring constantly. Stir in lemon juice and vinegar. Pour over hot green beans. (Use 1/2 recipe for 1 package frozen green beans.)
In a large saucepan, cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook additional 3 to 4 minutes, until linguine is tender but still slightly firm and asparagus is crisp-tender.	Drain and rinse with cold water. Drain thoroughly. Turn into bowl and add tomatoes and onion. In a small bowl, combine salad dressing, mustard, salt and pepper. Add to pasta mixture. Toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, gently toss in nuts. Serves 4 to 6.
Mix all ingredients and put into loaf pan. Top with 1 teaspoon prepared mustard and 1/3 cup brown sugar. Spread over loaf and bake at 350° for one hour.
Blend potato, butter and sugar. Add eggs, singly, beating after each. Add spices and milk. Mix thoroughly. Bake in buttered pan in moderate oven at 375° for 35 minutes. Remove from oven. Sprinkle top with coconut. Return to oven. Bake 10 minutes longer. Serve warm or cold. Makes 6 servings. Use a 9-inch square baking pan.
Trim excess fat from steak. Partially freeze steak; slice across the grain into thin strips and set aside. Dissolve bouillon cube in water; stir in water. Stir in soy sauce and sugar and set aside.
Mix and bake 2 hours in 250° oven, stirring every 15 minutes.
Mix with spoon flour, sugar, salt, soda and cinnamon. Add apple pie filling. Then add eggs, oil and chopped nuts. Pour into an ungreased 9 x 13-inch cake pan and bake at 350° for 30 to 40 minutes.
Put cranberries through food chopper; mix and add with 1/4 cup sugar. Combine the All-Bran, milk, egg and orange rind; let stand until most of the moisture is taken up.
Boil potatoes in skins until medium soft (about 30 minutes). Drain and let cool. Peel potatoes and cut into bite size pieces. Place potatoes in large bowl and sprinkle generously with all salts and pepper. Add the chopped dill pickles, bacon pieces, and the hard-boiled eggs. (I grate them with the cheese grater right over the bowl.)
Beat eggs and add to sugar. Stir together. Add enough milk to make 2 pints of mixture. Pour into unbaked pie crust and bake at 400° until set (about 40 minutes). Use bottom rack in oven. Do not overcook. Sprinkle nutmeg and cinnamon over top to taste.
In top of double boiler, whisk egg yolks, whole eggs, lemon juice, sugar, butter and lemon zest. Cook over boiling water. Scrape pan bottom often. Stir constantly for about 15 minutes until thick. Strain curd through sieve into medium heat proof bowl. Cover and refrigerate for 4 hours.
Sift dry ingredients. Add soda mix adding equal parts of wet and dry ingredients. Mix well. Pour into greased and floured angel food cake pan. Bake 1 hour and 15 minutes at 325°.
Drain pineapple. Set aside. Mix in large bowl the Eagle Brand milk, lemon juice and Cool Whip. Stir in chopped nuts and pineapple. Mix thoroughly. Pour into 2 graham cracker pie shells. Cover and chill well. Makes an easy and not so heavy dessert.
In a 4-cup measure, heat soup and milk on High for 4 minutes; then stir. In a 7 1/2 x 12-inch dish, layer potatoes and onion. Season with salt and pepper. Pour hot soup mix over potatoes and onions. Cover with plastic wrap and cook on High for 10 minutes, until potatoes are crisp. Lightly sprinkle pork chops with garlic salt and place on potatoes, with bones to the outside of dish. Cover with plastic wrap and cook on High for 4 minutes. Remove plastic and place under broiler to brown lightly.
Combine salad dressing, water and vanilla together. Add dry ingredients to liquid; mix well. Pour into a 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes. Remove from oven; while still warm, poke holes in top of cake with handle of wooden spoon. Fill holes with chocolate syrup. Allow cake to cool.
Brown beef, onions and pepper; drain. Stir in remaining ingredients except kidney beans. Cover and simmer 20 minutes. Stir in beans and simmer 5 to 10 minutes longer. Makes 8 cups.
Cream oleo and sugar. Add to pretzels. Bake 10 minutes at 350°. Cool.
Place each chicken breast half on a sheet of wax paper. Flatten to 1/4-inch thickness with mallet or rolling pin. Place one slice of ham and one slice of cheese in the center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll lengthwise and secure with toothpicks. Dip each chicken breast in egg. Coat well with bread crumbs. Melt butter and brown chicken on all sides. Remove chicken to a 12 x 8 x 2-inch baking dish. Reserve drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken. Bake, uncovered, at 350° for 40 to 45 minutes.
In a large mixing bowl, combine brown sugar and butter. Beat at medium speed 1 to 2 minutes until light and fluffy. Add melted chocolate and vanilla until well mixed. Reduce speed to low. Add all remaining ingredients except powdered sugar. Continue beating for 1 to 2 minutes. Shape into 1-inch balls. Place 2-inches apart on cookie sheet. Bake at 350° for 8 to 10 minutes. Cool for 5 minutes. Carefully remove from cookie sheet. Cool another 5 minutes. Roll into powdered sugar while still warm and again when cool.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla; mix well. Add lemon; mix well. Set aside.
Heat oven to 425°. Butter a 2-quart baking dish. Mince garlic. Peel sweet and white potatoes. Cut into thin slices. Put sweet potatoes in baking dish. Dot with 1 tablespoon butter. Sprinkle with 1/2 teaspoon salt, 1/8 teaspoon pepper and the garlic. Put white potatoes on top. Add stock. Melt remaining 3 tablespoons butter and combine with bread crumbs, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle bread crumb mixture over potatoes. Cover loosely with foil. Bake 25 minutes. Remove foil and continue baking until potatoes are soft and crumbs are golden brown, 20 to 25 minutes.
Mix carrots and margarine. Mix flour, baking powder, cinnamon and sugar. Add to carrot mixture. Add eggs and mix well. Butter or grease baking dish. Pour in mixture and bake at 375° for 15 minutes. Reduce heat to 325° and bake 45 minutes.
Sprinkle rice on bottom of 9x13 baking pan. Boil 3 cups water, mix in onion soup and mushroom soup. Pour over the rice. Place chicken pieces on top of rice. Bake 1 1/4 hours at 350°.
Inspect beans for rocks; rinse and soak in 5 cups of water and 1 1/2 tablespoons of salt overnight. Add beans and the water they soaked in to Dutch oven. Add remaining ingredients. If using fresh tomatoes, add 1/2 cup of water. Cook over low heat. Simmer beans until tender, may be 3 to 5 hours.
Mix all together in bowl. Microwave for about 1 to 2 minutes, stirring every 30 seconds.
Spread graham cracker crumbs in bottom of 13 x 9 x 2-inch baking dish. Cream together margarine and 3 cups confectioners sugar until light and fluffy. Add eggs; beat well. Blend in 1 teaspoon vanilla. Drop mixture by spoonfuls over crumbs. Spread carefully with spatula.
Mix. Bake in large casserole dish for 1 to 2 hours at 350°.
Make pastry shell; cool. Wash and cap berries. Set aside half of them (the best ones). Mash the other berries. Blend sugar and cornstarch; add to mashed berries. Cook 5 to 6 minutes or until clear and very thick. Stir in lemon juice. Cool. Select a few of the remaining berries for garnish, if desired, or place all of the remaining berries into the pastry. Spoon the cooled sugar/cornstarch mixture over the berries in the pastry shell and cover with whipped topping.
Chop stew beef into cubes; salt and pepper. Boil meat in 3 cups water in Dutch oven 45 minutes or until tender. Add next 5 ingredients, 3 more cups of water, oregano, garlic, salt and pepper. Cook for 1 hour. Add cubed potatoes, frozen butter beans and okra.
Cook garlic, parsley, oregano, salt and pepper in oil for a few minutes. Do not brown. Add clams with liquid and wine. Simmer about 10 minutes. Cook 1 pound linguini and drain. Place in a serving dish; spoon sauce on top and serve immediately.
Fry hamburger meat. Add onion and place in 9-inch pie plate. Spread grated cheese on top of meat.
Combine water and raisins in saucepan. Bring to a boil for 3 minutes. Remove and cool. Cream shortening. Add sugar gradually. Add eggs and vanilla to mixture. Mix well. Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Gradually add to creamed mix. Blend thoroughly. Stir in nuts and the cooked raisins. Drop 2 inches apart on greased pans. Bake in 350° oven for 12 to 14 minutes.
Mix. Pour into greased pan. Bake at 350° for an hour or until golden brown.
Preheat oven to 350°. Grease 2 1/2-quart casserole. Wash squash and cut into 2-inch pieces. Put with onion in a saucepan of salted water. Cook about 10 minutes or until squash is tender; drain.
Place potatoes, then beef in bits into bottom of 9 x 13-inch pan. Mix soups and milk together and pour over the potatoes and beef. Bake for 1 hour at 350°.
Put onions, garlic, water and Ro-Tel in blender. Mix well with meat mixture and seasonings.
Brown meat together. Drain off fat. Add spices, sauce and cheese. Mix well until it melts. Put on bread. Put under broiler.
Boil potatoes briskly; do not overcook or they will fall apart when peeled. Drain. Peel and cut into 1/4-inch slices. Set aside. Cook bacon until crisp in pan. Drain.
Mix ground beef, onion, bell pepper, bread crumbs, catsup, eggs and seasonings together well, kneading with hands. Shape into loaf. Put in a large baking pan. Pour tomatoes around loaf (if desired, peeled potato quarters may also be placed around loaf). Bake in a 325° oven for 1 1/2 hours or until done. Add water as necessary. Cover with foil after 30 minutes to prevent overbrowning.
Saute green pepper, onions, celery and rice in oil until vegetables are limp and rice is clear. Add garlic powder, salt and pepper to taste. Add V-8 juice and water to make 2 1/2 cups. Simmer until rice is tender.
Cook ham bone in water in 6-quart saucepan for 1 1/2 hours. Remove meat and cut in chunks. Add to soup stock along with green beans, potatoes, onions, parsley, savory, salt and pepper. Bring to a boil, reduce heat and simmer, covered, until vegetables are tender. Skim off fat. Just before serving, stir in cream. Makes about 3 1/2 quarts.
Brown meat in butter. Remove from pan and saute onion until tender. Add to meat along with salt and pepper to taste, soup and water. Add uncooked noodles and simmer 10 minutes. Add remaining ingredients and bake 40 minutes at 350°. Serves 8.
Melt cube of butter in baking dish in oven at 375°. When melted, add fresh or canned fruit. Mix flour, sugar, milk and baking powder. Pour over fruit. Bake for 35 minutes.
Cook onions in small amount of hot fat until tender, but not brown. Combine egg and milk; add to biscuit mix and stir only until mix is just moistened. Add onions, half the cheese and parsley. Spread dough into greased 8 x 1 1/2-inch round cake pan. Sprinkle with the remaining cheese. Drizzle melted butter over dough. Bake at 400° for 20 minutes, or until toothpick comes out clean.
Combine all ingredients and whisk until smooth. Refrigerate until time to serve. Makes about 1 cup.
Cream butter and sugar; add egg yolks, one at a time, mixing well after each. Sift soda and flour together 4 times. Add flour and sour cream alternately. Lastly, fold in stiffly beaten egg whites. Bake in greased, floured tube pan 1 1/2 hours at 300°. Remove from pan as soon as you can handle. (This works better if all ingredients are room temperature except sour cream.)
Combine first 4 ingredients. Melt butter; then dip fish in melted butter and then in seasonings. Bake at 500° for 10 minutes.
Combine ingredients in a large Dutch oven. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Remove cloves and cinnamon sticks and discard. Yield: 3 quarts.
Mix butter, milk and cocoa. Cook slowly over low heat. When mixture bubbles, remove from heat. Add box of confectioners sugar (sift if lumpy). Add vanilla and nuts. Can be put on hot cake (never fails).
In large saucepan, cook beef over medium high heat until brown. Saute onion, stirring, for 3 minutes; add to meat. Add soup and chopped pepper. Boil potatoes and mash. Add butter and salt to taste. Spread meat in large ovenproof dish; cover with butter. Bake in oven preheated to 400° until potatoes are brown.
Mix all ingredients in a pot. Heat on medium until mixture boils. Transfer to a casserole dish. Cover and refrigerate 3 hours to blend flavors.
Mix peanut butter, sugar, powdered milk and Karo syrup together. Press into an 8-inch square pan. Frost with your favorite chocolate frosting.
Grind shrimp. Cook onion and celery in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add shrimp; heat. Stir in sherry. Garnish with chopped parsley sprinkled over the top. Serves 6.
Melt cheese and oleo together. Add other ingredients and beat well. Line a 9 x 13-inch pan with wax paper. Spread candy. Chill 2 to 3 hours. Turn over on cutting board and peel off wax paper. Cut into pieces.
You will need a 9 x 13-inch glass baking dish (slightly oiled).
Cook rice until done according to package. Add margarine, corn (drained) and add cream of chicken soup. Pour into casserole dish. Bake approximately 20 minutes at 350°. Spread cheese over top and return to oven to melt. Serves about 8 people.
Mix cake, butter and 1/3 cup evaporated milk; pat 2/3 batter into cake pan. Bake at 350° for 6 minutes. Melt caramels and mix 1/3 cup evaporated milk. Pour over first layer. Sprinkle chocolate chips and nuts and pat rest of batter over the top. Bake at 350° for 15 minutes.
Mix sugar and water and boil 5 minutes; cool completely. Mix bananas and lemon juice in blender until smooth. Mix all ingredients, except 7-Up. Freeze this mix in plastic containers.
Mix all ingredients (except poppy seeds) well. Just before turning in Bundt pan (floured and greased), add poppy seeds and mix gently by hand.
Mix together all ingredients except apples. Beat until smooth. Pour 1/2 of batter in greased and floured angel food Bundt pan. Put 1/2 of the apples in, then the rest of batter, then apples. Bake at 350° for 1 hour to 1 hour and 15 minutes. Cool in pan 10 minutes. Remove.
Cook mushrooms in fat for 5 minutes. Add flour, salt and Worcestershire sauce. Blend. Add milk and cook until thickened, stirring constantly. Add green pepper, olives and turkey. Heat and serve on toast, noodles or rice.
Bake at 350°. Blend sugar and oil. Add dry ingredients. Add grated carrots and eggs. Mix well.
Saute onion and celery in oleo. Add the tomatoes, cheese, soup and milk. Add shelled shrimp; cook about 10 minutes. Serve over rice.
Mix butter, cake mix and 1 egg. Pat in an 11 x 14-inch pan. Mix 3 eggs, cream cheese and sugar. Pour over bottom layer. Bake at 350° for 35 to 40 minutes until golden brown.
In a food processor, combine the first 5 ingredients. Process, stopping and scraping down the container once or twice. Transfer to a medium serving bowl.
Lightly brown onion in shortening. Add remaining ingredients, except cheese. Pour into 1-quart casserole. Top with cheese. Bake at 375° for 25 minutes or until hot and bubbly.
Beat eggs until light and frothy. Beat in sugar, oil and vanilla. Beat until mixture is thick and lemon colored. Stir in zucchini. Add dry ingredients, stirring well. Add nuts. Pour into two greased loaf pans and bake 1 hour at 350°.
Brown onion, garlic and hamburger together. Add remaining ingredients and simmer 45 minutes. Using an 8 or 9-inch square baking dish, arrange in layers (sauce, noodles, Mozzarella cheese, cottage cheese). Makes 3 layers, topping with sauce and grated Parmesan cheese. Bake at 400° for 20 minutes.
In a double boiler, melt chocolate chips and peanut butter with sweetened condensed milk, stirring constantly. When melted, add vanilla and stir. Immediately pour into a buttered 8 x 8-inch pan. Refrigerate until firm.
Drain cans of fruit. Save juice of pineapple chunks. Combine all fruit. Mix pudding with pineapple juice. Pour over fruit and stir. Ready to eat.
Make a glaze using 7-Up, sugar and cornstarch cooking until thick. Remove from heat and add jello. Mix and pour strawberries in pie shell. Top with Dream Whip. Garnish with whole strawberries. Refrigerate for several hours before serving.
Sift together flour, baking powder, salt and sugar in mixing bowl. Stir in oats. Mix in oil, egg and milk. Fill greased muffin tins 2/3 full. I like to add 1/3 cup chopped, stewed raisins. Bake at 425° for 15 to 20 minutes. Serve warm. Yield: 1 dozen.