HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients for individual servings. Line muffin tins; freeze. Will keep frozen at least 3 months, wrapped individually and placed in freezer bags. Can also freeze in a block. Before cutting, let set at room temperature about 5 to 10 minutes.
Preheat oven to 350°. Combine graham crackers, sugar, cocoa and butter; press firmly on bottom of 13 x 9-inch pan. Bake 10 minutes. In medium bowl combine remaining ingredients; mix well. Spoon evenly over prepared crust. Bake 30 minutes or until lightly brown. Cool and cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.
Melt margarine in top half of a double boiler over boiling water. Add flour and stir until a paste is formed. Stir in water gradually. Add seasoning mix. Cook and stir until thickened. Add zucchini and green onion. Cover and simmer 5 minutes. Stir in remaining ingredients except parsley. Heat until hot. Garnish with chopped parsley. Makes 2 servings.
Line entire cupcake pan with biscuits. Add barbecue to the top of biscuit. Sprinkle generous amount of Cheddar cheese. Bake according to package.
Beat eggs; add the remaining ingredients. Let stand 20 minutes. Bake at 375° for 30 minutes. Place in an 8-inch square pan (sprayed with Pam). This is equally very tasty cold for sandwiches.
Combine salad dressing, cheese and milk; mix well. Add all remaining ingredients, except lettuce. Mix lightly. Chill several hours or overnight. Serve on lettuce covered platter.
Brown and drain meat. Add celery and cook 10 minutes. Add all remaining ingredients, except green peppers. Simmer, covered, 30 minutes. Add peppers, simmer 15 minutes more. Flavor improves with reheating.
Crumble or mash tofu into a bowl. Heat oil in skillet and saute onion, garlic and leek, adding Herbamare and dried herbs. Add carrot and continue to saute for a few minutes until veggies are soft. Add veggies and other ingredients to tofu and mix well. Transfer to oiled loaf pan or casserole dish; cover with foil and put in preheated 375° oven. After 30 minutes, remove foil and continue to cook for another 15 minutes until golden and slightly crisp on top. Allow to cook for approximately 20 minutes before removing from pan and slicing. Delicious served with Sesame Miso sauce.
Slice French bread and place on cookie sheet. Spread with mayonnaise or salad dressing. Sprinkle with Parmesan cheese and parsley flakes. Place in hot oven and bake until bread begins to brown. (Very good with spaghetti dishes.)
Place frozen broccoli in Pyrex dish and microwave for approximately 5 minutes. Add to cooked rice. Stir in mushroom soup, chopped onion and pimientos. Salt and pepper to taste.
Mix milk, sugar and flour well. Melt butter in 2-quart baking dish. Pour in flour mixture. Pour in pie filling. Do not stir. Bake at 350° for 1 hour or until flour mixture rises to top.
Combine rice, French dressing, onion, salt and pepper.	Let this stand about 30 minutes. Add remaining ingredients and toss lightly. Chill thoroughly. Serve with pepper rings and boiled eggs if you wish. Put on lettuce.	Sprinkle with paprika.	Adjust amounts according to taste.
Dredge chicken in flour. Pour oil into large skillet 1-inch deep. Heat oil over medium-high heat until hot. Add chicken; fry until chicken is tender and golden brown. Remove to a paper towel with slotted spoon to absorb excess oil. Spread 1 cup tomato sauce over Boboli Italian bread shell, leaving 1-inch border. Sprinkle with 1/2 cup Mozzarella cheese. Top with chicken, remaining 1 cup tomato sauce and olives. Sprinkle with remaining 1/4 cup Mozzarella cheese, Parmesan cheese and oregano. Bake on ungreased baking sheet in lower 1/3 of oven at 450° for about 8 to 10 minutes or until puffed and lightly browned.
Place cooked fettuccini in 2-quart casserole dish. Stir in light cream, sour cream, margarine, green onion and garlic powder. Heat on full power 5 to 7 minutes, or until heated through. Stir in Parmesan cheese. Serve immediately.
Preheat oven to 350°. Let eggs and butter get to room temperature. Cream Crisco, butter and sugar together. Add eggs one at a time. Alternately add flour, milk, lemon juice and vanilla. Make 4 (9-inch) layers and bake at 350° for 30 minutes.
Melt butter, stir in sugar and add water and syrup. Simmer until it reaches a temperature of 290°. Pour in finely chopped pecans. Spread in	a thin buttered pan. Melt chocolate chips in double boiler.	Spread	on after toffee has cooled.	When chocolate is cooled, break into pieces and store in an airtight container.
Cook rice as directed. Mix all ingredients together and put into 9 x 13-inch greased pan. Cover and bake at 350° for 30 minutes until thoroughly heated.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat with a mixer. Add dry ingredients. Beat well. Stir in zucchini. Pour into a greased 9 x 13-inch pan. Sprinkle nuts and chocolate chips evenly over batter. Bake at 325° for 45 to 50 minutes.
In earthenware crock or stainless steel, glass or enamel container, arrange a layer each of squash, onions and peppers; salt top layer liberally. Continue layering with remaining vegetables and salt. Cover; set aside one hour. Drain off liquid and rinse well. In large pot over medium-high heat, bring vinegar, sugar, mustard seed and celery seed to boil. Add vegetables; return to boil. After 10 seconds, remove from heat. Ladle into hot sterilized jars to 1/4-inch from top. Seal. Process 5 minutes in a boiling water bath. Makes 4 pints.
Sift dry ingredients together. Add egg, margarine and enough milk to make moist, stiff batter. Drop by teaspoon or roll out and cut into strips and drop into boiling broth. Cover and cook for 18 minutes.
Mix all together and cold pack 1/2 hour. Makes 3 or 4 pies.
Dissolve jello in hot water; add sugar. Grind cranberries and apples; add to gelatin with the remaining ingredients. Refrigerate overnight.
Saute onions. Brown steak which has been cut in thin strips. Combine onions, steak, soup, mushrooms, catsup and Worcestershire sauce. Heat together. Add sour cream just before serving. Serve over cooked noodles.
Fry meat; drain off grease. Then add beans and rice. Cook until hot. Grate cheese, then layer the casserole with the cheese. Serve with chips.
Boil broccoli in water for 4 minutes; drain. Put into casserole dish. Sprinkle cheese over this. Combine soup and milk and pour over broccoli. Bake at 350° for 25 minutes, uncovered. Top with fried onions last 10 minutes.
Make crust by combining first 3 ingredients. Combine next 4 ingredients and cook on low heat until thickened. Add butter and vanilla after cooked. Pour into pie shell. Make a meringue of egg whites. Cover pie and brown at 350° for 20 minutes or until browned.
Cook broccoli as directed and drain. Combine with soup, mayonnaise, egg and onion. Add stuffing mix and mix well. Grease casserole with butter. Put mixture into casserole dish and dot with the remaining butter. Cover with cheese. Bake at 325° for 40 minutes.
Place caramels in top of double boiler with butter. Set over boiling water. Heat until completely melted, stirring occasionally. Remove from heat; add vanilla. Stir well. Add nuts. Drop by teaspoonful. Melt Crisco and chocolate over hot, not boiling water. Spread over candies and allow to set. Makes 28 to 30 pieces.
Saute onion and mushrooms. Add wine and simmer 1 minute. Combine mayonnaise, cheese and all other ingredients except paprika. Put mixture in a quiche dish or large pie plate, sprinkle with paprika. Bake in 350° oven until bubbly. About 25 minutes. Serve with rye rounds or any other crackers.
Barely cover with water. Cook until mushy, about one hour, until almost dry. Add:
Prepare cake mix as directed. Pour into greased pan, brownie size. Dot with pieces of margarine. Pour water over the batter. Bake at 350° for 45 minutes. Serve warm with whipped topping (optional).
Place ribs, bone down in roaster pan; top with sliced onions. Combine remaining ingredients and pour over ribs; cover and bake at 350° for 1 1/2 hours; uncover and bake 20 to 30 minutes longer. Great with rice or noodles.
Combine ingredients in large punch bowl. Serve chilled. Yields 50 servings.
Cream the sugar and margarine. Add eggs and pureed bananas. Cream all of them well. Pour in flour and baking powder. Add all the rest of the ingredients. Grease muffin tin and bake at 450° for 20 to 25 minutes.
Combine all ingredients together in large casserole dish. Cook in oven for 4 hours at 250°. Additional seasonings may be added to taste.
Brown onion in butter. Stir in soup, milk and 1 1/2 cups cheese. Heat until cheese melts. Blend with noodles. Pour into a buttered 3-quart casserole dish. Sprinkle on crumbs or onions and bake at 350° for 45 minutes to 1 hour.
Soften yeast in warm water. In large 4-quart bowl, mix sugar, shortening, salt and milk until shortening is melted. Add cold water; cool to lukewarm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning to grease all sides. Cover with foil or damp cloth. Let rise for 2 hours. Punch down and fold in edges, let raise again 30 minutes. Place on floured surface and divide into 4 portions. Put in greased loaf pans, let raise 1 1/2 hours. Bake at 375° for 40 to 50 minutes.
Saute meat in large, heavy skillet or saucepan on low heat. Stir and separate particles until color changes. Do not brown. Pour off excess fat. Add salt, pepper, chili mix and catsup. Continue cooking on low heat about 20 minutes. Add mushrooms, chestnuts, tomatoes and corn. Continue cooking about 10 more minutes. Pour into large casserole dish.
Brown and drain ground beef; leave in skillet. Add soup, ketchup, and mustard. Mix well and simmer until well heated. Serve. Can also make larger quantities and keep warm in a crock-pot.
Pour milk into top of double boiler. Sprinkle flour and seasoning over surface. Beat with rotary beater until blended. Cook over hot water, stirring constantly, until mixture has thickened.
Stir together flour, sugar, baking powder and salt. Combine egg, milk and drippings. Add all at once to dry mixture. Beat until smooth. Stir in crumbled bacon.
Freeze pork for about 30 minutes. Using sharp knife, shred into pieces about 1/4-inch wide. Put dried mushrooms in bowl and pour boiling water over to cover. Let stand for 15 minutes until soft. Drain and rinse mushrooms to remove sand. Remove hard spots and tough stems. Cut into shreds the same size as pork. Place shredded pork into bowl and add sherry and half the soy sauce, cornstarch and sesame oil. Stir well.
Boil potatoes in jackets until tender. Remove skins and put through ricer into bowl. Add salt, eggs, flour, bread crumbs or farina, nutmeg and chopped onion. Mix thoroughly. Form mixture into dry balls about the size of a plum. If the mixture is too moist, add more bread crumbs or farina. Drop balls into salted boiling water (about 4 or 5 at a time). When balls come to the surface, allow to boil 3 minutes. Remove from liquid and test to see if inside is dry. They are done if inside is dry. They may be reheated in a double boiler, if necessary. When forming balls, I put a crouton in middle of ball and make sure my hands are floured at all times. Good Luck! Makes 26 balls.
Thaw potatoes. Mix together potatoes, soup, onions, butter and sour cream. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Remove from oven, sprinkle grated cheese on top and return to oven for 10 minutes.
Place ham in shallow foil lined pan. Pour apple juice over the ham. Wrap foil tightly around ham. Bake at 225° overnight. Makes good sandwiches.
Put ingredients into blender. Beat until smooth. Pout into two (2) unbaked pie shells. Bake 10 minute at 425°. Reduce to 325° and bake 40 minutes or until done.
Place several large potatoes, sliced thin, in greased casserole dish. Dot with butter; pour can of soup over potatoes and add milk to thin soup and mix. Bake at 350° until slices are tender.
For meat balls, mix beef, pork, bread crumbs, half and half, onion, salt, allspice, Worcestershire sauce, pepper and egg. Shape into 30 (1-inch) balls. Cook in 10-inch skillet over medium heat about 20 minutes, turning often until brown. Drain meat balls. Stir in soup, half and half and nutmeg. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir in sour cream; heat through. Sprinkle with parsley.
Melt butter in bottom of 13 x 9 x 2-inch pan. Sprinkle crumbs over butter in pan. Add layers of chocolate morsels, butterscotch morsels, nuts and coconut. Pour condensed milk over top and bake at 350° for 25 minutes. Cool in pan 10 to 15 minutes then cut into bars.
Heat oil in large skillet and saute until vegetables are tender. Salt and pepper. Tasty side dish for steaks or hamburgers.
Melt almond bark in double boiler or microwave. Mix the rest of ingredients in a large bowl and stir in melted bark. Drop by teaspoon on waxed paper or put in large pan and cut in squares.
Combine cornstarch, cinnamon, salt and orange peel in a small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.
Boil sugar, milk, cocoa and Karo until mixture is to the soft boil stage. Remove from heat. Add margarine and vanilla. Beat mixture until thick. Ice cake.
Combine sugar and milk in a large saucepan. Boil 6 minutes, stirring constantly. Add chocolate chips; stir in. Add margarine and vanilla. Stir until thick. Add nuts, if desired. Pour into greased pan. Cool 6 hours. Makes 5 pounds of fudge.
Open can of biscuits. Roll out each biscuit until very thin. Then cut into fourths. Fry in hot oil until nice and brown. Take out and shake in container with confectioners sugar while hot. Take out and serve while still hot. Great with milk coffee.
Beat egg whites; set aside. Cream butter, egg yolks, sugar and Crisco together. Sift flour and soda. Add to sugar mixture alternately with buttermilk. Beat well. Add vanilla, coconut and pecans. Fold in egg whites. Bake 1 hour in tube pan or at 350° for 25 minutes in layer pan (makes 3 layers).
Thaw potatoes and combine in a large bowl with 1/2 cup melted butter. Add salt, pepper, onions, soup, sour cream and cheese. Blend thoroughly. Pour into large greased 9 x 13-inch casserole; top with buttered corn flakes. Bake at 350° for 30 to 35 minutes.
Mix the night before to blend flavor. This is great for celery, carrot sticks or green pepper strips. Any raw vegetables and exceptionally good on baked potatoes.
Mix together the stuffing mix, chicken broth and butter. Put into a greased 2-quart casserole dish. Mix chicken, mayonnaise and chopped onion; spread over the stuffing mixture. Beat eggs and 1 1/2 cups milk; pour evenly over casserole.
Drain fruit cocktail. Toss fruit with grated cheese. Serve on lettuce leaves with or without dressing. Yields 4 servings.
In bowl, combine cracker crumbs, sugar and butter. Divide among 8 dessert dishes, about 4 rounded teaspoonfuls in each. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup each. May use apple or strawberry pie filling. Top with whipped cream if desired. Makes 8 servings.
Grease a 13 x 9-inch pan. Place all slices of French bread on bottom of pan. In large bowl, beat together milk and eggs. Pour all egg mixture over bread slices. Pour butter on top of bread. Sprinkle with cheese. Bake 20 to 25 minutes at 375°. Top with bacon.
Layer peas, egg slices, pimento and cheese in casserole dish. Spread half of the soup over the top. Repeat layers. Bake at 350° for 15 minutes. Cover with onion rings and heat until hot.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes.
Beat egg and add sugar, butter and buttermilk. Add to this mixture the sifted dry ingredients and the pecans. Bake 1 big or 3 small (baked in medium size fruit cocktail cans). Grease containers and dust with flour. Fill 2/3 full. Bake at 325° for 20 to 30 minutes for small loaves, longer for large.
Sift together flour, baking powder, cream of tartar and salt. Sift at least 2 to 3 times. Cream sugar, butter, margarine and Crisco. Add eggs to sugar mixture 2-1-2. Mix well after each addition. Put vanilla in milk. Alternately add flour mixture and milk to sugar/shortening mixture. Beat 2 minutes. Pour into greased and floured tube pan. Cook at 325° for 1 1/4 to 1 1/2 hours. (Can use for layer cake, 30 to 35 minutes.)
Cream butter and sugar thoroughly; add vanilla. Stir in eggs, one at a time. Stir in flour; add nuts and mix well. Spread 3/4 of thick batter into ungreased 9 x 13-inch pan. Cover with cherry pie filling. Drop remaining batter by spoonfuls on filling and spread with spatula. Bake at 350° for 45 minutes. Cool and cut for finger pastries. Sprinkle with powdered sugar.
Mix yeast and water. Set aside to bubble. Heat cottage cheese and butter until warm. Combine with remainder of ingredients except flour. Beat well. Add yeast and mix. Add flour gradually. Let stand 1 hour. Punch down. Place in well-greased loaf pan. Let rise another hour. Bake about 45 minutes.
Cut crusts from bread and roll thin with rolling pin. Spread one side with mixture of 2/3 Blue cheese and 1/3 mayonnaise. Place 1 stalk asparagus on each piece of bread. Roll up. Brush with melted butter. Bake at 425° until brown.
In large saucepan on stove, mix all ingredients, except meatballs, together. When thoroughly blended, stir in your favorite meatballs and let them simmer in the sauce for hours. (They can be made the day before you need them.)
Peel and slice potatoes. Pack in clean canning pint or quart jars. Add 1/2 teaspoon salt to each quart of potatoes. Pour boiling water to fill each jar; seal. Place in hot water bath for 20 minutes.
Mix all ingredients in large bowl. Pour into sprayed 9 x 13-inch baking pan. Bake at 375° for 30 minutes.
Heat oven to 375°. Spray 24 miniature muffin cups with nonstick cooking spray. Clean mushrooms; finely chop.
Cook bacon, let it cool, crumble into tiny pieces and set aside. Bring a pot of 4 cups of water to boil, empty package of broccoli slaw into boiling water and let boil for only 5 minutes, drain and rinse with cool water. Put slaw in serving boil, mix in bacon, sunflower seeds, and raisins. In a small bowl, mix together the mayonnaise, vinegar, and sugar until well blended. Stir dressing into broccoli mix and serve or refrigerate until ready.
Sift flour, baking powder, salt and cinnamon onto wax paper. Melt butter in medium-size saucepan over moderate heat. Remove from heat. Beat in sugars, egg and vanilla with a wooden spoon until smooth
Trim fat from pork. Brown in oil in a large skillet. Remove and set aside. Add to skillet the bell pepper, celery and onion. Saute lightly and drain. Add to skillet rest of ingredients. Cook, stirring constantly, until thickened. Return pork chops to skillet. Cover and simmer 30 minutes over low heat.
In 4-quart saucepan over medium heat, heat milk, rice and salt to boiling. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Add raisins and sugar; simmer 20 minutes longer or until rice is very tender. Pour rice mixture into large bowl and refrigerate until well chilled.
Sift dry ingredients together, work in shortening. Make a well in center and add egg yolks and milk (eggs and milk blended together). Blend ingredients with fork, turn out on well floured board and knead until smooth, adding more flour if necessary. Roll out as thin as possible, let stand 20 minutes. Cut into narrow strips, shaking them together with a dusting of flour.
Put in double boiler; have water boiling and beat for 7 minutes or until thick enough to spread on cake.
Cut dried beef fine with scissors. Add tomatoes, cheese, onion juice, cinnamon and cayenne. Melt in an omelet pan butter; add the mixture and heat 5 minutes. Add 3 eggs, well beaten. Stir and cook over direct heat until creamy.
Mix rice, corn, green pepper and pimiento together. Season, as desired, with salt and pepper. Blend in eggs; place in a greased 2-quart casserole in alternate layers with cheese, allowing for cheese to be on top. Bake at 350° for 1 hour. Serves 4 to 6.
Cream butter and sugar; add egg and vanilla and beat well. Add milk with the dry ingredients and blend all together. Fold in the diced rhubarb. Pour into greased 13 x 9 pan.
Cream butter and sugar. Add eggs, alternately with small amounts of flour until all flour and eggs have been used. Fold in nuts. Pour into 2 loaf pans that have been lightly greased and floured. Stuff cherries down into batter one at a time until you have as many cherries in as you might want. The cherry juice is not used. Bake at 300° for 1 hour.
Preheat oven to 400°. Place margarine in "pancake pan" and heat in oven for about 2 minutes or until margarine melts. Spread melted margarine evenly over bottom of pan. Set aside.
Mix the meat, garlic, onions and seasonings together. Clean the bell peppers and stuff with meat mixture.
Cook noodles in water according to directions. In another pan, bring broth to a boil. In mixing bowl, mix next 6 ingredients with your hands. Form into grape size balls and drop into stock. Cook for 20 minutes. Add spinach and noodles. Cook until spinach is heated. Serve immediately with Parmesan cheese as garnish. Great with crusty bread!
Boil broken cobs in the water for 30 minutes. Remove from heat and strain the liquid. If not 3 cups, add enough water to make 3 cups. Add pectin and bring to a rolling boil. Add sugar; cook 2 to 3 minutes or until jelly stage.
Wash and hull strawberries. Remove half (the best looking ones) and mash the rest. Add sugar and cornstarch. Mix well and cook 5 minutes, stirring constantly, until thickened and clear. Stir in lemon juice. Cool. Add the remaining strawberries, saving 6 for garnish. Pour into the pie shell and chill. Before serving, top with the whipped cream and garnish with the remaining 6 strawberries.
Place chicken in bottom of baking dish. Bring to a boil cream of chicken soup and broth. Stir until smooth. Add chopped eggs and peas. Pour over chicken. Melt oleo, add flour and milk, pour over top. Bake at 350° for one hour.
Prepare cake mix as directed on box. Place in 9 x 13-inch pan. Sprinkle chopped rhubarb over cake batter. Sprinkle with sugar. Pour the cream over everything. Bake at 350° for 50 to 60 minutes. Enjoy warm. (Can also use peaches or blueberries instead of the rhubarb.)
Choose crisp, fresh picked cucumbers. Wash through 2 or 3 cold waters, rubbing with hands, never a brush. Put vinegar, salt and water into large kettle ready for heating. Wash dill and grape leaves. Have ready 8 or 9 clean quart jars. Place dill in each jar. Pack sliced cucumbers, leaving room to put dill and grape leaf and 2 1/8-inch slice red pepper and 1/8 teaspoon alum in each jar. Heat vinegar, salt and water to boiling and pour over pickles to fill jars. Seal. Store in cool, dark place. Ready to use in 6 to 8 weeks.
Prepare cake mix. Pour half of it in a greased 9 x 13-inch pan. Bake 20 minutes at 350°. Melt Kraft caramels with butter and evaporated milk. Pour over cake. Sprinkle with pecans and chocolate bits over caramel. Top with remainder of cake mix. Bake at 350° for 30 minutes.
Slice the loaf into 1-inch thick slices, cutting to but not through bottom. Combine butter, green onions, parsley, thyme, marjoram and garlic salt in a small bowl; mix well. Spread on bread slices. Wrap in foil. Bake at 400° for 15 minutes. Yields 16 servings.
Combine and form into golf ball sized balls. Place on ungreased cookie sheet and bake at 350° for about 20 to 30 minutes until golden brown. Serve with dipping sauces.
Alternate layers of cleaned, cooked shrimp, white sauce and 1/2 cup cheese in greased baking dish. Sprinkle with parsley and remaining cheese, then buttered crumbs. Bake at 400° for 20 minutes or until crumbs are brown.
Cut each wiener into 3 pieces. Cut each piece of bacon in half. Wrap around the little wiener and stick with toothpick. Lay in Pyrex dish and sprinkle brown sugar on top of wieners. Cook for 30 minutes at 350°. Makes 30.
Combine all ingredients and chill. Makes 3 cups. Serve as a dip with vegetables.