HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash the cream cheese with a fork, then add the mayonnaise. Blend well. Stir in the pecans and salad olives. (Notice the recipe calls for the salad olives. Since they are to be chopped up anyway, don't spend extra money for the more expensive whole ones.) Now add the olive juice and a dash of pepper, but no salt. Stir well. This mixture will be slightly mushy, but it's supposed to be that way. Put it into a covered container and refrigerate for several hours and it will become firm. This mixture may be served on white or wheat bread. Top with a slice of olive or a pecan half.
Bake 2 pie crusts in hot oven 10 minutes before filling, then set oven back to 325°. Mix and blend all other ingredients and pour into crusts. Bake for 45 minutes.
Drain and mash beans; set aside. Combine sugar and margarine; mix well. Add the beans, coconut and vanilla. Add beaten eggs to mixture. Pour in 9-inch pie shell. Bake at 350° for 1 hour. This makes one pie, but one can of pinto beans and one can of coconut makes three pies. All you do is double the mixture.
Line 9	x 13-inch pan with heavy duty foil (enough to close at	the top). Place pork roast	in center of foil. Sprinkle dry onion	soup mix and mushrooms over meat. Pour over 1 cup red wine with the water.	Close foil at the top. Bake at 275° for 4 to 5 hours. (You can increase or decrease the ingredients according to size of roast.)
Combine and mix well. Roll in 1 cup chopped walnuts. Refrigerate until time to serve.
Crumble cornbread and toast. Mix in onion, broth, egg, margarine and pepper. Bake in 350° oven for 30 minutes.
Cook first 3 ingredients until it will form a soft ball in water. Add peanut butter and stir until thick; then pour in greased plate. Let cool and cut.
Warm cream cheese to room temperature and add mayonnaise; mix well. Add the rest of the ingredients; mix well and refrigerate. This dip is tastier if made a day before serving.
Sift the flour, baking powder and salt together. Add margarine and enough boiling water to	make a stiff dough (dough should be stiff, not soft). Let cool and mix in the egg. Roll thin and cut in squares. Drop into boiling chicken stock and cook 5 minutes. These dumplings are never heavy and they are as good or better when warmed over.
Mix water, oleo and salt and bring to a boil. Add flour (all at once). Beat hard until forms a ball. Add eggs one at a time. Beat until smooth. Drop on ungreased cookie sheet or cupcake tin 1 tablespoon first, then 1 tablespoon on top of first. Bake at 425° for 30 to 35 minutes.
Mix all ingredients except the sour cream. Pour 1/2 of the mixture in a large Pyrex dish and let gel. Spread sour cream over gelled mixture. Pour remaining half of jello mixture over sour cream and let gel. Cover. Refrigerate until serving. Serves 12.
*To prepare grits, boil 4 cups water to 1 cup grits or follow box directions.
Mix all at once; grease and flour 3 (1 pound) coffee cans. Fill 1/2 full. Bake at 350° for 1 hour. Cool 10 minutes. Slides from can easily.
In a one gallon pitcher, mix lemonade, grape juice and 7 1/2 cans of water (11 1/4 cups or 90 ounces).
Saute onion and garlic in oil until tender in large saucepan. Add chicken broth and uncooked rice and simmer 10 minutes covered. Add zucchini and salt and pepper to taste and simmer uncovered 15 minutes. Beat together egg, Parmesan cheese and chopped parsley and whisk into soup and serve.
Bake cake mix as directed on box in 13 x 9-inch pan. Meanwhile, simmer pineapple and sugar. Remove cake from oven. Punch holes in it and cover with pineapple. Mix instant pudding as directed on box. Add coconut. Spread over pineapple. Cover with Cool Whip and nuts.
Mix all together in a large bowl. Shape into balls and place on an ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. (You may add a little more flour, if desired.)
In small saucepan, add butter, milk and cocoa. Stir to blend. Cook over medium heat, stirring until butter melts. Remove from heat. Add vanilla and powdered sugar. Mix well until spreading consistency.
Soften cream cheese and butter. Beat all ingredients together. Serve with strawberries or fruit salad.
In casserole dish, put layer of beans, then a layer of chops, another layer of beans and more chops on top. Bake at 375° for 1 1/2 hours. After 45 minutes, turn chops over.
Heat tomato soup (no water added). Add cream cheese and beat until smooth. Add water, gelatin, celery, onion, shrimp and mayo. Salt, pepper and Tabasco to taste. Put into oiled mold and refrigerate overnight. Serve with crackers.
Place cubed bread in a buttered 2-quart casserole dish. Add sugar and melted butter. Combine eggs and milk; add to bread. Add pineapple; mix slightly. Bake at 350° for 45 minutes.
Cook squash and onion until tender. Drain. Mash squash and add 1/2 cup bread crumbs, sugar, salt, pepper, eggs and butter. Pour 1/2 into casserole dish. Sprinkle with bread crumbs and Cheddar cheese. Repeat. Bake at 300° for 30 minutes.
In a pan beat eggs. Add vinegar and sugar. Cook until thick. Add cream cheese and diced pepper. Add onion, if desired.
Put crumbs on bottom of buttered dish. Layer sauce, cheese then pimento. Then add eggs and top with buttered cracker crumbs. Bake at 350° for 25 minutes. Serves 8 to 10.
Cook the vermicelli 6 minutes, drain, but do not rinse. Marinate cooked vermicelli overnight in the oil, lemon juice and Accent. Add the mayonnaise, celery, onion, stuffed olives, ripe or black olives, pimentos and salt and pepper to taste the next morning. Let the salad sit for awhile as to allow the flavors time to blend. This salad tends to improve the longer it stays in the refrigerator. Serves about 30 people.
In kettle place ingredients. Boil and simmer for at least 1 hour. Fry 1 quart rice in heavy pan with small amount of oil. When turning color is apparent, put rice in kettle and cook until done. (May have to add water.)
Peel eggplants and slice lengthwise. Dredge in flour. Dip in eggs and fry until golden brown. Drain on paper towels. Place a slice of Mozzarella in the middle of each slice of eggplant. Add parsley and Romano to Ricotta. Add a scoop of the Ricotta mixture and roll up the eggplant. Spoon marinara or your favorite sauce into a baking pan. Place eggplant rolls seam side down over sauce. Top with additional sauce and sprinkle with grated Romano cheese. Bake at 350° for 20 to 30 minutes. Serve pasta on the side.
Mix sugar, salt and cinnamon together in a pot. Add water and bring to a soft boil and boil about 15 minutes to a temperature of 375°. DO NOT STIR. Remove from heat and add vanilla and nuts. Stir until creamy and coated. Turn out on wax paper.
Cook green beans in pan until hot; drain and set aside. In a saucepan at very low heat, melt butter. Add flour and garlic salt. After mixed, add sour cream and Velveeta cheese. Fold mixture into green beans; pour into buttered dish. Bake at 350° for 35 to 45 minutes.
Let raise 1 hour. Work down; let raise 1 hour again. Then put them in pans. Let raise hour and a half. Then bake at 375° for 20 minutes.
Brown meat and onion together; drain. Add remaining ingredients to meat and simmer for 30 minutes. Before serving, shred Cheddar cheese on top and serve with tortilla chips.
Combine caramel pieces and flour; add apples, topping and lemon juice. Mix well. Pour mixture into 9-inch unbaked pie crust. Top with pecans. Bake on preheated baking sheet at 375° for 40 to 45 minutes, until crust has browned. Cool.
Sift dry ingredients together. Add fruit cocktail, beaten eggs and oil. Pour into large 9 x 13-inch pan and sprinkle with 1/4 cup brown sugar. Bake at 350° for 30 to 35 minutes. Frost with Fruit Cocktail Icing.
Melt sugar and Karo in large pan. Add peanut butter. Add Rice Krispies into mixture and stir well. Pour into buttered 9 x 13 x 2-inch pan. Melt chips in double boiler and pour over mixture.
Bake cake. Poke holes in cake with a wooden spoon handle. Pour milk over warm cake. Refrigerate until chilled. Stir coconut cream. Pour over chilled cake. Frost with Cool Whip. Sprinkle with coconut flakes.
Combine all but Cool Whip; blend well. Fold in Cool Whip. Chill.
Mix these ingredients. Add yeast mixture and knead. (If sticky, add flour.) Let rise about 15 minutes. Separate dough into four balls. Roll each ball out flat, about 1/2 inch thick.
Line a cookie sheet with foil and spray lightly with Pam. Line with one layer of crackers. In saucepan, bring butter and sugar to a rolling boil. Pour over crackers and spread evenly. Bake at 350 degrees for 10 minutes. Let stand a couple of minutes, then cover with chocolate chips, spreading evenly as they melt. Sprinkle with walnuts; gently pressing walnuts into chocolate. Place entire pan in refrigerator for a couple hours to harden. Cut into bars.
Crush pretzels (saving 3 tablespoons crumbs for top). Add 3 tablespoons sugar and the butter or margarine. Stir with fork until well blended. Pat in bottom of 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
In a heavy skillet, heat almonds, sugar and butter over medium heat. Stir constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Drop in clusters on baking sheet or foil. Sprinkle with a little salt. Cool. Makes 1 pound candy.
Mix rice, evaporated milk, eggs, sugar and salt in a large glass baking dish. Stirring, add vanilla and 1 can of water. Top with butter and sprinkle with nutmeg before baking. Bake at 350° for 1 hour.
In a large skillet, fry sausage until almost brown. Add all except spaghetti. Simmer for 20 minutes. Prepare spaghetti and drain. Place on large platter and pour sauce on top. Makes 6 to 8 servings.
Fry onion in margarine; add rest of ingredients. Simmer 1/2 hour. Serve over cooked noodles. Serves 4.
Mix all ingredients together. Drop in greased muffin pans. Bake at 400° for 10 to 12 minutes.
Place 2 pieces of aluminum foil (18 x 24-inch) crisscross over a 9 x 13-inch baking dish. Sprinkle half of the soup mix over the foil. Place meat on top; spoon soup and the remainder of mix over meat. Bring opposite edges of foil together. Fold and seal. Bake at 350° for 3 hours. Pour off gravy and slice meat to serve.
Melt chocolate with butter in a medium pan. Remove from heat and add eggs, sugar, extract, flour, salt and nuts. Blend well by hand. Pour into a well-greased 9-inch square pan. Bake 20 to 25 minutes. Cool. Spread with frosting and refrigerate. Spread with glaze and refrigerate. When glaze is set, cut into squares.
Dissolve yeast in water; mix well. Add sugar and oil; mix. Add buttermilk.
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar and egg mixture. Mix well. Stir in M&M's. Drop by teaspoonfuls on a lightly greased cookie sheet. Bake at 375° for 10 minutes.
Cream butter with sugar; beat in egg yolks and vanilla. Stir in flour. Beat egg whites in shallow bowl; sprinkle nuts on waxed paper. Roll dough, one teaspoonful at a time, into balls. Roll in egg whites, then nuts. Place on cookie sheet. Press a hollow in center with finger. Bake at 350° for 12 minutes or until firm and lightly golden. Cool. Place a fondant egg in each "nest".
Peel; seed avocados; cut each half into 3 or 4 thick vertical slices. Bathe all in lime juice. With your very sharpest knife, peel whole grapefruit thickly enough to cut off all white "rag." Then cut toward core along segment line; nice sections will fall out. Sprinkle lightly with garlic powder or garlic salt. On lettuce leaf put together alternating sections to form a rounded mound, red and green. Serve with dressing, if desired.
Brown hamburger with onion. Add spaghetti sauce and simmer. Spread in 13 x 9-inch pan. Mix cheese with sour cream and spread over meat mix. Top with rolls. Brush with melted butter. Sprinkle with Parmesan cheese. Bake 20 to 30 minutes at 375°.
Bake pie crust according to directions and allow to cool. In a small bowl, cream sugar and butter until light. Blend in cooled chocolate and vanilla. Add eggs, one at a time. Beat on medium speed of electric mixer for 2 minutes. After each egg, scrape sides of bowl constantly. Turn mixture into baked/cooled pie shell.
Cook and drain broccoli (no salt). Mix first 3 ingredients. Add milk, mayonnaise and egg. Pour in sprayed casserole dish. Bake at 350° for 45 minutes. Top with toasted bread crumbs.
Dissolve gelatin. Add lemonade, cold water and cranberry juice. Place 2 trays of ice cubes in large bowl; pour over. Slowly add ginger ale. Also may add raspberry sherbet. Float green cherries for color effect.
In large pot, heat broccoli, cauliflower, and carrots to a boil, reduce to simmer for 10 minutes & drain. To the cooked vegetables, add tomatoes, onion, mushrooms, green pepper, & celery.
Beat oil and sugar together. Add eggs and bananas and beat well. Sift the flour, soda, baking powder and salt together and add to oil mixture alternately with milk and vanilla. Beat well and stir in nuts. Pour in 9 x 5-inch greased loaf pan. Bake at 350° for about 1 hour. Cool and store in airtight container.
In medium casserole dish, place the butter and flour for the crust. Bake until brown. Mix the cream cheese, confectioners sugar and 1 cup of Cool Whip; place on top of the crust for the first layer. Mix the pudding and milk; place on top of first layer. Top with Cool Whip. Place in refrigerator to chill.
Generously grease a 9 x 13-inch baking dish. Layer the cherry pie filling and crushed pineapple on bottom of dish. Pour dry cake mix right out of box over the fruit filling. Melt butter and pour over the cake mix. Sprinkle pecans over the top. Bake at 350° for 45 minutes.
Mix all ingredients together; drop onto cookie sheet by teaspoonfuls. Bake at 375° for 10 to 12 minutes.
Mix all ingredients together. Pour into pie crusts. Let stand overnight. If desired, save a few pieces of pineapple for top.
Mix all together real good all ingredients except the package of chocolate bits and the melted paraffin wax. Form into balls the size of quarter. Refrigerate until ready to dip (overnight). Melt chocolate bits and paraffin. Mix and then dip each ball into chocolate. Place on cookie sheet and refrigerate until hard.
Combine first 4 ingredients; set aside. Brush chicken with skim milk. Coat with cereal mixture and place on nonstick baking pan. Dot cutlet with 2 teaspoons reduced calorie margarine and bake for 15 minutes at 400° or until done.
Spread chicken on both sides with mustard, dip in sour cream and roll in croutons. Butter a 9 x 13-inch baking dish and place chicken in dish; dot with butter. Cover with aluminum foil and bake at 400° for 30 minutes, then uncover and bake at 450° for 15 minutes.
In a large saucepan or kettle, brown meat and drain fat. Add salt, pepper, oregano, basil, seasoned salt and onion soup mix. Stir in boiling water, tomato sauce and soy sauce. Cover and simmer for about 15 minutes. Meanwhile, prepare celery, leaves and carrots, then add to simmering mixture with split peas and continue to cook for 30 minutes. Add macaroni and simmer for 30 minutes longer adding more water if necessary. Serve with Parmesan cheese if desired.
Mash bananas, then add remaining ingredients. Fry in hot oil, 1 tablespoon batter. Makes 12 fritters.
In medium bowl, combine pineapple, red and yellow peppers, onion, cilantro, jalapeno pepper, lime juice, brown sugar, salt and black pepper. Cover and refrigerate 30 minutes before serving. Makes 8 appetizer servings.
Roll fish in creole seasoning. In large iron skillet, saute fish in butter and sherry wine for 3 minutes. Then put in oven for 10 minutes at 350 degrees. Remove from oven and take fish out of skillet and set aside. In same skillet, add green peppers, onions, parsley, mushrooms, dill, garlic salt, tomato sauce and 1 tablespoon of sherry wine. Last, add the 1/2 lemon, squeezed, and return fish to skillet. Saute for another 2 to 3 minutes. Then serve and enjoy.
Heat oven to 375°. Mix sugars, margarine, vanilla and eggs in a large bowl. Stir in remaining ingredients. Shape by teaspoonfuls into balls. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 minute before removing from cookie sheet. Yields 4 1/2 dozen.
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
Brown onion, green pepper, garlic, celery and ginger root in a little oil in 10-inch skillet. Add undrained tomatoes, parsley flakes, bouillon and hot pepper sauce. Simmer 10 minutes. Add cornstarch moistened by 1 tablespoon cold water. Cook until thickened and bubbly. Cut fish into 1 inch or smaller pieces; add to sauce. Simmer 5 minutes more until fish flakes.
Boil milk, sugar and 1 package of coconut for 5 to 7 minutes. While cake is hot, prick with fork and pour boiled mixture over cake. Allow to cool. Mix Cool Whip and other package of coconut. Spread over cooled cake. Keep refrigerated.
Heat oil in large skillet over medium-high heat until hot. Add chicken and cook 2 to 3 minutes on each side or until browned. Remove chicken from skillet. Add chicken broth, sweet/sour sauce, pineapple liquid and rice to skillet; blend well. Bring to a boil. Add chicken, meaty side down. Reduce heat to low; cover and simmer 25 to 30 minutes or until most of the liquid is absorbed, chicken is fork-tender and juices run clear. Remove chicken and keep warm. Add bell peppers, onions and pineapple tidbits to rice mix. Cook an additional 5 minutes or until peppers are crisp-tender. Spoon rice mixture onto platter; top with chicken breasts.
Put cheese in Jell-O while still warm. Beat until smooth. Add other ingredients and mold.
In a saucepan stir together sugar, cocoa and salt. Stir in water. Bring to a boil. Stir in milk. Heat just to boiling point. Stir in vanilla. Makes 4 (8 ounce) servings.
Fry ham slowly and be careful not to overcook. Remove ham from pan. Mix flour in ham grease and brown good. Add salt and pepper to taste. Add coffee right from the pot. Add water and cook until thick enough. Real good on biscuits.
Drain cooked carrots; add melted butter (1/4 stick) to Velveeta and melt. Crush crackers and toss with remaining 1/4 stick butter. Mix cheese with carrots and pour into casserole. Sprinkle with crumbled cracker-butter mixture on top and bake at 350° until bubbly.
Brown beef with onions, celery and seasonings. Add soup and simmer to blend flavors.
Beat egg in a bowl. Add corn and mix. Add sugar, onion and flour; mix well. Add enough corn meal to thicken, not as thick as regular corn meal hush puppies. Stir lightly with a fork. Deep fry until golden brown.
Cook tomatoes and sugar until sugar is melted and it comes to a full boil. Add jello. Heat until jello is dissolved. Put in jars and seal with paraffin.
Mix ingredients in one bowl. Bake at 350° in a greased tube pan for 50 to 60 minutes.
Boil sugar, Karo and water until thread spins; then add pecans. Stir continuously after pecans are added. Cook until brownish gold. Take from heat. Add butter, salt and soda. Quickly pour onto buttered board or pan. Let cool. Break into pieces.
Bake cake in 9 x 13-inch pan. Cook pineapple and sugar in saucepan until syrupy (20 minutes). Pierce cake at 1-inch intervals. Spread mixture over cake. Cool. Blend pudding mix with milk until thick. Spread over cake. Beat cream and confectioners sugar until stiff. Cover cake. Sprinkle with toasted coconut. Refrigerate 24 hours. Serves 16.
Mix all ingredients together. Stir and drop on pan. Cook at 350° until lightly browned.
Bake dough on greased and floured pizza pan 15 minutes at 350°. Mix cream cheese and sugar and spread on top of cooled crust. Start layers of fruit on the outside. Combine juice from mandarin oranges and cornstarch. Let cool. Glaze on top.
Soften cream cheese with lemon juice. Add shrimp, cut up, and chopped onion. Serve with any kind of crackers or party rye.
Saute chopped onion in small amount of cooking oil. Drain. Brown meat. Add other ingredients and simmer at least 1 hour. Makes 8 to 10 servings. Serve spooned over toasted buns.
Cook Lasagna. Heat vegetable oil in a sauce pan. Add Onions, Carrots, and Garlic. Saute until Carrots are tender. Add Spaghetti Sauce, Water and Spices. Bring to a simmer. Beat Eggs and blend in the Cottage Cheese, Parmesan Cheese, and vegetables. Spread thin layer of Sauce in 9 x 13 inch pan. Cover with layer of Noodles, spoon 1/2 Cheese mixture over Noodles. Cover with 1/2 Sauce over the Cheese. Repeat. Cover with foil and bake at 350 for 35 minutes. Remove foil. Sprinkle with Mozzarella Cheese and bake uncovered for 15 minutes.
Place onions on a baking sheet and bake at 350° for 1 to 1 1/2 hours, or until tender but not mushy. They should be crunchy to the bite. When they are done, cool and peel. Cut into wedges and separate. Arrange in a large flat bowl. Add oil and vinegar and toss lightly. Sprinkle with salt and pepper. Serve with roasted meats. Leftovers are great and can last for several days.
Brown meat in skillet; add onions, green peppers and mushrooms. Cook until vegetables are lightly browned. Place meat mixture in a large pot and add tomatoes, soup, beans, Worcestershire sauce, seasoned salt and pepper. Bring to a boil and simmer for 30 minutes. Add cheese and simmer 10 minutes more.
Melt chocolate over hot water. Add sugar, water and salt. Cook over low heat, stirring constantly, until sugar and chocolate thickens and melts. Boil 3 minutes at 230° or until small amount forms a ball in cold water. Remove from heat. Add butter and peppermint. If you are going to store and use later, omit butter. Seal in a jar and chill. Before using, reheat and add butter. Makes 2 cups sauce.
Combine flour, butter and pecans. Press into 9 x 13 inch pan. Bake at 350° for 15 minutes. Allow to cool completely. Cream the cream cheese with powdered sugar and one cup of Cool Whip. Pour over crust. Mix pudding with milk until it begins to congeal. Pour over cream cheese layer. Spread 3 cups Cool Whip over pudding. Chill at least 3 hours. Serves 15.
Place apples in a 9-inch baking dish and sprinkle with cinnamon. Boil 1 cup sugar and water to a syrup, about 5 minutes, then pour over apples.
Mix first four ingredients together. Bake at 350° for 25 minutes. Cool. Mix pineapple and pudding until thick. Fold in Cool Whip. Spread over cake. Refrigerate.
Mix all ingredients. Form into a ball. Chill 2 to 3 hours. Serve with crackers.
Boil broccoli and onion in chicken broth for about 10 minutes in covered pot. Melt butter and add flour. Add to broccoli mixture. Add half and half and white pepper to taste. Simmer low until hot. Do not boil. Top with cheese and bacon. Serves 2.
Mix ingredients. Pour over 4 pound or larger brisket, fat side up. Cook brisket with sauce, covered, in 350° oven for 3 to 5 hours (depending on size of brisket). Turn after one hour if possible; baste.
Break egg into the flour and add salt; mix with water, a little at a time. Knead into a stiff dough and leave in a cool place while you prepare the filling. Fry the minced onion in butter until light. Add meat and seasoning and break with a fork. Roll out the dough into 1/8th-inch thickness. Cut into small circles about 2 inches across. Put 1 scant teaspoon of filling into the center of each circle and then dip your finger into cold water and wet the edge of each circle of dough completely around so edges will seal securely, then gently press edges again with tips of a fork's prongs. To seal, bring the 2 corners together to form a pouch-like shape, and pinch edges together. Drop into salted boiling water and cook, uncovered, for about 5 minutes until they rise to top. Do not boil too vigorously or they might cook apart. Serve either in a clear soup (consomme) or as a separate course served with a side dish of sour cream and buttered.
Combine milk, eggs, honey, vanilla, cinnamon, ginger and salt. Add pumpkin, blend well. Pour into 6-ounce custard cups and bake in oven at 350° for 50 to 60 minutes.
Mix all ingredients together; bake in a large, oiled covered casserole dish for 1 hour at 350°. Then sprinkle with about 1 cup of grated Cheddar or American cheese. Return to oven until cheese melts.