HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first	5 ingredients in a small bowl; beat at medium speed of	electric mixer just until smooth. Layer 1 teaspoon pecans, 1 teaspoon filling and 1/2 teaspoon pecans in each	pastry shell. Bake pies at 325° for 25 minutes or until filling is set. Yield: 2 dozen.
Put all ingredients in electric blender. Process at puree speed for a few seconds. Use to spice up your dishes.
Beat together butter or margarine and sugar until fluffy or light. Add Bisquick, pecans and dates. Grease 8 x 8-inch pan. Press into pan. Bake at 350° for 25 minutes. Cool and cut into squares. Sprinkle with xxx sugar.
In medium bowl cut cream cheese and butter into Bisquick mix until crumbly. Stir in 1/4 cup milk. Turn onto lightly floured surface and knead 8 to 10 times. On waxed paper, roll dough to a 12 x 8-inch rectangle. Invert onto greased cookie sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch long cuts at 1-inch intervals on long sides. Fold strips over the filling. Bake at 375° for 20 minutes or until golden brown. Let cool for 5 minutes before frosting. In small bowl, stir together sugar, milk and vanilla. Drizzle over slightly cooled cake. Serve warm.
Saute onion. Add chicken broth, salt and pepper. Bring to a boil. Stir in rice. Cook on low 20 to 25 minutes. Cut up smoked sausage and add to rice about 5 to 10 minutes before rice is done.
Combine in food processor or blender. Blend. Marinate overnight: chicken, steak (beef, pork or game), turkey (boneless cutlets). Bake, broil or grill.
Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours to blend flavors. Serve with tortilla chips. This has 1 gram carbohydrate.
Mix bacon and cheese. Layer spinach, bacon mixture, mushrooms, onions and peas. Combine mayonnaise, sour cream and sugar. Spread over top of salad. Sprinkle 2 tablespoons cheese on top. Cover and refrigerate overnight.
Mix beef, rice, salt, pepper and chili powder. Form into small balls, about 1 1/2-inches; place in covered baking dish. In skillet melt fat and saute onions and green pepper. Pour onion, green pepper and tomato juice over porcupines. Cover and place in 350° oven. Cook 1 to 1 1/2 hours.
Brown hamburger; drain. Put in a big pan the water and all other ingredients. Cook until potatoes are done.
Cook chicken for 1 hour and 15 minutes. After chicken is done, let it simmer on low heat. Flavor with salt and pepper. Mix water and flour to make dough. Mix well. Take about 1 cup flour and sprinkle on a table or board and roll dough with a roller until dough is flat. Cut with knife into strips. Pinch strips into pieces and drop into cooker of chicken and broth.
Spray a 9 x 13-inch pan with cooking spray. Spread 1/4 of sauce on bottom pan. Layer 1/3 spaghetti on top of sauce. Arrange 1/3 cauliflower over sauce; sprinkle with hamburger. Pour eggs evenly over all. Add another layer of sauce and sprinkle with 2 tablespoons cheese. Repeat 2 more times, ending with sauce and cheese. Bake at 375° for 45 minutes.
Lay fillets on large cookie sheet, skin side down. Sprinkle with seasoning and butter. Place lemon slices on each fillet. Cook, uncovered, at 350° about 45 minutes or until thin edges get crisp.
Mix sour cream, pizza sauce, garlic powder and Parmesan. Spread on a large serving platter. Sprinkle with Mozzarella. Top with pepperoni. Refrigerate until ready to serve. Serve with chips or bread sticks. Makes 4 1/2 cups.
Combine oats, flour, sugar, cinnamon and eggs; mix well. Cut in butter until crumbly. Reserve 4 cups mixture. Press remainder in bottom of 10 x 15 pan. Bake at 350° for 15 minutes. In saucepan, melt caramels and sweetened condensed milk. Pour over crust and top with rest of crumbs.	Bake an additional 20 minutes until golden brown.
Mix in bowl. Let stand 1 hour or more until crackers absorb liquid. Drop by heaping tablespoons onto griddle or frying pan, cooking like pancakes.
Cream butter, sugar, eggs and vanilla. Combine flour, cocoa, soda and salt; add to creamed mixture. Shape dough into rolls; wrap in foil and chill several hours. Cut into slices; put on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. When cool, cover one cookie with filling and top with another cookie.
Combine ingredients and mix well. Cover loosely and let set several hours or overnight. Cook over low heat until peelings are tender and liquid is cooked away. While hot, mash with a potato masher. Let cool. This freezes real well. Makes delicious fried pies.
Blend soups; heat. Stir often. Top with sour cream, chopped tomato and sliced ripe olives. Serve with tortilla chips or fresh vegetables.
Find poke salad in woods or on fence rows; get leaves. Take home and wash. Put leaves in water. Cook awhile. Pour water off. Add fresh water. Boil until tender. Add oil, about 1/4 to 1/2 cup. Salt and pepper to taste. Some people put eggs in it.
Combine all ingredients and mix well. Bake in greased 9 x 13-inch pan at 350° for 45 minutes.
Cook onion in 4 tablespoons butter until tender. Stir in flour. Add milk gradually and cook slowly until thick, stirring constantly. Add salt, pepper, egg yolk and cheese. Pour half the sauce into greased baking dish. Arrange broccoli on top of sauce. Cover with remaining sauce. Sprinkle with bread crumbs and dot with 2 tablespoons butter. Bake in hot (400°) about 20 minutes uncovered.
Boil chicken; save broth. Add water to broth to make 1 1/2 quarts. Cook vermicelli in broth; drain. Save broth again. Cut chicken into small pieces. Cut cheese into cubes. Add to hot vermicelli. Saute onion and pepper in butter. Mix all ingredients well. Cook in 3 quart covered casserole. Cook at 350° for 25 minutes. Add broth as needed to keep from drying out. Serves 8.
Heat oven to 325°. Combine sausage, cheese and Bisquick; blend thoroughly. Roll into little balls; place on ungreased baking sheet. Bake for 30 minutes. Remove and drain grease.
Heat skillet over medium heat with grease. Mix potatoes, onion and flour to thicken. Spoon into hot skillet and fry, turning until both sides are brown.
Cook all ingredients except apples, nuts and raisins over medium heat, stirring constantly, until thickened. Chill overnight. Pour over diced apples, nuts and raisins. Mix well.
Combine margarine and Velveeta cheese in a saucepan until melted. Pour over cooked, drained broccoli in a casserole. Sprinkle with crushed crackers. Cover and bake for 15 to 20 minutes.
Take rolls out of pan in one whole piece. Cut in half so you have a top and bottom. Mix first 4 ingredients and spread on bottom half of rolls. Add ham and cheese. Put top half of rolls on and put back in pan. Cut rolls into individual servings. Cover with foil and heat thoroughly, 20 to 30 minutes at 350°.
Cut boiled eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in seasonings. Mix well. Spoon yolk mixture into egg white halves. Put into egg tray or platter and sprinkle with paprika. Garnish with parsley, if desired. Makes 16.
Blend in order listed at low speed in blender until well mixed. Chill. Best made a day in advance. Yields 1 pint.
Mix orange juice with 2 1/2 cans water. Mix lemonade according to instructions on can. Add pineapple juice. Chill. Just before serving, add chilled ginger ale. Makes about 40 cups.
Mix first 5 ingredients and place in casserole dish. Blend Bisquick and milk until smooth and pour over chicken mixture. Do not stir. Bake at 425° for about 1/2 hour or until crust is done.
Mix graham crackers and margarine and press in 8 x 10-inch pan. Mix cream cheese, sugar and Cool Whip and spread over crumbs in pan. Mix each pudding with 1 1/2 cups milk. Spread chocolate over cream cheese mixture, then vanilla. Top with 4 more ounces of Cool Whip and chill. Makes 8 servings.
Combine all ingredients. The Stove Top should be prepared as directed on the box using water only. Place in 9 x 13-inch casserole dish. Bake at 350° for 20 minutes.
Preheat oven to 400°. Line jelly roll pan (cookie sheet with sides) with tinfoil. Lay crackers flat, filling entire sheet. Melt butter and sugar on stove; bring to boil. Spoon (do not pour) butter/sugar over crackers. Put pan into oven for 5 minutes only (looks like the crackers are floating). Remove pan from oven and shut oven off. Sprinkle chocolate chips over crackers and return to warm oven for a minute or two until the chips are melted. Spread chocolate evenly over crackers. Sprinkle nuts and powdered sugar over chocolate. Cut lengthwise in four rows and then cut each row seperately at angle. Refrigerate until hard, remove from pan, tear foil off crackers and break into pieces. You may want to sprinkle more powdered sugar on cookies. Yum!
Cream butter until light and fluffy. Beat the sugar in gradually. Add eggs and beat thoroughly. Add the bananas and the vanilla. Sift together flour, baking soda and salt. Add the flour mixture to the butter mixture alternately with the milk. Spoon into a greased 13 x 9-inch pan and bake at 350° for 45 minutes. Serve with whipped cream on top.
Mix all ingredients together, including oleo. Pour about 1/3 cup mixture into Teflon frypan. Spread out over entire bottom of pan. Scrape edges to turn or flip when pancake is brown. After both sides are brown, remove and spread with sugar or jam. Roll into tube shape and eat. Delicious!
Brown ground beef; drain grease. Combine ground beef, chili and Cheez Whiz. Heat over low to medium-low heat until cheese melts and dip is hot. Serve hot with taco chips.
Heat first 3 ingredients in pan. Cook ground beef and onion; drain. Dip tortillas in sauce. Fill with meat and cheese. Roll and place in baking pan. Top with remaining sauce and garnish with cheese. Heat at 350° until heated through, 15 minutes. Makes a lot and is good reheated.
Mix together. Spoon into greased muffin tins. Bake at 425° for about 15 minutes. Dough will keep in refrigerator for about a week.
Combine flour, baking powder, salt, vanilla pudding, margarine, egg and milk. Beat and pour into greased 9-inch square pan. Place peach slices over batter 1/2 inch from sides of pan. Combine cream cheese, 1/4 cup sugar and reserved juice. Beat and place over peaches. Mix cinnamon and 1 tablespoon sugar and sprinkle over cream cheese mixture. Bake at 350° for 30 to 35 minutes.
Cream margarine and cream cheese together. On low speed, add remaining ingredients and mix well. Fill greased and floured tube pan and place in unheated oven. Bake at 300° for 90 minutes. Cool 30 minutes on rack. Then remove from pan.
Cream butter, shortening and brown sugar. Add eggs and beat. Sift baking powder and flour; add alternately with milk to creamed mixture. Add vanilla and blend. Pour into well-greased tube pan. Bake in a 325° oven for 1 1/2 hours. (Suitable for freezing.)
In large casserole dish, layer chicken, Velveeta cheese (cubed), and Dorito chips. Mix soup and Ro-Tel and pour over layers. Top with chips. Bake at 350° for 20 to 25 minutes.
Mix and sift flour, sugar, baking soda, salt and cinnamon; stir in almonds. Beat eggs slightly; combine with oil, almond extract, bananas and undrained pineapple. Add to dry ingredients; mix thoroughly but do not beat. Spoon into well oiled 10-inch tube pan. Bake at 325° for one hour and 20 to 25 minutes. Remove from oven; let stand 10 to 15 minutes. Invert onto wire cake rack; remove pan. Cool thoroughly before frosting.
Stir together ingredients. When mixture is a firm ball of dough, put on floured board and knead down several times. Use floured rolling pin, pinch off pieces and roll to 1/8-inch thickness. Cut circles with a saucer. Place 2 tablespoons of cooked dried apples, or other fruits on half of circle. Season well with sugar and nutmeg. Fold half of dough and press edges together with a fork, dipped in ice water. The pies may be finished by deep frying, pan frying or brush with butter and baked in oven. Old time favorites are apples, apricots or any fresh fruit for filling. Try them some Sunday evening.
Combine all ingredients and stir until mixed well. Bake at 350° for 20 to 40 minutes or until cheese is completely melted.
Preheat oven to 350°. In a large bowl, combine beef, eggs, onion, milk, and bread or cracker crumbs. Season with salt and pepper. Place in a lightly greased 5 x 9 loaf pan, or form into a loaf and place in a lightly greased 9 x 13 inch baking dish. In a separate small bowl, combine the brown sugar and ketchup. Mix well and pour over the meat loaf. Bake at 350° for 1 hour.
Mix; knead. Roll out dough. Cut into biscuits; each serving has 88 calories and 2 grams fat.
Mix the cake mix, margarine, 2 eggs and pecans together and spread in a greased 9 x 13-inch pan. Mix the sugar, cream cheese and 2 eggs together and pour over the other mixture. Bake at 350° for 30 to 35 minutes. Sprinkle two tablespoons confectioners sugar on top after removing from oven. Let cool and cut into small squares.
Prepare brownie mix as directed on package. Reserve 1 cup batter. Pour remaining batter into pan sprayed with nonstick cooking spray. Mix cream cheese in bowl of mixer at medium speed. Beat cream cheese, flour, sugar and egg until smooth. Stir in coconut. Spoon cream cheese mixture over brownie batter, spread to cover. Top with spoonfuls of reserved brownie mix. Swirl with knife. Bake at 350° about 28 to 30 minutes. Cool completely in pan. Cut when cooled.
Combine gelatin and boiling water in a blender. Blend until dissolved, about 30 seconds. Add milk and ice cubes to make 1 1/4 cups. Stir in blender until partially melted. Add banana slices and blend until smooth. Makes 2 3/4 cups or 5 servings. Contains 45 calories per serving.
Follow directions on red beans and rice mix. When red beans and rice mixture is ready and thickening, add remaining ingredients. Cover and simmer over low heat 15 to 20 minutes until thickens. Feeds 8 to 10 people.
Mix biscuit mix and sausage to coarse crumb mixture. Add grated cheese. Form into balls (size of walnut) and place on ungreased cookie sheet. Bake in preheated 350° oven for 15 minutes. May be frozen and baked right from freezer.
Mix all except corn and beans together and pour into a baking dish. Cover with 1 cup crushed corn and beans. Mix 1 tablespoon butter and pour over the top. Bake at 350° for 45 minutes or until done or it bubbles.
Brown ground beef in skillet, stirring until crumbly; drain. Return to skillet; add sauces, garlic and salt and pepper to taste. Simmer for 20 to 25 minutes on low heat. Spoon onto flour tortillas; add cheese. Roll up to enclose filling. Arrange seam-side down in a greased 8 x 10-inch baking dish. Spoon rest of beef mixture on top of tortillas. Add cheese on top and bake 10 to 12 minutes.
Mix peanut butter, sugar and syrup in saucepan. Cook over medium heat until peanut butter and sugar are melted. Measure 6 pints corn flakes and coconut into large pan. Pour melted mixture onto corn flake mixture and stir until all ingredients are coated. Pour on cookie sheets, cool and cut into squares.
Saute sausage in regular or electric skillet. Do not drain grease. Add chicken (do not drain water) and other ingredients while stirring. Bring to a boil, then cover and let simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat; stir. Let stand 5 minutes before serving. Serves 6 to 8.
Mix all ingredients. Lightly grease 9 x 9-inch pan. Pour in pan. Bake at 350° for 60 minutes.
In 10 inch pie plate, spread cream cheese on bottom. Pour pizza sauce over cream cheese. Sprinkle with onion. Sprinkle with cheese. Top with diced pepperoni. Add sliced black olives, green onion, sausage, etc. if desired. Bake for 25 minutes at 350° or until cheese is bubbly. Serve with Frito Lay Scoops.
Arrange asparagus in Pyrex dish (drain asparagus). Combine remaining ingredients in bowl. Marinate asparagus in marinade for 1 hour in refrigerator before serving. Serve with sauce made of Italian oil dressing combined with mayo. Arrange small white onion rings and pimento strips over the asparagus when ready to serve.
Pour a small amount of blueberry filling in pie crust to cover bottom. Then slice the bananas on top of the filling. Then add rest of blueberry filling. Then put the Cool Whip on top. Keep refrigerated until it is all eaten.
Dissolve yeast in 1/4 cup warm water. Combine milk and 2 cups warm water. To this add honey, oil and salt. In large bowl put about 6 cups flour, then add the yeast and milk mixture. Beat thoroughly. Add rest of flour. Place in greased bowl. Cover and let rise. Place on board and divide dough in half. Knead a minute or two and place in greased pan. Brush oil over top of loaves and let rise until doubled. Bake at 350° for 45 minutes. To make in a bread maker, cut recipe in half.
Drain berries and reserve juice. Heat the juice and dissolve 2 packages of the lemon Jell-O in the juice, adding water to 2 1/2 cups when dissolved. Add the berries and pour half of the amount into a mold. Set aside until thick.
The recipe for the trout came from the chef at the Loan Air Force Base Officer's Club in France. Even my no-fish husband enjoys it. The Stagecoach Inn is a famous stage coach stop in Salado, Texas. It is situated right on Interstate 35, about halfway between Dallas and San Antonio. The waitresses recite the menu just as they did over 100 years ago.
Brown pork chops in skillet and season. Pare potatoes and slice thin. Combine flour, salt and pepper. Alternate layers of potatoes and flour mixture in a buttered 1 1/2-quart baking dish. Dot with butter and pour milk over all. Top with pork chops. Cover and bake at 375° for 45 minutes. Uncover and cook for 15 minutes longer, or until potatoes are browned.
Mix in order given except for water, yeast and flour. Add yeast to warm water and set aside until foamy on top and add. Add flour to other ingredients. Mix by hand. Knead lots. Set aside until doubled in size. Punch down. Let rise again until double. Make rolls. Put in greased 9 x 13-inch pan side by side and let rise again. Bake at 350° for 30 to 45 minutes. Makes 12 rolls. Takes 3 to 4 hours total time to prepare and cook.
In large mixing bowl, place first 4 ingredients. Stir. Add warm water. Stir. Add 3 1/2 cups flour or more to make stiff dough. Stir. On floured board, knead in approximately 3 more cups of flour. Knead until dough is elastic and lumps have smoothed out. Place back in mixing bowl, cover and let rise in warm place for 1 1/2 hours or in refrigerator overnight. When ready to use, punch down. Make out in rolls about the size of golf balls and let rise 1 1/2 hours in warm place. Grease baking pans while making out rolls. This makes 48 dinner rolls and dough will keep in refrigerator 1 week. Bake at 425° for 20 minutes.
Remove bones from chicken. Place chicken in bottom of 9 x 13-inch baking pan. Mix broth, soup and Veg-All. Pour over chicken. Mix flour, milk and melted butter; and pour chicken. Bake in 400° oven until golden brown, approximately 45 minutes.
Cook celery, onions and sprouts in broth until tender. Add chicken. Mix soy sauce, cornstarch and water together. Add to chicken mixture. Cook until thickened. May serve over rice and top with chow mein noodles. Will serve 10.
Preheat oven at 325°. Cream sugar, Crisco and vanilla. Add eggs; beat well.	Sift flour; add to creamed mixture alternating with milk. Bake for 1 1/2 hours.
Chop peppers, onion and tomatoes. Add vinegar and sugar. Mix well.
Mix cake as directed. Bake in greased flange or large round pan. Let cool 10 minutes, then invert on plate or tray. Cool completely. Spread glaze over cake. Spoon on fruit. Cover all with whipped topping; chill. Garnish with fresh fruit when serving.
Wash and soak navy beans 2 to 4 hours or overnight. Put on to cook and when it comes to a full boil, add baking soda. Let it boil about 2 minutes (it boils over easy, so keep heat low). Drain and add more water. Add ham and onion. Boil until beans are done. Add salt and pepper to taste. Serve with bread and butter.
Combine butter, sugar, syrup, salt and vanilla; beat well. Add eggs and beat until blended. Add pecans and pour mixture in pie shell. Bake at 350° for about 40 minutes.
Combine milk and seltzer in a tall glass. Stir in the chocolate syrup until the drink is blended and a head forms.
Sift together dry ingredients. Cut in shortening until pieces are size of peas. Add vanilla. Press about half of dough into 15 1/2 x 10 1/2-inch jelly roll pan. Spread with preserves. Roll remaining chilled dough and cut into strips and form lattice for top of cake. Press edges to bottom. Bake at 325° for 30 minutes. Cool. Cut. Enjoy.
Preheat oven to 350°. Drain green beans. Empty into ungreased pie pan. Wash and cut stem ends from tomatoes; cut into slices. Place tomato slices over beans; sprinkle with salt. Cover with cheese slices. Bake for 20 minutes.
Melt butter. Place rice in casserole dish. Pour butter over rice. Place chicken on top of rice. Mix French onion soup, cream of chicken soup and water. Pour this mixture over chicken and bake 1 1/2 hours at 350°.
Shape raw hamburger into thin patties. Moisten stuffing with water and add salt and pepper. Place about 2 tablespoons of stuffing on one raw hamburger. Seal as you would a pie crust. Place in baking dish. Pour 1 can of soup over this. Bake at 350° for 30 minutes.
Peel apples and remove core. Slice thin and place in greased pie pan. In bowl, mix oats, sugar and flour. Add softened butter and mix until crumbly. (You can use a pastry blender or 2 knives to cut mixture.) Pour mixture on top of apples and bake at 350° for 35 minutes. Serves 6.
Mix all the dry ingredients together; make a well in the center; beat milk and egg together; add egg mixture to dry ingredients and mix with a pastry blender. You may add raisins, or cheese before adding the milk and eggs and the secret is not to mix too much. Bake at 450° for 10 to 15 minutes.
Mix well. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Make cake according to package directions. Add 1 teaspoon coconut flavoring. Bake; set aside. Mix water, sugar, milk and 1 teaspoon coconut flavoring. While cake is still hot, punch holes in the cake with a fork, then pour mixture over entire cake. Let cool. Then spread Cool Whip over the cake. Put cherries on top for decoration.
In a large saucepan, cook onions with oregano in margarine until tender. Blend in soup. Add remaining ingredients. Heat, stirring now and then, until heated through. Serve with Parmesan cheese. Serves 4.
Saute okra, tomato and onion. Add roux. Add desired meat with water. Season. Cook about 2 hours. One cup equals 1 vegetable exchange, 1 fat exchange and 1 meat exchange.
Drain peaches, reserving syrup. Set aside. Combine cornstarch and spices in medium saucepan. Add a little syrup. Mix well. Add remainder of syrup. Bring to boil, stirring constantly. Add peach halves. Simmer one minute. Cool. Good with ham or poultry.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Add marshmallows; stir until melted. Remove from heat; cool 20 minutes. Divide in half; place each portion on a 20 inch piece of wax paper. Shape each portion into 12 inch log. Roll in nuts. Wrap tightly; chill 2 hours or until firm. Remove paper; cut into 1/4 inch slices.
Combine sugar, water, and cherries and bring to a boil. Remove from heat and add jello. Stir until jello is dissolved. Add pineapple with juice, pecans, and coke. Stir together and chill until firm.
Brown meat; add onion and cook until tender. Stir in milk, soup and cheese until well blended. (You may want to add more milk.) Add remaining ingredients; heat.
Cream together sugar and oleo (softened). Add evaporated milk. Bring to a boil. Boil 4 minutes. Stir in marshmallow creme, vanilla and chocolate chips until melted. Add chopped nuts. Pour into cupcake papers. Let set until firm.
Mix first 5 ingredients. Stir together dry ingredients. Combine with zucchini mixture. Add raisins and nuts. Bake in 2 well-greased loaf pans at 350° for about 1 hour. Cool 10 minutes. Remove from pan. You may substitute 1/2 cup coarse bran for 1/2 of the flour, if desired.
Boil squash in salted water for 7 to 10 minutes, until soft; drain and add soup, sour cream, carrot, onion, pimento and 1/2 package stuffing mix. Mix in with butter, salt and pepper. Put in large casserole dish and top with remaining stuffing mix.