HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure Rice Krispies	and crush. Melt margarine in small saucepan over low	heat. Remove from heat. Stir in the 1/4 cup sugar and	the cinnamon.	Add crushed cereal. Mix well. With back of spoon, press mixture evenly and firmly around sides and in bottom of 9-inch pan to form crust. Set aside. In small mixing bowl, mix together sour cream and the 2 tablespoons off sugar. Set aside. In large mixing bowl, beat cream cheese until smooth. Add eggs, vanilla and 1/3 cup sugar and 1 teaspoon of the lemon juice. Beat until well combined.	Pour mixture into crust. Bake in oven at 375° for about 20 minutes or until set. Remove from oven, spread sour cream mix over top and return to oven. Bake 5 minutes longer. Remove and let cool. In small bowl, mix pie filling with the remaining 1	teaspoon lemon juice. Spread over top of cooled pie. Refrigerate until thoroughly chilled.
Cook spinach according to package directions. Drain. Squeeze to remove moisture. Combine spinach with remaining ingredients. Form into 3/4-inch balls. Place on lightly greased cookie sheet and bake in 325° oven for 20 to 25 minutes. Yields 10 dozen balls.
Cream sugar and butter; add eggs, 1 at a time. Add flour and milk. Roll dates, nuts and candy (chopped) in flour. Add coconut. Pour in large tube pan or 4 large coffee cans and bake at 250° for 2 to 2 1/2 hours. Mix thoroughly, 1 cup orange juice (4 to 5 fresh oranges) and 2 cups confectioners sugar. Pour over hot cake and let sit overnight.
Mix together flour, sugar, butter and shortening to form crumbs, then take out 1 cup for top of cake. Pour mixture of	eggs, milk and baking powder into crumb mixture. Mix well and pour into cake pan. Sprinkle the crumbs you have saved on the top. Bake at 350° for 30 to 35 minutes.
Clean and wash peas. Add to 1 gallon of the water. Bring to a boil; boil for 10 minutes. Drain off water. The purpose of draining the first water is to keep the peas from being dark. Add the other gallon of water to peas and bring to a boil. Add salt, pepper, sugar, chopped onion and bacon drippings. Cook over a slow fire until peas are tender, not mushy.
Measure rice and cook separately. Peel and devein shrimp. Boil and save water. Saute onion, celery, bell pepper and garlic in oleo until tender. Add soups and 1 cup water where shrimp were boiled. Stir in chopped parsley, onion tops, cooked shrimp and pimento. Add cooked rice and half the bread crumbs. Season with salt and both peppers.
Drain pineapple, fruit cocktail and mandarin oranges. Combine with strawberries and pie filling; chill. Fold and blend mixture with the sliced bananas and chill.
Mix flour, soda, salt and cinnamon in large bowl. Combine eggs, sugar, oil and vanilla in a separate bowl. On low speed of mixer, gradually add the flour mixture to egg mixture until well blended. Fold in apples and walnuts. Spoon into greased and floured 13 x 9 pan. Mixture will be thick. Bake at 350° for 1 hour.
In a medium size saucepan melt 2 tablespoons butter over moderate heat. Add onion and garlic and cook until softened. Stir in flour. Slowly whisk in broth, bring to a boil and cook stirring until sauce thickens. Reduce heat and simmer 10 minutes. Meanwhile, in a small frying pan melt 2 tablespoons butter, add mushrooms and cook until lightly browned. In a small bowl, beat egg yolks and cream. Whisk in about 1/2 cup hot sauce. Whisk the egg cream mixture into remaining sauce. Add mushrooms. Sprinkle with pepper.
Let butter cool. Mix and put small teaspoon into smallest muffin pans. Bake at 350° for about 15 minutes. Can freeze.
Mix all ingredients together and beat well. Pour into a 9 x 13-inch pan and bake 45 minutes at 350°. When cake is cool, add the icing.
Mix beans (drained), soup and 1/2 of onions together in 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Top with rest of onions for last 5 minutes of baking.
Pour potatoes into 9 x 13-inch pan and bake 10 to 15 minutes at 350°, while preparing meat. (They will not be brown.) Brown meat and onion; drain.
Mix salt and cornstarch together. Bring water to boil; remove from heat. Add salt and cornstarch slowly while stirring. Continue to cook over low heat until dough is hard to stir. Remove from pan; let cool and knead. Store in airtight container. Model and paint.
Brown beef strips in butter. Remove from skillet. Drain mushrooms (reserving liquid) and saute in drippings in skillet. Remove. Stir 3 tablespoons flour into drippings in skillet and add soup mix. Gradually add water and mushroom liquid, blending well. Stir until thickened. Return meat and mushrooms to pan. Cover and simmer for 20 minutes. Blend in sour cream and serve over cooked egg noodles.
Mix cream cheese and butter in mixing bowl, cream until light and fluffy; add in sugar, mix well; add in eggs, 2 at a time, beat well after each addition. Pour in flavors and mix in cake flour; beat until creamy. Bake in 350° oven for 1 hour in greased and floured Bundt pan.
Cook noodles and drain. In a large skillet, cook ground beef and onion in butter until onions are tender. Drain. Stir in flour, salt and pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in sour cream and cream of chicken soup. Heat through and serve over noodles. Sprinkle with parsley.
Fry bacon. Drain and put aside. Pour cans of corn in bacon grease. Simmer for about 20 to 30 minutes. Crumble bacon on top before serving.
Add grated Cheddar cheese, cream cheese, grated onion and garlic salt. Mix together well. Roll into a ball or log. Chill 10 minutes.
Cook onion, celery and butter in frying pan. Add bread crumbs, salt and sugar. Spray 8 x 8 casserole dish with Pam. Place a layer of	tomatoes, then a layer of bread crumb mixture. Repeat and end with a layer of bread crumb mixture on top. Bake, uncovered, at 350° for 30 minutes.
Melt butter in a pan. Mix together the flour, sugar, baking powder and milk. Pour dough mixture in on butter. Pour hot fruit in on dough. Bake at 375° for 20 to 25 minutes, until golden brown.
Fry sausage and drain. Set aside. Grate cheese and set aside. Mix your eggs, grits, sausage and cheese. Reserve some cheese for top. Bake for 1 hour at 350°. Serve Christmas morning with biscuits.
Mix last 5 ingredients. Chill 1 hour. Cut out center of loaf. Fill loaf with dip. Use center and/or cocktail rye bread to dip.
In medium bowl, stir together condensed milk, ReaLime and food coloring. Fold in whipped cream. Pour into crust. Chill 3 hours.
Heat oil in large skillet. Add fajita meat, bell peppers and onion. Cook until meat is browned and cooked throughout, about 15 minutes. Drain fat from meat and set cooked fajita meat aside. Spray a large griddle with Pam cooking spray. Heat on medium-high heat until griddle is hot. Place 3 to 4 tortillas in a single layer on hot griddle. Add a layer of fajita meat and a layer of cheese. Place a flour tortilla on top of cheese. Cook for 5 minutes and turn. Cook an additional 5 minutes. Remove from heat. Serve while hot with pico de gallo, guacamole and sour cream if desired.
Section oranges. Add all other ingredients. Mix well. Serve with a maraschino cherry on top.
Crust: Mix pretzels, butter and sugar all together and press crust into 9 x 13-inch pan. Pat down with hands. Bake at 325° for 8 minutes. Cool.
Place 1 tablespoon tuna mixture inside flour tortilla. Wrap and broil for 1 minute. Fast and good.
Combine all ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.
Combine 1/4 cup butter with the Cheez Whiz in medium saucepan. Heat and stir until blended. Add vegetables and mix. Melt remaining 1/4 cup butter. Combine with cracker crumbs. Put on top of casserole mixture. Bake at 350° until lightly browned.
Add yeast to warm water. Let stand a few minutes. Stir to dissolve. Add remaining ingredients and stir vigorously. Knead until smooth. Cover and let set for 20 minutes. Divide dough into 2 equal portions or just one for a thick crust, if you prefer. Roll out; brush with cooking oil. Top with your favorite topping. Bake at 425° until finished.
Boil raisins in water to cover for 5 minutes. Save water. Let raisins cool. Cream shortening and sugar. Add eggs, vanilla, nuts and raisins. Dissolve soda in 1/2 cup raisin water. Add along with the dry ingredients. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes in 350° oven.
Mix and bake at 350° for 25 to 30 minutes. Serve with crackers.
Spread pecans and coconut evenly in the bottom of a 9 x 13-inch cake pan. Prepare cake mix according to package directions. Pour cake mixture over nuts and coconut. Mix margarine, cream cheese and powdered sugar together. (This works best if margarine is melted and cream cheese is softened.) Pour mixture evenly over cake mix. Bake at 350° for 45 to 60 minutes, depending upon individual oven temperatures.
Wipe chicken breasts with damp paper towel. With sharp knife, carefully remove skin and bones keeping meat in tack. Lightly coat chicken with flour on both sides. In 1/4 cup hot butter, in medium sized skillet over medium heat, saute chicken about 1 minute on both sides. Add chicken broth; simmer, covered, 10 minutes or until tender. Remove chicken and add 1/4 cup unsifted flour, salt, pepper and nutmeg; stir until smooth. Add milk and cream a little at a time, stirring after each addition. Return to heat. Over medium heat, return to boil, stirring constantly; reduce heat and simmer for three minutes, stirring. In small bowl, beat egg yolk with fork. Stir in about 3/4 cup hot sauce; mix well. Return egg yolk mixture along with 1/2 cup grated Parmesan and rest of sauce in saucepan, stirring constantly. Cook, stirring over low heat, just until thickened and cheese is melted; do not boil. To keep sauce hot, cover. Cook spinach as directed. Turn into sieve; drain well. Return to saucepan with one cup of cheese sauce; cover and keep hot. Layer spinach in bottom of 2-quart shallow baking dish. Arrange breasts in single layer on top of spinach. Cover with rest of sauce and sprinkle with rest of grated Swiss cheese. Broil 6-inches from heat or until lightly brown.
Sauce: Stir-fry bacon (chopped fine). Drain. Add garlic, onions and bell pepper (chopped fine). Stir in soup and black pepper; cover. Cook for 5 minutes on medium heat. Add green beans; cover. Boil 15 minutes in skillet with cover. Put all into casserole dish; top with crushed garlic bread crisps (crushed). Makes 8 servings.
Melt butter over hot water in double boiler. Drop in chocolate and allow to melt. Add sugar gradually. Be sure sugar is completely moistened after each addition; will be very thick and dry. Add salt and milk. Heat until sugar crystals have melted. Serve hot. Makes 1 quart. Keeps in refrigerator for weeks. Can be thinned with evaporated milk.
Cook brownies and let cool. Crumble brownies up and layer brownies, pudding, Cool Whip and candy until all have been used. Very good!
Mix together in a large pan. Bring to a boil and boil for 45 minutes. Remove from heat. Add 1 family size box of orange or peach jello. Stir well until dissolved. Put in jam jar and seal.
Mix above sugar and cinnamon together. Add biscuits and shake together in a bowl with lid or bag. Put this in a greased bundt pan.
Mix raisins, sugar, brown sugar, butter and hot water; set aside to cool. Mix dry ingredients together; add liquid ingredients. Mix thoroughly. Pour into 9 x 13-inch pan and bake at 350° for 35 minutes.
Cook the pasta following the package directions until al dente. Drain well. Meanwhile, heat the olive oil in a medium size nonstick skillet over very low heat. Add the garlic and saute until golden for about 2 to 3 minutes, being careful not to let garlic overbrown. Add the spinach, then saute, stirring frequently, for about 4 minutes or until spinach is wilted. Add cannellini beans, pink beans, grated Parmesan cheese, salt and red pepper flakes. Cook for 5 minutes.
In a large bowl mix hash browns, 1/2 cup melted margarine, salt, pepper, soup, cheese, sour cream and onion. Turn into a 9 x 13-inch pan.
Melt marshmallows in scalded milk. Let cool. Fold pineapple and whipped cream in the marshmallow mixture. Put most of the graham cracker crumbs on bottom of 8-inch square pan. Pour in marshmallow mixture. Sprinkle remaining crumbs on top. Chill. This is a light fluffy dessert.
Mix water and sugar; bring to a boil. Add peanuts. Boil on medium heat, stirring every 5 minutes until water is absorbed and peanuts coated. Spread on long, flat pan. Bake at 300° for 30 minutes.
Preheat oven to 350 degrees. Separate crescent rolls into one large rectangle per package. Flatten with rolling pin. Spread with butter. Combine sugar, cinnamon and raisins or pecans. Sprinkle over butter. Roll each rectangle from short end. Cut each roll into slices and place in a round pan. Bake 20-25 minutes. Drizzle top of rolls while warm with glaze.
Mix ingredients. Pour in graham cracker crust. Beat egg whites; add 4 tablespoons sugar. Beat well. Put over pie and bake at 325° for 10 to 15 minutes or until brown.
In a large punch bowl, combine grape juice and water. Just before serving, add ginger ale. Garnish with lemon slices.
Place cooked springs in a casserole dish. Peel and cut potatoes in very small cubes. Boil until soft. Drain water off and add to springs. Melt cheese and 1 stick of oleo together; pour over springs and potatoes. Mix. Saute onions. Cut up and pour over mixture. Bake at 350° for approximately 45 minutes to 1 hour.
Mix cake according to package directions. Bake cake in a long pan. Make jello using 1 cup hot water. After cake is cool, punch holes in cake with fork. Pour jello over cake. Make pudding according to package directions and set aside until set. Spread over cake. Spread pie filling over pudding. Cover with Cool Whip.
Add sugar and corn syrup to boiling water. Cook until hard ball stage is reached (250°). Slowly add sugar mixture to stiffly beaten egg whites. Add nuts, vanilla and salt. Beat until cool and thick. Drop by teaspoon onto wax paper. Yields 3 to 4 dozen pieces.
Divide all ingredients in 3 parts. In large, clear punch bowl, spoon each part by layering ingredients in bowl. Begin each part with cake. Repeat layering until ingredients are gone and bowl is filled. Top looks best with a layer of Cool Whip and nuts.
Sift together flour and baking powder. Add salt, sugar, egg yolks, milk and shortening; blend until smooth. Beat egg whites until stiff. Fold into batter mix. Spoon onto hot waffle iron and cook until brown.
Core apples and cut in 1/8-inch pieces. Put in a buttered 1 3/4-quart baking dish with pineapple and sprinkle with a little cinnamon sugar and tapioca pudding. Dot with butter, cover with plastic wrap and bake on High in microwave oven for 10 minutes.
Soften cream cheese and drain pineapple. Mix all ingredients well, except nuts. Chill; form into a ball and roll in nuts. Refrigerate up to 7 days or freeze until needed.
Salt and cook enough turnips to make 6 cups of mashed turnips. Drain and mash. Add softened cream cheese, sugar and oleo. Mix well. Pour into casserole dish and top with bread crumbs. Bake in 350° oven until bubbly hot and slightly brown. Serves 8 to 10.
Heat oil in wok for 1 minute over medium-high heat. Stir-fry peppers and onions until just cooked, about 5 minutes. Remove and set aside. Stir-fry scallops for 3 minutes. Return vegetables to the wok and toss with scallops. Add oil and soy sauce. Toss, cover and cook 1 to 2 minutes. Spoon over cooked noodles. Serve immediately. Makes 4 servings. Per serving: 400 calories and 6 grams fat (14% of calories).
Beat eggs together. Add milk and salt. Tear corned beef into small pieces. Add to egg mixture. Stir in cheese, green pepper and onion. Pour into an 11 3/4 x 7 1/2 x 1 3/4-inch glass baking dish. Set oven to 375° for 25 to 30 minutes. Let stand 10 minutes. Cover with wax paper. Recipe yields 4 to 6 servings.
Mix all ingredients except egg whites. Beat 2 minutes. Beat egg whites until stiff and fold in; don't beat. Pour into 3 (8-inch) pans. Bake at 350° for 20 to 30 minutes.
Brown hamburger in skillet, stirring until crumbly. Drain and mix all ingredients in baking dish. Bake at 275° for 1 hour. Serve warm with large tortilla chips.
Place in glass or crock. Do not use metal container. Blend ingredients in a small bowl. Place in large wide-mouth jar, allowing room to expand double. Cover with cheesecloth; let stand 4 to 5 days. Starter will have a strong sour odor and should be bubbly.
Bake chicken breasts in 400° oven for 1 hour; when cool, shred into large pieces. To the chicken broth, add mushroom soup, chicken soup and cream. Stir in chiles. Add tortilla pieces to sauce; mix well. Add chicken pieces, stirring gently. Place in casserole dish and top with 1/2 pound grated Cheddar cheese. Bake in 350° oven for 35 minutes. Serves 8.
Soak beans overnight; drain and rinse. Cook bacon and set aside; brown pork roast cubes in bacon fat. Combine beans, pork and bacon with water; cover and simmer for 2 hours. Saute onion and garlic in fat; add to bean mixture. Add remaining ingredients (except rice) and simmer for 30 minutes. Allow to cool; refrigerate overnight to blend flavors. The next day, reheat bean mixture and cook rice according to package instructions. Serve beans over rice.
In large pan, combine beans, rice and tomatoes. In skillet, brown bacon, onion and garlic until well cooked. Add with bacon drippings to bean mixture. Add seasonings and 2 cups water. Cover; simmer, stirring occasionally for 1 hour. Add additional water, 1/2 cup at a time during cooking. The amount depends on desired consistency. Yields about 6 cups of soup.
Rinse the roast in cold water and dry with paper towels. Heat butter in a skillet over medium-high heat until it melts. Brown the roast on all sides. Place roast and any pan drippings in the crock-pot. Cover with the water. Add the bay leaves. Cover the pot and cook on low for at least 8 hours. You can use higher heat for a shorter cook time; however, the slower the meat cooks the better the flavor and tenderness will be.
Mix crushed pretzels with 3 tablespoons sugar and melted butter. Put on bottom of 13 x 9-inch baking pan. Press firmly. Bake at 400° for 8 minutes. Let cool. Beat cream cheese and 1 cup sugar. Fold in Cool Whip. Spread on top of pretzel layer. Let set in refrigerator for at least 15 minutes. Dissolve strawberry Jell-O in 2 cups boiling water. Stir in frozen strawberries. Let set for 10 minutes, then pour on top of cream cheese layer. Chill until set.
Dissolve Jell-O in the boiling water. Stir until dissolved. Add your cranberry sauce. Stir until sauce is dissolved. Add undrained pineapple. Put sauce in refrigerator until jelly. Put half of the mixture in the mold, leaving the other half at room temperature. When the mold is thick, spread the sour cream on it and add the remaining jello in the mold. Refrigerate until set.
Mix and make into small balls and mash with a fork. Bake at 325° for 13 minutes. Cool before removing from pan.
Combine first 5 ingredients. Lay down 1 phyllo sheet. Brush with butter. Repeat with second and third sheet, buttering each. Cut down short side. Place 1 teaspoon filling at base. Roll up as a flag; brush with butter. Seal edges. Bake at 375° for 10 minutes or until brown.
Mix each pkg. of cake mix by directions and add one box of dry jello mix to each cake mix. Blend well. Bake each cake in separate pan. Let cool and place on top of each other. Spread icing on cake and spray with icing spray for color. Serve and enjoy.
Boil together the water, margarine, onions and broccoli for 3 minutes. Add rice. Take off burner and cover for 5 minutes. Add soup and Cheez Whiz. Pour in greased casserole. Bake 30 minutes, covered, and 10 minutes, uncovered.
Cook zucchini until tender-crisp; drain and set aside. In a large saucepan, melt butter and stir in flour. Add tomatoes, pepper and onion. Stir in salt, brown sugar, bay leaf and cloves; cook over low heat for 5 minutes. Place zucchini in a greased casserole dish. Pour vegetable mixture over the top. Cover with bread crumbs and dot lightly with butter or grated cheese. Bake at 350° fo 30 minutes. Serves 4 to 6.
Mix ingredients together. Add about 2 cans of water. Add 1 tablespoon chili powder. Cook 2 hours over low heat. Serve over cooked rice.
Melt cheese in a large bowl. Fry sausage and onion; drain. Add sausage onion mixture and Ro-Tel to melted cheese. Mix well. Can be used with nachos or regular chips.
Mix all ingredients except parsley. Line mold or bowl with Saran Wrap (to make unmolding easier). Pack salmon mixture into mold. Put in refrigerator overnight; unmold. Cover outside with chopped parsley. Serve with crackers.
Cream butter and sugar; add egg yolks, beat. Add pineapple. Dissolve cornstarch in milk, add to mixture and mix. Fold in egg whites. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until brown and firm in the center.
Mix all ingredients and top with mild Cheddar cheese. Bake at 350° for 30 minutes. Serve with your favorite crackers and serve as an hors d'oeuvre or snack.
This makes enough for 2 pies. Bake at 350° for 1 hour or so.
Make a paste of cocoa and vinegar; set aside. Cream sugar and buttermilk. Add eggs and beat until very fluffy. Add paste. Sift flour, soda and salt together. Add buttermilk and sugar mixture, vanilla, food coloring and flour to batter. Add flour, a little at a time, mixing well after each addition until all is used. Bake at 350° in 9 x 12-inch pan or two 9-inch round pans for 30 minutes.
Mash salmon thoroughly. Add onion. Beat 3 eggs and add milk to eggs. Mix. Combine bread crumbs, salmon, egg mixture and most of cheese. Add salt and pepper. Pour in casserole. Dot with remainder of cheese. Bake 30 minutes at 300°. Serves 6 to 8.
Put large linen cloth or large new cheesecloth on table for rolling up strudel.
You will need 1 Reynolds oven bag (large size, 14 x 20-inch).
Mix well drained vegetables together. Mix sugar, vinegar, oil, salt and pepper. Bring to a boil. Cool slightly and pour over vegetables. Serve cold with slotted spoon. Refrigerate. (This will keep up to a week.)
Mix egg yolks and milk, slowly add lime juice while stirring briskly. Poor into crust and bake at 350 degrees for 12-15 minutes. Cool and serve.
Heat seafood in oil in skillet or wok. Add frozen vegetables. Cook 5 to 10 minutes until done. Add seasoning; stir well.
Sift together in cake pan the flour, cocoa, salt, sugar and vanilla. Make 6 wells. Put into wells the oil, vanilla and vinegar. Pour over the cold water. Mix with a fork. Bake 40 minutes at 350° in 9 x 13 pan.
Preheat the oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
In a medium skillet, heat oil over low heat. Add onion, garlic and curry powder. Cook until tender, stirring frequently. Blend in tomatoes and raisins. Simmer, uncovered, 10 minutes, stirring occasionally. Mix in potatoes and green beans; cover and heat through. Season to taste with salt and pepper, if desired. Serves 4.
Cream butter and sugar. Add eggs and vanilla. Sift flour and cocoa together. Add to butter mixture. Fold in coconut and pecans. Bake at 350° for 30 to 35 minutes. While cake is still hot, spread on top the Marshmallow Creme. Cool cake. Frost.
Mix sugar and flour well. Beat eggs and add to sugar mix. Add milk and stir well. Pour over fruit. Bake at 400° for 15 minutes, then at 350° for 25 to 30 minutes.
Preheat the casserole dish with stick of margarine in it. Mix in another bowl: 1 cup flour,	1 cup sugar and 1 cup milk. Stir these 3 ingredients well and	then pour into the casserole dish over the margarine. Do not stir at any time. Put fruit in dish on top of the batter. Bake	30 minutes at 325° to 350°.
Put lutefish in a glass oven dish with a little water. Cover with wax paper. Turn microwave on High for 5 minutes. Then check with a fork it it's flaky. If not, put in a few minutes and check again. When done, drain off water.