HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a large skillet on medium heat. Add onion; cook and stir until tender, but not browned. Stir in vegetables, milk, soup and pepper. Bring to boil. Stir in tuna, rice and parsley. Cover. Remove from heat, let stand 5 minutes.
In a large skillet, brown ground chuck until done. Drain. Add salt and pepper to taste and tomato sauce. Mix well. Meanwhile, cook macaroni according to package directions. Drain and add to meat mixture. Pour into greased casserole dish. Top with cheese and bake at 350° until bubbly. Serves eight.
Preheat oven to 375°. Combine cherries and sugar and let stand 10 minutes. Place in sieve and let drain very well. Place in a 9-inch pie plate and set aside.
Add to above mixture and chill dough. Roll to 1/8 inch thick. Put on greased cookie sheet. Bake 10 to 12 minutes. Makes 2 to 3 dozen.
Brown meat with onions and bell pepper. Add salt and pepper, chili powder, parsley flakes and simmer for about 10 minutes. Add remaining ingredients except red beans. Let simmer for about 45 minutes to 1 hour. Add red beans last.
In a bowl, melt butterscotch chips in the microwave at 30% until melted (about 3 1/2 minutes). Add peanut butter and microwave at 30% for about 3 minutes more. Add to Rice Krispies and spread in a buttered 9 x 13-inch pan. Refrigerate until firm. Makes 16 to 20 bars.
Spread very soft cream cheese in a 12-inch glass lipped dish or tray. Pour on pizza sauce. Layer olives, onion, pepper and mushrooms over sauce. Sprinkle on cheese very generously. (May be made the day before and refrigerated, but bring to room temperature before serving.) Serve with crackers or chips.
Mix sugar, milk, and butter in glass saucepan. Boil 1 1/2 minutes. Remove from heat and stir in vanilla and peanut butter until dissolved. Stir in oats. Drop from tablespoon onto wax paper and let cool.
Blend crust ingredients thoroughly. Press crust over bottom and halfway up sides of a 9-inch spring-form pan sprayed with nonstick vegetable spray. Bake in preheated 350° oven for 8 to 10 minutes. Cool.
Cut onion in small pieces and saute in butter. Add beef; cook until brown. Combine tomato sauce, water, salt and pepper and pour over meat mixture. Remove from heat. Slice eggplant and brown lightly. Place layer of eggplant in 1 1/2-quart casserole. Add layer of meat mixture. Repeat layer. Pour sauce over all. Bake, uncovered, at 350° for 20 to 30 minutes. Yields 5 to 6 servings.
Saute first 5 ingredients until browned. Then add salt, oregano and wine. Simmer for 5 minutes. In 1 tablespoon butter, saute mushrooms and onions until limp. Remove to plate. Add 1 tablespoon butter. Add liver and saute until browned, about 2 minutes on each side. Add salt, oregano and wine. Heat to boil. Reduce heat to simmer, cover and cook 5 minutes. Add mushrooms and onions; heat briefly.
Mix all ingredients together, pack firmly in dish. Save some tomato to spread on top. Bake at 350° for 1 hour.
Cut up cooked chicken. Mix soups, sour cream and chicken. Add salt & pepper to taste. Put in casserole dish. Crumble crackers and spread on top. Melt butter and pour on crackers. Sprinkle with poppy seeds. Bake in 350 degree oven for 30 minutes or until bubbly.
Mix all ingredients in a large mixing bowl. Pour into inside chamber of a 4-quart ice cream freezer. Finish filling up container to fill line with milk. Stir with tumbler.
Beat eggs, flour, margarine, milk, salt and pepper. Pour into a 9-inch pie plate. Sprinkle bacon or ham and cheese over top and gently press. Bake at 350° for 35 to 40 minutes.
Drain beans and reserve juice for later. Brown ground beef; add onion and bell pepper. Drain. Add salt and pepper to taste. Combine beef mixture and beans; add ketchup, barbecue sauce and brown sugar. Add chili powder and Worcestershire sauce to taste. Simmer together for 30 to 40 minutes.
In a 10 x 6 x 2-inch baking dish, mix together cherries and 1/2 cup sugar. Stir together flour, baking powder and salt. Cream butter and 1/3 cup sugar; beat in egg until blended. Add flour mixture, orange rind and orange juice; stir only until flour mixture is moistened. Spread over cherries. Bake at 375° until a cake tester inserted in center comes out clean of batter (about 45 minutes). Makes 6 servings.
Combine flour,	baking	powder, baking soda and salt. Sift this over raisins	or currants mixed with caraway seed. Stir well and add buttermilk to make a soft dough.
Mix all ingredients together. Bake at 350° for 1 to 1 1/2 hours.
Cook potatoes in skins in salted water until tender (about 25 minutes). Drain, cool and peel. Combine margarine, sugar and lemon juice in large skillet. Heat slowly, stirring constantly, until bubbly. Add potatoes. Heat slowly, spooning syrup over potatoes until glazed. Stir in water; cover. Heat 5 minutes longer. Spoon into heated serving bowl; sprinkle rind on top. Makes 8 servings.
Mix all ingredients and bake 45 minutes at 325°. Cool 10 minutes. Spread frosting.
Beat cream cheese and sour cream until smooth. Add Italian spices and blend. Stir in shrimp by hand. Refrigerate several hours or overnight to allow spices to blend. Serve with chips or vegies.
Combine with pastry cutter, flour, crisco and sugar. Dissolve yeast in warm water. Add yeast and buttermilk to dry ingredients. Let rise 1 hour (can be baked without rising). Roll out & cut. Bake at 400 degrees for approximately 12 minutes.
Melt butter and pour into a 9 x 13-inch baking pan. Sprinkle remaining dry ingredients (in order listed) over melted butter. Pour milk over all. Bake at 350° for 25 minutes or until top is lightly browned. Cool and cut in squares.
Using regular Sure-Jell follow directions for 5 to 8 ounce cups scald, peel and chop tomatoes (approximately 2 1/2 pounds). Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups into 6 to 8 ounce quart saucepan. Add lemon juice and rind. Measure sugar and	set aside. Stir n Sure-Jell into mixture and bring	to a boil over high heat, stirring. Instantly add sugar, stir to full boil. Boil hard for 1 minute. Stir occasionally.	Skim off foam.	Ladle into jars, leaving 1/4 inch atop. Fill jars with hot tomatoes. Screw bands on firmly.
Mix all ingredients. Pour into 2-quart casserole or 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Mix milk and pudding until thick. Add Cool Whip. Beat and pour into graham cracker crust.
Grind berries and orange rind. Add sugar and let stand 2 hours. Mix jello and hot water; when it starts to jell, add cranberry mixture and the rest of the ingredients.
Preheat oven to 350°. Mix brownie mix, 3/4 cup Heath brickle, eggs and water. Mix thoroughly. Spread in 8 x 8-inch greased pan. Bake 45 to 50 minutes. Cool thoroughly.
Mix 3 cups flour, sugar, salt, margarine and yeast in 2 1/2-quart bowl. Add warm water. Beat at low speed, frequently scraping bowl, 1 minute. Stir in enough flour, 1 cup at a time, to make dough easy to handle. Knead dough until smooth and elastic, about 10 minutes. Place in greased 2 1/2-quart bowl. Cover with plastic wrap and let rise, at room temperature until double, about 1 1/2 hours. Punch down dough; cover and let rest 15 minutes. Divide dough into 18 equal parts. Shape into balls and roll in palm of the hand to make oblong shape and place on greased cookie sheets. Cover loosely with plastic wrap and let rise until double, about 1 hour. Mix egg whites and cold water; brush over rolls. Make slash about 1 1/2-inches deep and 2 inches long on each roll. Heat oven to 375° and place both cookie sheets in oven. Bake 15 minutes. Alternate cookie sheets; bake until golden brown, 15 to 20 minutes more. Makes 18 rolls.
Spread 2 cups bread crumbs in a baking dish. Spread 2 cups applesauce (mixed with 2 tablespoons sugar and cinnamon to taste) over bread crumbs. Heat in a warm oven at 350° for 15 to 20 minutes.
After mixing, take a handful of stiff dough and mash it into a round cake pan which has been lined with wax paper. Bake at 375° for about 12 minutes. Cool.
In the boiling water, steep the tea bags, cinnamon and cloves for 20 minutes. Remove tea bags and spices; add the sugar and stir until dissolved. Dissolve the jello in another 2 cups of boiling water. Add to the tea mixture. Add the pineapple juice and the lemonade. Divide the concentrate equally into 2 one-gallon containers (approximately 6 3/4 cups concentrate per container). Add 7 cups water to each container. Serve hot or cold over crushed ice. Serves 50.
Combine ingredients. Put into greased casserole and top with bread crumbs. Bake for 20 to 30 minutes at 350°. An 8 ounce package of noodles makes a little over 4 cups, but may use whole package.
Melt peanut butter, chocolate chips and butter in a huge pot. After melted, pour in Crispix cereal. After cereal is mixed in, pour into a grocery sack with the powdered sugar, then shake. Ready to chow!
Scrub carrots and cook in boiling water (salted) for 5 minutes. Drain. Chop parsley or celery leaves fine. Cook along with chopped or minced onion in melted butter or margarine over low heat until onion is golden brown. Stir flour into mixture until smooth. Add milk and stir until sauce is smooth and slightly thick. Season with salt, pepper and chopped parsley. Put cooked peas in medium-sized casserole. Cover with carrots and pour sauce over top. Sprinkle with grated cheese. Bake 30 minutes at 400°.
Dissolve yeast in 1 cup of warm water. Let stand 5 minutes. In a large bowl, mix salt, boiling water, sugar and margarine. When cool add two eggs and yeast mixture, plus 6 cups plain flour. Refrigerate at least 2 hours. Shape into rolls. Cook at 375 degrees until brown. Best when served warm.
Melt candy and 1 stick butter together. Set aside. Cream sugar, eggs and 1 stick butter. Add flour and soda. Alternate with milk. Add melted candy mixture. Add pecans. Bake in tube pan at 325° for 1 hour and 10 minutes.
Place drummettes in 10-inch nonstick skillet. Mix remaining ingredients; spoon over drummettes. Heat to boiling and reduce heat. Cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until chicken is done.
Combine 1 1/2 cups flour and next 5 ingredients in large bowl; mix well. Combine milk, water and 2 tablespoons margarine in a small bowl. Stir until butter or margarine melts. Cool to lukewarm (105° to 115°). Add milk mixture to flour mixture; beat at medium speed of electric mixer 3 to 4 minutes. Add egg and beat until well blended. Stir in 1/2 cup cheese and enough remaining flour to make a stiff dough.
Mix well and let set in refrigerator 24 hours. Bake at 400° for 15 to 20 minutes. Keeps well in refrigerator until all is used.
Boil chicken until it can be easily removed from bones. Save broth (about 2 cups). Put 1/2 of dressing mix in bottom of square pan and spoon broth over mix (about 1/2). Put deboned chicken over mix. In a small bowl, mix cream of chicken soup and sour cream; pour over chicken. Pour the rest of the dressing mix over this and spoon remainder of broth over the top. Bake at 350° about 45 minutes to 1 hour.
Peel and slice potatoes. Cook until tender. Drain. Pour into baking dish. In separate bowl, mix other ingredients. I usually mix this and put in microwave to melt. Stir it up good and pour over potatoes. You may want to crumble corn flakes and sprinkle on top. Bake for about 30 to 45 minutes.
Mix all ingredients together with an electric mixer until well blended. Bake in a greased baking dish at 375 degrees for 1 hour. Cool in dish and cut in squares.
In saucepan, mix sugar, cornstarch, salt, dry mustard and 2 eggs. Mix together. Stir constantly with a wooden spoon or it will be lumpy. Cook over medium heat.
Melt butter and chocolate. Remove from heat. Add flour and sugar. Mix well. Add eggs, one at a time, mixing well after each addition. Pour into buttered glass pie plate. Bake 40 minutes at 300°. Let cool 5 minutes. Cut into serving portions. Top each serving with scoop of vanilla ice cream. Must be served hot.
Combine first 3 ingredients in a large bowl; set aside. Combine sugar and evaporated milk in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°; pour over chocolate morsel mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped pecans. Spread fudge evenly into a buttered 15 x 10 x 1-inch jellyroll pan. Chill until firm. Store in an airtight container at room temperature.
Mix all ingredients in large ovensafe bowl. Bake at 350° for 60 to 75 minutes.
Cream butter and sugar and beat in eggs. Blend in orange juice and rind. Stir in remaining ingredients. Pour into a 9 x 5-inch loaf pan which has been greased on the bottom only. Bake at 350° for 50 to 55 minutes.
Prepare the cake mix according to package directions. Pour half the batter into a greased 9 x 13-inch baking pan. Bake at 350° for 20 minutes. Melt the caramels with margarine and milk in saucepan over low heat, stirring frequently. Pour over the baked cake. Sprinkle with chocolate chips and nuts. Spoon remaining cake batter over the caramel layer; bake at 250° for 20 minutes and increase the temperature to 350°. Bake for 10 minutes longer. Yields 16 to 20 servings.
Mix and cook over medium heat until forms a ball. Knead while still warm. Keeps forever in covered container.
Chop pasta al dente. Chop tomatoes (coarsely), retaining fluid. Drain tuna. Mix all ingredients, except olive oil. When pasta is done, drain and rinse in hot water.
Brown meat and onion in oil in Dutch oven; add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for 2 to 3 hours or until meat is tender.
Cook mostaccioli; rinse. Add all chopped vegetables and olives; mix. Add Parmesan cheese and dressing. Best if prepared the night before serving.
Cream sugar and oil together, then add eggs and anise. Put all dry ingredients into a small bowl. Alternate with the milk and flour mixture into the cream mixture until the batter is sticky enough to drop by level teaspoons on cookie sheets. Cook cookies for 8 to 10 minutes at 350° until bottom of cookies are golden brown. Tops will be white. Let cool; frost and decorate.
Mix sugar, cornstarch, salt and chocolate. Gradually add 1 cup boiling water. Cook and stir over low heat until thickened and smooth. Blend in butter and vanilla. Chill over ice water.
Combine flour, salt, pepper in plastic bag. Shake beef in bag to coat. Brown in hot shortening in skillet. Place meat in large baking dish or dutch oven. Add soup, 2 cups of water, onion and basil.	Cover and bake at 375° for one hour. Add vegetables and wine; bake for an additional hour or until tender.
Set aside 2 tablespoons cornmeal for topping. Combine remaining dry ingredients in large mixing bowl. Add juice, honey, egg and oil. Stir just until moistened. Pour batter into 8 cup ring mold. Sprinkle reserved cornmeal over top. Microwave on 80 for 7 to 8 minutes. Rotate dish 1/2 turn and cook on High for 1 1/2 to 2 minutes or until bread tests done. Remove from microwave and let stand 10 minutes. Makes 8 to 10 servings.
Boil breasts and layer in pieces in long casserole dish. Cook broccoli 1/2 done and layer on top of chicken. Mix together cream of chicken, cream of mushroom, mushrooms, lemon juice and Miracle Whip. Spread on top of the broccoli. Sprinkle with cheese, then top with cracker crumbs. Cook at 350° for 1 to 1 1/2 hours. Serve over cooked rice.
Mix all of the dry ingredients in a large bowl. Add the boiling water. Stir together. When it's cool enough, put it on the table and knead it until it is thoroughly mixed.
Mix dry ingredients together and gradually add about 2 cups of milk. Stir until mixed thoroughly (I taste to see if it's sweet enough), then set on heat. Add a dash of vanilla. Cook and stir constantly until gravy starts to thicken. May have to add extra milk (my group likes it pretty thick). Butter a pan of hot biscuits. Open up several biscuits on plate, then pour gravy over top.
Sift together flour, soda and salt. Cream shortening and both sugars together. Add peanut butter. Add eggs and vanilla. Mix until creamy. Shape into small balls; roll in sugar. Place on cookie sheet. Smash (make crisscross) with a fork. Bake 10 minutes in a 375° oven.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in moderate oven at 350° for 1 hour. Remove from oven. Drain. Top with catsup. Return to oven for 5 to 10 minutes. Let stand for 5 minutes before slicing. Makes 8 servings.
Cook chicken until tender. Save broth. Cook broccoli. Using chicken broth, add margarine and flour to thicken, then add lemon juice and mayo. Layer broccoli, chicken, sauce and cheese in casserole dish. Bake at 350° until cheese is melted and bubbly.
Split fryer down back. Salt and pepper chicken pieces and rub with flour. Place 1 1/2 sticks butter or margarine in roaster; melt in oven. Roll fryer in melted butter and place split side down. Add approximately 1 1/2 cups water. Bake at 350 degrees until done, about 1 1/2 to 2 hours.
Preheat oven to 350°. Use a 9 x 12-inch dish. Mix flour, margarine and pecans. Spread in bottom of dish; bake for 20 minutes at 350°. While crust is cooking, mix sugar, cream cheese and 1/2 of the Cool Whip. Spread mixture over cool crust. Add fruit (well drained) at this point. Mix pudding according to package directions and spread over cream cheese mixture. Use the other 1/2 of Cool Whip for topping. Chill and eat. Delicious!!! Yields about 8 servings.
Put eggs, flour, salt, sugar and 1 1/2 cups milk in large bowl. Mix at medium speed until blended. Add the 1/2 cup or more milk; batter should be thin. Add 1/4 cup melted butter and blend. Preheat frypan (preferably electric) at highest temperature. Put small amount of batter in pan; spread thin by tipping pan. Turn when bubbly. Do not overbake. Roll and serve with butter, maple syrup or berry syrup and powdered sugar.
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion and melted margarine. Add salt and pepper. Turn into a 1-quart greased casserole. Bake, uncovered, at 350° for 35 to 40 minutes. Serves 6.
Combine Bix-Mix and sugar in mixing bowl. With pastry blender or 2 knives, cut in cream cheese and butter until crumbly. Stir in nuts. Add milk and stir until blended. Turn out onto lightly floured board or pastry cloth and knead 8 to 10 strokes. On waxed paper, roll dough into a 12 x 8-inch rectangle. Carefully turn onto greased baking sheet and remove paper. Spread preserves lengthwise down center third of dough. Cut 1-inch strips along long sides of dough, cutting from filling out to edges. Beginning at one end, fold strips at an angle across filling alternating from side to side. Chill in refrigerator for 30 minutes. Preheat oven to 400°. Bake 20 to 25 minutes or until golden brown. Drizzle with Confectioners Glaze.
Fry sausage and cut into 1/2-inch slices. Melt jelly and mustard in saucepan. Add sausages to jelly-mustard sauce and simmer for 20 to 30 minutes.
Cut salt pork in cube size pieces and fry until lightly browned. Remove pork from pan and stir in flour, mixing well. Add onion, bell pepper and garlic and simmer until tender. Return salt pork to pan. Add other ingredients and simmer until vegetables are tender.
Preheat oven to 375°. In medium bowl, combine mashed potatoes, 1/2 cup cheese and 1/2 can fried onions, mix thoroughly. Spoon potato mixture into greased 1 1/2 quart casserole. Using back of spoon, spread potatoes across bottom and up sides of dish to form shell. In large bowl, combine chicken, green beans, soup, milk and seasoning; pour into shell. Bake uncovered, at 375° for 30 minutes or until heated through. Top with remaining cheese and onions; bake uncovered 3 minutes or until golden brown. Let stand 5 minutes. Makes 4 to 6 servings.
Place chopped chipped beef in 13 x 9 x 2-inch casserole. Wrap bacon around chicken breasts and place on top of beef. Add mushrooms. Mix together the soup and sour cream and pour on the chicken. Add pepper. Cover casserole with foil and bake 2 to 3 hours in slow oven, 350°.
Mix first 5 ingredients together. Pour over chicken or steak. Marinate at least 20 minutes. Meat can then be grilled or broiled.
Saute onions, celery and bell pepper in margarine. Add Rotel and cook about 15 minutes. Add crawfish tails (you may want to saute them in a little margarine before adding to other ingredients, they will stay firmer). Mix in rice, soup and parsley. Pour into casserole and top with cheese. Bake at 325 degrees for 40 minutes. Serves 8.
Cook orzo; drain. Mix sugar, juice, eggs, salt and flour. Boil until thick and creamy. Pour mixture over orzo. Set overnight. Next day, add pineapple, oranges and Cool Whip.
Mix sugar, oil, eggs, flour, soda, salt and juice of fruit cocktail. Beat well. Fold in fruit. Pour into three 8-inch round pans. Mix brown sugar, coconut and 1/4 cup chopped nuts. Sprinkle on top. Bake at 350° for 25 to 30 minutes.
In a large mixing bowl, blend peanut butter, margarine and vanilla. Gradually add confectioners (powdered) sugar and powdered milk. Use pastry blender to completely blend the mixture so that no white powder is seen. Place in an 8-inch square pan. Press with spoon to make solid. Sprinkle 1 tablespoon powdered sugar on top. Cut into serving pieces.
Mix sugar, Wesson oil, eggs and vanilla. Add flour. Mix well. Add apples and nuts. Bake at 375° until done.
Rub seasoning on roast. Mix liquids, pour over roast, cover and refrigerate for 12 hours. Cook in oven at 200° all night long. It's great.
Mix cream cheese and chili together. Microwave about 3-4 minutes on high. Add Cheddar cheese on top to melt.
In large bowl, cream together butter and 3/4 cup sugar until light and fluffy. Sift together flour, baking powder and salt. Add eggs and lemon peel to butter and sugar and beat well. Adding a little at a time, mix flour mixture and milk into butter mixture, beating smooth after each addition until all milk and flour mixture has been added. Stir in walnuts. Pour into greased loaf pan. Bake at 350° for 50 to 55 minutes. Let cool in pan for 5 minutes. Take a toothpick and prick holes in bread. Mix 3 teaspoons lemon juice with 2 tablespoons sugar. Pour slowly over bread so mixture seeps in.
In a large bowl combine potatoes, eggs, pickles, onions and green peppers. Stir together mayonnaise, pickle juice, salt, pepper, celery seed and garlic salt. Gently fold together both mixtures and chill. Garnish with additional egg slices, if desired.
Mix together cream cheese, margarine and powdered sugar. Combine cake mixes, shortening and eggs together. Shape into little balls and put on cookie sheet. Bake at 350° for 10 minutes. As cookies are coming out of oven, bounce to make cookies flatten. Cool and fill with cream cheese mixture. Serve.
Season chicken with salt and plenty of pepper. Saute chicken in butter (using as little as possible). Add garlic cloves (whole, chopped or use a press). Sprinkle chicken with herbs and cover pan with a tight-fitting lid. Cook over medium heat for 25 to 30 minutes. When tender, remove chicken and add several tablespoons wine or sherry. (Water or juice is acceptable.) Stir well with pan drippings; boil until liquid is reduced and pour over chicken. Serve with noodles and steamed vegetables.
First, put rice onto boil. Cut tops off the tops of bell peppers and clean out the insides. Boil peppers in plain water 8 to 10 minutes until soft. Brown ground meat in butter. Drain all but 2 tablespoons of the liquid. Add onions and green onions and saute. Sprinkle beef bouillon, basil, Tabasco, garlic salt and chili powder. Add tomatoes, rice, cayenne pepper and grated cheese to meat sauce and mix well. Stuff peppers with mixture and place in a pan. Add enough water to cover bottom of pan. Bake 25 to 30 minutes at 350°.
In blender or food processor combine undrained tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth. Turn into a large saucepan; stir in chicken broth. Bring to boiling; cover and simmer for 20 minutes.
Blend all ingredients. Stir in cream. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake additional 50 minutes.