HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Saute scallions until soft in 1 teaspoon margarine. Combine scallions, asparagus, milk, eggs, 1 ounce cheese and seasonings. Butter a 7-inch pie dish with remaining margarine; pour in egg mixture. Sprinkle with remaining cheese. Bake for 35 minutes, until knife inserted comes out clean.
Bake cake as directions indicate; while still warm pierce with fork and pour on Kahlua or coffee. Set aside. Make pudding and chill. Break cake in small pieces. Crush the candy bars and shave the milk chocolate bar. Layer in large glass bowl or trifle dish as follows: cake, pudding, crushed candy, sprinkle with chocolate chips, sprinkle with nuts, Cool Whip. Continue until bowl is full. End with Cool Whip and top with shaved candy bar. Refrigerate a couple of hours.
Thaw Rock Cornish hens and quarter. Beat egg slightly and combine with milk. Gradually add to flour, mixed with salt; stir to a smooth batter.
Mix Cool Whip, pineapple and pudding together. Slice Puffs in half and put the filling between.
Mix all ingredients together and refrigerate. Refrigerate at least 4 hours. Serve in hollowed out bread round or spread on party bread slices.
Combine the 1/4 cup corn syrup, brown sugar and margarine. In medium size saucepan, cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add Rice Krispies, stirring until well coated. Press evenly in 9-inch pie pan to form crust. Stir together peanut butter fudge sauce and the 3 tablespoons corn syrup. Spread half the peanut butter mixture over crust until firm. Allow ice cream to soften slightly. Spoon into frozen crust and spread evenly. Freeze until firm. Makes 8 servings.
Slice the steak into very thin strips, about 1/2 x 2 1/2-inches In a large skillet heat the butter. Saute the onions and garlic, stirring frequently. Add the steak and mushrooms and cook until the meat is browned on all sides.
Mix all ingredients, adding one egg at a time.	Pour in two loaf pans.	Bake 40 to 50 minutes at 350°.
Dissolve yeast	in 1/2 cup warm water with 1 teaspoon brown sugar. Pour boiling water over oats, whole wheat, salt, cooking oil and honey and cool	to lukewarm. Add eggs and yeast and enough bread flour to finish. Knead twice and bake in a 400° oven for 10 minutes, then at 350° for 25 to 30 minutes.
Let cream cheese soften. Beat until creamy. Add milk and hot sauce to taste. Mix well.
Mix warm spaghetti with Salad Supreme seasoning and Italian dressing. Add chopped vegetables and olives. Mix well and refrigerate.
Mix first 3 ingredients (works well in processor). Roll into 1-inch balls; roll in crumbs. Bake at 375° for 25 to 30 minutes.
Combine flour, baking powder and salt. Cream butter and sugar until light and fluffy; blend in eggs, one at a time. Mix all with milk and vanilla. Blend well. Turn 2/3 of batter into 10-inch tube pan, greased on bottom. Add syrup, soda and vanilla to remaining batter; mix well. Pour over white batter and bake in 350° oven for 65 to 70 minutes.
Cook chicken in water until tender and cool. Pull off bone. Add back to broth and cook with potatoes, onions and carrots. When vegetables are cooked, add noodles and cook about 8 minutes longer.
Beat egg white with 1 tablespoon water; coat pecans with mixture. Mix sugar with cinnamon and salt. Coat pecans and stir. Bake at 300° for 20 minutes, then stir. Decrease temperature to 250° and bake additional 30 minutes. Let cool, then enjoy.
Beat eggs; gradually add sugar. Stir meal and flour into eggs; mix well. Stir in milk and butter; add vinegar and vanilla. Pour into 9-inch unbaked pie shell. Bake 45 minutes at 325°.
Mix all ingredients. Bake for 1 hour at 325° to 350°.
Boil water, brown sugar and butter for 10 minutes. Add vanilla; mix remaining ingredients and drop by spoonfuls in sauce. Bake 10 minutes. Yields 4 to 6 servings.
Boil chicken until very tender. It's very important that chicken is tender. Debone. Save broth.
Dip roast in seasoned flour and brown well. Simmer in pot with water to cover until tender. Remove roast and cool. Add to the pot of stock: carrots, onion, potatoes, cabbage and celery. Add enough water to cover and boil until tender.
Cream together sugar and oil; add eggs and pumpkin. Mix well. Add water and dry ingredients and mix together. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Place 1/2 cup of filling in center of each tortilla. Dot with margarine. Fold tortilla and place folded side down on a lightly greased jelly roll pan. Brush with milk and sprinkle with cinnamon and sugar. Bake in oven at 350° for 20 minutes. Serve warm with ice cream or Cool Whip.
In 9-inch ovenproof skillet, cook salt pork over low heat until very crisp. Remove and chop finely; drain off all but 1 tablespoon of fat. Add onion and cook until tender. In large bowl mix together corn meal, flour, baking powder, salt and sugar. In small bowl beat eggs with buttermilk and orange juice. Add egg mixture all at once to dry ingredients and stir just until mixed. Stir in salt pork and onion. Heat the skillet. Turn in batter and bake in 350° oven for 30 to 35 minutes. Serve hot with butter.
Cook cored cabbage in a large pot of boiling water, removing leaves as they soften. In 4 tablespoons oil saute chopped onion. When soft, remove to a large bowl. To oil in pan, add additional 1/2 cup oil, crushed tomatoes and 1 Knorr cube. Simmer for 10 minutes.
Combine first 5 ingredients and mix well. Fold in the Cool Whip. Oil a mold and fill with mixture. Cover tightly and freeze 24 hours. Set out 20 minutes before serving. Unmold and serve.
Pear juice and water make 1 cup. Heat and set Jell-O until it starts to thicken. Beat cream cheese with milk. Add Jell-O to pears. Fold in Cool Whip.
Cream butter, sugar and vanilla in a medium mixing bowl, beating at low speed. Add eggs and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans and coconut. Pour mixture into pastry shell. Bake at 350° for 35 to 40 minutes.
Pack in quart fruit jars. Put water to top, then add 1 teaspoon of salt and seal lid.
Preheat oven to 275°. Make incision around head of garlic to remove the outer skin from the top half of head. Arrange in a baking dish which will hold them (about 7-inch). Dot with butter. Pour 1/3 cup olive oil over heads. Salt and pepper well. Put thyme here and there. Bake, covered, for 30 minutes; then uncovered, basting every 15 minutes. Bake 1 to 1 1/2 hours longer. Serve by spreading garlic and soft white cheese on Italian bread.
Cream 1/2 cup margarine. Add sugar and mix well. Add eggs. Combine food coloring and cocoa, making a paste. Add to mixture. Add alternately to mixture the buttermilk, flour and vanilla. Mix quickly in jar or cup of vinegar and soda. Then add to batter. Bake at 350° for 35 minutes in greased and floured pan.
Brown meat and onions, drain. Stir in barbecue sauce and set aside. Heat oven to 375° F. Unroll crescent dough into 4 long rectangles on ungreased cookie sheet, overlapping long sides. Firmly press perforations and edges to seal. Pat to form 15 x 13 in. rectangle. Spread meat mixture lengthwise in a 4 in. strip down center of dough to within 1 in. of end. Top meat with cheese slices, fold shorter sides of dough 1 in. over filling. Bring long sides of dough rectangle over filling overlapping edges. Pinch to seal. Sprinkle with sesame seeds. Bake at 375° F for 20 - 25 minutes. Let stand 5 minutes before serving. Serves 6.
Combine shortening and peanut butter and mix well. Gradually add granulated sugar and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well. Add sifted flour and mix well. Drop dough by teaspoonfuls onto greased cookie sheet or roll dough into balls 3/4 to 1-inch in diameter. Press lightly with a fork to flatten. Bake at 325° (slow oven) 15 to 20 minutes.
Cook broccoli for 5 minutes; drain well. Combine other ingredients except cracker crumbs; sprinkle them on top. Bake at 400° for 20 minutes.
In a saucepan, combine first 3 ingredients. Heat until cheese is melted. Dissolve gelatin in cold water; stir into hot cheese mixture. Cool, then add whipping cream and nuts. Pour into dish and chill until firm. May use Cool Whip in place of cream.
Preheat oven to 350°. Stir all ingredients together. Mix well. Pour into greased 9 x 5 x 3-inch loaf pan. Bake approximately 50 minutes or until bread pulls away from sides of pan. Remove from pan and cool on rack.
Mix butter, 1/4 cup sugar and eggs. Add flour, baking soda, baking powder, salt, sour milk and vanilla.
Heat together pineapple juice and apple juice. Mix together cornstarch and water. Add to hot juice and heat until thickened. Add crushed pineapple. Stir. Serve over pancakes, waffles or French toast.
Mix all ingredients together, then knead; put into greased bowl and let raise 2 hours. Roll out dough and cut into roll shape; bake on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix butter and honey in small bowl until blended. Store in refrigerator. Makes 1 cup.
Combine juices, ginger ale and water. Just before serving, put in the sherbet. You can use orange and pineapple sherbet. This is good!
Blend cheese spread and butter until softened and well blended. Put bread in refrigerator to make it firm. Trim the crust and cut approximately 1-inch squares. Spread on all sides with cheese mixture. Grease cookie sheet. Brown cubes in a 375° to 400° oven for 5 minutes or until brown. Serve hot. Can be prepared ahead of time and frozen (unbaked). Remove from freezer 1 hour before serving.
Bake 1 pie crust at 350° until golden brown. Heat apples with water (undrained), 1 cup apple juice and rum extract to a gentle simmer until apples are soft. In small bowl combine 1/2 cup apple juice, cornstarch, apple pie spices and salt. Mix well. Add slowly to simmering apples. Stir gently but completely. Cook for 1 minute after mixture starts to boil. Remove from heat. Stir 1 cup Equal into mixture. Cool and pour into cooled pie shell. Place uncooked pie shell on top of filled shell. Seal and crimp around edges. Brush with water. Bake at 325° until golden brown.
Cook potatoes and drain. Combine all ingredients. Salt and pepper to taste. Refrigerate for several hours before serving.
Saute the onion in oil. Add beef; pour off fat. Add remaining ingredients. Heat through; simmer 15 to 20 minutes. Serve over spaghetti, noodles or rice.
Mix sugar, oil and eggs. Then add other ingredients and mix well until creamy. Bake in greased Bundt pan at 350° for 50 minutes.
Whisk together the flour and wine or beer until batter is smooth. Dip shrimp in batter, then dip into the shredded coconut, turning to coat all sides. Pour oil into large, deep frying pan; heat over high heat to 375°. To be sure oil is hot enough, drop shred of coconut into oil; it should begin sizzling immediately. Fry shrimp in 2 to 3 batches without crowding, turning occasionally, until cooked through and curled and coconut is golden brown, 2 to 3 minutes. Remove shrimp with a slotted spoon; drain on paper towels. Serve hot. Makes 8 servings (3 shrimp each).
Sprinkle gelatin over 1 cup water; let stand 1 minute. In a large saucepan, bring the remaining 2 cups water to a boil. Add sugar and stir until dissolved. Remove from heat and add evaporated milk and almond extract. Stir in dissolved gelatin. Pour into a 9 x 13-inch baking pan. Refrigerate until set. When set, cut into 1/2-inch cubes. Place almond gelatin in a bowl and add fruit; toss gently. Makes 12 servings.
Melt grease and cool it. Slowly pour lye in melted grease and stir. Be careful while stirring. Let mixture set completely.
Combine all of the ingredients. Cook for 30 minutes in the microwave on Medium-high.
Put all ingredients in a saucepan; cook for 10 minutes. Watch to prevent boiling over. Skim off the white froth. Cool. Serves 6.
Cook together until desired taste and thickness. Can, as you would other foods. If too hot for taste, add tomato sauce only when ready to eat.
Beat flour and sugar into eggs. Blend in melted butter. Stir in chocolate bits and walnuts. Pour into a pie shell; bake for 1 hour at 325°.
Cook macaroni according to package directions. Mix all ingredients together. Put in greased casserole. Sprinkle with paprika. Bake at 350° for 45 minutes.
Mix together with just enough milk that mixture will slide off spoon easily, drop in hot oil, brown until inside is cooked well.
Beat sugar and eggs. Melt margarine and add to eggs. Add dry ingredients. Beat well. Add vanilla and nuts. Grease and flour a 13 x 9-inch pan. Bake at 350° for about 35 minutes. Cover with miniature marshmallows when you take from oven. Make icing while cake is baking and pour over marshmallows.
Cream magarine and peanut butter. Add powdered sugar and vanilla. Make small patties 1/2-inch thick. Melt over hot water the chocolate chips and 1/4 block of paraffin wax. Line muffin pans with cupcake papers. Cover bottom with 1 tablespoon chocolate mixture. Add peanut butter patties. Cover with chocolate. Cool. May use almond bark instead of paraffin mixture.
Sprinkle generously with kindness and plenty of faith. Mix well with love, patience, understanding and a dash of laughter. Spread over a period of a lifetime and serve everybody you meet.
Pour boiling water over oatmeal. Let stand for 20 minutes. Cream sugars, margarine and eggs. Add oatmeal mixture. Add dry ingredients. Beat well. Bake at 350° for 35 to 40 minutes.
Break broccoli and cauliflower into bite-size pieces. Chop onion fine. Fry bacon crisp and set aside. Add raisins. Mix dressing and pour over the vegetables.
Mix pudding and Tang in bowl. Pour juice from pineapple into mixture. Add fruit (drained), pineapple and 2 bananas.
Mix first 5 ingredients well. Put in casserole dish and spread Miracle Whip on top. Then sprinkle the bacon on top of this, followed with the Parmesan cheese. Chill overnight.
Have all ingredients at room temperature. Soften yeast in a little warm water. Add honey, sugar or molasses and set aside about 15 minutes (while you eat breakfast or wash dishes). Mix flour and salt; gradually stir in yeast mixture. Add water or milk until dough is consistency of thick porridge (more moist than the usual bread dough). Spoon dough into 3 greased loaf pans. Set in warm place until dough rises nearly to the top of pans. (This will allow another 20 to 30 minutes to do odds and ends about the house.) Bake 45 to 60 minutes at 375° until crusty. Turn out on rack to cool.
Beat egg yolks. Add milk, then dry ingredients. Fold in beaten egg whites. Using an abelskiver pan, fill each hole 1/2- full of oil or crisco. Heat; fill wells with batter. Right away begin turning them, one at a time, until all are turned and cooked. They are small and round, and are done fast. Makes 4 dozen.
Saute celery and onion. Add almonds, mayo and soup. Mix and bake 15 minutes at 400°. Take out and sprinkle Chinese noodles on top. Return to oven for 15 minutes at 375°.
Cut bread into 1-inch squares and cover bottom of 6 x 9-inch cake pan. Mix ingredients (minus bread) and pour over bread squares. Bake in 350° oven for 20 minutes, or until center is dry.
Beat butter, Crisco and sugar together. Add eggs and beat until fluffy. Add dry ingredients and milk, a little of each at a time. Add lemon and almond. Put in well-greased and floured tube pan. Bake 1 1/2 hours at 300°.
Combine butter and Blue cheese in a small bowl. Blend well. Stir in pecans or walnuts. Cut rolls in 1/3-inch slices. Toast desired number of slices on one side. Spread Blue cheese mixture on untoasted sides. Broil until bubbling. Store remaining spread in an airtight refrigerator or freezer. Makes about 1 1/4 cups spread, enough for about 48 appetizers.
Place ham on heavy aluminum foil. Cover ham with pineapple rings and add a cherry to each ring. Pack brown sugar in holes of pineapple before adding the cherries and around the pineapple rings. Fold up the aluminum foil, leaving an opening on top. Pour Coca-Cola through the opening and over ham. Close the opening. Place in a baking dish. Bake at 350° for 1 hour and 30 minutes or until heated through.
Brown meat with onion and garlic. Drain off fat. Stir in tomatoes; break up with a spoon. Add remaining ingredients. Simmer gently for 20 minutes, uncovered.
Remove skin from chicken, wash chicken and place in baking dish. Season each chicken breast with a small amount of salt and pepper. Pour mushroom soup and chicken soup over chicken and spread. Add enough water to cover chicken. Bake at 350° or 400° until chicken breasts are done. Remove from oven and top chicken with biscuits. Return to oven and bake at temperature specified on can until biscuits are golden brown.
Remove	all sinews and soft	cartilage from chicken breast. Cut the breast into small strips about 1 1/2 inches long and 1/2 inch	wide. There should be about 1 1/2 cups. Scrape and	trim the asparagus. Cut off and discard any tough ends. Cut	the asparagus	on the diagonal into 1 1/2-inch lengths. Drop the pieces into boiling, salted water; drain. Set aside. Bring enough water to a boil to cook the pasta; add pasta and cook to the desired degree of doneness.
Butter base and sides of 13 x 9 x 2-inch dish and place 9 sheets of fillo separately into dish, brushing each with butter. Mix nuts, 1/4 cup sugar and spices and spread half of this mixture over fillo. Top with 2 sheets of fillo, brushing each with butter. Spread remaining nuts on top and finish with remaining fillo, brushing each with butter.
Beat all together. Butter baking dish. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture.
Roll out defrosted puff pastry to 13 x 16-inch. Salt and pepper fillet and brown in oil. Saute shallots in butter. Add diced mushrooms. Saute until all liquid is gone, then add mustard.
Chop your green onions and same blades too. Chop radishes and chipped beef. Mix all ingredients together and then roll into ball and then roll in chopped pecans.
Thoroughly blend flour, sugar, soda, salt, cinnamon and nutmeg. Make a well in center, add pumpkin, eggs, oil, water and vanilla. Mix until smooth. Add nuts and fold in well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix flour, baking powder and salt. Mix in shortening with fork until crumbly. Stir in milk. Mix enough to wet the dry ingredients. Drop dough from tablespoon onto a greased baking pan. Bake at 450° for 10 to 12 minutes, until lightly browned. Makes about 4 biscuits.
Cream shortening. Add sugar gradually and cream thoroughly. Blend in well beaten egg and molasses.
Mix all together. Bake at 350° for one hour. Makes 5 to 6 baby loaf tins.
Cook on top of stove. Salt, pepper and flour meat; brown in pot using oil. Remove meat from pot; drain excess grease. Mix soup, water, tomato sauce and soup mix; bring to a boil and add roast. Simmer for 1/2 hour. Add onions. Simmer for 1/2 hour. Add carrot chunks. Simmer 1 hour. Add potatoes. Simmer 1 hour.
Cut butter into flour, sugar and salt until crumbly. Press into a 13 x 9-inch pan. Arrange apples on top and sprinkle lemon juice on top. Combine sugar and cinnamon on top. Bake at 375° for 20 minutes. Combine remaining sugar with remaining ingredients and spoon over. Bake another 20 minutes.
Peel carrots; slice and cook in small amount of water until barely tender. Drain and cool. Place a layer of carrots in a shallow dish. Top with layer of green pepper and layer of onion. Repeat until all is used.
In a small mixing bowl, combine garlic, ginger root, salt, red pepper, black pepper, cinnamon and cardamom. Stir in ketchup, vinegar and water. Set aside. Rinse chicken breasts; pat dry with paper towels. Brush both sides of each chicken breast with garlic mixture. Place chicken in a shallow baking pan. Bake, uncovered, in a 375° oven for 45 to 55 minutes or until no longer pink. Makes 8 servings.
Set yeast and 1/2 cup warm water in small bowl to mix. When yeast mixture is dissolved, in large bowl, put 1 cup warm water. Add flour and stir well. Add eggs, sugar, shortening and salt. Stir well. Set in refrigerator to cool or overnight.
Brown meat and onion; add beans, salt and seasoning. Simmer 10 minutes. Drain and cool. Add lettuce, tomatoes and cheese. Gently toss together with meat mixture. Add crushed chips just before serving.
Cook spaghetti; drain. Add chicken, onion, pepper, pimento, celery, 1 can cream of mushroom soup, 1 can cream of chicken or cream of celery soup, 1 to 2 cups chicken broth and 1/2 stick oleo. Mix together and bake at 350°.
Mix together first 5 ingredients. Top with melted margarine mixed with Ritz cracker crumbs. Sprinkle on top. Bake at 350° for 30 minutes.
Mix together first 5 ingredients and simmer for 10 minutes. Add ham and heat 5 minutes. Serve on buns.
Wash beans; soak all day, then parboil about 1 hour. Put in crock-pot, then add other ingredients. Cook 8 to 10 hours.
Sprinkle lemon juice over apples. Add chicken, celery, grapes, salad dressing and seasoning; mix lightly. Press mixture into a 1 1/2-quart bowl; chill several hours. Unmold on serving platter spread with lettuce leaves or choose the following option.
Heat creamed corn, cream cheese and flour until cheese is melted. Add onion, mushrooms and whole corn. Bake at 350° for 30 to 45 minutes. Sprinkle bread crumbs on top.
Put all ingredients in a large casserole dish. Cook at 350° for 1 hour in oven. Stir approximately 3 times while cooking.
Cook cake mix as directed. Cool and slice into 2 more layers. Use a piece of sewing thread to slice. Mix sugar and sour cream. Add 1 1/2 packages of the coconut. Place filling between layers and sprinkle with remainder of coconut. Let stand several hours before serving. Store in refrigerator. Freezes well and stays moist a long time.
Cut sausage into tiny pieces. Fry until done. Drain. Pinch bread into small pieces in a large container. Add sausage, pickles, onions, celery, black pepper and broth. Add broth slowly and just enough to make the mixture stick together. Put into a baking dish or casserole dish. Cover with foil. Bake at 350° until heated through. Brown top of dressing.
Preheat oven to 375°. Cut chicken in long strips and brown in skillet sprayed with nonstick cooking spray. When chicken is brown, add onion and cook 5 to 7 minutes. Remove from heat and set aside. In a bowl, combine sour cream and mayonnaise. Very gradually add chicken broth to sour cream mixture, stirring constantly. Don't add broth too fast. When thoroughly mixed, cook over medium heat, stirring constantly until mixture starts to boil. Add shredded cheese and stir until cheese is melted. Dip tortilla in the enchilada sauce, making sure both sides are covered with sauce. Fill with chicken-onion mixture and cheese. Roll tortilla, when filled, and place in a small casserole dish sprayed with cooking spray. When all filled and rolled, pour cheese and sour cream mixture over rolled tortillas. Sprinkle top with remaining cheese. Cover and bake at 375° for 20 to 25 minutes.
Beat egg. Add rest of ingredients except fruit. Mix on low until blended. Spread in 9-inch pan. Place fruit evenly on top of batter. Batter will rise in between fruit to cover it. Bake at 400° for 25 to 30 minutes or until golden brown. Serve warm, topped with whipped cream.
Drain fruit. Whip softened cream cheese. Add sugar and sour cream. Add fruit and marshmallows. Pour into a loaf pan and refrigerate.
Grease 13 x 9 x 2-inch baking pan. In large saucepan over low heat, stir together first three ingredients. Stirring constantly, bring to boil and boil 3 minutes. Remove from heat. Add cereal; toss to coat well. Press into pan. Cool. Cut into 2 x 2-inch squares. Makes 32.
Sift 2 cups flour and salt, cut in shortening. Add egg yolk and 1/2 cup milk. Stir with fork. Form into a ball. Pat half of the dough into the bottom of a 9 x 13-inch cake pan. Place apples on dough. Sprinkle with sugar and remaining flour and cinnamon. Dot with 1 tablespoon butter. Roll other half of dough out thin. Cover with the apple mixture. Bake at 350° for 45 minutes. Frost with mixture of powdered sugar and remaining butter and milk. Cut into squares. Serves 12.
Saute onion until soft in oil. Add remaining ingredients. Simmer all for 10 minutes on low heat. Divide short ribs or spareribs for serving. Place in shallow pan. Bake 1 1/2 hours in a 325° oven. Brush every 1/2 hour with the sauce and turn. Serves 4 to 6.