HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place uncooked macaroni in a 2-quart casserole. Pour cooking oil over (just enough to lightly coat), then stir. Add salt and pepper to taste. Add Velveeta, then stir. Add milk, enough to come up sides of casserole and just over mixture. Bake at 350° for 45 to 60 minutes or until done. Do not cover casserole during baking. Serves 6 to 8.
Preheat oven to 350°. Cream the butter, sugars and oil. Add eggs and vanilla; beat well. Add flour, mixed with cream of tartar, salt and baking soda. Stir in cereal, oats, coconut and pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten a little. Bake on lower shelf of oven 5 to 6 minutes. Move to middle of oven and finish baking, about 5 minutes, until lightly browned. Remove from sheet and cool. Two trays may be baked at the same time. Makes 8 to 10 dozen cookies.
About 2 hours before serving, peel sweet potatoes and cut into bite size chunks. Cut green peppers lengthwise into 3/4-inch wide strips. Cut onions into bite size chunks. Cut each mushroom in half (or into quarters if large); mince garlic.
Drain the pineapple and chop or cut the strawberries into smaller pieces. Then mix all ingredients together and freeze.
Cook noodles. Fry hamburger with onions and mushrooms. Layer meat, noodles and then cheese. Repeat and bake about 30 minutes.
Preheat oven to 425°. In large mixing bowl, combine all except first ingredient (the pie shell). Mix well. Pour into pie shell. Bake 15 minutes at 425°. Reduce to 350°. Bake 35 to 40 minutes longer or until knife inserted in center comes out clean. Cool. Garnish with dollops of Cool Whip or real whipped cream. Eat and enjoy. Refrigerate leftovers.
Grease and line tube pans and mix ingredients all together. Bake in oven at 275° for 2 1/2 to 3 hours. Decorate top with cherries cut in half and pecans about 1 hour before done. Use wooden toothpick to test doneness. Makes 2 tube pans and 1 loaf pan.
Divide the eggs. Mix egg yolks and cornstarch; beat thoroughly. Add milk. Put in double boiler; cool until thick. Remove from stove. Mix tablespoon butter and 1/2 cup coconut. Pour into baked pie shell. Beat egg whites until stiff, adding 2 tablespoons sugar to each egg white. Spread on pie crust; sprinkle coconut. Place in oven; bake until brown.
Melt chocolate pieces in double boiler. In a large mixing bowl, combine the eggs, milk, brown sugar, cinnamon, salt and the melted chocolate. Stir in bread cubes and nuts Turn chocolate mixture into an ungreased 10 x 6 x 2-inch baking dish. Place the filled baking dish into a 13 x 9 x 2-inch baking dish set on oven rack. Pour boiling water into the large pan around the smaller dish to depth of 1-inch, being careful not to spill any water into the chocolate. Bake uncovered at 350° for 60 to 65 minutes or until knife comes out clean. Serve pudding warm. Cut into squares. Top with whipped cream if desired. Makes 8 servings.
Stack ice cream and peanut butter on crackers to make sandwich. Wrap in wax paper and freeze.
Mix evaporated milk, sugar and salt in saucepan over medium heat. Bring to boil; cook for 5 minutes, stirring constantly. (Start timing when mixture starts to bubble.) Remove from heat. Add marshmallows, chocolate chips and vanilla; stir vigorously for 1 minute. Pour into an 8-inch square buttered pan. Let cool; cut into squares. Garnish with nuts, coconut and crushed peppermint stick candy.
Combine Worcestershire sauce, soy sauce, rum, garlic and chives in a bowl. Wash and dry chicken and place in bowl with marinade, turning to coat both sides.
Bake pie crust at 400° for 10 minutes. Combine sugar and flour. Stir in eggs, blending well. Add remaining ingredients. Pour into pie crust and bake at 325° for 40 minutes or until pie is set.
Mix all items together in a large bowl and store in an airtight container. Take some in your school lunch or to the playground, but especially on camping trips.
In a 15 x 9-inch oblong pan, press graham crackers and melted margarine into pan and allow to cool. Pour container of Cool Whip onto crust. Press sliced bananas into Cool Whip. Drain crushed pineapple and pour over bananas and smooth out gently. Sprinkle chopped walnuts over pineapple. Sprinkle chocolate morsels over walnuts. Garnish with maraschino cherries. Chill 4 hours before serving.
Cook frozen peas in broth until barely tender. Drain off liquid; reserve for later use. Stir sour cream into peas; heat only until peas are coated and cream is hot. Season to taste with salt.
Sift flour, sugar and 1/2 teaspoon salt into big mixing bowl. In saucepan, mix and bring to a boil water, oleo and cocoa. Pour over dry ingredients and mix. Add eggs, vanilla and soda, dissolved in buttermilk. Pour batter into greased cookie sheet (15 1/2 x 10 1/2-inch approximate size). Place in preheated 350° oven. Bake about 20 minutes or longer. After baking approximately 15 minutes, make the topping.
Reserve 1 cup of pecans to roll outside of ball. Mix all ingredients; make into ball. Coat with pecans. Refrigerate.
Spread pie filling evenly on the bottom of a greased 13 x 9-inch pan. Arrange pineapple over cherries or apples. Sprinkle the cake mix over the pineapple. Cover the cake mix with the melted butter and top with coconut and nuts. Bake at 350° for 1 hour or until done.
Mix crabmeat and cream cheese. Mix well and mold into meat loaf shape. Mix horseradish and ketchup together to your own taste; spread over dip. Sprinkle with parsley. Surround by your favorite crackers.
Cream sugar and butter well. Add eggs and beat into the first mixture. Add vinegar, vanilla and corn meal and mix well with all ingredients. Pour into unbaked pie shell. Bake at 350° for 30 minutes. (I bake pie shell for 5 minutes before adding the mixture.)
Combine first 7 ingredients, blending well. Place roast in shallow dish and pour marinade over roast. Cover. Place in refrigerator for 24 hours, turning once. Add roast, potatoes, carrots and marinade to baking dish and bake for 2 hours at 350°. Serve with pan drippings. You can make gravy with some of the drippings, if desired.
In thick saucepan, combine sugar, cocoa, salt and flour. Add milk, vanilla and margarine. Cook over medium heat until it boils. Reduce heat and cook until thickened. (This makes a thin syrup to serve over plain cake, etc. To make a thicker syrup to serve over ice cream, increase flour to 4 tablespoons.)
Prepare cake mix. Spoon into paper-lined cupcake tins, 2/3 full. Separately combine cheese and sugar. Add eggs, salt and chips and mix well. Spoon 1 tablespoon on center of cupcake. Bake at 350° for 25 minutes. Cool 10 minutes. Makes 2 1/2 dozen.
Heat oil in skillet over medium-high heat; add beef and cook. Add remaining ingredients; stir. Cover; reduce heat and simmer 6 to 8 minutes, stirring occasionally, until vegetables are tender-crisp, not mushy.
Boil noodles per package directions and drain. Beat eggs. Add sugar, melted butter, sour cream, mashed cream cheese and vanilla. Add noodles. Mix well. Pour into a large oblong baking dish that has been well buttered. Spread topping over and cover with foil. Refrigerate overnight.
Preheat oven to 350°. In a bowl, cream together butter and sugar. Add vanilla, then mix in flour and coconut. Drop by 1/2 teaspoonful on ungreased cookie sheets about 1-inch apart.
Mix the ingredients. Put in unbaked pie shell. Cook at 325° for 45 minutes.
Blend ingredients well. Chill thoroughly. Serve with assorted chips, crackers or raw vegetables. Makes 3 cups.
Mix eggs and sour cream together in one bowl. Mix bread crumbs and cheese in another bowl. Dip chicken in egg mixture then in bread crumbs. Place chicken in greased baking dish. Bake 1 hour at 350°.
Melt margarine in baking dish. Mix together, salt, baking powder, and sugar. Add enough milk to make a soft dough. Place dough on top of melted margarine. Spread evenly. Pour fruit (which has been heated to boiling point) over the top of the dough. Bake at 350° for 25 minutes. Serve with milk, cream, or ice cream.
Beat butter or oleo 30 seconds. Add 1/2 cup sifted powdered sugar and the vanilla; beat until fluffy. Beat in flour; stir in pecans. Roll into small balls and place on ungreased cookie sheets. Bake at 300° for about 18 minutes. Cool and roll in powdered sugar.
Mix well and pour in unbaked pie shell. Bake in 325° oven for 45 minutes.
Shred cabbage and cook in a small amount of water until tender. Drain. Heat mushroom soup and stir until creamy.	Put 1/2 of cabbage in casserole dish;	top with 1/2 of soup, 1 cup cheese and	1/2 of the crumbs. Put in remaining cabbage, soup, cheese and	crumbs	in same manner. Dot with butter. Salt and pepper to taste. Top with onion rings.	Bake at 350° for 45 minutes.
In a Dutch oven, cook carrots, zucchini, onion, and garlic in oil for 7 minutes until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, and macaroni and basil. Bring to boil. reduce heat to simmer uncovered 15 minutes and stir in parsley. Cook 5 minutes longer or until macaroni is tender.
In large heavy pan, brown ground beef in oil with onion, garlic and parsley. Add tomato paste, water, salt and pepper. Simmer 1 hour. Cook lasagna as directed on package. Mix together eggs and cottage cheese.
Cook macaroni for 8 minutes; drain and rinse with cold water. Set aside. Combine sugar, eggs, salt and flour with juices from fruits. Cook over low heat for 15 minutes, stirring constantly. Pour over cooked macaroni. Mix well. Let stand overnight in refrigerator. Before ready to serve, add Cool Whip; mix well, then add fruit and mix slightly.
Mix all ingredients and simmer to desired thickness. Put in sterile pint jars; seal and let stand 2 or 3 months to season.
Cream sugar, shortening and eggs. Make a paste of cocoa and food coloring, then add to sugar mixture. Add buttermilk alternately with flour. Mix soda and vinegar together and fold in carefully. Bake in 9-inch pans for 25 to 30 minutes at 350°.
Preheat oven to 350°. Place nuts in shallow pan and bake 8 to 10 minutes or until golden brown. Let cool. With paper towels, rub while warm to remove papery skins. Grind nuts in processor until finely chopped. Set aside. Process chocolate coarsely.
Brown beef and onion. Drain. Add potatoes. Pour in dish. Add cheese. Place in microwave or oven until cheese melts. Eat!
Mix together the sour cream, mayo and soup mix; stir well. Add chopped water chestnuts and scallions; stir. Squeeze thawed spinach to remove all water; stir in spinach. Refrigerate overnight. Serve with rye bread, crackers or vegetable dippers.
Add peanut butter, bird seed and cornmeal to melted beef suet. Mix well. Roll pine cones with the mixture. Attach florist wire to the tops of the pine cones, about 1/2-inch down, for hanging outdoors. Wire may be covered with yarn or ribbon.
Line broiler pan with aluminum foil. Spray well with cooking spray. Wash salmon steaks well and pat dry with paper towel. Arrange on broiler pan. In small bowl, combine 1 tablespoon of mayo per steak and 1 tablespoon of ketchup per steak and lemon pepper to taste. Mix well. Spread over salmon. Broil for 12 minutes. Turn oven off; leave steaks in oven for another five minutes.
Cream together first 4 ingredients in large bowl. Mix next 3 ingredients together and add to first mixture. Add flour, allspice, cinnamon, salt, baking soda and cocoa to all other ingredients. Grate and add zucchini. Pour into greased and floured 9 x 13-inch pan. Sprinkle with 1/2 to 1 cup chocolate chips. Bake at 325° for 45 minutes.
Beat all ingredients until thick and then knead lightly. Add flour until dough is soft and manageable. Place in greased bowl, cover with towel and let rise until double in bulk. Make into any kind of rolls. Place on greased pans and let rise again. Bake in 350° oven. Makes good cinnamon rolls, too.
Use medium grater on potatoes and onion. Mix. Add unbeaten eggs; stir until blended. Add flour, salt and pepper; mix well. Put enough shortening in skillet to make about 1/2-inch when melted. When shortening is very hot, spoon in potato mix. Use about 1/4 cup mix for each pancake. Pat them lightly with a spoon to spread to desired thickness. Fry on both sides until golden brown. Makes 12.
Shred peeled potatoes or cube and food process to mush. Salt and pepper to taste. Add egg and 1 cup of flour; blend to make a batter. (If too soupy, add flour by 1/2-cup increments.) Pour out onto hot griddle to form pancakes. Flip when edges appear gray and firm. Brown gently. Serve with butter, sausage and kraut.
Fill 5 quart plastic pail (with cover) with pickles standing on end, dill at top and bottom of pail, onion, garlic and mustard seed.
In saucepan, cook salt pork until crisp. Remove any lean pieces of pork; save. Add the potatoes, 1 1/2 cups of water, onion and clam liquor to drippings. Cook, covered, until potatoes are tender, 15 to 20 minutes. Add clams, 1 3/4 cups milk and the cream. Blend together 1/4 cup milk and flour; stir into chowder. Heat to boiling, stirring occasionally. Add salt, pepper and salt pork. Serves 6.
Put water, cloves and cinnamon in kettle. Bring to a boil; turn heat to low and simmer 5 minutes. Turn heat off; add tea bags and seep 7 minutes. Remove tea bags and add sugar, orange juice concentrate and lemon. Stir; use a fine strainer and strain the teas. (Can be frozen.) Great in the winter.
Combine ingredients, except coconut. Cook until thick over low heat. Add coconut to filling. Top with Cool Whip. Makes 2 pies.
Set aside 1 package dry yeast in 1/4 cup warm water. Heat milk. Mix 1/4 cup sugar, salad oil and salt. Add hot milk to sugar. Cool to lukewarm. Stir in yeast and egg. Add 2 cups flour and beat well with wooden spoon. Add 1 1/2 to 2 cups flour and mix until well blended and satiny. Let rise until at least double. Roll dough into balls the size of walnuts. Melt butter and roll balls in this, then roll in mixture of 1 cup sugar, cinnamon and nuts. Drop in angel food pan. Let rise until at least double. Bake at 350° for 30 to 40 minutes.
Slice onions into thin rings. Heat broth over high heat in wok or heavy skillet. Add the onions. Stir-fry until tender. Sprinkle with ground pepper.
Cut beef into serving pieces. Season lightly. Brown onion in butter or margarine. Add paprika and beef and brown lightly on all sides. Add stock. Cover and simmer until almost done. Add potatoes, cut in quarters, carrots and celery. Cover and cook slowly until done. Makes 4 to 5 servings.
Add all ingredients plus 2 cups cold water. Cook over medium heat, stirring constantly until thickened. Knead until smooth; keep covered.
Cook spaghetti. Saute beef in 1 tablespoon butter until brown. Add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green onion and green pepper. In a 2-quart casserole, spread half of the spaghetti. Cover with cheese mixture. Add remainder of spaghetti. Pour 2 tablespoons melted butter over spaghetti and spread tomato meat sauce on top. Chill thoroughly. Remove from refrigerator 20 minutes before baking. Bake at 350° for 45 minutes. This recipe may be assembled the day before and stored in refrigerator until time to remove for baking.
Combine buttermilk, butter, eggs and vanilla in large bowl, beating well. Combine flour, whole wheat flour, sugar, baking powder, soda and salt. Add to buttermilk mixture, mixing well. Place dough	on floured surface; roll out 1/4 inch thickness.	Fry in deep fat. Glaze with 2 cups powdered sugar, 3 tablespoons water and 1/2 teaspoon vanilla.
Grease pan; pour in cherry pie filling and pineapple, including juice, and mix with fork. Dump cake mix on top of fruit mixture. Slice butter and put on top of cake mix. Bake at 350° until top is brown.
For filling, combine together in mixing bowl: eggs, vegetables, meat, 1 cup Cheddar cheese, milk and onion; set aside. Combine shredded potatoes and 1/2 cup cheese. Press into bottom and up the sides of an ungreased 9-inch pie plate. Pour filling into potato-lined pie plate.
In large skillet, saut onions, garlic and squash in oil. Stir in green chili and corn. In a 9 x 13 x 2 baking dish, layer the vegetables, tortillas and cheese (1 cup). Pour soup over all and sprinkle remaining cheese on top. Bake at 325° for 30 minutes or until hot throughout.
Place chicken in casserole dish. Put a slice of cheese on top of each chicken piece, then put the soup on top of chicken and cheese. Combine stuffing with melted butter; sprinkle on chicken. Cover. Bake at 325° for 1 hour. Remove cover and bake for an additional 1/2 hour. Serve with white rice.
Sift flour, baking powder, salt, soda and cinnamon. Add the sugar, oil and eggs. Mix well. Add carrots, drained pineapple and nuts. Grease and flour 2 (13 x 9-inch) pans. Bake at 350° for 35 to 40 minutes.
Place cherry pie filling mix in a buttered 9 x 12 pan. Mix cake mix, coconut and chopped nuts and spread evenly over cherries. Drizzle butter over dry cake mix. Bake in 350° oven for 45 minutes or until nicely browned.
Melt 1 stick of margarine in 9 x 13-inch pan. Mix pecans and coconut; place in bottom of pan. Mix cake mix as directed on box and pour on top of pecan mixture. Mix cream cheese, confectioners sugar and 1 stick margarine. Pour this mixture on top of cake mix and spread. Bake at 325° for 55 minutes.
Cream shortening, sugar and vanilla. Add egg yolks and blend thoroughly. Beat whites until stiff, then fold in. Gradually add water and tomatoes. Sift dry ingredients together and blend with creamy mixture. Bake in two greased and floured round pans at 350° for 35 to 40 minutes. Frost with your favorite butter frosting and top with strawberries.
Poach chicken in just enough water to cover. Remove chicken from stock. Set aside chicken to cool. Reduce stock by rapidly boiling 10 to 15 minutes. Add tomatoes and garlic to stock. Simmer 10 minutes. Add carrots and seasonings*; simmer 10 minutes or until carrots are barely tender. Add potatoes, whole or quartered. Simmer until barely tender. Add chicken and zucchini. Stir in nutmeg just before serving. Great with crusty brown bread!
Sprinkle pecans into two greased 9-inch round cake pans. Cut dough into 1 inch pieces and arrange over pecans. Combine remaining ingredients; pour evenly over dough. Cover and let rise in a warm place (85°), free from drafts one hour or until doubled in bulk. Bake at 350° for 20 to 25 minutes. Invert onto serving plates. Yield: Two 9-inch coffee cakes.
Melt in a 13 x 9-inch pan butter or margarine. Mix sugar, flour, baking powder and milk. Pour mixture over butter or margarine. Do not stir. Pour favorite fruit over mixture. Don't stir. Bake at 325° for 1 hour.
Blend well and refrigerate until ready to serve, at least 2 hours. Serve with fresh fruit. Great summertime treat!
Brown hamburger and drain. Add soup mix, tomato juice, water and seasonings. Simmer for 5 minutes. Add rice and vegetables and simmer until vegetables are done.
Cut shortening into flour until mixture resembles coarse crumbs. Mix egg yolk with milk and stir into flour mixture. Pat half the dough in a 7 x 12-inch pan. Pour apples over dough. Mix 2 tablespoons of flour and 1 1/2 cups sugar. Sprinkle over apples. Dot with butter. Roll remaining dough on floured surface to fit pan. Place over apples. Brush with egg white and bake in a 375° oven for 45 minutes. Frost with powdered sugar icing while warm.
Bring sugar, vanilla, water and salt to a boil over medium heat. Cook to softball stage, 240°. Beat into marshmallow cream on high speed until it loses the glossy color. Pour into square pan. When cool, cut into small squares. Can add nuts, if desired.
Melt butter and add all other ingredients. Smear on fillet. Bake at 400°, uncovered, for 45 minutes for rare, 1 hour for medium. Let rest 10 to 15 minutes before slicing.
Cut beef into one inch (2 1/2 cm) cubes. Cover meat with flour and brown on all sides in hot oil. In large saucepan, add salt and stock and cook covered for about 2 hours, or until meat is tender. Add vegetables, pepper and parsley and cook until vegetables are tender.
In a large frying pan melt margarine, add hamburg, onions and garlic. Brown and continue cooking on low heat. Cook macaroni according to package instructions. Then, add cooked, drained elbows to hamburg mixture. Mix well. Add tomatoes, cheese, salt and pepper to taste. Mix well and cook on low heat 30 to 60 minutes, stirring frequently.
Combine first 6 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Stir in food coloring; set aside. Drain grated cucumber on paper towels, gently squeezing out excess moisture. Fold into cream cheese mixture and set aside.
Mix together graham crackers, margarine and powdered sugar; press into pan. Melt chocolate chips and peanut butter; pour into cups.
Mix sugar, milk, butter, salt and cocoa in large saucepan. Bring to boil. Boil 1 minute. Remove from heat; add vanilla and peanut butter. Stir; add oats last. Stir and drop quickly onto wax paper. Makes 3 dozen.
Mash the tofu well. Chop celery very fine. Mix all ingredients well and form into 2 to 3-inch patties. Roll each patty in breading mixture of last 3 ingredients. Fry in skillet with 1/4-inch oil. Brown on both sides. Drain on paper. Serve hot on a bun with garnishes or plain.
Sift together the flour, baking powder and spices. In another bowl, combine the eggs and potatoes, then beat in the dry ingredient mixture to make a stiff dough. Roll the dough out on a lightly floured surface to a thickness of about a half inch. With a knife, cookie cutters or the rim of a glass, cut into shapes. Fry in deep fat for 2 or 3 minutes. Drain on clean, absorbent cloths.
In a large saucepan, combine sugar, salt, and milk. Cook to softball stage (test by dropping a little in water or use candy thermometer). Remove from heat. While this is cooking, caramelize (until brown) sugar in a small, thick skillet. Combine with above mixture until it reaches test stage and remove from heat. Add vanilla and pecans and beat. Before candy crystallizes, dip out by separate spoonfuls and place on waxed paper to cool. If mixture should crystallize too soon (before removing from saucepan), add a Tbsp. of boiling water and beat again. Yields 24 pralines.
Peel squash, slice in half lengthwise and remove seeds. Cut into slices. Place in a saucepan with water and salt. Cover and cook for 15 minutes; drain. Layer squash and apple slices in a 1-quart greased casserole. Combine sugar, corn syrup, orange juice and orange rind. Pour over squash and apples. Dot with butter. Cover and bake at 350° for 20 to 25 minutes, or until apples are tender. Makes 6 servings.
Mix first 4 ingredients. Add chocolate chips.	Using a large pizza pan	(greased), pat mix out. Bake at 350° for 15 to 20 minutes. Be careful not to overbake.
Cut each squash into halves; remove seeds and fibers. Pare squash; cut into 1/2 inch slices. Mix brown sugar, margarine, flour, salt and cinnamon. Arrange squash in ungreased oblong baking dish (12 x 7 1/2 x 2-inches). Top with apple slices. Sprinkle sugar mixture over top. Cover and cook in 350° oven until squash is tender, 50 to 60 minutes. Makes 6 servings.
Cook and drain broccoli. Add other ingredients. Mix well and put in 7 x 11-inch baking dish. Cover with crushed Ritz crackers. Bake at 350° for 30 to 45 minutes. Cover with foil while baking. Uncover last 5 minutes to crisp cracker topping.
Preheat oven to 325°. Separate egg yolks from whites. In a large mixer bowl, sift together flour, sugar, baking powder and 1 teaspoon salt. Make a well in the center. Add oil, egg yolks, peel, vanilla and 3/4 cup cold water. Beat at low speed of electric mixer until combined. Then on high speed, mix about 5 minutes or until satin smooth. Thoroughly wash beaters.
Melt butter in 8 x 8 pan, this will also grease the pan. Pour melted butter in mixing bowl with other ingredients, pour into the 8 x 8 baking pan.
Whip butter for 5 minutes. Add sugar and whip an additional 5 minutes. Melt the chocolate, then cool completely. Add chocolate to butter/sugar mixture. Add eggs one at a time and beat well. Once all eggs are mixed well, add vanilla. Place mixture into pie shell and chill for 24 hours. Keep refrigerated.
Brown meat with onion and celery in Dutch oven sprayed with Pam. Add V-8 juice, broth, chili powder and cabbage. Cook until cabbage is done. Serve with chopped onion, shredded cheese, fresh parsley and whole wheat crackers.