HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar; add well beaten eggs, Karo syrup, vanilla and pecans. Pour into a 9-inch pie crust. Bake in 350° oven until brown.
Blend ingredients well. Use blender or electric mixer. Serve immediately. Double amount for larger quantities. Very refreshing and a pretty pale green color.
Sprinkle dry jello over cottage cheese in bowl. Add drained pineapple and oranges. Add room temperature cream cheese. Fold in Cool Whip. Mix and refrigerate.
Melt stick of butter; add flour and nuts. Mix together with spoon and pat in bottom of oblong greased pan. Bake at 375° for 15 minutes. Cool.
Mix cake as directed on box and add the milk and melted margarine. Pour 1/2 of batter in a greased 9 x 13-inch baking dish and bake for 15 minutes at 350°.
Combine all ingredients and put into a large mold or in individual molds. Chill for at least 2 hours. Garnish with sweet pickle pieces and stuffed olives. Serves 8 to 10.
Cook macaroni as usual. Cut pepperoni in small pieces. Brown hamburger and drain. Add the diced peppers, onion and mushrooms to the hamburger; mix together. Place the mixed macaroni and hamburger mixture into greased casserole. Top with the shredded cheese. Bake at 400° until hot and the cheese is golden brown.
Mix butter and graham cracker crumbs together for base. Press into the bottom of a 9 x 13 pan. Layer the rest in order given. Bake at 325 for 30 minutes.
Dissolve yeast in water. Add salt and sugar. Blend in flour. Knead dough until smooth. Cut into small pieces. Roll into ropes and twist into desired shapes. Place on lightly greased cookie sheet. Brush pretzels with beaten egg. Sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes.
Brown meat, onion, salt and pepper; let cool. Toss together lettuce, tomatoes, onion, cheese and dressing. Add beef to lettuce mixture. Crush nachos and add part to mixture. Put remaining nachos on top.
Mix cabbage, almonds and sunflower seeds. Crumble Ramen noodles and mix with cabbage mixture. Mix flavor packet from noodles with oil, vinegar and sugar. Pour over slaw and mix.
Mix corn and nuts in large bowl. Combine sugar, butter and syrup in 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil 10 to 15 minutes. Stir in vanilla. Pour over corn mixture. Spread out on wax paper.
In a 9 x 9 x 2-inch baking dish, put about 6 slices of bread on bottom of dish. Put all of the smoked chicken or turkey over the bread. Add layer of ham. Cook broccoli until tender, then layer it on the ham. Add layer of onion and Swiss cheese. Add cream of mushroom soup. Salt and pepper. Put in microwave for 20 minutes.
Mix eggs, sugar, butter, flour and baking powder. Add the rest of the ingredients and bake in a greased and floured Bundt pan for 1 hour at 275°.
Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain; transfer to medium bowl. Cover with cold water; cool. Peel tomatoes; cut in half. Squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. Prepare barbecue or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer to plates. Spoon salsa over and serve.
Blend all ingredients together, saving a few noodles to sprinkle on top. Bake casserole, uncovered, at 350° for 40 minutes.
Blend eggs, sugar, salt, nutmeg and vanilla. Gradually stir in scalded milk. Pour into pastry shell. Bake in moderate oven at 350° about 40 minutes or until knife inserted between center and edges comes out clean. Cook on rack and chill.
Combine onion and green peppers in a 1-quart microwavable casserole. Microwave on High for 2 minutes until crisp and tender. Stir in rest of ingredients. Cover; microwave on High 6 to 8 minutes, or until heated through. Serves 4.
Preheat oven to 350°. Prepare brownie mix as package directs. Spread into well greased 13 x 9 inch pan; bake 15 minutes. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, extract and food coloring; mix well. Pour evenly over brownie. Bake 25 minutes or until lightly browned; cool. Spread with frosting. Cut into bars. Store covered in refrigerator.
Pour ingredients into a 1-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Bring sugar and pineapple to a boil. Dissolve gelatine in water and lemon juice and add to pineapple mixture. Let it get stone cold. Slice cake in 1/4-inch slices. Line pan. Mix whipped cream with cooled pineapple mixture. Pour 1/2 over cake. Sprinkle with chopped nuts and cherries. Put 1 more layer of cake, mixture, nuts and cherries. Refrigerate.
Preheat oven to 475°. Brown onion in oil over medium heat. Heat soup mix and water. Pour into 4 individual casseroles. Arrange browned onions, followed by a layer of French bread over soup. Sprinkle with the three cheeses. Repeat layers. Bake 15 minutes or until bubbly and hot. Serve immediately.
Prepare peas according to package directions; cool. Layer vegetables in large glass bowl in the order given, starting with the lettuce and ending with the peas. Mix together the sour cream and mayonnaise; spread over peas, covering completely. Chill for at least 3 hours or overnight. Before serving, top with grated cheese and bacon. This recipe serves plenty as a side dish.
Grease just bottom of pan. Cook at 300° for 2 hours or until done.
Crumble sausage; brown and drain. In a 9 x 13-inch baking pan, layer bread, sausage, cheese, another layer of bread, sausage and cheese. Add milk to beaten eggs. Salt and pepper. Pour over casserole; put in refrigerator overnight. Bake at 350° for 1 hour.
Chop broccoli and cauliflower into bite size pieces. Chop onion. Heat vinegar and sugar just until sugar melts. Stir in Miracle Whip and pour over vegetables. Mix in grated cheese.
In a blender, put eggs, chocolate, rum and coffee and mix at high speed until well mixed. Add milk and blend another 2 minutes. Pour into dessert cups and chill 4 hours or overnight. Top with whipped topping and serve. Makes 4 servings.
Cut top off peppers and clean. Parboil 10 minutes. Saute crawfish, onions and celery in oil. If you have fat, add to oil. Saute mixture until vegetables are tender. Add crabmeat. Cook 5 minutes. Remove from heat and add bread crumbs. Stuff peppers. Add water to baking dish. Bake 40 minutes at 375°.
In a saucepan, cook celery and green pepper in hot oil until tender-crisp. Stir in soup, pie filling, water and soy sauce. Add chicken. Cook, stirring occasionally, until hot. Serve over hot, cooked rice. Sprinkle almonds over each serving. Makes 6 servings.
In a saucepan, boil sliced squash in salted water until tender. Drain. Add butter and mash. Combine sugar, egg, mayonnaise and 1/2 cup cheese. Stir into squash. Pour into a 9-inch greased casserole dish. Sprinkle remaining cheese and pecans over top. Bake at 350° for 30 to 40 minutes or until lightly browned and cheese is melted.
Mix flour, sugar, baking soda, and salt in large bowl. Beat egg in small bowl; stir in dressing. Add to flour mixture; stir just until moistened. Stir in bananas.
Preheat oven to 400°. Grease 9 x 13-inch baking dish. Cook manicotti according to package directions. Cook ground beef for 5 minutes; drain. In large bowl combine beef, Ricotta cheese, spinach, oregano, salt, pepper and scallions. Fill each manicotti with 2 tablespoons meat mixture and place in baking dish. Pour tomato sauce over manicotti. Sprinkle with cheese. Bake 15 minutes or until heated through and cheese is melted.
Put peeled and diced tomatoes and diced onions and peppers in a large pot. Add all other ingredients and cook 2 to 3 hours. Place in hot jars and seal. Let sit until cool. Makes 10 to 12 pints.
Chop very fine both kinds of peppers, then combine with sugar and vinegar. Bring to rolling boil. Boil hard for 1 minute; remove from fire. Add Certo; mix well. Pour into hot jars; seal with paraffin wax.
Mix all ingredients. Spread on English muffins and put in freezer. Cut in wedges. Broil 3 to 5 minutes.
Dissolve gelatin in boiling water; stir in fruit. Pour half of gelatin mixture into an 8-inch Pyrex dish; refrigerate until firm. Store remaining gelatin mixture at room temperature. Spread congealed gelatin with sour cream. Spoon remaining gelatin over sour cream and refrigerate until firm. Pecans may be added when fruit is added.
Dissolve jello in boiling water. Combine cream cheese, sweetened (or sugar) and vanilla. Add jello; mix well. Fold whipped milk into this and pour into a graham cracker crust. Chill.
Mix flour, salt, sugar and lard into crumbs. Beat egg; add vinegar and water. Pour into flour mixture and mix until it forms a ball. Can be frozen.
Place in cooked pie shell or graham cracker crust. Refrigerate or freeze until ready to use.
Saute onion in margarine. Add milk and cream cheese. Stir over low heat until cream cheese is melted. Stir in meat, mushrooms, Parmesan cheese and parsley; heat. Serve hot.
Season meat with salt and pepper; brown in 1/4 cup dressing in Dutch oven over low heat. Add remaining dressing and water. Cover and simmer 2 hours. Add onions, carrots and potatoes. Cover and continue to cook 1 hour longer or until meat and potatoes are tender. Remove from pot meat and vegetables. Add flour to water, then pour into hot liquid in pan. Cook, stirring constantly until boils. Simmer about 5 minutes, stirring constantly. Serve with meat and vegetables.
Drain juice from peaches into measuring cup. Spread sliced peaches in 9 x 13-inch cake pan. Sprinkle jello over peaches and dry cake mix over jello. Slice margarine over cake mix; add water to peach juice if necessary to make 1 1/2 cups. Pour over top of cake mix. Bake at 375° for 40 minutes.
Combine, in a mixing bowl the flour and salt. Cut in shortening until broken into fine particles. Stir in egg and sweet milk. Mix well.
Prepare brown rice as directed on package. Allow to become room temperature. Mix rice, margarine, 1/4 cup of egg substitute and 1/2 of cheese. Spray a 9 1/2 x 11-inch dish well with Pam. Press into dish.
Fry bacon crisp; remove bacon (reserve 2 tablespoons drippings in container). Crumble bacon and set aside. Saute onion in drippings until tender. Add potatoes and water; cover and simmer until tender. Stir in milk, corn, salt and pepper. Cook over medium heat. Stir until well heated. Place a serving in separate individual bowls. Sprinkle crumbled bacon on each serving.
Sort through beans and remove any foreign material. Wash beans in strainer, rinsing several times. Put in 3 qt. saucepan and add 4 c. of water. Put a lid on pan and let beans soak overnight. Remove any floaters. Add water as needed until it covers beans by about 1 inch. Add ingredients. Gently stir to mix. Bring to a low boil and simmer with lid on for 2-3 hours, or until beans are soft.
Drain fruit juice and add lemon juice and water. Stir in pudding and bring to boil. Cool and add remaining ingredients. Fold in whipped topping and fold in banana. Chill overnight.
Place cut-up chicken, slightly salted, skin side up in a baking pan large enough so the pieces don't overlap. Mix entire bottle of dressing with the peach juice (reserving peach halves for later) and pour over chicken. Cover (with foil if necessary) and refrigerate for 24 hours. Bake, uncovered, in 325° oven for 1 1/2 hours, basting occasionally. Then add peaches, continue basting, and bake until chicken looks dark, glazed and crisp. This will take an additional 20 to 30 minutes. (Particularly good with rice.)
Spray casserole with Pam. Layer vegetables, chopped egg, half of mushroom soup and half of the grated cheese and repeat for second layer. Top with crumbled saltines and dot with butter. Sprinkle parsley and/or chives on top if desired. Bake at 350° for 30 minutes. Serves 8.
Melt margarine and cocoa; combine with sugar and beat 2 minutes with mixer. Add vanilla and eggs and mix well; combine flour, soda, powder and salt. Add alternately with milk while mixing on low speed, stir in pecans. Bake at 350° for 10 minutes.
In saucepan, bring oleo, syrup and sugar to a boil. Stir in peanut butter, salt and vanilla. Pour over corn flakes. Drop by spoonful on buttered surface. These may be frozen for future use. This recipe may be halved.
Add butter, sugar, milk and cocoa together and bring to a boil for 15 seconds, then add the coconut, vanilla and oatmeal until thick. Should be really thick!!! Drop by the spoonful onto wax paper. Let it dry and enjoy your Canadian treats.
Cream sugar into shortening. Blend in peanut butter. Add eggs and mix well. Mix soda with flour. Blend into first mixture. Add vanilla and blend well. Shape dough into rolls. Wrap in wax paper. Chill until firm. Place roll of chilled dough on cutting board. Cut into 1/8-inch thick slices. Place on ungreased cookie sheets. Bake in a 375° oven for 10 minutes. Remove cookies to cooling racks. Store crisp cookies in cookie tin.
In top of double boiler, combine eggs, sugar, butter, juice and rind of lemons. Cook, stirring until thick (like mayonnaise). Remove from heat and cool. Add mayonnaise and chopped nuts. Spread thin on bread. Cut sandwiches into 4 triangles for a delightful party sandwich.
Beat chicken into thin slices. Coat with flour. Heat butter and oil. Add chicken and brown on both sides. Add Marsala wine. Simmer 10 minutes, uncovered, and serve immediately.
Preheat oven to 400°. Lightly grease a 10-inch pie plate. Cook and stir beef and onion until brown. Stir in salt. Spread beef in pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes. Garnish as desired. Refrigerate remaining pie. Makes 6 to 8 servings.
With a	small sharp knife, peel the pears and cut them in half lengthwise. Remove the cores and	scoop a scant tablespoon of pulp out of each of the pear halves.	To prevent the fruit from turning brown, paint each section of pear inside and out with a pastry brush, dipped in lemon juice.
Mix well. Spoon small portions onto ungreased cookie sheet. Press flat. Bake 325° to 350° for 10 minutes.
Mix together the eggs, milk, mayonnaise and flour. Add the crab or shrimp meat, the grated cheese and onions; mix well. Pour mixture into an 8 inch unbaked pie shell (pre-made frozen is good), and bake at 350° for 40-45 minutes.
Place all ingredients in glass dish or stainless steel container at least 6 hours before baking. Cover with Reynolds Wrap; bake at 375° until done the way you like your meat.
In a large skillet, brown onion and hamburger. Drain. Stir in chili seasoning and sugar, then add remaining ingredients. Cover and simmer for 10 minutes.
Combine ingredients. Use 1/2 of beef in ball. Roll ball in other 1/2 of beef. Refrigerate until ready to use.
Saute onion and margarine until tender. Add remaining ingredients. Mix well. Pour into buttered 9 x 13-inch pan. Bake at 350° for 30 minutes or until golden brown and bubbly on top.
Mix first 4 ingredients. Pour into large baking pan (lasagna pan). Place fryer pieces on top of rice mixture. Bake 1 hour in a 350° oven, covered with foil. Bake 1/2 hour uncovered.
Heat oven to 400°. Mix all ingredients thoroughly; shape into 1-inch balls. Place in ungreased jelly roll pan. Bake about 10 minutes or until done. Cool meatballs in pan about 5 minutes. Place in freezer for 15 minutes. Remove and pack tightly in 1-quart freezer container and return to freezer. Makes 35 meatballs.
Preheat oven to 350°. Cook noodles according to package directions. Brown beef and stir in tomato sauce. Remove from heat. Combine cheeses, sour cream, onions and green pepper. Spread half of the noodles in a 2 quart greased casserole. Cover with cheese mixture and then remaining noodles. Spread beef sauce on top and bake 30 minutes. Serves 6-8.
Place margarine and sugar in large pot. Heat over low setting until bubbly. Cool a little. Add eggs, one at a time, beating well after each addition. Stir in vanilla and flour; beat until smooth. Mix in coconut and pecans. Spread in greased pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together until well blended. Fill 2 loaf pans sprayed with vegetable oil and 1/2 of a loaf pan. Make another batch and fill 2 more loaf pans and finish filling the other 1/2 pan. Bake at 350° for 1 hour or until dry. Makes 5 loaves.
Cream together the butter, horseradish, dry mustard, salt and pepper. Top with snipped parsley. Serve with hot, cooked corn-on-the-cob. Makes 1/2 cup.
Cook beef with chili powder in skillet until browned. Pour off fat. Stir in soup, water, tomatoes and beans; heat to a boil. Cover and cook over low heat 10 minutes. Remove from heat. Stir in rice. Cover and let stand 5 minutes. Top with cheese. Serve with tortilla chips. Serves 4.
Melt the vanilla chips. Add the crushed candy canes and peppermint extract. Stir well. Pour onto a 15 x 10 x 1-inch cookie sheet, covered with wax paper. Let chill. Cut into squares and serve.
Place flour tortillas on baking sheet. Spread each with refried beans mixed with salsa. Top with shredded Cheddar cheese. Bake at 400° for 5 to 10 minutes. Top with sour cream and black olives. Cut in quarters to serve.
In a percolator basket combine the brown sugar, cloves, cinnamon and salt. Add the liquid ingredients to the pot and perk as for coffee.
Saute mushrooms in 2 tablespoons butter and remove from skillet. Add remaining butter and let it melt. Saute onion and celery but do not let it brown. Add curry powder and ginger. Stir in flour, then the broth. Stir constantly over moderate heat. Add the wine and the cream. Taste and add salt and pepper if necessary. Add the chicken and mushrooms to the sauce and heat thoroughly. Serve with hot, fluffy rice and condiments, such as chutney, chopped peanuts, coconut and sieved eggs.
Combine flour, cornmeal, sugar, baking powder and salt. Stir in bacon drippings. Combine egg, buttermilk and soda; mix well. Stir into flour mixture, mixing well. Cut each wiener into 10 pieces. Dip into batter, covering completely (wooden toothpicks work well for dipping). Drop into 3 to 4 inches hot oil. Cook until golden brown, turning once. Drain on paper towels. Great party snack.
In large mixing bowl, combine egg whites, cream of tartar, vanilla and almond extract. Beat until foamy, then add small amounts of 3/4 cup sugar, beating after each addition. Continue to beat until holds peaks.
Brown hamburger and chopped onion in pan. Add seasonings to hamburger.	Set aside. Cut and boil potatoes until done, then mash them. Mix hamburger and vegetables together in baking pan, 9 x 12-inches. Top with mashed potatoes. Heat in oven for 30 minutes at 350°.
Mix ingredients with hands, Shape into balls abut the size of acorns. Bake in 325° oven for 25 to 30 minutes or until done. Let cool about five minutes. Roll in powdered sugar while still warm.
Cook chicken and pork; debone and skin, then ground up. Brown beef and onions. Cook cubed potatoes and drain.
Melt the shortening in a large skillet (which has a tight fitting cover). Add the meat and brown it. Add the chopped onions and green pepper and mix the meat. Add the mushrooms. Arrange the dry noodles over the top of the meat and vegetables. Sprinkle the grated cheese over all and add the tomatoes and seasonings. Cover. Place over high flame. When steaming, turn to simmer flame and cook for 1 hour. Yield: 6 servings.
Heat tomatoes on top of stove. Add cream and crackers to thicken. Add sugar and salt and pepper. Heat and mix well.
Mix all ingredients and form into little balls. Bake at 375° for 10 minutes.
Blend all ingredients except ice in blender. Add one ice cube at a time. Blend until smooth. Serves 1.
Marinate roast in plastic bag with remaining ingredients overnight in refrigerator. Save marinade and place roast, fat side up, in shallow roasting pan. Season with salt and pepper. Insert meat thermometer and roast until desired results. Baste several times during roasting. Remove roast from oven and carve thinly across the grain.
Layer chicken, onion, cream of mushroom soup, strips of flour tortillas, bell pepper and cheese. Start over with chicken, onion, cream of chicken soup, flour tortilla strips, bell pepper and cheese. Top with Rotel then 1/2 c. chicken broth. Bake covered 30 minutes, then uncover for 30 minutes in a 350° oven.
In a large pot, place potatoes, onions and celery. Open the cans of clams; drain juice over vegetables. Vegetables should be just covered. If more liquid is needed to cover them, add water. Bring to a boil, then cover and simmer until tender. Add clams; bring to boil. Add cornstarch to half and half. Add this mixture to the vegetables; cut back down to a simmer. Add all other ingredients; stir well. Serves 4.
Rinse rice with cold water; drain. In saucepan, combine rice and chicken broth. Bring to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat and stir in barley, cranberries (apricots or cherries if preferred) and butter. Spoon into a 1 1/2-quart casserole. Bake covered at 325° for 55 to 60 minutes or until rice and barley are tender and liquid is absorbed, stirring once. Fluff rice with fork; stir in almonds. Serves 6.
Dissolve together lemon Jell-O, salt and boiling water. Add cold water and vinegar to dissolved mixture. Stir together and fold into Jell-O mixture the mayonnaise, sour cream, dry mustard, onion, cabbage, carrot, bell pepper, pimento and parsley. Pour into mold. Chill until thick (approximately 3 hours).
Put pumpkin in a large bowl; add eggs and beat well. Add cake mix and soda and beat well. Pour into a greased and floured Bundt pan. Bake in a 350° oven for 40 to 45 minutes. Frost or serve with whipped cream.
Melt oleo and mix with stuffing. Put 1/2 of stuffing mix in baking dish. Pour half of broth over stuffing. Add chicken. Mix soup and sour cream and pour over chicken. Add remainder of stuffing and pour the rest of the broth over top. Bake at 350° for 45 minutes. This dish can be made ahead of time and be refrigerated.
Heavy peel (not thin) your potatoes and cover completely in hot water and soak for 10 minutes. Wash 3 times; if peelings are still very dark, scrape off with a sharp knife. Cut peelings into 3 to 4-inch pieces and mix in large bowl with meal, salt and pepper.
Blend pulp and eggs.	Add milk and dry ingredients. Stir in margarine. Pour in a 9 x 13-inch pan. Bake 1 hour at 300°.
Preheat oven to 450°. Grease baking sheet. Combine quick mix and liquid in medium bowl. Stir until just blended. Drop dough by tablespoons onto greased sheet pan and bake 10 to 12 minutes until golden brown.
Drain potatoes. Dissolve jello; add sugar in 2 cups of boiling water. Add potatoes; cook over medium heat for 15 minutes or until done.
Combine Bisquick, milk, egg and sugar. Stir until blended. Do not overbeat. Fold in berries. Fill greased muffin tins 1/2 full. Bake at 375° for 15 to 20 minutes.
Mix pudding, milk and sugar in medium saucepan and stir over medium heat until pudding starts to boil. Remove from heat and add peanut butter and stir until creamy. Pour into pie crust and let cool. May be topped with Cool Whip before serving. If preferred, chocolate pudding can be substituted for vanilla pudding. It's even better.
Knead until dough is firm. Pinch off size of golf ball and roll out; put into baking pan. Makes 24 biscuits. Cook at 500° until light brown.
Combine orange juice, limeade and lemonade concentrate. Add tray of ice cubes and pineapple juice. Mix juices thoroughly and chill. Just before serving, add ice cream using mixer to blend. Stir in strawberries and add ginger ale. Stir. Serve. Add vodka if desired.
Lightly grease tube pan. Place rolls in. Sprinkle with pudding. Melt butter. Add sugar, cinnamon and nuts. Pour over rolls. Cover tight with foil. Leave on counter overnight. Preheat oven to 350°. Bake 30 minutes (or more until lightly browned). Let stand 5 minutes. Invert on plate.
Dissolve jello. Let cool slightly. Add bananas, nuts, pineapple and marshmallows. Mix well. Pour into dish.