HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well. Chill. Serve over pasta, salad greens or as a dip.
Chop zucchini and boil until half done. Add onion, cheese, eggs and soup mixed with enough water left from boiling zucchini to give it some moisture. Melt butter and mix with crumbs. Spread on top of mixture in casserole. Bake at 350° for 30 to 40 minutes.
In a small saucepan, bring sugar and vinegar to a boil. Boil syrup for 1 minute. Cool.
Mix together pineapple, juice and Cool Whip. Sprinkle in pudding mix. Add marshmallows and nuts. Stir together and refrigerate 12 hours or more.
Saute mushrooms in butter. Dissolve beef granules in hot water. Combine with other ingredients. Place in a 13 x 9 x 2-inch greased baking dish. Bake at 350° for 20 minutes.
Place 3 chicken breasts on a microwave-safe plate, cover with plastic wrap and microcook on High power for 8 to 10 minutes. Let cool; remove meat from bones and cut into chunks.
Prepare the topping in a saucepan over low heat, by cooking together almonds, water and sugar until sugar melts or moisture is gone. Pour onto waxed paper and let cool.
Chill all juices and ginger ale. Pour Hawaiian Punch into punch bowl. Add cranberry juice cocktail. Stir in ginger ale. Ladle sherbet in and allow to melt some before serving.
Combine all ingredients, except bread crumbs and paprika and pour into buttered casserole dish. Top with bread crumbs and sprinkle with paprika. Bake at 350° until mixture is heated through and bubbly. May be served in individual shells. May also be served without cooking as a salad on lettuce leaves. Drained, sliced water chestnuts or 1/4 cup slivered almonds may be added for crunchy goodness. Serves 8.
Cream sugar, oil, eggs and pumpkin. Add vanilla and dry ingredients. Mix thoroughly and drop by tablespoons on a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Beat egg whites (not too dry) and fold in brown sugar; a flat spoon-type beater is almost a must. Add flour, salt and baking powder mixed together as	in an angel food cake. Save out 1/2 cup of flour to	dredge	nuts. Add pecans, dredged, and flavoring.	Bake in a square or a tube pan, lined with heavy greased paper at 275° for 45 minutes to 1 hour. Remove the paper while warm. You will be sure it won't work, but it	will. Cut into fingers	when cooled. Ice with a confectioners sugar icing.
Beat the eggs at high speed 5 minutes; gradually beat the sugar into eggs. Add the pumpkin and lemon juice to the sugar mixture. Stir together the dry ingredients and add to the pumpkin mixture. Line 11 x 17-inch cookie sheet with waxed paper, then spread mixture on wax paper. Top with 1 cup chopped pecans. (This is important; the roll sticks together without the nuts.) Bake at 375° for 15 minutes. Watch that edges don't get too brown. Remove from oven and immediately remove the waxed paper. Roll up in a towel as for jelly roll. Let cool.
Cream butter and sugar. Beat well. Add eggs, one at a time. Sift and add flour, baking powder and salt. Spread 3/4 of mixture in greased 10 x 15-inch pan. Spread cherry pie filling over mixture. Spoon remaining batter in "islands" over filling. Bake for 45 minutes at 350°. Drizzle thin powdered sugar icing over bars while still warm.
Heat cranberry sauce and water until dissolved. Remove from heat and add Jell-O, stirring until dissolved. Gel until partially set. Add nuts, oranges and sour cream. Pour in a 2-quart mold and let set in refrigerator.
Cook or microwave spinach and drain very dry. Pat with paper towels. Mix all ingredients together. Good with vegetables or crackers and chips, or large loaf of bread, scooped out and use bread as dipper.
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces; place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive oil, red wine vinegar, salt and pepper. Cut bread into 1-inch pieces. Add bread to vegetable mixture; toss gently to coat with dressing. Top salad with olives. Garnish with basil sprig. Makes 12 accompaniment servings; about 220 calories per serving.
Cream butter and sugar until fluffy. Beat in one egg at a time until lemon colored and thick. Stir in part of flour; beat. Stir in a little milk. Stir in a little flour with the baking powder added, then beat in milk. Add vanilla; beat. Bake at 350° until middle springs back to touch (cupcakes at 400° for 15 minutes, loaf pans at 350° for 1 hour or layer pans at 350° for 25 to 35 minutes).
Put pineapple with juice in bowl; sprinkle dry pudding mix over this and mix. Slice bananas and sprinkle a little lemon juice over bananas. Put bananas and cherries in pudding mix. Keep in refrigerator.
Heat oven to 350°. Brown meat; drain. Stir in dressing and Parmesan cheese. Layer 1/2 the noodles, meat mixture, spaghetti sauce and Mozzarella cheese in a 12 x 8-inch baking dish. Repeat layers. Bake 30 minutes or until thoroughly heated. Makes 6 to 8 servings.
Brown and drain hamburger. Salt and pepper to taste. Cook 1/3 package of non-skid noodles as directed and add to hamburger. Then add the remaining ingredients (tomato soup, cream of mushroom soup, mushrooms, cheese and garlic powder). Mix well. Put in a 9 x 13-inch pan. Sprinkle extra cheese on top. Bake at 350° for 30 minutes or until warm.
Melt margarine in heavy saucepan; add onion. Cook a few minutes; add broccoli and cook until very tender (almost mushy). While broccoli is cooking, put one can of cream of mushroom soup in saucepan. Add 1/2 soup can of water and 1/2 roll of garlic cheese, diced. Heat soup until cheese melts. Pour broccoli in baking dish, 8 x 8-inch or 9 x 6-inch; top with soup mixture. Spread buttered crumbs on top. Sprinkle with paprika before baking at 350° until it bubbles around the sides. Serves 4 to 6.
Preheat oven to 350°. Melt margarine in medium saucepan. Add salt, dry mustard and pepper. Blend in flour, shaken smooth. Add milk to saucepan and stir over medium heat until thickened. Add cheese and stir until melted. Place 2 to 3 cups cooked cut up potatoes in greased baking dish. Add sauce mix. Brown 1/2 cup dry bread crumbs in 2 tablespoons margarine. Sprinkle on potato mixture and bake 20 to 25 minutes (longer if refrigerated). May be made ahead but adjust baking time. Substitute broccoli, cauliflower or macaroni. Good for buffet: 5 pounds potatoes plus 3 times the sauce plus 1 pound cheese serves 20 to 25.
Mash dates, pecans and cherries together using hands. Add flour, baking powder, sugar, eggs and milk. Mix thoroughly with hands and pour into 2 well-greased, floured brown paper-lined loaf pans. Bake in moderate oven about 1 1/2 hours.
Heat oven to 300°. Cut meat into serving pieces and dust with flour, then pound flour into meat. Sprinkle salt, pepper, paprika and dry mustard on meat. Heat oil and butter in a flameproof casserole until it foams. Add meat and brown on both sides. Add onion, garlic, water, soy sauce, brown sugar and sour cream. Cover and bake 30 to 45 minutes until tender. Use the sauce on potatoes or meat.
Combine the ingredients and put in casserole. Crush 2 cups corn flakes and mix with 1/4 cup melted margarine; spread this mixture over top of casserole and bake 45 minutes at 350°.
Cream sugar, shortening, eggs and vanilla. Spoon flour into dry measuring cup. Pour measured flour onto a square of waxed paper. Add salt and soda to flour; stir to blend. Add blended dry ingredients to creamed mixture; mix well. Stir in gumdrops and nuts; mix well. Drop by teaspoon onto greased baking sheet. Dot top with additional cut up gumdrops, if desired. Bake at 350° for 15 minutes.
Mix all ingredients except the chips and pour into a 9 x 13-inch pan. Sprinkle with the chips. Bake for 30 minutes at 350°.
Heat oven to 450°. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in ungreased 12-inch pizza pan with floured hands, forming 1/2-inch rim. Bake until crust is light brown, about 10 minutes. Cool 10 minutes.
Cream butter and sugars. Add extract and eggs. Add dry ingredients alternately with sour cream. Chill. Roll and cut into desired shapes. Bake on greased cookie sheet at 375° for 10 to 12 minutes. Yields 3 dozen.
Cut crust from bread; butter. Cut slices into 12 or 16 cubes. Line bottom of greased casserole dish with the bread. Sprinkle with cheese, alternating bread and cheese until all is used, ending with layer of cheese on top. Beat eggs and combine with milk and seasoning. Pour over bread and cheese. Let stand 3 hours, but preferably overnight. Cook next morning, uncovered, for breakfast. Cook for 45 minutes at 350°.
Mix mayonnaise, sugar and vinegar and refrigerate (the longer the better). Mix just before serving so broccoli will stay fresh.
Mix well and pour into a greased casserole. Bake at 350° for 40 minutes.
Stir the first seven ingredients together with a fork.	Add buttermilk, egg and canola oil. Grill on waffle iron, according to directions. Makes 8 waffles.
Place all ingredients in blender. Blend until mixed well. Store in jar in refrigerator.
Drain all cans of vegetables. Combine rest of vegetables in large bowl. Bring rest of ingredients to a boil or until sugar dissolves. Cool and pour over vegetables. Store in refrigerator for months. Makes about 3/4 gallon.
Melt butter in a long pan. Sprinkle graham cracker crumbs on bottom. Add remaining ingredients in layers. Bake at 325° for 25 to 30 minutes.
Brown hamburger lightly; drain off excess fat. Add 1 can tomato sauce, oregano, brown sugar, vinegar, pizza sauce, salt and chili powder. Simmer together 20 to 30 minutes.
Combine cream cheese and 1/2 cup milk. Mixing at medium speed with electric mixer until well blended. Add remaining milk and pudding mix. Beat on low speed 1 minute. Layer 1/3 of the pudding mix, half of the bananas and half of the wafers in 1 1/2-quart serving bowl. Repeat layers. Top with remaining pudding. Cover and chill.
Layer in order given. Bake 1 1/2 hours in 325° oven.
Cook and drain frozen broccoli. Combine mayonnaise, soup, broth and seasonings. Layer broccoli, rice and chicken. Pour creamed mixture over chicken. Sprinkle cheese on top. Bake at 350° for 30 to 35 minutes.
Have all ingredients at room temperature. Drain olives thoroughly. Put a good teaspoon of dough in palm and roll like a ball until the olive is covered. Chill thoroughly. Bake on ungreased cookie sheet 10 to 15 minutes at 400°. These may be made before the party and frozen. Bake at least 15 minutes if frozen.
Preparation: In medium bowl, mix yeast, 3/4 cup of the flour, the salt, sugar and potato granules.
Mix all together and cook for 2 hours. Keep stirring often. Will stick easy. Put in hot jars and seal. Makes 12 quarts.
Mix well, form into a ball, refrigerate. Serve with Triscuits crackers. Pour cocktail sauce over ball before serving.
First Day: Wash and slice 1/8 to 1/4-inch slices of cucumbers. Soak in lime water for 24 hours (1 cup lime to 7 pounds cucumbers and water to cover). Do not use metal pan for soaking cucumbers.
Steam vegetables 5 minutes; place in pastry shell. Top with cheese. Combine remaining ingredients, beating well. Pour into prepared pastry shell. Bake at 375° for 50 to 60 minutes or until set.
Bring water to boil and add grits and salt. Cook until thickened. Add 1 stick margarine and 2/3 tube of cheese and cook until melted; remove from heat. Break eggs in 1 cup measuring cup, finish filling with milk. Beat eggs with fork and add to grits mixture. Mix well and pour into a well buttered casserole. Dot with remaining cheese over the grits. Melt 1/2 stick margarine; add corn flakes and sprinkle over grits mixture. Bake at 350° until brown and bubbly.
Roll into small balls. Place on cookie sheet and press with fork. Bake at 300° for 30 minutes.
In food processor or blender, combine all ingredients except half of scallions. Process to a smooth paste. Transfer to a serving bowl and garnish with remaining scallions. Serve with fried shrimp as an appetizer.
Thoroughly mix sirloin with seasonings (and optional wine). Let marinate for at least 2 hours (mix occasionally). Grill or pan-broil.
Melt butter in saucepan. Add flour, bouillon cubes and mustard, stirring until thick. Gradually add milk, stirring until sauce begins to boil. Turn off stove and gradually add cheese slices. Meanwhile, cook as directed Prince spaghetti shells. Combine shells and sauce in buttered casserole dish. Melt butter in bowl and mix with bread crumbs. Spread over shells and cheese casserole. Bake, uncovered, at 350° for 20 to 30 minutes.
Crush vanilla wafers. Cream margarine and sugars together; add orange juice, wafers and pecans. Form into balls and roll in flaked coconut. Yields 5 dozen.
Mix dry ingredients and liquid separate and then blend together. Cook in 2 pie pans in uncooked pie shells.
Cut crusts, butter both sides and place 6 slices in bottom of 9 x 12-inch pan. Saute onions and mushrooms. Cook bacon; drain. Crumble. Spoon half of mushrooms, onions and bacon over bread. Cover with grated cheese. Repeat.
Mix butter and sugar; add eggs and beat well. Add flour. Dissolve soda in 2 tablespoons water and add soda, lemon juice and nuts. Beat well and bake at 325° for 45 minutes or until done.
Mix and knead the dough. Use a rolling pin to flatten the dough to 1/2-inch thickness. Use cookie cutters for shapes or draw and cut your own designs. Make the eyes, nose and cheeks from rolled up dough. Moisten the "pieces" to attach to the base item. Make a hole for top for hanging with an unsharpened pencil. Air-dry for 48 hours. Paint or vanish the item and let dry thoroughly. Attach a piece of yarn or string-tie to hang the ornament.
Dissolve jello in boiling water. Add pineapple juice and cranberry sauce. Chill until almost set, then add remaining ingredients. Great served in casserole dish or mold.
Line 9-inch pie pan with chilies. Grate cheese on top of chilies. Beat eggs until fluffy and pour over cheese. Place in 350° oven for 30 to 40 minutes until top is browned. Serves 4 to 8.
Heat cream cheese and milk over low heat. Stir until smooth. Stir in Blue cheese and onion salt. Serve over hot asparagus. Top with additional Blue cheese, if desired. Makes 4 to 6 servings.
Combine chopped onions, beef, a few dashes of hot sauce and Accent. Mix with cream cheese. Form into a ball. Roll in chopped pecans.
Mix first five ingredients together, except use only enough milk to make a muffin consistency. Add 2 cans of creamed corn. Put 1/2 of the mix in baking pan. Cook ground beef in small amount of water and drain. Layer beef, onion, hot peppers, bell pepper and cheese on top of cornmeal mixture. Add the rest of cornmeal mixture on top. Bake at 350° for 50 to 60 minutes.
Beat sugar, eggs, margarine and syrup until fluffy. Add flour. Mix well. Bake in 9 X 13 pan at 350° for 20 to 25 minutes.
Combine sugar, syrup and water. Cook slowly, stirring until sugar dissolves. Wipe down sides of pan with wet cloth. Cook to soft ball stage (238°). Add peanuts and salt. Cook to hard-crack stage (300°), stirring constantly. Remove from heat. Add butter and soda. Stir and pour into buttered pan. Lift around edges as it cools, stretching candy. Turn over when firm. Make it thin. Cool. Break into pieces.
Stir chicken, green pepper, cream cheese, and 1/2 cup salsa in medium saucepan on low heat until cream cheese is melted. Spoon approximately 1/2 cup chicken mixture down center of each tortilla; roll up. Place in lightly greased 8 X 12-inch baking dish.
Dissolve yeast in lukewarm water. Stir molasses and salt into milk and bring to lukewarm, then add yeast mix. Beat in the flour, enough until the mixture is almost firm enough to knead. Cover and let rise until doubled, cut down and transfer to well-oiled bread pan. Smooth over top with knife; let stand until almost double. Bake in slow oven (300°) for about 1 hour.
Saute bacon in Dutch oven. In same pan, add all ingredients except shrimp and heat until margarine melts. Add shrimp and stir well. Bake in a 375° oven for 20 minutes. Serve with sliced French bread for sopping sauce.
Mix ingredients together and bake at 300° for 20 minutes. Serve with bread and assorted vegetables.
Saute butter and onions until golden brown. Sprinkle flour over onions and stir until blended. Remove from heat. Pour consomme and water in pan and bring to a boil. Add onion mixture and reduce heat to low. Cover soup and simmer for 40 minutes. When serving, add piece of French bread to soup bowl and top with Mozzarella cheese. Bake or broil to melt cheese.
Combine all ingredients in a blender. Cover and process until smooth. Pour into glasses and serve. Serves 4.
Mix all ingredients and pour into a well-greased baking pan. Pour 1 stick melted butter over top. Bake for 40 minutes in a hot oven at 450°.
Rinse and scrub potatoes. Pat dry. Prick a few times with a fork. Bake at 375° for 1 hour. Cut a thin slice off top of each potato. Scoop out pulp. Put pulp in bowl. Separate eggs. Add egg yolks to pulp. Stir and blend until smooth. Add butter and cream. Season to taste with salt and pepper. Beat egg whites until stiff. Fold into potato mixture. Fill potato skins with mixture. Sprinkle with cheese. Bake at 375° for about 15 minutes.
Mix and pour into 9 x 13-inch pan 1 stack Ritz crackers (crushed) and 1 stick melted margarine. Mix and place on top of mixture. Bake at 350° for 45 minutes to 1 hour.
Heat oven to 350°. Microwave chocolate and butter in bowl on High 1 to 2 minutes until melted, stirring halfway through heating time. Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake 50 minutes or until filling is firm. Makes 8 servings.
Mix flour, shortening and salt together, using pastry blender. Mix until crumbly. Mix together egg, vinegar and water. Add to flour mixture, stirring to mix. Form into ball and refrigerate 30 minutes or so. Roll out on floured surface.
Arrange peach slices in 9-inch pie shell; sprinkle with sugar and nutmeg. Beat egg and cream together; pour over peaches. Mix the brown sugar, flour and butter until crumbly; sprinkle over peaches. Bake at 375° for 30 to 35 minutes.
Coarsely grate zucchini. Should be 2 cups, slightly packed down. Beat egg until thickened and lemon color. Add zucchini, flour, salt and pepper. Stir well in large skillet the 2 tablespoons butter. Drop rounded tablespoonfuls of zucchini mixture well apart. When slightly browned, turn puffs and brown on other side. Add more butter as needed. Serve hot (yields 14).
Melt 1 stick butter and Milky Way bars in top of double boiler; put aside. Cream other stick of butter with sugar. Add eggs, one at a time, beating well after each addition. Add flour with soda and salt alternately with buttermilk. Add melted candy and nuts. Put in 2 or 3 (9-inch) layer cake pans and bake at 325° for about 30 minutes. Frost with Chocolate Icing using evaporated milk and chocolate chips.
Beat shortening, sugar, eggs, water and vanilla together until creamy. Sift together flour, salt and soda. Add to creamed mixture and blend well. Stir in oats. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: 5 dozen.
In a large saucepan, brown onion in oil until tender. Add remaining ingredients, cover and simmer for 30 minutes. Makes 8 servings.
Combine flour with sour cream. Melt butter and pour into flour and sour cream mixture. Fold mixture together; will be moist. Sprinkle flour on mixture to help in rolling into biscuits. Roll into small balls and place in mini muffin pan. After preheating oven at 425°, bake for approximately 10 minutes. Yields 16 mini biscuits.
Melt margarine in a large saucepan over low heat. Add marshmallows and cook, stirring constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add cereal and stir. Using buttered fingers, shape 1/4 cup of mixture into wreaths. Dot with red cinnamon candies. Yields 16 wreaths.
Break broccoli into bite-size pieces. Fry bacon and crumble into pieces. Chop onion. Shred cheese. Mix altogether. Mix mayonnaise, sugar and vinegar. Then mix with the first ingredients. Chill for at least 4 hours.
Mix margarine, flour and pecans. Spread in an ungreased 10 x 14-inch Pyrex pan. Bake at 325° until light brown. Cool. Then cream the cream cheese and confectioners sugar. Then fold in Cool Whip. Spread on cooled crust. Then spread over this cherry pie filling. Chill at least 4 hours or overnight.
Cut steak in small pieces. Dip in flour. Place in skillet to brown. Remove steak. In same oil, cook onions and garlic; mix other seasonings. Put meat back in skillet; simmer for 20 to 30 minutes. Serve over rice or noodles.
Mix cake mix according to instructions on box. Bake and cool. Cut in half, top and bottom. Cook flour and milk until it thickens and let cool. Beat sugar, Crisco, oleo, salt and vanilla for 15 minutes. Add cooled flour mixture and beat 5 more minutes; spread between layers of cake.
Brown hamburger with first 5 ingredients; drain fat. Stir in pizza sauce. Cook macaroni as directed; drain. In a large bowl, beat egg and milk. Add cooked macaroni. Combine all and pour into a 9 x 13-inch pan. Cover with Mozzarella cheese. Bake at 350° for 40 minutes.
Put Brownie Mix and baking powder in a bowl. Stir; add water, vanilla and melted shortening. Mix well. Stir in nuts. Turn batter into greased 8 x 8 x 2-inch pan. Pour topping over batter. Bake 40 to 45 minutes at 350°. When cool, turn upside-down on serving dish. Top with whipped topping or ice cream, if desired.
Combine confectioners sugar, evaporated milk, chocolate chips and 1/2 cup butter. Boil 8 minutes, stirring constantly. Add vanilla and cool. Combine cookies and 1/2 cup melted butter. Pour into a greased 9 x 13-inch pan and freeze until firm. Sprinkle peanuts over cookie crust. Spread softened ice cream over peanuts and cover with cooled chocolate mixture. Freeze until ready to serve.
Mix cream cheese, bean dip, hot sauce, salt, sour cream, onions and taco seasoning. Mix, adding one ingredient at a time. Layer 1/2 of mixture in a 2-quart baking dish. Sprinkle a layer of Cheddar and Monterey Jack cheeses (mixed) over the top. Add remaining bean dip mixture on top of cheese, then add the layer of remaining cheeses. Bake at 350° for 25 minutes. Let stand 10 minutes. Serve warm with tortilla chips.
Blend all ingredients for 1/2 minute on low speed and for 3 minutes on high. Bake in oblong pan for 35 minutes or in layer pans for 25 to 30 minutes in oven at 375°.
Combine 1/2 cup sugar and 1 tablespoon butter in a medium mixing bowl; beat well. Combine flour, baking powder and salt; mix well. Add flour mixture to sugar mixture and mix well. Stir in milk until dry ingredients are moistened. Spread mixture evenly in bottom of a greased 10 x 6 x 2-inch baking dish. Cover dough with berries; sprinkle with remaining sugar. Dot with remaining butter. Pour boiling water over berries. Bake at 350° for 1 hour. Yields 6 servings.
Wash and cut up squash and onion. Boil until tender; drain thoroughly, then mash. Add all ingredients, except half of margarine, to squash. Melt remaining margarine. Pour mixture into baking dish and sprinkle with crumbs. Bake at 375° for 1 hour or until brown.
In a small mixing bowl combine onion, bell pepper, squash and eggs; blend well. Set mixture aside. in another small mixing bowl blend flour, cream, salt and pepper until you have a semi-thick butter. In a deep casserole dish make a double row of Captain wafer crackers on the bottom. Next add a 2-inch layer of the squash mixture, then add a 1 inch layer of cheese. Repeat process until all ingredients are used. Pour batter on top of casserole and spread butter on top. Crush remaining wafers and add on top of casserole before baking. Bake at 375° for 20 to 25 minutes. Yields 8 to 10 servings.
Cook grits and water without salt, until mushy. Mix all ingredients well, except eggs. Stir in eggs. Place in greased oblong pan. Cover with foil. Refrigerate overnight. Bake at 275° for 1 hour and 30 minutes.
Dissolve jello in 2 cups hot water. Add 1 cup fruit juice. Add pineapple and apricots to jello. Add miniature marshmallows on top of salad. Mix 1 cup juice, sugar, cornstarch and eggs; cook over medium to low heat until thick. Let cool and add Cool Whip. Spread on top of salad and sprinkle with grated cheese.