HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice dinner size rolls (tray) in half. Combine margarine, mustard, poppy seed, onion and Worcestershire sauce. Spread mixture on one-half of roll and put ham and cheese on the other half. Put together. Cover with foil and warm in oven.
Mix all ingredients and pour into 9 x 8 x 2-inch pan and freeze.
Prepare pudding mix with milk. Add Cool Whip and sour cream. Layer filling with vanilla wafers and bananas. Keep refrigerated.
Cut the meat into 1/2-inch thick slices. Mix the eggs and milk together. Dip into the flour; repeat once. Fry in hot oil until brown.
In large skillet, brown meat. Add Ragu, tomatoes, seasoning and salt. Mix well. Cook together until hot. In small bowl, combine cottage cheese, eggs and Parmesan cheese (set aside).
Remove stems from mushrooms, chop finely and set aside. In skillet, melt butter, add stems and cook until tender. Add onion soup mix, bread crumbs and almonds; mix well. Stir in sherry.
Cream the butter and sugar with a fork. Don't use mixer at all. Beat in egg. Sift flour, salt and baking powder. Alternate with milk and flour. Add fruit. Mix lightly. Have a 12 x 6-inch baking pan greased with butter and pour batter. Spread evenly in pan. Bake in a 350° oven for 30 minutes.
Mix soy sauce, cornstarch, water, pepper and red pepper and set aside. Stir-fry garlic, frozen pea pods, red pepper and mushrooms until tender; set aside. In 1 tablespoon oil, stir-fry round steak and add mixture until thick. Add vegetables. Serve over noodles.
Mix coconut, sugar, nuts. Stir in milk. Mix well, add extract and mix. Let set until dry to the touch. Shape into balls. Melt chocolate and wax. Dip balls into chocolate. Put on wax paper to let dry.
Select a round platter. Spread beans (straight from can) over platter. Pour green chilies over beans evenly. Cut olives in slices and spread over chilies. Whip up sour cream before spooning it out and smoothing it over the olives with a fork. Next, de-pit avocados and scrape out the inside into another bowl. Using a fork will make avocados creamy enough to spread over sour cream. (May be difficult but continue.) Dice tomatoes and spread over avocados. Shred the cheese over tomatoes and serve.
Brown sausage. Drain. Mix all ingredients. Bake uncovered 45 to 60 minutes at 350°. This can be made the night before.
Mix cake mix, butter and eggs together. Add any ingredients you wish such as chocolate chips or add oatmeal or coconut or any kind of fruit and nuts.
Place onions, cut side up, in a lightly greased 13 x 9 x 2-inch baking dish. Combine butter and remaining ingredients; pour over onions. Cover with aluminum foil and bake at 350° for 45 minutes or until tender.
Mix wild rice, salt and water. Bring to a boil, then simmer on low for 45 minutes. Drain. Saute celery and onion in margarine until done. Add sauted mixture to salt, pepper, flour and milk and heat. Add wild rice, heat again. Serve with chopped parsley and/or bacon, crumbled.
Mix first 7 ingredients together. Pour into greased 9-inch pie plate. Place peaches or pineapple around batter.
Preheat oven to 375°. Grease and flour 9 x 5 x 3-inch pan. In large bowl, sift flour, baking powder, salt and sugar. Add dates and chocolate. Blend together well. Stir in coffee, soda, eggs and vegetable oil. Pour into greased pan. Bake for 1 hour in a 375° oven.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking soda and baking powder. Mix all together, then add chocolate chips, Hershey bar and chopped nuts. Make golfball sized cookies and place 2-inches apart on ungreased cookie sheet. Bake at 375° for 6 minutes. Makes 112 cookies!
Boil water; pour in package of jello. Melt cream cheese in jello while hot. Cool. Add remaining ingredients and congeal.
Mix all ingredients together and place in casserole. Top with 1 cup of grated cheese. Bake in oven at 350° for 40 minutes.
Scald milk; add margarine, sugar and salt. Soften yeast in warm water. Add to the cooled milk mixture. Add beaten eggs and 2 cups of the flour (which may be whole wheat) and beat with mixer. Add remaining flour gradually, stirring by hand to get the feel of the stiffness of the dough. When stiff, turn onto a board that has been floured and knead until it loses its stickiness. Turn into a large greased bowl or kettle and turn so exposed top has grease covering. Cover and let rise until double in bulk; punch down, let rest a few minutes and form according to the desired use. If a coffee cake or sweet roll is desired, more butter may be rolled into the dough as you fold the dough and roll. One third of dough will give you a dozen large dinner rolls or a larger coffee ring.
Mix all ingredients; seal in plastic bag. Measure 3 to 4 tablespoons cocoa mixture into mug; add boiling water. Stir until cocoa mixture is dissolved. Makes about 7 cups of dry cocoa mixture.
Slightly thaw potatoes; add salt, pepper, onion, soup, sour cream and cheese. Blend ingredients thoroughly. Pour into buttered 3-quart baking casserole. Sprinkle with crushed cornflakes. Sprinkle oleo over top of cornflakes. Bake in preheated oven at 350° for about 45 minutes, uncovered.
Sift flour, baking powder and salt into a bowl. With pastry blender or two knives, work shortening into flour until it looks like coarse cornmeal. Make a well in center of mixture. Pour in half of milk. Mix thoroughly and lightly with a fork. Add more milk and mix until dough clings to fork and forms a ball. (Stir as little as possible for a light dough.) Turn dough onto a floured surface and roll with floured rolling pin or pat with floured hands to 1/4 inch thickness. Cut into circles with floured biscuit cutter or small size glass. Place on greased pans, sides lightly touching. Bake in 450° oven about 15 to 18 minutes or until brown on top. Serve very hot with butter and honey or jam. Makes 18 to 20 biscuits about 2 inches in diameter.
Mix together and pat into 13 x 9 x 2-inch dish. Bake approximately 20 minutes at 350°. Let cool.
Mix in saucepan the milk, shortening and sugar; heat to scalding point. Cool. Combine with the dissolved yeast, beaten eggs and salt, then mix in 2 cups of the flour. Let stand for 2 hours. Add in remaining 4 1/2 cups flour. Mix and knead well. Let rise, punch down and make into buns. Let rise again and bake at 350° for 15 to 20 minutes.
Mix all ingredients directly in casserole. Let stand overnight. Bake in 350° oven for 1 hour.
Cook hamburger with chopped onion. Add spices. Cook rice; let cool some. In a big pan, mix soups and salsa; heat on top of stove until it starts to bubble, then add drained hamburger and rice. Stir together; let simmer while you grate the cheese. Crush chips and add to mixture. Smooth top. Sprinkle with both kinds of cheese. Put lid on top. Turn off heat and let set for a few minutes or until cheese is melted.
Peel eggplant; slice 1/4-inch thick. Cover with salt water; soak 1/2 hour. Dry. Beat eggs with salt and pepper. Dip eggplant slices in egg mixture. Fry both sides quickly; drain on paper towels. Arrange in layers: eggplant, sauce, Mozzarella and Parmesan, in that order. Bake at 350°, uncovered, for 1/2 hour.
In a pie plate casserole or spring-form pan, spread bean dip. Mash	avocados with lemon juice and salt and spread half on bean mixture. Mix together sour cream, mayonnaise and taco seasoning and spread over avocado mixture. Next, layer in remaining half of avocados, the vegetables in order listed and the cheese. Chill	for several hours. Serve with traditional flavor Tostitos.
Mix all together and pour into well-greased pan. Bake at 450° for 25 minutes. Brush with melted butter and serve warm.
Pack clean jars with cucumbers. Fill with 2/3 vinegar, 1/3 water and 2 grains saccharin. Put in hot water bath until cucumbers turn a pickle color. Remove from water immediately.
Prepare ziti according to package directions; add broccoli during last minute of cooking. Drain; add garlic, alfredo sauce, chicken, tomatoes and cheese, mixing well. Spoon into ungreased 9 x 13 casserole; set aside. Toss bread crumbs with butter; sprinkle over ziti. Bake at 350° until top is golden, about 20 to 30 minutes.
Mix melted margarine with graham cracker crumbs and press in 13 x 9 x 2-inch pan. Sprinkle coconut over bottom. Then chocolate chips and butterscotch chips. Pour condensed milk over all. Sprinkle chopped nuts over all. Press down. Bake 25 to 30 minutes in 350° oven.
Fill pie plate full of sliced apples. Sprinkle with 1 tablespoon sugar and 1 teaspoon of cinnamon. Mix remaining ingredients and spread over apples. Bake at 350° for 50 to 60 minutes.
Prepare pancakes using pancake mix. Cut 8 slices bacon into pieces 1 inch long. Pan-fry until lightly browned. Drain. Cook 8 additional bacon slices; drain and keep warm.
*Or can use any deboned whitefish equal to 1 pound of fillets (i.e., perch).
Mix all dry ingredients in large bowl. Add rest of ingredients; mix well. Pour into lightly greased tube pan. Bake 1 hour at 325°. Serve warm or cold.
Cook beef, pepper and onion in heavy skillet; do not brown. Add tomato sauce and seasonings. Simmer for 25 minutes. Remove from heat. Serve in empanadita dough.
Mix rice, milk, oil and beaten eggs together well. Sift flour, baking powder, salt and sugar into batter. Mix until flour is dampened. Do not beat! Bake in greased muffin pans at 400° for 25 minutes. Yields 12 muffins.
Sift flour, baking powder and salt; add parsley and thyme. With pastry blender, cut in shortening until like very coarse corn meal.	With fork, lightly mix in milk to form soft dough. Stir as little as possible. Drop dough by tablespoonfuls into boiling stew. Simmer for 10 minutes, uncovered, then cover and simmer an additional 10 minutes.
Mix flour and baking soda and put aside. Combine butter, sugars, vanilla and pudding mix in large bowl. Beat until creamy. Beat in eggs. Add flour, then nuts and chips (batter will be stiff). Drop by rounded teaspoonfuls on ungreased cookie tins 2 inches apart. Bake at 375° for 10 minutes.
Heat oven to 435°. Sift first 4 ingredients in medium mixing bowl. Add cornmeal. Combine 1/4 cup oil, brown sugar and eggs. Add buttermilk to this and then combine with dry ingredients. Beat only until smooth. Cover bottom of 10-inch cast-iron skillet with bacon drippings. Heat on top of stove until very hot. Pour batter in skillet. Immediately put in oven. Bake 25 to 30 minutes. Remove from skillet so that crust is on top. (This is good to use in any cornbread dressing.)
Mix beans, corn, soup, sour cream, cheese, salt and pepper. Saute the onion, green pepper and celery. Mix together with other ingredients and put in a 9 x 13-inch baking casserole dish. Top with the Ritz crackers and pour the melted oleo over the entire dish. Bake until bubbly and top is brown at 375° or until firm.
Cook sausage until brown. Pour off fat. In large skillet, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer covered 1 hour. Add potatoes and green pepper. Cook covered 15 minutes or until potatoes are tender. Remove bay leaves and serve. Yield: 8 servings.
Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of vegetable coloring. Mix well.
In large skillet, combine onion, green pepper, undrained tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in beans.
Cream sugar and shortening. Add eggs and beat. Add bananas and beat until well mixed. Mix milk with water mixture. Mix salt with flour. Alternate, adding these and mix thoroughly. Bake for 1 hour in 350° oven or until a straw comes out clean when placed in center. Use loaf tin (greased). Makes one large loaf.
Oil 9 x 13-inch pan. Add ingredients in order and do not stir. Bake at 325° for 1 hour or more, until cake is firm to touch.
Brown hamburger in skillet; pour into a colander and rinse well. Put into crock-pot; add onions, green pepper, tomato sauce and water. Stir thoroughly; salt to taste. Cover and cook on low 8 to 10 hours; high 4 hours.
Mix in order given. Bake 1 hour in loaf pan at 325°. Freezes well. Slice thin when cold.
Sift flour, baking powder and salt into a large bowl; make a well. Add 2 beaten eggs and water; stir to make a soft dough. Turn out onto a lightly floured surface and knead until quite elastic. Cover with bowl and allow to rest 10 minutes.
Take mushrooms and wash; cut off stems and dice stems in fry-pan with sausage, garlic and seasoning. When completely cooked, remove from heat; add salsa, bread crumbs and cheese and mix. Lay mushroom caps on flat surface and fill with sausage mixture. Place stuffed mushrooms on an oiled baking pan. Add a little water to the pan and bake in a 350° oven for 25 minutes.
Heat oven to 375°. In large mixer bowl beat butter, granulated sugar and brown sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 7 1/2 dozen cookies.
Thaw strawberries. Combine orange juice, lemonade and water. Add strawberries and ginger ale when ready to serve. Pour over ice cubes. Garnish with fresh strawberries and orange slices. Yields 2 quarts.
Sprinkle the yeast into 2 1/4 cups warm water. Stir until dissolved. Scald the milk and pour into large bowl. Stir in the sugar, butter and salt and let sit until lukewarm. Beat in 2 cups of flour, then the yeast, egg and enough extra flour to make a soft dough (1 1/2 to 1 3/4 cups). Turn the dough out on a lightly floured surface. Cover with a towel and let it stand for 10 minutes. Knead until smooth, about 10 minutes. Place in a lightly greased bowl, turning it once to grease the whole surface. Cover and leave to rise in a warm place (80° to 85°) until doubled in bulk, about 1 1/2 hours. Punch the dough and let it rise again until it doubles in size. Punch it down and using hands, work in the citron, raisins, almonds, cherries and lemon rind. Divide the dough in half; shape into two loaves and put into greased 9 x 5 x 3-inch loaf pans. Let rise until almost doubled in bulk, about 30 to 40 minutes. Preheat the oven to 350°. Brush the loaves with the beaten egg, then bake for 25 to 30 minutes or until they sound hollow when tapped with the finger. Remove the loaves from the pans and cool on a rack.
Cook rice. Heat first 3 ingredients in large casserole dish for 5 minutes. Add soup and heat until bubbly. Add rest of ingredients except cheese. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Brown turkey and pork meat in pan. Drain juice off and add tomato sauce, tomatoes and seasoning. Simmer meat for 30 minutes. Put lasagna noodles on to boil at this time. While noodles are boiling, grated the Mozzarella cheese and open Ricotta. When noodles are tender, place small amount of meat juice in bottom of 9 x 13-inch glass casserole dish. Start layering ingredients: noodles, meat and sauce, Mozzarella and Ricotta. The next layer of noodles should be placed in the opposite direction. Continue layering pattern stopping with Ricotta on top.
Combine all but walnuts; blend and roll into ball. Roll into chopped walnuts. Wrap in Glad Wrap and chill.
Mix together, adding melted butter last. Pour in pie crust and bake at 350° for 45 minutes. Top with Meringue.
Preheat oven to 400°. In medium mixing bowl, beat eggs lightly and add sugar, salt, corn syrup, butter and vanilla. Stir until well mixed. Spread pecans on bottom of 9-inch pie shell; cover with filling. Place in oven and reduce oven temperature down to 350°. Bake for 40 to 50 minutes, until filling is firm in the middle.
Heat oven to 350°. Butter a 1 1/2-quart casserole. Toast bread slices lightly. Break bread into small pieces in casserole. Sprinkle with raisins. Blend eggs, brown sugar, vanilla, cinnamon and salt. Gradually stir in milk; pour over bread in casserole. Place casserole in pan of very hot water (1-inch deep). Bake 65 to 70 minutes or until a knife inserted in center comes out clean.
Simmer oysters and liquid in skillet for 1 minute until edges of oysters curl. Remove oysters and chop. Add margarine to oyster liquid and heat. Add onions, garlic and mushrooms and saute for 5 minutes. Add milk, stirring constantly. When milk begins to simmer, add chopped oysters, artichokes, asparagus, lemon juice, hot pepper sauce, salt and pepper. Heat, but do not boil. Makes 6 servings.
Combine flour and beer. Blend with whisk. Cover bowl and allow to sit at room temperature overnight. Make very light crispy batter.
Cook diced potatoes, macaroni and onion until tender. When done, drain off 1/2 of remaining water. Add to this the remaining spices. All spice amounts can be adjusted to taste. Serve on cold winter days with a very large pitcher of ice tea.
Mix the first 5 ingredients. Add Cool Whip and sour cream. Cut several cherry halves to place on top of salad. Put into dish and freeze.
Cream the butter and sugar until fluffy. Add 1 egg at a time. Add vanilla and sour cream. Add flour 1/2 cup at a time until well mixed. Bake 1 hour and 25 minutes at 325°. Bake in tube pan.
In a motor, grind pepper, salt, paprika and fennel seed. Sprinkle over each filet. Heat 2 tablespoons butter in large frying pan. Add fish and cook 4 minutes. Turn over filets and cook 4 minutes. Remove cooked filets from pan. Add remaining butter to pan and melt. Add pecans. Cook 1 minute. Add lemon juice and mix. Pan over cooked hot filets. Sprinkle with parsley and serve.
Cut round steak into 1-inch cubes and fry in oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer partially covered for 1 hour.
Place 15 halved graham crackers in bottom of 9 x 13-inch pan. Mix pudding and milk, then add Cool Whip. Pour 1/2 of pudding mixture on top of graham crackers, then place 15 more halved graham crackers on top. Pour the rest of the pudding mixture on top; place 15 more crackers on top. Mix 5 or 6 tablespoons of boiling water with frosting mix; smooth frosting on top. Refrigerate overnight.
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2-inch. Bake until set, 15 to 20 minutes, at 350 degrees. Favorite cheesecake recipe: Use pastry blender to mix crust; much easier.
Put eggs in quart jar with peppers. In 2-quart pan, heat remaining ingredients until you can't hold your finger in it. Pour over eggs, making sure to cover all eggs. Seal and let stand 1 to 2 weeks. Store in refrigerator after opening.
Wrap apples in rolls and place in baking dish. Mix melted butter, sugar and water. Pour over apples. Sprinkle with cinnamon. Bake at 350° until brown.
Mash cooked potato. Slowly begin adding sugar while stirring, until mixture has become a ball of dough. Roll out thin. Spread peanut butter on top. Roll up like a jelly roll. Slice into 1/4-inch slices.
Cream the first 3 ingredients. Spread on ungreased jelly roll pan, 15 x 10 x 1-inch. Bake 10 minutes at 350°.
Mix oatmeal in boiling water and let stand 20 minutes. Then mix all ingredients together. Bake 35 to 40 minutes at 350° in flat pan.
Put in unbaked pie shell and bake at 350° for around 45 to 50 minutes.
In a medium mixing bowl, stir together the flour, brown sugar, baking powder, salt and nutmeg. Add the egg, ice cream and oil. Stir just until moistened.
Grease and flour tube pan; cream butter and sugar well. Add eggs, one at a time, beating well after each. Add dry ingredients alternating with buttermilk. Bake 1 hour 25 minutes at 350°.
Dissolve yeast in warm water. Sift dry ingredients together. Cut in shortening. Stir in yeast and buttermilk. Dough will be sticky. Knead in enough flour to handle, but don't make dough stiff. Roll and cut. Let rise 30 to 60 minutes. Bake at 400° 10 to 12 minutes. Dough will last a week in the refrigerator, but will need to rise at least a full hour once cut.
Beat the margarine and sugar for 5 minutes or longer, until fluffy and creamy. Add the vanilla, cooled chocolate and 2 eggs; beat 3 minutes at medium speed. Add 2 more eggs; beat 3 minutes at medium speed. Add 2 more eggs and the dry milk crystals; beat 2 minutes. Place in a 9 x 13-inch pan lined with graham cracker crust. Chill or freeze overnight.
Mix all in a heavy boiler. Bring to a full boil and cook for 3 minutes. Remove from heat and add vanilla. Pour into large bowl and beat until right to spread. Seems to cook in 2 1/2 minutes.
Preheat oven to 350°. Cook spinach; drain well. Mix all ingredients together. Bake, uncovered, in a greased casserole dish (top will brown) about 35 minutes. This dish can be doubled or tripled. (Just increase stuffing by 1/2 cup each time.)
Finely chop celery, onions, peppers and eggs. Use a fork to flake the salmon. Add ingredients to 2 cups cooked and drained macaroni shells. Add 1/2 cup mayonnaise (Hellmann's). Salt and pepper to taste. Serves 6.
Brown hamburger. Mix all ingredients in pot. Simmer until rice is cooked. Great one pot meal!!
Melt jalapeno cheese with can of chili in a double boiler. Serve in a chafing dish as dip with Fritos on side.
Make German chocolate cake. Cool completely. Make holes on top of the cake with a toothpick. Pour Eagle Brand milk slowly over the cake; let it soak in. Warm the jar of Hershey's hot fudge in the microwave oven just enough to pour easily. Spread the hot fudge over the top of the cake. Cool completely. Top with Cool Whip. Refrigerate until set. Crush the Heath bars and sprinkle over the Cool Whip. Refrigerate. This keeps well for several days, gets better each day.
Pour hot water over oats, set aside. Mix next 7 ingredients. Add oat mixture, flour, soda and salt. Bake at 350° for 30 to 35 minutes. Frost.
Combine ingredients and mix well. Top with 1 cup crushed saltine cracker crumbs. Bake at 350° for 40 minutes or until brown.
Wash, but do not peel green tomatoes. Drain. Slice crosswise in about 1/2-inch slices or smaller. Sprinkle with salt and pepper. Roll in mixture of cornmeal and flour. Fry in hot shortening, turning when brown.
Preheat oven to 425°. Sift the flour, baking powder, salt and 3/4 sugar together into bowl and cut in shortening. Combine the milk and vanilla. Add to dry ingredients and mix well, knead on a floured surface, then put into a 10-inch round cake pan. Bake for about 15 minutes (until light brown top). Remove from pan and split. Butter while hot. Mash the strawberries and stir in remaining sugar. Place half the strawberries between layers of shortcake and place remaining strawberries on top. Serve with home-whipped cream. Yum! Yum! Serves 4 to 6.
Mix first 3 ingredients. Shape into 1-inch balls. Roll in confectioners sugar. Bake at 350° for 10 to 12 minutes.
Make paste with flour and milk. Add to other ingredients. Add bread crumbs to make patty consistency. Coat patty with bread crumbs and brown in oil.
Mix all together except 1 cup of Cheddar cheese. Pour into baking dish, sprinkle with remaining cup of cheddar cheese. Bake at 350 degrees for 40 to 45 minutes, uncovered.
In mixing bowl, beat eggs until frothy. Add sugar, oil, milk, orange juice and vanilla. Add flour and baking powder and pour into pan. Bake 1 hour in 350° to 375° oven.
Soften butter, mix flour and sugar in a large bowl. Beat eggs and add to butter. Add all ingredients in large bowl, mix well, then add nuts. Bake at 350 for 1 hour or until done.
Layer croutons in greased 9 x 12-inch casserole dish; add grated cheese and sausage. Mix eggs and 2 1/2 cups milk; pour over layers and refrigerate overnight. Next morning, mix mushroom soup with 1/2 cup milk and pour over dish. Bake covered at 350° for 30 to 40 minutes.
Beat cream cheese until softened; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut and whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature to soften before serving.
Brown pork chops. Put pork chops in bottom of large pot or crock-pot. Layer vegetables on top of chops. Cook on low until done.
Mix cake mix, margarine and eggs. Mixture will be stiff. Put in a 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake 20 minutes at 400°.