HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring margarine or butter and cream cheese to room temperature. Cream together. Add flour, powdered sugar and baking powder. Add additional flour if dough is too sticky. Form into a roll. Wrap in wax paper and refrigerate 3 to 4 hours or overnight.
Slice potatoes into a bowl of ice water. Remove and pat dry. Spray a baking sheet with vegetable oil spray and spread the fries on this in a single layer. Then sprinkle up to a total of 2 tablespoons salad oil over surface of potatoes. Bake in 450° oven, turning often, for 30 minutes or until golden and tender.
Tear spinach in bite size pieces. Slice water chestnuts. Break bacon into bits.
Put raisins in water and boil for 10 minutes. Then add oleo after raisins are cooked. After raisins are cool, add rest of ingredients. Bake in 350° oven until done.
Mix altogether. Boil until sheets off of a wooden spoon. Pour into sterilized jars.
Brown beef and onion; drain and mix eggs, mayo, salt, pepper, milk, cornstarch and olives in bowl. Fold in cheese and hamburger mixture. Bake in unbaked pie shell for 30 to 40 minutes at 350°.
Grease 12 large muffin tin cups or 12 custard cups. If using custard cups, place them in a shallow pan. Break the eggs into a bowl; beat well with a fork or whisk. Add the milk, flour and salt and beat until just blended. Fill the muffin tins or custard cups 3/4 full with the batter. Place the pan on a rack in the center of the oven. Set the oven to 450° and turn it on. Bake for 30 minutes without opening the oven door. Serve the popovers hot with plenty of butter, jam, syrup or honey.
Mix well and refrigerate before using. A tossed or any type of green salad go great with a pasta meal, along with some good Italian or garlic bread.
Saute onion in butter. Stir in hot rice, sour cream, cottage cheese and seasonings. In buttered dish, layer one-half of rice mixture; sprinkle with 1/2 cheese and 1/2 green chiles. Repeat layer of rice, cheese and chiles. Bake 1 hour at 350°.
Mix butter, milk, cocoa and sugar. Bring to a boil and cook for 1 minute. Remove from stove and stir in oats and peanut butter. Pour into buttered dish. Cool for 10 to 15 minutes. Cut and serve.
Mix flour, pecans and margarine until crumbly. Pat mixture into bottom of 8 x 12-inch greased pan. Bake at 300° for 15 to 20 minutes. Combine powdered sugar and cream cheese. Mix well. Add 1/2 Cool Whip and spread mixture over crust. Let set up for 10 minutes. Combine milk and instant pudding. Pour over other layers when pudding has set. Spread remaining Cool Whip on top and sprinkle with toasted chopped pecans. Chill thoroughly and serve.
Heat glass with some hot water. Put brown sugar and hot water into glass. When sugar has melted, add some of the whiskey, stirring well. Then add more hot water and some more whiskey. Serve hot. Traditionally served in a crystal glass and stirred with a silver spoon.
Put 1/4 cup cold water and the gelatin in a 2-quart saucepan; let soak together. Warm together 1/4 cup water, 3/4 cup invert sugar and 1 1/4 cups sugar. When sugar mixture is hot, but not boiling, pour into mixing bowl. Add the soaked gelatin, corn syrup and vanilla. Whip until white, fluffy and at least doubled in volume. Pour into pan or molds sprayed with Pam; allow to set 24 hours (sometimes less) before attempting to cut or unmold. Shapes may be rolled in toasted coconut or dipped in melted coatings or colored sugars.
Combine pineapple juice and marshmallows. Place over low heat. Add gelatin. Melt marshmallows and dissolve gelatin. Add all other ingredients. Mix. Fold in Cool Whip last. Place in refrigerator. Will keep for several days.
Combine onion, garlic and green pepper in a sauce pan. Saute in very small amount of oil until tender. Add remainder of ingredients and stir. Remove to larger sauce pan. Decrease heat to simmer and cook until desired thickness.
Blend together cream cheese, milk and sugar. Stir in Cool Whip. Spread this mixture on cake, then spread on cherry pie filling.
Preheat oven to 500°. Stir salt into milk; dip in fish fillets. Roll in	bread crumbs and place in lightly greased baking dish (13 x 9 x 2-inches). Drizzle melted margarine over fish.	Bake in 500° oven for 10 to 12 minutes.
In a large skillet, melt butter and brown garlic, onions and ground beef. Drain off excess fat. Add tomatoes and chili. Simmer about 45 minutes. Meanwhile, cook spaghetti and drain. Remove skillet from heat and stir in Cheddar cheese until melted. Fold in sour cream. Combine chili mixture and spaghetti, mixing well. Turn into 2-quart casserole or 9 x 13-inch pan. Top with Parmesan cheese and bake 45 minutes at 350°.
Preheat oven to 350°. Combine potatoes, chilies and cheese. Mix well. Spread evenly in a 9 x 13-inch baking pan.
Preheat oven to 400°. Slice potatoes 1/4-inch thick. In 1 1/2-quart casserole, alternate layers of potatoes and apples, ending with potatoes. Sprinkle each layer with some sugar, allspice, butter and lemon juice. Bake 20 minutes or until nicely browned. I like to add cinnamon and nutmeg to the sauce. Serves 8.
Pour boiling water over dates. Immediately mix in butter and soda. Add egg, flour, nuts and sugar. Mix and bake in a greased loaf pan at 300° for 1 hour.
Mix all dry ingredients. Stir in milk until batter is smooth. Dip rings into batter, then into hot oil. Turn over when brown. Drain on paper towel.
Mix pudding with fruit cocktail and crushed pineapple with their juices. Drain oranges well and add to pudding. Fold in Cool Whip and marshmallows. Pour into a 9 x 13-inch Pyrex dish and chill overnight.
Mix all ingredients. Roll into small balls. Bake in oven at 350° for 20 minutes. Serve hot.
Slice squash into 1/4-inch circles. In skillet, saute onion in hot oil until tender. Add squash and spices. Add tomato sauce over squash. Cover and cook until tender (about 10 to 15 minutes). Top with cheese. Cover skillet and continue to cook until cheese melts. Serves 6.
Preheat oven to 375°. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugars, eggs and vanilla in large bowl. Add flour mixture. Stir in oats, morsels and chips. Drop by tablespoons onto ungreased baking sheet. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Cool on baking sheet for 2 minutes, then place on wire rack to cool. Makes 4 dozen cookies.
Beat egg. Add buttermilk. Add soda, baking powder and salt, then meal. Pour hot fat over it. Cook at 450° for 15 minutes.
Cut loaf in half lengthwise and then cut into 2-inch slices. Toast cut sides. Drain tomatoes thoroughly; chop tomatoes. Combine tomatoes with remaining ingredients. Spoon tomato mixture onto toasted slices. Broil 5-inches from heat source until tomato mixture is hot, about 2 minutes.
Combine thoroughly ground beef, bread crumbs, milk, onion, garlic salt and pepper. Shape into 35 balls; chill 1 hour. Over medium heat melt margarine. Brown meatballs on all sides. Drain fat. Combine soup and water. Add to frypan and bring to a boil. Cover and simmer 30 minutes. Makes 6 servings.
Cover the bottom of a small glass with a layer of yogurt. Cover layer with strawberries. Repeat layers until glass is full ending with strawberries. Sprinkle with graham crackers and nutmeg.
Use a large bowl. Mix together 4 cups flour, the sugar and salt. Work in the lard with a pastry blender or 2 knives, or your fingers until it is like coarse cornmeal. You can use other shortening, but lard is best. Do not use oil. Slightly beat the egg. Add the vinegar and water; mix these together and add to the dry mix, a little at a time, stirring with a fork.
Combine crumbs, onion, celery and seasonings. Add margarine, milk, broth and eggs. Stuff loosely into turkey cavity. May spread into greased casserole. Bake for 1 hour at 325°. Stuffing for a 12 pound turkey.
Grate potatoes (drain all water from potatoes) and set aside. In a bowl, combine meat, egg, onion, potatoes, salt, pepper and turmeric. Knead for 10 minutes to form a smooth paste. Using damp hands, shape mixture into lumps the size of an egg. Flatten and brown on both sides in a skillet in 1/2 cup oil over medium heat (making sure potato is cooked). add more oil if necessary.
Mix cake as directed and bake. Bring pineapple and sugar to boil. When cake is done, poke holes in cake and pour mixture over cake; let set. Mix pudding; spread over cake. Slice bananas, next Cool Whip, cherries and nuts next.
Mix pretzels, 3 tablespoons sugar and butter. Press into 9 x 13-inch pan. Bake at 400° for 7 minutes; let cool. Dissolve Jell-O in boiling water and add frozen strawberries. Chill in bowl, but do not let it set completely. Mix cream cheese, then add 1 cup sugar, Cool Whip and drained pineapple; mix until well blended. Pour over pretzels. Spoon Jell-O mix over cream cheese layer. Spoon crushed pretzels over top. Let chill overnight.
Whish eggs whites until soft peaks form. In a separate bowl, beat cream cheese until smooth (heat in a microwave for 10-15 seconds to soften first). Mix in cream, egg yolks, vanilla and splenda. Fold in egg whites.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch pan. Lightly beat egg in a mixing bowl. Add sour cream, milk, almond extract and muffin mix. Stir just until blended. Fold in pecans. Spoon batter into prepared pan. Bake 1 hour and 10 minutes. Cool 10 minutes; remove from pan.
Heat oven to 350°. In large bowl, stir together flour, brown sugar, cocoa, baking soda and salt. Add water, banana, oil, vinegar and vanilla. Stir until smooth. Pour batter in ungreased 8-inch square baking pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Serve warm or cool with whipped topping, if desired. Makes 9 servings.
Brown meat and drain. Add next 5 ingredients and simmer for 15 minutes. Cook noodles and drain. Mix onions, cream cheese and sour cream.
Place berries in microwave-safe 8 x 8 x 2-inch dish. Sprinkle with lemon juice. Mix remaining ingredients; spread on berries. Microwave, uncovered, on High 7 to 10 minutes, or until berries are hot and bubbly. Let stand 10 minutes. Serves 4 to 6.
Cook sugar cookie dough on pizza pan until done. Cool cookie. Spread sour cream onto cookie. Place sliced strawberries onto sour cream. Top with Cool Whip.
Cube chicken breast into bite size pieces. Dice bell peppers and onions. Saute chicken, peppers, and onions together in oleo until chicken is white and the onions are lucid. Add broth, salsa, and corn, bring to a boil, and let cook for 10 minutes. Add rice and cook until liquid has been absorbed. Turn off heat and sprinkle top with cheese. Cover with lid, let stand until cheese melts from the steam.
Stir together broth, soup, onion and chili peppers in saucepan. Bring to boil; simmer for 30 minutes. Stir in sour cream. Alternate layers of tortillas, chicken, soup mixture and cheese in 9 x 13-inch dish. Bake, uncovered, at 325° for 30 minutes. Garnish with green onion and tomatoes. Serves 6.
On a dip dish, layer the refried beans, salsa, sour cream and cheese. Layer some black beans, lettuce, chopped tomatoes, onions, black olives, avocado, cilantro and peppers. In the center, place a small amount of sour cream, cilantro and olives.
Mix salt, cornstarch, water and color in pan. Heat over low heat, stirring constantly until mixture is too stiff to stir. When cool, knead until smooth.
Rub ducks with butter and sprinkle with salt and pepper. (Small amount of garlic powder can be added if desired.) Put duck, breast down, on piece of aluminum foil. Put some chopped mushrooms on top of duck. Wrap duck tightly in foil and bake, breast down, in 350° oven for 2 hours.
Bake chicken at 350° for 1 hour. Cook fettuccine, peas and carrots until tender in 1 big pot. Cut up chicken in in small pieces. Drain noodles, peas and carrots. Place noodles and vegetables in casserole dish (11 x 13-inches). Mix chicken through the noodles. Pour 2 cans of cream of chicken soup over casserole and mix through. (Add a little water to soup to rinse out can.)
Drain asparagus; reserving juice. Combine margarine and flour in saucepan, cook until bubbly. Add reserved juice. Cook over medium heat, stirring until thickened. Layer asparagus, cheese, almonds and sauce in casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Combine all ingredients except bread crumbs and butter. Turn into 1-quart casserole. Combine crumbs and butter. Sprinkle over top of mixture. Bake at 350° for 45 to 50 minutes or until hot through and crumbs are golden. Makes 6 servings.
Cook pasta in boiling water in a large saucepan until tender, but firm. Drain. Rinse in cold water. Spray with Mazola nonstick cooking spray. Combine pasta and remaining ingredients except dressing in a medium size bowl. Pour dressing over salad. Toss and serve. Makes 8 servings.
Scald milk with sugar and shortening; cool to lukewarm. Then add yeast dissolved in the warm water. Add the flour. Let rise until double in bulk and then add salt, soda and baking powder. Add additional flour (about 1 cup) to make a soft dough. Place in bowl. Grease surface of the dough and cover and place in refrigerator. Make rolls as wanted. Take out amount needed and let rise. Rolls will last a week or ten days.
Mix ingredients and store in airtight container. Mix 2 heaping teaspoonfuls with 1 cup boiling water.
Sift flour, sugar and salt together. Add rolled oats (either kind). Cut in shortening or margarine. Add enough cold water to mix. Roll out in graham flour or regular flour, if you prefer. Cut into squares. Bake at 375° for 20 minutes.
Dip tomatoes in flour; fry brown on both sides. Put all fried tomatoes back in skillet. Stir and add milk slowly; stir constantly, adding milk until it becomes gravy. Serve with ham and biscuits.
Mix sugar and flour together real good. Add milk. Beat egg yolks and add to mixture. Cook until thick; add oleo and vanilla. Add to wafers and bananas. I use about 1/2 box wafers and 3 or 4 bananas.
Combine eggs, sugar, vinegar, mustard and butter or margarine. Cook over medium heat until thick. Grate onion and cheese; mix together. Chop pimentos and add. Pour cooked mixture over cheese mixture and stir well. Refrigerate.
Dressing: Blend together buttermilk, mayonnaise, sour cream, parsley, basil, oregano, and garlic powder.
Melt peanut butter, oleo and chocolate chips. Pour over Chex cereal. Toss lightly. Sprinkle with powdered sugar. Mix with rubber spatula, being careful not to break Chex. Spread on cookie sheet to dry. Serve as a snack to people, not puppies.
Spread mixture on muffins and top with an additional cheese, if desired. Place under broiler until it is hot and bubbly.
Cook macaroni according to package directions, drain and set aside. Saute garlic and onion in Crisco oil. Add stewed tomatoes, salt, pepper and basil; bring to a boil. Add cut up squash and saute, covered, for 30 minutes. Add sugar. Pour over macaroni. Sprinkle Parmesan cheese on top.
Sift the first	4 ingredients	together and mix well. Add the beaten egg, sour cream, vanilla and	nutmeg, mixing well. Fold mixture into apples carefully. Spoon all into pie shell. Bake at 400° for 15 minutes; reduce heat to 350° and bake 20 minutes longer. Take pie	from oven. Have topping ready to put on pie.
Cream together first oil, sugar, then eggs and pumpkin. If you use self-rising flour, omit soda, salt and baking powder. Mix together all ingredients. Pour into large greased and floured cookie sheet or pan. Bake at 350° for 25 to 30 minutes.
Grease casserole dish; drain corn (white and whole). Mix together in dish all corn. Mix in a separate bowl, remaining ingredients, excluding butter. Add to corn; slice butter on top. Bake at 400° until bubbly, about 50 to 60 minutes.
Brown hamburger meat and drain well. Place crumbled nacho chips in bottom of casserole dish. Top with hamburger.
In large saucepan over medium high heat, cook onion and green pepper in butter or oleo. Add other ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Stir often. Serves 4.
Saute onion until golden; set aside. Brown meat in hot oil. Do not crowd. Do in two batches if skillet not large enough. Put browned meat in pot. Cover with cold water; add onion and bring to a boil. Simmer for 1 1/2 hours. Pepper to taste. Mix soup mix with 1 cup cold water and 1 tablespoon flour. Add to meat; simmer 1/2 hour. Add more water or beef stock if getting too thick. Squeeze garlic through garlic press. Mix into stew the last 15 minutes. Serves 4.
Mix well (except noodles). Put in casserole. Top with chow mein noodles. Bake at 350° for 30 minutes.
Mix sugar, vinegar and spices. When boiling, drop in cucumbers and onions and boil 2 1/2 minutes. Put in jars. Cover with juice; seal.
Mix into bowl sugar, cocoa, cinnamon and salt. Spoon dry mix onto half the pie round; do not overfill. Pat each with margarine. Fold over and flute edges together well with fingers. Fry in iron skillet over low heat until golden brown. Turn over gently and fry other side or bake in 350° oven until golden brown.
Mix hamburger, chili powder, salt, onion and garlic. Cook 7 minutes and drain. Layer as follows in 9 x 12-inch baking dish: 3 to 4 taco shells, 1/2 meat mixture, 1/2 corn, 1 can tomato sauce and 1/2 cheese. Repeat. Bake at 350° for 20 to 30 minutes. This will freeze very well.
Lightly salt the zucchini and let stand for 15 minutes; squeeze out excess moisture.
Brown sausage; drain. Put all in crock-pot on low. Turn up to high when cheese starts to melt. Stir occasionally until all melted and hot. Serve with tortilla chips.
Mix salad dressing mix, oil and seasoning. Pour over crackers in bowl. Shake gently until crackers are covered. Cover plastic bowl. Turn over periodically. Enjoy!
Mix margarine, sugar, egg yolks and flour. Separately mix soda and buttermilk. Then add the buttermilk mixture to the flour mixture and mix until smooth. Bake at 350° for 30 minutes, or until brown/done per touch test.
Saute zucchini and onion in margarine 10 minutes. Add tomatoes. Continue cooking over low heat 5 minutes. Sprinkle with Romano.
Brown ground beef and drain any grease from meat. Open box of Rice-A-Roni and take flavor packet; set aside. Add contents of box to meat and continue to cook until rice has browned. Pour in 3 cups water and can of tomato sauce. Add flavor packet and chili powder. Turn heat down on low and cover skillet. Simmer until liquid is absorbed and rice is tender.
In large bowl, mix 2 1/2 cups flour, yeast, sugar and salt. Add 1 1/2 cups warm water and oil. Stir until well blended. Stir in 1 1/2 cups more flour. Gradually add enough flour to make a soft dough. Turn dough onto lightly floured surface. Knead about 8 to 10 minutes. Spray with vegetable spray, cover and let rest 10 minutes.
Mix all ingredients, except cracker crumbs. Place in casserole. Melt 1/4 cup butter and mix with cracker crumbs. Spread over casserole. Bake at 325° for 45 minutes to 1 hour.
Place ring of walnut halves in greased round pan. Dip biscuits in melted butter, then in mixture of brown sugar and cinnamon. Place in pan, overlapping slightly. Tuck raisins between biscuits. Bake in hot oven (425°) for 13 to 15 minutes.
Cut cabbage in bite size pieces. Slice onion and slice the potatoes, but not too thin. Butter a large casserole dish or oblong baking pan. Place a layer of cabbage, a layer of potatoes and a layer of onion; then repeat. Pour melted oleo over layers, then salt and pepper. Put tinfoil over top and place in a 375° oven for 30 to 45 minutes. Remove foil and lightly brown.
Combine ketchup and sugar in crock pot on low heat and set aside. Slice package of bacon into thirds. Wrap bacon around hot dogs. Hold together with toothpick. Broil 1-2 minutes in over to crisp bacon, turning once. Put broiled dogs/bacon into crock pot 2 -3 hours on low.
In a large bowl, combine sugar, brown sugar, margarine, eggs, water and vanilla. Mix well. Stir in soda, flour and salt. Mix well. Chill for at least 2 hours.
Roast red pepper over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop red pepper. Combine vinegar, syrup, Tabasco sauce, turmeric and salt in a large bowl. Gradually whisk in oil. Add red pepper, corn and green onions and toss to coat. Cover and refrigerate overnight, stirring occasionally. Can be made 3 days ahead of time. Let stand at room temperature 30 minutes before serving.
Cook squash in salt water until tender. Drain and add all ingredients except margarine and dressing cubes. Add dressing cubes to margarine. Pour half of cubes in bottom of 8-inch square pan. Add squash mixture. Top with cheese slices. Add remaining dressing cubes. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix salt, pepper and	paprika with crushed cereal. Dip chicken in skim milk and roll in crushed cereal mixture. Spray foil lined pan with Pam or corn oil and add chicken pieces in one layer. Cover and bake for 1 hour. Uncover and bake about 15 minutes more until chicken browns.
Cut pound cake into 1-inch cubes. Place cubes in a 1 1/2-quart microwave-safe casserole or a 9-inch pie plate.
Saute onion in butter. Add milk, soup and cheese. Cook until blended. Mix with thawed broccoli and rice. Bake at 325° for 1 hour, uncovered.
Mix all ingredients and beat for 2 minutes. Bake at 325° for 50 to 60 minutes.
Mix all ingredients except rotini. Mix well using whole bottle of salad seasoning, then add rotini. Mix very well and chill, stirring every hour or so until chilled so all the pasta gets seasoned.
Sift together first 4 ingredients. Mix all ingredients together except raisins and nuts. Beat 2 minutes on medium speed. Add raisins and pecans. Drop by spoonfuls on greased sheet. Bake at 375° for 12 minutes.
Mix shortening and peanut butter. Add sugars; mix well. Beat in eggs. Mix together dry ingredients and stir in. Make dough into small balls. Roll top in sugar. Place on cookie sheet and flatten with a fork. Bake at 350° for 10 to 12 minutes.
Combine cereal, pretzels and crackers in a large microwave-safe bowl. Mix lemon juice, Worcestershire sauce and powders. Pour over cereal mixture. Cover cereal completely. Microwave on High for 2 minutes; stir. Microwave on High for 2 minutes more. Stir and cool.
Mix softened cream cheese with pineapple, 1 cup pecans, bell pepper, onion flakes and seasoning salt. Roll into 1 large or 2 small balls. Roll the balls in the remaining 1 cup pecans. Top with a cherry and serve with crackers.
Boil macaroni; drain. Add other ingredients. Sprinkle with corn flake crumbs. Bake casserole dish at 300° for 30 minutes. Serves 2 to 4.
Put into crock-pot with bacon crumbled on top and cook on high for 1 hour.
Combine cake mix, nuts, 1/3 cup milk and butter and mix well. Press half the mixture into the bottom of a greased 9 x 13-inch baking dish and bake at 350° for 8 minutes.
Heat oven to 350°. Lightly grease a 13 x 9 x 2-inch baking pan. Mix Bisquick and water until soft dough forms. Press dough in bottom of pan. Brown sausage and drain. Mix sausage, mayo and onions. Remove stems from mushrooms. Chop stems of mushrooms and mix into sausage mixture. Fill mushroom caps with mixture. Place mushrooms in rows on dough. Sprinkle with cheese and paprika. Cover loosely with aluminum foil and bake 20 minutes until cheese is bubbly. Remove foil. After removing foil, bake an additional 10 to 15 minutes. Let stand 15 minutes and cut into 35 bite-sized pieces.
Line pie pan with pastry. Place apples in pan. Mix 1/2 cup sugar, flour and salt. Sprinkle over apples. Dot with 1 tablespoon butter. Bake at 350° for 20 minutes. Combine 1/2 cup sugar, 1 tablespoon butter, egg, milk and coconut. Sprinkle over hot pie. Bake 30 minutes more.
Mix together first 5 ingredients. Add egg and fruit cocktail. Pour mixture into an 8 x 8-inch pan (spray pan with Pam).
Drain pineapple; reserve liquid. Halve slices. Melt butter in 9-inch round pan, 1 1/2-inches high. Stir in brown sugar and 1 tablespoon reserved pineapple liquid. Add water to remaining liquid to make 2/3 cup. Arrange pineapple and cherries in pan.