HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place margarine in custard cup. Microwave uncovered on High (100%) until melted; 30 to 45 seconds. Stir in dill weed. Cut potato lengthwise into fourths. Brush cut sides with margarine mixture. Arrange, cut sides up, on 9-inch plate. Wrap corn in microwavable paper towel; place on plate next to potato. Microwave uncovered on High (100%) until hot, 3 to 3 1/2 minutes. Mix ground beef, bread crumbs, egg and 1 teaspoon of the soup mix; shape into loaf. Place meat loaf on plate with corn and potato; sprinkle with remaining soup mix. Cover plate with microwavable paper towel and microwave until beef is no longer pink inside, 6 to 7 minutes.
Boil potatoes whole with bay leaf. Let cool and then peel. Grate potatoes and cheese. Cut up green onions into small pieces. Mix all ingredients. Bake at 300° for 25 minutes.
Mix all together and place in shallow pan with lid. Bake at 350° for 1 1/2 hours. Remove lid last 10 minutes. Serve over hot cooked noodles. Double recipe, double cooking time.
Cut bananas into 1-inch pieces. Wrap pieces in clear plastic or foil. Freeze several hours until firm. Measure milk into blender. Add yogurt. Measure in sugar and vanilla. Put in half of the banana pieces, cover and blend until well mixed. Add remainder; cover and blend until smooth. Makes 4 (8 ounce) servings.
Pour boiling water over oatmeal; let stand for 20 minutes. Cream the shortening, brown sugar and granulated sugar. Add beaten eggs, then add to oatmeal mixture. Sift together the flour, soda, cinnamon and salt, then add to oatmeal mixture. Add vanilla; mix well. Bake at 350° for 30 to 35 minutes, then spread the topping while cake is warm.
Heat oven to 350°. Butter an 8 or 9-inch square baking pan. Beat eggs. Add sour cream, molasses and ginger. When smooth, sift in dry ingredients. Beat again. When smooth, stir in butter. Pour into pan. Bake 25 minutes. Serve warm.
Simmer together with olive oil just a bit; add salt, pepper and a dash of sugar.
Melt butter in large saucepan. Lightly brown the onion and celery in butter. Add the flour and salt and mix thoroughly. Remove from heat. Add the tuna and milk. Mix well. Cook over low heat until hot, but do not let it boil. Serve with crackers.
Mix crushed pretzels, butter and 4 tablespoons sugar and pat into a 9 x 11-inch pan. Bake at 400° for 8 minutes; cool.
Mix all ingredients together. Roll in balls the size of silver dollars. Dip fork in water or flour and mash balls with fork. Bake at 350° until brown.
Brown beef, onion and green pepper. Drain well. Add special sauce and cumin to mixture. Simmer 30 minutes. Cook rice and set aside. Combine meat mixture and rice. Mix well and serve.
Put oats, figs, dates and raisins in food processor and grind. Put in bowl and add lime juice to moisten.
Cream together butter and powdered sugar. Beat in coffee, flour and pecans. Roll into finger shapes and place on a greased baking sheet. Bake at 350° for 8 to 10 minutes. Let sticks cool. Dip in melted chocolate. Yield: 6 dozen.
Let hash browns thaw in bag. Combine all ingredients and mix together. Place in a buttered casserole or baking dish. Bake at 350° for 50 to 60 minutes. I bake half of this and freeze half to bake at a later date.
In medium bowl, mix all ingredients. Spoon into jar and cover tightly. Makes about 4 cups.
Cook bacon. Remove from pan and saute onion, green pepper and celery in bacon grease. Drain sauteed vegetables. Crumble bacon and combine with sauteed vegetables, tomato soup, almonds, mushrooms and green beans. Put in a 2-quart casserole and bake in a 350° oven for about 1 hour. Serves 8 to 10.
Cook spinach and drain well. (May defrost and cook in microwave.) Add flour to slightly beaten eggs and beat until smooth. Add cottage cheese, spinach and Cheddar cheese. Spread into buttered casserole. Bake at 350° for 30 minutes. Remove from oven 10 minutes before serving. Cut into squares.
Combine sugar and syrup in a 3 1/2-quart saucepan. Bring to a boil over medium heat. Remove from heat and stir in peanut butter. Add corn flakes and stir until well coated. Drop by teaspoonfuls on waxed paper. Red cinnamons and/or coconut can be added for taste or festivity.
Saute chicken breasts in wok in 2 tablespoons oil until almost done. Add peppers and garlic to chicken and cook. Add sauce, olives, chicken broth, rosemary and thyme; mix. Add cooked pasta, mix and heat through.
Put pineapple in bottom of oblong cake pan. Take spoon and dip filling onto pineapple, then spread as evenly as possible. Sprinkle dry cake mix over the pineapple and cherry pie filling. Slice margarine over dry cake mix. Bake 50 minutes at 350°. Watch to make sure butter doesn't get too brown.
Mix all ingredients well and pour half of mixture in each crust. Cover and place in refrigerator. Keep cold until ready to serve.
Peel cucumbers and slice 1/2-inch thick. Remove seed. Mix together lime and 8 1/2 quarts water. Add cucumber rings and put into two 1-gallon jars. Soak 24 hours. Drain and wash well in two waters. Cover cucumber rings with water and soak 3 hours. Mix together 1 cup vinegar, 1 tablespoon alum and 3 tablespoons red food coloring. Add enough water and cover cucumbers. Simmer 2 hours. Drain; discard water. Mix together remaining ingredients and heat. Pour over cucumbers. Let sit 24 hours. Drain and reheat liquid (do not boil). Pour over cucumbers. Put lid on for steam and let sit for 24 hours. Heat liquid and cucumbers together and put in jars and seal.
Melt margarine. Add confectioners sugar and 1 cup flour. Press into a 9 x 9-inch pan. Bake 10 minutes at 350°. Beat eggs. Add sugar, flour, baking powder and lemon juice. Spread over hot crust and bake 25 minutes at 350°.
Cream shortening and sugar. Add eggs; mix well. Sift dry ingredients. Add alternately with applesauce. Add soda in boiling water.
Mix ingredients well; place in well-greased baking dish and bake 1 hour at 350° until browned.
Sift nutmeg with flour. Cream shortening and sugar. Beat in eggs and carrots. Blend in flour.	drop by teaspoon onto greased baking sheet. Bake 8-10 minutes at 400. Cool.
Cream the butter and sugar. Add eggs one at a time. Add flavoring. Mix flour, baking powder and salt. Add to creamed mixture. Reserve 1 cup for topping, press remaining in greased 9 x 12-inch pan. Add apple pie filling at one end of the pan and peach pie filling at the other end of the pan. Put reserved batter on top in blobs; stretch out. Bake at 350° for 40 minutes on middle rack. Eat from what half you desire. Other fruits may be used.
Split rolls. Mix all ingredients together and spread on rolls. Wrap in foil. Bake 10 minutes at 400°. Serve warm. Freezes well.
In a large bowl, cream butter, sugar and eggs until fluffy. Sift together flour, baking soda and salt. Add to mixture with buttermilk. Beat until blended. Stir in nuts, cherries and vanilla. Pour into greased loaf pan. Bake at 350° for 55 to 60 minutes. Remove and cool. Glaze with confectioners' sugar icing.
Wash all vegetables. Peel onion and remove pepper seeds. Chop all vegetables and measure. Dissolve salt in water. Pour over vegetables and let stand 1 hour. Drain and taste. If too salty, rinse again. Mix vegetables with sugar, mustard seeds and vinegar. Simmer 20 minutes, then bring to a full boil. Pack boiling hot into jars and seal at once.
Cream butter and sugar. Beat in eggs. Add remaining ingredients. Bake 1 hour at 350°. Makes 1 large loaf. Cool 5 minutes before removing from pan.
About 1 hour before serving or up to 2 days ahead, in large bowl, combine all ingredients. Cover and refrigerate at least 45 minutes. Stir occasionally.
Mix together and place in a greased 9 x 15-inch pan. Bake at 350° for 45 to 50 minutes.
Mix well and pour into greased casserole. Bake 45 minutes at 350° or until slightly browned on top.
Cut Velveeta into quarters and put into crock-pot. Add cream of mushroom soup, Ro-Tel tomatoes. Place crock-pot on high. Brown in a skillet the hamburger and sausage. Drain and pour into crock-pot. Cook on high for 30 to 45 minutes or until all cheese has melted, stirring occasionally. Turn on low and enjoy with tostado chips.
Cook chicken breasts with salt and pepper in 3 quarts water until tender. Remove, cool and chop chicken. Strain broth.
Add boiling water to jello and dissolve. Add lemonade; let set until partially jelled. Add fruit, then fold in Cool Whip.
Mix the brownie mix, eggs, water and oil together; place in a well-greased pizza pan. Bake at 350° for 20 to 25 minutes or until brownies start to pull away from pan.
Grease 13 x 9-inch baking dish. Combine shredded cheese, soup, sour cream, onion, 1/4 cup margarine, salt and pepper. Mix well. Fold in potatoes. Turn into baking dish. Toss together corn flakes and 1 tablespoon margarine. Sprinkle over potatoes. Bake at 350° for approximately 1 hour or until casserole is golden brown and potatoes are tender. Yield: 8 to 10 servings.
Melt 1 stick butter; mix with graham cracker crumbs. Spread over bottom of 9 x 13-inch pan. Mix together 4 tablespoons sugar, powdered sugar, cream cheese and 2 sticks softened butter. Beat until smooth; spread over crumbs.
Mix eggs and milk; add baking powder, salt and flour. Mix well. Turn dough out and roll 1/4-inch thick. Fry until golden brown.
Melt margarine and chocolate, remove from heat and blend in sugar. Add eggs and water; beat well. Stir in dry ingredients, nuts and vanilla. Bake at 350° in greased 7 x 11-inch pan for 20 minutes. Cool. Cut into 8 squares. Place on baking sheet. Cut each pint carton of ice cream into 4 blocks. Place one on each brownie and freeze (about 2 hours).
Brown onion and celery in butter until soft and golden. Combine remaining ingredients and bake in 2-quart casserole at 350° for 25 to 30 minutes. Top with bread crumbs before baking.
Mix flour and mayonnaise, then add milk and baking powder. Drop into well-greased muffin tins. Fill 1/2 full. Bake at 400° for 12 to 15 minutes, or until brown. Makes 6 to 9 biscuits.
Sear meat in skillet with onions and garlic. When meat is thoroughly seared, put in tomato sauce, add some water to cover meat. Add all other ingredients. Cover with half an inch of water and stir well. Simmer at least 1 1/2 hours (or longer), stirring regularly. Towards the end of cooking time, skim the grease, add flour mixed with warm water to thicken. Serves 6.
Melt shortening in a skillet. Add meat. Brown meat, stirring with a fork. Add chili and water. Mix well. Season to taste with salt and pepper. Cook rigatoni according to directions on package. Drain. Return to pot. Add butter and meat mixture. Mix well. Simmer 10 to 15 minutes or until thick as desired.
In a pie plate, cut up cream cheese. Spoon chilies over cream cheese. Spoon chili with beans over top. Cover with shredded cheese. Microwave until bubbly on High (3 to 5 minutes). Serve with tortilla chips.
Mix all ingredients well. Put into a 9 x 5-inch loaf pan and bake at 350° for 1 hour. Tastes just like meat loaf, but no hamburger. Makes 1 loaf.
Mix first 3 ingredients and let stand for 24 hours. Chop cabbage, clean jars and lids real hot. Pack cabbage in jars. Pour warm solution over cabbage and seal.
Combine vegetables in a large bowl. Combine remaining ingredients in a saucepan. Bring to a boil, stirring occasionally. Pour over vegetables and toss. Chill well. Yield: about 12 servings.
Mix together and pour into frozed pie crust. Bake at 350° for 45 minutes.
Boil altogether for 5 to 7 minutes. Spread over cake and bake 5 minutes longer.
Melt chocolate chips in top of double boiler over low heat. Stir until melted. Remove from heat. Stir in condensed milk, butter and vanilla. Blend until butter is mixed with chocolate. Stir in nuts. Spread mixture immediately into lightly oiled 8-inch square pan. Sprinkle confetti sprinkles on top of fudge. Cool at room temperature. Cut into even squares.
Brown the chicken pieces. Dip in flour and oil. Put in casserole. Add the remaining ingredients. Bake at 350° for 1 hour.
Cream the cheeses until well blended. Add other ingredients except pecans; mix well. Shape into ball and roll in chopped pecans. Wrap and chill for 24 hours. Serve. Yields a 1 1/2 pound ball.
Combine and place in a casserole dish the first 6 ingredients. Top with the remaining ingredients. Bake 30 minutes at 350°.
Beat eggs, butter, sugar and vanilla for about 2 minutes. Pour into unbaked pie shell. Bake at 350° until crust forms on pie.
Sift together first 3 ingredients. Boil next 3 ingredients, margarine, cocoa and water. Add buttermilk, soda, eggs, vanilla and flour mixture. Pour into a greased 13 x 9-inch pan. Bake at 400° for 20 minutes. Five minutes before cake is done, make icing.
Heat oven to 475°. Rub meat with garlic and sprinkle with salt and paprika. Place meat in uncovered roasting pan, fat side up. Cook 30 minutes or until browned. Reduce temperature to 325° and cook until meat is tender, allowing 30 minutes per pound for medium-well and 18 minutes per pound for rare meat.
Brown ground beef in skillet, stirring until crumbly. Drain. Stir in pizza sauce. Cut biscuit into quarters, fold into ground beef mixture. Spoon into 9 x 13-inch baking dish. Sprinkle with cheese. Bake for 10 minutes longer. Let stand for 10 minutes.
Melt butter and stir in crackers; reserve 1/4 of this for topping. Precook and thaw broccoli in microwave (in boxes with ends open, 4 minutes each box). Mix together broccoli, soup and cracker/butter mixture. Put remaining crackers on top. Microwave 5 minutes on High.
Cream together the sugar and butter. Add the remaining ingredients. Mix well. Bake at 300° for 35 minutes. Take out of oven and while hot, spread on marshmallow cream. Let cool and then put on icing.
Saute frankfurter slices, onions and green pepper in margarine. Add remaining ingredients and simmer for 10 minutes. Serves four.
In saucepan, melt marshmallows, cream and pineapple slowly. When melted, add nuts and chopped cherries. This will be thick. Line a big baking or refrigerator dish with some of the crumbs; add remaining filling and cover with more crumbs but not over 1/4-inch thick or dessert will be dry. Take second jar of cherries that have been drained and left whole and put on top of crumbs.
Brown hamburger and onion together. Drain excess fat. Add remaining ingredients. Layer noodles and sauce twice. Grate Velveeta cheese over top of casserole. Bake for 25 minutes or until cheese is thoroughly melted.
Mix together. Bake at 350° for 50 minutes to 1 hour.
In medium bowl, combine all ingredients except fresh vegetables. Mix well. Cover; chill. Stir before serving. Garnish with additional green onion, if desired. Serve with vegetables. Refrigerate leftovers. Makes about 2 1/2 cups.
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend for 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover and let rise in warm place until double, 50 to 60 minutes. Turn dough onto well floured cloth covered board. Roll around lightly to cover with flour. (Dough will be soft to handle.) With floured stockinet covered rolling pin, gently roll dough about 1/2-inch thick. Cut with floured 2 1/2-inch doughnut (or cut both ends of a can out about 2 1/2-inch in diameter and use about a 1-inch thick cutter for the centers). Lift doughnuts carefully with a spatula and place 2-inches apart on a greased baking sheet. Brush doughnuts with melted butter. Cover and let rise about 20 minutes or doubled in bulk. Heat oven to 425° and bake for 8 to 10 minutes or until golden brown. Immediately brush with melted butter and shake in cinnamon/sugar, or if desired, spread with Creamy Glaze or Chocolate Glaze.
Combine above ingredients and add cut up ham or bacon. Bake at 300° for 1 hour, stirring twice during baking.
Saute salt pork, set aside. Brown beef in butter. Add chopped onion and garlic. Add flour (make a paste with a little warm water). Add tomato puree and stock. Cook 2 to 2 1/2 hours. Add pearl onions (optional), mushrooms and salt pork. Let simmer 15 minutes.
Brown chicken slightly in fat. Add onion and saute until tender. Add paprika, garlic and water. Arrange pepper rings and tomatoes on top. Cover and simmer for 1 hour. Mix flour to paste with a little sour cream, then add to remaining cream. Then pour over the chicken. Bring to boil. Remove from heat. Serve with noodles.
Melt butterscotch morsels and peanut butter together in large saucepan over very low heat, stirring constantly, until smooth. Remove from heat. Add Cocoa Krispies cereal. Stir until well coated.
Boil water. Add salt and pepper; add sausage and corn. Bring to a boil again. Add shrimp; cover and let boil about 5 minutes. Remove from heat; let stand about 5 minutes. Makes 4 servings.
Scrape carrots; cut into fourths, lengthwise. Place carrots in heavy skillet. Add remaining ingredients. Cover. Cook over low heat, turning frequently, until carrots are tender and glazed.
In a large kettle, place potatoes into salted boiling water; simmer 1 hour, then add corn-on-the-cob to kettle. Bring back to a boil, then simmer for 30 minutes, then add onions and simmer for 30 minutes. Add sausage and simmer for about 15 to 20 minutes. Right before serving, add shrimp and crab legs. Cook until shrimp turn pink, about 3 minutes. Drain. Serve in a large bowl or kettle. Serves 6 to 8.
Combine cookies and margarine. Pat firmly on bottom of a 9-inch spring-form pan. In a large mixing bowl, beat cream cheese until fluffy, then add Eagle Brand milk. Beat until smooth and add eggs and vanilla, mix well. In a small bowl, toss together 1/2 cup chocolate chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips over top. Bake for 1 hour at 300°. Cool to room temperature. Chill then remove from pan and enjoy.
Dice chicken. Chop the celery and water chestnuts. Sliver almonds. Chop eggs. Soup is added along with chopped onion and pimento. Mix garlic powder and herbs in mayonnaise and lemon juice. Fold into mixture and bake with topping of grated cheese and crushed potato chips at 350° for 40 minutes.
Boil sugar, milk and butter 11 minutes, stirring occasionally. Add chips, cream and nuts. Pour up into 9 x 13-inch pan. Cool and cut into squares.
Blend butter and flour; pat into 13 x 9-inch pan. Bake crust 20 minutes at 350°. Blend cream cheese and 10x sugar; add Cool Whip. Spread on cooled crust. Mix pudding and milk. Pour on top of cream mix. Chill and add a dab of Cool Whip.
Cut 4 (1-inch) slices French bread; may serve rest of bread. In saucepan over medium heat, cook onions in butter and sugar for 10 minutes. Stir in flour; blend well. Add water, wine and undiluted beef broth. Heat to boiling, simmer, covered, 10 minutes. Put in bowls. Top with bread and cheese. Bake in 425° oven until cheese is melted. Makes 4 servings.
Cook margarine over low heat until melted. Add graham cracker crumbs. Spray 9-inch pie pan with vegetable spray. Press crust onto bottom and sides of pan.
Mix well and form ball. Roll in chopped pecans. Best after refrigerating for a few hours.
Brown the first 4 ingredients until tender. Add ground beef and brown. To this mixture, add brown sugar, vinegar and table mustard and simmer carefully for about 1/2 hour. Then add the ketchup, molasses and tomato paste. Cook mixture for at least 1/2 hour watching carefully as it scorches easily.
Place layer of oysters in bottom of greased, shallow 2-quart baking dish. Sprinkle with half of parsley, shallots, seasonings, lemon juice, butter and crumbs. Make another layer of the same ingredients, ending with crumbs. Sprinkle with paprika.
Sift flour and soda together into medium-sized mixing bowl. Add bran flakes. Combine buttermilk, egg, margarine and sugar substitute. Add milk mixture to dry ingredients, stirring only enough to mix ingredients slightly. Add raisins. Spoon batter into nonstick muffin cups. Bake at 400° for 18 to 20 minutes.
Preheat oven to 400°. Grease small muffin tins. Cream butter and sugar; add eggs; mix well. Blend in sweet potatoes. Sift flour, then measure. Add spices to flour. Add milk and flour (alternating) to other ingredients and fold in nuts and raisins. Don't overmix. Fill cups 2/3 full. Bake 20 minutes. Makes 6 dozen.
Cook potatoes for 15 minutes. Drain off water. Cut potatoes in half. Lay flat side down on baking. Spread with butter and sprinkle generously with Parmesan cheese. Bake in oven at 350° for 50 minutes. Serve at once. Makes 8 servings.
Beat egg whites with a fork. Stir in milk and oil. Blend dry ingredients; stir into egg mixture just until flour is moistened. Add berries. Batter should be thick and lumpy. Do not overmix. Pour into cupcake papers in muffin pans. Bake at 350° for about 20 minutes.
Beat cottage cheese until smooth. Add remaining ingredients and mix well. Serve on salad greens, tomatoes, steamed asparagus, broccoli or sweet potatoes.
Mix together sourdough starter, milk and 1 1/2 cups flour. Beat until smooth. Add eggs and oil, beating well. Blend together in a small bowl the sugar, salt, baking soda and 1/2 cup flour. Add to sourdough mixture and mix well. Turn out onto 1 cup of flour on bread board. Knead lightly, working most of the flour into the dough. Dough will be very soft. Place dough in well-greased bowl and turn once to grease top. Cover with waxed paper and set in warm place to rise until doubled.
Combine the first 5 ingredients; spread on party ryes. Broil for 30 seconds or until mixture bubbles.
Rinse and pat potatoes dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way through.
Place pie filling in pie shell and bake at 425° for 15 minutes. Meanwhile, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy. Lower oven temperature to 350°. Gently spoon cheese mixture over cherries. Bake 30 minutes. Cool. Spread sour cream over top of cooled pie, sprinkle with nutmeg and refrigerate until served.
Mix the first three ingredients and set aside. Scald milk. Add shortening, salt and 1/4 cup sugar. Add egg and yeast mixture. Beat. Knead in flour. Let rise once (about 1 hour).
In a Dutch oven or large pot, bring the water to a boil. Add beef, veal and pork. Simmer for 10 minutes or until the meat changes color and the fat rises to the top. Pour into a colander and drain. Return the meat to the Dutch oven or pot and cook over medium-high heat for 10 minutes or until remaining liquid evaporates and meat begins to brown. Add the onions and garlic. Cook, stirring frequently for 5 minutes. Add the chili powder, paprika, peppers, oregano, cumin and rosemary. Cook for 5 minutes. Add the beans and tomato sauce. Reduce the heat to medium-low. Cover and simmer for 2 hours, stirring occasionally. Sprinkle with the coriander. Serves 12.
Blend flour, Crisco, salt and baking powder well, then add approximately 1 cup milk. Make dough sticky, then put on floured board and knead 12 times. Pat or roll out to 1/2 inch thick. Cook at 425° until tops are golden brown, approximately 12 minutes.
Combine all ingredients except bacon. Chill until ready to serve. Garnish with bacon just before serving.
Cut chicken wings at joints into 3 pieces. Combine rest of ingredients and marinate wings (or halved chicken thighs) for at least 2 hours. Deep fry until golden brown.
Cream butter; add sugar. Gradually cream together until light. Add eggs and beat; add bananas and beat again. Sift flour, baking powder and baking soda together. Add dry ingredients alternately with milk and vanilla. Pour into greased 8-inch pans and bake at 350° for 25 minutes. Frost with cream cheese frosting.
Melt oleo. Mix in brown sugar, vanilla and eggs. Beat. Sift and add the flour, baking powder and salt. Add chocolate chips and nutmeats. Spread on greased 10 1/2 x 15 1/2 x 1-inch pan or larger. Bake at 325° for about 2 minutes. Watch closely and do not overbake.
Mix all ingredients together in top of double boiler until cheese melts and mixture bubbles. Line casserole with Fritos and pour half mixture over. Repeat chips and chicken. Top with favorite grated cheese. Bake at 350° until cheese melts.