HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Brown hamburger and onion; drain well. Add pizza sauce from box, tomatoes and optional ingredients. Simmer for 20 to 30 minutes. Mix pizza dough according to directions on box. Add a little more flour and vegetable oil to make more. Put in a 10 x 13-inch pan; bring dough up on sides. Pour hamburger mixture on dough. Add grated cheese. Bake for 20 to 25 minutes.
Mix the first 2 ingredients together in a big mixing bowl. Add remaining ingredients except chips; mix well. Add chocolate chips to batter. Pour into well-greased and floured tube pan. Bake at 350° for 55 to 60 minutes.
Preheat oven to 350°. Lightly coat 1-quart casserole with vegetable spray.
Spread sugar cookies on an ungreased pizza pan and bake according to instructions on back of cookie package until done. Let cool. In medium bowl, stir cream cheese with spoon or use mixer to eliminate lumps; add strawberry yogurt and mix until smooth. Spread cream cheese mixture over cool cookie pizza. Cover with fruit. Just before serving, spray whipped topping on. Enjoy! It's so-o-o good and easy.
Cream butter and sugar together well. Add eggs, one a time, beating well after each addition. Sift dry ingredients and combine the two mixtures. Flour raisins and nut meats. Add to the above mixture. Pour into layer pans and bake in slow oven (300°) for about 1 hour or until cake leaves side of pan clean.
Mix meat, eggs and bread crumbs together. Form into hot dog shape. Dice peppers, onions and celery. Coat bottom of pan with small amount of oil. Add onions to meat and brown. Add all, except tomato juice, into slow cooker. Add just enough juice to cover. Add red pepper sauce to taste (hot or mild). Let simmer in slow cooker for 5 to 6 hours. Makes large batch. Can freeze. Serve in hot dog rolls or over rice.
Preheat oven to 300°. Set aside 1 cup of dry cake mix. Stir together remaining dry cake mix, 1 egg and oil. (Mixture will be crumbly.) Press crust mixture lightly into bottom and three-quarters of the way up the sides of a greased pan (13 x 9 x 2-inch or spring-loaded round).
Add together in blender and blend for 30 seconds. Pour over apples. Top with streusel.
Mix all well except flour. Add flour one cup at a time until you have a very stiff dough. Place into a large bowl and let rise until doubled. Punch down and let rise the second time. After second rise, make into rolls; place into a well oiled baking pan. Let rise until almost doubled. Bake in a preheated oven at 350° until golden brown.
Cream margarine, butter and sugars until creamy. Add egg and oil, mixing well. Gradually add flour, salt and baking soda. Add remaining ingredients; mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° until light brown.
Mix and shape into ball. Chill 2 hours. Roll in chopped nuts. Serve with crackers.
Combine water, 1/4 cup salsa, margarine and stuffing. Mix well and place in 2-quart saucepan. Arrange chicken on top of stuffing. Pour remaining salsa on meat. Loosely cover dish. Cook in oven at 350° for 35 minutes.
Sprinkle chicken generously with garlic salt; set on rack in foil-lined, shallow baking pan. Baste chicken with sauce. Bake at 400° for 1 hour. Turn and baste during baking.
Brown ground beef and onion. Add remaining ingredients except cheese. Pour into casserole dish and sprinkle cheese on top. Bake in a 375° oven until bubbly, approximately 25 minutes.
Cream first three ingredients. Add rest and form into 2-inch thick rolls, rolled in flour and then in wax paper. Place in flat dish and then in refrigerator overnight or freezer. Slice thin and bake on greased sheet at 350° for 10 minutes.
Mix first 3 ingredients well. Sift dry ingredients in separate bowl. Add chocolate to hot mashed potatoes. Add to sugar, eggs and margarine mixture. Then add dry ingredients and milk. Bake 45 minutes to 1 hour in 375° oven. Frost as desired.
Beat cream cheese at medium speed with an electric mixer until smooth. Stir in coconut and preserves. Cover and refrigerate. Yield: 1 1/4 cups.
Sift together the first 5 ingredients. Work mayonnaise and sugar together with a spoon until smooth. Add water and vanilla to dry ingredients. Mix all ingredients together and beat until smooth. Turn into greased pan. Bake in moderate oven at 350° for 35 minutes or until done.
Mix the first four ingredients well. Pat in the bottom of a 13 x 9-inch pan. Mix the last three ingredients well; pour over cake mixture. Bake at 325° for 40 minutes. Cut into squares. This will melt in your mouth.
Melt butter and add milk and the sugar. Mix in the rest of the ingredients with a wire whisk until smooth. I then use a spoon, stirring constantly until thick.
Cover the cherries, pineapple, nuts and marshmallow with mayonnaise. Then mix according to package directions. Mix Dream Whip and fold into fruit mixture. Freeze overnight in a 9 x 13-inch Tupperware container.
Pour the fresh, cleaned cranberries into a shallow 9 x 13-inch pan in a single layer. Sprinkle 2 cups sugar over the berries; do not stir. Cover tightly with aluminum foil and bake at 350° for 1 hour. Cool to room temperature. Uncover and pour the brandy or cognac over berries. Sprinkle an additional 1/2 cup sugar over all and stir well. (Eliminate 1/2 cup sugar if you prefer it tart.) This keeps in the refrigerator "forever."
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add vanilla, baking powder and flour. Mix well. Spread 2/3 batter in 10 x 15 x 1-inch jelly roll pan, which is greased and floured. Spread entire can of fruit filling over batter. Drop by tablespoons the remaining batter. Some filling will show between spoonfuls. Bake at 350° for 45 minutes. Cool. Dust with powdered sugar after cool.
Combine in bowl bananas, egg, milk, oil and cereal. Let stand 10 minutes. Mix with dry ingredients. Sift together flour, baking powder, baking soda, salt and nutmeg. Spoon into greased muffin pan and bake at 400° for 20 to 25 minutes.
Combine cream cheese, 1/2 cup sugar and 1 egg in bowl; mix well. Set aside. Combine margarine, 3/4 cup water and chocolate in saucepan. Bring to a boil. Remove from heat. Using mixer, stir in flour, 2 cups sugar, 2 eggs, sour cream, soda and salt. Pour into well-greased 15 1/2 x 10 1/2-inch pan. Spoon cream cheese mixture over chocolate mixture. Swirl into batter with knife. Bake at 375° for 25 to 30 minutes. Cool. Cut into squares.
Scrub the potatoes with vegetable brush under running water until clean. Boil whole with skins on until tender. Let cool. Remove skins and slice potato.
Cook cheese in double boiler; melt, stirring occasionally. Mixture thickens as it heats. Mix in sauce and chiles. Let sit for several minutes. Serve hot with restaurant style chips.
Combine 1 1/2 cups flour and yeast; set aside. In a small pan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120° to 130°). Add to flour-yeast, along with egg. Beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough flour to make moderately stiff dough. Knead about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise until doubled, about 1 hour. Roll into a 12 x 10-inch rectangle.
Boil mixture of the first 5 ingredients for about 5 minutes. Add the soda; stir well. Pour over popcorn which has been popped. Bake for 1 hour at 250°; stir every 15 minutes. (Easiest to bake in a large roaster.)
About 4 hours before serving, mix in bowl the cream cheese, milk, sugar and vanilla extract until smooth. Then fold in the Cool Whip. Separate ladyfingers into individual cookies. Mix orange juice and liqueur. Drizzle over ladyfingers to moisten.
Grease a large glass pan; layer bottom with croutons. Top with crumbled sausage and cheese. Combine eggs, milk and seasonings; pour over croutons, sausage and cheese. Refrigerate overnight. Bake for 30 minutes at 325°.
Mix all ingredients together in one bowl. Pour into ungreased 9 x 9-inch pan. Bake at 350° for 30 to 35 minutes. When cake is done, poke holes in top of cake. While still hot, pour topping over cake. Let cool and serve.
Heat oven to 350°. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water. (Batter will be thin.) Pour into 2 (9-inch) greased and floured pans. Bake 30 to 35 minutes. Cool 10 minutes. Cool completely and frost.
In a small bowl, combine the egg and milk. In a shallow dish, combine the crackers, thyme, paprika and pepper. Set aside. Skin chicken and wash. Pat dry with paper towel. Dip chicken pieces, one at a time, in egg mixture, then roll in cracker mixture.
Place sugar, Karo, salt and pecans in a microwave-safe bowl. Stir. Microwave 4 minutes. Remove bowl. Stir again, then microwave 4 additional minutes. Remove bowl. Add butter and vanilla. Stir. Microwave 2 minutes. Remove from microwave. Add baking soda. Pour contents onto buttered piece of aluminum foil. Cool about 30 minutes.
In a large bowl combine water and Eagle Brand, stirring until well blended. Add pudding; beat until well blended. Chill for at least 5 minutes. Slice bananas and allow to stand in lemon juice while pudding is chilling. Once the pudding has set, fold in whipped cream until well blended. In a glass bowl, layer pudding, vanilla wafers and bananas. End with pudding.
Chop vegetables. Mix with peas (uncooked). Mix together rest of ingredients. Pour over vegetables and set overnight.
Mix apples with brown sugar to taste. Cover with cake mix. Melt and pour margarine over cake mix. Sprinkle with crushed pecans. Bake at 350° until crust is golden brown.
Preheat oven to 375°. Mix cornbread using all the liquid and egg called for if using a mix. Mix ingredients for cake using all the liquid and egg called for. Combine batter in a large mixing bowl and beat with hand mixer until smooth.
Mix pineapple juice, ketchup, cornstarch and set aside. Cook water and sugar on medium heat until melted, reduce heat then add pineapple juice; stir well until thick. Serve when eggrolls are still hot.
Combine the first four ingredients in a bowl. Combine the remaining ingredients in medium saucepan; stir mixture until boils. Boil for 6 minutes, stirring constantly. Pour over mixture in bowl. Stir until chocolate and butter melt. Pour into a greased, square cake pan. Place in fridge to harden.
Line 9 x 13-inch pan with sliced dried beef. Wrap each half breast with 1 slice bacon. Place on dried beef. Mix sour cream and soup. Pour over chicken. Bake at 350° for 1 hour. (Can be made ahead and baked 2 hours at 250°.)
Cook broccoli and drain. Add all other ingredients and mix. Put in a 1 1/2-quart casserole dish. Top with 1/2-inch crushed Ritz crackers. Dot with butter. Bake at 350°, uncovered, for about 35 minutes
Combine chicken, celery, onion, nuts, salt, pepper, mayonnaise and 1 cup of potato chips. Put in casserole. Put remaining chips on top. Pour on soup and egg slices. Bake at 450° for 15 minutes.
Mix unsweetened chocolate, sugar, butter and milk together in a saucepan. Boil for 1 minute.
In a 1-quart glass container, combine sugar and corn syrup and stir. Cook on high 4 minutes. Add peanuts and stir well. Cook on high for an additional 3 1/2 minutes. Add butter and vanilla, stirring well. Cook on high 1 minute. Add baking soda and stir gently until light and foamy. Pour mixture immediately onto buttered cookiesheet. Spread thinly. Cool and break into pieces.
In medium skillet, heat margarine or butter over medium-low heat until melted. Add onion. Cover and cook on medium-low heat until onion is tender, about 13 to 15 minutes. Uncover; add sugar. Cook and stir over medium-high heat until onion is golden, stirring constantly, about 4 to 5 minutes. Serve hot over burgers, prime ribs or beef steaks.
Mix Jell-O with hot and cold water. Cool until it begins to gel. Add pineapple, bananas and marshmallows. Gel until thick. Mix, cook and cool pineapple juice, sugar, flour and egg. Spread on top of thickened Jell-O. Mix softened cream cheese and whipped topping. Spread on top of salad. Garnish with coconut or nuts.
Cut liver into 1 inch pieces;	flour, salt and pepper. Fry until done. Fry potatoes and onion until tender. Mix soup with milk. Mix liver and potatoes together in a large baking dish. Pour soup mixture	over and bake at 350° until hot.
Saute bacon until light brown and crisp. Drain and set aside. Saute onion in drippings until golden. Combine stock, onion and bacon in soup kettle. Add vegetables and potatoes. Simmer for 20 minutes to blend flavors. Season to taste. Heat onion rings under broiler. Use onion rings as garnish. Serves 6.
Heat oil; saute onion over medium heat. Add hamburger and brown. Stir in roni and tomatoes. Pour into greased casserole dish. Bake at 350° for 30 minutes. Makes 6 servings.
Melt 1 stick butter with graham cracker crumbs. Press down. Beat eggs, powdered sugar and 2 sticks butter; mix 15 minutes. Pour over crust. Slice bananas all over mixture. Add pineapple and cover with Cool Whip. Decorate with cherries and nuts.
Sift ingredients together; mix until crumbly. Add egg and blend well. Spread more than half on cookie sheet. Place fruit filling on top of flour mixture. Top with remaining crumb mixture. Bake at 350° for 35 to 45 minutes.
Apple juice and ginger ale should be chilled. Thaw orange juice and lemonade. Mix all ingredients, ginger ale last, and serve.
Beat eggs slightly. In large bowl, mix sugar and spices except nutmeg. Add pumpkin, milk, eggs to sugar and spice mixture. Mix well. Pour into pie shell. Sprinkle nutmeg over top and bake at 425° for 10 minutes. Reduce heat to 300° and bake until firm, about 30 to 40 minutes.
Combine the rice, beans, tomatoes, cheese (if desired) and parsley in large bowl. In a cup, whisk the dressing and lime juice; pour over the rice mixture; toss lightly. Serve on lettuce. Serves 4.
Dissolve Jell-O in water. Mix in ice cream until completely melted. Chill until almost set. Stir in strawberries.
Grease 8 or 9-inch micro-safe dish. Cream shortening and sugar. Add all but jam and blend well. Press one-half mixture into dish. Micro 4 minutes. Spread jam over baked mixture. Crumble rest of mix over jam and press lightly. Micro an additional 6 minutes. Cool and cut into small bars (32).
Spray a baking pan with Pam. Place one piece of chicken in palm of hand and spread evenly with sour cream. Place each piece in pan, one at a time, with sides touching (sour cream on bottom). When all pieces of chicken are in pan, sprinkle with salt and pepper. Spread remaining sour cream over top. Cover and refrigerate at least 2 hours or up to 24 hours for sour cream to tenderize chicken. To bake, preheat oven to 350°. Sprinkle chicken with bread crumbs. Dot with butter. Bake 1 hour. Serve with rice, a green vegetable and salad.
Measure flour, ginger, soda, cinnamon and salt into sifter. Cream shortening until soft in medium size bowl. Gradually add sugar, creaming after each addition, until mixture is fluffy. Beat in egg and molasses. Sift dry ingredients over creamed mixture; blend well.
Put meat in bottom of baking dish or dutch oven. Layer vegetables on top. Sprinkle onion soup mix over the top. Spread both cans of soup over the top. Cover. Bake 5 hours at 250° if using frozen meat. Bake 5 hours at 300° if using thawed meat.
Cream together sugar and butter or oleo. Add well-beaten eggs. Add Ricotta cheese and vanilla. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Do not make dough stiff. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes (approximately 12 minutes).
Spread refried beans on bottom of a pizza pan. Mix sour cream, mayonnaise and taco seasoning together. Spread over beans. Cut green onion tops and all and put over mixture. Dice the tomato and add over top. Sprinkle finely shredded Cheddar cheese over all. Serve with your favorite taco chips.
Mix well. Bake at 275° for 12 minutes. Roll in 4x sugar.
Remove fat from meat and cut into strips 1/4 inch wide and 1 1/2 inches long. Brown meat in 3 tablespoons butter; add onion, salt and pepper in pan or heavy skillet. Add bouillon; simmer 1 1/2 hours until tender. Saute mushrooms in rest of butter until lightly browned. Add flour and add to liquid in meat pan, stirring constantly, until thickened. Add mustard and sour cream to pan; mix well and heat to boiling and pour over bed of rice.
Heat oven to 350°. Grease a 9 x 13-inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract and 2 eggs. Stir by hand until well blended. Pour batter into prepared pan. Bake for 25 to 30 minutes or until it tests done. Cool.
Combine cake mix, egg whites, milk, oil and 1 can coconut. Bake in greased 9 x 13-inch pan about 20 to 25 minutes at 350°. Make holes in warm cake with fork. Pour cream of coconut over cake when cool. Combine second can of coconut and Cool Whip and frost cake while still in pan. Chill several hours or overnight.
Mix the first 8 ingredients. Add salt and pepper to taste. Put in a 9 x 13-inch pan. Melt oleo; mix with crackers. Spread on top of first mixture. Bake for 45 minutes at 350°.
Cook broccoli in salt water until tender. Drain well. Place broccoli in bottom of casserole dish. Mix together soup, mayonnaise, egg and onion. Pour this mixture over broccoli. Add grated cheese. Top with stuffing mix and dot with small pieces of margarine. Bake at 350° for 30 minutes.
Mix margarine and dressing. Put 1/2 in bottom of a 9 x 13 dish. Place chicken on top of dressing mixture. Pour soups and chicken broth over chicken. Put the remaining dressing on top. Bake at 350° for about 30 minutes or until golden brown.
Mix in order given. Pour into a greased Bundt pan. Bake at 325° about 1 hour and 20 minutes.
Brown meat and add bell pepper, onion, seasoning mix and water. Cook until water cooks out and vegies are tender. Serve 1/4 meat mixture over a 3 ounce baked potato. Top with Cheddar cheese, lettuce, tomatoes and sour cream. Can also top with taco sauce or picante sauce if desired.
Heat butter in heavy skillet and saute onion, garlic and cucumber until onion is tender, about 10 minutes. Sprinkle with flour. Stir well. Gradually stir in broth. Add salt and bring to boil. Cover and simmer until cucumber is tender. Cool. Puree mixture in batches in blender. Stir or whip in sour cream, dill, lemon rind and mace. Chill several hours.
Dissolve gelatin and salt in boiling water; cool. Puree cucumbers in food processor. Combine mayonnaise and sour cream; mix well, then stir into gelatin mixture. Chill until slightly congealed, then fold in cucumbers. Pour into mold or Pyrex dish, depending on how it is to be served. Chill in refrigerator until firmly congealed.
Melt 1 tablespoon margarine in skillet. Add chicken and brown for 3 minutes. Add broth, peel, tarragon and juice. Reduce heat, cover and simmer until meat is no longer pink, 10 to 12 minutes. Remove chicken to serving dish. Melt 1/2 tablespoon margarine, stir in flour and add juices. Bring to a boil and stir until it thickens. Pour over chicken and serve immediately.
Separate eggs. Beat whites. In another large bowl, mix all the ingredients until smooth. Fold in beaten egg whites. Cook as instructed by waffle iron.
Remove tips off wings. Place in baking dish.	Combine all ingredients and pour over wings. Marinate overnight.
In one or two cup glass measure, combine chocolate pieces and milk. Heat in microwave oven on High (100%) power for 45 to 60 seconds. Stir until smooth. If necessary, return to microwave for 15 seconds. Stir in vanilla. Serve warm.
Add first mushrooms to spaghetti sauce. Add spaghetti sauce mixture to ground beef. Add beaten eggs to Ricotta cheese. Spread a layer of sauce mixture over bottom of dish. Place noodles on top of this and spread Ricotta mixture over noodles. Place a layer of meat sauce over Ricotta. Add cheeses on top of this. Start with another layer of noodles, ending with grated cheese on top. Bake at 350° for 30 minutes.
Mix all ingredients together. Use 2 heaping teaspoons of mixture per cup of hot water. Recipe from the "Taku Lodge" in Alaska.
Mix all ingredients well except crackers. Pour over crackers. Toss lightly until crackers are covered. Store in tightly covered container.
Mix all ingredients together except margarine, almonds and corn flakes. Put in a 2-quart casserole. Melt margarine and add corn flakes and almonds. Sprinkle on top of chicken mixture and bake 35 to 40 minutes at 350°. Enjoy!
Cook potatoes, drain and slice 1/4-inch thick. Keep warm. Cook bacon and drain, saving 4 tablespoons drippings. Add bacon to potatoes. Cook onion in reserved drippings until tender, about 5 minutes. Stir in flour, salt, pepper and sugar. Then add vinegar and water. Bring to a boil, stirring constantly. Pour over potatoes and serve warm.
Combine ice cream and Cool Whip. Blend well. Reserve 8 Whoppers for garnish and crush remaining Whoppers. Add 1 cup crushed candy to ice cream/Cool Whip mixture. Spoon mixture into pie crust. Top with remaining crushed candy. Freeze 4 hours.
Mix corn, green beans, sour cream, soup, cheese, onions, and pepper in casserole dish. Mix crackers and oleo and put on top of casserole. Bake at 350 degrees for 30 to 45 minutes. Serves 10-12 people.
Mix sugar, corn syrup, water and salt in 2-quart casserole. Cook in Radarange oven 19 minutes, stirring every 5 minutes. Candy thermometer should ready 260°. If not, cook 1 or 2 minutes longer. While syrup cooks, beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at high speed until thick and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts to beaten mixture. Drop by teaspoons onto waxed paper. Yields 7 dozen pieces. Tint with food coloring for the holiday season. Be sure to stir candy syrups at least once during cooking, so that the heat is equalized and the candy looks smooth.
Brown ground beef and onion. Add vegetable soup and beans. Heat for 15 minutes. Serve piping hot with rolls and a tossed salad.
Chill ingredients. Combine in a punch bowl. Yield: 15 servings.
In large bowl beat shortening until creamy. Gradually add sugar, beating until mixed well. Add eggs one at a time, beating well after each. Blend in vanilla. Sift flour. Add in thirds to	sugar-egg mixture alternately with buttermilk (begin and end with flour). On low speed add melted chocolate,	mixing	until well blended. Pour batter evenly into greased 10-inch tube pan or large Bundt pan. Bake for about 1 1/2 hours or until	cake tester inserted in center comes out clean at 300°. Cool for 10 minutes on rack in pan. Invert cake on rack to cool completely. Frost if desired with Dark Chocolate Frosting recipe.
Stir ingredients together. Put into well-greased cake pan. Bake at 350° for 30 minutes. Do not overbake. Score and let cool before slicing and removing from pan.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Beat all ingredients together. Pour into pan. Bake approximately 1 hour or until wooden pick inserted in center comes out clean. Remove from pan. Cool before slicing.
Add all ingredients into a blender. Blend at high speed for 1/2 minute. Remove and add coconut. Pour mixture into 2 well-buttered and floured glass Pyrex pie plates (9-inches). Bake in 325° oven for 40 to 50 minutes. Let stand for 1 hour or longer.
Coat a large saucepan with pan spray. Saute onions, green pepper and celery until tender. Stir frequently and add a small amount of water, if necessary, to prevent drying. Add remaining ingredients, except shrimp. Heat until sauce just starts to boil. Remove and discard bay leaf. Reduce heat. Add shrimp and heat through. Serve over rice. Makes 4 servings.
Melt margarine in a 9 x 13-inch pan at 375°. Pour butter in a bowl. Add remaining ingredients. Bake at 375° for 25 to 30 minutes, until brown. Let cool; cut into squares.
In a large Dutch oven, bring water, 2 cups sugar and 4 tablespoons butter to a boil. In a bowl or saucepan, mix remaining butter (melted), remaining sugar, egg, milk, vanilla, flour and cocoa. Pour this batter into the boiling sauce; turn down low. Cover and cook for 15 to 20 minutes. When done, sprinkle top with broken pecans.