HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, combine strawberries and marshmallows. Cook and stir over medium heat until marshmallows melt.
Cream butter and salt. Add banana, lemon juice and sugar; beat until light and fluffy.
Cream butter and sugar until light and fluffy. Add zest of lemon and eggs; mix well. Sift flour, baking powder and salt; alternately add flour and milk to butter mixture until smooth. Pour into 8 x 4 x 2 3/4-inch pan (greased). Bake at 350° for 45 to 50 minutes. Cool for 5 minutes. Prick top with fork. Mix lemon juice and sugar; pour over top. Leave in pan until icing sets. Remove from pan; wrap in foil. Slice after 24 hours.
Trim fat from steak. Roll in flour and brown in oil in skillet. Add seasonings. When browned, put in crock-pot. Mix soups and water. Add to crock-pot. Cook 3 to 4 hours. Serve over rice or potatoes.
Slowly heat together the soup, mushrooms and turkey gravy or cream. Add turkey meat. Bring just to boiling; season to taste with condiments. Let stand over very low heat about 15 minutes to blend flavors. Sprinkle with finely minced parsley. Serves 6.
Melt butter in 9 x 13 dish. Mix remaining ingredients and pour over melted butter. Bake at 325° for 40 to 45 minutes.
In large microwave mixing bowl, add first 4 ingredients. Cook in microwave 8 to 10 minutes, stirring frequently. Will boil over if bowl isn't large enough. Add remaining ingredients. Stir well until well mixed. May have to return to microwave for 2 minute intervals until all chocolate is melted. Add pecans, if desired. Pour into well-buttered loaf cake pan. Let cool.
Cook ground beef and crumble into little pieces. Drain and spoon beef into an 8-inch square baking pan. Top with pizza sauce and cheese.
Brown meat and onion; drain. Place in greased 10-inch pie plate. Cover with cheese. Sprinkle with salt and pepper. Blend milk, eggs and Bisquick in blender for 30 seconds and pour over cheese and meat. Bake at 350° for 30 minutes.
Combine all ingredients in a large bowl. Mix well. Put 1 tablespoon	oil into an 8-inch cast-iron skillet. Pour batter into skillet. Bake in preheated oven at 425° for 20 minutes or until lightly brown. Makes about 6 servings.
Combine all ingredients. Place in a well greased quart casserole. Bake at 400° for 30 minutes. Serves 4.
Sift together flour, soda and salt. Add shortening, sugar, peanut butter, egg and vanilla. Beat until smooth, about 2 minutes. Blend in oats. Drop from teaspoon onto greased cookie sheet. Bake in moderate 350° oven for 12 to 15 minutes. Makes 3 dozen.
Remove tops from oranges. Scoop out and dice pulp. Add grapes and spoon fruit back into orange shells. Place orange cups in baking dish in small amount of water. Bake at 350° for 25 minutes. Five minutes before removing from oven, sprinkle flaked coconut over each orange. Makes 4 servings. Equals 102 calories or 2 1/2 fruit exchanges.
Brown ground chuck. Drain and stir in sauce, onions, seasonings and salt. Cook over low heat for 5 minutes while stirring. Place each biscuit in a greased muffin tin, pressing out to cover bottom and sides. Spoon in meat mixture and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Cover your working surface with waxed paper. Using a hand grater, grind all the solid chocolate into a bowl. Do not use an electric appliance, because the rapid action would simply melt the chocolate. Line a baking sheet with heavy aluminum foil and grease well. In a heavy saucepan, heat the cream. When it begins to boil, remove from heat and add the chocolate. Cover and let stand about 6 minutes. Mix thoroughly with a wooden spoon until the chocolate is completely melted. Add liqueur and salt and pour onto foil. Refrigerate until cool and chocolate starts to firm, about 30 minutes.
Mix all ingredients except sausage. Roll dough 1/4 inch thick, spread with sausage; roll up like a jelly-roll. Chill and slice 1/2 inch thick. Bake in ungreased pan at 450° for 45 minutes.
Combine and mix well. Bake at 350° for 20 to 30 minutes. Serve hot with crackers.
Drain oranges, partially drain pineapple. Mix oranges, pineapple, sugar and sour cream. Add other ingredients. Refrigerate for 6 to 8 hours before serving.
Bring water, dates and orange peels to a boil. Cook gently 5 minutes, stirring often. Remove from heat and stir in soda, oil, sugar and salt. Add the other 1 1/2 cups of water, eggs, baking powder and flour. Mix well. Place batter in 3 greased loaf pans. Bake at 325° to 350° for 40 to 50 minutes.
Split Twinkies and lay in bottom of pie plate. Mix instant vanilla pudding mix and pour over Twinkies. Pour any flavor of pie filling over pudding or cut up fresh fruit. Top with Cool Whip.
Mix pineapple, oranges, pie filling and strawberries. Just before serving, add sliced bananas. Better if mixed the night before or several hours ahead of time.
Stew chicken breasts; save 1/2 cup broth. Mix peas and carrots, soups and milk. Pick chicken off bone into bite size pieces. Mix together with soup mixture. Place in a baking dish. Combine Pepperidge Farm seasoning dressing with 1/2 cup broth and margarine. Sprinkle over top. Bake at 350° for 30 to 45 minutes.
In a glass 9 x 13-inch baking dish, layer broccoli pieces. Pour uncooked rice over top. Add chopped onion over rice. Dot with margarine. Mix soup and milk and pour over mixture. Spread softened Cheez Whiz over entire dish and pierce mixture with fork until soup goes through. Bake, covered, at 350° for 1 hour. Serves 8.
Preheat oven to 375°. Brown meat and drain. Stir in everything, but cheese and biscuits. Heat until bubbling. Pour into 2-quart casserole dish. Cut biscuits in half. Place around top, cut side down. Sprinkle cheese on top. Bake 25 to 30 minutes or until golden brown.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beat thoroughly. Place 1/2 of crumbs in pan. Spread butter mixture over crumbs. Top with cherry filling. Cover with whipped cream and sprinkle remaining crumbs on top. Chill for several hours or overnight. Serves 12.
Cook green pepper and onion in butter until tender. In a 2-quart casserole dish blend soup, sour cream and milk. Stir in remaining ingredients. Bake at 350° for 35 minutes. Serves 4.
Preheat oven to 350°. Cook bacon until crisp and set aside. Beat eggs with half and half and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon. Stir into egg mixture. Pour mixture into a 9-inch pie plate. Bake at 350° for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Serve warm or at room temperature.
Brown together the hamburger, onion and green pepper. Drain. Mix in beans, ketchup, mustard and brown sugar. Pour into a casserole dish and lay bacon strips on top. Bake at 350° for 1 hour.
In a large bowl, combine all ingredients. Mix at low speed (about 1 minute). Beat at medium speed (4 minutes). Pour into greased and floured Bundt pan. Bake at 350° for 60 to 70 minutes. Let cool in pan.
Separate dough and flatten. Spoon on sauce; add pepperoni and cheese. Bake at 350° for 12 to 15 minutes or until golden.
Wash steaks; pat 1 teaspoon of cornstarch. Wash and slice onion. In a skillet, heat butter. Saute onions until soft. Remove from heat and set aside. Add steaks to hot pan. Cook until steaks are done to your liking, 4 to 5 minutes per side for rare or 7 to 8 minutes for well done. Remove steaks and place on platter. Add beef broth, vinegar, thyme or rosemary and butter and stir and cook until pan juices are smooth and shiny. Pour over steaks. Reheat onions and top steaks.
Sift dry ingredients together in a small bowl. Add nuts or dates. In a larger bowl mix together sugars, peaches, pears, eggs, extract and oil. Fold dry ingredients into fruit mixture. Spray and flour three 8 x 3 7/8 x 2 3/8-inch pans. Bake for 1 hour at 350°. Test for doneness. Let cool in pans 1 hour before cutting.
Preheat broiler or prepare outdoor grill. Season fish with salt and pepper.	Broil or grill fish steaks, turning once, 20 to	25 minutes or until it flakes easily when tested with a fork. In small bowl combine yogurt, dry mustard, horseradish, tomato juice and Worcestershire sauce.	Serve over fish. Garnish with parsley sprigs.
Preheat oven to 350 degrees. Brown ground beef and onions; drain well. Combine ground beef, peas, corn, coup and water in 4 qt. baking dish. Bake for 30 minutes.
Mix together all but chips and paraffin; form into walnut size balls and place on platter to chill in refrigerator.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients. Mix well. Cover and chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on an ungreased cookie sheet; flatten with a fork dipped in granulated sugar. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on a cookie sheet; remove to a wire rack. Cool completely. Store tightly covered.
Cook macaroni and drain. Rinse with cold water. Combine remaining ingredients. Cover and chill 3 hours.
Mix and store in an airtight container. Put 1/3 cup of mix in 1 cup of hot water.
Mix first 3 ingredients together well. Add marshmallows and stir. Sprinkle jello on top. Chill.
Fry bacon and put on paper towel to drain. In bacon grease, saute next 6 ingredients for 2 minutes. Put in a large pot and add corn, water, bouillon cubes and cornstarch. Cook over medium heat for 10 minutes. Add butter and milk. Cook for 20 minutes at low heat. Salt and pepper to taste.
Combine flour, margarine and 4 tablespoons of powdered sugar. sheet. Prick dough. Bake 20 minutes in 325° oven. Cool.
Process all ingredients in a food processor or blender until smooth. Refrigerate 1 1/2 hours or longer. Serve with fresh vegetables.
Mix honey and vinegar together first, then add apple juice and grape juice. Shake well. Drink 3 ounces per day.
Halve apples lengthwise. Remove core and a bit of apple pulp. Mix peanut butter mixture and place halves back together. Wrap securely and pack for lunch. Makes 2 servings.
Combine sugar and water in Dutch oven; cook over high heat until sugar is dissolved. Let cool. Add bananas, lemon juice, orange juice and pineapple juice. Freeze until firm. Remove from freezer 2 hours before serving. Break frozen mixture into large pieces; put in punch bowl. Pour soda over and stir gently. Makes 6 1/2 quarts.
Preheat oven to 400°. Mix together the flour, sugar, baking powder and salt in a bowl. Combine the eggs, oil and milk and stir into the dry ingredients until just moistened.
Mix last 6 ingredients. Heat all until cheese melts. In a large casserole pan, layer torn corn tortillas with layer of meat and sauce until finished. Use only 6 or 8 tortillas. Heat until bubbly. Onions may be added.
Preheat oven for 350°. Beat eggs with sugar, oil and vanilla. Stir in zucchini; mix well. Mix together dry ingredients and add to zucchini mixture. Stir until blended. Spoon mixture into two greased 5 x 9-inch loaf pans. Bake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes, then remove to wire racks to cool completely.
Mix the softened cream cheese, horseradish, Worcestershire sauce, sour cream and shrimp soup together until smooth. Add shrimp. Refrigerate. Excellent dip.
Fry sausage; drain and crumble into a greased 9 x 13-inch dish. Sprinkle cheese over sausage. Mix well the remaining ingredients and pour over sausage and cheese. Bake at 400 for 25 - 30 minutes until set and browned on top. Cool 5 minutes before serving.
Cut up as many hot dogs in them as you want. Bake at 325° for 1 hour.
Slice tomatoes and put in pie shell 1/2-inch, approximately 2 tomatoes. Put all other ingredients over tomatoes, except mayonnaise and cheese. Mix mayonnaise and cheese together and spread on top. Bake at 450° for 5 minutes, then reduce heat to 400° and bake 35 minutes.
Pastry Dough: Blend cream cheese with 1/2 c. margarine until smooth. Add flour; blend well. Chill for about 2 hours or overnight. Shape into 24 one inch balls; press into 1 3/4 inch muffin cups.
Prepare Rice-A-Roni according to directions 1 and 2 on package. Pour rice mixture into a 13 x 9 inch pan which has been sprayed with Pam. Place raw chicken on top of rice; sprinkle paprika on chicken. Cover with foil and bake at 350° for 1 hour.
Preheat oven to 350°. Beat egg whites until foamy. Add salt and cream of tartar. Beat a few seconds longer. Add sugar, 2 tablespoons at a time. Beat everything very stiff. Fold in chips, nuts and vanilla. Line cookie sheet with foil. Drop mixture onto foil by teaspoon. Place into hot oven and turn off oven at once. Leave in oven for 8 hours. Makes about 6 dozen.
Use a heavy iron, aluminum or copper kettle for cooking. Boil sugar, salt and syrup, stirring occasionally, to 245°. Add butter and milk gradually so that mixture does not stop boiling at any time. Cook rapidly to firm ball stage (242°). Stir constantly as mixture becomes very thick and sticks easily at the last. Remove from heat. Add vanilla and pour into a well-buttered 8 x 10-inch pan. Cool thoroughly. Turn onto a buttered board. Cut with a heavy, sharp knife using a saw-like motion. After they are cut, wrap each piece in a square of wax paper. Yields 2 pounds.
Drain salmon; remove skin and bones. Saute onion, green pepper and garlic until tender in olive oil. Add rest of ingredients and simmer 15 minutes. Serves 4.
Combine vegetables, bread and cheeses in greased 8 x 10 x 2-inch pan. Combine eggs, milk and mustard; pour over vegetable mixture. Cover and refrigerate 6 hours or overnight. Bake at 325° for 60 to 65 minutes. Before done, drizzle melted margarine over casserole and bake until done. Let stand 10 minutes. Serve.
In a skillet, cook hamburger with onion until done. Drain off excess fat. Add 1 can of Ro-Tel tomatoes and simmer 20 minutes. In a large pot, combine hominy, vegetables and the other can of tomatoes; simmer while hamburger mixture is simmering. Add hamburger mixture to soup base and simmer at least 30 minutes longer.
Fill unbaked pie shell with sliced onion. Add 1 tablespoon butter, salt and pepper to taste. Add milk almost covering onions. Mix together 1 tablespoon sugar and 1 tablespoon flour; sprinkle over top of pie and bake. Can be served hot or cold. You can also put small pieces of bacon on top of the onion before baking pie.
Stir Cream of Wheat in milk, cook slowly for 10 minutes. Dissolve yeast in warm milk with a little sugar added. Add 3 tablespoons sugar and salt to butter. Combine all of these items and add flour. Stir in eggs, one by one. Add cardamom, lemon extract and raisins. Set in warm place to raise double in size, about 1/2 hour. Use tablespoons always dipped in hot oil then scoop up spoonful of dough, size of small egg, and drop into deep frypan containing at least two inches of hot oil. Deep-fry for about two minutes, when browned on one side, flip over. Serve rolled in powdered sugar.
Melt shortening; add onions and pork. Cook on high heat until lightly browned pork. Add rice, bouillon and sauce. Cover and simmer about 20 minutes. Add green peppers, celery and soy sauce, cover and simmer 10 minutes. Serve over fried noodles.
Mash bananas well and mix with egg. Add sugar and mix. Add melted butter. Sift dry ingredients and add to banana mixture. Bake in greased 5 x 9-inch loaf pan. Bake at 350° for 1 hour.
Mix eggs, milk and bread together and let set. Mix ground chuck, onion and seasonings together. Mix well. Add eggs, milk and bread mixture. Mix until smooth. Form into balls. Put on cookie sheet in 450° oven to brown (10 minutes). Put in roaster pan with 1 can mushroom soup and 1 can water and simmer for 1 hour at 350°.
Combine bread crumbs and grated Parmesan cheese. Dip steak in egg, then in bread crumb mixture. Brown steak in oil. Remove from skillet; put in lightly greased baking dish. Add onion to pan drippings; saute until done. Add tomato paste, water and spices. Bring to boil; cook, uncovered, for 5 minutes, then pour mixture over steak. Cover with foil; bake at 350° for 50 minutes. Top with cheese and put back in oven until cheese melts.
Brown ground beef in a skillet. Drain. Add taco seasoning and 1 cup of water. Stir until mixed. Add refried beans; stir. Serve over hamburger buns. May top with grated cheese and picante sauce.
Mix corn meal, flour, baking powder, salt and cheese together. Add eggs, milk, oil and broccoli; mix well. Pour into a well-greased 9 x 13-inch baking pan. Bake in a preheated 350° oven for 35 to 45 minutes.
Drain salmon, reserving 1/4 cup juice. Remove bone and skin from salmon. Mix together the salmon, beaten egg and flour. Whip the reserved juice and baking powder together. Pour into salmon mixture and mix well. Dip by 1/2 teaspoon into hot grease. Cook until brown.
Combine hot coffee and sugar, stirring until sugar dissolves. Chill, then combine chilled coffee with milk and vanilla. Mix together in punch bowl. Add spoonfuls of ice cream, stirring gently. Top each serving with whipped cream and a sprinkle of cinnamon if desired. Makes 3 1/2 quarts of punch.
Slice mushrooms and place on a large sheet of aluminum foil. Top with butter, spices, garlic and sherry or brandy. Wrap, folding edges tightly under. Place on grill 10 to 15 minutes. Serves 4.
Mix chopped nuts, melted margarine, cake mix and 2 eggs. Pour into an oblong greased 9 x 13-inch pan. Mix with mixer, cream cheese, 2 eggs and powdered sugar. Pour on top of cake mix; bake at 350° for 35 to 40 minutes. Don't overbake.
Peel and core apples. Slice thin and place in a 6 x 10-inch greased baking dish. Sift together flour, sugar, baking powder, and salt. Mix with unbeaten egg. This forms a crumb mixture. Spread over apples, then pour melted butter over top. Sprinkle with cinnamon. Bake in a 350° oven for 30 to 40 minutes.
In heavy 2-quart saucepan, combine Baker's chocolate, butter or margarine and 3 tablespoons of whipping cream. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat and gradually stir about 1/2 of the hot mixture into beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, until slightly thickened (about 2 minutes). Remove saucepan from heat; stir in 3 tablespoons whipping cream. Pour mixture into small bowl and chill about 1 hour, until mixture is completely cool and smooth, stirring occasionally.
Cook noodles in chicken broth. Leave in 1 1/2 cups broth. Add cream cheese to hot noodles. Add cream of chicken soup. When cheese is melted, mix well. Add other ingredients. Stir well. Sprinkle with bread crumbs or cracker crumbs and bake at 350° for 45 minutes.
Cook brown sugar, butter, light Karo syrup and salt for 5 minutes. Then stir in baking soda until foamy. Pour over popcorn.
Make a white cake. Immediately punch holes in cake. Pour one can of condensed milk and 1/2 can pina colada mix over it. Let set overnight. When ready to serve, cover with Cool Whip and sprinkle on frozen coconut.
Layer first eight ingredients as listed in a large bowl. Combine last three items and pour over cheese. Cover tightly and set in refrigerator overnight. Stir first before serving.
Combine tomatoes, cabbage, onions, peppers and salt. Let set overnight. The next day, drain and add other ingredients. Cook 1 hour. Pour in jars and seal.
Mix cottage cheese, pineapple. Fold in Cool Whip and then stir in dry jello. Chill until serving time.
Melt shortening in 3 to 4-quart saucepan. Remove from heat; cool. Add sugar, molasses and egg; beat well. Sift the flour, baking soda and spices; add to first mixture. Mix well. Chill dough. Form 1-inch balls, roll in granulated sugar and place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix by hand and pour in lightly greased and floured sheet cake pan. Bake at 350° for 40 to 45 minutes. Do not overcook.
Peel and slice eggplant in thin slices. Soak in salt water. Slice onions, tomatoes and pepper very thin. Arrange vegetables in alternate layers in greased casserole, seasoning each layer. Add melted oleo; cover and bake at 350° until done. Last 10 minutes of baking, cover with grated cheese and breadcrumbs.
Preheat oven to 425°. Mix together 1/2 cup mayonnaise, milk and seasonings. Lightly dip chicken into mayonnaise mixture. Coat well with crumbs. Place on greased cookie sheet and bake for 18 to 20 minutes. Mix the other 1/2 cup mayonnaise with 1/2 cup salsa. Use this for dipping the chicken nuggets.
Place all ingredients in blender except crab meat and grated cheese. Mix thoroughly until smooth. Fold in crab meat. Pour in large baking dish. Sprinkle with grated cheese. Bake at 325° for 40 to 50 minutes.
Boil margarine, brown sugar and pecans 2 minutes. Do not let mixture separate. Pour over graham crackers you have laid on cookie sheet. Bake 10 minutes at 350°. Let cool. Break crackers into quarter sections.
Mix well, then put in 9-inch pie shell. Dot with margarine. Moisten edges of lower crust well with cold water. Transfer top crust to pie pan. Unfold and roll top edge under lower crust, pinching top and bottom edges together (or press together with fork). Form a stand-up rim on edge of pan to seal well and make fluting easier. Cut slits for steam to escape. Flute edge. Bake in a 425° oven for 15 minutes, then reduce heat to 350° for 35 minutes until bubbly all over.
Prepare cake mix according to package directions. Allow to cool completely. Break apart one layer of cooled cake into a large trifle bowl. Sprinkle with Kahlua and crushed candy. Layer with half of the prepared chocolate pudding and half of the Cool Whip. Repeat layers, ending with Cool Whip. I save some of the crushed candy for the top. Refrigerate until ready to serve.
Spread crescent rolls on cookie sheet and bake at 350° for 8 minutes. Mix together remaining ingredients and spread over baked crust. Top with raw vegetables. Keep refrigerated.
Scrape and slice carrots crosswise. Boil tender in salted water. Drain well. Mix other ingredients. Pour over carrots. Stir. Store in refrigerator in sealed container. Keeps 6 weeks.
Melt the butter in a saucepan. Add the onion and garlic; cook until the onion is tender. Add the soup, sour cream and catsup; mix well. Drain the mushrooms and stir into the soup mixture. Add the shrimp and heat through. Serve over rice.
Arrange half of crackers in bottom of 13 x 9 pan. Beat cream cheese until smooth. Gradually beat in 1 cup milk. Add remaining milk and pudding; beat 2 minutes. Stir in 2 cups of Cool Whip. Spread half over crackers. Add second layer of crackers. Top with remaining pudding mixture. Freeze 2 hours. Let stand at room temperature 15 minutes. Garnish with pie filling (optional).
Preheat oven to 300°. In a 1 1/2-quart baking dish, combine all ingredients. Bake for 2 1/2 hours, stirring every 20 minutes. This will give the pudding a creamy texture.
Combine all ingredients in a saucepan. Cook over low heat, stirring frequently. Cook until mixture comes to a boil and thickens. Pour into mold or 8 x 8-inch pan. Chill until firm. Cut into 1-inch squares to serve.
Brown hamburger meat. Cut potatoes in small chunks. Boil until barely tender. Don't overcook them. Add to hamburger meat. Add green beans and butter. Heat for 10 minutes. Serve.
Preheat oven to 425°. Cream butter; stir in flour, sugar and egg yolks. Add lemon rind, lemon juice and milk. Beat egg whites until stiff. Add to egg yolk mixture. Pour into unbaked pie shell. Bake for 12 minutes at 425°. Reduce heat to 325° and bake 30 minutes more. Remove from oven and serve.
In medium bowl, combine dry ingredients. In another bowl, combine beaten egg, milk and melted margarine; add all at	once to	flour mixture, stirring until batter is blended, but still slightly lumpy. Cook pancakes until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Eat with syrup.
Have butcher cut 1 to 2 inches off drumsticks so they can fit in the crock-pot. Remove skin and place in crock-pot; add seasonings. Mix soup with 1/2 can of white wine. Pour over drumsticks, cover and let cook all day on low. Serves 2.
Prepare pudding according to package directions and add coconut to it and shake or mix for 1 to 2 minutes. Pour into graham cracker crust.
Mix Miracle Whip, sugar and red wine vinegar together well for dressing. Toss salad and dressing about 30 minutes before serving.