HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and water 5 minutes. Place mint leaves in 1-quart container. Pour cooled syrup over mint leaves and refrigerate at least 12 hours, but no more than 24 hours. Cover tightly.
Mix ingredients. Pour 1/2 of the batter into a 9 x 13-inch pan.
Brown sausage and meat separately and drain well. Mix well with remaining ingredients until cheese melts. Refrigerate. After chilled, spread on rye bread and bake 15 minutes at 350°. This can also be heated and served with crackers or party bread.
Lightly butter 9 x 13-inch Pyrex dish and line bottom of pan with layer of graham crackers. Fill in empty spaces with crackers, too. Prepare instant pudding according to directions, but use only 3 cups of half and half. Fold pudding into thawed Cool Whip. Pour 1/2 mixture over graham crackers. Place another layer of crackers on top of pudding, then pour other 1/2 of mixture. Place another layer of graham crackers on top. Refrigerate for 2 hours. Spread icing on top layer of crackers and refrigerate another 2 hours.
Heat oven to 350°. Beat butter and sugars until creamy; add eggs and vanilla and beat well. Combine flour, baking soda, cinnamon and salt. Add to butter mixture, mixing well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix mayonnaise and sugar together. Layer the first 6 ingredients in a bowl. Spread mixture over to sides of bowl to seal well. Cover and chill. This is better if made the night before.
Brown ground beef in pan with chopped onion. Drain off grease. Put in baking dish with rest of ingredients. Mix well. Bake at 400° for about 20 minutes.
Dissolve minced onion with sherry. Add cream cheese and mayonnaise. Add other ingredients. Mix until smooth. Serve with your favorite crackers.
Blend butter, shortening and sugar. Add dry ingredients, a little at a time, with milk and flavoring. Alternate. Add eggs, beating after each one. Bake at 350° for 1 hour. Test and bake longer if needed.
Brown meat and drain. Stir in salsa, corn, salad dressing and chili powder. Layer 1/2 of the meat mixture, chips and cheese into 2-quart casserole dish. Repeat layers. Bake 20 minutes at 350°.
Cook noodles in boiling water 20 minutes; drain. Add chicken and corn flakes. Make sauce with milk, flour, butter, green pepper and salt. Add mushroom soup.	Pour over noodles. Bake 45 minutes at 350°.
Mix together the first 3 ingredients and press into the bottom of a 9 x 13-inch baking pan.
Chill milk good. Whip until it is stiff. Dissolve jello in boiling water; add sugar, lemon juice and grated rind. Blend well and chill until slightly jelled. Whip jello mixture lightly and add to whipped milk. Blend well. Line oblong baking dish with crushed graham crackers. Pour jello mixture into graham cracker crust. To garnish, sprinkle light layer of crushed graham cracker crumbs on top. Chill overnight.
Cream shortening until fluffy. Beat in egg and sugar substitute. Sift flour, soda, salt and spices together; add to shortening mixture alternately with milk and vanilla. Blend in remaining ingredients. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated 375° oven for 15 to 18 minutes, or until golden brown. Yields about 34 cookies.
Butter sliced bread and cut in half. Sprinkle halves with sugar and cinnamon. Roll pieces up and place in a muffin pan. Coat tops with butter, cinnamon and sugar. Bake at 350° until brown. Makes 10 Cinnamon Rolls.
Mix ingredients. Pour into two round cake pans. Bake for 30 to 35 minutes at 350°. Cool cake and frost.
Mix together graham cracker crumbs, butter and powdered sugar in bottom of 9 x 13-inch pan. Cream together cream cheese, sugar and 2 eggs; pour over crust. Bake at 320° for 20 minutes. Cool. Pour cherry pie filling over top and garnish with Cool Whip. Sprinkle one tablespoon of crumb mix on top.
Mix ingredients in large bowl until mixture is well blended. Mixture may be crumbly. Press evenly in greased 9 x 13-inch pan.
Mix bell pepper, celery, onion, beef, tomato paste, sauce, and soup with water, mushrooms. and garlic. Simmer to thicken. Add cooked and drained macaroni. Pour into covered casserole. Sprinkle top with cheese. Bake for 30 minutes at 250°, covered the last 15 minutes.
Brown chicken breasts in butter along with chopped onion and garlic. Put it in a casserole. Heat both cans of vichyssoise soup, 1/2 cup shredded cheese, white wine, rosemary and thyme until cheese is melted. Pour mixture over chicken breasts. Sprinkle 1/2 cup shredded cheese over all. Bake, uncovered, at 350° for 45 minutes. Serve with rice.
Brown hamburger and onion; salt and pepper. Drain. Add remaining ingredients, except kidney beans. Simmer for 1/2 to 3/4 hour. Add kidney beans and simmer 15 minutes longer. Add tomato juice if chili is too thick. Do not use cheaper brands of sauce or juice.
In a large bowl, beat butter or oleo and shortening with electric mixer about 30 seconds. Add sugar; beat until fluffy. Add egg, milk and vanilla; beat well. In a medium bowl, combine flour, baking powder and salt; gradually add flour mixture to butter mixture, beating well. Cover; chill for about 3 hours. Preheat oven to 375°. Cover cookie sheets with foil; divide dough in half and chill 1/2. On a lightly floured surface, roll out other half so it is 1/4-inch thick. Cut into 4 to 5-inch circles; place 2-inches apart on cookie sheets. Repeat with remaining dough. With sharp knife, cut eyes, mouth and nose out of each circle. Fill holes with cracked candy. Bake at 375° for 8 to 10 minutes or until cookies are light brown on edge. Let cool on foil for 10 minutes. Peel off foil; cool on racks. Makes 24 to 36 cookies.
Mix sugar and whipping cream. Bring to a boil. Stir and boil constantly until of spreading consistency. Remove from heat and beat until cool a little. Add salt and a few drops flavoring. Spread between layers and on top of cake. Will frost 3 or 4 layer cake or sheet cake.
1. Cook noodles and set aside. Drain clams and reserve juice. 2. In a 2-3 qt pan melt butter over medium heat. Add flour stirring until bubbly. Gradually stir in reserved & bottle of clam juice. Continue cooking until it thick ens, about 5 minutes. Remove from heat. 3. Stir in clams, garlic, herbs, parsley, and lemon juice. Season top with pepper. 4. Line 9 x 13 baking dish with 1/3 of noodles. Spoon cottage cheese evenly over noodles. Top with 1/3 sauce. Add second layer of noodles. 5. Squeeze all liquid out of spinach and arrange over noodles. Cover with 1/2 of jack cheese. Cover with 1/2 remaining sauce, top with noodles, cheese, and sauce.
Soak mushrooms in warm water 30 minutes. Slice thinly and discard tough stems and liquid. Spray 3 quart saucepan with nonstick spray. Lightly saute pork over medium heat. Add broth, mushrooms, bamboo shoots, onions, vinegar, crushed red pepper flakes and soy sauce. Stirring occasionally, bring to boil over medium heat and boil 10 minutes. Stir together cornstarch	and water until smooth. Add to soup. Stir constantly, bring	to a boil over medium heat. Boil 1 minute. Slowly stir in egg in fine stream. Sprinkle with sesame oil to taste. May add tofu in small cubes and salad size shrimp. Fresh mushrooms may be substituted for dried variety.
Heat oven to 450°. Mix chicken, soups, vegetables and garlic salt in ungreased 9 x 13-inch pan.
Sauce: Brown flour over low burner. Add chili powder, garlic powder and onions. Add water, slowly, stirring, and let boil.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour and sugars until well blended. Beat in butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake 55 to 60 minutes until knife comes out clean and top is golden brown. Cool completely.
*About 3 medium-sized squash, do not use large zucchini, too many seeds and the peel gets hard when cooked.
Brown meat. Add garlic, onions, sauce, tomatoes and mushrooms. Mix well. Simmer 30 minutes. Cook macaroni; rinse in cold water.
In a large pan, boil the water and sugar until mix is dissolved. Cool. Mix juices with sugar water and bananas. Pour into 2 equal measure containers to freeze. Freeze overnight.
Chop finely onion, garlic, celery and bell pepper and saute in olive oil. Crumble hamburger in sauteed vegetables and stir until brown. Add cream of chicken soup and 3/4 can of water. Stir and let thicken (about 5 minutes). Serve over hamburger buns.
Beat eggs. Add next flour ingredients and mix well. Stir in coconut. Pour into pie shell. Bake at 350° for 45 minutes or until set.
Fry bacon; drain fat. Chop bacon. Saute pepper and celery. Add onion and chopped bacon; continue cooking until onion is translucent. Crumble crackers. Melt butter. Add butter to crackers. Add crumb mixture to vegetables in skillet. Add pimento, clams and clam juice; season with salt, pepper, Parmesan cheese, lemon juice and hot sauce (2 to 3 drops). Place in casserole and bake at 350° for 35 to 40 minutes. Serve in chafing dish with crackers.
Cream butter, sugar and vanilla. Mix in flour. Add nuts and potato chips. Mix well.
Mix together 1/2 cup sugar, cornstarch, salt and 1/2 cup milk until smooth. Stir in remaining milk. Microwave on High for 8 minutes or until thickened. Stir occasionally the last half of cooking. Beat a little of the hot mixture into the beaten egg yolks; then add the egg yolk mixture to the remaining hot mixture. Microwave on High for 1 1/2 to 2 minutes or until thickened. Blend in butter, vanilla and coconut. Pour into cooled, baked pastry shell.
Melt butter. Add crackers and 1/2 cup of sugar. Mix well. Line the bottom of a baking dish.
Mix all ingredients together, adding cheese last. Pour into greased oblong baking dish and bake at 350° for 45 minutes.
Cream butter and sugar. Add well beaten egg yolks, salt and flour alternating with milk that has been heated until lukewarm and mixed with yeast. Fold in well beaten egg whites. Pour batter into a well-greased tube pan in which it is to be baked and let stand until double its bulk (2 1/2 to 3 hours). Bake 25 to 30 minutes in oven set at 375°. When golden brown and tests done, remove from oven and turn onto serving plate. Cut into wedges and butter while hot or serve with pitcher of melted butter. Leftover Sally Lund is delicious toasted.
Cook round steaks over medium heat in oil and Worcestershire sauce. Remove meat and add soups and soy sauce. Heat to smooth consistency. Add steak and rice mix. Put in baking dish and sprinkle with cheese and green onions. Cover and bake at 400° for 40 minutes.
Put potatoes in a greased 9 x 11-inch pan. Lay pork chops on top. Mix 2 cans of soup together. Pour over pork chops. Cover with foil. Bake at 350° for 1 hour.
In medium skillet, brown meat, stirring frequently. Stir in onion soup mix, water, rice, tomatoes and peas. Simmer covered for 25 minutes or until rice is tender. Top with cheese. Makes 4 to 6 servings.
Heat oven to 375°. Mix Miracle Whip, flour, bouillon and pepper in saucepan. Gradually add milk. Stir over low heat until thickened. Add turkey and mixed vegetables. Cook until heated through. Spoon into 8-inch square baking dish. Open can of crescent rolls, use 2 rectangles to form square piece of flat dough. Cut into 1-inch strips. Arrange in lattice design over turkey mixture. Bake 15 to 20 minutes or until golden brown.
Mix first 6 ingredients well and shape into balls. Cook in a shallow baking pan at 375° for 25 to 30 minutes.
Soften cream cheese; drain can of shrimp. Chop green onions; mix together well with a fork. Add a dash of Worcestershire sauce; mix again. Even better if made several hours ahead. Serve on "Club" crackers. So yummy it's hard to stop eating!
Grind whole orange and raisins. Cream sugar and shortening. Add and blend well one egg at a time. Sift flour, salt and baking powder together. Dissolve soda in hot water, add to milk. Add dry ingredients, alternately with milk. Do not beat, just stir to mix well. Stir in vanilla. Add orange and raisins. Bake in deep pans at 350° for 40 to 50 minutes. Can be made in layers or 9 x 13-inch pan. Bake until tests done.
Cream together butter and sugar until sugar is fairly well dissolved. Add eggs, one at a time, while continuing to beat. Add vanilla. Fold in flour. Grease and flour tube pan. Put waxed paper in bottom of pan. Pour mix into pan. Bake in 325° oven for 1 hour.
Preheat oven to 425°. Bake pastry shell 8 minutes, then remove from the oven. Reduce oven temperature to 350°. In a medium bowl, toss cheese with flour and bouillon. Add remaining ingredients. Mix well. Pour into prepared shell. Bake 40 to 45 minutes or until set, topping with French fried onion rings during the last 10 minutes. Let stand 10 minutes before serving.
Cook linguine according to directions. Rinse and drain. Mix all the ingredients together and chill.
Cream butter. Add sugar and mix. Add syrup and salt; beat. Add eggs. Stir in coconut and oatmeal. Bake at 350° for 50 minutes.
Bring water, sugar and cinnamon to a boil. Add crushed crackers and brown sugar. When thick, take off heat and add cream of tartar. Pour in unbaked pie crust. Top with a little butter, add top crust, and bake 30 minutes at 375°.
Cook and drain broccoli according to package directions. Beat egg; add mayonnaise, onions, soup and grated cheese. Carefully add the broccoli to the sauce and pour into a buttered casserole dish. Top with crushed cracker cheese bits. Bake at 400° for 20 minutes. I double the recipe.
Mix room temperature cream cheese and peanut butter until fluffy. Mix powdered sugar and Cool Whip, then add to creamed mixture. Pour into the 2 crusts. May serve frozen or from refrigerator.
Preheat oven to 375°. Combine over hot (not boiling) water, semi-sweet morsels and butter. Stir until morsels are melted and mixture is smooth; set aside. In a large bowl, combine flour, baking soda and salt. Add nuts to coat well. Make a well in the center of flour mixture. In a small bowl, combine melted morsels, sour cream, corn syrup and egg until blended. Add to dry ingredients; stir until just moistened. Spoon into paper-lined muffin pans, filling each about 3/4 full. Bake for 15 to 18 minutes. Cool 5 minutes; remove from pans. Cool completely or serve warm. Makes about 15 muffins.
Sift flour once. Measure; add baking powder and salt. Sift 3 times. Cream butter; add sugar gradually. Cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk. Add vanilla and coconut. Fold quickly and thoroughly the egg whites. Bake in three 9-inch layer pans at 375° for 20 to 30 minutes.
Peel potatoes or wash skins thoroughly. Cut lengthwise into quarters. Cut each quarter into thirds. Coat potatoes with margarine. Combine crumbs, cheese and seasonings. Roll potatoes in mixture.
Heat oven to 350°. Mix pretzels, 1/3 cup sugar and melted butter. Press firmly into bottom of 9 x 13-inch pan. Bake 10 minutes and cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in Cool Whip. Spread over cooled crust. Stir boiling water into gelatin in large bowl for 2 minutes or until dissolved. Stir in cold water. Refrigerate until thickened. Stir in strawberries. Spoon over cream cheese. Chill for 3 hours. Cut into squares. Serves 15 to 18.
Mix well and chill. Serve with carrots, celery, cauliflower, radishes, onions, broccoli, cucumbers and peppers.
Cook green peppers and onions in hot oil. Remove and set aside. Add meat and brown. Then add soup, gravy mix and 2 cans of water. Simmer until tender. Add cooked peppers and onions. Serve over rice.
Mix well. Roll dough out to about 1/4-inch thickness. Cut in 1-inch squares. Fry carefully in hot oil or until they float. This just takes a few minutes. Drain well. Roll in sugar or cinnamon/sugar mixture while warm. Enjoy!
Combine croutons and cheese. Spread in a buttered 9-inch square pan. Combine eggs, milk, salt, mustard, green onion and pepper. Pour over croutons. Bake at 325° for 30 minutes.
Make a paste of garlic, oil, Worcestershire sauce, salt and pepper; spread mixture over steak on all sides. Press crumbs firmly on both sides of steak. Place steak in a brown bag and close with a skewer. Bake at 375° for 40 minutes for rare (approximately 15 minutes per pound).
In a large saucepan, brown sausage; pour off fat. Add onion, pepper and seasonings. Stir until tender. Add pasta sauce and Parmesan cheese. Bring to a boil and reduce heat. Cover and simmer 15 minutes, stirring occasionally. Cook mostaccioli. Toss with olive oil. Serve with spaghetti sauce. Makes 6 to 8 servings.
Mix corn meal, cold water and salt. Stir slowly, pour corn meal mixture into boiling water in saucepan. Cook and stir until thick. Lower heat. Cover and cook 15 minutes, stirring as needed to keep from sticking.
Cut cake once horizontally. Put ice cream or sherbet in between the layers. Place top layer on ice cream. Fill center with hole with ice cream. Use Cool Whip to ice the outside and top of cake.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; blend. Add flour gradually. Pour into a buttered, lightly floured 10-inch tube pan. Bake in a 325° gas oven for 1 hour and 10 minutes or until a cake tester inserted in center comes out clean. Let cool in pan about 10 minutes before removing to cake rack. Serve with fresh fruit and whipped cream.
Mix each chopped, salted vegetable separately with enough mayonnaise to bind. On a leaf of lettuce, place a mound of carrots. Place a mound of cabbage on carrots and on top of that, a mound of green peppers. Sprinkle with grated cheese. Serve with French dressing or mayonnaise.
Place 1-inch of water and carrots in a skillet. Bring to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes or until crisp-tender.
Boil slowly until changes color. Add 1 large box strawberry jello. Stir until thickened slightly more. Refrigerate until thick. Add strawberries. Pour into packed crust. Cool Whip topping, if desired.
Cook hamburger meat. Drain grease from hamburger meat. Add soups and then add Velveeta cheese. Let cheese melt. Pour over Doritos in a pan and then put Doritos on top. Let cool, then serve.
In a large saucepan, heat milk, the 1/3 cup margarine or butter, the 1/3 cup sugar and salt just until warm (120° to 130°) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
Mix carrots, oil, eggs and sugar. Add pecans. Sift in salt, cinnamon and flour. Mix well. Pour into 9 x 13-inch pan. Bake 50 to 55 minutes at 350°.
Saute onions, pepper, celery, garlic and sausage in large pan. Pour off any drippings. Add tomatoes, tomato paste, thyme, bay leaf, salt, cayenne, water and rice. Cook 30 to 40 minutes. Clean and devein shrimp while other is cooking. Add shrimp last 10 minutes. May need more water and seasoning. May use chicken instead of, or with shrimp. Serve with creole seasoning to taste.
Mix together cream cheese, mayonnaise, dill weed and garlic powder. Finely chop green pepper, broccoli and carrots. Spread roll dough on cookie sheet and bake until slightly brown. Spread cream cheese mixture over crust. Sprinkle with veggies.
Cut pickles into small chunks. Soak pickles in boiling water and coarse salt (about a handful) for 2 hours. Drain. Put all ingredients except pickles in kettle. Bring to a boil and add pickles. Simmer a few minutes until juice turns yellow. Put in jars. Makes about 5 or 6 quarts.
Simmer the first six ingredients for 15 minutes. Add light cream to make a pink color (individual's choice of color). Simmer another five minutes. Serve over pasta of your choice.
Brown hamburger and drain. Add Ro-Tel, taco sauce and both soups; mix well. Simmer, covered, for about 30 minutes. Put serving of chips on each plate. Pour hamburger mixture over chips; top with cheese. (Great for campouts!)
Melt shortening. Stir in brown sugar. Mix well and cool. Sift together flour, baking powder and salt. To shortening mixture, add eggs, one at a time, beating well after each addition. Blend in dry ingredients. Stir in chocolate pieces and nuts. Spread in a greased 15 x 10 x 1-inch pan. Or for thicker bars, use a 13 x 9 x 2-inch pan. Bake at 350° for 25 to 50 minutes. When almost cool, cut into bars. Makes about 3 dozen.
Cream the butter with sugar and vanilla until light and fluffy. Add half of the nuts. Blend in flour and remaining nuts. Shape into small ovals on ungreased cookie sheet. Bake in slow oven (325°) for 10 to 15 minutes. Cool. Roll in powdered sugar.
Sift together flour, baking powder, salt and sugar. With pastry blender, cut in butter. Mix milk and vanilla. With fork, beat in egg.
Mix in large mixing bowl. Stir by hand until dough holds together. Press about 1/2 or 2/3 dough into the bottom of ungreased 13 x 9-inch baking pan. Reserve rest of dough for top filling. In heavy pan, combine chips, milk and butter. Melt and stir until smooth. Remove from heat. Add frosting. Pour over dough and spread. Cover with rest of dough. Roll on wax paper to make it easier for the top. Bake at 350° for 20 to 25 minutes.
Mix first 3 ingredients well; pat into 9 x 13-inch pan. Melt chocolate chips in double boiler or microwave. Spread over peanut butter mixture. Chill well before cutting (will not cut into even pieces). Very much like Reese's.
Mix the cheese and mayo. Squeeze water from the artichokes completely. Mix all together and put into a quiche pan and bake 25 to 30 minutes at 350°.
Bake in 9 x 13 pan at 375° for 15 minutes.
Heat oil in wok or stir-fry pan. When hot, add garlic and salt. Stir until fragrant (not browned) and add spinach. Keep stirring and when spinach begins to wilt, add sugar. Continue to stir until well wilted (around 1 to 2 minutes). Spread flat on shallow platter and sprinkle lightly with nutmeg. Serve immediately.
Heat oven to 350°. Pour boiling water over corn meal. Stir until cool to keep from lumping. Add butter and egg yolks. Stir until egg yolks are thoroughly blended in. Stir in buttermilk. Blend in salt, sugar, baking powder and soda. Beat egg whites only until stiff enough to hold soft peaks. Fold in the beaten egg whites. Pour into greased 1-quart baking dish. Bake 45 to 50 minutes until set. Serve hot with butter.
Brown ground beef and onion. Drain grease. Combine ingredients and let simmer 1 1/2 hours.
In a heavy saucepan, saute onion, garlic and kielbasa for 4 to 5 minutes. Heat chicken broth for 5 minutes; add to sausage mixture. Add lentils, tomato juice, white wine, rosemary or basil and grated carrots. Cook for 1 hour on low simmer. In the last 20 minutes of cooking, add diced potatoes and spinach. Add Tabasco to taste; add salt and pepper. Just before serving, sprinkle with 2 tablespoons Parmesan cheese.
Heat oven to 375°. Mix shortening, sugar and egg thoroughly. Stir in applesauce. Mix dry ingredients and stir in. Mix in raisins and nuts. Drop dough by teaspoonfuls on a greased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Makes 4 dozen cookies.
Beat egg yolks with sugar. Add sherry. Cook in double boiler until thick. Fold in stiffly beaten egg whites. Add whipped cream. Make crust of vanilla wafer crumbs on bottom and top of mixture. Freeze slightly, if desired.
Brown ground beef in skillet. Prepare enchilada sauce mix according to directions on package. Drain ground beef and mix 1/2 of sauce mix. Place meat, about 3 tablespoons, on each tortilla. Sprinkle cheese over meat. Add about 1 teaspoon of chopped onion on each, roll and place in large casserole pan. Continue until you run out of meat mixture. Using ladle, pour remaining sauce mix over enchiladas. Cover well; sprinkle remaining cheese over the top. Place in a 350° oven until cheese is melted.