HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Place in ice cream churn and freeze. Tastes like Wendy's Frosty!
Put all ingredients in blender. Mix well and pour in large pie pan greased. Bake at 350° for 1 hour.
Beat egg well. Add sugar and vinegar; mix well. Let come to a full boil, stirring constantly. Cool. Pour over salted, chopped cabbage, tossing gently.
Cook rice until done. Separate until fluffy and dry. This rice should not be watery. Let the rice set. Cut the carrots and onions in thin slices. Dice the peppers.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time (1/8 inch thick) on floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2 inch circles, very small circles. Transfer rounds with spatula to piece of waxed paper that is covered with sugar; coat both sides with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown; cool. Put cookies in pairs with Creamy Filling.
Cook corn as directed and drain. Drop in cheese and stir until melted. Add peppers to taste.
Mix first 7 ingredients together in large bowl. Transfer to 3-quart casserole dish. Bake at 350° for 40 minutes. While that's baking, melt margarine and mix with corn flakes. Put this mixture on potato mixture and bake 20 minutes more for a total of 1 hour.
Melt cheese and butter on low heat together. Add cocoa and powdered sugar. Mix together. Add vanilla and pecans.
Pare and cube eggplant. Cook until tender and drain well. Saute onion and celery in butter until soft. Drain tomatoes and chop with eggplant. Mix all ingredients except cheese. Bake at 350° for 30 to 40 minutes, until brown.
In heavy 3-quart saucepan, saute onion, celery, Worcestershire sauce, butter and celery salt over medium heat for about 5 minutes. Place fish on top of sauteed vegetables. Cover; lower heat and cook 10 minutes. (Fish can be frozen.) With fork, break up fish into pieces. Add soup, milk, salt and white pepper to taste. Add parsley and chives if desired. Simmer slowly for 15 minutes. Add shrimp or crab and heat until warm. Serves 6 to 8.
Mix first seven ingredients together. Just before serving, add crushed chips and dressing. Toss and serve.
In a large mixing bowl pour boiling water over oats. Let it stand for 10 minutes. Stir in sugar, brown sugar and soft margarine. Add eggs. Sift together flour, baking soda, salt and cocoa; add. Stir in half of the chocolate chips. Pour into a greased and floured 9 x 13-inch cake pan. Spread remaining chips and walnuts or pecans, coarsely chopped on top. Bake in 350° oven for 40 minutes. Cool before serving.
Preheat oven to 350°. Take crescent rolls and press into a 9-inch pie plate to make a crust. In a skillet, brown ground beef; saute onions and drain. Stir in mushrooms and Ragu sauce.
Cream butter and powdered sugar together, add beaten egg yolks, melted chocolate, and vanilla. Fold in beaten egg whites. Pour into any size casserole dish and top with vanilla wafer crumbs. Serves 8.
Combine eggs, sugar, lemon juice and 1/4 cup whipping cream. Cook in double boiler until thick, like dressing.	Mix with fruit, nuts and marshmallows. Refrigerate for 24 hours.
You will need a blender, grater, large bowl, stirring spoon, wax paper for tabletop and storage container.
In a large bowl, combine 2 cups flour, brown sugar, yeast and salt. In a small sauce pan, heat water, milk and 5 tablespoons butter until very warm; combine with dry ingredients. Stir in eggs and enough remaining flour to make soft dough.
Combine the sugar, milk, cocoa and margarine in a pot. Bring to a boil, then let boil for about a minute, stirring carefully.	Remove	from the heat and add the vanilla, peanut butter and oatmeal. Mix well, then drop by spoonful onto wax paper. Let cool and enjoy!
Blend all ingredients together for 3 minutes. Pour into greased and floured pan. Bake at 350° for 1 hour or until done.
Mix all ingredients in a large bowl. Shape into 2 dozen meatballs. Place in a shallow baking pan. Bake at 370° for 25 minutes. Package and freeze for future use.
Mix all ingredients and form into a ball. Tear off individual strips and roll into a straw. Place straws on ungreased cookie sheet. Bake at 350° for 12 minutes.
Mix Bisquick, buttermilk and grated cheese together. Melt butter or margarine in saucepan. Add parsley and garlic powder. Coat drop biscuits with butter mix. Place on cookie sheet and spoon on the remaining butter mixture. Bake at 450° for 12 minutes. Makes about 10 to 12 large biscuits.
Cut bacon into small pieces and saute with chopped celery and onion until bacon browns slightly. (Drain grease from bacon.) Add tomatoes (chopped) and simmer while pasta is boiling. Place half of seashells, sauce and chopped cheese in buttered casserole, then put second half in ending with the cheese on top. Bake at 350° until edges are slightly brown.
Combine sugar, flour, eggs and milk in boiler and boil until thick. Add vanilla, lemon juice and beaten eggs. Return to heat and cook about 1 minute. Remove from heat and add butter. Pour into pan with vanilla wafers and bananas. Chill.
Melt margarine in saucepan. Stir in brown sugar and cook on low for 2 minutes. Add milk and bring to a full boil. Cool to lukewarm. Add confectioners sugar. Beat until smooth and spread on cool cake.
Melt margarine in an 11 x 8-inch pan. Drain broccoli well. Mix all ingredients together well and pour into the well-greased pan. Bake at 350° for 45 minutes or until brown.
Mix all ingredients together, saving enough dry dressing to put on top of casserole. Place in a greased casserole. Dot margarine over squash mixture. Cover with reserved dry dressing. Bake at 350° for 20 to 30 minutes.
Peel onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush 4 sheets of aluminum foil with olive oil. In a small bowl, mix vinegar, oregano, brown sugar, salt and pepper and rub this mixture on all surfaces of the onions. Wrap each onion in a sheet of aluminum foil. Bake at 350 degrees for an hour or until tender. In the last 5 minutes of baking, open the foil and sprinkle with the bread crumbs.
Peel the avocado and discard the pit. Cut the avocado into cubes (approximately 3 cups). Put the avocado in a mixing bowl and cut it back and forth with a knife to make a coarse-fine mixture. Add the grated onion, garlic, minced chilies, chopped onion, lime juice, crushed coriander seed, tomato, olive oil and radish. Add the coriander.
Dissolve yeast in warm water. Set aside. Sift flour and add sugar, baking powder and salt. Put buttermilk in large bowl and add cooking oil. Add to yeast and work in flour. Knead well on floured board. Put in greased bowl. Cover and refrigerate until ready to use. You may use as much or as little as you wish at a time.
Mix ingredients quickly. Spread thinly on a greased jelly roll pan. Bake at 375° for 10 minutes until just golden brown around the edges.
Sift together flour, baking powder, salt and sugar. Add cornmeal and mix thoroughly. Combine egg, milk and shortening. Pour into flour mixture. Stir just enough to moisten dry ingredients. Do not beat. Turn onto greased 8 x 8 x 2-inch pan. Bake in a 400° to 425° oven for approximately 25 minutes.
Mix nuts, oleo, wafers and extract. Put 1/3 of mixture in 9 x 13-inch pan or dish. Top with 1/2 of the ice cream (softened to spreading consistency). Put in freezer until firm. Top with 1/2 of the preserves. Repeat with 1/3 of the crumb mixture, remainder of the ice cream. Return to freezer until firm. Add remainder of the preserves and top with remainder of crumb mixture. Freeze. Delicious for summer dessert!
In greased shallow casserole dish, arrange in layers: 1 1/2 c, stuffing mix, then cubed chicken. Combine two cans of cream of chicken soup with one cup of hot chicken broth. Pour over chicken. Moisten 2 2/3 c. stuffing mix with 4 tbsp. melted butter and 3/4 c. hot chicken broth. Spread over casserole and bake at 350° for 30 to 35 minutes.
Mix sauerkraut, crushed tomatoes and sugar. Place in pan. Arrange bacon on top. Bake uncovered in 300° oven for 2 hours. Cut up bacon; mix in and bake one more hour for a total of 3 hours.
Melt oleo. Mix in sugar, vanilla and vinegar. Beat eggs, one at a time. Bake in moderate oven.
Fill a 2-quart jar with cucumbers and dill. Add alum. Bring vinegar, salt and water to a boil. Pour over cucumbers. Seal while hot.
Blend the first three ingredients with a fork or wire pastry blender. Add the flour gradually and blend thoroughly. Gather into a ball and knead about 10 times. Divide into 6 pieces; wrap each in wax paper and refrigerate overnight. Next day, mix sugar, cinnamon and nuts together. Remove one dough piece at a time from the refrigerator. On a floured board, roll it into a 10-inch circle. Spread with a thin layer of raspberry jam (about 1 tablespoon), leaving edges uncovered. Sprinkle about 1/4 cup of the sugar/nuts mixture on the dough. Cut the circle into 12 pieces to make 12 triangles. Place 2 raisins at the uncovered edge of each. Roll up each triangle, holding the tip and stretching as you go. Be sure the edges are sealed. Dip into the sugar/nuts mixture and shape into a crescent. Place on a lightly greased cookie sheet in a preheated 350° oven for about 15 to 20 minutes. Repeat with remaining 5 dough pieces.
Heat fruit or berries, juice, 1 cup sugar and butter on stove to boil. Remove and put in baking dish.
Combine all ingredients in mixer bowl. Mix until well blended. Chill until serving time.
Combine all ingredients except cornflakes and mix well. Shape into 1-inch balls and roll in the crushed cornflakes. Bake at 375° for 10 minutes. Can also be frozen. To thaw, heat in a 350° oven. Serve with toothpicks and tartar sauce or tuna ball sauce.
Beat eggs; blend together the sugar and flour, then stir into eggs and remaining ingredients. Add milk last. Pour into 2 greased 9-inch pie pans. Bake at 350° for 35 to 40 minutes. Watch until set and brown.
Bring sugar and water to a boil; simmer 15 minutes, then cool. Add juices and gin, then freeze. When ready to serve, fill glasses half full with slush. Fill remaining half with 7-Up or Sprite.
Place lentils, water, onion, carrots and celery in large pot. Bring to boil. Reduce heat. Simmer gently 2 hours. (Add water if level gets too low.) Add spices and stir. Simmer another hour. Stir in tomato paste. Mix well. Simmer 5 to 10 minutes. Serve.
Make a syrup using the water and sugar; bring to a rapid boil, then reduce heat and simmer 3 to 4 minutes. Set aside to cool thoroughly. When cooled, add other ingredients. Mix well and freeze. When ready to serve, add frozen mixture, after thawing to a slush, to equal amount of ginger ale, about 4 large bottles. Serves 50.
Cook macaroni and let cool. Drain pineapple and oranges (save juice). Beat eggs, add juice from pineapple and oranges, flour, sugar and salt. Cook until thick then let cool (pudding consistency). Mix macaroni, pudding mixture and cool whip.
Spray pan with butter flavor pan spray and cook onions and bacon until tender. Stir in water and cubed potatoes and cook until tender. Slightly mash potatoes (leave some chunks). Stir in milk, butter seasoning mix, salt and pepper. Cook and stir over medium heat about 10 minutes.
Swing by Schunuck's Deli, whip out your wallet. Run through the express checkout. Serve "as is".
Beat eggs in large bowl with electric mixer. Add remaining ingredients and blend. Pour into buttered 1 1/2-quart casserole dish. Bake at 350° oven for 45 minutes.
Pour soda into a very large glass. Do not fill to the top. Carefully place ice cream into glass. Mix with a spoon and enjoy.
Mix first 3 ingredients in boiler. Cook over medium heat until a small amount will form medium hard ball in cold water or until it will spin a thread when poured from a spoon 18-inches high.
Cook ground meat, onion and garlic until meat is brown and vegetables are tender. Drain on paper towel. Return to skillet and add remaining ingredients except spaghetti. Bring to a boil. Reduce heat, cover and simmer over low heat for 45 minutes. Uncover and continue simmering 15 minutes until sauce is thick. Serve over spaghetti. Makes 4 servings. One-thousand calorie recipe.
Cook beef and onions in heavy skillet. Add all the other ingredients. Mix well. Place in casserole dish and cook at 350° for 30 minutes.
Dissolve yeast in 1 cup warm water. In a large bowl, combine flours, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Divide in half. Place each half in a greased 1-quart casserole or ovenproof bowl. Brush tops with butter or margarine. Let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45 minutes. Remove from pans; serve warm, if desired.
Brown meat and drain. Then mix in order and cook over medium heat in Dutch oven, stirring often.
Mix all ingredients well. Pour into greased casserole and bake until center is solid (test with knife). Bake at 350° for 45 minutes.
Cook noodles. Drain. Mix all together except 1/2 cup Parmesan cheese. Place in large baking dish. Sprinkle with the 1/2 cup Parmesan cheese over the top, before baking. Bake at 350° for 30 to 40 minutes.
Mix the juices of the pineapple and mandarin oranges in the pudding. Pour over fruit and chill.
Mix Cool Whip, cream cheese and powdered sugar together. Put into graham cracker crust. Top with whole can of pie filling. Chill.
Saute sausage and bacon; drain on paper towels. Crumble. Place 1/2 of bread cubes, 1/2 of cheese and all meat mixture in dish (9 x 13-inch). Cover with remaining bread and cheese.
Mix sugar, flour and cocoa. Add egg yolks and milk. Cook over medium heat until thick. Remove from heat. Add vanilla and margarine. Pour into baked pie shell. Beat egg whites until stiff. Add sugar; brown.
Mix all ingredients well. Chill before serving. Store in refrigerator. Makes two cups.
Cook broccoli as directed on package, omitting salt. In frying pan or microwave, melt 1 stick margarine. Add soup mix, pecans and water chestnuts. Add to drained broccoli and mix well. Pour in casserole. Cover overnight in refrigerator. Bake at 350° for 30 minutes.
Brown ground beef and drain. Alternate layers of beef, potatoes and onions. Salt and pepper each layer. In a bowl mix the milk, mushroom soup and wine. Pour over casserole. Cover and cook at 350° for 3 hours.
Combine green tomatoes, ripe tomatoes, green peppers, red peppers, sugar and vinegar in large saucepan; mix well. Simmer for 45 minutes, stirring frequently. Ladle into hot sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 10 minutes. May add chopped onion if desired. Yield: 48 servings.
Marinate all of the ingredients together for at least 2 hours. Refrigerate until ready to serve.
Place cabbage, onion and stock in 2 1/2 quart saucepan. Pour lemon juice over apples to prevent discoloration. Add chopped tomatoes, apples,	salt and sugar to stock. Cook 25 minutes. Add pepper. Good to freeze.
Scald milk with oleo and cool. Dissolve yeast in lukewarm water. Add the cool milk to the sugar. Beat eggs and add to milk and sugar. Add salt and vanilla. Mix well. Add half of the flour and mix well. Add yeast and rest of the flour. Mix until dough leaves sides of bowl. Put into greased bowl. Cover and raise until double. Punch down. Put into greased loaf pans. Raise until double. Bake at 350° for 30 to 35 minutes. Makes 3 loaves.
Line a jelly roll pan with foil. Lay crackers on foil to cover. Boil butter, margarine, sugar and vanilla for 2 minutes. Pour butter mix over crackers. Make sure crackers are all covered with butter mixture. Sprinkle corn flakes on top. You can also add nuts or coconut. Bake at 325 degrees for 20 minutes. Pull foil out of pan onto protected counter to cool. This will peel off the foil when cool.
Thoroughly cream butter and sugar. Add eggs; beat well. Sift dry ingredients; add to creamed mixture. Add nuts. Drop from teaspoon, about 2 inches apart, onto greased cookie sheet. Bake in moderate oven (350°) for 12 to 15 minutes. Makes 5 dozen.
Mix all ingredients (except flour tortillas) together and spread over tortillas. Roll up jellyroll style, refrigerate until firm enough to slice.
Parboil potatoes for 10 minutes. Cool and slice 1/4-inch thick. Saute onion in butter until clear. Add flour to onion. Remove from heat and add cream and Parmesan cheese. Place potatoes in a shallow dish and pour mixture over potatoes. Bake at 375° for 45 minutes.
Heat oven to 375°. Spoon flour into measuring cup; level off. In large bowl, mix flour, brown sugar and margarine until crumbly. Reserve 3/4 cup. Press remainder in ungreased 9-inch square or 11 x 7-inch pan. In same bowl, combine 2/3 cup reserved flour mixture, caramel topping, cream cheese, vanilla and egg. Blend at low speed until well mixed. Stir in nuts. Pour over crumb mixture in pan. Bake at 375° for 30 to 35 minutes or until firm. Immediately sprinkle with chocolate chips. Spread when softened. Chill before cutting. Place leftovers in fridge.
Stir and cook sugar, corn syrup, water, butter and salt until sugar dissolves. Continue cooking in pan, without stirring (270°), until syrup forms a brittle ball in cold water. Now, add vanilla flavoring to mixture. Pour over warm popcorn. Shape into balls.
Cream the sugar, butter and egg until fluffy and well blended. Sift dry ingredients together and add to mixture with grated zucchini, blending well. Stir in raisins and nuts. Drop by teaspoon onto greased cookie sheet and bake at 375° for 10 minutes or until done. Do not overbake. Makes 3 dozen cookies.
Cream eggs and sugar. Add sour cream, vanilla, salt and cherries. Add noodles (do not overcook noodles). Mix well. Pour in well-greased 9 x 13-inch pan. Bake at 375° for 1 1/2 hours or until light brown.
Mix soup and salad dressing together. Add chicken, celery, almonds and onion. Put into a greased 1 1/2-quart casserole; top with herb dressing. Bake at 350° for 30 to 45 minutes. Serves 4.
Preheat oven to 325° to 350°. Scald milk. Add bread cubes, sugar and salt. Allow to cool 5 minutes. Slowly pour mixture into bowl of beaten eggs, stirring constantly. Add vanilla and raisins or coconut, if desired. Place mixture in well-buttered 2-quart casserole and sprinkle with nutmeg. Bake in shallow pan of hot water for 1 hour or until knife inserted comes out clean.
In skillet brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered for 15-20 minutes. Garnish with shredded Cheddar cheese.
Mix 1st four ingredients and rub on steak, both sides. Let stand 5 minutes. Broil or grill. Slice thinly.
In a medium bowl, combine all ingredients except oil. In a large skillet, heat 1/4 inch of oil over high heat. Drop potato mixture by level tablespoonfuls into hot skillet. Brown about 1 to 2 minutes per side. Keep warm. Repeat with remaining potato mixture. (Can be made ahead. Cool and refrigerate, covered, up to 24 hours. Reheat on cookie sheets in a preheated 400° oven for 5 minutes.) Makes 36 servings.
Beat egg, flour and sugar. Add vinegar, cold water and nutmeg. Bake as a two crust pie in a medium oven.
Mix these ingredients and pour on top of cake mixture. Bake at 325 degrees for 35-40 minutes.
Cook onion and celery in margarine or butter until soft. Add remaining ingredients, stirring thoroughly. Bake at 450° for 30 minutes or until brown.
Combine eggs, milk, corn, sugar, salt and pepper. Pour into casserole. Stir in butter. Bake at 250° for 45 minutes stirring once after first 15 minutes of baking.
Measure all dry ingredients together. With electric mixer, combine remaining ingredients except nuts. Add dry ingredients. (Add nuts last.) Will be thick. Bake in a well-greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. These are very good.
Heat oven to 350°. Heat oil in large skillet over medium-high heat until hot. Crumble turkey into skillet, stir in green onions, garlic and seasoned salt. Cook until turkey is no longer pink, stirring to finely break up turkey; drain. Salt and pepper to taste. Mix cream cheese and sour cream in medium bowl, stir in turkey mixture, olives and Tabasco sauce. Spoon mixture evenly into pie plate, 9 x 1/4-inch. Sprinkle with almonds; bake until hot and bubbly, about 15 minutes. Spread on bread slices. Makes 12 to 14 servings.
Cook zucchini, onions and carrots in salted water for 5 minutes. Drain. Save 1/2 cup of liquid. Combine soup, sour cream, oleo and liquid. Make stuffing; place in a 13 x 9-inch pan. Combine vegetables and soup mixture; then place on top of stuffing. Top with grated Cheddar cheese. Bake at 350° for 25 to 30 minutes.
Preheat oven to 375°. Shred chicken into pieces. Crush crackers and mix in melted butter. Spread 3/4 of crackers on bottom and sides of casserole dish. Spread on chicken. Heat both cans of condensed soup together. Take off heat and fold in sour cream. Pour over chicken and sprinkle remaining crackers on top. Bake 35 to 45 minutes or until lightly brown on top.
Crumble crackers. Add baking powder and mix well. Add milk; set aside. Cream margarine and sugar. Add eggs, one at a time. Combine with cracker mixture. Stir in vanilla extract, pecans and coconut. Bake in greased 9 x 13 x 2-inch baking pan at 350° for 45 minutes or until done.
Mix oil, sugar and eggs together. Add mashed bananas, flour, baking soda, baking powder, salt, milk, vanilla and chopped nuts. Pour mixture into greased loaf pan and bake at 350° for one hour.
Puree tomatoes in a blender. Dissolve jello in hot water. Mix tomatoes with hot sauce. Blend with jello. Refrigerate until firm.
Roll steak in flour and salt. Brown in skillet with hot oil. Add water and onion. Cover and simmer 1 1/2 hours.
Peel and mash eggs, using a fork or potato masher. Add remaining ingredients and mix gently. Chill before serving. Spread on your favorite bread for a great sandwich. Makes 3 to 4 servings.
Grease and flour 10-inch spring-form pan. Cream eggs and cream cheese until smooth. Fold in lemon juice, vanilla and sour cream, then add sugar and whipping cream; beat. Cook 20 minutes at 400°. Turn oven down to 275° and cook for 40 minutes. Turn oven off and let cake cool in oven for at least 1 hour.
Beat margarine in a large bowl until smooth. Gradually beat in sugar until fluffy. Mix in chocolate and vanilla. Beat in eggs, one at a time, beating for four minutes after each egg. Spoon into shell. Chill for four hours. Serve with whipped cream.
Cover tightly and bake 5 hours at 250° or 300° or until meat and veggies are tender. Serve on mashed potatoes or noodles.
Roll out dough. Cut circles to fit in cupcake tins. Bake until done. Fill with any pudding. Add toasted coconut and a few jelly beans.
Drain the liquid from mushrooms. Combine with onion and bread crumbs. Brown in oleo; add 1/4 teaspoon sage, salt and pepper. Flatten steak to 1/4 to 1/3-inch thick. Spread mixture over meat and roll up, jelly roll style. Fasten with skewers or string around roll and ends. Roll steak in flour, season with salt and brown in hot oil in skillet or Dutch oven. Add 1/4 cup water; cover and bake at 325° for 1 to 1 1/2 hours or until tender. Add water as needed. Make gravy to serve over steak. If the steak is large, you can make two rolls, which is easier to handle for browning.
In medium bowl combine first 5 ingredients; mix well. Shape into 1 inch balls. In skillet, brown meatballs, turning occasionally; drain. In small bowl, combine remaining ingredients. Pour sauce over meatballs; simmer 15 minutes. Serve warm in chafing dish or electric frypan. Makes about 4 dozen meatballs.
Heat oven to 350°. Grease and lightly dust with flour an 8-inch square baking pan. Combine ingredients in the order listed. Bake for 45 minutes. Spoon Red Sauce over each serving.
Heat butter and oil. Saute onion and garlic until onion is soft. Add all ingredients. Warm in oven before serving (about 30 to 45 minutes). Especially good served with roast beef.