HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening, sugars and eggs. Sift together flour, baking powder and baking soda; add to creamed mixture. Fold in additional ingredients. Bake on cookie sheet at 350°. Use ice cream scoop for large cookie (15 to 20 minutes), 1/2 scoop for smaller cookie (bake 5 minutes less).
Generously grease and flour 10-inch tube or Bundt pan. In large mixer bowl, combine cream cheese and eggs. Beat until smooth. Add dry cake mix and milk. Blend until moistened. Beat as directed on package. Divide batter in thirds. Mix strawberry powder with 1/3 of batter, chocolate powder with 1/3 and vanilla to 1/3. Pour strawberry batter in pan, pour vanilla on top and chocolate over top of vanilla. Bake at 350° for 45 to 55 minutes. Cool upright in pan for 15 minutes. Remove from pan. Cool completely. Sprinkle with 10x sugar or drizzle glaze over top.
Simmer vegetables in bacon until they are translucent. Add seasonings, clams, melted butter. Bring heat to high, then add chicken stock, potatoes, and light cream. Bring to a boil, then thicken with cornstarch mixture.
Simmer all but milk, flour and cheese for 15 to 20 minutes, until tender. Gradually add 1 1/2 cups milk to 2 tablespoons flour. Add to veggies. Cook until thick. Add cubed Velveeta cheese. Stir until thick.
Mix cream of mushroom soup, egg and mayonnaise. Add steamed broccoli, rice and cheese. Pour into casserole dish. Top with Ritz crackers and dot with butter. Bake in 325° oven for 25 minutes.
Whip cheese at low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold whipped topping into mixture. Divide evenly into the pie shells. Sprinkle each pie with the 1/4 cup finely chopped peanuts. Freeze until firm, then cut into wedges shortly before serving.
Mix ingredients. Pat into pie pan. Bake 3 to 4 minutes at 450°, then reduce to 350° until brown.
Cook chicken and broccoli. Remove from heat. Layer chicken, broccoli and cheese in casserole. Bake at 350° for 30 minutes.
In medium bowl, combine all ingredients. Chill 2 hours. Serve on bagels or with assorted fresh vegetables. Makes 2 1/2 cups. Prep time: 10 minutes.
Heat oil in a large pot. Add onion and cook until tender. Stir in honey, vinegar, caraway seed and salt. Add cabbage and apples. Cook over low heat, stirring occasionally, until cabbage is tender, about 1 hour. Makes 4 to 6 servings.
Cream shortening and sugar. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk. Fold in pecans.
Saute onion in oil until transparent. Add the remaining ingredients. Blend well and simmer over low heat.
Preheat oven to 350°. Shake flour in a Reynolds oven bag; place in a 13 x 9 x 2-inch baking pan. Add sugar, vinegar and soy sauce to bag. Squeeze bag to blend in bag to coat chicken with sauce. Arrange ingredients in an even layer. Close bag with nylon tie. Cut 6 (1/2-inch) slits in top. Bake 30 to 35 minutes. Serve over rice.
Remove any of the white outer edges that may have been left on with a sharp knife. Place steaks on a large cutting board and tenderize by beating steaks with a knife on both sides or using meat tenderizer. Sprinkle the steaks on each side lightly with salt and pepper. Coat steaks with flour. Heat skillet on medium heat and add oil. Gently place steaks in hot oil and cook on medium heat turning as they brown. Steaks may need to be turned more than once. When steaks are well done and browned nicely, remove to serving platter. Garnish with red peppers (cayenne or jalapeno-either fresh or dried).
Cut the chicken meat up fine. Salt and pepper. Add the other ingredients; mix well. Serve on lettuce with crackers, or make sandwiches. Any way it is served, it is delicious.
Drain asparagus and put in a shallow glass serving dish. Measure spices and add to other ingredients in a saucepan. Heat slowly until sugar is completely dissolved, 5 to 10 minutes. Pour, while hot, over asparagus. Put in refrigerator until ready to serve. Drain. Best when left for 24 hours.
Preheat oven to 350°. Brown beef and onion with pepper and garlic. Cook 10 minutes and drain. Add remaining ingredients except cheese and place in 1 1/2-quart casserole dish. Sprinkle cheese on top and bake 45 minutes.
Brown hamburger, drain. Add other ingredients. Simmer 20 to 30 minutes. Add water or tomato juice to thin, if necessary. Divide into 1 cup portions to freeze.
Preheat oven to 375°. Place string beans in bottom of casserole dish. Mix together the mushroom soup, garlic powder and sour cream with mixer and place on top of green beans. Place Cheddar cheese on top of mixture. Mix crumbled crackers with margarine and place on top of cheese. Bake for 40 minutes.
Saute carrots in a small amount of oil. Add chicken stock; simmer for 1 hour. Puree, if desired. Turn off heat. Whip in sour cream. Add sugar, nutmeg and salt and pepper to taste. Finish with dried tarragon. You may need to thicken with cornstarch and water. Makes 1/2 gallon.
In skillet cook onion, celery and garlic in shortening until tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir until thickened and bubbly. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice. Makes 6 servings.
Dissolve gelatin with hot water. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours until thick. Stir in orange. Spoon into 5 cup mold. Refrigerate 4 hours until firm; unmold. Garnish as desired.
Put ingredients into large mixing bowl; beat for 8 to 10 minutes. Stir and knead 5 to 10 minutes, until dough stiffens and isn't sticky. Dough should be smooth and elastic. Cover with folded towel; let rest for 20 minutes. Roll out and place in greased pan. Refrigerate 24 hours. Preheat oven to 350°. Bake for 35 to 40 minutes.
Peel potatoes and cover with water in a saucepan; cook until tender when pricked with a fork. Place potatoes, whole, in a bowl and refrigerate until cool. Dice potatoes into 1-inch cubes; add other ingredients and mix well. Serve chilled or at room temperature.
Grease jelly roll pan. Mix together sugar and butter. Add next 4 ingredients and mix. Spread 2/3 of the batter in pan. Pour cherry pie filling over batter. Spoon final 1/3 of the batter on top. Bake at 350° for 35 minutes. While warm, drizzle glaze made of 2 cups confectioners sugar and 4 tablespoons milk.
Cook raisins and dates in water until water is gone. Then add applesauce, eggs, sweetener and oil. Mix well. Blend in soda and flour. Add remaining ingredients and mix. May be baked in tube pan or 3 small loaf pans, greased and floured. Bake at 350° for 1 to 1 1/2 hours or until done.
Combine first 5 ingredients. Saute garlic and onions in oil until tender. Add zucchini, mushrooms, basil, oregano and pepper. Cook and stir until tender-crisp. Add 2 cups tomato sauce; simmer 5 minutes. Cook 16 noodles until almost fully cooked. Drain and rinse in cold water and drain. Pour 1 1/2 cups tomato sauce in bottom of 9 x 13-inch baking dish. Lay a flat layer of 4 noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup Mozzarella. Repeat noodles. Spread with Ricotta mixture. Repeat layers. Top with noodles, 1 1/2 cups tomato sauce and shredded Cheddar cheese. Bake at 350° for 45 minutes.
Combine jello and water. Dissolve and cool. Add fruit and nuts. Divide in half. Pour 1/2 into an 8 x 12-inch pan. Refrigerate until set (about 1 hour). Spread sour cream over top; cover and let it set 1 1/2 hours after topping is added.
Brown ground beef and drain. Mix rest of ingredients with the ground beef. Bake in a 350° oven for 1 hour.
Blend ingredients; press into an 8 x 8 x 2-inch pan. Bake 20 minutes at 350°.
Mix first 6 ingredients. Pour into a 2-quart casserole. Sprinkle with cheese and chips. Bake at 350° for about 30 minutes.
Wash turkey thoroughly; salt outside of turkey. Wrap in foil. Place in a deep pan lined with foil. Bake in a 325° oven 25 minutes for each pound of turkey.
Grease a 4-5 qt. saucepan and add the turkey, onion, oregano and Italian seasoning. Cook over a medium heat, stirring often until the turkey is no longer pink and the onion is soft but not brown, about 5 minutes. Add tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire sauce. Increase the heat to medium high and bring to a boil, reduce the heat, cover and simmer for 20 minutes. Add the pasta, replace the cover and cook for a further 5 minutes or until the pasta is tender. Stir in the hot pepper sauce and serve. Serves 6-8 people.
Melt together first four ingredients in microwave. (If you do not have a microwave, then boil for 1 minute.) Pour this heated mixture over oatmeal. Add peanut butter or coconut. Stir in vanilla and nuts. Drop by spoon on wax paper until firm.
Mix all this by hand and place in a greased 8-inch or 9-inch pan. Bake for 35 to 40 minutes at 400°.
Dissolve Jell-O in boiling water and chill until partially set. Whip partially set Jell-O then add sugar. Whip chilled evaporated milk and fold in Jell-O mixture. Pour in dessert glasses. Top with Cool Whip.
Beat all ingredients, except flour. Beat well, then add flour. Beat until smooth. Pour into 9 x 9-inch greased and floured pan. Sprinkle chopped walnuts on top. Bake in 350° oven for 25 to 30 minutes. Cool and cut in squares.
Sift flour, sugar, baking powder and salt together. Cut in peanut butter and butter. Add milk and eggs, stirring just until moistened. Fill muffin cups 2/3 full. Bake at 400° for 15 to 17 minutes. Brush tops with melted jelly. Dip in peanuts.
Combine melted butter and Corn Chex; toss to coat well. Put 2 cups into 1 1/2 quart shallow baking dish. Crush remaining Corn Chex; set aside. In skillet brown meat and onion; drain. Add seasonings, mix in sauces. Layer half the corn, meat mixture and cheese over Corn Chex in baking dish. Repeat with remaining corn, meat and cheese. Sprinkle reserved Corn Chex crumbs over top. Bake at 325° for 30 to 35 minutes, or until edges are bubbly.
Mix orange juice and soy sauce together. Put in a skillet with the chicken pieces. Cover and simmer for 45 minutes. Remove lid and let liquid cook down. Watch carefully and turn chicken often while cooking down.
Brown meat and onion; drain off fat. Stir in remaining ingredients, except cheese. Bring mixture to a boil. Cover and simmer 25 to 30 minutes or until rotini is tender. Sprinkle with cheese. Makes about 6 servings.
This is practically a no cook meal and great for camping. Brown ground beef with onion in large skillet, stirring occasionally. Drain off fat. Blend in ketchup, salt and pepper. Simmer for about 10 or 15 minutes. Chop the lettuce, tomatoes and shred the cheese.
Melt butter in heavy (cast-iron) skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained fruit in an attractive pattern on butter-sugar mixture. Sprinkle with finely chopped pecans
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350°. In a large skillet, saut onions in oil until tender. Add meat and brown. Add soy sauce, brown sugar, mushrooms and soup. Simmer ten minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace top and place entire pumpkin with filling on the baking sheet. Bake 1 hour or vary up to 2 hours, depending on the size of your pumpkin. Place entire pumpkin on serving plate, remove pumpkin lid and serve mixture plus the meat.
Drain and save juice from fruits. Add water to make 2 cups. Bring to a boil and pour over gelatin. Stir until dissolved. Cool. Add Coke. Chill until the consistency of unbeaten egg whites. Stir in fruits and nuts. Pour into lightly greased mold and chill until firm, at least 2 hours.
Combine cake mix and Jell-O. Add warm water, Wesson oil, eggs (adding one at a time) and frozen strawberries. Bake at 350° for 25 minutes. This makes 3 layers.
Pour Chex in bowl. Set aside. In a 1-quart microwave bowl, combine Hershey's semi-sweet chocolate chips, peanut butter and butter. Microwave on High for 1 or 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla; pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour into Ziploc bags with powdered sugar. Seal and shake well until coated. Spread on wax paper.
Make filling for pumpkin pie according to the recipe on the can. Pour into sprayed (greased) 9 x 13-inch pan. Sprinkle with dry cake mix. Spoon melted margarine over cake mix. Sprinkle with chopped pecans and coconut. Bake for 1 hour at 350°.
Combine first three ingredients, stirring well (dough will be sticky). Stir in pecans. Dust hands with powdered sugar and shape into 3/4-inch balls.	Coat balls with powdered sugar and place 2-inches apart on ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Preheat oven to 350°. Brown the ground beef and onion in a large skillet. Add salt and stir. Pour the beef mixture into a 9 x 13 glass baking dish. Spoon the mushroom soup over the beef mixture and cover with a layer of cheese. Top with Tater Tots and bake 25 to 30 minutes. Best when baked until Tater Tots are golden brown and cheese and meat are hot and bubbly. This is a wonderful dish for taking to large gatherings and church socials.
Melt cheese and butter. Sift sugar and cocoa into large bowl. Pour cheese and butter into sugar. Mix well and add nuts and vanilla. Press into pan. Chill. Makes 7 pounds of fudge.
Mix together milk and flour, stir until thick. Add butter and 1/4 cup cold milk to dry ingredients to make paste. Helps make less lumps. Serve with toast.
Combine all ingredients except walnuts and mix with a rotary beater approximately 5 minutes. Fold walnuts into batter. Pour batter into an ungreased 13 x 9 x 2-inch pan. Bake in a 350° oven for 1 hour. To serve, sprinkle with powdered sugar.
Mix all ingredients and bake in three 9-inch layer cake pans at 325° for 20 to 25 minutes.
Peel and chop tomatoes; let drain at least 30 minutes. Add chopped onions, peppers and garlic. Add other ingredients. Heat, but do not boil, for 10 to 20 minutes. Put in sterilized jars; process 15 minutes in water bath or 10 minutes at 5 pounds in pressure cooker. Can in pint jars.
Blend sugar and milk. Let come to boil. Add butter. Cook 5 minutes. Do not stir. Remove from fire. Beat thoroughly. Add nuts, vanilla and drop from teaspoon onto waxed paper. If mixture hardens, set pan in hot water.
Sift dry ingredients together. Mix egg, oil and milk and add to dry mixture, stirring only to moisten. Fold in the blueberries. Makes 12 regular size muffins. Bake at 400° in greased tins or paper lined for 20 to 25 minutes.
Slice apples; put in buttered dish (oblong). Sprinkle cinnamon and salt over top. Add water. Mix the flour, butter and sugar for topping; crumble over top. Bake at 350° for 40 minutes. Serve warm with ice cream.
In a large bowl, combine cream cheese and sour cream; blend well. Spread mixture into large serving platter. Smooth taco sauce over mixture. Next, layer green peppers, onions and tomatoes (black olives may be added also). Cover veggies with cheese. Garnish with nacho chips.
Combine cake mix, sugar and pudding mix, stirring with a wire whisk to remove lumps. Add oil, water, eggs and sour cream. Stir until smooth. Stir in vanilla and chocolate morsels. Pour into a greased and floured 12-cup Bundt pan or a 10-inch tube pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Mix all ingredients with an electric beater. Add to coleslaw about 1 hour before serving. May add horseradish to taste.
Using a clear glass bowl, if you have one, break up spinach into it. Add oranges, onion and walnuts; mix thoroughly. About 1 hour before serving, add raspberry dressing.
Mix celery, onion and red pepper. Mix soup, sour cream and mayonnaise. Add celery mixture. Add chicken. Bake in square casserole dish for 30 minutes at 350°. Add butter to crushed chips or crackers and mix evenly. Spread on top of baked dish and bake for 10 more minutes at 350°.
Beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into pie shell; chill until set.
Melt butter in saucepan over low heat; add onions, if using, and let brown slightly. Blend in flour and seasonings. Gradually add water and milk. Cook, stirring constantly, until thickened slightly. Stir in broccoli. Simmer 10 minutes. Remove from heat. Stir in Worcestershire sauce. Add cheeses and stir until melted.
Marinate sherry and crabmeat overnight. Next day, add remaining ingredients and heat.
Preheat over to 325°. Beat eggs in large bowl. Add remaining ingredients in order with dry ingredients sifted together. Mix well. Put in 2 well greased and floured loaf pans. Bake one hour.
Pare eggplant and slice. Beat egg with milk. Dip the eggplant in egg, then in fine cracker crumbs. Fry in Crisco and butter until nicely brown. Do not fry to fast.
Combine spices in water. Pour over pork which has been cut to be ground. Mix spices thoroughly with pork.	Grind seasoned pork. Ground sausage may be stuffed into casings or fried slowly in patties.
Spread 1 package rolls in bottom of 9 x 13-inch pan. Pour cheese mixture over top. Cover with remaining rolls; mix 1/2 cup sugar and 2 teaspoons cinnamon together. Sprinkle on top and add chopped nuts. Cut slashes on top. Bake at 350° for 25 minutes. Recipe from Roberts.
Mix cream cheese, sugar and milk. Pour over crust. Slice bananas on top of mixture. Spread pineapple on top. Sprinkle cherries on top. Cover with whipped topping, then nuts and cherries.
Brown ground beef. Drain off fat. Saute onion in ground beef. Add shredded corned beef, vinegar, ketchup and brown sugar. Cook until heated through.
Preheat oven to 350°. Grease pan. Sift flour with baking powder and salt. In bowl, beat sugar, margarine and egg until smooth. Add bananas and milk. Mix well. Add flour mixture and beat until smooth. Stir in nuts. Pour batter into pan. Bake about 1 hour. Let cool in pan for 10 minutes. Remove from pan and cool on rack.
Dice bacon before cooking. Reserve drippings. Scrub potatoes well and cut into small cubes. Coat potatoes with drippings. Place potatoes and bacon into a baking dish. Sprinkle rosemary and garlic powder over top. Cover and bake at 350° for 30 minutes. Remove cover. Turn potatoes and bake for 20 minutes longer or until tender and golden brown.
Layer in a Pam-sprayed 9 x 13-inch pan the pie filling, pineapple, cake mix, melted butter, coconut and chopped pecans. Bake at 350° for 1 hour.
Brown beef and drain. Add garlic salt and chili powder; mix well and let cool. Mix together with other ingredients except Fritos and dressing. Add Fritos and dressing just before serving.
Mix cream cheese and milk until smooth. Spread mixture over sides and bottom of crust. Cover thoroughly. Prepare jello according to package directions. Add fruit to crust. Pour jello over fruit. Chill until set. Top with Cool Whip.
Melt butter in large skillet. Add onions and garlic and saute until tender. Add beef and brown gradually; add remaining ingredients, mixing thoroughly. Cover skillet and cook on low heat until ready to serve. Serves 4.
Saut onion and green pepper in butter until tender. Add meat; cook until brown. Add mushrooms, chili sauce and seasonings; cook for 5 minutes and serve on buns.
Heat oven to 400°. Sprinkle bacon, onion, and cheese in plate. Beat remaining ingredients until smooth, about 1 minute. Pour into plate. Bake, uncovered, until knife comes out clean, 35 to 40 minutes.
Mix together ground turkey burger, corn relish, Italian dressing, salt and pepper. Form into burgers. Place under broiler at 325°. Cook until well done. Good eating.
Bring vinegar to boil. Add beaten eggs, sugar, flour, milk and butter. Cook in double boiler until thick. Cool and pour over cubed apples. Add nuts and serve.
Roll frozen rolls in melted margarine. Then roll in mixture of cheese, onion and bacon bits. Place in baking pan (which has been sprayed with Pam or substitute). Let rise in warm place until double in size. Bake at 350° for 20 to 25 minutes or until brown.
Cream shortening and sugar. Add egg yolks, one at a time, mixing well. Add soda to flour; add this to eggs, sugar and shortening, alternating with sour cream. Add egg whites which have been beaten stiff. Cook in loaf pan for 1 1/2 hours at 325°.
Brown ground beef and set aside. Cook macaroni according to directions and drain. Mix together cottage cheese, cream cheese, sour cream, onion and green pepper. Put half of macaroni in casserole. Spread cheese mixture over top. Add remaining macaroni. Mix tomato sauce and ground beef; put on top of casserole. Bake in a 325° to 350° oven for 30 minutes.
Combine graham crackers, brown sugar and 1/4 cup melted butter. Press into bottom and halfway up sides of a 9-inch pie pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla until smooth. Beat cream in separate bowl. Fold whipped cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate and coffee together. Spread on top of filling. Refrigerate until set.
In large bowl, combine all ingredients, from sweet potatoes through butter. Beat until light and fluffy. Divide equally into pie crusts. Bake on 300 degrees for 45 to 50 minutes or until knife inserted in center of pie comes out clean.
Combine all ingredients in medium glass bowl. Cook at High for 5 minutes and at Medium-low for 8 to 10 minutes. Stir occasionally. Sauce should be slightly thickened. Use as basting sauce on chicken, ribs, hamburgers, etc. Yields 2 cups.
Cook squash in salted water until tender. Drain and add chopped fine onion and egg; mix well. Then add enough flour to thicken to a heavy paste.
In double boiler, melt chocolate. Stir occasionally. Remove from heat. Add milk, salt, vanilla and nuts. Beat with electric beaters until smooth. Spread into a wax paper-lined pan. Chill 2 hours. Turn out; peel paper off and slice.
Blend at medium speed until well mixed. Refrigerate. Mix into cooked pasta to taste. Additional roasted pecans may be sprinkled on top of pasta and sauce as a garnish. This sauce may be frozen.
Mix pork, onion, parsley, egg, seasoning, garlic, milk and crumbled bread in mixing bowl. Form into loaf, roll in bread crumbs. Bake in oven in fat. Serve hot or cold.
Put chilies in a large bowl and cover with boiling water. Allow to soak 15 minutes. Wear gloves to rinse and prepare chilies in cold water. While rinsing, break off stems; run finger inside chilies to find and discard any moldy areas; loosen seeds to be rinsed away. In a blender, combine seed-free chilies, 1/4 cup hot water, garlic, salt and oregano. Whirl at high speed until chilies are pureed.
Combine fruits and half the nuts in large bowl, mixing well. Mix in half the whipped topping. Spread remaining whipped topping over top. Sprinkle with remaining nuts.
Mix well the flour, sugar, baking powder and eggs. Grease pan with butter. Put peaches in pan. Add the mixture. Melt butter and pour on top. Bake at 375° for about 35 minutes or until brown.
Heat oven to 350°. Prepare the pie crust. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 minutes, or until center is set. (Toothpick inserted will come out clean when pie is "done.") Cool. If crust or pie appears to be getting too brown, cover with foil for remaining baking time.
In a large bowl, combine yams, egg, 3 tablespoons brown sugar, 3 tablespoons butter, orange juice and salt. Beat until fluffy. Fold in 1/2 teaspoon pecans. Spoon into a buttered 1 1/2-quart baking dish. Sprinkle with rest of pecans and sugar on top. Drizzle rest of butter on top. Bake at 350° for 30 minutes.
Mince garlic in food processor. Add garbanzos, tahini, lemon juice, water, olive oil, salt and cumin. Blend until smooth. Add lemon juice or water if too thick. Transfer to serving dish and garnish with olives, chopped red onion and chopped tomato. Use pita triangles for dipping.