HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Lightly grease a pizza pan. Beat together first 7 ingredients. Add 1 cup chocolate chips. Spread in pizza pan and bake 20 minutes. While hot sprinkle 1 cup chocolate chips over crust; drop peanut butter by spoonfuls over chips. Let stand until chips are soft, then spread evenly over crust. Decorate pizza with candy toppings. Press in lightly.
Mix all ingredients together. Put in a 9 x 13 x 2-inch cake pan. Bake at 350° for 30 to 40 minutes. Serve plain or with whipped cream.
Mix all ingredients except Cool Whip. Let stand overnight in refrigerator, then add 1 medium size tub Cool Whip. Freeze in square freezable container. Cut into squares and serve.
Grease a 9-inch pie plate with margarine. Fill 2/3 full of sliced apples. Sprinkle with cinnamon and sugar. In separate bowl, mix sugar with melted butter and pecans. Add flour, egg and salt. Mix well. Spread over the apples. Bake in a 350° oven for 65 minutes or until golden brown.
Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick. For marinade, combine soy sauce, sherry, molasses, mustard, ginger root, garlic and 1/3 cup water. Pour over meat. Marinate for 15 minutes at room temperature.
Prepare broccoli according to package instructions. Drain and place in bottom of casserole dish. Melt cheese and 1/2 stick of butter and pour over broccoli. Melt remaining butter with cracker crumbs and sprinkle over casserole. Bake for 30 minutes at 350°.
Combine all ingredients. Spray cookie sheet with cooking spray. Scoop out mix with teaspoon. Bake for 10 minutes at 350°.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl. Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers. Bake in 325° oven for 30 minutes. Will keep in refrigerator for several days.
Grind cheese, pepper, bacon and onion in meat grinder (medium). Add mayonnaise, mustard, garlic or oregano and mix well. Spread on English muffin halves. Brown under broiler 3 to 4 minutes. Serve hot. Makes 12 to 15 muffin halves.
Wrap tortillas in foil and heat in a 375° oven for 5 minutes. On top of each tortilla, arrange one slice process cheese spread and one frankfurter. Fold in ends of tortillas. Roll up tortillas around process cheese spread and frankfurters. Wrap in foil. Bake in 375° oven about 15 minutes or until warm. Makes 4 servings.
Crush enough wafers to cover and make crust in 9 x 13-inch baking dish. Add margarine; mix well. Pat into dish. Bake at 350° until crust is set.
Mix ingredients and pour into 13 x 9 x 2-inch dish which has been greased with butter.
Pat hamburger meat into 2-inch patties and brown. Put in a 9 x 13-inch baking dish. Put cream of mushroom and water in saucepan. Add drained green beans. Heat for about 3 to 5 minutes on stove. Pour over hamburger patties and cook about 15 minutes in oven. Serve hot or cold.
Cream butter until soft and fluffy. Mix with coconut. Blend apricot jam with cinnamon. Make 4 sandwiches from raisin bread and jam. Spread both sides of each sandwich with coconut-butter mixture.
Combine all ingredients in large bowl; mix well. Stuff turkey lightly or put in greased 13 x 9 x 2-inch pan and bake at 350° for 30 minutes.
Blend ingredients in blender. Cook in double boiler until thick. This may be frozen or refrigerated until needed.
Heat oven to 350°. Toast sesame seeds in pie pan in oven for 5 to 10 minutes, stirring once to brown evenly. In small bowl, cream together cheese spread and margarine. Add flour, paprika and sesame seed. Mix thoroughly. Form into a 6-inch long roll. Wrap in foil; refrigerate. When ready to bake, heat oven to 400°. Slice roll into 1/4-inch wafers. Bake on ungreased baking pan 8 to 10 minutes or until brown. Remove from pan. Makes six 4-wafer servings. Contains 157 calories, 9 grams fat per serving.
Combine sugar, eggs, mustard, vinegar, salt and pepper in saucepan and bring to boil whisking constantly so eggs blend well. Cook until thick, just 2 to 3 minutes. Pour over potatoes and sprinkle with parsley, bacon and paprika. Serve hot.
Combine broccoli, onions, raisins and bacon. Refrigerate for several hours. Toss all salad ingredients in a large bowl; pour dressing over and toss again when ready to serve.
Beat together egg whites and banana. Gradually add sugar and beat, beat, beat, beat, beat until the mixture is no longer grainy from the sugar. Consistency will be rather stiff.
Cover a 9 x 13-inch pan in graham crackers. Combine butter, sugar, milk and egg in saucepan. Cook, stirring constantly, until this is boiling. Add coconut, nuts and crumbs; cook until thickens. Pour over graham crackers in pan, then add another layer of crackers on top of the mixture. Spread a can of sour cream or vanilla icing, heated, in a thin layer on top of crackers. Cool and cut into squares.
Combine water, egg whites and cake mix. Beat on low for 30 seconds, then medium for 2 minutes. Pour into 9 x 13-inch pan sprayed with cooking spray. Bake at 350° for 35 minutes. Cool on rack.
Do not prick unbaked pie shell. Bake at 400° for 5 to 7 minutes, weighted down. Cook pepperoni, pepper, onion and mushrooms in butter until tender. Stir in spices. In pastry shell, layer 1 cup Mozzarella, top with pepperoni mix. In a bowl, mix eggs and milk and beat with fork until mixed. Pour over pepperoni mix. Bake at 375° for 25 to 30 minutes or until knife inserted comes out clean. Top with tomato wedges, sprinkle with remaining Mozzarella. Bake 2 more minutes until cheese melts. Let stand 5 minutes.
Brown turkey; add beans and 1/2 cup salsa. Spread 1/4 cup salsa in a	10-inch pie plate; top with 3 tortillas. Top with 1/2 the meat mixture, yogurt and cheese.	Repeat layers and cover with foil. Bake at	350° for 30 minutes. Top with lettuce and tomatoes.
Combine meat, beans, soup, onion, Worcestershire sauce, oregano and salt. Place in a 1 1/2-quart casserole. Combine potatoes, egg and cheese. Swirl around outer edge of casserole. Bake in moderate oven (350°) for 45 minutes, or until potatoes are lightly browned. Makes 6 servings.
Put 1 vanilla wafer in lined cake tins, round side up. Mix rest of ingredients well. Spoon mixture into cupcake tins, 1/2 to 3/4 full. Bake at 350° for 20 to 25 minutes. Makes 22 to 24 cupcakes. When cool, top with pie filling.
Clean whole yellow squash and cook in boiling, salted water for about 3 to 4 minutes, just until rawness is gone. Cool. Cut in half lengthwise and scoop out seeds and leave shells intact. When squash are cooked and ready as shells, mix spinach, Parmesan cheese, egg, thyme, garlic salt, bread crumbs, onions, butter, hot sauce, salt and pepper. Stuff shells. Bake at 325° for 30 minutes and serve.
Combine salad dressing mix, sour cream, and mayonnaise; set aside. Place half of crumbled cornbread into a large serving bowl. Layer half of beans, tomatoes, bell pepper, green onions, cheese, bacon and corn over cornbread. Top with half of sour cream mixture. Repeat layers with remaining ingredients. Garnish, if desired. Cover and refrigerate at least 2 hours before serving. Yield: 10 to 12 side dish servings or 8 main-dish servings.
Brown the first 3 ingredients lightly in pan. Add salt, consomme, water and cumin seed. Let come to a boil; cover and simmer 30 minutes. Remove from heat. Let stand 10 minutes. Can be reheated. Serves 12.
Combine all ingredients thoroughly, except the catsup. Pack firmly into a greased loaf pan. Make dents in top of meat loaf. Pour the catsup over the top. Bake at 350° for 1 hour and 30 minutes.
Sift dry ingredients together. Put aside. Melt butter; beat well with eggs. Mix in sugar, water, milk and rest of the ingredients. Blend with dry ingredients until smooth. Pour into ungreased 9 x 13-inch glass pan. Bake 1 hour and 10 minutes at 350°. Custard should be lightly brown and will set as it cools.
Mix together and make balls. Bake at 350° for 25 to 30 minutes.
Mix the first 3 ingredients well, then press into a 9 x 13 cake pan. Mix the next 4 ingredients with mixer, then pour on the top of pressed cake mixture. Sprinkle chopped pecans on top and bake at 350° for 30 to 35 minutes.
In a 9 x 13-inch baking dish, layer graham cracker and chocolate pudding (made as directed on box) in about 4 layers, ending with chocolate pudding. Top with Cool Whip. Sprinkle with chocolate chips for decoration, if desired. Refrigerate for several hours or overnight.
Heat chocolate with water in heavy saucepan over low heat, stirring constantly, until thick, well blended and very smooth. Add sugar and salt. Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat; add vanilla and cool. Store in refrigerator in tightly covered jar. Makes 2 cups.
Brown pork chops in oil. Layer potatoes and onion in 1-quart casserole dish. Season with salt and pepper. Place pork chops on top. Combine soup and milk. Pour over chops. Bake, covered, at 375° for 1 hour.
In a large skillet, heat oil over low heat. Add garlic, basil and tomatoes and saut over low-medium heat until just wilted, maybe about 2 1/2 minutes. Add Asiago and serve hot with grill chicken or pork chops.
Prepare Creamettes ziti according to package directions; drain. In a large bowl, combine ziti and remaining ingredients. Mix well. Cover and refrigerate thoroughly. Toss gently before serving. Refrigerate leftovers.
Mix all ingredients thoroughly. Drop from a teaspoon on greased pan. Bake at 350° for 10 minutes.
Dissolve soda into buttermilk. In large bowl, cream butter and sugar by hand. Add eggs, one at a time. Add alternately flour, then buttermilk mixture, mixing well after each addition. (Alternate each three times.) In another bowl, mix together the dates, orange slices, coconut, walnuts and pecans, then add to dough mixture and blend together. Pour into tube pan and bake for 3 hours at 250°. As soon as cake is removed from oven, pour mixture of orange juice (fresh or canned) and confectioners sugar over hot cake. Let set overnight.
Diamond walnuts, black walnuts or pecans are all good to use; whichever you prefer. Yields 1 pound.
Combine all ingredients except vanilla. Stir until sugar dissolves over moderate heat. Then when mixture comes to rapid boil, boil exactly 1 minute. Remove from heat; add vanilla. Cool and beat to consistency.
Dice chicken into small cubes. Chop onion and celery very fine. Saute all in olive oil until chicken is cooked. Transfer into a large pot - 5 qt. or larger. Add cooked rice and the remaining ingredients. Simmer till rice has expanded. Add salt and pepper to taste and more water as needed. Left over soup will thicken.
Mix butter, sugar and eggs. Add dry ingredients, then add crushed bananas and nuts. Bake in moderate 350° oven for 40 to 50 minutes.
Cook sausage until done, breaking into crumbles and stirring well. Drain and set aside. In the same skillet, scramble eggs until just set. Keep warm. Working quickly, place 1 cheese slice, 2 tablespoons cooked sausage and 2 to 4 tablespoons cooked eggs onto center of large tortilla. Fold up 1-inch across bottom edge, then wrap right side over left, rolling into burrito shape. Serves 3 to 6. Can be wrapped and stored in refrigerator overnight. Reheat in microwave.
Cream butter; add powdered sugar and vanilla. Stir in flour and nuts. Chill and shape into "fingers." Bake at 325° until brown. Cool and roll in confectioners sugar if desired.
Combine the garlic, honey, mustard and vinegar and mix well with a hand whisk. Slowly drizzle extra virgin olive oil in a thin stream into the mixture while mixing with a hand whisk.
Preheat oven to 325°. With electric mixer, combine margarine, apple juice concentrate, fructose and mashed banana. Beat in egg. Stir dry ingredients into pumpkin mixture. Add raisins and nuts. Spread into a 9 x 13-inch pan which has been sprayed with nonstick vegetable coating. Bake at 325° for 25 minutes or until firm in center. Yields 20 servings. Each serving contains 142 calories (44% from fat).
Preheat oven to 350°. Grate cantaloupe in blender or food processor to make 2 cups with the consistency of applesauce. Combine in a bowl the dry ingredients. Add wet ingredients and nuts; stir just to combine. Pour into greased 9 x 13-inch pan and bake 25 to 30 minutes. Makes 12 large brownies.
Stir all except peas with Miracle Whip. Add peas last, folding gently.
Stir ingredients together. Drop by teaspoon into hot oil, frying until golden brown. Drain on paper towels. Serve immediately.
Marinate steak 1 hour in steak sauce, lemon juice, onion, and garlic. Preheat grill. Remove steak from marinade, season with salt and pepper. Grill over medium heat. Grill to desired doneness (10 - 15 minutes for medium well) basting often and turning only once.
Sift cornmeal, flour, salt, baking powder and sugar together. (If using self-rising cornmeal mix, omit salt and baking powder.)
Chop the cabbage and onion. Cook in boiling water (to cover) until almost tender; drain. Grate the cheese and add to cabbage and onion. Whip together the egg and evaporated milk. Add to cabbage, onion and cheese. Add salt and pepper to taste. Grease a 2-quart casserole dish with a stick of margarine; save the remainder. Pour cabbage mixture into a greased dish; dot top with margarine. Bake at 350° for 40 minutes. Serves 8.
Beat milk and pudding until it gets thick; blend in Cool Whip. Add bananas and vanilla wafers. Mix all together.
Boil ribs in salted water for 45 to 60 minutes. Drain. Place ribs in a 13 x 9-inch baking dish. Saute onion in oleo; stir in remaining ingredients and cook until heated. Pour over ribs and bake at 300° for 1 hour.
Knead first 6 ingredients together. Roll into balls the size of walnuts. Chill overnight. Mix nut stuffing with sugar.
Preheat oven to 425°. Coat inside of 12 medium-sized muffin cups with nonstick vegetable oil cooking spray. Mix together flour, sugar, baking powder, baking soda and rind in large bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add raisins.
In a large pot, cook onions in fat until golden. Add tomato, pepper, paprika, beef, tomato paste and salt. Cook, stirring over medium heat, until beef loses its redness. Reduce heat; add water. Cover and simmer for 1 1/2 hours. Remove meat. Strain gravy, then return to pan with meat. Add potatoes and simmer until tender, about 1 hour. Makes 4 to 5 servings.
Mix all together and put 1/2 in a Pyrex pan. Let set. Spread 8 ounces sour cream on top of set jello. Pour other 1/2 of jello on top. Let set and cut into squares.
The day before, cook the chicken in 3 1/2 cups of water until the bones can be removed, then pressure cook the pieces. Refrigerate meat and broth about 30 minutes. Before serving, heat chicken in double boiler. Cook rice per label. Melt butter and stir in all spices. Add broth and heavy cream. Cook until smooth and thickened. Add applesauce and cook about 5 minutes. Add more seasonings if needed. Mix this with chicken and heat 20 minutes. Serve over rice. Serves 6 to 8.
Pick beans over for any possible pebbles., Soak the beans overnight in water that covers the beans by at least three inches. They swell, thus the need for ample water. In the morning drain the beans and again cover with water. Now parboil hem until they just begin to soften. When you remove a spoonful and blow on them, the skins should split and roll back. At this point, add 1 Tbsp. of baking soda and let it foam up. Now drain the beans into a colander and rinse.
Sift together flour, spices, salt, baking powder, baking soda and cocoa and set aside. Combine butter, molasses and brown sugar in a mixing bowl and beat until lightened and smooth. Beat in egg and vanilla. Stir in dry ingredients until mixture is well blended and smooth. Wrap dough in waxed paper and refrigerate at least 1 1/2 hours or up to 24 hours. Preheat oven to 350°. Working with half of the dough at a time, and keeping the remaining dough refrigerated, shape dough into 1-inch balls and place 1 1/2 inches apart on greased baking sheets. Lightly grease the bottom of a flat-bottomed drinking glass and dip into granulated sugar. Flatten each ball to about 1/4-inch thick, dipping glass frequently to keep from sticking. Bake 10 to 12 minutes, just until tinged brown at the edges. Place on wire racks to cool. Store airtight up to 2 weeks. Makes about 40 cookies.
Heat oven to 325°. Grease loaf pan (9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch) with shortening. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan. Bake until a wooden pick inserted in center comes out clean, 60 to 70 minutes.	Let cool 10 minutes, then loosen sides of loaf from pan and remove from pan. Let cool completely before slicing. Makes 1 loaf.
Heat oven to moderate, 375°. Sift together flour, soda and salt; set aside. Blend butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in oats and chocolate morsels or coconut. Drop by rounded 1/2 teaspoonfuls on greased cookie sheets. Bake in preheated oven at 375° for 10 to 12 minutes. Makes 45 cookies.
Brown ground beef and	drain.	Add to ground beef in large skillet, sliced potatoes, chopped onion, salt	and pepper. Add water to cover. Bring to boil; cover and simmer until done. If your guys are late, it's still good...
Melt butter in water. Remove from heat and stir in stuffing mix. Add egg; mix in raw sausage. Chill. Shape into oblong balls, about the size of a walnut. Wrap with bacon strips. Cook on rack in 400° oven until bacon is done, turning once.
Layer asparagus in a 9 x 13-inch pan. Pour margarine or butter and oil over asparagus. Sprinkle with parsley. Cover with foil; bake at 375° for 15 minutes.
Cook sugar, milk and butter until it forms a soft ball, about 30 minutes. Put in peanut butter, marshmallow whip and vanilla and beat until stiff. Spread in a 9 inch x 11 inch greased pan. Cut when set. For chocolate fudge, use 2/3 c. cocoa.
Blend cream cheese, Worcestershire sauce, chives/parsley and powdered mustard. Spread over ham; roll up like jelly roll. Cover and chill 2 hours. Cut into 1/2-inch slices. Place on bread. Yields 25 to 30.
Mix the sugar and water until the sugar is dissolved. Add the bananas, pineapple juice, orange juice concentrate and lemonade to the sugar water. Freeze. Makes 2 gallons of frozen concentrate. To serve, thaw partially and add ginger ale or Sprite.
In microwavable casserole, cook spinach in 1 cup of water on High for 8 minutes; rotate 1/2 way with lid. Add cheese, garlic powder, margarine, pepper, milk and instant potatoes. Mix well. Microwave on High (3 intervals) at 1 minute and 45 seconds; rotate and mix each.
Prepare four squares of doubled heavy-duty foil. Bake at 450° for 50 minutes or cook over coals, turning once. Garnish with cherry tomatoes.
Heat oleo, peanut butter and chips together until melted. Pour over cereal and stir until well coated. Mix in confectioners sugar; stir to coat. Serve immediately. Store in tightly covered container.
In 5-quart Dutch oven over medium-high heat in oil, saute celery, carrots, onion, zucchini and pepper until vegetables are tender and begin to brown, about 15 minutes. Stir in stewed tomatoes, chicken broth, chopped spinach, white beans and 2 cups water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Spoon soup into large soup bowls. Sprinkle with grated Parmesan cheese.
Steam or boil broccoli until tender, not soft. Heat oil; lightly saute garlic and shallots or scallions until golden. Add chopped tomatoes and continue to saute. Add chicken stock and spices. Bring to a boil. Simmer for 10 minutes. Cook cavatelli. Drain. Add cooked broccoli to chicken stock mixture. Pour over cavatelli. Sprinkle with grated cheese. Serves 5.
Combine corn, flour, salt and sugar. Add beaten eggs with milk and margarine. Turn into greased souffle dish or casserole and bake at 350° for 45 minutes, stirring 3 or 4 times in early stages of baking before mixture sets. Do not stir once mixture has set. Continue to bake until golden and puffy. Serves 4.
Preheat oven to 350°. Skin chicken; sprinkle garlic and onion salt on chicken. Mix together preserves, dressing, pineapple and onion soup. Arrange chicken in 13 x 9-inch baking dish, pour mixture over chicken. Bake at 350° for 45 minutes, then top with green pepper and onion. Bake about 15 minutes longer, or until chicken is tender.
Into large bowl of your electric mixer put gelatin, granulated sugar, biscuit mix, eggs, salad oil and water. Beat at slow speed until ingredients are combined. Then beat at medium speed for 5 minutes. Pour into greased and floured 9 x 13 inch baking dish and bake in 350° oven for 35 minutes.
Slowly cook until clear the granulated sugar, cornstarch and water. Cool to room temperature. Beat egg whites to froth stage. Add the 6 level tablespoons of powdered sugar, 1 at a time, beating after each one. When eggs are light and form a fold over wet peak, beat in the cooked mixture. Be very careful to seal the meringue well to the pie crust when applying. Bake at 350° for 15 minutes, or until nicely browned. Cool slowly out of drafts.
Preheat oven to 350°. Grease a 9-inch square baking pan. Combine flour, sugar, baking powder, soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, margarine and vanilla. Stir into dry ingredients just until blended. Spoon batter evenly into prepared pan. Combine brown sugar and 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture. Bake at 350° for 35 minutes or until toothpick inserted in center comes out clean.
Pour boiling water over oats and let stand 20 minutes. Cream shortening and sugars; add eggs. Sift together dry ingredients and add to oatmeal mixture. Beat well. Bake in a 9 x 13-inch pan for 30 to 35 minutes at 350°.
Mix egg, sugar, flour, pineapple juice and vinegar in small saucepan. Cook over low heat until thick. Cool this mixture. Mix diced apples, Cool Whip, peanuts and pineapple. Add cooled mixture.
Mix all ingredients. Top with crushed potato chips. Bake at 350° for 45 to 60 minutes.
Drain beet juice into a glass and add 2 tablespoons vinegar and 1 teaspoon salt. Cut beets in thin strips and place in a bowl with 3 tablespoons vinegar and 1 teaspoon salt. Set aside.
Mix all ingredients and beat well for 8 to 10 minutes. Put 2 cups of batter in another bowl and mix with 1/2 package of instant chocolate pudding. Pour half of pistachio mixture into greased and floured Bundt pan, then do the same with the chocolate mixture, then the rest of the pistachio mixture. Bake for 60 to 70 minutes in a 350° oven. Frost with chocolate frosting.
Brown and drain sausage. Heat cheeses in oven or microwave. Add sausage and jalapenos (seeded and chopped) with some of their juice. Can be served warm with crackers or chill and slice to serve on crackers or Melba toast.
Place lamb in large roaster. Rub lamb with minced garlic. Generously season entire roast with salt, pepper, garlic powder and onion powder. Place bouillon cubes in hot water, stir to dissolve. Pour into bottom of roaster. Cover and place in preheated 325° oven for 6 to 6 1/2 hours, until outside is nicely browned. Can make a gravy by removing roast from pan, setting aside. Bring drippings to a boil on top of stove. Mix about 2 tablespoons cornstarch with enough water to make a thin mixture. Stir into boiling drippings, turn to medium-low heat, mixing until thickened slightly.
Mix and freeze, then when ready to serve thaw and add 2 quarts Canadian ginger ale and 1 quart club soda. Float ice cream or sherbet on top.
Grease cookie sheet. Mix all ingredients except nuts together. Dip nuts into mixture and place on sheet. Bake in 250° oven for 30 minutes.
Pare apples and slice thin; add apple juice, sugar and NutraSweet, mixed with salt and spices. Fill 9-inch pastry-lined pie pan. Dot with butter. Adjust top crust and bake at 450° for 10 minutes; then 350° for 40 minutes.
Mix orange Jell-O and water and let cool. Mix in all other ingredients well and chill.
Mix thoroughly shortening, butter or margarine, sugar, brown sugar, eggs and vanilla. Stir in flour, soda, salt, nuts and chocolate chips. Bake at 375° for 8 to 10 minutes or until light brown. Cool before removing from baking sheet.