HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, cheese and sugar until light and fluffy. Add eggs, one at a time; beat after each addition. Stir in flour, salt and vanilla; well. Pour into greased tube cake pan. Bake at 325° for 1 1/2 hours or until done.
Mix and press in a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes until brown. Cool.
Peel, pit and with fork mash the avocados well or force through sieve. Add other ingredients. Chill. Crumbled bacon makes a great garnish. Yields 1 1/2 cups.
Brown hamburger and onion; drain grease off. Add tomato sauce, tomato paste, water, onion, garlic, salt and pepper. Simmer for 30 minutes. Cook noodles as directed on package and drain. In a 9 x 13-inch dish, cover bottom with a layer of sauce. Layer with noodles, sauce, cottage cheese, 1/2 of the shredded Mozzarella cheese and Parmesan cheese. Repeat with another layer of same. For last layer, add sauce and slices of Mozzarella cheese to cover top. Insert toothpicks and cover with foil. Bake at 350° for 1 hour.
Preheat oven according to corn bread instructions. Brown the ground beef; drain. In a 13 x 9-inch pan, layer the ground beef, beans and stewed tomatoes. Cover with corn bread batter and bake until the corn bread is done. Serve topped with shredded cheese.
Cream the sugar and shortening together. Add eggs; beat well. Add pumpkin, then sifted dry ingredients. Mix well. Add vanilla, candied fruit and nuts. Drop by spoonful onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from cookie sheet. Cool, then frost. Makes 3 dozen medium size cookies.
Combine all dry ingredients. Stir in beaten eggs, oil, water and vanilla. Mix in canned pumpkin, dates and nuts. Stir until smooth textured. Pour into four 7 x 3 x 2-inch loaf pans or two 9 x 5 x 3-inch loaf pans, greased. Bake at 350° for 55 minutes or until lightly browned. Cool 10 minutes.
In a 4-quart Dutch oven, combine water, kidney beans, black beans, undrained tomatoes, corn, carrot, onion, bouillon cubes and garlic. Bring to boiling, reduce heat and simmer for 15 minutes.
Bring water to boil. Boil noodles until firm. Drain and rinse with cold water. Cut into strips. Place noodles in salad bowl. Add salad dressing; toss well. Add salad greens, green onions, salami, cheese strips, croutons and Parmesan cheese. Toss to coat all ingredients.
Mix by hand. Melt over low heat in heavy saucepan margarine and chocolate. Let cool. Add sugar, then eggs, one at a time. Mix well. Finally, add flour, salt and vanilla.
Spray skillet with cooking spray. Mix together oregano, salt, garlic powder, pepper and red pepper. Sprinkle on both sides of chicken breasts. Cook in skillet 8 to 10 minutes until no longer pink. Remove from skillet. Keep warm.
Cream sugar and oil. Add eggs, one at a time. Sift dry ingredients. Add to mixture, alternating with pumpkin. Add nuts and vanilla. Grease and flour loaf pans. Makes 3 regular loaves or 12 mini loaves. Bake large loaves for 45 to 50 minutes. The small loaves take 20 to 25 minutes.
Layer the cookies in an 11 x 7-inch dish. Mix pudding as directed on package. Cut up bananas over cookies. Pour pudding over all. Let sit in refrigerator until chilled. Serve with Cool Whip.
*I blend small amounts of ground red pepper (hot), nutmeg, onion powder, paprika and garlic powder; add dried parsley flakes to make 1 tablespoon.
Combine apples and cranberries. Drizzle with honey. Cut butter into oats, flour and sugar. Stir in nuts and vanilla. Place apples and cranberries into greased 11 x 7 1/2-inch baking dish. Top with oatmeal mix. Bake at 350° approximately 50 minutes until brown and bubbly.
Mix pudding with milk as directed. Stir in sour cream and 1 container Cool Whip. Mix well. Layer pudding mixture with bananas and wafers, ending with bananas. Top with Cool Whip. Chill well.
Combine all ingredients and place in small baking dish. Sprinkle slivered almonds on top. Bake at 350° for 20 to 30 minutes. Serve with crackers.
Grease a 17 x 11 1/2 x 1-inch jelly roll pan with oil and line with waxed paper. Grease waxed paper with oil; set aside. Prepare cake mix according to package directions; spread batter in prepared pan. Bake at 375° for 10 to 12 minutes or until firm to touch. Sift powdered sugar in a 17 x 11 1/2-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on powdered sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Cool 20 minutes, seam side down. Combine sliced strawberries and sugar; set aside. Beat whipped cream until foamy; gradually add 3 tablespoons powdered sugar, beating until soft peaks form. Drain strawberries. Unroll cake and remove towel. Spread cake with half of whipped cream. Top with berries; reroll. Place on serving dish, seam side down; spreading remaining whipped cream on all sides. Chill before serving.
Preheat oven to 375°. Separate crescent rolls into triangles. Cut triangles in half lengthwise to make 2 small triangles. Cut pastrami into 1 x 2-inch strips. Spread 1 teaspoon cream cheese and 1/2 teaspoon mustard on each triangle, leaving about 1/4 inch of the pointed end uncovered. Stack 3 pieces of pastrami at wide end of the triangle. Beginning at the wide end, roll up triangle and place on an ungreased baking sheet with point side down. Bake 12 to 15 minutes or until golden brown. Serve warm. Yield: 32 rolls.
Sift all ingredients together and store in an airtight container. To serve, combine 1/2 cup mix to 1/2 cup boiling water.
Take quartered vegetable pieces and grind in a meat or vegetable grinder. If you don't have a grinder, a food processor set on finely minced setting should do okay. Pour ground mixture into a colander and drain juice into a separate bowl, keeping 4 tablespoons of vegetable juice.
In a large roasting pan, mix all ingredients. Cook, covered, in 350° oven for 3 hours. Last 1/2 hour, uncover.
Bake cake per directions and cool. Cook and stir over medium heat milk, sugar, eggs and butter for about 12 minutes. Add vanilla, coconut and nuts. Beat until thick enough to spread.
Cook rice according to package directions. Add green onions, olives and water chestnuts. Mix well. Add curry powder, salt, dill weed and pepper. Drain artichokes, reserving marinade. Cut artichokes into quarters; stir into rice mixture. Mix reserved artichoke marinade with mayonnaise; toss with rice mixture. Refrigerate overnight to let flavors blend. Serve on lettuce leaves. Yield: 10 servings.
Pour oil in electric deep fryer. Preheat at 425° for 25 minutes. Meanwhile, drain green chilies and remove seeds. Cut cheese into strips. Insert a strip into each chile. Dredge each in flour and set aside. Beat egg whites to a soft peak. Beat together egg yolks, flour and salt until mixture is smooth. Fold in beaten whites. Coat each cube with egg mixture. Drop in hot oil. Fry until golden brown. Spoon hot oil over chilies, while frying, to brown tops. Remove and drain. Serve on warm platter topped with prepared enchilada sauce.
Brown meat with onion, garlic salt and pepper. Drain. Add Ragu, vinegar, wine and mushrooms. Bring to a boil. Mix spaghetti in Dutch oven. Simmer, covered, 1/2 hour.
Cook first 3 ingredients until you get a hard ball in cold water. Add vinegar and butter.	Pour over popcorn. Careful, mixture will be hot. Take a handful of popcorn and roll into a ball. If hands get too sticky, put some butter on them.
Cook frozen veggies according to package; drain. Mix veggies, cheese, mayonnaise, onion and celery together in casserole dish. Crush Ritz crackers. Melt margarine. Mix crackers and margarine. Sprinkle on top of vegetable mixture. Bake at 350° for 15 to 20 minutes until bubbly.
Mix ingredients together; form into small balls and dip in chocolate. Use a toothpick to hold ball while dipping. Use chocolate syrup as dip.
Bake cake according to directions on box. While cake is warm, poke holes down through cake with round handle of wooden spoon at 1-inch intervals. Pour Eagle brand milk over cake followed by caramel topping. Refrigerate until cool and top with topping. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Cream together sugar and shortening. Add and mix well the pumpkin, egg and vanilla. Add flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in nuts and/or raisins, if desired.
Mix all ingredients together; beat at medium speed for 3 minutes. Pour into greased and floured two (8 or 9-inch) cake pans. Bake at 350° for 30 to 35 minutes. Frost with chocolate or cream cheese frosting.
Mix chicken pieces, soup and chicken broth. Add chopped celery, boiled eggs, peas, onion and carrots. Mix melted margarine, flour and milk and pour over chicken. Bake at 325° for 1 hour.
In a 9 x 13-inch pan, layer meat, potatoes and vegetables. Pour soup over all. Cover with foil. Bake at 325° for 3 hours.
Soak mushrooms in just enough water to cover. Saute onion and pepper in oil until soft. Stir in rest of ingredients including mushrooms and water. Cook over low heat about 30 minutes. Pour over cooked spaghetti; top with Parmesan cheese. (Marinari means meatless.)
Stir dry ingredients together. Add the rest and mix well. Drop on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Place margarine in custard cup. Microwave on High for 30 to 45 minutes until melted. Stir in garlic powder and parsley flakes. Separate shrimp. Place in 9 or 10-inch diameter dish. Pour butter mixture evenly over shrimp. Cover tightly. Microwave 5 to 8 minutes until shrimp are opaque, stirring every 2 minutes. Let stand, covered, 1 to 1 1/2 minutes.
Mix softened cream cheese until fluffy. Beat in condensed milk, then beat in peanut butter until smooth. Stir in lemon juice and vanilla. Fold in cream or Cool Whip. Turn into 9 or 10-inch prepared crust or make your own with icebox chocolate cookies and butter. Freeze 4 hours or until firm.
Preheat oven to 350°. Beat eggs. Add butter, sugar, vinegar, vanilla, coconut, pecans and raisins. Pour into shell. Bake 30 to 40 minutes at 350°.
Heat milk to boiling point. Add farina, butter, salt, paprika and nutmeg, if desired, and simmer until thick, stirring frequently. Remove batter from the heat and beat eggs vigorously one at a time. The heat of the mixture will thicken eggs. Drop batter by generous teaspoonfuls at a time into simmering soup stock. Cook, covered, for about 2 minutes and serve. Makes 6 servings.
In a large, resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat.
Mix sherbet, apple juice and ginger ale. Has pretty foam on top. Makes one punch bowl.
Mix egg with sausage meat, water and seasoning. Pour into skillet with small amount of oil or butter. Over medium or hot heat, cook as an omelet. Turn once until edges are brown. Serve with slices of tomato.
Preheat oven to 325°. In a large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted margarine. Stir in chocolate chips and pecans. Pour into pie shell. Bake at 325° for 1 hour.
Combine beans, water, oregano, salt, bay leaf, minced garlic and pepper. Bring to a boil, reduce heat to medium high and continue cooking until beans are tender and almost done. Stir and add water as needed. Saute celery and onion in olive oil. Grate potatoes and carrots.
Stir chocolate in 1/4 cup water over low heat until melted. Set aside to cool. Cream butter and sugar. Add eggs, one at a time, creaming well after each. Add melted chocolate. Sift flour, baking powder and salt. Add alternately with milk to creamed mixture until well blended. Add extracts. Pour into greased and floured tube pan. Bake in 325° oven for 1 hour and 15 minutes. Cool well on wire rack and frost with Chocolate Butter Frosting.
Cook sugar, water and cornstarch together until clear; then add 1/2 package strawberry jello. Cool; then pour in pie crust. When ready to serve, top with whipped cream or Cool Whip.
Beat sugar, eggs and oil. Add dry ingredients, then carrots and nuts, mixing well. Bake in greased 9 x 13-inch pan at 350° for about 40 minutes. Frost when cool.
Cook rolls according to package directions. Two minutes before they're done baking, remove from oven; spray tops with butter, then sprinkle with seasoning. Return to oven to finish baking. Serve warm.
Mix the baking powder, salt and flour. Mix dates and nuts through the flour with fingertips. Beat eggs until light. Beat in sugar gradually. Stir in dry ingredients, nuts and dates. Spread mixture evenly over pan lined with paper or well-greased and dusted with flour. Bake at 350° for 30 minutes or until the surface will spring back when pressed lightly with one finger. Cut in strips 1 x 4-inches. Will make 18 bars. Per bar there are 100 calories.
Preheat oven to 350°. Place the pecans on a baking sheet and toast in the oven for about 10 minutes. Do not allow the pecans to brown. Remove the nuts from the oven but leave the oven turned on. Melt the butter and oil in a large skillet. Add the brown sugar, salt, curry and ginger. Blend well. Add the pecans and stir with a wooden spoon until well coated. Add the chutney and mix well. Place the pecan mixture on paper towels on the baking sheet and place in the oven. Turn the heat off. Let the pecans dry in the oven about 10 minutes. Remove from the oven, salt lightly and let cool completely. Store in an airtight container.
Combine 1 1/3 cups of water, broth and soy sauce in saucepan. Bring to a boil.
Fry onion in butter until tender. Add to the hominy, chillies, sour cream, chili powder, salt, pepper and 1/2 cup of cheese. Bake in a 9 x 12-inch pan at 400° for 20 minutes. Then add the 1 cup of cheese to top. Let bake 5 more minutes.
Cut the first 4 ingredients into strips. Pour boiling water over all and let sit for 5 minutes; drain. Combine remaining ingredients. Pour over drained peppers. Bring to a boil for 5 minutes; stir occasionally. Chill; serve over grilled or fried seafood. Excellent with shrimp scampi and pilaf.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour at once into pie shell. Dash with nutmeg. Bake in hot oven at 475° for 5 minutes. Reduce heat to 450°. Bake 10 minutes longer or until knife inserted halfway between center and edge comes out clean. Cool on rack.
In skillet over medium heat in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer for 5 minutes or until hot and bubbling, stirring occasionally. Preparation time: 25 minutes. Cooking time: 10 minutes.
Process garlic until minced. Add tahini, tea, soy sauce, chili oil, 2 tablespoons sesame oil, sugar and vinegar; process until smooth.
Brown and drain meat. Mix together the tomato paste, tomato soup, mushrooms, onion salt, garlic salt and pepper. Mix sour cream and cream cheese until smooth. In a greased 13 1/2 x 4 x 2 1/2-inch baking dish, place noodles (cooked). Cover with cheese mixture, then meat sauce. Sprinkle grated cheese over all. Bake at 350° until mixture bubbles. Let set for 15 minutes. Cut into squares and serve.
Beat egg whites until stiff in small mixer bowl. Cream butter, sugar, yolks and cheese. Add herbs, rinds and almonds.
Drain pineapple, reserving juice. Add cold water to this to measure 1 cup. Stir boiling water into jello in large bowl until dissolved. Stir in pineapple juice liquid. Refrigerate this mixture about 1 1/4 hours. After this, stir in Cool Whip with wire whisk until smooth. Refrigerate 10 to 15 minutes. Stir in pineapple, oranges and marshmallows. Spoon into 6 cup jello mold. Refrigerate 3 hours or until firm. To unmold: Dip mold in hot water and invert on plate.
Heat oven to 400°. Combine dry ingredients. Dip chicken into milk. Coat with cornmeal mixture. Place in pan; brush with margarine. Bake 40 to 45 minutes (less for boneless) or until golden brown and tender. Makes 5 servings.
In a greased casserole layer the chilies. Add Jack cheese, shredded, as second layer. Mix flour, salt, eggs, milk together until smooth. Pour over chilies and cheese. Bake in 350° oven for 55 minutes or until knife comes out clean.
Cream the margarine and sugar. Add eggs and vanilla. Blend well. Sift flour and 3 spices together. Add to butter mixture. Add nuts. Mix the applesauce and soda together. Add last. Mix well. Keep batter refrigerated and bake as needed. Bake in muffin cups at 450° for 15 minutes.
Mix together the wine and punch; add 1 1/2 liters of ginger ale and taste. Keep adding ginger ale to taste. (Watch it; it will knock your socks off.)
Heat rhubarb and sugar to a boil (add 1/2 cup water if fruit is not juicy). Add jello and marshmallows; stir until dissolved. Cool. Add the whipped topping and extract. Stir well; pour into prepared crust. Allow to set several hours.
Slice apples into a greased 9 x 13-inch pan. Top with oatmeal, brown sugar, margarine and flour that has been mixed together until it is crumbly. Cover with foil and bake at 350° until apples are tender. Uncover and finish baking until apples are done. Serve with cream or ice cream. It is better served warm.
Preheat oven to 410°. Get crust from refrigerator to warm up. Remove bones and skin from salmon meat. Puree with fork. Mix in eggs, cream, a lot of pepper and salt. Gently add cubed pineapple and cream cheese, cut in cubes. Cover 8 1/2-inch form with crust. Make sure there are no leaks. Pour in salmon mass. Bake golden brown and dry in 45 minutes.
Mix soups, milk and rice together and spread in the bottom of an oblong pan. Place the chicken breasts on top. Sprinkle with paprika. Cover with foil. Bake 1 1/2 hours at 325°.
This must be done in a blender or food processor. Peel garlic and cut in half. Scrape and slice celery. Peel onion and cut into chunks. Add these with anchovies, mustard, lemon juice, and everything except eggs and oil into machine and process for 5 seconds. Add eggs and blend again for a few seconds. Add oil a tablespoon at a time until 1/2 cup has been added. Then add a quarter cup at a time, blending well between each addition and for a few seconds after all oil has been added. Serve over romaine with fresh croutons.
Measure peanut butter, pecans and oats and set aside. Mix the first 7 ingredients together in a large heavy pan. Bring to a boil and boil for 2 minutes, stirring. Turn heat off but leave pan on burner. Quickly add peanut butter and pecans; mix together. Quickly add oats and mix.
Crush crackers and mix with oleo. Press into 9 x 13-inch pan, reserving a few for the top. Take 2 packages instant coconut cream pudding and milk; beat 2 minutes and add ice cream and spread on crunch crust. Sprinkle on reserved cracker crumbs. Refrigerate.
Place skinless chicken breasts in bottom of 9 x 12-inch glass baking dish. Top with desired amount of fresh-cut broccoli. Cover with undiluted soup, then cover completely with bread crumbs. Bake 1 hour at 350° to 375°.
Beat sugar and eggs, then add dry ingredients. Add sour cream. Grease tube pan. Put 1/2 of mix in pan. Mix together sugar, cinnamon, chocolate chips and walnuts. Sprinkle 1/2 over cake mix. Put rest of mix over dry ingredients. Sprinkle the rest of dry ingredients over cake. Bake at 350° for 1 hour.
At room temperature, mix cream cheese and sugar until creamy. Pour into pie crusts. Layer pineapple and then bananas. Top with Cool Whip. Refrigerate for at least 3 hours. Makes 2 pies.
Heat oven to	325°. Bake yams until tender, approximately 1 hour. Cool slightly. Slice yams lengthwise. Scoop out	pulp, leaving a shell of potato pulp to protect the thin skin of the yams. Combine peanut butter, milk, cinnamon and allspice with the scooped-out pulp while still warm, and mash thoroughly. Fill hollowed-out potato skins with the mixture, mounding slightly. Mix the peanuts and bread crumbs and scatter evenly over tops of stuffed yams. Drizzle melted butter evenly over all, and place under broiler to brown. Serve immediately. Yields 4 servings.
Break bread into pieces the size of a quarter and break cheese into bite-size pieces. Arrange shrimp, bread and cheese in layers in a greased casserole and pour melted butter over all. Beat eggs. Add mustard and salt, then add milk. Pour over casserole. Stand a minimum of 3 hours or preferably overnight, covered. Bake 1 hour at 350°. To double, use 3 pounds shrimp.
Mix all ingredients and pour into a greased and floured 11 x 16 pan. Bake at 400° for 20 minutes. Let cool.
Brown ground beef and onion seasoned with garlic salt and oregano. Drain well. Combine meat, sauce and Ricotta cheese. Save a little sauce to cover bottom of baking dish. Cook noodles as directed on package; drain well.
Combine sausage, eggs and cheese. Add raw eggs and evaporated milk. Add salt and pepper to taste. Pour into deep dish pie shell. Bake at 375° for 45 minutes or until knife comes out clean when inserted.
Mix Jell-O, water, cream cheese and ice cream until smooth. Add other ingredients. Chill and serve.
Make patties out of hamburger meat. Slice potatoes, onions and carrots, thin. Place onion slice on Reynolds Wrap large enough to wrap Ho-bo in. Place hamburger pattie on top of onion, add sliced potatoes and carrots. Salt and pepper to taste. Wrap in Reynolds Wrap. Place each Ho-bo on a pan and bake at 375° until done.
Spray a 9 x 13-inch baking dish. Mix and put in baking dish. Crunch potato chips on top. Bake, uncovered, at 325° for 1 1/2 hours or at 350° for 1 hour.
Brown hamburger. Combine soups, green enchilada sauce, and green chilies into hamburger meat that has been drained. Place in layers, broken tortillas, then hamburger mixture, then cheese. Repeat. Cook at 350° until bubbly.
Pour water over gelatin and jello, stirring well. Pour into 9 x 13-inch pan. Place in refrigerator until set. Cut in squares or other choice of design.
Heat oven to 450°. Mix all 6 ingredients in ungreased rectangular baking dish. Then mix baking mix and milk. Pour over evenly the soup mixture. Sprinkle with parsley, if desired. Bake 27 to 30 minutes or until light brown. Let stand 5 minutes. Makes 8 to 10 servings.
Pour liquid off the pickles. Add 1/2 inch water, sugar and vinegar. Put on cover and roll until the sugar doesn't settle. Turn jar on its top and alternate it twice a day from top to bottom for 4 days. Refrigerate when done.
Put the peanut butter in a big bowl. Pour in the honey and mix with a spoon. Add the dry milk. Mix everything together with your hands until you have a soft smooth ball of dough. Roll pieces of dough on a wood board into a ball about the size of a marble. Press the ball to make a round cookie. Make cookie into heart shape. Put a dab of jam in the middle of each heart. Put the hearts on a plate. Keep them in the refrigerator for 1 hour or more. Makes 30 hearts.
Mix first seven ingredients and shape into small balls. Brown in skillet. Pour off drippings and stir in soup and water. Cover and cook on low heat for 20 minutes. Stir often.
Cream the sour cream and cream cheese in mixer bowl until smooth. Add salad dressing mix and lemon juice; mix well. Fold in shrimp. Chill, covered, for 1 hour or longer. Yield: 12 servings.
Sift 2 cups flour and powdered sugar. Mix with melted butter. Press in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Beat eggs, 2 cup sugar and lemon juice. Add 1/4 cup flour and brown sugar to mixture. Pour over crust. Bake an additional 25 minutes. Cool on rack and sprinkle with powdered sugar, just before serving.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water.	Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges, reserving a few for garnish.	Pour into a serving bowl. Chill until set. Makes about 5 cups or 8 servings. Recipe can be doubled.
Preheat oven to 350°. Grease and flour 2 loaf pans. Sift dry ingredients together. Add remaining ingredients and mix well. Pour into loaf pans. Bake 30 to 40 minutes or until done.