HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in a large bowl and mix with hands until a smooth dough is formed.	Shape into a ball; dust with flour and chill thoroughly before using. (Can be left for several days.) Break into conveniently sized pieces, probably adding a bit more flour to each piece of dough to make it easier to handle. Roll out	as thin as possible. Dust with granulated sugar and	nutmeg	or colored sugar after cutting into desired shapes. Bake until light brown (6 minutes) at 300°.
Mix cinnamon and sugar together. Roll quartered biscuits in cinnamon and sugar mixture. Grease and flour bundt pan. Place quartered biscuits in pan. Melt butter, add sugar and 1 tsp. cinnamon together. Pour mixture over biscuits. Bake in preheated 375 degree oven for about 30 minutes. Cool 10 minutes before removing from pan.
Cooking Time: For 1 potato, cook 3 1/2 to 5 1/2 minutes. For 2 potatoes, cook 6 to 8 minutes. For 4 potatoes, cook 10 1/2 to 12 1/2 minutes. Power Level: High.
Fry hamburger in frying pan.	Drain grease. Add each ingredient	in order, stirring in as you go. Let cook over low heat, while you cook spaghetti noodles.
Mix dry ingredients, add morsels, and rest of ingredients. Put in jelly roll pan and bake at 350° for 25 minutes.
Add all ingredients to cut up sauerkraut. Let stand 24 hours before serving. Add and/or omit ingredients to suit taste and preference.
Mix flour, soda, baking powder and salt. Melt butter in saucepan; add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in 13 x 9-inch greased pan. Sprinkle with chips and nuts (optional). Bake at 350° for 30 minutes. Cool in pan; cut in bars. Makes 48.
Mix sugar, oil, eggs and baby food with mixer until well beaten. Add remainder of ingredients and mix well. Bake in three 1 pound coffee cans (well greased) at 350° for 1/2 hour; then reduce heat to 325° and bake for another 1/2 hour. Cool in cans before removing.
Beat eggs lightly, fold in sugar, meal and flour. Add lemon juice and butter. Pour in pie crust and bake at 350° for 45 minutes or until brown.
In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour in a greased 13 x 9-inch baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° for 55 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Beat eggs; mix dry ingredients and add to eggs. Add milk, cream, margarine and corn. Bake 45 minutes at 375°, stirring after 15 minutes.
In a large skillet, combine all ingredients as needed. Cook beef until brown; drain fat. Add tomato sauce and paste. Put about 1 cup of water. It needs to be thick tomato sauce. Simmer sauce for 1/2 hour. While sauce is simmering, boil water in a deep pan. Add mostaccioli with 2 teaspoons salt so the mostaccioli won't stick. Cook mostaccioli for 15 to 20 minutes. Drain. Serve sauce over mostaccioli. Serves 6 to 7.
Brown hamburger and onion (drained). Spoon into ungreased 13 x 9 x 2-inch dish. Stir in taco seasoning mix (dry), tomato sauce and whole corn. Sprinkle with shredded Cheddar cheese. Stir Bisquick (reduced fat or regular) baking mix, milk and eggs together. Blend well and pour over beef mixture.
Boil syrup and sugar together for 1 1/2 to 1 3/4 minutes. Remove from heat and add the rest of the ingredients. Drop by spoonful onto wax paper to cool.
Mix beans, hot sauce and onion together. Layer in a 9 x 13-inch pan. Mix sour cream, mayonnaise and Hidden Valley Ranch dressing. Form second layer. Sprinkle with lettuce and shredded cheese. Serve with taco chips.
Add sugar, onion flakes, celery seed and vinegar to pickles; let stand at room temperature overnight. Stir once or twice. Put back in jar and refrigerate.
Dissolve onion soup mix in 1/4 cup hot water. Add to mixture of Russian dressing and apricot preserves; set aside. Arrange chicken pieces in pan and pour the sauce on top. Bake, covered, for 1 hour at 350°. Add garnish of pineapple and green pepper. Bake, uncovered, for 1/2 hour more. Serves 6 to 8.
Mix sugar and flour together. Add peaches, milk and margarine. Bake at 400° for 30 minutes.
Mix well and store in airtight container. Put 1 to 2 teaspoons mixture in cup and fill with hot water.
Combine ground beef, milk, catsup, crumbs, onion, salt, oregano and pepper. Spread in unbaked pastry shell. Bake at 350° for 35 to 40 minutes. Toss together cheese and Worcestershire; spread over meat. Bake 10 minutes more. Let stand 5 minutes before serving. Makes 6 servings.
Preheat oven to 325°. Combine cheese, ham and mustard. Spread 1/2 cup ham mixture on 5 slices of toast. Top with remaining slices. Quarter sandwiches diagonally. Arrange in 3 rows in a buttered long baking dish, standing crust side down. Combine milk and eggs. Pour over top and sides of sandwiches. Bake 40 to 45 minutes.
Place crumbled cake evenly in a cake pan. Mix strawberries and glaze together. Mix Dream Whip, sugar and cream cheese together. Combine both mixtures. Pour over cake. Pour strawberries, evenly, on top. Chill for an hour.
Preheat oven to 350°. Combine graham cracker crumbs, sugar and margarine. Spread into a 13 x 9-inch pan. Bake 10 minutes at 350°. Cool. Combine Eagle milk and coconut and spread over graham crust. Bake at 350° for 15 minutes. Melt chocolate chips and peanut butter and spread over mixture. Cool and cut into bars.
In a blender, combine cottage cheese, cream cheese, mayonnaise and lemon juice. Remove from blender and mix in seafood. Cover and chill. Serve with non-fat saltine crackers. Yields 2 1/2 cups.
Place ingredients in a 9 x 13 pan in order that they are written down. bake at 350 degrees for one hour.
Mix first 4 ingredients. Heat cheese, if necessary for easy mixing and spread on muffins. Bake at 350° for 10 minutes.
In 5-quart Dutch oven, brown sausage. Add next 7 ingredients. Bring to a boil; simmer, uncovered, for 30 minutes. Skim any fat from soup. Stir in zucchini, tortellini, green pepper and parsley. Simmer, covered, until pasta is tender, about 30 to 40 minutes. Sprinkle with Parmesan cheese.
In a large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Drain a little; stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly. Reduce heat and simmer uncovered 10 minutes. Stir in sour cream and heat thoroughly. Serve over noodles and enjoy!
Prepare gelatin according to package instructions. Chill until beginning to get firm (about 1 hour). Do not allow it to get completely firm. Drain juice from pineapple into small saucepan. Add marshmallows and melt completely in juice. Mash cream cheese with a fork in a large bowl. Add marshmallows and pineapple juice. Add pineapple and mix thoroughly. Add pecans. Whip cream until it begins to thicken, then add gelatin and whipped cream. Mix together until well blended. Pour into large (13 x 9-inch) glass pan and chill until firm. Serves 8 to 10.
Put tuna, peas and mushroom soup in microwave dish; microwave 5 minutes. Place slice of bread, covered with slice of cheese, in plate. Pour tuna, peas and soup over it. Serves 4.
Toss apples with lemon juice. Mix chicken, celery, walnuts and raisins. Add enough mayonnaise to hold salad together. Can be served in hollowed out tomatoes, if desired.
Work the ingredients for the crust. Chill 1 hour or overnight. Roll dough and cut into small circles and place in ungreased miniature cupcake tins. Add about 1 teaspoonful of filling. (Optional: You can top with a maraschino cherry.) Bake at 325° for 25 minutes.
Combine flour, margarine, 1/2 cup sugar, vanilla, salt and pecans. Mix with fork until well blended. With lightly floured hands, shape into 1-inch balls. Bake on ungreased cookie sheet in preheated oven at 325° for 20 minutes or until slightly brown on bottom. Let cool a few minutes before removing from cookie sheet. Put confectioners sugar in plastic bag. Shake until coated.
Grease loaf pan. Line bottom with waxed paper. Bake 1 hour at 300°.
Bring noodles (shells) to a full boil. Drain and chill before adding ingredients. Mix in all ingredients with the noodles (shells) and chill 1/2 hour before serving.
Put 4 tablespoons sugar in deep, heavy pot and brown. Add butter and stir continually until sugar dissolves. Set off of heat. Add rest of sugar and cream. Put back on stove and cook until it piles up (about 240°). Cool and frost cake.
Mix cake as directed on box. Pour into greased and floured 9 x 13-inch pan. In separate bowl, combine Ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350° for 1 hour. Cool. Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.
Mix oil, sugar, eggs and vanilla. Mix in flour, baking powder and salt. Stir in apples and nuts. Spread in greased pan (9 x 13-inch pan). Bake at 350° for 35 minutes.
Salt and pepper pieces of top round steak, cut thin.* Add sliced onion; roll meat to cover. Add 1/2 slice bacon spread with mustard and roll meat to cover. Continue to roll meat up and secure with toothpick, inserted horizontally. Brown all sides in butter. Add a very small amount of water; cover and lower heat to simmer until tender. (I use a heavy Dutch oven and cook about 2 hours.) Make a basic white sauce. Remove beef from pan to serving dish; add sauce to gravy, cooking just enough to mix. Pour over the rolls of beef and serve.
Mix 1 stick softened margarine with the crumbs. Mix sugar, eggs and remaining margarine. Beat until thick. Spread over crumbs, sliced bananas (lengthwise). Save a few slices for the top layer. Spread pineapple (drained) over bananas. Spread Cool Whip and decorate with cherries. Sprinkle with nuts and chill for at least 8 hours.
Brown ground beef and drain. Add sour cream, onion soup mix and cream of chicken soup. Simmer 5 to 10 minutes. Add noodles and heat thoroughly.
Mix jello according to directions. Pour into large bowl. Press 1 angel food cake into jello until all mixture has been absorbed. The cake will seem to come to pieces. When placed in refrigerator, cake will become solid. Frost with 1 large container of Cool Whip or whipped cream. Keep in refrigerator.
Soak dry beans using 8 cups water. Add the 1/2 teaspoon salt. Bring to boiling, reduce heat. Cover and simmer until beans are tender, about 1 hour. Drain, reserving bean liquid. Combine molasses, brown sugar, the remaining 1/2 teaspoon salt and pepper. Stir in 2 cups of the reserved bean liquid. In a 2-quart bean pot or casserole, combine cooked beans, ham, onion and molasses mixture. Cover and bake at 300° for 3 1/2 hours. Stir beans occasionally. Stir in a little of the reserved liquid or water for moistness if necessary.
Bring 4 quarts salted water to a boil. Drop in the shrimp. Wait 1 minute. Empty the pot into a colander set in the sink. Let the shrimp cool in the colander. Transfer the cooled shrimp to a bowl.
Bake the sweet potatoes in oven until you can put a toothpick through them. Cream the potatoes while hot with butter. Stir eggs in the sugar. Add a teaspoon of vanilla. Pour in unbaked pie shell. Cook 1 hour at 350°.
Prepare macaroni and cheese dinner as directed. Brown meat, celery, green pepper and onion; cook until tender. Stir in corn, tomato paste, water, salt and pepper. Add dinner; mix well. Pour into a 2-quart casserole dish. Bake at 350° for 15 to 20 minutes.
Saute bacon, hamburger and chopped onion in a large pan. Add remaining ingredients and bake 1 1/2 hours at 300° or in crock-pot.
Combine fruit juice, add 1 bottle of 7-UP, add sherbet. Pour remaining bottle of 7-UP over sherbet.
Arrange chicken breast in single layer in large jelly roll pan. Spread evenly with heavy cream and bake at 350° for 20 to 25 minutes. Cool. Shred meat into bite size pieces and transfer to bowl. Whisk sour cream and mayo together in small bowl and pour over chicken. Add celery, walnuts, tarragon, salt and pepper. Toss well. Refrigerate covered at least 4 hours. Makes 4 to 6 servings.
Break eggs into a large bowl and beat with fork or egg beater. Add the chopped vegetables, mushrooms, and meat; add seasonings to taste. Heat oil in large skillet. Cook the egg mixture to scramble.
Mix all of the ingredients except 7-UP real well (may use blender) and freeze. When ready to serve, get out of freezer and let partly thaw. Then add 7-Up to punch and serve. Serves about 30 people.
Brown ground beef in skillet. While browning, stir in onions; salt and pepper to season. Mix and prepare mashed potatoes; set aside. When beef is done, drain fat. Mix the corn and tomato soup into beef. Transfer to casserole dish. Sprinkle cheese over beef mixture. Top with mashed potatoes. Bake at 350° for 35 to 45 minutes. Let cool for 15 minutes before serving. Serves 5 to 6 guests.
Wash potatoes; cook until done, but firm, about 20 minutes. Drain. Quarter potatoes, then cut into medium size pieces. Mix the pickles, relish, mustard and mayonnaise. Taste and add additional ingredients as needed. Just before you serve the salad, toss potatoes gently in with the other ingredients, the chopped pepper and onion.
Brown ground beef and onion. Add tomato sauce, spices and mushrooms. Simmer on low. Boil pasta until tender and drain. Mix eggs, parsley and Parmesan cheese (should be like a paste). Spray 9 x 13 casserole dish with Pam. Layer pasta, then egg mixture and then Mozzarella cheese. Layer pasta, egg and cheese again. Final layer should be pasta. Cover with tinfoil and bake in oven at 400° for 30 to 40 minutes. Serve by taking a portion of pasta dish and topping with sauce mixture. Cheese in every bite.
Slice squash and boil with sliced onion until done. Drain and add salt, pepper and margarine. Layer in dish: 1/2 squash mixture, 1/2 can cream of mushroom soup and cheese. Repeat with next layer. Top with crushed saltines. Bake at 350° for about 15 to 20 minutes.
Cook spinach according to package directions. Drain. Reserve liquid. Set spinach aside. Add enough water to liquid to make 1 cup; set aside. Cook ground chuck, onion and garlic in 1 tablespoon oil in a large skillet, stirring until meat crumbles and onion is tender. Drain; discard liquid. Add 1 cup spinach liquid, spaghetti sauce and tomato sauce and paste, salt and pepper to beef in skillet. Bring to a boil. Reduce heat and simmer 10 minutes. Set aside. Cook pasta as package directs. Drain. Combine pasta, spinach, 1 cup Cheddar cheese, eggs and 1 tablespoon oil. Divide pasta mixture in two 8-inch square baking dishes. Spoon sauce evenly over pasta. Bake at 350° for 30 minutes. Sprinkle casseroles evenly with rest of cheese. Bake 5 more minutes. Yields 4 servings per casserole.
Preheat oven to 350°. Put pork in pan; sprinkle with salt, pepper, rosemary and ginger. Pour 1 cup of wine in pan. Cook and bake 1 hour. Remove pan from oven. Place marmalade in small bowl. Add pan drippings; mix well. Pour over meat. Cook for 30 to 40 minutes, basting meat. Serve pork with pan juices.
Cut and clean chicken. Coat with Shake 'n Bake per package instructions. Place on foil in a 9 x 13-inch pan. Cover with foil. Bake at 350° for 40 minutes. Remove cover and pour entire can of peaches over chicken. Place, uncovered, in oven for another 20 minutes.
Set aside 1 cup flour. Combine 2 1/2 cups flour, sugar, salt, yeast, cheese and herbs. Heat water and 4 tablespoons butter until hot to touch (125° to 130°). Stir into dry mixture. Stir in egg and only enough flour to make soft dough. Knead until smooth and elastic, about 4 minutes, on lightly floured surface. Cover and let rest 10 minutes.
Brown chicken in butter and oil. Place in a 9 x 12-inch baking dish. In the browning pan, add remaining ingredients except paprika. Pour over chicken. Sprinkle with paprika. Bake for 1 1/2 hours at 350°. Serve with rice and garnish with cashews and mushrooms (optional).
Place margarine and water in saucepan. Bring to a boil; remove from heat and add stuffing mix, tossing lightly until croutons are thoroughly moistened. Fill pork chops with stuffing; fasten edges with wooden toothpicks. Place flat side down in single layer in shallow baking pan. Do not crowd. Sprinkle with salt and pepper. Cover with foil. Bake for 1 hour. Uncover and bake for another 30 minutes.
Melt 1 stick margarine and mix with graham cracker crumbs. Make crust in 9 x 13 pan. Beat 2 sticks margarine, sugar and eggs together (at least 15 minutes). Spread filling over crust. Drain pineapple and layer over filling. Slice bananas over pineapple. Cover with Cool Whip. Garnish with nuts and cherries. Refrigerate.
Saute onions in butter. Add crackers; set aside. Mix beans, onion, soup and cheese to taste. Pour into baking dish and top with some more cracker crumbs and cheese. Bake at 350° until hot, about 20 minutes.
Mix pecans and raisins in a big bowl. Sift together dry ingredients. Pour dry mixture over pecans and raisins. Beat egg yolks. Add vanilla and mix well into flour and nuts. Fold stiffly beaten egg whites in. Bake at 350° for 40 minutes.
In a heavy 6-quart Dutch oven, heat the oil over low heat for 1 minute; add onion, carrot, garlic and green pepper and cook, covered, for 10 minutes or until vegetables are soft. Add lentils, chili powder, cumin, bay leaf, cayenne pepper and tomatoes, along with a small amount of water if it seems thick. Cover and simmer 10 minutes. Add chickpeas, black beans and pinto beans. Cover and simmer for 30 minutes or more, until lentils are tender. Serves 4. Good served over rice. Preparation time: 15 minutes. Cooking: 50 minutes.
Mix the egg yolks, sour cream, cornstarch, lemon rind and salt in top of double boiler and cook over boiling water until thick, stirring constantly. Pour into pie shell. Beat the egg whites until stiff, adding brown sugar slowly. Fold in pecans and spread over filling. Bake at 425° until lightly brown. Refrigerate several hours before serving.
Heat broth to boiling.	Gradually add cornmeal, stirring constantly. Cook 10 minutes. Add bread, celery, onions, poultry seasoning and egg.	Season to taste. Mix thoroughly. Bake in pan at 350° or stuff in cavity of bird and bake until brown.
Line pie shell with all except 1 cup of berries (standing tip side up looks pretty). Simmer 1 cup of berries in water 3 to 4 minutes. Combine dry ingredients and add slowly to cooked berries. Cook again until thickened and clear. Remove from heat. Add lemon juice. Pour over berries in pie shell. Chill. Serve with whipped cream.
Lay bread in bottom of 9 x 13-inch pan. Top with chopped chicken pieces. Mix together other ingredients and pour over top of chicken. Put slices of cheese over mixture and pour 2 cans of undiluted cream of chicken soup. Top with bread crumbs. Cover and refrigerate overnight for a better flavor. Bake at 350° for 1 1/4 hours. Serves 10.
If using an electric mixer, add dry ingredients to liquid. Grease 2 loaf pans and fill 1/2 full. Bake at 350° for 1 hour.
Make enough meatballs using your favorite recipe or frozen (bought in grocery store) to fill a crock-pot. Mix currant jelly and chili sauce together. Pour over meatballs. Heat through.
Put all ingredients into blender; mix until smooth. Serve hot or cold with chips or other dippable food.
Blend flour, baking powder, salt, and Crisco. Beat egg and vinegar and add enough water to make 1 cup. Mix together all ingredients. Make into 5 or 6 balls and freeze until ready to use.
Prepare gelatin according to package directions. Pour into 2-quart baking dish coated with vegetable cooking spray. Chill until partially set; top with crushed pineapple and first 1/2 cup pecans. Combine whipped topping and cream cheese. Spread mixture over pineapple layer and chill. Combine reserved juice, lemon juice, sugar, flour and eggs in small saucepan. Cook over low flame until thickened. Chill thoroughly; spread over top. Sprinkle with second 1/2 cup chopped pecans, if desired. Return to refrigerator until served. Makes 10 to 12 servings.
Boil chicken in enough water to cover with salt, onions, celery and carrots until tender, about 1 hour. Remove chicken from bones and cut into large chunks.
In a 9 x 13 dish, spread 3/4 bag of Fritos. Heat chili and pour over Fritos. Layer lettuce and tomato. Spread rest of Fritos. Sprinkle cheese on top. Pour dressing over all.
Brown hamburger and drain. Add Veg-All, water and tomatoes. Add bay leaf. Simmer 1/2 hour. Add macaroni. Stir and cook until macaroni is done. Add ketchup and salt and pepper to taste. Remove bay leaf.
Mix all ingredients together, except pudding, then add dry mix in and mix together. Refrigerate.
Sift together into mixing bowl the flour, sugar, baking powder and salt. Add shortening, egg and milk. Mix together with blending fork or pastry blender just until ingredients are blended. Blend in carefully the blueberries. Fill greased muffin cups 2/3 full. Bake until golden brown at 400° for 20 to 25 minutes. Serve warm. Yields 12 muffins.
Dissolve Jell-O in hot water in large bowl. Add ice cream by spoonfuls, stirring until melted. Then chill and thicken, but not set. Fold in bananas. Turn into pie shell. Chill until firm.
Mix first 4 ingredients; add 4x sugar. Gradually mix until not crumbly. Shape to desired shape. Let stand 12 hours at room temperature. Coat with chocolate.
In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separate bowl; set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in 1 layer. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan. Bake at 375° for 30 minutes or until cooked through. Makes 4 servings.
Boil water and sugar. Let cool. Mash bananas and add to all juices. Add the sugar water and rum. Stir. Freeze. When frozen, fill glass with slush. Fill with 7-Up.
Melt butter or oleo. Add brown sugar. Cook over low heat until it bubbles up. Cool. Add 2 eggs, one at a time; beat well. Add remaining ingredients. Bake in moderate oven at 350° for about 25 minutes. While warm, cut into squares. Yields about 3 dozen.
Combine all ingredients in a glass bowl. Brush both sides of 1 pound flounder fillets. Broil 5 to 10 minutes until fish flakes easily. Makes 4 servings.
Cut fish into equal sizes so it all cooks in the same amount of time. Salt and pepper fish. Dip into egg, then into corn flakes. Drop into hot oil and cook until golden. Best to dry fish with soft cloth or paper towel before dipping.
Mix together dry ingredients. Combine remaining ingredients and stir into dry mixture. Add nuts. Grease and flour one large or two medium-size loaf pans. Fill with dough. Bake at 350° for 1 hour. May cover with foil to prevent overbrowning. Remove foil and continue baking until done. (May be an additional 30 minutes for a large loaf.)
Sift dry ingredients together and then add mayo and water. Use 2 (8-inch) greased and floured pans. Bake at 350° for 25 to 30 minutes.
You will need 8 to 10 paper or plastic (8 ounce) cups, silk or plastic flowers, candy worms, frogs or bugs (if you wish).
Brown chops in skillet. Top each with a slice of onion. Season with salt and pepper. Cover and cook over low heat 45 minutes or until tender. Push chops to one side. Add remaining ingredients. Cover and cook 5 minutes. Stir now and then. Makes 4 servings.
Brown pork chops in shortening; drain off excess fat. Add salt and pepper. Pour over pork chops. Cover and simmer 45 minutes. Add green pepper; cover and simmer another 15 to 20 minutes. Serves 4.
Melt margarine and chocolate chips. Add peanut butter and let cool. Add Crispix cereal. Stir until all cereal is coated. Put confectioners sugar in trash bag. Add cereal mixture and shake well.
Fry Italian sausage and drain off fat. Drain all the cans of beans except the pork and beans. Throw everything together in your crock-pot and mix well. Cook for a couple of hours or whatever (use low setting for whatever and keep checking so it doesn't get dry). Then, it's done.
Cream butter; add sugar gradually, and continue creaming until light and fluffy. Add unbeaten egg whites, one at a time, beating well after each addition. Sift flour and baking powder together. Alternately add flour and corn whiskey. Blend well.