HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and brown sugar. Add eggs, flour, flavoring and spices. Cut and mix fruit and nuts in separate bowl. Add 1/2 cup flour and mix. Add crushed pineapple. Mix fruit in batter. Pour in prepared pans sprayed with vegetable oil. Bake 1 hour at 200° or 2 hours at 300°. Makes	4 to 6 loaf pans.
Combine flour and sugar. Cut in shortening. Stir in water. Roll crust out to 1/8-inch thickness, rectangle. Cut in half. Sprinkle with sugar. Dot with margarine. Sprinkle with nutmeg and cinnamon. Roll up into two rolls.
Pour half the contents of the canned items into an oven-safe casserole dish. Put in the ground sirloin and cover it with the rest of contents of the canned items. Cover dish and cook in the oven at 350° for an hour. Serve over rice. It's easy and the leftovers, if you have any, are just as delicious.
Melt butter. Stir in flour, salt and paprika. Add milk and cook until thick and smooth, stirring constantly. Stir in lemon juice and dill weed.
Butter a 9-inch square baking pan. Combine milk and caramels in saucepan. Heat until melted and stir until smooth. Combine cereal and peanuts. Pour melted caramel over cereal mixture, stirring until all pieces are evenly coated. Press firmly into pan with buttered hands. Refrigerate until firm. Then let stand at room temperature about 10 minutes; cut into squares. Store in airtight container. Makes 25 squares.
Clean potatoes and bake at 400° for one hour. Remove from oven and cut slit lengthwise in each potato. Open about 1/2-inch and carefully scoop out pulp. Do not tear skin. Mash pulp in a bowl and add butter, sour cream, salt and pepper; mix well. Spoon into shells. Top with cheese. Return to oven and lightly brown. Remove and top with parsley.
Brown onion and hamburger in hot shortening. Add catsup, vinegar and sauce and cook slowly for 20 minutes. Pour over beans; add a little water, if too thick. Bake in a slow oven for 1 hour.
Boil spaghetti until tender. Mix remaining ingredients together. Add spaghetti. Bake at 325° for one hour.
Sift flour once; measure. Add baking powder, soda and salt. Cream butter. Add sugar gradually and cream well, then add chocolate and blend. Add dry ingredients, alternating with milk; beat after each addition until smooth. Add vanilla. Bake in two 9-inch layer pans at 350° for 30 minutes.
Cook spaghetti; drain and rinse. Mix milk and egg together. Add noodles and toss to coat. Place on the bottom of a greased 9 x 13-inch pan. Mix the spaghetti sauce and ground beef. Put on top of the noodles (if you like a lot of sauce, use a little more). Top with cheese, then pepperoni. Bake at 350° for 35 minutes.
Lightly grease a 9 1/2 x 11-inch cake pan with lid. Sprinkle box of rice in bottom of pan.
Preheat oven to 350°. Lightly coat a 9 x 13-inch pan with vegetable cooking spray. In a 2-quart saucepan, bring water to boil. Add dates, prunes and raisins. Cook over medium-high heat until water has been absorbed by fruit, 3 to 4 minutes. Remove fruit from heat. Stir in margarine, eggs and vanilla. Mix until eggs are well incorporated and margarine is melted.
Mix together all ingredients. Spread evenly into a 9-inch pie pan. Bake at 375° until brown.
Cream margarine, 1 cup sugar and eggs. Add lemon rind. Sift baking powder and flour; add alternately with milk. Add nuts.
Combine uncooked ground beef, beans, oregano and cumin; mix well. Fill uncooked shells with meat mixture. Arrange in 10 x 6 x 2-inch microwave-safe dish. Combine water and sauce and pour over shells. Cover with vented plastic wrap. Cook on High 10 minutes (giving dish 1/2 turn once). Using tongs, turn shells over and cook on Medium 17 to 19 minutes (or adjust to your microwave) until pasta is tender. Combine sour cream, onion and olives. Pour down center of casserole and top with cheese. Cook on High 2 minutes until cheese melts.
Brown meat and onion. Add remaining ingredients and cool 30 minutes. Serve with grated cheese.
Brown ground beef in skillet with chopped onion. Drain excess fat. Divide into 3 portions. Place a layer of meat in a large casserole dish. Add a layer of Tater Tots, then add a layer of soup already reconstituted. Repeat these layers until all ingredients are used. Save enough Tater Tots to be sure the top is covered for baking. Bake at 375° until golden brown.
Heat oven to 350°. Cook and drain pasta. Brown sausage and drain. In 3-quart dish mix pasta, sausage and remaining ingredients except cheese. Cover and bake 30 minutes. Top with cheese. Bake uncovered about 5 minutes or until cheese is melted.
Mix all ingredients except biscuits. Pour into a 9 x 13-inch pan. Top with biscuits. Bake at 375° for 30 minutes or until biscuits are done.
Beat eggs, then add oil, sour cream and suga and beat well. Stir in zucchini, then stir in combined dry ingredients. Add nuts. Pour into 2 greased loaf pans. Bake at 350° for 60 to 80 minutes.
Melt butter in a large skillet. Add flour and lightly brown it. Add celery, green pepper and onion. Cook until tender, stirring occasionally. Add shrimp. Cover and cook 15 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne to taste. Add onion tops and parsley. Simmer a few minutes, covered, to blend seasoning. Serve over rice.
Mix all together. Shape into balls. Roll in coconut or powdered sugar. Store in refrigerator.
Shake fryer in flour, salt and pepper. Roll in one cube melted oleo. Bake for 30 minutes at 350°. Turn chicken and baste several times with sauce of butter, honey, soy sauce and lemon juice. Bake another 30 minutes.
Mix all ingredients well and place in a greased baking dish (microwave-safe). Cook on power 7. Bake for 16 minutes.
Cook hamburger until brown. Put in a baking dish. Fry the vegetables with the garlic a little. Put in a 9 x 13-inch dish. Add ketchup, salt and pork and beans. Mix well. Bake for 45 minutes at 350°.
Mix sugar, milk, flour, egg yolk, vanilla, and butter together. Cook over medium heat until thickens. Pour into baked pie shell. Beat saved egg whites until stiff. Frost pie and lightly brown frosting. Yields two 9-inch pies.
Shell the shrimp and sprinkle with thyme, oregano, tarragon, coriander and pepper. Place in a single layer in a dish and sprinkle with oil. Set aside.
Butter a 2-quart Bundt pan heavily, using 2 tablespoons of butter. Sprinkle pan with the 1/2 cup of finely chopped nuts, then the 2 tablespoons of sugar; set aside. Cream 1 cup of butter with cream cheese and 1 1/2 cups of sugar. Beat in egg yolks one at a time until thoroughly blended. Sift flour with baking powder and salt;	gradually blend into creamed mixture. Stir in	remaining pecans. Beat egg whites stiff, then fold into creamed mixture. Carefully pour into prepared pan.
Line a 9-inch pie tin or quiche tin with a generous pie crust. Bake in the oven for 15 to 20 minutes. While it is baking, broil the bacon until crisp and slice the peppers into large pieces and fry gently until limp, but not soft. Do not burn. Pieces should be 3/4 by 2-inch. Grate the Cheddar and mix Cheddar, Ricotta, herbs, pepper flakes and the half and half. Beat the eggs and add in. Crumble the bacon, lay it on bottom of crust. Add 1/3 of the egg and cheese mix, drain and add the peppers and add in the rest of other mix. Bake at 350° for 35 minutes, or until done. Let rest15 minutes before serving.
Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. In a large bowl, cream together butter, sugars and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition. Combine flour, baking soda and cinnamon, gradually stir into creamed sugar mixture. Fold in rolled oats, raisins and pecans. Drop rounded spoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven. Remove cookies to wire rack and cool completely.
Mix and pour into unbaked pie shell. Bake at 325° until toothpick comes out clean.
Combine yeast and warm water. Dissolve completely. Add sugar and margarine, then gradually add flour until the consistency of biscuit dough. Let rise for 30 minutes, then pour out on floured board. Knead for about 15 minutes. Make into rolls and put in buttered pan. Let rise (will take about 15 to 20 minutes if around heat). Bake.
Cook, debone and shred chicken in bottom of 9 x 13-inch baking dish. Mix chicken soup and sour cream and pour over chicken. Melt margarine and add crushed Ritz crackers and poppy seed. Spoon over soup mixture. Bake in 350° oven for 30 minutes.
Melt margarine; cut tomatoes in half. Toss bread crumbs, parsley, garlic, salt, pepper and basil with margarine. Sprinkle over tomatoes; sprinkle with Parmesan cheese. Bake at 425° for 8 to 10 minutes or until tender.
Wash and pat dry chicken. Put chicken in a bowl. Toss thighs with mixture of lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours. Turn pieces at least once. Place thighs on rack in baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425° for 30 minutes.
Whip cream with sugar and vanilla until soft peaks hold shape. Carefully open package of cookies, keeping broken cookies together to reassemble later. In bottom of a 13 x 9-inch pan, place 10 to 11 whole cookies. Place a good teaspoon of whipped cream on each cookie. Gently press another cookie layer on top of cream, just so cream comes to edge of cookie. Repeat process of layering until stacks are 3 to 4 cookies high (box should have 47 cookies). On the top cookie, gently spread spoonful of cream out to edges of cookie. Cover pan with Saran Wrap and refrigerate overnight. Just before serving, top each with a cherry! (Broken cookies can be reassembled for middle layers.) Serve 1 to 2 per person.
Mix the first 7 ingredients well. Pour into Pam sprayed 9 x 12-inch pan. Sprinkle all the box of cake mix over top. Drizzle melted margarine and nuts over all. Bake 45 to 50 minutes at 350°.
Combine fruit and sugar well. Let stand 12 to 18 hours in a cool place (I use the refrigerator). Sterilize canning jars and lids. Begin cooking peach mixture on medium until boiling. Stir frequently and be careful not to scorch! Boil gently until fruit becomes clear and syrup thick. As mixture thickens, remember to stir frequently to avoid scorching. Skim off foam if necessary. Pour hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rims and put on lids. Put jars upside-down on a cabinet (out of a draft) for about 30 minutes. Then set upright and let cool.
In large saucepan, bring tomatoes to a boil, then add baking soda and garlic salt. Reduce heat. Add the milk. Heat through but do not boil. Yields 1 1/2 quarts.
Mix peanut butter, powdered sugar, margarine and vanilla. Form into balls and chill. Melt chips and paraffin together and dip balls in chip mixture.
The day of the party, mix all ingredients that morning and freeze. About every hour, stir so that punch keeps a slush consistency. Serves 25. Make plenty. Everyone comes back for seconds.
Melt butter in pan; combine milk, flour, sugar and milk with dash of cinnamon. Pour directly in center of baking pan, in middle of butter. Add peaches on top; 1 cup juice on peaches. Sprinkle a little cinnamon. Bake at 400° until done.
Heat large nonstick skillet or wok over medium-high heat until hot. Add oil; heat until it ripples. Add turkey; cook and stir 4 to 5 minutes or until no longer pink. Add frozen vegetables and onion; cook and stir 6 to 8 minutes or until vegetables are crisp and tender. Add stir-fry sauce; cook until thoroughly heated. Serve over hot cooked rice. Makes 4 (1 1/4 cup) servings.
Combine all ingredients except pita bread in a large bowl, mixing to coat with oil. Chill in refrigerator for 2 to 3 hours. Cut pita bread into halves with scissors. Pull open to form pockets. Fill with chilled mixture.
Place broccoli in 1 1/2-quart baking dish. Bake at 350° for 7 minutes to partially thaw. Stir in rice, chicken, soup, milk, half the cheese and onion. Sprinkle with remaining cheese. Bake for 45 minutes at 350°.
Brew extra strong coffee, allowing 3 tablespoons of coffee for each 6 ounces water (1 1/2 times usual strength). Chill until serving time. Pour over ice cubes in a tall glass; pass favorite spirits and a bottle of Amaretto for flavoring. Top with whipped cream.
In a mixing bowl, beat together the brown sugar, sour cream and eggs. Add dry ingredients and beat well. Turn into a 5 x 9-inch greased and floured loaf pan and bake at 350° about 35 minutes or until cake springs back when touched in center.
Bake orange roughy at 350° for 15 to 20 minutes. Depends on how thick your fillets are. Pour off any juices in pan. Coat the fish with Cajun style barbecue sauce. Return to oven for 5 minutes. Turn fish over, coat the other side with barbecue sauce and return to oven for 5 minutes. Keep repeating, until fish is easily flaked with a fork.
Mix dry ingredients with Crisco. Mix egg and Pet milk with mixer. Mix all ingredients together. Chill overnight. Roll out and cut, using a small saucer. Add Wilderness pie fruit of choice by teaspoon and fold over. Press around the edge with a fork. Fry in deep fat until brown.
In a 3-quart saucepan, stir Nestle Quik and milk until smooth. Over medium heat, heat mixture to boiling. Stir in peppermint candy. Heat until tiny bubbles form around edge of pan. Do not boil. Remove from heat; add vanilla. Pour into cups or mugs; top with marshmallows. We use a coffee grinder to crush the peppermint candy to powder. Then candy melts a lot faster.
Mix all dry ingredients. Divide 1/4 of mixture into another bowl and add beer or 7-Up until it becomes a runny batter. Dip fish into dry mixture, then into liquid batter, then deposit into deep-fryer until golden brown.
Mix Kool-Aid, three (6-ounce) cans of water, orange juice and sugar together. Set aside to chill. Add 1 quart of ice water and ginger ale to mixture to serve. Add ice cream to top. Stir lightly. Yields 20 servings.
Saute onion in butter. Scrape corn off ears in 3 layers. Add remaining ingredients. Turn fire down low and cook for 2 hours. Stir often. You may use 1 can of Ro-Tel tomatoes instead of 2 tomatoes for spicy Moc Shu.
Mix cake by package directions. Boil milk, sugar and 1/2 of coconut for 10 minutes in saucepan. As soon as cake is out of the oven, pierce the whole top with a fork. Pour boiled mixture over the cake and let cool. Fold remaining coconut into Cool Whip and spread on top of the cooled cake. Keep refrigerated.
Separate crescent rolls and place a small amount of diced chicken in center of each roll. Roll up and tuck sides in. Place the 8 chicken wraps in a baking dish. Heat all other ingredients in a saucepan. Pour over the wraps. Bake at 375° for 35 minutes until wraps are brown.
Put cornbread mix in a large bowl; add milk and stir. Add other ingredients in order given. Bake in 3 greased 8 x 8 x 2-inch pans at 400° for about 35 minutes until done. This freezes well.
Mix the lime Jell-O and hot water together and cool. Mix the cream cheese, sugar and lemon juice. Add the cooled Jell-O. Add pineapple, marshmallows, Cool Whip and nuts. Put in square pan. Cool at least 2 hours.
Combine cracker crumbs, 1/4 cup sugar and nuts in a medium bowl. Add melted butter and mix. Sprinkle 2 cups crumb mixture in buttered 9-inch square baking dish and press firmly. Freeze. Put evaporated milk in a medium bowl and freeze until ice crystals form around edges of bowl. Beat egg whites and salt until frothy. Slowly beat in remaining 1/2 cup sugar. Whip evaporated milk until stiff and add cocoa and coffee. Fold into meringue. Spread over frozen crumb mixture. Sprinkle with remaining crumb mixture and freeze several hours.
Combine dry ingredients in large bowl. Add eggs and oil; stir until ingredients are moist (do not beat). Stir in remaining ingredients and pour in 3 greased round cake pans and bake for 25 to 30 minutes at 350°.
Start oven 10 minutes before baking. Bake at 350°. Wash, but do not peel. Cut out deep core from stem end. Cut core; remove core and discard. Then chop the rest of core. Sprinkle salt and pepper into the hollowed out tomatoes.
Mix rhubarb and sugar. Let stand overnight. Boil 15 minutes. Add Jell-O. Cool and store in refrigerator.
Mix the flour, 2/3 cup sugar and salt. Gradually add milk. Cook in double boiler or on low heat until thick, stirring constantly. Add small amount of hot mixture to beaten egg yolks. Stir into remaining hot mixture. Cook for 2 minutes. Cool. Add butter and vanilla extract. Pour into baked pie shell and spread with meringue made of egg whites and 6 tablespoons sugar.
Brown veal lightly in 4 tablespoons butter. Season to taste. Saute mushrooms and onion in casserole dish (2-quart) with rest of butter for 5 minutes. Add tomato sauce, water, beef broth and wine. Bring to boil. Pour over meat; cover. Bake at 375° for 55 minutes. Serve over hot buttered noodles.
Cream butter; gradually add sugar. Beat until light and fluffy with few grains of sugar, using high speed. Add eggs, one at a time, beating well after each addition. Lower the speed to folding, or low. Add sifted flour alternately with whipping cream, beginning and ending with flour. Add flavor. Pour in prepared pan (one greased with Crisco) and dust with flour. Bake for 1 hour and 15 minutes at 325° (use small pan of water in stove for moisture). Allow to cool in pan before removing cake from pan.
Mix orange jello and boiling water together and let stand. Mix all remaining ingredients with set jello. Decorate with miniature marshmallows.
Place meat in crock-pot and cover with other ingredients. Cook on low overnight or 8 to 10 hours.
Brown sausage. Add all ingredients together. Pour into a greased 9 x 13-inch pan. Bake 45 minutes at 350° with a cover. Then bake 15 minutes, uncovered.
Line cookie sheet with graham crackers after spraying pan with Pam. Melt butter with brown sugar in saucepan. Bring to full boil and boil 1 minute. Add walnuts. Spoon over graham crackers. Bake at 350° for 10 minutes ONLY.
Chop onions, celery, bell peppers, garlic and green onions. Saute in butter. Squeeze lemons and add to mixture. Place Ro-Tel tomatoes in food processor and whip. Add tomatoes, mushroom soup and mushrooms to mixture. Add at least 4 cups water.
Whip the first 4 ingredients. Add remaining ingredients. Makes enough for a 9-inch shell. Bake at 350° for 40 minutes.
Combine all ingredients in blender. Cover and blend until smooth, approximately 30 seconds. Serve immediately. Makes about 3 cups.
Mix all ingredients together, except butter. Pour into greased casserole. Melt butter and drizzle on top of casserole. Bake at 350° for 1 hour.
Cook cauliflower in 1 cup water. Drain; reserving liquid. Reserve 1 cup cauliflower. In blender, blend remaining cauliflower and reserved liquid. Cook onion in butter until tender; stir in flour. Gradually add 1 cup water and bouillon, stirring until well blended and thickened. Stir in all cauliflower and cheese; cook until cheese melts. Add milk and nutmeg and heat through. Garnish with parsley and paprika.
Cut shortening into flour until it resembles small crumbs. Add salt and sugar. Add vinegar and then cold water (just enough to make it stick together and easy to work with).
Combine cheese, flour and salt. Cut shortening into mixture until it resembles coarse meal. Add milk and mix.
Mix Jell-O in hot water and hot pear juice until dissolved. Pour over softened cream cheese; beat with mixer until creamed. Stick in freezer until it starts to jell (30 minutes or so). After jelled, add chopped pears and Mandarin oranges. Fold in Cool Whip.
Add onion to ground beef while browning; drain meat very well. Add remaining ingredients, except taco chips, to beef mixture; simmer until cheese melts. Serve with taco chips.
In a bowl, dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill in refrigerator. Pour half of gelatin mixture into a 6 1/2-cup mold. Chill until almost firm. Let the remaining gelatin stand at room temperature.
Beat eggs with mixer until foamy. Add sugar, flour and cornstarch. Slowly add milk. Cook until thick. Remove from heat; add salt, vanilla, oleo and coconut. Return to heat; cook until coconut, salt and vanilla are hot and mixed well with pie filling. Pour in 9 or 9 5/8-inch baked pie crust. Top with meringue. Bake until golden brown.
Unroll one pizza crust, stretching gently to make a 14 x 11-inch rectangle. Spread half of the Ricotta on half of the dough lengthwise, to within 1 inch of the edges. Sprinkle with half of the pepperoni, ham and Mozzarella. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet. Repeat with other crust and ingredients.
Layer the first 6 ingredients. Mix mayonnaise and sour cream together; spread over the top. Sprinkle with Parmesan cheese and bacon bits.
Mix ingredients and cook until thick. Cool and pour over grated cabbage. Wonderful with pinto beans.
Cover the bottom of a 9 x 13 inch pan with margarine. Pour peaches and juice into pan. Sprinkle cake mix over peaches and pat down so the surface is smooth. Cover the top with margarine, bake in preheated oven at 350° for 45 minutes.
Mix together the first 8 ingredients and pour into the pie shell. Bake at 325° until golden brown (approximately 20 minutes).
Peel eggplant and cut in pieces the size of thumb. Put into 1 1/2 quarts salted boiling water; cook until tender. Add finely chopped onion, cracker crumbs and butter while very hot; mix well. Beat up eggs and add milk; turn into eggplant mixture. Add mushroom soup and Cheez Whiz (optional). Bake in casserole at 350° for 1 hour.
Mash bananas. Add other ingredients except nuts. Mix well. Add nuts. Mix well. Bake in loaf pans for 1 hour at 325°.
Spread lime jello over pineapple. Mix Cool Whip and sour cream together; pour over fruit and jello. Add small marshmallows. Mix well. Refrigerate.
Dough: In a mixing bowl, cut margarine or butter into flour until mixture resembles coarse crumbs. Stir in sour cream until mixture forms a ball.
Place chicken in ungreased baking dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour. Line broiler pan with foil. Place chicken on rack in broiler pan. Brush chicken with remaining sauce. Cook in 375° oven until done, about 60 to 70 minutes.
Mix grated cheese, 1 stick melted butter, soup, water, onion and sour cream together and pour over hash browns in a 9 x 12-inch dish. Spread crumbs over top and then pour 1/2 stick butter over top. Bake at 350° for 45 to 50 minutes.
In a large mixing bowl, combine Cool Whip and both envelopes of Jell-O. Mix well. Add pineapple and oranges (mix thoroughly). Refrigerate at least 1 hour before serving.
Dissolve yeast in 3/4 cup of warm water. Add sugar, salt, butter, eggs and yolk, and 1 3/4 cups of flour. Beat 10 minutes at medium speed of electric mixer or by hand. Scrape bowl frequently. Stir in other 1 3/4 cups flour, and rest of ingredients. Cover, let rise in warm place until doubled, about 1 1/2 hours. Beat 25 strokes. Cover tightly with plastic wrap. Refrigerate overnight.
Cook chicken. Add celery and onions (makes good stock). Melt butter in saucepan. Add flour and stir to a smooth paste. Add chicken stock and milk gradually. Cook until thickened, stirring constantly. Season with salt and pepper to taste. Turn into baking dish. Add sliced, boiled eggs. While still hot, cover with biscuits made very light and cut into desired shapes. Bake 15 to 20 minutes in hot oven at 375° to 400°.
Layer in a 9 x 13-inch pan bread, cheese, sausage, mushrooms, bell pepper; mix and pour over layered ingredients, half and half, eggs, salt, Worcestershire sauce, red pepper sauce, Beau Monde. Cover. Refrigerate overnight. Bake at 350° for 45 minutes.
Melt butter; add granulated sugar and graham cracker crumbs, place in the bottom of a baking dish. Whip Dream Whip; add confectioners sugar and vanilla. Place on top of the graham cracker crumb layer. Top with can of cherry pie filling.
Soak the herring in cold water for 24 hours, then skin and fillet. Combine the whipped cream, beet juice, sugar and vinegar. Chill. Cut the herring into cubes and combine with the remaining ingredients, with the exception of the parsley. Mix well. Fold in the whipped cream dressing. Chill. Garnish with the parsley and serve.