HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat beans in a small saucepan, over medium heat, until boiling. Place beans in a small bowl; mash with lemon juice, garlic and basil. Spread on bread. Drizzle on olive oil and sprinkle with cheese and black pepper. Makes 1 serving.
Cream sugar and shortening together. Add eggs and vanilla. Mix flour in and then add milk. Mix for 2 minutes. Bake in 350° oven for 20 minutes or until done.
Heat oven to 375°. In ovenproof skillet, melt margarine. Blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring constantly, until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Separate dough and arrange over chicken mixture. Bake for 20 to 25 minutes, or until golden brown.
Mix beans together in a bowl. Place onion and green pepper slices on top of beans. Combine vinegar, oil, sugar, salt and pepper; pour over beans. Let stand overnight.
Sift some cake flour 3 times, then measure 3 cups flour, then sift it again with the baking powder. Sift the sugar. Cream the sugar with the butter until smooth and creamy. Measure out the milk. Add some of the flour to the sugar mixture and alternate with the milk until all have been added. Beat the egg whites until stiff, but not dry. Add to cake mix and fold in. Bake in 3 layer pans that have been lightly greased and floured. Bake for about 1/2 hour or until done in preheated 325° oven. Frost with 7 Minute Icing.
In a bowl, combine first eight ingredients. Add beef; mix well. Press into a greased 9 x 5 x 3 inch loaf pan. Bake uncovered, at 350° for 1 to 1-1/2 hours or until meat thermometer read 160°. Serve with salsa, sour cream, cheese, and additional olives if desired.
Preheat oven to 450°. Combine sugar, salt, cinnamon, ginger, nutmeg and cloves. Stir in pumpkin. Add vanilla, evaporated milk, orange rind and egg whites. Beat until smooth. Pour into the pie shell. Bake 10 minutes at 450°. Reduce heat to 325°. Bake until knife inserted comes out clean, about 45 minutes.
Layer refried beans and Cheddar cheese. Mix cornmeal, buttermilk and egg and pour over cheese. Bake at 400° for 30 minutes.
Mix flour, cream cheese and margarine thoroughly. Form into a ball. Refrigerate overnight in a bowl covered with waxed paper. Roll out dough a half or quarter at a time on a board covered with powdered sugar. Use a pastry cutter to cut into approximately a 2-inch square or desired size. Place small amount of filling in center and fold as desired. Bake on an ungreased cookie sheet in a 350° oven for 20 to 25 minutes. Sprinkle with powdered sugar if desired.
Mix first 4 ingredients and blend well. Roll into balls the size of a small walnut. Roll each ball in unbeaten egg white and then in finely chopped nutmeats. Bake at 350° for 5 minutes. Remove cookie sheet from oven and make small depression in center of each cookie (use thimble). Fill hole with jelly. Return to oven and bake for 15 minutes or until brown.
Preheat oven to 375°. Halve and seed squash; place cut side down in shallow baking pan. Add	1/2-inch water to pan and bake 35 to 45 minutes	or until tender. Brown sausage well; pour off drippings. Stir in celery,	onion,	green pepper, Provolone and Parmesan cheese. Turn squash cut side up; dot with butter. Salt and pepper insides of squash. Fill with sausage mixture. Bake 15 additional minutes.
Bake chocolate cake as directed in 9 X 13 pan. Remove from oven and poke holes in top with handle of wooden spoon. Pour sweetened condensed milk over the top of the entire cake. Then pour topping over that. Cool completely. Cover with a thick layer of cool whip. Crush Heath bars into pieces and sprinkle over top. Store in refrigerator.
Place chocolate chips in a microwavesafe dish; cover with plastic wrap and microwave at Medium (5) 6 minutes. Stir in 1 cup whole	toasted almonds. Spread thinly over waxed paper covered cardboard	or cookie sheet. Chill until firm. Break into pieces.
Place all meat stew in 6-quart boiler. Cook until it falls to pieces, then add onions and potatoes and cook until tender. Add all vegetables; simmer for 2 1/2 to 3 hours. Serve with cornbread or saltine crackers.
Cook onion and green pepper in shortening until onion is transparent. Add hamburger, salt and pepper. Cook until meat is lightly browned. Remove from heat and drain. Arrange layers of meat mixture and macaroni in a 2 1/2-quart casserole dish. Mix mushroom soup with water. Add Worcestershire sauce. Pour mixture over meat and macaroni. Top with grated cheese. Bake at 375° for 25 to 30 minutes.
Put crust on bottom of pie plate. Mix Veg-All, cream of chicken soup and 2 boiled chicken breasts. Place in pie crust and put other pie crust on top. Bake at 350° until brown.
Preheat oven to 350°. Combine 1/2 stick of butter, rice, broccoli, Cheez Whiz, soup and onions in a 9 x 13-inch casserole dish. Dot the top with remaining 1/2 stick of butter and cook for 30 minutes.
Beat egg whites, gradually adding sugar - form soft peaks. Mix in chocolate chips. Drop by teaspoon full on foil or brown paper. Put in 375° oven immediately and turn off. Leave for two hours or overnight.
Sterilize jars. Cut up and pack cukes in jars. Add first five items to each jar of cukes.
Cream shortening; gradually add sugar, beating well. Add eggs and extract, beating well. Combine flour, baking powder, soda and salt. Stir into creamed mixture. Shape dough into 1-inch balls. Flatten slightly. Brush with egg white. Place sliced almonds on center of each cookie. Bake at 375° for 12 minutes or until lightly browned. Yield: 4 dozen.
Cube cheese. Put in crock-pot or double boiler. Add rest of ingredients. Stir often. Serve with chips.
After broccoli is cooked and drained, set aside. Brown meat and onions; drain. Add all other ingredients and broccoli. Heat over low heat until cheese is melted. Serve with tortilla chips.
Clean mushrooms with damp paper towels. Remove mushroom stems and finely chop; set caps aside. Combine mushroom stems and remaining ingredients, stirring well; spoon into mushroom caps. Place on lightly greased baking sheet. Bake at 350° for 25 to 30 minutes. Makes 2 dozen.
Place butter in a large glass mixing bowl. Microwave on High for 45 seconds to 1 minute or until melted. Add sugar, eggs and vanilla. Beat until creamy. Stir in dry ingredients just until blended. Fold in nuts. Spread evenly into an 8 x 8 x 2-inch square baking dish. Microwave on Medium-high (70%) for 8 to 10 minutes or until top appears dry and springs back when lightly touched. Turn dish 1/2 turn halfway through cooking. Allow to stand on a solid surface until completely cool. Cut into bars. Yields 16 brownies.
Prepare rotini as package directs. Drain well. Add next 5 ingredients in small bowl. Blend oil, lemon juice, soy sauce, garlic and ginger. Toss with rotini mixture. Chill. Garnish. Serves 4 to 6.
Cream sugar, butter and shortening. Beat in eggs. Add potatoes. Beat good. Add dry ingredients and nuts. Pour in a greased tube cake pan. Bake at 325° for 1 hour.
Bring first 3 ingredients to a boil in a saucepan. Cook for 6 minutes. Remove from heat. Add chocolate chips. Stir until melted. Add marshmallow creme, vanilla and pecans. Mix well. Pour into greased dish. Cool. Cut into squares. Yield: 5 pounds.
Stir all ingredients together. Add enough flour to make consistency of biscuit dough (about 3 1/2 quarts). Put in a bowl and brush with butter. Let rise until it doubles in size. Punch down. Pinch off into rolls. Brush with butter and let rise again until it doubles in size, then bake. Brush with butter when done.
Combine all ingredients except eggs. Put half of the meat in a meat loaf pan. Lay eggs on top of meat in a row. Place remainder of meat on top. Lay strips of bacon on top. Bake in 375° oven for one and a half hours.
Cook rice according to package directions. While rice is cooking, melt butter and saute onion. Stir in flour, salt and pepper. Gradually stir in half and half and broth.
Add water to drained juice to make 2 cups of liquid; bring to a boil. Stir in Jell-O and cranberry sauce. Refrigerate until slightly congealed.
Put all ingredients in a large bowl. Mix at high speed until well blended. Serve with chips.
Mix first 6 items (leave raw). Boil chicken or shrimp with water and salad dressing mix. Mix all together and chill overnight.
Combine sugar, water, cinnamon and cloves. Bring to a boil. Cover and simmer for 10 minutes. Strain and discard spices. Chill. Combine with apple juice, apricot nectar and lemon or lime juice. Makes 5 cups base.
Combine ingredients thoroughly and reserve 2 tablespoons. Press mixture firmly against the bottom and sides of a 10-inch tube pan. Pour in filling and sprinkle with reserved graham cracker mixture.
Cook in boiler the first 3 items until thick. Pour over bread slices arranged in a baking dish. Bake 45 minutes at 350° or 300° until bubbly and thick.
Preheat oven to 350°. Combine half of cheese with chicken, tomatoes, olives, chilies and onion. Mix well with 1 cup taco sauce. Dip each tortilla in remaining taco sauce. Top with 1/3 cup of the filling, roll up and place seam side down in a buttered 13 x 9-inch pan. Spread remaining taco sauce over tortillas. Cover with foil and bake 30 minutes. Remove foil and sprinkle with remaining cheese. Return to oven until cheese melts. Serve immediately.
Blend cream cheese, butter and onion. Fold in crab meat. Cut muffins into fourths. Spread topping on each piece of muffin. Place under broiler for five minutes. Serve hot.
Beat butter well; add eggs one at a time, beating well. Add vanilla and lemon or almond extract. Add confectioners sugar. Add flour; beat well. Bake in ungreased tube cake pan for 1 hour and 10 minutes at 325°.
Marinate chicken wings overnight in wet ingredients (sugar, ginger, soy sauce, water and garlic salt combined). Bake at 400° on cookie sheets covered with aluminum foil for 20 minutes. Turn wings over. Bake another 20 to 25 minutes. Keep warm in crock-pot to serve at a party.
Combine vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimento and 1/2 can of the onions. Pour into 1-quart casserole. Bake uncovered at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered for 5 minutes longer.
Brown margarine or butter lightly. Stir in bread and cracker crumbs. Put thin layer in the bottom of a shallow buttered dish. Cover with oysters and add salt and pepper. Then add half each of the liquor or cream. Repeat the oyster and crumb layers, but not more than 2 layers. Bake for 30 minutes in a 400° oven.
Dissolve jello in boiling water. Stir in cold water. Chill until set.
Slice the squash and chop the onion; simmer them together with a little water until tender, 10 to 15 minutes. Drain excess water and stir in the other ingredients, reserving 1/4 cup of cheese. Pour the mixture into a greased casserole; sprinkle with the reserved cheese and bake at 350° for 20 minutes or until firm. Serves 6.
Melt butter in heavy skillet; stir in flour and add rest of ingredients. Stir well. Bake for 25 minutes at 325°. Let set for 5 minutes before serving. Bake in 8-inch wide or 2 to 3 deep pans.
Thoroughly mix ingredients, except carrots. Fold in carrots. Bake at 350° for 45 to 60 minutes. Use Bundt pan, lightly greased and floured.
Cream margarine and add sugar, eggs, salt, soda, vanilla and bananas. Mix well. Add flour a little at a time until all mixed. Add nuts and mix again. Sprinkle brown sugar over batter. Bake at 350° for 1 hour. Check earlier if you have an extra hot oven.
Defrost shrimp and rinse. Mix shrimp and all ingredients well and form into a ball. Serve with crackers or vegetables.
Stir lemon juice in milk. Add other ingredients and pour into baked graham cracker shell. This makes two 9-inch pies. Chill, but is better frozen to serve.
Cook broccoli and drain. Saute onions in oleo, add soup and 1 can water. Add broccoli, cheese and cooked rice. Mix thoroughly. Put in casserole dish, sprinkle with paprika and bake 20 to 25 minutes in 350° oven.
Sift sugar and flour together. Mix with margarine. Add well beaten egg yolks, milk and coconut. Pour in uncooked pastry shell and bake at 350° until almost firm. Beat 3 egg whites until almost stiff; then add 4 tablespoons sugar (1 at a time), while continuing to beat. Spread on pie and brown in oven at 325°.
Mix all ingredients together and bake at 350° for 20 to 30 minutes.
Remove the stems from the mushrooms, chop finely and saute in the butter about 6-8 minutes until tender. Stir together the bread crumbs, soup mix, almonds and cheese. Stuff the mushroom caps and bake in a greased 15 x 10 x 1-inch pan, uncovered, at 425° for 12-15 minutes.
Cut cukes into long thin strips. Bring water, salt, sugar and vinegar to a boil; cool. Pack cukes into 2 half gallon or 1 gallon jug. Pour mixture over cukes and add 1 clove garlic and fresh dill. Put in refrigerator and don't use for 24 hours. Always keep refrigerated. You may use quart jars if you wish. It will make 2 to 3 quart jars.
Cover ground chuck or round in water in large container and simmer until red is out. Add all other ingredients and water if needed to keep this consistency so chili will not be too thick.
Heat oven to 350°. Mix yellow cake mix with egg. Melt 1/3 cup margarine into a 13 x 9-inch pan. Press cake mix/egg mixture into the pan. Bake for 12 to 18 minutes. When cake is still hot, spread miniature marshmallows on top.
In a skillet over medium-high heat in hot olive oil, cook chicken until golden brown. Remove thighs to plate as soon as they brown. Drain fat from skillet. In the same skillet, add marinara sauce, sugar and salt, stirring to remove brown bits from bottom of pan. Return chicken to skillet. Heat to boiling. Reduce heat to medium-low. Cover and cook chicken until it is fork-tender, about 20 minutes turning meat once.
Cook beans until done. Add brown sugar and mustard a little at a time, to your taste. Add tomatoes and cook until hot.
Mix together brown sugar and butter and spread over top of batter. Sprinkle nuts on top. Bake at 350° for 1 hour.
Fry sausage, crumble, and pat dry on paper towels. Add sausage and cheese to dry bisquick. Mix together. Add spices and milk. Roll in balls. Bake at 400 degrees for approximately 10 minutes.
Mix the Cool Whip with the pineapple. Mix all ingredients together. Chill.
Combine all ingredients, except soda and popcorn, in 2 quart dish. Bring to a boil and then cook on full power for 2 minutes. Remove from microwave and stir in soda. Put popped corn in brown grocery bag. Pour	syrup mixture over corn, close bag and shake. Cook in bag	on full power for 1 1/2 minutes. Shake and cook another 1 1/2 minutes. Pour onto a cookie sheet and cool.
Preheat oven to 400°. In large bowl, combine first 4 ingredients. Stir in crushed crackers and raisins. In another bowl, stir together dry ingredients and add to egg mixture, stirring just until moistened.
Cook broccoli until tender. Place slice of Swiss cheese on top of ham slice, top with broccoli and roll up. Place cut side down in greased baking dish. Cover with soup. Bake at 350° for 15 to 20 minutes or until heated through.
Mix flour, brown sugar and margarine together and pat into 13 x 9-inch pan. Bake at 350° for 10 to 15 minutes. Beat 5 eggs until thoroughly mixed. Add syrup, sugar, salt and vanilla. Beat together and add pecans. Pour on the crust and reduce heat in oven to 275° and bake for 50 minutes.
Boil potatoes until soft; drain and cool. Add remaining ingredients and stir together. This is better if prepared a day in advance and refrigerated overnight.
Saute onion in margarine in large skillet until tender. Stir in all other ingredients, except broth. Heat, stirring constantly, until bread cubes are slightly toasted. Then, stir in enough broth to moisten mixture slightly, but not soggy! Heat, tossing lightly until hot.
Saute celery and onion in butter. Cook broccoli and drain. Add to other ingredients and pour in casserole. Sprinkle with paprika and bake until bubbles like macaroni and cheese at 350° for 30 minutes.
Shred and core cabbage, then boil with bay leaf, onion, sugar and salt. Simmer for 15 minutes. Remove from heat; add vinegar and apples. Garnish with bacon bits.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs and milk; add to sausage mixture, stirring just until moistened. Spoon into greased muffin pan 3/4 full. Bake at 350° for 35 to 40 minutes.
Spread	peanuts on a	large glass pizza plate or pie plate. Microwave	at High for 7 minutes or until nuts are lightly toasted, stirring at 2 minute intervals. Let stand 5 minutes, stirring every minute; set aside.
Select fresh green broccoli and cut away or peel tough stalks. Freshen in cold water for 1 hour. Dice or slice tender stalks and break flowerets into small bits. Add other ingredients and toss.
Rinse and dry mushrooms. Remove stems. Chop stems and any caps that are broken. Saute onions in butter. Add chopped mushrooms and pieces. Cook until soft. Add cream and salt and pepper to taste. Add Stove Top stuffing from the box. Add about 1/2 of the box, more or less depending on the size of the mushrooms. Cook until thick.
Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan; set aside. Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and salt, stirring until combined. Stir in vanilla and remaining 1 cup pecans. Pour batter into prepared pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a rack.
Combine milk, powdered sugar and oleo. Mix until smooth and creamy. Add coconut, walnuts and cherries; mix thoroughly. Chill 1 hour. Form into small balls. Chill another 2 hours. Melt chocolate. Dip individually into chocolate. Place on waxed paper to cool. Chill in refrigerator. Makes about 150 pieces.
Sprinkle soda over dates. Pour boiling water over dates and soda. Add margarine. Stir and let cool. Add egg. Sift together flour, sugar and salt; add to date mixture. Stir in pecans or walnuts. Bake in greased pan for 30 minutes at 350°.
Mix together cream cheese, onion, salt and Accent. Add 2/3 chopped beef. Shape into ball. Press remaining beef on outside of ball.
Heat oven to 425°. Prepare pie crust according to package directions for two-crust pie, using 9-inch pie pan.
Boil chicken and remove bones. Place in bottom of casserole dish. Mix soup and water and pour over chicken. Add broth to stuffing mix. Spoon over chicken and soup. Bake for 35 to 45 minutes in 350° oven.
In large bowl, mix beef, crumbs, 1/2 of the Velveeta (cubed), egg, onion and pepper. Shape into loaf. Bake at 350° for 40 to 50 minutes. Melt the remaining cheese with 2 teaspoons milk and pour over meat loaf before serving.
Layer scrambled eggs, mushrooms, cheese and soup. Bake at 350° for 20 to 30 minutes.
Combine chicken, onion and salt and refrigerate for several hours. Meanwhile, cook the cup of macaroni rings. After sitting time, add grapes, oranges, celery, almonds and macaroni to chicken mixture. Then, add salad dressing. Mix and refrigerate until ready to serve. Then, fold in whipped cream before serving.
In a pan, mix and bring to a boil; cook 5 minutes. Leave cake in pan and punch holes in it with handle of wooden spoon. Pour icing over cake and let stand for 2 hours.
Dip chicken breast or cut up chicken in 1/2 cup Pet milk. Coat chicken in mixture of flour, pepper and salt. Melt oleo in casserole. Place coated chicken in pan and put in 425° oven for 30 minutes. Turn the chicken and pour over it the soup, water and remaining Pet milk. Bake 30 minutes at 325°.
Hollow out top of bread loaf. Mix sour cream, cream cheese, grated Cheddar cheese, chiles and onions. Put in loaf. Wrap in foil. Bake at 300° for 1 hour.
Place tomato slices in a serving bowl. Combine remaining ingredients and pour over tomatoes. Allow to marinate 1 hour or longer.
Cut meat into 1/2-inch pieces. Brown in oil in pan. Reduce heat to low, add onion and garlic. Cover, cook for 10 minutes. Add carrots and green pepper. Combine remaining ingredients. Stir into skillet. Cover, simmer 10 minutes longer. Serve with rice. Serves 4.
Cover squash, onions and peppers with cold water that has 2 Tbsp. salt (pickling) added to it. Let stand for 2 hours, then drain off water. Make a syrup of vinegar and sugar. Put mustard see and celery seed in a cheese cloth and put with syrup mixture. Boil mixture then add drained squash, onions, and peppers. Bring to a boil again and cook for 5 to 10 minutes. Pack in hot jars and seal.
Mix together boiling water, margarine, baking soda and raisins. Let stand 3 hours. Then add remaining ingredients. Mix well and divide evenly in three 1 pound coffee cans which have been sprayed with Pam or well-greased. Bake at 325° for 1 hour and 15 minutes.
Crush cornflakes. Mix all ingredients until blended. Add salt and pepper to taste. Divide into 1-inch balls. Press flat and place on greased cookie trays. Bake at 375° until lightly brown. They bake very quickly, depends on individual oven and thickness of tray and cheese.
In a large bowl, stir mayonnaise with next 5 ingredients until mixed; add remaining ingredients except lettuce and mix well. Cover and refrigerate. Serve on lettuce leaves. Contains 410 calories per serving.
Mix all ingredients, pour in greased casserole dish. Sprinkle Pepperidge Farm Stuffing on top. Bake in preheated oven at 350 degrees for 45 minutes.
Cream butter and add sugar; mix thoroughly. Add beaten eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with milk and vanilla. Knead dough well and shape as desired. Dip in sesame seed and bake at 350°, about 15 to 20 minutes.
Sprinkle onion soup and water over meat. Lay roast on 2 to 3 layers of heavy-duty foil. Add whole carrots and whole potatoes. Add mushroom soup. Fold up foil to close.
Mix sugars and shortening after creaming; add eggs and beat. Add dry ingredients and mix throughly. Stir chocolate chips, oatmeal and bran. Bake at 350° for 10 minutes on an ungreased cookie sheet.
Soften cream cheese to room temperature. Combine braunschweiger, 1 package cream cheese, onion and half of bacon bits. Mix thoroughly and form into ball. Beat remaining package of cream cheese until fluffy, spread over outside of braunschweiger ball. Cover completely and sprinkle with remaining bacon bits. Chill.
Heat wok to medium-high. Add 1 teaspoon oil. Whisk eggs and add to wok until omelette is formed. Flip (in 2 minutes). Remove omelette and chop into bite size chunks. Save in large bowl.
Mix first 3 ingredients together, then add rest of ingredients. It makes about 3 cups. Put 3/4 inch grease in large frypan. Spoon mixture into grease (hot). Turn when light brown. When light brown on both sides, it is done.
Place oleo and peanut butter in saucepan. Heat and stir until all melts together smooth. Remove from heat and gradually stir in powdered sugar.
Combine mashed figs, sugar and jello and mix thoroughly. Let stand 30 minutes. Slowly bring to a boil and boil slowly for 10 to 15 minutes. Pour into jars and process in water bath for 10 minutes. Can be mixed and stored in refrigerator overnight.
Place beef, beef broth, vinegar and onion into a crock-pot. Cook until tender. Separate meat from juice. Place meat into 9 x 13-inch baking pan. Mix in vegetables with the meat. Pour juice into saucepan and bring to a boil. Put flour and 2 cups milk into jar and shake until well blended. Add mix to beef juice and stir until it returns to a boil, then add mushroom soup and stir until well blended.
Preheat oven to 375°. Beat shortening and sugar until creamy. Add eggs and vanilla. Beat well. Add flour, soda and salt. Mix well. Stir in oats and nuts. Mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookies. Bake 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack and let cool completely.
Mix all dry ingredients. Cream sugar and margarine. Add eggs; alternate milk and flour. Blend well. Add remaining ingredients. Bake in loaf pan at 350° for 1 hour.
Mix together. Add flour to consistency. Let dough rise once; knead down. Let rise second time; roll out and cut with glass. Place in pan. Let rise again and bake at 375° until done.