HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and sugar. Melt butter. Gradually add sugar mixture to butter. Add milk, eggs, syrup and vanilla, blending as you go. Prick unbaked pie crust in bottom with a fork. Pour mixture into crust and sprinkle pecans on top of mixture. Bake at 325° for approximately 50 to 60 minutes or until pie does not shake in the middle. Best to use a deep-dish pie crust.
In mixing bowl, mix sugar, cinnamon, nutmeg, ginger and salt together. Set aside.
Blend the yeast, shredded wheat, water and shortening. Add molasses, then the other ingredients. Knead 5 minutes; let rise 3 times its size. Knead and shape into loaves. Bake at 350° for 40 minutes.
Mix all together in order as any cake. Pour into a greased and floured pan (9 x 13-inch). Bake at 350° for 35 to 45 minutes. Cool and spread on icing.
Melt shortening and margarine until it bubbles; add to sugar. Stir in the molasses. Dissolve soda in boiling water and add to mixture. Sift in approximately 4 pounds flour. Add spices along with the flour. The dough should be almost stiff enough to roll. Cover and let set overnight. Do not refrigerate. On a floured, cloth-covered board, roll dough as thin as possible. Cut with cookie cutters and place on a greased pan. Bake at 275° for exactly 10 minutes. Let cookies cool before removing from pan. Makes 7 to 8 pounds of cookies.
Liquify strawberries in blender; combine with juices and amount of water to dilute Hawaiian Punch or more if necessary. Just before serving, add ginger ale.
Spread cream cheese in baking dish. Cover with chili. Top with Cheddar cheese and microwave for 7 to 8 minutes at 50% power or until cheese is melted. Serve with tortilla chips.
Preheat oven to 350°. Combine cream of chicken soup, ham, onions, sour cream, and 8 oz. of cheddar cheese and mix well. (Reserve 8 oz. of cheddar cheese for topping.) Add Potatoes o'brien and stir well. Place in 9x13 inch baking dish. Place reserved cheddar cheese on top. Cover with aluminum foil and bake 45 minutes. Remove from oven and remove aluminum foil. Bake additional 15 minutes.
Combine oats and milk; let stand 10 minutes. Stir in remaining ingredients. Cook on nonstick pan, 1/2 cup per pancake. Two pancakes = 179 calories, 4 grams fat.
Brown the meat and onion, then add the cocktail juice and 1/2 cup of water (I use 3/4 cup) and simmer for 30 minutes. Then add frozen mixed vegetables. When the vegetables are cooked (which is about 20 to 30 minutes), add cream of mushroom and cream of celery soups. Heat well (approximately 15 minutes) at low heat, and it is ready to serve. You may add salt and pepper to taste.
Mix first 5 ingredients. Spray Pam on oblong baking dish. Layer water chestnuts, chicken and broccoli and top with mixture. Cover with foil and bake in 350° oven for 35 minutes.
In large bowl, combine flour, sugar, baking powder, soda and salt. In medium bowl beat together melted margarine, Ricotta, milk, eggs and extract. Add Ricotta mixture to dry ingredients; stir just until blended. Fold in rhubarb and nuts. Scoop batter into greased and floured 9 x 5 loaf pan. Bake at 350° about 50 minutes. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. Sprinkle with confectioners sugar. Store in an air tight container.
Mix well with fork the butter, cream cheese and salt. Work in the softened flour as a pastry. Chill. Roll out; cut in circles. Put date stuffed with walnut or pecan; pinch up center to shut. Bake in moderate oven for 15 minutes.
Mix in pan the sugar, cornstarch and salt. Stir milk in gradually. Cook, stirring constantly, until mixture boils. Remove from heat. Stir in vanilla.
Fry or microwave the bacon. Make toast. Spread toast with chunky peanut butter. Top with bacon and toast.
Fix pie mix by box directions. Let cool in refrigerator. Crush wafers. Add 1 large tablespoon peanut butter and melted margarine; press to make crust. Mix the Cool Whip (saving 1/2 to 1 cup for top), peanut butter and powdered sugar. Mix with spoon by hand. Put on top of crust. Add pie mix on top of Cool Whip. Top with blobs of Cool Whip and grated Hershey bar.
Cream Crisco and butter with sugar. Add flour and eggs alternately. Add vanilla. Pour into pan and bake at 325° for 1 hour.
Boil sugar, syrup and water until it will spin a thread (240°). Add peanuts and salt and continue cooking slowly over a low fire until it turns a golden brown at the hard-crack stage (300°). Remove from fire and add butter, baking soda and vanilla. Stir quickly. Spread on two large cookie sheets that have been well buttered. Cool and break into pieces.
Blanch green beans in boiling water for 5 minutes, until tender-crisp. Rinse under cold water and drain. Rinse spinach thoroughly and drain. Tear into bite-size pieces. In a large bowl, toss all ingredients together until well blended. Makes 6 to 8 servings. Very tasty!
Cook macaroni according to package directions. Drain. Add margarine and all of the cheeses. Stir until cheese melts. Pour into a 9 x 13-inch baking dish. Grate just enough Cheddar cheese to cover top. Then brown.
Combine cider, ginger ale and juices. Add ice and fruit slices. Serve.
Preheat oven to 350°. Place butter in a square pan and melt in oven. Sprinkle in crumbs and stir well. Press mixture to bottom of pan. In a bowl, mix milk, sour cream and lemon juice. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. In a small bowl, mix nuts and cinnamon. Sprinkle over pie gently. Bake 20 to 25 minutes or until set. Cool slightly. May be served warm or cold.
Mix 1/3 cup Pet milk with cake mix and butter. Put 1/2 in a pan and bake 5 to 7 minutes at 350°. Pour the Pet milk that is left over 1/2 pound caramels. Melt and pour on top of cake mixture. Mix chocolate chips and nuts and pour on top of the caramel. Cook 18 to 20 minutes at 350° (no longer).
Saute chilies and garlic in oil, in large nonstick skillet, over medium-high heat until soft. Add tomatoes, breaking up, reserved liquid, onion and oregano. Simmer 30 minutes until thick.
Mix and put in greased muffin pans. Serve hot with butter. Tastes great! Really!
Mix together. Form into small balls. Roll in granulated sugar. Press into top of each cookie with thumb, a piece of pecan or candied fruit. Bake at 350° for about 10 minutes.
Score both sides of steak in a diamond pattern. Rub with garlic. Place in a shallow bowl. Coat lightly with the vegetable oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon white pepper. Let steak stand for 30 minutes.
Drain juice from fruit cocktail. Mix all fruit, pecans and marshmallows with enough mayonnaise to moisten.
Combine sugar, cornstarch and salt. Add beaten egg yolks. Stir in milk; cook over slow heat until thick. Add vanilla and coconut. Save enough coconut to put on top of egg whites. Beat egg whites. Add 1/4 cup sugar gradually. Place in preheated 350° oven and bake until golden brown.
Crumble beef into heated skillet. Add onion. Cook over medium heat until meat loses red color. Combine soup, milk and chilies. Mix until smooth. Combine beef and soup mixture. Cover bottom of greased 9 x 13-inch pan with half of the tortillas quartered. Spoon 1/2 of hamburger mixture over tortillas and arrange second layer as first and top with cheese. Bake, uncovered, in preheated oven at 350° about 30 minutes or until bubbly. Yields 8 servings.
Dissolve marshmallows in 1/2 cup milk (may want to use a double boiler to dissolve). Stir in Hershey bar until melted. Cool this mixture. Add 1/2 pint whipped cream. Pour in pie shell. Refrigerate 4 hours. Can garnish with whipped cream.
Beat together, cheese and milk then add lemon juice and fold in. Add fresh sliced strawberries and pour in baked pie shell. Do not sugar the strawberries.
Brown hamburger and drain well. Add diced cheese, parsley, salt, pepper, bread, milk and egg. Mix well. Boil noodles and stuff with meat mixture. Put some spaghetti sauce on bottom of cake pan and put noodles in (tightly). Top with remaining sauce. Cover with foil and bake 1/2 hour at 350 - 375 degrees. Remove foil and top with parmesan cheese and a bit of parsley for color. Bake an additional 15 minutes.
Preheat oven to 325° if using a silver 9-inch spring-form pan (or to 300° if using a dark nonstick spring-form pan). Mix crumbs and butter; press firmly onto bottom and 2-inches up side of pan. Place caramels and milk in small microwavable bowl. Microwave on High 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture for later use. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.
Put all ingredients into a saucepan. Cook over medium heat for 3 minutes. Dough will become hard to stir. Take off heat. Let cool; knead. Place in plastic sack or wrap. Will keep for a long time.
Mix meat, egg, milk, rice, chile powder and 1 teaspoon salt. Form 1 1/2-inch balls. Brown. Combine tomatoes, water, onion and salt. Bring to boil; add meat balls. Cover and cook slowly about 1 1/2 hours.
Combine all ingredients in a	blender. Combine fruit juices and ginger ale. Pour over block	of ice. Float over block of ice. Float orange slices on top of punch.	Yields 50 servings.
Mix and soak all ingredients for 2 to 3 days, the longer the better. Mix every day.
Mix all the ingredients in a 9 x 13-inch baking pan. Sprinkle top with 1/2 cup brown sugar and 1/2 cup pecans. Bake 30 minutes at 350°.
Wash chicken and dry. Shake in bag flour, poultry seasoning and ginger with chicken. Bake at 375° for 1 hour. Melt 1 stick butter and baste every 1/2 hour.
Preheat oven to 350°. Cook spinach for 5 to 8 minutes or as directed on package. Drain and mix with cream cheese, 4 tablespoons butter, salt and pepper. Pour into casserole. Melt remaining butter. Toss with crumbs and sprinkle over casserole. Bake 20 to 30 minutes. Even spinach haters like this! Serves 4.
Heat oven to 425° (hot); mix sugar and flour. Mix lightly through berries. Pour into pastry lined pie pan. Dot with butter; wet around edge of pie crust. Cover with top crust, which has slits cut in it. Seal and flute.. Cover edge with 1 1/2-inch strips of aluminum foil to prevent excessive browning. Bake for 35 to 45 minutes or until crust is nicely browned and juice begins to bubbly through slits in crust. Serve slightly warm.
Cook and drain apricots. Combine with 3/4 cup sugar and water; cook about 5 minutes, stirring, until slightly thickened. Set aside.
Flour and brown steak in hot oil on both sides. Combine tomato sauce, sugar, vinegar and Worcestershire sauce and pour over meat in skillet. Add salt and pepper to taste. Simmer, uncovered, 5 minutes. Add onion slices, cover and bake 1 1/2 hours at 350° or until tender.
Preheat oven to 375°. Brown meat and onions in a skillet, drain grease, if necessary. Stir in the taco seasoning mix, beans and tomato sauce. Simmer 5 minutes. Unroll dough into 4 long rectangles. Place in ungreased 15 x 10-inch jellyroll pan. Press over bottom and 1 inch up sides to form crust. Bake at 375° for 25 to 30 minutes or until golden brown. Sprinkle with cheese. Return to oven until cheese is melted, about 2 to 3 minutes. Cut into squares and top with chopped lettuce, tomatoes, taco sauce, sour cream, etc.
Mix dry ingredients together in a bowl. Slowly add water and oil and knead to a pliable dough. Add a little salt and flour if sticky. Add drops of food coloring and knead until the desired color is achieved. Keep in an airtight container. Do not refrigerate.
Combine sugar, corn syrup and 1/2 cup half and half in a heavy saucepan. Cook over low heat, stirring constantly, until mixture reaches soft ball stage (230° on candy thermometer). Add 1/2 cup half and half; cook, stirring constantly, until mixture reaches soft ball stage again. Add remaining half and half; cook, stirring constantly, until mixture again reaches the soft ball stage. Remove mixture from heat; add coconut, butter and vanilla. Stir until butter is melted. Pour into a greased 8 x 4 x 2 5/8-inch loaf pan; let stand until cool. Turn candy out onto a marble slab or waxed paper. Cut into 1-inch squares. Let stand overnight. Wrap individually in plastic wrap. Yield: About 32 (1-inch) pieces.
Layer cream cheese, chili and cheese. Sprinkle onions and green peppers on top. Bake until the cheese is melted in a 350° oven. Serve hot with Doritos or tortilla chips.
Combine dry ingredients. Add liquid and bake in oven at 250° for 1 1/2 hours; stir frequently.
Cook noodles, drain. Saute beef, crumbly. Stir in tomato sauce and spices; simmer for 5 minutes. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. In a greased 2-quart casserole spread half of the noodles, half of meat mixture and all of the cheese-sour cream mixture. Then last half of noodles, cover with remaining half of meat mixture and top with shredded Cheddar cheese. Bake at 350° for 30 to 40 minutes. May be assembled a day ahead, refrigerated. Allow extra baking time if chilled.
Mix all ingredients in saucepan. Cook until onion is tender on low heat. This sauce can be used as a table sauce or as a sauce for ribs or chicken.
Heat oven at 400°. Mix all ingredients; drop onto greased cookie sheet by using a teaspoon and space between each.
Mix first 6 ingredients together. Shape into logs with hand (about 2-inches long). Chill for one hour or more.
Mix all ingredients together. Pour mixture into greased tube pan. Bake (on middle rack) 2 hr at 250°.
Dice potatoes and 1 onion. Add salt and pepper. Cook until done. Mash with potato masher. Add 1 small can evaporated milk. Add milk and butter and celery salt. Heat to boiling. Don't overboil or it will curdle.
Butter a 9 x 13 pan. Set aside. Mix cocoa, sugar, and salt in a large, heavy pan. Stir in both milks. Cook over med heat, stirring constantly until mixture comes to full boil. Boil without stirring until mixture reaches a soft ball stage (234° on candy thermometer). Remove from heat, add vanilla, and butter, but DO NOT STIR. Allow to cool until lukewarm (about 110°). Beat with wooden spoon until fudge thickens. Spread quickly into buttered pan. Cool completely. Cut into squares.
In a bowl, toss apple with lemon juice. Stir in celery, nuts, raisins and if desired grapes.
Dissolve yeast in 1 cup lukewarm water. Set aside. Heat together Crisco, boiling water, sugar and salt until melted. Mix flour and eggs with yeast mixture. Mix flour mixture with shortening mixture after shortening mixture has cooled. Mix all with electric mixer. Let rise until double, about 1 1/2 hours. Knead 100 times. Roll dough to 1/4-inch thick. Cut up into 1 to 2-inch squares. Dip each piece into melted butter. Place in Bundt pan. Rise until double. Bake at 350° for 30 to 35 minutes.
Mix together, put in greased pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes at 350°.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Add milk, stirring constantly. Cook until sauce is smooth and thickened. Arrange alternate layers of potatoes, onion and salami in a buttered 2-quart casserole, covering each layer of potatoes and meat with hot sauce.
Dissolve jello in 2 cups of boiling water. Add cranberry sauce and crushed pineapple with juice; mix well. Add pecans. Place in refrigerator and congeal.
Simmer first four ingredients 3 to 4 minutes. Swirl in sour cream.
In a large pot (not black), saute onions and bell peppers until done. Add shrimp, Tony's seasoning, salt, pepper and garlic to taste. Cook until shrimp are pink on medium heat. Add Velveeta. Slowly stir in half and half; do not boil. Simmer until cheese is melted and all ingredients are hot (not boiling).
Mix together in microwave bowl. Cover with Saran Wrap. Cook on High temperature for 3 1/2 minutes. Stir and repeat 3 1/2 minutes. Stir again, recover and let cool. Store in refrigerator.
Put cooked broccoli in 9 x 13-inch casserole dish. Mix onion with chicken and put on top of broccoli. Mix mayonnaise, soup and lemon juice. Put on top of chicken. Prepare stuffing mix as directed. Put on top of soup. Bake at 350° for 30 minutes. During the last 5 to 10 minutes, add cheese. Serves 8 to 10. May be divided into 2 small casseroles. Freeze one.
Grate rind and squeeze juice. Mix sugar into it and then add skim milk. Freeze in a 9 x 13-inch pan until crystallized (2 to 3 hours). Mix with a beater. Put in Tupperware bowl for 2 to 3 hours. Serve. (If you use more than one lime, be sure to add more sugar.)
Form loaf in pan. Bake at 350° with the syrup. Bake about 1 1/2 hours, possibly with reduced heat the last half hour. Baste occasionally with syrup. Syrup will be thick when done.
In a large skillet, saute onion and garlic in oil until tender. Add tomatoes, oregano, basil, salt and pepper. Cover; simmer for 20 minutes. Place ziti in an ungreased 11 x 7 x 2-inch baking dish. Cover with sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with both cheeses. Bake 10 minutes longer, or until cheese melts. Yields 6 to 8 servings.
Microwave: In a 2-quart casserole dish, blend soup, mayonnaise and paprika. Stir in chicken and vegetables. Cover. Microwave on High 10 minutes or until chicken is no longer pink, turning once during cooking. Let stand, covered, 5 minutes. Stir before serving. Serve over hot cooked rice. Serves 4.
Mix all ingredients. Pour into 9 x 13-inch pan. Bake at 375° for 45 minutes.
Combine sugar, vinegar and spices; bring mixture to the boiling point and pour over tomatoes. Let stand 4 hours or overnight. Drain off liquid and cook until it coats a spoon. Add tomatoes and cook until clear (about 12 minutes). Seal in clean hot jars immediately.
Wash chicken carefully. Place in a saucepan with water and cook 2 hours or until tender. Add salt and pepper at end of first hour. Remove chicken and keep warm. Add leeks and rice to soup and cook 25 minutes. Remove chicken from bones and add to soup. Cook 5 minutes more and serve.
Blanch green beans in boiling water for 3 to 4 minutes. Plunk into ice water to prevent continued cooking. Drain. Saute shallots and bell pepper in butter for 3 to 5 minutes or until tender. Stir in green beans, salt and pepper. Cook just until heated. Serve immediately.
Prepare cake mix using eggs, water and oil as directed in basic recipe. Reserve 2 cups of yellow batter. Pour remaining yellow batter into prepared 10-inch tube pan. Combine 1 cup reserved batter, cherries and red food coloring. Spoon over yellow batter. Blend remaining yellow batter, marble pouch, chocolate chips and 2 tablespoons water. Spoon over batter. Swirl batter in pan to marble. Bake at 350° for 35 to 45 minutes.
Preheat oven to 325°. Cream butter. Slowly add sugar and beaten eggs and beat until airy. Add melted chocolate and vanilla. Fold in flour, baking powder and salt.
Mix butter, mustard, onion and poppy seeds. Cut the crust from the loaf - DO NOT remove the bottom crust. Slice 3/4 of the way through the loaf every 1 to 1 1/2 inches. "Paint" the entire loaf with the mustard mixture (between the slices also-not the bottom). Fold one or two slices of cheese and place between each bread slice across the loaf. Top each slice of bread with a slice of partially cooked bacon. Bake in a 350 degree oven of 15 minutes. The cheese should appear "melty". Place the loaf under the broiler to brown the bacon, watching closely so it doesn't burn. Slice and serve with your favorite soup.
In a 5-quart kettle, cook bacon over medium heat until it begins to brown. Mix in onion, mushrooms, garlic and carrots. Cook, stirring, until onion is soft. Add broth, tomatoes, salt, basil, thyme and pepper. Bring to boiling. Cover. Reduce heat and simmer 15 minutes.
Put in 9 x 12-inch dish a layer of stuffing. Pick chicken off bones and lay on top of stuffing. Add layer of cooked broccoli. Add layer of noodles (if desired). Add 1 can of cream of chicken soup. Bake at 350° for 30 minutes.
In an electric frying pan, place the following in 1 layer: bacon on bottom, cubed round steak, sliced carrots and finish with potatoes on top. Salt and pepper on top to taste. Cook for 10 to 15 minutes at 325° and turn down to 275° for another 45 minutes.
Heat oven to 450°. Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes, or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Makes 10 to 12 biscuits.
Allow sausage to come almost to room temperature for easy spreadability. Open rolls, but do not separate. Roll entire contents into 8 x 12-inch sheet pan. Spread 1/2 pound of sausage on each can of rolls. Roll in jelly roll fashion from long side of dough. Slice into 1-inch sections. Place on cookie sheet with 1-inch sides. Bake at 400° for 25 minutes or until sausage is well cooked. Drain on paper towels.
Mix graham cracker crumbs, 1/2 cup sugar and melted oleo. Press into a 9 x 13-inch pan.
Thoroughly mix sour cream, mayonnaise and celery seed. Toss lightly with cabbage, marshmallows, grapes and pineapple. Chill several hours. Toss lightly before serving. Can be made ahead. Makes 8 to 10 servings.
Combine all ingredients in a large bowl. Using a large spoon (or fingers), mix well. Roll dough into 3/4 x 1-inch diameter. Place on an ungreased cookie sheet. Bake in a preheated 350° oven for 11 to 13 minutes. Cool briefly on a cookie sheet. Remove to wire rack to cool completely. Store in airtight container. Makes about 6 dozen.
Bake cornbread in square pan. Combine soup, milk and Worcestershire sauce. Heat over moderate heat, stirring until smooth. Fold in eggs and pimento into soup mixture. Split cornbread. Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
Cream shortening, flavoring and salt on low speed. Alternately add confectioners sugar and milk. Beat on high speed for 2 to 3 minutes.
Place croutons on bottom of greased 9 x 13-inch pan; top with cheese. Cook sausage in skillet until brown; drain. Crumble sausage over cheese. Beat eggs; mix with mustard, milk, mushroom soup and mushrooms. Pour over sausage. May be refrigerated overnight if desired. Bake in preheated oven at 300° for 1 1/2 hours. May be reheated. Serves 8.
Saute onion and green pepper in small amount of butter. Mix together remaining ingredients. Add onion and pepper to mixture and pour into a greased 8 x 8-inch pan. Bake at 350° until golden.
Cook Minute rice by following directions on box. Drain any excess water. Mix in butter, milk, cream of mushroom soup and soup mix. Cook until melted and hot. Serve with chow mein noodles on top.
Preheat oven to 350°. Brown ground beef and drain. Add next 4 ingredients. Simmer, uncovered, for 30 minutes. Cook noodles in salted water until done. Rinse in colander. Beat eggs, add rest of the ingredients except Mozzarella cheese. Layer half the noodles in a 13 x 9-inch baking dish. Spread with half the cheese filling, half the sauce, then the other half of the Mozzarella cheese. Bake 30 minutes at 350°. Let stand 10 minutes before serving.
Grease 9 x 13-inch rectangular metal pan. Mix all ingredients together. Pour into pan. Bake 45 minutes at 350°.
Cook until birds are done and the meat begins to fall from bones. Add half of the catsup and Worcestershire sauce after it has cooked 45 minutes and the other half about 1/2 hour before it is done. Then, the flavor cooks into the meat. Hope you like it.
Cook rice and set aside. Fry bacon and crumble. Beat 3 eggs and add to them 1/8 teaspoon pepper. In small amount of bacon grease, fry eggs (one at a time) very thinly. Chop up fried eggs. Put 1 to 2 tablespoons oil (or the rest of bacon grease) in skillet. Add rice, bacon, egg, green onion and soy sauce. Heat through.
Brown coconut and nuts in oven with oleo. Stir often. Cool. Mix cream cheese, milk and Cool Whip. Put 1/2 of this mixture into 3 shells; evenly divided between shells. Sprinkle 1/2 of coconut mixture on top and add caramel topping. Put remainder of cream cheese mixture on top and all remaining coconut mixture. Drizzle caramel on top and freeze.
Dissolve Jell-O in 2 cups hot water. Combine fruits and juices. Top with miniature marshmallows; congeal. After salad has congealed, top with Cool Whip and sprinkle with grated cheese.