HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl sift sugar and flour. Mix in a saucepan oleo, oil, cocoa and Coke. Bring to a boil and pour over dry mixture. Then add marshmallows, eggs, buttermilk, soda and vanilla. Mix well and pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes.
Combine the first 3 ingredients; beat until smooth. Add 1 egg and 1 teaspoon vanilla, beating until combined. Spoon into pastry shell. Sprinkle with pecans. Combine 3 eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla; beat well and pour over pecans. Bake at 375° for 35 to 40 minutes, or until set. Yields one 9-inch pie.
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In skillet, cook beef until browned, stirring to separate and break up meat. Drain off fat. Add soup and heat; divide meat mixture among the 8 taco shells. Top with lettuce, tomato and cheese. Serves 4.
Cut steak into bite size pieces. Brown slowly in margarine. Add onion, mushrooms and seasonings. Simmer until tender. When tender, add cream cheese (cut cheese into cubes to melt more quickly). Add milk and stir until cheese is completely melted. Serve over noodles.
De-skin and wash chicken. Peel potatoes and cut up. Pour enough oil to cover bottom of a large (6 quart) saucepan. Place onions and garlic in oil and cook until soft.	Add tomatoes and all other spices. Let it cook to form a thick sauce. Add chicken and potatoes after sauce has thickened. Cook on medium heat. Add	1 cup of water. Cook 55 minutes. Stir frequently. Serve with white rice and pita bread.
Brown ground beef with onion and garlic salt. Mix ground beef, Pizza Quick, tomato sauce, tomato paste and catsup. Cook macaroni about 7 minutes. Place half of mixture of ground beef in dish and then put macaroni, layer Mozzarella cheese and then remainder of ground beef. Sprinkle top with Parmesan cheese. Bake at 350° for 30 minutes.
Cream margarine, Crisco and sugar well. Add egg yolks 1 at a time (beat well after each addition). Sift soda and flour together. Add to creamed mixture alternating with buttermilk. Beat in coconut, nuts and vanilla. Beat egg whites until stiff and then fold into cake mixture. This will make 3 layers. Bake at 350° for 25 minutes. This will depend on your oven. Cool.
Roll beef cubes in flour. Saute in oil until brown. Place in casserole dish. Fry onions; add to casserole. Add parsley, basil, oregano, beer, salt and pepper. Spread both sides of bread (leftover homemade or bakery bread is best) with mustard. Place on top of ingredients. Cover and bake at 275° for about 3 hours.
Pour hot drippings in loaf pan. Sift flour and salt together. Gradually stir in combined milk and eggs and beat until smooth. Pour in loaf pan. Bake at 450° for 25 to 30 minutes.
Get pork roast sliced longways. Layer roast, sausage (cut up small), onion soup and dressing. Layer again, beginning with roast, etc. Wrap in foil and cook on grill or place in broiler and cook slowly in oven. Delicious.
Break spaghetti in half. Cook, drain and soak in cold water for 5 to 10 minutes. Drain spaghetti. Add cubed tomatoes and cucumbers and cut-up green onions. Mix Salad Supreme and Italian dressing together. Mix all together well. Keeps well for several days. Better second day.
Place apples in cake pan (sprayed with Pam). Mix rest of ingredients together until crumbly, then sprinkle over apples. Bake at 375° for 30 to 45 minutes or until apples are tender and topping is crisp. Serve warm with cream or a scoop of vanilla ice cream. Yummy!
Cook sugar, cornstarch, salt and milk until slightly thickened. Remove from heat, add small amount of hot mixture to egg yolk. Pour back into pan and cook until it boils. Remove from burner, add butter, vanilla and coconut. Pour into baked pie shell. Top with beaten egg whites and brown.
Preheat oven to 350°. Rub a 1 1/2-quart baking dish with butter. Melt 2 tablespoons margarine; blend in flour and milk gradually. Simmer, stirring, over low heat for 3 minutes. Add salt and grated cheese and continue to heat until cheese is melted. Arrange potatoes in baking dish; pour cheese sauce over them and top with crumbs, which are mixed with remaining 1 tablespoon of margarine. Bake 15 to 20 minutes or until crumbs brown.
Combine and blend butter, Worcestershire sauce, salt and garlic powder in electric skillet. Add remaining ingredients and stir until evenly coated. Cover and bake at 250° for 30 minutes, stirring occasionally. Makes 9 cups.
Mix all ingredients together. Make sure you drain the pineapple well. Roll in crushed walnuts and refrigerate for a few hours or overnight. Serve with crackers.
Mix the butter and graham crackers for crust; press into a 9 x 13-inch pan. Bake at 350° for 5 minutes; cool completely. Blend together cream cheese and sugar; spread over crust. Add pineapple,, then the sliced bananas on top of pineapple. Add Cool Whip and lightly top with chocolate syrup. Decorate with cherries if you desire. Refrigerate.
Boil together sugar, syrup, butter and water until brittle stage (300°). Add vinegar and stir hard. Pour into a buttered pan and mark in squares with a knife when slightly cool and not hard.
Cream the first four ingredients together. Add and mix together with the remaining ingredients. Cool in refrigerator 1/2 hour.
Melt chocolate chips and peanut butter in microwave-safe container 20 seconds at a time until well mixed. Pour mixture over Chex, mixing until all cereal is well coated. Pour 1/2 of powdered sugar in large freezer bag with half of the cereal mixture. Shake until well-coated. Repeat with other half sugar and cereal mixture. Place in colander to remove excess sugar. Enjoy!
Combine sugar, milk and margarine in a large pan. Bring to boil. Turn to medium heat and stir constantly. Boil for 10 to 15 minutes to a soft-ball stage. Remove from heat. Add marshmallow cream, peanut butter and vanilla; stir. Turn out into a 13 x 9-inch cake pan, greased. Cool, then slice.
Melt butter and mix in graham cracker crumbs. Press into a 9 x 13-inch pan. Bake in a 350° oven for 5 minutes. Let cool. Cream the cream cheese and add sugar. Spread on graham cracker layer. Slice bananas thinly over cream cheese. Spread drained pineapple over bananas. Spread large container Cool Whip over this. Sprinkle pecan chips over and garnish with cherries. Chill and serve.
Sift together sugar, flour and soda; set aside. In saucepan, place water, margarine, oil and cocoa; bring to a boil and pour over dry ingredients. Mix well and set aside. Mix together buttermilk, eggs and vanilla. Add to chocolate batter. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 400° for 20 minutes. Start icing 5 minutes before cake is done.
Combine all ingredients; mix well. Drop in greased muffin tins and cook 12 minutes at 450°.
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Drain peaches and add to mixture with spoon. Spoon into crust. Refrigerate 3 hours or until set.
Mix together sugar and Crisco; add peanut butter, eggs and other ingredients. Roll into balls and pat down with a floured fork. Bake at 350° for 9 to 10 minutes.
Combine ingredients. Add to cucumber mixture. Let come to a boil. As soon as mixture comes to a boil, remove from heat. Seal in jars.
Brown beef with garlic. Add remaining ingredients. Bake at 350° for 20 minutes until bubbly.
Saute meat, onion, celery and bell pepper in oleo until meat is browned. Add celery and mushrooms. Season to taste with salt and pepper. Cover with frozen Tater Tots and bake, uncovered, 30 minutes at 350°.
Preheat oven to 400°. Place margarine in glass 9-inch pie plate. Bake 5 minutes or until margarine melts and bubbles. Put milk, flour, sugar, eggs and salt into a blender or food processor; mix until smooth. Remove pie plate from oven. Immediately pour in mixture all at once. Return to oven. Bake for 20 minutes at 400°. Lower heat to 350°. Bake 8 to 10 minutes more (until edges are puffed and browned). A well will form in the middle.
Boil chicken. While chicken is boiling, cut up pork, beef, potatoes and onions. Remove chicken from broth and add pork, beef, potatoes and onions. Remove chicken from bones and return to broth. When meat, potatoes and onions are cooked to hash, add other ingredients to taste. Serve over rice.
Mix lemon juice with softened cream cheese and spread in bottom of 13 x 9-inch dish. Spread cocktail sauce over cream cheese. Drain shrimp; rinse well and pat dry. Sprinkle shrimp over sauce. Garnish with tomato and green onions.
Wash potatoes thoroughly and slice thin. Layer potatoes along bottom of greased baking dish. Layer thin slices of butter and mushrooms (cheese, if desired) with sprinkles of flour, salt and pepper, about 3/4 up the pan. Top layer should be potatoes. Dot top with butter. Sprinkle with bread crumbs and Cheddar, if desired. Bake for about 1 1/2 hours in 350° oven.
Brown hamburger, onion and celery in a skillet. Add salt, soup and kidney beans to meat mixture and cook for 8 minutes at medium heat. Line a 13 x 9-inch pan with nacho chips. Pour meat mixture on top. Cover mixture with remaining chips; sprinkle grated cheese on top. Bake at 425° for 8 to 10 minutes. Let stand 5 minutes. Serve with taco sauce and optional toppings of sour cream, olives and guacamole.
Pour 2 cups vinegar from jar of pickles into saucepan. Add the pickling spices and bring to a boil. Let cool. Pour back into jar and let set for 4 days, shaking jar several times each day. Drain pickles on the fifth day well. Wipe pickles dry. Slice. Layer pickles and sugar in a pan. Let stand until sugar starts to melt. Stir gently until sugar is dissolved. Put pickles back into jar. (Mustard seed may be added.)
Combine onions, bell pepper and garlic. Add shortening. Cook until golden brown. Add shrimp, salt, pepper and parsley. Cook about 20 minutes over medium heat until golden brown. Serve over rice.
Reserve 1 cup peach juice. Dissolve jello in 1 cup hot water. Add peach juice. Cool until slightly thickened. Beat cream cheese and whipping cream slowly. Add sugar and lemon juice. Add jello mixture slowly. Then add peaches and pecans and mold.
Preheat oven to 350°. Add all dry ingredients together. Add egg to mix to crumble, one at a time. Sprinkle on apples. Melt 3/4 stick oleo and pour over top. Bake for 1/2 hour to 45 minutes.
Mix all ingredients and put in a cake pan. Save some of the sugar and melted butter to put on top. You can add extra sugar to the top if you like. That's rather nice.
Brown meat and drain grease. Put all ingredients in a large pot. Bring to a boil. Turn down heat and simmer 1 1/2 hours. Stir and add water as needed to get consistency you like.
Spray 12 (2 1/2-inch) muffin cups with cooking spray. In medium bowl, combine flour, sugar, baking powder, salt and cinnamon.
Preheat oven to 325°. In a large bowl, combine corn chips and nuts. In a small bowl, combine butter, cheese and taco seasoning mix. Pour over corn chips mixture. Stir until well coated. Spread mixture evenly on a baking sheet. Bake 12 minutes. Cool completely. Store in an airtight container. Yield: About 6 cups snack mix.
In mixer bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each egg. Sift flour, salt and soda; add to creamed mixture alternately with sour cream, mixing regularly. Add extracts and vanilla; beat well. Pour into greased and floured 10-inch tube pan or two bread loaf pans. Bake in 350° oven for 1 1/2 hours or until cake tests done with toothpick. Cool 15 minutes; remove from pan. When cool, sprinkle with powdered sugar if desired.
Mix ingredients and set aside until juices come out. Put into pie shell and bake at 400° for 10 minutes, then at 350° for 30 minutes.
Beat eggs, pumpkin, oil and water together, then add remaining ingredients. Pour into a 9 x 13-inch cake pan. Bake for 1 hour or until done. When cool, frost.
Preheat oven to 375°. In a small bowl, combine flour, soda, salt and cinnamon; set aside. In a large mixing bowl, beat margarine, sugars, egg and orange extract until creamy. Gradually beat in flour mixture. Stir in oats and chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake 7 to 8 minutes. Let stand for 2 minutes.
Combine first 3 ingredients in a punch bowl. Stir to dissolve sugar. Add a few drops of green food coloring. Add ice and 7-Up. Garnish with lemon slices and cherries.
Cut steak in strips. Place in baking dish (raw). Add soup mix and wine. Bake 2 1/2 hours at 275°.
Sift dry ingredients into mixing bowl. Add milk and egg; beat until smooth. Remove skin and bones from salmon and flake with fork. Sprinkle with lemon juice. Fold into batter. Fry tablespoons of mixture, a few at a time, in deep fat heated to 375° until golden brown, about 3 or 4 minutes. Drain on paper towels. Serve hot with Asparagus sauce.
Dissolve gelatin in boiling water. Add cold water and chill until thickened. Blend in yogurt and whipped topping. Stir in peaches and pecans. Pour into 8 x 4-inch loaf pan and chill until firm.
Soak 1/4 cup beans overnight; drain. Whiz in blender the next day 1/2 cup beans and 1/2 cup water until thick and creamy. Combine in mixing bowl with remaining ingredients. Let stand 10 minutes. Press into prepared Pyrex loaf pan. Bake at 350° for 45 minutes.
In large bowl, combine 1 cup flour with dry yeast, salt and sugar. Heat milk (or water) and margarine in saucepan until very warm (don't boil). Add to flour mixture, along with egg. With mixer, beat 2 minutes. By hand, stir in remaining 2 to 2 1/4 cups flour to form stiff dough. Cover and refrigerate up to 5 days. When ready to bake, remove from refrigerator. Form into rolls. Let rise until double in size. Bake at 400° for 15 to 20 minutes. May be used right away.
Mix all ingredients until creamy. Chill and serve with sliced apples, strawberries, pears or any other fruit you would like.
Drain and cube peaches. Slice strawberries and bananas. Mix fruit together. Sprinkle pudding and Tang over fruit and stir well. Put in refrigerator at least 30 minutes before serving.
Make gravy (according to package directions). Add sage. Mix chicken and peas into mixture. Add sour cream. Serve over rice.
Rinse steaks thoroughly in cold water; pat dry with paper towels. Place steaks in a shallow baking pan coated with vegetable cooking spray (Pam). Brush with lemon juice. Sprinkle evenly with dill weed, parsley and pepper. Bake at 350° for 25 to 35 minutes or until fish flakes easily when tested with fork. Serving amount is 1 steak at 92 calories. Diabetic Exchange: 2 lean meat.
Mix all ingredients and pour into a 2-quart pan. Bake at 350° for 1 hour.
Flour meat; brown in a skillet with Crisco. In a saucepan, take 3 tablespoons of pan drippings and 3 tablespoons of flour and stir together. Add water; bring to a boil. Place meat in a 9 x 12-inch baking dish; pour mixture over meat. Cover and cook for 1 to 1 1/2 hours at 350°.
Mix dry ingredients. Add oil, eggs, and water. Beat well. Fold in the strawberries. Bake at 350° for 1 hour in a greased and floured bundt pan. Serve plain or with strawberry butter icing.
Mix peanut butter and margarine until blended. Gradually add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients; mix well. Stir in chocolate bits, nuts and vanilla. Spread in greased and floured 9-inch pan.
Combine shrimp, celery, mayonnaise, minced onion and garlic salt and set aside. Separate crescent rolls into 4 rectangles. Firmly press perforations to seal. Roll each rectangle to form a 5 x 8-inch rectangle. Cut into 8 smaller rectangles. Place about 1/2 teaspoon of filling on each rectangle. Fold dough over and press to seal. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Yield: 32 appetizers.
Cut steak into serving size pieces. Roll in flour; set aside. Put remaining flour, gravy mix, soup mix and beer in crock-pot. Stir together, then add steak. Cook 10 to 12 hours on low.
Spread mustard on thighs, both sides, and coat with crumbs. Heat oil in Dutch oven, or deep skillet, add chicken and cook 5 minutes on each side until crisp and browned. Add 1/2 cup reserved peach syrup to chicken. Bring to boil, reduce heat cover, and simmer gently for 30 minutes until thighs are tender. Remove chicken, whisk in remaining peach syrup into pan drippings, stir in peaches and lemon juice. Sprinkle with parsley. Serve on rice.
Slice angel food cake into 3 layers; drain pineapple well. Reserve juice. In a small saucepan, blend together pineapple juice, sugar, cornstarch, egg yolks and lemon juice. Cook and stir over low heat until thickened. Cool thoroughly. Cream together butter and confectioners sugar. Blend in cooked mixture, a tablespoon at a time. Add well drained pineapple. Fold in 1 cup whipped cream. Fill and top cake with mixture. Refrigerate overnight. Before serving, frost sides with remaining cream.
Mix first 2 ingredients and spread 1/3 of mixture in bottom of a 7 x 11-inch microwave baking dish. Layer 2 corn tortillas on top. Combine next 4 ingredients with 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on High for 10 to 12 minutes, rotating dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts; cut into squares. Serves 6.
Place marinated venison loin chops on cold broiler grid. Combine melted butter or margarine and lemon juice for each chop. Brush chops with lemon butter. Broil 3 inches from full gas flame 10 minutes. Turn; pour over remaining lemon butter and continue broiling 5 to 8 minutes. Season with salt and pepper.
Prepare cake mix according to directions on the box (making two layers). After baking and cooling the layers, split them to make a total of four layers.
Trim excess fat from pork. Combine egg, 1/4 cup chicken broth and 1/2 teaspoon salt. Beat smooth. Pour salad oil into electric skillet to depth of 1-inch. Heat to 375°. Dip pork in batter. Fry in hot oil for 5 to 6 minutes or until golden. Drain and keep warm.
Pick over popcorn. Boil molasses, sugar, water, vinegar and salt without stirring to 250° or until it becomes brittle when tried in cold water. Remove from fire and add butter and vanilla. Have corn in a large pan. Pour the syrup over it gradually, using a spoon to mix well. Form into balls. Four recipes use 1 pound corn.
Bring to a boil sugar and Karo syrup. Add peanut butter. Stir to melt peanut butter. Pour over corn flakes. Drop by spoonful onto waxed paper.
Fry pork chops, then add boiling water. Add box of Rice-A-Roni and package of sauce, mushrooms and tomato sauce. Stir up as good as you can. Let simmer for about 15 minutes.
Combine soup, sour cream, butter, cheese and scallions until smooth (over low heat in a medium saucepan). Spray a 9 x 13-inch glass pan with Pam or line with butter. Add potatoes and sauce. Top with bread crumbs; drizzle with butter. Bake at 350° for 45 minutes.
Cook rice and sauce according to package directions. Stir in soup and vegetable. Add 1/4 can of milk; top with cheese. Bake in a 350° oven for 30 minutes.
Mix margarine, sugars, flour, cinnamon and nutmeg together as for pie crust. Set aside 1 cup for topping. Add baking powder, salt and soda to mixture and mix well. Add 2 eggs and buttermilk. Beat. Stir in chopped apples. Pour into greased and floured 9 x 13-inch cake pan. Mix chopped nuts in with reserved topping and sprinkle over batter. Bake at 300° for 1 hour. (If using two 9-inch round cake pans, bake at 350° for 25 minutes.)
Sift flour and salt together. Add oil and mix well, adding the cold	water.	Form the dough into little balls, about the size of a walnut. Flatten it out and wrap a ball of "An", completely	covering An. Place them on a cookie sheet and brush the tops with evaporated milk, using a pastry brush. Bake at 425° for 25 minutes.
Bring water and margarine to boil. Add flour and salt. Stir vigorously over low heat until forms balls. Remove from heat. Add eggs one at a time; beat well. Drop 10 (1/2 cups) of dough on greased cookie sheet to form ring. Bake at 400° for 50 to 55 minutes. Remove from cookie sheet to rack. Combine cream cheese, 1 cup sugar and vanilla. Reserve 1/2 cup cheese mixture. Fold in whipped cream and bananas; chill. Cut top of ring. Fill with whipped cream mixture. Replace top. Add remaining sugar, chocolate and milk to reserved cream cheese mixture. Mix well. Spread over ring.
Remove crusts from bread. Roll each slice thin with rolling pin. Spread cream cheese on bread slices. Place one asparagus spear in each slice of bread. Roll bread around asparagus. Place bread rolls in baking dish. Spread melted butter on top. Bake in 350° oven. Turn several times to brown all sides.
In a small baggie, combine milk, half and half, sugar, vanilla and chocolate syrup.
Preheat oven to 350°. Put wafers in plastic bag and beat with a meat cleaver until fine (save several whole wafers that can be placed around the outer rim of the pan). Put wafer crumbs in pan and add stick of melted butter. Combine butter and crumbs; press into bottom of the pan. Stand whole wafers around the sides of the pan. Mix the milk, juice and eggs in a bowl. Bake the crust for 3 minutes. Let cool. Place filling in pan. Simple, but delicious. You can top it with Cool Whip, if desired.
Mix sugar, syrup and eggs in bowl. Add margarine, vanilla, chocolate chips and pecans. Mix well. Pour into 2 pie shells. Bake 40 minutes at 350°. These pies may be made ahead and frozen.
Spread each tortilla with Caesar's dressing. Cover entire surface. Top each tortilla with lettuce leaf, roast beef, Swiss cheese and red onion. Roll up each tortilla tightly.
Mix all ingredients with mixer except pudding. Fold pudding in with spoon. Set aside. Prepare Sugar Mixture.
Roll out, cut with a glass. Sprinkle with sugar. Bake in moderate oven (350°) on a greased baking sheet until golden. Store in airtight container.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour and baking soda; mix. Stir in oats, morsels and	nuts. Drop tablespoonfuls onto cookie sheet (ungreased). Bake for 8 to 10 minutes at 375°. Cool on rack.
Combine all ingredients in large bowl. Mix until dough forms in large. Shape into balls, using a rounded top for each. Roll balls in sugar and place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie instantly with a Hershey candy Kiss. Press down firmly so cookie edges crack.
Sprinkle yeast over warm water; stir until dissolved. Stir in 1 1/2 cups flour, sugar and salt. Add egg and 1 tablespoon oil; stir until smooth and glossy. Stir in 2 cups flour. Knead dough 10 minutes. Put in a greased bowl. Let rise 1 hour. Punch down and divide in half. Makes 2 pizza crusts. Brush lightly with oil.
Mix in 3-quart pan. Bring to a boil and let boil for 5 minutes. Remove from heat and add 1 teaspoon baking soda. Place 5 quarts of popped corn in a greased roaster pan and pour sauce over. Bake at 250° for 1 hour. Mix every 15 minutes. Spread on 2 or 3 cookie sheets to cool. Break up a bit. Store in airtight container.
Bake potatoes. Meanwhile, fry bacon to a crisp. Break into small pieces. Arrange sliced baked potatoes into a boat style. Take inside out, saving shell. Mix potato whites with bacon, applesauce, sour cream, butter and chives. Stuff potatoes and wrap in foil. Rebake at 250° for 20 minutes. Serves 4. Use any leftover stuffing for a dip.
Preheat oven to 350°. Beat 1/2 cake mix with butter, vanilla and eggs in a large bowl until smooth. Stir in remaining mix, nuts and chips. Drop by teaspoons about 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until edges are set (centers soft). Cool 1 minute. Remove to wire rack to cool. Makes approximately 5 dozen cookies.
Saute meat, onion and bell pepper. Add all other ingredients and simmer approximately 1 hour, until cabbage is tender. Season to taste.