HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and corn meal. Add eggs, oleo, buttermilk and vanilla. Pour into 9-inch unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Melt yeast in warm water. Add salt, honey, cereal and wheat germ. Add 5 cups of whole wheat flour; stir. Add flour gradually until dough is pliable and elastic. Knead dough about 1 minute. Let dough rise until doubled in size. Punch down; knead for a minute, then put into loaf pans. Let rise again until doubled in size. Pot it in a 350° oven for 30 to 45 minutes, or until it pulls away from the sides of the pan.
Drain pimento. In a bowl, mix chilies, cheeses, artichoke hearts and mayo. Spoon into 1 1/2-quart baking dish. Sprinkle more Parmesan and the pimento on top. Bake for 30 minutes at 325°.
Core cauliflower, remove leaves and separate into small pieces. Combine cauliflower pieces, onion and chicken broth in a saucepan and bring to a boil. Reduce heat and simmer until cauliflower is tender, approximately 10 minutes. Remove and reserve about 1/3 of the cauliflower. Transfer remaining mixture to a food processor or blender and puree until smooth.
Blend all together. Drop by teaspoonful on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix eggs, peas, turkey and noodles. Alternate layers of turkey mixture, soup and cheese in casserole. Reserve 2 tablespoons cheese to sprinkle on top. Bake at 325° for 30 minutes.
Dissolve dressing mix in oil and pour over pretzels. Stir several times until well coated. Store in airtight container.
Put hamburg in large skillet and brown, stirring to break up meat. Drain off fat. Add soup, relish and other seasonings. Cook until blended, 15 to 20 minutes. Serve on buns.
Prepare rice by box directions. Heat cream of onion soup with 1/2 can water and 1/2 can milk. Add shrimp. Simmer 2 minutes. Add seasoning. Pour over hot rice.
Heat oven to 450°. Combine all ingredients except cheese and 1 cup bread cubes. Pile lightly into individual baking dishes or casserole dish. Sprinkle with cheese and remaining bread cubes. Bake 10 to 15 minutes or until bubbly.
Place in preheated wok or frypan at 300°. Saute garlic, onions and green pepper in oil until transparent. Add carrots and zucchini. Cook 3 minutes. Add cauliflowerr (broccoli may be used instead). Cook 3 minutes. Add tomato juice, mushrooms and seasoning and cook until tender. Turn into casserole dish. Cover with grated cheese and cover dish. Heat in 350° oven until heated through and cheese is melted. Serves 4.
Preheat oven to 325°. Pour pineapple in Pyrex dish. Put cake mix over pineapple. Sprinkle coconut over this, then add in nuts. Melt butter and pour over all ingredients. Cook for 35 to 45 minutes or until brown.
Mix all ingredients together. Use about 1 teaspoon of mix with boiling water. Adjust to taste.
Combine all ingredients, except avocado, in saucepan. Heat over medium heat until cheese is melted; stir occasionally. Add avocado. Serve immediately with tortilla chips.
Mix all ingredients. Freeze. (Never freezes completely solid because of alcohol.) Serve slush. (Whiskey sour or wine glasses work well.) Keep unused slush in freezer. Serve with short cocktail straws. Great pink color!
Preheat oven to 375°. Have roast at room temperature. Make a mixture of all the spices and sugar. Rub into the roast well. Place roast in a covered roasting pan. Bake for 1 hour. Turn oven off, but do not open the door. Forty-five minutes before you plan to eat, uncover roast, turn oven back on and let roast cook for 45 minutes.
Put together beans, corn, peas, pimento, celery, pepper, onion and cheese in large bowl. Bring to a boil the sugar and vinegar and cool. Then add oil, pepper and salt. Add all this to bowl. Mix good and seal in airtight bowl. Refrigerate. Will keep up to 2 weeks.
Cut angel food cake into four, even horizontal slices. Fill between layers with three choices of your favorite ice cream which have been allowed to soften slightly. Strawberry on the bottom, vanilla in the middle, and chocolate on top make a nice arrangement. Frost cake with one pkg. of Dream Whip or Cool Whip tinted pink or any complimentary color. Return to freezer until ready to serve. Caution: the Dream Whip will dry out if prepared too far in advance. It is best to make it the day it is to be served. Store in loosely wrapped foil.
Cream together oil and sugar. Add eggs and vanilla; beat well. Add flour and bananas and mix well. Stir in nuts. Pour into 9 1/2 x 5 x 3-inch loaf pan that has been sprayed with Pam. Bake at 350° for 40 minutes or until pick comes out clean. Turn out on rack and cool.
Line pie pan with crust. Mix mayonnaise, flour, eggs and milk until well blended. Stir in crabmeat, Swiss cheese and chopped green onions to taste. Pour into pie crust and bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean.
Combine sugar and syrup in 1 1/2-quart bowl. Cook 4 minutes on High setting. Add peanuts; cook 4 to 5 minutes on High setting. Mixture should be light brown. Add vanilla and butter and mix well. Cook on High for 2 to 3 minutes. Stir in baking soda until mixture is foaming and light. Pour on a greased baking sheet. Cool. Break into pieces.
Empty all cereals, pretzels and nuts into a large kitchen trash bag (prefer white). Mix. Melt butter in saucepan and add Worcestershire sauce and spices. Mix and add to dry ingredients; mix some more.
Fry onions in oil until lightly brown. Add salt, pepper, barbecue sauce, catsup, Worcestershire sauce, vinegar and sugar. Simmer for 3 to 5 minutes.
Bring chicken, broth and water to a boil; cover and simmer 20 to 25 minutes. Add carrots and onion. Simmer 15 to 20 minutes longer, until chicken is no longer pink near bone. Remove skim off all fat. Stir in noodles. Increase heat; cook 8 to 10 minutes longer, stirring occasionally, until noodles are tender. Tear meat into meat size bites. Stir in.
Preheat oven to 350°. Lightly grease a 12-inch pizza pan. On sheet of waxed paper, mix flour, baking soda and salt. In large bowl with electric mixer at medium speed, beat butter, brown sugar and egg for 2 minutes, until light and fluffy. Add flour mixture; beat just until combined. Add 1/2 cup candies; mix well. Turn out dough onto pan. With spatula, spread dough to edge of pan. Bake for 15 minutes, until brown; cool on rack. Spread with icing and decorate with candies and syrup.
Place ham and dressing in baking dish and bake at 350° for approximately 35 minutes or until brown.
Beat eggs. Add oil, sugar and zucchini. Add all dry ingredients together in bowl then add to first mixture. Add vanilla, nuts and raisins. Bake at 350° for 45 to 50 minutes in 9 x 13-inch pan.
Let cheese soften at room temperature. Combine cheese and Worcestershire sauce; blend well. Stir in 1/4 cup parsley and 1/2 cup pecans. Shape into large ball and roll in remaining pecans. Chill in refrigerator.
Grease a baking pan or cookie sheet. Turn on a burner to medium. Pour 2 cups of hot water into the bottom half of the boiler. Put it on the hot burner. Put the chocolate into the top of the boiler. Slowly melt the chocolate over hot water. Remove the top half of the boiler immediately when chocolate is melted. Stir the peanuts into the chocolate with a fork and mix well. Use a spoon to pick up the peanut cluster and put it in the pan or cookie sheet. After that, set the clusters aside to cool.
Mix sugar and water in saucepan and boil. Pour over beaten egg whites. Mix well. Add coconut and boil for 4 or 5 minutes. Spread on favorite cake layers.
Melt margarine. Put broccoli and onion in butter and cook 10 minutes. Add other ingredients. Mix all together and bake 30 minutes at 350°.
Cook the macaroni according to package directions. While this is cooking, melt the butter; blend in flour, salt and pepper. Stir well; do not brown. Add milk. Stir constantly until it begins to thicken. Remove from heat. Add cheese and stir until cheese begins to melt. Mix drained macaroni and cheese sauce together. Pour in buttered casserole dish. Bake at 350° for 20 to 30 minutes.
First cut biscuits into fourths and roll pieces in 2/3 cup sugar and cinnamon. Kitchen shears work great for cutting biscuits. Rub tube or Bundt pan with butter. Place biscuits in pan. Then place in saucepan to melt the butter, 1 1/3 cups sugar, cinnamon and vanilla. Bring to boil. Pour over biscuit pieces. Bake 30 minutes at 350°. Bread is not to be cut to serve, but is to be pulled apart.
Brown hamburger, turkey, chopped onion and green pepper. Drain. Add spaghetti sauce to meat mixture and heat. In 13 x 9 x 2-inch pan, make layers as follows: sauce mixture, noodles, sauce mixture, Mozzarella cheese and 1/3 cottage cheese. Repeat layers above, finishing top layer with Mozzarella cheese. Sprinkle Parmesan cheese on top over mixture. Pour 1/4 cup water in each corner of pan. Cover pan with aluminum foil. Bake at 350° for 1 hour. Uncover and brown cheese. If using glass dish, reduce heat to 325°. Let stand 1/2 hour before serving.
Wash and sort beans; cover beans with water and bring to a boil. Let beans boil several minutes. Remove from heat; cover. Let soak overnight. Heat bean mixture to boiling; add remaining ingredients, except ham and rice.	Cover and simmer 2 hours or until beans are tender.	Add more water during cooking if necessary.
Combine first 5 ingredients over medium heat until mixture reaches soft ball stage. Remove from heat. Add peanut butter, marshmallow cream and walnuts. Beat until cool. Pour into a greased pan. Cool! Cut! Eat!
Peel and slice bananas in medium pieces; slice the grapes in half and remove the seeds. Then in a large bowl, mix the bananas and grapes together; then blend in the salad dressing.
Mix cream of chicken and cream of mushroom soup in 9 x 13-inch pan with 2 cans of water. Add onion soup mix and rice. Mix well. Put chicken pieces on top of rice mixture. Bake at 350° for 2 hours.
Bake potatoes. Cut each piece into 4 pieces lengthwise. Scrape away pulp carefully, leaving thin layer on skins. Reserve pulp for other use. Place potato skins in shallow dish. Drizzle with butter and sprinkle evenly with cheese, bacon, salt and pepper. Bake 15 minutes until cheese is melted and golden. Combine garlic chives, sour cream and horseradish. Serve in a bowl to dip potatoes in.
Preheat oven to 350°. Line 15 x 10-inch jelly roll pan with aluminum foil. Prepare cake mix as package directs. Spread batter evenly into prepared pan. Bake 30 minutes or until top springs back. Immediately turn onto towel sprinkled with confectioners sugar. Peel off foil; beginning at narrow end, roll up cake with towel in jelly roll fashion. Cool thoroughly.
In a well-buttered 1-quart shallow baking dish, arrange the apple slices and sprinkle them with the raisins, the cinnamon and the lemon juice. In a small bowl, combine the sugar, the flour and the salt. Blend in the butter until the mixture resembles coarse meal (I use the food processor for this) and toss the mixture with the Cheddar. Sprinkle the Cheddar mixture over the apple mixture and bake the gratin in the upper third of a preheated 350° oven for 30 minutes or until the apples are tender. Serve the gratin as a dessert or as an accompaniment to roast pork or ham. Serves 4 to 6.
Stir soy sauce into cornstarch; stir in water, sherry, bouillon granules and ginger. Set aside. Shape beef into 3/4-inch meatballs. Add cooking oil; preheat wok over high heat. Stir-fry meatballs for 3 minutes or until browned. Drain off excess fat. Add water chestnuts, bean sprouts and pea pods. Stir-fry 1 minute. Stir soy mixture; add to wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Stir in peanuts. Serve over chow mein noodles or hot, cooked rice, if desired. Makes 4 to 6 servings.
All veggies are chopped or use food processor to chop. Mix all ingredients together except flour. Cook slowly for about 1 1/2 hours until onions are soft. Use hot juice to mix flour into paste. Add to relish and let thicken. Yields about 6 pints. Can and jar.
Brown meat with onion. Add soups, corn, pimento and sour cream. Add noodles; stir all together. Place in casserole dish. Spread bread crumbs over all. Pour the melted butter over. Bake at 350° for 30 minutes or microwave for 15 minutes.
Dissolve yeast and sugar in warm water in medium bowl. Mix in Bisquick and milk until dough forms. Knead on surface, dusted with Bisquick. Roll 1/2-inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet. Let rise in warm place, about 30 minutes, or unti soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes.
Put chicken in casserole pan, spread evenly. Pour in Veg-All. Mix broth, cream of chicken and cream of mushroom together. Pour in pan. For topping, mix flour, milk and butter together, blend well. Pour evenly over top. Bake 45 minutes at 400° or until browned.
Preheat oven to 350°. Line 9 x 14-inch pan with cooked, chopped broccoli. Cut up chicken that has been cooked. Layer chicken over broccoli. Sprinkle lemon pepper over chicken. Mix chicken soup with juice and the mayonnaise and spread over chicken. Layer cheese on the chicken. Crush saltines and pour oil or butter over them; mix well. Sprinkle crumbs over cheese. Bake about 25 to 30 minutes or until golden brown. Serve hot.
Mix condensed milk, whole milk, beaten eggs, vanilla and sugar together. In a 1 pound coffee can, put 2 cups of mixture. Place lid on firmly and tape. Place 1 pound coffee can inside a 3 pound coffee can. Put in 1/4 cup rock salt. Add ice to 1/2 way up can. Add another 1/4 cup rock salt, then fill with ice to top. Place lid on firmly and tape. Kick the can back and forth for 15 minutes. Check for freezing.
Sprinkle salt onto a flat bowl. Mash garlic buds into salt with a fork. Add in softened cream cheese, whipping with fork by hand. Add all other ingredients. Chill. Yields about 1 quart.
Cream sugar and butter well. Add eggs one at a time and cream well. Add flour and cream alternately to creamed mixture. Beat well. Add vanilla and lemon. Pour into a greased and floured 16 x 5-inch loaf cake pan or tube cake pan and bake at 300° for 1 1/2 hours. Put in a cold oven.
Chop dried beef (keep out enough for top of cheese balls) and onion stems. Add to softened cream cheese. Form into 2 large balls. Roll in saved chopped dried beef and refrigerate until being used. Serve with crackers.
Combine oil and sweetener. Mix well. Sift flour, soda, salt and cinnamon together. Add half the flour mixture to oil mixture. Blend; add remaining flour mixture alternately with eggs, one at a time. Mix well after each addition. Add carrots and pecans alternately, mixing well to blend. Pour into lightly oiled loaf pan. Bake at 325° for 1 hour.
Boil chicken in salted water with grated ginger. When cool, cut into bite sizes. Mix dressing ingredients and refrigerate. Break lettuce into pieces. Chop onion tops. Mix lettuce and onions, chicken bites and noodles. Dress just before serving.
Preheat oven to 325 degrees. Cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel tomatoes and chicken, stirring until well blended. In a 13 X 9 X 2 pan. Alternately layer tortillas, soup mixture and cheese; repeating for two layers. Bake for 40 minutes.
Melt butter. Add flour and salt. Blend well. Add chicken broth, gizzard, liver and egg, if desired. Cook until thick, stirring constantly.
Preheat oven to 350°. Grease an 8-inch square baking pan. In small bowl, mix brown sugar, flour and walnuts. Stir in melted oleo until well combined. Reserve 1/3 cup crumbs. Pat remaining gently into pan. Bake 12 to 15 minutes.
Cook macaroni; drain. Do not rinse. Stir in soup and evaporated milk. Drain salmon, flake with a fork and add to macaroni with pimento and half of the cheese. Turn into a 6-cup casserole, arrange remaining cheese on top. Bake in moderate 350° oven for 25 minutes. Serves 4.
Boil sugar and water for 10 minutes. Let cool. Puree bananas and mix all ingredients in a wide-mouthed container. Freeze overnight. Thaw in refrigerator for about 4 hours. It will be mushy. Add 2 liters chilled 7-Up. Serves 50.
Blend sugar and margarine. Add milk and vanilla; beat until smooth, creamy and fluffy.
Cream margarine and shortening; gradually add sugar. Beat well at medium speed of an electric mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until it is done.
Remove pork from beans and heat. Cut up hot dogs in bite size pieces. Add to beans. Add the rest of ingredients. Heat through and cook on low for 15 minutes.
Cook all ingredients in a dishpan until thick, approximately 45 minutes. Stir often, especially last few minutes. Pour into hot, clean quart jars. Allow to cool.
Peel sausages; chop as fine as possible. Press garlic. Mix and saute until brown; drain. Boil pasta shells; drain. Thaw, drain and squeeze spinach. Beat egg; combine with sausage and spinach. Mix with hands. Stuff into shells. Place in casserole plate. Cover with favorite red pasta sauce. Sprinkle with oregano (approximately 2 teaspoons). Cover with cheeses; bake at 350° until bubbly.
Grease and flour Bundt cake pan and place frozen rolls in pan. Mix brown sugar and pudding mix; sprinkle over rolls. Mix granulated sugar and cinnamon and sprinkle over top of other mixture. Spread pecans on top of this and pour melted butter over pecans. Place on cabinet overnight; do not cover. Next morning, bake at 350° for 30 minutes. Let it stand for 10 minutes and turn out onto plate.
Combine cheese with flour and place in pie crust. Beat eggs, milk, salt and mustard, then pour over cheese mixture. Garnish, then bake 15 minutes at 425°. Reduce heat to 300° and bake an additional 30 minutes. I like to add 1/2 cup diced ham or crumbled bacon, sliced mushrooms and sliced olives.
Peel off outside eggplant and cut into wedges. Boil completely in salted water with pepper and little butter. When soft, drain and set aside.
Break head of cauliflower into pieces and dice. Break up broccoli; dice and use tender parts of stems. Use	some of the green of the onions. Drop frozen peas into boiling water and partially cook. Mix all with mayonnaise and sour cream or yogurt, garlic powder, salt and pepper to taste.
Cream Crisco and sugar; mix well. Add eggs and beat. Sift in allspice and flour. Mix. Stir in apples and raisins. Put in 10 x 13-inch greased pan.
Dissolve yeast in water with 1/2 teaspoon sugar, in a small bowl. Heat butter and milk until lukewarm. Place in a large bowl with remaining sugar and salt. Mix egg in the dissolved yeast. Beat in 2 cups of flour and gradually beat in enough flour until a soft dough forms. Knead soft dough until smooth and elastic. Cover and let rise in greased bowl until double its size. This will take approximately 1 1/2 hours. Punch down and roll into rectangle about 1/2 inch thick. Sprinkle cheese into and roll tightly like a jelly roll. Pinch seams and twist and place on greased sheet pan. Let rise for 30 minutes and bake at 375° to 400° for about 40 minutes.
Beat well all ingredients except milk, then add milk and blend. Pour into a greased and floured pie plate. Bake at 350° for 45 minutes or until done. Sprinkle nutmeg on top.
Mix all ingredients together. Put in a greased baking dish. Bake for 45 minutes in a 350° oven.
Dissolve coffee in one cup of water. Boil remainder of water and sugar until dissolved. Cool and add remaining ingredients; store in glass bottles. Split the vanilla bean among the bottles.
Combine all ingredients in electric blender. Add enough ice cubes to fill to 3-cup level. Blend until smooth. Serve immediately. Yield: 3 cups, 130 calories per cup. Very nutritious during pregnancy (consult your physician).
Combine all ingredients in punch bowl. Add ginger ale, sherbet and ice just before serving. Makes 30 punch cups.
Line 8-inch square pan with foil. Spread 1/2 cup walnuts evenly on bottom of pan. In heavy saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat stirring constantly. Boil 5 minutes and remove from heat. Add butterscotch morsels. Stir until melted and mixture is smooth. Stir in orange extract and orange rind. Pour into prepared pan. Sprinkle remaining walnuts on top and chill until firm, about 2 hours. Makes about 2 1/3 pounds.
Simmer beef with water, tomatoes, carrots, onion or leek, garlic, bay leaves, sugar and salt in kettle for 1 hour or until beef is tender. Add cabbage, beans, corn, potatoes and parsley flakes. Cook 45 minutes longer or until vegetables are done. Makes 12 cups.
Mix and freeze. This recipe fills 4 one-pound coffee cans. Take out of freezer 3 or 4 hours before serving. Add 4 large bottles ginger ale. Serves 45 punch cups.
Peel cucumbers. Slice thin and layer, lightly sprinkling each layer with salt. Let stand at least 2 hours. Combine equal parts of sugar and vinegar (enough to cover cucumbers when placed in a jar.) Combine cucumbers, liquid, onion flakes and onion salt in jar. Add liquid from cucumbers. Cover and refrigerate.
Mix yeast with 1 tablespoon sugar. Dry saffron in warm oven and pound smooth with small amount of sugar or dissolve in 1 tablespoon brandy. Mix milk, saffron, sugar, salt, egg, butter and small amount of flour. Add yeast and remaining flour; beat with wooden spoon until smooth and firm. Sprinkle with flour; cover with clean towel and let rise in warm place until doubled in bulk, about 2 hours. Turn out on floured baking board and knead until smooth. Divide into portions and make braided loaves and/or buns in different shapes. Place on buttered baking sheets; cover and let rise. Brush with slightly beaten egg. Sprinkle with almonds and coarse sugar; bake in moderately hot oven (375°) for 15 to 20 minutes. Bake buns in hot oven (425°) for 5 to 10 minutes or until done.
In wok, saute onions, mushrooms, pea pods and broccoli in peanut oil. After 5 minutes, add chicken and water chestnuts. Saute for 2 to 3 minutes. Mix soy sauce, chicken broth, ginger and cornstarch until the cornstarch is dissolved. Bring vegetables to the sides of wok; pour in chicken broth mixture and let boil until thickened. Stir vegetables into sauce. Makes 3 to 4 servings.
Beat the cream cheese until smooth; gradually blend in sugar, sour cream and vanilla. Fold in whipped topping. Spoon into crust. Chill until firm, 4 hours or overnight. Spoon pie filling on top when serving.
Cut meat into 1 1/2-inch cubes (save fat for frying). Roll meat in flour seasoned with salt and pepper. Brown meat in hot fat. Add onions and lightly brown. Add water and simmer from 1 hour to 1 1/2 hours. Add vegetables and cook until tender, about 30 minutes longer. Thicken gravy with leftover flour.
Pour boiling water over shortening, sugar and salt. Stir until melted. Let cool. Dissolve yeast in warm water and add to shortening mixture. Add egg and then flour. Mix thoroughly. Cover with a damp cloth and put in refrigerator until ready to use. Knead; make out rolls and place on buttered pan. Let rise for 2 hours before baking. Brush with margarine and bake at 425° until browned.
Beat eggs. Add oil or applesauce, sugar and vanilla. Beat until foamy. Stir in zucchini; add crushed pineapple. Combine remaining ingredients. Stir gently until blended. Divide into 2 greased and floured 5 x 9-inch bread pans sprayed with Pam. Bake at 350° for 1 hour (or until brown on edges). Using the substitute eggs and applesauce causes it to get done in about 50 minutes. Cool 10 minutes and turn onto wire rack to cool completely.
Brown ground beef; add soup and cheese. Separate rolls. Cut in two pieces. Place small amount of filling on each roll. Roll up. Bake on ungreased cookie sheet at 350° for 15 minutes.
In a bowl, combine the first seven ingredients; mix well. Shape into six patties. In a skillet, fry patties in margarine over medium heat for 3 to 4 minutes on each side or until heated through. Yield: 3 servings.