HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°. Generously grease nonstick popover pan or large size muffin pan. Stir all ingredients with fork just until smooth (do not overbeat). Fill cups half full. Bake 20 minutes. Reduce oven temperature to 325°. Bake about 10 minutes or until golden brown. Immediately remove from cups. Serve hot. Makes 6 in popover pan or 8 in muffin pan.
Saute ground beef until brown; drain. Place alternate layers of beef and fresh vegetables in greased casserole dish in order listed. Add salt and pepper. Pour tomatoes over all and top with cheese. Dot with butter. Cover and bake in 350° oven for 1 1/2 hours.
Mix and bring to boil first 5 ingredients. Boil 5 minutes, stirring constantly. Put a layer of whole club crackers on bottom of a 9 x 13-inch pan. Pour 1/2 of boiled mixture over crackers. Put another layer of club crackers. Pour remaining boiled mixture. Put a third layer of club crackers. Frost with chocolate and butterscotch chips and peanut butter, melted together. Refrigerate until chocolate hardens. Cut into bars.
Set power select at High. In 1 1/2-quart microwavable casserole dish, heat bacon and onion 3 to 4 minutes or until bacon is cooked. Drain off fat. Stir in remaining ingredients; heat, covered with wax paper, 8 to 10 minutes at High. Stir. Set power select at Medium-low. Heat, covered with wax paper, 12 to 15 minutes. Adjust this cooking stage to thickness of beans desired.
Fry sausage until brown. Put in green pepper, onion and celery until soft. Put in the 4 cups water with noodle soup and rice. Add to sausage mixture. Bake in 350° oven. Stir after 1/2 hour, then bake 1/2 hour more.
Mix cream cheese, sugar, eggs and vanilla; beat until smooth. Layer: caramel topping on bottom, cream cheese mix next and then chocolate topping. Put pecans on top. Bake 1 hour at 400°. Makes 2 pies.
Mix all ingredients together and roll into a ball. Roll into either walnuts or chives. Chill and serve with crackers.
In large mixing bowl with an electric mixer, cream Ricotta cheese and cream cheese. Add sugar, eggs, vanilla and lemon extract; mix well. Add flour and cornstarch, then add melted butter. Fold in sour cream. Grease a 9-inch spring-form pan and sprinkle generously with graham cracker crumbs. Pour cheese mixture into pan. Bake in preheated 325° oven for 1 hour. Then turn off the heat and leave cake in oven 2 hours. Do not open the oven door during the 3 hours cake is in oven. This is most important step of recipe. After the 3 hours, remove cheesecake from oven and cool completely. Store in refrigerator until serving.
In saucepan, cook onion in butter until tender but not browned. Stir in flour, salt, pepper sauce, milk and broth. Cook and stir until smooth and soup comes to a boil. Simmer, uncovered, about 10 minutes.
Slice cucumbers and onions in large pan. Pour salt over this. Let soak 1 1/2 hours. Mix and soak 1 1/2 hours longer. Drain and add to boiling vinegar mixture. Mix remainder of ingredients. Add pickles and onions; heat and put in jars. Cover with hot juice and seal lids.
In large bowl combine all ingredients. Transfer to a 2 qt baking dish coated with non stick cooking spray. Bake uncovered at 400° for 1 to 1 1/2 hours or until bubbly.
Cook broccoli in 1 cup water 10 minutes. Add all other ingredients in same pot with broccoli and water. Bring to a boil. Pour in long casserole dish, 11 3/4 x 7 1/2 inch. Bake 25 minutes at 350°.
Break eggs into microwave-safe cereal bowl. Beat with fork until blended. Mix in milk, salt and pepper. Cut cheese into small pieces and add to egg mixture. Microwave on High, uncovered, 2 to 2 1/2 minutes, or until eggs are just about set. Stir one time. For 2 to 3 servings, double all ingredients. Increase cooking time to 3 1/2 to 4 1/2 minutes; stir 2 times.
Butter sides and bottom of large Dutch oven. Leave excess butter in pan. Stir sugar and evaporated milk. Bring to boil until soft ball stage or 234° and stir constantly. Remove from heat and add peanut butter and marshmallow cream. Beat with wooden spoon until blended. Pour into buttered 13 x 9-inch dish. Makes approximately 2 pounds. Mold into any shapes desired!
Add shortening, sugar and salt to milk. When lukewarm, add yeast cake dissolved in water, spices, well beaten eggs and sufficient flour to make a stiff dough. Mix well. Add raisins. Cover and let rise overnight. In morning, divide into pieces and form into neat buns. Place on greased pan an inch apart; let rise and brush over with milk or beaten egg. Bake at 375° for 25 minutes. Cool slightly. Combine 1 cup powdered sugar, 1/4 teaspoon vanilla and enough milk to make drizzling consistency (about 1 1/2 tablespoons). Drizzle over top of buns.
Cut thin slice from stem end of green pepper. Remove seeds and membranes. Mix sour cream, crabmeat, garlic salt and lemon peel. Pour into green pepper shell. Use celery, carrots and cucumber as dippers.
Fix your favorite tuna salad or simply mix 1 can of tuna with Miracle Whip salad dressing. Pop one piece of bread into toaster. Spread the tuna on top. Place a slice of cheese on the top and stick it on a cookie sheet. Turn the oven on broil and put it under the broiler for a couple of minutes until the cheese melts.
Mix first 7 ingredients together lightly. Pour thick batter into 8 x 10, or 9 x 9, inch pan. Sprinkle 1/4 cup sugar on top. Bake until brown in 375° oven for 30 minutes. Serve warm with berries and whipped cream.
Brown in large frypan at 350° the hamburger, salt and pepper. Sprinkle dry onion soup and ginger over meat. Now add 3 to 4 cups medium noodles. Add, being sure all noodles are wet the mushrooms and water. Cook at 225° for 20 to 25 minutes, stirring once or twice. Add flour and sour cream to frypan; mix and cook 3 minutes. Then serve!
In punch bowl, combine sweetened condensed milk and juice concentrates; mix well. Gradually add club soda; stir. Garnish with orange slices. Serve over ice.
Cook broccoli as directed on package. Add other ingredients (1/2 jar Cheez Whiz) and bake until top is brown (about 30 minutes). Spread rest of Cheez Whiz on top. Add onion rings. Bake about 5 minutes longer in a 350° oven.
In large Dutch oven, brown meat and drain. Add all other ingredients except corn and peas. Simmer 20 minutes or until vegetables are tender. Add peas and corn and heat to serving temperature.
In 5-quart Dutch oven or saucepot over high heat, cook onion, celery, beef and cabbage, stirring carefully so meat stays chunky. Cook until all juices evaporate and rest are lightly browned. Add tomatoes, beans and corn. (Use their liquids, do not drain juices off.) Add macaroni, bouillon and 2 1/2 cups water. Heat to boiling to break up tomatoes. Reduce heat. Cover and simmer at least 20 to 25 minutes until macaroni is cooked and vegetables are tender. If it is too thick, add more tomato juice.
Brown ground beef in large skillet; drain excess fat. Add to other ingredients in crock-pot. Cook on low for 8 to 10 minutes.
Cook onion in hot oil until golden. Add meat and garlic; brown lightly. Add remaining ingredients; simmer, uncovered, 2 to 2 1/2 hours or until thick. Remove bay leaf. Serve on hot cooked spaghetti. Pass bowl of grated Parmesan cheese. Makes 6 servings.
Cook in microwave on High for 4 minutes. Stir. Cook another 4 minutes; add 1 teaspoon butter and 1 teaspoon vanilla. Cook on High for 1 1/2 more minutes; take out and add 1 teaspoon baking soda. Pour on buttered powdered sugared tray (pour quickly, candy hardens fast).
Mix all dry ingredients. Rub in butter. Wash raisins (currants) and dry; mix in raisins (currants). Knead for a few minutes. Roll to 1/2 inch. Cut into squares/circles. Bake at 400° for 15 minutes.
In a casserole dish spread the refried beans. Spread the ground meat over the beans. Mix the taco seasoning with the sour cream and spread on top of meat. Mix the avocados with the mayonnaise and lemon juice. Spread on next. Cover with shredded cheese and top with chopped lettuce, tomatoes and onions. (Can do day before and cover with Saran Wrap and refrigerate.)
Preheat oven to 500°. Select meat and add salt and pepper. Place on roasting pan with rack. Bake 6 minutes per pound. After roasting time is completed, do not open oven door for 2 hours. Slice and serve. Garnish with miniature beets filled with horseradish.
Place melon cubes in a single layer on a baking sheet. Cover and freeze 30 minutes or until firm. Position knife blade in food processor bowl; add frozen melon, sherbet and lime juice. Process until smooth. Pour into glasses. Garnish with strawberries if desired.
Heat oven to 425°. Cut cheese slices into 1-inch squares. Place one cheese square on each cracker. Top cheese with a pepperoni slice. Place crackers on baking sheet. Bake 4 to 5 minutes or until cheese melts. Serve immediately. Makes 48 appetizers.
Cook cauliflower 10 minutes. Combine soup, mayonnaise, sour cream, curry powder and cheese. Place cauliflower in dish. Pour other ingredients over it. Dot with butter and bread crumbs. Bake at 350° for 30 minutes.
Cover cookie sheet with foil. Lay graham crackers on cookie sheet; sprinkle nuts on top. Boil sugar and butter for 2 1/2 minutes. Pour over graham crackers and nuts. Bake in 325° oven for 10 to 12 minutes.
Mix well all the ingredients. Add 1 cup hot coffee and mix. Pour into	greased and floured 13 x 9-inch pan or 2 layers. Bake at 350° for 30 to 35 minutes.
Pile ingredients on top of each other in order given. Very good. Great for least effort in serving a big crowd.
Preheat oven to 350°. Beat eggs, sugar and Wesson oil until smooth; set aside. Combine dry ingredients and add to egg mixture 1/3 at a time. Add pumpkin last. Pour into 13x9 inch pan. Bake 45 minutes.
In 2-quart casserole, brown beef, onions and celery. Drain fat. Add remaining ingredients (except noodles and cashews). Cover and bake 30 minutes at 350°. Remove cover and bake 30 minutes more. Top with noodles and cashews. Bake 15 minutes.
Wash cucumbers and cut into long lengths, approximately 3 inch long. Cut tomatoes and onions in wedges. Slice peppers in half. For hotter taste, leave seeds, otherwise remove seeds. Peel garlic and leave whole. Pack jars with cucumber spears on outer edges of jar with tomato, garlic and pepper in the center. Add 1 tsp. of salt per jar. Bring vinegar, water and sugar to a boil and pour over packed jars. Seal with lids. Place in open kettle; cover jars with hot water and boil for 10 minutes. Remove and let cool.
Spread softened cream cheese on a plate. Top with salsa. Sprinkle shredded Cheddar cheese over top of salsa. Serve with tortilla or corn chips. Great on football game days.
Combine flour and Cheddar cheese. Dip steak in egg and coat with flour mixture. Press into steak. Brown in oil. Transfer to a shallow baking dish.
Mix first 5 ingredients in a large bowl; set aside while preparing rest of ingredients, then add remaining ingredients. Mix well. Cover and refrigerate.
Combine wafer crumbs, butter and 2/3 c. peanuts. Press into an ungreased 13 X 9 X 2 baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Fold in 2 c. whipped topping. Spread over crust. In a mixing bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. Just before serving carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts. Yield 16-20 servings.
Melt together butter and chocolate squares. Add immediately 1 cup sugar and 2 eggs, one at a time. Add 1 cup flour, 1 teaspoon baking powder and 1 teaspoon vanilla. Let stand in refrigerator for 3 hours or overnight. Roll in a ball the size of a walnut and roll in confectioners sugar. Bake 10 to 12 minutes at 400°.
Mix and spread on pizza pan. Bake at 350° for 15 minutes. Let cool.
Cook and stir ground beef until brown (drain). Stir in water, macaroni, sauce mix, chili powder, garlic and cayenne pepper. Heat to boiling; stir constantly. Reduce heat. Cover and simmer 15 minutes. Uncover and cook 5 minutes.
Peel and cube potatoes. Place water and salt in a small saucepan. Bring to a boil. Add potatoes and reduce heat. Cook 15 minutes or until potatoes are tender. Drain potatoes, reserving 1 cup of liquid.
Use electric mixer to combine onion, garlic, mustard, lemon peel, salt, oregano, pepper and lemon juice. Blend until smooth. Slowly add oil until all oil is blended into dressing. Use with Vegetable Medley Salad.
Blend oleo, brown sugar, white sugar and flour to make crumb mixture. Set aside 3/4 cup. Add buttermilk, vanilla, baking soda and egg.
Soften gelatin in water. Heat rhubarb and sugar to boiling; add gelatin and stir until dissolved. Cool. When mixture begins to thicken; fold in whipped cream. Pour into pie shell and chill for 1 hour.
Mix 1/4 cup gravy, beef, bread crumbs, onion and egg thoroughly. Shape firmly into 4 patties. In skillet over medium-high heat, heat 1 tablespoon oil. Brown patties. Pour off fat. Add remaining gravy. Heat to a boil. Cover; reduce heat and simmer for 10 minutes or until done.
Cream butter and sugar until light. Stir in molasses. Add eggs, one at a time, beating after each. Add mixture of flour, soda and salt to cream mixture, alternating dry ingredients and milk. Beat after each addition. Grease and flour 3 (8-inch) baking pans. Pour 1 1/3 cups of batter into each. Refrigerate remaining batter. Bake at 375° about 15 minutes or until done. Cool 5 minutes. Remove from pans. Repeat process with remaining batter. Spread applesauce between layers. Sprinkle top layer with powdered sugar.
Mix all together and bake at 350° for 35 minutes in a 9 x 13-inch pan. It makes a nice moist cake. Put on your favorite frosting.
Stir together flour, salt and baking powder; set aside. In a large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs; beat well. Stir in milk and vanilla. Add flour mixture. Thoroughly combine. Stir in nuts, dates and 1/3 cup of cherries. Portion dough using level measuring tablespoonful. Roll in crushed corn flakes cereal. Place about 2 inches apart on greased baking sheet. Top each cookie with a cherry quarter. Bake at 375° for about 10 minutes or until lightly browned. Remove immediately and cool on wire racks. Makes 5 dozen. Two cookies contain 170 calories.
Preheat oven to 325°. Beat egg yolks well. Add condensed milk. Mix on low. Add juice and cream of tartar. Mix well. Pour into crust and bake until set 10 to 15 minutes. Freeze for at least 3 hours before topping with meringue. This pie will keep for several days.
Let cream cheese soften to room temperature (if you are in a rush, soften in microwave). Mix cream cheese with Eagle Brand milk and lemon juice until smooth. Pour into pie crust and chill for 1 to 2 hours. Add fruit to top and serve. (Fresh fruit is a very good topping.)
Mix and roll into balls. Put in freezer until easy to work with. Melt chocolate and almond bark together. Dip in and set until ready to eat. Makes approximately 12 dozen marble size candies.
Brown turkey under broiler in a pan until skin is crisp. Sprinkle with garlic powder. Combine remaining ingredients and pour over turkey. Cover pan; bake at 350° for 1 1/2 hours, basting occasionally.
Put soups and water in casserole. Add rice; stir. Place chicken breasts on top. Sprinkle dry onion soup mix over casserole. Cover with foil. Bake at 325° for 2 1/2 to 3 hours.
Put the first 6 items in saucepan over low heat and stir frequently until all is melted with a candy thermometer in all the while. Put a lid on with it tilted against the thermometer. Turn heat to medium heat. Stir no more. When the candy boils, carefully remove lid and continue cooking until thermometer registers 232°. Carefully remove from heat and add vanilla. When candy has cooled to 120°, remove thermometer and beat candy until it loses the satiny sheen. Quickly pour or spread on buttered platter. Cut in squares and store in airtight container so it will not dry out.
Cook onion slowly in margarine until golden. Add zucchini and continue cooking for 5 minutes. Add tomatoes and juice. Cook until zucchini is done and liquid thickens. Add cheese on top, pressing slightly into hot juice. Bake in a preheated 350° oven for 5 to 8 minutes, until cheese is melted.
Cook and stir chicken and onion in hot margarine in large skillet until lightly browned, about 5 minutes. Stir cornstarch into broth. Add to chicken with spinach, carrots, oregano and nutmeg. Bring to a full boil. Stir in rice and simmer 5 minutes. Cover; remove from heat. Let stand 5 minutes. Stir in cheese.
Blend together first 7 ingredients. Add eggs to mixture one at a time. Pour 1/2 mixture into a greased Bundt pan (or tube pan).
Combine eggs, sugar, oil, squash and vanilla. Mix well and set aside. In a separate bowl, combine flour, soda, baking powder, salt and cinnamon; sift together. Add dry ingredients to creamed ingredients. Blend well. Divide batter into 2 greased loaf pans. Bake in a preheated 350° oven for 1 hour.
Beat sugar, cocoa and eggs until foaming. Heat milk and canned milk until lukewarm. Meanwhile, dissolve junkets tablets in a tablespoon of warm water and set aside. Stir the egg mixture into the milk and then pour into a 1-gallon freezer. Then add your junkets and a little vanilla. Stir lightly. Let stand until mixture jells. This will take about 15 to 20 minutes. Start freezer. Use ice and rock salt. (If it does not start to freeze, you are not using enough salt.)
Brown beef in Dutch oven. Add onion and garlic. Saute 5 minutes. Pour off fat. Add everything but macaroni. Bring to a boil. Cover and simmer 45 minutes. Add pasta. Cover and cook 15 minutes more. Serve with grated cheese and Italian bread.
Cube cheese. Combine chili and cheese (cubes) in a skillet and heat until cheese melts. Chop up tamales and add to mixture. Heat. Put in chafing dish, top with cheese, olives and onions. Serve with tortilla chips.
Heat oven to 400°. Grease 9-inch pie plate. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.
Soften cheeses. Add the remaining ingredients. Mix all together with cheeses. Can roll ball in crushed pecans if you like.
Brown meat, onion and garlic until meat is not pink. Add just enough water to cover meat. Add salt. Cook for 2 hours. Then add Chili Quick and cook 15 minutes. Serves 4.
Cream margarine, sugar and eggs. Add vanilla. Blend flour and buttermilk with sugar mixture. Add the rest of ingredients.
Cook noodles in salted water about 15 minutes. Drain. Heat oil in skillet; cook garlic and onion until soft. Add beef and seasonings and cook until crumbly. Add tomato paste and water. Simmer 5 minutes. Set aside. In a baking dish 9x13x2 inches, put a thin layer of meat sauce, half the noodles, all of the Ricotta cheese, and half of the Mozzarella cheese. Repeat with half of the remaining meat sauce, the rest of the noodles, remainder of sauce, and Mozzarella. Sprinkle with Parmesan cheese. Bake in 350° oven for 30 minutes. Let cool 10 minutes before serving.
Grease a 4-quart casserole. Fill with layers of potatoes, corn, peas and beef. Sprinkle beef layer with beef broth, basil and oregano. Add layers of green beans, onions and tomatoes. Bake at 350° for 1 1/2 hours. Serves 6.
Sift flour, salt and soda. Cream fat and sugars; add eggs, one at a time and beat after each addition. Add hot water, then dry ingredients. Add chocolate chips and oatmeal. Mix thoroughly, add vanilla. Bake 8 minutes in 375° oven.
Preheat oven to 350°. Cream together butter and sugar until fluffy. Add eggs and lemon peel. Beat well. Sift together flour, baking powder and salt. Add to creamed mixture and add alternately with milk, beating until smooth, after each addition. Stir in pecans. Pour into greased loaf pan. Bake at 350° for 50 to 55 minutes or until done. Let cool in pan 10 minutes. Combine lemon juice and 4 tablespoons of sugar, spoon over top of slightly warm bread. Remove from pan; cool, wrap and store overnight before cutting.
Combine all ingredients in top of a double boiler and cook over boiling water, stirring constantly, until mixture coats a spoon. Cool. When it begins to set, add 1/2 pint whipping cream, which has been whipped with 1 teaspoon almond flavoring. Mix well and refrigerate. Allow mixture to congeal.
Arrange boneless, skinless chicken breasts in bottom of baking dish. Sprinkle a fair amount of salt, pepper, garlic powder and brown sugar onto chicken breasts. Pour BBQ sauce over seasoned chicken. Let stand for 1 hour. Bake at 375° for 30-40 minutes. Serve over steamed rice.
Cook onions in the butter until tender. Add water until it boils. Add seafood. Cook 3 to 5 minutes, then take seafood out and put in a bowl. Add potatoes, salt and pepper. Simmer 4 to 6 minutes until potatoes are tender. Add milk and half and half and bring to a boil. Take off heat. Stir in cheese. Let stand 2 minutes. Put seafood back in. Stir and serve. Serves 10 (1 cup) servings.
Blend all cheeses, milk, dill weed and pepper until smooth. Put in bowl and add sunflower seeds and carrots. Cover and chill. Serve with vegetable sticks, crackers or chips.
In a 13 x 9 x 2-inch pan, bake pecans at 250° for 5 minutes. In large saucepan melt butter; stir in corn syrup and 1/4 cup sugar, and a dash of cinnamon. Bring to boil, let boil for 3 minutes. Pour syrup over pecans. Bake at 250° for 1 hour. Stir 4 times. When done sprinkle with cinnamon and sugar.
Slice bread in half the long way. Mix mayonnaise and cheese together. Spread on each half of bread. Sprinkle green onion and parsley on top. Broil until hot and bubbly.
Cream the butter, shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and baking powder together. Add flour mixture and milk alternately to egg mixture. Beat well. Stir in flavoring and coconut. Place in tube pan. Bake at 300° for 1 hour and 30 minutes.
Dissolve yeast in 1/4 cup warm water. Combine butter, sugar, salt, soda, egg and cottage cheese with 1 1/4 cups flour; blend well. Add remaining flour; mix thoroughly. Allow to rise in warm place for 1 hour. Stir down and place in greased 8-inch round casserole. Allow to rise for 1 hour longer. Bake at 350° for 30 minutes. Brush with melted butter; sprinkle with salt.
Preheat oven to 400° to 425°. Mix all meat loaf ingredients together. Place in a large, nonstick meat loaf pan. Place meat loaf pan onto cookie sheet (to catch drippings). Bake 1 1/2 hours. After 1 hour, drain drippings from meat loaf very carefully. When done, cool 5 to 10 minutes before cutting. Serves 4 to 5.
Mix all fruit in a large centerpiece bowl. On a separate saucer, saturate sugar cubes with extract and light with match. Scrape cubes into center of fruit salad and let burn until cubes have melted onto fruit. Serve alone or as a topping for ice cream.
Brown hamburger and chopped onions. Mix with remaining ingredients. Bake at 300° for 2 hours or simmer slowly until bubbly.
Cream first 3 ingredients. Add eggs, one at a time. Sift together flour, baking powder and salt. Add flour, alternating with milk. Add 5 flavors. Bake in a well-greased Bundt pan for 1 1/4 hours at 325°. During the last 30 minutes, check to see if the top of the cake needs to be protected from overbrowning. If so, make a tent of aluminum foil to cover the surface of the cake and continue baking.
Mix celery seed, vinegar, salt and sugar. Bring to a boil. Add chopped vegetables and return to a boil. Put in jars and seal.
Beat together milk and mayonnaise. Put flour in mixing bowl; make a well in it and pour in wet ingredients. With fork, blend the wet and dry ingredients together. Fill greased muffin tins 2/3 full and bake 10 to 12 minutes.
Cook macaroni according to directions on package or box. Drain and rinse well with cold water. Set aside.