HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and oil in the blender until well blended. Add the next 3 ingredients and blend. Add catsup; blend. You may use more catsup for the taste you desire. Refrigerate.
Mix together and drop on a greased cookie sheet by spoonfuls. Bake at 400° for about 10 minutes. Nuts and/or raisins may be added.
Saute until brown the oil, garlic, ground beef and onions. Drain fat. Add tomato paste, tomato soup, tomatoes, water, coffee, salt, pepper, mushrooms and oregano.
Boil the potatoes and process them through a colander, then mash them thoroughly. Add 6 cups of water. Brown the flour in the butter and add the potatoes and water with the chopped celery, parsley, thyme, salt and white pepper. Beat in two egg yolks just before serving. You will never miss the cow.
Cream together sugars, butter and egg yolks. Stir in cranberry sauce. Sift together flour, cinnamon, soda, cloves, salt and allspice; add to creamed mixture. Stir in pecans and raisins. Fold in egg whites. Bake in tube pan (greased) at 375° for 1 hour.
Melt a bit of butter in skillet. Using the rim of a glass, press the center out of the slice of bread. Reserve center circle. Put slice of bread in pan. Crack egg into center hole of bread. Turn when egg is set. Cook over low heat until egg is done. Season with salt and pepper. Serve with bread hole covering egg center (Toad)!
Cook noodles; drain. Brown hamburger and Italian sausage together; drain. Put together cottage cheese and Ricotta cheese in bowl. Put spaghetti sauce in bowl and add meat mixture after browning. Stir both cheese and meat mixtures good.
Mix together. Dipping hands in water, make small balls. Grease pans or use Teflon cookie sheets. Bake at 425° until brown.
Preheat oven to 325°. Prepare a 9-inch pastry. Melt butter. Cool. Beat 2 eggs until foamy. Add flour, sugar and brown sugar and beat until smooth. Add melted butter. Mix well. Add chocolate chips. Stir. Pour batter into pie shell. Bake for 1 hour. It's heavenly!
Place dry ingredients (except raisins) in large, deep bowl. Gradually add milk and margarine. Mix until firm enough to form ball; if still crumbly, add more butter or milk, one tablespoon at a time. Pat down to an 8-inch circle. Place on oiled cookie sheet. Cut the dough in the form of a cross to the depth of 1-inch. Bake at 375° for 30 to 40 minutes or until brown.
Cut skinned and boned fish into 1 1/2 to 2-inch pieces. Then peel and slice potatoes into 1/2-inch pieces. Crush the garlic clove.
Cut chicken into nuggets. Batter chicken in egg and then in flour. Fry until golden brown. Dip chicken into teriyaki sauce and place in dish. Cook chicken for 20 to 25 minutes at 325°.
Bring tomatoes and peppers to rolling boil. Pour over grated cheese and stir until cheese is melted. Good with crackers, Fritos and Mexican food.
Gradually add milk and lemon juice to softened cream cheese. Add remaining ingredients and mix well. Chill and serve.
Cream the butter, sugars, peanut butter, egg and vanilla. Sift flour, soda and salt. Add to creamed mixture. Form into balls. Preheat oven to 375°. Place in oven for 8 minutes. Put chocolate kisses on top. Push them down on the cookie. Put back in oven for 2 to 3 minutes.
Parboil mushrooms. Mix other ingredients except onions. Pour over parboiled mushrooms and onions. Let stand several days (stir occasionally).
Cook until meat is brown; drain. Add salt and pepper, chili powder, garlic salt, bell pepper and onion. Put in Dutch oven. Put egg noodles on top. Don't stir. Pour water over mixture.
Line an 8 or 9-inch square pan with foil and set aside. In a heavy saucepan, over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat and stir in nuts. Spread evenly into prepared pan.
Boil potatoes, onion, celery and bouillon in 4 cups water for 10 to 15 minutes or until potatoes are tender. Add cream of chicken soup and Velveeta. Heat, stirring often, until cheese is melted and soup is smooth. Add broccoli. Continue stirring occasionally until ready to serve.
Mix vegetables. Let stand 5 minutes. Drain well. Cook in kettle for 30 minutes vegetables and vinegar mixture. Pour in jars and seal.
Melt the butter in a 1 1/2-quart casserole dish. Mix the next 5 ingredients and pour over butter. Mix the next 4 ingredients and pour over the batter. Do not stir. Bake for 30 minutes in a 350° oven. Makes its own sauce. Serve warm.
Beat cheese until fluffy. Add sugar and peanut butter. Beat until smooth. Prepare topping with milk as directed on package. Beat into peanut butter mixture. Pour or spoon into pie shell. Must be refrigerated overnight to set up before serving.
Preheat oven to 350°. In a large bowl, beat together the cream cheese, eggs, sugar and vanilla until well blended; set aside. Slice cookie dough rolls into 1/3-inch slices. Arrange slices from 1 roll over bottom of greased 9 x 13-inch baking dish. Press together so no holes are left in dough. Spoon cream cheese mixture evenly over dough; top with remaining roll of dough, sliced. Bake 45 to 50 minutes until golden brown and center is slightly firm. Cool, then refrigerate. Cut into bars. May serve with chocolate sauce, fudge or Cool Whip.
In saucepan, combine all ingredients except apples. Melt over medium heat, stirring constantly. Cool. Slice apples. Dip into mixture and serve.
In a heavy pot, bring milk almost to a boil. Remove from heat and sprinkle in nutmeg to taste. Beat eggs and to them add sugar, vanilla and a pinch of salt. Add hot milk to egg mixture. Pour into unbaked 9-inch pie crust. Bake in slow oven at 325° to 350° for 30 minutes or until knife inserted in center comes out clean.
Combine all until crumbly. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes or until brown. Remove from oven and cool!
Melt butter in 9 x 13-inch pan. Mix sugar, flour, baking powder and milk together and pour on butter. Do not stir. Add peaches on top of this in layers. Sprinkle with 2 or 3 tablespoons sugar. Bake 35 minutes at 350°.
Peel apples, quarter and cut in half. Pat out can of biscuits and put in 1/8 of apple. Seal apple inside biscuit. Place in 9 x 13-inch pan. Mix 1 cup water, 1 cup sugar and 1 stick of melted margarine. Pour over biscuits and sprinkle biscuits with allspice or spice of your choice. Bake at 350° until golden brown. Good hot or cold with ice cream or plain.
Cook peas according to package directions; drain. While peas cool, break apart cauliflower and slice thin. Combine cauliflower and peas; add celery and onion. Mix together mayonnaise, salt and milk. Mix with the cauliflower mixture. Marinate in refrigerator 6 hours.
Do not brown beef. Put all ingredients in casserole. Put bay leaf on top. Cook in oven at 300°, covered. Do not peek.
Mix soda with sour milk and add to molasses. Sift together flour, ginger and salt; combine 2 mixtures and add butter. Bake in greased pan in moderate oven, 350°, for 25 minutes.
Puree the bananas in a food processor along with the thawed lemonade. Then add the other ingredients and mix well. This mixture is frozen and will fit in a gallon plastic milk jug. Before serving, partially thaw and add the following: 1 (64-ounce) ginger ale and 1 (64-ounce) lemon-lime soft drink. Yields 50 (1/2-cup) servings. You can cut the amount of sugar in half.
Preheat oven to 375°. Cream butter gradually beating in sugar. Beat eggs until light; add to butter mixture and beat thoroughly. Add vanilla extract. Add lemon rinds. Sift together flour and baking powder. Carefully blend into butter-egg mixture to make soft dough.
Soften yeast in lukewarm water with honey. Melt margarine in saucepan. Cool slightly. When yeast is bubbly, add 4 more heaping cups warm water, milk, salt, the melted shortening, bran and wheat germ. Mix and add flours (the total amount will equal almost 5 pounds of flour). Knead well. Place in a warm place in greased bowl.
Cook berries 3 minutes until full boil. Add 2 cups sugar and cook 3 more minutes. Add 1 more cup of sugar and boil 3 more minutes.
Blend soup and milk. Add chicken, noodles, pimento and parsley. Spoon into 1-quart casserole. Sprinkle bread crumbs on top. Bake in 350° oven 25 minutes.
Cook chicken until tender and remove bones; save broth. In bottom of casserole dish, mix half of dressing with enough broth to moisten well. Pat down and pepper. In bowl, mix chicken with soup and enough broth to blend well. Mixture should remain thick. Pour over dressing in casserole dish. Mix remaining dressing with chicken broth to moisten well. Pour over chicken mixture and bake at 350° to 400° for 30 minutes.
Rub a wooden bowl with garlic and mix the dressing right in the bowl. Use a variety of fresh torn greens such as lettuce, escarole, spinach, endive and watercress. Toss well until every leaf is coated with the dressing.
Brown chicken (unfloured) in shortening until golden brown. Remove chicken from skillet and make gravy in small amount of shortening. In same skillet return chicken and lay peppers and onions over gravy covered chicken.	Simmer for 1 hour to 1 1/2 hours.
Drain liquid from one jar of artichokes into pan. Chop artichokes and set aside. Add onion to liquid in pan and saute. (Add a little garlic salt.) Beat eggs; add bread crumbs and seasonings. Stir in cheese, parsley, artichokes and onion. Put in greased 9 x 9-inch pan. Bake at 325° for 30 minutes. Cut into 1-inch squares and serve hot or cold.
Fry bacon; when almost crisp, add onion, squash, salt and pepper. Cook until tender (about 10 minutes). Remove from stove; add sour cream and serve. Serves 6.
Cut up potatoes and put in a big pot of salted water. Bring to a boil. Put cover on pot and let cook 25 minutes on medium heat. Drain; add butter and milk. Whip using a hand mixer.
Mix together in a baking dish. Place bacon strips on top. Bake about 30 minutes in a medium oven.
Fry bacon until brown. Remove from pan. Chop onion and green pepper. Saute onion and green pepper in grease. Add tomato sauce. Add one can of water. Mash stewed tomatoes and add to mixture. Break bacon into bits and add to mixture. Add Tabasco sauce and salt to taste. When mixture starts boiling, add shrimp and turn fire down low. Stir constantly to keep from sticking. Cook until rice dries out.
In top of a double boiler, scald milk. Slowly add gelatin and honey. Pour a few tablespoonfuls over egg yolks, then add egg mixture to milk mixture in boiler. Place over hot water and cook until thick and smooth. Remove from heat. Add salt and vanilla, then fold in egg whites. Pour into a large mold and chill. The mixture will form 2 layers as it sets.
Grease a 9-inch pie plate. Blend all ingredients in blender for one minute. Pour into pie plate and bake at 350° until set.
Dredge beef in flour and brown in Dutch oven. Add remaining ingredients and cook slowly on low heat for about 3 hours. Thicken gravy if necessary.
Boil potatoes until fork goes through, but not mashes. Let cool. Cut up into 1-inch squares. Whip up mayonnaise, chopped onion, cilantro (use less if using fresh), garlic powder, salt and pepper. Stir in potatoes and mix well to coat. Maybe eaten cold or warm.
Combine beans, picante sauce and 1 cup cheese; stir over low heat until cheese is melted. On serving platter, layer chips, bean mixture, lettuce, sour cream and tomatoes. Sprinkle with remaining cheese. Makes 8 servings.
Boil chicken. Pull off bones in bite size pieces. Add broth and cream of celery soup. Pour into a greased baking dish. Sift flour, salt and baking powder. Gradually add milk, then melted butter. Pour this over chicken mixture. Bake at 425° for about 30 minutes.
Chop cranberries in processor or food chopper. Pour 2 cups sugar over cranberries. Add the raspberry and orange Jell-O to juice. Add to cranberries. Mold in pans.
Cream sugar, eggs, spices and butter at low speed for 1 minute. Add cream and blend. Put in unbaked pie shell. Bake at 350°. Cool until firm.
Mix all ingredients well. Cook and stir constantly until dough forms a ball and leaves side of pan. Store in airtight container. Great for children!!
1st Layer: Mix first 3 ingredients. Press in an oblong baking dish. Bake at 350° for 20 minutes.
Brown beef. Add salt, pepper, onion, chili powder, rice, soup and water. Cook gently for 2 or 3 minutes. Put cabbage in casserole. Pour meat mixture over cabbage. Do not stir. Bake, covered, for 2 hours at 350° or longer, if desired.
Wash and dry chicken pieces. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil lined pan. Sprinkle with salt, pepper and paprika to taste. Bake uncovered at 375° for 1 1/4 hours.
Remove husks from ears of corn; brush off silks. Drop in kettle of boiling water to cover, adding 1 teaspoon salt and 1 teaspoon lemon juice to each quart of water. Cover and cook 5 to 8 minutes, or until milk is set and corn is tender. Cooking time depends on maturity of corn. Remove from water and serve with butter, salt and ground black pepper.
Mix cream cheese, margarine and sugar. Add eggs, vanilla and cake flour. Bake at 325° for 1 hour in a tube pan.
Melt chips and peanut butter. Add chow mein noodles and marshmallows. Mix together and spoon out on waxed paper.
Cook carrots and celery in boiling water until tender. Cook onion in margarine until tender, but not brown. Stir in flour. Add milk and chicken broth. Cook over low heat until thickened, stirring occasionally. Makes 6 cups.
Soften cheese (I use microwave) on Low. Add chips and oleo until melted. Let cool for a few minutes and then add sugar. This recipe can be cut in half, if you don't want as much frosting. Mix until smooth.
Mix margarine with sugar. Add vanilla, salt and flour; mix well. Add chips, nuts and shape into balls and press flat. Bake at 325° until light brown (approximately 13 minutes).
Butter a 9 x 13-inch casserole dish. Put in chicken. Place a slice of swiss cheese over each breast. Add soup, mixed with the wine. Sprinkle the Pepperidge Farms Dressing over all. Melt margarine and pour over. Bake at 350° for 55 minutes.
Heat the cooking oil in a Dutch oven. Add the meat and cover with the rest of the ingredients. Salt and pepper to taste. Cover and let cook over low heat for 2 to 3 hours.
Mix hash, onion and egg together. Prepare muffin mix as directed on package. Add salt and cheese. Spread half the batter in greased 8-inch square or round baking dish. Spread on hash mixture. Top with remaining batter. Bake at 400° for about 25 minutes until corn bread is golden brown.
Mix soup, cheese, onion and sour cream. Mix with vegetables. Place in a dish.
Mix together pretzels, butter and 1/2 cup sugar and put in 5 or 6 cup bowl. Cool. Mix cream cheese and sugar. Fold in Cool Whip. Mix. Pour over pretzels. Cool.
Crumble cookies into shallow dish. Spread Cool Whip over cookies. Chill for one hour.
Sift together in large mixing bowl sugar and flour. Place in saucepan and bring to a boil butter or oleo, cocoa and water. Pour butter mixture over flour and sugar; mix well and add buttermilk, eggs, vanilla, baking soda and cinnamon. Mix and bake on a slightly greased 10 x 15-inch pan at 400° for 20 to 25 minutes. Before cake is done, make icing.
First, mash potato, then add flour. Next, add powdered sugar and mix until it makes a ball of dough. Next, take a sheet of wax paper and spread with dough. Then spread the peanut butter out on the dough. Roll up like a burrito. Chill for a couple of hours, then cut in little strips.
Mix crumbs and melted butter and press 3/4 of mixture into Pyrex dish. Cream sugar and cream cheese together. Mix milk, Dream Whip and vanilla until stiff and add to cheese mixture. Layer on top of crumbs the blueberry filling, then cheese mixture and sprinkle with remaining cracker crumbs.
Cut out tomato cores with a sharp knife. Fill a large saucepan 2/3 full with water. Bring water to a boil; add tomatoes. Boil 20 to 25 seconds or until skins begin to split. Place tomatoes in bowl of cold water. Peel cooled tomatoes and cut in half horizontally. Squeeze seeds and juice out of each tomato half. Dice tomatoes. Heat oil in a large skillet. Add hot pepper and garlic. Saute over medium heat about 1 minute. Before garlic changes color, add diced tomatoes. Season with salt. Cook, uncovered, over medium heat 8 to 10 minutes. Stir in parsley and cook 1 to 2 minutes longer. Fill a very large saucepan 2/3 full with salted water. Bring to a boil. Add penne. Bring water back to a boil and cook penne, uncovered, until tender but firm to the bite (al dente) 8 to 10 minutes. Drain penne and place in skillet with sauce. Toss penne and sauce over medium heat until sauce coats penne, 20 to 30 seconds. Serve immediately. Makes 4 to 6 servings.
Mix peanut butter and powdered sugar together; smooth into bottom of pie shell. Make hot pudding by mixing remaining ingredients. Pour over filling.
Mix well and press into a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Chop cabbage and steam until limp, not soft. Drain well. Use a shallow baking dish and place in layers 1/2 of cabbage and 1/2 can of soup (spread over cabbage). Crumble 1/2 can onion rings over this. Then slice Velveeta cheese over all. Repeat layers again. Bake at 350° until bubbly, about 30 to 40 minutes.
Cook spaghetti as directed on package and drain. Mix eggs, Parmesan cheese and warm spaghetti. Pour into generously buttered 9 x 1 1/4-inch pie plate. Pat in bottom and up sides to rim with back of spoon. Spread sour cream over bottom. Heat oven to 350°. Heat margarine over medium-high heat until melted. Crumble turkey into skillet. Add bell pepper and onion. Cook until turkey is no longer pink; drain. Add tomato sauce, garlic salt and oregano. Simmer 10 minutes, uncovered. Salt and pepper to taste. Spoon mixture over sour cream. Cover with aluminum foil. Bake 25 minutes. Sprinkle Mozzarella cheese on top and bake until melted.
Crush Oreo cookies and mix with melted margarine. Press into 9-inch pie plate and freeze (2 to 3 hours). Put ice cream in a bowl and stir until smooth. Place in prepared crust and sprinkle with pecans. Freeze for at least 1 hour (more time in freezer may be needed depending on how much the ice cream has melted). When ready to serve, slice pie. Top each slice with hot fudge followed by whipped cream.
Boil raisins and water 5 minutes; let cool and add baking soda. Let stand. Mix the rest of ingredients together. Combine with raisins. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Very good and stay moist.
Sift and measure flour. Sift again with soda and salt. Cream shortening and sugar well. Add eggs one at a time, beating well after each addition. Add flavorings. Add dry ingredients alternately with sour cream. Bake in a greased and floured 10-inch tube pan at 325° for approximately 1 hour and 20 minutes (time will vary with individual ovens).
Cook spaghetti as directed on box and drain. In large bowl, add remaining ingredients with spaghetti. Refrigerate. Serve cold.
Cook the spinach according to box directions. Drain well. Mix all other ingredients. Hollow the center of the bread so it looks like a bowl. Save the bread from the middle. Cube into torn bite-size pieces to place around the loaf to use for dip.
In large bowl, combine all ingredients, except 1/2 cup Colby cheese. Mix well and turn into buttered 13 x 9-inch baking dish. Bake at 350° for 55 to 60 minutes or until potatoes are tender. Top with remaining cheese and bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Makes 6 to 8 servings.
Puree the apricots after they have been soaked and cooked according to the package directions; add the sugar and extract. Soak the gelatin in the cold water, add the hot milk and stir over hot water until gelatin is dissolved. Add this to the puree. Whip the cream and fold it into the puree. Spoon it into a wet 8-cup mold and chill it in the freezer for about 3 hours. This may be unmolded or served directly from the mold.
Mix salad well and let congeal. Cream sour cream, cream cheese, sugar and vanilla. Spread on top of salad. Sprinkle top with nuts.
Sift dry ingredients together in mixing bowl. Add shortening and milk. Blend other ingredients except cranberries. Beat 2 minutes. Stir in cranberries. Bake in greased 9-inch square pan at 350° for 40 minutes or until tested done. Serve with hot butter sauce.
Cook the pears and sugar until real thick, then add coconut and pineapple about 1/2 hour before you take it up. Process in jars for long period of keeping.
In small bowl, combine cream cheese, brown sugar, ginger and vinegar; blend until smooth. Stir in raspberries. Serve as a dip or dressing for fresh fruit. Makes 1 1/4 cups.
In the bowl of an electric mixer with a paddle attachment, combine the flour, sugar, yeast, salt, ground chile and black pepper. Mix briefly on low speed. Increase speed to medium and add the water, milk, poblano chile and bell pepper; beat well. Add the eggs, one at a time, mixing well after each addition. Change to the dough hook and knead for 3 minutes. The dough will be very sticky. Add the butter to the dough, one piece at a time, and continue to knead until dough is smooth and shiny and the butter is completely incorporated, 10 to 20 minutes.
Burn the sugar on stove top on medium heat; set aside to cool. Use an 8-inch cake pan. Place the last 5 ingredients in blender; blend until smooth. Pour over burnt sugar in pan. Steam approximately 1 1/2 hours on very low heat. Check water level from time to time.
Sift together dry ingredients. Add nuts. Combine remaining ingredients; add to dry ingredients. Stir only until flour is moistened. Pour into a greased 9 x 5-inch loaf pan. Bake 1 hour in 350° oven.
Cut each biscuit into 4 pieces. Then dip into sugar-cinnamon mixture. Coat each piece well. Drop in Bundt cake pan. Sprinkle over the nuts. Then melt the butter and brown sugar. Pour this mixture over biscuits. Place in cold oven. Set at 350° and bake for 20 minutes. Turn pan upside down over plate after removing from oven.
Mix all ingredients together well with mixer; fold in chocolate chips. Spray Bundt pan with Pam or grease and flour. Pour mixture into Bundt pan. Bake in the oven preheated to 350° for approximately 1 hour. After cake is cooled on serving plate, can poke holes in top with toothpick and brush on extra Kahlua.
Dissolve Jell-O in 2 cups boiling water. Add 2 cups reserved peach syrup (if not enough, add water until there is). Put mixture in fridge to set a bit (about 1 1/2 hours). Beat peaches with mixer until very mushy. Beat the whipping cream, adding the powdered sugar. Fold in the Jell-O mixture. Stir very well. Pour into 13 x 9-inch pan and keep in fridge until set.
Mix filling ingredients in order given. Pour into unbaked pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream. Makes one 9-inch pie or two smaller ones.
Peel and core apples, leaving them whole then slice into 1/2-inch slices. Set aside. Mix together the water, sugar, candies and food coloring in a saucepan. Bring mixture to a boil. Drop in apple rings. Simmer until tender, about 10 to 12 minutes. Remove from syrup. Serve as an accompaniment to any type wild meat.
Heat oven to 400°. Grease pie plate. Cook and stir beef and onion; drain. Stir in seasoning. Spread in plate; top with chillies. Beat milk, Bisquick and eggs until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese; bake 10 minutes longer.
Melt margarine in large skillet. Add salad dressing mix. Add chicken and brown slowly until golden. Place contents of skillet in baking dish. Blend soup (undiluted), cream cheese and wine until smooth. Spread over chicken. Bake, uncovered, 1 hour at 325°. Serve over rice. Serves 4 to 6.
Using a large serving bowl or 9 x 13-inch glass dish, prepare the Jell-O with the boiling water and 1 1/4 cups cold water. Add the drained pineapple. Chill until firm.