HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oleo.	Add beaten eggs. Mix flour and soda together and add to sugar. Add bananas and nuts and mix well. Spoon into muffin pans sprayed with Pam. Fill 3/4 full in each muffin. Bake 15 minutes in 350° oven.
Brown meat, onion and green pepper in hot oil. Add remaining ingredients (except rice). Cook for about 5 to 10 minutes. Serve over rice.
Mix all ingredients well. Chill for at least 1 1/2 hours until firm. Roll into walnut sized balls. Bake 15-20 minutes at 350.
Cook fettuccine according to package directions until tender, but still firm. Drain. While noodles are cooking, melt butter in medium saucepan. Add heavy cream and cook over medium heat. Reduce heat to low and add sour cream, stirring constantly. Do not allow cream sauce to boil. Toss noodles, cream sauce, Parmesan cheese and chives until well blended. Serve immediately. Yield: 6 servings.
Place potatoes in boiling water and cook until tender, 10 minutes or so. Drain well. Combine all other ingredients, except paprika, in a large mixing bowl. Toss lightly. Spoon into a serving dish. Sprinkle with the paprika.
Cream margarine and sugar. Add eggs, milk and vanilla. Sift flour, baking powder and salt. Gradually add to creamed mixture. Mix well. Chill in refrigerator for 2 to 3 hours. Roll on floured board. Cut with cookie cutters. Place on ungreased cookie sheet. Bake at 375° for 7 minutes.
In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt. Add to egg mixture just until combined (batter will be very thick). Stir in apples, cranberries and nuts. Transfer to baking pans, 8 x 4 x 2 or little pans, whatever you prefer. Bake at 350° for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to wire rack. Cool completely.
Mix sugar, water and oleo. Cook until comes to boil (don't boil). Combine in blender with dry milk. Blend until smooth. Refrigerate until needed. Makes 1 cup.
Thaw spinach, press out water. Mix all ingredients. Bake 20 to 25 minutes at 325°. Serves 8 to 10.
Mix together and beat. Bake in large baking pan (approximately 12 x 14-inches) at 350° for 30 minutes or until brown on top. Butter the top and serve in squares. It's almost like dessert!
Let pie shell cool. Combine ingredients except fresh strawberries. Bring to boil. Let cool. Add strawberries; mix well. Add to cooked shell. Refrigerate 4 hours or until jelled.
Place hash browns in 13 x 9-inch greased baking pan. Mix remaining ingredients except bread crumbs and butter. Pour over potatoes. Cover with bread crumbs and top with melted butter. Bake at 325° for 1 hour.
Melt white chocolate (microwave or saucepan). Add pretzels and nuts. Place wax paper on a cookie sheet; spread mixture onto sheet. Place in refrigerator for 10 minutes. Break apart and store in refrigerator.
Fry bacon in pot that you make your chowder in. Crumble bacon in pot. Put all ingredients, except clams and clam juice, in pot with bacon and cover with water (just so you can see it). Cook until vegetables are done. Add clams and clam juice to cooked vegetables and cook for 30 minutes. Add salt and pepper to taste. Makes 12 quarts. Can be used immediately or freezes well.
Mix first 3 ingredients in large pan; cream well. Add eggs, vanilla and syrup. Beat well. Add remainder of ingredients. Drop by spoonful on greased cookie sheet. Bake in 350° oven for 12 minutes or less; don't get too brown.
Melt chocolate and butter together. Combine sugar and syrup in saucepan and bring to boil, stirring until sugar dissolves. Boil 1 minute. Pour chocolate mixture slowly into the syrup mixture, blending well. Very slowly pour eggs in, stirring constantly, to mix well. Add vanilla and pecans.
Cook hamburg and drain. Shred lettuce; add tomatoes, onion, green and red pepper, hamburg, cheese and 3/4 of the bag of Doritos (rolled into crumbs). Add the dressing and stir until the dressing is well mixed. Top with remaining Doritos.
Pour boiling water over broccoli; let drain. While this is draining, saute onions and celery in the butter. Cook rice in water until done (according to directions). Mix all together; place in buttered baking dish. Bake for 40 minutes at 350°. Don't cover.
Cut potatoes in large chunks. Preheat oven to 450°. In large plastic bag, add all ingredients and shake until potatoes are evenly coated. Bake 40 minutes or until tender and golden brown.
Brown hamburger; stir in next 5 ingredients. Heat until bubbly; pour in casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 30 minutes.
Keep popcorn warm in 250° oven while preparing coating. In 3-quart saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popcorn, mixing well. Turn into 2 large shallow baking pans or roasting pans. Bake in 250° oven 1 hour, stirring every 15 minutes. Cool. Break apart.
Cook sausage, breaking into pieces. Drain fat. Add green pepper, onion and garlic. Cook for 5 to 10 minutes, stirring occasionally. Add tomatoes and seasonings. Stir well. Add black-eyed peas (drain first). Cover and simmer slowly for 15 to 20 minutes or until desired consistency is reached. Pour in casserole dish and top with grated cheese. Warm in oven for 15 minutes at 350°. This is great to make ahead, because it lets the flavors blend.
Mix wine and sugar in top of a double boiler. Place over rapidly boiling water, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat and, at once, stir in pectin. Pour quickly into hot sterilized glasses. Skim, if necessary. Cover at once with 1/2-inch hot paraffin.
Mix well in a casserole dish. Bake at 350° for 45 minutes to 1 hour.
Cream the margarine and Crisco well. Add sugar (mix brown and white sugars together). Beat real well. Add eggs, one at a time, beating at least 1 per minute. Add flour and milk alternately. Stir in flavoring and nuts. Pour in greased and floured tube pan and place in cold oven. Turn to 325° and bake for 1 hour and 30 minutes. Do not open oven door until cake has baked at least 1 hour. (May need to be cooked 15 minutes longer.)
Put bread in bottom of casserole dish. Brown sausage and spread over bread (drain off grease). Put cheese on top. Beat eggs and mix in salt, pepper and mustard. Pour over other ingredients. Add milk and cover. Refrigerate overnight. Bake at 350° for 40 minutes.
Mix first 4 ingredients. Bring to a boil. Boil 5 minutes, stirring occasionally. Remove from heat. Add baking soda and mix. Pour over popped corn. Put in shallow baking pan or cookie sheet. Put in oven at 200° for about 1 hour. Stir occasionally.
In large saucepan, bring pineapple and syrup to boil. Remove from heat. Stir in Jell-O. Cool to room temperature. Stir in buttermilk. Fold in whipped topping and pecans. Pour into an 8 cup mold. Chill 4 hours or overnight.
Mix together flour, margarine and nuts. Spread in 9 x 13-inch pan. Bake 20 minutes. Cool.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Sift flour, cinnamon and sugar together. Add oil and eggs. Beat thoroughly for 4 minutes on medium speed or 300 strokes by hand (almost too thick for mixer). Fold in apples, nuts and vanilla. Pour in pan. Bake 1 hour or until springs back when pushed down (maybe more). Can be covered with 2 packages of butterscotch morsels. Let them bake on top of cake, or make glaze.
Crumble crackers in a baking dish. Put remaining ingredients in dish. Use the rest of crackers on top and bake at 375° until brown.
Combine ingredients over low heat and stir until consistency of stiff mashed potatoes. Remove from heat and cover with wet towel. Allow pan to cool enough to touch. Remove mixture from pan and knead until smooth and dough-like. On surface covered with wax paper, roll to 1/4-inch thickness. Cut with cookie cutters. Re-work excess, roll and cut. Set ornaments on rack to air dry 4 to 5 hours. Thin acrylic paint with water and paint; air dry. Paint, polyurethane or varnish; let dry. Ready to hang on tree, etc. Makes 18 to 24 ornaments.
In large bowl, combine 1 1/2 cups flour and the yeast. In saucepan, combine wine, butter, salt and sugar. Heat until warm and butter begins to melt (115° to 120°). Remove from heat and stir until butter is melted. Add to flour and yeast. Add the 3 eggs and beat 1/2 minute to mix, using spatula and electric mixer. Beat 3 minutes at high speed, scraping sides and bottom of bowl constantly. By hand, stir in shredded cheese and enough of the flour to make a soft dough that can be handled.
Cook broccoli according to directions (omit salt). Drain and place in a 10 x 16-inch pan. Stir soup and cheese; gradually add mayonnaise, milk and beaten egg. Pour over broccoli. Combine bread crumbs and margarine; sprinkle over top. Bake in a 350° oven for 45 minutes.
Preheat oven to 350°. Thaw bread about 3 hours (don't let rise). Roll one loaf to rectangle (about 16 x 15-inch or smaller). Brush with oil. (Leave 1-inch margarine around dough.) Cover with pepperoni slices, then cover that with cheese. Then cover with pepper rings (well drained). Roll up like jelly roll and bake about 45 minutes on cookie sheet (2 on each sheet). Brush with oil every 15 minutes.
Cook spaghetti according to package directions. In a medium casserole dish, layer 1/3 cooked elbow spaghetti and 1/3 of cheese slices. Repeat the layers 2 more times. Dot butter on top and add milk. Salt and pepper to taste. Cook at 350° for 25 to 30 minutes or until top is brown. Cool slightly before serving.
Boil chicken for 10 minutes in 3 quarts of water. Remove chicken to cool. Cook rice in chicken stock. Cut chicken into small chunks. Stir together sour cream, soup and spices. Place half of drained rice in bottom of a 13 x 9-inch dish. Sprinkle onion and spread soup mixture on top of rice. Layer remaining rice, grated cheese, Ro-Tel and tomatoes. Bake at 350° for 45 minutes.
Cut up ham; add green onions, celery, tomatoes and bell pepper. Cook macaroni; drain and add to ham mixture. Add salad dressing to taste and preferred consistency. Refrigerate for about 2 hours before serving.
Cook marshmallows, milk and beaten egg yolks until marshmallows dissolve. Cool. Whip egg whites until stiff. Mix all ingredients together, except candy bars. Crush chilled candy bars and add to mixture. Crush cookies fine. Put 1/2 of crumbs in an 8 x 11-inch dish. Pour pudding mixture over the crumbs and top with remaining crumbs. Chill 24 hours before serving.
Season ribs with salt and pepper. Place in Dutch oven. Combine kraut (including liquid) with remaining ingredients and spoon over ribs. Bake, covered, in moderate oven (350°) for 2 1/2 to 3 1/2 hours or until ribs are done. Serves 4 to 6.
Combine milk, sugar, margarine and salt. Cool to room temperature. Dissolve yeast in warm water and add to the milk mixture. Beat in egg and then 2 cups flour. Add raisins and mix with a spoon. Stir in the remaining flour until mix is stiff (elastic). Place in bowl for 2 hours to rise with the greased side up. Roll out and cover side with cinnamon and sugar; roll up to fit bread pan. Let rise for 1/2 hour and cook at 375° for 30 to 35 minutes. Cool on rack.
Cream together Philadelphia cream cheese, celery and garlic salt, parsley flakes and deviled ham. Stir in Cheddar cheese. Set in refrigerator until almost hard. Shape into ball or use mold. If mold is used, grease pan and line with pecans. Spoon mixture in, then refrigerate until firm. If shaped into ball, roll the ball into chopped nuts.
Combine salad dressing, green onions and mustard. Set aside. Toss tuna with dill. In a 3-quart serving bowl layer lettuce, shells, cucumber, tomato, tuna, peas and bacon (in that order). Spread salad dressing mixture over bacon, sealing to edge of bowl. Sprinkle with cheese. Cover. Chill several hours or overnight. Toss to serve.
Heat oven to 375°. Butter a 2-quart baking dish. Peel peaches and slice. Toss peaches with 1 cup of the sugar, lemon juice, nutmeg and 3 tablespoons of the flour. Put in baking dish.
Place potato, carrots and onion in pan; boil until very tender. Drain. Mash vegetables together in bowl. Add milk, margarine, tarragon and pepper; beat until smooth.
Lightly brown hamburger and onion in frying pan. Salt and pepper to taste. When browned, add soup and paprika. Put a layer of potatoes on bottom of buttered casserole; cover with layer of meat mixture, then another layer of potatoes. Pour enough milk over all until it shows around the edges. Bake at 350° until potatoes are done.
Heat oven to 350°. In a large mixing bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in white chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yield 4 1/2 dozen cookies.
Brown hamburger with chopped onion; drain fat. Add all contents of the cans; mix together. Add seasoning. Stir and cook until hot.
Spread 1/3 cup sour cream in bottom of baking dish. Use 2 cups of sour cream and mix all ingredients, except cheese and tortillas. In a skillet, heat 1 tortilla at a time in a small amount of oil. Put 1/4 cup chicken mixture in each tortilla and roll up. Spread top with sour cream and grated cheese. Bake for 20 minutes at 350°.
Mix flour, sugar, oleo, salt and milk. Add peaches; mix well. Pour into well-greased baking dish. Bake at 400° until done, about 45 minutes.
Combine all ingredients and blend well. Pour into an 8 x 8-inch square pan. Bake at 350° for 35 minutes.
Mix together milk, flour and sugar. Pour melted margarine into baking dish, then pour flour mixture in baking dish on top of margarine. Next, pour fruit into center of flour mixture. Sprinkle sugar on top. Bake at 375° for 30 to 35 minutes.
Mix all ingredients. Bake in uncovered 1-quart casserole for 35 minutes at 350°.
Pour dry cake mix into bowl. Put eggs into measuring cup; add enough water to make 2/3 cup. Add this to the cake mix, along with the brown sugar. Beat until blended. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips and marshmallows over top. Bake at 350° for 30 to 40 minutes. Cut into bars when cool.
Melt margarine in casserole. Meanwhile, stir together the flour, sugar and milk. Pour this batter over melted butter. Do not stir! Bake at 375° for 45 minutes.
Prepare polenta according to package directions and in the amount desired. Butter a baking dish of appropriate size and spread a layer of polenta on the bottom. Pour some tomato sauce; sprinkle with cubed Mozzarella and any other meat or vegetable you are using. Add remaining polenta; sprinkle with sauce, grated Parmesan cheese, rosemary and olive oil. Bake in a 350° oven until hot and bubbly, about 45 minutes. Let rest; cut and serve.
Preheat oven to 350°. Lightly grease 9-inch pie plate. Melt margarine over very low heat. Stir in chocolate. Beat in sugar and eggs well. Add flour gradually, beating just until combined. Stir in nuts and vanilla. Pour into pie plate and bake for 25 minutes. Cool slightly. Serve warm with vanilla ice cream.
Melt chocolate and oleo in	saucepan or microwave. Allow to	cool to lukewarm. Add sugar and eggs; blend well. Add flour, baking powder, salt, vanilla and nuts. Pour into a 2 x 8 x 13-inch greased and floured pan.	Bake at 350° for 25 to 30 minutes. May be frosted, if desired. Yields 2 to 3 dozen.
Mix all ingredients together and bring to a boil, stirring occasionally. Lower heat and boil gently 15 minutes, until thickened.
Season squash with 1/4 cup butter, 1 tablespoon brown sugar, 1/4 teaspoon salt and pepper. Heat 1 1/2 tablespoons butter in a skillet; add sliced apples. Sprinkle with 1/4 cup sugar. Cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3-quart casserole; spoon mashed squash evenly over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350° oven for 15 minutes. Makes 8 servings.
Spread rolls on large cookie sheet and bake as directed. Mix cream cheese, garlic powder, dill weed and mayo. Mix until creamy and spread over cooled dough; add vegetables and sprinkle over all of the dough. Cover with wax paper and set in refrigerator 2 to 3 hours. Press wax paper down lightly to hold down vegetables. Cut in 2-inch squares and serve.
Heat milk. Add marshmallows. Stir until dissolved. Cool. Drain blueberries. Beat cream. Add the milk-marshmallow mixture. Then add the blueberries, no juice. Chill. Use graham cracker or cookie crumbs for top and bottom. Chill and serve plain or with whipped cream.
Mix ingredients and drop by teaspoon, one at a time. Bake at 325° for 5 to 10 minutes. Makes 1 dozen cookies.
Beat butter and sugar. Add eggs and beat well. Add sour cream and almond extract; mix. Add flour, soda and powder. Beat well. Put one tablespoon batter in each muffin cup. Add 1 teaspoon jam and 1/2 to 1 teaspoon almond paste. Fill with more batter and bake at 350° for 25 minutes, until golden. Makes 12 to 14 muffins.
Put hamburger in pan. Sprinkle with onion soup. Spread with mushroom soup. Top with Tater Tots. Sprinkle with cheese. Bake until done, 1 hour, in oven at 350°.
Cook noodles in 3 quarts of salted water. Brown ground meat in 3 tablespoons butter. Stir in tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green pepper and onions.
Combine the crumbs, 2 tablespoons cheese, oregano, garlic and pepper. Roll the chicken in this mixture. Arrange in a shallow baking dish. Bake at 400° for 20 minutes, turn and bake for another 20 minutes. Blend the soup and the milk. Pour over the chicken. Sprinkle with the paprika and the remaining cheese. Bake another 20 minutes.
Brown beef slowly, but thoroughly, breaking it up with a fork until crumbly. Drain off fat. Return to pan and stir in water, onion, garlic, tomato sauce and seasonings. Simmer until thick, about 20 minutes. Serve over heated hot dogs in toasted split hot dog buns. Garnish with chopped onion, if desired.
Mix the pumpkin and milk together. Add the beaten egg yolks. Add the sugar which has been mixed with the cinnamon, cloves, ginger, nutmeg and salt. Mix well and fold in the egg whites. Pour pumpkin mixture in pie crust. Bake in a 450° oven for 10 minutes, reduce heat to 375° and bake for 30 minutes longer or until filling is firm. (Bake in a 9-inch Pyrex pan.)
Sift dry ingredients. In separate bowl, combine and mix remaining ingredients. Add dry ingredients to wet and stir thoroughly. (Do not beat.) Bake in nonstick muffin tin for 20 minutes at 350°.
Mix all ingredients and place in a large baking dish. Dot with butter. Bake at 375° for 1 hour.
Combine pears, lemon juice, 1 teaspoon lemon peel, 1/2 cup sugar and 2 tablespoons flour. Place in unbaked pie shell. Combine remaining ingredients and sprinkle on top of pear mixture. Bake at 400° for 45 minutes.
Put on low fire and stir until sugar dissolves. Cover and cook fast 3 minutes. Remove top and cook to hard ball stage when dropped into water. Add vanilla and pour over popcorn. Use hands to shape balls.
Dissolve jello in hot water. Add cold water. Mix well. While cake is hot, punch holes in cake. Pour mixture over cake slowly.
Preheat oven to 375°. Blend all ingredients. Pour 3/4 of mix into a greased tube pan. Sprinkle 2 tablespoons brown sugar and 2 teaspoons cinnamon over cake batter. Pour remaining mix in pan over sugar and cinnamon. Bake for 45 to 50 minutes. Glaze with powdered sugar and milk mix.
Mix together sugar and cinnamon. Take a Bundt Cake pan. Cut each biscuit in half. Dip each piece of biscuit into melted butter, then cinnamon and sugar mixture. Put into Bundt cake pan, stacking them on top of one another.
In a large kettle or Dutch oven, brown beef *(have substituted deer, ground up) and pour off fat. Add onion, green pepper and garlic. Cook and stir until tender. Add remaining ingredients. Cover; bring to a boil. Reduce heat; simmer 1 hour. Serve with corn chips and shredded Cheddar cheese if desired. Makes about 4 quarts.
Combine all ingredients in large mixing bowl, beat until frothy with whisk or electric mixer. Pour into chilled punch bowl and serve with ice ring made of pineapple and orange juice decorated with fresh whole strawberries and mint leaves.
Combine all ingredients in large mixing bowl. Blend, then beat at medium speed for 2 minutes or 300 vigorous strokes by hand. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool in pan 15 minutes, then remove from pan and finish cooling on rack. Sprinkle with confectioners sugar.
Combine Jell-O and boiling water; let set for awhile. Add the remaining ingredients. Mix well altogether. Put into an oblong pan to set, then serve. Can be made ahead of time. Keeps well in fridge.
Have pan with hot grease ready. Put 1/2 full of batter and then sprinkle cheese on top. Fill with rest of batter to top of pan. Cook at 500° until brown.
Cook hamburg and add remaining ingredients. Add enough water to get the right consistency. Bring to a boil.
Combine flour, egg, salt and water to make thin batter. Add pork cubes to batter mix until well coated. Fry in hot cooking oil until browned. Drain. Combine green pepper strips, pineapple, brown sugar, vinegar, 1 cup water and molasses. Bring to boil, stirring constantly. Add tomatoes, cut in eighths. Combine cornstarch and 1/4 cup water. Add to hot mixture. Stir constantly until thickened. Add pork and cook 5 minutes. Yields 4 to 6 servings. Serve over rice.
Combine sugar, corn syrup and water in bowl. Microwave 30 to 35 minutes. Stir in peanuts and salt. Microwave 9 to 12 minutes on High or until threads. Immediately stir in butter and soda. Spread on buttered cookie sheet. Cool, lifting often to keep from sticking.
Dissolve yeast in warm water. Dissolve sugar, salt and margarine in hot milk. Cool milk lukewarm. Add yeast and beaten eggs. Stir in flour and beat until smooth. Let rise 45 minutes. Roll out and cut round shapes. Put a small dab of margarine and fold. Let rise another 45 minutes. Bake 15 minutes at 400°.
Mix the sugar, cocoa, milk, margarine and vanilla. Prepare pudding mixes in separate bowls and add 1/2 container Cool Whip to each bowl of pudding. Line a 9 x 13-inch container with graham crackers. Spread one batch of pudding and Cool Whip over graham crackers. Make another layer of graham crackers and add second bowl of pudding and Cool Whip. Top with another layer of crackers. Bring next 3 ingredients to a boil and boil one minute. Remove from heat and add margarine and vanilla. Cool. Pour over top of crackers. Cover and refrigerate for 12 hours.
Layer half of each ingredient, except water, in a 9 x 13-inch pan and repeat. Add water and bake at 375° for 1 hour.
Melt chocolate and butterscotch chips together. When completely melted, add peanut butter and mix well. Put marshmallows and peanuts together in a large bowl. Pour chip mixture over the marshmallows and peanuts; mix well. Pat into a buttered 13 x 9-inch pan and refrigerate.
Beat egg until lemon colored. Fold in all the ingredients. Mix well. Gradually add pieces of crabmeat until mixture has a good texture. Form medium size crab cakes. (Serving for 8.) Place in large frypan (use butter) on medium heat. Cook until brown on both sides. Cool on sheet of wax paper.
Blend all ingredients and shape into roll. You may roll the roll in coconut. Keep in refrigerator wrapped in Saran Wrap.
Mix butter and sugar until smooth. Add eggs and mix well. Add flour, salt, soda and bananas. Pour into greased loaf pan. Bake in preheated oven at 350° for one hour.
Cut bacon in 1/2-inch pieces and fry until crisp. Remove and save 2 to 3 tablespoons bacon grease. Add onion and celery. Cook until tender. Blend in flour and bring to a boil. Remove from heat. Add milk and stir well. Add other ingredients and cook until tender.