HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Cool whip, lemon	juice and Eagle Brand milk; add nuts, pineapple and cherries. Pour into graham cracker crust. Makes 2 pies.
Cream sugar and butter; add egg yolks one at a time and beat well. Sift dry ingredients together three times. Add alternately with sour cream and water. Fold in stiffly beaten egg whites. Bake in 3 (9-inch) layers about 25 minutes in a 375° oven.
Melt 1/4 cup butter and cook onions until it turns clear, about 5 minutes. Add spinach and stir to mix. Remove from heat and reserve. Using a large bowl, beat eggs and stir in cheese, parsley, dill, salt, pepper and the spinach mixture. Mix well. Brush a 13 x 9-inch pan with clarified butter and layer a phyllo sheet, brushing it on top with butter. Build a foundation of 8 such butter lined layers. Line the foundation with the spinach and egg mixture, spreading evenly. Top with 8 more layers of buttered phyllo. Using scissors, trim edges of dough that are overlapping the pan. Press down gently and pour remaining butter over the top. Cut pie into narrow rectangles before baking. Bake in a preheated 350° oven for 35 minutes. Cool slightly, but serve warm.
Combine first four items. Blend well. Stir in applesauce. Mix well. Roll out to 1/4-inch thickness between 2 pieces of wax paper. Cut with cookie cutters. Put hole through top of ornament using a straw. Pick up shape with spatula. Put on cookie sheet. Let dry uncovered 4 to 5 days. Put ribbon through hole. Store in Ziploc bags when not in use.
Mix shortening, sugar and eggs. Stir in pineapple. Measure flour by dipping or sifting. Stir together flour, baking soda and salt. Blend in nuts and coconut. Chill at least 1 hour. Bake at 350°.
Boil beef and save the broth to cook ingredients in. Add beef broth and cubes; boil beef until tender. Add ingredients. Add tomatoes last. Cook in large kettle or large roaster. Very tasty and good for you!
1st Layer: Press flour, nuts and melted oleo into bottom of an 8 x 11 x 2-inch oven dish. Bake for 25 minutes at 325° and let cool completely.
Cook sugar, water and syrup until it will spin a thread. Pour 1/2 of syrup over beaten egg whites. Cook other half until it forms a hard ball when dropped in cold water. Beat; pour onto greased plate to cool. Cut in squares. Peanut butter or nuts can be added, if desired.
Soak bay leaves in water for 1 hour. Place fish in large plastic bag inside bowl.
Boil squash until tender; drain and mash. Chop onion; saute in 1/2 stick of margarine until tender. Add soup, sour cream, salt and pepper. Melt the remaining margarine and add to the dressing crumbs. Put 1/2 of the dressing in the bottom of a greased baking dish. Mix all squash ingredients together. Pour on dressing. Spread remaining half of the dressing on top. Bake at 350° for 1 hour.
Mix together first 5 ingredients, then add onion and 1/2 can tomato sauce. Form into 9 x 5 x 3-inch loaf and bake at 350° for 50 minutes.
In large saucepan add 2 tablespoons oil and cook shallot and 1/2 garlic one minute. Stir in tomatoes, basil, oregano and salt. Break up tomatoes with fork. Simmer and cook partially covered 25 minutes. Stir occasionally.
Saute shrimp in butter 3 to 5 minutes over low heat. Saute garlic, stirring often, for 1 minute. Add soups and stir until blended. Stir in sour cream and curry powder. Cook and stir until piping hot. Serve immediately with rice. Garlic bread goes great with this.
Combine 1/2 cup scalded milk, shortening, sugar and salt. Cool to lukewarm with cold water. Add yeast and mix well. Blend in egg. Add flour until dough is blended and soft. Place in greased bowl and cover. Store in refrigerator at least 2 hours or until needed. Shape into 18 rolls. Let rise in a warm place about 1 1/2 hours. Bake at 425° for 20 minutes.
Mix well margarine, sugar and peanut butter. Roll into 1-inch balls. Melt chocolate chips and paraffin. With a toothpick, dip balls in chocolate. Set on wax paper until chocolate sets. Store in an airtight container. Makes 104 pieces.
Thaw limeade. Mix with electric mixer; add other ingredients. Add a couple of drops food coloring. Pour in standard graham cracker crust. Keep in refrigerator.
Wrap bacon around each breast. Place breasts on bed of dried beef in greased baking dish. Mix soup and sour cream. Pour over chicken. Cover and bake 2 hours at 250°. The last 15 minutes, sprinkle with a little paprika. Serves 4.
Combine first 7 ingredients in a bowl; mix well. Pour into pie shell. Bake at 350° for 30 to 40 minutes or until set.
First Layer: butter, pecans and plain flour. Bake the crust for 15 minutes at 375° or until golden brown. Let cool.
Cook onion and green pepper in pan with 1/2 stick butter and some of the broth from chicken. Cook until tender. Add can full of broth. Add rest of ingredients in baking pan. Cook in 350° oven for 45 minutes.
Mix together for 30 seconds. Drop on greased cookie sheet. Bake for 8 to 10 minutes in a preheated 400° oven. Remove from oven and brush on 1/4 cup melted oleo, 1/4 teaspoon garlic powder and some dill weed.
Boil and stir 10 minutes. Test for soft ball stage. Add vanilla and pecans. Remove from heat. Stir until thick.
Beat eggs at high speed 5 minutes. Add sugar, pumpkin and lemon juice. In another bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold in pumpkin mixture and pour and spread into greased and floured 15 x 10 x 1-inch pan. Top with 1 cup finely chopped nuts. Bake at 375° for 15 minutes. Take out of pan and put on towel dusted with powdered sugar. Roll up cake in towel and let cool.
Combine the first 6 ingredients, and mix well. Sift together flour and baking powder. Add to the potato chip mixture and mix well. Stir in the pecans. Drop by teaspoon onto a greased baking sheet, allowing space for the cookies to spread. Bake at 375 degrees for 10-15 minutes or until lightly browned. Makes 5 dozen.
Arrange drained pineapple in baking dish. Mix sugar and flour together and sprinkle over pineapple. Then, sprinkle cheddar cheese over this. Melt margarine and then break up Ritz Crackers in small pieces and mix in with margarine. Cover top with rest of mixture. Bake at 325 degrees for 30 minutes or until brown on top.
In a medium mixing bowl, soften gelatin in orange juice. Stir in boiling water, salt and liquid sweetener. Chill until slightly thickened, but not set. Carefully stir in fruit. Pour into 3 or 4-cup mold or 6 individual molds. Chill until set, about 4 hours. Serves 6.
Melt almond bark in double boiler. Add Froot Loops and peanuts. Drop by teaspoon on waxed paper. When cool, store in tightly sealed container.
Cut cheese in half to form two circles. Divide can of rolls in half. Set one half aside. Lay the 2 rectangles next to each other on a baking sheet. Pinch perforations to seal. Place 1/2 cheese in center. Spread with 1 1/2 teaspoons mustard. Fold in corners and pinch edges shut. Brush with beaten egg. Repeat with other half of dough. Bake at 350° for 15 to 20 minutes. Serves 8.
Defrost spinach, cook as directed on package. Squeeze dry. Spread spinach in greased casserole dish.
Mix first 4 ingredients and roll into balls the size of walnuts; refrigerate. Next day, dip in mixture of chocolate chips and paraffin, melted.
Dissolve Jell-O in boiling water. Add strawberries and juice, pineapple, bananas and nuts. Mix well. Put half of mixture in an 11 x 5-inch pan and let congeal. Spread sour cream on top. Gently add rest of Jell-O mixture on top and let congeal overnight.
Brown beef with onion, mushrooms and pepper. Stir in soups, one at a time, until smooth. Add drained spaghetti. Bake at 350° for 30 minutes.
Boil noodles in salted water until tender (10 to 15 minutes); drain. Butter up large baking dish and dump in noodles. Drain tuna fish and peas and add to noodles. Add oleo and soup and mix well. Add salt, pepper and milk and mix well. Top with bread crumbs and bake at 350° for 15 minutes. Serves 6 to 8.
Cut tomatoes into chunks. Add finely minced garlic, basil, salt, pepper and olive oil. Marinate at room temperature about 2 hours. Cook pasta. While cooking, add Mozzarella to tomatoes. Drain pasta. Top with tomato mixture. Serve.
Combine sugar and cider. Tie spices in bag; slowly boil. Cover and simmer 20 minutes. Remove spices. Serve hot with cinnamon sticks.
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add rice, stirring well. Cover. Reduce heat and simmer 20 minutes or until tender. Makes 4 servings.
Cream the butter and shortening. Gradually add sugar. Beat in 1 1/2 cups of sifted flour and 1/2 cup of milk alternately. Beat in eggs one at a time. Add the rest of the flour and milk alternately. Add flavorings and salt. Pour in large greased and floured tube pan. Put in cold oven. Turn on 325°. Cook for 1 hour. Turn oven to 350° and bake for 15 minutes; do not open the door. Cool on rack 15 minutes.
Slice the cucumbers and onions thin. Mix the salt into them and let stand 3 hours. Combine sugar, turmeric, mustard seed, celery seed, vinegar and water. Add to cucumbers and onions. Heat; put in jars and seal.
Brown hamburger and drain. Add onion to meat. Place meat in tortillas. Roll and place in pan.
Cook linguini and drain. While hot add the salad dressing and Salad Supreme spice. Mix well. Cool. Add cucumbers and tomatoes. Serve cold.
Slice onions in rings and saute in skillet or microwave in butter until clear but still firm. Layer in casserole, starting with onions, then crackers and cheese. End layers with cheese. Bake at 350° for 30 minutes until brown.
Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Combine eggs, butter, apple butter and milk in large bowl. Beat well. Stir in pecans and raisins. Combine flour, sugar and cinnamon in medium size bowl. Add to egg mixture. Stir just to moisten. Pour batter into loaf pan. Bake at 350° for 1 hour and 5 minutes, or until pick inserted comes out clean. Cool in pan 10 minutes. Remove from pan and place on rack. Cool completely before slicing.
Put oil in a nonstick frypan over medium heat. Add scallions, green pepper and carrots. Heat until tender. Add hamburger and brown. Add tomatoes, orange juice, steak sauce and raisins. Let simmer for 5 to 10 minutes. Serve open-faced on whole wheat buns.
Blend cream cheese, milk, confectioners sugar and Cool Whip. Spread over cooled crust. Cook water, sugar and cornstarch until thick. Add Jell-O to this mixture and stir until dissolved. Add strawberries to Jell-O mixture. Spread over cream cheese mixture. Refrigerate until gelled. You may use any fruit and any flavor of Jell-O.
Cook celery for 6 minutes and drain. Combine soup, celery and water chestnuts in 9 x 13-inch casserole. Saute cracker crumbs in butter and spread over mixture. Top with slivered almonds. Bake at 350° for 30 minutes.
Melt butter in skillet. Add onion and celery; cook until clear. Arrange fowl in layer over this, then add noodles. Mix salt, pepper, broth and chicken soup. Pour over noodles, being careful to moisten all of the noodles. Place mushrooms over top. Sprinkle with Parmesan cheese and paprika. Cover and cook in electric skillet at 360°, until steaming, then turn back to 220° for 30 minutes. (On stove, start on high; turn back to low.) Serves 4 to 6 people.
You will need 12 (8 x 8-inch) squares of aluminum foil.
Mix together cake mix (reserve 1 cup for topping), 1 stick oleo (melted) and 1 egg. Put in a 9 x 13-inch pan. Mix the pumpkin pie mix, 2 eggs and Pet milk. Pour over cake mixture. Mix 1 cup of the cake mix, 1/4 cup oleo, sugar, cinnamon and nuts. Mix until crumbly. Sprinkle on top. Bake 1 hour at 325° in glass pan; 10 minutes longer in metal pan. Serve with Cool Whip.
In a mixing bowl, put in sausage. Add cheese gradually. Add Bisquick and work with hands until thoroughly mixed. Squeeze cheese and sausage as you would in making dough biscuits. Roll out in balls. Cook at 450° about 6 minutes. May refrigerate after cooling. Warms up well in oven or microwave.
Mix ground meat, 1/2 cup ketchup, egg, onion or minced onion, Worcestershire sauce and salt well by hand and add corn flakes. Mix again and form loaf; put in roaster pan. Cover with 1/3 cup ketchup and bacon strips. Add water to pan. (I put in potatoes and carrots.) Bake 1 hour at 350°. Serves 4.
Mix all ingredients togerher. Pour half batter in hot greased pan. Sprinkle grated cheese over batter. Pour in remaining batter. Bake in hot oven at 400° until done, approximately 20 to 25 minutes.
Combine all ingredients; mix well. Spread in 8 x 8-inch pan. Bake at 325° for 15 minutes.
In large bowl mix yeast in very little warm water and set aside. Mix all ingredients together; smooth dough and put oil on top to smooth. Cover and let stand for 1 hour or longer. Turn out onto floured board; roll dough and make rolls. Butter and let rise about 10 minutes. Bake at 400° for 15 to 20 minutes.
Brown meat. Add chopped onions and celery. Let cook for awhile. Add carrots which have been diced. Add tomato sauce and rice. Let simmer 1/2 to 1 hour. Serve on browned buns.
Preheat oven to 350°. In a small bowl, beat egg and milk. Beat in margarine, salt, pepper and nutmeg. Stir in remaining ingredients. Pour into an individual small baking pan that has been sprayed with a nonstick cooking spray. Bake for 30 minutes, until set. Let stand 5 minutes before serving.
Remove crust from bread and cube. Mix mayonnaise, Worcestershire sauce, Old Bay, lemon, mustard, Accent, eggs, onion, pepper, carrots and butter. Butter casserole (approximately 9 x 12-inch). Mix crumbs and seafood. Add enough sauce to make mixture pasty. Pat a little sauce on bottom of pan. Put crabmeat mixture in pan. Cover with remaining sauce and bake at 350° for 1/2 hour.
Layer pepper, tomatoes, onions, rice and pork chops in large baking dish. Add salt and pepper. Pour sherry over layers and bake in preheated 350° oven for 1 hour. Serves 3 to 5.
Pare apples and slice thin. Combine sugar and flour, spices and salt. Mix with apples. Fill pastry-lined 9-inch pie plate and dot with butter. Adjust top crust.	Sprinkle with sugar. Bake in 400° oven for 50 minutes or until juices bubble through the top.
Pour 1 1/2 cups of spaghetti sauce into a 9 x 12-inch lasagna pan. Add a layer of raw noodles. Add 1/2 of the meat in small chunks. Sprinkle with onion and spoon on the cottage cheese. Cover with 1 1/2 cups of sauce, then a layer of noodles. Layer the sliced American cheese and rest of meat in small pieces. Pour on 2 cups sauce. Press down. Pour hot water gently over top. Press down again. Cover with foil. Bake 1 1/2 hours at 350°. Remove foil. Cover with Mozzarella cheese and Parmesan cheese. Bake uncovered another 15 to 20 minutes. Let stand 5 minutes. Serves 12.
Scoop flesh from squash, leaving 1/4-inch thick shell. Dice flesh. Cook sausage and diced squash in a large nonstick skillet, breaking up sausage with a spoon, 5 minutes or until browned and cooked. Remove to a bowl; stir in tomatoes. Put squash halves cut side down in skillet. Add 2 tablespoons of water. Cover and cook 2 minutes. Turn squash over. Cover and cook 2 minutes. Fill with sausage mixture. Cover; cook over low heat 2 minutes to reheat. Serves 4.
Combine ingredients in a small bowl. Pack in a pie pan. It is now ready to fill.
Combine tomatoes, cucumber, pepper and onion. Combine garlic, basil and remaining ingredients with a wire whisk until blended. Pour over tomato mixture; toss gently. Cover and chill at least 1 hour. Yields 5 servings - 1 cup per serving.
Combine all ingredients; taste for seasoning. A little extra vinegar or lemon juice and a pinch of salt may be required, depending on kind of mayonnaise used. Serve with any fish or seafood. Yield: about 2 cups.
Combine powdered sugar, butter and peanut butter. Roll into balls; chill. Dip in melted chocolate. Cool, eat and enjoy.
Mix together butter and cheese; pour over drained broccoli in greased casserole. Cover with Ritz cracker crumbs. Melt another stick of butter (whole) and pour over cracker crumbs. Bake at 350° for 20 to 30 minutes.
Mix first 8 ingredients and 1/2 cup corn lightly, but thoroughly. Pack in 9 x 5 x 3-inch loaf pan and bake in preheated 400° oven, about 45 minutes. Let stand about 10 minutes, then turn out on hot platter. Heat remaining corn and pour over top of loaf. If desired, garnish with pimiento strips and parsley. Serves 6.
Place ingredients in layers in casserole dish or Dutch oven. Don't mix and don't brown meat. Bake in 250° oven for 4 to 5 hours, covered.
Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup butter, eggs, vanilla and granulated sugar until smooth. Pour into buttered 2-quart souffle dish. Mix remaining 1/4 cup butter, brown sugar, flour and pecans. Sprinkle on top of sweet potato mixture. Bake at 350° for 30 to 45 minutes. Serves 6.
Brown and drain ground beef. Combine with taco seasoning and refried beans and spread in a baking dish. Combine sour cream and taco sauce and spread on top of beef/bean mixture. Top with grated cheese and bake at 350° until bubbly (approximately 30 minutes). Serve with taco chips.
Cut chicken into 1-inch size cubes. Boil shoyu, Mirin, sugar and chicken bones in a saucepan.	Simmer, uncovered, until mixture is reduced by 1/4.	Cool. Dip chicken in sauce. Thread skewer with chicken, mushrooms and	green onions.	Dip in sauce; grill on barbecue.
Preheat oven to 325°. Combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, one at a time, mixing well after each addition.
Put chicken, Veg All, and gravy in pie plate and cover with pie crust. Crimp edges. Poke holes in crust to release steam. Bake in a 350° oven for 30 minutes.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake for 20 to 25 minutes, or until tender.
Place partially thawed broccoli in a greased baking dish. Melt butter and use half over the broccoli. Crumb the crackers and mix with the remaining butter. Top broccoli with cubed cheese. Spread cracker crumb mixture over the cheese. Bake at 350° for 35 minutes.
Mix all ingredients well. Pour into pie shells. Don't shake middle. Bake at 350°. Makes 5 pies.
In large stock pot, lightly brown beef in cooking oil. Add several cups of water and bring to a boil. Stir in dry soup mix, Worcestershire sauce, salt and pepper. Add potatoes and carrots and enough water to cover vegetables. Reduce heat and continue cooking for 1 to 1 1/2 hours.
Saute the onion and garlic in oil until soft but not browned. Add tomato sauce and simmer for about 1 hour. Drain beans, reserving one cup of liquid for sauce. Add the liquid to the sauce and continue cooking, stirring constantly until the sauce becomes thick and smooth. Add drained beans, sugar, salt, pepper and oregano or Italian seasoning and cook 15 minutes longer. Cook the macaroni about 10 minutes or according to package directions. Do not overcook. Drain very well in a colander until it is completely liquid free and add it to the beans and sauce. Heat for about 5 minutes until it is very hot. Use lots of grated Romano cheese when served and a loaf of Italian bread. Serves 4.
Drain off and discard water from 1 can sweet potatoes. Put both cans of potatoes and liquid in an ovenproof dish. Add sugar, cinnamon, butter and nutmeg. Bake in oven at 350° for 30 minutes. Remove from oven. Turn oven temperature to broil; put marshmallows on potatoes and return to oven for 30 seconds or until marshmallows are browned. Remove from oven to cool. Makes 5 (1/2 cup) servings.
Brown beef, bacon and onion. Drain excess fat. Combine all ingredients. Bake at 350° for 1 hour. Makes 20 to 24 servings.
Preheat oven to 425°. Brown beef. Stir in celery, bell peppers and onions and cook until glazed. Drain off excess grease. Stir in pork and beans, catsup, water, salt and garlic salt until well blended. Pour into a casserole, reserving 1/2 cup of bean-meat mixture. Place casserole in oven for 10 minutes while preparing the biscuits. Arrange biscuits, without centers, on the casserole. Spoon reserved bean-meat filling in the center holes of each biscuit. Put biscuit holes over the top of the casserole. Bake at 425° for 15 to 20 minutes, until the biscuits are golden brown.
Pour melted butter into the bottom of a 13 x 9 x 2 inch pan. Sprinkle graham cracker crumbs over melted butter. Sprinkle chopped nuts evenly over crumbs. Scatter chocolate morsels over nuts. Sprinkle coconut evenly over chocolate morsels. Pour sweetened condensed milk evenly over coconut.
For each sandwich, spread toast with margarine; cover with slice of cheese and 3 apple rings rolled in brown sugar. Broil until cheese begins to melt. Top with 2 bacon slices.
Beat butter until fluffy. Add food coloring and mix well. Add remaining ingredients; mixing well. Shape into balls about 1-inch in diameter. Place on ungreased cookie sheet. Bake at 300° for 18 to 20 minutes. Remove from pan; roll in powdered sugar. Makes 4 dozen.
You take 2 pieces of bread and then you take on piece of cheese. Put the piece of cheese in the middle. Then you put it in a pan and bake it for 8 minutes. Then you cut it into 4 pieces. That's it!
Melt butter on a cookie sheet. This greases the pan and blends into other ingredients. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and spinach; mix well. Spread onto cookie sheet and bake at 350° for 35 minutes. Cut into 1 1/2-inch squares. May be frozen. To reheat, bake at 325° for 12 minutes.
Put crackers in a sealed container. Mix all ingredients and pour over crackers. Marinate overnight. Shake container or stir with spoon several times.
Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350° about 50 minutes or until well done.
Mix pretzels, butter and 3 tablespoons sugar and press into a 13 x 9 pan. Bake at 375° for 10 minutes. Let cool.
Blend tofu until smooth in blender or food processor. Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam. Bake at 350° for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf). There is very little difference in using tofu, surprisingly! The main difference is the texture may be softer compared to the regular recipes crispness.
Mix well with fingers. Add to creamed potatoes. Bake for 1 hour at 300°.
Sift dry ingredients into bowl. Cut in shortening. Add apples, then egg and milk. Fold gently, just enough to blend. Bake in greased and floured muffin tins at 400° for 20 minutes. Makes 16 large muffins.
Mix together beef, oats, onion, beaten egg, salt, pepper and 1 can tomato sauce. Form into loaf. Put in a shallow 7 x 10-inch pan. Combine all remaining ingredients. Pour over loaf. Bake in moderate oven, 350°, for 1 hour and 15 minutes. Baste occasionally.
Cook and stir beef, onion and garlic until brown; drain. Stir in sauce, mushrooms, sugar, oregano, basil, salt and pepper. Heat to boiling, stirring, and reduce heat. Simmer 10 minutes. Grease 8 x 8 x 2-inch dish. Mix Bisquick, milk and egg. Spread half in pan. Top with 4 slices of cheese. Spoon beef over cheese. Top with remaining cheese slices; sprinkle with Parmesan cheese. Drop remaining dough by spoonful onto cheese and bake at 400° for 20 minutes. Serves 6 to 8.
Cook noodles according to package. In a large saucepan, melt butter and cook onion until tender. Stir in flour and salt blended with milk. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Stir in cheese, peas, tuna, pimiento and noodles. Heat through, but do not boil. Makes about 4 servings.
Press rolls onto cookie sheet. Bake according to package directions; let cool. Mix cream cheese, sour cream and Ranch mix. Spread on baked crescent rolls. Sprinkle vegetables on top. Refrigerate for a couple of hours.
Add chili powder and picante sauce to refried beans. Combine bean mixture with seasoning mix and 2 tablespoons sour cream and spread in a 13 x 9-inch serving dish. Layer avocado dip, rest of sour cream, tomatoes, onions and cheese. Serve with corn chips or tortilla chips.