HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay bread open-face on cookie sheet. Spread with olive oil. Cover bread with pizza sauce. Cover sauce with grated Mozzarella cheese. Top with pepperoni and/or other favorite toppings. Makes 4 servings.
Heat butter and water. When the mixture is boiling, add the flour all at once. Stir vigorously until the mixture no longer sticks to sides of pan. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition. Drop by heaping tablespoonfuls onto a well-greased cookie sheet (2-inches apart). Bake in a very hot oven at 450° for 20 minutes. Reduce heat to 325° and bake 20 more minutes. Remove and cool. When ready to serve, slit top and fill with vanilla pudding. Serves 12.
Mix first 4 ingredients together. Mix all dry ingredients together. Mix the milk and vanilla with the banana mixture. Add dry ingredients slowly beating well. Preheat oven to 350° for 45 to 60 minutes. Best cut the second day, but I can't wait.
Saute mushrooms in butter and now flambee the vodka in the same pan (let it reduce). Add the heavy cream until it thickens, spices, pasta and tomato sauce. Top with Parmesan cheese.
Mix these ingredients as for pie dough. Add 4 egg yolks which have been beaten. Add 1 can canned milk and mix. Add to flour mixture. Work dough well on floured board, about 15 minutes. Cut in balls and roll in powdered sugar. Roll out as for the same size as a pie shell. Cut in tiny 2-inch squares and fill with Nut Filling. Apricot, pineapple or lekvar can also be used in this same dough.
Mix sugar, flour and cocoa. Add milk and bring to a boil. Beat egg yolks and add to mixture after it comes to a boil. Cook until thickens. Cool. Pour into 2 baked pie shells.
Cook preserves over low or medium heat until the mixture gets thin or melts. Combine sugar, corn syrup and the melted preserves in a heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Continue cooking to the hard-ball stage (252°). Meanwhile, beat egg whites until stiff, but not dry; blend in jello. When syrup reaches 252°, pour in a thin stream over egg whites, beating constantly with electric mixer on medium speed. Beat as long as possible, using wooden spoon if mixture becomes too stiff for mixer. Add nuts and pour into lightly buttered square pan. When cool and firm, cut into 36 pieces. If divinity has not hardened by the time it is completely cool, put in the freezer for an hour or so. Makes about 2 pounds.
Mix sugar, milk, cocoa and butter in pan. Bring to full boil for 2 minutes. Take off stove and add peanut butter, vanilla and oats. Drop by spoonful onto foil.
Blend all ingredients with rotary beater. Freeze in tray. When half frozen, put in bowl and beat until fluffy. Return to tray and freeze.
Combine the 3 tablespoons of flour with chopped nutmeats and raisins; set aside. Combine all of the rest of the ingredients and pour into a greased and floured tube or large loaf pan. Bake at 350° for 50 to 55 minutes. Good frosted with a cream cheese icing.
Put all ingredients, except soda, in heavy boiler. Mix well. Cook until peanuts begin to pop and syrup begins to turn darker. Set off heat and add soda. Stir quickly because the mixture foams. Have 3 tins well-greased. Pour mixture in each. Let set aside and harden. Do not put in refrigerator. When well hardened, break into pieces.
Combine first four ingredients and gently toss with dressing. Makes about 6 servings.
Beat cream cheese and dressing mix in a large bowl until smooth. Stir in remaining ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours. Serve with tortilla chips. Makes 4 cups spread, but can easily be halved using 4 teaspoons of dressing mix.
Mix well with electric mixer until creamy. Frost cake and sprinkle with finely chopped walnuts.
Beat eggs, sugar and vanilla together. Stir in oil and add apples. Mix dry ingredients together and stir into apple mixture. If desired, add nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour and 10 minutes.
Mix flour, sugar and milk. Pour into medium baking dish. Add peaches. (Do not mix up.) Cut margarine on top. Just before you take out of oven, sprinkle with 2 tablespoons sugar. Cook in oven at 300° for 25 to 30 minutes or until inside is done. (You may substitute any kind of fruit.)
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Stir in chocolate chips. Spoon into crust; chill until set, at least 4 hours.
Cut squash lengthwise and boil until tender. Salt to taste. Spoon out the inside of squash. Mix with remaining ingredients. Place back in squash shell and bake at 450° until golden brown.
Grease a 9 x 13-inch pan with shortening and dust with flour; set aside. In large bowl, sift all dry ingredients. Add mayonnaise, water and vanilla. Beat very little. Pour into pan. Bake in a preheated oven at 350° for 25 to 30 minutes.
Mix sugar, cornstarch, salt and vinegar in a saucepan. Boil 5 minutes, stirring often. Pour sauce over heated beets and let stand for a few minutes before serving.
Let milk get to near boiling. Stir in mixture of flour, sugar and cocoa paste. Keep stirring until thick. Take off fire and beat until smooth. Add vanilla.
Mix first five ingredients. Mix dry ingredients. Add flour to sugar mixture. Drop by spoonfuls on greased cookie sheet. Bake at 350° until done.
Cook tomatoes slowly for 1 hour. Add rest of ingredients; cook until it comes to a full rolling boil. Skim off top and put in jars.
Spread beans in 10 x 13-inch glass dish. Sprinkle with 1/2 of taco seasoning mix. Mix sour cream and mayonnaise and spread over beans. Sprinkle with other half of taco seasoning mix. Sprinkle with chopped tomatoes, then onions and olives, ending with grated cheese. Serve with tortilla chips. Refrigerate.
Sift first 4 ingredients. Cut in peanut butter until crumbly. Mix together egg and milk; stir into dry ingredients. Pour into 9x5 inch loaf pan. Bake at 350° for 1 hour.
Cut steak into bite-size cubes; marinate in Worcestershire sauce, salt and pepper about 30 minutes. Stir flour into steak and mix well. Brown in skillet with oil; add tomatoes and simmer about 30 minutes. Serve over rice.
Brown ground beef in skillet with onion. In casserole dish, place hamburger and onion, layer of Fritos and layer of beans. Repeat, then top with strips of American cheese. Bake in 350° oven until the cheese melts into mixture. Serve hot.
Melt chocolate and margarine together and let cool. Beat eggs and sugar until fluffy. Add chocolate mixture and vanilla and flour. Beat well. Add 1/3 cup chopped nuts if desired. Bake in greased 10 x 15-inch pan for 25 minutes at 325°. Test doneness with toothpick.
Cook zucchini, sugar, lemon juice, cornstarch and cinnamon until zucchini is tender; drain liquid. Mix flour, sugar and oleo like pie dough; put 1/2 in 9 x 13-inch pan. Bake at 350° for 10 minutes. Top dough with zucchini mixture. Crumble rest of pie dough mixture on top and bake at 350° for 40 minutes.
Preheat oven to 350°. Mix together graham cracker crumbs, sugar and melted margarine. Divide graham cracker mixture equally between two 9-inch pie or cake pans. Press crumbs to line pan bottom and sides. Cook the crust shells 5 minutes. Remove from oven and set aside. In large mixing bowl, cream sugar and cream cheese. Add eggs, one at a time while mixing. Add sour cream, flour, vanilla and lemon juice and mix well. Pour the filling mixture, dividing equally into the prepared pans. Bake 30 to 35 minutes. Remove from oven, cool and refrigerate. Makes 2 cheesecakes. (I used no fat sour cream and light cream cheese and the results were fine.)
Preheat oven to 350°. Cook syrup and spices. Let cool. Mix margarine and sugar until smooth. Add to syrup mixture. Add eggs, one at a time, beating well after each. Add flour, soda and salt. Mix well. Refrigerate overnight. Roll 1/16-inch of 1-inch and cut out Christmas shapes. Bake 5 to 8 minutes. Watch carefully.
For substitute, try pineapple juice, lime juice. Chop finely in blender.
Bone and skin chicken breasts. Boil until cooked. Preheat oven to 350°. Mix sour cream and cream of chicken soup in rectangular baking pan (12 x 8-inch glass is best, adjust baking time for metal pan). Stir chicken, diced, into cream mixture. Top with stuffing. Bake for 1/2 hour or until stuffing is lightly brown.
Cook noodles; rinse with cold water. Mix spinach, 3/4 cup Parmesan cheese, Ricotta cheese, salt, pepper and nutmeg. Spread about 1/3 cup of cheese mixture on each noodle and roll the noodles up. Saute garlic and onion until tender. Add tomato sauce, sugar, salt, basil and oregano. Simmer, uncovered, 5 minutes or longer if you have the time. Place rolled noodles upright in a 2 quart casserole dish and pour sauce over. Bake at 350° about 30 minutes, 50 to 60 minutes if cold. Remove from oven and sprinkle with remaining Parmesan cheese. Makes 4 servings.
Bake in 9 x 13 pan for 20 to 25 minutes at 400°. Cool completely.
Mix Dream Whip as directed. The cream cheese and sugar should be blended together. Line browned pie shells with banana slices. Pour mixture over this. Top with blueberry pie filling. Store in refrigerator until ready to serve.
Season chicken with salt, pepper and paprika. Brown 12 - 15 minutes in 4 Tbsp. butter or margarine. Remove chicken and place in casserole. Add 2 Tbsp. butter or margarine to skillet and saute mushrooms. Stir in flour, bouillon and sherry. Cook 5 minutes, stirring frequently. Arrange artichokes over chicken. Pour sauce over top. Bake, covered for one hour at 375°. Serves 8.
Butter hands and mix all ingredients together thoroughly. Press into buttered 8 x 8-inch square pan. Chill in refrigerator. Cut into 2 x 2-inch bars.
Cover bottom of 8-inch square pan with blueberries. Mix 3/4 cup sugar, margarine, flour and milk until crumbly. Pour over berries. Pour boiling water over top. Bake at 375° for 45 minutes.
Cook noodles; drain. Mix all other ingredients together, then mix in noodles. Cook at 350° until brown on top or 1/2 hour. Can add, as desired, raisins or pineapple. Can also add different cheeses.
Brown beef and drain. Pour into baking dish. Mix in Spanish rice. Top with plenty of shredded cheese. Bake at 400° for 30 minutes. Eat with chips!
Cook vinegar and Fasweet for 3 minutes and let cool. Pour over mixture and mix well. Let set overnight in refrigerator.
Cut cheese into cubes. Place in saucepan with 1/4 cup butter. Heat over medium heat until melted and smooth, stirring often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over and mix well. Melt remaining butter. Stir in cracker crumbs. Sprinkle over top of casserole. Bake uncovered at 350° for 20 to 25 minutes. Serve immediately. Yield: 4 to 6 servings. Preparation Time: 20 minutes.
Mix ingredients for cake and add pineapple and pudding. Bake in a 9 x 13 pan at 350° for 25 to 30 minutes or until cake is done. Remove and cool. Poke holes in the cake and pour the pineapple juice over the cake. Mix softened cream cheese, melted butter and powdered sugar. Add vanilla. Add milk as needed for desired creaminess of icing. Ice cake and refrigerate.
Mix all ingredients and bake in buttered 2-quart casserole for 1 hour or until golden brown at 350°. Great for pitch-ins.
Combine sour cream, mayonnaise and Ranch dressing. Combine all other ingredients and mix with dressing.
Heat butter or oil on medium heat in large, heavy skillet. Saute shrimp approximately 1 to 2 minutes on each side until opaque. Transfer cooked shrimp with slotted spoon to warm plate and cover, set to side. Saute tomatoes until tender on medium-low heat, approximately 8 minutes. Add olives and saute for 2 minutes. Add 1/2 crumbled Feta and melt. Add shrimp and saute until warmed approximately 2 minutes. Add reserved Feta to mixture, do not allow to melt completely. Serve as appetizer with chunk of crusty bread or over angel hair pasta as an entree.
Heat butter and olive oil. Saute chicken, onion and garlic. Stir in milk, sauce mix, tomatoes, salt, pepper and basil. Bring to a boil. Simmer 5 minutes until sauce is thickened. Serve with fettucine noodles and Parmesan. Makes 4 servings.
In a saucepan, melt butter. Add onion, then ham and cook until onion is tender. Gradually blend in the soup and milk. Heat, stirring occasionally, until soup is hot. Do not boil. Add dill. Garnish each serving with cheese, if desired.
Cook broccoli with 1 can chicken broth for 7 minutes, until "tender crisp." Remove broccoli and chop in bite size pieces. Add second can of chicken broth and 1 cup milk. Add ham, salt and pepper; bring to a boil. Stir in broccoli, 2 cups milk, cheese and margarine. Serve before it boils a second time.
Place all ingredients (except pie shells) together in a bowl and mix well. Spoon the mixture into the 2 pie shells. Place on a cookie sheet in a 350° oven and bake for 30 minutes. Serves 6.
Peel apples evenly and if perfect, leave them whole. Otherwise, cut in quarters. Heat the vinegar and sugar until it boils; skim well. Put the spices in a thin muslin bag and add to vinegar, then add all the apples. Cook slowly until fruit is done. Put in fruit jars. Boil syrup down and pour over the fruit; seal while hot.
Mix sugar and flour thoroughly; add egg and mix well. Mix in rhubarb. Line pan with pastry; fill with rhubarb mixture and arrange pastry strips lattice fashion over filling. Bake in hot (400°) oven for 20 minutes. Reduce heat to moderate (350°) and bake 25 minutes longer. Makes one 9-inch pie.
Mix love and friendship slowly; add faith. Blend in patience, then kindness and gentleness. Add hope; add generous amount of laughter. Bake with loyalty and serve daily, topped with forgiveness. Serves any size family.
Bake 10 minutes in moderate oven, then bake 50 minutes in slow oven.
Heat oil in skillet. Stir in vegetables and saute. Add rice and seasonings, stir and top with peanuts.
Mix gelatin and cold water with enough hot water to dissolve. Combine vegetables with salt and pepper; add mayonnaise and gelatin mixture. Let set in refrigerator overnight. Take out about one (1) hour before using and stir with a fork.
Heat oven to 350°. Beat egg whites and salt until frothy. Gradually add sugar. Fold in chocolate chips. Drop by teaspoonfuls onto greased and floured pans. Put in oven. Turn off oven. Leave in 2 1/2 to 4 hours (or overnight). Store in airtight container to avoid tearing.
In large bowl, beat eggs until foamy. Add ingredients except ground beef. Mix well, adding ground beef. When combined, shape into balls and place on greased pan. Bake 12 minutes at 400°.
In a large bowl combine oatmeal, sugar, shortening and syrup using a pastry blender. Press into a greased 9 x 13 pan and bake at 350° for 15 minutes. Cool slightly. Melt chocolate chips and peanut butter and spread over baked mixture. Cool and cut into bars and refrigerate.
Mix pudding according to directions. Fold in Cool Whip and Eagle Brand milk. Layer Nilla wafers, bananas and pudding in large pan. Makes a very large pudding.
Section oranges over a small bowl, reserving juice. Halve sections, if desired. Toss sliced bananas in orange juice; drain. In a large mixing bowl, combine orange sections, sliced banana, pineapple, cabbage and celery. Add yogurt; toss lightly to coat. Serve immediately or cover and chill up to 3 hours. Serves 8 to 10.
Mix ingredients together and bring to a boil. Simmer for 30 minutes or until sauce thickens. Cornstarch may be used to thicken sauce even more.
Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Beat well.
Boil potatoes; cool and peel. Grate potatoes. Melt cheese with butter over low heat. Mix all ingredients together; put in casserole. Dot with butter. Bake at 350° until light brown.
Line pan with tortillas. Add layer of bite-sized chicken, layer of onion, then layer of cheese. Add some of the soups and Ro-Tel that has been mixed together. Repeat until all ingredients are used up. Add cheese on top. Sprinkle with chili powder. Bake at 350° for 30 to 45 minutes.
Combine bread crumbs and Parmesan cheese. Dip chicken in egg, then in crumb mixture. Melt butter in skillet. Add chicken to skillet; cook 3 minutes on each side or until golden brown. Arrange green pepper over chicken. Combine tomato sauce, water and oregano; pour over chicken. Reduce heat to 200° in skillet. Cover and cook 25 to 30 minutes or until tender. Sprinkle with Mozzarella cheese. Cover and cook until cheese melts. Makes 4 servings.
Brown hamburger (if desired). Put in bottom of baking dish. Layer everything else in order. Bake at 350° for 1 hour and 15 minutes. Cover the first 45 minutes. Put grated cheese on 15 minutes before it's done.
Slice cabbage into bite size pieces; place in microwave-safe dish. Salt fish; place on top of cabbage. Top with grated ginger and green onion (to taste). Place bacon (sliced into strips) on top and in stomach cavity.	Microwave on High for approximately 15 minutes.	Heat oil until smoky; carefully pour oil on top of cooked fish, being aware of splatters. Serve immediately. Fish may also be placed on	a couple of ti-leaves instead of cabbage.
Melt cocoa and oleo. Cream sugar, flour and eggs. Add the cocoa mixture and nuts. Pour into 9 x 13-inch greased pan and bake at 350° for 30 minutes. Remove from oven and while still hot spread marshmallow cream on top of cake.
Combine first 4 ingredients, stirring occasionally. Cook in heavy saucepan on top of stove with low heat, covered, for about 1 hour. Add sugar and stir well; then continue to simmer for about 1 more hour or until thick. Remember to stir occasionally. As mixture is removed from heat, add butter and allow to cool. Mix well and add cinnamon to taste.
Mix together first 3 ingredients and spread in a 9 x 13-inch ungreased pan. Add layer of cream cheese and milk which has been mixed together. Sprinkle with layer of chopped nuts. Add the can of blueberry pie filling. Spread Cool Whip over the top of everything. Sprinkle with graham cracker crumbs.
Cook beans just until tender; drain. Fry bacon until crisp. Combine green beans and bacon and remaining ingredients, except cheese, and toss lightly until well mixed. Stir 1/2 cup cheese into salad and sprinkle rest on top.
Mix all ingredients together. Slightly beat eggs before adding to mixture. Pour mixture into two eight-inch unbaked pie crusts. Bake at 350° for 30 to 40 minutes.
Drain the oranges and discard juice. Drain remaining fruit, saving juice. Use 2 cups juice to dissolve instant pudding. Pour over all fruit. Mix together.
Blend Italian seasoning, teriyaki sauce, garlic and peanut butter until smooth; place shark or other firm fish steaks in marinade and seal tightly. Marinate for at least 2 hours. Refrigerate until ready to grill over medium heat or coals. Grill 8 to 10 minutes per pound, turning and basting 2 times.
Mix sugar, milk, syrup and salt. Cook over medium heat until soft ball stage is reached. Remove from heat. Add marshmallows and stir until melted. Add vanilla, chips and peanut butter. Stir until all are melted and mixture is smooth. Pour into buttered 9 x 12-inch pan to cool. Cut when cool.
Cut a chuck or round steak into pieces about 1 1/2-inches thick. Brown on both sides in olive oil.
Allow sausage and cheese to reach room temperature. Mix by hand all ingredients. Form into small balls. Bake at 400° for 20 minutes or until brown.
Whisk together all ingredients in a small bowl except for crab. Arrange claws on a broiling pan and brush both sides of each claw with butter mixture. Broil 5 to 6 inches from heat for 3 to 4 minutes, or just until crab is hot. Remove from oven and brush lightly with remaining butter mix.
Mix first 3 ingredients and bake in a 9 x 13-inch pan at 350° for 10 minutes. Mix the cream cheese, sugar and Cool Whip. Spread on cooled pretzel mix. Dissolve strawberry Jell-O in the boiling water and cold water. Stir in unsweetened strawberries (mashed). Spread on cheese mixture. Refrigerate overnight.
Let sausage come to room temperature. Mix all ingredients and form into balls. Bake at 400° for 20 to 25 minutes. Drain on paper towel. Serve warm.
Place Quaker oats in blender or food processor. Cover. Blend about 1 minute, stopping blender occasionally to stir oats. Makes 3/4 cup.
Mix together butter, egg and sugar. Add vanilla, pecans and flour. Mix well. Drop by small teaspoons onto ungreased cookie sheet. Bake at 325° until edges are brown. Take off sheet immediately and cool on rack.
Mix margarine and sugar. Add eggs, vanilla and sour cream. Sift in flour, soda, salt and baking powder. Mix well. Fold in blueberries. Spray Bundt pan with Pam and put half the batter in pan. Mix sugar, pecans and cinnamon. Spoon half of this over batter and then pour the rest of batter on top. Put sugar mixture on top and mix with knife. Bake at 350° for 50 minutes.
Fry sausage (crumbled into tiny pieces) until done. Drain. Add cream cheese and mix together. Take bread and cut off edges; spread sausage mixture onto bread. Roll up into triangles and wrap bacon around. Insert a toothpick to keep together. Place onto a greased cookie sheet and bake at 375° until bacon is done. Cool and eat.
Cook pasta spirals until done. Drain and cool. Shred crab. In a large bowl, combine crab with pasta and mix well. Add the diced green and red peppers, celery, black olives and shrimp and toss well. Mix dressing with pasta salad until it appears evenly coated. Sprinkle with parmesan cheese.
Mix all together and bake in 1-1/2 quart baking dish at 350° for 25 minutes.
Mix and pour into buttered 1-quart dish. Bake at 350° for 25 minutes. Sprinkle top with a little more cheese. Bake 5 minutes more.
Combine first 8 ingredients and mix well. Put into a greased 9x13 baking dish.
Blend sugar and eggs. Add flour and baking soda, alternating with pineapple. Add pecans last. Bake at 350° in a 9 x 13-inch pan for 30 to 40 minutes. Cake will be very brown on top.
Cook the tomatoes and onions until tender; put through sieve. Boil juice down 1 hour. Add the salt, oils and vinegar; cook 1 hour. Add the sugar. Thicken with the clear-jel. Cook 1/2 hour more and can.
Clean ribs with cloth or paper towels; trim excess fat. Slowly heat Dutch oven. Add ribs, fat side down, half at a time. Brown meat well on both sides (about 45 minutes).
Blend thoroughly the biscuit mix, cheese and sausage with hands or mixer until moist enough to form a ball. Bake on cookie sheet for 30 minutes at 400°. Balls can be frozen and thawed later for serving.
Cut berries into slices. Put into large kettle; stir and bring to a full rolling boil over high heat. Stir constantly before and while boiling. Boil hard 3 minutes. Remove form heat and stir in pectin. Stir and skim by turns for just 5 minutes to cool slightly to prevent floating fruit. Pour quickly into hot sterilized jars. Seal. Makes 9 to 10 (8 ounce) jars.
Peel eggs. Cut in half. Remove yolk. In a small bowl, crumble yolks; add pickle relish, salad dressing and mustard. Stir well. Spoon yolk mixture into egg white halves.
Wash and slice squash. Drop into hard boiling water. Bring back to boiling. Drain and run tap water over squash. Place in ice water until chilled. Drain again and put in freezer bags.
An ice ring can be in any shape or size. It is best to use lemonade or the punch you will be serving will be diluted. If you freeze flowers or leaves in the ice ring, be sure that the flowers or leaves are not poisonous to your guests.
Brown meat and seasonings. Drain off any fat. Add soup and tomatoes. Simmer. Cook noodles as directed and drain. Layer meat mixture, noodles and cheese. Repeat. Save some cheese for top. Bake at 350° for 45 minutes.
Heat 2 cups water. Add dry ingredients. Dissolve. Add the remaining ingredients and enough water to make one gallon.
Cook and drain veggies. Press evenly in bottom of a 10-inch quiche pan. Sprinkle with cheese. Mix remaining ingredients except for Parmesan cheese. Beat until well combined. Pour into quiche dish. Sprinkle with Parmesan. Bake at 350° until knife tests done, 30 minutes.
Bring the oleo, water and cocoa to a boil. Remove from the heat and add the flour, sugar and soda. Beat in egg, sour cream and soda. Pour into greased 1 x 15 x 1 1/2-inch cookie sheet. Bake at 375° for 12 to 20 minutes.