HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook over low heat and stir until you have play dough consistency. Store in zip plastic bag or margarine tub.
In large pot, saute butter and onion. Cut up vegetables and add to butter and onion. Cook, covered, until done. Put vegetables in large casserole; sprinkle with Mozzarella cheese. Bake at 350° for 20 minutes or until cheese melts. Serve and enjoy.
Cream butter and sugar. Add beaten eggs first, then add vanilla, lemon juice and cinnamon. Sift flour into a large pan and cut dates into the flour. Add batter to floured dates. Add	nuts and mix well. Bake in a lightly greased tube or Bundt pan for 2 to 2 1/4 hours at 250°. Test with a straw.
Mix orange juice, jello and boiling water together. Let sit until soupy. Add mandarin oranges and pineapple. Let jell.
Mix cream cheese and sugar in large bowl until well blended. Stir in Cool Whip. Spread in crust. Refrigerate. Mix Jell-O, pudding mix and water in medium saucepan until smooth. Stirring constantly, cook on medium heat until mixture just comes to a boil. Remove from heat. Cool 5 minutes. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Makes 8 servings.
Preheat oven to 500°. Melt 3/4 stick butter in cookie sheet on 2 burners on top of stove. Slice peeled apples thinly into melted butter. Cook until transparent. Mix milk, flour, eggs, sugar and salt. Pour batter over apples. Place in oven. When cake has raised (about 5 minutes), remove from oven and powder with cinnamon and sugar and dot with remaining butter. Return to oven to brown (another 5 minutes). Cut into squares to serve. Sprinkle with lemon juice before eating.
Grease loaf pan and flour lightly. Preheat oven to 325°. Mash bananas. Mix all ingredients together. Stir until well mixed. Bake 45 minutes. Test for doneness with toothpick.
Marinate chicken or steak 8 hours in Fajita Marinade (see recipe). Char-broil chicken or steak and slice into 2-inch strips. Stir-fry in olive oil an equal amount of onion and green pepper strips with an equal amount of chicken or steak strips. Mixture should be hot with vegetables crunchy. Heat 6 flour tortillas in a plastic Ziploc bag in a microwave oven until warm (do not overcook).	Pour stir-fry mixture on a hot platter and serve immediately. Squeeze lime halves over the fajita mixture. Serve with warm flour tortillas, guacamole, salsa and sour cream.
Combine the first 5 ingredients in an 8 x 8 x 2-inch baking pan. In bowl, combine remaining ingredients until crumbly. Put on apples. Bake at 375° for 40 to 45 minutes.
Mix cream cheese, milk and sugar in large bowl until smooth and creamy. Add peanut butter and mix well. Add 1/2 of Cool Whip; mix well and pour into crust. Refrigerate several hours. Top with other 1/2 of Cool Whip.
Blend sugar and salad dressing. Add mashed bananas and dry ingredients. Stir lightly. Bake 15 to 18 minutes at 375°. They will be very moist. Makes 1 dozen.
Season stew beef and ground beef with salt and pepper while browning. Place meat in crockpot and sprinkle with dry soup mix. Add tomato sauce, stewed tomatoes and sugar; mix well. Add frozen vegetables and water. Season with salt and pepper to taste. Cook on low heat 4 to 6 hours. Add potatoes and cabbage; cook on low heat 1 to 2 more hours.
Wash eggplants, cut in half lengthwise and scoop out center, leaving 1/2-inch wall. Cut center into pieces and set aside. Place small amount of olive oil in skillet and saute hamburg, parsley, onions, salt, pepper and mushrooms together. Cook until hamburg browns. Toss with fork. Add tomato sauce and cook 15 minutes. Add cut up pieces of eggplant and cook 15 minutes more, stirring. Add rice. Cook 5 minutes. Grease outside of eggplant with olive oil. Sprinkle inside with salt and pepper. Sprinkle top with Romano cheese. Bake in 375° oven for 40 minutes or until tender. Serves 6.
Make brine using ingredients listed. Soak turkey 24 hours. Rinse off brine and dry with paper towels. Oil bird lightly with salad oil. Anchor neck skin. Place turkey on rack in roaster, breast side down. Bake at 350° for 1 hour, then at 250° for 9 to 10 hours.	Do not cover. When done, let turkey lay on breast so juice runs into breast. I use turkey breast.
Mix well and pour onto hot griddle for pancakes or into your waffle iron for delicious waffles.
In a large mixing bowl, combine 2 cups flour with buttermilk and shortening. Mix well. Gradually add more flour until it forms a very firm dough. Roll out on a floured surface to about 1/8 inch thick. Cut into 1 1/2 inch wide strips. Bring the broth to a rolling boil. Before dropping the strips of dough into the broth, break each strip into small pieces and press each piece with the fingers to flatten it. Drop the dough strips into the broth. Reduce heat to medium and cover the pot. Cook for about 8 to 10 minutes, stirring occasionally. Remove lid and add milk. Continue cooking uncovered until broth thickens. Stir in chicken and season with black pepper and butter.
Mix Jell-O and boiling water. Let set until it begins to congeal. Mix sugar and cream cheese together until smooth. Mix Jell-O in cream cheese mixture. Whip Pet milk, which has been chilled, until stiff. Fold into cream cheese and Jell-O mixture. Pour over graham cracker crust and let stand for several hours. You can put a small can of pineapple on top if you desire. You may also sprinkle graham cracker on top.
Combine margarine, sugar and eggs. Beat well. Add sour cream, vanilla, flour and soda. Beat for 2 minutes. Pour half of the batter in greased tube pan. Spread cranberry sauce and nutmeats over batter. Pour rest of batter over cranberries and nuts. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 375°. Beat together the eggs and milk. Add flour and salt. Beat with a fork until mix is uniform. Now, add any extra flavorings. Preheat muffin tin for 5 minutes. Then brush each cup with melted butter. Fill each cup 3/4 full with batter. Keep muffin tin hot by working quickly. Bake for 35 minutes, never opening oven until done. Then prick each popover with fork to hold its shape. Serve immediately.
Break spaghetti in 3 pieces. Cook, then drain. Mix the Ranch dressing and the Zesty Italian. Mix with cucumbers, tomatoes, green peppers and purple onion.
Heat oven to 375°. Mix applesauce, brown sugar, raisins and cinnamon in a 9-inch square pan. Heat for 15 minutes. Mix Bisquick, sugar and oleo until crumbly. Stir in nuts. Sprinkle over applesauce mixture. Bake until golden brown, about 25 minutes.
In sauce pan, over medium heat, melt chocolate with salt and Eagle Brand. Cook and stir until thick and fudgy (approximately 5 to 8 minutes); add water, cook and stir until mixture thickens and boils. Remove from heat, add vanilla; let cool for 15 minutes. Chill 20 to 30 minutes, stir; folding in whipped cream. Pour mixture into pie shell and chill three hours. Garnish as desired.
Mix all ingredients with 1/2 cup of pecans. Chill. Form ball and roll top in remaining nuts. Decorate with maraschino cherries, if desired. Serve with your favorite cracker.
Mix all ingredients in mixing bowl. Beat for 4 minutes. Bake at 375° for 30 minutes or until brown, in loaf pan, 13 x 9-inch.
Melt margarine. Dip biscuits in margarine and sugar. Arrange in Bundt pan on edge. Bake 20 minutes at 400°.
Mix all ingredients together in large bowl, except flour and marinara sauce. Form balls (meatball size) and roll in flour. Place on flat dish, cover and refrigerate for 1 hour or overnight. Place balls in boiling, salted water for 5 to 7 minutes until they float on top. Place balls in casserole dish and cover with marinara sauce and bake at 350° for 20 to 30 minutes.
Drain fruit well, add jello, marshmallows and walnuts. Blend in Cool Whip and chill.
Mix all ingredients together, except optional ingredients. Cover and chill about 8 hours. Form into a ball and roll in very finely shredded dried beef, parsley or chopped walnuts. Chill 2 hours or until firm.
Press pretzels, 1 1/3 cup sugar and margarine into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Blend 1 cup sugar, Cool Whip and cream cheese together. Spread on top of cooled crust. Stir water and jello together until jello dissolves. Stir in frozen strawberries until thickened and kind of cool. Spread over cream cheese layer. Refrigerate overnight.
Put Jell-O, water and marshmallows in bowl. Let stand until slighlty cooled. Add salad dressing, cottage cheese, cream, celery, carrots and nuts. Mix well and chill.
Crush Oreo cookies into crumbs. Mix ice cream and Cool Whip with cookies. Freeze until set. Serve frozen. Makes one (9 x 13-inch) pan full.
Preheat oven to 375°. Cream together shortening, butter, sugars, egg and vanilla. Add flour, soda and salt. Blend well. Add chocolate chips and nuts and mix well. Spray cookie sheets with Pam. Drop by teaspoonful onto cookie sheet about 2 inches apart. Bake 10 to 12 minutes.
Brush meat with melted oleo. Mix all remaining ingredients together. Spread on beef flank. Roll up jelly roll fashion and tie with string.
Brown meat in large skillet until fat is cooked off. Transfer to an 8-quart stockpot or crock-pot. Saute onions and garlic in remaining pan drippings until tender. Add meat and mix well. Add chili powder, cumin, oregano, paprika, sugar and ground chili peppers to taste. Add tomato sauce, canned tomatoes, bouillon and beer. Mix well and simmer 2 hours. Mix masa with enough hot water to make a light paste and add to chili 30 minutes before serving to thicken.
Cook sugar, Karo syrup and water and let cook to soft ball stage. Add egg whites which have been beaten stiff. Add vanilla.
Mix first 10 ingredients in a saucepan. Bring to a boil and then simmer 20 minutes, uncovered. Add remaining ingredients and heat to boiling. Remove from heat. Pour this sauce over the meat being prepared and cover it with foil. Cook slowly, basting a few times, until meat is tender.
Mix all ingredients together and pour into pie crust. Bake at 350° for 45 to 50 minutes. (If making more than one, mix one at a time.)
In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients. Pour over cabbage mixture; toss well and refrigerate overnight. Yields 12 to 16 servings.
Sift together flour, baking powder and salt. Cream margarine and sugar. Add 3 eggs. Combine milk and vanilla. Add flour to creamed mixture alternating with milk and vanilla, beginning and ending with dry ingredients. Turn 2/3 of batter into well-greased and floured pan. Add to remaining 1/3 of batter, the 3/4 cup chocolate syrup and 1/4 teaspoon baking soda. Mix well. Spoon chocolate batter over white batter. Do not mix!! Bake in 350° oven in 10-inch tube pan for 60 to 70 minutes.
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, Italian seasoning, 1 egg, butter and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Perk in coffee pot using juice and cider in place of water and using spices in place of coffee.
Saute garlic and onion in hot oil. Add ground beef; season with salt, Patis and pepper. Cover and let simmer for 10 to 15 minutes. Add turnips and sweet potato; saute for 5 minutes. Add green beans and bean sprouts; cook for 2 minutes. Let cool to room temperature.
Let Cool Whip soften. Combine lemon juice and milk, then set aside. Combine crumbs and margarine to form crust. Pour the filling into the crust and spread evenly. Arrange bananas. Top with the following: pineapple, Cool Whip, coconut, nuts and cherries. Use a 13 x 9-inch dish and set overnight.
Mix eggs and broth. Pour over bread and celery and mix. Add salt and onion. Mix. Add chicken. Pour into greased pan and bake slowly (300°) until well done. (Knife will come out clean.) Cut in squares and serve with gravy.
Mix gelatin with just enough pineapple to dissolve gelatin. Mix sugar and lemon juice and remaining pineapple juice and heat until hot. Do not boil. Pour gelatin mixture into hot mixture. Place in refrigerator to cool. When cool fold in cottage cheese, Cool Whip, nuts and cherries. (Strawberries can be used.) Mix well and refrigerate overnight.
In roasting pan, place chicken breasts. Season to taste. Pour 2 to 3 cans of beer over chicken (depending on how thirsty the chicken is). Bake at 350° for 1 1/2 hours or until done.
Stir together first 5 ingredients. Melt 1/2 stick oleo in Pyrex bowl or pan in oven. Pour batter over melted oleo. Pour can of sweetened peaches or other fruit, juice and all, into pan after batter has been poured in. Bake in 375° oven for 25 to 30 minutes until brown.
Preheat oven to 400°. Rinse chicken in water, removing excess fat. Dip chicken in bread crumbs until completely covered and place in 9x13 pan. Bake 20 minutes uncovered. Pour sauce over chicken and top with cheese. Bake another 10 minutes or until chicken is no longer pink. Servings 4.
Melt butter in 9x9 baking dish. Mix sugar, flour, baking powder, salt, and milk. Pour over melted butter. Do not stir. Pour pie filling into mixture. Do not stir, just spoon around fairly evenly. Bake at 325 degrees for 50 minutes.
Heat oven to 375°. Brown the ground beef in skillet; drain it very well. Place the buns on ungreased cookie sheet. Spread the Ragu pizza sauce on buns. Add ground beef, pepperoni, cheese and onion. Bake for 10 to 12 minutes or until the cheese is melted. Choice of topping is upon one's request. Makes 10 to 12 single pizzas.
Cut cake in two lengthwise. Chop candy bars into small pieces. Set 1/4 cup of candy crumbs aside. Mix rest of candy crumbs with Cool Whip and spread over bottom half of cake. Replace top of cake and spread the rest, like icing. Dribble candy crumbs on top. Refrigerate.
Mix margarine, mustard, poppy seed and sauce; then slice rolls in 1/2. Spread mixture on both sides of rolls. Then place ham and cheese on rolls and place top layer on. Back in foil pan, wrap top with foil and bake for 10 minutes at 350°. Serve hot.
Mix crumbs and sugar and add melted butter. Press into cheese cake pan about 1/2 way up the side. Bake 10 minutes in 350 degree oven. Beat cream cheese and 1 egg, 3/4 c. sugar, add other 3 eggs and vanilla (real). Beat until well blended but no longer than necessary. Over beating causes cake to split. (I found out after many splits.) Bake for 40 minutes. Remove from oven and spread with sour cream mixed with 1/2 c. sugar. Bake 10 minutes more. Cool and refrigerate. Just before serving, top with 1 can cherry pie filling or sweetened strawberries.
Mix well and fill muffin tin half full (grease tins). Bake at 475° for about 10 minutes. They are easy and quick to fix.
Mix well and chill Form small balls flatten with glass that has been dipped in white sugar. Bake @ 350 for 10-12 minutes.
Heat water and butter to a boil in saucepan. Stir in flour and then stir until mixture thickens. Remove from heat. Beat in eggs thoroughly one at a time until smooth. Spread in 9 x 13-inch pan, lightly greased. Bake at 400° for 45 minutes. Cool. Beat pudding, milk and cream cheese. Spread on crust. Let set in the refrigerator about 10 minutes. Spread cool whip on top. Drizzle Hershey's chocolate syrup on top. Cover and refrigerate.
Combine and bake at 350° for 30 to 40 minutes, stirring every 10 minutes. Cook to a golden brown, then let cool. Reserve 2 tablespoons of this mixture for top garnish.
Put chicken in the bottom of a crock pot; then add the rest of the ingredients, except the spaghetti. Cook on low for 4 to 6 hours. Cook spaghetti according to instructions on the package. Then serve the sauce and chicken breasts over spaghetti with parmesan cheese.
Mash avocados. Combine all ingredients into food processor or blender and blend well. Serve with Pollo Flauta.
Heat oven to 350°. Remove seeds from peppers. Boil the pepper halves in salted water for 5 minutes. Drain. Brown ground beef and onions. Mix remaining ingredients with the beef. Stuff peppers with this mixture. Bake, covered, for about 20 minutes. Top with sliced cheese, if desired, and bake 10 minutes, uncovered.
While browning meat and onions, mix the remaining ingredients. Add to browned meat. Put mixture into casserole dish. Bake at 350° for 1 to 2 hours.
Melt butter. Put beef and potatoes in butter. Boil carrots in beef broth for 10 minutes. Spray baking dish with pan spray. Pour meat, potatoes, carrots and broth into pan. Add stewed tomatoes and bake at 350° for 1 hour.
Cream the butter, peanut butter and vanilla. Blend in sugar and mix well. Form into balls in chocolate mix. Use toothpick for dipping.
Saute onions and garlic over medium heat in skillet sprayed with vegetable spray. Remove from skillet. Melt margarine in skillet. Add flour; cook over medium heat for 1 minute. Stir constantly. Gradually stir in wine; continue cooking and stirring until mixture is thickened. Add onion and garlic mixture and basil to sauce, then add carrots, broccoli and crabmeat to sauce. Simmer for 10 minutes, or until vegetables are tender. Remove from heat. Add cooked pasta; toss gently. Serves 6.
Soften yeast in warm water. Combine boiling water, molasses, salt, oil, raisins, wheat germ, oats and bran; cool. Add softened yeast. Stir in whole wheat flour and 2 cups white flour. Gradually add enough flour to make a soft dough. Knead until smooth. Place in a greased bowl. Cover and let rise in warm place until double in bulk (about 1 hour). Punch down; divide in half. Shape into loaves. Place in greased loaf pans. Let rise about 1 hour. Bake about 35 to 40 minutes at 350°.
Slice broccoli, cauliflower and carrots. Place in ice water. Let stand for 30 minutes. Drain well. Heat olive oil, Salad Supreme and vinegar. Pour hot mixture over cold vegetables and mushrooms. Let stand overnight in icebox. Will keep for one week.
Layer in a cookie sheet or jelly roll pan in order given. Serve with any tortilla chips.
Cream butter, sugar and flour.	Add eggs, vanilla and salt, beating well. Add the buttermilk.	Pour into deep-dish unbaked pie crust. Bake 45 to 50 minutes at 352°.
Melt butter; add milk and vanilla. Mix in sugar and beat with electric mixer until smooth. Frost cake when completely cooled.
Mix. Fry, then pour mushroom or tomato sauce over, heat and serve. Can be as a loaf, also.
Remove all skin from chicken. Put soy sauce, brown sugar, 1/2 teaspoon of garlic powder and dry mustard in a baking pan. Mix ingredients with a fork, then add chicken thighs. Coat chicken well with soy mixture. While baking, turn chicken every 20 minutes. Bake at 325° for 2 hours.
Saute ground lamb in olive; pour off fat. Put in Dutch oven. Add chickpeas. Saute mushrooms, celery and onions in olive oil. Add to lamb stew; add tomato sauce. Add garlic, basil, oregano, salt and pepper. Add green beans, yellow pepper and tomato. Cook 45 minutes on medium-low. Put in bowls. Drizzle with olive oil. Serve with salad and crusty bread.
Freeze, thaw, squeeze and cut tofu into 1/4-inch slices. Marinate tofu for 20 minutes in soy sauce, cayenne, yeast flakes, lemon juice, sage and spike. Dip marinated tofu in flour and brown well in 1/3 cup oil. Turn once.
In a medium bowl, combine soup, honey, mustard and onion powder. Arrange chicken, bone side up, on rack in broiler pan. Brush chicken with soup mixture. Broil 6-inches from heat for 30 minutes or until no longer pink and juices run clear, turning once and brushing often with soup mixture during cooking. Garnish with parsley, if desired. Prep time: 10 minutes. Cook time: 30 minutes. Yields 4 servings.
Cut wings and boil 20 minutes. Mix remaining ingredients in medium saucepan and bring to a boil. Place wings in 9 x 13-inch pan or baking dish. Pour sauce over wings and bake for 1 hour at 400°.
Mix sugar, cocoa and milk; boil for 1 minute. Remove from heat and add remaining ingredients. Drop onto wax paper and cool. (Crunchy peanut butter can be used.)
Melt butter in 9 x 13-inch pan. Spread 1 cup cheese in bottom of pan. Break eggs on top (break yolks). Spread ham or sausage and mushrooms over eggs. Pour whipping cream over mixture. Sprinkle with salt and pepper (lightly). Sprinkle remaining cheese over top. Refrigerate overnight. Bake at 350° for 45 minutes.
Sift dry ingredients together in a large bowl that has a tight fitting lid. Cut shortening into flour mixture. Add buttermilk and yeast, dissolved in warm water. Mix with spoon until all flour is moistened. Cover bowl. Put in refrigerator until ready to use. Take out as much dough as needed. Shape in a ball. Roll on a floured cloth. Cut as biscuits. Bake on lightly greased cookie sheet in 400° oven about 12 minutes or until brown. Dough will keep several days.
Mix dry ingredients and cut in shortening. Dissolve yeast in warm water and mix in buttermilk. Add dry ingredients to yeast mixture. Roll dough about 1/2-inch thick and bake at 400° for 20 minutes. Grease pan lightly. May be refrigerated for future use.
Cut devil dogs into halves lengthwise. Arrange cream side up in a 9 x 13-inch dish. Combine milk and pudding mix in bowl. Beat until thick. Spread over devil dogs. Top with whipped topping and chopped candy. Chill for 1 hour or longer, if desired. Yields 16 servings.
Dry steak in a paper towel. Rub both sides with oil and place in a flameproof dish. Set close under a very hot broiler. Rapidly brown both sides. Season each side with salt and herbs and brush with soft butter. Finish cooking in the oven at 375° for 15 to 20 minutes, turning once (125° on a meat thermometer for rosy rare; longer for well done). Remove steak to a carving board. Spoon fat out of the baking dish. Pour in the wine or bouillon and boil over high heat on top of the stove, scraping up congulated juices. When liquid is syrupy, remove from the heat, swish in final butter, pour over steak and serve. It's nice to decorate serving dish with mashed potatoes but through a decorative cake flue.
Mix together the gelatin, water and pie filling. Chill until firm and well set. Mix together the cream cheese, sour cream, sugar and vanilla until creamy, then pour the mixture over the firmly set gelatin mixture. Chill until ready to serve, at least 2 hours. Then cut into squares before serving.
In medium bowl, beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake in 350° oven 55 minutes or until knife inserted halfway between center and edges comes out clean. Cool. Serves 8.
In a 2-quart baking dish, mix rice and soup. Add broccoli. Top with Velveeta cheese slices. Place in oven or microwave. Cook until cheese is melted.
String and break green beans in pieces, about 1-inch long. Wash and cook until they are tender (about 1 1/4 hours). Wash them again in cold water and pack in a crock-jar, alternating a layer of beans with a thin layer of salt. When the jar is full, add enough water to fill all empty spaces.
Melt margarine and cheese in microwave. Add Vanilla. Mix in cocoa. Mix in nuts and powdered sugar quickly. Spread into a 9 X 13 pan. Refrigerate.
Freeze the cookie dough until firm (about 1 hour). Cut one roll of cookie dough into 24 slices and lay them in a greased 9 x 13-inch pan. Mix the softened cream cheese, vanilla, sugar and eggs together, then pour this mixture over the cookies in the pan. Cut the other roll of cookie dough into 24 slices and lay these on top of the mixture in the pan. Bake for 45 minutes to 1 hour at 350° until cookie mixture is set and brown. It puffs up and flattens after it has cooled. Cut into squares.
Cook beef until well done. Add cooked carrots and onions, then add all vegetables and juice. Cook for about 20 minutes.
Combine butter, sugar, flour and milk. Pour into buttered casserole. Add peaches. Bake at 350° until golden brown.
Pour boiling water over butter or margarine, salt and sugar. Add cold water, egg, yeast and flour. Cover and keep refrigerated for several hours (2 to 3). Shape into rolls with flour dusted hands and place on greased pan. Let rise 2 hours. (Will take less time if kitchen is warm.) Bake 15 minutes or until slightly brown at 350°.