HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Heat chocolate and butter in pan over low heat until melted. Remove from heat. Add remaining ingredients in order. Spread in greased pan. Bake 20 to 25 minutes.
Preheat oven to 400°. Flatten biscuits out to cover pizza pan. Fry the bacon until it is almost done. Place bacon on biscuits. Place mushrooms on top of bacon. Place tomatoes on mushrooms. Sprinkle the cheese on top. Beat 2 eggs and pour on pizzas. Bake for 15 to 20 minutes.
Stir in a 3-quart saucepan, over medium heat until marshmallows melt. Take off heat and stir in 1 cup mixed candied fruit. Stir in until well blended. Press mixture firmly into 5 to 6-cup ring mold or loaf pan lined with waxed paper. Cover tightly. Chill 2 days.
Mix pasta, onion, pepper, Salad Supreme and tomatoes together. Add Italian dressing and chill at least 2 to 3 hours before serving.
Mash shrimp or put into food processor; add remaining ingredients, beating well. Chill mixture for several hours to blend well. Yields about 1 cup. Very good on crackers for a party or on a lettuce leaf as a salad.
Soak beans, covered in cold water, for 12 hours or overnight. Drain and rinse beans. Combine beans and 4 cups of water in a large saucepan; bring to a boil. Reduce heat. Cover tightly and simmer 1 to 1 1/4 hours or until beans are tender.
Prepare cake mix according to package directions, baking in a greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool cake in pan 15 minutes; then prick with a fork at 1/2-inch intervals. Meanwhile, dissolve jello in boiling water. Add juice and pour carefully over cake. Chill at least 2 hours. Garnish as desired (Cool Whip, ice cream, etc.)
Heat applesauce; add soda, sugar and butter. Mix well. Add 3 cups of the flour, spices and fruit and nuts which have been coated with the other 1 cup flour. Bake at 300° for 1 1/2 hours. Cake will keep well in refrigerator and freezes well.
Wash, peel and chop apples. Chop apples with a paring knife. Sift flour, sugar, soda and salt together. Warm eggs to room temperature. Beat eggs with a spoon. Add oil, cinnamon and vanilla to eggs. Add this mixture to the flour mixture. Mix with a spoon. Dough will be stiff. Add chopped nuts. Grease a 9 x 12-inch cake pan. Cut brown paper to fit bottom of pan. After greasing pan, bottom and all sides, dust with flour. Insert brown paper in bottom of pan. You can heat pan in the oven for a couple of minutes. Add batter to pan. Cook at 350° for 40 to 50 minutes. I use a tube pound cake pan. You can use a 9 x 13-inch pan. This cake needs to be in one pan. It is not a layered cake. Let cake cool in pan for 10 minutes. Turn out on towel. You can serve with whipped topping or a Cream Cheese Frosting or it is good just by itself.
Put peaches into buttered 8 x 12-inch dish. Sprinkle with nutmeg. Make a batter with next 5 ingredients and spoon over peaches. Mix sugar, salt and cornstarch; sprinkle over batter. Spoon the boiling water over top. Bake at 350° for about 1 hour. You can use other fruit.
In a saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate. Yields 1 1/2 cups. Good with chicken or pretzels.
Combine first 9 ingredients in a large bowl; stir well. Form beef mixture into a loaf and place in a 9 x 5-inch loaf pan.
Allow cheeses to get to room temperature and grate. Mix all of the ingredients with mixer. Form into balls (I make 3 balls) and roll in chopped pecans. Wrap in plastic wrap and then in foil. Keep refrigerated. Take out fridge 1 hour before serving and allow to soften.
Combine in order given. Cover tightly and store overnight or several hours in refrigerator. Toss just before serving.
In batter bowl, quarter biscuits with cutter. Stir 1 cup sauce and 2 cups of cheese. Add garlic, combine. Spread out in 9 x 13-inch baking dish. Pour remaining sauce and cheese on top. May use additional toppings: ham, onions, mushrooms, pepperoni and/or sausage. Bake at 375° for 30 minutes.
Cream together sugar, shortening, vanilla and salt. Add eggs and flour, a little at a time. Bake in a tube pan (greased) at 350°. Test with a toothpick in 45 minutes to 1 hour.
Arrange apples in a greased 3-quart oblong dish. Sprinkle granulated sugar over apples. Mix brown sugar, flour, pecans and melted margarine; spoon over apples, patting to cover the entire surface. Bake at 350° for 45 minutes. Great with ice cream or whipped topping.
Dissolve gelatin in boiling water, then add 1 cup watermelon juice. Mix well and let stand until starts to set. Add lemon juice and watermelon chunks. Let set in refrigerator.
Combine pineapple juice, brown sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened. Add pineapple and carrots. Heat and serve immediately.
Beat egg whites until stiff. Add sugar gradually. Stir in salt, vanilla, graham cracker crumbs, coconut and nuts. Pour into well buttered pie pan. Bake for 20 to 30 minutes at 350°. Serve with whipped cream and drained pineapple.
Beat egg yolks and whole egg until well blended. Add milk; then add juice slowly, beating mixture all the while. Pour into crust. Freeze and refrigerate at least 6 hours. Top with meringue or whipped cream.
Cut pears in half; pare and core. Combine ginger, sugar, water and lemon juice in large frying pan; heat, stirring constantly, to boiling; add pears. Simmer 10 to 15 minutes or until tender but still firm enough to hold their shape. Lift from syrup with slotted spoon and pack into hot sterilized jars. Cook syrup 15 minutes longer or until reduced to about half the amount; pour over pears in jars to fill to rim. Seal, following manufacturer's directions. Cool jars, label and date.
For sauce, place all ingredients except chicken in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer to a small saucepan. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes or until mixture reaches brushing consistency.
Mix together yellow cake mix, 2 eggs and margarine. The mixture will be stiff. Spread this onto the bottom of a greased pan. Mix together the powdered sugar, cream cheese and 2 eggs. Spread this on top of the cake batter. Bake at 350° for 30 to 40 minutes.
Layer potatoes, sausage, peppers and onion in a shallow casserole dish. Mix soup with water. Pour over and bake 1 hour at 375° to 400°.
Sift together the flour, salt and baking soda. Beat together the butter and brown sugar until thick and creamy. Stir in the honey. Add eggs alternately with the flour. Fold in the bananas, citron and walnuts. Place in a buttered and floured 8-inch loaf pan. Bake in preheated oven 1 hour and 15 minutes or until cake is done.
Put first 5 ingredients in 9 x 13-inch pan in order listed. Pour over Eagle Brand milk. Bake approximately 25 minutes at 325°.
Brown hamburger and drain. Place 1 layer Irish potatoes, sliced. Add 1 layer sliced onion. Add a little salt and pepper. Add pinto beans. Mix Campbell's tomato soup and 1 can water. Pour over hamburger layer. Cover and cook at 350° for about 50 minutes.
Preheat oven and cookie sheet to 400°. Thaw pie crust 10 minutes. Prick bottom of pie crust with fork. Bake shell for 10 minutes on cookie sheet. Reduce oven to 350°. In skillet cook ground beef and onion until meat is browned. Drain excess fat. Add taco seasoning mix to meat according to package. In small bowl combine beans and 1/3 cup taco sauce; mix well. Layer half of bean mixture in bottom of pie crust. Top with seasoned meat, 1 cup cheese and nacho chips. Repeat layers. Bake 20 to 25 minutes. Remove from oven. Top with lettuce and tomato. Add additional taco sauce.
In a greased baking dish, add Jiffy mix (shaped like pie crust). Save several spoons of corn bread mix. Pour in chili. Spoon corn bread mixture on top of chili. Bake at 350° until brown.
Heat oven to 375°. Sift together the flour, cloves, ginger, cinnamon and nutmeg. Cream sugar and shortening. Add eggs and beat well. Alternate, adding water and sifted ingredients. Chill before baking.
Put beef and onions in food processor. Add other ingredients and mix. Cut out Hawaiian bread and pour dip into it. Cover with top of Hawaiian bread and put in double foil. Bake at 350° for 1 1/2 hours. Toast French bread pieces; use for dipping.
Mix sugar and oleo together. Add eggs and beat. Add milk, vanilla, salt and baking powder. Add enough flour to roll out. Sprinkle with sugar and cut out your cookies.
Heat oven to 375°. Mix together sugars and flour. Beat in thoroughly eggs, milk, vanilla and butter. Fold in nuts. Pour into pastry-lined pan (pie shell). Bake 40 to 50 minutes.
Place all ingredients in a small bowl. Mix until well blended. Use in recipes calling for whole eggs.
Heat oven to 350°. Beat eggs; pour in applesauce and beat until foamy. Add everything else, but apples. Mix well, then stir in apples gently. Pour into greased 9 x 13-inch pan. Bake 1 hour. Cool. Cut into 20 squares.
In medium saucepan, combine sugar and Karo syrup. Bring to a rolling boil. Remove from heat and add peanut butter and vanilla. Stir until melted. Pour, in small amounts, over popped corn. Toss to evenly coat popcorn.
Beat whole eggs in a bowl until thick. Beat in milk and melted butter. Combine remaining ingredients and mix into egg mixture and beat well. Pour batter evenly on the bottom grid (but not all the way to the edges). Use about 1/3 to 1/2 cup of batter, depending on waffler grid size.
Mix dry ingredients together. Beat together milk, water, egg, butter and onion. Add to dry ingredients, mixing well. Shape into balls and drop into hot deep fat until golden brown.
Combine flour, baking powder, salt, sugar, egg, shortening and water. Mix 2 minutes on medium speed. Pour into greased 9-inch pie pan. Pour pie filling into center, top with lemon juice. Bake at 425° for 45 to 50 minutes.
Combine dry seasonings in small container; set aside. In cast-iron skillet, heat oil until very hot. With wire whisk, combine flour and stir constantly until dark brown and smooth. Be careful not to scorch. Reduce heat and stir in vegetables and seasoning mix. Add water to pureed soup until it equals 2 cups. Add this mixture and crawfish to skillet. Simmer for 10 minutes. Serve with hot rice. Makes 5 to 6 servings.
Slice ham; have pan hot. Put 1 tablespoon grease in pan and cook ham on both sides. Add water or coffee to make red eye gravy; pour this over ham after it has been removed to platter. Serve while hot.
In saucepan, gradually stir milk into cornstarch. Add margarine, salt and pepper. Stir constantly; bring to boil over medium heat. Boil 1 minute. Add to poultry, fish or meat. Also good on vegetables.
Mix all together, put in baking dish, top with buttered bread crumbs. Bake until bubbly at 400°. Takes from 10 to 20 minutes.
Mix graham crackers and 1 stick oleo; spread in pan and pat out firm. Bake at 325° for 10 minutes; cool. Mix powdered sugar, 1 stick oleo (softened) and beaten egg; spread in crust. Slice bananas over top of filling. Top with crushed pineapple. Cover with Cool Whip. Sprinkle with pecans and decorate with cherries.
Cook beets until tender. Combine syrup ingredients and heat to boiling. Boil 5 minutes. Add beets and simmer 15 minutes. Put in hot jars.
Boil for 2 minutes. Let completely cool. Add a small container Cool Whip and stir together. Place in a baked pie crust and refrigerate.
Mix Eggplant Dip with Tahini Dip. Presto, you have a third dip.
Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff. Sift dry ingredients with 1 cup sugar. Make a well and add salad oil and half of the milk. Beat until well blended. Add remaining milk to batter and the egg yolks. Beat until smooth. Fold in meringue.
In a large bowl or food processor combine all ingredients except raw vegetables until blended. Refrigerate until ready to serve. Makes 3 1/2 cups. Serve dip with assorted vegetables.
Start a charcoal fire on the outdoor grill. Let it burn down until all charcoal is fully involved. Mix mayonnaise and peppers (poblanos can be substituted but only use about half). When the peppers have been thoroughly blended into the mayonnaise, use a pastry brush and apply the mixture thinly but thoroughly to the skin side of the Mahi Mahi.
Brown ribs in oil, drain peaches. Reserve 3/4 cup juice. Mix juice with remaining ingredients, add to ribs. Bake in 350° oven for 2 hours. Add peach halves and bake 10 minutes longer.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. (You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time.) Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Prepare cake mix, bake and cool following directions on box. At least 1 hour before serving, prepare Double Lemon Filling:
Combine first 8 ingredients and divide. Cook 2 layers, removing half of batter and adding raisins, cinnamon, cloves and allspice.
Boil 1 minute, then cool to lukewarm. Pour over cabbage mixture, bag and freeze.
Mix all ingredients and keep in closed jar. Measure 2 heaping teaspoons per cup of tea. Add boiling water.
Cook and mash potatoes as usual, using milk. While in mixer bowl, add rest of ingredients. Mix well. Bake at 350° for 30 minutes. Do not bake until ready to use. Can be stored in refrigerator for 2 weeks.
Mix and heat soup, oil, vinegar and sugar until sugar dissolves. Cover the vegetables with this mixture after it has chilled in refrigerator.
Shake cinnamon over apples and set aside. Roll out biscuits about 6-inch round. Stuff biscuits with apples. Fold dough over into a half moon shape. Place in a 9 x 13-inch dish. Simmer remaining ingredients; pour over the dumplings. Bake at 350° until brown.
Put first 3 ingredients in bottom of casserole dish. Combine remaining ingredients. Put on top of casserole. Bake 375° for 45 minutes.
Beat cream cheese. Mix in enough sour cream to make it the right consistency for dipping. Place in layer on plate. Place salsa on top of cream cheese and sour cream mixture. Layer lettuce, onion and tomatoes on top of salsa. Use chips or Fritos to dip with.
Brown ground beef, bacon and onion. Drain. Add remaining ingredients. (Drain the broth partially off the canned beans.) Bake at 350° for 1 hour.
Cook beef, onion and shortening until meat is done. Drain. Add remaining ingredients. Bake at 350° for 30 minutes.
In a heavy pot, mix sugar, Karo syrup and water. Keep stirring until it forms a thread stage. Add nuts and cook until it turns an amber color. Remove from heat and add oleo and soda. Mix well and pour into a buttered cookie sheet.
Brown ground beef and onion; drain. Add flour, dry mustard, sugar, salt and chili powder. Mix well. Add chili sauce, water and vinegar. Simmer for 30 minutes. Serve on hamburger buns.
Pull back the husk just enough to remove most of the silk from ears of fresh corn. Replace the husks and roast at 400° for 15 minutes in the oven or over a barbecue.
Sprinkle chicken with pepper and salt. Pour oil in 10-inch frypan and heat over medium flame. Add chicken and saute slowly about 6 minutes or until chicken is white. Remove from pan and drain on paper towel. Cook asparagus or broccoli by package directions. Drain. Line bottom of baking pan with vegetable oil. Place chicken on top. Mix together chicken soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle cheese on top of soup mixture. Cover with foil. Bake at 375° for 30 minutes.
Heat oven to 325°. Grease and dust flour in tube pan. Cream shortening, butter and sugar. Add eggs, flour and milk with flavor. Bake about 1 1/2 hours or until sticks done. Let set in pan until cool.
Cream oleo and sugar; add egg yolk, flour and vanilla. Spread on 10 x 15-inch cookie sheet. Bake at 350° for 15 to 20 minutes, until light brown. While warm, sprinkle chocolate chips on. Spread around to cover. Add nuts on top if desired.
Heat oven to 350°. Grease bottom of 13 x 9 pan or spray with cooking spray. Stir brownie mix, water, oil and eggs in bowl until blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted comes out clean. Cool about 1 hour. Frost with frosting; sprinkle with peanuts. Refrigerate while making cereal mixture.
Preheat oven to 350°. Beat eggs lightly in a large bowl. Add remaining ingredients and blend well with fork. Roll into walnut size balls. Place on baking sheet. Bake until golden, about 15 to 20 minutes. Serve hot. Recipe may be cut in half. Yields 2 to 3 dozen.
Combine ingredients and press evenly over bottom and sides of 9-inch glass pie plate or quiche dish. Then fill with quiche mixture.
Grease bundt pan. Mix dry ingredients and put 1/2 into bundt pan. Add rolls and then add the remaining mix. Melt butter and pour over top. Place in fridge uncovered over night. Bake at 350° for 25-30 minutes.
Grease	a 3/4-quart baking dish. Sprinkle with wheat germ; set aside.	In a small mixing bowl, stir margarine into hot spaghetti.	Beat 1 of the eggs and add to spaghetti with half of the Parmesan cheese and 1/8 teaspoon salt; mix well. Form spaghetti mixture into a crust in prepared dish. Using paper toweling, squeeze	excess	liquid from drained spinach over pasta crust. Drain the cottage cheese. In a small bowl, beat remaining egg; add the drained cottage cheese and remaining Parmesan cheese. Spoon cottage cheese mixture over the spinach layer. In	a medium sized bowl, combine pizza sauce, shredded carrot, chopped mushrooms, basil, oregano and garlic powder; spoon pizza sauce mixture over cottage cheese layer. Bake, uncovered, at 350° for 30 to 35 minutes or until pie is heated through. Top with Mozzarella cheese.	Let stand for 10 minutes before serving. Serves 4.
Bake cake mix according to package directions, using reserved pineapple liquid in place of the water. Add water to the liquid to make up the difference. Bake in a 13 x 8 x 2-inch pan.
Finely chop onion with food chopper. Combine onions, garlic, cheese, and milk; mix well. Spread cheese mixture over bottom of small platter. Coarsely chop tomato and bell pepper using food chopper. Finely snip parsley with kitchen shears. Combine tomato, bell pepper, two tablespoons parsley, lemon juice, and salt. Sprinkle over cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with crackers or fresh vegetables.
Combine sugar, molasses, salt, spices and eggs. Mix well. Add carrots and milk and stir. Carefully pour into 8-inch pie shell, unbaked. Bake at 425° for 25 to 30 minutes or until filling is set. Serve with ice cream or whipped topping.
Cook celery and onions in margarine until done. While that is cooking on medium heat, mix all the other ingredients together real good and then add celery and onions. Bake at 350° for 30 minutes.
Blend cream cheese and marshmallow cream until creamy. Add spices to taste. Serve with fresh pineapple, strawberries, apples, bananas, seedless grapes, etc.
Dissolve yeast in lukewarm water. Add warm milk to yeast. Add butter, sugar and salt; cool. Add beaten egg to yeast. Stir in sifted flour. Grease top and cover bowl. Let rise for 30 minutes.
Combine pumpkin, sugar and spices; mix well. Add eggs, mix well. Add milk and stir until creamy. (Batter will be thin.) Bake pies for 1/2 hour at 450° and 1 hour at 400°. Makes 3 (9-inch) pies.
Cook spaghetti according to package; drain. In saucepan, over medium heat, cook margarine, mushrooms and onion until tender, stirring occasionally. Stir in soup, milk, soup base and chicken until heated thoroughly. Add cheese and parsley; toss lightly until spaghetti is coated. Serves 6.
Separate cauliflower into flowerets. Cook 5 minutes in boiling, salted water until tender-crisp. Drain. Put in a shallow 2-quart well buttered baking dish. Heat 1 tablespoon butter in frying pan. Add red and green pepper and garlic. Saute 1 1/2 minutes. Sprinkle over cauliflower. Mix cornstarch into milk. Add 2 tablespoons butter to frying pan; stir in milk and custard mixture. Cook, stirring, until thickened. Add salt, pepper and cheese. Stir until cheese is blended in. Pour over vegetables. Mix bread crumbs and butter. Sprinkle on top of casserole. Bake at 350° for 25 minutes.
Make sauce of onion, pepper and oleo. Add pimentos, mushrooms, soup and milk. Heat all together. Using a 9 x 13-inch pan, place 4 strips of noodles on bottom. Layer 1/2 of chicken, 1/2 of cottage cheese, 1/2 of cheese and 1/2 of sauce. Repeat. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour. Can be made the day before and refrigerated. Allow more time if it is very cold. Serves 10 to 12.
Beat all ingredients together except bread. Place bread in greased casserole dish. Pour mixture over bread. Bake 40 minutes at 350°.
Sift flour, sugar and baking powder. Add egg; mix well. Spread apples in 8 x 8 x 2-inch pan and cover with flour mixture. Sprinkle with spices and 2 tablespoons additional sugar; dot with butter. Sprinkle with water and bake in moderate oven at 350° for 45 minutes.
Line a 9 x 13 pan with whole graham crackers. In saucepan, melt 1 stick margarine over low heat. Combine egg, sugar and 1/2 cup milk; add to margarine. Boil over medium-low heat 1 minute, being careful not to burn. Stir in coconut, nuts and graham cracker crumbs; spoon over whole graham crackers. Top with a layer of whole graham crackers. Combine 1/4 cup margarine, powdered sugar, 1 tablespoon milk and vanilla until smooth and spreading consistency, adding more milk or sugar if necessary. Spread over top of graham crackers. Cool; cut into squares. These freeze well. Yield: 24 bars.
Peel potatoes and slice thin. Fry bacon slowly in skillet, then drain on paper. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stir in water and vinegar. heat to boil, stirring constantly. Boil 1 minute. Stir in carefully the potatoes and bacon pieces. Remove from heat, cover and let stand until ready to serve. 6 to 8 servings.
Sift together the first 4 ingredients. Blend and add next 4 ingredients to dry ingredients. Add milk; beat with electric mixer for 3 minutes. Add eggs; beat 2 additional minutes. Stir in coconut. Bake in 2 (9-inch) pans or a 9 x 13-inch pan that has been lined with waxed paper. Bake at 350° for 30 to 35 minutes.
Dissolve raspberry gelatin in hot water. Chill until partly thick. Pare honeydew melon. Cut a slice from one end and remove seeds. Mix strawberries into gelatin. Fill melon, replace slice from end. Chill until gelatin is firm. Whip the cream cheese and the cream together until fluffy. Frost melon. Slice and serve.
Cook broccoli in chicken broth. When done, add dry chicken soup mix. Cut cheese into chunks and add. Let cook on low heat until cheese melts. Add the half and half to soup.
Heat oven to 375°. In 2 quart saucepan, place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender, 6 to 8 minutes. Meanwhile, in small bowl stir together remaining ingredients except fish; set aside. Separate fillets and divide carrots equally among fillets. Wrap each fillet around each portion of carrots. Place fillets seam-side down in a 9-inch square baking pan. Sprinkle with stuffing mixture. Cover; bake for 10 minutes. Uncover; continue baking for 8 to 10 minutes or until fish flakes with a fork. Makes 4 servings.
Butter raisin bread on one side. Spread other side with cream cheese. Add a layer of sliced chicken. Then spread with chutney, next bibb lettuce. Top with remaining bread slices. Great for a luncheon served with fresh fruit.
Combine first 5 ingredients with salt and pepper in food processor or blender and mix until smooth. Stir in dill weed. Spoon into small ramekin and sprinkle with additional dill weed. Serve chilled or at room temperature. Serves 2.
Brown sausage and drain. Separate rolls into 8 pieces; place in ungreased 12-inch pizza pan with points in the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over dough. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper; pour into crust. Sprinkle Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.