HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cracker crumbs with 1 stick margarine. Spread into 13 x 9-inch pan. Beat eggs, confectioners sugar and 2 sticks margarine in mixer bowl about 15 minutes. Pour over crust. Slice bananas. Drain pineapple and pour small amount of pineapple juice over bananas. Add pineapple. Spread with Cool Whip. Garnish with pecans and cherries. Refrigerate overnight.
Heat oven to 325°. Beat eggs until frothy. Stir in sugars, oil, zucchini and vanilla. Combine all dry ingredients and stir into zucchini mixture. Stir in nuts.
Layer sliced potatoes in large glass casserole dish. Season with 1/8 teaspoon pepper. Cover and microwave on Full power for 5 to 6 minutes. Layer onion and green beans on top of potatoes. Cover and microwave on Full power for 5 minutes. In the meantime, in a small bowl, mix tomatoes, Worcestershire, remaining pepper and garlic powder. Layer cooked chicken and tomato mixture on top of vegetables. Cover and microwave for 15 to 18 minutes on Medium power. Let stand 5 to 6 minutes before serving.
Heat olive oil in frying pan over moderate heat. Drain salmon and tomatoes, saving juice from both. Saute onions. Add flour and mix smoothly, letting it brown slightly Pour liquid from salmon and tomatoes into onion mixture. Stir in parsley, oregano, soy sauce and tomatoes. Simmer for 5 minutes. Lower heat and place salmon in single pieces of 8 inches in pan. Add celery and green pepper around salmon. Do not stir. Simply place sauce on top and simmer 6 minutes. Serve with vegetables, sauce and salmon wedges.
Sift together in an 8 x 8 1/2-inch pan the sugar, flour, cocoa, baking soda and salt. Make 3 holes. In the first hole, pour the oil. In the second hole, pour the vinegar. In the third hole, pour the vanilla. Pour 1 cup of cold water in pan and mix; don't beat. Preheat oven and bake for 20 minutes at 350°. Don't grease pan.
Mix together all ingredients. Marinate roast, brisket (up to 5 pounds) overnight. Roast in a covered pan approximately 1 hour per pound at 300° or in a crock-pot until tender. Vegetables cooked along with the meat are wonderful.
Melt butter, stir in soup and tomatoes and mix well. Place thinly sliced potatoes in baking dish and cover with the soup mixture. Bake at 350° until potatoes are done. When done, cover with cheese and cook until cheese is melted.
Core cabbage and steam to soften leaves. Saute onion, garlic and green pepper before mixing with meat. Mix together the meat, rice, seasonings, onion, pepper and garlic. Roll meat into separate cabbage leaves. Place in large pot. Add water, tomatoes and tomato sauce. Cover; bring to a boil. Turn down heat when it comes to a boil. Put on simmer for 1 hour, or until done.
Take skin off. Boil chicken until it is no longer pink. Debone and add vegetables and a little water. Cook until tender. When almost done, add a dash of soy sauce.
Melt butter. Whip eggs. Whip eggs into sugar, Karo syrups and vanilla. Add melted butter and salt. Place chopped pecans in bottom of 2 pie shells. Pour mixture on top of nuts. Bake at 375° until brown, approximately 35 minutes.
Mix all ingredients together except Ritz crackers. Pour in a casserole dish and top with crushed Ritz crackers. Bake at 350 degrees for 30 minutes or until golden brown.
Beat the eggs first. Add the baking powder, water, pinch of salt and flour. Beat well. Grease skillet with a little oil and pour 1/4 cup mixture. Move pan to spread.
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed after each addition, just until blended. Pour half of the batter into a greased and floured 12-cup Bundt pan. Combine finely chopped apple and next 3 ingredients; spoon over batter in pan, leaving a 1/2-inch border around center and outer edges. Add remaining batter. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on a wire rack. Drizzle with Cream Cheese Glaze. Store in refrigerator. Yield: One 10-inch cake.
Heat and stir sugar, syrup and water in pan. When sugar dissolves and comes to a boil, add butter. Stir often after syrup reaches 230°, add nuts at 280°, stir to hard crack at 305°. Remove from heat and add soda; mix well. Pour out on two cookie sheets. Stretch ends with fork. Pour into pieces as soon as possible. Makes 2 1/2 pounds.
Cream together the shortening, sugars and vanilla until light and fluffy. Add eggs. Sift together the dry ingredients; add to first mixture. Fold in nuts and chips. Drop by spoonfuls onto greased cookie sheets. Bake for 10 minutes.
Melt caramels in top of a double boiler with the margarine and milk. Stir and set aside. Mix cake mix according to package directions. Pour 1/2 of this batter into a greased 9 x 13-inch pan and bake for 20 minutes at 350°. When baked, pour caramel mixture over evenly and sprinkle chocolate chips evenly over caramel layer. Put nuts on top of chips. Add remaining batter and bake for 30 more minutes at 350°. Cut in bars when cooled.
Saute onions in butter. Add hamburger, salt and pepper. Crumble bouillon cube. Brown. Add tomato soup and cream of mushroom soup. Let simmer for 5 minutes. Add sour cream. Cook noodles. Put layer of sauce in oblong dish, then layer of noodles, a layer of sauce, ending with sauce. Bake at 350° for about 30 minutes.
Mix butter, powdered sugar and 1 cup flour and pat in bottom of square baking dish; bake at 325° for 15 minutes.
Preheat oven to 325°. Thaw potatoes, then mix all ingredients. Bake in a greased 9 x 13-inch baking dish for 1 1/2 hours. Bake 45 minutes covered and then for 45 minutes uncovered.
Set oven at 325°. Lightly grease 9 inches from saucepan. Put ingredients in mixing bowl in order given, then mix together. Beat 3 minutes with electric mixer. Bake at 325° for 45 minutes. Let cool and frost with desired frosting.
Make a stew with onion, corned beef, pepper, salt and oil. Add the parboiled rice into the pot of stew with all the ingredients. Allow to simmer for 30 minutes. Add water according to demand until the rice is well cooked, approximately 45 minutes. Serves 5 to 6 people.
Combine sugar, flour, salt, soda and spices. Cut in shortening like pie mix. Stir in molasses and egg. Shape into 2 rolls in floured wax paper. Refrigerate. Slice 1/4-inch thick. Place on ungreased cookie sheet. Sprinkle top of each cookie with sugar before baking. Bake at 350° for about 10 minutes.
Mix cottage cheese and dry jello. Mix in oranges and pineapple. Add Cool Whip and stir until mixed. Chill.
Beat pumpkin, milk and eggs in medium bowl. Beat in remaining ingredients. Pour into pastry shell. Bake in preheated oven, 425°, for 15 minutes, then reduce heat to 350° and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
Mix first 4 ingredients in a food processor. Spread in an 8 x 8-inch dish. Layer rest of ingredients. Garnish with the black olives. Serve with tortilla chips.
Drain juice from all cans. Prepare whatever amount of the celery, green pepper and pimento you wish to add. Cut onion in rings. Combine all. Heat sugar, vinegar, water and oil until it boils. Pour over the drained vegetable mixture and chill overnight.
Layer asparagus, peas and water chestnuts, in order listed. Pour can of undiluted soup over layers, then a layer of Velveeta Cheese. Melt the oleo and mix into 1 1/2 cups Town House cracker crumbs. Bake in a 9 x 9-inch pan at 350° for 20 to 30 minutes.
Cook potatoes; cool and slice. Chop celery, onion and pimentos. Add together. Cook bacon; cool and crumble. Save bacon grease.
Peel potatoes and slice thin. Slice small onion and green pepper. Mix the can of cream of celery soup with milk. In a large baking dish, arrange a layer of potatoes, a few slices of onion, a few slices of green pepper, part of soup mixture, slices of American cheese; continue until dish is about 1/2-inch from the top. Garnish with garlic, Cajun seasoning and salt. Bake in a covered dish for 1 1/2 hours at 325°.
Mix all and bake in prepared skillet or 8- or 9- inch square pan for 25 to 30 minutes at 400°.
Beat eggs. Melt margarine. Stir all ingredients together. Pour in pie shell and bake at 300° for 50 minutes.
Drain cherries, peaches, pears and pineapple thoroughly and combine in a large bowl. Blend together remaining ingredients. Fold into fruit.
Mix beans and soup. Bake for about 30 minutes. Place French fried onion rings on top. Bake for another 5 minutes.
Combine flour, 3/4 cup butter and 3/4 cup pecans. Mix together and press into greased 9 x 13 x 2-inch dish. Bake at 350° for 18 to 20 minutes. Cool completely. Melt 1/4 cup butter, coconut and 1/2 cup nuts. Cook over low heat until coconut browns. Cool. Combine cream cheese, condensed milk and whipped topping. Layer on crust: cream cheese mixture, 12 ounces caramel sauce (I use more caramel sauce) and coconut mixture. This makes 3 layers. Cover and freeze. Serves about 20.
Mix butter and sugar together. Add eggs, milk, cinnamon, cocoa, baking powder, soda, oats and flour, blending well. Add nuts and raisins last. Bake at 350° for 10 to 12 minutes.
Mix ingredients into batter. Heat iron over stove until water beads on iron. Pour small amount of batter on iron; cook 10 seconds on a side. Remove and roll up. Serve with ice cream.
Pat shrimp dry. Melt butter in skillet. Add oil, lemon juice, garlic and salt. Cook until bubbly. Add shrimp and green onion. Cook until shrimp turns pink, about 5 minutes. Blend in parsley, lemon peel and dash of hot sauce. Serve over rice or pasta.
Cream margarine and sugar. Add eggs, one at a time, mixing well after each addition. Add milk and flour, blending well; add coconut. Pour into a lightly greased 9-inch pie plate; bake at 350° for 45 minutes or until set. Yields 6 to 8 servings.
Combine sugar and egg; add molasses and shortening. Sift together flour, salt, cloves, baking soda, cinnamon and ginger. Combine the two mixtures and mix well. Form in balls and dip tops in sugar. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix the first 6 ingredients in order given. Pour in ungreased 9 x 13-inch or 11 x 15-inch pan. Sprinkle cake mix over filling. Pour melted butter over top. Sprinkle with pecans. Bake at 350° for 1 to 1 1/2 hours or until knife comes out clean when inserted halfway from center. (For an 11 x 15-inch pan, bake at 375° for about 40 minutes.) Serve warm or cold, plain or with whipped topping.
Melt butter in heavy skillet. Add cocoa to butter. Add sugar, Karo and milk. Cook slowly and stir often until it will make soft ball in cold water. Remove from heat. Add vanilla and nuts. Heat until slick and loses its gloss. Pour into buttered pan and mark into squares.
Mix taco seasoning and mayonnaise. Spread bean dip in bottom of casserole dish. Then layer the mayonnaise and taco seasoning mixture, sour cream, salsa and cheese. Refrigerate for 15 minutes. Ready to serve.
Combine sugar and flour. Bring oleo, Nestle Quik and water to a boil and pour over sugar and flour mixture. Mix and add eggs, buttermilk, soda and vanilla to other ingredients. Bake at 350° for 30 minutes.
Cook chicken and cut into cubes. Set aside. Mix soups, broccoli and the sage and onion stuffing all together into large bowl. Mix well. Pour into casserole dish, then top with Cheddar cheese and bake at 425° for 1/2 hour.
Preheat oven to 375°. Melt butter in pan (large frypan). In large bowl, combine flour, sugar, milk, eggs and salt. Stir until combined. Pour batter into pan and bake for 30 minutes until edges have risen and are golden brown and center is set. Remove from oven and dust with confectioners sugar. Serve with fresh fruit/berries. Serves 6.
Beat eggs until white. Beat in sugar. Add remaining ingredients and pour into ice cream freezer. Add milk to fill line in ice cream freezer. Freeze in ice cream freezer.
Dissolve yeast in warm water. Add milk, sugar, salt, egg, shortening and half of flour. Mix until smooth. Add rest of flour. Knead about 5 minutes and put in good greased bowl. Let rise until double. Punch down and let rise again. Roll out and cut. Let rise again for 30 to 45 minutes. Drop in grease at 375°. Remove when golden brown. Drain and roll in sugar, cinnamon or powdered sugar.
In large pot, melt butter with oil. Stir in onions and salt. Cook over low heat until onion rings separate easily. Sprinkle onions with flour and stir. Add beef stock and simmer partially covered for 30 to 40 minutes. Add some Kitchen Bouquet for color, if desired.
Combine in saucepan oleo, sugar, cocoa and milk. Boil for 1 minute. Stir in vanilla, peanut butter and oats. Drop by teaspoon onto wax paper to cool.
Trim meat and cut in pieces. Dip pieces in egg. Roll in cheese and bread crumbs. Heat oil in skillet; brown meat. Add onion and cook until tender over low heat. Stir in next 5 ingredients and gradually add hot water. Boil for 5 minutes. Add scrapings, any leftover cheese and bread crumbs. Top with Mozzarella cheese. Bake in a 350° oven for 1 1/2 hours until tender. Serve over noodles.
Cream shortening and sugar; add remaining ingredients. Wrap dough in wax paper and chill overnight. Roll out on floured board to 1/4-inch and cut out. Place on sprayed cookie sheet. Bake at 400° for 8 to 10 minutes. Watch these cookies closely so the bottoms don't overbake. Cool before decorating. Double or triple recipe for best results and more cookies.
Beat cream cheese until softened in mixer bowl; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, Cool Whip and extract. Freeze until firm.
Split vanilla bean in 4 pieces. Mix ingredients in 2-quart dark jar. Cover tightly. Allow 30 days to age, shaking from time to time.
Blend sugar and margarine; add the rest of the ingredients. Roll into walnut size balls and press with thumb to make indented cookies. Bake at 325° for 20 minutes. Cookie sheet does not have to be greased. These are good coated with powdered sugar.
Cook potatoes and onion in water until tender. Melt margarine and add flour. Finally, add Velveeta and melt.
Trim excess fat from venison. Cut venison into serving sized pieces. Pound venison to 1/4-inch thickness. Combine flour, salt and pepper. Dredge venison in flour mixture.
Brown first 4 ingredients in a large skillet; add soups and tomato puree. Cook noodles as directed; drain. Add to soup mixture. Pour into 2 baking dishes. Top with cheese and olives. Freezes good and is good leftover. Serve with garlic toast and salad.
Cook macaroni noodles according to package directions. Drain. Saut onions in butter or margarine. Add tomato soup and cheese. Stir until cheese melts. Combine soup mixture with noodles. Stir well. Let sit for 5 minutes before serving. Add salt and pepper to taste.
Pop corn and pour into large bowl. Add nuts and M&M's. Melt marshmallows and butter together. Pour over popcorn mixture and mix well. Pour into tube pan that you have sprayed with Pam. Press mixture down and let cool. Turn on a plate and slice.
Brown sausage and onion in cooking oil for about 10 minutes. Add box of au gratin potatoes and cheese packet, along with hot water. Cook about 15 minutes. Add vegetables and cheese; cook until vegetables are tender.
Cook zucchini, covered, in boiling, salted water, 4 to 5 minutes. Drain well. Set	aside.	Cook onion and green pepper in butter until tender, but not	brown.	Remove from heat. Stir in mushrooms,	dry spaghetti mix, water and tomato paste. Mix well. Gently stir in zucchini and	Mozzarella cheese. Turn into 10 x 6 x 2-inch baking dish (or 1 1/2 quart shallow casserole). Sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes.
Place peaches in baking dish; may sprinkle with sugar if tart. Mix rest of ingredients and put on top of peaches. Bake 375° until done.
Combine the yeast and water and let it stand for a few minutes. Cream the butter, sugar and salt. Add the beaten eggs and juice from the half lemon. Add the milk to the softened yeast and combine with 3 cups flour, beating until smooth. Then mix this into the creamed mixture, adding enough more flour to make a medium dough. Knead the dough on a floured board until smooth. Raise until doubled in a greased, covered bowl. Shape as desired. Let rise again. Bake. After cooling, frost with icing, if desired.
After depositing lobster into boiling water, return water to boiling. Cook 6 to 7 minutes per pound. Make certain not to overcook so fat does not escape into the water.
Add baking powder to the first few cups of flour. In a small bowl, dissolve yeast and sugar in warm water and stir.
Drain vegetables and chestnuts. Mix all ingredients, except butter and crackers; pour into a 3-quart casserole dish. Top with Ritz cracker crumbs and butter that have been mixed together. Bake at 350° for 45 minutes.
Brown ground beef, onions and seasoning. Drain. Mix in barbecue sauce. Flatten biscuits and put in muffin tin. Fill each biscuit with meat mixture. Top each biscuit with cheese 5 minutes before done. Bake until biscuits are done.
Mix Knox gelatine, 1/4 cup sugar, coffee and salt together thoroughly in top of double boiler. Beat 3 egg yolks and 1 cup milk. Add to gelatine mixture. Cook in boiler until gelatine dissolves completely, stirring constantly, about 10 minutes. Chill to room temperature.
Beat egg yolks until bubbly. Add sugar that has been sifted 5 times. Beat until stiff. Add water. Sift flour and baking powder together 5 times. Add to egg mixture, folding in slowly. Add vanilla. Bake in large tube pan as for white angel food. Bake at 375° for 30 to 35 minutes. Reduce heat after 20 minutes.
Brown meat, onion and garlic. Drain fat. Add tomatoes (cut up), tomato sauce, bouillon cube (crushed), parsley, sugar, 1/2 teaspoon salt and basil. Cover and cook for 15 minutes. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt and oregano. In a 13 x 9-inch pan, put layer of noodles, sauce, cheese and cottage cheese mixture. Repeat. Save sauce for top. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Drain salmon; remove skin and bones. Combine all ingredients and chill until ready to serve.
Cook Stove Top according to directions on box. Put in a 9 x 13-inch pan. Cut chicken breasts in 2-inch pieces and lay over dressing. Spread soup over top of chicken (do not dilute soup). Sprinkle cheese over soup. Cover with foil. Bake at 350° for 45 minutes to 1 hour.
Put popped corn in a large shallow pan (cookie sheet). Heat sugar, butter, corn syrup and salt until bubbly around edges. Continue cooking for 5 minutes. Remove from heat; stir in soda until foamy. Pour over popped corn and stir to coat. Bake 1 hour, stirring every 15 minutes.
Drain juice into pan. Add one egg yolk (beaten), 2 tablespoons of sugar and enough flour to thicken. Heat until fairly thick; let cool. Add to pineapple and marshmallows. Whip cream until real stiff, then add pineapple and marshmallows.
Add yeast to 1/2 cup warm milk and sugar to proof. Put remaining warm milk, margarine and salt in a large bowl. Stir in flour, 1 cup at a time, with wooden spoon. After 3 cups flour, add proofed yeast. Continue stirring flour in until mix is rather firm, about 4 to 5 cups. Knead until no longer sticky. Put in buttered bowl to rise until double, in warm dry place, about 45 minutes to an hour.
Combine first 5 ingredients in water and let stand 15 minutes or until foamy looking. Add other ingredients. Combine with a mixer until too stiff. Add rest of flour; knead into smooth ball (5 minutes). Divide in half. Grease coffee cans and plastic lids. Put dough in cans. Let rise until lids pop off. Bake at 350° for 45 minutes or until bottom sounds hollow.
Mix together and press into ungreased jelly roll pan. Bake at 350° for 15 minutes.
Melt the 2 tablespoons butter and stir in flour. Add salt, pepper, sugar and onion powder. Mix. Add sour cream. Fold into green beans. Top with cheese and cornflakes mixture. Bake at 350° for 30 minutes.
Mix all ingredients, then put in refrigerator to cool. You may freeze all or part of it. Mmmm good!
Mix Jell-O, water and cream cheese; refrigerate until partially set. Add carrots, pineapple and marshmallows. Fold in Dream Whip and refrigerate.
Combine dry ingredients. Cream the margarine, sugar, egg and vanilla until light and fluffy. Mix all well. Alternately add dry ingredients and pumpkin. Stir in morsels. Drop by 1/4 cup dough onto cookie sheet. Bake 20 to 25 minutes until lightly brown at 350°. Makes 3 dozen.
In a plastic or paper bag combine flour, salt and pepper. Shake to mix. Add chicken, shake and coat lightly. Remove chicken and save flour mixture. In large skillet warm 1 tablespoon olive oil; add chicken; brown on one side. Add second tablespoon olive oil; turn chicken and brown on other side. Transfer thicken to plate. Add margarine to skillet. Cook onion 2 to 3 minutes. Stir in reserved flour. Add broth and 2 tablespoons of lemon juice; bring to boil, stirring constantly. Return chicken to skillet. Reduce heat and cover (5 minutes). Put chicken on plate. Add 1 tablespoon lemon juice to skillet; stir and pour over chicken.
Sift flour, soda and salt. Mix all ingredients and chill overnight in refrigerator. Roll and cut. Bake at 400° for 15 to 18 minutes.
Mix the eggs and butter together until smooth and creamy. Add the Worcestershire sauce, celery seed, parsley, red pepper and salt. Mix well. Serves 12.
In a large bowl combine 1 1/2 cups flour, yeast, sugar, salt and soda. Mix well. In a saucepan heat buttermilk, water and shortening until warm. Add to flour mixture. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (about 5 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until light and doubled in size (about 20 minutes).
Prepare sauce mix, adding tomato sauce as directed on package. Brown beef in skillet. Add spaghetti sauce and simmer. Cook spaghetti as directed on package; drain. Place spaghetti on platter or in large, shallow bowl. Top with sauce. Sprinkle with cheese and parsley. Makes 8 servings.
Mix ingredients for meatballs; shape into twenty (1 1/2-inch) balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan, in 400° oven until lightly brown, 20 to 25 minutes. Drain fat.
Preheat oven to 350°. Wash	and dry potatoes and arrange in single layer on a rimmed cookie sheet. Bake for 30 minutes or until tender. Serve hot or warm with cheese, ham, bacon, sour cream and chives (scallions).
Heat soup and cheese. Gradually add other ingredients. Cook and stir until bubbly. Place in greased casserole and cover with chips. Bake at 350° for 30 minutes.
Combine salt, vinegar and water; boil and cool. Peel medium size cucumbers and put into a gallon jar. Add garlic, red hot peppers, shallots and dill. Pour cooled brine over this and let set out on cabinet top until milky (about 3 days). Then put in the refrigerator. They are ready to eat.
Grind cranberries and orange together. Add sugar and let stand for 1 hour. Prepare jello in 1 1/2 cup water instead of 2 cups. Combine all ingredients and let gel.
In a greased casserole dish, layer chicken, bread filling and gravy (small amount of chopped onions if desired) until dish is full. Top with bread crumbs. Bake in moderate oven at 350° until top is brown. Served with side dish of peas or salads this is a good, fast meal.
Place beans, celery, mango, onion and hamburger in a large baking dish. Mix together molasses, ketchup and spices. Stir into beans. Place bacon on top. Bake at 375° for 1 hour.
Grease a casserole dish and mix all ingredients right in dish. Bake at 350°, covered, for 30 minutes. Uncover and cook 15 minutes more. Check to see if done. If not, cook 15 minutes more.
Mix all together and bake in a 9 x 13-inch pan at 350° for 40 to 45 minutes. Frost with Cream Cheese Icing.
Break the bread into very small pieces. Mix the bread with tuna, egg and peas. Spray the muffin tin with Pam and press the tuna mixture into muffin tin. Grate cheese to sprinkle over each muffin. Bake at 350° for 15 minutes.