HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan over medium heat, bring water and butter to a boil. Add all flour at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into greased 9x13 baking dish. Bake 400 degrees for 30-35 minutes or until puffed and golden brown. Cool completely on wire rack. Meanwhile, in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and caramel toppings and sprinkle with almonds.
Cook, debone and chop chicken. Place in 5-quart cooker or crock-pot the chicken, tomatoes, potatoes, onion and okra; cook for 8 hours. Add corn, ketchup and barbecue sauce. Cook 10 more minutes. This makes the stew. If you want soup, add the 3 cups chicken stock.
Mix the first 3 ingredients together and let set 1 hour or more. Cook slowly and boil 20 minutes. Add the Sure-Jell and cook 2 minutes longer. Put in sterile jars and seal. Tastes and looks like strawberry preserves.
Drain juice from fruit and heat to dissolve jello. Cook before adding Cokes. After adding Cokes, let begin to congeal before adding fruit. Add nuts, then cream cheese last by cubes. Serve with a mixture of mayonnaise and a little French dressing.
Combine yellow cake mix, butter and 1 egg; press lightly in pan. Mix 2 eggs, sugar and cream cheese; spread over crust. Bake 35 to 40 minutes at 350°.
Melt butter in saucepan. Saute onion. Blend in flour. Gradually add broth until thickened. Stir in rice and salt; simmer 5 minutes. Add sherry and half and half, carrots, ham, cheese and almonds. Heat and serve.
Mix sugar, flour, cocoa and milk together in a large saucepan. As mixture begins to simmer, add egg yolks. Cook on medium heat until mixture thickens. Remove from heat. Add flavoring and margarine. Pour into cooked pie shell. Cover with meringue.
Preheat oven to 350°. Unwrap the mints and set aside. In a saucepan, heat margarine or butter, sugar and water. Add chocolate chips and stir to partially melt. Remove from heat and continue to stir until melted. Pour into a bowl and let cool for 10 minutes. Beat in eggs at high speed. Add remaining ingredients and blend well. Chill dough for 1 hour. Line baking sheet with foil. Roll dough in small balls. Bake for 10 or 12 minutes. Remove from oven; place mint on each cookie. Remove cookies to cooling rack as mint softens; spread over cookie to coat. Yield: 84 cookies.
Cook pasta according to package directions. Drain and rinse in cold water. Place in large bowl. Stir in oil, cucumbers and onion. Combine remaining ingredients. Pour over salad and toss. Cover and chill 3 to 4 hours, stirring occasionally. Makes 8 to 10 servings.
Dissolve jello. Add cold water. While hot, add pineapple, bananas and nuts. Cover with marshmallows. Let jello set.
Spread dried beef. Place in a casserole that has been sprayed with Pam. Wrap chicken breasts with bacon slices. Lay them on beef. Combine soup, sour cream and mushrooms; pour over chicken. Sprinkle with parsley. Bake, uncovered, at 250° for 3 hours. Or, bake for 30 minutes in microwave, turning dish several times.
Prepare broccoli according to package directions. Blend together soups and flour. Add sour cream, carrots, onion and salt. Stir in drained broccoli. Turn into a 2 quart casserole and combine stuffing and butter. Sprinkle around on top. Bake at 350° for 30 to 35 minutes.
Mix the first 5 ingredients in a bowl. In another bowl, mix the dressing mix with the melted margarine. Put 1/2 of this mixture in bottom of baking dish. Pour squash mixture over top with the other of dressing mixture. Bake 30 minutes at 350°.
Peel and core apples. Slice thin. Put apples in bottom of sheet cake pan. Pour water over apples. Sprinkle with cinnamon. Pour sugar over apples. Put dry cake mix evenly over apples. Sprinkle chopped nuts over mix. Slice margarine over top. Sprinkle with cinnamon to taste. Bake at 350° for 45 minutes or until brown.
Put mixed spices in a bag, grind vegetables. Let stand in salt water, 1 teaspoon to a quart of vegetables for 1 hour. Drain and add vinegar, sugar and bag. Cook 20 minutes. Add green color to make green.
Melt chocolate morsels; cool. Stir in coconut and walnuts. In a small bowl, combine egg whites and salt. Beat until soft peaks form. Gradually add sugar; beat until stiff. Fold egg whites into chocolate mixture. Drop by teaspoon 1 inch apart onto brown paper-lined baking sheets. Bake in a 325° oven for 18 to 20 minutes. Yields about 50 cookies.
Arrange chicken in a shallow pan. Melt butter. Add vinegar and hot sauce to butter. Stir to mix. Pour over chicken and marinate 30 minutes. Sprinkle Ranch dressing on top and bake at 350° for 45 minutes.
Beat egg and lemon juice. Combine flour, garlic powder and paprika. Rinse, pat dry chicken. Dip in egg, then flour. Brown chicken in margarine. Dissolve bouillon cubes in hot water. Add additional lemon juice; pour over chicken. Cover and simmer 45 minutes. Garnish with chopped parsley, if desired. Serves 4.
Saute bacon and onion and drain. Mix together with all remaining ingredients. Put into a casserole dish and bake at 375° for about 1 hour. Other kinds of canned beans can be used. Feeds a crowd!
Mix butter, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food coloring into one half. On lightly floured board, roll 1 teaspoon plain dough into 4-inch rope. Repeat with red dough. Place ropes side by side; press together lightly and twist. Place on ungreased cookie sheet. Curve top to form handle of cane. Repeat until all dough is used. Bake at 375° for 9 minutes or until light brown.
Mix in order given, adding hot water last. Bake until cake springs back when touched. Bake at 350°.
Bake at 375°. Mix butter, sugars, eggs and vanilla until creamy. Add flour, baking soda, salt and cinnamon slowly. Stir in the rest of items. Drop by cookie sheet (ungreased) by the tablespoon. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool. Makes 4 dozen.
Heat oil in wok or nonstick skillet.	Add meat, fresh vegetables. Saute altogether with seasonings and serve over rice. This is low calorie.
Preheat oven to 350°. Grease and flour a bundt pan. Cream together oil, sugar; add eggs and vanilla and beat just until blended. In separate bowl, combine flour, cinnamon, salt, soda, and nutmeg; mix; add to sugar mixture and stir just until combined. Stir in apples and nuts. Pour into pan and bake 55 to 60 minutes. Cool in pan for 5 minutes; invert onto a wire rack and cool. Place on a serving plate and pour glaze over cake.
Spread broken pretzels evenly in bottom of a 13 x 9-inch pan. Pour melted butter over pretzels and bake at 350° for 10 minutes. Cool.
Heat tortillas in oil a few seconds each side. Put about 2 tablespoons shredded cheese and 1 teaspoon diced onions on each tortilla. Roll and place seam side down in 9 x 13-inch baking pan. In saucepan, melt margarine, blend in flour; add chicken broth and heat until thickened. Stir in sour cream and chiles. Pour over tortillas. Bake at 425° for 20 minutes. Sprinkle remaining cheese over top and bake 5 minutes more.
Boil molasses, water, butter, cream and sugar until it hardens in water. Take off stove and stir in the vinegar, soda and cream of tartar. Pour over popped corn and spread on board to cool. This amount is sufficient for about fifteen pints of popped corn.
Mix cream cheese, onions and tomatoes in deep bowl with mixer. Add mayonnaise to desired consistency. Add garlic salt and black pepper. Refrigerate 3 to 4 hours before serving.
Mix all ingredients well. Store in tightly covered container at a cool temperature. Stir well before using. Makes several batches of cookies.
Brown onion and celery in butter. Remove from pan. Brown beef and rice. Combine soup, water, soy sauce, pepper, celery and onion. Stir in bean sprouts. Lightly bake, covered, 30 minutes at 350° in 2-quart dish. Serve warm over crunchy Chinese noodles or cooked rice.
Combine all ingredients in a large bowl, mixing well. Shape into balls. Place on a baking sheet. Bake at 400° for about 20 minutes or until golden brown. Yields 3 dozen.
Brown the ground beef and onion. Drain. Simply dump all other ingredients in pot and cook for 1 hour. Serve with grated cheese, nacho chips and sour cream.
Melt cheese; add milk and cream of mushroom soup. Pour over beans and water chestnuts. Put onion rings on top. Bake 30 minutes at 350°.
Heat oven to 375°. Beat cream cheese and butter until light and fluffy. Mix in about half of the cake mix, egg and vanilla until smooth. Stir in remaining cake mix and the coconut or nuts. Drop by teaspoonfuls about 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes. Cool slightly; remove from cookie sheet. Makes about 5 dozen cookies.
Saute celery and onions in 1 tablespoon of butter. Cook box of wild rice in chicken broth. Mix all together. Put in casserole.
Bake uncovered until ribs are nice and tender, about 1 hour. Then put barbecue sauce on ribs.
Use a 16 oz. mixing plastic jar with lid. Peel garlic, set aside. Mix lemon juice, anchovy paste, Worcestershire sauce and grated parmesan cheese. Add olive oil, pepper to taste, white wine vinegar and seasoned rice vinegar mix. Add mayonnaise. Press the garlic into the mixture. Put lid on and shake.
Slice carrots crosswise into 1-inch pieces. Cook in boiling, salted water 15 minutes; drain. In large saucepan, combine remaining ingredients, except parsley and almonds, and stir until lumps disappear, cooking over a medium heat. Add carrots and parsley and toss. Add almonds just before serving.
Scrape and pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together. Add water and blend well. Pour over carrots, cover and bake at 350° for 1 1/2 hours.
Mix wet ingredients thoroughly. Then add dry ingredients until blended. Bake at 350° until golden brown, about 35 minutes, in muffin tins.
Mix and refrigerate for 3 hours the sour cream, mayonnaise and taco seasoning. Layer in the following order on a pizza pan: Bean dip, sour cream mixture, lettuce, tomatoes, green onions, Cheddar cheese and top with black olives. Serve with Tostitos.
Cook chicken. Remove from bone and cut into bite sizes. Save the broth. Arrange tortillas dipped in chicken broth in a large flat casserole. Place a layer of chicken on top of tortillas. Sprinkle with garlic salt to taste. Add peppers, onion (cooked in small amount of oil if desired), soup, chili powder and cheese; pour mixture over tortillas and chicken. Pour tomatoes with juice over mixture and bake at 350° for 30 minutes or until hot and bubbly through. This can be prepared and frozen.
In large bowl, mix together eggs, oil, sugar and vanilla. Add the zucchini and pineapple. Mix together dry ingredients and add to mixture, blending well. Stir in nuts.
Melt margarine, coconut and pecans in skillet until hot and brown. Combine cream cheese and milk; beat until smooth. Fold in Cool Whip. Layer about 1/4 or 1/3 cheese mixture in each pie shell. Sprinkle about 1/3 of pecans and coconut, then drizzle caramel around over the pies. Repeat layers until all is used. Freeze. Takes about 10 to 15 minutes out of freezer until ready to slice.
Spray coat a large 12 x 18-inch baking pan. Wash chicken and lightly salt each side. Sprinkle dry rice evenly over bottom of pan. Arrange chicken (1 layer) over rice, skin side up. Spread cream of chicken soup over all chicken evenly. Pour the water over all. Bake 2 hours at 350° until tender.
Sift together corn meal, flour and salt into 2-quart bowl. Add onions. Stir in milk, then egg. Dough will be soft. Let mixture set for about 30 minutes. Drop by teaspoon into hot oil.
Mix flour, baking powder and cinnamon. Beat butter and sugar until fluffy. Beat in eggs. Beat in vanilla and chocolate until blended. Gradually beat in flour until blended. Refrigerate for 1 hour. Heat oven to 350°. Lightly grease cookie sheets. Shape into 1-inch balls. Roll in powdered sugar. Place 1 1/2 inches apart on prepared cookie sheets. Bake for 12 minutes. Cookies are soft when hot, but firm and chewy when cool. Remove to wire rack to cool.
Cook macaroni until done; set aside. Brown the ground beef and onions; drain off excess fat. In large bowl, mix all of the ingredients together. Serve about 1/4 cup of cheese for top.
Preheat oven to 325°. Lightly grease a 9-inch square baking pan; set aside.
Mix and press in long baking dish the flour, nuts, sugar, oleo and salt. Bake 15 minutes at 350°. Cool. Mix and spread over crust the powdered sugar, cream cheese and Cool Whip. Mix and spread over mixture the lemon pudding and milk. Top with Cool Whip and chopped nuts. Refrigerate overnight.
In a 1 1/2-quart saucepan, combine all ingredients. Heat over low heat, stirring constantly, until cheese is melted and mixture is hot.
Stir-fry bulghur in large skillet in butter until it crackles. Meanwhile, boil stock and tomato juice together, then let cool. Add liquid to bulghur. Cover and simmer over very low flame until liquid is gone (20 minutes). Add remaining ingredients and stir until heated.
In bowl, add orange juice, applesauce, honey, milk and vanilla; blend. Combine remaining ingredients; add to orange juice mixture. Stir to blend.
Core and peel apples and add to juice in saucepan. Bring to a boil and cook until soft. Put into crock-pot and add remaining ingredients. Cook on high during the day and low all night. Keep cooking until no more liquid shows.
Mix in order given. Bake at 350° for 45 minutes or until center is set. Makes 2 pies.
Combine onion and green pepper in 2-quart microwaveable casserole dish, covered. Microwave on High 2 minutes or until crisp-tender. Stir in remaining ingredients, including reserved tomato liquid. Microwave on High 10 to 12 minutes or until heated through. Makes 16 servings.
Combine in saucepan the water, sugar and cornstarch. Cook until thick. Add to thickened mixture the strawberry Jell-O. Place berries in pie shell. Pour thickened mixture over berries. Chill until set. Serve with whipped cream, if desired.
Spread mashed garlic on top of Brie; cover with raspberry preserves. Wrap Brie in puff pastry and place on Pam-sprayed baking sheet. Preheat oven to 400°. Beat egg with water and brush over puff pastry. Bake in oven for 20 minutes or until golden brown. Serve immediately with crackers.
Mix well cherries, pineapple, milk and nuts. Then fold in Cool Whip. Let chill until set. May be frozen to slice and served later.
Butter bottom of casserole dish. Add rice to dish. Mix water and cream of mushroom soup; pour 1/2 of mixture over rice. Place chicken breasts on top of rice. Pour remaining soup mixture over chicken. Sprinkle onion soup over chicken. Bake at 350° for 1 hour.
Measure flour, brown sugar, butter, sugar, 1/2 teaspoon cinnamon and salt into medium bowl and beat with electric mixer until well blended. Remove 3/4 cup of mixture for topping and set aside.
Light oven; get out	bowl, utensils and ingredients. Remove blocks and toys from table. Grease pan.	Crack nuts. Measure 2 cups of flour; wash flour off him.	Remeasure flour. Put flour, baking powder, and salt in sifter. Get dust pan and brush up pieces of bowl which Bobby knocked on floor. Get another bowl. Answer doorbell. Return to kitchen. Remove Bobby's hands from bowl. Wash Bobby again. Get out eggs. Answer phone. Take out greased pan.	Remove	1/4 inch salt from pan. Look for Bobby. Get another pan and grease it. Answer phone. Return to kitchen and find Bobby; remove one hammer and six nails from bowl. Remove nutshells from greased pan. Remove shortening from cat. Head for Bobby, who flees, knocking bowl off table. Wash kitchen floor. Wash table. Wash walls. Wash dishes. Call the baker. Lie down!
Saute onions, eggplant (or zucchini) and tomatoes with salt and pepper in oil over medium heat; do not brown. Layer half the eggplant mixture, bacon, and remaining eggplant in deep baking dish. Combine cheese, milk and egg in bowl. Beat until smooth. Add nutmeg to taste. Pour over casserole. Bake at 400° for 30 to 45 minutes.
Hi-C and sherbet should be the same flavor. Keep sherbet frozen until ready to use. Chill Hi-C and ginger ale. Pour over sherbet. Orange is very good. Makes 18 servings.
Cream brown sugar and butter until fluffy. Add eggs one at a time while continuing to beat. Stir in all ingredients except for: 1/2 c. sugar,1/4 c. brown sugar,1/2 tsp. cinnamon and 1/2 c. nuts. Reserve these items for the topping. Pour into a grease 9 x 13 pan. Blend topping ingredients together and sprinkle over batter gently pressing it on. Bake at 350 degrees for one hour.
Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake them, a few at a time, in the bag, coating them well with the cheese mixture. Melt butter on cookie sheet. Place potatoes in single layer on sheet. Bake at 375° about 1 hour, turning once during baking or until golden brown.
Mix flour, salt, sugar and shortening. When shortening is mixed well through the flour, combine egg with the yeast and water and mix well. Add to flour mixture. Knead together and turn out on floured board, kneading until it forms dough. Put in a large bowl, greasing the top and let stand 2 or 3 hours. Then knead into small rolls. Let stand an hour. Grease tops of rolls with butter and bake in hot oven for 20 minutes. If you don't need to use all the dough at once, store in the refrigerator.
Add all ingredients in large pan; cook at low heat until done. This recipe varies, depending on how sweet and how hot you need. Just add more or less of sugar, vinegar or bell pepper to suit your taste.
Preheat the oven to 350°. In a large mixing bowl, combine the sugar, flour and cornmeal. Stir to mix. Add the eggs. Beat well. Add the butter, lemon juice, lemon peel and milk. Beat well. Pour the filling into the unbaked pie crust. Bake for 50 to 55 minutes until the filling is set in the center and the top is golden brown. Remove from the oven and cool before slicing.
I cook these until heated through, at about 350° or 400°, if desired to be browned.
Pare the eggplant, if desired. Cut it into 1/4-inch thick slices. Dip each slice into the beaten eggs and then dip them into the bread crumbs. Saute in the hot oil until golden brown on both sides. Place a layer of eggplant in a 2-quart casserole dish. Sprinkle with some of the thyme, salt, Parmesan cheese, oregano and the Mozzarella cheese. Cover with some of the tomato sauce. Repeat until all the eggplant is used. Top the last layer with several slices of the Mozzarella cheese. Bake, uncovered, at 350° for 30 minutes. Serves 4 to 6.
Follow directions on spice cake mix, except reduce water to 1/2 cup. Add pumpkin and cinnamon. Spread in greased 9 x 13-inch pan and bake as directed. Cool and frost with cream cheese frosting.
Combine the first 10 ingredients in mixing bowl and spoon into a well-greased 9-inch square dish. Bake at 325° to 350° for 40 to 45 minutes. May want to cover with foil while baking. Serve warm.
Brown hamburger and onions. Drain. Add brown sugar, mustard and ketchup. Simmer. Serve on hamburger buns. Makes about 6.
In a large bowl, mix all ingredients together with a wooden spoon. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Cool before topping.
Slice cabbage; put into a large bowl. Add carrots and cucumbers. Mix oil, vinegar, sugar, garlic powder, paprika and pepper. Add to vegetables. Cover and refrigerate. Will keep for several weeks in the refrigerator.
Preheat oven to 350°. In mixing bowl, cream butter. Add sugar and beat until creamy. Blend in vanilla, flour and nuts; chill. Shape into 1-inch balls; place on baking sheets. Bake 15 to 20 minutes. While still hot, roll in confectioners sugar. Cool on wire rack, roll again in confectioners sugar. Yield: 2 dozen.
In a gallon jar, mix Kool-Aid, pineapple juice, sugar and tea. Fill jar rest of way full and stir. Put in freezer, stirring away from sides as it freezes. When ready to serve, add ginger ale. This will make it slushy.
Mix well the first 4 ingredients. Add eggs, salt and sour cream; mix well. Grease a 9 x 13-inch pan with margarine. Refrigerate. When ready to use, put in a 350° oven for 30 to 45 minutes. Be sure to cover with foil. This can be made 2 or 3 days in advance. Good to use when you don't want to have gravy.
In large bowl combine all ingredients except for beans. Put 1/3 of mixture into a food processor or blender and process until pureed. Repeat with rest of mixture, pouring into large pot to simmer for 45 minutes. Stir occasionally. Add beans to pot and simmer 30 more minutes. Yields 4 servings.
Crush cookies; press into an 8-inch pie pan. Set aside. Mix yogurt in blender until smooth. In layers, take turns putting yogurt, chips, topping and syrup into pie crust until all used. Freeze 2 to 4 hours.
Puree 1 1/4 cups of the blueberries (reserve 1/4 cup for garnish). Cook pudding according to directions. Add blueberries and cinnamon. Pour into cooled pie shell. Let cool, then chill at least 3 hours before serving.
Combine all ingredients. Pour into greased and floured tube pan. Bake at 350° for 45 minutes.
Cut meat into thin strips. In skillet, brown meat, mushrooms and onion in butter. Season with salt and pepper. Add broth, cover and simmer 1 1/2 hours or until meat is tender. Gradually blend 1/4 cup water into 2 tablespoons flour and slowly add to sauces. Cook and stir until thickened. Slowly blend in sour cream. Serve on noodles.
Mix the first 6 ingredients with egg yolks. Add milk. Beat egg whites with 1/4 cup sugar. Fold in beaten egg whites. Pour into unbaked pastry shell. Bake at 400° for 10 minutes. Reduce heat to 350°; bake until firm.
Add blended sugar, flour and salt to melted butter. Add lemon juice and rind and mix well. Add egg yolks and milk. Stir well.
Mix together and let come to a boil. Set aside and cool. Pour over 3 pounds chopped cabbage and 2 small onions.
Grind in a food processor or grate together carrots, raisins, nuts, coconut and apples. Combine with dry ingredients. Add eggs, oil and vanilla. Mix all until combined. Spray muffin pan. Fill each muffin cup half full. Bake at 350 degrees for 20 min. Makes about 2 dozen muffins.
Melt margarine in aluminum pot (do not use black iron pot). Season shrimp tails with salt, pepper and paprika, then saute in margarine about 5 minutes. Remove shrimp. Add onion, bell pepper and garlic to margarine; saute for at least 10 minutes. Return shrimp to pot and add 2 cups water and Worcestershire sauce. Simmer for 20 minutes, stirring occasionally. Check for taste. Add more seasoning if necessary. Add cornstarch and a small amount of water; stir until thick. Serve over rice; garnish with parsley.
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, just until mixture melts and is smooth. Remove from heat. Add powdered sugar, stirring until smooth. Spoon into a buttered 8-inch square pan; chill until firm. Let stand 10 minutes at room temperature before cutting into squares. Store in refrigerator. Yield: 1 1/2 pounds.
Cook broccoli according to directions; do not overcook. Drain well. Mix cheese, mayonnaise and eggs. Toss lightly with broccoli. Grease 7 x 13-inch baking dish and add broccoli mixture. Sprinkle the crumbs mixed with butter on top. Bake, uncovered, 45 minutes or until cheese bubbles through in 350° oven.
Combine rice and boiling water in covered pan. Add bulgur. Add 1 tablespoon oil. Saute ginger and onion. Add crumbled tofu. Cook several minutes. Add green peppers, carrots and soy sauce. Cook until pepper and carrots are heated. Check bulgur and rice. When tender, stir in vegetables. Microwave, covered, several minutes, then serve.
Saute chopped green pepper, onion and celery in oleo until tender. Add soup. Stir in cheese until melted. Add mushrooms and chicken. Cook noodles. Drain and combine with chicken mixture. Pour into 2 quart casserole. Bake at 350° for 30 minutes. The crushed cheese crackers are sprinkled on top before baking. Serves 8. Freezes well.