HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, let syrup come to a boil. Add butter. Beat eggs in bowl until fluffy.	Mix together sugar and flour; add to eggs. Mix well and add these ingredients to the syrup. Mix well and pour into unbaked pie shell. Bake for 30 minutes at 325° to 350° or until mixture is set.
Grease and flour fluted Bundt pan. Set oven to 350°. Mix altogether; bake 55 minutes or more until cake springs back on top. Sprinkle with powdered sugar when cool.
Grate the potatoes and onion in a large bowl. Add egg and flour. Mix to a semi-thick mixture (more flour can be added). Stir in salt and sugar. Have pan ready with vegetable oil. Let oil get hot. Scoop batter with large spoon and drop in pan (size for pancakes). Fry until golden brown.
Brown ground beef; drain. Add remaining ingredients. Cook until blended well. Cook noodles. Mix all together and bake in greased casserole dish at 350° for 15 minutes.
Melt together first 3 ingredients; bring to boil and pour over the dry ingredients (flour, sugar, soda and salt). Add buttermilk, vanilla and eggs. Bake in sheet pan at 350°.
Mix all ingredients except yeast. When thoroughly mixed, add yeast and knead dough. Place into a greased bowl; cover and let rest 20 minutes. Divide into 24 small balls. Place 3 balls together in greased muffin cups. Cover and let rise until almost doubled (30 to 50 minutes). Brush rolls with beaten egg whites. Bake at 350° for 10 to 15 minutes or until golden brown. Remove and serve warm. Makes 8 rolls. May double recipe.
In large skillet, brown beef until crumbly. Drain. Mix in A.1. and spaghetti sauce. Cover bottom of 9 x 13-inch baking pan with sauce. Layer lasagna noodles (uncooked), cottage cheese, Mozzarella and Parmesan. Repeat. End with lasagna, sauce, Mozzarella and Parmesan. Bake in preheated 350° oven for 45 minutes. Allow to stand 15 minutes before serving.
Preheat oven to 350°. Beat cream cheese, sugar, margarine, vanilla and cinnamon in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over combined bread and cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly. Arrange bread in rows in greased 13 x 9-inch baking pan. Pour remaining cream cheese mixture over bread. Bake 40 to 45 minutes or until golden brown. Serve with Cranberry Maple Sauce.
Mix flour and melted grease with milk until thick. Spoon them into a greased pan. Bake at 450° until browned. Makes 5 biscuits.
Mix beans, onion, pepper or celery together in bowl. Mix together sugar, vinegar and salad oil and pour over bean mixture. Add salt and pepper to taste. Cover and place in refrigerator overnight. Drain before serving.
Partially melt chocolate over hot water. Remove from hot water and stir rapidly until entirely melted. Cool. Cream sugar and shortening. Add eggs, flavorings and buttermilk. Sift together flour, soda and salt; add to shortening and mix well. Stir in chocolate until blended. Pour batter into a well-greased and floured 9-inch tube pan. Bake in a slow oven (300°) about 1 1/2 hours. Remove from pan. While still hot, place under tightly fitting cover until thoroughly cooled. Tastes great with or without glaze.
Blend cocoa into melted butter. Add remaining ingredients. Mix well and pour into pie shells. Bake for 25 minutes at 350°. Cool. Refrigerate overnight. Freezes well. Serve with ice cream or Cool Whip.
Melt oleo and add sugar, cocoa and milk. Add vanilla and peanut butter; stir well. Add oatmeal and mix completely. Spoon out on waxed paper and allow to cool.
Blend together Crisco, sugar and cocoa. Add eggs, flour, salt, soda, milk, baking powder and vanilla. Mix well. Pour into 3 (9-inch) layer pans. Bake at 350° for 30 to 35 minutes. Cool.
Combine all ingredients. Mix well. Store in tight jar. Stir or shake before using.
In a 13 x 9 1/2 x 2-inch pan, put a layer of ground beef (not browned), then a layer of thinly sliced potatoes, followed by a layer of thinly sliced onions. Add salt and pepper. Top with a can of kidney beans. Add another layer of ground beef. Top with a can of tomato soup (straight from the can, not weakened) and spread out on ground beef. Cover with foil and bake at 350° for 4 hours.
Put orange juice in punch bowl and add water; mix well. Add club soda and champagne. Float orange sherbet.
Pour boiling water over other ingredients. Add food coloring. Knead to desired consistency. Keep in covered container. Makes about 1 cup.
Mix butter, sugar and vanilla. Add flour and mix. Stir in chocolate chips and nuts. Press into ungreased pan (13 x 9-inch). Bake in 350° oven for 25 minutes or until light brown.
Peel and cut eggplant into 1-inch cubes; cook in boiling, salted water 8 minutes; drain. Add egg, milk, butter, onion and dry bread crumbs. Put into greased, 1 quart baking dish. Top with buttered bread crumbs. Bake in 350° oven for 30 minutes.
Grease and flour a 9 x 12-inch pan. Mix chopped nuts and coconut. Spread on bottom of pan. Mix cake mix as directed on box. Spread over coconut and pecans. Do not bake yet. Mix cream cheese with butter and powdered sugar. Spoon on top of cake batter (do not spread). When done the top will look like earthquake cracks. Bake at 350° for 50 to 55 minutes.
Saute onion in butter. Cook rice, cook broccoli and melt cheese. Mix all together and add mushroom soup. Bake uncovered at 350° for 30 minutes.
Mix all ingredients together, except egg whites. Fold in egg whites. Bake at 350° for 1 hour.
Dissolve gelatin in 1 cup hot water. Add candies to boiling water and stir to dissolve. Add enough water to make 3/4 cup liquid. Add to dissolved gelatin. Cool until partly set, then add remaining ingredients. Pour into mold and chill until set. Unmold on lettuce and serve with mayonnaise.
Mix well. Roll in balls. Put in freezer and let harden. Remove few at a time. Melt chocolate chips and paraffin in double boiler. Stick toothpick in balls. Dip in chocolate and place on waxed paper.
Mix well, add tears of joy, sorrow and sympathy. Flavor with love and kind service. Fold in 4 large cups of prayer and faith. Pour into your daily life, bake well with heat of human kindness. Serve it with a smile and it will satisfy the hunger of many souls.
Cut up the first 3 ingredients. Mix mayo, vinegar and sweetener. Mix with the first 3 ingredients. Top with sunflower seeds. Let mellow for a few hours before serving.
Mix in bowl. Put in freezer for 4 hours. Beat quick with beater. Return to freezer for 1 hour.
Combine all ingredients together. Mix well. Put in casserole dish. Bake for 30 to 40 minutes at 350°.
Brown meat in 4 tablespoons butter; remove to casserole. Brown onions in remaining butter; add to casserole along with curry powder, ginger, Worcestershire sauce, salt, pepper and wine. Bake covered in slow oven (300°) about 3 hours or until meat is tender. Just before serving, combine sour cream and horseradish; stir into meat along with parsley. Serve on rice.
Cream sugar and oleo. Mix in egg and flavorings. Measure flour and blend dry ingredients; stir in. Refrigerate at least 2 or 3 hours.
Melt oleo in double boiler. Add coconut, the nuts, cherries, powdered sugar, vanilla and milk. Shape into balls and let set in refrigerator overnight. Dip in chocolate (melted) with paraffin.
Cut potatoes lengthwise into thick slices, cut slices into strips. Brush with salad dressing. Place on cookie sheet, season to taste. Bake 375 degrees for 50 minutes until golden brown.
Prepare broccoli and lima beans following package directions. Drain and mix together gently. Place in bottom of 2-quart casserole. Layer mushroom soup, sour cream, onion soup mix and water chestnuts on top of vegetables. Melt oleo and mix with Rice Krispies. Place on top of casserole. Bake, covered, 30 minutes at 350°. Serves 6.
Preheat oven to 350°. Wrap tortillas in foil; heat in oven for 10 minutes, until softened.
In medium saucepan, combine milk and chocolate chips; cook over low heat, stirring occasionally, until chocolate melts and mixture is smooth. Mix in graham crackers and nuts on medium speed of electric mixer until smooth. Spread in greased 8 x 8 x 2-inch pan. Refrigerate until firm; cut into squares.
Mix broccoli, onion, bacon and raisins. Set aside. Mix mayonnaise, sugar and vinegar until smooth. Pour over broccoli mix. Stir until broccoli is covered with mayonnaise mix; chill. Enjoy. (Can be made ahead.)
Brown sausage, ground beef and onion. Drain. Melt Velveeta and Cheddar cheese. Add picante sauce, soup and garlic powder. Add meats and onion. Keep hot and serve in crock-pot.
Heat oven to 375°. Drain pineapple (save syrup) and saute in butter, onion, green pepper and pineapple. Simmer 5 minutes. Add pineapple syrup, vinegar, soy sauce, catsup and brown sugar. Heat until bubbly. Put in a 9 x 12-inch baking dish sprayed with Pam. Add pork and beans and stir gently to mix. Bake 45 minutes until it thickens.
Sift dry ingredients together. Add remaining ingredients. Mix well. Bake in Bundt pan, greased and floured, at 350° for 50 minutes or until done.
Cook onion and peppers in butter until tender. Add flour and mix. Add remaining ingredients and put in a large greased casserole. Top with remaining 1/2 cup cheese. Cook at 350° for 45 minutes.
Add pineapple to remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Add oil, onion, celery stalks to hamburger and cook until brown, then add tomato juice, tomato soup, sugar, salt, pepper, mushrooms, Italian seasoning and oregano. Simmer for 3/4 hour. Cook lasagna, then drain.
In a large bowl, combine flour, sugar, baking powder and salt. Stir with wire whisk until blended. Use pastry blender and cut shortening into flour mixture. Makes 8 cups. Store in airtight container.
Brown cubed beef in electric skillet or pan. Add the brown gravy mix and 1 cup water. Stir until bubbly and all mixture is dissolved. Add 1 can brown gravy to mixture and turn to simmer. Cook for a few hours or until beef is very tender. Prepare rice according to directions. Add the butter or margarine to the rice. When beef is done or tender, serve over the rice.
Mix pudding as directed on box, then fold in Cool Whip. In a 9 x 13-inch pan, layer graham crackers, pudding, graham crackers, pudding and graham crackers. Frost top layer of graham crackers. Refrigerate overnight.
Preheat oven to 350°. Spray large casserole dish with Pam or grease well. Layer bottom of dish with shredded cabbage. Brown ground beef and onion together. Pour in rice and mix. Spread beef mixture over cabbage. Mix one can of soup and one can of water. Pour over beef mixture. Cover dish with aluminum foil. Bake for 1 hour. Very low in calories!
Chop all vegetables. Mix with 3/4 cup salt. Let stand overnight; drain the mixed spices in bag. Add sugar, vinegar, spices, mustard seed and water. Simmer 20 minutes. Add remaining ingredients; bring to a boil, then simmer until just done. Remove spice bag. Add enough water to cornstarch so it is completely dissolved. Add to chow chow and stir well. Cut off heat and pack into boiled jars and seal at once.
Put 1/2 nuts in remaining ingredients. Mix well. Make into ball and roll in the other half of nuts. Chill.
Boil first 6 ingredients in double boiler until thick. Add egg yolks. Cook until thick; add vanilla. Pour in cooked 9-inch pie shell. Cover with meringue, using 3 egg whites. Bake in 325° oven until meringue is slightly browned.
In a 9 x 13-inch pan put 2 layers of buttered bread. Mix together and pour over the bread bacon, Cheddar cheese, eggs, milk and dry mustard. Refrigerate overnight. Bake at 300° to 325° for 1 hour.
Stir shortening to soften. Sift in dry ingredients. Add 1/4 cup milk and the bananas; mix until flour is dampened or 2 minutes. Add eggs, nuts and remaining milk. Beat 1 minute. Bake in 350° oven about 25 minutes or until done.
Mix shortening, sugar, egg, molasses and water thoroughly. Blend in remaining ingredients. Cover; chill 1 hour. Drop dough by teaspoonfuls 2 inches apart onto greased baking sheet. Bake at 400° for 8 minutes or until almost no imprint remains when touched with finger. Makes about 4 dozen cookies.
Combine sour cream, lemon juice, sugar, salt and drained, crushed pineapple, banana pieces and enough red food color to give a pink tint. Lightly fold in nuts and cherries. Spoon into fluted paper muffin cups (large size) which have been placed in 3-inch muffin cup pans. Freeze. Cover with plastic wrap and store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper cup and place salad on lettuce leaves. Fills 12 large paper muffin cups.
Saute onion in butter until transparent. Add the bouillon, rice and sherry. Mix well. Pour contents into a casserole. Cover and bake in 350° oven for 1 hour. Very easy, but elegant and gourmet.
Beat eggs. Add sugar, then add rest of ingredients. Put in unbaked pie shell. Bake 10 minutes in hot oven at 425°, then turn down to low (325°). Bake 30 minutes longer until done. Cool on rack.
In large bowl, combine peanut butter and corn syrup; blend well. Stir in cereal; press mixture evenly and firmly around sides and bottom of 9-inch pie pan with lightly buttered spatula. Chill 10 minutes.
Melt butter in pan. Saute onions; add green chilies and garlic. Stir in flour and chicken broth. Add salt and cumin. Simmer 15 minutes. Heat oven to 350°; grease cake pan. Fry tortillas slightly in hot oil. Dip into sauce. Roll chicken and cheese in each tortilla. Pour remaining sauce and cream over enchiladas. Sprinkle with remaining cheese. Bake for 20 minutes. Garnish with lettuce, green onions and tomatoes. Serves 6.
Spray 8x12 pan with Pam. Pour in cheese and smooth out. Place peppers evenly all over. Beat eggs till frothy. Pour over cheese. Cook at 350 til lightly browned. Cool and cut into small squares. Makes 2 doz.
Unroll crescent rolls. Place chicken strip and cheese strip in each crescent roll. Roll up and place in 9 x 13 pan.
Cook macaroni and drain. Mix mayonnaise and sour cream together. Stir in other ingredients.
Preheat oven to 375°. In small bowl, combine flour, baking soda and	salt; set aside. In	large bowl, combine butter, sugar, brown sugar	and vanilla extract.	Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in morsels and nuts. Spread dough into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375°	for 20 to 25 minutes.	Cool completely. Cut into 35 (2-inch) squares.
Mix flour, salt, baking powder and baking soda into medium bowl. Beat 2 eggs in large bowl until foamy. Add sugar slowly and beat until thick and light. Melt shortening in boiling water. Mix in orange juice. Stir dry ingredients into egg mixture alternately with orange juice mixture. Blend well after each addition. Stir in cranberries and nuts. Spoon into greased 9 x 5 x 3-inch loaf pan and bake in a preheated oven for 1 hour. Makes 1 loaf.
Cook noodles in water and drain. Saute onions, garlic and green pepper. Add meat and saute crumbled. Mix noodles and meat/vegetable mixture together. Add corn, olives, tomatoes, lemon juice, Worcestershire sauce, olive juice, salt and pepper. Mix 1/2 of the cheese into this mixture. Sprinkle remaining cheese over all. Bake for 30 to 45 minutes at 350°. Excellent with tossed salad and garlic bread.
In a saucepan over medium heat, bring vegetables and water to a boil. Reduce heat. Cover and simmer for 5 to 6 minutes or until tender; drain. In a saucepan over medium heat, saute the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables; mix well. Spoon into a greased 8-inch square baking dish. Dot with remaining butter. Bake, uncovered, at 350° for 25 to 30 minutes or until golden. Yield: 6 to 8 servings.
Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat. Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Layer vegetables, cheese, and dry stuffing mix in the dish until all ingredients have been used ending with cheese. Bake 30 - 40 minutes.
Mix all ingredients together. Store in a covered glass jar. Use 1 to 2 teaspoons per cup of hot water. Delicious on a cold winter's day. A great gift idea. Yields 3 to 4 cups instant tea mix.
Pour boiling water over oleo and oats; cover and set aside. Add white and brown sugar to eggs. Sift flour, soda, salt, cinnamon and nutmeg together. Add eggs mixture and dry ingredients to oatmeal. Bake at 350° for 30 minutes.
*Choose your favorites: blueberries, strawberries and raspberries are a good combo, but I have used cantaloupe, peaches, nectarines and blackberries. Choose 3 that will provide different colors in your trifle.
Marinate grouper in wine for one hour. Drain and dredge in flour. Dip into mixture of eggs and Parmesan. Melt butter in skillet; add garlic. Saute fillets until done. Remove fish from skillet and pour wine into skillet. Heat until wine is warm and mixes well with butter in pan. Pour over fish and serve.
Bake pie shell for 5 minutes. Slice tomatoes in bottom of pie shell. Add onions on top of this. Add bacon on top of the onions. Mix mayonnaise and cheese together. Add this for pie topping. Bake at 350° for 30 to 45 minutes.
Chop cucumbers, mangos and onions. Cover with ice and the salt. Let stand 3 hours and drain well. Add to vinegar mixture, heat and can.
Beat egg whites stiff; gradually add sugar. Mix other ingredients together and add to egg whites. Fold all ingredients. Grease 9-inch pan and cook for 30 minutes at 350°. Add Cool Whip to top it as serving.
Melt butter in milk, pour over bread crumbs. Mix well and add to squash, season with salt and pepper. Stir in beaten eggs and pour into greased baking dish. Cover with grated cheese. Bake at 350° for 20 to 30 minutes or until bubbly.
Cream together margarine and sugar; add eggs, 2 at a time. Fold in by hand the flour, frosting and nuts. Pour into greased and floured Bundt or tube pan. Bake at 350° for 60 to 65 minutes.
Combine sugar, oil and eggs and beat. Add all dry ingredients, raisins and pumpkin; beat for 10 minutes. Flour greased tube pan and bake at 350° for 1 hour and 10 minutes.
Cover the bottom of jelly roll pan with crescent rolls, spreading over entire bottom. Bake at 350° for 8 to 9 minutes. Cool. Mix cream cheese, Miracle Whip and dry dressing together; spread over rolls. Sprinkle vegetables over top. Press down. Chill 1 to 2 hours. Sprinkle shredded Cheddar cheese on top before cutting into squares.
Blend first four ingredients in a large bowl. Add beans. Add onion, pimento and celery. Store in a tight-sealing bowl in refrigerator. Flavor improves with age.
Combine sugar, flour and salt; add milk gradually. Then, add beaten egg yolks and butter. Cook over low heat until thick. Add coconut and vanilla. Pour into a baked pastry shell. Cool. Refrigerate.
Dice bread or break apart and dry in a very low (200°) oven. Cool. Meanwhile, melt 1 or 1 1/2 sticks margarine and saute cut-up liver and heart. Add chopped celery and onion. Simmer about 10 minutes. Cool. When both cool, mix thoroughly together. Add beaten eggs, to which you have added a little milk, sage, salt and pepper. Mix; add a little more milk. Let stand 1 hour or overnight, covered, in refrigerator. If it looks dry, add a little more milk before stuffing bird. Must be wet but not soggy.
Dissolve jello in boiling water. Add cream cheese and marshmallows; simmer until dissolved and add mayonnaise, evaporated milk, pineapple and nuts. Pour in a shallow pan and place in refrigerator until ready to serve.
Beat sugar, eggs and oil well. Add remaining ingredients. Bake in 350° oven about 30 minutes or until done.
Mix the first 4 ingredients. Then stir in vanilla wafers and bananas. Top with remaining Cool Whip.
Mix and sift flour and salt. Work in fat with pastry blender. Moisten to a stiff dough. Grind in a kneader 15 minutes or beat with a rolling pin until smooth and well blistered, continuing folding over the dough to incorporate air. Roll about 1/3-inch thick. Cut with a small biscuit cutter and prick with a fork. Bake at 425° for 20 minutes or until golden brown.
Prepare brownies as box says. Put on a greased pizza pan. Bake 15 to 20 minutes. Let cool. Cream together cream cheese and sugar. Spread on brownie pizza. Drain pineapple (save juice to dip banana in to keep from turning brown). Place all fruit sliced on top of pizza. Melt chocolate and butter and drizzle over top of fruit.
Mix first 6 ingredients together. Drop rounded tablespoon of mixture into shallow baking pan (13 x 9 x 2-inch). Combine soup and water. Pour over meat. Cover pan tightly with foil. Bake 1 hour at 350°.
Add sugar to cream cheese slowly. Add other ingredients and just enough milk to blend into a very heavy paste, about 1 or 2 tablespoons. Refrigerate for 15 minutes. Roll into small balls and then roll into cinnamon.
Put pineapple in boiler. Heat very hot, but do not let it boil. Take off the stove and put in jello. Stir until well dissolved. Add buttermilk and stir good. Pour this into dish; fold in carton of Cool Whip. Put in refrigerator and let congeal.
Preheat oven to 250°. In a large roasting pan, combine almonds, chow mein noodles and rice crackers. Beat together oil, soy sauce, lemon juice and ginger. Pour over almond mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool.
In large skillet spray nonfat cooking spray, then add black beans, crushed tomatoes, mushrooms and onions. Bring to boil. Let boil for 10 minutes, then add cup of uncooked rice and seasoning. Let simmer for another 5 to 10 minutes until rice is tender. May add Polish sausage or hamburger, if desired.
Mix Coke and ketchup. Place pork chops in baking dish. Cover with Coke mixture. Bake covered at 350° for 1 hour.
In a large bowl put the warm water and yeast and stir until dissolved. Add sugar, salt and mix flour. Knead 8 minutes. Put in a bowl and let it rise until it looks double in its size. Grease cookie sheet, shape them and paint them with egg yolk and sprinkle with salt. Bake on 475° for 10 minutes.
Prepare crepes or bring to room temperature if refrigerated or frozen. Melt butter in a wide frying pan over medium heat. Add peaches, lemon peel, lemon juice and nutmeg. Cook, gently turning occasionally with a wide spatula, until peaches begin to soften and look translucent (about 7 minutes). Gradually sprinkle in sugar and cook, stirring gently, for 2 more minutes. Sprinkle brandy over peaches; continue cooking until liquid is thickened. Remove from heat and let cool slightly.
Make pudding as directed on box. Let stand while breaking cake into bite-sized pieces. Add sherry to pudding and pour over cake. Stir whipped cream through mixture. Put mixture in a trifle bowl or clear glass bowl and garnish with cut up cherries. Serves 8.
Combine Kool-Aid, water and sugar. Add juices and mix well. Chill.
Melt 4 tablespoons margarine in a large saucepan. Add chopped onions, salad mix and tomatoes. Simmer until liquid is evaporated. Mix into tomato mixture, tomato paste, water, sugar, 1/4 cup parsley, 1/4 cup Parmesan cheese, fennel seed, basil and 1 teaspoon salt. Simmer 45 minutes to 1 hour. Mix hamburg and bread crumbs in large bowl. Add 1/4 cup milk, eggs, 1/4 cup parsley, 1/4 cup Parmesan cheese, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Mix with hands until well moistened. Brown in 2 tablespoons margarine. Drain and add to tomato mixture.
Mix all ingredients by hand. Pour in an unbaked 9-inch pie shell. Bake at 350° for 35 to 45 minutes.
Preheat oven to 450 degrees or grill to medium-high. Spray foil with nonstick cooking spray. Center one fish fillet on each sheet of foil. Top with green onions; place frozen vegetables around fish. Sprinkle fish with thyme, marjoram, salt and pepper. Top with margarine. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two jackets. Bake 18-20 minutes on a cookie sheet in oven or grill 10-12 minutes in covered grill. Drizzle with lemon juice. Makes 2 servings.