HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 8-inch fluted tube pan with nonstick cooking spray and set aside. In mixing bowl with electric mixer, beat together eggs, sugar, oil and vanilla until mixture is light and fluffy. Using mixer at low speed, beat in milk powder, flour, baking soda and cinnamon, beating thoroughly, until combined. Add remaining ingredients and stir to combine.
Cook broccoli as directed and drain. Combine potato soup and sour cream; add broccoli and mix thoroughly. Pour into 1 1/2-quart casserole and sprinkle Parmesan cheese on top. Bake at 300° for 1 hour.
Brown the ground beef together with onion and garlic. Season with salt and black pepper. Put all ingredients in a large skillet or pot and simmer approximately for 45 minutes. Serve with grated cheddar and mozzarella cheese. Goes well with corn chips.
Mix in a double boiler. Boil and stir until stiff (8 to 10 minutes). Spread over cake and top with coconut.
Mix together pumpkin, milk, eggs, sugar, salt and spices and place in a 9 x 13-inch pan. Sprinkle cake mix over all. Sprinkle with nuts. Pour melted butter evenly over the whole thing and bake for 1 1/2 hours in 325° oven. Knife should come out clean when testing for doneness. Cool and cut in serving pieces (12). Top with the whipped cream or Cool Whip.
Cook vermicelli. Saute onion and green pepper in butter or margarine. Mix remaining ingredients with vermicelli, onion and green pepper in large bowl. Place in casserole dish and bake, covered, at 350° for 30 to 40 minutes. This mixture freezes well.
Mix sugar, milk, margarine and cocoa. Boil for 1 minute. Remove from heat. Add peanut butter, vanilla and oatmeal. Blend and drop by teaspoonfuls on waxed paper.
Mix and sift dry ingredients. Cut in shortening. Stir in milk quickly to make a soft dough. Drop by spoonful on top of hot meat or vegetable stew mixture. Cover tightly and cook for 12 minutes. Serve at once.
Mix ingredients. Place pecans in unbaked pie shell. Pour in mixture; mix thoroughly. Bake 35 minutes in 350° oven.
Heat oven to 350°. In medium saucepan, over low heat, melt butter. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water, eggs, instant coffee and chocolate chips; whisk until blended. Remove from heat. Stir in pecans and vanilla. Pour into unbaked pie crust. Bake 50 minutes or until center is set.
Combine pudding and pineapple; mix well. Add marshmallows and nuts. Fold in Cool Whip. Chill for 1 hour.
Partially melt chocolate over a double-boiler. Remove from heat and beat until smooth. Stir in marshmallows and nuts. Spread in buttered 8 x 8 x 2-inch pan. Chill. When firm, cut in squares.
Drain beans, reserving 1/2 cup liquid. Pour into a 4-quart casserole. Add remaining ingredients. Mix well. Cook, covered, in a 350° oven for 45 minutes.
Cut broccoli into bite size pieces. In a covered 4-quart pan over medium heat, in 1-inch of boiling water, cook broccoli 6 minutes. Drain well. In same saucepan over medium heat, in hot margarine, cook onion and garlic until tender, stirring occasionally. Stir in soup and tarragon, mixing well. Add cheese and Parmesan, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-quart casserole. Cover, bake at 350° for 30 minutes or until bubbly. Makes 8 servings.
Cut up ham and green onions; mix together and sour cream, cream cheese, Accent and jalapeno peppers. Spread mixture over tortilla and roll tortilla up. Chill. Cut tortillas into slices.
Melt Velveeta with milk; set aside. For filling, mix onion, bell pepper, cream cheese, 1/2 cup salsa, green chilies and chicken and half the Velveeta mixture. Mix the other half of Velveeta mixture into reserved 1/2 cup salsa for topping. Spoon filling mixture evenly into tortillas and roll up. Place in baking dish and pour topping over all. Bake at 350° for 30 minutes.
Cream butter, 1 1/2 cups sugar and eggs until light and fluffy. In separate bowl combine dry ingredients and add to mix until well blended. Refrigerate for 30 minutes or longer.
Drain liquid from whole kernel corn. Mix together corn and cornbread mix. Add beaten eggs, shortening and sour cream. Mix well. Bake in a greased 9 x 9-inch pan or 1 1/2-quart casserole for 1 hour at 350°. Diced ham may be added. Makes 6 to 8 servings.
Brown hamburger. Combine hamburger, beans and tomatoes in a pot and heat to boiling. Simmer for 15 minutes after adding Worcestershire sauce to taste. This is even better the second day.
Mix and roll between waxed paper. Makes one 9-inch pie (2 crust) or 2 pie shells.
Cook lasagna; pat dry. Mix Ricotta, Parmesan, 1/2 the Mozzarella, salt, egg, pepper, parsley and fried beef (drained). Spread on lasagna noodles; roll up. Place in baking dish; spoon 1/2 cup sauce in pan. Cover with remaining sauce and top with Mozzarella. Bake at 375° for 1/2 hour.
Broil ground beef. Add water, mushrooms, carrots, onions and salt and pepper. Simmer 30 minutes. Cook cauliflower until barely tender. Put in blender with liquid. Add dry nonfat milk. Blend until just mashed a little. Spray dish with Pam. Put beef mixture in. Top with cauliflower. Bake 30 minutes at 400°. Serves 4.
In an 8 x 1 1/2-inch round microwave-safe baking dish, stir together fruit pie filling, lemon juice and cinnamon. In a mixing bowl, stir together rolled oats, brown sugar and flour. Stir in melted margarine until well combined. Sprinkle oat mixture on top of fruit mixture. Microwave, uncovered, for 12 to 14 minutes, giving the dish a turn once. Serve warm. Top with ice cream.
Combine all ingredients and refrigerate. Will keep several days and is best if let set to marinate for 24 hours.
Wash cucumbers and cut the ends off. Put in cold pack canner. Make a mixture of vinegar and water; you may need several cups of vinegar and water. Sweeten to taste. Pour over cucumbers, enough to cover them. Cook until cucumbers turn their color. Place in jars. Pour juice over them and seal. Do not overcook or they will be soft, not crunchy.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan or 2 (8 x 8-inch) squares or 2 rounds. Combine cake mix and Jell-O. Add next three ingredients one at a time, blending thoroughly after each addition. Beat with electric mixer at medium speed for 3 to 4 minutes. Pour into prepared pans and bake for 40 to 45 minutes until cake tester comes out clean. Let stand 10 minutes, then turn out onto platter or platters.
Make devil's food cupcakes using mix. Bake and let cool. When cold, cut circle out of top of each. Fill with following filling and replace top.
In large bowl stir together all ingredients except grapes, cantaloupe and honeydew. Add remaining ingredients and toss to coat.
Dissolve yeast in warm water for 5 minutes. Warm milk and add yeast. Let sit at least 10 minutes. Add sugar. Sift flour. Cut shortening in. Blend all ingredients together. Roll out. Let rise at least 10 minutes to 1 hour. Bake at 400° for 10 to 20 minutes until brown.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded teaspoonfuls of dough 3-inches apart onto ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies. Let cool. Remove cookies onto foil.
Combine flour, salt, sugar and shortening; mix until crumbly. Reserve 1/2 cup of mixture. Chopped nuts can be added to this if desired.
Mix dry ingredients very well or you will get lumps of soda or salt. Moisten with yogurt until it has a bendy consistency. Work very fast or the soda will lose its snap before you get it to the oven, which you preheat for 5 minutes at 450° (gas oven 7 to 8 minutes). The intense heat is to harden the crust and stop the gas from escaping. Form into a high round on a floured baking sheet, mark with a cross and bake 35 to 40 minutes. Yields 1 large loaf which freezes admirably if you want to cut it in half and keep some.
Brown meat and 1/4 cup of onions in skillet or chafing dish. Stir in ketchup, chili powder and salt. Mash in beans and heat thoroughly. Garnish with cheese, olives and 1/4 cup onion. Serve with crackers and chips.
Beat egg whites and salt until stiff. Gradually fold in sugar, then fold in oats and vanilla. Moisten with the milk. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 minutes.
Put yeast in cup with 3/4 cup of lukewarm water; add tablespoon of sugar and stir. Wait until it rises. Boil milk and shortening in boiler and let cool. Mix yeast mixture and milk mixture together. Knead in with flour gradually. Let rise 2 times and make into rolls.
Heat oven to 350°. Cream butter, brown sugar and egg. Add remaining ingredients except egg white and pecans. Refrigerate. Place cluster of 3 pecan halves with points together on lightly greased cookie sheets. Shape teaspoon of dough into small balls. Dip in egg white. Place ball in center of pecans. Flatten and bake 12 to 15 minutes. Frost with chocolate frosting. Makes about 3 dozen.
Beat egg whites until foamy. Add sugar and salt gradually. Beat until eggs form stiff peaks. Fold in nuts and chips. Preheat oven to 350°. Place cookies by teaspoons on cookie sheet. Turn oven off. Place cookies in oven and leave for 4 hours.
Mix together peaches and sugar. Let stand while mixing batter. Melt butter in large casserole dish.
Saute onion in 4 tablespoons butter until soft. Stir in flour. Add water. Stir and cook until thick. Blend in cheese. Add to broccoli. Beat eggs and add gently into 1 1/2-quart casserole. Cover with crumbs. Dot with 2 tablespoons butter. Bake at 325° for 30 minutes. Bake in 13 x 9-inch pan.
Place drumettes in a bowl and toss with the salt, paprika, garlic powder and cayenne pepper.
Wash each leaf of green separately. After carefully washing several times, hold stem tightly and strip leaves from stem. Discard stems; they are tough. Place greens in pressure cooker; add salt, water and meat. Cook approximately 35 minutes. Set aside. Cool, remove cover and continue cooking at high heat for 15 minutes more.
Put a meaty turkey frame into a large pot. Add 3 quarts of water and 1 to 2 tablespoons salt. Heat to boiling; skim foam. Cover and simmer 2 hours or longer. Strain broth and refrigerate. Remove fat from surface. When turkey frame is cool, pick off meat. Combine broth with vegetables and seasonings. Heat to boiling. Simmer 10 minutes. Stir in noodles. Simmer until noodles are tender, about 5 to 10 minutes. Stir in turkey and heat through.
Cook spaghetti according to package directions. Cook and debone chicken. Melt butter in saucepan and saute onion and celery. Add soups and chicken broth. Put spaghetti in baking dish; top with chicken. Pour soups over top. Top with cheese. Bake at 325° for 10 to 15 minutes.
Beat egg yolks; add sugar, water and then beaten stiff egg whites, then vanilla, flour and baking powder. Grease and flour 3 (9-inch) round cake pans and divide cake batter equally. Bake at 325° for 20 to 25 minutes.
Toast bread lightly on one side under broiler. Turn over and spread untoasted side with deviled ham. Top with slice of turkey and cheese slice. Broil under low broil until cheese is slightly bubbly. Serve immediately.
Mix sugar, syrup, salt and water. Bring to a boil and cook until it forms a hard ball. Stir in peanuts and cook slowly until it turns a light brown. Remove from heat and stir in soda. Let it foam and stir down twice. Spread immediately in large buttered pan. Break into pieces.
Tear little pieces of angel food cake; slice strawberries and fold in bananas. Add Cool Whip and serve.
Whip together condensed milk and lemon juice. Blend in Cool Whip. Pour into graham cracker crust and let stand 5 to 10 minutes or until ready to serve.
Mix all ingredients together. Will be quite stiff. Shape into balls. Bake at 400° approximately 20 minutes.
Mix the flour, walnuts and margarine with a pastry blender and pat into a 13 x 9-inch pan. Bake at 400° for 15 to 20 minutes or until light brown. Cool.
Melt butter. Stir in brown sugar, corn syrup and salt. Boil without stirring for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over popped corn, mixing well. Turn into 2 large shallow baking pans or cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Stir, let cool. Stir again so it doesn't stick in big chunks. Eat up!
Scramble hamburger meat; mix creamed soups together. Layer bottom of 9 x 13-inch pan with Tater Tots, layer of soups and layer of hamburger meat. Repeat layers. Cover with onions and bake at 375° for about an hour.
Combine ingredients and bake at 350° for 15 minutes or until brown. Cool completely.
In a saucepan, heat to boiling 2 sticks butter or margarine, 1 cup water and 4 tablespoons cocoa, then add sugar, flour, soda, buttermilk, eggs and nuts and mix good. Pour on large cookie sheet. Bake at 350° for 25 minutes. While baking, make icing.
Boil pasta until tender. Rinse in cool water; drain. Add mayonnaise and vegetables. Add salt and pepper to taste. Refrigerate until 30 minutes before serving. Serves 4.
Mix first 4 ingredients together and bring to a boil. Boil for 1 minute, then add vanilla, cocoa and oats. Spread and cool in fridge.
Combine sugar, cornstarch, salt and milk; bring to a boil, stirring constantly, over medium heat. Remove from stove. Beat in peanut butter. Spread in lightly buttered, 8-inch square pan. Refrigerate for 15 to 20 minutes. Score. Return to refrigerator for 2 hours.
Blend cucumbers and onion until fine. Put on paper towels and squeeze out liquid, then add to soft cream cheese, Miracle Whip, lemon juice and salt. Mix, then spread on bread.
Preheat oven and cast-iron skillet at 400°. Mix ingredients. Pour into skillet. Bake for 18 to 20 minutes.
Beat together eggs, then add flour, soda, sugar, vanilla and pineapple. Stir with a spoon until mixed together. Bake in a cookie sheet for 25 to 30 minutes.
Marinate pork chops in Italian dressing for 10 minutes. Remove pork from marinade and brown quickly in hot skillet with 1 tablespoon oil. Season with salt and pepper; serve on Italian bread. Serve with sliced cucumbers and cherry tomatoes to garnish. Add lettuce and purple onions to sandwich. Serves 4.
Place cranberries, sugar and	marshmallows in bowl. Cover and place in refrigerator overnight. Add apples, pecans and whipped cream. Mix well and refrigerate.
Cook potatoes in jackets about 30 minutes. Chill. Peel and grate. Combine cheese, milk and 2 tablespoons oleo in a saucepan. Cook over low heat until oleo and cheese melt. Remove from heat; stir in sour cream, salt and pepper. Fold cheese mixture into potatoes. Pour into a greased casserole. Dot with oleo and bake at 350° for 35 to 45 minutes.
Mix together dates, hot water and soda. Let cool. Cream sugar, shortening, salt and vanilla and add date mixture. Mix in dry ingredients and then the egg. Place in greased 9 x 13-inch pan. Top with the chocolate pieces and chopped nuts. Bake 35 to 40 minutes at 350°.
Dissolve yeast in warm water with 1 teaspoon sugar. Bring buttermilk and butter to boiling. Pour into large bowl with sugar and salt. Beat in 2 cups flour and then beat in yeast mixture and egg and soda. Gradually stir in the remaining flour until mixture cleans sides of bowl. Turn out on floured board and knead smooth and elastic, adding more flour to prevent sticking. Turn bowl over dough and let set for 15 minutes. Roll into a rectangle and spread with melted butter, brown sugar and cinnamon. Fold over and cut into strips and twist. Raise on cookie sheet for 45 minutes in warm place. Bake at 375° for 10 to 12 minutes until lightly browned. Frost lightly with powdered sugar glaze. Serve warm.
Mix sugar and flour; set aside. Boil oleo, carob, cooking oil and water. Add to flour mixture. Add soda in buttermilk. Add eggs, vanilla and salt. Pour into greased broiler pan and bake 35 minutes at 375°.
Heat oven to 375°. Stir together all ingredients, except crescent rolls and beaten egg. Separate roll dough to form 8 rectangles, pinching dough together at perforations to seal.
Mix cream cheese, sugar, lemon juice, lemon peel, vanilla and eggs. Pour into ready-to-use graham cracker crumb crust. Bake at 350° for 40 minutes or until center is almost set. Cool; refrigerate at least 3 hours. Garnish with whipped cream and lemon slices. Makes 8 servings.
Melt oleo, chocolate chips and peanut butter over low heat. In large bowl, pour melted mixture over Corn Chex. Stir until well coated. Pour powdered sugar in large brown grocery bag and add Corn Chex mixture. Close bag and shake until well coated. Pour into serving dish and refrigerate.
Mix all the above ingredients then pour into baking dish which has been sprayed with cooking spray. Bake at 350 degrees for 1 hour being sure to stir very well after 30 minutes in the oven.
Mix all ingredients and drop by teaspoonful into very hot deep fry. Fry until golden brown.
Heat oven to 425°. Spray a cookie sheet. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoon sugar, the egg and vanilla until soft dough forms. Pat into a 8 inch circle on cookie sheet. (If dough is too sticky, dip fingers in Bisquick.) Brush circle with dab of additional cream and sprinkle of sugar. Cut into 8 wedges, but do not separate. Bake about 12 minutes or until golden brown; carefully separate. Serve warm. Yields: 8 scones.
Mix well with hands. Mold into 1 large or 2 small loaves. Cover with tomato ketchup and bake at 325° for 1 1/2 to 2 hours. Will serve 6 people.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well. Stir in cherry pie filling, chocolate chips and nuts. Pour into greased and floured Bundt pan. Bake for 1 hour at 350°.
In large saucepan, mix together soups, Ro-Tel tomatoes, onion, green pepper and chicken stock. In 13 x 9-inch greased pan, layer corn tortillas, chicken, shredded Cheddar and soup mixture. Repeat layers and top with shredded cheese. Bake at 350° for 45 minutes or until bubbly. I like to use Doritos instead of corn tortillas for a saltier taste.
Mix your baking soda in your buttermilk. Mix all ingredients. Knead until dough works well. Soft dough makes a much better pretzel. Roll into pretzel. Cook in lye water (6 c. water to 2 tsp. lye) until pretzels float to top. Take out of water and drain, then salt, put in a heavily greased baking pan. Bake in a 450 - 500 degree oven until nice and brown. Change the lye water about half way through or else add more lye and water.
Mix together sugar and hot water and stir until sugar is dissolved. Heat over high heat, bringing to a boil and boiling about 1 minute. Add coconut flavoring.
Place turkey carcass, celery, carrots, onions, parsnips, garlic, 1 cup dill, parsley, salt, pepper and water in extra large soup pot over medium heat. Bring to a boil. Reduce heat and simmer 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred off all the meat. Return meat to soup and add barley. Simmer for an additional 40 minutes. Add remaining cup of dill and serve piping hot. Remaining soup can be frozen.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese. Stir well. Spoon into a 2 1/2-quart casserole dish. Mix 1/4 cup margarine with crumbs. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Makes 10 to 12 servings.
Beat egg whites with sugar. Add the milk; mix well with pumpkin. Add spices and pour into an 8-inch pie pan for custard or 8-inch pie shell. Bake at 375° for 45 to 60 minutes or until knife inserted near center comes out clean.
Melt oleo and add almond extract and toasted almonds. Mix this with crushed wafers. Put half of mixture in bottom of large (13 x 9-inch) oblong dish. Slice ice cream and put half of it over wafers. Place layer of apricot preserves (use all) over ice cream. Add another layer of ice cream. Add remainder of wafers on top. Freeze. To serve, add whipped cream. Serves 18.
Mix all ingredients together. Roll dough into small balls. Bake on greased cookie sheet at 375° until slightly golden. Place a Kiss in the middle of each cookie immediately after you remove them from the oven.
Mix the first 3 ingredients. Pat into a 9 x 13-inch pan. Bake for 30 minutes at 325°. Cool. Mix the cream cheese, confectioners sugar and 1/2 container Cool Whip; spread over first layer. Mix the milk and pudding; pour over the second layer. Add rest of Cool Whip and nuts. Refrigerate.
Put sliced potatoes in a lightly greased baking dish. Top with diced onions. Then arrange asparagus on top of this (canned or fresh can be used). Dot with butter; add salt and pepper. Bake 45 to 60 minutes in 325° oven until potatoes are tender. Layer cheese on top and let melt before serving.
Sift together flour, salt, and soda. Set aside. Cream shortening and both sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix. Chill overnight. Bake on ungreased cookie sheet. 350° - 10 minutes.
Mix all ingredients and put in unbaked pie shell. Bake 1 hour at 325°.
Bake in greased and floured Bundt pan for 1 hour at 325°.
Mix and roll in balls. Flatten on cookie sheet. Bake until brown at 350°.
In saucepan, cook soup as directed, making sure you get out the lumps. While soup is cooking, cover bottom of deep casserole dish with unbaked biscuits, making sure you do not overlap them. When soup is done, pour over unbaked biscuits until fully covered. Bake at 350° for 10 to 12 minutes or until tops of biscuits are brown. Serve hot.
Mix the first 3 ingredients together and press into a 13 x 9-inch pan. Cream together cheese, sugar and eggs. Pour over cake dough. Bake at 350° until brown.
Honey-Mustard Sauce: Combine honey and Dijon mustard to taste, approximately 2/3 mustard to 1/3 honey.
Combine pudding mix and milk. Fold in Cool Whip, condensed milk and vanilla until mixed well. Layer dish with pudding, vanilla wafers and banana. Continue to layer and end with pudding on top. Decorate with crushed vanilla wafers or whole wafers on top.
Soften butter and margarine, then add sugar. Beat until fluffy, then add eggs, one at a time. Sift flour and baking powder; add. Add vanilla and lemon flavoring. Add milk, then mix. Add sour cream. Mix well. Pour batter into cake pan and bake.
Combine spinach, Ricotta, egg, nutmeg, flour, salt and 1/4 cup each of Parmesan and melted butter. Pour into unbaked pie shell and top with remaining 1/2 cup each of Parmesan and butter. Bake at 350° for 40 to 45 minutes. Cool for 10 minutes before cutting. Serves 6 to 8.
In a greased casserole dish, place broccoli, cauliflower and carrots. Melt Cheez Whiz and soup on low heat. Pour over vegetables. Top with French fried onions. Cover. Bake at 350° for 30 to 40 minutes. Uncover last 5 minutes to brown onions.
Brown beef and onion; drain. In a large pot add remainder of ingredients except for noodles and cheese. Let this cook for about 45 minutes to 1 hour. In a separate pot cook noodles until done. In a large Pyrex dish (13 x 9-inches) add all ingredients; top with cheese. Cook on 350° until cheese is melted. Serve with garlic bread.
Mix all ingredients together. Put in a 9 x 13-inch baking dish that has been well-greased. Bake in a 350° oven until done.
Mix the salt and cabbage together; let stand 30 minutes. Squeeze out as much liquid as possible. Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly. Makes 8 servings.
Beat 2 eggs until light and fluffy. Add 20 ounce can crushed pineapple (undrained), 2 cups all-purpose flour, 1 cup white sugar, 1 cup brown sugar and 2 teaspoons baking soda. Mix by hand. Do not use mixer. Stir in 1 cup chopped walnuts. Spread in 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Brown chicken in butter; add cream of chicken soup and water. Let simmer about 45 minutes. Add more water as needed. Pepper if desired. Doesn't need salt.
Mix all ingredients together and pour into crust. Bake in 350° oven for 45 minutes.
Cream together. Spread over layer of biscuits (you can use leftover). Cook under broiler.