HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles; drain. Add peas, onion, mushroom soup, milk, cheese and butter. Preheat oven to 350°. Bake for 35 to 45 minutes. Cool and serve.
Beat eggs until lemon colored. Beat in remaining ingredients except coconut. Stir in coconut. Bake in 9-inch unbaked pie shell 40 minutes at 350°. Center will be soft.
Combine crumbs, margarine and 3 tablespoons sugar. Press firmly into bottom of a foil-lined 8-inch square baking pan. In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla. Blend until smooth. Melt chocolate bits in saucepan; cool slightly. Stir in 3/4 cup batter; mix. Pour remaining batter into pan. Pour chocolate mixture over batter; swirl with knife. Bake at 350° for 45 to 50 minutes. Chill 1 hour. Remove from pan; cut into triangles. Top with Raspberry Sauce. Serves 8.
Cream together sugar and butter. Add eggs, one at a time. Then add flour and vanilla. Pour batter into a jelly roll pan. With a knife, score batter into 24 squares. Place 1 tablespoon of pie filling into center of each square. Bake at 350° until golden brown (about 20 minutes). Cut again into squares.
Mix by spoon. Bake in greased and floured pan at 350° for 40 minutes.
Decrust bread slices. Cut each slice into 4 pieces. Place shrimp on top of bread. Spread mixture of Hellmann's, Parmesan and onion on top. Sprinkle with sesame seed. Broil until golden brown.
Cut meat into 1 1/2-inch pieces. Melt butter in large, heavy kettle. Add onion; cook slightly, stirring often, until wilted. Season meat with salt and paprika. Add to onion and cook, uncovered, stirring often, for 25 minutes or until onion and meat form a liquid. Add water. Cover and simmer for 1 1/2 hours, or until tender. If desired, thicken liquid with flour mixed with a little cold water and simmer a few minutes longer. Top with the sour cream; sprinkle with paprika. Serve with noodles and a bowl of sour cream.
Add the first 3 ingredients to the next 5 ingredients well, then add hot water and cocoa and mix well. Drop by tablespoons on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on wire rack.
Combine the first 7 listed ingredients and pour into ice cream freezer. Fill to mark with milk. Pack in ice and salt. Freeze.
Preheat oven to 350°. Spray a large casserole dish with Pam. Place chopped cabbage in dish. Brown ground beef. Add bell pepper and onion. Drain. Combine remaining ingredients, except cheese. Pour over chopped cabbage. Bake 1 hour. Add cheese on top and bake until melted.
Put drained asparagus in buttered baking dish. Chop eggs and put layer over asparagus, then layer of cream cheese and layer of peas. Dot with butter and season with salt and pepper. Mix milk and soup together and pour over vegetables.
Cook and stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. Stir in sauce mix, water, chili powder, garlic salt, salt and tomatoes with liquid. Break up tomatoes with fork. Heat to boiling; stir constantly and reduce heat. Cover and simmer. Stir occasionally. After 10 minutes, stir in macaroni, corn with liquid and olives. Cover and cook 10 minutes longer. Garnish with corn chips, if desired. Makes about 9 cups.
Drain apricots; add water to juice to make 2 cups. Dissolve jello in the cup of hot water and mix. Add juice. Mash apricots and blend with cream cheese, using electric mixer. Add all ingredients and congeal.
Cook noodles per package directions; drain. Mix cottage cheese, sour cream, half and half, salt and pepper and part of the onions. Alternate this mixture with noodles in a 9 x 13-inch casserole. Sprinkle croutons on top. Bake at 350° for 30 minutes. Just before it is finished baking, add the remaining green onions.
Toss the first 5 ingredients together. Combine remaining ingredients and add, tossing to blend.
Place a rack in the center of the oven and preheat the oven to 350°, mist a 12 cup bundt pan with vegetable oil spray and then dust with flour, shake out the excess flour. Set pan aside. Place the cake mix, pudding mix, sour cream, warm water and oil in a mixing bowl. Blend with an electric mixer at slow speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat 2 to 3 more minutes. Add the 4 eggs and then mix an additional 2 minutes, scraping the sides of the bowl as needed. Then fold in your chocolate chips. Make sure they are dispersed throughout the batter. Pour the batter into the bundt pan and place into the oven. Bake cake until it springs back when pressed with your finger and it pulls away from the sides (usually 45 to 50 minutes). Cool cake for approximately 20 minutes. Run a long knife around the edge of the cake, invert it onto a cooling rack and allow it to continue to cool for approx. 20 minutes. It is good when served warm.
In a bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, stirring with a fork. The dough will be crumbly. On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12 x 10 inch rectangle. Cut into 12 squares. In a deep-fat fryer, heat 2 inches of oil to 375 degrees. Fry sopaipillas (dough squares) for 1 to 2 minutes per side. Drain on paper towels. Keep hot in warm oven. Serve with honey or dust with confectioners sugar if desired.
Mix ingredients well. Put in loaf pan. Spread ketchup on top of loaf. Add water to pan. Cook until 150° or 160° is reached. If cooked in microwave, cover with plastic wrap. Turn pan around once during cooking.
Preheat oven to 375°. Mix flour, salt and baking soda; set aside. Mix butter and peanut butter; stir in sugars and mix well. Add eggs and beat well. Stir in flour mixture until combined. Drop dough from a teaspoon on baking pan; flatten with a fork. Bake 10 to 12 minutes, until lightly browned. Makes 4 to 5 dozen cookies.
Preheat oven to 325°. Combine flour, paprika, salt, pepper, thyme and dill in paper bag. Add chicken, a few pieces at a time; shake until chicken is well coated with flour mixture. Heat butter in large frying pan. Add chicken and brown on all sides. Remove from pan. Add onions to pan; saute until lightly browned. Add pimento. Stir in remainder of seasoned flour until well blended. Add cream or evaporated milk, stirring well; stir in bouillon and lemon juice. Place chicken in casserole dish; pour sauce on top. Cover and bake for 50 to 60 minutes. Remove; serve hot.
In a bowl, mix together milk, cream cheese and vanilla extract. Blend until lumps disappear. Mix for 2 minutes. In an 8 x 9-inch pan, combine butter and graham crackers and press firmly into sides and bottom. Add mixture. Chill for 1 hour. Serve. Dip bottom of pan in warm water.
Cream the sugar and shortening together. Add eggs and beat well until thoroughly mixed. Add baking powder, water, vanilla and a pinch of salt. Add enough flour to roll out easily on a floured board. Cut into desired shapes and bake in a moderate 350° oven until done.
Cook, then blanch the noodles. Shred or crumble corned beef. Mix all together and put in a 10 x 13-inch baking dish. Sprinkle paprika on top. Bake one hour at 350° or longer if needed to. Should be bubbly and hot through. Serves 20.
Dissolve jello in boiling water. Add salt and lemon juice. Chill until it is slightly thickened. Then place in bowl of ice and water and beat with rotary eggbeater until fluffy and thick. Fold in 1/3 of the whipped cream and 1/2 cup coconut. Put into a graham cracker crust. Spread the remaining whipped cream over this and sprinkle the rest of the coconut on top. Keep refrigerated.
Mix white and brown sugar with shortening. Add eggs. Add 1 cup flour, baking powder, salt, vanilla and soda. Beat in rest of flour and oatmeal. May add chocolate chips, raisins or dates. Bake at 350° for 8 to 10 minutes.
Blend sugar, flour and salt. Mix with apples and beat slightly. Pour into pie crusts. Dot with margarine and add top crust. Cut slits into top crust. Bake at 425° for 40 minutes.
Wipe the mushrooms with a damp cloth and cut the stem ends. Cream together the butter, parsley, onion, mustard, salt, cayenne, nutmeg, and flour in food processor or mixer. Place mushrooms in a 1-quart casserole dish.
Cut thin slice from	top of cherry tomatoes. With a small-sized melon	ball cutter, scoop out seeds and pulp; discard. Sprinkle	inside	of tomato shells lightly with salt and sugar. Invert shells on paper towels and drain 30 minutes. Combine pureed avocados with remaining ingredients; mix well. Fill tomato shells with avocado mixture using a small knife or piping bag. Arrange tomatoes on serving dish. Serve chilled. Serves 6.
Peel potatoes and cube or cut up. Brown potatoes and onion in 2 tablespoons of oil. In separate boiler, cut up cabbage and cook in a small amount of water. Slice sausage and add to potatoes and onion mixture. After cabbage is tender, add to sausage, potatoes and onion. Let simmer for 15 to 20 minutes over low heat. Serve with cornbread and enjoy.
In a covered blender container, with blender at high speed, blend milk and strawberries 15 seconds; pour into five 12 ounce glasses. Add scoop of ice cream to each glass; slowly add soft drink to fill glasses about to top. Makes five 1 1/2 cup servings.
Overlap biscuits in 8-inch or 9-inch cake pan in a spiral fashion. Combine butter, sugar, nuts and cinnamon. Spread over biscuits. Bake at 350° for 30 minutes.
Cook ground beef and green pepper in oil until beef has lost its pink color and is crumbly. Add remaining ingredients, mixing well. Pour into a greased 2-quart casserole; cover and bake in a 350° oven for 45 minutes. Serves 4 to 5.
Boil the macaroni until tender. Drain well. Mix the macaroni, tuna, peas, Parmesan cheese and the margarine together. You may want to add more Parmesan cheese and margarine. Serves 10 people.
Mix flour, sugar and salt in a large bowl. In an other bowl, beat the eggs and add the milk and vanilla. Add milk mixture to flour and sugar slowly until mixed well. Add coconut and then melted butter. Pour into pie crust and bake at 400° until crust begins to brown, about 12 minutes. Turn oven back to 350° for about 20 minutes until custard has browned on top.
Pare potatoes. Cut	 in quarters.	Combine flour, cheese, salt and pepper in a bag. Moisten potatoes in water and shake a few at a time in bag, coating well. Melt butter in 9 x 13-inch pan. Place potatoes in a layer in pan. Bake at 375° for 1 hour, turning once. When golden brown, sprinkle with parsley. Serves 6 to 8.
Cream shortening; gradually add 1 cup sugar, beating well at medium speed of electric mixer. Add egg and molasses; mix well.
Combine dry ingredients with milk and 2 of the 6 eggs. Add onion and turn into greased large pan or skillet (mixture is crumbly). Bake at 450° until done, not brown. Remove from pan; crumble into another big pan; add remaining 4 eggs and not broth. Season to taste with approximately 3 teaspoons sage and 2 teaspoons celery seed. Bake at 250° for 30 minutes.
Steam for 3 hours. Serve with hard sauce. Pudding may be reheated.
Trim fat from pork chops. Grease large skillet with fat. Cook chops in skillet over medium heat until brown on both sides. Drain off fat. Sprinkle chops with salt. Top each chop with onion slice. Stir together in a bowl orange juice, brown sugar, allspice, lemon juice and water. Pour orange juice mixture into skillet. Heat to boiling. Lower heat; cover and simmer 25 minutes. Arrange the sweet potatoes (drained) and orange slices on the pork chops. Cover and cook 15 minutes longer or until potatoes are heated through. Makes 4 to 6 servings.
Melt butter. Add sugar and syrup. Add beaten eggs, nuts and vanilla. Pour into unbaked crust and bake at 350° for about 50 minutes.
Cream sugar and shortening. Sift flour. Measure and sift with baking powder, soda and spices. Add alternately with milk to first mixture. Beat thoroughly. Pour into well oiled loaf pan. Bake in moderate oven (375°) for 45 to 50 minutes.
Beat cream lightly, not stiff. Beat eggs well, add sugar and beat again. Fold cream into egg mixture. Sift flour 3 times and add gradually to mixture. Add flavoring. Bake in angel cake tin at 325° for 40 minutes. Serve with fresh fruit.
Mix together. Pour into unbaked pie shell. Bake at 350° until brown on top or knife inserted comes out clean.
Mix everything together really good. Let set overnight for seasonings to blend. Good to dip any vegetable in.
Place 3 cups flour, salt, sugar and yeast in bowl. Heat water to 120° to 130°. Add oil and pour over dry ingredients; mix well. Stir in 1 cup additional flour; turn onto floured surface and knead in an additional cup of flour. Separate into 2 loaves. Grease loaves, then place on greased cookie sheet and immediately place in freezer. After frozen, wrap individually and return to freezer.
Melt margarine. Dip drumstick part of chicken wing into margarine. Using food processor, make coarse meal out of cheese nips and coat wings. Spread on cookie sheet. Bake at 350 degrees for 35 minutes.
Put chocolate morsels in double boiler over boiling water. Stir until melted. Separate eggs and whip whites stiff and yolks slightly. Take chocolate mixture off stove and add yolks of eggs, beaten and return to double boiler for 5 minutes. Take off the stove; fold in small amounts of whipped cream and egg whites until well blended. Break 1/2 of angel cake in bite-size pieces; place in bottom of 8 x 8-inch pan. Pour chocolate mixture over all. Chill several hours or overnight. Sprinkle with grated chocolate and cut in 9 pieces.
Grease 13 x 9-inch dish. Mix fancy Chinese vegetables to long grain and wild rice and seasoning packet and drained water chestnuts. Mix mushroom soup and 1 can of water.
Boil potatoes in jackets until cooked. Peel and rinse. Cut into quarters or smaller if preferred. Place in casserole dish.
Crush plum tomatoes in blender or food processor and place in large pot. Add 3/4 of a can of water for each can of tomatoes, oil and sprinkle enough garlic powder to cover the tops of the tomatoes lightly. Give a small shake of red pepper. Cover; simmer on high while you fry the meats. Stir occasionally. Fry meats with bones first. Add to sauce as they are browned. Fry sausages next and lastly, meatballs. Add to the pot.
Spread sauerkraut on bottom of 9 x 12-inch baking dish. Sprinkle with 1/4 teaspoon caraway seed. Layer corned beef and caraway seed. Drizzle with Thousand Island dressing. Layer tomato slices next. Top with grated cheese and bread crumbs. Dot with butter. Bake 25 to 30 minutes at 400°.
Brown meat in oil and salt and pepper. Add garlic, tomato paste, water and red pepper. Cook very slowly for a couple of hours or longer.
Heat the sugar and corn syrup only long enough to melt sugar. Add the peanut butter (or coconut). Stir in the corn flakes, a cup at a time, and mix well. Drop by spoonful onto wax paper or foil. Munch away!
Melt butter in 13 x 9-inch baking dish. Mix Bisquick, salt and dash of pepper. Coat chicken with mix. Place in pan with melted butter. Bake 50 minutes.
Cook noodles until nearly done. Drain and toss with butter. Brown beef, onions and green pepper.
In small bowl, pour water over raisins; add soda and cool. In very large bowl, cream shortening and sugar. Add flour (reserve 1/2 cup flour if using nuts), salt and cereal. In another large bowl, beat eggs; add buttermilk and fold in raisin mixture. Add all at once to flour mixture; mix until well moistened. Add nuts, floured with reserve flour. Cover and store in refrigerator. Bake when needed in muffin tins at 375° for 20 to 25 minutes.
Preheat oven to 400°. Grease bottoms of 12 medium size muffin cups or use paper baking cups. Mix all ingredients; beat vigorously 30 seconds. Fill muffin cups 2/3 full. Bake about 15 minutes or until golden brown.
Dissolve gelatin in 2 cups boiling water. Add 1 can cranberry sauce. Cool until syrupy. Fold in sour cream and pecans. Place in mold or 8 x 8-inch container. Chill until firm.
Melt butter and cream cheese in heavy pot. When cheese is almost melted, in bits, add cream. Remove from heat as soon as cream has heated thoroughly. Cook fettuccine using salt and oil. Drain. Toss with sauce, toss again with Parmesan cheese, sprinkle with pepper and serve. Serves 8 to 10.
Combine filling ingredients in large bowl. Stir until combined. Spoon into graham cracker pie crust. Refrigerate several hours or overnight. Yields 1 large or 2 smaller ones.
Combine first 5 ingredients in a 3 quart saucepan. Cook to a soft ball stage (240 degrees on a candy thermometer) stirring constantly. Cool slightly. Add vanilla and pecans. Beat until mixture loses its gloss. Drop by teaspoonful onto waxed paper. Yield 3 dozen.
Wash cranberries and add 1 cup cold water. Cook until tender. Add sugar and cook for 5 minutes. Soften gelatin in 1/2 cup cold water and dissolve into hot cranberries. Chill until mixture starts to thicken. Add nuts and celery and mix thoroughly.
Mix butter, sugar and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting. Blend flour and salt; stir in. Mix in nuts. Chill. Heat oven to 400°. Roll into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes. While still warm, roll in confectioners sugar. Cool. Roll over in sugar again. Makes about 4 dozen 1-inch cookies.
Place popcorn and nuts in a large, microwave-safe bowl. Set aside. Place brown sugar, margarine, corn syrup and salt in 2-quart bowl. Microwave on High for 3 to 4 minutes, stirring each minute, until boiling. Microwave 2 minutes more. Remove from oven and add baking soda. Pour over popcorn and nuts. Stir well and quickly. Return to microwave and cook on High for 1 1/2 minutes. Stir well. Spread in a large roasting pan. Cool and break apart. Yum, yum!
Mix Crystal Light and water; add pineapple juice and chill. Add ginger ale or Sprite when ready to serve.
Combine all ingredients in large bowl. Beat at low speed of mixer until apple is finely chopped. Increase speed to high as icing thickens and beat until icing is thick and smooth, about 5 minutes. Spread on cake. This icing is best served the same day it is made. Yields sufficient icing for two (8-inch) layers or 1 (13 x 9 1/2-inch) sheet cake.
Mix biscuit mix with wheat germ. Add beaten egg with milk. Fold in tuna. Drop by teaspoon into hot shallow fat. Fry until golden brown, turning once. Drain on paper towel or rack.
Mash bananas. Add cake mix. Reduce eggs to 2. Reduce oil to 1/3 cup. Mix 2 minutes at high speed. Pour into a 13 x 9-inch pan. Bake at 350° for 38 minutes. May be frosted to serve as cake.
Drop dried beef into a small pan of boiling water; remove from stove and drain well in a strainer. Run it under cold water and chop finely (this removes excess salt from beef). Mix cream cheese, milk, pepper, onions and garlic powder together and blend well. Add 1/2 cup sour cream and mix. Toast pecans with butter. Pour cream mixture into a small baking dish; sprinkle pecans on top and bake at 350° for 20 to 30 minutes. Serve with Melba toast.
Combine cheese, apples, flour, lemon juice and rind, sugar, vanilla, cinnamon and egg yolks in a large bowl. Mix well until blended. Add raisins. Beat egg whites until stiff. Fold into cheese mixture.
Place melted butter and onion in crock-pot. Gradually add flour to pot, stirring constantly with a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrot and broccoli. Stir to combine. Cover and cook at low for 6 to 7 hours or at high for 3 to 4 hours.
Preheat oven to 375°. Place all ingredients in a saucepan and cook, stirring occasionally, until butter melts and sugar is dissolved. Pour the mixture into a greased 9 x 9-inch baking dish. Bake for 40 minutes or until apples are tender and sauce is bubbly. Makes 8 to 10 servings.
Bring broth to a boil in a large saucepan. Add tortellini and cook for 5 minutes. Add remaining ingredients; bring to a boil and cook 5 minutes longer. Top with grated Parmesan cheese if desired.
Boil chicken until tender. Remove from bones and layer in square dish. Cut 1 stick of margarine over layered chicken. Mix soup with a little water; pour over chicken. Take biscuits; split or pull apart in halves. Lay biscuits on top of soup mixture. Bake in oven for 25 minutes or until done. Insert a toothpick to test for doneness.
Combine oil in melted chocolate. Beat eggs and add sugar and vanilla. Add cooled chocolate mixture. Sift flour and baking powder; add to mixture. Let stand in refrigerator overnight. Roll into large balls and roll in 4x sugar (confectioners) and bake 2 inches apart on greased cookie sheet. Bake at 375° for 12 minutes.
Cook together sausage, onions and pepper. Scramble eggs. Cook rice separately. Combine all ingredients and serve.
Bring sugar and water to a boil. Add peanuts. Cook until the water is cooked out of them. Add vanilla to taste. Spread peanuts out on cookie sheet and bake in 300° oven for 15 minutes on each side.
Cook sugar, cream, syrup, cocoa and marshmallows to a soft-ball stage. Remove from heat and add butter and vanilla. Cool. Add walnuts and beat until thick. Pour into buttered dish.
Spray cookie sheet with Pam or line with foil. Line with saltine crackers. Boil 1/2 cup margarine and 1/2 cup brown sugar for 2 minutes. Pour over crackers and spread evenly and fast. Bake for 5 minutes at 400°. Cover with 1/2 to 1 pound chocolate chips. Return to oven for 1 minute. Spread and cover with chopped nuts.
Heat oven to 375°. Beat butter and sugars creamy. Add eggs, milk and vanilla. Add combined flour, baking soda and salt. Stir in oats, chocolate morsels and nuts. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. Makes about 5 dozen.
Beat egg whites and water. Stir in pecans. Combine sugar and cinnamon and bake 30 minutes at 250°. Stir every 10 minutes.
Combine sugar, cornstarch and salt in saucepan. Stir in milk. Cook over hot heat, stirring constantly, until thick. Remove from heat. Gradually stir at least half of hot mixture into eggs. Then blend into hot mixture in saucepan. Cook 1 minute. Remove from heat. Add chocolate pieces and stir until melted. Stir in flavorings. Cook to lukewarm, stirring occasionally. Blend sour cream into chocolate mixture.
Dissolve jello in the water; cool. Cream the cream cheese, sugar and vanilla; add jello. Fold whipped Carnation into jello mix. Add pineapple and blend.
Cream butter; add sugar and eggs. Then add prunes, then flour with other dry ingredients added to flour and milk. Cook in two pans at 325° for about 30 minutes. Ice with confectioners sugar icing.
Cream potatoes with hot milk. Mix in rest of ingredients except last 2. Put in a buttered 2-quart casserole. Dot with butter and sprinkle with paprika. Bake at 350° until heated through, approximately 30 minutes.
Cook 3 hours in crock-pot on low or 1 hour on high or in oven at 350° for 40 minutes.
Heat milk, Crisco and sugar until Crisco melts. Remove and cool to a lukewarm. Add yeast which has been dissolved in approximately 1/4 cup warm water.
Two to four days before serving: In a large bowl, make marinade. Combine the first 10 ingredients. Put meat in marinade and place in refrigerator, covered, 2 to 4 days, turning meat each day.
In mixer bowl, combine 1 quart cold chicken stock and all ingredients. Add to remaining simmering chicken stock. Simmer until thick. To serve, in bottom of each bowl, put chopped avocados, chopped, cooked chicken, crisp corn tortilla chips and grated Cheddar cheese. Pour hot soup over topping.
Melt butter in shallow 2-quart microwave-safe dish. Stir in flour until smooth. Gradually add broth until blended. Microwave, uncovered, on High for 4 to 4 1/2 minutes until thickened. Stir once. Stir in mayonnaise. Gently stir in potatoes and onion to coat. Cover with lid and microwave 16 to 18 minutes. Rotate dish 1/4 turn twice until potatoes in center are tender. Let stand 10 minutes to complete cooking. Makes 8 servings.