HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange fruit in a glass lasagne dish. Sprinkle with the brown sugar, salt, lemon juice and curry. Add the fruit juice and spot with butter. Bake 1 hour at 325°.
Preheat oven according to cake mix directions. Combine cocoa and cake mix (or flour). Prepare, bake and cool angel food cake according to cake mix directions. Sift confectioners sugar over top of cake. Serve with strawberries. Yields 12 servings. Contains 157 calories, 0 mg cholesterol, 0.6 g fat and 142 mg sodium.
In a bowl, combine butter and sugar. Blend in egg yolk. Stir in cream and vanilla. Beat until smooth. Yields 2 cups.
Mix stuffing according to box. Brown sausage. Saute onions and mushroom stems in some of the sausage drippings. Combine together. Fill mushroom caps; top with cheese. Bake at 350° for approximately 10 minutes.
Mix hot water and oatmeal. Set aside. Mix butter, sugars and eggs. Add oatmeal, then dry ingredients. Bake at 350° for 40 minutes in 9 x 13-inch pan.
Add all ingredients in medium container. Marinate meat overnight in refrigerator, turning occasionally. Drain. Broil 5 minutes on each side.
Blend sugar, butter, egg and dates over low heat for about 10 minutes. Add vanilla, nuts and Rice Krispies. Mix well. Let stand long enough to cool. Cut and roll in nuts or coconut.
Place fish in boiling milk with the bay leaf. Lower heat, cover and simmer for 8 minutes or until fish turns opaque and will flake. Lift fish out and drain. Remove bay leaf and reserve milk. Remove skin and bones and break fish into small chunks. Put fish into a buttered casserole. Preheat oven to 400°. Melt the butter in a saucepan and stir in the flour, pepper and paprika. Add the reserved hot milk and stir with a whisk. Add grated onion and simmer for 5 minutes. Pour sauce over fish in casserole. Arrange the asparagus spears on top. Sprinkle with the combined bread crumbs, cheese, melted butter and lemon juice. Bake for 10 minutes or until heated through and bubbling. Serves 6.
Line bottom of 9 x 13 pan with whole graham crackers. Melt 1 cup butter; add milk, sugar and egg. Cook in double boiler until slightly thickened. Add coconut, nuts and graham cracker crumbs. Cool slightly. Pour over whole graham crackers in pan, then cover with another layer of whole graham crackers. Mix together powdered sugar, 1/2 cup butter and vanilla or lemon extract. Thin with milk to spreading consistency. Spread over graham crackers, chill and cut in squares.
In food processor or blender, crush cookies until fine; set aside. In bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold in whipped topping. In flowerpot, alternate layers of cookie mixture and pudding mixture, ending with cookies. Chill several hours or overnight. Decorate with silk flower and worms. Yields 12 servings.
Combine cereal, pretzels, peanuts, sunflower seeds and wheat germ. In a small saucepan, combine honey, brown sugar and butter; stir over low heat	until mixture is smooth. Pour over cereal mixture, tossing to	coat evenly. Spread in a large and shallow pan. Bake at 275° for 45 minutes, stirring occasionally. (Cereal may seem soft, but crisps upon cooling). Cool, stirring occasionally; break up to separate. Store in medium canister.
Mix together sugar and water in saucepan. Bring to a boil. Add remaining ingredients. Let boil until syrupy.
Preheat oven to 450°. Mix Bisquick and butter. Stir in water and sesame seed until dough forms a ball. Drop scant teaspoonful into cheese. Shape into balls or ovals. Place on ungreased baking sheet about 1-inch apart. Bake until golden brown in 7 to 10 minutes. Serve warm.
Combine first 5 ingredients plus a small amount of food coloring and mix for 2 minutes. Bake at 350° in small muffin pans for 10 minutes. Combine last 4 ingredients plus a small amount of food coloring and mix. Dip blossom in this icing or pour over them and place on waxed paper to dry.
Trim any fat from pork as needed. Thinly slice red onion. Place pork and onions in a nonmetal baking dish. Combine lime juice, salt and cayenne; pour over pork. Cover and refrigerate for several hours.
Mix all ingredients. Pour into a 2 1/2 or 3-quart casserole. Bake 25 to 30 minutes at 350°. Just before removing from oven, top with grated cheese. To freeze, do not cook prior to freezing. Serves 16.
Line 9-inch pie pan with pastry and cool in refrigerator. Melt butter. Add pumpkin and spices. Beat eggs until frothy. Mix flour, sugar, salt and milk. Add to egg mixture. Add to pumpkin mixture and stir gently. Pour in shell. Bake at 450° for 15 minutes. Reduce heat to 375° and bake 40 minutes longer. Test with knife.
Place meat in baking dish. Sprinkle with salt and pepper. Bake 45 minutes at 375°; drain fat off. Combine onion, vinegar, sugar and mustard. Spread on meat. Pour on tomato sauce. Bake at 350° for 30 minutes or until done, basting occasionally with sauce.
Mix sugar, cornstarch and salt. Add water and cook until thick. Add jello and coloring. Let cool. Line a baked pastry shell with berries. Pour mixture over berries. Place in refrigerator and let congeal. Top with whipped cream (optional) or Cool Whip.
Cut each frank into 8 pieces. Mix preserves with mustard and pour over franks. Simmer over medium heat until heated thoroughly. Serve from chafing dish or electric fondue pot.
Mix filling ingredients until smooth. Pour filling into unbaked pie shell. Bake in hot oven (425°) 15 minutes. Lower temperature to 350° and continue baking about 35 minutes or until custard is firm.
Mix cake mix, 2 eggs and margarine. Put in a greased 13 x 9-inch cake pan. In the same mixing bowl, mix the cream cheese, 2 eggs and powdered sugar. Spread this mixture over the cake batter evenly. Bake at 350° for 50 minutes.
Combine flour, sugar and baking powder. Blend in butter or margarine, egg and vanilla to form a soft dough.
Bake 1 hour per pound at 250°. Roast may be any size but still use same amount of ingredients as listed.
Combine all ingredients, except 1 can of tomato sauce. Divide into 2 large loaves. Cover each with remaining can of tomato sauce. Bake at 350° for about 1 to 1 1/2 hours.
Cook onion and turkey in oil until brown; drain well. Cook noodles as directed, but slightly under done. Drain well. Add corn, soup, sauce, meat and most of the cheese. Stir well. Pour into casserole. Sprinkle with remaining cheese. Bake at 350° until heated through.
Pour egg into a 6-cup buttered casserole. Heat corn and milk. Gradually stir egg into the beater. Add salt, bread crumbs and cheese. Mix thoroughly. Bake uncovered in a moderately slow 325° oven for 30 minutes or until custard tests done. Yields 5 servings.
Add enough flour to handle like biscuits. Cut with a biscuit cutter. Use 2 pieces of dough for each cookie. Crimp edges together after filling and pierce tops with a fork.
Thaw corn; chop in food processor. Transfer to bowl and add remaining ingredients. Bake in a greased casserole dish for 1 hour and 15 minutes.
Mix Parmesan cheese, olive oil and red pepper flakes in a large bowl. Add potatoes and toss until well coated. Place on baking sheet, in single layer. Bake at 325° for 1 hour. Turn after 30 minutes. Remove from oven and sprinkle with basil. Serve hot. Makes 4 servings.
Cream sugar and shortening. Add eggs, one at a time alternately with flour and buttermilk and beat well.
Mix green chilies, taco mix and water. Layer in a 9 x 13 casserole dish the beans, sour cream, meat (pat to remove oil and cool), picante sauce and cheese. Add green chilie mixture to meat after oil is removed and cooled.
Cream shortening and sugar. Add molasses and egg; mix until smooth. Sift in dry ingredients. Let stand in refrigerator. Roll into balls and roll in sugar. Bake about 10 minutes at 350°.
Combine cream cheese and crabmeat in large bowl. Shape into a ball with a hole in the center. Pour cocktail sauce in the center. Serve with Ritz crackers and enjoy.
Combine nuts, coconut, gelatin, condensed milk and vanilla. Work until smoothly mixed. Form into a ball and refrigerate an hour at least. Shape a small ball of the chilled mixture into the shape of a strawberry. Use about a tablespoonful. Chill on a tray of waxed paper again after all berries are formed. Roll in red sugar. Use almonds tinted green for stems or purchase plastic stems from cake and party supply store. Refrigerate in airtight container until serving time. Makes about 45 strawberries.
Cook pasta as directed on package; drain. Pour the juice from all the fruit into a large saucepan. Mix all the fruit in a large mixing bowl; set aside. Mix sugar with the fruit juices. Add the cornstarch; mix until lumps are gone. Turn on the heat and stir constantly with a wire whisk until mixture becomes consistency of pudding. Be careful not to let it burn on the bottom. Once done, set aside and stir occasionally until cooked.
Fry out your beef and bacon. Add all other ingredients. Put in crock-pot and simmer for approximately 6 hours.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into 2 greased and floured 10-inch Bundt pans. Bake at 325° for 1 hour and 5 minutes or until toothpick comes out clean.	Cool in pan 10 to 15 minutes, remove from pan and let cool completely.
Mix all ingredients and let stand in refrigerator for at least an hour. Serve with fresh vegetables.
Brown almonds in bacon drippings or small amount of margarine. Drain on paper towels.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt. Set aside. In large bowl, combine margarine, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chips and nuts. Spread in greased 9 x 13 pan. Bake 20 to 25 minutes. Cool and cut into squares.
Preheat oven to 400°. Line 12 muffin cups with paper liners. Sift cornmeal, flour, sugar, baking powder and salt in mixing bowl. Make a well in the center and pour buttermilk, egg and butter into the well. Stir until just combined. Fold in blueberries until just combined.
Mix all ingredients well and shape like strawberries. They handle better if mixture stands awhile. Roll in red sugar. Use frosting for green leaves.
Over medium-high heat in large saucepan, cook garlic in 1 tablespoon margarine for 2 to 3 minutes. Add broth and tortellini. Heat to a boil. Reduce heat and simmer 10 minutes. Add spinach and tomatoes. Simmer 5 minutes more. Serve topped with cheese.
Combine chicken, soup, broth, peas, carrots and seasonings. Set aside.
Brown ground beef and drain. Put all ingredients into crock pot and let simmer until cheese melts.
Cook fettucini noodles as directed; drain. All all ingredients and cook over low heat until smooth about 5 minutes.
Mix all ingredients together; beat at medium speed with electric mixer until smooth. Bake in one 9-inch round or square cake pan for 30 minutes at 350°. Great dessert for two.
Fry bacon; crumble. Mix with drained corn. Dice bell pepper and tomatoes and mix together. Combine dressing, mayo and sour cream. Prepare corn bread per package. Let cool. Layer: corn bread, pinto beans, pepper, tomato, cheese, corn-bacon mix, dressing combo and repeat. Top with remaining corn bread, sprinkled on top.
Cream together cream cheese and salsa. Put in 9-inch pie plate and layer with vegetables. Top with Cheddar cheese and black olives. To make it low-fat, use fat-free cream cheese and low-fat Cheddar. Enjoy with tortilla chips. Yummy!
Put half bread in pan. Saute celery, pepper and onion in butter. Spread over bread. Mix with fish and mayonnaise. Beat eggs well; add milk and pour over. Let stand overnight. Bake 15 minutes at 325°. Spread soup and cheese mixed over top and bake 1 hour at 325°.
Layer and repeat the lettuce, celery, green pepper, onion and frozen peas. Mix Miracle Whip with sugar. Spread over salad. Garnish with grated cheese and bacon bits. Refrigerate at least 6 hours. Mix before serving.
Butter 9 x 13-inch baking dish. Layer noodles, chicken, soups, cheese, mushrooms and asparagus. Top layer should be soup and cheese. Sprinkle slivered almonds on top. Bake 45 minutes at 350°.
Combine all ingredients with small amount of the tomato sauce (1/2 of can). Pile into halved peppers. Pour remaining tomato sauce over each pepper. Cover tightly and bake at 350° for 1 hour or more, if necessary. If peppers are small, do not halve.
Combine hot dogs (cut up), potatoes, onions and margarine. Combine peas, mustard and mushroom soup. Put with hot dog mixture. Cover with foil.	Bake 25 minutes at 350°.
In a heavy sauce pan put butter, sugar, milk and cocoa. Bring to a boil for 3 minutes. Add peanut butter and vanilla and oatmeal; mix good. Drop on cookie sheet.
Place chicken in a shallow baking dish. Mix together sauce ingredients and spread over chicken pieces. Bake at 350° for 1 1/2 hours.
Cook spinach and drain well. Place in 1-quart casserole dish. Blend cream cheese, chopped onion and milk until smooth. Pour on top of spinach and mix lightly. Sprinkle top with grated cheese. Bake at 350° for 30 minutes.
Mix chicken, cream cheese, milk and salt (work with your hands to mix). Store this in a 1-quart freezer bag. Put crouton crumbs in another 1-quart freezer bag. Tape to chicken bag. Freeze. Refrigerate crescent rolls.
Combine first 4 ingredients, mixing well. Form into a ball and roll in nuts. Refrigerate.
Combine all ingredients and beat with a spoon. Bake in 13 x 9 x 2-inch greased pan at 325° until done. Cool and frost. The longer the cake sits the moistier it becomes.
Sift sugar, flour and meal. Beat egg yolks with spoon and mix in warm water. Add all together and cook stirring until thick. Add lemon juice and margarine; pour into a cool baked pie shell. Top with meringue and brown 15 to 20 minutes.
Brown brats. Slice into bite size pieces. Combine first 3 ingredients. Pour mixture over brats and bake for 1 hour in 350° oven. Serve on toothpicks.
Cream the shortening in a large bowl. Gradually add sugars, beating well. Add eggs, milk and vanilla. Beat well. Sift together flour, soda, baking powder and salt. Add to creamed mixture, stirring well. Stir in oats and butterscotch chips. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes until light brown. Makes 10 to 12 dozen.
Grease and flour 10 x 15 x 1-inch jelly roll pan. Heat oven to 400°.
Unthaw enough to work together. (For the real pros, use your own dough.) Roll out, butter, cinnamon and sugar. Roll up and cut into 12 rolls. Grease 9 x 13-inch cake pan.
Mix ground beef, onion, tomato, cheese, lettuce and dressing together in large mixing bowl. Add chips shortly before serving to prevent soggy chips. Mix crushed chips into concoction. Try and eat all of the salad within a couple of days; it does not age well. Serves 10 comfortably.
Brown beef and onion. Pour off any fat. Add other ingredients and mix well. Pour into a 1 1/2-quart casserole dish and bake in a moderate 350° oven for 30 minutes. Makes 6 servings.
Cook chicken until tender. Remove meat from bones. Reserve broth. Cut chicken into small pieces and place in a 13 x 9 x 2-inch pan.
Combine eggs, sugar and oil, then the pumpkin. Mix well. Combine flour, spice, soda and salt in a large bowl. Make a well in the center. Pour pumpkin mixture into the well. Mix just until dry ingredients are moist. Stir in cranberries. Spoon batter into two 8 x 3 x 3-inch greased baking pans. Bake 1 hour at 350° or until tester comes out clean. Very nice for Christmas gifts.
Heat oven to 400 degrees. Grease 12 muffin cups. Beat eggs; stir in milk and oil. Mix in remaining ingredients, just until flour and sugar are moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until brown. Immediately remove from pan.
In 5-quart or 6-quart Dutch oven cook sausage, sweet pepper, onions and garlic over medium heat until meat is brown and vegetables are tender. Drain off fat and pat meat and vegetables with paper towels to remove excess fat. Add water, undrained tomatoes, broth, sugar, basil, oregano and Worcestershire sauce. Bring to boiling; reduce heat, cover and simmer for 45 minutes. Stir in pasta. Cook uncovered for 10 minutes more or until pasta is just tender. Ladle into bowls. Garnish with herbs if desired.
Melt butter; blend in flour. Add milk gradually, stirring until thick. Add seasonings, corn, beaten egg and green pepper. Bake 40 minutes at 350°.
Mix until creamy the sugars, butter, oil and egg. Add vanilla; mix. Sift flour, soda, cream of tartar and salt together. Add to the creamy mixture. Add coconut, nuts and Rice Krispies; mix well. Drop on ungreased cookie sheet by teaspoons. Bake at 350° for 12 to 15 minutes.
In frypan, cook bacon until crisp. Remove, drain and crumble. Save about 2 tablespoons drippings. Cook onion in drippings until tender. Add soup, milk and beans. Heat; stir often. Garnish with bacon.
Combine all ingredients in pan and simmer for 4 to 6 hours until meat and vegetables are done. Serve over boiled spaghetti.
Combine first 5 ingredients; mix well. Form into a ball. Chill overnight. Roll cheese ball in pecans and parsley.
In a medium mixing bowl, combine ground beef, 1/2 jar salsa, eggs and bread crumbs. Season. If adding cheese, do so now. Press into loaf pan. Pour remaining salsa on top. Bake to 350° for 1 to 1 1/2 hours.
Mix noodles together with rest of ingredients. Break crumbs or potato chips on top. Bake at 350° for 45 minutes.
Saute onion and pepper. Add ground round and lightly brown. Drain. Add remaining ingredients. (Do not drain beans.) Mix. Simmer in a covered baking dish for 1 hour at 350°.
Brown hamburger; salt and pepper to taste. Add spaghetti sauce after draining hamburger. Cook noodles and drain. Put half of noodles in bottom of a large dish. Pour half of sauce mixture on noodles. Spread cottage cheese over sauce mixture. Add rest of noodles. Place Mozzarella cheese over noodles. Cover with remaining sauce. Bake at 350° for 20 to 25 minutes.
In skillet, brown beef and onions; drain. Add remaining ingredients and bring to a boil. Simmer, covered, for 15 to 20 minutes. Garnish with shredded cheese, if desired. Yield: 8 servings.
Cook sugar, water and Karo until it reaches 240° on candy thermometer. Take out 1 cup of syrup from pan and add 2 beaten egg whites. Beat until stiff. Continue cooking pan of syrup until it reaches 265°. Pour slowly into mixture. Beat until it forms a peak. Add 1 1/2 teaspoons vanilla. You can add cherries, nuts and coconut to mixture or leave plain. Butter hands and work mixture like dough; shape into eggs. Cool in refrigerator. Melt 1 large Hershey plain candy bar and coat eggs in chocolate.
Mix ingredients in bowl. Spread on pizza crust. Add toppings as desired. Makes enough sauce for 1 large pizza. We mix onions, green pepper, olives and mushrooms into the sauce before spreading it on the pizza.
Mix together in large bowl, pour into very well greased 9-inch pie plate. Bake at 325° for 45 to 50 minutes. Do not flour pie plate.
Combine the flour, salt, pepper and water. Blend together to make a smooth paste. Stir into the oysters with their liquid in saucepan over low heat. Simmer oysters over low heat until edges curl. Pour into the milk. Remove from heat and cover. Let stand 10 or 15 minutes to improve flavor. Add the butter or margarine and reheat briefly. Rinse soup tureen and/or soup plates with hot water so soup will stay piping hot. Serve with oyster crackers.
Use large mixing bowl. Sift 1/2 cup of sugar with flour several times to blend well. Place egg yolks, water and grated lemon rind in bowl. Beat lightly. Add almond extract. Gradually sift flour very lightly over beaten egg yolks. Fold in gently.
Combine all ingredients and bake in a 9 x 13-inch pan at 350° until done.
Peel 6 potatoes and cut into quarters or thick slices. Dry on paper towels, then place in large bowl. Sprinkle with salad dressing mix (pour right from the envelope) and bacon (coarsely chopped). Transfer the mixture to a shallow baking pan and bake at 425° for about 45 minutes. Makes about 6 servings.
Heat oven to 350°. Grease pie plate (9-inch). Beat all ingredients until smooth for 2 minutes with mixer. Pour into pie plate. Bake for 50 to 55 minutes or until knife inserted in center comes out clean. Top with whip cream.
Prepare potatoes and set aside. In a large bowl, mix well 2 cups sifted flour and yeast. Mix potatoes with remaining flour.
Cook pasta according to directions. Drain and rinse with cold water. Microwave peas for 6 to 8 minutes and rinse with cold water. Flake tuna in a large bowl. Add pasta, peas and remaining ingredients. Serve with tomato wedges.
With electric mixer at high speed, cream butter until soft. Add sugar gradually, continuing to cream about 5 minutes until light and fluffy. Add egg yolks and vanilla; beat well. Add flour in 3 additions; mix well by hand or with electric mixer after each addition; dough will be stiff. Shape dough into 2 rolls; wrap in waxed paper and refrigerate at least 1 hour. Put in electric cookie maker or put by spoonfuls on cookie sheet. Sprinkle with colored sugar if desired. Bake for 7 to 10 minutes at 400° or until just starting to turn light golden around edges, being careful not to overbake.
Cook chicken with diced onions in margarine. When cooked, add orange juice and brandy. Cook about 3 minutes or until sauce starts to reduce. Add peaches and continue cooking 2 minutes. Sprinkle with green onions when ready to serve.
Heat oven to 375°. Combine peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork dipped in sugar. Bake 7 to 8 minutes or until set or just beginning to brown.
Put fruit with juice in saucepan and add dry jello. Bring to a boil for 4 to 5 minutes. Remove from heat and add cream cheese. Mash with a fork; add ice cream and stir until melted. Refrigerate until solid.
Mix well. Bake at 350° for 30 minutes or until brown and bubbly. Serve with crackers.
Roll into ball size of large marble. Chill overnight. Next day, melt 1 square paraffin wax and 1 large bag chocolate chips. Dip bonbons in the mixture. Use a toothpick to hold while dipping. Drop bonbons onto wax paper. Refrigerate.
Cream cream cheese and horseradish together. It is up to on the amount of horseradish to use (up to 1 tablespoon). Spread mixture on corned beef and roll up. Freeze and then cut in 1/2-inch rounds. Serve. Can make ahead and freeze. Ready when needed.
Dissolve gelatin in boiling water. Add sherbet and stir until dissolved. Refrigerate to partially set (about 10 to 15 minutes). Add pineapple, marshmallows and nuts. Fold in whipped cream last. Chill until firm.
Season chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken. Cook until lightly brown on both sides. Reduce heat and cook an additional 10 to 15 minutes or until done. Remove chicken to platter. In skillet, add lime juice and cook until bubbly. Add butter. Cook until thickens slightly. Stir in dill and chives. Return chicken; heat for a few minutes longer. Serve over cooked rice.
Cream sugar, salt and butter. Add flour and mix until smooth. Add egg yolks, one at a time, beating well after each one. Add lemon juice, then gradually stir in milk. Cook in double boiler on medium heat until thick. Pour into pie shell. Top with meringue. Beat egg whites until stiff. Gradually add sugar. Put on top of pie. Bake until light brown in 350° oven.
Combine all ingredients, except oil and hens, in a food processor. Blend until smooth. With machine running, gradually add oil until mixture is thick. Cut the hens in half and remove the backbone. Rub the mixture into the hens and marinate at least 2 hours or overnight in the refrigerator.