HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients together. Divide dough in muffin tins (small size). Use fingers to smooth out in pan.
Mix all ingredients and bake at 350° for 25 minutes for each layer. Makes a 2 or 3 layer cake.
Combine dry ingredients in large bowl. Mix honey and oil together. Add honey and oil to dry mixture and mix thoroughly until moist and in clumps. Preheat oven to 300°. Spread mixture in 2 or 3 pans with sides. Bake 15 minutes. Stir from sides to center. Bake 5 more minutes and stir. Repeat every 5 minutes for 25 to 30 minutes. Should spread out and be loose. Spread on paper to cool. Store in canister or Ziploc bags. Add dried fruits of choice.
You will also need a large flowerpot, trowel, gummy worms, frogs, snakes, etc.
Brown beef, sausage and onion. Add soups and water, salt and pepper. Mix well. Cook noodles and add to meat mixture. Place in large, buttered baking dish and bake at 350° for 45 minutes or until brown on top.
Mix ingredients and add water to equal 2 1/2 quarts. Chill. Stir each time before serving a glass. (I omit the sugar usually.) Nice to serve at a luncheon.
Mix olives, cheese, onion and mayonnaise together. Spread on small square of rye bread. Bake for 10 minutes at 350°. Serve warm.
Mix syrup, water and sugar in a heavy medium-sized saucepan. Stir over low heat until sugar is completely dissolved. Boil, covered, about 3 minutes; uncover and continue boiling slowly to 310°.
Combine sauerkraut, caraway seed, 1 teaspoon brown sugar, onion slices and margarine. Place in shallow square baking dish. Cut unpeeled apples into halves and remove cores. Brush cut surfaces with margarine and sprinkle with brown sugar. Arrange apple halves on the sauerkraut in a diagonal line across the center of the casserole. Place 2 frankfurters on each side of the apple halves. Bake at 350° for 30 to 35 minutes. Serve immediately.
Cream the cheese, butter and tomato paste. Stuff all celery with mixture. Start with heart and remake a stalk into its original shape. Wrap in wax paper and chill. Cut into rings for serving.
Put chicken, soup, milk, onion, and chilies in pot and bring to boil. Tear tortillas and stir into mixture. Alternate mixture layers with cheese, ending with cheese on top. Bake at 325° for approximately 25 minutes. Serve with homemade salsa.
Mix ingredients together. Put in a 9 x 13-inch pan with Pam sprayed in pan. Put topping over it. Refrigerate overnight. Remove 1 hour before baking. Bake at 400° for 25 minutes. Makes 10 to 12 servings.
Mix well and refrigerate at least 2 hours. Serve on crackers, Melba toast, or very thin sandwich bread, such as rye or pumpernickel.
Break lettuce into large bowl, add green onions. Fry bacon, drain and crumble. Pour off drippings from skillet. Combine rest of ingredients, beat well. Add bacon and pour all into skillet. Cook until thick, stirring constantly. Cool. Pour over lettuce in bowl; toss. Serves 4 to 6.
Heat the milk in double boiler (I use 2 mixing bowls set in large kettles) until bubbly around the edges. The butter can be melted in the milk. Beat eggs lightly, add sugar and flavorings. Put bread cubes in baking pan (10 x 18 x 2 1/2-inches). Mix hot milk, eggs and flavorings. Pour over bread. Sprinkle raisins on top and try to submerge them somewhat with a rubber spatula. This will prevent them from sinking to the bottom or clumping together. Put your large broiler pan filled with water on lower oven rack and set pudding pan on a rack above. Bake about 1 hour or until a dinner knife inserted in the middle comes out clean. Serves 36.
Blend butter and sugar; mix with corn flakes, nutmeats and coconut. Line bottom and sides of 9-inch pie pan with 2/3 of mixture. Fill with ice cream. Sprinkle with remaining mixture. Freeze.
Mix together thoroughly and refrigerate until thick. You may also add additional fruit, such as mandarin oranges, sliced peaches or bananas. Drain any additional fruit you add.
Mix first three ingredients. Fold in 1/2 carton of Cool whip. Pour into pie crust. Refrigerate 3 to 4 hours. Top with remaining Cool Whip.
Boil chicken. Cook spaghetti. Combine soups with melted butter and sour cream. Stir in chicken and mushrooms, then add spaghetti. Combine all together. Add salt and pepper and spread into a 13 x 9-inch casserole dish. Sprinkle grated Cheddar cheese on top, then sprinkle Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Combine first 4 ingredients in a saucepan; set sugar mixture aside. Combine egg yolks and milk; stir into sugar mixture. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in vanilla. Spoon into pastry shell. Spread meringue over hot filling. Bake at 325° for 25 to 28 minutes.
Drain oysters, reserving liquor and chop. Arrange alternate layers of celery, rice and oysters in a kettle; season with salt, pepper and Old Bay. Add water and oyster liquid; simmer 1/2 hour. Mix egg yolks and milk and add to chowder. Heat below boiling point for only a few minutes and serve piping hot. If allowed to cook too long after adding the eggs, it will curdle. Serves 6.
Fill a 13 x 9-inch baking pan half full of hot tap water and place on oven rack in center of oven. Heat oven to 325°. Have ready 6 (6 ounce) custard cups or souffle dish. In a medium size bowl, whisk eggs to blend yolks and whites. Whisk in milk, sugar and vanilla until well blended. Place 1 slice bread in bottom of ungreased custard cups. Sprinkle with 1/2 tablespoon chocolate chips. Add 2 slices bread overlapping to fit and sprinkle with another 1/2 tablespoon of chips. Pour on about 1/2 cup milk mixture. Gently press down so slices begin to absorb milk mixture. Place cups in pan of hot water. Bake 25 to 40 minutes. Makes 6 servings.
Mix cereal with butter. Blend into eggs. Add cereal and remaining ingredients and blend. Pour into 1-quart pan. Put this pan in another filled with an inch of water. Bake at 375° for 30 minutes. Stir thoroughly. Bake 30 minutes longer. Serve with whipped cream or vanilla ice cream.
Mix milk, flour and sugar in bowl. Melt 1 stick butter in long dish in oven, then pour in mixture and peaches. Bake at 350° for 45 minutes.
Cook bacon and onion rings until tender; drain. Combine bacon, onion, baked beans and barbecue sauce in 2-quart casserole; cover. Bake at 350° for 30 to 35 minutes. Garnish with additional cooked bacon strips, if desired.
Cook the beef, bell pepper and onion. Drain the beef. Add the enchilada sauce, taco sauce and salt and pepper to taste. Layer 6 tortillas in a 13 x 9-inch pan with half of the meat mixture and half of the grated cheese. Finish with second layer of each. Pour the Pet milk over layers. Bake at 350° for 35 minutes.
Brown hamburger and drain off grease. Return meat to pan on low heat. Chop onion in medium size chunks. Destem mushrooms and chop into medium size chunks. Add to hamburger meat and cook with lid on over medium heat approximately 20 minutes. Add 4 cans of tomato sauce and 1 package of chili mix. Simmer over low heat approximately 1 hour. Serve with corn chips, sour cream and cheese.
Trim excess fat from pork chops. Brown in frying pan thoroughly on both sides. Salt and pepper to taste. Place in a deep baking dish. Mix baked beans, chili sauce, brown sugar and Worcestershire sauce. Pour over pork chops and top with pepper rings. Bake at 375° for 1 hour.
Mix together. Pat into dish and bake for 10 minutes at 350°. Cool.
Melt butter and chocolate together. Add to eggs, sugar and flour. Mix well. Add vanilla. Pour into shallow, greased pan (11 x 7). Bake at 375° for 30 minutes. Sprinkle with 10x sugar.
Place corn in ungreased 2-quart casserole. Top with chicken and olives. Mix soup, chilies, pimientos, sour cream, salt and cumin; spread over the chicken mixture. Sprinkle with chips. Bake, uncovered, in a 350° oven for 40 to 45 minutes.
Mix all ingredients; pour into pie shell and bake in 350° oven for about 50 minutes. Cool before cutting.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press equal portions onto bottom of 24 lightly greased or paper cup lined muffin cups.
Layer the fruit in casserole dish. Mix the flour and sugar and sprinkle over the fruit. Next, add butter and crackers (mixed). Sprinkle 6 tablespoons reserved liquid on top. Bake at 350° for 45 minutes to 1 hour.
Chop artichoke hearts; mix with other ingredients. (I mix in the bowl I'm using to bake.) Bake at 350° for 20 minutes. Serve with corn chips around baking dish.
Melt peanut butter and morsels in top of double boiler. (Don't let water boil.) Add marshmallows and noodles. Spoon onto waxed paper. Let cool.
Combine juices and sugar in a punch bowl. Stir until well mixed. Add ginger ale and ice cubes. Garnish with orange and lemon slices, if desired. Yields 4 1/2 quarts of punch.
Heat oven to 400°. In a small bowl, combine pecans, 1/4 cup of Splenda and butter. Spread into pie pan. Bake for 6 minutes, then set on a wire rack to cool.
Pour pie filling into a 9 x 13-inch pan. Pour cake mix over top of pie filling. Spread out evenly. Do not stir. Cover with butter cut in patties. Bake at 350° for 35 to 45 minutes or until golden brown.
Combine fruit and sugar; let stand 12 to 18 hours in cool place. Sterilize canning jars. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim, if necessary. Pour hot preserves into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Brown meat; drain off fat. Add onion soup mix and 4 cups water. Add tomato paste and water. Add tomato soup and water. Simmer until onions are tender. Add chili powder and kidney beans. Cook elbow macaroni; add to chili.
Chop peppers and onions. Cover with boiling water. Let stand for 5 minutes. Drain. Add vinegar, sugar and salt; boil mixture 5 minutes. Pour into clean hot jars and seal immediately. Good with hot dogs and hamburgers or dried beans.
In a bowl, combine apples, chicken, mayonnaise, pepper, pimento, rosemary and lemon pepper. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad. Garnish with alfalfa sprouts if desired.
In a large bowl, stir together milk and syrup. Fold in whipped cream. Pour into aluminum foil lined 9 x 5-inch loaf pan; cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer.
Cook broccoli and drain. Combine soup, eggs, mayo and onion in large bowl. Add broccoli and 1 cup of shredded cheese; mix gently. Pour into 13 x 9-inch baking dish. Sprinkle with remaining cheese. Combine butter and stuffing cubes, then spread on top. Bake at 350° for 40 minutes.
Make a white sauce by melting butter, then mixing in flour and gradually adding milk. Mix the chopped onion into the sauce and bring to a boil. Allow sauce to cool and then mix the egg yolks in. Beat the egg whites until stiff, but not dry and fold them into the sauce very carefully. Add the fish to this mixture. Pour the mixture into a round baking dish (10-inch) and sprinkle with bread crumbs. Let bake for 1 hour at about 400°. Serve with melted butter.
Mix in freezer. Fill up with milk to line. This recipe has never failed. Enjoy!
Mix peanut butter, cream cheese and sugar with electric mixer until well blended. Add milk and blend. Fold in Cool Whip. Pour into crusts. Freeze. Serve topped with Hershey's chocolate syrup.
Mix ingredients together. Makes great sandwiches. Add lettuce and tomato to sandwich for extra taste and crunch.
Sift together flour, sugar, baking powder, soda and salt. Mix in wheat germ. Add all remaining ingredients and beat until well blended. Place in a greased 8 x 4-inch loaf pan. Bake at 350° for about one hour, or until done. Makes one loaf.
Mix potatoes, soup, sour cream and onions together; place in a casserole dish. Top with cheese and bake in a 350° oven for approximately 1 hour.
Mix broccoli, onion and green pepper; place in a lightly greased pie plate, 10 x 1 1/2-inches. Beat remaining ingredients 1 minute with hand beater. Pour into pie plate; bake 40 minutes at 400° until knife comes out clean. Let stand 5 minutes before cutting.
Stir lemon juice and sugar together until sugar is dissolved. Add whole cloves. Pour in chilled tonic water. Serve over 1 or 2 ice cubes in each glass. Garnish with a lemon slice and a mint leaf.
Cook beef until tender. Take beef out of juice and tear up into small pieces. Return to broth; add peppers, cheese and oregano. Simmer until ingredients are thoroughly blended, approximately 1/2 to 3/4 hour. Salt to taste.
Cook first four ingredients together. Brown four tablespoons butter in skillet; add flour to this and milk to make a gravy. Add mushroom soup and tuna. Salt and pepper to taste. Put in a casserole. Put cracker crumbs on top. Bake at 350° for 45 minutes.
Preheat oven to 450°. In plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are coated. Empty potatoes into a 13 x 9-inch baking pan; discard bag. Bake, stirring occasionally, for 40 minutes, or until potatoes are tender. Makes about 8 servings.
Let the water, milk and rice boil on medium heat until rice is soft. Add the eggs, sugar and vanilla and mix together well. Let simmer for about 5 minutes. Cool and pour into bowls. Sprinkle with cinnamon.
Put margarine in bottom of pan. Wash and slice squash. Add onion and pepper and salt to choice. Start to boil margarine with other ingredients in pan also, then cover and turn down to low temperature. Cook until tender. Serve.
Cook sugar, cocoa, margarine and sweet milk 1 minute after boiling good. Remove from heat. Add oatmeal, coconut, nuts and peanut butter. Mix well.	Take out by teaspoon and drop on greased paper.
Place first eleven ingredients in microwave covered dish. Microwave at High for 10 minutes, Medium-high for 10 minutes and Low for 30 minutes. Stir. Add more water, if necessary. Microwave until tender. Add vegetables. Microwave at High until tender. Gradually sprinkle four tablespoons of flour over stew while stirring. Cook (microwave) until thickened, stirring once. May also be cooked conventionally.
Combine flour, baking soda and salt in mixing bowl. Combine shortening, sugar, egg, milk and vanilla. Add to flour mixture. Beat until smooth. Pour into greased and floured 9-inch square pan. Bake 25 to 30 minutes at 350°. Cut into 3-inch squares and serve warm with hot vanilla sauce.
In medium bowl, combine oatmeal, flour, sugar, baking powder and salt. Stir to mix. Make well in center; add pumpkin, egg, butter and vanilla. Stir until dry ingredients are moistened. Stir in raisins and nuts. Spread mixture in a 9 x 9 pan that has been greased. Bake at 350° for 35 to 40 minutes or until firm and lightly browned. Let cool in pan. Cut into bars.
Melt chocolate in double boiler. Stir in rest of ingredients and dump onto foil. Let it set hard and break into pieces.
Combine potatoes, seasoning mix, milk, butter, ham, beans, and water in 2 quart saucepan. Simmer, covered, for 20 minutes. Stir occasionally. Gently stir in apple. Simmer, covered, for 5 minutes, or until potatoes are tender. Makes 3 to 4 servings.
Combine all ingredients with melted oleo. Mix well with mixer. Pour into unbaked pie shell. Bake on bottom rack of oven at 350° until set, approximately 30 to 40 minutes.
Saute onion in butter. Combine remaining ingredients and heat (mix all ingredients together). Pour in casserole; bake at 325° for 20 minutes.
Stir sugar and canned milk until dissolved, heating slowly to a slow boil (will scorch easily). Place cream of tartar on side of pan and dissolve before mixing thoroughly. Cook slowly to soft ball stage. Add Karo syrup. Set aside to cool. Add vanilla and butter. Cool to thumbprint. Beat until smooth. Add nuts and pour into greased pan.
In large bowl, combine the flour, sugars, baking powder and shortening by working into crumbs with fingers. Set aside.
In cup beat together milk and egg. In medium bowl, combine dry ingredients. Pour egg mixture into dry ingredients. Stir in onion.
In a 1 1/2 quart microwave safe dish, stir together the sugar, cocoa, salt, milk and vanilla. Mixture will be stiff. Top with the stick of butter. Microwave at high for two minutes. Stir until smooth and blend in the nuts. Pour into 8-inch square dish lined with wax paper and refrigerate until firm. Cut into squares.
Cut bread slices in half and arrange in bottom of a greased 9 x 13-inch baking dish. Brown and drain sausage. Spoon sausage over bread. Sprinkle with cheese. In a mixing bowl beat eggs with milk, mustard, salt and pepper. Pour over sausage. Refrigerate overnight. Bake at 350° for 35 to 45 minutes.
Heat all ingredients except oranges. Reduce heat, cover and simmer for 20 minutes. Strain punch and pour into punch bowl. Float oranges on top. Makes 32 (1/2-cup) servings, 85 calories per cup.
Soak cucumbers in lime water overnight. Wash 3 times and soak for 3 hours in cold water. Drain.
Combine sesame seed, flour and pepper. Dip chicken parts in soy sauce and dredge in sesame seed mixture. Arrange in baking dish; drizzle with melted margarine. Bake at 400° for 40 to 45 minutes or until chicken is tender.
Mix apples, cinnamon and sugar. Set aside. Put other ingredients in large bowl and beat together until smooth. Grease and flour tube pan. Put layer of batter and layer of apples. Continue layering; end with layer of apples on top. Bake at 350° about 1 1/2 hours or until done. Test with toothpick.
Break chocolate into a bowl, heat some water in the saucepan over a low heat, until it just begins to bubble. Keeping the heat on low, place the bowl over the saucepan. Stir the chocolate with a wooden spoon until it completely melts. Turn off the heat. Very carefully move the saucepan and the bowl from the stove to a mat or dish towel.
Place sliced apples in a 9 x 13-inch baking dish. Combine flour, sugar, baking powder and salt. Cut in egg with pastry blender until crumbly. Sprinkle mixture over apples. Pour melted butter over top, then sprinkle lightly with cinnamon. Bake at 350° for 45 minutes. Serve with ice cream or whipped cream.
Chop or mince all vegetables. Simmer on low heat in a covered pan for 25 to 30 minutes. Refrigerate.
Cook broccoli partially according to package directions; drain. Layer broccoli and rabbit in 9 x 13-inch baking dish. Combine mushroom soup, mayonnaise, milk and lemon juice in bowl; mix well. Pour over layers. Sprinkle with cheese. Bake at 350° for 30 minutes.
Melt margarine. Blend in flour and salt. Cook over low heat; stir until smooth and bubbly. Remove from heat and gradually stir in milk. Return to heat and bring to boil, stirring constantly. Cook 1 minute. Remove from heat. Stir in spinach and onion. Beat Egg Beaters; fold in spinach mixture. Put in greased casserole. Bake at 325° for 50 minutes.
Cook eggs, vinegar, sugar and salt together, stirring constantly. Remove from heat and add butter and cream cheese. Whip until smooth. Chop up an onion and green pepper very fine and add to the mixture. Refrigerate overnight. Makes 1 pint.
Combine soy sauce, honey, oil, garlic and Five Spice powder. Pour over chicken. Marinate 4 hours. Remove wings and place on a broiler rack. Bake at 375° for 45 minutes, turning and basting every 15 minutes.
Combine cream cheese, sugar and mayonnaise until smooth. Add other ingredients, folding Cool Whip in last. Refrigerate overnight before serving.
Brown steak and onions together in a large skillet. Take out of skillet and set aside. Brown flour (as if to make gravy). Add milk and stir. Add your tomatoes and mushroom steak sauce. Simmer for a few minutes.	Add green beans. Let simmer for a few more minutes on low heat. Add your meat with onions. Pour into a casserole dish. Spread mashed potatoes on top. Brush top of potatoes with melted butter. Bake until potatoes turn a golden brown at 325 to 350°.
Preheat oven to 450°. Sift together dry ingredients. Cut in shortening until coarse. Make a well in center and pour all the milk. Stir until barely damp. Drop by spoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes.
Mix egg with the milk then add the remaining ingredients. Spread in well greased loaf pan. Sprinkle with cinnamon. Serve with milk. Keep remaining loaf in refrigerator. Heat slices if desired in microwave.
Preheat oven to 350 degrees. Bake in a sheet cake pan for 35 to 45 minutes.
Cream sugar, shortening and oleo. Add one egg at a time. Beat well. Add flour and milk, ending with milk. Add vanilla. Bake at 325° for 1 hour in floured and greased tube pan.
Mix first ingredients with mixer. Add bleu cheese and mix on slow to stir in. Great with fries, wings, and terrific on baked potatoes. ENJOY!
Soak greens in several changes of cold water; drain. Transfer to a large saucepot; cover and cook over medium-high heat, stirring occasionally until stems are just tender, 8 to 10 minutes. Drain and cool slightly; coarsely chop. Add salt pork to large skillet and cook over medium heat until crisp, about 5 minutes. Add pepper flakes and salt. Stir in chopped greens; cover and cook until tender, about 15 minutes. Makes 5 cups.
Mix ingredients well. Let set overnight all but the vinegar. Pour vinegar over mixture the next day and cook until brown. Do not add water.
Peel and mash avocados. Add salt and lemon juice. Stir in Worcestershire sauce, garlic, pepper and onion. Add hot pepper, if desired, and onion seasoning to taste. Serve with crackers. Yields 1 1/2 cups.
Combine the red pepper, garlic powder and seasoned salt in a shallow bowl. Add the beef and mix with hands to coat each piece. Preheat the broiler (in the bottom of the stove) or prepare the barbecue grill so that you have hot coals. Thread the meat, alternating with onions, onto 12-inch skewers. Broil in the oven for 4 to 5 minutes or until the meat is tender. Cook on the grill, on all sides, until the meat is tender.
Crumble ingredients with pie blender. Beat 1 egg in cup and finish filling cup with ice water. Mix all together. Roll into crust. Makes 2 (2-crust) pies or 4 single or 8 apple dumplings. Crust freezes well.
Line a 9 x 13-inch pan with double thickness of wax paper. Sift dry ingredients together. Beat egg whites until frothy and add 1/2 cup sugar making high peaked meringue. Cream lard and add sugar. Beat until fluffy and add milk and dry ingredients alternately. Combine with meringue and put in pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Mix meat, chopped celery, green pepper, onion and carrot in a mixing bowl. Add egg, cracker crumbs, salt, red pepper and black pepper. Mix thoroughly with generous amounts of ketchup.
Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly and chop. Place broccoli in a Dutch oven; add water to depth of 1 inch. Bring to a boil; cover, reduce heat and simmer 10 to 12 minutes or until tender. Drain and set aside.
In saucepan combine soup and salsa. Heat thoroughly over low heat, stirring often. Serve over tortilla chips. Top with tomato, green onions and pepper.
Preheat oven to 350°. Cream the butter, sugar, egg and vanilla. Mix in salt, flour and coconut. Stir well. Reserve 3/4 cup for topping. Spread the rest in a greased 9 x 11-inch pan. Spread apricot preserves over mixture and sprinkle nuts over preserves. Crumble reserved 3/4 cup dough over top. Bake 30 minutes. Cool and cut into 24 bars.
Blend butter and flour. Add	milk and 1 egg. Cook until thickened.	Stir in salmon, onion, Worcestershire sauce, lemon juice, salt and pepper.	Cook until mixture begins to bubble. Add 1 egg.	Continue cooking until egg whites harden. Chill for a few hours. Shape into balls. Roll in crumbs. Dip into beaten egg again and roll in crumbs. Fry in deep hot fat. Yields 6 servings.
Add ingredients as listed, stirring after each addition, so that it is thoroughly mixed. Place in 4-quart container and bring to a boil, stirring to prevent scorching, then simmer for 20 to 30 minutes. Or, place ingredients in a 4-quart crock-pot and cook on low overnight.
Mix all; serve with vegetables or fill round loaf of pumpernickel bread. Cut out center and make cubes to dip in bread.