HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients (in order) by hand. Pour into unbaked pie shell. Bake on cookie sheet at 350° for 50 to 60 minutes.
Melt cheese in double boiler with soup and milk. Put all other ingredients together with cheese mixture. Sprinkle top with buttered bread crumbs and slivered almonds.
Add 1 teaspoon salt to 1 1/2 cups water and boil in medium pot. Add squash, onion and garlic. Boil for 35 to 40 minutes (or until soft). Drain water. Season with salt and pepper to taste. Sprinkle 1/8 teaspoon crushed red pepper flakes. Let cool. Add 1 cup sour cream. Warm up to serve. Serves approximately 4.
Place all ingredients except vinegar, salt and pepper in soup pot and simmer covered for 45 minutes, stirring occasionally. Add the cider vinegar; season with salt and pepper. Thin with water or chicken broth as desired.
Heat milk on stove. Pour hot milk into blender and add remaining ingredients and whip for approximately 15 seconds. Pour into mugs to serve. May use either marshmallows or Cool Whip to garnish.
Mix all ingredients well in a large mixing bowl. Lightly grease a 9 x 13-inch baking dish. Melt 1 stick margarine. Put all mixed ingredients into baking dish. Pour melted margarine on top. Sprinkle a little cheese on top after margarine is put on. Bake, covered, for 40 minutes at 350°. Remove cover. Let brown, if desired.
Steep tea bags in 2 cups of boiling water. Boil 2 more cups of water with 1 cup of sugar, cinnamon sticks and cloves for 10 minutes. Add to tea, then add orange juice, lemonade and cranberry juice. Refrigerate to serve. Mix with equal part water and heat.
Brown rice with butter in skillet, stirring continuously. Place in 1 1/2-quart casserole dish with the 2 cans of soup, undiluted. Add mushrooms. Bake, uncovered, about 35 minutes at 350°.
In a pie plate, dip chicken into egg. Coat with bread crumbs. In skillet, over medium-high heat, in hot oil, cook chicken 15 minutes or until browned on both sides. Remove; keep warm. In the same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. Makes 4 servings.
Line a large bowl with cookies. Layer with strawberries. Dissolve Jell-O in water. Slice bananas over strawberries. Pour Jell-O over layers of cookies, strawberries and bananas. Chill until firm.
In large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 9 x 13 x 2 baking dish. Pour cream over potatoes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 45 to 55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley, if desired. Yields 12 servings.
Sprinkle nuts over bottom of greased 8 or 9-inch square pan. Combine sugar and butter in saucepan. Bring to rolling boil, stirring constantly, 4 to 5 minutes or to 270°. Pour over nuts in pan. Sprinkle with chocolate chips. Cover for a few minutes, then evenly spread melted chocolate chips. Chill. Remove from pan, break into pieces.
Combine all ingredients in a 2-quart baking dish. Bake, uncovered, at 350° for 1 hour. Serves 4 to 6.
Warm peanut butter and butterscotch chips in microwave until melted. Stir in cornflakes until they are thoroughly coated with butterscotch mixture. Place tablespoon of coated cornflakes on waxed paper. Cool about an hour.
Roll chicken, cheese and a spoonful of sour cream in tortilla. Place each enchilada in oblong pan. Mix soup and rest of sour cream, chilies and olives; pour over top. Cover with remaining cheese. Bake at 350° for about 15 minutes, or until heated through.
Heat green beans in skillet. Add margarine, heat until melted. Stir in beaten eggs and mushrooms. Fry over medium heat until eggs are set. Add salt and pepper. Very Tasty!!
Mix cream cheese and eggs. Add sugar and vanilla; beat until smooth. Put 1 vanilla wafer in the bottom of 24 aluminum foil cupcake papers. Divide cream cheese mixture evenly in 24 cups. Bake at 375° for 8 to 10 minutes. Cool. Top with cherry pie filling. Refrigerate overnight.
Dice and peel apples. Add sugar and let stand 15 minutes. Pour in oil and egg. Stir. Sift flour into apple mix. Add cinnamon, soda and salt. Add vanilla, nuts and raisins. Grease a square pan. Bake at 350° for 50 minutes.
Cream butter and sugar together; add egg yolk and beat. Add flour and mix. Add maple flavoring and vanilla; mix well.	Spread on cookie sheet and bake at 325° to 350° for 15 minutes. Remove from oven and cover with chocolate chips. Place in oven for about 1 minute or until chocolate melts and can be spread.
Mix dry mustard and sugar. Add vinegar and eggs. Stir constantly on low heat until it comes to a slow boil. Serve with bologna, cheese and pretzels.
Cream butter and sugar. Add syrup, unbeaten eggs, salt, milk and vanilla. Beat together well. Add nuts. Pour into a 9-inch unbaked pie shell. Bake in a 350° oven for 45 minutes.
Melt chocolate over hot water in the top of a double boiler. Add sugar, salt, cinnamon and coffee. Stir in 1/4 cup of the water and cook over direct heat 1/2 minute. Add remaining water and milk; heat through and add vanilla. Serve hot. Serves 6.
In the bottom of a greased 13 x 9 inch pan, spread the croutons and cheddar cheese. In a bowl, beat eggs and milk with salt and mustard. Pour over the croutons and cheese. Sprinkle the crumbled bacon over the top. Bake at 325° for 45 minutes. Serve hot. Can be made the night before and baked in the morning.
Cook chicken parts in plenty of broth. Chop chicken and add to dressing mixture. Add broth from chicken or turkey until dressing is soupy. Mix with your hands. Spray baking pan or grease. Bake until done at 350°. If salt is added to chicken or turkey, don't add salt to dressing. Best way is to taste it.
Deep fat fry. Cut with grain, like steak finger strips. Mix egg, flour, milk and salt together. Batter and deep fry in Wesson oil or peanut oil.
First Layer: Mix 2 cups graham crackers with 1/2 cup margarine. Mix in 9 x 13-inch pan and bake at 350° for 5
Cook ground beef in microwave-safe dish for 2 minutes; drain. Mix spaghetti sauce with beef. Rinse jar with water. Pour water in beef. Mix egg with cottage cheese. Mix pepper with cottage cheese and egg. Put 1/2 of sauce in bottom of 9 x 13-inch dish. Spread out. Put 3 or 4 raw noodles on top of this. Then 1/2 of cottage cheese mixture. Then put about a handful of Mozzarella cheese on this. Put more sauce, 3 more noodles, more cheese and rest of sauce. Sprinkle Parmesan cheese on top. Cover with plastic wrap and cook on High for 8 minutes, Medium-Low for 30 minutes. Be sure all noodles are covered.
Separate rolls and place on 12-inch pizza pan, triangles toward center. Press seams together. Pinch up at sides.
In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside. (You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)
Mix lemonade and grape juices. Add ginger ale. Pour into large punch bowl. Add shaved ice or ice ring.
Cream cheese should be soft. Add Accent and Worcestershire sauce. Add green onions and beef; mix well. Shape into a ball and roll in chopped pecans. Refrigerate until ready to use.
Cut up and skin chicken. Put all ingredients in electric skillet. Cook at 200° for 45 minutes to 1 hour. Turn once.
Mix by hand. Put cherry pie filling in last and stir until mixed good. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine dry ingredients and mix well. Add water and mix again. Dip fish or shrimp into batter. Drain off excess. Fry in deep hot oil at 375° for 3 to 4 minutes. Drain on paper towels. Makes 4 servings.
Put wafers in plastic bag and crush using a rolling pin or a straight edge glass turned on its side. This takes lots of energy! Next mix in margarine with spoon. Add xxx sugar minus 1/2 cup and orange juice. Mix well. Roll into balls. Put remaining xxx sugar in bowl and roll balls in sugar. Eat and enjoy and be proud of you.
Beat the egg and add the cream and continue beating. Put dry ingredients into sifter and add alternately with molasses and sweet milk. Beat thoroughly. Bake at 350° for 45 minutes or until toothpick in center comes out clean.
Place about 1/2 of the lettuce in a 5-quart glass bowl. Top with a layer of beans, onion, turkey, zucchini, cheese, salami, remaining lettuce and tomatoes. Mix mayonnaise, mustard and horseradish; spread over tomatoes, sealing the edge of the bowl. Cover and refrigerate for at least 8 hours.
Preheat oven to 350°. In bottom of a 9 x 13-inch baking dish, combine rice, boiling water and scallions. Mix well.
In large bowl, beat sugar and butter until well blended. Add eggs and molasses. Stir in remaining ingredients. Cover and chill 1 hour. Roll dough on well floured board until 1/8-inch thick. Cut into shapes. Place on greased baking sheet. Bake for 10 minutes at 350°. Cool on rack. Decorate with Sugar Icing as desired. Makes 24 (5-inch) cookies.
Make a sauce with the first 8 ingredients. Add salt and pepper to taste. Hard-cook eggs or cook less time, if preferred. Shell while warm and put in shallow baking dish. Surround with the sauce and sprinkle with croutons. Reheat if necessary in slow oven (300°). Just before serving, sprinkle with parsley. Serves 6.
Cook pasta according to package directions and drain. Meantime, mix together all other ingredients, except scallions and red pepper flakes. Add sauce to pasta and toss well. Sprinkle with red pepper flakes and/or scallions if desired.
Heat oven to 350°. Grease and flour a Bundt pan. Place all ingredients into a mixing bowl. Mix on medium speed of electric mixer for 10 minutes. Pour into prepared pan; bake for 1 hour and 5 to 10 minutes. Cool for 10 minutes. Makes 12 to 16 servings.
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer about 20 minutes. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 30 minutes in boiling water bath. Makes 6 half pints.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 45 minutes or until set.
Cream the butter, sugars and vanilla together. Beat eggs and mix with the creamed mixture. Add flour, baking soda and salt. Stir in chocolate chips. Drop by spoonfuls onto a greased baking sheet and bake at 375° for 10 to 12 minutes.
Cook carrots until just tender; drain. Combine carrots, onion and pepper. Mix remaining ingredients until completely blended. Pour over carrot mixture. Refrigerate overnight.
Mix together and top with bread crumbs (buttered). Bake at 350° for 1 hour.
Cream butter, Crisco and sugar. Add eggs, one at a time. Sift flour, salt and baking powder. Add alternately with milk. Add extracts. Pour into greased and floured pan. Bake at 350° for 1 hour and 15 minutes.
Put 3/4 of crumbs in bottom of 8 x 8-inch pan. Melt marshmallows in 1 cup evaporated milk. Set aside to cool. Add peppermint flavoring and food coloring. Fold in cream (or Cool Whip). Pour over cookie crumbs. Sprinkle rest of crumbs on top. Freeze and remove an hour before serving.
Mix in order given. Grease and flour 2 large loaf pans. Pour in batter and bake at 350° for 45 to 50 minutes.
Place cookies 1/2-inch apart on pizza pan. Bake using package directions. Cool. Beat cream cheese, sugar and vanilla in bowl until smooth. Spread over cooled crust. Slice strawberries and mix with glaze. Spread over cream cheese mixture. Top with Cool Whip and cool until serving time.
First cream sugar and shortening together; then add eggs and beat. Cook box of raisins in water until tender and have 1 cup of raisin water. Then add soda to hot raisin water. Add the raisins and water, spices, cocoa and flour. Bake about 1/2 hour at 375° or until done.
Mix peanut butter, sugar and butter in a large bowl. Roll into small balls. Place	on wax papered cookie sheet. Freeze 1/2 hour. Melt chips, Crisco and paraffin in a double boiler. Dip balls into chocolate. Put in freezer for 1 hour.
Stir eggs in pan. Add salt and pepper. Spread bacon or sausage over top, then cheese. Drizzle milk over all. Dot with butter. This can be made up the night before and put into the refrigerator overnight. Bring out and bake 30 to 40 minutes at 350° for a 9 x 13-inch pan. Can be made in muffin tins for 10 to 15 minutes. May be frozen, brought out and heated in a 400° to 425° oven, preheated. Heat 10 minutes.
Mix all ingredients together. Place in a 9 x 13-inch baking dish. Cover with 4 or 5 strips of bacon. Bake at 325° for approximately 1 1/2 hours.
Combine all dry ingredients. Make a well in center and add rest of ingredients, saving blueberries (do not use hand mixer). After batter is mixed well, then add blueberries. Pour in greased muffin tins. Bake at 400° for 15 to 20 minutes. Makes about 2 dozen.
Make a layer of lettuce. Mix onion and celery and sprinkle over lettuce. Layer water chestnuts, then peas. Spread mayonnaise evenly over top and sprinkle with sugar. Refrigerate overnight. The next day, layer remaining ingredients over mayonnaise.
Press shredded carrot, zucchini and yellow squash between paper towels to remove excess moisture. Combine cheeses, grated onion and garlic in a large bowl. Stir well. Stir in shredded vegetables. Cover and chill at least 2 hours. Shape chilled cheese mixture into a ball. Combine cereal nuggets and parsley, stirring well. Coat cheese ball with cereal mixture. Wrap in wax paper and chill thoroughly. Serve with unsalted crackers. Yields 3 cups (23 calories per tablespoon).
Mix all ingredients. Put in jar. Use 1 teaspoon in cup of hot water. Add sugar, if desired. Enjoy!
Sift the flour with the baking powder. Cream the margarine and sugar until pale and fluffy. Add yolks one at a time. Beat well between each addition. Whisk egg whites until stiff; mix soda with orange juice. Add orange juice to the margarine and sugar mixture, mixing well. Alternate by adding to the margarine mixture a spoonful of flour and a spoonful of egg white, mixing well with a wooden spoon to avoid curdling. Stir in the orange rind; pour into a greased pan. Bake in a preheated oven for 45 minutes at 350° or for about an hour.
Combine first 7 ingredients. Add remaining ingredients. Bake at 350° for 45 minutes.
Pour hot water over raisins; cool. Beat eggs. Add sugar, salt, oil and pumpkin. Add flour, baking powder, soda and spices. Add water, raisins and nuts last; mix well. Batter will be thin. Pour into 2 small loaf pans. Bake for 45 minutes to 1 hour at 325°.
Beat sugar and oil. Add well beaten eggs. Combine flour, baking powder, soda and cinnamon. Mix together. Add carrots and nuts. Bake in three 8 or 9-inch pans at 325° for 30 minutes.
In large skillet, heat oil. Add chops, three at a time. Brown well on both sides. Remove and set aside. Add green pepper. Saute 3 minutes. Remove and set aside. Stir in flour; cook and stir for 1 minute. Blend in next 4 ingredients. Bring to boiling point. Return chops to skillet; spoon sauce over chops. Cover and simmer until chops are tender, about 1 hour. Stir in tomatoes and sauteed green pepper. Cover and simmer 5 minutes longer. Serves 6.
Mix well and add 1 beaten egg. Blend. Pour into buttered pie pan. Bake 40 minutes at 350°.
Mix cooked, drained broccoli with cooked rice. Add remaining ingredients; blend well. Place in slightly buttered casserole. Bake in a 350° oven until bubbly, about 20 minutes.
Place asparagus in shallow baking dish. Mix 2 tablespoons margarine with bread crumbs and set aside. Blend salt, pepper, flour and curry with remaining margarine. Add milk and cook. Add onion and pour over asparagus. Sprinkle with bread crumbs. Bake 15 minutes at 425°.
Bake at 350° on ungreased cookie sheet; flatten with glass dipped in sugar.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 15 minutes; lower temperature to 325°. Cook until firm.
Thaw pastry according to package instructions (approximately 20 minutes). While pastry thaws, soak the tomatoes in boiling water to soften. Cook the sausage, then cut into 1/2-inch slices. Cut these slices crosswise. Quarter the tomatoes.
In a large, deep skillet, brown both sides of the chicken strips in butter or oil. While the chicken is browning, add the mushrooms and onion. When the chicken is fully cooked, stir in the soup, seasonings and milk. Simmer for 10 minutes. Just before serving, stir in the sour cream and heat through. Serve over hot noodles. Serves 4.
Bake at 350° for 1 hour if placed in five (5) round cans or slightly longer if placed into two (2) loaf pans.
Combine all ingredients. Mix well. Put into large baking dish and cover. Bake at 325° for 2 1/2 hours. Uncover and cook for 30 minutes more.
Preheat oven to 350°. Cook spaghetti according to package; drain. Stir butter into hot spaghetti until melted. Stir in grated cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 8 x 12-inch pan. Spread cottage cheese over crust.
Mix sugars and milk. Bring to a full boil. Boil 5 minutes to 238°. Remove from heat and add remaining ingredients. Stir until mixture starts to lose its gloss. Pour into a buttered pan. Cut when completely cooled.
Mix all ingredients together just before serving. Add sliced bananas and/or apple chunks as desired.
Dissolve yeast in warm water and let stand 5 minutes. Place flours and salt in food processor bowl. Turn on machine and slowly add yeast-water mixture. Keep machine on until dough ball forms. Place ball in greased bowl. Cover with towel and let rise 1 hour in warm place. Punch dough down and turn out on lightly floured surface. Roll dough into a log about 1 1/2-inches thick. Cut into 12 pieces vertically. Roll each piece into 6-inch circle. In heavy skillet over high heat, cook one Chapati at a time, 1 to 2 minutes, until bubbles form. With tongs, turn to other side, 1 to 2 minutes until golden brown.
Brown hamburger; drain. Cook onions, pepper, celery and garlic in a separate pot until tender. Add to meat with the rest of the ingredients. Simmer 1 hour.
Mix all ingredients well. Dip bread coating both sides well. Cook on grill or frying pan coated with vegetable spray.
Mix all but butter; put into a 1-quart baking dish. Dot with butter. Bake at 325° for 45 minutes, or until knife comes out clean.
Whip together sour cream, Philadelphia cream cheese and packet of taco mix. Spread in pizza pan. Spread jar of taco sauce on top. Drop on lettuce, tomatoes and cheese. Serve with chips.
Slice beef across the grain into very thin strips. In skillet over medium high heat, in hot oil, cook beef, garlic and onion until beef is browned. Stir in soup, water and soy sauce (mix together in a bowl before adding). Add broccoli. Reduce heat to low. Cover and simmer until vegetables are tender. Serve over noodles.
Marinate the 2 steaks for an hour with Dale's seasoning sauce. Grill steaks to person's preference. Melt butter in a skillet. Mix mushrooms, onions, tomato and bell pepper and cook in skillet until onions are limp. Best to cook on low-medium setting. Pour ingredients evenly over the steaks and serve with side salad and baked potato or fries.
Heat drippings in skillet. Add remaining ingredients and 1/4 cup water. Cook, covered, over low heat. Stir occasionally. For crisp cabbage, cook 15 minutes. For tender, cook 30 minutes. Serves 4 to 5.
In casserole dish, place a layer of tortilla chips and top with chicken breasts. Cover with salsa and sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Cook broccoli until tender (if using frozen, cook as directed on package). Combine all other ingredients and simmer while broccoli is cooking. Add broccoli and simmer for 20 more minutes.
Wash berries, mash and strain. Bring juice to boil; add sugar and cornstarch. Cook 1 minute. Cool. Line baked pie shell with sliced strawberries. Chill 2 hours in pie shell.
Cream butter and sugar. Add eggs. Mix in flour, baking powder and salt. Add and mix milk and vanilla. Fold in blueberries. Bake at 375° for 25 minutes. Makes 16 to 18 muffins.
Combine broccoli, bacon, onions, raisins and nuts in large bowl. Combine salad dressing and vinegar in a small jar. Shake. Pour over broccoli mixture before serving. For an interesting twist, add red seedless grapes, split in halves, to the mixture.
Heat enchilada sauce and set aside. Brown ground beef and drain fat. In a large round casserole dish; pour a small amount of sauce (just enough to coat the bottom) and layer 3 tortillas. Spoon in 1/3 of the ground beef, 1/3 of the onions and 1/4 of the cheese; cover with sauce. Repeat twice, using all of the ground beef and onions and most of the cheese and sauce. Top with the last 3 tortillas; cover with remaining sauce and top with remaining cheese. Bake, uncovered, at 350° for 20 minutes.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. In large bowl mix flour, sugar, baking powder and salt. Cut in margarine until mixture resembles fine crumbs. Stir in walnuts. In small bowl, beat eggs slightly, then beat in milk and vanilla, mix well. Stir into flour mixture, just until moistened. Gently fold in blueberries. Pour into Bundt pan. Bake 1 hour and 20 minutes. Cool on wire rack 10 minutes. Remove from pan and finish cooling. Makes approximately 24 servings.
Mix popped corn and nuts on a cookie sheet. Combine sugar, margarine and Karo syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread out to dry. Break apart and store in a tightly covered container. Makes about 2 pounds.
Mix hash browns, margarine, sour cream, soup and onion together. Layer casserole dish with 1/2 of mixture and top with a cup of cheese. Top again with mixture and sprinkle with remaining cheese. Salt and pepper to taste.
Brown hamburger and onion and salt. Drain fat. Cook noodles and drain. Mix hamburger and noodles together in large casserole dish. Stir in creamed corn and oleo. Salt and pepper to suit taste. Bake in 350° oven until it bubbles. Remove from oven.
Brown potatoes in oil in skillet. Remove from pan. Fry bacon or sausage (brown ham if desired). Scramble eggs in skillet. Add meat and potatoes to eggs. Mix well. Salt and pepper to taste. In another skillet, heat tortillas, one at a time, in hot skillet. Take about 1 minute to heat both sides per tortilla.
Cook broccoli according to package directions; drain well. Saute onion and celery in margarine in nonstick skillet until clear. Mix broccoli, soup and cheese; add to celery and onion. Stir in rice, salt and pepper. Put into nonstick 1 1/2-quart casserole. Top with breadcrumbs. Bake at 350° for 35 minutes and serve.
Saute chicken breasts in butter or oil until done. Remove meat from bones, chop and set aside. Chop together the cheese and onion in a food processor and mix with the chicken. Fry the corn tortillas until soft and pliable. Stuff tortillas with chicken mixture and roll them up. Lay enchiladas in baking dish. Make a roux with the butter and flour. Add the chicken broth. Boil until thickened. Add the sour cream and chilies. Heat until warm. Pour sauce over enchiladas. Bake at 350° for 20 to 30 minutes. Serve with picante, tomatillo or other sauce of your choice.
Combine all ingredients thoroughly. Freeze in small individual portions. Remove from freezer 15 minutes before serving so that mixture will be slushy.
Break crackers apart and set side by side on cookie sheet. Melt margarine in saucepan. Add sugar and nuts, stirring constantly. Remove from stove. Spread on crackers. Bake at 300° for 12 minutes.
Put marshmallow cream in a bowl; set aside. Mix sugar, water and salt; bring to a boil. Boil hard for 2 1/2 minutes. Pour 1/3 syrup into cream and beat well. Pour 1/3 and beat well. Add remaining 1/3 and beat. Add vanilla and chopped nuts. Beat about 3 minutes. Put on wax paper by spoonfuls immediately, as it gets hard fast.