HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the water, butter and salt in a medium saucepan. Heat just to boiling. Immediately remove from heat and add the flour all at once. Stir with a wooden spoon until mixture forms a ball. Return to medium heat and cook, stirring constantly until paste has dried slightly. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, waiting until each is incorporated before adding another. When each egg is added and you start to beat it in, the mixture separates slightly and look like Southern dumplings. Continue beating until the mixture looks like mashed potatoes. Do this with each egg.
Put all ingredients in large bowl; beat until smooth. Drop onto hot griddle or frying pan. Serve with maple syrup or jelly, hot coffee or tea.
Brush pie shell with Worcestershire sauce. Add cheese, mushrooms, pepperoni, ham and olives, etc. Beat eggs, cream and hot sauce; pour over other ingredients. Top with onions rings, if desired. Bake at 350° for 35 minutes. Let set 5 to 10 minutes before cutting.
Mix cake as directed on box. Grease and flour 9 x 13-inch pan. Cover bottom of pan with coconut and nuts. Pour cake mixture on top. Mix margarine, cream cheese, powdered sugar, and vanilla until smooth and creamy. Spoon in globs on top of cake mix. Bake at 325° about 40 minutes.
Cook bacon until crisp; drain and reserve 1/4 cup drippings. Crumble bacon, reserving 2 tablespoons. Microwave beans as directed on package. Drain well. Add mushrooms and onion to reserved 1/4 cup drippings in large skillet. Cook on medium-high heat for 10 minutes; drain. Add bacon, hot green beans and pepper. Mix lightly.
Have a baked pie shell ready. Mix the water, sugar, cornstarch and jello in saucepan. Bring to boil. Put stemmed berries in pie shell and pour mixture over all. Top with Cool Whip.
Combine ground beef, potato, peas, corn, cauliflower, carrots and onion in a large cast-iron skillet. Add mushroom soup, spreading evenly over vegetables-beef mixture. Pour batter over all to create topping. Place skillet in a preheated 350° oven for approximately 45 minutes. Test corned beef topping with a toothpick for doneness. Remove skillet from oven. Let stand 10 minutes.
Mix together the sugar, cocoa, salt and milk in a glass bowl; top with 1/2 cup butter. Cook on High in 9 x 9-inch glass dish for 3 minutes. Stir well. Mix in nuts or leave plain. Refrigerate. Cut after 30 minutes.
Mix ground chuck, onion, garlic, salsa, salt and pepper. Cook until onions and garlic are tender. Layer meat mixture and flour tortillas until all are used. Sprinkle small amount of cheese between each layer. End with meat mixture. Sprinkle remaining cheese over top. Bake at 350° for approximately 30 minutes.
Preheat oven to 350°. Grease and flour 12 (3-inch) muffin pans cups (or use paper cups). Cream the butter with the sugars, coffee and vanilla. Beat together the eggs and milk. Combine the flour, salt and baking powder. Alternately add the wet and dry ingredients to the butter mixture. Stir just to combine (use wooden spoon). Add chips and walnuts. Fill the tins full. Bake 20 to 25 minutes (depending on your oven). Cool 5 minutes, then remove and cool on racks. Beat eaten soon after baking, but can be warmed in oven or toaster.
Mix 2 boxes of vanilla pudding and milk. Mix 1 cup at a time until all 5 are blended. Let set for a few minutes. Add Cool Whip to pudding mixture. In another bowl, mix cream cheese and condensed milk. Add to pudding mixture. Layer cookies on bottom and sides of pan. Pour in some of the pudding mixture. Add a layer of sliced bananas. Repeat layers several times.
Mix together. Put in greased casserole. Top with 3/4 cup crushed potato chips and 2 tablespoons grated Parmesan cheese. Sprinkle paprika over top. Bake at 350° for 30 minutes.
Saute first 3 ingredients until the cheese becomes stringy. Add remaining ingredients. Bake in buttered casserole or pan at 350° for 45 minutes or a little longer.
In a large bowl, combine the Cool Whip, lemonade and milk, blending well. Pour in graham cracker crust and chill for 2 hours.
On foil lay graham crackers. Boil in sauce pan butter and brown sugar. Pour on 100% of crackers and cover with foil and cook in oven for 10 minutes at 350 degrees.
In a large bowl, mix meat, oats, chopped tomatoes and chilies, eggs, onion, salt and pepper. Pour into a 9 x 13-inch baking pan and bake for 45 minutes at 350°. Then, if necessary, drain grease from pan. Pour tomato sauce over the top of meat loaf and bake for 15 to 20 minutes at 350°.
Brown sausage in skillet; drain. Mix eggs, milk, mustard and salt; stir in bread, sausage and cheese. Pour in greased dish; refrigerate for 2 hours or 24. Bake at 350° for 1 hour.
Pierce chicken breasts with a fork. Arrange in a 3-quart casserole. In a small bowl, combine remaining ingredients; pour over chicken. Cover. Microwave on High (power 10) for 11 to 13 minutes. Serve over rice. Makes 4 servings.
Cream butter and sugar together. Add 1 egg at a time. Add sifted flour, salt and blend in chocolate syrup, flavoring and black walnuts. Bake in 9 x 13-inch pan for 30 minutes. Make icing and pour over cake while hot.
Brown millet and onion in oil (or may omit this step and add to rest of ingredients without oil). Add enough water to tomatoes and soup to make total of 4 cups. Mix all ingredients and place in a 2-quart casserole. Bake at 350° for 1 hour. May top with Cheddar cheese if desired.
Combine sugar and cornstarch. Add boiling water gradually while stirring constantly. Boil 6 minutes, then remove from heat. Add butter, lemon juice, salt and nutmeg. Serves 6. Serve with bread, steamed or cottage pudding.
Preheat oven to 350°. Cream together margarine and sugar. Add eggs; beat well. Add dry ingredients alternately with banana, mixing well. Stir in nuts. Pour into 3 (8 1/2 x 4 1/2-inch) loaf pans, sprayed with vegetable Pam spray. Bake 40 to 50 minutes until toothpick comes out clean. (Freezes well.) Remove from pan. Cool on rack. Makes 17 slices (1/2 inch) per pan. Each contains 132 calories.
Place cubed potatoes (leave peeling on) in bowl. Pour oil over potatoes. Add dressing mix and toss well. Place on cookie sheet sprayed with Pam. Bake at 425° for 45 to 60 minutes or until tender.
Deep fry wings at 400° (high) for 12 minutes or until completely cooked and crispy, then drain. Pour melted butter or margarine over wings in a large bowl or pan, coating them. Then pour the hot sauce over the wings, again thoroughly coating the wings. (If cooking a larger amount or using a smaller deep fryer, cooked wings may be kept warm in oven at low temperature until others are ready.) Finally, sit back. Enjoy and have a fire extinguisher nearby, if desired.
Combine all ingredients, except 1/2 can onions, and mix well. Pour into dish. Sprinkle reserved onions on top. Bake at 350° for 1 hour.
Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 minutes. Any combination of fruits can be used. I recommend 1 can apple filling and 1 can of fruit cocktail.
Brown sausage and drain. Add celery and saute 10 minutes. Add rest of ingredients except peppers and simmer for about 40 minutes. Add green peppers and cook about 10 minutes longer. Serve with Parmesan cheese and Italian bread or over pasta.
Drain artichokes and crush smooth. Add rest of ingredients; mix well. Bake at 350° for 1 hour. Can be served at room temperature or hot with your favorite wheat crackers.
Brown onion in butter. Combine corn, rice, pimientos, pepper, sugar, salt and pepper. Beat in egg; pour in casserole dish. Butter; top with grated cheese and sprinkle with paprika. Bake 30 minutes at 350°.
Preheat oven to 325 degrees; use a 10 inch bundt pan. Cream butter, in small mixer bowl until thick and lemon colored.	Blend into creamed mixture. Add flour and baking powder alternately with milk, mixing well after each addition. Stir in 1 teaspoon coconut, rum, butter, vanilla and lemon flavorings.	Spoon into greased and floured bundt pan.	Bake for 1-1/2 hours or until cake tests done. Bring remaining flavorings, 1 cup sugar 1/2 cup water to a boil in saucepan; stir until sugar is dissolved. Pour half the mixture over cake in pan. Cool for several minutes, invert cake onto cake plate. Pour remaining glaze over top.
Brown meat; drain. Add cheese, stirring until melted. Add spices and mushrooms. Spread on party bread slices. Bake at 350° for 12 to 15 minutes. Watch time. Mixture may be frozen.
Cut squash in half, scoop out seeds and spread butter over cut wedges. Place cut side down in a greased baking dish. Bake at 400° for 30 to 40 minutes or until tender. Turn cut side up; brush with lemon juice. Place 1 teaspoon butter in each cavity. Sprinkle 1 tablespoon brown sugar over each acorn squash half; sprinkle with coriander. Return to oven and bake about 5 minutes or until sugar has melted. Yields 4 servings.
Combine mustard and jelly. Add wieners. Cook in crock-pot for 2 hours. Serve hot.
Preheat oven to 350°. Mix flour, baking powder, baking soda, salt and nuts. In a large bowl, beat margarine or butter, sugar and 1 egg until smooth. Add second egg and beat well. Stir in vanilla. Stir in apples. Pour flour mixture into batter. Stir until moistened. Scrape into a loaf pan. Bake 50 to 60 minutes or until toothpick comes out clean.
Beat eggs slightly; add corn syrup, salt, vanilla, brown sugar and butter; mix well. Stir in nuts. Pour into unbaked pie shell. Bake 35 minutes or until filling sets in 375° oven.
Combine ingredients and dip seasoned shrimp in batter. Fry until brown.
Mix vinegar with milk and allow to curdle. Add onion, garlic, parsley, mayonnaise, Blue cheese, lemon juice, salt, pepper and cayenne. Mix well and refrigerate.
Bring to a boil and strain 1 cup of the smallest berries, the sugar and the boiling water. Now add the cornstarch mixture. Cook over the fire for a couple of minutes, stirring constantly. Remove from fire and beat. Return to a slow fire and cook slowly until thick. Have ready a baked pie shell. Arrange the rest of the berries, which have been washed and picked over, in the pie shell. Pour the hot sauce over them. When cool, spread with whipped cream that has been sweetened with powdered sugar.
Pour cereals into large bowl and set aside. Combine chocolate chips, peanut butter and margarine in 1-quart microwave bowl. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
Combine butter, sugar and vanilla in a large bowl. Mix until smooth and creamy. Add chips and flour. Mix well. Form into small balls and place on an ungreased baking sheet. Press flat with bottom of glass dipped in sugar. Bake in a preheated 350° oven 16 to 18 minutes.
Sprinkle steak with paprika and allow to stand while preparing other ingredients. Cook steak and garlic in butter until meat is brown. Add onions and green peppers; continue cooking until vegetables are wilted. Add tomatoes and broth; cover and simmer about 15 minutes. Blend water with cornstarch and soy sauce. Stir into steak and cook until thickened. Serve over rice.
Pierce steak with fork on both sides and coat with oil. Place in large resealable plastic bag. In measuring cup, combine Fajitas Skillet Sauce, orange juice and oregano. Pour over steak. Marinate in refrigerator, 1 to 2 hours, turning steak occasionally. Remove steak; reserve marinade. Broil steak 4 to 5 minutes on each side, until cooked to desired doneness, basting often with reserved marinade. Serve with salsa. Makes 4 servings.
Mix all ingredients except soup. Shape into patties. Chill or freeze overnight. Remove from refrigerator. Roll in flour and brown in skillet (in Crisco or oil). Put in shallow pan. Cover with soup. Bake 45 minutes to 1 hour.
Peel and boil potato, when done, mash up with fork. Add pinch of salt and pour in a box of confectioners sugar. This makes a stiff dough. Roll out on a dough board that has been floured real good in a layer 1/4-inch thick. Spread peanut butter all over top. Roll up like a jelly roll. Makes 2 rolls if you like. Put in the refrigerator and chill. Cut with knife and serve.
Grease an 8 x 8-inch pan. Mix 1/2 the cheese with all other ingredients. Bake at 400° for 30 minutes. Turn oven off and sprinkle 1/2 the cheese on top. Remove from oven when cheese is melted. Cut into squares and serve warm.
Scrub potatoes well and place on oven rack. Bake at 375° about an hour to hour and a half (depends on size of potatoes). Potatoes should feel soft when squeezed with pot holder. Store the ones you are not using right away in plastic wrap in the refrigerator. They will keep at least a week. Heat in microwave and eat.
Heat oils, then put in vegetables and cook about 15 minutes or until tender. Stir occasionally. Dissolve 1/4 cup of broth and cornstarch, then add remaining broth and soy sauce; cook until thick. Pour over vegetables and heat. Serves 10.
Mix pretzels and oleo. Place in 350° oven for 15 minutes. Cool. Cream the sugar and cheese together; spread Cool Whip over cooled pretzels. Spread cheese mixture over Cool Whip. Combine boiling pineapple juice and water with strawberry Jell-O; cool. Add pineapple and strawberries to Jell-O. Chill and pour over layers.
Cut apples into quarters. Put 1 spoonful of peanut butter in center. Add raisins and eat.
In small bowl, combine flour, baking powder and salt; set aside. In medium bowl, with electric mixer at medium speed, combine margarine and brown sugar. Beat in eggs and vanilla until smooth. Stir in flour mixture and 1 cup crushed Butterfinger candy bars. Spread in greased 9 x 13-inch pan. Sprinkle remaining crushed candy bars over top of batter. Bake at 350° for 30 to 35 minutes. Cool and cut into 3 x 1 1/2-inch bars. Makes approximately 20 bars.
Dissolve yeast in warm water; add salt, oil and molasses. Stir well. Add wheat germ, flours, nuts and raisins. Use about 1 cup of white flour in kneading. Flour varies, so use enough flour to make a proper dough. Knead well. Set aside to rise until double in bulk. Knead again and form into 6 loaves. Let rise again in loaf pans.
Fry bacon in bottom of stew pot until crisp. Crumble bacon and add remaining ingredients. Simmer, stirring often until potatoes are tender.
Mash fruits until desired consistency and then blend in cream cheese. Keep cold. Serve with bagels, gingersnaps, etc. Yields 2 cups.
Combine first 4 ingredients. Cut in margarine with pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead about 1 minute. Shape dough into 12 balls. Place in an 8-inch square pan coated with cooking spray. Flatten dough slightly. Bake at 450° for 10 minutes. Makes 12 biscuits.
Cook rice and put aside. In a large bowl, combine rest of ingredients. Then add rice. Put in casserole dish and bake in oven at 375° to 400° for 15 minutes.
Spread croutons on bottom of greased 13 x 9-inch dish. Crumble sausage and cook until browned. Drain drippings and spread over croutons. Whisk eggs and milk. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage. Refrigerate overnight. Preheat oven to 325° and bake 50 to 55 minutes or until set and lightly browned. Yield 10 to 12 servings.
Fry bacon crisp, put aside. Brown hamburg with onion in a large skillet. Drain off. Combine all remaining ingredients. (Be sure to drain all liquid from beans.) Put in casserole. Heat in oven until hot through and through. Sprinkle bacon over and serve.
Heat oven to 350°. Blend together cake mix, pie filling and egg whites in a large mixer bowl. Beat for 3 minutes on medium speed. Combine sugar and cinnamon. Spread half of the batter in a greased 13 x 9-inch pan. Sprinkle 1/2 of sugar and cinnamon over batter. Repeat with remaining batter and sprinkle with sugar and cinnamon. Bake 20 to 35 minutes, until wooden toothpick, inserted in center, comes out clean. Cool.
In small saucepan, heat first 3 ingredients until very warm (120° to 130°). In large bowl, blend warm liquid, 1 cup all-purpose flour, 3/4 cup whole wheat flour, sugar, salt, yeast and egg at low speed until moistened. Beat 4 minutes at medium speed. By hand, stir in remaining wheat flour and enough all-purpose flour to form stiff dough. Knead for 5 minutes. Place dough in vegetable-sprayed bowl. Cover and let rise in warm place until double in size, 45 to 60 minutes. Then punch down dough. Divide dough in 20 pieces; shape into balls. Place on greased pan; cover and let rise for 30 to 45 minutes. Heat oven to 375°. Bake 15 minutes until golden brown.
Cook sausage and drain. Slice two eggs into 1 1/2-quart casserole dish. In saucepan, melt margarine and blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir sausage and corn into sauce and pour over eggs. Slice remaining eggs; arrange on top of mixture. Sprinkle with bread crumbs. Bake at 375° for 30 minutes or until heated through. Serves 6.
Peel avocados and tomato; mash together, leaving small lumps. Add all other ingredients. Mix well with hand. Add salt and stir with a spoon. Serve cold with taco Doritos.
Combine sugar, flour and salt in a heavy saucepot; add eggs and milk, mixing well. Cook over low heat, stirring constantly 25 minutes or until thickened. Remove from heat and stir in vanilla.
Preheat oven to 300°. Grease a 9-inch tube pan; line with wax paper and grease again (or use generously greased and floured 10-inch fluted tube pan). Sift together flour and baking soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients. Pour into prepared pan. Bake 1 hour and 15 to 30 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn out of pan; remove wax paper. Glaze and garnish as desired.
Cook the carrots and sweet potatoes until tender; drain. Pare, quarter, core and slice the apples, but not too thin. Alternate these in layers in a 2 1/2-quart baking dish. Season each with brown sugar, salt, pepper and fat. Add water. Cover and bake in a moderate oven (350°) for 30 minutes or until apples are tender. Remove cover and continue baking until top is golden brown. Serve hot.
Drain juice from one artichoke jar into frying pan. Chop both jars of artichokes and set aside. Saute onion and garlic in frying pan of marinade. Beat eggs. Add bread crumbs, salt, pepper, oregano and Tabasco. Stir in cheese, parsley and artichokes. Add onion mixture. Put in 7 x 11-inch greased pan. Bake at 325° for 30 minutes.
Pour water over oats. Cream shortening and add sugar. Add eggs, one at a time, then add flour. Fold in oats with dates and nuts. Bake at 300° for 60 minutes.
Cook and drain chopped spinach. Put 2 slices of bread in bottom of buttered loaf pan. Top with layer of spinach and cheese. Repeat, having cheese on top. Beat eggs; add milk and seasoning and pour over top. Bake at 350° for 45 minutes.
Heat butter until melted; add garlic. Stir in flour and salt and cook until bubbly. Stir in milk and broth and boil one minute, stirring constantly. Stir in 1/2 cup Parmesan, Mozzarella, onion, basil, oregano and pepper until cheese melts.
Cook vegetables. Drain. Mix next four ingredients. Stir in vegetables. Moisten cracker crumbs with butter, put half in casserole. Pour in a casserole dish. Put remaining crumbs on top. Bake at 325° until bubbly.
Mix first five ingredients together. Add Worcestershire sauce and spinach. Mix well. This needs to be made a day before or at least eight hours before serving.
Combine milk, pudding mix, rice and raisins in deep glass bowl (2-quart preferred). Microwave 11 to 13 minutes or until mixture boils. Stir once during last half of cooking time. Cool. Fold pudding, whipped cream and fruit together in large mixing bowl. Refrigerate until served.
Mix all ingredients; cook over low heat for about 45 minutes. Turn to moderate heat and bring to a boil; remove from heat immediately. Add the Certo; stir well. Put in jars.
Drain pineapple, reserving juice. Add water to juice to make 1 1/2 cups. Dissolve Jell-O in boiling water; stir in measured liquid. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened. Stir in pineapple. Spoon into 5-cup ring mold. Refrigerate about 2 hours until set but not firm. Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth. Refrigerate 1 1/2 hours or until thickened. Stir in walnuts; spoon into mold. Refrigerate 4 hours or until firm; unmold.
In large mixing bowl, cream butter and sugars. Gradually beat in flour and oats. Stir in chocolate chips; set aside 1 cup. Press remaining mixture into greased and floured 13 x 9-inch baking pan. Bake at 350° for 12 to 15 minutes or until edges are light brown. In small heavy saucepan over low heat, melt caramel candies with milk. Drizzle over base. Sprinkle with reserved oat mixture. Bake for 10 to 12 minutes. Cool. Cut into 2-inch squares. Makes about 2 dozen squares.
Mix sugar, flour and salt. Add cream, melted butter and vanilla. Pour into unbaked 9-inch pie shell. Sprinkle with nutmeg and cinnamon. Bake at 425° for 10 minutes, then at 350° for 1 hour.
Prepare asparagus and cut into 2-inch pieces. Cook in 1-inch of boiling salted water until tender. Make white sauce of butter, flour, seasonings and milk. Stir in cheese.
Mix ingredients well. Pour into greased 9 x 13-inch oblong pan or 2 round pans. Bake at 350° for 25 to 30 minutes, or until done.
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) for 45 to 50 minutes or until done. Remove from pan; cook on rack. Wrap and store overnight.
Fry bacon. Drain and crumble. Pour off all but 2 tablespoons drippings. Cut pineapple slices in half and saute in drippings until light brown. Combine other ingredients in skillet. Arrange pineapple on top. Heat until bubbly.
Saute onions and peppers in olive oil until onions are soft. Do not brown them. Pour in saucepan. Add tomato sauce and water. Simmer on low heat. Using the same skillet, brown beef and garlic. Pour in pan with onions and other ingredients. Add spices and salt to taste. Simmer for 20 minutes.
Open canister of French loaf and unroll. Layer with sliced pepperoni. Cover pepperoni with grated Mozzarella. Re-roll. Pierce with fork. Bake at 400° for 10 to 15 minutes until golden brown. Let cool 5 minutes. Slice into 1 inch strips. Serve hot.
Cream the oleo and sugar. Stir in oil and egg. Mix the rest of the ingredients. Preheat oven to 350°.	Shape 1/2-inch balls on lightly greased cookie sheet. Dip balls in green sugar and flatten with a glass dipped in sugar. Bake 10 minutes.
Mix walnuts, fruit and orange peel. Combine flour, soda, spices and coffee. Sprinkle over fruit and nut mixture. Cream the butter and sugar until fluffy. Beat in egg. Add honey and sourdough starter alternately with flour and nut mixture. Mix well. Spread on greased jelly roll pan. Bake in preheated 375° oven for 15 minutes or until done. Remove from oven. Frost with rum glaze. Cool. Cut into bars. Yields 2 dozen cookies.
Melt shortening in heavy skillet. Pour in rice and onion; brown over low heat, stirring frequently. Add broth and tomatoes. Do not stir. Cover and let steam over low heat for 30 to 45 minutes. Serve immediately.
Cream eggs and sugar. Add raisins, coconut, nuts and vinegar. Melt margarine and pour in mixture. Bake at 400° for 10 minutes. Then cut oven back to 350° and bake 20 minutes more.
Pour tomato juice over bread crumbs and let soak. Stir in cheese, melted butter and salt. Beat egg yolks and stir into bread crumb mixture. Beat egg whites until stiff and fold in thoroughly. Turn into buttered 6 cup casserole and bake in moderate oven (325°) for 45 minutes to 1 hour or until a sharp knife inserted in center comes out clean.