HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, soda, cinnamon, sugar and salt together, then add yams,	cooking oil, water, eggs, pecans and dates. Grease and flour 2 (1 pound) coffee cans. Fill each one half full and bake 1 hour at 325°. Time will vary; may not take the entire hour. Remove from cans immediately.
Steep the 5 tablespoons tea in 2 cups of the boiling water for 4 minutes. Add the remainder of boiling water to the sugar and spices (best put in spice bag). Stir until dissolved. Add the remaining ingredients and bring to a simmer; do not boil. Keeps well in the refrigerator. Makes 1 gallon.
Cream sugars, vanilla, oil and eggs. Add flour and other dry ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 6 to 8 minutes, until edges are light brown. Makes 8 dozen.
Place blueberries in buttered 1 1/4-quart shallow baking dish. Combine sugar, orange peel, mace and cardamom. Sprinkle sugar mixture and pie crust mix in alternate layers over blueberries. Continue until all is used. Dot with butter. Drizzle lemon juice and vanilla over all. Bake at 350° for 45 minutes. Serve with whipped cream, if desired.
Prepare ahead 24 hours. Cook your favorite macaroni, drain and rinse in cold water. Mix together the Chili-O mix, ketchup, vinegar and mayonnaise; stir into macaroni. Add celery and beans; mix. Double for large bowl.
Combine all ingredients in bowl. Bake at 300° for 1 hour and 15 minutes.
Heat oven to 350°. Grease & flour a 10-inch tube pan. In a large bowl, combine cake mix, sour cream & sugar. Add oil, water, and eggs. On low speed, beat the mixture 30 seconds until moistened. On medium speed, beat for 2 minutes. Stir in nuts and sprinkles; pour into prepared pan. Bake in oven for 60 minutes or until cake tester comes out clean.
Brown hamburger meat and onion. Add salt and pepper to taste. Drain meat. Add beans, seasoning package and tomato juice. Mix well and simmer 15 to 20 minutes.
Melt stick of butter and saute onion in frying pan, then brown cut up chicken breasts. In another pot, mix rest of ingredients and simmer until melted. Boil spaghetti in chicken broth, then drain. Mix all together and put in 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Dissolve gelatin in cold water. Add boiling water, salt, lemon juice. Add sugar to peeled and sliced peaches. Combine whipping cream with cooled gelatin mixture and add peaches. Fill pie crusts and refrigerate.
Preheat oven to 350°. Grease an 8-inch square pan or have ready 12 to 18 cupcake liners in cupcake pan. Do not mix until all ingredients are in the bowl. Beat all ingredients until smooth with mixer. Pour into prepared pan or cupcake liners (1/2 full). Bake at 350° about 40 minutes for cake or 15 to 20 minutes for cupcakes. The top gets sticky as it cools.
Cream the Crisco, sugars, egg and vanilla. Combine dry ingredients. Add to Crisco mixture. Add chips and mix well. Bake at 375° for 10 minutes.
Heat oven to 350°. Mix milk and soup. Spread 1/2 cup of the soup mixture in ungreased rectangular baking dish, 13 x 9 x 2-inches. Top with 4 uncooked noodles. Mix chicken, Parmesan cheese, garlic powder, cottage cheese and spinach. Spread half of the chicken mixture over noodles in dish; top with 1/2 cup of the soup mixture. Repeat with 4 uncooked noodles, remaining chicken mixture and 1/2 cup of the soup mixture. Top with remaining uncooked noodles and soup mixture. Cover with aluminum foil and bake about 1 hour or until noodles are tender. Uncover and let stand 15 minutes before cutting. Yields 8 servings.
In a very large bowl, dissolve gelatin in water (hot). Stir in cold water. Chill until thickened but not set (45 minutes). Add mayonnaise and blend well. Stir in remaining ingredients. Spoon into a 12-cup mold. Chill.
Combine biscuit mix and water, stirring with fork until blended. Press mixture in bottom of lightly greased 12 x 8 x 2-inch dish. Bake at 375° for 9 minutes.
Cut cabbage in 6 slices and cook 10 minutes or until tender but crisp. Pour in buttered 2-quart dish. Saute onion, green pepper, sugar and butter. Add tomatoes, salt and pepper. Pour over cabbage and sprinkle with cheese. Bake at 350° until heated through. Can cut hot dogs and put on top.
Beat eggs and sugar together; add oil and mix well. Add dry ingredients and beat well. Add pumpkin and nuts. Mix well. Pour into greased Bundt pan. Bake at 350° for 55 minutes. Cool for 10 minutes, then turn out on rack.
In a saucepan, melt the oleo; stir in the soup mix and cornstarch. Add pineapple and lemon or lime juice. Arrange chicken and pineapple in a pan. Pour onion mix over and bake until tender in 350° oven.
Combine first 4 ingredients, mixing well. Add margarine, pecans, coconut and salt. Pour into greased and floured 9-inch glass pie pan. Bake at 325° for 35 minutes. Yield: 8 servings.
Mix together and store in a closed container in a dry place. This is delicious on many foods...salads, meats, vegetables (cooked or raw).
Mix dry ingredients. Cut in Crisco; add baking powder and milk, then yeast mixture. Store in refrigerator in covered bowl; use as needed. Roll out and make into rolls 30 minutes before baking. Let rise in a warm place.
Drain juice from pineapple and place in double boiler. Beat sugar, flour and eggs together, then add to hot pineapple juice and continue cooking until thick. While this cools, cut pineapple, oranges and marshmallows into small pieces. Whip the 1/2 cup cream and fold into the pudding mixture. Pour this over the fruit and marshmallows; add nuts. Stir all together and let stand before serving.
Dissolve Jell-O in water. Add pineapple, blueberries and chill. Mix cream cheese,	sour cream, powdered sugar and pecans. Spread on top of Jell-O. Chill.
Open the can of mackerel and drain off the fluid. Put the fish sections in a bowl. Gently open up the middle of the fish sections and remove the spiny bones. Dispose of the fish bones.
Combine sugar, butter, cocoa and milk in a saucepan. Boil and cook for 1 minute. Remove and stir in peanut butter, oats and vanilla. Beat until it loses its gloss. Drop by teaspoon onto waxed paper; cool 10 minutes.
Fry bacon in heavy skillet until brown. Remove bacon from skillet. Add okra to bacon drippings. Fry until no longer slimy. Add bell pepper, onion, salt and pepper. Fry until onion is clear. Add tomatoes and sugar. Cook, uncovered, for 30 minutes.
Saute meat and onion in shortening. Add kidney beans, chili powder, salt, Worcestershire sauce and tomatoes. Simmer 15 minutes. Pour into casserole dish and top with cornmeal batter made by mixing remaining ingredients. Bake 20 minutes at 425°.
Blend soup and milk in saucepan until smooth. Add tuna and heat thoroughly. While heating prepare 8 slices toast. Spoon mixture on toast and enjoy!
Place all ingredients (except Parmesan, lettuce and croutons) in a blender. Blend until creamy. Pour over lettuce which you've broken into small pieces. Toss with Parmesan cheese. Toss with croutons. Top with additional fresh ground pepper (to taste). Serves 4 to 6.
Combine soups, chiles, spices, Tabasco sauce and broth in large pan and heat until warm. Layer in large baking dish, beginning with layer of chips, 1/2 chicken, 1/2 sauce and 1/2 cheese and repeat layers. Bake for 30 to 45 minutes in 350° oven until bubbly.
Pour cereal into bowl; pour milk over cereal. Quick, easy and ready to eat in 15 seconds.
Make simple syrup of sugar and water. Put spices in a bag, tied at the top. Add bag of spices to syrup mixture; let stand for several hours. Remove spice bag. Combine syrup with all the juices. Serve.
Combine eggs, oil, sugar, zucchini and vanilla. Mix well. Sift flour, soda, salt, cinnamon and baking powder together. Add to zucchini mixture, blending well. Stir in chopped nuts and chocolate chips. Grease and flour lightly two 5 x 9 x 4-inch loaf pans. Pour batter into pans. Bake at 350° for about 1 hour or until bread tests done.
Place vegetables in a greased 8 x 12-inch dish. Mix soup, milk and 1/2 cup of the cheese. Put cubed chicken over vegetables. Cover with soup mixture, then with onions.
Heat first 2 ingredients on low heat until mixture bubbles or microwave 2 minutes, stir and microwave 1 minute more. Cool. Add eggs one at a time, while beating with electric mixer. Fold in flour, salt and baking powder and mix well. Add coconut, nut meats and vanilla. Place in greased 13 x 9-inch pan. Bake at 350° for 25 minutes. Cut while warm.
Melt oleo in a 13 x 9-inch pan in oven. Sprinkle cracker crumbs over melted oleo. Pour condensed milk over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes at 350° (325° for glass pans). Cool thoroughly before cutting. Store, loosely covered, at room temperature. Makes 24 bars.
Cook roast on grill on medium-slow to slow for 2 hours with a pan of water beside roast. Internal temperature of roast should be 170° when done, or bake in oven at 325° for 2 hours. Baste frequently with sauce. Serve with sauce when roast is done.
Cut steak into 1/8 to 1/4-inch strips, 1-inch wide. Put aside. Cook and stir thin sliced onions in oil in large skillet on medium high heat for 3 minutes or until lightly browned. Remove and keep warm. Add beef strips (1/2 at a time). Cook and stir 3 minutes. Add barbecue sauce and onions. Heat until hot.
Mix together. Bake at 350° in 9 x 13-inch pan for 55 to 60 minutes. Rub butter around pan.
Mix dry cake mix, 1 egg and oil until crumbly, reserving 1 cup. Pat remaining mixture lightly into an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°.
In 10-inch skillet over medium heat, heat 1 tablespoon oil. Add onion and chili powder. Cook 5 minutes, stirring frequently, until onion is tender and well coated with powder. Remove from heat. Let cool. Spoon onion into large bowl. Wipe out skillet. Add beef, bread crumbs, egg and salt to onion in bowl. Using hand or wooden spoon, blend well. Shape into 1-inch balls. To skillet, add remaining 2 tablespoons oil. Heat over medium-high heat. Add meatballs. Cook about 12 minutes until browned on all sides and cooked through. Stir in taco sauce and tomatoes. Bring to boil. Reduce heat to low. Simmer for 5 minutes.
Mix flour and shortening 1 minute on low speed. Add remaining ingredients slowly and mix for 40 seconds on low speed. Mix with minimum handling to form a dough. Scale 5 ounces for bottom crust and 4 ounces for top crust. Let stand 10 minutes in refrigerator before rolling. Bake pie shell 8 to 10 minutes at 450°.
Preheat oven to 350°. Mix ingredients, except Kisses. Roll into little balls (optional: roll cookie balls in sugar). Bake 6 to 8 minutes. Place Kisses on top. Bake an additional 2 minutes. Cool.
Melt marshmallows and condensed milk in top of double boiler. Mix with other ingredients. Roll in crushed nuts. Makes 2 long pecan rolls or several small ones.
Add shortening to boiling water. Bring to boil. Add flour; stir vigorously until ball forms. Cool slightly and add unbeaten eggs, one at a time. Mixture will be stiff. Drop by spoonful. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 30 minutes. (See Custard Filling for stuffing.)
Melt margarine; add flour and nuts and spread in 13 x 8-inch pan. Bake at 350° until light brown. Whip 2 packages Dream Whip with 3/4 cup milk. Add 8 ounces cream cheese and 1 pound powdered sugar. Pour on cold crust. Spread cherry pie filling over top.
In a punch bowl, layer, starting with cake, pudding, fruit and Cool Whip. Make approximately 3 layers of the sequence. End with Cool Whip and chill.
In a large bowl, combine flour, soda, cinnamon, salt, brown sugar and granulated sugar. Mix thoroughly. Add rest of ingredients and stir until well combined. Drop by heaping teaspoonfuls on ungreased baking sheets. Bake at 350° for 11 to 12 minutes, until lightly browned.	Makes 48 cookies.
Mix together hamburg, onion, soup, oatmeal and eggs. Shape into balls; place on cookie sheet and brown in 350° oven for 15 minutes.
Brown sausage; drain. Combine all ingredients. Place in a covered bowl and refrigerate overnight. Pour into a greased 9 x 13-inch pan. Bake 45 minutes at 350°. Excellent for brunch. Serves 6 to 8.
Cook soup bone and chuck meats until tender; add mixed vegetables, macaroni, onion and corn until tender. Add tomatoes and okra. Season.
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and the mix is blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavoring; 2 or 3 different choices of color can be used by dividing the mix. Roll into 1-inch balls. Place on a sheet of waxed paper. Press with fork. Let stand, uncovered, 4 hours, or overnight, until mints dry and firm. Inside will be creamy.
In a 3-quart saucepan over medium heat in hot butter, cook cabbage and onion until tender, stirring occasionally. Stir in ham. Stir in soup and milk until smooth. Heat through, stirring occasionally.
I layer these items in my slow cooker. Mix the soup with 1/2 can of water and pour over the top. Cook on low all day.
Mix crumbs with other ingredients, except chicken and butter. Pound chicken breast halves until quite thin. Melt oleo and coat chicken breasts thoroughly. Let stand for 5 minutes only. Coat chicken with mix. Place in foil covered pan sprayed with Pam. Cover with foil or Saran if refrigerated until baking. Be sure the chicken is at room temperature before baking. If used promptly, place in 400° oven for 15 to 20 minutes only. It will depend upon the thickness. It is important not to allow them to dry out. May be served with mustard sauce.
Slice potatoes in bowl. Fry bacon and drain, set aside. Saute onion and celery in bacon grease. Pour off drippings leaving 1 Tbsp. in skillet. Add remaining ingredients, except bacon and parsley. Bring to boil for 1/2 minute to 1 minute. Pour over potatoes and toss. Add bacon and parsley. Let stand 3 minutes.
Peel banana and slice it in half (lengthwise). Wrap it with lumpia wrapper and fry it until brown.
Bring to a boil the butter, water and cocoa. Add all at once to mixture of first 6 ingredients. Mix well and pour in greased, oblong pan. Bake 20 minutes at 350°.
Crumble and fry hamburger and onion in skillet until hamburger is slightly brown and onion is clear; drain off all fat. Place pork and beans in large deep baking dish. Mix in molasses, ketchup and Worcestershire sauce. If pork and beans are too dry, may need to add 1/4 cup water. Mix 3/4 of hamburger and onion with pork and bean mixture. Place remainder of hamburger on top. Bake in microwave for 15 minutes on High, covered with glass lid or double plastic wrap. Serve hot. This goes well on cold winter evenings with a bowl of cole slaw and rolls.
Mash sweet potatoes in electric mixer. Add the sugar, eggs, vanilla, butter, cinnamon, nutmeg, and milk to the potatoes. Put in greased casserole dish. Combine brown sugar, chopped nuts, flour, and 1/3 cup butter. Crumble mixture on top of potatoes. Bake 25 to 35 minutes at 350°.
Melt margarine in large mixing bowl in microwave. Add cake mix and eggs. Mix well by spoon. Add anything to this such as chocolate chips, walnuts, sprinkles or mini M&M's. Bake at 350° for about 20 to 25 minutes or until it starts to turn light brown. Cool before you cut or it will get heavy.
Mix and sift flour, sugar, baking powder and salt. Cut in shortening. Combine milk and egg, add to flour mixture. Mix only enough to dampen flour. Fold in oat flakes.
Blend sugar, cocoa and cream of tartar. Slowly stir in milk until sugar is dissolved. Do not stir the mixture after it begins to boil. Cover for the first 5 minutes of boiling, then uncover and boil until soft ball stage. Remove from heat. Drop in butter, but do not stir. When fudge has cooled down some, add vanilla and nuts. Beat until creamy. Pour into a 9 x 9-inch dish.
Combine potatoes, onion, sweet red pepper, carrots and celery. Pour on the dressing and mix.
Cream oleo and sugar; add eggs. Beat until light and fluffy. Add soda, salt and vanilla, then beat in flour. Roll thin; cut with cutters. Place on greased cookie sheet. Add beaten egg whites on top of cookies, then sprinkle with sprinkles and nuts. Bake at 350° for 6 to 8 minutes.
Mix together the sugar, brown sugar and cocoa. Sprinkle this over cake in pan. Pour 1 cup of boiling water on top and bake at 350° for 30 minutes.
Mix all but tortillas and correct seasoning. Spread on tortillas and roll like you are making a jelly roll. Place the seam down on your pan. Cut into crosswise slices. Serve with bowl of picante sauce for dipping.
Cook broccoli in water with bouillon. Add ham and cheese. Mix flour, milk and pepper in blender. Add to broccoli slowly. Cook over low heat until thickened.
Melt butter; cool to room temperature. Combine butter, sugar, cinnamon, nutmeg, salt and egg in a large mixing bowl; beat well at medium speed of mixer. Combine water and soda in small bowl, stirring until soda dissolves. Add soda mixture to creamed mixture, beating well. Stir in molasses and flour. Drop dough by teaspoonfuls 3 inches apart onto greased cookie sheets. Bake at 350° for 7 to 9 minutes. Cool cookies completely on wire racks. Makes 8 dozen.
Melt almond bark in the microwave for 1 minute. Add almonds; mix well until well coated. Spread in butter pan. Chill until set. Break into pieces.
Preheat oven to 400°. Spray large baking sheet with nonstick cooking spray. In a large shallow bowl, combine buttermilk and red pepper sauce. On sheet of wax paper, combine cornflake crumbs, flour, salt and black pepper. Dip chicken pieces in buttermilk mixture. Dredge, coating completely, with cornflake mixture. Arrange chicken on prepared baking sheet; drizzle evenly with oil. Bake 30 minutes. Turn pieces over and bake 15 to 20 minutes longer or until cooked thoroughly.
Mix and freeze. Set out 2 hours ahead of time to let thaw. Serve in punch bowl with orange and lemon slices.
Put crackers in the bottom of a 9 x 13-inch pan. Mix the ice cream	and the pudding together, then add the milk. Mix well. Spread over the crumbs in the pan. Next spread the Cool Whip on top. Sprinkle with cracker crumbs. Put in the freezer and cut when ready to serve.
Cook chickens about 15 to 20 minutes (turn halfway through). Brown chickens in wok (6 minutes). Put back in sauce and simmer a while longer.
Cook macaroni and drain well. Add green peppers, onion, cheese, soup, milk and mayo. Bake for 45 minutes at 325 degrees.
Preheat oven to 350°. Grease and flour 2 (8-inch) cake pans. Cream sugar and shortening until light and fluffy. Stir in egg yolks, one at a time, beating well after each addition. Combine flour, baking powder and soda. Mix milk and vanilla. Add only dry ingredients and milk alternately to creamed mixture, beating gently after each addition. Combine beaten egg whites with salt and cream of tartar until stiff, but not dry. Fold into flour mixture. Spread batter in pans. Bake 25 minutes or until cake tester inserted in centers comes out clean. Frost with Caramel Frosting and garnish with Chocolate Curls. Serves 6 to 8.
Mix all ingredients except fruit in blender container until smooth. Turn into refrigerator tray and freeze at coldest point until firm around edges. Stir with spoon until smooth. Freeze until firm. Serve in squares with a fruit sauce. Makes 4 to 6 servings.
Prepare lasagna according to directions and drain. Prepare spinach according to directions; drain. Place enough spaghetti sauce in bottom of 9 x 13-inch baking pan to cover. Arrange one layer of lasagna in parallel strips on top of sauce. Top lasagna with cooked spinach. Arrange second layer of lasagna in parallel strips and top with a layer of sauce. Next add cottage cheese mixed with egg white, then layer slices of Mozzarella cheese on top of cottage cheese mixture. Add layer of lasagna and top with sauce and Parmesan cheese. Bake in 350° oven 30 minutes. Let stand for 10 minutes before cutting.
Put pan of milk in pan of water and heat. Beat eggs and add sugar. Mix about 2 cups of warm milk into egg mixture, then add it all to heated milk. When cool, add vanilla and strain.
Place cream cheese on flat plate. Cover with cocktail sauce. Put portion of crab meat on top, then use your favorite crackers (Hi Ho, Triscuits or sesame flavored crackers) on the side.
Brown veal or turkey, drain if necessary. Bring to boil tomato juice plus 3/4 can of water. Add bouillon, cabbage, celery, parsley and meat. Simmer until cabbage is tender (about 1/2 hour). Add vinegar and serve.
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, Crisco and water; blend well. Beat 2 minutes at medium speed. Pour batter into a 9-inch pie pan. Combine pie filling, lemon juice and spice. Pour into center of batter. Do not stir. Bake at 425° for 45 to 50 minutes, until crust is golden brown.
Mix and form into a ball. Roll in pecans. Refrigerate before serving. Serve with favorite crackers.
In large skillet, saute zucchini, peas, celery and onion in butter for 8 to 10 minutes or until vegetables are tender. Cover pan part of the cooking time. Stir in salt, oregano and garlic salt.
Step 1: In a mixing bowl, stir together mayonnaise, sugar and vinegar.
Preheat oven to 400°. Lightly oil 13 x 9-inch baking dish. Combine all ingredients, save for eggplant and olive oil. Brush both sides of eggplant slices with oil. Cook in skillet until golden, about 5 minutes on each side. Remove to platter. Spread mound of cheese mixture at the base of each eggplant slice, then roll it up. Arrange rolls seam side down in the baking dish. Cover dish and bake until heated through and cheese is melted, about 20 minutes. Remove rolls to warmed plates. Serve with fresh tomato sauce.
Combine first 5 ingredients and stir over medium heat until thick (approximately 12 minutes). Let cool. Add coconut and chopped pecans.
Combine pudding mix, egg yolks and milk in saucepan. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat, Cover surface of hot pudding with wax paper or plastic wrap. Cool.
Heat ingredients until butter melts. Pour into a pie crust that is partially done. Put into oven at 400° and bake 15 to 20 minutes.
Add yeast to water. Mix other ingredients together. Add yeast. Let rise 1 hour. Bake at 400° for 15 minutes.
Beat eggs, then add pineapple, sugar, vanilla and nuts. Combine baking soda, salt and flour into egg mixture. Pour batter into greased 9 x 13-inch baking pan. Bake at 350° for 40 to 45 minutes. A cream cheese frosting can be used or cake can be eaten plain. This cake is very moist.
Combine all ingredients; cook in slow cooker for 6 hours on low. Serve with crackers.
Combine sugar and syrup in large pan. Heat to boiling; turn off heat. Stir in peanut butter. Add Rice Krispies. Spread into 9 x 13-inch pan. Melt chips together over low heat. Spread over Rice Krispies mixture. Refrigerate until solid; cut into squares.
Mix vegetables and cheese. Add chopped eggs. Toss with enough mayonnaise to coat all ingredients. (Adjust amount of ingredients to suit individual taste.)
Mix first 4 ingredients together. Add egg yolks, milk, juice and grated rind. Beat with eggbeater. Fold in stiffly beaten egg whites. Bake in greased baking dish set in a pan of hot water for 45 minutes at 350°.
Bake brownie mix in a pizza pan, adding 1 extra egg. Cool completely.
Combine first 7 ingredients in large bowl and mix. Pour dressing over salad. Mix in crushed Doritos before serving.
Heat oil and garlic in skillet until lightly browned. Stir in slowly, water, parsley and oregano; add slowly, clams and juice. Cook until clams are heated through. Serve hot on cooked spaghetti or macaroni.
Put beef cubes in marinade and refrigerate overnight. Leftover marinade can be frozen or stored in refrigerator for one week. Tastes great when used with chicken kabobs, too!
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press diagonal perforation to seal. Place ham slices on rectangles. Spread ham slices with mustard. Sprinkle with cheese. Starting at short side, roll up each rectangle. Press edges to seal. Coat rolls with sesame seed. Cut each of the 4 rolls into 5 slices, forming 20 slices. Place each slice, cut side down, on an ungreased 12 x 15-inch rectangle baking dish. Bake at 375° for 15 to 20 minutes or until golden brown. Serve warm. Serves 8.