HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy large skillet brown almonds 5 minutes. Remove from skillet; set aside. In same pan cook mushrooms and onions in butter until onions are tender, not brown. Stir in flour and thyme. Add beef broth and milk or cream all at once. Cook and stir over medium heat until thick and bubbly. Cook 1 minute more. Stir in ham, parsley and half of almonds and mustard. Stir in hot cooked linguine. Place chopped spinach on a platter or individual plates and top with hot linguine mixture. Sprinkle remaining 1/4 cup almonds on top. Makes 6 servings.
Preheat oven to 350°. Grease 8-inch square baking pan. Mix brown sugar, flour and walnuts in small bowl. Stir in margarine until well combined. Reserve 1/3 cup crumbs. Pat mixture gently into pan. Bake 12 to 15 minutes. Meanwhile, in another bowl, beat cream cheese and sugar with electric mixer until smooth. Beat in remaining ingredients. Pour over crust. Sprinkle on remaining crumbs. Bake 25 minutes until set. Cool on wire rack, then cut into 2-inch squares and cut each square diagonally in half. Makes 32 cookies.
Boil macaroni in 2 quarts water until tender. Cook peas 15 minutes. Boil eggs. Mix all together. Put salt and pepper as you like.
Beat together	milk, sugar, salt and eggs. Add water, margarine and yeast to egg mixture. Add 4 cups flour; beat well. Mix	in remaining 2 cups flour and beat again. Can be refrigerated, then let re-rise and cook at 375° until golden brown. Roll into round shape; dip into hot butter and fold in half to make like crescent rolls.
Mix milk, sugar, butter, salt and marshmallows in a saucepan. Stir constantly. Heat to boiling. Boil 5 minutes. Remove from heat. Add chocolate chips. Stir until melted. Stir in vanilla and nuts. Spread in buttered pan or drop from spoon on wax paper.
Mix cake mix except reserved 1 cup with egg and 1/2 cup melted butter and spread on bottom of 9 x 12-inch cake pan. In bowl, combine pumpkin, eggs, milk, sugar and pumpkin pie spice. Mix and pour in cake pan. Take reserved 1 cup cake mix and add 2 tablespoons melted butter, 1/4 cup sugar and 1/2 teaspoon cinnamon. Mix until crumbly and sprinkle over pumpkin. Bake at 400° for 15 minutes, then at 350° for 45 minutes.
Mix butter, brown sugar, corn syrup and salt together. Boil 5 minutes. Stir until it boils, then don't stir. Stir in baking soda and vanilla. Pour over 6 quarts of popped corn. Bake for 1 hour at 250°, stirring every 15 minutes. Cool and store in airtight container.
Brown and drain meat. Mix all ingredients, except cheese, in a large pot. Add enough water so that macaroni is covered. Simmer for 20 to 30 minutes or until macaroni is soft. Top with cheese before serving if desired.
Preheat oven to 350°. Brown ground beef; drain. Add remaining ingredients and mix well. Pour in 13 x 9 pan and bake for 50 to 60 minutes. Makes 8 to 10 servings.
Mix with mixer the cream cheese, butter, eggs and powdered sugar. Spread on 2 butter crusts. Spread the drained, crushed pineapple over the filling. Slice the bananas over pineapple. Cover with La Creme whipped topping. Garnish with cherries and pecans. Top with shaved chocolate. Chill 1 hour.
Mix together first 3 ingredients; press into large baking dish. Bake at 325° for 20 minutes or until light brown. Mix together powdered sugar, cream cheese and Cool Whip; spread on cooled crust.
Combine all ingredients, except marshmallows. Press into cookie sheet; bake for 30 minutes. Remove from oven. Cover top of brownies with the marshmallows. Return to oven until marshmallows are golden brown.
With a fork, combine olive oil and dry white wine. Add garlic cloves (finely chopped), peppercorns (crushed), salt, Worcestershire sauce and paprika.
Spread sugar cookie onto ungreased pizza pan and bake (per instructions on cookie package) until done (slightly browned). Let cool. In a medium-size bowl, generously stir cream cheese with spoon or use mixer to eliminate lumps; add strawberry yogurt and mix until smooth. Spread cream cheese mixture over cool cookie pizza. Cover pizza with fruit. Just before serving, spray whipped cream on.
Thaw bread and flatten in jellyroll pan. Spread out. Pour batter over, sprinkle with bouillon granules and then seeds. Put grated cheese on top and press down. Bake at 375 degrees for 15 minutes or until golden brown. Cut as soon as you take them out of the oven.
Brown chops (optional). Place rice in 13 x 9-inch dish. Place chops over rice. Mix soup, water and celery. Pour over chops and rice. Cover with foil. Bake for 1 hour and 15 minutes.
Slice and seed enough peppers to make 2 gallons (mix as desired). To this, add boiling water to cover. Let stand 5 or 10 minutes.
Mix all ingredients and roll into balls. Cook on low for 1 to 1 1/2 hours. Do not brown meatballs; just put in sauce and stir occasionally.
Preheat oven to 350°. In saucepan, combine juice from the can of pineapple, half the juice from the jar of cherries and brown sugar. Bring to a boil and set aside. Place ham in a shallow baking pan. Make cuts on the top and sides of ham approximately 1/4-inch deep. Arrange pineapple slices with cherries securing with toothpicks. Pour the juice mixture over ham. Cover with foil and bake for 1 1/2 hours, basting frequently.
Combine all ingredients except onion. May need to add more flour or milk depending on how thick you want it. Slice onion into rings. Dip into mixture and deep fry. (Beer is good in place of or mixed with milk.)
Grease 15 x 10 x 1-inch jelly roll pan. Line with wax paper; grease paper with oleo.
Mix sugar, egg and margarine. Add milk and flour with soda. Shape into 2-inch roll and chill. Cut thin. Dip in sugar. Place on greased sheet. Bake at 350° for 6 to 8 minutes.
You take one slice of bread and you use a butter knife to smear your peanut butter all over the bread. Then you cut your banana into six round circles. You lay the banana circles on top of the peanut butter. Then clump your raisins on top of that. Take the other slice of bread and push it down on everything! It's real good. (I like mine cut into fourths.) Yum yum.
Mix the eggs, sugar, vegetable oil and vanilla. Sift together flour, salt, cinnamon, soda and baking powder and add to first mixture. Add remaining ingredients; mix in order given. Bake at 325° for 1 hour in 2 (8 x 3 3/4 x 2 1/2-inch) E-Z Foil loaf pans, bought at Bill's Super Value.
Mix all ingredients together in a jar. Keeps in a refrigerator for a long time. Excellent over fresh fruit.
Combine dry ingredients in a large mixing bowl. Blend egg, milk and oil and add to dry ingredients. Fold in blueberries. Spoon equally into lined muffin tin. Bake for 15 to 20 minutes at 400°. Makes 1 dozen muffins.
Combine all ingredients and mix well. Store in refrigerator overnight. Bake 1 1/4 to 1 1/2 hours at 350°. Serves 8.
Mix ingredients except cheese, paprika and parsley. Toss gently until well mixed. Place in greased 1 1/2-quart casserole. Bake in a 350° oven for 30 minutes. Remove from oven; sprinkle grated cheese on top. Sprinkle paprika on top of cheese. Return to oven and bake another 10 minutes or until cheese is melted and bubbly. Remove and sprinkle with chopped parsley before serving.
Mix all ingredients. Pour into shell and bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking 45 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Mix all ingredients. Spread in pan. Bake 25 minutes. Cool; frost with icing. Cut into bars, about 3 x 1 inch.
Mix all ingredients together; place in baking dish. Bake at 350° for 20 to 30 minutes. Top with potato chips, if desired.
Mix water, yeast, sugar and butter and let stand until bubbly (about 1/2 hour). Add egg, salt and about 5 cups of flour, a cup at a time. Transfer to floured surface and knead in remaining flour until smooth. Place in an oiled bowl for an hour or more, until doubled. Punch down dough and divide dough in half. Shape into loaves and place in oiled loaf pans. Let sit until double, about an hour. Bake at 375° for 20 minutes. Makes 2 oblong loaves.
Flour logs and roll out 3 inches long; a little larger than a pencil. Bake at 325° until brown, about 15 minutes. Do not grease pan!
In medium saucepan, over high heat, bring 1-inch water to boil. Place steamer basket in saucepan; add carrots and onions. Reduce heat to medium. Cover; steam until just tender (8 or 10 minutes). Remove basket from saucepan; keep vegetables warm. Place orange juice, brown sugar and fennel seeds in another saucepan. Cook about 1 minute, stirring until syrupy. Return vegetables to this mixture and toss.
Cook broccoli according to directions on package; omit salt. Mix together soup, milk, egg, mayonnaise and cheese. Place broccoli in a 10 x 6 1/2-inch baking dish, greased. Pour soup mixture over broccoli. Add dry bread crumbs that have been mixed with margarine on top. Bake at 350° for 45 minutes. Serves 6 to 8.
Arrange alternate layers of dry bread crumbs, applesauce and brown sugar in a casserole dish. Sprinkle cinnamon on top of each layer. Dot with butter; place on steamer plate and cook for 1 hour. If desired, the pudding may be set in the oven for a few minutes to crisp the top.
Combine rice, water and salt; bring to a boil. Reduce heat very low. Cover and cook for 15 minutes. Preheat oven to 350°. Chop mushrooms and saute in butter for 3 minutes. Add water or bouillon. Combine rice and mushroom mixture. Season with salt and pepper to taste. Spoon mixture in a greased 7-inch ring mold. Set in a pan of 1-inch water; bake 30 minutes. When done, invert on platter and fill with 2 to 3 cups cream fish or meat.
Boil chicken and dice. Squeeze water out of spinach. Combine chicken, spinach, Ricotta, Parmesan and garlic. Arrange crescents into rectangle, pressing edges together. Place chicken spinach filling in a roll down center of crescent rectangle. Top with Provolone. From mixture out, cut crescent out in strips. Alternately bring each strip up and over, forming braid. Bake at crescent instructions.
Saute sausage and drain. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in 9 x 13-inch dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Sift the first 4 ingredients. Combine sugars, oleo and eggs. Beat until creamy. Alternately add 1 cup milk and the first 4 ingredients. Lastly, fold in 3 1/2 cups of peeled and thinly sliced apples. Pour batter into 2 greased 9-inch deep pie tins. Sprinkle the topping on tops before baking. Bake at 350° for about 3/4 to 1 hour. Serve warm with whipped cream.
Place beef in roasting pan, uncovered, and put in 375° oven for 1 hour. Turn off the oven, but do not open the oven door at all.
Cream the butter, eggs, sugar and 1 cup flour. Use other flour to coat fruit. Add to mixture. Add nuts. Add flavoring last and bake at 275°. Cook with a pan of water under it. Takes about 3 hours to cook. Line your ungreased tube pan with 2 layers of brown paper.
Layer bananas and wafers. In large bowl, mix milk, pudding and Cool Whip together. Pour over bananas and wafers. (Makes large pudding.)
Melt margarine in a skillet and add onions and rice. Stir constantly until rice and onions are yellow. Put in rice pot and add marjoram, summer savory, rosemary and salt. Either use chicken stock liquid or dissolve 3 chicken bouillon cubes in 2 cups boiling water. Add to rice mixture. Cook as for regular rice.
Crush cookies. Mix margarine, sugar, cream cheese and Cool Whip. Mix milk and pudding. Layer, in large container, starting with crumbs, cream cheese mixture, pudding and ending with crumbs on top. Refrigerate.
Mix Eagle Brand and lemon juice. Add whipping cream which has been whipped fairly stiff. Pour into graham cracker pie crust or individual pie shells. Put in freezer in Baggie or Baggies. When ready to serve, sprinkle with graham cracker crumbs.
Put sliced pickles, pepper and onions into large bowl. Cover with ice water; let stand for about 1 hour. Drain. Put into large container that will fit into your refrigerator. Cover pickles, pepper and onions with the vinegar, sugar and spices. Mixture will stay for about 6 months in refrigerator.
Heat oil in skillet with pork (lightly seasoned with garlic salt), cut into bite size pieces. Add pineapple and green pepper. Turn heat down to low. When pineapple juice starts to thicken and brown, add cornstarch (into which vinegar, ketchup, soy sauce and garlic have been stirred). When pork and pepper are fork-tender, add thickening made of 2 tablespoons cornstarch and 2 tablespoons water and stir until clear. Serve over cooked rice.
Mix marshmallows, sour cream and vanilla together. Add pineapple, fruit cocktail and pecans. Mix well; put in refrigerator a few hours before serving.
Wash potatoes thoroughly and dry. Wrap with foil and bake in 400° oven for about 1 hour or until tender to touch. Unwrap and let cool 30 minutes. Cut potatoes in half lengthwise and scoop out the inside, saving the hulls.
Combine French fried onions, potato sticks and cheese puffs. Place in a 9 x 13-inch baking dish. Drizzle with melted butter; stir to combine. Sprinkle with taco seasoning; mix well. Bake at 250° for 45 minutes; stir every 15 minutes.
Prepare macaroni according to package directions; drain. Place onion and 1 tablespoon margarine in small saucepan. Over medium heat, cook until tender. Stir in flour, salt, mustard and pepper; cook 1 minute. Slowly stir in milk; cook, stirring until smooth. Add 3/4 of the cheese; stir until melted.
Brown hamburger; drain off fat. Add soup, milk and vegetable. Place mixture into greased casserole. Set Tater Tots on top. Bake at 350° for 35 to 40 minutes.
Boil macaroni in salted water until tender. Drain; rinse with cold water and drain again. Toss with salts, onions, eggs, celery, pimento and green pepper. Add peas and mayonnaise and mix well.
Mix thoroughly together the first 5 ingredients. Sift together flour and salt and stir in. Divide into 2 halves. Blend into one-half of dough, 1/2 teaspoon of red food coloring. Roll 1 teaspoon each color dough into a strip, about 4 inches long. Place strips, side by side; press lightly together and twist like a rope.
Melt margarine in saucepan over low heat. Add onion. Saute until tender. Add broccoli. Cook until broccoli separates, stirring frequently. Stir in mushroom soup, mushrooms and cheese. Cook over low heat for about 15 minutes.
Beat together until smooth cream cheese, sour cream and Miracle Whip. Spoon mixture on 12-inch round serving platter (recommend platter that has a lip). Cover with cocktail sauce. Sprinkle cheese, shrimp, onion and tomato. Cover and chill.
Peel the pumpkins and remove the seeds. Dice the peeled pumpkins and set aside. In a large pot, brown the onions and garlic in the peanut oil. Add the pumpkin, vegetable broth and optional pepper and season to taste. Cover and cook until somewhat smooth and thick. Mash some of the pumpkin with a wire whisk to help thicken. Cook approximately 1 to 2 hours.
Mix together both sugars and shortening. Add eggs and mix until fluffy. Add vanilla and then peanut butter. After mixing together, slowly add flour and soda mixture. When mixed, add your oatmeal and then pecans. Bake at 300° for 10 minutes.
Dissolve gelatin in water. Add ice cream and stir until melted. Add cherries, pineapple and pecans. Place in 2-quart mold and refrigerate. Serves 8 to 10.
Melt gelatin in 3 tablespoons water. Heat mushroom soup until hot, but not boiling. Add gelatin, then cream cheese and other ingredients. Place in mold and refrigerate overnight.
Prepare Dream Whip according to directions on the package and add softened cream cheese. Whip until smooth. Add pineapple and juice, nuts and the marshmallows. Refrigerate.
Skin chicken and trim off fat. Wash and dry chicken. Salt and pepper both sides. Sprinkle with garlic powder. Sprinkle each piece with a few drops of lemon juice.
Lightly grease an 8 x 12 inch pan. Pour peaches into pan. Mix together sugar and nutmeg. Sprinkle over peaches. Melt butter and pour over sugar and peaches. Cover top with pie crust, torn into pieces. Bake at 325 degrees for 35 to 45 minutes until crust is golden brown.
Melt butter in casserole dish. Add all ingredients. Heat until shrimp turn pink. Place in preheated oven to 350° for 45 minutes to 1 hour.
Cream butter and sugar; add vanilla and egg and mix well. Mix flour, cocoa and soda; stir dry mixture into first mixture. Add chocolate morsels and nuts. Bake in preheated oven at 375° for 8 to 10 minutes.
Mix all together and refrigerate for 24 hours. Arrange on a tray with cut up rye or wheat bagels and enjoy.
Drain pineapple; mix juice with pudding until dissolved and then fold in remaining ingredients and refrigerate until thoroughly chilled.
Grease a large ovenproof bowl. Pour the pineapple into the prepared bowl. Combine the sugar and flour and sprinkle over the pineapple. Sprinkle the grated cheese over the pineapple, then the cracker crumbs. Pour the butter over the top. Bake in a 350° oven for 30 minutes.
Cut off about 4 inches from the top of a large brown paper bag. Place popped corn in the bag. Sprinkle the nuts over the popcorn (don't shake the bag; nuts should rest on top of popped corn).
Wash and prepare all the vegetables. Combine in a large bowl and add the anchovies, olives and cheese. Toss well with your favorite Italian dressing or:
Cook artichoke hearts as directed on package. Drain and place in 3-quart ovenproof casserole. Stir in rice and shrimp. Mix remaining ingredients; pour into casserole. Cover and bake at 400° for 35 minutes or until most of the liquid has been absorbed. Stir before serving. Garnish with lemon wedges, if desired. Serves 8.
About 6 hours before serving: In large bowl combine yeast, salt, 2 cups flour and 1 cup sugar. In 1-quart saucepan over low heat, heat milk and 1 cup butter or margarine until very warm (120° to 130°). (Butter or margarine does not need to melt completely.) With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 2 eggs and 2 cups flour; continue beating 2 minutes. With wooden spoon, stir in enough additional flour (about 3 cups) to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. In necessary, add more flour while kneading. Shape dough into bowl, turning over so that top of dough is greased. Cover bowl with towel; let rise in warm place (80° to 85°) away from draft, until doubled, about 1 hour.
Sift flour once and measure; add baking powder and sift again. Cream butter; add sugar gradually and cream. Add beaten egg, then flour alternately with milk; beat. In heavy skillet, melt 4 tablespoons butter; add 1 cup brown sugar. Stir until melted. Add batter over skillet covered with pineapple. Bake at 350° for 30 minutes.
Do Not Cook Noodles. Spray a 9 1/2 inch x 13 inch pan with Pam. Then put some meat sauce on the bottom, then a layer of noodles, a layer of cottage cheese, a layer of each of the Colby cheese, a layer of mozzarella cheese. Continue to make layers until all of sauce, cottage cheese and other cheeses are used up, making sure there is a layer of Colby and mozzarella cheese on top. Sprinkle this with parmesan cheese. Cover with foil (that has been sprayed with Pam). Bake 1 hour at 375°. Take foil off for last 15 minutes of baking.
Add 2 cups sugar and boil 1 minute. Cool to lukewarm and pour over cabbage. Place in containers and freeze. This is much better after it is frozen.
Beat butter, sugar, Crisco and brown sugar. Add remaining ingredients. Drop by teaspoonful on cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix cake according to directions on box. Grease and flour 9 x 13-inch pan. Pour 1/2 of batter into pan. Bake in a preheated 350° oven for 15 minutes.
Mix first 4 ingredients. Add bacon strips on top. Bake at 300° to 325° for 1 hour.
Mix all ingredients except herb seasoning and refrigerate. Put herb seasoning in food processor and blend until smooth. Roll rice in small balls. Pour herb seasoning on aluminum foil. Roll rice balls to cover all in seasoning. Deep fry balls until golden brown. These balls can be frozen.
Place yeast in 2 cups water. Cream butter and sugar. Add egg. Add yeast to mixture; add flour and mix well. Drop by spoonfuls into greased muffin tin. Bake at 350° for 15 to 20 minutes.
Make 9-inch unbaked pastry shell. Pare, core and quarter apples, then halve crosswise to make chunks. (You should have about 7 cups.)
Melt marshmallows and butter in a large saucepan. Remove from heat and add vanilla and food coloring. Carefully stir in cornflakes until coated. Drop by spoonfuls onto wax paper. Shape into wreaths; decorate with red hots to make berries.
For your crust, mix vanilla wafers, pecans and melted margarine. Press 3/4 of mixture into 13 x 9-inch pan and set in freezer. Now set out your ice cream to soften. Melt your chocolate chips and set aside. In a medium bowl beat powdered sugar and margarine together; add eggs. Mix together with melted chocolate. Pour on top of your wafer mix, evenly. Then spoon ice cream evenly. Add your remaining crust.
Mix. Makes enough for 8 to 10 children. Beat with mixer until consistency of frosting. It may be applied with fingers to construction paper and sprinkled with glitter. Suds mixed in the morning will be good during the day.
Chop crab meat and combine with water chestnuts, soy sauce, mayonnaise and onions. Refrigerate. Serve with crisp crackers.
Blend all ingredients well. Chill at least 2 hours or overnight. Serve with sliced fruits and berries.
Mash bananas. Add flour, sugar, butter and nutmeg. Pour into buttered, 8-inch square pan. Bake at 325° for 30 minutes or until delicately browned on top. Cut into squares and serve hot or cold, dusted with powdered sugar. Can use whipped cream, if desired.
Mix eggs, raisins and vanilla; let stand at least 1 hour. Cream shortening and sugars. Stir in raisin mixture. Sift together flour, salt, soda and cinnamon; add to sugar-raisin mixture and blend well. Stir in oatmeal and nuts (dough will be stiff). Roll into small balls and place on lightly greased cookie sheet; flatten slightly. Bake at 350° for 10 to 15 minutes.
Preheat oven to 350°. Tenderize chicken with mallet to about 1/2-inch thick. Lay on piece of ham and thin slice of cheese. Roll up and hold with toothpick. Dip each in egg or milk, then roll in bread crumbs. Place in glass dish and bake about 35 to 40 minutes.
Drain juice of pineapple into a saucepan. Arrange pineapple slices in a shallow baking dish. Put a marshmallow in each pineapple hole. Heat the pineapple juice (about 1 cup) to boiling point then add the remaining ingredients. Pour over the pineapple slices. Put into a 350° oven about 10 to 15 minutes or until the marshmallows are melted and brown.
Cut bacon in half; wrap around 1 potato puff. Place on paper plate with plenty of paper towels (to soak up grease). You can put 6 or 7 on one plate. Cover with paper towel. Cook in microwave 4 to 5 minutes. Serve right away or reheat in oven.
In medium skillet heat oil. Saute onion and garlic for one minute. Add zucchini, yellow squash and bell pepper. Saute 3 to 4 minutes. Stir in reserved tomato juice, Italian paste, water, salt and pepper. Simmer for 5 to 8 minutes or until vegetables are tender. Stir in tomatoes and basil. Simmer for 1 minute. Prepare pasta according to package directions. Serve sauce over pasta. Garnish with olives and basil. Makes 6 servings.
Cut bread in 3-inch circles; butter one side. Put in small muffin pans, buttered side down. Bake 10 minutes at 400°. Cook mushrooms 3 minutes; drain. Sprinkle flour over mushrooms; stir completely. Add half and half. Stir until it boils and thickens. Remove from heat and add rest of ingredients. Fill cups; sprinkle with Parmesan cheese. Bake at 350° for 10 minutes, then eat. May be frozen too.
Lay pecan halves on foil-lined pan. Cover with 3 tablespoons of butter. Sprinkle salt to taste. Put in 300° oven for 15 minutes. Turn off heat. Leave in oven 1 1/2 to 2 hours with door closed.
Whip cream; fold in 1/4 cup sugar, instant coffee and flavorings. Beat egg whites until soft peaks form and gradually add 2 tablespoons sugar and beat to stiff peaks. Mix nuts and coconut. Fold egg whites into whipped cream. Spoon into metal ice cube tray; cover with nuts and coconut. Freeze.