HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients; stir in potatoes. Combine milk and butter; add to potato mixture. Pour in shell and bake at 350° for about 40 minutes.
Cook rice as directed on box. Mix all ingredients in greased casserole. Top with grated cheese and almonds. Bake 30 minutes at 350°. Serves 6 to 8.
Bake cake according to package directions in a 9 x 13-inch pan. Cool cake. Poke holes in cake with a toothpick and pour the can of crushed pineapple (juice too) over cake. Let juice soak into cake about 30 minutes. Make the pudding according to package directions and pour over cake and pineapple layer. Once pudding has set up, spread with Cool Whip and refrigerate.
In Mixmaster, blend all, except pecans. Put in refrigerator until almost hard.	Roll into ball and then into finely crushed pecans. Serve with crackers.
Melt butter with milk. Stir in cocoa over low heat. Add to powdered sugar. Add nuts (optional).
Bake in shallow pan for 30 minutes at 350°. Continue baking and baste with sweet and sour sauce.
Mix all together. Sprinkle top with a little grated cheese and bake for 30 minutes at 350°.
Bring water to boil. Add rice and stir. Turn to low heat and cover; let stand 20 minutes. Fry, boil, bake or broil steaks. Cut into bite size pieces. Fry eggs individually. When everything is done, mix together all ingredients in large frying pan in butter and soy sauce. Heat thoroughly. Fry mixed vegetables and use as a topping for rice.
Slice meats and cheeses very thin or shred. Roll out bread to fit a cookie sheet (let edges of dough hang over sides). Layer meat and cheese down the middle. Fold dough over. Whip egg and brush over entire loaf. Bake for 25 to 30 minutes at 350°.
Preheat oven to 350°. Place biscuits on cookie sheet; form into crescents and taper ends. Brush lightly with egg white. Sprinkle with sesame seed. Bake about 15 minutes.
Beat the ingredients until smooth. Cook about 1/4 cup (small) or 1/3 cup (large) batter at a time over medium heat for about 2 minutes, turning once. You can help the batter spread out after pouring batter onto pan by rolling your pan.
Combine soup, milk, chicken, cheese, creamettes and onion. Put in a large bowl and place in refrigerator overnight. Add eggs just before placing in oven. Bake in a buttered pan for 1 hour at 350°.
Slice potatoes, then boil until soft. Drain and place in casserole dish. Put butter on top of potatoes, then mushroom soup. Place Velveeta chunks on top. Cook at 350° for 20 minutes.
Boil sugar, Karo, salt and water until forming hard mass in cold water. Beat whites of eggs until stiff and gradually pour on the hot syrup. Beat constantly. When mixture begins to stiffen, add nuts and raisins. Drop by teaspoonful onto plate oiled with Mazola.
Cream brown sugar, white sugar, eggs and salad oil together. Combine in another bowl the flour, baking powder, salt and soda. Stir to mix well. Add and stir in quick oats, chopped walnuts, coconut, chocolate chips and raisins. Combine the 2 mixtures in a large bowl on dishpan.
Beat all ingredients together until smooth. Refrigerate. Serve cold. This is a very delicious and nutritional drink. Serves 6.
Preheat oven to 350°. Grease and flour one 9-inch round layer pan.
Preheat oven to 350°. Roll cookie dough out on cookie sheet or in pizza pan. Bake until done. Let cool. Mix confectioners sugar, cream cheese and Cool Whip together; spread on cookie dough. Mix strawberries with glaze. Spread over cream cheese mixture. Refrigerate before serving.
Take giblets out of turkey. Rub turkey inside and out with salt. Push apples into body cavity. Place bird in large Brown-in-serve Bag. Tie securely. Turn him/her upside down in granite roaster or pan of choice and cook 2 to 4 hours at 300° to 350°. Makes its own juice. The suculents from the backbone run down into the breast while cooking, thereby enhancing the moistness of the breast. Never cook your bird breast up!
Melt margarine on medium-high heat in Dutch oven. Add onion, shallots and bell pepper. Saute until clear. Add seafood and cook several minutes. Add both cans of soup and seasoning to taste. Cook several minutes longer. Turn off heat. Cook rice separately with 20 ounces of water. Add cooked rice to mixture, mixing well. Spread in oblong glass Pyrex dish. Top with bread crumbs. Bake, uncovered, 30 minutes at 350°. Serves 4 to 5.
Sift together first 6 ingredients. Add remaining ingredients and beat together. Drop by teaspoons on cookie sheet 2 inches apart. Bake 8 to 10 minutes at 375°. Cool and fill with the following filling.
Heat oven to 350°. Cut thin slice from stem end of each green pepper. Remove all seeds and membranes. Cook peppers in boiling water for 5 minutes. Drain. Cook and stir meat and onion until tender. Stir in salt and garlic salt, rice and half of tomato sauce. Heat thoroughly. Stuff green peppers. Stand peppers upright in baking dish. Put remaining sauce over peppers. Bake 45 minutes, covered. Uncover. Bake 15 minutes longer.
Beat 2 eggs and add 1 can of pumpkin. Add sugar and spices. When blended well, add condensed Pet milk. Pour contents in 2 pie shells and bake at 350° about 45 minutes to 1 hour (until center rises round).
Cook sugar, syrup and water on high temperature. Mixture is done when you drop a small amount in 1/2 cup water, if string breaks like toothpick, then it is ready. Pour hot mixture into beaten egg whites (very slowly). Then add vanilla and chopped nuts. (Do not stir anymore.) Let set until firm and spoon drop onto waxed paper.
Bring water, cocoa, oil and oleo to a boil. Sift flour, sugar and salt in mixing bowl. Pour liquid ingredients into dry ingredients. Add the remaining ingredients, eggs, buttermilk, soda and vanilla, while mixing. Grease and flour cake pan. Pour into a 13 x 9 x 2-inch pan and bake at 350° for about 30 to 35 minutes or until done.
Mix flour and seasonings together. Roll chicken in flour. Keep remaining flour for later. Melt butter; brown chicken in butter. Add more butter if needed. Remove chicken; add mushrooms and fry for 5 to 8 minutes. Remove mushrooms; drain and set aside. Pour remaining drippings into baking dish. Add chicken, skin side up. Bake 35 to 40 minutes at 350°. Remove chicken. Put on warm platter. Pour drippings from pan into cup; let fat rise to top.
Brown ground beef and onions; drain. Add the rest of the ingredients; bring to a boil, then reduce heat and simmer until thickened.
Line pie plate with crescent rolls. Preheat oven to 375°. Saute zucchini and onions in butter. Mix all other ingredients together in large bowl and add zucchini and onion mixture. When ready, pour into pie plate. Bake for 20 minutes. Check after 10 minutes to see if crust is brown; if it is, cover with foil for remaining 10 minutes.
On each tortilla chip (flat and round works best), place refried beans (about a tablespoon), then onions (optional), taco or picante sauce, 1 or 2 sliced jalapenos (optional) and sprinkle with cheese. Microwave until cheese melts. Top with sour cream and black olives (optional).
In a saucepan, combine all ingredients except spaghetti. Cook uncovered over medium heat until vegetables are tender (approximately 12 minutes). Stir in spaghetti. Heat through.
I usually make a white cake, 2 layer and slice into 4 layers. After making the cake and frosting it, refrigerate.
Cream shortening with sugar. Add eggs and sour cream; sift dry ingredients together. Add to creamed mixture. Mix in nuts, dates and candied fruit. Fill cupcakes 1/2 full. Bake at 375° for 15 to 20 minutes.
Combine all ingredients except crusts, folding gently rather than stirring. Pour into crusts and refrigerate overnight.
In a skillet or large pan, brown meat and onion. Stir in remaining ingredients. Cover and simmer for at least 1 hour (longer is better).
Chop the seafood legs into small pieces. Soften cream cheese. Add to seafood. Combine with all other ingredients Serve with crackers.
Crush chocolate wafers. Add 1 stick of melted butter and press into spring-form pan. Set in freezer one hour. Soften coffee ice cream and layer on top of chocolate wafers. Freeze 1/2 hour. Add 1 crushed candy bar. Follow with vanilla ice cream. Freeze 1/2 hour; add 1 crushed candy bar. End with chocolate ice cream. Freeze 1/2 hour; top with 2 crushed candy bars. Freeze at least 3 hours. Enjoy.
Preheat oven to 350°. Sift flour with baking powder and salt. Add sugar, egg, butter and vanilla. Beat until smooth. Stir in 1/2 cup walnuts. Turn into greased 9-inch square pan. Bake for 15 minutes until top is lightly browned and springs back when touched lightly. Remove from oven.
Whisk together egg and yolk, sugar, cornstarch and mustard. Combine vinegar and water, then pour into egg mixture. Whisk constantly over medium heat until sauce thickens. Remove from heat. Stir in margarine and mayonnaise. Chill. Toss remaining ingredients together and pour dressing over; mix.
First, mix jello and water. Set aside. Mix cottage cheese, salad dressing, evaporated milk and pineapple. Beat them together, then add jello mixture and refrigerate.
Preheat oven to 350°. Lightly grease Bundt or tube cake pan. Combine all ingredients in large bowl of electric mixer and beat for 2 minutes. Pour batter in prepared pan. Bake 45 to 50 minutes or until tester inserted comes out clean. Cool cake in pan on rack 10 minutes. Invert on serving platter.
Mix all ingredients. Pour into 9 x 13-inch pan. Bake at 350° for 45 minutes. Spoon icing over cake while still warm.
In a large bowl, combine mayonnaise, lemon juice, sugar and salt. Add cabbage, carrots and green pepper. Toss well to coat. Cover and chill.
Prepare somen	noodles by boiling until tender. Drain noodles; let sit to evaporate excess water. After noodles are cool, add	the crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
In medium size saucepan, melt butter. Add sugar and eggs; stir well. Add rest of ingredients. Bake in buttered 8 x 10-inch pan at 350° for 20 minutes.
Cream eggs and sugar. Add oil, then mix other ingredients. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 1/2 hours until brown and toothpick comes out dry.
Prepare pasta according to directions. Drain. In large pan, heat cream and margarine on low heat. Do not boil. Add pasta, cheese, parsley, salt, pepper and garlic. Toss gently to coat. Serve immediately. Serves 6 to 8.
Baking Temperature: 375°. Baking Time: 25 to 30 minutes.
Quarter tomatoes. Place in a large pot with onions and peppers. Sprinkle with 1/2 cup salt. Mix. Cover with ice and let stand for 1 hour. Cook vinegar and sugar to a boil. Drain tomato mixture. Pour syrup over tomatoes and mix well. Put into jars. Place in a boil bath for 15 minutes.
Melt butter. Add apple and onion. Cook until soft. Add cabbage. Stir to blend. Add vinegar, sugar, garlic and wine. Cook covered until cabbage is tender, about 12 minutes. Thicken sauce with flour first, adding a little of the liquid to the flour to make a paste. Simmer until sauce is smooth. Makes 4 servings.
Mix sugar, margarine and milk in a medium size cooker. Bring to a boil, stirring continuously. Boil for 9 minutes, stirring. Remove from heat. Add peanut butter, Marshmallow Creme and vanilla. Pour immediately into a 9 x 13-inch buttered pan.
Combine sugar, flour and salt. Stir in milk slowly. Cook until thickened, stirring constantly. Turn heat to low, cover and let cook 10 additional minutes, stirring occasionally.
Preheat oven to 350°. Beat egg whites until frothy. Add cream of tartar. Then gradually add sugar. Beat until stiff.
Preheat oven to 350°. Prepare brownies as directed. Bake 20 minutes. Beat vanilla, egg, canned milk and cream cheese in bowl until smooth. Pour over brownies. Bake 25 minutes longer until set but not browned. Chill. Serve topped with pie filling fruit.
Arrange broccoli in the bottom of greased dish, adding pieces of chicken breasts on top. Mix other ingredients together and pour over broccoli and chicken. Sprinkle with Parmesan cheese and paprika. Bake at 375` for 1 hour or until lightly browned.
Drain pineapple and cherry juice, but save it. Mix sugar, Coke and butter with juice. This will make sauce. Pour sauce over ham and cook at 300° for 2 1/2 hours.
Place chicken in a container. Squeeze lemon juice over chicken. Season with garlic salt to taste. Pour Italian dressing over breasts, marinate in refrigerator for two hours.
One hour prior to serving, mix vegetables. Saute sesame seed and almonds until golden brown and add to vegetables. Add dressing. Immediately before serving, add broken noodles.
Cook potatoes, peel and slice in serving bowl. Fry bacon until crisp, remove bacon, save bacon drippings. Add onion and bacon pieces to bowl of potatoes.
Mix together the egg, sugar, apples and pecans. Sift together the flour and cinnamon. Blend together and pour into greased glass pie plate. Bake at 300° for 25 to 30 minutes or until browned.
In a buttered casserole dish, place apples, cinnamon, water and salt. Mix sugar, flour and butter into crumbs. Sprinkle over apples. Bake in oven at 350° about 30 minutes or until apples are soft. Serve with cream or ice cream.
Combine butter and 5 oz. chocolate in saucepan. Melt over low heat. Cool to room temperature. Combine eggs and sugar, beat on high two minutes. Add cooled chocolate mixture, vanilla, and peppermint extract. Blend well. Sift flour and salt. Add dry ingredients to chocolate mixture. Mix well. Stir in pecans. Pour into jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake in 325 degree oven for 25 minutes or until done. Cool. Frost with peppermint frosting. Melt 1/2 oz. chocolate and drizzle over frosting.
Set oven at 350°. Sift together flour, baking soda, cinnamon and salt. Stir in the rest of ingredients. Arrange by teaspoon on buttered cookie sheets. Bake until the edges are brown (about 12 minutes). For thicker cookies, increase the oatmeal to 2 cups and the flour to 1 3/4 cups.
Wash okra, trim ends and cut into 1/2-inch pieces. Combine cornmeal, salt and pepper in a medium bowl. Stir well and set aside.
Sift together the meal, flour, baking powder, salt and sugar. Add milk, melted shortening and egg; mix until batter is smooth. Pour into greased pan. Have oven preheated. Bake for 15 to 20 minutes at 400°.
Simmer first 3 ingredients together until tender, about 3 minutes. Then add rest of ingredients. Simmer until heated through. You can use cauliflower instead of broccoli if you desire.
Grease bottom of 8 or 9-inch loaf pan. Mix sugar and butter together. Stir in eggs, then add remaining ingredients except the nuts until moistened. Stir in nuts. Pour into pan. Bake at 350° for 1 1/2 hours for 8-inch loaf or 55 to 60 minutes for 9-inch loaf. Cool 5 minutes. Loosen sides and remove.
Dissolve yeast in lukewarm water. Add sugar, then remaining ingredients in order. Dough may be kept in refrigerator. Just pinch off the amount needed. Work in a small amount of flour to keep from being sticky. Bake as any other biscuits.
Melt the unsweetened chocolate and shortening in a saucepan over low heat. Remove from heat. Add sweetener, vanilla and beaten eggs. Stir until well blended. Add flour, salt and baking soda. Mix until well blended. Stir in nuts. Pour into greased 8-inch pan. Bake at 325° for 20 minutes. Cool; cut into squares.
Wash and quarter tomatoes. Cook (boil) 15 minutes. Drain off half or more juice. Puree in blender the tomatoes. Add all ingredients. Put in largest roaster. Cook in slow oven at 325° until thick, 2 to 3 hours. Seal in hot sterilized jars and seal. Makes 11 pints.
Peel and core apples. Cut into chunks; put in 3-quart saucepan with apple cider. Bring to a boil. Reduce heat and cover; simmer 20 minutes or until tender. Stir in 1/4 cup sugar and cinnamon. Cook 2 minutes longer. Mash in the pot (or cool and puree in a food processor). Cool, then store in clean jars. Refrigerate up to 2 weeks.
Dissolve sugar in 2 cups boiling water; add the 4 1/2 quarts water and stir well. Add ginger ale just before serving. Serve over ice. Yield: 50 (6 ounce) servings.
Preheat oven to 400°. Toss sliced peaches with lemon juice. Stir in sugar, flour, lemon peel and nutmeg. Roll half the pastry into an 11-inch circle; fit into a 9-inch pie plate. Roll out remaining pastry for top crust. Spoon peach mixture into pie shell. Cover with top crust; trim, fold edge under and crimp. Cut a round hole in the top; make leaves out of extra pastry and place at top of hole. Bake 45 to 50 minutes. Serve with ice cream if you like.
Preheat oven to 350°. Grease and flour Bundt pan. In a large bowl, combine cake mix, water, eggs, pineapple, juice and nuts. On low speed, mix until moistened. Beat 2 minutes at highest speed. Pour into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright 25 minutes. Invert onto plate. Cool completely. Glaze cake.
Cut steak into serving pieces. Arrange in 1 1/2 or 2-quart casserole. Top with onion, mushrooms, tomato soup, salt and pepper. Cook on Defrost, covered, 55 to 60 minutes or until meat is tender. Yields 4 to 5 servings.
Preheat oven to 425°. Line an 8 x 12-inch rectangular baking dish evenly with spinach. Sprinkle mushrooms and then scallions over spinach. Pour half the salsa over all. Lay fish in single layer on top of salsa and vegetables. Top fish with remaining salsa. Bake, uncovered, 20 to 25 minutes, or until fish is just opaque throughout. Sprinkle with cheese. Return to oven for 2 to 3 minutes, until cheese melts.
Wash, peel and slice potatoes. Layer cheese between potato slices. Add remaining ingredients in casserole dish or 2 quart Pyrex dish. Cover and bake at 350° for 1 hour or until potatoes are tender.
Toss together bread crumbs and pineapple chunks. Place in a greased 2-quart baking dish. Combine remaining ingredients and pour over pineapple. Bake at 350° for 30 minutes. Casserole can be made up and refrigerated overnight before baking. Reheats well.
Fry bacon and chip. Fry ham cubes. Return bacon and ham to fat to keep hot. Beat egg whites until fluffy. Beat egg yolks lightly. Cook spaghetti until tender; drain well. Toss spaghetti in bacon chips, ham cubes and all the bacon fat. Then, toss in egg yolks and whites. Add remaining ingredients and toss well. Serve hot.
Cut marshmallows into quarters. Layer pineapple, marshmallows and cream cheese until all are used. Pour over sauce. Sprinkle with grated Cheddar cheese. Bake at 350° until cheese on top melts.
Combine the first 3 ingredients. Press firmly into bottom of a 9 x 13-inch pan. Chill 15 minutes.
Cook noodles in salted water about 15 minutes; drain. Spread out on oiled cookie sheet; layer between wax paper and oil. Set aside.
Preheat oven temperature to 375°. Wash turkey wings. Pour 1 cup water in roast pan. Sprinkle 1 teaspoon seasoned salt in water. Place turkey wings in a pan. Sprinkle chopped celery, onions and pepper on wings. Place cut up bell peppers on top of wings. Sprinkle seasoned salt on wings to your delight. Cook for 1 hour and 15 minutes. Baste wings with juices every 20 minutes. Make sure wings are not too dry in oven. If a lot of juice is in pan, drain 3/4 of juice. Remove after 1 hour and 15 minutes. Place on stove top burners (2 burners). Fry for about 10 to 15 minutes, turning for an even brown color.
Rinse and drain trimmed cabbage. Cut into 1 inch crosswise strips. Heat oil in skillet or wok. Add the cabbage and ginger and cook uncovered 5 minutes. Add the leafy parts of cabbage and cook 2 more minutes. Cover and cook 1 minute.
Cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Blend in peanut butter and vanilla. Sift together flour, baking soda and salt. Stir into creamed mixture. Form mixture into 1-inch balls. Place 2 inches apart on greased baking sheet. Flatten with fork. Bake at 375° for 8 minutes or until golden brown. When cooled, spread one cookie with Peanut Butter Filling. Place another cookie on top.
Combine and boil for a few minutes the brown sugar, butter and milk. Set aside. In a large bowl, mix cinnamon and white sugar. Cut 2 cans of biscuits into quarters. Toss them in the sugar and cinnamon mixture and drop into tube pan. Sprinkle some of the mixture over the biscuits, then pour 1/2 syrup and 1/2 nuts. Repeat with the other 2 cans of biscuits, but sprinkle on nuts first, then pour on syrup. Bake at 350° for 35 minutes. Turn out on place to cool at least 5 minutes before serving. Do not cut, pull apart. Use tube or Bundt pan.
Fry bacon in a large skillet. Remove bacon, drain thoroughly and dice. Saute onions in some bacon drippings. Drain. Put together in casserole dish all the ingredients and bake for one hour at 325°.
Combine pumpkin, milk, eggs and spice; pour into pie shell. Bake for 15 minutes at 425°, then reduce heat to 350° and bake for 35 to 40 minutes.
Cream sugar, cream cheese and peanut butter together. Fold in Cool Whip. Pour in graham cracker crust and freeze 2 hours, then refrigerate.
Mix all ingredients together. Pour into 13 x 9-inch pan and freeze overnight. Remove from freezer 15 minutes before serving. Store in freezer.
Brown onion and bell pepper. Add Velveeta cheese until melted. Add mushroom soup, chicken soup, Ro-Tel and chicken. Pour sauce over cooked, drained spaghetti.
Heat water, margarine, soup, milk and cheese in saucepan until cheese melts. Add rice. Slightly cook broccoli and cauliflower in small amount of water. Drain. Add to mixture. Pour in 13 x 9-inch pan. Top with bread crumbs. Bake at 350° for 30 to 35 minutes.
Bake cake according to directions in a 9 x 13-inch greased and floured pan. Let cool. Poke holes in cake with straw.
Drain broccoli well. Combine broccoli, onion, bell pepper, mushrooms and place cheese on top. Beat milk, eggs, salt, pepper and Bisquick. Pour over other ingredients. Spray baking dish with Pam. Bake at 400° for 35 to 40 minutes. Let stand 5 minutes. Slice.
Dissolve Jell-O. Use juice of pineapple and oranges as part of the water. Add pineapple and orange Jell-O. Put Jell-O in refrigerator and when jelled, dissolve instant pudding in milk. Top the Jell-O before the pudding has time to set up.
Scrub potato; cut in half lengthwise. Make diagonal slashes about 1/8-inch deep in cut surface of potato, forming crisscross pattern. Brush cut surface with butter; season with salt or seasoned salt. Place in small shallow pan or on piece of foil. Bake in hot oven (400°) for 40 minutes. Sprinkle potato with paprika (optional). Bake 10 minutes more or until done. Serves 2. (You can wrap potato in foil and place on your grill; turn every 5 to 10 minutes until done.)
Remove	12 large outer leaves from cabbage. Trim off thick part of each leaf. Add leaves and 1 teaspoon salt to boiling water. Allow to stand five minutes, so they become pliable. Drain. Combine onions, garlic, ground meat, rice, eggs, pepper and 1 teaspoon salt. Place mound of meat mixture (1/2 cup) in hollow of each leaf. Fold the sides of leaf over stuffing. Roll up	from the thick end of leaf to make roll. Arrange cabbage rolls seam side down in lightly buttered shallow 3 quart baking pan. Combine tomato sauce, tomatoes, lemon juice, 1 teaspoon salt and pepper in saucepan. Bring to boil. Pour over cabbage rolls. Sprinkle with brown sugar. Cover.	Bake at 375° for 50 minutes.	Uncover and cook 10 minutes longer. Remove to	a warm serving platter; spoon sauce over all. Serves 8.
Mix all together. Pour batter in a 9 x 12-inch baking dish. Spread the beaten egg whites to which was added 1 cup brown sugar. Sprinkle 1 cup chopped nuts on top. Bake for 1 hour at 300°.
Mix turkey, onion, salt and pepper. Divide into 12 equal portions. Flatten into patties and fill six patties with 2 tablespoons dressing. Cover with other 6 patties. Fry in deep skillet in 2 tablespoons oil until done on both sides. Add mushroom soup, which has been mixed with milk and simmer 30 minutes, adding nutmeg last.
To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into dish, wrap in plastic wrap, and chill in the refrigerator for 1 hour.