HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Lightly grease pizza pan or cookie sheet. Mix baking mix and water until soft dough forms. Gently smooth into ball on floured surface. Knead 20 times. Pat dough on bottom and up sides with floured hands. Brown sausage, onion, salt and garlic; drain. Mix tomato sauce and Italian seasoning; spread evenly over dough. Spoon sausage mixture over sauce. Top with mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.
Preheat oven to 325°. Lightly grease three 9-inch diameter round cake pans and line bottoms with waxed paper. Using electric mixture, beat sugar and oil until creamed. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and currants. Pour batter into center prepared pans and bake about 45 minutes or until toothpick comes out clean when inserted into center. Cool in pans on racks. When semi-cool, turn cakes out onto racks and let cool completely.
Blend all ingredients except coconut	in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes	or until cakes spring back when lightly pressed. Do not underbake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.
Combine all ingredients except cheese and potato chips. Place in greased rectangular baking dish. Top with cheese and potato chips. Let stand in refrigerator overnight. Bake at 400° for 25 minutes. Serves 6 to 8.
Fry bacon; drain fat. Crumble. Drain 5 cans of beans and put in crock-pot. Mix sugars and ketchup; add to crock-pot. Add bacon and chopped onions. Stir. Cook on slow 6 to 8 hours.
Cut a slit in each hot dog, put 1/2 slice of cheese in each. Roll up in crescent roll and place on cookie sheet. Bake at 325° for 10 to 12 minutes.
Oil muffin tins. In a large bowl, cream together 1/2 cup of butter and 3/4 cup of sugar. Add the egg, beating well. In a separate bowl, combine 2 cups of flour, baking powder and salt. Add to the creamed mixture alternately with the milk. Fold in the blueberries. Fill the prepared muffin tins 2/3 full.
Mix shortening, flour, salt and then add buttermilk. Makes 5 pies. Keeps in refrigerator for 2 weeks.
Halve English muffins. Mix softened butter with crabmeat and cheese. Spread on muffins to edges. Broil on cookie sheet until brown and puffed. Cut into wedged quarters to serve as hors d'oeuvre. Can be made ahead and frozen.
Mix all ingredients, except cornbread mix. Add last and pour into a 9 x 13-inch greased pan. Bake 25 minutes at 400°.
Saute chicken and garlic in oil until lightly browned, about 4 minutes. Stir in mixed vegetables. Cook and stir until crisp and tender, about 2 to 3 minutes. Combine water, cornstarch and soy sauce in small bowl, stirring until smooth. Stir in chicken mixture. Add ginger and bouillon cube. Cook and stir over medium heat until mixture thickens and comes to boil. Cook 1 minute. Spoon over rice.
Mix soup and sour cream together; stir in beans. Spread in casserole dish. Cover with cheese. Mix saltines and margarine together until all crackers are covered and no butter is left. Spread this mixture over top of casserole. Bake at 350° for 30 minutes.
Dissolve Jell-O in boiling water. Add cold water and sugar. Add to this frozen juices. Chill. When ready to serve, add ginger ale.
Blend together half the sugar, flour and salt. Stir slowly into hot milk and cook until thick. Add yolks, beaten with remainder of mixture and cook 1 minute longer. Remove from fire and stir in the butter and vanilla. When cool, you may add fruit or coconut. Banana and strawberry are our favorites. Pour into a baked pie shell.
Scrub potatoes and boil in skins until tender. Drain them, then peel and mash. Allow potatoes to cool. Dissolve yeast in 1/2 cup of warm water, mix well with 3 tablespoons of flour in large bowl and let this starter rise for 30 minutes. Add the remaining 2 cups of warm water, the salt, caraway seed, then the remainder of flour and mashed potatoes and mix well. Turn out on a floured board and knead until the dough is elastic (12 to 15 minutes). Shape into ball. Oil a bowl, put dough in it and coat dough with oil. Place in warm, draft-free spot for 1 to 2 hours to rise until doubled in bulk.
Preheat oven to 350°. Place cheese, miracle whip, and onion in food processor and blend thoroughly. Spread over bread. Bake 10 minutes or until lightly toasted.
Cream sugar and butter. Add flour, baking powder and eggs. Beat well. Spoon batter into 9-inch spring-form pan. Place fruit on top of batter. Sprinkle with sugar and cinnamon. Bake at 350° for 1 hour. Remove and cool.
Combine zucchini, green chilies, corn and liquid in saucepan. Bring to boil. When zucchini is tender, drain liquid. Add grated cheese. Cover and let cheese melt. Stir thoroughly. Serve as a side dish to meat, tacos, use your imagination. This recipe is from Santa Fe, New Mexico and it's delicious.
Preheat oven to 350°. Grease and flour two 8 x 4 1/2 x 3-inch loaf pans.
Blend flour and Crisco. Stir in cheese. Mix mustard and soda into buttermilk. Stir buttermilk into flour mixture. Roll out biscuits. Place on greased pan. Bake at 425° for 8 to 12 minutes.
Peel apples and cut into small chunks, about the size of a thimble. Sprinkle with cinnamon and sugar. Mix and set aside. Beat remaining ingredients together until smooth and pour half of the batter into a greased tube pan. Arrange 1/2 of the apple mixture over the batter. Pour in remaining batter and top with the rest of apple mixture. Bake in preheated 350° oven for 1 1/2 hours or until done. Cake should be a golden brown in color. Remove and let cool a few minutes. Then remove from the pan and let cool on the rack.
Layer in bowl as listed. Spread with layer of mayonnaise approximately 1/3-inch thick. Sprinkle with approximately 1 1/2 tablespoons of sugar. Cover with 1/2 to 1 c. grated cheese. Cover tightly and refrigerate overnight.
Mix eggs, pumpkin, oil, water and sugar in regular size bowl. Sift flour, soda, cinnamon, nutmeg and salt; add to pumpkin mixture. Either grease and flour loaf pans or tear off strips of waxed paper to line pans. Use either 3 small ones or 2 large loaf pans. Bake 1 hour at 350°. Let cool 4 to 5 minutes and turn out on wire rack to cool. This freezes well and can be baked in foil pans for gifts.
Boil potatoes and leeks in chicken stock for about 15 minutes or until the potatoes start to disintegrate. Season to taste with salt and pepper. Work in the butter and serve with a sprinkling of grated cheese.
Mix flour, sugar, rolled oats, baking soda and salt. Cut in shortening. Press half of this dry mixture in bottom of a well buttered square 9-inch cake pan. Cover with Lucky Leaf lemon pie filling. Spread remaining crumb mixture evenly over the top. Bake in a 325° oven for 40 minutes.
Combine sugar, shortening and water and bring just to a boil, stirring constantly. Remove from heat and add chocolate bits and vanilla. Stir until chocolate melts. Beat in eggs, one at a time. Sift dry ingredients together; add nuts. Spread in 9-inch square pan. Bake at 325° for 25 minutes.
In a casserole pan, alternate layers of chili, chips and cheese. Makes 2 layers of each, ending with cheese. Bake at 325° for 30 minutes or until dish is bubbly hot.
Preheat the oven to 350°. Heat oil in a heavy skillet. Add onion and ground beef. Stir with fork to break up the ground beef and brown. Add chilies, soup and enchilada sauce. Mix well and cook for 10 minutes.
Melt butter or margarine. Mix with crumbled Ritz crackers. Mix butter and crackers and line the bottom of a 13 x 9 x 2-inch pan. Save some cracker crumbs for the top of the cake. Soften ice cream. Beat in the milk and instant pudding; mix well. Place mixture over crumbs. Top with Cool Whip and sprinkle crumbs over the top. Refrigerate.
Mix everything together in a large bowl. Put mixture in a greased 9 x 12-inch pan. Cover with 2 cups of crushed corn flakes. Melt another 1/4 cup of oleo and pour over the mixture. Cover with foil. Bake at 350° for 1 1/2 hours.
Grind in meat grinder the bologna, onion and eggs. Put in large bowl. Add relish. Make on stove in saucepan the Miracle Whip and mustard; thin it with milk, a little at a time, until you can pour it like a thin sauce. Add salt, pepper and sugar. Make it kind of sweet. Pour over ground ingredients. Mix well and refrigerate. Serves a very large group of people.
Wash the chard well; cut into 1/2-inch wide strips, both leaves and stalks. In a 4 to 5-quart pot, melt the butter. Add the onion; saute over medium heat until softened. Add the chard; stir to coat with butter. Cover the pot; heat for 4 to 5 minutes to wilt the chard. Add 6 cups chicken broth; bring to a boil and add the rice. Cover; cook over medium heat until the rice is done, about 20 minutes. If the soup becomes too thick, add more broth. When rice is done, add the fresh Parmesan and parsley. Taste for seasoning. Serve hot with more cheese sprinkled on top. Serves 6 to 8.
In a large bowl, mash bananas and add other ingredients. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Remove to wire rack. Makes 30 cookies.
Dissolve jello in boiling water. Add yogurt and stir until smooth. Refrigerate 15 to 30 minutes until slightly set. Pour into baked pie shell and refrigerate until set.
Dust eggs with flour. Add a few drops of Worcestershire sauce, plus 1/2 teaspoon black pepper and 1/4 teaspoon sage to sausage meat; mix. Divide into 6 equal portions. Form each portion into a flat cake and work around egg, making sure there are no cracks. Brush with beaten egg and toss in bread crumbs.
Cut steak diagonally across grain into thin slices; cut into strips 2 inches long.
Cream butter and sugar thoroughly, then fold in applesauce. Sift flour, spices and baking soda together. Remove 1/4 cup of flour mixture and dredge nuts and raisins in it. Fold remaining flour mixture into butter and sugar, then add vanilla and the nut and raisin mixture. Mix well before pouring into prepared tube pan. Bake in a 325° oven for 1 1/2 hours. Test for doneness with toothpick.
Combine all ingredients well. Put in attractive baking dish. Bake at 350° for 30 minutes or until golden brown. Serve hot with Doritos type chips.
Cook until thick all ingredients except bananas and wafers. Line pan with wafers then bananas on bottom and sides. Pour warm mixture over wafers and bananas. Beat egg whites until stiff; add 1/4 cup sugar and 1/4 teaspoon cream of tartar. Pour over pudding and brown in oven.
Saute meat in tiny bit of olive oil until brown. Add onion and cook until tender. Add remaining ingredients and stir over low heat until cheese melts (double boiler works best). Spoon into chafing dish and keep warm. Serve with corn chips.
Chop onion, green pepper and celery. Mince garlic clove and saute in oil for 5 minutes. Stir in tomato sauce, water, salt and pepper. Simmer 10 minutes. Add shrimp and boil for 5 to 8 minutes. Serve over rice.
Break chocolate bars into quarters. Place chocolate on each of 8 graham crackers. Toast marshmallow lightly and put on top of chocolate. Sandwich with another graham cracker. Then have s'more.
Mix all of these by hand adding oranges and juice last. Pour into 2 round cake pans or 1 oblong pan and bake 25 or 30 minutes at 350°.
Mix sugar and milk in a large heavy saucepan and slowly bring to a rolling boil. Let this boil for 8 minutes. Remove the saucepan from the heat and add chocolate chips, marshmallows and butter. Mix only until the chips and marshmallows are melted. Add vanilla and nuts. Blend. Spread the mixture in a large ungreased pan or platter. Let cool.
Mix until well blended. Shape into a ball. Roll in chopped pecans. Chill and serve.
Mix applesauce, sugar and nutmeg. Spread 1/2-inch thick in shallow pan. Bake at 250° approximately 3 hours. Remove when nearly dry and roll in confectioners sugar.
Beat the egg yolks and fold in the rest of the ingredients, except the egg whites. Beat the egg whites until stiff and fold into the mixture. Pour into 2 unbaked pie shells and bake at 400° for about 35 minutes.
Heat oven to 350°. Cut loaf diagonally into 1-inch slices. Mix ingredients. Spread on slices. Reassemble loaf and wrap up tightly in aluminum foil. Heat 20 minutes. Makes approximately 24 slices.
Brown ground beef in 1 tablespoon oil. Add onions and peppers. Cook until done. Drain off part of grease. Add 1/2 of both cheeses and all other ingredients. Put in casserole dish and top with remaining cheese. Bake about 45 minutes at 375°. Serves about 6.
Combine first 3 ingredients in saucepan; bring to boil. Remove from heat; cover and stand 5 minutes. Cool. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine next 3 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely before pouring glaze over bread.
In large pot, brown meat in oil and butter. Add onion and garlic, brown a bit. Add rest of vegetables, spices and tomato paste. Cook several minutes. Add the 6 cups hot water. Bring to a boil. Add wine. Reduce heat, simmer for 2 to 3 hours, turning meat after 1 hour.
Preheat oven to 350°. Cook macaroni. Melt butter in saucepan. Stir in flour. Gradually stir in milk. Stir until begins to thicken. Add salt and pepper.
Combine softened cream cheese and mayonnaise, mixing until well blended. Add cheese and apple; mix well. Chill. Serve with apple wedges and rye bread. Makes 1 2/3 cups.
Soak yeast cake in lukewarm milk for 10 minutes. Add all other ingredients, stirring mixture into soft dough. (Add more milk, if needed.) Let rise until mixture has doubled in bulk (about 2 hours). Knead or stir well; shape into rolls. Place in well-greased pan. Let rise until rolls have doubled in bulk (about 1 hour). Bake in moderate oven for 20 to 25 minutes. Yields 24 rolls.
Mix sugar and water	until smooth.	Add Crisco and flavorings; blend about 30 seconds. If too thin, add powdered sugar and stir. If too thick, add 1 teaspoon water and stir. It takes 2 recipes to ice and decorate a cake.
Cook potatoes and let cool completely. Potatoes can be cooked peeled or with peel on. Coarsely grate potatoes and mix well with other ingredients. Place in 1 1/2-quart baking dish. Bake uncovered in 350° oven about 35 minutes. Save some cheese to sprinkle on top. This is a great dish for a crowd. Can be prepared ahead of time.
Preheat oven to 350°. In a medium saucepan, over low heat, melt margarine. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water and eggs. Beat well. Remove from heat; stir in vanilla, flavoring and walnuts. Pour into pie shell. Bake 40 to 45 minutes or until center is set. Cool slightly. Serve warm or chilled.
Cut cheeses into 1/2 inch cubes. Dip into egg, then crumbs. Repeat for second layer. (A thick coating prevents the cheeses from leaking through.) Pour oil into fondue cooker to no more than 1/2 full. Heat on range to 375°. Add 1 teaspoon salt. Transfer to fondue burner. Spear cheeses with fondue fork and fry in hot oil for 1/2 minute.
Sift sugar. Cream the butter and sugar together. Add water, flavoring and food color and mix well by hand. Roll into marble size balls and dip in fine sugar. Press sugared ball down in mold. Remove any excess mixture to make it even with the mold and unmold by putting a finger on all 4 corners of the mold with your thumb on the back of the mold and turning out on wax paper.
Preheat oven to 375°. Put mixer and beaters in freezer a couple of hours before starting. (Oven must be on before gathering ingredients.)
Cream shortening and sugar. Beat in eggs one at a time. Add vanilla, add dry ingredients. Add water, stir in kraut. Bake at 350° for 35 minutes.
Prepare lettuce and then in a separate bowl, add together the lemon juice, salad oil, 1/2 teaspoon Worcestershire sauce, ground pepper, salt, mashed garlic and dry mustard. Refrigerate for 1 hour or so to cool. In a salad bowl, mix lettuce with dressing mixture and coat all pieces. Add Parmesan cheese and mix, then the croutons and mix well. Serve and enjoy.
Mix ingredients in saucepan and bring to a boil. Place asparagus (from 2 large cans) in a flat dish and pour hot liquid over. Store covered in refrigerator for 24 hours. To serve, pour off liquid and sprinkle with grated cooked egg whites.
Beat margarine and sugar until creamy. Add applesauce, egg and vanilla; beat well. Gradually add combined flour, baking soda, salt and cinnamon; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 11 to 13 minutes.
Combine sugar, brown sugar, oleo, peanut butter, vanilla and egg. Blend well. Mix in flour. Press dough evenly over bottom of 12 x 14-inch pizza pan, forming rim along edges. Bake at 375° for 10 minutes. Sprinkle with marshmallows and chocolate chips. Continue to bake for 5 to 8 minutes or until marshmallows are puffy and lightly browned.
Mix salt, onion, celery, green pepper and butter. Gradually stir in chicken broth and soup. Cook until thickened. Cook rice according to package directions including herbs and spices. Mix sauce, rice and chicken. Pour in large casserole. Top with almonds. Bake 30 minutes at 425°.
Clean potatoes; peel and leave strip around the center. In large pan, on stove top, saute butter and seasoning. Add potatoes (cut in half if too large). Cook for about 5 minutes; lightly brown. Mix well.
Mix juice, sugar and lemon juice; bring to a boil. Add pectin and boil for 5 minutes. The longer the mixture boils, the thicker the jelly will be. Remove the cooked mixture, skim off the foam, pour into sterilized jars and seal. Makes about 6 (8 ounce) jars. Very good!
Cook onion in hot oil until soft. Add remaining ingredients and simmer for 15 minutes.
Brown ground beef, onion and bell pepper. Drain grease off of ground beef mixture. Add tomato sauce, salt and pepper. Let simmer 30 minutes. Cook noodles as directed on package. In a 9 x 13-inch casserole dish, layer ground beef mixture, sour cream and noodles. Top with Cheddar cheese. Bake at 350° until hot and bubbly and cheese is melted.
Combine sugars; mix to blend. Add margarine and oil; beat well. Add eggs, mix well. Sift together flour, cream of tartar and soda. Add to sugar mixture. Stir in vanilla. Form into small balls; dip cookie top into small amount of granulated sugar. Place on cookie sheet and flatten with bottom of a glass. Bake at 375° for 10 to 12 minutes. Makes 8 dozen cookies.
In large heavy skillet or heavy pan, brown beef and cook onion with chili until tender; pour off fat. Stir to separate meat. Add remaining ingredients. Heat; stir occasionally. Makes 6 1/2 cups.
Pick over beans and rinse. Place in a large bowl; add water to cover; let stand overnight and drain. Combine beans and onion in a large saucepan, add water to cover, heat to boiling and cover. Simmer 45 minutes or until skins of beans burst when you blow on several in a spoon. Drain liquid into a small bowl. Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar and salt in a bowl. Layer half of the salt pork and all of the beans into an 8-cup bean pot or baking dish. Pour molasses mixture over top, add just enough more saved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover. Bake in a slow oven (300°) 4 hours or use a crock-pot at medium setting. Uncover and bake 1 hour longer, or until beans are deep brown, tender and as dry as you like them. After 2 hours of baking, check beans and if they seem dry, add more saved bean liquid to keep them moist. This is a treat served with brown bread and butter.
Preheat oven to 350°. Spread pie filling and pineapple in bottom of a 9 x 13-inch pan. Pour dry cake mix evenly over pie filling. Sprinkle nuts and margarine over top of dry cake mix. Bake at 350° for 40 to 50 minutes or until golden brown.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inches. In medium mixing bowl, combine baking mix, sugar and cocoa; mix with spoon or fork until thoroughly blended. Add butter, eggs and vanilla, mixing well. Stir in chocolate chips. Spread into prepared pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. Prepare Quick Vanilla Glaze.
Mix first 3 ingredients. Sprinkle bread and cheese on top. Cook in medium oven for 30 minutes.
Butter dish and place green chilis on the bottom of the dish. Spread cheese on top of chilis.
Cook carrots in bouillon, covered, for 10 minutes. In saucepan, melt oleo. Add onion and cook, covered, slowly for 15 minutes, stirring occasionally. Mix in flour, salt, pepper and water and bring to a boil. Add carrots and stock; simmer, uncovered, 10 minutes. Add pinch of sugar. Serves 6.
Partially fry bacon in pressure pan. Add green pepper and onion; cook until onion is golden and bacon is crisp. Add rice, tomatoes, water, salt and pepper. Cook at 10 pounds pressure for 10 minutes. Allow the pressure to go down normally. Makes 4 servings.
Mix water and grits. Put in microwave (cook for 3 hours) then add butter or cheese.
Soak nuts in water, sugar and honey mixture overnight. Cook nut mixture on stove on high, stirring constantly. Stir until fluid is gone. Dump on waxed paper, stirring as they cool (they will stick)/dry (10 to 15 minutes).
Mix sugar, flour, soda, salt, eggs, oil and water together. Add pumpkin, spices and other ingredients. Pour into loaf pans and bake 1 hour at 350°.
Mix. Boil at a hard boil for 30 minutes. Put in jar and seal.
Melt chocolate chips in double boiler over hot water, stirring until smooth. Remove from heat; stir in remaining ingredients and drop by teaspoonfuls on waxed paper. Refrigerate until set.
Grease and flour 2 heart shaped or 9-inch round cake pans. Divide strawberries and juice in half. Refrigerate half. Pour remaining half in blender or food processor. Measure puree and add enough water to make 1 cup liquid. Sift together flour, baking powder, salt and gelatin.
Combine peanut butter, 2 tablespoons butter and confectioners sugar. Stir in nuts. Mix until smooth. Shape into balls. Melt 2 tablespoons butter and chocolate pieces over low heat or hot water. Dip balls into chocolate. Put on wax paper on cookie sheet and refrigerate.
Combine sugar, eggs and margarine. Add syrup and mix. Add flour, salt, soda and spices. Mix well. Add hot tap water. Bake at 350° for 35 to 40 minutes.
Mix together chili, cheese and onions. Blend well. Separate a portion of filling to spread over top of enchiladas. Spoon filling in each flour tortilla and roll. Place in pan and spread remaining filling over top of enchiladas.
Cut tomatoes, onions, cabbage and corn in pieces. Put in pot. Cook until cabbage is tender. In another pot, pour vinegar. Add sugar to taste. Temper down with water. Put vegetables in jars. Add 1 teaspoon salt to each jar. Add pickle spice. Pour hot vinegar. Seal jars and let set until cool. Store away.
Mix first 3 ingredients; press in large pan. Bake for 10 minutes at 350°. Dissolve Jell-O in boiling water. Add strawberries, partially thawed and mashed a little. Refrigerate until almost set.
Dissolve lime thoroughly before adding the cucumbers; it won't all dissolve. Let stand 24 hours. Stir occasionally with hand or wooden spoon gently. Take cucumbers out of lime water; rinse 3 or 4 times. Let stand in cold water for 3 hours. Drain in colander; put the solution over cucumbers. Let set all day or overnight.
Place strawberries in baking dish. Beat other ingredients together for 2 minutes. Gradually pour beaten mixture over berries in swirls. Do not stir. Bake at 350° for 45 minutes to 1 hour, until top is golden brown.