HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix milk, flour and salt. Cook until thick. Cool completely. Beat sugar and butter at high speed until fluffy. Add cooled mixture. Beat until light and fluffy. Add vanilla. Ice cool cake. Sprinkle with coconut and nuts between layers and top.
Combine ingredients. Brush cleaned mushroom caps with melted butter. Stuff and place in a well buttered baking dish. Bake at 400° for 10 to 15 minutes.
Bring cornstarch, jello, sugar and water to a boil. Boil until mixture thickens. Take off heat and cool. Pour in strawberries and pour into crust. Top with Cool Whip. Refrigerate.
Melt margarine and add powdered sugar, peanut butter, graham crackers and vanilla. Mix well. Press in 9 x 13-inch pan. Melt chocolate chips. Add 1 or 2 tablespoons peanut butter. Pour over bars. Refrigerate.
Fry sausage. Melt cheese into sausage. Add onions and seasonings; stir thoroughly. Spread on party rye. Place on cookie sheets and freeze 24 hours.
Place jello in large dish and pour boiling water over it. Stir to dissolve. Add pineapple and strawberries, using juice from both. Slice bananas into mixture. Add nuts and stir gently until mixed. Place in refrigerator until it jells. Spread Cool Whip over top before serving.
Spread graham crackers on cookie sheet. Bring to boil sugar, margarine and salt to boil. Boil 2 minutes. Add nuts or crispies to mixture. Pour over graham crackers while hot then bake 10 minutes at 350 degrees.
Mix all together; if too thick, add water to thin. Bake at 400° until brown on top. Makes 8 muffins.
Place water, 1 Tbsp. salt and bouillon in large pot and bring to a boil. Add cabbage, onion, carrots, celery and tomatoes. Cut beef into bite-size pieces and add to soup. Return to boil, lower heat, cover and simmer 30 minutes. Add remaining ingredients and simmer covered for 3-4 hours. Tastes even better the next day.
Melt butter in a large pot. Add onions and cook until glassy. Drain tomatoes, reserving half the juice. Cut up tomatoes and add with juice to onions. Add chilies and flour and bring to a boil. Add Velveeta cheese and melt slowly. Serve in a fondue pot. You can add 1 pound browned hamburger, if desired.
Wash chicken in 2 cups of water and vinegar. Pat dry. Marinate chicken in black pepper, seasoned salt, garlic powder, soy sauce, thyme and curry powder for about 2 hours. Heat cooking oil in skillet. Place chicken in skillet until slightly brown. Add marinade along with 2 cups water, onions and potatoes. Simmer on low heat until chicken is fully cooked. Serve over rice.
Mix ingredients by hand. Form into a ball. Wrap in plastic wrap and refrigerate overnight. Next day, take a portion at a time, roll thinly and use the pastry to wrap around hot dogs. Bake at 425° for 15 minutes or until brown. These may be made ahead of time. Keep in refrigerator. Makes 60 hot dogs.
Slice half the sponge roll into 1-inch squares or rounds (or use ladyfingers) into bottom of glass bowl. Soak with half the sherry. Layer with fruit salad (reserve the cherries), 3 sliced bananas, the remainder of the sponge roll and finish with half a cup of sherry.
Prepare macaroni and cheese according to directions, using 1/2 cup extra milk. Mix in casserole dish with ham, broccoli and soup. (Optional: Top with sliced American or shredded cheese.) Bake at 350° for 30 minutes.
Preheat oven to 400°. Cream butter and sugar. Add egg and beat until fluffy. Stir together the flour, baking powder, baking soda and nutmeg. Blend into creamed mixture to make a stiff cookie dough.
Bake cookie dough on a pizza pan. Let cool. Spread Cool Whip over crust. Slice fruit on top and arrange nicely.
Cook until 250° or firm ball stage. Add wax after cooking, then pull it until about white. Eat!
Layer sauerkraut and noodles in 9 x 12-inch pan. Next, layer onion and corned beef. Mix soup, mayonnaise and mustard; pour over layers. Sprinkle with cheese and then bread crumbs. Slice margarine over bread crumbs. Bake at 350° for 45 minutes.
Mix cake mix, oil and sugar. Add eggs, one at a time, beating well after each. Add sour cream and vanilla. Fold in nuts. Pour 1/2 of batter into greased and floured tube pan. Sprinkle mixture of brown sugar and cinnamon over this, then add remaining batter. Bake at 350° for 1 hour.
Combine first 4 ingredients. Bring to a boil and boil for 6 minutes, stirring frequently. Stir in fruit pectin and continue to boil 3 more minutes. Remove from heat. Skim off foam. Pour into hot sterile jars. Makes about 7 half-pints.
Mix first 4 ingredients in an ovenproof dish. Top with cherry pie filling. Bake at 350° for 1 hour.
Put raisins in hot water to soak first; drain. Sprinkle nutmeg on top. Bake at 350° for about an hour or more. Insert knife into center. If clean, it is finished. Before baking, place into a pan of water for baking.
Combine jello, water and 7-Up, then whip in Philadelphia cream cheese. Fold in pineapple and nuts. Put into mold and chill until firm.
Mix pudding and milk together until smooth. Add Cool Whip and refrigerate at least 1 hour. Spread mixture on graham cracker squares. Top each with another graham cracker square. Place on cookie sheet and freeze. When frozen, put in freezer bags.
Combine first 5 ingredients and bake 1 hour at 350°. Sprinkle with paprika, if desired.
Mix all ingredients together in an 8 x 8 x 2 ungreased cake pan. Bake at 350° for 30 minutes.
Combine everything except your cracker crumbs. Pour into a casserole dish sprayed with a nonstick spray. Sprinkle cracker crumbs over top. Bake in preheated oven at 350° for 40 minutes.
Chop all vegetables in medium sized cubes. Drain juice from tomatoes. Put juice in container. Add balance of ingredients to juice and mix well. Add chopped vegetables and store in jars in refrigerator. This relish is uncooked.
Stem green beans and pack uniformly in hot, sterilized jars. To each pint, add 1/4 teaspoon red pepper, 1 clove garlic and 1 head dill. Heat together water, salt and vinegar. Bring to a boil; pour over beans. Seal at once. Makes 4 pints.
Whip sherbet and 7-Up until consistency of thick cream. Serve in punch bowl. Yields 12 servings.
Saute chicken, onion, and garlic in oil until chicken is done and onion soft on low heat. Add tomatoes, Hunt's sauce, and all seasonings. Stir. Add green peppers in strips. Bring to a boil and simmer 30 minutes covered. Add rice, cover and let stand until rice is done.
Combine ingredients in slow cooker. Cover. Cook on low 6 to 10 hours or high 3 to 4 hours.
Cook apricots with 1 cup water and 1 cup sugar (for use next day). Make pie crust mix as directed on box. Roll until 1/4-inch thick. Make small rounds. Drop 1 large spoon of apricot mixture on each round. Fold to middle. Place on greased cookie sheet. Bake in preheated 450° oven for 20 minutes. Top with powdered sugar icing.
Cook beef, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander. Pat dry with paper towels. Return meat mixture to pan. Add cabbage, carrots, spices, chicken broth and tomatoes. Bring to a boil. Cover and reduce heat and simmer 1 hour or until carrots are tender. Serves 16.
Melt chocolate chips in microwave. Stir in condensed milk, nuts and vanilla. Stir well. Pour into an 8 or 9-inch square pan which has been lined with waxed paper. Refrigerate for 2 hours, then cut into squares. You can keep it out of the refrigerator but store in a cool place.
In big bowl, add vanilla pudding and 3 cups of water and mix until soupy, then add condensed milk and 3/4 bowl of Cool Whip. May need to add more water for soupy pudding.
Cream butter and sugar. Add beaten egg and vanilla. Sift dry ingredients together and add to the creamed mixture. Chill about 1 hour. Form into small balls; roll in sesame seed. Place on oiled cookie sheet and flatten slightly. (Optional: Gently push almonds into center of each cookie.) Bake at 375° for about 10 to 12 minutes.
Cook spaghetti until it is done. Let it cool. Mix all the ingredients together. Add as much vegetables as desired. Refrigerate.
Cream butter, sugar and egg in large bowl until light and fluffy. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in nuts. Pour into greased loaf pan. Bake at 350° for 55 to 60 minutes.
Crush pretzels and mix with 1/2 c. sugar and margarine. Press into 9 by 13 pan and bake 325° 5-6 min. Cool. Beat cream cheese until creamy and add cool whip and 1/2 c. sugar. Spread on cooled crust. Dissolve jello in boiling water and add strawberries. Let stand until it thickens, pour over cream cheese mixture. Let stand several hours. Serve with additional cool whip.
Precook 9-inch pie shell. Cool. Mix and cook first 3 ingredients until thick. Add jello; stir until smooth. Cool about 5 minutes. Pour over strawberries in pie shell. Refrigerate.
Melt butter and peanut butter together. Add other ingredients. Melt chocolate chips. Fill 1/3 small muffin tin; cover with melted chocolate.
Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir into basil, salt and crushed red pepper; set aside. Cook pasta according to package directions; drain. Combine pasta vegetable mixture and chicken in large bowl. Spoon mixture into a 11 x 7 x 1 1/2-inch baking dish. Combine whipping cream and cheeses in a medium saucepan. Cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. To store, cover and refrigerate up to 24 hours. To serve, bake covered at 350° for 40 to 45 minutes or until thoroughly heated. Yields 6 to 8 servings.
In large bowl, beat eggs, sugar, flour and milk. Spread raspberries in pie shell. Pour sugar mixture over top. Bake at 350° for 30 minutes or until set.
Drop by spoonfuls on lightly greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Dissolve Jell-O in boiling water (use the amount of water on package of Jell-O). Add other ingredients and pour into a 9 x 13-inch pan. Um-um.
Slice cucumbers 1/4-inch thick and cover with lime water. Soak 24 hours. Stir often with wooden spoon. Rinse well and cover with	fresh water for 3 hours. Drain and cover with solution of next 7 ingredients, then let stand overnight. In a.m., place over heat and boil gently for 30 or 40 minutes, then can.
Mix dry ingredients together (flour, sugar, salt, baking powder and chocolate chips). Mix remaining ingredients together with fork. Gently mix dry and wet ingredients together just until moist.
Mix hot water, Jell-O and sugar in medium pan until the Jell-O and sugar are completely dissolved. Add cold water, pineapple juice and lemon juice. Pour into a plastic container if you want to freeze this mixture. If not, store in the refrigerator. Add ginger ale and ice before serving. Makes 1 gallon. Serves 40 to 50 people.
Preheat oven to 425°. Lightly grease a large baking sheet. In a large bowl, stir together the flour, sugar, baking powder and salt. In a small bowl, stir eggs and buttermilk; set aside. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the raisins and walnuts. Make a well in the center and pour in egg/buttermilk mixture. Stir until just combined. Flour a counter or work surface; add the dough and knead a few strokes to evenly distribute the ingredients (it will be sticky). Flour the surface of the dough and pat out into a rectangle. Using a cleaver or knife, cut the scones into 3-inch squares and place on baking sheet. The scones should not touch, but they can be close (1-inch apart). They will expand when baked, but are easily separated. Bake for 15 to 18 minutes until lightly browned. Remove from pan and place on a cooling rack. They may be eaten hot or cold with butter or preserves. They are just as good the next day; reheat and enjoy.
Prepare macaroni dinner as directed. Add remaining ingredients. Bake in a 1-quart casserole for 20 minutes at 350°.
Mix above ingredients and spread over top of sweet potato mixture. Bake 30 minutes at 350°.
Cook macaroni; drain. Combine with soup, tuna, peas, onions and milk. Bake at 400° for 30 minutes.
Preheat oven to 350°. Saute pepper and onion in margarine. Reduce heat to low. Add Velveeta cheese and milk. Stir until cheese spread is melted. Stir in macaroni. Spoon into a 2-quart greased casserole dish. Bake 15 minutes.
Beat eggs until foamy. Add oil, sugar, vanilla and zucchini. Mix lightly but well. Add flour, cinnamon, salt, soda, baking powder and nuts. Pour into well-greased loaf pan. Cook for 45 to 60 minutes, or until toothpick comes out clean, at 350°. (Can frost if desired.)
Beat softened cream cheese with electric mixer on medium speed. Add Cheddar cheese, if desired. Add lemon juice, Worcestershire sauce, olives, onions and garlic. Mix on slow speed until well blended. Put in airtight container overnight. Refrigerate. Mold into ball, roll in chopped nuts.
Mix first 4 ingredients in a 6-quart saucepan and cook to soft ball stage. Remove from heat and add last 4 ingredients. Beat until thick. Spread in buttered dish and let cool and then cut into squares.
Prepare ground beef and onion following directions on taco seasoning. Preheat oven to 450°. Prepare pizza crust mix and arrange in rectangle on large greased cookie sheet. Spread hamburg mixture on crust. Sprinkle tomatoes and peppers on the hamburg. Top with shredded cheese. Bake for 16 to 20 minutes, or until crust is brown. Serves 4 to 6.
Brown beef in large, heavy kettle; drain and add onions. Cook until onions are tender. Add remaining ingredients except cheese; simmer for 15 minutes (minimum). Ladle into bowls; top with the grated cheese and tortilla chips. Makes 6 to 8 servings.
Cook grits done in water. Saute bell pepper, onion and celery. Add to grits along with milk, Cheez Whiz, eggs, pimento, garlic and cream cheese. Stir thoroughly and pour into casserole sprayed with Pam. Sprinkle with paprika. Bake at 350° for 30 minutes or until bubbly.
Cook rice according to package direction. Cook green pepper and onion in butter until tender but not brown; stir into rice with corn, eggs, milk and salt. Turn into 12 x 7 1/2 x 2-inch baking dish. Bake covered at 375° until knife inserted in center comes out clean, 40 to 45 minutes. Sprinkle cracker crumbs and paprika around edge. Bake uncovered about 5 minutes longer. Makes 10 to 12 servings.
Combine all ingredients in large mixing bowl. Mix well with hands. Turn mixture into 8 x 4 x 3 1/2-inch loaf pan. Bake at 350° for 1 1/2 hours. Let stand 10 minutes before slicing.
Saute mushrooms. Thin cream cheese with clam juice and combine with all ingredients. Bake, uncovered, 30 minutes in 350° oven. Serve hot with crackers or corn chips.
Grind fruits and nuts together. Combine sugar, butter, coffee and molasses in a 3-quart saucepan. Simmer 5 minutes. Cool. Blend in flour and fruit mixture. Chill at least 4 hours (overnight is fine). Shape into 1-inch balls with well floured hands. Place on greased cookie sheets. Bake at 350° for 15 to 18 minutes. Dip warm cookies in warm glaze.
Combine the first 5 ingredients in a large bowl. Mix rest of ingredients in another bowl. Stir milk mixture into corn meal mixture just until moistened. Spoon batter into greased muffin pans. Bake at 350° for 15 minutes or until golden brown. Remove from pans to cool.
Simmer cider with spices and brown sugar for 10 minutes. Strain. Serve hot or cold. If serving cold, you may add lemon and orange juices before serving.
Scramble and cook until brown the sausage. Drain on paper towel and put in ovenproof baking dish. Melt in skillet the butter. Scramble until slightly soft the eggs. Pour over sausage and add soup and chilies. Cover top with grated cheese. Bake in preheated oven at 350° for approximately 15 minutes, or until heated through and through. Serves 6 to 8.
Crust: sift flour, baking powder and salt together. Cut in shortening to size of small pieces. Add water a little at a time until dough is moist enough to hold together. Chill. Roll dough for bottom and top crust.
Dice pumpkin and boil with oxtails 2 hours over medium heat. When broken down, add onion, garlic, diced carrots, diced potatoes, garlic, salt and pepper. Cook on low two more hours. Soup should have a consistency of a thick sauce.
Squeeze spinach dry. Add remaining ingredients and blend well. Cover and refrigerate at least two hours.
Place margarine in a 2-quart baking dish. Microwave at High setting for 30 seconds or until margarine melts. Add green pepper and next 5 ingredients, stirring well. Stir in potatoes. Cover tightly with heavy-duty plastic wrap. Fold back a corner to allow steam to escape. Microwave at High setting for 12 to 14 minutes or until tender, uncovering and stirring every 5 minutes. Sprinkle with paprika. Makes 4 to 5 servings.
Drain sauerkraut and squeeze dry. Mix all ingredients (except cream cheese). Shape into loaf or ball. Chill overnight.
Make cake mix per directions on box. Bake. Let cool for 10 minutes. Use end of wooden spoon and poke holes in cake. Add sweetened milk and caramel topping. Put in fridge. When ready to eat, top with Cool Whip and crushed candy bar.
Layer ingredients in dish. Mix mayonnaise and sugar together and spread mixture over layered ingredients. Sprinkle cheese and bacon bits on top. Refrigerate 8 to 12 hours.
Line a 9 x 13-inch pan with whole graham crackers. Mix the pudding with 3 cups milk; beat for 2 minutes. Add Cool Whip; mix well. Spread 1/2 mixture over crackers. Place another layer of crackers over pudding. Spread remaining pudding over crackers; add another layer of crackers.
Cream butter and sugar, add eggs one at time. Sift flour, salt and soda, add to creamed mixture alternately with milk ending with flour and vanilla. Grease and flour 3 or 4 cake pans. Bake at 350 for 20-25 mins. or until tooth pick inserted in center comes out clean. Cool in pans 10 mins. then turn out on racks to cool. Frost with favorite frosting.
Add beaten egg yolks and Worcestershire sauce to cheese. Combine with beaten egg whites and fold in crushed potato chips. Place small amount of mixture on whole potato chips and bake in 400° oven until puffed and brown, 5 to 6 minutes. Serve at once.
Preheat oven to 400°. Place Boboli on pizza pan. Saute in nonstick pan the onion, pepper and mushrooms. Put spaghetti sauce on boboli. Spoon veggies on evenly. Bake in oven for 8 to 10 minutes. Remove from oven and add cheese on top. Bake for 5 more minutes. Slice and enjoy!
Mix 1 cup sour cream, chicken, 1 cup cheese, 1/4 cup salsa, cilantro and cumin. Spoon about 1/4 cup of chicken mixture onto each tortilla. Roll up tortillas. Place tortillas in a 13 x 9-inch baking dish. Top with remaining 3/4 cup salsa. Cover and bake at 350° for 30 minutes. Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted. Top with lettuce and tomatoes. Serve with remaining 1 cup sour cream. Makes 10 servings. Preparation time: 20 minutes. Cooking time: 35 minutes.
Mix together the sugar, flour and salt, then add milk and egg yolks to this mixture. Constantly stir over medium heat until mixture thickens. Remove from heat and add margarine, vanilla and coconut; mix well. Pour into baked pie crust or graham cracker crust.
Simmer chicken, onion, carrot, herbs and water in 6-quart pot until chicken is tender. Remove chicken. Strain broth and return to pot. Dice chicken (bite-size) and return to broth. With broth boiling, add the potatoes; reduce heat until potatoes are cooked. Add the corn and cook for another 7 minutes. Garnish bowls with parsley. Makes 6 to 8 servings.
Melt butter. Add pecans and bake for 20 minutes at 350°.
Mix sour cream, cream cheese, Worcestershire, mustard, celery salt, salt and hot sauce. Add in radishes, cucumbers, bell pepper and onion. Mix well and serve with assorted crackers.
Soak beans overnight. Rinse well. Cut sausage to desired lengths. Put all ingredients in pot and cover with water, about 1 1/2 inches from layer of beans. Cook until beans are tender.
In a large skillet, over medium-high heat, heat the oil. Add garlic. Cook 1 to 2 minutes. Add broccoli. Cook 3 minutes, turning frequently to coat with oil. Add chicken broth and lemon peel. Reduce heat to medium. Simmer, covered, 5 to 7 minutes until broccoli is tender but still crisp. Sprinkle with lemon juice, salt and pepper to taste. Makes 12 servings.
Combine all ingredients in a large punch bowl. Serve in cups with strawberry or lemon slice on handle. Serves 35 to 50.
Layer dressing in 9 x 9 inch baking dish. Cover with fish. Mix soup and milk and pour over fish. Sprinkle with Swiss cheese. Bake, covered, at 350 degrees for 20 minutes.
Mix oats and milk; let stand 5 minutes. Add eggs, melted shortening, then sifted dry ingredients. Cook on a hot griddle.
Using finger, smooth out perforated marks on dough to form solid rectangle. Remove casing from Gouda; place cheese in center of dough. Bring up all corners of dough to totally encase cheese, making sure all openings are sealed. Brush top with egg white; sprinkle with sesame seed. Place on ungreased cookie sheet; bake at 375° for 30 minutes, or until golden. Allow to set for a few minutes before cutting into wedges.
In a small bowl, mix flour and baking powder. In large bowl, with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet 'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts.
Peel and dice potatoes. Add other ingredients. Pour into casserole dish. Bake at 350° for 30 to 45 minutes.
Mix ingredients in a large saucepan, stirring until sugar dissolves. Store in recycled apple juice bottles, etc., and heat desired amount as needed. I usually pour desired amount into bottom of coffeepot. Put the cloves and cinnamon stick in basket and perk! This nectar is wonderful for sore throats and colds in the winter time!
Pour pineapple into a 13 x 9-inch baking dish. Spoon pie filling over pineapple. Sprinkle with coconut and nuts. Slice butter on top. Bake at 350° for 45 minutes.
Add sugar to oil, then eggs, pumpkin, spices sifted with flour, water and raisins. Bake at 350° for one hour. Makes one loaf.
Cream butter and sugar. Add vanilla and eggs. Add flour, 1/3 at a time, and stir. Refrigerate overnight. Cut into size you want. Cook at 350° for 20 minutes.
Mix instant pudding with milk; let thicken, then add Cool Whip and sour cream. Mix well with hand mixer. Layer the bottom of 8 x 11-inch pan with vanilla wafers, then cut up bananas and stir into pudding mixture. Pour pudding mixture over layered vanilla wafers. Crumble a few vanilla wafers over top and chill.
Cook macaroni until tender. Drain. Mix in oil to keep noodles separated. Cool. Add the remaining ingredients. Salt and pepper to taste. Top with bacon bits or grated cheese, if desired.
Scrape and slice carrots and boil in salted water until tender. Drain well. Combine all ingredients in a gallon Ziploc bag. Refrigerate overnight.
Put ground beef, chili powder, rosemary, garlic salt, parsley, salt, pepper, oregano, sweet basil, sugar and dried onions together and cook for 30 minutes. Drain. While hamburger is cooking, cook lasagna noodles (1/2 pound). Add 1 large jar Ragu spaghetti sauce to hamburger mixture. Spread some sauce in bottom of oblong pan, then noodles, sauce, cottage cheese, Parmesan cheese and Mozzarella cheese. Repeat. Bake at 350° for 45 minutes. Remove from oven and let set about 15 minutes before eating. Serve with salad and bread stick.
Brown ground beef and onion.	Drain well. Add drained corn, mushroom soup and milk. Heat until hot.
Mix pumpkin, sugar, spices and flour first. Add beaten eggs, then milk. Pour into unbaked crust. Bake at 400° for 45 to 55 minutes. Makes one pie.
Combine condensed milk and pecans and spread over warm cake. Broil for 10 minutes. Remove and cool. Beat butter & cocoa with mixer and add milk and vanilla and spread over cake.
Marinate beef brisket overnight in all ingredients except barbecue sauce. Put brisket into cooking bag. Remove air from bag. Bake 1 hour per pound at 300° in a covered dish.
Blend cream cheese, Worcestershire sauce and lemon juice until smooth in a small bowl. Stir in nuts. Spread about 1 tablespoon into hollow in each piece of celery. Garnish with slivered nuts, if desired.