HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour, eggs and vanilla. Add pumpkin and beat well. Add milk. Pour into an unbaked 9-inch pie crust. Sprinkle with cinnamon and bake at 350° for 55 minutes. Recipe can be doubled.
Chop corned beef coarsely; place in a 6-cup casserole. Add mustard, caraway seed, salt and pepper; toss to mix well. Dot top with butter. Stir in potato and onion mix; pour water over. Stir with a fork; cover. Bake in a 375° oven for 20 minutes, stirring once after 10 minutes. Uncover; stir with a fork. Place tomato slices, overlapping, in a ring around edge of casserole. Continue baking 10 minutes or until potatoes are tender. Makes 4 servings.
Preheat oven to 350°. Mix the cake mix, sugar, water and oil. Add the vanilla and eggs, one at a time. Fold in the sour cream. Pour into a greased Bundt pan. Mix the brown sugar, oleo and cinnamon. Add the nuts. Spoon on top of the batter. Bake for 50 to 55 minutes. Turn out right away; cool. Pour a thin powdered sugar glaze over the cake while it is warm.
Cook first 4 ingredients over medium heat to soft ball stage on candy thermometer. Add the next 3 ingredients (1/2 stick butter, peanut butter and marshmallows). Boil until starts to thicken and pour into a 9 x 13-inch buttered pan.
Spread cookie dough on pizza pan and cook according to the directions. Cream the cheese with sugar and vanilla. Spread on cooled cookie dough. Top with fruit!
Layer first 6 ingredients as listed. Cook peas and cool. Mix together mayonnaise and sugar; spread over layers. Top with cheese and bacon. Cover and refrigerate overnight.
Heat oven to 275°. Beat butter and 1/4 cup powdered sugar until light and creamy. Mix in water and vanilla. Add flour slowly, beating well after each addition. Mix in salt. Stir in pecans. Form 1-inch balls using your hands. Bake on greased cookie sheet about 40 minutes. When done, roll in powdered sugar and coat.
Mix first 5 ingredients together. Add last remaining ingredients to mixture. Bake at 375° for 10 minutes.
Cook noodles nearly done. Drain tuna and mushrooms. Add to noodles; drain off all but about 1/2 cup liquid from noodles. Mix tuna and mushrooms thoroughly. Add cheese in strips and let melt down; stir slightly and serve.
Saute garlic in butter and add rest; cook until shrimp are pink. Toss in spaghetti. Serve with Parmesan cheese.
Mix pretzels, sugar and butter in 9-inch pie plate. Press mixture onto bottom and up side of pie plate. Refrigerate until ready to fill.
Preheat oven to 350°. Combine vegetables, soup, half of the Swiss cheese, sour cream, pepper, pimiento and half can of the onions. Pour into a 9 x 13-inch casserole. Bake at 350°, covered, for 30 minutes. Top with remaining Swiss cheese and onions; bake uncovered for 5 minutes longer, until cheese is melted.
In saucepan, cook down tomatoes until there are about 2 cups liquid; stir in sugar. Sprinkle chicken with salt and pepper. Heat oil in large skillet and add chicken pieces. Prick sausages with fork and add. Saute them both until browned on all sides, about 15 minutes. Pour off all fat. Scatter the onions, mushrooms, garlic and peppers in between pieces of chicken and sausage. Sprinkle with oregano. Add tomatoes, broth and red wine; stir to loosen brown bits in skillet. Cover tightly and simmer about 20 minutes.
Combine all ingredients. Spread over a large baking dish and bake at 350° for 20 to 30 minutes, or until sausage is done.
In mixing bowl, beat shortening, sugar and egg until creamy. Mix the cinnamon, nutmeg and cloves with the flour. Mix the baking soda with the applesauce. Add the flour mixture alternately with the applesauce to the creamed mixture. Fold in the raisins. Turn into a greased and floured 11 1/4 x 7 1/2 x 1 1/2-inch pan. Bake at 350° for about 40 minutes. Can also be baked in a loaf (9 x 5 x 3-inch) pan, allow longer baking time.
Place half of cucumbers in a large bowl; top with half of onions. Repeat layers with remaining cucumbers and onions.
In a bowl mix sugar, margarine and peanut butter; knead like dough and form into balls. Try to size them to look like buckeyes. Place on a cookie sheet and put in refrigerator until solid, or place in freezer for a few minutes. Melt paraffin and chocolate chips in a double boiler. Use toothpicks to dip each ball in chocolate. Place on waxed pepper on a cookie sheet until firm.
Remove bones and oil from salmon. Add ingredients. Grease top of double boiler and steam for 1 hour.
Mix together celery soup and softened cream cheese. Layer each vegetable; pour soup and cheese mixture on. Bake at 350° for 20 to 25 minutes. Cut fresh tomatoes into wedges and place on top of casserole.
Dissolve lemonade with 4 cans of cold water. Puree strawberries, one bag at a time, in a blender or food processor. Strain to remove seeds. Blend with sugar and stir into lemonade. Refrigerate until ready to serve, then stir in club soda and ice. Garnish with fresh strawberries. Serves 10 to 12.
Clean and peel carrots; cook in boiling water until done. Drain and slice. Add rest of ingredients; mix and let marinate. The longer they marinate, the better.
Cream sugar and butter until fluffy; add eggs one at a time, beating well after each egg is added. Sift flour first, then weigh; add flour after using all the eggs. Dust the fruit with 1/4 cup floured fruit last, small amount at a time, mixing well after each addition. Bake in a tube pan or loaf pans at 250° for 2 1/2 hours. This recipe makes about 8 pounds of cooked fruit cake.
Cut kernels from cob twice if small; 3 times if large, then slightly scrape cob. Barely heat cooking oil in a 2-quart pot. Add onion and bell pepper and cook over low heat until onion is clear, 15 to 20 minutes. Stir occasionally. Add salt to corn; add corn to onion and bell pepper mixture. Stir often to avoid scorching. Cook until kernels are clear. Add pepper and tomatoes. Cover mixture when it starts to bubble around edges; reduce heat to low and cook 20 to 30 minutes. Serves 4.
Mix sour cream and taco seasoning. Place in layers on large pizza pan or cookie sheet, starting with bean dip and continuing in order given above. Serve with tortilla chips.
Brown hamburger meat and onions. Add chili powder, salt and pepper to taste. Spray Pam on 9 x 13-inch dish. Sprinkle 2 to 3 tablespoons meat on tortilla. Sprinkle cheese on tortilla. Fold up.
In medium skillet, simmer undrained mushrooms, onion, oregano, garlic and wine for 3 minutes. Stir in peas; heat thoroughly. Makes 4 servings.
Heat oven to 350°. Grease pie plate (9 x 1 1/4-inch). Place milk, vanilla, eggs, sugar and baking mix into blender. Blend on high 15 seconds. Add cream cheese. Blend on high 2 minutes. Pour into pie plate. Bake until firm 40 to 45 minutes. Spread cheesecake topping over top after cooling.
Place cottage cheese in medium to large size bowl. Add dry Jell-O directly from the box. Add Cool Whip, fruit and nuts. Chill. Good for a pot luck.
Dissolve gelatin in hot water. Add cold water. Chill until slightly thickened. Break up cranberry sauce with a fork. Stir into gelatin with cherry and nuts. Fold in sour cream. Pour into an oiled 1-quart mold and chill until firm.
Cut bread lengthwise; then cut crosswise 4 times, making 8 pieces. Toast under broiler for about 1 or 2 minutes, until golden. Preheat oven to 450°.
In a large bowl, beat eggs until foamy. Add oil, sugar and vanilla to the well beaten eggs. Mix well. Sift together flour, cinnamon, soda and salt. Add flour mixture in small amounts to egg mixture. Beat well by hand after each addition. When all the flour mixture has been added, mix in the apples and nuts. Mix well.
Cook the first 5 ingredients to firm ball at 235°, stirring constantly. Add flavoring and coloring. Pour in dripper pan and cool. Cut in square pieces and wrap in wax paper.
First remove nearly all fat from pan and then scrape drippings loose. Depending on how much drippings you have and on how much gravy you need, start with 1 tablespoon of cornstarch in 1 cup cold water or veggie juice. Shake in garlic powder to taste and add 1 tablespoon Worcestershire sauce. Stir or shake in a bottle. Add to hot drippings and stir constantly. Add wine, salt and pepper to taste. This thickens rapidly so never leave it alone.
Select your favorite cake mix. Spray pan(s) with cooking spray. Prepare according to package directions with the following modifications. Add 1 tablespoon flour to the dry mix and blend well. Substitute an equal number of egg whites for whole eggs and substitute equal amount of applesauce for vegetable oil. Cool in pan. Remove when cool. Frost cake and garnish with fresh fruits.
Combine first 6 ingredients and beat at medium speed for 2 minutes. Pour batter into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Cut into squares while cake is warm. Leave cake in pan. Combine powdered sugar and 1/4 cup lime juice. Pour over warm cake.
Mix together and bake at 350° for 20 to 25 minutes (in rectangular pan or Pyrex dish).
Mash potatoes. Beat in cream cheese, sour cream, butter and salt (garlic powder optional) until fluffy. Sprinkle Cheddar and paprika on top. Bake at 350° for 1/2 hour. Bake longer if refrigerated. Can be prepared in advance.
Pat crescent rolls out in bottom of cookie sheet. Bake until golden brown. Mix Ranch dressing according to directions. Beat in cream cheese. Spread over cooled crust. Top with cut up vegetables of choice. Cool and cut in pieces to serve.
Put jelly, mustard and catsup in crock-pot on medium heat. When well blended and hot (30 to 45 minutes), add wieners that have been chopped in 1-inch pieces. Cook 2 1/2 to 3 hours.
Roll graham crackers until real fine, then mix fruit, nuts, raisins and crumbs together. Put milk in pan on low heat and put marshmallows in and stir until it is real creamy. Pour it over the mixture and mix well. Dampen hands in water before mixing. Grease wax paper and line pan all over. Refrigerate overnight. Take out of pan next day and wrap up. Leave 1 month before cutting.
First Layer: Mix graham cracker crumbs, 1 stick melted butter and sugar. Press into a 9 x 13-inch cake pan.
Stir the flour, milk, eggs and salt together until smooth. Blend in the cheese, a tablespoon at a time. Grease a muffin tin with salad oil. Fill each cup half full with batter. Bake for 20 minutes at 450°.
Melt Hershey bars in microwave; add other ingredients. Fold whipped cream or Cool Whip into mixture. Line dish with whole vanilla wafers and pour pudding mixture over them. Crush several vanilla wafers and sprinkle crumbs over top of pudding mixture.
Mix Kre-mel and sugar. Add water and boil to 280° (hard-crack stage). Remove from stove. Add soda and peanuts and spread out in pan, lightly oiled with butter. When cold, break in pieces.
Mix the cream cheese, sugar and milk together with mixer. Pour into 2 graham cracker pie shells. Drain pineapple; spread it on top of cream cheese mixture. Slice bananas on top of pineapple. Top with Cool Whip. Put a few cherries and nuts on for decoration, if wanted.
Mix soup, sour cream, water and spice together in crock-pot. Add whole or cubed chicken breasts. Cook on low all day. Serve over rice. A salad, green beans and bread will complete the meal.
Line pie pan with pastry. Bake at 400° for 3 minutes. Remove from oven and gently prick with a fork. Bake 5 minutes longer. Let cool on rack. Combine mayonnaise, flour, eggs and milk; mix thoroughly. Stir in ham and cheese. Pour into pie shell and bake at 350° for 45 to 50 minutes. Do not overcook.
Cream shortening and sugar and beat in egg and molasses. Sift dry ingredients together and add. Mix well. Cool. Form in small balls and roll in sugar. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes. Do not overbake. Batter may be kept for days in covered bowl in refrigerator.
Cream butter and sugar. Add eggs. Sift flour with other dry ingredients. Alternate with bananas to butter/sugar. Mix in sour cream and vanilla. Add nuts. Bake at 350° for 50 minutes.
Mix by hand or beat on low if use mixer. Bake for 1 hour at 300° in greased Bundt pan. Let sit 20 minutes before removing from pan.
Dissolve cinnamon candies in hot water. Add grapefruit juice and powdered pectin. Cook over high heat until mixture boils hard. Stir in sugar immediately. Let mixture come again to a rolling boil. Boil hard for 30 seconds. Remove from heat and add coloring. Pour into hot, clean jars and seal. Process in boiling water for 10 minutes. Yields 5 one-half pints.
Soften yeast in water. Scald milk. Add shortening, salt and sugar. Cool. Stir in yeast. Add 1 beaten egg. Stir in flour. Knead. Let rise. Roll out and cut in circles. Let rise. Bake slowly on a griddle about 7 minutes on each side.
Combine cream cheese, sour cream and margarine; beat with electric mixer until fluffy. Stir in pimiento, 1 tablespoon parsley and onion. Chill. Shape into a ball. Coat with nuts and 1/3 cup parsley. Makes about 1 3/4 cups.
Core and blanch cabbage to loosen leaves, yields about 8 large plus 8 medium size leaves. Cook barley per package directions. Saute leeks in 1/2 of the margarine. Skin and bone chicken; slice into strips.
Combine eggs, flour and baking powder, stirring well. Stir in remaining ingredients. Pour into a lightly floured 13 x 9 x 2-inch baking dish. Bake at 325° for 35 minutes. Yields 10 to 12 servings.
Mix ingredients, except marshmallows, and bake at 300 for 30-45 minutes. Cover with small marshmallows right out of oven.
Well grease a 10-inch Bundt pan. Preheat oven to 350°. Put pecans in bottom of pan. "Stretch and twist" biscuits. Sprinkle with cinnamon-sugar mixture. Layer in Bundt pan. Melt margarine. Add brown sugar. Pour brown sugar-margarine mixture over biscuits. Bake for 30 to 35 minutes. Enjoy.
Cook beans until tender; 15 to 20 minutes. Cool and place in jar. To each jar add 1 clove of garlic and 1 head of dill. Mix together remaining ingredients. Pour mixture in jar and seal. Cold pack for about 20 minutes.
Soften cheese and work all ingredients together by hand. Roll into marble size balls. Bake at 350° for 15 minutes.
Rinse, pat dry and slice the mushrooms (makes about 5 cups). In a large saucepan, heat 4 tablespoons of the butter. Add mushrooms and saute over high heat until lightly browned. Remove mushrooms; set aside. In the same saucepan, heat the remaining tablespoon butter. Stir in flour. Gradually add broth. Add onion, bay leaves, basil, salt and white pepper. Cook and stir until thickened. Add milk. Cook over low heat 8 minutes longer, stirring occasionally. Do not boil. Remove onion slice and bay leaves. Return sauteed mushrooms to saucepan. Heat. Serve in warm bowls with crackers, if desired. Yields 6 portions.
Heat water and sugar. Let cool. Once cool, mix with other ingredients and freeze. Spoon into glasses frozen. Add 7-Up or ginger ale.
Sift together in a bowl the flour, sugar, soda and salt. Beat in cooking oil and eggs, one at a time. Stir in carrots and cinnamon. Bake at 350° in 3 (8-inch) pans or 2 (9-inch) pans for 25 to 30 minutes. Frost with Cream Cheese Icing.
Gather fresh cabbage (is best). Shred as desired. Pack, not too tight, into sterilized jars. To each quart jar, add canning or clean stock salt. Pour briskly over this boiling water. With stainless steel knife, punch out air. Quickly seal jars and set aside. In a few days, it will spoil but don't bother it. In about 18 to 21 days, it is ready to use or replace lids with new ones and hot water bath for 5 minutes. Remove and it seals. This will keep for a long time.
Chop onion; drain spinach. Cook bacon until brown, then set aside. In bacon fat, cook onion until done. Add spinach, let get hot, then add beaten egg (cooked). Serve with corn bread.
In a large skillet, brown beef and pour off grease. Remove beef from skillet. Season with salt and pepper.
Heat fruit juice in pan, over low heat. Add marshmallows, stir until smooth. Remove from heat and cool. Crush graham crackers fine. Mix crumbs, raisins, fruit and nuts. Add to the marshmallow mixture and blend well. Line pans with wax paper, pour in cake mixture, press down firmly. Wet hands before pressing down cake. This will keep a long time if wrapped in wax paper. Keep in refrigerator.
Prick bottom and sides of pie crust with fork; bake 10 minutes at 400°. Reduce oven to 350°. Brown beef and onions in skillet; drain. Add taco seasoning by directions. In bowl combine beans and 1/3 cup taco sauce; mix well. Layer half of bean mixture in crust; top with 1/2 of seasoned meat, 1 cup cheese and crushed chips. Repeat (except chips). Bake for 20 to	25 minutes. Remove from oven. Top with lettuce, tomato and taco sauce, if desired.
Place burritos in a long glass baking dish that has been sprayed with a baking spray. Top with chili and cheese and cover with foil. Bake at 350° for 1 hour. Let stand for 20 minutes and then top with sour cream and green onions.
Mix together and put into unbaked pie shell and lattice the top. Bake at 400° for 10 minutes. Decrease heat to 350° until done, about 20 more minutes.
Stir sugar, syrup and milk together. Add butter and start on low fire to cook. Gradually increase heat as mixture starts cooking. Cook until hard ball forms when dropped in cold water. This takes 1/2 to 1 hour. Stir continuously. Cooks down very thick. Remove from fire, stir in nutmeats and spread on buttered tin. Cut in small squares and wrap in waxed paper.
Combine cake mix, 1 egg and butter. Mix well. Fold in nuts and put into a well-greased 9 x 13-inch baking pan. Beat cream cheese, 3 eggs, vanilla and powdered sugar until smooth. Spread evenly over cake mix. Bake at 300° for 1 hour.
Mix dry ingredients in bowl, make hole in middle, add wet ingredients and mix to soft dough. Do not knead. Drop by spoonfuls on ungreased cookie sheet. Bake 8 minutes at 425°. Do not overcook. May be frosted.
Drain liquid off beans; add onion. Mix with sugar or honey, oil and lemon juice. Season with salt. Mix all together and let stand several hours or overnight, stirring several times.
Boil the eggplant in salt water with onion and green pepper. Mash and drain. Add egg and melted butter. Layer eggplant mixture, cracker crumbs and cheese in casserole dish. Top with more cracker crumbs and cheese. Bake at 350° for 20 minutes.
Saute carrots and onions in butter until tender. Add flour to make roux paste. Bring water to boil and add bouillon cubes. When dissolved, add roux to water. Whisk to smoothness. Add Cheez Whiz. When melted, add half and half and liquid smoke. Season to taste.
Wash and drain lettuce and cauliflower. Chop and line bottom of large bowl with lettuce. Add layer of chopped (bite-size) cauliflower. Add layer of thinly sliced onion. Crumble crisp bacon over onion. Spread mayonnaise over all like icing. Sprinkle with sugar, then cheese. Cover bowl and chill for 4 to 5 hours or overnight. Toss together before serving.
Mix oil, sugar, eggs and spices well. Add zucchini. Stir in flour and mix well. Bake at 350° for 45 minutes or until brown. Makes 3 loaves.
Mix in order given and pour into unbaked pie shell. Bake at 450° for 10 minutes, then reduce heat to 350° and continue baking for 40 minutes.
Remove mesh from the turkey. Lay turkey out as flat as possible on cutting board, placing the skin side down. Combine the garlic, rosemary, paprika, pepper and salt in blender or food processor. Turn on; add oil and process until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Re-roll the turkey. Tie firmly with string every 2-inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture. Place on rack in roasting pan. Roast at 350° for 1 1/2 to 2 hours until a meat thermometer inserted in the center registers 170°. A long log shape takes less time than a more compact roast. Remove from oven. Let stand 20 minutes before removing string. Cut thin slices to serve. Scrape up cooking juices from bottom of pan. Spoon over meat or thicken with flour and add chicken broth for a gravy, if desired.
Boil chicken until tender. Cut chicken into chunks. In large pot, bring 3 cups water to boil; add chopped chicken, 1 cup uncooked rice, 1 onion (chopped), 4 cloves garlic (crushed) and pepper, if desired. Cook (simmer) until rice is tender.
Dissolve sugar in 1 1/2 gallons water. Dissolve Kool-Aid in 1 quart water. Mix with juices and pour over crushed ice.
Dissolve jello in boiling water and stir in ice cubes until melted and starts to thicken. Set aside and let cool. Mix cream cheese with a little pineapple juice. Add cranberry sauce, pineapple and nuts. Mix with jello and chill until firm. Delicious!!
Layer first 5 ingredients in large bowl in that order. Mix mayonnaise and sugar together. Spread on top of salad. Sprinkle with grated cheese. Top with boiled eggs and bacon.
Beat cream cheese, milk and vanilla until fluffy. Stir in powdered sugar replacement. Form into 30 balls and dip each one in chocolate. Yields 30 creams.
Combine all ingredients in mixing bowl. Beat 2 minutes. Pour into 2 greased and floured loaf pans.	Bake for 15 minutes at 250° and 45 minutes at 300°. Keep 1 loaf for your family and send one to a friend.
Prepare pasta, rinse in warm water, drain and toss with olive oil. Prepare pasta sauce as instructed on package. Add sliced mushrooms, according to your liking. Heat crab 5 minutes in microwave. Combine pesto sauce and crab and heat for 5 more minutes. Toss with pasta. Serve with Parmesan cheese and garlic bread. Delizioso!
Remove casing from sausage and brown in skillet. Add celery and cook lightly. Drain fat. Add puree, basil and salt. Simmer 5 to 10 minutes.
Saute chicken, onion and garlic in oil for 3 minutes until outside of chicken is not longer pink. Stir in water. Bring to boiling. Stir in rice and pepperoni. Lower heat. Cover and simmer 20 minutes or until rice is just tender but still firm. Add peas and pimento. Cover and cook 5 minutes longer or until peas are heated through. Serves 4.
Bake Jiffy cake mix in 9 x 13-inch pan following directions on back of box. Mix in bowl the cream cheese, pineapple, milk and pudding. After cake cools, spread the pudding mixture on top of cake. Slice bananas on top, then spread Cool Whip over bananas. Put cherries on top.
Mix the yogurt and Cool Whip together. Pour into pie shell. Decorate with strawberries. Chill.
Melt butter. Add condensed milk. Mix. Add vanilla. Pour mixture over sifted 10x sugar. Add coconut and pecans. Mix with mixer about 5 to 6 minutes.
Mix all ingredients together. Slice egg and place on top and sprinkle with paprika if desired.
Peel and slice at least 1 inch thick enough sweet potatoes to fill a 3-quart saucepan very full. Add water and boil potatoes a few minute, but do not overcook. Potatoes should still be firm. Remove from water into a 13 x 9 1/2 x 2-inch deep baking dish and arrange evenly in pan. Sprinkle salt, cinnamon and butter over potatoes and add sugar and syrup evenly. Bake at 350° for 2 1/2 to 3 hours or until syrup thickens. Gently turn potatoes 2 to 3 times during baking process so all potatoes will candy evenly.
In a large bowl, mix the flour, sugar and salt; set aside. In medium saucepan, boil the oleo, cocoa and water for 1 minute. In a small bowl, mix well the eggs, buttermilk, vinegar, baking soda and vanilla. Add moist mixture to dry ingredients in large bowl; mix well, then pour into a greased 10 1/2 x 15 1/2-inch jelly roll pan. Bake in a 375° oven for 20 minutes. Frost cake while hot.
Cream butter and shortening with sugar. Add eggs, one at a time, beating well after each. Add lemon extract. Add flour and 7-Up alternately, beating well after each. Bake in greased and floured tube pan at 300° for 1 1/2 hours.
Combine vegetables and pour oil over them. Let stand while you heat vinegar, water, sugar, mustard seed, salt and celery seed. When mixture boils, add jello and stir until dissolved. Cool. Pour over vegetables. Keeps for 2 weeks in refrigerator.
Toast bread in toaster. Spread with peanut butter while hot. Sprinkle chocolate chips or raisins on top. Serve with rice, sliced peaches or oatmeal.
Cook beef in skillet until browned. Pour off fat. Mix beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2 qt. slow cooker. Cover and cook on low 8 to 10 hours.