HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon; dice, cool and crumble. Brown hamburg in small amount of bacon grease with 1/2 chopped onion and drain. In small roaster, mix all ingredients (including liquid in cans of beans). If it's too much liquid, drain either the can of butter beans or lima beans. Bake for 1 1/2 hours at 350°.
Mix the sweet potato, shortening and the milk together. Add the flour, sugar, baking powder and salt. Mix with spoon and spoon in muffin tins. Bake at about 400° or 375° for 18 minutes.
Mix powdered sugar and Crisco in a medium sized bowl. Slowly add vanilla and Parkay. Add milk until desired thickness is achieved. Add food coloring for decorating.
Mix sugar, flour, and cornstarch. Add melted butter, 4 egg yolks, and milk, stir until well mixed. Cook in microwave two minutes at a time until thick. Add vanilla and coconut. Pour into two baked pie shells. Top with meringue.
Mix corn meal, baking powder and eggs. Add corn and mix. Add sour cream; pinch of salt and pepper to taste and oil. Mix well. Bake 30 to 35 minutes in greased pan at 350°.
Roast beef 8 hours at 275°. Cool and skim off fat; save juice. Refrigerate overnight. Slice or break apart. Mix into juice the au jus and salad dressing. Pour over meat and reheat. Serve on buns.
Cream oleo and peanut butter. Add other ingredients and roll in 1-inch balls. Dip in sugar. Bake on greased cookie sheet for 8 minutes at 375°. Press Hershey's Kiss in center of each cookie immediately upon removing from the oven.
Mix yeast in 1 cup warm water and set aside. Mix honey, 1 cup water and butter or margarine. Add eggs, saving 1 egg white for later. Mix in yeast solution. Place flour in large bowl and form a depression in flour. Add liquid and mix. (More flour may be added if needed to get dough texture.) Let rise in a warm room until double original size. Dough may be divided into halves or fourths. Knead dough into a rope shape, then braid or twist dough into loaves and place on baking sheet. Brush on egg white and sprinkle sesame or poppy seed as desired. Bake in oven at 375° for 30 minutes.
Mix ingredients well; reserve 3/4 of butter and part of corn flakes for the top. Pour into a 9 x 13-inch pan. Bake at 350° for 1 1/4 hours.
Mix butter and dressing mix; spread 1/2 in a 9 x 12-inch pan. Precook zucchini and onion in salted water for 5 minutes. Drain and spread over crumbs in pan. Mix together sour cream, soup and grated carrot. Pour over crumb mixture in pan. Cover with the remaining 1/2 of crumb mixture. Bake in a 350° oven for 30 minutes.
Add all ingredients (can add some juice from the beans) and simmer for 1 to 2 hours.
Grease a 9 x 13-inch pan. Stir together flour, soda, cinnamon, nutmeg and salt. In large bowl, beat eggs, sugar, mayonnaise and pineapple until well blended. Gradually beat in flour mixture. Stir in carrots and walnuts. Bake at 350° for about 45 minutes or until done. Frost with cream cheese frosting.
In medium-large saucepan, combine all ingredients and bring to a boil. Simmer 5 minutes. Ladle into hot canning jars, securing lids with jar rings. Process in boiling water bath for 20 minutes or store in covered container in refrigerator. Makes 2 pints.
Cook and drain spaghetti. Brown beef in skillet; add onion, green pepper and garlic. Cook until tender. Add remaining ingredients, except spaghetti. Simmer 1 hour.
Add to broccoli mixture slowly until thickened. Put several spoons of broccoli mixture in white mixture before adding to the broccoli mixture.
Combine first 6 ingredients in medium bowl; mix well. Combine eggs, milk and vanilla; stir into dry ingredients and mix well. Pour into pastry shell. Bake at 350° for 45 to 50 minutes or until pie is set. Cool on wire rack. Lightly sift powdered sugar over pie.
Mix eggs and milk in bowl. Scramble. Bake potatoes; remove skin. Chop potatoes and add to eggs. Add onions, salt and pepper. Cook together until all is warm.
Cook and stir together for 20 minutes. Add 1 cup red cinnamon candy and 1 teaspoon ground cinnamon. Cook and stir 10 minutes longer.
Grease 9 x 13-inch pan. Dump pineapple and pie filling, swirling around and filling all corners. Sprinkle dry cake mix over fruit to cover it all. Melt butter and dribble over top. Sprinkle nuts on top. Bake at 350° for about 1 hour. Serve with ice cream or Cool Whip.
Mix milk and yeast together. Add oil and salt. Gradually add flour, kneading final 2 cups in by hand. Let dough raise until it doubles in size. Spread out on pizza pans. Bake at 425° for approximately 15 minutes. Top with favorite toppings and bake until cheese on top is brown.
Combine apricot preserves, onion soup mix and Russian dressing together. Spread mixture on chicken. Cook for 1 hour.
Prepare the mixture at least 24 hours before baking. Bake at 350° for 20 to 30 minutes.
Brown the beef in a large skillet. Drain the meat. Mix in the taco seasoning. Add the water and simmer over low heat. Place 3 to 4 tablespoons of meat in each flour tortilla. Roll and place seam down in a glass pan. Continue until all meat is gone and pan is full. Then top with salsa con queso and cheese. Microwave 6 to 8 minutes. Serve with hot sauce, chips, beans and fresh tomatoes, if they like 'em. Serves 6 to 8.
Preheat oven to 450°. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4-inch thickness on waxed paper and cut out biscuits with a biscuit cutter. Bake on a greased baking sheet for 12 minutes or until golden brown.
Combine egg, milk and salt together. Then add all-purpose flour to the mixture until a stiff dough forms. Roll very thin on a floured surface. Set aside 20 minutes. Slice 1/4-inch wide. Spread out and let dry for 2 hours. Drop into boiling broth and cook, uncovered, until tender.
Cream butter or margarine and sugar in large bowl. Add eggs and vanilla. Blend well, combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake, cookies will be soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set. Remove to wire rack and cool completely.
Brown meat and drain off fat. Add spices and rest of ingredients. Cook slowly, stirring often, until thickened. Serve over hot dogs and hamburgers. This recipe freezes well.
Brown hamburger and onion; drain well.	Combine sauerkraut, tomato sauce, brown sugar and hamburger and onion mixture.	Place in casserole. Bake at 350° for 1 to 1 1/2 hours.
Mix together sugar, margarine, and eggs. Mix together flour, nutmeg, cinnamon, and salt. Add both together and mix well. Add cherries, raisins, and pecans. Line 2 loaf pans with foil. Add batter and bake at 275° for 2-1/4 hours. When cool, wrap in cloth dampened with orange juice for 1 week.
Dissolve yeast in lukewarm water. Sift together dry ingredients. Knead dough only enough to hold together. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Bake at 400° for 20 minutes.
In medium bowl mix eggs, flour and salt. Knead 2 to 3 minutes. Add small amounts of flour until dough is no longer sticky. Roll dough through pasta machine and cut as desired.
Mix flour, 1/4 cup of sugar and salt. Cut in 1 stick of butter until very fine. Press on bottom and sides of a 9-inch deep pie plate.
Combine cheese, sugar and Cool Whip together. Spoon into crust and refrigerate. Serve with cherry topping, if desired.
Mix flour, eggs, salt, mustard and sugar. Heat vinegar and water, not boiling, just warm. Add the egg mixture and cook until it thickens. Stir constantly so it won't scorch. This will keep in refrigerator for weeks. Great for potato salad!
Cook potatoes until done and drain off water. Add half and half and beat or mash until smooth. Add remaining ingredients. Mix well. Put mixture in 9 x 13-inch pan or casserole. Cover and refrigerate. (Will keep for a week.) Dot with margarine. Bake at 350° for 30 minutes. Serves 14.
Heat oven to 350°. Grease 2 (9 x 1 1/2-inch) layer cake pans; line bottoms with wax paper. Mix cocoa, 1/3 cup sugar and milk in medium-size saucepan. Heat over low heat until bubbles appear around edge of pan, stirring constantly. Cool to room temperature. Sift flour, 1 cup sugar, soda and salt into large bowl of mixer. Add shortening, eggs, cocoa mixture and vanilla. Beat on low speed just until ingredients are moistened, scraping bowl frequently. Beat on medium speed 3 minutes. Pour into pans. Bake 30 minutes. Cool 5 minutes. Remove from pans. Remove wax paper.
Cream the shortening. Gradually add sugar, beating well. Add eggs; mix well. Stir in sweet potatoes and water. Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until bread tests done. Makes 2 loaves.
Combine salad dressing, parsley, basil and garlic. Add Cheddar cheese, broccoli and noodles. Gently mix in tomato and black olives. Just before serving, sprinkle with cashew halves.
Peel and grate potatoes; put into water for 5 minutes. Drain and pat dry. Mix in olive oil. Put chicken, bone side down, in a foil-lined pan. Spread each with mustard mix (mustard and garlic). Form a skin over each breast with potatoes. Season with salt and pepper. Sprinkle with Parmesan cheese and cilantro. Bake at 425°, uncovered, for 35 to 40 minutes.
Boil pasta per package directions. In a small pan saute the remaining ingredients. When the pasta is done, rinse well with hot water. Pour sauteed mixture over pasta and toss until well mixed. Sprinkle lightly with favorite pasta cheese after serving. Has approximately 260 calories per serving.
Mix first 3 ingredients. Add next 2 and mix well. Drop by 1/3 cupful onto greased cookie sheet. Shape into next by pushing with greased thumb. Dust bottom of nest with powdered sugar. Fill with peanut M&M's to look like eggs. Makes 10 to 12 nests.
Combine the first 5 ingredients. Mix. Add cheese; mix thoroughly. Spread about 1 teaspoon of mixture on each cracker; top with a thin slice of link sausage. Place on ungreased cookie sheet. Bake in preheated 400° oven for 5 to 6 minutes. Yields about 50 pizza rounds.
Whisk juice and dressing mix together. Marinate breasts for 24 hours in half the juice mix. Bake at 350° for 45 to 50 minutes. Combine cornstarch, water and remaining juice mixture in saucepan. Heat to thicken. Serve sauce with chicken.
Dissolve jello in water add the balance of the first 4 items, and partially set in a 9 inch square pan. Cook orange juice, sugar, flour and egg until thickened. Cool Add whipped cream. Spread over first layer. Sprinkle cheddar cheese on top.
Spread peas over first 3 ingredients. Sprinkle garlic salt (very little) over top of peas. Spread mayonnaise over top of peas until completely covered. Sprinkle Parmesan cheese on top of mayonnaise. Slice olives thin and put on top of cheese. Chill in refrigerator for 1 hour before serving.
Mix ham, pork and hamburger into saucepan with water and with eggs, crackers crumbs and milk. Shape into loaf. Mix sugar, water and vinegar together. Spoon on top of loaf before and during baking. Bake until done.
Mix well and spread into greased baking pan. Sprinkle top with garlic salt. Bake at 350° for 35 minutes. Double recipe for a 9 x 13-inch pan.
Knead well, put into 11 x 17 pan. Prick all way through with fork. Bake at 300° for 45 minutes to 1 hour. Cut while hot and leave in pan until cool.
Combine corn meal, flour, sugar, salt and baking powder and mix together. Add milk, oil and eggs. Mix until smooth. Pour batter 1/2 inch deep into greased cake pans. The shallow amount of batter will yield a thin and crisp corn bread. Bake in a 400° oven for 20 minutes or until batter is firm to the touch and lightly browned. Cut into squares and serve at once with margarine, honey or jams.
Preheat oven to 375°. Melt butter in small saucepan. Add lemon juice, bouillon and Tabasco sauce. Heat slowly. Set aside. In medium bowl, combine cooked rice, spinach, cheese and 1/4 cup lemon-butter sauce. Mix well. Divide rice and spinach mixture equally among fillets. Roll up and place seam-side down in baking dish. Pour remaining sauce over roll-ups. Sprinkle with paprika. Bake 25 minutes or until fish flakes.
Mix pudding as directed on package. Put into a bowl and layer, alternating vanilla wafers, bananas and pudding mixture. Top with light Cool Whip.
Combine first 5 ingredients and cook in 4-quart pan 3/4 full of water. Add salt and pepper. When cooked, do not drain. Add after cooking the butter, milk and cheese. Stir constantly until melted. (A little thickening may be added.)
Combine flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is just blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6 inch pancakes. Flour "pancakes" lightly on both sides. Roll between sheets of waxed paper (or plastic wrap) on dampened countertop. Peel off top sheet. Trim one inch larger than upside down 9-inch pie plate. Flip into pie plate. Remove other sheet. Trim edge even with pie plate. Moisten edge of pastry with water. Add your choice of filling. Roll top crust same as bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. Bake according to recipe for pie filling. Makes one 9-inch pie.
Preheat oven to 375°. Cream butter and sugar; add eggs and vanilla. Beat at low speed until mixed. Combine dry ingredients in a separate bowl. Slowly fold flour into the butter mixture. Add lemon juice concentrate; blend well. Fold in white chocolate, cranberries and nuts.
Mix all ingredients together thoroughly and refrigerate for 3 days. On the third day, take out and knead for 5 minutes, then return to refrigerator. On the morning of the fourth day, shape into 3 rolls. Put each roll in separate sheet of foil (shiny side against hamburger). Prick foil in several places with fork. Place on rack with drip pan under it and bake for 3 to 3 1/2 hours at 200°.
Mix beans, chopped spices and bread crumbs or egg. Form into a well defined loaf. Use large loaf pan. Put cheese on top and smooth sauce all over top and sides. Bake 40 to 50 minutes. Serve hot.
Allow sausage and grated cheese to get to room temperature. Mix together with hands all ingredients, adding Bisquick 1 cup at a time. Form into balls and bake at 350° for approximately 10 minutes.
Place above ingredients in blender except for the oil. Blend short time, then add oil. Beat 3 to 5 minutes.
Beat 1 cup powdered sugar and egg white at high speed for 1 minute. Stop mixer and add the other cup of powdered sugar and the remaining ingredients. Beat until fluffy. May add 1/2 cup cocoa for chocolate frosting. Refrigerates well.
Put tomato sauce into a pint jar with a tight fitting lid. Add the salt, dill seed, basil, sugar and oregano. Add a few grindings of pepper, then add the vinegar, onion and Worcestershire. Cover and shake well. Chill. Shake well again before using. Makes about 2/3 cup.
Add onion to vegetables; cook halfway, according to directions. Drain, saving 1 cup liquid. Add liquid and soup to vegetables. Melt oleo; add stuffing mix to it. Put 1/2 of oleo and stuffing in the vegetable mixture. Put in casserole dish; top with the remaining oleo and stuffing. Bake at 325° for 1 1/2 hours.
Clean, trim and cut up broccoli into small flowerettes. In a large bowl, combine onions, raisins and pecans. Mix together salad dressing, milk, vinegar and Equal, stirring until smooth. Pour dressing over salad. Add salt and pepper to taste. Cover and refrigerate overnight. Top with bacon bits and toss before serving.
Grease a 1 1/2-quart casserole dish. Put broccoli on bottom. Arrange chicken slices on top. Combine other ingredients. Pour over chicken. Mix crumbs with melted margarine or butter. Bake uncovered in 350° oven for 50 minutes.
Combine flour, salt and black and red peppers; mix well and set aside. Combine egg and milk and beat until blended. Dredge quail in flour mixture, dip in egg mixture and dredge again in flour mixture. In a large cast-iron skillet, heat enough oil to cover quail and fry quail until golden brown, turning occasionally. Drain on paper towels. You will have to fry in two batches so keep first batch warm in 250° oven.
Boil sugar and water; let cool. Then mix in all of the above ingredients. Freeze.
Place roast and beans in deep roaster and cover with water. Add next 7 ingredients. Cook, covered, at least 8 hours over heat to simmer. Stir occasionally. Remove roast bone. Spoon over crushed Doritos or Tostitos. Top with:
Beat eggs and add sugar and pineapple juice. Cook slowly for 2 minutes, then add jello. Whip the cream and add to other ingredients. Put in a graham cracker pie shell or a vanilla wafer crust. Chill several hours.
Partially freeze pork; slice thinly into bite-size strips. Stir together soy sauce, sherry, cornstarch and ginger. Set aside.
Soften gelatin in cold water for 5 minutes. Dissolve over hot water. Mix with other ingredients. Refrigerate.
Peel, seed and mash avocados. Stir in next 4 ingredients. Spread in casserole dish. Spread sour cream over avocado mix. Spoon drained picante over sour cream. Spoon on remaining ingredients (olives, tomatoes and cheese), except beans. Spread beans around the edges of the casserole dish. Sprinkle with bacon. Serve with tortilla chips.
Mix all ingredients together except onion rings. Place in a 9 x 13-inch baking dish. Bake at 350° for 1 hour. Remove from oven and put onion rings on top. Bake for 15 minutes. Serves 8.
Beat eggs and add all other ingredients, mixing well. Pour into unbaked (9-inch) pie crust. Bake at 350° until set.
Use double boiler to dissolve caramels and peanut butter. Mix potato shoestrings and peanuts. Pour first mixture over second mixture.
Stir all ingredients together. Pour in muffin tins. Bake until brown at 350°. Makes 6.
Mix all ingredients together. Bake, in large baking dish that has been sprayed with Pam, for 40 to 50 minutes in 350° oven.
Mix the flour, salt and Crisco until crumbly. Add the milk; do not handle much. Roll into 2 pie crusts. Bake at 475° for 8 to 10 minutes for empty pie shells.
Peel potatoes and cut into thin slices, but do not cut all the way through. Put potatoes in baking dish. Fan them slightly. Sprinkle with salt; drizzle with butter and sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes until lightly browned.
Combine yogurt, salt, garlic, cardamon, chili powder and cinnamon. Marinate chicken in yogurt mixture at least 4 hours (overnight is best). Place chicken in baking pan, skin side up. Combine flour with marinade and spoon over chicken. Bake about 1 1/2 hours or until tender in 350° oven. Baste occasionally with marinade. Serves 4.
Fry bacon; drain, crumble and reserve. Saute next 4 ingredients until tender in 2 tablespoons bacon fat. Add next 4 ingredients; heat until hot. Add more milk if the soup seems too thick. Stir in reserved bacon. Garnish with parsley. Serve hot.
Combine all ingredients until smooth. Spray griddle with nonstick spray and set it over moderate heat. If you want small pancakes, drop about 2 tablespoons of the batter onto the griddle or pour about 1/4 cup for larger pancakes, if desired. Bake until full of bubbles on the top and the underside is lightly browned. Turn with a spatula and brown other side.
Mix together cake mix, 2 eggs and margarine. Pour into 9 x 13-inch ungreased baking dish. Mix together cream cheese, 2 eggs and powdered sugar and pour over cake mixture. Bake at 350° for 30 minutes. (Do not overbake.) When top is brown and crispy it will be done.
Heat grill. In small bowl, combine honey and mustard; blend well. When ready to barbecue, place ham slice on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush with half of the honey mixture. Cook 5 to 10 minutes or until thoroughly heated, turning and brushing once with remaining honey mixture.
Dump pineapple, juice and all, in bottom of 9 x 13-inch greased pan. Spoon on cherry filling. Sprinkle dry cake mix over all. Dot with margarine. Sprinkle on walnuts. Bake at 350° for 1 hour and 15 minutes. Serve with Cool Whip or ice cream.
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks can be made. Add salt and mix in. Fold in nuts and chocolate chips. Place aluminum foil on cookie sheet. Drop dough by teaspoon on ungreased foil. Place cookies in oven. Close oven door. Immediately turn oven off. Leave cookies in closed oven overnight. Peel cookies off foil in the morning. Makes 2 to 2 1/2 dozen.
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning. Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing. Stuff turkey lightly with dressing. Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400° for 30 minutes or until browned. Stir once or twice during first 20 minutes of baking. This dressing freezes well. Yields 12 to 14 servings.
Mix water, salt and flour in a bowl with your hands. This forms the clay. Take bits of clay and make different shapes. Place each shape on a baking sheet covered with foil. Make a hole at the top of each shape with a pencil. Bake at 275° for 1 hour until brown. Let shapes cool and paint them and glitter them. Coat the shapes with shellac. String with yarn to hang on your Christmas tree.
On split muffin, spread with canned pizza sauce. Add salami or pepperoni. Top with grated cheese and place under broiler until cheese is melted and begins to bubble.
Wash and cube eggplant; sprinkle with salt and let stand. Squeeze dry and saute in oil until soft. Drain and set aside. Brown onion in oil. Add tomatoes, olives and celery and cook slowly about 15 minutes. Return eggplant to pan and add capers. Heat vinegar; add and dissolve sugar in vinegar and then pour over eggplant. Correct seasoning with salt and pepper. Cover pan and cook very slowly over a low heat for 20 minutes, stirring to prevent sticking. Serve hot or cold. This keeps very well and is excellent in an antipasto served with crackers.
Dip chicken in eggs, salt and pepper (mixed). Roll in bread crumbs. Brown in hot oil. Drain. Place in baking dish. Mix all other ingredients except cheeses. Pour over chicken. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes. Put Mozzarella cheese on top and bake until it melts.
Blend together cream cheese and 2 tablespoons melted margarine. Add chicken, pepper, milk, onion, optional pimento and a sprinkle of tarragon. Mix thoroughly. Separate crescent rolls into 4 rectangles, sealing perforations. Place about 1/2 cup chicken mixture on each rectangle. Pull four corners of dough to center and seal. Brush tops with remaining margarine and dip into bread crumbs. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes. Serves 2.
Cream sugar and shortening. Add eggs and beat well. Blend dry ingredients together and add alternately with mashed bananas. Add flavoring and chopped nuts. Pour mixture into two 8 1/2 x 4 1/2-inch bread pans that have been lightly greased and floured on bottom only. Bake at 350° for 35 to 40 minutes until a toothpick inserted in center of loaf comes out dry. Remove from oven and cool bread in pans 10 minutes. Remove from pans and continue to cool on wire rack. Place in clean plastic bags or foil. Allow bread to ripen overnight before slicing. Flavor develops upon standing.
Dissolve gelatin in water. Set aside. Heat soup in saucepan. Keep boiling and mix in the cream cheese with beater. Remove from heat and stir in gelatin. Cool a few minutes and add mayonnaise, shrimp and vegetables. Mix thoroughly and pour into slightly oiled fish mold. When set, unmold on serving tray. Place a slice of green olive with pimiento for eye for fish. Serve with assorted crackers. This is best if made a day ahead of time.