HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients with the mixer. Pour into 2 unbaked regular pie crusts. Bake at 350° for about 45 minutes or until a knife inserted in the middle comes out clean.
Pour cereal and nuts in a large container. Mix remaining ingredients in a saucepan and heat until butter is melted. Pour over cereal. Bake 1 1/2 to 2 hours at 175°. Stir every 15 minutes. Pour out on paper towels and store in airtight container.
Mix first 3 ingredients well. Pour into crust. Chill overnight. Garnish with a lemon twist and serve.
Combine tomato sauce and spices in saucepan. Allow to simmer on low heat for over 1 hour.
Cream together cheese and powdered sugar. Add peanut butter. Fold in whipped topping. Pour into graham cracker pie shell and freeze until ready to serve.
Combine powdered sugar and peanut butter. Blend until appearance of biscuit mix. Spread half of mixture on baked pie shell.
Slice or dice zucchini into a frying pan or small kettle. Add 1/2 teaspoon salt and water. Let cook for about 25 minutes. While you beat the eggs, add the other ingredients to the eggs, then the zucchini. Bake in a 375° oven until set (about 30 minutes).
Pound the chicken breasts to 1/4 inch thickness. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper and half of pineapple and syrup. Spoon stuffing mix evenly on chicken; roll tightly and secure with toothpicks. Place in 9-inch square pan, putting the remaining stuffing in the center.
Combine all ingredients. Simmer for 8 to 10 minutes. Serve warm or cold.
Arrange 6 slices toast in ungreased oblong 13 x 9 x 2-inch baking pan. Mix tuna, onion and mayonnaise; spread over toast in pan. Top each slice toast with 1 slice cheese; place remaining slices toast on cheese. Mix remaining ingredients; pour on center of toast, spreading within 2-inches of edges. Cook uncovered in 350° oven for 25 to 30 minutes.
Cook sugar, syrup and water until it strings. Add peanuts. Cook at medium heat until golden brown. Remove from heat. Add vanilla. Stir well. Add baking soda. Stir well. Pour immediately on a greased cookie sheet. After it gets hard, break into pieces.
Add cherry pie filling on top of crust. Mix together remaining ingredients. Spread on top. Bake for 30 to 35 minutes, until brown, at 350°.
Mix all together with hands. Divide in half; make 2 rolls (about size of silver dollar). Roll. Put in wax paper. Secure ends of paper. Chill until firm. Remove wax paper and slice. Bake at 350° for 8 to 10 minutes. Freeze other roll (uncooked) for later use, if desired.
Mix all dry ingredients in a mixing bowl. After mixing well, stir in all other ingredients. Then place in a greased and floured pan.
Boil chicken and celery until tender. Place chicken and celery in 2-quart casserole dish. Mix and add soup, mayonnaise and water chestnuts. Use 1/4 to 1/2 cup of liquid, as needed. Spread mixture on top of chicken.
Bring first 6 ingredients to a boil; cook until thick and bubbly. Add lemon juice. Fill 7 hot quart jars about 1/3 full with filling. Pack tightly with pared and sliced apples. Seal. Process 20 to 30 minutes.
Melt cheese and Ro-Tel tomatoes with green chilies in crock-pot. Cook in skillet the ground beef and then sausage. Drain well. Mix meats in crock-pot with cheese. Add Blue cheese mix. Serve warm with tortilla chips or crackers. Makes a lot.
Mix instant pudding with cold milk. Add sour cream and Cool Whip to pudding mixture and mix well. Make layers of vanilla wafers and bananas. Pour mixture over each layer. Refrigerate overnight.
In 12-inch skillet, medium-high, heat 1 tablespoon oil. Cook zucchini with 1/4 teaspoon salt until tender-crisp. Remove to bowl. In same skillet with 1 tablespoon oil, cook eggplant, onion and 1/2 teaspoon salt until eggplant begins to brown slightly. Add pepper and 1 tablespoon oil until tender. Stir in tomatoes, black pepper, basil, sugar and 3/4 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Add zucchini and heat through. Meanwhile, cook noodles; drain. To serve, toss noodles with vegetable mixture and Parmesan cheese. Serves 4.
Cook potatoes, peel and slice. Add onion, mayonnaise, dry mustard, bacon, black pepper and Velveeta. Mix together and bake for 30 minutes at 350°.
Cook first 3 ingredients together and drain off grease. Add remainder of ingredients and cook for 1 hour on medium heat. May add broken up noodles, if desired.
Cream butter, sugar and egg yolks. Add vinegar, spices, dates and nuts. Beat egg whites stiff. Add last and pour in crust. Bake in a slow oven.
Dissolve bouillon and mustard in boiling water. Add garlic and flour ingredients. Stir well. Place chicken strips in a 1 1/2-quart casserole. Pour mixture over chicken. Bake, uncovered, at 350° for 30 to 35 minutes.
Combine Jell-O, cheese and water; beat with electric beater until dissolved. Add 1 cup pineapple juice and beat again. Chill until syrupy. Add celery, nuts and pineapple.
Cook onion and pepper in butter until done, then push aside in skillet. Cook bacon and bologna, in pieces, on other side of skillet. Cook until done. Put in rice and 1/4 bottle of soy sauce. Put in garlic. Break egg and stir until done.
Bring to boil the butter and water. Add flour and let cool. Add eggs, beating 1 at a time. Put in a 9 x 13-inch greased pan. Bake 35 to 40 minutes at 375°. Cool.
Sift together flour, baking soda and baking powder; set aside. Cream sugar and shortening; add eggs and mix well. Then add vanilla, salt and cocoa; mix. Alternately add flour mixture and water. Add sauerkraut. Bake in greased and floured Bundt pan or angel food cake pan at 375° for 45 to 50 minutes.
Using a large pot, boil chicken for 1 hour, then add potatoes, carrots, onions and curry; boil 15 minutes, then add butter, salt and pepper. Boil 15 minutes. Enjoy with rice or French bread.
Cook sausage in skillet until lightly browned, stirring to keep crumbly. Drain excess fat. Add ground beef. Cook and stir until browned. Stir in garlic, celery and onion; cook until crisp-tender. Stir in tomatoes with liquid, corn, salt to taste and chili powder. Simmer 15 minutes. Slowly stir in corn meal and cook until thickened. Stir in olives. Pour into greased 2-quart casserole and top with cheese. Bake in 350° oven for 45 minutes.
Coat raisins with 1/2 cup of the flour. Mix all ingredients well. Bake at 350° for 1 hour.
Sift together dry ingredients. Dice the bananas; measure the quantity and add them to the dry ingredients along with oil, vanilla, eggs and crushed pineapple. Stir and blend, but do not beat. Pour into greased tube pan and bake in a 350° oven for 1 hour and 20 minutes. Let cool.
Beat egg whites until mixture makes stiff peaks when beater is lifted. Gradually add sugar, beating continuously. Fold in thawed lemonade gently. Freeze in an ice tray.
Cream sugar and shortening. Add vanilla and mix well. Add dry ingredients and mix by hand. Form into small balls, walnut size, and roll into slightly beaten egg whites. Roll into chopped nuts. Bake for 10 minutes at 350°.
Combine eggs, sugar, vanilla and whipping cream. Mix well. Pour into freezer can. Add Eagle Brand. Stir well. Add milk to fill line of freezer and freeze.
Beat together the eggs, milk, sugar and lemon and put over double boiler and cook until thick and smooth. Cool.
Chop tomatoes, green peppers and onions. Slice cucumber, carrots and radishes. Break cauliflower up. Pour Zesty Italian dressing over and let set 3 to 4 hours. Keep in refrigerator. You can keep adding vegetables to dressing.
About 2 hours and 15 minutes before serving, in Dutch oven or other large, heavy pan, over medium heat, in hot shortening, brown shanks well. In a small bowl, mix mustard, horseradish, salt, M.S., paprika, pepper and 1 cup water. Pour over shanks. Cover and cook over low heat for 2 hours, or until meat is tender, adding more water if necessary. In warm, deep platter, mix rice and peas. Place shanks on top.
Drain noodles. Add tuna with mushroom soup; add milk. Stir well. Heat until hot.
Cream oleo and cottage cheese. Add flour and mix well. Dough should be soft but not sticky. Roll pieces and cut into 3 or 4-inch strips. Roll onto foil-covered cookie sheet. Bake at 350° for 10 minutes. Fill with cooked icing when cool.
Mix dry ingredients together in small mixing bowl. In larger mixing bowl, beat eggs, milk and oil. Add dry ingredients and mix well. Bake in a waffle iron.
Lay apples in 9 x 13-inch buttered pan. Mix other ingredients. Crumble over apples. Bake at 350° for 30 to 40 minutes.
Pour into unbaked pie shell. Bake at 400° for 10 minutes, then at 325° until set.
Mix butter, confectioners sugar, 2 cups flour and salt and pat evenly into pan. Bake at 350° for 20 minutes. Mix together eggs, 6 tablespoons flour, lemon rind, sugar and lemon juice. Spread over baked crust. Bake at 350° for 25 minutes. Remove from oven and sift confectioners sugar on top. Let cool and cut in squares.
Saute onions and celery in margarine. Combine all ingredients in casserole dish and bake in oven 45 minutes at 325°.
Sift cornmeal, sugar and salt together. Add milk to egg, then add milk-egg mixture to cornmeal mixture. Pour over this enough boiling water to make fairly stiff dough. Beat well. Use deep bowl. Wet hands and shape dough into small round patties. Brown in butter on both sides and drain on paper towels.
Combine and stir first 4 ingredients; set aside. Combine beef, egg, bread crumbs, onion, salt, pepper and 1/4 of soup mixture. Form into patties. Brown; drain drippings from pan. Combine rest of soup mixture plus water. Pour over patties. Cook for 20 minutes on medium-low. Stir gravy occasionally.
Brown hamburger and onion in skillet until well done. Pour taco seasoning mix over hamburger and mix; let cool. Once it is cooled, add cheese.
Mix pretzels, sugar and butter in bowl. Press into 9 x 13-inch baking dish. Bake at 400° for 6 minutes. Cool to room temperature. Combine cream cheese and confectioners sugar in mixer bowl; beat until smooth. Blend in whipped topping. Spread over crust. Dissolve gelatin in boiling water in bowl. Stir in strawberries. Chill until partially set. Spoon over cream cheese layer. Chill until set. Yield: 15 servings.
Dissolve jello in boiling water. Add marshmallows; stir until melted. Cool in pan. Add pineapple. Blend whipping cream and cream cheese together to make soft, then add to jello mixture. Sprinkle nuts on top and put in refrigerator overnight. Use a 2-inch deep pan.
Mix all ingredients in balls the size of walnuts. Melt 1/2 stick of paraffin and 6 ounces chocolate chips in a double boiler. Roll balls in chocolate mixture using toothpicks. Place on wax paper to harden.
Mix together the first 6 ingredients. Layer noodles, meat, cheese mixture and Mozzarella cheese. Make 2 layers. Bake at 375° for 30 minutes.
Bring 1 cup orange juice to boil. Add to sugar and mint. Cool. Strain. Add 1 cup of orange juice and lime juice. Just before serving, add sparkling water. Pour into 4 tall ice-filled glasses. Makes 4 servings.
Cream butter and sugar; add flour, eggs and vanilla. Beat well. Add buttermilk. Bake at 350° until golden brown on top.
With your hands, mix flour, dry milk, baking powder, salt and shortening. Add milk. Roll out on floured board. Fry in 1-inch hot oil until brown. Top with favorite taco filling or fruit or etc.
Thaw dough according to package. Roll out to 6 x 12-inch rectangle. Cover the rectangle evenly with softened butter. Blend together sugar, cinnamon and raisins. Sprinkle evenly over rectangle. Roll up tightly, starting at 6-inch side of rectangle. Seal by pinching edges of roll together. Cut roll into 12 slices. Place cut side up in 8-inch greased pan. Cover and let rise until double in size. Bake in preheated 375° oven for 18 to 22 minutes or until golden brown. Remove from pan when cool. Frost with vanilla icing.
Place gelatin in a medium-sized bowl. Stir in boiling water until gelatin is dissolved. Stir in orange juice and chill until mixture mounds slightly when dropped from a spoon. Fold in shredded carrot, raisins and nuts. Turn mixture into a 9-inch square pan and chill until firm. Cut into squares and serve on lettuce leaves. Makes 6 to 8 servings.
Mix brown sugar with butter until well mixed. Add flour, eggs, baking powder, and nuts. Then add vanilla flavoring last. Bake at 350° for 25 minutes. Cool and cut into squares.
Allow butter and cream cheese to come to room temperature. Add vanilla to softened butter. Mix in cream cheese. Stir in sugar. Beat until smooth and spreadable.
Peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. In second bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread bean dip on bottom of a large shallow dish. Top with avocado mixture. Layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled with round tortilla chips.
Combine peanut butter, butter and sugar. Mix thoroughly until mixture can be shaped into 1-inch balls. (Add 1/4 cup water if needed.) Melt chocolate chips and paraffin over low heat. Shape 1-inch balls and pierce each ball with toothpick and dip into chocolate mixture to partially cover. Set aside on wax paper until hardened.
Place all ingredients except peas and broccoli in Dutch oven. Simmer 50 minutes. Add peas and broccoli and simmer 5 to 10 minutes. Serves 4.
Cook chicken (covered with water, 1 teaspoon salt, pepper and 1/2 onion). Cook 1/2 onion in chicken stock until tender. Add soup, green chilies, Ro-Tel, pepper and garlic salt. Simmer and stir until well blended. Add chicken and stir in sour cream. Remove from heat. Grease a 9 x 13-inch baking dish with butter. Line the bottom with one layer corn tortillas, torn or cut. Layer with chicken mixture (1/3 mixture). Layer with cheeses. Continue to layer, then bake for 30 minutes at 350°.
In small jar with lid	combine oil, lemon juice, salad dressing mix and horseradish; mix well. In large bowl combine all ingredients; toss with dressing.	Cover;	chill several hours. Serve on lettuce if desired. Refrigerate leftovers.
Mix first 5 ingredients and place in a baking dish. Pour mushroom soup on top and bake at 350° for 1 hour.
Butter 9-inch square pan. Mix sugar, corn syrup and water in saucepan. Cook to boiling point, stirring constantly. Then reduce heat and continue cooking to hard ball stage or 250° on candy thermometer.
Grease pie plate well with butter. Arrange apples in dish. Melt butter, then add other ingredients and mix well. When mixed, spread over apples-then bake slowly at 350° for 30-35 minutes or until edges are lightly brown.
In a heavy 3 quart saucepan, bring sugar, Karo, water and salt to boil until hard ball stage. Beat egg whites until stiff, then gradually beat in boiling syrup. Beat until stiff. Add vanilla and nuts. Beat again. Pour onto a greased platter. Cut when cool.
Add all ingredients to spinach, except bread crumbs. Mix together and pour into a greased 1-quart baking dish. Cover with bread crumbs. Bake at 350° for 20 minutes.
Cook first three ingredients for an hour or so, add Polish sausage (sliced or in pieces). Continue simmering for additional half hour or so.
Melt margarine over low heat. Add chopped onion and saute. Add soup, milk, Cheez Whiz and rice. Cook broccoli according to directions. Add to rice mixture after draining well. Bake 30 minutes at 350°.
Brown ground beef; drain. Combine meat and sauce. Layer sauce, uncooked lasagna noodles, sauce and cheese in a 9 x 13-inch pan. Continue until finished, ending with sauce and cheese. Cover and bake for 1 hour at 350°.
Mix Jell-O with 3 cups water (2 hot and 1 cold). Add crushed pineapple with juice; add blueberry pie filling. Chill until firm. Spread Cool Whip on top. Chill.
Blend lard and flour. Add water, mix and knead. Makes crust for 3 pies.
Mash 1 avocado with lemon juice and mix with avocado dip. Mix sour cream, mayonnaise and taco mix in a separate bowl. Mix bean dip, beans, garlic and Tabasco. Spread in a clear glass dish. Top with avocado mixture; spread sour cream mixture evenly over avocado mixture. Sprinkle sour cream with green onions. Spread tomatoes over top. Then layer on the olives. Cover with Cheddar cheese. Refrigerate. Serve with tortilla chips.
Bring first 6 ingredients to a boil, cool completely. Can be served immediately or refrigerated for a few days.
Cut lemon and orange peel in small pieces. Add water and simmer on stove or in potpourri pot. Add water as mixture evaporates.
Cream together in a large bowl the brown sugar, white sugar, eggs and butter. Add 2 cups flour and vanilla. Mix dates with 3 tablespoons of flour in small bowl and toss. Add dates and pecan pieces. Bake at 350° for 10 minutes.
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350°, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted almonds aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes. Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to 2 weeks. Makes 2 cups.
Pan-fry ground beef and hot sausage; drain to remove oil. Then add cream of mushroom soup, Cheez Whiz, peppers (diced) and juice. Let cook until cheese melts and blends together. Ready to serve.
Boil potatoes, salt and mashed potatoes. Add butter, milk and 8 ounces cream cheese. Add paprika on top. Put in casserole dish. Bake at 350° for 1 hour.
Brown meat, onion, salt and oregano. Stir in flour and tomatoes and simmer 10 minutes.	Cook noodles in salt water and drain. Layer noodles and hamburger alternately in casserole. Layer cheese over all and sprinkle with Parmesan cheese. Bake at 350° for about 20 minutes.
Blanch green beans in a pot of boiling salted water (6 minutes). Drain and set aside. Mix the remaining ingredients and blend well. Add the drained beans. Toss and serve hot.
Cream shortening and sugar together. Add vanilla and eggs one at at time; beat after each. Make paste of coloring and cocoa; add to batter. Add rest of ingredients alternately, dry and liquid. Bake at 350° for 30 minutes.
Run peppers through blender with vinegar. Pour into boiler. Add sugar. Stir to dissolve and bring to a boil. Add Certo and bring to a boil again. Skim off foam. Do not strain. Put in jars and seal. This is good with meats.
Place potatoes and onions in bowl. Sprinkle with salt. Mix lightly with French dressing. Chill an hour or two.
Mix dry ingredients. Add oil, eggs, vanilla and bananas. Bake in 13 x 9-inch greased pan at 350° for 20 to 25 minutes. Sprinkle with powdered sugar.
Combine all ingredients in a large skillet. Cover and simmer 30 minutes or until tender. Yield: About 10 to 12 servings.
Saute onion and chilies in butter. Add chicken, then add milk and soups. Layer crumbled Doritos, mixture, more Doritos and Cheddar cheese. Cook in a 350° oven for 30 minutes or until hot and cheese is melted.
Cut eggs lengthwise and remove yolks into a small bowl and mash well. Stir in milk, salt, mustard and pepper. Fill hollowed egg halves with mixture and serve.
Combine first 4 ingredients and mix with apples in a 9 x 9-inch pan. Sprinkle with water. Dot with butter. Cover with foil. Bake 15 minutes.
Saute chicken	for about 5 minutes in oil or butter. Remove from pan. Saute onion, tomato, green pepper and celery in	same oil or butter. Add rice and mix. Cover these ingredients with boiling water. Add bay leaf, thyme, parsley, salt and pepper. Add chicken. Simmer until chicken is soft and tender. Add ham. Season to taste. Dry out the jambalaya by placing in oven for 5 to 10 minutes at 350°.
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Yields 1/2 cup.
Soften cream cheese and cream together with other two cheeses. Add and mix well the red wine vinegar and garlic powder. Roll into ball. Cover well with parsley and pecans. Keep refrigerated. Serve with assorted crackers.
In a skillet, brown ground pork for 15 minutes, then ground beef for 10 minutes. Drain fat, add shrimp, onions, egg, salt, soy sauce, water chestnuts, pepper, carrots, m.s.g. and mix well. Separate wrapper and spoon about 3 tablespoons mixture into each wrapper and roll tightly. Brush end of wrapper with water to seal. Heat oil in a deep fryer or skillet. Fry "rolls" until golden brown. Cut roll into 2 pieces. Serve hot with sweet and sour sauce.
Cut rind of ham, if present. Score top surface of ham; stud with cloves. Place, fat side up, on a rack in a shallow baking pan. Bake in preheated 350° oven approximately 15 minutes per pound, or follow wrapper directions. Combine sugar, syrup and mustard. Use 3/4 cup of glaze to baste ham every 10 minutes during the last 30 to 45 minutes of baking. Stir cornstarch into remaining glaze in saucepan. Add pineapple with juice. Simmer, stirring constantly, until sauce thickens. Serve sauce with ham.
Mix all ingredients together in blender. Serve with chips and crackers. (You may use a small sour cream in place of mayonnaise.)
Preheat oven to 350°. In small bowl, combine water chestnuts, mushrooms, onions and 2 tablespoons dressing. Divide vegetable mixture into 4 equal portions and place on top of chicken pieces. Roll up. Secure with toothpicks.
Spoon stir the Eagle Brand into Cool Whip. Slowly stir in lemon juice. Add drained cherries and pecan pieces. Stir and pour into 2 graham cracker crusts. Refrigerate.
Heat oil in a medium saucepan over medium heat. Add onions and garlic and saute until onion is tender. Add all other ingredients and bring to boil. Reduce to simmer, and cook until slightly thicken. Remove from heat and let cool. Use as basting sauce.
Combine cooking oil and egg; beat well. Add remaining ingredients and stir until well blended.
In shallow dish, combine 1/3 cup soup and 1/4 cup milk and set aside. On waxed paper, spread flour and dip chicken breasts into it. Then dip into soup mixture and then place in Pyrex baking dish, dribble with margarine and cook 20 minutes at 400°. In saucepan, mix rest of soup, 1/4 cup milk, parsley and lemon juice. Stir over low heat. Pour sauce over chicken when serving.
Cook pasta in boiling salt water. Drain well. In a sauce pan on medium heat, add cubed chicken, mushrooms, Alfredo sauce, frozen vegetables and milk. Cook until heated. Serve sauce over cooked pasta.
Bake and cool cake layers. Prepare pudding according to package directions and refrigerate to set. Place 1 cake layer in bottom of 6-quart punch bowl. Add in layers, halving in this order: pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut and whipped topping. Repeat with other half in same order. Can garnish with cherries, nuts and coconut. May be made in advance.
Mix all ingredients together. Let set overnight. Bake at 350° for 1 hour.
Remove crusts from bread slices. Butter both sides with margarine and line bottom of 10 x 14-inch casserole. Brown bacon and crumble over top of bread layer. Grate cheeses and mix together. Sprinkle cheeses lightly over bacon layer in casserole (do not press down). Beat together eggs, salt, pepper, Tabasco sauce and milk. Carefully pour over cheeses in casserole. Refrigerate overnight.
Cream margarine and peanut butter. Gradually add confectioners sugar and mix. Pat into 9 x 13-inch pan. Melt chocolate bits in a double boiler and pour over mixture. Chill and cut into small squares.
Pat insides and outsides of chickens dry, discarding excess fat. Using a two-tined fork, pierce the lemons at 1/4-inch intervals. Place a lemon in the cavity of each chicken and close the cavity with metal skewers.
Brown meat; drain. In separate bowl, mix soup, milk and sauce. Alternate layers of Fritos, meat sauce and cheese. Bake at 350° for 30 minutes.