HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease a 9 x 13-inch pan. Combine first 6 ingredients in large bowl and blend until crumbly. Reserve half. Press remaining half of crumb mixture into prepared pan. Bake 10 minutes. Remove and sprinkle chocolate chips and pecans on top of crust. Stir flour into caramel topping and drizzle over chocolate chips and pecans. Sprinkle with remaining crumb mixture and bake 15 minutes. Cool 1 to 2 hours before cutting. Store in refrigerator in airtight container.
Combine the pineapple, sugar, flour and Cheddar cheese; mix well. Put into buttered casserole dish. Mix the crushed crackers with the melted margarine and sprinkle on top. Cover and bake 45 minutes at 350°.
Combine first 4 ingredients. Set aside. Mix rest. Add 1/2 of sauce. Shape into loaf. Bake at 350° for 50 to 60 minutes. (Drain grease. Top with rest of sauce 15 minutes before done.)
In bowl, stir together the flour, sugar, salt and baking soda. Combine egg, orange juice, lemon juice and cooking oil. Add egg mixture to dry ingredients, stirring just until the dry ingredients are moist. Fold nuts into batter. Pour batter into 8 x 4 x 2-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes. Remove. Cool on wire rack. Wrap in foil and store overnight before slicing. Makes 1 loaf.
In mixing bowl, combine sugar, egg, molasses, oil, baking soda and salt. Add flour and buttermilk, mixing thoroughly. Spoon mixture into greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes. Let stand, covered, for 15 minutes. Cool before slicing.
In medium saucepan, put the raisins. Add the boiling water. Boil raisins until only 1 cup of liquid is left. Let stand until cool. Cream the shortening with sugar, then add liquid from raisins. Sift flour, soda, cinnamon, nutmeg and salt together. Add to creamed mixture. When well blended, add raisins, nuts and gumdrops. Bake in moderate oven (approximately 375°).
Let teabags steep in boiling water. Remove and add sugar. Add frozen juices and enough water to make 1 gallon.
Blend all ingredients together. This will make a dough. Roll dough very thin and cut into strips. Drop in boiling broth. Turn heat down and cook 10 minutes. Add 1/2 cup sweet milk and a dash of black pepper (to suit your taste).
Cream butter and sugar. Add nutmeg, salt and eggs, one at a time; then add cream. Beat 2 minutes. Add remaining ingredients; mix lightly and drop or roll out and cut. Sprinkle with sugar, if desired. Bake at 375° until lightly browned.
Heat oven to 375°. Mix ingredients together. Form small balls by rolling in palms of hand. Bake 15 minutes or until lightly browned.
Preheat oven to 425°. Mix all ingredients together. Pour into pie shell. Bake for 40 to 50 minutes. Remove from oven and cool.
Sift flour before measuring. Then again with soda and salt. Cream shortening and sugar. Add eggs and cream together well. Add vanilla and make into balls and flatten with fork after placing in cookie sheet. Bake at 325° to 350°.
Melt oleo in oven in a large thin casserole dish or small cake pan. Sift together flour, sugar and baking powder. Mix in 2/3 cup of peach juice. Pour this mixture over the melted oleo. Put peaches in on top of this. Bake at 350° until it gets brown around edges.
Cook noodles until tender. Mix remaining ingredients together. Add salt, pepper and garlic powder to taste. Cook meat mixture until browned; drain grease. Add Ragu; heat until warm. In a long pan, layer lasagne noodles and other noodles. Add meat sauce; sprinkle with Parmesan cheese and top with Mozzarella cheese. Bake at 350° until cheese melts.
Mix dry ingredients; add oil and water. Knead to make a soft dough. Let stand a few minutes. Roll about 1/8-inch thick. Cut into squares. Fry in oil (hot). Drain.
Boil potatoes, onion, salt and pepper in just enough water to cover until potatoes are tender. Add additional water if the mixture is not "soupy" enough. Add flour mixed well into milk. Bring mixture to boil again and serve. Garnish with chives, green onions, cilantro or parsley.
Fry ground beef, onions, garlic and season to taste. Add tomatoes, tomato sauce and beans. Simmer.
Blend together butter, mustard, sauce, poppy seed and onion until smooth. Cut rolls in two. Place spread on both sides. Add ham and cheese. Bake at 350° for 5 to 8 minutes.
Make cream cheese mixture (softened) to which sugar has been added. Spread over the cooled crumb layer. The second layer is a whipped envelope of whip mix. For the last layer, spoon ready mixed cherry pie filling over all. Allow to set several hours or overnight.
Cream sugar and margarine. Add eggs and raisins. After pie crust is put in muffin tins, fill with 1 tablespoon of creamed mixture. Bake at 375° for 15 to 20 minutes.
Preheat oven to 325°. Drain peppers, remove seeds and dice them. In large bowl combine grated cheese and green chilies, turn into well buttered 12 x 8 x 2-inch (2-quart) casserole dish. Beat egg whites in large bowl until stiff peaks form. Beat egg yolks in separate bowl with milk, flour, salt and pepper; mix well until blended. "Gently" fold egg whites into egg yolk mixture. Do not beat! Pour egg mixture over the cheese mixture in the casserole, using a fork, kind of ooze it through the cheese. Don't whip it up.
In a large boiler, empty mix. Add paste, rinsing each can with 1/2 can water. Add undrained tomatoes (mash before adding). Add basil, oregano, onion and garlic. Stir well. Stir in 3 pints of water and sugar. Bring to a boil; simmer 2 hours. Stir occasionally to prevent sticking.
Combine flour, soda, salt and sugar; set aside. Combine egg yolks, buttermilk and butter; add to flour mixture, stirring briskly until blended.
Mix dry ingredients and cut in margarine. Set aside 1 cup of this mixture. Blend liquid ingredients and gently mix with dry ingredients, only until moistened. (Batter will be lumpy.) Spread in a greased and floured 11 x 15-inch jelly roll pan. Sprinkle remaining cup of crumbs over batter. Bake at 350° for 25 to 30 minutes.
Combine sour cream with spices, juice and Worcestershire sauce. Coat each piece of chicken in mixture and let stand, covered, in refrigerator overnight or all day.
The day you want to use, add milk. Roll out with flour. I use milk with a little vinegar.
Make cake in 2 (8-inch) round pans. In separate bowl, mix chocolate and vanilla puddings together with 4 cups milk; let set. Layer in large round glass trifle bowl: cake, pudding, Cool Whip, 3 crushed toffee bars. Repeat. Best if made 24 hours before and refrigerated.
Sprinkle yeast over warm water in a bowl. Set aside until foamy. Place 2 1/2 to 3 cups flour and salt in a large mixing bowl. Make a well in center. Pour yeast mixture and 2 tablespoons olive oil in well and mix to form a dough ball. Let dough rest for 5 minutes. Turn dough out on a lightly floured surface (cookie sheet or pizza pan) with floured fingers. Make sure dough is smooth and elastic, knead and add additional flour, if necessary.
Combine first	5 ingredients in medium bowl.	Stir in sour cream. Mix well.	Cover and chill for 1 hour. Serves 3 to 4.
Sift flour with baking powder. Cream butter and sugar. Add milk and flour alternately to mixture. Add vanilla and fold in egg whites and nuts. Bake at 350° until done. Frost cake with white icing and decorate with halves or hickory nuts.
Boil chicken until tender. Let cool and tear into small pieces or cubes. Place chicken in bottom of greased 8 x 12-inch pan. Cover with broccoli. Mix other ingredients together except herb dressing and butter and pour over broccoli. Sprinkle on dressing. Drizzle melted butter over dressing. Bake 20 minutes at 350° or a little bit longer.
Preheat oven to 355° Combine first five ingredients in large bowl, blend well. Add pecans. Pour into crust. Bake 50 to 55 minutes, until knife inserted in center comes out clean. Cool on wire rack.
Slice all 1/4-inch thick and cube. Mix all above ingredients and sprinkle with "fancy" shredded Mozzarella or Cheddar cheese. Can blend in Italian salad dressing or leave without. There is enough flavor to eat plain. Or you can use your favorite dressing.
Combine using hands cheese, cream cheese and margarine. Mix well. Add remaining ingredients. Chill. Make into ball and garnish with nuts.
Mix broth and cornstarch; set aside. In medium bowl, combine chicken strips, soy sauce and 1 teaspoon salt. Heat one tablespoon oil in large skillet over medium heat. Add chicken mixture. Stir-fry 2 to 3 minutes or until done. Remove chicken from skillet to serving dish.
Brown chops on both sides. Mix all other ingredients well and pour over chops. Cover tightly and simmer 25 to 30 minutes. Turn once during cooking. Add more water if necessary to prevent burning (as little as possible). There shouldn't be any liquid left when you serve them. Serve hot. Garlic powder can be substituted for the garlic salt, if desired.
Pare and slice the eggplant and onions. Slice the pepper. Brown in frying pan in oil. Place the browned vegetables in a greased casserole, alternating with the sliced tomatoes. Season each layer with salt and pepper. Bake in a 400° oven for 40 to 45 minutes.
Coat a large baking dish with cooking spray. Layer half each of potatoes, onions and tomatoes in dish; sprinkle with half each of salt, thyme and rosemary. Repeat layers and drizzle with olive oil. Cover and bake at 425° for 35 to 40 minutes or until tender. Sprinkle with parsley.
Combine all ingredients. Shape into ball. Chill well. Cover with cocktail sauce (catsup and horseradish) and serve with your favorite crackers.
Boil squash until tender and drain well. Mash well with 1/2 stick butter. Season to taste with salt, pepper and nutmeg. Add 2 well-beaten eggs and sour cream. Bake at 350° about 20 minutes. Add crumbled cracker crumbs on top; return to oven for 5 minutes.
Preheat oven to 425°. Slice onion and place in 13 x 9 x 2-inch pan with butter and bake until butter melts. Fold in potatoes until well coated with butter. Add sausage and 1/2 of cheese. Salt and pepper to taste. Cover with remaining cheese. Bake until cheese is "gooey".
Cream the butter and sugar. Add eggs, one at a time. Beat well after each egg is added. Blend in all of the flour. Beat well. Add vanilla and lemon extract. Using the highest speed on the mixer, beat in 7-Up; beat well. Pour into well-greased and floured Bundt pan or 2 (9-inch) cake pans. Bake at 325° for 1 hour and 20 minutes.
Prepare pasta according to package directions, but do not add salt. While pasta is cooking, in a large skillet, heat broth over medium heat. Add Garlic and Onion; cook, stirring occasionally, for 2 minutes. Stir in Shrimp, Parsley, Basil, Cilantro, Lemon Juice and Red Pepper Flakes. Cook, stirring frequently, until shrimp are just opaque, about 5 minutes. Drain pasta in a colander. Arrange pasta on serving plates. Spoon shrimp mixture over pasta. Serve immediately.
In Dutch oven, cook onion in small amount of oil until tender. Set aside. Brown beef in oil and return onion to pan. Add water, steak sauce, bouillon, salt, pepper and sugar. Simmer 1 hour. Add chicken and cook for 30 minutes. Spoon off excess fat. Add remaining ingredients. Cook 45 minutes longer. Makes 6 to 8 servings.
Cook macaroni as directed; drain. Cook peas; drain. Mix macaroni, peas, cheese, gherkins, mayo and onions. Sprinkle with salt and pepper. Cover and refrigerate at least 2 hours. Makes 6 to 8 servings.
Cook first 6 ingredients until thick, stirring often. Add remaining ingredients and cook until thick. Good on hot dogs and hamburgers.
Dissolve jello in water. Cream sugar and cream cheese together, then mix jello and cream cheese mixture together, adding vanilla and lemon juice. Whip Milnot, then fold into other mixture. Pour into a 9 x 12-inch graham cracker crust in a 9 x 12-inch pan. Chill until stiff and serve.
Mix jello in boiling water until dissolved. Add all ingredients, mixing well, and pour into mold. Refrigerate. This may be made several days ahead of time and will keep in refrigerator for about 2 weeks.
Mix all ingredients. Divide between two crusts and chill before serving. Pie may be frozen for later enjoyment.
Cream shortening and sugar. Add the eggs, one at a time. Then add remaining ingredients. Knead dough on floured board. Cut with biscuit cutters. Bake at 325° for approximately 12 minutes.
Combine flour, baking soda, sugar, and salt. Then combine soft butter, eggs, vanilla, milk, mashed bananas, and chopped nuts. Add to dry ingredients. Pour into two greased and lightly floured 8 x 8-inch pans. Bake at 350° for 30 minutes.
Mix together cake mix, eggs, cream cheese, milk and oil. Separate mixture into 3 separate bowls. In bowl, add vanilla. In second bowl, add Strawberry Quik. In third bowl, add Nestle chocolate. Grease and flour Bundt pan. Pour pink mixture in first, then vanilla and white and last would be chocolate. Bake at 350° for 55 minutes. Use 1 cup of confectioners sugar and 1 teaspoon of rum or water to make glaze when cake is done.
Add butter, cream cheese, flour, oil, milk, sugar, eggs one at a time and cake mix. Bake at 350° for 1 hour and 20 minutes.
Undercook broccoli. Combine and mix well. Mix remaining ingredients. Pour over broccoli. Cover with Cheese Nips. Bake in 2-quart casserole dish at 400° for 20 minutes.
Saute onion in margarine. Add crabmeat and spinach; add Parmesan cheese to taste. Yield: 15 servings.
Sprinkle cottage cheese with wild strawberry Jell-O. Add drained fruit cocktail and Cool Whip. Chill and serve on lettuce leaf.
Mix together; pour in baking dish, sprayed with Pam, or drop onto a cookie sheet in single serving sizes. Bake at 350° until done.
Mix together shortening, brown sugar and dark molasses. Then stir in cold water. Sift together and add flour and all other ingredients. Chill dough. Roll out very thick (1/2-inch). Cut with 2 1/2-inch round cutter. Place far apart on lightly greased baking sheet. Bake at 350° for about 15 minutes.
Combine water, sugar, cornstarch and mashed strawberries. Cook. Place in pie shell. Cool a bit and add 3 cups strawberries on top of pie. Add Cool Whip.
Brown ground beef and drain. Mix beans and meat together; add remaining ingredients, except cheese and biscuits. Pour into a casserole dish. Cut biscuits in halves; place cut sides down on meat and bean mixture. Sprinkle cheese over biscuits. Bake at 375° for 30 minutes.
Mix the partially drained pineapple with the instant lemon pudding mix. Add the drained fruit cocktail and drained mandarin oranges. Add bananas last, before serving.
Heat tomato soup to boiling. May season to taste with salt, red pepper, Worcestershire sauce, etc. Add Tabasco sauce. Soften gelatine in 1/2 cup cold water, then add to hot soup until dissolved. Remove from heat and pour in blender, adding cream cheese, shrimp, lemon juice, celery, onion and bell pepper. Blend until all ingredients are well blended. Add parsley flakes or celery flakes to season if desired. Stir in mayonnaise. Pour in well greased mold and chill.
Cook macaroni in boiling salted water for 7 to 10 minutes; drain. Add remaining ingredients; mix lightly. Season to taste. Pour into a greased 2-quart casserole. Bake in a 325° oven for 45 minutes. Serves 6 to 8.
Cream sugar and butter. Sift dry ingredients; add nuts and raisins. Dissolve soda in 1 cup hot water. Mix. Add vanilla, butter and flour. Bake in tube pan in 350° oven for 1 hour.
Mix and put in 2 qt. casserole covered. Microwave on high 7 - 8 minutes stirring twice until cucumbers are crisp and tender and onion is translucent. Ladle into glass jar (rinsed with hot water).
*To make buttermilk, to 1 cup of milk, add 2 to 3 teaspoons of cider vinegar and let stand for 20 to 30 minutes.
Cook sausage; drain and set aside. Saute onions in margarine. Add bell pepper, zucchini and mushrooms. Cook until veggies are crisply-tender (10 minutes). Stir in remaining ingredients except bread. Cook 5 to 7 minutes. Add sausage. Cut thin lengthwise slice off top of bread. Hollow out center of bread, leaving 1-inch shell. Place bread on cookie sheet; bake at 375° for 12 to 15 minutes or until crusty. Fill hot bread with sausage mixture. Cut bread into wedges.
Put meat, sauce, oil and water into skillet. Bring to a boil for 15 to 20 minutes and pour out all of sauce and water. Brown for 1 to 2 minutes and serve. Serves 7 to 8.
*Mushrooms, broccoli, cauliflower, carrots, black olives, finely chopped, can be used.
Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375°. Sift four times into a sheet of waxed paper, the cake flour and 3/4 cup sugar. In a large mixing bowl, combine egg whites, cream of tartar, salt, vanilla extract and almond extract. Beat on speed 12 until egg whites form soft peaks. Do not overbeat. Turn to speed 8 and rapidly sprinkle in remaining 1 cup of sugar. Scrape sides of bowl as necessary.
Mix together until smooth and chill. Shape dough into balls. Pat each ball into an ungreased muffin tin, shaping into a shell.
Prepare favorite pastry for double crust 9-inch pie. Mix together dry ingredients. Toss with fruit and lemon juice. Turn into pastry lined pie plate. Dot with margarine. Make several slits in top crust. Cover pie with top crust. Seal and flute edges. Bake in 425° oven for 50 minutes or until crust is brown.
Line up bottom of a 9 x 11-inch baking dish with enough heavy duty baking foil to make a tent. Spread rice evenly in bottom. Spread over the cream of mushroom soup and the chicken soup. Place chicken pieces on top of soups. Pour over the water. Sprinkle with dry onion mushroom soup. Dot with dabs of butter. Bake in 350° oven for about 2 hours. Uncover and serve.
Preheat oven to 350°. Spread pie filling evenly in bottom of greased 13 x 9 x 2-inch baking pan. Arrange the pineapple chunks over cherries and sprinkle with cake mix. Cover with melted butter and top with coconut and nuts. Bake for 1 hour or until done. Good served hot or cold.
Beat eggs together and then add cinnamon, sugar and milk. In pan, melt butter or margarine. Dip bread in egg mixture, then fry in butter on both sides until brown. Serve with cold milk.
Cook shells; drain and rinse. Transfer shells to a bowl and toss with olive oil. Cover and chill 30 minutes. Add remaining ingredients and mix well. Serve very cold.
Combine and chill. Served with carrot sticks, celery sticks etc. Also good with chips.
This amount makes 1 (8 x 8-inch) square brownie pan. I always double the recipe and make 1 (13 x 9-inch) pan.
Preheat oven to 375°. Cream margarine and both sugars thoroughly. Beat in egg and vanilla. Sift together the flour, baking soda and salt. Mix the dry ingredients with batter. Stir in the chocolate chips. Drop by teaspoon on a baking sheet 2 inches apart. Bake 10 minutes. Makes about 2 dozen cookies.
Thaw peas in strainer.	Remove	moisture by placing on paper towel on cookie sheet. Mix all ingredients. Make the day before, if possible.
Mix all ingredients, adding corn bread or corn muffin mix last. Mix well and pour into 9 x 13 casserole. Bake 30 minutes at 425°. Serve hot. Enjoy!
Preheat oven to 350°. Combine all ingredients, mixing well. Pour into greased and floured tube pan. Bake 45 to 60 minutes.
Brown sausage in skillet until meat begins to color. Add onion and green pepper. Saute until tender (do not brown). Add garlic and cook for 1 minute. Stir in tomato sauce, mushrooms, chili powder, oregano and basil. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir mixture well. (If mixture is too thick, add a little bit of water.) Let cool. Place English muffin halves on baking sheet. Spoon on mixture. Sprinkle with cheese and freeze.
Preheat oven to 400°. Make vinaigrette dressing. Dice squash and peppers into 1/4-inch pieces. In large bowl, toss squash, peppers, onion, garlic, olive oil, salt and pepper until vegetables are well coated. Spread vegetables on two large cookie sheets and toast 10 minutes, stirring once. Allow vegetables to cool. Transfer vegetables to a large bowl. Add corn and tomatoes. Toss this mixture and the greens separately with just enough vinaigrette to coat lightly. Arrange greens on salad plate and top with vegetable mixture. Makes 8 servings.
Mix sugar and cornstarch in pan. Stir in water. Bring to boil and boil 1 minute, stirring constantly. Add fruit and pour into baking dish or pie pan (I use 10-inch pie pan). Dot with butter and cinnamon for topping. Sift together flour, baking powder and salt. Pour milk and oil into measuring cup. Add all at once to flour. Mix until ball forms. Drop by spoonfuls onto fruit. Bake at 425° for 25 to 30 minutes until dough is lightly browned.
Whip egg whites until frothy. Add water, sugar and cinnamon. In a 9 x 12-inch cake pan, melt the butter or margarine. Pour pecans in egg white mixture; stir well and then pour into pan. Bake at 250° for 1 to 1 1/2 hours, stirring every 15 minutes.
Mix all ingredients, except nuts. Fold in nuts. Bake in Bundt pan at 325° for 1 hour and 15 minutes.
Mix all ingredients except jam. Grease jelly roll pan. Pat 3/4 of dough on bottom. Spread with jam. Sprinkle rest on top (as crumbs). Bake about 30 minutes in 350° oven. Bake until golden, not too dark. Cut into squares when cool.
Saute butter and onion. Add flour, then add milk and cheese. Cook over low to medium temperature. In another kettle, bring water to boil (chicken cubes in water). Then add broccoli. When broccoli is tender, put water and broccoli in blender; don't make too fine. Add this to milk on stove; stir. It's now ready to eat (this is a really quick way to make this soup).
Combine flour, sugar, soda, cinnamon and salt. In another bowl, combine carrot, apple, coconut, dates and pecans. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring until moistened. Grease or line muffin pans. Spoon batter into muffin pans. Fill batter almost level with top of bake-cups; bakes into nicely rounded muffins. Bake in 375° oven for 20 to 25 minutes. Watch carefully to prevent over-browning. Remove from pans; cool on wire racks. Makes about 24 muffins. Contain 207 calories each.
In small saucepan, stir together all ingredients, except pork. Cook, stirring, over medium heat until thickened; set aside. Place roast in shallow baking dish. Roast at 325° for 45 minutes. Spoon 1/2 cup glaze over roast; continue roasting for 45 minutes more, until internal temperature is 160°. Let stand 10 minutes before slicing. Serve with remaining sauce. Makes 14 to 16 servings.
Melt butter in saucepan over medium heat. Blend in flour and salt. Gradually add milk. Bring to a boil, stirring constantly, for 1 minute. Reduce heat. Add cream cheese and Swiss cheese. Stir until melted.
Mix the cream cheese, sour cream, Tabasco sauce, Worcestershire sauce and taco seasoning together. Spread dip on platter. Cover with salsa. Add chopped onion, chopped lettuce, chopped tomatoes, shredded Cheddar cheese and black olives. Serve with tortilla chips.
Saute onion in butter a few minutes. Add remaining ingredients and cook over medium heat until carrots are very soft (about 20 minutes).
Mix artichokes with mayonnaise and cheese. Bake at 350° for about 20 minutes, or until browned on top. Pour excess oil off before serving with corn chips.
Heat wine and juice until starts to boil. Turn heat off. Add raisins and cumin. Stir and let stand 15 minutes. Core apples. Score to within 1/2-inch of bottom. Place apples in baking dish, not touching. Stuff with juice soaked raisins. Spoon remaining juice over apples. Put water in dish 1/3-inch deep. Cover with foil. Bake 20 minutes. Uncover and bake 20 minutes more. Serve warm.
Sift dry ingredients. Cut in shortening coarsely. Add milk. Knead gently 1/2 minute. Roll 1/4-inch thick. Brush with margarine. Sprinkle with sugar and cinnamon. Cut in 2-inch strips stack 5 high. Cut off 2-inch pieces and place cut side down in greased muffin pans. Bake 12 minutes at 425°.
In 2-quart casserole, crumble beef. Add onion and pepper. Microwave at High 6 minutes, stirring after 3 minutes. Drain well. Drain tomatoes, reserving 1/4 cup juice. Dice tomatoes and add to meat mixture with juice, corn, tomato sauce, olives and chili powder. Cover. Microwave at High 6 to 8 minutes until hot. Remove cover, stir and sprinkle corn chips and add cheese over top. Microwave at High 2 minutes, uncovered, until cheese melts.