HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix all ingredients and beat on medium speed for 4 minutes. Place in a greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes.
Cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon, reserve 2 tablespoons. Cook beans until tender. Drain well. Cook mushrooms and 1/4 cup onions in bacon drippings over medium heat about 10 minutes. Add bacon, hot cooked beans and pepper. Put in a 2-quart serving dish. Microwave cheese spread as on label. Pour over bean mixture and sprinkle with reserved bacon. Serves 8.
Mix together. Spread out in casserole dish. Crush 1 stack Town House crackers and put on top. Melt 1 stick oleo and put on top. Bake 20 minutes at 350°.
Heat oven to 350°. In greased 2-quart casserole dish arrange sliced potatoes in 3 layers. Sprinkle each layer with 1/3 of the flour, salt, pepper and butter. (Butter should be dotted.) Heat the milk to scalding. Pour over the potatoes. Cover and bake 30 minutes. Uncover and bake 60 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
Beat first five ingredients until fluffy. Mix cinnamon, brown sugar and pecans. Sprinkle 1/2 sugar mixture on bottom of ungreased 9 x 13-inch pan. Spread pudding mixture over it and put rest on top and gently swirl with spatula. Bake at 350° for 45 to 50 minutes.
Brown chicken in butter or margarine. Add soup to drippings. Slowly add wine (stir until smooth). Cover and bake at 350° for 25 minutes. Uncover and cook until tender. Serve with fluffed rice.
Trim crusts from bread slices: cut into squares or shapes. Butter one side only and toast only the one side.
Chop the first 5 ingredients fine or grind. Add the remaining ingredients and boil for 2 full hours. Add more seasoning to taste.
Heat oven to 350°. Grease and flour loaf pan (9 x 5 x 3-inch or two 8 1/2 x 4 1/2 x 2 1/2-inch pans). Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pans. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
Combine milk, water, sugar, salt and butter in a saucepan and heat until the butter just melts (very warm, but not hot). Combine warm liquid with 1 cup of flour and yeast. Beat at high speed for 2 to 3 minutes. Add lemon rind, mace, eggs, raisins and 1 1/2 cups nuts. Then continue to add remaining flour to make a soft dough. Knead until satiny smooth. Let rise until doubles in bulk, 1 1/2 to 2 hours.
Flake corned beef into a bowl. Add cheese, olives and onion. Mix well. Add catsup and mix to moisten. You may need more catsup to develop a spreading consistency. Slice rolls and butter each half. Mound corned beef mixture on bottom half of roll and top with the other half of the roll. Wrap sandwiches in foil and bake at 350° for about 30 minutes or until cheese melts and mixture is hot.
Cream butter and sugar. Add jam and well-beaten eggs. Sift dry ingredients together and add alternately with buttermilk. Add raisins and nuts, floured with 2 tablespoons flour. Bake in 2 layers at 350° for 30 minutes or until tested with a toothpick.
Mix all ingredients except ginger ale.	Chill.	Just before serving, add ginger ale.
Beat egg yolks until thick and lemon color. Add sugar. Gradually add vanilla. Fold yolk mixture into stiff beaten egg whites, using spatula. Fold in dates, nuts, flour, baking powder and salt. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut while hot. Roll in powdered sugar when cool.
Press cookies and oleo in pie pan. Layer softened ice cream, then Cool Whip. Freeze overnight. Drip on fudge sauce and slivered almonds before serving.
Preheat oven to 425°. Prick crust several times with a fork. Line with aluminum foil and fill with dry beans or pie weights. Bake until lightly browned, 10 to 20 minutes. Place crust on rack to cool completely. Reduce oven heat to 375°.
Melt chocolate and line small muffin cups with chocolate. Mix coconut, potatoes, sugar and flavoring well. Spoon into each cup. Cover with chocolate coating. Refrigerate.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Set aside. Mash sweet potatoes with heavy syrup in a large mixing bowl using a fork or potato masher. Set aside 1/2 cup for icing. Add the cake mix, eggs, oil and cinnamon. Blend with mixer on low speed for 1 minute; stop. Scrape down sides with rubber spatula; mix on medium for 2 to 3 minutes, scraping sides. Batter should be well combined and thickened. Divide batter between pans, smoothing out with spatula. Bake until they spring back when touched with a finger (approximately 28 to 31 minutes). Put on plate right side up. Spread with icing after cooling 10 minutes. Stack on second layer and finish icing.
Combine orange juice, vinegar, spices and garlic. Toss chicken in mixture and let soak for 5 to 10 minutes. Stir-fry chicken with onion and peppers for 10 minutes in hot oiled skillet. Serve on warm tortillas. Makes 4 to 6 fajitas.
Tear up 4 slices of white bread and place in a greased baking dish (13 x 9 x 2-inch). Brown and drain sausage; spread over bread. Sprinkle with sharp grated cheese.
Mix all ingredients well. Cut English muffins in half. Spread crab mixture evenly over muffin halves. Place on cookie sheet in freezer until firm. Cut into quarters and freeze overnight. Place on cookie sheet and cook in oven at 350° for 20 to 25 minutes, until golden brown.
Boil chicken until done. Cool and break into pieces. Mix cream of chicken soup and 1/2 cup of water in saucepan. Heat until creamy.
Combine ground round, eggs, bread crumbs, ketchup, water and soup mix. Mix thoroughly and place in a 10-inch glass pie plate. Shape mixture into a wreath, leaving a 2-inch open area in the center. Cover with wax paper, rotating dish twice during cooking. Microwave on 70% (Medium-high) 16 to 17 minutes. Remove any grease that may have collected. Pour tomato sauce over top; do not cover. Microwave on 70% for 4 to 6 minutes. Let stand 10 minutes before slicing. Makes 8 servings.
Brown hamburger meat with chopped onion; drain. Add eggs, soup (undiluted), nutmeg and frozen broccoli or spinach that has thawed. Mix all together. Pour into pie shell, then add cheese on top and bake at 350° for 30 minutes.
Grease baking sheet heavily. Combine sugar, corn syrup and salt in a 3-quart casserole. Stir in peanuts. Microwave at High (100%) until light brown, 10 to 13 minutes, stirring 1 to 2 times. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thin as possible for brittle candy. Cool and break into pieces. Yield: about 2 pounds.
Cut pineapple in half lengthwise; loosen insides of both halves with grapefruit knife and remove fruit, leaving the shells. Save one shell and turn upside down to drain. Finely chop enough pineapple to make 2/3 cup; cut remaining pineapple into 1-inch pieces. Combine chopped pineapple with cream cheese, chutney, curry powder and mustard. Spoon mixture into drained pineapple shell and sprinkle with toasted coconut. Surround pineapple shell with pineapple and other fresh fruit for dipping.
Saute onion in butter until transparent. Stir in curry powder and cook one minute longer. Stir in potatoes, carrots, celery, broth, and seasoning to taste and bring to boil over low heat. Stir in peas, turkey, oregano and parsley. Cook until vegetables are barely tender, but crisp. Combine milk and flour and stir in gently until well blended. The soup should be slightly thickened. Check seasoning.
Boil 1 cup water with 1 cup sugar and cornstarch; boil until clear and thick. Add Jell-O; set aside. Rinse strawberries; set aside. Mix 1 cup sugar and cream cheese until smooth. Add Cool Whip. In large bowl, break up part of cake, then cover with part of cream cheese mixture, then tear apart more of cake, then cover with more of cream cheese. Mix strawberries with Jell-O. Pour over top of cake mixture. Refrigerate.
Heat sauce; add garlic. In a large bowl mix Ricotta or cottage cheese with defrosted or fresh chopped spinach, beaten egg whites, 1/2 cup Mozzarella cheese and basil. In a 15 x 9 x 3-inch pan line the bottom with sauce, then place 4 to 5 uncooked noodles on sauce, then place a layer of mixture on top of noodles. Then place a layer of sauce, then noodles, then mixture again. Top with the rest of sauce (generously) and sprinkle with remaining cheese on top of sauce. Bake in oven 15 minutes at 375°, then turn down to 350° for 30 more minutes.
Layer One: Combine butter, pecans and flour. Bake 15 to 20 minutes at 350°. Cool completely.
Boil sugar and vinegar 3 minutes. Add horseradish and return to boil. Stir in coloring. Stir in pectin. Bring to a full boil, and boil hard for one minute, stirring constantly. Remove from heat, skim and pour into hot sterilized jelly glasses. Seal with paraffin. Makes 3 (6 ounce) glasses. Good with cooked cabbage or cabbage, apples and onions cooked together.
Mix together all ingredients and drop by teaspoon on greased cookie sheet. Flatten with fork dipped in white sugar. Bake 12 to 15 minutes at 375°.
Mix ingredients. Pour over a layer of fresh or canned peaches in buttered pan. Bake at 350° for 45 minutes.
Mix ingredients together and form into balls about the size of walnuts. Place on ungreased cookie sheet. Bake at 400° for 12 to 15 minutes or until golden brown.
Mix together. Bake at 375° for 15 to 20 minutes or until browns.
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl: Add eggs, coffee, buttermilk, oil, vanilla, and flavorings. Beat at medium speed for 2 minutes (batter will be thin). Pour into oblong pan. Bake for 40 or 45 minutes at 350 degrees. Frost with favorite frosting.
Cook carrots for 7 minutes; drain. Layer carrots, onion and pepper. Mix remaining ingredients; pour over carrots. Marinate overnight.
Combine first 6 ingredients and stir thoroughly. Stir in eggs well, but do not beat. Fold in pecans. Pour into prepared pie crust. Put 9 or 10 pecan halves on top. Bake in hot oven (425°) for 10 minutes. Reduce heat (325°) for 35 to 40 minutes or until golden brown. Cool completely before cutting. Serve plain or with whipped cream.
Saute beef, onions and peppers in oil in a Corning Ware dish. Stir for 5 minutes until brown and onions are tender. Add tomatoes, consomme, salt and 1/2 the olives. Bring slowly to boiling. Stir in rice and cook for 5 minutes, covered. Bake at 375° for 20 minutes. Uncover, stir in cheese and olives. Bake 15 minutes more.
Preheat oven to 350°. Combine flour, sugar, soda, cinnamon and salt in a large bowl. Stir in pecans. Combine ingredients in a separate bowl. Mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2-inch pans. Bake for about 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then cool on wire racks.
In Dutch oven, heat oil. Fry chicken. Add onion and tomatoes to chicken. (If desired, other vegetables such as green peppers, cabbage or mushrooms may be added.) Cook vegetables until soft. Add 2 cups of water and the spices. Cover and cook over low heat, about 25 minutes or until the chicken is soft. Add 1 1/2 cups or more water and tomato paste; bring to a boil. Add rice; cover and continue cooking about 15 minutes longer or until rice is done. Stir often to prevent sticking. If rice mixture becomes too dry, add more water. Makes 4 to 6 servings.
Mix first 6 ingredients. Blend in butter. Spread 2/3 of the mixture in a greased 8 x 8-inch baking dish. Over this spread blueberries. Top with remaining crumb mixture. Bake 45 minutes at 350°. Serve warm or with ice cream or whipped cream.
Shake chicken in mixture of flour, Nature Seasons and paprika. Brown in margarine/olive oil mixture. Pour wine and lemon juice over; sprinkle with tarragon, basil and parsley. Add mushrooms. Simmer 20 minutes. Turn chicken twice during simmering to distribute seasonings.
Mix soup, mixed vegetables and chicken in bowl. Spoon into 9 inch pie pan. Combine baking mix, milk and egg in a bowl and mix well. Spread over prepared layer. Bake at 400 for 30 minutes or until golden brown.
Stir water and jello to dissolve. Cool to room temperature. Beat milk and pudding for 1 to 2 minutes. Quickly pour into jello and blend. Pour into 13 x 9-inch pan. Refrigerate for 3 hours.
Grease an 8-inch cake pan. Preheat oven to 325°. Beat the sugar and egg yolks together so that the mixture foams. Gradually beat in the strained orange juice, almonds and flour. Beat the egg whites into stiff peaks and fold into the mixture. Pour the mixture into the cake pan and bake for 30 minutes. Serves 6 to 8.
Heat oven to 375°. In a 9-inch cake pan (round), combine margarine, brown sugar and corn syrup. Spread evenly and sprinkle with nuts.
Drain juice from canned fruit. Stir in Tang and then mix pudding into juice. Add canned and fresh fruit into mixture and refrigerate.
In a buttered casserole layer rice, ham, onion and broccoli. In separate bowl combine soup, cheese and milk. Spread over broccoli. Bake at 375° for 20 minutes.
Cream shortening, salt, vanilla and sugar. Add eggs one at a time. Sift flour and soda and alternately add flour and milk. Add dates and nuts. Bake 10 to 12 minutes at 325° to 350°.
Mix sour cream, soup and melted margarine. Mix in chicken and cracker crumbs. Add small amount of broth, if needed. Pour into casserole and sprinkle with seed. Bake at 400° until bubbly and brown.
Trim fat from meat; rinse and put in a pot with oil, garlic and onion. Let cook until meat is brown (about 20 minutes). Mix the tomatoes with a cup of water and add to the stew. Add parsley, salt, pepper, oregano, frying peppers and mushrooms. Cover and let cook until tender and meat is done. Boil potato cubes in a pot of water until fork-soft. Drain. Serve potatoes and stew together.
Mix all together with hand and shape into log. Roll in chili powder. Makes 3 to 4 logs.
Cook carrots for 7 minutes; drain. Add to remaining ingredients. Let cool at room temperature. Serve.
Preheat oven to 400°. Butter the muffin pans. Combine flour, sugar, baking powder and salt. In a separate bowl, stir the milk, egg and butter into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon each muffin cup 2/3 full of batter. Bake for about 20 minutes or until a broomstraw comes out dry when inserted in center.
Put melted butter in blender; add peeled onion. Chop. Cook together the remaining ingredients (except eggs, bacon and applesauce). Bring to a boil, cover and simmer for 15 minutes. Mix applesauce, bacon and eggs with butter mixture in blender, then add cooked liver mixture to blender. Blend together and remove to a serving dish and chill. Garnish with olives, parsley or your favorite garnish.
Mix all ingredients, except Chinese noodles, together and pour into a greased 9 x 9-inch casserole dish. Top with Chinese noodles and bake at 350° for 30 minutes. Serves 6 to 8.
Place Veg-All in 1 1/2-quart dish. In saucepan, melt 1 stick butter and Cheez Whiz. Pour cheese mixture over vegetables. Crumble Ritz crackers on top of casserole. Melt 1 stick butter and pour over crackers. Place in oven at 350° until top is brown.
Combine sugar, evaporated milk and butter in a 3-quart casserole. Cook on full power for 10 to 13 minutes. Stir mixture 3 times during cooking time. Beat in marshmallows, peanut butter and vanilla with wire whip until mixture is smooth and creamy. Pour into greased 8 x 8 x 2-inch dish.
Mix together salad dressing mix, mayonnaise, milk, and salsa. Combine green onions and chilies, set aside. Combine cheeses, set aside. Place one tortilla on a pizza pan or cookie sheet or place in a cake pan depending on the size of your tortilla. * I use ten inch and end up with two stacks of each.* Spread dressing mixture thinly over tortillas, sprinkle with the onions and chilies, follow with some cheese. (Hint: If the dressing mixture is spread too thickly, they won't cook through and will be mushy.) Continue layering, making 2 stacks of three or four, using up all ingredients; extra cheese can be sprinkled over the top layer. Bake for 400 degrees for about 20 minutes until cheese melts and top is lightly browned. Slice into wedges; serve with sour cream, salsa, or picante sauce.
Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth. Gradually beat in sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half; stir in food coloring in one half until evenly colored. Fill pie crust with alternate dollops of white and green mixtures. Smooth top of pie with spatula. Chill 3 hours.
Cut apples, orange and bananas into chunks. Mix all ingredients and chill for 1 hour.
Mix together softened cream cheese and mayonnaise. Add curry powder and lemon pepper. Stir in crabmeat. Refrigerate several hours. Bake at 325° for 30 to 45 minutes.
Mix cocoa and sugar; add flour, salt and baking soda. Mix. Add oil. Heat 2 minutes. Add 2 eggs and mix 2 minutes. Add buttermilk and mix 2 minutes. Add hot water. This is real runny. Pour into greased 9 x 13-inch and bake at 350° for 40 minutes. Top with your favorite frosting. Cake is real moist and keeps well in refrigerator.
Preheat oven to 375°. Mix sugars, butter, shortening, egg, vanilla and almond extracts. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. When removing cookie sheet from oven, gently place sheet on surface to keep cookies from falling. Makes 3 1/2 dozen cookies.
Combine hash brown potato mix and water. Stir well. Let stand covered 15 minutes. Drain. Heat tortillas in foil in 350° oven for 10 minutes. Combine hash browns, eggs, sausage, salt and pepper. Stir well. Melt butter in large skillet. Add egg mixture. Cook over low heat, stirring gently, until eggs are soft. Fill each tortilla with 1/2 cup egg mixture and cheese, picante sauce and sour cream if desired. Roll up, placing seam side down. Makes 6.
In a medium saucepan, combine all ingredients except pork. Bring to a simmering boil. Place pork in a large shallow bowl or pan. Pour warm marinade over pork. Cover and refrigerate overnight, turning occasionally.
Lightly mix first 9 ingredients. Transfer to casserole. Top with buttered crumbs. Bake at 350° for 20 minutes.
Heat 1 can applesauce, then dissolve 1 small box jello (your preference) into the hot applesauce. Remove from heat and add 1 cup 7-Up. Mix well and put in refrigerator to jell.
Saute onion, bell pepper and celery in margarine. In large bowl, combine toasted bread and cornbread with sage, poultry seasoning and black pepper. Add the sauteed ingredients; pour in broth and mix well. Pour into a lightly greased 9 x 13-inch pan. Cover and bake at 350° for 15 minutes; uncover and bake about 5 more minutes. Yields 15 to 18 servings.
Combine all ingredients and spoon into a 9 x 15-inch greased baking dish. Top with buttered cracker or bread crumbs. Bake at 350° for 45 minutes. Serves 6.
Set oven to 350°. With wire whisk or beater, whip egg whites until foamy, then, adding sugar, a little at a time, beat until stiff. Fold in vanilla, chocolate bits and nuts.
Cream butter and sugar; beat in egg. Add pineapple and 1 cup crumbs. Sprinkle 1 cup crumbs on bottom of 8 x 8 pan. Spread mixture on top of crumbs and sprinkle remaining crumbs on top. Refrigerate 12 hours and serve with whipped cream.
Drain tuna. Soak bulgur in water 1 hour. Drain well. Combine with onion, tomato, parsley, oil, lemon juice, vinegar and salt. Break tuna with a fork. Fold into bulgur mixture. Chill. Spoon into salad bowl lined with lettuce.
Add water to jello and let gel a bit. Add pineapple and let gel a bit again. Fold in the rest of the ingredients. Serves 8.
Heat cider with cinnamon and cloves for 15 minutes. Remove spices and add other ingredients. (Add 1 quart ginger ale, if desired.) Reheat.
Mix shortening, cheese, flour and soup mix in a bowl until well blended. Shape into a 12-inch long roll. Wrap in waxed paper and chill.
Barely cover cabbage in boiling, salted water; cover and let boil 7 minutes or until cabbage is tender.
Fry ground beef, onion and garlic and drain. Add enchilada sauce and 1/4 can water and simmer. Mix and melt in saucepan the soups, tomatoes, 1/2 pound Velveeta cheese and 1/2 can water. Melt slowly and stir often until cheese is melted. Line bottom of long Pyrex or Corning pan with Doritos nacho cheese. Put 1/2 of meat mixture over the Doritos, then 1/2 of soup mixture over that. Crumble some more of Doritos, then other 1/2 of meat mixture, ending up with other 1/2 of soup mixture. Bake at 350° until hot and bubbles in middle. Remove and sprinkle 1/2 pound shredded Cheddar cheese on top. Serve immediately.
Prepare pie crust. Put penuche quick fudge mix into bowl. Add eggs, water, mincemeat and melted butter. Beat with rotary beater until thoroughly blended. Stir in chopped nuts. Pour into unbaked crust. Bake at 375° for 40 minutes until filling is set. Cool. Serve with whipped cream or ice cream. Serves 8 to 10. Tastes somewhat like pecan pie.
Brown ground beef and onion in large saucepan. Drain. Add spaghetti sauce and let simmer. In large boiler boil noodles with a teaspoon of oil. Spray 9 x 13-inch dish with nonstick spray. Cover bottom of pan with sauce. Spoon on 8 to 10 spoonfuls of cottage or Ricotta cheese. Sprinkle with Mozzarella cheese. Cover with 4 noodles. Repeat sauce, cheese, noodles and sauce. Sprinkle top with Mozzarella and Cheddar. Bake at 350° for 1 hour. Place on cookie sheet to allow for overflow. Cool 10 minutes after removing from oven.
Mix all ingredients together and bake in 350° oven for 40 to 45 minutes.
Combine mayonnaise, scallion, lime juice and zest in small bowl. Set aside. Remove crust from bread. Divide cheese between 2 slices of bread. Top with bread. Combine butter and parsley. Spread evenly on both sides of sandwiches. Heat nonstick skillet to medium heat. Cook sandwiches until brown. Cool slightly. Cut into triangles. Serve with dipping sauce.
Prepare Suddenly Salad according to directions and toss with the mushrooms and peanuts.
Sift together flour, baking powder and salt; stir in rolled oats and sugar. Cut in butter (oleo) until crumbly. Pat 2/3 crumb mix into 11 x 7 x 1 1/2-inch pan (pack firmly). Spread with preserves. Cover with remaining crumbs. Bake at 375° about 35 minutes, until brown. Cool. Cut in squares.
Cut kielbasa into 6-inch chunks. Then boil in water 15 minutes. Remove from water. When cool or partially cool, cut into half-inch slices. In baking dish or 13 x 9 x 2-inch pan, mix the jar of barbecue sauce, the crushed pineapple and mandarin oranges. For a thick sauce, omit juices from pineapple and oranges. Thinner sauce, add juices. Add the kielbasa slices and stir until they are covered with sauce. Bake in 375° oven until sauce bubbles.
Cream sugar and butter; add vanilla. Add chips and nuts and stir in flour. Form into balls and place on cookie sheet. Press flat with sugar coated glass. Bake at 350° for 18 minutes.
Crush Oreo cookies in food processor. Pour milk in large bowl. Add pudding. Beat until blended. Let stand 5 minutes. Stir in Cool Whip and 3/4 of crushed cookies. Garnish with remaining cookies. Top with gummy worms.
Heat butter in heavy saucepan. Add carrot strips and lemon rind. Cook, stirring about 2 minutes. Add wine. Cook about 1 minute. Add lemon juice. Cook about 3 minutes, stirring occasionally. Add cream and bring to a boil.
Heat oven to 400°. Generously grease 12-cup fluted tube pan. Combine the first 4 ingredients; heat until margarine melts.
Thaw shrimp if frozen. Place shrimp in plastic bag. Set in bowl.
In large bowl, combine dry milk, flour and salt, mixing well. With pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Lightly pack into large, airtight container. Store in refrigerator; use within 2 months. Makes 1 quart mix, enough for 8 cups sauce.