HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large microwavable bowl, combine sugar, cocoa, cornstarch, cinnamon and salt. Stirring constantly, gradually blend in 1/4 milk until smooth, then remaining milk. Microwave on High, stirring twice, for 6 minutes or until pudding boils. Stir in vanilla. Spoon into 4 dessert dishes. Refrigerate 1 hour or until chilled. If desired, garnish with bananas. Contains about 160 calories (180 with banana), 2 g fat and 130 mg sodium.
Cream butter, oil, sugar and vanilla. Add eggs, one at a time, beating well after each. Sift flour, baking powder, cocoa and salt together. Add to sugar mix, alternating with milk. Bake in greased and floured 10-inch tube pan at 325° for 1 hour and 20 minutes.
Brown ground beef; add onion and pepper. Cook until well done. Drain fat; add tomato sauce, corn and 1/2 cup cheese. Pour ingredients in a large casserole dish. Sprinkle with remaining cheese. Bake about 30 minutes at 350°.
Mix just as listed. Cook in hot skillet in a 350° oven for 45 minutes.
Mix all ingredients together in large pot. Add salt and pepper to taste. Using medium heat, heat until thoroughly hot, stirring occasionally.
Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9-inch pie pan.
Cream shortening, sugar and eggs together. Combine flour, salt, baking soda and baking powder. Add to dry ingredients, alternating with bananas and nuts. Pour into greased and floured loaf pan and bake at 350° for 40 to 45 minutes or until done. Remove from pan and cool.
Mix all ingredients; cook until chicken is done, 1/2 hour to 45 minutes.
Cream butter and sugar and add beaten eggs. Add 3 cups flour, baking powder and salt. Mix remaining flour; add cherries, pineapple and broken pecans. Stir mixture into batter; add vanilla and pour into greased Bundt pan. Bake at 250° for 2 1/2 hours.
Heat jello and pineapple over medium heat for 5 minutes, stirring frequently. Remove from heat and cool. Stir in cottage cheese. Fold in Cool Whip and mix in pecans. Pour into a 1-quart glass container and refrigerate until ready to serve.
Cook sugar, cornstarch, cinnamon, nutmeg, salt and water until thick and bubbly. Add lemon juice. Pack apples into hot jars. Leave 1 inch headroom. Fill with syrup. Process in hot water bath; quarts 20 minutes, pints 15 minutes. One quart makes 9-inch pie.
Mix jello, crushed pineapple (drained, but reserve juice), apples and bananas. Congeal. Mix 1/2 pineapple juice, sugar, egg and flour in saucepan. Cook until thick. Cool. Prepare Dream Whip according to package. Add cream cheese. Stir in egg mixture and pour over set jello.
Combine first 5 ingred. and mix well. Heat water, vinegar, oil and sugar until sugar is dissolved. Pour over kraut mixture and mix well, chill.
Put water, chicken, onion and parsley in a large pan. Bring to boil; add bouillon granules and dissolve. Add cream of chicken soup and 1 can water. Drop in frozen noodles and stir to separate. Simmer 50 minutes.
In large skillet, on low heat, cook onions in oil and butter for 15 minutes, or until lightly browned. Add tomatoes; cook an additional 3 minutes. Spread flour in pan; lightly brown in oven. Sift the mustard, salt and white pepper together; sprinkle over onions and tomatoes. Stir in with wooden spoon. Add Madeira; increase heat slightly. Stir until wine is absorbed and mixture is smooth and thick. Add 1 cup of hot stock slowly, stirring to scrape bottom of pan. Transfer to large kettle (stockpot). Add remainder of hot stock; simmer for 30 minutes.
Spread pecans and coconut in 9 x 13-inch greased pan. Mix cake mix as directed on box and pour over pecans and coconut. Mix cream cheese, sugar, margarine and vanilla together; drop by spoonfuls on cake batter. Bake at 350° for 1 hour.
Mix cake mix, sugar, oil and nectar together; next add 1 egg at a time. Bake in a tube pan at 325° for 1 hour in oven. Mix 1 cup powdered sugar and juice of 1 lemon. Pour over cake while still warm to make a glaze.
Drain clams, saving liquid. Cook bacon, until crisp, in a large saucepan. Lower heat and add onion. Stir over low heat for 1 minute. Add flour, celery salt, pepper and 3/4 teaspoon salt. Stir in water and clam liquid. Add potatoes. Bring to a boil. Cover and boil gently 12 minutes or until tender. Add milk and half and half and remaining 3/4 teaspoon salt. Heat to just below boiling point. Add butter and clams. Cook 1 minute more and serve. Makes 6 servings or 4 main course servings.
Rinse pork shoulder, vinegar, soup mix, bay leaves, granulated garlic, and hot sauce place in crock pot and cover with cold water. Cook all day on low heat, until meat falls off bone. Pull pork and mix with your favorite barbecue sauce. Simmer for 1 hour.
In large saucepan, brown venison in oil. Add soup; simmer for 5 minutes. Add all other ingredients except beans; simmer for 1 hour. Add beans; simmer for 15 minutes. Serve.
In Dutch oven, brown meat and onion. Drain off fat. Stir in 1 cup cheese, green pepper, corn, soup, tomato sauce, olives, garlic, salt and noodles. Put all in a 13 x 9-inch pan. Sprinkle with remaining cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes longer. Yield: 8 to 10 servings.
Boil potatoes until soft and drain. Add 1 quart milk and heat. Season to taste. Work the butter into the flour. Add the egg and 1/4 cup milk, using enough milk to make mixture thin enough to drop into the hot milk. Drop by teaspoonfuls into the hot milk. Cover the saucepan and cook about 10 minutes. Serve at once.
At low speed, cream butter, sugar and eggs. Add flour, soda and sour cream. On low speed add bananas. Mix lightly. Stir in chips and nuts. Bake at 375° for 1 hour.
Boil water, then you put the spaghetti in it. Then you cook it. Put that sauce on it. Then you eat it.
Cream shortening and sugar well. Add eggs; beat well. Sift together flour, soda, baking powder and salt. Add to creamed mixture with buttermilk and vanilla. Fold in bananas and chopped pecans. Bake 1 hour at 350°.
Brown hamburger. Drain and add oregano, onion and chili powder. Stir in 1 can tomato sauce. Press crescent rolls in 9-inch pie plate. Add hamburger sauce and top with cheese. Bake at 425° until crust is brown.
Put pineapple in cake pan. Spoon pie filling over pineapple. Sprinkle cake mix over fruit. Place dabs of oleo over cake mix. Sprinkle nuts on top. Bake 1 hour and 10 minutes at 350°.
Wash wings in saltwater. Season to taste. Cook until done. Remove wings from broth. Add rice and cream of chicken soup. When rice is fluffy, remove from oven. Add turkey wings. Serve with green vegetables. You can also use oxtails instead of turkey wings.
Remove boiling water from heat; let tea bags brew for 5 minutes. Remove. Add allspice, honey and apple juice and simmer over low heat until honey is blended, about 1 minute. Chill. Serve over ice with lemon slices for garnish.
Split and lightly toast muffins. Spread with tomato sauce. Sprinkle with oregano and garlic to taste. Sprinkle with Parmesan cheese. Top with onion, pepperoni and Mozzarella. Broil on low until heated through and cheese melts. Scatter chopped olives over the top before serving. Serves 6.
Mix ingredients in one cup of broth; form into loose 2-inch balls. Arrange in pan and add remaining broth. Bake at 350° for 45 minutes.
Dissolve Jell-O with 2 cups of boiling water and stir. Let cool 5 minutes. Add crushed pineapple, carrot (grated fine) and chopped pecans. Pour into a 9 x 9-inch glass dish or 4 cup salad mold. Refrigerate.
Combine all ingredients except marshmallows and chill several hours. Add marshmallows before serving. This is great with baked ham or turkey.
Combine sugar, water, cream of tartar and salt in a saucepan. Bring to a boil, stirring until sugar dissolves. Very slowly, add to egg whites in mixing bowl, beat at high speed until peaks form. Add vanilla.
Cook on high until juicy, covered. Remove top and turn to low. Cook 45 minutes.
Cream together eggs and sugar. Add in flour, baking powder and salt. Stir in whipping cream. Bake at 350° for 60 to 70 minutes. Yield: 12 to 16 servings.
Spread cream cheese on the bottom of a glass micro-safe deep dish. Pour in the chili with beans. Spread salsa on top of the chili. Sprinkle Cheddar cheese on top. Microwave on High for 15 minutes. Serve warm. Dip chips into the dip.
Layer in a 9 x 11-inch casserole dish the cooked spaghetti noodles and a layer of spaghetti sauce. Mix cream cheese and sour cream; spread over. Layer spaghetti noodles and more sauce. Sprinkle with Cheddar cheese. Bake for 30 minutes at 350°.
Sift together the flour, salt and sugar. Add the egg, sour cream, vanilla and nutmeg. Beat into a smooth thin batter. Blend in the apples and pour into the unbaked pie crust. Bake at 400° for 15 minutes, then at 350° for 30 minutes. Remove from oven and sprinkle with topping made of brown sugar, flour, cinnamon and butter. Place oven temperature back at 400° and brown for about 10 minutes.
Mix cake as directed on box. Set aside. Take softened margarine and cover bottom and sides of Bundt cake pan. Place coconut in bottom of pan. Mix pineapple and juice with sugar. Pour in cake pan, then pour in cake mix. Bake in a 350° preheated oven. Let cake set in pan for 10 minutes to soak up juice before turning out. Bake 35 to 40 minutes.
Preheat oven to 300°. Mix ingredients thoroughly and pour into greased and floured tube pan. Bake for 2 hours.
The night before, grease a 12 cup Bundt pan or tube pan. Put in frozen rolls.
Sort and wash beans; place in large Dutch oven. Cover with water 2-inches above beans. Cover and let stand 8 hours. Drain. Combine beans, water, onion, garlic, ham and bay leaf in pan. Bring to boil. Cover. Reduce heat and simmer 2 hours. Stir in carrots, salt and pepper. Simmer 40 minutes or until beans are tender. Remove bay leaf and discard. Remove ham hocks and shred meat, discarding fat and gristle. Return meat to pan. Serves 8.
Brown rice in butter. Add onion, saute until transparent. In casserole dish, mix all ingredients. Bake at 350° for 65 minutes.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, until small amount dropped in cold water forms a hard ball. In mixer, beat egg whites until stiff peak forms. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla and beat until mixture holds its shape. Fold in nuts.
Slice yams into 1/2-inch thick pieces (or may be mashed). Combine with pineapple, butter, sugar and cinnamon. Microwave on High 4 minutes. Stir. Sprinkle top with pecans and brown sugar. Microwave on High 2 to 4 minutes or until dish is hot and topping is melted.
Slice cookie dough and line a pizza pan. Bake on pizza pan for 10 to 12 minutes. Let cool. Mix cream cheese, sugar and vanilla extract; spread on baked cookie dough. Add fruit of your choice (peaches, strawberries, bananas, cherry or blueberry pie filling, mandarin oranges, grapes, pineapple, kiwi or fruit cocktail).
Combine first 6 ingredients in casserole. Mix flour and bread crumbs together and stir into casserole. Bake, uncovered, at 300° for 3 hours. Serves 4.
Place butter in a small saucepan and bring to a boil. Remove from heat, stir in sour cream and sugar; cool mixture to lukewarm. Dissolve yeast in warm water in large mixing bowl. Stir in sour cream mixture and eggs. Combine flour and salt, gradually add to yeast mixture, mixing well; cover dough and refrigerate overnight.
Mix flour, soda and salt. Set aside. In large bowl, mix sugar, Crisco and vanilla until creamy. Add eggs. Then add flour mixture. Mix well. Add chocolate chips and oatmeal. Put on ungreased cookie sheet with tablespoon. Bake at 375° for 9 to 11 minutes. Makes about four dozen nice puffy cookies.
Combine pudding, milk and Amaretto; stir until thick. Cover with plastic wrap and chill.
Make cake mix as directed on box and pour batter into a 9 x 13-inch floured and greased pan. In another bowl, blend remaining ingredients, then pour on top of other cake batter. Bake at 350° for 55 to 60 minutes.
Mix together ingredients. Simmer on medium low heat until hot. Serve with grilled cheese sandwich, using wheat bread and 2% shredded cheese, and apple slices.
Preheat oven to 400°. Place chicken in a 9 x 13 baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits; cover with cheese. Bake at 400° for 30 minutes.
Drain pears, reserving juice. In bowl, mash pears and stir in cream cheese (softened) until well blended. In small saucepan, bring pear juice to boil. Pour into a clean medium bowl. Add gelatin and water; stir in pears. Whisk in topping. Pour mixture into a mold. Chill overnight.
Boil chicken. When chicken is done, tear in little pieces. Roll out crescent rolls flat. Put pieces of chicken and cheese on rolls and roll up. Place in bottom of casserole dish. Put one can of soup and half can of water in pot and stir until smooth. Add cheese to mixture when stirring. Pour over rolls. Bake at 350 degrees until rolls are done.
Soak sliced cucumbers in 1 tablespoon salt and water. Soak 1 hour, then drain and add sugar, vinegar, celery seed and turmeric. Cover and leave in container overnight. Stir about 2 or 3 times. Next morning, uncover and mix well; put in freezer bags.
Boil noodles until tender (do not overcook), then drain. Chop vegetables and garlic; saute in oleo (all except parsley) and add flour and cook 5 minutes. Add half and half and Velveeta cheese. Cook until bubbles; pour into one extra large or two medium size casserole dishes. Bake 15 minutes. Add Parmesan and cook another 15 minutes.
Break the eggs into a bowl. Stir in one direction until creamy. Add the sugar. Continue stirring in the same direction. Gradually stir the flour into the mixture and continue stirring until mixture is stiff. Roll out dough with rolling pin between 2 lightly floured sheets of wax paper to a thickness of 3/4-inch. Use a drinking glass and a salt shaker to cut out doughnut shaped cookies. Place cookies on a lightly buttered cookie sheet. Let formed cookies stand overnight (10 to 12 hours). Bake in preheated oven at 325° until lightly brown and hard. This recipe makes approximately 12 durable and relatively crumbproof teething biscuits.
Mix ingredients in saucepan. Simmer slow for 2 or 3 hours. When sauce is ready, cook noodles. Drain and pour sauce over noodles. Mix or sprinkle grated mild Cheddar cheese into noodles and sauce.
Cut cooked broccoli into florets and place in large bowl. Add potatoes and celery. Season well. Mix vinegar, oil, salt and pepper together in small bowl. Pour over broccoli and toss to evenly coat. Season with salt, pepper and paprika. Sprinkle with parsley and serve warm.
Mix sugar, egg, water and vanilla. Stir in remaining ingredients; drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 5 1/2 dozen cookies.
Sift flour. Add sugar; cut in shortening. Add yeast, then buttermilk. Knead; place in refrigerator. Make out into biscuits as needed; do not allow to rise before baking. Bake at 400° to 425° for 15 minutes.
Combine last 8 ingredients and add to cooked drained macaroni. Refrigerate. Serve with crackers.
Brown ground beef and drain. Add taco seasoning mix and follow directions for water/simmering on envelope. Peel and puree avocado with about a tablespoon of lemon juice. If desired, green chilies may be added to this mixture. Shred cheeses. Dice tomato. Thinly slice onions and greens. Layer the following in a flat plate: refried beans, avocado mixture, ground beef (turkey), green chilies, sour cream, diced tomato, sharp Cheddar cheese, Monterey Jack cheese, olives and green onions. Serve with tortilla chips.
Cut potatoes, carrots, onions, celery and okra in small pieces, about 1/2 inch lengths. Put in 6-quart soup kettle. Cover with water and bring to boil. Simmer for 20 minutes. Add cabbage and simmer for 10 minutes. Add leftovers, up to 1/2 cup of each: peas, corn, green beans, hominy, rice, etc., tomato soup, tomatoes, bouillon cubes and seasoned salt to taste. Add water up to 5 or 5 1/2-quart measure. Bring to boil and simmer on lowest heat for 30 minutes.
Cream cheese with mixer, adding 1 egg at a time, then add sugar and vanilla. Pour into pan (ungreased). Bake at 350° for 45 minutes. Cool 5 minutes; put on topping and return to oven for 5 more minutes.
Brown hamburger in skillet; drain off grease. Add corn and tomatoes. Cover and simmer on low heat for 30 minutes, stirring occasionally. Melt cheese over top just before serving.
In a blender, combine lemonade concentrate, crushed pineapple and strawberries. Blend at low speed for 15 to 30 seconds until smooth. Chill.
Mix all ingredients together, using only half of crumbled tortilla chips. Pour into casserole that has been sprayed with Pam. Cover top with remaining tortilla chips and bake, uncovered, for 30 minutes at 350°. Serves 6 to 8. You can make two and freeze one.
Heat soup; cool some. Dissolve gelatine in 3 tablespoons water; add to soup. Add mayonnaise, celery and onion. Stir. Pour into mold. Put in refrigerator to set. Before serving, turn onto platter. Serve with crackers or vegetables.
In large mixer bowl, combine flour, butter and brown sugar. Blend with mixer until particles are fine. Stir in walnuts. Reserve 1 cup for topping. Press remainder in ungreased 8-inch square pan. Bake at 350° for 12 to 15 minutes until lightly browned.
Preheat oven to 350°. Bake chicken and cut into small pieces. Saute pepper, onion and garlic. In separate pot cook rice in chicken stock until tender and liquid is absorbed. Let set in pot 20 minutes after cooking. Stir in salt, pepper and saffron. Gently stir in peas and sauteed mixture. Place rice in casserole dish; add chicken pieces on top. Bake 25 minutes. Remove from oven and sprinkle with Jack cheese. Bake until light golden brown.
Grind peppers and onions; cover with boiling water and let stand 5 minutes. Drain. Bring rest of ingredients to a boil; add pepper mix and boil 10 minutes. Fill pint jars and seal.
Blend first 4 ingredients in food processor for about 30 seconds. Chill and serve with fruit.
Mix flour, sugar and enough water to make a paste. Add flour and sugars to hot milk; stir and simmer. When mixture thickens, add vanilla. If thicker mixture is desired, add a little cornstarch, sugar and water. You may also add coconut. This may be served separately as a pudding.
Cream the shortening and sugar. Add remaining ingredients. Roll into balls. Place on greased cookie sheet and press flat with a fork. Bake at 375° for 10 to 12 minutes.
In a skillet, combine soup, water, and butter; bring to a boil. Add Kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes. Sprinkle with cheese. Cover and let stand until cheese is melted.
Mix as cake and roll in sufficient flour to make shaping possible. Makes 1 double crust pie.
Cook linguini according to package instructions. Meanwhile, slice green onions finely, using the green tops as well, into the margarine, melted over low heat in skillet. Mince garlic finely and add to margarine. Stir constantly to avoid burning for a couple of minutes.
Combine all ingredients, but cornstarch, in a large casserole dish and bring to a boil. Reduce heat and simmer 1 hour covered. Let cool. Skim off fat. Add cornstarch to thicken. Can be garnished with pineapple chunks.
Heat oven to 350°. In skillet over high heat, cook onion and orzo in 2 tablespoons oil for 5 minutes. Stir in 2 1/2 cups water and soup mix. Cover; simmer 10 minutes. Remove from heat; add next 3 ingredients. Spread orzo mixture on steak; roll and tie. Brush with remaining oil. Roast 30 minutes or until thermometer reads 140°. Makes 6 servings.
Mix milk and add whipping cream. Add sugar and eggs; mix well. Put peaches in blender or food processor. Add to vanilla. Mix well and fill freezer with mixture and as much whole milk as needed. Freeze in electric freezer.
Place peaches in a medium bowl; sprinkle with lemon juice, tossing gently. Set aside. Combine 1 cup sugar, 1/4 cup flour and 1/2 teaspoon ground cinnamon; sprinkle mixture over peaches. Toss gently and set aside. Line a 9-inch pie pan or pie plate with heavy-duty plastic wrap, allowing edges to overhang 6 to 8-inches. Spoon filling into pan and drizzle with butter; fold edges of plastic wrap over top and seal securely. Freeze until firm. Remove filling from pan and wrap in foil. Label and freeze for up to a year. Yield: Enough for 1 (9-inch) pie.
Bring all to a boil. Refrigerate. Simmer whenever fragrance is desired.
Combine chopped tomatoes, zucchini and celery into a bowl and mix together. Transfer 1/3 of this mixture to a blender. Add some of the tomato juice and puree. Pour the pureed vegetables back into the bowl and mix the remaining ingredients. Chill. Serve garnished with lime slices.
Cream 1/4 cup margarine in medium bowl; gradually add 1/2 cup brown sugar substitute. Beat at medium speed until light and fluffy. Add egg and mix well.
Combine eggs and sugar; beating well. Add salt, vanilla and 1/2 teaspoon nutmeg. Gradually add scalded milk, stirring constantly. Pour mixture into pie shell; sprinkle with additional nutmeg. Bake at 400° for 10 minutes. Reduce oven temperature to 325° and bake an additional 25 minutes, or until a knife inserted halfway between center and edge comes out clean. Cool thoroughly before serving.
Arrange potatoes in an even layer in a microwave-safe dish. Stir together gravy, milk, poultry seasoning and pepper. Pour evenly over potatoes. Cover and cook on 100% power (High) for 8 or 9 minutes or until potatoes are tender. Stir gently and sprinkle with bacon before serving. Makes 4 servings.
Mix butter, oil, sugars and eggs. Then add remaining ingredients. Chill. Roll into balls; place on ungreased cookie sheet and press with glass dipped in sugar. Bake at 350° for 10 to 12 minutes. These cookies really melt in your mouth.
Beat all ingredients together.	Pour into pastry-lined pan. Bake at 425° for 45-55 minutes or until a silver knife inserted comes out clean.
Mix all ingredients well and put in roasting pan with a tight lid. Bake at 225° to 250° for 5 hours. Serve as is or in bread bowls.
Beat eggs and sugar until fluffy. Melt margarine and chocolate together, then add to eggs and sugar. Next, add flour and mix well. Bake at 350° for approximately 40 minutes. Let cool and frost.
Brown chicken (it dries). Combine all ingredients and add chicken. Pour into 9 x 13 inch dish, sprinkle with cheese. Bake in a 350° oven until cheese bubbles.
Combine first four ingredients in a small bowl; stir well, place chicken into mix to marinate. Grill or bake 15 to 20 minutes until done.
Heat oven to 350°. Prepare Streusel. Beat remaining ingredients in large mixer bowl on low for 30 seconds. Beat on medium, scraping bowl occasionally, 2 minutes. Spread half of the batter in an oblong pan, greased, 13 x 9 x 2-inch, or square. Sprinkle with half of the Streusel. Top with remaining batter. Then sprinkle with remaining Streusel. Bake 35 to 40 minutes
Place spinach in 1 1/2-quart greased casserole. Combine onion, cheese and soup and mix well. Spread over spinach. Sprinkle topping of stuffing, crackers or bread crumbs over mixture and dot with margarine. Bake at 350° for 30 minutes.
Mix first 3 ingredients together. Spoon in water. Roll out crust. Cook pie crust alone.
Roll 1 package of crescent rolls onto a cookie sheet. Mix cream cheese, sugar and vanilla well. Spread on top of crescent rolls. Cover with second pack of rolls. Bake at 350° until rolls are done. Mix a small amount of sugar and cinnamon together. Remove from oven and sprinkle with sugar mixture.
Mix all ingredients together in a crock-pot. Add chicken wings. Cook at 350° for 3 hours or until chicken is done. Can be done at a lower temperature.
Beat all ingredients for 3 minutes. Bake at 325° for 60 minutes.
Melt butter; add seasonings, garlic salt, crushed red pepper flakes and salt. Saute 1 to 2 minutes. Add shrimp; saute until pink. Do not overcook. Remove shrimp and add green pepper and onion to pan; saute until tender. Add sour cream, mixing well; heat thoroughly. Return shrimp, stirring to coat with sauce. Serve over rice. Serves 2 to 4 people.