HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles 1/2 done; drain. Lightly brown beef; add onion. Cook until tender, but not brown. Add corn, soups, sour cream and pimento. Season to taste. Drain noodles and add to mixture. Cook 5 minutes. Put into 2 1/2 quart casserole. Bake in 350° oven for 30 to 35 minutes. When ready to serve, sprinkle with buttered crumbs. Serves 8 to 10.
Mix all ingredients; add flour (13 to 14 cups) to make a medium dough. Let set 1/2 hour; knead and let rise 1 hour. Shape; let rise. Makes delicious caramel rolls.
Scrape carrots and cut lengthwise into thin slices. Pare the apples, core and cut into slices about 1/4 inch thick. Melt butter in a large skillet. Place a single layer of the apples and the carrots in a large skillet when the butter has melted. Cover tightly and cook until browned. Turn and brown other side. Just before cooking is finished sprinkle with sugar and salt. Serve on a hot platter.
Cream the shortening and sugar. Add eggs. Mix other dry ingredients with flour. Mix flour mixture and sugar mixture alternately with coffee. Drop by 1/2 teaspoon on greased cookie sheet. Bake 12 to 20 minutes in a 375° oven.
Saute garlic in butter over low heat. Stir in clams, juice and 2 tablespoons parsley. Bring to boil; simmer 3 to 5 minutes. Pour over hot linguini and mix gently. Sprinkle with minced parsley. Serve with Parmesan cheese. Serve 4.
Heat oven to 400°. Grease bottoms only of about 12 muffin cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan and roll muffins in 1/2 cup melted butter or margarine, then in mixture of 1 cup sugar and 2 teaspoons cinnamon.
Preheat oven to 400°. Beat oil, lemon juice, oregano, 1 teaspoon salt, pepper and garlic until mixed well but not frothy. Coat chicken with oil mixture. Place chicken skin side down in a small heavy roasting pan. Dot with oleo.
Combine flour, sugar, cornstarch and salt in saucepan. Gradually add milk; blend well. Cook, stirring constantly, until thick. Blend about 1/2 cup of hot mixture into egg yolks. Then add to the mixture in saucepan. Cook 1 minute, stirring constantly. Blend in butter and vanilla. Cover and cool to lukewarm. Pour into baked pastry shell. Top with the glaze.
Heat oven to 350°. Beat cream cheese and Italian seasoning on medium speed. Spread on bottom of 9-inch pie plate. Top with Mozzarella cheese, pizza sauce, Cheddar cheese and green and red pepper. Bake 15 to 20 minutes. Serve with breadsticks. Serves 10.
Combine shortening and sugar; cream with electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition.
Sift together the flour, soda, salt and cinnamon. Add brown sugar, oleo and eggs. Last, stir in old-fashioned Quaker oats. Add chocolate chips. Drop on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Toss meat with 1 1/2 teaspoons soy sauce; set aside. Combine broth with cornstarch and rest of soy sauce. Heat 1 tablespoon oil. Add meat and stir-fry. Remove meat. Add remaining oil and vegetables; stir-fry. Add broth mixture to vegetables and boil. Add meat and nuts. Heat 1 minute. Add ginger.
Mix as any other cake, saving 1/2 cup flour to dredge nuts and raisins in. After you have mixed the batter, dredge the nuts and raisins. Add to batter mixture, then add the jam. Mix well. Pour into cake pans about 1/3 of an inch thick or thinner, if you can. Bake until done. Have syrup ready for icing. Should be 7 to 9 layers.
Sift together flour, cornstarch, baking powder and soda. Stir in water. Beat egg white until frothy and smooth. Cut fresh fish into chunks, dip and deep fry.
Combine and cream together the sugar and shortening. Add the beaten egg and mix well. Combine sifted flour with spices, salt, baking soda and baking powder and mix well. Add with coffee to rest of the batch. Then add rest of the ingredients; add enough flour or water, if needed, to make right consistency for dropping. Drop on oiled cookie sheet. Bake at 400° for 15 minutes.
Mix all of the	ingredients together.	Put pecans in bottom of Bundt cake pan.	Pour batter over. Bake at 350° for 50 to 60 minutes. Do not overbake.
Saute onions in butter until tender. Add ham; cook and stir until heated through. Sprinkle with flour and stir for 1 minute. Reduce heat; gradually stir in sour cream. Add the mushrooms. Cook and stir until thickened (about 2 to 3 minutes). Serve over cooked noodles.
Slice luncheon meat into 8 crosswise slices, then cut each slice into 12 pieces. Drain pineapple, reserving 1 tablespoon liquid. In large bowl, toss luncheon meat with pineapple, cabbage and carrots. In small bowl, blend mayonnaise, sour cream and reserved pineapple liquid. Add to meat and cabbage mixture, tossing until well mixed. Refrigerate for about 1 hour, or until serving time. Makes 4 to 6 servings.
Mix all ingredients together thoroughly. Roll in balls and place on cookie sheet. Bake at 375° for 8 to 10 minutes.
Drain cherries; pat dry with paper towel. Combine sugar and milk; mixture will be stiff. Take 1 teaspoon mixture in palm of hand and wrap around cherry. Put on cookie sheet. If sugar mixture becomes too dry, add a little hot water. After all cherries are covered, put in refrigerator overnight.
Combine oil, sugar, eggs, vanilla and zucchini (do not beat). Stir in flour, salt, soda, baking powder and cinnamon (do not beat). Add pecans. Bake at 325° for 1 hour in loaf pan.	Makes two.
Melt candy bars, syrup and 1 stick margarine over low heat. Cream 1 stick margarine, sugar, eggs, flour, salt, soda and buttermilk. Blend well and add butter and chocolate mixture to these ingredients. Add vanilla. Bake in greased tube pan at 350° for 1 1/4 hours.
Dissolve yeast and sugar in warm water in medium bowl. Stir in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Cut with 2-inch cutter dipped in baking mix. Place on ungreased pan. Let rise about 30 minutes. Bake 6 to 8 minutes at 425°.
Blend egg yolks, condensed milk and Key lime juice until smooth. Pour into baked pie shell. Bake pie only 5 minutes at 350°. Chill for 3 to 4 hours.
In a medium saucepan melt unsweetened chocolate with the margarine or butter. Remove from heat. Stir in sugar, eggs, orange peel and vanilla. Using a wooden spoon, lightly beat the mixture just until combined. Stir in the flour and nuts. Spread the batter in an ungreased 8 x 8 x 2-inch baking pan. Bake in a 350° oven for 30 minutes. Cool the brownies in the pan on a wire rack. Pour Chocolate-Orange Glaze over cooled brownies, spreading as necessary to glaze top evenly. Let stand at room temperature until glaze is set. Makes 9.
Scrub and rinse potato skins. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 minutes until cheeses are melted and potatoes are soft inside. Check with fork.
Combine brown sugar and flour in large bowl. Stir in melted butter and blend until light and crumbly. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Heat juices drained from fruit. Add jello and dissolve. Cool. Add remaining ingredients. Chill until firm.
Place all ingredients in non-aluminum pan. Stir and heat to boiling. Simmer for 1 hour. Serve hot. Makes 24 servings.
With electric mixer, cream margarine, sugars, peanut butter and egg. Sift flour, baking powder and soda and add alternately with milk to creamed mixture; stir until blended. Stir in chocolate chips. Fill muffin cups and bake at 375° for 25 minutes. Makes 12 large muffins.
Cream butter and sugar. Add flour and nuts gradually with vanilla. The mixture is very stiff. Roll into little balls. Bake at 325° for 20 minutes. Roll in powdered sugar while still warm.
Cook ingredients for 1 hour, then put in jars and pressure at 10 pounds for 10 minutes.
Rub chicken with garlic. Sprinkle with salt. Broil or grill chicken until cooked through (about 10 minutes). Drain pineapple juice into saucepan. Combine with honey, lime juice, soy sauce and cornstarch. Cook, stirring until thickened. Add a few pineapple slices.
Grease cake pan. Sprinkle coconut on bottom of pan. On top of coconut, add nuts. Mix cake mix as directed on box. Put on top of nuts. Mix butter and cream cheese together. Add powdered sugar and mix well. Put on top of cake mix. Bake at 350° for 30 minutes.
To eggs add flour, sugar, salt and vanilla. Stir in dates and pecans. Spread in 9-inch greased square pan. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Crumble with fingers. Put ice cream in bowl and stir in crumb mixture as soon as possible. Pour in refrigerator tray or individual cupcake papers. Freeze until firm. Serves 8 or makes 12 (2 1/2-inch) paper cup servings.
Sprinkle sugar over cabbage and onions, let stand. Bring vinegar, salt, celery seed and mustard to a boil. Remove from heat. Add salad oil. Bring to a boil again and pour over cabbage mixture.
Combine flour, sugar and cinnamon in bowl. Sprinkle half of mixture in pie shell. Spread peaches over flour mixture. Sprinkle remaining flour mixture over peaches; top with butter slices. Bake at 400° for 30 to 45 minutes, or until crust is brown and peaches are tender.
Mix cooking oil, milk and flour together. Divide dough into fourths then roll each out to 7 by 5 inches until as thin as a pie crust. Cut stick of butter long way in four strips. Then sprinkle 1/4 cup of sugar on each piece. Roll up 4 times and pinch the ends together. Bake at 300 degrees until golden brown.
Turn cherry pie filling into pie shell. Bake 15 minutes in preheated 425° oven. Beat cream cheese, eggs, sugar and vanilla until smooth and creamy. Reduce oven to 350°. Spoon cheese mixture over top of cherry pie filling. Bake 30 minutes. Cool. Spread sour cream over cooled pie. Refrigerate until ready to serve.
Mix cake mix, margarine, 1 egg and nuts. With hands, press into 9 x 13 x 2-inch pan. Mix 3 eggs, salt, cream cheese and confectioners sugar with mixer. Pour over first layer. Bake at 350° for 30 to 35 minutes.
Melt butter to grease a shallow casserole dish. Combine potatoes and eggs and beat until smooth. Add remaining ingredients and mix well. Spoon mixture into greased casserole and bake at 350° for 30 to 35 minutes.
Mix flour in oil and brown until dark brown. Stir constantly. Add onions and peppers and mix well until wilted. Lower heat and add shrimp. Do not stir too much. Add 1 quart water and let it cook slowly, about 1 hour.
Mix all ingredients with electric mixer; put in pie pan. Bake at 350° for 25 to 30 minutes.
Slice potatoes lengthwise into baking dish; cover with seasoned pork chops. Slice onions and place on top of pork chops. Add 2 cans chicken gumbo soup. Bake at 375° for 1 hour. Serves 4.
Cook carrots and cool. Slice onion and green pepper and add to carrots. Mix remaining ingredients. Pour over carrots. Marinate overnight or longer. Drain and serve. Keep in refrigerator.
Combine meat, crumbs, onion, eggs, parsley and salt; mix lightly. Shape into 1-inch meatballs. Brown in margarine; drain. Place in 2-quart casserole. Combine preserves and barbecue sauce. Pour over meatballs. Bake at 350° for 30 minutes, stirring occasionally. Makes approximately 4 1/2 dozen.
Drain pineapple and reserve the juice. Combine pineapple, cheese and butter. Mix sugar and flour; add pineapple juice. Add to pineapple and cheese mixture. Stir well. Bake in 2-quart casserole dish for 20 minutes at 300°. Add cracker crumbs; return to oven until crumbs are hot.
Cook beans until tender. Heat oil in skillet over medium-high heat. In shallow bowl or bag, combine spices. Cut chicken into 1/2-inch cubes; toss in spice mixture to coat. Saut chicken in oil 2 minutes; add onion and garlic and cook until onion is translucent. Add to beans, along with broth and green chiles. Simmer for 1 hour. Tastes even better the next day.
Combine sugar, oil and egg yolks. Sift flour, then measure. Add dry ingredients together, then add to oil mixture. Add hot water, pineapple juice and nuts. Fold in stiffly beaten egg whites. Bake 1 1/2 hours at 325°, until cake tests done. A tube or Bundt pan is suggested.
Preheat oven to 350°. Cook hamburger and use taco seasoning as directed. In a large bowl combine beans and picante sauce. In a 13 x 9-inch pan layer beans, hamburger, onion and cheese, then repeat again. Cover and bake at 350° for 1 hour.
Cream peanut butter, shortening, 1/2 cup sugar and brown sugar. Add egg, milk and vanilla. Mix well. Combine flour, baking soda and salt. Add to mixture and mix well. Shape into one inch balls. Roll balls in 1/4 cup sugar. Place balls on greased pan. Bake at 350 degrees for 10-12 minutes. Press Reese Cups on top of cookies while still hot.
Preheat broiler for 5 minutes. Mix garlic, ginger, hoisin sauce, chutney, vinegar, pepper and oil. Remove skin from thighs or breasts. If using chicken breasts, cut into strips. Stir chicken into the marinade. Sprinkle top of chicken with sesame seed. Broil chicken 3 inches from broiler for 3 minutes. Turn; sprinkle with more sesame seed and broil for 3 minutes. Turn and broil 2 to 3 more minutes.
Melt butter. Grind cookies; reserve 1 cup. Add melted butter to remaining cookies. Spread into a 9 x 13-inch pan. Add ice cream, then top with chocolate syrup. Add Cool Whip; top with reserved cookies and, finally, the nuts.
Cook onions, peppers, garlic and celery in margarine until tender. Add 2 cans soup, parsley and shrimp;	mix gently. Stir in rice, bread crumbs and seasonings.	Pour into buttered casserole and sprinkle Italian bread crumbs on top. Bake at 350° for 30 minutes.
Mix cereals, pretzels and peanuts together. Mix salts and Worcestershire sauce into melted butter. Pour over cereal and mix well. Bake at 200° for 2 hours, stirring every 30 minutes. Store in a tight container.
Cream butter and sugars until light and fluffy. Add egg and blend. Add oil, oats, cornflakes, coconut, chocolate chips and nuts. Stir until mixed. Will be very stiff after adding flour, soda and salt. Form in balls about the size of a walnut, press with fork and bake on ungreased cookie sheet about 12 minutes at 350°. Allow to cool for a few minutes before removing.
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Combine and melt in double boiler over hot (not boiling) water all ingredients, except pretzels. Remove from heat, but keep over hot water. Dip pretzels into chocolate mixture to coat thoroughly. Place on wire rack set over waxed paper. Refrigerate for 10 minutes or until coating sets. Remove and let stand at room temperature for 1 hour or until surface dries.
Cut the spareribs into 1-inch square pieces, then marinate with wine and soy sauce for 30 minutes. Reserve soy sauce in bowl. Deep-fry the spareribs for about 2 minutes, take out and heat oil again, then fry once more until spareribs turn very brown (about 1/2 minute). Remove spareribs and drain off oil from frying pan. Add sugar, vinegar, water and cornstarch, sesame oil and shredded green onion to the bowl, used for marinating spareribs. This is the seasoning sauce. Heat one tablespoon oil in frying pan, pour in the seasoning sauce, boil and stir until thickened and heated thoroughly. Add spareribs and stir well before serving.
Beat together sugar, eggs and oil. Add red food coloring and plum/tapioca baby food. Add flour, cloves, cinnamon, soda, salt and chopped nuts. Bake in greased and floured Bundt pan at 350° for 70 minutes. Cool 5 minutes and remove.
Mix all ingredients. Pour over roast and cover. Bake at 250° for 5 to 6 hours. This makes a delicious gravy.
Split wieners in half lengthwise but not completely through. Put cheese in middle of wiener; wrap with bacon piece and secure with toothpick. Bake in 350° oven until bacon is done.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Place chicken and vegetables in dish. Stir together broth, soup and pepper; pour over chicken mixture. Combine flour, milk and butter. Stir until smooth. Pour over mixture in baking dish. Bake 40 to 50 minutes. Serves 4 to 6.
Sift together first 4 ingredients. Blend sugar and butter together until fluffy. Add eggs and fluff again. Add vanilla, coconut, nuts, raisins and dry ingredients to butter, sugar and eggs. Stir in cereal. Drop tablespoonfuls on greased cookie sheet. Bake for 10 minutes at 375°. Yields 5 dozen.
Mix together cooked spaghetti, butter, Parmesan, salt, pepper and egg. Brown ground beef; drain and rinse. Cook ground beef with onion, sugar, green pepper, oregano and garlic salt. Cook until onion is soft. Layer in casserole dish as follows: spaghetti mixture, cottage cheese, ground beef mixture and spaghetti sauce. (Add Mozzarella cheese during last 10 minutes of baking time.) Bake at 350° for 45 minutes.
Mix cake mix according to directions on back, except use buttermilk instead of water. In a separate bowl, mix the package of cocoa and red food coloring. Add to batter and beat for 2 minutes. Add soda to vinegar, then fold this into batter (do not beat). Bake according to box directions. Test with toothpick.
Cook spinach according to directions and drain. Mix in remaining ingredients. Pour into 10 x 6 x 1 1/2 baking dish. Bake at 350 for 20 - 25 minutes or until knife inserted comes out clean and makes 6 servings.
Cook beef in hot oil in a large Dutch oven until brown. Add remaining ingredients, except peas. Bring to a boil. Cover, reduce heat and simmer 1 1/2 to 2 hours, stirring occasionally. Stir in peas and cook an additional 10 minutes. Yields 6 to 8 servings.
Peel potatoes; cut into quarters. In 5-quart saucepot over high heat, heat potatoes, 1 teaspoon salt and enough water to cover to boiling. Reduce heat and simmer 20 minutes or until potatoes are tender. Drain well. Preheat oven to 375°. In large bowl, combine potatoes, cream cheese, garlic salt, pepper, onion flakes and margarine or butter and 1 teaspoon salt. Mash until smooth. Gradually add heavy cream. Heat in oven until hot.
Preheat oven to 350°. Prick potatoes with a fork and bake on a cookie sheet for 1 1/2 hours. Remove potatoes from oven, cut in quarters and place in bowl. While hot, toss with oil, salt, pepper and garlic. Gently toss in chopped mint. Serve warm or at room temperature. Serves 4.
Melt chocolate with margarine over low heat; stir until blended. Remove from heat and add milk. Mix sugar, cornstarch and salt; beat in vanilla and eggs. Blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375° for 45 to 50 minutes. Cool 4 hours. If topping browns too quickly, cover with aluminum foil during last 15 minutes.
Melt margarine in a large cookie sheet with sides. Mix the next 3 ingredients thoroughly, then spread evenly on top of margarine. Bake at 200° for one hour, stirring every 15 minutes. Drizzle honey over cereal before baking the last 15 minutes.
Grease a 14-inch pizza pan or 15 x 10-inch jelly roll pan. Brown ground beef; drain the fat. Stir in tomato sauce, 1/4 cup water and spaghetti sauce seasoning mix (reserve 1 tablespoon of seasoning mix for the crust); simmer while preparing crust.
Separate biscuits. Flatten and press into bottom and up sides of a greased muffin tin. In skillet, brown beef and drain off grease. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder. Stir until smooth. Add to browned meat and mix well. Divide meat mixture among biscuit-lined muffin cups, using about 1/4 cup in each. Sprinkle with cheese. Bake at 375° for 18 to 20 minutes or until golden brown. Cool 5 minutes before removing from tin and serve. Makes 10 servings.
Place sugar in a heavy saucepan. Add cocoa and mix well. Add milk and butter. Stir constantly. Cook until mixture comes to a boil. Boil 3 minutes. Add peanut butter, vanilla, coconut and oatmeal. Mix well. Drop by teaspoonfuls on wax paper.
In saucepan, saute onion in butter until brown. Stir in soup, water, chicken and curry. Heat and serve.
Fry sausage in skillet until lightly browned. Drain sausage on paper towels. Saute onion, celery and bell pepper in the drippings until wilted. Add water and salt. Bring to a boil for 2 minutes. Remove from heat; add sausage and uncooked rice. Pour all into a greased casserole. Put lid on; cook for 45 minutes. Serves 6 to 8.
Prepare cake mix according to package directions. Bake in 13 x 9-inch cake pan. Mix sugar, milk and marshmallows; cook until marshmallows melt, then add coconut. Spread over cake while cake is still warm. Spread frosting over top of coconut mixture. Refrigerate.
Cook noodles until tender; drain. Set aside. Cook chicken well done; cool and pull into small pieces. Mix chicken with mushroom soup, noodles and salt. Stir well. Spray ovenproof dish with Pam. Sprinkle bottom of dish with 1 cup cracker crumbs. Pour chicken mixture over crackers evenly, then sprinkle rest of crumbs on top. Bake at 350° until heated and top gets lightly brown.
Heat oven to 425°. Beat eggs slightly with whisk. Beat in remaining ingredients. Pour in pie crust. Bake 15 minutes. Reduce heat to 350°; bake until knife inserted comes out clean, 45 minutes. Cool slightly. Serve with sweetened whipped cream. Refrigerate any leftovers immediately.
Mix cheese, mayonnaise, bacon (broken in small pieces), egg, Worcestershire sauce, mustard and hot sauce together. Spread mixture on toasted bread and cut each slice into 4 strips. Bake at 350° for 12 to 15 minutes.
Mix first 3 ingredients well. Wrap in foil and refrigerate 2 hours. Remove and make logs or balls. Roll in chopped nuts. Serve with assorted crackers.
Combine soup and milk and simmer. Add Worcestershire sauce and dry mustard. Place toast in baking dish. On each slice, put bacon, tomato slices and mushroom bits. Pour cheese on top and broil until crusty.
Let cream cheese get to room temperature. Soak onion in wine for at least 1 hour. Mix together all ingredients. Serve with Town House crackers.
Crust: Combine crumbs and sugar; add melted butter and combine thoroughly. Press into bottom and sides of spring-form pan.
Cook pasta, drain and set aside. Keep warm. Saute shrimp and red pepper flakes in 2 tablespoons olive oil in a large skillet for 1 to 2 minutes or until shrimp are slightly pink. Arrange shrimp in a baking dish and sprinkle with Feta cheese; set aside.
Follow directions for cookie dough. Press into bread pan or 13 x 9-inch pan for crust and bake. Cool. Mix cream cheese and sugar. Spread on crust. Arrange drained fruit in layers. Sprinkle with coconut. Heat preserves (makes it easier to spread) and pour over fruit. Top with whipped cream and sprinkle nuts on top.
Combine sugar and 2 cups boiling water and boil 5 minutes. Add spices. Cover and allow to stand for 1 hour. Add remaining water and fruit juices and mix well. Strain. Heat to boiling and serve.
Melt the butter, caramels and milk in a double boiler, then cool. Mix cake as directed. Put half in cake pan and bake for 15 minutes. Cool. Put the caramel mixture over the cake. Put the rest of the cake mix on top of the caramel. Sprinkle with chocolate chips and nuts. Bake 25 minutes more or until done in a 350° oven in a 9 x 13-inch pan.
Heat oven to 350°. In small bowl, mix cheese, mayonnaise, onions and chili powder; stir until well mixed. Spread each half of bread with cheese mixture within 1/2-inch of the edges. Arrange olive slices over cheese. Wrap each bread half in foil. Bake at 350° for 10 to 15 minutes or until cheese is melted. Makes 12 servings.
Put Polish sausage in pot, then potatoes and the cabbage. Boil until cabbage and potatoes are done. Salt and pepper to taste.