HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients using mixer. Pour batter into greased loaf pan and bake 45 to 60 minutes at 350°.
Prepare salad. Combine spin blend, cheese and sugar. Pour on greens and toss. Makes a large amount. I often cut this in half.
Mix all ingredients well. Spread onto lightly buttered English muffin halves. Broil until light brown. Serve warm.
Mix the first 3 ingredients well and set aside. In large bowl, mix together flour, oil, sugar, baking powder, orange juice, eggs, salt and vanilla. Mix well. Fold in apple mixture and mix slightly. Pour into a greased and floured tube pan. Bake at 350° for 1 to 1 1/2 hours.
Mix all ingredients together and pour into pie shell. Bake 10 minutes at 400 degrees; then reduce heat to 325 and bake 25 minutes. Cover with foil if needed last 15 minutes of cooking.
Layer ingredients in a 9 x 13-inch baking dish. Pour chicken bouillon with cornstarch over the casserole. Bake at 400° until bubbly.
Cream sugar and margarine and add vanilla.	Beat in eggs. Mix until mixture is light and fluffy. Blend in melted chocolate.
Preheat oven to 375°. Arrange chicken in 13 x 9-inch baking pan. In small bowl combine remaining ingredients; brush on chicken. Bake 45 minutes or until chicken is done.
Place all ingredients except vanilla and nuts into large heavy saucepan. Cook medium-high stirring constantly until soft ball (238°). Remove from heat. Add vanilla. Cool by stirring until starts to thicken and loses its gloss. Add nuts, then quickly spread in buttered dish. Makes 1 1/2 pounds.
Make a syrup of catsup, sugar, syrup and mustard. Add beans and mix thoroughly. Place slices of bacon on top and bake at 350° for 45 minutes to 1 hour.
Combine some flour, yeast, oregano and salt. Gradually add water and oil to dry ingredients. Beat 2 minutes at medium speed with electric mixer. Add egg and more flour. Beat 2 minutes on high speed. Add enough flour to make a soft dough and knead for six minutes. Place in a greased bowl and turn to grease top. Let rise for 30 to 45 minutes. Punch down on floured surface and roll for two pie crusts. Add toppings and bake at 400° for about 25 minutes or until golden brown on the bottom of the crust.
Mix all ingredients. Measure 2 tablespoons of dough and shape into balls. Drop into boiling soup, stew or fruit juice. Cover and cook 20 minutes.
Cook chicken and shred. Mix all ingredients and pour in pie crust. Cover with other crust. Place slits in top crust. Bake at 350° for 1 hour or until brown.
Melt butter. Mix with crushed cookies. Put in loaf pan. Mix milk, ice cream and pudding in large bowl. Pour mixture over crust. Chill until set. Top with Cool Whip and pecans.
Break beans into 1-inch pieces; cook in rapidly boiling water until tender, 20 to 30 minutes. Drain; set aside. Melt butter in large skillet. Add dill seed; cook, stirring, for 3 minutes. Add beans; stir to coat thoroughly. Cook until beans are heated thoroughly. Makes 8 servings.
Cook macaroni according to package directions. Drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery.
Mix all ingredients. Drop by spoonfuls in hot greased skillet. Fry on both sides until golden brown on medium heat.
Cream the sugar and shortening. Add egg and vanilla. Mix in dry ingredients. Flatten with glass. Sprinkle with sugar. Bake at 350° for 15 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Stir in mashed bananas, rum and vanilla. Combine 1 1/2 cups flour and next 4 ingredients; add to butter mixture, mixing until blended. Pour into a greased and floured 10-inch tube pan; set aside.
Heat soup with cream cheese. Soften gelatin in cold water. Add to soup mixture. Cool slightly. Add remaining ingredients. Pour into mold and chill overnight.
Prick the potato with a fork. Bake at 400° until done. Cut potato in half lengthwise when cool enough to handle. Scoop the potato center into a bowl. Be careful not to break the potato skin! Mash the potato with fork or mixer. Stir in the shredded cheese and milk. Spoon the mixture back into the potato skins. Then put the potato back into the oven for another 15 minutes. Makes 2 potato boats. Make boats using a cheese slice for a sail and a toothpick for the mast. Or, happy faces can be made with olives as the eyes and pimiento pieces for a mouth.
Mix together 1/3 cup sugar and 3/4 teaspoon cinnamon in a small bowl. Quarter the biscuits and roll the pieces in the cinnamon-sugar mixture. Put the sugared pieces in a cake pan, sprayed with cooking spray. Melt 1/2 cup butter or margarine, 1/3 cup sugar, 3/4 teaspoon cinnamon and remaining cinnamon-sugar mixture over medium heat; bring to a boil. Pour over the biscuit mixture in the cake pan. Bake at 350° for 30 minutes. Turn the pan upside-down to place the biscuits onto waxed paper to cool.
Soak raisins in the 1/2 cup water for 5 minutes. Do not drain. In large mixing bowl, beat eggs; stir in pumpkin, sugar, ground cloves, ground cinnamon and salt. Add oil, mixing well. Stir together flour, baking powder and baking soda. Add to pumpkin mixture with half the raisin-water mixture; mix well. Add remaining raisin mixture; stir to mix. Fill greased muffin pans 2/3 full. Bake at 400° until tops spring back when pressed with fingers, about 25 minutes. Makes 12 large or 16 medium muffins.
Cut up hens into serving size pieces and season with salt and pepper. Coat with flour and brown in half oil and half butter. Pour off fat and cover hens with water. Add sherry, onions and celery. Cover pan and simmer until tender.
Saute onions and peppers in butter and sherry. Put on top of lightly browned chicken. Sprinkle with 1/2 of both kinds of cheese and roll into single rolls. Secure with toothpicks. Bake 30 minutes at 350°. Remove from oven and add remaining cheese; return to oven until cheese is melted. Serves 2.
Cream together sugar and margarine. Add beaten eggs to mixture, then add buttermilk and vanilla. In another bowl, mix together flour, baking powder, soda and nutmeg. Add creamed mixture to flour mixture, stirring into flour mixture gradually. Chill. Roll out on lightly floured board. Cut and then bake at 350° for about 8 to 10 minutes.
Brown meat and onion in shortening until done. Add soup, beans and chili mix. Cook for 1/2 hour at simmering temperature. Serves 6.
Drain fruit cocktail and reserve juice. Add water to juice from fruit to make 1 cup. Use this to prepare gelatin. When dissolved and still hot, add fruit cocktail, ice cream and lemon juice. Stir until ice cream is melted. Pour into a mold.	Chill until set.
Mix dry ingredients together. Cut in butter with pastry blender like pie crust. Make a well, add eggs and sour cream. Mix well, first with a fork then with your hands. Dough will be sticky at first. Divide in 4 pieces, wrap in wax paper and refrigerate overnight. The next day, roll out one piece at a time on a board sprinkled with powdered sugar. Roll as thin as possible.
Cut beef into small squares, saving 3 slices. Mix ingredients. Once fully mixed, form into a ball and cover with 3 slices of the uncut beef. Serve with crackers.
Combine all ingredients and blend; drop by spoonfuls into hot shortening. Brown on both sides; drain on absorbent paper.
In a large saucepan, over medium heat, heat chicken broth, chicken, noodles, carrots, onions, celery, dill and pepper to a boil. Reduce heat; simmer 20 minutes or until chicken and noodles are cooked.
Heat a large skillet, on very high heat, until it's beyond the smoking stage and you see white ash on the bottom, around 10 minutes.
Combine water and oats. Let stand for 10 minutes. Add sugars and margarine to oatmeal and stir until margarine melts. Add eggs to creamed mixture; beat well. Add the rest of ingredients to creamed mixture. Stir in half a 12-ounce bag of chocolate chips.
Combine sugar, cocoa, margarine and milk. Bring to a boil and boil for 2 minutes. Remove from heat; add oats, peanut butter and vanilla flavoring. Stir quickly as mixture will harden. Spoon by teaspoonful onto waxed paper. Let cool completely.
Cut up peeled potatoes to boil. Place in pot and cook until potatoes are soft. Drain off excess water (keep). Use mixer and mash until creamy; put excess water back into potatoes to suit your own thickness. Salt and pepper to taste, add celery seed and serve.
Put beans in large, heavy pot. Add enough cold water to cover 3 inches above beans and soak overnight. Either fry or simmer chicken about 15 minutes until tender; drain. Cool. Remove skin. Cut chicken or tofu into cubes. Drain beans.
Brown ground round and onions. Mix rest of items and add this sauce to meat. Cook for a few minutes. Serve on hamburger buns.
In large skillet over medium heat, fry bacon until crisp. Drain off all but 1 or 2 tablespoons fat; add potatoes, onion, salt and pepper. Cook until potatoes are an ivory color. Sprinkle with cheese and add eggs. Stir quickly until eggs are set. Serve at once. Makes 4 servings. Good served with cooked apples.
Toast appropriate number of bread slices. Place toast on broiler pan. Heat pork and beans. With a strainer spoon, put pork and beans on top of toast. Top with sliced cheese. Broil until brown on top. Serve with a salad.
Cut hard-cooked eggs in half lengthwise and carefully remove yolks, being carefully not to break whites. Mash yolks with a fork and blend in remaining ingredients. Fill each of the whites with yolk mixture and dust tops with paprika. Makes 12 halves.
Cook pasta al dente. Drain well. Mix 1 tablespoon sesame oil and 2 tablespoons tamari soy sauce; pour over noodles. Toss to coat. Place in baking dish and cover with foil. Keep warm in 300° oven while stir-frying vegetables.
Heat oven to 375°. Cut apples into quarters; core and cut quarters into 1/2-inch slices. Layer bottom of 8 x 8-inch buttered baking dish with half the apples and sprinkle with cinnamon and sugar. Sprinkle both sides of pork chops with salt and pepper; arrange them over apple slices. Cover the pork chops with remaining apple slices. Scatter butter pieces on top. Cover baking dish with foil and bake 40 minutes. Remove foil and bake until apples are tender, about 20 minutes.
Combine all dry ingredients. Add eggs, melted margarine and milk. Add coconut, vanilla and pecans. Pour into unbaked pie shell; bake for 30 minutes at 400°.
Sift flour. Cut butter into flour with blender or fork. Sift together sugar and remaining dry ingredients and mix well. Add tomato soup and beat until mixture is smooth and creamy pink. Add fruit and nuts. Beat and mix well. Pour into well buttered tube pan (8-inch). Bake at 350° for 1 hour or until done. Spread with cream cheese frosting.
Beat eggs, sugar, salt and vanilla together at medium speed, approximately 1 minute, until light. Melt butter in microwave. Add melted butter to egg mixture. Beat until thoroughly mixed. Slowly add flour and cocoa, mix until blended. Stir in chocolate chips. Spread in greased 8-inch square microwave dish. Microwave for 6 to 7 minutes on High. Top should be dry and brownies will have pulled away from sides. Cool then cut.
Grease and flour a square pan (8 x 8 x 2-inch). Melt chocolate and shortening over low heat. Beat in sugar, eggs and vanilla. Measure flour (by dipping method) or sifting. Sift flour, baking powder and salt together. Blend into chocolate mixture. Stir in nuts. Spread in pan and bake 30 to 35 minutes at 350° until top has a dull crust and a slight imprint remains when touched lightly. Cool. Cut into squares. You may frost with Texas Sheet Cake Icing.
Brown ground beef and onion. Drain. Crumble cornbread in bottom of baking dish. Mix beans, corn, beef mixture and tomatoes and pour over cornbread. Sprinkle cheese on top and bake at 350° until bubbly.
Cream the shortening and sugar together. Add remaining ingredients. Put into a loaf pan. Bake at 350° for 45 minutes or until done.
Break cake into small bite size pieces. Place in glass baking dish. In large bowl, mix 3 cups hot water. Sprinkle in jello. Stir well and add strawberries (still frozen). Whip 1 pint whipping cream and fold into jello mixture; pour over cake. Chill 5 to 7 hours.
Mix pretzels, 3 tablespoons sugar and margarine together. Pour in 13 x 9-inch pan. Bake at 400° for 6 minutes. Cool. Blend cream cheese, 1 cup sugar and Cool Whip. Spread over pretzel mixture. Mix boiling water into Jell-O. When Jell-O starts to gel, add strawberries. Spread over cream cheese mixture and refrigerate.
Combine dry ingredients; stir in eggs and buttermilk. Add cracklings and bacon drippings. Mix well. Pour batter into hot greased black skillet. Bake at 450° for 20 to 30 minutes.
Slow cook pot roast. When roast is done, separate into shreds. Remove grease from slow cooker. Place roast back in slow cooker. Add the oregano, basil, salt and pepper; mix. Place the bouillon cubes in 1/2 cup water; place in microwave. Heat until cubes dissolve. Add mix to roast. Dice or puree green chilies; add to roast. Add Tabasco to taste. Slow cook (simmer) for a couple of minutes to allow beef to season.
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Pour lukewarm water into large bowl. Sprinkle yeast over water; stir until dissolved. Add milk mixture, eggs and flour; beat vigorously 5 minutes. Cover; let rise in warm place free from draft, for 1 1/2 hours or until doubled in bulk. Stir batter down; beat in almonds, raisins and lemon peel. Pour batter into greased and floured 1 1/2-quart casserole. Let rise for 1 hour. Bake in 350° oven 50 minutes. Let cool in pan 20 minutes before removing.
Mix sugar, milk, cocoa and margarine in a heavy saucepan. Stir while bringing to a boil. Boil 1 1/2 minutes and remove from heat. Add oats, vanilla and peanut butter. Drop by teaspoon onto waxed paper. Allow to cool. Eat and enjoy.
Remove chicken from broth, debone and cut in pieces when cooled. In broth, boil onion, bell pepper and spaghetti. When done, drain a small amount of liquid (should be soupy). Add Velveeta cheese and Ro-Tel tomatoes. Add chicken. Mix well. Pour into 9 x 12-inch baking dish and bake at 350° until bubbly. Make ahead and refrigerate. Can be frozen.
Drain all fruit, saving juices. Mix juices into dry pudding mix until desired consistency. Add all fruit, except bananas. Refrigerate for several hours. Right before serving, slice bananas and add.
Put condensed milk in shallow pie pan (glass). Cook for 1 hour and 15 minutes until thick and caramelized. (Cover with foil. Set in shallow casserole pan filled with 1/4 water.) Bake at 425°. Add hot water to dish as needed. Set aside.
Cut up chicken, skin and remove excess fat. Cook, covered, in water with salt, pepper and bay leaf until chicken can be removed from bone (about 20 minutes in pressure pan). Remove chicken from broth and throw away bay leaf. Remove bones and cut or tear chicken into pieces. Mix both cans of soup (no water added) with meat. Put in 2-quart baking dish, crumble crackers on top and bake in 425° oven until brown and bubbly. Save broth for making dumplings or in other recipes. Pour broth in freezable containers and freeze if not to be used next day.
Mix beaten egg with fruit and nutmeats. Put in pan, 8 x 11. Should be deep. Spread 2/3 cup brown sugar on top. Bake at 350° for 35 minutes. Top with whipped cream or Cool Whip. Serves 9.
Mix crumbs and margarine. Line bottom of pan. In mixer, put cream cheese, sugar and whipped topping. Mix well. Place 1/2 of mixture in dish. Pour in blueberries. Place remaining mixture on top. Sprinkle some additional crumbs over top. Keep in refrigerator.
Melt margarine in a large saucepan over medium heat. add flour, cook and stir 30 seconds or until bubbly. Add milk, salt, mustard, and cayenne pepper. Bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper and return to a boil. Reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally.
In large pot, mix cornstarch and baking soda. All at once add water. Stir until smooth. Cover and cook over medium heat, stirring occasionally until mixture is like dry mashed potatoes. This takes about 5 to 6 minutes. Turn onto cool surface and cover with damp cloth. When cool knead until smooth and pliable. Roll out and cut with cookie cutters. Use toothpick to make holes for hanging. To dry, place on baking sheet in a 250° to 300° oven until hard. Paint ornaments after drying.
Soak oats in buttermilk 5 minutes. Whisk in eggs; add flour, sugar, soda and salt. Stir in nuts. Brush skillet with oil; pour on 1/3 cupfuls of batter and cook 2 minutes per side until golden. Serve with your favorite pancake toppings. Makes 12 pancakes.
Brown hamburger; drain fat. Add pureed tomatoes and seasoning. Simmer 5 minutes. In bowl, combine cottage cheese, eggs and 1 cup Cheddar cheese. In greased 9 x 13-inch pan, layer tortillas (I tear into pieces). Spoon meat mixture evenly next. Sprinkle with 1 can of onions. Top with another layer of tortillas. Spoon cheese mixture over tortillas. Bake at 350°, uncovered, for 35 minutes. Sprinkle remaining shredded cheese and bake 15 minutes longer. Garnish with chopped tomatoes and green onions. Serves 8 to 10.
Saut onion, garlic and cumin in oil in skillet over medium heat until onion is golden brown. Add red and green peppers and cook until pepper begins to soften. Add remaining ingredients and heat through. Serve warm with chili tortilla chips.
Shred potatoes and squeeze excess water out of them. Transfer the potatoes to a large bowl. Stir in egg whites. Then stir in the flour, onions, salt and pepper.
Spread individual bread slices in single layer on a nonstick cookie sheet. Brush each slice with sauce generously. Put a single pepperoni on each slice and any other topping you wish sparingly. Top with shredded cheese generously. Pop in 350° oven until cheese is melted, bread is warmed and edges are just crisping, approximately 10 minutes. Remove "pizzas" from oven and let cheese cool somewhat before removing from cookie sheet.
Mix first 4 ingredients in a large saucepan over low heat until mixture comes to a boil; continue to cook 1 minute longer. Remove from heat. Add peanut butter and vanilla. Beat well. Add oatmeal. Drop by teaspoon onto wax paper lined cookie sheet. Keep refrigerated.
Mix coleslaw according to package directions. Follow your own recipe, or mix the following ingredients to taste: mayonnaise, sour cream or plain yogurt, vinegar, salt, pepper, sugar, mustard and Tabasco. Season pork roast as desired (salt, pepper, garlic, etc.) according to taste. Place pork in covered baking dish, adding 2 inches of water in bottom of dish. Bake at 325° for 3 to 4 hours, or until meat falls apart easily.
Soften the 2 cheeses and mix well. Add rest of ingredients and mix well. Place in fridge and chill about 1 hour. Shape into 1 large ball or 2 smaller balls and roll each ball with finely chopped nuts.
Grab a medium bowl, put in ground beef and eggs. Add spices and onion according to your taste. Mix all together. Next, grab some soda crackers and crush them in your hands. Add to mixture. You are looking to achieve a paste like mixture. Add additional soda crackers if needed.
Dice up onions real fine in a large bowl. Add meal. Mix well. Add baking powder, black pepper and salt. Add a little water at a time. Mix. It's ready when consistency is ball form, not too dry and yet not runny and will slip off teaspoon into hot boiling peanut oil (takes one gallon). Ball will fall to bottom of deep pan and float to top when cooked. Cook in same oil as fish were fried in.
Saute carrots and zucchini in margarine in a 10 inch skillet over medium heat for 3 minutes. Add tomatoes with juice, mushrooms, water, basil, thyme and sausage. Bring to a boil, reduce heat to low, cover and remove from heat let stand for 8 minutes, stir once after 4 minutes.
In mixing bowl, combine the first 8 ingredients. In another bowl combine the egg-egg substitute, pumpkin and applesauce and oil. Stir into dry ingredients until moistened. Stir into chocolate chips. Coat muffin cups with non-stick cooking spray. Fill 2/3 full with batter. Bake at 400 for 18-22 minutes or until toothpick comes out clean. Cool 5 minutes on wire rack.
Mix rhubarb with 3/4 cup sugar; let stand. Cream eggs, shortening and sugar. Add the rest of the ingredients, then mix with rhubarb. Bake at 350° for 1 hour.
Brown enough pork chops for the amount of persons you plan to serve. Remove chops from grease and put in Dutch oven. Quarter and peel potatoes and carrots to put in on top of chops. Mix tomato soup and 2 cans water and add to meat and vegetables. Bake at 350° for at least 1 to 1 1/2 hours.
Sift flour and soda together 3 times and set aside. Cream together butter and sugar, then add sifted ingredients, 1/2 cup at a time and beat well, adding eggs, buttermilk and vanilla. Pour half the batter into a greased and floured tube pan. Add chocolate syrup to remaining batter and pour on top of first mixture and circle with spatula. Bake at 325° for 1 hour and 15 minutes.
Combine all ingredients. Bake at 400° for 50 minutes or until done.
Mix together.	Spread	on halved hamburger buns. Bake in a 450° oven 8 to 10 minutes to heat.	Enjoy.
Combine all ingredients in a crock-pot. Stir well. Cover and cook on low for 10 hours or high 5 hours. Makes about 4 quarts.
Cover first two ingredients with water and let stand 24 hours. Drain and rinse thoroughly (4 times).
In a large bowl, beat the eggs, then add milk and bread crumbs. Let stand a few minutes, then stir tuna, onion, salt, lemon juice and broccoli into mixture. Grease loaf pan and pour mixture in. Top with cheese. Bake at 350° for 45 minutes.
Cream together shortening, eggs, pumpkin and vanilla. Sift together dry ingredients and add to creamed mixture. Pour into a greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Frost with Cream Cheese Icing.
Combine fruit juices and nectar in a large percolator. In percolator basket place allspice, cloves and cinnamon sticks. Perk at least 1 hour. Leftover wassail may be stored in glass jar in refrigerator.
Brown the ground beef; drain. Stir in taco seasoning and cool. Add dressing, cheese, onion and tomatoes. Add taco sauce or hot sauce if you like it spicy. Chill. Right before serving, stir in the lettuce and Doritos so that they don't get soggy.
Bring Karo syrup and sugar to a boil; remove from heat. Add peanut butter and cereal. Mix well while hot. Scoop 1 tablespoon. Roll into a ball; flatten on palm and place Hershey's Kiss in center, then mold back into a ball.
Mix together. Pat in a lightly greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Cream shortening with sugar and egg, then add pumpkin. Sift dry ingredients. Drop on cookie sheet by teaspoon. Bake at 350° for 12 to 15 minutes or golden brown. This recipe can be doubled.
Fry potatoes and onion together. Fry sausage and drain. In large frypan, add the sausage and potatoes together. Add the mushrooms to the potatoes and sausage. Beat the eggs and pour on the potatoes, etc. Turn over until the eggs are cooked through the potatoes and sausage, etc. Add cheese until melted through the concoction.
Mix beans and taco mix together. Pour in buttered dish and bake at 350° for 30 minutes. Spread sour cream over beans and top with Cheddar cheese. Put back in oven until cheese melts. Serve with nacho chips.
Heat water and vegetable oil to 125° to 130°. Combine 1 cup flour, yeast, sugar and salt in a large bowl. Mix well. Add heated water and oil. Stir until mixed well. Add remaining flour to form soft dough. Turn out onto lightly floured surface and knead for 5 minutes or until smooth and elastic. Cover and let rest for 10 minutes. Shape or roll dough into 12 inch circle. Grease lightly a 12 inch pizza pan and sprinkle with cornmeal. Place dough on pan, add desired toppings and bake at 425° until crust is golden brown.
Mix egg yolks, butter and sugar. Add flour, coconut and milk. Pour into 2 pie shells. Cook at 350° until firm. Beat 4 egg whites until stiff. Put on top of pie. Sprinkle with coconut and brown.
Mix well and pour over fryer in casserole. Bake in 450° oven. Check every 1/2 hour until done.