HumbleIntelligence/food-ner-1-Million huggingface dataset:
In making sauce, cook sugar, salt, flour, beaten egg, milk, mustard and vinegar over hot water in double boiler, stirring constantly, until thick. Add 1 tablespoon butter. Blend thoroughly and cool.
Sift first 4 ingredients together. Blend butter or margarine with sugars. Add eggs and vanilla to butter and sugars. Beat until fluffy. Add flour mixture and beat well. Add oats, chocolate chips and pecans. Dough should be crumbly. Drop on greased cookie sheet. Bake at 350° until brown, 10 to 12 minutes. Makes about 5 dozen.
Spray pan with Pam. Split hot dog buns and place face down in pan. Beat eggs completely. Mix in remaining ingredients. Pour over buns and bake at 350° for 45 minutes.
Place 2 cups of strawberries in a large mixing bowl, set aside. Mash 1 c. of strawberries. Combine mashed and unmashed strawberries, sugar and cornstarch in a saute pan. Cook over medium heat until thickened, stirring constantly. Stir in strawberry juice, cover and chill. After thoroughly chilled, mix with remaining 1 c. strawberries.
Marinate the chicken breasts at least 12 hours in a mixture made from the cranberry sauce, onion soup mix and the French dressing. Bake at 350° for 45 minutes or until done.
Cut crust off bread; roll flat. Mix cream cheese, egg yolk and sugar. Spread mixture on bread; roll up bread (jelly roll style). Dip in melted butter; roll in cinnamon/sugar mixture. Freeze before cooking.
Spread pineapple on bottom of a 9 x 13-inch pan; do not drain. Next, spread pie filling on pineapple. Sprinkle yellow cake mix over pie filling. Slice the stick of butter on cake mix. Cut nuts in pieces and sprinkle on top. Bake at 350° for 45 minutes to 1 hour or until golden brown. Cake will be soft.
In 9 x 13-inch pan, pour hash browns. Mix soup, sour cream, cheese, salt and onion.	Pour over hash browns.	Top with crushed corn flakes and	drizzle with butter. Bake, uncovered, for 45 to 50 minutes in 350° oven. Serves 12.
Heat oven to 400°. Grease 10-inch pie plate. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth; pour over ham, cheese and onions. Bake until golden brown and knife inserted comes out clean, 35 to 45 minutes.
Cook onion, celery and almonds in the 1/3 cup chicken fat until vegetables are tender. Add coarsely crushed matzos or farfel; brown lightly. In a large bowl, combine the chicken broth, egg, 1 tablespoon peel, salt and pepper. Add matzo mixture and blend well. Let stand 15 minutes to absorb broth.
Cook the frozen vegetables in about 3 cups of the chicken broth. When done, add the chicken, both cans of soup, salt and pepper to your own taste. (A good seasoning to use is Cavender's Greek seasoning). You can use this instead of salt and pepper if you want to. Bring to a simmering boil, add the two packets of soup mix. Mixture should have a semi-thick broth. Pour into a large casserole dish.
Combine all ingredients, except beer, and beat with electric mixer. Pour in beer slowly and beat until cheese is very smooth. Store in covered jar. Remove from refrigerator at least 30 minutes before serving. Beat once more.
Cook bacon; drain and crumble. Cook onion and pepper in a bit of bacon grease. Combine all. Bake at 350° for 30 minutes.
Place rice, soup and water in pan. Place chicken on top, skin side up. Cover and bake in a 300° oven for 60 minutes. Check once during baking. If dry, add water.
Cook carrots and when still firm, drain (about 10 minutes). Mix tomato soup and sugar. Add vinegar, 1 teaspoon salt and 1 teaspoon pepper. Beat and add oil. Add vegetables and refrigerate.
In a huge pot, bring water and beer to boil. Use twice the volume of water and beer to volume of ingredients. Add at least 4 cans of beer (small sip from each is permitted). Add 1/8 cup of seafood seasonings, salt, 1/4 cup of pepper and one box of crab boil and let water cook on low heat for at least one hour (approximately 3 gallons water). Add sausage and boil for 6 minutes. Add corn and boil 7 minutes. Add shrimp and cook for 4 more minutes. Do not overcook!
Soften cream cheese. Add and stir in remaining ingredients. Chill and roll in a ball. Roll in parsley flakes or chopped nuts. Serve with assorted crackers.
Roll out crescent rolls flat and bake according to directions (17 x 14-inch cookie sheet). Cool. Mix cream cheese and mayo and "frost" cooked dough. Cut broccoli (tiny bite size) flowerets and place on cream cheese, along with sliced scallions and olives. Cover and refrigerate at least 4 hours. (Better if made night before.)
Mix spices, salt and sugar into squash. Add milk, then beaten eggs. Pour into large unbaked pie shell and bake 55 minutes at 350°.
Brown meat and then add sour cream, chili powder, corn and salsa. Mix well until blended with a fork or spoon. Break up about 3 cups of chips and sprinkle over mixture (after it has been placed in a casserole dish). Then sprinkle the cheese on top. Cover and bake at 350° for 25 to 30 minutes. Pour remaining chips into bowl and serve to the side. Cut up the lettuce and add tomato. Serve as a side salad to be mixed with casserole.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 3 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Put on floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up; cover. Let rise until double in size, 1 to 1 1/2 hours. Grease 2 (9 x 5 x 3-inch) loaf pans. Punch down dough, divide in half and place into pans. Cover and let rise until doubled (1 hour). Bake at 425° for 25 to 30 minutes, or until loaves sound hollow when tapped.
Melt butter; add sifted sugar and cocoa, then add milk and vanilla. Blend over low heat until smooth. Add nuts. (Do not cook.) Pour into greased pan and place in refrigerator until hard enough to cut into squares, about 1 hour.
Peel and cut up potatoes in bite size pieces. Boil in salted water until tender. Drain. Return to low heat and add butter, salt and pepper. Let milk warm and butter melt. Add 2 tablespoons flour for a thicker sauce.
Mix and bake at 350° for 1 hour. (Sprinkle cinnamon and sugar on top of apples.)
Saute leeks and garlic to soften. Place cheese, wine, stock and 2 teaspoons corn flour in blender until smooth. Put chicken on top of leeks, pour on cheese mixture. Layer potatoes on top of mixture. Cover with oiled piece of foil. Bake at 350° for 1 1/4 hours or until potatoes are done.
Peel onions and place in a 1 1/2-quart casserole. Pour soup over onions. Add salt and sprinkle with cheese. Cover and bake at 350° for 1 hour.
Spray 10 x 13-inch rectangular pan with Pam. Layer ingredients in pan in order given, lightly seasoning between each layer. Pour warm, undiluted soup over all. Cover with foil. Bake approximately 1 hour at 350°.
Combine all the ingredients together. Make into balls about the size of a quarter. Using 2 tablespoons oil brown on all sides.
Cook and drain pasta. Combine with vegetables. Pour in salad dressing. Refrigerate at least 12 hours. Stir before serving. Makes 8 (2/3 cup) servings.
Mix rice, soups, water and vegetables together in a roasting pan. Place chicken breasts on top. Sprinkle with salt. Cover and bake for 2 hours at 300°.
Cook squash (about 1 1/2 pounds) and onion (chopped) together until tender. Season with salt and pepper. Drain and mash. Beat in eggs. Add Cheddar cheese and mix. Sprinkle with crumbled bacon. Bake at 350° for 45 minutes.
Lightly grease an 8-inch square baking dish. Spread broccoli in bottom of dish. Beat eggs and sour cream together for 1 minute; pour over broccoli. Top with tomato slices and Parmesan cheese. Bake at 350° until golden brown and knife comes out clean (about 30 minutes). Cool 5 minutes. Serves 6 to 8.
Set aside 2 cups flour. In a large bowl, mix remaining flour, sugar, salt and yeast. Heat water, milk and margarine to 125° to 130°. Stir into dry mixture. Mix in only enough reserved flour to make a soft dough. On a floured surface, knead for 4 minutes. Put into a greased bowl. Place the bowl in a pan of hot tap water. Cover the bowl and let rise for 15 to 20 minutes. Divide in half and roll out on a floured surface. Cut into squares and fry in shortening or oil until lightly browned on both sides.
Sprinkle top with brown sugar and nuts. Bake at 350° for 35 minutes in a 9 x 9-inch greased pan.
In large saucepan lightly brown chicken in 2 tablespoons salad oil. Add broth, rice, sherry, soy sauce, garlic and ginger. Bring to boil; reduce heat, cover and simmer 15 minutes. Add remaining ingredients. Simmer 5 minutes more or until done. Stir occasionally. Stir 1/2 cup water into 3 or 4 tablespoons cornstarch until smooth. Stir into chicken; cook, stirring until thickened.
In mixing bowl beat	together milk, eggs, salt and vanilla. Stir in	bread pieces.	Pour mixture into 1-quart baking dish, greased. Sprinkle nutmeg on top. Put 1-inch of hot water in larger pan. Set filled baking dish in it.	Bake 1 hour at 350°. Serve hot or cold.
Mix together well. Delicious served in pita bread with alfalfa sprouts or lettuce.
In a small mixing bowl, combine the Italian dressing, garlic juice, salt, pepper, lemon juice and Worcestershire. With a clean cloth, carefully strain the mixture and secure at least 1 cup of particle free liquid. With a basting needle, shoot bird in all fleshy parts, especially breasts and thighs. Try to use all of the marinade.
Beat egg until light and gradually add sugar. Add marshmallows, milk and lemon juice. Cook on surface at 200° until smooth and thick, stirring often. Cool and fold in whipped cream. Pour over combined fruit and nuts; mix well. Chill for 24 hours. Serve in lettuce cups. Serves 6 to 8.
Make pudding. Add Cool Whip and cream cheese. Crush up cookies. Alternate layers of cookies and pudding. Cookie layer on top. Plant flower and gummy worms. Serve with trowel.
Combine first 6 ingredients. Blend together cream cheese, mayonnaise, chile sauce, salt and pepper. Add to egg mixture. Mix well. Makes 4 cups.
Slice tomatoes in 1/2-inch thick pieces. Dip in buttermilk, then in a mix of 1/2 yellow meal and 1/2 flour. Brown on one side; turn and brown other side. Dust with coarse black pepper. Serve at once with crisp bacon and chilled applesauce.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. Top with remaining ingredients. Bake	25 to 30 minutes or until lightly browned. Cool thoroughly. Then cut in squares.
Cream sugar and shortening. Add eggs; mix dry ingredients and add alternately with milk. Add bananas and nuts. Bake at 350° for 1 1/2 hours in greased and floured tube pan.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg, beating well. Combine milk and 1/2 cup bourbon. Combine flour, baking powder and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and orange rind. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Sprinkle with remaining pecans. Bake at 350° for 1 hour and 10 minutes. Drizzle with 2 tablespoons bourbon. Cool in pan on a wire rack.
Heat oil and saute mushrooms and onion. Stir in chiles and picante sauce. Cook and	stir over medium heat for 5 minutes. In a casserole, place chicken in the bottom. Cover with all but 1/2 cup of the sauce. Bake at 350° for 20 to 30 minutes. Combine rice, sour cream and 1/2 cup of the sauce and spread over chicken. Sprinkle on cheese and paprika. Heat for 15	minutes more or until cheese melts. Healthy. Makes 4 servings.
Quarter biscuits (fourths). Roll in mixture of sugars and cinnamon. Toss in a Pam-sprayed Bundt pan. Melt a stick of oleo; add remaining amount of mixture and pour over biscuits. Bake 40 minutes at 350°. Invert pan. (You may add nuts to margarine if desired.)
Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter and pecans. Pour into unbaked pie shell. Turn rounded side of some pecans so they will look good. Bake in slow oven (300°) for about 1 hour, or until filling is just set.
Using a hand mixer, cream all ingredients together. Add 2 to 3 dashes of cinnamon and mix well. Serve with apple and pear wedges, pineapple spears or other fresh fruits.
Soak wheat in water to clean. (Wheat should absorb water.) Meanwhile, saute onion in oil on medium-high heat until onions start to brown. Add tomato paste and 3 c. water. Bring to a boil. Add salt and softened wheat. Cover and let boil stirring occasionally. Boil until it starts to dry about 20 mins. Reduce heat and simmer. Let stand about 10 mins. Serve.
Mix together ingredients until well blended. Refrigerate. Serve with assorted crackers. Makes 4 cups.
Cover sausage with water. Simmer 2 hours. Cut up onions and peppers in large pieces and saute in oil until soft. Add tomato sauce and 2 cans water from sausage and simmer 1 hour. Add sausage to sauce and simmer 1 hour.
Mix all ingredients together and beat 5 minutes. Pour into a 1 1/2-quart baking dish. Cover with topping and bake at 350° for 35 to 40 minutes.
Sift together the first 5 ingredients, set aside. In a large bowl mix together sugar, eggs, oil and water. Add the dry ingredients and mix well. Stir in the nuts and bananas. Pour into 2 medium loaf pans. Bake at 350°f. 180°c. gas mark 4 for 1 hour or until toothpick inserted into the center comes out clean.
Brown veal in butter in skillet. Transfer to baking dish. Saute the onion and mushrooms in skillet. Stir in flour, water, sour cream, salt and pepper. Pour mushroom sauce over veal. Cover. Bake in a 250° oven for 1 hour.
Beat cream cheese and topping together with mixer. Slice and dip apples in Fruit Fresh. Drain. Serve.
Combine all ingredients, except pecans, in mixing bowl; beat on medium speed for 30 seconds. Stir in chopped pecans; pour into shell. Arrange pecan halves on top. Bake at 350° for 1 hour. Cool. For full flavor, cover and let stand 1 day before serving.
This wonderful pie is so easy and delicious! Mix together first 6 ingredients. Beat egg whites until stiff and fold into mixture. Pour into unbaked pie shells. Bake at 425° for 15 minutes, then reduce heat to 350° and bake an additional 20 minutes.
Butter a 13 x 9-inch baking dish. Cover bottom of dish with slices of bread. Sprinkle grated cheese over bread. Mix eggs, onion, sausage and milk (and optional items). Pour over bread and cheese. Place in fridge overnight. Bake at 300° for 1 1/2 hours.
Cook dates, raisins and prunes in the 1 cup water for 5 minutes. Add margarine, cool and stir. Add beaten eggs, flour, soda and vanilla. Add nuts and cinnamon. Bake in 9 x 13-inch pan for 25 minutes at 350°.
Saute mushrooms in margarine. Season with nutmeg, salt and cayenne pepper. Place mushrooms in a mixing bowl with the beaten egg. Add onion, green pepper and bread crumbs. Shape into hamburger size patties. Add more bread crumbs, if needed, to hold patties together. Fry patties in a little margarine in a hot skillet. Serve on whole wheat bread with melted Havarti cheese on top.
Toast chopped pecans for 15 minutes at 350°. Melt cream cheese in double boiler. Beat in powdered sugar. Add vanilla and toasted nuts. Spoon into 9 x 13-inch pan. Let cool. Cut into squares.
Mix peanut butter and marshmallow cream in a bowl and set aside. Put sugar and milk in heavy saucepan. Add butter; bring to boil and boil 10 minutes, stirring constantly. Add to mixture in bowl and beat well until thick. Put in buttered pan and cool.
Cream butter and sugar; add egg. Mix well. Add dry ingredients alternately with milk. Put in greased 8-inch pan. Spread berries over batter and add 1/2 cup sugar, 1/2 teaspoon of cinnamon, 1/3 cup flour and 1/4 cup butter. Rub butter into dry ingredients, then sprinkle over berries. Bake for 45 to 50 minutes in 350° oven.
Brown ground chuck and onion. Drain. Add soups, garlic salt, chili powder, salt, pepper, and half of cheese. Add drained spaghetti. Mix well. Spread remaining cheese on top. Bake at 350° for 20-25 minutes or until bubbly and browned.
Arrange cake slices on bottom of rectangular baking dish, 11 x 7 x 1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake. Beat sugar, chocolate syrup and cream cheese until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy. Cover and refrigerate at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
Combine flour and cheese. Cut in butter. Add sauce and blend well. Roll dough into long strips about 3/4 inch in diameter. Freeze 15 minutes. Slice into thin wafers. Bake at 475° for 10 minutes on greased cookie sheet. Sprinkle wafers with different combinations of spices and seed. Serve with apple slices.
Prepare cake mix according to package directions; spoon half of batter into a greased and floured 13 x 9-inch pan. Bake at 325° for 20 minutes. Cool cake for 5 minutes. While cake is baking, combine caramels, butter and condensed milk in saucepan; cook over low heat, stirring occasionally until caramels melt. Spread over cake. Spread remaining cake batter evenly over caramel mixture. Sprinkle pecans and chocolate morsels over top. Bake at 325° for 30 to 35 minutes. Turn off oven and leave cake in oven for 10 minutes. Cool; cut cake into squares to serve.
Mix all ingredients together. Pour 1/2 of mixture into each pie crust. Bake at 350° for 1 hour. Serve warm. Good with ice cream. The other pie can be frozen and served later.
Sift flour; measure and sift with spices, baking powder and salt. Combine egg, sugar, shortening and milk. Add dry ingredients. Beat only until smooth. Fill well oiled muffin tins 2/3 full. Bake in hot oven (425°) for 15 to 20 minutes. Makes 12 servings.
Combine crust ingredients. Mix at medium speed for 2 to 3 minutes or until particles are fine. Pat firmly into an ungreased 13-inch oblong pan. Sprinkle pecans evenly over unbaked crust.
Meanwhile, beat eggs well. Add sugar and lemon juice. Fold in flour and baking powder. Pour over hot-baked crust. Return to oven. Bake 25 minutes at 350°.
Combine milk, sugar and margarine in a heavy saucepan over medium heat. Cook for 7 minutes after it starts to boil, stirring constantly. Remove from heat and pour into a large mixer bowl into which has been poured 3 (6 ounce) packages of semi-sweet chocolate chips or butterscotch if you desire and marshmallow cream. Mix with mixer until well blended. Nuts may be added if you wish.
Preheat oven to 350°. Cook packages of vegetables separately, according to directions and drain. Mix with water chestnuts and put in a 10 x 14-inch buttered casserole. Blend remaining ingredients and pour over vegetables. Sprinkle crushed potato chips on top, if desired. Bake 30 minutes. Makes 4 to 6 servings.
Blend all ingredients until smooth. Store in the refrigerator for up to 1 week in airtight container or freeze for a month. Makes 1 cup (1/4 cup replaces 1 egg). Per 1/4 cup contains 70 calories, 4 grams fat.
Preheat oven to 450°. Melt shortening in a 13 x 9 x 2-inch pan. Mix flour, cornmeal, baking powder, salt, eggs, the melted shortening from pan and the milk; mix until smooth. Pour into pan and bake until brown.
Mix flour, butter and chopped nuts with a fork and press into bottom of a 9 x 13-inch dish. Bake at 350° for 20 minutes. Let cool. Mix cream cheese, 1/2 of the carton of Cool Whip and the 4x sugar. Spread this over the cooled crust. Mix the two boxes of instant pudding with the milk and add this as the third layer. Spread the remaining Cool Whip carefully over the chocolate layer. Garnish with shaved chocolate or chopped nuts. Refrigerate for 2 or 3 hours (or up to 2 days) before serving. Also freezes well. Serves 10 to 12.
*Hunt's Choice Cut tomatoes (14.5 ounce can) works fine; don't drain, use juice too.
Combine mushrooms and butter in 2-cup glass measure. Microwave on High, uncovered, 2 to 2 1/2 minutes or until just about tender. Add water and cornstarch; mix well. Stir in bouillon, Worcestershire sauce and salt. Microwave on High 1 1/2 to 2 minutes or until mixture boils and thickens slightly, stirring once. Set aside. Combine ground beef, catsup, seasoned salt and pepper. Mix lightly. Shape into 4 patties; place on microwave-safe roasting rack. If desired, brush with additional Worcestershire sauce. Cover with waxed paper. Microwave on High 5 to 6 minutes or until no longer pink, rotating dish once. Place bottom half of buns on microwave-safe serving plate. Top each with meat patty, mushroom sauce, cheese slice and top half of bun. Microwave on High, uncovered, 45 to 60 seconds or until cheese starts to melt. Makes 4 servings.
Mix ingredients together. Place in greased square cake pan and bake at 325° for 30 to 40 minutes. Top with Cool Whip or your favorite frosting.
Mix together first 4 ingredients and press in a greased 13 x 9-inch pan. Mix together remaining ingredients and pour over first mixture. Bake at 350° for 60 minutes or until done.
Mix beef, onion and egg. Soften bread in the milk and add to meat. Add salt and pepper and mix well. Bake in loaf pan at 325° for 1 hour.
Combine broccoli, raisins, onions and bacon. In another bowl, combine mayo, vinegar, sugar and seeds for dressing. Mix well. Pour dressing over vegetables; mix well.
Place dough in bowl; cover. Let rise 6 to 8 hours. Cover 2 cookie sheets with foil. In frying pan, place peeled sausages. Fry well and drain. Add cheese; mix well. Add egg, parsley, salt and pepper; mix well. Let set in pan. Cut dough in half. Roll half into rectangle; place half of sausage mixture on one side of dough. Fold over, pinch and seal open edge. Shape into crescent on cookie sheet with pinched side on outside. Bake at 350° for 35 minutes. Make second crescent the same way.
Mix ingredients and stuff in casings. Steam-fry until brown. Cook about 30 minutes or until brown.
In a large bowl, combine celery, pickles, vinegar, mayonnaise and mustard. Marinate for 30 minutes. Add potatoes, eggs, ham, salt and pepper. Toss lightly and refrigerate. Yields 8 servings.
Pour rice into large pot of boiling salted water. Do not stir. Cover and cook exactly 7 minutes. Add milk and butter. Stir a little. Bring just to boil, lower heat, cover and cook slowly for 1 hour on low heat. Beat together eggs, sugar, vanilla and raisins. Pour into rice mixture, stirring slowly, until rice starts to thicken. Serve hot or cold with a mixture of sugar and cinnamon sprinkled on top. Topping gives it a browned look.
In medium bowl, combine oats, flour and soda. In large bowl, beat together margarine, peanut butter and sugar until light and fluffy. Blend in egg, water and vanilla. Add dry ingredients; mix well. Chill dough about 1 hour. Preheat oven to 350°. Shape dough to form 1-inch balls and flatten. Place on ungreased cookie sheet. Use tines of fork (or potato masher) dipped in granulated sugar to form crisscross pattern. Bake 9 to 10 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire cooling rack. Makes about 4 to 6 dozen cookies.
Whip heavy cream and cheese. Combine with Miracle Whip. Add drained crushed pineapple, cherries, lemon juice and marshmallows. Chill until ready to serve.
Peel and grind sweet potatoes. Stir in salt. Add enough sugar until sweet to taste. Add vanilla, stirring after each ingredient. Beat eggs and add to mixture. Add flour (enough to make a thick paste mixture). Put in greased pan and bake at 350° for 1 hour until golden brown.
Sift together flour, soda and salt. Cream together shortening and peanut butter. Gradually add sugar and brown sugar, creaming well. Add egg, milk and vanilla; beat well. Blend in the dry ingredients gradually; mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in sugar; place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down so that cookie cracks around the edge. Return to oven; bake 2 to 5 minutes longer. Yield: 3 dozen.
In greased 9 x 13-inch pan, put pie filling, then pineapple. Sprinkle dry cake mix over fruit. Drizzle butter over cake mix. Bake 45 to 60 minutes at 350°.