HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put Corn Pops in large turkey roaster or deep pan. Use heavy saucepan and wooden spoon. Mix all other ingredients. Heat on high heat; bring to boil. (Do not turn heat down.) Boil for 10 to 20 minutes, until it turns paper bag brown. Pour over pops until coated. Dump onto waxed paper or clean countertop until cooled.
In a 3-quart pan, place water, bouillon cubes, potato and onion. Cover and boil to dissolve bouillon, stirring occasionally. Stir in cabbage, kielbasa and next three spices. Cover and cook until vegetables are tender.
Mix first 5 ingredients. Bake in tube pan at 350° for 55 to 60 minutes. Mix 3 tablespoons powdered sugar and the rest of the apricot nectar juice.
Combine all ingredients and mix by hand until well blended. Pour into well-greased and floured pan (9 x 13-inch). Bake in 350° oven 25 to 35 minutes.
Mix brown sugar, mustard and cornstarch. Slowly stir in vinegar. Add lemon juice, water, raisins and butter or melted ham fat. Stir over low heat until thickened. Serve hot with baked ham.
Cut deep slices on the top of pork; put salt, garlic and oregano in the slices. Pour the juice from the sour oranges all over and refrigerate for at least 24 hours. Place pork in pan with all the juices; cover with foil and cook on 300° for 1 hour, then remove foil. Continue to cook until roast is tender.
Reserve 12 sausage links for top of pan. Cut remaining links diagonally into 1/4-inch slices. Combine sliced sausage, macaroni with cheese sauce, onion and mustard in large, shallow skillet. Mix; cover. Bring to serving temperature, stirring carefully several times during heating. Heat remaining sausage links in skillet or hot water as directed on package. Arrange links on top of heated macaroni. Cut American cheese in half diagonally. Garnish top of sausage links with overlapping cheese and tomato slices. Let stand just until cheese softens.
Combine margarine, sugar and eggs in bowl; mix well. Add cinnamon, nutmeg, lemon juice and apples. Spoon into pie shell. Bake at 350° for 60 minutes or until brown. Pie will resemble pecan pie in color. Yield: 6 servings.
Combine graham cracker crumbs and 1/2 cup softened butter. Mix well and press into bottom of a 13 x 9-inch pan.
Mix butter and powdered sugar. Add flour, vanilla and pecans. Roll in shape with hands. Bake in oven at 350° until done. Sprinkle powdered sugar on top after cookies cool.
Place vegetables on a 24 x 18-inch piece of double thickness heavy-duty aluminum foil. Sprinkle with remaining ingredients and add ice cubes on top. Wrap foil securely. Cover and grill packet 3 to 5 inches from medium coals for 20 to 25 minutes, turning once, until vegetables are tender. Makes 4 servings.
About 40 minutes before serving: Preheat oven to 400°. With knife or kitchen shears, cut each hen lengthwise in half. Combine frozen green beans with spaetzle and 1 cup water in a 13 x 9-inch baking dish; arrange Cornish hen halves, cut side down, on vegetables. Bake,	uncovered, 30 minutes or until Cornish hens and vegetables are heated through.	Garnish with parsley.
Heat oven to 375°. In one bowl, combine oatmeal and raisins. Mix well to separate raisins. Set aside. In another bowl, beat the margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats and raisins. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
Put garlic, onion and cheese through grinder. Add seasonings and mix well. Stir in enough beer or milk to make spreading consistency.
Melt butter in saucepan. Add next 3 ingredients and cook until a soft ball may be formed. Add nutmeats. Beat until smooth, then pour into buttered dish. Let cool, then cut.
Preheat oven to 425°. Mix water and yeast. Stir in sugar, oil and egg. Add flour; dough is very sticky. Does not need to rise. Bake in ungreased muffin pan until golden brown.
Butter bottom of pan with 2 teaspoons of butter. Spread coconut and pecans in bottom of pan. Mix cake mix as directed on box. Pour over coconut and pecan mix. Melt butter and cream cheese; add confectioners sugar and vanilla. Pour over cake mix. Bake at 350° for 30 to 35 minutes.
Roll on floured board. Cut. Bake at 350° until done. You may sprinkle with sugar or ice with your favorite icing.
Place ingredients in food processor or blender and whip until well blended. Makes about 2 1/2 cups.
Parboil eggplants a few minutes to soften inside only. Cut in half and scoop out pulp; set aside. Saute onion in butter briefly. Mix onion with eggplants, crabmeat, eggs, parsley, oregano, salt and pepper. Add stuffing mix, enough to stick together. If needed, moisten with cream. Try not to break lumps of crab meat or chunks of eggplants. Mound in eggplant halves. If desired, top with a deli-thin slice of Swiss cheese. Bake at 350° for 35 to 40 minutes, until lightly browned. Serve with favorite sauce.
Mix together Cool Whip and pudding. Add pineapple and marshmallows. Pour into mold or pan. Add nuts and cherries, if desired.
Grate rind and squeeze lemons. Reserve rind. Add sugar to juice. Beat at slow speed of electric mixer. Add milk slowly. Beat until smooth. Add reserved rind and lemon extract. Chill. Pour 2 to 3 tablespoons of syrup into glass. Fill with Seven-Up and serve. Makes 10 to 12 servings.
Thoroughly mix 1/2 of mushroom soup, beef, onion mix, egg and bread crumbs. In 12 x 8-inch pan, shape mix. Bake at 350° for 1 1/4 hours. Spoon off 2 tablespoons of drippings. Heat remaining soup, water and drippings. Heat to desired consistency. Spoon over meat loaf.
Dissolve the yeast in the lukewarm water. Add the rest of the ingredients. Knead dough and let rise until double in bulk, about 2 hours. Divide into four parts and put in greased 4 x 8-inch bread pans. Let rise again and bake in a 300° oven for one hour.
Drain liquid from the peas. Place peas in bowl. Add remaining ingredients and mix thoroughly. Store in jar in refrigerator and remove garlic bud after one day. Store up to two weeks in refrigerator.
Cream softened cream cheese with confectioners sugar. Whip heavy cream, adding vanilla to mixture. Add whipped cream to cream cheese mixture until smooth and blended well. Spoon mixture into prepared shells. Top with canned pie filling. Refrigerate until serving time.
Brown beef in Dutch oven and drain off excess. Add the next 8 ingredients and simmer 10 minutes, stirring occasionally. Pour into a 9 x 13-inch baking dish. Sprinkle on the Mozzarella cheese, covering evenly. Mix the milk, oil and eggs. Beat for 2 minutes at medium speed. Pour over hot meat mixture and cheese. Cover completely. Sprinkle the Parmesan cheese over the batter. Bake for 25 to 30 minutes at 400° until puffed and golden brown.
Pound medallions to flatten just slightly. Season to taste with salt and white pepper. Heat oil with 1 tablespoon of butter in a large skillet over medium-high heat. Add medallions and cook 2 to 3 minutes on each side until golden brown. Remove meat to plate and keep warm. Pour excess fat from pan. Measure juice and add enough wine to equal 2 cups. Pour liquid into pork pan over high heat, stirring to loosen the browned bits. Bring to a boil, then reduce to 1/2 cup. Whisk in remaining 3 tablespoons of butter, bit by bit. Season to taste with salt and pepper. Stir in tangerine peel, pine nuts and any juice that has collected on plate with pork.
Separate eggs into whites and yolks. Add 2 tablespoons milk to egg yolks. Place remaining milk on stove in a double boiler. Wash the raisins. Put them in the milk and cook until soft (approximately 15 minutes). Add rice; cook 5 minutes, then stir in yolks, salt, sugar and spices. Stir well and cook about 3 minutes. Remove from stove and pour into serving pan. Beat whites of eggs lightly, then add sugar. Spread on top of pudding. Brown lightly in oven. Serve cold.
Preheat oven to 375°. Cream until light the butter and sugar. Beat in egg, vanilla, fennel seeds and sifted flour. Drop dough by teaspoonfuls into granulated sugar and place unsugared side down on a greased cookie sheet. Bake about 7 to 8 minutes or until rims are brown. Cool on rack. Makes 2 dozen.
Mix burger and 1 can pizza sauce and place in 9 x 13-inch pan. Layer remaining ingredients in order listed and bake 30 minutes at 350°.
Combine sugar, cornstarch and salt. Stir. Pour in boiling water gradually. Let come to a boil. Cook 2 minutes, stirring constantly. Then remove from heat and add butter and jello, stir and let cool. Fold in strawberries, pour into pie shell and cool. Yields 1 pie.
Line baking dish with chipped beef. Roll boneless chicken breasts with slice of bacon. Mix 2 cans of mushroom soup, 8 ounces cream cheese, 1 tablespoon Worcestershire sauce, pepper and salt to taste. Bake at 300° for 3 hours or 325° for 2 1/2 hours.
In saucepan, combine soup, water, chicken and broccoli over medium heat. Heat through, stirring often. Serves 2.
Cook rice. Mix hot rice with frozen broccoli, soups and onion soup mix. Pour half of mixture into casserole dish. Sprinkle with 1 cup grated cheese. Add remaining mixture and top with remaining cheese. Bake 30 minutes at 325°.
Stir together soda and buttermilk in a small bowl. Combine oil and sugar. Add bananas, flour, eggs, soda and buttermilk mixture, vanilla and nuts. Stir together. Fill 2 small loaf pans 3/4 full. Bake at 325° for 50 minutes.
Cream butter and sugar; add egg yolks, milk and vanilla. Beat well. Mix in cocoa and flour. Fold in egg whites. Turn into greased 9 x 9-inch pan. Bake at 350° for 25 minutes. Cool and cut into 16 squares.
Brown hamburger and drain. Cook noodles and add to hamburger mixture. Mix Ragu sauce, hamburger, and noodles together. Using a 9x13-inch pan, put 1/2 the pepperoni in the bottom of the pan. Add hamburger mixture. Place more pepperoni on top. Add cheese. Cover with foil and bake at 350° for 30-45 minutes or until cheese is melted.
Melt margarine; add sugar. Cook until sugar is dissolved, stirring constantly. Then cook without stirring to 290°, hard crack. Remove from heat and stir in 1 1/2 cups nuts. Do not overmix. When slightly cooled, melt semi-sweet chocolate and 1/2 cup chopped nuts. Spread over top, then sprinkle on remainder of nuts. Break into pieces when cool.
Mix sugar, flour and meal. Add eggs, one at a time, beating after each addition. Add the three liquids gradually. Add the lemon rind. Pour into an unbaked shell and bake at 350° for 35 minutes.
Put grenadine into 8-ounce glass; fill with ice cubes. Add tequila. Fill with orange juice. Do not stir!
Mix together flour, butter and nuts until crumb-like. Press into a 9 x 13-inch pan and bake until golden brown (at 350° for 15 to 20 minutes). Cool.
To toast whole almonds, spread nuts in a single layer in a shallow baking pan. Toast nuts in a 350° oven for 8 to 10 minutes, stirring occasionally.
In a 1 1/2-quart saucepan, combine soup and salsa over low heat; heat through, stirring often. Serve over tortilla chips. Top with tomato, shredded cheese and olives.
Beat eggs, then mix in sugar, butter, salt and flour. Add coconut, milk and vanilla. Brush unbaked crust with melted butter and set by baking few minutes before pouring in filling. Bake until brown in slow oven at 300°. Serve warm.
Cook onion in oil until tender. Add remaining ingredients. Simmer 15 minutes. Enough for 2 chickens.
Cook macaroni until tender. Cook cauliflower and peas together until tender. Pour in buttered baking dish the macaroni and cauliflower after draining. Heat mushroom soup with a little milk to make a smooth sauce. You may want to use 2 cans soup. Put tuna on top of macaroni, peas and cauliflower. Pour soup over all. Stir a little to let the soup down in. Sprinkle with grated Cheddar cheese. Bake at 350° just to heat through.
Preheat oven to 350°. Mix eggs, oil and sugar; blend well. Add flour, salt, soda and cinnamon. Add vanilla, apples and nuts. Mix well and pour into Bundt pan. Bake for 1 hour. While cake is still hot, pour hot topping over it. Let cool.
Beat egg whites, sugar and vanilla until stiff. Mix crackers, pecans and coconut; add to egg white mix. Pour into pie pan and bake 30 minutes at 350°.
Blend broth into soup in a 2-quart casserole. Mix in remaining ingredients except almonds. Bake in slow oven at 325° for 40 minutes. Just before serving, sprinkle with almonds. Serves 4.
In a medium skillet, brown meat and stir until crumbly; drain well. Add taco spices and seasonings; blend well. In small bowl combine broth and flour add to meat mixture; bring to a boil to slightly thicken liquid; stir in sour cream and chilles blend well. In a 13 inch by 9 inch by 2 inch lightly greased glass baking dish place 1/2 of chips, 1/2 cheese and half of green chillies layer again with remaining ingredients ending with green onions. Bake uncovered in a 375° oven for 20 minutes let stand for 5 minutes before cutting.
Add oats and salt to boiling water in saucepan. Stir in sugar and butter. Remove from heat. Set aside until mixture cools between 105° to 115°. In large mixing bowl, soften yeast in 1/4 cup warm water. Add cooled oat mixture. Gradually stir in flour to make a stiff dough.
Brown meat, onion and seasonings in large frying pan. Add frozen spinach. Cover and cook (checking and stirring now and then) until tender spinach is thawed. While spinach is thawing, saute mushrooms in butter or margarine until tender-crisp. Add to spinach mixture and drain well in colander. In a large bowl, combine sour cream, spinach mixture and grated cheese. Mix well. Place in 9 x 14-inch baking dish and cover with sliced cheese. Bake at 250° to 300° in conventional oven or on High in microwave until cheese is melted and dish is heated through. Can be served as a main dish with salad and bread or as a side dish with fish.
Cook macaroni as directed on box (6 to 7 minutes). Drain. Beat eggs; add milk, sugar and salt. Stir. Pour over drained macaroni in casserole dish. Top with cheese. Bake at 350° for 30 minutes. (Be sure all noodles are covered in milk-egg mixture; add more milk if necessary.)
Mix pudding with milk. Mix the Cool Whip and condensed milk into the vanilla pudding. Then layer this mixture, the bananas and the vanilla wafers in a large dish. Top with crumbled wafers or decorate with maraschino cherries.
Cream together shortening, sugar and vanilla. Add and slightly beat eggs. Stir in pumpkin. Sift together and stir in alternately with water, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir until smooth. Do not overbeat. Fold in nuts. Turn batter into greased regular loaf pan and bake. Turn out on wire rack and cool. Store in covered tin box or wrap tightly and store in refrigerator. Loaf will keep nicely several days. Bring to room temperature before serving. Bake in a 350° oven for 45 to 55 minutes.
Heat pineapple; add jello. Mix in buttermilk and Cool Whip. May add nuts if desired. Chill.
Slice sausage into bite size pieces. Brown in skillet. Pour spaghetti sauce over heated meat. Ready to serve with toothpicks.
Cook rice according to directions, using bouillon in place of water, set aside. Drain artichokes slightly and chop. Slice onions using green part also. Slice olives and mix artichokes, onions, olive and bell pepper with rice. Add curry powder to mayonnaise and mix with other ingredients.	Best served at room temperature.
Add cinnamon hearts to the boiling water; stir until dissolved. Remove from heat. Stir in gelatin until dissolved. Cool until slightly thickened. Add the chilled evaporated milk and beat with mixer or blender until light and fluffy. (Use a large bowl.) Add remaining ingredients. Pour into mold and refrigerate 3 hours or overnight.
Spray a skillet with cooking spray and brown turkey ham. Remove ham. In skillet, combine eggs, milk, peas and red pepper. Cook and stir over medium heat about 6 minutes. Do not boil. Stir in ham and half of the Parmesan. Heat through. Pour over cooked and drained hot pasta. Toss together. Sprinkle with black pepper and remaining Parmesan.
Layer lettuce, tomato, onions, olives, beans, cheese, meat and dressing. Refrigerate. Top with crushed tortilla chips and toss lightly just before serving.
Mix sugar, salt, cornstarch and water. Cook in double boiler until slightly thickens. Put some in beaten egg yolks and then add back to mixture and cook until thickened enough for pie. Add butter, lemon juice and rind. Cool and pour into precooked pie shell. Add meringue and brown.
Crush cookies. Cream remaining ingredients. Layer in a large flower pot (one that has not been used for real plants), starting and ending with Oreo cookie crumbs (about 4 to 5 layers). Chill. When ready to serve, put in artifical flowers so it looks like a pot of dirt. Gummy worms give a very realistic effect when set about the flowers. Spoon out when ready to serve. Serves 24.
Butter a 13 x 9 x 2-inch pan. In saucepan, melt margarine and marshmallows over low heat. Stir in remaining ingredients. Press into prepared pan; chill until set. Cut into squares. Makes 36 pieces.
In a 2-quart saucepan combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrots over medium heat; let boil. Cover and reduce heat. Cook for 5 minutes, or until vegetables are tender, stirring often. Add chicken. Heat through; stir. Serve over macaroni; toss before serving.
In 2-quart saucepan, melt 2 tablespoons butter. Add garlic. Cook over medium heat for 1 minute, stirring. Add flour and continue cooking until smooth and bubbly. Add remaining ingredients, except rice. Cook, stirring occasionally, until sauce is thickened (5 to 7 minutes).
Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2 to 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise and cheese. Cover and heat until cheese is melted. Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved marinade to give mixture a good dipping consistency. Serve hot.
Blend equal parts of both ingredients by stirring vigorously with a fork until smooth. Excellent with fresh strawberries, tart apples and peaches.
Melt together over low heat the chocolate and butterscotch chips and the peanut butter. Pour 1/2 of this mixture into a well-greased jelly roll pan and cool completely. Melt the oleo and add the evaporated milk and the dry pudding mix. Boil until thick. Remove from heat and add the powdered sugar and vanilla. Mix well and spread over the first layer. Cool completely. Melt the remainder of the first mixture and add the peanuts. Spread on top of the filling layer. Refrigerate.
Mix well and put in oblong pan. Melt 6 ounces chocolate chips. Pour over the mixture. Cool and cut into squares.
Put nuts, dates and mixed candied fruit into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit. Mix with hands until nuts and fruit are coated. Beat eggs until foamy; add vanilla. Stir into nut-fruit mixture until well mixed. Turn into greased and floured 9 x 5 x 3 pan. Spread evenly. Bake at 300° for 1 hour and 45 minutes. Cool before slicing.
Cream butter; gradually add sugar, beating until fluffy. Add eggs; beat well. Combine flour, baking powder and soda.
Cream together cream cheese and powdered sugar. Beat until smooth. Add Cool Whip and mix well. Divide into 2 crusts. Top with filling and chill.
Mix hash browns with cheese, sour cream, soup, butter and onions. Top with crushed corn flakes. Sprinkle melted butter on top. Bake at 350° for 1 hour. Can be made a day before serving.
Melt butter, add garlic. Add tomatoes, with juice. Simmer over low heat for 20 minutes or so. Add basil. Simmer for an additional 10 minutes. Pour over angel hair pasta and toss with cheese.
Melt oleo. Dip chicken pieces in this and place in baking dish. Crush potato chips in bag and sprinkle over chicken. Bake at 325° for 45 minutes or until done.
Mix jello (use cherry juice and pineapple juice for liquid). When starts to jell, add pineapple and stir. Cut cherries open and place a piece of cream cheese and 1/2 of a pecan in the middle. Place in rows in the jello. (Can also scatter pieces of cream cheese and chopped nuts through the jello.)
Mix all ingredients together. Pour into a greased 9-inch pie pan. Bake at 350° for 40 minutes. Can be made with imitation eggs and skim milk. Use a little more of the imitation eggs.
Combine all ingredients. Place in a greased 8-inch baking dish. Bake at 350° for 30 minutes or until slightly browned around edges.
Add hot water to jello, mix and cool. Best when cool and add sugar, rind of lemon and juice of one. Beat carnation milk until heavy. Fold jello mixture into milk. Line dish or pan with cookies crumbs, pour mixture into dish then cover with more cookie crumbs. Note: Crush 12 cookies to line pan then 9 more for sprinkling on top.
Combine lemon juice, milk and drained pineapple. Add Cool Whip and pecans. Mix well. Pour into crust. Chill 1 hour.
Mix together cake mix, oranges, oil and eggs. Pour into greased cake pan. Bake 35 to 40 minutes at 375°.
In 1 1/2-quart saucepan, blend cherry syrup, jelly and cornstarch. Microwave at High for 3 to 4 minutes, or until slightly thickened, stirring 2 times. Add cherries. Microwave at High for 2 minutes. Place brandy in 1 cup measure. Microwave at High for 30 seconds. Pour over hot cherry sauce; flame. Serve over vanilla ice cream. Serves 4.
Brown sausage and beef together. Add cheese and melt. When mixed well, spread onto party bread. Serve.
Heat the tea bags with cold water, pineapple juice, lemon juice and sugar to taste. Add water and cloves.
Combine vegetables and tomato sauce in casserole dish. Sprinkle cheese over all. Bake at 350° at least 30 minutes.
Prepare and bake cake mix as directed on package for 13 x 9-inch baking pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
Bring sugar, butter and milk to a boil. Let cook 2 minutes. Remove from heat and beat. Add vanilla and baking powder. Beat until proper consistency to spread.
Preheat oven to 350° and take out one oven rack. Beat egg whites until foamy. Add sugar and beat until stiff (like meringue). Fold in nuts and chips. Place 1 layer of foil on rack, then drop cookies by the teaspoonful onto foil covered rack. Place rack back in the oven. Turn oven off! Leave overnight. Do not open oven!!!!!
Soak beans overnight in water to cover, then drain and rinse. Put beans in large pot with chicken broth and water enough to cover. Bring to a boil. While beans are heating, saute vegetables in the olive oil until soft. When beans begin to boil, add sauteed vegetables, salt, pepper and ham. Cook until tender and the liquid has thickened, about 2 1/2 hours on lower heat. Add vinegar the last 15 minutes of cooking time. Serve hot over rice or at room temperature as a relish.
Into hot cooked spaghetti noodles, stir in butter, Parmesan cheese and eggs. Form spaghetti noodles into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over spaghetti crust. Cook ground beef and add it to prepared spaghetti sauce and heat through. Put meat sauce on top of cottage cheese. Bake, uncovered, in 350° oven for 20 minutes. Sprinkle with Mozzarella cheese and bake 5 minutes longer or until cheese melts. Serves 6.
Melt butter in saucepan. Blend in flour. Add milk and cream. Add broth. Cook and stir until mixture thickens and comes to a boil; reduce heat. Stir in chicken and a dash of pepper. Heat again just to a boil. Serve immediately. Garnish with snipped parsley and pimento if desired. Serve with warm rolls or breadsticks. Serves 4.
Brown together ground beef, onion and garlic. Drain excess fat. Stir in remaining ingredients; mix well. Cover and simmer for 30 minutes. Makes 4 servings.
Preheat oven to 450°. Combine cookie crumbs and butter. Press into bottom of 9-inch spring-form pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200°; continue baking 35 to 40 minutes or until set.