HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix last 4 ingredients. Place spoonful in center of fillet. Roll. Place in glass dish. Sprinkle with lemon juice. Microwave on High for 6 to 7 minutes, until done (cover with plastic wrap).
Mix sugar, corn syrup and peanut butter together. Heat until sugar dissolves. Add cornflakes. Shape into balls.
Mix all ingredients except dressing. Pour enough dressing over mix to make easy to dip (about 3/4 of dressing). Chill.
Brown beef and drain. Drain Veg-All and combine with beef and tomato sauce. Pour into baking dish. Mix remaining ingredients to make a cornbread topping. Bake at 350° for 30 to 45 minutes until bread is done.
Preheat oven to 375°. Place sheet of aluminum foil on a cookie sheet or pie pan. Put beef patty in center and top with remaining ingredients. Fold foil over to get a tight seal. Bake approximately 45 minutes to 1 hour. Carefully open one end to pour off grease. Dump on plate.
Layer each can ingredients separately in casserole. Sprinkle with crushed potato chips. Bake at 375° for 30 minutes.
Grate cheese and soften to spreading consistency with mayonnaise. Add red pepper and Worcestershire sauce to taste. Trim the crust from the slices of bread and spread each slice generously with the cheese mixture. Roll up and secure with toothpick and bake in hot oven at 425° until lightly browned.
Cook until thick. Stir in the beaten egg yolks and the butter. Make meringue with egg whites. If you like butterscotch pie, you'll love this pie.
In a bowl, mix all ingredients and pour in a casserole dish. Bake for 45 minutes at 350°.
Combine dry ingredients; set aside. Combine shortening and sugar; blend until smooth. Add tomato soup and water; stir well. Stir in dry ingredients. Bake at 350° for 60 minutes or until toothpick inserted comes out clean. Any cream cheese type frosting can be used.
Brown sausage and drain. Break bread up in a 9 x 13-inch dish, slightly greased. Mix 4 eggs and 1 1/2 cups milk and pour over bread. Add cooked sausage (bacon, onion and pepper) and 2 cups cheese. Cover and refrigerate overnight. Next day: Mix soup with 1/2 to 3/4 cup milk and pour over mixture. Bake at 350° for 1 hour.
Combine all ingredients and mix in blender for 30 seconds or beat at high speed with mixer in narrow bowl. Refrigerate covered.
Beat eggs with sugar, then add flour, baking powder and salt. Blend in melted butter; add milk. Then add blueberries which have been lightly floured. Bake in greased 8-inch square pan in 350° oven for 30 to 35 minutes.
Combine all ingredients. Spoon into lightly greased 1-quart casserole. Bake at 350° for 20 minutes. Serve warm. Spread on fancy crackers.
Saute chopped onion in margarine. Add thawed hash brown potatoes, soup and sour cream; stir well. Add salt and pepper to taste. Grease a 9 x 13-inch baking dish and pour mixture into pan. Cover with cheese. Bake at 350° for approximately 45 minutes.
Preheat oven to 350°. Cook chicken in hot oil until white. Place cooked chicken on paper toweled plate. Bring chicken into baking pan; pour spaghetti sauce over and sprinkle Mozzarella cheese on top. Bake for 5 minutes.
Mix all ingredients together, knead. Roll into (1 teaspoon-size) balls. Place on ungreased cookie sheet. Bake at 325° for 10 to 12 minutes. Makes 3 to 4 dozen cookies.
For dressing, in a blender container combine avocado, buttermilk, cream cheese, lemon juice, garlic, salt and hot pepper sauce. Cover and blend until smooth. Arrange shrimp, tomatoes and cheese strips over lettuce. If desired, sprinkle with pepper. Drizzle with dressing. Makes 6 main dish servings.
Combine flour with water. Mix with hands until dough is moist but holds its shape (add more water if needed). Let stand 5 minutes. Divide dough into 12 balls. Dampen dough slightly with water. Use flat pie pan or rolling pin to press a ball of dough between sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on hot ungreased griddle or skillet. Gently peel off remaining sheet of paper. Cook about 30 seconds or until edges begin to dry. Turn. Cook until surface appears puffy.
Cream shortening, butter and sugar. Add eggs one at a time, beating thoroughly after each addition. Add flour sifted with baking powder alternately with milk. Add vanilla; stir in crushed pineapple and juice and blend well. Pour batter into well greased and floured 10-inch tube pan or large Bundt pan. Place in cold oven. Set oven to 325° and bake 1 1/2 hours or until top springs back when touched lightly.
Pour hot water and baking soda over the dates, which have been chopped into very small pieces. Allow to sit.
Brown meat and onions; drain. Stir in next 5 ingredients. Break shells in half. Line bottom and sides of a 13 x 9 baking dish. Spoon meat mixture over shells and sprinkle with cheese. (Can be made a day ahead.) Bake 15 to 20 minutes at 350°. Top with lettuce and tomatoes. Serve with sour cream, taco sauce and/or jalapeos and guacamole.
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam liquid, potatoes, water and celery. Cook, uncovered, until potatoes are tender, about 10 minutes. Add clams, tomatoes and seasonings. Heat to boiling, stirring occasionally. Makes 6 servings.
Cream together Egg Beaters, liquid Butter Buds, sugar and strawberries. Sift together the dry ingredients and blend with strawberries. Stir in Grape-Nuts. Pour into 2 loaf pans that have been sprayed with a nonfat cooking spray. Bake at 325° for 55 to 60 minutes. Cook on wire rack. Only .09 g fat per slice.
Trim fat from roast; cut into 1-inch cubes. Place cubes and 1/4 cup flour in plastic bag; seal and shake to coat. Pour oil in large Dutch oven; place over medium-high heat until hot. Add beef and cook, stirring occasionally until browned. Add 4 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer at least 2 hours until very tender. Cut carrots and celery in 2-inch lengths. Peel and cut potatoes. Cut pepper into 1-inch pieces. Add these vegetables to beef mixture; cover and simmer 30 minutes until tender. Combine 3 tablespoons flour with 3 tablespoons water. Stir into stew to thicken. Boil 1 minute. Makes 6 to 8 servings.
Drain pineapple. Mix jello in juice. Mix all together stirring well. Turn into mold.
Mix together ingredients. Pat into 9 x 12-inch dish. Cook for 15 to 20 minutes at 350°. Cool.
Chop onions, crush garlic and combine with remaining ingredients. Bring to boil and simmer 3 to 4 hours on low.
Separate eggs, beat egg yolks, sugar and condensed milk in large bowl. Add evaporated milk and mix. Beat egg whites and mix with other ingredients. Add vanilla. Pour into ice cream can. Pour in 1/2 gallon whole milk. Pack ice and salt around freezer.
Grease 9 x 13-inch cake pan. Put coconut and nuts in pan. Mix cake mix according to package directions and pour over first layer. Mix remaining ingredients and drop by teaspoons over cake mixture. Bake at 350° for 35 to 45 minutes. Store in refrigerator.
Mix together eggs, cheeses and spices until combined. Fill each shell with approximately 1/3 cup of cheese mixture. Place filled shells in a 9 x 13-inch pan. Pour sauce over shells. Bake at 350° for 30 to 35 minutes or until bubbly.
Slice Butterfinger bars into small pieces and mix with whipped topping. Set aside enough of candy to sprinkle extra on top of pie. Pour into pie crust and sprinkle extra on top. Put in freezer for 2 hours before serving. Refreeze unused portion for later.
Cream butter and sugar; add beaten egg yolk. Add milk and crackers. Add baking powder and vanilla; mix well. Fold in stiffly beaten egg whites. Pour into lightly buttered pan. Bake for 1 hour or until done, at 350°.
Cook broccoli according to package directions. Drain well. Add 1/2 stick margarine and Velveeta. Stir until melted. Put into prepared casserole dish. Melt remaining margarine. Stir in cracker crumbs. Spread evenly on broccoli and cheese. Bake in 350° oven until bubbly.
Mix and make into cakes/patties. Roll in flour and fry. Makes 6 cakes.
Dissolve Jell-O in 2 cups of boiling water. Add 7-Up. Refrigerate to set. When nearly set, add marshmallows and pineapple. Let set until solid in a 9 x 13-inch pan. Beat egg, add pineapple juice, flour and sugar. Heat until sugar is dissolved and mixture is thick. Cool. Mix egg mixture into the Cool Whip and spread on the Jell-O after it is set. Cut in squares and serve.
Cream margarine. Add sugar, then eggs. Fold in other ingredients. Bake at 375° for 8 to 10 minutes on greased cookie sheet.
Mix all ingredients except tomato juice together; add the tomato juice and mix until it holds together. Form into a loaf and put in pan. If topping is used, mix and pour over meat loaf and bake at 350° for 1 hour.
Mix together dry ingredients, then rub in butter and add fruit. Combine egg and milk and add to dry mixture to form a soft dough. Knead on a lightly floured board. Roll out and cut into 1/2-inch thick rounds. Bake in the oven at 450° for 10 minutes.
Butter a 9-inch Bundt pan. Line with waxed paper. Butter again. Sift together flour and baking soda. Set aside. Combine eggs, milk, mincemeat, fruits and nuts; mix well. Fold in dry ingredients. Turn into pan. Bake at 300° for approximately 1 1/2 hours. (Check center with toothpick for doneness.) Cool in pan for 5 minutes. Turn out, remove paper and cool.
Let potatoes thaw just enough to break apart easily. Add other ingredients except butter. Stir well. Pour into medium size long dish and bake at 350° for 1 hour. Cook the first 15 minutes with foil over top. Remove foil and continue cooking, usually 1 hour or until golden brown.
Remove core and seeds from apples. Remove seeds and membrane from oranges. Grate apples and oranges with peeling. Add sugar and mix well. Chill. Serve over plain cake. Ad fresh, cool dessert in summertime.
Dip all but about 6 cookies in milk. Place a layer of cookies on bottom of a square dish and top with cool whip and then a layer of cookies and another layer of cool whip. Crush remaining 6 cookies and sprinkle on top.
Boil water, brown sugar, white sugar, lard and raisins for 5 minutes and let cool. Add eggs, baking powder or soda, cinnamon, allspice, ginger and salt. Bake about 1 1/2 hours at 325°.
Peel, quarter, boil and mash potatoes. Brown ground beef and drain. Add to meat the onion, corn and taco seasoning and mix well. Brown until onion is tender (may add water if needed). In baking dish, place 1/2 of the mashed potatoes. Put a layer of the corn and beef mixture on top. Then place remaining potatoes on top of the corn and beef. Place in a 350° oven until it starts to brown. Take out and top with Cheddar cheese. Place back in oven until cheese melts.
Melt butter, saute mushrooms and onions and remove from heat. Add everything else and put into a large casserole dish. Bake, covered at 325° for 90 minutes.
Cook broccoli; drain. Saute celery in butter; stir in soup, sour cream and sherry. Mix well and heat. Do not boil. Spoon sauce over broccoli.
Slice the first 4 ingredients thin. Put in a dish; cover with salt and water. Leave overnight. Rinse and drain. Add the vinegar, sugar, seed and pickle spices. Put everything in pan; boil for 10 minutes. Pack in hot jars and seal.
Preheat oven to 425°. Saute mushrooms in butter over high heat until tender. Set aside.
Saute onion in oil. Grind or put through blender garlic, jalapenos and banana peppers (you may just chop). Add tomatoes and cook until desired consistency. Seal in glass sterilized jars. For more heat, add more jalapenos. Good with scrambled eggs. Makes 7 or 8 pints.
Boil water with sugar until sugar is dissolved. Cool. Mix in blender the bananas, lemon juice, orange juice and pineapple juice. Add sugar mixture and freeze. Stir every 2 to 3 hours. When ready to use, remove from freezer 3 hours before use. Add ginger ale just before serving. It should be slushy.
Beat egg yolks slightly. Add sugar and salt. Stir in scalded milk slowly. Cook in double boiler until mixture coats spoon. Cool. Add salt to egg whites; beat stiff. Add sugar and vanilla. Fold into custard mixture, then add whipped cream (optional).
Soak gelatine in water. Heat milk hot but not boiling. Remove from heat and add gelatine, sugar, vanilla and salt. Cool and add milk and beaten eggs.
Puree bananas in blender. In a bowl, combine bananas, nuts, coconut, oats and sunflower seeds.	Spread evenly in a 9 x 15-inch baking pan. Sprinkle with oil. Bake at 350° for 20 minutes. Stir to separate;	bake for 10 minutes, stir again. Bake for 10 minutes longer. Cool.
Combine juice, sugar and condensed milk. Add whipping cream. Tear cake into small pieces and line the bottom of a 9 x 13 x 2-inch baking dish. Pour mixture over cake and mix together (just a little). Chill for 24 hours before serving. Serves 8 to 10. Freezes well. Great in summer.
Melt butter in a 9 x 13-inch glass pan. Mix cake mix with 1 egg in pan with butter. Spread out smoothly in pan to cover bottom of pan. Mix powdered sugar, cream cheese and 2 eggs thoroughly. Pour over top of cake mix. Bake at 340° for 25 minutes or until golden brown. Let cool. Serve in squares. Serves 6 to 8 people.
Mix first 6 ingredients together; let boil 3 to 4 minutes, then beat with mixer until it thickens. Add peanut butter and nuts.
Melt chips, milk and margarine in a double boiler. In a large bowl, mix liquid, peanuts, and marshmallows. Line a 9 x 13 inch pan with waxed paper, spread mixture in pan and chill for several hours.
Cook together 9 minutes (no longer), stirring constantly the first 4 ingredients. After the mixture starts to boil is when you start counting your 9 minutes. After 9 minutes of boiling, set off stove eye and add large package of chocolate chips (or butterscotch, if desired). Stir in well. Add marshmallow cream, vanilla and at least 1 cup of chopped nuts (pecans, black walnuts or English walnuts). Stir well and pour out on a buttered pan or paper. Makes 5 pounds.
Mix first 3 ingredients. Drain pineapple and combine with cottage cheese mixture. Chill at least 1 hour.
Combine all ingredients in a jar. Cover. Shake hard. Chill several hours. Shake again just before serving.
Scald milk (set aside). Beat eggs slightly. Add sugar, salt, vanilla and chocolate. Pour hot milk slowly over egg mixture. Pour into unbaked pie crust. Custard is done when table knife inserted in center comes out clean. Oven temperature: 450°. Bake 10 minutes, then bake at 350° for 25 to 35 minutes more.
Squeeze a little lime juice in the grapefruit-pineapple juice and float	thin slices of lime on top. At last minute add the ginger ale and tie a clump of mint together and float in the punch. This recipe for punch which has been reduced is suitable for a child's party or any other small group. It is so easy to use quart size milk cartons to freeze the punch in and then you can just tear away the carton when ready to place them in the punch bowl.
Sift flour, soda, baking powder and spices. Cream sugar, shortening and eggs. Add mashed bananas, vanilla and dry ingredients and mix well. Pour in large loaf pan, greased and floured, and bake at 350° for 1 hour or longer until golden brown and toothpick, when inserted into middle, comes out clean.
Heat oven to 350°. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each fillo shell. Bake at 350° for 10 to 12 minutes or until cheese is melted and bubbly. Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell. Return to oven and bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm. Makes 30 appetizers.
Mix all ingredients together. Put in a casserole dish. Top with tomato soup or for a new taste, top with bar-b-que sauce.
Mix well and bake in greased Pyrex dish or skillet at 375° for 1 hour.
Mix the first 3 ingredients together in medium pan. Add the remaining ingredients. Cook over medium heat, stirring, for 3 to 5 minutes. Will turn into a ball.
Cut fillets in half and arrange in lightly greased pan. Mix mustard, butter, lemon juice and Worcestershire sauce. Spread mixture over fillet halves. Sprinkle cracker crumbs on fillet halves. Bake at 425° for 15 to 20 minutes or until fish flakes easily with a fork. Serves 2.
Mix Jell-O, water, cranberries, oranges, sugar and apple; let stand for 1/2 hour or so. Add celery and pecans (grapes if you choose). Mix and chill.
Mix all ingredients (reserve 1/4 cup grated cheese) and pour into well-greased 9 x 13-inch pan or 22 muffin pans. Bake at 375° for 25 to 30 minutes or until firm and lightly golden brown. In last 5 minutes of baking, you may put grated cheese on top.
Boil pasta until firm, rinse	and drain. Saute the sausage and break up into small pieces. Mix with the drained spinach, drained cottage cheese, garlic, lemon juice, grated cheese, salt, pepper and oregano.	Stir in beaten egg. Stuff the shells with this mix and place in a greased baking dish. Top with tomato sauce.	Bake at 350° until all is hot and the cheese melted, about 20 minutes.
Boil chicken breasts with a little salt until done. Shred or chop chicken. Cook spaghetti. Combine all ingredients and mix thoroughly. Pour into 9x13 baking dish sprayed lightly with Pam. Cook until bubbly (approximately 10-15 minutes) at 350°. Serves 4.
Beat eggs; add shortening and milk. Then add dry ingredients and hot water last. Pour into 2 well-greased and floured cake pans. Bake at 350° until pick comes out clean. Ice when cake is cool.
Using a 5-quart pot, cook beef in the chicken broth and water until tender. Skim off fat. Cut beef into small pieces and return to pot. Add bouillon cubes and pepper. Add carrots, celery, onion and barley. Simmer for 1 1/2 hours or until vegetables and barley are tender. Makes 14 cups.
Brown beef in skillet. Add onion and garlic. Cook until tender. Add tomatoes. Stir in bouillon, Worcestershire sauce, salt, pepper, mushrooms with liquid and macaroni. Bring to boil. Reduce heat. Cover and simmer for 30 minutes, stirring occasionally, until macaroni is tender and most of liquid is absorbed. Sprinkle with parsley.
Dissolve lime jello and lemon jello into 4 cups of hot water. Add pineapple chunks, marshmallows and pecans. Cook together until thick the egg, flour, sugar and pineapple juice. Mix with jello mixture. Chill in refrigerator until set.
Pour 2 tablespoons melted butter and the honey into the bottom of a greased 5-cup ring mold. Place biscuits around the ring, overlapping slightly. Pour remaining melted butter over biscuits. Bake at 350° for 20 minutes, or until golden brown. Cool 5 minutes before serving. Turn onto a plate; serve warm.
Mix dirt and swamp water; add crushed bone and fat. Bring mixture to a boil for 1 minute. Add dried grass and squashed bugs. Cool. Drop on waxed paper by teaspoonfuls. Eat and enjoy.
Drain pineapple and cherries. Combine with almonds and marshmallows. Mix with whipped cream and mayonnaise. Add pinch of salt and a little sugar	to taste. Let stand overnight.	If it absorbs all the dressing add a little more cream before serving.
Cut tomatoes in chunks for chunky salsa or place them in blender for smooth salsa. Mix all ingredients and cook together until desired thickness. Pack in pint bottles and pressure cook at 10 pounds for 20 minutes.
Mix the first 4 ingredients together in a large bowl. Melt together the Velveeta cheese and margarine. Mix the first and second mixtures together and pour into a lightly greased 9 x 13-inch pan.
Heat oven to	300°. Spread almonds on a baking sheet and toast in the oven until golden, about 10 minutes. Let cool. Pull stems from the spinach and wash leaves.	Put spinach in	a salad bowl with the raisins and almonds. Bring vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil in a small saucepan. Add oil and heat. Pour the warm dressing over spinach, toss and serve immediately. Makes 4 servings.
Cut broccoli into small pieces (do not use stems). Add onion, cheese and bacon. In bowl, mix mayonnaise, sugar and vinegar; pour over broccoli and mix together.
Stir 1/2 cup of salt into first four ingredients and cover with ice cubes. Soak for about 3 hours. Remove cucumbers and mix from salt water and drain. Bring to a boil the remaining ingredients and then add cucumber mixture to hot vinegar. Heat to hot but not boiling. Mixture will change colors. Pack into jars and seal. Do Not Overcook.
Preheat oven to 400°. Mix together mutton, breadcrumbs, salt and pepper. Place in a 9-inch pie plate and pat with fingers to line bottom and sides, like a pie crust. Refrigerate until well chilled. Combine sweet potatoes, sugar, cream and eggs, mixing well. Spoon mixture into prepared meat crust, dot top with butter and dust with nutmeg. Bake until knife blade inserted into center comes out clean, about 45 minutes.
Buy frozen rolls and let thaw. Roll into circles. Melt butter and add powdered garlic to taste; spread on rolls. Crumble sausage in frying pan; cook until brown, then drain. Crumble fine and sprinkle sausage on rolls. Roll the circles up; pinch ends and let rise. Bake at 375° about 10 minutes.
Add 1 can milk to corn, eggs and cornstarch. Season to taste. Bake in a cool 325° to 350° oven for 1 1/2 hours or until done.
In large skillet, melt butter over medium heat. Add shallots, saute for 1 minute. Raise heat and add chicken. Saute until they are lightly browned. Add lemon juice, stir and scrape bottom of pan with wooden spoon to remove lumps or brown bits. When most of lemon juice has evaporated, add cream. Gently boil until thick, 10 to 12 minutes. Stir in capers and serve over hot pasta. Garnish with parsley.
Cut steaks into 6 serving pieces. Dredge in flour mixed with salt and pepper to taste; place in crock-pot. Add chopped vegetables and Worcestershire sauce. Pour tomatoes over meat and vegetables. Cover and cook on low setting for 7 to 10 hours.
Preheat oven to 350°. Grease and flour tube or Bundt pan. Cream sugar and shortening. Combine soup with water and soda. Add to first mixture, alternating with dry ingredients. Stir in raisins and nuts. Pour into pan. Bake 1 to 1 1/2 hours. Check for doneness with clean toothpick. Frost with cream cheese frosting:
Place steaks in shallow baking dish. Combine remaining ingredients and pour over steaks, coating all sides. Marinate several hours in refrigerator, turning once. Place on grill and sear on both sides. Raise grill to about 5 inches from coals. Cook 15 minutes, turning once, or until desired degree of doneness is reached.
Mix the sour cream and cottage cheese. Mix in fruit cocktail and mandarin oranges. Mix in the package of marshmallows. Take the maraschino cherries, cut them in half and mix throughout. Finally, take the maraschino cherry juice and add about 1/2 to the salad. This will give it a nice, pink look. Chill several hours.
Cook ground chuck with salt and onion. When brown, drain on paper towel. In a large bowl, mix soup and Veg-All. Add meat mixture. Pour in crust. Put other crust on top. Bake at 350° for 45 minutes or until brown. Great with a salad.
Mix ingredients and brush on ripped up pita bread. Bake at 325° until crispy.
Boil or broil chicken until fully-cooked. Then shred chicken. Boil Ramen noodles. Chop green pepper and onion; add margarine and milk. Place in oven dish and cook for 15 minutes, then add Cheddar cheese on top and bake for another 15 minutes.
Bring vinegar mixture to boil with squash and onions. Place in jars and seal.
Cream together butter and shortening. Add sugar and cream. Add eggs, one at a time, beating after each one. Add vanilla. Sift all dry ingredients together. Add dry ingredients and milk alternately to creamed mixture. Bake in 10-inch tube pan at 325° for 80 minutes or until knife comes out clean. Let cool 5 minutes before turning out of pan.
Put all ingredients together in saucepan, except vanilla and pecans. Stir only until the sugars are dissolved. Cook to a soft ball stage (about 235°). Remove from heat. Add vanilla and pecans and stir just until it starts to get firm (about 4 to 5 minutes). Drop on waxed paper or into cupcake papers. Makes about 3 dozen.