HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put eggs and sugar into a large bowl and mix. Add milk, vanilla, whipping cream and salt. Pour mixture into an ice cream container and put it into the ice cream maker. Fill ice cream maker with ice. Add handfuls of rock salt to the ice. Freeze until ice cream is firm, about 30 minutes. Serve. Makes 1 gallon of ice cream.
Make sauce by cooking onion, pepper and hamburger until has all turned color. Add tomato soup and olives. Cook noodles and drain. In long dish, make layers of noodles, sauce and cheese, ending with cheese. On top of these layers, now pour the mushroom soup. Put in oven at about 400° and bake until cheese all looks melted and is bubbly.
Combine ingredients and refrigerate 6 to 8 hours. Hollow out large, round, unsliced loaf of Bohemian rye with caraway. Place dip in hollow of bread and serve.
Put ingredients together in pot. Boil, then simmer for 10 minutes. Strain. Put in crock-pot to keep warm. So good on cold days!
Preheat oven to 400°. Arrange eggplant, tomato and onion slices in layers in a 9 x 13-inch greased pan. Sprinkle 1/4 cup margarine on top. Sprinkle basil over that. Baked covered for 20 minutes. Top with cheese. Stir crumbs into remaining margarine and sprinkle over cheese. Top with Parmesan cheese and bacon (optional). Bake uncovered 10 minutes or until bubbly.
Melt margarine in saucepan. Add cheese, then half and half. When thoroughly melted and mixed, pour over frozen potatoes in 9 x 13-inch baking dish. Bake at 350° for 60 minutes.
Cook noodles. Sear beef. Add other ingredients. Place in buttered casserole dish and top with buttered bread crumbs. Bake at 350° for 30 minutes.
Spread ice cream in crust; top with fudge sauce. Freeze until firm, about 6 hours. To serve, garnish pie with whipped topping.
Mix cream cheese, oregano and sour cream. Spread into a quiche pan or pie plate. Top with pizza sauce. Sprinkle with green pepper, pepperoni and onion. Bake 15 to 20 minutes at 350°. Add Mozzarella cheese and bake until melted. Serve with tortilla chips.
Melt margarine and butter. Add sugar, eggs, vinegar and vanilla and mix. Add coconut and nuts. Put in unbaked pie shell. Place in preheated oven (350°). Bake until the pie shakes together, approximately 25 to 30 minutes.
Butter 9 x 13-inch cake pan; spread pineapple, then cherry filling. Crumble dry cake mix over fruits. Slice oleo and lay over cake mix. Completely cover.
Put potatoes in a 13 x 9-inch pan. Melt margarine and mix with sour cream, soup, cheese and onion. Pour over potatoes. Bake, uncovered, for 45 minutes at 350°.
Pour the boiling water over the oats; let stand for 20 minutes. Cream together the shortening or margarine, sugars and eggs. Add the remaining ingredients; mix well. Bake at 350° for 35 to 40 minutes in an 8 x 11-inch or 9 x 9 x 2-inch pan. Spread topping on hot cake.
Brown the cubed beef in the olive oil, then add the onions and garlic. Cook for 3 minutes. Add the cumin, chili powder and salt; cook another minute. Add the picante sauce, smoked sausage (which has been cut into pieces) and the quartered tomatoes to the beef mixture. Cook for 45 minutes. Add cut up potatoes and pepper; cook for another 30 minutes, or until potatoes are done. Serves 4.
Combine graham cracker crumbs, melted butter and 1/4 cup sugar. Blend ingredients well. Press into greased spring-form pan. Bake for 8 minutes. Cool. Combine cornstarch, 1/4 cup sugar and pineapple. Cook over medium heat, stirring briskly, until mixture is clear and thickened. Cool. Spread pineapple mixture over crust. Beat cream cheese, egg yolks, 3/4 cup sugar, vanilla and lemon juice in a blender until smooth. Beat 1 1/2 cups sour cream into cheese mixture until smooth and well blended. Beat egg whites and add salt until stiff peaks form. Fold egg whites carefully into cheese mixture. Do not beat, but blend well. Pour carefully on top of pineapple mixture. Make sure pan is securely locked. Place in heated oven (300°) and bake 1 1/2 hours or until set and brown. Turn off heat; open oven door. Let cool in oven 1/2 hour. Remove from oven. Cool thoroughly. Before serving, spoon remaining sour cream over cake and garnish with lemon rind.
Combine milk, margarine and sugar in large pan. Bring to boil over low heat for 5 minutes. Then add bitter chocolate, chocolate chips, Marshmallow Whip and nuts. Stir until fully dissolved. Pour in buttered pan and cool. Makes 5 pounds.
Melt margarine (not butter). Melt Velveeta cheese. Lightly cook chopped broccoli. Mix all and put into casserole.
Cream butter, sugar and cream cheese until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into a greased 10-inch tube pan. Bake at 325° for approximately 1 1/2 hours.
Dissolve Jell-O in 2 cups of hot water. Add 1/2 cup of cold water and let partially congeal. Then add drained pineapple and let congeal until firm.
Thirty minutes before serving, dip sausages and cheeses into the beaten egg and dip each into the bread crumbs. Repeat, covering with 2 layers of coating.
Place chicken pieces in large saucepan. Add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from the broth and add tomatoes, garlic, onion and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Serve with tortillas. Yield: About 2 quarts. Approximate calories/serving: 1 cup = 190, 1 tortilla = 60.
Mix milk and mustard. In a separate bowl, mix Creole spices and cornmeal. Dip the fish in the milk-mustard mixture and then cornmeal. Heat a skillet with oil. Fry fish until flaky.
Blend first three ingredients. Batter will be stiff. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Cream the cheese with sugar, fold in Cool Whip. Spread cream cheese mixture onto cooled crust. Mix together pudding and milk, spread onto cream cheese mixture. Add rest of Cool Whip. Use large container to spread over pudding. Sprinkle with chopped nuts, if desired.
Line chicken in bottom of casserole. Mix the next 4 ingredients in a bowl; spread broccoli over chicken, then pour the ingredients over the broccoli. Then spread cheese over it and bake at 350° for about 1/2 hour. (If you like onions, add some chopped onion over broccoli.)
Cream together butter and margarine; add sugar and eggs and mix well. Blend in flour alternating with the milk. Pour into a greased and floured tube pan and bake at 325° for 1 hour or until golden brown.
Heat oven to 350°. Grease 9 x 13-inch pan and line with waxed paper. Grease paper. Mix first 7 ingredients. Beat until well blended. Stir in remaining ingredients. Pour into pan. Bake 1 hour or until cake pulls away from pan. Cool. Turn out and peel paper.
Bring sugar, jello, pineapple and water to boil and simmer 5 minutes; chill until set. Add Cool Whip and mix with the other ingredients. Put on angel food cake, filling the hole and covering. Refrigerate.
Heat oven to 375°. Grease a muffin pan or use foil baking cups. In a medium size bowl, beat butter until creamy. Beat in sugar until fluffy and pale. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt. Mix mashed blueberries into batter. Fold in half of flour, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.
Cream butter, sugar and eggs. Add dry ingredients. Stir in apple and nuts. Bake in a greased 8 x 12-inch pan for 30 to 35 minutes. Do not overbake. Cut in bars. When cool, roll in powdered sugar.
Mix Crisco, sugar, eggs, vanilla, milk and vinegar. Add flour, baking powder and salt. Mix well. Pour into 8 x 12-inch greased and lightly floured pan. Dot top of cake mix with cherry pie filling before baking. Bake at 350° for 35 minutes. Makes 16 servings.
Cook chicken breast with celery and onion, along with salt and pepper, it will improve the flavor. Cool. Cut into bite size pieces. Mix with soup and broth. Heat to boiling. Grease a 2-quart casserole dish, put chicken in and sprinkle with chopped eggs. Pour broth over all. Make a mixture of butter, flour, pepper and milk. Pour over chicken mixture. Be sure not to stir. Bake in 425° oven for 30 minutes.
Wash greens, breaking off the tough stems. Cook the ham hocks for about 1 hour, then cut up greens with season to taste. Let cook for 2 to 3 hours on low heat.
Put all ingredients in a bowl, except the walnuts, and mix well. Add nuts. Bake in a small greased loaf pans at 350° for 1/2 hour, then reduce heat to 325° and bake for 1/2 hour. Let cool for 25 minutes or so, then remove from pans and cool on racks. Keeps well in refrigerator or freezes well. (I use three 3 1/2 x 7 x 2-inch deep pans.)
Slice potatoes thinly being careful not to slice completely through potato (so that potato stays together). In between every few cuts in potato, place onion slice and pat of butter. Sprinkle with salt and pepper and garlic salt. Sprinkle on herbs if desired. Place potato on foil sheet and wrap up tightly. Cook on grill for 25-35 minutes or until potatoes are tender. May also be cooked in oven or campfire.
Combine ground beef, egg, onion and salt. Shape into 1-inch balls. Cook at 400° for 10 minutes (5 minutes each side). Combine chili sauce, jelly, lemon juice and hot sauce. Cook over medium heat until jelly melts. Simmer meatballs with sauce for 5 minutes.
Cream shortening, butter or margarine, brown sugar and white sugar together. Add eggs. Sift flour again with soda and salt. Stir in mixture. Add oatmeal, vanilla and walnuts or pecans. Mix well.
In a large skillet, brown chicken in oil. Add onion, green pepper and garlic and cook about 2 minutes to soften a bit.
Mix together all ingredients, except chicken. Heat on stove, but do not boil. Dip chicken in sauce and barbecue. Keep dipping chicken every time you turn the chicken, every 5 minutes or so. You can also precook chicken by pouring sauce over chicken in a 9 x 13-inch pan and heat on the stove for about 10 minutes.
Cream the butter and sugar. Add egg. Add alternately with the applesauce the cinnamon, cloves, nutmeg, flour and soda, then add the nuts, raisins, chopped dates and vanilla. Bake in greased pan at 350° for 1 hour.
Melt and mix together the first 3 ingredients. In a large bowl, combine marshmallows and peanuts. Mix melted ingredients with marshmallows and nuts. Spread in a 10 x 15-inch pan; line pan with wax paper. Chill for 2 hours. Cut into pieces.
Heat oven to 350°. Measure 2/3 cup of cake mix (dry mix) into small bowl. Cut in the butter. Mix in brown sugar and nuts. Set aside. Beat eggs lightly with a fork; stir in sour cream. Blend in remaining cake mix (dry mix), scraping bowl often. (Batter will be thick and slightly lumpy.) Pour half the batter into greased and floured oblong pan, 13 x 9 x 2-inches. Sprinkle half the topping over batter. Spoon and gently spread remaining batter into pan; top with remaining topping mixture. Bake 40 to 45 minutes.
Combine 1 box dry cake mix, 1 stick softened margarine and 1 egg. Spread mixture into the bottom of a greased and floured 13 x 9 x 2-inch pan. Set aside. Combine cream cheese, confectioners sugar and 2 eggs. Beat mixture well and pour onto "dough" in pan. Bake 35 to 45 minutes at 350°. Cut into squares.
Cut flour into oleo and blend in cream cheese. Form into a ball and refrigerate overnight. Roll thin and cut into squares (2-inches) and fill with your favorite filling (about 1/2 teaspoon). Roll in flour and sugar. Bake at 375° for 15 minutes.
Brown meat. Add onion and green pepper. Cook until tender. Stir in remaining ingredients. Simmer 15 minutes. Serves 6.
Peel, core and chop apples, reserving 1/2 peelings. Cut oranges into thinnest possible slices and remove seeds. Place oranges, reserved apple peelings and water; let simmer over moderate heat until the skin of the oranges is tender. Strain, reserving liquid. Discard apple peelings. Cut each orange slice into 8 small sections. Chop cranberries and add to apples, oranges and liquid. Cook until thick, about 40 minutes. Stir frequently. Add walnuts during the last 5 minutes. Ladle into clean 1/2 pints and seal. Process 10 to 15 minutes in hot water bath.
Mix together cake mix, margarine and egg. Pat in 9 x 13-inch greased pan. Bake at 350° until done. Remove from oven; cover with 3 cups miniature marshmallows. Set aside. Mix white syrup, margarine, butterscotch chips and vanilla. Heat until melted. Add Rice Krispies and peanuts. Spread over marshmallows (I use light cake mix and light margarine and unsalted peanuts).
Beat egg and add remaining ingredients in order given. Beat with rotary beater. Pour batter from pitcher or tip of spoon onto greased griddle. Pancakes are ready to turn when they are puffed and full of bubbles, before bubbles break. After turning, cook until golden brown.
Brown beef, add soup and veggies and stir until warm through. Place in 9 x 13-inch pan and spread evenly. Add egg to the potatoes. Scoop potatoes on top of meat mixture and sprinkle cheese on top. Bake at 350° for 30 to 40 minutes. Serves approximately 6.
Mix together and pour into a 13 x 9-inch pan. Pour crust over top and bake for 40 to 45 minutes at 350°.
Mix ingredients together with mixer. With hands, form into 1-inch balls. Roll in powdered sugar; flatten out on greased cookie sheet and bake at 375° for 12 to 15 minutes. Do not overbake. Remove from pan while hot.
Melt margarine and chocolate in a double boiler (or in microwave for about 2 minutes). Remove from heat and add sugar. Stir well. Add eggs and mix thoroughly. Add flour and beat only until flour is incorporated. Add vanilla and nuts. Pour into a 9-inch square pan which has been greased with margarine or sprayed with Baker's Joy. Bake in a 350° oven for 20 to 25 minutes. Cool and cut into squares. (I then roll them lightly in powdered sugar.) Makes about 16 squares.
Brown ground beef and drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine cooked macaroni, 1/2 of the cheese and sour cream. Place in bottom of a baking dish. Top with meat mixture and remaining cheese. Bake at 350° for 30 minutes. Serve with nacho or taco chips.
First Layer: Melt oleo. Add flour and pecans. Pat into bottom of 9 x 13-inch pan. Bake 30 minutes at 350°, then cool.
Combine all ingredients in a saucepan and simmer 10 minutes. Serve with your favorite meat ball recipe. Refrigerate leftovers.
Combine cracker crumbs and 1/2 cup melted butter; stir well. Press crumb mixture into a 9-inch square baking pan. Combine egg and remaining 1/2 cup butter. Stir in powdered sugar and pour over crust.
Soak bread cubes in scalded milk for 5 minutes; add sugar substitute, cinnamon and raisins. Pour bread mixture slowly over beaten eggs. Add vanilla and blend well. Pour into a greased baking dish; bake in a slow 325° oven about 50 minutes, until firm. Makes 4 servings.
Combine ham, noodles, green pepper and celery in a bowl. Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients. Combine and mix salad dressing, pineapple juice, ginger and salt. Mix well. Pour over salad ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens.
Dissolve jello in 2 cups of hot water. Add cream cheese to the jello mixture. Add other ingredients. Pour in dish and place in refrigerator to jell.
Slice squash and boil until tender. Combine with remaining ingredients and put in casserole dish. Cook at 350° until bubbly. Serves 10 to 12.
Soak chickpeas and urd dhal (which you get in Indian stores) for about 2 hours. Drain all the water and grind coarsely with dry red chillies. The ground mixture should be solid, not loose. Cut onions, green chillies and ginger into small pieces and mix it with the ground mixture. Take a tablespoon of mixture, put in your hands or in a plastic sheet and fry in oil until golden brown. Serve hot with ketchup.
Saute onion. Brown ground beef. Drain. Mix onion, meat, beans, Ro-Tel and soups in large skillet and heat thoroughly. Place Doritos in 9 x 13-inch dish. Top with meat mixture. Bake at 350° for 20 to 30 minutes.
Cook the potatoes in salted water with a bay leaf. When cold, peel and grate coarsely. Put potatoes in a greased 9 x 13-inch pan. Mix together the soup, melted margarine, sour cream, salt, pepper, onion and 1 1/2 cups grated cheese and pour over potatoes. Cover; bake at 350° for 30 to 35 minutes. Sprinkle top with 1/2 cup grated cheese and the crushed potato chips. Bake a few minutes more.
Preheat oven to 350°. Roll cookies in small balls. Dip fork in sugar; mash cookies. Cook on cookie sheet, 10 to 12 minutes.
Stir together	flour,	cinnamon, baking powder, salt, baking soda and	nutmeg. In a large mixer bowl, beat butter until softened. Add brown sugar; beat until fluffy. Add eggs and vanilla and beat well. Add flour mixture and beat until well mixed. Stir in oats. Shape into 2 (7-inch) rolls. Wrap and chill for 6 hours or overnight.
Layer ingredients in order. Mix sour cream, salad dressing and sugar in separate bowl and pour over salad. Put another layer of ingredients with more topping over them. Cover with Cheddar cheese and bacon bits. Refrigerate overnight.
Mix sugars, shortening, eggs and vanilla until creamy. Sift together flour, soda and salt, then add to other ingredients; add nuts. Shape 1 level tablespoon of dough into balls. Place on ungreased baking sheet and flatten with bottom of greased glass. Bake at 375° for 8 to 10 minutes.
Roll Pippin Hot loaf; cut into 4 x 4-inch squares. Spread Dijon mustard onto center of dough. (Use as much or as little as you like.) Mix cheese and ham. Put 1 to 2 teaspoons of mixture into center of dough. Fold dough into triangles. Seal edges. Bake on cookie sheet at 325° for 10 to 15 minutes or until golden brown.
In skillet on high, heat oil. Add chicken and brown, stirring quickly. Add peppers, sausage and onion. Saute until vegetables are limp. Stir constantly. Add broth. When broth boils, add rice. Remove from heat and let stand 5 minutes until liquid is absorbed. Sprinkle on pepper flakes and stir in when fluffing rice.
Mix first 5 ingredients together and place in covered container overnight in refrigerator. Next day, drain off liquid and add next 5 ingredients. Bring this mixture to boil, then lower heat and cook for 30 minutes. Fill sterilized jars and seal.
Heat oil in a large skillet over medium heat. Add garlic and cook until soft. Stir in onions and cool for 2 minutes. Add rice, pork or shrimp and soy sauce. Stir and cook for 3 minutes. Add remaining ingredients and cook until heated thoroughly. Serves 6 (1 cup per serving).
In a large (9 x 13 or larger) dish, layer all of the above ingredients beginning with the ice cream sandwiches and finishing with the Magic Shell. Put in freezer overnight and enjoy.
Layer bread, cheese and chopped sausage in a rectangular casserole dish and then repeat. Mix eggs, milk and mustard together. Pour over top with mushrooms. Refrigerate overnight.
Sift all dry ingredients together. Put in bowl. Drop ini shortening and applesauce. Beat 2 minutes at low speed. Add eggs; beat 2 minutes. Add fruit and nuts. Mix well. Bake in tube pan (greased) at 350° for 1 hour or less. Try to see if done, if not leave it longer.
Mix all together and put in dish except put 1/2 cup of cheese on top. Bake at 350° for 30 minutes.
Melt butter, pour over bread cubes and toss. Heat tomato puree with water, salt and brown sugar. Simmer 5 minutes. Pour mixture over bread cubes and toss. Put in casserole dish and bake, covered, for 45 minutes at 325°.
Combine all ingredients (except ribs, salt and pepper); mix thoroughly. Season pork ribs with salt and pepper to taste. Spread ribs on rack in roasting pan. Pour sauce over ribs, covering completely. Turn and baste. Cook in 350° oven for 1 hour.
Butter a 9 x 13-inch pan. Line with crackers, trimming to fit with a knife.
Layer 3: Mix and refrigerate for 1 hour or until slightly congealed. Spread jello over cheese. Mix and refrigerate until set.
Start with cherry jello; dissolve in 1 cup boiling water. Cool in long Pyrex or see-through dish. Put can of crushed pineapple on top. Chill until firm, but slightly sticky on top.
Grate coconut. Dissolve yeast in warm water. Cream sugar and shortening. Add vanilla. Add coconut. Add dry ingredients with 2 parts milk. Knead 5 minutes. Cover; let double in size. Shape and place in greased pan. Let double in size. Bake at 350° for 30 minutes or until inserted knife comes out clean. Remove from pan; cool on rack.
Put pudding in bowl and add pineapple and juice. Stir well. Add other ingredients.
Mix all the ingredients in a pot. Cook on medium heat until it boils hard. Continue boiling 5 more minutes, mixing on and off. Let the mixture cool. This sauce is excellent over cake or use for caramel sundae. This sauce can be kept a long time in the fridge.
Prepare soup if using a packet. Wash rice and put in bottom of a large casserole dish. Brown chops, if desired, in frying pan and put on top of rice. Cover with chopped onion. Pour tomato soup over and sprinkle with thyme. Cover and bake for 1 hour at 350° (gas on 6). Remove lid, top with breadcrumbs and grated cheese; bake for a further 30 minutes until top is golden brown and bubbly. Serve with salad or green vegetables. Serves 4.
Melt the butter in a pan, but do not let it brown. Mix in the garlic salt. Add the shrimp and cook, stirring, over medium heat for about 8 minutes, until the shrimp begin to turn pink. Do not overcook. Add the Worcestershire sauce. Stir to mix. Turn off the heat; cover and let sit for 4 to 5 minutes. Sprinkle on the parsley. Pierce each shrimp with a toothpick or place the shrimp in a serving dish with toothpicks alongside so guests can help themselves. Serve warm or cold. Serves 8.
Fry the hamburger loosely until it is all browned, turning with a spatula during frying so that it is not broken up too much. Then add the drained oysters and continue frying until the outer edges curl, about 5 minutes. Set aside and mix the liquid from the oysters with the bread crumbs, parsley and onion. Season with the salt and pepper. Add to the browned meat and oysters, tossing lightly to mix. Put into a well-greased casserole and bake at 350° for 45 minutes. Before removing from oven, slip under the broiler for a few seconds so the top can brown.
Brown hamburger and onion; drain. Add rest of ingredients and simmer until ready to serve.
Stack one of each ingredient in piece of foil large enough to wrap and seal. Pepper to taste. Wrap and place on grill for 20 to 25 minutes.
Heat oven to 350°. Heat a 13 x 9-inch pan. In a mixer bowl beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into pan. Bake 20 minutes or until lightly browned. In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until melted. Stir in almond extract. Spread over shortbread. Sprinkle with almonds. Press down firmly and refrigerate. Cut into bars and store at room temperature.
Put pork loin, soups, salt and pepper in a crock-pot. Simmer 12 to 14 hours on High or when pork loin starts falling apart. When this has happened, drain off all juice from crock-pot. Add barbecue sauce and simmer about 2 hours. Top this delicious barbecue with cole slaw.
Preheat oven to 350°. To hamburger, add onions, chilies and taco seasoning. Let simmer according to seasoning instructions. While hamburger simmers, mix cream of chicken soup and sour cream. Warm this. Pour half of sour cream mixture into bottom of lasagna or cake pan. Roll hamburger into flour shells and place on sour cream mixture. Pour the rest of the sour cream mixture over shells and cover evenly. Sprinkle cheese on top. Bake for 20 minutes at 350°.
Mix batter, adding zucchini, raisins and nuts at the end. Put into 2 greased loaf tins.
Wash peas and drain. Place in crock-pot with 4 quarts water. Salt to taste. Add remaining ingredients. This dish will be ready to serve in 2 to 4 hours, depending on the type of crock-pot used.
Cook broccoli as directed on package and drain. Combine by hand with remaining ingredients. Bake in a greased 9 x 13-inch pan at 400° for 40 to 45 minutes.