HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small pan, mash 1 cup green and overripe berries. Add sugar and salt. Mix cornstarch in water until dissolved. Pour in pan with berries. Cook over medium heat until mixture turns almost transparent. Stir constantly to prevent scorching. Add lemon juice. Set off burner to cool.
If necessary, add small amount of water. Melt shortening in saucepan. Simmer onions one minute in shortening. Add green beans, salt and sugar. Cook until done. Stir often and cook slow.
Cream margarine, flavorings and sugar until fluffy. Add eggs, one at a time, beat until well mixed and fluffy. Add one cup flour and 1/3 cup milk; mix with spatula and continue to beat until well mixed. Add baking powder to remaining flour and add with remaining milk to batter. Pour into greased and floured steeple pan. Bake in a 315° oven for one hour and 25 minutes. Do not open door. Be sure cake is golden brown and is pulling away from pan before removing from oven. Frost if desired.
Cook macaroni; drain. Run over with cold water for 5 to 10 minutes. Dice up egg; add to macaroni in a bowl. Add all other ingredients. Mix. Serve alone or on salad.
Put popped corn in paper sack. Bring oleo, brown sugar, corn syrup and salt to boil; boil for 2 minutes. Then add soda and stir. Pour mixture over popcorn in sack and shake. Put in microwave on High for 1 1/2 minutes, remove and shake. Repeat 3 times total, pour on counter to cool.
Cream all except flour. (Make oat or millet flour by blending grain in blender.) Add flour to creamed mixture. Form into balls. Flatten on cookie sheet. Bake at 350° for 8 to 12 minutes.
Preheat oven to 350°. Cream shortening and sugars; add eggs one at a time and stir well. Combine flour, salt and soda and add to mixture. Drop onto ungreased cookie sheet. Bake 10 to 12 minutes.
Mix all ingredients well. Roll out in triangles. Bake at 350° for 10 minutes. Cool, then put them in 1 cup of sugar, 1 teaspoon of anise, 1 teaspoon of cinnamon and 1/4 teaspoon of cloves.
Thaw hash browns and combine in large bowl with 1/2 cup melted butter, seasonings, onion, soup, sour cream and cheese. Blend well by hand. Put into buttered casserole dish (large). Mix 1/4 cup butter and corn flake crumbs. Sprinkle on top. Bake at 350° for 45 to 60 minutes.
Mix ginger ale and white grape juice together in equal parts. Freeze mixture of water and white grapes in ring mold. Can add food coloring to get a desired shade.
Combine first 3 ingredients; add 1/2 cup Cheddar cheese and Parmesan cheese. Stir well. Spoon into baking dish coated with cooking spray. Sprinkle remaining 1/2 cup Cheddar cheese over casserole. Bake, uncovered, for 40 minutes at 350°.
In large pan, brown ground beef with onions. Drain. Adding one at a time, mix in chili beans, whole corn, hominy, Ro-Tel tomatoes, taco seasoning and Ranch dressing mix. Simmer for 30 minutes, stirring occasionally to avoid burning. Add creamed corn and simmer another 5 minutes. Serve over tortillas. Top with your favorite shredded cheese and sour cream.
Mix cake mix, jello, eggs, oil and water. Add 10 ounce box strawberries (save 3 to 4 tablespoons of juice for icing). Bake at 350° for 25 to 30 minutes.
Beat egg whites and sugar until stiff peak. Add pecans and coat well. Pour into melted butter. Bake at 350° for 30 minutes in 9 x 13-inch pan. Stir while baking. Pour on wax paper and cool, then enjoy.
Mix vanilla instant pudding with pineapple and juice. Pour in fruit cocktail;	add sliced bananas and add Cool Whip, enough to make look creamy. Quick and easy!
Melt white almond bark in microwave. Stir in peanut butter. Line cookie sheet with wax paper and pour on it, spreading to edges. Melt chocolate chips and drizzle on top. Swirl with tip of knife. Put in freezer until firm. Break into pieces. Store in refrigerator.
Combine milk and pudding in saucepan. Cook over medium heat, stirring constantly, until mixture coats spoon (about 15 minutes). Remove from heat; add remaining ingredients. Stir until smooth. Store in airtight container in refrigerator (3 cups pudding).
Brown together. Pour into a deep-dish casserole or pan (at least 4 qt.)
Cook onion in butter until golden. Add meat and seasoning. Cook until meat is lightly browned. Add peas, tomatoes and catsup. Mix well. Pour into greased 2-quart casserole. Combine mashed potatoes and eggs. Spoon to form mounds over meat mixture. Add cheese on top (optional). Bake in 350° oven for 20 to 30 minutes.
Cut first 3 ingredients together until well blended. Put corn syrup in quart jar and finish filling jar with water. Add to flour mixture; roll out. Freezes well.
Mix all together, saving enough crumbs to spread on top. Bake at 350° until firm (20 to 30 minutes).
Saute onion and celery in oleo. Add mushroom soup and Cheez Whiz or Velveeta. Add cooked rice and cooked and drained broccoli. Place in casserole and heat at 300° until bubbly.
Cream butter well. Add sugar and beat longer. Beat eggs separate in another bowl. Add to butter. Pour flour over chopped fruit and rub well. Then add to other mixture. Cook on low heat until done. Don't use all the flavor in each of the bottles.
Break up lettuce into pieces in bottom of a large bowl. Slice onion and celery thin and layer over lettuce. Mix sour cream, sugar, Miracle Whip and vinegar. Spread over lettuce. Crumble bacon over the top and then sprinkle with cheese. Cover and refrigerate for 2 to 3 hours.
Prepare pie crust mix according to package directions. Roll out for two 9-inch crusts; line 9-inch pie plate with pastry.
Mix ingredients well, batter will be stiff. Spread in greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until golden brown at 350°. Cut into squares. Good warm or cold. Serves 15 to 18.
Mix onion, cheese, eggs, milk, oil, creamed corn, bell and hot pepper (as much as you like); add meal and mix well. Pour into greased hot skillet (two 8-inch.) Bake at 350° for 35 to 45 minutes until done.
Mix cabbage and salt. Let stand 1 hour. Squeeze out moisture. Add carrots and pepper.
Mash potatoes. Add shortening, sugar, salt and eggs. Cream well. Dissolve yeast in lukewarm water and add to lukewarm milk, then add to potato mixture. Add sifted flour to make a stiff dough. Toss on floured board and knead well. Put into a large bowl and let rise double in bulk. Knead slightly. Rub over top with melted butter; place in casserole. Cover tightly and place in refrigerator cabinet until ready to bake.
Sift dry ingredients together. Add other ingredients, except raisins and nuts. Mix well, then add raisins and nuts. Pour into loaf pan. Bake at 325° for about 1 hour. Crust will be hard at first, but will soften up shortly.
Combine chocolate chips and all but 1 oz. of the almond bark in a 2 quart measuring cup. Microwave on high for 2 to 4 minutes (until melted). Stir once. Stir in miniature marshmallows, peanuts and cereal. Spread mixture on foil-covered 16-inch pizza pan. Arrange cherries on top. Microwave remaining almond bark in a cup on high for 1 to 2 minutes until melted. Drizzle over pizza. Sprinkle coconut on top. Let pizza stand at room temperature to set, or chill in fridge until firm. Cut into wedges to serve.
In saucepan, add barley and enough water to cover. Cook till barley is soft. Water will absorb. Add to bowl of laban. Add crushed garlic, salt to taste.
Shred cabbage, onion, pepper and carrot. Toss lightly. Mix remaining ingredients; bring to a boil and let cool. Sprinkle 1 cup sugar over top of cabbage mixture and pour cool dressing over it. Do not stir. Let set overnight in refrigerator; toss lightly when ready to serve. Be sure to cover, it smells.
Cream margarine, Crisco and sugar. Add eggs, one at a time, beating after each addition. Sift baking powder, flour and cocoa together 3 times. Add dry ingredients, alternating with liquid, beginning and ending with dry ingredients. Pour batter in 10-inch tube pan. Bake at 325° for 1 hour and 40 minutes. Test after 1 hour and 15 minutes.
Boil and skin potatoes. Fry and crumble bacon. Oven fry eggs until over easy. Chop pickles and onion. Mix together all ingredients. Add salt and pepper to taste.
Beat eggs; stir in sugar, salt and flour. Add corn, light cream and butter. Pour into buttered 1 1/2 quart dish. Bake in a 350° oven until done.
Cream butter and sugar. Then add all ingredients. Grease. Heat a 13 x 9-inch pan real hot. Pour batter into pan. Bake for 40 minutes at 350°.
Grind all fruits together and mix with sugar. Then mix Jell-O and water and add to cranberry mixture. Add nuts, if desired.
Blend soup and milk in 1-quart casserole dish.	Stir in tuna. Add eggs, peas and milk. Bake at 350° for 20 minutes. Top with potato chips and bake 10 minutes longer.
Boil chicken in water with celery, bay leaf and sliced onion until done. Remove chicken from bone. Save stock. Mix and bring to boil chicken broth and soup. Pour over chicken that has been placed in bottom of 13 x 9 x 2-inch pan. Mix pepper, salt, flour, buttermilk and margarine. Form a smooth batter. Spoon over chicken. Bake at 425° for 25 to 30 minutes.
Mix and bring to boil the sugar, salt, celery seed, vinegar and oil. Pour over cabbage. Cabbage and onion should fill 1/2 gallon container. Pour over dressing and let set overnight.
Butter a 9 x 13-inch baking dish or two pie pans. Boil spaghetti. Mix together butter, Parmesan cheese and eggs. Add to spaghetti. Dump spaghetti into baking dish to make crust. Brown ground beef and onion; add spaghetti sauce to ground beef.
Brown meat and onions. Add beans, tomatoes, brown sugar and salt and pepper to taste. Bake for 1 hour at 350°.
Set oven to 325°. Pour milk over bread cubes; add salt and sugar. Beat eggs and add to bread mixture along with butter, vanilla and raisins. Pour into a 1 1/2-quart greased casserole. Set casserole in a large ovenproof pan. Pour in hot water to 1-inch of top. Bake 50 to 60 minutes or until silver knife inserted near rim comes out clean.
Combine ground beef, pepper, catsup, corn flake crumbs, evaporated milk, salt, Worcestershire sauce and onion in a 2-quart bowl and mix well. Cut 2 loaves of French bread in half lengthwise. On cut side of bread, spread 1/4 of meat mixture, covering to edges. Place on baking sheet. Bake about 25 minutes at 375° or until meat is cooked to your liking. During last 5 minutes, top liberally with grated cheese or cheese strips.
Mix all ingredients, except the pecans; mix well. Chill at least 1 hour. Shape into a ball, and coat with pecans. Makes 1 cheese ball.
Heat oven to 350°. Mix soup, onion and milk. Spoon about 3 tablespoons soup mixture into each of 6 ungreased 6 ounce custard cups. Break an egg carefully into each cup. Mix butter, bread crumbs and salt; sprinkle on eggs. Place cups on baking sheet. Bake 25 to 30 minutes or until eggs are done. While eggs bake, heat slices of meat in oven. Unmold eggs on meat.
Cook ground beef and onions; drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
Mix jello, sugar and 4 cups of hot water. Stir until melted. Add almond extract, lemon juice and pineapple juice. Stir until well mixed. Just before serving, add the ginger ale and stir.
Cut each piece of bread into 9 pieces. Grate cheese. Sprinkle over bread. Cook, crumble and drain sausage. In a blender, place eggs, half and half cream and seasonings. Blend. Pour over sausage and bread. Cover it all set it in the refrigerator overnight. In the morning bake it at 350° for 45 minutes.
Cream butter and shortening. Add sugar and beat until very light. Add eggs, one at a time, beating well after each addition. Add flavoring and beat again. Mix flour with baking powder. Add alternately the flour mixture and the milk, beginning and ending with flour. Fold in walnuts.
Cut zucchini into strips. Spread on paper towel; sprinkle with salt and let stand for 1 hour. Pat dry with paper towel. Shake in paper bag containing flour, seasoned salt and pepper. Fry in hot oil until golden brown. Drain on paper towels. Sprinkle with more salt. Serve hot.
Grease 13 x 9 inch baking dish. Place chicken and broccoli in bottom of dish. Spread soup on top. Add a small amount of milk to soup. Bake 45 minutes at 350° or cover and refrigerate overnight. Bake 1 1/2 hours at 350°.
Spread pineapple (including juice) and coconut in a 9 x 13-inch pan. Sprinkle cake mix over fruit. Cover with slices of margarine. Bake at 350° for about 45 to 50 minutes, until golden brown.
Mix all ingredients well and roll into balls. Bake in 350° oven on Teflon or greased pan for 20 minutes.
Preheat oven to 375°. Brown meat; drain. Stir in sauce and taco mix; simmer for 5 minutes. Unroll dough and spread on bottom and sides of 12-inch pizza pan. Prick bottom and sides. Bake 7 to 10 minutes until golden. Cover crust with meat; top with cheese. Bake until cheese begins to melt. Top with other ingredients.
Mix all the ingredients together. Should be pudding consistency. If too dry, add more Miracle Whip. Spread on cracker or cocktail rye bread.
In medium saucepan, brown ground beef; drain. Add beef broth, picante sauce, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring frequently. Stir in soup. Heat gently, stirring frequently to prevent scorching. Do not boil. Pour into serving bowls; garnish with tortilla chips and sour cream. Serves 4.
Cream together until light butter and sugar. Add eggs; beat in one at a time. Add buttermilk with soda. Dissolve. Mix in large bowl flour, chopped candy, pecans and coconut. Bake at 350° for 2 1/2 to 3 hours.
Mix together in large bowl or pot. Put spoonfuls in a muffin tin and bake 20 minutes at 350°. Can be kept a couple of weeks in refrigerator and used as needed. Best when mixed ahead and place in refrigerator overnight. Can add extra raisins (optional).
Mix cake as directed on box. Pour into 9 x 13-inch cake pan. Sprinkle rhubarb over top of unbaked cake. Pour sugar over rhubarb. Sprinkle cinnamon over sugar, if desired. Pour cream over all and bake at 350° for 1 hour or until cake sides pull away from pan. Cool and serve inverted with Cool Whip.
Place margarine in small bowl and, with electric mixer, beat several minutes until creamy. Add sugar, 1/2 cup at a time, and beat well after each addition. Add vanilla, then milk, a little at a time, and beat well. Tint portions of icing with food coloring to decorate. Ice and decorate cake.
Mix ingredients well. Pour into 2 unbaked pie shells. Bake at 300° for 1 hour or until done. Easy to double recipe and make 4 pies at once. You can freeze them.
Mix all ingredients together. Pour into a greased skillet. Let rise a little. Bake at 425° for about 45 minutes or until lightly brown.
Add 1 tablespoon oil to wok or skillet and heat on high. Add meat and stir until brown. (I also add 1 tablespoon red wine vinegar and 1 tablespoon Worcestershire sauce to meat while cooking.) After meat has browned, remove from heat and add vegetables and cook tender-crisp, then return meat to vegetables. Add soup. Heat until boiling and serve on rice. Cook rice according to directions. Makes approximately 8 servings.
Combine cheeses and spinach, stuff into cooked shells. Arrange in a greased 13X9X2-inch baking dish. Pour spaghetti sauce over the shells. Cover and bake for 30 minutes or until heated through. Yield: 12-14 servings.
Steam broccoli and set aside to drain. Saute the onion in butter until tender. Add soups and Velveeta to butter and cook on low until cheese is melted. Stir in cooked rice and drained broccoli. Pour into a casserole dish and bake for 25 to 30 minutes at 325°.
Beat egg and milk. Sift flour; measure and sift again with baking powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop by teaspoonfuls in oil or Crisco and fry until golden brown. Drain on paper towels. Sprinkle with powdered sugar. Serve and enjoy.
In 1-quart bowl, combine cheese, mixing until well blended; add remaining ingredients except nuts and stir to combine. Cover bowl with plastic wrap and refrigerate until mixture is well chilled, about 1 hour.
Heat milk, sugar and shortening in saucepan until shortening melts. Cool to lukewarm; add yeast and let stand about 20 minutes. Add beaten eggs and flour and beat until dough is smooth, but still soft, then knead lightly on floured board. Put in greased bowl and let rise until double (about 1 hour). Grease 3 cake pans well with margarine; sprinkle bottoms generously with brown sugar and all nutmeats. Divide dough into three parts, rolling each 1/2-inch thick on floured board. Spread generously with softened margarine and brown sugar. Roll up as jelly roll and cut off 1-inch slices. Place in cake pans and let rise until double. Bake about 25 minutes in 400° oven.
Beat the sugar, oleo, shortening, baking powder, vanilla, almond and eggs together on low speed until well blended. Beat on high speed 3 minutes. Stir in 3 cups flour. Spread 2/3 of batter in pan. Spread pie filling over batter. Drop remaining batter by tablespoons onto pie filling. Bake in a 350° oven for about 35 minutes. Drizzle with glaze of powdered sugar and milk.
Bring the sugar, water and margarine to boil. Set aside. Place 1 tablespoon pie filling on flour tortilla and roll up like enchilada. Place in 13 x 9-inch baking dish. Pour liquid mixture over "cherry" enchiladas. Bake at 350° for 30 minutes. Liquid will be absorbed in cooking.
Blend peanut butter, cream cheese and confectioners sugar. Add Cool Whip and blend completely. Pour into crust. Refrigerate for 2 hours.
Cook pork chops in lot of oil until brown. Pour oil off. Remove pork chops from skillet. Combine soup and water in skillet. Heat to boiling. Return pork chops in soup. Cover and cook until chops are no longer pink. Season to taste.
Preheat oven to 225°. In bowl, mix together egg yolks, milk and lemon peel. After mixing, add lime or lemon juice. Mix for another minute. Pour mixture into shell. Bake in oven for 10 minutes. Remove from oven and let cool before refrigerating. Serve cold with whipped cream.
Mix together, put in iron skillet. Bake at 400° for 40 minutes.
Cream butter and cream cheese. Slowly add (and cream) the sugar. Add eggs one at a time. Mix well and add flour and vanilla. Place cake in cold oven. Bake 1 1/2 hours at 285°.
Combine all ingredients except the garnish in a blender. Blend until smooth. Chill 1 hour (at least).
Warm milk to lukewarm; add 4 tablespoons sugar and yeast. Let rise until you get dough ready. Mix flour, salt and butter as for pie. Beat egg yolks and add to dough, then add yeast batter and beat until smooth. Put in refrigerator overnight. In the morning, roll as for pie.
Line a 9 x 13-inch pan with one layer of crackers. Mix pudding and milk. When pudding is set, fold in Cool Whip. Spread half of pudding mixture on top of crackers. Place another layer of crackers on top. Spread remaining mixture over crackers. Place last layer of crackers on top. Frost with Chocolate Frosting. Chocolate Sour Cream Frosting is great with this recipe. Refrigerate overnight.
Toss cooked macaroni in oil. Add all remaining ingredients. Place in lightly greased crock-pot. Stir well. Cover and cook on low for 3 to 4 hours. Stir several times.
Mix together all ingredients except steak. Pour over steak in flat casserole or pie dish; turn over. Marinate at least 1 hour or overnight. Grill to desired doneness. Heat remaining marinade; serve with steak.
Preheat oven to 375°. Bake pastry shell 10 minutes; remove from oven. Reduce temperature to 325°. In small saucepan over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with Eagle Brand, biscuit mix, eggs and vanilla until smooth. Stir in walnuts. Place bananas on bottom of pastry shell. Pour chocolate mixture over bananas. Bake 50 to 60 minutes or until center is set. Cool. Garnish as desired. Refrigerate leftovers.
Peel and slice potatoes into a buttered dish. Add salt and pepper to taste. Add chopped onion. Pour slightly diluted milk over potatoes (enough to cover potatoes). Pour a can of mushroom soup over all and bake about 1 hour or until potatoes are tender in a 350° oven. The last 8 minutes add shredded cheese and bake until cheese is melted and bubbly.
Some veggie combinations: Cauliflower, black olives, red peppers and carrots or broccoli, yellow peppers, green olives and carrots.
Heat butter and oil. Add garlic. Add chicken. Cook until chicken is brown. Add rosemary, salt, pepper and wine. Allow wine to bubble for 2 to 3 minutes, the lower heat to simmer. Cover pan; let simmer until done, approximately 30 to 35 minutes. Turn several times during cooking. Watch carefully as it tends to brown quickly toward the end.
To make marinade, stir together vinegar, apple juice, chili sauce, brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Put meat and marinade in plastic bag and chill for 12 to 24 hours turning bag occasionally.
Boil sugar and syrup; stir in oleo. In bowl, beat eggs. Add eggs to mixture. Add vanilla, salt and pecans. Mix flour and sugar; sprinkle over bottom of unbaked pie shell. Pour filling into shell. Bake at 350° for glass or at 375° for metal pan for about 45 minutes, or until tester inserted halfway between the outside and center of pie comes out clean.
Mix all together and pour into 2 thin unbaked pie shells. Bake 1 hour in a 350° oven. Let cool before serving.
Reserve 1 cup dry cake mix in large bowl. Combine remaining cake mix, 1 egg and oil. (Mixture will be crumbly.) Press into greased 9 x 13-inch cake pan 3/4 way up side of pan. Blend cream cheese, sugar, 3 eggs and reserved cake mix. Beat 1 minute; add slowly milk, vanilla and lemon. Pour on top of crust and bake 45 to 55 minutes at 300°. Cool and top with cherry pie filling or use blueberry.
Combine first four ingredients. Beat until smooth. Pour into graham cracker crust. Chill.
Brown bacon and onion. Add catsup, water, brown sugar, Worcestershire sauce, Tabasco sauce and salt and pepper. Cook ribs 1 1/2 to 2 hours in water. Drain. Broil about 10 minutes with sauce on.
Mix together cake flour, brown sugar, salt, soda and cream of tartar, then add melted lard, but do not have hot. Add eggs well-beaten; mix well. Add vanilla. Form into 4 to 5 rolls and let stand overnight in a cool place or refrigerator. Slice thin and bake in moderate oven. These are rich and crisp. This makes about 2 gallon cookies.
In 1 1/2-quart microwave-safe bowl, combine sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High for 3 to 5 minutes, until light brown. Add butter and vanilla, blending well. Microwave on High for 1 to 2 minutes. Syrup will be very hot. Be careful. Add baking soda and gently stir until light and foamy. Quickly pour onto lightly greased cookie sheet. When cool, break into pieces. Store airtight.
Preheat oven at 350°. Grease and dust pan with flour. Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, soda and baking powder. Add fruit and nuts and toss to coat.
Take hot coffee and place in blender. Add sugar and ice cream. Blend until thick and creamy, about 3 to 4 minutes. Pour in cup. Top with cinnamon and whipped cream (optional). Serve with favorite cookies.
Put butter in bottom of skillet; add salt, onion and hominy. Add chili powder to taste and cook about 5 minutes. Remove from fire; place in casserole with grated cheese on top. Place in oven until brown.
Mix all ingredients together in saucepan and bring to a boil. (Recipe may be doubled, if needed.)
Combine all ingredients in large kettle. Cook all day or at least 6 to 7 hours. Add a little hot pepper for a spicy taste.
In a medium-size saucepan, put sugar, water, raisins, butter, cloves, carrots, cinnamon and nutmeg. Simmer all together for 5 minutes, then cover and rest it for 12 hours. This is very important. The next day, add nuts, flour, baking powder, baking soda and salt. Bake in two oiled loaf pans or one tube pan at 275° for 2 hours.
Melt 2 sticks oleo in 9 x 13-inch baking dish. Mix all ingredients; pour on top of melted oleo. Bake at 375° for 40 to 45 minutes.