HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease pie plate. Mix meat, onion flakes, garlic and cheese in pie plate. Place remaining ingredients in a mixing bowl and beat with an electric mixer until smooth. Pour beaten mixture into pie plate. Bake until knife inserted between center and edge comes out clean (about 30 to 35 minutes). Cool 5 minutes. Makes 6 to 8 servings.
Crush Oreos with a rolling pin. Mix with butter and pat into bottom of a 9 x 13-inch pan. Cook chocolate, evaporated milk, egg and sugar. Spread over cookies. Spoon 1/2 gallon ice cream over mixture. Spread large container Cool Whip over ice cream. Sprinkle peanuts over Cool Whip. Store in freezer.
Mix all ingredients. Bake at 350° for 30 minutes. Add fried onions on top and bake for another 5 minutes.
Heat cream to just below boiling point. Remove from heat; add honey and salt. Stir until dissolved. Add fruit pulp when cool. Chill and stir. Freeze. Makes 2 quarts.
Put peppers in blender with 1 cup vinegar and blend. Pour into 4 or 5-quart pan. Rinse blender with remaining vinegar; pour into pan and stir in sugar. Bring to a rolling boil. Remove from heat and let stand 5 minutes. Stir in Certo and coloring. Cool and put in jars. Refrigerate.
Combine all ingredients in mixing bowl. If too moist, add flour to stiffen. Roll into ball, then press flat on greased sheets with fork (crisscross). Bake at 350° until done.
Place pecans in bottom of pie shell. (Chop them in small pieces.) Beat eggs, butter, corn syrup and vanilla until well blended. Combine sugar and flour; blend with egg mixture. Pour over nuts in shell. Let stand until nuts rise to surface. Bake at 350° for 45 minutes.
Cook ground turkey, bell pepper and onion until turkey is brown. Add garlic, pepper and salt to taste. Stir in tomato sauce and cook until done.
Dissolve gelatin in 1/4 c.cold water in measuring cup. Finish filling cup with boiling water. pour into food blender. Add all ingredients except powdered milk. Add it last to avoid packing on blades of blender. Blend well.
Layer oranges and onions in dish. Mix together remaining ingredients and pour over onions and oranges. Marinate for 2 hours in refrigerator. Then serve.
Add sugar, water, syrup and butter. Bring to boil then add peanuts. Bring to boil again and boil for approximately 8 minutes on medium flame. Take off flame and add 1 teaspoon soda. Stir until soda is mixed well. Pour on buttered aluminum foil. Let cool. Break up into pieces.
Sift dry ingredients 4 times. Add salad dressing, water and vanilla. Fold in; do not beat. Bake at 350° for 35 minutes. (You can use any type salad dressing.)
Dice meat. Make a batter with flour, milk, egg, 1/2 salt and pepper. Grease baking dish. Put meat in. Sprinkle with balance of salt and pepper. Pour batter over meat. Bake at 350° for 1 hour. Serve hot. Serves 4.
In pot, put vegetables, cover with just enough water and add salt. Bring to boil, simmer 15 to 20 minutes. Do not drain. While vegetables are cooking, melt the margarine in a saucepan, whisk in flour. Add half and half and milk, continue whisking until thick and bubbly. Stir constantly.
Melt margarine in 9-in cast-iron skillet. Preheat oven to 425°. Mix all ingredients well. Pour into hot skillet. Bake 25 to 30 minutes. Remove from pan and serve.
Fry each tortilla in hot oil for 3 seconds. Drain. On individual plates, top each tortilla with chili and cheese. Repeat in layers several times. Final topping: Lettuce, tomato, pepper and onion. Cover with enchilada sauce. Serves 4.
Stir the well beaten eggs, sugar, mustard, salt and cayenne. Cook in top of double boiler over medium flame. Stir constantly until starts to become creamy. When thickens, remove from heat and add the butter and vinegar.
Cook rice according to package directions; melt butter. Add apples and honey. Cook and stir carefully until apples are tender, but still hold their shape, about 5 to 8 minutes. Stir in hot cooked rice, walnuts and celery. Sprinkle with orange peel. Makes 6 servings.
Spread chicken on bottom of baking dish. Mix soup and sour cream and pour over chicken. Mix melted butter with Ritz crackers and put on top of chicken and sprinkle poppy seed over the top. Bake for 30 minutes at 350°.
Mix fruits and boiling water. When cool, add yeast. Stir every so often for about 10 days, then let stand for at least 2 months before straining. Use plastic waste can, cover and strain through old (boiled) hose or cheesecloth.
Spray casserole dish with cooking spray; drain water off spinach. Add to casserole dish. Add soup; mix well. Slice eggs; layer on top. Add cheese layer on top of eggs. Crumble bacon and layer on top of eggs. Mix crumbs and margarine together; cook for about 30 minutes at 350°.
Combine nuts, dates, soda, and salt in a mixing bowl. Add shortening in boiling water. Allow this mixture to stand 15 minutes. Stir to blend. Beat eggs slightly and add vanilla. Stir in sugar and flour and add to date mixture. DO NOT OVER MIX. Bake in loaf pan at 350 for 1 hour.
Heat oven to 325°. Slice about 1/4-inch from top of garlic. Wrap head in foil. Bake on oven rack 45 minutes or until soft. Cook potatoes 25 minutes. Drain. Return potatoes to pot. Unwrap garlic and squeeze paste over potatoes. Add milk, salt, butter and pepper. Mash until blended.
Bring noodles to a boil in a large pot until al dente. In a large skillet, saute olive oil, garlic, parsley flakes and spices, bringing to a low simmer. After straining noodles, put them in the skillet of sauce, mixing thoroughly. Add cheese to each individual serving, stirring to semi-melt.
Brown ground beef in skillet, stirring until crumbly; drain. Combine beef, Velveeta cheese, picante sauce and mushroom soup in a slow cooker. Cook on High to serving temperature. Serve on tortilla chips. Yields 20 servings.
Preheat oven to 350°. Spray a square 9-inch pan with nonfat cooking spray.
Melt sugar, milk and butter on low heat. Keep it stirred. Cook until soft-ball stage. Take off heat. Add rest of ingredients. Mix well and pour into dish or pan. Let it get cold and cut.
Brown turkey and onion. Add sauces and simmer for 10 minutes. Combine the cottage cheese, eggs and chopped chilies. Have ready the Monterey Jack cheese, Mozzarella cheese and tortillas. In a 9 x 13-inch pan, layer 1/2 of meat mixture, 4 tortillas, 1/2 of cottage cheese mixture and 1/2 of shredded cheeses; repeat. Bake at 350° for 20 to 25 minutes. Let sit for about 15 minutes before cutting.
Simmer the onions in half the butter until soft, but not brown. Add the flour. Cook 5 minutes, then add consomme, sour cream, Worcestershire sauce and Tabasco sauce. Continue cooking 10 minutes over low heat. Slice potatoes thin and saute in remaining butter about 5 minutes. Trim fat from ham and cut ham into strips about 1 x 1/2-inch. Peel the pickles and slice very thin. Mix all ingredients with the onion sauce carefully, using a fork. Place all together in a 9 x 9-inch baking dish. Sprinkle with Parmesan cheese. Bake at 350° for about 20 to 30 minutes. Good with cucumber salad and pumpernickel bread.
Preheat oven to 375°. Blend together the tomato sauce, brown sugar and Worcestershire sauce. Reserve 1/2 cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9 x 5 x 3-inch pan. Spread reserved tomato sauce over top of loaf and bake for 1 1/4 hours. Serves 6 to 8.
Combine all ingredients. Pour in pie shell. Bake at 325° for 1 hour.
Mix well. Chill. Roll out to 1/8-inch thick. Cut with 1 1/2-inch cookie cutter. Dip rounds on both sides in granulated sugar. Place on ungreased cookie sheet. Prick with fork. Bake 7 to 9 minutes in a 350° oven. Cool and put 2 cookies together with filling.
Bake cornbread in 3 cake pans; cool. Brown sausage; add chopped onions, pepper, Ro-Tel tomatoes and jalapeno cheese. Cook until consistency of icing. Spread on each layer of cornbread. Will look like an iced cake. Cut in wedges to serve.
Fry bacon very crisp in skillet. Remove bacon. Pour both cans of corn into bacon grease. Crumble bacon strips and add to corn. Stir at low heat for 5 minutes. Tastes like fresh corn from the garden.
In a medium saucepan, bring potatoes, garlic and water to a boil. Reduce heat; cover and cook for 20 minutes or until potatoes are tender. Drain, reserving 2/3 cup cooking liquid. Mash the potatoes.	Add oil, salt, pepper and reserved liquid; stir until smooth.
Cook tortellini according to directions on package. Drain. In large skillet, saute garlic in butter. Add vegetables. Saute until crisp-tender. Add half and half and pepper. Cook briefly until slightly reduced. Add tortellini.
Preheat oven to 425°. Slightly flatten each chicken breast. Place in baking dish. Cover with foil. Bake 20 minutes. Remove foil. Drain. In saucepan, combine tomatoes, cornstarch and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly until thickened. Pour sauce over chicken. Top with cheese. Return to oven. Bake uncovered 5 minutes or until chicken is done. Garnish with chopped parsley and serve with pasta, if desired.	Serves 4.
Add all ingredients except cabbage and green beans. Bring to boil, lower heat; cover and simmer 20 minutes. Add cabbage and green beans, bring to boil and simmer until vegetables are tender. Yields 12 servings.
Mix thoroughly shortening, sugar, eggs and molasses. Sift together flour, baking soda, salt, cinnamon, cloves, and ginger. Add dry ingredients to shortening, sugar, egg and molasses mixture. Mix thoroughly. Form into small balls the size of a small walnut. Place 2 inches apart on greased baking sheet.
Brown meat in oil in skillet, then transfer to slow cooker. Add peppers, onions and barbecue sauce. Cover. Cook on high for 4 to 5 hours or until tender. Slice and serve with sauce.
Melt butter in frying pan. Add sugar and pecans. With heat on medium-high, cook 1 minute. Add bananas and stir until they are warm. Stir in vanilla. Pour in brandy and flame. (If gas stove, carefully tilt pan. With electric stove, use long stemmed match.) To serve, pour over pound cake or angel food cake. Serves 2. Add crushed pineapple for variety.
Cook grits slowly according to directions until only bubble breaks surface now and then, about 40 minutes. Stir often; add water if needed. Stir in butter and cheese. Season to taste with hot pepper sauce, nutmeg and white pepper. Cover and hold in a warm place, top of double boiler over simmering water. Saute bacon lightly, until edges are brown, not crisp.
Cook rice as directed. Cool. Chop olives and add to rice. Drain artichoke hearts, saving juice. Chop and add to rice.
Mix graham cracker crumbs, 1/2 cup sugar and oleo. Pat into a 9 x 13-inch pan. Bake at 375° for 8 minutes. Remove from oven and let cool. Combine cream cheese and milk. Beat until smooth. Add 2 cups sugar. Beat well. Fold Cool Whip into cream cheese mixture. Spread over graham cracker crust. Spread cherry pie filling on top.
Mix early and let age for at least 24 hours in refrigerator in a covered container. Serve with carrots, celery sticks, radishes, cauliflower, cucumbers and green pepper.
Mix pudding, milk and Cool Whip together. Put a layer of graham crackers in bottom of 9 x 13-inch pan. Pour half of pudding mixture on top. Make another layer of crackers and pour the remaining pudding mixture. Add another layer of crackers on. Use chocolate icing for topping.
Combine and gently mix all ingredients. Spread in the bottom of an ungreased 8 x 12-inch (2-quart) baking dish. Bake at 325° for 30 to 35 minutes, or until bubbly hot.
Cook sugar and corn syrup in a 3-quart saucepan until mixture boils. Remove from heat. Stir in peanut butter; mix in Rice Krispies. Press into buttered 9 x 13-inch pan. Let harden.
Mix the gelatin and water in saucepan over water at low heat 4 to 5 minutes, stirring constantly. Remove from heat. Stir in salt, lemon juice and Tabasco sauce. Gradually stir into mayonnaise in mixing bowl. Add onion and chill. Stir occasionally until slightly thickened. Add pickle, celery, cabbage and corned beef. Mix well. Chill in 6-cup mold.
In 9 x 13-inch pan, sprinkle nuts, then coconut. Prepare cake mix according to box directions. In separate bowl, mix cream cheese, margarine, sugar and vanilla. Spoon cake mix over nuts and coconut. Drop cream cheese mixture by spoonfuls over top of cake mix. Do not mix cake and topping. Bake 45 minutes at 350°.
In a wok, heat peanut oil on high. Stir-fry vegetables until crisp, placing the veggies that take the longest to cook in the middle of the wok until somewhat crisp. Then push the veggies out of the middle and up the walls of the wok to make room for the next veggie to go in the middle. Keep going in this manner until the last veggie has been added. Broccoli should be steamed and does not take long to cook, so it should be the last veggie you add. Add water to veggies and cover to steam until done. Add meat and cornstarch to mix. Stir until thick. Add cashew nuts. Serve over rice.
In heavy saucepan, melt butter and chocolate squares over low heat. Remove from heat; stir in sugar. Add eggs, one at a time, mixing with a wire whisk until smooth. Stir in vanilla. Add flour; mix well. Spread in greased 15x10x1 inch baking pan. Bake at 325° for 15-20 minutes or until set. Cool. Spread preserves over top of brownies in baking pan. Cut in half lengthwise and then crosswise to make 4 rectangles. Loosen edges. Stack 2 rectangles, preserves side up. Trim edges if necessary. Cut into 2x1 inch bars, separate and put on wire racks over waxed paper. Melt chocolate chips and drizzle over each bar. If chocolate is too stiff, add 1 t. melted shortening to thin. Chill bars to harden chocolate. Makes 40.
Cream the margarine, sugar, egg and coconut flavoring. Add the biscuit mix and potato flakes. Chill dough. Roll into small balls. Bake on greased cookie sheet at 350° for 12 minutes (or until edges turn a little brown).
Combine dry ingredients and cut in margarine. Add cheese, Rice Krispies and pecans. Put teaspoon size balls on cookie sheet. Mash with fork. Bake at 300° for 30 minutes. Makes 4 dozen.
Bake cake according to directions as sheet cake. Make glaze by heating Pet milk and sugar. When cake has baked, remove from oven and put holes in the cake immediately. Pour the glaze over the cake. When cool, top with Cool Whip. On top of this, put coconut, as much as you like. Refrigerate. It's delicious!
Mix Crisco and sugar. In cup, dissolve yeast in warm water. Add yeast and all other ingredients to Crisco mixture. Blend well. Store in refrigerator overnight. When ready to bake, roll out and cut with biscuit cutter or glass. Place on baking sheet. Let rise about 1 1/2 hours. Bake at 450° until done.
Put cabbage in casserole dish. Sprinkle rice over cabbage and fluff with fork to lightly mix. Saute hamburger and drain. Add soup and water; heat for a few minutes.
Soften ice cream slightly. Layer ice cream, strawberry on bottom, vanilla in the middle and pistachio on top. Sprinkle walnuts between each kind of ice cream. Can use a 10 x 14 dish or 2 smaller ones. Sprinkle nuts on top, then decorate with maraschino cherries. cover with plastic wrap or foil and freeze.
Mash avocados with lemon juice, salt and pepper. Combine in separate bowl sour cream, mayo and taco seasoning. Spread bean dip on serving platter, then avocado next. Next, layer sour cream mixture. Sprinkle onion, tomatoes and olives. Cover with shredded cheese. Serve with scoop Fritos or nacho chips.
Grind cranberries. Pour sugar over top and let set overnight. Dissolve jello in water. Add jello and remaining ingredients to cranberries and mix early in the morning. Serve at lunch.
Melt butter in 8 x 8 x 2-inch pan. Stir in brown sugar. Halve pineapple slices. Place in mixture. Center with 3 cherry pieces.
Slice apples into 8-inch square pan. Add sugar and cinnamon together. Mix together with brown sugar, flour, oleo and milk; spread over apples. Bake at 350° until apples are soft, about 45 minutes. Serve warm with milk or vanilla ice cream.
Cook potatoes in enough water to cover until soft; drain. Add other	ingredients and simmer over low heat about 20 minutes. Add more or less milk to desired thickness.
Preheat oven to 350°. Drain pineapple, saving 2 tablespoons of syrup. Melt butter in 10-inch skillet. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange drained pineapple on sugar mixture in skillet. Fill centers with cherries and spaces between with nuts. Set skillet aside.
Combine melted Crisco, cocoa and salt; then add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency. Frost 2 (8 or 9-inch) layers or a 13 x 9-inch cake.
Cook macaroni. Chip cheese. Place layer of macaroni, then layer of cheese. Salt each layer of macaroni. Then add layer of macaroni, then cheese. Beat egg with sweet milk. Add butter. Bake at 450° for 1/2 hour. Bake in oblong pan. Makes large pie.
Mix sugar, mustard and vinegar. Add onion juice and stir slowly. Add oil, beating constantly, then add poppy seed. Good on fruit or cabbage slaw. Keeps real good in refrigerator.
In a large mixing bowl, mix jello and gelatine together. Pour boiling water in and stir until completely dissolved. Pour into baking pan. Set in refrigerator until solid. Cut into shapes and enjoy!
Dissolve Jell-O and sugar in hot water. Let cool. Add lemon juice and Dr. Pepper.
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon, add chicken browning well on all sides. Remove to a 2-quart casserole dish as pieces brown. Cut potatoes lengthwise into 3 slices, add to bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions, sprinkle with poultry seasoning, salt, pepper, shallots and parsley. Top with the bacon. Cover, bake at 350° for 40 minutes.
Slice peaches and place in the bottom of greased pan. Beat eggs separately. Sprinkle the rest of ingredients over fruit. Melt shortening and pour over mix. Sprinkle with cinnamon. Bake at 350° for about 35 minutes.
Combine the first 6 ingredients; mix well. Combine sour cream, milk, dry mustard and pepper. Add to macaroni mixture; mix well. Spoon mixture into a lightly greased 2-quart baking dish. Sprinkle with crushed potato chips. Bake at 350° for 25 minutes, or until lightly browned. Yields 6 servings.
Cook macaroni for 15 minutes. Drain. Beat eggs well and add milk.	Put cooked macaroni in buttered dish and add eggs and milk mixture and 1 cup cheese. Salt.	Mix together. Top with 1/2 cup of cheese.	Bake at 350° for 1 hour.
Add grated cheese to flour, margarine and salt. Add Rice Krispies. Drop by teaspoonful on baking sheet. Bake at 350° for 10 to 12 minutes.
Mix cake mix and 3/4 cup evaporated milk. Spread 1/2 of batter in greased 9 x 13-inch pan. Bake 6 minutes at 350°. Melt caramels and 1/3 cup evaporated milk in top of double boiler. Sprinkle chocolate chips over baked layer, then spread melted caramels. Top with remaining cake batter. Bake 18 minutes at 350°. Makes 48 bars.
Melt on low heat in large pan the margarine, peanut butter and chocolate chips. Remove from heat. Add raisins, peanuts and Rice Chex. Mix well with wooden spoon. Put 4x sugar in 8-gallon trash bag. Pour in mix and shake until all covered.
Brown meat and onion; drain. Combine all ingredients. Pour into a casserole. Bake at 350°, or put in crock-pot. Otherwise, bake for 2 hours.
Beat eggs well; add sugar gradually. Add oil and anise; beat until smooth. Gradually add flour, salt, baking powder and anise seed, if desired. Drop 3/4 tablespoon of dough on already heated iron. Will work on either stove type or electric iron.
Peel potatoes and in two separate bowls, mash white potatoes and sweet potatoes. Add one tablespoon of butter to each and mix well. Add egg white and onion powder to the white potatoes. Add egg yolk and orange peel to the sweet potatoes.
Crush candy bars. Whip cream; fold in candy. Chill until serving time. Top each cake slice with a scoop of ice cream. Top with whipped cream mixture.
Mix ingredients in order given. Pour in a greased 9 x 13-inch pan, sprinkle top with a little cinnamon and sugar and bake at 350° for 35 to 40 minutes. May be served with whipped topping (Cool Whip).
Melt the butterscotch and chocolate chips together in top of a double boiler (until thoroughly melted). Stir in peanuts and noodles until well covered. Drop by teaspoonfuls onto waxed paper. Refrigerate until cool.
Brown sausage in ungreased skillet. Pour off fat as it accumulates. Mix sausage with rice, soup, onion and celery. Place in 2-quart casserole.
Combine all the items by hand. Bake in a greased Bundt pan until cake springs back at touch.
Boil sugar, vinegar, salt and pepper all together for 10 minutes; set aside for 5 minutes. Add Certo and food coloring if desired. Pour in hot jars and seal. Really good with dressing and meats; hot.
Cream butter and sugar. Add eggs; beat well. Add vanilla, flour, baking powder, baking soda and salt. Mix. Add chocolate chips, Cocoa Krispies and nuts. Mix together. Drop by spoonfuls on cookie sheet and press lightly with back of spoon. Bake at 325° or 350° for 12 to 15 minutes.
Preheat oven to 350°. Mix all ingredients well. Bake approximately 40 to 45 minutes or until toothpick comes out clean.
In a large pan, place dandelion greens, salt and water. Cook about 10 to 20 minutes or until greens are tender. Drain well.
Combine cabbage, meat bits and onions in a bowl. Place noodles, seed and almonds in a plastic bag. Mix oil, sugar, vinegar and seasoning in a jar and shake very well. Just before serving, mix the 3 together and enjoy!
Combine all ingredients, except chili sauce. Shape in a loaf in a shallow baking dish. Score loaf with wooden spoon and fill score marks with chili sauce. Bake at 350° for 1 hour. Serves 6 to 8.
Whisk together the first 7 ingredients for sauce. Cook butter, eggs, cottage cheese and parsley. Add 1 cup sausage to sausage and mix. Put a little sauce in a 9 x 13-inch pan. Roll egg and sausage mixture in flour tortillas. Place in pans. Cover with rest of sauce and cheese. Bake at 350° for 30 to 40 minutes.
Boil sugar in water for 3 minutes. Add jello and dissolve. Add juices and stir well. Pour into milk cartons and freeze. Remove from freezer 2 hours before serving. When ready to serve, add 1 quart of ginger ale to 1/2 gallon of punch. Mix to slush.
Soften cheese. Mix well by hand and form into ball. Roll in chopped pecans.
Combine meat, eggs, milk, bread crumbs and mustard. Mix thoroughly. Spread brown sugar in bottom of pan. Pack mixture firmly on top. Bake 1 hour at 350°.
Grate cheese. Make a paste of butter, seasonings and cheese. Spread thickly on bread and place a slice of bacon on top of each piece. Place in large pan and put under broiler until bacon is brown or bake in moderate oven (375°) for 5 to 8 minutes.
Sift flour, sugar and salt together in a large mixing bowl (set aside). In saucepan put 1 stick margarine, 1/2 cup shortening, 3 tablespoons cocoa and 1 cup water. Bring to a rapid boil and pour at once over flour and sugar, mix, stir well. Add 2 eggs to mixture and mix well. Add 1 teaspoon soda to 1/2 cup buttermilk or sour milk, 1 tsp vanilla and add to mixture. Mix well. Pour into a 16 X 11 or 12 X 18 inch pan and bake 20 minutes at 400°.
Mix orange juice, lemon juice and grenadine syrup. Pour over a block of ice to chill. Just before serving, add ginger ale or 7-Up. Garnish with fruit. This is a great thirst quencher. Plan on a double batch.
Combine eggs and milk. Beat with fork slightly. Add remaining ingredients except cereal and margarine. Pour into shallow 10 x 15-inch baking pan. Combine cereal and margarine and sprinkle on top. (It will puff up.) Bake at 350° for 1 hour, uncovered.
Mix all ingredients together and put in crust. Chill for 2 hours before serving. You can use lime lemonade and green food coloring.
Cut bread into pieces; mix with cheese. Spread into a greased 13 x 9-inch pan. Beat eggs and milk together. Stir in salt, pepper and mustard. Pour this over bread and cheese. Mix fried bacon pieces or ham through and sprinkle some on top (I use more bacon and ham for top). Refrigerate overnight. Bake, uncovered, for 50 to 55 minutes at 350°. Serve at once.