HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour and salt in a saucepan. Stir in cold water, egg yolks and milk. Gradually stir in boiling water. Cook, stirring constantly until thick and smooth. Remove from stove and add butter and vanilla. Cool. Spread in a baked pie shell and push bananas (slices) down into filling. Whip the cream and cover pie shortly before serving. Refrigerate.
Pour mixture of oil, dressing, seasoning and dill weed over pretzel pieces; stir. Place pretzels on flat cookie sheet; bake at 350° for 15 minutes. Stir once during baking time.
Into a 4-quart container, with a heavy bottom, put split peas, beef bone and cold water. Place container over medium heat and bring to boiling point. Reduce heat, cover and simmer.
Dump all together in a large bowl and mix. Spread into a 9 x 13-inch pan and cover with chopped nuts. Refrigerate overnight.
Cut biscuits into 1/4s and mix with the melted butter. Mix together the remaining ingredients. Mix with the dough pieces. Put into tube pan and bake at 375° for 25 minutes.
Roll out 1 cookie dough between wax paper. Put in bottom of ungreased 9x13 pan. Meanwhile, mix together cream cheese, sugar, eggs and vanilla. Spread this over layer of cookie dough. Roll out other cookie dough and pat on top of cheese mixture. Sprinkle with nuts over top if you wish. Bake 350° for 45 mins.
Saute onions in margarine until clear. Add shrimp; cover and cook until shrimp are pink. Add salt, pepper, garlic, mushrooms and soup. Simmer for 15 to 20 minutes. Add sour cream just before serving. Serve over rice or pasta. Garnish with chives. Serves 4 to 6.
Saute sausage and onions; drain and add to pie pan. Blend eggs, cream (milk), cheese, salt and pepper. Pour over filling. Bake until custard forms in 350° oven for about 35 minutes. Allow to cool. Cut in 6 to 8 slices.
Mix in bowl sour cream, mayonnaise and taco seasoning; set aside. Cut around avocado pit; scoop out and mash (don't use skin). Cut up in small pieces ripe tomatoes and olives. Cut scallions in small pieces. In long dish, layer ingredients: avocado, sour cream, mayo, taco seasoning mix, tomatoes, olives, scallions and Cheddar cheese. Serve with nacho chips and get ready to give out the recipe!
Mix ground round and pork. Brown. Add onion and celery; continue browning, until onion begins to look clear. Drain excess fat. Add all ingredients. Cover and simmer one hour.
Put broccoli, bacon, sunflower nuts, raisins and red onion slices in salad bowl. Combine Miracle Whip, sugar and vinegar. Pour over salad and toss.
Dissolve Jell-O in hot fruit juice. Add marshmallows while still hot. Dissolve. Cool in refrigerator until it begins to congeal. Whip until smooth. Add fruit and Dream Whip. Freeze.
Using muffin pans, put vanilla wafers in paper baking cups. Fill cups 2/3 full with cream cheese mixture (first 5 ingredients blended with mixer until smooth). Bake at 375° for 15 to 20 minutes. Top with pie filling and chill.
Preheat oven to 400°. Lightly oil or spray with nonstick spray a large baking sheet. Place kidney beans and oil in a medium bowl and mash with a fork or a potato masher. Sprinkle evenly with cumin, chili powder and garlic powder. Mix well. Add green chilies, mix again.
Mix lemon jello, pineapple juice and hot water and let congeal. Then whip. Add pineapple and beaten eggs. Arrange a layer of cake and layer of pineapple mixture in a large 9 x 13-inch pan which has been oiled. (Can be put in larger pan.) Serves 12.
Dice tomato, onion and cucumber in a large bowl. Crumble crackers in bowl; add mayo or salad dressing. Mix and serve.
Preheat oven to 350°. Mix all ingredients together and place in casserole that has been sprayed with vegetable oil. Bake for 35 minutes or until bubbling.
Heat oven to 350°. Grease a 13 x 9-inch pan. Combine eggs, sugar, oil and vanilla; beat until light and fluffy. Combine flour, cinnamon, baking soda and salt. Add to oil mixture; blend well. Stir in apples, walnuts and raisins. Spread in greased pan. Bake in hot oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan. Serve with vanilla ice cream if desired. Makes 16 servings.
Heat oven to 375°. In medium skillet, brown meat; drain well. Add broccoli, cheese, onion, sour cream, salt and pepper; mix well. Simmer 10 minutes.
Preheat broiler. Put steak on broiler pan. Broil 6 inches from heat, 3 to 5 minutes on each side, depending on desired doneness. Let stand 10 minutes. Slice steak into thin strips. Put steak, green pepper, basil, onion, dressing, salt and pepper in large bowl. Toss to mix. Add cheese; gently toss. Cover; chill. Separate lettuce. Arrange on serving platter. Spoon salad over lettuce. Garnish with tomatoes. Makes 4 servings. Prep. Time: 10 minutes. Cooking Time: 10 minutes.
Brown ground meat and diced onions in big frypan that has a cover. (Make sure the pan will hold all the ingredients, including the soup and extra water.) Drain off extra fat, etc. from ground meat. Pour in optionals (including liquid from cans). Pour in tomato soup. Add 1 can of water if no optionals were used. Pour in lots of chili powder. Add a dash of dry red pepper if you choose. Cover pot. Put on low heat. Taste after 15 minutes to see if you have enough chili powder. If not, add more. If too hot, add a little water if you must. This is ready in 1/2 hour, but is better if you let it simmer.
Peel potatoes and slice in casserole dish. Pat hamburger over potatoes. Pour vegetable soup and mushroom soup over top of hamburger. Sprinkle crushed chips on top. Bake at 325° for 1 1/2 hours. Serves 8.
Mix all ingredients except vanilla in a 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice water. Beat until frosting is smooth and spreading consistency. Stir in vanilla.
Mix ingredients. Add flour until thick. Hand roll balls and place 2-inches apart onto cookie sheet. Bake at 325° to 350° about 7 to 10 minutes until golden brown.
Cream together the first 3 ingredients, then add remaining ingredients. Mix well and drop by spoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix flour with sugar, dry milk, baking powder and salt. Stir in cereal and raisins. Mix eggs, bananas, butter and water; add to flour. Stir just until all flour is moist. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 50 to 55 minutes or until tester inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Wrap in plastic or aluminum and store overnight before slicing. Makes 1 loaf.
Mix ingredients. Bake at 350° for 20 minutes. Brown under broiler.
Brown roast on all sides. Place roast on large sheet of heavy-duty	foil in baking pan.	Sprinkle soup mix over roast. Spread canned mushroom soup all over roast. Seal foil securely over roast. Bake at 400° for 4 hours.
In food processor bowl, combine all ingredients except pie shell. Process until well-blended. Pour into unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes, or until knife inserted in center comes out clean and pie is golden-brown.
Combine cinnamon and applesauce in a plastic bag. Mix well. Put out on piece of waxed paper. Roll out to 1/4 inch thick. Cut with cookie cutters. Transfer to cookie sheet. Poke hole in appropriate place for ribbon. Air dry 2 to 3 days.
Mix all the ingredients together. For 1 cup of tea, use 2 heaping teaspoons, then share a quite moment with a friend.
Combine chopped vegetables, salt and sugar; simmer until mixture starts to thicken. Then add vinegar and spices and cook down until it becomes a thick sauce. Pour into hot, sterilized jars. Boil in jars for 15 minutes. This makes 3 quarts.
Preheat oven to 450°. In 13 x 9-inch baking pan, blend ingredients and add potatoes, turning to coat. Bake, stirring occasionally, 45 minutes or until potatoes are crisp. Serve with dressing.
In bowl with lid, add flour, salt and shortening. Shake it. Add ice water. Shake it until it thuds. Makes 2 (8-inch) pie crusts.
Mix well. Melt pat of butter in each muffin tin. Bake in 350° oven until golden brown, about 20 minutes.
Put flour and grease in pot and cook until dark brown; add salt and pepper to taste. When roux is almost dark, add onion and garlic. Always keep stirring to keep roux from sticking. Now, add your chili meat or whatever kind of meat you choose (deer meat is good). When meat is browned, start adding your beans, sauce and tomatoes. Add chili powder to taste and cook on low fire until desired. Now eat.
Grind vegetables, put in pan, add 1/4 cup salt and 3 quarts water. Let set 2 1/2 hours. Drain water. Add celery salt, ground mustard, vinegar and sugar. Cook 20 minutes.
Saute onion and butter. Steam rice. Mix all ingredients and bake at 350° for 30 minutes. Grate cheese and save a small amount to sprinkle on top.
Combine a little of each: grape juice, vinegar, mustard, mayonnaise, juice from 1 lemon, pepper, salt, ketchup, olive oil and a little piece of onion. Drink and in no time freckles will appear!
Mix melted butter into seasoning mix. Put all but 3/4 cup of the mixture in bottom of 9 x 13-inch pan. Pat it down. Save the rest for topping.
Mix first 3 ingredients together and form into balls the size of quarters. Brown on all sides. Pour off grease. Place onion rings over meat balls. Combine last ingredients and bring to a boil. Pour over meat balls and onions. Cover and simmer 30 minutes.
Mix ingredients together; pour over browned pieces of chicken in saucepan; simmer 1 hour. Great for leftover fried chicken.
Saute onion in butter with garlic powder and pepper. Add shrimp and stir-fry over medium heat about 5 to 10 minutes or until done. Remove shrimp with slotted spoon. Add wine and lemon juice (previously mixed) to remaining butter. Simmer 2 minutes. Serve on a bed of rice.
In a large skillet, heat the olive oil over medium heat. Add bacon, garlic, onions, and chilis, saute only until bacon begins to brown, 5 to 7 minutes. Add the tomatoes, breaking them up with your hands. Stir in spices. Boil until thick, 15 to 20 minutes. Stir in parmesan cheese just before serving. Serve over spaghetti, linguine, fettuccini, fusilli, or pasta shells. Serves 6.
Mix all ingredients together. Make into balls about 1-inch in diameter. Place on cookie sheet and bake at 350° for about 40 minutes. Serves 75 to 80 people.
Mix and pour over crust. Bake at 350° for 40 minutes. Sprinkle top with powdered sugar
Mix all the above together and put in a greased casserole. Bake at 350° for 35 to 40 minutes.
Mix ingredients altogether. Sprinkle nuts on top. Bake 30 minutes at 350°.
Mix all ingredients. Roll into small balls and place on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix together cream cheese, sour cream, taco seasoning and onion. Spread on tray. Top with tomato, cheese and green pepper. Serve with nacho chips.
Heat 2 tablespoons oil in wok or large skillet. Scramble beaten eggs. Remove and set aside. Heat the other 2 tablespoons oil to 400°. Stir-fry rice, breaking up lumps, turning quickly and constantly. When well heated, add salt, soy sauce, pork, onions and eggs. Stir-fry to heat thoroughly.
Beat eggs until foamy. Add oil, zucchini, sugar and vanilla. Mix lightly. Add flour, salt, soda, cinnamon and baking powder. Add nuts. Put in 2 greased loaf pans. Bake at 325° for about 1 hour, or until done (golden brown).
Brown ground beef and onion. Drain off fat. In a baking dish, layer in first beans, then meat mixture, followed by the spaghetti sauce. On top of the sauce, put the pepperoni, then the Mozzarella cheese. Sprinkle with Parmesan. Bake at 350° for 20 to 30 minutes.
In a bowl, combine the sour cream, soup and celery seeds. Stir in chicken. Pour into a greased (11 x 7 x 2-inch) baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Yield: 4 servings.
Cook macaroni and drain. In saucepan, heat the no bean chili, tomato juice, green chilies and green onions. Combine macaroni and chili mixture and 1/2 cup of cheese. Crush 1 cup tortilla chips and spread on bottom of 3-quart baking dish. Spoon in macaroni mixture. Top with remaining chips and cheese. Bake at 350° for 30 minutes. Garnish top with sour cream, tomatoes and cilantro. Makes 6 to 8 servings.
Mix cake mix and bake as directed on package. While cake is warm, poke holes all over with fork. Mix Jell-O with 1 cup hot water; stir in strawberry soda. Pour over cake. Mix vanilla pudding as directed on package; fold in Cool Whip. Spread over cake. Refrigerate.
Fill each cheesecake. Put dab of jelly (strawberry, raspberry, apricot, etc.) in middle and bake for 5 more minutes. WILL FREEZE GREAT!
Preheat oven to 350°. In sm. bowl, combine garlic and oil, mix well. In another small bowl, combine parsley, thyme, marjoram and paprika. Add Parmesan, mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides of slices with garlic oil. Sprinkle herd mixture between slices. Wrap each loaf in foil and bake about 10 to 15 minutes. Serve immediately.
In large frying pan melt butter or margarine. Add chopped garlic and cook until soft. Stir in flour and cook over low heat 1 minute. Gradually add clam liquid, half and half, wine, thyme and pepper flakes.	Bring to a boil and simmer for 2 minutes. Stir in clams, parsley, lemon juice and Parmesan cheese. Heat thoroughly. Add salt and pepper to taste.	Cook linguini.	Drain well. Pour sauce over pasta and mix gently.
Combine all ingredients in crock-pot; cook on low 4 to 8 hours.
Place cooked noodles in large casserole dish. Reames noodles are the best (frozen food department). Mix soup, milk (broth) and salt. Heat, stirring in cheese until melted. Add remaining ingredients. Pour over noodles. Top with buttered bread crumbs. Bake at 400° for 20 minutes.
Grease a 9 x 13-inch pan. Put pie filling in bottom of pan. Spread cake mix over cherries. Sprinkle nuts over cake mix. Pour butter over all. Bake 40 minutes at 350°.
Combine all ingredients in a bowl to blend. Fry as pancakes, as directed on biscuit package. Makes 16 servings.
Soak beans overnight, then cook in fresh water. Put cabbage, celery, carrots and tomatoes in large pot with 2 quarts of water, then cover and bring to a boil. Reduce heat to moderate and cook 20 minutes. Add beans, potatoes, macaroni, garlic and savory. Season with salt and pepper and cook 20 minutes longer, until macaroni and potatoes are soft. Heat oil in small pan and brown cubed bread until crisp, then add bread and oil to soup. Stir well; remove from heat and let stand, covered, for 5 to 10 minutes before serving. If thicker than desired, add water and reheat. Serve with grated hard cheese or Parmesan. Makes 4 to 6 servings.
Cream butter and shortening. Add sugar and cream, then add the eggs one at a time Sift dry ingredients together and add alternately with milk to creamed mixture. Add vanilla. Bake in a greased and flour 9 or 10 inch tube pan at 325 degrees for about 80 minutes or until done.
Beat sugar and eggs until smooth. Add flour, milk, vanilla, coconut, then butter. Grease 2 glass pie plates. Bake at 250° or 300° for 1 hour.
Layer ingredients in order in a 9 x 13-inch baking pan. Bake at 350° for 50 to 60 minutes. Cool and cut into squares.
Cook pasta 10 minutes in boiling, salted water; drain. Toss with butter and garlic powder. Pour in stewed Italian tomatoes and pasta sauce. Place in Pyrex dish and cover with cheese. Bake 30 minutes at 350°. Serve with sourdough bread, piping hot. Serves 6 people.
Preheat oven to 350°. Grease and flour loaf pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating vigorously after each addition. Blend in vanilla, then flour gradually. Mix well after each addition. Pour into prepared pan. Bake one hour or until test of cake shows it is done.
In microwave, heat cream cheese and butter until warm. Add corn and chilies. Bake at 350° for 30 minutes.
Melt candy bars with 1/2 cup butter. Cream remaining butter with sugar, then add eggs. Add flour and baking soda alternately with milk. Add melted bars, vanilla and nuts. Pour this into a greased and floured tube pan. Bake at 350° for 1 hour.
Cook the salt pork slowly in a large, heavy skillet. Add the onion, green pepper, potato and butter or margarine and saute slowly for 15 to 20 minutes or until potato is tender. Add salt, black pepper and corn and heat, stirring, until corn has thawed. Stir in parsley and milk; simmer gently, stirring, until corn is done. Do not boil. Serve at once.
Put apples in bowl; break eggs over apples. Add other ingredients; mix together. Bake in a greased, slightly floured pan. Bake at 350° for 1 hour.
Melt margarine in casserole dish. Add flour. Stir until creamy. Add corn and whipping cream. Mix well. Bake at 350° for 30 minutes.
Put water and butter in large pot and boil. Break up meat and cook 30 minutes. Add other ingredients. Simmer several hours. Add salt and hot sauce to taste.
Preheat oven to 375°. Stir together rice, onions, tomatoes, cheese, and 1 tsp. Italian seasoning. Place in a greased 9-inch x 13-inch baking dish. Top with chicken and remaining seasoning. Bake 40 to 45 minutes, or until chicken is done. Let stand 5 minutes.
Heat oven to 325°. Combine flour, baking soda and salt. Beat butter, margarine and sugars until fluffy. Beat in eggs and vanilla. Beat in flour mixture until just combined. Stir in chocolates. Drop by slightly rounded teaspoonfuls on ungreased baking sheets. Bake until edges are brown but centers are still slightly soft (10 minutes). Cool on baking sheets for 5 minutes before cooling on a rack. Makes 5 dozen cookies.
Combine Ricotta cheese, Parmesan cheese, cottage cheese and eggs. Spread a layer of uncooked noodles, then a layer of cheese mixture into 9 x 13 pan. Mix pasta sauce with dry sauce mix. Spread a layer of sauce over cheese. Add a layer of hamburger and then sprinkle with Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Cover and bake 45 minutes at 350°.
Mix all ingredients in bowl and beat until creamy and well mixed. Place in three 9-inch cake pans, well-greased and floured. Bake at 325° for 30 minutes.
Mix all ingredients. Pour into molds or 9 x 13-inch pan. Best if made night before.
Beat eggs. Add all ingredients except coconut and mix well. Stir in coconut and pour into baked pie shell. Bake at 350° until firm to the touch and nicely browned.
Beat the first 4 ingredients. Sift together the flour, salt, baking soda, cinnamon and baking powder. Add dry ingredients to egg mixture. Add the zucchini. Mix well. Add the nuts and raisins (optional). Bake at 350° for 1 hour.
Blend all ingredients until very smooth, then add 1 1/2 cups boiling water. Heat in heavy saucepan until thickened, stirring continuously.
Brown beef and sausage; drain. Melt cheese in microwave. Mix all ingredients together. Keep hot in crock-pot. Serve with nachos.
Lightly grease slow cooker. Layer half of each ingredient in the order listed. Repeat layers. Cover and cook on high setting for 1 hour. Reduce to low setting. Cook 5 to 6 hours or until potatoes are tender. Stir before serving.
Dissolve gelatin in hot water. Add sugar and stir until it is dissolved. Add the other ingredients. Refrigerate until partly set. Stir and return to refrigerator until set. Serve on lettuce.
Mix and pour over pretzels. Stir well until pretzels are all coated. Spread on a cookie sheet and bake for 5 minutes at 250°, stirring at least one time. Store in a salad container such as a plastic jar or Baggies.
Cut each biscuit into 4 pieces. Mix cinnamon and sugar. Roll cut biscuit pieces into a ball and toss in cinnamon sugar. Place coated biscuits into tube pan. Melt margarine and pour over biscuits. Bake at 350° for 30 minutes.
Combine cheese and peanut butter. Beat until light and fluffy. Gradually add topping and powdered sugar. Spoon into cooked crusts and freeze 8 hours or overnight. Makes 2 pies.
Preheat oven to 425°. Grease 8-inch round cake pan. Melt brown sugar and butter or margarine together; add flour and chopped nuts; mix well until crumbly. Set aside. In bowl, stir muffin mix, dates and milk until moistened. Evenly pour half of batter into prepared pan and top with half of streusel mixture. Spread remaining batter over top and sprinkle with remaining streusel. Bake 20 minutes or until golden brown. Let stand 10 to 15 minutes before serving. Serve warm.
Bring to boil margarine, water and cocoa. In separate bowl mix together well, flour, sugar and salt. Pour margarine and cocoa mixture into flour and sugar mixture, blending well, In separate bowl, beat eggs, sour cream and soda. Add egg and sour cream mixture to chocolate and flour mixture. Pour into a greased cookie sheet (18 x 18 inches) 1 inch deep. Bake 20 minutes in a 400° oven. While cake is baking make icing.
Prepare yellow cake mix as directed on package. Add butter and beat together cream cheese and eggs. Add powdered sugar. Bake at 350° for 40 minutes in 9 x 13-inch pan.
Cream oil and sugar. Add other ingredients and mix well. Put in a greased and floured Bundt pan and bake at 325° for 1 to 1 1/2 hours. Leave in pan for a little while, but loosen cake from sides. Top with following glaze.
Pour cooking oil in skillet, add cut-up onions and tops to oil and cook for 2 minutes (over low heat). Add cut-up ham, cook for a minute or 2. Add frozen peas and the cold cooked rice. Mix well and heat until rice is hot.
Mix first 2 ingredients for filling. Spread filling over tortillas and roll up. Slice about thickness of your finger and arrange on serving plate. Serve salsa, green onions and olives; let people put on as much as desired.
Measure 3 cups flour by spooning lightly into a cup. Combine flour, yeast, sugar, salt and baking soda. Combine milk and water and heat to 120° to 130°. Add to dry mixture and beat well. Stir in enough more flour to make a very stiff batter. Spoon batter into 2 greased loaf pans that have been sprinkled with cornmeal. Sprinkle tops with cornmeal, cover, and let rise in warm place for 45 minutes.
Melt cream cheese and oleo in double boiler. Mix flour, salt and milk and add to cream cheese. Add the corn and peppers to the mixture. Pour in casserole and bake at 350° for 30 minutes.
Mix first five ingredients. Put in greased casserole dish or roasting pan. Place chicken on top. Sprinkle onion soup mix on top of chicken. Seal with aluminum foil. Bake at 350° for 1 hour and 35 minutes. Take off foil and let brown for 10 to 15 minutes. Serve.
Shake together biscuits and 4 tablespoons cinnamon. Grease tube pan (option, put nuts in bottom). Drop mixture in pan. Take 1 1/2 sticks of butter (not margarine), 2 large tablespoons cinnamon and 1 cup sugar. Heat in a saucepan. Pour over biscuit mixture. Bake in a 350° oven approximately 45 minutes.
Mix 1 cup sugar with 1 teaspoon cinnamon in a bowl. Open 1 can of biscuits at a time. Cut each biscuit into 8 pieces. Coat pieces of biscuit with cinnamon-sugar mixture. Put into Bundt pan that has been greased and layer with 1/2 cup pecan pieces. Mix in a boiler the last ingredients. Bring to a boil and pour over biscuits. Cook at 350° for 35 minutes. Let set in pan for 10 minutes. Better to serve hot.
In saucepan, combine beef, soup and broth. Simmer, covered, for 20 minutes, stirring occasionally. Add corn and uncooked macaroni. Turn into a 2-quart casserole dish. Cover and bake at 375° for 50 minutes. Toss together crumbs and melted butter. Sprinkle on top of casserole. Bake, uncovered, for 10 minutes more. Serves 4 to 6.
Melt margarine in large skillet over medium heat. Add chicken. Brown on both sides and remove from pan. Put onion, peppers and garlic in pan. Saute, stirring constantly, until onions are translucent. Return chicken to pan. Pour in tomatoes. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes. Cover with fresh parsley. Serve over rice.
Mix all ingredients together. Place in tube pan. Put in cold oven. Bake 1 hour and 20 minutes at 350°.
Mix bread crumbs, cracker crumbs, egg, lemon juice and soup together. Add salmon, salt and	pepper, mixing well. Pour into baking dish. Bake at 400° for 30 minutes.
Mix all ingredients together in skillet. When it begins to boil, cook one minute, stirring over fire constantly. Let cool and spread.