HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, combine flour, sugar and milk; mix well. Add peas and pepper; bring to a boil. Reduce heat; simmer for 10 to 12 minutes or until peas are heated through and sauce has thickened.	Yield:	4 servings.
Drain off all cans of beans. Add onion. Mix together remainder of ingredients. Add to beans and onion. Cover; put in refrigerator for several hours or overnight.
Boil onion, bacon, salt and pepper until onion is soft. Preboil squash; cool and slice lengthwise. Gut and mash. Add to onion mixture and heat until water is gone. Sprinkle salt on squash shells; put filling in and grate with Cheddar cheese. Bake at 400° until golden brown.
Cut round steak into serving-size pieces and brown on both sides in oil. Place in roasting pan or dish. Add onions that have been fried in oil and put on top of round steak. Add pepper and salt (if desired), mushroom soup and water. Soup should cover meat. Bake at 350° for 1 1/2 hours. May add carrots and potatoes and bake another hour or until tender. May also be served over mashed potatoes.
Prepare cake mix according to directions. When cake cools in a 9 x 13-inch pan, punch holes in cake with wooden spoon. Pour sweetened condensed milk over cake, then pour caramel topping over cake. Cover with Cool Whip and top with crushed Heath candy bars (crush candy bars in small pieces with a rolling pin before topping them on cake).
Rub ducks with bacon grease. Season with salt and pepper. Stuff each with onion, bell pepper, apple, garlic clove and celery. Place ducks in a Dutch oven and cover with water. Add bouillon cubes and 1/2 cup sherry. Cook for 2 hours on medium heat. Take ducks out of pan. Add green onions, mushrooms and rest of sherry to drippings. Simmer 15 minutes. Split ducks. Serve over hot rice with sauce.
Boil water and salt. Add noodles and onion. Boil gently for 5 minutes. Add cabbage and cook 3 to 5 minutes longer or until noodles and cabbage are soft. Drain well. Return to pan. Add yogurt, caraway seed and pepper. Heat through, but don't boil.
Preheat oven to 375°. Cook macaroni noodles. Combine soup, milk, tuna, salt, pepper and cooked noodles; mix well in casserole dish. Top with bread crumbs. Bake, uncovered, for 20 to 25 minutes.
Pour juice into a large heavy kettle. Add sugar and stir to mix. Place over high heat. Bring to boil; stir constantly. Stir in pectin. Bring to a full, rolling boil and boil hard for 1 minute. Remove from heat. Stir and skim for 5 minutes. Add almond extract. Pour into jars and seal. Process for 10 minutes in hot water bath.
Brown ground beef. Drain grease. Add pork and beans, diced tomatoes and onion. Simmer for 10 minutes and enjoy.
In small saucepan, simmer pineapple, flour and sugar until thick. Cool. Line graham cracker pie crust with bananas. Pour pineapple mix over bananas. Sprinkle with pecans. Cover top with Cool Whip.
Boil cranberries, sugar and water until tender. Dissolve Jell-O in hot water and add to boiled mixture. Cool and add rest of ingredients. Pour into a mold or casserole dish. Chill.
Combine broccoli, onions and broth. Bring to a boil and simmer 5 minutes. Pour into blender and puree until smooth. Melt margarine in a large saucepan. Add flour and mix. Stir in broccoli mixture. Add remaining ingredients. Heat slowly and simmer for 1 minute. This freezes beautifully.
Mix together first 4 ingredients. Dissolve baking soda in milk and add to mixture. Combine flour, salt and raisins and add to mixture. Refrigerate 4 or 5 hours. Roll into balls and press with fork. Bake in a 400° oven for 8 to 9 minutes. Makes 6 to 7 dozen cookies, depending on size.
Mix Hawaiian Punch and ginger ale, mixing 1 bottle of ale at a time. Mix in pineapple, tasting until it's punchy enough. Last of all, add orange juice. You might want to mix in 1 tablespoon of sugar.
Cream together butter and cream cheese until fluffy. Add eggs one at a time, beat after each. Add vanilla. Sift flours together and add gradually to mixture, mix until smooth. Bake at 325° for 1 1/2 hours.
Heat oven to 350°. Sprinkle 1/2 the nuts in a 9-inch ring mold, which has been greased. Combine sugar and cinnamon. Dip each biscuit in melted butter, then in sugar mixture. Place 12 biscuits in ring mold. Sprinkle with remaining nuts. Top with remaining coated biscuits. Bake 25 to 30 minutes. Turn onto a serving platter. Let pan remain for a few minutes to allow syrup to run over biscuits. Makes 6 to 8 servings.
Saute onion in margarine until tender. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat. Keep stirring until bubbly. Add 1 1/2 cups cheese; stir until melted. Add ham and potatoes; toss. Spoon into greased 2-quart shallow baking dish. Bake at 350° for 25 minutes. Sprinkle with remaining 1/2 cup cheese. Bake for 5 more minutes.
Combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins. Batter will be stiff. Drop by teaspoons onto cookie sheet that has been sprayed with Pam. Bake in 375° oven about 10 minutes.
In medium saucepan, cook and stir onion in margarine until tender. Stir in cream cheese. Gradually stir in soup and milk; beat with rotary beater until smooth. Add seasonings. Heat, stirring frequently, but do not boil. Makes 4 servings.
Cube bread (removing crusts is optional). Mix eggs, sugar and salt. Add to warm milk. Add vanilla. Place bread cubes in baking casserole dish. (Optional: Toss raisins with cubes.) Pour egg and milk mixture over bread cubes. Pour melted butter on top. Bake, uncovered, at 350° for 1 hour.
Boil beef roast and suet until tender. Remove from broth. Rub with ground mustard and brown beef in oven. Scrape liver to gristle. Put flour in mixing bowl; add liver, eggs, salt, pepper, onion, baking powder, basil, coriander and beef broth. Mix to a stiff dough. Drop by tablespoon into hot broth. Boil about 15 minutes.
Sit back and close your eyes and begin rhythmic breathing. Imagine a black screen in front of your eyes. Project on that screen some happy memory. Call up the scenes of a favorite vacation spot or bring to mind some other pleasant occasion. As you lead your mind from negative thoughts, you bring worry under control.
Melt chocolate and butter. Remove from heat and blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Blend in chocolate mixture. Pour into pie shell. Combine coconut and pecans. Sprinkle over filling. Bake at 375° for 45 to 50 minutes or until puffed and brown. Cool for at least 4 hours.
In small bowl, combine first 6 ingredients. Mix well. Gently fold in whipped cream; chill. Serve with sliced ham or ham loaf.
Combine ingredients in order. Whisk until well blended. Refrigerate at least 12 hours before serving. (The longer refrigerated flavors will blend more thoroughly.) Yield: about one quart.
Combine soup, Veg-All, milk, chicken and pepper. Spoon into pie crust. Cover with top crust and crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes. Serve.
Cream butter, egg and sugar. Mix soda with buttermilk and add to mixture. Add vanilla. Add enough flour to make dough, roll out and cut. Bake at 400° until brown.
Preheat oven to 350°. Sift the flour, baking powder and salt together twice. Set aside. In a small, separate bowl, beat the egg whites until stiff. Refrigerate beaten egg whites for later.
Cut rings and place in ice water (approximately 2 cups), that has been sweetened with a heaping tablespoon of sugar. Allow onions to soak in the refrigerator at least 2 hours before frying. Drain onions and dip in batter. Fry in deep, hot oil. Do not prepare batter until frying time.
Soak rice in 2 cups boiling water for 15 minutes. Drain, put rice and remaining ingredients in casserole dish and bake at 375° for 40 to 45 minutes.
Cook carrots until tender. Drain. Process carrots in blender or food processor until smooth. Stir in eggs and remaining ingredients. Spoon into lightly greased 1 quart baking dish. Bake at 350° for 45 minutes or until set. Serves 8. Delicious!
Add onions and salt to corn meal. Gradually blend in water until it forms a thick mixture that can be dipped by teaspoonfuls into a deep fryer of hot oil. (Canola is best!) Fry until hush puppies are brown and rise to the top of the pot. Drain well and enjoy.
Sprinkle yeast over water; let set 5 minutes. Add salt and oil. Stir. Add flour, little at a time until dough is soft and elastic. Knead; add more flour, if needed. Place in greased bowl. Grease top and let stand draft free for 1 hour. Punch down and divide into 2 parts. Press into 2 pizza pans, dusted lightly with cornmeal (may grease pans for extra crispy crust). Add pizza ingredients and bake.
Mix first 7 ingredients into balls; wrap with bacon and hold with a toothpick. Place in casserole and brown in oven for approximately 15 to 20 minutes and pour off grease, then add the following: mushroom soup, Worcestershire sauce and lemon juice. Add enough water to make it thin enough to pour easily. Pour sauce mixture over meatballs and bake 30 to 45 minutes at 350° to 400°.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix. Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk. Cover and place in 300° oven for 3 hours. Cook noodles and add to meat mixture or serve over rice.
Brown hamburger and sausage with onion, garlic powder and oregano. Drain off excess grease and add tomato paste, tomato sauce and 4 tomato sauce cans of water. Let simmer for 1 hour.
Let raisins and boiling water stand 3 hours. Grease and flour 3 cans (No. 2 cans, Campbell's chunky soup size). Preheat oven to 350°. Cream sugar, eggs, shortening and salt. Sift flour and soda together. Alternate adding raisin juice and flour mixture to creamed mixture. Add vanilla, nuts and raisins. Fill cans. Bake one hour at 350°.
Heat pineapple until hot at medium heat. Add jello, stirring until it melts. Add cream cheese, broken up in small pieces. Stir until melted. Set aside and let cool until you whip Dream Whip. Combine with gelatin mixture and refrigerate for 2 hours.
Mix all ingredients together. Bake in a casserole dish at 350° for 1 hour.
Blend lemon juice, salt, turmeric and soy flour. Pour into saucepan and cook over medium heat, stirring constantly, until thick. Cool. Return to blender and add, while whizzing garlic and oil. Chill.
Put the frozen vegetables in refrigerator 4 to 6 hours to thaw. Combine all ingredients except 1/2 cup of the Swiss cheese. Top the casserole with the 1/2 cup Swiss cheese and remaining onion rings. Bake at 375° until bubbles.
Prepare shells according to package directions. Drain. Combine remaining ingredients with cooked shells. Mix well. Chill. Toss before serving.
Brown meat and onion. In a 3-quart pot, place chili seasoning, stewed tomatoes, tomato sauce, beans and garlic salt. Add meat; bring mixture to boiling. Cover and simmer 30 minutes. Stir in olives and heat a few minutes longer. Serve topped with a dollop of sour cream and chopped green onion. Makes 6 servings. Good served with corn muffins or corn chips and lettuce wedges with a creamy dressing.
Make jello as directed on the box. Chill. Add cranberries. Add cream cheese (cut up into small pieces). Add celery and nuts, if desired.
Heat oven to 375°. Before baking, sprinkle with cinnamon and sugar, mixed. Use muffin cups; they freeze well. Makes about 20 muffins.
Combine all ingredients and beat at medium speed with electric mixer. Shape into ball, cover and chill. Serve with your favorite cracker.
Combine zucchini, bread crumbs, mayonnaise, seasoning, egg and onions. Shape into patties. Roll in flour. Saute in oil until browned.
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. Makes 8 servings.
Crust: Crush about 36 graham crackers to make 3 cups crumbs. Add 6 tablespoons sugar and stir 2/3 cup melted butter or margarine in. Press into pie dishes and freeze or buy already made.
Combine salmon and egg. Stir in remaining ingredients. Mix well. Put in loaf pan. Bake at 350° for 45 minutes. To make full loaf pan, double recipe.
Bring water and butter to a boil, then add your flour. Add eggs one at a time. Grease cake pan. Bake at 400° for 1/2 hour.
Mix sugar, margarine and salt until smooth. Use whisk beater. Add one egg at a time; mix well. Beat in milk and vanilla until smooth. Pour into pie shell. Bake at 425° for 25 to 30 minutes or until golden brown.
Boil chicken; debone and cut chicken in bite size pieces. Cook noodles in chicken stock; let noodles soak up as much broth as they will. Saute celery, onions and pepper in oleo. Combine all ingredients in casserole. Bake at 325° until heated thoroughly. Freezes well.
Combine all ingredients, except uncooked noodles and cheese. Simmer for 15 minutes. Pour 1/2 of mixture in a 13 x 9-inch pan. Layer 5 uncooked noodles in pan; add the remaining mixture and sprinkle cheese. Bake at 350° for 45 minutes.
Mix all dry ingredients. Add hot water. Stir until dough pulls away from sides of bowl. Knead with floured hands for 5 minutes until smooth. Add more flour if needed to reduce stickiness. Cover and let rest 5 minutes. Grease two large cookie sheets. Shape dough into 16 to 18 balls and place on cookie sheets. Let rise until doubled, 30 to 45 minutes, in a warm place. Bake at 350° for 15 to 18 minutes. Serve warm.
Mix vinegar, sugar and spices in a large pan. Peel the cucumbers and cut into quarters (lengthwise). Remove seeds from cucumbers (a grapefruit spoon is ideal for this job!). Cut the extra long pieces in half. Add the cucumbers to the vinegar-sugar mixture. Bring to a boil and cook for 10 to 15 minutes or until they seem a little soft (being careful not to overcook them as they will become mushy). Pack in jars and cover with hot liquids. Seal.
Unroll dough on a lightly floured surface and press seams together to form a 12 x 4-inch rectangle. Sprinkle cream cheese block with dill weed and gently press it in. Place cheese, dill weed side down, in center of dough. Bring up sides of dough snugly around cheese, pinching to seal.
Combine all ingredients from tomatoes to fresh basil in bowl and let set at room temperature for 1 to 2 hours. Saute carrots, celery and eggplant in skillet. Cook linguine. Add cleaned shrimp to skillet; as soon as shrimp turn pink, remove from heat. When linguine is ready to serve, drain and toss with tomato and cheese mixture and hot skillet contents. Sprinkle with Parmesan cheese.
Brown pork chops in skillet. Mix other ingredients together in baking pan. Put pork chops on top. Cover with foil and bake at 325° for 1 1/2 hours.
Mix cornstarch, sugar, salt and milk. Cook over moderate heat until thickened, stirring constantly. Add a small amount to beaten yolks. Return to hot mixture. Cook 1 minute. Add butter, vanilla and butterscotch pieces. Mix well. Pour into baked pie shells.
Cut wings into 3 pieces, discarding wing tip pieces. Place remaining pieces in foil-lined 15 x 8-inch baking pan. Combine remaining ingredients in a bowl. Brush over chicken. Bake at 350° for 1 1/2 hours, turning chicken and basting with sauce frequently. Serves 12.
Cook macaroni according to package directions. Drain. Cook meat and onion until sausage is browned. Drain. Add remaining ingredients and heat through. Serves 2.
Add eggs (slightly beaten) and cheese to hot grits. Stir until mixed well. Add remaining ingredients. Pour into greased casserole or oblong pan. Bake at 350° for 1 hour.
Saute onions, garlic and peppers in a few tablespoons of olive oil on medium heat for two minutes. Add more oil or chicken broth and mushrooms and sun-dried tomatoes and saute only until they are still crispy. Add chopped spinach, precooked pasta and additional olive oil and continue tossing until hot.
Mix butter and sugar until fluffy. Add rest of the dry ingredients. Use large (13 x 9-inch) pan. Grease well. Use 1/2 of the dry mixture and spread in cake pan. Pat down well. Spread out the date mixture on top. Then follow with rest of the dry mixture. Pat down lightly. Bake 25 to 30 minutes at 375°. Cut into bars while warm.
Sift dry ingredients together. Add slightly beaten eggs and fruit cocktail. Mix with spoon. Pour into greased, floured oblong pan. Bake at 375° for 30 minutes or until cake tests done.
Whirl or process ingredients until smoothly blended. If made ahead, shake well before using. Use over vegetables of your choice. Can top salad with crumbled Blue cheese too.
Mix oleo, sugar, eggs and milk. Add pineapple and juice and mix well. Add bread and mix until liquid is soaked into bread. Bake in an 8 x 12-inch pan at 350° for 1 hour. You can use less sugar.
Mix yellow cake mix according to directions on box for Bundt recipe. Bake in Bundt pan. Remove from pan.
Mix all ingredients well. The small amount of milk helps to mix. 2 pkg. dried beef slivered. Take the dried beef, lay each piece flat. Using a knife spread mixture (generous amount) on each slice. Roll these slices into individual rolls and refrigerate until firm. Remove and cut into 1 inch pieces. Serve using toothpicks.
Cream cheese with salad dressing. Add pineapple, nuts and cherries. Fold in whipped cream. Chill overnight. Serves 8 to 10.
Mix until moistened. Place in greased loaf pan. Bake at 400° for 40 minutes. Tastes good toasted.
Preheat oven to 400°. Mix all ingredients. Bake until done.
Cream shortening with sugar. Add cooked raisins and stir good. Add sifted ingredients. Bake at 350° for 10 to 15 minutes.
Cook zucchini and whole kernel corn. Drain the zucchini and corn. Mix eggs, onion, milk and salt. Pour egg mixture over zucchini and corn in a 2-quart casserole. Cover with Cheddar cheese. Bake in covered, greased casserole 30 to 40 minutes at 350°. Can be microwaved for 20 minutes.
Mix together and put in baking dish, top with Ritz cracker crumbs and 1/4 cup margarine. Cook about 20 minutes at 350°.
Drain fruit; mix well with sugar, flour and nutmeg. Place in greased baking dish (9 x 13-inch). Top with oatmeal mixed with flour and dash of salt. Top with 1/2 cup margarine that has been cut up into small squares. Bake at 350° for about 1 hour.
Add all ingredients to the cooked noodles. Mix well. Pour into very hot well-greased pan. Bake 1 hour in a 350° oven. Top will be brown.
Heat butter 30 seconds in an 8-inch round dish. Drain pineapple, reserving juice. Blend together butter, brown sugar and drained pineapple. Spread evenly in bottom of dish. Prepare cake mix as directed on package, substituting the reserved pineapple juice for water. Pour batter evenly over pineapple mixture. Cook 5 to 7 minutes, rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes until cake pulls away from sides of pan. Invert onto serving dish.
Mix all together. Shape in small balls and press lightly with a fork. Bake at 350° for 10 minutes.
Cream oleo and cream cheese until smooth; add vanilla. Gradually add powdered sugar and beat until creamy. Stir in nuts. Spread over cooled cake.
Prepare brownie mix and pudding according to package directions. Crumble brownies and Heath bars separately.
Salt, pepper and flour steak. Brown in hot fat. Arrange pepper rings, paper thin slices of lemon and slices of onion around top of steak. Put mushrooms on top of the steak. Cook covered in slow oven (275° or 300°) for at least 1 1/2 hours, adding small amounts of water when needed.
Drain and chill peas or beans. Combine all in a blender, except lime juice. Cover and blend until smooth. Transfer to serving container. Cover and chill. Just before serving, stir in lime juice.
Cream shortening and sugar. Add eggs and beat well. Add 1/2 dry ingredients sifted together. Add mincemeat and nuts; then add rest of dry ingredients. Drop by teaspoonfuls on a cookie sheet. Bake at 350° for 10 to 12 minutes.
Put all cans of beans in freezer 1 hour before you make the salad. This prevents them from falling apart when mixing. Mix all ingredients together and store in refrigerator.
Mix together. Put in greased 9 x 13-inch pan. Sprinkle with paprika. Bake at 350° for 1 hour.
Saute shrimp and onion together for 3 to 5 minutes. Add together mushrooms, salt, flour, cayenne pepper and sour cream. Lower heat until warm. Serve on bed of rice.
Mix cake as directed. Divide into 2 parts and put 1/2 in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Use a large skillet with cover. Heat olive oil and brown beef in hot oil until red of the meat disappears. Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers. Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat.
Cut up, wash and drain cauliflower. Mix all together. Chill in fridge before serving.
Mix together salad oil and sugar. Add apples in eggs and vinegar. Sift together flour, salt, soda, cinnamon, nutmeg and allspice. Add these to first mixture and beat. Add 1 cup nuts. Bake in a slow oven at 350° until done.
Melt butter, milk and cheese together in large saucepan or microwave. Mix with crabmeat and noodles. Place mixture in buttered 1 1/2-quart casserole and top with croutons. Bake at 325° for 45 minutes. Makes 4 to 6 servings.
Preheat oven to 325°. Mix flour and baking powder. Add crumbs and mix well. Add Eagle Brand milk, butter, and vanilla. Mix well. Add coconut and nuts. Drop by tablespoon onto greased cookie sheet. Bake 12-14 minutes. Do not over cook.
Mix chopped nuts, cinnamon and brown sugar together. Grease a large 11 x 16 inch pan with melted butter. Place 6 fila in pan, brushing each with melted butter. Sprinkle with thin layer of nuts and cover with 3 fila, brushing each with melted butter. Alternate in this way until nuts and fila are used, topping with 6 butter fila. Cut pastry into small diamond shapes. Bake in slow oven - 300° - for 1 1/2 hours until lightly browned. Remove from oven and cool. Pour warm syrup over pastry.
Prepare cubed eggplant. Prepare sliced zucchini. Cook all ingredients in a 12-inch skillet over medium heat for 10 to 15 minutes, stirring occasionally, until zucchini is tender. Serves 6.
Put everything in bowl except eggs. Mix and add 1 egg at a time. Add bits after all is mixed and in tube pan. Bake 1 hour in 350 degree oven. Bake in greased tube cake pan.
Cut bread 3/4 the way down. Mix next 5 ingredients together. Stuff the bread with cheese, then mushrooms and onion. Pour butter mixture over stuffed bread. Wrap in foil. Bake at 350° for 1 hour.
Cream butter, sugar and egg yolks. Add lemon juice, lemon rind, salt and flour. Mix well. Stir in milk. Blend in slivered almonds. Beat the egg whites until stiff. Fold into mixture.
Beat egg with milk. Add croutons; let stand until soft. Beat until fluffy. Add remaining ingredients; combine thoroughly. Shape into 24 balls. Place in shallow baking dish. Combine soup and water; pour over meat. Bake at 350° for 45 minutes. Serve over cooked noodles or rice.
Cut shortening into flour and salt. Mix eggs, vinegar and water. Blend together; refrigerate for 2 hours. Roll out. May be frozen unbaked. Makes 12.
Preheat oven to 400°. Brown beef and drain. Add green pepper and cook 2 minutes. Stir in water, paste and sauce mix. Cover and simmer for 10 minutes. Sprinkle parmesan over bottom of frozen pie crust. Spread meat mixture with 1 c. mozzarella. Repeat layers except mozzarella. Bake 15 minutes. Top with mozzarella. Return to oven and melt cheese.
Combine lemon jello, cold water, eggs and oil. Beat for 2 minutes. Empty cake mix in bowl; beat 1 minute. Pour into 9 x 13-inch pan. Bake at 350° for 45 minutes. Remove from oven and prick full of holes with fork. Combine confectioners sugar and juice of lemons. Pour over hot cake.
Slice apples thin. Combine sugar with oleo and eggs. Add all the dry ingredients. The mixture will be thick. Fold in apple slices. Spread in a greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Cool. Serve squares plain, with vanilla ice cream or whipped cream.