HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oil; beat in eggs. Measure and blend dry ingredients together. Add to sugar, oil and eggs. Fold in pineapple with juice, vanilla, carrots and nuts. Bake in 3 (9-inch) pans at 350° until done when tested with toothpick.
Mix all ingredients. Bake at 350° in greased and floured 13 x 9 x 2-inch pan for 30 minutes. Cool and cut in squares.
Partially defrost hash browns. Mix potatoes, 1/2 cup melted oleo, cheese, onions, sour cream, soup and spices. Put into greased 9 x 13-inch dish. Sprinkle with corn flakes; pour 1/4 cup melted oleo over flakes. Bake at 350°, uncovered, for 1 hour and 15 minutes.
Mix milk, sugar, cornstarch, oleo, salt and vanilla. Mix well. Pour over berries in unbaked pie shell. Bake at 350° for 45 to 55 minutes or until custard is firm. Truly different!
Cream rest of ingredients and pour on top of first mixture. Bake at 350° for 45 minutes.
Use 2/3 of soft margarine with cracker crumbs making crust. In mixing bowl, mix sugar, eggs and the rest of your margarine. Mix well. Slice bananas over mixture. Then layer pineapple over bananas, then Cool Whip and place cherries and pecans on top.
Sprinkle meat generously with salt, pepper and ground allspice. Place in crock-pot on high setting. Add 1 cut up onion and minced garlic. Add carrots, celery, bay leaf, 3 or 4 peppercorns and 4 whole allspice. Add tomato puree and sugar. Add beef gravy, leave on high for 2 hours, then turn down to low. Set for 7 hours. Boil noodles. Strain sauce if you desire. Serve over noodles. Top with grated cheese.
Use a large serving platter and layer starting with bean dip. Spread evenly over platter. Combine taco seasoning mix with sour cream and make second layer. Continue layering ingredients as listed above. To serve, slide chips in side of dip around edge of platter. The guacamole may be left off.
Combine all ingredients and pour into a greased 8 x 11 inch baking dish. Bake at 350° for 40-45 minutes. Let stand about 15 minutes to set and then serve. You may substitute broccoli for the zucchini.
Sift together flour and sugar. Fold in butter. Place in a 9-inch round tin. Pat down; poke with a fork. Bake at 350° until golden brown, 25 to 30 minutes. Cut when hot. Cool on baking rack. Serves 8.
Spread softened cream cheese in bottom of a pie plate. Layer chili and chopped green chilies. Sprinkle grated cheese on top. Bake in a 325° oven for 25 minutes. Serve with large Fritos.
Combine brown sugar, walnuts and cinnamon; mix well. Sprinkle evenly over batter. Cover and chill overnight. Uncover and bake at 350° for 35 to 40 minutes. Serves 15.
Combine cornstarch and 1/4 cup apple juice. Set aside. Combine remaining juice and next five ingredients in a pan. Let boil and reduce heat. Simmer. Stir in 1 cup starch mixture. Cook over medium heat, stirring until mixture boils for 1 minute. Stir until thick and bubbly. Remove and pour in a pan coated with vegetable cooking spray. Set aside.
In large mixing bowl, combine dry cake mix, melted margarine and one egg, beating until combined. Reserve 1 cup of mixture. Spread remaining mixture in an ungreased 13 x 9-inch baking pan, pressing to form an even crust.
Mix all the ingredients together. Pour into 2 greased loaf pans. Bake at 325° for 30 minutes.
You will need one pint size zip type plastic bag and 1 gallon size zip type plastic bag.
Cream butter and sugar together. Add eggs 1 at a time, beating well after each. Add flour, cocoa and milk alternately. Add soda mixture, extract and food coloring. Pour into 3 (8-inch) cake pans.	Bake at 350° for 25 to 30 minutes. Cool.
All ingredients are to be at room temperature. Dissolve yeast in two tablespoons warm water. Mix 2 cups of flour with remaining ingredients. Add yeast mixture. Up to this point, a mixer can be used. Add 1 1/2 cups of the remaining flour. Allow mixture to stand for an hour. (It may be refrigerated.) Preheat oven to 350°.
Melt butter or oleo; add onion, garlic, celery and apple. Cook and stir for 5 minutes. Sprinkle with flour and curry. Add salt, pepper and bay leaf. Add chicken broth and stir until sauce thickens. Cook over low heat for 10 minutes; add chicken, cream, chutney and cook for 1 minute. Pour into casserole; fill so pastry doesn't sag. Cool some before covering with pastry; brush rim with egg yolk. Leave margin with pastry; then trim. Cut slits in pastry. Place dish under casserole. Bake at 350° for approximately 45 minutes.
Combine all ingredients; stir. Stir in sugar to taste. Chill. Serve in a tall glass on ice.
Pour chilled evaporated milk into a medium size bowl; whip with an electric mixer until soft peaks form, approximately 1 to 2 minutes. Mix water, lemon juice and gelatin in microwave bowl; heat on High for 1 minute. Stir to dissolve gelatin. Mix whipped milk, sugar, food coloring and gelatin mixture with mixer until thoroughly blended. Pour into pie crust; cover and chill until fully set (1 hour).
Tear angel food cake into pieces. In a large bowl, mix pudding and milk. Beat well. In a medium bowl, mix glaze and condensed milk. In a large brandy snifter or glass container, assemble, beginning with	cake, then the glaze mixture, then pudding. Continue	to layer. When all are used, top with whipped topping and garnish with fresh strawberries. Refrigerate several hours or overnight. Serves 8 to 10.
Beat together first 4 ingredients. Add remaining ingredients. Grease and flour 2 loaf pans. Start in cold oven, then bake at 350° for 1 1/4 hours. Freezes well. Serve with strawberries, ice cream, anything you like!
Combine all ingredients in crock-pot. Cook on low setting for 7 hours or more.
Break pretzels into bite-sized pieces. Melt butter. Add Soup mix and chili powder. In very large bowl, pour mixture over pretzels. Stir until coated. Put in large roasting pan. Bake 1 hour at 250 degrees. Stirring 2 - 3 times. Cool 1 or 2 hours. Put in covered container.
Heat oil in heavy large saucepan to 350°. Add noodles and cook until puffed and crisp, about 5 seconds. Do not let brown. Using slotted spoon, transfer noodles to paper towels. Whisk rice vinegar, soy sauce, garlic, wasabi and red pepper in medium bowl. Gradually whisk in both oils. Heat 1/4 cup dressing in heavy large skillet over high heat. Add chicken and saute until cooked through, about 5 minutes. Transfer chicken to small bowl. Cover and refrigerate until well chilled. (Can be prepared 4 hours ahead. Let noodles stand at room temperature. Keep chicken refrigerated.) Combine noodles, chicken, lettuce, bell peppers and herbs in large bowl. Toss with enough remaining dressing to season to taste. Divide salad among plates and serve. Makes 6 servings.
Preheat oven to 350°. Mix flour, pecans and butter. Mix well. Pat this mixture into bottom of 10 x 13 pan. Cook for 15 to 20 minutes. Take out and cool thoroughly. Mix cream cheese, 8 ounces Cool Whip and sugar. Spread over cooled crust. Mix chocolate pudding and sweet milk. Pour this over cream cheese layer. Top with Cool Whip and garnish with nuts.
Cream oleo and sugar. Add egg and beat well. Sift flour and baking powder and add alternately with milk. Pour over rhubarb. Bake for 50 to 60 minutes at 350°. (Any other fresh fruit or canned can also be used.)
Combine sifted flour with baking powder and salt. Cut in Crisco as for pastry. Add water to beaten egg and combine with flour mixture. Roll out very thin on floured board; cut into squares. Add to simmering pot pie ingredients, cooking until done.
Combine with hamburger, cook for 1/2 hour more. You can double recipe, as it freezes well.
Mix salt, pepper, vinegar, oil, water and sugar; bring to a boil. Cool and pour over combined vegetables. Store in refrigerator.
Cook chicken and tear meat off bone. Mix celery, onion and celery seed in broth after removing chicken. Bring to boil. Add fettucine noodles. Let cook for 1 hour. Serve while hot.
Mix soups, broth, rice, bell pepper, shallots and parsley together. Mix well. Season pork chops. Place mixture in large casserole dish. Put pork chops on top of mixture. Bake at 350° for 1 hour covered. Remove, cover and bake for 20 minutes longer.
Drain peas and beans. Rinse with cold water and drain again. Combine with all remaining ingredients. Stir gently to mix well. Chill several hours or overnight. Serve as a side dish or salad. Since this combination contains no eggs or mayonnaise, it is a good choice for picnics or cookouts.
Cut chicken fillets into small strips. Place in dish. Sprinkle with ginger. Chill in refrigerator for 2 hours. Remove ginger. Add seasoned salt, brown sugar and pepper; mix well. Heat sesame oil and vegetable oil in wok. Add chicken mixture; stir-fry until 3/4 cooked. Add onion and soy sauce. Stir-fry until chicken is tender. Drizzle with lemon juice; mix gently. Remove from heat. Serves 4.
Mix well and pour in baking dish. Bake at 350° for 1 hour.
Preheat oven to 325°. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, vanilla and 1 tablespoon of water. Beat until thoroughly combined. Beat in remaining flour. Stir in pecans.
Place a layer of uncooked lasagna noodles on bottom of an ungreased 9 x 13-inch pan. Sprinkle with 1/2 pound raw ground beef. Add 1/2 jar of spaghetti sauce, then 1/2 of cottage cheese. Repeat. Bake in a 350° oven for 1 hour. Add Mozzarella cheese last 20 minutes of baking.
Core each apple. In center, put butter, raisins and sugar. Pour just about 1/2 water in pan. Baste apples as they cook.
Cream Crisco, sugar and margarine. Add eggs and flour alternately. Add flavorings. Bake at 325° about 1 hour. Add about 2 tablespoons flour for high altitudes.
Mix hash, catsup, onion, parsley flakes and oregano; spread on muffin halves. Top with cheese strips. Broil 8 to 10-inches from heat until cheese is melted and hash mixture is bubbly and hot.
Cook macaroni according to package directions; drain. In saucepan, melt butter or margarine. Blend in the flour, salt and pepper. Add milk all at once. Cook. Stir until thickened and bubbly. Stir in 1 cup of the cheese until melted. Combine macaroni and cheese sauce. Turn into a 1 1/2-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake in a 350° oven for 30 minutes. Makes 6 to 8 servings.
Mix softened cream cheese with 1 cup Cool Whip and sugar. Beat well and spread over the crust. For next layer, mix pudding with milk. Beat until thickened and spread over cream cheese layer. Spread remaining Cool Whip over this and sprinkle with coconut. (Chocolate pudding mix works well, also.)
Mix chicken, pineapple, oranges, celery, olives and green onions in a large bowl. Stir in mayonnaise and mustard together and gently stir into chicken mixture. Cover the salad and refrigerate.
Butter baking dish. Slice zucchini into 1/2-inch slices. Parboil until it changes color; let cool slightly. Blend together soup and melted butter. Layer zucchini, tomatoes (sliced), thinly sliced onions, sauce and half of the cheese; repeat. Bake at 350° for 1/2 hour.
Grease casserole dish. Empty pie filling. Add pineapple with juice. Spread cake mixture on top; press down evenly. Melt margarine; drip over cake mix. Spread pecans on top. Bake at 350° for 30 to 35 minutes.
Combine prepared vegetables in a large bowl. Combine remaining ingredients in a saucepan; bring to a boil, stirring occasionally. Pour over vegetables and toss. Chill well. Yields about 12 servings.
Sift flour, baking powder, soda and salt together. Blend shortening, sugar and eggs; add flour mixture and then add oats, vanilla and chocolate chips. Drop from a spoon on a cookie sheet and bake about 10 minutes in a 350° oven until edges begin to brown.
Spread pie filling in bottom of 9 x 13-inch pan. Pour dry cake mix on top, spreading evenly. Add pecans. Pour margarine on top and bake at 350° for 45 minutes.
Mix all ingredients together. Bake at 350° for about 35 minutes in 3 (8-inch or 9-inch) pans.
Separate eggs, beat yolks and honey until light and creamy. Add carrots, nuts, flour and cinnamon. Beat egg whites until stiff. Fold into mixture. Pour into 9 x 9-inch glass baking dish. Bake 45 minutes at 350°. When cool, top with mixture of softened cream cheese mixed with lemon and orange.
Cook beans in a large pot of boiling water until just tender, about 5 minutes. Drain and rinse; melt butter in skillet. Add oil and beans. Toss until heated through. Add walnuts and parsley.
Drain raspberries; drain pineapple (reserve juice). Add orange juice to reserved pineapple juice. Dissolve jello in the boiling water. Add juice and chill until partially set. Add raspberries and pineapple. Chill until set.
Melt butter. Grate onion. Mix butter, Worcestershire sauce, cheese, poppy seed, mustard and onion together. Slice buns in half and lay top part of buns aside.
Brown ground beef (drain). Combine Ro-Tel tomatoes and cream of chicken soup. Simmer 15 minutes. In 13 x 9 x 2-inch pan, put one layer of Doritos and 4 slices of cheese, then put enough of the Ro-Tel mixture to cover chips and cheese. Repeat until mixture is gone. Bake at 350° for 25 to 30 minutes. Serve with salsa and sour cream.
In casserole dish, layer corn chips or taco shells, lettuce, tomatoes, cheese and chili.
Pour both cans of clams, plus the liquid from one of the cans, into a large mixing bowl. Crush crackers with rolling pin or blender, but not too fine. Add crumbs and seasonings to clams. Add melted butter and mix very thoroughly. Mixture should be thick enough to hold its shape when formed into little balls. If it is too liquidy, open second box of crackers, crush and add a few at a time. Shape mixture into 3/4-inch balls. Put balls on an ungreased cookie sheet and bake at 325° for 12 or 15 minutes. Place on a hot tray and serve with fancy toothpicks. Makes about 70, depending on how small you make them. Make the day before and refrigerate overnight in covered container. This allows seasonings to blend.
Stir sugar, syrup and water well before putting on stove. When it starts to boil, cover for 3 minutes. Uncover and cook to 265°. While syrup is cooking, beat egg whites in electric mixer bowl; add salt and vanilla. When hot syrup reaches 265°, pour from height of 1 foot into beaten egg whites (keep beating until stiff enough to hold shape when dropped from spoon and loses it gloss). Add walnuts while syrup and egg whites are being beaten together.
Brown ground beef with onion; drain. Add taco seasoning and water. Simmer 15 to 20 minutes; add refried beans. Crush Doritos in bottom of 9 x 13-inch pan. Spread meat mixture on top, then cheese. Cover with foil. Bake at 350° for 30 minutes. Top with chopped lettuce and chopped tomatoes.
Cook ground beef, onions, and salt until browned. Drain. Mix with rest of ingredients and simmer for 1 or 1 1/2 hours.
Combine margarine and the 1/4 cup sugar with fork. Blend in flour until crumbs form, then mix thoroughly with hands until soft dough is formed. Press into 9-inch square or 7 x 11 pan. Prick dough with fork. Bake 12 to 15 minutes in 350° oven. Remove from oven and spread with pineapple evenly (use juice for drinking). Combine beaten egg with sugar and melted margarine; stir in pineapple. Spread mixture evenly over pineapple. Return to oven and bake 17 to 20 minutes, until topping is nicely browning. Cool in pan, then cut.
Preheat oven to 350°. In large bowl beat eggs and sugar together. Add oil, juice and vanilla; beat well. Put apples in medium bowl with sugar and cinnamon; toss and set aside. Grease and flour 10-inch Bundt pan. Pour half the batter; top with half the apples. Pour rest of batter on top; add the rest of apples. Bake 1 hour or until knife in center comes out clean.
Put whole crackers on jelly roll pan; spread pecans all over. Mix butter, margarine and sugar in small pan, bring to boil and boil for 3 minutes. Pour over crackers and nuts. Bake at 350° for 10 minutes. Meanwhile, break Hershey bars into small pieces. Put on top of crackers as soon as they come out of oven. When chocolate melts some, swirl all over crackers. Put all in refrigerator for about 15 minutes. Break into pieces. Keep in tin. Can be frozen.
About 2 1/2 hours before serving, in a greased 13 x 9 x 3-inch baking dish, place 6 slices of bread. Cover with hot dogs and cheese. Top with the rest of the bread. Pour on combined mixture of eggs, milk, salt, pepper and dry mustard. Refrigerate 1 hour. Preheat oven to 350°. Bake franks for 1 hour before serving.
Combine first 6 ingredients in Dutch oven. Mix well. Stir in frankfurters. Bring to boil; reduce heat and simmer 20 minutes.
Bake at 350° for 1\2 hour. Serve with assorted cut up vegtables.
Mix well. Chill dough. Roll thin and cut with cookie cutters. Bake 8 to 10 minutes at 375°.
Mix all ingredients together. Spray loaf pans with Pam and add mixture 3/4 full. Bake at 300° for 1 hour or until the toothpick inserted in center comes out clean. Good luck!
Mix meat loaf and bake at 350° for 1 1/4 hours or until no pink remains. Drain; spoon pizza sauce over meat loaf and sprinkle cheese over top. Return to oven for 10 minutes.
Cut bacon into halves. Wrap artichoke with bacon and secure with toothpick. Broil until bacon is browned, about 5 minutes.
Brown and drain sausage and onion. Heat Ro-Tel and cream of mushroom soup. Add cheese. Stir until melted. Serve with chips.
Scald milk and dissolve shortening in it. Strain mashed potatoes through sieve into milk; let cool. Beat egg in large bowl; add sugar, salt and milk mixture. Then add dry yeast, which has been dissolved in 1/2 cup hot water. Add 1 cup flour at a time, mixing well. Rub top of bread and sides of bowl with shortening and let rise in warm place until double in size (about an hour). Punch down and shape half of dough into 36 small balls. Put 3 balls into each cup of 12-cup muffin tin. Let rise again for about an hour, then bake in 375° oven for 20 to 25 minutes.
Beat cheese, sugar and milk until blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator. Use to dip cookies, cake cubes, fresh fruit, pretzel sticks, etc. Makes 2 cups. Contains approximately 6 calories per teaspoon.
Melt butter. Add milk, cocoa and sugar. Boil 1 minute. Remove from heat; add peanut butter and oats. Mix well. Drop from spoon onto wax paper.
Beat egg whites; slowly add sugar, then vanilla. Add crackers and nuts. Bake in a buttered pie tin 1/2 hour at 300°. Cool; top with sweetened strawberries and whipped topping.
Mix the dry ingredients. Whisk egg white until frothy. Mix in nuts until well coated. Spread on cookie sheet. Bake at 325° for 20 minutes. Remove; cool on foil.
Put 2/3 of almond bark and chocolate chips in bowl. Microwave 2 1/2 to 3 minutes to melt. Put half of this on wax paper lined 9 x 13-inch pan. Cool in refrigerator until hard. Let the rest set at room temperature. Microwave other 1/3 of almond bark for 1 to 1 1/2 minutes, until soft. Add coloring and flavoring. Add cream until smooth enough to spread on chocolate layer. Cool and top with the rest of chocolate. Cool. To cut, bring to room temperature.
Mix ingredients in order given. Roll and cut with cookie cutters. Bake in 350° oven. Watch closely to not overbake. Decorate as desired.
Cover bagels with pizza sauce and cheese. Add choice toppings (sausage). Cook in oven until cheese is melted and bagel is warm.
If you can't get capers and chow chow pickles, use 2 tablespoons Durkee dressing and 1/2 cup chopped sour pickles. Salt and pepper to taste.
Dissolve yeast in warm water in a large bowl. Mix the rest in well. Put in a well-greased bowl and cover and let rise in a warm place until doubled in bulk. Put in refrigerator until ready to use. Will keep for a week. When ready to use, take out what you want to let rise about 1 hour. Makes about 4 dozen rolls.
In a large pan, fry the hamburger, sausage and onion. Drain fat. In a large pot, add the beans and tomatoes. Add the meat and stir. Add tomato juice to desired thickness. Add the chili mix seasoning and garlic salt. Simmer and serve. Garnish with Fritos and American cheese.
Mix first 3 ingredients and spread onto tortillas. Sprinkle with remaining ingredients. Roll tightly. Wrap each in wax paper and chill 2 hours. Slice into 1-inch rolls and serve.
Slice cucumbers very thin. Pour salt over sliced cucumbers and stir. Cover with ice. Let stand 3 hours. Drain and rinse slightly. mix cucumbers and spices in enamel kettle, bring to a boil. Pack in sterilized jars while hot. Seal immediately.
Brown pork chops on both sides. Place in casserole. Top with soup and water. Let bake 20 to 30 minutes at 325°. Serve over rice.
Mix first 4 ingredients. Chill. Toss remaining ingredients together. Pour chilled dressing over and toss lightly. Serves 8. Contains 78 calories.
Mix ingredients until well blended. Heat in microwave until cheese is melted. Add hot pepper sauce if desired and mix well. Serve with tortilla chips.
Remove stems from mushrooms. Place mushroom caps right side up on foil-lined broiler pan. Brush tops of caps with 1 tablespoon oil. Broil 5 to 10 minutes until tender; drain and set aside. Heat 1 tablespoon oil in skillet over high heat. Cook and stir mushroom stems, red pepper and onion 5 minutes or until almost dry. Add mustard and seasonings. Spoon about 1 teaspoon vegetable mixture into each mushroom cap. Sprinkle with Parmesan cheese. Broil 5 minutes until browned. Garnish with parsley.
Saute salt pork and onions over low heat until onions are tender. Add carrots, celery, pepper, can of tomatoes plus 1 can of water. Add potato chunks when vegetables are 1/2 done.
Combine rhubarb, 1 cup sugar, salt and 2 tablespoons water in saucepan on low heat until boiling. Dissolve cornstarch in 3 tablespoons cold water, add to rhubarb. Cook and stir constantly until thick. Beat egg yolks with fork slightly. Stir some of the hot mixture in, then add to rhubarb. Then cool.
Place chicken, olive oil, lemon juice, salt, oregano, garlic and black pepper in a large bowl. Mix so chicken is well coated. Refrigerate, covered for 24 hours. (You can also put some of the marinade and chicken into ziplock bags and freeze until needed.)
Melt oleo; stir in sugar. Beat eggs and add to sugar mixture. Add chocolate chips and coconut. Pour into 8-inch unbaked pie crust. Bake at 350° for about 25 minutes.
Melt margarine. Add flour and sugar. Add enough water to spread easily. Place fruit in an 8 x 8-inch Pyrex dish with 1/4 cup of margarine and sugar to taste. Place in microwave; cook until margarine is melted. Place loaf bread on fruit. Pour mixture of flour, sugar, margarine and water on loaf bread. Bake at 350° until brown.
On the bark of maples and, sometimes, beeches and birches in northern woods, a green broad leaved lichen grows, known as lungwort, liverwort, lung lichen, and lungmoss which works as yeast. Gather and steep overnight in lukewarm water. In the morning, add enough flour to make a good batter. Place sponge in warm place and cover with cloth. By evening, it will have risen. Leaven dough (save some), rise overnight and bake next morning. Never freeze!
Cream the butter and brown sugar. Beat in egg and vanilla. Beat in the chocolate chips. Combine and mix in the flour and baking powder. Stir in the peanut butter chips and chopped nuts. Drop by spoonfuls onto cookie sheets. Bake at 375° for 6 minutes. Makes about 5 1/2 dozen cookies.
Mix all ingredients in a pint jar. Shake well to blend. Spoon over fresh fruit or fruit salad.
Whisk tomato puree and mustard; add remaining ingredients. Slowly heat to boil; reduce heat to simmer for 30 minutes, stirring occasionally. Serve warm as dipping sauce. Will keep refrigerated for several weeks.
Combine butter and cream cheese in a large mixing bowl; beat at high speed of an electric mixer until smooth. Combine flour, sugar and baking powder; beat into cream cheese mixture. Shape dough into a ball; wrap in plastic wrap and chill until firm. Roll dough on a floured surface to 1/8-inch thickness. Cut with a 2 1/4-inch round cutter and place on greased cookie sheets. Make an indention in center of each round with back of a spoon. Place 1 teaspoon preserves in center of each round. Bake at 400° for 10 to 12 minutes. May store for up to 1 week in an airtight container in refrigerator. Yields 3 1/2 dozen.