HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put small amount of milk, chilies, cream cheese, butter and garlic salt together. Melt in microwave; stir and add corn. Serve hot.
Put all ingredients into blender and blend until well mixed. Place batter in a buttered 10-inch pie plate. Bake at 400° for 15 minutes. Lower to 350° and continue to bake for 20 to 25 minutes.
Combine all of ingredients. Place in a 9 x 5 x 4-inch loaf pan. Make a slight depression in meat loaf and pour in your favorite catsup. Bake at 350° for 1 hour or microwave on High for 12 minutes.
Preheat oven to 350°. Mix all dry ingredients, except raisins and dates. In saucepan, bring honey, oil, vanilla and corn syrup to a boil. Mix hot liquid into dry ingredients. Bake 30 minutes, stirring every 5 minutes. Add raisins and dates. Cool. Store in airtight container.
Combine 2 tablespoons butter and warm buttermilk in a bowl. Mix yeast	and 2	tablespoons sugar in a small bowl. Stir in a small amount of warm milk mixture. Pour back into milk mixture and mix well. Knead on a floured surface and add enough flour to make workable dough. Roll very thin. Spread with mixture	of butter, cinnamon and 3/4 cup sugar. Roll and slice; makes 36. Place in greased pan. Let rise 45 minutes. Bake at 400° for 10 to 12 minutes. Remove from pan while hot. Drizzle with glaze. Makes 36 rolls.
Beat egg whites very stiff. Gradually add sugar and cream of tartar.	Beat very well. Slowly add	vinegar and vanilla, while still beating. Cut brown bag little larger than cookie sheet (use inside of bag). Drop	by teaspoon on sheet 1 inch apart. Place pecan half on each. Bake at 250° for 40 minutes. Let cool on cookie sheet of brown paper bag. For Christmas candy, add few drops of red or green cake color before baking.
Combine butter and sugar gradually, beating until light and fluffy. Add eggs one at a time, beating 3 minutes after each addition. Blend in vanilla. Slice 2 bananas. Sprinkle with lemon juice. Fold chocolate and bananas into sugar mixture. Pour into cool pie shells. Chill 2 to 3 hours. Before serving, add bananas to top.
Mix well all ingredients. Bake in Bundt pan for 1 hour at 325°.
Sift dry ingredients together. Work in peanut butter and shortening. Stir in milk and eggs, beaten together. Bake in greased loaf pan at 350° for about 1 1/2 hours. Makes one loaf.
Place bread in 13 x 9-inch pan. Brown and drain sausage. Spread over bread. Sprinkle with cheese. Beat eggs. Add other ingredients and pour over bread. Bake at 350° for 35 to 40 minutes.
Boil squash and onion until tender; drain. Salt to taste. Put in small casserole or baking dish. Pour soup over squash. Add grated cheese and cover with buttered crumbs. Bake at 375° for 10 to 15 minutes. Serves 4.
Cut into wedges. Steam for 15 minutes. Put on sheet pan, cover with melted butter. Add parsley, white pepper, garlic salt or garlic powder, paprika and Schilling cheese bread sprinklers, to taste. Bake at 350° until potatoes are done.
Put all ingredients together and stuff precooked shells. Heat with spaghetti sauce until hot.
Preheat oven to 400°. Grease sheets. In a large bowl, combine shortening, egg, sugar and vanilla. Mix well. Blend in dry ingredients. Add to sugar mixture alternately with sour cream. Mix well. Shape into 1 to 1 1/4-inch balls. Roll in nuts, if used. Place 1-inch apart on greased sheet. Press thumb in center of each cookie. Fill with jam, jelly, preserves or cherry. Bake at 400° for 10 to 12 minutes until lightly browned.
Grease bottom and sides of a 15 x 10 x 1-inch jellyroll pan with vegetable oil. Line with wax paper and grease and flour wax paper. Set aside.
Sift flour with baking powder, salt and baking soda. Set aside. Beat butter, honey and egg until fluffy; stir in sesame seeds. Gradually add flour mixture, mixing well. Chill dough three hours; remove from refrigerator and roll dough into 1-inch balls. Place on greased cookie sheets. Gently flatten each ball. Bake at 375° until lightly browned, about 10 minutes. Makes about 3 dozen cookies.
Preheat oven to 350°. Grease a large (9 x 12-inch) baking dish with 1 tablespoon butter. Arrange one-third of the potatoes in the bottom followed by half the parsnips. Scatter half the onions over the top. Drizzle with a third of the butter and sprinkle with 1/2 teaspoon salt and a generous grinding of pepper. Repeat. Finish with last layer of potatoes, evenly arranged, the remaining butter and top with a last 1/2 teaspoon salt, some pepper and the cheese. Pour on the cream. It should come just to the surface of the potatoes. If not, add up to 2 cups chicken stock. Bake, covered, for 45 minutes. Remove lid and bake 15 minutes longer or until brown and bubbling.
In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. Makes 8 servings.
Prepare chicken in bite size pieces. Can be done day before. Cut tortillas into 1-inch squares. Mix soups, milk, onion and salsa.
Bring pudding mix, sugar, oleo and milk to a slow boil. Remove from heat. Pull 1 loaf of bread dough apart in small balls and layer on bottom of greased 9 x 13-inch pan. Pour half of syrup over balls and sprinkle with half of the cinnamon. Repeat with the second loaf, syrup and cinnamon. Cover and let raise to the top edge of pan. Bake at 350° for 30 minutes. Turn out onto foil or serving plate.
Drain liquid from one can of water chestnuts. Add those chestnuts to the other can and its liquid. Add soy sauce and garlic salt. Stir and refrigerate overnight. When ready to serve, drain liquid (chestnuts will be brown). Wrap each chestnut with bacon strip; secure with toothpick. Broil until bacon is crisp. Can be done ahead and reheated.
Wash meat and trim off any fat. Sear (brown) on all sides in butter using high temperature. Add tomato soup, water, onion, bay leaves and fines herbes. Cook meat and sauce on low or simmer for 4 1/2 hours (2 to 3 pounds meat), 30 minutes longer for each additional pound of meat. When done, remove meat from sauce and cut. To sauce add 3 teaspoons of cornstarch that have been premixed with 1/4 to 1/2 cup water (mixture just thin enough to pour). Stir for a few minutes until it thickens. Place meat back in sauce. Simmer until ready to serve.
Put white sugar, cream of tartar and water in a saucepan; bring to full boil. Drop in Ritz crackers. Let boil for 2 minutes, with no stirring. Pour mixture into unbaked pie shell. Top with brown sugar and cinnamon; put dots of butter on top. Add top crust. Bake at 375° for about 15 minutes, or until crust is done.
Mix first 7 ingredients together. Boil together vinegar, brown sugar, mustard and cloves. Pour over meat loaf. Bake 2 hours at 300°.
Heat oven to 400°. Mix dry ingredients in bowl. Beat egg in small bowl; add milk, peanut butter, margarine and vanilla. Combine with flour mixture and mix until just moistened. Spoon into greased muffin tin filling 3/4 full. Bake 18 to 20 minutes. May add chocolate chips to batter. Makes 12 muffins.
Saute onions and butter. Add other ingredients. When cool, add beaten eggs. Roll into balls. Bake at 350° for 15 to 20 minutes.
Combine all ingredients, except 1/4 of stuffing mix. Pour into a greased casserole dish and top with reserved mix. Bake at 350° for 30 minutes.
Cut each squash in half lengthwise. Remove seeds. Peel and cut into 1/2-inch slices. Arrange in a lightly greased 8 x 12 x 2-inch baking dish. Top with apple slices. Combine remaining ingredients, mixing well. Spoon over apple slices. Cover and bake at 350° for 1 hour and 15 minutes or until squash is tender. Makes 6 to 8 servings.
Mix fruits and nuts with 1 cup of the flour. Set aside. Cream butter and sugar. Add eggs, fruit and nuts. Add flour, soda and sweet milk with cinnamon. Mix well and drop by teaspoon on greased cookie sheet. Bake in 300° to 325° oven. Do not overcook. Can freeze before or after baking. Makes approximately 100 cookies. These mellow with age.
Boil noodles until tender, add other ingredients and pour into baking dish. Top with buttered crumbs and bake 30 minutes in moderate oven.
Mix can of clam sauce with Ritz cracker bits. Arrange in pie plate. Sprinkle top with paprika. Bake 15 minutes at 325°. Serve with crackers.
In a large Pyrex dish or Dutch oven, place sauerkraut and then ribs on top of kraut and bake covered with lid or foil for about 2 hours at 350°. Remove foil and cook about 10 to 15 minutes.
In saucepan, combine sugar and gelatin; stir in 1 cup of water. Heat and stir over medium heat until sugar and gelatin dissolve. Remove from heat; add remaining water, berries and lemon juice. Freeze in container until firm. Break into chunks. Beat with electric mixer until smooth. Return to container; freeze firm. Let stand at room temperature 5 to 10 minutes before serving.
In medium bowl, combine turkey, bread crumbs, egg, pepper, green onion and parsley; mix well. Shape into 15 (1 1/2-inch) balls. Heat margarine and garlic in large, nonstick skillet over medium heat about 1 minute. Add turkey meatballs. Cook and stir until golden brown, about 5 minutes. Turn heat to low and add vegetables. Cook and stir 6 to 8 minutes or until meatballs are no longer pink in color.
Bring all ingredients	to a boil, then cook on low 2 hours. Serve over ice cream, cakes or puddings.
Brown ground beef in skillet, add onions, peppers, and rice. Cook until peppers and onions are tender. Cut cabbage in small strips and put in dish. Pour ground beef mixture over top of cabbage. Pour tomato juice over all. Bake at 350 degrees for 1 hour. Add more juice if needed.
Brown ground beef; drain. Add all remaining ingredients except spaghetti. Simmer for 20 minutes. Cook spaghetti as directed on package. Serve sauce over noodles.
Separate seeds from slices of watermelon. Place watermelon pieces in blender; churn until it turns to a liquid. Add approximately an equal amount of vanilla ice cream or enough to make any desired thickness. Usually no sugar or milk is needed. Pour into tall glasses; provide a straw and spoon.
Combine all ingredients in a large mixing bowl. Store in an airtight one gallon container. To serve, fill a mug half-full of the mixture; finish filling with water and stir until blended. Heat in microwave oven on Full power for 1 1/2 to 2 minutes or until warmed.
Mix sugar, butter and peanut butter and shape into balls. Melt chocolate with wax and balls to coat.
Bring sugar and water to boiling. Add tea bags and 7 spices tied loosely in cheesecloth bag. Steep 5 minutes. Add juice of orange and lemon.
Heat oven to 375°. Coat 13 x 9-inch glass baking dish with nonstick cooking spray. Combine chicken soup and 2/3 cup milk in large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared baking dish. Add chicken and corn to remaining soup and milk mixture in bowl. Stir together the Ricotta and Mozzarella cheeses in another large bowl.
Mince garlic. Grate or shred red cabbage. Saute garlic and cabbage in oil. Add apples, cut into chunks. Add remaining ingredients and cook until tender. Good with pork roast.
Mix all ingredients except brown sugar and nuts. Pour batter into 13 x 9 inch cake pan. Mix brown sugar and nuts and sprinkle over top of batter. Bake at 325 degrees for 60 minutes. Let cool and pour glaze over top of cake.
Combine all ingredients in heavy skillet. Heat over medium temperature until liquid boils. Stir constantly until liquids evaporate and nuts are coated with sugar. Spread on a nonstick cookie sheet and allow to cool.
Beat eggs slightly. Melt butter. Mix butter and sugar together. Add to eggs. Mix lemon juice and vanilla into egg mixture. Pour mixture into pie shell and bake at 350° for 45 to 60 minutes. Let pie cool.
Shake together in 20 ounce canister the sugar, cocoa powder, cornstarch and salt. Add and stir in water on low heat until thickened. Remove from heat and add vanilla and butter. Store in the fridge.
Mix ingredients together. Grease 9 x 13 inch pan. Bake at 400° for 30 minutes.
Mix together milk, pudding and Cool Whip; set aside. Mix together butter, cream cheese and powdered sugar. Combine the 2 mixtures and then layer with crushed Oreos.
Cut eggs in half with decorator knife. Remove egg yolks, rinse out egg whites. Put upside down on towel to drain dry. Press egg yolks and mix with other ingredients. Fill egg whites and decorate with sliced olive. Refrigerate.
Cook sausage in oil in Dutch oven over medium heat until brown. Add celery, onion and pepper. Saut until tender. Stir in chicken, broth, rice and Cajun seasoning. Bring to a boil. Cover and reduce heat to simmer. Simmer for 45 minutes. Liquid should be absorbed. Remove from heat. Let stand 10 to 15 minutes before serving.
Preheat oven to 350°. In blender container, combine all ingredients except coconut. Blend on low for 3 minutes. Pour mixture into greased 10-inch pie plate. Let stand 5 minutes. Sprinkle coconut over top. Bake 35 to 40 minutes or until knife inserted near edge comes out clean. Cool slightly. Serve warm or cool. Refrigerate leftovers.
Cook spaghetti to directions. Add butter and cheese while hot. Add eggs and quickly mix again. Make crust in 10-inch deep pie pan. Cover with 1 cup cottage cheese. Cover with favorite spaghetti sauce. Cook down until very thick or add 1 package Lawry's spaghetti sauce mix to thicken. Cook at 350° for 30 to 40 minutes.
Combine dates, salt, sugar, egg and butter in saucepan. Mix well. Cook 10 minutes, stirring frequently. Stir in cereal, walnuts and vanilla. Roll into balls (butter hands first). Roll in powdered sugar, if desired.
Melt butter. Add ham and onion. Lightly brown. Remove from heat and set aside. Heat oven to 375°. Press liquid from broccoli by blotting between paper towels. Toss broccoli in flour. In medium bowl, lightly beat eggs, milk, salt and pepper. Stir in cooled ham and onion mixture. Add broccoli and 1 cup cheese. Pour onto unbaked pie shell. Bake 25 to 30 minutes. Sprinkle more cheese on top. Bake 15 minutes.
Saute garlic and onions in oil; add zucchini and saute for about 10 minutes. Add tomatoes, chilies and tomato sauce. Add water and bring to a boil. Lower heat and add cilantro and cheese. Simmer for about 15 minutes until cheese is melted and zucchini is tender.
Preheat oven to 350°. Press hamburger in bottom of 2 1/2-quart casserole dish. Sprinkle with canned milk, salt and pepper. Slice potatoes over milk. Slice onions over potatoes. Cube cheese on top of onions. Cover with mushroom soup. Bake, covered, at 350° for 1 hour or until potatoes are done. Uncover and brown top. Makes 6 servings. Add a green salad and you have a quick meal.
Preheat oven to 450°. Lightly oil or use nonstick cooking spray to coat a 10-inch cast-iron frying pan. Scatter celery slices in pan. Add chicken breasts, meaty side up. Sprinkle with salt and pepper.
In saucepan, bring raisins and 1 3/4 cups water to boil for 5 minutes. Mix remaining water with brown sugar, cornstarch, cinnamon and salt. Stir into raisin mixture and return to boiling. Remove from heat and add vinegar, salt and butter. Pour into unbaked 9 to 10-inch pie crust. Add top crust and bake at 375° for 25 minutes.
Mix Bisquick, sour cream and soda. Melt 1/2 stick margarine in pan. Put mix on wax paper and mash it down; cut with biscuit cutter. Put in pan with melted butter. Pour other half over biscuits before cooking at 425°.
Preheat oven to 325°. Slice top crust off and carefully hollow out loaf, leaving 3/4-inch thick. Brush all with butter. Place on cookie sheet in a 325° oven for 25 minutes. Keep warm. Beat eggs frothy. Combine in blender the milk, parsley, chives, tarragon, salt and pepper. Put green mixture into eggs and mix well. Melt butter in skillet. Get hot and scramble eggs. Add ham. Spoon eggs into "croustade." Sprinkle with chives and parsley. Fun and good.
Combine first 3 ingredients. Press into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 250° for 10 minutes. Let cool.
Sift flour, salt and baking powder together. Blend in shortening. Mix Sweet*10, milk and vanilla together. Stir into flour mixture. Sprinkle cinnamon over dough. Mix a bit. Roll into balls. Flatten with a fork dipped in cold water. Bake at 375° for 12 to 15 minutes.
Using a fork, separate chicken from bones. Remove skin, if you desire, and then shred chicken. Add chicken, coconut, green onions and red pepper flakes. Mix thoroughly. When dish is ready to be served, add lemon juice; mix well. Add salt and pepper to taste. Serves 4.
Cream sugar and oleo together and beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour, beat in lemon extract and 7-Up, pour batter into well-greased and floured jumbo fluted mold. Bake at 325° for 1 1/4 hours.
Preheat oven to 350°. Cook noodles according to package directions, without salt. Meanwhile, place milk, apples, water, cottage cheese, sugar and egg whites in blender container. Blend until smooth.
In 2-quart saucepan, melt butter. Add onions. Cook over medium heat, stirring occasionally until onions are tender. Stir in flour until smooth and bubbly. Stir in half and half and chicken broth. Add remaining ingredients. Continue cooking over low heat, stirring occasionally until soup is heated thoroughly, 12 to 15 minutes.
Line a 9 x 13-inch pan with 1 can of crescent rolls. Beat cream cheese, egg yolk, sugar and vanilla. Put over crescent rolls. Top with second can of rolls. Brush with beaten egg white. Mix 1/2 cup of sugar and 1/2 cup of chopped nuts. Sprinkle on top. Bake for 30 minutes at 350°. Delicious dessert.
Grease pan, 9 x 13-inch. Spread croutons on bottom and sprinkle cheese over croutons. Brown and drain sausage and put over cheese. Beat	rest of ingredients, except soup and 1/2 can milk, and pour over. Refrigerate or freeze. Before putting in oven mix mushroom soup and 1/2 can milk and pour over top. Bake at 325° for 1 1/2 hours. Let stand 5 minutes before cutting. Serves 12 to 15 people.
Cream sugar, Crisco, eggs, milk and vanilla. Combine flour, baking powder and salt and blend into egg mixture.	Roll 1/8-inch thick on lightly floured surface, cut with cookie cutter. Place on ungreased cookie sheet.	Bake at 375° for 8 to 10 minutes, or until lightly browned. Remove from sheet immediately, sprinkle with sugar if desired.
Preheat oven to 350°. Grease 9-inch round baking pan. Combine flour, meal, sugar, powder, soda and salt in large bowl. Mix buttermilk, margarine and egg. Stir milk mixture into flour mixture until combined. Fold in pepper and chilies. Put batter into greased pan. Bake 40 to 45 minutes. Cool on rack for 15 minutes.
Drain pineapple, reserve juice for beverage. Cream butter with sugar. Beat in eggs, vanilla and pineapple. Combine remaining ingredients. Chill 1 hour. Drop by spoonfuls on baking sheet. Place a half walnut on top of each cookie. Bake at 350° for 18 to 20 minutes. Makes 3 dozen.
Brown ground beef and discard the grease. Add remaining ingredients except beans and salt. Simmer for 2 to 3 hours. In the last 30 minutes, add beans and salt. Serves 12 to 15. This recipe is easy to half and freezes well.
Cream together butter and sugar. Add other ingredients. Shape into long rolls. Refrigerate several hours. Slice. Top with nut. Bake until very lightly brown, 7 to 9 minutes, at 350°. Party cookies.
Brown ground beef and drain. Mix with other ingredients and place in casserole dish and bake at 350° for 45 minutes.
Dissolve sugar in boiling water. Remove from heat. Add orange juice and lemonade. Stir. Add gin or vodka. Stir. Freeze in plastic container for at least 36 hours. When serving, scoop out mixture to fill glass. Slowly add 7-Up or Sprite until glass fills.
Saute onions in butter. Add chicken broth and broccoli; semi-boil until broccoli is tender. Lower heat and add cheese cubes. Stir until cheese is melted. Add garlic powder and milk. Mix cornstarch with water until dissolved.	Add to soup and cook until desired thickness. I have used a bag of frozen mixed cauliflower and broccoli when making this soup.
Mix oleo, sugar, cocoa and Pet milk. Microwave on High for 10 minutes, stirring at 5 minutes. Add vanilla, peanut butter (to taste) and marshmallows. Stir until marshmallows are melted. Pour in buttered dish.
Preheat oven at 350°. Sift the sugar, flour, cinnamon, baking soda and salt into a bowl. In a larger bowl, mix the eggs, crushed pineapple, oil, vanilla, coconut, carrots and pecans. Add the dry ingredients to the liquid mixture. Bake in a well-greased and floured 9 x 13-inch pan for 40 minutes or until toothpick comes out clean. Let cool for 1 hour.
In 10-inch skillet combine broth, cornstarch, ginger, sugar, sherry and soy sauce. Over medium heat, bring to boil, stirring constantly. Add vegetables. Reduce heat to low. Cover; simmer 10 minutes or until tender, stirring occasionally. Garnish with almonds before serving. Yield: 4 cups.
Grease angel food cake pan well. Melt margarine on very low heat in saucepan. Cut biscuits into quarters. Combine sugar and cinnamon in plastic bag. Add biscuit quarters, a few at a time, to coat well. Place pieces in pan, adding chopped nuts after each layer. Combine remaining sugar and cinnamon with melted margarine. Pour over top. Bake 30 minutes at 350°. Let stand 5 minutes. Remove from pan.
Bring broth, or water, to a boil and add beans, ham bone, carrots, celery, onion, garlic, mustard and bay leaves. Bring to a boil, reduce heat and let simmer for 60 minutes. Remove ham bone and discard. Stir in chopped ham and simmer 30 more minutes. Season with ground white pepper to taste.
Grease and flour Bundt pan; pour chopped nuts evenly over bottom. Mix remaining ingredients and pour over nuts. Bake in preheated oven at 325° for 50 to 60 minutes.
Debone chicken breasts and cut into bite size pieces. Marinate overnight in 1 1/2 cups buttermilk and Ranch dressing. Dip in flour, turmeric, salt and pepper and fry until golden brown. Drain. Serves 6 to 8.
Cut peeled potatoes into chunks and boil until very soft. Drain. Add margarine and, using mixer, beat until margarine is melted and well blended. Add sugars and mix well. Add all remaining ingredients except marshmallows and mix by hand. Put in ovenproof casserole dish; top with marshmallows and toast in oven.
Gradually blend soup into cream cheese, using an electric mixer. Beat just until smooth. Do not overbeat. Add remaining ingredients and chill. Makes 2 servings.
Boil potatoes for 25 minutes, then peel and cube potatoes. Add all other ingredients together, except eggs. Add in potatoes and eggs with other mixture. Chill for 6 to 24 hours, covered.
Melt margarine into pan. Pour batter into it, then pour canned fruit into batter. Bake at 350° for 45 minutes.
Set aside 1 tablespoon of taco seasoning for the dressing (recipe follows). Brown hamburger and add taco seasoning. Let cool. Layer ingredients, starting with lettuce and then browned meat, cheese, beans, onion and tomatoes. Add dressing and crushed chips. Can mix all layers together or keep it layered. Serve.
Roll out biscuits, one at a time. Put small layer of sausage over flattened biscuit. Roll biscuit and sausage into a log and slice in small sections. Place on cookie sheet and bake at 350° until brown.
Mix all ingredients and stir until sugar dissolves. Pour over meatballs. Bake at 300° for 1 hour.
Cream the butter and sugar together. Add baking soda to applesauce (will become foamy), then add applesauce to sugar and butter mix. Sift flour and spices and add to mixture. Stir in raisins. Pour in buttered loaf pan and bake for 50 minutes at 350°.
Combine flour, sugar, baking powder and salt. Cut in margarine with electric mixer. Add egg, cream or milk and vanilla. Chill dough. Divide into 3 parts. Roll to 1/8-inch thick. Cut with cutters. Place on ungreased cookie sheet. Sprinkle with sugar. Bake at 400° for 5 to 8 minutes.
Cream shortening and sugar. Blend in molasses and egg. Add sifted dry ingredients and mix well. Stir in chocolate bits and raisins. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 10 minutes.
Mix in casserole. Top with grated cheese. Cover and refrigerate overnight. Bake at 350° for 1 to 1 1/2 hours.
Melt chocolate and butter over low heat. Remove and add sugar, eggs, flour, vanilla and nuts. Bake 30 minutes at 350°.