HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix graham cracker crumbs, 1/4 cup sugar and 1/4 cup margarine. Spread in a 13 x 9 x 2-inch pan. Refrigerate 1 hour. Combine powdered sugar, 1/2 cup soft margarine, vanilla and egg. Beat well. Spread over the graham cracker crust. Cool 1 hour. Combine all the fruit except cherries and spread over the first 2 layers. Cover with Cool Whip or Dream Whip. Add chopped nuts, if desired. Top with cherries. Refrigerate several hours.
Combine all ingredients. Mix well. Store in fridge. Microwave on Medium to warm before serving.
Heat oil in a wide frying pan over medium-high heat. Add onion, garlic, chard and zucchini. Cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove form heat and let cool slightly. Beat eggs lightly with pepper, basil and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan and bake at 350° for 25 to 30 minutes until puffed and browned. Serve hot or at room temperature. Makes 6 servings.
In a medium saucepan, combine sugar, syrup, water and salt. Without stirring, cook over low heat until temperature on candy thermometer reaches 265° (approximately 10 to 15 minutes) or until a small amount of mixture dropped into very cold water forms a soft ball that will not flatten when pressed between finger and thumb. Just before temperature reaches 265°, in a large bowl with mixer at high speed, beat egg whites until stiff peaks form. Slowly pour in hot mixture a little at a time, beating at high speed until mixture begins to lose its gloss. Reduce mixer speed to low. Add vanilla and nuts and using a spoon, stir until candy holds its' shape when dropped from a spoon. Drop by spoonful onto wax paper or foil to cool. Store in covered container.
Mix together in ovenproof bowl. Bake at 350° for 30 minutes or until brown. Serve with crackers.
Combine the first 3 ingredients and press into a 9 x 13-inch pan. Combine the next 3 ingredients and pour over pan mixture. Bake in 350° oven for 20 minutes. Combine the last 7 ingredients and cook until thick (about 10 minutes). Add more milk, if too thick. Cool, then pour over cheese mixture. Top with more graham cracker crumbs and whipped cream when served. Refrigerate overnight before serving.
Brown meat, bacon and onion. Drain. Add all ingredients but beans, stir. Add beans. Bake 1 hour at 350°.
Heat oven to 400°. Mix eggs, sugar, salad oil, lemon peel and vanilla thoroughly. Stir in remaining ingredients. Drop dough by teaspoonfuls about 2-inches apart onto ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 minutes. Eight minutes for soft, 10 minutes crispy.
Place frozen potatoes in 9 x 13-inch pan or baking dish. In bowl, stir soup, sour cream, cream cheese, salt, pepper and garlic. Pour mixture over potatoes. Melt butter and pour over top. Bake at 375° for 45 minutes. Put cheese on top and bake another 15 minutes. If you put them in a crock-pot, bake them first in the oven. Add the cheese after the potatoes are in the crock-pot.
Combine chicken, bacon, water chestnuts, celery and grapes in large bowl. In separate bowl, whisk remaining ingredients. Add to salad and toss to coat; chill. Makes 4 to 6 servings.
Spread cookie dough on nongreased pizza pan. Bake at 350° until lightly brown (approximately 10 minutes). Cool. Mix cream cheese and sugar and spread on crust. Top with pie filling. Soak fruit in pineapple juice. Arrange fruit on pizza. Slice and serve.
Put all ingredients in crock-pot on high for 2 hours. Do not uncover for 2 hours, then remove lid and cook 6 to 7 hours longer. Stir occasionally to keep from scorching. Put into scalded jars immediately and seal.
Mix cheese, chicken soup and milk until creamy. Add butter, celery and onions. Add rice and broccoli. Pour into casserole dish and sprinkle stuffing mix on top. Put pats of butter over stuffing mix. Bake at 350° for 30 minutes.
Mix the taco seasoning with the sour cream. Layer the ingredients in an oblong dish in order. Let chill overnight.
Sift together all dry ingredients. Beat eggs into sugar, one at a time. Add oil to dry ingredients, a little at a time. Add this mixture to eggs and sugar. Add carrots and nuts. Bake in three 8-inch pans at 350° for 30 minutes.
Stew chicken in water in large pot until tender. Reserve 1 cup chicken broth. Bone chicken; cut meat into bite size pieces.
Mix dry ingredients. Cut in shortening. Add water. Knead 15 to 20 times. Let sit for 10 minutes. Divide dough into 12 equal balls and roll out each tortilla. Cook on hot griddle, turning once. Makes 12 large tortillas.
In a small saucepan, add sugar to half and half and heat until lukewarm. Stir constantly with a whisk until sugar dissolves. Soften gelatin in water and add all to warm half and half mixture. Continue to stir over heat until gelatin is dissolved. Remove from heat and refrigerate until the mixture begins to thicken.
Mix in usual manner, adding flavorings and pecans last. Also morsels. Bake in Bundt pan (greased and floured) at 350° for 1 hour and 20 minutes. Cool on rack.
Boil potatoes for 20 minutes. Cool and peel. Shred potatoes.
Mix all together and cook slowly (300°) in baking pan set in pan of hot water. Serve warm with whipped cream.
Melt butter. Pour butter on the bottom of an 8 1/2 x 11-inch dish. Sprinkle graham cracker crumbs on top. Then add 1 layer of chocolate chips, 1 layer of coconut and 1 layer of nuts. Bake in 350° oven for 25 minutes. Cool. When cooled, cut into squares.
Combine first 4 ingredients in a medium bowl; cut butter into oat mixture with a pastry blender until mixture resembles coarse meal. Stir in pecans. Spoon peaches into a lightly greased 13 x 9-inch baking dish. Spoon crumb mixture on top. Bake at 400° for 18 to 20 minutes. Serve with ice cream. Yield: 12 servings.
Boil chicken until tender. Debone and cut in small pieces. Place in bottom of casserole dish. Melt butter and pour over chicken. Next mix milk and flour and pour over chicken. Mix soup and broth together. Heat and pour over top. Do not stir this dish. Bake at 350° for 45 to 50 minutes.
Mix together cream cheese, sour cream and taco seasoning mix. Fold into dish. Add layer of shredded lettuce and Mozzarella cheese. Make 1 layer of chopped tomatoes, onions, green pepper and sliced black olives. Top with shredded Cheddar cheese. Chill. Serve with tortilla chips. Yields 1 (11 x 7-inch) Pyrex dish.
Grease muffin tins. Combine ingredients in order given. Mix well. Break off sections of dough to half fill muffin well. Allow to rise in a warm place until doubled. Bake at 375° for 20 to 25 minutes. Serve hot with butter and honey or jam. Note: Can use all white flour, if desired.
Remove bones and skin from chicken. Cut up and place in a 9 x 13-inch pan. Mix chicken broth, celery soup, melted margarine, 1 teaspoon of salt and pepper. Pour over cut up chicken pieces. Sift flour, baking powder and salt. Add milk and other half of margarine and mix well. Pour this over chicken and bake for 30 to 40 minutes at 350°.
Combine apples and sugar; let stand. Beat eggs and add oil and vanilla. Mix and sift flour, baking powder and cinnamon. Stir in alternately with apple sugar mixture. Add walnuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes to 1 hour or until cake is done. Let stand in pan to cool. Ice with lemon butter icing or whipped cream.
Simmer leeks and potatoes in chicken broth until vegetables are soft, about 15 minutes. Whirl mixture in blender until smooth, a small portion at a time, or rub through a wire strainer. Return soup to cooking pan and blend in cream, 3 tablespoons wine (or to taste) and salt to taste. (This soup can be made ahead, covered and chilled.) Heat soup to simmering. Sprinkle with chives and serve. Makes 10 cups or 6 to 8 main servings.
Cook pasta as directed. In a large serving bowl, mix cheese, tomatoes, pepper and salt. Ladle 1/4 cup pasta water into bowl with cheese mixture. Stir until cheese melts. Drain pasta. Add to cheese mixture. Toss. Sprinkle with chopped herbs and toss.
Mix all ingredients together to form batter. Spoon into greased muffin pans and bake at 350° for 30 minutes. Makes 3 dozen.
Grease pan. Mix all dry ingredients. Add the liquids (eggs and brandy) and knead. Pinch off pieces of dough, have hands greased with cooking oil, it coats the cookie while cooking. Place on pan. Bake at 350° for 15 minutes. Keep dough cool.
Put some bacon on pan. Lay the squirrel on them and lay 2 slices of bacon on top of them. Place in oven and cook until done. Lay them on a dish. Take out the bacon. Sprinkle on tablespoon of flour in the sauce and let it brown, then pour 1 cup of water, 1 tablespoon of butter and tomato catsup. Cool and pour over squirrel.
Drain pineapple, reserving 3 tablespoons of liquid. Combine sugar and flour. Stir in pineapple juice. Add cheese and pineapple, mixing well. Spoon mixture into greased casserole dish. Combine butter and cracker crumbs; stir well and sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
Combine cake mix, Dream Whip, instant vanilla pudding, milk, eggs and vanilla. Beat 10 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans or 3 (8-inch) layer pans. Bake at 350° for 30 minutes for 9-inch layers, 35 minutes for 8-inch layers or 45 minutes for 10-inch tube pan. Cool in pans 10 minutes. Remove from pans and cool on racks. Ice with desired topping.
Fry 3-inch pieces of sausage in oil with spices. In large saucepan, simmer paste with 3 cans of water and cooked sausage and spices until well mixed. Add puree, 1 can of water and Parmesan cheese. Stir and bring to boil. Lower heat to simmer for about 1 1/2 hours, stirring often.
Mix ingredients together. Mix well. You may use any flavor of yogurt that you prefer. Fresh sliced fruits for dipping could be apples, pears, peaches, nectarines, pineapple and bananas. Also you could use strawberries, grapes and melons such as cantaloupe.
Grate cabbage, carrots and minced onion. Place all into a bowl. In a separate bowl, mix the vinegar, sugar and mayonnaise. Mix into the cabbage and carrots. Toss well and add salt and pepper. (If too dry, add a little more mayonnaise.)
Brown meat (salt to taste). Brown onions and add to meat. Cover with water and simmer in covered pan until meat is almost tender. Add the rest of the ingredients and continue cooking until meat is tender and flavors are blended. Thicken slightly. Serve with toasted crackers or hard rolls, iced tomato juice and a light dessert.
Mix together and spread in a 9 x 13-inch pan. Bake 20 minutes at 400°. Cool.
Melt chocolate in a saucepan. Combine sugar, flour and salt and add to melted chocolate. Gradually add milk. Boil slowly in a covered sauce pan for two minutes. Remove cover and boil until the mixture forms a soft ball in cold water (232°). Remove from heat. Add vanilla and butter. Beat at high speed with mixer for 3 to 5 minutes. Pour into greased pie plate.
Heat oven to 350°. Grease an 11 x 9 x 2-inch pan. Mix all ingredients. Bake 25 to 35 minutes. Cut into squares.
Cook rice in 2 cups of chicken broth. Do not pour off any excess broth after cooking rice. Mix all ingredients well. Bake in 3-quart casserole dish at 350° for 25 minutes. Top with 1 can French fried onion rings and heat approximately 5 minutes.
Use covered roasting pan. Put everything in at once. Do not brown meat. Once I have all the ingredients in the pan, I stir it to sort of mix all of it together. Cover and bake at 250° for 4 hours or longer. Take off cover and turn up heat about 15 minutes, until the stew is consistency you like best.
In a blender, add equal parts of beer, lemon juice, lime juice and tequila. Add approximately 8 cubes of ice; blend again. Add additional beer to make it thinner, if needed. Salt the edge of glasses to be used, if desired. Serve.
Mix all ingredients until melted. Stir in chicken and fettuccine. If dry, add chicken broth from cooked chicken.
Preheat oven to 450°. Lightly oil a rack large enough to hold shrimp in a single layer. Put the rack on a baking sheet and set aside.
Set oven to 350°. Grease and flour two 9-inch cake pans. Beat egg whites until soft peaks form. Gradually add the granulated sugar while beating; set aside. Cream shortening and brown sugar until fluffy. Add egg yolks one at a time, beating well after each. Sift flour, cocoa and soda together. Add them to the creamed mixture alternately with the coffee and Kahlua. Beat well after each addition. Fold egg whites into the batter. Bake for 30 to 35 minutes or until tests done. Cool for 10 minutes and remove to wire racks. Cool completely and frost.
Bring syrup and sugar to a boil in a saucepan. Remove from heat and stir in peanut butter until smooth. Add corn flakes and stir until flakes are well coated. Let cool in pan for 2 or 3 minutes. Drop by spoonfuls onto waxed paper to set. Makes 36 cookies.
Pour water over shortening and beat creamy. Add dry ingredients. Chill. Makes 4 large or 5 small crusts.
Crush Oreos. Let margarine and cream cheese soften. Mix milk, sugar and pudding together. Mix in Cool Whip, cream cheese and margarine. Put aside. Line the bottom of a 13 x 9-inch pan with half of the Oreos. Pour the filling over this layer evenly. Put the remaining Oreos on top of the filling. Let refrigerate for several hours.
Salt and cinnamon chicken pieces. In a large skillet, melt the butter or margarine, then add the chicken and brown thoroughly on both sides. Add potatoes and onions. Add the tomato paste and water or the tomato sauce. Cover and simmer for 1 hour. Serve over Lebanese Rice. Add pine nuts.
Line a pan with the apple slices. Mix together sugar, flour and water; pour this sauce over apples. Sprinkle red hots all over in bottom. Bake at 415° for 45 minutes. Take from oven; add marshmallows and bake until they melt a little. You can also cut recipe in half for smaller amount.
Mix ingredients in order listed; arrange lettuce on 8 plates. Make a small mound of salad mixture on each and garnish with strawberry fans.
Bring syrup and sugar to rolling boil. Turn off heat and add peanut butter and cereal. Press into a 13 x 9-inch pan. Melt in microwave the chocolate chips and butterscotch chips. Spread over top of cereal mix. Cut before cooled.
Toast buns. Add other ingredients. Place back in oven to melt cheese. Goes good for kids parties. They love them.
Heat oven to 350°. Grease 2 loaf pans or a Bundt pan. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour and remaining ingredients, adding nuts, fruits and raisins last and mixing well.
Heat oven to 400°. In a large skillet, brown meat, stirring frequently. Add onion soup mix, tomato sauce and water. Cover and simmer 15 minutes, stirring occasionally. In 2-quart oblong baking dish, alternate layers of noodles, meat sauce and cheese. Bake 15 minutes or until bubbly.
Brown onion in a little bit of olive oil; set aside. Brown hamburger; drain. In a large pan, add onion, hamburger and all other ingredients. Stir well to mix ingredients together. Cook over slow heat for about 45 minutes. Serve with fresh French bread. Can top with grated Cheddar cheese.
Mix ingredients and refrigerate 1 hour. Roll into balls. Cover with powdered sugar. Bake at 350° for 7 to 10 minutes. Makes 2 to 3 dozen.
Cream the sugar and shortening; add melted chocolate and pinch of salt. Add whole eggs. Alternate flour and baking powder with milk and vanilla. Bake in moderate oven at 350°. Ice with seven-minute icing with marshmallows added.
Mix together Bisquick, milk and cheese until soft dough forms, about 30 seconds. Drop by spoonfuls on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes.
Mix and cook on low heat to firm ball stage, stirring constantly to keep from sticking and burning. Remove from heat. Cool to lukewarm. Beat. Add nuts. Pour in buttered pan.
Combine cake mix and oil; mix per package directions. Add eggs and the mandarin oranges. Beat until correct consistency. Pour into a 13 x 9-inch pan. Bake as directed on package.
Mix together the pumpkin, sugar, Eagle Brand milk, pumpkin pie spice and eggs. Pour into greased, flat 3-quart Pyrex pan. Sprinkle cake mix over pumpkin mixture, carefully spreading so top is level. Spread nuts over top of cake mix. Carefully pour melted butter or oleo (I used oleo) over top so that it is very evenly distributed. Bake at 350° for 35 minutes and then 325° for 20 minutes, until evenly browned. Cool completely. Cut in squares and serve with Cool Whip as topping. Can be prepared the day before. Makes 24 servings.
Melt butterscotch bits and peanut butter; add Rice Krispies. Spread half of mixture in 8 1/2 x 11-inch pan and press down.
Trim roast of excess fat, then pierce all over with fork. In small bowl, mix together beer, vegetable oil, garlic, onion flakes, salt, pepper and liquid smoke flavoring. Stir well. Place roast in deep bowl; pour beer marinade over roast. Cover bowl with plastic wrap and refrigerate 1 to 2 hours, turning every half-hour or so, to marinate. Transfer roast to microwave meat rack (set in baking dish, if necessary, to catch drippings). Return marinade to refrigerator temporarily. Spread top of roast with Worcestershire sauce and sprinkle with beef bouillon granules. Cover roast loosely with wax paper and zap at Low/Defrost (30% power) for 40 minutes. Turn roast over; insert meat thermometer and zap 30 to 45 minutes longer at Low/Defrost or until thermometer registers 150°.
Cook until forms a soft ball in 1/4 cup cold water. Beat until creamy. Quickly add nuts and pour into buttered plate or pan.
Mix 3/4 cup of flour, sugar, salt and yeast. Heat milk, water and margarine. Add dry ingredients and beat at medium speed for 2 minutes. Add 1/4 cup flour and beat for 2 more minutes on high speed. Add remaining cup of flour. Knead on floured board. Divide into 12 pieces and shape into balls. Put into 8-inch cake pan; cover and place in cold oven with pan of boiling water. Let dough rise about 30 minutes. Remove water. Uncover rolls and bake at 350° until brown.
To 1/2 cup warm water add 1 tsp. sugar. Add pkg. dry yeast. Mix together and set aside for 5 minutes. Sift together dry ingredients. Make a well in dry ingredients and add 2 cups buttermilk, 1/2 cup oil and the yeast mixture. Mix well. Cover bowl and put into refrigerator and use as needed. Roll out and cut with biscuit cutter. Place in greased pan and bake at 375° for 20 to 25 minutes.
Fry 5 minutes. Add 2 cups broth or water and salt; boil covered 15 minutes.
Coat chicken cutlets with bread crumbs. Brown coated cutlets in a little oil until brown. Coat baking dish with tomato sauce. Place cutlets in pan and put more tomato sauce on top. Bake at 350° for 30 to 45 minutes. During last 10 minutes place Parmesan cheese on each cutlet.
Brown ground meat; drain. Add onions and green peppers. Cook until tender. Stir in tomatoes, pizza sauce and herb mix. Simmer 15 minutes. Heat oven to 425°. Prepare pizza dough. With greased fingers, press dough into bottom and halfway up sides of a 9 x 13-inch pan. Cover with half of Mozzarella cheese and meat sauce. Repeat with remaining cheese and meat sauce. Top with grated Parmesan cheese. Bake 20 to 25 minutes.
In skillet, cook onions and green peppers until onions are clear. Add rice. Stir well. Add bacon and eggs. Heat through well until egg is cooked.
Preheat oven to 350°. In a 9 x 13-inch pan, place apple filling on one end of pan and cherry filling on the other end. Cover with cake mix, sprinkle cinnamon on apple side. Pour melted margarine over cake mix. Bake until golden brown, about 30 minutes. Cool and serve or serve hot with vanilla ice cream.
Combine crumbs, 1/3 cup margarine and sugar. Pat mixture into a greased 13 x 9-inch pan. Bake at 350° for 5 minutes. Remove from oven. Combine coconut and condensed milk. Spread over crust. Return to oven and bake 15 minutes. Remove from oven and cool for 5 minutes. Melt chocolate chips with remaining margarine over low heat. Pour melted mixture over all. Allow to cool before cutting into bars.
Brown meat and onion; drain. Add remaining ingredients, except potatoes; simmer. Peel and dice potatoes (like for potato salad). Cover with water; cook until tender. Add undrained potatoes to ground beef mixture. Simmer and serve. May top with sour cream and grated cheese. Serves 6.
Mix the first 3 ingredients. Add eggs, one at a time, beating well after each addition. Add sour cream and nuts; mix well. Pour half of batter into well-greased tube pan. Sprinkle sugar and cinnamon mixture over top, then add remaining batter. Bake 50 minutes at 350°. Let cool 15 minutes before turning out of pan.
Mix salad dressing and whipped topping in a bowl. Gently fold in remaining ingredients. Spoon onto lettuce leaves to serve.
Preheat oven to 400°. Brown beef and onion; drain. Add barbecue sauce and brown sugar. Place separated biscuits into muffin cups. Scoop a tablespoon of mixture onto each biscuit. Top with cheese. Bake 10 to 12 minutes.
Combine soups, milk and water and simmer 10 minutes on low heat. In 1/4 cup lukewarm water, add curry powder, mushrooms with liquid, onion and herbs. Simmer all together; add tuna fish and mix in cooked spaghetti.
Place stock and pumpkin in saucepan and bring to simmer; simmer 10 minutes until smooth. Add spices and simmer another 20 minutes. Chill thoroughly and add cream when ready to serve; garnish with baguettes and cinnamon.
Let cream cheese sit out for 1 hour. Chop up desired amount of dried beef and green onions. Mix all ingredients into cream cheese. Make into ball. Chill for at least 2 hours.
Melt butter in 3-quart pan. Remove from heat. Add ice cream, then eggs, flour, sugar, baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Mix sour cream and caramel topping and pour over warm cake. Top with nuts. Cut into squares.
Beat eggs and milk well. Add seasoning. Brown meat, onions and pepper; drain. Partly bake pie crust. Layer meat and broccoli on bottom. Add mushrooms. Pour liquid (eggs and milk). Layer with cheese. Bake until set, 45 minutes. Remove from oven.
Assemble in layers. Cream together one 8 ounce cream cheese and one peeled and diced avocado. Then cream together one 8 ounce cream cheese and 3 tablespoons salsa. Then diced tomato, then sliced spring onions, shredded Cheddar cheese and diced black olives. Serve with your favorite tortilla chips.
Saute onion in oleo. Add water and veggies. Bring to a boil. Reduce heat, cover, simmer 10 minutes. Add soup, milk, cheeses. Serve in hollowed out shepard's bread.
Peel potatoes; put in deep cold water until ready to prepare pancakes. Grate potatoes; press out as much liquid as possible. Grate onions. Blend potatoes with eggs, flour, salt and pepper. Add onions. Heat 1 inch of oil in frypan. Drop about 1 tablespoon of mixture into pan. Fry; turn once when golden crisp on each side. Drain on paper towels. Serve with sour cream, sugar or applesauce.
Beat eggs, cream cheese, sugar and salt. Add vanilla and sour cream; fold in drained crushed pineapple. Pour into graham crust. Sprinkle crushed graham crackers on top. Bake 40 minutes at 375°.
Layer sliced bananas and vanilla wafers in large serving bowl. Mix together sugar, flour, egg yolks, whole eggs, butter and salt in a saucepan. Add milk and cook slowly until mixture thickens, stirring occasionally, approximately 20 minutes. Cool for a few minutes and add vanilla. Pour over bananas and wafers, alternating layers.
Melt the Velveeta cheese. Add other ingredients and mix well. Pour into a container and chill.
Combine all ingredients. Shape loosely into burgers. Cook as you would any hamburger. They freeze beautifully.
Boil all ingredients for 1 to 2 minutes. Pour over 1 to 2 pounds of cooked ham. Serve on roll.
Sift flour, measure and resift twice with baking powder, salt, cocoa and sugar. Combine beaten egg, milk and vanilla; add melted butter and shortening. Mix thoroughly with the sifted dry ingredients, then stir in the rolled oats. Drop by teaspoonfuls onto greased cookie sheet. Bake at 300° for 15 to 20 minutes. Makes 5 dozen.
Sift together	dry ingredients. Add everything. Then fold in	cranberries, bananas and nuts. Stir just enough to moisten. Cook at 350° for 70 minutes in tube pan.