HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 6 ingredients. Cut bread lengthwise and spread with topping. Bake at 325° for 20 minutes.
Rinse beans. Cook in water with a little salt for about 5 minutes. Drain. Reserve juices. Lightly grease an ovenproof plate. Place beans on plate. Rinse tomatoes. Cut into wedges. Preheat oven to 400°.
Bring water to a boil. Pour over jello. Stir until dissolved. Add pineapple, pineapple juice plus water, carrots, pecans, salt and lemon juice. Pour into an 8 x 8-inch container. Refrigerate.
Combine the first 5 ingredients; beat until well blended. In a separate bowl, mix the next 5 ingredients. Add this to first mixture; beat well. Add zucchini; mix well. Pour into 2 loaf pans that have been greased and floured. Bake in preheated oven at 325° for glass and at 350° for metal, for 50 to 60 minutes, or until toothpick inserted in center comes out clean.
Dissolve Jell-O in boiling liquid. Combine mangos and cream cheese in blender and blend until creamy. Add to Jell-O and stir in lime juice and rind. Pour into a greased mold and chill overnight.	Unmold and serve on bed of shredded lettuce. Garnish with kiwi and/or strawberries. Makes a very pretty dish for luncheon.
Combine the crushed wafers, nutmeats, powdered sugar, corn syrup, cocoa and brandy in a mixing bowl. Mix well. Shape into firm balls about 3/4-inch in diameter. Roll in powdered sugar. Store in a tightly closed container until served.
Mix chicken, vegetables, gravy, salt and pepper. Pour into 1 1/2-quart casserole; top with egg slices.
In large skillet fry bacon until crisp. Remove from pan. Saute onion in 3 tablespoons bacon grease. Add green pepper and hamburg. Cook until nearly done. Add tomatoes and simmer until well done. Add crumbled bacon. Combine with rice. Spoon into Pam sprayed casserole. Bake at 300° for 1/2 to 3/4 hour. Serves about 8.
Combine eggs, sugar, cinnamon, soda, flour and pumpkin. Pour into shallow greased and sugar sprinkled pan (jelly roll type). Bake at 375° for 15 minutes. Turn out onto towel that has been dusted with confectioners sugar.
Mix the first 5 ingredients well, then add the beaten egg and vanilla; blend. Let stand 5 minutes, then drop from a teaspoon onto greased baking sheet. Bake 15 minutes or until golden brown at 350°. Remove at	once from baking sheet. Makes 1 1/2 dozen.
On a plate, arrange cottage cheese for head, raisins for eyes, cherry half for mouth and grated cheese for hair. Use celery sticks for arms and green olives for hands. Use peach half for the body and a lettuce leaf for the skirt. Use celery sticks for legs and black olives for shoes. That's all there is to it!
In medium saucepan, cook onion in margarine until tender. Stir in flour; cook until bubbly. Add water and chicken flavor. Cook and stir until thickened. Remove from heat and add sour cream. In large pan, combine 1 cup sauce with chicken, 1 cup cheese, chilies, pimentos, cumin and chili powder. Fill tortillas with meat mixture and roll up. Place in a greased 9 x 13-inch pan. Spoon remaining sauce over top. Sprinkle with rest of cheese. Bake at 350° for 30 to 45 minutes. Delicious!
Melt the butter. Add the sugar, eggs (slightly beaten), vinegar, vanilla, salt, raisins, coconut and pecans. Mix in the order given. Pour into unbaked 8-inch pie shell. Bake at 350° for 15 minutes. Turn oven to 300° and bake for 30 minutes, or until done.
Mix butter, sugar and vanilla until light and fluffy. Add flour and nuts; blend well. Chill dough. Take foil off Kisses; shape dough around Kisses. Bake at 375° for 10 to 12 minutes, until light brown (do not overbake). Roll in powdered sugar while warm; repeat when cooled.
Mix together. Put in a greased 9 x 13-inch pan and bake 30 minutes at 350°.
Cook potatoes in boiling water to cover for 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11 x 7 x 1 1/2-inch baking dish. Bake at 350° for 30 to 40 minutes or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
Mix margarine and sugar, add egg, molasses and water. Slowly mix in remaining dry ingredients. Chill dough. Bake at 375° for 8 to 10 minutes. Top with cream cheese icing to which 1/4 teaspoon nutmeg has been added.
Boil sugar and water for 50 minutes with lid on pot. Add Karo and stir; let cool. Add vodka and extracts. Stir. Store for at least 2 weeks or more.
Heat oven to 350°. Grease bottoms only of loaf pans. Mix Bake-Rite and sugar in large mixing bowl. Add eggs, water and pumpkin. Stir in flour, baking soda, cinnamon and nutmeg. Mix in chopped nuts and raisins. Pour into loaf pans. Bake approximately 1 hour and 10 minutes or until a wooden pick inserted in center of loaf comes out clean. Remove from pan and cool completely before slicing. Makes 2 loaves in 9 x 5 x 3-inch pans, 3 loaves in 8 1/2 x 4 1/2 x 2 1/2-inch pans.
Cream together	butter	and sugar. Add eggs one at a time. Beat thoroughly after each addition. Sift flour before measuring and add a pinch of salt. Alternate adding cream and flour, beating all the time. Add almond flavoring. Use greased tube pan which has been sprinkled with flour. Bake in 325° oven for 1 1/2 hours. Do not open oven door.
Scald evaporated milk over low heat to avoid "skinning". Stir. Add sugar, salt and softened gelatin. Stir until completely dissolved and smooth. Cool. Add yogurt and vanilla. Mix well. Chill at least 2 hours. Pour into can and freeze. May add fruit to make other flavors.
Heat oven to 350°. Grease and flour a 12-cup Bundt pan or baking pan (13 x 9 x 2-inch). In large mixer bowl, blend all ingredients, except powdered sugar. Beat for 4 minutes at medium speed. Pour batter into pan. Bake for 40 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Sprinkle with powdered sugar.
Cream butter and sugar; add eggs. Mix flour and baking powder; add alternately with milk. Add vanilla. Bake at 350°. Check with toothpick for doneness. Bake in 3 layer pans. Serves 16.
Cook meat and drain. Add remaining ingredients. Place in casserole dish. Bake at 350° for 30 to 45 minutes. Can be cooked in crock-pot.
Mix well pudding and pineapple juice. Add crushed pineapple. Mix well. Add Cool Whip and other ingredients. Mix well and chill a few hours.
Cook first four ingredients until broccoli is tender. Mix next 3 ingredients well. Add rice. Stir well.
Sift first 4 ingredients together. Beat shortening until creamy. Add sugar gradually, beating until light and fluffy. Add eggs and beat well. Add dry mix alternately with bananas, small amount at a time, beating until smooth. Add nuts, if desired. Turn into well-greased loaf pan. Bake in moderate oven at 350° about 1 hour and 10 minutes, until done. (Makes 1 loaf.)
Line a well buttered pan with 2 cups of cherries. Cream together 3/4 cup white sugar and 3 tablespoons butter, then add 1 cup sifted flour, 1 teaspoon baking powder and 1/4 teaspoon salt, alternating with 1/2 cup milk. Pour this batter over the cherries.
Place chicken in Ziploc bag. Mix next 5 ingredients and pour over chicken. Marinate 24 to 48 hours. Grill. Serve grilled chicken with rice and vegetables as an entree for 4 to 6 people. Use remaining chicken for salad for 4 to 6 people the next day, preparing as follows.
In a 2-quart mixing bowl, blend sugar, cornstarch or flour and salt. Add milk, stirring until well mixed. Microwave at High for 8 to 12 minutes or until thick, stirring with wire whip 3 or 4 times. Stir some hot mixture into egg yolks. Blend egg yolk mixture into remaining hot mixture. Microwave at High for 1 minute. Blend in butter and vanilla, stirring until butter melts. Pour into baked pie crusts. Place plastic wrap or waxed paper on top until cool to prevent skin from forming.
Mix all ingredients and bring to a boil. Serve over cooked rice. Season with Tabasco sauce. Serves 4.
Beat eggs and add it with the milk to all of the dry ingredients. Put in two greased loaf pans. Let stand for 1/2 hour. Bake 45 minutes at 325°.
Preheat oven to 350°. Arrange chicken in a shallow 2 to 3-quart baking dish. Place 1 slice Swiss cheese on each piece of chicken. Stir together chicken soup and wine. Spoon evenly over chicken. At this point, you may refrigerate until ready to cook, up to overnight. When ready to bake, sprinkle crushed croutons over top. Evenly drizzle butter over croutons. Bake, uncovered, 50 to 55 minutes.
Preheat oven to 350°. Melt over hot water 1/2 cup peanut butter morsels. Stir until smooth; set aside. In small bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, combine butter and sugar. Beat until creamy. Blend in melted morsels. Beat in eggs and vanilla. Alternately blend in flour and milk. Pour into 2 greased and floured pans. Bake until crust is golden, 35 to 40 minutes. Cool and frost.
Mix ingredients together well. Form into a log and refrigerate 2 hours. Serve on crackers.
Mix all ingredients thoroughly and press into pan. Cover with ketchup and bake at 350° for 1 1/2 hours.
Combine sugar and milk in saucepan and cook to soft ball stage; remove from heat. In a mixing bowl combine butter, Marshmallow Creme and peanut butter plus vanilla. Add to cooked syrup and beat. When mixed, pour into buttered pan and cool. Cut into squares.
In small saucepan, mix cornstarch, sugar and salt. Add water, food color and lemon juice. Cook, stirring constantly, until thickened. Spoon over chicken.
Boil first 4 ingredients together for 20 minutes. Watch that it doesn't stick and add 1/4 cup water as necessary. Add the cheese, half and half and cream of celery soup, in that order. Heat and stir together until blended. Do not boil.
In medium saucepan, heat the milk chocolate over low heat, stirring constantly, until melted and smooth. Remove saucepan from heat; stir in marshmallows and walnuts. Drop from a teaspoon onto a waxed paper lined baking sheet. Chill in the refrigerator for 15 minutes or until firm. Put in a bowl with a sealed lid. Can be refrigerated up to 1 week.
Cream together the cream cheese and sour cream. Add remaining ingredients and mix well. Chill and serve with fruit chunks. Yield: 20 servings.
Heat oven to 450° to 475°. Mix together flour, baking powder, soda and salt. Cut in shortening until mixture looks like coarse meal. Stir in buttermilk with a fork until soft dough forms. Knead until workable and roll to desired thickness. Bake approximately 10 to 12 minutes.
Cook pinto beans until half done. Add all other ingredients and cook additional 2 1/2 hours.
Mix the first 3 ingredients. Add salt and flour; mix well. Spoon over fruit. Bake at 400° for 20 to 25 minutes, or until done.
Sift dry ingredients together and mix. Add apples and nuts. Mix well. Combine all other ingredients and add to dry mixture. Mix well. Grease and flour 9 x 12 cake pan. Bake at 350° for 1 hour.
Combine cereal and milk. Allow to stand until milk is absorbed. Stir and thoroughly combine with bran-milk mixture, melted shortening, egg, apple, sugar and cinnamon. Add flour which has been sifted with baking powder and salt. Stir only until all ingredients are just blended. Pour into 12 muffin pans. Bake at 400° for 25 minutes.
Mix all of the chosen ingredients and add any others which might fit your taste in a large pot. Salt will probably not be necessary, but add pepper and salt to taste. Heat to boiling. Let this simmer for as long as it takes to bake the corn bread or French rolls. Serve hot! This keeps very well in the refrigerator for several days. Enjoy!
Mix first 7 ingredients together and form into balls. If desired, brown in skillet on top of stove. Mix cranberry sauce, chilli sauce and	brown sugar together.	Place meat balls in ovensafe dish and pour mixture over them.	Bake at 350° for about 30 minutes.
In Pyrex baking dish, spread the cream cheese for bottom layer. Empty can of chili as next layer. Top with Cheddar cheese. Bake in oven at 400° for 15 minutes. Turn oven to broil and continue to bake for 5 minutes or until cheese is melted and bubbly. Serve with corn chips.
Beat eggs until light. While still beating, gradually add sugar, oil and vanilla. Stir in melted chocolate and zucchini.
Bake in a square 8-inch cake pan for 35 minutes at 350°.
Bring sugar and syrup to a boil. Mix in peanut butter and vanilla; stir well. Place corn flakes in bottom of pan. Pour all ingredients over flakes and cut into squares. You may need to add to or take away from ingredients according to your taste.
Combine 1st 3 ingredients. Dip bread in this mixture and brown each side on a well-buttered griddle or skillet. Serve hot. May sprinkle with sugar.
Cook and chop chicken (reserve 1/2 cup broth).	Cook spaghetti and drain. Cook vegetables (peas and chopped celery, carrot). Cook soups with milk and the 1/2 cup broth. Mix together and add pimientos (if desired). Stir gently over low heat or bake at 300° for 30 to 40 minutes.
Using cookie sheet with sides, place pretzels on cookie sheet with salty side up. Top with chocolate disks. Bake for 5 minutes in 225-degree oven. Remove and put an M&M in the center, pressing slightly. Cool until set.
Cream shortening and sugars. Blend in eggs. Stir in sifted dry ingredients. Add flavoring. Knead in peanut butter. Roll into balls (quarter size). Place on ungreased cookie sheet. Flatten with a fork. Bake at 375° for 10 minutes.
Fold yogurt into whipped topping blend well; fold in strawberries. Spoon into crust; freeze until firm approximately 4 hours or over night. Garnish with additional whole strawberries if desired. Let stand at room temp. For 10 minutes before serving. Store leftovers in freezer.
Trim excess fat from pork chops. In a heavy skillet, brown chops in oil for 5 minutes on each side. Drain excess oil. Pour Ragu sauce over chops while cooking. Reduce heat. Cover and simmer for 1 hour. Serves 4 to 6.
Soak beans overnight in about 6 cups water, then add tomato sauce, onion, garlic cloves, brown sugar, molasses, mustard and liquid smoke. Add a ham hock or 4 slices of bacon (diced) or a small piece of salt pork. Bring all just to a boil, then simmer for 3 to 4 hours or until beans cook. Add salt and pepper to taste.
In a double boiler, melt caramels, adding milk. When melted, add pecans. Spoon onto wax paper. Let stand until firm. Melt chocolate with paraffin. Dip caramels into chocolate. Cool on wax paper.
Measure 3 cups sweet milk; sift or mix together sugar, cocoa and 1 cup of the milk. Put the other 2 cups on the stove, medium heat. When hot, you have your eggs and flour and sugar and cocoa all ready beaten together to get out all the lumps, so when you add it to the hot milk, you stir continuously with a metal pancake turner. With this you keep the bottom of pot from burning. (Or can pour egg mixture through a strainer that will keep out the lumps as well.)
Mix ingredients and put in a 1 1/2-quart casserole dish. Bake for 30 minutes at 350°.
Mix together tuna and cream of chicken soup. Add chopped onion, pepper and mayonnaise. Mix and add the stuffing. Add milk to mix together. Pack firmly into a greased baking dish. Bake at 350°, covered, for 30 minutes and uncovered until brown.
Cream greetings and smiles thoroughly. Add handshakes beaten slightly. Add love slowly. Sift in sympathy and hospitality and serve with humility.
Pound meat into thin pieces about 4 x 5 inches. Season with salt and pepper.
Mix everything but marshmallows in slow cooker. Cover. Cook on low for 4 to 5 hours. Place in baking dish and cover with marshmallows. Brown 15 minutes in 350° oven. Serves 18 to 20.
Dissolve Jell-O in water. Add balance. Double recipe fills 2 1/2-quart ring mold.
Grease 1 1/2 quart baking dish. Stir together all ingredients. Pour into prepared dish. Place dish in baking pan (filled with hot water to depth of 1 inch). Bake at 350° for 1 hour or until knife inserted in center comes out clean. Serves 6.
Brown meat and onion; blend in pizza sauce, garlic salt and oregano. Put mixture in greased 9 x 13-inch pan and sprinkle with Mozzarella.
Combine all ingredients and cook until thick (will cook down until about 1/2 of original amount). Seal in jars in warm water bath.
In a large saucepan, heat chicken broth, tomatoes, garlic and dried basil to boiling. Add rice. Reduce heat to low. Cover and simmer 20 minutes. Add undrained chicken, peas and hot pepper sauce. Cover and simmer 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, 5 minutes. Garnish with basil leaves and red pepper rings. Makes 4 servings.
Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries, mix well to coat fruit. Let stand 20 minutes. Spoon fruit into pastry lined 9 inch pie plate. Dot with butter or margarine. Moisten pastry edge. Top with lattice crust; flute edge. Bake in hot oven (400 degrees) for 35-40 minutes. If desired, decorate lattice top with additional sliced fresh strawberries dipped in melted currant jelly.
Beat egg whites until stiff, put in the sugar and beat again. Then fold in the other ingredients and pour into a greased pie plate. Bake for 30 minutes at 350°. It is good served with Cool Whip or plain.
Mix oil, eggs and sugar. Add apples. Sift together flour, soda and salt three times. Pour into two 9-inch greased pans lined with waxed paper. Put in cold oven. Bake 40 to 45 minutes at 325°.
Soften tortillas and add filling. Dissolve bouillon cubes in 1/2 cup boiling	water.	Add half and half and pour over dish. Add cheese.	Bake at 350° for 45 minutes.
Mix cottage cheese, Cool Whip, Jell-O, mandarin oranges and nuts. Mix well. Refrigerate until chilled.
Place butter on large double thickness of foil, spreading to grease foil. Add potatoes, salt, pepper, cheese and cream. Bring foil together over potatoes and fold into secure package. Grill over flame at medium to high setting at least 20 to 25 minutes until cheese melts. Makes 3 to 4 servings.
Dissolve Jell-O in hot water. Cool and thicken. Beat with electric beater. Add mayonnaise and cottage cheese. Continue beating. Stir in crushed pineapple plus juice and nuts. Pour into large Pyrex dish. Refrigerate until set.
Melt Crisco; set aside. Dissolve yeast with 1/4 cup hot water. Add Crisco, egg, other water, sugar, salt and flour. Mix and store in fridge at least 2 hours. Roll out. Let rise. Bake at 425° for 10 to 15 minutes.
Mix the flour, margarine and pecans. Press into a 9 x 13-inch pan. Bake at 325° for 20 minutes. Cool. Combine cream cheese and powdered sugar. Fold in 1 cup whipped topping and spread on cooled crust. Beat pudding and milk until thick; then spread over cream cheese layer. Top with remaining whipped topping. Refrigerate for 1/2 hour before serving.
In a large saucepan, boil sugar, milk, butter and salt until a little mixture forms a hard ball when dropped in cold water, about 250° on a candy thermometer. Stir occasionally to keep from scorching. Stir in dates; cook until tender. Take from fire and beat until cool and thick. Stir in nuts and vanilla. Pour half onto wet cloth and roll into a log shape. Repeat for the other half. Store in the refrigerator; cut in slices to serve. This is a very old family recipe.
Peel and slice zucchini. Coat zucchini with flour or cornmeal, salt and pepper to taste. Fry in vegetable oil until golden brown.
In a large mixing bowl, combine eggs, sugar, oil and vanilla. Combine dry ingredients; add to egg mixture and mix well (batter will be stiff). Stir in apples and nuts. Spread into greased 9 x 13-inch pan. Butterscotch chips are sprinkled over top of batter. Bake at 350° for 45 to 50 minutes.
Pour melted margarine over sugars in mixing bowl. Mix well. Add eggs and beat. Beat in flour which has been sifted with soda and salt. Add vanilla. Stir in oats, chocolate chips and nuts. Put dough into 9 x 12-inch loaf pan and bake about 25 minutes at 350°. Do not overbake! Cool and slice.
Serve open-faced on Pepperidge Farm dinner rolls with a slice of olive on top, or serve on bread of your choice.
Blend cheese with mayonnaise. Add nuts, green peppers and drained fruit; mix well. Fold in whipped cream with dash of salt. Pour into individual freezing molds and freeze until firm. Serve on lettuce and garnish with cherries.
Clean and wash chicken. Mix all of the ingredients and season the chicken with the mixed ingredients well. Place the chicken in a well-greased baking pan; bake in the covered baking pan for 2 hours at 350°. Remove the cover and bake an additional 1/2 hour, so the chicken will become a golden brown. It might become a golden brown in less time than the suggested half hour. If so, remove from oven and serve when convenient. Serves 6 to 8 people.
Brown ground beef and onion; drain. Add garlic, salt, basil, tomato sauce and tomato paste; cook for 15 minutes. In bowl, add parsley, Parmesan cheese and pepper. Mix together. Cook lasagna noodles. In large casserole dish, lay noodles and sauce mix and mixture in bowl. Also add Mozzarella cheese. Alternate noodles and all ingredients until gone. Bake at 375° for 30 to 35 minutes.
Mix well and pour into 2-quart casserole. Melt 1 stick margarine. Mix well with herb stuffing mix. Mix with Stove Top mix. Place this mixture on top of casserole. Bake at 320° for 1 hour.
Cream the margarine or butter and Crisco together. Add the sugar gradually, beating after each addition. Beat the eggs until light and fluffy and add to the butter-sugar mixture, blending thoroughly. Sift dry ingredients. Add the flavorings to the milk. Add dry ingredients alternately with the milk, beginning and ending with the flour. When well blended, pour into a well-greased and lightly floured tube pan. Bake at 350° for about an hour.
Blend together lightly the ice cream and milk. Add pudding. Beat until just mixed, about 1 minute. Pour into baked pie shell. Let stand in refrigerator about 1 hour.
Place strawberries into pie shell. Cook sugar, cornstarch, Jell-O and water until thick. Pour over strawberries. Chill 2 hours. Top with whipped cream or Cool Whip.
Cook macaroni as directed; drain. Cook meat and onion until lightly browned. Drain off fat. Combine with meat, soup, eggs, milk and shredded cheese. Add macaroni.
Cream margarine and 1/3 cup sugar until light and fluffy. Blend in 1/4 teaspoon vanilla. Add flour; mix well. Spread dough onto bottom and 1 1/2 inches high around sides of 9-inch spring-form pan.
Preheat oven to 375°. Sift together flour, salt, baking powder and soda. Combine sugars, shortening, cinnamon and nutmeg; blend well. Beat in egg; gradually mix in dry ingredients, mixing alternately with pumpkin. Stir in chocolate chips, raisins and nuts. Drop by tablespoonfuls on lightly greased baking sheets. Bake at 375° for 14 to 16 minutes. Makes 3 dozen 2 1/2-inch cookies.
Cut tortillas into fourths. Use 1/2 of them to line an oblong baking dish, sprayed with cooking spray. Top tortillas with ground meat, then onion, then grated Cheddar cheese. Add the other 1/2 of the tortillas. Melt oleo in saucepan. Add flour and stir until smooth. Next, add milk, chilies (drained) and the Velveeta cheese which has been diced or grated. Do not boil, but cook until thick. Pour over tortilla-meat combination and heat in oven for about 20 minutes at 325°.
Wash mushrooms. Pull stems out and put small amount of sausage inside. Put stems back in mushrooms. Mix egg and milk. Dip mushrooms in egg mixture, then dip in flour. Do this again, so batter is thick. Deep fry until golden brown. Use Ranch dressing for dip.
Saute ham and salt pork. Add peppers, tomatoes, onion, tomato sauce and garlic; simmer for a few minutes. Add capers, olives, achiote coloring and rice. Mix well and let cook for two to three minutes. Add the pigeon peas, water and salt. Mix thoroughly. Cook slowly until the liquid has evaporated. Stir, cover and cook until the rice is tender. Serve hot.
Mix first 4 ingredients together and press into oblong pan. Do not grease the pan. Mix the remaining and pour over the cake mixture. Bake for 45 minutes at 350°. I put it in fridge and liked it better cold.
Whip all ingredients together; put in pie crust. Cool 4 hours. Serve with favorite fruit as topping.