HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, soda and salt. Cream butter; gradually add brown and white sugar, creaming well. Blend in egg and vanilla; beat well. Add dry ingredients gradually, blending well. Stir in chips, nuts and cherries. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes until golden brown.
Mix hamburger, ground turkey, sausage, garlic powder, chili powder and oregano. Press mixture into baking pan and bake on 450° for 30 minutes. Remove from oven and drain excess juices, saving 1/4 cup for topping. Mix 1/4 cup juice from meat loaf with sweet leaf basil, tomato sauce and diced tomatoes. Pour topping over meat loaf and bake for 15 minutes.
Preheat oven to 375°. Spread bread pan with vegetable oil spray. Place bread dough in pan and bake for 50 minutes. Let cool. Slice thin.
Mix first 5 ingredients. Stir in water and applesauce using a wire whisk. Gently stir in beaten egg whites using wire whisk. (Add sliced strawberries, chopped apple or blueberries, if desired.) Cook on hot griddle or waffle iron.
Bring to a boil water, cinnamon sticks and cloves. Remove from heat and add tea bags. Let set 5 minutes. Remove tea bags and add sugar, orange juice and lemon juice. Refrigerate until serving. Heat to serve 1 cup or entire pot.
In small saucepan, melt margarine or butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Makes 3/4 cups (twelve one tablespoon) servings.
Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in large bowl. Beat 4 minutes; pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Combine remaining 1 cup pineapple, 1 package pudding and Cool Whip; mix well. Spread over cake. Chill in refrigerator until serving time.
Brown hamburger and onion. Drain off grease.	Add all other ingredients and stir until cheese is melted. Serve with tortilla chips.
Combine all ingredients except penne. Let marinate together at room temperature at least 1 hour. Before serving, add cooked penne; let cool and serve at room temperature. Add Romano or Parmesan to taste. Enjoy!
Saute cabbage, ham and onion in cooking oil until tender. Parboil noodles; drain well. Add to ham and cabbage mixture.
Cream sugar, shortening and egg thoroughly. Add blended dry ingredients to cream mixture, alternating with milk, beginning and ending with dry ingredients. Fold in blueberries. Fill muffin pan 2/3 full. Bake 20 to 25 minutes at 400°.
Pour slightly cooled milk in bowl. Add salt, oil, honey, water, eggs and yeast. Add 3 cups of whole wheat flour and blend together. Add 3 more cups of flour. Knead with bread dough hooks 10 minutes. Cover with a kitchen towel and let rise until double in bulk. Knead once again with dough hook until dough appears smooth, no air bubbles. Form into loaves and place in a well oiled bread pan. Let rise again until double in bulk. Put bread in a cold oven. Turn oven on to 350°. Bake for 1 hour. These loaves are very tender and Dee licious.
Mix everything together in casserole dish or any 9 x 13-inch pan. Cook 1 hour at 350°, covered.
Combine sugar, margarine and milk in heavy, 2 1/2-quart saucepan. Bring to a full, rolling boil, stirring constantly. Continue boiling over medium heat. After about 3 minutes, drop a bit into cold water, if ball forms, remove from heat. Place in baking dish; let cool. Cut into squares and serve.
Mix all together. Bake in a tube pan for 1 hour and 15 minutes at 350°.
Cook potatoes whole in the skins; peel and dice or pare, dice and cook them in a small amount of boiling, salted water until tender; drain. Pour hot dressing over hot potatoes. Add scallions or onion and salt and mix carefully. Let cool for 10 to 15 minutes. Mix in the rest of the ingredients. Chill for 3 to 4 hours before serving. Makes about 1 quart.
Mix sour cream, cream cheese and taco mix together so there are no lumps. Spread this out on a pizza pan and top with the lettuce, tomato and cheese.
Cut shortening in flour and salt. Mix together egg, vinegar and water. Sprinkle over flour mixture. Makes 2 small double crust pies or 1 big pie.
Cream together margarine and brown sugar. Add eggs. Add in flour and baking soda; mix well. Gently add vanilla, nuts and chocolate chips. Pour into an ungreased 13 x 9-inch pan. Bake at 350° for 20 to 30 minutes.
Prepare cake as directed for a 9 x 13 x 2-inch pan. After baking, poke holes in cake with end of wooden spoon about 1-inch apart. Pour caramel sauce over cake, then pour sweetened condensed milk over that; chill. Spread Cool Whip over cake and sprinkle broken bars on top.
In large bowl, combine flour, cinnamon, ginger, soda and salt. Beat butter in bowl with mixer until creamy. Add sugar and honey and beat until smooth. Add eggs; mix well. With wooden spoon, beat in flour mixture, one cup at a time, until well blended. Cover and refrigerate several hours.
In bowl, stir soup until smooth; blend in milk. Stir in tuna, noodles, parsley and pimento. Pour in casserole dish and top with crumbs. Bake for 30 minutes at 350°. Serves 4.
Roll chicken jelly roll style around 2 or 3 slices dried beef. Wrap with bacon slices. Secure with toothpicks. Arrange in baking dish. Mix soup and sour cream. Cover chicken completely with mixture. Bake at 350° for 1 hour. Serve gravy over rice.
Mix ingredients as listed. Pour into greased 9 x 13 x 2-inch loaf pan. Bake 25 minutes at 400° till golden brown. Serves 12.
Brown chicken or pork in oil. Add garlic, green pepper and vinegar, sugar and pineapple with juice. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.
Mix all ingredients together in a pan (greased) and cover. Bake at 325° until beef is tender. Check occasionally to see if more water is needed during baking.
Cover cookie sheet with foil and place chicken breasts on it, skin side up. Salt lightly. Cover each piece generously with sour cream and then sprinkle stuffing over all. Bake at 350° for 45 minutes.
Combine first 4 ingredients. Add water and beat until smooth with wooden spoon. Dip onion rings in batter and then in crumbs. Deep fry until brown.
Mix first 3 ingredients. Roll into balls the size of a small walnut. Roll in confectioners sugar and let stand in refrigerator for at least 24 hours. Yields 4 dozen.
On a large cookie sheet, melt stick of butter. Sprinkle on crushed graham crackers. Then put 1 layer of chocolate chips and 1 layer of peanut butter chips. Sprinkle coconut on top of chips. Pour condensed milk over everything on cookie sheet. Bake at 350° until everything is melted and has a brownish top.
Beat eggs and mix in other ingredients. Add fruit when custard is poured into cylinder.	You do not cook this custard. This recipe makes enough for two freezers. It will overflow when frozen in one freezer.
Cook spaghetti by package directions. Place sausage, vegetable and water in a 10-inch skillet. Bring to a boil. Reduce heat. Cover and simmer for 7 to 8 minutes or until vegetables are crisp-tender. Add milk, butter and Italian seasoning to skillet. Heat to melt butter. Add sausage mixture with spaghetti and Parmesan cheese. Let stand for 5 minutes to thicken.
Drain mandarins and kumquats, reserve packing syrup in separate containers. Finely chop mandarins. Remove pits from the kumquats and finely chop. Mix kumquats, mandarins and all remaining ingredients in a bowl. Refrigerate at least 30 minutes. Serve chilled as a dessert or as a side dish for poultry, pork or fish. Serves 2.
Brown bacon and onion. Add ground chuck; brown and drain. Add remaining ingredients. Bake, uncovered, at 300° for 1 1/2 hours.
Slice bread in half lengthwise. Grate cheese. Mix yogurt, mayonnaise and cheese together and spread over cut sides of bread. Toast in preheated oven 10 minutes, until tops begin to brown and bubble.
Pull bread from inside of French bread loaf to leave a shell and reserve bread in a bowl. Brown ground beef and chopped onion. Add garlic powder, dill weed, oregano, salt and pepper to taste. Drain grease. Mix shredded cheese with beef mixture until cheese melts. Mix beef mixture with bread mixture and stuff into bread shell. Wrap in tinfoil and bake at 375° for 10 minutes. Take out of oven and pour melted margarine or butter mixed with garlic powder and dill weed across top and bake another 7 to 10 minutes, until crispy. Serve immediately.
Mix together the sugar, water and coffee; bring to a boil and simmer 1 hour. Cool. Add the vodka and vanilla. Bottle. May be used immediately or store for future use. Makes 7 cups.
In a mixing bowl, sift flour, 3/4 cup sugar, baking powder and salt. Add milk, butter, vanilla, chocolate and nuts; mix well. Pour batter into an ungreased 9-inch square baking dish.
Preheat oven to 350°. In a skillet, melt margarine; add celery and onion and cook until tender over medium heat. In another pan, prepare rice as directed on package. In separate pan, cook broccoli as directed on package. Add rice and broccoli to celery mixture. Add soup; stir and cook over medium heat. Place in casserole dish and add Cheez Whiz. Bake for 30 minutes.
Dissolve yeast in warm water. Add sugar to yeast mixture. Add butter to flour mixture (flour and salt). Add 3 yolks to yeast mixture, then light cream to yeast mixture. Then add yeast mixture to flour mixture. Place in refrigerator for 4 hours or overnight. Invert soup plate over bowl.
Put sugar and coffee together. Add boiling water. Let cool to room temperature and add vodka and 1 vanilla bean per container.
Crumble cookies in food processor or blender. Set aside. In bowl, beat cream cheese until smooth. Add milk, pudding, sugar and vanilla. Beat until smooth. In 9 x 9-inch dish, layer 1/2 cookies. Pour pudding mixture evenly over crumbs (cookies). Pour other half of cookies on top (save a few spoonfuls). Cover with Cool Whip. Sprinkle remaining cookies on top. Refrigerate until cold.
Cream the oleo and sugar; add the remaining ingredients. Bake 15 minutes in a 9 x 13-inch pan at 350°.
Grate avocados, tomatoes, onion and garlic in large bowl. Stir in picante sauce and sour cream. Top with grated cheese. Serve with tortilla chips.
Combine all ingredients until thoroughly mixed. Put into a greased brownie pan and bake at 350° for 20 minutes (3 times recipe for 9 x 13 pan).
Cook spinach and drain excess water. Mix spinach, cream cheese & can of soup with 1/2 can of onions. Spread in casserole dish. Cook on 400° for about 35 to 40 minutes. Remove from oven and put other 1/2 of onions on top. Put back in over for about 10 minutes.
Mix soups, milk, green pepper, onion and turkey in large saucepan. Bring to a boil. Stir in cooked spaghetti and cheese (saving some cheese for the top). Let simmer 20 to 30 minutes. Add mushrooms and stir well. Portion in casserole or serving dish; top with remaining cheese. Cover and keep warm until serving time. Great with leftover turkey.
Combine sugar, cornstarch and salt in a 1 1/2-quart glass casserole. Gradually stir in milk. Microwave at High setting 8 minutes or until mixture comes to a boil and thickens, stirring every 2 minutes. Stir a small amount of hot mixture into egg yolks. Immediately pour yolk mixture back into remaining hot mixture, blending thoroughly. Microwave at High setting 2 minutes, stirring after 1 minute. Fold in rice, butter and vanilla. Mix in nutmeg and cinnamon to taste. Add raisins, if desired.
Beat altogether in mixer until mixed. Spray a 9-inch pie pan with Pam and put filling in it. Bake at 350° for 40 minutes. Remove from oven and cool 20 minutes. While cake is cooling, make topping.
In saucepan heat the milk while mixing with a mixer the sugar, cornstarch, salt and egg. Add beaten mixture to hot milk and cook over medium heat until thickened and bubbly. Remove from heat and add butter, vanilla and coconut.
Brown beef in skillet. Add chopped vegetables and simmer for 30 minutes. Add rice, seasonings and soy sauce. Simmer a while and let set about 10 minutes before serving.
Mix flour with butter. Add nuts. Press into a 9 x 13-inch cake pan and bake at 400° until golden brown. Set aside to cool.
In 10-inch skillet, pour in 1 tablespoon oil. Heat 30 seconds on high heat. Swirl oil in pan. Heat another 30 seconds. Turn heat down to moderate. Add the garlic, then the green pepper and carrot and stir-fry for 2 or 3 minutes until vegetables darken somewhat in color. Pour in 1/2 cup chicken, broth syrup, vinegar and soy sauce and bring to boil. Boil rapidly for 1 minute. Immediately give the cornstarch/water mixture a quick stir to combine it and add it to the pan. Cook a moment longer, stirring constantly. When sauce is thick and clear, pour over fried pork and serve.
Crush graham crackers and mix with 1/2 cup melted butter. Press into 9 x 13-inch pan. Chill 1 hour. Mix confectioners sugar with pineapple. Cut bananas lengthwise; put over cracker crumbs. Pour mixture over bananas. Sprinkle pecans over top. Put maraschino cherries on top if desired.
Beat egg whites until stiff. Fold in soda crackers and nuts. Spread in greased 9 x 13-inch pan. Pull mixture up the sides of the pan with a spatula. Bake at 350° for 25 minutes. Cool. When cooled, spread whipping cream over the meringue. Top with pie filling. You may substitute other fillings. Excellent when strawberries are used. Very pretty dessert for a special occasion dinner party. Cut into squares.
Prepare crust by spreading with Crisco and taking a fork to prick crusts. Break Ritz crackers coarsely into pie shell.
Mix eggs, sugar, milk, vanilla, salt, flour, baking powder and butter together. Spread on a well-greased cookie sheet. Bake at 350° for 15 to 20 minutes. While hot, spread with a thin coat of peanut butter. Refrigerate until peanut butter hardens. Melt chocolate; spread over top. Cool.
Mix together eggs, flour, baking powder and salt. Add bacon, onions and cheese. Pour into two 8 x 8 greased pans or one 9 x 13 pan. Bake approximately 1 hour in 350° oven. Test with knife blade for doneness. Cool, cut into squares. Can be used as an appetizer or for breakfast or brunch.
Cream shortening, sugar and eggs together until light and fluffy. Stri in milk; sift dry ingredients together. Stir into creamed mixture. Stir in oats, raisins and nuts. Drop from tablespoon 2 inches apart on lightly greased cookie sheet. Bake in hot oven, 400°, for about 8 minutes. Cool slightly; remove from pan. Makes about 60.
Cook eggs, butter and sugar in double boiler 1/2 hour. Stir until well-blended and then stir occasionally. Let cook and add vanilla. Grind up graham crackers. Add to former mixture along with marshmallows and nuts. Pack in large greased pan. Let set in refrigerator overnight uncovered. Cut in squares.
Combine Jell-O, boiling water and sugar; mix until dissolved. Add juices and water to total one gallon. Add ginger ale when serving. May be frozen to make slush. Serves 20 to 25.
Brown sausage and mix with soup and milk. Put in bottom of 13 x 9-inch greased casserole dish. Top with 3 cups cheese. Mix Bisquick, milk and eggs. Blend until smooth. Pour over meat and cheese. Bake at 400° for 40 minutes. Great for breakfast, lunch or dinner. Serves 8.
Reserve 1/2 cup ham. Mix all the ingredients well. Shape into a ball and roll in the reserved ham. Coat the ball completely.
Mix cake mix per package instructions. Put half of mix in a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
In quart casserole dish, combine morsels and butter. Microwave on High for 2 minutes and stir. (Chocolate does not look melted until you stir it.) Microwave on High for 2 minutes more. Beat until smooth. Fold in walnuts. Serve over ice cream. (Sauce will harden when it hits the ice cream.) Makes 2 cups.
Put all in a big pot, except the potatoes. Cook until meat is done, about 2 hours. Add the potatoes and cook 1 hour more.
Mix egg yolks, cottage cheese, salt and raisins. When mixed drop by tablespoonful unto pulled dough, rather close, drop cherries over cheese mixture. Sprinkle with sugar and buttered bread crumbs. Roll and bake as directed on Strudel dough page.
Preheat oven to 425°. Cream sugar and butter until fluffy. Beat egg yolks briskly and add to creamed mixture. Add flour, salt and milk. Whisk in lemon juice and rind.
Mix butter until creamy; add sugar and beat well. Add eggs and mix, then add flour, soda, salt and cinnamon. Add water and vanilla. Stir well. Add cherries, juice, nuts and raisins. Drop by teaspoonful on lightly greased cookie sheets. Bake at 350° about 10 minutes.
Put bacon in bottom of electric frying pan; heat until wilted. Make small patties of ground round and put on top of bacon. Sprinkle with Lawry's salt. Slice vegetables on top of meat. You can use as many vegetables as the family likes. Sprinkle with salt and pepper. Put soup over this, then water. Let it simmer for several hours. The longer the better.
Cut meat into cubes. Roll into mixture of flour, salt, Accent and pepper. Reserve flour mixture. Brown meat slowly in hot oil. Sprinkle any remaining flour mixture over meat. Toss to coat meat. Add onion; cook until limp. Add water, garlic, bay leaf and thyme. Bring to a boil. Cover and cook over low heat 1 hour. Add potatoes, carrots and additional water as needed. Cover and cook 15 minutes. Add peas and continue to cook about 10 minutes or until vegetables are tender. Stir in evaporated milk. Heat until steaming hot, but do not boil. Remove bay leaf. Serve hot.
Brown meat; drain off grease. Add onion and cook until tender. Cook and drain noodles. Add rest of ingredients. Pour into 13 x 9-inch pan. Top with cracker or bread crumbs mixed with 1/4 stick of oleo. Bake at 350° for 40 minutes.
Cream sugar with butter or oil, then add the other ingredients and mix well. Bake at 350° for 30 to 40 minutes.
Drain pineapple; add water to make 1 cup liquid. Heat and pour over Jell-O. Stir until Jell-O is well dissolved. Then add rest of ingredients. Blend well. Pour into serving bowl. Chill.
Grease and flour loaf pan. Mix dry ingredients together. Add eggs and oil. Add mashed bananas and pecans last. Bake at 350° for 45 minutes or until done.
Beat well (1 hour by hand, 8 minutes with electric mixer) the eggs and sugar. Add almonds, candied oranges and citron, spices and lemon rind. Add flour a little at a time. Spread the batter 1/2-inch thick on a layer of baking wafers. Let dry overnight. Bake to a light golden brown at 300° (150°C) for 15 to 20 minutes. When cold, coat with white or chocolate icing.
Mix 3 tablespoons sugar, margarine and pretzels together and then spread in a 9 x 13-inch pan. Bake in a 375° oven for 10 minutes. Cool.
Combine dry ingredients. Cream margarine and add egg, vanilla and apple juice concentrate. Stir in dry ingredients. Add thinly sliced apples, nuts, raisins and oatmeal. Spray a 9 x 12-inch pan evenly in pan. Bake in preheated 350° oven for 25 minutes. Cut into 20 squares.
Cream together first 3 ingredients. Mix well. Pour dry ingredients into top 3 ingredients. Mix well. Pour into greased and floured loaf tins (2). Bake at 325° for 1 hour and 10 minutes.
Dissolve jello in hot water; then add pineapple, bananas, strawberries and nuts. Mix together. Pour 1/2 of mixture into a 9 x 13-inch dish and let jell. Then spread sour cream over jelled mixture, followed by remaining mixture and jell. Keep chilled and serve.
Mix well and store in covered container. Add 2 or 3 tablespoons to cup of hot water.
Preheat oven to 350°. Sift together sugar, flour, cinnamon and nutmeg. Add the other ingredients and beat until smooth. Bake 1 1/2 hours in tube pan or 2 loaf pans lined with waxed paper.
In large skillet, combine all ingredients. Cook and stir over medium heat until meat is browned and vegetables are tender; drain. Cool. Freeze in three 2 c. portions. Makes 3 pints. * We often make this in the fall by making 5 or 6 times the recipe and put it in the freezer for winter.
Place 1 peach half in 6 dessert dishes. Heat all ingredients, except whipped topping. Stir constantly. Boil and stir 1 minute. Cool. Top each peach with whipped topping. Pour cooled sauce over peach halves. Refrigerate for a couple of hours.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch rectangular pan. Mix half of the cake mix (dry), the margarine, brown sugar, water and eggs in large bowl until smooth. Stir in remaining cake mix and nuts. Spread in pan. Bake 20 minutes. Sprinkle marshmallows evenly over top. Bake 10 to 15 minutes or until puffed and golden brown. Heat frosting in 1-quart saucepan over medium heat, stirring constantly until thin. Drizzle over top. Sprinkle with 1/4 cup nuts. Cool completely; cut into 1 1/4-inch squares. Makes 35 squares.
In greased 8 x 12-inch baking dish, combine the first 4 ingredients and 1 cup of cheese. Blend soup and 3/4 cup of milk; pour over casserole. Bake, covered, at 400° for 15 minutes.
Mix together all ingredients and add the crabmeat which has been picked over. Gently mix in the crabmeat. Form into 6 to 8 crab cakes and cover with corn flake crumbs. Fry in a buttered pan until golden.
Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the oil. Saute onion for 5 minutes or until translucent. Add 4 cups corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups broth and cook 20 minutes or until corn is very tender.
Mix Jell-O as directed on package. Let thicken slightly. Add crushed pineapple and shredded carrots. Chill until set. Serve on lettuce.
In large bowl combine peas, pecans, onion, water chestnuts and pimento. Mix well. Mix together the oil, vinegar and sugar and spread evenly over mixture; refrigerate overnight. Before serving, drain mixture and stir in mayonnaise. Serve in bowl lined with lettuce leaves.
Layer in 9 x 13-inch pan in order as given and bake at 350° for 1 hour.
Dissolve jello in large mixing bowl. Add berries. Put in refrigerator until jello starts to set. Push cake into jello. Let stand overnight in refrigerator. Jello and strawberries are on outside; cake is on inside. Delicious!
Melt chocolate chips, butter and peanut butter. Pour melted mixture over whole box of cereal in a large bowl. Stir to coat. Shake coated cereal in a paper bag containing the powdered sugar. Spread powdered sugar coated cereal mixture on waxed paper to cool. Store in an airtight container.
Drain beans well and mix with soup and onion. Put in 1 1/2-quart casserole. Toss crumbs with melted butter and sprinkle over top. Bake at 350° for about 30 minutes.
Mix first 5 ingredients together in 9 x 13 pan; place chicken on top. Drizzle with margarine. Sprinkle with pepper and paprika. Bake 1 1/2 to 2 hours at 300°.
Cream sugar and butter. Add flour and baking powder. Then add the nuts. Fold in beaten egg whites. Bake at 350°. Insert wire tester and when it comes out dry, it is done.
Combine flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture; beat until smooth. Blend in remaining ingredients. Pour into greased 10-inch tube pan or 13 x 9-inch pan. Bake at 350° for 50 to 55 minutes or until tester inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan. Cool on rack; frost.
Spread pie filling and pineapple in the bottom of a greased 9 x 13 pan. Cover fruit evenly with cake mix. Sprinkle pecans evenly on top. Top evenly with pats of butter or margarine. Bake in preheated 350° oven for 1 hour. Serves 8 - 10. Top with whipped cream or Cool Whip.
Mix together the first 7 ingredients in bowl. Then, mix nuts and chocolate bits together. Mix. Bake in Bundt pan at 350° for 55 minutes.
Heat milk, add 2 teaspoons butter; set aside. Beat eggs until lemon-colored with 1/2 cup sugar. Add flour, baking powder and remaining sugar to egg mixture; mix well. Batter will be thin. Bake in a greased 15 1/2 x 10 1/2-inch pan for 15 or 20 minutes or until tests done. Remove from oven and immediately spread with peanut butter, carefully. Refrigerate until peanut butter is hard. Melt chocolate bars and spread on top of the peanut butter.
Mix all ingredients together. Bake at 350° for 45 minutes or until golden brown.