HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split the hamburger buns into 4 halves. Place the 4 halves, flat side up, on a cookie sheet. Broil until the tops are lightly browned (about 2 to 3 minutes), but be careful not to burn them. Remove from oven. Spread 1 tablespoon pizza sauce evenly on each half bun. Sprinkle cheese evenly on top of sauce as desired. Apply pepperoni, if desired. Set oven to 350° and bake pizzas for 4 to 5 minutes, or until cheese is lightly browned. Makes 4 pizzas.
Cut hard-cooked eggs in half, lengthwise. Remove yolks and mash with fork. Add other ingredients until smooth and fluffy. Refill whites of eggs. Garnish with paprika.
Mix butter, sugars, eggs and vanilla. Add dry ingredients. Drop on cookie sheet by teaspoon. Bake at 375°, about 12 minutes.
Combine potatoes, carrots, celery, onion, salt and pepper. Add the water and simmer, covered, for 10 minutes. Do not drain.
Cook broccoli and rice as directed on each package. Drain any juice that is left after cooking. Combine with all other ingredients and turn into a 3-quart casserole dish. Sprinkle with paprika and bake at 350°.
In a medium bowl, combine peanut butter and chocolate syrup. Stir in graham cracker crumbs. Lightly spread butter or margarine onto the palms of your hands, then form dough into 1-inch balls. Roll each ball in chopped peanuts. Chill in refrigerator until firm. Makes about 16 cookies.
Mix tuna, potatoes, curry powder, parsley, celery and onion salt together. Season to taste with salt and pepper. Form into patties and dredge in flour; dip in beaten egg and fry in hot oil until well browned on both sides. Serves 4.
Combine first 4 ingredients and mix at low speed for 2 minutes. Pour into a 9x13-inch greased pan. Cut rhubarb in small pieces and mix with sugar and cream. Pour over top of cake. Bake at 350° for 1 1/2 hours. (Glass Pan bake at 325°.)
Mix all ingredients together. Slice and separate onions. Dip onion rings and fry in 2 inches of oil until golden on each side (grease temperature should be medium-high).
Mix all ingredients. Spoon onto cookie sheet. Bake at 350° for 10 minutes.
Cook and drain noodles. Mix remaining ingredients and pour over noodles. Marinate overnight.
Preheat oven to 375°. Spread each biscuit in each of 10 muffin cups which have been lightly greased with shortening. Brown ground beef. Season with salt and pepper. Drain grease off. Add remaining ingredients except cheese. Mix and simmer for 5 to 6 minutes. Spoon beef mixture into dough lined muffin cups. Bake 10 to 15 minutes or until crust looks done. Remove from oven and top with cheese. Return to oven until cheese melts. Serve warm.
Dissolve jello in boiling water. Add cold water when partially set. Add pie filling. Mix. Add Mandarin oranges and pineapple tidbits.
Mix mandarin oranges, eggs and oil; beat 2 minutes on highest speed of mixer. Reduce speed to low and beat 1 minute. Pour batter in 3 greased and floured 9-inch cake pans. Bake at 350° for 20 to 30 minutes. Cool 10 minutes, then remove and cool completely.
Allow chicken to cook until tender. Mix cream of chicken, cream of celery, and 1 cup of chicken broth. Allow to cook until soup is no longer lumpy. Allow chicken to cool and debone. Place chicken into pie crust. Pour vegetables over chicken and then soup over vegetables. Take 2nd pie crust and cut into strips and place over chicken. Cook until pie crust is brown on 350 degrees.
Cream the butter and sugar until light. Gradually add flour, blending well. Pour in a 9 x 13-inch baking pan. Bake at 350° approximately 15 minutes.
Press into a pizza pan 1/2 to 3/4 roll of sugar cookie dough and bake according to directions. Mix Cool Whip, cream cheese and confectioners sugar. Pour over cool cookie dough crust. Place your choice of fruits over the top (strawberries, kiwis, bananas, pineapple, mandarin oranges, etc.). Cut into wedges when ready to serve.
Heat oven to 375 degrees. Remove clear insert from crust. Brush crust with 1 beaten egg white. Bake 5 minutes on cookie sheet. Remove from oven, cool completely. Gently remove cooled crust from tin. Carefully place crust in bottom of pie plate. Set aside. Pour milk into a bowl and add pudding mix, 3/4 c. coconut and spice blend. Beat with wire whisk 2 minutes. Gently stir in 1 c. of the whipped topping. Pour into crust. Refrigerate for 4 hours or until set. Spread remaining whipped topping on pie, cover and place back in refrigerator.
Melt chocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Stir dry ingredients into applesauce mixture. Stir until blended. Add chocolate and stir well. Pour into well greased 9-inch pan (square). Sprinkle with walnuts or pecans. Bake in a 350° oven for 25 minutes. Cut into 2 1/4-inch squares and cool in pan on rack. Makes 16 squares.
Beat eggs and add all of the rest of the ingredients. Pour into greased 9 x 13-inch pan. Bake at 400° for 15 minutes, then bake at 350° for 40 minutes. Cool and cut into squares for hors d'oeuvres. Serves 12 to 18 large pieces or 36 to 48 small size. Serve hot or cold.
Cream shortening and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour and baking powder a little at a time. Mix until dough holds together, then knead until smooth. Form into balls or finger shapes. Place about 2-inches apart on ungreased baking sheet. Bake at 350° until light brown, about 10 minutes. Cool. Ice with confectioners sugar frosting.
Core, rinse and thoroughly drain lettuce. Refrigerate in plastic bag or crisper. Cut cantaloupe and remove seeds and rind. Cut cantaloupe in chunks. Remove outer leaves from lettuce and line large basket or platter. Cut remaining lettuce into chunks and arrange with fruit. Serve with Honey Yogurt Dressing.
Mix flour and shortening thoroughly. Add remaining dry ingredients and mix. Add water and knead until smooth, about 10 minutes. Divide dough into 18 balls. Roll each ball into a circle. Cook on each side until they have golden brown spots.
Layer the first 3 ingredients. Mix milk, eggs and Bisquick. Pour over ingredients. Bake at 350° for approximately 30 minutes.
Mix sugar, flour, salt and cocoa. Blend milks and egg yolks; add butter and vanilla. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pie shell. Use egg whites to make meringue for pie.
Boil breasts until done. Cook rice according to package. Add rice to cream of chicken and cream of mushroom soups. Add water and salt. Place chicken breasts on bottom of casserole. Pour rice mixture over chicken.
Salt and pepper the chicken wings. Flour the wings and fry in hot oil until brown or fry your way. Dip hot wings in hot sauce, enough to coat completely.
Spread cookie dough on greased pizza pan. Bake at 375° for 12 minutes and let cool.
Cream butter and sugar together in mixing bowl. Add eggs, flavoring and buttermilk. Sift next 2 dry ingredients together. Add to creamed mixture, mixing well. Melt chocolate in top of double boiler. Stir into batter, blending well. Pour into greased and floured Bundt pan. Bake at 300° for 1 1/2 hours. Wrap in aluminum foil until cool. Sprinkle with confectioners sugar.
Put bacon in skillet, when bacon begins to sizzle, add onion and garlic; cook. Stir often. When onions are clear, stir in remaining ingredients and pour into a 3-quart baking dish. Bake for 30 minutes at 375° or until hot. Makes 6 servings.
Cook first 3 ingredients until thick. Add small box strawberry jello. Cool and add 1 pint strawberries. Pour into baked pie shell (graham cracker crust is good). Top with whipped cream.
Wash, peel and cut fruit into good-size chunks. Cook with 1/2 cup sugar to 1 cup fruit. Wash and cut ends from 1 lemon. Cut in half and juice. Remove all seeds and put lemon hull and all in with fruit mixture. Cook over medium heat until fruit is transparent. Can immediately.
Cook potatoes, onions and peppers in the 3 cups salted boiling water until tender. Drain a little water off. Add 1 quart rich milk. Bring to a boil and add 1/3 cup margarine with 1 tablespoon flour mixed to a paste. Stir into potato mixture. Cook until thick.
Preheat oven to 350°. Combine all ingredients. Cook for 1 1/4 hours.
Mix oil, sugar and eggs; beat well. Add flour and vanilla, then pecans and apples. Bake at 350° for 1 hour.
Heat Karo syrup and sugar just long enough to melt the sugar. Add peanut butter and pour over Special K cereal. Pat into a 9 x 12-inch pan. Melt package of chocolate chips and frost.
Make four 1/2-cup scoops ice cream. Place on cookie sheet or shallow pan. Cover and freeze until firm.
Combine warm milk and cake of yeast. When yeast is dissolved, add shortening. Beat in large bowl of mixer the eggs. Add and beat well the sugar and salt. Add and blend the milk mixture. Add flour, one cup at a time, continuing to beat until enough flour is added to make a stiff batter. Let batter rise in mixer. Then beat well. Do this two or three times. Turn out on well floured board and knead until smooth. Shape into rolls or loaves. Put in well oiled pans, turning to grease both sides. When it rises enough, bake as other bread at 400°. Bake the loaves about 40 minutes, the rolls about 25 minutes.
Cream oleo, white sugar, brown sugar, vanilla and egg together. Add in chocolate chips. Then add sifted flour baking soda and salt together. Mix well and add to wet ingredients. Bake for 8 to 10 minutes at 350°. Drop by teaspoons on cookie sheet.
Fill large skillet, to cover bottom only, with water. Place flounder in skillet. Cut onion in very thin circles and add to top of flounder in skillet pan. Cut lemon in half and squeeze juice onto flounder and onion (evenly). Cut butter into slices and add all around top.
Preheat oven to 350°. In medium saucepan, bring broth to a boil. Add grits; cook according to package directions. Remove from heat; stir in cheese. In bowl, combine eggs, milk and Tabasco sauce; stir the mixture into grits. Pour into lightly greased casserole. Bake 30 to 40 minutes. Let set 10 minutes before serving.
Combine milk, lime rind and juice in large bowl. Fold in whipped topping and food coloring, blending well. Spoon into crust and chill 2 to 3 hours. Garnish with lime slices, if desired.
Coat brisket with liquid smoke. Let sit for 30 minutes. Add barbecue sauce. Cook at 275° for 2 to 2 1/2 hours, tightly covered. Uncover for the last 30 minutes. Pour off fat. Add additional sauce.
Cook macaroni using package directions; drain. Saute onion in 1/4 cup margarine in skillet. Add ground beef, salt and pepper. Cook until ground beef is brown and crumbly, stirring frequently; drain. Layer macaroni, ground beef mixture and cheese in baking dish. Combine soup and milk in bowl; mix well. Pour over layers. Top with mixture of bread crumbs and 2 tablespoons margarine. Bake at 400° for 30 minutes. Yield: 8 servings.
Stir curry powder and mayonnaise together. Mix all together; chill. Better if made several hours before serving. Good summer dish.
Cream the shortening and sugar. Add eggs, applesauce, salt and soda. Sift flour. Add spices and baking powder. Add to first mixture and mix well. Fry in deep fat at 375°. Roll in sugar.
Preheat oven to 375°. Place onion slices in lightly oiled shallow baking dish. Arrange fillets on top. Pour oil and vinegar over fish. Season with salt and paprika. Bake 20 minutes or until fish flakes readily.
Mix green peas, water chestnuts, onion, pimentos and mushroom soup. Place in a greased 1 1/2-quart casserole dish. Then top with cheese. Melt butter and mix with cracker crumbs and put on top. Bake 20 to 30 minutes at 400°.
Combine sugar, water, cornstarch, lemon juice and blueberries in saucepan. Cook, stirring constantly, until thick and clear. Simmer 1 minute. Remove from heat and stir in 1 tablespoon butter or margarine. Very good.
Place berries in pie shell. Combine 1 cup sugar, 1/3 cup flour, salt, eggs and sour cream until well blended. Pour over berries. In separate bowl, combine 1/2 cup sugar, 1/2 cup flour and 1/4 cup butter. Mix until crumbly and sprinkle over pie. Bake at 350° for 50 to 55 minutes until light brown.
Do not peel potatoes. Scrub well and quarter lengthwise. Melt margarine and moisten wedges. Combine all dry ingredients in a small bag. Coat potatoes by shaking a few at a time in bag. Place potatoes in a 13 x 9-inch buttered baking pan. Bake at 350° for 1 hour, or until golden brown. Turn once during baking time. Serves 6.
Prepare rice according to directions. Mix all ingredients. Cover and bake for 30 minutes at 350°. Uncover and bake 15 more minutes.
Mash 1/2 of the strawberries in pot. Stir in cornstarch, lemon juice and sugar. Cook over mild heat, stirring until thick. Cool. Cut remaining strawberries in half or quarters and add to cooled mixture. Pour into precooked pie crust. Refrigerate. Add whipped topping, if desired.
Mix tuna, milk and soup together. Cook noodles until tender. Mix all ingredients together and place in a greased casserole dish. Cover with bread crumbs and bake at 350° until brown.
Cut meat into 2 pieces. Mix flour, salt and pepper; coat meat in flour mixture. Heat oil in 8-inch skillet. Brown meat over medium heat, about 15 minutes. Add tomatoes to skillet. Reduce heat; cover and simmer for 30 minutes. Add green pepper, onion and salt. Cover; simmer until meat is tender, 30 to 45 minutes. (Add small amount of water, if necessary.) Makes 2 servings.
Combine all ingredients except for brown sugar and nuts. Mix well. Pour into a floured loaf pan. Sprinkle top with brown sugar and nut mixture. Bake at 375° for 40 minutes.
Mix shortening, sugar and egg. Stir in buttermilk and vanilla. Sift dry ingredients together and stir in. Add nuts. Chill 1 hour. (Can be left overnight.) Drop by teaspoonfuls on baking sheets. Bake 8 to 10 minutes at 400°.
Mix together first 4 ingredients. Pour in corn bread mix and cheese; mix well. Melt margarine in 9 x 13-inch pan. Pour mixture over melted margarine. Bake at 350° approximately 40 to 45 minutes.
Cook potatoes and peel. Do not overcook!! Slice lengthwise when cool. Melt 2 sticks of butter in electric frying pan. Stir in half of the brown sugar. Bring to boil. Add water as needed. Cook until thick. Lay sweet potatoes in single layers into syrup. Turn until coated. Serve hot. You will need to replenish mixture at least twice.
Pam dish; add onion rings and almonds. Pour soup over. Add crushed corn flakes and pour melted butter over top. Bake at 350° for 1 hour.
Mix in a dry, tightly fitted jar. Spoon this mixture into an empty salt shaker. Use at your table or in cooking instead of salt. You may shake it over meats, fish, rice, noodles, potatoes, vegetables, salads and soups.
Preheat oven to 350°. In a large bowl, mix the eggs, oil, sugar, zucchini and vanilla. In another bowl, combine the flour, salt, soda, baking powder and cinnamon. Add to the egg mixture; stir in the nuts and raisins. Turn into 2 greased 8 x 4 loaf pans and bake for 50 to 55 minutes, until a toothpick inserted in center comes out clean. Don't overbake.
Pour the water into an empty 1 gallon container. Add the dish soap and glycerine. Shake gently to mix.
Saute mushrooms and onion in 2 tablespoons butter. Add artichokes, soup and cheese. Heat on medium until mostly melted together. Add spinach and heat through. Best if served warm with tortilla chips.
Cream together first four ingredients. Add zucchini. Add dry ingredients. Add nuts and raisins, if desired. Pour evenly into 2 greased and floured bread loaf pans. Bake at 350° for 50 to 60 minutes.
Mix well whole eggs and sugar. Add milk and corn flakes and mix again. Add pumpkin and remaining ingredients and mix well. Mix with mixer, if needed, however corn flakes do not need to be fine. If using can sweetened pumpkin, cut down 1/2 cup white sugar.
Bring 2 cups chicken broth and salt to a boil; add 1 cup wild rice. Cover. Turn on low heat 40 minutes. Turn off heat and let stand overnight. Do not peek. Next morning, add butter, mushrooms and onions. Mix. Cover. Bake in casserole at 350° for 45 minutes.
Mix first 7 ingredients well. Add pecans. Bake 15 minutes at 350° and then 30 to 40 minutes at 300°. Makes two pies.
Cook the meat in the water on the stove for 30 minutes. Add the flour and cook until it turns brown. About 1 hour. Put the rest of the stuff in it and cook for 1 hour and 30 minutes. Serve it over rice.
Scald milk. Stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast, stirring until dissolved. Add lukewarm milk mixture, egg and 2 cups flour, beating until smooth. Stir in enough remaining flour to make soft dough. Cover and let rise in warm place, free from draft, until double in bulk; approximately 30 minutes.
In a glass serving dish, mix orange juice, lime juice and sugar. Add grapes, kiwi, blueberries, oranges, banana and rum. Stir very gently. Sprinkle red berries over top of fruit. Cover bowl and refrigerate. (Fruit may be mixed the day before serving.)
Melt butter. Stir in brown sugar. Add egg and milk. Stir together flour and baking powder in a small bowl. Stir all ingredients together and mix well. Spread into greased 11 x 17 1/2 x 1 1/2-inch baking pan. Bake at 350° for 20 to 25 minutes, until toothpick comes out clean.
Layer graham crackers on bottom of Pyrex dish. Mix pudding and milk until smooth. Blend in Cool Whip and sour cream. You can use 16 ounces Cool Whip and no sour cream. Layer pudding and crackers until all pudding is used. End with layer of crackers. Heat frosting in microwave for about 1 minute. Pour over crackers and refrigerate.
Combine yeast, 1 tablespoon sugar and water. Let set 10 minutes. Mix flour, butter, salt and 1/4 cup sugar. Beat eggs and milk and add to dissolved yeast mixture. Pour over flour mix and stir until mixed well. Store in fridge overnight.
With sharp knife, cut beef across grain into thin strips 1/8-inch thick. Combine soy sauce, garlic, ginger and beef; toss and set aside while cutting vegetables. Brown meat over high heat until brown. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn up heat and add vegetables; toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water; add to meat. Stir and cook until thickened. Add tomatoes; heat thoroughly. Serves 4.
Mix peanut butter, Rice Krispies and grated carrots. Core apples and stuff with the peanut butter mixture. Poke hole in one end of apple and tuck one end of gummy worm in hole.
Mix all ingredients, pouring dry jello in and mixing well. Chill and eat. You can add nuts, if you want.
Grease 9 x 5 x 3-inch loaf pan. Beat ingredients together with a spoon. Pour into pan. Bake 65 minutes at 350°.
Mix the ingredients with fork and by hand. Wet counter top and place a strip of Saran Wrap down. Place dough on surface and place a piece of Saran Wrap on top of dough. Roll dough. Bake at 425° for 8 minutes or until brown.	Watch closely.
Layer asparagus, peas and mushrooms in a baking dish. Mix mushroom soup and evaporated milk together and pour over layers. Sprinkle salt over top. Break up toast and lay over the top. Bake at 350° for 30 to 45 minutes.
Mix cabbage and carrots together. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add to cabbage mixture; mix well. Cover and refrigerate for at least 2 hours before serving.
Mix all ingredients. Roll out on floured surface to size of jelly roll pan (large 1-inch deep cookie sheet). Melt 1 cube margarine. Put half (1/4 cup) in cookie sheet. Cut with roller pizza cutter into strips lengthwise (about 1-inch strips), then into thirds, about 6 inches long. Brush with remaining margarine and sprinkle with Parmesan cheese. Let rise until puffy. Bake at 350° for approximately 20 minutes or until lightly browned.
Cook all raw vegetables until tender. Add peas, corn, margarine, bacon drippings, salt to taste and macaroni. Turn on medium heat, stirring often to keep macaroni from sticking. Let set awhile before serving to make broth thick and tasty. This is good way to use leftover vegetables. Also hamburger meat can be used to make this a wonderful wintertime meal. Serve with cornbread or crackers.
Boil all ingredients (except marshmallows and cereal) for 2 or 3 minutes until forms a ball in cold water. Add marshmallows and reheat. Stir until blended. Pour over cereal mixture. Put into 10 x 13-inch buttered pan. Cool and cut into squares.
Cream butter, sugar, add vanilla, flour, salt and mix well. Shape into balls (about 1 tsp. to form balls). Place on ungreased cookie sheet and indent center of balls with thumb. Fill with preserve. Bake 10 to 12 minutes at 400° oven.
Dissolve jello in hot water; add cream cheese and beat until melted. Add pineapple. Let set until congealed. Whip jello, fold into Dream Whip. Add nuts and marshmallows. Chill several hours or overnight.
Saute carrots and onions in butter in large saucepan until tender, but not brown. Stir in flour and cook until smooth and bubbly. Add milk and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, wine, celery seed and Worcestershire. Heat through. Add cheese. Stir until melted. Garnish with snipped chives.
Drain peaches, reserving syrup. Add nectar to measure 2 1/2 cups total liquid.
Preheat oven to 325°. Grease and flour a 9 x 5 x 3-inch loaf pan. Combine date mix with hot water in large bowl; to this mix, add eggs, flour, baking powder, molasses and spices; blend well. Fold in S & W Glace cake mix, walnuts and raisins. Mix thoroughly and pour into prepared pan. Bake about 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool and wrap well. Store in refrigerator.
In medium saucepan, combine catsup and jelly. Heat until jelly is completely dissolved. Let cool. Combine chuck, milk, oatmeal, eggs, salt and garlic powder. Form small balls. Pour catsup mixture over meatballs and bake at 350° for about an hour. Check for doneness after an hour. It may take longer depending on the size of the meatballs.
Mix first 5 ingredients, then add flour. Drop on cookie sheet. Bake at 375° for 10 to 12 minutes.
*In winter, substitute 2 cans of whole tomatoes (chopped) and add 1 fresh tomato to keep chunky.
In a large bowl mix cheese, sour cream, seasoning, tomatoes, lettuce and olives. Place bowl on large tray and arrange chips on the tray around the bowl. Garnish with onion.
Grease 2-quart baking dish. Cover bottom of greased baking dish with 4 bread slices. Place 1 ham slice and 1 cheese slice over each bread slice. Top each with bread slice. Mix eggs, milk, mustard, salt and pepper in mixing bowl. Pour over bread. Place in refrigerator for 4 hours. Bake at 300° for 30 minutes. Sprinkle with paprika.
Cook grits in salted water. Once cooked, stir in milk and cook a few more minutes. Add butter, garlic, Velveeta cheese, cheddar cheese and Worcestershire sauce. Stir until butter and cheeses have melted. Place in a greased casserole dish and sprinkle with paprika. Bake in preheated 350° oven for 15-20 minutes. Great for breakfast or supper! (If you like, omit garlic.)
Toast and cube bread; it should be slightly moistened. Brown sausage and drain and reserve grease. Saute onions and celery. Cook wild rice as directed on box. (All seeds will completely pop open.) Combine all ingredients and bake, covered, 1/2 hour. Remove cover and bake until slightly brown (325°) for 15 to 20 minutes or more.
Combine cooked squash and all ingredients, except crackers and butter. Put into buttered casserole dish. Top with crushed Ritz crackers. Chop 1/3 stick butter on top of crackers. Bake, uncovered, at 350° for 30 to 40 minutes.
Preheat oven to 450 degrees. Lightly grease a cookie sheet. Mix together, bisquick, cheese, and water. Drop in large spoonfuls onto cookie sheet. Bake for 10-12 minutes. Meanwhile, melt butter and combine with garlic and other seasonings. Brush melted butter over hot biscuits. Serve warm.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 300° for 35 minutes or until done.
Preheat oven to 375°. Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut lengthwise into quarters. Scoop out pulp, leaving 1/4-inch shell (save pulp for another use).