HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the first 3 ingredients in a saucepan; let stand for 10 minutes. Add cinnamon, orange, lemon, sugar and tapioca; bring to a boil, then cover and simmer for 10 minutes. Add the remaining ingredients and cook until the apples are tender (about 5 minutes). Take out the cinnamon stick. Chill. Serve cold.
Use directions on back of Ranch dressing package, only use 1/2 cup milk and 1/2 of the mayonnaise it calls for. Let Cheddar cheese sit for one hour at room temperature. Mix 1/2 cup of dressing with cream cheese, then stir in shredded cheese. Cover bowl and freeze for 30 minutes. Then roll into a ball. Then roll in the almonds. Refrigerate overnight.
In a large mixing bowl, stir together flour, cocoa, baking powder, soda and	salt; set aside. In a large mixing bowl, beat margarine with an electric mixer on medium speed 30 seconds. Add sugar and beat on low until fluffy. Add egg and vanilla; beat well. Gradually add flour mixture to beaten mixture, beating on low until well blended.
Mix juices and chill. Garnish with orange slices and cherries. Serves 12.
Mix sugar and cinnamon together. Melt brown sugar and butter; stir. Boil 1 minute.
Grate carrots and onion. (Amount varies to how much salad you want.) Mix together. Crumble a few crackers into carrots and onion mixture. Add sugar, salt and pepper to taste and mayonnaise. You can add raisins or apples, if desired.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 9-inch round spring-form pan or 13 x 9 x 2-inch pan.
Cook lasagna; rinse and drain. Arrange noodles flat on an oiled surface. Combine salad dressing with cream cheese. Mix half of this mixture with spinach; spread 2 tbsp. of the spinach mixture over each noodle. From narrow end, roll up each noodle and place seam side down in a 9 x 13 inch baking dish. Whisk tomato sauce and milk into remaining cream cheese mixture. When smooth, pour sauce over roll-ups. Cover with foil and bake at 325 degrees for 25 minutes. Sprinkle with cheese, cover loosely and bake for 10 minutes longer or until hot and bubbly.
Combine all ingredients; put in greased and floured loaf pan. Bake at 350° for 1 hour or until done.
Cream together butter and confectioners sugar, then add 2 teaspoons water, brandy flavor, walnuts and flour. Mix well. Roll into 1-inch balls. Bake at 350° for 10 to 15 minutes. While still hot, roll in confectioners sugar. Store in airtight container.
Mix all together in a large bowl. Refrigerate overnight. Pour into greased 9 x 13-inch pan and bake at 350° for 1 1/4 hours.
Sift together the flour, baking powder, soda and salt. Add sugar to melted shortening and 1 tablespoon of hot water. Mix well. Stir in eggs, vanilla and flour; mix gradually. Mix well. Spread in greased 13 x 9-inch pan. Sprinkle with chips over top and bake at 350° for 20 to 25 minutes (until golden brown). Cool and cut.
Bring to a boil the pudding, jello, tapioca and liquids, stirring constantly, for about 5 minutes. Let stand 5 minutes. Pour over fruit.
Mix together flour and sugar. Cut in butter with a pastry blender until crumbly. In a separate bowl add the boiling water to molasses, soda and cinnamon. Beat mixture until foamy. Stir 1/2 of crumb mixture into molasses mixture and pour into pie shell. Top with remaining crumb mixture. Bake in a preheated 350° oven for 30 to 40 minutes, until pie is firm and lightly brown.
Wash chicken, cut in half and put in casserole dish. Mix all other ingredients and heat until hot and onion begins to soften slightly. Pour over chicken. Bake at 350° for 45 minutes.
Mix flour and sugar together. Add egg and cocktail. Mix all ingredients together. Do not use electric mixer. Bake in 2 layers or in 1 (9 1/2 x 5-inch) pan at 375°.
First Step: Preheat oven to 400°. Prepare stuffing mix according to package directions, but add vegetables with seasoning packet. Combine soup, milk and parsley; set aside.
Preheat oven to 350°. Mix all ingredients at medium speed for 2 minutes. Pour into a 10-inch Bundt pan. Bake 45 minutes at 325°, then cover with foil. Bake 25 minutes longer.
Wash chicken breasts and pat dry. Dredge in flour. Heat oil in skillet. Brown chicken in oil, both sides. Remove to warm oven. Add bouillon and wine to skillet. Reduce some and add juice of 1/2 lemon. Add back chicken. Top with thinly sliced lemon and rosemary. Simmer for 10 to 15 minutes. Top with capers and warm 1 to 2 minutes. Serve.
Mix all ingredients except potato chips in a small baking dish. Sprinkle chips on top. Bake at 350° for 30 minutes or until hot.
Combine cake mix, pudding mix, lemon-lime soda and oil; mix well. Add eggs, one at a time, beating after each addition. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. When almost done, make icing.
Cream butter and Crisco, then sugar, then eggs, one at a time. Add flour and baking powder. Add milk and flavoring. Bake at 300° for 1 1/2 hours.
Mix eggs, flour and salt with mashed potatoes. If potatoes are very moist, use more flour as needed. Place dough on a floured board, roll out to a thickness for cutting 15 dumplings. Bring large kettle of water to boil. Add 1/2 teaspoon salt. Drop dumplings into water and boil for 8 minutes.
Heat molasses to the boiling point. Remove from flame. Add shortening and stir until shortening is melted. When cold, add sifted dry ingredients. Mix well. Chill. Roll very thin. Bake on ungreased cookie sheet in a moderately hot oven at 375° for 4 to 5 minutes.
Heat shortening in large skillet until melted. Cook and stir beef and onion in shortening until beef is brown and onion is tender. Add water; heat to boiling. Reduce heat, cover and simmer 50 minutes. Heat oven to 350°. Pour beef mixture into ungreased rectangular baking dish, 13 x 9 x 2-inches. Arrange potato slices on beef. Mix soup, sour cream, milk, salt and pepper; pour on potatoes. Sprinkle with cheese and cereal. Bake uncovered until potatoes and beef are tender, 1 1/2 hours. Makes 6 servings.
Mix all ingredients together and pour into a square or oblong glass dish. Freeze. Let thaw a little before serving. Cut into squares.
Heat oven to 325°. Grease and flour tube pan 10 x 4-inches. Beat sugar, margarine, egg yolks and vanilla in a large bowl on low speed, scraping bowl constantly every 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in flour, salt and baking soda alternately with sour cream on low speed. Beat egg whites in a large bowl until stiff. Fold into batter. Pour into pan. Bake until toothpick inserted in center comes out clean; 80 to 90 minutes. Cool 10 minutes and remove from pan.
Melt in double boiler 32 caramels, cream and butter. Mix together butter and sugar. Add flour, soda, salt and oatmeal. Press 3/4 of mixture in bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes. Pour caramel sauce over crust. Add chocolate chips and chopped walnuts. Pour remaining crumbs over top. Bake another 15 minutes.
Beat egg and sugar together. Beat in milk and vanilla. Serve cold in tall glass sprinkled lightly with nutmeg. Makes 1 serving.
Combine all the ingredients, except crusts and beat at least 10 minutes with mixer. Place in 2 graham cracker crusts. Slice 2 bananas on each pie. Layer crushed pineapple (drained) on top of bananas. Top with Cool Whip.
Cook onion until wilted in butter. Add rest of ingredients. Simmer 20 minutes.
Cream sugar, shortening, oleo and eggs together. Blend well. Add salt, baking powder, nutmeg, lemon flavoring and vanilla. Dissolve baking soda into buttermilk. Add buttermilk and flour. Blend well. Refrigerate several hours.
Beat eggs, milk and seasonings together. Add crumbs and chicken; beat until smooth. Pour into well-greased loaf pan. Bake at 325° for 1 1/4 hours until knife inserted in center comes out clean. Let stand 10 minutes. May be turned out onto platter or sliced in pan. Dilute cream of mushroom soup with milk; heat and spoon over each slice.
Combine dry cake mix, sour cream, eggs, oil, vanilla and pudding mix in large mixing bowl. Beat 4 minutes at medium speed. Bake in greased and floured Bundt pan at 350° for 40 minutes or until tests done. Cool 25 minutes before removing from pan. (May bake in a 9 x 12 x 2-inch pan for 25 minutes or until tests done.) May sprinkle powdered sugar on cake or ice or glaze with your favorite icing.
Prepare the gelatin according to directions on package. When cool, add the pineapple. Do not add juice from can. Add the carrot. Place in refrigerator in small containers or in mold to gel. When ready to serve, place on lettuce leaf topped with mayonnaise.
Crush cookies in blender or food processor until fine. Mix pudding according to directions on package. Cream sugar and cream cheese together. Blend in pudding and Cool Whip. Layer cookies and pudding mixture in a clean clay or plastic flowerpot, starting with cookies and ending with cookies. (You may want to add "gummy worms" throughout layers for "effects.") Decorate top layer with "gummy worms" and add decorative wooden or plastic flowers.
Combine all ingredients in saucepan and simmer covered for 20 minutes or until potatoes are tender. Drain, reserving liquid. Add 3/4 cup of liquid to potatoes and mash. Add more cooking liquid to thin if necessary.
Simmer sugar and water together 5 minutes. Pour into buttered baking dish, 9 x 12-inch. Mix sliced and chopped rhubarb with strawberry gelatin and set aside. Sift together flour, sugar, baking powder and salt. Cut butter until crumbly. Beat egg with milk and stir into flour mixture to make a soft dough. Turn onto floured surface and roll out to 13 x 9-inch. Brush with melted butter. Add any juice from rhubarb mixture to syrup in baking dish. Spread rhubarb over dough and roll up like a jelly roll. Cut into about a dozen slices and place a top of syrup. Bake 30 minutes at 350°. Serve with cold milk or ice cream.
Line long dish with coconut cookie bars. Cream 1 stick oleo and 1 cup powdered sugar; spread over cookies. Drain good and spread over that 1 cup crushed pineapple. Lay another layer of cookies over pineapple. Spread over that 2 packages cherry jello that has been partially set. Chill until firm and spread with a layer of Cool Whip.
Mix all ingredients together; put in baking dish. Top with 1 tube Ritz crackers, crushed and mixed with 1 stick oleo. Put on top of vegetable mix and bake for 25 minutes at 250° or until brown. Serves 10.
Cook noodles according to package and drain. Cook spinach and drain. Combine the noodles, spinach, onions and margarine. Then mix together sour cream and Romanoff packet mix. Add to noodles and spinach mixture. Place mixture into a greased glass baking dish. Top with Parmesan cheese. Bake at 350° for 30 minutes.
Mix all ingredients together. Bake at 250° for 2 hours, stirring every 15 minutes or so. Makes 8 quarts. Store in tightly covered can. Will keep for a long time.
Grate the potatoes and onion in a large mixing bowl. Add the remaining ingredients and stir the batter well. Preheat a frying pan to 325° with a generous amount of low-fat cooking oil. Using a serving spoon, carefully place the batter in the frying pan and cook until the pancakes are golden brown. Serve with either cinnamon and sugar, applesauce or sour cream.
Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well. Stir in Cheddar cheese and crab. Cover; chill for 2 hours.
Heat oil; add carrot and onion and saute about 5 minutes. Add bacon; saute 5 minutes longer. Add beans, broth, oregano and bay leaves. Bring to boil; reduce and simmer, covered, until beans are tender, about 1 1/2 hours. Season to taste with salt and pepper. Remove bay leaves before serving. Preferable to refrigerate soup a day before serving.
Add 1/2 liter of water to the honey, bring to a boil and skim. Pour into a flask or barrel, add the cranberry juice, cinnamon, cloves and yeast and set aside to ferment for two days. Cover the flask or barrel and set aside in a cool place for about three weeks. After this pour into bottles and seal.
Mix all ingredients in a blender. Blend until smooth. Serve with raw vegetables such as celery, carrots, cauliflower, broccoli, mushrooms and green pepper.
Brown and crumble sausage. With slotted spoon, remove sausage and drain well. Pour off all but 3 tablespoons fat. To the fat, add flour and mix until smooth. Add milk, salt and pepper. Keep stirring until you have a smooth gravy. Add the sausage and Au Jus mix, if desired.
Pound each raw chicken piece with a meat hammer to flatten. Mix 3 tablespoons butter and cheese spread until well blended. Mix in onion and salt. Divide mixture equally onto the 6 flattened chicken pieces, placing a portion at one end of each piece. Roll up, tucking in ends to completely enclose filling. Fasten rolls with wooden toothpicks or tie with string. Melt 3 tablespoons butter in 1 1/2-quart glass dish in microwave oven. Coat and roll with melted butter. Mix crumbs and taco seasonings together. Roll the butter covered chicken in crumb mix to cover. Arrange rolls in baking dish. Bake at 350° for 45 minutes.
Put sugar, milk and butter in large pan and bring to a boil. Let boil 5 minutes, stirring constantly. Remove from fire. Add chocolate chips, Hershey bar, nutmeats and vanilla. Beat until all is dissolved. Add marshmallow cream. Stir mixture until well blended. Pour in buttered pans. Cut when cold. Makes 5 pounds candy.
Brown ground beef and onions; drain off fat. Boil vegetables until tender. Mix ground beef, onions, soup, celery seed, tomatoes and flour. Simmer for 15 minutes. In baking dish, mix vegetables with meat mixture. Bake for 30 minutes, or until bubbly.
Cream butter and sugar. Add vanilla and beat. Add eggs, one at a time, and beat well. Add sour cream. Sift dry ingredients together and slowly add to mixture; beat well.
Set oven to 350°. Combine butter, 1/2 cup nuts and flour (or graham crumbs); mix thoroughly. Grease 9 x 13-inch pan and press mixture into pan. Bake for 20 minutes. Let cool.
Drain corn and peas. Set aside. Chop onions and jalapeno. Mix all ingredients in a bowl. Chill for 1 hour. Serve with tortilla chips.
Use electric mixer. In large bowl, cream Crisco, granulated sugar and brown sugar. Beat until fluffy. Then beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt. Stir dry ingredients into creamed mixture. Mix well. Stir in chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 9 minutes on center rack of oven.
Pare, cook and mash potatoes (not creamy, but lumpy); do not add any liquid. Combine with 1/3 cup mayonnaise, the salt and paprika. Stir in celery, eggs and onions. Chill.
Combine pie filling mix; add spices and in a saucepan, cook and stir over medium heat until mixture comes to a full bubbling boil. Cool 5 minutes; stir twice. Chill 10 minutes. Fold in peaches. Pour into pie shell. Chill at least 3 hours.
Combine first 4 ingredients in a large bowl. Stir well. Combine flour, soda and sugar. Add to banana mixture, stirring until well blended. Stir in pecans, coconut and raisins. Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Cover with foil the last 15 minutes of baking to prevent overbrowning, if necessary.
Mix all ingredients and beat 30 seconds. Drop on ungreased cookie sheet and bake in preheated 450° oven for 8 to 10 minutes. Melt 1/2 cup margarine or butter and add 1/2 teaspoon garlic powder; pour over hot biscuits and serve. Makes 10 to 12 biscuits.
Preheat oven to 325°. Cream butter and Crisco; add sugar and salt and cream. Beat in eggs one at a time. Mix milk and flavorings. Alternate flour and milk mixture into other ingredients. Pour into a prepared Bundt pan and bake for one hour and twenty minutes at 325°.
Combine sugar and cinnamon with the apples. Arrange in pie shell and dot with 1 1/2 teaspoons of butter. Make a mixture of 1/2 cup of butter, brown sugar and flour. Put on apples and bake at 400° for 45 to 55 minutes. Top with Butter Icing.
Peel and core tomatoes. Cut tomatoes in half crosswise. Arrange in shallow baking dish. Sprinkle lightly with salt. Mix together the sour cream, mayonnaise, nutmeg and dill. Pour this mixture over tomatoes. Bake in a 375° oven for 20 minutes or until tomatoes are tender.
Cook sugar, water and cornstarch until thick. Add Jell-O and cool. Cook 2 pie crusts. After Jell-O mixture is completely cool, fill each pie crust with fresh strawberries. Pour mixture over berries. Let stand in refrigerator 3 hours. Top with Cool Whip.
Preheat oven to 350°. Sift flour, baking powder and salt onto wax paper. Melt butter in a medium-size saucepan over medium heat. Remove from heat; beat in sugars, egg and vanilla with a wooden spoon until smooth. Stir in flour mixture and apples (add 1/2 cup of chopped walnuts if desired) until thoroughly combined. Spread onto a greased 8 x 8 x 2-inch pan. Sprinkle with 1 tablespoon of Cinnamon Sugar. Bake in preheated oven for 30 minutes or until top springs when lightly pressed. Cool on wire rack.
Mix well. Bake at 350° for 1 hour. Makes 1 loaf.
Drain clams; save juice. Mix all ingredients together, adding juice for desired consistency. Chill before serving.
Press dough into a 9 x 13-inch pan. Bake according to package. Cool.
Cover ham with water and bring to a boil to remove excess salt. Drain off water and add fat (bacon drippings may be used). Fry gently until done; not hard. Remove ham to a platter. Add a little water to pan, stirring any brown that stuck to the pan. Add coffee. Pour over ham in platter and serve with rice, grits or biscuits.
Saute the onions and pepper in the butter until lightly browned. Place evenly on bottom of a 9 x 12-inch baking pan. Carefully break the eggs, keeping the yolks intact, placing them evenly in the pan over the onion/green pepper mixture.
Mix all ingredients (except last 3) for 5 minutes. Pour 1/2 of cake batter into 9 x 13-inch greased pan.
Combine ingredients. Sprinkle with pepper. Top with a can of French fried onion rings. Place in casserole dish and bake 350° for 20 minutes.
Cook noodles separately. In a large skillet, melt butter. Add celery, green pepper, onion and salt. Cook until tender. Blend in soup and milk; stir in cheese, stirring constantly, until cheese melts. Combine egg noodles, soup mixture and ham. Mix well. Pour into a 3-quart casserole dish and top with bread crumbs. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Mix all ingredients together. Roll into balls. Bake in a 350 degree oven for 20-30 minutes.
Brown hamburger; drain in large kettle. Add all ingredients. Bring to boil; lower heat and cook until onions are tender, stirring constantly. Spaghetti may be added, if desired. Serve hot.
Blend basil leaves, garlic, pine nuts, and olive oil in blender to make a paste. Cook pasta to taste, al dente is recommended. Toss drained pasta with paste while still hot. Add Parmesan cheese and toss again. Serves 4 as a main dish or 6 as a side dish. Refrigerate leftovers immediately.
Melt butter and stir into peanut butter. Add powdered sugar and mix well. Roll into small balls (melon baller works well); refrigerate for 2 hours or freeze for 25 minutes.
Roll out dough on lightly floured board to about 1/3-inch thick. Spread generously with Crisco, then sugar, then cinnamon and raisins and nuts. Roll up dough. Cut 1-inch thick and lay, cut side down, on well-greased pan very loosely. Bake at 350° for about 18 minutes.
Make the whipped topping according to package directions, using milk and vanilla. Stir in the pineapple, pecans, sweetened condensed milk and lemon juice; mix well. Pour into graham cracker crust. Chill in refrigerator for at least 1 hour.
Cook sausage and drain. Brush wonton wrappers with oil (both sides). Bake in muffin pans for 5 minutes at 350°. Combine all ingredients. Set aside until ready to serve. Place baked wontons on cookie sheet and fill with filling. Place in 350° oven until cheese melts.
Cream together shortening and sugar. Add eggs and cream until light. Sift together flour, salt, baking powder, soda, cinnamon and nutmeg. Mix applesauce with flour mixture alternately. Stir in chopped nuts. Bake in loaf pan at 350° until tester is clean. Will make four 6 x 3-inch cakes.
Cream sugars and shortening until smooth. Add eggs; beat well. Sift flour, soda, baking powder and salt. Add to sugar mixture gradually. Add vanilla, bran flakes, oatmeal and coconut. Form mixture into small balls; place on greased cookie sheet. Bake at 350° for 13 minutes. Remove from oven; let set about 1 minute. Remove from cookie sheet. Makes about 6 dozen.
Mix 1 cup salt and 2 quarts water. Pour over vegetables and let stand 1 hour. Boil 3 cups sugar and 2 cups white vinegar until syrup (about 3 minutes). Put vegetables in and let come to a boil. Remove from heat. Put in jars and seal.
Combine all ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Beat eggs and sugar together for 1 minute. Mix mashed Ricotta cheese with milk, wine, rind and nutmeg. Add to egg mixture. Stir in cooked rice. Turn into well-greased square baking pan, 8 x 8 x 2-inch. Bake in a preheated 350° oven for 1 hour. Serve warm.
Melt the margarine and saute the onions, celery and carrot until veggies are limp. Add the chicken broth. Cover and simmer 30 minutes. Add the potato soup, Cheddar cheese, parsley, Tabasco sauce and salt and pepper. Stir in sour cream. Simmer 15 minutes. Do not boil. Add sherry.
Combine the ingredients in a bowl and beat with a fork or mixer until as thick as heavy whipped cream. Place in a small serving bowl and garnish with crisp relishes such as radishes, celery, carrot strips, pickles and olives.
Brown crumbled sausage in skillet. Drain off grease. Layer potatoes, sausage and cheese in baking dish. Mix soup, milk and pepper. Pour over potato mixture. Bake at 350° until potatoes are tender. Sprinkle more cheese on top. Return to oven until cheese melts.
Soften butter and cheese to room temperature. Mix butter and cheese with hands. Add dry ingredients with hands. Add nuts. Roll like pepperoni. Wrap in foil and freeze. Slice with sharp knife. Bake on ungreased cookie sheet at 350° for 12 minutes.
Mix pudding according to box. Take Cool Whip and cover inside of dish, spreading evenly (sides and bottom). Add pudding to center.
Saute celery and onion in oleo. Mix with remaining ingredients and shape into balls. Place in pan. Put small amount of water on bottom of pan to prevent sticking. Bake at 350° for 45 minutes to 1 hour. Add water to bottom during cooking time as needed.
Mix all dry ingredients. Add grated carrots, oil, pineapple, beaten eggs, nuts, coconut and rest. Bake in pan 1 hour at 350°.
In a large bowl mix all ingredients (except crackers) together thoroughly. Add crackers and stir until all crackers are coated. Spread on cookie sheet and bake at 200° for 1 hour, stirring occasionally.
Sprinkle yeast in warm water; stir until dissolved. Add 2 tablespoons vegetable oil and 4 cups flour; stir with wooden spoon until all flour is moistened. Knead on a lightly floured surface. Knead in remaining flour until smooth, about 10 minutes. Place in medium bowl; brush lightly with vegetable oil. Cover with towel; let rise in warm place (about 85°) until double in bulk (about 2 hours). Punch down dough; divide in half. Each half will make a 14-inch pizza crust. Top as desired. Let set 10 minutes as oven heats to 425°. Bake for about 20 minutes, or until crust is golden brown.
Allow cream cheese to stand at room temperature to soften. Work cream cheese with hands until softened. Combine all ingredients. Shape into a ball. Must be chilled for 24 hours before serving. If desired, just before serving, roll onto bacon or pecan bits.
Mix with hands until creamy; will take a while. Let set in refrigerator for at least 4 days.