HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the first 4 ingredients in 2 tablespoons of oleo. Mix together mayonnaise, salt, pepper, egg, milk and soup. Combine this mixture with mushroom mixture. Combine bread, shredded cheese and melted oleo in a separate bowl. In bottom of a 1 quart casserole, spread layer of onions and layer of mushrooms. Repeat until mushrooms left on top. Cook for 40 minutes, uncovered, at 400°. Serves 4.
Cream the shortening and sugar. Add some flour, eggs, applesauce, raisins and dates rolled in flour. Mix in all spices. If too thick, add water. Bake at 350° for 45 minutes.
Pour 2 cups egg nog into the top of a double boiler; add gelatine and stir over the double boiler until dissolved. Remove from heat. Stir in the remaining egg nog and chill until firm. Whip the cream. Fold whipped cream into egg nog mixture. Pour into pie shell and chill until firm.
Heat oven to 350°. Have an 11 x 17-inch baking dish ready.
Mix all ingredients together. Cook until done. Serve with nacho chips. Put chips in bottom of bowl. Add soup and sprinkle with cheese, if desired.
Remove skin and debone, if desired. Rinse, pat dry and arrange in a 2-quart casserole. Place 1 slice Swiss cheese on each piece of chicken. Stir soup and wine together; pour over. Crush stuffing mix and sprinkle over. Drizzle butter. Bake, uncovered, at 350° for 1 hour.
Beat first 3 ingredients in saucepan over medium heat to the boiling point. Boil and stir for 1 minute, and then remove form heat. Place plastic wrap directly onto egg mixture and chill for one hour. Meanwhile, mix vanilla with cool whip. Set aside. Separate ladyfingers horizontally in half. Drizzle with a mixture of the coffee and rum extract. Arrange half of the ladyfingers in a well greased serving dish. Set aside. Remove egg mixture from refrigerator and beat in softened cream cheese with a wire whisk until smooth. Pour half of this mixture on layer of ladyfingers. Top with half of the cool whip mixture, and then repeat layers. Sprinkle top of dessert with cocoa. Chill for 4 hours.
Heat oven to 450°. Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted.
Mix first five ingredients together well. Mix oil, eggs, water and sugar well. Add pumpkin and vanilla. Add dry ingredients. Add nuts or raisins. Grease and flour four (1-pound) coffee cans. Cover with foil. Place on cook sheet. Bake at 350° for 1 hour.
Cook pinto beans. Add chilies, taco sauce, tomato sauce and onion. Cook hamburger until brown. Add salt and pepper. Simmer 45 minutes. Serve with hard rolls and salad. I make cornbread.
Cook bacon and chopped onion in a skillet or microwave together. Add remaining ingredients in any order and mix well. Bake, uncovered, in large casserole dish, for about 2 hours at 350°. Sometimes I put the bacon and parsley flakes on top.
Put all ingredients in crock-pot. Stir once. Cover and cook on low 8 to 10 hours or on high 5 to 6 hours.
Cook beef stew cubes. When tender, drain off liquid except about 1/2 cup. Add barbecue sauce to meat and simmer about 30 minutes. Break up beef with fork before adding sauce. Serve on rice noodles, if desired.
Mix well sugar, cocoa, salt, cornstarch and water in a large glass microwave bowl. Heat 3 minutes; stir. Heat 3 more minutes on High setting. Add butter and vanilla; stir.
In bowl, mix together soup, onions, cheese, dill and pepper. Pour into 1 1/2-quart casserole. Add potatoes and mix thoroughly. Microwave at High for 9 to 11 minutes, stirring after 5 minutes. Sprinkle cheese on top before serving.
Mix vinegar, ketchup, soy sauce and brown sugar in saucepan. Mix together in a bowl the juice you drained from the pineapple, cornstarch, garlic salt and ginger. Add to mixture in saucepan and cook until thickened. Add the remaining ingredients and cook until they are heated through. Serve on hot rice.
Pour soup and milk mixture over all dry ingredients. Put in covered dish and store in refrigerator overnight. Before putting in oven, sprinkle 4 or 5 tablespoons of dressing mix over top. Bake at 350° for 1 hour. Let stand 15 minutes before serving.
In a Dutch oven, sear roast on all sides in hot oil. Pour jar of Ragu (or one of your choice, make sure it's Italian cooking sauce). Simmer covered for 2 hours. Make sure it doesn't cook dry, add more sauce or small amount of water. But cook slow.
Melt butter in a 9-inch pie plate. Beat egg whites with cream of tartar and sugar until stiff. Roll the soda crackers until fine; add chopped nuts and vanilla. Fold the cracker mixture into the beaten egg whites. Pour into pie plate and bake for 20 minutes in 350° oven.
Spoon by tablespoon onto greased cookie sheet. Bake until slightly browned on bottom at 350°.
In 1 quart of water, place the ham bone, Spanish sausages and white bacon. Let cook for about 1/2 hour. Add the collard greens and great Northern beans. Allow to cook over slow heat for 1/2 hour. Saute the onions and green pepper in bacon fat until onion is transparent. Add to the greens. Cut the potatoes in medium size pieces add to the greens. Season with salt and pepper. Cook 1/2 hour.
Mix 1 package Kool-Aid with 2/3 cup sugar and 1 quart water. Freeze into ice cubes. Mix 1 package Kool-Aid, 1 quart water, 2/3 cup sugar and pineapple juice together. When ready to serve, add 7-Up, lime ice cubes and lime sherbet.
Beat oil and eggs with beater until well emulsified. Add sugar subst. and beat until light and fluffy. Add pumpkin then dry ingredients. Add raisins and nuts. Drop by teaspoon full onto grease cookie sheet. Bake at 370° for 20 min. May be frozen after baking. Yield 4 doz.
Mix butter, sugar, eggs and vanilla. Stir in flour, cream of tartar, soda and salt. Chill dough. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. You may need a bit more. Place 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400°.
Cook squash until tender. Mix all ingredients and bake at 350° for 35 to 40 minutes.	Dot with butter and cheese.
Melt butter in saucepan. Add other ingredients. Cook, covered, for 15 minutes or until squash is tender. Serves 2 to 3.
In heavy saucepan, over medium heat, melt chips with sweetened condensed milk. Cook, stirring constantly, until sauce is slightly thickened, about 5 minutes. Gradually stir in cream of coconut; heat through. Serve warm over ice cream or with fresh fruit. Refrigerate leftovers. Makes about 3 1/2 cups.
Pop the corn; do not salt. Bring to a boil sugar, Karo and Jell-O. Pour over popped corn and shape.
Let ice cream and Cool Whip set out to soften. Crush cookies. Mix it all together and put in pan. Freeze at least 3 hours.
Combine flour, oleo and pecans. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes and let cool.
Cut squash in half lengthwise and remove seeds. Place squash halves, cut side down, in a 13 x 9 x 2-inch pan and add boiling water to pan to a depth of 1 1/2-inches. Bake at 350° for 50 minutes or until tender. Remove from oven; let cool slightly. Using a fork, remove spaghetti-like strands of squash. Combine squash, butter, salt and pepper in a bowl. Toss until coated. Transfer to a serving plater and garnish, if desired. Serve immediately.
Cream butter and sugar until light and fluffy. Beat in egg, applesauce and vanilla. Mix in dry ingredients, raisins and walnuts. Drop by heaping teaspoonfuls 1 inch apart on greased baking sheets. Bake 10 minutes or until lightly brown around edges. Drizzle glaze over warm cookies with spoon, then transfer to cooling rack.
In skillet over medium heat, in hot oil, cook onions, celery, carrot and pepper until tender-crisp, stirring often. Remove veggies to bowl.
Dissolve gelatin and marshmallows in boiling water. Add cold water and chill until mixture is consistency of unbeaten egg whites. Drain pineapple; reserve 1/2 cup of liquid. Fold pineapple and bananas into gelatin mixture. Pour into lightly oiled 9-inch square dish. Chill until set. Combine sugar, pineapple juice, flour, butter and egg in pan; cook over medium heat, stirring constantly, until thickened. Remove from heat; add cream cheese and beat until smooth. Chill. Fold in Cool Whip. Spread over salad. Chill at least 2 hours. Top with nuts.
In saucepan, combine milk and soup; heat through. Add cheese; heat until melted. Stir often; remove from heat. Add remaining ingredients. Pour into casserole dish. Bake, uncovered, for 20 minutes at 375°.
Mix sugar, cheese, vanilla and salt. Add chocolate after melting in double boiler. Add nuts. Spread in 8-inch pan. Chill for several hours. Cut in squares. Keep refrigerated.
Preheat oven to 425°. Beat together in bowl egg, milk and sugar. Add Master Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake 20 minutes.
Mix Oreos and margarine; spread in bottom of dish and freeze. Soften ice cream; beat with mixer and pour over Oreo crust. Freeze. Combine chocolate, sugar, margarine and milk. Cook 4 or 5 minutes until sugar and chocolate are dissolved. Cool in refrigerator. Pour over ice cream and freeze.
Put tomato rice soup and water in baking pan. Add pork chops, with onion and green peppers slices on top. Cover and Bake at 300° for 1 hour. Uncover and bake for 1\2 hour more. Serve over rice.
Brown meat slightly in skillet. Season with onion salt, salt and pepper. Add remaining ingredients in layers in this order: cheese, celery, olives, noodles, tomatoes and water. Rinse out tomato can with 1/3 cup water and pour over all. Sprinkle with salt and pepper; cover. Cook on high until steaming, then lower or simmer for 30 minutes. Makes about 6 servings.
In a large pot, start beef broth. Add vegetables that you like and season as you like. Add water as you go to cover vegetables. Beef may be added to make this a beef stew or chicken stew. Cook until carrots are soft as they require the most time, 30 to 45 minutes. Freezes well in individual containers for later. Makes a lot.
Beat eggs, sugar and salt. Scald milk. Pour over eggs. Put on fire and cook until boiling. Cool. Add 1 teaspoon of vanilla just before freezing.
Mix by hand all ingredients until moistened. Then continue by hand for another minute. Pour into greased 9 x 5 x 3-inch pan and bake 55 to 65 minutes at 350°. Cool 5 minutes. Remove from pan.
Preheat oven to 425°. Add a pinch of salt to egg whites. Beat until stiff, adding sugar gradually until meringue forms stiff peaks. Add vanilla and a bit of baking powder. Place cake on a flat pan or cookie sheet, leaving corrugated paper on the bottom for insulation. Cut a thin slice from the top of the cake using a sharp saw-edge knife or an electric knife and lay the cake slice aside. Cut out the inside of the cake so that the ice cream, cut in half lengthwise, will fit snugly inside the cake. Replace cake slice and press down firmly. Spread meringue evenly over the top, sides and both ends of cake until it is completely covered just as you would ice a cake.
Mix all ingredients and spread on quartered English muffins. Broil until golden brown (a few minutes).
Combine first 4 ingredients. Add remaining ingredients. Bake in loaf pans for 30 minutes at 325°.
Dice bacon and fry crisp. Mix with all other ingredients and cook in pressure cooker 1 hour or double boiler 3 hours.
Mix boiled eggs and celery. Heat chicken broth and chicken and rice soup. Put 1 stick of butter in broth and soup. Mix remaining ingredients and add to soup. Cook for 1 to 1 1/2 hours at 350°.
Combine all ingredients except saltines and 1/2 cup cheese. Pour into buttered casserole dish. Sprinkle with cracker crumbs and reserved cheese. Bake, uncovered, at 350° for 30 minutes or until done. Freezes well.
Rinse blueberries with water and drain water off. Mix in a bowl the flour, milk, baking powder, salt, butter and egg. Mix in blueberries. Scoop out butter. Pour into heated greased frying pan. Flip when blueberries on top have popped. Serve hot with butter, syrup or cinnamon sugar. Enjoy!
Fill celery sticks with cream cheese. Place raisins across the cream cheese. Voila! Ants on a log.
In a 13 x 9-inch pan, melt margarine. Sprinkle graham cracker crumbs evenly over margarine. Spread condensed milk over crumbs. Sprinkle remaining ingredients in order given. Bake at 350° for 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Mix cheese and spices. Dip chicken in butter, then roll in cheese mixture. Place on foil-lined cookie sheet that has been sprayed with Pam. Make a lip with the foil so the grease won't spill over.
Arrange half of peaches in crust. Mix remaining ingredients, except reserved juice and rest of peaches. Crumble 1/2 of mixture over peaches in crust. Repeat with remaining peaches and crumb topping and reserved juice. Bake 20 minutes at 375°; then reduce heat to 325° until golden brown and set (about 30 more minutes).
Heat oven to 350°. Generously grease and flour two 9-inch round layer pans. Beat flour, sugar, cocoa, baking soda, salt, baking powder, water, shortening, eggs and vanilla in a large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed for 3 minutes. Pour into pans and bake 30 to 35 minutes. Cool 5 minutes; remove from pans. Cool on wire racks. Prepare cherry filling. With a vegetable parer, make chocolate curls using the candy bar. Refrigerate until ready to use. Beat whipping cream and 1/4 cup sugar in chilled bowl until peaks form. Spread bottom layer with 2/3 of cherry filling and 1 cup of the whipped cream. Top with the second layer. Spread with remaining cherry filling. Frost top and sides with remaining whipped cream. If desired, coarsely shred sweet chocolate and press onto side of the cake. Garnish with chocolate curls and maraschino cherries.
Cream sugar and butter, add 2 beaten egg yolks, plus water. Mix well. Mix sour milk and soda. Add to mixture. Then add flour, salt, cocoa and vanilla. Beat the two egg whites that were set aside and fold into cake batter. Bake at 350° for 30 minutes or until done. Ice with Brown Sugar Icing.
Heat 2 tablespoons oil in a frying pan, wok or electric skillet. When oil is very hot, stir-fry the onions and mushrooms for 3 minutes. Remove to a bowl. Add 6 tablespoons more oil to the pan. Stir-fry the chicken until no longer pink, about 5 minutes. Return the mushrooms and onions to the skillet. Add soy sauce and salt for taste. Remove to a plate and serve immediately. Serves 4.
Dissolve raspberry gelatin in one cup of boiling water. Stir in pie filling. Pour mixture into a 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon gelatin in remaining boiling water. Beat together the whipping cream, cream cheese and mayonnaise. Gradually add lemon gelatin. Mix with pineapple and marshmallows. Spread over cherries and sprinkle with nuts. Chill until set.
Dissolve Jell-O with hot water. In saucepan, heat cream cheese and milk until cream cheese is dissolved. Remove from heat and add other ingredients. Mix in pecans. Pour into oblong dish and chill.
Beat cream cheese and margarine until smooth. Add powdered sugar. Add vanilla and beat until smooth. Stir in nuts and frost cake.
Combine all ingredients in bowl; beat until well blended. Melt 1 tablespoon butter in moderately hot skillet; pour in egg mixture. Reduce heat to low. When mixture starts to set on bottom and sides, lift cooked portions with spatula and turn gently until eggs are cooked but still moist and glossy. Serves 4.
Season ground beef and fry with onion and bell pepper. Drain. Add mushroom soup and sour cream. Simmer for 15 minutes. Pour over cooked noodles on a platter.
Mix shortening and sweetener until blended. Add egg. Sift together dry ingredients and stir into shortening mix. Drop by teaspoon onto greased baking sheet. Bake 7 to 8 minutes at 375°.
Pour into unbaked pastry shell and top with pastry. Bake at 425° for 15 minutes.
Cube zucchini; add juice, sugar and lemon juice. Simmer 20 minutes. Put in pint jars. Process 30 minutes in water bath.
Mix, chill and roll to 1/4 inch. Cut in strips. Brush with 1 egg white, slightly beaten. Sprinkle with 1 tablespoon sugar and 1/3 cup chopped almonds. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. Makes 4 dozen.
Cream cheese and butter; add flour that has been sifted 3 times with red pepper. Stir in Rice Krispies. Make into small balls the size of a nickel. Flatten with finger. Bake on ungreased cookie sheet for 10 minutes at 350°. These will keep well in a tin for a week, also they freeze well. (Reheat in low temperature oven to be sure they are crisp before serving.)
Prepare potatoes according to package directions, except omit milk. Heat processed cheese according to label directions. Stir ingredients until well blended.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla; mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon. Add to egg-zucchini mixture. Stir until well blended. Pour into 2 greased loaf pans and bake at 350° for 1 hour.
Combine potatoes, onions, celery, water and salt in saucepan. Cover and cook 10 minutes or until potatoes are tender. Do not drain. Mash vegetables slightly. Stir in milk, butter, parsley and if desired, pepper. Heat and garnish with green onions. Makes 3 1/2 cups. If doubled, makes 7 cups.
Mix the first 6 ingredients together and pour over the vegetables. Marinate in fridge 24 hours. Toss occasionally.
Preheat oven to 325°. Crush the Ritz crackers and put into mixing bowl. Add scallops, butter, Worcestershire sauce, salt and pepper. Mix together until all is moist. Place shrimp in baking pan and cover with the mixture. Bake for approximately 20 minutes, until scallops are tender.
Bring broth and water to a boil. Scramble egg; pour egg into chicken broth. Add salt and pepper. Pour into soup bowl and garnish with scallions.
Combine crumbs, sugar and melted butter with fork. Reserve 2 tablespoons crumbs for garnish. Press firmly into 9-inch deep pie plate. Chill 1 hour. Soften the ice cream; fold in the peanut butter, then fold in whipped cream. Quickly spoon mixture into crust. Garnish around edge with remaining crumbs. Freeze for 5 hours. Remove from freezer 15 minutes before serving.
Slice boiled and skinned potatoes. Dice 10 hard-boiled eggs, bunch of celery and green onions including 3 Tbsp. of tops (chives). Fry bacon crisp and crumble into potato mixture. Drizzle 3 Tbsp. bacon grease over mixture.
Put 1 cup of hot water into the jello and dissolve. Mix frozen strawberries with jello and allow to thaw.
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each new addition. Gradually add flour. Blend well with mixer.
Beat whipped topping mix with 1 cup milk and vanilla at high speed for 6 minutes. Add remaining milk and pie filling mix and blend on low until mixed together. Then blend on high for 2 minutes. Pour in pie shell and chill for 4 hours.
Mix well and pour over salad mix. Toss salad well and pour bacon on the top. Keeps well. (I peel broccoli stalks and slice thin in salad.)
Mix well. Pour in well-greased pan. Bake at 325° for 1 hour.
Dissolve Jell-O in boiling water; add lemon and orange juice. Let cool to set (partially). Add cottage cheese and yogurt, then add rest of ingredients. Let set until firm in an 8 x 12-inch glass baking dish. Makes 15 servings.
In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes.
Combine cucumber, onion and bell pepper with cup of salt. Let stand 3 hours in ice water (about 2 trays of ice). Combine seasoning and vinegar and let boil, then add cucumber, onion and peppers. Let simmer, but don't let boil because cucumbers get soft. Pack while hot in jar and seal immediately.
Spread cream cheese in 1-quart casserole dish. Top with chili and sprinkle grated cheese on top. Heat in microwave oven for 2 to 3 minutes until cheese is melted. Serve with dip-size Fritos or tortilla chips.
Put brisket in large pan and cover brisket with mustard, onion and garlic. Let stand overnight. Bake the next day at 200° for about 2 hours. Take out. Put barbecue sauce on and continue baking until done.
Spread peanut butter on half of the crackers, a nice thick layer. Top crackers with peanut butter with remaining crackers to make sandwiches. Refrigerate.
Remove crusts from toast and cut each slice into 4 triangles. Cook and stir onion in margarine and oil in 10-inch skillet over medium heat until tender. Add remaining ingredients, except toast and parsley. Reduce heat and simmer, uncovered, for 5 minutes. Stir in parsley. Serve over toast triangles. Makes 4 servings.
Combine vegetables and cover with ice water. Let stand 3 hours or overnight. Drain well. Combine sugar, vinegar, turmeric, celery seeds and mustard seeds. Combine everything in a large sauce pan. Bring to a boil for 5 minutes. Fill jars to within half inch from the top.
Heat oven to 350°. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour into greased pan. Bake 35 minutes for 2 (9-inch) round pans or 35 to 40 minutes for a 13 x 9 x 2-inch pan. May frost with Buttercream Icing.
Put crushed pineapple, sugar and cream cheese in saucepan; bring to a boil. Boil 3 minutes or until cheese is dissolved. Add box of apricot jello; stir until jello is dissolved. Add cold water. Put in a bowl and refrigerate until partially thick. Then add Cool Whip. Put in 9 x 13-inch glass dish.
Cream sugar and shortening together. Add milk, eggs and vanilla, then add sifted dry ingredients (cake flour, baking powder, soda and salt), then add bananas and nuts last into mixing bowl. Pour ingredients into 13 x 9-inch greased and floured pan. Bake at 350° for 25 to 30 minutes.
Coat 2-quart baking dish with margarine or spray with Pam. Cover bottom of dish with undrained pineapple. Sprinkle coconut over pineapple, cover this with dry cake mix. Slice margarine into small pieces and place on top of cake mix. Bake 1 hour at 325°. Cool and cut into squares.
Sift dry ingredients together. Blend shortening and vanilla together. Gradually add sugar. Add eggs, one at a time, beating after each one. Add bananas and dry ingredients. Fold in nuts, mixing well. Bake in prepared loaf pan at 325° for 45 to 60 minutes.
Mix all ingredients according to directions on package of cake mix, except chocolate chips. Fold the chips in last with a spoon or spatula. Put batter in a greased and floured Bundt or tube pan. Bake in preheated 350° oven for 55 to 60 minutes.
Make Basic Sweet Dough. Roll 1/2 batch of dough at once for cinnamon rolls. Spread with soft butter. Sprinkle with sugar and cinnamon. Roll. Bake at 325° in convection oven 20 minutes.
Cook chicken; remove bone and skin. Cut up and place in baking dish. Mix broth and celery soup completely. Bring to boil, stirring constantly, then set aside.	Mix flour, salt, pepper, baking powder, margarine and milk.	Pour broth over chicken. Pour flour mixture over it all. Bake at 425° for about 30 minutes or until crust is brown.
Layer chicken, broccoli, cheese, onion, bread and soup. Combine eggs, milk and margarine. Pour over layers. Refrigerate overnight. Bake at 325° for 1 hour.
Dissolve Jell-O in hot water. Mix in strawberries, bananas and pineapple. Pour half into a 9 x 12-inch pan. Let Jell-O set. Set aside other half. Mix a Jell-O cheesecake by box directions. Pour over jellied salad, then spread other half of Jell-O mixture over top. Let gel again. Sprinkle with 1/2 cup pecans. Spread a 9 ounce bowl of Cool Whip over top. Make sauce and pour over top.
In a large bowl, mix the first 5 ingredients. Set aside. In a separate bowl, beat together orange zest, orange juice, oil and water. Stir into dry ingredients. Add cranberries and mix well. Pour batter into a 9 x 5 x 3-inch loaf pan sprayed with vegetable cooking spray. Bake at 350° for 50 to 60 minutes. Remove bread from pan and place on wire rack to cool. Bread slices better the second day.
Mix and bake in iron skillet for 40 minutes. Will come out better if allowed to cool.