HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease two 8 or 9-inch round cake pans. In a large bowl, combine flour mixture with yeast from foil packet from roll mix, 1/3 cup wheat germ and sugar; mix well. Stir in 1 cup water, sweet potato, margarine and 1 egg until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes, until smooth, sprinkling with additional flour, if necessary. Cover with a large bowl; rest 5 minutes. Divide dough into 16 equal pieces. Shape each into a ball, pulling edges under to make top smooth. Place 8 balls each in each greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80° to 85°) until light and doubled in size (about 30 minutes). Heat oven to 375°; uncover dough. Beat remaining egg and 1 tablespoon water; brush over rolls. Sprinkle with 1 tablespoon wheat germ. Bake at 375° for 20 to 25 minutes or until golden brown. Cool; remove from pans, on wire racks.
Cook spinach; drain. Saute onion in margarine. Add spinach, cottage cheese, 2 tablespoons of cheese, nutmeg and pepper. Stir well. Place in dish; sprinkle with remaining grated cheese. Bake for 25 to 35 minutes at 350° until set.
Mix crushed graham crackers and butter; pack firmly in bottom of a 10-inch spring-form pan.
Combine all ingredients and chill for 1 hour. Spread on sandwich bread and serve.
Cook chicken breasts in boiling water until tender. Take chicken from broth, reserving 1/2 cup of broth. Remove skin, debone and cut meat into small pieces. Set aside.
Combine 2 tablespoons butter and flour; cook gently. Remove from heat; stir in seasonings and cream. Fold in beans. Place in shallow 2-quart casserole. Cover with cheese, then with crushed corn flakes mixed with 1 tablespoon butter. Bake in moderate oven (350°) for 30 minutes. Serves 8.
Brown ground beef with onion and green pepper in a large saucepan. Add tomato paste, mushrooms, garlic and spices. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles; rinse and drain. Place 1/3 of sauce in bottom of a 9 x 13-inch pan. Top with crisscross layer of half the noodles. Spread with cottage cheese over noodles. Add 1/2 of remaining sauce. Top with 1/2 cup Parmesan cheese and 1 cup shredded Mozzarella cheese. Add remaining noodles with 1 cup Ricotta cheese, remaining sauce, 1/2 cup Parmesan cheese and 1 cup Mozzarella cheese. Bake in a 350° oven for 25 to 30 minutes.
Mix sugar and Karo in a saucepan. Bring to a boil. Take off heat and add peanut butter and vanilla. Beat until smooth. Pour this mixture over Rice Krispies and peanuts. Lightly stir. Press mixture into a greased 9 x 13-inch pan. Cut into squares to serve.
Cook ground chuck, Worcestershire sauce, onion and pepper. Drain. Mix together with other ingredients and pour into crock-pot. Cook on High for 1 1/2 hours or bake in the oven at 350° for 3 to 4 hours.
Marinate fish in dressing for 30 minutes. Then put on grill or bake until white and flakes easily with fork. Do not overcook.
Mix yeast in warm water and	set aside. Mix all dry ingredients in large bowl. Make a well	and pour in oil, buttermilk and yeast mixture. Beat by hand. Mixture will be sticky. Grease lightly and set in refrigerator for at least 3 to 4 hours. Bake as needed. Will keep for 3 to 4 days. Make into balls or rolls and grease top. Turn over in pan and bake at 400° for 35 minutes.
Dissolve sugar and Kool-Aid in milk. Pour into freezer tray. Freeze until mushy; spoon into mixer bowl and beat until smooth. Return to freezer tray. Freeze about 2 hours. Yield: 5 to 6 servings.
Soften cream cheese. Mix all ingredients together until well blended. Refrigerate. Make ahead to let flavors blend. This is good on most fresh fruits.
Cook chicken breasts and place in bottom of casserole dish. (You may leave them whole or cut into pieces.) Mix together the soup, sour cream, onion and poppy seed. Pour over chicken. Melt butter and put crushed crackers in butter and mix. Place on top of casserole. Cook in oven at 350° for 35 minutes or until bubbly.
Empty pudding package into a large bowl. Add pineapple tidbits slowly, a little at a time, with juice. Mix well. Stir in marshmallows. Stir in Cool Whip, a little at a time. You can use less than 8 ounces, if you want a little smaller serving size. Mix in nuts, saving a few to decorate the top of the Cool Whip when mixing is complete. Refrigerate until cold.
Use electric mixer and mix all of the ingredients except the pecans until well blended. Add the pecans, if wanted. Bake for 50 minutes at 350°.
Brown hamburger; drain. Mix in beans and tomato soup. Put in 8 x 8 pan. Put mashed potatoes on top. Bake 20 minutes at 350°.
Mix together everything but olives. Wrap dough around large pitted green olives with pimento. Set on cookie sheet. Sprinkle with paprika. Bake 10 to 12 minutes at 375°.
Bake on lowest oven shelf at 400° for 15 to 20 minutes.
Combine popcorn, pecans and almonds on a cookie sheet, mixing well. Combine sugar, butter and syrup in saucepan. Bring to a boil over medium heat. Boil, stirring occasionally, for 10 to 15 minutes or until it turns caramel color. Remove from heat and stir in vanilla. Pour over popcorn mixture. Mix to coat well. Cool. Store in airtight container.
Combine margarine, crumbs and sugar; pat firmly on bottom of 9-inch spring-form pan. Chill. In small saucepan, soften gelatin in water. Over low heat, dissolve gelatin completely; set aside. In large mixer bowl, beat cheese and chocolate until fluffy. Add Eagle Brand and vanilla; beat until smooth. Stir in gelatin mixture. Fold in whipped cream. Pour into prepared pan. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Cook sausage until done. Crumble; drain. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into pie shell. Bake at 375° for 45 minutes. Cool for 10 minutes. Serves 6 to 8.
Mix milk, cereal and brown sugar together and let set for 5 minutes. Measure and mix together flour, baking powder, baking soda and spices. Add egg and flour mixture to cereal-milk mixture, then add grated apples. Bake 20 minutes at 400°.
Cook sugar and water until dissolved. Cool and add lemon juice to bananas and crush in blender, then add pineapple juice and ginger ale.
Cook oil and onions together until onions are transparent. Add all other ingredients; bring to a boil. Reduce heat and cook 2 hours. Partially cover. Put in jar and seal.
Cook bacon until almost crisp. Wrap bacon around water chestnuts. Hold in place with a toothpick. Place in a 8 x 8 x 2-inch baking dish. Mix remaining ingredients and pour over water chestnuts. Bake at 350° for 45 minutes.
Arrange chicken breasts in a lightly greased 9 x 13-inch baking dish. Combine soup with wine or milk. Mix well. Spoon over chicken. Top each breast with a cheese slice; sprinkle with stuffing mix. Drizzle oleo over crumbs. Bake at 350° for 45 minutes.
Combine chopped leeks, onion, celery, carrots and garlic (food processor is good for this) to melted margarine and cook until limp in a heavy soup pot for about 20 minutes. Peel and cut potatoes in about 1-inch pieces. Add potatoes and chicken broth to cooked vegetables. Simmer until potatoes are cooked. Blend soup in blender or food processor. Return to soup pot; add half and half and season with salt and pepper to taste. Warm on low heat about 10 to 15 minutes.
Sprinkle salt and pepper on pork chops and lay in baking dish. Put 1 tablespoon of brown sugar and 1 tablespoon of catsup on each pork chop. Put 1 slice onion and 1 lemon slice on each pork chop. Cover and bake 1 hour at 350°; uncover and bake 30 minutes longer.
Mix cake mix and jello. Add oil and water, mix well. Add eggs one at a time. Then add orange juice. Do not use electric mixer; mix by hand. Put in tube pan. Bake at 350° until done.
Brown meat in hot oil in a large skillet until golden on both sides. Add tomato sauce, garlic, salt and pepper. Cover and simmer 5 minutes or until cheese is melted. Makes 4 servings.
Flour chicken breasts. Heat oil and butter in skillet. Fry breast halves for 10 minutes. Add mushrooms, artichokes and wine. Reduce heat to medium. Cook 20 to 25 minutes. Add lemon juice and parsley. Cook on medium heat until done. Serve with rice.
One to 2 hours ahead, mix dressing packet with cream cheese and 2 tablespoons mayonnaise. Spread on party rye. Top each slice with 1 slice of cucumber. Shake dill weed on top. Chill and enjoy!
In basket, place 1 teaspoon whole cloves, a little salt, cinnamon stick and brown sugar. Boil sugar and spices in juice and water. Serve hot!
Bring oleo and brown sugar to a boil. Cook for 2 minutes and add chopped nuts. Line a cookie sheet with graham crackers. Pour hot mixture over crackers. Bake at 350° for 5 to 7 minutes. Let cool and break into separate crackers again.
Mix above ingredients together and pour into pie crust. Bake at 400° for 20 minutes. Turn oven down to 350° and continue to bake for 30 minutes.
In large skillet, heat oil. Add squash, celery, onion and garlic. Mix well. Cover and cook over low heat for 15 minutes. Stir occasionally. Add Red Sauce and rest of ingredients. Mix, cover and cook for 10 minutes.
Mix together flour, butter and pecans until crumb like. Press into bottom of a 9 x 13 pan and bake until golden brown at 350° for 15 to 20 minutes. Cool.
Mix everything together except the rice. Place rice in the bottom of a 9 x 13-inch baking pan. Pour soup-chicken-broccoli mixture on top. Bake at 350° for 25 minutes.
Preheat oven to 350°. Lightly grease (or spray with Pam) a large 14 1/2 x 10 1/2 x 2-inch pan or 2 smaller pans. Brown beef and drain. Boil the spaghetti in the box according to package directions. Layer in order, beef, spaghetti, combine jar of sauce and mix sauce. In bowl, empty soup and mix until smooth (don't add water). Spread over spaghetti sauce. Top with cheese.
In small bowl, mix garlic, oil, salt and pepper. With pastry brush, spread on to Italian bread; cut lengthwise and place on foil-lined baking sheet. Sprinkle each with onion, tomato and cheeses. Bake 5 to 6 minutes in 500° oven until cheese melts and crust turns brown.
In heavy saucepan, combine sugar, butter, milk, sweet potatoes and spices. Bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches 234° on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix well and pour quickly into 13 x 9 pan, spreading evenly. Cool, cut in squares and store tightly wrapped in refrigerator.
Bring chicken to a gentle boil. Cover and simmer for 1 to 2 hours or until chicken is tender. Drain and dice up.
Spread crescent rolls out flat on a pizza pan, pinching seams together. Bake according to directions; cool. Mix Hellmann's mayonnaise and Hidden Valley Ranch dressing. Spread on rolls. Top with broccoli, cauliflower, shredded carrots and pepperoni, then top with Mozzarella cheese.
Put hamburger in pan and cover with water. Boil for 20 minutes. Add water if boils dry. Add other ingredients and boil at medium heat for 30 minutes or cook down to sauce.
In small bowl, cream the butter and brown sugar until light and fluffy. With fork, blend in flour until mixture resembles fine crumbs. Stir in walnuts. Reserve 1 cup for topping. Press remaining mixture into greased 8-inch square pan. Bake 12 to 15 minutes in a 350° oven.
Add milk gradually to peanut butter; stir until smooth. Slowly add pudding mix and beat at low speed until well blended, about 2 minutes. Let stand for 5 minutes. Spread filling 1/2-inch thick on 12 graham crackers. Top with remaining crackers. Wrap with wax paper and freeze until firm, about 3 hours.
Place graham crackers on a lightly greased cookie sheet. Boil brown sugar and margarine together about 2 1/2 minutes. Pour over graham crackers. Sprinkle with chopped (finely) pecans. Bake at 350° for 10 minutes.
Combine biscuit mix, cheese and sugar Combine remaining ingredients. Add to cheese mixture, stirring until blended. Beat slightly to remove lumps. Turn into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 30 to 35 minutes, or until done. Serve warm.
Combine all ingredients. Makes 3 cups of mix which equals 9 cans soup. Store in fruit jar in cabinet. To reconstitute, use 1/3 cup mix to 1 1/4 cups water (equals 1 can cream soup). Stir over low heat until thick. Add celery, broccoli or mushrooms as desired for specific type of cream soup.
Mix corn meal and flour. Add onion and egg; stir. Add buttermilk. Shape into small balls and fry in deep fryer until brown.
In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts. Chill at least 1 hr. before serving.
Cook pasta and broccoli 10 to 12 minutes and drain. Add drained salmon. In pan, melt margarine. Make white sauce, adding bouillon and tarragon. Cook until bubbly. Cook 1 minute more. Remove from heat. Stir in lemon juice. Spoon sauce over pasta. Sprinkle with parsley and pepper. Makes 4 servings. Contains 312 calories per serving.
Melt Milky Ways first, then mix all other ingredients together with melted Milky Ways. Pour into ice cream freezer. Fill freezer remainder of the way with milk. Make as you would homemade ice cream.
Combine margarine, sugars, oil, vanilla and eggs. Mix well. Sift together dry ingredients. Add to margarine mixture. Refrigerate overnight.
Mix salt, white and black pepper, thyme, basil and parsley with vegetable oil. Coat chicken breasts with the seasoned oil; mix and bake at 350° for 1 hour or until done. Chill.
Cook spinach to thaw and drain. Mix all ingredients. Chill 2 hours. Roll into balls. Refrigerate until ready to use. Bake at 375° for 15 minutes or until browned.
Turn pineapple into wire strainer and drain; save the syrup. Turn carrots into wire strainer; press out excess liquid. Resift flour with spices, soda and salt. Cream butter with sugar. Beat in eggs, one at a time. Stir in half the flour mix. Add pineapple and carrots, then remaining flour. Fold in coconut.
Preheat oven to 350°. Cream butter and sugar. Beat in eggs one at a time. Add milk, banana and vanilla. Stir in rest of ingredients. Pour into greased 9 x 5-inch loaf pan. Bake 50 to 60 minutes. Test with toothpick in center for doneness.
Dissolve yeast in 1/2 cup warm water. Cook potatoes in a large amount of water until tender. Drain potatoes, reserving 2 cups cool potato water. Add yeast, sugar, salt, flour and potatoes. Mix well. Cover and let stand in warm place for 3 days, stirring each day. Leftover starter may be kept in refrigerator for later use.
Combine first	3 ingredients.	Add next three ingredients and beat well. Combine dry	ingredients with rest of mixture and pour in 2 loaf pans. Bake for 1 hour at 325°.
In a large saucepan, mix together the sugar, flour, cornstarch and salt. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture comes to a boil. Simmer 2 to 3 minutes, stirring constantly until thickened. Gradually stir hot mixture into eggs. Return egg mixture to saucepan. Cook over very low heat 2 minutes, stirring constantly. Remove from heat. Stir in vanilla. Cool. Peel and slice 2 bananas. Place in pie shell. Cover with filling. Chill several hours. Just before serving, peel remaining 2 bananas, cut in slices and place on top of pie.
Heat oil in large skillet over medium heat. Add zucchini and onion. Cook, uncovered, stirring frequently until crisp-tender (about 5 to 8 minutes). Stir in remaining ingredients. Serves 4.
Mix cookie crumbs with melted butter. Press in 9 x 13-inch baking pan and freeze. Soften ice cream, enough to spread. Spread on frozen crust. Freeze until solid. Spread with fudge sauce. Return to freezer until sauce is frozen. Spread with whipped cream and garnish with nuts. Store in freezer.
Prepare in 8 or 9 inch casserole dish. Layer lettuce, pepper, celery, and onion. Sprinkle on brown sugar; add peas. Spread on mayonnaise. Top with cheese and bacon bits. Cover and refrigerate 8 hours before serving. This recipe can be doubled.
Bring sugar, milk, margarine and Karo syrup to a boil over medium heat. Cook approximately 5 minutes over medium heat or until mixture forms a soft ball in cold water. Remove from heat and add peanut butter and vanilla. Beat until creamy. Stir in nuts and pour on buttered platter.
Drain and chop artichokes. Add mayonnaise, cheese, lime or lemon juice and Tabasco. Mix well. Turn into bowl. Sprinkle top with paprika for color. Bake at 350° for 20 to 30 minutes or until heated through and top is a golden color. Serve with Fritos corn chips. Can be made a day ahead.
Melt butter in skillet. Add chicken and garlic. Cook until golden brown. Add broth and next 4 ingredients. Bring to boil. Cover, reduce heat and simmer 20 minutes. Serve with rice or noodles.
Combine first three ingredients and let cool. Then blend in remaining ingredients. Chill several hours before serving.
Mix in order given. Put in 4-quart casserole dish. Top with crushed cornflakes and melted margarine. Bake, uncovered, at 325° for 1 1/2 hours.
Mix dry ingredients. Add liquids and eggs except margarine and vanilla. Cook until thick. Add margarine and vanilla after thickening. Pour into baked pie shell. Add Cool Whip or meringue for topping.
Layer vegetables in the order listed in a 2-quart bowl. Spread mayonnaise over top. Sprinkle with remaining ingredients in order listed. Cover tightly with Saran Wrap and chill 8 hours.
Add about 3 to 4 inches of grease in a skillet (hot). Take biscuits and cut the center out (either with knife or biscuit cutter). Drop biscuits into hot grease until golden brown. Remove and roll in powdered sugar.
Brown beef and sausage. Cut cabbage; add with rest of ingredients. Cook until cabbage is done.
Combine soups, milk, salt and pepper; mix well. Place a layer of sliced potatoes in an oblong 2-quart casserole dish. Add a layer of ham, then spread half of soup mixture over this. Repeat layers until all has been used. Cover and bake at 375° for 1 hour. Uncover and finish baking about another 15 minutes, or until potatoes are done.
Pack well the graham crackers and melted oleo. Mix together for 10 minutes the 10x sugar, eggs and oleo. Slice bananas over crust. Pour in cream mixture. Add drained pineapple over cream mixture. Cover with Cool Whip. Add cherries and nuts as you would on a sundae. Refrigerate overnight or for several hours.
Place margarine and chocolate in a 2-quart glass batter bowl. Microwave on High 1 1/2 minutes or until chocolate is melted. Using a wooden spoon, beat sugar into chocolate mixture. Add eggs to mixture; beat well. Stir in flour and baking powder until well-combined. Stir in vanilla and nuts.
Peel and devein shrimp; set aside. Coat a Dutch oven with cooking spray. Add oil; place over medium high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring often, for 20 minutes, or until potatoes are tender. Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crab meat. Cook 5 minutes, or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
Boil water and sugar; set aside to cool. Put bananas, strawberries, pineapple juice, orange juice and water in a blender (a few at a time) and blend. In a large bowl, put blended ingredients in with cooled sugar water. Place bowl in freezer. Punch may be frozen days ahead. Take punch out one hour before serving time.
Combine margarine, sugar, brown sugar and egg. Add flour and baking soda. Mix well. Stir in chocolate chips. Drop batter by rounded teaspoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Preheat oven to 350°. Grease 2 standard loaf pans. In large bowl with fork, mix flour, sugar, pecans, baking powder and salt.
Melt margarine; add sugar and milk. Stir until blended. Bring to a boil, stirring often. Boil one minute. Cool. Gradually add powdered sugar until thick enough to spread; add vanilla. If frosting gets too hard, add a few drops of Carnation milk.
Mix cake mix, flour and jello together in a large bowl. Add oil and beat in eggs one at a time. Add water and mix well. Add strawberries and mix. Add vanilla and mix. Bake in greased and floured tube pan for 50 minutes or until done. Bake at 350°. Frost with Strawberry Frosting.
Combine ingredients. Brush mixture on ham frequently during the last hour of baking. Makes 1 cup (enough for 10 to 15 pound ham).
Dissolve Jell-O's in boiling water; cool until slightly jelled. Add rest of ingredients, mix well, pour into a mold and refrigerate. This makes a large salad.
Mix all together. Put bread crumbs on top. Bake 1 hour at 350°.
Combine egg and meat. Mix other ingredients with scalded milk and add to meat mixture. Press into loaf pan. Bake in oven at 350° for 1 hour.
Mix all ingredients except margarine. Pour into greased casserole dish and dot with margarine. Bake at 375° for 40 to 50 minutes or until slightly brown.
Beat egg whites, sugar and vanilla until stiff. Fold in crackers and nuts. Pour into greased pie pan. Bake at 325° for 25 minutes.
Cream 2 Tbsp. butter and sugar. Add Graham cracker crumbs. Blend thoroughly. Press in bottom and sides of spring-form pan.
Brown the chicken wings in hot oil. Combine the remaining ingredients; add the wings. Simmer until liquid is reduced and wings are glazed. Add mushrooms, if desired.
Cook spaghetti; drain. Combine all ingredients, reserving 3/4 cup cheese. Pour mixture into a greased 2-quart casserole dish. Bake at 350° for 50 minutes. Remove from oven. Sprinkle with remaining cheese and bake 10 minutes longer.
Mix orange gelatin, sugar and boiling water until gelatin dissolves. Chill until partially jelled, then whip. Beat 1 can cold evaporated milk until stiff. Add 2 teaspoons lemon juice. Fold the whipped gelatin and cream mixture together. Pour into 13 x 8-inch dish line with graham cracker crumbs. Cover with graham cracker crumbs. Chill.
In blender, combine undrained tomatoes, onion, garlic, cilantro and sugar. Blend until chunky. In a large pot, add vegetable mixture and chicken broth. Simmer 20 minutes. Season with salt and pepper to taste.
Peel and slice cooked potatoes. Pour Italian dressing over warm potatoes. Cover and chill 2 hours. Add celery, onion and chopped eggs. Mix mayonnaise, sour cream and mustard. Fold into salad. Add salt and pepper to taste. Makes 8 servings.
Slice bananas lengthwise in half. Place 1/2 banana on a piece of lumpia wrapper. Sprinkle banana with cinnamon and sugar. Wrap banana in wrapper and use water to seal. Deep-fry. Cool and serve.
Brown and drain sausage. Melt cheese in microwave. Combine sausage and cheese with remaining ingredients in crock-pot and heat on medium. Turn down and serve with chips.
Melt butter in a saucepan and add remaining ingredients. Makes about 1/3 cup sauce. Pour over hot cooked vegetables (green beans, peas, asparagus, broccoli, green cabbage, cauliflower, etc.) or serve with artichokes.
Cream butter. Gradually add sugar, creaming until light and fluffy. Sift flour, baking powder and salt together; set aside. Add eggs, one at a time, to creamed mixture. Beat well after each egg. Add flour mixture, alternating with milk. Add flavorings. Beat until smooth. In each of two bowls (one for red and one for green), pour 1/3 batter. Add 10 to 12 drops of food coloring to each bowl. Grease and flour Bundt cake pan. Pour in batter, alternating colors until all is in baking pan. Do not stir. Bake at 350° for 50 to 60 minutes.
Rinse shrimp; cut in small pieces. Combine mayonnaise, sour cream, catsup, lemon juice and horseradish. Fold in shrimp. Chill at least 2 hours or overnight to blend flavors.
Spread pineapple on the bottom of pan (2 x 8 x 12-inch). Cover with cake mix. Dribble melted oleo over cake mix (do not stir). Add chopped pecans and coconut. Bake at 350° for about 30 minutes. Serve with Cool Whip.