HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pumpkin first with mixer. Mix flour, sugar and spice together. Add this to the pumpkin, beating after.	Beat eggs before you add them to the mixture. Add milk and mix well. Double this and it will make 3 pies. Pour into unbaked pie shells. Bake 15 minutes on 400°, then for 30 to 35 minutes on 350°.
In pan, brown meat and drain. Add onion, rice, 1/2 can tomato sauce and 1/2 cup water. Add spices and Worcestershire sauce. Simmer 15 minutes. Fill peppers (cut tops, deseed and wash). Pour remaining tomato sauce over peppers. Bake at 375° for 25 minutes or until done. Can also be cooked in crock-pot after filling is put into peppers.
Put all ingredients in large container with tight lid. Shake well until blended. Do not use blender. Use 2 heaping teaspoonfuls for each cup of boiling water.
Preheat oven to 375°. In large mixing bowl, beat condensed milk and peanut butter until smooth. Add Bisquick mix and vanilla. Mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. (Do not overbake.) Cool. Store tightly covered at room temperature.
Mix Bisquick, oleo and milk; refrigerate 1 hour. Mix sausages and cheese and let stand at room temperature for about 10 minutes. Divide dough in half; roll each piece to a large rectangle about 1/4-inch thick. Spread half of meat mixture and completely over each piece and roll as for jelly roll. Wrap in plastic wrap and freeze for 1 hour. Remove from freezer and slice 1/3-inch thick. Do not thaw; bake at 400° for 20 minutes. Will keep in freezer for about 30 days.
Cream together shortening and sugar. Sift dry ingredients and mix well. Add pecans. Beat egg whites until stiff; add last. Pour into prepared loaf pans. Bake at 325° until toothpick inserted comes out clean.
Preheat oven to 350°. Mix cereal with buttermilk and let sit in large bowl for 10 minutes. Add all other ingredients and mix by hand until blended. Add fruits or nuts to batter. Use paper liners in muffin pan or grease and flour 1 bread pan. Bake muffins for 18 to 20 minutes and bread for 40 to 45 minutes.
Preheat oven to 400°. Place a skillet or cake pan with 2 tablespoons of margarine in oven until sizzling. Pour batter into sizzling pan and bake until golden brown, about 25 minutes. Serve with syrup or strawberries or any kind of pie filling.
Cream butter and sugar until smooth. Add beaten eggs, salt, vanilla and lemon juice. Put in unbaked pie shell. Bake at 425° the first 10 minutes and then at 350° until done.
Mix cake mix, eggs, 1/2 cup milk, butter and water. Pour 1/2 of batter into a greased 9 x 12-inch pan. Bake 8 minutes in 350° oven. While the cake is cooking, melt caramels with 1/4 to 1/2 cup evaporated milk. Pour over partially cooked cake. Add chocolate chips and pecans. Pour rest of cake mix over filling. Bake additional 16 to 18 minutes or until done. Cool and cut into squares.
Mix brown sugar, mustard and cornstarch. Add water, vinegar and raisins. Cook and stir over medium heat until thick. Add butter and blend well. Makes 2 cups. Serve with ham.
Cream peanut butter and sugar. Add Cool Whip and cream well. Pour into crust; cover and put in freezer.
In bowl, mix flour, baking powder and sugar. Add egg, oil and milk. Mix well. Add corn. Sprinkle bread crumbs on. Bake at 350° until browned in greased casserole dish.
Cream the first three ingredients together. Add preserves and pecans or walnuts. Mix well.
Put sugar, coconut, milk and nuts in bowl. Mix good and pour melted oleo over all. Work with hands until mixed real good. Roll in small balls.
Layer in order in a baking dish and bake at 350° until cheese is melted and bubbling.
Mix sugars, shortening, peanut butter and egg. Mix well, then blend in flour, soda, salt and baking powder. Mix well. Cover and chill for 1 hour. Roll into balls and flatten with fork dipped in sugar. Bake at 375° until golden.
Add sugar, lemon juice and rind to dissolved Jell-O. Add milk. Place in 2 refrigerator trays. Freeze, then beat and return to trays; freeze again.
Melt margarine. Mix with pretzels, pecans and sugar. Put into bottom of 9x13 inch baking dish. Bake at 350 degrees 8 minutes. Cool.
Grate cabbage. Clean celery and slice thinly into crescents. Cut apple into quarters; core, but do not peel and cut in small pieces. Add dressing as desired.
Combine all ingredients in saucepan. Stir over medium heat and boil 1 minute. Pour into ice cube trays or Dixie cups. Freeze. Will fill 2 sets of ice cube trays.
Mix together and pour into an unbaked pie shell. Bake for 10 minutes at 425°, then turn down to 300° and bake until brown.
Clean the mangoes, onions and celery and grind together in grinder. Cover with boiling water. Let stand for 15 minutes. Drain and get all water out.
Mix all ingredients together well. Pour onto hot griddle. Don't beat batter. Use all of the batter up as if it stands, it goes flat. Good to use in making waffles.
Combine milk, water and sugar in 3-quart saucepan. Place over medium heat and bring to a boil. Boil for about 20 minutes or until a small amount forms a soft ball when dropped in cold water. Remove from heat. Add butter, peanut butter and vanilla. Beat all together and continue beating by hand until fudge starts to thicken. Pour into lightly greased pan. Cool and cut into squares.
Cream together the butter, granulated sugar and powdered sugar. Add eggs and salt. Add oil and vanilla. Sift together the flour, soda and cream of tartar; add to mixture. Press with cookie shooter, or roll into balls and press with bottom of glass. Place on a greased cookie sheet. Sprinkle with colored sugar. Bake at 350° for 8 to 10 minutes.
Begin the day before you want these. Trim crusts from each slice of bread and cut each slice into three sticks. Put sticks on large cookie sheets and put into a very slow oven about 225°. Do not brown, just dry them out. Turn off oven and let bread remain in oven overnight. The next day, melt peanut butter and oil in a heavy 2-quart saucepan. Stir often and do not let it stick. When hot and smoothly blended remove from heat and dip the dry bread sticks, coating all 4 sides and ends. Carefully roll each stick in crushed corn flakes and lay them on cake rack to dry. Good for diabetics.
Combine first four ingredients in a bowl; set aside. Combine low-fat mayonnaise, sugar and vinegar, add to broccoli mixture. Stir gently to coat. Carefully stir in mandarin oranges. Cover and refrigerate at least 3 hours or overnight before serving. (It can be served immediately, but it's better after some refrigeration.)
Preheat oven to 350°. Wash and pat dry chicken. Combine crackers, milk and seasonings. Place in a sealable plastic bag. Pour margarine on a small plate. Coat chicken in margarine and place in bag with dry mix. Shake to coat. Place in a baking pan sprayed with Pam. Sprinkle on some leftover crumbs. Drizzle remaining butter over chicken. Bake about 20 minutes.
In 9 x 13-inch pan, melt butter; layer in order graham cracker crumbs, coconut, chocolate chips and butterscotch chips. Pour over all one can of condensed milk; top with chopped nuts. Bake 20 to 30 minutes or until lightly browned in 350° oven.
Mix cake mix, jello and flour. Add water and oil. Beat well. Add eggs, one at a time. Add vanilla and strawberries. Bake in layers for 25 minutes in 350° oven.
In a small bowl beat cream cheese, sour cream and mayonnaise until smooth. Spread on a 12-inch round platter. Cover with seafood sauce. Sprinkle with cheese, shrimp and onions. Cover and chill. Serve with crackers.
Brown the meat in large skillet and drain. Stir in spaghetti sauce, onions and garlic salt. Simmer for 10 minutes, stirring occasionally. Cook noodles according to package directions. Drain and layer bottom of a 13 x 9 x 2-inch baking dish. Following the noodles, layer half the cottage cheese, Mozzarella and meat sauce. Repeat the layers. Bake at 350° for 30 minutes and then let stand for 10 minutes.
Heat oven to 400°. Lightly grease pie plate. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour over top of first mixture. Bake until golden brown, 35 to 40 minutes. Let stand for 5 minutes before cutting.
Mix pudding and pineapple together. Add Cool Whip. Blend together and then add marshmallows and nuts. Garnish with maraschino cherries.
Make a dough with first 3 ingredients. Pat this dough into a Teflon cookie sheet with sides. Preheat oven to 350°. Put in and cook for 15 minutes.
Bring sugar, margarine, egg and dates to rolling boil. Cook 2 more minutes. Remove from heat; add vanilla and mix well. Add Rice Krispies and nuts; mix well. Drop by 1/2 teaspoonful in coconut. Form into balls and roll in coconut.
Preheat oven to 325° to 350°. Lightly grease and flour a 13 x 9 x 2-inch baking pan (set aside). Coarsely chop 1/2 cup of nuts (set aside). Finely chop remaining nuts; set aside.
Finely chop cabbage and pepper. Grate onion and carrot. Add to cabbage and pepper. Blend next 4 ingredients and pour over cabbage mixture. Mix well.
Dissolve lemon gelatin in 1 cup boiling water. Add 2 1/2 cups cold water. As gelatin sets, stir in mayonnaise. Fold in remaining ingredients. Pour into dish and chill.
Preheat oven to 350°. Cook potatoes until tender. Drain and beat with electric mixer. Add cream cheese, sour cream, salt, pepper, garlic salt and chives. Beat until light. Pour into a 9 x 13 x 2-inch casserole. Sprinkle with paprika and dot with butter. Bake for 30 minutes. Yields 12 servings.
Drain liquid from 5 cans of beans. Drain and rinse kidney beans. Combine first 7 ingredients in large bowl. Combine remaining ingredients, mixing well. Pour over vegetables, tossing gently. Cover and refrigerate 8 to 10 hours before serving.
Dissolve jello in boiling water. Mix cranberries with sugar and let stand 15 minutes. After jello cools, add all other ingredients and place in refrigerator. Serve when firm.
Mix flour and sugar. Bring oleo, cocoa and water to a boil. Pour hot mixture over flour and sugar. Beat. Add eggs, sour cream, soda and vanilla. Beat well. Bake in a cookie sheet (11 x 16-inches) for 20 minutes in a 400° oven.
Preheat oven to 325°. Grease 1 1/2-quart casserole. Reserve 1/2 cup noodles. Place remaining noodles in mixing bowl. Add turkey, celery, nuts and scallions; toss lightly. In small bowl blend soup, broth and soy sauce. Pour over turkey mixture; mix well. Turn into casserole; sprinkle with reserved mixture. Bake for 30 minutes. Serves 6.
Slice potatoes lengthwise. Scoop out 3/4 of the potatoes (use in another recipe). Set skins on cookie sheet and place in oven 4-inches away from top element. Broil 8 minutes. Remove from oven and sprinkle with cheeses. Season well and add bacon and paprika. Broil another 4 to 5 minutes. Serve hot with sour cream.
*Can use fresh chopped tomatoes, stewed tomatoes or any variation. I've even used V-8!
Cut chicken into smaller pieces. Cook halfway in oil in hot frying pan. In another frying pan with cover, brown rice in 1 tablespoon oil. Transfer chicken to rice pan and cook a couple of minutes. Chop white onion, tomatoes and bell pepper and add to chicken and rice mixture in medium hot pan. Continue cooking. Grind spices in Mexican molcajete or mortar and pestle until pasty. Add small amount of water, then add to chicken and rice. Mix. Add enough water to cover rice and chicken; salt and pepper to taste. Add tomato sauce. Top with cilantro. Cover and cook until water recedes fully. Enjoy my Grandmother's recipe.
Mix ingredients with mixer and put in pie crust. Top with Cool Whip and nuts, if desired. Keep chilled.
Mix well and pour into a casserole dish. Top with topping. Bake at 350° until bubbly.
In large bowl, scoop sherbet with rounded ice cream scoop. Empty the frozen lemonade and limeade by spoonfuls. Add Vernors and ice. Stir.
Cook both vegetables and drain well. Mix together. Add soup and Cheez Whiz. Put in flat casserole. Peel tomatoes; cut in small pieces and place on top of vegetables. Bake, uncovered, at 350° for 40 minutes. Serves 8.
Combine water and yeast. Let stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix. (May not need all flour.) Cover and refrigerate 2 hours.
Heat oven to 350°. Grease bottom of rectangular pan, 13 x 9 x 2-inch. Heat 1/2 cup of the chocolate chips and then margarine in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
Cream butter and sugar, add the rest of the ingredients. Pat into 13 x 9-inch pan. Bake 15 minutes at 350°. Melt 6 ounces chocolate chips and 2/3 cup peanut butter. Put on top of mixture when you take it out of the oven.
Combine all ingredients. Place on ungreased cookie sheet. Frost if desired. Bake at 350° for 10 to 12 minutes. Makes 13 dozen.
Combine everything but wing flings. In electric skillet at 275°, lay wing flings and add mixture. Turn when boiling. Cook 20 minutes with lid, turning occasionally. Remove lid and cook until caramelized (approximately 20 minutes).
Cream potatoes and 1/2 stick margarine until melted. Add salt, sugar, eggs, milk, vanilla and nutmeg. Pour into greased casserole dish (13 x 9-inch). Top with mixture of the brown sugar, flour, 1/2 stick margarine and nuts. Bake at 350° for 30 to 40 minutes.
Cream together eggs, shortening, sugars and vanilla. Add other ingredients. Drop by spoonfuls on greased baking sheet. Bake at 350°.
Cream oleo and sugar. Add eggs, one at a time. Add vanilla. Add flour, a little at a time. Spread 3/4 of batter with spatula into ungreased 9 x 13-inch pan. Spread filling over batter. Drop remaining batter by teaspoon on top of filling. Bake at 350° for 35 minutes.
Bring all ingredients, except mayonnaise, to a boil. Cool and add mayonnaise. (This is good for potato salad, macaroni salad or deviled eggs.)
Brown meats and onion in oil and butter. Add remaining ingredients and stew until meats are tender. Add 1 can drained peas, any spices you like and tomato sauce (all optional). Serve over polenta.
Slice apple thin and arrange in medium size baking dish. Melt butter in microwave. Add sugar and Amaretto. Drizzle over apples. Sprinkle apples with cinnamon, raisins or pecans, if desired. Bake at 375° for 20 minutes. Spoon sauce over apples and bake additional 10 minutes, until tender.
With a fork, prick bottom of pastry shell. Bake in preheated 425° oven for 8 minutes. Remove from oven and set aside. Reduce heat to 350°. While pastry shell is baking, cut 6 slices of the cheese and set aside.
Whisk all ingredients together until smooth. Brush on meats, turning frequently, during last 20 minutes of cooking. Makes 1 1/2 cups. Great on chicken or pork.
Combine all ingredients in large bowl. Chill until serving time. Toss dressing with salad ingredients.
Add all ingredients and cook 20 to 25 minutes. Boil and stir. Seal while hot.
Mix the first 4 ingredients well. Sift together the flour, soda, salt, nutmeg and cinnamon and add to the first mixture. Add the nuts and apples. Mix. Bake in a 9-inch pan at 350° for 40 to 50 minutes.
Cream butter and sugars. Add egg whites and beat well. Blend in peanut butter and vanilla. Combine in small bowl the flour, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped candy bars. Shape into 1 1/2-inch balls and bake at 350° for 10 - 12 min. Serves 8 - 10.
Season roast with salt. Roll in flour and brown in hot bacon drippings. Place in crock-pot. Add remaining ingredients, cover and cook on high for 2 hours. Then turn to low for 8 to 10 hours.
Mix first 5 ingredients in a bowl. When cool, add sugar, egg and flour. Mix well. Bake in an 8 x 8-inch pan greased and lined with brown paper. Bake for 1 hour at 325°.
Preheat oven to 375°. Arrange chicken pieces in a 13 x 9-inch pan. In a medium bowl, combine remaining ingredients and mix well. Pour over chicken. Bake at 375° for about 1 hour until tender. Serve mushroom mixture as gravy.
Preheat oven to 350°. Mix all ingredients, except bacon. Pour into 2-quart casserole. Cut bacon in 2-inch strips and arrange on top. Bake for 1 hour. Serves 6 to 8.
In a medium saucepan, combine pudding mix, coffee granules and cinnamon. Slowly stir in milk. Bring to full boil over medium heat, stirring constantly. Pour pudding into 4 serving dishes; cover and refrigerate.
Slice sausage; brown in oil. Add onion, garlic, carrots and basil. Cook for 5 minutes. Add zucchini, tomatoes, bouillon and cabbage. Bring to boil, then simmer for 1 hour. Add beans and cook 20 minutes longer.
Preheat oven to 300°. Mix brown sugar, dry mustard and garlic powder in a large bowl with a lid or a plastic bag. Place 4 or 5 wings in the bowl or bag until coated. After coating all wings, place in a large roasting pan. Mix soy sauce with corn syrup and pour over wings. Place in oven. Cook 1 3/4 to 2 hours. Baste every 15 to 20 minutes. Turn once in an hour.
Sift flour once, measure, add baking powder and salt. Sift again; add cornmeal. Wash, pare and dice apples. Combine egg, milk, honey and shortening. Add all at once to flour-cornmeal mixture, stirring only enough to dampen all flour. Fold in apple. Bake in well greased 2-inch muffin pans at 400° for 20 minutes or until done.
Empty package of broccoli in large bowl. Cook, covered, in microwave on High 5 to 7 minutes; drain. Add soup, onion, cheese and egg. Mix all. Microwave, covered, on Medium-high for 15 to 18 minutes. Let stand 5 minutes.
In medium bowl, combine all ingredients; mix well. Place 2 rounded tablespoons of mix in each cup. Fill with boiling water and stir well. Dry mix can be kept covered in storage container. Makes 32 servings. (I usually use 2 heaping teaspoons per cup; it depends on how strong you like your tea.)
Grease pan (9 x 13-inch). Pour in pineapple. Top with pie filling. Sprinkle cake mix over top. Add nuts. Cut margarine in small slices. Spread over top (do not stir). Bake 1 hour at 350°. Good served hot or cold.
Beat eggs, add sugar and syrup. Stir in pecans (I use enough to take up mixture). Add vanilla and butter. Pour in unbaked pie shell and bake until firm at 350° for about 40 to 45 minutes.
Cream butter. Add sugars, beating well. Add egg. Add oil and vanilla. Mix flour, soda and salt. Add to creamed mixture. Stir in oatmeal and remaining ingredients. Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten each ball with tines of fork. Bake at 325° for 15 minutes. Cool slightly. Remove from cookie sheet and cool. Yield: 10 dozen.
In 4-quart saucepan, combine sugar, butter and evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil, 10 to 14 minutes. Reduce heat to medium. Boil, stirring constantly, until candy thermometer reaches 228° or until small amount of mixture dropped into ice water forms a 2-inch soft thread, 6 to 7 minutes.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. Dissolve each flavor of gelatin completely in 1 cup boiling water in separate bowls. Carefully pour red gelatin over 1 cake layer and lime gelatin over the second cake layer. Refrigerate 3 hours.
Mix and bring to a boil. Thicken with powdered sugar, then spread upon cake.
Beat pudding mix with milk in bowl until thick. Stir in other ingredients. Mix well with mixer at low speed. Layer 1/2 crumbled Oreos in pan. Cover with pudding mixture. Top with rest of Oreo crumbs. Put in freezer.
Thinly slice onions lengthwise (julienne). Saute in heavy pot with 2 tablespoons butter and the olive oil until limp. Cover and simmer 15 minutes more. Add broth and simmer 30 minutes. Add salt and pepper to taste. Dry toast 8 to 10 1/2-inch slices of French bread about 1/2 hour at 275°. Grate 1/2 cup Gruyere cheese and mix with 1/2 cup Parmesan cheese. Dice enough Gruyere cheese to make 3/4 cup of 1/2-inch cubes. Ladle hot soup (if cold heat the bowls in oven 15 to 20 minutes at 350°) into 6 to 7 bowls. Divide Gruyere cubes evenly into bowls. Add 1 + tablespoon Port wine to each bowl. Cover with toasted French bread. Sprinkle grated cheese mixture on toast. Dribble each with butter. Bake 10 minutes in oven at 425°.
Mix first 5 ingredients together in a 9 x 9-inch greased cake pan. Make 3 holes in dry mixture. Pour oil in one hole, vinegar in one hole and vanilla in one hole. Pour water over the top. Beat with spoon until nearly smooth and flour is stirred in. Bake at 350° for 30 minutes.
Unroll crescent rolls to form a long rectangle on an ungreased cookie sheet; pinch perforations together. Add soup, pepper and onion to beef. Place mixture down the middle of pastry. Pull up edges to form a rim. Bake at 350° for 15 minutes or until light brown. Place cheese on top and bake an additional 5 minutes. Yields 6 servings.
Thaw potatoes and mix all ingredients, except crackers. Put in a 9 x 13-inch baking dish. Mix Ritz crackers and 1 cup butter together. Spread over potato mixture and bake 1 hour at 325°.
Place all ingredients in blender. Blend at medium speed until smooth. Makes approximately 2 cups. There are 16 calories per tablespoon.
Put 1/2 dried beef in bottom of casserole dish. Then place chicken wrapped in bacon over that. Mix sour cream and cream of mushroom soup together. Pour over chicken. Sprinkle dried beef over top. Bake 2 1/2 hours at 350° uncovered.
Cream butter and sugar. Add remaining ingredients except jam and egg whites. Blend and then add jam. Beat egg whites until stiff and fold into mixture. Bake at 350° for 45 to 50 minutes. Frosting is optional, but a Caramel Icing or Cream Cheese Icing is delicious on this cake.
Wash, peel and core pears. Chop very fine or crush. Place in preserving kettle. Add drained pineapple, chopped cherries, the sugar and the lemon juice. Mix well.
Mix brown sugar, oleo (or oil), warm coffee and vanilla. Cool and add eggs. Add flour, salt and soda. Spread on jelly roll pan. Sprinkle nuts and chocolate chips on top. Bake at 350° for 30 minutes or until done.
Take Rouladen; lay flat, salt and pepper to taste. Add your strip of bacon in the center from top to bottom. Lay pickles in middle. Cover with onions.
Brown meat and drain. Add Veg-All, potato soup and milk. Put bottom crust in pie plate. Add mixture. Top with pie crust. Bake at 350° for 30 minutes or until crust is golden brown.
Brown ground beef with onion and drain. Combine tomato sauce, tomato paste and spices together in pot.	Add drained meat. Bring to a boil	and then simmer on low heat for 20 minutes, covered. Stir occasionally and may add a small amount of water as needed. Boil noodles according to package directions. Drain noodles. Grease oblong pan.	Layer according to this: noodles (may slightly overlap), meat sauce, sliced Mozzarella cheese, cottage cheese and grated Parmesan cheese.	Repeat	layers once. Bake 20 to 30 minutes, uncovered,	at 275° or until cheese looks melted. Allow to stand about 10 minutes before serving.
Mix salt, baking powder and flour. Mix and add butter or margarine, sugar and enough milk to form soft dough. Roll out to 1/4-inch thickness. Spread lightly with butter. Sprinkle with sugar. Roll up and cut in slices. Place in pan. Sprinkle with sugar again. Add a spoonful of jam to each slice and bake at 400°. Serve with afternoon tea.
Melt margarine on low heat. Add milk. Add firmly packed light brown sugar and stir until melted. Blend and bring to a boil. Let boil for 1 minute. Cool and add confectioners sugar, enough to spread easily. May be used on any cake.
Sift flour, sugar, salt and baking powder into a large bowl. Cut in butter until mixture resembles coarse meal. Mix in raisins, walnuts and nutmeg. Stir in eggs and vanilla until well blended (mixture will be dry). Turn out onto a lightly floured board and pat to a 1/4-inch thickness. With a floured cutter, cut into 2-inch rounds.
Layer as follows: lettuce, cauliflower, red onion with sugar and bacon. Spread salad dressing on top. Sprinkle with Parmesan cheese. Cover and refrigerate overnight. Toss when ready to serve.