HumbleIntelligence/food-ner-1-Million huggingface dataset:
Hand blend all ingredients until well mixed. Butter a 9 x 13 x 2-inch pan. Add 10 layers, buttering each sheet. Pour 1/2 of the filling; cover with a sheet of filo. Pour remaining filling, then cover with filo, buttering each sheet. Bake at 350° for about an hour until golden brown.
Mix sugars and flour. Blend in butter. In another bowl, mix eggs, vanilla and syrup; add to sugar mixture. Add chocolate chips and pecans. Pour into 9-inch unbaked pie shell and bake until almost firm at 350° for 45 minutes.
Cut chicken into bite size chunks and season with salt and pepper. Heat oil in skillet; add chicken and brown all over. Add garlic and saute 5 minutes over medium heat. Turn chicken pieces over. Add lemon slices, mushrooms, wine, oregano and parsley. Season lightly with salt and pepper. Cook chicken over low heat, partially covered, for 10 minutes. Serve with favorite vegetable.
Heat the oven to 350°. Make the bread into crumbs in a blender or food processor. Melt the butter. Combine the bread crumbs, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in the butter. Coat both sides of the pork chops with mustard. Put in a shallow roasting pan. Distribute crumb mixture over chops and pat lighly so it clings. Bake until browned, about 30 minutes.
Cream sugar and shortening. Add eggs, beating thoroughly. Add mashed bananas to this mixture gradually with buttermilk and vanilla. Add nuts and chopped cherries. Bake at about 300° until done. Use either 2 loaf pans (8 1/2 x 4 1/4 x 2 1/2-inch) or a square pan (9 x 9 x 2-inch). Loaf pans make 8 to 10 slices each. With the square pan, cut into squares and serve with whipped cream and a cherry. Can be served hot or cold.
Sift flour, baking powder and salt into a medium bowl and mix well. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.
Dissolve jello in hot water; cool. Mix remaining ingredients together and add to jello. Refrigerate until serving time.
Soak and cook beans until tender, then add remaining ingredients. Simmer slowly a few minutes and serve hot.
Combine ingredients and bring to a simmer for 15 to 20 minutes. Strain through a cheesecloth and serve hot. Serves 12.
Place cornmeal in bowl. Carefully pour boiling water into bowl on cornmeal.	Stir until smooth. Let stand 30 minutes. Stir in salt, butter and molasses. Mix with flour and yeast. Let rise until double in bulk. Punch down. Form into loaf and place in large loaf pan. Let rise again. Bake at 350° for 50 minutes. Makes 1 (1 1/2 pound) loaf.
Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well with hand. Cover with damp cloth and refrigerate 2 hours.
Spray skillet with nonstick cooking spray and heat until hot. Saute tomatoes 2 minutes. Meanwhile, mince garlic in food processor if available. Otherwise, chop finely and then add to blender. Add onion, salsa and beans. Scrape sides of blender or processor and pulse until smooth. Pour processed beans in skillet with tomatoes and cheese. Heat until cheese melts and serve warm. Serve with celery sticks or baked tortilla chips.
Mix all the ingredients together; place in pan or in the bird. Cook 2 hours at 350° in oven.
Mix both sugars, oil, eggs and vanilla and add the dry ingredients slowly while stirring. Drop by tablespoon on cookie sheet to make large cookies. Bake at 350° for 10 to 15 minutes or until golden brown.
Butter 13 x 9 x 2-inch pan. Heat corn syrup, butter and chocolate chips to boiling in a 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a large mixing bowl. Toss quickly until completely coated. Fold in marshmallows, one cup at a time. Press mixture evenly into a pan with a buttered-back spoon. Let stand until firm, at least one hour. Cut into 1 1/2-inch squares. Store loosely covered at room temperature. Makes 48 squares.
Mix for three minutes in bowl. Pour in greased pan. Bake at 350° for 30 minutes.
Cook sugar, Karo and water together until it spins a thread. Beat the egg whites stiff. Pour cooked mixture over eggs slowly, beating constantly. When stiff, add powdered sugar and vanilla. The powdered sugar is the secret to success in this icing.
Combine cucumbers, onions and salt; let stand 3 hours. Drain. Combine seasoning and vinegar and boil. Add cucumbers and onions. Heat to simmering and pack hot. Be careful to avoid boiling as that makes pickles soft. Pack while hot in clean jars and seal immediately.
Mix cream cheese and milk until smooth. Stir into cheese mixture the dried beef, onion, green pepper or celery and the pepper, mixing well. Stir in sour cream. Pour into an 8-inch pie plate and sprinkle walnuts over top. Bake 15 minutes at 350°. Serve hot with oblong (Waverly) crackers; use to dip into the hot mixture.
Moisten yeast in water water; add honey, oil, salt and flour. (For variation, also add 1 to 2 cups oatmeal, wheat cereal, etc.) Let sit 1/2 hour or until sponge forms. Mix in 5 to 6 cups flour and knead until smooth. Cover with warm damp cloth and let rise until double. Mix down and let rise again. Form into 3 loaves; let rise again. Bake 35 to 40 minutes until golden. Bake at 375° in oven.
Cook ground beef in a skillet until brown; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5 minutes until cream cheese is melted into meat mixture. Stir to blend. Allow mixture to cool.
Mix in order given. Drop by teaspoonful and flatten. Bake for 12 minutes at 350°. Do not overbake. Recipe does not call for flour.
Cream margarine in mixing bowl. Add cocoa and powdered sugar alternately with milk. Beat to spreading consistency. Blend in vanilla. Makes 2 cups.
Cream butter and sugar. Add eggs, then sifted dry ingredients alternately with juice. Add vanilla. Bake in greased muffin tins at 350°.
Spray 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray; sprinkle bottom and sides with the graham cracker crumbs.
Combine rind, juice, salt and cornstarch in double boiler. Cook and stir until thickened. Add beets and heat thoroughly. Sprinkle with pepper and serve.
Place marshmallow cream and chocolate kissed in a bowl. Set aside. Combine sugar, milk and margarine in a pan and bring to a boil. Boil for 8 minutes. Pour over marshmallow cream and kisses. Stir until blended then blend in pecans. Drop by tsp. on wax paper. Makes 12 dozen.
Cream sugar and margarine. Add eggs and lightly hand beat. Add flour and other ingredients. Beat lightly again. Fold in carrots and nuts. Makes 3 layers. Bake in 350° oven for 40 minutes.
Combine all ingredients, except the powdered sugar in an electric blender. Blend thoroughly. Shape mixture into small balls. Roll in powdered sugar. Store in tightly covered container.
Arrange half the orange sections in a glass bowl; top with grapefruit, 1/4 cup coconut, pineapple and remaining orange sections. Drizzle with honey and sprinkle with 1/4 cup coconut. Cover and chill 8 hours.
Mix all berries, white sugar and cinnamon. Put in pie crust. Cook the 5 cups tapioca and pour over the berry mix. Mix the 2 cups flour, 1 1/2 cups brown sugar and 1/2 cup butter. Spoon over pie. Cook 1 hour in 350° oven.
Cut mushrooms	in small strips and boil (in water in which mushrooms have been soaked) together with shrimp for 10 minutes. Add carrots and beans until tender. Season with shoyu, salt, sugar and gourmet powder and cook few minutes longer. Heat a large skillet, adding oil.	Add the vegetable mixture and	stir in	the okara until well blended, stirring constantly to prevent burning on the bottom. Add green onions a few minutes before removing from stove. Okara should be dry and flaky. It is also good and healthy!
In saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger. Bring to a boil. Place pears and oranges in a baking dish and pour cooked mixture over fruit. Cover and bake at 350° about 40 minutes or until tender. Serve slightly warm as a side dish or place in pretty compotes and serve as a dessert with a dollop of whipped cream or ice cream on top.
Place cucumbers in large pot. Sprinkle with salt. Top with ice cubes. Let stand 3 hours. Drain well.
Blend butter, sugar and extract. Mix in flour and nuts. Shape into balls. Place on ungreased cookie sheet. Bake at 325° or 350° for about 20 minutes. Roll in powdered sugar while they are still warm.
Saute garlic and pepper in lemon juice until golden brown. Add water, parsley and lobster; simmer for approximately 10 minutes.
Spread half the bread in a 13 x 9-inch baking dish. Sprinkle half of the cream cheese over bread in pan. Repeat, layering with remaining bread and cream cheese. Whisk eggs, milk and syrup in large bowl. Pour over bread. Cover and refrigerate overnight.
Crumble candy bars with a rolling pin or in a food processor. Set a few crumbled pieces aside for garnish. In a large glass or trifle bowl, break half of the brownies in pieces and place in bottom of bowl. Cover the brownies with half of the prepared pudding, half of the crumbled candy pieces and half of the whipped topping; repeat. Decorate with a few candy pieces and stemmed red cherries. Serves 20 to 24 ladies or 10 to 12 men.
Combine soup (undiluted), sugar, oil, vinegar, salt and pepper. Bring to a boil. Pour hot mixture over carrots, onion and bell peppers.
Mix first 7 ingredients real well. Butter 9 x 12 pan (casserole). Pour half of batter. Add cheese and chilies. Cover with rest of batter. Bake at 350° for about 1 hour or until done.
In medium bowl, toss pork loin with 1/4 tsp. salt and pepper. In a large fry pan or wok, heat 1 Tbsp. oil. Add half the pork and cook, stirring until browned, 2-3 minutes. Remove, Repeat with another Tbsp. oil and remaining pork. Remove.
Mix ingredients (except cheese). Put in a 9 x 13-inch pan. Top with cheese. Bake uncovered for 1 hour and 15 minutes at 375°.
Mix all the above ingredients and put into a 9-inch deep dish unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix flour, sugar and eggs; mix other ingredients and pour into unbaked pie shell. Bake 10 minutes at 325°, turn down to 250° until pie shakes a little.
Mix all ingredients, adding muffin mix last. Pour into well-greased iron skillet. Bake at 375° for 30 to 40 minutes. Cool on rack. Remove from pan and keep in "icebox." Wrap in foil and put in airtight container. Keeps for 2 weeks.
Mix water, oil, cream and eggs together. Add pudding and mix well. Add cake mix and then fold in chocolate bits. Grease baking pans and bake at 325° for 1 hour.
Saute the onion in the oleo. Mix remaining ingredients and add the onion and oleo. Mix well. Bake in a greased 9 x 13-inch pan at 375° for 40 to 45 minutes.
Mix shortening, sugar, egg and molasses. Sift dry ingredients and mix into shortening mixture. Chill dough. Roll into 1-inch balls. Dip into sugar and cinnamon. Place 3-inches apart on greased cookie sheet. Bake just until set, but not hard, about 10 to 12 minutes in a 375° oven.
Combine eggs, crackers, milk, sugar, vinegar, mustard and dash of pepper. Mix in ham and pork. Pat into 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 1/2 hours. Drain off fat. Refrigerate in pan until well chilled.
Mix the first 7 ingredients and set aside. Brown the ground beef and drain on paper towel. Grease a large iron skillet. Sprinkle with a little corn meal and let it brown slightly. Pour half of the corn meal mixture in skillet. Add one at a time the cheese, meat, onion. Pour in other half of corn meal mixture and bake 45 to 50 minutes at 350°.
Mix together all ingredients. Makes about 48 cups of hot chocolate.	Store in airtight container.
Fry bacon and cut into small pieces. Add flour, mix with bacon and brown. Set aside until potatoes are cooked.
Cream butter and sugar. Add beaten eggs and jam (beating until smooth). Add soda to buttermilk and beat into mixture alternately with flour, mixed with spices. Add raisins and nuts. Bake at 350° in 3 well-greased 8-inch pans for 40 to 50 minutes.
Mix all ingredients, except chicken, in baking dish. Place chicken on top of soup mixture. Bake for 1 1/4 hours at 350°.
Pare and cube potatoes. Cover with water in medium saucepan. Bring to boil, then reduce heat and simmer until tender, but not too soft (about 15 minutes). In large saucepan saute bacon until crisp. Drain on paper towels, then crumble. In drippings saute onion until golden. Remove saucepan from heat and stir in flour, salt and pepper. Drain clams, reserving liquid. Add liquid to flour mixture gradually. Stir until quite smooth. Add drained, cooked potatoes, milk, cream, clams and bacon; heat through. Garnish with parsley flakes.
Crumble beef or turkey in 2-quart microproof casserole. Cover with casserole lid and cook on High for 5 minutes, stirring once during cooking time. Pour off fat. Add spaghetti sauce and mix well.
Cook potatoes until done; drain and mash. Add cream cheese, sour cream, butter, seasoning and onion; mix well. Pour into a buttered casserole dish and cover. Bake at 350° for 1 hour. Remove cover last 15 minutes and put grated cheese on top. Return to oven until cheese is melted. Serves 8.
Combine cocoa, flour and sugar; mix thoroughly. Add 1 1/2 cups milk and eggs. Cook either on top of stove, stirring constantly, until thickened. Remove from burner and add vanilla and margarine or cook in microwave oven on Medium for 5 minutes; stir. Repeat and stir. Cook 3 minutes on Medium-high and continue until thickened. Add margarine and vanilla. Top with Cool Whip or meringue.
Beat eggs in bowl; gradually stir white and brown sugars into the eggs. Stir corn meal and flour into egg mixture and then add milk and melted butter. Add vinegar and vanilla. Pour into a 9-inch unbaked pastry shell. Bake 45 minutes in 325° oven.
Cream together cream cheese, 1/2 cup butter or margarine and vanilla. Alternately beat in sugar and 1/3 cup milk. Blend in chocolate. Remove 2 cups for frosting. Cover and refrigerate. Cream together remaining chocolate mixture and butter. Add eggs; beat well. Stir together dry ingrediiets; beat into creamed mixture alternately with the remaining milk. Turn into two greased and floured 9-inch round cake pans. Bake in 350° oven for 30 minutes. Cool in pans for 10 minutes. Remove; cool on rack. Remove frosting from refrigerator 15 minutes before frosting cake. Serves 8 to 10.
Combine sugar, milk, butter and salt in a heavy boiler and bring to a boil. Boil a few seconds then add dates and cook over moderate high heat until mixture reaches soft ball stage. Stir in walnuts. Stir by hand until cool enough to handle. Shape, on was paper, into 2 ten inch long rolls 1 1/2 inch in diameter. Cool until firm and slice 1/4 inch thick. Keep refrigerated. Yield 7 dozen.
Melt a stick of butter in pan that corn is to be baked in. Mix ingredients except cheese. Pour into pan. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Mix sugar, evaporated milk and eggs together real well. Add bananas and vanilla to this mixture. Fill with whole milk to full line, in a 1 1/2 gallon freezer. Freeze until firm.
In a nonstick 8-inch square baking dish, layer the potatoes, then onion, then carrots. Salt and pepper layers. Combine the soup with 1 can of water. Pour over vegetables. Bake, covered, at 350° for 30 minutes or until vegetables are tender. Serves 6.
Mix juices and place in 30-cup size percolator coffee pot. Place coffee filter in pot; spread spices and sugar in filter. Percolate until done.
Brown ground beef and onions until meat is browned; drain off fat. Put all ingredients in crock-pot and cook for 8 to 10 hours on low. Remove bay leaf before serving.
Combine beef, mushrooms, onions and green pepper in a large fry pan (preferably nonstick). Saute over medium heat until meat is browned and vegetables are tender. Drain fat. Cut up tomatoes and add tomatoes and juice to pan. Stir in water, seasoning and salt. Reduce heat, cover and simmer for 15 to 20 minutes or until pasta is cooked, stirring occasionally. Add cheese, stir until melted. Serves 5 to 6.
Grind egg, pickle, pepper and onion. Add mayonnaise and catsup. Mix thoroughly.
Wash and tear spinach into bite size pieces. Toss all together and refrigerate. Add dressing just before serving.
Mix refried beans with taco seasoning. Spread on cookie sheet. Mix mayonnaise and sour cream; spread over beans. Spread remaining ingredients in layers over sour cream mixture. Serve with nacho chips.
Mix yams, sugar, vanilla, milk and butter in small casserole dish. Set aside.
Grease baking sheet. Let dough warm to room temperature in its bag. Once warm, place in baking sheet with towel covering it until dough rises, about 4 to 5 hours.
Cream sugar, butter and Crisco. Add milk and flour. Add eggs, one at a time. Add vanilla flavoring last. Bake at 325° for approximately 1 hour and 10 minutes.
Whisk egg yolk, lemon juice, mustard and salt and pepper to taste until the mixture has a creamy consistency. Add oil, drop by drop, whisking continually by hand or in a blender. Final consistency should be very thick. For the typically Spanish touch, beat an egg white and fold into mayonnaise to make base for Ensaladilla Rusa.
Combine oil and flour over medium heat. Cook until thickened. Add salt and chili powder. Dip tortillas in sauce. Fill with grated cheese, onion and olives. Bake in moderate oven until bubbly.
Add lime Jell-O to 1 1/2 cups water; stir to dissolve. Add pineapple. Pour into 2-quart mold. Refrigerate until set. Dissolve lemon Jell-O in 1 1/2 cups boiling water, stirring to dissolve. Set aside.
Prepare Jell-O with 2 cups boiling water. Then add frozen strawberries. If berries do not have any water, add 1 cup cold water. Add 4 packages sugar or sugar-free sweetener. When this is mixed it will start to congeal. Then pinch off bits of angel food cake and add to berries mixture. Put in a square 8 x 8-inch dish and store overnight in refrigerator. When removed, top with Cool Whip.
Sift flour, sugar, baking powder, salt and baking soda together in a large bowl. Cut in butter until mixtures is crumbly. Add egg, orange peel and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries and nuts. Spoon batter into prepared muffin cups, 2/3 full.
Chop up hamburger while cooking it in a medium size saucepan. Drain off grease. Add catsup, mustard and soup.
Mix together, add chicken and marinate overnight. Turn over once. Broil 7-8 minutes on each side, depending on thickness.
In a large saucepan, combine sugar and syrup. Cook over medium heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter and mix well. Add Rice Krispies. Stir until well blended. Press into a 9 x 13-inch cake pan.
Fry bacon; crumble. Discard drippings (set aside). Saute onion with butter; add chopped zucchini. Blend in cream of mushroom soup, milk, rice and cheese. Mix well. Season with salt and pepper to taste. Pour into a large oblong 9 x 13-inch pan. Bake at 350° for 40 minutes. Top with crumbled bacon and serve.
Put all ingredients into crock-pot or slow cooker to heat through and keep warm. Serve with toothpicks.
Mix all ingredients together and pour into freezer. Finish filling to line with milk. Enjoy!
Mix ingredients in order given. Pour into uncooked pie crust (9 or 10-inch). Bake in hot oven (425°) for 15 minutes then reduce heat to 350° and bake 45 minutes or until silver knife inserted in center comes out clean.
Combine sugar, water, rosemary, cinnamon and cloves in saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat; cool and strain. In mixing bowl, combine pineapple, apples, orange sections and lemon juice. Pour strained syrup over fruit and mix well. Chill. Serves 10.
Mix crumbs and 2 Tbsp. butter. Press onto bottom of greased 9 inch spring form pan. Bake at 325° for 10 minutes. Mix cream cheese, sugar, and vanilla on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate and liqueur. Pour over crust. Bake at 325° for 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim or pan to loosen cake. Cool before removing rim of pan. Refrigerate.
Cream butter or margarine. Gradually add confectioners sugar, creaming well. Add egg; mix thoroughly. Blend in melted chocolate and vanilla. Beat until of spreading consistency. Thin with milk, if necessary.
Cream Crisco, butter and sugar until creamy. Add eggs and flavor. Add self-rising flour and 1/2 cup sweet milk. Then add plain flour and the rest of the milk. Bake 1 hour and 15 minutes at 325°. Use tube pan, greased and floured.
Brown onion in oil. Add rest of ingredients. Rinse out chili bottle with water and add. Simmer until thickened.
Brown onion, bell pepper and celery in bacon grease until brown. Season with salt and pepper. Add ground beef and cook until brown. Add remaining ingredients, cooking over low heat for about 2 hours. Pour over cooked spaghetti and sprinkle with Parmesan cheese.
Barely cover rice with cold water and simmer very slowly until rice absorbs all the water; the rice should only be partially cooked. Bring the quart of milk to a scald and blend partially cooked rice and milk together. Continue cooking very slowly until rice is thoroughly cooked.
Stir together peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1 inch balls; place on waxed paper. Set aside. Melt confectioners coating. Place small amounts of chocolate in bottom of candy cups. Let cool, then put peanut butter balls in candy cups and smash with thumb. Then put more chocolate over the top of peanut butter balls.
Heat oven to 350°. Pour salad and milk into 2 quart casserole. Stir in chicken, vegetables and thyme. Place biscuits over chicken mixture. Bake 45 minutes or until hot and bubbly. Makes 6 servings.
Combine all ingredients and mix with mixer until well blended. Shape into ball and roll in crushed salted peanuts. Serve with apple slices or crackers.
Mix well and pour into well-greased and floured 1 pound coffee can. Will fill 3 coffee cans or 2 (5 x 9-inch) loaf pans. Bake at 350° for 1 hour. Makes good muffins (36 to 40). Bake about 20 minutes in 350° regular oven or in the microwave bake 6 for 2 1/2 to 3 minutes, turning once.
To bake Herman, combine first 11 ingredients. Pour into greased and floured 9 x 13-inch or 2 jelly roll pans or muffin pans. Before baking, sprinkle with 1 tablespoon flour, 1 tablespoon cinnamon, brown sugar and 1/4 cup butter crumbled together. Bake at 350° for 25 to 30 minutes. If desired, drizzle with icing mixture of powdered sugar, milk and vanilla while cake is warm.
Combine ingredients in bowl (except pumpernickel and party rye). Cut out loaf and scoop mixture into loaf. Reserve inside of loaf (cut up) for dipping. Serve with party rye. Best if made and chilled for several hours before serving or overnight.
Beat eggs. Add sugar and flour; beat in. Add squash, vanilla and lemon; mix well. Melt margarine in baking dish; add to mixture and stir in. Pour all into dish. Sprinkle with mace before baking. Bake at 350° for 45 minutes. Remove when firm from a gentle shake. Serves 6.
Knead; roll out and cut as noodles. Cook in chicken or beef broth.
Combine butter, sugar and eggs (one at a time). Add vanilla, milk and instant pudding; mix well. Add baking powder to flour, then mix into the first mixture a small portion at a time. Make layers. Bake at 350° to 375° until done.
Combine and mix cake mix, jello, eggs and oil until smooth. Fold in blackberries. Bake in greased and floured tube pan in 350° oven for 40 to 45 minutes. Or bake in sheet pan for 30 to 35 minutes at 375°. Cool and frost.
Pour lemonade into punch bowl and stir in raspberries and strawberries. Add ginger ale and ice. Stir in sherbet. Serves 10.
Spoon cherries over bottom of pie shell. Mix all remaining ingredients, except Streusel Topping. Pour over cherries. Bake for 10 minutes in 450° oven. Reduce oven temperature to 350° and bake for 45 minutes. Prepare Streusel Topping. Remove pie from oven. Sprinkle topping over pie and bake until topping is lightly browned, 10 to 15 minutes. Cool.