HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake biscuits	according to package directions. Cool slightly in pan. While biscuits	are cooking, unwrap cheese and fold each slice into 4 or 6 pieces. Stack up on a plate. Open each biscuit and put a piece of cheese on each half and add ham according to how	much you like. Put halves back together. Put biscuits in a single layer in a pan. Freeze uncovered for several hours until biscuits are very firm or frozen. Place in freezer bags. When ready to serve, take out as many as needed and microwave for 1 to 2 minutes. It's best not to heat more than 3 at a time.
Combine juice, bananas and vanilla in blender and blend until creamy. Slice cold fruit and quickly blend into banana mixture. Pour into dessert cups and serve immediately.
Melt butter in Pyrex dish. Add graham cracker crumbs. Press into bottom. Empty chocolate chips then add nuts and coconut. Pour the Eagle Brand milk over top. Bake at 350° until browned.
Preheat oven to 350°. Stir flour, baking powder and salt together. Mix oil and peanut butter and cut flour with fork until mixture becomes grainy. Mix milk and molasses and add to the batter. Stir just enough to mix well. Do not beat. Fold in chopped apricots. Fill lightly oiled muffin tins or muffin cups, 2/3 full. Bake for 12 to 15 minutes.
Blend soups and broth. Add cheese, spaghetti, turkey and mushrooms. Turn into greased baking dish. Sprinkle top with cheese. Bake in moderate oven (350°) until bubbly and brown, about 30 minutes. Serves 8 to 10.
Mix first 3 ingredients and bring to boil. Boil to hard crack stage. Turn heat down to low and add cinnamon and red food coloring. Pour into greased cookie sheet. Let cool and crack.
Shape beef into small patties and fry. Remove from pan. Drain pan and saute onion, celery, garlic and basil with sauce. Add tomato paste and pasta. Mix to blend flavors. Add meat patties to sauce. Serve over cooked rice. Serves 6.
Bring 6 cups water to a boil in a large saucepan. Add tea bags. Boil 1 minute. Remove from heat. Cover and steep for 10 minutes. Remove tea bags. Add sugar, stirring until dissolved. Pour into a 1 gallon pitcher, adding enough water to fill pitcher. Serve over ice with lemon, if desired.
Pare and core apples; cut into eighths. Place in a deep, greased baking dish. Combine sugar, brown sugar, nutmeg, lemon rind and orange rind. Sprinkle over apples. Dot with butter and top with a thin sheet of pastry. Bake in a hot 425° oven.
Mix cheese, eggs, salt and pepper. In skillet, brown ground beef; drain fat and mix spaghetti sauce.
Cut biscuits into fourths. Mix sugar and cinnamon in bowl. Roll each piece in mixture. Drop into buttered Bundt cake pan or 9 x 13-inch pan. Pat remaining sugar-cinnamon mixture in saucepan. Add 1 teaspoon vanilla. Boil. Pour over biscuits. Sprinkle nuts on top. Bake at 350° for 40 minutes. Turn out while hot and serve.
Preheat oven to 325°. Combine cookie crumbs and butter until well blended. Press into bottom and about 1-inch up the sides of a 9 1/2 to 10-inch spring-form pan.
Blend the first 3 ingredients. Stir in remaining ingredients. Chill. Serve with veggies, crackers or bread chunks.
In large saucepan, simmer first five ingredients for 10 minutes, stirring occasionally. Cool 10 minutes. Blend together remaining ingredients and stir into mixture.
Mix sugar and cornstarch; stir. Add lemon juice and egg yolks. Set aside. In a pan, boil water and grated lemon rind. Add butter and pinch of salt. Add the two together. Cook until thick.
Prepare pastry. Sprinkle cheese and shrimp into pie crusts. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pie crusts. Cook, uncovered, in 425° oven for 15 minutes. Reduce oven to 300°. Cook, uncovered, until knife inserted halfway between center and edge comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting.
Brown ground beef, onion and pepper. Drain. Add tomatoes, rice and seasonings. Mix well. Put in greased casserole and bake at 375° for 45 minutes. Add slivered almonds, if desired.
Mix tomato sauce, sugar, vinegar and mustard. Stir until dissolved. Separately, beat egg and onion. Add saltines, ground chuck, salt and pepper. Combine all ingredients, reserving half of the tomato sauce mixture. Shape into loaf.
Sprinkle hot potatoes with sugar. Add remaining ingredients. Mix well. Can also add chopped green pepper, celery, or bacon bits if desired. Salt to taste.
Place spinach in sieve and press out as much liquid as possible. Combine spinach, cottage cheese and coconut. Combine eggs, sour cream, flour and soy sauce in blender or food processor. Blend until smooth; fold into spinach mixture. Spoon into ungreased 2 1/2-quart casserole dish. Refrigerate, covered, up to 2 days. Bake, uncovered, at 350° for 40 to 45 minutes. Allow to stand 10 minutes before serving. Yields 12 servings.
In a small microwave-safe bowl, melt oleo in microwave on High for 30 to 40 seconds. Add seasoned salt and Worcestershire sauce to melted oleo. Mix well. Pour cereals, nuts and pretzels into large resealable plastic bag. Pour oleo mixture over cereal mixture inside bag. Seal bag and shake until pieces are evenly coated. Pour contents into large microwave-safe bowl. Microwave on High 3 to 3 1/2 minutes. Stop and stir every minute. Spread on paper towels to cool. Makes 4 cups.
Preheat oven to 350°. Grease and lightly flour 2 (8-inch) round cake pans. Cream eggs and sugar. Add oil and butter. Add flour slowly. Add vanilla. Beat on high for 2 minutes. Pour in pans. Cook 30 to 35 minutes. Cool 10 minutes in pan. Turn out.
Bake sesame seed in preheated 350° oven on ungreased cookie sheet until golden, about 10 minutes. Set aside.
In a large mixer bowl, combine 2 1/2 cups of the flour and the yeast. In a saucepan, heat milk, sugar, shortening and salt just until warm and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double in size. Punch down; turn out onto a lightly floured surface. Divide dough in half. Shape each half of dough into a loaf by patting and rolling. Place in two lightly greased loaf pans. Brush loaves with melted butter. Cover; let rise in a warm place until nearly double in size. Bake at 350° for 30 minutes.
Mix in order. Cook 35 to 45 minutes in 400° to 425° oven.
Mix potatoes, white sugar, 1/2 cup oleo, eggs and milk. Place in casserole dish. Mix brown sugar, flour, pecans and 1/2 cup oleo. Spread on top of casserole. Bake at 300° until done. Just before casserole is done, add marshmallows on top and let brown lightly.
Dissolve gelatin in boiling water. Grind cranberries, orange and sugar together in a food chopper or blender and set aside. When gelatin has partially congealed, add blended cranberries and nuts, mixing thoroughly. Place in mold. Chill.
Soften yeast in water in a large mixing bowl. Add butter, salt and dry custard mix. Stir until dissolved. Gradually add flour, mixing well. Knead dough on lightly floured surface 12 times. Roll out dough on floured surface. Spread with butter, brown sugar and cinnamon. Roll up into a log. Cut in pieces and put in greased baking pans. Cover and let rise about 30 minutes. Bake at 400° for 15 to 18 minutes.
Combine tomato sauce, lemon juice, sugar, mustard, catsup, Worcestershire sauce, salt and pepper in skillet. Simmer 15 minutes. In the meantime, brown meat in skillet and add onion and green pepper. Simmer 15 minutes.
Saute carrot and celery until tender in olive oil. Add onion. Saute until onion is light in color. Add garlic and stewed tomatoes. Stir in 1/2 can of water. Cook over medium heat for about 5 minutes. Add broth and simmer for 35 minutes until carrots and celery are cooked. Add cannellini beans and simmer for another 15 minutes. Meanwhile, cook pasta; drain.
Put everything except oatmeal in saucepan. Cook until melted. Remove from heat and add oatmeal. Stir until oatmeal is coated. Drop onto waxed paper with spoon.
Melt the stick of butter in ovenproof casserole dish. Put 2 eggs into large mixing bowl and beat. Add sour cream, melted butter and mix. Add 1 package of corn muffin mix and mix again. Add corn Niblets and creamed corn, mix and put in casserole and bake at 350° for 1 hour.
Butter	square	or oblong pan. Dump canned fruit into pan. Spread yellow cake mix over fruit. Sliver butter over cake mix. Add nuts, if desired. Do not mix or add anything. Bake in 325° to 350° oven until toothpick comes out clean or until	sides leave pan and top is golden brown, about 35 to 40 minutes.
Break up cauliflower and broccoli flowerets into small size pieces. Chop onion into small pieces. Slice bacon into small pieces and fry until crisp. Drain off fat.
Cream shortening, butter and sugar. Add beaten eggs and mix well. Sift flour, salt and sugar together. Add beaten eggs and mix well. Sift flour, salt and soda together. Add slowly to mixture. Add pecans. Drop from teaspoon onto greased cookie sheet. Space about 2-inches apart and bake at 350° about 10 to 15 minutes. Makes 6 dozen.
Combine cake mix and next 3 ingredients in large bowl. Beat vigorously by hand until evenly moistened. Refrigerate 1 hour until firm. Sift powdered sugar in small bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar. Arrange on cookie sheet 2 inches apart. Bake at 375° for 8 to 12 minutes, until tops appear cracked and cookies are set.
Cream shortening and sugar together. Add 1 large or 2 small eggs. Dissolve yeast in warm water. Combine yeast with mixture and add salt. Put flour into this, adding one cup at a time and mix well. Set in refrigerator to chill. Roll out; cut and let rise 1 1/2 hours in a warm place. Bake at 400° for 20 minutes.
Pour 1 1/2 cups boiling water over 1 1/2 cups dates and cool. Mix brown sugar, shortening and 1 egg. Stir this into the date and water mixture and mix well. Sift flour, soda and salt together and add to date mixture. Add walnuts, chocolate chips and cherries. Batter will be very stiff. Put in regular size loaf pan and let stand 20 minutes before baking about an hour at 350°. Other nuts may be used but black walnuts give it a very distinctive taste. Makes a wonderful Christmas treat.
Mix thoroughly. Shape into 1 inch meat balls. Shake 4 or 5 meatballs at a time in bag with Shake 'N Bake chicken seasoned coating mix. Place meat balls in ungreased shallow baking pan. Bake at 450° about 5 minutes or until lightly browned. Serve on wooden picks. Makes abut 3 dozen meat balls.
Mix together ginger ale, pineapple juice and orange juice in one large container. Float sherbet scoops.
Preheat oven to 350°. Brown the onion in the stick of margarine. Mix all other ingredients with the lightly browned onion. Top with buttered bread crumbs. Bake 40 to 50 minutes at 350°. One may want to double this recipe for company. Bake in a 9 x 9-inch dish or a 9 x 13 x 2-inch baking dish or pan.
Boil the water and oats; set aside. Cream the remaining ingredients. Mix all; stir into oats. Stir well. Bake at 375° until done.
Mash sweet potatoes. Combine all ingredients and mix well. Pour pie mixture into unbaked pie shells and bake until done, 30 to 35 minutes at 350°. Makes 2 pies. Can be made ahead and frozen.
Spread each slice of bread with butter and your favorite preserves. Roll up the slices and bake at 375° for 10 minutes. Remove from oven and sprinkle with powdered sugar.
Preheat oven to 400°. Blanch sliced potatoes for 2 minutes; drain well. Place potatoes, onions, butter and cream in a pan. Stir well and cook for about 15 minutes. Transfer to a large, ovenproof dish. Season well and bake for 1 hour, until potatoes are tender.
Melt cheese and milk together. Stir constantly. Then add remaining ingredients. Serve with chips.
Cream together oil, sugar and eggs. Add pumpkin; mix well. Add flour, blending well. Bake at 350° until done.
Combine corn and broccoli, egg, 1/2 cup cracker crumbs, onion, melted butter, salt and pepper. Put in 1-quart baking dish. Combine 1/4 cup cracker crumbs and 1 tablespoon butter; sprinkle over mixture. Bake 40 minutes at 350°.
Lightly butter 9 x 2 1/2-inch loaf pan. Line with foil. Grease with butter. Mix brown sugar and milk; cook over low heat (use wooden spoon) until soft ball stage. Remove from heat. Add butter; cool to lukewarm. Add vanilla and nuts. Beat until thick and creamy. Pour into prepared pan.
Cut chicken into thin strips. Cook in hot margarine until browned. Add broccoli and carrots. Cook until tender and crisp. Stir occasionally. Remove chicken. Stir in soup, milk and pepper. Return chicken to skillet. Heat to boiling. Reduce heat to low. Cover and cook 10 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff mixture with fork before serving.
Heat pineapple. Add jello, then cool. Add buttermilk. Mix, then fold in Cool Whip. Congeal in 8 x 10-inch pan.
Cream margarine. Add sugar and beat well. Gradually add flour and cornstarch, beating smooth. Drop mixture by level teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Peel and remove seeds from melons. Dice melons and cook with 1 cup of sugar, stirring well, until melons are tender. Mix together egg yolks, flour, 1/2 cup sugar, margarine and lemon juice. Add this mixture to melon mixture and cook until thick. Stir constantly. Remove from heat and add vanilla and butter flavoring. Pour into baked pie shell and top with meringue. Chill pie. Makes 1 (9-inch) pie.
Mix ingredients together except Hershey bars.	Bake in brownie pan at 350° for 30 minutes. Take from oven and spread Hershey bars on top.
Brown pork and onions, seasoned with salt and pepper. Drain off grease. Cook noodles as directed. Drain and add to meat mixture. Add rest of ingredients and heat until cheese (cut in cubes) is melted. (I put this in the oven, stirring often, until cheese is melted.) Unused portion can be frozen.
Drain peaches. Place peaches on the bottom of greased pan or spray with Pam (9 x 13-inches). Melt butter. Mix other ingredients and spoon into pan. Pour melted butter on top. Bake at 350° for 40 minutes. Great served warm with ice cream.
Stir almonds and fruit into milk. Whisk in half of soda, pour into churn, fill with remaining soda and freeze. Best if "ripened" for one or more hours.
Cut spareribs into 2 rib pieces. Arrange in a shallow roasting pan. Mix remaining ingredients. Pour over meat. Cover and bake at 325° for 2 1/2 to 2 3/4 hours or until fork-tender. Baste meat occasionally with sauce.
In a bowl combine milk, sugar, eggs, vanilla, salt, nutmeg and flour. Beat well to blend. Sprinkle coconut into pie plate sprayed with Pam. Pour egg mixture over coconut. Bake at 425° for 20 to 25 minutes or until a knife inserted in center comes out clean.
Sprinkle apple cubes with sugar and lemon juice. Add celery and nuts. Fold honey into mayonnaise, then fold yogurt into honey and mayonnaise mixture.
Microwave cream cheese in glass mixing bowl for 1 to 2 minutes on "7" power until softened. Core apple and chop into small pieces. Add chopped apple, onion, salt, pepper and apple juice to cream cheese. Microwave for 2 to 4 minutes on "5" power. Add cheese and chill for easier shaping. Form in ball and roll in nuts and parsley.
Saute onion in margarine. Cook broccoli and rice as directed on packages. Combine all ingredients and place in 9 x 13-inch casserole dish sprayed with Pam. Bake 15 minutes at 350°. This can be made the day before and baked when ready to serve. Serves 12.
Mix all ingredients well and divide into a 12-cup greased muffin pan. (Batter will be thin.) Bake at 450° until brown.
Cream shortening and sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Add alternately with milk to creamed mixture. Add vanilla. Melt chocolate and add boiling water and baking soda to chocolate. Divide batter in half; add almond extract to chocolate mixture and add to 1/2 batter. Place batters by alternate spoonfuls to greased tube pan. Bake at 350° for 1 1/4 hours. Check after 1 hour. Let cool and remove from pan. Dust with confectioners sugar.
Saute onions and celery in oleo until clear. Stir in flour and mix well. Add tomatoes and cook until thick and bubbly. Add corn, rice, salt and Tabasco sauce. Pour into a 13 x 9-inch casserole. Bake for 30 minutes at 350°. Take out of oven and cover with Cheddar cheese. Return to oven and bake until cheese melts.
Brown hamburger or sausage. Lay tortillas flat. On each tortilla, place refried beans, meat, picante sauce, Velveeta cheese and jalapenos (if desired). Roll and lay in baking dish. Cover with chili. Top with grated Mozzarella cheese. Bake at 350° for 20 minutes. Can be served like that or topped with lettuce, tomato and onion.
Mix all ingredients well. Crush 1 package Ritz crackers. Mix with 1/2 cup melted margarine. Bake in casserole dish in 350° oven approximately 20 minutes. Sprinkle cracker mixture over top and return to oven until crackers are brown.
In a skillet, cook ham in oil for 5 minutes or until brown. Remove and set aside. Add cabbage to drippings. Sprinkle with salt and pepper. Stir to coat cabbage with drippings. Mix milk and mustard. Pour over cabbage. Reduce heat to low. Cover and cook 6 to 8 minutes, stirring occasionally. Return ham to skillet and cook 3 to 5 minutes, until ham is heated through.
Mix ingredients together. Fry in skillet with a small amount of oil. Or grill. Makes 12 fritters.
Cream first three ingredients. Add buttermilk. Sift dry ingredients together. Add to creamed mixture. Add oats, nuts and raisins or chocolate chips. Mix well. Drop by spoonful onto lightly greased cookie sheet. Bake at 400° until lightly browned, about 8 minutes.
Melt margarine on low heat. Add marshmallows and cook, stirring constantly, until marshmallows are syrupy. Remove from heat; stir in food coloring. Add corn flakes. Take a small amount and make into wreath shape. Dot with red cinnamon candy.
Place cukes and onions in 2-quart jar. Pour liquid and spices over cukes and onions. Refrigerate 3 to 4 days.
Cream butter. Add sugar and beaten eggs and beat 2 1/2 minutes. Sift together dry ingredients. Add buttermilk. Beat 3 1/2 minutes. Put in greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes. Cool 25 minutes and remove from pan.
Preheat oven to 350°. Mix first 4 ingredients. Blend well. Add remaining ingredients. Roll dough 1/4 inch thick on a floured board. Cut with a floured cutter. Place 2 inches apart on a lightly greased cookie sheet. Bake 12 minutes.
Beat egg whites slightly. Add vanilla and powdered sugar. Mix well and pour on wax paper. Roll mix out very thin. Spread with peanut butter and roll into rolls. Chill for 20 minutes and cut into pieces.
Place cabbage in greased baking dish. Brown beef and onions. Stir in rice. Place mixture on cabbage. Season with salt and pepper. Combine soup and water; pour into dish. Cover with foil. Bake at 350° for 1 hour. May sprinkle with grated cheese before baking, if desired.
Lay the half slices of bacon out; cut livers into small pieces to fit inside bacon. Place water chestnut first at the end of bacon, then liver. Now roll ingredients firmly together. Put toothpick through ingredients to hold together. Put in a nonstick pan at 350° and bake for 30 minutes, until liver and bacon are done.
Mix margarine, peanut butter, crumbs and sugar. Pat into 9 x 13-inch pan. Spread melted chocolate over peanut mixture. Place in refrigerator for 20 minutes, then cut into squares. Tastes like the real thing!
Cook in crock pot on high 3 to 4 hours or until potatoes are soft.
Heat oven to 375°. Mix shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by teaspoonfuls onto baking sheet. Bake 8 to 10 minutes.
Saut potatoes and onions in oil until tender. Potatoes will take longer to cook so put them in first and let them cook about 10 minutes before adding the onions. Whip eggs in a large bowl, then add potatoes and onions and pour mixture into a nonstick skillet (spray with cooking spray). Cook on one side until eggs become firm. Flip and brown the other side. Then place on a cutting board. Cut into bite-size pieces and serve.
Cook macaroni; drain. Rinse with cold water. In large bowl, combine mayonnaise, milk and mustard. Add macaroni, cheese, ham and peas (thawed). Mix well, cover and chill. Serves 8.
Brown ground beef and onion. Place in bottom of 9 x 13-inch greased pan. Mix together pizza sauce, garlic salt and oregano. Put on top of beef onion mixture. Cover with Mozzarella cheese and any other favorite pizza toppings.
Combine first 4 ingredients. Beat well and add 7-Up and beat well. Bake at 350° for 40 minutes.
Cream first 5 ingredients, then add remaining ingredients. Chill dough. Roll into balls. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Beat all together until fluffy, then spread over a 9 x 13-inch cake.
Mix onion, soup and sauce in pan and heat until bubbly. Line casserole with Fritos and add a layer of chicken and a layer of cheese. Alternate the chicken and the cheese and Fritos again. Pour hot soup mix over the layers. Top with crushed Fritos and cheese; bake in 350° oven until cheese is bubbly.
Soak codfish in water in refrigerator for 2 to 3 days, changing water every half day. Remove skin, shred codfish, grind if possible.
Boil potatoes until done but not too soft. Now dice them and the onions and add to the other ingredients. Add the Miracle Whip last and use as much as you need to obtain the desired consistency.
Cream margarine and shortening. Add sugar and mix until mixture is smooth. Add egg yolks and beat well. Combine flour and soda; add to the creamed mixture alternately with buttermilk. Stir in the vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter in three 9-inch greased and floured pans. Bake at 350° for 25 to 30 minutes. Allow to cool 7 to 10 minutes and remove from pan. Frost with Cream Cheese Frosting.
Cook pasta according to package directions. Drain. Cook thawed and drained spinach, garlic, onion and red pepper in oil about 5 minutes. Stir often. Dissolve bouillon in water and add to spinach mixture along with basil, hot sauce and cottage cheese. Stir to blend. Toss with pasta. Add grated Parmesan cheese.
Coat beef pieces with flour; pound into beef. Brown beef in 10 inch skillet. Push beef to side. Saute onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 c. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, bouillon, salt, marjoram and pepper into beef and onion. Cover and simmer until beef is tender (1 1/4 to 1 1/2 hours). Rinse frozen beans under cold water to separate. Add potatoes and beans to skillet. Cover and simmer until beans are tender (10 to 15 minutes). Serves 4.
In medium bowl, using a wooden spoon, mix all the ingredients together until well blended (but do not add all of the milk until you check the consistency). The mixture should be moist and hold together. If necessary, add up to 2 extra tablespoons of the condensed milk. Use a rounded cookie scoop or a tablespoon and your fingers to form 1-inch mounds of the mixture, about 1 1/2 inches high. Place 1 1/2 inches apart on cookie sheet lined with aluminum foil. Bake at 400° for 15 to 20 minutes.
Combine all ingredients together except bacon. Pour into casserole dish. Top with bacon. Bake at 350° for 1 hour (no lid).
Dissolve 1 package lime gelatin in 3/4 cup boiling water. Cool slightly, then stir in the evaporated milk. Chill until mixture is very thick, but not set. Stir in the crushed pineapple, lemon juice, cream-style cottage cheese, broken nuts, celery and mayonnaise or salad dressing. Pour into an 8-inch square pan or a 5-cup mold. Chill until firm. Serve on lettuce. Serves 8.