HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients. Stretch and flatten dough into a large baking sheet. Place pepperoni down the center only of the dough. Top with spinach mixture, then slices of American cheese. Cut 1-inch strips along both sides of spinach mixture. Using 1 strip each on opposite sides, pick up and tie (similar to a shoe lace) and tuck excess dough underneath.
Blend shortening and sugar together; add eggs, beating in 1 at a time. Add vanilla and salt; mix thoroughly. Dissolve soda in milk. Pour boiling water over raisins and let stand a few minutes. Drain well and add to egg mixture. Add flour alternately with milk; add oats. Drop by spoonfuls on greased cookie sheet about 1 inch apart. Bake in 375° oven for 15 minutes.
Cream butter. Combine butter, cheese and paprika. Shape into small balls. Roll half in crumbs and half in finely minced parsley. Chill. Makes 24.
Cream sugar and eggs; mix other ingredients and bake in uncooked crust for 45 minutes at 350°.
Put yolk in mixing bowl; add mustard, Worcestershire sauce and vinegar. Beat with wire whisk. Add oil gradually, beating rapidly when thickened. Add chili sauce, scallions and olives. Season with salt and pepper. Put crab in mixing bowl; add half sauce. Mix gently. Split avocados in half and discard the pits. Pile equal portions of crab into avocado halves. Spoon remaining sauce over. Serve on lettuce leaves.
Blend all ingredients until smooth. Pour into pre-made Graham Cracker pie crust. Refrigerate till ready to serve, then top with Whipped Cream or Cool Whip.
Trim excess fat from steak. Cut into serving size pieces. Combine flour, salt and pepper. Dredge steak in flour mixture. Brown steak in hot oil. Add broth and water. Cover and simmer 30 minutes. Turn meat and top with potatoes and onion. Cover and simmer 20 minutes or until potatoes are done. Sprinkle with parsley, if desired. Serves 6.
Thinly slice 1 1/2 pints strawberries, reserving 1/2 pint. Combine with sugar. Set aside until sugar dissolves. Soften gelatin in water. Stir over low heat until dissolved. Combine gelatin, strawberries and lemon juice. Fold in whipped cream. Chill until mixture mounds when dropped from spoon. Pour filling into coconut crust. Chill at least 4 hours and garnish with remaining strawberries. Makes 9-inch pie.
Mix all ingredients stirring constantly until thickened. Turn into shell and cover with meringue. Bake at 350° until brown. Cool and enjoy!
Parboil okra pods 8 to 10 minutes with salt, lemon juice and water to cover. Drain okra and rinse in cool water; drain well. Coat in a mixture of cornmeal, flour, baking powder, onion powder, salt and cayenne pepper.
Cream sugars and shortening. Add salt, baking soda, flour, vanilla and persimmon pulp. Mix well. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 15 minutes.
Drain pineapple; reserve juice. Add water to juice to make 1 cup; heat to boil. Add boiling liquid to jello and cream cheese; beat until smooth. Cool, stirring occasionally. Fold cream, carrot and pineapple into cooled gelatin. Pour into mold. Chill.
In skillet, cook chicken in oil until brown. Only use 1/4 tablespoon oil. In remaining oil (1 tablespoon), fry vegies. Make sure oil is hot before you add vegies. Add ginger and garlic to vegies. Fry until tender-crisp. Add soup, soy sauce and vinegar. Heat to boiling, stirring occasionally. Serve over rice.
Cream sugar and shortenings. Add eggs. Add flour and milk alternately, starting and ending with flour. Bake 1 1/4 hours at 325°.
Combine pastry mix with cold water and divide into two portions. Roll one portion into a large rectangular sheet. Place on cookie sheet. Spread with cooled raisin mixture. Roll other pastry. Place on top of raisin mixture. Turn a bit of lower crust up over edge of upper crust; flute edge all around. Take a paring knife and gently mark off the top crust into 24 squares. (Don't cut through pastry.) Use a fork to prick two sets of holes in each square. Bake at 450° for 15 to 20 minutes. Remove from oven. Allow to cool a few minutes, then cut the 24 Brambles and place on rack to cool.
Preheat oven to 375 degrees. Prepare brownie mix as directed by package. Spread on greased round pizza pan and bake 16 -19 minutes (don't over bake). Cool. Combine cream cheese, brown sugar and peanut butter until smooth. Spread mixture over brownie leaving about 1/2 inch on the edge. Chop candy and peanuts and sprinkle on top. Slice bananas and place on top. In microwave, cook oil and chocolate chips on high for 1 1/2 minutes until chocolate is melted. Stir and drizzle on pizza. Cut with pizza wheel in slices or squares.
Combine zucchini and water in a Dutch oven. Cook over medium heat until partially done. Cook and stir onion in hot butter in a small skillet over medium heat until tender. Add onion mixture, tomatoes, bouillon cubes, garlic, seasoning, salt and pepper to zucchini mixture. Simmer until tender. Add noodles; heat through. Serve with garlic bread. Makes 8 servings.
Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into butter, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining butter and sugar and spoon over biscuit balls. Drizzle corn syrup over all. Bake at 450° for 10 to 12 minutes. Serve warm.
Combine potatoes, ham and onion in a greased 1-quart casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk, stirring constantly, until mixture thickens and bubbles. Add cheese, salt and pepper; stir until cheese melts. Pour over potatoes. Bake at 350° for 35 to 40 minutes. Garnish with parsley.
Preheat oven to 300°. Grease a 3-quart oblong baking dish, layer half of the rice, chicken, celery and remaining rice. In a medium bowl, mix water, soups and sherry until smooth. Pour over rice. Sprinkle with cheese. Cover and bake for 2 hours or until chicken and rice are tender. Lift chicken to surface of rice mixture. With a fork, stir rice and sauce lightly around edges to blend. Sprinkle chicken with paprika and almonds. Garnish with celery leaves. Makes 6 servings.
Cream together shortening and sugar. Add soda, flour and salt. Add remaining ingredients. Bake at 350° for 1 hour.
Bring milk, salt, butter and sugar to a boil. Mix cornstarch with water. When all the lumps are dissolved, mix in egg yolks. Pour into boiling milk mixture. Remove pan from heat and whisk until thick and smooth. Now whisk in peanut butter. Cool to room temperature. Pour into pie shell. Cover and refrigerate until cold, then top with whipped cream or meringue.
Saute the onions and celery in the butter until soft. Add remaining ingredients, stirring well. Simmer slowly, uncovered, for 20 minutes. Good served with a roasted whole chicken or cut up fryer, flank steak, spareribs or lamb chops. Makes 3 cups sauce.
Layer in 8 x 8-inch Tupperware container. First, refried beans, then mix cream cheese and sour cream in a separate bowl. Spread mixture on refried beans. Next put the taco sauce, then place lettuce, onion and tomatoes. The last layer is cheese. When serving, place chips on the side.
Dissolve gelatin in boiling water. Add sugar and stir until dissolved. Add water and ice and stir until ice is melted. Stir in lemon and rind; pour into 9 x 13-inch pan. Freeze until crystals form, about 1 inch from edge of pan, 1 to 2 hours. Spoon mixture into chilled blender or food processor and blend at high speed until smooth, about 30 seconds. Pour into 9 x 5-inch loaf pan and freeze firm, 6 hours or overnight.
Preheat oven to 350°. Spray cookie sheet with Pam and line with 1 layer of graham crackers. Combine sugar and butter in small pan. Bring to a boil, boil 3 minutes, stirring constantly. Pour over crackers and cover with chopped nuts. Bake for 9 to 11 minutes, until lightly browned.
Cut up apples in small chunks. Mix eggs, sugar and oil together. Mix in apples and all other ingredients. Bake at 350° for 45 minutes.
Melt magarine in large saucepan. Add onions and bell peppers and cook for about 20 minutes. Add flour, stirring frequently, for about 15 minutes. Add parsley and crawfish tails (shrimp) and cook, covered, for 15 minutes, stirring often. Add cream, cheeses and garlic; cover, stirring often, until cheeses melt.
Cut up fillets of your favorite fish. Cover with cream of mushroom soup and dashes of Worcestershire sauce. Bake 10 to 15 minutes at 450°.
Place meat and water in a large pot along with salt, pepper and sugar. Boil until meat is almost cooked. Remove from heat. Cut roots off of turnip, peel and slice. Remove stems from turnip top. Put roots and tops together and wash several times. Place in pot with meat and cook 1 1/2 hours or until tender. Add more water if needed.
Mix all ingredients together. Place in a casserole dish. Top with cheese. Bake at 350° for 30 minutes.
Steam pea pods or cauliflower head until done. Drain and season to taste with butter and salt. Brown mushrooms in 1/4 cup butter and then add tomatoes and olives. Cover and steam through. Remove from heat just before tomato skins pop. Salt to taste.
Mix all together and bake for 30 to 35 minutes at 350°. Three-fourths box Blue cheese crackers, crumbled, can also be used for topping.
Mix the cranberries and the sugar together. Let stand for 3 to 4 hours. Drain the pineapple. Add the marshmallows and nuts. Mix together with the cranberries. Fold in the Cool Whip. Chill and serve.
Saute onion, bacon and sirloin together; drain well. In a large pan, mix meat mixture with beans and mustard. Sprinkle sugar and ketchup on top, then mix together entire casserole. Just prior to baking, sprinkle vinegar lightly over top of mixture. Bake at 325° for approximately 1 hour.
Heat Karo and sugar to a boil, add peanut butter, let melt. Pour over cornflakes and nuts, mix well. Spoon by tablespoon quickly onto wax paper. Shape with hands (buttered) if needed.
Shred dried beef in blender. Save 1/2 cup or more to roll balls in. Combine ingredients and form into two balls. Roll in shredded beef. Refrigerate.
Cream margarine, brown sugar and white sugar. Add beaten egg and vanilla. Mix in dry ingredients. Add apple and walnuts. Press into greased 9-inch square pan. Bake at 350° for 30 minutes. Sprinkle with cinnamon-sugar and cut into squares when cool.
Mix eggs, Karo, sugar, margarine and vanilla in a large bowl. Blend well. Stir in chopped pecans. Pour into pie crust. Bake at 350° for 1 hour.
Mix pretzels, butter and 1/4 cup sugar together. Bake at 400° in a 9 x 13-inch pan for 10 minutes. Let cool. Mix first mixture with 1 cup sugar, cream cheese and Cool Whip. After this is partially set, top with jello, water and raspberries, mixed together.
In bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Makes 3 to 4 servings.
In medium skillet, brown meat and stir until crumbly; drain fat. Add taco seasoning; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chilies; blend well. In 13 x 9 x 2-inch lightly greased glass baking dish place 1/2 chips, 1/2 of beef mixture, 1/2 of cheese and 1/2 green onions. Layer again with remaining ingredients ending with green onions. Bake, uncovered, in 375° oven for 20 minutes. Let stand 5 minutes before cutting. Serves 6.
Mix all ingredients in a very large bowl. Put into greased loaf pan. Bake at 225° for 2 hours or until brown on top.
Preheat oven to 350°. Prepare cake mix as package directs. Spread 2 cups batter into greased, 13 x 9-inch baking pan. Bake 15 minutes.
Combine dates, walnuts and shortening. Add boiling water and cold water. Stir in sugar, egg and vanilla. Sift together dry ingredients and add gradually to date mixture. Pour into greased, large loaf pan. Bake at 350° for 1 hour and 15 minutes until done. Cool 10 minutes before removing from pan.
Mix all ingredients and pour into greased 9 x 13-inch pan. Bake at 325° for	1 1/2 hours. When cake is done, cut into squares and make this icing.
Marinate chicken pieces in soy sauce, pepper and 1 tablespoon oil for 10 minutes. Heat remaining oil in skillet, add fresh garlic and fresh ginger; cook slightly (burns easily). Add cornstarch and cook slightly. Add chicken and cook. Add about 2 cups water. Cook, stirring constantly, until thickened and cooked. Add mushrooms. Serve over rice.
Boil ham hock in 4-quart pot about 30 minutes. Add greens, salt, pepper, bacon drippings and sugar. Cook 45 minutes or until greens are tender. Remove from pot and cut into bite size pieces. Liquid is very good with hot cornbread and onions.
Heat oatmeal 10 minutes in a 250° oven. Combine coconut, wheat germ and cinnamon with oatmeal. Add together honey, oil and vanilla. Stir into dry ingredients until coated. (This can all be mixed and baked on a large cookie sheet!) Bake 15 to 20 minutes, stirring often. Add cashews and sunflower seeds. Bake 5 minutes more. Toss raisins in brown sugar and add. Store in airtight container. A neat gift idea!
Mix shortening, sugar and eggs thoroughly; stir in milk and vanilla. Sift together flour, salt and soda and stir in batter. Blend in walnuts. Chill 1 hour. Heat oven to 375°; drop rounded teaspoonfuls 2 inches apart on greased baking sheet. Bake 10 minutes. Cool. Frost with butter icing.
Soak fruit in a covered kettle overnight. Cook slowly for at least 45 minutes, adding sugar and tapioca. This should have a thick consistency, but if too thick, add water. Serve hot or cold.
Combine the first five ingredients. Sprinkle with salt and cover with boiling water. Let stand 3 hours. Drain and add sugar and enough vinegar to cover ingredients. Boil 15 to 20 minutes. Put in cans and seal.
Remove large outer husks from corn. Turn back inner husks and remove silk. Pull husks back over corn and tie. Dissolve salt in enough cold water to cover corn. Soak corn 1 hour. Drain. Grill corn over hot coals for 15 to 20 minutes, turning frequently. Serve dripping with butter.
Mix dry ingredients and wet ingredients separately, then mix both together. Mix until moist. Do not overmix. Bake at 350° for 25 minutes. Makes 4 dozen.
Cook potatoes until done, then mash. Add cream cheese, sour cream, butter, seasonings and onion. Mix well. Pour into buttered casserole dish. Grate cheese on top. Bake at 350° for 1 hour. Serves 8.
Sift flour and salt together. Cream butter and sugar. Combine all ingredients and mix thoroughly. Roll in small balls and bake for 12 to 15 minutes at 275°. Roll in powdered sugar when removed from oven and again when they are cold.
Rub all sides of meat with A-1 sauce. Place in a roasting pan lined with heavy-duty foil. Be sure foil is big enough to seal around roast. Sprinkle onion soup over meat. Add vegetables; spoon soup over all. Seal foil. Bake at 350° until meat is tender.
Prepare cornbread according to package directions. Pour batter into well-greased 11 x 7-inch baking dish. Place frankfurters on batter. Bake in 400° oven for 20 minutes until done.
Blend sugar, Bisquick, eggs and vanilla; mix well. Fold in chocolate chips and nuts. Pour in greased 9 x 13-inch pan and bake at 350° for 25 minutes. Do not overbake! When pan is removed from oven, the center of the cookies will sink in. Cool well before cutting.
Crumble Doritos in bottom of 9 x 13-inch cake pan. Spread cooked chicken over Doritos crust. Layer onion, then bell pepper. In separate bowl mix soups and Ro-Tel. Pour over bell peppers. Top with grated cheese and bake at 350° until onion is done.
Sprinkle nuts on bottom of greased tube or Bundt pan. Mix remaining cake ingredients; pour over nuts. Bake 1 hour at 325°. Cool. Invert on serving plate.
Soften cheese and blend until smooth. Add remaining ingredients. Mix well. Chill and serve with crackers or chips.
Melt butter, add flour whisk until smooth. Add milk and cook until thickened. Stir in 1 1/2 c. cheese. Add pimento, green chiles, jalapeno pepper and salt. Place half of potato slices in 2 qt. greased baking dish. Top with w/half of cheese mixture. Repeat layers. Bake, covered at 350 degrees for 20 minutes. Uncover and bake 40 minutes. Sprinkle with 1 1/2 c. cheese. Bake 5 minutes.
Beat at low speed until smooth and creamy. Bake in buttered baking dish (10-inch pie plate) at 350° for 25 minutes.
Add flour, sugar, milk, egg yolks and salt to raisins. Cook until thick. Add vanilla. Pour into baked pie shell. Cover with meringue and brown in oven.
Cook Sweet 'N Low, water and cornstarch until clear. Add Jell-O and strawberries. Put into 2 baked pie shells. Top with Cool Whip. Makes 2 pies.
First Layer: Combine the first 4 ingredients. Press into bottom of 13 x 9-inch pan. Bake at 350° until brown (20 to 25 minutes). Cool.
Melt butter. Add mushrooms, peppers and onions. Saute 5 minutes. Remove from heat. Stir in chicken soup, milk, pimentos and basil. Arrange 1/2 noodles layered in a greased 9 x 13 x 2-inch dish. Top with layers of 1/2 of the sauce, 1/2 of the cottage cheese, 1/2 of chicken, 1/2 Cheddar cheese and 1/2 Parmesan cheese. Add remaining noodles and repeat layers. Bake at 350° for 52 to 60 minutes. Let set for 10 minutes before serving. Delicious!!
Cook squash and drain. Add drained corn, salt and black pepper; mix well. Put in casserole dish that has been buttered, add remaining butter to corn, squash mixture. Cover with slices of American cheese and bake at 350° until cheese is melted. Take out and stir until cheese is mixed well with other ingredients.
Cook a beef soup bone for 1 hour for taste. Take soup bone out and add all ingredients except crab meat. Cook over medium heat for 30 to 45 minutes or until vegetables are done. Then add crab meat and heat on medium heat for about 15 minutes.
Pour half and half into large bowl. Add pudding mix; beat with whisk until well blended (1 minute). Let stand 5 minutes. Fold in Cool Whip and chopped candies. Spoon into crust and freeze. Remove from freezer; let stand 10 minutes to soften before serving. Store leftovers in freezer.
Combine 2 cups flour, sugar and yeast in large bowl. Heat water, milk and margarine until warm and margarine is melted. Add to flour mixture. Mix well. Add egg and vanilla. Mix well . Add rest of flour and mix well. Knead 5 minutes until dough is smooth and elastic. Place in greased bowl. Cover. Let rise until double. Punch down and shape into desired shapes. Cover. Let rise until double. Bake at 350° in well-greased pans. Can be used for bread, rolls, cinnamon rolls, etc.
Cream butter and sugar until light and fluffy. Add beaten egg. Add sifted dry ingredients alternately with sour cream and vanilla. Add raisins, nuts, etc. Drop from teaspoon on cookie sheet. Bake at 400° for 10 to 12 minutes and enjoy!
Peel and cut potatoes into 1-inch cubes. Cover with water and boil for 30 minutes. Cut onion into 1/2-inch pieces. Add to potatoes and boil an additional 15 minutes. Drain all water from potatoes and add milk, butter, salt and pepper. When thoroughly hot, add cheese and stir until melted. Pour into individual bowls and garnish with crumbled bacon. This soup is very tasty but is definitely not for those who need to watch their cholesterol intake!
Grind first 5 ingredients together. Add salt to taste. Then add remaining ingredients.	Simmer until apples and raisins are done. Use for pie or cookies. May be canned or frozen.
Cook onions in butter. Cook and drain noodles. Mix all the ingredients together. Bake at 350° for 45 minutes. This freezes well before or after baking.
Brown beef in skillet. Add onion and cook until tender. Drain. Stir in all ingredients except cheese. Combine with macaroni. Pour into 2-quart casserole. Top with cheese. Bake at 350° for 35 to 40 minutes.
With mixer, cream sugar, butter and cream cheese well. Add eggs, one at a time, beating after each addition. Add vanilla. At a slower speed, add flour a little at a time. Pour into large greased and floured Bundt cake pan. Bake at 300° for 1 1/2 hours. Put cake upside down to cool.
Cook beans. Cut bacon in 1/2 inch pieces. Saute lightly in medium skillet. Add onions; saute until onion is tender and bacon is browned. Combine in large bowl the beans, onion, bacon, tomato sauce, brown sugar, dry mustard, 1/2 teaspoon salt, oregano and 1/2 cup water. Blend well. Turn into 2 to 2 1/2 quart shallow baking dish. Cover and bake for 30 minutes. Remove cover and bake 15 minutes longer. Preheat oven to 375°.
Cook all together. Put into a baked pie shell. Sprinkle cinnamon on top and refrigerate.
Melt butter; add flour and cook for several minutes. Add milk gradually, stirring until thickened; add cheese and allow to melt. Salt and pepper to taste. Add onion and mushrooms. Put asparagus on muffins; pour sauce over this and sprinkle with bacon pieces. Sherry may be added to sauce. Serves 4.
In a large bowl of electric mixer, beat first 5 ingredients on medium speed until light and fluffy.
Heat the oil and butter in a skillet. Add the pancetta/bacon. Saute until golden. Lift from fat with a slotted spoon and drain on paper towels. Cook the pasta in plenty of boiling water until al dente or firm to the bite, about 10 minutes; drain.
Boil sugar and syrup together 2 to 3 minutes. Beat eggs, not too stiff. Pour in slowly the hot syrup. Add butter, vanilla and pecan meats. Bake in raw pie shell at 350° or until set.
Place peeled and sliced eggplant on a platter and put salt on both sides. Set aside for two hours.
Wash and slice cucumbers. Cover with water and sprinkle with lime. Let soak for 24 hours (use plastic pot suitable for lime). Wash pickles one time each hour for 4 hours in clear water. After fourth washing, mix vinegar and sugar and pour over pickles. Put pickling spice in small sack and drop into pickles. Cover and let set overnight. Take sack of spices out of pickles and let pickles boil for 1 hour over medium heat. Put in hot jars and seal. Makes 8 to 9 pints.
Mix flour and spices. Beat eggs; add sugar, pumpkin and vanilla. Stir in flour mixture. Spread on greased jelly roll pan. Bake 15 minutes at 375°. Loosen and turn out on linen towel covered with powdered sugar. Roll and put in freezer to cool. While cake is cooling, mix ingredients for frosting.
Thaw hash browns. Pour into an ungreased casserole dish. Sprinkle with salt and pepper. Place turkey and mushrooms over potatoes. Mix turkey stock, soup, sour cream, instant bouillon, onion and garlic; pour over all ingredients in a casserole dish. Top with cheese and bake, uncovered, in a 350° oven for 1 hour.
Combine flour and salt; cut in margarine with a pastry blender until mixture resembles coarse meal. Add egg and stir until well blended. Refrigerate dough 2 hours.
Heat cooking oil in an iron skillet. Mix boiling water and 1/4 cup oil to dry ingredients. Dip hands in cold water. Form mixture into pones. Cook until golden brown on both sides.
Mix all ingredients together in bowl, all but cheese. Cook lasagna noodles and butter casserole dish. Layer noodles, meat mixture, cheese, noodles, meat mixture, cheese (last layer should be cheese). Bake at 350° for 30 minutes.
Beat butter and sugar until creamy. Add one egg at a time; continue beating. When creamy, fold in flour with spoon. Spread in buttered and floured loaf pan. Bake at 300° for 1 1/2 hours.
Sift dry ingredients together. Cream shortening and sugar together. Add eggs and vanilla. Beat well. Add dry ingredients. Blend well. Chill dough until easy to handle. Roll dough in small balls and dip in cinnamon and sugar mixture. Place on greased cookie sheet. Bake 10 to 12 minutes at 350°. Don't overcook!
Saute onion in butter for 3 minutes in large Dutch oven. Add water and bouillon cubes; bring to a boil. Add egg noodles; boil 3 minutes. Add broccoli and garlic salt; cook 4 minutes. Slowly add milk and cheese; stir constantly until cheese melts. To thicken: Mix 3 tablespoons flour into a small amount of melted margarine. Add to flour mixture the boiling liquid from pot, then add to soup.
Melt oleo in 2-quart casserole. Add macaroni and stir. Grate cheese and add to mixture. Add milk and stir. Bake at 350° for 1 hour.
Bake the cake mix in jelly roll pan. Cool. Cook the flour and milk in a double boiler until thick and cool. Mix and beat until fluffy the sugar, 1 stick oleo and Crisco. Add to flour and milk mixture. Top cake and let set in refrigerator.