HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook elbow macaroni according to package directions and drain well. Place macaroni into a greased baking dish (I use my roasting pan). Next, in large saucepan, place canned milk. Fill each can with cold water and add this to pan. Add butter, salt, pepper, garlic powder and dry mustard. Cook over medium heat until hot and add cheese. Stir until all the cheese is melted. Mix cornstarch into 1/2 cup cold water until dissolved. Slowly pour this into cheese sauce and stir until slightly thickened. Remove from heat and pour over macaroni. Bake at 350° for 45 to 60 minutes or until thick and golden brown on top.
Preheat oven to 425°. In a large bowl, combine the eggs, pumpkin, sugar, salt, spices and evaporated milk with a wire whisk just until mixed. Pour the filling into the crust. Bake in the lower third of the oven for 15 minutes, then lower the temperature to 350°. Continue baking for 40 to 50 minutes, or until knife inserted between center and edge comes out clean. Remove from oven and cool completely on wire rack before cutting.
Drain oil off artichoke hearts; save. Add to olive oil and heat in large frypan. Skin chicken and cut into large pieces; cook in olive oil mixture. Remove when done. Quarter onion and chop peppers into medium pieces. Add to olive oil and saute. Add sliced mushrooms; saute until just tender. Add crushed garlic cloves; stir. Add tomato puree, crushed tomatoes, olives and chicken. Add remaining ingredients; cook about another 10 to 15 minutes. Serve over rice.
Mix cinnamon and sugar together in a bowl to roll cookies in. Heat oven to 400°.
Cream butter, vanilla, cocoa and brown sugar. Add eggs. Sift flour and soda; add alternately with milk. Stir in chocolate chips. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Cook brown sugar, Karo syrup, butter and salt slowly to boiling. Stir, then cook 2 minutes on high heat. Add soda; stir until thick. Put popcorn in a brown paper bag. Remove Karo mixture from stove; add to popcorn in bag. You may also add 1 cup peanuts. Microwave 1 minute on High; shake. Microwave 1 minute on High; shake. Microwave 1 minute on High. Enjoy!
Cream together sugar, oil, eggs and vanilla. Add flour, salt and soda to creamed mixture. Then add cereal and mix well. Drop by teaspoons and bake at 350° for 8 to 10 minutes or until light brown.
Heat oven to 375°. Spread in ungreased 8-inch square pan the sliced apples. Mix the remaining ingredients with fork; sprinkle over apples. Bake for about 30 minutes, or until topping is golden brown and apples are tender.
Sift the flour and measure; resift with soda. Set aside. Cream the butter and add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating well after each addition. Stir in sour cream. Add flour mixture 1/2 cup at a time, beating well and constantly.	Stir in lemon extract or vanilla and turn	batter	into well-greased and floured 10-inch tube pan. Bake at 325° for about 1 1/2 hours or until done. Place pan on rack to cool 5 minutes. Loosen cake around edge with dull side of knife.
Cream 2 sticks margarine margarine, sugar and 1/3 cup cocoa. Add eggs and 1 teaspoon vanilla; mix. Add flour, 1 cup nuts and salt; beat two minutes. Bake in a greased 9 x 13-inch pan at 350° for 35 minutes. Spread marshmallow cream on hot cake and cool.
Combine ingredients in a 4 or 5-quart storage container or in a heavy-duty plastic bag. Shake vigorously and store in refrigerator.
Brown meat. Drain excess grease. Add chopped onion and saute. Add tomato sauce, garlic powder, creamed corn and olives. Mix together and simmer for 5 minutes. Next, coarsely crumble 1/2 bag Fritos chips. Mix well and serve.
Pour cooking oil in skillet. Add ground beef and simmer over medium heat until browned. Drain; stir in tomatoes, beans, peppers, paprika, salt and pepper. Cover and simmer 20 minutes.
Spray jelly roll pan with Pam. Line with graham crackers. Boil butter, margarine and sugar for 2 minutes and pour over graham crackers. Bake 10 minutes at 350°. Remove from oven and when cool enough to handle, place on wax paper to cool.
Mix eggs with sugar and butter. Mix flour and cocoa on waxed paper; add to egg mixture. Add vanilla. Bake at 350° for 40 to 45 minutes.
Beat cream cheese, sugar and vanilla until well blended. Add eggs; mix well. Add melted chocolate and mix well. Pour into crust and bake at 350° for 40 minutes or until center is set. Cool and refrigerate 3 hours. Top with cherry pie filling.
Toast almonds until lightly browned, set aside. Mix remaining ingredients, except chocolate chips, until well blended. Add chips. Grease and flour 2 (8 to 9-inch) cake pans, dividing almonds between the 2 pans. Spread batter over almonds. (It will be thick.) Bake at 350° for at least 35 minutes. I have had it take 45 to 50 minutes to fully bake. Spread fudge frosting between the 2 layers and top with whipped cream. It is so good!! If you need a chocolate "fix" this will do it.
Cook macaroni as directed on box. In large skillet, brown ground beef. Drain and return to skillet. Add juice from tomatoes, chili powder, salt, pepper and cheese. Cook until smooth while stirring. Add macaroni and mix well. Serve with tomatoes sliced on top.
Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch thick wall and bottom. Place sliced ham in bottom. Top with bell pepper rings; sprinkle with half of the cheeses. Scramble eggs with salt until soft with no liquid remaining. Add to loaf. Add olives and tomato slices. Top with remaining cheese and mushrooms. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake at 350° for 30 minutes. Cut into 8 wedges. Yield: 8 servings.
Brown ground beef, onion and garlic. Drain grease and add rest of ingredients. Pour into greased sheet cake pan and bake 30 minutes or until set.
Press crescent rolls flat in a 9 x 11-inch pan; cook as directed on package. Let cool completely and refrigerate for 15 minutes. Mix cream cheese, Ranch dressing and dill weed in bowl. Spread on baked crescent rolls and press chopped vegetables on cream cheese mixture. Top with sunflower seeds.
Cook bacon until crisp. Remove bacon. Leave 3 tablespoons of bacon grease in skillet. Cook onion in the bacon grease until tender. Stir in pork and beans, brown sugar, ketchup and mustard. Put in a casserole dish and bake in the oven, uncovered, at 350° for 1 hour. Stir and top with crumbled bacon.
Cream butter and sugar. Add eggs, one at a time. Beat well. Add salt and flavoring. Add flour with baking powder. Beat 1/2 hour. Bake at 350° for 30 to 45 minutes.
Mix dry ingredients together. Beat	the egg; add to beer. Mix egg-beer mixture to dry ingredients and stir until smooth. Great for	onion rings, cauliflower or other vegetables. While vegetables	are frying, sit back and enjoy the remaining can of beer.
Mix sugar and water in a saucepan; bring to a boil. Boil 5 minutes. Remove from heat and stir in the coffee; cool. Put vodka and vanilla bean, sliced lengthwise and cut into shorter pieces, into the cooled syrup. Pour into sterilized half gallon bottles and let stand for 30 days. Up end the bottle occasionally. Strain into sterilized bottles and can or cork.
In small bowl, combine flour, baking powder and salt. In large mixer bowl, beat margarine or butter and sugar until light. Add egg yolks, dry ingredients and vanilla. Mix well. Chill dough 30 minutes.
Preheat oven to 350°. In small saucepan, combine apple juice and 1/4 cup sugar. Stir until sugar dissolves. Heat to boiling over high heat. Boil 6 minutes to reduce liquid.
Mix together ingredients and freeze. Thaw until slushy, about 3 to 4 hours. Serve.
Grease bottoms only of 2 regular or 3 small loaf pans. Preheat oven to 350°. In large bowl, mix shortening and sugar. Add eggs, pumpkin and water. Blend in dry ingredients. Stir in chocolate chips. Pour equally into pans. Bake until toothpick comes out clean, about 70 minutes. Cool 10 to 15 minutes, then loosen sides and remove from pans. Cool completely before slicing. Wrap and refrigerate. Can be frozen and warmed in microwave.
To skillet, add tomatoes, oregano, basil and thyme. Simmer on low for 20 minutes. Add crab and parsley. Simmer 5 more minutes. Add garlic. Heat through. Serve over cooked pasta and sprinkle with Parmesan cheese. Serves 4 with 3 grams of fat per serving.
Drain liquid from beans. Place beans in big bowl and mix in green pepper and onions. Combine remaining ingredients, pour over beans and mix well. Refrigerate for 12 to 24 hours before serving.
Combine chocolate chips and half and half in medium bowl. Microwave on Medium-high (70%) until chips are melted, 1 to 3 minutes, stirring once. Stir in vanilla and remaining ingredients until coated. Press into a greased 8 x 8-inch square dish. Chill.
In a saucepan, combine soups, enchilada sauce and Ro-Tel. Do not add water. Add hamburger meat. In casserole dish, lay the tortillas in bottom. Pour half of the mix over tortillas, then spread cheese. Make another layer of tortillas, then the rest of the mix and cheese. Bake in oven for 5 to 10 minutes or until cheese is melted.
Heat oven to 350°. Slice off stem end of tomato and scoop out seeds. Place, open side up, in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes. Rub into cavity, sprinkle with bread crumb mixture. Dot with butter. Bake 30 minutes. Broil for an additional 5 minutes.
In a large bowl, combine 4 teaspoons of the Worcestershire sauce and 1 tablespoon of the oil. Add chicken; toss to coat. In a 1-cup measure, combine the chicken stock with the tarragon. Let chicken and broth stand 30 minutes at room temperature.
Dissolve jello in hot water. Add other ingredients and let set. Serve on lettuce.
Blend all ingredients. Place in greased loaf pan. Bake at 350° for 60 minutes. Makes 1 loaf.
Brown hamburger meat and drain off grease. Add taco seasoning and 1 cup water. Add refried beans and simmer for 10 to 15 minutes. While the meat mixture is simmering, mix together remaining ingredients. Pour meat mixture on top and mix together. Serve with nacho chips or Fritos.
Place sliced strawberries over bottom of pie crust. In medium pan, add jello, pudding and 1 1/2 cups water. Cook over medium heat until thick and starts to boil. Spoon hot mixture over strawberries. Refrigerate for 2 hours. Add Cool Whip before serving.
Prepare cake according to package directions, using pineapple juice instead of water. Use sheath cake pan. Allow cake to cool. Mix cream cheese and pudding (this is first layer). Spread pineapple and Cool Whip mixture. Coconut is next layer. Last, top with cherries.
Mix to the thickness you desire (test fry). Dip fish and deep fry at 350° until golden brown. Sprinkle with garlic salt. Serve while hot.
Thoroughly mix all ingredients (except tortillas) into a bowl. Spread filling on each shell. Roll up the shells. Chill for 6 hours or overnight. Slice and serve.
Chop onion, cucumbers and tomatoes in large bowl. Mix salad dressing and Salad Supreme and add to vegetables. Add cold spaghetti and mix all ingredients well. Chill overnight or at least 6 hours before serving.
Combine soup, mayonnaise, egg, onion and broccoli. Sprinkle cheese on top. Put margarine and stuffing mixture on top and bake at 350° for 40 to 50 minutes.
Blend together with pastry blender and store in refrigerator. When need for a pie, measure 2 c. mix and 1/4 c. cold water or enough to make dough to handle for a 2-crust pie.
Brown the garlic in oil. Dredge meat with salt, flour and pepper and brown in garlic oil. Meanwhile, combine wine, parsley, 1/8 teaspoon pepper, water, 1/8 teaspoon salt and mushrooms. Slowly add wine mixture to browned veal. Cover skillet and simmer very slowly for approximately 20 minutes or until tender. If mixture thickens, add a small amount of water.
Mix all ingredients (except Cheddar cheese) in casserole dish. Sprinkle Cheddar cheese on top. Bake in preheated 325° oven for 30 minutes. Serve warm with crackers.
Combine first 10 ingredients; mix well. (Can use a blender or food processor.) Coat chicken with marinade. Cover and put in refrigerator for 4 or more hours, stirring occasionally. Drain chicken; grill on grill 8 to 10 minutes per side or until cooked through. (In winter broil under broiler.) Slice in thin slices. Wrap tortilla in foil and warm through. Place chicken and some garnishes on tortillas. Roll up and enjoy.
Cook first four ingredients for 20 minutes with lid on. Add potatoes, carrots and mixed vegetables. Cook until tender. Add cream of chicken soup and cheese. Stir until cheese melts. Freezes well. Makes 4 quarts.
Add water to cranberries and simmer for 10 minutes. Drain off water. Add sugar and stir, then add dry Jell-O. Add pineapple, chopped apple and nuts. Stir well, then refrigerate.
Bring sugar, cocoa, butter and milk to full boil and boil one minute. Then take off heat and add peanut butter, oats and vanilla. Spoon out and put on sheet.
Cream together flour, butter, sugar; press in 9 x 13-inch pan. Bake at 350° until pale gold, about 15 minutes. Pour lemon topping over hot crust. Let set about 30 minutes.
Combine milk, margarine, cocoa and sugar in pan. Stir to boil. Remove from heat. Stir in peanut butter, vanilla and oats. Spoon on wax paper or buttered pan.
Mix pie filling mix, gelatin and water together in a saucepan and bring to a boil. Cook until clear. Add food coloring, if desired. Cool. Place strawberries (whole, halves or sliced) in pie crust. Cover with cooled mixture. Chill.
Husk and silk corn. Cook in boiling water for 5 minutes; plunge into cold water. Drain. Cut from cobs. Measure 8 cups cut corn. In an 8 to 10-quart kettle, combine celery, red pepper, green pepper and onion. Add sugar, vinegar, celery seed, 2 cups water and 2 tablespoons salt. Bring vegetables to boiling. Boil, uncovered, for 5 minutes, stirring occasionally.
Melt butterscotch, sugar and butter in saucepan on medium, stirring constantly. Remove from heat. Add egg; beat well. Add flour, baking powder and salt. Stir in remaining ingredients. Spread in a greased 8-inch pan. Bake at 350° for 20 to 25 minutes. Cool; cut into squares.
Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished.
Beat cream cheese until smooth. Add condensed milk, lemon juice, vanilla and sour cream. Mix well and pour into pie crust. Refrigerate. Add cherries before serving.
Combine potatoes with onion, salt and milk in a skillet. Cook, covered, at a simmer for 30 to 40 minutes, until tender. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 15 to 20 minutes. Makes 4 to 6 servings.
Combine corn and sugars. Add eggs and oil. Beat until well blended. Combine dry ingredients. Add to batter and mix well. Stir in raisins and nuts. Pour in greased 13 x 9 x 2-inch pan or foil pan. Bake in a 350° oven for 30 to 35 minutes.
Combine eggs, raisins and vanilla; let stand for 1 hour. Thoroughly cream shortening and sugars. Sift flour, salt, soda and cinnamon into sugar mixture. Mix well. Blend in egg mixture and nuts. Push dough by teaspoonful onto ungreased cookie sheet. Bake in a 350° oven for 10 to 12 minutes, until lightly browned.
Mix together and drop by teaspoon. Sprinkle top of cookie with whatever you desire. Bake at 350°.
Wash and slice pickles. Pack in jars. On top of each jar, place 1 bay leaf and 1 clove garlic. Heat sugar, vinegar, water, salt and dill seed together; pour over pickles. Seal jars and pack in canner. Bring to boil and time for 10 minutes.
Dissolve gelatin in hot water; chill until slightly thickened. Break up cranberry sauce with fork. Stir into gelatin with celery and nuts. Fold in sour cream. Pour into 4-cup mold. Chill until firm. Serves 4 to 6.
Beat cream cheese and sugar until creamy and smooth. Fold in thawed whipped topping. Spoon into graham cracker crust. Add pie mix around edge of pie. Chill 3 hours or longer. Garnish with additional topping if desired.
Mix ingredients in a gallon container, adding water to finish filling container. Chill and serve.
In a 9 x 9 x 2-inch baking pan melt butter. Stir together brown sugar, nuts, flour, soda and salt. Stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake at 350° for 20 to 25 minutes. Sift powdered sugar over top. Place wax paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write Noel on each bar with green decorator icing, if desired. Makes 24.
Sprinkle chicken tenderloins with salt and black pepper. Combine butter and olive oil in heavy skillet. I like to use my electric skillet for this. When moderately hot, add chicken, one at a time. Add rosemary, celery seed, and thyme. Cook until all pieces of chicken are slightly golden. Add additional butter, if needed. Cover and simmer for about 10 minutes. Shake pan from time to time. Uncover and pour in wine and broth. Bring to a boil. Reduce heat to 350 degrees and cover skillet. Cook about 20 minutes or until chicken is tender. Taste and adjust seasoning, if needed. Remove chicken and reserve all cooking liquid. Wrap the chicken in foil to keep warm. Strain cooking liquid and remove fat, then reduce to about half by cooking over medium heat. Just before serving, combine cornstarch and heavy cream. Blend well and stir into warm cooking liquid, stirring until slightly thickened. Return chicken to sauce. Serve over rice or noodles and sprinkle with toasted almonds, if desired.
Large piece of heavy-duty foil to completely wrap venison inside. Place foil on cooking pan. Lay venison inside. Add oil, onions, garlic and water. Sprinkle salt over meat and add lemon pepper to meat liberally. Cover. Bake at 350° to 375° for 4 to 5 hours without opening foil. When done, slice in small slices.
Cream together sugar and butter; add eggs one at a time, beating thoroughly with each egg. Add milk and flour alternately. Put baking powder in last. Bake at 350° for 1 hour and 15 minutes. Start in a cool oven.
Set cream cheese out ahead of time to soften. Crush bacon into small bacon bits and chop onions real fine. I use a blender to chop bacon and onions. Stir bacon bits, onions and pecans into cream cheese. Form into ball. Chill. Serve on snack crackers.
Put sugar, Karo and water in iron skillet; stir over medium heat until sugar is dissolved. Increase heat until mixture boils. Boil until fine thread draining from upheld spoon can be blown away. Add peanuts; stir so it will not scorch until syrup becomes a light amber color. Stir in butter and add soda. Stir and empty at once into a buttered pan. Spread out thin. Let it get completely cold, then give pan a twist and it will come out of pan in one piece.
Combine all together and pour into unbaked pie crust. Bake at 425° for 5 minutes, reduce heat to 325° and bake until pie sets, about 40 minutes.
Mix together the first 4 ingredients. Add apples. Combine flour with salt and cinnamon. Mix all ingredients well. Add 1 cup nuts. Bake in moderate oven about 30 to 40 minutes.
Using pineapple juice, measure 2 cups of juice and water. Dissolve Jell-O. Add pineapple and blueberry pie filling. Let set in refrigerator. Mix cream cheese, sour cream and sugar. Let set overnight. Spread on top of Jell-O.
Cook potatoes until done. Mash well with butter, cream, salt and eggs; beat well. Shape potatoes into balls. With handle of teaspoon, make a hollow place in the ball and fill with cube of cheese. Grease each potato ball with a bit of lard, place in a hot oven (450°) and brown. Serve balls sprinkled with chopped parsley and garnish with slices of tomato.
Sprinkle strawberries with 1 cup sugar; let stand 1 hour. Preheat oven to 450°. Grease round layer pan, 8 x 1 1/2-inches. Stir together flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening. Stir in milk, just until blended. Spread dough in pan. Bake until golden brown, 15 to 20 minutes.
Combine margarine, egg, sugar and salt. Mix well with spoon. Add orange juice. Add seed, fruits, dry ingredients and buttermilk. Stir well. Mixture will be fairly thick. Spread in square baking dish. Bake at 325° for 1 hour.
Mix limeade, milk, Cool Whip and food coloring; pour into pie crust and chill.
Preheat oven to 350°. Lightly grease pan. Place apple chunks in 8 x 10-inch pan. Melt stick of butter. Mix sugar and Bisquick, then pour it on top of apples. Pour butter on top of sugar and Bisquick mixture. Spread butter evenly. Add cinnamon to your desired taste. Bake for 45 to 50 minutes. Eat it up.
Blend soup with sour cream. Add remaining ingredients. Chill at least 1 hour. Yields 1 1/2 cups. Serve with chips or bread sticks.
Bottom Layer: Combine 1/2 cup margarine, sugar, cocoa and vanilla in 3-quart pan. Cook until margarine melts. Stir in egg. Blend in graham cracker crumbs and coconut. Press in 9 x 13-inch square pan.
Dissolve raspberry Jell-O in 1 cup boiling water and stir in pie filling. Pour in a 9 x 13-inch Pyrex dish and chill until set. Dissolve lemon Jell-O in 1 cup boiling water. Beat together cream cheese and mayonnaise and gradually add lemon Jell-O to mixture. Stir in pineapple and fold in Cool Whip. Pour lemon Jell-O mixture over raspberry Jell-O mixture and sprinkle pecans over top. Chill. Cut into squares to serve. Serves 12.
Slice apples and de-core and take skin off. Place in plastic bag with cinnamon, sugar and nutmeg and shake. (Optional: best if you leave in bag overnight to get flavor and juice.) Place in bottom of pie shell. Place top shell over apple filling. Bake at 400° until golden brown. Place pan under pie to catch drippings.
Cream butter and sugar; add eggs, one at a time, beating between each. Fold in flour after sifting 5 times, alternating with whipping cream. Bake in well-greased and floured tube pan. Start in cold oven; set temperature at 325° for 1 1/2 hours. This is particularly good served with fresh strawberries.
Mix all ingredients, except pecan halves, in a saucepan. Bring to a boil. Boil until mixture forms a soft ball in cold water. Stir in pecans quickly. Continue to stir until pecans separate. Spread on wax paper. Break apart while cooling. Store in a tight container.
Boil macaroni	until tender,	drain.	Brown meat in skillet, pour off fat, add onions, green pepper and sauce. Simmer about 5 minutes. Add 1/3 macaroni in casserole dish. Add 1/3 sauce,	1/3 of both cheeses, continue in layers ending with cheese on top. Bake in oven at 350° until cheese melts and mixture bubbles.
Line an 8 x 8 x 2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set the pan aside.
Mix ingredients (except for extra sugar) together, adding chocolate chips last because dough will be stiff. Spread onto a greased cookie sheet (12 x 24-inch). Bake at 350° for 45 minutes. Cut into bars. Turn bars onto side and sprinkle with sugar and cinnamon; bake at 350° for an additional 10 minutes. Turn bars on other side and repeat process. Sprinkle with sugar and cinnamon and bake another 10 minutes. Makes about 7 dozen cookies. Goes great with a cup of coffee.
Spread Swiss cheese over bottom of pie dish. Beat together eggs, milk, flour, salt and mustard. Set aside. Saute in pan the onion and 1/4 pound mushrooms with 1/4 cup margarine, salt and pepper. Pour over cheese layer. Pour custard mixture, eggs, flour, etc. over mushrooms. Sprinkle with paprika. Bake.
Combine soup, mayonnaise, juice and curry powder. Arrange broccoli in small bunches in bottom of a baking dish. Place a chicken breast on each bunch. Pour the soup mixture over the broccoli and chicken. Sprinkle the Parmesan cheese, American cheese and stuffing over mixture in baking dish. Bake at 350° for 30 minutes, or until bubbling.
Crumble beef and cook until no longer pink. Stir in remaining ingredients. Can season with garlic powder, oregano, basil, etc. Cover and simmer 1 hour. Makes 6 servings.