HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine sugar, butter and evaporated milk. Cook, stirring occasionally for 10 minutes. Remove from heat. Blend in chocolate chips, flour, cracker crumbs, nuts and vanilla. Beat until thick. Spread in well-greased 9-inch square pan.
Mix the cake mix, pudding mix, eggs and cooking oil. Mix well. This will be thick. Fold in fruit and nuts. Pour into a greased and floured Bundt pan. Bake at 350° for 40 to 60 minutes.
Place bacon in a large, heavy pot and cook until crisp. Add scallions and cook an additional 2 to 3 minutes. Add crab meat, salt, wine or juice and chicken stock and bring to a boil. Combine cream with potato or cornstarch and add to soup. Stir until thickened and serve. Yields 6 servings.
Crumble hash browns; mix with onions, cream of chicken soup, sour cream and cheese. Top with corn flakes. Bake in glass baking dish until brown at 350°.
Spread cream cheese in bottom of a glass 9 x 13-inch pan. Spread refried beans next. Brown hamburger meat, adding garlic salt and picante sauce to taste. Layer this mixture on next. Top with cheese, sliced tomatoes, grated lettuce and chopped onions. Serve hot or cold.
Grind peppers and onions; add salt to taste. Pour boiling water over this and let stand 20 minutes. Drain and add vinegar and other dry ingredients. Cook, not over 20 minutes. May add green tomatoes and grind them with the peppers. Stir often to prevent sticking.
Combine and mix jello, hot water and unflavored gelatin; set aside. Combine and mix in a blender mashed avocado, milk, sugar, cold water and mayonnaise.	Combine both mixtures in a bowl; stir. Pour into a greased jello mold or a container of your choice. Place in refrigerator until hardened.
Cream the butter and sugar. Beat in eggs, one at a time. Add remaining ingredients. Mix well. Place in an 11 x 13-inch pan (greased and floured). Bake at 350° for 40 minutes.
Put cooked broccoli into a 1 1/2-quart casserole dish. Mix soup, mayonnaise, cheese and lemon juice. Pour over broccoli and cover with crackers. Bake, uncovered, 35 minutes at 350°.
Combine first 4 ingredients in a saucepan; heat until margarine melts, stirring occasionally. Cool mixture to 105° to 115°. Combine yeast and warm water in a 1 cup liquid measuring cup, let stand five minutes. Combine yeast mixture, milk mixture, egg substitute, 1 cup flour and oats in a large mixing bowl, mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Divide dough in half and roll each in a 12-inch square. Spread each square with 2 tablespoons margarine. Combine 3/4 cup brown sugar, raisins and cinnamon; sprinkle over each square.
Combine all ingredients and knead with your hands. If the dough is too stiff, add water and continue to knead.
Combine eggs and sugar. Add pumpkin. Mix flour and spices together then add to pumpkin mixture. Pour into greased and lined (with wax paper) 10 x 15-inch jelly roll pan. Bake at 375° for 15 minutes. Cool 15 minutes then roll cake in towel while you mix the filling.
Cook spinach in microwave according to package directions; cool, drain and squeeze out liquid and set aside. Scramble egg and set aside. Saute mushrooms in the butter (do not let them soften); remove from skillet and set aside. Saute onion in the oil and remove from skillet. Brown meat in skillet, breaking beef up, then add the garlic and saute for 30 seconds. Then add cooked onion, the herbs, pepper, bouillon cube and water; cover and simmer on low heat for 5 minutes or until bouillon is dissolved. Uncover and add spinach, mushrooms and scrambled egg and heat through. Taste and adjust seasonings with salt and pepper if desired.
Combine sugar, syrup and water in small saucepan. Place on medium heat and stir until all is dissolved. Boil 2 minutes; remove from heat and add peppermint extract; with toothpick, dip each marshmallow in hot syrup and then roll in coconut.
Brown hamburger and add remaining ingredients (except for cheese). Can be cooked on stove or crockpot. When hot, serve with grated cheese on top. Chili will be thick.
Dredge meat with flour in paper bag; saute meat, onion and garlic until brown. Add mushrooms, liquid and water. Add remaining ingredients. Cover and simmer about 2 hours, stirring frequently, until meat is tender. Add more water or wine if necessary. Serve with macaroni casserole.
In a 5 to 6-quart pan, bring 3 quarts water to boiling on high heat. Add noodles and cook, uncovered, just until tender to bite, 2 or 3 minutes. Drain; immerse in cold water until cool. Drain again and put in a large bowl. Add 1/3 cup dressing, cilantro, ginger and lemon peel; mix gently and set aside.
In 2-quart saucepan, melt 6 ounces chocolate chips and margarine. Stir constantly. Remove from heat and stir in remaining ingredients except 1/2 cup chocolate chips. Stir until smooth. Add chocolate chips and pour into greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients except ginger ale. Add water to make 1 gallon of punch. Dilute with 1 quart of ginger ale to 1 gallon of punch.
Preheat oven to 350°; grease and flour 10-inch pie pan. Blend all ingredients together in blender until smooth. Pour into pan and bake 30 to 40 minutes, until knife inserted comes out clean.
Mix first four ingredients and press into 11 x 15-inch pan. Spread melted chocolate morsels on top. Chill until set and cut into bars. Makes about 60 pieces.
Mix together Crisco and flour until coarse crumbs. Mix egg, water and vinegar together, then mix into flour mixture. Refrigerate for 5 minutes. Divide in half. Makes two 9-inch double crust pies or three 8-inch double crust pies.
Preheat oven to 350°. Grease a 9-inch pie plate or an 8-inch quiche dish. Set aside. In a covered medium saucepan, cook fresh corn in a small amount of boiling, lightly salted water for 4 minutes. (Or cook frozen corn according to package directions.) Drain well.
Sift together the dry ingredients. Mix egg and milk; stir into dry mixture. Add melted shortening and mix thoroughly. Pour into hot skillet with 1 tablespoon shortening. Bake in a preheated oven at 450° until golden brown.
Cream together shortening, sugar and egg. Add flour and salt. Mix soda with buttermilk and add flour alternately with buttermilk-soda mixture to creamed mixture. Blend well. Add vanilla and blend again. Fold in rhubarb. Pour into greased 9 x 13-inch pan and sprinkle topping over top and bake for 40 minutes at 350°.
Cook or bake the chicken until tender. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir for 5 minutes or until golden.
Combine first 5 ingredients; mix until well blended. Stir in chicken, celery and pimento; set aside. Separate crescent dough into 8 rectangles; press perforations to seal. Spread about 1/4 cup cream cheese mixture over each dough rectangle, leaving 1/2 inch margin on one long side and no margin on other sides. Roll dough, jelly roll fashion, starting at long side with filling spread to edge; pinch seams to seal. Cut each roll into 5 pieces; place seam side down on lightly greased baking sheets. Bake at 375° for 12 to 15 minutes or until golden brown.
Combine soy and vinegar in a tightly covered container. Add cucumbers, salt and pepper. Marinate for 4 hours and invert container overnight.
Cook sausage in a medium skillet until browned; drain. Set aside. Separate crescent dough into 8 triangles. Place triangles with elongated points toward center in a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon sausage over dough; sprinkle with hash brown potatoes and Cheddar cheese. Combine eggs, milk, salt and pepper; pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake 5 more minutes. Garnish with pimento and fresh oregano, if desired. Serves 6 to 8.
Combine all ingredients and store in the refrigerator. Makes enough to coat 2 to 3 pounds of chicken or fish.
Preheat oven to 375°. Grease 2 round cake pans (8 or 9-inch) and line bottoms with wax paper. Put all ingredients in a large bowl. Beat until blended thoroughly. Pour into pans. Bake 35 minutes.
Mix and put in 9 x 13-inch pan. Sprinkle 1 cup grated Cheddar cheese over potato mixture. Mix together 2 cups cornflakes and 1/4 cup melted butter. Sprinkle over potato and cheese mixture. Bake at 350° for 45 to 60 minutes. You can add more potatoes if needed and bake up to 1 hour and 15 minutes.
Preheat oven to 375°. Mix shortening, 1 1/2 cups sugar and eggs. Stir in flour, cream of tartar, baking soda and salt. Form into balls. Roll in sugar and cinnamon. Place on cookie sheet. Bake 8 to 10 minutes.
Cream margarine, sugar and eggs. Dust nuts and lemon peel in a little flour. Alternately add dry ingredients with milk. Add nuts and peel. Divide into 2 small greased and floured pans. Bake at 350 for 1 hour or until done.
Cream the butter and sugar until blended. Mix the flour with the baking powder. Add to the butter mixture with the cream and lemon extract. Mix until a stiff dough forms. Chill for 30 minutes if necessary. Using 1 teaspoonful of dough at a time, roll into small balls. Place on lightly greased baking sheets. Press a halved cherry into each cookie. Bake at 350° for 8 to 10 minutes or until very lightly golden and set. Cool and store in an airtight container or freeze for longer use.
Mix all ingredients in 1-quart casserole. Cover and microwave on High for 4 to 6 minutes.
Cream oil, margarine and sugar. Add other ingredients and mix well. Make small balls and mash with fork. Bake at 350° for about 12 minutes.
Heat oven to 350 degrees. Grease 12 x 8 inch baking dish. In a large bowl, combine all ingredients except cheese. Pour mixture into baking dish. Bake for 45 to 55 minutes or until golden brown and set. Sprinkle with cheese and bake an additional 1-2 minutes to melt cheese. Let stand 5 minutes before serving. Cut into squares, makes 6 servings.
Combine the first 3 ingredients in a bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside.
Barely melt butter. Add flour and nuts. Pat into a 13 x 9-inch baking dish. Bake 30 minutes at 350°. Cool completely. Mix cream cheese with sugar and Cool Whip. Put on cake when cooled. Mix pudding with milk and extract. Blend until thick. Pour over second layer. Top with Cool Whip. Sprinkle with nuts. Refrigerate several hours before serving.
Clean and cut vegetables into bite-sized pieces. Steam vegetables until lightly tender. Remove from the heat and pour the Viva Italian dressing over the vegetables. Refrigerate overnight or at least 4 to 5 hours. Shake or toss the salad in a covered bowl, then serve.
Brown sausage and beef in a large stew pot. Drain and add onions and garlic. Return and add other ingredients. Bring to boil. Cook 1 1/2 hours or until meat is tender. Serve with cheese.
Add chopped pimento for color. You can also add a can of bean sprouts (washed and drained) and cooked carrots (sliced thin or diced). Mix vegetables together. Mix the oil, sugar, vinegar and salt together and pour over vegetables. Toss lightly and let stand in refrigerator overnight before using. This will keep for days and still be delicious.
Mix cream cheese, mayonnaise and Hidden Valley Ranch dressing. Spread mix on dough after cooling. Garnish with vegetables, chopped (broccoli, carrots, radishes, celery, etc.) and grated cheese. Chill, cut in desired squares and serve.
Fry bacon until crisp; reserve 3 tablespoons drippings in pan. Crumble bacon and set aside. Saute onions in drippings until tender. Combine all ingredients in a 3-quart casserole dish. Bake 35 minutes or until heated through.
Make up package of yellow cake mix as directed. Pour into buttered and floured pan (10 x 15-inch). Bake at 350° for 20 minutes. Combine all other ingredients. Place crumbs on cake and return to oven 10 more minutes.
Combine all ingredients; cover and chill 24 hours. Remove garlic. Chill for 2 days to 2 weeks before serving. Yield: 6 to 8 servings.
Just mix all the ingredients and bake. Your family won't believe those cookies are a meal in themselves. Excellent for taking camping or for the late to work/school group.
Saute onions and celery in oleo. Mix filling cubes, eggs, clams, red pepper, salt and pepper, celery seed, Old Bay and parsley. Shape into balls. Bake at 350° for 45 minutes. Cover last 15 minutes.
Mix ingredients until blended, using only as much juice as needed to make a good dip consistency. Chill well before serving.
Mix hamburger with green onions; mix well and shape into patties. Fry in medium saucepan until almost done. Pour tomato sauce over meat and finish cooking 5 to 10 minutes. Serves 3 to 4.
Peel and slice tomatoes. Combine all other ingredients and mix well. Pour over tomatoes. Refrigerate, covered, for several hours.
Cream together margarine, sugars, egg and vanilla. Sift flour, baking powder. soda, salt and cinnamon together. Add to first mixture and mix thoroughly. Fold in remaining ingredients. Drop on greased cookie sheets. Bake at 350° until light brown.
Soak codfish overnight. Chip codfish into a bowl. Add onion, dash of pepper, lots of thyme and one stalk of scallion. Add flour and water, enough to obtain a cake batter consistency. Let everything sit a few minutes. Heat frying pan. Add enough oil to cover entire pan. Add droplets of batter into pan. Put as much in pan as pan can hold. Flip once and serve.
Mix mixture well and set aside at room temperature for 1 hour. Then cook in deep fryer.
Brown beef in hot oil; remove. Cook green pepper and onion in drippings until tender. Add beef, corn, undrained tomatoes, tomato paste, peppers, chili powder, sugar, 2/3 cup water and 1/4 teaspoon salt. Bring to boiling. Cover and simmer 1 hour or until meat is tender.
Combine cake mix, eggs and pie filling. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes. Let cake cool.
Heat oven to 350°. Mix sugar, flour, baking powder, salt and milk in a bowl. Melt oleo in the baking dish, then pour in batter. Put fruit on top. Crust will rise to top as it cooks. Bake until brown.
Cook potatoes; do not overcook. Drain potatoes. Add all ingredients, except eggs, pickles, celery and onion. Fold until almost smooth, then fold in diced eggs and pickles. If desired, add celery and onion. Chill overnight. Recipe may be doubled.
In saucepan, mix cocoa, sugar, flour and salt; stir well, then add milk, egg yolks, butter and vanilla. Mix well and cook on stove until it becomes thick (usually it boils). Place in 10-inch pie shell when cool. Beat 2 egg whites with 6 teaspoons sugar; place on top of pie and brown in hot oven for a few minutes.
Cook macaroni according to package directions. Drain and let cool. Add remaining items except parsley and stir gently. Cover and chill at least 2 hours. Garnish with parsley, if desired. Yields 12 servings.
Prepare dough, adding sugar and extra shortening to make more crumbly. Roll very thin and line pie tins. (Don't add milk until ready to roll.) You may use any fresh fruit: plums, raspberries, cherries, peaches.
Melt margarine and cocoa. Cool and add sugar, eggs, flour, vanilla and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 400 degrees for about 8-10 minutes.
Crumble bag of Doritos and place in bottom of large baking dish. Brown hamburger; drain and add onion and garlic powder. Cover; reduce heat. In a saucepan, heat soups, picante sauce and green chilies. Pour a layer of hamburger mixture over chips; sprinkle 1/2 of cheese on hamburger. Then pour soup mixture and add rest of cheese. Bake at 350° for 35 minutes.
Add milk, pudding and melted margarine. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Take from heat and add sugar. Add vanilla and nuts. Pour into 8 x 6-inch greased pan.
Spread 2 crisp breads with 1 tablespoon peanut butter a piece. Sprinkle carrots over peanut butter on 1 crisp bread. Place second crisp bread, peanut butter side up, over carrots. Place banana slices on the peanut butter, then drizzle with honey. Top with the third crisp bread. Using a serrated knife, cut sandwich in half lengthwise.
Dissolve jello in hot water and cool completely. Cream cheese, sugar and vanilla, then mix in cooled jello. Mix all ingredients into whipped Milnot, then pour in 13 x 9-inch dish. Sprinkle with graham cracker crumbs.
Dissolve lemon jello in 1 cup of hot water. Add juice from small can of pineapple and enough water to make 1 cup liquid. Cool. Add marshmallows and crushed pineapple. Add celery, cheese, nuts, mayonnaise and whipped cream. Add a few drops of green coloring. Let congeal, but not through.
Take steaks and spread 1 tablespoon Dijon mustard across. Spread onion and parsnips across each steak. Put 3 pickle sticks and carrot sticks in center and roll up. Insert toothpicks to hold together. Put in center of roaster pan. Make a nest of potatoes and rest of pickles and carrots around steaks. Sprinkle with leftover onion and parsnips. Cover with mushroom soup. Cover and bake at 350° for 50 to 60 minutes.
Stir together sugar and syrup in a 2-quart glass measuring cup. Place in microwave and cook on High 4 minutes. Stir well. Add peanuts and cook for another 3 1/2 minutes on High. Add butter and vanilla to syrup, blending together. Cook for 1 1/2 minutes on High. Peanuts will be lightly browned and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto aluminum foil and spread as thin as possible. Let cool and break into small pieces. Store in an airtight container.
Combine carrots, flour, sugar, baking soda, baking powder, salt. stir in eggs, oil, and vanilla extract, mixing well. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Cream Cheese Frosting between layers and on top of cake while still warm. Yield: one 3-layer cake.
Combine all ingredients together and stir over medium heat until mixture lumps together in center of pan or mixture pulls away from sides of pan. Remove from heat; cool and knead while still warm. Store in airtight container. Add food coloring, unsweetened Kool-Aid for small glitter or spices. Also for fresh smell.
Mix together 1 1/2 cups water, sugar and salt. Crumble yeast into mixture; stir until dissolved. Add 2 eggs and shortening. Mix first with spoon, then by hand the potatoes and flour. Knead until smooth. Place in refrigerator for about 2 hours. Remove; shape dough into desired rolls, coffee cake, etc. Cover; let rise 1 1/2 to 2 hours, until light. Bake according to directions for each type roll or pastry. Bake rolls at 400° for 12 to 15 minutes. Makes 4 dozen.
Brown ground beef in oil. Drain. Sprinkle uncooked noodles over meat. Combine water, tomato sauce and soup mix. Pour over noodles in skillet. Do not stir. Cover and bring to boil. Simmer for about 30 minutes or until noodles are tender.
Saut onions and peppers in bacon grease. Add remaining ingredients. Pour into casserole dish. Cover tightly and bake 1 hour at 350°.
Soak beans overnight in plenty of water. Cook for 1 hour, adding more water if necessary until tender. Remove from stove and add balance of ingredients. Mix; pour into baking pan and bake for 1 hour at 350°.
Slice precooked dinner rolls down middle lengthwise. Lay flat on foil or cookie sheet. Mix mustard, margarine and Worcestershire sauce and spread thin layer on biscuits. Next, lay ham on bottom of bread. Add a layer of Mozzarella cheese. Top with top of bread. Bake in oven a few minutes just before serving. Bake just until cheese is slightly melted.
Mix all ingredients, except butter and liquids. Toss lightly as you slowly drizzle butter and liquids over crumbs and seasonings.
Make syrup of water and sugar; cool and add juices and tea. Just before serving, add cold ginger ale. Serve over ice in tall glasses. Garnish with fresh mint.
Heat oven to 375 degrees. Stir together flour, baking soda and salt. In a large bowl, beat butter, sugar brown, sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by round teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Cream shortening and sugar. Add vanilla, lemon peel and egg. Add sifted dry ingredients alternately with mincemeat. Stir in chopped nuts. Shape in rolls. Chill 2 to 3 hours in refrigerator. Slice 1/4 inch thick. Bake on ungreased cookie sheet at 375° about 15 minutes.
Bring sugar and syrup to a boil. Let boil about 1 minute. Remove from heat. Stir in peanut butter and corn flakes. Pour into greased pan and press down until cookies are firm. Cut when cool.
Beat sugar, butter, eggs and milk. Add flour and baking powder. Knead and roll thin and cut. Place on ungreased cookie sheet and sprinkle with sugar. Bake at 450° for 10 to 12 minutes.
Salt and pepper chicken and sprinkle with lots of paprika. Top with butter patties. Bake at 350° for 1 hour.
Cut chicken into bite size pieces and place in a 2 quart round casserole. Combine wine, soy sauce, cornstarch, garlic and ginger in a 1 cup glass measure. Pour over chicken. Cover with wax paper and microwave on High for 4 minutes, stirring midway through cooking. Add peppers, re-cover and microwave on High for 3 to 4 minutes, stirring midway through cooking. Sprinkle with cashews and let stand for 3 minutes.
Preheat oven to 400°. Place cottage cheese in a food processor and process until smooth. Transfer to a large bowl. Process egg whites until foamy. Add next 5 ingredients and process until smooth. Add egg mixture to cottage cheese. Stir in cheese, onions and bacon. Fill greased large muffin tins 2/3 full and bake 12 to 15 minutes or until edges are light brown. Makes 10 muffins.
Combine sugar and flour; mix with pineapple. Pour mixture into well buttered baking dish. Crush crackers and mix with margarine. Spread on top of pineapple mixture. Bake at 350° for 45 minutes.
Use large mixing bowl. Mix all ingredients by hand until well mixed. Then on high speed for 5 minutes. Bake in a well-greased tube pan in a 325° oven for 1 hour.
Cut ends off	bread.	Spread	with Onion Butter. Cut each slice into 5 strips. Bake at 375° for 10 minutes.	Makes about 5 dozen sticks.
Cook sugar, water and syrup until spins a thread from a spoon and thread blows out. Don't undercook! Remove from heat. Pour slowly into stiffly beaten egg whites. Continue to beat until it becomes stiff. Add vanilla and nuts. Pour into buttered pan. Cool and cut into pieces.
Heat the first 2 ingredients to a boil. Reduce heat, cover and simmer 5 minutes. Add the remaining ingredients. Simmer 5 minutes longer. Serve hot.
Crush vanilla wafers until fine. The mix with other ingredients well. Pack mixture in vanilla wafer box and freeze. Keep all leftover cake refrigerated after cutting.
Beat eggs. Add next 4 ingredients. Mix lightly. Add flour mixture and blend. Grease pans. Bake at 325° for 1 hour. Makes 2 small loaves.
Whip until stiff the egg whites and cream of tartar. Mix in rest of ingredients except cherry filling and Cool Whip. Bake in a 9 x 13-inch pan for 20 to 25 minutes at 350°. Top with cherry pie filling and Cool Whip.
Cook vegetables in oil until tender. Stir in flour and milk; cook until thickened. Remove from heat. Add cottage cheese, 2 tablespoons Parmesan cheese, salt and pepper. Stuff shells, put in shallow baking dish. Top with remaining Parmesan cheese. Bake, covered, at 325° for 25 minutes.
Cook broccoli according to package directions. Mix all ingredients, except Ritz crackers, in casserole dish. Spread crushed Ritz crackers on top. Bake at 350° for 30 minutes.