HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put eggs, sugar, cream, vanilla, butter, corn syrup, salt, cooking sherry and rum extract in medium bowl. Beat well with spoon. Add pecans and mix. Pour into baked pie shell. (When baking pie shell, use weights; don't prick the crust.) Bake at 375° for 45 to 50 minutes until set in center. Use knife to see if comes out clean as with custard.
In a large skillet, saute green pepper and onion in butter. Add remaining ingredients except flour and soy sauce. Simmer until hot. Make a paste of the flour and soy sauce. Add to ingredients in skillet and stir well. Continue simmering for approximately 10 minutes. Serve over rice.
Preheat oven to 350°. Prepare cake batter. Divide equally between 2 loaf pans. Bake for 29 to 32 minutes. Suspend cakes upside down and cool for 30 minutes. Then split each loaf into 3 layers. Soften yogurt 20 minutes at room temperature. Divide in fourths. Assemble loaf as follows: bottom cake layer, yogurt spread evenly, middle cake layer, yogurt and cake top. Wrap in foil or plastic wrap. Freeze several hours or overnight. Cut into slices.
Just before serving, mix wine, cranberry cocktail and sparkling water. Pour over ice. Garnish with lemon or orange slices.
Combine all ingredients except shrimp in shallow dish. Stir well. Add shrimp, tossing to coat. Cover and chill 2 to 3 hours.
Combine vinegar, ketchup, sugar and seasonings. Add meat and simmer until cooked. Add pineapple. Heat again and adjust seasoning. Serve hot with toothpicks.
Cook manicotti according to package. In medium bowl, combine Ricotta cheese, 1 1/2 cups Mozzarella, Parmesan, Italian seasoning, garlic, salt and pepper. Stuff shells with cheese mixture. In baking dish, spread 1/2 cup spaghetti sauce. Put shells on top. Spread remaining spaghetti sauce on top. Sprinkle remaining Mozzarella on top. Bake, covered at 350° for 40 minutes. (I did not bake this long, just until cheese was melted.)
Mix together flour, sugar, salt, baking powder, baking soda and cinnamon. Add eggs, carrots and vegetable oil.
Add sugar and shortening to hot mashed potatoes. Mix and add other ingredients. Work well until smooth. Let stand in covered bowl for about 4 or 5 hours. Roll out fairly thick. Cut into biscuits and bake 15 minutes at 400°.
Mix. Bake at 350° for 25 minutes. Melt 1 stick (or less) oleo. Add 3 cups Rice Krispies. Spread on top. Brown lightly.
Heat oven to 350°. Sift first five ingredients into an ungreased 8 x 8 x 2-inch square pan. Make three holes in the sifted layer. In the first hole, add the vinegar. In the second, vanilla extract; in the third, salad oil.	Pour water over the whole thing and mix well. Bake for 25 to 30 minutes until tester comes out clean.
Mix the 4 boxes of pudding with milk. Fold in 1/2 of the Cool Whip. Layer vanilla wafers, pudding and bananas in 9 x 11-inch pan. Repeat 2 times. Top with remaining Cool Whip and refrigerate.
Drain pineapple juice into pan. Sprinkle on the gelatin and 1/2 of pineapple. Wait 1 minute until gelatin softens. Heat gently until gelatin granules melt. Remove from heat. Stir in lemon juice and sugar substitute. Spread mixture in 8-inch square no-stick pan. Chill. Keep refrigerated. Contains 10 calories per square.
Boil broccoli in salt; make 2 layers with sauce in between and on top. Mix other ingredients except almond chips and heat until bubbly for sauce. Bake 30 minutes at 350°. Sprinkle almonds on top the last 10 minutes of baking.
Slash frankfurters every inch. Brown frankfurters in shortening. Add chopped onion and chili powder; cook until onion is tender. Stir in tomato soup and water; simmer a few minutes. Stir now and then. Just before serving, add some pickle chips if you like. Makes 4 to 6 servings. This recipe is great for picnics!
Cook spinach and drain well. Fold in onion, lemon juice and cubed cheese. Stir in cheese until completely melted. Great side dish at holiday time.
Mix together cinnamon and 2 tablespoons sugar. Cream oleo and 1 1/2 cups sugar together. Add eggs. Beat until light and fluffy. Stir together dry ingredients; add to sugar mixture. Chill about 1 hour. Shape into walnut size balls, then roll in cinnamon/sugar mixture. Place 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes at 400°. Cookies will puff up at first, then flatten out with crinkled tops.
Sift together first 4 ingredients. Mix egg yolks in bowl. Add buttermilk with melted butter. Do not whip. Before you add flour mixture, whip egg whites stiff. Add flour mix to buttermilk and butter mix, then fold in egg whites.
Cook sliced squash in small amount of water until tender; drain well. Mix all ingredients together except herb dressing. Pour into greased casserole dish. Top with herb dressing. Pour melted butter over top. Bake for 35 to 40 minutes at 350°.
Boil potatoes and mash. Grate cheese and add to potatoes. Let cool. Prepare the dough. Sift together flour and salt. Add eggs. Mix with hands, adding 2+ cups of water when needed.
Butter side of saucepan, in it combine first 5 ingredients. Cook to hard stage, stir in vanilla. Slow pour over corn. Butter hands and shape into balls.
Cream oil and sugar. Add eggs and vanilla. Stir in bananas. Add flour, soda, salt and nuts. Makes 2 small loaves. Bake for 45 minutes at 350°.
Coat a large Dutch oven with cooking spray; add cabbage and remaining ingredients. Bring mixture to a boil, cover, reduce heat and simmer 20 minutes or until crisp-tender, stirring occasionally. Yield: 6 servings; 54 calories per 1 cup serving.
Combine first 5 ingredients. Boil macaroni; let cool and then stuff with meat. Place in a baking dish; sprinkle with cheese and cover with tomato sauce. Bake at 350° for 45 minutes.
In saucepan, mix oleo, water and cocoa. Bring to a boil. Add sugar and flour, mixing well. Add buttermilk, soda, eggs and vanilla and mix well. Pour into well-greased 12 x 15-inch cookie sheet or 9 x 13-inch cake pan. Bake at 400° for 20 minutes.
Season both sides of roast with Tony's seasoning; brown in iron skillet that has been sprayed with Pam. Put soups over roast; add enough water to cover roast. Cook uncovered in oven for 4 hours at 350°. Remove meat and slice. Place slices back into gravy.
Saute and crumble pork sausage. Brush both sides of bread with melted butter. Layer bottom of 7 1/2 x 12-inch pan with six slices of the bread. Sprinkle sausage pieces over bread. Lay one slice of cheese on each piece of bread. Set the remaining 6 slices of trimmed bread over the bottom slices.
1st Layer: Melt margarine. Combine first 3 ingredients; press into a 13 x 9-inch pan. Bake 6 minutes at 350°. Cool completely.
Wash and cut rhubarb. Add sugar; let stand for a few minutes. Heat slowly and simmer gently until rhubarb is tender but still keeps its shape. Soften gelatin in cold water; add to hot rhubarb. Heat until gelatin is dissolved. Add few drops of red coloring, if desired. Cool until mixture begins to thicken. Add nuts, celery and lemon juice. Pour into molds. Serves 6.
Beat eggs in a mixing bowl. Add remaining ingredients and mix well. Bake in lightly greased pie plate at 350° for 35 minutes.
Roll cookie dough out on a cookie sheet or pizza pan. Bake, then allow to cool. Top with a mixture of cream cheese, sugar and vanilla. Spread strawberry glaze on top of cream cheese layer. Top with sliced fruit. Garnish with whipped cream and nuts.
Cook and mash potatoes; add 1/2 cup sugar, salt and eggs. Add butter/margarine and milk which has been scalded; mix thoroughly. Dissolve yeast in water and 1 1/2 teaspoons sugar mixture. Add to potato mixture. Add 2 cups flour; beat well. Use a dough hook if available and add remaining 6 to 7 cups flour.
Mix together with mixer 3 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes. You can bake in loaf pans, just reduce baking time.
Mix all ingredients. Bake in 8-inch square pan at 300° until set (about 20 minutes). Knife inserted 1-inch from edge of pan should come out clean. If desired, substitute 1/4 cup chopped jalapeno peppers for green chilies and onion. Spray pan with Pam.
Add in large container Kool-Aid and sugar with about 1/2 gallon water. Have frozen juices thawed and add along with rest of water. Add ginger ale last. A frozen ring can be added in punch bowl. This punch is good made ahead and refrigerated.
Brown ground meat and season with salt and pepper and chopped onions. Drain grease. Roll ground meat and grated cheese in flour tortilla. Place seam side down in 13 x 9-inch baking pan. Combine enchilada sauce and soup. Pour over pan of enchiladas. Top with grated cheese. Bake in 350° oven until heated through, about 30 minutes. Garnish with chopped lettuce, tomatoes and sour cream.
Brown beef; add onion and cook until tender. Drain fat. Add tomato paste, water, salt and pepper. Simmer 5 minutes. In another pan, heat milk and add cream cheese. Blend well. Add 1/4 cup Parmesan cheese, garlic salt and drained noodles.
Peel and devein shrimp. Combine 6 quarts water, 1/2 cup salt, dill and cut up lemon. Boil 5 minutes, then add shrimp. Boil 4 minutes, turn off heat and let soak 20 minutes. Drain and remove lemon. Cut bottom off of artichokes; boil for 20 minutes. Remove, drain and let cool. Mince onion, garlic, celery and parsley to make a paste (a mini chopper works well for this). Slice the mushrooms and saute them with the paste in 2 tablespoons olive oil for 3 to 4 minutes. Set aside.
Preheat oven to 425°. Grease a 12-muffin tin with butter. Combine the dry ingredients in a large mixing bowl. In another bowl, combine the egg, buttermilk and oil, then blend with wire whisk. Pour the egg mixture into the dry ingredients, stirring until blended. Fold the blueberries into the batter. Be careful not to overmix or the batter will turn blue. Spoon the batter into greased muffin tin. Bake for 20 minutes. Serve the muffins warm with butter.
Cut into serving pieces or	other selected pieces. Season to taste. To seasoned chicken, add onion, tomato sauce and mustard. Saturate	well and transfer to appropriate size baking dish or slow cooker. If cooking in oven, bake, covered, 30 to 45	minutes at 350°. If	in slow cooker, cook according to instructions.
Bake potatoes until almost done. Remove from oven long enough to cool, then peel. Set aside. In a large pot or mixing bowl, add margarine to potatoes while warm. Add margarine, milk and sour cream. Beat well until blended. Add chives, bacon bits and 1/2 package cheese. Beat until well blended. Put into large baking pan or dish. Add remaining shredded Cheddar on top of potatoes. Bake at 350° for 1 hour. Serve hot. Makes 6 heaping helpings.
Mix well together the 2 1/4 cups milk, eggs and dry mustard. Layer half of the first 3 ingredients with half of the egg mixture. Repeat. Refrigerate overnight. Before baking, mix the soup with the 1/2 cup milk. Mix well and pour over top. Put in a 9 x 13-inch pan and bake for 1 hour at 350°.
Put chopped or grated apples in mixing bowl and add sugar, egg, margarine and spices. Pour in unbaked shell and bake 1 hour at 375° or until firm and lightly brown on top.
Heat oven to 425°. Prepare pastry. Combine sugar, flour, baking powder and nutmeg in medium mixer bowl; add remaining ingredients and beat until well blended. Place pastry-lined pie plate on oven rack; pour in filling. Bake 15 minutes. Reduce oven temperature to 350°. Bake until knife inserted in center comes out clean, about 45 minutes longer. Makes 1 pie.
Melt chips in double boiler. Remove from heat. Stir in nuts and noodles. Drop by spoonfuls on waxed paper. Refrigerate.
Combine flour, wheat germ, baking soda and salt in a large bowl; make a well in center of mixture. Combine banana, oil, honey, eggs and vanilla. Add to dry ingredients, stirring just until moistened. Coat a 9 x 5 x 3-inch loaf pan with cooking spray. Spoon batter into pan and bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Yield: 1 loaf (about 118 calories per 1/2-inch slice).
Place can of milk, unopened, in a large pan. Cover with water; keep at a boil for 3 1/2 hours, never allowing the water to go below the can. Cool in refrigerator. (Can boil more than one can at a time and store unused.) Open both ends of can and gently push out caramelized milk. Lay on side and slice one slice at a time, using a sharp knife. Arrange pineapple slices on 6 dessert plates and place caramel slice on top, lining up both pieces as they will be same size. Top with whipping cream, almonds and cherry. Very refreshing dessert!
Preheat oven to 350 degrees. Mix together all ingredients with an electric mixer. Chill dough for about 2 hours. Drop by teaspoonfuls on a greased cookie sheet. Bake 8 - 10 minutes or until a golden color.
Combine cake mix, pudding mix, eggs, oil and add club soda. Mix well. Pour into greased Bundt pan. Bake 45 to 50 minutes at 350°.
Combine minced chicken, crumbled bacon and diced apples with salt, pepper and mayonnaise. Makes 1 cup.
Wash and drain cabbage. Then shred and pack in a quart jar. Put 1 hot banana pepper in center for hot kraut. Bring water, salt, sugar and vinegar to a boil. Pour over kraut. Seal. Ready to eat in one week.
Cook broccoli and drain. Mix broccoli, cheese and 3/4 stick butter or margarine. Melt 1/4 stick butter or margarine and add 1/4 cup crackers; mix well. Save for topping. Layer broccoli, crackers, cheese and water chestnuts in casserole dish. Top with buttered crackers. Bake at 350° for 20 minutes.
In wok, heat 2 tablespoons peanut oil and stir-fry chicken until opaque. Remove and put into a bowl. Stir-fry vegetables, garlic and ginger along with mushrooms and green onion for 1 minute. Add broth with cornstarch until mixture thickens. Add chicken and toss together. Serve over rice. Serves 4.
Mix all ingredients together, except peas, in crock-pot on high heat for about 3 hours, then on low heat for 2 to 3 hours. Add package of frozen peas about an hour before stew is done.
Thaw the frozen spinach. Squeeze until dry. Stir together spinach and remaining ingredients. Blend well. Cover. Refrigerate for 2 hours. Stir before serving. Serve with Bugles.
Mix first 6 ingredients in blender and pour over vegetables. Marinate in refrigerator.
Drain 1/2 cup syrup from canned pears for marinade. Refrigerate pears. Cut spareribs into 2-rib portions. Combine reserved 1/2 cup pear syrup with vinegar, corn syrup and salt. Pour over ribs and marinate overnight. Drain, reserving marinade. Broil ribs 6-inches below broiler unit 15 to 20 minutes on each side, basting frequently with mixture of 1/2 cup pear marinade, molasses and soy sauce. Add pear halves to pan the last 10 minutes, basting with sauce during the last 5 minutes. Brush pears and ribs with pineapple preserves to glaze. Makes 6 servings.
Grease	a 9 x 13-inch baking dish. In a frying pan, brown the bacon until crisp. Drain and blot on paper towel. Combine the bacon	and remaining	ingredients. Spread the mixture evenly in	the prepared baking dish. Bake in a 350° oven for 45 minutes; cut into squares.
Preheat oven to 275°. Butter a 2-quart baking dish. Stir together 1 cup cold milk and cornmeal. In heavy bottomed saucepan, heat remaining 3 cups of milk to a bare simmer; stir in cornmeal. Stir quickly until smooth. Stir constantly 4 to 5 minutes over medium heat until thickened. Remove from heat. Stir in sugar, spices and salt. Mix well. Add molasses and cream, blending well. Pour into baking dish and bake for 2 hours. Serve warm with a little heavy cream poured over it. May be served cold also.
Combine margarine, crumbs, powdered sugar and dry gelatin. Blend and pat into bottom of a 7 x 11-inch dish. Mix topping mix and milk. Add sugar gradually and whip until light and fluffy. Beat cream cheese until fluffy and fold into topping. Spoon pie filling over the cream layer, carefully spreading so the surface is covered. Chill. Cut in squares and serve.
Pour juice from orange into standard 8 ounce measuring cup. Add boiling water to make 8 ounces. Force orange through food chopper with dates, using coarse blade. Add diluted orange juice. Stir in melted butter, vanilla and egg. Add flour sifted with salt, baking powder, soda and sugar. Beat well; stir in nut meats. Bake in waxed paper lined 5 x 9-inch loaf pan at 350° for about 1 hour.
Put 1/4 cup oil into large skillet over medium heat. Saute celery until it starts to soften; add peppers and onions. Cook until onions are opaque. Add pineapple, garlic and brown sugar; reduce heat. Cook until pineapple starts to soften; add vinegar and spices. Stir slowly for 2 to 3 minutes. Add honey. Push all ingredients to sides of skillet, allowing a pool of liquid in center. Stir in 1 tablespoon of cornstarch slurry into the liquid until thick. Mix everything well; turn into casserole dish to cool. Refrigerate for up to 3 days. Serve at room temperature as a relish with chicken, turkey or fish.
Make jello as directed, except use the juice from the oranges to make up most of the cold liquid and fill the rest with cold water. Add ice cream to jello mixture and dissolve. Chill until firm. Add can of drained oranges and 1/2 to 2/3 miniature marshmallows. Mix and place in mold or bowl. Chill overnight.
Cook beef, onions and celery until meat is brown and celery is tender. Add salt, pepper, catsup, pork and beans and molasses. Cook until bubbly hot.
Mix sugar, raisins, pecans, coconut and egg together. Then add margarine and vinegar to mixture and mix together well. Pour mixture into unbaked pie shell and cook for 30 minutes in preheated oven at 325° or until set.
Sort and soak the beans overnight. Add the pork steak, chopped onion, sliced carrots and cubed potatoes. Cook until beans are done. Add more water, if necessary, to keep covered. Approximately 3 to 4 hours. Serve with cornbread.
Brown hamburger and onions and drain. Mix all ingredients together and pour into pans. Bake at 350° for 60 minutes. Then add chow mein noodles on top and bake 5 minutes.
Roll out dough to 1/4-inch thickness on floured board. Cover, except about 1/4-inch, from edge with salami, cheese, hot ham and peppers. Fold in the sides and roll.
Heat oven to 375° (quick moderate). Mix shortening, sugar, egg and flavoring thoroughly. Measure flour by dipping method (or by sifting). Stir in flour, salt and food coloring. To shape shamrocks, roll 3 small balls (3/4 teaspoon dough each); flatten together with fingertips into shamrock shape. Shape stem and attach. Sprinkle with green decorator's sugar. Complete cookies one at a time or the tiny balls may become dry and crack when pressed. Bake about 9 minutes. Makes 9 dozen cookies.
Mix apples and sugar in a large bowl. Let sugar dissolve, then add beaten eggs. Combine remaining ingredients and add to apple mixture. Mix well and spread in greased 9 x 13-inch pan. Bake at 375° about 40 minutes. Pour sauce over hot cake. (Can bake in jelly roll pan.)
Clean mushrooms with wet paper towel. Remove stems and chop fine. Saute stems with half of the butter. When tender, remove from fire and let cool. Place stuffing in mushroom cavity. Put bread crumbs on top of mushrooms. Put cheese on top of bread crumbs. Dot with butter. Place in oven until brown.
Mix together uncooked rice, soups and water. Put in 13 x 9-inch baking dish. Lay cut up chicken over top. Sprinkle Lipton soup mix over top. Cover and bake at 350° for 1 1/2 hours or until chicken is done.
Combine marshmallow cream, sugar and the flavoring. Gradually knead in the last of the sugar. Shape into 8 rolls 1-inch in diameter. Wrap in plastic and put in freezer until candy is very hard. Melt caramels in double boiler. Keep warm. Dip log rolls into caramel. Roll in chopped nuts and press them into caramel with your hands.
Mix sugar, flour, egg yolks and butter. Then add flavoring and buttermilk. Mix well. Pour into pie shell. Bake at 350° for 35 minutes.
Combine all ingredients in bowl. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 minutes until golden brown. Cut into squares and serve hot.
In 10-inch skillet over medium heat, in hot oil, cook onion until golden brown and tender. Push onions to one side; add pork. Cook until browned. Spoon off fat. Stir in soup, water, sugar, vinegar and Worcestershire sauce. Cook 5 minutes. Spoon mixture over potatoes.
In a saucepan, heat milk until bubbles appear around edge of pan. Combine oleo, sugar and salt. Add hot milk and stir well. Cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes. Beat yeast mixture and egg into milk mixture. Beat in the flour until dough pulls away from sides of bowl. On floured surface, knead dough until smooth. Place in greased bowl and let rise until doubled.
Saute celery and onion until done, then add other ingredients and put in an uncooked pie crust. Top with another pie crust. Bake at 350° for 30 to 40 minutes, until crusts are golden brown.
Mix first 4 ingredients together and shape into 6 patties. Dip in egg and then flour. Brown quickly in skillet. Don't cook all the way. Arrange in a shallow, rectangular micro-safe dish. Pour 1 cup spaghetti sauce over top. Sprinkle with both cheeses. Microwave about 15 minutes or until done.
Mix together mayonnaise and vinegar. Add to salad and let set overnight. Wait until ready to serve before adding Bac*Os.
Bake potatoes in microwave or oven until done. Cool and peel into bite size pieces. Mash egg yolks well. Add sour cream and mayonnaise. Stir with potatoes. Chop egg whites and add to potato mixture. Cook bacon until crisp. Crumble. Add next 5 ingredients. Mix all together well. Cool in the refrigerator. Delicious!!
Saute a small piece of sirloin at a time over high heat in butter until browned on all sides; put in bowl and cool. Quickly saute mushrooms in remaining butter; add to bowl along with remaining ingredients.
Mix thoroughly shortening (butter), brown sugar, egg and molasses. Sift remaining dry ingredients together and stir into the creamed mixture. Mix well. Chill dough for 1 hour. Roll chilled dough into balls the size of large walnuts in the shell. Dip tops of balled dough into sugar. Place sugar side up 3 inches apart on ungreased baking sheet. Sprinkle each cookie with 2 or 3 drops of water to produce a crackled surface on the cookie. Bake cookies just until set but not hard. Bake approximately 10-12 minutes at 375 degrees. Makes 4 dozen 2 1/2 inch cookies.
Combine celery, onion, green pepper, rice and relish and heat. Blend mayonnaise with remaining ingredients; pour over rice mixture and toss lightly. Turn into a greased shallow 2-quart casserole. Cover and bake at 350° for 25 minutes. Serve immediately. Each serving contains about 280 calories.
Crush Oreos real fine, set aside. Mix together butter, cream cheese and powdered sugar. Set aside. Mix milk and puddings. Get both mixtures and mix together well. Layer with Oreo cookies, mixture and Cool Whip, etc. until mixtures are gone and Oreos are on top. Cool in refrigerator.
Combine sugar, water, cornstarch, butter and food coloring. Cook until thick. Remove from heat. Fold in strawberries. Pour into cool pie shell. Chill 3 to 4 hours. Serve with whipped cream.
Preheat oven to 325°. Beat together eggs, sugar, flour and vanilla. Stir into chocolate the nuts. Pour into greased 8 x 8-inch pan. Set pan into a larger pan. Add hot water to about 1/2-inch from top of pan. Bake 45 minutes at 325°. Serve hot with dip of vanilla ice cream.
Cream together sugar, egg and butter. Add applesauce, raisins, pineapple and juice, dates and cherries. Add flour, salt, baking soda, ground cloves, cinnamon, allspice, nutmeg and ground chocolate. Stir half of this mixture with other mixture, then add remaining ingredients. Bake 1 hour at 350°.
Beat eggs and dry salad dressing mix until smooth. Stir in cottage cheese and mix well. Add flour and baking powder. Stir in margarine and cheese. Pour into greased 8 x 8-inch baking pan. Bake at 375° for 35 minutes or until golden.
Cream margarine. Gradually add sugars and cream well. Blend in eggs, 2/3 cup peanut butter and vanilla. Add flour and oats and mix well. Spread in buttered 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes, until lightly brown. Sprinkle with chocolate chips immediately.
Boil briskly and constantly for 20 minutes, stirring all the time. When cool enough, pull it quickly until it is white. Cut in desired lengths and wrap in waxed paper. Store in cool place.