HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften margarine then add next 3 ingredients. Split open hot dog buns and spread butter mixture on buns. Cut each half in 3 strips. Bake at 200° over 1 hour.
Combine all ingredients and bring to a boil over medium heat. Let cool until right consistency to spread.
Mix ingredients together. Top with grated cheese. Bake at 350° until bubbly.
Spread crescent dough out in sheet pan. Bake as directed. Allow to cool completely. Beat together the softened cream cheese, mayonnaise and Ranch dressing mix. Spread over crust. Top with chopped veggies and shredded cheese.
Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt and bring to a boil. Reduce the heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat.
Mix dry ingredients together. Melt chocolate. Pour over dry ingredients; spread over waxed paper. Let cool; break into small pieces.
Melt butter in saucepan; add milk and sugar. Stir until sugar is dissolved, heating slowly. Boil 12 to 15 minutes. Remove and add coconut and vanilla, beating until creamy. Pour into buttered tins and cool.
Mix all ingredients together. Put in top of double boiler and cook over boiling water until thick. Cover with lid and cook 15 minutes. Top with meringue and brown. This makes 2 pies.
Cut fryer into serving pieces and place skin side down in ovenproof pan. Mix soy sauce, lemon juice, onion powder, garlic powder, poultry seasoning and powdered ginger. Pour over chicken, flip the coated chicken skin side up and bake at 375° for 1 1/4 hours, basting twice with pan juices. When chicken is almost done, cook enough egg noodles to serve 4 in boiling water. Drain noodles; remove chicken to another dish, then dump noodles into oven pan and swoosh them around in soy sauce mixture. Serve.
Saute onions in butter. Mix together Bristol Cream, water, broth and mushrooms. Simmer. Add onions and simmer for 5 minutes. Add tomato and simmer for another 5 minutes. Pound steak pieces flat with mallet. Rub in desired amount of garlic powder, pepper and tomato. Let sit. Spray broiling rack with Pam. Arrange meat on rack and broil until done. Serve meat on platter. Pour sauce over steak and enjoy.
Cream butter, 1 cup of sugar and eggs. Add sour cream and vanilla. Sift flour, baking powder and baking soda. Add dry ingredients to butter mixture and beat. Pour half of this mixture into a greased 13 x 9-inch pan.
Cook broccoli and line in casserole dish. Mix cheese, soup, mayonnaise, pepper and bring to a boil. Pour over broccoli and sprinkle crushed cracker crumbs over top or use canned onion rings in place of crackers. Bake at 350° for 30 minutes.
Layer the bottom of your casserole dish with chips. After boiling chicken, cut it up and put it over the chips. In a separate bowl, combine 2 cans of soup and sour cream. Pour sour cream and soup over chicken. Bake at 400° for 30 minutes. The last 5 minutes, cover with cheese and melt.
Preheat oven to 400°. Combine all ingredients in a blender or food processor or mix well in a large bowl. Pour batter into a 10-inch spring-form pan (you may want to spray the pan lightly with cooking spray, but you don't have to). Bake for 1 hour and 10 minutes or until knife inserted in the center comes out clean. Let cool on a rack and then chill for 3 hours. Serve cold.
Prepare cake mix as directed; divide equally into 3 (8-inch) round layer cake pans and bake as directed. (Cakes may take less time than indicated when divided 3 ways.) Set aside 2 layers.
Melt chocolate in boiling water (cool). Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add chocolate and vanilla. Sift together salt, soda and flour. Add slowly with buttermilk to chocolate mixture. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into batter. Pour into 8 or 9-inch pans that have been well-greased and dusted with flour. Bake at 350° for 30 to 40 minutes.
Brown beef. Add salt and pepper and drain grease. Add taco mix (do not add water). Add tomatoes and Mexican tomatoes, cutting into small pieces. Add tomato soup. Add kidney beans and corn. Mix and bring to a boil.
Mix favorite chocolate cake and put batter in round cake pans. Top with following before baking: graham cracker crumbs, melted oleo, chocolate chips and chopped nuts. Bake cake as usual. May serve frosted or frost with whipped cream.
Combine and beat together first 5 ingredients; add dry ingredients, nuts and raisins. Mix thoroughly. Pour into 2 greased and floured loaf pans. Bake at 350° for 55 to 60 minutes.
Sift together sugar and cocoa. Put in microwave-safe container. Put margarine and evaporated milk on top. Do not stir. Microwave on High for 2 minutes. Stir and mix well. Add vanilla and chopped nuts. Put into buttered 8 x 8-inch dish and refrigerate. Cut into squares.
Mix all ingredients and stir over medium heat until mixture boils. Boil 2 to 3 minutes, stirring often. Makes about 1 pint. Excellent with apple or banana slices.
Brown steak in bite size pieces. Add other ingredients. Simmer for 45 minutes to 1 hour.
Mix all ingredients well and bake until golden brown, about 1 to 1 1/2 hours at 350°.
Combine all ingredients in a mixing bowl. Blend at low speed, then beat at high speed for 3 minutes. Pour half of the batter into well-greased and lightly floured 13 x 9-inch pan. Cover with half of topping. Spread the other half of batter. Sprinkle and cover with other half of topping. Bake 40 minutes at 350°.
Dissolve the gelatin in 1/2 cup cold water. Heat 1 1/2 cups water, the milk and the sugar to boiling. Add the dissolved gelatin and the almond extract. Mix well. Pour the mixture into an 8-inch square pan. Freeze or refrigerate until the mixture is firm. Cut the mixture into cubes. Serve with fresh fruit.
Dissolve Jell-O in 1 cup boiling water. Stir in frozen block of strawberries until separated. Mix with beater for 1 minute. Pour in mold. Make Dream Whip according to directions on box. Use 1 (3-ounce) package Jell-O. Dissolve Jell-O in 3/4 cup boiling water. Add 1 cup ice cubes and stir until slightly thickened. Take out any unmelted ice cubes. Fold in Dream Whip. Pour over Jell-O in mold.
Saute chopped onion and celery in 2 tablespoons butter. Add remaining butter or margarine, broccoli, Cheez Whiz, soup and rice. Pour into 9 x 13-inch pan. Cover with foil and bake at 350° for 30 minutes, covered, and for 20 minutes, uncovered.
Lightly grease an 8-inch pan; set aside. Put sugar and cocoa in another microwave or glass dish; mix well. Add milk and oleo to this; do not stir. Heat, uncovered, in microwave oven for 2 minutes on High. After cooking, stir just enough to combine ingredients. Add vanilla and nuts; stir until well blended. Pour into reserved pan; refrigerate for 1 hour before cutting.
Preheat oven to 350°. Combine stuffing mixture in a bowl large enough to enable thorough mixing. Carefully slice each morel lengthwise along one side only (do not cut through both sides). If using cap-type mushrooms as a substitute, remove the stems and fill each cap, bottom side up, with the mixture..
Brown roast that has been floured, salted, peppered and garlicked. Put roast in baking pan with water to the top of roast. Cook at 300° to 350° for 2 to 3 hours. Add carrots, potatoes and onions. Squirt ketchup on top. Cook for 1 to 1 1/2 hours or until potatoes are done. This will make your tongue slap your brains out.
Bake potatoes 1 1/2 hours in a 425° oven. Slice in half and then in quarters; remove most of the pulp, but leave some in. Put skins in deep fryer until crisp. Remove. Brush inside with butter. Put cheese and bacon bits in skins. Place in oven long enough for cheese to melt. Serve with sour cream.
Mix cream cheese and powdered sugar until smooth. Mix in peanut butter. Stir in the Cool Whip. Pour into pie crust. Refrigerate for at least two hours.
Cover the bottom of a greased jelly roll pan, 17 x 11-inches, with the rolls, pressing together. Bake at 350° for 7 to 8 minutes. Let cool. Mix the cream cheese, Miracle Whip and dressing; spread over rolls. Sprinkle vegetables over top of cream cheese, then sprinkle cheese on top. Chill for 1 to 2 hours or overnight. Cut into small square bars.
Combine yogurt and cottage cheese in blender or food processor. Blend until smooth. Stir in seasonings and refrigerate several hours or overnight to blend flavors. Hollow out the center of one loaf (about the size of a 2 cup measure) and use it as your serving container. Cut the removed section of bread and the second loaf into cubes to use as dippers.
Melt margarine in baking pan. Combine milk, flour and sugar. Mix well and add to melted margarine. Add peaches. Do not stir. Bake at 375° for about 40 minutes. Excellent when served while warm with whipped cream or ice cream.
Mix well and pour over baked cake as soon as cake has been removed from oven. Let cake and sauce stand overnight before serving.
Mix cake mix, 1 stick oleo and 1 egg. Press in bottom of pan that has been sprayed with Pam or equivalent. Mix cream cheese, 2 eggs and 1 box confectioners sugar. Bake at 325° to 350° until done, 35 to 45 minutes.
Melt butter in large saucepan. Add onions and mix well. Add beef broth, celery leaves and potato. Bring to a boil, cover and simmer for 30 minutes. Puree mixture in a blender. Return to saucepan. Blend in wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley, salt and pepper to taste. Heat thoroughly. Do not boil. Serves 6 to 8.
Mix chopped tomatoes, chopped olives, garlic, salt and pepper and mix in olive oil. (Hint: The greener the olive oil, the better the quality.) Cut bread into slices and lay slices on baking sheet. Spread butter on slices. Spoon on tomato olive mixture on top of slices. Sprinkle Parmesan cheese on top. Place in oven at low temperature to warm. Serve warm.
Cook pineapple, sugar and flour until thick. Pour into 2 baked pie shells.	Slice bananas over pineapple. Sprinkle with cherries, coconut and nuts. Cover with Cool Whip.
Sift flour, sugar and cornstarch. Blend in butter until well blended. Shape into small balls. Bake on ungreased cookie sheet at 350°. Very gently while cookies are hot, roll in powdered sugar.
Cook meat, drain and add pizza sauce and tomato sauce for later use. Combine cottage cheese and Mozzarella. Spray 9 x 13-inch pan. Line pan with a layer of noodles then layer the cheese then a layer of meat. Add another layer of noodles, then cheese and meat. Cover with foil and bake at 400° for 45 to 50 minutes, or until noodles seem tender when tested with a fork.
Peel and slice sweet potatoes in approximately 3/4-inch slices orange juice, grated orange rind, sugar and corn starch, mixed with a bit of cold water, in small pan and bring to a boil, stirring to prevent sticking. Pour this mixture over the sweet potatoes, dot with slices of butter or margarine and cover with thin orange slices. Bake at 350° for approximately 40 minutes.
Mix all ingredients together with a spoon, do not use beater. Batter will be stiff. Spread into floured, greased 13 x 9 x 2-inch pan. Bake at 350° for 45 to 60 minutes. Serve with whipped cream or frost with icing.
Bring sugar and syrup to a boil and stir in the peanut butter. Remove from heat and stir in the Rice Krispies. Pack down in greased cake pan. Melt the chocolate and butterscotch bits over hot water. Spread over Karo syrup mixture. Cut when cool.
Prepare spring-form pan with margarine and sprinkle with graham cracker crumbs.
Sift flour and salt together; set aside. In a small bowl whisk together eggs and milk. Add milk mixture to flour while stirring. Stir until smooth.
Heat carrots and water to boiling in a 12-inch skillet; reduce heat and simmer for 15 to 20 minutes until tender. Drain and remove carrots. Stir in butter, honey, lemon juice, ginger and salt; heat until bubbly. Add carrots and cook, uncovered, stirring occasionally until carrots are glazed, about 5 minutes.
In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat. Stir in peanuts and marshmallows. Spread into a greased 13 x 9 x 2-inch baking pan. Refrigerate until firm. Cut into squares. Yield: about 3 1/4 pounds.
About 30 minutes before serving: In a 5-quart saucepan, over medium heat in hot oil, cook onion and garlic for 5 minutes, stirring occasionally. Add remaining ingredients; heat to boiling. Reduce heat to low. Cover and cook 15 minutes. Makes 4 servings.
Cook sliced squash and onion in boiling, salted water for 5 minutes; drain. Combine soup, sour cream and carrots. Fold in squash mix. Combine stuffing and oleo. Spread half in pan, then spoon all vegetable mixture over this. Put remaining stuffing on top. Bake at 350° for 25 to 30 minutes, uncovered.
Preheat oven to 350°. Mix all ingredients and put in greased casserole dish. Crumble Ritz crackers over top (enough to cover top of casserole). Place a few pats of butter over crackers. Bake 20 minutes or until crackers are golden brown.
In a double boiler, melt the butter or margarine. Add the flour and the seasoning and blend. Add the milk and the minced onion and green pepper. These will cook as the sauce does. Add the mushrooms and the dry mustard.
Combine mixture, then refrigerate 5 minutes. Roll out. Makes 2 double 9-inch crusts.
Cook butter and sugar together until smooth and well blended. Cool until lukewarm. Add egg (unbeaten); beat well. Add flour sifted with baking powder. Add vanilla and nuts. Bake in oven at 350° until done. Cut into squares; cool before removing from pan. Yields 24.
Saute onion and garlic in olive oil. Add meats and generously salt and pepper. Add parsley (crush in your hand before adding) and grated cheese. Cook thoroughly; meat should taste very heavily seasoned. Add tomato paste and stir well. Add tomato sauce and 1 large can of water. Simmer with pot lid cracked open a little for approximately 3 hours, stirring frequently.
Put rice in bottom of 9 x 12-inch pan. Mix pineapple in cream of mushroom soup and orange juice. Put chicken on top. Sprinkle with dry onion soup mix. Cover with foil. Bake for 1 1/2 hours at 350°.
Melt margarine in a 2 quart saucepan; saute onion and celery until clear. Add flour and blend to make a smooth paste. Add half and half slowly stirring constantly. Add seasoning and chicken broth and cook 10 minutes. Remove from heat and add shrimp. Return to heat and cook until heated thoroughly. Serve a generous amount over pasta and garnish lightly with green onions and parsley.
Brown ground beef and drain. Mix with other ingredients. Bake 30 minutes at 350°.
Heat oven to 375°. Mix thoroughly the butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Combine all ingredients and mix just until blended; batter should be lumpy. Spoon into 6 greased muffin cups. Bake at 400° for 12 to 15 minutes or until muffins are lightly browned.
Sift cake and pudding mix together. Add eggs, one at a time. Add oil, then 7-Up. Mix all together and pour into 3 (9-inch) pans. Bake at 325° for 30 to 35 minutes.
Soften cream cheese with 1 tablespoon milk. Add the rest of the ingredients and mix well. Serve cold over crackers.
Caramelize the sweetened condensed milk by preferred method. In a large mixer bowl, combine caramelized milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Cover and chill. Garnish as desired. Refrigerate leftovers.
Crumble sausage; cook and drain. Line bottom of a buttered 9 x 13-inch pan with crescent rolls firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine milk, eggs, salt and pepper; pour over. Bake 25 minutes at 375°. Serve immediately. This can be assembled the night before in casserole dish. Refrigerate.
Place hash browns in casserole dish. Mix next 6 ingredients and pour over hash browns. Bake in a 350° oven for 30 minutes. Crush the Ritz crackers. Mix with melted margarine. Place on top of casserole and bake 10 more minutes.
Combine ingredients in a large bowl; blend at low speed. Beat at medium speed 3 minutes. Pour into greased and floured 10-inch pan. Bake at 325° for 50 minutes or until top springs. Cool in pan 15 minutes before removing.
Combine all ingredients in large bowl; mix well. Put into 9 x 5 x 3-inch loaf pan, or I use 2 quart casserole dish. Bake at 350° for 1 1/4 hours. You may garnish with zucchini slices sprinkled with paprika last 10 minutes of baking. Makes a pretty dish. Makes delicious sandwiches, if left over. Very moist and tasty. Makes 6 to 8 servings. I freeze zucchini to make this year round. I shred or grate raw zucchini and drain well and package 2 cups per package.
In a saucepan, heat soup and water to boiling. Turn down low. In a small bowl, beat eggs and lemon juice together. Pour a little of hot soup into egg mixture, while stirring all the while. Gradually, add egg mixture into the hot soup very slowly, constantly stirring. (Egg may curdle if too fast.) Serve at once. Makes 3 cups of soup.
Prepare cake mix as directed on package. Add 1 1/3 cups of coconut after beating. Bake in a greased and floured 15 x 10 x 1-inch jelly roll pan at 350° for about 20 minutes. Cool in pan 10 minutes. Remove from pan; cool on rack. Place on a serving tray.
Put chicken in cake pan and salt and pepper it. Mix soups and sour cream together and put them on top of the chicken. Then spread mushrooms on top of the soup mixture. Bake at 350° for 1 hour and 15 minutes. Cover with foil.
Cut potatoes into 1/2-inch strips. Rinse in cold water and dry thoroughly before cooking (drying them well is the key to a crispy French fry). In a deep fryer or flat-bottomed wok, fry until halfway done and remove before potatoes start turning yellow. Let them drain. (Fries can be frozen at this point for future use.) When almost ready to serve, finish frying until golden brown and let drain again before adding salt to taste. Serves 4 to 6 (or use 2 to 3 servings and freeze remainder for future use).
Heat corn syrup with sugar until sugar is dissolved. Add peanut butter and butterscotch candy. After the candy has melted, add the Special K cereal. Pour in an oblong pan. Spread candy coating on top. Cut into squares and store in airtight container.
Cook broccoli and chicken. Debone chicken and mix all ingredients together. Cook 40 minutes at 350°. Then sprinkle grated Cheddar cheese over top. Return to oven for 10 minutes.
Saute bacon until crisp; drain on paper towel. Crumble; set aside. Mix ground beef lightly with onion and brown. Add crumbled bacon, tomatoes, tomato sauce and seasonings. Heat to boiling. Prepare corn muffin mix, following label directions for muffins. Spread 1/2 batter evenly over bottom of greased shallow 6-cup baking dish. Spoon hot meat mixture over. Drop remaining batter by tablespoon on top. Bake in moderate oven at 375° for 35 minutes or until top is puffed and golden brown. Bake at 375° for 35 minutes.
In the mixing bowl of a food processor or blender, put the garlic, salt, basil, pinenuts and olive oil and process until smooth, scraping down sides one or two times. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter. Add 2 tablespoons of the boiling water in which the pasta was cooked. If sauce is still too thick, add a little more water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta. When draining the pasta, just before mixing with the pesto sauce, allow the pasta to be moist with water, don't shake out the colander to rid the pasta of all the liquid. Put pesto first in a warm pasta bowl; add the pasta and toss well to coat the strands. Sprinkle with cheese and serve with garlic bread. Serves 4 to 6.
Mix sugar and syrup; bring to boil. Take off heat and mix in peanut butter. Pour over and mix. Put in 9 x 13-inch greased pan.
Cut a 15 in. circle of heavy foil, or use a pizza pan. Make pastry for 2 crust pie. Roll out on foil to fit circle; crimp edges as for pie. Overlap apple slices on top of pastry, covering completely. Combine 1/2 c. sugar, cinnamon and nutmeg and sprinkle over apples. Combine flour, 1/2 c. sugar and margarine till crumbly. Sprinkle on top of apples. Add chopped nuts, if desired. Bake at 450° for 20-25 minutes until crust is brown and apples tender. Top with ice cream if desired.
Wash lettuce and cauliflower; dry well. Tear lettuce into bite size pieces. Break cauliflower into small pieces. Place on top of lettuce. Slice onion and separate into rings; layer on top of cauliflower. Ring pepper and layer on top of onion. Sprinkle on bacon and shredded cheese, then sprinkle on sugar. Use enough mayonnaise to completely cover the top of the salad. Cover bowl and leave in refrigerator overnight. Just before serving, stir and mix well.
Beat dry pudding and pie filling with yogurt and skim milk with a wire whisk or spoon until thickened. Fold in whipped topping and crushed cookies. Pour into prepared pie shell. Freeze at least 4 hours. Remove from freezer about 10 minutes before serving. Top with fresh strawberries and chocolate curls, as garnish. Makes 6 servings.
Preheat oven to 350°. Spray 13 x 9 pan with cooking spray. Mix the squash, Bisquick, grated Parmesan cheese, onion, parsley, vegetable oil and eggs together and spread in the pan. Bake for 25 minutes or until golden brown.
Mix the first 5 ingredients together until blended. Mix the pecans, cinnamon and sugar. Spread half of batter in a well-greased 9 x 13-inch pan. Top with 1/2 sugar mixture, then remaining batter and rest of sugar mixture. Swirl through with knife like marble cake. Bake at 350° for about 35 to 40 minutes. Freezes well.
Beat eggs; stir in sugar. Sift together flour, baking powder and salt. Combine with chocolate pieces, nuts, dates and cherries. Fold in egg-sugar mixture. Turn into greased and waxed paper-lined large loaf pan or 2 small loaf pans. Place pan of water on bottom oven rack while baking cake. Bake cake on top rack at 325° for 1 to 1 1/4 hours. Cool slightly. Remove from pan and cool on rack.
Mix flour, sugar and salt. Cut in Crisco; put water and egg in a cup. Mix together thoroughly. Add to flour mixture. Add vinegar. Mix well. Roll out to fit pie pans. Makes 5 to 6 pie crusts. Freeze dough that is not used.
Chop broccoli in small pieces (frozen broccoli can be used). Add broccoli to chicken broth and bring to a boil. Reduce heat to simmer. Chop onion and celery fine and saute in 1/4 cup butter until soft. Add to broth. Add 2 cups milk and bring to simmer. Do not boil. Thicken with flour and water.
Bring to a boil and add salt. Make regular pie dough, roll out, cut in small pieces and drop in hot berries. DO NOT stir. If juice is not thick enough, stir in 1 tablespoon cornstarch. Cook on low heat just until dough is done.
Mix the first 4 ingredients; let stand in salt water overnight. In morning, drain well. Bring remaining ingredients (syrup) to boil; drop in vegetables. Simmer 15 minutes, then can.
Cream sugar and margarine. Blend eggs, chocolate syrup, flour and baking powder. Spray a 15 x 10 x 1-inch jelly roll pan with Pam. Bake at 350° for 20 minutes or until crust turns loose from sides of pan.
Jello color determines color of the punch. Dissolve jello in boiling water. Add cold water, lemon juice and extract. Using a funnel, pour these ingredients into a gallon container. Add the pineapple juice and shake to mix. Slowly add the ginger ale, leaving some room to expand. All the ginger ale will not fit, but save and add to your punch bowl later.
Cream butter and sugar. Add eggs and beat. Dissolve soda with milk.	Add flour (reserve 1 cup flour), spices and milk (plus milk	or brandy) alternately. Dredge fruit with reserved flour. Add fruit and nuts. Drop by teaspoonful onto baking sheet. Bake 10 to 12 minutes at 300°.