HumbleIntelligence/food-ner-1-Million huggingface dataset:
With large spoon, take 2 or more scoops of vanilla ice cream. Add Nerds, cookies or whatever and stir until mixed well. Add whipped cream on top and serve.
Boil sugar and vinegar for 2 minutes. Let cool and pour over mixed ingredients. Let cool 24 hours in refrigerator.
Put all ingredients in blender. Fill with ice and blend until smooth. Adults may add peach Schnapps.
Mix all ingredients together. Let rise 20 to 30 minutes. Drop into buttered muffin pan. Bake at 375° for 15 to 20 minutes. Makes 2 1/2 dozen.
Cook rice in boiling water for 20 minutes, until the rice is tender. Cook ground beef and onions until the onions are tender and the meat is no longer pink; drain off the fat. Combine cooked and drained rice and ground meat mixture with Worcestershire sauce and seasoned salt. Butter a 3-quart casserole. Place 1/2 of the chopped cabbage for the first layer. Pour 1/3 of the tomatoes over cabbage. Next, place meat mixture and the rest of the cabbage. Press down some and add the rest of the tomatoes. You may sprinkle salt, pepper, Italian seasoning or basil if you desire. Cover and bake at 350° for 1 hour.
Brown beef in a 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan. Layer 3 pieces of uncooked lasagna over sauce. Lasagna will expand to fill empty spaces. Cover with about 1 1/2 cups sauce. Spread 1/2 cheese filling over sauce. Repeat layers. Top with layer of lasagna and remaining sauce. Cover with foil and bake at 350° for 55 to 60 minutes. Remove foil; bake 10 minutes longer. Allow to stand 10 minutes before cutting for easier handling.
Combine all ingredients except croutons with 3/4 cup of butter. Top with croutons and other 1/2 cup of butter. Bake 1 1/2 hours at 325°.
Mix ingredients and bake at 350° for 1 hour or until toothpick inserted comes out clean.
Cream butter; beat in 1/2 cup sugar and egg yolks, one at a time. Mix and sift flour and baking powder. Add alternately with milk to first mixture. Add flavoring. Spread in two shallow cake pans. Beat egg whites until stiff; add cream of tartar and beat in 1 cup sugar slowly. Spread over cakes (leave 1-inch from edge of pan). Sprinkle with chopped nuts or coconut. Bake for 25 minutes at 250°, then 20 minutes longer at 350°. Spread with whipped cream and crushed pineapple.
Mix meat, shrimp, salt, soy sauce, wine and celery or water chestnuts. Place 1/2 teaspoon of filling in center of wrapping. Fold wonton as directed on package. Deep fry. Serve hot. Dip in sweet 'n sour sauce.
Beat eggs. Mix corn and eggs. Add crackers, onion (optional), salt, pepper and milk until creamy. Dot with butter. Bake at 350° for 1 hour.
Saute onions and garlic. Place in a bowl and mix in bacon or ham. Bake one hour at 350 degrees Makes 10-12 servings.
Boil large pot of water and cook noodles approximately 10 minutes. Brown ground beef with onion and bell pepper. Drain beef mixture and add mushroom soup, can of water, Worcestershire sauce, corn and some or all seasonings to taste. Add cooked, drained noodles. Let simmer for about 20 minutes. Top with Cheddar cheese. Let cheese melt and then serve.
In a saucepan, melt the margarine until it is hot. Add the other ingredients in order named, mixing well. Pour batter into rectangular cake pan and bake for 30 to 35 minutes at 325°.
Spray electric grill or skillet with nonstick cooking spray. Preheat. Cook chicken until done. Tear chicken into stringy pieces using a fork. Spread 1 to 2 Tbsp. salsa on a tortilla. Sprinkle with chicken, onion and cheese. Top with a tortilla. Return to grill or skillet. Cook until lightly browned on each side, turning once. Repeat for additional quesadillas. Cut into 4 pieces and serve while hot.
Combine sugar, cornstarch, cocoa, syrup and milk. Cook to soft ball stage. Add remaining ingredients. Beat until mixture begins to harden. Pour into an 8 x 8-inch pan. Let harden before serving.
Mix pudding with milk all at once. Whisk until well blended. Add sour cream and Cool Whip, whisking until blended. (If you want to spread Cool Whip over top of pudding, buy a larger container and keep some aside.)
Combine the first 5 ingredients. Mix salad dressing and sugar; pour over first mixture. Top with Parmesan cheese.
In large skillet, brown hamburger and onions; drain. Stir in uncooked spaghetti and the next 8 ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until spaghetti is tender. Sprinkle with cheese; cover and heat until melted. Makes 4 to 6 servings.
Mix all ingredients. Put in a greased 9 x 11-inch pan. Bake at 325° for 1 hour.
Mix by hand. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Grease and lightly flour 9 x 13-inch baking pan. Melt chocolate and butter; cool. Stir together flour, baking powder and 1/2 teaspoon salt. In a mixing bowl, beat 4 eggs and 2 teaspoons vanilla; gradually add 1 1/2 cups sugar. Continue beating until thick and lemon colored. Add dry ingredients to egg mixture; blend well and stir in chocolate mixture and nuts. Beat cheese and remaining sugar and vanilla. Spread 1/2 chocolate in pan. Pour cheese mixture over; top with remaining chocolate mixture and swirl to marble layer if desired. Bake in a 350° oven for about 45 minutes.
Cook carrots in a small amount of boiling water in a medium saucepan for 12 to 15 minutes, or until tender. Drain carrots and mash. Stir in sugar and next 8 ingredients. Spoon into a lightly greased 2-quart casserole. Bake at 350° for 40 minutes. Garnish, if desired. Yields 10 to 12 servings.
Cream shortening; add sugar, well beaten eggs and milk and mix. Mix together dry ingredients and add small amount to first mixture. Add mincemeat and remaining flour. Drop batter by teaspoonful on greased cookie sheet and bake at 325° until brown.
Spray cookie sheet with Pam. Break up crackers and place on cookie sheet close together. Chop up nuts. Cook butter, margarine and sugar together for 3 minutes. Spread mixture over graham crackers. Sprinkle with nuts. Bake for 7 minutes at 325°. Place on wax paper to cool.
Sift together the flour, baking powder and salt. Set aside. In separate bowl, combine corn, sugar, milk, eggs, onion and green pepper. Stir dry ingredients into corn mixture. Add Tabasco. Grease 8 muffin cups or 1 tray of 8 muffin cups; fill cups 2/3 full. Bake at 350° for 15 to 20 minutes.
Fry hamburger, onion, salt and pepper; set aside. Cook 1 cup macaroni; set aside.
Chop broccoli, cauliflower and onions in bite size pieces. Mix in raisins and nuts; toss.
Combine in a large pot the grits, salt and water. Cook until grits are done; stir often. Add butter or oleo, seasoned salt and cheese. Remove from heat when cheese and butter are melted. Add eggs. Pour into greased pan and bake at 325° until well set. Serves 12 to 20.
Cream all ingredients together and put in the pie shell. Chill 4 to 6 hours, then serve.
Cook broccoli according to package directions. Drain and place in buttered baking dish. Cover with chicken and soup mixture. Sprinkle bread crumbs over mixture and dot with butter or margarine. Sprinkle grated cheese over all and bake at 350° for 20 minutes or until hot.
Bring the first three ingredients to a boil. Add the mixture of the last three ingredients. Boil until the tapioca is clear. Add more tapioca if needed to thicken. I sometimes make a gallon of this and put into pint jars and seal.
Dissolve unflavored gelatin in 1/2 cup cold water. Let stand 5 minutes. Add boiling water. Add sugar and stir to dissolve. Add small can frozen orange juice (12 ounce can) and juice of lemon. Whip pint of whipping cream until stiff. Fold in mixture. Place in 9 x 13-inch pan. Alternate layers, beginning with cake. Chill 24 hours before serving.
In large pan, brown ground meat and onion. Add green beans, tomatoes, soy sauce (until liquid looks brown) and water; bring to boil. Add rice; reduce heat to medium. Cover and cook 20 minutes, until rice is done.
Wash and dry corn. Scrape off kernels then re-scrape with dull edge of knife. Beat eggs and milk together; add corn, sugar, melted butter, salt and pepper. Pour into greased baking dish. Bake at 375° until pudding is just set, about 35 to 45 minutes.
Preheat oven at 350°. Combine dry ingredients. Mix the rest of the ingredients and then combine together. Pour into 9 x 13-inch baking pan. Bake at 350° for about 30 to 35 minutes. Squares are done when knife comes out clean. Allow to cool 1/2 hour before cutting.
Mix flaked tuna, cream cheese, onion, mayo, lemon juice and Tabasco. In saucepan, heat tomato soup with gelatin until dissolved. Add tuna mixture. Pour into greased mold and chill.
Cream sugar, egg whites and margarine together. Alternately add flour and sour cream to creamed mixture; blend until smooth. Add lemon and vanilla flavorings; mix well. Turn into tube pan sprayed with nonstick spray. Bake at 325° for 1 hour and 15 minutes.
Mix dates, soda and water and let cool. Cream shortening and sugar; add beaten eggs. Add date mixture and 1 teaspoon vanilla. Sift flour, cocoa and salt. Stir together. Sprinkle on top chocolate chips and nut meats. Bake 45 minutes in 350° oven.
Fill soup cans with milk. Stir good and let stand with rice about 5 minutes. Place chicken on top. Take margarine and put pieces on top of chicken. Sprinkle on top onion soup mix. Cover with foil or use covered roasting pan. Bake at 350° for 2 1/2 hours. If you want it brown, take the cover off the last 5 minutes.
Mix vinegar, oil, sugar and a dash of celery seed. Add onion rings, then beans. Refrigerate overnight.
Cover bottom of 9 x 13-inch pan with half of crushed nacho chips. Layer the chicken pieces over the chips. Mix soups, chilies, cheeses and sour cream and spread over the chicken. Cover with remaining crushed nacho chips. Top with shredded Cheddar cheese. Bake at 400° until bubbly, 25 to 30 minutes.
Heat oven to 375°. Mix shortening, sugar, egg and vanilla; stir dry ingredients together and blend in. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.
Mix together and chill thoroughly. Use as a salad dressing or substitute for sour cream.
Brown bacon and set aside. Cook onions in drippings. Add seasoning and vinegar. Cook slowly for 20 minutes. Add beans and bacon. Bake at 350° for 1 hour.
Heat oven to 400°. Grease a 10-inch pie plate. Sprinkle meat, cheese, onions and mushrooms into plate. Beat remaining ingredients in blender 15 seconds; pour over all. Bake until golden brown or clean knife cut 35 to 40 minutes. Cool 5 minutes and serve.
Brown sausage and drain well. Mix other ingredients. Add sausage. Refrigerate overnight. Bake, covered, in a 350° oven for 45 minutes. Uncover. Bake 15 minutes at 325°. Serves 8 to 10.
Cook sugar, corn syrup, water and salt to 248°. Cover and boil for 3 minutes. Uncover and place thermometer in pan. Beat egg whites until stiff but not dry. When syrup is 248°, slowly pour about 1/2 of the syrup over the egg whites, beating constantly with the mixer. Cook remaining syrup to 272°.
Put ingredients into blender. Blend on medium speed until smooth. Add more or less of above ingredients to taste.
Place chicken in greased casserole. Season with salt and pepper. Mix remainder of ingredients and pour over chicken. Bake 1 hour at 350°. Serve with rice.
Mix first 4 ingredients in pan. Cook to 240° (soft ball stage). Remove from heat. Add vanilla and stir until it starts to lose gloss. Drop in small portions on wax paper. Work fast!
Make batter with egg, flour, salt and water. Salt and pepper the pork and coat with the batter. Fry until brown. Simmer with little water, covered, about 1 hour while making sauce.
Bake first 4 ingredients at 350° until done, about 30 minutes. When done, punch holes in top of cake while hot. Punch with fork about 2-inches apart. Mix together Eagle Brand and creme of coconut; pour over top of cake. Top with Cool Whip, chopped pecans and toasted coconut.
Cube chicken, mix with green chilies and soup. Line a 13 x 9 inch pan with tortillas, cut in triangles. Pour chicken mixture over tortillas. Bake at 350 degrees for 20 to 30 minutes. Cover with grated cheese and bake until cheese is melted.
Place chicken in casserole dish, skin side up. Sprinkle salt, pepper and paprika over chicken. Mix remaining ingredients together and pour over chicken. Sprinkle parsley flakes and paprika over top. Cover with aluminum foil. Bake at 400° for 1 hour. Remove foil and bake another 10 minutes to brown top. Can be served over rice or noodles with a green vegetable. Makes 3 servings.
Cook meat, onion and pepper in skillet in hot oil until meat is browned. Stir in the remaining ingredients. Cook for 5 minutes, stirring constantly.
Preheat oven to 400°. Toss ingredients together and pour olive oil over to coat. Mix well. Place in baking dish and bake for 45 minutes to 1 hour until done. Stir potatoes every 15 minutes.
Brown meat with onion and garlic in heavy deep pot. Drain. Add seasonings. Top with spaghetti. Pour water and tomato juice over. Cover and bring to a boil. Simmer and stir 15 minutes until spaghetti is tender and meat is done. Add olives. Serve with Parmesan cheese.
Break trout into small pieces. For a smooth spread, put trout, cream cheese, dill, lemon juice, horseradish and salt in food processor and turn on/off several times. For a chunkier spread, mix ingredients in a bowl until just blended. Cover the bowl and refrigerate spread at least 2 hours until firm. Sprinkle with dill before serving.
Cook together	the brown sugar, pumpkin, spices, sugar and milk over	low heat of double boiler until thickened to light custard consistency. Add	gelatin, being sure it is dissolved.	Cool. Beat egg whites with cream of tartar; add sugar slowly. Fold into cooked pumpkin mixture; put in baked pie crust. Let set until firm. Garnish with whipped cream, nuts and maraschino cherries. Double recipe makes 3 pies.
If too thick, add V-8 juice. Simmer 1 hour. Makes a crock-pot full.
Pound chicken or turkey breast until flat. Lay a slice of ham and a slice of cheese over the breast. Roll together and hold with a toothpick. Place in a baking dish. Next, dilute cream of chicken soup with milk (3/4 of the can) and pour over the chicken or turkey breast. Bake for 1 hour at 350°.
Sift dry ingredients. Mix liquid ingredients. Pour liquid into dry mixture and stir until just blended. Place in muffin pans. Bake at 400° for 25 minutes. For sweeter muffins, use 1/3 cup sugar.
In a large bowl, dissolve black cherry gelatin and unflavored gelatin with the boiling water. Add cherry liquid, Port wine, cherries and pecans. Pour mixture into a lightly oiled or sprayed 9 x 13-inch pan. Refrigerate salad until it is firm. Cut in squares with a hot knife. Serve salad on lettuce leaves and top with mayonnaise. Serves 12.
Preheat oven to 350°. Combine water and chocolate syrup. Pour into 2 (8 x 8 x 2-inch) pans or one 13 x 9-inch pan. Sprinkle marshmallows and walnuts over top.
Mix first 5 ingredients in small bowl with your fingers. Add buttermilk and stir. Add melted butter and stir. Pat dough out on a floured board into 3/4 inch rolls. Place in pan. Dough should be very soft. Bake for 10 to 15 minutes at 450°.
Dissolve Jell-O in boiling water. Add sugar, pineapple juice, lemon juice and cold water. Mix well and freeze for 2 to 7 days. Remove punch from freezer approximately 8 hours before time to serve. When ready to serve, mix partially frozen mixture with ginger ale.
Prepare marinade by combining olive oil, wine, garlic, scallion, black pepper and shrimp. Refrigerate for 1 hour. Prepare macaroni. Microwave margarine for 1 minute. Add shrimp marinade. Cover and microwave on High 7 minutes or less, depending on fresh or frozen shrimp. Stir every 2 minutes. Pour over macaroni. Serve with parsley and Parmesan. Serves 2. Prep time: 1 hour and 10 minutes.
Preheat oven to 350°; mix all ingredients together except nuts. After mixing well, add 1/2 pound walnuts, chopped. Grease baking dish (round loaf) and bake for 50 to 60 minutes.
Mix all ingredients well. Shape into meat balls, about the size of walnuts. Brown on all sides, then add to Easy Barbecue Sauce in saucepan. Simmer for 20 minutes.
Mix Bisquick and milk to soft dough. Mix in cheese and knead lightly. Pinch off balls. Roll into sticks. Roll in soup mix to coat and cook on paper towel 6 to 8 minutes or until firm.
Soak tuna in lemon juice in small container overnight. Mix green beans and dressing in small container overnight. Mix other ingredients together. Add tuna and green beans; mix well. Chill until serving time.
Cook macaroni according to directions. Drain. Add remaining ingredients. Chill. Garnishes with additional hard-cooked eggs and green pepper. Makes 6 servings.
Cook squash and onion until tender in salted water. Mash and add all other ingredients except 4 crackers and small amount of butter. Put 4 crackers, broken into crumbs and buttered, on top. Add paprika, Parmesan cheese and fresh parsley on top. Bake at 350° for 30 minutes. Serves 18.
Wash 2 average size ray sweet potatoes and grate; do not peel. Mix all ingredients and place in iron skillet in a 400° oven, stirring occasionally, until well done. Remove from skillet and form into a loaf. Let cool and slice for serving.
Sift the flour, baking soda and cinnamon together. Cream the butter. Add brown sugar gradually; cream well. Blend in vanilla and 2 tablespoons beaten egg (reserve remaining egg). Add dry ingredients and 1/2 cup peanuts; mix thoroughly. Spread or pat dough on greased 14 x 10-inch baking sheet. Brush with remaining egg; sprinkle with remaining peanuts. Bake in preheated 325° oven for 20 minutes on a 14 x 10-inch baking sheet. Do not overbake. Cut or break into pieces while warm. Can be frozen.
Melt chocolate bars in double boiler or in microwave on defrost. Whip the cream. When chocolate is cool, mix in the cream. Pour into graham cracker crust and refrigerate until ready to serve.
Mix pork and shrimp. Fry 2 minutes. Add onions and bean sprouts. Cook 2 minutes. Add soy sauce, salt and sugar. Make rolls, using Chinese skins. Deep fry to golden brown.
Put whole cucumbers in boiling water. Let stand until next day. Pour off water, rinse well and cover with boiling water. Do this for 4 days. Then slice cucumbers. Bring to boil vinegar, sugar, salt and pickling spices. Then pour over cucumbers. Let stand 24 hours. Then bring to boil the whole thing and then can into 7 to 8 pints.
Bring to a boil the sugar and Karo. Remove from fire. Stir in peanut butter and corn flakes. May add a few peanuts if wanted. Mix well and spread on well buttered cookie sheet.
For each serving, place 1 or 2 slices of rye bread on plate and then layer each ingredient on top of each other. Pour dressing on top and serve. Very filling!
Dip chicken in butter and lemon juice. Combine spaghetti sauce mix and bread crumbs. Dip the chicken in this mixture. Bake at 350° for 1 hour. Sprinkle cheese over top and bake 15 minutes until brown. Do not cover.
Cook frozen veggies about 10 minutes and drain well. Drain and rinse kidney beans.
Combine yeast, 1 tablespoon sugar and 1/2 cup warm milk; let dissolve. Add remainder of ingredients, little at a time, until well mixed. Knead. Let rise until doubled. Place dough in 2 loaf pans; let rise until doubled in bulk again. Bake about 40 minutes at 375°.
Cream butter and sugar. Beat in eggs, one at a time. Add sifted dry ingredients alternately with milk. Stir in berries. Grease muffin tins and surface of pan. Pile mixture high in cups. Bake 30 minutes at 375°. Yield: 12 muffins.
Cut each bread slice into 6 cubes. Combine melted butter, Italian seasoning and garlic in small bowl. Lightly coat each bread cube with seasoned butter; set aside. Dip each cheese cube in beaten egg and roll in bread crumbs to coat. Thread bread and cheese alternately onto 6 long or 12 short skewers. Arrange skewers on preheated Crock Grill. Grill 3 - 5 minutes, turning frequently until cheese is hot and bread is toasted.
Cook 1/3 cup chopped onion in a little hot fat until golden. Add bread cubes and seasonings; toss in skillet until bread is lightly toasted. Spread stuffing over steaks and roll as for jelly roll; fasten rolls with toothpicks and lace with string. Roll in flour and brown on all sides in a little hot fat. Season with salt and pepper. Add tomatoes, water, 1/4 cup onion and catsup. Cover; simmer 1 3/4 to 2 hours or until tender. Add green pepper, mushrooms and liquid last 15 minutes. Makes 6 servings.
Microwave first 3 ingredients 5 to 6 minutes, until rice is tender. Standing time: 5 minutes, covered. Mix rest of ingredients. Add to cooked rice. Microwave 5 to 7 minutes. Pour into dessert dishes and chill. Add some Cool Whip to garnish.
Combine all ingredients in a double boiler and cook over boiling water for about an hour, stirring occasionally. This sauce will be thick and will keep for several weeks in refrigerator.
Drain crab meat well. Slice with sharp knife. Mix with cheese, mayonnaise, celery, olives, onion, garlic salt and lemon rind. Butter muffins and top with crab mixture. Place under preheated broiler until cheese is melted and crab meat is hot and bubbly.
Spread cherry pie filling and pineapple in a 9 x 13-inch baking pan. Sprinkle cake mix on top. Make 1/4-inch slices of butter and arrange them over cake mix. Sprinkle nuts on top. Bake for 30 to 40 minutes at 350°.
Boil water and sugar. Add nuts; boil until all liquid disappears, stirring constantly. Takes about 15 minutes of boiling. Put on wax paper or buttered dish.
Cook elbow spaghetti. Drain. Cook chicken, saving broth. Combine all ingredients. Skim fat off broth. Add 1 cup clear broth. Sprinkle almonds over top. Bake at 350° for 1 hour. Add additional broth to casserole, if necessary. Serves 12.
Squeeze juice from lemons for juice (enough to make 1 cup of juice). Pour into bottle with tight fitting cap. Add sugar to lemon juice. Shake the bottle until sugar dissolves. Add water to taste. Shake again. Chill. Float a slice of lemon in each glass. Makes about 6 servings.
Cook sugar, margarine and milk until mixture boils well. Boil 2 minutes. Stir in chocolate chips and oats. Stir until mixture thickens. Drop by teaspoon on waxed paper. Cool. Yields 30 to 40.
Cream together butter and sugar. Add vanilla, flour and chopped nuts. Roll into balls and place on ungreased cookie sheet. Bake at 300° for 30 minutes. Remove from oven. Roll in powdered sugar. Cool. Roll in sugar again.
Layer broccoli, chicken and dressing (1/2) in a casserole dish. Mix soups and milk and pour over layer. Place remainder of dressing over chicken and cook about 30 minutes.
Put stuff in the pan, like spray stuff. Mix up stuff for the dough then put in the chocolate chips. Take a spoon and put cookies on the pan you sprayed. Then you eat the cookies! That's what Nathan and I love most! Yum yum!
Slightly precook ham and onions. Add remainder of ingredients and cook on medium heat for about 30 minutes.
Cook rice into the 2 1/2-quart water until rice is done. Rinse and drain. Cook milk, sugar, butter, cornstarch, eggs and vanilla until thickened pour over rice and use a 4-quart pan.
Mix ground beef with next 8 ingredients. Shape into 1-inch ball. Brown meatballs in melted shortening. Pour off fat. Heat chili sauce and jelly in skillet. Stir constantly until jelly is melted. Add meatballs and stir until coated. Simmer, uncovered, for 30 minutes.
Dip chicken in egg, then flour. In skillet, melt butter and brown chicken 4 minutes, turning once. Stir in golden herb with lemon soup mix, blended with water. Arrange lemon on chicken. Bring to a boil. Simmer, covered, 10 minutes or until chicken is done. Makes 4 servings.
Melt butter until lukewarm. Add flour. Blend with eggs, sugar, coconut and milk; mix well. Pour into unbaked 8-inch crust. Bake in moderate oven for 35 to 40 minutes or until done at 350°.