HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar. Sift flour and baking powder and add to mixture to form dough. Roll into ball and set aside.
Heat oven to 350°. Grease an 8 or 9-inch baking pan. Beat together sugar, butter, peanut butter and egg with mixer until creamy. Add milk and flour until blended. Spread in pan. Sprinkle peanuts and chocolate chips over top. Bake 25 to 35 minutes until knife inserted in center comes out clean. Cool in pan on rack.
Mix together sugar and cinnamon. Mix cream cheese with 1 cup butter and flour. Mix well. Divide dough into 4 balls. Roll one ball at a time onto floured surface. Roll into a circle. Brush with melted butter and sprinkle with 1/4 cup sugar/cinnamon mixture and nuts. Cut into 16 pie shaped pieces and roll from wide end placing point down onto greased cookie sheet.
Brown meat with onion.	Add the rest of ingredients and mix. Simmer for 1 hour.	Fill clean jars. Seal and hot water bath for 20 minutes.
Mix well and pour over cracked ice or blend with ice in a blender for a frozen Margarita. Garnish with a lime wedge.
Rinse and drain black beans. Drain corn. Combine all ingredients and toss well. Serve with tortilla chips, with tacos, or on grilled fish.
Combine all ingredients in mixing bowl. Pour onto greased, hot frypan or griddle or use waffle iron according to manufacturer's instructions. Makes 15 pancakes.
Cook beans; drain. Combine remaining ingredients. Spoon over hot beans. If desired, drain one 4-ounce can sliced mushrooms and brown in butter. Use for trim. Serves 4.
Mix graham cracker crumbs, sugar and melted butter together. Press into a 13 x 9-inch pan; chill. Mix cream cheese, sugar and milk; then add 1 3/4 cups Cool Whip. Spread over the crust. At this point, you can put bananas between this layer and pudding layer. Mix jello and milk; pour over cream cheese layer. Top with 1 3/4 cups Cool Whip. Top with sliced strawberries.
Shred crab in food processor or cut finely. Add thawed, rinsed and well drained shrimp. Add ground or mashed eggs and rest of ingredients. Refrigerate.
Mix all ingredients. Stir 2 teaspoons into a cup of hot water. Stir and Serve.
Spray foil lasagna pan with Pam. Lay bread on the bottom. Spread cheese and mushrooms on bread. Beat eggs, milk, mustard, salt and pepper. Pour in pan. Let pan sit for a few hours or overnight in refrigerator. Bake at 350° for 35 to 40 minutes.
Salt and pepper steak generously. Beat in as much flour as steak will take. Brown in 3 tablespoons fat. Pour sliced sweet onion and bell pepper over steak. Mix together catsup, vinegar and Worcestershire sauce. Pour over onions. Cover. Bake for 45 minutes in moderate oven (300° to 350°). Then add tomatoes. Cook until steak is very tender. Total cooking time is approximately 1 1/2 hours.
Parboil spareribs in salted water for 45 minutes. Mix ingredients in a bowl. Dip cooked ribs in sauce. Pour remaining sauce over all ribs. Bake at 350° for 45 minutes.
In a large, deep saucepan, cook bacon until crisp. Remove. Set aside. Leave 2 tablespoons drippings. Add onion and red pepper; saute for 3 minutes, stirring often. Blend in soup, broth and cream. Add cabbage, cauliflower, broccoli, garlic, salt and pepper. Simmer 10 minutes, just until vegetables are tender. Gradually blend in cheese. Garnish with bacon.
Empty dry cake mix into mixing bowl. Add eggs and pie filling; mix well. Pour half into a 13 x 9-inch baking dish. Sprinkle with half of the cinnamon sugar. Pour in rest of mix; top with rest of cinnamon sugar. Bake at 350° for about 30 minutes.
Brown hamburger and drain. Add whipping cream, Velveeta cheese, chili beans, chili and tomatoes. Cook until smooth. Serve over hot tostados. Top with lettuce and whatever else.
Heat cooking oil 1 inch deep in frypan. Combine all ingredients and beat well. Drop by teaspoonfuls in very hot oil. Fry until brown. Drain on paper towels.
Bake cake mix according to recipe on box. Make holes in warm cake and pour sweetened condensed milk onto cake in pan. Then pour pina colada mix on top of that. Let cool, then put Cool Whip on top. Sprinkle with coconut. Leave cake in pan to cool.
Combine cranapple juice, spices and brown sugar in saucepan. Add pears and bring to a boil. Simmer gently 1 hour. Cool and refrigerate pears in juice overnight.
Brown beef and onion in a frypan. Stir in chili mix. Add tomato paste and canned tomatoes; simmer until mixture thickens. Add pinto beans and boil for 10 minutes. If desired, extra chili powder may be added for extra hot chili.
In medium size pot, empty cans of soup. Add milk, salt, pepper, butter and just the juice of the clams. Put clams aside. Heat on medium, stirring constantly until it bubbles; reduce heat. Dice clams and add, then cook until soup is hot.
Boil potatoes until done; cool and cube in a bowl. Add eggs, celery, onion, bell pepper, sweet relish, salt and pepper. Mix; add mayonnaise and mustard. Potatoes may vary so more Miracle Whip may be added. Garnish with paprika. Serves 6 to 8.
Mix well. Pour 1/2 contents into Pyrex baking dish (9 x 13-inch). Let remainder set at room temperature. Place in refrigerator until molded. Top with 16 ounces sour cream and 1 cup chopped pecans. Add remaining mixture and place in refrigerator until molded.
Drain pineapple (save juice). Mix pineapple with marshmallows and sit aside in fridge.
Mix all ingredients except butter and pour into a 10-inch lined pastry dish. Dot with butter and place top crust on. Bake at 450° for 45 to 50 minutes.
Brown ground meat with onion; drain. Mix soup, sauces and chiles with meat mixture. Layer three times: chips, meat and cheese. Bake in 350° oven 45 minutes to 1 hour.
Mix all ingredients (except muffins) together. Spread on English muffins and freeze. Whenever you need them for a party or get-together, remove from freezer and place into a 450° oven for 10 minutes, then put under broiler until brown.
Preheat oven to 425° and sprinkle a baking sheet lightly with flour.
Grease a 9-inch spring-form pan; sprinkle graham cracker crumbs. Sieve Ricotta cheese into large bowl. Add cream cheese. Beat on high speed. Beat in sugar, then eggs. Reduce speed. Beat in cornstarch, lemon juice and vanilla, then margarine and sour cream. Pour into prepared pan. Bake at 325° for 70 minutes until firm. Turn oven off; let cake stand in oven for 2 hours. Remove and chill. Remove sides of pan. Makes 12 servings.
Put dry ingredients in bowl with nuts. Mix well. Melt butter in pan. Remove from heat and add sugar. When cool, add eggs and vanilla. Add flour mixture a bit at a time. Add half chocolate chips to mixture and place in 9 x 12 x 2-inch pan. Sprinkle remaining chocolate bits on top. Bake at 350° for 25 minutes. Cool in pan. Cut in squares.
Brown beef and onion then drain. Stir in water, bay leaf, salt, pepper, undrained tomatoes and the season mix from Hamburger Helper box. Break tomatoes up with a fork. Bring to boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes stirring occasionally. Add in noodles and vegetables; cover and cook 10 minutes.
Combine all ingredients until dry ingredients are moistened. Drop batter by tablespoonfuls into deep, hot oil, fry only a few at a time, turning once, 3 to 5 minutes or until hush puppies are golden brown. Drain on paper towels. Yields about 1 1/2 dozen.
Place whole cucumbers in a glass or stoneware jar; cover with boiling water. Let stand overnight; drain. Repeat 3 times. On the fifth day, drain and slice in 1/2-inch pieces. Combine sugar, spices, salt and vinegar; bring to a boil. Pour over pickles; let stand for 2 days. On the third day, bring to a boil and pack in hot jars and seal.
Put ham in shell first. Then add broccoli and cheese. Mix heavy cream and Egg Beaters. Pour into pie shell. Place sliced tomatoes on top. Bake at 350° for 55 minutes.
Place potatoes on bottom and sides of 9 x 13-inch baking dish. Bake at 400° for 10 minutes. Mix together beef, broccoli and 1 can onions. Spread over potato shell. Combine soup, milk, 1/2 cheese and seasonings in small saucepan; heat. Pour over beef mixture. Bake, covered, for 20 minutes at 400°. Top with 1 can onions and remaining cheese. Bake until cheese is melted and onions are brown, approximately 15 minutes. Makes 6 servings.
In a large bowl, combine all the ingredients listed except the party rounds. Cover the top of each round with the spread and broil in oven until the spread is hot and starts to bubble. Serve immediately. Makes 4 cups. Makes a nice gift and freezes very well.
Chop and mix all ingredients together. Bring to a boil; let cook for about 5 minutes. Add 2 heaping tablespoonfuls salt. Put into jars and seal. You can make salsa to whatever consistency you like by the way you prepare your tomatoes.
Mix together with fork to make dough. Roll out thin and cut into strips. Drop in boiling broth. Cook until done.
Mix all ingredients together and put in a large baking dish. Put strip of pork or bacon on the top. Bake at 350° for 10 to 15 minutes, then at 250° for 45 minutes.
Cook spaghetti; drain and rinse in cold water. In large bowl mix spaghetti, bell pepper, red onion, cucumber and tomato. In large cup, combine vinegar, oil and salad seasoning. Stir well and pour over spaghetti mixture. Refrigerate, stirring every few hours. Best if made a day early so all ingredients marinate.
Bring syrup and sugar to a boil. Remove from heat. Add peanut butter, mixing well to melt peanut butter. Add corn flakes; stir to mix well. Drop by spoon onto waxed paper. (I just spread into a greased pan and cut into pieces when cool.)
First, mix together first 3 ingredients; if dry, add a little milk. Chill for 1 hour; form into balls.
Wash and slice tomatoes into 1/2-inch slices. Dredge thickly with flour. Fry in hot oil, browning well on both sides. Drain; place on serving dish and sprinkle with salt and pepper. Add butter to pan fryings; blend in flour and add milk. Cook until thickened, stirring constantly. Pour over tomatoes and serve.
Bake the cake according to directions using a 9 x 13-inch pan. Let cool. Combine sugar and pineapple, heating and stirring, until sugar dissolves.
Combine oil and sugar; heat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients. Stir up potatoes, nuts and vanilla. Mix well. Beat egg whites until stiff. Fold into mixture. Bake in greased and floured pan at 350° for 30 minutes. Best for layer cake.
Cook potatoes with jacket on. Peel and slice and place in baking dish. Sprinkle onion, salt and pepper over potatoes. Combine cottage cheese and sour cream and spoon over potatoes. Top with Cheddar cheese and sprinkle with paprika. Bake in 350° oven for 20 minutes. Serves 8.
Saute beef in 1/2 of oleo in heavy skillet. In another skillet, saute with remaining oleo, mushrooms, onions and garlic until clear. Combine with beef. Add catsup, vinegar and sour cream. Cover and simmer 1 hour. Serve on hot rice or noodles.
Bring water, vinegar and salt to a boil, then cool. (Best done the night before.) Fill quart jars with fresh crisp cucumbers (whole). Add alum, dill and garlic to jars. Add pickling syrup and seal. Wait 2 weeks, preferably 6, before you sample, to give the pickles a chance to reach their flavor peak.
Mix dry Jell-O and Cool Whip together. Add pineapple; mix well. Add cottage cheese; mix well. Chill for 1 hour and serve.
Arrange cooked broccoli in greased 11 x 7-inch casserole dish. Combine mayonnaise, lemon juice and soup. Slice chicken and arrange on top of broccoli. Pour sauce over chicken. Top with cheese and then buttered crumbs. Bake at 350° for 25 to 30 minutes. Serves 6 or more.
Drain and flake fish. Add all ingredients except flour and oil. (More wheat germ may be added if mixture is too wet.) Form into six 2-inch patties. Roll in flour and fry in a small amount oil (approximately 1/2 inch in skillet). Drain.
Boil potatoes in their skins until tender. Let cool, then peel off skins and shred potatoes in shredder. Mix with soft butter, sour cream and shredded Cheddar cheese. Stir all together with onion. Put mixture in a long, glass pan. Bake at 400° for 45 minutes.
Grind up vegetables. Put in pan and add the rest of ingredients. Cook about 1 3/4 hours or until it thickens.
Sear meat. Drain off fat. Add tomato sauce and beer. Stir in all ingredients except flour. Cover pot and simmer 30 minutes. Stir occasionally. Stir flour into warm water to make a thick flowable paste. Add to chili. Simmer additional 15 to 20 minutes. If desired, add beans now.
Pound and flour meat. Saute in olive oil until golden brown. Season with garlic salt and pepper. Set aside. In pan over high heat, add wine, garlic and oregano. Sprinkle flour and blend. Add mushrooms and stir until mushrooms are covered. Add chicken and turn until covered with sauce. Serve immediately.
Grease a 9 x 9-inch glass dish. Place pie filling on the bottom. Crumble cake mix on top. Sprinkle pecans over cake. Drizzle butter over all. Bake at 350° for 1 hour. Serve warm or cold with whipped cream.
Drain spinach and squeeze dry with paper towel; set aside. Cut rolls in half lengthwise; spread with 1/4 cup softened margarine. Saute onion in 1/4 cup melted margarine. Add cheese roll, stirring until cheese melts. Remove from heat; add spinach, Worcestershire sauce and pepper, stirring well. Spread spinach mixture on bread, sprinkle with Mozzarella cheese. Bake at 350° for 8 minutes or until cheese melts. Serve immediately. Yields 12 servings.
Heat oven to 350°. Grease 8 x 8-inch square cake pan. Melt butter or shortening over low heat or in microwave. Add brown sugar. Cool. Stir in egg. Sift flour, baking powder and salt. Add to sugar mixture. Stir in vanilla and nuts. Bake about 25 minutes. Cut while still warm.
Stir grits into boiling water. Add salt. Return to a boil. Reduce heat and simmer 4 minutes, stirring frequently, until thickened. Remove from heat. Add butter, cheese and hot sauce, stirring until butter and cheese melts
Get a glass pie pan. Put your pie at the bottom and then put the peeled apples, the spice and milk in this order. Then make dough.
Combine all ingredients and place in a 9-inch cake pan sprayed with Pam. Bake at 350° for 25 to 30 minutes or until done. Let cool and spread on Cream Cheese Frosting.
Soften yeast in small amount of buttermilk heated to lukewarm. Add remaining buttermilk and salad oil. Beat in the 3 cups of flour; add sugar mixed with salt, soda and baking powder. Add remaining cup of flour and knead on lightly floured surface. Grease top of dough and place in refrigerator until ready for use. About 2 hours before baking, form into rolls. Let rise 1 1/2 hours. Bake at 400° to 425° for 20 minutes. Makes 24 rolls.
In pan over medium heat, combine vinegar, lemon juice, honey, ginger, garlic and soy sauce. Add shrimp and bring to a boil. Stir for 3 to 5 minutes and remove from heat. Lift out shrimp with slotted spoon, reserving liquid. Cover and refrigerate shrimp. In separate pan, cook fettucine for 15 minutes and drain. In large bowl, combine pasta, reserved liquid, shrimp, sesame oil, onions and lemon peel. Mix lightly. Cover and refrigerate 2 to 3 hours.
Preheat oven to 350°. Grease 2-quart casserole with butter or cooking spray. Cook broccoli, cutting extra large pieces. Mix broccoli, soup, cheese, beaten egg, milk, mayonnaise and horseradish. Spread mixture into greased casserole. Mix melted butter with cracker crumbs and sprinkle evenly over top of mixture. Cook at 350° for 45 minutes. Serves 6 to 8 people.
Combine first three ingredients until creamed (best if mixer is used). Add sifted flour and sifted baking powder with salt to creamed mixture. (I refrigerate a few hours or few days.) Take out and roll on floured pastry cloth. Cut into desired shapes and bake on 350° until very lightly browned on bottom, 5-7 minutes. Makes about 6 dozen cookies.
Mix ingredients together; pour into a greased loaf pan. Bake at 350° in oven for 35 minutes, or until firm and light brown on top.
Mix first 6 ingredients. Place in 13 x 9 x 2 dish. Cover with cornflakes. Bake at 350° for one hour.
Combine the thawed and drained vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimiento and 1/2 can of French fried onions. Pour into a 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Uncover and bake for 5 minutes longer. Makes 6 servings.
Cut turkey necks up and flour lightly. Saute in butter until brown. Combine turkey and broth and simmer covered for 40 minutes. Add remaining ingredients, except parsley. Simmer for 20 minutes more. Add more broth if desired and sprinkle with parsley. Serves 2 to 4.
Brown meat in oil. Add tomato juice, tomato sauce and dry spaghetti mix. Bring to a boil and simmer 10 minutes. Mix the 3 cheeses together.
Fry sausage, drain and spread on paper towel to cool well. Break into small pieces. Roll 1 loaf of bread at a time on unfloured surface, then roll up tight like a jelly roll. Pinch seam together, brush with melted butter and put, seam side down, on a cookie sheet. Cut slits on top of loaf. Let rise. Bake at 350° for 30 minutes. Do second loaf, let cool and slice.
Place a grape leaf in bottom of each quart jar. Fill with cucumbers. Add the spices in each jar. Boil the vinegar, water and salt. Pour over cucumbers and spices. Seal.
Melt chocolate and margarine over hot water. In separate bowl combine eggs, sugar, milk; add vanilla and blend thoroughly. Add chocolate and margarine mixture. Turn into greased pan and chill.
Peel and slice eggplant in thick slices. Brown in drippings or butter. Lay on plate. Mix onions, green pepper, and tomatoes in frying pan. Add small amount of flour. Season with salt, pepper, and oregano. Fill casserole with alternating layers of eggplant and tomato mixture. Bake in uncovered dish at 350° for 1 1/2 hours. Yield: 6-8 servings.
Cook noodles in salted boiling water. In a greased casserole alternate a layer of noodles, cottage cheese, Mozzarella cheese and sauce. Bake at 375° for 30 minutes.
Cut up peppers. Cook hamburg; drain and set aside. Saute onion and celery in butter until tender. Add tomatoes, garlic, basil, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered, for at least 10 minutes. In bowl, combine egg, remaining salt and pepper and Worcestershire sauce; beat with spoon to blend. Mix hamburg, egg mixture, rice and tomato mixture. Add cut up peppers. Place in a 9 x 12-inch pan. Bake, covered, at 350° for 1 hour.
Line a cookie sheet with foil. Place crackers in a single layer on the foil. Melt butter and sugar together and pour over crackers. Bake at 400° for 10 minutes. Cover with chocolate chips. Using a spoon spread the chocolate as it melts. Sprinkle with pecans and freeze for 1 hour. Break into pieces and store in a tin in the freezer.
Cream butter and sugar well. Add hot applesauce. Add next 8 ingredients. Dissolve baking soda in hot water. Add to cake mixture, stir quickly. Pour into 1 greased tube or 2 loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Saute onions. Add snap beans and cook for 15 minutes. Pour into baking dish. Melt cheese with cream of mushroom soup and Ro-Tel. Pour over snap beans. Add Italian bread crumbs on top of casserole. Bake at 350° for 1 1/2 hours.
Place potatoes, broth and water (if needed) to cover potatoes in pot. Bring to boiling. Lower the heat and simmer 5 minutes. Drain. Save broth for soup. Transfer potatoes to bowl. Heat olive oil in saucepan over low heat. Whisk in flour. Heat 1 minute. Add milk, stirring to thicken. Remove from heat. Stir in cheese, onion, salt and pepper. Add to potatoes. Stir gently. Pour in casserole dish. Bake 45 minutes at 350° or until potatoes are tender. After 30 minutes baking, sprinkle on crumb topping:
In large bowl, mix ingredients. Pour into three pans. Bake at 350° for 30 minutes. Cool.
Shell the shrimp. Devein the shrimp by making a shallow incision in back to lift out dark substance. Wash and combine with salt. Leave for 15 minutes. Blend coconut, coriander seed and water at high speed until pureed. Extract water on paper towel. Discard pulp and put coconut mixture aside. Heat the vegetable oil. Drop in vegetable oil and cook for 30 seconds until shrimp are pink. Add ginger, oil and garlic; fry 1 minute. Add onions; fry for 7 to 8 minutes, until brown. Add spices; stir for 1 minute. Add shrimp marinade. Return shrimp to skillet. Return coconut mixture. Reduce heat and top with 2 tablespoons of coriander and cover.
Mix ingredients together and bring to a boil then pour over the gallon of cucumber and onions. Keep in the refrigerator.
Brown ground beef and drain. Put in crock-pot. Add remaining ingredients. Stir frequently. Heat until cheese is melted. Serve with tortilla chips.
Wash and sort peas. Place in a large pot and add water; bring to a boil and simmer 2 minutes. Remove from heat; cover and let stand for 1 hour. Add ham bone, vegetables, bay leaf and thyme. Heat to boiling; reduce heat and simmer, covered, for 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. Return meat to soup. Season with salt and pepper to taste. Makes 2 quarts.
*If using self-rising flour, decrease soda to 1/2 teaspoon.
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs and water, beating well. Combine dry ingredients; add to creamed mixture. Stir in peanut butter. Shape in 1-inch balls. Place 3 inches apart on ungreased cookie sheets. Dip a fork in water to flatten cookies to 1/4-inch in a crisscross pattern. Bake at 375° for 10 to 12 minutes. Remove to wire rack. Cool completely. Yields about 8 dozen.
Microwave the spinach for 2 1/2 minutes on High. Drain the excess liquid. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray. Combine the egg substitute, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 360° for 20 minutes, until a knife inserted in the center comes out clean.
Mix the children and dogs well together. Put them in a wheat field. Stir gently. Pour the brook over the pebbles. Sprinkle field with flowers; spread over all a deep blue sky, and bake in sun. Yield: 1 quart laughter. When brown, set away to cool in bathtub. Let rest.
In large saucepan, saute onion and pepper in grease. Add tomatoes, flour, chili powder and green chiles. Stir and cook until thickened. Add Velveeta cheese and stir on low heat until cheese melts. Serve with nacho chips. Makes about 5 cups. Freezes well!
Dissolve gelatin, Kool-Aid and sugar in boiling water. Add cold water. Put in Dixie cups. Freeze. Place popsicle sticks in after about 1 hour.
Crumble and brown meat with onion and garlic. Drain off excess fat. In a slow cooking pot, combine all ingredients and cook on low for 6 to 8 hours. Serve over hot spaghetti.
Mix first four ingredients together. Fold in Cool Whip. Sprinkle with Reese's pieces.
Mix pretzels, melted butter and 2 tablespoons sugar together and press into a 9 x 13-inch pan. Bake at 375° for 8 minutes. Cool.
Butter in bottom of pan. Five or 6 slices apples on top of butter. Mix remaining ingredients together and put on top of apples. Bake at 350° for 25 to 30 minutes.
You will also need 6 (18 x 12-inch) pieces of heavy-duty foil.
Use 1/4 cup flour to roll dates (chopped) and nuts in. Cream the butter and sugar. Add eggs. Beat until fluffy. Add orange rind. Sift flour and soda together and add alternately with milk, beginning and ending with flour. Fold in dates and nuts. Bake in tube pan at 300° for 1 hour. Mix juice of 2 oranges and 2 tablespoons grated rind with 2/3 cup sugar. Dissolve. Pour over warm cake. Cool in pan.
Grease pan with Pam. Line large oblong casserole with dried beef. Roll each chicken breast and wrap with slice of bacon. Place chicken on top of beef.
In a large saucepan, brown hamburger, green pepper and onion in margarine; drain well. Add water, Worcestershire and catsup to the hamburger mixture and simmer. Serve on warm hamburger buns. Serves 8.
Combine Jell-O and boiling water. Stir well. Add Coke and let set up a little. Add cherry pie mix. Stir and let set.
Cook spaghetti and chicken pieces in broth. Mix all ingredients and bake for about 45 minutes to an hour.