HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and cornstarch. Add water slowly, stirring sauce constantly. Boil over low flame until thickened (5 minutes). Remove from fire and add remaining ingredients. Beat in 1 egg.
Mix all ingredients, then sprinkle 1 small box Jell-O in it (any flavor) and chill.
Mix sugar and flour. Cream with butter. Add eggs and remaining ingredients. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Dissolve yeast cake in lukewarm water. Stir and mix well the remaining ingredients. Cover and refrigerate. When ready to bake, pinch off balls and put in greased pan. Bake at 450° for 15 to 20 minutes.
Mix ingredients well in blender. Pour into a greased 9-inch pie pan. Let stand 5 minutes. Sprinkle with 1 cup coconut and bake at 350° for 40 minutes.
Fry hamburger; drain. Drain kidney and butter beans. Mix together the beans, hamburger, sugar, catsup, mustard and vinegar and put into greased baking dish. Bake 1 to 1 1/2 hours in a 350° oven. Serve. Good on hot dogs, too.
Combine flour, soda, salt, baking powder, cinnamon and nuts. Beat eggs lightly in large bowl until creamy. Stir in zucchini and pineapple; add dry ingredients. Stir just until damp. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Combine all ingredients except milk, spinach and grated cheese in a large soup pot. Cover and simmer for about 25 minutes until vegetables are tender. If you wish, puree in a blender, 2 cups at a time, and return blended soup to the pot. Add chopped fresh spinach if you wish. Add milk. Cook over low heat until heated through. Top individual servings with grated cheese.
Brown meat; add seasonings. Stir in soup and pickle relish. Simmer 10 minutes. Spoon over toasted split muffins. Serve immediately.
Brew tea bags using package directions. Add fruit juices and enough water to measure 1 gallon. Garnish with fresh mint. Yields 1 gallon.
Place shrimp, cheese and olives in large shallow dish. In small bowl or jar, mix remaining ingredients except salami and pepper. Pour over shrimp mixture. Cover; refrigerate 6 hours, stirring occasionally. Add salami and pepper; toss. Drain. Refrigerate leftovers.
Mix well and bake in Bundt or angel food pan at 325° for 1 hour and 20 minutes.
Take your favorite holiday cookie cutters (metal works the best) and cut out shapes from bread, bologna and cheese. Make into sandwiches.
Prepare tube pan. Mix all ingredients, except pineapple and pecans; add these last. Bake in cold oven at 350° for 1 hour and 20 minutes. Time may vary with ovens.
Soak bread in 1 cup water in large bowl for several minutes. Mash with fork. Add ground beef, onion, parsley, cheese, egg, salt and pepper; mix well. Place in baking dish. Dot with butter. Bake at 350° for 1/2 hour. Pour tomato sauce over meat loaf. Sprinkle with oregano. Bake 20 minutes longer.
Mix first 4 ingredients and add flour, soda, salt and pineapple. Bake in large pan at 350° about 40 minutes. Leave in pan.
Mix all ingredients together and bake in floured tube pan at 350°. Check between 45 minutes to 1 hour.
Mix flour, sugar, poppy seed, baking powder and salt. Combine eggs, milk, oil, vanilla and almond flavoring together. Add to dry ingredients and stir until just moistened. Grease and flour 2 (8 x 4 x 2-inch) loaf pans, or fill muffins 3/4 full. Bake loaves at 350° for 75 minutes; cover the last 15 minutes. OR bake muffins at 400° for 12 to 15 minutes, until tops are brown.
Layer ingredients as listed above on large serving plate. Serve with crackers, chips or Doritos.
Cook vegetables in broth. Debone chicken, cut in pieces. Add soup and cheese. Cook slowly until cheese melts.
Preheat oven to 350°. Crumble 2 Pop Tarts and place on bottom of baking pan. Add pie filling. Top with remaining crumbled Pop Tarts and dot generously with butter. Bake at 350° until bubbly.
Combine sugar, water, cornstarch and salt in a saucepan and heat on medium-high until clear. Reduce heat to low; add Jell-O and cook until dissolved. Remove from heat and cool slightly. Place berries in pie shell and slowly pour Jell-O mixture over berries. Refrigerate and add whipped topping before serving. (May use blueberries and/or peaches with appropriate Jell-O.)
Make a dough out of the Bisquick. Roll out like a jelly roll. Put cinnamon on the dough. Cut apples into small pieces; put on dough. Then roll like a jelly roll; put into a deep dish. Cut across with a knife. Then mix butter, water and sugar. Bring to a boil. Pour over apples. Put in oven at 375°. Cook until brown.
Mix sweetened condensed milk with lemon juice. Mix well. Add pineapple and nuts. Fold in Cool Whip. Pour into graham cracker crust and chill for at least 2 hours.
Remove stems from 12 or more huge fresh mushrooms. Chop for salad or add to stuffing mixture for volume. Pour melted butter into 7 x 11-inch pan and place mushrooms in one layer. Mix stuffing ingredients. If more volume needed, add croutons or chopped mushroom stems. Stuff tightly into mushrooms. Put dab of butter in center and arrange croutons around top. Bake in moderate oven (350°) with foil, covering pan tightly.
Bring to boil margarine, water and cocoa. In bowl mix remaining ingredients. Add hot chocolate mix to the bowl. Pour into greased jelly roll pan. Bake at 375° for 20 to 25 minutes.
Mash yams; stir in butter. In separate bowl, beat eggs. Add sugar; beat thoroughly. Add milk, molasses, salt, cinnamon, nutmeg and cloves; beat until well blended. Stir mixture into mashed yams. Turn into buttered casserole dish. Bake, covered, for about 50 minutes, or until heated throughout. Makes 6 to 8 servings.
Wash and slice zucchini, chop onion and garlic and boil in kettle with enough water to cover for 20 minutes until tender. Add tomatoes, chopped chiles and corn. Cook until corn is tender. Add all the cheese and cook until melted. Makes a Dutch oven (big kettle) full. Serve with flour tortillas or crackers.
Distribute ham and cheese evenly in the bottom of the pie shell; set aside. Mix eggs and milk in a bowl with a wire whisk until thoroughly blended. Add spices and mix again. Place pie shell on oven rack and pour custard over to prevent spilling. Bake at 375° for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 4 to 6 people.
Combine all ingredients in large mixing bowl. Blend and then beat at medium speed for 2 minutes. Pour into greased 10 in. tube or bundt pan. Bake at 350 degrees for 50-55 minutes. Sprinkle powdered sugar on top.
Soak beans overnight in water to cover. Next day, add remaining ingredients and bake, covered, at 250° for 6 to 8 hours.
Mix all together. Drop by spoonfuls. Bake at 350° until brown around edges.
Saute bacon and onions. Add ground meat and brown. Cook macaroni; drain and rinse. Add meat mixture, salt, pepper, tomatoes, tomato paste and peas to macaroni. Place in baking pans. Bake at 350° for 40 minutes.
Season beef. Brown in oil. Drain excess fat. Top with onion and ketchup. Cover. Braise on simmer 5 hours. A rich, tomatoey gravy will develop.
Preheat oven to 350°. Blend cheese, 1 tablespoon butter and milk until smooth. Add chicken, onion, salt and pepper. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull four corners of dough to top center over chicken mixture and twist slightly. Then seal edges. Brush with remaining butter. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.
Put in crock-pot and heat until well blended. Serve on tortilla chips or whatever. Good served over mashed potatoes.
Mix all ingredients and make into small balls. Bake on a cookie sheet at 350° for 15 to 20 minutes or until done.
Pour crushed pineapple into a 10 x 14-inch pan. Spread pie filling over pineapple. Cover with cake mix. Pour margarine on top of cake mix and sprinkle with chopped nuts. Bake at 350° for 30 to 35 minutes or until brown.
Cream sugar and butter. Beat eggs well. Add corn syrup to eggs, beating constantly. Combine eggs and syrup with creamed mixture. Add pecans. Pour into unbaked pie shell. Bake at 300° for 1 hour.
Melt chocolate over low heat. Add milk and salt. Remove from heat, add nuts and vanilla. Spread into waxed paper lined 8 or 9-inch square pan. Chill 2 hours until firm. Turn onto cutting board. Peel off paper and cut into squares. Keep refrigerated.
Place meat slices on 1/2 of the fry bread. Add cheese, lettuce, tomatoes, onions and green chili. Fold over other 1/2 of fry bread and secure with toothpicks. Serve with garnishments and chips.
Preheat oven to 450°. Spray baking sheet with nonstick vegetable coating.
Put mixture in the orange shells; place a marshmallow on the top and place on a cookie sheet. Bake at 375° until marshmallow browns.
Bake at 325° for about 25 minutes in a 14 x 10 x 2-inch pan.
Cream	first	four ingredients. Combine remaining ingredients and add to cream mixture. Roll in a ball and roll in granulated	sugar.	Place on greased cookie sheet and bake at 375° for 10 minutes.
Mix together and roll into balls. Dip in almond bark or 2 pkg. chocolate chips and 1/4 lb. of paraffin. Makes 5 dozen.
Cream butter and sugar. Add 1 cup flour, working in well. Add remaining flour, salt, vanilla and pecans. Blend well. Form into 1-inch balls and place on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Roll in confectioners sugar while hot.
Cream sugar, oil and powdered sugar. Add soft butter, eggs, flour which has been sifted with soda, cream of tartar and salt. Mix well. Add vanilla. Chill. Make inch ball, then flatten. Put on greased cookie sheet. Bake at 350° for 10 to 15 minutes, until light brown.
Put apple juice, cornstarch and apples into a pan. Heat; let thicken. Pour into unbaked pie shells. Put 3 or 4 slices of margarine on top. Take another pie crust and put on top. Punch holes in top crust. Bake in a 350° oven until done.
Lay fillets in baking pan and sprinkle with paprika. Melt butter and combine with rest of ingredients. Pour over fish. Bake at 375° for 15 minutes, or until flakes easily.
Lightly mix beef, crumbs, onion, egg, salt, pepper and 1/2 cup tomato sauce. Shape into loaf. Place in shallow pan. Combine remaining tomato sauce with rest of ingredients. Pour over loaf. Bake at 350° for 1 hour. Baste several times.
Cut tomatoes and green peppers into bite size pieces. Place all ingredients except tomatoes and meat in pan. Mix well. Bring to boil; add meat and tomatoes. Mix thoroughly and cook 3 minutes. Serve over rice. Serves 4.
Cut and discard seeds of cucumbers. Dice. Cut and dice onions and peppers. Combine vegetables and stir in salt. Let stand overnight. Rinse, drain and rinse again. Combine turmeric, spices, sugar and vinegar. Add to vegetable mixture. Cook until transparent (about 20 minutes). Seal in jars. Makes 6 pints.
Line jelly roll pan with foil or spray Pam. Line crackers in bottom of pan. Boil brown sugar and butter for 3 minutes. Pour over crackers; bake for 5 minutes at 350° or until crackers float to the top of pan. Take from oven and sprinkle with milk chocolate chips. Spread on top and sprinkle with nuts.
Cream softened cream cheese; add salsa. Refrigerate and serve with any kind of chips.
Combine the beef, bread crumbs, green pepper, mustard, garlic salt, salt, pepper, egg and catsup. Mix well; shape into 16 balls, allowing 3 to 4 tablespoons per ball. Place a cheese cube in the center of each meatball, shaping the beef mixture around the cheese. Brown the meatballs in vegetable oil, then pour off the drippings. Add the tomato sauce, then cover tightly and simmer for 20 minutes. Remove cover and continue simmering for 5 to 10 minutes or until sauce is slightly thickened. Serve over spaghetti, if desired.
Heat oven to 350°. Generously grease and flour two round 9-inch pans (cake) 1 1/2 inches deep or a 9 x 13-inch pan. Beat eggs with mixer until very light and lemon colored. Beat in sugar, salt and vanilla. Beat in butter in milk mixture (boiling).
Grind ham and add enough Miracle Whip to make a ham salad. Grate Cheddar cheese. Split English muffins in half. Spread each half with cream cheese, ham salad and top with grated cheese. Place under broiler until cheese melts. Enjoy.
Take label off milk can. Lay on side in a boiler pan and boil for 4 hours. Take out of water and leave in can. Cool overnight on counter. Open can. Pour in pie shell. Cover with Cool Whip and sprinkle with chocolate chips.
Gas Grilling: Combine tomato sauce, olive oil, orange juice, vinegar, oregano, salt and garlic; pour over chicken in shallow dish. Cover and refrigerate overnight; turn occasionally. Drain; save marinade. Preheat both sides of gas grill on high for 10 minutes. Turn both sides to low. Place chicken on grill; close hood and cook 45 to 50 minutes. Turn and baste often. Just before serving, brush with mixture of honey and mustard. Makes 6 servings.
Mix apples and sugar (white). Place in buttered baking dish. Stir sugar, flour, nutmeg and cinnamon with melted butter. Crumble mixture over top of apples. Bake at 350° for 30 to 35 minutes or until apples are soft. Best served when warm.
Saute zucchini and onions in margarine (covered with lid). When tender, remove lid. Add chopped tomatoes and cook until heated through. Place on serving dish and sprinkle with cheese.
Using low heat, stir constantly. When melted, remove from heat and stir in 1 teaspoon green food coloring and the vanilla. Add more food coloring if desired. Stir in corn flakes. Drop mixture onto wax paper, 1 tablespoon at a time. Decorate with red cinnamon candies. Let stand 30 minutes, until cool.
Cream oleo and cream cheese until blended. Add flour and salt. Mix well. Let stand for one hour. Double this as filling will make 48 pies in little pans.
Boil noodles, drain well. Beat eggs and sugar. Add melted butter. Mix well with all other ingredients. Add crumbled cornflakes as topping. Bake 45 minutes to 1 hour at 350°. Cut into squares when cool.
Mix together cake mix, melted butter and light cream. Bake 1/2 this batter for 10 to 12 minutes. Sprinkle chocolate chips and nuts. Pour over caramels and 1/3 cup light cream. Melt caramels with cream, stir thoroughly. Add 2 tablespoons light cream to remaining batter. Carefully spread rest of batter over caramel mixture. Bake 15 to 18 minutes. Do not overbake. It should be moist. Let cool completely before cutting.
Put everything together except sugar, then sprinkle sugar over the top. Cover and refrigerate for 24 hours. Mix and serve.
Drain this fruit (very well). Save 2 1/2 cups juices from the fruit (pineapple and orange juice).
Combine first 5 ingredients in a saucepan. Mix well. Bring to a boil, stirring over medium heat. Boil for 3 minutes. Remove from heat and stir in flavorings. Beat to cool and thicken. Stir in pecans. Drop by tablespoonfuls onto wax paper. Let stand until firm.
Cream sugar, shortening and egg together. Beat in milk and mashed bananas. Sift flour, baking powder and salt into banana mixture until moist. Gently fold in blueberries and nuts.
Mix margarine, powdered sugar and milk with an electric mixer. Add coconut and nuts; mix with hands. Press on a cookie sheet, covered with wax paper. Double paper back over candy and chill overnight.
Prepare a cake mix according to directions on the package. Spoon cake batter into flat-bottom ice cream cones until they are not quite full.
Cut eggplant into strips. Slice garlic; cut hot peppers into small pieces. Put oil into pan and heat it. Add garlic, pepper and eggplant in order given. Stir 2 to 3 minutes. Add soy sauce, salt, sugar and water. Stew for 4 minutes. Stir often. Serve when eggplant is tender.
Mix like pie dough the first 5 ingredients. Add 2 eggs and 1/2 bottle beer. Roll half like pie dough to fit a large cookie sheet. Spread filling over top. Roll other half of dough and place over filling. Sprinkle water over top, then sprinkle with powdered sugar and chopped nuts. Bake at 375° for 25 to 30 minutes.
Combine first 5 ingredients in pan over low heat until it bubbles. Take off heat and add next 4 ingredients. Beat until smooth. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Mix peanut butter and oil. Spread over cake. Put into refrigerator for 20 minutes. Heat margarine and cocoa until it bubbles. Add confectioners sugar, buttermilk and vanilla. Spread over peanut butter and refrigerate.
Combine graham cracker crumbs, sugar, vanilla and peanut butter in bowl. Shape into balls. Place in refrigerator. In a pot on the stove, mix wax and chocolate bits. Melt, do not boil. Dip balls from teaspoon into chocolate mixture. Place on wax paper to cool. Makes 120 balls.
Mash garlic with salt in bottom of bowl. Peel ripe avocados and chop into same bowl. Squeeze lime over avocados and mash with fork. Add chopped tomatoes and chopped onions and mix thoroughly. Put 1 avocado seed into mixture until ready to serve. Serve with chips as dip or use as salad served on lettuce leaf.
In 2-quart saucepan, melt butter. Add orzo and cook until golden (stirring often) about 10 minutes. Stir in 4 cups water, rice and bouillon cubes. Heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until liquid is absorbed and orzo and rice are tender. Top with parsley and serve. Makes 8 servings.
Top 1 slice of bread with 1 slice of Mozzarella cheese, 1/4 of the tomato slices, 2 bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, 1 slice of Cheddar cheese; then top with another bread slice. Spread melted butter on the outside.
In a 2-quart saucepan, saut celery, green pepper and onions in margarine for 10 minutes. Stir in all the remaining ingredients, except for cheese, and spoon the mixture in a 1 1/2-quart casserole dish. Bake in 350° oven for 15 minutes. Sprinkle cheese on top and put back in oven until melted. Serves 4.
Preheat oven to 300°. In a large mixing bowl, combine the oats, almonds and wheat germ; set aside. Stir together honey and apple juice concentrate. Pour over oat mixture, stirring until coated. Spread mixture evenly in a 9 x 13-inch baking pan sprayed with vegetable cooking spray. Bake, uncovered, for 45 to 50 minutes or until brown. Stir every 15 minutes and several times during the last 15 minutes. Remove from oven. Stir in raisins and dried fruit. Transfer to another pan and cool. Store in airtight container. Makes 10 (1/2 cup) servings.
Beat eggs, butter, buttermilk and vanilla. Add remaining ingredients. Cook about 40 to 50 minutes at 350°. Makes two 9-inch pies.
Melt butter in a 9 x 9 x 2-inch pan. Sprinkle crumbs over butter. Add layer of each: coconut, chocolate chips and nuts. Pour milk over all; do not stir. Bake in preheated oven at 325° for 30 minutes. Cool completely, then cut into bars.
Beat egg whites and salt. Add sugar gradually, then coconut, cornflakes and vanilla. Mix well. Add flour. Drop by spoonfuls on greased pans. Bake at 325° for 20 minutes. Makes 30.
Melt margarine in 8 x 8 x 2-inch baking pan. Combine milk, flour and 1/2 cup sugar in bowl; mix thoroughly. Pour into pan over melted margarine. Do not stir.
Combine first 7 ingredients. Add 1 1/2 cups of the onions. Make gravy with 1 1/4 cups milk. Stir into mixture. Bake at 350° for 20 minutes. Top with remaining onions and bake 5 more minutes.
Sift flour, sugar, baking powder, and salt into large bowl; pour in starter. Mix to make a firm dough. Grease a 12-in. iron skillet. Pinch off balls the size of walnuts. Place in pan. Set biscuits in warm place 10-15 minutes. Bake in a 400 degree oven for 24-30 minutes.
Melt chocolate and margarine in top of double boiler. Combine sugar and salt; slowly add 1/2 cup at a time, alternating with 1/2 cup or so of the milk at a time; mix thoroughly. Add vanilla. Cook about 8 minutes (or until sauce begins to thicken). Keeps well in refrigerator for 1 to 2 weeks.
Melt butter in 2-quart casserole dish and add rice, broth and soup. Top mixture with mushrooms. Cover and bake in 325° oven for 55 minutes or until liquid is absorbed and rice is tender. Uncover and top with cheese. Bake for 5 minutes more.
Preheat oven to 350°. In baking dish, mix the green beans, soup and 1/2 can of onions. Sprinkle remaining onions on top. Bake at 350° for about 30 minutes.
Preheat oven to 350°. Brown sausage in skillet. Drain fat. Place crescent rolls at the bottom of a 9 x 12-inch pan. Press edges together. Beat together the eggs as you would for scrambled eggs. Spread sausage over rolls. Spread cheese over sausage. Pour beaten eggs over sausage and cheese. Bake 20 to 25 minutes.
Sift flour into a large bowl. Make a hole in the middle of the flour. Dissolve yeast in 1/2 cup warm water. Scald the milk and add 2 1/2 cups water to cool milk to lukewarm. Put all into the flour and beat with mixer until stiff. Finish mixing by hand and add more flour and knead. Add more flour until your hands don't stick and work or knead for at least 5 minutes. Cover with oil and wax paper. Let rise in a warm place until double in size. Let rise again, then work out rolls. This can also be made into about 4 loaves. Let rise and bake at 400° for about 20 or 25 minutes. Happy baking!
Combine cake mix, Jell-O, oil and eggs and beat on medium speed for 2 minutes. Add strawberries and beat 1 minute more, until well blended. Stir in nuts. Pour into well greased and floured tube pan. Bake 55 to 60 minutes at 350°. Cool cake 10 minutes, then turn upside down on rack.
Combine butter, brown sugar, nuts and vanilla. Spread on crackers. Bake at 350° for 10 minutes.
Melt chocolate morsels over hot water. Transfer to small bowl and blend in sour cream, vanilla and salt. Gradually add confectioners sugar and beat until smooth. Place pound cakes, end to end, to form one long cake. Cut cake crosswise into three layers. Fill and frost cake with prepared frosting.
Cook sausage until browned; drain. Combine eggs, milk and seasonings in mixing bowl, beating lightly. Sir in sausage. (For one quiche, you will have 2 eggs, 1/2 cup milk, salt, pepper and 1/2 browned sausage.) Sprinkle 1/2 of the grated hunk cheese over pastry shell. Then pour in sausage mixture. Sprinkle top with remaining grated cheese.
Saute shrimp and garlic in melted butter. Add drained mushrooms, green onions and parsley. Stir in flour to thicken. Add Worcestershire sauce and lemon juice. Add sour cream. Serve over hot rice.
Cook cornbread; cool, crumble and set aside. Combine tomatoes, peppers, onion, pickles and bacon. Toss gently. Combine mayonnaise and pickle juice; stir well. Set aside.
Night Before: Peel, salt and boil potatoes until done. Drain and mash well. Add butter, Crisco, sugar, salt and lard; whip up until smooth. Spread on 2 cookie sheets to cool. Put in large bowl and store, uncovered, overnight at room temperature. Mix 4 cups cooled mashed potato mixture with 1 1/4 cups flour or less in a bowl. Spread flour on your tabletop; knead the potatoes until the flour has been used to make a soft dough. Roll dough into a large roll; cut in half. Place 1/2 in a covered Tupperware bowl. Cut the other half into small pieces, about 1/2 cup size.
Put minced garlic, 1/3 of the sour cream, vegetable oil, vinegar, herbs and mayonnaise in blender and mix at high speed. (Use electric mixer if you have no blender.) Empty blender contents into bowl and add remaining sour cream. Blend with wooden spoon until just mixed. Chill if desired.
Add half of the apples. Sprinkle with sugar mixture. Add remaining apples. Moisten edge of pastry with water. Press two crusts together. Prick top with fork. Brush with cream. Bake at 400° for 50 to 60 minutes. The top browns quickly; cover loosely with foil.
Heat them well in oven. Add French fried onion rings to top and bake until bubbling.
Heat together over low heat the chocolate chips, margarine and milk. Remove from heat. Blend in flour. Add vanilla and nuts. Drop on greased cookie sheet by teaspoon. Bake at 350° for 8 to 10 minutes. Cookies will be soft. Do not overcook. Carefully remove cookies from sheet and let cool. Store in airtight container.
Melt chocolate drops in microwave exactly 1 minute. Stir in peanut butter until well mixed. Pour onto buttered shallow pan or cookie sheet. Let cool. Cut in pieces.