HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, heat about 4 cups water to a boil; add turnips and boil 1 minute. Drain and set aside. In large skillet, melt butter. Add bacon and cook until bacon is almost crisp. Add onion and continue cooking until onion is tender, but not browned. Add the blanched, drained turnip; salt and pepper. Pour in 1 cup water. Cover and simmer over medium high heat until most of the liquid is absorbed and turnips are tender, stirring occasionally.
Beat all ingredients at high speed for 2 minutes. Bake in greased tube pan at 325° until done.
Place beans in a microwave-safe baking dish. Microwave on high for 4 to 5 minutes or until tender. Set aside. In a sauce pan, saute onions in butter for 1 minute. Stir in flour until smooth; cook and stir for 1 minute. Stir in yogurt. Add beans and pepper. Top with cheese; let stand until melted.
Into bottom of buttered baking dish, put thick layers of thinly sliced apples. Sprinkle with sugar, cinnamon mixture. In mixing bowl, sift together sugar, baking powder, flour and salt. Into this, pour beaten egg and mix until crumbly with fork. Spread over apples, dot with thin slices of butter and bake in a 350° oven until crust is brown, about 25 to 30 minutes. Serve with milk or whipped cream, if desired. Ice cream is also good.
Mix together and pour into unbaked pie shell. Bake in preheated 325° oven until firm when you shake it.
Cream together sugar and butter. Add egg; beat well. Add molasses; beat well. Sift together flour and spices. Add to creamed mixture; mix to blend. Last, add hot water and beat until smooth. Pour batter into a greased and floured 9 x 13-inch oblong pan. Bake at 350° for 35 to 40 minutes. Serve warm with whipped cream.
Combine ingredients in saucepan; cook 4 minutes. Remove from heat and add 1 teaspoon of soda. Pour over 7 1/2 quarts of popped corn. Divide in several pans with sides and bake in a 200° oven for 1 hour. Stir every 15 minutes.
Spread crescent roll dough over bottom of cookie sheet. Bake in 350° oven for 10 minutes. While dough is cooling, mix cream cheese, mayonnaise and dry dressing mix.	Pour half of your chopped vegetables into the cream cheese mixture. Spread mixture over the dough. Sprinkle the rest of the vegetables on top. Cut into squares.
Mix pecans and coconut; press into greased 9 x 13-inch pan. Mix cake mix according to directions and pour over coconut and pecan mixture.
Mix all ingredients together in blender. Put in a 2-quart casserole dish. Bake at 350° for 1 hour.
Oil and coat Bundt pan with graham cracker crumbs. In a large measuring cup, microwave butter until melted. Add marmalade and 1/2 cup coconut; mix well. Spread evenly on bottom of pan.
Mix first 8 ingredients. Place this into a well-greased casserole. Top with crushed cornflakes and margarine. Bake at 350° for 30 minutes. Serve with catsup on the side. Serves 4.
In a large bowl, beat eggs on medium speed until light and fluffy. Add oil, sugar, zucchini and vanilla. Beat well. Sift remaining ingredients together. Add to zucchini mixture and blend well. Pour batter into two (9 x 5 x 3-inch) greased and floured loaf pans. Bake at 350° for 50 to 60 minutes. Cool loaves in pan on wire rack for 30 minutes before removing to complete cooling.
Brown hamburg and drain. Add remaining ingredients. Bring to a boil; simmer for 1 hour.
Mix together. Use 1/8 cup mixture for each pound of meat you are cooking. Brown meat; add mixture and 1 tablespoon of water. Cook 5 minutes.
Combine both milks; add fruit. Pour into freezer can and fill 3/4 full with half and half. Freeze according to freezer directions until firm.
Brown hamburger and onion in skillet; stir in 3 tablespoons flour. Add chicken noodle soup (undiluted) and 1 can of milk. Sprinkle 1/2 potato chip crumbs in bottom of greased casserole. Pour meat mixture over top of chips. Sprinkle remaining chips over top. Bake 1 hour at 350°.
Grease 9 x 13 baking pan; preheat oven to 350°. Mix 1/2 cup butter and 1 beaten egg with the cake mix. Spread and press into the prepared cake pan. Beat pumpkin, 3 eggs, both sugars, cinnamon and milk. Pour over cake mix in pan. Mix reserved 1 cup cake mix, nuts and 1/4 cup butter until mixture is crumbly. Sprinkle over top of pumpkin mixture. Bake 50 to 60 minutes or until it tests done.
Mix all ingredients together. Cover and chill. Serve with raw vegetables or seafood. Makes 2 cups.
Heat oven to 400°. Grease a pie plate (10 x 1 1/2-inches). Mix spinach, cheese and onions in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or one minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 servings.
Mix all ingredients together. Pour into 2 (11 x 13-inch) greased and floured pans. Bake at 350° for 30 to 40 minutes.
In large bowl, combine eggs, sugar, salt, oil and milk. Beat well. Add and mix yeast and warm water. Add flour a little at a time. Let rise to double. Punch down. Make rolls and let rise again. To make rolls, pat dough out. Spread with butter or margarine. Sprinkle with brown sugar and cinnamon to taste, nuts and raisins. Roll up and cut. Let rise. These can be frosted or caramelized. Bake at 375° for 20 minutes. Makes approximately 24.
Pour boiling water over oatmeal and margarine. Cover and let stand 20 minutes. Stir in sugars and eggs. Sift dry ingredients together and add to oatmeal mixture. Pour into greased 9 x 13 pan. Bake 35 to 40 minutes in 350° oven.
Mix dry ingredients. Add other ingredients and mix well. When done, they will float. Drain.
Mix first nine ingredients and beat for 2 minutes. Continue beating and add sour cream and milk slowly. Beat egg whites and add sugar. Fold into cheese mix and pour into an angel food tin or spring mold that has been greased with butter and dusted with graham cracker crumbs. Bake at 260° until done, about 2 hours. When cool, invert on a serving tray and spread with whipped sour cream. Can be served plain or with a faint sprinkling of cinnamon.
Blend flour, baking soda, salt, rolled oats, brown sugar, cinnamon, cloves and nutmeg (optional) for 2 minutes in mixer on low speed. Add shortening, butter or margarine, eggs and vanilla. Mix for 1 minute on medium speed. Add raisins (optional) and blend for 30 seconds on low speed. Portion with level No. 40 scoop (1 3/5 tablespoons) onto sheet pan. Bake until lightly browned:
Melt butter in 8 x 8 x 2-inch baking dish. Mix flour, sugar and milk and pour onto melted butter. Top with peaches. Bake at 350° about one hour.
Mix oil, lemon juice, oregano, thyme and garlic in a large glass bowl. Add mushrooms; stir to coat in marinade. Cover and let stand 1 hour. Remove mushrooms. Cover and grill mushrooms 15 to 20 minutes, turning 2 to 3 times, until tender and golden brown. Sprinkle with salt and pepper.
Whisk together sugar, flour and salt in large, heavy non-aluminum saucepan. Add eggs and egg whites. Whisk until smooth. Gradually whisk in milk. Cook over low heat, stirring with a plastic or metal spoon for 15 minutes or until custard coats a spoon. Remove from heat and strain into a bowl. Cover and refrigerate until chilled, at least 2 hours or overnight. Before serving, add vanilla, nutmeg and liquor (if using). Pour 2 cups of custard into blender; add 2 ice cubes and blend until frothy. Repeat with remaining custard. Serve immediately. Serves 12 (4 ounce servings). Has 2 grams of fat and 140 calories per serving.
Peel, core and slice 4 cups of apples. Place in buttered baking dish with 1/4 cup water. Cut together the butter, flour, rolled oats, sugar, cinnamon and salt. Sprinkle some lemon juice over the apples. Spread topping mixture over apples. Bake in a 10 x 6 x 2-inch pan for 40 minutes at 375°.
Slowly bring sugar, oil, vinegar, salt and pepper to a boil. Pour over vegetables and refrigerate.
Cream the cheese with a mixer. Add other ingredients and mix well. Serve with raw vegetables such as sliced carrots, sliced white turnips, cauliflower and celery.
Mix thoroughly 1/2 can soup, the beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes. Drain off fat.
Beat potatoes. Add eggs and sugar. Beat well. Add margarine, butter and flavoring. Pour into pie shells. Bake at 375° for 30 minutes.
Dissolve jello. Let set until starting to congeal. Add crab, pimiento, grated onion, celery and mayonnaise. Blend well and mold.
Beat butter or margarine, salt and one cup confectioners sugar until light and fluffy. Blend in melted chocolate. Add rest of sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting, if needed, for good spreading consistency.
Choose the size of casserole dish that best suits you. Saute onion; add this to bacon, ground beef and garlic. In separate bowl, toss melted margarine on croutons; coat well. Pour this in bottom of dish. Mix milk, cream of broccoli soup and sour cream. On top of croutons, put meat, layer of Tater Tots and 1/2 of the cheese; continue to layer until all is in pan, then pour liquid on top. Add remaining cheese. Bake at 350° for 1 to 1 1/2 hours. Tastes great with salad and rolls.
In a 1 1/2-quart casserole, combine scallops, celery pieces and pepper squares. Micro-cook, covered, on 100% power for 4 to 5 minutes or until the scallops are nearly done, stirring once. Drain in a colander and set aside.
Mix popcorn, M&M's and peanuts in large bowl. Set aside. Melt margarine, oil and marshmallows in a saucepan. Pour over the popcorn, candy and nut mixture. Mix thoroughly and press firmly into a well-greased Bundt or tube pan. Let cool inverted.
Cut up the candy bars into bite sized pieces. Core and cut up unpeeled apples into bite sized chunks. Place both in a serving bowl, add Cool Whip, mix well.
Mix eggs, sugar and butter together well. Add nuts, raisins, coconut and vinegar. Mix well. Pour into a pie shell. Bake at 350° for 35 to 40 minutes.
Beat eggs; add oil, sugar, zucchini, carrots and vanilla to eggs. Sift dry ingredients and add to mixture. Fold in nut meats. Bake in large greased tube pan or 2 small loaf pans in a 325° oven for 1 hour. Check for doneness with toothpick.
Trim fat off pork chops; salt and pepper to taste. Place pork chops in casserole dish. Mix rice, onion soup and beef broth and pour over pork chops. Cover dish tightly and bake at 350° for 1 hour and 15 minutes.
Saute onions in 4 tablespoons of margarine until soft. Stir in flour. Add water. Cook over low heat, stirring until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs. Mix gently until blended.
Cover bottom of pan or casserole dish with water. Add one layer of potatoes; sprinkle with flour, salt and pepper and/or other spices. Continue this procedure to your level of satisfaction. Pour in milk. Place meats (such as pork chops or bacon or your choice) on top and cook in oven at approximately 400°. Check on the hour.
Grease a 9 x 13-inch pan. Sprinkle with nuts. Pull thawed bread dough into walnut size pieces. Fill pan in a single layer. Heat together remaining ingredients and pour over dough. Let rise in refrigerator overnight. Bake at 325° for 30 minutes. Let stand for 5 minutes and invert on sheet of foil or you will never get out of pan.
To cucumber pulp, add cream, flour, butter and eggs. Mix well. Add salt and pepper. Batter will be very thick. Drop by spoonfuls into hot 375° vegetable oil. Fry until crisp and brown. Drain on brown paper.
Mix as directed and bake in a jelly roll pan. When cake is halfway done, start mixing your filling.
Cook vegetables as desired on package. Combine all ingredients; cook in casserole dish at 350° until bubbly, about 20 to 25 minutes; after cooking for 10 minutes, sprinkle buttered bread crumbs on top and continue the cooking.
Cream oleo and sugar together until fluffy. Beat eggs well; add to sugar and oleo mixture until blended. Mix in flour, then add lemon extract, mixing well. Fold in pecan halves. Pour into 2 sprayed loaf pans. Bake for 75 minutes in a 300° oven. Cool on rack 5 minutes before removing from pans.
Cook celery, green pepper and onion in oil until tender. Melt butter in. Add spices, herbs and salt. Simmer 1 to 2 minutes. Add tomatoes and simmer 10 minutes. Add beans. Simmer 30 minutes. Sprinkle cashews over chili when serving, if desired.
Melt butter in a 9 x 13-inch baking dish. Mix all other ingredients together and pour into dish. Bake at 350° until golden brown on top.
Boil various shellfish for 30 minutes and reserve the water in which they were cooked. Fry onion in 2 tablespoons of butter and paprika. Add bread crumbs, milk and a little of the liquid from the shellfish. Simmer until the consistency of sauce. Add soft cheese, 1 tablespoon butter, egg yolks, salt, pepper and cayenne. Place the shellfish in the bottom of a clay casserole. Pour the sauce over the top and bake, covered, in a moderate oven for 40 minutes. Place uncovered under the broiler for the last 10 minutes. If desired, top with hard-boiled eggs and mashed potatoes.
Coat chicken with mixture of flour, salt, pepper and paprika. Microwave 1 stick butter on High in a shallow baking dish for 1 minute or until melted. Arrange chicken in single layer in butter, turning to coat each piece. Microwave for 10 minutes on High giving dish a 1/4 turn twice during cooking. Prepare butter-honey sauce by melting 1 stick butter for about 30 seconds on High and add honey and lemon juice to butter. Pour sauce over chicken and microwave for 10 minutes at 80% power. Let stand for 5 minutes before serving.
Wash kidney beans and drain all the beans. Add onion. Combine sugar, vinegar, oil, salt and pepper. Pour over ingredients and marinate overnight.
Cook potatoes; drain. Peel and mash. Add sugar and crushed pineapple (drained). With large marshmallows cover with sweet potato mixture. Roll in coconut and place in buttered dish. Bake at 350° for 10 to 12 minutes until coconut is toasted and the marshmallows begin to burst open. Can be made ahead and baked later.
Brown ground beef and garlic. Add all remaining ingredients and bring to a boil. Simmer 1 hour covered.
Prepare graham cracker crust according to directions on box. Set aside 3/4 cup of mixture to sprinkle on top of cheesecake. Press remainder in 12 x 7 x 2-inch pan. It will fill level full. Combine Jell-O with boiling water and chill slightly. Combine sugar with cream cheese. Whip chilled Carnation mix until it is the consistency of whipped cream. Add chilled Jell-O, cream cheese and sugar to whipped Carnation and whip until thick. Pour into crust. Sprinkle graham cracker crumbs on top and chill until set.
Put butter in long glass pan. Put in oven and melt. Mix together flour, sugar, baking powder and salt. Add milk and mix. Put peaches in pan and bring to a boil. Pour peaches into the glass pan of melted butter. Pour mixture over peaches. Bake at 300° for 45 minutes to 1 hour or until brown on top.
Arrange cherry pie filling in 8-inch square glass baking dish. Sprinkle with cake mix and dot with butter. Combine nuts, brown sugar and cinnamon in bowl. Sprinkle over top of cake mix and butter.
Preheat oven 400°. Coat baking sheet with cooking spray (Pam), coat well. Place chicken in ice water. Put all dry ingredients into plastic bag. Shake well to mix. Roll chicken in yogurt to coat well. Transfer to dry ingredient bag. Shake well to coat. Place on baking sheet and spray with Cooking spray (Pam). Bake for 1 hour, turning every 20 min. Serve hot or a room temperature.
Mix all ingredients together. Use 1/3 cup of cocoa mixture in a mug of hot water.
Cook broccoli according to directions. Mix remaining ingredients except butter in casserole dish. Add cooked broccoli and then add butter. Mix all ingredients. Top with crushed Ritz crackers. Bake for 45 minutes at 325°.
Soak crumbs in milk; add remaining ingredients except chili sauce; mix well. Pack into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan to shape. Invert on shallow baking pan. Score loaf diagonally with handle of wooden spoon. Bake in moderate oven (350°) for 1 hour. Fill scored marks on top with chili sauce. Bake 15 minutes longer. This will make 6 to 8 servings.
Combine soup, sour cream, chilies, half the cheese and half the olives. Divide mixture into two bowls. Add chicken to one bowl, setting other bowl aside. Use chicken mixture to fill tortillas. Fold and place in greased 9 x 13-inch pan, seam side down. Pour remaining soup mixture over all. Top with remaining cheese and olives. Bake at 350° for 30 to 40 minutes. Serves 6.
Let mixture of first seven ingredients get thoroughly heated. Then add a pint of cucumbers cut into thin slices. Just before reaching the boiling point, pack into a jar and seal while hot.
Mix Jell-O, hot water, pineapple (not drained) and blueberry pie filling. Let jell in a 9 x 12-inch glass dish. Spread on Cool Whip. Serves 12.
Mix the first 7 ingredients. When mixed good, spoon into graham cracker crust. Freeze until ready to serve.
Heat oven to 375°. Cream shortening and sugars. Add water, eggs and vanilla to creamed mixture. Stir until blended. Combine flour, baking soda and salt in a separate bowl. Mix into creamed mixture until blended. Stir in oatmeal and chocolate chips. Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes.
Mix all ingredients in baking dish. Bake at 300° for 2 hours. The last 15 minutes, put grated cheese on top.
Make a sauce of fat, flour, milk and seasonings. Add corn, egg and Worcestershire sauce. Pour into a baking dish and cover with buttered crumbs. Bake in moderate oven (350° to 400°) for 10 to 30 minutes.
Preheat oven to 350°. Combine carrots, onion and parsley in a pan large enough to accommodate fish in one piece. Place fish on vegetables. Sprinkle with salt, pepper and allspice. Pour wine and water over fish. Bring to boil over high heat. Butter foil square on one side and crimp over fish or cover with sheet of buttered parchment; cut vent hole in center of covering. Bake 25 minutes or until flesh is opaque at center when tested with skewer or fork. Cool fish in cooking liquid. Remove with slotted spatula and place on plate. Discard vegetables (or freeze with stock for future use in soup). Serve salmon with one or more toppings. Sprinkle capers on fish and garnish with olives. Serves 6 to 8. Leave a small amount of liquid under fish on serving platter.
Combine all ingredients and form into small balls, flatten with fork on lightly greased cookie sheet. Bake at 325° for approximately 20 minutes.
Let ingredients come to room temperature. Mix thoroughly (use hands). Form into ball (may have to chill first). Roll in chopped pecans.
Combine apples, celery, grapes and walnuts. Turn fruit mixture into a romaine lined salad bowl; chill.
Brown the ground chuck and onion. Salt and pepper to taste. Drain well. Drain all liquid from kidney and butter beans. Do not drain baked beans. Mix beans all together. Add ketchup, brown sugar, vinegar and mustard. Mix in browned meat. Place in a large baking dish and bake at 350° for 45 minutes or put in crock-pot and cook on high for 2 hours.
Mix together the sugar, flour and salt. Beat eggs thoroughly. Add milk and other ingredients. Melt margarine in Pyrex dish. Pour mixture in dish and bake 40 minutes at 340°.
Crumble all bread in 4 1/2-quart bowl. Soften with broth from chicken. Add pepper, onions, beaten eggs and melted margarine. Mix well. Add chicken, stir well. Bake in large Corning Ware dish (about 10 x 15-inch) at 350° until light brown. Can be put in 2 casserole dishes and freeze one for later use.
Boil crab meat 5 to 7 minutes in 1 1/2 to 2 cups water, lemon juice and Old Bay seasoning. The last 2 minutes, put in shrimp. Mix together remaining ingredients with macaroni. Add drained crab meat and shrimp. Chill well and serve.
Blend all ingredients; beat 4 minutes. Pour into 2 greased loaf pans. Bake at 350° for 50 minutes.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and beat until smooth. Add eggs and ReaLemon juice. Mix well and pour into prepared pan. Bake 50 to 55 minutes or until center is set. Top with sour cream and return to oven for 5 minutes. Chill and top with cherries.
Dice peppers and onion. Boil until tender and drain. Add soup, milk, crackers and cheese (save some crackers and cheese for top crust, if desired). Pour into baking dish and bake at 400 degrees until bubbly and brown.
Drain pineapple and add other ingredients. Sweeten cream and beat until stiff. Fold into other ingredients. Refrigerate until well chilled.
Dissolve yeast in 1/2 cup warm water and let sit 3 minutes. Measure 2 cups water into mixing bowl. Add yeast mixture, salt, margarine, molasses, dry milk and wheat germ. Mix thoroughly. (If using egg or honey, add now.) Add both flours while mixing on low speed. Mix dough 5 to 7 minutes on low until it pulls away from sides of bowl. (Dough is best when soft and pliable.) Let rise in warm spot about 1 hour. Shape into 3 loaves and place in 3 greased loaf pans. Let rise again. Bake in preheated 375° oven for 25 to 30 minutes.
Mix equal parts of ingredients and add 1/2 cup to tube of water. Don't forget your rubber ducky.
Mix together the mayonnaise, sugar and vinegar. Toss with remaining ingredients; chill well and serve. Makes 8 servings.
Mix cherries, sugar, pineapple and flour. Cook until thickened. Dissolve jello and stir into mixture while hot. Cool. Then add vanilla, nuts and bananas. Pour into crust. Chill and serve.
Mix all together. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 20 minutes.
Brown beef and drain it. Add all other ingredients. Simmer for a short time. Serve hot.
Cook raisins. Drain well and cool. Cream butter; add sugar and beat well. Add eggs. Alternate flour and milk. Add soda, cinnamon and cloves to flour. Add raisins last. Bake in tube cake pan at 350° for 50 to 60 minutes.
Frost with cream. Chill until serving time. Slice and serve topped with strawberries. Makes 10 to 12 servings.
Soften cream cheese in microwave. Add no bean chili. Continue to microwave, mixing frequently. Pour chili mix over Tostitos chips. Top with salsa and serve.
Saute sausage until light brown. Set aside in a bowl for final mixing. Saute onions in oil until translucent. Add celery and saute until soft. Mix sausage, onions and celery together, then add eggs. Sprinkle Romano cheese on mixture, then add Pepperidge Farm stuffing to mixture. Add bouillon if mixture is too dry. You don't want it runny, but you do want it wet. Cook in turkey. If you prefer to cook it outside of the turkey, bake it in a baking dish for about 1/2 hour.
Mix strawberry Jell-O and water and let cool. Add strawberries, pineapple and bananas to mixture. Spread 1/2 in and chill. When chilled spread sour cream over mixture and layer second half of strawberry mixture over the top. Chill well.
Grease a long loaf pan. Pour boiling water over quick oats. Let stand for 20 minutes. Mix margarine, sugars and cream together. Add eggs and beat. Add oat mixture and dry ingredients. Bake in long loaf pan at 350° for 30 minutes.
Mix last seven ingredients with a whisk and pour over celery and carrots. Makes 6 servings.
Mix all together. Put in loaf pan, sprayed with Pam. Bake at 350° for 40 minutes.
Saute the chopped onion in the butter. Add the turkey, paprika, sour cream and soup. Blend and heat thoroughly. Cook the noodles in salted water for 10 minutes. Place the noodles in a pan or casserole. Sprinkle with Parmesan cheese and sesame seed. Pour turkey sauce over noodles. Bake for 20 to 30 minutes at 350°.
Brown meat and drain. Add beans and chili mix. Mix together well. Add chopped tomatoes and tomato sauce. Add water. Salt and pepper to taste. Simmer 20 to 30 minutes.
Roast pecans and croutons in oven at 350° for a few minutes. Add to salad and toss together. Sprinkle with Parmesan and fresh black pepper.
Crush graham crackers and mix together with butter and cinnamon. Bake at 350° for 15 minutes.
Grease a 13 x 9-inch pan. Beat first 5 ingredients until smooth. Bake at 350° for 25 to 30 minutes. Top will still appear wet. Cool.