HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor, combine the brown sugar, salt, cinnamon and flour. Pulse to blend. Add the oats and corn syrup and pulse until just combined. Reserve 1 cup crumbs. To the remainder, add 2 tablespoons egg substitute and pulse to combine. Spray an 8 or 9-inch microwave-safe square pan with cooking spray and press crumb mixture into the bottom. Microwave on 50% power for 2 minutes, rotating the pan 1/4 turn after 1 minute. Set aside to cool. Blend together the cream cheese, sugar (to taste), lemon rind, egg substitute (1/4 cup), lemon juice and sour cream until very smooth. Spread over cooled crust and top with reserved crumbs. Microwave on High for 5 to 6 minutes, rotating the pan 1/4 turn every 2 1/2 to 3 minutes. The center should look slightly moist. Cool, then cover and chill thoroughly. Makes 16 servings.
Stew chicken until tender. Remove meat from bones. Mix stuffing, melted butter and 1/2 cup chicken broth to make dressing. In 2 1/2-quart casserole dish, alternate layers of chicken and dressing, ending with dressing. Mix soup and 1 1/3 cans chicken broth. Pour over chicken and stuffing. Bake at 375° for 45 minutes.
Let cream cheese soften. Mix all other ingredients, except pecans, with the cheese. Form into a ball. Roll in the chopped pecans. Chill until ready to serve.
Arrange 1/2 bread in a 9 x 13-inch baking pan. Place cheese and then ham over bread. Arrange rest of bread over ham. Mix milk, eggs, salt and mustard. Pour over pan and refrigerate overnight. Then stir corn flakes into melted oleo and put over bread. Bake 1 hour at 350° or 325° if glass dish.
Melt the margarine. Add the sugar and milk. Boil 3 minutes. Remove from heat. Add the peanut butter, oats and vanilla. Mix well and drop by teaspoons on waxed paper. Let set until cool.
Dissolve sugar and salt in vinegar. Bring to boil. Add beets and celery seeds; simmer for 20 minutes. Seal in hot sterilized jars.
Melt butter in pan. Mix all other ingredients except fruit and pour over butter. Pour fruit on top of batter. Bake at 350° for 30 minutes.
Combine brown sugar and 1/2 cup granulated sugar, salt and tapioca; pour over peaches and mix gently. Sprinkle mixture with almond extract. Line 9-inch pie pan with pastry. Pour in peach mixture. Dot with butter. Roll out remaining pastry and place over pie. Seal edges by fluting; prick top with fork. Brush top crust with cold water and sprinkle with small amount of sugar before putting pie in oven, if desired. Bake at 450° for 10 minutes; reduce heat to 375° and bake for 40 minutes, or until golden brown. Serve with bowl of freshly whipped cream on the side. Makes one 9-inch pie.
Rinse chicken breasts, split in half and cut each piece again in half, making 8 pieces in all. Dip chicken in flour; shake off excess. Rinse peppers; remove seeds and membrane. Slice. Heat butter in skillet. Brown chicken pieces all around. Sprinkle with garlic salt and pepper. Remove from skillet and keep warm. Heat oil in pan; add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently. Remove from pan. Add bouillon cube dissolved in water to pan. Stir to dissolve pan juices and drippings. Add wine. Add chicken and peppers to pan. Cover with lid. Heat; cook for about 6 to 7 minutes or until chicken is done. Sprinkle with some fresh herbs or add thinly sliced green onion.
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours. Heat oven to 375°. Divide dough into halves. Roll 3/16-inch thick on floured board. Cut into shapes. Place on lightly greased (or foil covered) cookie sheet. Prepare egg yolk paint. Paint on cookies. Bake until edges are light brown (about 7 to 8 minutes).
Add all juices and water. Add ginger ale and soda water prior to serving. Add crushed ice.
Cook Karo, sugar and butter 5 minutes and pour over raw sweet potatoes. Bake, dipping juice over potatoes often. Bake until done in a 400° oven. Freezes well.
Brown flour; remove flour from stove. Mix water, vinegar and cooled flour together. Fry cut up bacon until done. Then fry onion in bacon drippings. Mix bacon, onion, sugar, salt and pepper in with flour mixture, vinegar and water. Pour over potatoes. Serve hot.
Melt in double boiler. Dip balls in chocolate, then place on waxed paper. Can be dipped twice, but once is usually enough. For best results, have water very hot, but not boiling.
In a large frying pan, heat oil over medium heat for 1 minute. Add onions and saute until transparent. Add garlic, tomatoes, salt and black pepper and mix well. Place fish in the center of tomato mixture. Cover and simmer for about 25 minutes or until fish is tender and flaky.
Place ingredients in layers, beginning with cut up lettuce. Add 1/2 of bacon pieces, then celery and pepper. Add frozen peas. Slice the eggs and add. Top the eggs with remaining bacon pieces, then cover with mayonnaise. To finish, top with grated cheese. Refrigerate 6 to 8 hours before serving.
Mix all together. Bake 3 hours at 350° or until beef is done. Serve over rice or noodles. Serves 6 to 8 people.
Mix all ingredients in a plastic bag. Shake well. Coat chicken twice. Melt one stick of margarine in a 9 x 13-inch baking dish. Place raw coated chicken in dish. Bake at 400° for approximately 1 hour, turning once.
Mix well the pineapple and 3/4 cup water. Add lemon juice. Add sugar to fruit in saucepan and mix well. Place over high heat. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and, at once, stir in Certo. Skim off foam with metal spoon. Then stir and skim for five minutes to cool slightly and to prevent floating fruit. Add flavoring and coloring.
Bake potatoes. Cool, peel and grate. Mix all ingredients and bake in casserole dish for 30 minutes at 350°. Serves 6 to 8.
Mix first 3 ingredients together. Add egg, salt, juice of 1 lemon and onion. Add salad oil slowly.
Heat oven to 350°. Unwind rolls and separate along perforations, forming 4 rectangles. Press together in the center of each rectangle to seal. Put 2 rectangles of dough on an ungreased baking sheet. Moisten edges of dough with water. Place 2 slices of Mozzarella in the center of each rectangle, spread with 2 teaspoons tomato paste and sprinkle with 1/8 teaspoon oregano. Cover each with remaining dough rectangle. Press edges firmly with a fork. Bake 10 to 12 minutes until golden brown.
Combine all ingredients and keep adding crackers until you can form a loaf. Mix thoroughly. Transfer to baking dish and form into oval loaf. Bake at 350° for 1 1/4 hours. If desired, spread 1/4 cup catsup over loaf the last 15 minutes of baking time. Let set at a slant for 5 minutes before slicing. (This allows the grease to drain off.)
Arrange potatoes in casserole. Boil remaining ingredients, stirring for 3 minutes. Remove and pour over potatoes. Bake in preheated 375° oven for 45 minutes. You may need to baste after potatoes have cooked about 20 minutes.
In a large bowl, combine flour, cornstarch and powdered sugar. Set aside. In mixer on medium speed, beat margarine until smooth. Gradually add dry mixture until blended, then add vanilla. Mix well. Refrigerate 1 hour. Shape dough in 1-inch balls * and place them 1 1/2-inches apart on ungreased cookie sheet. Flatten with a fork. Bake at 375° for 10 to 12 minutes or until edges are light brown. Makes 6 dozen.
Layer 1/2 of the sliced zucchini in 9 X 13-inch pan. Put 1/2 of the browned hamburger on top. Repeat with remaining zucchini and hamburger. Sprinkle 1/4 cup Bisquick on top. Pour 2 cups spaghetti sauce on top. Mix together 1 beaten egg to 1 cup cottage cheese. Stir in 1 cup Bisquick. Pour mixture into pan and cover top. Bake 350° for 30 minutes.
Mix all together and stir. Let boil 1 minute or until it forms soft ball in cold water.
Mix cornbread mix as directed on package. Make up burrito mix as directed on package with cooked ground beef. Pour enough cornbread mixture into bottom of lightly greased 10 x 10 x 2-inch casserole pan. Put burrito mixture on top; top with cheese. Pour remaining cornbread mixture on top. Shake pan to let air bubbles escape. Bake as directed on cornbread package until top is golden brown. Let set 15 minutes before cutting.
Put eggs, garlic salt, pepper in a bowl and beat them, then dip sirloin steak in breading. Fry until they are brown over low heat. (Does not take long because the steak is thin.)
Use two dark and one white slice per stack. Place dark slice on bottom and top. Butter and spread filling between each slice. Cut off crusts. Repeat. Wrap and chill.
Heat oven to 450°. In 13 x 9-inch baking dish, combine first 2 ingredients and 2 tablespoons oil. In bowl, combine next 4 ingredients and remaining oil. Press mixture onto fish. Place on spinach. Cover; bake 10 minutes. Uncover; bake 5 minutes more or until fish flakes. Makes 4 servings.
Place milk in top of double boiler and heat scalding. Slowly add cornmeal. Beat until smooth. Add butter and cook for 20 minutes. Separate eggs; beat yolk. Add yolk and baking powder to first mixture. Beat egg whites until they peak; fold into the mixture. Add chopped turkey or chicken. Pour into a well-greased baking dish and bake at 350° for 45 minutes or until done.
Empty cake mix package into mixing bowl. Stir in remaining ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake in 350° oven for 9 to 13 minutes.
Cut wieners into short thin strips. Saute in melted oleo in large skillet; remove. Stir flour and salt into remaining oleo. Gradually blend in milk. Cook over low heat, stirring frequently, until thick and smooth. Add meat and remaining ingredients. Cover and cook over low heat about 10 minutes, stirring occasionally.
Cook lasagne noodles according to directions (drain and rinse in hot water); in a large bowl, combine soups, sour cream, Parmesan cheese, onion, olives, pimento and garlic salt. Gently stir in meat. Grease 13 x 9 x 2-inch baking dish; place 3 noodles in dish and cover with 1/3 of meat mixture. Sprinkle with 1 cup grated cheese evenly over meat mixture; repeat layers twice more, ending with cheese on top. Bake at 350° for 45 minutes; if made ahead and refrigerated bake about 60 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Melt butter in a 9 x 13-inch baking dish. Mix together sugar, flour and milk. Pour over butter in dish. Pour peaches over flour mixture. Do not stir. Bake at 325° for 45 minutes or until crust is lightly browned.
Mix everything and freeze. Let stand at room temperature a few minutes before serving. May be served as breakfast dish, salad or in sherbet glasses with a tiny bit of ginger ale as dessert.
Squeeze lemon into small bowl (remove seeds); set aside. Put cream cheese, condensed milk and lemon juice into mixing bowl. Beat until creamy. Pour into pie crust. Cover and refrigerate for 1 hour. Serves approximately 6.
Beat well the sugar, oil and eggs. Add remaining ingredients except apples and nuts. Mix and fold in chopped apples and nuts. Grease and flour a 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes.
Mix cream cheese and sour cream with 1/2 of the taco seasoning mix. Spread on a large platter. Spread salsa or picante sauce on this. Top with shredded lettuce, chopped tomatoes and cheese. Add your choice of onion, black olives and jalapeno peppers to taste. Serve with tortilla chips. Great for large crowds.
In a skillet, saute onion in butter until tender. Blend in flour, mustard and salt. Gradually stir in canned milk. Cook over low heat until thickened, stirring constantly. Add tuna and pimento. Line a baking dish with crescent roll dough. Pour tuna mixture over dough. Cover with grated cheese. Cover with foil and bake at 400° for 20 minutes. Remove foil for last 5 minutes.
Cream butter until light, adding sugar; gradually add sifted dry ingredients alternately with milk and vanilla, beating well after each addition. Gently fold in egg whites. Bake in 2 layer pans at 375° for 20 to 30 minutes. When cool, fill and frost as desired.
Mix ingredients together in large mixer bowl. Spray Bundt pan with Pam before filling with batter. Bake at 350° for 35 to 40 minutes. Do not overbake.
Brown hamburger and add remaining ingredients in large baking dish. Bake at 350° for 30 to 45 minutes, until cheese melts.
Melt chocolate and butter. Add condensed milk and mix until smooth. Add vanilla, nuts and flour (mix until it works like "play dough"). Wrap batter around each kiss (or other candy). Bake at 350° for 6 to 8 minutes (don't overbake).
Combine the vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can of French fried onions. Put in a 2-quart casserole and bake for 30 minutes at 350°. Top with the remaining cheese and onions; bake an additional 5 minutes.
Cook manicotti shells according to package directions. Drain and set aside. Mix 1/2 can soup with 1/4 cup sour cream in large bowl. Add chicken and stir well. Stuff manicotti shells with chicken mixture. Place in lightly greased 13 x 9-inch pan. Melt butter over medium-low heat in skillet. Saute mushrooms and onions until tender. Add remaining soup and sour cream in skillet until heated through. Pour mushroom and soup mixture over manicotti. Bake, uncovered, for 15 minutes in 350° oven. Sprinkle cheese over top and bake an additional 5 minutes.
Soak oatmeal in hot water for 20 minutes with salt. Cream butter, sugar, eggs and baking soda. Add flour and oatmeal mixture to creamed mixture. Bake in 9 x 13-inch pan that has been sprayed for 30 minutes at 350° While still hot, frost with Oatmeal Bar Frosting.
Heat oven to 325°. Melt butter, saute onion. Add meat, salt, pepper and tomato sauce; simmer. Beat together cream cheese, cottage cheese, sour cream, some onion with tops, bell pepper and noodles. Butter bottom of pan, put in noodles; mix. Then pour sauce over top. Sprinkle Parmesan cheese over top and some onion with green tops. Cook 30 to 35 minutes. Serve with salad and bread.
Cook macaroni in boiling salted water according to package directions. Drain well and place into mixing bowl. Add grated cheeses, reserving 1/2 cup to sprinkle on top. Stir in cheeses until melted. Stir in margarine, eggs paprika, salt, pepper; no need to beat first, just stir well to distribute evenly. Add milk. Mixture will be fairly liquid. Pour into a 9 x 13 pan, sprinkle reserved cheese on top and bake at 350 degrees for 45 minutes, until set.	Serve.
Heat tomatoes and butter in a saucepan over moderate heat just until butter melts. Mix in crumbs, sugar, salt and pepper. Spoon into buttered 9 x 9 x 2-inch baking dish, sprinkle ground allspice lightly over the top, then bake, uncovered, in a hot oven (400°) for 40 to 45 minutes, just until mixture seems "set" in the middle and is lightly browned. Let stand at room temperature about 5 minutes before serving.
Mix the cream cheese, whipped cream and powdered sugar. Put half of this mix into clear glass dish. Break off small pieces of cake and put on top of mixture. Top with half of the cherry filling. Repeat and enjoy. Can be chilled!
Slice cookie roll into slices about 1/4-inch thick. Halve the slices. Place each half into a miniature muffin cup which has been lined with a paper liner, or has been well greased or sprayed with Pam. Top with a Reese's candy. Place the other half of the cookie slice over the candy. Bake for 10 or 12 minutes in a 350° oven.
In mixing bowl, combine honey, whiskey and lemon juice; add pineapple chunks, banana pieces, orange sections and cherries. Gently toss to coat fruit well. Cover and refrigerate up to 2 hours or until ready to grill. Remove fruit with slotted spoon, reserving the whiskey baste to brush on fruit kabobs while grilling. Alternately thread fruit onto skewers. Grill fruit kabobs, on covered grill, over medium-low coals, 5 to 10 minutes or until fruit is warmed through.
Recipe calls for bread crumbs to be spread on top of casserole and the margarine spread over crumbs, but you can just spread the melted margarine over the casserole. Bake about 1 hour and 10 minutes on 350°. This makes a big casserole so, if you wish, you can divide in half and freeze one. If you divide, cooking time is shorter.
Whip the cream until stiff; fold in condensed milk and Key lime juice. Mix well. Pour into crust. Refrigerate 6 hours. Decorate top with whipped cream premade.
In a large bowl, mix together the sugar, eggs, oil and vanilla. In a separate bowl, mix the flours, baking powder, soda and spices; add them to the wet ingredients in first bowl. Mix in oat flakes, applesauce and walnuts. Pour mixture into a lightly greased 9 x 5-inch pan. Bake in preheated 350° oven for 40 to 50 minutes, until a toothpick comes out clean. Remove bread from oven; cool completely.
Drain cherries and reserve liquid. In small saucepan, bring cherry liquid to simmer. Add cornstarch and cook, stirring, until sauce comes to boil and thickens. Cool to room temperature, then cover and set aside. When ready to serve, put ice cream in chilled individual dessert plates.
Heat water to boiling. Add cinnamon candies and stir until dissolved. Add the package of cherry Jell-O and stir. Add the applesauce and mix well. Pour mixture into a 13 x 9-inch dish and chill until set. Cut into serving size squares, about 8 to 12 pieces.
Mix jelly and mustard. Cook on low heat until blended and smooth. Add wieners and simmer for 30 minutes. For small portions or servings example: make a portion of 2 to 1, 2 tablespoons of jelly, 1 tablespoon of prepared mustard and prepare the same. If too sour to your taste, add a small amount of brown sugar.
Mix together mayhaw jelly, mayonnaise and mustard until smooth. Set aside. Saute onion in 2 tablespoons butter. Place dough on lightly greased baking sheet; pat into 15 x 10-inch rectangle. Arrange ham and onion lengthwise down center. Drizzle half of sauce over ham. Moisten all edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends. Brush dough with 1 tablespoon butter. Sprinkle with cornmeal and invert. Brush top with remaining butter. Bake at 375° for 20 to 28 minutes. Serve remaining sauce on sides. Yields 4 servings.
When transporting a decorated cake, keep the wrap or cake cover from touching the frosting by cushioning with marshmallows or raisins stuck on toothpicks. Insert the toothpicks in the top and sides of cake. Wrap and you are on your way.
Dissolve jello in hot water. When cold, add pineapple, bananas and marshmallows. Pour in large, flat dish and cool until set. In double boiler, mix sugar, egg, flour and pineapple juice; cook until thickened. Chill whipping cream. Fold into juice mixture and spread over jello. Grate cheese and sprinkle over top. Chill overnight.
Mix sugar, flour and salt. Add milk and cook over low heat until mixture is thick. Beat egg yolks. Mix 1/2 cup of this mixture with egg yolks, add to milk mixture. Add mandarin juice, mandarin peel and butter. Stir and cook over low heat until the custard is thick. Add pecans. Cool custard and pour into baked pie shell. Beat egg whites, cream of tartar and water at high speed for 3 minutes. Gradually add sugar, 1 tablespoon at a time. When whites hold soft peaks, add salt and vanilla. Cover custard with meringue. Bake at 300° for 15 to 20 minutes until golden brown.
Saute onion and butter. Stir in flour and brown. Stir in milk and thicken. Add salt & pepper. Put over sliced potatoes. Cover and bake at 350° for 1 hour, uncover and bake 1/2 hour more.
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Add flour and alternate with buttermilk. Stir in vanilla. Fold in egg whites. Pour into 3 (9-inch) cake pans, greased and floured. Bake at 350 degrees for 25 minutes.
Finely chop bread; set aside. Finely chop mushrooms, carrots, onion, celery and red pepper. In 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables and 1/2 teaspoon salt until vegetables are tender and well browned, about 20 minutes. Remove skillet from heat, cool slightly.
Cut franks in half (crosswise). Wrap bacon around franks and secure with toothpicks. Put franks in crock-pot. Put layer of brown sugar on top and layer until all are in the pot. Cook on low for 3 hours. Dip out grease occasionally. Serve hot, alone or with sweet and sour mustard.
Preheat oven to 400°. Place chicken in a 2-quart shallow baking dish. Mix picante sauce, sugar and mustard. Pour sauce mixture over chicken. Bake for 20 minutes or until chicken is done. Serve over rice.
Combine cheeses. Brown ground beef, mushrooms and onion. Season with garlic salt, oregano, salt and pepper while cooking. Drain this mixture and stir in Italian dressing and Ragu sauce. Let cook 10 minutes. Cook lasagne noodles until soft. Cover bottom of a greased 9 x 13-inch pan with several spoonfuls of sauce (to avoid sticking). Put layer of noodles, Parmesan cheese, Cheddar and Mozzarella cheese. Repeat. Bake at 400° for 30 to 40 minutes until brown. Serves 6.
Boil chicken, seasoning chicken with salt and pepper to taste. When done, remove skin and bone. Place chicken in greased 10 x 6 x 1 3/4-inch Pyrex dish. Mix can of cream of celery soup and the chicken broth (1 1/4 cups). Heat soup-broth mixture and add salt and pepper to taste. Pour over chicken. Melt margarine and mix with flour, salt and baking powder. Add milk and spoon evenly over chicken. Bake at 375° for 30 to 35 minutes.
In a medium saucepan, combine all ingredients. Cook over medium-low heat until thoroughly heated. Makes 4 (1/2 cup) servings.
Mix all the filling ingredients together. Divide and spread evenly over tortillas. Roll up and cover tightly with plastic wrap. Refrigerate overnight or several hours. Unwrap and cut into 1/2 to 3/4 inch thick slices. Serve with salsa.
Put oil in frying pan. Get hot so bread won't stick. Mix ingredients. Pour into hot frying pan. Rub a little grease on top. Place in oven. Bake at 350° for about 25 minutes.
Mix together chutzpah, love, dreams, political action and fun. Transfer into saucepan and add military budget. Reduce by half over high heat, stirring constantly. Yields health, education and playgrounds for all the world's kids.
Melt the chocolate in a double boiler. Remove from water; add the sugar and hot water. Blend. Add the egg and butter, one tablespoon at a time, beating thoroughly after each tablespoon. Add a little rum or vanilla.
Cook onion and mix with prepared chicken. Mix soups and milk. Pour over chicken, peas, onions, carrots and mushrooms in a casserole dish. Mix stuffing as directed on the package and place on top of the casserole. Bake for 1 hour at 350°.
Mix all ingredients well. Pour into a greased 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Cut into squares.
Mix sugars and flour. Beat in eggs, milk and butter. Fold in nuts. Pour into unbaked pie shell. Bake 40 to 50 minutes at 375°.
Cream milk and cream cheese. Add rest of ingredients. Put in a baking dish. Bake at 350° for 20 minutes. Good hot or cold.
Mix all ingredients and store in refrigerator. For smaller salad, just use half of the ingredients.
Brown onions in Wesson oil. Add hamburger and brown. Add tomato sauce, a little water (if needed), salt, pepper, Italian seasoning and oregano. Simmer 1/2 hour. Cook lasagna noodles as directed on package. Layer in 9 x 13-inch greased baking dish as	follows: noodles, boiled eggs, cheese and sauce. Repeat until all	ingredients are used and top with sauce. Bake at 350° for 20 minutes or until cheese is melted good. Serves 4 to 6 people.
Heat oven to 350°. Mix dry cake mix, margarine, brown sugar and cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press remaining crumbly mixture in bottom of an ungreased pan, 13 x 9 x 2-inches. Arrange apple slices on mixture in pan. Beat sour cream and egg until well blended; spread over apples. Sprinkle with reserved crumbly mixture. Bake for 25 to 30 minutes, or until topping is light golden brown. Cool. Makes 16 servings.
Place all ingredients in a large pot. Cover with water. Cook several hours. Cover the pot halfway through cooking process. Add water as needed. Serve with cornbread and cole slaw.