HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix sugar and water; cook until syrup. Add margarine. Shred yams into a gallon of water. Add 1 tablespoon salt. Drain and wash well. Put in Pyrex dish, 12 x 6 x 3-inch. Pour pineapple juice over, then syrup. Cook at 350° in oven for 35 minutes or until they are transparent. Serves 12. For best taste, many like the potatoes baked for approximately one hour.
Preheat oven to 350°. In 2 separate bowls, mix flour, soda, buttermilk and oil. Pour flour mixture into buttermilk mixture and blend well. Drop into baking pan and bake to golden brown.
Press ground beef in a 9 x 13-inch pan. Saute onion in butter and spread over ground beef. Mix soups and pour over hamburger and onion. Place Tater Tots on top. Bake 1 hour and 15 minutes at 350°.
Combine the pretzels, sugar and melted butter, mixing well. Press firmly onto the bottom and up the sides of a 9-inch pie pan. Bake at 350° for 10 minutes. Cool on a rack.
Preheat oven to 350°. Lightly grease a 9 x 13-inch baking pan. Cook pasta until barely tender. Drain and transfer to a large bowl.
Cut onions into 4 thick slices; separate into rings. (Reserve small rings for other uses.) Set aside. Combine cereal and spices. Divide in half and set aside.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir constantly until marshmallows are melted, being careful that the mixture doesn't stick or burn. Remove from burner. Add Rice Krispies and mix until well coated.
Roll out pastry on a large cookie sheet, pressing edges together. Press firmly. Bake at 375° for 10 to 13 minutes. Cool. Spread with cream cheese, mayonnaise and dressing mix. Immediately sprinkle with vegetables. Top with grated cheese. Cut into rectangles and serve.
Cut chuck steak into bite size cubes. Shake in a bag with flour until coated. In a pot with oil, fry meat until brown on sides, stirring occasionally. Let cook well, then add onion, celery, carrots and potatoes to water, enough to cover vegetables. Stir thick coating from bottom. Bring to a boil, then add salt, peppers, garlic powder, basil and parsley. Add a little flour to thicken. Turn heat to a simmer, cooking for 2 hours. Dunk Italian bread and enjoy!
Mix the flour, 1/2 c. margarine and powdered sugar all together; press into a 9 X 13 pan. Bake at 325° for 15 minutes. While it is cooling, place all of the next ingredients into a blender. Blend the milk, eggs, sugar, flour, soft margarine, vanilla, salt and melted chocolate chips thoroughly; pour on top of the crust. Bake at 350° for 35 to 45 minutes. The longer, the better, as it may separate otherwise. Top with whipped cream. Note: For Valentine's Day, the whipped topping could be colored red or small candy hearts could be sprinkled on top.
In a mixing bowl combine soup, mustard, Worcestershire sauce and horseradish; blend well and set aside. In another bowl, beat egg. Add bread crumbs, onion, salt, pepper and 1/4 c. of the soup mixture. Add ground beef and mix well. Shape into patties (makes about 6). Heat oil in large skillet and brown patties. Drain oil from skillet. Combine remaining soup mixture with water and pour over patties. Cover and cook over low to medium-low heat for 10-15 minutes or until meat is cooked through.
Beat together the first 3 ingredients. Form into 1-inch balls and freeze until firm (about 15 minutes). Melt chocolate with paraffin. Dip balls into chocolate and place on wax paper. Keep refrigerated.
Grease casserole dish. Cube 5 slices bread. Beat eggs and 2 cups milk; add salt and pepper. Pour over bread. Cube 1/2 pound sharp cheese; put on top. Drizzle 3 tablespoons melted butter over top. Refrigerate overnight. Bake 40 minutes at 350°. Not quite enough for 8 people.
Cook spaghetti in boiling salted water until just tender. In skillet, brown meat and onions. Drain. In large casserole, combine both cans of soup and water. Add spaghetti and meat, with onions. Mix well. Bake at 375° for 20 minutes. Remove from oven. Top with cheese and return to oven until cheese is melted. Serves 4 to 6. (If they ask you for the recipe, use Italian accent!)
Cream brown sugar and Crisco; set aside. Mix your liquids and beaten eggs. Add to creamed mixture. Beat in your flour, baking powder and salt. When well mixed, add your dates, nuts and candy pieces. Drop by spoonfuls onto greased cookie sheet and bake at 350° until light brown, 8 to 12 minutes. This dough freezes well.
Beat eggs until light and fluffy; add sugar, vegetable oil and zucchini and add vanilla. Mix lightly but well. Combine flour, salt, baking powder, soda and cinnamon. Add to egg-zucchini mixture. Stir until well blended. Add nuts and pour into two well-greased loaf pans. Bake one hour at 350° or until top springs back when lightly pressed. "Good."
Dissolve jello in boiling water. Add mandarin oranges and let set until it is slightly thickened. Fold in cream and sherbet; chill.
Brown meat and onion; set aside. Grate cheese; set aside. Combine corn meal, soda, milk, corn, salt and peppers. Heat a large, deep skillet. Grease and sprinkle corn meal over bottom of skillet. Put in half of batter, then layer meat mixture and grated cheese, then add remaining batter. Bake at 350° for 45 to 50 minutes.
Beat half and half and pie filling. Mix in large mixing bowl with wire whisk for 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften. Store in freezer.
Cut peeled eggs in half lengthwise. Remove yolk and mash in a small bowl. Mix in other ingredients. Fill whites with yolk mixture, heaping high. May be piped into whites also.
Bake in slow oven at 275° for 2 hours in bread pans.
Boil for 2 minutes the sugar, cocoa, oleo, milk and salt at fast speed. Add peanut butter. Stir until melted. Add oatmeal and nut meats.
Mix together and spread in a deep pie pan. Cover with buttered bread crumbs and sprinkle with paprika. Bake at 350° for 15 minutes. Serve with large tortilla chips or large corn chips.
Preheat oven to 350°. Place hamburger and onion in a large skillet. Cook over medium heat until hamburger is browned; drain. Place hamburger mixture in baking dish. Add Tater Tots; mix well.
Melt peanut butter and chips over low heat. Add peanuts and cereal. Mix. Drop by tablespoon onto wax paper. Cool and enjoy.
Blend together mayo, sugar and vinegar in small bowl. Mix everything else together in large bowl. Add sauce and chill.
Mix dry ingredients. Cut in shortening. Add buttermilk and mix. Roll on floured surface. Bake at 425° until golden brown.
Cook and season meat. Spread bean dip on bottom of dish. Sprinkle meat over dip. Mix taco mix with sour cream and spread evenly over meat. Spread avocado dip over taco mix. Chop onions, tomatoes and olives. Sprinkle over mixture and top with grated cheese. Serve chilled with Doritos.
In cake pan (8 x 8 x 2-inch), melt 1 tablespoon butter; sprinkle the brown sugar evenly into pan. Spoon blueberries over sugar. Sift together the flour, baking powder and salt. Cream 1/4 cup butter with the granulated sugar; beat in egg with vanilla and lemon rind. Gently beat in flour mixture, alternately with milk; beat until smooth. Pour over berries. Bake in a 350° oven for 40 minutes or until cake tester inserted in center of batter comes out clean. Cut in squares in pan and serve warm with whipped cream.
In large saucepan, combine corn syrup and brown sugar. Cook over medium heat, stirring frequently, until mixture bubbles. Remove from heat. Add peanut butter; stir until well mixed. Add Rice Krispies until well coated. Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan. Cut into squares when cooled. Yields 24 squares.
Chop tomatoes, onions and black olives. Layer as follows-beans, guacamole, onions. Tomatoes, peppers, and top with cheese.
Saute venison, onion, celery, green pepper and garlic in oil until onions are transparent. Add tomatoes, sauce and seasonings. Simmer 30 minutes. Add macaroni. Mix well. Pour into greased casserole dish and bake at 350° for 40 minutes until bubbly.
Brown hamburger, then add the five remaining ingredients. Put in large casserole dish and bake at 350° for 1 1/2 hours.
Mix yeast and sugar in warm water. Add warm milk, egg and oil. Mix in flour, 2 cups at a time. Knead dough 6 to 8 minutes. Divide dough in 1/2. Put in greased bowl and let rise for 1 to 2 hours. Spread in pans and let rise 15 minutes. Top with favorite topping.
Flour chicken and brown. Remove and drain. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread rice in 1 1/2-quart size casserole dish. Pour all but 1/2 can of soup mixture over rice and stir to moisten. Top with chicken and rest of soup mixture. Bake, covered, at 375° for 45 minutes to 1 hour.
Cook chicken and cut into small cubes. In large mixing bowl combine all ingredients until thoroughly coated with yogurt. Use scoop to spoon onto lettuce leaves. Sprinkle with paprika or additional almonds just before serving. Adjust yogurt accordingly. May need more or less depending on desired consistency.
Blend cheeses, onion, Worcestershire sauce and 1 cup pecans. Sprinkle other pecans on wax paper. Roll cheese into balls. Cover with nuts. Roll in foil and freeze. Keep in freezer until 4 hours before serving.
Heat peanut butter and syrup. Add sugar. Stir until completely dissolved. Gradually add cornflakes. Stir together until well coated. Butter cake pan lightly. Press into cake pan. Let cool and serve.
Mix well. Makes 1 gallon dry mix. Add to 1 cup hot water to taste.
Cook onion, garlic and beef until lightly brown. Drain. Add next 6 ingredients. Simmer uncovered until thick (approximately 1 hour). Reserve small amount of sauce. Cook noodles as directed on box. Arrange layer of noodles on bottom of pan, then spoon sauce on. Next, Ricotta or cottage cheese mixture. Repeat, finish with noodle layer. Spread with reserved sauce and sprinkle with grated Parmesan cheese. Bake at 350° for 35 to 45 minutes until bubbly.
Mix margarine, sugar	and eggs together. Add flour, cocoa and salt.	Beat until fluffy. Mix in vanilla and nuts with a spoon. Pour into greased 12-inch Dutch oven. Bake 50 minutes with 20 coals on top and 6 coals on the bottom.
Pour boiling water on jello. Then add the oranges, pineapple and orange juice. Pour into a mold. Mix the lemon pudding and cold milk. Add the whipped cream. Serve over the molded salad.
Mix ingredients in order listed. Drop by teaspoon onto greased cookie sheet. Flatten and bake 8 to 10 minutes at 350°. Frost top or sprinkle with sugar; can leave plain, also, it's your choice!
Mix well and refrigerate. Before serving add 1 cup mayonnaise (thin with milk) and coat well. Add 8 cups popped popcorn. Stir well.
Mix together first four ingredients and heat to boiling point. Cool by adding cold water. Blend in egg. Dissolve yeast in 1/4 cup water. Put in bowl with flour. Mix with spoon, cover and let rise until double. Stir down. Spoon in muffin pans. Let rise again. Bake at 400° for 15 to 20 minutes.
Cook broccoli in microwave 8 minutes. Add oleo and melt in broccoli. Add onion, cottage cheese and eggs. Add muffin mix last. Pour into greased baking pan. Bake at 350° for 35 minutes.
Saute ground beef in garlic and oil. Add tomato sauce, tomatoes, salt and oregano. Simmer 20 minutes. Cook noodles. Alternate layers of noodles, Mozzarella, cheese, cottage cheese, meat mixture and Parmesan cheese. Bake at 375° for 1 hour in a 9 x 13-inch pan.
Brown meat, onions, salt, pepper and Italian seasoning. In large mixing bowl, place meat mixture and mix well. Cook manicotti noodles in large pan of boiling water 10 minutes; drain hot water gently. Add cold water.
In a large kettle, combine sugar, nutmeg, ginger, cloves, mace, allspice, cinnamon and water. Stir until sugar is dissolved. Add sherry and simmer over low heat. Beat egg whites and yolks separately, then add to the sherry mixture. Simmer 30 minutes, stirring frequently. Stir in brandy. Remove from heat and serve in mugs.
Place chicken in a large bowl or container. Sprinkle all seasonings on chicken. Turn chicken to make sure it is all covered well, then add honey and lemon juice to chicken. Again, turn chicken to make sure it is covered well by seasonings, honey and lemon juice. Let this sit for about 1 hour in refrigerator (longer is okay). Grill when ready.
In a casserole or plastic pan place part of broken lettuce, celery, peas, eggs, Cheddar cheese and bacon bits. Mix sugar and mayonnaise in a cup and spread over ingredients. Repeat layers until filled to top of pan. Last layer place sliced eggs on top of lettuce plus mayonnaise and refrigerate overnight. If you like, mix all ingredients together and toss with mayonnaise. Place in casserole and refrigerate overnight.
Mix all ingredients (except beans). Bring to a boil; boil for 10 minutes. Pour green beans into syrup; bring back to boil. Boil for 10 minutes and put into clean jars. Seal with sterilized hot lids; seal tight. When you get ready to use, drain off liquid. Pour into boiling water and season as you like. Cook until beans are done.
Use juices and enough water to make 2 cups. Heat and dissolve Jell-O in hot liquid. Add lemon juice and cheese. Stir well, until cheese is dissolved. Let stand until mixture reaches "wiggly stage" but not set. Then fold in pineapple, oranges and prepared Dream Whip. Let stand overnight.
Beat butter, powdered sugar, egg, almond extract, and vanilla until creamy. Sift and add dry ingredients. Blend to make soft dough. Roll into fingers (will rise when baked so make smaller than you would like the finished finger to be). Push almonds down and slightly into top of finger. Use a knife to create three "wrinkles" in middle of finger for knuckle. Bake at 325° for 18 - 23 minutes or until very light golden brown. Remove from oven. Put red gel around "cuticle" and lightly smudge around with tip of tube. Be careful not to push almond out.
Melt the first 3 ingredients in microwave or heavy saucepan. Add egg and stir to thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 9 x 9-inch pan.
Stir raspberry Jell-O, boiling water and raspberries until berries are thawed. Add applesauce. Chill until ready to serve. This makes one regular jello mold.
Brown chicken, onion and celery in the shortening. Add rice, salt, pepper, chicken broth, water and soup. Mix together. Bake 1 to 1 1/2 hours at 325°.
Put 1 cup sugar in iron skillet. Put on high heat. Stir all the time until sugar has melted and burned. Then add cold water. Cook down to make 1 cup liquid. Sift flour, soda, baking powder and salt. Cream shortening and 1 cup sugar. Then add burned sugar and mix with rest of the ingredients. Fold in beaten egg whites last.
Place chicken in pan with enough water to cover chicken. Add butter and cook until chicken is tender. Cool chicken and take off bone. Place chicken in a baking dish. Next, mix the stuffing mix, cornbread and cream of chicken soup. Add the chicken broth. (Make sure you add enough to make the mixture real moist.) Pour stuffing mixture over chicken. Bake about 30 minutes at 350°.
In large bowl, combine the bottle of Catalina dressing, honey and pineapple. Blend together well. In an 8 x 10-inch or 10 x 10-inch pan, lay chicken flat and pour the mixture onto the chicken. Set your oven at 375° and bake chicken for 40 to 45 minutes. Boil water; add rice and cook for 20 minutes. Serves 4.
Mix together and put in well-greased pan. Bake at 375° until brown on top.
Mix all ingredients, except cheese. Pour half the batter into a greased skillet. Sprinkle cheese on top of this. Add rest of batter. Bake at 400° for approximately 1 hour.
Skin and bone chicken. Place in a greased pan. Mix soup, broth and peas; pour over chicken. Make crust.
Mix ingredients and bake at 300° for about 1 hour until firm. Makes 2 pies.
Bake roast until almost done or boil stew meat until tender. Cut roast into small chunks. Add all ingredients; put into crock-pot on low 6 hours or on high for 3 hours. Serve over hogey buns.
Cream butter and sugar. Add well beaten eggs. Sift dry ingredients and blend entire mixture. Spread on a thin, greased and floured pan. Bake at 400° for 15 to 20 minutes.
Mix all ingredients and refrigerate at least overnight. This will keep indefinitely and it makes 1 quart.
Slice	onions	3/8-inch thick. Soak	30 minutes in buttermilk	(or ice water). Combine egg, salt, baking powder, water, flour, lemon juice and pepper. Stir until smooth. Dip onions and fry in 350° oil. Drain.
Preheat oven to 350°. Cream margarine and sugar together, adding sugar gradually. Cream thoroughly to incorporate air. When sugar mixture is light and fluffy, add eggs, one at a time. Alternately add flour and coconut, blending well. Bake in a greased and sugared loaf pan for 1 1/2 hours.
Trim crusts from bread. Roll lightly. Make mixture of cream cheese, Bleu cheese and egg. Spread cheese mixture evenly on the bread. Place 1 asparagus spear on each slice. Roll up and dip quickly in melted margarine. Quick freeze on cookie sheet. Cut in threes and store in freezer in plastic bags. When ready to serve, put frozen pieces on cookie sheet and bake at 350° to 375° for 10 minutes or longer. Makes 75.
Mix together the first 6 ingredients. Mix well and add pumpkin, eggs, oil, water and vanilla. Mix until smooth and add nuts. Pour into 2 or 3 well-greased loaf pans (floured) and bake at 350° for 1 hour or until done.
Cook carrots, drain and cool. Cut onion and green pepper into rings and mix with carrots in a large bowl. Mix remaining ingredients together and pour over carrot mixture; marinate 12 hours or more. Drain to serve.
Cook vegetables according to package directions. Mix onions, celery, cheese and mayonnaise together. Put in baking dish. Cover with crushed Ritz crackers. Drizzle with melted margarine. Bake at 350° for 30 minutes.
Scrub squash and cut off ends (do not peel). Slice to make 6 cups. Cook, covered, in a small pot of boiling water until tender, 15 to 20 minutes. Drain well and sprinkle with salt and pepper. In a 9 x 12 x 2-inch baking dish, layer the squash, Cheddar cheese, bacon and croutons. Drizzle with melted butter. Bake, uncovered, at 350° for 20 minutes or until cheese melts and croutons are golden brown.
Make a syrup by boiling sugar and 4 cups water for 10 minutes. Add tea and fruit juices. Chill 2 to 3 hours. Add remaining ingredients. Pour over block of ice in punch bowl. Serves 60 to 70.
Combine butter, flour and pecans; mix well. Press into a 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool completely.
Put diced mushrooms, noodles, celery, bean sprouts, carrots, ground pork, salt and tenderizer in large bowl; mix together. Add eggs; mix thoroughly. Wrap mixture in egg roll wraps (use an egg to help seal). Fry in a lot of grease until golden brown.
Divide cooled cake into 3 sections. Crumble with hand 1/3 of cake into a trifle dish or other deep glass dish. Heat opened container of frosting for about one minute or until pourable. Pour 1/3 of frosting over cake layer. Spoon 1/3 cool whip over that layer. Layer cake, frosting, and cool whip, ending with cool whip on top. Refrigerate until ready to serve.
Mix ingredients together and spread over tortillas. Roll tortillas and chill overnight. Cut into bite-size pieces and serve with picante sauce.
Mix raw hamburger, raw sausage, rice, garlic salt and salt together. Carefully take cabbage leaves off and blanch them in boiling water until pliable. Shape meat mixture into rolls, about 3 x 1 1/2-inches. Roll into cabbage leaf and place in a Dutch oven roaster. Cover with tomato juice and cook over low heat for about 3 hours.
Scald milk and pour over bread crumbs in bowl. Add onion, pimento and margarine. Meanwhile, cook macaroni until soft. Add cheese and salt to milk mixture. Add slightly beaten eggs and macaroni. Fill a greased 9 x 12-inch pan and bake at 350° for 50 minutes.
Blend corn syrup, margarine, peppermint and salt. Add sugar. Mix until smooth. (Mixture will be very dry at first.) Divide into thirds (or desired number based on number of colors used). Knead red food coloring into 1/3, green into another 1/3 and leave the last 1/3 white. Shape into small balls. Flatten with fork on waxed paper lined baking sheets. Let dry.
Drain crabmeat. Chop finely or process pimento and pepper. Drain. Toss together. Pour on white sauce mixed with cheese. Cook in double boiler about 30 minutes. Serve on toast or patty shells.
Mix butter, flour and sugar like pie crust. Spread on cookie sheet (with sides). Pat down evenly; makes a thin layer. Bake at 350° for approximately 10 minutes or until golden. Set aside to cool.
In large bowl mix butter, shortening, sugar and vanilla. Mix on high until light and fluffy; set aside. Mix the flour and milk (a little at a time) in small pan. Cook over medium heat, stirring constantly until thick. Let completely cool. When cool, add to the sugar mixture and beat on high for 3 to 5 minutes (no longer).
Wash, cut up squash, cook until tender and drain thoroughly. Add remaining ingredients, saving half of dressing mix for topping. Mix well and pour into greased casserole dish, sprinkle remaining dressing mix on top and bake at 350° until bubbly.
Sift together dry ingredients. Cut in shortening. Blend in sweet potatoes. Add enough milk to make a soft dough (this will depend on moisture in potatoes). Knead lightly. Roll 3/4-inch thick on lightly floured board. Cut with floured 2-inch cutters. Bake in hot oven (400°) on ungreased baking sheet for 20 minutes or until brown. Makes about 15 biscuits.
Cream sugar and butter. Add 4 cups flour, spices, egg, cream and molasses. Mix well. Add more flour as needed. Roll out on floured board. Bake at 375° for about 12 to 15 minutes.
In mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 1 hour or until bread tests done (2 loaves). Batter can also be baked in round cans.
Cut bacon into small pieces and fry until crisp. Drain on paper towel. Cut broccoli into small flowers. Chop some of the stems so salad has some crunch. Mix with onions and raisins. At serving time, toss with the following dressing and add bacon.
Mix sugar and eggs; beat well. Add butter, meal and flour, then add lemon juice. Pour into 1 unbaked pie shell. Bake at 325° for 40 minutes or until done.
Melt almond bark in microwave for 90 seconds. Stir until smooth. Add chocolate chips and stir until melted. When creamy, add nuts and spoon onto waxed paper.
Mix together and cook 15 minutes. Cook 1 cup rice, 1 teaspoon salt in 2 cups water for 15 to 20 minutes. Mix rice and sauce together and pour into 9 x 13-inch pan for 15 to 20 minutes at 300°. Top with cheese, if you desire.
Crush cookies in blender and mix in melted margarine. Pat in the bottom of a 9 x 13-inch greased pan. Put in refrigerator until cold and firm. Soften ice cream and spread over crust. Freeze until firm. While ice cream is freezing, prepare sauce. Mix together chips, sugar, margarine and milk. Boil, stirring constantly, for 8 minutes. Remove from heat and add vanilla; cool. Sprinkle nuts over ice cream and cover with sauce. Cover and freeze until ready to serve.
Grease and flour Bundt pan. Blend first 6 ingredients. Beat on high speed for 7 minutes. Mix sugar, cinnamon and chopped pecans. Pour half batter into Bundt pan. Sprinkle half sugar mixture on top of batter. Pour in rest of batter. Sprinkle remainder of sugar mixture on top. Bake 1 hour at 350°.
Mix together soup, pepper and paprika. In a 9 x 9-inch greased pan, line up potatoes. Cover with cheese, then cover with soup mixture. Cover with tinfoil. Bake, covered, for 45 minutes, uncovered, for 10 minutes more in preheated 400° oven.
Combine chocolate, Marshmallow Fluff and nuts in large bowl. In large pan, combine sugar, butter and milk. Bring to a boil slowly; boil for 6 minutes. Be careful not to burn. Pour hot mixture into the bowl; fold until chocolate and Marshmallow Fluff melt and all is mixed completely and is creamy. Pour into buttered 9 x 13-inch pan. Cool in refrigerator. Cut into small pieces. Very rich.