HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together milk, sugar and salt. Crumble yeast into mixture. Add eggs and shortening (liquid). Mix in flour. Let rise until double in bulk. Roll and cut out doughnuts. Let stand 2 minutes before frying.
Crush vanilla wafers extra fine. Put into bottom of glass cake pan. Combine sugar, vanilla, eggs and margarine. Mix at high speed until creamy. Spread evenly over wafers. Arrange sliced bananas over sugar mixture. Sprinkle with well drained pineapple. Spread Cool Whip over this; top with cherries and nuts. Drizzle with chocolate syrup.
Mix first 6 ingredients in bowl with 1 can tomato sauce and 1/2 can water. Hollow out peppers, carefully removing seeds. Fill with meat mixture. Place peppers in covered casserole. Pour remaining can tomato sauce over top of peppers. Add 1 tomato sauce can of water and a bouillon cube in bottom of casserole. Cover and bake in 350° oven for 1 hour. Can use this same recipe for zucchini squash also.
Bake 350° for 45 minutes. Mix all ingredients into bowl. Let stand 5 minutes. For the perfect pie crust, buy Pillsbury pie crust and follow directions on the box.
Wash shrimp and set aside. Saute onion and celery in butter. Add tomato paste and cream. Stir constantly so cream doesn't curdle. Add remaining ingredients except shrimp. When mixture is hot, add shrimp and simmer for 5 minutes. Serve hot in pastry shells.
Preliminaries: Generously grease two 9 x 5 x 3-inch loaf pans; set aside.
Boil macaroni in salted water. Drain. Mix hot pasta with remaining ingredients in a large bowl. Season to taste. Serve hot or cold.
Mix first 3 ingredients. Spread bean dip on big plate. Spread sour cream mixture on top of bean dip, then tomatoes and onions (green tops and all). Top with olives and sprinkle with cheese.
Slice bananas and pour thawed juice over bananas. Pour in fruit cocktail and juice. Stir in frozen strawberries and mix. Pour all into bowl for freezing. Before serving, let thaw about 10 to 15 minutes and serve while still icy.
Spread cookie dough in a pizza or rectangle pan. Bake at 350° for 12 to 15 minutes. Cool. Boil water, sugar, cornstarch and jello to make a glaze. Cool. (May need to refrigerate to thicken.) Mix cream cheese with powdered sugar and ice cookie dough. Slice bananas and cover cheese layer. Cover banana layer with cool, thickened glaze. Top with any fruit assortment you desire. Refrigerate. I used Fruit Fresh to keep fruit from getting dark.
Let stand 15 minutes. Bake in greased pans 1 hour at 300° to 325°.
Whip the whipping cream. Add (fold) in sour cream. Let stand. Beat together the butter, sugar, egg and vanilla. Add whipping cream and sour cream mixture. Slowly add remaining ingredients. The dough will be very soft! Chill dough overnight before forming cookies.
Combine first	6 ingredients	in a large bowl; add buttermilk, egg and bacon drippings. Stir until dry ingredients are moist.	Spoon batter into a preheated greased 9 x 5 x 2-inch loaf pan.	Bake at 450° for 40 to 45 minutes or until done. Note: Cornbread may be baked at 450° for 20 minutes in a preheated greased 10-inch iron skillet.
Cook and stir until mixture comes to a full, round boil (about 5 minutes). Let cool and add the evaporated milk. Stir well.
Prepare cake mix as instructed on pkg.; pour into a greased 15 x 10 x 1 baking pan. In a mixing bowl, beat cream cheese and sugar; stir in 1/4 c. chocolate chips. Drop by tablespoonfuls over batter; cut through batter with knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. Bake at 350° for 25 to 30 minutes or until a tooth pick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 3 dozen.
Preheat oven to 375°. Cut a thin slice off the top of each pepper; remove seeds. Parboil peppers in boiling water to cover for 10 minutes. Drain and rinse with cold water; set aside.
Mix dry ingredients.	Mix in egg yolks, then milk a little at a time.	Cook until thick, stirring constantly.	Add butter and flavoring. Beat egg	whites	for top and put in cooked, pastry shell.
Mix all together and bake in 4 layers at 350° about 30 to 35 minutes until center springs back when touched lightly.
Cook chicken in boiling water until tender. Drain chicken reserving 1 cup of the broth. Cool chicken and remove chicken from bones; cut in small pieces. Combine soup, green chilies, chili powder, onion, garlic powder, hot sauce and reserved chicken broth and blend well. Cover bottom of 2 1/2 or 3 quart casserole with 2 cups of the corn chips. Spread half the chicken over corn chips. Add half of the soup mixture; add half of the cheese. Repeat layers, ending with cheese. Bake at 350° for 25 or 30 minutes.
Boil noodles in boiling water with 1 teaspoon salt added. Cook, uncovered, rapidly for 4 to 6 minutes. Drain; rinse with hot water. Mix noodles with tuna, mushroom soup, milk and grated cheese. Pour into a 3-quart casserole dish. Garnish with crumbs. Bake for 15 to 20 minutes at 375°.
Use canned, preserved or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage. Add fruit and simmer until clear. Allow to stand in syrup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied.
Brown the ground beef. Add onion and spaghetti sauce. Simmer for 5 minutes.
Using a black cast-iron skillet, heat oil and sear beef tips or meat of your choice, until browned. Add bell pepper, mushrooms and onions, saute until crisp tender. Add salt, pepper, garlic powder, then add vinegar and bouillon cubes. Bring to a boil to dissolve bouillon cubes. Cook on medium-high heat for 10 to 15 minutes. Cover and simmer for 1 to 2 hours on low heat, stirring occasionally. (Do not rush simmer time.) Before serving, thicken with cornstarch or flour to your desired consistency.
Combine first 8 ingredients in a Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 15 to 20 minutes or until potatoes and lima beans are tender. Stir in chicken, diced tomatoes and tomato paste; simmer 10 more minutes.
Mix sugar, flour, eggs, milk, and vanilla extract. Pour into pie pan. Bake at 350° for 35 to 45 minutes, or until slightly firm. No crust necessary.
Cream butter, sugar and vanilla until fluffy. Combine flour and cocoa; blend in cream mixture. Add nuts. Beat on low speed until well blended. Chill dough 1 hour or until very firm to handle. Heat oven to 375°. Mold scant tablespoon of dough around each Kiss, covering Kiss completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly. Remove from cookie sheet. Cool. Roll in powdered sugar. Makes 4 1/2 dozen.
Get the juice off tuna. Put a little bitty bit mustard, mayonnaise and pickles. Stir it up! Stir it up!
Blend at low speed. Beat 3 minutes at medium speed. Pour into greased and floured tube pan. Cake is done when top of cake springs back when touched. Cool 15 minutes. Remove from pan.
Bone chicken breasts and cut in half; dip in egg and roll in bread crumbs. Season with salt. Pan-fry in 1/4-inch hot fat in electric skillet at 360° until brown. Remove fat from pan. Combine juices, cornstarch, curry and sugar. Pour over chicken. Cover. Cook slowly (210°) 20 to 25 minutes. Serve on toast. Top with slivered almonds. Serves 4.
Cream butter and sugar; add vanilla. Add flour and chopped nuts. Roll into 1-inch balls. Place on unbuttered cookie sheet. Place in oven at 350° for 10 minutes.
Measure sugar and set aside. Measure pumpkin into large saucepan. Add spice and Sure-Jell and mix well. Place over heat and stir until mixture comes to a hard boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Ladle quickly into jars. Seal or cover with paraffin wax. Makes about 5 1/2 cups.
Spread beans on platter or tray. Cover with sour cream. Sprinkle with taco seasoning. Cover with green onions, olives and cheese. Spoon taco sauce over all. Serve with tortilla chips.
In a dutch oven, brown chicken in margarine. Remove chicken. Add celery, onion and bell pepper; saute until tender. Add chicken and remaining ingredients.	Bring to a boil, then simmer approximately 20 minutes. Serves four.
Mix and dissolve 1 cup of sugar in 1/2 cup of the water. Mix in microwave to dissolve for 3 minutes. Mix everything else together and put in freezer. Stir every 3 hours until frozen. Good.
Preheat oven to 350°. Brown ground beef, onions and salt until light brown. Drain. Add spaghetti sauce. Simmer 15 minutes. Add 1/2 cup Parmesan cheese to Ragu mixture. Cook lasagna noodles according to directions. Drain. Layer in greased large shallow baking dish as follows: noodles, sauce, Ricotta cheese, Mozzarella cheese and Provolone cheese. Layer again, ending with all cheeses and Parmesan cheese on top. Bake at 350° for about 45 minutes, until bubbly all over. Let cool 10 minutes to firm up before cutting.
Combine all ingredients except raw shrimp. Blend well. Add shrimp to marinade and let set several hours in the refrigerator. To grill, place shrimp on a screen or grate with small holes. Grill 8 to 10 minutes over medium fire, basting often. These can also be broiled. Yield: 6 servings.
Mix Wesson oil and dressing mix together. Add garlic powder, dill weed and lemon pepper to mixture. Pour the mixture over unsalted oyster crackers in a large container with a seal-tight lid. Stir. Shake the mixture every 30 minutes for 2 to 3 hours.
Slice a banana lengthwise. Fill middle with peanut butter. Sprinkle with Rice Krispies. Enjoy!
Slice Spam halfway down. Put onion slice in cut Spam. Mix catsup, brown sugar and A.1. sauce. Pour over Spam. Bake at 350° until onion is done.
Mix chicken, sour cream and cream of chicken soup together. Spoon into casserole dish. Mix melted butter and Ritz crackers. Spread mixture on top of chicken. Bake at 350° for 30 minutes.
Mix ingredients together. Serve with raw veggies: carrots, celery sticks, cauliflower, broccoli, sliced cucumber and green pepper.
Fry bacon with onion. In separate pot, boil vinegar, sugar and water until sugar dissolves. Combine vinegar; mix with bacon, onion and mayonnaise. Stir until well blended. Serve hot over spinach or lettuce.
In a large skillet with lid, put about 1-inch water. Place well seasoned chops in next. Add sliced onions and bell pepper. Layer if necessary. Bring to a boil. Reduce heat to simmer. Cover. Cook 45 to 60 minutes or until tender. No need to stir or rotate unless you wish. Juices can be thickened and served with boiled spaghetti.
Place peaches, honey and a small amount of milk in blender. Puree until almost smooth. Add remaining milk, ice cream and extract. Blend until smooth and frothy, about 1 minute. Serve in tall chilled glasses garnished with fresh peach slices. Yields 5 glasses.
Cut cake into bite size pieces and divide in half. Line oblong dish with half the cake. Spread pie filling evenly over top, then add rest of the cake. Mix sour cream, pudding and milk together until smooth. Pour over cake top evenly. Chill overnight. Serves about 20.
Cube two slices of the bread and spread it over the bottom of a flat pan or dish. Mix the next 5 ingredients together and spread over the cubed bread. Now place four slices of bread over the top of the dish. Then pour the beaten eggs added to milk over the bread. Let stand in fridge overnight. Heat oven to 325°. Pour soup and sliced mushrooms over the souffle. Bake 1 hour. About ten minutes before taking out of oven, sprinkle shredded cheese over the top and let brown slightly. Can add a box of frozen peas, if desired.
Cook spinach according to package directions and drain. Saute onion in butter. Add spinach, sour cream and next 4 ingredients. Stir well. Place artichokes in lightly greased casserole. Spoon spinach mixture over artichokes. Sprinkle with additional Parmesan cheese. Bake, covered, at 350° for 25 minutes. Uncover and continue to cook for 10 minutes.
Cream margarine and sugar. Add eggs, one at a time, beating well after each. Add extract. Sift baking powder and flour. Mix well. Dough should be just firm enough to handle.
Mix all ingredients in a bowl. Fry in oil until brown and done in center. Batter should be very thick.
Depending on how far you drive (pack clothes for an overnight trip). Get up early on Thanksgiving day and go to your mother's house. If traveling a long distance, use plenty of ingredients 2 and 3. Upon arriving at your destination, prepare your nostrils for some luscious, moth-watering smells. Help your mother prepare a wonderful dinner (or stay out of the way). Sit down at the table, say grace and enjoy. To help make the dinner more enjoyable (especially to your mother) wash the dishes.
Cook rice in chicken broth. Pour into a 13 x 9 inch casserole dish. Mix all other ingredients except Rotel. Pour mixture over rice and top with Rotel. Bake at 350° for 45 minutes. Serves 6. Good with tortilla chips.
Place light brown sugar and water in 2-quart saucepan; cook over low heat, stirring constantly until mixture comes to boil. Remove from heat; add nuts and stir mixture until all sugar adheres to nuts. Cool on waxed paper. Store in airtight container.
Combine all ingredients (don't drain corn) into large casserole. Bake, uncovered, for 1 hour at 325°. Stir once every 30 minutes.
In large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside. Reserve three tablespoons bacon drippings in the pan. Discard remaining drippings. Add onion slices to the pan and cook until lightly brown. Add diced potatoes and water. Cook over medium heat until the potatoes are tender, 10 to 15 minutes. Add corn, milk, salt and pepper. Cook until heated through. Pour into warmed bowls and top each serving with crumbled bacon and a pat of butter. Serve with crackers. Makes 4 to 5 servings.
Spray a 9 x 9-inch pan with nonstick cooking spray. Spread refried beans on bottom of pan. Top with salsa, chopped onion and ground meat. Cover with cheese and bake at 350° for 20 to 25 minutes.
Cut lamb meat into 2-inch chunks. Brown slightly and season with salt and pepper. Add sliced onions and cook until meat is somewhat tender, stirring frequently. Add string beans or lima beans, whichever you prefer. Add tomatoes cut into chunks. Add cold water so stew is juicy. Cover and cook over medium low heat for 10 to 12 minutes. Stir and then continue to cook until the beans are done, about 45 minutes. Serve over rice.
Mix the first 6 ingredients, then add raisins and walnuts. Boil, then let cool. When cool, add the flour and soda. Bake at 375° for 30 minutes.
Borrow the butter. Borrow the eggs. Borrow the milk. Ask a neighbor if she will bake it in her oven.
Preheat the oven to 375°. Divide the pastry in half and roll out 1 half with a floured rolling pin to fit a deep dish, measuring approximately 11 x 8 x 2-inches. Roll out remaining pastry very thin and cut into 1-inch wide strips. Place half of the strips on an ungreased baking sheet and bake until partially cooked and slightly browned. Increase the oven temperature to 425°.
Brown the ground beef, onion and garlic. Drain grease. Add tomatoes, tomato paste, basil, oregano and salt. Simmer, uncovered, for 30 minutes. Preheat oven to 350°. Cook lasagne noodles. Mix parsley flakes, eggs, cottage cheese and Mozzarella cheese together. In a 9 x 13-inch baking pan, layer noodles, meat and cheese mixture. Sprinkle Parmesan cheese on top. Bake for 45 minutes.
Make beef into meat balls and brown. Add potatoes (cut in half), carrots (cut in 1-inch pieces), onions, tomatoes, salt and pepper. Simmer 1 1/2 hours in covered pan.
Mix all ingredients together, except biscuits. Place in oblong baking dish (10 x 8-inch). Bake at 350° for about 30 minutes. Place biscuits on top and continue baking until browned.
Score steak in a crisscross pattern on both sides. Combine remaining ingredients in a shallow dish. Marinate steak, covered, overnight. Turn occasionally; grill or broil until cooked as desired.
Saute onions in oleo. Mix the rest of the ingredients together. Bake at 350 degrees for 25-30 minutes.
Peel figs and sprinkle sugar on figs (this will allow the figs to produce their own water). Add jello to figs. After figs become tender, mash them and boil for 15 to 20 minutes, then place preserves in jars and seal or place them in freezable containers and place in freezer.
Blend the margarine, Crisco and sugars until fluffy. Stir in the eggs and vanilla. Add the dry ingredients; mix well. Spray a cookie sheet with Pam. Drop by teaspoonfuls onto the cookie sheet. Flatten with a glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Melt chocolate and butter. Add rest of ingredients; stir until well blended. Pour into a greased and floured 9 x 13-inch baking dish. Bake for 30 minutes in a 350° oven. Cut into squares.
Saute green beans in small amount of bacon grease. Drain. Mix all ingredients and place in casserole dish; bake about 20 minutes at 350°. Add one can French fried onions and return to oven and brown.
In a large pot, boil potatoes approximately 30 minutes or until soft. Drain water and mash potatoes with margarine and enough milk to make a creamy texture. Set aside.
Melt oleo and sugar. Stir until creamy and smooth. Cool, then add other ingredients. Spray 9 x 13-inch pan with Pam and bake at 350° for 25 minutes, not a second longer.
Beat eggs, sugar, flour and syrup. Add butter, vanilla and peanut butter. Mix well and pour into unbaked pie shell. Bake in 400° oven for 15 minutes. Turn oven down to 350° and bake for 25 minutes.
Thaw and drain raspberries. Measure liquid from berries and add enough water to make 1 1/2 cups. Heat liquid and dissolve Jell-O in it. Whip cranberry sauce and add sour cream. Blend well. Add Jell-O mixture and mix well. Chill until firm.
Melt margarine. Mix other ingredients except peaches. Pour batter over margarine; then pour peaches over batter. Do not stir. Bake in a preheated 350° oven for 35 to 40 minutes.
Mix pudding as directed, then add Cool Whip to pudding and mix by hand. Using a 9 x 13-inch rectangular pan, a layer of crackers first, then a layer of pudding mixture, a layer of crackers and repeat ending with crackers. Spread frosting on top. Keep refrigerated and let frosting cool before eating.
Preheat oven to 350 degrees. In large bowl, combine coconut, condensed milk and extracts; mix well. Drop by rounded teaspoon onto aluminum foil lined and generously greased baking sheet. Bake 8-10 minutes or until lightly brown around edges. Immediately remove from baking sheet (macaroons will stick if allowed to cool). Store loosely covered at room temperature. Makes about 4 dozen.
Saute beef and drain off fat, leaving a little for flavor. Add beans and onion and stir well. Mix the chili powder, cumin and salt (about 2 teaspoons to taste) and add to chili. Bring to boil, stirring. Turn to low and cook slowly until onion and beans are tender, adding water to desired consistency as needed. Serves 4 to 6.
Cube chicken breasts. Combine salt substitute, lemon pepper and cornstarch and dredge cubed chicken breasts in the mixture. Saute chicken breasts in canola oil (use your own judgment as to the amount needed) in two batches. Set aside. Slice and quarter onions and minced garlic and saute. Slice and quarter the red and green peppers and saute with onion and garlic. Drain pineapple and add to onion, garlic and peppers. If mixture seems dry, add a little of the pineapple juice; reserve the remainder. Add chicken. Add soy sauce, vinegar, and sweet basil to taste; add almonds. Cover and reduce heat. Cook for about 30 minutes. Serve over rice.
Add corn meal gradually to boiling water; cook, stirring frequently, for 30 minutes or until thickened. Add butter and mix well. Pour onto platter and shape into a ring. Sprinkle with Parmesan cheese. Tomato sauce with meat or chicken cacciatore can be spooned into center of ring. Makes 4 to 6 servings.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile. Stir vigorously (it will rise). No one will guess that the distinctly Mexican flavor is chocolate.
Place parboiled chicken breasts in long casserole dish; season to taste with salt and pepper. Place cheese on top of chicken; mix soup with a little water, then pour soup over chicken. Add already cooked stuffing on top of chicken. Spread evenly over top. Bake at 350° for 35 minutes or until stuffing is lightly brown.
Add jello to boiling water and stir until dissolved. Add sugar and cranberry juice; stir until dissolved. Chill in refrigerator until partly set. Fold in drained pineapple, cranberry sauce and nuts. Pour in mold. Chill until firm.
Mix dry ingredients in mixing bowl. Add raisins or currants and caraway seed. Stir in combined melted margarine, beaten eggs and buttermilk until a soft dough is formed. Turn out on a lightly floured board and knead until stickiness disappears. Form in two round cake pans (greased). Bake at 350° for 1 hour and 25 minutes.
Saute butter and onions. Layer pasta, cheese and mashed potatoes, then repeat layers, adding small amount of butter between layers. Bake at 350° for 25 minutes.
Fry bacon; brown hamburger and onions. Mix all ingredients together. Bake 1 hour at 325°.
Melt butter in pan. Add rice and cook until brown. Pour into casserole. Add remaining ingredients. Cook covered tightly at 400° for 1 hour.
Grind cranberries. Add sugar and let stand overnight. Cut seeded grapes into small pieces. Fold all the ingredients into whipped cream. Let stand for 2 to 3 hours.
Beat egg white until it stands in soft peaks. Gradually mix in brown sugar and vanilla. Fold in pecans. Place pecan halves on greased cookie sheet. Bake at 250° for 30 minutes. Turn off oven and let set for 30 minutes. Store in airtight container. Freeze and serve as needed.
Cream together the margarine, sugar and powdered sugar. Add Egg Beaters (egg substitute) and mix well. Blend in cooking oil (Canola) and vanilla. In a separate bowl, sift together the flour, baking soda and salt. Gradually add dry ingredients to creamed mixture and mix well. Drop from teaspoon onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until done. Remove from baking sheets. Yield: 6 dozen (2-inch) cookies. Each cookie contains: 79 calories; 4 grams fat; 45 mg. sodium and no cholesterol.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 cup onions. Pour into 1-quart casserole. Bake at 350° for 30 minutes. Top with cheese and bake uncovered 5 minutes longer; also add onions on top with cheese.
Saute minced onion in butter for about 3 minutes. Stir in flour and seasonings. Blend in peanut butter. Gradually stir in	milk. Cook, stirring	until thickened. Add tomato juice and bring to a boil.	Sprinkle with parsley.	Yields 4 servings.
Sift dry ingredients together and set aside. Beat eggs together. Add oil and beat again. Add flour mixture, then pumpkin and beat well. Pour into lightly greased and floured pan. Bake in 350° oven for 30 to 35 minutes for 9-inch pans.
Brown ground beef with salt and drain. Pour in both cans of soup; let simmer. Line casserole dish with some of the fritos, then pour beef mixture over top. Cover with more fritos, then lay cheese slices over top. Place in oven until cheese melts. Serves 4 to 6 people.
In a large skillet, saute onion in butter until golden. Add ground beef and cook until crumbly. Discard grease. Add salt, crushed garlic, tomato sauce, vinegar and chili powder. Cover and simmer for 15 minutes. Add beans. Lightly grease a 2 1/2-quart or a 9 x 13-inch casserole dish and cover bottom with 1/3 of the chips. Sprinkle with 1/3 of cheese, then spoon over 1/2 of the meat mixture. Add another 1/3 of the cheese and 1/3 of chips, then add remaining meat sauce. Top with remaining cheese and chips. (This much can be done ahead; cover and refrigerate.) Mix lettuce with onions and tomatoes and sprinkle over hot casserole. Garnish with sour cream and sliced olives.