HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg, salt and milk; add enough flour to make a stiff dough. Roll very thin on floured surface and let stand for 20 minutes. Roll up and slice 1/8-inch thick; spread out the noodles and let dry for 2 hours. Drop into boiling soup, broth or salted water. Cook for 10 minutes.
Break up sausage and cook until brown. Drain all but 1 tablespoon drippings. Add potatoes, onions, green pepper and water. Cover and simmer 15 minutes. Stir in corn. Add milk to flour until well blended. Add to soup. Stir in salt, pepper and parsley. Cook until thickened.
Beat all ingredients until smooth, about 2 minutes on high with hand mixer. Pour into pie plate, bake at 325 F 50-55 minutes or until knife inserted in center comes out clean.
Mix pineapple and Jell-O over low heat until Jell-O melts. Remove from heat; cool. Stir in buttermilk and Cool Whip; mix well. Chill and serve.
Combine first 5 ingredients and stir vigorously. Stir in marmalade and nuts. Grease muffin tins and fill 2/3 full.
Thaw spinach; drain well. Melt butter. Sift flour and baking powder into butter. Stir well. Add spinach and diced Brick cheese. Stir in cottage cheese. Beat eggs well and stir into spinach mixture. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes to 1 hour.
Cook potatoes until done. Add mustard, butter and pepper. Let simmer for 5 minutes.
Combine sugar, sour cream, white corn syrup, butter and salt in a saucepan. Bring to a boil, slowly, stirring until sugar dissolves. Boil, without stirring, over medium heat, until it reaches soft ball stage on candy thermometer or until a little dropped in cold water makes a soft ball. Remove from heat and let stand for 15 minutes. Do not stir.
Saute onions in melted shortening until they change color. Add chili meat and cook until pink is gone. Drain off fat (this is	the secret to preventing heartburn). Add chili powder, cumin, salt, red pepper,	paprika and tomato juice. Simmer 40 minutes. Add enough quick-cooking oats to thicken to taste.
Prepare cake according to directions in 9 x 13-inch pan. After baking, cool for 15 minutes.
Cut beef into small pieces and brown in oil. Add onion and cut-up mushrooms. When mushrooms are soft, add soup, water and wine. Cover and simmer 1 hour or more, stirring every 15 minutes. Serve over cooked noodles.
Melt 2 tablespoons butter in an 8-inch square pan. Sprinkle brown sugar over butter. Pare and core pears; slice in 1/2-inch slices. Arrange on top of brown sugar. Place a cherry in center of each slice. Cream butter. Add 1/2 cup granulated sugar. Cream well. Add egg; beat until fluffy. Add vanilla. Mix the sifted flour, baking powder and salt; add to butter mixture alternately with milk. Pour batter over pears. Bake at 375° for 25 to 30 minutes.
Saute mushrooms and green pepper. Add soup, tomato and chicken; heat. When hot, at last minute add cream cheese and sour cream. Serve over chow mein noodles.
Mix all ingredients well and put in unbaked pie shell. Bake at 350° for 1 hour or until firm. Beat egg whites until peaks form. Add 1 teaspoon sugar and a few drops of lemon juice. Beat until stiff; spread on pie and bake until brown.
Mix ingredients together. Scoop by teaspoon and roll into balls; dip in sugar. Bake at 375° for 8 to 12 minutes. Makes about 4 dozen.
Heat oven to 350°. Mix bread cubes, cheese and 2 tablespoons margarine. Spread 1/2 the mixture in greased 1-quart casserole; top with vegetables. Cook and stir onion in 3 tablespoons of butter until onion is tender. Blend in flour and seasoning. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in meat. Pour over vegetables. Arrange tomato slices on top; sprinkle with remaining bread mixture. Bake, uncovered, for 25 minutes.
Preheat oven to 350°. Spray the bottom of a 9 x 13-inch pan with Pam. Do not flour.
Thinly slice the potatoes. Chop onions. Melt margarine in skillet, then add mixture of potatoes and onions several layers deep and cover. They can be turned occasionally and slightly browned but basically are cooled by steam.
Beat together the soft oleomargarine, sugar and egg. Mix together the flour, baking powder, nutmeg and salt. Mix these ingredients alternately with the milk. Fill 2/3 full in greased muffin tins. Bake at 350° for 20 to 30 minutes. Remove from pan at once while still hot; roll in sugar or sugar and cinnamon. Makes 1 dozen.
Mix all ingredients except crackers. Toss lightly. Add enough coarsely broken crackers to absorb the liquid.
Mix all together. Pour in baking dish. Sprinkle a little catsup on top. If grease comes to the top while cooking, spoon off. Bake at 325° for 1 1/2 hours.
Stew chicken with water, salt, pepper, onion and celery leaves. When done, remove meat from bones, cut into pieces and return to broth. Add corn, parsley and noodles. Boil 15 minutes all of ingredients. Add chopped, hard-cooked eggs.
Mix and cook slowly in heavy pan until thick all ingredients except pecans and vanilla. Add the pecans and vanilla. Cool and spread between layers and on top. Halve recipe for one-layer skillet cake.
Mix the flour, baking powder, salt, vanilla, pudding, egg and milk together. Pour into a greased 9-inch cake pan or 10-inch pie pan. Place on top, one layer of drained peach halves. Next mix the cream cheese, sugar and peach juice. Spread over peaches about 1-inch away from edge of pan. Mix the sugar and cinnamon and sprinkle on top. Bake at 350° for 30 to 35 minutes.
Heat water, salt, oil and food coloring to boiling. Stir liquid into dry ingredients. Knead until smooth. Mixture will be hot at first; consider using rubber gloves. Store in airtight container; will stay pliable for months (6 weeks during summer).
Cream cheese until soft. Blend in sugar slowly. Melt chocolate, cool slightly and add to cheese mixture. Add vanilla, salt and nuts. Mix until well blended. Press into greased pan. Place in refrigerator until firm, about 15 minutes. Cut into squares.
Layer beans, sour cream and salsa in square shallow dish and bake in oven at 350° for 30 minutes. Cover with grated cheese and heat until melted. Serve with Doritos or Fritos.
Bring to a boil and simmer for 10 minutes the first 4 ingredients. Add apple cider, hot water, pineapple, orange juice, red hot candy and orange slice. May put in a crock-pot to keep hot enough to serve.
Saute chicken pieces in butter in large frypan. Remove when lightly browned. Add onions, flour, paprika, salt and pepper and stir. Add chicken broth; stir and cook until smooth. Stir in sour cream and Worcestershire. Mix half the sauce with cooked noodles and pour into 3-quart casserole. Arrange chicken pieces on top of noodles. Pour rest of sauce over chicken. Cover with foil and bake 1 hour at 325°.
Squeeze the lemons and stir in the honey gradually. Taste to see if it is the right sweetness. When the honey and lemon juice are thoroughly combined, add the water and the berries in a pitcher. Pour into glasses that have been frosted in the freezer and are half full of ice. Decorate each glass with a sprig of mint.
Mix well. Bake at 350° for 30 to 35 minutes. Bake in square or oblong pan. May be iced, but good without.
Preheat oven to 350°. Place chicken in flat roast pan. Drain juice from pineapple and pour over chicken. Dot chicken with butter and spread onion over top. Add salt and pepper. Cover pan and bake for 1 1/2 hours.
Mix with hand; roll into 2 rolls. Wrap rolls in Saran Wrap. Refrigerate 24 hours. Bake 1 1/2 hours in shallow pan at 300°. Turn 1 time to brown evenly. Cool on rack.
Mix all these ingredients together except butter and crackers. Put in buttered 9 x 13-inch casserole dish. Use 1 (one) stack Ritz crackers and mix with 1/2 cup melted butter. Sprinkle on top. Bake at 350° for 45 minutes.
Grease a 9 x 13-inch pan. Prepare cake mix following directions on package using the oil, eggs and juice drained from oranges. Mix well. Fold in oranges and nuts. Spread evenly in pan. Bake for 25 minutes at 325°. Cool for 10 minutes then frost.
Mix all except milk. Crumble. Gradually add milk, enough to moisten. Mold into 8 rounds and bake in a greased round cake tin at 425° for approximately 10 to 12 minutes.
Mix and bring the first four ingredients to a boil. Let cool to room temperature. Chop fresh ingredients and add all canned goods in large plastic container. Add liquid mixture to chopped ingredients. Mix and store in fridge. Serve with Frito scoops or serve as a side salad. Will store in refrigerator in canning jar up to two weeks.
Open can; drain off stock and save it for use for basting. Remove all bones and skim from salmon. Cut onion and green pepper in small pieces. Beat eggs and all ingredients and mix well. Pour in baking dish. Cover and bake in 350° oven for 35 minutes. Uncover and brown. Remove from oven and pour the drained stock over the salmon. Serves 2 to 4.
Dissolve gelatin in 1/4 cup of the water over low heat. Put into blender. Add rest of the ingredients and blend well. Pour into 8-inch pan. Sprinkle cinnamon on top and refrigerate until set. Cut pie into 4 pieces. Counts as 1 fruit and 1 milk.
Remove skin from potatoes; shred into bowl. Saute onions in butter until tender. Remove from heat, stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight. Top with buttered bread crumbs. Bake at 350° for 1 hour.
Combine sugar and cocoa. Be sure lumps are out. Add remaining ingredients, except coconut and nuts. Add coconut and nuts last. Mix with spoon. Bake at 350° for 35 to 40 minutes.
Mix together egg and Parmesan cheese. Mix first 7 ingredients in large bowl. Pour in buttered 9-inch pie plate. Top with egg/Parmesan cheese mixture. Bake at 350° for 45 to 50 minutes.
Mix cream cheese and condensed milk; add pudding and milk. Mix well. Fold in half of whipped topping. Alternate layers of cookies, bananas, pudding mix. Top with rest of whipped topping and refrigerate. Serves 12.
Heat soup and water in medium saucepan. Mix all other ingredients. Shape in medium-size balls and drop in soup. Cook on medium heat for 45 minutes, stirring only slightly. Serve with mashed potatoes or with linguine.
Spread cookie dough on 9 x 13-inch pan. Bake 8 to 12 minutes, until light brown. Cool 15 minutes. Mix cream cheese and sugar to soften mixture. Spread onto cookie dough. Put whatever fresh fruit you want on it. Cut into squares.
Drain pineapple well; add the pudding to pineapple and mix. Slowly fold in the Cool Whip.
Combine 1 pkg. turkey gravy mix with 1 lb. ground turkey, onions and parsley. Shape into 4 patties. Broil or grill. Top with American Cheese.
Grease and flour pan. Bake at 325°. Sprinkle nuts over bottom of pan. Mix all cake ingredients and pour over nuts. Bake for 1 hour; cool. Prick cake and drizzle glaze over top and sides. Use Bundt cake pan.
Drain orange sections and pineapple. Add all ingredients and refrigerate until all flavors blend, approximately 2 hours or overnight is fine.
In a saucepan, combine eggs, sugar, butter and milk. Bring to a boil, stirring constantly. Add vanilla. Pour into 2 unbaked pie crusts. Bake at 375° for 30 to 35 minutes until crust is golden brown.
Reserve 4 strawberries for garnish. Use a hand blender or food processor to blend milk, yogurt, strawberries and ice cream until smooth. Pour into 4 medium size glasses. Decorate with remaining 4 strawberries.
Cut apple and orange into small bite size pieces. Use a small can of mandarin oranges if you don't have an orange. Chop lettuce as for a salad. Use other fruit as available like grapes or raisins. Toss fruits and lettuce together. Throw in a handful of nuts and marshmallows, if you like. Mix salad dressing, such as Miracle Whip, and milk together and pour over fruit. Toss to coat.
Place frozen bread dough loaf on cookie sheet, rub with olive oil. Loosely cover with plastic wrap and let thaw and rise. Roll out into a rectangle shape, about 12 x 9-inches. Layer meat on bread leaving about 1-inch on both short sides and 1-inch of 1 long side bare (to seal the roll). Add a layer of cheese. Roll toward the long bare side, like for a jelly roll. Fold in the short sides. Brush with a bit of water to seal. Place seam side down in baking dish. Bake at 375° for 30 to 35 minutes until golden brown. Suggestions: Roast beef slices with cheddar cheese, ham with cheddar or American cheese, pepperoni with a little tomato sauce and shredded Mozzarella cheese (after rolling brush with olive oil and sprinkle with Italian seasonings), cooked ground beef with cheddar or a bit of salsa and taco cheese, finely shredded leftover chicken with...The possibilities are nearly endless!
Mix all ingredients until thoroughly moist. Pour into a greased 8-inch square pan. Bake at 400° for 25 minutes.
Heat 1 cup water and add the butter and flour. Beat with beaters, adding the eggs all at once. Spoon on cookie sheet. Bake at 350° for 35 to 40 minutes.
Cream sugars and margarine. Add oil, egg and vanilla. Sift and add flour, soda and cream of tartar. Add Rice Krispies, coconut and pecans to creamed mixture. Dip 1 teaspoon dough and make into a ball. Flatten it with a fork. Cook 10 to 12 minutes. Makes several dozen.
Peel and finely chop onion. Peel and crush garlic. Heat butter and 1 tablespoon oil in a skillet and fry onion and garlic until transparent. Drain tomatoes. Add to pan with basil and cook over a low heat for 20 minutes. Puree mixture in a blender or food processor.
Combine cream cheese and salsa. Mix well until smooth. Pour into square dish. Layer cheese, lettuce and tomato on top of cream cheese mixture. Serve with tortilla chips.
Preheat oven to 300°. Grease two 9 x 5-inch loaf pans. Combine flour and soda; set aside. In a large bowl, combine remaining ingredients. Blend in dry ingredients. Pour batter into pans. Bake approximately 1 hour and 20 minutes.
Mix all ingredients and spread on bread. Bake at 400° for 8 to 10 minutes. Serve warm. (Freezes easily on cookie sheet. Just pop in oven for quick appetizer.)
Cut shortening into flour and salt. Mix egg, vinegar and water together and add to flour/shortening mixture. Mix altogether. Makes 3-4 nine inch crusts.
Mix rice seasoning, soup, water and vegetables together. Pour into large casserole. Place pork chops on top of rice. Bake at 350° for 45 minutes.
Cream sugars and margarine. Add beaten eggs. Stir in oil and vanilla. Mix dry ingredients and blend in. Chill overnight.
Crumble crackers. Cut marshmallows into fine pieces. Whip cream and add it to the marshmallows and pickle juice or wine. Wash raisins and currants and pour boiling water over them; set aside to soak.
Cream the butter, cream cheese and sugar until fluffy. Add eggs, one at a time, beating well after each egg. Slowly add flour; mix in vanilla and salt. Bake at 300° in a large, greased and floured tube pan for 1 1/2 hours. Check after 1 1/4 hours.
Put all in blender and zip up. Pour into greased and floured pie pan. Bake at 350° for 40 minutes to 1 hour. Pie is done when knife blade comes out clean.
Warm all ingredients	to room temperature. With whisk dissolve yeast in lukewarm water (110°to 115°). Mix shortening, sugar, salt and boiling water. Let cool. Mix eggs and yeast and add to cooled mixture.	Add flour, 2 cups at a time, until flour is completely worked into dough. You may add a little more flour if necessary.	Chill dough thoroughly (approximately 4 hours). Knead for 5 minutes. Shape into rolls. Brush tops with butter and cover with waxed paper before rising.	Let rise in a warm place (80°to 85°) away from drafts or place in an unheated closed oven with a pan of hot water on shelf below them. Let rise until double in size. Bake at 425° for 15 to 20 minutes or until golden brown. Brush tops with butter.
Combine in buttered bowl the milk, rice, sugar and butter. Cook very slowly at least 2 hours at 325° in oven. Stir pudding down every half hour while it is baking. Add salt. Add raisins and nutmeg and bake another half hour. Pudding thickens after removing from oven.
Brown hamburger and sausage with oregano. Add cheese and melt. After cheese is completely melted, put on party ryes and cook at 400° for 15 minutes.
Heat tomatoes and mushrooms. Season with Nature's Seasons. Serve over spaghetti noodles. Add grated Parmesan cheese.
Put dressing over broccoli mixture. Mix well. Let set 2 hours or so, then stir well and serve.
Put all ingredients in bowl and mix well. Pour into unbaked pie crust and cook in a 350° preheated oven for 30 minutes.
Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons onto ungreased cookie sheets. Press with back of floured fork to make crisscrosses. Bake in 350 degree oven for 9 - 10 minutes. Makes approximately 5 dozen cookies.
Remove hard core from cabbage and place head of cabbage in pot of boiling water. Let cabbage steam in covered pot 10 to 15 minutes (with heat off or warm). While cabbage is steaming, mix together ground beef, rice, salt, pepper and onion. When cabbage leaves are easily removed from head of cabbage, fill leaf with approximately 1 heaping tablespoonful of ground beef rice mixture. Fold bottom of leaf up and both sides in. Roll to close. Place cabbage roll, flap side down, in baking dish. Mix tomato soup with about 1/2 can water per can of soup used. Add brown sugar. Pour over cabbage rolls. Cover. Bake at 350° for about 1 1/2 hours. Can also be done in slow cooker.
Sterilize jars. Wash cucumbers thoroughly; pack in quart jars, 20 each jar. Add 2 buttons of garlic, 1 dill weed head and stem and 1 or 2 small hot peppers.
Make the cake according to the directions on the box and make the frosting while the cake cools. Yields two 8-inch round layers.
Bake the cake as directed. Then let cool. Using a wooden handle on spoon, poke holes in cake (lots of holes). Fill holes with caramel topping. Spread whipped topping over cake and sprinkle with crushed Heath bars.
Mix well and freeze. Three hours before serving, thaw and add a 64-ounce container of carbonated lemon-lime drink (Diet Sprite can be used).
Mix eggs and sugar. Add all other ingredients. Bake in ungreased 10 x 17-inch or 9 x 13-inch pan at 350° for 35 to 40 minutes. Sprinkle with powdered sugar when cool. Cut in bars.
Mix pretzels, sugar and oleo. Press into bottom of 9 x 12-inch pan. Mix Cool Whip, cream cheese and powdered sugar. Spread over pretzel mixture. Top with pie filling. Sprinkle top with broken pretzels and nuts if desired.
Combine brown sugar, flour and salt in a double boiler. Heat milk and slowly stir into flour and sugar. Cook over boiling water until mixture begins to thicken. Beat egg yolks in small bowl and stir about 1 cup hot milk mixture into egg yolks. Combine the two mixtures in top of double boiler; add butter and cook until thick. Pour into pie shell. Make meringue by beating egg whites and cream of tartar until stiff. Gradually add 4 tablespoons sugar to whites and continue beating until it holds a peak. Cover pie with meringue and bake at 400° until brown.
Mix and heat until celery and onion are tender. Add chicken broth to moisten preceding mixture. Pour into greased casserole. Sprinkle top with 1/2 cup dressing. Bake at 350° for about 45 minutes.
Mix sugar, flour, dates, milk, baking powder and melted butter. Place in a 9 x 13-inch pan. Sprinkle with nuts. Combine boiling water, brown sugar and butter; pour over mixture in pan. Bake at 350° for 45 minutes.
Combine all ingredients, mixing well. Drop from teaspoon 1-inch apart on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove at once from cookie sheet, using moistened spatula.
Thoroughly cream together 1/2 cup of the sugar and butter. Blend in flour, baking powder and salt. Gradually add milk, mixing thoroughly. (There will be a few lumps but don't worry about these.) Spread batter in greased square pan (8 x 8-inch or 9 x 9-inch). Distribute cherries evenly over batter. Pour on cherry liquid. Sprinkle cherries with remaining 1/2 cup of sugar. Bake in oven preheated to 375° for about 45 minutes or until lightly browned.
Combine ingredients; mix lightly. Pour into slightly greased 9 x 12-inch baking dish. Cover; refrigerate several hours or overnight. Bake at 325° for 45 minutes or until knife inserted in near center comes out clean. Makes 8 to 10 servings.
Mix all ingredients together and put in a greased crock-pot, or spray with Pam. Put several thin slices of cheese on top. Cook on low for 3 1/2 or 4 hours.
Grease casserole; line bottom with cut up broccoli. Cover with cut up chicken, then mushrooms. In a separate bowl, combine mushroom soup, mayonnaise, lemon juice and curry powder. Pour over the chicken. Sprinkle cheese over top of casserole. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Mix in order given. Pour into greased (not floured) bread pan. Bake 45 minutes in a 350° oven. Makes 1 loaf.
Bring water to a boil. Stir in grits, salt and butter. Reduce heat and cook 20 minutes. Stir into grits, Cheddar cheese and Parmesan cheese. Season to taste with pepper, cayenne and nutmeg.
Mix melted margarine with crushed cookies. Pour into 9 x 13-inch pan, saving 1 cup for topping. Stir pudding into milk. Stir Cool Whip into pudding mixture and spread on the cookie crust. Sprinkle top with balance of cookie crumbs and refrigerate.
Combine first 5 ingredients in a large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add milk and vanilla. Cook until thoroughly heated. Serve each cup with a cinnamon stick. Yields 7 cups (about 116 calories per 1 cup serving).
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8-inch circle around top of stem. Remove top and set aside; discard seeds and lose fibers from inside.
Mix sugar, corn syrup, water and dash of salt in heavy saucepan. Cook over medium heat until forms soft ball in 1 cup water. Pour 1/3 mix over stiffly beaten egg whites, beating constantly.
Butter dish. Layer with dried beef, chicken next. Cover with bacon. Pepper to taste. Mix soup and sour cream; pour over. Bake at 275°, uncovered, for 3 to 4 hours.
Rub pie crust with egg white and bake in 400° oven for 2 minutes. (Egg white keeps the crust from becoming soggy.) Beat eggs slightly; add sugar and mix well. Add remaining ingredients and pour into pie crust. Bake at 400° for 10 minutes. Reduce heat to 375° and bake 15 minutes. Reduce heat to 350° and bake 12 to 20 minutes.
Mix the meal, baking powder and sugar, then add egg and buttermilk. Mix well. Bake in well-greased muffin tins at 450° until brown, approximately 30 minutes.
Cook celery in small amount of boiling water; drain. Combine celery, almonds, chestnuts and mushrooms. Pour into greased 12 x 8 x 2-inch casserole dish. Melt 1/4 cup plus 1 tablespoon of butter and blend in flour and cook for 1 minute. Add chicken broth and half and half. Pour over veggies. Combine cheese and bread crumbs and drizzle with melted butter. Bake at 350° for 25 minutes. Enjoy!
Cream the margarine and both sugars. Combine eggs and water; add to creamed mixture. Mix dry ingredients; add to mixture with vanilla. Chill for at least 30 minutes. Keeps for days in fridge. Roll 1/8 to 1/4-inch thick for crisp cookies, or 1/4 to 1/2-inch thick for thick and softer cookies. Bake until golden.
Melt cheese and butter over low heat and add to the dry ingredients. Mix well and place on 2 cookie sheets lined with wax paper (or jelly pans). Put in cool place. When cooled, cut and store in cool place.
Melt butter in saucepan. Add all but shrimp and scallops; simmer for 5 minutes. Pour butter sauce into large pan that can be put on grill. Add shrimp and scallops. Put this pan on grill with medium heat. Bring to simmer; let simmer for 20 minutes. Remove shrimp and scallops from sauce and serve.
Saute ingredients in black skillet over medium heat 5 to 6 minutes. Stir. Serve hot.
Garnish with avocado slices. Sprinkle with bacon. Serve dressing on the side. Yields 6 servings.