HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs in 3-quart bowl until well mixed. Stir in next 6 ingredients until well blended. Measure spices into a cup, add boiling water and stir to a smooth paste, then stir thoroughly into pumpkin mixture. Turn mixture into pastry-lined pan. Bake 15 minutes, then reduce heat to slow (300°), opening oven a minute so heat drops rapidly to 300°. Bake about 25 minutes longer or until custard tests done. Remove to cake rack to cool to lukewarm before cutting.
Roll vanilla wafers and make crumbs. Pour 3/4 on bottom of pan. Take oleo, butter and sugar, vanilla and beat until fluffy then add eggs one at a time and beat 1 minute until you use the 3 then spread on top of crumbs. Take and drain crushed pineapple and put on top of egg mixture. Then slice bananas on top of pineapple. Put Cool Whip on top and sprinkle with remaining crumbs.
Mix flour, margarine, pecans and sugar. Bake in a 9 x 13-inch ungreased pan or two 9-inch pie pans for 20 minutes at 350°. Cool.
Butter a Bundt pan. Place roll dough in it and pour stick of melted margarine over it. Mix dry pudding, brown sugar and nuts. Sprinkle over the top of the rolls. Let rise overnight. Bake at 350° for 30 minutes. Empty onto serving plate immediately.
Melt margarine. Drain mushrooms. Combine all ingredients. Cover with foil; bake until rice is done.
Mix all ingredients well. Pour in a Pyrex pan (9 x 13-inch). Cook at 350° for 30 minutes. Shut off oven; let the cake set in oven for 1 hour. Cover with cherry or strawberry pie filling.
In a bowl, mix beef, water and taco mix. Add corn, peppers and tomato sauce; mix well. Pour into a 2-quart casserole dish. Prepare corn muffin mix and add 1/2 can of onions to it. Spoon muffin mixture around outer edge of casserole. Bake uncovered at 400° for 20 minutes. Top with remaining onions and cheese and bake 2 or 3 minutes longer.
Saute mushrooms in butter; remove from pan and set aside. Add celery to remaining butter; stir until crisp and tender. Blend in flour, gradually. Add barbecue sauce and mix well. Add tomatoes, onions and salt. Mix well until thick. Cover and simmer fifteen minutes. Add shrimp and mushrooms. Cook ten more minutes. Serve over rice.
Cook chicken and debone. Leave in large pieces in 9 x 13-inch pan. Put in broccoli, chicken and cheese. Mix undiluted soup, mushrooms, chestnuts and mayonnaise. Spoon over top. Bake 30 minutes at 350°. Put onion rings on. Bake 10 minutes more.
Season chicken with salt and pepper; coat lightly with flour. In large skillet in hot oil, lightly brown chicken on both sides; remove and set aside. Add mushrooms, onions and garlic to skillet; cook and stir until tender. Stir in remaining ingredients. Return chicken to skillet; spoon sauce over to coat. Simmer, covered, 15 minutes or until tender. Yield: 4 servings.
Mix Karo syrup and sugar; bring to boil, then remove from heat. Add peanut butter and Rice Krispies; mix well. Pat into greased cookie sheet. Melt chocolate chips and butterscotch chips. Spread melted topping onto Rice Krispie mixture. Let topping firm a little before cutting into squares.
Always bake pie crust first for about 8 minutes at 425° before adding the filling.
You must start with sugar and then vinegar, then you can go on with recipe. Beat with electric mixer; if too thick or grainy you may add 1 tablespoon of hot water (no more).
Crumble sausage and brown. Drain. Add green pepper, celery and onion to sausage. Continue cooking until vegetables are tender. Add slivered almonds and reserve some for garnish. In another pan, combine soup, water and rice. Simmer 20 minutes. Add salt and butter. Stir well. Combine rice and sausage mixture. Put in 3-quart greased baking dish. Sprinkle with almonds. Bake at 350° for 1 hour. Freezes well.
Let cream cheese stand at room temperature until soft; blend with sugar. Add fruit and nuts. Whip the cream; add vanilla and powdered sugar to the whipped cream mixture. Fold whipped cream mixture into cheese mixture. Grease a large rectangular pan lightly with mayonnaise and pour mixture into pan. Freeze at least 6 hours before serving. Cut into serving portions and serve on lettuce leaves. Serves 6 - 8.
Cut off both ends; leave 2 layers of shucks on ear. Cook in microwave 8 minutes. Take out, run cold water over corn, then shuck. Put in aluminum foil with butter until ready to eat.
Boil separately in sugar and salt for 3 minutes the carrots, broccoli, cauliflower and zucchini. Brown in 1/2 to 1 cube of butter, the onions and mushrooms. Butter bottom of casserole. Put half of the onion-mushroom mixture in casserole. Layer vegetables on top. Put the rest of the onion mixture on top of vegetables.
Brown and drain ground meat. Stir into meat chopped onions and bell peppers. Pour Worcestershire sauce generously over meat. Add onion salt, garlic salt, celery salt, pepper, Tabasco and chili powder to taste. The more generous you are with these seasonings, the spicier the chili. Add about 1/2 cup parsley flakes and tomato sauce. Simmer 1 hour, stirring often to avoid sticking.
Put in pudding dish or 2-quart casserole. Steam 2 hours and serve with whipped cream.
Soak prunes in water just enough to cover, then heat until prunes plump out or swell. Drain and chill thoroughly. Combine prunes with celery and apple. Stir in enough dressing to moisten. Line salad bowl with lettuce leaves and pour mixture on top. Garnish with walnuts.
Combine bouillon cubes and water. Bring to boil, then add cabbage, carrots, celery and onion. Simmer until vegetables are done. Add tomatoes, bean sprouts and green beans.
Dissolve jello and sugar in water. Add rest of ingredients. Refrigerate until chilled.
Brown meat, add onion. Cook until tender. Stir in tomato sauce and seasonings. Alternate layers of meat mixture, tortillas and cheese in 1 1/2-quart casserole, ending with cheese. Bake at 320° for 20 minutes. Makes 6 or more servings.
Melt butter or in saucepan. Blend in confectioners' sugar and vanilla. Stir in water, 1 tablespoon at a time until glaze is of proper consistency.
Brown hamburger; drain. Mix in spaghetti sauce. In a 9 x 13-inch pan, layer sauce mixture, uncooked lasagna noodles and cottage cheese until all is used. Put Mozzarella and/or Cheddar cheese on top. Refrigerate overnight. Bake at 375° for 30 minutes.
Mix well and pour into buttered 1 1/2-quart casserole dish. Bake 20 minutes at 400°.
Sprinkle cabbage with salt; toss and let stand 1 hour. Add celery and green peppers. Let stand 2 minutes; drain. Combine sugar, water, vinegar, celery and mustard seed. Bring to boil. Pour over cabbage mixture. Mix well. Allow to cool. Put in freezer cups and seal, label and date. Place in freezer until ready to serve.
Fry hamburger with onion until done (browned and crumbly). Combine all other ingredients. Then add the hamburger mixture and pour into a baking dish. Bake at 350° for 1 hour and 15 minutes. Stir once or twice while baking.
Combine all ingredients except can of icing. Bake as directed on cake mix, maybe a little longer. Ice with can or package of cherry chip icing mix.
In a large bowl beat cake mix and eggs. Fold in pie filling. Spread in greased sheet pan. Bake at 350° for 18 to 20 minutes.
In a large skillet, brown beef with celery, onion and bell pepper. Drain excess fat. Add tomato sauce and simmer 5 minutes. In a large casserole, combine beans and brown sugar. Stir in beef mixture and bake at 350° for 20 to 30 minutes until bubbly.
Cream butter and sugar. Add eggs and other ingredients, beating well. Bake in an 11 x 16-inch greased pan for 25 minutes at 350°.
Thoroughly mix all ingredients; let stand a few minutes to season and thicken. Drop mixture from tablespoon and brown patties slowly on both sides. Place in casserole dish and cover with Mushroom Gravy.
Dip tortillas in enchilada sauce. Make a layer in flat dish. Brown beef; season to taste. Add chilies and mushroom soup; mix well. Spread 1/3 of meat mixture over tortillas. Sprinkle with 1/3 of onion and grated cheese. Repeat layers. Bake at 350° until heated.
Brown salt pork until crisp; add onions and garlic. Cook until nice and browned. Add tomato sauce and paste. Stir well. Cover and let simmer on low fire for about 1 hour, stirring several times. Add oysters, liquid and about 2 quarts water and bring to a boil on high heat. Lower to medium heat and cook for about 30 minutes. Add spaghetti. Return to a boil; add the green onions and parsley. Continue to cook until spaghetti is tender (about 15 minutes longer). Add salt and pepper to taste. This soup is better if cooked early, then reheated just before serving, allowing the flavors to blend together.
Cook and debone chicken. Combine next 10 ingredients and add chicken. Place in 9 x 13-inch baking pan; top with grated cheese. Bake at 350° for 30 minutes. Sprinkle 1 can French fried onions on top, then bake an additional 15 minutes.
Combine marmalade, juice, mustard, ginger and ground cloves. Simmer 5 minutes. Stud ham with whole cloves. Bake with half the sauce over ham. Add raisins after baking.	Serve sauce with ham.
Combine all ingredients together except onion rings. Place in a glass baking dish. Top with a little more cheese and add the fried onion rings. Bake at 350° for 15 to 20 minutes.
Mix mayo, Parmesan cheese and oregano. Spoon over 2 to 3 pounds of chicken. Bake at 375° for 45 minutes.
Combine cake mix and sugar in large bowl. Add oil and next 4 ingredients. Beat at medium speed for 5 minutes. Stir in poppy seed. Spray Bundt pan with cooking spray. Pour batter in pan. Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 1/2 hour. Remove from pan.
Mix ingredients. Roll and cut on floured surface. Bake at 325° for 15 minutes.
Boil a large pot of salted water. Drop in potatoes and cook until tender (about 15 minutes). Drain potatoes and put in large mixing bowl with 1 tbsp. butter. Mix on low speed until potatoes are smooth. Mix cream cheese, sour cream, onion powder, salt and pepper and beat on low speed to blend. Coat a 9 x 13 in. baking dish with cooking spray. Spread potato mixture into the dish and refrigerate overnight. Preheat oven to 350°. Bake for 30 minutes.
Cover ham hock with water. Boil on medium heat until tender. Pick and wash greens under running water. Add greens to ham hock pot. Cook on medium heat until vegetable are tender. Serve with hot sauce or chow chow.
Preheat oven to 350°. Place dry ingredients (first 6) into mixing bowl. Add eggs, oil, orange juice, vanilla and lemon extract. Beat until well blended. Pour batter into a 9 x 13- x 2-inch greased and floured pan. Bake 25 to 30 minutes, or until tests done.
Combine first 7 ingredients. Pour over cucumbers and tomatoes, lifting vegetables to allow sauce to cover all layers. Chill.
In bowl, mix all ingredients, except hot dogs and oil. Pour mixture into tall glass. Skewer hot dogs with wooden skewers; dip in mixture. Deep fry at 375° until golden (about 2 minutes). Drain on paper towels.
Mix all ingredients together, using white or yellow corn, as you desire. Place in casserole and put in oven in a pan of water. Bake at 400° for 1 hour. Serves 4.
Drain and chop artichokes. Add other ingredients and blend in ovenproof dish. Bake at 350° for 30 minutes. Serve with crackers or blend.
Preheat oven to 350°. Cream the margarine; gradually add sugar while beating. Beat until light. Add eggs, 1 at a time, beating well after each addition, until light and fluffy. Add crumbs, alternating with milk; mix well. Stir in coconut and walnuts. Spoon into lightly greased 10-inch tube cake pan or Bundt pan. Bake for 1 1/2 hours or until done.
Preheat oven to 450°. Line cookie sheet with a piece of foil. Place flour, baking powder and cinnamon into mixing bowl and blend. Add butter to flour mixture and work in with your fingers. Butter will disappear into flour. Add honey, milk and egg to mixture. Stir with wooden spoon until thoroughly mixed.
Mix all ingredients. Bake in a 350° oven. For Minute rice, bake 30 to 45 minutes. For regular rice, bake 1 1/2 hours.
Soak beans overnight in water to cover. Wash and parboil with soda in boiling water until they are barely tender. Rinse. Put in bean pot or casserole. Mix in all the seasonings and barley, placing the pork at the bottom. Cover with boiling water. Cover and cook very slowly for 6 hours. Renew with water as needed. Important: During the last two hours, draw the pork to the surface. Score and let it brown.
Soak beans overnight. Drain. Add fresh water and 1 teaspoon salt. Cook 45 minutes. Drain beans and rinse in hot water. Place beans in greased casserole. Combine other ingredients and pour over beans. Bake 1 hour at 350°.
Heat oven to 350°. Saute zucchini and onion in butter until tender (about 10 minutes). Add spices and mix well. Mix eggs and cheese in separate bowl. Butter a large pie pan or quiche dish. Arrange crescent rolls to make a crust. Spread a thin layer of mustard on crust. Mix vegetables with eggs and cheese and pour onto crust. Makes a large pie. Bake about 20 to 25 minutes.
Use a heavy 12-inch cast-iron skillet. Coat the sides liberally with nonstick spray. Preheat skillet in a 350° oven. In a large bowl, mix together with a wire whisk the sugar, flour and milk until thoroughly blended. (Do not overwork; you want it smooth and free of lumps.) In a separate 12-inch skillet, heat 4 tablespoons of butter to sizzling. Add the apples, apple pie spice and cinnamon; quickly cook them until they soften. (Just a few minutes; don't overcook, they should be crunchy.)
Add onion and salt to meat and press into a casserole dish. Add vegetables and soups. Stand Tater Tots up, pressing them into the meat, covering entire top. Bake 1 to 1 1/2 hours at 350°.
Preheat oven to 350°. Grease and flour muffin pan (be sure not to get any grease or flour on the top of the pan). Mix all ingredients together until mixed well. Pour into muffin tins. Place in oven and bake for 15 minutes or until done.
Preheat oven to 400°. Prepare shallow baking dish or pan by spraying lightly with Pam cooking spray. Carefully wash flounder fillets; rinse in diluted lemon juice (one part lemon, three parts juice). Pat dry with paper towels. Rub with olive oil; season with salt and pepper. Place 4 fillets in prepared baking dish. Combine stuffing mix, chopped vegetables, crab meat and egg; mixture will be loose. Spoon on top of flounder in baking dish. Carefully place remaining fillets on top of stuffing, pressing ends of top and bottom fillets together. Using a knife, cut a 2-inch slit in top fillets. If desired, garnish with paprika, parsley, baby shrimp and any remaining stuffing. Bake for 15 to 18 minutes, or until stuffing is lightly browned. Remove from oven; sprinkle with the juice of half a lemon.
Boil broccoli in salted water for 5 minutes; drain. Mix chopped broccoli, onion, pepper and cheese together; place into greased deep dish pie plate. Beat remaining ingredients until smooth for 1 minute; pour into pie plate. Bake at 400° for 35 to 40 minutes, until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Put margarine in a heavy pan. Pan fry onion and pepper until onion is slightly browned. Add remainder of ingredients. Cook for 15 minutes.
Brown sausage in a skillet. Remove and drain. In same pan, cook vegetables until tender. Add sausage and cashew nuts. Cook 2 minutes until warm. Serve over cooked rice. Serves 6.
Whip the cream and add sugar and pineapple. Mix all of the ingredients together; spread into serving pan. Cover and freeze.
Combine rhubarb, strawberries, sugar and flour well. Place mixture in 8 x 1 1/2-inch round baking dish or 8 x 8 x 2-inch or whatever works.
Mix Pepsi and ketchup together. Add chicken and simmer until done. For larger amounts of chicken, just double Pepsi and ketchup.
Choose plump potatoes without many roots and without cut places on it. Wash potatoes good and dry them. With your hands very lightly butter or oil the potatoes.
Mix together all ingredients except beef. Add meat and let stand for a few hours. Remove meat from sauce and broil over hot coals. Meat may be broiled in a broiler or in a skillet on top of range.
Mix together cracker crumbs, sugar and butter. Place in an oblong baking pan. Mix together milk and pudding. Add ice cream. Mix until smooth and place over graham crackers. Refrigerate 20 minutes. Remove and spread topping 1-inch thick. Sprinkle with crushed candy.
Boil and cool, but not too cool, the sugar, cider vinegar and corn oil. Set aside. Chop or cut the celery and radishes. Drain the sauerkraut, rinse and redrain. Mix all vegetables and pour mixture overall. Let stand at least 4 hours or fix a day ahead.
Blend cottage cheese, 1/2 cup mashed potatoes, 2 beaten eggs, 1 teaspoon salt and cinnamon; let stand. Blend the flour, 1/2 teaspoon salt, baking powder, 1 egg and 1/2 cup mashed potatoes. Add enough cold milk to hold dough together. Take walnut size portion and roll into pancake size circle. Place tablespoon cheese mixture in circle. Fold in half and pinch closed. Drop into boiling water for 10 to 15 minutes. Do not crowd. Remove with strainer spoon. Serve with melted butter and browned bread crumbs.
In a 2-quart saucepan, heat butter or margarine until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk; heat to boiling. Remove from heat; cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water; beat until smooth and spreading consistency. If frosting becomes too stiff, add more milk, 1 teaspoon at a time.
Beat the egg whites until stiff. Blend together the other 3 ingredients in a separate bowl. Gently fold the beaten egg whites into the cheese mixture. Fill the dusted muffin cups about 3/4 full. Bake for 15 minutes in a 350° oven.
Mix Rice Chex, butter and sugar (3 tablespoons) and pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes, then cool. Mix Cool Whip, 1 cup sugar and cream cheese. Spread over crust. Mix Jell-O and water until dissolved. Add berries. Spread over Cool Whip layer. Store in fridge.
Saute onion, pepper and garlic in oil until tender. Add all the rest of the ingredients. Simmer 45 minutes or so. Habinero pepper sauce will make it extremely hot. This recipe is also very low in fat.
Grind and drain pepper. Mix sugar, peppers and vinegar. Let boil for 2 minutes. Take from heat. Cool for 10 minutes. Add Certo and let stand 10 minutes. Skim and pour into sterilized jars and seal. You may use green food coloring.
In large skillet, brown ground beef and onion; drain. Add tomatoes, tomato sauce, salt and chili powder. Oregano leaves and cumin; mix well. Simmer 25 to 30 minutes stirring occasionally until thoroughly heated and flavors are well blended.
Beat Dream Whip and 1 cup of milk on high for 7 minutes (should be fluffy); then add rest of milk, vanilla and pudding. Beat on low. Pour into pie shell and let set.
Preheat oven to 350°. Put pie crust in freezer while you make filling. Beat the eggs with a whisk until just blended. Gradually add 1/2 the sugar. Add cornstarch to remaining 1/2 of the sugar, stirring to remove lumps. Blend into egg mixture. Add and stir in brandy and butter. Pour this into pie shell that you have first added nuts and chocolate bits to. Bake for 40 to 50 minutes. Serve at room temperature with whipped cream.
Beat egg yolks until thick. Add sugar and continue beating. Add rusk crumbs, nuts, baking powder and vanilla; mix well. Beat egg whites until stiff. Fold into egg yolk mixture.
Mix dry ingredients; add milk and molasses to lard and mix. Combine mixtures and mix well. Pour into a cloth and steam for 2 1/2 hours. Raisins may be added.
Cook spaghetti. Drain and set aside. Saute green pepper and onion in butter until tender. Add tomatoes and stir until thickened. Cut cheese in chunks and melt in the tomatoes. Stir well. Add the Worcestershire sauce, salt and red pepper.
Cook zucchini; drain. Cook onions and carrots in 4 tablespoons butter. Remove from heat. Add 1 1/2 cups croutons, soup and sour cream. Gently stir in zucchini; put into casserole dish. Top with remaining 2 tablespoons butter and 1 cup croutons. Bake at 350° for 30 minutes or until bubbly.
Quarter and drain artichokes. Slice mushrooms and saute in butter. Put artichokes and mushrooms in a 1 1/2-quart casserole. Combine next four ingredients and spread over vegetables. Sprinkle with last three ingredients. Bake at 350° for 30 to 35 minutes.
Spray cookie sheets with Pam. Spread crackers, side by side, on cookie sheet to fill sheet. Bring butter and sugar to boil. Boil for 3 minutes, then pour over crackers. Bake 8 minutes only at 350°. Remove from oven and spread melted chocolate chips over crackers. Let cool and break off into pieces. Store in wax papered tin in refrigerator.
Place radishes in a small saucepan. Cover with salted water. Simmer over low heat, covered, until tender (10 to 12 minutes). Drain well. Add butter, thyme, basil, fennel seed and white pepper. Stir over medium heat until radishes are well coated. Serve immediately.
In a salad bowl, toss together the cabbage, carrot, green or red sweet pepper and green onion.
Gradually beat oil into wine or cider. Stir in the remainder of the ingredients. Pour marinade over the chicken, cover and chill 2 to 3 hours, turning at least twice.
Mix chicken soup with mayonnaise. Grease 9 x 13-inch pan. Layer 1/2 broccoli, chicken and cheese. Repeat layers. Pour soup mixture over top and sprinkle with more cheese. Heat through at 350°.
Whisk all ingredients together. Use as a dressing on green salads and steamed vegetables. Excellent on steamed broccoli. Keeps in refrigerator up to 2 weeks. Seasoned rice vinegar is available in most supermarkets. Check the vinegar section as well as the Oriental foods section.
Mix Veg-All, chestnuts, onion, mayonnaise and cheese. Pour into casserole dish. Top with Ritz crackers and dot with butter. Bake at 350° for 20 to 30 minutes.
Peel, seed and dice cucumbers. Sprinkle cucumbers with salt. Let stand for 15 minutes. Pour off liquid. Mash garlic in bowl with lemon juice. Add yogurt, dill and cucumbers; mix well and chill. Sprinkle with olive oil and mint. Serve as an appetizer or accompany with a meal.
In large plastic pan, place ground beef. In a bowl, mix the bread slices, egg and milk. When well mixed, add to the ground beef and mix real well. Add chopped onion, bell pepper, salt, pepper, Accent and 1/2 cup catsup. Mix together thoroughly. If mixture is too stiff, add milk. Preheat oven to 450°.
Cook carrots slightly and drain. Cook onion in melted margarine for 2 or 3 minutes. Stir in flour, salt, mustard and milk. Cook until smooth. Add pepper and celery salt. Layer carrots and Cheddar cheese in 2-quart casserole, beginning and ending with carrots. Pour sauce over layers and top with bread crumbs. Bake, uncovered, at 350° for approximately 25 minutes. Serves 6 to 8.
Heat over medium heat the margarine, flour and pecans until toasted. Pat into a 9 x 13-inch pan.
Preheat oven to 400 degrees. In oil, salt and pepper meat and brown, with worcestershire sauce and onions. Drain meat. Mix meat, ketchup, and mustard together. Grease a 3 qt. baking dish, and spread meat mixture in dish. Sprinkle cheese on meat mixture and set aside. Mix remaining ingredients. Pour over top of meat mixture. Bake for 30 minutes or until toothpick comes out clean.
Cream butter and sugar until light and fluffy. Add eggs. Mix well. Add dry ingredients; then flavor. Roll out and cut with cookie cutter or drop by teaspoonful. Bake at 375° until golden.
Sift together flour, soda and salt; set aside. Cream butter. Gradually add sugars. Blend in unbeaten eggs and vanilla. Beat well. Gradually add dry ingredients (flour, etc.); mix thoroughly. Stir in butterscotch morsels and pecans. Mix well. Chill. Drop dough by rounded teaspoonfuls into coconut; roll to coat. Form into balls. Place on greased cookie sheets. If desired, top with pecans halves or maraschino cherries. Bake at 375° for 10 to 12 minutes until golden brown.
Combine all ingredients and shape into small meatballs. Place in a casserole and pour sauce mix over meatballs. Cover casserole and bake 40 minutes at 350°. After 40 minutes, reduce heat and let simmer another hour. (The longer they simmer, the better they are.)