HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter. Add the crushed pretzels and sugar; mix thoroughly. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Heat oven to 350°. Mix 1/2 cup powdered sugar and the butter. Stir in baking mix, nuts and almond extract. Mix in enough water to moisten dough.
In mixing bowl, mix eggs, salt, honey and melted butter. Add yeast and warm water. Mix wheat germ and flours and add to liquid mixture until soft dough is formed. Turn dough out on floured board, cover with towel and let rest 10 minutes. Knead dough until smooth and elastic, about 6 to 8 minutes. Place in greased bowl. Cover; let rise until doubled in bulk. Punch dough down. Divide into 12 to 14 equal pieces. Roll each into a ball and punch hole in center. Enlarge to form bagel shape. Cover with towel and let rise again for 30 minutes. Add 2 tablespoons sugar to water and bring to boil. Drop bagels in a few at a time. They will rise to the surface. Turn over once. Simmer for 2 to 3 minutes. Remove and pat dry. Place on greased baking sheet. Brush with glaze made of 1 egg yolk beaten with 1 tablespoon water. Bake in preheated 425° oven for 20 to 25 minutes until golden.
Mix first 3 ingredients in heavy saucepan and cook until 300° on candy thermometer, stirring constantly. Do not rush boiling and be careful not to burn. Immediately take off heat and add vanilla. Quickly pour into buttered 9 x 9 pan. Lay chocolate bar on top and spread over all as it melts. Sprinkle nuts on top. Cool until set. Break into serving size pieces.
Beat eggs until fluffy; add sugar, vanilla, oil and zucchini. Add dry ingredients and mix well. Stir in pineapple, raisins and nuts. Put in one loaf pan or 2 small loaf pans. Bake at 325° for 1 hour. Remove when brown.
Cream eggs, Crisco, sugar and flavoring together. Add milk. Combine dry ingredients and add to creamed mixture. Mix well. Drop by teaspoonfuls onto greased cookie sheet and sprinkle with sugar. Or may be rolled and cut out as thick or thin as you prefer. But sprinkle rolled dough with sugar, then cut out. Bake at 400° about 10 minutes. Cool on rack.
Soften cream cheese and blend all ingredients together with a mixer. Serve with fresh fruit (cantaloupe, honeydew melon, peaches, strawberries, bananas, nectarines and watermelon).
Beat eggs. Add margarine and 1/2 cup sugar. Mix corn meal and remaining sugar. Add to egg mixture, add vanilla. Pour into pie shell and bake at 350° for 15 minutes; filling will thicken and crust will be brown.
Divide onion in half. Spread half over bottom of a large bowl. Separate and spread crab meat over onion. Spread rest of onion over crab meat. Salt and pepper. Pour the remaining ingredients (Wesson oil, vinegar and ice water) over top of onion layer. Cover and place in refrigerator to marinate 12 to 24 hours. Toss lightly before serving. Do not stir. Follow recipe precisely for best results.
Preheat oven to 325°. Combine pears, raisins, 3 tablespoons brown sugar, cinnamon and vanilla in a medium bowl. Mix gently. Transfer to a 9 x 12-inch baking pan. Combine oats, remaining brown sugar, flour, margarine and honey in a bowl. Mix with a fork until margarine is evenly distributed. Mixture will be crumbly. Spoon on top of pear mixture. Bake for 45 minutes or until browned. Allow to cool slightly before serving. Serve warm or chilled.
Mix all ingredients, adding enough whole milk to make mixture have the consistency of cake batter. Bake at 350° until done in the center and golden brown on top.
Melt chocolate over low heat. Scald whipping cream and let cool until same temperature as melted chocolate. Melt butter and let cool to same temperature.
Combine first 3 ingredients. Stir in remaining ingredients. Cover. Chill. Makes about 5 1/2 cups.
Mix all ingredients and put into casserole dish. Bake at 350° for 30 to 40 minutes.
Dice carrots, celery and onion. Cut potatoes into 1/2-inch pieces. Mince garlic. Heat oil in large pan and cook carrots, celery and onion until tender. Add garlic and stir just until garlic begins to brown. Stir in tomatoes with their liquid, chicken broth, potatoes and 3 cups of water. Stir with spoon to break up tomatoes. Heat to boil; reduce heat to low, cover and simmer for 50 minutes. While soup is simmering, thinly slice escarole and stir into soup just before serving. Cook until escarole wilts. Serve with breadsticks, if desired. Makes about five 2-cup servings.
Brown meat in shortening; add onions and celery. Cook 5 minutes. Add tomatoes, salt and pepper and bring to a boil. Place alternate layers of cabbage and meat mixture in buttered 2-quart baking dish. Top with bread crumbs and bake at 375° for 40 to 45 minutes. (May add Tabasco sauce.)
Chop the onion. Slice the meat. Slice the peppers. Dump in the cans. Cook the stuff in a crock-pot on low for 5 to 7 hours or high 4 to 5 hours.
Dissolve yeast, salt and sugar in water; stir in flour. Dough will be sticky. Let rise until double in size. Stir down and divide dough into 2 well-greased casserole dishes. Sprinkle with garlic salt on top and let rise to top of dish. Bake for 1 hour at 400°.
Put beans in a bowl. Mix everything together except bacon. Pour out into a flat baking dish, slow cooker oven or crock-pot. Bake at 350° until juice is gone.
Preheat oven to 350°. Mix oil, sugar and melted chocolate. Blend in eggs, one at a time. Add vanilla. Mix in salt, flour and baking powder. Chill several hours or overnight (covered). Roll 1 teaspoon dough into ball and roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes until firm. Makes 3 dozen.
Boil noodles in chicken broth; salt to taste. Put noodles in baking dish, then put a layer of noodles, layer chicken, French fried onions, celery and cheese. Pour celery soup and mushroom soup over layers. Cook at 325° for 1 hour, covered with tinfoil.
Saute meat, stirring frequently until lightly brown. Add other ingredients and simmer, uncovered, for 30 minutes or longer. Stir occasionally. Serves 25 people.
Mix first 4 ingredients together in a large bowl. Beat until smooth. Gently fold in Cool Whip. Pour into pie shell and freeze. Take out of freezer 10 minutes before serving.
Mix pudding and sugar substitute in a large mixing bowl. Add the canned milk and vanilla. Mix well. Continue adding skim milk. Stir well. Pour the mixture into freezer container and add milk until almost full. Freeze according to manufacturer's directions.
Mix together. Grease and flour 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Bake at 350° for 10 to 15 minutes until bubbly or spread on crackers and broil until bubbly. Variation: Instead of onion, use bacon bits and horseradish.
Combine all ingredients and mix well. Shape into a loaf in shallow baking dish. Bake at 350° for about an hour.
Brown meat and onion. Arrange in casserole in following order: zucchini, meat mixture and grated cheese. Pour can of soup over layers. Sprinkle crumbs over top. Bake 1 hour at 350°; remove cover for last 15 minutes.
Saute green onions in margarine until tender; add chicken broth and chopped broccoli. Boil 2 minutes or until done. Add soups, milk, cheese and seasoned salt. Heat; do not boil.
Peel rind from oranges in 1/2-inch strips, cutting into white membrane as little as possible. Reserve orange for another use. Place rind strips, outer side up, on a wire rack on baking sheet.
In skillet, brown chicken in shortening. Add rest of ingredients. Cover and simmer 45 minutes or until done.
Stir all together and pour into a greased, covered casserole dish. Cover and bake at 350° for 1 1/2 hours. Uncover and bake 30 minutes longer.
Mix sugar and cornstarch. Add water and bring to a boil. Add jello and red food coloring. Boil until it turns clear red. Pour over strawberries. Refrigerate.
Mix all ingredients except ginger ale and freeze. Take out 4 to 6 hours before serving to allow some thawing. Add ginger ale and serve.
Shred cabbage; add salt and let set 1 hour. Squeeze out all the liquid, then add the green pepper and carrot. Combine and boil the vinegar, sugar and spices. Allow the syrup to cool, then pour over the shredded cabbage and vegetables. Place in a covered container with a tight lid.
Dissolve jello in hot water. Put ice cream in by spoonful. Add pineapple. Stir several times before putting in molds.
Mix together. Reserve 1 cup. Pat remaining mixture lightly in an ungreased 9 x 13 x 2-inch pan. Bake for 15 minutes at 350°.
Mix all ingredients together and pour in crock-pot (which has been greased with 2 tablespoons of butter). Cut several thin slices of cheese and place on top of mixture. Cook 3 1/2 hours on slow.
Cook pudding as directed on box. Add cake mix. Batter will be thick. Place batter in greased 9 x 13 pan. Sprinkle chips on top and then pecans. Bake at 350° for 30 minutes.
Cook fruit in 1 cup water. Cool. Mix ingredients together. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Serve with your favorite topping or ice cream.
Pour large can of fruit of your choice in 13 x 9 x 3-inch pan. Remove crust from bread. Cut bread into 5 strips and place over fruit in rows. Mix topping and pour over bread. Bake 45 minutes at 325°.
Pour can milk in pan with Velveeta cheese and melt. Brown ground chuck and drain. Then add meat and all other ingredients to melted cheese and mix.
Mix together the first 4 ingredients. Mix together the brown sugar and cinnamon. Pour cake batter in a 9 x 13-inch pan. Sprinkle sugar and cinnamon over batter. Take knife and swirl through cake. Bake at 325° for 40 minutes.
Preheat oven to 350°. Grease and flour Bundt pan. Combine all ingredients in order listed, transfer mix to Bundt pan and bake for 1 hour.
Beat egg, add milk. Add dry ingredients and mix well. Add diced apples and stir to coat with batter. Drop by tablespoons into hot oil in skillet. Fry until brown and turn to brown other side. Drain on paper towel. Serve warm with dip of ice cream.
In a 10-inch skillet, over medium heat, cook hamburger, onion, garlic and chili powder until hamburger is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in beans, soup, chilies and water. Heat to boiling. Reduce heat to low. Let simmer 10 minutes, stirring occasionally. Makes 4 cups or 4 servings.
Combine cream cheese, Cheddar cheese and taco seasoning; beat well (high speed if an electric mixer). Add eggs (one at a time, beating well after each addition.) Stir in half of sour cream. Fold in chilies and red pepper. Pour mixture into a greased 10-inch spring-form pan; bake at 350° for 35 minutes (or until set). Combine remaining half of sour cream and salsa. Spread mixture evenly over cheesecake. Bake an additional 5 minutes; let cool in pan on a wire rack. Cover and chill at least 8 hours.
Line a cookie sheet with aluminum foil. In a double boiler, melt the semi-sweet and milk chocolates with the oil over hot, not simmering, water, stirring constantly until the chocolate is melted and smooth. Remove the top part of the double boiler; let the chocolate cool to tepid. The chocolate may thicken slightly as it cools. Stir the pecans and chopped white chocolate into the cooled melted chocolate. Pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate for 20 to 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces.
Crust: Mix Oreos and melted margarine. Pat all except 3/4 cup Oreo crumbs in 9 x 13-inch pan. Freeze for 1 hour. Soften ice cream. Spread on crust and freeze.
Place first 3 ingredients in mixer; blend until creamy. Add confectioners sugar, water and salt. Tint if desired. Keeps indefinitely in refrigerator.
Dissolve yeast in water with sugar. Add rest of ingredients and mix. Let rise 10 minutes; knead. Let rise in greased bowl again. Place in 2 greased loaf pans and let rise. Bake 45 minutes in 375° oven.
Preheat oven to 350°. Butter 2-quart casserole or souffle dish. Bring water and milk to a boil in a medium saucepan. Add salt. Slowly dribble in grits, stirring constantly. Reduce to simmer, stirring frequently, until mixture thickens. Add butter and all ingredients except eggs. Cover and remove from heat. Separate eggs. Beat egg yolks lightly and add to mixture. Beat whites until peaks form. Beat approximately 1/3 of egg whites into mixture and fold in remaining 2/3. Pour entire mixture into prepared dish and cook about 30 minutes until lightly brown on top.
Mix flour, soda and spices. Cream butter, sugar and molasses. Add dry ingredients to butter. Pour hot water over batter and mix. Bake in a 350° oven for about 45 minutes in a 9 x 12-inch pan.
Cook sausage; drain. Put sausage, cheese, onions, peppers and flour in a bowl and mix. Pour into pie shell. Mix remaining ingredients together. Pour over sausage mixture. Bake at 350° for 45 minutes.
Mix all ingredients together, mashing hamburger up real good. Stir and cook for 2 or 3 hours or until thick. If there is too much grease on top, dip it off. Can be served on hamburger or	hot dog buns	with mustard,	onions, relish, shredded, Colby cheese or your choice of spread.
Microwave frozen spinach until thawed. Stir-fry spinach, diced onion and diced tomato in olive oil in skillet until hot. Dash with garlic powder and sprinkle with Parmesan cheese, grated.
Combine first 8 ingredients, mix well. Spread butter or margarine on each muffin half. Next, spread approximately 2 tablespoons mixture on each muffin half. Broil 3 minutes or until cheese melts.
Cook the celery in a small amount of boiling water until crisp (about 8 minutes); drain. Mix with the water chestnuts, soup and diced pimiento. Place in a 1-quart casserole. Top with the soft breadcrumbs, tossed with the slivered almonds and melted butter. Bake at 350° for 35 minutes.
Prepare cake mix according to directions, making 2 layers. Cool and slice layers to make 4 layers.
Cook pasta according to package directions, omitting salt. While cooking pasta, prepare sauce. Heat the olive oil in a large saucepan. Saute onion and garlic until just tender. Add tomatoes, parsley and basil; simmer 15 to 20 minutes. Drain pasta. Mix with tomato sauce and cheese. Toss until cheese is melted. Sprinkle generously with freshly ground pepper. Serves 4 to 6.
Mix kraut, onion and sour cream. Put mixture in a greased 9 x 13-inch glass baking dish. Put corned beef over kraut mixture. Then layer the Swiss cheese and on top, the rye bread. Drizzle with butter over bread. Bake 45 minutes at 350°.
Combine sugar, water, vegetable oil and vanilla in a medium bowl. Stir well. Add egg whites and stir well. Combine flour and next 4 ingredients. Add to sugar mixture, stirring well. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 23 minutes or until wooden pick inserted in center comes out clean. Cool. Sprinkle with sugar. Yields 12 servings (about 126 calories per 2 1/2 x 2-inch bar). Protein 2.4, fat 4.1, carbohydrate 20.1, cholesterol 0, iron 0.7, sodium 52 and calcium 19.
Place chocolate morsels in glass bowl. Microwave on High for 3 minutes. Stir in	nuts. Spread on cookie sheet covered with wax paper and place in refrigerator until hard, then break into chunks. Keep in tin in refrigerator.	Time of preparation: 5 or 10 minutes.
Combine peanut butter and sugar in bowl; mix well. Mix in egg. Drop by small spoonfuls onto ungreased cookie sheet. Press lightly with fork in crisscross design. Bake at 375° until light brown. Yields 36 cookies.
Mix. Bake on greased pans at 375° for 8 to 10 minutes.
Peel and quarter peaches. Roll peaches up in crescent rolls and put into baking dish. Bring 1 cup of sugar, water and butter to boil. Pour over peach rolls. Sprinkle rolls with sugar and cinnamon. Bake at 350 degrees for 30 minutes.
Cut rolls in half lengthwise and remove most of the soft center bread from both top and bottom halves. (Dry these crumbs and use in other cooking.) Mix all other ingredients in a large bowl. Fill centers of rolls with cheese mixture, replacing tops on bottoms. Place roll in a wax paper sandwich bag and twist top of bag closed or wrap roll in waxed paper, twisting ends tightly to seal. Do not use plastic bags or wrap. Place as many as desired in a brown paper bag and heat in a 350° oven for about 20 minutes. Store unused rolls in refrigerator or freezer. When wanted, just place in a brown bag for oven. No defrosting required. Do not heat in microwave; it makes them soft instead of crunchy.
Mix together and beat. Bake at 325° for about 45 minutes in 13 x 9-inch pan.
Heat oven to 375°. Combine oil and chili powder in jelly roll pan. Heat for 5 minutes. Combine other ingredients and put in pan. Place wings in hot pan. Bake 1 hour or until tender, turning once or twice. Serves 4.
Mix together and put in a casserole dish. Bake at 350° for 40 minutes.
Combine first 5 ingredients plus pepper and garlic and form into balls. In large skillet, combine remaining ingredients. Simmer until smooth. Add meatballs to skillet. Do not brown meatballs before adding. Simmer 1 hour. Stir occasionally.
Half squash lengthwise and slice thin. Cut asparagus in 1-inch pieces (1 cup). Combine in a large saucepan with undrained tomatoes, tomato paste, mint and sugar. Bring to boiling and reduce heat. Simmer, uncovered, for 5 to 7 minutes, more or less, until squash and asparagus are tender. Serve over hot fettuccine pasta.
Soften yeast in warm water. Warm the cheese and add the sugar, onion, butter, dill, salt, soda, egg and yeast. Mix. Add the flour to make a stiff dough, beating well after each addition. Cover. Let rise in a warm place until light and double in size (50 to 60 minutes). Stir down dough.
Marinate ribs in dressing overnight. Drain ribs and put in crock pot. Add 1/4 c. marinate back into ribs and cover with saurkraut. Cook on low all day.
Pour into greased 9 x 13-inch pan and sprinkle with flour mixture. Bake at 350° for 30 minutes.
Bake at 300° for 3 hours or cook on stove top on medium, then simmer. Stir often.
Beat egg whites; set aside. Mix all other ingredients well. Fold in egg whites. Bake at 350° for 30 minutes in 2 (9-inch) pans. Let cool and split in half to make 4 layers.
Mix flour, sugar, cinnamon and shortening. Reserve one cup of mixture for crumb topping. Add eggs, milk, baking soda and salt. Mix well. Pour into 2 nine inch round cake pans. Sprinkle crumb mixture on top. Bake in a 350 degree oven for 30 to 35 minutes or until knife or toothpick comes out clean.
Drain beans; put in pot. Combine in a cup: molasses, brown sugar and dry mustard. Fill the cup with water and mix well. Pour on top of beans. Add a small onion and salt pork to bean pot and then fill with water 1 inch over the beans. Bake at 375° for 4 hours.
Beat eggs and combine with softened cream cheese. Add the rest of the ingredients to the mixture. Beat together. Spread mixture evenly on greased glass pan. Bake for 20 minutes at 350°.
Mix everything together, except sour cream, to layer between tortillas. Put small layer of sour cream under top layer of tortilla and cover top of tortillas with shredded cheese. Bake at 350° for 30 minutes. Cut like a pizza and serve.
Boil potatoes and dice. Add all other ingredients and fold together. Top with sliced egg and paprika. Refrigerate for 2 hours before serving.
In 10-inch skillet, melt butter until sizzling. Stir in pepper and garlic. Dip both sides of each bread slice in melted butter; place in same skillet. Cook over medium heat, watching closely, until bread is lightly browned, 2 to 3 minutes. Reduce heat to low. Turn bread slices over and sprinkle each with about 1 teaspoon cheese. Cover. Continue cooking until cheese is melted, 1 to 2 minutes. Serve immediately.
Set oven to 375° to preheat. Spray baking sheet (cookie sheet size) with no-fat vegetable cooking spray graciously (pass over 2 to 3 times). Set aside.
Cool cake. In large bowl, crumble 1/2 of cake. Sprinkle with Kahlua to taste. Spread 1/2 of pudding on top of cake. Spoon 1/2 of whipped cream on top of pudding. Sprinkle with 1/2 of crushed candy. Repeat layers. Refrigerate. Best if refrigerated overnight before serving.
Cream butter and sugar, add eggs and cream well. Blend in jam. Sift	together flour, salt and spices. Add the soda to buttermilk. Add dry ingredients to creamed mixture alternately with the buttermilk, ending with dry mixture. Fold in pecans and raisins; pour into 4 cake pans. Bake at 350° for 35 to 40 minutes.
Cook squash with onion in salted boiling water until tender. Drain off water and mash squash. Add soup, garlic powder, black pepper, egg, Parmesan cheese and crushed crackers. Mix well and pour into 1 1/2-quart casserole dish which has been sprayed with cooking spray. Bake at 350° for 40 to 45 minutes. Remove from oven and top with cheese and onion rings. Return to oven for 5 minutes to melt cheese. Serves 4 to 5.
Boil chicken and debone. In large baking dish, place chicken and vegetables. In bowl, mix chicken broth and soups. Pour over chicken. Salt and pepper to taste.
Spray pan lightly with Pam or butter. Layer chicken, cheese, soups (with 1/2 can water) and Pepperidge Farm dressing (approximately 2 cups). Melt butter, pour over and bake at 375°, uncovered, for 1 hour.
Cook macaroni according to package directions; do not chill. While still hot, drizzle with oil and vinegar. Add onion and seasoning; toss well. Gently mix in peas and remaining ingredients. Eat while warm or chill and serve cold.
Mix all together and let stand overnight or 4 hours. (For raw vegetables, one bunch.)
In Dutch oven, brown beef; add soup mix blended with water. Simmer, covered, turning occasionally 2 1/2 hours or until beef is tender. If desired, thicken gravy.
Combine all ingredients in blender. Blend at low speed for 1 minute. Pour into buttered pie pan. Bake at 400° for 25 to 30 minutes.
Mix well and bake in a shallow 9 x 13 pan, greased. Cover with Streusel Topping before putting in oven. Bake 30 minutes at 375°.
Brown and drain hamburger; add garlic powder, salt, pepper and tomato sauce and simmer for 15 to 30 minutes. Heat tortillas in microwave, put 2 tablespoons meat mixture in each tortilla. Add some Longhorn cheese, onion and refried beans (heated). Roll each tortilla up and hold together with a toothpick. After tortillas are prepared, pour enchilada sauce over all and sprinkle with Cheddar cheese. Bake 20 to 30 minutes or until it starts to bubble. You can also add sour cream and black olives.
Preheat oven to 350°. Grease and flour a jelly roll cake pan (9 x 13-inch). Beat together sugar, oil, eggs and vanilla. Slowly add flour, salt, baking powder and milk. Bake for approximately 25 minutes. While cake is hot, spoon peanut butter, in small amounts, over cake. Place cake in freezer until peanut butter has hardened. Melt Hershey chocolate bar with Crisco in microwave. Spread chocolate over cooled cake. After chocolate has hardened, cut into squares.
Mix your flour and sugar in a bowl. Mix Crisco oil, butter or margarine, cocoa and Coca-Cola together in a saucepan. Bring to a boil. Add flour and sugar mixture; beat very good. Then add egg, baking soda, vanilla, marshmallows and buttermilk. Beat very good. Bake for 45 minutes in greased pan in the oven at 300°.
Mix pudding as directed on box. Add pineapple. Add whipped cream topping. Add marshmallows and nuts. Use pineapple juice, if needed. You can add Philadelphia cream cheese for better flavor.
Combine all ingredients and mix with electric mixer very well. Put in airtight plastic container and store in the refrigerator. Yields 16 ounces.
Salt and pepper chicken; place in a baking dish. Mix up soup and sour cream. Wrap bacon around each breast with ham "tucked" in underside of breast. Pour soup mixture over. Bake, uncovered, at 275° for 3 1/2 hours.
Put cake mix, jello, eggs, oil and strawberries in mixing bowl; mix well for 2 minutes at medium speed. Cook in well-greased and floured tube pan at 325° for 1 hour. Let cake cool slightly, then turn out of pan.
Mix all ingredients, except cheese. Pour in a greased casserole dish. Top with cheese. Bake at 350° for 35 to 40 minutes.