HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first four ingredients and cook 15 minutes on cookie sheet at 400°. Break up when cooled. Place 1/2 of first four ingredients in a 9 x 13-inch pan. Place sliced ice cream on top. Add other 1/2 of first four ingredients on top, then ice cream. Add caramel sauce and sprinkle chopped nuts on top. Place in freezer. When ready to serve, remove from freezer a short time before serving.
Heat oil for tortillas. In saucepan, add ketchup to meat to give flavor and moisture. Fry tortillas and drain on plate with paper towels. Immediately add meat mixture, onion, grated cheese, lettuce and tomatoes. These are time consuming to make, but always a favorite. Use your favorite hot sauce or salsa at table.
Have eggs at room temperature. Beat egg whites. Set aside. At slow speed, mix sour cream, sugar, cream cheese, egg yolks and flavorings. Fold in egg whites. Pour mixture onto crust in spring-form pan. Bake 1 hour and 15 minutes at 325°. Turn off oven and allow cake to remain in oven for 30 more minutes. Allow to cool slightly before removing from pan.
Mix sugar, flour and cocoa. Stir in egg yolks and milk. Add butter while cooking. Cook until thick and a little longer. Use a double boiler.
Brown meat; drain fat. Add taco spices and seasonings; blend well. In small bowl blend broth and flour; add to meat mixture. Stir in sour cream and chiles; blend well. Pour into a greased baking dish; place 1/2 chips. Top with 1/2 beef mixture and 1/2 of sauce, 1/2 of cheese and 1/2 of green onions. Layer, ending with green onions. Bake uncovered dish in 375° oven for 20 minutes. Let stand 5 minutes before cutting.
Cook squash in small amount of water until tender. Drain well and mash. Add salt and pepper. Combine soup, carrots, onion, sour cream and butter, blending well. Add squash, stirring gently. Alternate layers of squash, mixture and bread crumbs in greased 2-quart casserole dish. Bake at 350° for 30 minutes.
Beat eggs, sugar, salt, butter and corn syrup together with rotary beater. Mix in pecans. Pour into pastry crust (9-inch pie pan). Bake 40 to 50 minutes or until set and pastry is brown.
Mix ingredients and place into pie shells. Bake at 400° for 10 minutes and lower to 350° till done.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Mix pineapple (with juice) and remaining ingredients. Beat vigorously 30 seconds. Fill cups 2/3 full. Bake until light golden brown and wooden pick inserted comes out clean, about 15 minutes. Makes 12 muffins.
Mix vanilla frosting mix, cherry frosting mix, maraschino cherries, condensed milk and powdered sugar. Roll into very small balls and freeze. Melt semi-sweet chips and paraffin together then add peanuts to chocolate mixture. Dip frozen balls into the chocolate mixture and place on wax paper to dry.
For topping: Melt butter in skillet. Add onions and saute until tender. Let cool just a little and add sour cream, dill and half the cheese.
Mix ingredients together with enough milk to wet mixture. Cook until forms a firm ball in cold water. Pour candy on a wet cloth, roll up and slice when it is cold.
Heat oven to 350°. Mix all ingredients, except sugar, until dough forms a ball. Shape dough into balls, using 1 teaspoon for each. Place on ungreased baking sheet. Dip bottom of a drinking glass into sugar; press dough balls to flatten. Bake about 8 minutes. Makes 2 to 2 1/2 dozen cookies.
Bring oleo, shortening, cocoa and water to a boil. Mix together the sugar, flour, buttermilk, eggs, soda, cinnamon, vanilla and salt, then add the chocolate mixture. Mix well and pour into greased and floured 16 x 11-inch pan. Bake at 350° for 35 minutes.
Dissolve gelatin in hot water. Add frozen strawberries, unthawed, and stir until berries separate. Add undrained pineapple. Pour half of mixture into 9 x 9 x 2-inch pan. Chill in refrigerator until set. Leave the other half at room temperature.
Beat eggs good. Add sugar, Pet milk, vanilla and sweet milk. Pour in freezer, then add rest of sweet milk.
Mix pudding and milk until creamy. Fold in Cool Whip. Pour into a plastic pot. Sprinkle cookie crumbs on top. Put flowers in for decoration. Serve with a trowel.
Mix together the jello and 9 cups boiling water; let cool. Bring the sugar and 4 cups water to a boil. Let cool, then add to jello mixture. Add lemon juice and pineapple juice. Freeze in two 1-gallon plastic containers. When ready to serve, take containers out of freezer about 1 hour before serving time. (You will probably have to cut the bottom out of the containers to get mixture out.) Put in large punch bowl. Add the ginger ale or 7-Up; stir until slushy. You can just use one of the gallon containers with 1 bottle of ginger ale and keep the other frozen to use at a later time.
Combine ingredients in a 3-quart jar and cover. Put in a cool, dark place. Stir well once each week for eight weeks. Strain through a cheesecloth-lined sieve.
Place 1/4 to 1/2 cocoa mix in cup, then add hot water. Stir briskly.
Place stewed tomatoes in saucepan with diced onion; bring to simmer. Add all other ingredients, except cilantro. While sauce is simmering, dice small amount of cilantro, then put in sauce. Keep it simmering until onion turns transparent. Salt and pepper to taste. Makes 1 1/2 quarts. Keep in fridge. It will stay good for up to 2 weeks.
Heat oven to 350°. Grease a jelly roll pan. Mix butter, sugar and egg yolk. Blend flour and cinnamon into butter mixture. Pat into pan. Beat water and egg white until frothy; brush over dough. Sprinkle with nuts. Bake 20 to 25 minutes. Cut immediately into finger-like strips.
Preheat oven to 350°. Combine all ingredients; mix well. Press firmly into ungreased loaf pan. Bake for 1 hour. Let stand for 5 minutes before serving.
Soak beans and drain. Place beans and next 5 ingredients in Dutch oven; stir well. Bring to boil. Reduce heat and simmer, uncovered, 2 hours or until beans are tender. Remove 1/2 cup bean mixture and blend smooth. Set aside.
Wash pickles and slice to 1/2-inch thick. Put in salt water for 7 days. Cover with a plate and a weight on top of crock. The 8th day, pour off salt water and cover with boiling water. Let stand 24 hours and then pour off. Day 9, dissolve 1/4 cup alum in boiling water, enough to cover pickles. Let stand 24 hours. Day 10, drain and then take 12 cups sugar and 10 cups vinegar and a small handful (1/8 cup) pickling spices. Heat and pour over pickles. Let stand 24 hours. Day 11, 12 and 13, pour brine into pan and heat and pour back on pickles. On the 14th day, heat pickles and brine together and can. (Pour hot pickles into jars and seal.)
Cream sugar and butter. Add eggs, beat well. Sift together flour, soda, cloves and cinnamon. Add dry ingredients to creamed mixture. Alternatively with applesauce, fold in raisins and nuts dredged with half cup flour. Serve in greased floured loaf pan. Bake one hour at 350 degrees.
Mix the first 3 ingredients together and press into a 9 x 13-inch pan. Bake at 350° for 15 to 18 minutes or until light brown. Cool. Mix powdered sugar, Cool Whip and cream cheese (softened) and pour over the cooled crust. Mix butterscotch pudding with milk as directed on the box. Pour over and top with Cool Whip. Enjoy!
Combine flour, salt and paprika in paper or plastic bag. Brush chicken with lemon juice. Place a few pieces at a time in bag. Shake to coat. Heat Crisco oil to 365° in electric skillet or on medium/high heat in large heavy skillet. Add chicken. Brown. Combine water and bouillon granules. Stir until dissolved. Add brown sugar and remaining lemon juice. Pour into skillet. Cover. Reduce heat to 250° or low. Simmer 5 minutes. Turn chicken. Sprinkle with onion and lemon peel. Re-cover. Simmer 10 minutes. Serve garnished with lemon slices and additional parsley, if desired.
Simmer raisins and water over low heat until tender (about 20 minutes). Drain liquid into a measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°.
Sift dry ingredients together. Cream butter and sugar until very light. Add 4 of the eggs, one at a time, beating thoroughly after each addition. Add dry ingredients and milk alternately to the creamed mixture. Add the vanilla, then thoroughly beat the last egg into the batter. Pour into 10-inch tube pan that has been greased and lightly floured. Bake in 325° oven for 1 1/2 hours. Let cool in pan for 10 minutes, then turn out on cake rack and finish cooling.
Melt margarine or butter in baking dish; mix crackers and spread evenly over dish for pie crust. Beat egg yolks and add milk, lemon juice and rind; mix well by beating. Add filling to baking dish.
Mix apples and 2 cups sugar in a large bowl; leave at room temperature 2 hours stirring occasionally. Heat oven to 325°. Grease two 8 1/2 x 4 1/2-inch loaf pans. Melt butter, let cool. Mix flour, baking soda and cinnamon; stir into apples. Stir in butter, eggs and vanilla. Pour half into each pan, sprinkle each with 1 teaspoon sugar. Bake 1 1/4 to 1 1/2 hours until a wooden pick inserted in centers of loaves comes out clear. Cool in pans 10 minutes before removing. Refrigerate until ready to serve.
Mix. Pour this mixture over fruit mixture. Bake in center of a 350° oven until golden brown, about 30 minutes.
Peel and quarter number of potatoes desired. Mix together equal parts of flour and Parmesan cheese. Coat potatoes well. Season with salt, pepper, garlic salt and seasoning salt. Melt oleo. Mix with potatoes. Bake at 375° until done, stirring often to prevent sticking.
In 8 x 8-inch square pan on stove, melt butter and chocolate squares. Add sugar and vanilla. Add beaten eggs and flour. Mix until smooth. Bake at 350° for 15 to 20 minutes. Before baking, top by sprinkling nuts on top.
Melt chocolate over hot - not boiling - water. Add other ingredients. Mix well. Drop by teaspoonfuls on wax paper. Allow to cool and harden.
Stir milk, 1 tablespoon at a time, into cream cheese. Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce. Stir in tuna; sprinkle with paprika. Cover and refrigerate at least 1 hour. Serve with snacks. Makes about 2 1/2 cups.
Pit dates and cut into quarters. Mix together flour, baking powder, salt and sugar. Add dates and nuts to flour mixture. Beat eggs. Add melted butter and combine mixtures. Bake in 8 x 12-inch pan for 30 minutes at 350°. When slightly cool, cut into bars. Roll each bar in powdered sugar.
Mix yeast and warm water together until dissolved. Add sugar, oil, egg and salt. Mix thoroughly. Add half of flour and mix thoroughly. Add the remaining flour and gradually knead as it is added. Place into a well-greased large bowl. Turn once to make sure dough mixture is well-greased. Cover or put foil over bowl and chill at least 2 hours.
In medium size bowl, mix turkey and all of the ingredients in order. Form into two large patties on aluminum foil and refrigerate for 15 minutes.
Dissolve yeast in water and add a pinch of sugar. Set aside. Mix thoroughly mashed potatoes, shortening, sugar, salt and scalded milk. Let mixture cool to lukewarm then add eggs and yeast mixture. Stir in enough flour to make a good kneadable dough. Knead for 5 minutes. Put in a large greased bowl.	Turn dough over to coat top. Cover and refrigerate overnight. Pinch dough off to form balls. Place in greased muffin tins using 2 balls each. Let raise until double. Bake at 425 degrees for 12-15 minutes until golden brown.
In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken and pat dry. Place chicken, breast side down, in casserole. Cook, covered, on 100% power (10 minutes). Turn chicken over.
Pour cold water over yeast and let stand. Using an electric mixer, combine shortening, sugar and eggs. Continue to beat mixture and add boiling water. Let stand until cool. Add yeast mixture, flour and salt. Mix well. Cover and refrigerate. When ready to use, punch down dough and knead lightly. Shape into balls and place in greased muffin pans. Brush lightly with melted butter. Let rise 1 to 2 hours or until double in size. Bake in preheated 375° oven for 18 to 22 minutes. Yields 3 dozen.
Cook pasta until al dente; drain and toss with 1 tablespoon olive oil. In skillet, melt butter; add olive oil and garlic. Stir until garlic colors slightly. Add shrimp, oregano, salt and pepper and cook until shrimp turns pink; remove from heat. In large serving bowl, combine pasta and cheese. Fold in shrimp mixture. Let stand at room temperature to blend flavors.
Cook rice. Cook broccoli; drain and mash. Mix onions, celery and margarine with Cheez Whiz. Pour rice and broccoli over other mixture. Add mushroom soup; mix well. Bake 30 minutes at 350°.
Mix all ingredients and freeze in one gallon ice cream freezer according to manufacturer's directions for ice and salt for freezing.
Mix macaroni and cheese dinner according to package directions. Add tuna fish. For extra taste, seasoned salt may be added.
Mix all ingredients together and top with cheese and Ritz crackers. Cook at 350° for 45 minutes.
Layer 1 can beans, 1/2 onion, 1 can beans and remainder of onion. Heat until sugar is dissolved the sugar, vinegar and bacon drippings. Pour heated mixture over beans and onion which you have layered in Pyrex casserole. Crumble bacon over top and cover with aluminum foil. Bake in 350° oven for 45 minutes. Remove foil and continue to bake 15 minutes longer.
Line baking dish with peeled, sliced apples. Sift together sugar, flour and baking powder. Break an egg into dry ingredients and toss with a fork until crumbly. Sprinkle over apples. Drizzle 1/3 cup melted butter over top. Bake at 375° for 25 to 35 minutes or until brown.
Cream margarine and cream cheese at room temperature. Add sugar and cream well. Mix cocoa and flour. Add 3 eggs (2 if using large eggs), 1 cup flour and cocoa mixture and vanilla, beating well. Add 2 eggs and 1 cup flour and cocoa mixture, beating well again, then add last 2 eggs and rest of flour and cocoa mixture. Beat until creamy. Pour into large 10-inch tube pan that has been well-greased and floured. Put into cold oven. Turn oven to 275° and bake for 1 1/2 to 2 hours.
Pour sugar over apples and let stand. In a separate bowl, beat the egg whites until stiff. Add egg yolks and stir. Add cooking oil to the egg mixture; beat well and let stand. In another bowl, mix together pecans, flour, soda, salt and cinnamon. Pour egg mixture over apples, then add dry ingredients. Stir with a spoon. Pour in a greased tube pan or Bundt pan. Bake at 350° for 1 hour or until done.
Grease 13 x 9-inch cake pan. Spread marshmallows over the bottom. Mix cake according to box directions. Spread carefully over marshmallows. Stir dry gelatin into strawberries until dissolved. Spoon over cake batter. Bake at 350° for 45 to 60 minutes until cake tests done. Serve warm or cool, topped with whipped cream, if desired.
Take 10-inch iron skillet, melt margarine and brown sugar and mix. Place pineapple rings around pan. Put cherries in each of the pineapple holes. Pour cake batter over this and bake.
Heat oil in skillet. Stir-fry meat. Add vegetables and stir-fry. Mix soy sauce, oyster sauce and water together, then add to meat and vegetables. Cook for 1 minute.
Cook macaroni according to package directions. Drain, rinse and set aside. Combine next 6 ingredients. Add macaroni and stir well. Spoon into lightly greased 2-quart casserole. Sprinkle with paprika. Bake at 350° for 45 minutes. Yield: 6 to 8 servings.
Preheat oven to 350°. Lightly grease a 9 x 13-inch casserole dish. Put mashed potatoes in dish. Beat eggs lightly; add margarine, brown sugar, granulated sugar, cinnamon, nutmeg or cloves and cereal. Pour over potatoes. Bake at 350° for 30 minutes. Stir and cut egg mixture into potatoes. Bake 30 minutes more. Top with chopped pecans and marshmallows. Broil until lightly browned. Serves 8 to 10.
Sift dry ingredients together. Add remaining ingredients, then slowly add 2 cups water and mix well until all ingredients are well blended. Pour into a well-greased loaf pan (9 x 13-inch), which has been lined with *wax paper. Bake at 350° for about 45 minutes. Remove wax paper immediately after cake is baked. Frost with your favorite powder sugar icing after the cake has cooled or just dust the top with powdered sugar.
Peel tomatoes; quarter. Marinate tomatoes in all other ingredients for 3 to 4 hours.
Heat together chili sauce and jelly, constantly stirring, until jelly melts and mixture is a smooth consistency. Add cocktail sausages and heat in sauce mixture for approximately 15 minutes, making sure that sausages are completely coated. Place all in a chafing dish and keep hot. Have toothpicks available for handling.
Mix flour, mayonnaise and buttermilk. Beat in sweet milk until biscuits are of dropping consistency, too sticky to roll, but stiff enough to sit up. Drop by big spoonfuls on greased griddle or baking sheets and bake in preheated 350° oven until brown.
Beat eggs and flour; mix well with other ingredients. Bake at 350° for 1 hour (approximately).
Mix one tablespoon of flour, one teaspoon salt, one teaspoon mustard, one tablespoon sugar and a speck of cayenne pepper. Add 2 tablespoons of melted butter, two egg yolks and three fourths cup of milk. Cook in a double boiler until it thickens, stirring constantly. Then add three tablespoons of vinegar and boil one minute.
Layer chips in bottom of a casserole dish. Brown hamburger in skillet. Drain and add can of chili, olives and water. Simmer 15 minutes. Then pour over chips. Sprinkle a few chopped onions and cheese over this. Then layer the remaining chips on this and add more onions and cheese. Heat in oven at 350° for 20 minutes or until cheese is melted.
Cook carrots and drain if necessary. Add remaining ingredients. Heat 5 to 10 minutes.
In wok or large saucepan, saute onions and garlic in oil. Add 2 tablespoons soy sauce. Add meat and cook until almost done. Add carrots, bamboo shoots, cabbage stems and 2 cups water. Cook mixture for 3 minutes. (You may adjust according to your taste.) Add 2 to 3 tablespoons soy sauce and 2 tablespoons sesame oil. Mix well. Add the cornstarch mix, stirring vigorously, and add cabbage leaves. Remove from heat and add to linguini. Add 2 tablespoons sesame oil. Mix well and serve.
Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to the egg and sugar mixture; mix well. Stir in 1/2 cup M&M's. Save the rest of the M&M's for decorating. Drop from teaspoon onto ungreased cookie sheet. Decorate top of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes.
Cover and chill. Bake at 375° for 8 minutes on greased cookie sheet. Put a Hershey's Kiss on top of each cookie when they come out of oven. Makes 3 dozen.
In bowl cream first 4 ingredients together. Pour in boiling water and mix. Add milk and eggs. Mix in flour, salt and soda. Beat with mixer until all ingredients are well blended. Pour into 9 x 13-inch greased cake pan. Bake at 350° for 30 to 40 minutes.
Blend at low speed until smooth and frothy. Can add sugar if you want a sweeter taste.
Dissolve Jell-O in hot water and cool. Add rest of ingredients. Pour into 9 x 13 baking dish until set.
Brown beef and onions. Add remaining ingredients. Follow directions on brown gravy mix. Cook 1 1/2 hours. Add 1/2 cup elbow macaroni and cook until tender.
Spread creamy mixture on top of thoroughly cooled crust and refrigerate. Spread 1-1/2 can lemon pudding/pie filling (or chocolate) on top of cheese layer. Spread Cool Whip on top and refrigerate.
Use 1/2 of angel food cake and break into pieces. Put in bottom of 13 x 9-inch cake pan. Blend butter, egg yolks and powdered sugar. Fold Cool Whip into mixture. Spread 1/2 of batter over crumbled cake. Sprinkle 3 crushed Butterfingers over mixture. Repeat second layer the same (crumbled cake, batter and Butterfingers).
Peel and cut cucumbers into 1/2-inch cubes. Heat vinegar, oil, salt and sugar until sugar is dissolved. Pour over cucumber cubes and sprinkle with red chili flakes and black sesame seed. Serve cold.
Pour the chilled coffee into a large, chilled bowl. Add 1/2 of the ice cream. Beat until the ice cream is partially melted. Add rum, almond extract and whipped cream. Fold in the remainder of the ice cream. Pour into tall glasses and sprinkle with freshly grated nutmeg or grated sweet chocolate.
Heat oven to 350°. Oil and flour two 9 x 1/2-inch round pans or one 13 x 9-inch pan. In large bowl, combine all ingredients, except raisins and nuts, at low speed until well blended. Stir in raisins and nuts. Pour batter evenly into prepared pans. Bake for 35 to 45 minutes or until cake feels firm when touched lightly. Cool completely.
Cook and stir chicken in hot oil in a large skillet until browned. Add water, cooking wine, broccoli and soup. Bring to a boil. Stir in rice and cover. Remove from heat and let stand for 5 minutes. Fluff with fork and sprinkle with cheese. This recipe makes 4 servings, but it can be doubled.
Place the cake cubes in an ungreased 13 x 9 x 2 dish; top with apricots. In a saucepan, combine Splenda, cornstarch and apricot nectar until smooth. Bring to a boil; cook and stir until thickened. Remove from the heat. Stir in gelatin until dissolved. Pour over cake and apricots. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers.
Mix all ingredients together except onion rings. Pour into cooking dish. Cook until bubbly, then add onion rings on top. Bake until brown (10 minutes) at 350°.
Sift flour and salt together. Cut in shortening until size of peas. Add egg, vinegar and water which have been blended together. Mix just enough to blend ingredients. The dough will be quite moist. Roll out as other pie dough. Makes 2 double crust pies. Bake at 400°. This crust will keep for 6 weeks in refrigerator if kept well covered.
Blend cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter; line bottom of 8 or 9-inch ungreased spring-form pan. Blend sour cream, 1/2 cup sugar, eggs and vanilla in food blender for 1 minute. Add cream cheese and blend until smooth. Pour into pan. Bake in lower third of a 325° oven for 45 minutes. When baking is finished, remove from oven and turn oven on to broil. Broil cheesecake just until top begins to show attractive brown spots. Refrigerate for 4 hours, preferably overnight, before cutting and serving.
Cream margarine and sugar. Add remaining ingredients. Bake in unbaked pie shell for 10 minutes on 450° then 30 minutes for 350°.
Cook broccoli approximately 5 minutes. Drain. Combine soup, mayonnaise, onion, cheese and eggs. Add broccoli. Put in a greased 1 1/2-quart casserole. Top with cracker crumbs. Bake at 400° for 30 minutes. Best to prepare a day ahead and bake just before serving. Do not add crumbs until time to bake. Serves 8.
Layer one crust in pie pan. Pour in soup, milk, thyme and pepper to taste. Add vegetables. Top with pie crust. Bake 15 to 20 minutes at 400°.
Brown beef and onions; drain. Add seasoning, tomato sauce, tomato paste, mushrooms and 1 cup Mozzarella cheese. Mix well. Spoon into casserole dish, 1/2 of meat mixture. On top of this, layer Ricotta cheese. Layer remaining meat mixture. Blend last 5 ingredients in blender for 15 seconds. Pour over top. Bake at 400° for 30 minutes. Sprinkle remaining cheese on top and serve.
Heat oven to 350°. Grease and flour baking pan, 13 x 9-inch, or 2 round, or paper-lined cupcake tins. Measure all ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed. Pour into pan(s). Bake oblong pan 60 to 65 minutes and layers for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool and frost.
Brown ground beef in cooking oil. Add onion and pepper; cook until almost done. Add corn and tomato paste. Mix with noodles which have been prepared according to directions on package. Season with salt, pepper, sugar and chili powder to taste. Pour into casserole baking dish. Sprinkle cheese on top. Bake at 400° for 30 minutes.
Place 1 peanut butter cup on each of 4 crackers. Spear marshmallows on long fork and toast. Place marshmallow on top of each peanut butter cup and top with other crackers. Press together for a few seconds to melt chocolate. Makes 4 servings.