HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 12-inch pizza pan on 9 x 13-inch pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly. Reserve 1 cup crumbs for topping. To crumbs, blend in egg. Press in pan and bake at 350° for 12 minutes. To reserved crumbs, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and cinnamon. Beat until well mixed. Spread crust with blueberry filling and sprinkle with crumb mixture. Return to oven and bake 15 to 20 minutes or until golden brown. Cool. Makes 12 servings.
Mix together first five ingredients. Pat onto sides and bottom of well-buttered spring-form pan. Blend cottage cheese, cream cheese, sour cream and eggs in blender until smooth. Pour into bowl and mix sugar, flour, margarine, lemon juice and vanilla. Mix at low speed about 10 minutes.
Melt chocolate in oven. Combine rest of ingredients. Drop on waxed paper.
Mix all ingredients together. Cook over low heat until meal and eggs are done, about 20 minutes.
Peel tomatoes. Slice them in half crosswise. Remove seeds and juice by squeezing. Chop and drain in colander.
Cream butter and sugar; add milk and dry ingredients alternately. Grease and flour 8-inch square pan. Put in batter and dust top with flour and spread plenty of brown sugar and cinnamon over top. Punch holes in batter and put lumps of butter in holes. Bake in moderate oven for 15 to 20 minutes. Put waxed paper over top when out of oven to keep sugar from getting hard.
Season hamburger to taste. Make bite size meatballs and cook fully in microwave oven. Cook fully the string beans and potatoes. In a large stew pot, pour in can of puree and 3/4 can of water. Season sauce to taste and add sugar. Add meatballs, string beans and bite size pieces of potatoes. Simmer for 30 minutes. Serve with Italian bread.
Combine ingredients in a bowl. Mix well. Pour over vegetables and mix well to coat. Bake in preheated 400° oven for 20 minutes. Baste occasionally (more vegetable water may be used, if necessary). Stir well and sprinkle with toasted, slivered or sliced almonds. Serves 8.
Combine sugar, syrup and water. Cook to hard ball stage (252°). Beat egg whites and gelatin until stiff. Pour hot syrup in thin stream into egg whites. Beat until candy almost loses gloss. Fold in nuts and coconut. Spoon into greased pan or drop by spoonfuls on waxed paper.
With ingredients at room temperature, mix with a fork. Shape into a ball. Roll in chopped pecans (optional). Chill.
Beat egg and gradually add the sugar. Melt butter with the chocolate and add lemon juice, vanilla and bourbon. Mix well with sugar-egg mixture. Add nuts. Spread on brownies or cake.
Cut chicken in 1-inch cubes and remove fat. Dip chicken into beaten egg and then bread crumbs. Fry in a skillet with margarine until brown. Place chicken into a 9 x 13-inch baking pan. Spread out evenly.
In a bowl, combine the first 5 ingredients. Stir in milk. Fill paper-lined miniature muffin cups 2/3 full. Bake at 300° for 20 to 25 minutes or until golden brown. Cool for 10 minutes before removing from pans to waxed paper to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving. Yield: 8 dozen.
Brown meat with onion. Heat soups and taco sauce (do not add any water to the soups) and peppers. Mix together with meat and onion. Line bottom of casserole dish with Doritos; layer with meat mixture, then cheese. Make about 2 layers. Last layer should be cheese. Bake at 325° for 20 minutes.
Blend together the cake mix, oranges, vegetable oil and eggs. Bake in two 9-inch layer pans according to package directions. When cake is completely cool, frost with the filling and topping mix. Keep refrigerated.
Place carrots, sugar, water, raisins, butter and spices in a pan. Bring to a	boil and simmer for 5 minutes.	Cool. Sift flour, baking powder, soda and salt together. Add the dry ingredients and nuts to the carrot mixture. Stir until blended. Pour into well-greased and floured	ring mold (9-inch). Bake at 350° for 50 minutes. To fill a Bundt pan, double the recipe.	Frost with Butter Cream Frosting.
Dissolve gelatin, sugar and salt in boiling water (first gelatin). Add yogurt or cream and mix with beater well. Refrigerate until thickened but not set. Stir in fruit. Pour in graham cracker crust. Refrigerate until ready to serve.
Preheat oven to 375 degrees. In large bowl, mix thoroughly 1/2 c. of soup, beef, bread crumbs, onion, worcestershire, pepper and egg. In 3 quart oblong baking dish, firmly shape meat into 8 X 4 inch loaf pan. Arrange potatoes and carrots around meat loaf. Bake for 45 minutes. Spoon off fat. Meanwhile, in small bowl, combine remaining soup and water. Pour soup mixture over vegetables and meat loaf. Bake 30 minutes more or until vegetables are fork-tender and meat loaf is no longer pink; 160 degree internal temperature. To serve; arrange meat loaf with vegetables on platter. Spoon some sauce over meat loaf. Pass remaining sauce. Garnish with rosemary and mushrooms if desired.
Cook squash until tender; drain well. Add milk, eggs, oleo and chopped onions. Cover top with cheese and sugar. Top with Ritz crackers. Bake at 350° for 30 minutes. Use 10 x 13-inch pan.
Combine all ingredients in large container. To prepare hot drink: add 3 tablespoons of mixture to 1 cup of hot water. Makes great gifts.
Simmer ingredients together for 15 minutes. Brown chicken in margarine and pour sauce over chicken. Cover pan and bake for 1 1/2 hours at 325°.
Place chicken in bottom of large baking dish. Heat soup and chicken broth, stirring until smooth and pour over chicken. Mix salt, pepper, flour, baking powder and milk and pour on top. Top with melted butter. Leave in layers, do not stir. Bake 30 minutes at 425°. Serves 8.
Cook garlic and onion in butter until soft. Add meat and cook until brown. Add tomato sauce and juice. When hot, add noodles; stir and cook until noodles lose their crispness. Add corn, mushrooms and liquid. Stir and pour into baking dish. Cover with cheese and dot with olives. Bake 1 hour at 325°.
Saute bread crumbs until evenly browned in the butter. Line bottom of deep 9-inch pie pan with browned bread crumbs. Spread 1/3 of sauce over the crumbs. Sprinkle with cinnamon. Add 2 more layers alternating bread crumbs, applesauce and cinnamon. End with cinnamon sprinkled crumbs on top. Bake 30 minutes at 325°. Serve hot or cold with whipped cream garnished with bits of jelly. Yields 10 servings.
Combine milk, cream cheese, butter, sugar, salt and black pepper in saucepan. Cook over low heat, stirring constantly, until cheese melts and is well blended. Add corn and heat. Makes 6 servings.
Take about a third of the lemonade, dilute with water and freeze it into an ice ring. Pour rest of lemonade and juice into a punch bowl and add the ice ring. Carefully pour the sparkling water, ginger ale and champagne down the sides of the bowl. Stir gently and serve.
In 8-quart Dutch oven on medium heat, add oil, butter, onions, carrots, celery, potatoes and green beans; cook until slightly browned, approximately 20 minutes, stirring occasionally. Add water, cabbage, tomatoes (with their juices), spinach, zucchini, bouillon cubes and salt. Bring to boil, stirring to break up tomatoes. Reduce heat to low, cover and simmer for 40 minutes or until vegetables are tender, stirring occasionally. Do not overcook. Stir in red and white kidney beans; cook 15 minutes longer or until soup thickens.
Whisk soup, milk and water. Add celery and crabmeat. Chill 3 to 4 hours.
Wash beans and break into 1 to 1 1/2 inch pieces. Place in 2 quart	casserole with 1/2 cup hot water; cover. Microwave on High (100%) until beans are tender-crisp, about 9 to 13 minutes. Let stand 2 minutes; drain. Chop onion and add 3 tablespoons oil. Microwave 4 to 5 minutes until onion is transparent. Add the drained beans and packet Sweet 'N Low with 1/2 cup cider vinegar and oregano to taste and mix well. Cover and microwave 5 minutes longer.
Cook and drain macaroni. Skin sausage and brown; drain off any liquid from sausage. Add spices, tomato sauce, tomato puree, mushrooms and water. Simmer 10 minutes. Mix with macaroni. Put half in 9 x 13 pan. Top with half of the Mozzarella cheese. Add remaining meat and macaroni. Top with remaining cheese. Bake uncovered at 350° for 30 minutes.
Mix first four ingredients as for pie crust and set aside. Dissolve yeast in lukewarm water and let stand for 10 minutes. Mix well beaten egg yolks with warmed milk and add risen yeast. Combine with flour mixture that had previously been set aside. Put in greased and covered bowl and refrigerate overnight.
Blend cheese and milk. Stir in dried beef, onion and green pepper; mix well. Stir in sour cream and nuts. Bake at 325° for 15 minutes. Serve hot with crackers. Freezes well.
Melt peanut butter and butterscotch together.	Stir in nuts and noodles. Drop by rounded tablespoonfuls onto waxed paper. Let cool.
Melt butter and press with crumbs in 9 x 12-inch pan. Put the rest of the ingredients in layers as they are listed. Last, pour the Eagle Brand milk all over the top and bake for 15 minutes at 400°.
Mix sugar, flour, salt and egg yolks together. Add this mixture and the butter to the rhubarb; mix thoroughly. Cook slowly, stirring often until thickened. Cool and pour into baked pie shell; cover with meringue made with the egg whites and additional sugar and brown in a slow oven.
Melt butter over medium heat. Add sugar and orange juice; simmer. Add the next 3 spices, cover and simmer for 5 minutes.
Brown meat with onions until onions are tender. Stir in chilies, soup and milk. Pour over crumbled Doritos in casserole dish. Add grated cheese on top. Bake at 350° until cheese melts. Serve warm. Serves 4 to 6.
Heat margarine in 3-quart saucepan until melted. Add okra, onion and green pepper; cook and stir until onion is tender. Stir in broth, tomatoes (with liquid), bay leaf, salt and pepper. (We like it spicy, so I add about 1 tablespoon Tony Chachere's Creole seasoning. Can be found at Food Lion.) Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and parsley; heat through. Serve chicken mixture over hot rice. Makes 6 servings.
Chop onion; melt butter in large frying pan and saute chopped onion in butter over medium heat. Add meat to onion and saute about 5 minutes or until browned. Put all remaining ingredients, except sour cream, in a blender or food processor in order listed and blend until thoroughly mixed. Add blended mixture to meat; simmer 10 minutes. Stir in sour cream and cook just until heated through. Serve on hot mashed potatoes, fluffy rice, noodles or toast. Yield: 6 servings.
Combine. Pour into oiled deep dish. Bake at 350° for 40 minutes. Dot with butter first.
Beat and cream well. Roll or pat out onto ungreased cookie sheet/jelly roll pan. Bake at 300° for 60 minutes, until golden. Cut into bars while still warm.
Brown pork chops on both sides in small amount of oil in skillet after salt and pepper. Put pepper ring on each chop. Fill with 2 tablespoons rice. Top with chopped onion. Add tomatoes and water. Sprinkle chili powder to taste. Cover and simmer 30 to 40 minutes or until done.
Cut pickles into spears. Add sugar and Louisiana Hot sauce to the pickle juice. Place pickles and juice back into gallon jar. Invert jar every 24 hours for 1 week. Drain, chill and serve.
Mix the cake mix, melted margarine and 1 egg together and press in the bottom of pan. Then mix coconut and nuts and sprinkle on top of cake mix. Combine powdered sugar, cream cheese and 2 eggs and spread over mixture. Bake at 350° for 35 minutes.
Sift first 5 ingredients into a large bowl. Beat eggs and oil together. Sift into flour mixture. Add apples and nuts; blend well. Pour into greased 10 x 13-inch tube or Bundt pan. Bake 60 to 65 minutes at 325°.
Brown beef; pour off fat. Add soup. Cover; cook over low heat 2 1/2 to 3 hours or until meat is done. Stir occasionally. Blend water into flour until smooth; slowly stir into sauce. Cook, stirring, until thickened.
Prepare a strong tea by steeping tea bags in 4 cups boiling water. Steep 5 minutes. Remove tea bags. Add cloves, cardamon and ginger and simmer for 10 minutes. Add half and half or milk and sweeten to taste. This may also be cooled and served over ice.
Pack in hot jar the pepper, garlic, dill seed and okra. Bring vinegar, water, sugar and salt to a boil and pour over okra. Fill jar not quite full. Process 10 minutes in hot water bath to seal. Makes 1 pint jar.
Mix all dry ingredients. Mix figs, sugar, oil and eggs. Add the mixtures together and bake in tube pan for 1 hour at 375°. Put a pan of water on the lower shelf and it will help keep it from getting too brown on the bottom and drying out.
Combine the first 6 ingredients; stir well. Add meat. Cover; marinate 12 hours in refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill over medium coals 15 to 20 minutes, or until desired degree of doneness, basting with marinade. Serve with rice, if desired. Yields 12 servings.
Beat milk and cream cheese until smooth. Add fruit. Blend thoroughly. Chill or freeze at least 1 hour before serving. Garnish with cherries or fresh strawberries.
Cut rhubarb into pieces. Grind whole oranges and raisins. Add sugar and boil down to preserves.
Use a 9 x 13-inch dish or deep bowl. Layer lettuce, celery, eggs, peas, green pepper, onion and bacon.
Bake 2 pie crusts. Soften cream cheese to room temperature. Beat milk and limeade into cream cheese. Fold in Cool Whip. Chill until stiff.
Cream shortening, peanut butter and sugar until smooth. Add eggs, then flour sifted with baking powder. Roll into small balls. Place on cookie sheet. With a wet fork, flatten in a crisscross design. Bake at 440° about 10 minutes. Yield: 4 dozen.
Combine chicken and eggs. Mix well. Pour milk over bread. Mix. Allow to soak 10 minutes. Add to chicken with onion and seasonings. Mix well. Shape into 10 or 12 oval patties. Cook slowly in nonstick skillet until cooked through and browned. Serve with Mushroom Sauce.
Put egg, sugar, soy sauce and salt in bowl and mix. Pour over pork already in bowl. Add mushrooms, 2 green onions, water chestnuts and ginger. Mix well. Roll into small balls. Place uncooked rice on a towel. Spread out. Roll pork balls in rice until well coated. Place balls on a piece of wax paper and put into a steamer. Steam 30 minutes. Take out with tongs and put on serving tray. Serve with duck sauce, soy sauce or even mustard, if preferred.
Mix first 4 ingredients. Top with grated cheese. Bake at 350° for 40 minutes.
Mix together in a large saucepan; heat to a boil, then simmer for 30 minutes to 1 hour.
Cream butter, cornstarch and eggs together. Add milk and pineapple. Pour into a pastry lined pan. Bake at 350° until inserted knife comes out clean. Remove from oven. Cover with meringue from whites of the eggs. Brown lightly.
Heat beans. Add brown sugar and syrup. Cook peeled apples and mash. Add to cooked ingredients. Serves 5.
In a nonstick (not metal) mixing bowl, dissolve yeast in warm water and let stand for 5 minutes. Stir in starter, vegetable oil, sugar, salt, eggs and 3 cups of flour, continuing to stir in flour until soft dough is reached. Knead dough on a floured surface until elastic (about 10 minutes). Form into a ball. Grease another nonstick (not metal) bowl. Brush top of dough with vegetable oil.
Mix bacon and onion in a 1 1/2-quart microwave casserole. Cover loosely with wax paper. Microwave on High 5 minutes. Drain. Stir in beans, syrup, catsup, mustard and pepper sauce. Cover loosely with wax paper. Microwave 10 minutes, stirring halfway through cooking time.
Brown hamburger meat. Mix soups, sauces and water together with meat. Tear up 1 package corn tortillas and add to mixture. Top with chopped onion and grated cheese. Bake 30 minutes at 350°.
Preheat oven to 325°. In a bowl mix together eggs, whipping cream and Cheddar cheese soup.
Mix all ingredients together and pour into greased casserole dish. Top with 1 package of Ritz crackers, crushed. Pour 1/2 stick melted margarine over crackers. Bake for 30 minutes at 350°.
Melt butter and chocolate together in top of double boiler over low heat or microwave oven. Meanwhile, place eggs in mixing bowl and beat until light. Beat in sugar, salt and vanilla. Add chocolate mixture (slightly cooled) and pecans. Mix thoroughly and pour into pie shell. Bake at 350° for 50 to 60 minutes. Top should be crusty and somewhat soft. Serve plain or with whipped cream or ice cream. Undescribably dee---lish!
Mix the first 8 ingredients and pour into a 13 x 9-inch greased and floured cake pan. Bake in 350° oven until done. While hot, put marshmallow cream on top of cake. Spread evenly.
Skin chicken and sprinkle onion salt, garlic powder, black pepper and salt. Brown chicken until done. Pour Zesty Italian dressing and simmer at low heat for 15 minutes.
Combine all ingredients. Bake at 350° in greased pan for 45 minutes to an hour.
Put graham crackers and 1 stick of margarine (melted) in a 9 x 13-inch pan and press into place. Beat powdered sugar, eggs, vanilla and margarine for about 5 minutes. Spread over crust. Put bananas, then pineapple. Sprinkle with chopped nuts. Cover with Cool Whip. Chill.
Dissolve jello and pineapple over low heat. Add buttermilk and chill. Add Cool Whip and nuts. Cool until firm.
Mix all ingredients but salt, pepper and olive oil together. Marinate meat for several hours or overnight in marinade.
Dump all ingredients except nuts in a saucepan. Bring to a boil and cook 3 minutes. Remove from heat. Beat 10 minutes until loss of shine. Add nuts and drop on waxed paper.
Melt butter in baking dish. Pour milk into baking dish over butter. Pour in fruit mix over other ingredients. Sprinkle top with cinnamon before baking. Bake at 350 degrees until brown.
Marinate meat in lemon, oil and garlic mashed with salt and allspice. Cover tightly and refrigerate 1 to 2 hours or overnight. When ready to cook, place lamb chunks on skewers alternating with onion quarters, pepper squares and cherry tomatoes. Barbecue, turning several times to cook evenly.
Slice Treet; fry in vegetable oil until brown; drain oil. Pour in applesauce; let simmer for about 10 minutes.
Spread everything in layers as ingredients are shown on pizza pie pan. Serve with tortilla chips.
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat. Cover and simmer for 40 to 45 minutes or until tender. Drain and cool. Cut into 1/2-inch slices. Place in a greased 13 x 9-inch baking dish.
Place both ham steaks in a 2-quart utility dish. Arrange onion over the steaks. Mix together the cider and sugar; pour over the steaks. Place cloves in fat along edges of ham, if desired. Cook in microwave, covered, on Full power for 8 to 10 minutes. Turn ham over halfway through cooking time. Remove ham from the juice.
Cut 3 slices of trimmed bread. Place in bottom of greased baking dish. Combine chicken, vegetables, mayonnaise and seasoning. Spoon over sliced bread. Trim remaining bread and arrange on top of mixture. Cover and chill overnight. When ready to bake, combine eggs and milk and spoon over mixture. Cover with mushroom soup spread over top with spoon. Bake in a 325° oven for 1 hour. Sprinkle cheese on top for the last 15 minutes of baking time. Serves 6.
Heat oven to 350°. Mix brown sugar, 3/4 cup margarine, eggs and 2 teaspoons vanilla. Stir in oats and baking mix until a uniform consistency. Heat chocolate chips, milk, 2 tablespoons margarine and the salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and 2 teaspoons vanilla. Press 2/3 of the oatmeal mixture into a greased 15 1/2 x 10 1/2 x 1-inch pan with greased hands. Spread chocolate mixture over oatmeal. Drop remaining oatmeal by tablespoonfuls on top. Bake until light brown, about 30 minutes.
Combine corn, green beans, onion, bell pepper, yellow wax beans and red kidney beans in a large bowl. Mix the oil, sugar, black pepper, vinegar and salt together and pour over vegetables. Cover and stand in refrigerator; stir once or twice. This salad will keep for several days if kept refrigerated in covered container.
Combine biscuit mix, milk and 2 tablespoons mayonnaise. Stir well. Spread mixture in greased 13 x 9 x 2-inch baking dish. Set aside. Cook sausage and onion until browned. Drain. Layer sausage mixture over biscuit mixture. Combine egg, cheese, chilies and rest of mayonnaise. Spread over sausage mixture. Bake at 350° for 30 minutes. Let stand 5 minutes before serving.
Cook meat in small amount of oil until crumbly. Add garlic, onion, celery and salt. Cook until tender. Stir in tomato paste, water and seasoning. Mix well, cover and simmer for 50 minutes. Drain off extra fat. Arrange alternate layers of noodles, meat sauce and cheeses in a greased 13 x 9 x 2-inch pan, beginning with very small amount of meat sauce in bottom of pan. End with layer of Parmesan cheese on top. Bake at 350° for 25 to 30 minutes. Let stand out of oven for 5 minutes before cutting.
Place basil, parsley, nuts and garlic in blender or food processor with metal blade and puree. Blend in cheese and slowly add olive oil until well mixed. Boil pasta (use a stockpot), drain and toss with Pesto Sauce. Serve hot. Some people like more Parmesan cheese on top.
Cook first 5 ingredients on high, stirring occasionally. Bring to boil and boil until it forms a soft ball. Add vanilla and peanut butter. Stir until real creamy. Pour on cake.
Wash and dry hot dogs. Roll in flour; dip in batter. Deep fry. Makes about 20.
Make sponge with water, yeast and 1/2 cup flour. Mix for at least 2 minutes. Add oil, salt and 1 cup flour and beat until well mixed and fairly stiff. Knead on floured surface until pushes back. Let rise twice in oiled bowl. Roll out on oiled surface and place in pan. Let rise for 30 minutes. Bake at 375° for 30 minutes.
Mix all, except potato chips. Pour into well-greased 2-quart baking dish. Top with potato chips. Bake at 425° for 15 minutes until bubbly hot.
In large bowl, put hamburger meat. Sprinkle other ingredients over the top. If you use onion flakes, soak them in the water for a few minutes. Mix well. Shape into rolls the size of Ritz crackers. Wrap in aluminum foil and refrigerate for at least 24 hours. Remove from foil; place on pan. Let set at room temperature while oven heats to 350°.
In medium saucepan mix milk, water and margarine. Heat to 120° to 130°. Combine 3 cups flour, sugar, salt, ginger, vanilla, yeast and potato flakes in large bowl. Add liquid, pineapple juice and eggs. Blend to moisten, then beat four minutes. By hand stir in remaining flour. Knead 5 to 8 minutes, until smooth and elastic. Place in greased bowl in warm place until double in size (1 to 1 1/2 hours). Punch down. Divide into three parts and let rise again (about 1 hour). Bake in three 8 to 9-inch pans at 375° for 25 to 30 minutes.
Cream sugar and butter; add egg yolks, flour, salt, juice and rind from lemon. Add milk and beaten egg whites. Pour into 8 or 9-inch pie shell. Bake at 350° until knife inserted in center comes out clean.
Cream margarine, gradually add sugars, beating at medium speed of an electric mixer until light and fluffy. Add egg substitute and vanilla; beat well. Combine flour and next 2 ingredients, stirring well. Add flour mixture to creamed mixture, mixing well. Stir in oats and cereal. Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
Into vinegar, slice the onion and let stand overnight. Pour off vinegar into a saucepan and discard the onion.
Combine salad dressing and seasonings. Mix well. Add remaining ingredients. Mix lightly. Chill. Add additional salad dressing just before serving, if desired. Serve on rice cakes, if desired. Makes 4 to 6 servings.
Saute watercress in butter. Mix with all other ingredients. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Melt butter in a 10-inch covered frying pan. Add onion soup. Add refrigerator biscuits, cut into quarters. Place lid on pan, cook on burner set at 275° to 300°. Turn once during cooking. When browned, set burner at low temperature for keeping warm. Yields 40 pieces.