HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Spray 9 x 5 inch bread pan with vegetable oil and flour sides. In medium bowl, combine flour, baking soda and salt. Set aside. In large bowl, cream margarine and sugar together Add egg substitute and continue to mix for an additional minute. Add Equal, applesauce, vanilla and almond extract. Alternately add flour mixture and Glucerna Shake until ingredients are just moistened. Stir in cherries and nuts. Pour batter into prepared pan. Bake for 50 to 60 minutes or until inserted toothpick comes out clean. Cool completely before slicing.
Grate cheese. Melt butter in saucepan and add flour, stirring with a wire whisk. Add milk, stirring rapidly with whisk. When blended and smooth, add garlic, pepper, nutmeg and wine. Add Kirsch, if desired. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the Kirsch.
Beat eggs and sugar until light. Add sifted dry ingredients. Stir in dates and nuts. Turn into greased 8-inch square pan and bake in pan of hot water at 350° for 45 minutes. Serve warm; top with whipped cream. Serves 6.
Preheat oven to 425°. Lightly grease baking sheet; set aside. In large bowl combine flour, baking powder, salt and pepper. With pastry blender cut butter until coarse crumbs. Stir in mashed potatoes and scallions to make a soft dough. On lightly floured surface knead dough 3 to 4 minutes. With rolling pin, on lightly floured surface, roll dough 1/4-inch thick. With 3 1/2-inch round cookie cutter, cut into rounds. With spatula, transfer to prepared baking sheet. Bake 25 minutes until golden brown. Cool on wire rack 5 minutes. Serve warm.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded teaspoonfuls into balls. Place meatballs in ungreased baking dish, 8 x 8 x 2-inch. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes. Uncover; bake 15 minutes longer. Makes 4 to 6 servings.
Cream together margarine and sugar. Add egg yolk and vanilla. Mix in flour; this will be stiff. Add 1/2 cup nuts. Press into well oiled jelly roll pan. Beat egg white until frothy, then smooth over dough. Sprinkle 1/2 cup nuts over all. Pat dough slightly. Bake at 350° for 20 to 30 minutes, until lightly brown. Cool slightly, then cut into bars and finish cooling on rack.
Brown beef, onions and chiles; drain. Heat oven to 350°. Arrange tortilla chips in the bottom of a 13 x 9-inch pan. Top with beef, then taco sauce, then beans. Top with cheese. Bake until hot and bubbly, 25 to 30 minutes. Serve with sour cream.
Put package of jello into hot water, add marshmallows and cream cheese. Let cool, then add all other ingredients. Stir into jello mixture and pour into mold to gel. Refrigerate until set.
Peel and chop apple. Set aside. In blender or food processor, mix dates and apple cider until smooth. Set aside. Grease and set aside a 2 1/2-quart baking pan, heatproof bowl or mold. Set aside. Cream butter and sugar. Beat until light. Add and beat in the eggs, then dry ingredients. Add date mixture. Beat one minute. Fold in chopped apple and nuts. Spoon into prepared pan, bowl or mold. Cover with aluminum foil. Steam 2 1/2 to 3 hours, following standard procedure for steamed pudding. Serve warm with sauce.
Combine flour, corn meal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs. Add oil to 2-inch depth in electric skillet or large skillet; heat to 350 degrees. Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and ketchup.
Wash and chop pickles into large pieces. In same jar the pickles came in, put layer of pickles and part of the sugar. Repeat layers until all is used. Tie spices in small piece of cheesecloth and put into the middle of the jar. Heat vinegar and pour over pickles. Shake well every 30 minutes until sugar is dissolved. Chill and eat.
Combine the first 4 ingredients and press 2/3 on the bottom of a 9 x 13-inch pan. Beat the powdered sugar, peanut butter and cream cheese until very smooth. Add the whipped Dream Whip. Spoon half of the mixture over the graham cracker crumbs. Place the apple slices carefully over the mixture. Sprinkle with the cinnamon. Top with the other half of the mixture. Sprinkle with the remaining graham cracker crumb mixture. Cover pan with foil and chill 24 hours before serving.
Mix Jell-O pudding according to directions on box. Layer graham crackers and pudding in standard size cake pan.
Place melon cubes in a single layer on a jelly roll pan. Freeze melon cubes at least 1 1/2 hours. Place frozen melon and remaining ingredients in a blender and process until mixture is smooth. Serve immediately.
Heat oil in a large skillet. Briefly cook onion, green pepper and garlic in oil. Push to one side of skillet. Add ground beef and stir until meat is no longer pink. Stir in chili powder. Mix all ingredients together well. Add tomato juice, rice, the liquid from the kidney beans and corn and oregano. Stir; bring to boil. Cover and reduce heat to low. Simmer for 25 minutes. Stir in corn and beans. Cover and heat for 5 minutes. Sprinkle cheese on top. Cover and heat until cheese is melted.
Crumble oleo, flour and sugar together. Place apples in square baking pan and sprinkle Jell-O over apples. Put flour mixture on top. Bake at 350° for 30 minutes.
Set oven to 350°. Combine first 6 ingredients and mix well. Turn into prepared pan. Sprinkle evenly with berries. Combine the rest and spread evenly. Bake 1 hour or until custard edges is lightly brown.
Cream shortening. Add sugar gradually. Add eggs, one at a time, beating each time. Add vanilla. Add soda to milk. Add flour and milk alternately to other ingredients. Bake in a tube pan at 325° for 1 hour and 30 minutes. Frost, if desired. May be frozen.
Cook in top of a double boiler. Serve on toast, pastry shells or cooked rice. Serves 4 to 6.
Completely submerge unopened condensed milk in water and boil for 3 hours. Make sure to keep cans covered in water the entire time. Remove from heat and cool for 20 minutes. Open cans. Smooth out on graham cracker crust that is prepared by the directions on the box. Let cool in refrigerator for 2 to 3 hours. When serving, top with Cool Whip and nuts. Yields 1 pie.
Cook noodles until half done - 4 minutes - drain, leave in pan. Add cream, butter, garlic, tomato sauce, broccoli. Bring to a boil, medium heat for 4 to 5 minutes. Stir in mushrooms. Remove from heat. Add parmesan cheese.
When you are mashing or whipping the potatoes, add cream cheese. For 5 pounds of potatoes, I put a small package of the Philadelphia cream cheese. Leftovers stay just fine 2 to 3 days covered in the refrigerator.
Heat oven to 400°. In a medium bowl, whisk together eggs, yogurt and butter. Add cornmeal, salt, baking powder and soda; mix until just blended. Add remaining ingredients; mix well. Pour into greased 10-inch skillet. Bake for 40 minutes.
Prepare boil-in-bag rice according to directions; set aside. Combine alfredo sauce, peas, parsley, chives and pimentos in a medium skillet. Place over medium heat, stirring often until heated through. Add crab delight and heat an additional 2 minutes. Serve over hot rice. Serve with fresh Parmesan cheese.
Coat meat with 3 tablespoons each garlic salt and chili powder. Cook in uncovered roasting pan at 350° for 2 hours and 20 minutes before roasting is done. Coat it in a sauce made of remaining ingredients which have been brought to a boil. Serve rest of sauce on the side.
Roll and flatten biscuits. Spread on pizza sauce. Add pepperoni and any other toppings. Place on slightly greased pan and bake at 375° until pizza crust is golden brown.
Mix cream cheese, powdered sugar and Cool Whip. Put in pie shell. Pour pie filling over top; refrigerate and call Boots!
Cook noodles according to package directions, omitting salt and drain. Brown sausage and hamburger; drain. Stir in spaghetti sauce; set aside. Combine egg, Ricotta cheese, parsley, oregano, pepper and Parmesan cheese. Spread 1/2 cup meat sauce in lightly greased 13 x 9 x 2-inch dish. Layer 1/2 of noodles, 1/2 of Ricotta cheese mixture, 1/2 Mozzarella cheese and 1/3 of remaining meat sauce. Repeat layers using equal amounts. Arrange mushrooms and pepperoni on top. Spoon remaining sauce on top. Bake at 375° for 20 minutes. Sprinkle with remaining cheese and bake another 5 minutes.
Preheat oven to 350°. Place pork chops in baking dish and salt and pepper to taste. Cover with grated cheese. In small bowl mix cream of mushroom soup, mushrooms and 1/2 cup water. Spoon over pork chops. Cover dish and bake for one hour. In last 20 minutes of baking, prepare Stove Top as directed.
Beat sugar, buttermilk, Bisquick, butter, vanilla and eggs until smooth. Pour into buttered pie pan. Bake for 30 minutes at 350°.
Mix all ingredients, except tomato sauce, and form into balls, 1 or 2 inches across. Place in a casserole dish and pour tomato soup or sauce over them. Cook in hot oven for about 1 hour at 350°. Can use stewed or canned tomatoes.
Mix until crumbly; pat into a 13 x 9-inch pan. Bake in a 350° oven for 12 to 15 minutes, or until light brown.
Cook zucchini until tender. Drain and mix all ingredients. Bake 30 to 45 minutes at 350°.
Let sit on stove and cook slow. (You may want to cut back on hot sauce and cayenne pepper.)
Combine butter, brown sugar and salt in a skillet. Add carrots and simmer until carrots are browned evenly.
Saute pecans in butter and salt on stove. Mix remaining ingredients. Add to sauteed mixture. Spread in 8-inch or 9-inch pie plate. Bake at 350° for 20 minutes. Serve hot with crackers.
Cook beef in a large skillet, drain. Add seasoning packet and water. Cook on low until thick. Add refried beans and half the cheese. Spread 1/2 the salsa in the bottom of a baking dish. Fill shells with meat mixture. Pour remaining salsa over shells. Cover with tin foil and bake at 350 for 40 minutes. Top with sour cream and cheese.
Mix cornstarch, flour, sugar and salt. Gradually add milk and heat. Do not boil. Blend into beaten egg yolks and return to pan. Cook until thick, stirring constantly. Remove from heat. Stir in vanilla and coconut. Cool before pouring into baked pie crust. Use egg whites for meringue.
In skillet, saute sliced mushrooms in butter; place in crock-pot. Add chicken broth, onion, salt and pepper; stir well. Cover and cook on low setting for 6 to 10 hours, or on High setting for 2 1/2 to 3 hours. About 30 minutes before serving, turn to high setting. Mix flour and sour cream; add to crock-pot with half and half cream. Cook until slightly thickened. Makes 6 servings (about 2 quarts).
Make burnt sugar liquid by melting 1 c. sugar in an aluminum pan (heavy pan) over high heat. When dark brown, add 1 c. boiling water and boil hard for 5 minutes.
Boil potatoes until tender; peel and mash while still warm. Add cream, butter, nutmeg and sugar. Whip well! Pour into casserole and top with large marshmallows. Brown in oven at 400°. Marshmallows should not get too brown (golden color and the dish is done).
Blend butter and sugar until creamy. Add 1 egg yolk at a time. Sift flour, salt and soda together. Add to first mixture alternately with buttermilk. Add flavoring. Beat egg whites until stiff. Fold into batter. Bake in greased and floured 10-inch tube pan at 350° for 1 hour.
Cook and debone chicken. Cut into small pieces. Add next four ingredients and stir. In each flour tortilla add 2 tablespoons of mixture. Roll with fold down and place in 9 x 13-inch pan. Spread remaining mixture over tortillas. Sprinkle with 1 cup of Monterey Jack cheese. Bake at 350° for 30 minutes, or until partially brown and bubbling.
In a skillet, saute bacon with butter over low heat, rendering fat and cooking bacon until crisp.
Place pears and dried fruit in casserole dish. Place juice of pears in separate bowl and add cinnamon, cloves, sugar and lemon juice. Pour over pears and fruit. Add cinnamon sticks. Bake in 350° oven for 1 hour. (May put dried fruit in microwave to plump with 1 cup water for 1 1/2 to 2 minutes. Drain. Shortens baking time to 30 minutes.)
Cream butter and shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs and milk; beat well. Sift flour, baking powder and salt together in a small mixing bowl. Gradually add to creamed mixture, stirring well after each addition. Shape dough into a ball. Wrap in waxed paper and chill at least 30 minutes. Shape dough into 1-inch balls. Place about 2 inches apart on greased cookie sheet. Flatten with palm of hand. Sprinkle with sugar; bake at 325° for 15 to 20 minutes. Cool on wire rack. Yields 6 dozen.
Mix all dry ingredients; fold in apples and zucchini. Add eggs and extract; mix well. Pour into a sprayed 8 x 8-inch pan. Bake at 350° for 55 minutes. One serving = 1 bread, 1 protein (egg), 1 milk, 1/2 fruit and 1 vegetable serving.
Cube potatoes in bite size pieces. In large mixing bowl, pour oil over cubed potatoes, salt and pepper. Coat potatoes well. Place in a 9 x 13-inch pan sprayed with Pam. Bake, covered, in oven for 45 minutes at 300°. Uncover and bake for 15 minutes. (During last 15 minutes, you can sprinkle with crushed dry parsley or dry powdered cheese.)
Preheat oven to 350°. Mix all ingredients, except cornflakes and butter. Melt butter and moisten crushed flakes. Put all ingredients in a casserole dish. Top with crushed cornflakes and bake for 45 minutes.
Saute and drain sausage and spread in 2-quart baking dish. Layer bread cubes, then cheese. Beat eggs with salt and mustard. Pour egg mixture over all. Refrigerate overnight. Bake at 350° for 45 minutes.
Cream butter; add flour, sugar, syrup and pecans. Pour into unbaked pie shell and bake at 350° until set and toothpick comes out clean.
Melt margarine in 13 x 9-inch baking pan. Mix 1 cup sugar, flour, baking powder and salt together. Sprinkle mixture over melted margarine. Drain peaches and add 1/2 cup sugar, cinnamon and nutmeg to the juice. Mix. Add this mixture to peaches and mix. Pour peaches and juice mixture over flour mixture in pan. Bake at 350° for about 35 to 45 minutes.
Cook beef and pork together in water until tender. Pull apart. Add enough water during cooking to have 2 cups stock. Shred meat.
Combine farfel, sugar and salt in a bowl. Melt shortening in the boiling water and pour over farfel mixture. Allow to cool. Stir fork beaten egg yolks into cooled farfel mixture. Beat egg whites until stiff, not dry, peaks are formed. Fold into batter. Spoon batter into 8 well-greased muffin pan wells, filling 2/3 full. Bake at 400° about 25 minutes or until golden brown.
Wash the greens under cold running water. With a sharp knife trim away any bruised or blemished spots and strip the leaves from their stems. Bunch the leaves together and shred them into the finest possible strips; set aside.
First Layer: Dissolve blackberry Jell-O in 1 cup boiling water. Stir in pie filling (blueberry). Pour into 8 x 12-inch pan. Chill.
Prepare macaroni as per package. Chill. Mix macaroni and other ingredients. Add enough mayonnaise to hold mixture together, but not to make mixture soupy. Add salt and pepper to taste. Chill. Serve on bed of lettuce.
Take first four ingredients. Mix together. Place in a large pie pan or round pizza pan. Layer: Ricotta cheese on crust, browned hamburger, onions peppers, etc., top with spaghetti sauce. Bake at 350° for 25 minutes. Then add Mozzarella cheese on top. Put back in oven for 5 minutes. Let set 15 minutes, then cut and serve.
Place steak in a 13 x 9-inch pan and pour mixture over meat and refrigerate for 24 to 48 hours. Grill. Sauce may be kept to reuse about 2 weeks.
Mix together the flour, melted oleo, pecans and sugar. Pack in	greased 9 x 13-inch pan. Bake 20 minutes at 300° or until lightly browned. Let cool.
Mix all the ingredients and stir in 1 can of coconut. Bake in prepared pan for 45 minutes at 350°.
Mix and bake in a 9-inch pie shell, covered with another pie shell. Make slits in the center. Bake at 350° until golden brown.
Soak ham overnight in cold water. Drain; wipe dry. Mix corn meal with brown sugar and pepper. Add enough water to make a clay like paste.
Peel and core pears. Remove seeds but not peelings from oranges, lemon and apple. Grind and mix with other ingredients. Boil for 1 1/2 hours. Pack into hot, clean jars and seal.
Bake cake per package instructions. When it is taken out of oven, poke holes in top and pour condensed milk over it. Top this with Hershey's topping, then top with 3 crushed Heath candy bars and cover with Cool Whip. Refrigerate until serving. You can also use German chocolate cake mix, caramel ice cream topping and crushed Butterfingers.
Brown ground chuck and onion in skillet; drain off fat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 1/2 of chilis in 10 x 6 x 1 1/2-baking dish. Sprinkle with cheese. Top with meat mixture. Arrange remaining chilis over meat.
Place lamb, fat side up, on rack in shallow roasting pan. Season with salt and pepper. Roast in slow oven (325°) for 2 1/2 to 3 hours (meat thermometer 175° to 180°).
Scrub the veggies well with brush and drain. Pack in quart jars. To each jar, add finely cut dill to taste, 1 hot pepper (or two) and 1 clove garlic. Blend the vinegar, water and salt in a large pot and bring to a boil. Pour in hot brine to fill the jar. Insert knife blade to expell air bubbles. Remove knife and seal jar. This amount of brine will pickle about 3 gallons of veggies. I like to use whatever is left in the garden at final harvest to make a "garden mix" of pickled veggies.
Melt the butter. Remove from stove and add pineapple, sugar, crushed wafers and chopped nuts. Crush enough extra wafers to put a thin layer in bottom of pyrex dish. Pour mixture in dish and add a thin layer of crushed wafers on top. Place in refrigerator to cool. Serve in square blocks with Cool Whip if desired. This is enough for about 12 servings.
Beat egg yolks and sugar until blended in small bowl. Stir in flour and salt, blending well. Add rhubarb. Pour filling into unbaked pie shell. Dot with butter as desired (I like 1/2 stick or more). Bake at 350° for 30 or 40 minutes or until firm. Let cool.
Combine candy and 1 stick margarine in a saucepan. Cook over low heat. Stir constantly until melted; set aside. Cream 2 cups sugar and 1 stick butter in a bowl, then beat in eggs. Sift the flour with soda and add to the creamed mixture alternately with buttermilk. Stir in candy mixture. Add pecans and mix well. Pour into greased and floured oblong pan. Bake at 325° for 1 hour 10 minutes.
Layer dish with vanilla wafers. Mix Cool Whip, condensed milk, 1/2 package pecans and pineapple (drained). Pour mixture over vanilla wafers. Refrigerate until ready to serve, then top with cherry pie filling.
Preheat oven to 350°. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.
Beat in bowl the butter, sugar, flour and salt until fine crumbs. Remove 1 cup crumbs; set aside. Mix together and stir warm water, soda and molasses. Add to flour mixture and beat until smooth. Pour into a 10 x 14-inch greased and floured pan. Sprinkle the cup of crumbs on top. Bake at 350° for 40 minutes.
Sift flour with salt, and spices; set aside. Cream sugars, eggs and oil. Beat soda	with buttermilk. Add	to creamed mixture, gradually	add dry ingredients; then vanilla, coconut and pecans. Mix well. Pour into greased and floured tube pan and bake at 350° for 50 to 60 minutes.
Place raisins in water; bring to a boil for 3 minutes. Cool; don't drain. Mix flour, baking powder, soda, salt and spices. Cream shortening; gradually add sugar, beating well. Beat in Egg Beaters. Stir in raisins with liquid and vanilla. Gradually add flour mixture, beating well. Stir in nuts.
Place sliced potato on aluminum foil, then place on patty. Next, add onion slice. Last, place slice of bacon. Close aluminum foil, crimping edges together, forming a seal. Bake in oven for 30 to 45 minutes at 350° or you may place these on grill to bake. Great with green salad and baked beans.
Heat pineapple and add Jell-O (dissolved). Fold in buttermilk and then Cool Whip. Refrigerate overnight.
Brown ground beef. Add onions, green pepper and celery. Mix together the brown sugar, catsup, ginger, cloves and baked beans. Combine everything in a large casserole; bake at 350° until bubbly.
Cook big ole hen thets bin plucked clean 'n cut up in small pieces. Take the pieces 'n mix wid remaining ingredients. Cook all in a double boiler fur 1/2 hr 'n when sauce iz done add 1 large can uv mushrooms. Take 9 ounces of spaghetti (1 1/2 boxes) without washin' 'n cook it in chicken broth. Now put the chicken 'n spaghetti in a casserole in layers 'n kiver wid the sauce...bake slowly fur an hour.
Combine meal and flour and coat steaks. Fry in hot oil until done. Remove steaks and excess oil from skillet, leaving about 2 tablespoons and fish renderings. Add garlic and onions. Cook until soft. Add 2 cups of water; bring to a boil, stirring occasionally. Add steaks. Bring to boil again. Lower heat, cover and simmer. Serve with rice.
Cream the sugar and butter together. Add the eggs and crushed bananas. Sift dry ingredients together and add to the creamed mixture. Add nuts. Bake in a loaf pan for 1 hour at 350°.
Mix cream cheese, Cool Whip and sugar with blender. Put crushed cookies at bottom of 8 x 8-inch square pan. Spoon ice cream on top. Spoon Cool Whip mixture over it. Put another layer of cookies, ice cream and Cool Whip mixture. Freeze.
Break spaghetti in half. Cook in boiling salted water until done. Drain. While still warm, combine spaghetti with eggs and Parmesan cheese. Pour into a well-greased 10-inch pie plate and pat mixture up and around sides with a spoon. Melt butter and add onion;	saute until limp. Stir in sour cream and spoon over spaghetti.	Remove sausage from casing, crumble and cook	in skillet until done. Drain; add tomato paste and water. Simmer 10 minutes. Spoon sausage on top of sour cream mixture.	Bake at	350° for 25 minutes. Arrange cheese on top. Bake until cheese melts.
Preheat oven to 450°. Cut potatoes lengthwise about 3/4-inch thick, then cut each slice into 3/4-inch long sticks. Place potato sticks in large bowl. Drizzle with oil and toss to coat; sprinkle with herb seasoning and salt and toss again. Arrange potato sticks in a single layer on nonstick baking sheet or baking sheet coated with nonstick spray. Bake until potatoes are golden brown, 20 to 25 minutes, turning once after 15 minutes. Serve immediately.
Cook lasagna according to package directions. Meanwhile cook ground beef in large heavy sauce pan until browned, drain grease. Add onion, garlic, parsley, mushrooms, water, tomato paste, pepper and salt. Bring to boil, turn heat low and let simmer gently for about 30 to 40 minutes.
Mix all ingredients together, except for Parmesan cheese. Pour into a lightly greased 9 x 13-inch pan. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Remove cover and bake for 30 minutes longer. Serves 12 as a side dish or 8 as a main dish.
Serve in season. In container, layer the greens, cauliflowerets, zucchini, tomatoes and onion. To make the dressing, in small mixing bowl, stir together the mayonnaise, French dressing, lemon juice, horseradish, Worcestershire and hot pepper sauce. Fold in the whipped topping. Spoon dressing over the vegetables. Sprinkle with paprika, if desired. Refrigerate 4 to 6 hours. Makes 8 to 10 servings.
Melt chocolate and oleo in heavy pan. Add pecans. Stir well until coated. Take off heat. Combine sugar, flour, eggs and vanilla. Mix only until blended. Do not beat. Add chocolate and nuts to mixture. Do not beat. Put in 18 baking cups in muffin tins. Bake 30 to 35 minutes at 325°.
Combine all ingredients, except corn flakes and 1/4 cup of melted margarine. Stir well and pour into buttered casserole dish. Mix together corn flake crumbs and remaining 1/4 cup of margarine. Sprinkle over potato mixture for topping. Bake at 350° for 50 minutes.