HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry onions and peppers until tender. Mix all other ingredients. Cook/simmer for 25 minutes.
I put it together in the order given. Pour batter into greased and floured angel food cake pan or Bundt pan. Bake in 350° oven about 1 hour.
In large mixer bowl, blend together the first 3 ingredients, then fold in Cool Whip. Pour into crust. Chill overnight.
Combine oleo, milk and sugar. Bring to a boil and boil 30 seconds. Add chocolate chips and beat until spreading consistency.
Combine margarine, milk, sugar and salt in saucepan over medium heat. Bring to boil. Cook 4 to 5 minutes, stirring constantly (start timing when mixture starts to "bubble" around the edges of pan). Remove from heat. Stir in marshmallows, chocolate, vanilla and nuts. Stir vigorously for 1 minute (until marshmallows melt and blend). Pour into an 8-inch square, buttered pan. Cool. Cut in squares. Makes about 2 pounds.
Cream butter and sugars; add eggs and mix well. Add vanilla. Thoroughly mix the flour, salt, baking powder, soda, coconut, oatmeal, nuts, raisins or dates and orange and lemon rinds. Add to creamed mixture; mix well. Drop by teaspoon on ungreased cookie sheet; bake at 375° for 10 to 12 minutes.
Carefully rinse seeds from chilies with cold water. Spread chilies in single layer on paper toweling. Gently pat with another piece of toweling until dry, then carefully slip a strip of Monterey Jack cheese into each chili. Beat eggs; gradually add flour, beating until smooth. Add milk, salt, black pepper and liquid red pepper and beat thoroughly. Arrange half the stuffed chilies in well-greased 7 x 13-inch baking dish. Sprinkle with half the Cheddar cheese and paprika. Repeat layers, ending with cheese. Carefully pour egg mixture over all. Bake, uncovered, in preheated 350° oven about 45 minutes or until knife inserted in custard comes out clean.
Beat first 4 ingredients until well blended. Blend in sugar until mixture thickens. Sift together and blend in dry ingredients. Drop by teaspoonfuls, about 2 inches apart, on ungreased cookie sheet. Flatten with greased bottom of a glass dipped in sugar. Bake until a delicate brown and remove immediately from cookie sheet. Bake at 400° for 8 to 10 minutes.
Place all ingredients in food processor or blender. Process until smooth. Serve over sliced tomatoes, salad greens or spinach. Can make 24 hours before and refrigerate. Stir before serving.
Peel sweet potatoes and cut into long, fry-sized strips. Cook in deep fat as you would cook white potato French fries. Do not add salt. (Great with ham.)
Dissolve the gelatin in the boiling water. Drain the pears and reserve the juice. Heat the juice to a boil and add the cream cheese to dissolve. Set aside to cool. Mash the pears with a fork. Cool the gelatin until it begins to gel, then beat for a few minutes. Add the pear juice and cream cheese mixture. Add the crushed pears and beat again for a few minutes. Fold in the whipped topping. Refrigerate in an oblong glass baking dish. Top with coconut or red cherries, if desired.
Preheat oven to 325°. In deep 9-inch round skillet or baking pan, melt butter. Add brown sugar and stir over low heat until sugar is dissolved. Pour crushed pineapple on melted brown sugar in bottom of skillet or baking pan and to the sides. Arrange cherries. Prepare cake mix according to directions on box. Fill prepared pan 3/4 full and bake for 30 to 40 minutes or until done. While cake is hot, run a knife around edge of cake and invert the cake on a serving plate.
Cook cauliflower until crisp-tender. Drain well and place in serving dish. Combine mayonnaise, mustard and onion while cauliflower is cooking. Spoon over hot cauliflower. Sprinkle with cheese. Cover a few minutes until cheese is melted.
Cook potatoes in water. Cover in saucepan until tender; drain. Add salt and pepper. Cool. Combine potatoes with remaining ingredients in large bowl. Mix gently.
Slice squash and onions very thin. Put in water and salt. Cover and soak for 3 hrs. Drain off water. Mix vinegar, sugar, and spices. Boil 7 minutes. Put in jars and seal.
Heat oven to 375°. Blend cream cheese, mayo and mustard until smooth. Stir in ham, corn, cheese and onion. Separate dough into 4 rectangles. Press perforations to seal. Press or roll into 8 x 4-inch rectangle. Cut into half, crosswise, to form 8 squares.
Mix all together, adding the apple, raisins and nuts last. Drop 2 inches apart by teaspoonful onto cookie sheet. Bake in a 375° oven for 11 to 14 minutes.
Combine jello, water and frozen strawberries. Melt margarine, 4 tablespoons sugar and pretzel mix into 9 x 13-inch Pyrex dish. Bake 8 minutes at 400°. Cool. Soften cream cheese and mix with 1 cup sugar and fold in Cool Whip. Layer cream cheese mixture on top of baked pretzels. Top with jello mixture.
Mix all ingredients in a large bowl. Pour into large baking dish and top with crushed potato chips or corn flakes with 2 tablespoons of melted butter. Bake at 350° for 45 minutes to 1 hour.
Cook until thick, then cool. Add 1 cup whipped cream to this mixture and spread over firm jello.
In small saucepan, melt butter. Stir in wafer crumbs. Pat firmly on bottom of 9 x 13-inch pan. Chill.
Heat oil; cook garlic and onions until brown. Add breadcrumbs and oregano. Add 1 can clams with juice. Season to taste. Put clams in shells; sprinkle with cheese. Heat at 350° until light brown or until done.
Brown hamburger and season with salt, pepper and onions to taste. Mix with refried beans.
Put biscuits, sugar and cinnamon in a plastic bag and shake. Pour into angel food cake pan. Melt margarine and brown sugar together and pour over biscuits. Bake at 350 degrees for 20 minutes or until done.
Combine first 9 ingredients in a blender or food processor until smooth. Combine broccoli, raisins and onions in a bowl, add cream cheese mixture and toss gently to coat. Cover and chill at least 3 hours.
Cook macaroni according to package directions and drain. Using large casserole, mix in other ingredients, mixing well. Top with buttered bread crumbs.
Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch baking pan; set aside. Combine cake mix, apple filling and eggs in a large bowl. Beat with mixer on medium speed for 2 minutes. Combine sugar and cinnamon. Spread half of batter into the baking pan. Sprinkle with half of sugar-cinnamon mixture. Spread rest of batter on top and sprinkle with remaining sugar mixture. Bake for 30 to 35 minutes or until wooden pick inserted in center of cake comes out.
Place cumin seed in pie pan, bake at 375° for 10 minutes; remove and set aside. Heat 6-quart cast-iron skillet. Saute bacon until clear, add diced meat and brown over high heat with onions, garlic and jalapenos. When meat is brown and onions clear, add remaining ingredients. Mash tomatoes with your hands. Simmer for 1 hour. Taste and correct seasoning. Cooked beans may be added, strictly optional.
Combine chicken, rice, onions, green peppers, pimentos, garlic salt, pepper, soup, mayonnaise and parsley.	Toss lightly. Put in greased shallow 2-quart casserole. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes, or until thoroughly heated. Serves 6.
Heat to boiling the first six ingredients in saucepan. Add some hot mixture to egg and add back into mixture. Cook until it thickens. Take from heat and beat in cream. Pour (while hot) over finely chopped cabbage. Chill and serve.
Mix first 4 ingredients together in a bowl. Toss wings into mixture. Cover, chill 1 hour. Drain but save mixture. Broil wings on cookie sheet, brushing extra mixture on each side. Broil for 5 minutes on each side. Makes 24 appetizers.
Mix salt, sugar, water and vineger and pour over cucumbers. Put remaining ingredients in bottom of the jar.
Combine the rice and chicken broth in large saucepan. Cook according to package directions. Remove from heat and stir in half and half, milk, chicken, carrots, and black pepper. Return to heat and simmer for about 10 minutes. Thin with either chicken broth, milk, or half and half, if needed.
Bake at 325° in a 13 x 9-inch pan. Heat margarine until melted; remove from oven and stir in seasonings and cheese. Add cereal, pretzels and peanuts. Bake for 20 minutes; stir often.
Melt chocolate morsels in a 2 1/2-quart bowl over hot (not boiling) water. Remove from water. Add milk, sugar, peanut butter, vanilla and salt; mix well. Stir in graham cracker crumbs; let cool about 20 minutes. Drop by rounded tablespoonfuls, 2-inches apart on lightly greased cookie sheets. Bake in 375° oven (high moderate) for 10 to 12 minutes. Makes 18 servings.
Mix all ingredients in a quart jar. Shake to mix well. Refrigerate. Yield: 1 quart.
Melt butter; add rest of ingredients. Bake at 350° until liquid is gone.
Mix together dry ingredients. In another bowl, mix together the egg, milk, strawberries and lemon juice. Combine with dry ingredients and pour into greased muffin tin. Bake at 425° or 20 to 25 minutes.
Spread 1/3 of batter in greased tube or Bundt pan and sprinkle with 1/3 of filling (about 6 tablespoons). Repeat twice. Bake about 60 minutes or until wooden pick inserted comes out clean. Cool slightly in pan before removing.
Mix dry ingredients very well. Add milk; cook until thick. Remove from heat. Add butter and vanilla. That's all.
Mix all ingredients and cut butter into slices. Arrange on top. Cook in a 350° preheated oven for 1 hour.
Mix altogether. Top with bacon. Bake at 325° for 1 hour or microwave for 15 minutes.
Pour boiling water over cucumbers. Let stand 5 minutes. Drain. Plunge into ice water; drain. Mix remaining ingredients together and pour over cucumbers, tossing until well mixed. Chill 30 minutes before serving. Serves 6 to 8.
Brown the ground beef, celery and onion and drain well. Add brown sugar, vinegar, ground mustard and catsup. Cover and simmer for about 20 minutes or until celery is tender.
Cook brown sugar, cornstarch, salt, vinegar, soy sauce, ginger and syrup from pineapple until thick. Pour over the pepper strips and onion rings. Bring hot dogs to a boil. Drain and add to thickened syrup, etc. Heat thoroughly.
Mix all ingredients. Drop balls into hot oil until brown. Serve plain or cover with either tomato sauce, sweet and sour sauce or your favorite gravy.
Spray heavy non-stick pan with vegetable spray. Add red pepper and onion and saute over medium heat until tender. Break eggs into medium bowl, whisk, add seasoning blend, add eggs to skillet and reduce heat to low. Stir eggs gently until eggs are set, about 3-4 minutes.
Mix sugar, apple butter and egg at low speed of electric mixer. Add biscuit mix and flour; mix well. With spoon, stir in nuts. Pour into greased and floured loaf pan and bake in preheated 350° oven for 45 minutes or until done.
Preheat oven to 350°. Cream butter and sugar until fluffy. Beat in eggs, vanilla, baking soda, salt, baking powder and sour cream. Gradually add flour until all is used.
In large bowl, combine eggs, sugar, oil, vanilla and cinnamon. Stir together flour, salt and soda. Add to creamed mixture; mix well. Add nuts and apples; mix. Pour into greased 15 x 10-inch jelly roll pan. Bake at 350° for 35 to 40 minutes.
Mix and drop by teaspoonfuls into broth. Boil 18 minutes with cover on the kettle.
Cook raisins for 10 minutes; drain. Cook wild rice, drain and cool. Cut broccoli into pieces. Add grapes, celery, onions, drained pineapple. Stir in dressing (add a little sugar) and let set overnight. Add almonds just before serving.
In a small saucepan, heat chili, lite sour cream, water and cheese. Stir over low heat until cheese is thoroughly melted. Remove from heat and serve or add chopped onion, jalapenos and chilies. Serve as a dip with fat-free tortilla chips. Great for a party. Entire recipe makes 6 servings.
Beat eggs; add zucchini, oil, vanilla and pudding mix. Beat until smooth. Add instant coffee and cake mix. Mix on low speed until moistened, then on medium speed for 10 minutes. Turn into a well-greased Bundt pan and bake at 325° for 1 hour and 10 minutes or until done. Top with powdered sugar glaze.
Mix well and put in small muffin pan (you can use larger). Bake at 400° for 15 minutes. Check for doneness.
Beat together cream cheese and cheese spread; drain and cut up peaches, reserving 1/4 cup syrup. Beat reserved syrup into cheese; fold in fruits, marshmallows and Cool Whip. Chill 5 to 6 hours or overnight. Makes 8 servings.
Mix all ingredients together, then add plain flour until mix is stiff enough to roll out (about 2 cups). Mix well and roll out. Cut and bake at 350° until brown around edges.
Mix all together with spoon. Roll into balls and pat flat but not thin (size of small cookie). Place on greased cookie sheet. Bake at 350° for 15 to 25 minutes, until slightly brown.
Mix the first 5 ingredients and bring to a boil. Remove from heat. Add remaining ingredients. Mix well. Drop by spoonfuls on waxed paper.
Brown the sausage in a large skillet. Drain off fat. Put cheese in bottom of pie shells, then sausage. Mix milk and eggs together in a bowl. Pour mixture over sausage. Bake at 375° for 30 minutes. Makes 2 pies.
Melt margarine; saute onions. Add salt and pepper. Remove from heat. Add flour; stir. Put back on heat; add milk, corn and bouillon cubes. Stir until thick. Add Worcestershire and take off heat. Do not at any time let milk boil.
Layer bottom of greased casserole dish with the pieces of chicken. Next, layer the broccoli spears on top of the chicken. Then mix all the other ingredients together and pour over top of the chicken and broccoli. Sprinkle with bread crumbs and bake at 350° for 45 minutes.
Mix apples, sugar; add nuts, oil, eggs and vanilla. Sift flour, soda, cinnamon, and salt. Add flour mixture to apple mixture and mix until well blended. Bake in greased 9x13 inch pan for 45 minutes to 1 hour at 350°.
In a stock pot, cook the bacon until crisp. Remove bacon. Add onion, pepper, celery and garlic. Stir over medium heat until tender, about 7 minutes. Add back crumbled bacon and all other ingredients except fish. Simmer for 30 minutes, stirring occasionally. Add fish and stir gently to mix, then simmer until fish flakes easily, about 8 minutes.
Season chicken with salt and pepper. Dip in egg and roll in crumbs. Saute in butter until browned. Dilute spaghetti sauce with cream. Keep out 2 tablespoons of mixture. Pour sauce in bottom of covered casserole dish. Add chicken. Top each piece of chicken with one slice Mozzarella cheese and one slice Swiss. Add reserved sauce. Sprinkle with butter and Parmesan. Cover and bake at 350° for 45 to 60 minutes. Serves 6.
Mix sugar, cocoa, butter, milk and salt in saucepan. Cook to rolling boil and continue cooking for one minute. Remove from heat, add oats, peanut butter and vanilla. Mix, drop on wax paper.
Mix all ingredients. Drop by level teaspoonfuls onto waxed paper-covered baking sheet. Chill until set, about 4 hours. Store in fridge. Yields about 7 dozen.
Preheat oven to 350°. Put butter in a 9 x 13 x 2-inch baking dish and melt. In large bowl, beat eggs. Add flour, milk, salt and baking powder. Beat with mixer. Add grated cheese, spinach, onion and melted butter from pan. Spoon into baking dish and level off. Sprinkle lightly with seasoned salt. Bake at 350° for 35 minutes. Cool; cut into squares. Freezes well. Reheats well.
Mix all ingredients except green chilies and Cheddar cheese. Put half of the mixture in square baking dish. Top with chili mix, chilies and grated cheese. Add remaining corn mixture. Bake for 45 minutes in oven at 375°.
1st Layer: Mix together flour, butter and pecans. Pat in thin layer in 3-quart pan or glass dish. Bake in 350° oven 20 minutes. Let cool completely.
Chop and fry bacon and onions together. Dice potatoes. Put in saucepan with 1/2 of bacon drippings, juice of clams and 1 cup of milk. Cook until tender. Add bacon, onion, soup, 1 cup milk and clams. Salt and pepper to taste. Cook until bubbly.
Combine first 3 ingredients in a small saucepan and cook syrup until sugar dissolves; cool.
Measure all dry ingredients into a sifter. Set aside. Beat eggs in a large bowl; add sugar and pumpkin. Stir well. Add all dry ingredients with small amounts of oil and water. Mix well. Add dates and nuts.
Mix all but last three ingredients together and place in greased cake pan. Sprinkle chocolate chips, sugar and nuts over top. Bake at 350° for 30 minutes.
Combine sugar, salt and flour. Mix well with strawberries and rhubarb. Place in pie crust and dot with butter. Put on top crust sealing edges well. Brush top crust with cold water and sprinkle on 1 tablespoon of sugar. Cut steam vents. Bake in hot oven (425°) for 40 to 50 minutes or until rhubarb is tender and crust is brown.
Mix apples, sugar and cinnamon together. Place in a baking dish. Make topping of flour, brown sugar, pecans and margarine. Spoon over apple mixture. Bake at 350° for 45 minutes. Do not overcook. Makes 6 to 8 servings.
Dissolve gelatin in boiling water. Add strawberries. Stir gently. Add pineapple and bananas. Pour one half of mixture in long baking dish. Chill until congealed. Spread sour cream over top. Spoon remaining gelatin mixture over sour cream. Add nuts. Chill until firm.
Put roast in crock-pot. Dissolve bouillon cube in hot water. Mix all remaining ingredients. Pour over roast. Cook in crock-pot on low for 8 to 10 hours.
Drain canned vegetables. Combine salt, pepper, water, sugar, vinegar and salad oil. Boil for several minutes. Cool and pour over the vegetables. Chill for 24 hours and serve.
Cook cranberries with sugar and water 8 to 10 minutes. Add orange and spices. Cook 1 minute. This will keep 2 to 4 weeks in refrigerator. Freezes well.
Mix the ingredients and freeze. When ready to serve, break frozen mix with a fork and gradually add 4 large bottles of ginger ale. Makes 50 cups.
Mix all ingredients together except paprika. Spread on Wheat Thins; sprinkle paprika on top and broil for 3 to 4 minutes. These are wonderful, believe it or not.
Mix Eagle brand and cream cheese. Fold in pineapple and cherry pie filling. Freeze.
Sift dry ingredients together; cut in shortening. Combine egg and milk and add to flour mixture all at once. Stir until dough follows fork around bowl; turn out on floured surface and knead 20 strokes. Roll 3/4-inch thick and cut. Bake at 450° for 10 to 14 minutes. May be refrigerated for 1 to 3 hours before baking. Makes 24 small biscuits.
Combine sugar, margarine and milk. Bring to boil. Boil 5 minutes over medium heat. Stir in chocolate, cream, nuts and vanilla.
Cook onion and bell pepper slightly. Add to beef with remaining ingredients. Place in 2 small or 1 large loaf pan. Bake at 300° for 1 hour.
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate or put in small individual bowls. Top with nuts. Serve with apple wedges. Yield: 6 servings.
Place bread cubes in greased, glass 2-quart casserole. Fry bacon until well done. Drain on paper towels. Sprinkle on bread cubes. Beat together eggs, milk, dry mustard, salt and pepper. Pour over bread and bacon. Sprinkle with the cheese. Wrap tightly and refrigerate overnight. Bake in cold oven set to 350° for 35 minutes.
Combine rice, celery, salt and soup in casserole dish. Add 2 cups cold water and stir in milk powder. Arrange chicken on rice. Pour melted butter over chicken. Bake at 350° for 45 minutes.
Bake cake mix in 13 x 9-inch pan. Mix strawberry jello with 3/4 cup boiling water; stir until dissolved, then add 1/2 cup cold water. Poke holes in warm cake. Pour jello into holes and refrigerate while mixing together pudding, Dream Whip and 1 1/2 cups of cold milk. Frost cake and refrigerate again.
Mix all ingredients. Pour into 10-inch unbaked pie shell. Bake 45 minutes. This will taste like a pecan pie.
Cook macaroni	just tender. Mix other ingredients and put in baking dish. Sprinkle with cracker crumbs and bake for 30 minutes at 350°.
Crust: cut butter into flour until mixture resembles coarse meal. Stir in 2/3 cup nuts. Press mixture in a 13 x 9 inch pan and bake for 20 minutes.
Mix eggs, cream cheese, sour cream, vanilla, milk, flour and sugar into large bowl with blender. Grease a 9-inch or 11-inch spring-form pan. Turn oven on to 350°. Mix melted butter with chopped graham crackers and line the pan for the crust of the cheesecake. Pour the mixture into the spring-form pan. Bake for 1 hour or until cake turns golden brown. Cake may crack in the middle of the top. "That's a good sign."
Cook macaroni; drain. Mix together with butter and cheese. Spoon into 9 x 13-inch pan. Add milk until you can see it under the top layer of macaroni. Bake at 350° for 20 minutes. Gently stir mixture. Bake for an additional 30 to 40 minutes.
Crumble and microwave beef on High for 5 minutes. Top with onion, salt, pepper and Tater Tots. Combine 2 soups and pour over beef mixture. Microwave on High for 15 minutes. Do not cover.
Mix cornstarch with 1/2 cup of cold water. Boil salt and 1/2 cup of water. Mix in starch. Work in 1 teaspoon salad oil.
Combine flour and butter in mixing bowl. Cut butter into flour until mixture is slightly smaller than peas. Mix in cream and vinegar with fork. Stir in cheese evenly. Form dough into ball. Roll out on lightly floured surface to 1/4-inch thickness. Cut into rings using a doughnut cutter. Repeat using all dough. Place rings and holes on ungreased baking sheet about 1 inch apart. Chill 30 minutes. Brush tops with egg white. Sprinkle additional cheese. Bake at 450° for 10 minutes or until lightly browned. Serve hot.
Cut potato in 4 wedges. Scrape potato, leaving about 1/2-inch of potato on skins. French fry in hot fat until golden brown. Sprinkle with cheese and finely chopped bacon.
Cream sugar and oil. Add eggs. Beat by hand. Sift flour, cocoa and salt together in separate bowl. Add mixture and beat by hand. Add vanilla and nuts. Pour into greased and floured oblong pan. Bake at 300° for 30 to 35 minutes. When done, spread marshmallows evenly on cake. Put back in oven until they melt. Let cool. Add icing.
Wash tomatoes, scald, peel and quarter. Put on stove to boil until cooked, about 15 to 20 minutes, then drain off 2 quarts of clear tomato juice. Cut celery into small pieces. Chop green pepper, onion and red pepper through food chopper or blender. Combine all vegetables with tomato, sugar, salt and vinegar. (Spices should be tied in cheesecloth). Boil 1 1/2 hours, stirring frequently. Remove spice bag. Pour into sterilized jars and seal securely.
Dissolve jello in hot water. Add cold water. Add mayo and lemon juice. Let set until slightly firm, then add all the rest.
Tear romaine lettuce into bit size pieces, add bell pepper, carrots, cucumber, tomatoes and scallions. Cut avocado into 1/4 inch dices, place in a small bowl and toss with lime juice to coat well. Combine with all the ingredients and toss with ranch dressing. Season with salt and pepper to taste.
Saute chicken breasts to a golden color, then saute onion, cut in small pieces. Parboil the broccoli.
Microwave 4 ounces corn on High for 4 1/2 minutes. Put in pan first 3 ingredients. Add popped corn. Heat on medium until all sugar is dissolved, while stirring. Cool to touch and form into 12 balls.
Mix ground beef, crackers, 1 large onion (chopped), 1 egg, 1 can tomato sauce and salt to taste. Mix with hands. Place in oblong pan. Makes large size. Bake at 450° for 45 minutes.
Grease and flour a large skillet. Mix all together except cheese. Pour half of batter in skillet, then sprinkle cheese over top. Pour rest of batter in. Bake at 400° for 40 to 45 minutes or until golden brown.
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients and add to flour mixture, stirring until well blended.
Drain tuna. Saute onion and celery in butter or margarine. Add 1 1/2 cups water to pan and bring to a boil. Add potatoes; cover and cook until tender. Add tuna, corn, milk and salt and pepper to taste. Makes 6 to 8 servings.
Using a food processor, slice vegetables. Transfer to a 3 or 4-quart saucepan. Add remaining ingredients. Bring to a full boil; cover, then simmer 1 hour. Makes 5 (1 cup) servings. Contains 65 calories each.