HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice potatoes for a medium-large casserole. Cook until tender and drain. Melt margarine; stir in flour until smooth. Add milk slowly until it gets thick and smooth. Pour over potatoes and add Spam. Pour in buttered casserole dish. Sprinkle top with bread crumbs and shredded Cheddar cheese. Bake at 400° until brown on top.
Boil 1	quart water. Add jello. When cool, add all ingredients in gallon jug.	Finish filling with cool water and let set 24 hours. Refrigerate.
Mix all ingredients in a medium bowl and serve spread on freshly made toast. Store in refrigerator.
Mix the soup and cream cheese in the microwave or on top of the stove until hot and well blended. Great with tortilla chips.
Mix sugar, syrup and water in saucepan and let come to a boil, stirring constantly. Reduce heat and continue cooking, stirring occasionally, until it forms a soft ball. Beat egg whites until stiff, but not dry. Pour half of the syrup over egg whites, beating constantly. Continue to beat. Return syrup to heat. Continue cooking until it forms hard ball. Sprinkle in jello gradually, then pour remaining syrup over first mixture, beating until candy loses its gloss. Stir in nuts and coconut. Drop by spoonful on wax paper.
Mix eggs, sugar, flour, butter and milk, then add vanilla. Bake in 2 unbaked pie crusts. Put pecans in bottom of crusts, then pour mixed ingredients over the pecans. Bake at 350° for 40 minutes or until done.
Stew raisins till tender. Drain and add cream, sugar, flour and egg yolks. Mix well and cook until mixture thickens. Add nuts. Pour into baked pie shell and cover with egg whites, beaten stiff. Bake until meringue is brown. If you want, you can leave off meringue and use whole eggs where it calls for egg yolks. It is just as good.
Combine ingredients in a large dry bowl. Stir until well blended. Pack into jars, making sure a piece of vanilla bean is in each jar. Seal and label. Store in refrigerator at least a week before using to allow vanilla flavor to be absorbed into the mix. Makes 8 cups mocha mix.
Melt oleo in medium saucepan. Add sugar and well beaten eggs. Add coconut, raisins and pecans. Mix all this very well. Pour in unbaked pie shell. Bake 30 to 35 minutes at 350°.
Drain pineapple; save juice and add water to make 1 cup. Blend together the Splenda, cornstarch, egg and salt. Heat over low heat with juice/water mixture until thickened. Cool. Cut up the fruit and mix cooled dressing with fruit. Enjoy!
Combine the fruit and juice and sugar in blender (or food processor) and mix until smooth. Pour into 1 qt. pan and cook over medium heat until heated through. Remove from heat and stir in butter-flavored extract. Serve warm over pancakes, french toast or waffles. Store leftovers in refrigerator.
Line a 9-inch pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine sugar, flour and salt. In a large mixing bowl, beat buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg. Bake at 400° for 10 minutes. Reduce heat to 325°. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Preheat oven to 350°. Mix all ingredients together; form into balls. Bake at 350° for about 30 minutes or until golden brown.
Place potatoes in a 9 x 13-inch pan. Cover potatoes with melted butter. Fry pork chops and put on potatoes. Mix soup and milk together. Pour over pork chops. Bake at 350° for 1 hour and 15 minutes.
Combine all ingredients; mix well and bake at 350° for 1 hour. Sprinkle top with shredded Cheddar cheese and rebake until melts.
Cut cooled potatoes into cubes. Combine potatoes, onions and salad dressing. Add crumbled bacon. Toss gently. Add salt, pepper and paprika as desired.
Drop shredded cabbage into boiling water; boil 10 minutes. Drain. Put half of the cabbage in a 9 x 14-inch buttered casserole. Sprinkle with half of the salt, pepper and sugar. Add flour and cheese and half the butter. Put in the rest of the cabbage, salt, pepper, sugar and butter. Top with bread crumbs and pour milk over top. Bake at 350° until bread crumbs brown, 20 to 30 minutes. (Bread crumbs are coated with remaining half of butter, melted, before they are put on top of casserole.)
In a small mixer bowl, beat 1 cup confectioners sugar, Nestle cocoa, butter, 2 tablespoons milk and vanilla extract until creamy. Gradually add remaining confectioners sugar alternately with remaining milk. Beat until smooth. Frosts one 8 or 9-inch layer cake. Makes 2 1/3 cups frosting.
Heat oven to 400°. Grease bottom of muffin tins. Combine flour, wheat germ, sugar, baking powder and cinnamon. Stir in apples, raisins and nuts. Add milk, oil and egg and mix just until dry ingredients are moistened. Fill tins. Bake 15 to 20 minutes at 400°. Yields 12.
Dice medium size zucchini. Mix together all ingredients and put in casserole in 350° oven for 1 hour, stirring once during the baking time.
Wrap water chestnuts with bacon. Secure with toothpick. Place in ungreased baking dish. Combine remaining ingredients to make sauce. Spoon sauce over chestnuts. Bake at 350° for one hour.
Melt oleo; place crushed grahams in 9 x 9-inch square pan and pour oleo on top. Pour milk on top and cover grahams. Top with coconut, then chocolate chips and finally pecans. Bake at 350° for about 30 to 45 minutes, until chocolate chips are melted and milk is slightly browned. Cool completely and cut into 9 squares.
Cream Crisco and margarine for 4 minutes. Add sugar and beat 4 minutes. Cook 1 cup milk and 4 tablespoons of flour until thick. Let cool, then add a pinch of salt and vanilla and mix with other ingredients.
Cream margarine and shortening. Add sugar. Add eggs, one at a time. Alternate, adding flour and milk. Add vanilla flavoring. Bake at 325° for 1 1/2 hours in a greased/floured cake pan.
Cream confectioners sugar and butter thoroughly. Add eggs, beating in one at a time. Add flavoring. Beat in flour, 1 cup at a time. Add nuts. Top with walnut halves. Bake in a greased tube pan at 350° for 1 hour.
Combine brown sugar, salt and cornstarch in saucepan. Add juice from pineapple and water to equal 1 1/4 cups. Cook until begins to thicken. Add margarine; pour over sausage, yams and pineapple arranged in casserole. Cover and bake at 350° for 35 to 40 minutes.
Dissolve gelatin in hot water. Add ginger ale and 2 tablespoons lemon juice. Chill until slightly thickened. Sprinkle 2 tablespoons lemon juice over peaches. Fold peaches, celery and nuts into thickened gelatin. Chill until firm in 8 or 9-inch square pan. Makes 9 servings.
In Tupperware lettuce keeper, put lime sherbet, softened, around edges and sides of Tupperware. Put into freezer to harden. In the meantime, soften strawberry or raspberry ice cream or sherbet. Add chocolate chips to ice cream. Put into Tupperware to harden in freezer.
Preheat oven to 350°. Spray 9 x 13 pan with Baker's Joy. In saucepan over low heat, melt butter and brown sugar together until sugar dissolves. Let cool. Pour in mixing bowl. Add eggs; mix well. Add flour, baking powder, salt, nuts, white chocolate chunks and vanilla. Mix well. Pour into pan. Bake 20 to 25 minutes. Do not overbake. Cut in squares while hot and cool in pan.
After trimming all the fat from steak, cut into pieces to fit into grinder. Grind twice. Soak burghul 5 mins in enough water to cover after it was washed once or twice. Grind pepper, onion, mint and basil and add to meat. Add salt, spices and burghul. Burghul should be squeezed to remove all water before adding to meat. Mix meat mixture by hand till well blended. Add ice water as you mix to keep meat soft. Consistency should not be too dry, more like a moist meat loaf mixture before cooking. Arrange in flat dish, garnish with parsley or mint sprigs. Serve with oil and pita bread. Leftover kibbee may be cooked the next day.
Preheat oven to 350°. Sift flour, baking powder and salt together. Melt butter and chocolate. Beat eggs and sugar; then add melted chocolate and flour mixture. Then add vanilla and nuts, mix all together. Bake in a 9 x 13-inch greased pan for 25 minutes.
Mix all ingredients. Knead until mixture no longer sticks to your fingers. Add chopped nuts, if desired. Roll into 1-inch balls and store.
Cream oleo and sugar; add eggs and mix well and add jam. Add soda to buttermilk and then to mixture. Add flour and mince meat. Bake in a tube pan at 325 until done. May bake in a 9 x 13-inch pan or in three 8-inch pans.
Combine cheese, olives and nuts. Cut peppers into rings and arrange on pineapple slices. Fill with cheese mixture. Serve with French dressing on lettuce leaves.
Drain oysters well! Grease 9 x 13-inch baking dish with butter. Put in oysters, salt and pepper. Dot with butter. Cover with bread slices broken up. Put pepper on top. Bake at 350° for 45 minutes.
In a heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. Mix well. Cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in a blender until smooth and creamy. Reheat, adding fresh ground nutmeg.
Stew chicken and cut into bite size pieces. In a large pan, saute bell pepper and onion in butter until tender. Add soups, Ro-Tel tomatoes and chicken. Alternate in large casserole dish, Doritos, chicken and cheese, ending with cheese. Bake at 325° for 40 minutes or until bubbly.
Mix Bisquick, sugar and milk; set aside. Melt butter in a 13 x 9-inch pan or casserole dish. Pour batter on top of melted butter. Do not mix. Add fruit on top. Do not stir. Leave as layered. Bake at 400° until brown.
Beat eggs and milk together in shallow, wide bowl. Set aside. Mix together bread crumbs and cake mix in another shallow wide bowl. Dip cut up chicken first in egg mixture, then into crumb mix. Lightly grease cookie sheet and put well coated chicken on to bake. Bake at 325° for 50 minutes; turn as needed.
Wash peas and remove stones. Combine peas, onion, cumin seed, oyster sauce and bay leaves in water. Slow cook until peas are soft with lid on pot; stir occasionally. Serve peas over boiled or steamed rice.
Grease and flour a 9 x 13-inch glass pan. Combine margarine, sugar, cocoa and flour. Add eggs one at a time. Add vanilla. Fold in chocolate chips and nuts. Bake at 350° for 25 minutes.
Melt and bring to boil butter, Crisco, water and cocoa. Mix with sugar and flour. Add eggs, baking soda, vanilla, cinnamon and buttermilk. Grease and flour 13 x 9 x 2-inch baking pan and bake at 350° for 35 to 40 minutes.
Grease 9 x 13-inch pan. Press mixture firmly into pan and bake 10 to 15 minutes until brown at 375°. Cool. Mix Jell-O with boiling water and cool. Take cream cheese and sugar and cream together. Add Cool Whip or dessert whip and mix into cheese mixture. Refrigerate 1 hour. Pour cooled Jell-O over cheese mixture.
Cream butter and sugar. Add chocolate and add eggs, one at a time. Add flour, salt and baking powder alternately with milk. Bake 1 hour and 15 minutes at 325°.
Mix together and let stand 24 hours. Roll onto wax papered cookie sheets to 1/8-inch thick. Bake at 150° until leathery.
Cream together sugar, shortening and eggs. Sift together flour, allspice, cloves, cinnamon and salt. Stir together buttermilk and soda. Add flour mixture and buttermilk mixture into the shortening mixture and mix for 2 minutes. Add diced apples, raisins and nuts. Pour into greased 9 x 12-inch pan. Bake at 350° for 35 to 40 minutes or until tester comes out clean.
Squeeze or mash the tomatoes. Place all of the ingredients (except bacon) into a 9 x 12-inch baking dish. Lay bacon slices across the top. Bake at 325° for 2 1/2 to 3 hours. Makes 8 servings.
Cook onion and garlic in hot oil until tender. Add pork, shrimp, garbanzos and ham. Simmer, uncovered, for 5 minutes, stirring frequently. Add carrots, green beans, hearts of palm and 1/4 cup water. Cook, covered, for 5 minutes. Stir in cabbage and 1 teaspoon salt. Cook, covered, for 7 minutes or until vegetables are done. Cool.
Cook onion with garlic and basil in butter until tender. Add soup, tomato sauce and water. Bring to a boil. Simmer 15 minutes. Add chicken.
Cream together the first 5 ingredients and spread on bottom of a greased 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Melt the next 2 ingredients. Stir until smooth and spread over cooled oatmeal mixture. Cool, cut and serve.
Combine punch, milk and ice cream. Stir until ice cream begins to melt. Add soda to mixture just before serving.
Let set out until room temperature. Mix grated cheese and Bisquick into sausage. Spray cookie sheet with Pam. Place balls size of walnuts onto sheet. Bake at 350° until brown. Drain on paper towels. May serve hot or cold.
Mix and pour into two oiled, floured bread pans or the new nonstick bread pans. Bake at 350° for 40 to 50 minutes.
Mix all ingredients together except hamburger. Pour 1/2 of cornmeal mixture into a greased iron skillet. Spread the hamburger on top, then layer the remaining cornmeal mixture. You can grate some more cheese and top with this if you like. Use 3 to 4 jalapenos, if you do not like it too hot. Bake at 350° for 45 to 50 minutes.
Melt margarine. Add other ingredients. Bake until firm and well done in a 350° oven.
In large saucepot over medium heat, cook sausage until browned, breaking pieces apart with fork. Remove with slotted spoon to bowl. Pour all but 1/4 cup drippings from saucepan. In drippings over medium heat, cook apples, onion and celery until celery is tender, about 10 minutes, stirring occasionally. Remove from heat; stir in sausage and remaining ingredients and mix. Makes enough stuffing for 1 (7 to 9 pound) bird or 6 1/4 cups.
Mix ingredients together and form into cone shape. Roll your cone in chopped parsley. Cut up a red pepper (color optional) into little squares. Put on cone in garland-fashion. Alternate garlend rows with peanuts. Peel a lemon; cut out two star shapes and put on top of tree back-to-back. Serve on platter surrounded by crackers and vegetables.
Warm sausage at room temperature for 30 minutes. Melt cheese in top of double boiler. Mix thoroughly all items. Roll in small balls, size of a quarter. Bake in 350° oven 15 minutes on ungreased pan.
Wash cauliflower; remove leaves and cut out base. Cook, covered, in boiling salted water 12 to 15 minutes or until tender; drain. Place cauliflower in shallow ungreased baking pan. Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes. Sprinkle shredded Cheddar cheese over cauliflower and bake an additional 5 minutes. Sprinkle with paprika and garnish with tomato wedges and parsley, if desired. Yield: 6 servings.
Heat oven to 375°. Dissolve yeast in warm milk. Cream sugar and butter. Beat in egg. Add yeast, salt, cardamon, milk and flour and knead. Let it raise for 1 1/4 hours. Punch down and braid. Rise it for 40 more minutes. Brush with milk and sugar. Grease baking sheet. Oil hands when working with dough. Cook in oven at 375° for 20 to 25 minutes.
Melt stick of oleo. Add crushed Ritz crackers to make crust. Press into bottom and sides of 9 x 13-inch cake pan. Soften 1/2 gallon ice cream and add 2 small packages instant pudding. Place this mixture in crust. Top with Cool Whip and reserve 2/3 cup crushed crackers and freeze. Thaw a little before serving.
Melt butter in 7 x 11 x 2-inch pan. Combine sugar, flour, baking powder and milk to make batter. (If batter is too stiff, add a little more milk.) Pour over melted butter. Mix apple pie filling with lemon, cinnamon, nutmeg and raisins to taste. Smooth gently over batter. Bake in 350° oven for 40 minutes or until crust is golden brown. Serve warm with whipped cream or ice cream. Serves 8.
Cream sugar and shortening. Stir in eggs. Combine remaining ingredients in bowl, then stir into shortening mixture. Form dough into 1-inch balls. Roll in cinnamon/sugar mixture. Bake at 400° for 8 to 10 minutes.
Boil chicken until done. Drain water. Pick chicken off the bone. Boil spaghetti noodles until tender. Add noodles, onions or peppers and Ro-Tel to the chicken. Cook in big pot on top of the stove. Add Velveeta cheese on top. Makes a big pot.
Prepare at least 1 hour before serving. Arrange tomatoes on a serving platter or flat storage container. Top with basil leaves and onion slices to taste. Add cheese. Sprinkle with vinegar and pepper.
Fry chicken wings in as small amount of oil as possible until browned and tender. Remove; drain on paper towels.
Beat butter, sugars, vanilla and egg until light and fluffy. Mix flour with soda and salt. Blend into butter mixture. Stir in chocolate chunks, coconut and nuts. Chill 1 hour. Drop 2 inches apart by heaping tablespoons on ungreased baking sheets. Bake at 350° for 12 to 15 minutes, or until lightly browned. Cool 2 minutes before removing from sheets. Yield: 2 dozen 3 inch cookies.
Mix cream cheese with 1 tablespoon milk and sugar. Mix thoroughly. Add Cool Whip and beat together. Spread in pie crust.
Chop vegetables and cover them with boiling water and let stand for 15 minutes. Drain water off. Add remaining ingredients. Bring to a boil and cook for 10 minutes. Put in hot jars and seal.
Pour Pepsi and ketchup in a bowl; mix together. Put chicken in a large frying pan. Pour Pepsi and ketchup mixture over chicken. Cover and cook for 20 minutes. Uncover and cook 10 more minutes.
Mix all ingredients together until moist. Drop from spoon onto a lightly greased cookie sheet. Bake at 350° for 8-10 minutes.
Soften and cream the cream cheese. Add green pepper, onion and salt and cream together. Squeeze juice from pineapple, then blot with paper towel. Add pineapple and pecans to rest of mixture. Form in a ball and chill about 1 hour. Then roll in chopped pecans.
Crush crackers; set aside 1 cup. Beat eggs; add to milk. Preheat oven to 350°. Spray bottom and sides of 3-quart casserole dish with Pam. Alternate layers of crackers and seafood. Pour milk and egg mixture over all. Top with 1 cup of crackers. Bake for 30 minutes.
In small bowl, combine all ingredients. Beat until soft and fluffy. Cover and refrigerate. Yields 1 cup.
Make a one-crust pie. Combine the ingredients in the order given and	pour into pie pan.	Bake at 450° for 15 minutes. Reduce temperature to 350° and bake for 40 minutes.
*If loose hot sausage is used, such as Pete's brand, remove some of the sausage from the skin and allow it to cook apart in the broth.
Set oven at 350°. Combine sugar and cinnamon. Quarter each biscuit and roll pieces in sugar mixture; place in Bundt pan. Sprinkle remaining sugar mixture over biscuit pieces. Melt butter and add brown sugar; drizzle over biscuit pieces. Bake for 35 minutes and invert pan over large plate after baking.
Preheat oven to 300°. Line 10-inch tube pan with foil. Cut cherries in half. Reserve 15 for garnish.
Grease an 8 x 2-inch round pan or 8-inch spring-form pan with 1 tablespoon butter; dust pan with cake meal. Refrigerate. Mix chocolate with remaining 6 tablespoons of butter in top of double boiler; simmer until melted. In another bowl, mix 7 egg yolks. Add 1/4 cup of chocolate; stir well. Add rest of chocolate; stir well. Heat oven to 250°. Beat egg whites with salt to soft peaks. Add sugar 1 teaspoon at a time until stiff and glossy. Pour and scrape chocolate mixture over meringue. Fold well. Pour into pan; bake until center is set, but still jiggles slightly, about 60 minutes. Invert while still hot or remove sides if spring-form pan. Serve with whipped cream. Serves 8 to 10.
Coat a skillet with cooking spray. Heat over medium heat. Sprinkle pork chops with black pepper and salt. Put chops in the skillet and brown on each side. Add apple juice or cider. Cover tightly; cook on low 5 or 6 minutes. In a small bowl, combine cranberry sauce, brown sugar or honey, orange juice, ginger and nutmeg. Pour over the chops. Cook for 2 or 3 minutes or until heated through. Makes 6 servings.
In a medium mixing bowl, combine crushed cookies and margarine. Generously spray pie plate or pan. With the back of a spoon or with fingers, press cookie mixture into pie plate. Cover bottom and sides. Chill until ready to use. Makes 1 (9-inch) pie.
In a bowl, combine flour, cornmeal, sugar, baking powder, salt and dry mustard. Cut in shortening until mixture resembles fine crumbs. Mix egg and milk together; add to dry ingredients. Mix well.
Roll and fasten fish with toothpick or if fillet is thick, cut into serving pieces. Poach in boiling water until flaky or until it rises to surface. Remove and drain, reserving 1 cup stock for sauce. Make a white sauce with butter, flour, fish stock, cream and lemon. Arrange fish in 13 x 9-inch pan and cover with white sauce and shrimp. Sprinkle with cheese and dill weed (optional). Bake at 375° for 30 minutes. Serves 4.
Cream shortening, spices, peels, molasses, salt and sugar. Add eggs and beat well. Add carrots, apples and lemon juice. Sift flour with baking powder and soda. Add to creamed mixture with milk. Add currants and nuts. Mix well. Fill well-greased pudding mold 2/3 full. Cover and steam for 2 hours. Serve warm with Fluffy Hard Sauce.
Dissolve yeast, ginger, 1 tablespoon sugar and water in a warm bowl until it bubbles about 10 minutes. Then add 2 tablespoons sugar, evaporated milk, salt and oil. Add flour one cup at a time until dough is heavy and thick. Sprinkle on enough flour to handle then divide into two halves. Put in two well greased coffee cans (1 pound) and cover with well-greased plastic lids. Let stand in warm place to rise.
Combine all ingredients except vanilla in a double boiler. Use mixer to stir. Beat briskly 3 minutes or until frosting is fluffy and holds shape. Add vanilla.
Preheat oven to 350°. Into a small mixing bowl or onto sheet of wax paper, sift together flour, baking powder and salt. Set aside.
When mashing potatoes, use just enough milk and butter to make a stiff mixture. Fry hamburger and onion; pour off fat. Add thyme, salt, pepper and carrots. Dissolve bouillon in boiling water. Thicken with flour and pour over hamburger. Put 1/2 of potatoes in casserole. Pour meat mixture over potatoes and cover with rest of potatoes. Smooth potatoes with a fork. Bake for about 1 hour at 350°.
Combine all ingredients. Mix well. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes. Remove from oven and let cool for 5 minutes before removing from pan.
Cook beef and onion in heavy skillet until meat is browned. Drain. Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes. Combine cream cheese, cottage cheese, sour cream and eggs. Stir well to blend. Spoon a small amount of meat sauce into a lightly greased baking dish. Layer with half of each of lasagna noodles, cheese mixture, pepperoni, meat sauce and mozzarella cheese. Repeat layer with remaining ingredients. Sprinkle with parmesan cheese. Cover with foil and bake in 350 degree oven for 30 to 40 minutes.
Place fruit on dish; save 2 tablespoons fruit juice or fruit syrup. Pour onto softened cream cheese. Mix well and add pecans. Place a spoonful of cheese into the center of each fruit and chill.
Layer first 5 ingredients in pan. Spread with mayonnaise, then sprinkle with sugar. Distribute cheese and bacon over all. Refrigerate, cover with foil. Best made day before.
Saute onion and pepper in a small amount of oil. Add ground beef and brown. Add rest of ingredients and simmer for 2 hours. Can be frozen.
Brown hamburger, onions and peppers. Add tomatoes and sauce. Cook macaroni as directed. When done, mix in large bowl.
Finely chop onions and bell peppers; saute. Add stewed tomatoes, chopped chilies and chopped garlic. Add cumin to taste. Cook down until thick. Roll mixture into flour tortillas. Add olives and 1 to 2 spoons sour cream and Cheddar cheese to each tortilla. Place tortillas in a pan; pour any remaining sauce over them. Top with shredded cheese and bake at 350° until bubbly.
Bake a yellow cake, using pineapple juice instead of water. Mix all of the above ingredients together and beat until fluffy. Ice the cake with the Cool Whip mixture. Garnish with pineapple and coconut, or anything you like.