HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter until soft. Gradually add brown sugar, egg and buttermilk. Combine and sift flour, cinnamon, cloves and baking soda. Add to mixture. Beat to smooth. Add remaining ingredients and drop batter on cookie sheet. Bake about 15 minutes. Preheat oven to 375°.
Mix grated cheese, tomatoes, green onions and broken up head lettuce. Brown and season with	salt and pepper, the ground beef. Add	oregano. Add drained kidney beans and taco seasonings (follow directions on package). When ready to serve, mix first the cheese mixture, then the ground beef and then add dressing and corn chips.
Heat water and sugar until dissolved. Add lemonade and orange juice. Add 1 cup or more of brandy. Pour into ice cream bucket and freeze. Before serving, add 7-Up in glass with slush.
You also need a 1-quart jar (an empty mayonnaise or salad dressing jar is perfect).
Puree the blackberries, raspberries and lime juice in blender until smooth (approximately 4 cups). Strain through a fine mesh strainer into a large measuring cup (or use a Foley's food mill). Add sugar; stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.
Beat eggs with mixer. Add next three ingredients; beat until thick and foamy. Stir the next two ingredients with a spoon. Combine the rest of the ingredients and then mix all ingredients together and stir. Bake in loaf pans for 1 hour at 350°. Cool in pans for 10 minutes. Turn out on racks.
Stir together the first six ingredients until well blended. Stir in corn. Pour into a lightly greased 1 1/2 quart baking dish. Before baking sprinkle the top liberally with breadcrumbs and spray with Pam. Bake at 350 degrees for 30 minutes or until set. Let stand five minutes.
Pour half and half into large bowl. Add pie filling mix. Beat until well blended. Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm, approximately 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store any leftovers in freezer.
Heat oven to 375°. Mix sugar, butter, egg and vanilla. Stir in the rest of the ingredients. Drop dough from rounded teaspoonful on to ungreased cookie sheet. Bake 8 to 10 minutes.
Mix all above ingredients. Drained most all beans and then very LIGHTLY rinse them under water.
Mix cake according to package directions. Fill muffin cups 2/3 full. Cream the cream cheese and sugar. Beat in egg. Stir in chocolate pieces. Drop one rounded teaspoonful into each cupcake. Bake as package directs. Makes about 30 cupcakes.
Mix all ingredients together except ketchup. Shape in baking dish. Put the ketchup on top. Cook on Medium-high (70%) for 22 minutes. Allow to stand, covered, 5 minutes before serving.
Mix first 5 ingredients into 9 x 9 baking pan. Make 3 holes in dry ingredients. In first hole, put oil. In second hole, put vinegar. In third hole, put vanilla. Pour cold water over all. Stir well with fork. Bake at 350° for 35 to 40 minutes. May serve with butter or following icing.
Mix sugar and jello in hot water. Grind other ingredients, except nuts and add to jello. Add nuts and chill until set.
Mix dry ingredients, spices and nuts; set aside. Beat eggs, sugar, oil and vanilla until creamy. Add zucchini and pineapple, mixing well. Stir in dry ingredients, just until moistened. Pour batter into 2 greased and floured 5 x 9-inch loaf pans and bake at 350° for about 1 hour. Cool 10 minutes in pans, then turn on racks and cool.
Grease bottom of pan. Place chicken in pan. Mix soup and wine, pour over chicken. Place six slices of cheese on top. Sprinkle with stuffing. Pour butter over all. Bake for 1 hour at 350°.
Mix all ingredients. (It takes a while.) Pour into two (8-inch) graham cracker crusts or 1 (9-inch) pie crust.
In small mixing bowl, beat egg and buttermilk. Mix in all other ingredients and stir well. Spoon batter into 6 paper lined custard cups or microproof muffin pan. Fill about half full. Cook 6 muffins at a time on High (Maximum power), 2 to 3 minutes or until no longer doughy. Repeat twice. Makes 18 muffins.
Sift together flour, cinnamon, baking soda, salt and baking powder. Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine nuts with 1 teaspoon flour; stir into batter. Pour into loaf pans. Sprinkle on topping. Bake at 350° for one hour.
Cream butter, mixing until smooth. Add brown sugar, beating well. Add eggs and mix. Then add sifted dry ingredients alternately with water, beating well after each addition. (Hold in reserve 1/2 cup flour for dredging fruit and nuts before adding to above mixture.) Combine the 1/2 cup flour with the fruit. Then fold in the fruit, nuts and molasses to the butter mixture. Pour into pan which has been well greased and lined with wax paper. Bake in oven 275° for 2 to 3 hours. A pan of water placed in oven while cake is baking adds moisture to cake.
In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an ungreased 9-inch microwave-safe pie plate. Combine Mozzarella and Parmesan cheeses. Sprinkle half over cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. Microwave on High for 3 to 4 minutes, uncovered, or until the cheese is almost melted. (Rotate a half turn several times.) Let stand for 1 to 2 minutes. Yields about 3 cups. Serve with tortilla chips or breadsticks.
Mix together flour, sugar and 4 tablespoons cocoa. Stir together milk, vanilla and melted shortening; add to dry ingredients. Add nuts and pour into greased 9x 13-inch pan. Mix brown sugar and 8 tablespoons cocoa and sprinkle over batter. Pour hot water over batter. Bake at 350° for 40 minutes. Serve warm.
Brown ground beef in large skillet; drain. Place ground beef in Dutch oven and sprinkle with 1 package spaghetti mix; spread half cottage cheese over meat. Break noodles in half lengthwise; layer over cottage cheese. Sprinkle with other package of spaghetti mix, Italian seasoning, parsley and salt. Pour tomatoes, tomato sauce and water over mixture. Cover and simmer over low heat for 35 minutes or until noodles are tender. Sprinkle shredded Mozzarella over top. Cover and turn off heat and let stand for 5 minutes. Serves 6.
Combine first 6 ingredients, cook slowly until mixture thickens. Cool! Add all but Cool Whip, mix well. Fold in Cool Whip and freeze. Remove from freezer 1/2 hour before serving.
Dissolve yeast in water, then add the oil, salt, sugar and 3 1/2 cups of flour. Mix well. Then add other 3 cups of flour; mix well.
Combine turkey, water chestnuts, grapes, celery and 2 cups almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice. Combine with turkey mixture. Spoon onto bed of lettuce. Garnish with remaining almonds and pineapple. Chicken may be substituted for turkey. Serves 12 to 14.
Crush Oreos in large bowl. In another bowl, pour pudding mix and milk. Mix on high speed for 2 minutes. Then add Cool Whip and cream cheese a little bit at a time until well blended. Pour cookie crumbs in bottom of dish. Pour in all pudding mix; spread to edges. Add rest of cookie crumbs on top.
Season chicken with salt. Coat with egg and then with cornstarch. Brown in hot oil until brown. Place in a 13 x 9 x 2-inch pan. Combine sugar, vinegar, ketchup, bouillon and soy sauce in medium pan. Bring mixture to boil. Pour over chicken. Bake in 350° oven for 45 minutes or until chicken is tender. Let stand a few minutes before serving. Makes 4 to 6 servings.
Melt margarine in heavy pot. Add sugar, cocoa and milk. Stir and boil for 2 minutes. Remove from heat and add peanut butter, oats and vanilla. Drop or spread onto waxed paper.
Melt butter. Add rice and onion. Cook until lightly browned in a frypan. Dissolve bouillon cubes in hot water. Add half the liquid; cover and cook on low heat. Add rest of the liquid, stirring occasionally. Takes about 45 minutes to cook.
Combine flour, salt and pepper; dust veal lightly with flour mixture. In medium skillet, brown meat slowly in hot oil. Add onion to same skillet; cook until tender but not brown. Add brown tomatoes (undrained), mushrooms, capers, garlic salt and oregano. Cover; simmer 20 to 25 minutes. Stir occasionally. Arrange veal on hot buttered noodles; top with sauce. Makes 4 servings.
Beat egg yolks until thick and lemon colored. Gradually add sugar, then flour. Mix well. Beat egg whites stiff and gently fold into yolk mixture. Heat butter in skillet. Let it cover all of skillet and be very hot. Pour the omelet mix and bake in 325° oven for 20 minutes. The omelet should slide out easily by tipping the skillet. Serve with peaches, apricots, or your choice.
Melt oleo; stir in sugar, corn syrup and salt. Bring to a boil, stirring. Boil without stirring for 5 minutes. Remove from heat. Stir in soda and vanilla.
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs. Add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11 x 7 x 2 baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean.
Bring all ingredients, except lemon juice, to a boil in a 2-quart saucepan. Reduce heat and simmer 25 to 30 minutes, stirring occasionally, until mixture is thick as applesauce and pineapple is translucent. Stir in lemon juice. Pack into hot jars, cover completely, cool and refrigerate. Makes 4 cups.
Mix first four ingredients together until thick. Boil water. Add dumplings by teaspoonful. Cook for 15 minutes. Drain. Dice 1/2 head of cabbage and saute in 1/2 cup margarine. Add 1 teaspoon sugar. Simmer until cabbage is tender. Pour over drained dumplings. Serve.
Bake potatoes. Slice potatoes in half. Scoop out pulp, reserving skins. Deep fry skins for 5 to 10 minutes or until golden brown. Place in baking sheet. Sprinkle with cheese and bacon. Bake at 350° until cheese is melted. Serve with mixture of sour cream and chives.
Grind all the vegetables. Put the salt over ground vegetables and let stand for 2 hours. Drain and add vinegar and sugar. Cook until tender, then cool. Add salad dressing and mustard. This doesn't need to be sealed.
Combine. Drop by small spoonful in hot broth. Cover; do not boil liquid and do not take cover off until done. It takes about 20 minutes for them to cook.
Make a crust with the graham cracker crumbs and butter. Beat the powdered sugar, egg, soft butter, vanilla and cream cheese for 15 minutes and spread over crust. Chill. Spoon the pineapple over the crust. Place the sliced bananas in the pineapple juice. Drain and spread over the pineapple. Ice with the Cool Whip. Sprinkle with the chopped pecans. Chill.
In skillet brown ground beef, onions and sweet pepper. Drain. Put in crock-pot. Add barbecue sauce, ketchup and beans. Simmer 15 to 20 minutes.
Preheat oven to 375°. Cream sugar and oleo; add salt and vanilla. Beat in eggs. Add flour, buttermilk and baking soda. Pour in buttermilk while beating everything so ingredients will be moist. Drop by tablespoon onto greased cookie sheets. Bake for 10 to 14 minutes.
Combine first 3 ingredients and set aside 3/4 cups. Press remaining into an ungreased 13 x 9 x 2-inch baking dish. Combine sweetened condensed milk and orange juice. Fold in whipped topping and oranges. Spoon over crust, sprinkle with reserved crumb mixture. Cover and freeze.
Mix all ingredients until well blended. Place in covered bowl and refrigerate for 2 hours. Serves well with veggie slices, crackers or chips. Makes 2 cups.
Place chicken in baking dish. Combine margarine, honey, mustard, salt and curry powder. Mix well. Pour over chicken. Bake at 350° for 1 hour or until tender. Baste every 15 minutes. Brown well.
Boil cabbage leaves (approximately 6) until tender, drain and set aside. Blend all other ingredients, except tomato juice, then form into shapes to accomodate cabbage leaves. Wrap meat mixture balls with cabbage leaves and place in pan. Pour tomato juice over the ingredients. Cover pan with lid or foil. Bake at 350° about two hours.
Combine soup mixes, cheese, potatoes and oil. (The oil may be substituted with Pam. Spray Pam on casserole dish and on potato mixture.) Bake at 375° for 1 hour or until golden brown.
Cook spaghetti until tender. Drain well. Rinse with cold water. Add pepper, tomato and onion. Pour 1/2 bottle of Seven Seas red wine salad vinegar over and mix well. Add salt and pepper to taste. Place in casserole dish. Makes a beautiful and healthy dish.
Brown loin chops in iron skillet sprayed with Pam to avoid sticking. Remove from skillet when partially cooked. Drain off any grease. Pour spaghetti sauce into skillet; add spices to taste. Add green beans and mix gently. Replace loin chops. Sprinkle cheese over all. Cover. Cook in oven at 350° for 30 minutes.
Dissolve yeast in 1/4 cup warm water. Add sugar, eggs, warm water, and oil. Mix salt into flour and add to batter. Cover bowl with plastic wrap and let dough rise 8 hours. Knead dough and shape into crescent shaped rolls. Let rise another 8 hours or overnight on greased baking sheet. Bake at 350° for 10 to 12 minutes.
Saute onion and garlic in olive oil. (Add while oil is still cool.) Add Prosciutto; saute about 10 minutes, until onion is translucent. Add butter, chopped pepper, sun-dried tomatoes, hot pepper flakes and basil; simmer 10 minutes. Add heavy cream, grated cheese, vodka, artichoke hearts and just enough prepared sauce until sauce is pink color. Serve over bow tie pasta.
Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, garlic and broth in skillet over medium-high heat for 3 minutes, stirring occasionally until liquid has evaporated. Stir in mushrooms, wine and tomato paste. Cook over medium-high heat for 3 minutes, stirring occasionally. Stir in spinach, green onions and parsley. Cook 2 to 3 minutes, stirring occasionally until spinach is wilted. Stir in remaining ingredients. Yields 6 servings.
Heat oven to 350°. Grease and flour Bundt pan. Beat cake mix with water, oil, egg whites and extract in large bowl on low speed, scraping bowl frequently, 2 minutes. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl. Stir in food coloring. Carefully pour pink batter over white batter in pan. Pour remaining batter carefully over pink batter. Bake until cake pulls away from sides of pan and springs back when touched in center, 45 to 50 minutes. Cool 10 minutes. Invert on serving plate. After cake cools completely, spread with Creamy Glaze.
Mix all ingredients together. Roll into a ball. Refrigerate until firm. Roll in chopped pecans. Serve with crackers.
Beat cream cheese and milk until blended. Add lime juice, vanilla and beaten egg yolks. Add few drops green food coloring. Beat well.	Pour in graham crust and chill 3 hours. To serve, cover top with whipped cream or Cool Whip.
Cream sugar, butter and eggs. Add buttermilk and jam. Mix well. Mix soda and flour and add nuts, raisins and coconut. Mix well. Pour into greased and floured 10-inch tube pan. (It will be thick.) Bake for 45 to 60 minutes at 350°.
In a saucepan put sugar and syrup. Bring to a boil until sugar is dissolved. Remove from heat and add peanut butter and vanilla. Stir until are mixed well. Add coconut and corn flakes. Stir until coated good. Drop by teaspoonful on wax paper.
Place cooked rice on the bottom of a casserole dish. Pour cooked chicken (diced or shredded) over rice. Mix soups and mayonnaise and pour over chicken. Spread cooked broccoli evenly over the top and sprinkle with cheddar cheese. Bake uncovered at 350° for 30 minutes.
Preheat oven to 350°. Use tomatoes held at room temperature until fully ripe. Slice four of the tomatoes; chop remaining 2 tomatoes; set aside. In a large skillet, heat oil. Add onion. Saute until tender, about 2 minutes. Add beef. Saute until browned, about 3 minutes. Stir in reserved chopped tomatoes, Worcestershire sauce, salt and oregano. Grease casserole dish and spoon half the meat mixture into bottom of the casserole. Top with half the rice and half the reserved sliced tomatoes. Repeat, ending with tomatoes. Brush with butter. Bake until hot, about 40 minutes. Sprinkle with cheese. This kitchen tested recipe makes 6 servings.
Mix all ingredients together. Add enough milk to moisten. Bake at 375° for 1 hour. Meatballs cook at 350° for 40 minutes.
Combine cheese and mayonnaise, stirring until smooth. Add lemon juice and garlic salt. Stir in sour cream; mix well. Cover and chill overnight. To serve, cook Brussels sprouts according to package directions; drain. Warm the sour cream mixture in top of double boiler; add cooked Brussels sprouts. Serve immediately. Yield: 8 to 10 servings.
Heat oven to 375°. Lightly spoon flour into measuring cup. Level off. In a small bowl combine flour, cocoa and baking soda. Blend well.
Mix all together and let set at least 2 hours in refrigerator. Cut into squares to serve. Top with crushed fresh strawberries.
Have all ingredients at room temperature. Mix together. Spread on 6 split English Muffins. Makes 12 pieces. Broil on highest rack till bubbly and slightly brown. Watch closely. Cut in quarters and serve hot. You can make these ahead and freeze them then cut in quarters.
To 1 tablespoon butter and a little water, add onion and cook slightly. Add ground pork. Cook with onion, but don't brown. Add tomato soup, tomato juice, sugar, paprika, salt and pepper. Cook 10 minutes. Boil noodles and drain. Mix meat mixture and noodles together. Mix grated cheese through ingredients. Sprinkle some on top. Bake at 325° for 1 hour. Makes 10 servings.
Base: Mix cottage cheese with enough milk for a smooth and creamy consistency. Add salt and pepper to taste. Make about 2 cups, then add a mixture of 1 can (6 3/4 ounce) tuna (drained), 1 teaspoon dill weed and 1 teaspoon lemon juice. Chill before serving.
Put buttermilk in bowl first, then add oil, baking powder and flour. Just add enough flour so it won't be sticky.
Preheat oven to 350°. Saute the onions in the butter. Pour onions into bowl. Mix into thawed broccoli and then mix in the rest of the ingredients. Pour into a greased casserole dish and bake for 1 hour.
Gradually add sugar to milk. When well blended, add vanilla. Mix to a smooth rich ball. Shape into balls and roll in tinted coconut (red and green). Use to stuff dates.
Soften cream cheese. Carefully stir in pineapple, 1 cup pecans, green pepper, onion and salt. Chill well and then form into a ball. Roll in remaining cup of pecans. Makes 8 servings.
Tear cabbage into pieces. Slice green onions and toss with cabbage. In blender, mix together vinegar, oil, soy sauce and sugar. In small skillet, brown almonds and Ramen noodles (broken into small pieces) in small amount of oil on low heat. Stir. Add sesame seed. Set aside to cool. Add to cabbage mixture when cooled. Toss with dressing that is in blender.
In a medium size glass bowl, combine cornstarch and sugar. With a whisk, gradually stir milk into the cornstarch mixture. Cook in microwave on High power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval. Beat half of the hot mixture into the eggs. Blend egg mixture into remaining hot mixture. Microwave on High power for 1 1/2 to 2 1/2 minutes or until thickened and heated through, stirring after each 45 seconds of cooking. With whisk, stir in butter and vanilla. Pour into dessert dishes. Cover and refrigerate until chilled. Makes 4 servings.
Use a 9 x 13-inch casserole. Cover bottom with cooked chicken. With whisk, mix together the sour cream, mushroom soup and the chicken broth. Ladle over chicken.
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add sweetened condensed milk while stirring. Stir until thoroughly mixed. Add lemon juice and vanilla extract. Stir until well mixed. Turn mixture onto prepared crust. Chill 2 to 3 hours in refrigerator. Do not freeze.
Combine first 6 ingredients and mix well. Butter Tupperware mold. Put cheese mixture in mold; mash down and make even. Chill at least 24 hours. Put mold in hot water in sink and unmold quickly. Pour strawberry preserves into middle of Cheese Ring. If desired, put fresh strawberries around the ring. Serve with crackers. Place cheese mixture and preserves on each cracker when served.
Spray bundt pan with Pam. Sprinkle bottom with 1/4 cup pecans. Place frozen rolls on nuts. Mix brown sugar, pudding and cinnamon and pour over rolls. Melt butter and pour over top of rolls. Top with pecans. Take a damp cloth and cover the top. Place in a cold oven and leave overnight. In the morning, remove the cloth and bake at 350° for 30 minutes.	Remove from bundt pan. Ice with powdered sugar and milk drizzled over warm ring.
Break lettuce into a large bowl. Add tomatoes, cucumbers, radishes, onions, green pepper, parsley and olives. Toss lightly. Add Feta cheese; sprinkle with Oil-Vinegar Dressing. Toss lightly again. Makes 6 servings.
Place pork chops in greased pan. Sprinkle Worcestershire sauce over chops. Sprinkle rice over all chops. Peel and cut up potatoes and carrots; place over chops. Salt and pepper to taste. Cut up onion and pepper in strips; put on top. Pour peeled tomatoes and juice over all ingredients. Cook for 1 1/2 hours, covered, on low heat. Add extra liquid if needed.
Layer in a large glass bowl: 3 cups lettuce, sugar, eggs, peas, salt, pepper, 3 cups lettuce, carrots, Swiss cheese, mayo, green onion and paprika. Cover. Chill 24 hours. Toss when serving.
Combine chilled juices. Mix sugar with lemon juice until dissolved. Blend well. Before serving, add chilled ginger ale and softened sherbet. Makes 40 one-half cup servings.
Mix first 6 ingredients together. Beat 2 minutes at medium speed. Pour into greased 8-inch baking dish. Spread pineapple chunks over batter. Mix cream cheese, sugar and pineapple juice 2 minutes at medium speed. Spread over pineapple to within 1-inch edge of dish. Stir together 1 tablespoon of sugar and 1 teaspoon of cinnamon. Sprinkle over top. Bake at 350° for 25 to 30 minutes.
Dissolve jello and pineapple in 2 cups of hot water. Mix blueberry pie filling in. Let gel.
Mix sugar, salt and cinnamon and mix with eggs; add margarine and mashed yams. Mix and add lemon extract and milk, mixing well at all times. Bake at 400° for 15 minutes; reduce to 375° and cook 30 minutes.
Melt margarine in saucepan over medium heat. Add garlic and saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire wisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1/2 cup Parmesan cheese, stirring constantly until it melts. Pour over hot, cooked fettucine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. One cup contains 7 grams of fat.
In medium saucepan, slowly heat butter just until melted and golden, not browned, stirring all the while. Remove from heat. Add flour, salt and pepper; stir until smooth. Add milk, a small amount at a time, stirring after each addition. Return to heat. Over medium heat, bring to boil, stirring constantly. Reduce heat; simmer 1 minute. Add mustard and grated cheese; stir over low heat just until cheese is melted and sauce is hot. Serve over such vegetables as broccoli, asparagus, cauliflower or potatoes.
Cream butters, sugars, egg and vanilla together. Blend dry ingredients in. Shape rounded teaspoonfuls of dough into balls; roll in sugar and place on ungreased cookie sheet. Bake at 375° for 6 minutes, then remove from oven and flatten dough with fork. Return to oven for 2 to 5 minutes.
Peel and slice enough apples to fill 7 quarts; pack loosely. Boil first 5 ingredients, stirring constantly for 5 minutes. Add lemon juice and salt. Pour over apples in jars. Place lids on jars. Pressure 10 minutes at 5 pounds pressure.
Combine all ingredients; blend well. Cook in loaf pan at 350° for 45 to 60 minutes. Remove from pan. Mix and spoon on parsley, ginger and soy sauce.
Place sauerkraut, onion, pepper and celery in large bowl. Combine sugar and vinegar; bring to a boil. Pour over vegetables. Mix well. Chill.