HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip cream; add sugar and flour. Mix egg yolks and vanilla. Fold in egg whites (do not stir). Pour into three 9-inch cake pans that are lightly greased and floured. Bake at 350° for 45 minutes. After baked, poke holes in cake and pour coconut milk over layers. When cake has cooled, cover with frosting.
Heat oven to 350° or use microwave. Use 9 x 13-inch pan. Spread on bottom chili, then spread sour cream. Sprinkle cheese over top. Heat until melted. Dip your chip and enjoy!
Spoon wild rice and blueberries into two bowls. Sprinkle with sugar and nutmeg. Pour cream over. Serve.
Cream first 3 ingredients; alternate with applesauce and mix in dry ingredients. Grease and flour 9 x 13-inch pan. Bake at 325° for 1 hour.	Sprinkle powdered sugar on top and cut into desired size squares.
Combine honey, lemon or lime juice, and ginger. Mix. Chill. Makes 1/2 cup glaze.
In saucepan, cook rhubarb with water and sugar for 20 minutes. Press through a sieve. Put fruit juices in jar. Add mixture; cover and chill.
Mix raisins and rum in bowl. Set aside. Stir 1 teaspoon sugar in warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining to top. Sift flour and salt into large bowl. Melt butter, cool slightly. In medium bowl, mix remaining sugar, butter, eggs, and lemon peel. Stir in yeast mixture. Pour into flour mixture, combining to make a soft dough. On floured surface, knead dough 5 to 10 minutes until smooth. Cover and let rise in a warm place until doubled in size-about 30 minutes. Grease loaf pan. Knead raisin and rum mixture into a loaf shape and place in greased loaf pan. Let stand in a warm place for 30 minutes. Preheat oven to 375°. Brush loaf with egg yolk. Bake 40-45 minutes or until loaf sounds hollow when tapped.
Saute chicken in chicken fat (or butter or oil). Remove chicken and saute onion; add flour, peanut butter and water. Return chicken to pan. Cover and cook on low for 45 minutes. Serve with baked or boiled potatoes, sweet potatoes or rice.
Heat oven to 375°. Mix pie filling	and cherries in ungreased square baking dish 8 x 8 x 2-inches. Spread evenly. Mix baking mix, nuts,	sugar and cinnamon. Cut in margarine until crumbly. Sprinkle	dry mixture over cherries. Bake until brown, approximately 35 minutes. Serve with vanilla ice cream or whipped cream. Makes 6 to 8 servings.
Combine all ingredients in blender. Whir until blended. Garnish as desired. Makes 1 serving.
Combine all ingredients; cover and chill at least 2 hours. Serve with pretzel chips.
Mix the vegetables, Miracle Whip and cheese together. Place in pan. Mix butter and crushed crackers together. Place on top of vegetable mixture. Bake in oven at 350° for 30 minutes.
Heat milk; add butter and grits. Stir until smooth, then add remaining ingredients. Pour into buttered baking dish and cook at 350° for 1 hour.
Cream oleo and cheese. Add all other ingredients. Mix with hands. Divide into 4 rolls and put in wax paper. Refrigerate 24 hours. Slice and bake at 350°. Watch.
Fry ground beef and drain. Mix all ingredients together. Pour into casserole dish and bake for 25 minutes at 375°.
Cream sugar and butter. Add syrup and salt. Beat well. Beat in eggs, one at a time. Add pecans. Pour into 9-inch pastry crust. Bake in a moderate oven at 350° for 1 hour and 10 minutes or until knife comes out clean.
Heat oven to 350 degrees. Grease a 13 x 9-inch pan. Line bottom of pan with waxed paper. Lightly grease and flour waxed paper.
Wash and chop broccoli; add onions, olives, salt and pepper. Mix well. Add dressing and top with bacon bits.
Cut squash into large pieces. Boil until tender; drain and mash (leaving some chunks). Mix with remaining ingredients and pour into 3-quart casserole dish. Add additional buttered bread crumbs on top and bake in preheated 350° oven for 30 to 60 minutes or until lightly browned. Serves 10.
Sift dry ingredients. Blend oil, pumpkin, eggs and water in blender. Add walnuts. Bake 40 to 50 minutes at 350°. Makes 3 loaves.
Combine eggs, sugar, vanilla and lemon juice in bowl; mix well. Combine flour and baking powder. Add to egg mixture; mix well. Combine milk and butter in saucepan. Bring to a boil. Add to batter; mix well. Pour into greased and floured tube pan. Bake at 350° for 45 minutes. Cool on wire rack for 10 minutes. Turn onto cake plate.
Cook sausage in oil until brown. Remove from pan. Add chicken and stir until cooked. Remove from pan. Pour out drippings, leaving 1 tablespoon. Add garlic and saute. Add wine and broth. Stir until boiling. Add drained peppers, oregano and rosemary. Boil until thickened, approximately 10 minutes. Whisk in butter, 1 tablespoon at a time. Stir in sausage and chicken. Season with salt and pepper. Serve over noodles.
Brown meat; drain. Add peppers and onions; cook until tender. Stir in cheese snack and tomatoes. Cook over low heat until thoroughly heated. Fill buns with meat mixture. Makes 6 sandwiches.
Melt butter and chocolate. Mix sugar, eggs, vanilla and salt. Add melted butter and chocolate. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Pour boiling water over Crisco shortening; add flour and salt. Mix well. Will be consistency of cookie dough. Chill in refrigerator at least 1 hour before using.
Cook rice; set aside. Brown sausage. Add celery, onion and pepper; stir and cook until tender. Stir in soup and rice. Place in casserole; bake at 250° for 20 minutes, covered. Uncover; bake 10 minutes more.
Boil chicken until meat falls off bones. Pick chicken and divide in half. Save 2 soup cans of chicken broth. In 9 x 13-inch pan, layer 1/2 chicken, cream of chicken soup (spread thin over chicken), 1/2 of chicken, cream of celery soup (spread thin over chicken). Sprinkle with bread crumbs from Stove Top mix. Sprinkle evenly the seasoning package. Pour 2 cans of chicken broth over top. Make sure the bread crumbs are moist. Bake at 350° for 35 to 45 minutes.
Mix together ingredients. Chill for 1 hour. Hollow out one loaf of bread, cut extra bread in cubes for dipping. Cut second loaf of rye bread in cubes. Place mixture in hollowed bread.
Mix sugar, cocoa, milk and oleo or butter. Boil 1 minute. Add vanilla, peanut butter and oats. Mix thoroughly and drop by spoonfuls on waxed paper.
Chop cranberries. Mix with sugar; let set 30 minutes, then mix rest. Chill and serve.
Brown hamburger and drain excess fat. Saute onion with meat. Add remaining ingredients. Simmer 15 minutes. Serve over hamburger buns or French (any chili powder can be used).
Mix asparagus with onion and wine. Heat butter in skillet over medium heat. Add asparagus; spread well over skillet. Let come to boil once, stirring occasionally. Season with lemon juice, salt and nutmeg. Makes 4 servings.
Beat the ingredients together. Cook in double boiler until thick (stir constantly if not using double boiler). Remove from stove. Stir in 1/2 cup milk.
In saucepot over medium-high heat, cook carrots in boiling water 4 minutes or until tender; drain. In the meantime, in skillet over medium-high heat, cook scallion in oil 1 minute. Add orange juice, soy sauce, brown sugar and ginger; bring to a boil. Add carrots. Reduce heat and simmer 5 minutes more or until sauce thickens and carrots are heated through. Makes 4 servings.
Cream butter, sugars, eggs and vanilla. Gradually add dry ingredients; beat well. Stir in coconut, chopped dates and shredded zucchini; mix well. Put into a 10 x 15-inch greased pan. Bake for 35 to 40 minutes at 350°. Cool.
Mix all ingredients except onion soup mix well and place in 9 x 13 pan. Lay chicken parts on top.	Sprinkle with Lipton dry onion soup mix on the top. Cover with foil and bake at 350° for 2 1/2 hours.
Place yams or sweet potatoes in baking pan. Combine remaining ingredients and pour over potatoes. Cover pan and bake at 350° for 45 minutes.
Mix chili powder and flour. Brown meat in large skillet or heavy pan. Add flour mixture while browning. When brown, add remaining ingredients. Simmer slowly for two hours.
Cook all ingredients, except potatoes. Season with all spices. Add potatoes. Toss. Bake at 375° for 30 minutes. Feeds 4 to 6.
Mix juice, flour and sugar and pour over layered cheese and pineapple. Bake at 350° for 45 minutes.
Spread croutons in lightly greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage until brown, stirring to crumble. Drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours. Remove from refrigerator; let stand 30 minutes. Bake uncovered at 325° for 50 to 55 minutes. Sprinkle cheese on top. Bake 5 minutes more. Garnish with cherry tomatoes if desired when served.
Combine flour, baking soda, salt, cinnamon and nutmeg; set aside. In large bowl with electric mixer, beat together sugar, oil, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, pecans and raisins. Turn into greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tester comes out clean. Cool on rack for 10 minutes; remove from pan.
Mix first 3 ingredients in a blender until smooth. Slice crust off of bread and flatten with a rolling pin. Spread with cheese mixture. Sprinkle with grated cheese. Place asparagus on bread and roll up. Dip in melted margarine and place on cookie sheet. Sprinkle with more cheese and bake until crisp at 350°.
Combine all ingredients. Pour into 13 x 9-inch or slightly smaller baking dish. Bake at 350° for 25 to 30 minutes or until firm, puffy in appearance.
Mix together soup, milk, green chilies and onion. Place 1 cup crushed Doritos in bottom of shallow baking dish. Next put 1/2 chicken; cover with 1/2 soup mixture. Repeat.	Top with 1 cup grated cheese. Bake at 300° for 40 minutes to hour.
Drain 3 tablespoons pineapple juice and save for topping. Combine pineapple, squash and vanilla. Beat eggs with sugar. Add oil and beat. Combine flour, salt, soda, baking powder and cinnamon. Add to egg mixture alternately with pineapple mixture. Beat after each addition. Stir in raisins. Pour into 2 loaf pans, greased and floured. Bake at 350° for 55 to 65 minutes. Cool 10 minutes. Turn onto wire rack; spread with topping. Mix 1/4 cup brown sugar (packed) with reserved pineapple juice. Bring to boil. Remove from heat and add 1 cup confectioners sugar. Blend until smooth. Spread on loaves.
Bring first 9 ingredients to a boil in sauce pan. Place bacon in cooking bag. Sprinkle rice and mushrooms over bacon. Add pheasant, Pour soup mixture into bag. Seal and slit according to directions.
Cover turkey with marinade; let sit overnight. Grill 12 minutes on each side.
Beat first three ingredients until well blended. Add powdered sugar and beat until smooth. Add flour and beat until fluffy. Pour 3/4 of batter into a well-greased rectangular pan (9 x 13-inch). Spread on pie filling. Make a lattice top with the remaining batter. Bake for 1 hour at 325°. Sprinkle with powdered sugar when cake is cool.
Combine graham cracker crumbs, margarine and confectioners sugar. Put in 9 x 13 pan. Set aside. Save about 1/2 cup to sprinkle on top.
In a large flameproof casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally. Place ham hocks on top of mixture and reduce heat to low. Cover and simmer 2 to 2 1/2 hours, or until beans and ham hocks are tender. Cooking time: 2 to 2 1/2 hours. Serves 6.
Lay ham slices out flat. Cut cheese in half crosswise. Place cheese on ham slice and also one asparagus spear. Roll up and fasten with toothpick. Place on baking sheet and bake for about 15 minutes at 350°.
Pour milk into a large bowl. Add pudding mix. Beat, until well blended, for 1 minute. Let stand 5 minutes. Fold in whipped topping, chopped candies and mint flavoring. Spoon into crust and chill.
In oil, saute 1/2 cup each green pepper and onion. Add the ground beef; cook until brown. Stir in the diced tomatoes, tomato paste, water, salt and pepper. Cook the noodles according to package directions. Cut the Velveeta into thin slices. In a 2-quart casserole, arrange alternate layers of noodles, meat mixture and cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Combine chocolate and butter. Cool. Sift flour once; measure. Add baking soda and salt; sift together 3 times. Beat sugar slowly into eggs and continue beating until light and thick. Add chocolate mixture. Blend well. Add vanilla and nutmeats. Add flour. Stir until smooth. Turn into greased, shallow pan (8 x 8-inch). Bake in 350° oven for 30 minutes. When cool, cut in squares and remove from pan. Makes 16 brownies.
Mix cream cheese and powdered sugar. Fold in Cool Whip. Pour in pie shells. Slice peaches on top of cream cheese mix.
Mix dry ingredients together and add boiling water. Bring mixture to a boil and let thicken. Set in refrigerator; let cool, not set. Put strawberries in pie shell and pour mixture over them. Bake shell before putting in strawberries. If big strawberries, cut in half. Let cool and serve with whipped cream.
Mix all ingredients except apples and bread. Put bread in bottom of pan. Put apples on top, then pour mixture over that. Bake at 350° for 20 to 30 minutes.
Chop onion and fry with parsley (if fresh) in 1/2 cup olive oil. Let cool. In large bowl, mix zucchini, onion and parsley. Mix eggs, Bisquick, grated cheese, salt, pepper and Mozzarella. Mix well, then pour in greased pan and bake for 1 hour at 350°. Let cool and serve.
Mix vegetables, soup, sour cream, mayonnaise, onion and chestnuts. Place in baking dish. Bake at 350° for 25 minutes. Take out of oven. Put buttered cracker crumbs on top and bake 5 minutes more.
Beat egg whites and cream of tartar until foamy, then gradually add brown sugar. Add vanilla. Grease and flour cookie sheet. Drop from a teaspoon. Bake in a 275° to 300° oven for 5 minutes. Remove from pan and let cool on a rack.
In a heavy saucepan, melt chocolate over low heat. Stir in milk and vanilla; cook until smooth. Make 1 s'more at a time. Spread 1 tablespoon of chocolate mixture on 2 whole graham crackers. Place 5 to 6 mini marshmallows on one cracker. Gently press the other cracker on top. Repeat. Wrap in plastic wrap. Store at room temperature.
Melt candy in milk. Blend in eggs, sugar, Eagle Brand milk and whipping cream. Pour into gallon container of freezer and add enough milk to finish out the gallon.
Combine all ingredients and pour in greased 9 x 13-inch casserole. Bake for 40 to 50 minutes at 400°, until set in the middle. Casserole should be set in pan of water for cooking, but if pan is too large for this, place a pan of water directly under casserole while baking.
Add hamburger meat to sauce. Mix well. Pour into small casserole dish. Top with 1/2 cup cooked grits and cover. Bake at 350° for 25 to 30 minutes.
In a saucepan, prepare fettuccine as label directs. Drain. Return to pot and keep warm.
Wash zucchini; do not peel. Slice fairly thin. Cut bacon into 1-inch pieces. Thinly slice onions and separate into rings. Cook bacon in skillet. Add onions. When bacon begins to sizzle, cook 5 minutes, stirring often. Into a greased casserole, put a layer of zucchini. Sprinkle with salt, pepper and basil. Dot with catsup; cover with onions and bacon. Repeat. Have a layer of onions and bacon on top. Dot with catsup. Cover casserole and bake 45 minutes at 350°. Serves 6 to 8.
In a large skillet, melt butter and saute garlic 3 to 5 minutes. Add shrimp and juice. Cook 6 to 8 minutes. Mix sauteed potatoes into this mixture. Add peas and parsley. Heat thoroughly.
Prepare brownie mix according to package directions. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie "crust." Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill until served.
Brown turkey and sausage; drain excess liquid. Combine cooked meat with rest of ingredients and simmer until flavors blend. This is a very spicy chili! If you prefer less spicy taste, use 1/2 can Ro-Tel and less of chili seasoning.
Combine caramels with 1/3 cup evaporated milk in saucepan; cook over low heat, stirring until melted. Combine remaining milk with cake mix and melted margarine. Press half of mixture into greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread melted caramels over chips. Mix nuts in remaining cake mix and drip spoonfuls over caramels. Bake at 350° for 20 minutes.
Brown ground chuck; add garlic salt. Drain. Cook lasagna noodles or large egg noodles. Add tomato sauce to meat.
Preheat oven to 350°. Rinse boneless chicken breast. Spray glass baking casserole dish with some nonstick cooking spray. Arrange chicken in baking dish; sprinkle on lemon-pepper seasoning. Bake in oven at 350° for 30 minutes.
Cream margarine and sugar until light and fluffy. Add eggs and flavoring and beat well. Add dry ingredients alternately with sour cream. Beat. Add almonds and divide dough into 6 equal parts. Shape into 15-inch rolls (logs). Place on an ungreased cookie sheet and bake in preheated oven at 350° for 30 minutes. Remove rolls from pans and cut into 3/4-inch slices at an angle. To serve, place on a cookie pan; toast until light brown.
Melt butter on top of stove. Turn stove down to warm and add the peanut butter and powdered sugar. Mix well. Place in unbuttered pan.
Cream together sugar, shortening and egg until light. Sift together flour, baking powder, baking soda and nutmeg. Add to egg mixture alternately with 1 cup milk. Chill dough for several hours or overnight.
Combine bouillon granules and water in an electric skillet; bring to a boil over high heat. Add rice and return to a boil. Cover, reduce heat and simmer 30 minutes. Cut chicken into bite size pieces and add to skillet. Add tomatoes and next 9 ingredients. Stir well and cook 20 minutes or until rice is tender. Remove bay leaf. Add peas; toss gently. Yield: 6 servings.
Add oil to electric roaster. Add meat. Cook 10 minutes. Add onions and all seasoning salts. Cook 15 to 20 minutes until onions are clear. Add catsup, tomato juice, water and mushrooms. Cook 2 to 3 hours real slow. Stir occasionally. Add bay leaves and parsley. Cook spaghetti according to package. Cook 1/2 at a time. Do not rinse. Add to sauce. When it starts to boil, turn roaster to 250° for 2 hours. Do not stir hard.
Sprinkle apples with sugar and cinnamon. Add 1 1/2 teaspoons butter. Put into pie shell. For topping, mix 1 cup flour, brown sugar and 1 stick oleo. Bake 55 minutes at 350°.
Mix dry ingredients together. Melt margarine over low heat in water and milk. Allow to cool. Add to flour-yeast mixture. Add eggs, beaten and flavorings. Mix in flour in several steps. Knead into a ball; cover and let rise until doubled. Punch down and let rest. Divide dough in half and roll or pat into a rectangle. Sprinkle nuts and fruit, then roll up and place in loaf or panetone pan. Let rise until doubled. Brush top with egg wash or milk; sprinkle with sugar. Bake on lowest rack at 375° for 25 to 30 minutes. Loaf should sound hollow when tapped. You can remove it from pan and bake a little longer on the rack if it doesn't sound right.
Mix cocoa and confectioners sugar. Sift them, if necessary. Cream in softened margarine. Blend in vanilla and evaporated milk until of spreading consistency. Frost your favorite confection and enjoy.
Saute mushrooms, pepper and onions in a little butter and water. Drain and add to removed pulp of baked potatoes, which has been mashed. Add a little milk to potatoes.
Grease muffin cups and top of pan or spray with nonstick spray coating. Sprinkle pan with cornmeal, if desired. Or line muffin pan with paper bake cups (but still grease tops of pans). Set pan aside. In bowl, stir together flour, cheese, sugar, baking powder, salt and red pepper. Make a well in the center. In a small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the crumbled bacon. Fill prepared cups even with the top. Bake in a 400° oven for 20 to 25 minutes or until muffins are golden. Remove muffins from pan; serve warm. Makes 8.
Sprinkle cabbage lightly with salt. Combine sugar, vinegar and salad dressing; pour over cabbage.
Using mixer, beat eggs and sugar until almost white and frothy. By hand, fold in flour and baking powder. Pour into prepared spring-form pan (greased and dusted with breadcrumbs). Bake at 350° for 35 to 40 minutes. Cool and then remove from pan. Split with breadknife into 2 layers.
Place orange slices in a bowl. Combine honey and cloves; pour over oranges. Cover and refrigerate for at least 1 hour. Discard cloves. Arrange greens on salad plates. Top with orange and banana slices. Drizzle with honey mixture. Sprinkle with coconut. Yield: 2 servings.
Cream shortening, add sugar, eggs, flour and cocoa. Then add date mixture. Pour in greased pan. Sprinkle 1/2 c. sugar, chocolate chips and nutmeats on top. Bake 350 for 30 minutes.
Cook noodles as directed on package. Drain noodles. Heat butter and cream over low heat until melted. Stir in cheese, salt and pepper. Pour sauce over hot noodles. Stir until noodles are well coated. Sprinkle with parsley.
Cut off top of cake about 1/2 to 1-inch deep. Scoop out center and tear into pieces. Dissolve Jell-O and add juice from berries. Chill until thick, but not set. Fold in strawberries, angel cake and 1 cup whipped cream. Gently place in scooped out cake. Frost with whipped cream. Chill at least 3 hours.
Mix all ingredients, except 3/4 package of beef. Shape into ball. Chop up remaining chipped beef in small pieces and roll the cheese ball around in it. This also may be frozen.
In skillet, cook garlic in oil. Add celery, red pepper (or green) and oregano until vegetables are crisp-tender. Add beans and carrots. Heat through.
Mix and roll into balls and press down with a fork. Bake in a 350° oven for 10 to 15 minutes.
Mix butter, powdered sugar and vanilla until well blended. Gradually stir in flour, then walnuts. Shape into crescents or 1 inch balls. Place on ungreased cookie sheet. Bake in upper third of 350° oven for 10 minutes, until firm but not browned. Gently roll each cookie in powdered sugar, cook on wire racks. Drizzle cookies with melted chocolate. Let stand on waxed paper until chocolate is firm.
Mix all ingredients and pour into a greased casserole dish. Cook at 350° for 30 to 40 minutes.
Blend cheeses together well. Add clams and sauces. Mix in enough mayonnaise to moisten.
Heat the pineapple to boiling. Dissolve in the hot pineapple the cherry jello and lemon jello. Add the pecans, celery and apples. Add the Cokes. Chill.
Saute onion in butter until golden. Add carrots, celery, potatoes and seasonings. Stir in flour. Add clam juice. Simmer for 30 minutes. Add milk, corn and clams. Heat slowly until hot. Serves 4.
Mix 1/2 cup water and cornstarch to thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to a boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken. Return to double boiler and continue cooking until smooth (15 minutes).
Saute onions, carrots and celery in margarine. Add chicken broth and simmer 30 minutes. Add potato soup, cheese, salt, pepper, Tabasco and sour cream. Simmer 15 minutes. Do not boil. Makes 10 cups.
Cook onions, garlic and celery in melted butter or margarine until brown. Add dry ingredients and blend well. Add remaining ingredients and simmer 10 to 15 minutes.
Place potatoes in a greased baking dish; add milk, butter, salt and pepper. Cover and bake at 425° for 40 minutes. Sprinkle with grated cheese and parsley. Cover and bake 5 minutes longer.
Combine flour packet from cake mix with cocoa. Prepare cake mix according to package directions; then fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar.