HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in a salad bowl. Combine rest of ingredients in saucepan and bring to a boil. Mix well.
Mix together dry ingredients; add remaining ingredients and mix well. Do not beat. Bake at 350° for 1 hour or until toothpick comes out clean.
Preheat oven to 450°. Mix flour, sugar and baking powder. Cut in margarine. Make well in center. Add egg and milk, mixing well. Roll out to 15 x 8-inches. Brush with melted butter. Sprinkle brown sugar and cinnamon on top. Fold dough in half. Cut in 1-inch strips and twist. Bake for 10 minutes.
Scald 3 1/2 cups milk over direct heat. Mix cornmeal with remaining cup milk. Add to scalded milk, stirring constantly. Place over boiling water (use double boiler) and cook 20 minutes, stirring frequently. Add margarine, molasses, salt, sugar and cinnamon. Pour into greased baking dish (1 1/2-quart size). Bake for 1 1/2 hours at 325°. Serve warm with vanilla ice cream.
Sift dry ingredients together; mix well. Soften yeast in 1/4 cup warm water. Mix buttermilk, eggs and oil; add dry ingredients until	well blended.	Add yeast. Let rise. Will keep for 3 or 4	days in refrigerator.	Makes great crepes which can be frozen. Make any vegetable or meat filler for crepes. Just use your own imagination.
In 1 cup measure, combine vegetable and onion flakes; add the water. Cover with plastic wrap. Microwave at High for 20 to 45 seconds, or until flakes are soft. Set aside. Place cheese in small bowl. Reduce power to (50%) Medium. Microwave 20 to 45 seconds, or until softened. Stir in vegetable flakes. Stuff celery with cheese mixture. Cut each stalk into 5 pieces. Sprinkle with paprika.
Boil 2 cups of water in a 1 quart saucepan, add rice, cook until done, about 15 minutes
Put peaches in 10 x 6 1/2-inch pan. Sprinkle with lemon juice. Mix sugar and flour and spread over peaches. Mix remaining ingredients and sprinkle over peaches. Bake 30 minutes at 375°. Good with whipped cream or ice cream.
Combine maple syrup with egg yolks, well beaten. Cook, stirring until thick; cool. Season with salt and fresh lemon juice. Fold in whipped cream and nuts.
Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat until chips are melted and mixture is smooth. (Stir often.) Stir in walnuts and 1/2 teaspoon extract. Blend well, set aside. Combine remaining ingredients (cut butter into 1 tablespoon pieces) in food processor and pulse until mixture resembles coarse crumbs. Press half of mixture into greased 9 x 13-inch pan. Spread with chocolate mixture. Sprinkle rest of crumbs over filling. Bake at 375° for 35 to 40 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen.
Prepare cake. Cool and crumble into a baking pan, using a fork. Prepare chocolate pudding, using 1 1/2 cups milk. Whip cream to stiff peaks. Crush frozen Heath bars with a rolling pin. In a large glass bowl, place 1/2 of each ingredient: cake crumbs, pudding, crushed Heath bars and whipped cream. Repeat layers, ending with plenty of whipped cream on top. Sprinkle with crushed Heath bars or chocolate jimmies. Incredibly delicious!!
Salt and pepper pork chops. Flour each piece. Fry in oil until done (fry in skillet). Cover in hot water (one inch above pork chops). Simmer for 45 minutes or until tender. Water will turn to gravy and is great on mashed potatoes. Can also be done with chicken.
In a 9 x 13-inch baking pan, combine first 4 ingredients. Melt butter over low heat. Drizzle butter over mix, mixing well. Bake in 300° oven for 30 minutes. Stir. Store in airtight containers.
Cook grits. Cook (in skillet) the sausage, onion and pepper. Drain. Layer with cheese (1 cup). Bake at 350° for 15 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes.
Cream sugar and butter together. Add eggs, vanilla and jello; mix well. Gradually add flour. Force through cookie press onto ungreased cookie sheet. Bake at 400° for about 8 minutes or until edges are brown.
Soften ice cream. Set aside. Crush cookies into fine crumbs. Mix into softened ice cream. Stir in Cool Whip and pour in 13 x 9-inch pan. Freeze until firm. Cut into squares. Enjoy!
Crust: Combine melted butter, ground pecans and flour; press in a 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Cook potatoes. Cut in cubes. Chop eggs and add ingredients. Mix well and refrigerate.
Place meats and lasagna in large kettle. Place all the remaining ingredients in the kettle with lasagna and meat and cook until done.
In small bowl, mix mushroom soup with 1/2 cup water. In large bowl, combine 1/4 cup soup mixture with remaining ingredients. Shape into meatballs; brown in shortening in frypan. Or, place in glass 12 x 8-inch pan, cover with plastic wrap and microwave on High for 5 minutes, turning dish once. Drain fat. Pour remaining soup mixture over and simmer 30 minutes, covered, in frypan or return to microwave for 3 more minutes.
Heat water, bouillon granules and frozen spinach to boiling in a 2-quart saucepan; break up spinach. Cover and cook about 3 minutes or until tender. Stir in mushrooms, pimientos, garlic salt and rosemary; heat until hot. Garnish each serving with 1 tablespoon yogurt.
Combine all dry ingredients thoroughly. Place in a large mixing bowl; set at medium speed and add vinegar. Mix well for 1 minute. Add salad oil slowly; blend 2 minutes. Add lemon juice and blend 1 minute more. Your dressing will be creamy, savory and delicious. Yields 1 quart.
Combine butter, graham crackers and sugar in bottom of oblong baking dish. Bake at 375 degrees for 10 minutes. Let cool.
Peel and slice potatoes. Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Preheat oven to 400°. Mix all ingredients. Place in a large pan, greased and sprinkled with meal. Bake at 400° for 35 to 40 minutes.
Combine ingredients and bake in 3 or 4 large baking pans in a moderate oven 1 1/2 to 2 hours until done.
Boil brown sugar, syrup, salt and butter for 5 minutes. Remove from heat. Add soda and 1 teaspoon vanilla. Pour mixture over warmed popcorn and stir well. Spread in pan. Place in 200° oven for 1 hour, stirring every 15 minutes. Let cool.
Mix graham cracker crumbs and 1 stick margarine. Press into 9 x 13-inch pan. In a bowl add the following: powdered sugar, 2 sticks margarine, eggs and vanilla. Beat for 20 minutes (no less) and pour on top of crust. Slice bananas and place on top of mixture. Add crushed pineapple on top of bananas. Cover with Cool Whip; add chopped pecans, if desired. Add cherries, if wanted. Chill at least 8 hours before serving.
Sprinkle flour over bottom of unbaked pie shell, then sprinkle with white sugar. Next, sprinkle with brown sugar and a dash of cinnamon. Dot with butter. Pour evaporated milk over all of it. Bake at 450° until brown.
Melt margarine and mix in plastic bag with crumbled Ritz crackers. Pat mixture in a 9 x 12-inch pan. Beat for 2 minutes room temperature ice cream; sprinkle instant pudding on ice cream as it is melting. Add milk. Pour over Ritz cracker mixture. Chill overnight.
Brown chicken in oil. Take out. Pour most of oil out. Combine rest of the ingredients. Put chicken on top. Simmer until done. Add water if it becomes dry.
Beat egg white until stiff, add sugar and vanilla. Gently stir in pecans. Coat well. Drop on cookie sheet. Bake at 250° for 30 minutes. Turn oven off and leave them in the oven 30 more minutes. Take out and store in an airtight container.
Preheat oven to 350°. Spray a 13 x 9-inch baking pan with Pam. Place all cheese in pan and top with sliced jalapenos. Mix Bisquick, 2 eggs and evaporated milk together. Pour mix over cheese and bake at 350° for 45 minutes or until cheese is golden brown on edges.
Mix all together. Drop onto ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Beat together all ingredients until well blended. Serve as a dip with fresh cut up fruits or pound cake cubes. Yields approximately 3 cups.
Cut meat into large chunks; add pineapple, celery, bell pepper and onion.	Mix mayonnaise with cream, salt, pepper and vinegar. Toss well with meat mixture. Refrigerate.	Serve on crisp greens. Serves 6-8.
Prepare pudding mix according to package directions. Remove from heat and beat in cream cheese and vanilla until mixture is smooth. Pour filling into crust. Refrigerate 3 hours or overnight. Arrange strawberries in circle around outer edge of pie. Place one strawberry in center of pie. Fill in remaining area with blueberries. Serve with whipped cream if desired.
Season cube steaks with salt and pepper. Sift flour over both sides of meat. Brown meat on both sides in hot oil in a heavy skillet. Add cream of mushroom soup that has been diluted with water. Cover pan; turn heat down to low and cook about 30 minutes until meat is fork-tender.
If using frozen green beans, precook. Grease a casserole dish with butter. Mix soup with milk; salt and pepper to taste.
Combine gelatin and sugar; add boiling water and stir until gelatin is dissolved. Stir in punch concentrate and vanilla. Combine 1/2 cup cold water with crushed ice cubes to make 1 1/2 cups. Add to gelatin mixture. Stir until thickened; with whisk, blend ice cream into gelatin mixture until smooth. Spoon into 6 dessert glasses. Refrigerate for 30 minutes. Garnish with orange slices and whipped cream, if desired.
Cut wieners in 1 to 2-inch pieces. Put in crock-pot. Cover with Catalina dressing. Cook on low 6 to 8 hours.
Sift flour and sugar then set aside. In sauce pan on med. heat mix: margarine, cocoa, & hot water. Beat eggs in separate cup add to sauce pan - then add buttermilk, cinnamon, soda & vanilla. Bring almost to a boil, then add to flour mixture. Grease & flour 9 x 13 pan, bake at 400° for 20-25 minutes.
Mix all ingredients and put in pie shells. Cook 35 to 40 minutes in 350° oven. Sprinkle pecans on top if desired.
Combine first 4 ingredients. Mix well. Add boiling water; stir to form paste. Stir in vinegar and mustard. Mix well. Store in mustard jars in refrigerator.
Spray pie pan with Canola spray. Press graham cracker crumbs in bottom of pie pan. Blend together cream cheese, sugar, vanilla then add egg whites. Blend together; pour into pan. Bake at 350° for 45 minutes, then chill. Top with fat-free whipped topping. Add fresh fruit to garnish.
Mix yeast with warm buttermilk. Add soda. Cut the Crisco into the dry ingredients. Slowly mix liquid mixture into the dry ingredients. Roll out on a board and cut into biscuits. Let stand long enough to rise. Then bake about 12 minutes in 425° oven. Makes 24.
Combine ingredients in order as listed except pecans and egg whites. Beat well. Add pecans. Fold in egg whites. Bake for 1 hour and 15 minutes at 325°.
Mash potatoes and add eggs, sugar, flavoring and margarine. Put in a casserole dish. Mix last four ingredients together and sprinkle over potatoes. Bake in oven at 400 degrees for 20 minutes.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, taco seasoning and mayo in bowl. Use a large oblong pan (13 x 9 x 2-inches). Spread bean dip on bottom; top with avocado. Layer sour cream. Layer onions, tomatoes and olives. Top with grated cheese. Serve chilled.
Dissolve Jell-O in hot water. Add rest of ingredients and freeze very well.
Dissolve gelatin and sugar in boiling water. Add cold water and chill until thickened.
Spread almonds in a single layer in shallow pan. Bake at 300° for 15 minutes, stirring often, until they begin to turn color. Combine cream cheese and mayonnaise. Mix well. Add crumbled bacon, onion, dill and pepper. Mix well. Cover and chill overnight. Form cheese mixture into pine cone shapes. Beginning at narrow end, press almond at slight angle into cheese mixture in rows. Garnish with artificial pine sprigs. Serve with crackers. Makes 1 1/2 cups.
Dissolve gelatin in boiling water and cool; add milk and chill until partially congealed. Stir in cottage cheese with remaining ingredients. Serve on lettuce with cinnamon crisp or vegetable things.
Cut onions and pepper same length as cucumbers. Mix together first 4 ingredients. Cover with ice. Pour 1 cup hot water on top, cover and let stand 3 hours. Drain in colander.
Place lentils, water, salt and garlic in a 3-quart casserole. Bring to a brisk boil; cover and lower heat. Simmer about 1 hour. While lentils are cooking, heat oil in a frypan. Saute onion until tender, about 5 minutes. Add onion flakes, water and red pepper; simmer, uncovered, 5 minutes. When lentils are done, drain and add to onion mixture. Stir. Cook 15 minutes. Makes 4 to 6 servings.
Cook noodles, drain and add the cream cheese to melt. Brown beef. Add the other ingredients except the Cheddar cheese. Put into a large baking or casserole dish. Put grated cheese on top. Bake at 375° for 45 minutes.
Cook cranberries and sugar in crushed pineapple. Dissolve Jell-O in hot water. Fold into cranberry mixture along with oranges and grated rind. Chill.
Mix all ingredients except pecans and egg whites. Beat well. Beat egg whites separately. Sprinkle flour on the nuts. Fold the floured pecans and egg whites into the mixture. Cook in a tube or Bundt pan at 325° for 1 hour. Dump cake onto cake plate. Pour juice from the pineapple over the cake.
Preheat oven to 350°. Grease 9 or 10-inch pie pan. Mix all ingredients in blender. Pour into pie pan. Bake 45 minutes, until top is nice and brown.
Heat oven to 450°. Cut meat into 1-inch pieces. Place frozen peas in colander or sieve. Run water over and drain.
Combine all ingredients and beat with a mixer for 2 minutes. Spread into a greased 9 x 13-inch pan. Put peaches over the batter.
Beat cream cheese and powdered sugar until smooth, then add peanut butter and milk. Beat until smooth, then fold in 8 ounces of Cool Whip. Pour into a graham cracker crust. Freeze or refrigerate until set. Top with caramel or fudge topping.
Plunge broccoli into boiling, salted water in vegetable steamer for 3 minutes. Remove at once and place in colander. Repeat with cauliflower and place in colander with broccoli. In a large skillet, melt butter until slightly brown (do not burn). Add bread crumbs and tarragon and cook 1 minute over medium heat. Toss in vegetables, seasonings and pimento. Stir gently to coat vegetables and taste for seasoning, correcting if necessary. Turn onto warmed platter or bowl.
In a stockpot or large saucepan, saute onions, garlic and celery in olive oil until tender. Turn heat to low and add all spices and herbs. Stir and let stand for 1 minute. Chop broccoli stems and leaves, reserving florets. Add chopped broccoli and diced potatoes to spice mixture. Cover with water and bring to a boil. Simmer mixture for 20 minutes. Break up and steam florets; set aside. Blend soup in the work bowl of a blender or food processor until creamy. This may need to be done in batches. Return soup to pot. Add cheese, milk and steamed florets. Heat mixture thoroughly, but do not boil.
Mix the first 3 ingredients and put in a 13 x 9-inch pan (greased).
Mix all ingredients, except 1/2 cup cheese and 1/2 onion rings. Bake at 350°, uncovered, for 35 to 40 minutes. Remove from oven and put rest of cheese and onions on top. Bake another 5 minutes.
Beat the eggs in mixer; add 2 cups of cold water and beat. Add flour gradually. Cook	in 7 inch Teflon pan that has been sprayed with Pam. Put about 2 to 3 tablespoons in pan at a time. Cook on medium heat on top of stove until it looks dry. Turn over for about 30 seconds and remove. Cool. Store in stack with flour in between. Makes about 24.
Mix all ingredients gently; place in a Dutch oven pan. Cover tightly. Bake 5 hours at 250°. Don't peek!
Drain fruit and cut up. Mix Cool Whip and cottage cheese together in a large bowl. Stir in dry Jell-O; mix well. Add fruit; chill until time to serve.
Stir together peanut butter and margarine. Gradually add sugar, stirring to combine. Shape into 1-inch balls. Place on waxed paper. Let stand for 20 minutes.
First, in a saucepan, mix the chicken, cream of chicken soup, evaporated milk and green chilies. Simmer for 15 minutes. In a cake pan, first lay out 4 shells, then pour 1/2 sauce mixture, then another layer of shells, then remaining sauce. Top with cheese and 4 more shells. Top with remaining cheese. Bake at 350° for 30 to 35 minutes.
Prepare in an empty gallon milk jug. Mix Kool-Aid, sugar and a small amount of water, then add pineapple juice. Fill rest of jug with water and freeze. Set out to thaw to where it is slushy, then pour cold ginger ale over it and serve.
Beat eggs. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add dry ingredients. Mix until blended, then add nuts and raisins. Bake in 2 greased loaf pans at 325° for 1 hour or until done. Yields 2 loaves.
Crumble bread in large pan. Melt butter or oleo and lightly saute onion and celery. Add to crumb mixture. Add other ingredients and mix well. If dressing seems too dry, add more broth. Bake in shallow pan at 400° about 25 minutes.
Beat together all but sweet potatoes. Add sweet potatoes and mix well. Pour into unbaked pie shell. Bake at 350° until done.
Cook broccoli and drain. Add other ingredients. Bake at 375° until brown and done.
Blend or process first 3 ingredients and set aside. Blend next 4 ingredients and add remaining ingredients. Blend until well mixed. Slowly add first mixture and pour into a 1-quart mold. Chill and serve with crackers. Recipe can be made with low-fat milk, cottage cheese and mayonnaise.
Drain beans and mushrooms well. Combine sugar, oil and vinegar. Stir well. Add green pepper and onion to oil mixture. Then add well-drained beans and mushrooms. Keep in covered casserole in fridge. Stir daily. Will keep 3 to 4 weeks.
Mix pudding and milk for 2 minutes. Add softened smooth cream cheese. Fold in Cool Whip. Layer pudding and cookie crumbs in flower pot. Be sure to save enough "dirt" to layer on top. Add silk/plastic flowers on top.
Follow Solomon's prescription for making a good boy, Proverbs 23:14, and you will have a good cake.
Slice the vegetables. Add any other vegetables you wish. Place the vegetables in a gallon jar. Mix the remaining ingredients together; pour over the vegetables. Cover and keep in the refrigerator.
Combine milk, bananas and nuts; mix well. Be careful not to crush bananas. Add Cool Whip; fold well. Pour into pie shell. Sprinkle coconut on top. Chill 6 hours.
Turn unbaked pie shell into Pyrex pan from aluminum. Put on a cookie sheet. Beat together sugar, flour, oleo, eggs, vanilla and blueberries. Pour 2 cups blueberries into pie shell. Cover with custard. Bake in preheated oven at 350° for 45 minutes.
Thaw and smash Tater Tots. Add 3/4 of the sour cream and whole can of cream of chicken soup. Add in cheese. Mix all together and put into casserole dish. Bake at 375° for 30 minutes.
Pour melted butter over sugar; add egg, flavoring, flour and nuts. Mix by hand and press in greased 8 x 8-inch pan. Bake for 20 to 25 minutes at 350°.
Drain Veg-All and water chestnuts. Mix together all ingredients and place in buttered casserole. Top with buttered Ritz cracker crumbs. Bake at 350° for 30 minutes.
Brown meat and onion; drain. Stir in taco seasoning per directions. Add can of refried beans to mix. Let simmer. Combine cornbread mixes per directions. Add 1/2 can creamed corn and picante sauce to mixture. Pour 1/2 cornbread into lasagna pan; top with all meat and bean mixture and cheese. Pour remaining cornbread on top.
Beat whites to soft peaks, adding 1/2 cup sugar gradually. Continue beating until stiff. Combine milk, water and 6 tablespoons sugar in large shallow pan. Bring to simmer, stirring often. With 2 spoons form snowballs of meringue. Add to milk mixture. Poach 2 minutes. Turn; poach 1 more minute. Remove with slotted spoon; drain. Add 1/4 cup hot milk mixture to flour; blend well. Add another 1/4 cup; stir. Add to yolks. Stir this into remaining milk mixture. Cook until thick. Remove from heat; stir in vanilla. Let cool. Float snowballs on top of custard. Serves 6.
Peel and slice 6 to 8 medium apples. Place in unbaked pie shell. Make custard. To beaten eggs, add mixture of flour, cornstarch, sugar and butter. Then add milk and stir well. Pour mixture over sliced apples. Sprinkle mixture of sugar and cinnamon (to taste) over top of pie. Place foil over pie and bake at 425° for 15 minutes. Remove foil and lower heat to 350° and continue baking 45 minutes or until custard is set. Make sure pie is baked until custard is completely set. May take longer than 45 minutes.
Mix all ingredients in a 1-quart casserole dish. Bake 50 minutes at 350°.
Allow milk to cool and add butter, sugar and salt. Add yeast to milk mixture, then eggs and flour. Beat thoroughly. Set in warm place until sponge is light. Add another 2 cups flour and knead well. Let rest 5 minutes. Divide dough into 2 parts. Roll each in circle. Cut into small pie-shaped pieces. Starting at wide end, roll tightly to the point. Place on greased sheet. Let rise. When very light, bake 12 minutes at 375°.
Grease 8-inch square pan. Layer bread, cheese, bread and cheese. Beat eggs slightly; add milk, mustard and salt. Pour over bread and cheese. Allow to refrigerate overnight. Bake 1 hour at 350°, placing pan in larger pan with 1-inch of water in it. Bake until puffed and dry on top.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup soup. Mix thoroughly. Shape into about 20 small meatballs and place into skillet. Mix remaining soup and water. Pour over the meatballs. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir often (skimming off excess fat). Good with mashed potatoes. Can be doubled.
Put all ingredients except chocolate in large container. Melt chocolate and pour over mixture; mix well. Turn out on waxed paper, spreading very thin. When set, break into pieces.
Combine sugar and Karo; heat to boiling. Remove from heat; stir in peanut butter, butter and vanilla. Stir in corn flakes and mix well. Drop by spoon onto wax paper. Cool.
Put all ingredients in saucepan and bring to a boil. Pour over peeled and sliced cucumbers. Marinate at room temperature 4 hours or more. Serve chilled, if desired.
Mix first 3 ingredients together. In another bowl, mix next 2 ingredients. Add flour (after mixing bowls together), powder, salt and nuts to mixture. Pour into well-greased loaf pan. Let stand 20 minutes. Bake at 350° for 70 minutes until toothpick tests done.
Preheat oven to 400°. Bake pie crust in oven for 5 minutes. Dice onion and zucchini. Place all vegetables in bottom of pie crust. Mix eggs, milk and salsa together, then pour over vegetables. Shred cheese and sprinkle on top of eggs and vegetables. Bake in oven for 55 to 60 minutes or until fork stuck in center comes out clean.
Combine peas and ham in blender. Blend well. In saucepan, combine peas and ham with tomato juice, chopped onion, green chilies and garlic. Heat until very hot. Stir well. Add cheese spread and Tabasco sauce. Stir until cheese melts. Serve in chafing dish with taco or Frito chips.
Cook broccoli and rice. Saute onion and celery in butter until tender. In a bowl, add soup and Cheez Whiz; stir well. Add broccoli and rice. Pour into casserole dish and bake at 350° for 30 minutes.
Blend together cream cheese, sugar and margarine; set aside. Then mix milk and pudding mix by directions for pudding. Next, mix cream cheese mixture and pudding thoroughly. Fold in Cool Whip. Layer Oreos, then pudding mixture, starting first layer with Oreos and ending with Oreos.
Rinse and drain lettuce. Cut away core of tomato to hollow out. Cut each tomato into 8 wedges; do not cut all the way through. Place on lettuce leaf. Fill tomato with cottage cheese. Sprinkle with paprika. Pour French dressing over top.
Place beans in saucepan; add enough water to cover. Bring to a boil; cover and cook about 8 to 10 minutes or until almost tender. Drain beans; return to pot. Add remaining ingredients. Cover and simmer 15 minutes or until beans are tender.