HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the margarine, sugar and eggs. Add the sour cream and vanilla. Sift flour, baking powder and salt and mix with other ingredients. In a separate bowl, combine the pecans, cinnamon and brown sugar for the topping.
In blender, puree corn and onion with water. Set aside. In a heavy saucepan, cook bacon. Remove pan from heat and add flour and pepper. Stir into bacon fat. Gradually add hot milk and return to heat. Cook over medium heat until thickened. Add corn and onion mixture; heat to serving temperature.
Mix together. Let marinate overnight. Top with crumbled corn flakes. Bake 1 hour at 275°.
Steam broccoli over 2 c. boiling water until done. Pour water into a large soup pot and set the broccoli aside. Add the margarine to the soup pot, then add the onion, celery and carrots. Saute 3-5 minutes then add 1/2 - 3/4 c. flour, depending on thickness desired, and stir well. Add broccoli and remaining ingredients; mix well. Cover and cook over very low heat for 1-1/2 to 2 hours, stirring often to prevent scorching.
Mix ingredients thoroughly. Make small balls and bake on ungreased cookie sheet for 12 to 15 minutes at 350°. Makes 100 balls.
Crumble 1/2 stack of Ritz crackers and spread in bottom of ungreased 13 x 8-inch baking dish. Combine all ingredients, except remaining crackers and margarine. Put in dish. Crumble remaining crackers and mix with margarine; sprinkle on top of mixture. Bake at 350° until bubbly and toasted (25 to 30 minutes).
Sift flour, baking powder, cinnamon, soda and salt. Mix together sugar, eggs and oil. Add sifted ingredients, carrots, drained pineapple, nuts, coconut and raisins. Pour into a greased and floured pan. Bake at 350° for 40 to 50 minutes.
Melt butter in 9-inch square cake pan. Add corn syrup and brown sugar; blend. Fill 6 pear halves with walnut meats. Place cut side down in pan. Pour gingerbread batter over pears. Bake in moderate oven (350°) for 50 to 60 minutes. Serve warm.
Heat oven to 200°. Beat egg whites with salt and cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and sugar is dissolved. Beat in vanilla extract. Cover a cookie sheet with brown paper or aluminum foil. Draw a 9-inch circle and spread meringue evenly within the lines. Make a slight hollow in the center for the filling. Bake for 1 hour. Turn off heat and let dry in oven at least 2 hours. When ready to serve, whip the cream until thick. Fold in fruit and fill center of Pavlova. Can garnish with strawberries and kiwi.
Brown ground beef and drain fat. Arrange chips preferably on serving (individual sized) plates. Put ground beef on chips. Add shredded cheese, then picante sauce, then lettuce, then tomatoes and avocados, finish with a dollop of sour cream in center.
Grease 9 x 13-inch pan. Combine flour, baking powder and salt. Melt butter. Remove from heat. Stir in sugar. Add eggs and vanilla, stir until well blended. Stir dry ingredients and walnuts into sugar mixture. Spread in pan. It is stiff. Bake at 350° for 20 to 25 minutes. Cut into bars while warm.
Cook together sugar, cocoa, salt and milk. Cook until small amount dropped into cold water forms a ball (with your fingers). Remove from heat and add vanilla, margarine and peanut butter. Beat until it begins to lose its gloss and starts to thicken. Pour into a buttered dish. Cool and cut.
Mix sugar and flour; stir in milk. Cook until thick. Add vanilla and beaten egg whites. Pour into baked crust.
Beat eggs until thickened and lemon colored. Gradually and thoroughly beat in sugar. Stir in vanilla, chocolate ingredients and melted butter. Add flour and baking powder. Add all the walnuts. Pour into a greased 8-inch square pan and sprinkle with remaining walnuts. Bake at 375° for 17 to 20 minutes. Cut in 16 (2-inch) squares.
Mix together sour cream, egg and sugar. Add flour, soda and rhubarb. Sprinkle brown sugar on top of cake batter. Bake at 350° for 35 to 40 minutes.
Mix first 3 ingredients and bake in 9 x 13-inch pan for 15 minutes at 375°. Mix next 3 ingredients and spread over cooled crust. Beat next 2 ingredients until thick; spread over cream cheese layer. Add rest of Cool Whip on top and sprinkle with nuts. Refrigerate.
Fix 1 1/2 cups Minute rice according to directions on box. Chop onion fine. Put in saucepan with oleo over medium heat. When oleo has melted, saute until onion is tender, then add frozen broccoli; let thaw, stirring until well mixed. Pour rice, Cheez Whiz, cream of mushroom and 1/2 cup sweet milk along with broccoli in fairly large baking dish. Bake for 20 minutes at 350° or until golden brown on top.
Mix pudding as directed on box. Cream the cream cheese; add prepared pudding and mix together. Spread on cake. Then spread Cool Whip on top of pudding mixture. Drain pineapple well. Spread over Cool Whip. Sprinkle with coconut and garnish with cherries and nuts. Refrigerate.
Mix all together. To serve, use 1/3 cup mix to 2/3 cup hot water.
Set oven at 350°. Grease Bundt or tube pan well with Crisco. Sprinkle nuts in bottom of pan. Mix cinnamon and sugar in paper bag. Add quartered biscuits and shake until covered. Drop biscuit quarters ni pan. Melt the margarine and add the dark sugar. Pour this mixture over top of biscuits and bake 30 to 35 minutes. Let cool.
Mix ingredients and make into small balls. Chill for about 40 minutes. Drop into melted chocolate almond bark (melt in double boiler or in microwave; make sure no water is in your bowl). Place on wax paper to cool.
Drain 1 qt. dill pickles. Cut pickles in quarters and put back in the jar. Pour 1 cup of sugar in the jar and fill with pickle juice. Put the lid on and mix. Turn the jar until the mixture is clear.
Wash and peel potatoes. (For wedges, quarter each potato. For fries, slice.) Spray a cookie sheet with cooking spray. Place potatoes on sheet singly. Spray potatoes with cooking spray and salt potatoes as desired. Place in 350° preheated oven, bake until tender.
Beat egg whites and salt until soft peaks form. Add superfine sugar gradually, beating well between each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornstarch; lightly fold into meringue with lemon juice. This mixture will make one large Pavlova. Shape the meringue on the baking sheet covered with parchment paper or try foil for it will easily peel away from the Pavlova when it is cooked. Place in an oven preheated to 225°. Bake for 40 minutes or more until the Pavlova is dry to the touch. Do not allow it to color. Turn off the oven; open the door and leave it in the oven to cool. This dries it out and makes it crisp. Pavlovas should be light, dry and pale in color.
Fry bacon, and remove from grease. Then saute onions in bacon grease until soft. Cook potatoes and drain. Add all other ingredients. Simmer, stirring occasionally May be served hot or cold.
If you are watching your fat grams, microwave the pepperoni on a plate covered with several paper towels for a minute or two to remove a lot of the fat. (Check frequently so that the pepperoni doesn't burn.) Saute the chopped garlic and sliced green and red peppers. Set aside.
Sift flour, sugar and baking soda together. Add oil, water, eggs and vanilla. Mix well. Put in the rest of the ingredients. Mix well. Pour into 13 x 9-inch pan and bake at 350° for 45 minutes or until done.
Put sugar and mayonnaise in bowl. Mix well. Add vinegar, a little at a time. Mix thoroughly with a whisk. Stir in onions. Cook macaroni. Place in bowl. While warm, add vinegar dressing and mix well.
Steam clams. Pick out clams and save juice.	Dice or slice potatoes; chop onion fine. Add water to cover.	Cook for 1/2 hour. Add	oleo and evaporated and fresh milk. Add clams last. Salt and	pepper	to taste. Heat (do not boil). Browned, diced pork fat can also be added.
Blend the sugar and corn syrup in a heavy pan. Place over low heat, stirring constantly until it thickens and begins to dissolve. Cook to crack stage. Take off heat and add butter a piece at a time. Put back on heat and add cream. Don't let it quit boiling. Cook to hard ball stage. Take off heat and let sit for 5 minutes. Then add salt and vanilla. Pour into greased 9 x 13-inch pan.
Mash potatoes and mix ingredients thoroughly. Put into a casserole and bake for 1 hour at 250° or until potatoes are warm. This is a handy recipe to use when you are fixing a holiday dinner and want to prepare the potatoes a day ahead. Refrigerate them and then just heat in your oven or microwave them for the dinner. They are full of cholesterol and are delicious!
Saute onion and mushrooms in olive oil. Mix all ingredients well. Let stand for oatmeal to soak up moisture. If more moisture is needed, use canned milk. Fry slowly in either olive oil or canola oil. Cover with gravy made from mushroom soup, celery soup and one cup of hot water. Bake at 350° for 30 minutes.
Cut the zucchini into small pieces. Dice and chop the onions. Heat the olive oil in a 10-inch skillet and add the onions and zucchini to it. Saute the veggies, stirring often, until the onions are golden and the zucchini tender. Meanwhile, beat the eggs lightly with some salt, pepper and a little crushed basil. When the zucchini is tender, spread the veggies around in the pan evenly and pour the eggs over them. Lower the flame and cover the pan. Cook the frittata this way until the eggs are completely set, about 15 to 20 minutes. Check it occasionally to see if it is puffing up in a bubble, in which case pierce it once or twice with a sharp knife. When the eggs are firm on top, loosen frittata carefully by sliding a spatula around and under it. Then place a plate upside down over the top of the pan like a lid and invert it, dropping the frittata out onto it. Slide it carefully back into the pan with the top side down and brown it for a few minutes. Then turn it out onto a serving plate. Serve it cut in wedges, as a first course or as part of an antipasto. It can be served hot but is best served at room temperature. Do not serve it cold. Serves 6.
Beat butter and shortening; add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Add vanilla, coconut and pecans; mix slowly. Fold in beaten egg whites and pour into greased cake pans. Bake at 350° for 35 minutes.
Cover bottom and sides of pan with graham crackers. Mix milk with pudding mix and fold in Cool Whip. Spoon mixture into pan on top of graham crackers. Cover with another layer of graham crackers. Mix cream cheese and icing and spread on top of graham crackers. Garnish with cherries and nuts.
Mix together flour, sugar and milk. Spread fruit in the bottom of a 9 x 12-inch baking dish. Pour the mixture of flour, sugar and milk over the fruit. Dot with pats of butter. Bake at 350° about 30 minutes, or until lightly brown.
Cook broccoli until tender and drain. Arrange broccoli in greased 11 x 7 x 1-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle over all.
Preheat oven to 400F. Combine salt with 3 cups water and boil. Add macaroni and simmer until soft. Rinse with cold water and drain. Place in baking dish with lightly buttered bottom. Sprinkle pieces of butter and cheese on top. Beat eggs, milk and sugar and pour on top of macaroni. Bake until top of macaroni turns red/brown. Makes 6-8 servings.
Butter an 8 x 8-inch pan. Combine sugar, syrup, butter and half the cream in a large pan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream. Cook over medium heat, stirring occasionally until mixture reaches 245° on candy thermometer or small amount of mixture dropped into very cold water forms a firm ball. Add vanilla (1 teaspoon) and spread immediately into pan. Cool. Cut into 1-inch squares.
Rub meat well with salt and place in a 9x13-inch baking dish. Add pepper and cover meat with lemon slices.
Cut potatoes into medium size chunks and place in hot steamer, then slice carrots and zucchini and add to potatoes in steamer. Slice yellow squash and dice onion and add to steamer. Cut broccoli into small sized florets and place into steamer and remove from heat. Keep covered for 5 minutes or until broccoli is thoroughly warm. The cooking time for all vegetables should be about fifteen minutes. Serves 8.
Pre-heat oven to 350F. Trim zucchini, don't peel. Bring a large pot of water to a boil, add zucchini. Boil zucchini for 6-7 minutes, remove from water. Cut zucchini in half length wise and remove seeds with a spoon, set aside. In a medium bowl, combine ground meat, 2 Tbsp. of chopped onions, eggs, parsley, bread crumbs, cheese, salt, and pepper. Mix together. Fill zucchini with meat mixture. In a large skillet heat olive oil and butter. Add zucchini, remaining onions, and garlic. Saute for about 10 minutes. Place zucchini in a lightly buttered oven dish. Cook uncovered for about 35 minutes. In a small sauce pan combine flour, tomato paste, basil, salt, and pepper, simmer for a few minutes. When zucchini is done add sour cream to sauce and serve over zucchini. You may substitute another cheese for Gruyere. If using dried herbs use less than the recipe calls for since they are stronger.
Prepare cake mix and bake in a 9 x 13-inch pan. When done, remove from oven and while hot, poke holes in cake with the end of a wooden spoon. Pour the milk and the caramel topping into the holes and over the cake. Let cool and then spread on the whipped topping. Sprinkle crushed candy bars on top, if desired, and refrigerate. This cake can be made a day ahead.
Cut steak into thin strips. Brown meat in oil. Add chopped onions; saute until tender. Blend soup, garlic salt, sherry and liquid from mushrooms. Reduce heat; cover and simmer for 1 hour. Serve over rice. Serves six.
Bring sugar, water and 2 teaspoons of butter to boil; set aside. Cream 2 tablespoons of butter and sugar together; then mix flour, baking powder, cinnamon and salt together. Add to creamed mixture along with 1 cup milk. Mix well. Spread batter in greased 9 x 13-inch pan. Pour syrup mixture over and sprinkle top with 1 cup nuts. Bake 30 minutes at 350°.
Layer chicken, then eggs, in a 9 x 13-inch dish. Mix broth and soups. Pour over chicken and eggs. Mix flour and buttermilk and pour over that mixture. Bake for 1 hour in 375° oven.
Whirl fresh strawberries, frozen yogurt and banana in blender until smooth. Add ginger ale and pulse blender 2 or 3 times until mixed. Chill for a half hour (if you can make yourself wait that long). Serves four.
Bring first 4 ingredients to boil in glass bowl and boil for 2 minutes. Remove from microwave, add baking soda and vanilla (mix will foam up). Pour over popped corn in grocery bag (1/3 full). Shake bag well. Microwave for 1 minute. Shake bag well. Microwave for another minute. Shake again and pour into bowl.
Mix baking soda and water. Set aside. Cream the oil and sugar. Add egg whites and mix well. Combine cereals and flour. Add to creamed mixture and stir in buttermilk. Add water and baking soda and mix. Store the batter in refrigerator. When ready to bake, preheat oven to 375° and spoon batter into lightly oiled or paper lined muffin tins. Return extra batter to refrigerator. Bake 20 to 25 minutes. Heart healthy and okay for diabetics if not eaten every day.
Cream butter and sugar together, adding other ingredients and beat well. Pour into pie shell and bake 45 to 50 minutes at 350°. You may add 1/2 cup coconut before baking if you wish.
Mix cake mix with other ingredients. Grease 9x13 pan and pat mixture into it. Spread Cream Cheese Topping over unbaked cake mixture. Bake in pre-heated 350° over for 30 minutes.
Preheat oven to 400°. Grease and flour loaf pan. Saute onion in margarine; cool. Mix baking mix, parsley, basil, thyme, milk and eggs; beat vigorously for 1 minute. Stir in remaining ingredients. Bake for about 40 minutes.
1. Dip fish and other seafoods in boiling water and remove any bones/shells. 2. Put fish in non-aluminum bowl and cover with lime/lemon juices and allow to stand (refrigerated) for an hour. 3. Drain fish/seafood and rinse in cold water. 4. Stir together remaining ingredients in a non aluminum bowl and add fish/seafood and refrigerate (covered) for an hour or so. 5. Serve chilled with Tortilla chips or bread.
Brown meat with onion and season with salt and pepper. Drain. Place meat in a baking dish and spread evenly. Add mixed vegetables to cover in a layer. Dilute soup with water and pour over evenly. Put Tater Tots in solid rows across the top. Bake at 350° for 1 hour and 15 minutes.
In the top of double boiler, over hot but not boiling water, combine sugar, flour and salt. Gradually add milk and cook for 10 minutes, stirring constantly. Pour a small amount of the hot milk mixture into the egg yolks; return all to double boiler. Cook for 4 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool for 10 to 12 minutes. Divide mixture in half. To one half, stir in peanut butter; mix well. To other half, stir in melted chocolate. Allow mixture to cool, then fill pie crust with peanut butter mixture, then the chocolate mixture. Refrigerate and chill for several hours. Just before serving, top with whipped cream and sprinkle on nuts. This is deeelicious!
Grease 8 x 8 x 2 cake pan. Sift flour, add baking powder, salt and use 1/2 c sugar. Add butter (shortening or margarine) milk and vanilla mix with mixer. Pour into pan, cover with cherries and sprinkle with remaining 1/2 cup of sugar. Heat cherry juice and pour over mixture. Bake in 375 degree oven for 40 to 50 minutes. Serve warm, plain or with ice cream. Newer ovens take less time to cook.
Mix all ingredients except crackers and butter. Put into a greased casserole dish. Crumble crackers over top and drizzle with melted butter. Bake at 350° for 30 minutes.
Beat 3 to 4 minutes at medium speed. Bake at 350° for 25 to 30 minutes.
Boil and simmer ingredients for 30 minutes. Broil French bread slices and place in bottom of bowls. Sprinkle with Parmesan cheese. Add soup and top with grated Mozzarella and Cheddar cheese. Place in broiler until cheese melts.
Beat egg whites stiff. Add baking powder; add sugar, salt and vanilla. Beat until well mixed. Fold in nuts and crackers and mix lightly together. Pour into well-greased pie plate, pushing up edges a little. Bake at 325° for 30 to 45 minutes. Top with whipped cream.
Combine all ingredients in blender and blend until smooth. Pour into serving glasses and top with a dollop of whipped cream.
Brown hamburger in skillet. In a bowl, add lettuce, tomato, green pepper, black olives, cheese and Doritos. Mix together. Drain hamburger and add to salad. Pour French dressing and stir well. Serve. Good hot or cold. Double recipe, if desired.
Combine milk and soup in bowl using whisk until smooth; stir in rice. Pour into a 9 x 13-inch baking dish. Place chicken breasts deep into mixture. Bake at 350° for 1 to 1 1/2 hours.
Cream sugar and margarine. Mix baking soda into eggs and sour cream in a small bowl, then add this to the sugar-margarine mixture. Add bananas, mashed lightly, vanilla and flour, then nuts and chips. Sprinkle with cinnamon-sugar; mix well. Bake at 350° for 20 minutes for a layer cake and for 60 minutes for a loaf cake. (Double recipe for a high Bundt cake.)
Saute onions and garlic. Add beef. Cook until red disappears. Add salt, pepper, and mushroom soup. Stir and cook 20 minutes. Add sour cream and parsley. Serve on rice or noodles. 15 minutes prep. time. 30 minutes cook time. Serves 4-6.
Preheat oven to 350 degrees. Place the grits, milk, water and salt in the top of a double boiler. Cook, stirring occasionally, until moisture is absorbed. Place butter and grated cheese in a 1-quart souffle dish and add cooked grits, blending until cheese and butter are melted. Cool slightly, and beat in eggs. Bake for 30 to 40 minutes or until the top is browned.
Cook cranberries in as little water as possible. Add 2 cups sugar when berries have stopped popping. After sugar has dissolved, remove from heat and add 2 packages cherry Jell-O. Cool and add celery, nuts and pineapple. Mix well. Turn into desired container and chill until set.
Preheat oven to 350°. In a bowl, mix boiling water with raisins; set aside. In another bowl, cream together butter and dark brown sugar. Add salt, eggs, cinnamon, cloves and allspice; mix well. Stir in applesauce, flour, and walnuts. Add baking soda to the raisin mixture; stir until baking soda is dissolved. Combine the flour mixture and raisin mixture. Pour batter into a greased 13 x 9 inch baking pan. Bake for 30 to 35 minutes or until the center is set. Cool.
Brown beef or turkey and onion; drain off fat. Stir in tomato sauce, parsley, oregano, basil, 1/4 teaspoon salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, combine thawed and drained spinach, Ricotta cheese and remaining salt.
Wash and peel potatoes (can leave skin on). Cut potatoes in slices. Put in casserole dish. Melt butter with water. Lay 1 layer potatoes in dish and cut onion. Sprinkle little Mrs. Dash, McMolly butter and cheese. Add another layer of potatoes and sprinkle with spices. Can do this 2 to 4 times, depending on amount. Cover with Saran Wrap and cook in microwave oven about 20 minutes until tender!
Heat oven to 350°. Prepare pie crust as directed on package for a 9-inch pie. In medium bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In a large bowl, combine brownie mix, 1 tablespoon of the water and 2 eggs. Beat well. Spread half the brownie mixture in the bottom of a crust lined pan. Spoon cream cheese mixture over the brownie mixture. Top with remaining brownie mixture, spreading evenly. Sprinkle with pecans. Bake at 350° for 40 to 45 minutes or until center is puffed and crust is golden. To prevent browning, you may need to place foil around crust.
Cook broccoli according to package; salt and pepper to taste and drain. Stir in Velveeta cheese, sliced. Line casserole dish with Ritz crackers (crushed). Pour in broccoli and top with more crushed Ritz crackers. Place butter pats all over top. Bake at 350° for about 30 minutes (hot and bubbly).
Brown meat in skillet; drain. Add Sloppy Joe sauce, onion (chopped finely) and green pepper (chopped finely). Mix together. Pour mixture on thawed pizza crust. Top with cheese. Bake at 425° for 8 to 11 minutes.
Mix ingredients together. Pour into unbaked pie shell. Bake at 375° for 30 to 35 minutes.
Preheat oven to 325° to 350°. Cream the sugar and shortening; add eggs and vanilla. Stir well. Add flour one cup at a time. Knead small amounts of dough until stiff; cut at desired thickness. (Roll out with a rolling pin before cutting.) Place on ungreased cookie sheet. bake until brown.
Cut up zucchini, put olive oil and chopped onion in skillet, saute. Add zucchini and stir. Add plum tomatoes, cut up. Cover for 10 minutes. Add spinach, stir and saute 5 to 10 minutes.
Mix sugar and flour together. Add butter and mashed berries with juice. Pour in pie shell and cover with top crust which has been gashed to allow for steam to escape. Bake at 425° for 40 to 45 minutes. If desired, mash and strain the berries because of the seed.
Boil together four minutes. Remove from stove. Add oats and vanilla. Stir all ingredients together and drop from spoon on wax paper. Makes 5 dozen.
In large saucepan, saute onions and margarine. In bowl, dissolve bouillon cubes in boiling water. Add bouillon, carrots and celery to onions. Cook over moderate heat about 10 minutes. In another bowl, gradually add a small amount of the milk to the flour and stir until smooth. Add remaining milk. Pour milk mixture, salt, pepper and broccoli into saucepan. Cook over moderate heat, stirring until bubbles appear. Serves 8.
Crush pretzels into pieces, not fine. Add taco mix and oil. Mix well. Spread out on cookie sheet and warm (200°) in oven. Store in covered container.
In a blender, combine the diet 7-Up, raspberry sorbet, raspberries and ice cubes and blend until smooth. Pour into 12-ounce glass and garnish with additional raspberries.