HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, gradually adding flour and Rice Krispies. Add cheese and Tabasco. Roll into balls and flatten. Bake on ungreased cookie sheet at 375° for 10 minutes.
Mix together ingredients for 2 minutes. Bake for 40 minutes or until done.
In a medium frying pan, melt butter and sugar. Slice banana lengthwise and crosswise into chunks. Toss gently in sauce to warm. Add rum and banana liqueur to bananas. Heat on high for one minute and ignite. Divide ice-cream among 4 parfait or wine glasses. Spoon over ice-cream.
Mix sugar, oatmeal and flour (add salt, if desired). Add remaining ingredients and refrigerate, covered, 4 hours or overnight. Drop by 1/2 teaspoon on unbuttered foil on cookie sheet. Bake at 325° for 12 minutes or until slightly browned. Cool on foil before removing.
Brown peppers, onions and garlic. Add chicken (bite size pieces) and continue to brown. Drain fat. Add chili powder and salt. Stir. Set aside. Blend cream cheese, soup and lemon juice. Set aside. In crock-pot, layer tortillas, meat mixture, cream cheese mixture and Cheddar cheese. End with Cheddar cheese on top. Cover and cook on low about 4 hours.
Heat milk in a double boiler until hot. Do not boil. Combine sugar cornstarch and salt in a mixing bowl. Add hot milk, beat for 1 minute or until smooth. Add eggs and mix will. Pour mixture back into double boiler. Stir occasionally until mixture begins to coat the sides of the pan, then stir constantly until thick. Place in mixer bowl and add coconut and vanilla. Beat on medium speed until cool. Pour into pie shell and top with whipped cream. Refrigerate.
Cook onions in butter until transparent. Add flour; mix well. Place onions in slow cooker. Add beef stock and Tabasco. Cover; cook on low 8 to 10 hours, or on high heat for 4 to 5 hours. Ladle soup into 6 ovenproof bowls. Top each with slice of bread (or croutons); sprinkle with cheese. Place in a 350° oven until cheese is bubbly. Serves 6.
Marinate 1 hour or more lean pork chops or chicken. Bake in 325° oven for 1 hour or grill. Best on pork chops 1/2 to 3/4-inch thick.
Mix first 4 ingredients in punch bowl; add pineapple and strawberries or any other fruit.
Cut sweet potatoes in thirds. Boil 30 minutes. Remove skins and cut into bite-size pieces. Process onion and garlic in processor.
Saute butter and onion. Mix together the remaining ingredients. Bake in a 350° oven for 30 to 35 minutes. Serves 8 to 10.
Follow directions on Duncan Hines cake mix box. In a bowl, blend until smooth Ricotta cheese, eggs, vanilla and sugar. Pour this mixture on top of cake mix. Bake 1 hour at 350° in a 13 x 9-inch pan. Blend together chocolate pudding and milk. This mixture gets thick. Fold in Cool Whip. Spread on top of cake after cake is very cold.
Dissolve jello, Kool-Aid and sugar in boiling water; add cold water. Pour into molds or cups and freeze.
In a skillet, heat oil. Add onion, red pepper, garlic and tarragon. Saute for 10 minutes, until vegetables are tender. Stir in corn, lemon rind and salt. Cook for 2 minutes or until heated through. Stir in lemon juice and red pepper sauce. Serves 4.
Spread heated beans on flour tortillas. Mix remaining ingredients and spread over beans. Sprinkle cheese over top. Roll and refrigerate 1 hour. Slice and serve.
Drain salmon, saving 2 tablespoons of liquid. Mix salmon, egg and onion until sticky. Add baking powder to salmon liquid, then stir into salmon mixture. Heat Crisco in pan. Form salmon mixture into patties. Fry in heated Crisco until golden brown.
Saute onion, garlic, green pepper and celery. Add to collard greens with water. Cook slow for 45 minutes.
Mix Jell-O with 2 cups hot water. Add cream cheese and mix with mixer. Add peaches and 7-Up. Pour into 9 x 13-inch pan. Top with mini-marshmallows. Refrigerate.
Rub tenderloins with olive oil; salt and pepper them and set aside. In a large skillet or electric skillet, heat butter over medium heat. Add garlic, shallots and thyme, cooking in butter for 1 minute. Turn heat up to medium-high and add tenderloins, browning on both sides to desired level of doneness. Remove tenderloins to a plate set in a warm place. Add mushrooms to skillet and saut until tender. Pour in beef broth and Madeira and bring to a boil. Let liquid reduce to half. Add heavy cream and let heat thoroughly and thicken, stirring constantly. Serve mushroom sauce over tenderloins, using extra sauce for potatoes or rice on the side.
Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 sheets of filo pastry from package. Place under a smooth (not terry) damp towel to prevent drying. Wrap remaining filo well. Freeze for future use.
Heat oven to 325°. Grease and flour a 10-inch tube pan. Stir flour and soda together. Set aside. Cream the margarine and sugar together until light and fluffy. Beat in eggs, one at a time. Mix in vanilla, lemon extract and almond extract. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Blend thoroughly after each addition. Pour into prepared pan. Bake at 325° for 1 1/2 hours or until toothpick comes out clean. Cool 20 minutes before removing from pan to completely cool.
In 9-inch skillet, cook onion, zucchini and peppers in little oil. Salt and pepper to	taste.	In a bowl, whisk together eggs, 1/3 cup Parmesan and parsley. Add vegetables to mixture. In the skillet, heat remaining oil. Pour in egg mixture, distributing vegetables evenly, and cook Frittata without stirring until edge is set and center soft. Sprinkle remaining Parmesan over top.	Put under broiler 4-inches from heat until cheese is golden.	Cool. Slide out onto serving plate.	Cut in wedges. Serves 2.
Cut eggs in half. Remove yolks and put through sieve. Add seasonings and 1/3 of the chopped mushrooms which have been sauteed in a small amount of butter. Re-fill whites with yolk mixture. Press 2 halves together. Place in casserole. Pour the cream sauce over them mixed with the remaining mushrooms. Sprinkle with cheese and bread crumbs. Bake at 350° until brown.
Boil eggs to hard-boiled. Prepare other ingredients in medium bowl. Peel eggs. Slice halfway across middle. Take egg yolk (middle). Mix into other ingredients. Then spoon mixture into boiled egg white. Yields 24 deviled eggs. Sprinkle paprika on top.
Use a 15-inch baking stone. Cut parchment paper to fit on top of stone. The paper will have a tendency to roll. Lay rolling side up.
Melt butter in oven in 9 x 13-inch pan until sizzling hot. Mix flour, sugar and milk. Pour in pan. Spread fruit over batter. Bake at 350° for 40 minutes or until golden brown.
Beat with a fork water, vinegar, oil, sugar, salt and pepper. Add cucumber slices and toss. Cover and refrigerate.
Combine all ingredients in a small bowl, stirring well with a wire whisk. Cover and chill at least 2 hours before serving. Yield: 1 cup.
Beat until smooth (high speed of mixer or food processor). Grease a 9 x 13-inch pan with butter. Bake at 350° for 40 to 50 minutes until edges are brown. (Bake 35 to 40 minutes if using two 8 x 8-inch square pans.) Remove from oven and let cool 10 minutes. Spread sour cream mixture on top and place back in a 350° oven for 10 minutes.
Mix thoroughly the beef, onion, salt and pepper. Shape firmly into 4 oval patties. In skillet, brown patties; pour off fat. Stir in remaining ingredients. Cover, cook over low heat for 20 minutes or until done. Stir occasionally. Serves 4.
Boil together 1/2 cup of the milk and the chocolate. Let cool. Beat sugar and butter until creamy. Add the eggs, remaining milk (which has had the soda dissolved in it), lemon and vanilla extracts, the chocolate and flour. Bake in layers, using any desired filling. Bake at 350° until cake tests done.
Crush pretzels and put in the bottom of pan with the butter and 4 Tbsp. sugar. Bake at 350 degrees for 7 - 8 minutes. Cool. Mix together cream cheese, Cool Whip and 1 c. sugar. Spread over pretzels. Combine boiling water and strawberry Jello. Add frozen strawberries. Mix and let stand 5 minutes. Spread over cream cheese mixture. Chill.
Slice bacon into 1/2-inch strips and add to skillet. Cook over low heat. Do not overcook (bacon will further cook when added to spaghetti). Pour off excess fat.
Heat oven to 375°. Lightly spray an 8 x 8-inch square pan with nonstick cooking spray. Combine flour, cereal, 2/3 cup sugar, baking powder, 2 teaspoons of cinnamon and baking soda. Add and combine milk, applesauce and egg; mix just until moistened. Stir in apple. Pour batter into prepared pan.
Cream shortening or oil and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in banana. Sift together dry ingredients; add to banana mixture and chocolate chips, mix well. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Set aside 1/4 cup cake crumbs for top. Divide remaining crumbs into 4 portions. Sprinkle one portion in the bottom of a trifle bowl or 3-quart serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding. Mix until smooth. Spoon half into a serving bowl. Sprinkle with second portion of crumbs.
Cook zucchini and lemon juice together until tender. Add 1 cup sugar, 1 tsp cinnamon and the nutmeg to zucchini mixture. Simmer for 1 minute. Set aside.
Mix all ingredients together and pour into pie crust. Store in refrigerator. Allow 24 hours to set.
Heat oven to 350°. Mix all ingredients except pineapple. Spread beef mixture evenly in ungreased loaf pan, 9 x 5 x 3-inches. Bake, uncovered, 1 hour; drain. Spoon pineapple over meat loaf. Bake about 30 minutes longer or until no longer pink in center.
Put all ingredients in a 1 1/2-quart microproof casserole. Cover and cook on Medium for 6 minutes. Stir thoroughly halfway through cooking time. Serve as a warm dip for meatballs/vegetables. Keep warm on fondue burner. Makes 2 cups.
Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Store in an airtight container.
Mix all ingredients in large roaster. Cook in preheated 250° oven for one hour. Stir every 15 minutes. Store in airtight container when cool.
Combine milk, shortening, sugar and salt. Cool until lukewarm. Add yeast softened in water. Add egg. Gradually stir in flour to form soft dough. Cover and let rise until doubled in size.
Line ungreased cookie sheet with aluminum foil; spoon drop 3 inches apart. Bake at 350° for about 12 minutes.
Heat sugar and part of water until sugar dissolves. Add remaining water and Kool-Aid.
Place apples in bottom of a greased 8-inch square pan. In a bowl, combine remaining ingredients. Sprinkle over apples. Bake 30 minutes or until apples are golden. Serves 4. Delicious with ice cream or yogurt!
Layer the first six ingredients. Salt and pepper to taste. Pour tomato soup and water (mixed) over layers. Cover with foil. Bake at 300° for 2 hours.
Break apart hot dog buns. Butter insides like toast. Sprinkle garlic salt over each one. Toast in toaster oven or broiler. (One package buns make 16 mini breads.) Optional: Sprinkle with Parmesan cheese.
Mix refried beans and taco seasoning. Spread in an 8 x 10-inch pan. Layer all ingredients in order given.
Microwave until butter melts. Stir until it is one consistency. Microwave again until almost boiling.
Cook broccoli (as directed on pkg.) until done. Do not over cook. Crush the roll of Ritz Crackers. (We like to use large ziploc bag.) Saute crumbled crackers in pan with stick of butter. Put broccoli in separate pan and add velveeta cheese & melt (more or less according to taste). Put broccoli & cheese in a baking dish. Add sauteed Ritz Crackers on top. Bake for 30 minutes at 350 degrees or until golden brown.
In punch bowl combine pineapple juice, sugar, lemonade concentrate and water. Add ice cream; stir until blended. Stir in ginger ale. Serve at once.
Whisk ingredients in a small bowl. Makes about 3/4 cup of dip. This is good with fruit.
Season inside and outside of turkey with salt and pepper. Dissolve paprika in water; blend in oil. Baste turkey with oil mixture. Place 2 heavy brown grocery bags together and brush inside of bag with remaining oil mixture, greasing well. Place turkey in bag, breast side up; close end of bag tightly. Place bag in baking pan. Bake in preheated 325° oven for 15 minutes per pound. (Turkey will always be extremely tender and golden brown.)
In 1 1/2-quart casserole dish, mix sugar, syrup and peanuts. Cook on full power 7 1/2 minutes. Stir 1/2 way through. Remove from oven; stir in vanilla and butter. Cook another 2 minutes on full power. Remove quickly; add soda. Stir and pour into a warmed, buttered cookie sheet.
Cut each biscuit into quarters. Roll each piece in melted butter, then in cheese mixture. Place on baking sheet in 450° oven for 10 minutes or until golden brown. Serve hot.
Drain the sauerkraut. Fry bacon pieces and remove them from the pan. Saute the onion in bacon fat until tender. Add the drained sauerkraut and cook for 10 minutes. In a large bowl mix the sauerkraut, bacon pieces, onion, apples, potatoes, sage and seasoning. Salt the goose inside and fill with sauerkraut mixture. Place the goose on a rack, breast side up. Roast at 325° for 2 1/2 to 3 hours, basting with the drippings every half hour. When done (tender to a probing fork), let the goose sit at least 15 minutes before carving. Remove the dressing and serve it separately.
Mix cake as directed adding 1 tsp. of coconut flavoring. Bake as directed in 9 X 13 pan and cool.
Prepare lettuce and onion as for salad. Cook bacon tender-crisp in bite-size pieces and crumble over lettuce and onion mixture. Boil water, vinegar and sugar until sugar melts and pour over salad mixture. Cover and let stand a few minutes before serving.
Mix sugar, eggs and oil. Sift soda, salt and flour. Add alternately with buttermilk to egg mixture, then add Raisin Bran cereal. Store in airtight container up to 6 weeks in refrigerator. When ready to bake, spoon batter into greased muffin pans. Bake at 375° for 15 to 20 minutes.
Drain salmon; add eggs, bread crumbs and spices. Mix well. Shape into loaf. Place in a greased pan and add water. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake a little longer until browns.
Mix flour, salt, soda and baking powder. Put next 5 ingredients in a large mixing bowl, beat on No. 8 speed for 1 minute, scraping bowl while beating. Stop mixer. Add next 4 ingredients. Add flour mixture and beat on No. 2 speed until well blended, about 1 1/2 minutes. Scrape bowl. Shape into rolls. Wrap in waxed paper; chill several hours. Slice thin with a sharp knife. Put on greased cookie sheets. Bake in a preheated 350° oven about 12 minutes. Makes about 5 dozen cookies.
Mix all ingredients together in large bucket. Use large bubble wands to produce giant bubbles. Fun for children of all ages!
Mix all ingredients in order given, rice, sugar, salt, milk, raisins, butter and eggs. Pour mixture into a buttered baking pan. Bake at 350° for 30 minutes.
Mix together flour, baking powder and salt. Add warm water. Knead until dough is soft and does not stick to bowl. (If necessary, add more water.)
Cook meat until light gray. Add remaining ingredients. Place in casserole and bake at 325° for 1 hour. Yields 6 to 8 servings.
Rinse broccoli and mushrooms. Cut broccoli into bite-size pieces. Slice mushrooms up. Cook bacon until crisp and crumble into small pieces. Mix all ingredients together and chill for a few hours before serving.
Mix shortening and milk until shortening is melted. Mix beaten eggs, sugar and salt. Add cold water, softening yeast in lukewarm water. Combine all 3 mixtures and add flour. Cover and put in refrigerator overnight. Pinch off and make into rolls. Put in greased muffin tins and let rise until double. Bake at 425° until brown.
Place beans and cheese in 9 x 12-inch baking dish. Top with French fried onion rings. Bake for 15 minutes at 350° or melt cheese in microwave oven and add onion rings later.
Soften yeast in lukewarm water. If compressed yeast is used, allow to stand 30 minutes. Add salt, shortening, sugar and eggs. Add flour little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth. Set in a warm place (not too hot) and allow to rise until dough is double in bulk. Work down. Allow to rise 2nd time. Turn onto a lightly floured board. Roll out in circular shapes. Cut into sections as you would a pie, having each section about 3-inches wide at the outer section toward the center. Form into crescents. Place in well oiled baking pans. Cover and let rise until in treble bulk. Bake in hot oven at 450° for 12 to 15 minutes.
Brown hamburger and add carrots, potatoes, onion, bouillon cubes and water; cook until tender. Add 2 tablespoons flour to a little water to thicken. Serve immediately.
Prepare pizza dough as directed on box. Press dough on pizza pan. Spread packaged sauce onto crust dough. Sprinkle onion. Add browned ground beef and browned sausage and ham and sprinkle sweet and hot peppers. Add mushrooms and olives. Sprinkle Mozzarella cheese generously. Place pepperoni slices on last. Bake 10 to 18 minutes at 350° or according to package directions. Pizza is ready to remove from oven when crust is baked.
Cook potatoes in salt water and drain. While they are cooking, fry bacon until crisp. Remove from pan and crumble. Saute onion and pepper in bacon drippings. Stir all ingredients together and serve hot.
Peel potatoes; cut in finger sized pieces. Place in casserole; sprinkle with remaining ingredients. Bake, covered, at 425° for 50 minutes. Yield: 4 servings.
Heat oil in a large heatproof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over the top. Cover and simmer until very tender, about 1 1/2 to 2 hours. Turn occasionally. Remove chicken to serving platter. Arrange lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken. Serves 6 to 8.
Drop cabbage leaves in boiling water a few minutes to soften. Remove. Drain and cool. Combine all ingredients except soup. Spoon mixture evenly into cabbage leaves and roll them up, tucking in sides before final end roll, to form a round envelope. Place rolls in crock. Pour the soup over all. Cover and cook for 6 to 8 hours at low heat or 3 to 4 at high. Serves 4 to 6. MMM Good.
Mix all together. Cook in crock-pot on low for 4 to 5 hours.
Heat the first 3 ingredients until melted. Add remaining ingredients. Mix well with nuts and coconut. Drop by teaspoonful on wax paper.
Cook mushrooms, onion and garlic in butter until onion is soft. Cook noodles in boiling water until tender; drain. Combine all ingredients in large bowl by tossing with two forks. Bake in greased 1 1/2-quart casserole in 350° oven for 30 minutes. Makes 6 servings.
In a 1 1/2-quart glass casserole dish, cook butter on Roast for 1 1/2 minutes. Add garlic; cook on High for 1 1/2 minutes or until butter is bubbly. Mix in Parmesan cheese, parsley, lemon juice and shrimp. Cook on High for 2 minutes or until shrimp are cooked. Serves 4.
Peel, core and slice apples, very thin. Mix all ingredients together, pour into frozen bottom crust, place top crust on and brush with butter then sprinkle with cinnamon sugar. Bake at 350 degrees for about 1 hour or crust is golden brown.
Heat chopped onion in barbecue sauce over low heat until onion is soft. Add shaved turkey and cook in sauce 10 minutes. Spread turkey mixture over flour tortillas and cover with shredded cheese and another tortilla. Bake on cookie sheet at 350° until tortilla becomes slightly crisp (approximately 10 minutes). Serve with garnish of chopped tomatoes, chopped scallions and a ball of sour cream. Enjoy!
Beat eggs in a saucepan; add sugar, cornstarch and milk. Cook over boiling water until thick. Stir once in a while so it won't burn! Add vanilla flavoring. Get a bowl, color of bowl doesn't matter. Peel bananas (eat 1/2 of one to be sure it's ripe). Put some vanilla wafers in bowl (munch a handful). Slice bananas and cover the top of wafers. Put another layer of wafers, ugh, go to store and buy another bag of wafers (these are gone). While at the store, get more bananas. Return from store and dump the rest in the bowl and eat the whole thing!!
Combine dry ingredients in a large bowl. Add eggs and salad oil. Stir until dry ingredients are moistened. Stir in vanilla, pineapple and 1 cup walnuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until done. Cool for 10 minutes. Frost and top with remaining bananas and walnuts.
Sift together flour and baking powder. Cream butter; add sugar. Mix well. Add eggs and vanilla; blend well. Add sifted dry ingredients gradually, mixing well. Chill thoroughly (at least 4 hours). Roll out very thin on well floured surface and cut out with flour dusted cookie cutters. Place on lightly buttered baking sheet. Bake in preheated 400° oven for 6 to 8 minutes until brown around edges.
Place potatoes in medium saucepan. Add enough cold water to cover. Bring to a boil. Simmer until tender, 20 minutes. Drain. Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to a boil. Stir in clams and potatoes; heat through.
Mix and bake cake as directed on package. Cool well. Use one layer as bunny face. Cut other layer for ears and bow tie. Frost all cake. Decorate with your own ideas. Children enjoy helping.
Mix all ingredients together and pour into two 9-inch unbaked pie shells. Bake at 350° for 30 minutes.
Mix together and refrigerate overnight. Spoon into pudding dishes or parfait glasses. Serves 8.
Mix the first 6 ingredients in a very large container. Add the 7-Up. Add enough water to make 6 gallons.
Combine butter, sugar, syrup and water. Heat, stirring constantly	until boiling.	Boil to 300° (brittle stage, about 20 minutes). Remove from heat. Pour immediately on 10 x 15 x 1-inch pan lined with aluminum foil. Sprinkle chocolate chips over top until melted. Spread evenly. Sprinkle ground pecans on top. Cool. Break into pieces. Yield: 1 1/2 pounds.
Mix ingredients (except for strawberries). Cook on griddle or in skillet. Place 5 sliced strawberries on uncooked side of pancake. Cook as usual. Serve with syrup or Strawberry Glaze.
Mix all ingredients. Put in loaf pan and bake at 350° for 50 minutes. Remove from oven; put cheese slices on top and bake again for another 10 minutes. Serves 4.
Heat oven to 350°. In separate bowl, mix 1 tablespoon sugar and 1 teaspoon cinnamon. Cream margarine and sugar. Add egg. Beat well. Blend dry ingredients and add to margarine mixture. Stir well. Shape dough into balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Makes 3 dozen cookies.
Cook sausage; drain. Add Ragu to sausage; simmer. Boil noodles until tender. Mix cottage cheese with egg. Layer noodles, meat sauce, cottage cheese and cheeses two times, ending with cheeses covering top. Bake at 375° until bubbly.
First, stir sugar into corn syrup, water and salt until dissolved. Boil to medium ball stage (240°). Slowly pour 1/2 over 2 stiffly beaten egg whites, beating constantly. Second, cook remaining syrup to very hard ball stage. (Test a few drops in water. It should form a firm ribbon that bends when lifted from water.) Beat syrup into candy mixture, continue beating until stiff. Third, cool for 15 to 20 minutes, stirring occasionally. When mixture holds its shape when dropped from spoon, add vanilla. Drop from teaspoon onto a greased cookie sheet. Makes 4 dozen pieces.