HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 3 qt. sauce pan combine sugar and corn syrup, cook over medium heat stirring constantly until bubbles. Remove from heat and stir in peanut butter until completely melted. Add rice Krispies. Spread in buttered 13x9-inch pan. Melt both kinds of chips and spread over mixture in pan. Let harden several hours and cut into squares.
Mix all ingredients, except steaks. Arrange steaks in shallow baking dish and cover with peppery herb mixture. Cover and refrigerate overnight. Drain and save liquid.
Combine sweet potatoes, sugar, salt, eggs, margarine, milk and vanilla flavoring. Pour into casserole.
Mix beef, bread crumbs, onion, milk, egg and next 4 ingredients (parsley, salt, pepper and Worcestershire sauce). Gently shape into 1-inch balls. Melt shortening in large skillet. Brown meat balls. Remove meat balls from skillet. Pour off fat. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted. Add meat balls and stir well and until completely coated. Simmer uncovered for 30 minutes.
Partially defrost lemonade and strawberries. Pour chilled ginger ale over. Make frozen mold with Hawaiian Punch.
Cook potatoes until soft, not mushy. Peel and cut in half lengthwise. Melt butter in skillet. Add sugar. Add water and bring to boil, then add sweet potatoes. Cook slowly until liquid is thick and the potatoes are brown. Serves 6.
Put eggs in medium sized bowl; beat them well. Add sugar, milk, butter and vanilla. Now add flour and mix well to make a soft dough. Drop from tablespoon on cookie sheet and bake at 350° for about 10 minutes or until golden brown.
Mix and pour in pan. Bake 25 minutes at 350°. Cool and cut in small squares.
Let items sit at room temperature before mixing. Roll into size balls you want. Bake 20 minutes at 350°.
Mix cream cheese and whipped cream. Add dates, pineapple, nuts and vanilla. Mix together and put in refrigerator at least 1 hour before serving.
Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour mixture; shake off excess. Heat about 1/2 inch of oil in large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes.
Mix chicken, vegetables, salt, pepper and cream of mushroom soup. Stir well. Add mixture to frozen pie shell. Top with remaining pie shell. Punch holes with fork in top pie shell. Cook at 350° until golden brown. Or, follow directions on package of frozen pie shells.
Melt chips in double boiler. After melted, stir in nuts and noodles. Drop by teaspoonful on wax paper and let harden.
In a large bowl, dissolve yeast in warm water with 1 teaspoon of sugar. Add milk, butter, salt, remaining sugar, eggs and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes, adding additional flour as needed. Place in a greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour. Punch down; shape into rolls of desired size. Place in greased pans and let rise until doubled. Bake at 350° for 20 to 25 minutes or until golden brown.
Boil rabbit until tender in water with salt and onion. Put in baking container and bake until brown. Sprinkle with pepper.
Put green beans in greased baking dish. Mix milk with mushroom soup and pour over beans. Top with crushed chips. Bake at 375° for 30 minutes.
Prepare pan with margarine and 1/4 cup flour. Melt 1/2 cup margarine on low in saucepan. Add the 1/2 cup brown sugar and the 1 cup flour. Stir until mixed. Dump mixture into a 9 x 6-inch pan. Press the mixture evenly over the bottom and sides of the pan like a crust. Bake at 350° for 15 minutes.
Mix dry ingredients. Add oil and water and mix well. Stir in raisins. Spread in well greased skillet. Cover and cook slowly on back of grill over hot coals. Or bake in preheated oven at 350 for 25 to 30 minutes.
Cook carrots about 15 minutes.	Drain.	Combine other ingredients and cook until thickened. Heat carrots with thickened mixture.
Combine milk, tapioca, egg yolk and salt. Mix well. Let stand 5 minutes. Microwave on High for 8 to 10 minutes or until boiling. Stir once during preparation. Let cool, covered, 5 to 10 minutes.
On square of foil, place chicken breast rib side up. Fill hollow where ribs are with potatoes, carrots, onion, salt and pepper. Put tablespoon margarine on top. Close foil wrap. Bake at 350° for 1 hour and 20 minutes.
In a medium bowl, combine cheese, eggs, bread crumbs, parsley, salt and pepper. Place about 1 tablespoon of cheese mixture in the center of each chicken breast. Roll and secure with toothpicks. In a large skillet, thoroughly brown chicken on all sides in hot oil; drain off fat. Pour spaghetti sauce over chicken. Bake about 45 minutes at 350°.
In a blender, blend garlic, onions and soy sauce. Add the next 4 ingredients and blend. Remove from blender and add sesame seed, green onions (to taste) and vinegar. Pour sauce over meat and mix well. Let the meat soak overnight in a covered bowl in the refrigerator. Cook the next day in the crock-pot 1 hour on high and 2 to 3 hours on low. Serve over rice.
Brown ground beef with onions. Drain. Add remaining ingredients. Simmer until mixture is desired consistency.
Put pie mix in dish. Sprinkle dry cake mix on top of this. Sprinkle on pecans, then pour melted butter. Bake at 350° for 40 minutes. Serve topped with whipped cream or ice cream.
Melt cream cheese in a double boiler. Mix in sugar, nuts and vanilla. Drop immediately by spoonfuls on wax paper. Yields 3 to 4 dozen.
Place tomato slices on a baking sheet. In a small bowl, combine butter, Blue cheese, Parmesan cheese and parsley with a fork until well blended. Add enough crumbs to make a crumbly dough. Divide evenly among tomato slices and press to form a "crust" on each. Broil until topping is brown and bubbly and tomatoes are heated through. Serves 6.
In a bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 13 x 9-inch baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes. Separate biscuits; cut each in half. Arrange, cut side down over hot chicken mixture. In a bowl combine remaining ingredients and pour over biscuits. Bake uncovered, 20 minutes longer or until golden brown. Yield: 6 - 8 servings.
Mix all ingredients and put into an 8 x 8-inch or 9 x 9-inch baking dish. Bake at 350° for 1 hour.
Preheat oven to 350°. Beat eggs in a bowl. Add 2 Tbsp. parsley, bread crumbs, broth, garlic, salt, tarragon, mustard and pepper. Beat well. Mix in ground beef. Set aside.
Cream vegetable oil, oleo and both sugars. Add flour and eggs. Sift dry ingredients. Stir and blend. Roll balls, marble size, into granulated sugar and press with glass. Bake about 12 minutes at 375°.
Heat oven to 350°. Grease and lightly flour 10 x 15-inch pan. In large mixing bowl, beat flour, sugar, eggs and syrup until smooth. Pour into prepared pan and bake 25 to 30 minutes (until top springs back when lightly touched) or cake starts to pull away from sides of pan. Cool completely in pan.
Layer in order. Bake until bubbly at 350° or microwave on High until bubbly.
Mix together hamburger, 1/4 c ketchup, salt, pepper water, onion soup mix, bread crumbs, and egg.
Dissolve yeast in water. Add sugar, salt, shortening, egg, and 1 cup flour. Beat well until smooth. Add remaining flour, a little at a time, and beat well. Grease muffin pan. Fill each muffin half full. Let rise in warm place, free from drafts for about 30 - 40 minutes. Bake at 350° for 18 - 20 minutes.
Beat sugar and Crisco until light. Add eggs. Beat well. Add orange juice, pumpkin and milk.
Heat milk until scalding; remove from heat. Add potatoes and margarine to melt. Add sugar and salt. Sprinkle yeast over mixture while warm. Let set 10 minutes. Add sifted 6 to 7 cups flour. Knead about 10 minutes. Let rise in greased bowl until double. Punch dough down. Pat into walnut size pieces to form cloverleaf rolls in muffin cups. Makes 3 dozen rolls. Let rise again until double. When risen, bake until brown. Put small pat of butter on top of each roll.
Cream shortening and sugar. Add egg, sour milk, soda, baking powder, nutmeg, salt and flour. Roll and cut. Bake 10 minutes at 450 degrees (I bake mine at 300 degrees as my oven is very hot). Add currants or coconut to batter if desired. I make mine plain.
Mix flour and butter; work in cottage cheese. Chill at least 8 hours. (Dough can be kept chilled for several days.) Divide dough into 4 portions. Roll one portion at a time on very well-floured board.
Brown meat in frying pan. Add onion. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 45 minutes*, adding additional water, if necessary. Before serving, add 1 tablespoon cornstarch to a small amount of water and mix into meat to thicken sauce. Serve over hot rice. Makes 4 to 6 servings.
*I just get a cured ham from the grocery; it never weighs 20 pounds and I don't know how old it is.
Mix onion, garlic, parsley, bell pepper, mushrooms and oregano. Add rice; pour into a baking pan. Put sliced eggplant on top of rice mixture. Pour tomato sauce and Mozzarella cheese on top of eggplant. Bake at 350° for 30 to 45 minutes. Sprinkle with Parmesan cheese when done.
Spoon whipped topping evenly into 6 dessert dishes. Using back of spoon, spread whipped topping into the bottom and up sides of each dish. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes or until thickened. Spoon pudding into dishes. Makes 6 servings.
Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and nuts. Makes 4 servings.
Combine all ingredients, mixing well. Spoon into lightly greased casserole dish (approximately 8 x 8 1/2-inch size). Bake at 350° for 20 minutes. Dip should be brown on sides and bottom, makes 2 cups. Serve warm. Good with wheat crackers or vegetables.
Preheat oven to 350°. Place ham fat side up in roasting pan. Pour all but 2 tablespoons of the beer on top of ham. Bake until cooked through, about 1 hour, basting occasionally with pan juices.
Mix all ingredients well by hand. Roll into small balls and bake at 375° for 10 to 15 minutes.
Preheat oven to 350°. Butter a 1 1/2-quart casserole dish. Season rice with salt and pepper. Combine sour cream, salt and chiles. Place a layer of rice, cover with a layer of the sour cream mixture and top with strips of cheese. Repeat, making 2 or 3 layers and ending with rice on top. Bake for 40 to 45 minutes or until heated through. Sprinkle with grated Cheddar cheese and return to oven until cheese is melted. Serves 6.
Lightly grease 9 x 13-inch	pan. Separate crescent dough into 2 large rectangles. Press rectangles over bottom and 1/2-inch up sides of pan to form crust; seal perforations. Bake crust at 375° for 5 minutes. In a medium bowl, combine remaining ingredients. Pour over partially baked crust. Bake at 375° for 18 to 22 minutes until golden brown. Cool. Cut into bars. Makes 2 dozen.
Cream butter and sugar. Combine dry ingredients. Mix alternately with milk and eggs. Add 1 teaspoon vanilla. Add 1 teaspoon almond flavor. Add 1 cup nuts. Bake in well-greased tube pan for 1 hour or until done.
Put Oreos in blender to crush and set aside. Cream together the cream cheese, butter and powdered sugar and set aside. Blend pudding and milk and let it begin to set, then fold in Cool Whip. Blend in sugar and cream cheese mixture.
Drain pineapple; reserve juice. Brown meat in olive oil. Add garlic, onion and peppers; saute. Add reserved juice and remaining ingredients except pineapple. Cover; simmer 1 1/2 hours. Add pineapple and heat thoroughly. Serves 4 to 6.
Cook squash in salted water just until tender. Drain. Melt margarine and mix with stuffing mix; pat into bottom of casserole, reserving 1 1/2 cups for topping.
Mix everything except the flour tortillas together and heat thoroughly. Place mixture in flour tortillas and enjoy. Serves 4.
Melt butter in pan and pour into a baking dish. Follow with graham cracker crumbs and spread evenly. Pour Eagle Brand milk evenly over crumbs. Follow with coconut, chocolate chips and nuts. Pat ingredients down to make even. Bake at 375° for 10 to 12 minutes or until coconut is browned. Let cool slightly and cut into bars.
Mix everything together and cook until thick, stirring most of the time. Then cool and add as much mayonnaise as necessary and pour over chicken or turkey salad. Make to taste. If dressing is sour, add more sugar or more water (or milk).
Sear ground beef at high temperature in a large pot. Reduce temperature, pour off grease and add corn oil. Add onions. Cook with beef at lower temperature until translucent. Add green peppers. Cook until texture is to your taste. Add canned tomatoes and can of beans. Add from second can of beans to your own desired amount. Rinse tomato and bean cans with one or two ounces of water; add to pot. Add teaspoon of bouillon powder; stir well. Add chili powder to taste. Add one or two shakes of garlic powder or one or two cloves of fresh garlic cloves. Stir well and simmer 15 or 20 minutes.
Melt margarine, oil, water and cocoa in saucepan. In mixing bowl, put sugar and flour. Add melted ingredients, then add buttermilk, eggs and vanilla.
Preheat oven to 375°. Wash potatoes, leaving peeling on. Cut in quarters. Roll in cheese, flour, salt and pepper mixture. Place in a 9 x 13 x 2-inch casserole. Melt butter and add to potatoes. Bake at 375° for 20 minutes. Turn potatoes and bake 20 minutes or more until tender. Yields 8 servings.
Put in large jar with lid; press down so sauerkraut is covered with the liquid. Let set in refrigerator 24 hours. Good on burgers.
Mix shortening, brown sugar and granulated sugar. Beat in vanilla and eggs. In another bowl, sift flour, baking soda and salt. Add dry ingredients to the sugar egg mixture. Blend well. Stir in 1/2 cup of M&M's (save remaining for decoration). Drop rounded teaspoonfuls on cookie sheet. Bake at 375° for about 10 minutes or until golden brown.
Cook or heat the beets. Boil together the remaining ingredients until thick and clear. Add some butter or margarine about the size of a walnut. Add the beets and mix.
Mix all ingredients together in casserole dish. Top with bread crumbs. Bake for 35 minutes at 375°.
Melt margarine in bottom of large Pyrex dish. Mix all ingredients except potatoes. Make layers with potatoes and other ingredients. Bake at 325° for 1 1/2 to 2 hours covered with foil.
Brown hamburger, onion and celery. Place Tater Tots in bottom of casserole. Pour hamburger mix on top of Tater Tots. Pour creamed corn on top and bake for 1 hour at 350°.
Boil potato with jacket on until well done. Peel and mash while hot (do not add anything extra to potato). Add margarine and gradually add sugar until all mixed. Roll out mixture very thin (1/8 inch) and spread peanut butter over all. Roll up like a jelly roll. Wrap in plastic wrap and refrigerate at least 2 hours. Slice in 1/4 inch slices.
Combine first 3 ingredients and spread over cooled crust. Spread Cool Whip on top of filling. Refrigerate.
Spread	apple pie filling in long buttered pan and sprinkle with cinnamon. Cook white sugar, flour, salt, water and butter. Pour over apples and top with flour, rolled oats, salt, brown sugar and Crisco. Mix together and sprinkle on top. Bake in moderate oven 35 minutes.
Put oats in ungreased 9 x 13-inch pan. Bake 10 minutes. Remove. Stir in nuts, coconut, wheat germ and powdered milk. In separate bowl, combine honey, oil and vanilla. Stir everything together. Bake 10 to 15 minutes. Stir everything 3 to 5 minutes. Cook until golden.
Go to deli, buy potato salad. Put in pretty bowl. Slice hard-boiled eggs over top and garnish with parsley.
Layer drained artichoke hearts in a 9 x 13-inch casserole dish. Layer drained spinach next. Blend cream cheese, mayonnaise and margarine until light and fluffy. Gradually beat in milk. Spread over top of spinach. Sprinkle with pepper and grated cheese. Bake at 375° for 40 minutes.
Cook rice according to package. To rice, add butter, corn, onions and soup. Mix well. Bake at 350° for 20 minutes. Remove and add grated cheese to top. Bake until cheese is melted.
Preheat oven to 400°. Combine buttermilk, baking mix and water to make a dough. Add sausage, cheese and pepper to dough.
Cook together until thick eggs, sugar, butter and vinegar. Add 2 cups pineapple, 2 oranges, 2 cups white grapes or cherries and 1 cup marshmallows. Fold in 1 cup whipped cream and let stand 24 hours.
Toast coconut with margarine in a skillet on low heat until golden brown. Pat into pie plate to form crust. Cool in refrigerator. Mix pudding mix with milk. Add marshmallows and 1/2 Cool Whip. Slice bananas in cooled coconut shell. Cover with pudding, then top with Cool Whip.
Melt in double boiler the caramels and 1/3 cup of milk until very thin. Keep hot. Mix cake mix and butter and then mix in 1/3 cup milk. Take half and press into bottom of a 9 x 13-inch cake pan. Bake at 350° for 6 minutes.
Beat egg yolk. Add oleo, salt, 1/4 cup milk and flour. Add the other 1/4 cup milk. Beat egg white and fold into batter.
Roll chicken and wrap 1/2 slice bacon around and anchor with toothpick. Arrange in a 9 x 13-inch pan. Spoon cream of celery and chicken soup and sour cream over chicken. Bake at 300° for 1 1/2 hours, covered. Uncover and bake at 350° for 20 to 30 minutes.
Beat sugar and butter until light and creamy. Beat in egg and marmalade. Mix flour and baking powder, add to butter and egg mixture. If mixture is too dry, add a little more marmalade. Drop the batter from a teaspoon about 2-inches apart on a greased sheet. Bake the cookies in 375° oven for about 8 minutes. Makes 3 dozen cookies.
Cut fruit and nuts in large pieces. Sift together flour, soda, salt and cinnamon. Scatter half cup of dry ingredients over fruit and nuts. Cream shortening; add sugar gradually, creaming until mixture is light and fluffy. Beat in eggs. To creamed mixture add fruit and nuts and remaining dry ingredients. Mix well. Drop from teaspoon onto greased baking sheet. Bake at 350° for 10 minutes. Remove from oven and cool slightly. Makes 150. Will keep well for several weeks or may be frozen.
Parboil peppers for 5 minutes, and cool. Mix raw rice and uncooked ground chuck with chopped onion and add 1/4 to 1/2 cup catsup, stuff into pepper shells and put into baking dish. Cover with mixture of the tomato soup, water and the remaining catsup. Bake at 350° for 1 1/2 to 2 hours.
Put all the ingredients in bowl. Add one 8 ounce bottle Kraft coleslaw dressing. Mix. Ready to eat. (Can add crisp fried bacon, crumbled.)
Combine all ingredients and serve as a dip for raw vegetables. Can be used with fruits, grapes and apple slices.
Combine apple cider, cranberry juice, brown sugar, lemon peel, cinnamon sticks and cloves in saucepan. Mix well. Simmer for 30 minutes. Remove cinnamon sticks. Pour into cups. Makes 12 servings.
Cook spaghetti according to box directions. Drain. Put spaghetti into a large bowl. Add butter and eggs. Mix well. The hot spaghetti will cook the eggs. Add bacon, pepper and Parmesan cheese. Mix well. Serve hot. Serves 6.
Heat the corn and milk, then stir in the egg. Now, add the rest of the ingredients except for the buttered crumbs. Mix well. Pour in a dish; add buttered crumbs and bake at 350° for 30 minutes.
Brown hamburger or ground turkey. Drain. Add the onion. Add everything else. Add the water. Cook on low fire. Cook for 3 hours.
Place the deer in a roast pan with an onion (sliced or whole). Salt and pepper. Fill the pan with water to cover meat. Cook for 3 hours at 350°. Place the potatoes and carrots around the roast and cook 1 hour longer. Drain the broth off the roast into a saucepan. Mix about 3/4 cup flour with hot water in a jar. Shake well until lumps are gone. Pour the flour mixture into the broth, stirring constantly. Now, heat the broth up, stirring constantly, until desired thickness. You may need more flour, depending how thick you like your gravy. Just remember the secret to no lump gravy is shaking the flour and hot water in a jar, then stirring into broth; last, heating and constantly stirring until thick.
Preheat oven to 350°. Grease 13 x 9-inch pan.
Dissolve jello in 3/4 cup boiling water. Put jello, milk and sweetener in blender. Blend 30 seconds. Refrigerate until partially set. Blend again for 30 to 45 seconds. Pour into an 8 x 8-inch dish or 4 small bowls. Refrigerate.
Combine all ingredients. Put into a 1-quart casserole dish and bake at 400° for 30 minutes. Serves 6.
Spray 13 x 9-inch pan with Pam. Line bottom with bread slices. Put sausage over bread. Mix eggs, milk, cheese and salt and pepper to taste. Pour over sausage. Cover and refrigerate overnight. Bake at 350° until eggs are done.
Boil kielbasa for 5 minutes. In a plastic bowl, place water, butter and entire box of brown sugar. Microwave for 2 minutes or until mixture is melted. Stir in 2 tablespoons of mustard until smooth. Taste and add more mustard if desired. Slice kielbasa into bite size pieces. In a large dish, combine sauce and kielbasa and serve. Serves 8 to 10.
Preheat oven to 350°. Grease 9 x 9 x 2-inch baking pan with shortening. Melt the butter and chocolate in a large saucepan over low heat. Remove the saucepan from the heat. Stir in the sugar, flour, baking powder, vanilla and nuts. Add eggs and beat well with a beater.
Place butter in a 13 x 9-inch baking pan. Bake at 350° until melted. Tilt pan to coat evenly with butter. Remove from oven. Sprinkle Kavli crumbs over butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients in the order listed. Press down firmly. Bake for 25 minutes, or until lightly browned. Cool on wire rack in pan. When completely cool, cut into bars. Makes 24 bars.
Mix and pat evenly in bottom of a 13 x 9 x 2 inch pan sprayed with Pam. Bake 15 minutes or until golden brown at 350 degrees. Cool completely.
Cut up strawberries and mix with glaze. Then take the angel food cake and break up and put in a punch bowl.
Mix in large bowl. Roll into balls. Place meatballs in a large pot of boiling water. Cook until meatballs float to the top.
Preheat oven to 350°. In a large mixing bowl, mix flour, brown sugar, sugar, cinnamon, salt and oil. Remove 1/2 cup of flour mixture to use as topping and mix with pecans and set aside.
Heat milk and chocolate chips together. After mixture is hot and melted, add remaining ingredients. Drop onto wax paper and let set up in refrigerator.
Pare the potatoes. Cut into quarters. Cover with water. Add onion and garlic. Bring to a boil. Cover and simmer about 20 minutes or until just tender, not mushy. Drain (save potato water for soup). Mash potatoes. Add butter, milk, eggs and black pepper. Whip until fluffy. Stir in salami, cheese and green onions. Spoon into a buttered ovenproof dish. Sprinkle with Parmesan cheese. Heat under a broiler until crusty or at 450° for 5 minutes. Makes 4 servings.
Mix first 9 ingredients and make into meatballs. Brown in oven until done.
Cook noodles separately. Follow package directions. Cook hamburger; drain. Add remaining ingredients to hamburger. Cook slowly until blended well. Alternate layers of noodles, sauce and cheese in baking dish. Bake 20 minutes or until cheese is melted through and through at 350°.
Layer bananas and vanilla wafers in a large casserole dish. Combine pudding, Cool Whip, Eagle Brand milk and milk. Blend with mixer for 5 minutes, then pour mixture over bananas and wafers; chill.
Melt butter and cocoa together in microwave for 2 minutes on High power. Stir all ingredients together with wire whip. Put in about a 9 x 13-inch casserole microwave dish. Cook on 50% power for 9 minutes; rotate at 4 minutes. Then cook on High power for 5 minutes. Put marshmallows over top and melt on top the last few seconds of cooking.
Beat egg whites until frothy. Add water and beat again. Add sugar, baking powder and vanilla. Beat again. Add crackers and walnuts. Stir. Grease a 9-inch pie plate. Pour mixture in plate. Bake in oven at 350° for 20 to 25 minutes. When cool, refrigerate. Add whipped cream before serving.