HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Pour into a loaf pan and bake at 350° for one hour or until top springs back.
Add all other ingredients to whipped cream cheese. Bake in small casserole for 30 minutes at 350°. Sprinkle with paprika. Serve hot with crackers. Makes 1 1/2 cups.
Cook peanuts, sugar and white syrup for 3 1/2 minutes on Full Power. Stir. Cook 3 1/2 minutes on Full Power. Add butter; stir. Cook 2 minutes. Add baking soda. Add vanilla. Spread on cookie sheet and let harden.
Best if you use a glass bowl. Clean and tear spinach. Layer with bacon and egg. Sprinkle salt, pepper and sugar on egg. Clean and tear lettuce. Layer on egg. Layer peas and onion on lettuce. Sprinkle salt, pepper and sugar on onion. Mix sour cream and mayo; spread on the onion layer. Sprinkle with your favorite cheese. Refrigerate overnight. Mix well before serving. Enjoy!
Combine first 4 ingredients; mix well. Spread on each muffin half; sprinkle with paprika. Cut each muffin half into quarters. Broil 3 minutes or until light brown.
Drain peas; pour into mixing bowl. Grate eggs and cheese over peas. Add salt and pepper to taste. Stir well with a fork so the peas won't get mashed. Add 1 to 2 tablespoons salad dressing or mayonnaise, if desired.
Combine sugar, butter and evaporated milk in electric skillet. Set thermostat to 280°. Bring mixture to boil. Boil for 5 minutes, stirring constantly. Turn off skillet. Add marshmallows, peanut butter and vanilla; stir until melted and blended. Pour into 8-inch square pan. Cool candy before cutting. Makes 2 pounds.
Cook prunes until tender. Mix marshmallows into prunes while hot. Add	crackers and nuts; place in container. Sprinkle crumbs on top of loaf; let cool and slice.
Combine sugar, syrup and water in dish. Cook in microwave on high for 16 minutes. Remove from heat and cool slightly. Pour slowly over egg whites, beating constantly. Continue beating until mixture becomes very stiff and loses its gloss. Add vanilla and nuts. Drop by spoonfuls on wax paper.
Pour water over Jell-O. Mix and set to cool. Add remaining ingredients. Pour all into a 9 x 12-inch pan, which has onion flakes on bottom.
Beat egg and sugar well. Mix in all remaining ingredients. Spread mixture in ungreased pie plate or similar pan. Bake at 350° for 30 minutes.
Shake beef cubes with flour in bag until cubes are well coated. Brown in shortening in 10-inch skillet. Combine tomato juice with sugar, salt, sweet basil, pepper, Worcestershire sauce and vinegar. Add to browned meat; add onion and bay leaf. Cover and simmer 2 hours until meat is tender and liquid cooks down to gravy consistency. Serve over hot rice.
Mix all ingredients. Pour into 10-inch pie plate. Bake at 350° for 30 to 40 minutes. Sprinkle with nutmeg, if desired.
Cook macaroni according to directions. Drain. Combine soup, mayonnaise, mushroom juice and pimiento juice. Toss macaroni with onion, green pepper, mushrooms and pimiento. Arrange in two layers with cheese in the middle. Pour sauce over and top with bread crumbs. Bake in a buttered casserole at 350° for 20 to 30 minutes. Serves 8 to 10.
In a skillet, brown ground beef with taco seasoning; drain meat. Let meat cool. Add Doritos. Mix and toss with other ingredients, except dressing. Pour dressing over and toss.
Melt the margarine and cocoa in large saucepan. Add sugar and eggs. Next, add flour and nuts. Mix well. Pour into pan, 13 x 9 x 2-inch. Bake at 325° for 25 to 35 minutes. While hot, cover top of cake with marshmallows. Put Chocolate Icing on top.
Combine all ingredients. Mix well. Place in a 1 1/2-quart casserole dish. Bake at 350° for 45 minutes.
In a large bowl, stir together condensed milk and lemonade, using a mixer on medium speed. Add remaining ingredients and stir by hand until well coated. Store in an airtight container in refrigerator.
Mix first 3 ingredients and place on warm unit on stove for about 1 1/2 hours. When ready to serve, add orange juice and lemon juice. Serve in punch cup with a stick of cinnamon. Yields 25 servings.
Slice potatoes about 1/4-inch thick. Arrange potato and onion slices in microwave-safe bowl, placing the smaller pieces in the center. Stir together the water and barbecue sauce. Pour over vegetables. Cover with waxed paper. Cook on 100% power for 10 to 12 minutes or until potatoes and onions are tender. Makes 4 servings, 112 calories per serving.
Mix all ingredients. Spread mixture on slices of Buddig beef. Roll and freeze. While frozen, cut into 1/3. Return to freezer until ready to serve.
Slice potatoes and onions. Place a layer of potatoes, then a layer of onions. Continue alternating layers until desired amount is needed. Lay the pork chops on the top layer. Spread cream of chicken soup directly from can over top of pork chops. Cook for 1 hour at 400°. (Preheat oven.)
Scrape or peel carrots. Cook in a small amount of water until tender, but not soft, about 15 minutes. Remove from water. Place in a greased baking pan. Mix honey and orange juice, pour over carrots. Bake 15 minutes in moderate oven at 350°. Sprinkle with parsley. Serves 6.
Mix raisins in bowl. Cover with boiling water; let stand for 5 minutes. Drain well. Mix raisins, pecans, carrots and sugar. Cover and chill. Just before serving, blend in salad dressing.
Prepare angel food cake mix as directed. Beat heavy cream. Add powdered sugar, vanilla and 1/2 cup whipped cream. Add Ricotta cheese and chocolate chips. Tunnel cake; fill in the filling. Top with whipped cream and cherries.
Place peanut butter, chocolate syrup and milk in blender and blend. Add ice cream and blend again. Pour into glass.
Cream the sugar and butter. Add egg yolk. Beat well. Add flour which has been sifted with cinnamon. With hand, knead dough in bowl until mixture holds together. Spread dough on ungreased cookie sheet into a 14 x 9-inch rectangle. (You can roll the dough gently with a floured rolling pin.) Beat egg white slightly. Brush onto cookie dough. Sprinkle with nuts. Bake at 275° for 30 to 40 minutes until lightly browned. As soon as cookie sheet is removed from oven, cut rectangle lengthwise into 3 strips, then cut each strip crosswise into 1 inch wide pieces. Remove to wire rack to cool. Makes 42 cookies.
Cook pasta according to package directions; drain. Preheat oven to 350°. In medium nonstick skillet, cook and stir beef over medium high heat until browned. Remove from heat; pour off drippings. Stir in spaghetti sauce, soup, pepper and seasoning. In greased 4-quart baking dish, combine pasta, sauce mixture and 2 cups of the cheese. Sprinkle remaining 1 cup cheese on top. Bake for 40 minutes or until heated through.
Sift together the dry ingredients. Combine the milk and molasses. Add the liquid ingredients to the dry ingredients and beat until smooth. Pour into a well-greased 2-quart steam mold, cover and place on a rack in a deep kettle that has a close fitting lid. Pour enough boiling water into the kettle to come about halfway up the mold. Cover the kettle and steam the mold for 3 hours. Remove the mold from the kettle and let stand 20 minutes. Remove the cover and let stand 10 minutes longer. Loosen the edges with spatula; invert onto plate. Let stand until bread unmolds. Serve with lots of butter.
Preheat oven to 350°. Mix honey, soy sauce, teriyaki sauce, ginger, water and garlic in small mixing bowl. Stir until all ingredients are well blended.
Mix all ingredients except cheese and cornflakes. Turn into shallow buttered casserole dish. Combine cheese and cornflakes and spread on top. Bake uncovered at 375° for 20 minutes.
Mix well. Fold into package #1. Bake at 350° for 55 minutes.
Mix together the cheese, mayonnaise, onion, salt, Worcestershire sauce and Tabasco sauce. Blend well and spread over a 12 inch platter. Refrigerate until set, about 2 or 3 hours. Then spread the cocktail sauce over the first mixture. Spread the drained shrimp on top and sprinkle with parsley. Chill well. Serve with assorted crackers.
Brown beef in skillet with onion. Cook macaroni as directed. When done, add to beef. Add tomato soup. Simmer about 10 minutes.
Peel and slice apples into buttered electric skillet. Sprinkle with 1/2 cup sugar, 1/4 cup water and cinnamon. Combine remaining 1/2 cup sugar with softened butter. Add and combine remaining ingredients in given order to make cake batter of pouring consistency. Pour over apples. Do not stir. Bake, covered, at 225° for 30 to 35 minutes.
In small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to boiling over medium heat, stirring constantly. Cook and stir 2 minutes more. Remove from heat; cool 5 minutes. Stir in evaporated milk. Serve warm over crepes, pancakes or waffles. Makes 1 2/3 cups syrup.
Check crab meat and remove any cartilage. On 4 plates, arrange the lettuce leaves. Place 4 ounces of crab meat in the center of lettuce. Place 4 slices of tomato and egg around the crab meat. Pour over 2 tablespoons of sauce. Garnish with the olives. Serve remaining sauce separately. Serves 4.
Melt butter in casserole dish or 9 x 9-inch pan. Cool. Dump remainder of ingredients into the butter. Do not stir. Drop the fruit into the mixture. Do not stir. Bake at 350° for 1 hour.
Mix sugar, vinegar, salt, celery seed, mustard seed and pepper sauce in a 1 1/2-quart casserole. Microwave, uncovered, on High for 2 to 3 minutes or until boiling. Stir. Stir in remaining ingredients. Cover and refrigerate at least 2 days to blend flavors.
Dissolve the gelatin in 2 cups hot water. Add orange juice; chill until partly thickened. Add mandarin oranges (drained) and crushed pineapple (drained). Chill until set in a 12 x 18-inch dish.
Make syrup from the first 5 ingredients and chill. When ready to serve, combine the last 3 ingredients and the syrup in a punch bowl.
Mix first 4 ingredients well and fold in 5 to 8 ounces Cool Whip. Add a can of peach slices, if desired.
Layer ice cream sandwiches in bottom of 9 x 13-inch pan. Spoon Kahlua over ice cream; let soak in. Spread Cool Whip on top. Brown almonds in margarine; they burn easily. Stir constantly. Drain on paper towels. Sprinkle on top of Cool Whip. Freeze until ready to serve.
Prepare cake as directed on package; pour half of the mixture into a 9 x 13-inch greased cake pan. Bake at 350° for 15 minutes.
Put apples in a glass bowl with lemon juice and microwave on High, 4 to 5 minutes, until soft. Add cinnamon and microwave on High 1 minute more.
Combine pineapple, carrots, apple and walnuts and add jello. Let marinate overnight.
Brown sausage and drain or cook bacon until crisp and crumble. Mix all ingredients together. Pour into a greased 9 x 13-inch pan or dish. Make this the night before serving and refrigerate. Bake at 350° for 45 minutes to 1 hour.
Sift sugar, flour and salt together; add to egg yolks. Add milk and cook over boiling water until thickened. Add vanilla and butter. Cool. Add nut meats and pour into crumb shell. Spread with meringue; bake as directed.
In large crock-pot, add tomato sauce, stewed tomatoes and finely grated zucchini on high. Chop onion and bell pepper. Rinse mushrooms, then saut in large skillet with butter, stirring until cooked. Drain and add to crock-pot. Add minced garlic, oregano, salt and pepper to taste. Now saut meat until cooked, drain and add to crock-pot. Stir together and turn crock-pot to low and simmer 1 to 4 hours. Boil water and cook spaghetti noodles for 10 minutes. Serve sauce over noodles with salad and garlic French bread.
Add Jell-O to boiling water and stir until Jell-O is completely dissolved. Add vodka, liqueur and cranberry juice. Stir well. Pour into little plastic cups and leave in refrigerator overnight. When ready to serve, squirt a little whipped cream on top. How to eat a Jell-O shot: Put plastic cup in mouth; close mouth enough to let tongue go around the inside rim to loosen the Jell-O from the cup. Down it in one swallow.
Use 9 x 13-inch pan. Butter or Pam the pan. Place one layer of bread down. Arrange half the ham and cheeses. Repeat another layer of bread and rest of ham and cheeses. Combine eggs, seasonings and milk. Beat slightly with a fork. Pour over the layers. Cover and refrigerate overnight.
Cook pasta according to package directions; drain and set aside. Break up the sausage into a frying pan and brown to cook out the fats, being sure to break up the pieces as they cook; drain. Prepare a medium white sauce by melting the butter in a saucepan. Add the flour to the butter, blending into a pasty substance. Add about 1/2 cup of the milk and blend well; add the remaining milk and cook over medium heat, stirring constantly, until thickened. Season with salt and pepper. Take off heat source and add the cheeses to the sauce and stir until melted.
In a large skillet, saute onion in salad oil until light brown. Add celery and beef. Cook until beef has lost its red color. Add tomato puree, catsup, tomatoes, salt and pepper. Simmer, uncovered, for at least 30 minutes to blend flavors. Just before serving, split hamburger rolls and toast.
Pour oil in bottom of skillet and arrange meat on it. Sprinkle the rice over the meat. Add remaining ingredients to the boiling water and pour over all. Cover and simmer for 45 minutes. Allow to stand for 15 minutes before serving. Serves 4.
Heat oil in large frying pan. Coat steak with flour. Brown quickly on both sides. Drain off oil. Add mushroom soup and 1 can of water. Chop onion over top. Add salt and pepper. Simmer with lid on for 1 hour.
Mix eggs, vinegar and sugar together. Cut cheese into mixture. Cook on low heat until cheese melts. Take off heat and add chopped pimientos. Keeps up to 2 weeks in refrigerator.
Preheat oven to 325°. Cream together oil and sugar. Add egg yolks. In a separate bowl, sift together flour, soda and salt. Add buttermilk and lemon flavoring. Mix well and add egg yolks. Beat egg whites until peaks form and fold these into batter. Pour into tube pan that has been sprayed with Pam. Bake 1 hour and 20 minutes. Do not open oven during baking.
Cream the margarine and sugar. Add egg, pumpkin and vanilla and stir, mixing well. Mix dry ingredients and add to mixture. Add nuts or raisins and stir. Drop teaspoon size dough onto ungreased cookie sheet 2 inches apart and bake at 375° for 10 to 12 minutes.
Clean and devein shrimp. Bring water to rolling boil. Add shrimp and continue to simmer for 6 minutes. Remove from heat and cover. Let stand in water for several hours. Refrigerate in some of the caraway water.
Boil potatoes until soft. Peel and mash into large bowl. You will need 1 1/2 cups mashed potatoes.
Beat mayonnaise, egg and egg yolks together. Add grated cheeses, shrimp and tomatoes. In a separate pan, saute onion and green pepper in butter. Add salt and pepper, basil, parsley, chives and garlic. Add sauteed vegetables to mayonnaise and egg mixture. Mix thoroughly and pour into unbaked pie shells. Sprinkle with bread crumbs, melted butter and paprika. Bake at 450° for 10 minutes; reduce heat to 350° and bake 40 to 45 minutes until set. Makes 2 (9-inch) pies.
In saucepan, melt margarine and 30 large marshmallows (do not boil). Add vanilla and green food coloring. Mix well. Add cornflakes and mix until all cornflakes are green. Drop by teaspoon onto waxed paper. Place 1 red cinnamon candy in center of each cookie. Let stand uncovered to dry.
Cover chicken with water; cook until tender. Strain broth. Pull chicken off bones. You can chill broth and remove fat at this point. Cook onions and potatoes in broth until tender. Add tomatoes and chicken. Cook, uncovered, 2 hours. Add corn, butter beans and tomato paste. Cook 1/2 hour. Season to taste. Simmer, covered, on warm heat until desired consistency. Mash with potato masher. Makes about 4 quarts.
Fry meat real slow for a few minutes. Add onions and cook a little longer. Add all other ingredients and cook or simmer for one hour. What is left, cool and freeze to be used later.
Melt slowly on low heat marshmallows, butter and vanilla. Add food coloring after marshmallows are melted. (Stir in coloring.) Remove from heat. Stir in corn flakes or Rice Krispies. Make sure all the corn flakes or Rice Krispies turn green. Empty contents on a tray which has been covered in wax paper. Mold mixture into a circle shape with your hands. If desired, you can add maraschino cherries or small silver ball cake decorations. Refrigerate until firm. Good for Christmas.
Cook all ingredients for 20 minutes.	Puree all then add 1 cup milk. Preheat and serve. You may use canned milk.
Using large plastic bowl with cover or large glass bowl, put ingredients in layers as they are listed. Seal tightly. (You can stretch Saran Wrap tightly over bowl.) Put in refrigerator overnight. Toss just before serving. If you want to use part of this salad, dip straight down and put in another bowl to mix. Be sure to allow at least 12 hours for the topping to get crunchy. Do not skimp on or substitute bacon.
Combine sherry, soy sauce, lemon juice and ginger root. Slice meat (thinly) and marinate with cherries in sherry mixture overnight.
Cream shortening and sugar. Add eggs 1 at a time. Add vanilla to milk; add alternating with sifted dry ingredients to shortening mixture (sift flour, baking powder and salt). Pour batter in greased and floured 9-inch round pans. Bake at 375° for 25 to 30 minutes.
Cut squash in half lengthwise. Remove seeds and fibrous membranes. Place cut side down in 12 x 8 x 2-inch dish. Cover with plastic wrap, turning back one corner to vent. Microwave at High 6 minutes, rotating dish 1/2 turn after 3 minutes. While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt and cinnamon. After squash has cooked 6 minutes, turn cut side up and divide filling among the 4 halves. Re-cover with plastic wrap and microwave at High 6 to 8 minutes, until squash is tender. Remove plastic wrap and let stand 5 minutes until serving.
Layer 1: Put 1/2 cup butter, granulated sugar, unsweetened chocolate and vanilla in top of double boiler and cook over boiling water until well blended. Add egg and cook 5 minutes longer, stirring. Add crumbs, nuts and coconut. Mix with slotted spoon. Press into 9-inch pan. Cool. Chill 15 minutes.
Cream butter, sugar and brown sugar. Add eggs and vanilla. Mix flour, salt, soda, cinnamon and nutmeg; add to creamed mixture. Stir in oats. Add raisins and pecans as desired. Spoon onto cookie sheet and bake at 350° until browned.
Set empty eggshell in egg cup or napkin ring. Draw a face on the eggshell. Place 3 damp cotton balls inside each eggshell. Sprinkle 1/8 teaspoon of alfalfa seeds over cotton balls inside eggshell and keep cotton damp. In two or three days the seeds will begin to sprout. Put in a sunny spot. As the sprouts grow, your child can give the egg friend a "haircut." Sprinkle the clippings on a salad or put in a sandwich. Fun to make 1 for each family member.
In large iron skillet, combine oil, rice and onion. Saute. Add tomatoes, water, chicken broth and cumin. Steam on low heat 15 minutes. Can add chopped jalapenos for hot rice.
Mix the baking powder, soda, pinch of salt and flour. Add the eggs and beat 3 minutes. Add the sugar, 1/2 cup at a time. Add the remaining ingredients. Bake in 3 Pyrex greased Reynolds Wrap lined loaf pans at 350° for 25 to 30 minutes. Cool slightly. Cut in 1/2-inch slices. Cut slices into 3 pieces. Re-bake 10 to 15 minutes. Store 2 to 3 days at room temperature, tightly closed. Serve. Keeps indefinitely. Makes 62.
Combine all ingredients. Beat with eggbeater until thick. This can be used on shiny surfaced paper (freezer wrap works well) or washable surface.
Stir together flour, sugar, baking soda and salt. Cut in shortening until mixture resembles cornmeal. Combine beaten egg, milk and almond extract. Add to flour mixture. Mix well. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Bake in 325° oven for 16 to 18 minutes. May place one almond half on each cookie before baking. Makes 48.
Drain crabmeat. Pour lemon juice over crabmeat. Combine remaining ingredients and add to crabmeat and lemon juice. Put in saucepan and heat at low temperature. Place in a serving bowl and serve with crackers.
Add cut up carrots, celery and potatoes. Season with salt and pepper. Cover and bake 6 hours at 250°.
Mix egg, tomato paste, crumbs, Italian seasoning, garlic and onion powder. Stir in spinach which has been squeezed and dry. Add meat mix well. Bake for 40 minutes, top with catsup and Parmesan cheese, bake 5 - 10 minutes more or until done. Let stand 10 minutes before slicing.
Preheat oven to 350° (325° for glass dishes). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Heat pineapple in its own juice. Add jello mix; let cool. Add buttermilk and Cool Whip.
Bring first 3 ingredients to a rolling boil. Boil for 7 1/2 minutes. Pour over chocolate chips, marshmallow cream, vanilla and salt in a large bowl. Beat well and add 1 1/2 to 3 cups broken nut meats. Drop by teaspoonfuls on wax paper. Enjoy!
Mix the 7 ingredients in order listed first. Mix and sift the flour, salt, soda, nutmeg, cloves and cinnamon and add to the first mixture. Add the pecans. Drop by teaspoons on greased cookie sheets. Bake at 350° for 10 minutes or until brown.
Prepare macaroni dinner according to directions on the box. Set aside to cool. In a large bowl, mix together chopped eggs, peas, pimento, tuna and relish. Add macaroni mix. Then add salt, pepper and salad dressing. Mix well and chill at least 2 hours. Serves 8 (2/3 cup) per lettuce cup. Celery and onions may be added, if desired.
Blend flour, sugar, baking powder and salt; set aside. In a large mixing bowl, combine the All-Bran and the milk; let stand until cereal softens. Blend in the egg and vegetable oil; beat well. Add the flour mixture, stirring only to combine the ingredients. Pour batter into a muffin pan. Bake at 400° for about 20 minutes or until done.
In top of double boiler put brown sugar and butter. Break and scatter over this the white bread. Sprinkle over this the cinnamon, nutmeg and raisins.
Butter an 8-inch square pan. In saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt and blend. Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7 x 5-inch loaf pan.
Mix and bake all ingredients except berries until thick and clear. Place strawberries into baked and cooled pie shell. After boiled mixture has cooled, pour over berries. Place in refrigerator. Add Cool Whip when ready to serve. Makes 1 pie.
Mix the first 6 ingredients in a bowl. Add onion, bell pepper, tomatoes and as many cucumbers it takes to fill the bowl. Cover and refrigerate. Will keep for approximately one week or more.
Brown stew beef in fat. Add salt, pepper, chopped onion, tomatoes, water and bay leaf. Bring to a boil and simmer 1 1/2 hours. Add carrots and macaroni. Simmer 30 minutes, then add corn and any cooked vegetables you desire. Do not drain vegetables; juices are used in broth.
Spread mustard over top and sides of roast. Sprinkle with thyme leaves. Place roast on rack in baking pan. Cover tightly with bacon slices, wrapping them around meat. Bake meat at 325° until a meat thermometer registers 160°. Cook for 1 3/4 hours. Check for doneness with a fork. Add onions 40 minutes before roast is expected to be ready. Garnish with cherry tomatoes or tomato wedges.
Mix water, yeast and 2 cups flour and let raise about 1/2 hour. Place in bowl and mix 6 cups flour, shortening, salt, sugar and cream. Add yeast mixture and knead well. Let raise 1/2 hour. Roll in 1/2-inch diameter strings and shape into figure eights. Glaze top with beaten egg and bake at 400° until golden brown.