HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1-quart microwave-safe bowl, combine chocolate chips, sweetened condensed milk and salt. Cook on High for 3 minutes, or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store, loosely covered, at room temperature. Yields about 2 pounds.
Brown meat with onion and garlic. While browning, put noodles on in plenty of water with 1 tablespoon Wesson oil and 1 tablespoon salt. Drain noodles and drain meat. Combine all ingredients and put in large casserole. Before baking, sprinkle 1/2 cup evaporated milk and grated cheese over top. Bake in 350° oven for approximately 45 minutes.
Mix creamy buttermilk Ranch and cucumber Ranch together until creamy. Layer the lettuce and the 2 jars of bacon bits in bottom of casserole. Add the other vegetables and then top with tomatoes (optional). Mix the 2 cheeses and top the salad with cheese.
Combine ingredients and stir well. Pour in pie crusts and refrigerate approximately 12 hours. Makes 2 pies.
Spread the coconut on a sheet of waxed paper. Mix everything else together in a medium bowl. Roll a spoonful of the mixture into the coconut. Chill for 1 hour. Stomp around like a thunder-lizard while you eat them!
Pull wax covering from cheese. If using mustard, spread thin layer over cheese. Open rolls, do not separate. Make 2 rectangles from rolls. Place cheese in center of one rectangle and wrap the rolls around the cheese. Wrap remaining rolls around cheese, completely covering and sealing seams. Bake at 375° for 20 minutes, or longer if dough does not appear done. Serve with fruit (apples, pears, grapes, etc.).
Cream butter, shortening, sugar and brown sugar. Add flour, Bisquick, eggs, vanilla, milk, soda, chocolate chips and nuts. Bake at 375°.
Mix all together, except potato chips and paprika. Put in greased 9 x 12 x 2-inch casserole dish. Cover with potato chips; sprinkle with paprika. Bake at 400° for 20 to 25 minutes, or until golden brown. Serves 8 to 10 people.
Place butter, onion, green pepper and celery in 3-quart microwave dish. Cook 5 minutes on High. Stir in rice, water, tomato sauce, tomatoes and chillies. Cover and cook 25 minutes. Let stand, covered, 10 minutes before serving. Makes 6 to 8 servings. Total Cooking Time: 30 minutes.
Cream the cream cheese and peanut butter. Add sugar; mix well. Fold in Cool Whip. Place half of mixture in each pie shell. Chill.
In blender container, place all ingredients; cover. Blend until smooth. Yields about five 6-ounce servings.
Beat eggs lightly. Add sugar gradually, then other ingredients except flour and baking powder. Sift flour with baking powder and add mixture, stirring thoroughly a few minutes. Drop by spoonfuls on a greased cookie sheet. Pat down a little with a spoon, moistened with milk to form a glaze. Bake at 400° for 10 to 20 minutes. Low calorie.
Brown the hamburger meat. Drain it; pour taco sauce into ground beef and let it simmer. Put Doritos on bottom of dish. Pour hamburger meat onto Doritos, then put cheese on top of it and it's ready to serve.
Arrange fruit in large casserole with apple rings on top. Pour Cream Sauce over the fruit. Bake at 350° for 40 to 60 minutes.
Soften cream cheese and cream with powdered sugar. Add Cool Whip and divide between pie shells. Mix both puddings together. Add milk and mix until smooth.	Divide between pie shells. Refrigerate. Easy and delicious.
Heat bacon grease in heavy skillet; add onions, brown and then add the beans and mix well. Cook over low heat for a few minutes. Add all other ingredients, except Cheddar cheese; mix thoroughly and simmer. Gradually add Cheddar cheese. Cook until cheese is melted and blended well with the beans. Correct seasoning as needed. Serve in crisp taco shells as with other tacos, but do not use taco sauce.
Mix and bake in 3 layers at 350° for 25-30 minutes.
Cream together the butter, shortening and sugar. Add eggs, one at a time. In another bowl, mix dry ingredients. Add dry ingredients to other mixture. Add milk and flavorings. Bake at 350° for 1 hour and 20 minutes.
Melt butter and mix with crumbs. Press into bottom of 9 x 13-inch pan. Mix ice cream, milk and pudding together and pour over crumbs. Refrigerate at least 1 hour. Top with Cool Whip before serving.
Place lids on jars and tighten. Heat in water bath up to neck of jar until pickles change color. Heat pickles thoroughly so that jars will seal, but do not overcook! If a jar fails to seal, place another lid on it and reheat.
Mix well by hand. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes.
Soak gelatin in 1/4 cup cold water. Heat soup to boiling point. Dissolve cream cheese thoroughly in soup. Add gelatin and cool. Add mayonnaise, celery, onions and seasonings. When it begins to thicken, pour a layer of mixture into oiled mold, follow with a layer of shrimp and continue until used. Chill. When ready to use, unmold with hot water. Serve with crackers.
Combine sugar and milk and slowly bring to boil. Stir constantly. Boil for 5 minutes. Remove from heat. Add other ingredients. Mix well and pour into an 8-inch square dish. Let cool. Then cut into squares.
Combine first 5 ingredients. Add yeast; mix well. Add eggs, one at a time, beating well. Blend in flour. Dough will be quite stiff. Let rise by placing covered dough in warm place (80° to 90°) for 1/2 hour. Or, tie in tea towel leaving space for rising dough. Place in large bowl and fill with water (75° to 80°). Let stand until dough rises to top of water, about 30 to 45 minutes. Remove from water. Will be soft and moist.
Preheat oven to 450°. Place in roasting pan. Pour ingredients over potatoes. Bake 60 minutes. Garnish with parsley, if desired. Makes 8 servings.
Brown beef with onion and garlic. Chop tomatoes coarsely and add to remaining ingredients. Simmer on top of range for 1 hour or in slow cooker for 2 1/2 hours on medium. (Much better than Shoney's.)
In large saucepan, cook and stir bacon and onions until bacon is crisp and onions tender. Stir in reserved clam juice, potatoes, celery and water. Cook, uncovered, until potatoes are tender, about 10 minutes. Add clams, tomatoes and seasonings. Reheat to boiling. Serves 6.
Spread rice and combined soups and water in 9 x 13-inch pan. Place pieces of raw chicken on top (single layer). Sprinkle with 1/2 package dry onion soup mix. Cover with foil. Bake at 325° for 2 hours. Easy and very good.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper then half of grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low, 8 to 10 hours or on high for 4 hours.
Cook broccoli and drain. Make a sauce using remaining ingredients. Mix with broccoli and pour into greased dish. Sprinkle with bread crumbs. Bake 45 minutes at 350°.
Heat sugar and cocoa over low heat for 1 minute, then add cream and butter. Boil 1 minute. Add vanilla. Good for cake and ice cream.
In a paper bag, add dry ingredients to enough flour to cover the meat, plus 1/3 cup leftover to use for gravy. Add the meat and shake well until completely coated. Brown the meat in Crisco. To the browned meat, add the remaining 1/3 cup seasoned flour mix and 2 1/2 cups water to make the gravy. Add Worcestershire sauce and mushrooms with juice. Simmer 2 to 3 hours.
Brown green pepper, onion and ground beef in melted shortening in heavy frypan. Stir in corn, tomatoes and seasonings. Cover and simmer over low heat for 20 minutes, stirring occasionally. Uncover, stir in macaroni; simmer an additional 10 minutes or until macaroni is tender, stirring occasionally. Yields 4 to 6 servings.
Peel and bake potatoes in a 350 degree oven for an hour or so until just fork tender. Mix all other ingredients in a small saucepan and bring to a boil over medium heat. Boil until it begins to thicken about 1-2 minutes. Cut cooled cooked potatoes up into large chunks. Place pieces in an 8 x 8 baking dish and pour orange juice mixture over the top. Return to the oven for about an hour for flavor to permeate potato.
Combine in saucepan or double boiler the pudding, butter and milk. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat and blend in sugar. Stir in nuts and vanilla. Pour into buttered pan. Refrigerate until hardened.
Cut and cook sausage, pepper and onion together until brown. Cook noodles and drain. Mix noodles and sausage mixture and tomato soup together. Put a layer of noodle mixture, layer of cheese alternately until used up ending up with cheese on top. Bake at 350° for 20 to 25 minutes.
Mix orange Jell-O and crushed pineapple together in pan and heat until Jell-O melts; cool. Stir in buttermilk and place in freezer for 45 minutes. Fold in Cool Whip, celery and nuts. Pour into 9 x 13-inch Pyrex container and refrigerate until time to serve. (Delicious and I hate buttermilk.)
Mix bread crumbs and parsley. Dip chicken pieces into Egg Beaters original, then coat with bread crumb mixture. In skillet, over medium-high heat, cook the garlic in margarine for 1 minute. Add chicken and brown on both sides. Cut half the lemon into thin slices; arrange over chicken. Squeeze juice from remaining lemon half into chicken broth. Pour into skillet. Heat to boil. Reduce heat, cover and simmer 10 minutes or until chicken is tender. Makes 4 servings.
Dissolve jello in juice heated from cherries and pineapple. This is all the liquid. Add coke, cherries (or grapes), pineapple and nuts. Grate frozen cream cheese on top. Place in refrigerator. Serve cold.
Combine first three ingredients on medium speed; blend well. Add egg yolks, vanilla, and almond. Gradually add flour to ingredients and roll into 1-inch balls. Dip balls into 2 reserved egg whites (slightly beaten) and then roll in nuts. Place on greased cookie sheet. Make deep depression in center of each cookie with finger. Add jelly. Bake at 350° for 10 to 12 minutes. Do not overbake. Sprinkle with confectioners sugar. Yields 36 to 40.
Blend mayonnaise, flour, beaten eggs and milk, in blender. Add meat, Swiss cheese and green onions after blending. Blend all together. Pour into Mrs. Smith's 9-inch pie shells. Bake at 350° for 40 to 50 minutes. Check for doneness by inserting knife. Comes out clean when done.
Mix all ingredients thoroughly. If too stiff, add milk to make thinner. Cook in greased pan in medium oven until firm. Break into small pieces; pour stock over it. Add enough chicken stock to make a soft batter. Bake in a 375° oven until brown. May be used for stuffing turkey.
In 10-inch skillet, cook hash browns in margarine until browned, stirring occasionally. Add eggs and ham. Cook over medium-low heat for 9 to 10 minutes, lifting edges to allow uncooked portion to flow underneath. Continue until mixture is almost set. Cover and remove from heat. Let stand 3 to 4 minutes. Cut into wedges.
Mix all ingredients. Pour into baking dish and bake 45 minutes at 400°.
Measure salt and sugar into a large bowl. Scald the milk and mix well with	salt and sugar. Add the water. When cool enough add	yeast.	Let dissolve.	Add the oil and mix. Beat in the egg and half the flour. Beat well. Add remaining flour and beat again. Brush the top with oil. Cover tightly with foil. Refrigerate overnight about 2 hours before baking, shape into rolls on a floured board.	Let rise until light in a warm place. Bake in 425° oven 12 to 15 minutes. Makes good cinnamon rolls.
Dissolve jello in boiling water. Dissolve Kool-Aid in water with sugar; combine. Add juice. Pour all in punch bowl. Add 7-Up. Add sherbet in punch bowl to keep punch chilled when serving.
Melt butter with garlic in frying pan. Saute chicken for about 1 minute in garlic butter. Add lemon juice and cook about 5 minutes longer or until meat is white. Add mushrooms. When everything is cooked, add Parmesan cheese and keep stirring. Add wine. Serve over pasta.
Stir together all ingredients, except use only half of the 7-Up. Freeze in small containers, 1-quart or 1/2-gallon capacity. Thaw 2 to 4 hours before serving. Add the remainder of the 7-Up and stir. Serve while still icy and slushy. The unused portion may be refrozen.
Mix 1/2 cup sugar and 1 teaspoon cinnamon together. Roll biscuits in cinnamon-sugar mixture.
Mix ingredients together. Pour into pie crust. Chill and top with lite Cool Whip.
Sift first 4 ingredients together into a large bowl. Stir in whole wheat flour and wheat germ. In another bowl, beat eggs. Blend milk and oil into beaten eggs. Add milk mixture to the dry ingredients, stirring only until dry ingredients are moistened. Bake in a hot preheated waffle iron until steaming stops. Serve warm with honey-butter. Makes 3 waffles.
Bring sugar and syrup to a boil. Mix in the ingredients. Make balls and mash flat on wax paper.
Heat oil in a large skillet set over medium-high heat. Add the undrained tomatoes, broth, wine, sugar, cayenne and basil. Bring to a boil and add the pasta. Cover and cook at low boil, about 8 to 10 minutes, stirring often, until the pasta has softened. Season with pepper. Garnish each serving with Parmesan cheese.
Mix first 7 ingredients well. Shape into 4 patties. Melt butter in skillet. Cook patties 4 or 5 minutes on each side. Serve on buns. If desired, serve with slice of tomato and lettuce. Yields 4 servings.
Mix dry ingredients. Add oil, water and eggs. Beat and add pumpkin, raisins and nuts. Pour into 2 well-greased loaf pans. Bake at 325° for 1 hour.
Boil the sugar, corn syrup and margarine for 3 minutes exactly. Pour over popcorn that is plain or has gumdrops, peanuts or marshmallows.
Brown sausage and onions in skillet. Add cheeses and stir until slightly melted. Stir in remaining ingredients; mixture will be thick. Pour into buttered 13 x 9 x 2-inch pan; spread evenly. Bake in preheated 400° oven for 25 minutes. Cool 10 minutes. Cut into squares. Can serve with jalapeno jelly.
Melt the margarine and chocolate chips in a double boiler. Beat the 4 egg whites until stiff and add the 3 cups powdered sugar, pinch of salt and vanilla. Stir in the melted chocolate mixture, marshmallows and nuts.
Combine equal amounts of dressing and cream. Serve with crackers or chips or raw vegetables.
Combine all ingredients. Store in airtight container. Stir 6 tablespoons mix in cup of hot water.
Cut Twinkies lengthwise and place in bottom of 9 x 13 in. pan with the filling side up. Mix together Cool Whip, cream cheese and condensed milk. Spread this mixture over the top of the Twinkies. Combine the sliced strawberries and strawberry glaze. Spoon the strawberry mixture on top of the Twinkies. Store in refrigerator.
Mix all ingredients together and place in greased casserole. Put casserole in pan of warm water and bake for 1 hour at 375°.
Combine first five ingredients and mix well. Spread on six slices of bread. Cover with remaining slices and place in greased 9 x 13-inch baking dish. Combine soup and sour cream; spread over top layer of bread. Refrigerate overnight. Bake at 325° for 20 minutes. Add cheese and bake until cheese melts. Serves 12.
Combine beans, onion, catsup and mustard. Pour into large casserole dish. Top with bacon slices. Bake at 350° until bacon is done.
Cream butter and lemon peel. Gradually add sugar, creaming all until light, about 6 minutes at medium speed on electric mixer. Add vanilla and then eggs, one at a time, beating well after each. Sift together dry ingredients. Stir in. Grease bottom only of a 9 x 5 x 3-inch pan. Turn in batter. Bake at 350° for 50 minutes or until done. Cool in pan. Sift confectioners sugar lightly on top.
Start water boiling in a medium saucepan. Add turkey parts, bits of turkey, celery, onion and bell pepper. Let boil for 45 minutes or until vegetables are soft. Remove turkey parts. Crumble cornbread in a large baking pan, then add vegetables and broth (if the mixture is too dry, add water until it's semi-sloshy), then add seasoning and 3 raw eggs. Mix well. Cook at 350° for 1 hour or until top is light brown and dressing is moist. Serves 8.
Allow dough to thaw. Mix pepperoni and cheese and wrap up in dough. Bake at 375° for 18 to 20 minutes.
Use 8 x 12-inch pan. Cut up dates. Add soda to 1 cup boiling water. Mix (little pan). Set aside.
Pour milk into saucepan with cheese; stir constantly until thick. Sprinkle with seasoning salt. Great with chips or vegetables.
Combine Jell-O and hot applesauce; let cool. Add remaining ingredients and mix well (add 7-Up last).
Mix all ingredients together in a large bowl. Chill and serve. Mixture will thicken as it sets.
Combine sugar, flour and cornmeal in a large bowl. Toss lightly with fork to mix. Add eggs, butter, milk, lemon peel and lemon juice. Beat with rotary beater until smooth and thoroughly blended. Pour into pie shell. Bake at 350° for 35 to 45 minutes until top is golden brown.
Sift together all dry ingredients in a large mixing bowl. Add oil, coffee and milk. Mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into 2 greased and floured 9-inch cake pans (or two 8-inch cake pans). Bake at 325° for 25 to 30 minutes.
Cook first 5 ingredients together in skillet over low heat until done. Combine rice, sour cream, cream cheese and onions.
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, egg substitute, oil and pepper in a small bowl. Stir well. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bring chicken stock to a boil; remove from heat. In a separate bowl, beat the eggs well until mixture looks thick. Add the lemon juice "slowly" while beating constantly with a whisk. Pour 1 cup of hot soup into the egg mixture, stirring quickly. Add another cup. Pour the egg mixture into the soup, stirring until well mixed.
Mix all together. Add 1 cup nuts and keep 1 cup to roll ball in. Chill 2 hours. Form ball and roll in nuts. Makes 1 large ball or 2 small ones.
Remove any unpopped kernels. Add peanuts and set aside. In saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil and boil for 5 minutes, stirring occasionally. Turn off heat. Quickly stir in baking soda. Add popcorn gently with caramel. Divide caramel corn between two 9 x 9-inch pans. Place in preheated 250° oven and bake for 1 hour, stirring every 15 minutes. Remove and immediately spread on wax paper to cool.
Wash tomatoes. Cut into thin slices. Cook tomatoes, water and lemon until tomatoes are almost tender. Drain. When the tomato liquid has cooled, add the mixture of sugar, cornstarch and salt. Cook until thickened. Add tomatoes, cinnamon and butter. Mix thoroughly. Pour the hot mixture into a pastry shell. Add the top sheet of dough and bake in moderately hot oven at 375° to 400° for about 30 minutes or until golden brown.
Combine ingredients and make meatballs. Make your sauce separately by combining ingredients until smooth in a separate bowl. Put your meatballs in a large broiler pan or cookie sheet; pour half of your sauce mixture over them and bake at 350° for about 20 minutes or until lightly brown. Cover meatballs with remaining sauce when you put them in a crock-pot on low.
Sift flour, then resift with 1/2 teaspoon salt and 1 teaspoon ginger. Cream shortening and sugar. Add flour mixture to cream mixture alternately with soda that has been dissolved in hot water. Spoon onto greased cookie sheet and bake 15 minutes at 350° to 375°.
Cream sugar, salt and Crisco. Add eggs; beat well. Add soda dissolved in water. Add mashed bananas and nuts. Add flour; beat thoroughly. Bake in loaf pan at 350 degrees for 1 hour, or until done.
In medium skillet, brown beef; drain. Add water and bring to a boil; stir in noodles and beef flavor sauce and chili powder. Continue boiling over medium heat, stirring occasionally, for 7 minutes. Add corn and cheese. Simmer for 5 minutes or until cheese is melted.
Brown ground beef, onion and garlic. Add rest of ingredients and heat thoroughly. Makes 12 servings.
Melt chocolate, butter, sugar, Karo syrup and milk. Cook to soft ball stage. Cool until lukewarm. Add vanilla and nuts. Beat until it starts to lose its gloss. Pour into buttered 8-inch square pan.
Mix flour with salt. Add warm water until it becomes doughy; knead with hands, adding flour if needed until it is a soft rollable dough. Roll dough on floured board or counter until 1/4-inch thick. Make circles with cutter dipped in flour about 2 to 3-inches in diameter. Place 1 tablespoon of filling in center. Fold over, pinching edges together, and pinch to seal. Drop the pierogi into boiling salted water and gently stir so not to stick together. Cook until they float to the top and continue for 5 minutes. Do not place on top of each other. To prevent sticking, brush with vegetable oil when cool. To serve, fry in margarine until golden brown. Serve with sour cream.
Preheat oven to 375 degrees. In a bowl, blend cup-a-soup with water. Dip chicken in soup mix then into crumbs; place in shallow baking dish then drizzle with butter. Bake 45 minutes or until tender. Makes about 2 servings.
Combine 1 cup V-8 juice and garlic; bring to a boil. Add jello; remove from heat and stir until jello is dissolved. Add remaining V-8 juice and remaining ingredients except crab. Stir well. Add crab. Pour into mold and chill until set. Garnish with parsley, lemons, etc. This is a delicious holiday salad that goes well with turkey.
Mix butter, sugar, flour and pecans together and spread into a 13x9 pan. Cook at 350 degrees for 15 mins., cool. Mix powdered sugar, 1 c. whipped topping and cream cheese, spread onto crust. Mix milk and pudding together spread on top of cream cheese mixture, spread on remaining cool whip. Chill.
Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish. Spray a fish basket with cooking spray. Place fish in basket. Grill fish, covered, over medium coals (400°) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from basket; place on a serving platter. Garnish, if desired. Yields 4 servings.
Blend shortening, sugar, eggs and vanilla. Sift flour, baking powder, salt and soda and add to shortening mixture. Add sour cream last. Chill overnight. Roll out thin and cut as desired. Bake at 350° until just lightly browned.
Sift dry ingredients together. Set aside. Cream sugar and butter. Add egg; beat until fluffy. Gradually add dry ingredients to butter, sugar and egg (batter will be stiff). Stir in apples. Pat into lightly greased small pie plate. Bake at 350° for 50 to 60 minutes. Serves 4 to 6.
Combine all ingredients and beat until well blended. Pour into 2 aluminum pans and bake at 350° for 45 - 55 minutes, or until toothpick inserted in center comes out clean.
Mix together and let stand and ferment for 3 weeks and it will be the best of vinegar.
To roast beef drippings, add water plus 1 bouillon cube for each cup of water. Add marjoram, thyme, oregano, Tabasco, pepper, Worcestershire sauce, garlic and green pepper. Simmer 15 to 20 minutes. Add thinly sliced beef and marinate in gravy in refrigerator for 4 to 5 hours or overnight. Take meat out to heat gravy, then put beef back in.
Boil sugar, cocoa, butter and milk for 1 1/2 minutes. Add vanilla, rolled oats and peanut butter. Drop on waxed paper and chill.
Mix. Press into a 9 x 13-inch baking dish. Bake for 8 minutes at 350°.
Put 2 cups sugar into a heavy skillet. Melt over low heat, stirring with a wooden spoon as it melts slowly and becomes a syrup (about the color of light brown sugar). Be careful not to let it smoke or turn dark brown. Dump 4 cups sugar and 2 cups milk into a large deep kettle. Place over low heat and simmer as you continue to stir the melting sugar. When sugar in skillet has melted, pour in a fine stream into the mixture in the kettle, stirring all the time to blend. Cook and stir until it reaches firm ball stage (244° or 248°). Remove from heat. Add soda and stir as it foams. Set aside for 20 minutes. Add 1 teaspoon vanilla and beat until candy becomes thick. Fold in the broken pecans. Pour into buttered pan and cool. Freezes well and is delicious.
Mix all together and bake in ungreased casserole dish at 350° for 1 hour.