HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake brownie mix and cool thoroughly. Follow directions to make chocolate pudding. Beginning with brownie, layer chocolate pudding, Cool Whip and crushed Butterfinger bars. Make 3 to 4 layers, depending on size of bowl, ending with crushed candy on top. Refrigerate.
Heat oven to 350°. Boil scallops in water 3 minutes; drain. In saucepan, combine butter, flour, mustard, salt and pepper. Slowly stir in milk; cook over low heat just until thickened. Add scallops. Turn into 10 x 6 x 2-inch baking dish. Top with combined crumbs and butter. Bake 20 to 25 minutes. Serves 5 or 6.
Brown ground beef with onions and pepper. Mix together with beans, tomato sauce, brown sugar, Worcestershire sauce and mustard. Bake in oven at 325° for 30 to 45 minutes.
Cook first 5 ingredients on medium heat for 15 to 20 minutes or microwave for 7 minutes. Turn into buttered pan. Cover with plastic wrap. Cool completely. Butter hands. Shape into balls. Roll in chopped nuts. Top each with 1/2 candy cherry. Cover and store in refrigerator. Yield: 2 1/2 dozen.
Beat eggs with fork; add all but chicken at first. Mix well. Add chicken and place in an 8 x 10-inch pan. Cover and refrigerate overnight. Then take one package of stuffing mix, follow directions on package. Spread over chicken. Bake at 325° for 40 minutes. Uncover. Bake 20 minutes. Enjoy.
Spray Pam in the bottom of a medium size casserole dish. Put in a layer of chops (about 4). Place in a layer of potatoes, then a layer of onion. Repeat layers. Top with a layer of cheese slices. Pour sauce over all. Bake at 350° for about 1 hour or until potatoes are tender and chops are done. May vary amounts to suit the size of family.
Cream butter, sugar and molasses. Add lemon flavoring to buttermilk. Sift flour, salt, spices and soda together. Add alternately with the buttermilk to creamed mixture. Blend together well. Chill for several hours. Turn out onto a floured board; roll 1/4-inch thick. Cut into 1 1/2 x 2-inch strips. Place on greased baking sheets; bake at 350° for 10 to 12 minutes.
Cook noodles; drain. Place in 9 x 13-inch baking pan or casserole dish. Blend sour cream and cream cheese. Spread over noodles. Saute beef, onions, salt, pepper and sugar. Add tomato sauce to beef mixture; heat through. Pour over cream cheese and noodles. Stick a fork down through noodles so tomato mixture will go through. Bake at 350° for about 20 minutes.
Beat egg yolks and sugar until light. Add the ground nuts and mix thoroughly. Fold in stiffly beaten egg whites. Do not mix long after egg whites are added. Take small amounts of dough and shape into balls. Roll in coarse sugar and place on cookie sheet. Bake at 350° for 30 minutes or until done.
Preheat oven to 350°. Line cupcake pan with liners. Place 1 vanilla wafer on bottom of each liner.
Prepare cake mix according to directions on cake box except add 1 extra egg and use milk in place of water. Make 5 thin layers in 8-inch cake pans. Bake according to directions on box.
Place sugar, cocoa, margarine, salt and milk in large mixing bowl. microwave on high for 2 minutes. Remove and stir well, mixing in vanilla and nuts. Pour into buttered dish. Chill 20 to 30 minutes. Cut into squares.
Put cream cheese in small mixing bowl and soften. Add catsup and onion and mix well. Add Worcestershire sauce and garlic salt. Mix. Add drained clams and mix. Chill. Serve with crackers, chips or fresh vegetables.
Rinse shrimp well. Blend softened cream cheese with lemon juice, then add sour cream and dressing. Mix and blend well. Then add shrimp and mix well. Chill at least 1 hour.
Cut fruit in bite size pieces for dipping. Mix ingredients for dip. Add lemon juice to taste.
Cook eggplant in boiling water until tender. Drain. Add onion, baking powder, salt, eggs and enough flour to make a batter stiff enough to drop by tablespoons into hot oil. Cook until golden brown, turning just once. Drain on paper towels.
Heat oven to 350°. Mix baking mix and granulated sugar. Beat in milk until smooth. Pour into ungreased 9 x 9 x 2-inch square pan. Top with apples. Sprinkle with lemon juice. Mix brown sugar and cinnamon. Sprinkle over apples. Pour boiling water over apples. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with sweetened whipped cream. Makes 6 servings.
Cream butter and sugar. Add eggs and baking powder. Gradually add milk and flour. Dough will be very thick; set aside. Make Cheese Filling.
Combine fruit and vinegar in a sterilized glass jar with airtight seal. Leave in warm place to steep. Shake jar occasionally. Strain fruit and vinegar into saucepan, pressing to extract flavor from fruit. Add 1 tablespoon sugar and stir to blend. Place mixture over low heat and simmer for 10 minutes. Transfer to sterilized jars. For a more attractive presentation, add a few fresh berries or pieces of fruit.
Grease Bundt pan. Cut rolls into half. Mix pudding, sugar, cinnamon, pecans. Put part of mixture on bottom of pan, top with rolls. Pour remaining mixture over rolls. Melt margarine and pour over top. Let set overnight. Bake 25 minutes at 350°.
Mix together. Bake in tube pan in 350° oven for 45 minutes to 1 hour.
Dressing: Mix flavor packet from noodles with oil, vinegar, sugar and pepper.
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice. Cover and chill 2 to 3 hours.
Melt chocolate chips, stirring a few times in top of double boiler. Remove from heat. Add remaining ingredients. Stir until smooth. Pour into a buttered pan. Makes about 2 pounds of candy.
Mix all ingredients and pat in 9 x 13-inch pan. Bake in 350° oven until lightly browned (15 to 20 minutes).
Preheat oven to 400°. Spray jelly pan with Pam. Beat egg whites with cream of tartar at high speed until foamy. Sprinkle Sugar Twin over and beat until stiff peaks form. Set aside. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavorings, then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally. Pour yolk mixture over whites and with rubber spatula, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Allow to set 1 minute; loosen around edges and invert onto clean towel. Roll with towel from narrow end, leaving open side on bottom. Cool completely on wire rack. Unroll; spread cake with whipped frosting to within 1/2 inch of edges. Roll cake with frosting. Chill until serving time.
Mix sugar, flour and cocoa. Add milk a little at a time until ingredients are mixed well. Beat egg yolks. Add to mixture and then add butter; cook until thick. Pour in 9-inch cooked pie crust. Beat egg whites until fluffy and add 8 teaspoons sugar and put on top of pie. Put in oven until brown.
Combine soup, milk and pepper. In 1 1/2-quart casserole, arrange layers of potatoes, meat, onion and sauce. Cover and bake at 375° for 1 hour. Uncover and sprinkle cheese and paprika. Bake 15 minutes more or until potatoes are done. Makes 6 servings; 273 calories each serving, 2 medium fat meat and 1 1/2 bread exchanges.
Brown bacon, onion and ground beef. Add molasses, catsup, dry mustard and salt. Cook 2 hours in crock-pot or 30 minutes in oven.
Cut bacon in small pieces and brown. Add onion and brown. Add ground round and brown. When all is browned, add catsup, brown sugar and vinegar. Add all beans and place in large baking dish. Bake 45 minutes at 350°.
Mix all ingredients and pour into unbaked 9-inch pie shell. Bake at 350° until pie shell is golden brown.
Cream shortening, sugar, grated rind and nutmeg. Add sugar gradually and cream well. Add eggs and milk. Blend well. Sift flour, baking powder, soda and salt. Add to creamed mixture. Blend well. Drop by teaspoon on cookie sheet. Decorate with colored sugar. Bake at 350° until done.
Put peaches with juice in 9 x 9-inch baking pan. Mix remaining ingredients until crumbly; sprinkle over peaches. Bake at 375° for 30 minutes. Serve with whipped topping.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool
Mix together; add Amaretto to taste. Serve with favorite fruits. Top with almonds. Low-fat substitutions work great.
Mix all together and pour over one large cut up chicken in Tupperware container. Let meat marinate at least 24 hours. Grill on the grill or in oven. Delicious!
Mix and serve in place of potato salad. You may add boiled eggs, pickles, sweet relish, pimentos or anything you like which goes into potato salad.
Melt Hershey bar in double boiler; cool. Cream butter and sugar. Add eggs, soda and milk and mix. Add flour, syrup, vanilla and nuts. Mix well and pour in Bundt pan. Bake 1 1/2 hours at 350°.
Mix meat and other ingredients together and shape it round to fit your crock-pot. Put potatoes around meat loaf, peeled or not. If potatoes are peeled, wrap in foil. Cook on low for 7 to 8 hours.
Cut round steak into 1 inch strips. Brown in oil in deep skillet. Add 1 large onion. Put in pre-heated crockpot. Slice 2 large green peppers in strips. Set aside.
Cream butter and sugar. Sift flour and salt; measure and add to butter mixture. Add vanilla and nuts. Form into crescents about the size of your middle finger or smaller. Bake 17 to 20 minutes in a 325° oven. When hot, roll in confectioners sugar and after cool, roll in sugar again.
Cut chicken breasts in half lengthwise; separate thighs from legs The chicken pieces should be all about the same size for even cooking.
Cream butter and sugar until light. Add egg yolk, vanilla and flour. Spread thinly on 10 x 15-inch cookie sheet and bake at 350° for 12 to 15 minutes. Place broken chocolate on warm cookie and spread when soft. Sprinkle with nuts and cut into squares while still warm. Easy and delicious!
Combine oats, sugars and flour; set aside. Combine soda and water; stir into oats mixture, along with shortening and vanilla. Roll into walnut-sized balls. Place on cookie sheet and bake at 350° about 10 minutes or until golden brown.
Mix first 6 ingredients together and put in casserole dish. Top with Ritz crackers, then top with butter. Cook at 350° for 45 minutes.
Cook spaghetti and drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form mixture into a "crust" in a 10-inch pie plate.
Boil linguine and drain. Add the remaining ingredients and toss. You may add black olives and cheese if you prefer.
Mix all ingredients and, if too dry, add water to form patties. Brown lightly in oil. Drop into boiling broth.
Boil broccoli until tender; salt well. Boil rice until fluffy. Melt Cheez Whiz in microwave for 1 minute. When finished, mix everything together, including the rest of the ingredients. Pour into a baking dish. Bake for 30 minutes at 350°. Makes 4 to 5 servings.
Boil chicken until tender. Remove and debone chicken. Combine flour, salt, shortening and milk.	Roll out dumplings on floured surface. Add broth as needed. Add chicken and drop dumplings into broth. Cook as needed. Time of preparation: 1 hour. Serves 6.
Boil chicken until done. Let cool and remove from bone. Add chicken, onions and celery in large pan or casserole dish. Add all soups and boiled noodles. Stir up all ingredients. Sprinkle cheese on top covering dish completely. Bake, covered, for about 45 minutes to 1 hour at 350°. Serve.
Preheat oven to 350°. Brown ground beef and onions. Season with salt and crushed red pepper. Mix enchilada sauce per package instructions. Boil large pasta shells until cooked. Drain shells. Fill with ground beef.
Melt butter in large pan. Add chopped onion; cook until tender. Add flour; whisk. Cook 1 minute on low heat, stirring. Add milk and chicken broth; cook on medium heat, stirring until thickened. Add cheese and seasonings, stirring until cheese has melted. Add broccoli; reduce heat and cook until broccoli is tender (about 30 minutes). Do not boil.
Cook the cabbage in boiling water to cover for a few minutes until wilted. Drain. Mix 2 tablespoons soup with remaining ingredients, mixing thoroughly. Divide meat mixture evenly among cabbage leaves. Starting at stem end, roll up and fold in edges. Pin leaves with wooden toothpicks. Place rolls in skillet, seam side down, and pour remaining soup over them. Cook, covered, over low heat for 40 minutes or until fork-tender. Stir now and then and spoon sauce over rolls. Makes 8 servings.
Freeze in ice cream pail. Thaw to slush (about 5 hours). Add 3 quarts diet Seven-Up. Enjoy!
Mix together cream cheese, onion and Worcestershire sauce. Spread in serving dish. Top with cocktail sauce and then shredded crab meat.
Bring water to a hot boil and add the 1/2 teaspoon of salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly. Using a spoon or spatula, line an 8-cup casserole which has been lightly greased with 2/3 of the hot cornmeal mush, bringing it up the side as far as it will reach. If mush is too thick to spread, add a little boiling water.
Generously butter 10-inch pie or quiche dish. Sprinkle bread crumbs bottom and top; shake out excess. Set aside. Combine potatoes, onion, 3/4 cup Swiss cheese, butter, 1/2 teaspoon Italian seasoning, salt and pepper in a medium mixing bowl. Stir gently; mix. Spoon into pie plate and press firmly. Bake in 450° preheated oven for 25 minutes. Heat oil in large skillet. Add zucchini, mushrooms and tomatoes. Sprinkle 1/2 teaspoon salt and pepper. Cook 5 minutes; stir 5 minutes. Spoon zucchini mixture in baked crust with slotted spoon. Spread evenly in crust. Sprinkle with remaining 1 3/4 Swiss cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted; cut into wedges.
Coat mushrooms with remaining ingredients. Place in baking pan; cover bottom with foil. Place on grill. Stir occasionally until done.
Heat oven to 325°. Grease loaf pan with shortening. Mix sugar, bananas, oil and eggs in large bowl. Stir in remaining ingredients. Pour into pan. Bake until wooden pick inserted in center of bread comes out clean, 60 to 70 minutes. Let cool 10 minutes, then loosen sides of loaf from pan and remove from pan. Let cool completely before slicing. Makes 1 loaf.
Boil egg the night before. Shell and cut in half. Take yolk and mix with mayonnaise, salt and pepper; put back into egg white. Put into small bowl with lid.
Pour water into a large mixing bowl and sprinkle with yeast. Allow yeast to dissolve (about 5 minutes). Add honey, salt, dry milk, oil and 2 cups flour. Stir well. Continue to stir, adding a little flour at a time, until the dough becomes stiff and pulls away from sides of the bowl. Turn dough onto floured board and knead 5 to 7 minutes until dough is smooth and elastic. Shape dough and place in oiled 9 x 5-inch loaf pan. Allow loaf to rise in warm place until doubled. Preheat oven to 350° for 45 to 50 minutes or until done.
Heat oven to 375 degrees. Beat shortening and peanut butter in large bowl until well blended. Add sugars and beat until fluffy. Add milk, egg & vanilla. Beat well. Mix flour, baking soda and salt. Beat mixture gradually into peanut butter mixture. Roll mixture into 1 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown. Immediately press a kiss into center of each cookie. Cool on cookie sheet a few minutes before removing.
Dissolve yeast and sugar in 1/2 cup warm water. Cool 5 cups warm water with honey and oil. Add the two mixtures to the flour and salt; mix and knead well. Let rise. Knead down and form into loaves. Let rise in pans, then bake at 325° for 30 minutes.
Mix all dry ingredients together. Add oil, eggs and vanilla. Blend well. Bake in 3 (9-inch) pans at 350° for 30 minutes or until done (toothpick placed in center should come out dry).
Mix cream, sugar and vanilla together. Your mix will be very dry. Shape into 5 logs. Wrap in foil and chill 2-3 hours. Combine caramel and water in top of double boiler. Stir until melted. Dip logs into caramel and roll in pecans. Chill 1 hour. Cut into slices and serve.
Cook meat until pink is gone; drain off grease. Mix other ingredients with meat. Serve warm.
Sift together flour, baking powder and salt. Cream together butter or margarine and brown sugar, creaming well. Blend in almond extract and instant coffee. Add the dry ingredients gradually; blend thoroughly. Stir in chocolate morsels and chopped almonds. Press into a well-greased 15 x 10 x 1-inch pan. Bake at 350° for 20 to 25 minutes. If desired, frost while still warm.
Brown ground beef and onions. Drain off fat. In a large baking dish, combine all ingredients, except the bread crumbs. Top with bread crumbs. Bake in a 350° oven for 45 minutes.
Cream butter and sugar. Add egg yolks and vanilla. Add dry ingredients and then egg whites. Batter will be real stiff.* Bake in 275° to 300° oven in tube pan for 2 1/2 to 3 hours. Let cool 20 to 25 minutes in pan.
Roll 3/4 of the dough to fit 2-quart casserole. Brown and drain hamburger and onion. Add catsup, Tabasco sauce and water to the meat. Pour meat mixture onto dough. Sprinkle 1/2 cup shredded Cheddar cheese. Top with remaining dough. Seal and cut vents. Bake at 450° for 15 to 20 minutes.
Boil for 1 minute the sugar, cream of tartar and water. Beat egg white. Add cooked mixture and marshmallows. Beat until it forms peaks. Add vanilla. Frosts 1 (9 x 13-inch) cake or 30 cupcakes.
Shred cabbage, cover with water and salt. Let sit at least 1 hour. Bring remaining ingredients to boil for 1 minute. Let cool. Drain water from cabbage (squeeze out if necessary). Pour other ingredients over cabbage and store in tightly sealed container. (I use more vinegar for my taste. The recipe is a little too sweet, so adjust to your taste.)
Cream sugar, shortening and eggs. Sift flour, measure and sift with baking powder, soda and salt. Add to creamed mixture with apples and nuts. Stir to stiff batter. Turn into greased loaf pan. Bake at 325° for about 1 hour.
Cook rice until tender. Drain and rinse in cold water. Follow directions on box for making pudding. Add cinnamon and raisins. Add rice a little at a time. Mix well. Chill 1 1/2 hours.
Grate cheese. Knead all together and make in rolls. Roll in chili powder, chill and slice.
Mix all ingredients. Pour into an ungreased baking dish. Bake at 350° until browning on top, approximately 30 to 40 minutes. Serve with your favorite small cracker.
Mix and wrap in Handi-Wrap. Chill. Makes 1 serving. Per serving: 3 pro., 1 br, 1 m, 3 f, 10 opt cal.
Preheat oven to 250°. Place pretzels in large shallow baking pan. Mix all other ingredients and pour over pretzels. Stir well. Bake 1 hour, stirring every 15 minutes. Let cool. Store in airtight container.
Mix all ingredients except vanilla. Bring to a full rolling boil and boil 1 minute or until mixture forms soft ball in cold water. Add vanilla and beat until creamy. Spread between layers, and on side and top of your favorite cake.
In a small bowl, mash avocados to a smooth pulp. Add remaining ingredients and stir until combined. Serve with tortilla chips. Makes 3 cups, about 25 calories per tablespoon.
Place apples in 2-quart casserole. Combine remaining ingredients, except butter. Cut in butter until crumbly. Sprinkle over apples. Cover with plastic wrap. Microwave 12 to 14 minutes on High, or until apples are tender.
Cook rice according to directions on box. Set aside. Prepare all other ingredients in separate containers and set aside. Heat wok to 300°. Add peanut oil and heat 1 minute. Add meat and stir-fry for 3 minutes. Add onions, celery and garlic; stir-fry 1 1/2 minutes. Add peas and stir-fry 1 minute. Add hot rice and stir until well mixed. Make a hole or well in the center of rice, with bottom of wok showing, and add beaten eggs. Let stand 1 minute, then slowly stir eggs in well until they are scrambled egg consistency. Mix egg into rice mixture. Make another well in center of rice and add soy sauce. Let come to a boil and mix well with rice mixture. Serve with soy sauce to season to taste.
Heat oven to 350°. Lightly grease 9 inch pie plate. Beat eggs in large bowl and stir in sugar, butter and vanilla. Stir together flour, cocoa and salt and stir into butter mixture. Stir in chocolate chips and walnuts. Pour into prepared pie plate. Bake 30 minutes or until set. Cool. Serve warm or at room temperature. Garnish with whipped cream or serve with ice cream, if desired. Serves 6-8.
Mix all ingredients and chill one hour before serving. Great with Triscuits or Wheat Thins.
Pour lemonade in bowl. Pour in Eagle Brand milk and whip. Fold in Cool Whip. Place in 1 graham cracker crust pie shell.
Boil fryer tender the day before; place in refrigerator and skim fat off the broth. Bring to boil; remove chicken and cool. Add vegetables to the boiling broth and cook until just tender. Add the tomatoes and chicken. Again bring to a simmer for a few minutes, adding bouillon cubes and pepper to taste. She says the "pepper makes the soup."
Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, baking soda and salt and combine with first mixture. Form into walnut-size balls and roll in mixture of sugar and cinnamon. Place on ungreased baking sheet approximately 2-inches apart and bake in 400° oven for 8 to 10 minutes.
Cook rice according to package directions. Melt butter in saucepan and saute onion until light golden. Add flour, salt and pepper; blend. Gradually add milk, cream and chicken broth. Cook over low heat, stirring constantly, until mixture is smooth and thickened. Add rice, chicken, pimiento and parsley; mix well. Turn into an oiled 2-quart casserole. Sprinkle with almonds. Bake at 400° for 30 minutes, or until piping hot. (Freezes well.)
Saute onion in oil until tender. Remove from heat and add chicken, chili sauce, sour cream and salt. In a flat, shallow bowl, combine cream and chicken stock.
Cut broccoli florets off the tops of the stalks. Cut stalks into 1/2-inch pieces. Wash and drain. Heat large skillet. Add oil. When oil is hot, add garlic and cook for a few minutes (do not burn). Add broccoli and toss with wooden spoon until all pieces are coated with oil and the broccoli turns bright green. Add chicken broth and cover pan. Cook vegetables until crisp but tender (do not overcook).
Grease a 2-quart casserole dish. Brown the beef. Add pepper, mushrooms, tomatoes and spinach. Simmer, covered, for 10 minutes. Remove from heat. Add uncooked noodles and sauce. Pour over all into the casserole dish; sprinkle with Cheddar cheese. Bake, uncovered, at 350° for 25 minutes. Before serving, garnish with Parmesan cheese and parsley. May be prepared ahead of time and frozen. Makes 4 to 6 servings.
Combine first 6 ingredients. Mix well. Chill 2 hours or longer. Before serving, add nuts and mix. Serves 8 to 10.
Cream the shortening and sugar. Add beaten yolks, then flour and pecans. Fold in beaten egg whites. Pour in greased baking pan. Bake at 300° for 25 or 30 minutes. Cut into squares while still warm.
Brown onion and beef in skillet, then add salt, pepper and chili powder to taste along with 1 can refried beans. Mix butter, flour, enchilada sauce, salt, pepper and cumin powder. Dip tortillas in sauce. Layer in pan 1 layer sauce and 1 layer filling with tortillas. Top with grated cheese. Bake 15 minutes at 350°. Can also fill tortillas and roll, then cover with sauce and cheese.
Cook broccoli until tender (drain). Melt oleo in pan and saute onion and celery until it looks clear. Add soup, milk and cheese. Cook on low heat for a smooth sauce. Mix well with 3 cups of cooked rice. Spread in oblong dish (13 x 9 x 2-inch). Bake at 350° for 35 to 45 minutes.
On low heat of crock pot, melt Velveeta cheese, add hamburger, salsa and Cheddar cheese. When cheese is completely melted, serve with corn chips, or your favorite chip.
Mix thoroughly 1/4 cup of soup with other ingredients. Shape into patties. Place in shallow baking dish. Bake at 350° for 30 minutes. Spoon off fat. Mix rest of soup with 1/3 cup of water. Pour over patties and bake 10 minutes more.
Mix and bake at 350° until done. When cool, punch holes in cake. Pour 1 can Eagle Brand on top. Put Cool Whip, coconut, grated cheese and cherries on top. Refrigerate.