HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot on very low heat, melt margarine, peanut butter and chocolate chips. Pour in cereal and with a large spoon, blend until cereal is coated. In a plastic bag, dump powdered sugar, then add coated cereal and shake until coated. Enjoy.
Melt the margarine in the baking dish. Mix flour, sugar, milk and eggs. Pour mixed mixture in the baking dish. Do not stir. Pour can of cherries in the middle of mixture. Do not stir. Bake at 350° for 30 minutes. Let cool before serving.
Preheat oven to 350°. Spread pie filling in bottom of 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. Mixture should be crumbly. Sprinkle over pie filling. Bake at 350° for 40 to 45 minutes, until golden brown. Serve with ice cream, whipped cream or serve warm with coffee cream.
Coat meat with the flour, salt and pepper. Melt shortening in a Dutch oven or large pot. Brown meat thoroughly in the hot shortening. Add envelope of soup mix and the water. Heat to boiling, then reduce heat, cover and simmer 2 hours. Stir in carrots, green pepper, onion, celery, bouillon cubes (2) and bay leaf. Simmer 15 more minutes. Add potatoes and simmer another 20 to 30 minutes. Add frozen vegetables. Stir well and simmer about 5 more minutes or turn off heat and let set about 10 minutes, until vegetables are tender. If you prefer thicker stew combine 1 cup cold water with 3 tablespoons flour; stir in stew and heat to boiling. Boil and stir 1 minute. Remove bay leaf.
Melt oleo; pour over the bread. Beat eggs; add sugar and pineapple. Bake at 350° for 30 minutes. Good with ham.
Drain beans and corn. Mix all ingredients together, except crackers and margarine. Pour into greased casserole. Crush crackers and toss with melted margarine. Top casserole with crackers and margarine mix. Bake 40 minutes at 350°.
Mix well and refrigerate for at least one hour. Great dip for raw vegetable plate or topping for baked potatoes.
Spread English muffins with butter or margarine. Sprinkle with garlic salt. Top generously with Parmesan cheese and sprinkle on some dried oregano. Place under broiler flame until browned. These can also be cut into fours before being put under broiler and served as party tidbits.
Mix all together and fold in Cool Whip. Spoon into graham cracker crusts. Chill until firm. Makes 2 pies.
Mix cake mix as on package; pour 1/2 of batter in 13 x 9-inch greased and floured pan. Bake for 15 minutes at 350°.
Trim fat from meat. Cut into 1-inch cubes. In skillet, brown meat in shortening. Pour off fat. Add remaining ingredients, except beans. Cover; cook over low heat 1 hour. Stir now and then. Remove bay leaf. Chill overnight.
Melt together chocolate and butter. Add eggs and sugar; beat well. Add milk, flour, nuts and salt. Pour into well-greased and floured pan and bake 45 minutes in 350° oven. Turn out on waxed paper and do not disturb until cold. Cut and roll in powdered sugar.
Preheat oven to 450°. Prick and bake pastry 5 minutes. Use quiche pan or standard pie plate. Cook bacon crisp. Remove from skillet. Pour off all but 1 teaspoon of fat. Cook onion in fat. Crumble bacon over crust with onion and cheese.
Mix soups, milk, mushrooms and pimento. Fold in cooked chicken; let stand about 12 hours. Add noodles; place in buttered casserole and sprinkle with almonds. No salt is needed. Bake for 1 hour at 350°. Makes 12 servings.
Preheat oven to 350°F (175°C). Grease and flour an 8-inch square pan. In a medium bowl, combine eggs, vanilla and Brownie Mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Cool. Cut into 2-inch bars. Sprinkle or frost with Brownie Topper of your choice. Makes 16 brownies.
Combine sugar and flour; blend in margarine (melted). Add egg yolks, milk and water and cook until nice and thick. Pour into pie shell.
In a mixing bowl, sift together the flour, baking powder and salt. Mix in the corn meal and sugar. Add, mixing only until dry ingredients are moistened, the oil, eggs, milk, zucchini, cheese and onion.
Mix all ingredients together. In small baking paper cups, drop heaping teaspoonful in cups. Place cups on baking sheet and bake 10 to 12 minutes at 350°.
Melt butter in dish while mixing flour, sugar and milk. Pour into hot butter. Add fruit. Bake at 400° for 40 to 45 minutes.
Crumble sausage in skillet. Brown and drain. Add onion; cook until tender. Stir in 1/2 cup sauce and 1/3 cup Parmesan cheese. Cover each half of noodle with approximately 1/3 cup sausage mixture; roll up, starting at narrow end. Place seam side down in an 8 x 12-inch baking dish. Spoon remaining sauce over noodles; top with Mozzarella cheese. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Serve with additional Parmesan cheese, if desired. Serves 8.
Combine sugar, water, syrup and salt in saucepan. Stir. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from spoon; hold spoon high above saucepan (238° to 242°). In mixing bowl, beat whites until stiff, about 2 1/2 minutes. Pour hot syrup slowly over egg whites while beating. Continue beating until mixture is fluffy and will hold its shape. Add vanilla. Blend. Spread on cake.
Melt butter; blend in cornstarch. Add honey, lemon juice and cinnamon. Cook, stirring constantly, until mixture boils. Add glaze to sliced carrots and grapes. Stir to mix.
Combine all ingredients thoroughly in a large bowl or pot. Transfer to five 1-quart freezer containers; freeze for at least 24 hours. The mixture will be slushy. To serve, spoon into wine glasses. Yields 1 1/4 gallons.
Brown onion and green pepper in 1 tablespoon cooking oil. Add ground beef. Cook until beef is done. Drain well. Put back on heat; add Ragu, mushrooms and sauce mix. Simmer at least 1 hour or longer. Layer cottage cheese and lasagna (cooked until soft) in casserole dish until 1/2 inch from top. Top with Mozzarella cheese. Cook for 30 minutes at 400°.
Grease and flour bundt pan. Melt 2 Tbsp. butter and pour into bottom of bundt pan.
Mix first four ingredients. Sift flour and add baking soda and baking powder. Mix into other ingredients and add vanilla and nutmeg. Refrigerate dough overnight.
Cream together the butter and sugar. Add eggs, beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured board to about 1/8 inch thick. Cut into rectangular pieces (3 x 5-inch). Make 5 cups lengthwise in the dough 1/2 inch apart and 4 1/2 inches long so that the rectangle remains on one piece. Fry in hot, deep fat (360°) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the first, third and fifth strips and pull them upward. Let the second, fourth and sixth sag downward so that in frying, they get all tangled or as the Dutch say, "all through each other." Dust with powdered sugar or dribble molasses over them and eat hot.
Combine ground beef, onion, garlic and pepper; cook until meat loses its redness. Stir in soup, mushrooms and salt; stir well and cook until bubbling. Stir in sour cream and heat. Serve over noodles or rice.
Peel sweet potatoes or yams. Cut into thick slices. Rinse in cold water. Cover sweet potatoes or yams with water (use small amount of water as potatoes already have water in them). Bring to a boil (30 minutes). Add all the ingredients except for the marshmallows and butter. When potatoes are done, sprinkle with marshmallows and butter and heat until marshmallows and butter are melted slightly.
Blend powdered sugar and cocoa. Put in sifter, then into mixing bowl suitable for microwave oven. Add milk and butter; do not stir. Cook 2 minutes on High in microwave. Stir ingredients to blend. Add vanilla and nuts. Mix well. Pour into buttered dish. Freeze 20 minutes or chill in refrigerator for 1 hour.
Whip all ingredients, except for vegetable oil, flour and powdered sugar. Slowly add flour until the batter is satiny. Roll out on a well floured board (the thinner the better). Cut into long strips, then cut strips into 4 to 5-inch strips. Slit these strips in the center and pull one end through to make a bow tie. Deep fry these, about 6 to 8 at a time. When golden, remove from hot oil. Sprinkle with powdered sugar. Enjoy!!
Put a layer of cake squares into bowl. Put a layer of cherries, layer of French vanilla pudding and a layer of pineapple. Keep alternating the layers until all ingredients are used. Top with Cool Whip. Sprinkle with pecans. Refrigerate.
Preheat oven to 350°. Grease 4 to 6 mini loaf pans. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives scissor fashion, cut in shortening until mixture resembles fine crumbs.
Let hash browns thaw completely. Mix in order given. Bake at 350° for 1 hour, uncovered, in a 13 x 9 x 2-inch pan.
Cream together the sugar and margarine until well blended. Add the eggs and beat well. Add the remaining ingredients and mix until blended. Pour into a greased loaf pan and bake in a 375° oven for 1 hour.
Place all ingredients in mixer; beat 4 minutes. Pour into 3 pans (8 or 9-inch). Bake at 350° for about 35 to 40 minutes.
Pick through crab to remove shell. Put it in a 2-quart casserole dish and set aside. Saute onion in butter. Remove from heat and add flour. Set back on heat and add milk immediately. Stir constantly until mixture thickens and comes to a boil. Add shredded cheese and stir quickly until it melts. Remove from heat. Salt and pepper to taste. Gently mix it with crabmeat in the casserole dish. (Top with buttered bread crumbs.) Bake at 325° for 30 to 45 minutes or until hot and bubbly. Can sprinkle with paprika before baking.
Soften onion in sherry or water. Add to cream cheese and mayonnaise. Mix well. Chop finely the smoked beef and olives. Add to cream cheese mixture. Mix well. Form into ball or log. Chill. Serve with crackers.
Mix sugar, soy sauce, lemon juice, garlic and ginger until smooth. Pour over chicken and marinate several hours or overnight.
Mix all ingredients together. Pour into lightly greased casserole dish. Bake, uncovered, at 350° for 50 minutes to 1 hour.
Brown meat and chopped onion; drain. Place meat mixture and the rest of ingredients in a large kettle or Dutch oven. Simmer for 1 hour. Stir occasionally.
Mix milk and egg together; pour ingredients together. Bake at 350° for 45 minutes.
Mix all ingredients together. Put in a 9 x 13-inch pan. Refrigerate overnight. Sprinkle 1 cup buttered bread crumbs on top before baking. Bake at 350° for 1 1/2 hours. Let stand 5 to 10 minutes before serving.
Put all ingredients into a blender. Whip it up and there you have an imitation of the brand name prepared item.
Saute chopped onion and garlic in vegetable oil. Add chopped tomatoes and tomato sauce. Add salt, basil, oregano and sugar. Bring to a boil. Simmer for 30 minutes.
In a large bowl, combine first 5 ingredients. In small bowl, combine remaining ingredients, except lettuce. Pour over chicken mixture; mix well. Cover and chill at least 3 hours. Line serving bowl with lettuce leaves; spoon salad over lettuce. Makes 4 servings. Each serving provides: 1 bread exchange, 4 vegetable exchange, 2 fat exchange, 3 calories optional exchange and 3 protein exchanges.
Saute garlic and onions in olive oil in a 4-quart kettle. Add hot water, potatoes and salt to desired flavor. Cook for 15 minutes or until potatoes are tender. You may reduce the water to 6 cups and add 2 cups of milk after potatoes are done if you use dairy products. Serve hot with crackers and/or bread and butter.
Mix sugar and oil well. Add eggs one at a time; add vanilla, then chopped apples. Sift together flour, baking powder, soda, cinnamon and salt. Last add chopped nuts. Bake in angel food pan 45 minutes to 1 hour at 350°.
Use a 4-quart nonmetal container. Mix lemonade and lime concentrate, powdered sugar and egg whites with a whip. Add crushed ice and club soda. Serve in salt rimmed glasses.
Skillet fry the bologna in butter on one side. Turn over and as second side fries, place a slice of cheese on it. Serve on bread with some mayonnaise.
Add to the eggs the salt and melted butter, then add the milk and flour, sifted with baking powder. Stir in the well beaten corn. Fry in small spoonfuls in plenty of hot lard.
Cream butter and sugar thoroughly. Add well beaten egg yolks and beat well. Add honey; mix. Sift in dry ingredients. Add alternately with milk to the butter mixture. Beat until smooth. Add chopped nuts and fruit. Fold in stiffly beaten egg whites. Pour into a greased paper lined 9 x 13-inch pan. Bake at 350° for 1 hour 15 minutes.
Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add the boiling water, stirring, until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in the chilled mixing bowl. Beat at high speed until the mixture forms stiff peaks. Add the sugar, still beating, then the oil and the gelatin. Place in freezer for about 15 minutes, then transfer to the refrigerator until ready for use. Stir before using to retain a creamy mixture. Yield: 2 cups.
Cook ingredients until thick. Pour into baked pie shell. Use egg whites for meringue; put on pie.
Preheat oven to 325°. To prepare crust: In a medium saucepan, place 1/4 cup sugar and butter. Heat until butter is melted, stirring occasionally. Stir in graham cracker crumbs. Press mixture evenly over the bottom of a 13 x 9-inch baking pan. In a large bowl with an electric mixer, beat cream cheese until smooth. Gradually beat in remaining 3/4 cup sugar. Beat in eggs, one at a time. Add vanilla. Blend well. Spoon blueberry filling evenly over crust. Carefully pour cream cheese mixture over blueberries. Bake just until set, 45 to 50 minutes. Cool. Chill until cold, about 2 hours or longer. Cut into squares.
May substitute regular hash browns for hash browns O'Brien with onions and peppers. This would eliminate the oleo and onion. May also use Fiesta Cheddar cheese soup with peppers, instead of the regular Cheddar cheese soup.
In a saucepan, combine pineapple and cornstarch. Stir. Add honey, soy sauce and cider vinegar. Heat ingredients for 5 minutes until thickened. This sauce is poured over sliced ham when it is served. Do not pour over ham when it is baking.
Preheat oven to 350°. Grease and flour Bundt cake pan, shaking out excess. Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan. Bake until tester inserted in center comes out clean, about 50 to 60 minutes. Let cool 5 minutes in pan, then invert onto rack.
Heat oil in large skillet. Add onion and garlic, cook and stir until tender but not browned. Stir in beans, tomatoes, water and oregano. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat. Let stand for 5 minutes. Makes 4 servings. Recipe can be doubled.
Preheat oven to 350°. In small saucepan, combine sugar, butter, water, salt and lemon juice. Bring to a boil; cook briefly until syrupy. Add zest. Lightly smear a Pyrex (not aluminum) baking dish with butter (it's best to choose a dish you plan to serve it in, because transferring baked bananas is a tricky job). Split bananas in half lengthwise and place in dish so that they are cut side down and not overlapping. Immediately cover bananas with syrup and pop in oven. Bake for a total of 30 minutes. After 10 minutes, baste them with syrup. Repeat 10 minutes later.
Mix and bring to a boil, stirring constantly. Let it boil 1 minute, then add 1 teaspoon vanilla. Mix well for 1 minute. Serve warm.
Mix all ingredients except chili sauce and grape jelly. Roll into small balls and brown in a skillet. In a large pot (or crock pot), combine chili sauce and grape jelly. Add meatballs, and simmer until ready to serve. Serve with toothpicks.
Mix for 5 minutes with mixer. Pour in pan. Bake at 325° for 35 to 40 minutes. Sprinkle with powdered sugar when done. Cut into squares.
Put all ingredients into a baking dish. Bake at 350° for 45 minutes.
Run cold water over vegetables to separate. Cook meat and onions until meat is brown; drain. Stir vegetables and 1/4 cup water into meat. Cook, covered, 5 to 10 minutes. Stir in soup and 1/4 teaspoon pepper. Put mixture in 1 1/2-quart casserole. Prepare potatoes according to package directions. Put over top of meat mixture. Bake at 375° for 25 to 30 minutes. Sprinkle cheese over top the last 5 minutes of baking. Serves 4.
Mix sugar, butter, cocoa and milk together. Bring to a boil. Remove from heat and add peanut butter, vanilla and oatmeal. Drop by spoonfuls on tin foil or wax paper. Leave until cooled.
Heat oil in a seasoned cast-iron skillet at 350°. Mix the remaining ingredients together. Remove the hot oil from the oven and add oil to the mix. Pour mixture into hot skillet and bake at 350° for 30 minutes.
Cut cauliflower and broccoli into bite size pieces. Mix in large bowl. Mix dressing well. Pour over vegetables; toss gently. Chill before serving. Place onion rings on top.
Melt oleo. Add garlic salt, basil and parsley. Preheat oven to 300°. Cut buns into quarters, then half the quarters. Brush with oleo mixture on cut side. Place on cookie sheet and bake until crisp and lightly browned, about 30 minutes. Store in tightly closed container. Enjoy!
Place garlic, basil, tomatoes, olive oil and Parmesan cheese together in large bowl. Cook pasta according to directions and drain well. While still hot, toss pasta with other ingredients. Cover and cool. Best when eaten warm.
Mix the crumbs and baking powder; set aside. Beat the egg whites until stiff, then gradually add the sugar. Fold in the cracker crumbs. Add the vanilla and nuts. Place in paper muffin cups and bake until very light brown at 325°. Be very careful not to overbake. Top with whipped cream and cherries.
Melt cream cheese in double boiler. Add milk; stir until smooth. Add garlic, salt and Parmesan cheese. Stir again. Serve with dry French bread. Cut into squares or strips.
Saute onion in small amount of oleo. Add chicken broth and potatoes. When potatoes are done add Velveeta, salt, pepper and sugar (1 teaspoon). Thin with milk if desired.
Combine sugar and cornstarch in saucepan. Blend in butter and boiling water. Add chocolate. Cook, stirring constantly, until chocolate melts and mixture becomes thick and smooth. Remove from heat. Blend in 1/2 tsp. vanilla. Cool to lukewarm. Frosts 1 eight or nine inch layer cake.
Combine sugar and 1 cup water in a pan. Heat, stirring constantly until sugar is dissolved. Bring to a full boil. Remove from heat and cool.	Add lemon juice and 4 cups water. Refrigerate.
Cook broccoli and drain. Melt 1/2 margarine; add to 1/2 pound cheese and mix with broccoli. Put into buttered casserole. Crush crackers; mix with remaining margarine and sprinkle over broccoli. Bake at 325° for 30 minutes.
Cream shortening and sugar. Add vanilla and beaten eggs. Sift together dry ingredients. Add alternately with milk. Mix well, adding bananas and nuts. Bake in 2 loaf pans in 350° oven for 45 minutes to 1 hour.
Preheat oven to 350°. Shake flour in oven bag and place in large baking pan. Add barbecue sauce and chili powder and squeeze bag to blend. Add onion and beef; turn bag to coat. Tie off bag and bake for 45 minutes. Divide mixture evenly onto rolls.
Mix together ingredients and cover with barbecue sauce. Cook in crock-pot for 5 to 6 hours.
Prepare and bake cake mix as directed on package for 13 x 9-inch cake. Remove from oven. Poke holes at once down through cake to pan with round handle of wooden spoon. Holes should be at 1 inch spaces. After holes are made, combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat with electric mixer at low speed for not more than 1 minute. Quickly pour half of thin pudding over warm cake and into holes. Let rest of pudding sit for 1 minute, then spoon and swirl over cake. Chill in refrigerator.
Mix all ingredients except for cheese. Pour half of mixture in hot skillet. Sprinkle half of cheese on top. Pour rest of mixture on top of cheese. Top with remaining cheese. Bake at 375° until brown.
Mix first 3 ingredients together. Roll out thin. Cut in 2 or 3-inch squares. Put 1/4 to 1/2 teaspoon of raspberry, strawberry or apricot jam on each. Fold over to make triangles. Seal edges. Or use a donut cutter and cut circles for bases and circles with holes to go on top. Seal edges and put jam in centers. This method makes very attractive cookies. Be sure to seal the two layers together and use only 1/2 teaspoon of jam on each cookie or the jam will "boil over." Bake on ungreased cookie sheet at 375° for 10 to 15 minutes or until lightly browned. Remove and put on brown paper to absorb oil. Yields 3 1/2 dozen.
Dissolve yeast in the warm water. Stir in 5 cups of flour, then stir in the rest, little by little, adding only enough to make a dough. Turn out on floured board and knead until dough is smooth and elastic and doesn't stick to your hands. Pat into a ball. Pour 1/2 teaspoon of oil into palm of your hand and roll dough ball around until it is coated. Put in bowl; cover with towel and let rise until doubled, 30 to 40 minutes. Punch down and divide into two portions. With your hands, flatten out each portion to a plate-size round. Brush rest of oil on top of rounds. Sprinkle one with sesame seed and the other with Italian seasoning. Put on baking sheets; cover with bowls and let rise until doubled, about 30 minutes. Bake in preheated 400° oven for 20 to 30 minutes until golden on top.
Grease 6 Pyrex muffin cups; place them on a cookie sheet and preheat them for 10 to 15 minutes in 425° oven. Combine all ingredients. Pour the batter in the heated cups. Bake for 35 to 40 minutes. Do not open oven during baking as it causes shrinkage.
In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted. Set aside.
Chill all ingredients. Combine each one finishing with ginger ale. Makes 2 1/2 quarts.
Place cooked broccoli in a 9 x 13-inch dish. Melt the cream cheese, soup and margarine in microwave. Stir to blend. Pour mixture over cooked broccoli. Top with cheese slices. Bake at 350° for 30 minutes, or until thoroughly heated.
Mix all ingredients thoroughly in bowl. Bake at 375 degrees for 1 hour in loaf pan covered with foil. Uncover and bake for 10 more minutes to brown top.
Pour milk over cereal. Set 3 minutes to soak. Stir and add egg and oil. Mix in rest of dry mixture. Bake in muffin pans. I like to add frozen blueberries. Real good.
Dissolve Jell-O. Add cranberries, apples, sugar and nuts. Add celery and crushed pineapple, if desired. Pour into individual cups, decorative mold or 9 x 9-inch pan. Let set.
Place crushed Rice Krispies cereal and seasonings in large plastic food bag. Shake to blend well. Brush chicken on all sides with mayonnaise. Place one piece at a time in bag; shake to coat well. Place on rack in broiler pan. Bake at 425° for 40 to 45 minutes or until golden brown and tender. Serves 4 to 6.
Mix butter, sugar, vanilla wafers and cocoa. Mix well. Add oats and mix. Put in refrigerator overnight. Roll in 36 balls and roll them in powdered sugar. Store in fridge.
In large skillet, combine shrimp, wine, lemon juice and lime juice. Bring to a boil. Reduce heat; simmer, covered, 3 minutes. Add remaining ingredients, except linguine. Cook, stirring constantly, just until snow peas are tender and shrimp is opaque, about 5 minutes. Prepare linguine as package directs. Remove bay leaf from shrimp mixture. Combine shrimp mixture and hot cooked linguine; toss to coat. Refrigerate leftovers.
Brown beef and drain. Add tomato paste and sugar. Mix eggs, Parmesan cheese, parsley flakes and pepper. In 13 x 9-inch pan, layer beef mixture, noodles, cottage cheese and Mozzarella cheese. Repeat layers. Cook for 30 minutes at 350°.
Toss the oranges and spinach. Add desired rice vinegar and olive oil. Sprinkle with chopped walnuts.
Put the first 4 ingredients into a container and cover with 1/4 cup salt. Let stand overnight. Thoroughly drain next day.