HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt peanut butter and butter in saucepan over low heat. In a large bowl, mix crispy rice cereal and confectioners sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. Form 1 inch or small balls, spread on cookie sheets, chill until firm in refrigerator (over night is okay). Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip well and place on cookie sheet. Yield: 4 dozen (24 servings).
Cut balls out of watermelon (leave 1-inch around rim). Mix all ingredients together. Put into shell and garnish with balls.
Mix all ingredients except oil. Add oil gradually while beating with electric mixer at low speed. Store in refrigerator until ready to serve.
Brown beef and remove from heat. Add remaining ingredients and mix well. Spread about 2 tablespoons of mixture on each half bun. Sprinkle grated cheese on top. Place on baking sheet and bake 12 to 15 minutes at 425°. Makes 6 servings (2 half buns per serving).
Melt butter in a 9 x 13-inch baking pan. Add remaining ingredients except	shrimp	and mix well. Add shrimp and toss in mixture until coated. Broil shrimp approximately 5 minutes on each side or until done and lightly browned. Makes 6 to 8 servings.
Cook potatoes until done; drain. Save liquid and add enough milk to make 4 cups. Scald milk. Melt butter and cook with onion. Add flour and seasonings. Add potatoes and grated cheese to liquid. Simmer until ready to serve.
Blend first 5 ingredients together; add remaining ingredients and mix well. Let set for several hours or overnight. Roll in balls the size of walnuts. Pat down with fork in cookie sheet. Bake at 375° until done. (Don't overbake.)
Dissolve the yeast in the water. Scald the milk. Add the butter. Cool to lukewarm. Add softened yeast, sugar and salt. Mix well. Stir in 1 1/2 cups sifted flour, egg and fruit. Add 4 1/2 cups flour gradually to make soft dough. Knead well. Place in greased bowl. Cover and let rise until double in bulk. Punch down and let rise again. Shape into 2 loaves. Put in greased pans and let rise. Bake 35 minutes in a 350° oven. When cooled, frost tops.
Cut zucchini into small chunks; cook until barely tender, then drain. Crush stuffing cubes; mix with butter and seasoning. Mix the rest of the ingredients with 1/2 stuffing mixture. Pour into casserole; top with the balance of dressing. Bake for 20 minutes, or until brown, in a 350° oven.
Mix well. Roll into small balls. Place on cookie sheet. Bake at 400° for 12 to 15 minutes.
Cream butter and sugar; add Eagle Brand a small amount at a time. Add salt and vanilla. Drain cherries. Take a small amount of the butter-sugar mixture and roll into a ball in your hands, flatten out. Place a cherry in the middle and wrap cream mix around until smooth. Place on a paper-lined cookie sheet. Set in refrigerator overnight. Melt chocolate chips and wax. Dip covered cherries. Makes approximately 50 pieces (best if you let it set 3 to 4 days).
Spray large skillet with cooking spray. Add oil, zucchini, water and onion in shallow layer. Cook over high heat for 5 minutes, stirring occasionally, until water evaporates. Sprinkle with soy sauce. Serves 4.
Mix corn, sugar, cornstarch and salt in large bowl. Add eggs, vanilla, milk and butter. Pour into greased 8 x 8 x 2 pan. Bake at 400° for 30 minutes.
Mix together; spread in a greased 8 x 10-inch pan and bake at 325° for 40 minutes. Cut into squares when cool.
Sprinkle rice in a buttered baking dish. In skillet, saute onions in butter until soft. Add remaining ingredients. Bring to boil. Pour this mixture over rice in baking dish; stir. Cover with a tight fitting lid or foil. Bake at 375 degrees for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff lightly with fork. Yield: 6 servings.
Line baking sheet with aluminum foil, beat egg whites until stiff, beat in sugar, 1 tablespoon at a time. Add vanilla. Reduce mixer to low, beat in cocoa, fold in chips. Drop by rounded teaspoonfuls 1 inch apart on baking sheet. Bake for 1 hour at 250°. Turn off oven, and leave cookies in oven for 2 more hours. Remove and store airtight. Makes 40 cookies, 23 calories and 1 gram fat each.
Combine 1 cup of flour and the yeast in a large bowl. Heat water, 2 tablespoons butter, sugar and salt in a pan until lukewarm and butter melts. Add this to the flour and yeast, along with the egg. Beat at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in all the flour you can mix in with spoon. Knead enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Cover dough and let rest 10 minutes.
Grease 9-inch pie plate. Beat all ingredients until smooth. Pour into pie plate. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with fresh fruit if desired. Serves 5 or 6.
In a buttered casserole, arrange fruit. Sprinkle first the brown sugar and then the cracker crumbs over either peaches or apricot halves. Dot the crumbs with butter. Bake at 350° for 35 minutes or until the casserole has thickened and is crusty on the top. Yield: 4 to 6 servings.
Combine dates, water and lemon juice in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until mixture thickens, stirring frequently. Set aside. Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer until light and fluffy. Add vanilla, beating well. Combine oats and next 4 ingredients; add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375° for 5 minutes or until crust looks puffed. Spread date mixture over prepared crust and top with remaining oat mixture. Bake at 375° for 20 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 16 bars.
Combine all together, except mayonnaise. Mix well; add mayonnaise just before serving, to make dipping consistency.
Take 1 English muffin and separate it. Spread pizza sauce on each half with a knife. Put a slice of cheese on each half. Put in microwave for 30 seconds. Then eat.
Saute in melted butter to brown on both sides. Makes 4 large cakes.
In large skillet, cook bacon several minutes. Remove bacon, set aside. Cut beef in 1 inch cubes. Coat beef with flour and brown in bacon grease. Combine steak, bacon dripping, cooked bacon, seasonings, bouillon, and wine in crock pot.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. Heat margarine and 1 cup chocolate chips in 3-quart saucepan over low heat, stirring occasionally until melted. Remove from heat. Stir in sugar, flour, vanilla, baking powder, salt and eggs until smooth. Stir in remaining chocolate chips. Spread in pan. Sprinkle with nuts. Bake about 30 minutes or until center is set; cool before cutting. Store tightly covered.
Dissolve jello in hot water. Set aside. Put thawed strawberries in blender, puree. Add to jello. Stir. Put canned pineapple with juice and bananas into blender, puree. Add to jello mixture, stir. Pour into mold; set until firm. Serves 12 to 15.
Pour 2 cups of cold milk into a medium mixing bowl. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Let pudding stand 5 minutes. Stir Cool Whip and 1/2 of the crushed cookies into pudding very gently with rubber scraper until mixture is all the same color. Place about 1 tablespoon of reserved crushed cookies into bottom of each plastic or paper cup. Fill cups about 3/4 full with pudding mix. Top each cup with the rest of the crushed cookies. Refrigerate until set, about 1 hour.
Melt chocolate in boiling water; cool.	Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Mix flour with soda and salt; add alternately with milk to chocolate mixture, beating after each addition until smooth. Fold in whites.	Pour into 3 (9-inch) cake pans. Bake at 350° for 30 to 35 minutes.
Cut meat into thin slices and dredge in flour, salt and pepper. Saute onions, mushrooms and garlic in butter. Add meat and brown lightly. Add broth and simmer meat until tender, about 45 minutes. Add Worcestershire sauce and paprika. Add a little water during cooking to keep the meat tender. Before serving, add sour cream. Serve with rice. Serves 8.
Combine sugar, cocoa and salt in 6-quart saucepan. Gradually add hot water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. Do not boil. Remove from heat; add vanilla. Serve hot. Makes about 22 (6 ounce) servings.
Brown onions and meat together. Pour off excess fat. Mix other ingredients and add to meat mixture. Pour in 1-quart casserole dish and bake 30 minutes at 350°.
Mix together and pour into casserole dish. Bake 1 hour at 350°.
Heat one quart of rich, sweet milk in double boiler. When hot, add the well beaten egg yolks of three eggs diluted with 1/2 cupful of cold milk. Beat the whites to a stiff froth, adding a pinch of salt. When well beaten, add 1 cupful granulated sugar and beat until perfectly smooth, then add slowly to the heated milk and cook until it thickens. Do not add flavoring until cold. (By beating the sugar into the whites, the custard is made creamy all through.)
Mix all the ingredients. Boil 4 minutes. Cool, then add 1 teaspoon soda, dissolved in 1 tablespoon water. Add 1 1/2 cups flour. Bake at 350° for 35 to 40 minutes.
Put potatoes in pot. Let cook until almost done and add onions. Cook about 5 minutes. Add one square can of corned beef and cook about 5 or 10 minutes longer. Break up corned beef before serving.
Melt oleo and pour over brown sugar. Add eggs, baking powder and flour. Mix well and add chocolate chips and pecans. Pour into a greased and floured (or sugared) 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Melt together chocolate chips and margarine. Place marshmallows and nuts in a large bowl. Pour cold chocolate mixture over marshmallow mixture. Mix well. Form into a roll on waxed paper. Refrigerate. Slice when cold.
Soften gelatin in cold water. Heat 1 cup tomato juice; add gelatin and stir until dissolved. Add remaining juice, sugar, vinegar, lemon juice, salt and Worcestershire sauce. Chill until partially set. Fold in onion, cucumber, celery and green pepper. Turn into an oiled 1 1/2-quart ring mold. Chill until set. When ready to serve, place on lettuce or "greens" bed. Line center of salad ring and fill with any of the following: crab salad, tuna salad, chicken salad. Garnish with cucumber slices.
Grind ham coarsely in a meat grinder or food processor. Add chopped eggs. Add remaining ingredients and moisten with mayonnaise. Serve on sandwiches. Makes 3 cups.
Brown meat; drain. Add next 6 ingredients. Simmer for 30 minutes, stirring occasionally. Mix together next 6 ingredients. Cook noodles as directed on package. Drain. Rinse noodles in cool water.
Mix all ingredients together. Store in covered container. To serve, pour boiling water over 3 heaping teaspoons of mix for each cup.
Combine cream cheese, sugar, milk, 1/2 cup of the pineapple and the coconut in blender. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature 5 minutes (or longer for softer texture) before cutting. Garnish with remaining pineapple. Store any leftover pie in freezer.
Melt butter and add rhubarb and 1 cup of sugar. Cook slowly until rhubarb is tender. Combine 1/4 cup sugar, cornstarch, egg yolks, light cream and salt. Add to rhubarb and cook until thick. Cool; pour into baked pie shell and top with meringue and brown.
In a skillet, saute onion in butter. Transfer to a bowl. Add meat, egg and seasonings. Spread over bottom halves of the rolls; replace tops. Place on baking sheets; cover with foil. Bake at 350° for 20 minutes.
Dissolve Jell-O in 2 cups boiling water. Before it sets, add cranberry sauce, pineapple and nuts. Mix all together. Pour into 9 x 13 pan.
Wash and cut stems off peppers. Use electric chopper to mince all peppers, onions, garlic and tomatoes. Mix all ingredients together. Heat to boiling. Put into clean hot jars and seal. Process in pressure cooker 6 to 8 minutes for 1/2 pints, 10 minutes for pints. Use enough water to come up around shoulder of jars. Remove from cooker. Let cool. Store in a cool place.
Stir together corn meal, baking powder and salt. In greased (1-quart size) casserole pour beaten egg and melted butter. In medium size pan, heat milk; stir to avoid scorching. As it starts boiling, sprinkle in the dry ingredients, stirring vigorously with wooden spoon. Cook and stir for 2 or 3 minutes, as it thickens. Mix with eggs in casserole. Bake at 425° for 45 minutes.
In large bowl, stir first 5 ingredients until smooth. Add cabbage, apples and carrot; toss well to coat. Cover and refrigerate 1 hour before serving. Makes 8 servings.
In a large skillet, pour the oil saved from the sun-dried tomatoes. Heat on medium-high. Stuff each breast with 1 or 2 tomatoes, a slice of Fontina and a slice of Prosciutto or ham. Lightly brown in heated oil on both sides. Pour the wine around the sides and simmer for 8 to 10 minutes. Place remaining slices of Fontina on each breast. Cover skillet and cook 2 more minutes. Remove to a serving platter. Lightly sprinkle paprika and parsley on each chicken breast. Serves 4.
Mix all ingredients together. Place in casserole and bake at 325° for 30 minutes or until hot through.
Cook noodles according to package directions. Rinse with cold water. Drain. Combine all ingredients and mix well. (If salad appears too dry, add more mayonnaise.)
Melt butter and add other ingredients. Press in 9 x 13-inch pan.
Mix together first 10 ingredients. Form into small balls. Brown in oil. Melt grape jelly on warm setting and add chili sauce. Stays warm in slow cooker set on low.
Use a large baking dish, 13 x 9-inch or larger, if needed. Butter bottom of dish and sprinkle flour over butter. Slice large potatoes and lay on bottom of dish. Salt and pepper. Sprinkle chopped bell pepper and flour over. Add thin slices of ham over top. Sprinkle flour over top and canned cream. Repeat until dish is full. Add can of mushroom soup over the top. Bake at 450° for 35 minutes or until potatoes are soft.
In a small bowl, combine the first 6 ingredients. Mix well. Chill. Serve over ham. Yields 2 cups.
In a covered blender container at high speed, blend pineapple and liquid, one can at a time, 15 to 20 seconds until thick. In a chilled punch bowl, stir blended pineapple, undiluted lemonade concentrate and sugar. Stir in club soda. Add ice and serve at once.
Brown ground beef and onion; drain. Add other ingredients. Cook over medium heat until bubbling. Turn to low and simmer 1 1/2 to 2 hours.
Mix all together and drop by teaspoonfuls on greased cookie sheet. Bake in preheated 350° oven until brown about 5 to 6 minutes. Cool on sheet 1 minute. Remove to cooling rack.
Combine all ingredients. Roll teaspoonful into ball; press with fork. Bake at 350° for 8 to 10 minutes.
Dissolve gelatin in 2 cups hot water. Dissolve cream cheese in a little hot water. Mix jello and cream cheese together. Add pineapple (juice included) and nuts. Mix well. Chill until firm.
Thaw spinach. Press out excess water. Mix all ingredients together. Stir well. Chill 4 to 6 hours or overnight.
Slice tomatoes about 1/4-inch thick. Sprinkle with salt and let stand overnight. In morning, drain and place tomatoes in a solution made with alum and water. Let stand for 1 hour. Drain. Pack into jars.
Mix ingredients and allow to stand. Roll into log; place in refrigerator overnight. Slice thin and sprinkle with cinnamon and sugar. Bake at 3500° for a couple minutes. Must watch.
Cream shortening and sugar. Add eggs and vanilla. Mix well. Add flour. Mix well. Add pecans. Drop by teaspoon on an ungreased cookie sheet. Bake at 375° for 10 minutes.
Sift together flour, sugar, salt and soda in large bowl. Cut in shortening until mix resembles coarse crumbs. Stir in oats. Store mix in covered container at room temperature. Yields 14 cups.
Place tomatoes and salt in a large saucepan; heat to boiling point and drain. Add onions, red peppers and sweet peppers. Bring vinegar, sugar and pickling spice (tie in bag) to a boil and mix all together. Cook slowly for 2 hours. Ready to can.
Thaw potatoes in 9 x 13-inch pan. Combine soup, onion, cheese and sour cream. Stir well and pour over potatoes. Combine corn flakes and oleo. Pour over potatoes. Bake at 350° for 50 to 60 minutes.
Mix the night before the cream cheese, Cheddar cheese, butter and curry powder. Mold into a flat ball and refrigerate. When ready to serve, top with jar of chutney, bacon and onions. Serve with crackers.
Put a small amount of oil in a skillet with the squash, onion, bell pepper and chicken. Make sure these are cut into small pieces. Cook until almost done. Put this in a large pan and add the rest of the ingredients. Cook slow until tender.
Mix well and store in a tightly covered container. Use 2 teaspoons to 1 cup hot water. Place in decorative container for a nice winter or Christmas gift.
Melt oleo and saute onions. Soak bread in milk (after breaking bread). Combine onions, bread and remaining ingredients. Mix well with hands and shape into loaf. Bake in a lightly greased pie plate or shallow baking dish. Bake 1 hour at 350°. Let stand 10 minutes before slicing to serve.
In a large bowl, mix flour, sugar, salt and yeast. In a saucepan, heat milk, water and oleo until very warm. Pour over flour mixture and mix together. Knead until a small ball forms. Let rise for 15 minutes, then put into small size balls in greased pans. Let rise for 15 minutes. Bake at 425° for 12 minutes until done. Yield: 2 dozen.
Place all ingredients in blender and run 1 minute on low. This recipe serves 6. Count tomato juice in daily allowance of calories.
Heat milk and flour on stove on low stirring constantly (until like pudding). In another bowl cream butter and shortening. Add sugar, whip. Add vanilla. Then add flour and milk mixture in 3 parts whipping after each addition. So good you'll never buy the store brands again!
Cream shortening and peanut butter. Add brown and white sugar, egg and then dry ingredients (sifted together). Add vanilla.
Mix first four ingredients. Place chicken legs on top. Cover with foil and bake at 350° for one hour.
Freeze Heath bars; smash with a hammer. (I use crushed Heath bars found in the baking aisle.) Bake brownies according to package directions. Poke holes with a fork and pour coffee over brownies. Cool. Cut into small squares.
Beat cream cheese, sour cream and lemon juice together until well blended. Add minced clams. Mix well. Chill and serve with chips or crackers.
Boil noodles until done. Bake pepperoni until slightly crisp, cut in halves. Finely chop cucumber, tomatoes, onion, bell pepper, broccoli, cauliflower, apple, and celery. Add 1 tbsp. Salad Supreme Seasoning. Add 1 tbsp. Real Bacon Bits. Add 8 oz. Italian Dressing. Chill in refrigerator. Stir and serve.
Sprinkle chops with pepper and brown in a heavy, covered skillet, sprayed generously with non-stick cooking spray. Cook until browned on both sides; remove from skillet and drain well. Add rice, tomatoes with juice, water, salt and mustard to skillet; stir to mix. Return chops to skillet and bring to a boil, cover and immediately reduce heat to simmer; cook 25-30 minutes or until chops and rice are done. Serves 4.
Beat eggs with electric mixer at least 5 minutes or until eggs are a light yellow color and slightly thickened. Add sugar that has flour mixed in. Pour in scalded milk, slowly stirring, as you pour. Add oleo and pour into an unbaked shell. Cook in a preheated 350° oven until browned and still shaky in the middle.
Pour boiling water over margarine. Add brown sugar, molasses, egg and flour sifted with salt, baking powder, soda, ginger and cinnamon. Beat until smooth. Bake in greased 8-inch square pan in 350° oven for 35 minutes. Cool in pan. Top with warm Lemon Sauce.
Brown the beef, onion, 1 1/2 chiles and garlic in a large skillet until meat is crumbly. Add the tomatoes, seasonings and olives. Stir well. Reduce heat and simmer for 10 minutes.
Cream butter and sugar. Add egg yolks, then flour. Stir in remaining ingredients. Drop cookies on ungreased cookie sheet and flatten with a fork. Cook until light brown at 350°.
Cream margarine, shortening and sugar together. Beat in egg yolks. Sift together cake flour and salt. Stir in alternately with mixture of buttermilk and soda. Stir in vanilla and chocolate. Fold in egg whites. Bake 25 minutes at 350° in 3 greased, floured and wax paper lined 8-inch round layer pans. Cool on racks. Frost.
In large skillet, brown chicken parts in margarine or butter. Remove chicken and set aside. In drippings, saute onion, garlic and thyme for a few minutes. Stir in soup and tomatoes. Return chicken to skillet, cover and cook over low heat 45 minutes. Season with salt and pepper to taste. Serve over noodles. Serves 4. Great 1 dish meal.
In Dutch oven, brown meats quickly over high heat in 2 tablespoons butter. Reduce heat to medium. Add remaining butter, onion and garlic. Cook until tender. Stir in kraut and tomatoes. Gradually stir in broth. Add potatoes, caraway and pepper. Cover and simmer for 1 hour or until meat is tender.
Chop tomato pulp into small pieces and put into a large kettle. Add no water. Boil for 15 minutes stirring frequently. Add dry gelatin and sugar. Cook for 10 minutes. Watch carefully so as not to scorch the mixture. Pour into sterilized jars. Seal with paraffin wax.
Fry hamburger in pan until done; drain. Mix macaroni and cheese according to package directions. Place in a 9 x 13-inch baking dish. Put kidney beans on top of macaroni. Then sprinkle hamburger on top. Bake at 350° for 20 minutes.
Melt butter with brown sugar. Spread evenly over bottom of 13 x 9-inch pan. Arrange slices of pineapple on sugar mixture. Pour cake mix over pineapple. Bake at 350° for 35 minutes. Cool 10 minutes. Invert onto cardboard covered with waxed paper.
Mix sugar and sour cream together. Break cookies into small pieces and fold into sour creamed mix. Chill several hours. Serve with apple wedges, cantaloupe, honeydew, strawberries, grapes, etc.
Steep tea; add sugar	and fruit juice and bring to a boil. Serve hot.	Makes 30 servings.
Have broth steaming hot. Add the herbs and let stand, covered, for 3 to 5 minutes. Strain. Serve with a lemon slice in each bowl.
Mix together and bring to a boil for 12 minutes, stirring constantly. Remove from heat and let cool. Using 1 pound crushed pecans, lay by tablespoon on wax paper. When candy is cool, pour over nuts with spoon. Let sit and cover with melted coating chocolate.
Cook sausage and drain. Cut up cheese. Combine all ingredients. Cook over low heat until cheese is melted. Serve with nacho chips.
Use Marzetti's cole slaw dressing for desired texture to the peeled and finely diced cooked potatoes and chopped hard-boiled eggs plus above ingredients. Sprinkle with paprika. Serves 18 to 22.
Grind pears, peppers and onion in food processor until coarse. Add everything else to this mixture and let it sit for at least 30 to 40 minutes. It will be okay overnight. Bring to a boil and let simmer until thick. Pack into hot jars and process in water bath for 20 minutes after caps are adjusted.
Make cake in layers according to directions on box. Cool. Mix sour cream, sugar, vanilla and coconut and place between layers and on top. Refrigerate for 4 days. If not eaten, freeze.
Mix in order given. Divide dough into 4 rolls, each one like a long hot dog (about 12-inches long). Put on ungreased cookie sheet, 2 rolls to a sheet. Bake at 350° until golden brown (about 10 to 15 minutes). Slice diagonally while still warm.
Melt butter and cook onion until tender. Add potato and broth. Simmer. Add broccoli and return to simmer. When tender, puree in batches in blender. Return to pot and add cream. Season to taste.