HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, mix peanut butter, sugar and Karo syrup until melted. Mix with Special K. Pat mixture into an 8 x 13-inch greased pan. Sprinkle with chocolate chips. Put into 300° oven until chips are melted. Spread with knife. Cool and cut into squares.
Mix all the ingredients in bowl. Bake in greased and floured 9 x 13-inch cake pan 25 to 30 minutes at 350°. Cut when cooled.
Combine first 4 ingredients; let cool. Add yeast, dissolved in water, beaten egg and remaining ingredients, then knead. Let rise. Roll out and cut. Let rise about 1/2 hour. Fry in deep fat.
Boil chicken until tender. Pick off bone. Keep chicken and broth. In a large bowl, mix together flour, water and egg. Add as much flour as needed so dough will not be sticky. Roll out and cut into strips. Drop into boiling water and chicken. Do not stir. Add salt and pepper to taste.
Cook onion in butter over low heat until tender; do not brown. Combine meats, salt and pepper; mix thoroughly. Mix in flour and beat in egg gradually. Beat in cream and add onion; mixture should be light and fluffy. Form into 1-inch balls. Lightly brown in skillet, shaking skillet to turn. Remove fat. Add consomme; cook, uncovered, for 12 to 15 minutes. Add mushroom soup (undiluted) and heat until hot. Meatballs can be served over cooked rice or noodles.
Melt butter in a 12-inch skillet that can be put into oven. Lightly mix flour, milk, eggs and nutmeg together. Pour batter into skillet and bake at 425° for 15 to 20 minutes. Sprinkle with powdered sugar and return to oven briefly. Sprinkle with lemon juice and serve.
Grease 10-inch Bundt pan. Sprinkle with nuts. Set aside. Combine 1/2 cup sugar with cocoa and cinnamon. Set aside.
Drain pineapple juice into 2-quart casserole. Blend juice and cornstarch; stir in corn syrup, ketchup, soy sauce, vinegar and garlic. Stir in chicken.
In a saucepan over medium heat, combine water and sugar to a boil without stirring for 5 minutes. Add cranberries and let cook until cranberries pop and sauce is thickened, about 10 minutes. Remove from heat. Cut apricots into small pieces and add to mixture. Stir in lemon juice. Let cool and fold in almonds. Spoon over cream cheese; serve with favorite crackers.
In 10-inch skillet, cook hamburg and onion with chili powder until onion is tender and meat cooked through. Stir in half the soup, water and salt and pepper. Bring all to a boil and simmer 5 minutes.
Mix sugar and cornstarch in a medium size saucepan. Add water and Jell-O. Cook on low heat until thick and clear. Stir constantly. Cool to room temperature. Slice strawberries in pie shell. Pour mixture over berries. Refrigerate. Cover with Cool Whip when cold.
Heat oven to 350°. Grease and flour 2 (9-inch) round cake pans. Line bottom of pans with wax paper. Beat eggs, sugar and vanilla at medium speed with electric mixer until light and fluffy. Blend in remaining ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat with electric mixer on medium speed for 2 minutes. Pour batter into prepared pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Immediately remove wax paper. Cool completely on wire racks.
Put a large boneless chuck roast in the crock-pot and cover with ketchup, onion, Worcestershire sauce, Accent, brown sugar and mustard. Cook on low overnight. Shred beef and return to liquid until ready to serve.
Cook ground beef with onion and green pepper until done. Drain grease out. Put meat on bottom of 2-quart baking dish. Add green beans as second layer, then put a whole bag of Tater Tots on top layer. Pour a mixture of a can of cream of mushroom soup with a can of milk over top. Bake uncovered at 350° for an hour.
Preheat oven to 450° or prepare grill. Prepare 4 (12 x 12-inch) heavy-duty aluminum foil sheets. Cut a deep pocket in each chicken breast half. Toss the vegetables with 1/2 of the dressing and divide evenly, filling each pocket. Brush the rest of the dressing over both sides of the chicken breast. Fold the foil around each stuffed pocket and grill for 20 to 25 minutes or make on a cookie sheet for 16 to 18 minutes.
Place fish on large piece of aluminum foil. Cover with barbecue sauce. Alternate potatoes, mushrooms, onion, celery and cauliflower or broccoli. Salt and pepper to taste. Wrap edges of aluminum foil up over top of fish and fold over itself. Bake at 350° until potatoes are done.
Mix sugar, cornstarch and salt with 2 tablespoon water in a paste. Pour 1 cup boiling water over; cook slowly, stirring constantly until thick. Remove from heat; add lemon juice and food coloring. Cool; add fruit (sliced) and put into baked shell. Chill. An hour or so before serving, cover with whipped cream.
Mix all ingredients; add precooked meatballs and heat or cook in crock-pot.
Trim crust from bread. Dice 4 slices of bread and the trimmed crusts and place in a 9 x 13-inch baking pan. Mix crab, mayonnaise, onion and celery and spread over diced bread. Place the 4 whole slices of bread over crab mixture. Mix eggs and milk and pour over mixture. Cover and refrigerate overnight.
Stir together cabbage, onion, green pepper and 1 cup sugar. Bring to a boil the salad oil, vinegar, celery seed, salt and remaining sugar. Immediately pour this hot mixture over the cabbage mixture. Chill overnight before serving. Keep stored in the refrigerator. Makes about 2 1/2 quarts.
Make Jell-O according to package directions using 1/2 amount of water called for. Add remaining ingredients. Let set.
Mix together in bowl the soup, milk and sour cream. Layer the potatoes, onions and cheese in a baking dish. Pour soup mixture over the top. Bake at 350° for 1 hour and 15 minutes.
Preheat oven to 250°. Cream butter and cream cheese, then add sugar, one cup at a time. Add flour and eggs alternately. Add flavorings. Bake in 250° oven for 1 hour 50 minutes to 2 hours.
Place peaches in lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar. Cream together remaining 1/2 cup sugar and butter, mixing well. Add flour and egg, mixing well. Stir in vanilla. Spoon mixture over peaches. Bake at 350° for 30 to 35 minutes or until golden brown.
Bake cake mix in pizza pan for 15 minutes. Let cool. Mix pudding and milk. Set aside. Mix cream cheese and Cool Whip, then add pudding and mix together. Spread on top of cooled cake. Drain pineapple and spread on top of cheese mixture, then top with nuts and coconut.
Whisk together the first 6 ingredients. Add salad dressing, whisking until completely smooth. Cover and refrigerate 6 to 8 hours for flavors to blend. Makes 2 1/4 cups. Also, good as a dip for veggies.
Combine orange and grapefruit sections. Make syrup from sugar, water, cinnamon and nutmeg. Bring to boil, stirring to dissolve sugar. Add 1/2 cup lemon juice and cool. Pour syrup over oranges and grapefruit and marinate overnight. Just before serving, add sliced avocado. This can be drained and served on lettuce or you can serve undrained in cups, etc. Serves 8 to 10.
Use a nonstick pan or wok. Using a garlic press, squeeze garlic cloves into pan and add oil. Add the five vegetables listed, stirring constantly. Cook until crisp, 6 to 8 minutes on high heat. Next, chop tomatoes and add along with salt, pepper and Italian seasoning. Stir well. Add the sherry and stir again. Cover pan and continue cooking 2 to 4 minutes. Excellent.
On cookie sheet, unroll crescent rolls. Flatten and bake as directed; cool. Mix together cream cheese, Miracle Whip and Ranch dressing. Spread over crescent rolls. Top with vegetables and cheese. Snack serves 20 to 25.
Use wooden spoon, not mixer. Mix eggs and sugar very well. Add melted shortening. Mix well. Stir in vanilla. Sift dry ingredients together and add to batter; mix well. Drop by round tablespoonful onto buttered cookie sheet. Bake at 350° about 10 minutes. Remove when brown around edges.
Mix all ingredients together, combining well. Bake in greased casserole dish in 375° oven for 45 minutes. Serves 4.
Heat oven to 350°. Beat margarine and sugar until light and fluffy. Add flour; mix well. Press onto bottom of ungreased 13 x 9-inch baking pan. Bake for 20 minutes. Beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Spread crust with preserves; cover with meringue. Sprinkle with nuts. Continue baking 20 to 25 minutes, or until lightly browned. Cut while warm. Makes approximately 2 dozen.
Sprinkle chicken with salt, paprika and pepper. Brown rice and onion in butter (optional). Spread rice mixture in roaster or buttered baking dish. Add broth and celery salt. Place chicken on top of other mixture. Cover dish tightly with foil and bake at 350° for 1 hour. Remove cover and bake another 15 minutes, or until meat is tender.
Place drained green beans on one side of baking dish or 9 x 13-inch pan. Place sliced potatoes on the other side and chicken breasts in center. Sprinkle Good Seasons mix over everything. Melt butter; pour over top. Cover with foil and bake at 350° for 1 hour.
Put creme de menthe and ice into blender container. Cover and blend at high speed until smooth. Pour into 2 cocktail glasses. Makes 2 servings.
Mix together. Chill dough about 1/2 hour. Drop by teaspoonful on greased cookie sheet. Bake at 400° for 7 to 8 minutes. Cool and frost with chocolate frosting. (Do not freeze.)
Cream butter and sugar; add eggs. Stir in other ingredients. Bake in greased 9 x 13-inch pan at 325° for 30 minutes. Cut when cool.
Grease baking dish or casserole dish. Place a single layer of bread slices on bottom of dish (crusts may be removed, if desired). Add a layer of meat slices (any meat may be used, preferably not too much fat). Add a layer of Cheddar cheese, grated or sliced. Combine the remaining ingredients and pour over casserole. Adjust the quantity of eggs and milk so they are sufficient to fill dish to approximately 3/4 level. Cover and refrigerate overnight.
Combine first	4 ingredients in a large shallow dish. Add chicken breasts and turn several times. Cover and marinate in refrigerator overnight.
Combine all of the ingredients in an 8-cup batter bowl. Microwave on Full power 4 to 8 minutes to dissolve sugar (stir every 2 to 3 minutes). Then microwave on 50% power 5 to 8 minutes, stirring every 2 to 3 minutes. Pour into containers and refrigerate or freeze.
Mix cake according to directions, adding 1 teaspoon vanilla. Bake in greased and floured 9 x 13-inch pan, according to directions.
Brown ground beef and onion. Add all remaining ingredients. Simmer for 10 minutes or until done.
Heat mushroom soup and cream cheese until hot; add gelatine mixed with 1/4 cup water. Cool. Add 1 cup mayo, celery and onions. Rinse crab; crumble fine. Mix well; pour into mold; chill. Serve with crackers or party bread.
Cook Brussels sprouts in small amount of salted water in covered pan; drain well. In medium saucepan, cook onion in butter until tender; add flour, brown sugar, mustard and salt and stir in milk. Cook until thickened. Add sour cream and mix; add sprouts, stirring gently.
Mix the soups, rice, milk and mushrooms and pour into 9X13 inch baking dish. Top with chicken. Drizzle melted butter over the chicken and season to taste. Cover and bake in 350 degree oven for 1 hour.
Prepare jello as directed. Pour lime jello into shallow pan. Place in refrigerator. When lime begins to set, add crushed pineapple and return to fridge. Set thoroughly. After lemon jello is set, whip and add cream cheese. Blend thoroughly. Spread over lime mixture. Keep chilled until time to serve.
Mix last 7 ingredients and bring to simmer 5 to 10 minutes. Add meat to sauce. Try to separate meat into individual slices as much as possible. Stir meat into sauce so sauce mixes well, covering all. Simmer over low heat 10 to 15 minutes. You can serve immediately on buns, but it is better to make a day ahead and reheat. Yield: 6 to 10 sandwiches.
Chop onions, mince garlic, dice celery and zucchini and green pepper. Cut up tomatoes. Brown sausage and drain. Add all items together. Bring to boil. Simmer 30 to 35 minutes until vegetables are done.
Mix all ingredients. Bake in greased casserole dish at 350° for about 40 minutes.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks; stir in mayonnaise and next 5 ingredients. Spoon into egg whites. Sprinkle with paprika.
Preheat oven to 375°. Brown meat and drain off fat. Add all ingredients except cheese and rolls. Pour meat mixture into ovenproof dish; top with rolls and bake until rolls are brown. Top with cheese and bake until cheese melts, about 25 minutes in all.
In large mixing bowl, add wine vinegar, olive oil and black pepper to mashed cloves of garlic and anchovy paste (according to taste). Add egg yolks, mustard and lime juice. Chill for 1 hour.
Chop onion fine; combine with water, sugar and vinegar. Bring to a boil. Cool overnight. The next day, drain onions. Use white bread. Trim brown edges off. Spread mayonnaise on both sides of bread. Sprinkle with powdered sugar and then spread onions, not too thick. Put together and cut into finger sandwiches. Can be frozen and thawed to be used later.
Sift together flour, soda, salt and white sugar. Add egg, vanilla and fruit cocktail. Pour into greased pan. Over batter, sprinkle 1/2 cup light brown sugar and nuts. Bake at 350° for 50 minutes. Serve with whipped cream.
Combine all ingredients except oleo and flour. Bring to a boil and simmer 5 minutes. Blend oleo and flour; add to corn. Cook until desired thickness is reached. Yummy!
Cover chicken with water. Add salt and celery stalks; cook until chicken is tender. Season bread with sage, thyme and pepper. Layer chicken, cut into small pieces, with the seasoned bread cubes in a greased 13 x 9 x 2-inch casserole. Dot with butter; pour broth from chicken (strained and celery removed) over the casserole. Bake in a 350° oven for 45 minutes to 1 hour.
Beat eggs lightly with rotary mixer. Add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts. Stir gently into zucchini mixture, just until blended. Divide batter equally between 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour until wood pick inserted in center comes out clean. Cool in pans for 10 minutes. Turn out on wire racks to cool thoroughly. Makes 2 loaves.
Mix all ingredients in order except cheese. Pour half of batter into greased iron skillet; add half of cheese. Add remaining batter and cover with remaining cheese. Bake at 350° for 45 minutes or until done.
Thaw 2 loaves frozen bread (not raised). Grease 9 x 13-inch pan. Pull one loaf of bread apart in small pieces and put in pan. Mix brown sugar, milk, butter, pudding, cinnamon and nuts. Pour mixture over th 1st loaf of bread. Pull the 2nd loaf apart and put on top of bread and mixture in pan. Cover with wax paper and let rise until pan is full. Bake 30 minutes. Turn pan over on large tray and let cool.
Put one pie crust on bottom of 9-inch pie plate. On top of pie crust, add cheese (cut into cubes) and onion. Pour milk over cheese and onion. Sprinkle pepper over all. Put second pie crust on top and pinch edges to seal. Bake at 350° for 30 to 40 minutes or until brown and bubbly.
Preheat oven to 400°. Scrub potatoes and cut, unpeeled, into halves. Heat margarine and oil in a large skillet. Add potatoes and garlic; stir over medium heat until well coated. Spray a baking sheet with vegetable spray. Spread potatoes evenly on the sheet; top with the rosemary. Bake until a deep golden brown, approximately 45 to 50 minutes, stirring occasionally to ensure that potatoes brown evenly.
Place fish in buttered oven baking dish. Mix all other ingredients and spread over fish. Bake in 350° oven for 20 minutes or so until cheese is melted and tomatoes are soft.
In a bowl, mix milk, mayo and dressing mix together. Add cooked pasta, deli meats and tomato. Stir in cheese. Refrigerate until ready to serve.
Preheat oven to 350°. Brown onion and mushrooms in hot margarine. Mix broth, half and half, cornstarch and dill. Add to pan. Bring to a boil. Add rice. Return to boil. Add carrot and zucchini. Remove from heat for 5 minutes. Return to heat on simmer setting for 5 minutes. Remove again. Allow to stand for 5 minutes. Stuff fish with mixture and sprinkle with salt and paprika. Bake fish atop any remaining mixture for 20 minutes. Yields 4 servings.
Brown meat, onion and garlic; drain. Put into large pot. Add other ingredients, liquid and all. Cook as long as possible, the longer the better (until all is tender). Serve with corn chips. Top with sour cream, grated cheese, lettuce, tomatoes and taco sauce if desired. (I use cornbread.)
Mix sugar, shortening and egg together. Stir in milk. Sift together flour, baking powder and salt and add to batter. Blend in blueberries. Spread in greased and floured cake pan, 8 3/4 x 13 1/2-inch. Put 1/2 of the batter in pan, then the berries, then the rest of the batter. Put Topping on top of batter. Bake for 1 hour at 325°.
Cream oleo. Add sugar gradually. Cream until fluffy. Add eggs, one at a time. Add flour and milk alternately. Add baking powder with flour. Last add extract. Bake in preheated oven at 350° for 1 hour or until done.
Mix mayo, cider vinegar and sugar; refrigerate overnight. Toss salad ingredients together. Pour dressing over salad just before serving and toss.
In medium bowl, beat egg until frothy. Add remaining ingredients. Mix until smooth. Add 2/3 cup of batter to preheated waffle maker and spread evenly with rubber spatula. Close lid and bake until light goes out. Carefully remove waffle. Respray with oil if sticking occurs. Makes 4 waffles.
Cut shrimp into pieces. Halve grapes and place in a large bowl with cashews. Mix all other ingredients together. Pour over shrimp mixture and mix well. Chill several hours. Serve on lettuce with crispy French bread. Prep time: 20 minutes. Serves 4 to 6.
Blend eggs, sugar and oil. Sift dry ingredients together; add buttermilk, prunes, nuts and vanilla. Bake in a greased pan at 350° for 60 minutes.
Cut bread into 1/2-inch slices. Mix soft butter with seasonings and juice. Wrap in foil; bake at 350° for 15 minutes.
Beat carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs and vanilla in a large mixing bowl until well combined. In a medium bowl, thoroughly combine flour, wheat germ, bran, baking soda, cinnamon and nutmeg. Fold the dry ingredients gradually into the carrot mixture until blended. Pour batter into a lightly oiled 8 x 8-inch pan. Bake in a preheated 325° oven for 1 hour. Makes 16 servings.
Preheat oven to 350°. Grease and flour an 8 x 8-inch cake pan. Put butter in bowl and gradually add sugar, creaming well. Add egg and beat well.
Soak beans overnight. Next day, using soaking water and enough extra water to cover, if necessary, cook beans over medium heat for 1 hour. Add all other ingredients and cook 1 more hour or until everything is tender. Makes 4 to 6 servings.
Bring orange juice to boiling point. Pour over oats and set aside. Cream together the butter and sugars until light. Add eggs and vanilla extract. Beat until thoroughly blended. Sift together flour, baking powder, soda, salt and cinnamon. Add alternately with oats to creamed mixture. Stir in grated peel and nuts. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes or until done. Remove.
Mix together. Pour into greased dish and cook for 45 minutes in approximately 350° oven.
Cook beef, onions and green pepper in oil. When beef is brown and onions cooked add remaining ingredients except for cheese. Pour into casserole. Top with grated cheese. Bake at 350° for 30 minutes.
Make white sauce of milk, butter and flour. Mix all ingredients, pour into a buttered casserole dish. Cover with bread crumbs and bake at 350° until hot and light brown.
Mix the chicken, soups and Veg-All together. Place in casserole dish. Top with biscuits. Cook in a 300° to 325° oven until biscuits are done.
Blend dry oatmeal (quick cooking or old-fashioned) in food processor or blender until powdery. Mix with flour, salt, baking powder and baking soda. Set aside. Cream margarine and sugar together until fluffy. Add eggs and vanilla. Add flour and oatmeal mixture; mix well. Mix in chocolate chips, nuts and broken chunks of milk chocolate candy bar. This requires a very large bowl. Drop by golf ball sized spoonfuls onto ungreased baking sheet. A small ice cream scoop works well. Bake at 375° for 6 minutes. Do not overbake.
Cook grits in water with salt until done. Add butter and cheese to hot grits; stir until all melted. Lightly beat eggs; place in a 1 cup container and add enough milk to make one cup. Add egg mixture to grits; stir in well. Bake in 350° oven for 25 to 30 minutes.
Combine all ingredients in large mixing bowl. Beat for 3 minutes at high speed. Pour batter into 2 greased and floured 8 x 4-inch loaf pans. Bake at 325° for 1 hour or until done. Yield: 2 loaves.
In pitcher, combine all ingredients, except ice. Stir to dissolve sugar. Serve over ice. Makes about 5 cups.
Thoroughly combine flour, cocoa, baking powder, baking soda, cinnamon and salt; set aside. With an electric mixer, beat butter or margarine and sugar until smooth. Add eggs, one at a time, beating after each addition. With a spoon, stir in vanilla, orange peel, zucchini and nuts. Alternately stir dry ingredients and milk into zucchini mixture.
Sift flour, baking powder, salt and baking soda. Mix wheat germ; set aside. Cream shortening and sugar. Add eggs, one at a time, beating well after each. Stir in bananas, milk and banana flavoring. Add dry ingredients, mixing well. Mix in nuts. Turn into a 9 x 5 x 3-inch well-greased pan. Bake in 350° oven for 60 to 70 minutes.
Pare, core and cut apples into thin slices. Lay slices close together in buttered pan. Mix together white sugar and cinnamon and sprinkle over apples. Mix flour, brown sugar and margarine until crumbly. Spread over apples and pat firm. Bake in 450° oven for 30 minutes. Serve warm with cream or ice cream.
Beat egg white until very stiff, add sugar, slowly beat until the mixture is smooth, add vanilla and spread on cake.
Boil sugar, white syrup and margarine until thick and hard. Remove from stove and add salt and soda. Beat well. Pour over popcorn. Mix well. Put in oven at 250° for 1 hour. Stir 2 to 3 times to coat. Cool.
Place margarine in baking dish and put in the oven to melt. Mix flour, sugar, baking powder and egg, then add milk. Mix lightly; leave somewhat lumpy. Too much mixing will toughen the dough. Pour in can of fruit (any kind of fruit). Bake at 375° until done.
Heat milk. Add beaten egg, sugar and cornstarch moistened with milk. Cook on low to medium heat until thick. Can add coconut to make coconut cream pie or pudding. Add vanilla and dab of butter after cooked.
Mix the butter or margarine, brown sugar and salt in a heavy saucepan and cook until 290° on candy thermometer. Stir often to avoid burning. Remove from heat. Add 1/2 teaspoon baking soda. Stir until foams up. Pour over popcorn. Spread onto 2 cookie sheets and bake at 250° for 45 minutes, stirring every 15 minutes. Cool on cookie sheets 20 minutes. Stir in a large roaster to break apart so it won't clump up.
For filling: Mix first 4 ingredients in a heavy medium saucepan. Gradually whisk in water. Set over medium high heat and boil 1 minute, stirring constantly. Whisk in some yolks in bowl to blend. Gradually whisk in some hot cornstarch mixture. Return mixture to saucepan, boil until very thick, stirring constantly about 5 minutes. Remove from heat; whisk in juice, butter and lemon peel. Cool completely. Spoon filling into crust. Cover and chill while making meringue.
Beat cream cheese, mayo, onion and catsup in small bowl on medium speed until fluffy. Beat in shrimp on low speed. Remove from refrigerator 15 minutes before serving. Serve with crackers or Bugles. Makes 2 cups.
Saute for 5 minutes margarine, basil, mushrooms, onions and green pepper. Add to vegetables chicken soup, milk and pimento. Grease 9 x 13-inch pan. Layer 4 noodles, 1/2 of sauce, 1/2 of cottage cheese, 1/2 of chicken and 1/2 of each of cheeses. Repeat. Cover with foil. Bake at 350° for 45 minutes. Let stand for 10 minutes. Freezes well.