HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an 8 or 9-inch square baking pan with waxed paper. In heavy medium-sized saucepan over low heat, melt all chips with sweetened condensed milk, marshmallows and salt; stir until smooth and well blended. Remove from heat; stir in nuts and vanilla extract. Spread evenly into prepared pan. Chill overnight. Turn fudge onto cutting board; peel off paper and cut into squares.
Saute garlic and 2 Tbsp. oil until golden brown. Add ginger and pepper to the garlic mixture. Meanwhile slice frozen Steak-Ums into thin strips and add to browned garlic and cook until done. Remove from wok into another dish.
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon. Cook onion in reserved drippings until tender, but not brown. Add with crumbled bacon to remaining ingredients, mixing well. Turn into 1 1/2-quart bean pot or casserole. Bake, uncovered, at 350° for about 1 1/2 hours.
Heat oven to 350°. Beat eggs, then mix ingredients together. Bake 1 hour; after baking 45 minutes, glaze with brown sugar, dry mustard and catsup. Return to oven for 15 minutes.
Blend soup, water, oregano and garlic. In bowl, combine 1/4 cup soup mixture, bread, onion, parsley, egg, salt and pepper. Mix thoroughly with beef. Shape firmly into loaf. Bake at 350° for 1 hour and 15 minutes. Pour remaining soup over loaf. Top with cheese. Bake until melted.
Preheat oven to 350°. Grease and lightly flour a 9 x 13-inch cake pan. In a mixing bowl, blend the cake mix, eggs, water and oil. With an electric mixer, beat at medium speed for 2 minutes. Add the oranges and continue beating for 1 minute. Pour into pan and bake 30-35 minutes until a toothpick comes out clean. Cool completely.
Combine wafer crumbs with softened butter. Press into a 9-inch spring-form pan or 9 x 13-inch pan. Refrigerate at least 1 hour. Turn ice cream into a large bowl to soften. Stir creme de menthe into ice cream. Fill wafer shell with ice cream mixture and freeze. Melt chocolate squares in ice cream over low heat. Add sugar and salt. Remove from heat and add butter and vanilla. Stir until cooked. Let stand until cooled thoroughly. When pie is frozen, spread chocolate sauce over top. Return to freezer until firm. Serves 10.
To the drained juices, add enough water to make 3 cups of liquid. Cook puddings in these juices. Cool completely. Add all the above fruit. Chill.
Mix Cool Whip, Eagle Brand milk, pineapple and cherry pie filling. Mix well and add pecans. Mix with mixer for about 2 minutes. Refrigerate a few hours before serving.
Mix all ingredients together and chill for 1 hour before serving. Serve with crackers. Best with Ranch flavor Wheatables.
Mix peanut butter and Karo syrup until smooth. Spread on bottom pie shell. Sprinkle grated chocolate over peanut butter. Reserve this and make filling. Bring to a boil milk, salt, sugar, cocoa and cornstarch. Mix together and add egg yolks and 1/2 cup milk. When all is smooth, add to the boiling milk. Keep stirring until bubbling. Cool until just warm. Add vanilla and margarine. Stir well. Pour into pie shell over the peanut butter ingredients. Chill and top with whipped cream.
Combine all ingredients in a greased 4-quart baking dish; mix well. Cover tightly and bake at 350° for 60 to 70 minutes or until rice is tender.
Combine 1/4 cup water and soup mix. Blending well, stir in ground beef until well mixed. Shape into 10 patties. Place on grill over hot charcoals. Cook to desired doneness. Arrange lettuce on bottom halves of buns, then patty, tomato slices and onion rings. Put top on and enjoy!
Separate yolks and whites. Beat yolks until thick. Add rice and seasonings, milk, melted butter and cheese. Fold in the stiffly beaten egg whites. Pour into buttered baking dish; bake for 40 minutes in moderate oven (350°).
Butter a casserole dish. Peel and slice potatoes into the dish. Salt and pepper. Spread the can of mushroom soup over potatoes. Salt and pepper the tenderloin chops and lay on top. Pour 1 cup evaporated milk over it all. Bake for 1 hour at 350°.
Stir together flour, baking powder, cinnamon and ginger. Combine egg, applesauce, honey, oil and juice. Add to flour mixture. Stir just until moistened. Batter should be lumpy. Fold in pecans and raisins. Fill 12 muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes.
Brown rabbit or chicken (after rolling in flour) in small amount of grease. Place meat in oven to bake until done. When meat is nearly done, heat reserved fry drippings. Add water, sugar and vinegar. Bring to a boil. Make thin paste of flour and water. Gradually stir into meat mixture. Cook until thick.
Mix and sift the first 7 ingredients. Cream shortening and sugar. Blend in the molasses, stir in 1/2 cup of flour mixture. Beat in eggs. Add hot water alternately with remaining flour mixture. Pour into greased and floured pans. Bake in oven at 350° for 50 to 60 minutes. Cool and ice.
Drain apricots and measure 1 cup of juice - heat juice and pour over Jello, stir until dissolved. Mix remaining juice (apricot) and lemon and orange juice and water to make second cup of liquid. Add to gelatin mixture. Puree apricots in blender and add to gelatin. When mixture begins to congeal, add nuts. Mix cream cheese with a little milk to serve or serve with mayo.
Cook noodles according to package directions and drain. In the meantime, brown meat in 1 tablespoon butter in a heavy skillet. Stir in tomato sauce; remove from heat. Combine next 5 ingredients. Spread 1/2 the noodles in a buttered 2-quart casserole. Cover with the cheese mixture, then with the remaining noodles. Pour the melted butter over all. Spread meat mixture over the top. Bake at 350° for 20 to 30 minutes. Serves 6 to 8. If this casserole must be held, reduce temperature to 250°.
Day before serving: Place beef, marrowbone, 1 tablespoon salt and water in very large kettle. Cover and bring to boiling. Skim surface. Add cabbage, onions, carrots, celery, green peppers and tomatoes. Bring to boiling; then simmer, covered 30 minutes. Add remaining ingredients and simmer, covered, 3 1/2 hours. Remove meat and bone. Discard bone. Let meat cool. Cut into cubes and add to soup. Refrigerate overnight.
Mix ingredients and pour into 2 greased bread pans. Bake at 350° for 1 1/2 hours or until done. May also divide batter into 3 loaf pans, filling half full. Bake about 1 hour and 15 minutes. If using glass pans, reduce heat to 325°. Raisins may be substituted for dates.
In 4-cup glass measure, combine oil and flour; mix well. Microwave on High for 6 minutes or until as dark as desired. (Stir when there are 2 minutes left on the timer and when there are 30 seconds left on the timer.) Stir when timer counts to zero. If this is not dark enough for you, continue to microwave on High for 30 seconds. Add onions and celery. Mix well. Microwave on High for 3 to 4 minutes or until onions are soft but not brown. Add green onions, parsley and garlic. Microwave on High for 2 to 3 minutes or until done. Yields 1 batch roux.
Mix together and simmer. Recipe is for 1 1/2 pounds of chipped ham.
Preheat oven to 350°. Place chicken pieces in a baking pan with 1/2 cup water. Sprinkle with lemon juice, then garlic powder and last with paprika. Bake for 35 to 40 minutes, basting chicken periodically with juices. Serve.
Fry hamburger; drain. Cook vegetables and drain. Mix all together. Top with cheese and Tots (cover). This amount times 3 is plenty for 15 to 20 people.
Blend the cake mix and butter together; reserve 2/3 cup for topping. Press rest in the bottom of a square pan. Place apple slices over pressed down cake mix. Mix egg and sour cream; pour over apples. Mix the brown sugar and cinnamon to the reserved 2/3 cup cake mix. Sprinkle over sour cream for topping. Bake in a 350° oven for 20 to 30 minutes, until golden brown. Yummy!
Beat egg yolks well and gradually add sugar. Beat well again. Slowly add liquors and stir well. Keep cool at least overnight, up to 1 month!
Mix all ingredients together. Roll into balls. Put on greased cookie sheet. Bake at 375° for 9 minutes only. Let set until cold, then roll in powdered sugar.
Preheat the oven to 350°. Beat first 4 ingredients at medium speed of an electric beater until creamy. Add eggs and vanilla, beat well. Add flour to butter mixture beating well. Spread batter in an ungreased 9 x 13 inch pan. Sprinkle with chocolate chips. Bake at 350° for 5 minutes. Remove from oven, run a knife through batter to swirl chocolate. Return to oven, bake 30 more minutes. Cool completely in pan on a wire rack. Cut into bars.
Melt butter in a saucepan. Dissolve the yeast in warm water. Add yeast to melted butter. Add 3 egg yolks, sour cream and flour to yeast and butter mixture. Put in refrigerator overnight. Divide dough into 8 parts; roll each part in the sugar and cinnamon mixture. Cut each into 8 parts like pie. Place some chopped nuts and raisins at wide end and roll into crescent shape. Place on an ungreased cookie sheet. Bake at 350° for 25 to 30 minutes.
Mix all ingredients, pour in 9 x 13 pan. Bake at 350° for 1 hour.
Cream butter and sugar. Beat in whole egg and egg yolk. Sift flour and soda with nutmeg. Mix into batter. Fold in nuts and raisins. Drop from teaspoon 2 inches apart onto a buttered cookie sheet. Sprinkle with sugar and cinnamon. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Mix all ingredients together. Let stand overnight in refrigerator. Bake at 350° for 60 minutes.
Cook carrots; place carrots in blender and grate coarsely, but do not puree. In a large bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Stir together carrots, oil, eggs, water and vanilla. Add dry ingredients. Stir until blended. Pour batter into greased loaf pan. Bake at 350° for 65 to 75 minutes, or until done. Check every so often to see if done. Cool for 10 minutes. Remove from pan and serve.
Bring the first 3 ingredients to a boil and let cool. Shred the cabbage. Salt with the 2 tablespoons salt. Let stand 2 hours. Rinse with cold water and drain well. Chop the celery and green pepper. Add the celery seed and mustard seed. Cover with syrup and let stand several hours. Keeps indefinitely and stays crisp.
Mix together first 5 ingredients. Mix together brown sugar and cinnamon. Pour 1/2 batter in 13 x 9-inch square pan, then sprinkle all brown sugar and cinnamon mix over the batter. Take a fork and swirl real good, then pour the remainder of the batter over this mixture. Bake 1 hour at 350°.
Combine all ingredients and mix well. Pour into a preheated and oiled pan. Bake at 425° for about an hour or until done in the center.
Mix the first 5 ingredients together. Roll out into balls. Roll in flour, pepper and paprika which has been mixed together. Brown in butter. When browned, pour cream of chicken soup and water over it and simmer for 30 minutes. Prepare this in an electric skillet.
In a hot pot, combine prunes, water to cover, vinegar and cinnamon. Bring to a low boil. Cook until prunes are tender. Remove from heat. Add mint extract. Cover; let stand 12 hours. Chill in refrigerator. Yields 1 pound.
Beat together the first 4 ingredients thoroughly; stir in chocolate bits. Sift together the remaining dry ingredients. Make a well. Blend in liquids. Grease and flour 12 to 15 muffin tins or paper liners. Fill 1/3 full with cocoa mixture. Top with heaping teaspoon of cream cheese mixture and bake at 350° for 35 to 40 minutes. They freeze very well!
Put in a Ziploc bag with meat and marinate 1 to 4 hours in refrigerator. Grill or cook as desired.
Place broken up angel cake into a 9 x 13-inch Pyrex pan (lasagna type). Mix pudding with sour cream and milk; and beat about 2 minutes with hand eggbeater, or until it is all blended together. Pour pudding over cake pieces, covering well. Cover this with pie filling and refrigerate overnight. Cut into squares to serve. Whipped topping may be used to top it if desired.
Core and slice apples but do not peel. Add only enough water to cook apples until soft. Press through a sieve and measure. Combine all ingredients. Cook until mixture remains in a smooth mass (when a small amount is cooled), about 1 1/2 hours. During cooking time, stir frequently to prevent burning. Pour into hot sterilized pint jars and seal. Makes 8 pints.
Simmer rhubarb and water until cooked soft. Strain. Add sugar, orange juice and lemonade concentrates with strained liquid. Pour over ice cubes. Makes 6 cups. Is a "mystery taste" and is delicious.
Prepared Cilantro-Lime Grilling Sauce; add chicken to coat. Let stand at room temperature 30 minutes.
Mix dry ingredients. Add milk and yeast mixture. Knead. Roll out on floured board; cut into biscuits. Let stand 15 minutes to rise. Bake in a 475° oven for 15 minutes, or until done.
Add hot and cold water to Jell-O. When cool, add remaining ingredients. Mix together. Store in refrigerator. Makes a large salad and keeps well. Make in large oblong glass pan.
Grill chicken or cook it in a skillet until it is done. Top chicken breast with barbecue sauce, bacon and cheese. Broil chicken breast in the oven until the cheese is melted. If desired, sprinkle with a small amount of cold chopped tomatoes and chives.
Cream together flour, butter and powdered sugar until crumbly. Pat into a pizza pan and bake at 350 degrees until brown. Cool.
Melt butter in small saucepan over low heat. Blend in flour. Add milk gradually, stirring constantly. Flavor with sugar and lemon. Sprinkle with nutmeg.
Press first 5 ingredients in pan and bake 12 to 15 minutes. Drain crushed pineapple and bring juice to a boil. Dissolve jello into juice and cool until slightly jelled. Cream the cream cheese, sugar, pineapple and cottage cheese. Add whipped cream. Fold all together and pour on crust.
Mix mayonnaise and lemon juice in bowl. Add other ingredients and mix lightly. Cover and refrigerate several hours or chill until served.
Put meat and veggies in large heavy pan, like a Dutch oven. Put meat in bottom layer with veggies, then salt and pepper. Cover with the soup; pour water over top. Bake in covered pan in a slow oven at 300° for 3 hours. Don't peek!!
Mix all ingredients well. Drop from teaspoon on cookie sheet. Bake 8 minutes at 375°.
Cut each biscuit in quarters; roll in mixture of 2/3 cup sugar and 1 tablespoon cinnamon. (I either do this in a covered Tupperware bowl or large Ziploc bag.) Bring remaining ingredients to a boil. Butter Bundt pan and alternate layer of biscuits and layer of boiled mixture. Bake at 350° for 35 to 45 minutes.
Beat eggs well. Add brown sugar slowly while beating until thick. Pour in milk and mix well. Sift flour and fold into egg mixture. Set aside 4 hours or overnight.
Preheat oven to 350°. Spray 9 x 13-inch pan with cooking spray. Slice 1 roll cookies thin and layer on bottom of pan. Mix cream cheese, sugar and eggs well. Pour over cookies. Slice other roll of cookies and place on top of mixture. Bake at 350° approximately 45 minutes. Cake will sink when cooled.
Sift all dry ingredients into ungreased cake pan. In the pile, make 3 holes of graduated size with a spoon. Into the largest, pour the oil, into the medium the vinegar and into the smallest the vanilla. Cover with cold water and stir well with fork. Make sure it is mixed well. Bake at 350° for 25 minutes.
Cream sugar and butter; blend in eggs. Add syrup, flour and baking powder. Put in greased jelly roll pan. Bake at 350° for 20 minutes. Cool in refrigerator.
Brown meat over medium heat. Quarter onion slices and add to meat. Lower heat and simmer. Peel potatoes and cut into chunks. Slice carrots. Cut up beans and celery. Add to meat and onion. Will make its own juice. Simmer 1 hour or until vegetables are tender.
Combine all ingredients in Dutch oven or large, heavy pan. Bring to a boil; reduce heat to low. Cover and simmer for 1 hour or until chicken is done, stirring occasionally. Serve with hot rice. Makes 6 servings.
Prepare mashed potatoes; set aside. In a large skillet cook ground beef and onion till meat is no longer pink and onion is tender. Drain off fat.
Butter sides of a heavy 2-quart saucepan. Combine sugar and milk. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Then cook to a "soft ball" stage (234°). Remove from heat. Add remaining ingredients and stir until blended. Pour into buttered 9 x 9 x 2-inch glass pan. Score in squares while warm.
Mix first 5 ingredients. Add remaining ingredients. Bake in an oblong pan (9 x 13-inch) at 350° for 30 to 35 minutes. Frost when cool.
Melt shortening in saucepan; cool slightly. Add and beat well sugar, salt, egg, molasses and vanilla. Sift together flour, soda, cinnamon, cloves and ginger and add. Mix well. Roll in 1-inch balls. Roll in granulated sugar. Cook 12 minutes at 350°.
Cook sugar, margarine, cocoa and milk slowly until sugar is dissolved, then bring to a boil and boil one minute. Remove pan from heat and add peanut butter, stirring until melted, then add oatmeal (uncooked). Mix until oats are coated. Drop while hot be teaspoonfuls on waxed paper.
Mix oatmeal, flour, sugar and cinnamon. Add butter. Separate in 2 parts. Spread half on bottom of 9 x 13-inch greased glass baking dish.
Beat first 7 ingredients with mixer, then add zucchini and chocolate chips. Pour into greased 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. After cooling, sprinkle with powdered sugar or top with favorite icing.
Peel and dice potatoes. Cook in saucepan with water, enough to cover. Add salt to taste. When done, drain and cool. Mix all ingredients together; add a little black pepper. Sprinkle a little paprika on top.
Heat oil and fry tortillas until crisp. Put on paper towels to drain. Cook hamburger and mix with package of taco sauce. On top of tostada, put a layer of refried beans and sprinkle with hamburger. Top with cheese, onion, lettuce, tomatoes, olives and salsa or sauce.
Brown and drain hamburger. Add pinto beans and taco sauce; stir well and simmer over low heat until it thickens slightly. Spoon mixture into shells. Top with onion, tomatoes, lettuce, sour cream and cheese.
Mix together, then put in pie crust. Bake 35 minutes or until done. Makes two pies.
Place chicken breasts on bottom of a 9 x 13-inch pan. Dissolve bouillon chicken cube in hot water and mix with the mushroom soups. Lay cheese slices on top of mixture over chicken and cheese. Melt butter or margarine and mix with herb dressing. Sprinkle on top of chicken. Bake, uncovered, in 305° oven for 1 1/2 hours. Serves 6 to 8.
Combine dry ingredients in a large bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in pineapple, 1 cup nuts and the bananas. Spoon batter into 3 well greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes. Cool completely.
Chop tomatoes and peppers; mix with chopped onions and minced garlic. Mix the rest of the ingredients and cook until thick. This can be canned in pint jars. Bring salsa mixture to a boil over medium heat; reduce heat and simmer for 5 minutes. Ladle into hot pint jars, leaving a 1/2-inch headspace. Process in boiling water bath 40 minutes.
Heat oven to 375°. Brown meat and onion; drain. Stir in taco seasoning mix, beans and tomato sauce. Simmer 5 minutes.
Grate cabbage and set aside. Chop lettuce and add to cabbage. Add onion, carrot, tomatoes, apple, raisins, salt, pepper and pickle juice. Mix together with enough mayonnaise to make it mix easily.
Preheat oven to 350°. Grease and flour an 8 x 8-inch pan. Crush graham crackers in blender or by rolling between two pieces of waxed paper until fine to make 1 1/4 cups. Combine crumbs in a bowl with the condensed milk and chocolate bits. Spread into prepared pan. Bake about 30 minutes or until cake tester comes out clean. Let cool for 10 minutes, then cut into squares. These keep well in a tin box.
Mix all ingredients and place in 2-quart casserole dish. Bake 30 to 45 minutes at 350°.
In a mixing bowl, combine dry ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or 10-inch heavy skillet. Bake at 350° for about 35 minutes, or until bread is golden brown and tests done. Makes 8 to 10 servings.
Cream powdered sugar and cheese together. Add peanut butter. Beat with mixer. Add Cool Whip and pour in baked pie shell or graham cracker pie shell.
Blend 1 yolk and 1 cup beer. Stir in 1 cup of flour. Place 1 cup flour in another bowl. Dip food to be fried in liquid mixture, roll in flour and deep fry. When needed, make a new batch of mixture with remaining ingredients.
Mix sour cream, soup and milk and pour over chicken. Cover and bake at 350° for 1 1/2 hours. Serves 4 to 6. Enjoy!
Melt margarine; let cool. Add remaining ingredients; stir until well blended. Place in air-tight covered container. Place in refrigerator for several hours. Spoon into greased muffin pan. Cook at 400° for 20 minutes.
Beat cheese until fluffy. Add milk, juice and vanilla. Pour into crust. Cover with pie filling. Let set 2 hours.
Core, rinse and drain lettuce thoroughly; refrigerate in plastic bag or crisper. To prepare, chop enough chilled lettuce to measure 2 quarts. Blend mayonnaise, sour cream, seasoned salt and garlic powder for dressing.
Bring sugar, water and butter to a boil in a saucepan. Remove from heat and add vanilla. Store in refrigerator in a microwave-safe container. Reheat when needed.
Wash artichoke and remove unwanted leaves. Boil in saucepan until tender. Add other ingredients, one at a time, to each artichoke. Let simmer in water for 15 minutes.
Pour into unbaked pie shells. Bake in a preheated oven at 400° for 10 minutes. Lower heat to 200° to finish baking. This makes 2 nice pies.
Chop potatoes in small squares. Finely chop carrots and onion. Boil potatoes, carrots and onion until tender with salt and pepper. Fry meat in separate skillet. When potatoes, etc. are finished, pour 1/2 of water off. Add all other ingredients. Simmer 20 to 30 minutes on low.
Put cookies in food processor and reduce to a fine crumb mixture. (You can also use a nut chopped, or a rolling pin with sheets of wax paper.) Set aside 1/4 cup of the crumbs for topping. Add enough butter to the remaining crumbs to make them stick together a little. Press into the bottom of a 9 x 13 pan and put in the freezer to set.
Mix all ingredients; pour into greased pan or skillet. Bake 15 to 20 minutes at 400°.
Cook linguine in 3-quart saucepan according to package directions. Drain. Melt butter in the same pan. Stir in linguine and remaining ingredients. Cook over medium heat, stirring constantly, until heated, about 2 minutes. Sprinkle with cheese. Makes about 4 servings.
Cook the macaroni according to directions. Brown ground meat. Butter 13 x 9-inch casserole. Spread macaroni on bottom, then put ground meat and 1/2 of the cheeses. Add 1/2 of the pepperoni and 1 can of sauce. Repeat procedure, ending up with pepperoni on top. Bake at 350° for 40 minutes.
Mix ingredients and pour into a well greased baking dish. Cover and bake at 325 degrees for 3 hours. DO NOT PEEP! Serve with bread or rice and crackers.
Mix all ingredients together. Place in a 9 by 13 container. This dessert can be frozen.
Cook rice according to directions on box. Mix sour cream, chilies, salt and pepper. In deep casserole dish, spread a layer of rice mixture and top with cheese slices. Repeat layers, ending with rice mixture. Bake at 350° for 40 minutes.
Place a layer of graham crackers on bottom of 9 x 13-inch pan. Leave crackers whole. Melt butter and add sugar, milk and egg. Cook until it comes to a full boil, stirring constantly. Pour over crackers. Add coconut, nuts and crushed graham crackers.
Saute onion in butter. Stir in flour. Add milk slowly. Add spices, Worcestershire, sherry and lemon juice. Heat through. Add shrimp. Top with cheese. Heat in oven until brown. Serve over rice.
Fry bacon; save grease. Add to grease the sugar, vinegar and water. Heat until hot. Chop carrots and eggs; toss with lettuce. Pour hot sauce over lettuce and mix well. Crumble bacon over salad and serve.
Wash cucumbers and put in jars with dill. Mix 1 quart of vinegar, 3 quarts of water, 1 cup coarse salt and 1 teaspoon powdered alum. When mixture boils, pour over pickles while hot and seal. Put layer of pickles and then dill.
Mix all together and shape into a ball. Roll in ground pecans; refrigerate several hours before serving.