HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chocolate bits and peanut butter. Heat in microwave for 3 or 4 minutes, until soft and melted. Add raisins which have been dipped in boiling water to soften. (Omit this step if raisins are fresh.) Stir in marshmallows. Turn into an 8 x 8-inch buttered pan. Cut into pieces when cold. Store in an airtight container in freezer until ready to use.
Combine cheeses. Mix at medium speed with mixer until well blended. Add deviled ham and onion; mix well. Chill. Mold in shape of a football. Decorate with chopped nuts. Use pimento for football laces. Serve with assorted crackers.
Brown beef with onions, garlic and butter. Drain. Add mushroom soup, tomato sauce, tomato paste, salt and green chilies. Simmer about 30 minutes. Pour over crushed corn chips. Top with large package Cheddar cheese (melt cheese and serve).
Brown beef and onion in butter. Mix in other ingredients. Place in casserole and bake 30 to 40 minutes. Use your imagination and add leftover vegetables, too.
Cook macaroni. Add strawberries, pineapple and marshmallows. Let stand overnight. Add whipping cream. Place whole strawberries on top.
Roll out the bottom crust and fit into a 10-inch pie pan. Mix together the fruit, sugar and flour. Pour this mixture into the crust and dot with butter. Roll out the top crust and place it over the fruit. Crimp edges. Cut a few steam vents with a knife or fork. Brush the crust with beaten egg and bake pie for 20 to 25 minutes at 400°. Turn oven down to 350° and continue baking for 20 minutes or more. Remove pie from oven and allow to cool.
Beat eggs, margarine and milk in a large bowl until well blended. Add flour and sugar to liquid ingredients and mix just enough to make a creamy batter.
Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in a small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings. Cook and stir until onion is soft but not brown. Place cabbage wedges, on flat side, in drippings mixture. Pour cornstarch mixture over cabbage wedges. Cook over medium heat 4 minutes. Carefully turn cabbage wedges over with spatula.
Sift dry ingredients into bowl. Add Crisco, buttermilk and bananas. Beat hard for two minutes. Add buttermilk and eggs. Beat two more minutes. Fold in chopped nuts. Pour into greased and floured pans.	Bake in moderate oven (350°) for 30 to 35 minutes. Frost with White Mountain Icing.
In a large mixing bowl with mixer at medium speed, cream butter and both sugars. Beat in eggs, one at a time, until light and fluffy. Add shortening, vanilla and lemon peel. Beat until well mixed.
Beat oil, eggs, sugars and vanilla until fluffy. Add dry ingredients; mix well. Stir in chips and nuts. Spread in ungreased sheet cake pan. Bake at 375° for 18 minutes. Cool and cut.
In a large bowl, combine all ingredients except 1/4 cup sauce. Shape loaf in a 10 x 6-inch baking dish. Bake at 350° for 1 hour. Top with remaining sauce. Let stand 10 minutes before serving. Makes 6 servings.
Blend sugar and oil well with electric mixer. *Beat in eggs, one at a time and continue beating until light. Add pumpkin; blend. Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt into creamed mixture. Beat at low speed until blended. Pour batter into 4 greased 6 x 3 1/2 x 2-inch loaf pans or 2 greased 9 x 5 x 2 3/4-inch loaf pans. Bake in a moderate oven (350°) for 1 hour or until lightly browned. When done, leave in pans for 10 minutes on wire rack. Remove from pans and cool completely on wire rack. Sprinkle confectioners sugar.
Cream sugar and oleo. Add egg and vanilla and mix well. Sift flour and baking powder together; add to sugar mixture. Using 2 teaspoons, make cookie into nut size balls. Roll each in a dish of oatmeal so it can be handled. Place on ungreased cookie sheet. Flatten with glass dipped in oatmeal. Replenish oatmeal as needed. Bake at 325° for 15 minutes.
Mix eggs and butter and add all other ingredients except flour. Mix together good, then add flour a little at a time. Grease and flour 2 pans and pour batter into them. Bake for 30 minutes or until done, in a 400° preheated oven.
In saucepan, melt cream cheese, tomato soup, gelatine and lemon juice until very smooth. Stir in drained shrimp (which should be crushed), onion and mayonnaise. Pour into mold and chill. Serve with crackers.
Combine sugar, coconut and flour in saucepan. Add milk, eggs and margarine. Cook to thick. Add vanilla.
Boil zucchini for 5 minutes along with the onion. Drain water off and remove onion. Mix soup and sour cream together. Add to zucchini. Mix stuffing in a bowl with melted margarine. Put half of the stuffing mixture into a rectangular 13 x 9 baking dish. Press into pan. Pour zucchini mixture on top. Sprinkle with remainder of stuffing mixture. Bake at 350° for 30 minutes.
Drain cans of beans. Refill one can with water. Make a light roux with oil and flour. Saute onions in roux. Add the green beans plus one can of water to the onions. Season to taste. Cover and simmer 1/2 hour. If using fresh beans, add water and cook the same. Also, you can cook 2 slices of bacon and make a roux with bacon grease. Break up bacon and add to beans.
Mix corned beef, sour cream and onion soup mix. Spread mix on bottom of roll. Top with slice of pickle. Put top on roll. Put rolls on cookie sheet and cover with foil. Bake at 350° for 20 minutes. Makes 40 appetizers that taste just like White Castle burgers.
Brown ground beef and drain. Mix all the other ingredients and cook at 350° for 40 to 45 minutes.
Soak cucumbers in water for 24 hours. Rinse well. Soak another 3 hours in ice water and drain. Mix remaining ingredients; add cucumbers and soak overnight. Bring to a boil; simmer 35 minutes. Pack in jars and seal.
Separate rolls into 8 triangles. Quarter each apple and peel. Wrap a quarter of the apple with a roll triangle. Put seam on the bottom. Place in 8 or 9-inch square Pyrex dish. Bring to a boil the orange juice, butter and sugar. Pour on top of rolled apples. It will be a lot of liquid but will absorb when cooking. Sprinkle with a dash of cinnamon. Bake at 350° for 30 to 40 minutes. Serves 4 to 8.
Sprinkle pudding over pineapple and stir until dissolved. Add remaining ingredients and stir until well blended. Refrigerate overnight.
Chop zucchini, onion, pepper and celery. Mix with corn. Add dressing and mix together. Chill, if desired. Serves 8.
Dissolve gelatin in hot water and fruit juice. Add sherbet. Stir until melted. Add fruit and chill. Add sour cream and small marshmallows to fruit mixture. Spread over gelatin. Serves 12.
Saute the first three ingredients in olive oil. Place in 3 1/2 qt. or larger crockpot and add chicken broth. Add remaining ingredients, save the cheese. Stir, cover and cook for 3 hours on high or 7-8 hours on low. Prior to serving stir in cheese.
Boil cabbage in salt water until tender. Drain. Add oleo, cheese and soup. Mix while hot. Put in baking dish and top with crumbled baked corn bread. Dot with oleo. Bake at 400° until brown.
Roll each piece of biscuit in white sugar and cinnamon mixture. Arrange in Bundt pan sprayed with Pam. Heat brown sugar, cinnamon, oleo and water until melted. Pour over biscuits and bake at 350° for 30 minutes. You can put nuts in or fruit, if desired. When cool, invert Bundt pan and serve.
Place sherbet in punch bowl. Pour champagne and Sauterne over top. Stir. Add ginger ale, if desired. Serves 18 punch cups.
Mix corned beef and cream cheese together. Add garlic salt and seasoned salt to your own taste.
Season tomatoes with salt, pepper and sugar. Alternately arrange layers of tomatoes, cheese and bread crumbs in a baking dish. Dot with butter. Bake at 350° for 20 to 25 minutes.
Melt butter. Add tomatoes, salt, pepper and red pepper. Cook 15 minutes. Turn heat to low; add cream. Stir with wire whisk for another 10 to 15 minutes. Serve 1/2 sauce on pasta and other half in serving bowl.
Combine onion and green pepper in a 2-quart microwave casserole; cover. Microwave on High 2 minutes or until tender. Stir in remaining ingredients including tomato liquid. Microwave on High 10 to 12 minutes or heated thoroughly.
Melt margarine, syrup and sugar. Pour into greased 9 X 13 pan. Place 6 slices Texas toast on top of mixture. Beat together eggs, milk, vanilla and salt. Pour over top of the bread. Cover with foil. Refrigerate overnight. Bake at 350° uncovered for 30 to 40 minutes. When ready to serve, turn pieces of bread over and caramel will be on top.
Combine soup and cheese; add vegetables. Turn into greased 9 x 9 x 2-inch baking dish. Cut corned beef into 6 slices; arrange atop vegetables. Toss crumbs with butter. Sprinkle over mixture. Bake at 350° for 45 minutes.
In saucepan, combine soup, milk, brown sugar and cinnamon. Bring to boil; reduce heat. Simmer 2 minutes to blend flavors. Add butter, toast, almonds and raisins. Spoon 1/2 of soup mixture in bottom of 1 1/2-quart casserole; top with apples and remaining toast mixture. Cover; bake at 350° for 25 minutes, or until hot. Uncover; sprinkle with cheese. Bake 5 minutes more. Serve with whipped cream. Makes 6 servings.
Mix all together. Bake in Gem pans 20 minutes at 350°.
Brown onions, green pepper, garlic and meat, then add beans and balance of ingredients in Dutch oven. Simmer 1/2 hour and serve.
Mix cottage cheese and whipped topping until blended. Stir in dry jello. Fold in the pineapple and oranges. Chill 1 or 2 hours before serving.
Roll dough to fit a 15 x 10 1/2 x 1-inch pan. Bake according to package or until lightly browned. Mix cream cheese and mayonnaise until creamy. Spread on dough. Top with vegetables (red radishes, cauliflower, broccoli, carrots, etc.).
Grease a 9-inch baking dish. Mix flour, sugar, cocoa, milk and margarine. Blend in nuts. Spread in greased dish. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour hot water over entire batter. Bake 35 to 40 minutes at 350°.
Wash and dry lettuce and tear into bite-size pieces. Cut papaya and avocado into small chunks and add to lettuce.
Place sugar, cinnamon and nuts in a plastic bag. Cut each biscuit in half and place all of them in the bag and shake until coated. It is best to use a Teflon Bundt pan. Arrange half of biscuits in pan and put half of margarine over this. Put remaining biscuits on top with rest of butter and sprinkle remaining sugar and cinnamon over top. Bake at 450° for 15 minutes.
Combine all ingredients in a large saucepan; heat until bubbling, stirring occasionally to prevent sticking.
Combine Jell-O, sugar, pineapple and its juice in pan. Heat until mixture comes to a simmer. Add baby food. Set in refrigerator until it begins to thicken. Whip chilled Pet milk, adding softened cream cheese as you beat milk. Fold into Jell-O mixture. Pour into large pan (9 x 12-inch glass dish is nice). Top with chopped nuts, if desired.
Bake brownies as directed on box. Make instant pudding as directed on box. Break brownies into chunks. Put 1/2 into 9 x 13-inch pan. Pour pudding over chunks. Put rest of brownie chunks over pudding. Spread Cool Whip over pudding. Crush candy bars and sprinkle over Cool Whip and then sprinkle nuts over also. Refrigerate.
Cook and stir onion in hot margarine in medium saucepan until tender, but not browned. Stir in flour. Add bouillon cubes, milk, water, broccoli, garlic powder and thyme. Bring to a boil; reduce heat and simmer 5 minutes. Stir in rice; simmer 5 minutes longer.
Combine dry ingredients and mix with sweet potatoes. Mix milk and eggs and combine with potato mixture. Bake at 450° for 10 minutes. Reduce to 350° and bake 35 minutes longer.
Combine all except chicken. Bring to boil. Add whole chicken, cover and cook 10 minutes. Remove pan from heat. Let stand 20 minutes. Remove chicken from liquid. Place on rack and roast at 375° about 40 to 50 minutes or until done.
Bring milk to a boil. Add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture. Add flour gradually. Beat well after each addition. Add enough flour to make a soft dough. Turn out on flour dusted board. Cover with mixing bowl and let rest 10 minutes. Knead about 10 minutes until smooth. Place dough in a warm, greased bowl. Brush surface lightly with shortening. Cover and let rise in warm place (80° to 85°) or place in refrigerator until time desired for rolls.
Soak gelatine in stock. Heat stock and melt gelatine. Mix remaining ingredients. Pour in loaf pan or mold.
Brown meat and set aside. Beat eggs until light. Add grated cheese and set aside. Grease a 10 x 13-inch pan. Line bottom with 1 package rolls. Spread 1/2 of cheese-egg mixture over rolls. Layer the following over cheese-egg mixture: meat and green pepper, half Provolone, ham, remaining Provolone, remaining egg mixture and salami slices. Cover with second package of rolls. Cover with foil. Bake at 350° for 1 hour. Uncover; bake at 375° for 15 minutes or until brown.
Prepare and bake brownies according to package directions; let cool. Set aside. Prepare chocolate pudding according to package directions. Break candy bars into small pieces.
Grease baking dish; brown the celery and onion with butter. Cook broccoli until just thawed. Mix all in baking dish and top with crushed Ritz crackers. Bake at 350° for 35 minutes.
Cut vegetables into small pieces. Mix dressing mix, mayonnaise and milk; pour over vegetables, coating all pieces. Store in refrigerator.
Mix all together in casserole. Top with one cup cornflakes and 1/8 cup melted oleo. Bake at 350° for 45 minutes.
Cook noodles. Make instant potatoes. Add the cheese to potatoes after they are made. Saute onions in butter until soft. Add 1/3 cup of butter and onion mixture to potato mixture. Add salt and pepper to taste. Generously butter 13 x 9 x 2-inch pan with butter. Put first layer of noodles in pan with part of the potato mixture on top. The top layer should be noodles. Pour remaining butter and onions over all. Cover with foil and bake at 350° for 45 minutes.
Mix all ingredients and chill for 1 to 2 hours. Serve with crackers.
Mix thoroughly. Pour in well-greased pan. Sprinkle with brown sugar and 1/2 cup nuts. Bake at 350° for 55 minutes.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip the cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add gelatin, blending thoroughly. Fold whipped cream into mixture. Pour in pie shell. Sprinkle with peanuts. Chill for about 2 hours.
Beat well lemonade, milk and Cool Whip on high speed. Pour into crust. Freeze.
Cream Crisco and sugar; add eggs. Sift and add flour and spices together with salt. Dissolve chocolate in hot coffee and soda in buttermilk. Stir until it foams. Add to other ingredients with vanilla and cake coloring. Bake 45 to 50 minutes at 350°. Ice with your favorite icing such as chocolate, cream cheese or 7 minute icing.
Combine herbs in blender and blend on high speed until powdery. About 1 minute.
Brown meat, diced onion and pepper in a frying pan. Add can of tomatoes, ketchup, Worcestershire sauce, salt and pepper. Set steam on low for about 45 minutes. While this is steaming, boil macaroni until tender. Drain and put in 2-quart casserole dish. Add and mix in the meat mixture. Top with a layer of cheese. Cook in 325° oven for about 30 minutes, until brown on top.
Fry pork or chicken in large pot; set aside. Saute onions, celery and peppers. Add chopped (bite size pieces) meat; saute together until done. Make hole in bottom of pot and drop mixed eggs. Stir immediately until eggs are cooked. Add rice, soy sauce and salt; mix well.
Mix first 4 ingredients thoroughly. Blend in all dry ingredients; stir in and chill. Heat oven to 375°. Roll dough into balls size of walnuts. Dip tops in sugar. Place, sugar side up, 3 inches apart on greased sheets. Bake for 10 to 12 minutes.
Drain salmon and remove any bones. Cream salmon and cream cheese, onion and horseradish. Put in bowl. Spread on crackers. Can be chilled and then rolled in crushed nuts.
Pour hot (not boiling) water into 9 x 15-inch sheet cake pan, ungreased. Add brown sugar, cocoa and marshmallows. Prepare cake mix according to package directions. Spoon over water mix. Bake at 350° for 35 to 40 minutes. Serve warm with ice cream or whipped cream.(optional)
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika in another bowl. Dip chicken in egg, then coat with flour mixture. Brown chicken in margarine/butter in a skillet. Dissolve bouillon in boiling water and add to skillet with remaining lemon juice. Cover; simmer 20 minutes, until tender.
Preheat oven to 400. Grease bottom only of 12 medium muffin cups or line with paper liners. Beat milk, egg and cranberry sauce slightly in medium bowl. In separate bowl, mix flour, salt, baking powder and sugar; add dry mixture to other ingredients and stir until moistened. Fill muffin cups one-half full; sprinkle on topping. Bake 18 minutes or until golden brown. Cool slightly before removing from pan.
Put diced apples in crock-pot with cider; cook 10 to 12 hours. Sieve through food mill. Add sugar, cloves and cinnamon. Cook 3 more hours. Ladle into 6 sterile pint jars and seal.
Slice potatoes into halves. Scoop potato from skins, leaving 1/8-inch shell. Mash potato in large bowl. Add salt, pepper, butter, milk and crumbled bacon; mix well. Spoon into shells. Bake at 350° for 20 minutes or until heated through. Yield: 8 servings.
Make 4 large patties from ground beef. Place pattie in the center of a sheet of aluminum foil approximately 12 inches long. Slice potatoes and carrots thinly and place on top of beef pattie. Top with slice of onion and green pepper. Salt and pepper to taste. A.1. sauce or margarine can be sprinkled on top. Bring ends of foil together and seal. Seal all edges of foil so no steam can escape. Place on cookie sheet and bake in a 350° oven for 45 minutes.
Dissolve jello; add juice and cool (do not let jell). Cream the cream cheese, sugar and vanilla. Mix in jello. Beat Milnot to stiff peaks in separate bowl. Fold jello mixture into Milnot. Crush crackers and add melted margarine; pack all but 1 cup cracker crumbs in bottom of 9 x 13-inch pan to form crust. Pour cake mixture into pan. Sprinkle with reserved crumbs. Chill several hours. Will get more firm when thoroughly cold.
Brown sausage in a dutch over or large saucepan; drain well and remove from pan. Drain fat from pan and add bell pepper, zucchini and onion. cook over medium heat for 3 minutes. Stir in tomatoes, kidney beans, broth, water and cooked sausage. Bring to a boil, reduce heat cover and simmer about 15 minutes to blend flavors.
Cook sugar, milk and Karo over medium heat until soft ball stage. Remove. Add 1 stick butter, 1 teaspoon vanilla and a pinch of salt. Beat until thick and add pecans. Drop by spoonfuls on wax paper.
Line a 2 1/2-quart ring mold with plastic wrap or wax paper.
Heat pear juice and dissolve Jell-O. Cool. Put pears, cottage cheese and cream cheese in blender or sieve until smooth. Put all in a bowl; add pineapple. Mix well. Turn into well-greased mold and chill until firm.
Whip the condensed milk and lemonade together until it thickens and gets fluffy. Add Cool Whip. Fold into lemonade-milk-Cool Whip mixture the crushed pineapple (well drained), cherries (drained and cut up) and pecans. Pour into pie crusts and let chill about 2 hours. Bananas or strawberries could be added.
Sprinkle both sides of steaks with lime juice. Grill steaks turning once when steaks are just about done place shells wrapped in foil on the edge of the grill. When done, place each steak on to shells and top with cheese and salsa. Add a salad for a fine dinner.
Cream together the shortening and 1 cup sugar. Add salt and vanilla and mix well. Add eggs and beat well. Combine flour, soda and baking powder. Add to creamed mixture alternately with sour cream. Stir in apples. Spoon batter into a greased 13 x 9 x 2-inch pan.
In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and nuts. Drop by tablespoons onto waxed paper. Chill until ready to serve. Yields 2 dozen.
Brown hamburger, celery and onion until meat is done. Turn into casserole or roaster. Add other ingredients. Bake at 350° for 1 hour. More water may be added if the casserole seems too dry.
Boil water, salt and margarine in a pot. Put corn meal in and cook it until it thickens. Add a spoonful of flour to the corn meal while it is cooking. Mix well. Pour out into a loaf pan until it cools and sets up. Slice it and fry in a skillet.
Soak gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Add sugar, salt, vinegar and lemon juice. Cut vegetables into small pieces and add to gelatin mixture when it is cool. Put into molds and chill.
Remove crust from bread. Layer bread, then cheese in baking dish. Combine remaining ingredients and pour over bread and cheese. Store in refrigerator for 12 hours. Bake for 1 hour in 300° oven. Serve immediately.
Mix all ingredients together. Store in a closed container. Store in a dry place. Use for salads, steaks and vegetables.
Mix corn flakes, flour, baking soda, sugar and salt in a large bowl. Add remaining ingredients and mix well. Fill greased muffin tin 2/3 full. Bake in preheated oven (400°) for 15 to 20 minutes. Keep rest of batter in refrigerator for up to 6 weeks.
In medium bowl, combine eggs, Ricotta cheese, Mozzarella cheese, 3/4 cup Parmesan cheese, parsley, salt and pepper. Spoon about 2 tablespoons mixture into each shell. Arrange in a 13 x 9-inch baking dish. Top with spaghetti sauce. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30 minutes.
Cut cheese up and place in microwave safe bowl. Add milk and soup to cheese; cover with Saran Wrap. Microwave on medium heat 8 to 10 minutes or until cheese melts. Stir and serve.
In Dutch oven, saute onions in butter until tender. Add remaining ingredients to onions. Cook over low heat until edges of oysters begin to curl and mixture is hot. Do not boil. Serve with crackers.
Bring first 5 ingredients just to a boil. Remove from heat and stir in Potato Buds and cottage cheese. Mix well and put into casserole dish. Dot with butter and sprinkle with grated cheese and paprika. Bake at 350° for 45 minutes to 1 hour or until hot.
Melt margarine and shortening in preparation to mixing with dry ingredients. Alternately mix the dry and wet ingredients until it is totally mixed. Keep stirring until no dry ingredients remain; the batter will be very stiff. Drop in small spoonfuls onto a greased cookie sheet at least 2-inches apart. They will need a cooking time of up to 15 minutes or until golden. Small drops are best because they are so dense. Bake at 375°.
In skillet, saute onions and celery in margarine until lightly browned. Boil rice and drain. Over low heat in skillet with onions and celery, add soups and cheese. Cook over low heat stirring often until cheese has melted and blended well with soups. Add broccoli and rice to mixture. Pour in casserole dish lightly greased with margarine. Bake at 350° for 45 minutes or until bubbly.
Saute oleo, almonds, sesame seed and noodles. Heat and cool vinegar, sugar, oil and soy sauce.
In 1 1/2-quart saucepan, melt candy with milk over low heat, stirring frequently, until smooth. Combine wafer crumbs and butter; press into 9-inch spring-form pan. Bake at 350° for 10 minutes. Pour melted mixture into crust; top with pecans.
Heat all ingredients to boiling in 2-quart saucepan; reduce heat. Break up tomatoes. Cover and simmer 10 minutes, stirring occasionally.
Cook squash and half of onion in salted water until tender. Drain and mash. Add margarine first (to melt). Add rest of ingredients, with cheese last. Pour in small casserole. Bake at 400° until starts to brown.