HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate over hot water or in microwave. Mix shortening and sugar, add eggs unbeaten. Add the chocolate and stir. Add the flour, baking powder, and salt alternately with the milk.
Whip cream cheese until fluffy. Beat in sugar and peanut butter. Slowly add milk, blending well into the mixture. Fold topping into peanut butter mixture. Pour into pie crust. Sprinkle with chopped peanuts. Chill until firm.
Unroll crescent rolls. Separate each dough portion along center perforations to form 4 triangles. Press diagonal perforation to seal. Stir together butter and the next 4 ingredients. Spread mixture over one side of each triangle. Roll up jelly roll fashion, starting at long end. Gently cut each log into 6 (1-inch thick) slices. Place roll 1/4-inch apart on 2 (8-inch) cake pans. Bake at 375° for 15 to 18 minutes, until lightly browned. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Mix well. Bake in crust at 450° for 10 minutes, then at 350° for 35 minutes.
Cream shortening and sugar together. Add egg and molasses and beat until well blended. Sift flour. Measure and add salt, soda and spices. Sift again. Add sifted dry ingredients to creamed mixture and mix thoroughly. Chill dough in refrigerator. Shape the chilled dough into balls 1-inch in diameter. Roll balls in granulated sugar and place 2 inches apart on greased baking sheet. Bake at 350° for 12 to 15 minutes. Makes 4 dozen.
Mix flour, butter and pecans together, press into 9 x 13-inch pan. Bake at 350° for 15 minutes.	Chill.
In sterilized quart jar, place the first four ingredients. Prepare vegetables and add to jar in layers. Combine vinegar and water in small saucepan; bring to a boil. Pour over vegetables in jar. Cover jar with lid; cool. Chill in refrigerator. This keeps indefinitely in refrigerator.
Cook carrots with sugar and salt until almost done. Drain. Soften Velveeta in microwave. Add butter, onions and Worcestershire sauce. Mix cheese mixture and carrots. Pour in casserole. Bake at 325° for 20 to 25 minutes. Top with cornflakes or Ritz crackers, crushed.
Heat sugar and vinegar but do not boil. Mix all vegetables together. Be sure the sugar is dissolved. Pour it over vegetables. Place in a tightly covered container in fridge. Stir often. Keeps well in fridge.
Heat oven to 350°. Grease an oblong pan (13 x 9 x 2-inch). Mix all ingredients thoroughly; spread in pan. Bake 25 minutes. Frost with Buttercream Frosting. Cut into bars (about 3 x 1-inch). Makes 32.
Place saltine crackers side-by-side on bottom of a jelly roll pan. Boil 1/3 cup butter and 1 cup brown sugar for 3 minutes. Pour boiled mixture over crackers. Bake at 375° for 4 minutes. Remove from oven. Sprinkle with chocolate bar pieces (spread evenly). Sprinkle with 1/2 cup nuts. Let cool. Break into appropriate size pieces.
Boil chicken and remove from bone. Chop in small pieces. Cook noodles in chicken broth until tender. Add salt, pepper and butter to taste. Mix chicken and noodles together and put in casserole dish. Pour cream of chicken soup over this mixture and put in oven 15 to 20 minutes at 300°. Just long enough for all ingredients to mix well.
Be sure basil contains only leaves, no stems! Place basil, garlic and pine nuts in food processor until nearly smooth. Add oil and cheese; process again. (If making for freezer, omit cheese and add it when ready to use.) Makes about 1 cup or enough to dress 1 1/2 pounds of pasta.
Boil chicken. Add all seasonings. After done, debone chicken and then add 1 can of broth and bouillon cubes. (Cut up fine the celery stalks, carrots and onion.) Cook until done. Add noodles. Lastly add meat. Great with cornbread.
You will place in layers. Cover greased casserole with onion rings, layer of potatoes, salt and pepper to taste. Spread beef, beans and pour on canned tomatoes. Cut bacon and place on top. Bake 1 1/2 hours at 350°. The last 15 minutes, place cheese triangles on top. Finish baking 15 more minutes.
Combine ingredients. Bake in casserole, set in shallow pan of water, 60 minutes at 350°.
About 30 minutes before serving: In nonstick 12 inch skillet over medium-high heat, in 1 Tbsp. hot salad oil, cook chicken and salt until chicken is browned on both sides. Reduce heat to medium; cover and cook until chicken is tender and juices run clear when pieces are pierced with tip of knife. Remove chicken to plate; keep warm.
Heat oven to 400°. Lightly grease cookie sheet. Separate dough into 10 biscuits. Place one biscuit in the center of cookie sheet, arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press out to 10-inch circle. In small bowl combine margarine and chili powder; brush over biscuits. Sprinkle with chilies and cheese. Bake in oven for 10 to 17 minutes or until deep golden brown. Pull apart and enjoy!!
Beat butter and sugar in bowl. Add flour, salt, egg yolks and milk; beat with mixer until well mixed. Stir in vanilla and walnuts. Pour mixture into chilled pie shell. Bake on lower shelf of 375° oven for 45 minutes, until center is almost set but still soft. Cool thoroughly on wire rack.
Put the amount of ingredients you want and mix well. Good on head of lettuce or other mixed salads.
Spray a 9 x 13-inch dish with Pam. Layer chopped chicken. Mix soup and broth and pour over chicken. Sprinkle with salt and pepper. Drain Veg-All and peas and put on top of the soup layer. Melt margarine and pour over vegetables. Mix Bisquick and milk and pour on top of casserole. Bake at 350° until golden and bubbly (about 45 to 55 minutes).
Mix together flour with sugar, baking powder and salt. Combine egg and milk and add all at once to flour mixture. Add shortening. Then stir only until dry ingredients are moistened. (Batter will be lumpy.) Spoon into greased muffin pans, filling each about 2/3 full. Bake at 400° for 25 minutes or until done. Makes 10 muffins.
Put in microwave-safe large bowl and cook 6 minutes. Stir. Cook another 4 minutes. Add margarine, coconut and vanilla. Pour into prebaked crust or graham cracker crust and store in refrigerator.
Cook sausage in large skillet until browned. Add hash browns and cook until tender. While cooking, beat together eggs and milk. Add to sausage/hash brown mixture. Cook until eggs are set (almost done). Put in 4 ounces of cheese and cook until melted. Pour mixture into a sprayed 8 x 8-inch glass dish. Top with remaining cheese. Bake in a 350° oven for 30 minutes or until done. Serve with picante sauce (if desired).
Mix and let set. Drop on lightly oiled cookie sheet. Bake at 325° for 25 to 30 minutes.
Mix together well and put into ice cream freezer. Follow manufacturer's directions on your freezer for freezing ice cream.
Combine all but the last 2 ingredients in a casserole. Mix cracker crumbs with 1/4 cup melted butter and spread this mixture over the top. Bake at 350° for 45 minutes. Serves 12.
Mix first 5 ingredients. Add enough crushed cracker crumbs until mixture becomes stiff. Make out into balls and roll in more cracker crumbs and fry slow until golden brown.
Mix first 3 ingredients until fine grain. Add 1/2 cup cold milk; mix. Roll out on floured board. Makes 3 single crusts.
Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make a well in the center. Combine eggs, oil and buttermilk. Pour all at once into well. Stir just until dry ingredients are moistened. Do not overmix. Gently fold in jam (a few lumps will remain). Place in greased or paper lined muffin tins. Bake for 20 minutes at 375°. Yields 18 muffins.
While searing spareribs in oven, fry onion in saucepan. After onion is brown, add other ingredients and let simmer until spareribs are ready. Pour over ribs and bake in oven at 325° until ribs are done.
Combine oil, sugar and eggs. Beat well. Add flour and beat thoroughly. Add remaining ingredients and stir to blend well. Turn batter into a greased and floured pan, 11 x 7 x 2-inch or 8 x 8 x 2-inch. Bake at 350° for 40 to 45 minutes.
Fry tortillas until crisp and layer in 2-quart casserole with cheese and onions. Mix together soup, milk and green chiles and pour over top. Top with remaining grated cheese and bake in oven 30 to 40 minutes at 350°.
Dissolve gelatin in hot applesauce; add 7-Up, blending gently. Chill until set. Nuts and celery are optional and may be added when gelatin is slightly thickened.
Mash squash; add sour cream, soup, carrot, onion, salt and pepper. Sprinkle a layer of crumbs in casserole dish. Spoon squash mixture over crumbs and dot generously with butter. Bake at 350° for 30 to 45 minutes. Yield: 6 to 8 servings.
Bring water to boil. Add celery and asparagus. Wait 5 minutes. Quickly put celery and asparagus in ice bath, then add remaining ingredients and serve.
Stir together the water and sugar until the sugar is dissolved. Add juices and bananas and mix well. Pour into 2 1/2-gallon freezer containers or clean milk cartons. Cover and freeze at least 24 hours or up to 6 months. To serve, let thaw at room temperature about 4 hours until mixture is slushy, then add Sprite. If thawing half of recipe, add only 2 cups Sprite.
Combine first 7 ingredients. Salt and pepper to taste and top with buttered bread crumbs. Heat at 350° for 30 minutes or until top is crisp.
About 1 1/4 hours before serving: In saucepot, prepare ziti as label directs, but do not use salt in water. Drain ziti and return to pan.
Combine beef and onions. Cook until done and drain. In a large pot combine beef mixture and remaining ingredients. Cook over medium heat for 20 minutes and then simmer on low for 1 hour.
Mix thoroughly the beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet. Brown and cook meat balls. Remove meat balls; keep warm. Pour fat from skillet. Mix cornstarch	and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir 1 minute. Add meat balls, pineapple and green pepper. Heat through.
Add butter to boiling chicken broth. Stir in salt, pepper, sugar and carrots. Simmer, covered, until carrots are tender-crisp, about 10 minutes. Stir in lemon juice and parsley. Makes 6 servings.
Mix pineapple with juice, lime jello and marshmallows and let stand overnight. Next morning, crush mints fine and add to jello mixture. Whip in the whipping cream and fold into mixture. Put in 13 x 9 x 2-inch pan or place in jello mold. Freeze. Keep in freezer when not serving.
In a double boiler, cook sugar, cornstarch, boiling water and salt until thick. Remove from heat; add Jell-O and cool. Add 1 quart strawberries. Pour into two 8-inch pie shells. Serve with Cool Whip.
Cook and drain hamburger meat. Mix all ingredients and heat. Eat over rice or Fritos.
Cook dry beans in water until softened. (Simmer in 3 times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for 1 1/2 hours or until softened; drain and add remaining ingredients.) Mix well. Cover and cook on low for 10 to 12 hours (high for 4 to 6 hours), stirring occasionally.
Bake cake as directed; cool completely. Make Jell-O and chill. Put pineapple and cherries on bottom of cake pan. Put Jell-O on top of pineapple and cherries. Put whipped cream on top of Jell-O, put cake on top of whipped cream, then pour rest of Jell-O all around sides of cake. Let stand in refrigerator for about 4 hours. Set in hot water for a few seconds. Turn upside down on plate. Cake will fall out.
Slice dough off into 1/4-inch thick pieces. Press out evenly on pizza pan. Bake dough as package directs, approximately 15 to 20 minutes. Cool. Mix powdered sugar with cream cheese and spread over cookie dough. Drain fruit well, even lay out on paper towels. Save 1 cup of the juices to be used later. Slice fruit evenly on top.
Take crusts off bread. Mix herbs in softened butter. Spread mixture thinly on bread (enough mixture for 18 slices at least). Cut each slice of bread into 3 strips. Bake strips on cookie sheet at 350° for 15 minutes or until golden toasted. Cool and keep in airtight container. Delicious with a drink!
Mash softened cream cheese with a fork. Then add mayonnaise and blend well. Stir in pecans and olives. (Notice the recipe calls for salad olives; since they are chopped up anyway, don't spend extra money for the more expensive whole ones.) Add olive juice and dash of pepper, but no salt. Stir well. This mixture will be slightly mushy. Refrigerate for several hours in a covered container and it will become firm.
Saute onion in margarine. Put some onion-margarine mixture in bottom of 9 x 13-inch baking dish or pan.
Cream butter and cheese with hands until smooth. Work in dry ingredients until a firm dough is made. Roll into straws. Bake at 375° until light brown.
Grease 10 x 15 pan. Dust lightly with flour. Spread 2 cups nuts on bottom of pan. Cream butter and sugar. Add eggs and beat well. Add flour, salt and flavoring. Spoon over nuts. Wet hands and pat gently to smooth out butter. Mix all fruit together. Spoon fruit mixture over batter. Again, pat fruit into batter using wet hands. Bake 1 hour at 290°. Cut while hot. Let cool.
Combine cream cheese, sour cream, lemon juice, vanilla extract and condensed sweetener in mixing bowl. Use blender until mixture is smooth and creamy. Pour mixture into pie pan and refrigerate until firm (about 2 hours). Smooth fruit atop pie and refrigerate 1 hour. Serve chilled.
In large bowl sprinkle oil and vinegar over potatoes. Toss lightly to coat. Combine mayonnaise, yogurt and mustard. Add this mixture and remaining ingredients to potatoes. Toss to coat. Cover and chill. Serves 14 to 16.
Cook macaroni and cheese as directed on box. When drained, return to cooking pot. Add cheese sauce and stir the tomato sauce, mushrooms and olives in. Heat thoroughly and serve hot. Add a tossed salad and dessert for a quick and easy meal. Serves 4 to 6.
Combine salad dressing mix and mayonnaise. Spread thin layer of salad dressing on bread. Top each piece with a few shreds of cheese and thinly sliced vegetables. Bake at 375° for 8 to 10 minutes or until crispy.
Sprinkle cubed bread on bottom of greased 9 x 11-inch pan. Sprinkle cooked sausage on top of bread. Add cheese. Combine eggs, salt, mustard and half and half. Mix with whisk beater. Pour over bread. Cover and refrigerate overnight. Next day, uncover and bake at 350° for 40 to 45 minutes.
Cream sugar and oleo; add well-beaten eggs. Sift flour, salt and baking powder together. Add flour and milk alternately, then add vanilla. Pour into 3 greased pans and bake at 325° for about 45 minutes.
Brown hamburger; drain. Season hamburger. Add 1 can of cream soup and milk. Heat and serve over mashed potatoes or rice.
Place butter, margarine, sugar and salt in mixing bowl and add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk, about 1 hour, in a warm place. Punch dough down with fingertips and let rise again about another hour. Toss lightly on floured board; knead and shape into a roll, about 1/2-inch in diameter. Place on cookie sheet. Cut with edge of teaspoon into small pieces and let rise 10 minutes.
Place chicken, potatoes, carrots and onions in foil; season. Pour melted oleo over all. Close foil tightly. Bake at 325° for 1 hour and 15 minutes. Also can be placed in crock-pot on high for 3 to 4 hours.
Saute onion, green pepper and pimento in a 1/2 stick of butter. Combine cooked rice, eggs, corn and salt and pepper to taste with the sauteed mixture. Top with grated cheese. Bake in casserole dish at 350° for 30 minutes.
Cook linguine al dente; drain. Cook shrimp in boiling water until pink; drain and cool. Carefully remove shell from each shrimp, leaving the tail intact. Devein shrimp. (You should have about 2 cups cooked shrimp.) In a 3-quart microwave-safe casserole, combine mushrooms, margarine, green onions and garlic. Micro-cook, covered, on 100% power (High), 2 to 3 minutes or until onions are tender. Stir in the shrimp, 1/4 cup Parmesan cheese, parsley, wine, basil and pepper. Micro-cook, uncovered, on High for 30 seconds or until heated through. Add linguine to shrimp mix. Toss to mix. Serve immediately. Put additional cheese, if desired. Serves 4.
Sprinkle meat tenderizer over meat in 1 1/2-quart casserole. Add all ingredients except pea pods and mix well to coat evenly. Cover with casserole lid. Microwave (High) 13 to 14 minutes or until meat is just about tender, stirring twice. Add pea pods; cover. Microwave (High) 3 to 4 minutes, stirring once. Serve over rice.
Cream butter and sugar together until light and fluffy. Add eggs, flour and cocoa; fold in nuts. Pour into a greased and floured pan. Bake at 350° for 25 to 30 minutes.
Mix Jell-O in boiling water until dissolved. Add strawberries and pineapple. In 9 x 13-inch glass dish, place sliced bananas. Cover bananas with 1/2 of Jell-O mixture. Let chill until firm. Spread sour cream on top of Jell-O. Pour remaining Jell-O mixture on top of sour cream and chill until set.
In a medium saucepan, cook sweet potatoes in boiling, salted water just until tender, about 5 to 8 minutes (do not overcook). Drain; toss with the lemon juice. In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill. Before serving, gently stir in the pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad. Yield: 6 to 8 servings.
In skillet, brown meat. Cook onion in butter until tender. Add remaining ingredients. Cover; simmer 45 minutes. Stir now and then. Serve over hot, cooked noodles.
Put all in a pan and simmer slowly for 4 hours. Stir frequently. Let cool, then skim grease off top. Reheat for dinner.
Cook noodles according to package directions, adding the oil and bay leaves to the boiling water. Oil an 12 x 18-inch baking dish, starting with noodles. Make layers of noodles and 1/3 of the savory meat sauce, along with 1/2 of the cottage cheese. Sprinkle the Parmesan. Add a few slices of Mozzarella cheese. Repeat layers. Bake at 350° for 30 minutes.
Boil the beans, bacon, onions and salt and pepper together for 2 to 5 minutes. Allow to sit for 1 hour, then continue cooking until beans are tender. Drain. In a large baking pan, mix the strained beans, and remaining ingredients. Bake at 350° for about 2 hours to desired thickness.
Cook chicken breasts until tender; debone and chop into bite size pieces. Put all ingredients in large pot on top of stove and simmer 30 minutes. Makes 4 cups. Recipe can be doubled.
Put spinach and potatoes in large pot; cover with warm water and bring to boil. Simmer about 12 minutes until potatoes are tender. Saute onion and garlic; add all spices except salt and saute a minute more. Remove from heat. Drain potato mixture; reheat onion and spice mixture. Add potato mixture and gently stir to blend. Taste and add salt as desired. Simmer over low heat another 10 minutes until mixture is fairly dry and spices have been absorbed by vegetables.
Wash apricots. Place in 2-quart casserole. Add sugar, water and spices. Cover. Microwave 20 to 25 minutes on High or until fruit is tender and flavors have blended.
While cake is still warm, take a wooden spoon and poke holes all over with the handle. Pour Eagle Brand milk over the cake. Spread fudge topping over cake. Whip the whipping cream and frost cake (or use Cool Whip). Top with crushed Heath bars. Refrigerate until ready to eat.
Mix all ingredients (except pie filling and wafers) until smooth. Line cupcake tins with cupcake papers. Put 1 vanilla wafer in each cupcake paper. Fill 3/4 full with cheese mixture. Bake at 375° for 12 to 15 minutes. Top with pie filling.
Bring 3/4 cup hot water, Chablis and bouillon granules to a boil in a large skillet over medium-high heat. Reduce heat and add chicken; cover and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from skillet; set aside and keep warm. Bring cooking liquid to a boil; cook 5 minutes or until reduced to 2/3 cup. Combine cornstarch and 1 tablespoon water. Stir well and add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Add cheese and cook until well blended, stirring constantly with a wire whisk. To serve, top rice with chicken. Spoon sauce over chicken. Garnish with parsley.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup toffee bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining toffee bits. Store in refrigerator. Yields 12 to 14 servings.
Cook linguine according to package directions, omitting the salt. Drain and set it aside. Saute garlic in butter in a large skillet. Drain clams; add juice to skillet and bring to a boil. Cook over medium heat. Add clams and cheese; cook over low heat, stirring constantly, until cheese melts. Pour sauce over linguine and add parsley. Toss gently.
Combine chopped white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat and cool slightly. Drizzle melted white chocolate mixture over cooled cake. Melt semi-sweet chocolate mini morsels and 2 teaspoons shortening in a small saucepan. Remove from heat and let cool; drizzle over white chocolate.
Soak bread in water and squeeze out moisture. Mix all ingredients; shape mixture into balls and cook.
Brown chops in oil. Combine all other ingredients and spread in a 9 by 13 inch baking dish. Lay chops on top and season with salt and pepper. Bake uncovered for 45 minutes at 350°.
Mix all ingredients well. Pour in skillet or baking dish. Bake at 325° until firm.
In a 13 x 9-inch pan, dump pineapple and dump in cherry pie filling. Sprinkle cake mix evenly over all. Sprinkle on nuts and sliced oleo. Bake at 350° for 50 minutes.
Combine flour, sour cream and butter in mixing bowl. Blend well, cover; chill at least 1 hour. Roll out chilled dough, one fourth at a time to a 13 x 6-inch rectangle on well floured surface. Spread 1/2 cup preserves along one 13-inch side to the width of 1 1/2-inches. Sprinkle with 1/4 cup coconut and 2 tablespoons nuts. Starting with 13-inch side, roll up jelly roll fashion. Seal edges and ends. Place seam side down on ungreased cookie sheet. Use same method for remaining fourths of chilled dough. Bake at 450° for 18 to 20 minutes. Cool, sprinkle with powdered sugar. Cut into slices. Makes about 48 slices. Can be frozen before baking. Remove from freezer, defrost and bake as directed.
Slice and cook the squash with onion; drain. Mix flour, milk and cheese and pour over squash. Top with crumbs. Bake 10 to 15 minutes in 350° oven.
Place syrup, sugar, margarine, salt and water in two-quart pot. Cook over low to medium heat to 300° (hard crack stage). Stir in nuts, add baking soda in hot water to hot syrup and stir well. Pour hot syrup and nuts over popped corn in large greased pan. Mix syrup and corn rapidly. Spread thinly on cookie sheets or wax paper and let cool. Store in closed container.
Mix all ingredients, put into 9 x 13-inch greased casserole dish. Bake at 350° for 20 to 30 minutes, until heated thoroughly.
Cook broccoli	according to package instructions. Put in casserole dish. Cover with cheese, onion soup mix and 3/4 of the onion rings. Combine in a separate bowl the soup, milk and water. Pour this liquid over broccoli mixture.	Cook at 350°, covered, for 25 minutes. Remove cover. Add remaining onion rings to cooked mixture. Bake an additional 3 to 5 minutes, uncovered.