HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small mixing bowl, beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-inch square baking pan, lined with foil. Cover and refrigerate overnight. Cut into squares. Serve chilled.
Boil together 10 minutes until it starts to brown. Add 1 teaspoon vanilla. Spread on cookie sheet. Spread chocolate chips on top. When melted, spread chocolate over first mixture. Sprinkle with ground pecans. Break when cold.
Mix together condensed milk and pie filling. Add pineapple. Fold in Cool Whip. Cover and chill.
Cook and drain ground chuck. Sprinkle meat with chili powder. Add onion, tomato sauce, water and salt and pepper to taste. Mix well, then add corn and pinto beans. Stir to mix and add 3/4 cup grated Cheddar cheese. Put mixture in a casserole dish. Top with mashed potatoes. Spoon out in 9 different piles. Add grated cheese. Cook approximately 20 to 25 minutes at 350°.
In a skillet over medium heat, brown steak, onion and thyme in oil. Add broth; simmer for 10 minutes. Stir in tomatoes; cover and simmer 15 minutes. Add the corn and heat through. Serve over rice.
Heat oven to 375°. In medium saucepan, combine first 7 ingredients. Heat until hot and bubbly. Pour hot chicken mixture into ungreased baking dish. Separate biscuit dough into 10 biscuits. Cut each into 4 pieces. In medium size plastic bag, combine 1/2 teaspoon paprika, Parmesan cheese, onion and parsley. Shake biscuit pieces 3 or 4 at a time in cheese-herb mixture until well coated. Arrange over chicken mixture. Bake at 375° for 15 to 20 minutes or until golden brown. Makes approximately 6 servings.
Combine zucchini, onions and salt. Let set overnight. Drain and rinse, then drain again. Add remaining ingredients and cook, uncovered, for 30 minutes, stirring occasionally. Put in jars and seal.
Melt butter. Add taco sauce and vinegar. Dip each wing in mixture and arrange in a shallow baking pan. Take 1 package salad dressing and sprinkle on top; then sprinkle paprika. Bake 350° for 25 to 30 minutes until golden brown. Mix second package of dressing with sour cream. (Dig wing in dressing.)
Cut beef into bite size pieces. Marinate in Worcestershire sauce for at least 30 minutes. Place marinated beef into a covered casserole dish. Add tomato wedges with their juice. Add onion quarters and bell pepper. Add Worcestershire sauce. Marinate. Cover and bake at 350° until aroma fills kitchen (approximately 1 hour). Bake an additional 30 minutes. Serve over white rice.
Bring water to a boil; add grits. Cook 15 minutes. Add all other ingredients. Place in a greased casserole dish. Sprinkle with additional cheese and red pepper. Bake 30 to 45 minutes at 350°. Makes 4 to 6 servings. Real good with fried fish.
Cook broccoli slightly; drain. Arrange in greased 12 x 7 x 2-inch baking dish. Put broccoli on bottom and chicken on top. Combine soup, mayonnaise, lemon juice and milk. Stir until smooth and pour over chicken. Sprinkle with cheese. Top with crumbs combined with butter. Bake at 350° for about 35 minutes. Yields 6 to 8 servings.
Sift first 2 ingredients into a bowl. In pot, bring to a boil next 2 ingredients. Add chocolate and pour dry ingredients into pot. Mix and add last 5 ingredients. Pour on cookie sheet and bake at 400° for 20 minutes.
Put ingredients in 9 x 13-inch pan. Layer until all is used. Top with dressing. Serves 6 to 8.
Separate stems from caps. Mix stems and all ingredients except caps. Wash caps well. Fill caps with stuffing. Layer bottom of dish with oil when ready to bake. Bake at 350° for 20 minutes.
Boil chicken breasts in seasoned water until tender. Cool, debone and cut into bite-size pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus. Simmer sauce until the cheese melts. Place a layer of chicken in a large casserole dish, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Bake at 350° until bubbly. Do not add liquid, even if it looks dry. Serves 12. It also freezes well.
Mix together water, yeast and sugar; set aside. Mix together buttermilk, melted margarine and eggs. Add to yeast mixture. Sift soda, salt and flour together into mixture. Knead and place in large greased covered bowl. Let rise until double in size. Punch down and let rise second time. Into greased muffin tin, squeeze off 3 balls per roll for cloverleaf rolls. Let rise, covered, with dish towel. Bake at 375° for 20 to 30 minutes.
Bring apple juice to a boil (stove or microwave). Combine cornstarch, spices and oleo. Add juice slowly to mixture, blending. Pour over apples. Stir to coat. Pour into unbaked pie shell. Place top crust over apples. Bake at 425° for about 30 minutes. Reduce temperature to 375°. Bake 30 more minutes.
In each quart jar, put grape leaf, garlic, pepper and dill. One or two green green grapes are good, too. Heat 3 quarts of water and when it comes to a boil, add salt and vinegar. Bring to a boil. Then pour over your prepared jars of pickles. This will cover about 8 quarts.
Mix together boiling water, coffee, oatmeal, molasses, shortening and salt. Add the yeast cake dissolved in warm water. Add eggs and flour. Let rise 2 hours. Punch down. Form 2 loaves of bread. Put in greased loaf pans. Let rise again. Bake at 400° for 10 minutes. Reduce oven temperature to 350° and bake for 35 minutes.
Cut carrots into strips about 2 to 3 inches long; also cut lengthwise into halves or quarters (if large). Boil in saucepan until tender. Drain off excess water. Mix together juice, brown sugar and flour. Pour into saucepan and stir well. Add margarine. Stir occasionally until carrots are well coated. Serves 4.
Step one is to save all the bones and skin from whatever chicken dishes you make. Put them into one of the large gallon freezer bags and store in your freezer. Add to the bag until it is full. You will need at least one gallon bag full to make your stock. The size of your stockpot and your freezer size dictate the amount of stock you make at any given time.
Cut in flour, salt and sugar with pastry blender until crumbly. Then work in the other ingredients until the right texture to work with.
In saucepan, cook potatoes in water to cover until tender; drain. Combine butter and parsley; pour over potatoes and toss to coat. Season with salt and pepper. Yields 6 to 8 servings.
Stir together the flour and instant breakfast. Blend shortening and peanut butter. Add sugar; beat until light and fluffy. Beat in eggs. Add dry ingredients; mix well. Drop heaping teaspoonfuls onto greased baking sheet; flatten. Bake in preheated 350° oven for 12 to 15 minutes, until lightly browned. Cool on wire racks.
Brown meat and drain. Melt cheese and add other ingredients. Stir well. Serve with tortilla chips. May serve as a meal with salad. This is a party favorite and travels well in a crock-pot to keep warm. I brown and drain meat, then pour all in crock-pot until cheese is melted and mixed well.
Cook broccoli in salted water as directed on package or until tender. Drain. Place broccoli in a greased 9 x 12 x 2-inch baking dish. Sprinkle with lemon juice and pepper and cover with the soup. Sprinkle cheese on top and place under broiler for 10 minutes or until cheese is melted and bubbly hot. Serves 8.
Grease pan very well. Mix cake mix, margarine and nuts. Set aside one cup of this mixture. Press remainder into 9 x 13-inch pan. Spread 1 cup of preserves over top. Mix cheese, sugar, egg, vanilla, flour, salt and 1/3 cup preserves. Spread on top. Add coconut to reserved mix and sprinkle on top. Bake at 350° for 30 to 40 minutes, until solid. Refrigerate.
Brown beef; drain fat. Add all vegetables. Saute several minutes. Add soup and 1/2 can of water. Simmer 30 minutes. Put on hamburger buns and top with cheese.
Heat oven to 350°. Cook broccoli. Layer the chicken, broccoli and cheese. Pour over all a mixture of the soup and Pet milk. Bake 25 minutes, then put onion rings on top. Bake about 5 minutes more.
Mix well. Drop by teaspoon on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Let cool a short time before putting on rack.
Cook rice according to directions; drain and set aside. Saute onion and celery in oil until tender-crisp. Add mushrooms, peas and ham. Cook 3 to 4 minutes. Push mixture aside in pan and scramble eggs. Add rice and soy sauce. Toss lightly with ham mixture until completely heated. Serves 4 to 6.
Dip chicken parts in flour mixture. Saute in garlic and oil. When browned, add remaining ingredients. Simmer until done. Keep stirring.
In large stock pot brown the meat and onions. Add remaining ingreds. Cover and simmer for 1 hr.
Mix equal parts of soft cream cheese and marshmallow topping. Tint mixture pink with red food coloring. Good with strawberries, watermelon, cantaloupe, grapes, etc.
Combine Cheddar cheese, Ricotta cheese, egg, sugar and almond extract in a medium bowl. Blend well. Spread 1 can of apple pie filling over bottom of a greased 13 x 9-inch pan. Layer 1/2 of the noodles over	filling, then spread cheese mixture over noodles, then remaining can of apple pie filling.
Cook meat, onion and garlic until meat is brown; drain. Stir in beans. Arrange half of the chips on each of two 12-inch ovenproof platters. Layer half of the meat-bean mixture, olives, chili peppers and cheese on each platter.
Combine above items and chill well. Serve on lettuce, or in drained peach halves.
Bake sausage in a 325° oven for 40 minutes; drain. Slice onions and green peppers; saute in melted oleo. The last 5 minutes, add mushrooms and bouillon cube mixture. Slice buns in half. Spread with butter and brown under broiler. Spread with mustard. Put sausage mixture on each bun.
Brown meat, seasoned with salt, pepper and onion flakes. Drain. In a bowl, combine lettuce and tomato. Add beans, cheese and crushed Doritos. Add meat last!
Melt chips, stir in noodles and nuts. Drop by spoonfuls on wax paper. Cool. Store in airtight containers.
Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven. Reduce heat; cover and simmer about 40 minutes. Cool chicken and broth quickly. Remove chicken from broth and refrigerate broth. Remove skin and bones from chicken and cut chicken into bite-size pieces. Skim fat from broth. Place chicken, broth and remaining ingredients, except vermicelli, in Dutch oven. Heat to boiling. Reduce heat and simmer, uncovered, until carrots are crisp-tender (about 20 minutes). Stir in vermicelli and simmer until tender (about 5 minutes).
Use pineapple juice to dissolve Jell-O. Place cottage cheese in bowl. Add Jell-O, oranges, pineapple and Cool Whip. Mix and chill.
Thoroughly combine sour cream, salad dressing, soup mix and parsley. Cover. Chill until serving time.
Cook spaghetti. Stir margarine into hot spaghetti; stir in eggs. Make a crust of spaghetti in a buttered baking dish. Spread cottage cheese over spaghetti. In skillet, cook beef until brown; drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. Turn meat mixture into spaghetti crust. Bake uncovered in a 350° oven for 20 minutes. Sprinkle the Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts.
Saute onions in oleo. Add other ingredients. Sprinkle almonds on top. Bake at 250° for 40 minutes.
Combine all ingredients and place in a 9 x 9-inch pan. Top with toasted slivered almonds. Bake at 350° until hot throughout.
Cook noodles. Layer noodles and all ingredients except Parmesan cheese. Alternate, leaving Parmesan to sprinkle on top. Bake at 350° for 30 to 40 minutes.
Beat eggs, pumpkin, water, oil and vanilla. Beat well. Add sugar and beat. Sift dry ingredients and add to pumpkin mixture, beating until well blended. Grease and flour 4 bread pans, 9 x 5 x 3-inch. Bake 1 hour at 350°. Leave in pan about 10 minutes before turning out. Batter will be thin. Use ladle. This bread freezes extremely well if packaged airtight.
Bake potatoes and let cool. Scoop out potatoes. Melt butter in heavy saucepan.	Add flour. Stir until smooth.	Cook 1 minute, stirring constantly. Gradually add milk. Cook until thick and bubbly. Put into crock-pot. Add potato pulp, salt, pepper, 2 pounds onions, 1/2 cup bacon and 1/2 cup cheese. Cool in crock-pot.	Stir in sour cream. May add more milk if too thick.
Combine flour, soda, salt, cinnamon and sugar; add remaining ingredients. Mix all ingredients until just moistened well. Pour into 2 greased and floured loaf pans. Bake in preheated oven at 350° for 1 hour. After removing from oven, let cool in pans on rack for 10 minutes. Remove from pans; cool on wire rack. Freezes well.
Boil or grill chicken and cut into chunks. Prepare rice, using 1/2 cup less water per box. Cool.
Place spaghetti in bottom of baking pan. Spread shredded turkey on top of spaghetti. Add soup mixture on top of turkey together with water, pimento and parsley. Add shredded cheese last. Bake at 350° for 30 minutes.
Combine all ingredients and add enough water to make a dough just stiff enough to shape into patties. Fry in deep fat until golden brown.
Fry sausage and hamburger together; drain good, then cut up cheese into chunks and let it melt into meat combination. Stir it in good. Put on Texas toast on sheet pan. Put into 350° oven and just let it brown (toast) slightly. Watch closely.
Toast raisin bread. Spread lightly with butter or margarine. Cut toasted bread in 1/2-inch cubes. Divide in 6 (6-ounce) custard cups. Combine eggs, sugar and vanilla. Stir in evaporated milk and 1 cup boiling water. Pour mixture over toast. Place custard cups in pan of hot water and bake until knife inserted in center comes out clean. Remove cups and cool. Refrigerate. Makes 6 servings.
Shred cabbage; chop green pepper and onions. Mix. Put sugar, vinegar, salt, celery seed and dry mustard in a sauce pan. Bring to a boil. Pour over the cabbage mixture. DO NOT STIR! Refrigerate for at least 12 hours before serving.
Cream first five ingredients. Sift soda and salt with flour, then mix. Add oats, corn flakes and chocolate chips. Drop on cookie sheet with spoon. Bake at 350° for 8 or 10 minutes. Will not look brown.
Preheat oven to 425°. Combine flour and cream and stir until well mixed. Drop biscuits by the teaspoon (for bite-size biscuits) or tablespoon (for larger biscuits) onto lightly greased baking sheets. Bake about 8 to 10 minutes.
Use a large flat baking pan covered with foil (seems to work best). Put shrimp in pan. Mix all other ingredients, except the butter, and put over shrimp. Cut the butter in squares and lay over the top of shrimp. Bake, covered, at 375° until done (approximately 40 minutes; stir every 10 minutes).
I use 1/2 cup semi-sweet and 1/2 cup milk chocolate (personal preference).
Fry or microwave bacon until crisp; crumble and set aside. In blender, combine milk, biscuit mix, eggs, butter and pepper. Blend for 15 seconds. Pour into greased 9-inch pie pan. Sprinkle bacon and cheese on top of egg mixture; gently press below surface with a fork. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. Yields 4 to 6 servings.
Cut wieners in slices. Mix sauerkraut, wieners and caraway seed. Saute onion and bacon. Mix well with sauerkraut and wieners and cook well.
Mix together all ingredients by hand. Stir in 1/2 cup cut up nuts and 1 cup raisins. Mixture will be thick. Bake at 350° for 45 to 55 minutes in a greased and floured tube pan. Let cool before taking out of pan.
This recipe must be made the night before. In a 3-quart, buttered, oblong casserole, place the bread which has been buttered and each slice cut into 9 pieces. Sprinkle grated cheese over bread. Sprinkle cooked and crumbled sausage over cheese. In a bowl, mix remaining ingredients. Pour over sausage. Sprinkle paprika on top. Cover with foil and refrigerate overnight. Cook, uncovered, at 350° until browned and puffy. Slice into pieces and serve. Can be frozen. Great for company.
Mix lightly, the peas, pimento and eggs. Top with cheese and bake at 350° for 45 minutes.
Cream sugar and Crisco. Add beaten eggs and lemon juice. Cream together. Sift baking powder into flour. Add flour and milk alternately to creamed mixture. Put flour on wax paper. Roll into strips and cut into pieces, about 2 1/2 inches. Bake at 350° until done, 8 to 10 minutes. Cookies should be soft when done.
Cook noodles in salted water until tender; drain. Put butter and cheese	in top of double boiler and heat over boiling water until melted. Stir in cream, pimiento and crab meat. Mix crab sauce	with noodles and salt to taste. Turn into 3-quart greased casserole. Bake in a moderately hot oven (375°) for 25 minutes or until bubbly. Serves 6.
Round steak's the best. Pound the daylights out of a slice for some folks, and it won't be hard on teeth.
Melt chocolate and margarine in top of double boiler. Add sugar, a little at a time, blending thoroughly after each addition. Add salt and evaporated milk in same manner. Use while warm or store in refrigerator and reheat when ready to use.
Heat soup to boiling and add the water and jello. Add soup mixture to cream cheese and then add other ingredients.
Brown onion and meat. Drain. Add remaining ingredients. Layer it with Doritos and cheese in casserole dish. Bake until cheese melts.
Crush Oreos into fine crumbs. (Can use a food processor.) Put half crumbs in a 9 x 13-inch pan or large clay flower pot that has been buttered well. Combine Cool Whip, cream cheese, sugar and butter in a large bowl until creamed.
Combine Karo syrup and sugar; bring to a rolling boil (don't cook too long). Take syrup mixture and stir in peanut butter until smooth. Pour over cereal and coconut. Drop by a spoon onto waxed paper.
Cook rice until tender. Drain. Meanwhile, cook onions in fat until tender. Add remaining ingredients. Simmer for 15 minutes; remove bay leaf and cloves. Add rice. Arrange 1/3 of mixture in greased 1 1/2-quart casserole. Cover with 3 cut up franks. Repeat layers until all ingredients are used. Bake at 325° for 1 hour. Uncover and bake another 15 minutes. Serves 6.
Cook sauce ingredients in saucepan until bubbly. Add lemon juice. Fill quart jars with apples and pour sauce over apple to cover. Seal and process 20 minutes in boiling water bath.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.
Crush Oreo cookies and melt 1/2 stick of margarine. Mix and put in a 9 x 13-inch cake pan. Freeze 30 minutes or until frozen. Soften the ice cream. Spread on the Oreo crust. Freeze until firm. Mix the chocolate, margarine, evaporated milk and sugar. Boil for 4 minutes. Remove from stove and stir in vanilla. Cool. Spread on top of the ice cream. Sprinkle nuts on top of cooked mixture. Freeze. Set it out for awhile before serving.
Cream butter and sugar until light and fluffy. Add egg yolks and flavoring; beat thoroughly. Add flour, salt and almonds. Mix until blended. Form into a roll about 2 inches in diameter. Wrap in wax paper and chill for several hours. Slice and bake at 375° for 10 minutes.
Brown meat until crumbly, but not hard. Add remaining ingredients. Cover and simmer about 30 minutes. Serve on buns.
Cook sausage and onion over medium heat until sausage is brown, stirring to break meat into small pieces. Drain well and cool completely. Stir in cheeses and parsley.
Combine first five ingredients in mixing bowl. Season with salt and pepper. Yields 3 cups.
Combine meat, rice, onion, 1/4 cup water, salt, and pepper. Shape into 15 one inch balls.
Mix beef, beans, tomato sauce, taco seasoning, onion, bell pepper and pepper sauce. Cover tightly and microwave 3 minutes. Spread in microwavable pie plate. Cover and microwave 5 minutes. Top with sour cream, cheese and green onions. Serve with tortilla chips.
Mix all the ingredients. Place meat in sauce and let it marinate for 24 hours. After 24 hours, take it out and dry with paper towels. Place in a dehydrator or in oven on low for 6 to 8 hours.
Pare and cube eggplant and cook in water 5 minutes. Drain and mash; add to the other ingredients. Mix well and shape into 8 patties. Fry in hot oil until golden brown on each side.
Chop cranberries (a few at a time) in blender. Chop apples (a few at a time) in blender. In mixing bowl, mix cherry Jell-O, sugar, orange juice and nuts all together. Chill. Serves 8.
Mix oil, sugar, raisins and nuts. To this mixture add 1/2 flour mixture. The hot applesauce mixture stirring add rest of flour mixture. Bake 30 minutes at 350°. Use 9 x 12 loaf pan, greased and floured. To ice: glaze with butter frosting. Sprinkle with cinnamon and swirl with knife.
Combine first five ingredients, mixing well. Stir in flour. Drop by tablespoonfuls in hot oil. Cook until brown, turning once; drain.
Grind all vegetables through food chopper. Mix well. Put into a crock or plastic container (not metal). Sprinkle 1/2 cup salt over this. Cover and let stand overnight. Drain and rinse. The best way to rinse without losing part of it is to put it into a cloth sack. You can run water through and squeeze until it is rinsed good. Put into a large pan. Add all other ingredients and cook to a boil. Boil for 3 minutes. Pour into jars and seal.
Combine all ingredients and place over halibut in a shallow baking dish. Crush Wheat Thins crackers over the top. Bake at 425° for 20 to 30 minutes.
Pour pie filling in 9 x 13 pan. Sprinkle dry cake mix over pie filling. Melt butter and drizzle over cake mix. Bake at 350° until bubbly. Serve with ice cream.
Cream the shortening and sugar; add 1 egg at a time, beating well after each addition. Dissolve soda in hot water and add to buttermilk. Add buttermilk and flour with salt alternately. Add vanilla; beat well. Pour in floured tube pan with wax paper liner on bottom. Bake 1 hour and 35 minutes at 300°.
Mix together. Put into 9 x 13-inch pan. Refrigerate for 12 hours. Bake for 50 minutes at 350°.
Clean, smooth skin, bone and dice 1 medium elephant. If more stew is required, add one rabbit.
Boil vegetables separately, simmer 10 minutes (boil until vegetables are cooked but not mushy). Shred cheese. Make a cream sauce with butter, flour and milk; stir in cheese until melted. Add cream-style corn and vegetables including broth. Heat but do not boil. Add hot dogs. Garnish with parsley.
Bake patty shells according to package directions. Discard unbaked dough from center. Save caps.
Boil noodles 15 minutes in salted water. Beat eggs and Ricotta cheese. Cover bottom of greased glass pan with spaghetti sauce, next layer noodles, more sauce, Ricotta mixture, then Mozzarella cheese and crumbled Italian sausage. Repeat layer of noodles, sauce, cheeses and sausage; top with noodles and sauce and sprinkle grated cheese over. Cover with foil. Bake at 350° for 30 to 35 minutes. Cool 10 minutes.
Slice potatoes and put in a well-greased large Pyrex or stainless steel pan. Cover potatoes with pork chops. Mix tomato soup with the water into a bowl. Add the spices and pour all of this liquid over the potatoes and meat and bake at 350° for 1 hour.
Combine corn, tomatoes, broth, celery, salt and hot pepper sauce. Heat to boiling. Reduce heat. Melt butter and stir in flour and milk. Cook and stir until mixture thickens and comes to a boil. Stir in tomato mixture. At this point, you may not want to use all of the liquid. Add cheese, green pepper and ham. Cook over low heat until cheese melts and mixture is heated through.
Mix together in one bowl, then add to this same bowl 1/2 to 1 cup more flour and knead. Pinch off and place in greased iron skillet, close together. Let rise about 30 minutes to 1 hour. Bake at 400° until golden brown.
Combine all in a jar; shake. Refrigerate. Especially good on chicken or rabbit.
Cream lard and sugar. Dissolve soda in boiling water; pour over sugar mixture. Stir and cool to room temperature. Add vanilla. Add flour until dough seems ready for rolling. Chill dough. Roll very thin; shape as desired. Place on lightly greased cookie sheet. Bake at 375° for about 10 minutes.