HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer these ingredients with cheese on top. Do not stir. Bake at 350° until bubbly.
Preheat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until blended. Combine flour, salt and soda and add to creamed mixture at low speed. Drop by heaping teaspoons 2 inches apart on ungreased cookie sheet. Flatten slightly with fork tines. Bake for 7 to 8 minutes, or until set and slightly brown. Cool and remove from pan.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine in heavy saucepan first 2 ingredients. Cook over low heat stirring constantly until caramels are melted. Keep warm. Combine in large bowl remaining ingredients except chocolate chips. By hand stir until dough holds together. Press 1/2 dough into pan. Bake for 6 minutes. Sprinkle chocolate chips and caramel mixture over cooked dough. Then sprinkle rest of dough over that. Bake 15 to 20 minutes. Cool thoroughly. Makes 3 dozen.
Dissolve yeast in warm water. Melt shortening in scalded milk; cool to lukewarm and add to yeast. Sift flour, salt and sugar in a large bowl. Make well in center; add all liquid at once and beat until dough comes away from sides of bowl.
Marinate chicken with 1 teaspoon soy sauce and 1 teaspoon cornstarch. Remove all bone and skin from chicken breast. Cut into 1/2-inch cubes. Marinate for 10 minutes.
Mix together and eat. Amounts can be adjusted up or down. Amounts of sugar, salt and vinegar can be adjusted to taste if you like.
Dip chicken pieces into buttermilk and then into a mixture of flour, salt, pepper, paprika, thyme and minced onion. Melt butter in shallow baking pan in 400° oven. Remove pan and place chicken in pan, turning to coat with butter. Bake in single layer, skin side down, for 30 minutes. Turn and bake 30 more minutes.
Cup up chicken and put in pan with 3 1/2 quarts water, add onion, celery, 1 tablespoon salt, 1/4 teaspoon pepper and stew until tender, remove the chicken, but meat, return to broth with corn. Make rivels by combining 1 1/2 cups flour and a little salt and 1 beaten egg. Mix together with fingers to form crumbs. Add then to broth and boil 15 minutes more. Drop in the chopped hard-boiled eggs and parsley. Soup must be cooled thoroughly to avoid smothering. Stir occasionally while cooking in refrigerator. Do not cover. If freezing, cool soup thoroughly before freezing.
In skillet brown meat in oil; drain off fat. Place onion rings, green pepper and garlic in slow cooker. Place meat on top and sprinkle with salt and 1/8 teaspoon pepper. Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover and cook on low heat setting for 8 hours. Turn cooker on high heat setting. Blend 1/4 cup cold water slowly into cornstarch; stir into stew. Cover and cook until thickened and bubbly, stirring occasionally. Serve over hot rice. Makes 8 servings.
Pour water in mixing bowl. Add yeast and sugar. Stir well. Add egg and oil, then stir in flour. Let stand for 10 to 15 minutes, then cover and store in refrigerator. When ready to bake, stir dough. Half fill greased muffin pans. Bake at 450° until brown. Keeps well in refrigerator for one week.
I use chicken breasts (about 3), boiled and diced. I use the Pet pie shells in square box. Use deep pie plate. Mix all ingredients. Put in shell. Top with pie shell, then put egg white on top of shell. Bake at 350° until golden brown.
Soak gelatin in water. Mix together sugar, milk, egg yolks and pinch of salt.	Boil 1 minute and add soaked gelatin and vanilla. Set in a cool place to thicken but not harden. Then add egg whites and cream. Mix altogether with gelatin mixture.
Beat together with mixer the first 4 ingredients. Then fold in the Cool Whip. Pour into crust. Then freeze for 4 hours or until firm.
In large bowl mix together flour, salt and oil. Add enough water to make a good consistency, about 1 to 1 1/2 cups. Add food coloring.
Saute onion in oleo. Add flour, milk, Velveeta, Tabasco, soy sauce, black pepper and Accent. Cook until smooth. Add mushrooms and water chestnuts (save small amount of chestnuts to put on top. Pour green beans in baking dish. Pour sauce over beans. Place the rest of water chestnuts on top. Bake 30 to 40 minutes in 350° oven.
Saute onion, garlic, green pepper and mushrooms until onions are transparent. Add tomato sauce, chili powder and beans. Heat through. Stir yogurt and cottage cheese together. In a 1 1/2-quart nonstick casserole, put a layer of sauce. Top with yogurt mixture. Bake at 350° for 15 to 20 minutes. Serve hot. Serves 8.
Grease a Bundt pan and sprinkle 1/3 of the nuts on the bottom of the pan. Place rolls in bottom of pan and sprinkle with 1/3 more nuts. Add pudding mix on top of rolls. Melt butter and add brown sugar, pour over rolls and sprinkle remaining nuts. Place in cold oven overnight. In the morning, bake for 30 minutes at 350°.
Mix well butter and dressing mix. Cut each bun lengthwise into 8 sticks. Spread sauce on bun sticks with pastry brush and bake for 4 hours at 200°.
Combine ingredients. Bake at 425° for 25 minutes or until knife inserted is clear.
Combine cranberry juice, apple juice, lemon juice and orange juice in a punch bowl. Just before serving, pour in ginger ale. Stir well.
Cream cheese, mayonnaise and juice. Add drained fruit, marshmallows and nuts. Mix well. Chill before serving.
Take American and Cheddar cheeses and grate. Let cream cheese stand at room temperature. Then mix with mayonnaise, mustard, garlic, Tabasco sauce and Worcestershire sauce. Roll into ball. Refrigerate. Can cover with nuts, if desired. Serve with crackers.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into pie crust.
Mix all ingredients together. Shape into loaf and bake at 350° in a shallow, rectangular baking dish for 1 hour.
Toss first 5 ingredients. Combine remaining ingredients and chill. Mix together before serving. Makes 5 large servings.
Mix together and freeze. Take out 5 hours before serving. Chop up with a fork. Add ginger ale and 7-Up.
Prepare Jell-O according to package directions. Pour mix into a medium mixing bowl. (A metal one is best and speeds the chilling process.) Place Jell-O in the refrigerator until it becomes thickened, but not completely set.
Cut off tops of green peppers; remove seeds. Cook peppers in boiling water 5 minutes; drain and set aside. Saute onion and celery in margarine in a heavy saucepan until crisp-tender. Add mushrooms and continue cooking until all vegetables are tender. Stir in chopped shrimp and cook 5 minutes or until done. Add rice, salt and pepper to shrimp mixture, mixing well. Stuff peppers with rice mixture. Place peppers in an 8-inch square pan (baking dish). Pour 1/2 cup water into the dish. Bake, uncovered, at 350° for 15 minutes. Garnish with cooked shrimp and lemon wedges if desired. Makes 6 servings.
Mix egg whites and spices in a small bowl. Combine baking mix and oat bran in a shallow pan. Cut chicken into small chunks. Dip into egg mixture, then roll in baking mix and oat bran to coat. Place on cookie sheet coated with pan spray. Bake at 350° until lightly browned, about 30 minutes.
Mix potatoes, cream cheese, salt and Cheez Whiz in a bowl. Saute onion in butter in skillet until brown. Layer noodles, potatoes and onion mixture alternately in a buttered 9 x 13-inch dish until all ingredients are used, ending with onion mixture. Bake, covered, at 300° for 20 minutes. Uncover. Broil until brown.
Bring to boil the sugar, milk, cocoa and butter. Boil 4 to 7 minutes or until thick. Add peanuts butter and vanilla; stir. Pour over oatmeal in large bowl; mix well to coat oatmeal. Put into greased pan to set. When set, cut.
Preheat oven to 275°. Grease baking sheets; set aside. In a large mixer bowl at high speed, beat the egg whites, vanilla, cream of tartar and salt until soft peaks form. Add sugar and, if desired, a few drops of food color. Beat until very stiff and glossy and sugar is almost dissolved. By hand, fold in pecans and chips. Drop by well rounded teaspoonfuls about 1 inch apart onto baking sheets. Bake for 20 to 25 minutes, or until set and dry to the touch. Cool cookies on baking sheets for 1 minute. Carefully transfer cookies to wire racks to cool. Store loosely covered. Makes about 5 dozen.
Chop all of the vegetables separately into small pieces or use food chopper. Mix together and add remaining ingredients. If desired, add drops of hot sauce.
Combine ingredients in bread machine in order suggested by manufacturer. Place on dough cycle. When dough cycle is complete, remove dough and roll about 1/2-inch thick. Cut into 2-inch rounds and place in lightly greased pan. Allow to rise about 30 minutes. Preheat oven to 400°. Bake for 10 to 12 minutes or until golden. (Makes good raisin scones.)
Mix first 5 ingredients. In double boiler, melt paraffin wax and chocolate chips. Place coconut mixture in freezer to harden to make handling easier. Take out of freezer; roll into small balls, a few at a time. Place mixture back in freezer. Dip balls in chocolate and place on wax paper. Makes 7 dozen.
Preheat oven to 325°. Grease loaf pan well and line bottom with wax paper. Sift flour, baking powder and salt together. Mix in chips, nuts, dates and cherries until well coated with flour. In a large bowl, beat eggs well on medium speed; gradually add sugar. Fold into flour mixture; turn into pan. Bake 1 1/2 hours.
Brown onions in butter until tender. Add bouillon and seasonings. Cook until onions are tender. Place slice of French bread in a bowl. Pour soup over it. Sprinkle with Mozzarella cheese. Can be heated until cheese melts.
Slice sausage into 1/4-inch thick slices. In a dutch oven, combine sausage, corn, potatoes, onion, water, bouillon, and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes until corn and potatoes are just tender, stirring occasionally. Stir in 3 c. of the milk and the margarine. Combine remaining milk and the flour. Stir milk-flour mixture into the corn mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. *If using creamed corn, add creamed corn just before stirring in the milk. Makes 6 main servings.
In large bowl mix together butter, eggs, vanilla and buttermilk; set aside. Mix together sugar, salt, flour, baking powder and baking soda. Combine the dry ingredients slowly to the wet ingredients. Mix well. Drop onto ungreased cookie sheet. Sprinkle with granulated sugar (at Christmastime use red and green granulated sugar, be careful not to get sugar onto baking pan, sugar will burn). Bake at 350° for 4 to 5 minutes or until done (top of cookie will spring back when touched).
Mix molasses, brown sugar, Crisco and eggs. Add dry ingredients, mix well. Refrigerate at least 3 hours or up to 1 week. Bake at 325° until bread starts to brown around edges.
Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Cool on cookie sheet until set, about 1 minute. Makes about 4 1/2 dozen.
Preheat oven to 350°. Grease an oblong 13 x 9 x 2-inch pan. Mix 1/2 cup brown sugar, Crisco, milk, flour and 1/8 teaspoon salt. Press into pan and bake 10 minutes.
Combine vanilla pudding, strawberry jello, water and lemon juice in saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into bowl and chill until thickened. To hasten chilling, place bowl of pudding mixture in large bowl of ice and water; stir until thickened.
Batter: Mix in large bowl the eggs, milk and brown sugar; stir until blended. In another bowl, mix flour, baking powder and salt. Then, blend the two mixtures together. Heat oil, preferably in an electric skillet, to 360°. Using a funnel, pour 1/2 cup of batter into hot oil in a round zig-zag pattern. Cook about 2 1/2 minutes or until golden brown. Remove to a plate and sprinkle with powdered sugar. Makes 5 to 6 cakes.
Peel cucumbers and cut into chunks. Mix with salt. Cover with water. Let stand 2 hours, drain. Cook remaining ingredients in large pan. Add cucumbers and cook until tender. Pack in hot jars and seal. Process in hot water 10 minutes. Yields 4 pints.
Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted. Remove from heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (dough will be like a sponge). Stir in enough of the remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into thirds. Form into rolls and place onto greased sheets. Let rise until double. Bake at 400° for 15 minutes.
Chop squash, pepper and onion and simmer 10 minutes; drain. Add mayonnaise, grated cheese and chilies, then add egg and pimentos. Mix all together and put in buttered casserole. Sprinkle top with cracker or bread crumbs and drizzle with butter on top. Bake 30 minutes in 350° oven.
Slice squash; cook in small amount of water until tender. Drain; mash. Mix all ingredients except egg whites. Fold in beaten egg whites lightly. Turn into baking dish. Set dish in pan of hot water. Bake at 350° for 30 minutes until set. Yields 6 servings.
Mix the first 5 ingredients together. Mix well and let stand for 1 hour or overnight. Beat eggs into mixture and add nuts, cinnamon, flour and baking powder. Grease 9 x 13-inch pan lightly. Pour mixture into pan and bake at 350° for 45 to 60 minutes. Dust with powdered sugar.
Peel and clean cucumbers. Grate on big side of cheese grater. Mix in other ingredients. Mix until smooth. Refrigerate. Use as dressing or a dip.
This is a drink for that special brunch you are having. Pour 1 shot glass of champagne into glass, fill rest of glass with orange juice.
In large pot, stir together beef and water so that beef separates to very fine texture. Mix in all remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally. During the last hour, pan may be covered upon reaching desired consistency. Remove bay leaves before serving. Serve in bowls with spaghetti, red beans, chopped onions and grated cheese or any combination. Chili can also be used to make delicious Coney Island hot dogs.
Melt butter and almond bark. Mix cream cheese and pour into almond bark mixture. Beat 7 to 10 minutes until glossy. Add nuts and pour into buttered 9 x 11-inch pan.
Mix all ingredients except 1/2 cup cheese and croutons. Spoon into 1 1/2 quart casserole. Sprinkle with remaining cheese and croutons. Bake at 350° for 30 minutes or microwave on High for 8 to 10 minutes or until heated through. Yields 4 to 6 servings.
Brown chops on both sides and season. In 8 x 8 x 2-inch pan, combine soup, water and wine. Stir in uncooked rice, mushrooms and bouillon, Worcestershire sauce, garlic and thyme. Top with pork chops and add onion rings. Cover and bake at 375° for 60 minutes.
Cook milk, sugar and syrup to soft ball stage. Add dates and nuts; cook 5 more minutes, stirring constantly. Remove from fire. Add vanilla and butter. Beat until creamy. Spread on wet cloth. Let stand until cool; roll and cut in slices.
Prepare spaghetti by package directions. Boil chicken breasts for 30 minutes or until done. Cut chicken into small pieces. Drain spaghetti. Add soups and tomatoes to spaghetti. Add chicken to spaghetti. Season with garlic and onion powders, salt and pepper to taste. Pour into a 9 x 13-inch casserole and add Velveeta cheese on top. Bake at 400° for 25 minutes.
While cooking spaghetti, in large mixing bowl, combine clams, shrimp, crabmeat, 1 cup spaghetti sauce, 2 ounces of cheese and eggs. When spaghetti is cooked and drained, toss into mixing bowl with other ingredients. Season with garlic and Italian seasoning to taste. Place in 9-inch greased pie plate. Cover with remaining sauce, sprinkle with remaining cheese. Bake at 350° until heated through. Serves 6.
Sift flour and salt together.	Blend in the margarine and cream cheese. Line a 12 x 12 x 2-inch baking dish.
Dissolve yeast in the warm water. Add sugar, salt and shortening to milk. Add yeast to the milk mixture. Mix and add 3 cups of flour and stir well. Add more flour until dough is not so sticky. Cover and let rise in a warm place for 30 minutes. Place dough on floured board and knead until dough is blended well. Roll out and make into rolls. Place in greased pan. Let rise 30 minutes. Bake in preheated oven at 350° until well browned on top. Brush with butter.
Mix all ingredients and cook at 350° for 45 minutes, covered, and uncovered for 15 minutes.
Cook chicken breasts and separate into small pieces. Mix all other ingredients with chicken and chill overnight.
Brown bacon until light golden brown; drain. Beat eggs until foamy; add milk, flour, baking powder and salt. Beat by hand until smooth. Stir in meats and cheese; blend well. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes (freezes well). Slice and heat in microwave about 15 seconds per slice.
Mix all ingredients, diluting the frozen juices in the ginger ale and pineapple juice. Pour over the frozen strawberries. Makes approximately 6 quarts.
Heat the 2 sugars, just to boiling point and add peanut butter. Stir in cereal. Press into a 9 x 13-inch pan. Melt together the chips in double boiler, spread on top; cool and cut into small squares.
Place chicken in casserole dish. Layer cheese over chicken. Spread cream of chicken soup evenly over cheese. In separate bowl, mix the flavor packet with the dressing. Sprinkle the dry dressing and flavoring over casserole. Spray top of dressing with butter several times while baking. Bake at 325° for 1 hour and 15 minutes. Let stand 5 minutes before serving.
Bake pie shells until golden brown. Cut strawberries into bite size pieces. Mix water, sugar and cornstarch together. Bring to a thick boil. Remove from heat. Stir in jello. Place strawberries into baked pie shell. Cover with glaze mixture. Allow pies to set 3 to 4 hours. Top with Cool Whip.
In a 13 x 9-inch baking pan, arrange in layers. Pat uncooked ground chuck in bottom of baking pan. Sprinkle salt and pepper seasoning. Pour cheddar cheese soup (undiluted) on top of this, then add cream of mushroom soup (undiluted) on this. Sprinkle onion over all and top with Tater Tots. Cover completely. Bake at 350° for 1 hour. Makes 6 servings.
Melt butter; mix remaining ingredients with butter. Cover potatoes and cook for 40 minutes at 350°. Uncover potatoes and sprinkle paprika over potatoes. Return to oven and bake until tender.
Cream sugar and butter. Add egg yolks, then add sifted flour and baking powder. Alternately with milk, add coconut; fold in egg whites. Bake at 350° for 30 minutes. Ice when cool.
Cover and cook an additional 3 to 5 hours on high, stirring occasionally. Freezes well.
Cut off tops and insides of green peppers. Parboil in boiling, salted water for 5 minutes; drain. Brown the beef and onion; drain fat. Add 1 cup spaghetti sauce, rice, taco seasoning, pepper and diced green pepper reserved from tops. Spoon meat mixture into pepper shell. Pour remaining 2 cups spaghetti sauce over peppers. Sprinkle with cheese. Bake, covered, at 350° for 1/2 hour. Uncover and bake an additional 15 minutes or until tops are brown.
Take a flour tortilla and place on a paper plate. Sprinkle with grated cheese. Placed in microwave until cheese is melted. Take it out and eat. You can roll it up or pull it apart to eat. You can also heat on cookie sheet in the oven. We love them and always have them on hand. Try it.
Slice the bananas and layer in the two pie crusts. Combine the cream cheese, confectioners sugar and whipped cream. Mix together until smooth. Divide evenly over the 2 pie crusts. Refrigerate overnight. Spread can of pie filling on top. Makes 2 pies.
Mix all ingredients. Pour into a 9-inch unbaked pie shell. Bake at 300° for 40 to 45 minutes.
Cook spinach as directed and then drain. In separate saucepan, mix cream cheese and mushroom soup. Heat until creamy. Add 3/4 can French fried onions and spinach. Mix all together and place in 2-quart casserole. Top with remaining onions. Cook at 350° until bubbly. Serves 6.
Beat all ingredients together. Pour into greased and floured 9 x 13-inch pan. Bake 25 minutes at 350°.
Take the potatoes and cut for fries. Dip them in egg whites. Then place them on a cookie sheet sprayed with nonfat cooking spray. Spray the cooking spray over the top of the fries as well. Then sprinkle a little Cajun spice over the fries. Bake until brown, stirring sometimes to brown evenly.
Spread cream cheese in baking pan. Spread salsa over cream cheese. Sprinkle cheese over salsa. Bake at 350° for 10 to 15 minutes, until cheese is melted. Serve with nacho chips.
Dissolve yeast in water in a large mixer bowl and blend in ginger and 1 tablespoon of sugar. Let stand in a warm place until mix is bubbly, about 15 minutes.
Bring water to a brisk boil. Mix all dry ingredients. Add 1/2 of water and mix thoroughly. Add more water, if needed, for thick mixture. Spoon and pat with hands. Fry in very hot oil until brown. Everyone loves hot water cornbread in Marshall.
Mix flour, salt and cream of tartar together. Add water, vegetable oil and food coloring. Cook over low heat, stirring constantly, until it gets stiff and pulls off side of pan. Knead a few times. Store in airtight container.
Combine syrup, sugar and salt in a saucepan. Bring to a full boil. Stir in peanut butter and remove from heat. Stir in vanilla, cereal and chocolate pieces. Press into buttered 9 x 9 x 2-inch pan. Chill about 1 hour.
Preheat oven to 275°. Mix meat, eggs and milk. Blend in crumbs. Shape into balls and place in 9 x 13-inch pan. Mix brown sugar, vinegar, water and mustard. Pour over balls and bake in slow oven for 3 hours.
In saucepan over medium heat, brown beef, onions, chili powder and pepper until brown. Drain off fat. Stir in flour. Cook 1 minute, stirring constantly. Stir in V-8 juice and heat to boiling, stirring often. Reduce to low heat and stir in beans. Simmer for 30 minutes.
In double boiler combine chocolate bar, marshmallows and milk. Melt and stir until mixture is smooth and creamy. Cool. Whip the cream; add vanilla. Fold cooled chocolate mixture into whipped cream. Pour into pie shell. Refrigerate overnight.
Place chicken in a deep baking dish. Sprinkle soup mix over chicken. Pour Russian dressing over soup mix and spoon apricot marmalade over the Russian dressing. Cover with foil and bake 40 minutes in a 325° to 350° oven. Remove foil cover and continue baking another 20 to 30 minutes. Chicken makes own gravy. Prepare rice as directed. Serve chicken on warm serving platter with the rice and gravy on the side.
Beat eggs until lemon colored. Add the rest of the ingredients and mix well. Pour onto a well-greased cookie sheet (11 x 15-inch). Bake at 350° for 12 to 15 minutes. Spread 1 cup peanut butter over cake while still hot! When cake is cooled, top with frosting.
Place all sliced vegetables in microwave container. Mix all other ingredients. Toss lightly with vegetables. Cover and microwave on Full power for 8 to 10 minutes. Conventional Oven: Bake at 350° for 20 to 25 minutes.
Blend softened cheeses; add onion, sauce, 1/2 nuts and 1/2 parsley. Shape into a ball and chill. Roll ball in remaining nuts and parsley. Great served with Wheatsworth crackers.
Cream margarine and 1 1/2 cups sugar. Beat in eggs. Sift together dry ingredients. Gradually add to sugar, margarine and eggs. You may wish to omit the salt from this recipe.
Saute onion, celery and rice in margarine until rice is slightly brown, stirring occasionally. Add remaining ingredients, except cheese. Bring to a boil. Arrange layers of the rice mixture with the shredded cheese in a 2-quart casserole. Bake in oven at 350° for about 30 minutes or until rice is tender.