HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chocolate chips and peanut butter in double boiler and heat until melted. Add nuts and marshmallows. Mix well. Put in 9 x 9 greased pan. Refrigerate for a couple of hours. Cut into squares and wrap in plastic wrap. Store in refrigerator.
Grease a 9 x 13-inch pan. Dump pineapple in pan and spread evenly. Dump pie filling over pineapple. Dump cake mix over all. Cut margarine in thin slices and place over top. Sprinkle nuts over top. Bake at 350° for 45 minutes.
Empty can of pineapple into bowl. Sprinkle pudding over pineapple and stir until mixture thickens. Add Cool Whip and stir until all is blended. Chill in refrigerator for 2 to 3 hours or in freezer for 15 minutes. Great for showers or potlucks.
Combine first 7 ingredients in saucepan. Cover and simmer 20 minutes. Add chopped beef (or pork), ketchup and Worcestershire sauce. Simmer until desired consistency. Serve on buns.
Cut fryer; wash thoroughly and dry. Salt and pepper fryer. Brown in oven at 370° for 30 minutes. Turn so chicken browns evenly.
Cream the butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs; beat well. Combine flour, salt and soda. Add to creamed mixture; mix well. Add pecans. Drop by level tablespoon 2 inches apart onto lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool slightly before removing from pan.
Drain water chestnuts, then combine with chicken, grapes, celery and almonds. Blend mayonnaise, lemon juice, curry powder and soy sauce in the blender. Then toss with chicken mixture. Serve pineapple chunks separately with the salad. Yields 6 servings.
Place pie filling in a 9 x 13-inch dish. Mix cake mix, butter and pecans until crumbly and spread on top of pie filling. Bake at 350° until light brown and bubbly (approximately 20 minutes).
Scrub okra and pack whole into pint jars. In each jar, insert a few celery leaves, 1 clove garlic (peeled) and 1 sprig of dill.
Tear lettuce into small pieces. Drain artichoke hearts, reserving 1/4 cup liquid. Combine lettuce, artichokes and olives in large bowl. Combine reserved liquid, vinegar, olive oil, salt, paprika, mayo, chives and Parmesan cheese. Pour over lettuce mixture. Toss until well mixed.
If pie shell is frozen, bake shell for 10 minutes at 400°. Prick sides and bottom well. Fill the shell with the bacon, onion and grated cheese.	Over the top, pour mixture of eggs, condensed milk and half and half. Bake at 350° for 30 minutes or less if brown on top.
Mix flour, baking powder, salt and sugar together. To this, add a mixture of eggs, milk and vanilla. Mix well. Pour in hot oil and cover with confectioners sugar.
Scald milk in top of double boiler. Beat eggs; add salt, sugar and vanilla and add to milk. Cook (bake) until it coats a spoon.
Melt 1/3 stick butter in 9 x 13-inch pan. Add sugar and pecans. Bake at 350° for 45 minutes. Stir every 5 to 10 minutes.
Steam asparagus for 5 to 7 minutes or until asparagus is crisp tender. Remove and cool slightly. Meanwhile, for dressing, in a screw top jar, combine olive oil, lemon juice, thyme, mustard, garlic and salt and pepper to taste. Cover and shake until combined. Arrange asparagus on a platter. Drizzle with dressing. Sprinkle with cheese, parsley and if desired, basil and garlic.
Drain vegetables from cans and mix together with pimentos, celery, pepper and onion. Mix sugar, oil and vinegar together and bring to a boil over high heat. Pour over vegetables and let stand 8 hours in refrigerator.
Layer bread in a greased 13 x 9 baking dish. Top with salt, pepper, butter, onion, green pepper and sugar. Mix gently. Sprinkle with 1/4 cup brown sugar. Bake at 375° for 30 to 35 minutes.
Combine first 4 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt, stirring well. Stir in 1/2 cup pecans and coconut. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325° for 55 minutes. Yields one 9-inch pie.
Dissolve gelatin with	hot water; add cream cheese and all other ingredients. Add chopped shrimp; pour into grease mold. Set for a couple of hours.
Hollow out jalapeno peppers. Stuff with cheese. Mix together Bisquick, sausage and leftover cheese. Roll around each pepper. Mix eggs. Roll armadillo egg in egg, then roll in pork Oven Fry. Bake at 325° on cookie sheet until brown for 35 minutes.
Preheat oven to 350°. Coat 10 inch bundt pan with cooking spray. In medium bowl combine both flours, baking powder, soda, salt, cinnamon and nutmeg. Set aside. Put pumpkin in a medium bowl. Gradually whisk in a buttermilk, oil and vanilla. Set aside. In a large bowl combine eggs and both sugars. Beat well until pale in color and thickened. With rubber spatula fold in flour mixture and pumpkin mixture (3 flour additions and 2 pumpkin additions). Scrape into prepared pan. Smooth surface with spatula. Bake at 350° for 35 to 45 minutes or until toothpick inserted into center comes out clean.
Add salt to first 4 ingredients. Cover with ice water. Let stand 3 hours. Drain; remove garlic. Combine rest of ingredients. Pour over vegetables. Heat to boiling. Put in jars and seal.
Mix all ingredients into batter and bake in layers in slow oven (300°) for 40 minutes. Turn oven to 350° at end of 40 minutes and cook 5 minutes more; this browns top more.
Mix jello and hot water. When mixture begins to thicken, add remaining ingredients. Refrigerate and enjoy.
Combine in one bowl, flour, sugar and salt. In a saucepan, mix oleo, water and cocoa. Bring to a boil and pour over dry ingredients.
Mix well 1 egg, margarine, cake mix and pecans; press into a 9 x 13-inch pan. Beat 2 eggs, cream cheese and powdered sugar well until smooth. Pour over cake mixture. Bake at 350° for 40 minutes. (Top should be lightly browned; center should be firm.)
Sift flour and sugar together. Heat margarine, cocoa and cola; pour over flour mixture. Add buttermilk, soda, eggs, vanilla and salt, blending thoroughly. Add marshmallows. Pour batter into greased and floured 9 x 13-inch pan. Batter will be thick and marshmallows will float on top of dough. Bake at 350° for 30 minutes. Pour icing over hot cake.
Cut eggs in half lengthwise. Remove yolks and mash with fork. Add mayonnaise, salt and mustard. Mix until well blended. Place yolk mixture back into egg whites. Sprinkle with paprika.
Prepare freezer. In saucepan, beat eggs well; add sugar and milk. Cook, stirring constantly, just until mixture comes to boiling. Cool, beating occasionally with rotary beater. When cool, add cream and vanilla. Pour into freezer can. Freeze as directed.
Put water and cream in a 12-inch skillet over high heat and bring to boil. Add oil, basil and garlic. Stir in raviolis and cover. Uncover. Stir and reduce heat. Leave for 7 minutes and stir. Add soup, vegetables, salt and pepper. Bring to boil, then add pasta. Wait until pasta's tender. Then serve hot. Serves 4.
Cut chicken into frying pieces. Dip in flour. Brown in hot grease. Combine remaining ingredients, using 1/2 cup soup. Arrange in Dutch oven. Pile dressing in center. Make gravy using pan drippings and flour and enough water to make 2 cups. Pour over chicken and dressing. Bake at 350° for 1 hour.
Melt butter and add remaining ingredients. Stir until well blended. Press into a well-greased 8-inch pan. Bake at 400° for 15 minutes. Cool and cut.
In large bowl pour Eagle Brand milk and rinse out cans. Add water (2 cans). Add vanilla. Add ice cream, mix a little at a time to keep from getting lumpy, then add milk, mixing well. Pour into freezer container and add enough milk to bring to freezer line.
Mix well and drop by spoonfuls into very hot oil. When they start to brown, turn over in oil. You need to use something like a deep fryer for these.
Mix all ingredients. Spoon into a 13 x 9-inch baking pan. Bake at 375° for 25 to 30 minutes. Makes 10 one-cup servings.
In medium bowl, mix well the beer, dressing, sugar and dill seed. Add knockwurst, potatoes and onion; toss until well coated with dressing. Cover and chill, tossing occasionally, at least 1 hour.
Cream the butter and sugar. Gradually add flour, then egg yolk, cinnamon and vanilla. Put on buttered cookie sheet and pat down until 1/4-inch thick. Put the unbeaten egg white on top. Spread all over. Press pecans down into all. Bake at 350° for 30 minutes. Cut into oblong pieces.
Soak beans overnight in cold water. In the morning, cover and bring to a simmer slowly, adding more water if necessary. When beans have nearly doubled in size, stir in soda and bring to a boil. Pour off the green liquid and put beans in a colander to drain. Run hot water over them to clean off soda water. Wash out the pot and put beans back in. Cover with hot water and add the salt. Cover and simmer until done, about 1 to 1 1/2 hours.
In a large mixing bowl, first chop up head of lettuce and put in. Next layer should be your chopped up tomatoes. Then rinse and drain your can of kidney beans and add them in. The shredded cheese should go in next. Take the bag of Doritos and smash them up and put on top of salad. Wait until it is ready to be served to pour the bottle of dressing over it.
Simmer clams with juice, lemon juice, margarine, onion, oregano, parsley, Tabasco and garlic about 5 minutes. Add to bread crumbs. Spread in	small casserole dish.	Cover with American cheese. Bake at 450° for 20 minutes.
Stir milk and lemonade. Stir in Cool Whip. Pour into graham cracker crust. Chill.
Put all ingredients together and stir well. Melt oil in large pan until hot. Put in crab mixture and fry until real brown (about 30 minutes).
Combine all ingredients, beating with mixer until well blended. Bake in greased 9 x 13-inch pan in 350° preheated oven for 30 minutes or until tests done. A very moist cake for days.
Mix green pepper, carrots and Mozzarella cheese with pasta. Add Ranch dressing, a little at a time, stirring after each addition. Season as desired with lemon pepper, oregano (about 6 shakes) and Parmesan cheese. Refrigerate a few hours or overnight to allow seasonings to blend.
Cream butter and sugar. Add other ingredients and mix. For drop cookies, chill dough first. For bars, press ingredients into a greased and floured 9 x 13-inch pan. Bake in a 325° to 350° oven until set or a light brown. Glaze while still warm with a soft mixture of powdered sugar and lemon juice or water. Cut into squares.
Beat all ingredients in blender. Let stand 1 hour. Thin, if necessary. Pour 2 tablespoons batter into moderately heated 6-inch greased skillet. Tilt pan to spread; fry until golden brown on each side. Fill with whatever you like.
Cook pasta, not quite done (al dente). Add all other ingredients to cooked pasta. Add salt and pepper to taste.
In a medium bowl, combine all ingredients except sunflower seeds. Refrigerate until firm enough to handle. Form into a ball and roll in sunflower seeds. Refrigerate until ready to serve. Makes 1 cheese ball.
Heat oil in a heavy saucepan. Add onion, celery and garlic clove (cool slightly), about 3 minutes. Crumble ground chuck into mixture. Brown well. Add salt and pepper. Clove of garlic may be removed after browning. Add tomato paste and stir. Add water and stir thoroughly. Cover and let simmer over low flame (3 minutes). Add tomato sauce, sugar, oregano, basil and garlic powder. Stir well. Cover and simmer over flame for 45 minutes, stirring occasionally. Recipe is for 1 1/2 pounds of spaghetti.
Mix dry ingredients. Add oil, eggs and apricots. Beat 3 to 4 minutes. Fold in nuts, if desired. Divide in two greased loaf pans. Bake at 300° for about 1 hour and 15 minutes.
Mix all ingredients except noodles. Heat in a 350° oven for 30 minutes. Add noodles after heating.
Mix all ingredients together. Bake at 350° for 1 hour. Add liquid as needed to keep moist.
Mix sugar, cocoa, butter and milk and boil. Remove from heat and add peanut butter and vanilla. Stir until melted. Add oats. Stir until all mixed. Drop by teaspoonfuls onto waxed paper. Let set overnight.
Remove powdered sugar and set aside. Remove cereal from jar and place into a large bowl. Place chocolate chips in a small microwave safe dish and add peanut butter. Microwave on high for 30 seconds. Stir. Continue to microwave mixture for 15 seconds at a time, stirring each time until the chips are completely melted and the mixture is smooth. Pour mixture over cereal and stir gently until the cereal is well coated. Add powdered sugar a little at a time, stir and continue to add until well coated. Spread Puppy Chow into a single layer and allow to dry. Store in an airtight container.
Break eggs in a bowl. Pour bread crumbs on a plate and Parmesan cheese on a separate plate. Put butter in frying pan on medium heat. (Lots of butter.) Soak cutlets in eggs and cover with bread crumbs and Parmesan cheese. Do this 2 to 3 times until it has a good coating. Fry in butter on low to medium heat until meat is done.
Mix the butter, 1 1/2 cups sugar, milk, flour, cocoa and vanilla in a large bowl. Sprinkle 1 cup brown sugar, 1 cup white sugar and cocoa, mixed together, over batter, then pour the boiling water over cake and bake at 350° for 30 to 35 minutes.
Put soft (not melted) butter, flour and sugar into bowl. Cut butter into mixture. Knead with knuckles and fingertips until dough becomes round and soft and no crumbs remain. If crumbs remain or it looks dry, it has not been kneaded enough. (Don't use electric mixer.) Place dough in 9 x 13-inch baking pan and flatten out evenly with back of spoon. (Do not grease pan.) Prick all over with fork. Place in preheated 325° oven for about 35 minutes. Remove from oven and cut into small squares. Lightly sprinkle top with fine coat of sugar. Remove from pan and place on wire cake rack. Place cookies on rack into oven at 275° for about 30 minutes. (Watch both times, do not overbrown.) Makes about 50 pieces.
In nonstick skillet, saute onion in hot oil with coriander, cumin, turmeric and cayenne until onions begin to brown. Add apples and cabbage and cook over medium heat until apples begin to soften. Stir in shrimp and cook for 3 to 5 minutes until shrimp are cooked. Blend a little of the yogurt with cornstarch. Then stir in the remaining yogurt. Add to skillet and cook, stirring until mixture is hot.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in chips.
Drain 1/2 juice of pineapple. Combine all ingredients. Form into ball. Roll in walnuts. Chill. Make the day before so flavors combine.
In large bowl, combine broccoli, chicken, cheese and tomato. In small bowl, combine mayonnaise, mustard, salt and pepper; pour over broccoli mixture and toss to coat. Spoon about 3/4 cup into each pita half. Top with bacon if desired.
Mince salmon and remove bones. Add bread crumbs and beaten eggs and mix with milk; season with lemon juice and salt. Pour into well-greased mold or loaf pan and steam or bake for 30 minutes at about 350°.
Heat Ramen noodles, sunflower seeds and almonds in 250° oven for 10 to 15 minutes. Add green onions and cole slaw after heated.
Set oven to 350°. Use Bundt pan. Cream butter in a large mixing bowl. Add eggs, one at a time, beating after each addition. Gradually add sugar. Continue creaming until light and fluffy. Stir in flour, frosting mix and pecans. Pour batter into greased pan. Bake at 350° for 65 to 70 minutes. Cool one hour, then remove from pan. Cool another hour before serving.
Cook beets to make the juice. Use only the juice the beets were cooked in. Add Sure-Jell and bring to a boil. Then add the sugar and boil for 25-30 minutes. Remove from heat. Add the Jell-O or Kool-Aid. Stir well. Pour into jars and seal.
Cook over medium heat the sugar, water, cinnamon and allspice until mixture spins a thread when spoon is raised from the mixture. Add the nuts and turn on low heat. Stir all the time until sugar begins to form on the nuts. Pour into a buttered pan and break apart.
Saute onion and garlic in oil. Mix in tomatoes, tomato sauce, celery, salt, pepper, and oregano. Simmer 5 minutes. Add cod and cook 5 minutes. Put half the cooked noodles in a flat pyrex dish. Top with 1/2 of tomato/cod sauce. Repeat layers, finishing with sauce. Bake at 350° for 20 minutes. Add grated cheese and return to oven for a few minutes.
Mix all ingredients and marinate chicken pieces for 3 to 4 hours. Place chicken on cookie sheet, skin side down. Bake 20 minutes, uncovered, at 350°. Turn, baste with marinade and bake 20 minutes longer, until done. Serve hot or cold.
Pour into casserole dish and cover with 1 stick melted margarine. Top with 1 roll Ritz crackers, crumbled. Bake 45 minutes at 350°.
Combine crumbs, cheese, parsley and oregano. Brush chicken with butter. Roll in crumb mixture. Place skin side up in an ungreased shallow baking pan. Sprinkle with remaining crumbs. Bake in a 375° oven until tender, 50 to 60 minutes. Do not turn. Serves 8.
Place half the cracker crumbs on bottom of baking dish. Mix chicken, soups, sour cream and water chestnuts. Pour into baking dish. Top with remaining cracker crumbs. Dot with margarine and bake at 350° for 30 minutes.
Roll each chicken breast half in one slice bacon. Mix soup and sour cream. Pour over chicken. Bake 3 hours at 300°. Just before serving, add mushroom pieces over them.
Break the corned beef in small pieces. Dice the cheese to make 1 cup. Mix all ingredients together and spread on bread or buns. Put on a cookie sheet. Bake at 375° for 12 to 15 minutes until heated and cheese bubbles.
Bring the margarine and water to a boil. Remove from heat and add flour, sugar and salt. Beat in eggs, sour cream and baking soda. Pour batter into greased 10 x 15-inch jelly roll pan. Batter will be thin. Bake at 375° for 22 minutes or until cake tests done. (Can be baked in 9 x 13-inch pan for 25 minutes.)
Combine eggs, molasses, syrup, coffee, melted butter, salt and vanilla. Mix thoroughly. Combine pecans and flour. Add to egg mixture. Stir to mix well. Pour into unbaked pie shell. Bake 40 to 45 minutes. Let cool to room temperature before cutting. Makes 6 to 8 portions.
Mix first 8 ingredients; roll into balls (walnut size), then put on broiler rack and put in oven for 35 to 45 minutes at 325° to 350°.
Mix Cheddar cheese, cornstarch and sugar into large bowl. Pour in drained pineapple. Place mixture into baking dish. Sprinkle Ritz crackers. Spoon melted butter over crackers. Bake at 350° for 30 to 35 minutes or until bubbly.
Combine brown sugar, white sugar and water; stir until sugar dissolves. Boil until threads in cold water. Add vanilla. Add popped corn in buttered pan.
Declaw the chicken. Remove the main bone (tarsal) from the chicken and discard. Cook the chicken feet in boiling water for 1 minute to clean. Remove and rinse in cold water. Place the chicken feet in a casserole and add remaining ingredients (except black mushrooms). Stew for 1 hour. Add the Chinese black mushrooms and stew for 15 minutes. Serve.
Mix rice, soups and liquid. Pour into oblong Pyrex baking dish. Set chicken on top, skin side up. Bake, uncovered, for 1 to 1 1/2 hours at 350°.
Add first 4 ingredients. Add applesauce, baking soda and boiling water. Sift flour and sugar, then add slowly to warm mixture. Add fruits and nuts. Bake at 350° for 1 hour or until done.
Mix pudding with milk until thickened. Add 1 cup Cool Whip. Layer a dish with graham crackers. Add a layer of pudding, then a layer of sliced strawberries. Add another layer of crackers, then pudding and strawberries. Top with Cool Whip.
Drain tuna; place in bowl. Mix in mayonnaise. Spread on English muffins. Place a slice of cheese on top of each. Place on cookie sheet in a 350° oven until cheese is melted and muffin is lightly toasted on edges. Careful not to burn cheese.
Cream sugar and cream cheese together, mixing pudding as directed on box. Combine pudding, cream cheese mixture and Cool Whip. Mix well. Crumb cookies in food processor or put layer of cookies on bottom, then pudding mixture. Keep layering and end with cookies on top. Yields 2 medium flower pots (plastic). Put silk flower in middle and add gummy worms for decoration.
Mix according to your taste. Store in covered container in refrigerator after mixing together thoroughly. Keeps ages.
In a 9	x 13-inch buttered baking pan, lay 8 slices bread, covering dish completely. Cover bread with slices of meat, then with slices of cheese and then the remaining bread slices to make it like a sandwich.
Cook onion in margarine until tender. Remove from heat. Stir in flour and seasonings. Cook over low heat until mixture is bubbly, stirring constantly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in corn and eggs. Pour in ungreased casserole. Bake 30 to 35 minutes at 375°. Serves 8 to 10.
Mix all the ingredients and store in jars. Use 1 to 3 teaspoons per cup of hot water for delicious hot beverage.
Grease and flour a 10-inch tube pan or 2 cake pans. Heat oven to 350°. Blend together cake mix, eggs, orange juice, oil and coconut. Bake for 45 to 55 minutes; cool for 15 minutes. Frost with a glaze or icing.
Place milk and margarine in large glass mixing bowl. Microwave on High for 1 minute. Add next 3 ingredients; mix well. Microwave on High for 4 to 6 minutes or until mixture boils, stirring occasionally. Add vanilla and peanut butter; blend well. Add oatmeal; stir until well mixed. Drop by spoonfuls onto foil or waxed paper. Chill until firm.
Drain juice from all vegetables and add mayonnaise, sour cream, onion soup mix, lemon juice and hot sauce. Mix all ingredients together in casserole. Sprinkle Parmesan cheese on top and bake for 20 minutes at 325°. Serves 6.
Spray cooker with Pam. Wash rice. Mix all ingredients together. Pour into rice cooker. Lay oleo on top. Cook until cooker goes off.
In medium skillet, saute onion in butter until soft, not brown. Add ground meat. Cook until meat loses pink color. In a 2-quart casserole, layer the carrots and half the cabbage. Sprinkle with salt and pepper. Add meat mixture. Press down slightly. Add remaining cabbage to spaghetti sauce. Add Worcestershire sauce and chives; pour sauce over top of casserole. Cover and bake at 350° for about 1 hour. Add cheese on top. Bake uncovered for 5 to 8 minutes until cheese is melted. Serve immediately.
Dissolve raspberry jello in 1 1/2 c. boiling water. Add frozen raspberries and lemon juice. (Set dish in hot water or it will harden to quickly.) Pour into 9x13-inch pyrex dish. Chill until firm. Meanwhile, dissolve cherry jello in 1 c. boiling water. Add pineapple and cranberry sauce. Allow mixture to chill slightly. Spread sour cream over first mixture and then pour cherry-pineapple mixture over it. Chill thoroughly. Best if made the day before. This recipe can be cut in half by using 3 oz. pkg. of jello, 1 pkg. raspberries, 1/2 can of cranberries and 1/2 can crushed pineapple.
Mix first 3 ingredients. Add last 3 ingredients and stir. Bake in a 1 1/2-quart casserole at 350° for 35 minutes.
Combine melted butter, 1 egg and cake mix. Spread in a 9 x 13-inch pan.
Prepare potatoes according to package directions; set aside. In saucepan, melt butter. Blend in flour, salt and pepper. Add milk, all at once. Cook and stir until thick and bubbly. Remove from heat. Stir in sour cream, parsley and potatoes.
Combine sugar, flour, orange peel, nutmeg and salt. Add to rhubarb. Place in pastry-lined 9-inch pie pan. Dot with butter. Adjust top crust and flute edges to make high standing rim. Cut vents on top. Bake in hot oven 425° for 40-50 minutes or until juices begin to bubble through vents and crust is golden brown.
Saute onion in bacon fat and remove. Boil potatoes in clam juice until just tender. Add onion, bacon and chicken bouillon. Add rest of ingredients. Simmer 20 to 30 minutes. Do not allow to boil.
In a 1 cup glass measure, place almonds and 1 tablespoon Tarragon Butter. Microwave on high for 1 1/2 minutes. Set aside. In a 2-quart rectangular baking dish, stir together the beans, carrots and water. Cover with vented plastic wrap. Stir after 7 minutes; microwave on High 10 minutes or until crisp-tender. Drain and stir in 1 tablespoon Tarragon Butter.