HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, melt peanut butter and butter. In a large bowl, combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands. Form into 1/2-inch balls. Chill until firm. In separate double boilers, melt butterscotch and chocolate pieces. Dip candy balls in butterscotch and place on wax paper. Dip candy balls in chocolate and place on wax paper.
Make white sauce with milk, flour and butter. Add seafood. Saute celery, bell pepper, parsley and green onions in a little butter. Add sherry, mushrooms, egg yolks (whipped) and seasonings. Combine with cream sauce and fish. Fold in grated cheese. Bake in a greased casserole with buttered crumbs on top. Bake 35 minutes at 350° until bread crumbs lightly brown and casserole is bubbly.
Combine apples and fresh lemon juice in medium bowl. Cover with plastic and freeze overnight. Combine water and sugar in heavy saucepan. Stir until sugar dissolves. Increase heat and boil. Cool completely. Puree frozen apples and sugar syrup in processor until mixture is as smooth as possible. Transfer apple mixture to ice cream maker and process according to instructions. Transfer sorbet to container and freeze.
Bring Coke to boil, adding all ingredients. Cook until cream cheese is soft. Pour into mold and chill overnight.
Unroll crescent rolls; pinch seams of 4 rolls together to form a rectangle. Place cream cheese block on dough; sprinkle with basil. Wrap dough around cream cheese; pinch seams to seal. Place block wrapped with dough on baking sheet with seam down. Brush top of dough with egg; bake 20 minutes or until brown in 400° oven. Serve with crackers.
Mix and cream shortening and sugar. Add beaten egg, then molasses. Next, add dry ingredients. Roll in small balls about the size of marbles. Dip in sugar. (Do Not Flatten.) Cook 350° - 15 minutes.
Cut up cabbage and place in buttered 2-quart casserole dish. Brown meat and onions, add seasonings and salt to taste. Simmer and drain. Add rice, soup and water, tomato sauce, sugar and vinegar. Simmer 5 minutes longer. Place over cabbage (do not stir), cover and bake at 350° for 2 hours.
Mix ingredients together and put in 9-inch graham cracker crust. Chill for at least one hour.
Bring rice and milk to boil; stir well all the time. Add other ingredients, sprinkling nutmeg on top.
Thaw potatoes. Melt margarine. Mix together. Add remaining ingredients in a large bowl. Bake in a greased casserole dish at 350° for an hour.
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp. flour, vanilla and salt. Mix well. Stir in apples.
Cream margarine and shortening; add sugar. Beat until smooth. Add egg yolks; beat well. Combine flour and baking soda. Add to creamed mixture, alternating with buttermilk. Stir in vanilla, then coconut and nuts. Fold in stiffly beaten egg whites. Pour into greased and floured 8 or 9 inch cake pans. Bake at 325 for 25 minutes.
Preheat oven to 450°. In a small saucepan, combine soup mix and water. Heat to boiling. In a medium saucepan, over low heat, melt butter; blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Turn into a greased 1 1/2-quart dish. Top with buttered bread crumbs. Bake 15 minutes until heated through.
Mix together all ingredients, judging the amount of vinegar, sugar, salt and pepper according to your taste. Chill well before serving. It should be creamy and tangy.
Combine corn, sour cream, eggs and	oil; beat well. Combine cornmeal and baking powder. Stir into corn mixture. Pour into a greased 10-inch skillet or pan. Bake at 400° for 30 minutes or until done. Yields 8 servings.
Combine first five ingredients, adding Cool Whip last. Sprinkle orange jello over mixture; stir well until blended. Spoon mixture into large bowl and refrigerate.
Mix margarine, flour and nuts; spread in bottom of 2-quart baking dish. Bake in 350° oven for 15 minutes. Chill well. Mix cream cheese, confectioners sugar and Cool Whip; spread over first layer. Combine pudding, milk and vanilla; spread over cheese layer. Spread 1 cup Cool Whip on top of chocolate pudding. Sprinkle with chopped nuts or chocolate swirls. Chill well.
Dissolve gelatin in boiling water. Combine water and ice to make 1 cup. Add to gelatin; stir until slightly thickened. Remove unmelted ice. Add fruit and chill 10 minutes, until thickened.
Mix jello, pineapple with juice, and sugar together. Simmer mixture for 5 minutes. Add cream cheese and baby food. Stir until cream cheese is smooth. Refrigerate until mixture starts to gel. Then whip evaporated milk until fluffy and add to mixture. Sprinkle with nuts and chill.
Combine all ingredients together. Beat 2 minutes with an electric mixer. Place in greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Combine all ingredients in order listed. Blend well. Chill for 30 minutes before serving on lettuce. Makes 6 servings.
Cream together butter and sugar until fluffy. Mix in flour, baking soda and salt. Add oats and 1/4 cup water. Mix until crumbly. Firmly pat half the mixture into a 13 x 9 x 2-inch greased pan.
Combine milk, chocolate chips and 2 tablespoons butter. Heat over hot water until melted. Stir in nuts and 1 tablespoon of vanilla. Set aside. Cream 1 cup of butter and sugar. Stir in remaining ingredients. Press 2/3 of mixture in buttered 9 x 13-inch pan. Top with chocolate filling. Sprinkle remaining oatmeal mixture over top and more chopped nuts, if desired. Bake at 350° for 25 minutes until golden brown. Cut into bars while warm.
Heat oven to 400°. Cream margarine, sugar, vanilla and eggs. Add milk, flour and baking powder. Blend well. Fold in the 2 cups of blueberries. Fill greased muffin cups half full. Bake 20 to 25 minutes. Sprinkle with sugar and cinnamon.
Melt over hot (not boiling) water the chocolate morsels; stir until smooth. Add sweetened milk, wafer crumbs and 1/2 cup nuts; stir until well blended. Press into foil-lined 8-inch square pan. Press remaining nuts over the top. Let stand until set. Cut in 2-inch squares. Makes 16 brownies.
Put 1 cup of the flour in a mixing bowl. Cut in 1/2 cup of the margarine to form even crumbs. With a fork, lightly mix in about 2 tablespoons water to form a moist dough. Press dough out on a greased baking sheet to shape into a thin strip, 12 to 15-inches long and 3 to 5-inches wide.
In large saucepan heat water and sugar, stirring until sugar is dissolved. Boil 3 minutes. Stir in orange juice concentrate, pineapple juice and bananas. Place in three 2-quart containers; freeze until firm. Let stand at room temperature about 20 minutes or until mixture can be spooned. To serve, stir in ginger ale.
Layer beans with onion and pepper. Put meat on top, then pour barbecue sauce over top. Use crock-pot; cook on low overnight. Do not stir until ready to remove from pot. Makes about 20 servings.
Spread pie filling in buttered 8 x 8 x 2-inch baking pan; sprinkle with dry cake mix. Drizzle with melted butter or margarine. (Do not stir.) Bake in 375° oven for 35 to 40 minutes or until top is golden. This can be done in a reflector oven or in a Dutch oven.
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Peel and dice potato. Set aside. Slice carrot and celery stick. Set aside. Pour milk into large enough kettle. Add oysters and vegetables to milk. Add optional butter or margarine. Simmer over low heat, stirring occasionally, for 30 minutes or until vegetables are tender.
Mix all together. Use enough water to see in pan. Bring to boil. When okra changes color pack in jars and seal. When ready to eat, open jar. Rinse with cold water, drain. Fry as fresh okra. Don't re-salt.
Cook frozen chopped broccoli; drain and lay in buttered, shallow 9 x 13-inch baking dish. Over this, pour cream of chicken soup as it comes from the can. Rinse each can with 3 tablespoons of milk and pour this over the soup. Top with 1/2-inch stuffing. Bake at 350° for 3/4 to 1 hour.
Combine sugar, flour, salt, egg yolks and milk in a 2-quart bowl. Mix well and cook 3 minutes on High; remove and stir well with a wire whisk. Return to microwave and cook 4 to 5 minutes, stirring well after each minute, until thickened. Remove and add vanilla; allow to stand 5 minutes. Beat egg whites with 1/4 cup sugar. In a 2-quart casserole, layer pudding, wafers and bananas. Top with meringue and place in a conventional oven for 5 minutes until top is browned.
Sift flour, baking powder, salt, baking soda and spices together. Cream butter or margarine; add sugar gradually and cream well. Add eggs, one at a time, beating well after each addition. Add pumpkin, walnuts and fruits. Mix well. Grease and flour a 10-inch tube pan. Pour batter into pan. Bake in a slow oven at 350° for 65 minutes or until done. Cool thoroughly. Frost with Orange Butter Cream Frosting.
Combine sugar and cocoa. Add milk and syrup. Stir well. Cook over high heat, stirring constantly, to prevent sticking. (I use long handle wooden spoon.) When boils down, check in tap water. See if it feels like chewing gum, or use candy thermometer at 238°.
Boil sweet potatoes until almost done. Slice and arrange sweet potatoes in baking dish. In small saucepan, over medium heat, combine brown sugar, corn syrup, butter, cinnamon and nutmeg. Pour over sweet potatoes. Bake in 350° oven for 30 minutes.
Mix all together with an 8 ounce jar Miracle Whip. May add chicken or ham pieces. Set overnight.
Mix with electric mixer all ingredients until well blended. Pour into unbaked pie shell (9-inch size). Bake at 400° until set, firm and light brown.
Preheat oven to 350°. Warm tortillas in foil 10 minutes. Combine turkey, asparagus, dressing and cumin in medium size bowl. Let stand for 15 minutes; drain. Heat oil in large skillet over medium heat. Add drained turkey mixture; stir-fry 3 to 5 minutes or until asparagus is tender. Stir in tomato. Make sure turkey is done, too. Unwrap tortillas. Spoon turkey mixture down center of each tortilla. Sprinkle cheese. Roll up. Serve with salsa, light sour cream or yogurt and shredded lettuce, if desired.
Combine all ingredients, except pork chops. Grill over medium heat for about 20 minutes, brushing with the honey mixture each time you turn them.
Melt chocolate bar 1 to 2 minutes on 50% power in microwave. Stir in rice cereal and coconut. Drop from teaspoon onto waxed paper. Refrigerate until set. Makes 2 dozen.
Place uncooked meat in oblong dish. Boil macaroni for 10 minutes. Drain and add to meat in even layers. Add butter. Pour soup and water over mixture and sprinkle with salt and cheese. Bake covered at 350° for 1 hour.
Defrost spinach; set aside. Take chicken breasts and flatten until thin. Season both sides to taste. Place 1 or 2 tablespoons chopped spinach on each breast half. Roll up and secure with toothpick. Place chicken rolls in nonstick skillet and cook, turning until cooked. Place the rest of the spinach in skillet and pour tomato sauce over all. Cook 5 or 10 minutes longer. Sprinkle with Mozzarella cheese. Cover until cheese melts. Serve over rice. Serves 2 people.
Combine all ingredients and chill at least 4 hours before serving. Serve cold with an assortment of crackers or homemade Melba toast. Yields 20 to 30 servings.
Beat eggs in a small mixing bowl; blend in sugar and melted butter or margarine. Combine flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie plate. Bake at 350° for 25 to 30 minutes or until almost set (pie will not test done). Cool. Cut into wedges. Serve topped with ice cream and hot fudge sauce. Makes 6 to 8 servings.
Preheat oven to 450°. Sift all dry ingredients; cut in shortening with pastry blender until it resembles coarse crumbs. Add milk all at once. Stir until dough follows fork around bowl. If it seems too dry, add a small amount of milk to mixture. Turn dough out on lightly floured surface. Knead gently. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Bake on ungreased cookie sheet 10 to 12 minutes.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Sift dry ingredients together and add to creamed mixture with vanilla. Grease two 9-inch cake pans and line with wax paper. Put batter in and bake for 20 to 25 minutes at 350°. Cool in pans.
Mix together and bake in a greased 9 x 13-inch pan for 35 minutes at 325°. Add marshmallows and return to oven for 2 to 3 minutes until slightly brown. Cool completely.
Mix cream cheese and sugar. Add pineapple and stir. Fold in Cool Whip and nuts. Pour into a dish; chill 2 hours. May be topped with cherries to add color.
Fry hamburger and drain. Put hamburger in medium sized pot. Mix all the ingredients with hamburger in pot. Simmer for 20 minutes. Cook box of stuffing shells by directions on box, drain. When mix is simmered, take a spoon and fill your shells. Heat in oven until cheese is melted. Serve with garlic bread if desired. Great to freeze for later.
In a 2-quart bowl mix beaten eggs and milk. Blend in sugar; mixing well. Add vanilla, salt and flavoring if desired. Put into a gallon container and gradually add snow; mixing well until of desired consistency. Serve immediately or freeze.
Place potatoes in 3-quart pan; cover with water. Boil; cook covered for 20 minutes. Drain, cool and cut into 1/4-inch thick slices. In greased shallow 2-quart casserole, arrange 1/2 potatoes and top with 1/2 bacon and onion. Stir milk into sour cream, spread 1/2 mixture over onion, then 1/2 cheese; season. Repeat layers. Sprinkle with crushed croutons. Drizzle with butter all over. Bake at 350° for 30 minutes.
Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add sausages and stir until coated. Simmer uncovered for 20 minutes.
Sprinkle yeast over warm water in small bowl. Let stand until softened. Pour scalded milk over Crisco, sugar and salt in large bowl. Stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time, stirring well after each addition. Stir in 1 cup flour. Add softened yeast. Mix well. Stir in enough remaining flour to make soft dough.
Combine reserved pineapple juice, cranberry juice and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 9 x 13-inch pan. Chill until firm. Makes 8 servings.
Heat oven to 375°. Separate dinner rolls into 8 triangles. Place 2 triangles, one on top of the other. Press slightly. Repeat with remaining dough. Place on ungreased cookie sheet. Bake 9 to 12 minutes. In large saucepan, heat cream of chicken soup, mixed vegetables and poultry seasoning until bubbly. Fold in chunk chicken. Spoon hot mixture into a 12 x 18-inch baking dish. Place triangles on mixture. Sprinkle with parsley. Makes 4 servings.
Heat oven to 450°. Combine baking mix, 3 tablespoons Parmesan cheese, chives and oregano. Cut 1/4 cup cold margarine into 1/4-inch pieces. Add margarine pieces to baking mix and toss with fork until coated. Add milk, stirring just until dry ingredients are moistened.
Mix well and put in a greased pan. Sprinkle with confectioners sugar. Bake at 350° for 45 minutes.
Cut chicken breasts into about 1 1/2-inch squares. Combine dry ingredients in small bowl. Dip chicken pieces in melted butter, then in crumb mixture. Pat crumbs on to coat. Place on greased baking sheet and bake at 400° for 15 to 20 minutes or until lightly browned. Makes about 36.
Put drained pineapple in 2-quart casserole. Combine sugar and flour. Sprinkle over pineapple. Sprinkle on grated cheese, then crackers. Pour melted margarine over the top. Bake at 350° for 30 minutes. Serve hot.
Mix together beef, pork, cracker meal, eggs, onion, salt, pepper, 1 1/4 cup peanuts and brown sugar. Combine remaining peanuts and brown sugar. Grease 9-inch loaf pan heavily; line bottom and sides with brown sugar mixture. Fill with meat mixture. Bake at 375° for 1 1/4 hours. Turn out carefully onto platter, glazed side up. Serves 8 to 10. I spray with Pam spray before greasing.
Mix ingredients with mixer for 3 minutes. Pour into loaf pan and bake for 1 hour in a 325° oven.
Blend honey and milk together. Add flour gradually, stirring until smooth. Add eggs, corn, butter and salt; mix well.
Peel and devein shrimp. Saute minced onions, garlic and parsley in margarine until soft; do not brown. Add tomato paste. Stir well and cook for a few minutes. Add shrimp and seasonings. Cook about 20 minutes. Thicken slightly with cornstarch. Serves 8.
Melt butter, add flour until blended. Add 2 cups broth, milk and cream slowly. Cook until it thickens. Add taco seasoning mix. Add remaining 3 cups broth and chicken. Serve with sliced avocado, grated Monterey Jack cheese and tortilla chips crunched on top of individual servings.
Mix together soup, sour cream, hot pepper sauce, potatoes and onions. Spread in greased 2-quart baking dish evenly. Sprinkle with cheese. Bake at 375° for 50 minutes or until potatoes are tender.
Mix salt and flour and add milk gradually to form a smooth paste. Then add eggs and beat 2 minutes. Put in hot greased pan about 1/2-inch deep. Bake for 40 minutes at 300° or 20 minutes at 400°.
In a large bowl, combine butter or margarine, oatmeal, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed until fluffy. Stir in 1 cup of chocolate chips. Spread batter in an 8-inch square micro-safe pan. Cover with wax paper; microwave on High 4 minutes. Rotate 1/4 turn; microwave on High 4 to 5 minutes or until top appears dry and bottom is an even color. Sprinkle remaining chips over top of warm cake. Let stand 10 minutes and spread evenly over cake.
Cut vegetables, cover with water in a large pot. Add onion soup mix, bouillon, or other condiments. No salt. Boil 10 minutes. Cover and simmer until vegetables are done. Eat anytime you feel hungry, as often and as much as you like.
Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in oven at 350°, until meat is tender. If liquid gets too low, add water. About 1 hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2 to 3 tablespoons flour.
Put in a Dutch oven and cover. Sprinkle tapioca over vegetables. Bake at 250° for 5 hours. Do not uncover until done.
Boil water and bouillon. Cut broccoli into bite size pieces. Add to water. Melt butter in a pan. Add flour; stir in bouillon water. Stir until thick and smooth. Add Cheez Whiz; stir until melted. Never let boil after you add the flour mixture, or it may curdle.
Mix sugar and water. Bring to boil. Cool. Add remaining ingredients (except ginger ale). Chill well. Add ginger ale just before serving. Add mint or pieces of candy to glass.
Mix graham cracker crumbs, 1/4 cup sugar and butter until well blended. Press onto bottom of 13 x 9-inch baking pan. Beat cream cheese, 1/4 cup sugar and 1/4 cup milk until blended. Spread over crust. Pour 2 3/4 c. milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight before cutting.
Soak beans overnight. Remove extra fat from ham. Wash beans and put in pot with ham and veggies. Cover with water. Cook until meat falls off ham end.
Combine and mix. Pat out on floured board. Cut and put in lightly greased pan. Bake about 15 minutes at 375°. Makes 3 to 4 dozen rolls.
In 1-quart microwave-safe dish, combine beans, seasoning mix and water. Mix. Cover with waxed paper and microwave on Medium 7 to 10 minutes, stirring twice. Top with cheese and onion before serving. Yields 4 servings.
Melt chocolate in microwave on Low, or in double boiler. Add peanut butter, Rice Krispies and marshmallows. Drop by teaspoonfuls in muffin cups (half full). Refrigerate. Very good snack.
Cream butter and sugar. Beat eggs and add to butter mixture. Mix in vanilla and lemon extracts. Mix nutmeg with flour. Alternately add flour and milk. Cover and refrigerate until thoroughly chilled. Roll out on a floured board about 1/4 of dough at a time, about 1/4-inch thick. Cut and bake at 350° for 8 to 10 minutes or until golden brown.
Combine all. Pour into a large (13 x 8 1/2) greased and floured cookie sheet. Bake at 350° for 20 to 25 minutes.
Cream butter, sugar and salt. Stir in egg yolk and vanilla. Gradually add flour, mixing with fingers. Add chopped pecans if desired. Spread mixture evenly in greased 9 x 13-inch pan. Prick with fork to form squares. Cook in preheated oven at 375° for 20 to 25 minutes or until just golden brown. Sprinkle with sugar and cool in pan. This freezes nicely and thaws in about 30 minutes.
Combine dry cake mix, butter and 2 eggs. Spread in ungreased 13 x 9 x 2-inch pan. Combine cream cheese, 2 eggs and frosting. Reserve 1/3 of this mix. Add chips to remaining cream cheese mixture and spread over cake batter. Bake at 350° for 30 to 35 minutes. Remove from oven; cool. Spread refrigerated (reserved) cream cheese mix over top. Cut into bars.
Cook noodles as directed; rinse and drain. Brown beef in butter. Add salt, garlic salt, pepper and tomato sauce. Simmer 5 minutes. Mix noodles, cottage cheese, sour cream and onions. Alternate layer of noodles, mixture and meat in greased 2-quart casserole, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350° for 20 minutes or until cheese has melted or browned. Makes 8 servings.
Melt shortening in large saucepan over low heat. Add remaining ingredients. Simmer 30 to 40 minutes, turning two or three times. Serves 8 to 10.
Arrange peppers in jars. In a pot, bring to boil vinegar, water and salt. Pour over peppers; seal.
Combine all ingredients and place in greased casserole. Bake at 350° for 25 to 30 minutes or until knife inserted comes out clean.
You will need a sifter, a large bowl, a rubber spatula and 3 pans.
Heat oven to 350°. Melt chocolate and shortening together in small saucepan over low heat. Pour over sugar, eggs and vanilla in mixing bowl. Once mixed, stir in remaining ingredients. Spread batter in greased 13 x 9 x 2-inch pan. Bake 30 minutes or until brownies pull away from sides of pan. Do not overbake. Cool. Cut in squares. Makes 32 small bars.
Saute first 3 ingredients. In casserole dish spread onion mixture, top with rice and broccoli; add milk, then cheese. Bake, uncovered, at 350° for 40 minutes.
Layer beef, onion, potatoes, carrots and celery in roaster or crock-pot. Mix soup with one can of water and tapioca, salt and pepper to taste. Pour over all. Add bay leaf if desired. Bake covered at 250° for 5 hours.
Mix flour, baking powder, salt and shortening together well, then add hot water. Mix and roll out as desired.
Beat egg whites. Add other ingredients. Put in greased pie pan. Bake 1 hour at 325°.
Mix jello, sugar and water and boil 1 minute. Set aside until cool. Add 1 cup cottage cheese, 1 cup miniature marshmallows and 1 cup pineapple. Let jell. Add Cool Whip. Stir well.
Mix dry ingredients in a large bowl. Mix in eggs and oil. Add carrots, nuts and raisins. Pour into greased Bundt pan. Bake at 350° for 50 to 60 minutes.
Fry pork chops until they are brown on both sides. Take out of skillet. Cut onion into little slices and lay on bottom of 9 x 12 inch pan. Slice potatoes and place on top of onions. Then place pork chops on top of potatoes. Pour both cans of mushroom soup on top of the pork chops. Spread evenly. Cover with aluminum foil. Cook in oven at 375 degrees for 1 hour. Take out. Let stand for 10 minutes. Serve.
Mix all ingredients together. Place in a air tight container. Use 2 to 3 tablespoons to a coffee mug of hot water.