HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, melt vanilla-flavored candy coating over low heat, stirring constantly. In a very large bowl, combine popped popcorn, candy-coated chocolate or peanut butter-flavored pieces and raisins. Pour warm, melted coating over popcorn mixture, tossing to coat. Spread onto a greased cookie sheet. Cool thoroughly. Break apart.
Mix everything together except butter. Pour into greased loaf size pan. Add cracker or bread crumbs to top and dot with butter. Bake at 350° for 30 minutes.
Preheat oven to 325°. Melt shortening and chocolate. Add sugar and blend. Add eggs, one at a time. Beat well!! Add flour and salt. Add nuts and vanilla. Bake in a greased pan 30 minutes.
Combine first 3 ingredients in a large bowl. Gradually knead enough powdered sugar into mixture until consistency is stiff. Divide mixture into 8 (6-inch) logs. Wrap each log and freeze for 1 hour. Combine caramels and milk in saucepan; cook over medium heat, stirring often, until mixture is smooth. Dip logs into caramel mixture and roll in pecans. Wrap in plastic wrap. Store in refrigerator or freezer up to 1 month. Cut into 1/4-inch slices to serve.
Cream oil and sugar. Add eggs. Blend. Mix pumpkin, water and flour. Add vanilla. Add to mixture. Mix and add soda, salt, baking powder, spices and nuts. Bake in loaf pans. Bake at 350° for 75 minutes or small loaves 20 to 25 minutes.
Cut off tops of green peppers and clean inside. Mix rice, tomato sauce, ground beef, salt and pepper and Accent. Fill peppers with mixture. Put in large pot. Pour can of tomatoes and 1 can of water over peppers. Cook over medium heat for 1 hour.
Cook meat with onions until done. Mix sauce and meat and drop in cut up biscuits and mix well. Add cheese. Pour into 9 x 13-inch greased pan. Put pepperoni on top; sprinkle the Mozzarella cheese on top. Bake for 30 minutes at 350°.
Combine macaroni and vegetables. Mix mayonnaise, vinegar, sugar and salt. Pour over salad and mix well. Chill before serving.
Blend the avocados, lemon juice, salt and pepper. Set aside. Mix the mayonnaise, sour	cream and taco mix. Layer bean dip on bottom of pan; continue to layer avocado mix, sour cream mixture, onions, tomatoes, olives and Cheddar cheese. Chill and serve. Serve with nacho chips, optional.
Grease bottoms of 2 (8 x 4 x 2-inch) loaf pans. Combine all ingredients, except chocolate chips and walnuts. Blend well on medium speed. Stir in chocolate chips and walnuts. Pour into pans. Bake in center of oven for 60 minutes at 350°.
Put the lima beans in a large pot with about 2 quarts of water and some salt. Bring the water to a boil, then reduce the heat and simmer the beans until they are tender, but don't let them get mushy. Drain them and save the broth to use in a soup, it's delicious.
Saute shrimp and onion in butter for 8 minutes. Add mushrooms; cook 5 minutes. Sprinkle in flour, salt and pepper. Stir in sour cream; cook gently for 10 minutes. Serve over rice.
Cut tofu into 1-inch cubes. In wok or skillet, bring soy sauce, garlic, ginger and wine to a boil. Add tofu cubes, cover and simmer for 5 to 10 minutes. Remove tofu and remaining broth from wok or skillet. Heat oil in wok and stir-fry vegetables over medium heat for 3 to 5 minutes. Add remaining broth, tofu and cashews or almonds. Heat and serve.
Mix ground beef, bell pepper, celery, onion, salt and pepper. Then add cracker crumbs. Mix milk, eggs and 1 can tomato sauce in a bowl and then pour into the meat mixture. Take half grated cheese and mix with meat. Form loaf with meat mixture. Pour remaining can of tomato sauce on top of loaf when the loaf is well done. Sprinkle remaining grated cheese on top of loaf. Remove from oven when cheese is melted.
Bake shell. Heat milk and margarine to boiling. Combine brown sugar, flour, egg yolks and vanilla. Mix with small amount of warm milk. Continue to cook over medium heat, stirring constantly until thick. Pour in shell. Mix egg whites with sugar, 1/2 teaspoon cream of tartar and salt to make meringue.
Preheat oven to 400°. In a large nonstick skillet, brown the beef over medium heat and drain well. Add the onion, bell pepper and garlic and cook, stirring, 5 minutes. Dissolve the cornstarch in the water and add to the skillet along with the tomato paste and all the seasonings. Cover and simmer 10 minutes. Sprinkle half of the Parmesan cheese over the bottom of the pie shell. Cover with half of the meat mixture, then half of the Mozzarella. Layer with the remaining meat and the Parmesan cheese. Bake on a cookie sheet for 15 minutes. Sprinkle with the Mozzarella and return to oven until the cheese melts, about 5 more minutes. Makes 6 servings. Fat, 16 g.
Heat oven to 450°. In a small bowl, combine chicken and barbecue sauce; mix well. Place bread shell on ungreased pizza pan. Spread chicken mixture over shell. Arrange tomatoes over chicken. Sprinkle with cheese and dried basil. Bake at 450° for 10 minutes or until cheese is melted and bread shell is browned. If you would like, sprinkle with cilantro.
Reserve a few pieces of olives and celery for garnishing the top of casserole. Brown turkey or ground beef and celery in nonstick skillet. Do not drain grease. Pour in taco seasoning, olives and mushrooms. Heat until seasoning is dissolved.
Boil carrots until crisp-tender in salted water. Place cooked carrots, peppers and onion, in layers and cover with sauce, which is made by blending well the remaining ingredients.
Stir the margarine and sugar over medium-high heat until full boil is reached; boil 1 minute. Remove from heat. Add the oats, coconut and vanilla chips. Also add the vanilla and food coloring as desired. Quickly drop by spoonfuls onto waxed paper to cool. Makes 4 to 5 dozen.
Dice tomatoes, onions and jalapenos. Mix together. Pick the cilantro leaves from stems. Chop leaves. Use about 1/4 cup cilantro. Mix all together. Squeeze juice from lime. Add salt, to taste. Refrigerate for a few hours before eating.
Cook sugar, milk, butter, and salt until ball is formed. Then beat in dates and nuts. Pour onto sheet of wax paper. Roll into log form. May need to use towel to protect hands from heat. Slice after cooled.
Mix all ingredients, except cheese and chips. Lightly pile in casserole dish. Sprinkle with cheese and chips. Cook at 400° about 25 minutes. If you add more chicken, add more celery.
Mix together Oreos and cream cheese until you have a large ball. Make tiny balls (dime size). Cool in refrigerator. Dip into melted almond bark and sprinkle with festive sprinkles before balls dry.
Mix all ingredients together. This needs to sit in refrigerator for at least 3 hours (preferably overnight). Take a 2 pound round loaf of pumpernickel bread and hull out the center of the loaf. Cut this center portion of the loaf into bite size cubes and place around the loaf. Now fill the loaf with the dill dip. Use bread cubes to dip. I usually buy an extra 1 pound loaf to cube ahead of time and place in a Ziploc bag. This will serve a large crowd. Garnish with a sprig of fresh dill.
Mix salmon. Add egg, cracker crumbs, salt, pepper and onion. Make into patties and fry slowly until brown. Use only enough grease to keep from sticking.
Mix melted butter, oil, and sugar. Beat eggs and add to mixture. Add vanilla. Then fold in flour. Mix well.
Mix together and bake in 9 x 13-inch pan for 20 to 30 minutes at 400°.
Saute sausage or bacon; drain well. Crumble sausage or bacon. Beat eggs with milk, salt and mustard. Place bread cubes in the bottom of a lightly greased 9 x 13-inch dish, then sausage or bacon, then cheese. Pour egg mixture over all; refrigerate overnight. Bake at 350° for 45 minutes, uncovered.
Mix the first 4 ingredients and pour over the wings. Bake at 350° for 45 minutes to 1 hour.
Combine sugar, butter and milk and cook, stirring only until sugar is dissolved and a little dropped in cold water forms a soft ball (238°). Remove from heat; cool to lukewarm, then beat until mixture begins to hold its shape. Stir in walnuts and turn into greased pan about 3/4-inch thick. Cut into squares when firm.
Defrost hash browns. Melt 1 stick of butter. Mix together hash browns, butter, soup, sour cream and cheese. Spread evenly in 9 x 12-inch casserole dish. Melt 1/2 stick of butter. Add to the cornflakes and stir until cornflakes are coated with butter. Top potatoes with cornflakes. Bake at 375° for about 40 to 45 minutes. These can be made the night before and kept in the refrigerator.
Fry bacon crisp; save grease. Crumble bacon. Pour drippings in bottom of pot. Place layers of potatoes, onion and fish. Spread bacon unevenly over layers. Add salt and pepper. Place layers in this order until you've used them. Pour 2 cans of tomato juice over ingredients. Add water. Cook over medium heat for 3 to 3 1/2 hours. The last hour, lower heat. The last 10 minutes of cooking, break eggs, one at a time, in top of stew pot. At no time stir this stew.
Toss scallops in mixture. Broil 2 1/2 to 4 minutes. This can also be microwaved.
Combine margarine, sugar, cocoa and milk in large saucepan over medium heat. Bring to a rolling boil. Boil 2 minutes. Remove from heat. Add peanut butter and vanilla. Stir until well melted. Add uncooked oatmeal and stir, mixing well. Drop from teaspoon on waxed paper. Let cool. Enjoy!
Spread pineapple in small ungreased cake pan; spread pie filling over pineapple. Sprinkle cake mix over cherry filling. Sprinkle oats and pecans over cake mix. Pour butter evenly over top. Bake at 325° for 1 hour.
Mix all ingredients and bake at 350° for 35 to 45 minutes or until done.
Mix. Roll 1/4 inch thick. Cut with cookie cutter. Let raise 20 minutes. Butter and shape; let rise again. Bake at 350° for 25 minutes.
Preheat oven to 350°. Lightly spray a cookie sheet with vegetable oil spray. In a large mixing bowl, cream the margarine with the sugar. Add egg and vanilla; beat. Add flour and mix well. Mix in nuts. Drop by teaspoonfuls on prepared cookie sheet. Bake 12 minutes or until lightly browned. Remove from oven and allow to cool on a rack. This recipe has 4 grams of fat and 3 milligrams of sodium.
Bring the brown sugar, Spry and butter to a boil. Remove from stove. Add the milk. Bring to a boil and boil exactly 3 minutes. Remove from stove and add the 10x sugar. Mix with beaters until smooth. Put on cake.
Cream oleo and Crisco together. Add sugar, one cup at a time, beating after each addition. Add eggs, one at a time. Add other ingredients and bake in tube or Bundt pan at 350° for 1 1/2 hours.
Brown flour in margarine. Add onions, smoked sausage and garlic. Saute until onions soften. Add chicken. Cover and let steam, but stir often. Add water, bay leaf, salt and pepper. Let cook until chicken is done. Turn off burner and add one pinch file.
Preheat oven to 350°. Shake flour in cooking bag (14 x 20-inch). Place in a 13 x 9 x 2-inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings. Place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie. Cut slits on top. Bake until chicken is tender, about 1 hour.
In covered saucepan, cook carrots, onion and celery in butter over low heat until tender. Stir in flour. Add broth and salt. Cook and stir until thickened and bubbly. Stir in milk and cheese and cook until cheese melts and soup is heated through. Do not boil. Makes 4 to 6 servings.
Cook shrimp; set aside. In large skillet, saute onions and garlic in oil for 5 minutes. Add tomatoes, pepper, sugar and broth; reduce heat and simmer 15 minutes. Add basil and pepper; cook 5 minutes. Combine cornstarch with 2 tablespoons water; stir into sauce and cook until thick. Add shrimp, parsley and green onion. Serve over rice or pasta. Serves 4.
Hollow out one loaf of bread and cut the second loaf into squares. Mix the remaining ingredients together. Place mixture into hollowed loaf. Refrigerate 4 hours before serving. Dip bread squares into mixture.
Cook first four ingredients to a boil for 1 minute and set aside. Mix pudding and 3 cups milk; fold in Cool Whip. In a 13 x 9 x 2-inch pan, layer graham crackers. Pour one half of the custard, then line another layer of graham crackers. Top with the last of the custard and a third layer of crackers. Cover this with the icing that was made from the first four ingredients. (Takes almost a box of graham crackers.)
Saute both rices in the 1/4 cup oleo until slightly brown. Chop and saute in 1/4 cup olive oil the onion, green onions and bell pepper. Add sauteed greens to browned rice. Add the chicken broth, olives, olive juice, sliced water chestnuts and mushrooms to the rice mixture. Mix all together and bake, covered with foil, at 350° for 30 minutes or until done. Use a 9 x 13-inch pan or a 3-quart oblong Pyrex baking dish.
Place a layer of bread, then a layer of chicken. Alternate layers. Beat eggs, milk and broth. Add salt and pepper. Pour over mixture. Bake at 350° for 45 minutes.
Mix the sugar and pineapple juice in bowl and cut bananas first, then other fruit; add. Refrigerate until chilled. Serve in fruit cups or on lettuce leaves. Top with teaspoon of mayonnaise.
Mix altogether and pour into 9-inch unbaked pie crust. Bake at 325° for about 45 minutes or until set.
Cream butter with half the sugar. Add beaten eggs gradually and lemon rind. Add flour, salt and baking powder alternately with milk. Line a pie plate with pastry. Put peaches into it with remaining sugar, then spread batter over all and bake at 375° for 20 minutes; then 350° for 20 minutes. Canned peaches can be used.
Mix together and simmer for 30 minutes. Makes a delicious holiday drink, "here we go a wassailing."
Mix container of Cool Whip with crushed pineapple and box of vanilla pudding. Add colored marshmallows, maraschino cherries cut up in small pieces. Sprinkle nuts on top. Use whatever amount desired of last three ingredients.
In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel. Turn onto a floured surface. Divide dough in half. Shape each portion into a ball and pat into a 6 inch circle. Cut each circle into six wedges. Place on a lightly greased baking sheet and brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown.
Mix ketchup and Coke in skillet. Heat until ketchup is dissolved. Add chicken and cover. Cook over low to medium heat until chicken is done, 20 to 25 minutes.
Cook broccoli in salted water until crisp (4 to 5 minutes). Drain well and cool. Combine remaining ingredients with broccoli, stirring gently. Chill, covered, at least 3 hours. Serve with sliced eggs and chopped olives as garnish.
Dissolve jello in the boiling water. Add the 1 cup mayonnaise and mix together thoroughly. Add remaining ingredients and place in a salad mold. Let stand in refrigerator until use. Serves 8.
Brown hamburger and onion; add rest of ingredients. Cover and simmer at least one hour.
Spray a medium baking dish with Pam. Place bite size pieces of chicken in bottom of dish. Mix soup and 1 1/2 cups of broth from cooked chicken; pour over chicken. Make a batter of 1 stick margarine (melted), 1 cup flour, 1 cup buttermilk and black pepper; pour over top of chicken. Bake at 425° until golden brown.
Saute onion in margarine. Add cream cheese, stir over low heat until cream cheese is melted. Dissolve bouillon in boiling water, add to cream cheese mixture. Heat thoroughly. Yields six (1/2-cup) servings.
Mix sugar and cornstarch together well. Add vinegar, cloves, catsup, oil, salt, vanilla and beet juice. Mix well and cook until thick. Add beets and heat thoroughly.
Cook vegetables until almost tender. Put in buttered casserole dish. Cut cheese in chunks and mix with vegetables. Melt butter and add crushed Ritz crackers. Sprinkle on top of vegetables. Bake at 350° for 15 to 20 minutes until cheese is bubbly.
Cut crusts and butter the bread. Place 8 slices, butter side down, in large flat pan. Cover the bread with filling. Cover filling with cheese. Place remaining 8 slices of bread on top of cheese, butter side up. Beat together remaining ingredients and pour over sandwiches. Place in refrigerator overnight. Bake at 350° for 55 to 60 minutes. Top with hot undiluted mushroom soup when serving. Serves 8.
Mix all ingredients together. Put in ungreased baking pan. Sprinkle cornflake crumbs on top; drizzle with melted butter. Bake at 350° for 1 hour.
Grease and flour 2 loaf pans. Mix all ingredients together. Beat 2 minutes. Pour into loaf pans. Bake 40 to 50 minutes at 350°.
Combine all ingredients except steak in saucepan. Bring to a boil, then simmer gently 5 minutes. Pound round steak. Cut into serving size pieces. Place in a roasting pan or casserole dish. Pour hot sauce over meat. Cover tightly and bake at 350° for 1 1/2 to 2 hours.
Turn blender to liquify until everything is well blended. Boil 4 1/2 cups water. Add 3 large packages lemon jello. When blended, add part to blender. Liquify. Pour extra jello and contents in blender into large pan where first vegetables and shrimp are. Mix very well. Chill overnight. Serve with dab of salad dressing and crackers.
Combine all vegetables. Toss lightly. (Best served with "Darlene's Delight" salad oil dressing!)
Cook hamburger in skillet until lightly brown. Add taco seasoning with small amount of water. Simmer until water is gone; stir occasionally. Take up into bowl. Chop or shred onion, tomatoes and lettuce; place in separate small bowls. May also serve with sour cream and taco sauce.
Soak the bulgur in lemon juice for 1/2 an hour. Chop all the first 4 ingredients very fine. Mix all together. Add olive oil, salt and pepper to taste. Serve with romaine lettuce!
Peel and cube potatoes (enough to fill approximately a 2-quart casserole dish). Partially boil potatoes and drain. Let cool.
Mix all ingredients together and heat over a double boiler or in the microwave until all the cheese is melted and mixture is hot (not boiling). Pour into a chafing dish and serve hot with crackers. A great dish for parties!
Mix pistachio pudding and pineapple; add Cool Whip, cherries and marshmallows. Put in freezer to firm. Take out a little while before serving.
Slice margarine in several pieces and place on bottom of large casserole dish. Sprinkle 1/2 of stuffing over margarine.
Mix peanuts, sugar, salt and syrup in 2-quart microwave-safe bowl. Microwave on High for 4 minutes; remove and stir. Cook 4 minutes; stir. Add butter and vanilla; blend well. Cook 2 more minutes. Mixture should be dark brown. Add soda; stir until light and foamy. Pour onto a greased cookie sheet and spread. Let cool; break apart and eat.
Cut squash in half lengthwise. Place cut side down in dish in microwave. Microwave on High, covered, 2 to 3 minutes or cook in boiling water 3 to 4 minutes. Scoop out pulp, leaving a quarter-inch shell; set aside. Cook onion in hot oil until tender. Add chopped zucchini and cook 1 minute. Stir in flour, basil and pepper. Cook and stir one more minute. Gradually add zucchini to egg, stir in Parmesan. Spoon mixture into shells. Bake in square baking dish, uncovered, at 350° for 25 to 30 minutes or until brown. Makes 4 servings.
In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well. Pour into tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, top with whipped topping. This is a great tasting super easy low fat/calorie dessert.
Blend a little White Sauce with the curry powder. Stir curry powder mixture, parsley and egg into remaining White Sauce. Good on spinach, broccoli and asparagus. Yield: 1 1/4 cups.
Heat oven to 350°. Grease 8 x 8 x 2-inch pan. Combine butter and milk in saucepan. Place on low heat until butter melts. Remove from heat. Stir in sugar; add egg. Stir until blended. Combine flour, baking powder and salt. Stir into sugar mixture. Stir in vanilla and nuts. Spread into pan. Bake at 350° for 27 to 30 minutes or until pick inserted comes out clean. Cool in pan. Cut in squares.
Wipe konbu with dry cloth lightly. Do not wipe off the white powdery substance on the surface which is one element that provides a unique savory flavor.
Coat beef with flour and salt. In large heavy sauce pan or skillet, brown beef in oil. Stir in water, sauce and seasoning. Simmer 1 1/2 hours. Add vegetables and simmer until tender, about 45 minutes. Serves 6.
In a bowl, stir together all ingredients until thoroughly combined. Fill greased muffin cups half full. Bake at 375° for 18-20 minutes or until lightly browned.
Spray Pam in an ovenproof frying pan. Heat pan until it is medium-hot. Brown pork chops on both sides and remove from pan. Melt margarine in pan. Brown rice over medium-low heat, stirring to prevent burning. When brown, take off heat. Return pork chops. Add soup and 1/2 can of water. Cover with lid and bake at 350° in oven for 45 minutes to an hour. When rice has absorbed the soup, it is done.
Cream butter and sugars. Add eggs and flavoring. Mix flour, soda and salt; add to batter. Mix well and drop by teaspoon on cookie sheet. Bake at 350° for 10 minutes.
Mash avocados and then add all other ingredients. Place plastic wrap directly on food and let stand at room temperature for 1 hour. Stir well and serve with chips.
In a large bowl, mix first 5 ingredients until well blended. Stir in pecans and pour in an unbaked pie shell. Bake in oven at 350° for 50 to 55 minutes.
Layer in casserole dish - beans, hamburger meat (cooked with onions), cheese, and cornbread mix (Mix cornbread pkg. according to instructions and add corn). Bake for 45 minutes or until done at 350 degrees.
Mix apple, cinnamon, and sugar on bottom of 8 x 8 dish. Mix rest of ingredients to crumble stage. Crumble over apple. Bake 30 minutes at 400° or until apples are tender, and top is brown.
Crush crackers in baking dish; add melted margarine to crackers to make the crust on bottom of dish. Slice onions and saute in frying pan with margarine until white or soft. Pour onions into dish. Mix eggs in milk; pour over onions. Top with grated cheese. Bake at 350° for 30 minutes.
Cook whole chicken. Boil until falls easily off the bone. Let cool. Pull chicken meat off bones and place in bowl. Prepare lettuce for salad. Cut up grapes into lettuce. Place cooled chicken into lettuce and grape bowl. Mix in mayonnaise to taste. Season with black pepper. Place in refrigerator and eat when chilled. Easy and refreshing!
Mix all of the above thoroughly. drop well apart with 2 inch ice cream scoop on greased cookie sheet. Bake at 350 degrees until brown; remove while centers are still chewy.
Combine cocoa and 1/2 cup sugar; set aside. Beat 1 cup sugar with 1/2 cup butter; add eggs and vanilla. Alternate dry ingredients with sour cream. Spread 1/2 of batter in 9-inch tube pan. Sprinkle with half of cocoa mixture; repeat. Sprinkle crumb topping over batter. Bake 50 to 55 minutes at 350°.
Grease 9-inch pie plate or 9 x 9-inch baking dish. Mix all ingredients together in large bowl until lightly coated with batter. Pour into greased pan and bake until golden brown at 350° for 35 to 40 minutes. Serve warm or cold.
Blend flour, shortening and salt. Beat egg and add water and egg to flour mixture. Knead and roll out very thin. Cut into squares and drop in chicken broth.
Drain green beans, pimentos, peas and corn. Dice pepper, onion and celery. Mix and cook the remaining ingredients. Pour the ingredients over the drained and diced vegetables. Best if left to set overnight in the refrigerator.
Heat oven to 475°. Dissolve yeast in hot water. Stir in warm water and brown sugar. Slowly add flour. Stir until smooth and dough doesn't stick to sides of bowl. Knead dough on lightly floured surface. (Put flour on your hands.)
Melt 1 stick margarine; mix with graham cracker crumbs and spread mixture in bottom of an oblong 9 x 13-inch pan for crust. Slice bananas over crust. Whip 2 sticks margarine, confectioners sugar and eggs for 15 minutes. This makes sauce. Pour over bananas. Drain the pineapple and spread over sauce. Spread Cool Whip over pineapple. Sprinkle with nuts and cherries.