HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 1 teaspoon of peanut butter on one slice of bread. Put some of the marshmallows evenly on top of the peanut butter. Do the same to the other slice of bread. Put both slices in toaster oven for about a minute or until light golden brown (or on a pan in oven; broil for a few seconds). Makes 2 slices.
Mix first 6 ingredients together; add chicken. Let marinate for 2 hours. Bake at 350° for 45 minutes.
Brown meat in oil, add water and vegetables; cook until tender. Then add sauce. Serve over cooked rice.
Heat oven to 375. Lightly grease pan. Put flour in medium bowl. Add beer and stir with rubber spatula. Bake for 50-55 minutes. Cool and serve.
Cook noodles and mix with corn and spaghetti sauce. Pour into casserole dish and top with lots of grated Cheddar cheese. It is even better if cheese is placed in spaghetti mixture. Heat until bubbly. Freezes well.
Mix in saucepan and bring to boil. Boil for 1 minute.
Cream all ingredients well, adding pecans last. Drop from teaspoon onto ungreased cookie sheet. Bake 20 minutes in 300° oven. Cool. Top with Cream Cheese Icing.
Mix all ingredients together with 1/2 can of the soup to moisten mixture. Pour other 1/2 can of tomato soup over meat loaf before baking. Bake about 45 minutes at 375°.
Grease bottom of casserole dish with butter. Mix pineapple, sugar, flour and Cheddar cheese together. Pour into casserole dish; top with crushed Ritz crackers. Melt butter and drizzle butter over Ritz crackers. Bake in a 350° oven for 20 minutes.
Mix well and keep in covered container. Use 2 good teaspoons tea per cup of hot water.
Mix Dream Whip and milk. Add vanilla and sugar. Add cream cheese and peanut butter. Mix all together. Add bananas. Pour into a graham cracker crust.
Soak apricots for 30 minutes in enough warm water to cover; drain. Cut in quarters with scissors. Mix butter, sugar and egg together thoroughly. Stir in water and orange juice. Sift together flour, baking powder and salt; stir in. Add chopped nuts and apricots.
Grate the potatoes and drain off the water. Add the other ingredients, mixing well. Grease a pudding dish and heat it. Then pour in mixture and bake until brown with firm crust (about 3/4 hour) in a medium 375° oven. Makes 4 generous servings and should be served hot.
In large bowl, mix sugar, brown sugar, butter, peanut butter, egg and vanilla. Mix well. Stir in flour; spread dough over a 12-inch or 14-inch pizza pan, forming a ridge along edge. Bake at 375° for 10 minutes. Sprinkle marshmallows and chocolate chips over top of dough, then continue to bake for 5 or 8 minutes or until brown. Cool; cut into wedges. Store in an airtight container.
Mix first 6 ingredients well. Spread on tortillas, roll and refrigerate at least 2 hours. Slice and serve with salsa.
Cream together first four ingredients. Sift together flour with next four ingredients and combine all with 1 cup milk. Drop by tablespoon or teaspoon on ungreased baking sheet. Bake 7 minutes at 400°. Fill cookies with Devil Dog Filling and top with confectioners sugar. Sure to be a hit.
In large kettle, brown sausage over medium heat. Add 2 cans tomatoes, sliced potatoes, celery, celery leaves, water, beef bouillon cubes, bay leaf, salt, thyme, pepper, oregano, basil and lemon juice. Bring to a boil; reduce heat and simmer, uncovered, 40 minutes or until potatoes are tender.
Sift together dry ingredients. Combine egg, milk and oil. Add to dry ingredients, stirring until moistened. Cook in hot skillet until brown.
In bottom of jar, put 1 grape leaf (you may have to fold it up), dill seed, garlic bud and hot pepper. Put pickles in jar and fill with vinegar solution and seal.
Cook spaghetti according to package directions. Drain (should have about 3 cups of spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 9-inch pie plate. Spread cottage cheese over bottom of crust. Cook meat until brown. Drain. Stir in spaghetti sauce. Heat.
Brown ground beef and drain. Add onion, corn and soup. Bake at 350° for 20 minutes or until good and hot.
Put into a 3-quart saucepan the Pet milk, miniature marshmallows and orange juice. Stir over medium heat until marshmallows melt. Take off heat. Stir in dates, raisins, walnuts, mixed candied fruit and candied cherries. Stir in well a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a 5 to 6-cup ring mold or loaf pan lined with wax paper. Cover tightly. Chill 2 days. Makes 3 pounds.
Boil the sugar and corn syrup. Add peanut butter. Add corn flakes and stir until well blended. Pour into a 9 x 13-inch buttered pan. Top with chocolate chips. Put in oven for 5 minutes at 350°. Spread chocolate and let set. Delicious!
In a mixing bowl, beat cheeses, onion and Worcestershire sauce until well mixed. Shape into a ball and roll in parsley. Chill. Serve with crackers. Yield: 1 (4-inch) cheese ball.
Grease a 9-inch square cake pan. Combine apples, cinnamon and nutmeg in pan. Sprinkle cake mix over apples. Pour melted butter evenly over dry mixture. Bake at 350° for 55 to 60 minutes. Serve with sauce.
Cream the peanut butter, cream cheese and sugar. Gradually add milk, then add Cool Whip. Mix well. Pour into shells and freeze one day before serving. Drizzle with chocolate syrup. Pies must be kept frozen.
For dressing mix together the olive oil, sugar, catsup, paprika, steak sauce, onion and vinegar and chill.
Beat together egg whites and sugar until stiff, adding sugar to egg whites slowly. Add nuts, chips, vanilla and salt. Mix lightly.
Drain pineapple well. Mix cheese, sugar and all other ingredients; pour into loaf pan. Place in freezer overnight. Take out 1 hour before serving and cut into serving pieces. Serves 10 to 12.
Cream together shortening, sugar and salt. Combine egg and milk and add to the creamed mixture. Mix in flour and baking powder. Fold in mincemeat. Pour into greased muffin pans. Bake at 375° for 20 minutes. This will make one dozen medium sized muffins.
Mix all ingredients. Split dough into portions. Color one half of the dough red. Refrigerate the dough long enough to be able to easily remove it. Break off one piece (approximately 1 tsp. of each color) and roll into 4 to 5 inch tubes. Twist the two pieces together and bend forming a cane. Sprinkle the top with the candy cane and sugar mixture. Bake at 350° for 6 to 9 minutes.
Brown chops. Add salt and pepper. Cover with carrots and potatoes. Pour soup over all. Simmer until done.
Put chocolate chips in blender and add the coffee. Blend on high for one minute. Add egg yolks and the creme de cacao and blend for one minute. In a separate bowl, beat the egg whites until stiff. Add the chocolate mixture and the egg white mixture and blend thoroughly until no streaks remain. Pour into a glass bowl and refrigerate for 8 hours or overnight.
Bring syrup and sugar just to a rolling boil and remove from heat right away. Add peanut butter and mix well. Add corn flakes and mix well. Drop by teaspoonfuls onto foil.
Place mix in large mixing bowl; make a well in center. In separate bowl combine water and egg yolk. Add all at once to mix; stir until flour is just moistened. Whip egg white to soft peak stage. Fold beaten egg white into batter. For thinner batter, add 1 or 2 tablespoons additional water. Bake on hot greased griddle. Makes sixteen 4-inch pancakes.
Blend eggs and sugar; add flour. Mix well. Add the other ingredients, mix well. Pour into two 8-inch buttered pie pans. Bake at 325° for 35 minutes or until firm.
Preheat oven to 350°. Place potatoes in a small roasting pan or iron skillet. Drizzle oil over potatoes. Sprinkle with garlic and season with salt and pepper. Bake potatoes for 45 to 50 minutes until tender and browned.
In a large skillet, combine tomatoes, green pepper, franks and basil. Heat to boiling, stirring occasionally. Stir in rice. Cover pan and remove from heat. Let stand 5 to 10 minutes, until liquid is absorbed and rice is tender. Stir with fork to fluff. Stir in Parmesan cheese. Sprinkle Mozzarella cheese over top, cover and cook over low heat 5 minutes, or until cheese melts.
Mix gelatin and water and let set slightly. Blend cream cheese into whipped cream and add to gelatin along with nuts, peppers, cherries and pineapple. Place in a mold and refrigerate 2 hours.
Place potatoes in a colander; let stand until completely thawed and excess moisture has drained off. Combine sour cream, soup and margarine; mix well. Add salt, pepper, onion and cheese; mix well. Blend in potatoes. Place mixture in a greased shallow 2-quart casserole. Mix cornflakes with melted butter and sprinkle on top. Bake uncovered in preheated oven at 350° for about 50 minutes or until golden brown and bubbly. Assemble no more than 2 hours before it goes into oven for best results. Serves 8.
In a large container, combine tea with pineapple juice, orange juice, lemon juice and grapefruit juice. Add sliced cherries and reserved cherry juice. Chill thoroughly and pour into a large jug before leaving for your picnic.
Roll dough to size of 12 x 18-inch baking sheet. Cover with cheese and other toppings (no sauce), being careful to stay away from the edges. Roll dough from short side, pinching ends when finished. Toothpicks can be used to help hold together. Bake at 325° for about 1 hour. Slice and pour warm pizza sauce over.
Mix eggs, cream and spices with a whisk. Prick pie crust. Layer cheese and bacon in shell. Pour cream over all. Bake at 350° for 45 to 50 minutes. Let stand a few minutes to set. Serve.
Rinse and drain black beans. Combine all ingredients. Microwave 10 minutes. Garnish with shredded cheese. Serve with warm tortillas.
Chop and/or grate vegetables. Then boil the brine (sugar, water and vinegar) 5 minutes. Cool before pouring over chopped and grated vegetables. This keeps a month in refrigerator.
Brown and drain meat; add onion. Add remaining ingredients and heat over medium heat for about an hour.
Mix first 6 ingredients. Spread on rolled out bread; roll like jelly rolls. Let rise for 1 1/2 hours. Bake at 325° on greased cookie sheet for 45 minutes to 1 hour.
Cook corn meal in water on top of stove until combined well. Add milk, eggs and salt to corn meal mixture. Pour in greased 9-inch square pan and bake at 375° for 35 minutes.
Heat hot dogs in water. Dry thoroughly before dipping in batter. Blend all ingredients except potatoes for about 20 seconds, then beat vigorously for about 1 minute. Stir in potatoes. Heat fat or oil in deep fryer to 375°. Insert wooden skewers into one end of hot dog or hold with tongs. Dip first into cornmeal mixture, then into the hot oil. Cook about 1 minute or until batter is lightly browned.
Place chicken breast skin side up in ungreased square 9 x 9 x 2-inch baking pan; cover tightly. Bake in a 350° oven until done, about 1 hour. Prepare with Italian dressing. Toss with greens, tomatoes, onion and olives; arrange in radicchio cups. Arrange chicken, salami and cheese on greens mixture. Garnish with anchovies. Serve with breadsticks, if desired.
Melt margarine in 9 x 13-inch pan. Add peaches with juice and sprinkle with spices; set aside. Mix flour, sugar, baking powder, vanilla, salt and milk. Pour over peaches and sprinkle with brown sugar. Bake at 325° for 45 minutes or until brown.
Dip chicken breast halves into beaten egg whites and coat with bread crumbs. Heat 1 teaspoon oil in frying pan on medium heat. Add half the chicken and brown lightly on both sides. Remove from pan and place in baking dish. Repeat with remaining oil and chicken. Top with slices of Mozzarella cheese. Dissolve cornstarch in 3 tablespoons evaporated milk. Heat remaining milk, Parmesan cheese, parsley and pepper in saucepan. Add cornstarch mixture and cook until sauce thickens. Pour over chicken and bake at 350° for 25 minutes. Serve immediately. (May be prepared ahead and refrigerated for a day or two before baking, if necessary, then bake 30 minutes.) Makes 6 servings.
Mix cooked meat and sauce; set aside. Pour a small amount of meat sauce on bottom of a 9 x 13-inch pan. Line pan with uncooked lasagne noodles. Top with small amount of sauce and cottage cheese. Layer noodles, sauce, Mozzarella and cottage cheese. Top all with sauce and Mozzarella cheese. Make sure noodles are covered. Bake at 350° for 1 1/2 hours or until noodles are fork-tender. Watch that cheese on top doesn't get too brown.
Dissolve unflavored gelatin in one cup of cold water and set aside. In saucepan, bring 1 cup of water to a boil and add Jell-O. Bring to a boil and remove from heat. Add gelatin mixture. Stir and add 1/2 cup cold water. Pour into a lightly greased pan and set in the refrigerator until solid (about 2 hours). Cut into squares. Great for lunches.
Mix dry ingredients together, then add other ingredients. Bake in greased Bundt or tube pan 1 hour at 350°. Ice with following.
Preheat oven to 250°. Break pretzels and place single layered on cookie sheet. Melt butter in saucepan and mix in dry onion soup mix. Spoon mixture over pretzels. Place in oven and bake slow for 45 minutes. Turn pretzels halfway through.
Brown meat in large skillet; drain. Add onion and green pepper. Cook 5 minutes. Add remaining ingredients. Cover and simmer for 1 hour. Serve on buns.
Dissolve yeast in lukewarm milk. Mix together flour, salt and sugar in separate bowl. Slowly add milk and yeast. Knead by hand or with mixer with bread hook. Let dough rise 1 1/2 to 2 hours in a slightly warm room. Once dough is kneaded, split dough into 4 even parts.
Blend molasses, brown sugar, canola oil, cinnamon, cloves, nutmeg and ginger. Stir in boiling water. Mix in unsifted flour. Dissolve baking soda in 2 teaspoons hot water; add to batter. Pour into greased 8 x 8 x 2-inch cake pan. Bake at 350° for 30 minutes.
Melt margarine in skillet. Add onion and saute until clear. Add broccoli and stir well. Add soup. Stir and simmer. Add mushrooms and simmer all several minutes. Add Cheez Whiz and stir until melted. Add rice and diced chicken. Place all in buttered casserole. Bake 35 to 40 minutes at 350°. May want to save some of chicken broth if it becomes too dry as it's baking.
Add sugar, jello and hot water. Add 1 quart cold water. Add ginger ale just before serving.
Beat frosting mix (dry), corn syrup, vanilla and boiling water in small bowl on low speed until blended. Beat on high speed about 5 minutes or until stiff peaks form. Transfer to large bowl. Gradually beat in sugar at low speed. Stir in nuts. Drop mixture by teaspoon onto waxed paper. Let stand about 4 hours or until firm. Turn candies over. Dry at least 12 hours. Store in airtight container. Makes 5 to 6 dozen candies.
Brown sausage, cook and drain. Pat with paper towel. Over low heat, melt Velveeta, grated cheese and sausage together. Add picante sauce. Microwaves well also. Pour into 13 x 9-inch pan. Let stand. When cool, cut into 1 1/2-inch squares.
Mix onion and meat into cream cheese. Roll in chopped nuts or Ritz crackers. Double for larger cheese ball.
Mix the first 3 ingredients. Mix all ingredients and put into a buttered spring pan. Bake at 350° for 1 hour; let cool for 1 hour. Refrigerate for 2 hours.
Dissolve yeast in water and sugar in large bowl. Stir in butter and egg. Add flour a little at a time. Store covered in refrigerator and use as needed.
Melt chocolate chips over hot water. Add pinch of salt to 2 egg whites beaten until foamy. Gradually beat in 1/2 cup sugar and beat until stand in soft peaks. Beat in vinegar and vanilla. Fold in coconut and nuts. Add melted chocolate. Drop by teaspoon on greased cookie sheet and bake at 350° for 10 minutes.
Combine 2 cups flour, potatoes, sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm, stir into yeast mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 16 equal pieces, form into balls. Place in greased 8 or 9-inch round pans. Cover, let rise in warm draft free place until doubled in size, about 20 to 40 minutes. Sprinkle 1 tablespoon flour on rolls. Bake in 400° oven for 20 minutes or until golden brown. Remove from pan, cool on wire rack. Yields 16 rolls.
Scald milk; set aside to cool. Beat shortening and butter until light and fluffy. Gradually add sugar; beat well. Gradually add cooled milk slowly, beating all the time. Add vanilla and beat until light and fluffy.
Combine cake mix and softened butter. Mix according to directions	on box. Pour	1/2 of batter into greased 13 x 9-inch pan. Bake	at 350° in preheated oven for 10 minutes. Melt the caramels with 1/2 cup evaporated milk. Pour over baked layer. Top with 1	cup chopped pecans and the 1 cup chocolate chips. Pour on rest of batter. Bake at 350° for 25 to 30	minutes. Does	not need a frosting, but any chocolate frosting will make it even richer.
In medium bowl, combine ground beef, egg, onion, bread crumbs and salt; mix well. Shape mixture into 1-inch balls.
Cook onion and green pepper in butter for 5 minutes. Gradually add flour and milk. Cook and stir until thick and smooth. Season with salt and pepper. Pour over potatoes in 1 1/2-quart casserole. Top with cheese. Bake, covered, at 350° for 30 minutes. May be prepared ahead and refrigerated until time to bake.
Place pork chops on the bottom of a cake pan. Mix all of your other ingredients together, pour over pork chops. Bake at 375 for 1 1/2 hours. Then eat. Yum, Yum.
Prepare meatballs. Combine first 8 ingredients and shape into about 24 meatballs. Prepare gravy mix as directed on packet using 10 inch skillet. Stir in frozen vegetables, breaking apart with fork; stir in Meatballs. Heat to boiling; reduce heat. Prepare Dumplings. 4 - 6 servings.
In Dutch oven or a large pot, brown first 4 ingredients. Add water and bring to a boil. Stir in spaghetti. Reduce heat and cook, uncovered, 10 to 15 minutes or until spaghetti is tender. Add the tomatoes and ketchup. Add salt and pepper to taste. Simmer for a while on low heat to blend the flavors. Serves 8. This is very good and may be doubled to serve larger groups.
Grease Bundt cake pan. Tear biscuits in half. Dip in butter, then brown sugar. Place in pan and bake at 350° until done.
Brown ground meat. Add taco seasoning according to directions. Layer meat, bean dip and cheese dip in ovenproof bowl or casserole dish. Warm in a 350° oven until meat is warm and cheese is melted. Remove from oven and chill slightly.
Mix crushed pretzels, butter and 4 tablespoons sugar and put in a 9 x 11-inch pan. Bake at 400° for 8 minutes. Cool. Cream together the cream cheese and 1 cup sugar; fold in whipped cream. Spread over cooled pretzel mixture. Prepare gelatin using 1 3/4 cups boiling water. Stir gelatin mixture into frozen strawberries. Pour on top of cream layer and refrigerate until firm.
Mix the first four ingredients in mixing bowl; arrange in pie shell. Blend brown sugar and flour and cut in margarine with pastry blender until crumbly. Sprinkle over apples. Bake at 400° on bottom shelf for 35 minutes.
Be careful of your selection. Do not choose too young. When once selected, give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
Heat oven to 350°. Grease an 11 x 7 x 2-inch baking dish. Blend butter or margarine, 1/2 cup sugar and egg yolks together. Work in flour. Lightly flour hands. Pat mixture into baking dish. Bake for 15 minutes. Remove from oven. Spread evenly with preserves. Beat egg whites until foamy. Gradually beat in 1/3 cup sugar. Continue beating until meringue forms stiff, glossy peaks. Fold in nuts. Spread over preserves. Return to oven. Bake for 25 minutes. Cool on rack. Serves 16.
Mix margarine, powdered sugar, vanilla and salt. Add flour and oatmeal. On an ungreased cookie sheet, drop teaspoonful in ball. Flatten. Bake 20 to 25 minutes. Cool. Dip cookies in melted chocolate and nuts. Makes 4 1/2 dozen.
In large saucepan, combine chili with beans, cheese soup and onions. Add franks; heat to boiling. Simmer mixture about 5 minutes to blend flavors. To serve, place a frank on each toasted bun. Top each with chili cheese sauce and sprinkle with crushed corn chips. Yield: 8 to 10 sandwiches.
Cook spaghetti; drain, spread out in 9 x 13-inch pan. Spread with sour cream, then Mozzarella cheese. Cook meat in skillet until color disappears. Add tomato sauce plus the package of spices found in spaghetti box and a small amount of salt. Cook 10 to 15 minutes. Pour over layered spaghetti. Top with grated Parmesan cheese found in spaghetti box. Bake at 350° for 25 to 30 minutes. Serves 8 to 10.
Soak bread pieces in milk for 5 minutes. Add butter, salt, sugar and raisins. Pour slightly beaten eggs over bread mixture. Add vanilla and mix well.
Mix together first 6 ingredients; fold in remaining ingredients. Bake at 350° for 20 minutes. This is a very delicious dip. Use with crackers or fresh vegetables. A hit at any party!
Plump raisins by steaming. Drain and chop. Roll coconut into fine pieces. Toast to a light brown in moderate oven (370°).
Slice cucumbers thin and cover with a little salt. Let stand for 1/2 hour. Drain off any liquid that has formed. Dice green onions into cucumbers.
With electric mixer, beat cream cheese until light and fluffy. Add remaining ingredients except lemon peel. Mix well. Stir in peel. Cover and chill several hours. Serve as a spread with assorted crackers and/or fruit. Makes 1 cup.
Peel and block potatoes. Boil until tender. Chop celery, pickles, onions and peppers. Add to potatoes; stir slightly. Add mayonnaise and eggs (chopped) last.
Cream butter, egg, applesauce and Sugar Twin. Mix flour, spices and sour milk, then combine with creamed mixture until well blended. Add nuts and raisins. Place by teaspoonfuls on cookie sheet. Bake at 375° for 12 to 15 minutes.
Stir together and boil until hard crack stage on medium heat. (Use a candy thermometer.) Then add red food coloring, 2 tablespoons butter, 1 teaspoon cinnamon oil (more if you like it hotter). Mix well. Pour onto buttered cookie sheet. After it hardens (about 1 hour), break up. Put in bowl or jar with powdered sugar and shake until candy is well coated.
Saute onions, butter, bell peppers, celery and green onions until wilted. Add meats, soups, salt and Worcestershire sauce. Heat to a slight boil. Add tomatoes and chilies, parsley and rice. Pour into oblong 9 x 11-inch pan. Bake, tightly covered, at 350° for 1 1/2 hours. Stir after 30 minutes.
Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches. In blender combine remaining peaches, oleo, eggs, reserved peach juice and lemon juice. Cover and blend until smooth. Stir together dry ingredients. Add egg mixture; stir until moistened. Fold in reserved peaches and nuts. Bake in a greased 8 x 4 x 2-inch loaf pan at 350° for 1 hour. Spread with peach preserves. Cool in pan at least 10 minutes.
Brown meat and onions. Drain. Stir in catsup and chili powder. Puree beans in blender, then stir them in ground chuck. Heat through. Keep warm in fondue pot or chafing dish. Layer with cheese. Serve with Fritos or Tostitos tortilla chips.
Mix salmon with first 6 ingredients. Chill several hours. Combine nuts and parsley flakes, shape into log and roll in nuts and parsley. Chill.
Have all ingredients at room temperature and beat well. Refrigerate. Keeps well. It's great for using during the holidays or for parties.
Shred cabbage about 1/4-inch thick; put in bowl. Trim ends and tops of radishes. Slice and add to cabbage. Fold in the yogurt. Taste. Add sugar and salt, if desired. Sprinkle with parsley and serve immediately. Good served with barbecued meats or fish. Makes 4 servings.