HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place first 4 ingredients in a microwave-safe dish. Do not stir! Cook on High 2 minutes. Stir. Add vanilla and chopped nuts. Stir. Pour in a square dish and chill until ready to serve.
Cut dry beef in pieces. Mix milk and flour together, then add beef, salt and pepper. Bring to boil. Cut biscuit in half and serve sauce over it.
Heat marshmallows and margarine 2 1/2 minutes in microwave on High. Add peanut butter and Rice Krispies to marshmallow mixture. Mash into 9 x 13-inch pan. Melt butterscotch and chocolate bits in microwave 2 minutes on High or until hot. Use to frost the treats by spreading on top.
Mix eggs, milk, sugar and salt in a medium size bowl. Dip bread slices individually into batter and brown in buttered skillet or on a griddle.
Sift flour with sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and shortening. Beat with electric mixer until smooth, about 1 minute (do not overbeat). Pour into greased 9 x 9 x 2-inch pan. Bake in hot oven at 425° for 20 to 25 minutes.
Soak bran flakes in boiling water and cool. Cream margarine, sugar and eggs. Sift flour, soda and salt. Add sifted ingredients to creamed mixture. Add Buds, buttermilk and water mixture. Mix well with large spoon. Makes 1 gallon. Do not stir when baking, just dip out. Will keep 7 weeks in refrigerator. Bake at 375° for 20 minutes.
Toast and butter bread. Put toast in a 9-inch cake pan. Cover toast with raisins. Blend all other ingredients together. Pour over toast and raisins. Bake at 350° for 25 to 30 minutes or until a knife stuck in the center comes out clean.
Soak cucumbers, salt and sliced onions 2 hours, covered with water. Rinse. Heat sugar, celery seed, mustard seed and vinegar to a boil. Cool. Add to cucumbers and onions. Put in freezer.
Mix all ingredients in saucepan. Over low heat simmer for about 5 minutes.
Cream margarine and sugar. Add syrup, baking powder and vanilla. Beat in eggs, one at a time. Bake in 2 (8-inch) pans at 350° for 30 to 35 minutes.
Thaw Tater Tots about 1 hour at room temperature. Preheat oven to 350°. Spray casserole dish with Pam. Melt margarine. Combine all ingredients. Mix well. Pour into casserole dish. Bake about 45 minutes or until heated all the way through and cheese is bubbling.
Mix pudding with skim milk, then add Cool Whip. Stir until smooth. Pour in pie crust. Chill 3 to 4 hours.
Pound flank steak with meat mallet until 1/2-inch thick. Sprinkle with tenderizer, garlic and green onions. Roll up, lengthwise, jelly-roll fashion. Cut roll into 8 slices and spear each slice on a skewer. Place skewers into a shallow dish. Mix sherry, soy sauce and tomato paste until smooth; pour over meat. Turn skewers and marinate at room temperature for 2 hours. Drain skewers and reserve marinade.
Mix all ingredients. Roll into balls and place on an ungreased cookie sheet. Cook on 375° to 400° until brown.
Melt butter over low heat. Add cheese until melted. Remove from heat. In a separate bowl mix sour cream, onions, salt and pepper. Add butter and cheese mixture, mix with frozen hash browns. Spread in casserole dish. slightly dot top with butter. Bake at 350 degrees for 30 minutes.
Cut in shortening. Add water, a little at a time. Roll out on floured surface. Preheat oven to 350°.
In 2-quart salad bowl, layer hot chili, lettuce, olives and tomatoes. Spoon guacamole over tomato. Top with cheese and corn chips. Serve immediately. Serves 3 to 4.
Pour Kahlua, Amaretto and cream over ice. Stir. You can also use vanilla ice cream instead of milk or cream and blend for a smooth treat. Garnish with whipped cream and chocolate shavings.
Pop the popcorn. Remove the grains that did not pop. In iron skillet, put molasses and margarine. Stir constantly for about 10 to 12 minutes after it starts boiling. Add peanuts to the popcorn and mix. Pour cooked molasses over the popcorn and peanut mixture. Roll into balls and wrap in plastic wrap.
Mix melted margarine and sugar. Add eggs and other ingredients. Pour in pie shell and bake for 35 to 40 minutes at 350°.
Heat oil in skillet and mix with all ingredients, leaving a small amount in skillet. Pour mixture in skillet and cook at 400° for 20 to 30 minutes.
Dissolve 1 package Jell-O in 3/4 cup hot water. Add 1 cup juice from oranges. Add water to make 1 cup if needed. Pour into dish and add oranges. Let congeal. Heat milk and sugar. Dissolve the second box of Jell-O in 3/4 cup hot water. Add to milk mixture. Add sour cream. Mix until smooth. Pour over congealed Jell-O.
Slice the onions and enough cucumbers to fill a gallon jar. Mix the remaining ingredients; bring this to a boil. Pour over cucumbers and onions. Put in refrigerator. Ready to eat in 2 weeks.
Brown the meat, then add onion, celery and green peppers. Cook until vegetables are tender. Cut tortillas into bite-size pieces and line the bottom of a pan with them. Combine together soups, tomatoes, chili powder, garlic powder and add to meat mixture. Pour half the mixture over the tortillas and sprinkle with half the grated cheese. Repeat with a second layer. Bake at 350° for 30 to 45 minutes.
Mix together flour, beer and sugar. Pour into a greased 9 1/4 x 5 1/4-inch loaf pan. Bake in a preheated 350° oven for 45 minutes. Loosen bread from sides of pan. Poke small holes on top of bread. Pour melted margarine on top. Bake an additional 10 minutes.
Mix 1 cup flour with 1 packet chicken stock; set aside. Season chicken with 1 packet of chicken stock and pepper. Dredge chicken in flour and set aside. Heat oil, saute mushrooms and onions. Remove from frying pan; set aside. In jar, combine flour, 1 packet chicken stock and water; shake well. Pour liquid in frying pan. Return chicken, mushrooms and onions. Heat until bubbling. Remove from pan and place on warm platter. Sprinkle with parsley. Serve immediately.
In a small bowl, whisk together 1/3 cup of the water with the cocoa. In a medium-size heavy saucepan, heat the semi-sweet chocolate and butter over low heat, stirring often, 5 minutes or until melted. Whisk in the cocoa mixture, the remaining 1/3 cup of water, both sugars and the corn syrup and bring to a boil, uncovered, for 7 minutes or until the sauce is reduced to 1 1/2 cups. Remove from the heat and stir in the vanilla. Serve over ice cream.
In large mixing bowl or pitcher (3-quart), blend spices with pineapple juice. Add remaining fruit juices and Pillsbury sweetener. Chill. Just before serving, add carbonated water.
In a small bowl, combine oleo and cocoa; set aside. In another bowl, stir together flour, nuts, baking powder and salt. Preheat oven to 350°. Spray an 8-inch square pan with nonstick spray. In medium bowl, beat eggs. Beat in Sweet 'N Low, vanilla and extract. Beat in cocoa mixture. Gently fold in flour mixture. Bake for 15 minutes. Calories: 100 per serving.
Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour in pie shell. Bake until firm, about 50 minutes.
Soften yeast in warm water. Combine in mixing bowl all other ingredients except flour. Now add yeast mixture and flour, beating well after each addition; cover. Let rise in warm place until light and doubled in size (about 1 hour). Stir dough down. Turn into well-greased 8-inch round casserole (1 1/2-quart). Let rise in warm place and bake. Then brush with butter and sprinkle with salt. Recipe may be doubled.
In a medium bowl, thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg. Firmly shape into 6 patties. Over medium-high heat, heat 10-inch skillet until very hot. Add patties; cook 3 or 4 minutes on each side until browned. Pour off fat. Stir in remaining soup and water. Cover; cook over low heat 20 minutes, or until meat is done, stirring occasionally.
Combine all ingredients except cilantro & fish in a small saucepan; cook & stir over medium heat until mixture boils & thickens. Simmer 2 minutes. Add cilantro; mix well. Remove sauce from heat & keep warm. Place fish on lightly oiled baking sheet. Broil 4-6 inches from heat source 10 minutes per inch of thickness or until fish turns opaque & flakes easily when tested with a fork. Spread sauce over fish to serve.
Beat Egg Beaters and add remaining ingredients, mixing well. Pour into a large cast-iron skillet that has been sprayed with nonfat cooking spray. Bake 50 to 60 minutes at 350°. Serves 8.
Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients together. Stir into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake in a 350° oven for 10 minutes. Makes 5 dozen.
In a large bowl cream together shortening and 1 cup of sugar. Add molasses and egg. Beat until well blended. Combine flour, baking soda, cinnamon, cloves, ginger and salt. Stir into molasses mixture and mix well. Fold in raisins and nuts. Form into 1-inch balls and roll in granulated sugar. Place on a greased cookie sheet, about 2-inches apart. Slightly flatten with bottom of a glass if desired. Bake at 375° for 8 to 10 minutes or until golden brown. Let stand 1 minute. Remove cookies to wire rack. Cool. Makes 5 dozen cookies.
Mix well the first 8 ingredients and pour into a greased and floured 10-inch round pan. Place sliced peaches over batter. Combine cream cheese, sugar, juice and vanilla extract; beat until smooth. Spoon mixture to within 1 inch of edge of batter. Combine sugar and cinnamon; sprinkle over cream cheese filling. Bake in a preheated 350° oven for 30 to 35 minutes. Filling will appear soft after cooling. Store in refrigerator.
Cook sausage until brown. Add onion and celery and cook until soft. Add remaining ingredients except cheese. Grease 2-quart casserole dish. Put in 1/2 mixture, then layer 1/2 cheese. Layer remaining mixture and they the other half of cheese on top. Bake at 350° for 1/2 hour.
Add all ingredients except mayonnaise. Moisten with mayonnaise and toss to mix. Chill. Serve on lettuce leaf. Serves 6 to 8.
Cook yellow squash and onion in boiling, salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and melted margarine. Spread half of stuffing mix in 12 x 9-inch baking dish. Spoon vegetable mixture on top. Cover with remaining stuffing mixture. Bake at 350° for 25 to 30 minutes.
Cook cabbage in a 2 1/2-quart casserole. Drain. Add melted butter. Blend in flour, salt and pepper. Add milk and cook in oven until thickened (about 5 minutes). Stir every minute. In a 1 1/2-quart casserole, alternate layers of cabbage, white sauce and grated cheese. Top with bread crumbs and paprika and bake at 350° for 10 minutes. Turn dish 1/2 through baking time. Serves 8.
Brown meat and onion. Drain. Add tomato juice, tomato paste, seasonings and pepperoni. Cook over medium heat until thick. Boil noodles while this thickens. Drain and add cold water to noodles to prevent them from sticking together. Drain again.
Mix caramels and milk in saucepan on stove, stirring until all the caramels melt. Remove from heat and put on bottom of crust. Mix cream cheese and sugar with a little milk. Add eggs and vanilla. Mix well. Bake in oven at 350° about 40 minutes or until center is almost set. When cooled, put in refrigerator. Makes 8 servings.
Mix all together well. Store in tightly covered container. To serve, add 2 heaping teaspoonfuls of mixture to a cup of boiling water.
Beat egg white and water until frothy. Add pecans and mix until all nuts are coated. Mix sugar, salt and cinnamon in a large bowl. Add nuts and coat thoroughly. Place on buttered jelly roll pan or cookie sheet (I use Pam first). Bake at 225° for 1 hour, stirring every 15 minutes. Yields 1 pound. Good for munching anytime.
Put chopped nuts, cranberries and 1/2 cup sugar into buttered 10-inch pie plate or spring-form pan.
Combine cream cheese, Cheddar cheese, garlic and pecans in large mixing bowl. Blend until thoroughly mixed. Form cheese mixture into rolls, about 1 1/2-inches in diameter. Sprinkle paprika on a sheet of waxed paper or aluminum foil. Roll cheese rolls in paprika until completely covered. Wrap in plastic wrap and chill well in the refrigerator. Slice thinly to serve. Makes 2 cheese rolls, approximately 6 x 1 1/2-inches.
In a medium saucepan, melt chocolate and butterscotch pieces over low heat, stirring occasionally. Remove from heat. Stir in chow mein noodles. Drop by rounded teaspoonful onto a waxed paper lined baking sheet, making "v" shaped cookies about 2 inches long. Place a cherry half in the center of each. Chill in the refrigerator 1 to 2 hours or until firm.
Cook until thickened. Make a meringue. Brown until golden brown in a 325° oven.
Combine first 3 ingredients. Heat oil in skillet for 1 minute. Add chicken and garlic. Cook 2 to 3 minutes. Add soy sauce mixture and cook until bubbles and thickens. Serve over rice. Makes 2 large servings or 4 small.
Boil chicken and pick meat off of bones. Make up a box of chicken stuffing mix (saving out herb mix). Put stuffing in bottom of casserole dish and lay chicken over this. Mix together the two soups and herb mix. Pour over chicken and bake 1 hour at 350°.
Saute onions in butter or margarine. Mix eggs and sour cream or yogurt; add to onions. Season with dash of Tabasco and pepper. Pour into pie shell; sprinkle with cheese. Bake at 450° for 20 minutes, then at 325° for 20 minutes more.
Mix dry ingredients together. Add oleo and eggs. Bake 30 to 35 minutes at 350°.
Mix peanut butter, cream cheese, vanilla and butter. Mix well. Fold in Cool Whip. Spread into crust. Chill.
Cream the shortening, sugar and salt all together, then add remaining ingredients. Stir all together and roll in hard ball by hand the size of walnuts. Lay on cookie sheet; press down with spoon a little. Bake at 300° for 25 to 30 minutes and roll in powdered sugar while warm.
Combine all ingredients except cheese slices in a large mixing bowl. Mix lightly. Place in a pan and shape into a loaf. Bake at 375° for 1 hour. Remove loaf from oven. Cut each cheese slice into 2 triangles and arrange, overlapping, on top of loaf. Return meat to oven 2 minutes or until cheese melts. Let stand 10 minutes prior to slicing.
Separate egg whites and put in a large bowl. Put yolks in small bowl. Beat whites first. Sift 1/2 cup sugar in slowly after the whites start to thicken. Beat yolks with 1/2 cup sugar and vanilla. Pour yolks into white. Do not beat. Fold in (turn spatula or wire whisk over and under). Egg whites have to stay fluffy. With flour in sifter, sprinkle over batter and fold. Pour batter into ungreased tube pan (line with wax paper). Bake 1 hour in a 350° oven. Remove from oven and invert pan immediately to cool.
Dissolve gelatin flavors separately, using 2 cups boiling water each for lime and raspberry gelatins and 1 cup boiling water for lemon gelatin. Stir marshmallows into lemon gelatin; set aside. Add 1 1/2 cups cold water to lime gelatin and pour into 9 x 13-inch dish. Chill until set, but not firm.
Preheat oven to 375°. Foil line a baking dish. Layer pork chops first and then potatoes. Salt and pepper to taste. Then spread cream of mushroom soup on top. Seal foil and bake for 45 minutes or until chops and potatoes are tender.
Cook noodles in salt water. Drain. Spray a 9 x 13-inch glass pan with Pam. Layer sauce, noodles, spinach, cheese, noodles, sauce and cheese. Bake, uncovered, 30 minutes at 375°. Let stand 10 minutes before cutting. Heat garlic bread and toss a salad while lasagne sets.
Add all dry ingredients in mixing bowl. Blend in apples, oil, vanilla and eggs. Beat until thoroughly mixed. Put into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 50 to 55 minutes.
Fry okra (fold lightly while cooking, do not mash) until brown. Drain well. Drain tomatoes and crush. Place okra back into the pan. Pour tomatoes over top and cook about 10 minutes, stirring lightly.
Saute first 5 ingredients. Add rest and cook slowly for 10 minutes. Serve in fondue pot. Great over tortilla chips.
Peel potatoes; cut lengthwise into thin slices. Melt margarine in a large iron skillet. Stir in sugar. Add sweet potatoes. Cover and cook over low heat 30 minutes. Uncover; cook 5 minutes or until mixture thickens. Transfer to serving dish. Sprinkle with walnuts.
Mix together first 5 ingredients and place in baking dish. Sprinkle Ritz crackers over top. Melt butter and drizzle over casserole.	Bake for 30 minutes at 350°.
Combine ground beef, corn flakes, onion, pepper and 1/4 of soup; mix well. Form into meatballs the size of a small egg. Place in a baking dish that has been sprayed with Pam. Don't brown or fry the meat. Mix rest of soup with milk and pour over meatballs. Bake, uncovered, at 350° for about 1 hour; meatballs will brown nicely. Serves 4 to 6.
Sift in bowl; sugar, flour and baking soda. In sauce pan; bring to a boil; butter, cocoa and water. Pour over flour mixture while boiling hot, mix well. Add buttermilk, eggs and vanilla. Bake in greased and floured cookie sheet 12-15 min. Does well in deep cake pan.
Mix and stir meat, onion, salt, pepper and oil. Pour mixed vinegar and water over meat mixture. Let marinate.
Dissolve marshmallows in milk in top of double boiler. Crush graham crackers fine; mix with milk mixture. Add fruit and nuts to mixture. Press into a waxed paper lined pan and let stand overnight. Keep refrigerated and the longer you keep, the better it is.
In double boiler, melt chocolate over hot water (not boiling). Let cool. In bowl, mix flour, sugar, soda and salt. Add shortening and sour cream; beat 2 minutes. Add egg, vanilla, melted chocolate and hot water. Beat for 2 minutes. Pour in 2 (8-inch) pans. Bake at 350° for 30 to 35 minutes. Cool and refrigerate.
Bring a large pan of water to boil and remove from heat. Place cabbage leaves in water for 5 minutes to soften. Cook rice. Brown steaks and season with salt and pepper to taste. Season tomatoes with salt and pepper. May add cayenne pepper if desired. Place a couple of leaves of cabbage for each steak. Place steaks on leaves. Spoon rice on steak. Ladle tomatoes with juice over rice. Cover with a couple of leaves per steak. Bake at 375° for 30 minutes.
Brown beef; drain any grease. Add remaining ingredients. simmer 2 hours, stirring frequently. Serve in chafing dish with tortilla chips.
Bake cake mix as directed on package in a 9 x 13-inch pan. Let cool, then poke cake full of holes with a fork.
Mix together all dry ingredients. Add remaining ingredients and mix together good. Cook low and slow. Stir all the time. Pour into baked pie shell. Beat egg whites on high speed with 1/2 cup sugar until stiff. Pour on pie.
Mix jello in 1 cup of hot water and the Kool-aid according to instructions. Add mashed or cut-up bananas and other ingredients. This may be frozen, if so, take out of freezer and place in refrigerator for approximately 5 hours to thaw to a mushy consistency. Just before serving, add 1 quart of ginger ale, if desired.
Mix together chicken, almonds, celery, onion, chicken broth, mayonnaise, soup, lemon juice, pepper and seasoned salt. Pour in pan. Top with crackers. Sprinkle with 1 stick melted margarine. Bake at 350° until bubbly and light brown.
Combine margarine, sugars, vanilla and pudding mix; beat until smooth and creamy. Add eggs. Beat. Gradually add flour and baking soda (after mixing together). Add chocolate chips and nuts. Bake on ungreased cookie sheet for 10 minutes at 375°.
Mix together first four ingredients and pat into a jelly roll pan. Bake at 350° until slightly brown. Whip together cream cheese, powdered sugar and 1 cup Cool Whip and spread on cooled crust. Top with pudding made with only 3 cups milk. Spread remaining Cool Whip on top.
Saute onion and garlic powder in salad oil. Melt cornstarch in water and add onion mixture with seasoning and soy sauce. Heat until thick and clear. Stir in rice and tuna. Reduce heat; cover and simmer for 5 minutes. Stir and serve with chow mein noodles or extra rice.
Dissolve jello in boiling water. Immediately add ice cream and stir until mixture is smooth and free from lumps. Place in refrigerator for 15 minutes. Remove and add thawed strawberries. Pour in baked pie crust. Return to refrigerator for at least three hours. Decorate with whipped cream (optional).
Mix all ingredients together; pour into a 2-quart casserole dish. Bake at 400° for 30 minutes.
Mix dry ingredients together; add eggs, oil and sugar to the mixture. Beat well. Pour batter into greased deep-dish pan or two large Bundt pans. Bake at 350° until done.
Preheat oven to 350°. Place bread on cookie sheet and cook until crisp. Rub bread with the garlic clove. Cut bread into 2-inch squares.
Combine sugars, syrup, margarine and 1 cup of milk. Stir well and bring to a boil, stirring constantly. Add other cup of milk gradually while stirring. Cook to soft ball stage. Add pecans and vanilla. Pour into large buttered pan. Cool at room temperature and slice.
In a saucepan, melt butter and stir in flour; gradually add milk to make a thick sauce. Add parsley, onion, chicken and lemon juice. Add seasonings; shape into cylinders. Blend lightly beaten egg and water. Roll cylinders in bread crumbs, then in egg mixture, then into crumbs again. Chill. Heat oil to 385° and fry croquettes until golden brown.
Brown meat and peppers and onion in large pan with oil. Add tomato sauce and salsa. Cook stirring often. Add beans and heat 5 more minutes. Serve with hard rolls or corn bread.
Put the first 5 ingredients through blender for half a minute on high speed. Pour into saucepan; stir constantly on high heat until mixture comes to a boil. Boil hard for 1/2 minute. Remove from heat. Whisk in the last 3 ingredients. Cool. Will keep for 3 weeks.
Add these ingredients and mix well. Drop by heaping teaspoonfuls on ungreased cookie sheet. Bake at 375° about 12 minutes.
Remove heads of shrimp; wash thoroughly; then boil about 10	minutes. Chop	okra fine; mince onions. Fry okra, onion and pepper slightly.	Add chopped up tomatoes. Fry a few minutes then add two quarts of boiling water, in which the shrimp have been cooked. Boil	for about 2 hours on a slow fire. Serve with steamed rice.
Sift dry ingredients together. Mix together and beat dry ingredients, soup and shortening for 2 minutes. Add eggs and water; beat 2 more minutes. Pour into 2 greased and floured cake pans or a 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Grease and flour an 11 x 18-inch pan. In a bowl, stir together first five ingredients; set aside. In a large bowl, beat at medium speed the next four ingredients until well blended. Gradually add flour mixture. With spoon stir in carrots and walnuts. Bake at 350° for 30 to 35 minutes. Cool. Top with cream cheese icing.
In a large mixer bowl, beat together on high speed the solid shortening, butter, granulated sugar and brown sugar until thoroughly combined, about 5 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon juice. In a bowl, stir together the soda, salt, cinnamon, oats and flour. Beat dry ingredients into the creamed mixture until well combined. Mix in chocolate chips and nuts.
Pour cereal into large bowl. Melt chocolate chips, peanut butter and margarine until smooth. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal until all pieces are covered. Pour cereal into large plastic bag with powdered sugar. Shake until all pieces are covered. Pour into bowl and let cool. Ready to eat.
Boil potatoes with salt and pepper. Broil onion. Drain potatoes and onion. Add butter, cream cheese, egg, chives and bacon bits. Pour into casserole dish. Top with grated Cheddar cheese. Sprinkle Parmesan cheese over and bake at 350° for 35 to 40 minutes.
Mix all ingredients well. Roll thick or thin as you like. Cut in strips; let set for about 2 hours to dry. Drop in boiling chicken or beef broth. Cook about 30 minutes.
Fry tortillas in oil, just enough to soften. Dip in enchilada sauce and put 1 layer in oblong pan. Add 1 layer of chicken, 1 layer of soups (blended together) and 1 layer of cheeses. Continue layers until all ingredients are used. Reserve some shredded cheese for top.