HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cocoa, salt, milk and butter in large saucepan. Cook and stir over medium heat until mixture comes to full rolling boil. Boil 3 minutes. Remove from heat; add oatmeal, vanilla and nuts. Stir until cool or proper consistency to drop by teaspoonfuls on wax paper. Makes 3 dozen.
Simmer all ingredients until celery and bell pepper turn color, about 10 or 15 minutes.
Mix flour, mustard and some salt and pepper. Roll deer in mixture. Brown half of deer in large skillet. Put in crock-pot. Put part of onions over deer. Brown remaining deer. Add to pot. Cover with remaining onions. Mix soup and broth together. Add Worcestershire sauce to soup. Pour over deer. Cook 10 to 12 hours on low.
Combine liquid ingredients and spices. Place seafood and cheese in pastry shell. Pour liquid mixture over contents. Bake at 400° for 30 minutes or until inserted knife comes out clean. Cool 10 minutes before serving.
Mix softened cream cheese and mayonnaise with shredded shrimp. Add finely chopped onion and shredded cheese. Mix well. Salt may be added to taste. Refrigerate before serving.
Cook first 3 ingredients until forms soft ball, then add chocolate chips and Marshmallow Creme. Add nuts, if desired. Pour into 9 x 13-inch foil lined pan. Let harden and cut into squares.
Preheat oven to 325°. Combine all ingredients in Dutch oven. Cover and bake for 3 hours. Serve with dumplings, noodles or rice. Serves 6 to 8.
Cream shortening and sugar until creamy. Add eggs and vanilla. Stir in dry ingredients. Drop by teaspoon onto greased and floured cookie sheet. Bake at 350° for 12 minutes.
Season chops with salt and pepper; brown in butter on both sides. Remove chops from skillet; set aside. Spread potatoes, carrots and onions evenly in skillet. Place pork chops on top of vegetables. Combine water, gravy mix and garlic salt; pour into skillet. Cover and simmer 30 minutes or until potatoes are tender. Yields 6 to 8 servings.
Brown ground beef in medium skillet over medium-high heat. Drain. Remove beef from skillet; set aside. Place 2 tablespoons oil in skillet. Add onion and garlic. Saute over medium heat until onion is tender. Stir in ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans. Heat 2 inches oil in deep fryer or large saucepan to 375° (a wok works well).
Melt margarine in a 9 x 13-inch pan. Spread graham cracker crumbs over margarine. Cover with a layer of Cool Whip, a layer of sliced bananas, a layer of crushed pineapple and a layer of strawberries (if desired). On top spread a layer of Cool Whip with chopped pecans mixed in. Chill 1 hour before serving.
Dissolve gelatin in boiling water; add frozen strawberries, bananas and pineapple. Pour half the mixture into dish; chill until very firm. Spread sour cream over congealed mixture; add remaining gelatin mixture. Refrigerate until firm. Makes nine servings.
Cook the raisins with 2 cups water; cook and cool. Mix the sugar, lard, 1 cup cold water, soda, flour, salt and cinnamon. Mix all ingredients. Add raisins. Bake at 350° until done.
Beat eggs and milk. Add cornstarch and other ingredients (add peppers last). Place in greased baking dish. Bake at 350° for 45 minutes to 1 hour or until firm.
Mix all ingredients in saucepan until mixture thickens. Brown ribs at 425° for 45 minutes. Drain and reduce heat to 350°. Use 1/2 sauce and cook 30 minutes. Turn spareribs, use remaining sauce and cook 45 minutes.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all ingredients and spread in pan. Bake until golden brown, about 25 minutes. Makes 4 dozen.
Spread mayonnaise on both sides of fish. Add oregano, seasoned salt, minced onion, bread crumbs and paprika. Bake approximately 30 to 40 minutes at 350°. (Spray pan with Pam.)
Heat oil in frying pan. Cook beef until lightly browned. Push to one side of pan. Add onion and celery. Cook until soft. Drain excess fat. Add remaining ingredients. Mix well. Simmer 30 to 45 minutes. This is very good reheated.
Cook noodles for 3-4 minutes, rinse with cold water. Add a tablespoon sesame oil. Mix next 10 ingredients together. Pour over noodles, add chicken, peas, olives and water chestnuts. Serve chilled.
Cream shortening and butter with sugar. Add eggs one at a time, beating well after adding each. Sift all dry ingredients together three times; add to other mixture along with milk to which has been added the vanilla. Bake at 325° for 1 hour and 20 minutes.
Combine cereal crumbs and seasoning. Beat oil into egg whites. Roll chicken pieces in egg mixture, then in crumbs. Spread out on a greased baking sheet. Bake at 400° for 15 minutes.
Combine the cake mix, Jell-O, water, oil, flavoring and eggs. Mix well. Divide batter into three separate bowls and color each bowl of batter with a different color of food coloring. Pour batter alternately into greased angel food cake pan. Swirl the batter with a spatula. Bake at 350° for 30 minutes. Use a glaze icing on top.
Mix all ingredients. Cook at medium heat until it starts to bubble, then turn to low and cook for 15 minutes. Let cool; store in 1 gallon jug or other suitable container. Need not be refrigerated. When used in cooking meat, mix sauce half and half with vinegar. Great for dipping meat or cooking.
Slice one roll of cookies and place in bottom of pan. Beat cream cheese, sugar and eggs together. Pour in pan over layer of cookies. Slice second roll of cookies and place on top of cream cheese layer. Bake at 350° for 1 hour.
Peel potatoes and boil until tender. Make a layer of potatoes, layer Spam and then another of potatoes. Then layer of Spam, then layer of onions. Mix can of mushroom soup and milk together. Pour over all layers. Cook at 375° for 30 to 45 minutes.
Beat eggs in a shallow dish using a fork. Beat in salt, sugar, milk and vanilla. Preheat griddle to 360°. Brush with butter. Quickly dip bread, one slice at a time, into egg mixture to coat both sides. Brown on griddle, turning once. Serve at once.
Mix well and press into a 9 x 13-inch dish. Bake 15 minutes at 325°. Cool.
Place crackers on cookie sheet lined with aluminum foil. Mix brown sugar and margarine in saucepan and bring to boiling point. Pour over crackers. Sprinkle pecans on top of crackers, bake for 5 minutes at 350°. Sprinkle chocolate chips over crackers and spread when melted. Put in refrigerator until cooled and break into pieces.
Lightly grease a skillet. Add sausages and cook gently, until lightly browned on all sides. Heat oven to 400°. Beat eggs well. Add milk, flour and salt. Beat until smooth and pour over sausages in skillet. Bake 25 minutes until batter is browned and set.
Combine milk, chocolate, sugar and coffee in 4-cup glass measure. Cook on High (maximum power) 2 minutes. Stir. Cook on High (maximum power) 1 1/2 minutes. Stir until sugar is dissolved. Divide among 4 mugs. Top each with dollop of whipped cream before serving. Sprinkle with cinnamon or nutmeg if desired. Makes 4 servings. Total cooking time: 3 1/2 minutes.
Soften cream cheese and stir in salsa until smooth. Serve with tortilla chips.
Grind the Oreo cookies. Cream together the butter, powdered sugar and cream cheese. Cream together the milk, Cool Whip and pudding. Mix both cream mixtures together.
Stir chocolate and coffee in a mug containing brandy and milk. Heat (uncovered) in a microwave oven, about 1 1/2 minutes or until hot. Stir and top with whipped cream.
Combine all ingredients, mixing well. Shape into 6 patties. Grill 4 to 6 minutes on each side, depending on desired degree of doneness.
Melt margarine and mix with flour and nuts. Spread in an 8 x 8-inch dish and cook at 325° for 25 minutes. Cool. Beat cream cheese, sugar and Cool Whip until creamy. Spread over crust. Mix chocolate pudding as directed on box. Spread over cream mixture. Top with Cool Whip and chopped nuts; refrigerate.
Arrange carrots and pepper strips in a steam basket. Place over boiling water. Cover and steam for 8 minutes or until tender. Set aside.
Remove sausage from casing. Saute in frying pan. Chop as small as possible. Chop all vegetables as small as possible. (I use the food processor for the vegetables and sausage.) When the sausage is almost cooked thoroughly, add onions, mushrooms and peppers. Drain mixture in colander to remove as much grease as possible. Shape pizza dough into rectangle (stretching as large as possible). Spread mixture over dough. Spread cheese over mixture. Roll dough, stretching it as you roll it (trying to make it thinner). Place on greased and floured (I use corn meal) pizza pan (the one with holes is best) and cook at 350° for 40 minutes. If dough has not browned, brush with a little egg white or oil. Cook another 10 minutes. Remove from oven. Let cool down a few minutes. Slice and serve.
Combine milk and flour; cook until thick. Chill. Combine with Crisco, butter, salt, vanilla and sugar. Beat until sugar dissolves and filling is light and fluffy. Bake Duncan Hines yellow cake mix as directed. Chill. Split cake horizontally. Spread filling between the 2 layers. Slice into bars. Wrap individually in plastic wrap. Chill.
Combine frosting and confectioners sugar in large bowl. Stir with wooden spoon until well blended. Cover each of 36 pecan halves with 1 tablespoon candy mixture. Roll into 1-inch balls; set aside. Chop remaining nuts. Place chocolate chips and shortening in a 2-cup glass microwave dish for 2 minutes on Medium heat; stir until smooth. Dip one candy ball into hot chocolate mixture until completely covered. Remove with fork and sprinkle with remaining nuts. Allow to set, makes 36.
Cream butter and shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours, or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely before storing.
Mix melted margarine with sugar. Add warm water which has had yeast dissolved in it. Add beaten egg. Add flour. Put light lid on bowl and refrigerate. Spoon into greased muffin tins as needed. Bake at 350° for 20 minutes. Makes approximately 36 muffins.
Pare eggplant; cut in half lengthwise and then into 1/2-inch wide slices. Sprinkle with salt. Set aside for 15 minutes. Beat egg whites until stiff. Beat together the flour, milk, 1/3 cup water, 2 tablespoons peanut oil, cumin, onion salt and cayenne. Fold in egg whites. Dip in eggplant slices and deep fry at 375° for 2 to 3 minutes. Drain and serve hot.
Blend first 4 ingredients together in large mixing bowl. Add the next 4 ingredients and mix well. Fold in apples and nuts. Spread batter in greased 9 x 13-inch baking pan. Mix together cinnamon and sugar; sprinkle over batter. Bake at 350° for 45 minutes.
Peel eggplant; cut into 1/2-inch slices. Dip eggplant slices into flour, then into eggs and then into bread crumbs. Heat 1/4 cup oil in large skillet. Brown eggplant slices in hot oil on one side. Turn and brown on other side. Add oil as needed. Drain eggplant on paper towels.
Preheat the oven to 450 degrees. In a large mixing bowl, sift together the flour, baking powder and salt. Add the oil and milk. Beat until mixture clings together. Pinch off portions and roll in balls about 1 1/2 inches in diameter. Flatten slightly. Melt the butter in a 7 inch skillet. Place each biscuit in the butter and then turn it over so that each side is buttered. Bake for about 8 to 10 minutes or until golden brown. Serve hot. Yield: about 8 biscuits.
Mix flour, oleo and pecan chips together. Press into 9 x 15-inch pan. Bake 15 minutes at 350°. Beat cream cheese, sugar and Cool Whip* together and spread over first layer. Mix pudding with milk; pour over second layer. Top with more Cool Whip and pecan halves.
Separate egg yolks and freeze egg whites for later use. Beat egg yolks. Add sugar. Mix well. Add melted margarine and stir. Add coconut. Mix well. Add buttermilk. Mix well and pour into pie shells. Preheat oven to 325° to 350°. Cook slowly for 30 to 45 minutes on baking rack on lower level of oven. Makes 2 pies. Allow to brown evenly on top.
Cream margarine and sugar. Beat eggs into creamed mixture, one at a time. Add rest of ingredients. Pour mixture into pie crust and bake in a 325° oven for 45 to 60 minutes.
Brown meat in large skillet; drain. Stir in pasta, sauce and 1/2 cup of Parmesan. Spoon into 13 x 9 baking dish. Top with Mozzarella cheese and remaining 1/4 cup Parmesan. Bake at 375° for 20 minutes. Serves 6.
Combine 3/4 cup sugar, cornstarch and salt. Add milk gradually. Cook and stir until mixture thickens (3 to 5 minutes). Add small amount of hot mixture to egg yolks. Stir well and add to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and 1/2 can coconut. Pour in pie shell. Top with meringue made of egg whites, cream of tartar and 6 tablespoons sugar. Bake at 350° until meringue browns.
Place all ingredients in a mixing bowl. Stir to combine. Refrigerate at least 30 minutes before serving to blend flavors.
Break cauliflower into flowerets. Slice onions and separate into rings. Add bacon bits and mayonnaise. Chill.
Break the eggs, separating yolks in a bowl and whites in another. Whisk the Mascarpone until smooth, using a wood spoon. (This step may not be necessary as American Mascarpone usually comes smooth.) Whisk the yolks with the sugar, then add the Mascarpone and fold together until you get a homogenous cream. Fold in the brandy and Marsala wine with the cream. Beat the egg whites until stiff and fold them into the cream.
Crumble Tater Tots in baking dish. Saute onion and bell pepper with 1/4 cup butter. Mix mushroom soup, cheese soup, salt and sour cream with onion and bell pepper. Pour over Tater Tots. Top with corn flakes or Rice Krispies. Drizzle 1/4 cup butter over corn flakes. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients together except ginger ale. Freeze until slushy. At serving time, add to punch bowl and slowly pour in ginger ale.
Put berries and lemon juice in an 8 x 8-inch pan. Mix 3/4 cup sugar, butter, flour, baking powder, salt and milk. Spoon this mix over blueberries. Mix 3/4 cup of sugar, cornstarch and cinnamon. Pour over dough and pour 1 cup of hot water over all. Bake at 350° for 30 to 40 minutes.
Layer pie filling and pineapple in ungreased cake pan (9 x 13 x 2-inch) or tube pan. Sprinkle cake mixture over this, next a layer of nuts. Slice butter and put on nuts. Do not stir or mix. Bake at 325° to 350° for 60 to 70 minutes.
Saute beef and onion just until red is gone. Drain fat. Add ingredients as listed. Cook 3 hours. Do not undercook; stir frequently the last hour. Freezes well. Can be served over spaghetti with grated cheese and extra chopped onion, if desired.
In small bowl, combine oats, coconut, walnuts and set aside. In 2-quart saucepan, combine sugar, milk, margarine and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 3 or 4 minutes. Remove from heat.
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternating. Fold in flavoring and nuts by hand (cherries, too, if wanted).
Dissolve gelatin in boiling water. Chill until slightly thickened. Measure 1/2 cup and blend into Cool Whip with sugar. Tint to desired shade with food coloring. If necessary, chill Cool Whip mixture until firm enough to mold. Spread over bottom and up sides of crumb crust. Stir strawberries into remaining thickened gelatin and gently spoon on top of Cool Whip mixture. Chill at least 3 hours.
Mix cake mix according to package directions. Bake in two layers. When cool, split layers to make four layers. Mix coconut, sour cream and sugar. Set aside 1 1/2 cups of mixture and spread the rest over the cake layers. Mix the reserved 1 1/2 cups of the coconut mixture with Cool Whip and spread over top and sides. Refrigerate for three days before cutting.	Use Duncan Hines butter cake mix and an extra pack of coconut to spread over top and sides of cake.
Mix all ingredients and bake in unbaked pie shell in 350° oven for 30 to 40 minutes. Top with Cool Whip or whipped cream after cutting.
Mix together green tomatoes, red pepper, green peppers, onions and pickling salt. Cover and let stand overnight. Drain well.
Clean and soak beans. Drain, rinse and place in large saucepan; cover with hot water. Bring to a boil. Add all other ingredients. Simmer, covered, for 4 to 6 hours or until beans are tender, adding water as needed to cover beans. Yields 6 to 8 servings.
Stir first 2 ingredients well. Add Cool Whip and mix well, then fold in berries. (May use blueberries, peaches, blackberries, etc.) Pour into 9 x 13-inch pan. Chill.
Combine cream of potato soup, vegetables and chicken and pour into crust lined pie plate. Cover with second crust. Slit crust to allow steam to escape. Bake at 350° for 30 to 35 minutes.
Mix sugar, butter, coconut, Eagle Brand milk and nuts in big bowl. Use hands to mix. Shape into bars. Wrap in wax paper and freeze overnight.
Mix hash browns, Cheez Whiz and mayonnaise together with half the jar of Bac*Os. Place in a 9 x 13-inch baking pan. Top with remaining half jar of Bac*Os. Bake for 45 minutes at 325°.
Crush half the onions. Saute green pepper in margarine until soft. Add corn, pimento, egg and crushed onions. Pour into a 1 1/2-quart casserole. Bake at 350° for 25 minutes or until firm. Sprinkle remaining onions on top. Bake 5 minutes longer.
Put beets in jars. Bring vinegar, spice and sugar to a boil. Boil for 5 minutes. Then pour over beets.
Ream lemons and oranges; remove seeds. Combine sugar and water and bring to boil.
Place chopped potatoes in microwave dish. Cover and cook until done. May need to stir occasionally to separate since they are dry. Meanwhile, saute onions on low heat in olive oil until desired doneness; we like ours crisp. When potatoes are done, pour off any liquid that may have cooked out. Turn burner to medium high heat. Add potatoes to onions and brown. Delicious and great without all the fat.
Saute onion with butter; set aside. Mix squash with 2 eggs. Put in soup then corn bread. Add onion mixture. Pour in casserole dish and bake for about 30 minutes at 350°.
Mix all ingredients except margarine and corn flakes. Pour in a large casserole dish. Top with the corn flakes tossed with the melted margarine. Bake for 45 minutes at 350°.
Simmer chicken, covered in water 15 to 20 minutes or until tender. Cut into 1/4 inch slices. Arrange chicken, tomatoes and pea pods on individual lettuce-lined plates. Stir in remaining ingredients in 1 quart saucepan over low heat until cheese is melted. Pour over chicken. Makes four servings. 230 calories per serving.
Combine celery, onion, chicken and almonds. Combine mayonnaise, sour cream, lemon juice, salt and pepper and mix into chicken mixture. Put into 1 1/2-quart casserole dish; sprinkle with cheese and top with potato chips.
Mix the sugar, Crisco, flour and spices together as for a pie dough. Set aside	1/2 cup of mixture for topping. To the remainder,	add the egg, molasses, sour milk and baking soda. Mix together. Bake in an 8 x 8-inch square pan; top with the 1/2 cup of crumbs that you set aside. Bake at 350° for 20 to 25 minutes, or until a toothpick comes out clean.
Brown ground beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil. Remove from heat. Combine cooked macaroni, 1/2 cup cheese and sour cream; place on bottom of 6 x 10-inch baking dish. Top with meat mixture and remaining cheese. Bake at 350° for 30 minutes.
Cream margarine and cheese. Add flour. Divide dough into 24 balls and press into tart pans, indenting center.
Melt margarine and sugar. While this is melting beat eggs and add slowly to mixture. Boil 5 minutes and add lemon juice. Boil another 5 minutes.
Brown bacon and set aside. In small amount of bacon fat, saute onions and green pepper. Add beans and tomatoes. Add remaining ingredients and simmer 20 minutes. Crumble bacon on top and serve. Goes great with any pork.
To cooked rice, add remaining ingredients. Pour into a lightly greased 2 1/2 quart baking dish. Bake at 350° for 20 to 30 minutes. Serve warm, topped with Cool Whip.
Mix together. Stir every day with wooden spoon. Keep it at room temperature in a loosely covered glass jar (1 gallon or larger). Put lid on 1/2 turn. Fruit may bubble, but this is natural; do not refrigerate.
Heat pineapple juice from crushed pineapple can. (Do not boil.) Mix jello in and stir for 3 minutes. Cool. Add Cool Whip, walnuts and cottage cheese. Chill before serving.
First, you cook your pasta and then your vegetables. After they have both been cooked, drain. You then add your pasta and vegetables with remaining ingredients in a large bowl and stir all together. Cover and chill for 1 hour.
Mix all ingredients. Stir. Serve. Can roll up in cabbage leaves and serve.
Drain cooked beans. Melt butter in a large skillet. Saute garlic and ham until soft. Add beans, salt and pepper. Cut tomatoes into thin wedges. Cook 5 to 10 minutes to mix flavors, tossing gently. Serves 6.
Heat oven to 375°. In large bowl, with electric mixer on medium speed beat butter, peanut butter, granulated sugar and half of the brown sugar until light and fluffy. Add eggs and vanilla and beat in. In small bowl, combine flour, baking soda and salt. With mixer at low speed beat into butter mixture until blended. Sprinkle remaining brown sugar on top of dough and fold in lightly so sugar granules are still visible. Roll into balls and press out with fork to about 1/4-inch thick. Bake 5 to 8 minutes. Makes about 3 1/2 dozen cookies, 73 calories a cookie.
Prepare pudding with whipping cream and cool completely. Mix cream cheese, Equal, pineapple and nuts together. Add cold pudding. Fold in Cool Whip.
Mix all ingredients together, except spaghetti. Let mixture marinate for 5 minutes. Add cooked, cooled spaghetti. Makes 6 to 8 servings. This is great for a buffet and everyone loves it.
Allow butter to come to room temperature. Cream together butter, peanut butter and brown sugar until light and fluffy. Add egg and flour. Mix thoroughly. Shape into balls and place about 2 inches apart on baking sheet. Flatten with a fork in crisscross pattern. Bake at 350° for 10 to 12 minutes. Makes 4 dozen cookies.
Grease 9 x 13-inch pan. Sprinkle coconut in bottom of pan. Sprinkle nuts over coconut. Mix German chocolate cake according to directions. Pour over coconut and nuts. Mix cream cheese and margarine. Pour (spoon) powdered sugar over cake. Bake at 350° for 50 minutes. This recipe will serve 12 people.
Grate potatoes and onions in food processor. Add eggs, matzo meal, salt and pepper in large bowl. Cover bottom of 9 x 13-inch pan with vegetable oil. Heat oil in oven. Pour mixture in hot pan. Put back in oven at 375°. Turn oven down to 350° after 1/2 hour.
Rinse and trim carrots. Cook in a small amount of boiling water for 15 minutes or until tender. Drain. Melt margarine in a skillet over medium heat. Add sugar, honey and carrots. Reduce heat to low and cook, turning carrots frequently, until well glazed. Serve immediately; sprinkle with parsley.
Cream butter, shortening and cream cheese; gradually add sugar, beating well at medium speed with mixer. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt; add to creamed mixture, stirring just until blended. Stir in coconut and remaining ingredients. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix eggs, sugar and oil. Sift together flour, salt, baking powder, soda and cinnamon. Add zucchini (squeeze out any excess juice) and pecans. Add vanilla. Pour batter into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes.
Wash rice several times, drain and add 1 cup water. Bring to a boil, then lower heat and simmer for 1 hour, or until rice is tender. Add water as it boils off and is absorbed.