HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order. Set uncovered in refrigerator overnight to dry. Roll tablespoonful into a ball. Put on cookie sheet. Bake at 350° for 15 to 20 minutes. Makes about 3 dozen.
Line bottom and sides of 9 or 10 inch spring form pan with lady fingers. Line sides first, then bottom. Combine ice cream and Heath bars until well blended. Pour in lined pan. Top with Cool Whip. For garnish, take potato peeler and make chocolate curls with Hershey bar. Refrigerate overnight. This is my absolute favorite birthday treat!
Mix all ingredients and bake at 375 - 400 for 12 to 15 minutes.
Blend well and let it ripen. Serve as a dip for fresh, crisp vegetables.
Cook broccoli in boiling, salted water until tender; drain. Arrange stalks in greased pan. Place chicken on top. Pour soup over chicken. Sprinkle with cheese. Combine crumbs and oleo; sprinkle over all. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Mix together all dry ingredients. Then add remaining ingredients. Bake in a 375° oven until done.
Microwave marshmallows and 2 tablespoons milk in medium bowl on High for 45 seconds. Stir (marshmallows will be partially melted). Refrigerate 15 minutes to cool. Stir in 1 cup of the Cool Whip. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes (let stand 1 minute or until thickened). Stir in remaining 1 1/2 cups Cool Whip. Spoon into crust and arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set.
Brown sausage. Drain and cool. Cut into small pieces. In small bowl, mix the reserved egg yolk with 1 teaspoon water. In large bowl, combine all other ingredients. Pour into pie crust. Top with additional crust and brush with the egg and water mixture. Bake at 400° for 1 hour and 15 minutes. Cool for 15 minutes and top with hollandaise sauce.
Grease Bundt pan with shortening. Arrange uncooked frozen rolls in Bundt pan. Sprinkle uncooked butterscotch pudding on rolls.
Preheat oven to 350°. Mix together in a large mixing bowl flour, sugar, baking soda, cinnamon and salt. Combine eggs, oil, pineapple, bananas and vanilla. Add to flour mixture. Stir until just combined. Fold in nuts. Grease 12 jumbo or 30 (2 1/2-inch) muffin cups until 3/4 full. (This batter doesn't rise, it's heavy.) Bake 30 to 35 minutes for jumbo or 20 minutes for 2 1/2-inch. Remove muffins from tins and cool completely on wire racks. Makes 12 jumbo or thirty 2 1/2-inch muffins.
Brown hamburger and drain. Grease 2-quart casserole dish. Slice all vegetables and layer in order given. Sprinkle a little hamburger on top. Bake at 375° for 1 hour.
Cream butter and sugar. Add 1 cup flour and nuts. Pack on bottom of a rectangle cake pan. Bake at 350° for 10 minutes. Cool.
Cut raw fish into bite-sized pieces. Sole, flounder, salmon, scallops or other ocean fish may be used. Fresh water fish is not recommended. Frozen fish may be used. Cover fish with juice and allow to stand in refrigerator several hours or overnight. Drain well and toss with other ingredients. Serve chilled on lettuce. Can be served as first course or as cold main dish.
Mix in container. Shake before each use, because sugar settles to bottom.	Add as much per cup of hot water that your taste requires.
Mix butter and sugar until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add 3 cups flour and 2 tablespoons pure lemon extract. Mix well and fold in 7-Up. Pour into a well greased and floured bundt cake pan. Bake 1-1 1/4 hours or until cake test comes out clean. Do not overbake. Sprinkle top with powdered sugar or use a lemon glaze.
Soak pinto beans for 3 to 4 hours. Cook beans until tender. Add rest of ingredients and simmer 1 hour.
In saucepan, melt margarine. Add sugar and vanilla. Mix to creamy consistency. Add remaining ingredients; mix thoroughly. Bake at 350° for exactly 8 minutes. (They won't look done!) Remove from oven. Allow cookies to rest for 5 minutes before removing from cookie sheets.
Combine mayonnaise and sour cream. Gradually stir in milk, mixing well. Stir in remaining ingredients. Cover and chill thoroughly. Serve with salad greens. Yields 2 cups.
Marinate chicken cubes in tequila, ancho chili, cumin, coriander, black pepper, garlic and olive oil for about an hour. Using a cast iron skillet or griddle, heat a little olive oil. Cook chicken on medium high heat, with marinade, until it is browned and liquid has reduced. Add the other ingredients (except apples) and cook until chicken is thoroughly cooked and vegetables begin to become tender. It is crucial to NOT overcook the chicken and vegetables. Add apples and cook for 1 - 2 minutes. Remove from heat.	May be served with warm tortillas, sour cream, diced tomatoes, grated cheese and fresh cilantro for garnish.
Mix corn oil and sugar until smooth. Blend in eggs and vanilla. Add apples and nuts. Sift flour, salt, soda and cinnamon together and fold into apple mixture. When thoroughly blended, pour into greased angel food cake pan. Bake at 325° about 1 hour or until done. Cool cake.
Beat the cream cheese and stir in yogurt. Add remaining ingredients. Chill at least 2 hours. Makes about 2 cups. Serve with apples, pears, kiwi fruit, bananas and grapes.
Dip zucchini in eggs and then in Dixie fry mix. Fry in oil or butter in skillet. Drain on absorbent towels.
In small pan, saute chopped onion in Ro-Tel juice. In larger pan, slowly melt Velveeta. Add soup and stir until smooth. Add Ro-Tel, sausage, beef and onion. Salt and pepper to taste. Serve in crock-pot with tortilla chips.
Heat butter and milk. Add eggs, potatoes, onion, salt and pepper and mix well. Put in greased casserole and bake at 400° for 15 minutes. Turn down to 350° for 1 hour and 15 minutes. The last 20 minutes sprinkle cooked sausage on top.
Brown and crumble sausage and ground beef. Mix and put in a crock-pot on low.
Line a casserole with pie crust. Mix sugar, spices and salt; sprinkle over apples. Fill casserole with apples; add molasses, butter and water. Cover with punctured pie crust; tuck edges together. Press to sides of casserole. Bake in a hot 425° oven for 30 minutes. Remove from oven. With a spoon, break up crust in pieces and fold them into apple filling. Return to oven and bake 15 minutes at 350° (or until apples are tender). Serves 6 to 8.
Peel the cucumber and slice it in half. Remove the seeds by running a teaspoon down the center of the cucumber. Chop very finely; mix thoroughly with other ingredients. If desired, garnish with crushed mint. Serve with rice or as a dip.
In a 3-quart saucepan, combine broccoli and water. Bring to a boil over medium-high heat; reduce heat. Cover. Simmer for 10 minutes. Drain, reserving liquid. In a large saucepan over low heat, melt margarine. Add onion. Saute until soft. Add flour. Cook for several seconds, stirring constantly. Stir in reserved liquid. Cook until thickened, stirring constantly. Add milk, broccoli, salt, black pepper, paprika, celery seed and cayenne pepper; mix well. Heat to serving temperature over low heat.
Mix peanut butter, powdered sugar, brown sugar and melted butter together. Line 13 x 9-inch pan with plastic wrap or foil. Spread mixture into bottom of pan. Melt chocolate chips and oil. Spread onto peanut butter mixture and cool.
Mix graham crackers, powdered sugar and melted margarine. Press in an 11 x 7-inch glass pan. Beat until creamy the eggs, sugar and cream cheese. Spread creamed mixture over crust. Bake at 325° for 20 minutes. Cool.
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well. Cover and chill. Heat 1/2 inch of oil in a large deep skillet until hot. Fry tortillas, one at a time, in hot oil (375°) until crisp and golden. Drain on paper towels. Spoon chicken mixture evenly onto fried tortillas. Sprinkle with remaining 1 cup cheese. Place on baking sheets. Broil 4 inches from heat 30 seconds or just until cheese melts. If desired, garnish with thin avocado slices and cilantro. Serve immediately. Yield: 6 servings.
Mix together lightly the first 8 ingredients. Form into meat balls. Place on greased cookie sheet. Bake until done. Drain off grease. Place in Corning Ware dish. Add catsup and hot water (this can be increased if needed). Simmer. Serve over rice.
Soften margarine and cream cheese. Whip until light and fluffy with mixer. Add spices; whip an additional 30 seconds. Pour into bowl. Refrigerate at least 8 hours to develop flavor. Serve with crackers or crisp bread.
Combine milk, crumbs, cheese, butter and seasonings. Stir in yolks. Fold in whites. Pour into greased 1 1/2-quart baking dish. Place in pan of hot water; bake in slow oven at 325° until firm, 30 to 45 minutes. Serves 6 to 8.
Mix all ingredients well. Place in greased casserole dish. Sprinkle with paprika. Bake at 350° for 45 minutes.
Set oven to 350°. Beat the sugar and butter until light and fluffy. Add the egg white and beat well.
Cook first 4 ingredients until it comes just to a boil. Remove from heat and let cool until lukewarm (or until you can touch with your finger). Add vanilla and oatmeal. Drop on wax paper by the spoonful and let dry.
Break up noodles with rolling pin; do not cook. Mix first 6 items together in jar and set aside. Chop cabbage and onions. Add nuts, seeds and noodles. Pour dressing over all and toss. Chill.
Saute peppers, onions and celery. Stir soup and water until smooth. Stir all ingredients together and top with cheese. Bake at 350° until hot and cheese is melted.
Heat oven to 375°. Mix sugars and flour. Beat in eggs, milk, vanilla and butter. Fold in pecans. Pour into a 9-inch unbaked pie shell. Bake 40 to 50 minutes.
Preheat oven to 350°. Sift the flour, cornmeal, baking soda and salt into a mixing bowl. Beat the eggs until foamy and stir them into the dry mixture. Stir in the buttermilk and 1 cup of the milk. Heat the butter in a 9 x 2-inch black skillet and when it is very hot, but not brown, pour in the batter. Carefully pour the remaining 1 cup of milk on top of the batter, without stirring. Place the skillet in the oven and bake 50 minutes or until set and baked through. Slice into wedges. Serves 8.
Combine Crisco, butter, sugar and vanilla. Beat until creamy. Add flour, salt and pecans last and mix. Pinch off dough and roll into little balls. Bake in preheated 350° oven for 10 to 12 minutes. Roll cookies in powdered sugar while hot.
Cut each biscuit in fourths. Put sugar and cinnamon in plastic bag and shake each biscuit piece in the sugar mixture. Place in buttered Bundt pan (line bottom of pan with pecans, optional).
Mix beans and corn. Put in two-quart casserole dish. Mix soup, cheese, sour cream, onion and salt. Spread over corn and beans. Mix melted butter with crackers and almonds. Spread on top. Bake at 350° for 45 minutes. Serves 8.
Mix all together and put in pie dish. Bake at 350° for about 35 minutes. Makes its own crust.
Cut sweet potatoes into 1-inch slices. Combine butter and brown sugar in a sauce pan and cook on medium heat until mixture thickens, about 10 minutes. Add sweet potatoes, lower heat and simmer 20 minutes. Sprinkle with shredded coconut before serving. (Some people like to lightly brown the coconut in the oven after sprinkling.)
Combine all ingredients. Add kabob meats and vegetables. Let stand for 2 hours. Use kabob marinade for basting. Leftover marinade can be stored in refrigerator in a glass container. This marinade can be used for all your grilling!
Mix first 3 ingredients together. Put in 13 x 9-inch pan and bake at 350° for 15 minutes. Melt 1/2 can of Pet milk with caramels. Take cake from oven and top with chocolate chips and nuts. Then top with caramel mixture. Add remaining half of cake batter on top. Bake at 350° for 20 minutes.
Brown chuck roast and onion in a little oil or shortening. Add rest of the ingredients cover and cook slow for about 3 hours.
Whip milk and lemon juice together well. Add crushed pineapple and Cool Whip and stir together. Pour into crust and chill. Very good served partially frozen.
Spray 13 x 9-inch pan with cooking spray. Put chopped rhubarb in pan. Sprinkle sugar evenly over rhubarb. Sprinkle dry jello over top. Distribute cake mix over all. Pour the water over top. Sprinkle melted butter. Bake at 350° for 45 minutes.
Combine first 4 ingredients. Blend Miracle Whip, mayonnaise, milk and lemon juice. Add to first mixture. Chill 3 hours. Before serving, stir in shoestring potatoes (chopped hard-boiled eggs are optional).
Precook ham hocks. Cook for 1 hour before preparing soup. Mix all the ingredients into pot with precooked ham hocks. Stir together. Cook for 1 hour. Serves 10 to 12.
Combine ingredients in order. Put into unbaked pie shell. Bake at 350° for 30 to 40 minutes.
Put 1/4 cup beans and 1/4 cup meat on each tortilla. Top with onion and cheese, fold tortilla. Place on oven safe plate or casserole dish. Pour red or green chili sauce over burritos and garnish with remaining cheese. Place under broiler until cheese is melted. Garnish with lettuce and tomatoes.
Preheat oven to 350°. Combine butter, vanilla, sweetener, egg and cold water. Beat, then add the rest of the ingredients. Mix well and drop by spoonfuls on a greased cookie sheet. Bake 8 to 10 minutes.
Heat Crisco with molasses. When shortening is melted, remove from fire, cool and add sugar, cinnamon, cloves, soda (dissolved in very little hot water), beaten eggs, flour and raisins. Bake in a moderate oven. The raisins can be left whole, if desired. Bake about 10 minutes.
Combine milk, butter or margarine, sugar and marshmallow cream in a heavy 2 3/4 quart saucepan. Cook over low heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes. Remove from heat. Immediately add chips and vanilla, stirring until chips are melted. Add nuts. Pour into a buttered 8 or 9-inch square pan. Cool before cutting. Makes 3 pounds.
Peel, core and slice apples. Mix with spices, vanilla and lemon juice. Crush Shredded Wheat. Spray a pie plate with Pam. Put in a layer of Shredded Wheat; cover with a layer of apples. End with Shredded Wheat; spray lightly with Pam. Cover loosely with foil. Bake at 350° for 45 minutes. You may serve ala mode with nonfat frozen yogurt.
Mix potatoes and other ingredients and pour into a greased 11 x 13 baking dish. Top with 1/2 cup margarine (I reduce to 1/4 cup margarine). Add 2 - 3 cups of crushed corn flakes. Bake at 350 degrees for 45 minutes.
Stir until smooth, place in a floured and greased oblong pan and bake in a moderate oven,350°, for 25 to 35 minutes depending on the size of the pan. Serve with whipped cream on top.
Boil frozen broccoli for 5 minutes, drain well. Beat eggs, stir in mayonnaise, mushroom soup, onions, Cheddar cheese, salt and pepper. Fold in cooked broccoli. Place entire mixture in casserole dish, bake uncovered in 375° oven for 40 minutes.
Combine all ingredients in bowl. Bake, uncovered, at 350° for 20 to 25 minutes. Serve with king size Fritos dip chips!
Mix the first 3 ingredients. Stir just until moistened. Spray muffin tins with cooking spray. Fill with batter. Bake at 375° for 12 to 15 minutes or until browned.
In casserole dish you plan to use, add bean dip on bottom, mix together avocados, lemon juice, salt and pepper and add, mix together sour cream, mayonnaise and taco seasoning mix and add, sprinkle together onions, tomatoes, olives and cheese. Serve with Doritos.
For ease in mixing have cheese and butter at room temperature. Mix well and chill for 1 hour or longer. Shape into balls and press into miniature muffin tin. Press to make a shell. Bake at 350° for 10 to 12 minutes. Turn out of muffin tin and cool. You can fill pastry shell with anything you wish. I fill with chicken salad, egg salad, pudding or fruit. Freezes well.
Brown hamburger and onion, then add all ingredients. Simmer for 20 minutes, stirring occasionally.
Melt butter. Add seasonings. Roll chicken in butter mixture until coated. Cook for 1/2 hour in a 350° oven. Add fresh mushrooms. Cook an additional 1/2 hour. Add onion rings and sprinkle with cheese. Cook until cheese melts.
Cook chicken (salted) in crock-pot or pressure cooker or boil until tender. Remove bones and chunk chicken to bite size. Put in taco shell and sprinkle with cheeses. Top with dabs of sour cream. Roll up and put in 13 x 9-inch pan. Put some of cream of mushroom soup in bottom. Add a little water to rest of soup and pour over top of shells. Heat in oven at 350° for 25 minutes.
In double boiler combine Eagle Brand milk, chocolate and salt. Cook and stir until thick. Gradually add hot water. Continue stirring and cooking until mixture thickens (2 to 5 minutes). Remove from heat. Stir in vanilla. Chill mixture in refrigerator and cool, then fold in whipping cream. Pour into pastry shell. Refrigerate for 4 hours.
In Dutch oven pan, melt bacon fat and fry onions lightly. Add meat. When meat is browned, add remaining ingredients. Pour 2 cups of boiling water over this. Cover and simmer 1 1/2 hours. The meat comes out very tender with a nice brown gravy.
Mix the first 6 ingredients. Mix the flour in gradually until you form dough. Make empanada right away and let rise for 1/2 hour on top of the stove. Bake at 400° for 10 minutes.
Combine all of the ingredients in a bowl and allow to sit at room temperature for at least 10 minutes for the flavors to blend. This sauce or salsa tastes better if made 1 or 2 days ahead. Store it in an airtight container in the refrigerator. Makes 2 cups.
Boil sausage about 20 minutes. Clean (cut casing off) and slice into pieces. Slice onions and saute them in oil. Add the sausage and slightly brown. Slice peppers and add to mixture. Lower heat and let them steam 30 to 40 minutes. Add tomato sauce; simmer about 20 minutes. Can serve over rice or Italian bread or in rolls for sandwiches. This can be made a day ahead or left in a crock-pot for a party.
Arrange sweet potatoes in steamer basket over boiling water; cover and steam 10 minutes or until tender. Set aside. Combine raisins and rum; set aside.
Heat butter in saucepan. Whisk in flour and cook, stirring constantly, about 2 minutes. Do not let it take on color. Remove from the heat and pour in chicken broth, whisking to blend well. Return to heat, bring to slow boil, stirring. Reduce heat and cook and stir until sauce is smooth and thickened, about 5 minutes. Add Worcestershire sauce, salt, Tabasco, garlic, onion and mushrooms and cook over low heat 10 to 15 minutes longer or until onion is tender. Stir in crabmeat and shrimp; heat through. Taste and correct seasoning. Just before serving, stir in sour cream and heat; do not allow to come to a boil. Serve over rice or in patty shells.
Mix together crushed pineapple, cornstarch and sugar. Cook until thick and clear. Set aside to cool. Scald milk. When lukewarm, add 1 tablespoon sugar and yeast. Beat egg yolks and add to milk mixture.
Cook noodles; drain and set aside. Saute onions in oil. Reduce heat and add garlic, spinach and water. Cover and simmer 5 minutes. Drain mixed vegetables and Great Northern beans.
Beat egg whites and cream of tartar on high speed for 1 minute. Gradually add sugar 1 tablespoon at a time beating until stiff peaks form. Spread meringue over hot filling sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes for one 9 inch pie.
Slice English muffins in half. Toast in toaster. Top with sauce, spices and cheese. Return to toaster just to melt topping. Serve! Yum yum! "I Like a Pizza" song goes well with your snack!
Remove skin and bone from chicken. Cut into pieces and place in bottom of greased 9 x 13-inch baking dish. Sprinkle onion and chili powder over chicken. Layer remaining ingredients in order given. Bake 30 minutes in 350° oven.
Fully cook rice; add mushrooms and pimento. Brown sausage; add to rice mixture. Add cream soup. Pour in empty can 3/4 full of half and half; mix thoroughly. Cook at 350° for 30 minutes. Top with Ritz crackers.
Combine all ingredients. Put in covered container and refrigerate several hours before serving (the older the better). Pour part of sauce over a block of cream cheese, at room temperature. Serve with Triscuits, crackers or other varieties. Sauce stores well in refrigerator and seems to get hotter with age.
Reserve 1 tablespoon sugar. Combine remaining sugar with eggs, salt, cinnamon and vanilla in large bowl. Beat in milk gradually until all is well combined. Brush bottom and sides of 11 3/4 x 7 1/2 x 1 3/4-inch baking dish with melted butter. Reserve 1 tablespoon of the raisins. Sprinkle remaining raisins over bottom of baking dish. Pour milk mixture over raisins. Cut bread slices (crusts removed) in half diagonally. Spread with butter. Arrange on top of milk mixture, each slice slightly overlapping. Sprinkle with rest of sugar and raisins. Set dish in larger pan; pour boiling water into larger pan halfway up sides of baking dish. Bake at 325° for 1 hour, or until knife put in 1 inch from side of dish comes out clean. Let stand 15 minutes. Good with cream and/or strawberry preserves.
Mix well the ground chuck, soda crackers, salt and pepper. Pat 1-inch thick in dish. Let stand overnight in refrigerator. Cut into squares. Dip in flour and brown. Place in baking dish or pan. Pour the chicken or cream of mushroom soup over top of meat. Bake at 350° for 1 1/2 hours.
Whisk egg slightly, blending in mayonnaise and soup. Stir in drained broccoli, onion and cheese. Turn into a 2-quart baking dish. Sprinkle with stuffing mix. Bake in preheated 350° oven for 35 minutes or until bubbly. After about 15 minutes, cover slightly with foil so it won't burn too much.
Mix chicken, celery, onion and salad dressing well; pour over croutons. Beat milk and eggs together and put over croutons. Put in refrigerator overnight. Just before baking, add 2 cans of cream of mushroom soup and bake at 350° for 1 hour in a 9 x 13-inch pan.
Put 2 tablespoons each of chicken, cheese and onion on tortilla and roll up. Place seam side down in a greased 9 x 13 baking dish. Do all 12 this way. Then melt margarine and blend in flour; add broth and cook until thick and bubbly. Remove from heat and stir in sour cream and chilies. Pour over tortillas in baking dish; sprinkle with cheese and bake at 350° for 30 minutes.
Melt butter in saucepan. Add 6 sliced onions. Cover with lid and simmer for about 30 minutes. Add sugar and flour. Stir and cook a few minutes, then stir in stock, salt (remember the Parmesan is salty) and pepper. Simmer 30 minutes. Taste now and adjust seasonings. Stir and cook 2 sliced onions in chunk of butter until caramelized. Once crisp and brown, add to soup for color and taste. Toast bread and place in warm oven to dry out. Fill earthenware bowls with soup. Place toasted bread on top of soup. Let sink and soak up soup, then sprinkle with cheese. Broil a few minutes to brown cheese. (May use casserole dish in lieu of bowls.) Yields 6 servings.
Marinate fish with salt and pepper to taste for 15 to 20 minutes. Steam 15 to 20 minutes, in round or oval pan, covered with foil, on a wok with boiling water. Sprinkle and rub, in slits, ginger, salted beans and onion. Heat oil in another pan. Pour hot oil over fish, sizzling. Bake at 450° for 15 to 20 minutes. Serve hot.
Soften yeast in warm water. Cover and let stand. In mixing bowl, combine salt, sugar, shortening and boiling water. Cool to warm. Stir in yeast, egg and flour. Beat well. Refrigerate until ready to use (2 hours or more). About 1 1/2 hours before baking, grease baking sheet. Roll out dough on lightly floured board. Shape into rolls. Place on baking sheet. Cover with towel and let rise until doubled in bulk. Preheat oven to 425°. Bake in preheated oven for about 10 minutes.
Cut deer steaks into strips about 1 to 1 1/2 inches wide and 3 to 6 inches long. Place on cookie sheet; salt thoroughly on side facing up. Put in refrigerator for 12 hours. After 12 hours, turn strips over and salt again. Put in refrigerator for 12 hours again. Pepper both sides, more or less to taste. Place on grill grate. Cook over low heat (225° to 250°) for 6 to 8 hours, or until dry.
Cook noodles according to directions; drain off most of liquid. Stir in soup and milk. Add chicken and broccoli. Heat through, then stir in tomatoes. Good light meal.