HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt marshmallows in butter or margarine in a 3-quart saucepan over low heat. When syrupy, remove from heat. Stir in cereal until it is well coated. Press mixture into a greased pan while still warm. Cut into 25 squares when cool.
Preheat oven to 350°. Mix all ingredients together by hand in large bowl (except additional ketchup). Shape into loaf in baking dish. Top with additional ketchup. Bake for 1 1/2 to 2 hours. Serves 6.
Mix and freeze all ingredients, except ginger ale, in plastic milk jugs. Take out of freezer 4 hours before you serve, add ginger ale. No ice is needed.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender; drain and cool completely. Peel and cube potatoes; combine potatoes, eggs and celery in large bowl; toss gently. Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in small bowl; stir well. Pour over potato mixture, tossing gently. Cover and chill thoroughly. Just before serving, add relish and pimiento.
Mix everything together real good. Bake at 350° for 30 to 40 minutes. Makes two 9-inch pies.
Dip chicken slices in a 50-50 mixture of flour and cornmeal. Heat 3 tablespoons of liquid oil in wok or large saucepan. Saute chicken in mashed garlic clove until golden brown. Drain, but leave oil and breading mixture in wok. Increase heat and add 2 to 3 tablespoons oil to accommodate prepared vegetables and stir-fry until somewhat softened. Add 1/2 package crushed Ramen noodles and seasoning pack. Pour pineapple juice into frying vegetables; add chicken and cook until vegetables are done but still a bit crunchy. To zip up the dish, add hot chopped peppers, chiles or cayenne. Serve over Mahatma yellow saffron rice.
Blend together the flour and butter; stir in sour cream. Chill 4 to 6 hours. Divide dough into 4 parts. Roll each into a rectangle, 12 x 6-inch (approximately). (It is easier to work with 1 piece of dough at a time, keeping other pieces cold until rolling each one.) Spread rolled out dough with 1/4 of the apricot jam; sprinkle with coconut and nuts. Roll up the 6-inch side as for jelly roll. Put on ungreased baking sheet. Do remaining pieces. Bake in 350° oven for about 40 minutes or until golden brown. While warm, sprinkle with confectioners sugar. When cool, slice in 1-inch slices.
Mix all ingredients and bake at 300° for 20 to 25 minutes in well-greased pan.
Wrap each chicken breast with a piece of bacon. Cover bottom of flat greased baking dish with beef. Arrange breasts over beef. Mix soup and sour cream and pour over all. Cover and refrigerate overnight if possible. When ready, bake at 275° for 3 hours, uncovered. Serves 8.
In small saucepan or skillet, combine the chili sauce, currant jelly, lemon juice and prepared mustard. Add the cocktail franks and pineapple. Simmer together 15 minutes. Served warm with cocktail picks.
Melt butter and saute green pepper and onions. Add zucchini, bread crumbs, Parmesan cheese, salt and pepper. Turn into 1 1/2 quart covered casserole. Bake at 375° for 20 minutes. Add tomatoes and bake 10 minutes more. Melt Cheddar cheese on top and serve.
On pizza pan, layer the first 4 ingredients in order given. Sprinkle with cheese and olives. Serve with chips.
Make sheet cake using cake box mix directions. When done, punch holes in cake. Mix sugar and pineapple and heat together. Pour this mixture over cake. Next, mix pudding according to directions and spoon this over cake. Spread Cool Whip on top of pudding and sprinkle coconut to top off. Refrigerate.
Combine all ingredients. Put into 8 x 8-inch pan. Lay bacon on top. Bake at 350° for one hour.
Make jello according to package directions. Refrigerate until just soft set. Using electric mixer, beat soft jello until frothy. Fold in Cool Whip. Add drained fruit cocktail, drained oranges and coconut. Mix gently. Fold in marshmallows. Return to refrigerator to finish setting.
Cook over low heat until desired thickness. Put in baked pie crust. Top with meringue.
Mix first 7 ingredients as you would for any cake. Stir in all other ingredients. Drop on cookie sheet and bake at 300° until done, approximately 25 minutes.
Spray a 2 1/2-quart casserole with nonstick spray. Debone, skin and cut boiled chicken into small pieces. Spread evenly over bottom of dish, then sprinkle vegetables and boiled eggs completely over chicken. Mix broth, soup, salt and pepper together and heat until warm. Pour into casserole dish over chicken.
Grate cheese. Boil Ro-Tel and water for 3 minutes. Add spices. Pour in blender with cheese and mix until smooth. Serve with chips or crackers.
Combine mayonnaise, leaves, lemon juice and seasonings, mixing well. Chill for 1 hour before serving as sauce for cold or hot fish. Makes 1 cup.
Cream together Crisco and cream cheese. Add sugar, egg and almond extract. Add flour, salt and soda gradually. Blend well. Chill overnight.
Cream together the first 5 ingredients. Stir together the flour, salt, baking soda and oatmeal; mix thoroughly and add to the creamed mixture. Add nuts and chocolate chips to the mixture. Bake on prepared baking sheet for 10 to 12 minutes at 375°.
In large skillet, brown hamburger. Drain. Saute in onions and green pepper. Add mushrooms. Saute for 3 minutes. Add tomato sauce. Simmer. Cook egg noodles until tender. Drain. Add noodles to hamburger mixture. Salt and pepper to taste. Simmer 20 to 30 minutes. Serve with salad and French bread.
Separate the eggs (yolks and whites). Combine water, egg yolks and chocolate chips in blender; blend until smooth. Beat egg whites until stiff. Fold egg whites into chocolate mixture. Chill. Serve with whipped cream.
Peel and clean the potatoes. Place in a pot and cover with water; bring to a boil and let cook over a medium fire until done. Remove the potatoes from the water and drain. In a mixing bowl mash the potatoes well. Add the butter, flavor, nutmeg, cinnamon, salt, sugar and eggs. Mix well and gradually add the milk until a smooth custard is made. A little more or a little less milk may be needed. Pour in a 9-inch pie pan and bake in a preheated oven cook for 2 to 2 1/2 hours at 325°. Makes 3 to 5 pies.
Marinate steak in first 7 ingredients for at least 4 hours. Barbecue or broil 5 minutes on each side for medium done. Baste with marinade while cooking.
Cook spaghetti. Drain, rinse and cool. Cook and stir eggs, sugar and lemon juice over medium heat until thick. Cool. Mix all ingredients and chill thoroughly.
Butter a 2-quart casserole. Place a layer of macaroni, then slices of cheese over macaroni; dot with butter. Repeat twice, ending with cheese and butter. Pour milk over mixture. Bake in a 350° oven for 30 to 35 minutes.
Partially freeze chicken. Slice lengthwise with the grain, about 1/8-inch thick. In a small bowl, combine until smooth, egg whites, 2 Tbsp of cornstarch, sugar, salt, Accent, pepper & sherry. Dredge chicken in flour; shake off excess. Dip chicken into batter. In a large skillet, heat oil. Place a few strips of chicken in the oil, being careful not to let the pieces touch; saut for 3-4 minutes, stirring constantly. Remove the chicken; drain on paper towels; set aside. Repeat with remaining chicken. Pour off all but 3 Tbsp oil in skillet. Rinse, pat dry & slice fresh mushrooms. Add to oil in skillet; saut for 5 minutes; remove. Add 1/4 cup of water, stir to loosen particles from the bottom of the skillet. Combine remaining 1 cup water with remaining Tbsp cornstarch & chicken bouillon cubes. Add to skillet; bring to the boiling point. Add snow peas, water chestnuts, reserve chicken & mushrooms. Heat. Serve garnished with thinly sliced turnip & radish, if desired. Yield: 8 servings.
In a heavy pot, place 1/4 shredded cabbage, apple, and onion. Note: Four individual layers will be formed. Sprinkle each layer with salt, pepper, and sugar. Repeat layers. Pour vinegar over completed layers. Cook slowly, until cabbage is tender and has a glazed look (approx. 1 1/2 to 2 hours). If needed, add more vinegar and seasoning to taste. Serve HOT. In order for the seasonings to permeate the dish, it is better if cooked a day or two before serving. This dish may be frozen.
Remove skin from salmon. Mix onion, green pepper and 1 1/2 cups mayonnaise. Pile on top of bun halves. Place tomato slice on top. Mix 1/2 cup mayonnaise and 1/2 cup grated cheese. Spread over top of tomato slices. Place under broiler until topping is puffed and brownish.
Place cubed bread in greased 9 x 13-inch pan. Add sausage and cheese. Beat eggs, 2 1/2 cups milk and dry mustard. Pour over sausage mixture, cover and refrigerate overnight. Dilute soup with 1/2 cup milk and pour over. Bake, uncovered, at 300° for 1 1/2 hours.
Brown ground beef with onion; drain. Mix cream of mushroom soup with 1/2 can milk; pour over meat mixture. Simmer. Serve on toasted bread. Great with pickles and chips.
Cream sugar and margarine until fluffy. Add eggs one at a time and beat well. Stir in coconut. Mix crumbs and baking powder separately. Add alternately with milk to egg mixture. Finally, stir in pineapple and nuts. Bake in greased 9 x 13-inch pan at 350° for 1 hour.
Combine all ingredients and pour into greased casserole dish. Bake at 350° for 30 to 40 minutes or until thoroughly heated.
Beat egg whites until frothy. Add water and salt; beat until stiff in bowl. Add flour and pepper to egg yolks. Beat until thick and lemon colored. Cook on low heat until puffy and lightly browned on bottom. Bake at 325° for 12 to 15 minutes, until top feels dry and center springs back when lightly touched. Fill with jelly, crisp bacon, cheese or ham.
Blend first 4 ingredients together for crumbs; press into large cake pan. Bake for 15 minutes at 400°. Cool and crumble. Place crumbs in pan, reserving several for topping.
Boil sugar, milk and butter until it forms soft ball in water. Add dates and cook until dates melt some. Add vanilla, then beat until creamy and add nuts. Roll into log in wet cloth. Let cool, then cut into slices.
Preheat oven to 250°. Combine margarine, Worcestershire sauce and seasoned salt. Mix well. Pour cereals, nuts and pretzels into a large Ziploc zipper bag. Pour margarine mixture over cereal mixture inside Ziploc bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Put in roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store.
Mix pumpkin, sugar, flour, egg yolks, milk, salt and cinnamon. Cook, stirring constantly. Remove from fire and fold in stiffly beaten egg whites and vanilla. Pour into graham cracker pie shell and serve with whipped cream.
Bring to boil. Let cool until warm. Give 2 teaspoons as often as needed.
Beat first 4 ingredients together and cook over low heat until mixture thickens. Let cool. Pour over cabbage mixture and toss.
Place breasts in bottom of crock-pot. Mix other ingredients in bowl. Pour over chicken. Sprinkle with salt, pepper and paprika. Cook on low all day (8 to 10 hours). Serve over egg noodles or rice.
Heat oven to 400°. Grease 12 muffin tins. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fold in blueberries. Fill muffin tins 2/3 full. Bake 20 to 25 minutes. Remove immediately from pan.
Preheat oven to 350°. Brown ground beef in pan. Drain fat. In 13 x 9-inch pan, spread ground beef and onion on bottom. Put layer of Tater Tots on top. Mix in a bowl the soup and milk and pour on top of Tater Tots. Bake 1 hour. Serves 6.
Saute onion in 1 teaspoon diet or regular margarine. Add remaining ingredients and cook, simmer 25 minutes, blending well. Pour over chicken parts, chops, etc. if baking. Brush on grilled poultry or meat (for barbecue)	during	cooking. Recipe is easily increased. May be made	ahead and stored in refrigerator up to 1 week.	May be frozen up to 3 months. Thaw before using at room temperature.
Wash the spinach thoroughly in several changes of water. Put into a large saucepan with a very little salt and cook slowly without the addition of any extra water until it is quite tender. Rub through a sieve. Melt the margarine in a saucepan. Stir in the sieved spinach. Season. Add the herbs, breadcrumbs and beaten eggs. Blend well and put into a well-greased basin. Cover with greased paper and steam until the mixture is set and firm, about 30 to 45 minutes. Serve with white sauce. (WCB)
In large saucepan, over low heat, melt butterscotch chips, brown sugar and butter. Remove from heat. Add eggs. Beat well. Add flour, baking powder and salt. Stir in remaining ingredients. Spread in 8-inch square pan. Bake at 350° for 20 to 25 minutes. Cool and cut into squares.
Combine all ingredients to make batter. Dip boiled hot dogs into batter and fry in deep, hot fat.
Cook zucchini and onion in butter for 10 minutes. Blend eggs and cheese; add seasonings. Stir into vegetables. Separate dough into 8 triangles. Place into an ungreased 9 x 13-inch dish, pressing over bottom and up sides. Spread dough with Dijon mustard. Pour vegetable mixture into crust and bake in a preheated 375° oven for 20 minutes.
Place sugar, syrup, water and salt in a saucepan over low heat. Stir until sugar is dissolved. Cook to a very hard ball. Before it reaches this stage, beat egg whites until stiff. Pour the syrup into the egg whites (beat while pouring). Do not scrape bottom of pan. Continue beating until the mixture holds its shape. Add vanilla and nuts. Drop on a piece of wax paper from a teaspoon.
Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup and candies. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and mix thoroughly. Turn into 2 greased 15 x 10 x 1-inch baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart and store in airtight containers or plastic containers. Yields 8 quarts.
In a 5-quart Dutch oven, heat oil over medium heat. Add onion, garlic, parsley and ground beef; cook 10 minutes or until browned. In blender container, place 1 can of tomatoes; blend on high speed 30 seconds or until chopped. Hand squash the second can of tomatoes. Add to onion mixture. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 1 to 3 hours. Serve over your favorite pasta.
Beat egg whites until stiff. Combine remaining ingredients, including egg yolks. Fold in egg whites. Fry in patties. Cover with mushroom soup and 1/2 can of canned milk. Cover and heat until hot.
Soften cream cheese. Blend in lemon juice and Worcestershire sauce. Put Cheddar cheese, garlic, onion and pecans through food chopper, using fine blade. Blend mixtures together thoroughly. Cover and chill. Divide mixture into 2 balls or 1 large round ball. Coat one with chili powder or paprika. Roll the other in chopped parsley or pecans. Chill. Slice thin. Surround with a variety of wafers.
Peel bananas and set aside. Blend remaining ingredients together and add slowly cold water, large beaten egg and coconut milk. Blend until well mixed. Heat vegetable oil until smoking and reduce heat slightly. Dip banana into batter and slide into hot oil carefully. Cook 2 to 3 bananas at a time and turnover once. Cook until golden brown. Serve warm.
Melt butter in small saucepan; pour in cocoa until thoroughly mixed. Put sugar in separate bowl and then pour cocoa over sugar. Mix thoroughly. Mix vanilla and milk in with sugar mixture. Mix together well.
In a heavy saucepan, mix sugar, flour and salt. Add 1 cup of milk mixed until smooth. Bring to a boil over medium heat, stirring constantly. Let boil until smooth and thick, about 2 minutes. Remove from heat. Beat egg yolks with fork into remaining cup of milk and add to first mixture, cooking again until smooth and thick. Remove from heat. Stir in butter and vanilla. Cover and cool.
In saucepan, cook fettucini in boiling water, according to package directions. While pasta is cooking, heat oil in a 10-inch skillet, add garlic and saute until golden. Add Ricotta cheese. Cook, stirring occasionally, until cheese begins to melt and bubbles appear. Add reserved cooking liquid, salt and pepper; stir to combine. Drain fettucini well and return to saucepan. Add cheese mixture and broccoli; toss lightly to combine. Serve each portion sprinkled with Parmesan cheese. Serves 6.
In a bowl, mix together mayonnaise, vinegar and sugar; stir to dissolve sugar; set aside. Chop broccoli flowers and stems (use only peeled, tender stems). Combine broccoli, onions, pecans and raisins. Pour in the mayo dressing and toss. Finally, sprinkle bacon bits over all. Serves 12.
In a saucepan, cook sliced squash and chopped onions in boiling water for 5 minutes; drain. Combine cream of chicken soup and sour cream with carrots; fold in drained squash and onions. Combine stuffing mix and melted butter. Spread half of stuffing mixture in bottom of oblong baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350° for 25 to 30 minutes.
Mix the ingredients. Shape in log and form on a plate. Serve with your favorite crackers.
Mix the first 4 ingredients well; add eggs and vanilla. Add flour with soda, cream of tartar and salt. Mix well; bake on ungreased cookie sheet for 10 to 12 minutes or until golden. Can be dropped by spoonfuls or chilled and rolled.
Preheat oven to 450°. In mixing bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse meal. In another bowl, combine egg and milk. Beat lightly with fork. Add to flour mixture all at once, stirring enough to make soft dough. Turn out onto floured board, knead 15 times. Roll out to 1-inch thickness. Cut into 2-inch rounds. Place on ungreased baking sheet, about 1-inch apart. Bake 12 to 15 minutes or until golden. Makes 16 biscuits.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover top with crust; crimp edges to seal. Split top and brush with egg. Bake at 375° for 40 minutes. Cool for 10 minutes.
Mix all ingredients. Pour over meat (about 3 pounds). Cover and simmer until done.
Preheat oven to 400°. Line muffin tins with papers. In a bowl, beat egg with fork. Add oil and dry ingredients. Stir until moist. Batter should be lumpy. Fill papers 1/2 full of batter. Bake for 20 to 25 minutes.
Best to make dough the day before. Cream together shortening, sugar and molasses. Add egg yolk and mix well. Sift together flour, salt, baking powder, soda and spices. Stir in flour mixture and mix well. Chill. Roll out 1/3 of dough, 1/4-inch thickness on a floured board. Keep remaining dough refrigerated. Cut with 5-inch gingerbread cutter. Place on ungreased baking sheet and decorate with raisins or as desired. Bake at 350° for 8 to 10 minutes. Yields 2 dozen cookies.
Sift the flour, baking powder and salt. Beat shortening until creamy in mixing bowl. Add sugar gradually to shortening and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas using small amount each time. Turn into greased loaf pan and bake at 350° for about 1 hour and 10 minutes. Nuts can be added (about 1/2 cup) to egg mixture.
Heat juice and dissolve gelatin and add all ingredients. Pour into oiled molds to congeal. Refrigerate overnight.
Mix first 3 ingredients. Bring to a boil. Add 3 1/4 cups peanuts and food coloring. Cook to a hard boil stage over medium heat. Remove from heat. Add butter and salt. Beat until thick. Drop by teaspoon onto wax paper lined cookie sheet. Cool. Store in airtight container.
Combine butter and sugar; cream together. Add peanut butter and mix, add egg blend. Add flour, baking soda, baking powder, salt and mix. Add nuts and mix. Refrigerate 1 hour. Roll into one inch balls and press onto cookie sheet with a fork. Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Combine all ingredients and bake 20 to 25 minutes. Keep warm in chafing dish. Serve with Fritos or wheat crackers.
Mix the lime and lemon juices together. Put the juices, Cool Whip and condensed milk in a large bowl. Mix at medium speed until blended. Add to crust and refrigerate about 2 hours. Enjoy!
Sift flour one time. Mix butter, margarine, vanilla and sugar. Beat in 1 egg at a time while you sift in the flour. (The batter will be very thick. You will have to spoon batter into pan.) Bake at 350° for 1 1/2 hours.
Crumble cake and spread evenly in bottom of an oblong dish or pan. In saucepan, combine 1/2 cup water, sugar, strawberries, butter and cornstarch. Cook until mixture has thickened; set aside. Dissolve jello in 2 cups boiling water and add to strawberry mixture. While still hot, pour over crumbled cake. Place in icebox and let jello mixture chill until firm. Prepare Dream Whip or use Cool Whip; spread over cake to create frosting effect. Chill.
In a large container, combine pineapple and add juice of your choice and vodka. Chill. To serve, pour into punch bowl. Mix in ginger ale and club soda. Stir well. Add frozen ice ring made with 7-Up. Makes 5 quarts.
Preheat oven to 375°. Sift together flour, soda and salt. Combine butter, sugars, vanilla and water in separate bowl and mix until creamy. Beat in eggs. Add flour mixture and stir in chips and nuts. Drop onto cookie sheet and bake 10 to 12 minutes.
Mix sausage and cheese. Form in small balls. Stuff mushrooms with balls. Bake at 375° for 15 minutes. Drain. Serve hot.
Combine sugar, corn syrup and butter in saucepan over medium heat, stirring frequently, until sugar is dissolved. Continue cooking until it forms a firm ball in cold water or 242° on candy thermometer. Remove from heat and add vanilla and cream. Stir to blend. Cool. Serve warm over dumplings, cake or apple pie.
Mix sugar, flour and soda. Bring remaining ingredients to a boil. Pour liquid over dry ingredients. Add eggs, buttermilk and vanilla. Grease and flour large deep cookie sheet or jelly roll pan. Bake at 350° for 20 minutes.
Mix together powdered sugar, peanut butter, coffee, margarine and vanilla until all ingredients are thoroughly combined. Shape by teaspoonful into egg forms. Chill in refrigerator for 4 hours. In double boiler, melt chocolate and wax. Dip eggs into chocolate, one at a time using 2 forks or toothpicks. Chil until chocolate chills. (Re-dip into chocolate for a thicker coating, if desired.) Store in refrigerator.
Grease and flour 13 x 9-inch baking pan. In small bowl, combine 1 cup dry cake mix (reserve remaining for cake), 1/2 cup dry frosting mix (reserve remaining for frosting) and 1/3 cup butter. Stir until crumbly; add nuts. Press on bottom of prepared pan. In large bowl, blend remaining dry cake as directed on package. Pour over mixture in pan. Bake at 350° for 40 to 50 minutes. Cool. Frost with remaining frosting mix prepared as directed on package, decreasing water by 1 tablespoon.
Slightly brown bacon, drain and put grease back into pan. Combine flour, sugar, vinegar and water into bacon drippings (use large skillet). Add onions, salt and pepper; simmer until onions are tender.
Beat egg whites until stiff. Chop pecans fine; crush crackers. Mix ingredients well. Pour in a greased pie plate. Bake at 300° for 30 minutes. Let cool and cover with Cool Whip.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Add graham cracker crumbs; pat into pan. Add by layers: chocolate chips, butterscotch chips, coconut and nuts. Pour milk over all ingredients. Bake for 20 minutes. Cut into squares. Serves 24 or more.
Slice cake horizontally into 2 layers. In bowl, combine ice cream and frozen lemonade. Swirl gently. Spread 1/2 of ice cream mix on bottom cake layer. Place second cake layer on top of ice cream. Top with remaining ice cream. Freeze 30 minutes. Garnish with strawberries and mint, if desired. Calories 258 per serving, 10 gr fat.
Place Swiss cheese in bottom of pie shell. Cook broccoli in microwave 7 minutes using directions on package. Drain. Spread over cheese. Add layer of mushrooms, then ham. Beat eggs; add milk, flour and salt. Pour over layered mixture in pie shell. Shred Cheddar cheese over top. Bake at 350° for 40 to 45 minutes.
Combine broccoli, half and half, Velveeta, cream of celery soups, dry mustard, salt and pepper. Cook in crockpot on low for several hours. Stirring frequently.