HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°.	In a large bowl, beat condensed milk, egg, peanut butter and vanilla	until smooth.	Add Bisquick and mix well. Chill for one hour.	Shape into 1-inch balls and bake 2 inches apart on an ungreased cookie sheet, 6 to 8 minutes. Press Hershey's kisses in center of each cookie immediately after baking.
Mix ingredients. Place in a baking dish. Bake at 350° for 25 to 30 minutes.
Remove skins from chickens. Steam chicken for 20 to 25 minutes. Cool chicken. Peel chicken from bones in direction of grain. Tear chicken with hands into strips. Mix chicken juice, water, soy sauce, salt, sesame seed paste and peanut butter. On very low heat mix and stir until it boils. Cool mixture. Add vinegar and sesame oil. Place chicken on shredded lettuce. Pour mixture over chicken. Serve.
Beat well and pour 1/4 cup of mixture onto middle of a flat, well-seasoned crepe pan. Spread until whole bottom of pan is covered with liquid. Brown slightly and flip over; brown other side. Place pancake on plate and spread with butter/margarine and syrup (or topping of your choice). Roll up, cut and enjoy!
Brown hamburger and onion; drain off fat. Add brown sugar and barbecue sauce. Put biscuits in muffin pan and make a well in each one. Add mixture. Sprinkle with cheese and bake at 350° until brown.
Mix all together and turn into one large (2 1/2 qt.) or two smaller casseroles. Top with crumbled Ritz Crackers (1/2 stack). Drizzle 2 tbsp. melted butter over crackers. (Can be frozen before baking, defrost to bake.) Bake at 350° about 40 minutes.
Melt chocolate over hot water. Add milk and stir until blended. Remove from heat. Add vanilla and nuts. Chill. Place in small pan and when firm cut in small pieces.
Cook noodles as directed on package. Saute onions in margarine until tender. Add grated cheese to hot mashed potatoes until cheese melts. Mix thoroughly.
Mix and put into a greased casserole (1-quart) dish. Crumble Ritz crackers on top and drizzle with melted margarine. Bake at 350° for 30 minutes.
Rinse seeds well and for each 2 cups of seeds, place in a saucepan with 1 quart of water and about 2 tablespoons of salt (most of salt will be discarded later). Simmer for 10 minutes; drain well and pat dry on paper toweling. Preheat oven to 350°. Toss seeds with 1 tablespoon melted butter in bowl until seeds are evenly coated. Spread out on cookie sheet with sides. Bake for 30 minutes, tossing occasionally until crisp and golden brown. Cool and store in an airtight container.
Mix milk, egg yolks and lime juice until creamy. Fold in stiffened egg white. Pour in pie crust. Beat remaining egg whites; gradually add sugar and cream of tartar until stiff peaks form. Spread on pie and seal edges. Bake at 350° until golden brown.
Thinly slice the potatoes and place in a shallow baking dish. In a small saucepan, heat butter, onion, salt, thyme, and pepper until the butter is melted. Drizzle over potatoes. Cover and bake at 425° for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts. 6-8 servings.
Combine margarine, sugar, cocoa and milk in a saucepot. Cook for 1 minute at rapid boil. Remove from heat. Add oats, peanut butter and vanilla flavoring. Mix well. Pour mixture into pan. Let cool and cut into squares.
Sprinkle gelatin on cold apple juice; let soften. Heat apple juice and gelatin until gelatin dissolves. Remove from heat and add pureed strawberries and lemon juice; mix well. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff, but not dry. Fold egg whites into gelatin mixture. Next, fold whipped topping into mixture. Divide evenly into custard cups or parfait glasses. Refrigerate at least 3 to 4 hours. Yields 5 servings. Exchanges: 1 fruit and 1 fat.
Preheat oven to 375°. In small bowl, combine dry ingredients. In large bowl, blend butter, eggs, vanilla and sugars until creamy. Gradually combine with flour mixture. Add M&M's, saving small amount to decorate tops of cookies. Grease cookie sheet and drop by teaspoonfuls on sheet. Bake 10 to 12 minutes until golden brown.
Cut crab delights flakes in half. Combine with remaining ingredients. Cover and chill at least 1 hour before serving. Makes 2 cups.
Combine refried beans and taco seasoning. Spread on bottom of 11 x 7-inch dish. Layer remaining ingredients in the order given.
Mix all together and make medium balls. Roll in bread crumbs, then put in roasting pan. Bake in oven at 325° until brown.
Cream together butter and shortening, gradually adding sugar. Continue to beat until light and fluffy. Blend in eggs, one at a time, creaming well after each. Blend in vanilla.
Cook together squash and onion. Mash until soft. Add sour cream and soup. Add melted butter to stuffing and mix in a separate bowl. Put half of stuffing in casserole. Pour in the filling. Cover with the rest of stuffing. Bake 25 minutes in 350° oven. This freezes well.
Roll biscuits very thin. Place some chicken on each biscuit. Fold biscuit over and press edges together with a fork. Fry in 350° oil for 10 minutes.
Cream together the butter, egg, sugar and bananas. Add the remaining ingredients. Oil and flour a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut in bars.
Slice top of rolls. In a saucepan, heat butter, onion flakes, mustard, Worcestershire sauce and poppy seed. Cook on stove a few minutes until butter has melted. Spread mixture on top and bottom layers of rolls. Cut ham and cheese to fit rolls. Alternate 2 slices of ham with 2 slices of Swiss cheese. Replace tops of rolls. Place in a baking pan and bake at 350° until cheese is melted and rolls have lightly browned.
Combine almond bark and peanut butter; stir until mixed well. Add remaining ingredients; mix and drop by spoonfuls on wax paper.
Grease pie plate with butter. Beat the eggs. Add remaining ingredients. Beat until well mixed. Bake at 375° for 45 minutes. This pie makes its own crust.
Drain apricots, reserving 1 cup liquid. Place 6 apricots, cut side down. Cut slits in apricots to within 1/4 inch from one end, forming a fan. Set aside. Place each chicken breast between 2 sheets of wax paper and flatten. Combine flour, salt and white pepper; dredge chicken. Heat oil in skillet over medium heat. Cook for 6 minutes, or until brown, turning only once. Remove from skillet to heated platter. Add 1 cup apricot liquid, cornstarch, bourbon and lemon juice. Bring to boil. Serve with apricot fan sauce and pecans.
In a medium bowl, combine potato flakes, cheese, parsley, onion powder, garlic powder, paprika, and pepper. Mix well. Coat chicken pieces in melted margarine and then coat with potato mixture. Place in a greased 13 x 9 baking pan. Bake at 375° for 1 1/4 hours or until golden brown. May use chicken wingettes in place of larger pieces. Yield: 6 servings.
Mix the mayonnaise and sugar together. Layer ingredients in 9 x 13-inch pan in order given. Top with mayonnaise mixture. Sprinkle with bacon bits and shredded cheese. Refrigerate overnight.
Put in refrigerator until it starts to thicken. Fold in 1 small can mandarin oranges, drained and mashed, and 1/2 pint Cool Whip.
Brown and drain ground beef. Mix with taco seasoning and 3/4 cup water. In a 13 x 9-inch baking dish, layer above ingredients in order listed. Bake at 350° for 30 minutes. Top with sour cream, if desired. Serve with any top of corn chips (tostados, Doritos, etc.).
Combine brown sugar, honey and orange juice. Mix well and set aside. Alternate ham cubes, pineapple pieces and olives on skewers. Grill over medium heat 10 to 12 minutes, turning often and basting liberally with the honey mixture after each turn.
Heat oven to 375°. Mix all ingredients, spoon into 9 x 13-inch dish. Bake 45 minutes or until golden brown. Makes 6 servings.
Cut spareribs into serving size portions and place in a roaster. Cover with sauerkraut (which has been rinsed in cold water) and bake for 1 1/2 hours at 350°.
Drain all but the pork and beans. Fry bacon until crisp. Remove from skillet and crumble. Brown ground beef with the chopped onion, then add bacon. Drain grease. Combine beans with ketchup, brown sugar, white sugar, mustard and vinegar. Add meat mixture and put in casserole. Bake 1 hour or longer to thicken.
Mix each package of flavored gelatin separately with 1 cup hot water. Bring milk and sugar to a boil. Dissolve unflavored gelatin in 1/2 cup water and add to milk mixture. Add vanilla and sour cream. Beat with hand mixer until creamy. Divide filling into thirds. Into a 13 x 9-inch casserole dish set each layer for approximately 30 minutes before adding next. Alternate gelatin with filling mix.
In a bowl, combine yolks and milk. In a heavy saucepan, combine cornstarch and brown sugar. Stir milk mixture into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat and add vanilla. Strain to remove any lumps. Stir in peanut butter. Cover pudding with plastic wrap to prevent a "skin" from forming. Cool to room temperature; spread in pie shell and cover with topping.
Layer all ingredients in the order in which they appear in the recipe. Bake 20 to 25 minutes at 400°. Cool for 15 minutes. Frost with sour cream if desired. Serve with Tostitos or Doritos.
Blend well and pour into a graham cracker crust. Let set in refrigerator an hour or more before cutting.
In double boiler, put rice, milk and salt. Cook low enough to see just a slight boil for 1 hour. Cover with lid for most of the hour. Important: Only stir a little every 10 minutes. Make sure rice is done before you continue.
Mix well and pour over shrimp that have been cleaned and cooked with crab boil. Alternate layers of shrimp, onions and bay leaves in a glass dish that can be securely covered. Be sure that each layer of shrimp is covered with onions and that all of shrimp are fully covered when finished. After you secure cover over dish, store in refrigerator for at least 24 hours. This mixture will keep from 7 to 10 days.
Cream margarine and sugar; add eggs and beat well. Dissolve soda in buttermilk and add to creamed mixture. Put flour in large bowl and add chopped dates, nuts, coconut and orange slices. Stir to coat each piece. Add flour and fruit mixture to creamed mixture. Dough should stiffen (you can handle with hands). Put into greased and floured 13 x 9 x 3-inch pan. Bake in a 250° oven 2 1/2 to 3 hours.
Put oil in pan, add steak strips. Brown. When steak is fully browned, add cornstarch to pan. Mix until cornstarch has soaked up all juices. Add beef broth, green and red pepper strips, bean sprouts, soy sauce and pepper. Bring to a boil. When boiling, add minute rice. Remove from heat and cover pan. Let stand 5 minutes or until rice is fully cooked. Serve.
Mix all together and chill. These are the basic ingredients, but you can increase or decrease any or all of them to suit your taste.
Place chicken in baking dish or pan and salt. Combine remaining ingredients, including the mushroom liquid; pour over chicken. Sprinkle with paprika. Bake, uncovered, for 1 1/4 hours at 350°. Serves 4 to 6.
Place chicken in casserole dish and pour melted butter over it. Add a layer of rice and top with both cans of soup. Add water and a little salt. Bake in covered dish or cover with foil. Bake at 375 degrees for 1 1/2 hours or until chicken is done.
Mix hamburger, rice, salt and pepper together. Roll into 8 to 10 small balls. Put into baking dish with 1/2 inch water. Bake 45 minutes in a 350° oven.
Prepare one egg cake batter. Cover the bottom of shallow cake pan with waxed paper. Cover with melted butter, brown sugar and a layer of sliced pineapple. Pour in batter and bake in a moderate oven (375°) 30 minutes.
Line 9 x 13-inch pan with chipped beef. Wrap chicken with bacon. Combine soup and sour cream. Pour over chicken. Do not salt or cover. Bake 300° for 3 hours. Top with sliced mushrooms last 15 minutes (optional).
Wash and dry berries. Chop if large. Mix flour, sugars, baking powder and salt. Combine liquid ingredients and stir into dry ingredients until just blended. Fold in berries. Spoon into greased muffin tins. Bake at 400° for 15 minutes. Sprinkle with powdered sugar while hot. Makes 2 dozen.
Cook bacon in skillet until crisp; drain. Crumble; set aside. Pour off all but 1 tablespoon bacon drippings; add onion. Saute until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup liquid. Stir reserved liquid into skillet. Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar. Add beans; heat until bubbly-hot. Sprinkle with crumbled bacon and egg. Serve hot.
Beat well with electric mixer the oil, sugar and eggs. Add all other ingredients. Mix well with a spoon. Do not use a mixer. Pour into a 9 x 13-inch Pyrex baking dish. Bake at 350° for 50 minutes.
Boil chicken with onion, celery and salt; debone. Saute onions, garlic and green peppers in butter. Stir constantly, then add tomato paste and water. Add chicken; cook about 20 minutes. Keep chicken broth.
Pour peaches in pan; dot with butter. Mix flour, milk and sugar, then pour over peaches. Bake for 35 minutes at 400°. May use any fruit.
Mix all together. Makes large amount, but will keep a long time. I always put it back in my empty bottles.
Drain and rinse cocktail shrimp well. Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill. Serve with veggies or crackers. Makes 2 cups.
Pour popcorn and sprinkles and flour into a big bowl. Mix with a spoon. Put it in the oven. Then put butter and cream and popcorn seeds in. Mix in chocolate and pudding. Put bananas and strawberries in. Put in cherries. Put in oranges and water. Put in grapes and sugar. Then put in whipped cream and cook it. Then cut it and eat it.
Cook chicken in water 1 hour. Cook spaghetti in chicken broth for 7 to 10 minutes. Chop onion and green pepper and saute in oleo. Warm milk, soup, cheese and allow cheese to melt. Mix deboned chicken, spaghetti, onions, peppers, milk, soup and cheese and pour into a 3-quart casserole. Bake at 350° for 40 minutes uncovered.
Brown the ground meat and onions. Drain any liquid. Add remaining ingredients and simmer until flavors are well blended, about 1 hour.
Mix flour, spices and salt in bowl. Beat eggs slightly, add milk and butter (oleo) to eggs. Add to dry mixture; add nuts. Pour into partially baked pie shell. Bake 1 hour in a 300° oven.
Dissolve 1 package of gelatin in 1 cup of boiling water. Add 3/4 cup of cold water and chill until thickened. Stir in banana and spoon into 6-cup ring mold. Chill until set but not firm, about 15 minutes.
Combine carrots and zucchini in a 1-quart microwave dish; pour in 3 tablespoons water. Cook covered on High for 3 minutes or until carrots are crisp-tender. Drain; then gently toss apples into the vegetable mixture. In a small mixing bowl, combine brown sugar, cornstarch, cinnamon and cut in margarine with a fork. Sprinkle mixture over top of apple-vegetable mixture. Cover and microwave on High for 3 minutes. Gently toss mixture coating apples and vegetables with the glaze. Cook uncovered 2 to 3 minutes or until glaze thickens.
Mix all ingredients, except green beans. Put in small bowl. Place in center of serving platter and surround with green beans.
Brown ground beef and onions together and drain. Add rest of ingredients and simmer on low heat for 30 to 40 minutes. This is so delicious and so easy!!!!
Cream butter and sugar. Add eggs and 2 cups flour. Combine applesauce, raisins, gumdrops, nuts, remaining flour and spices.
Cream shortening and sugar together. Add eggs and vanilla. Add dry ingredients. Fold in nuts and chips. Bake in 350° oven.
Brown hamburger and drain. Put in casserole dish. Cook potatoes in skillet with 1/2 teaspoon oil for 10 minutes until tender. Spread over hamburger. Mix soup and milk and put over potatoes. Sprinkle shredded Cheddar cheese over top. Bake at 350° for 45 minutes.
Dissolve yeast in water. Heat cottage cheese to lukewarm. Add remaining ingredients, beating well after each addition. Form a stiff dough. Add more flour, if needed. Let rise in warm place until double in size. Bake at 350° for about 30 to 35 minutes.
Combine first 4 ingredients and press onto the bottom of a 9 in. spring form pan. Bake in 350 degree oven for 10 minutes. Combine cream cheese and sugar, mixing well @ medium speed with an electric mixer. Add eggs, one at a time, mix well. Blend in vanilla and pour over crust. Mix apples, sugar, cinnamon and spread over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan. cool completely before removing rim of pan. Chill.
Brown meat with onion and drain well. Put meat in crock-pot and add the rest of the ingredients. Cook until ready to serve. Serve over Doritos with lettuce and ripe chopped tomatoes on top.
Cook sausage and onion until brown, drain. Mix other ingredients. Put one-half of mixture in greased 9 x 13-inch pan. Spread sausage and	onion over this, then cheese. Add remaining mix and bake at 375° until brown.
Beat butter at medium speed until creamy; gradually add cheese. Combine flour, salt, red pepper; gradually add to cheese mixture, mixing well. Cover and chill 1 hour. Roll dough into 3/4-inch balls and place on cookie sheet. Bake at 400° for 10 to 12 minutes. Yields 3 dozen.
Layer first four ingredients in greased baking pan. Combine eggs and milk. Pour over layered mixture.
Cut bacon into small pieces. Combine bacon and onion in 3-quart casserole. Cook, covered, on Full powder for 10 to 15 minutes, until bacon is cooked and onion is tender. Stir halfway through cooking time. Drain. Add potatoes and water. Cook, covered, on Full power, 15 to 17 minutes or until potatoes are tender. Continue stirring during cooking time. Add remaining ingredients; cook, covered, on Full power for 5 to 8 minutes. Do not boil. Stir halfway through cooking time.
Mix ingredients in order given in a large bowl. Drop by teaspoons, they spread out. Bake for 10 to 12 minutes at 350° (do not overbake). They freeze well. Makes about 156 cookies.
Put sugar, butter, syrup and salt in 1-quart glass bowl and cook 2 minutes on High. Add baking soda; stir well. Spray Pam on inside of paper bag (large, brown). Pour popcorn in bag. Pour syrup over popcorn. Fold top over and cook on High 1 1/2 minutes. Take out; shake well. Cook again 1 1/2 minutes; shake again. Cook 1/2 minute. Rip bag open to cool.
Cream the butter and sugar. Add eggs (one at a time). Place half of crumbs in a 13 x 9 x 2-inch pan. Spread butter mixture over crumbs. Top with cherry filling. Top with whipped cream and sprinkle remaining crumbs on top. Chill for several hours.
Mix together hamburger, onion, salt, pepper and brown sugar. Brown. Drain off most of grease. When lightly browned and drained, add tomato juice, stirring well.
Line a salad bowl with lettuce leaves. In another bowl, combine celery, walnuts and mayonnaise; mix well. Add peaches. Spoon on top of lettuce and serve. Serves 6.
Chill Chardonnay. Do not over-chill! Most people over-chill their white wines. If you can, pull out of the refrigerator early and let it stand for a few minutes. Open bottle carefully. Most white wines do not need to breath, but do yourself a favor - let it stand a little while. Disregard the above on Friday nights - any temperature is okay. Just open the stuff!
*Note: When we made this recipe at the deli, there was always discussion about whether to use dry or moist bread crumbs. We never did settle the disagreement. We made the meat loaf both ways many times and it always tasted good.
Cream together peanut butter and margarine. Add vanilla. Slowly add powdered sugar. Mix well. Refrigerate for about 1 hour. Dough can then be shaped into small balls. Refrigerate balls until you are ready to coat. Melt chocolate chips and paraffin wax in double boiler. Keep chocolate warm while dipping. Use toothpicks or fork to dip and place on wax paper. Chill until set. Makes about 60 or more pieces.
Bake according to directions on box. Punch holes in top of cake as soon as it comes out of oven. Pour sweetened condensed milk over top of cake. Pour caramel sauce over the top of cake. Let set for at least 1 to 2 hours so cake can absorb milk and caramel sauce. When cake is cool, spread Cool Whip over top. Decorate with chopped cherries and nuts.
In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 5 minutes or until they are soft and transparent but not brown. Pour in the rice and stir for 2 to 3 minutes to coat the grains well with oil. Do not brown the rice. Add the water, salt and saffron and bring to a boil, still stirring. Cover the pan tightly and reduce heat to its lowest point. Simmer undisturbed for 20 minutes or until all liquid has been absorbed by the rice. Fluff rice with fork before serving. If rice must wait, cover with towel and keep in a preheated 200° oven.
In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Cook first 4 ingredients until thickened. Take from heat and add jello. Mix in sweetened fruit. Layer angel food cake with sweetened fruit mixture, ending with fruit on top. Can put Cool Whip on top layer.
In a large pot, put the first 8 ingredients and simmer for 20 minutes. Add the remaining ingredients and boil for an additional 3 minutes.
Cream butter and sugar. Add eggs, one at a time (thoroughly mixing one egg before adding another). Add flour slowly. Add whipping cream and flavoring. Pour into well-greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Heat pineapple and margarine until margarine is melted. Beat eggs; add sugar, flour and vanilla. Mix well. Add pineapple and margarine to egg mixture. Pour into unbaked pie shell (9-inch) and bake at 300° for 1 hour or until done.
"Once upon a time, there were four people; their names were Everybody, Somebody, Nobody and Anybody. Whenever there was an important job to be done, Everybody was sure that Somebody would do it. Anybody could have done it, but Nobody did it."
Cream together shortening, sugar, brown sugar, eggs and flavorings. Beat until light and fluffy. Sift flour and measure. Sift flour with soda. Add flour to creamed mixture. Mix thoroughly. Chill dough. Scoop 1 1/2 tablespoons onto lightly greased cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 10 minutes. Yields 100 cookies. Eat and enjoy.
Brown ground beef and onion. Drain. Stir in mustard and ketchup; mix well. Blend in cream of celery soup. Stir in Veg-All. Simmer for about 15 minutes. Serve over toasted hamburger buns, open faced.
Drain everything except pineapple. Use pineapple juice in pudding in place of milk. Cook as usual. Arrange fruit in bowl; pour pudding (as soon as done cooking) over fruit. Refrigerate.
Combine softened cheese, both Cheddar and cream cheese, mixing well until blended. Add remaining ingredients, except nuts. Mix well and chill. Shape into ball. Roll ball in nuts. Serve with your favorite crackers.
Cook until thick 1 1/4 cups sugar, cocoa, flour, salt, well beaten egg yolks and the milk. Add 1 tablespoon butter. Cool. Add vanilla. Pour into baked pastry. Beat the egg whites. Add 4 tablespoons sugar. Spread on pie and brown. In loving memory of Mother.
Enough milk to rolling consistency. Roll as thin as possible. Cut in 1/2 x 8 strips. Bake at 425° until light golden brown.
Roux: Mix flour and oil together in a 4-cup measure. Microwave on High 7 minutes. Stir well, microwave on High 30 seconds more. Roux will be dark caramel.