HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oats, sugar, oleo and syrup thoroughly. Divide mixture between two 2-quart glass baking dishes (8 x 8-inch). Press evenly into dishes and pack each. Place in microwave on High for 3 1/2 to 4 minutes, until bubbly over entire top. Cool. Melt chips and peanut butter in a 1-quart bowl for 1 1/2 minutes in microwave. Stir halfway through cooking time. Mix until smooth and spread over oatmeal mixture. Store in refrigerator. (The squares will seem hard to cut, but will soften at room temperature after a few minutes.)
Mix first 5 ingredients and cook slowly until thick, like jelly, stirring constantly. Pour mixture into baked shell. Cover with meringue and brown.
Combine potatoes and peas. Toss tuna with dill weed. Layer lettuce, potato mixture, tomato, tuna mixture and cucumber in 3 1/2-quart salad bowl. Top with 1 1/2 cups Dill Sauce. Cover; chill. Serve with remaining Dill Sauce.
Combine milk and sugar over medium heat and bring to a boil. Boil for 1 minute. Then add the rest of the ingredients and stir. Drop by spoonfuls onto waxed paper and let them harden.
Quarter tomatoes and green and red peppers. Put through food chopper, using medium blade; drain. Place vegetables in large kettle. Add vinegar; boil 30 minutes, stirring frequently. Drain and discard juice.
Grease pan and sprinkle with 1/4 cup nuts. Put all cake ingredients into large bowl; beat at high speed 6 to 8 minutes. Alternate batter and filler into thirds in Bundt pan. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Combine dates, oil, baking soda and water. Let stand 30 minutes. Add sugar, flour and egg. Stir until just moistened. Pour into 3 greased 5 5/8 x 3 1/4 x 1 7/8-inch mini loaf pans. Bake in oven 40 to 45 minutes.
Chop tomatoes; chop onion, tops and all. Add remaining ingredients. Chill overnight or several hours.
Halve or quarter cooked potatoes. Cut cooked broccoli into 2-inch pieces. Mix everything and sprinkle walnuts over the top. Serve hot or cold.
Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended smooth, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick, continue stirring. Add seasonings and cheese which have been cut into small pieces. Stir until melted. Combine with cooked spinach. Serve immediately or put in casserole topped with bread crumbs.
In frying pan, simmer butter, celery and onion until soft. Add broccoli. Cook until broccoli is soft. Add all other ingredients until cheese is melted. Add rice; stir and serve.
Mix sugar and flour in saucepan. Add syrup, butter and salt. Warm over	low heat until butter is melted. Beat eggs and vanilla. Stir into sugar mixture. Turn into pie shell and sprinkle pecans on top. Bake at 350° for 40 to 45 minutes or until filling is set in center. Cool before serving.
Bring to a boil the first 5 ingredients. Let cool. Mix well the remaining ingredients in a large bowl. Add above mixture into flour and sugar mixture. Grease 5 (16 ounce) cans (beans or pears) and fill 1/2 full. Bake at 350° for 1 hour. When cool on rack, empty out and wrap in foil. Keeps well. Delicious for coffee time. Try spread of butter.
Preheat oven to 375°. Mix cake mix as directed on the box label, except add grated lemon peel along with the cake flour mixture. Bake and cool according to directions.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand for 5 minutes, then sprinkle with coconut. Bake for 40 minutes at 350°.
In a large bowl, mix the cake mix, peanut butter, Crisco oil, water and the eggs. Beat with an electric mixer for 3 to 5 minutes. Drop from a teaspoon on an ungreased cookie sheet. Flatten with a fork that has been dipped in cold water. Bake at 350° for 10 to 12 minutes.
Blend in blender or sift 3 times. Store room temperature. Use 6 ounces boiling water to 1 1/2 tablespoons mix.
Drain fruit cocktail and pineapple, reserving juice. Mix all fruit together. Combine pudding mix with fruit juice and toss with fruit mixture. Refrigerate, then serve.
Peel cucumbers and onion. Dice vegetables and toss together in bowl. Add yogurt and season to taste with salt. Serve well chilled.
Beat cream cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Add in whipped topping. Add chocolate chips if desired. Spoon into pie crust shell. Chill 3 hours.
Cut the cheese in half lengthwise while still cold. Put on a plate and let soften. Pour the cocktail sauce over the cream cheese and sprinkle the shrimp over the top. Serve with Ritz crackers.
In Dutch oven, brown beef in margarine. Add next 5 ingredients, 1 1/2 cups hot water, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, covered, 1 1/4 hours; stir often. Remove bay leaves; add vegetables. Cook, covered, 30 to 45 minutes. Drain; reserve liquid. Skim fat. Add water to liquid to equal 1 1/4 cups; return to Dutch oven. Combine cornstarch and 1/4 cup cold water; stir into hot liquid. Cook and stir until thickened; stir in beef and vegetables. Heat through. Serves 8.
Cook beef, onion and green pepper about 5 minutes in skillet; drain. Stir in tomatoes, chili powder, cumin, salt and pepper. Simmer uncovered, stirring occasionally, 15 minutes. Place 1 unfolded pie crust at one end of cookie sheet, greased. Place 1/2 of beef mixture on half of pastry round. Leaving 1-inch border; press edges together to seal and brush pastry with yolk mixture. Repeat with remaining crust at other end of cookie sheet. Bake preheated at 400° for 20 minutes. Cut in half. Makes 4 servings.
Cut each biscuit into 6 pieces. Combine sugar, cinnamon and pecans or raisins. Shake in a bag. Place half of biscuits in Bundt pan and cover with half of sugar mixture. Layer again with biscuits and sugar mixture. Boil margarine and brown sugar. Pour over cake and bake 30 to 40 minutes at 325°.
Mix oil and sugar; beat on medium speed. Add eggs, one at a time; beat well. Add flour, sweet milk and vanilla; beat 3 minutes. Spray 3 cake pans with Pam. Pour batter into pans. Bake at 325° or 350° for 35 minutes.
Season	pork chops with salt and pepper. Dredge in flour and brown	slowly	on both sides.	Add diced onion and mushrooms over pork	chops.	Mix cream of mushroom soup with water;	pour over chops, onion and mushrooms. Cover; simmer for about 25 to 30 minutes, or until tender.
Mix ground beef with egg, bread crumbs, basil, salt and pepper in medium bowl. Shape into small balls. Cut sausage into 1-inch pieces; brown in large skillet. Remove with slotted spoon; set aside. Brown meatballs in pan drippings; remove and set aside with browned sausage.
Cook chicken until tender. Remove from bone; add carrots, onion, green pepper, tomatoes and celery. Return to pot and cook until tender. Add potatoes, okra and chicken. When cooked, brown a little flour and add to mixture. Salt, pepper and serve.
Butter a 9 x 13-inch casserole. Place half the buttered bread squares on the bottom of the dish. Place 1/2 the mushrooms on the bread. Combine chopped celery, onion and green peppers with mayonnaise. Spread half of this mixture over mushrooms. Repeat layers.
Soften beans; soak in water overnight. Simmer 1 hour. Put beans in crock-pot and add all remaining ingredients along with the water. Cook on low 10 to 12 hours or high 4 to 5 hours.
Combine all ingredients and mix. Bake in 425° preheated oven 20-25 minutes until done and golden.
Mix all ingredients together well, adding buttermilk last. Pour into two 9-inch unbaked pie shells. Bake at 350° until top is slightly brown for about 35 minutes.
Place popcorn in a greased 15 x 10 x 1 inch baking pan. Sprinkle with marshmallows and peanuts. Break candy bars in half and place on top. Bake at 350 degrees for 5 minutes. Let stand for 1 minute, toss to coat. Store in an airtight container.
Brown hamburger, onion and garlic. Drain well. Add remaining ingredients and heat thoroughly. Serve hot. Good with tortilla chips or crackers.
Saute beef, onion and garlic in oil in large skillet until meat is browned. Add ginger, green pepper, bouillon, soy sauce and wine. Bring to a boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Makes about 5 cups or 4 servings, less than 350 calories each.
Combine first 5 ingredients together in mixer until thoroughly blended. Pour into a gallon ice cream freezer, adding milk to within 1-inch of the top of the freezer. Makes 1 gallon of very smooth and delicious ice cream.
Cream together the first 4 ingredients. Add the egg and vanilla. Add the flour, soda and salt to the creamed mixture. Mix well. Chill 1 hour. Shape into 40 balls, 1-inch each. Place in lightly greased tassie pans. Bake at 325° for 14 to 16 minutes, or until lightly browned. Remove from oven and make wells in the center of each by gently pressing with melon baller. Cool 5 minutes; remove to wire racks.
In saucepan, blend first 5 ingredients and heat until gelatin dissolves. Chill until partially set. Fold in remaining items. Arrange avocado slices in bottom of mold. Pour gelatin mixture over and chill.
Mix all ingredients in a large bowl. Pour into a lightly greased 9 x 12-inch pan. Bake at 350° for 35 to 40 minutes. Cool slightly before serving.
Cut unpeeled apples and candy into bite-size pieces. In a very large bowl mix pudding and milk with a whisk until combined. Fold in thawed topping. Fold in apples and candy pieces. Cover and chill in refrigerator 4 to 24 hours.
Cover chicken with water in a saucepan and gently boil with salt and onion; cook until chicken is tender. Mix peanut butter gently with water until a thin paste is made. Add peanut butter paste to chicken and broth. Stir constantly and gently. Add fresh tomatoes and chili powder to the chicken and cook gently for 30 to 40 minutes. Salt and pepper to taste. Serve over rice, yam or fufu (African cassava root boiled and pounded).
Brown meat in oil and place in a covered roasting pan. Combine remaining ingredients and cover the steaks with this sauce. Bake at 400° for 20 minutes per pound, basting frequently, with the sauce.
Mix all together and pour in a greased casserole. Top with paprika and more grated cheese. Bake at 350° for 45 minutes to 1 hour.
Place wontons in a muffin pan. Bake 350° for 5 minutes. They will form crispy star-like cups. Mix together all ingredients in a bowl. Mixture should be moist but not soupy. Scoop mixture into each cup using a heaping teaspoon. Sprinkle top of mixture with a little shredded cheese. Bake at 350° for 10 minutes and serve warm.
Mix all ingredients thoroughly. Form into loaf. Bake in ungreased pan at 450° for 45 minutes to 1 hour.
Preheat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoons about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool before removing from cookie sheet.
Mix and drop by teaspoonfuls on greased cookie sheets. Sprinkle pecans (chopped)	on top and press in. Bake at 375° for 8 to 10 minutes.
Mix all ingredients together well. Place in refrigerator. Better if made ahead of time. Can be placed in graham cracker crust and served as pie (optional).
In mixing bowl, cream sugar and butter for 20 minutes. Add eggs, one at a time. Fold in flour, 7-Up and lemon extract. In greased pan, fold in batter. Place in a cold oven at 325°.
Bake at 350° for 1 hour. Cook all at one time. Cut in pieces and keep in freezer, if desired. Heat and eat.
Make sure linguine is dry. Add all other ingredients and toss together. Marinate in refrigerator for 24 hours. Stays fresh for days.
Dissolve gelatin in diet ginger ale in a blender. Add vinegar, artificial sweetener, catsup, paprika, Worcestershire sauce, salt and lemon juice. Blend at high speed until thoroughly mixed. Pour into a glass jar. Add onion and garlic. Shake well and refrigerate. Let stand 3 hours before using.
Blend butter and peanut butter in large mixing bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt; add to peanut butter mixture. Add chocolate chips. Spread half the batter in greased 13 x 9-inch pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with spatula or knife for marbled effect.
Brown onions, bell pepper, garlic in margarine. Add crab meat, bread crumbs, water and lemon juice. Cook over low heat for 20 minutes. Add parsley, sauces and seasonings. Place in shells or baking dish. Sprinkle with bread crumbs and brown quickly in 450° oven.
Combine flour, baking powder and salt. Blend milk and egg together and add, gradually, to the dry ingredients. Stir in corn. Drop by teaspoonfuls into hot, deep oil. Cook 2 to 5 minutes until browned. Serves 4 to 6.
Cover bottom of a 9 x 13-inch pan with miniature marshmallows. Prepare a yellow cake mix according to directions on box. Pour over marshmallows.
Potatoes can be peeled or unpeeled (whichever you prefer). Mix potatoes, peppers and onions in 9 x 13-inch cake pan. Top with butter. Season to taste. Cover with foil. Bake on top rack of gas grill until potatoes are tender, approximately 30 minutes. Great for summertime grilling.
Place butter in 2 quart microproof casserole and cook on High, 1 to 1 1/2 minutes, or until melted. Stir in flour and mix until smooth. Blend in broth. Cover with casserole lid and cook on High for 7 minutes. Add broccoli and blend well. Cover and cook on High for 15 minutes or until tender. Let stand 10 minutes. Transfer soup to blender in batches and puree. Return to casserole; cover and cook on High for 4 to 5 minutes or until heated through. Beat half and half with egg yolk in small bowl. Add a little warm soup and blend well. Beat mixture into remaining soup a little at a time; blend well. Cook on Low for 1 to 2 minutes. Garnish with lemon peel.
Cream shortening and butter. Add well beaten eggs. Reserve 1 cup flour. Combine dry ingredients and add to creamed mixture. Add cream and vanilla. Mix. Use the reserved flour on dough board when rolling out cookies. Use a large cookie cutter. Dough may be chilled for easier handling. Bake at 425° on ungreased cookie sheet until edges are light brown.
Heat oil in large soup pot. Saute onions, carrots, celery and potatoes until onions are transparent. Pour in stock, spices and salt. Bring to a boil, then simmer for about 1 hour until the potatoes are tender, but won't fall apart.
Place ground beef in a 9 x 13-inch baking dish. Press onion into top of beef. Spread Tater Tots over beef. Mix soup and milk in bowl. Pour over casserole. Bake at 350° for 1 hour. Yields 6 servings.
Saute celery and onion in butter. Cook broccoli and drain. Mix all together. Add mushrooms. Add remaining ingredients. Bake at 350° for 45 minutes.
Melt butter or margarine in frying pan. Add diced onion and cook to soften (few minutes). Add beef broth and uncooked rice. Stir, then pour into buttered casserole and bake 1 hour in preheated 350° oven.
Beat cake mix, canned pudding and eggs 4 minutes. Pour into 9 x 13-inch cake pan. Sprinkle white sugar over the top of the cake. Sprinkle 1/2 package of butterscotch bits over to make the frosting. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean.
On a piece of foil, layer ingredients in the following order: 2 or 3 thin slices of potato, hamburger patty, thin slices of onions, thin slices of carrot, thin slices of potato and salt and pepper. Wrap in foil and place in a baking dish. Bake at 325° for approximately 30 to 45 minutes (depending on oven) until done.
Combine pudding and milk. Add Cool Whip. In 8 x 12 pan, make layers of graham crackers and filling. Warm frosting for 1 minute in microwave and spread over cake.	Refrigerate.
Combine all ingredients together. Place chicken on top of rice mixture. Bake, covered, 1 1/2 to 2 hours at 300° or 325°.
Combine all ingredients in a bowl from chilies down. Fold in chopped artichoke hearts. Spray pie plate with Pam. Spread mixture over bottom of pie plate. Bake uncovered in 350° oven for 15-20 minutes until heated through, and browned. Serve with crackers.
Brown the sausage. Beat the eggs and combine with hash browns. Mix together melted butter, milk and cheese. Place all in a baking dish and top with Cheddar cheese. Bake at 350° for 45 to 60 minutes.
Put cucumbers and onions in jar in layers and pour remaining ingredients over layers. Do not stir or beat. Let stand in refrigerator for two or three days or as long as you like.
Mix pudding with milk; add Cool Whip and mix. Layer graham crackers in 9 x 13-inch pan. Add layers of pudding mix, graham crackers, pudding mix, etc. (end with crackers on top). Use ready made frosting and melt in microwave; spread on top of crackers. Refrigerate at least 2 hours or overnight before serving.
In 3-quart saucepan over medium heat in hot butter, cook tomatoes, onion and garlic for 10 minutes or until mixture is slightly thickened, stirring often. Stir in soup and mustard. Gradually add cheese, stirring until smooth after each addition. Pour cheese mixture into fondue pot and keep warm. Serve with apple wedges. Makes about 3 1/2 cups.
Preheat oven to 350°. Pour melted butter over sugar. Stir. Add the rest of the ingredients and mix well. Pour into 10 x 15-inch greased and floured baking dish. Bake at 350° for 45 minutes.
In a glass pie plate or other dish of similar size, spread the cream cheese in an even layer. Next, spoon in the chili and spread it into an even layer. Finally slice cheese and make a third layer with it. Cover with clear wrap and microwave until heated, approximately 4 minutes. Warm chips and sit in a circle around dip and dig in.
Mix well and bake for 25 minutes in microwave or bake in oven at 325° until dry.
Top assorted crackers with Monterey Jack cheese with jalapeno peppers. Top with some salsa, if desired. Broil for 30 to 60 seconds or until cheese melts.
Prepare pans. Spread nuts and coconut in pan. Prepare cake mix as directed on box. Pour over nuts and coconut. Melt margarine; add sugar and cream cheese. Mix well. Pour over cake batter in pan. Bake at 325° for 45 minutes.
Lay burritos in bottom of a 13 x 9-inch baking dish. In a bowl, combine chili and salsa. Mix well. Pour this mixture over burritos. Top with cheese. Bake in a 350° oven for 30 to 40 minutes.
Heat oven to 350°. In a large bowl, beat brown sugar, sugar, butter and vanilla until light and fluffy. Add eggs; beat well. Set aside. Combine all dry ingredients; mix well. Add chocolate chips and nuts; combine to sugar mixture. Mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 10 to 15 minutes or until golden brown. Store in airtight container.
Combine barbecue sauce and preserves in a large skillet and bring to a boil. Reduce heat and add remaining ingredients. Simmer for 30 minutes. Serve over hot rice.
Combine sugar, milk and butter in saucepan. Bring to rolling boil, stirring constantly. Boil 10 minutes, stirring occasionally. Remove from heat; add remaining ingredients and mix well. Spread in well-buttered 12 x 8-inch pan.
In small microwave-proof bowl, place chocolate chips and shortening. Microwave at High for 1 to 1 1/2 minutes or just until chips are melted and smooth when stirred.
Cream butter,	sugar and eggs. Add other ingredients. Roll out dough and cut.	Bake at 350° for 8 minutes.
Wash chicken breasts. Remove skin, if desired. Pat dry. In bowl, beat egg and milk. In a separate bowl, mix potato flakes, garlic powder and Parmesan cheese.
Cream Crisco, cream, butter and sugar. Add eggs, one at a time. Add 1/2 cup of flour at a time. Add flavoring. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 20 minutes.
Wash and pat dry chicken, cut in pieces. Put the pieces in a buttered casserole. Now make a sauce of mushroom soup, sour cream and sherry. Salt and pepper the chicken first and then pour sauce over chicken. Bake uncovered in a 350° oven for 1 hour. A nice brown crust will form over the top of the chicken. Serve over white rice.
Place Swiss cheese on bottom of pie shell. Sprinkle with spinach, mushrooms and meat. Mix next 4 ingredients together. Pour into pie shell. Sprinkle with Cheddar cheese. Bake at 350° for 40 to 45 minutes. Makes 4 main-dish servings.
Measure sifted flour. Add baking powder, salt, baking soda and spices. Cream butter and add sugars gradually. Cream well. Add eggs, one at a time; beat until light. Add flour alternately with milk. Beat until smooth. Add pumpkin and nuts. Mix well. Bake in 8-inch cake pans at 350° for 30 to 35 minutes.
Melt a little oleo and saute the celery, onion and green pepper until tender, but not brown. Cook mushrooms in a small amount of oleo. Add 3 tablespoons oleo to celery and onion mixture. Add flour and mix thoroughly. Slowly add chicken broth. Cook until thick. Add sour cream, salt, pepper, pimento and chicken. Mix thoroughly and put in a casserole sprayed with vegetable oil. Sprinkle with cheese and add almonds. Bake until heated through at 350°. Can also add Parmesan or Romano on top. This can be frozen or prepared ahead. Makes 8 servings.
Mix all ingredients in blender. Stop and scrape down sides of blender. Mix until smooth and thick. Store in icebox.
Mix. Add water to equal 1 gallon. Just before serving, add 1 quart ginger ale.
Brown meat and drain well. Add the remaining ingredients, except cheese and tortillas. Bring to a boil for 5 minutes. Put sauce on bottom (of loaf pan), then layer the tortillas, then layer of cheese. Repeat. Cover and bake at 350° for 30 to 40 minutes.
Melt butter in heavy skillet. Add dates, sugar and eggs. Cook over slow heat. Stir constantly until mixture comes away from side of pan or makes balls. Take off; cool slightly, then stir in Rice Krispies and nuts. Sprinkle powdered sugar on a piece of wax paper. Shape mixture into 2-inch rolls. Chill. Cut in slices.
Grease 9 x 13-inch pan. Mix oleo with sugar until smooth. Add flour, salt and baking soda; add oatmeal. Press 1/2 of dough into pan. Spread on jar of apricot filling. Crumble remaining mixture over top. Bake at 400° for 20 to 25 minutes or until golden brown.
Mix together cheeses and dried beef. Then add Worcestershire sauce, celery salt and garlic salt. Mix well. Make into a ball.
Mix. Wipe on brass. Dry off. Set in sun to dry and get hot. Then wipe down with tung oil and let dry. (using polish, will not have to polish so often.)
Scald and cool the milk. Add yeast that has been soaked in the warm water. Add shortening, sugar, salt and eggs. Stir well. Add flour and stir well for 2 minutes with spoon. Cover with towel and let rise in large mixing bowl, greased, until double or more in bulk. Divide dough into 3 parts and roll 1/2-inch thick into "pie shape" on floured board. Cut each pie shape into quarters, then each quarter in thirds. Begin at large end and roll into rolls; place on greased cookie sheet 2 inches apart. Let rise until double in size. Bake at 375° about 12 minutes. Makes 36 medium size rolls.
Slice and fry any summer squash. Place in a buttered casserole. Add 1 recipe Creole Sauce.
Preheat oven to 350°. Mix ingredients. Turn into greased casserole. Bake 30 minutes.
Trim excess fat from meat; cut into 1-inch cubes. In slow cooker, lightly toss beef cubes and Kitchen Bouquet, coating meat on all sides. Combine flour, salt and pepper. Sprinkle on beef cubes; stir gently until evenly coated. Add onion and green pepper. Combine tomato juice, tomatoes, garlic, cumin and chili powder; pour over beef and vegetables. Stir gently. Cover; cook on low for 10 to 12 hours or until tender. Add kidney beans during last hour.
Cream margarine in large mixing bowl. Beat in oil and egg. Sift together flour, salt, brown sugar, white sugar and soda. Beat in the top mixture and add vanilla. With wooden spoon, fold in crushed cornflakes, oatmeal and chopped nuts. Shape in small balls and place on greased cookie sheet and press with fork. Do not put too close to each other. Bake at 325° for approximately 15 minutes. Yield: 125 cookies.