HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring first 3 ingredients to a boil. Remove from heat. Add peanut butter and stir until mixed. Pour over Rice Krispies. Grease 9 x 13-inch pan. Spread mixture in pan and let cool. May frost with chocolate icing.
Mix ingredients together. Bake at 350° for 25 minutes. Cool and cut into squares.
Brown meat, breaking up large pieces; drain and let cool. In a saucepan, melt butter and stir in flour (thick and pasty). Pour in milk and blend with a whisk; cook until thick, stirring constantly. Add onion and seasonings and let cool.
Heat oven to 400°. Lightly grease 10-inch pie plate; put turkey, mushrooms, onions, salt and cheese in pie plate. Beat rest of the ingredients until smooth, in blender at high speed. Pour into pie plate; bake until golden brown. Insert knife into the center, should come out clean. Bake 30 to 35 minutes. Let stand for 5 minutes before cutting.
Peel and pit avocados, then mash in medium-size bowl with lemon juice, salt and pepper. Combine sour cream, salad dressing and taco seasoning in a bowl. Spread bean dip on bottom of dish and top with avocado mixture. Layer with sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, olives and cheese.
Cut up rhubarb and put in cake pan. Sprinkle on Jell-O and sugar. Pour water over all. Put dry cake mix on top. Melt butter and pour over this. Bake at 350° until light brown.
Mix together milk, flour and sugar. Melt butter in an 8 x 8-inch pan. Pour flour mixture over butter, but do not stir. Add fruit and do not stir. Bake at 350° until brown. (Makes its own crust.)
Boil water with cinnamon and cloves; boil together for 5 minutes. Steep bags of tea for 5 minutes. Add frozen orange juice, lemon juice and sugar.
In small saucepan, mix sugar, honey, water and lemon juice. Simmer over medium heat until thick enough to coat back of spoon and amber in color (about 40 minutes). Set aside to cool.
In saucepan, stir gelatin into grape juice. Let stand 5 minutes. Add sugar and cook over low heat, stirring constantly, until gelatin and sugar are dissolved. Cool. Stir in light cream. Chill until slightly thickened. Fold egg whites and whipped cream into gelatin. Pour into pie shell. Cover with 1/2 cup grape jelly. Chill until firm. Top with remaining grape jelly. Makes 6 to 8 servings.
Make square corn bread as directed on box (not muffins); cool. Crumble and set aside. Prepare stuffing mix. In a large bowl, combine mixes, celery and pecans. Add beaten eggs and enough broth to moisten. Use to stuff a chicken or turkey. If desired, bake in a greased shallow baking dish, covered, for 45 minutes at 325° or until heated through.
In large bowl, mix butter and powdered sugar until light and smooth. Beat in egg and vanilla until fluffy. In medium bowl, stir together flour, baking soda and cream of tartar. Add in thirds to creamed mixture, blending after each addition. Divide in half and flatten each. Put in a dish and wrap. Chill 1 1/2 hours. Roll out and cut. Bake at 350° for 6 to 8 minutes. Makes 5 dozen.
Mix margarine and cream cheese and blend well. Mix in flour and salt until it sticks together good. Place in fridge until cold. Pinch off small balls and press into ungreased muffin tins. Bake at 375° until slightly brown. Makes 8 dozen.
Place ham slices on broiler rack. Combine pineapple juice, sugar, applesauce and Old Bay seasoning. Spread glaze over ham slices. Garnish with pineapple slices and cherries. Top pineapple slices with remaining glaze. Broil 25 minutes.
Mix all together. Can be chilled and served cold or heated and served warm. It makes a great holiday punch when served this way.
Beat eggs. Add melted butter. Mix flour and sugar. Add chocolate chips, nuts and vanilla. Bake 1 hour at 350°.
Place cooked and chopped broccoli and chicken in an ungreased 1 1/2-quart casserole dish. Beat soup and milk. Pour over broccoli and chicken. Sprinkle with cheese.
Boil squash and onion until tender. Drain. Add all other items and sprinkle top with extra crumbs. Bake, uncovered, at 350° for 20 to 30 minutes.
First cook noodles. Drain water off and add butter until melted. Then add milk. Stir in beaten eggs and cut up cheese. Add salt and pepper to taste. Put in casserole sprayed with Pam for approximately 30 to 35 minutes in hot oven (350°). Do not overcook. To check and see if done, take a case knife and stick in middle of macaroni. If it looks congealed, it is done.
Put all ingredients except the 3 tablespoons butter into a large bowl and mix well. Cover and chill 2 hours or more. Shape into balls using about a tablespoon for each.
Mix egg, hamburger, chopped onion and chopped green pepper with 1/2 cup of flour, then fry until done. After this is done, remove, then use the other 1/2 cup of flour to make gravy with water and the grease. Put the steak back into the gravy for about 45 minutes to simmer. Add salt and pepper to your taste.
Preheat oven to 350°. Cream shortening, eggs, sugars and vanilla. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press with fork (dipped in sugar) to make crisscross. Bake for 10 minutes.
Mix first 5 ingredients and toast in oven 15 to 20 minutes at 350°. Stir every 5 minutes. Cool. Reserve 3/4 cup for topping. Mix instant vanilla pudding with milk. Add Cool Whip.
Mix together rice, beans, garlic, onion and chilies. In casserole repeat layers of rice-bean mixture, Ricotta cheese (thinned slightly with milk or yogurt) and shredded Jack cheese. Top with shredded Cheddar cheese and garnish (if desired) with black olives, fresh onions and parsley. End with layer of rice-bean mixture. Bake at 350° for 30 minutes. During the last few minutes of baking, sprinkle grated cheese over top. Garnish. Serves 6.
Preheat oven to 325°. Grease and sugar Bundt cake pan (use sugar instead of flour). Add sugar, oil and eggs to cake mix. Stir until well creamed. Add sour cream, poppy seed and almond extract. Beat well. Bake 45 minutes to 1 hour in hot 325° oven (or until tested "done" with a toothpick). Cool in pan for 10 minutes.
Cream butter and sugar until light and fluffy. Stir in the other ingredients. Put in greased and floured 8 x 4 x 4-inch pan. Bake at 350° for 50 to 60 minutes.
Beat eggs; combine with sugar. Pour hot milk slowly over mixture. Add salt and vanilla. Bake 15 minutes at 400°. Reduce heat to 250° and bake until firm.
Bring to a boil the oleo, sugar, milk and cocoa. Boil for one minute. Add peanut butter and stir until smooth. Add vanilla and stir. Add oatmeal and mix well. Spoon out on wax paper.
Put ingredients in shaker. Shake this well and pour over beans. Chill well. Crisp fried bacon may also be added.
Mix ingredients thoroughly with electric mixer. Line spring-form pan with graham cracker crumbs, mixed with 1/4 pound melted butter. Pour cheese mixture into crust. Bake for 20 minutes in 375° oven. Remove from oven.
Beat all ingredients together except cake mix, oleo and nuts. Put pumpkin mixture into ungreased 9 x 13-inch cake pan. Sprinkle the dry cake mix over mixture in cake pan. Pour the melted oleo over top of cake mix and sprinkle the nuts on top of this. Bake at 350° for 1 hour, no longer. Cool. Top with whipped cream or Cool Whip. Can omit ginger or nutmeg.
Drain garbanzos but reserve liquid. Put garbanzos, oil, garlic and lemon juice in blender or food processor and blend. Gradually add about 1/2 of liquid and blend until smooth. Serve with pita bread.
Brown the pork chops in the oil. Drain off excess oil. Add soup and water. Heat. Pour mixture and pork chops into casserole dish. Add potatoes and carrots. Season to taste. Cook, covered, at 350° for 45 to 60 minutes or until meat and vegetables are tender. This works great in an electric skillet.
Mix first 3 ingredients well, then add crackers. Continue to stir every 30 minutes for 2 hours.
Mix soups and mayonnaise together. Layer in 13 x 9-inch pan. First the broccoli, then second the chicken, then third the soup mixture. Combine dry stuffing and grated cheese and sprinkle on top. Cover and bake at 350° for approximately 45 to 50 minutes or until broccoli is cooked. Serves 10 to 12. Enjoy.
Cream the shortening and sugar. Add eggs. Sift dry ingredients. Add alternately with milk and bananas. Beat 3 minutes. Fold in nuts. Grease and flour 3 cake pans. Put even amount of batter in each pan. Bake at 350° for 25 to 30 minutes.
Crush Oreo cookies and sprinkle 1/2 in bottom of rectangular dish. Set aside. Mix pudding according to package. Set aside. Beat together cream cheese, confectioners sugar and margarine. Then add to pudding mixture. Stir in Dream Whip. Spread mixture over the Oreos in the dish. Then sprinkle remaining Oreos on top of mixture. Serve cold.
Dissolve gelatin in hot water. Add other ingredients and mix. Pour into mold. Chill. Unmold on lettuce leaves. If mold is a ring, fill center with cottage cheese with pineapple in it. Very pretty.
Mix hamburger, water, rice, onion, salt, garlic powder and pepper. Shape into balls (approximately 12). Mix sauce and water, pour over meatballs. Bake at 350°, covered, for 45 minutes. Bake an additional 15 minutes uncovered.
Wash strawberries and remove caps. Add powdered sugar to 3 cup of berries. Let stand 1 hour. Crush the remaining cup of berries. Cook with water 2 minutes. Press through a sieve. Mix cornstarch and granulated sugar. Stir into berry juice. Cook gently until clear, stirring constantly, about 20 minutes. Fill baked 8-inch pie shell with berries. Cover with hot strawberry sauce. Cool.
Spray dish with vegetable oil. Lay fish fillets in dish; cover with salad dressing and horseradish sauce. Sprinkle with lemon juice and pat of butter. Bake at 375° for 25 minutes, uncovered.
Combine sugar and water in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves; set aside. Melt margarine in a 13 x 9 x 2-inch baking dish in a 350° oven. Set aside. Cut shortening into flour. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly for 4 to 5 times. Roll into a 12 x 9-inch rectangle. Spread sliced fruit over dough. Roll up jellyroll fashion, beginning with long side. Cut dough into 12 (1-inch) slices. Place slices in butter. Pour syrup over slices; bake at 350° for 55 to 60 minutes or until golden.
Saute ham, celery and onion in butter in a Dutch oven. Stir in the next 5 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes.
Drain beans. Mix together all ingredients in large casserole dish, except onion rings. Bake for 30 to 35 minutes at 350°. Remove from oven, top with onion rings and bake until onion rings are golden brown.
In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan. Add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yields 4 to 6 servings.
Heat oven to 400°. Line 30 miniature cups with paper cups or spray bottoms only with no stick cooking spray. Combine first 6 ingredients; mix well. Add combined bananas, milk, margarine, egg whites and vanilla. Fill prepared cups almost full. Bake 10 to 12 minutes or until toothpick comes out clean. Let muffins stand a few minutes. Remove from pan, cool and sprinkle with powdered sugar. Makes 2 1/2 dozen.
Cook bacon, until crisp & drain on paper towels and crumble. Reserve 2 Tbsp. of crumbled bacon. In mixing bowl beat egg yolks until light about 2 minutes. Beat in onion, mustard, and pepper. Set aside. Place potatoes in bowl and fold in egg yolk mixture. Fold cheese, parsley and bacon into potato mix. Beat egg whites until stiff, fold into potato mix. Pour into a greased 1 qt. baking dish. Sprinkle with reserved bacon. Bake uncovered, at 325 degrees 45-50 minutes. Until set and edges are golden brown. Serve warm.
Beat eggs and add Parmesan cheese. This will be used to baste the crust.
Dissolve jello in boiling water. Add the ice cubes; stir until jello starts to gel. Add the Cool Whip (use wire whip or spoon). Pour into graham cracker crust. Chill for 2 hours.
Sift flour with salt, baking powder and sugar. Add nut meats. Combine remaining ingredients; add to dry ingredients. Stir (do not beat!) until just mixed. Turn into loaf pan (4 1/2 x 8 1/2-inch pan). Bake in moderate oven (350°) for 1 hour.
Melt oleo in 9 x 13-inch pan. Mix 1 cup sugar, 1 cup canned milk, Bisquick and vanilla together and pour over melted oleo in pan. Drain peaches and pour over batter. Sprinkle 1 cup sugar over peaches, followed by 1 cup canned milk. Sprinkle cinnamon over top. Bake for 45 minutes at 325° to 350°.
Sift all dry ingredients together. Dump remaining ingredients in and mix well. Bake at 300° to 350°. Makes 3 or 4 layers.
Shell and devein shrimp. Butterfry shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water; blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes and drain. Combine with minced garlic and ginger; gently crush into a paste. Mix in the wine and set aside.
Mix the ingredients and put in a small loaf pan. Bake at 450° for 15 minutes.
Grate or shave the chocolate so that it will melt uniformly. Melt butter until fully melted and very hot, then stir in the chocolate and continue to stir until the chocolate is melted. Whisk sugar and egg yolks together until light and then whisk into the chocolate/butter mixture until smooth. Then whisk in flours and continue to whisk until batter is smooth. Beat egg whites until they hold a stiff peak. Briskly stir 2 heaping tablespoonfuls of beaten egg white into your chocolate mixture, then fold in remaining. Bake at 350° for 20 minutes in a 9-inch Bundt pan.
Mix crumbs and margarine. Put 1/2 on bottom of 13 X 9 inch glass dish. Mix cream cheese and milk until smooth, add cool whip and sugar. Put 1/2 on top of crackers. Spread cherries on top, add remaining cool whip mixture on top of cherries. Top with remaining crumbs. Keep refrigerated.
Cook macaroni; drain. Combine all ingredients. Pour into baking dish and bake at 450° for approximately 30 minutes or until lightly browned and bubbly.
Combine all ingredients in mixing bowl. Stir until well blended. Drop by spoonfuls on cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix flour, sugar and butter to look like crumbs. Keep 1 cup for topping. Add molasses, water and baking soda to rest of mix. Pour into pan. Sprinkle topping over the top. Bake at 350° for 35 to 45 minutes.
Mix together garlic salt, ginger, minced garlic, pepper and soy sauce. Add chicken and marinate approximately 20 minutes. Use 3 tablespoons oil to cook meat. Then take meat out of oil and add more oil for cooking broccoli, salt, mushrooms and onion. Add broccoli and salt first and then mushrooms and onions. Add all together with chicken. Serve over rice.
Combine syrup, sugar and salt in saucepan; bring to a full boil. Stir in peanut butter. Remove from heat. Stir in vanilla, cereals and chocolate chips. Press into a buttered 9 x 9 x 2-inch pan. Chill 1 hour. Cut in small bars or squares. (For easy serving, store in refrigerator.) Makes about 2 dozen pieces. (Tastes almost like a candy bar.)
Combine onion, squash and soup. Heat. Layer squash, cheese and crackers in a baking dish. Sprinkle crackers on top. Melt margarine and drizzle over crackers. Bake at 350° until browned.
Brown ground beef, onion and celery. Add soups, 1 1/2 cups hot water, rice and soy sauce; simmer 30 minutes. Pour into greased 1 1/2-quart casserole. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with chow mein noodles on top. Bake 15 minutes longer.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Beat the eggs in large bowl. Stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely. Prepare pie filling as directed on package for pie. Let stand about 5 minutes, or until thickened. Spread over cake. Store cake in refrigerator.
Mix together squash, onions and salt. Place in pan and add 2 quarts ice. Let stand 3 hours; drain and wash in cold water. Combine remaining ingredients. Heat to boiling and add squash. Let come to boil again. Put in jars and seal.
Mix cake mix and flour. Add Jell-O, water and eggs. Beat 2 minutes. Add berries and juice; beat one minute. Add oil and beat 1 minute. Bake at 300° for 35 to 40 minutes.
Cook spaghetti according to package directions. Drain and run cold water over it. Drain cold spaghetti well. Toss all ingredients (except the Italian dressing and the salad seasoning) together. Pour Italian dressing and salad seasoning on mixture. Sprinkle with some Parmesan cheese. Toss all together. Chill in refrigerator overnight.
Clean and tear spinach into bite size pieces. Add bacon, eggs and mushrooms. Mix together oil, sugar, catsup, vinegar, Worcestershire sauce and onion and pour this dressing over salad when ready to serve.
In large bowl of electric mixer, beat eggs, oil, sugar and vanilla until well mixed. Stir in zucchini, pineapple and and can juice, flour, baking soda, cinnamon, salt, nutmeg and baking powder. Fold in raisins and nuts. Pour batter into two greased 9 x 5-inch loaf pans. Bake at 350° one hour or until bread tests done. Makes 2 loaves.
Heat oven to 425°. Lightly grease cookie sheet. Mix Bisquick and water until soft dough forms. Gently smooth dough into ball on floured surface. Knead 20 times. Pat dough onto cookie sheet and up the sides of the pan with floured hands. Bake for 20 minutes at 400°.
Cook chicken, remove skin and bones; set aside. Mix chicken soup and mushroom soup together by directions on can; set aside. Melt margarine and toss in stuffing mix until butter is absorbed. In a baking dish, make a layer of 1/3 of the stuffing mix, a layer of 1/2 of the soup mixture, all of the chicken, 1/3 of the stuffing mixture in the next layer, the last half of the soup mixture and finally the last of the crumbs. Bake at 350° for 45 minutes.
Mix the cream, wine (optional), Worcestershire sauce, dry mustard, pepper and mayonnaise together. Beat with a whisk until the mixture is creamy and well blended. Place in a fondue pot or pot over low heat; do not boil. Immediately add the Cheddar cheese; stir to mix well. Cook over low heat, stirring constantly, until the cheese has melted and blended with the other ingredients. Cook for a few minutes longer. Makes 2 3/4 cups. Serve with bite size pieces of Italian or French bread.
Melt butter; add sugar and eggs. Mix well. Stir in cornmeal, vinegar and vanilla; mix well. Pour into unbaked shell and bake 30 to 35 minutes at 350°.
Brown ground beef and drain. Mix with stuffing, using all seasonings. Put into greased 2-quart baking dish. Mix the soups and water together and pour over stuffing mixture. Bake at 325° for 30 minutes.
Preheat oven to 400°. Cream margarine and sugar. Add eggs and 1 teaspoon vanilla. Sift flour and spices together. Add to sugar mixture. Blend 2 teaspoons vanilla into applesauce. Add soda to applesauce. Combine with batter mixture. Batter will be stiff. Fill greased muffin tins and cook approximately 10 minutes. Yields about 85 muffins.
In large skillet, brown meat; stir in onion soup mix, chili powder, kidney beans and tomatoes. You may also add 1 cup of water if needed. Simmer, covered for 30 to 35 minutes.
Soften yeast and dissolve with 1 teaspoon of sugar in the water (lukewarm). Add milk that is cool to lukewarm; add shortening, sugar, salt and eggs. Beat well. Add flour to make soft dough. Let stand 10 minutes.
Mix dry ingredients. Add buttermilk oil, yeast cake and warm water. Stir until blended. Roll out. Put melted butter, cinnamon and brown sugar. Bake at 400° for 10 to 12 minutes.
Knead until dough becomes smooth and elastic; no longer than 5 to 10 minutes! Place in greased bowl, grease top of dough and cover with wax paper; let rise in warm place (80° to 85°) until doubled (1 to 1 1/2 hours); punch down and form into rolls of desired shape. Place in greased pan and let rise until doubled (30 to 40 minutes). Bake at 425° for 8 to 10 minutes.
Cut into 1/2 inch cubes, place meat in crock-pot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. Do not add any additional liquid. Cover and cook for 12 hours on low heat. Yield: 4 servings. Carbohydrate 15 g, protein 34 g, fat 24 g, calories 414.
Salt and pepper the meat. Heat 3 tablespoons olive oil in pan and brown the meat. Add onion, garlic and pepper and saute until onion is brown. Add cinnamon, cumin, dates and apricots. Cover meat with water until meat is tender and broth is thickened, approximately 25 minutes. You may use chicken stock in place of water for a richer stew. Garnish with remaining slivered almonds and with chopped cilantro. Serve over rice.
Cook macaroni; drain. In a large skillet, melt butter. Add green pepper and onion. Cook until tender. Add chili, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked macaroni and top with shredded cheese. Cover and heat on low for 5 minutes. Serves 6.
Mix Jell-O and water; cool and thicken. Beat cheese spread and mayonnaise. Add Jell-O and cream. Add remaining ingredients. Grease mold with a little mayonnaise. Refrigerate.
Melt margarine in a 9 x 13-inch pan. Spread hash browns over melted margarine. Slightly beat eggs, milk, salt and pepper. Add cheese and browned sausage. Pour mixture of eggs, milk, seasoning, cheese and sausage over the hash browns. Bake for 1 hour at 350°.
Beat eggs. Add milk and all other ingredients. Cook in 2 tablespoons shortening. Stir well while cooking.
Season to individual taste. Drain meat before adding to sauce. Let simmer for about 3 to 4 hours, stirring every 15 minutes.
Layer as listed except mayonnaise and cheese. Mix mayonnaise and cheese. Spread on top. Cover tightly and place in refrigerator overnight.
Mix the first 4 ingredients in a bowl. Marinate the chicken, then cook on a grill. After removing from grill, pour lemon juice over the chicken.
Use 1/3 less liquid for mixing jello. Use some juice from fruits. Put jello in shallow pans to jell.
Place apples in well-greased 10-inch pie pan. Sprinkle with lemon juice. Cover with 1/4 cup sugar. Cream together butter or margarine and remaining 1/2 cup sugar. Add egg and mix with creamed mixture. Spread over fruit. Bake in 350° oven for 45 minutes. Serve hot or cold with thin custard sauce or whipped cream.
Don't mix until ready to serve. Can make 24 hours ahead of time. Refrigerate.
In a long casserole dish layer the ingredients starting with green beans and ending with Ritz crackers. Bake at 350° for 30 to 40 minutes.
Brown hamburger. Add tomato sauce, V-8 and sauce mix. Simmer 20 minutes. Layer meat sauce, noodles, cottage cheese and Mozzarella cheese; end with meat. Bake at 350° for 1 hour (covered with foil). Remove foil the last 20 minutes. Let set 15 minutes. Serve and enjoy.
Brown meat, onion and garlic in tablespoon of vegetable oil. Stir in water, sauce and paste. Simmer 10 minutes. Mix cooked macaroni with cheese, bread crumbs, eggs and 1/2 cup vegetable oil. Spread in a 9 x 13 pan. Top with meat sauce and add extras (pepperoni, mushrooms, green peppers). Bake 30 minutes at 350°. Remove from oven and let stand for 10 minutes. Cut into squares and serve.
Cook potatoes 25 minutes in salted water. Drain. Peel and slice potatoes. In a large skillet, fry bacon crisp. Drain and crumble. Reserve 1/4 cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened. Stir in bacon and potatoes. Cook about 5 minutes. Add hard-boiled eggs and toss. Makes 7 servings.
Crumble cooked cornbread. Pour broth from cooked chicken over bread. Add other ingredients; stir well. If too dry, add small amount of milk. Bake until done at 350°.
In large bowl,	stir together first 3 ingredients. Add remaining ingredients. Toss lightly to coat. Cover tightly and chill. This is nice to serve on lettuce.