HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and press into bottom of 13X9 pan. Bake at 350 degrees for 15 minutes.
Melt cream cheese and peanut butter in microwave for approx 2 minutes (stopping and stirring at 1 minute intervals). Melt chocolate in separate bowl until creamy. Combine chocolate with cream cheese mixture and whisk in sweetener and cream. Pour into buttered (or Pam'ed) glass dish and chill at least 4 hours. Cut into 16 squares. 2.5 carbs per piece.
Brown ground beef and drain. Mix in cream of celery soup and mushroom soup. Pour in a casserole dish and place Tater Tots on top. Bake at 350° until Tater Tots are done.
Mix all ingredients together. Melt 1 tablespoon of butter in skillet. Pour into skillet 2 tablespoons of batter. Fry until full of bubbles. Flip and fry until golden brown.
Heat electric griddle to 370°. In a bowl, combine all dry ingredients, buttermilk and vanilla. In a mixer bowl, beat egg whites until soft peaks form. Fold egg whites into oat mixture. Spray griddle.
Break up the chocolate and melt it in the top of a double boiler over hot water. Meanwhile, bring the milk to a boil in a small saucepan and steep the mint in it for 5 minutes.
In a buttered baking dish, combine apples, 1/3 cup sugar and 2 tablespoons butter. Mix in medium bowl and blend remaining ingredients. Sprinkle over apples. Bake for 45 minutes at 350°.
Combine sugar and cornstarch in saucepan and add next 6 ingredients. Heat until thick and bubbly. Remove from heat and add salad dressing and onion. Mix with cut up potatoes and eggs. Chill well and serve.
Soften cream cheese in a bowl. Stir in Pace picante sauce. Add lemon, salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more Pace picante sauce for a better taste.
Place rice in boiling water and set aside. In separate pan, cook meat, onion and celery until browned. Drain fat. Strain rice. In a 3-quart casserole dish, place rice, meat mixture and all other ingredients, except almonds. Mix well. Bake, covered, at 350° for 45 minutes. Top with almonds and bake for 15 minutes more.
Preheat oven to 350°. Mix everything together in baking dish. Bake uncovered for 30 to 45 minutes until nicely brown.
Put all ingredients in large pan and boil 15 minutes. Add 1 1/2 cups flour, mixed into thin paste. Cook entire mixture 5 more minutes. Seal in hot, sterile jars. Excellent on meat.
Measure oats, wheat flakes, nuts and coconut into bowl. Stir to	mix. Add oil, honey, vanilla and salt. Mix well. Spread 1/2-inch deep on	cookie	sheet.	Bake at 250° until toasted and golden brown, about	40 to	60 minutes. Stir occasionally as sides brown first. Let cool. Store in jars.
Parents add the ingredients slowly and consistently, making sure to mix well. Sprinkle with mistakes and mix until dissolved. Comes out perfect every time.
Mix all together and put in the refrigerator for 1 day. Then it is ready to eat.
In medium bowl combine cream cheese, 2 tablespoons almonds and sherry. Shape into ball. Cover and refrigerate 3 hours. Smooth surface with spatula and roll in toasted almonds to coat. Serve with crackers. Makes 1/2 cup.
Chill bowl and beaters. Combine milk powder and ice water. Beat until stiff. Add sugar and vanilla. Serve immediately.
In a 13 x 9 x 2-inch pan, cook cake according to directions on box. Cool 10 minutes. Poke holes in cake with straw. Mix Eagle Brand milk and cream of coconut together. Pour over cake. Let cool. Mix Cool Whip and can of coconut and frost cake.
Marinate venison in red wine vinegar for 3 to 4 hours; drain. Transfer venison to a large pot and cover with water. Season with salt and pepper. Add garlic and chili powder. Bring to a boil. Reduce heat and simmer for 30 minutes. Stir in remaining ingredients. Simmer for another 25 minutes.
Whip mayonnaise together with cream cheese. Add garlic powder and mix well. Rinse crab and drain. Fold crab into mayonnaise mixture. Place in a buttered casserole dish. Sprinkle with almonds. Bake 30 minutes at 350°. Serve with crackers.
Place apples in greased baking pan. Mix flour, baking powder, salt, sugar and egg. Place over apples. Pour melted butter over top and sprinkle cinnamon on top. Bake 30 to 40 minutes in 375° oven. May double for 13 x 9-inch pan.
Combine sour cream, milk and pudding in bowl with whisk, mix until smooth. Add pineapple and coconut. Mix to combine. Refrigerate for 30 minutes before serving. Yields 2 cups.
Chop onion. Mix all ingredients well.	Shape in a loaf in a baking dish. Bake at 350° for about 1 hour or until brown. Makes 6 servings.
Cut cucumbers into 2-inch wedges. Mix sugar, salt and vinegar in a pot on low heat. Add smashed, whole chili peppers to taste. Remove mixture and pour over cucumber wedges. Let stand for about an hour, stirring occasionally. Bottle and refrigerate.
Fry meat. Add other ingredients in saucepan. When meat is done, add vegetables. Cover the saucepan. Simmer over low heat for 25 minutes. Do not add water. The liquid from canned tomatoes should be enough.
Combine dry ingredients with milk to make thin batter. Melt margarine in a deep bowl in oven while it is preheating to 350°. Pour batter into middle of melted margarine. Do not stir. Carefully pour fruit which has been sweetened with 1/2 cup sugar and seasoned as you wish over batter. (Any canned fruit pie filling may be used, too.) Do not stir. Bake at 350° for 1 hour or until crusted on top.
Place prepared ingredients on large platter in the following order: bean dip, avocado (to keep avocado from browning, sprinkle lemon juice on top), taco seasoning and sour cream mixed together, chopped tomatoes, chopped green onions, black olives and grated cheese (on top).
Pour in the cranberry juice and apple juice into the coffee urn. Place cinnamon, cloves, and brown sugar into basket and let perk for 30 minutes. Drink hot and enjoy.
Wash and cook rice. Beat eggs slightly. Chop onion and braise in margarine. Add herbs. Combine all ingredients well and place in an oiled 8 x 8-inch pan. Bake at 350° for 30 to 40 minutes. Serve with brown gravy. Yield: 6 to 8 servings.
In large saucepan, cook sausage, zucchini, green pepper, onion and garlic with oregano until done. Stir to separate meat. Add remaining ingredients; bring to boil. Reduce heat; simmer 5 minutes or until done. Stir occasionally. Makes 7 cups or 4 servings.
Combine eggs and salt. Place alternating layers of corn, mixture and crumbs in greased baking dish. Dot each layer with butter. Pour in milk. Bake at 325° for 30 minutes.
Toast bread slices. Mix all ingredients together. Spread mixture on bread slices. Toast in 450° oven for 10 minutes. These may also be frozen and toasted at a later time.
Beat the oil, apples, nuts, eggs and sugar by hand. Then add the flour, soda, salt and vanilla. Add raisins (optional). Bake at 350° in tube pan for 90 minutes or 2 loaf pans for 60 minutes.
Blend sugar, cocoa, flour and salt in saucepan. Gradually add milk and beaten egg yolks. Bring to a slow boil and cook until thick. Remove from heat, add butter and vanilla. Cool. Pour in cooled baked pie shell and top with meringue. Bake in 350° oven until brown.
Mix eggs, flour, mustards, sugar and salt together. Add milk and cook over a very low flame, stirring constantly. When it starts to thicken, add vinegar and cook until it thickens. Makes 1 quart.
Melt chocolate chips in double boiler; add butter, egg and pecans. When mixture is slightly cooled, add marshmallows. Stir to coat. Use wax paper 18-inches long and put down a heavy coat of coconut. Pour mixture over coconut. Roll into a log 1 1/2 to 2-inches. Chill, slice and serve.
In a mixing bowl, combine 2 cups Flour, Yeast, Sugar, Cinnamon, Salt and Baking Soda. Add Orange Juice, Water and Oil; beat on low speed until moistened. Beat on high 3 minutes. Stir in the Pecans, Apricots and remaining Flour to form a stiff batter. Do not knead. Grease two 8 x 4 x 2 inch loaf pans; sprinkle with cornmeal. Spoon batter into pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350 for 35 - 40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast. Yield 2 loaves.
Brown meat and drain. Melt cheese in a double boiler and add other ingredients. Serve in a fondue dish, keeping warm. Use Doritos or crackers for dipping.
Mix all ingredients; drop from teaspoon onto greased cookie sheet. Bake at 300° to 350° until light brown.
Mix butter, flour and powdered sugar. Pack into 9 x 9-inch pan. Bake 10 minutes at 350°. Beat eggs. Add sugar, flour, baking powder and lemon juice. Mix well and spread on crust. Bake at 350° for 25 minutes. Cut into squares.
Bring sauce to boil. Put meat in and cook on medium heat for 15 minutes. Remove and cool in refrigerator overnight. Cut vegetables and place on skewer with meat. Grill and baste with sauce.
Combine rhubarb, sugar and water and bring to a boil and boil 10 minutes, stirring occasionally. Add gradually 2 packages of red jello and boil 5 minutes more. Pour into jars and seal. (Jello can be of choice.)
Cut up vegetables. Mix all together. Add salad dressing and Salad Supreme. Mix together and refrigerate.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with strawberries. Refrigerate leftovers.
Mix ingredients and boil to soft ball stage or 234°. Add butter and vanilla. Let stand until cool. Beat until creamy. Pour into buttered plate. Cool and cut in squares.
Prepare cake mix as directed. Pour into 11 x 16-inch greased and floured pan. Bake 15 minutes at 350°. While baking, mix sugar and margarine. Add cinnamon and flour. Mix into crumbs and cover top of cake. Continue to bake crumbs and cake for 20 minutes. When cool, sprinkle with powdered sugar.
Crust: Beat egg. Add herb seasonings. Add rice and mix thoroughly. Oil pizza pan or pie plate. Press mixture into pan thinly. Bake at 350° for 10 minutes (can be stored in refrigerator/freezer at this stage).
Saute zucchini and onions in margarine; add spices. In large bowl, beat eggs. Add shredded cheese. Add zucchini. Press rolls into pie plate to form crust; add zucchini mixture. Cover with sliced tomatoes and Parmesan cheese. Bake at 375° for 30 minutes (cover edges with foil to prevent overbrowning). Remove foil last 10 minutes of baking time.
Mix first 4 ingredients with beater or blender. Pour on English muffins. Bake at 350° until brown. Serve whole or cut into wedges.
Mix together until smooth. Pour into crust; chill at least 20 minutes. Garnish with lemon slices or graham cracker crumbs.
Mix flour, sugar and baking powder. Blend in butter and vanilla. Divide into 4 piles. Shape each into a roll 13 inches long, 3/4 inch wide. Place on ungreased cookie sheet, 4 inches apart. Make a depression about 1/4 inch deep down the center of roll. Fill with Jam. Bake at 350 for 15-20 minutes, until light brown. While still warm, cut diagonally.
Mix all ingredients together except whipping cream and confectioners sugar. Put into baking dish and bake until toothpick comes out clean.	Cool completely. Chop pudding into small pieces. Whip 1/2 pint whipping cream and add small amount of confectioners sugar to taste. Fold into pudding. Top with a dollop of whipping cream when served.
Combine oleo and crumbs and press into bottom of 9 x 13-inch pan. Beat cream cheese. Add sugar, peanut butter, milk and whipped topping, beating well after each addition. Spread onto crust. Put in freezer. Remove from freezer 15 minutes before serving.
Combine ground beef and onions in a 10 x 10 x 2-inch dish. (Make certain to break up meat and spread over entire dish.) Cook with microwave at High for 4 minutes. Stir several times during cooking. If using chuck, do not drain. When using regular ground beef, you will want to remove excess grease.
Cut rolls lengthwise in half. Arrange vertically around outside of 3-quart glass bowl (cut side out). Chop coarsely more of rolls (enough for layer in bowl). In large bowl, mix pudding as label directions state, using only 2 cups of milk. Fold in Cool Whip except for 1/4 cup reserved for top. Spoon half of pudding mixture into 3-quart bowl; top with chopped cake rolls, then half of cherry pie filling. Top with remaining pudding mixture. Make an indentation in center of pudding mixture; spoon in remaining cherry pie filling. Cut some of reserved cake rolls crosswise in 1/2-inch slices. Garnish with cake roll slices and reserved Cool Whip. Refrigerate until cooled, at least 2 hours.
Grease 1-quart casserole. Prepare the instant mashed potatoes, using package directions, except omit butter. Fold in cream cheese. Stir in egg, onion and parsley. Blend well and transfer to well-greased 1-quart baking dish. Dot with butter and sprinkle with paprika. Bake at 400° for 30 minutes.
Cream fats and sugar together; add the other wet ingredients and mix with the other dry ingredients (quite a stiff mix). Roll into small balls and space them out on a greased baking tray. Bake for 15 to 20 minutes at 350° or on gas mark 4.
Beat egg whites until stiff, add yolks and vanilla, mix well. Add sugar and blend. Sift flour and baking powder and add to egg mixture. Mix well. Pour batter into a large cookie sheet sprayed with cooking spray. Bake at 350° for 20 to 25 minutes. Invert cake on cup towel and roll up. Cool completely.
Cut biscuits in quarters and roll in cinnamon and sugar that has been mixed together. Put in greased Bundt or angel food pan. Boil butter and brown sugar 1 minute and pour over biscuits. Bake at 350° for 35 minutes.
Crush Oreo cookies and put in 9 x 13-inch pan. Stir ice cream until soft; add coffee and almonds; mix well. Put into pan over cookie crumbs. Freeze. When ready to serve, cut into squares and serve with chocolate sauce on top.
Bring to a boil in a heavy, large pan 2 cups sugar and whipping cream. In a small pan or skillet, caramelize 1/4 cup sugar. Stir to keep from burning. When caramelized, add to the cream and sugar mixture. Cook until soft ball forms in cold water. This only takes a few minutes. Take off heat; add vanilla and margarine. Beat with mixer until thick. If too thick, add a little milk.
Sift sugar, flour, cocoa and salt. Beat egg yolks and milk. Stir egg and milk mixture into dry ingredients to form a smooth paste, then stir in remaining liquid. Stir constantly until mixture comes to a boil and thickens. Continue stirring about 3 minutes. Remove from heat; stir in vanilla and butter. Pour into a baked 9-inch pie shell.
Saute pork in oil. Add and simmer next 6 ingredients. Stir in 1 can chop suey vegetables and 1 can bean sprouts. Heat until warm. Serve over rice or noodles.
Place chicken in baking dish. Sprinkle with salt, pepper and paprika. Melt butter in skillet. Add other ingredients. Simmer until other ingredients are combined well. Pour over chicken. Bake at 350° for 1 hour and 15 minutes. Serve with rice or noodles. This recipe doubles nicely for company. Great served with salad and bread.
Prepare stewed chicken. When almost tender, sift together flour, baking powder and salt. Combine milk and oil. Add to dry ingredients. Stir just to moisten. Drop from tablespoon directly onto chicken in boiling broth. (Do not let batter drop into the liquid.) Cover tightly and return to boiling. Reduce heat (do not lift cover). Simmer 12 to 15 minutes until dumplings are done. Remove chicken and dumplings to hot platter. Keep hot while preparing gravy. Pour gravy over chicken and dumplings. Garnish with parsley. Makes 6 to 8 servings.
Dissolve yeast in water. Mix with buttermilk and sugar. Set aside. Mix flour, baking powder, soda and salt. Cut in shortening. Add liquid ingredients. Mix lightly. Do not knead. Refrigerate overnight.
Line a greased 15 x 10-inch cookie sheet with crackers. Bring to boil the brown sugar and margarine. Pour over crackers. Sprinkle top with nuts. Bake at 350° for 10 minutes only. Cool in refrigerator. Separate into bars.
Brown pork in oiled skillet. Spray 9 x 13 glass baking dish with Pam cooking spray. Place a layer of sliced potatoes into greased baking dish. Place diced onion on top of potatoes and then layer diced green peppers over onions. Transfer browned pork over into baking dish over green pepper layer. In separate bowl, mix soup and water and mix well. Pour soup mixture over meat to cover. Bake at 350° for 45 minutes or until done.
Mix marshmallows with pineapple and let stand awhile. Make Jell-O according to directions. When slightly jelled, whip it. Whip the whipping cream. Break cake into small pieces.
Cook broccoli (10 minutes) and rice according to directions. Mix soup and milk well. Add broccoli and rice. Add cheese and salt and pepper to taste. Pour into well-greased 9 x 13 x 2-inch casserole dish. Thinly slice 1 stick margarine or butter and place pats on mixture, covering it. Sprinkle on croutons. Bake at 325°, uncovered, for 1 hour and 15 minutes.
Combine all except cheese, potato chips and almonds. Place in a large rectangular dish. Top with cheese, almonds and potato chips.
Combine ingredients; mix well. Chill several hours or overnight. Serve with assorted vegetables, celery, carrots or other dippers.
Cut up all vegetables in small cubes. Mix in 1/4 cup salt. Let this mixture set overnight in refrigerator.
After cleaning mussels (shells) place in deep pot with approximately 1/2-inch of water. Place over medium heat with pan covered. When water boils enough for the mussels to begin to open, add garlic, pepper, parsley, salt and tomatoes. Mix and continue heating over medium heat for approximately 5 minutes. Serve with garlic bread.
Pour boiling water over vegetables; let stand for 10 minutes, then drain. Add seasonings. Boil for 15 to 20 minutes. Put in jars and seal.
Cook until thick, about 5 minutes, stirring constantly. Great over hot biscuits.
The potatoes may be peeled or just scrubbed well. Slice them in 1/2-inch thick rounds. Place in a crock-pot. Add onions and bell pepper. Sprinkle with Tex-Joy. Put a stick of margarine on top and plug in the pot. Place setting on high for 3 to 3 1/2 hours.
Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green peppers, onion, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice. Makes 8 servings.
Saute onion in margarine. Add soups and cheese. Mix well. Add chopped broccoli and rice. Mix all ingredients well and bake at 350° for 30 to 45 minutes.
Mix sugar, vinegar, oil, soup, mustard, pepper, Worcestershire and salt; boil until thick, about 5 minutes. Add onion and green pepper. Arrange carrots in layers with onions and peppers, pour boiling marinade over carrots. Place in fridge at least 24 hours. Serve hot or cold.
Mix all together; add small amount of apples while using mixer and then add the rest of apples and walnuts. Pour into greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 50 minutes.
Preheat oven to 350°. Grease pan. In mixer, beat eggs, sugar and flour. While beating, melt margarine. Add hot water. Add powdered milk to sugar/flour mixture. Pour butter on flour mixture. Add baking powder and lemon (or orange or vanilla extract). Put in pan immediately. Bake 40 minutes at 350°.
Place all ingredients in large pot. Heat to boiling. Cover and reduce heat. Simmer 2 1/2 hours, then discard bay leaves, celery tops and onions.
In skillet, heat oil. Brown meat in same pan. Bring broth, water, ginger, pepper, teriyaki sauce and garlic to boil. Add vermicelli. Simmer, covered, 8 minutes, stirring often. Add vegetables. Bring to a boil. Simmer, covered, for 4 minutes. Stir in onions. Makes 4 servings.
Cream Crisco and butter. Add sugar, flavorings and baking powder. Mix well. Add eggs, beating after each. Add milk and flour alternately, beginning and ending with flour. Pour batter into a greased and floured tube pan. Place in a cold oven and set the temperature to 350°. Bake 1 hour and 15 minutes.
Break up half of the cookies and line bottom of cake pan (13 x 9-inches). Pour melted butter over cookies. Mix cream cheese, Cool Whip and confectioners sugar until spreadable. Spread cream cheese mixture over cookies. Mix pudding per package directions and pour over cream cheese mixture. Crumble remaining cookies on top of cake. Chill.
Press crescent rolls in jelly roll pan, forming a crust. Bake at 350° until light brown, about 10 minutes; cool.
Cut 1 loaf into 16 pieces and place in a greased 9 x 13-inch bread pan.
Mix together and chill for 1 hour. Form into balls and fry in grease.
Brown ground beef and drain. Combine all ingredients. Simmer until hot. Ready to serve.
In bowl, stir rest of these ingredients into eggs. Dump onto baked pastry (above). No need to cool pastry first. Bake another 20 to 25 minutes until edges are brown and top toasty in 350° oven in an 8 x 8 x 2-inch pan. Serves 9 to 12 pieces.
Boil sugars, cornstarch and milk until ball is formed in water. Add remaining ingredients, stirring quickly. Spread in buttered pan; refrigerate.
Cook spaghetti. While spaghetti is cooking, stir-fry vegetables with sauce. Drain spaghetti and toss with vegetables.
Heat apple cider. Add cloves, stick cinnamon and allspice. Continue to heat about 1 hour. Stir occasionally. Serve piping hot. Great for a crowd of 25 to 30 . Easy to scale down for a smaller group.
Mix well sugar and cracker crumbs. Melt in double boiler, peanut butter and butter. In separate bowl, melt chocolate chips. Press graham cracker crust into 11 x 14-inch pan. Blend well. Pour chocolate over mixture in pan. Let set 15 to 20 minutes. Cut into squares.
Add Quaker oats with white flour, salt, milk, sugar and yeast into bread machine. Follow instructions of your machine manufacturer.
Mix all together. Press into a buttered 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool and cut into squares.
Mix together. Put in a large cake pan. Bake 3 hours at 350°. Bake, covered.
Fry onion in margarine until margarine is melted. Grease 9 x 13-inch pan. Mix all ingredients and pour into pan. Top with crushed corn flakes or potato chips. Bake 1 1/2 hours, uncovered, at 400°.
Combine in large bowl creamed corn, whole kernel corn, oleo, sour cream, eggs, sugar and muffin mix. Pour into 9 x 13-inch pan. Bake at 350° for 1 hour or until golden brown.
Cream together shortening, brown sugar and white sugar until fluffy. Add eggs 1 at a time and beat thoroughly after each one. Sift together flour, salt and baking powder. Add flour mixture alternately with milk. Add vanilla and nuts. Bake 1 1/2 hours at 325° in a tube pan, greased and floured.
Layer the ham and potatoes in a shallow 1 1/2-quart baking dish. Melt 3 tablespoons margarine in a saucepan; add the onion and cook until golden. Blend in flour. Add milk gradually and cook, stirring, until thickened. Season with salt and pepper. Pour over the ham mixture and sprinkle with cheese and bread crumbs. Dot with remaining margarine. Bake in a 400° oven for about 20 minutes. Makes 4 servings.
Add all ingredients. Beat and pour into tube pan. Do not grease. Bake 1 hour.
Bring oleo, buttermilk and cocoa to a boil. Pour over sugar. Add vanilla. Beat until icing is spreading consistency. Frost cake still in pan (Chocolate Sheath Cake).
Pour this over the cake batter. Bake at 350° for about 40 minutes or until toothpick comes out clean. It will rise and then fall in the center.