HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crumbs, coconut and nuts; reserve. Heat butter and 1/4 cup granulated sugar until butter is melted. Stir in cocoa; mixture should be smooth and sugar dissolved. Blend in egg and vanilla, mixing well. Combine mixture with crumb mixture. Turn into a lightly oiled (not greased) 8 x 8-inch pan. Press firmly to make a smooth surface. Place into freezer while preparing next layer. Blend the 1/4 cup soft butter, the powdered sugar and hot water until mixture is smooth and well combined. Spread over chocolate layer, smoothing top. Melt chocolate chips. Spread over top of cookie (sometimes it spreads easier if you add a little butter and milk.) Cover and chill. Cut into 16 bars (288 calories each!).
Put squash in large casserole dish & mash. Add cheese leaving enough to cover later. Stir in crackers & minced onions. Add eggs & stir quickly to prevent them from cooking. Salt & pepper to taste. Cover with rest of cheddar cheese. Cook at 350 degrees for 20 minutes. Uncover and cook an additional 20 minutes or until slightly brown.
Melt 2 tablespoons butter in 8 or 9-inch skillet. Add mushrooms and cook until tender, 3 to 5 minutes. In large bowl, beat eggs with milk. Add mushrooms zucchini, tuna, salt, lemon juice and tarragon. Mix well. Melt remaining 1 tablespoon butter in skillet. Pour in tuna mixture. Cook over low heat to medium heat, without stirring, until frittata is set on bottom. Place under broiler and cook just until top is set, about 3 minutes. Serves 4.
Crush cookies, place half crumbs into a 9 x 13-inch pan. Mix cream cheese and margarine until smooth. Mix in powdered sugar. Fold in Cool Whip.
Mix all ingredients together and roll into marble-size balls. Bake in 400° oven until brown, approximately 10 minutes.
Combine water, honey and oil in saucepan and heat to lukewarm. Pour into a large mixing bowl and re-check temperature. Stir in the powdered milk, salt, yeast and 3 cups whole wheat flour. Mix well. Add the rest of the whole wheat flour and enough unbleached flour to make a nice springy dough. Turn out onto a floured board and knead until smooth, about 10 to 15 minutes. Put dough into an oiled bowl, turning to coat all sides. Cover and let rise until double, about 60 minutes.
Line baked, cooled pie shell with 2 cups of large, uncooked berries, arrange hulled side down. Make a sauce of the other 2 cups of berries, cut up and cooked until thick with sweetening, water, cornstarch and salt, mixed together. Remove from heat. Add butter and stir well. Cool and pour over berries in the pastry shell. Spread with a thick coating of whipped cream or whipped topping. Serves 6.
Saute stems, onions and celery in butter until celery is tender. Pour into a large bowl. Add breadcrumbs, parsley, white crabmeat, garlic, salt & pepper. Mix well and add more melted butter if too dry. Lightly blanch mushroom caps. Drain and cool. Form small balls of stuffing and insert into each cap. (In forming balls, stuffing should not stick to your hands.) Lightly sprinkle with garlic. Bake at 350 degrees for 20 to 25 minutes or until golden. (Excess stuffing may be frozen or formed into crab patties and baked.)
Mix cream of chicken and sour cream; set aside. Pour melted butter over potatoes; pour cream of chicken mixture over potatoes and mix well. Add rest of ingredients. Bake at 350° for 1 1/2 to 2 hours.
Mix well and bake in unbaked crust in 375° oven for about 45 minutes or until done.
Cream butter, shortening and sugar, then add eggs, one at a time. Add rum and vanilla. Add alternately flour, baking powder and milk, then add nuts. Bake in a 350° oven about 80 minutes.
Mix first 4 ingredients in a bowl, then pat it out into a 9 x 12 inch pan, sprayed with Pam. Mix the next 3 ingredients and pour over crust. Preheat oven to 350°. Bake for 45 minutes. Cut into squares.
Place ingredients in a jar and shake. Refrigerate. Makes 2 1/2 cups.
Put ingredients in punch bowl and let stand for 15 minutes. Then pour 2-quarts ginger ale over sherbet and strawberries.
Cut chicken into 1 1/2-inch cubes. Spread lightly with mayonnaise and sprinkle with salt and lemon pepper. Arrange chicken cubes in shallow layer in nonstick skillet and brown quickly over high heat, turning once. Remove and set aside. Combine onions, wine, rosemary and mushrooms in skillet. Cook and stir over high heat until most of liquid evaporates and onions and mushrooms begin to brown. Return chicken to skillet and heat through. Sprinkle with Parmesan cheese and serve over pasta.
Mix all ingredients together. Put into ovenproof casserole and cover tightly. Bake at 325° for 2 hours. Do not remove cover until ready to serve. Serve over noodles or rice.
Brown hamburger and stir in the seasoning. In large round casserole, layer meat, then cheese, then tortilla. Repeat until all is used. Put beans and sauce on top. Cover with more cheese. Bake in oven until bubbly and hot, for 20 to 30 minutes. Serve with sauce and sour cream.
Bring pineapple and sugar to a full boil. Add jello. Stir until dissolved. Add cream cheese. Stir until dissolved. Add ice water and celery. Put into refrigerator until jello starts to mold. Whip evaporated milk and fold into jello mixture. Chill.
Preheat oven to 375°. To Bisquick add sugar and the drained cherries. Stir in milk to make a stiff dough. Spread in greased 10 x 6 x 2-inch pan or 8 x 8 x 2-inch pan. Heat the juice from the cherries with water added to make 1 1/4 cups and the remaining cup of sugar. Also add 1/2 teaspoon almond extract and a few drops of red food coloring. Add butter and bring to a boil. Pour over the dough and bake for 30 minutes. Serve hot with vanilla ice cream.
Saut onions in 2 Tbsp. shortening, drain. Add to the onions the red pepper and paprika, salt and water. Add cut up chicken and cook until tender about 2 hours.
Stir together sour cream, onion soup mix, garlic powder, and dill weed until well blended. Stir in grated carrots. Chill at least 1 hour before serving.
Bake small red potatoes. Fry bacon crisp, drain. Chop potatoes, bacon, eggs and onions. Add remaining ingredients. Mix well. May be served warm or cold.
Brown hamburger and onions together. Drain excess fat. Mix all ingredients together with meat. Bake for 45 minutes at 350°. Can be cooked in crock-pot on high.
Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan or 2 1/2 x 3 1/2 x 2-inch loaf pan.
Melt jelly over low heat. Add salad dressing. Blend well. Stir in marshmallows, pears and pineapple. Fold in whipped cream. Pour into 8-inch square pan. Freeze until firm.
In a dry, heavy saucepan, toast the cumin and caraway seeds over moderate heat, stirring for 2 or 3 minutes. Transfer to a plate. In the pan, cook the leeks in the butter, stirring occasionally for 5 minutes. Stir in the broth and the potatoes (cut into 1/2 inch cubes). Bring the liquid to a boil. Simmer the mixture for 10 minutes or until the potatoes are tender. Stir in the toasted seeds, Kielbasa, cream, and salt and pepper to taste. Simmer the soup for 5 minutes. Just before serving, stir in the spinach. Serves 4.
Measure water into large mixing bowl. Add yeast. Stir until dissolved. Stir in sugar, shortening, salt and egg. Add flour and beat until smooth. Cover. Let rise in warm place for 40 minutes. Stir down. Stir in corn.
Cook the corn as you would dried beans or peas until tender (20 minutes in the pressure cooker is one way). Don't use a lot of water. After the corn is done, add other ingredients. (You may need more milk, coconut and sugar, depending on how the corn comes out.) Before serving, sprinkle with cinnamon. The texture should be creamy, but lumpy and not too thick. Serve warm.
Prepare and microwave crust as directed; set aside. Place cream cheese in medium mixing bowl; microwave at power level 5 for 1 1/2 to 2 minutes or until cream cheese softens. Add sugar, eggs and vanilla. Beat at low speed of electric mixer until blended; set aside. Place chocolate in small bowl. Microwave at power level 5 for 3 1/2 to 4 1/2 minutes or until chocolate can be stirred, stirring 1 or 2 times. Add to cream cheese mixture. Add sour cream; beat at low speed until smooth. Pour into prepared crust. Place on saucer in oven. Microwave at power level 5 for 12 to 15 minutes or until center is slightly set, rotating pie plate every 3 minutes. Let stand for 10 minutes. Chill for 6 hours or until set. Top with cherry pie filling.
Make dough with flour and margarine. Roll into a rectangle. Spread raw sausage over dough. Roll as for a jelly roll. Chill, slice and bake at 400° until sausage is done and dough is brown. Drain on paper towels.
Spread pineapple evenly over bottom of 9 x 13-inch pan (which has been greased). Cover with pie filling. Sprinkle cake mix evenly over top. Sprinkle with nuts. Dot margarine evenly on top. Bake at 375° for 30 to 35 minutes or until brown.
Mix all ingredients except oats and chips. Stir in oats and chips. Bake on ungreased cookie sheet at 325° for 12 to 15 minutes. Makes 100 cookies.
Place ham in a shallow baking pan. Mix sugar and cornstarch in a saucepan. Stir in water and margarine. Cook, stirring constantly, for 5 minutes.
Melt butter in large skillet and saute chopped onion over medium heat. Add meat and saute 5 minutes or until browned. Add remaining ingredients except sour cream in order listed. Simmer 10 minutes. Stir in sour cream and cook just until heated through. Serve over mashed potatoes, rice or egg noodles.
Split chicken wings at each joint and discard tips; pat dry. Season wings with salt and pepper. Place wings on broiler pan. Bake at 400° for 25 to 30 minutes or until done. Combine barbecue sauce, orange juice, Worcestershire sauce, rind, cloves and garlic in saucepan. Heat to boiling; reduce heat and simmer for 5 minutes, stirring occasionally. Brush sauce over wings. Yields 8 servings.
Cream together all ingredients. Chill in refrigerator overnight. Serve with fresh vegetables.
Place rice in a buttered 13 x 9-inch Pyrex. Add soup and water; mix well. Place chicken on rice. Bake 3 hours at 250°.
Brown ground beef and drain. Place in 9 x 13-inch baking dish. Combine soups, water, onions and cheese. Cover with Tater Tots. Bake at 375° for 30 minutes.
Mix all together. Pour into 3 greased and floured 8-inch cake pans. Bake at 325° for 40 minutes. Cool.
Heat together cheese, soups, Ro-Tel and onions. After cheese melts, add broken chips and chicken. Pour into greased casserole. Bake at 350° for 30 minutes.
Drain pineapple. Mix jello with water. Add partially thawed strawberries, stir well. Add bananas and pineapple. Place 1/2 of mixture in 9 x 12-inch pan. Put in refrigerator until firm. Put sour cream on top. Put the rest of the strawberries mixture and refrigerate until firm. Cut into square to serve. Dessert of salad.
Combine cake mix, pudding mix and nutmeg in large bowl. Add all remaining ingredients. Mix at low speed until moistened, then beat at medium speed 3 minutes, or beat by hand 150 strokes per minute! Turn batter into greased and floured 10-inch Bundt pan. Bake, below oven center, in moderate oven at 350° for 45 to 50 minutes, until cake tests done. Remove from oven and let stand in pan 10 to 15 minutes. Turn onto wire rack and glass, if desired.
Grate and mix all cheese together. Add chili powder and garlic salt to taste. Roll in crushed nuts.
Boil the first 5 ingredients until it spins a thread. Then add soda and pour over one gallon popped corn.
Mix frozen limeade, milk and Cool Whip. Beat with mixer. Pour into pie shell and chill 2 to 4 hours before serving. Garnish with cut-up lime slices and stemmed cherries. Keep any leftovers in refrigerator.
Mix all ingredients together. Refrigerate. Ready to serve when strawberries are thawed. Looks great when served in clear or crystal bowl.
Combine sour cream, salad dressing	mix and parsley flakes in a small bowl; chill several hours to blend flavors. Serve with crackers or crisp vegetable sticks.
Combine banana, pineapple and orange juice in bowl. Chill in refrigerator. Spoon into serving dishes. Top with toasted coconut.
In a blender, combine milk, coffee crystals, sugar and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave. Yield: 1 serving.
Beat eggs well, add sugar. Blend in oil and vanilla. Add zucchini. Add dry ingredients, then pineapple, raisins, nut, and coconut. Mix well. Pour into 2 well-greased loaf pans (don't fill too full). Bake 325° for 1 hour and 20 minutes.
Place wings in single layer on baking pan. Combine all ingredients in a sauce pan and bring to a simmer. Pour over wings and bake at 350° 1 hour. Pan may be covered for first 20 minutes of baking.
Chop cherries, pineapple, dates and pecans in a large pan. Add soda and salt to flour; add to fruit. Mix until fruit is well coated.
Hat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Mix together thoroughly sugar, shortening and eggs. Stir in buttermilk, mashed bananas and flour, then soda and fold in chopped nuts. Turn batter into prepared pan. Bake 50 to 60 minutes. Cool in pans for 10 minutes. Remove and cool completely.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook about 5 minutes. Add soup and simmer, uncovered, about 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with noodles. Serves 4 to 6.
Heat oven to 350°. In medium bowl, combine flour and sugar. Cut in margarine until crumbly. Stir in 1/2 cup chips; press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Fully cook potatoes in skin in microwave. After cool, peel skins off and cut in pinwheels. In casserole dish, make a layer of potatoes. Put cheese strips on top of potatoes. Continue to make layers until you have used up the potatoes. Empty cream of chicken soup into separate bowl. Mix well with one soup can of milk, then pour over potatoes. Top with cheese strips. Add salt and pepper to taste. Place in oven uncovered at 400° for approximately 30 minutes or until cheese is completely melted throughout the casserole dish.
In heavy skillet, brown beef and drain. Add onion, salt and pepper, then stir. Add sliced potatoes, soup and water. Cover and simmer until potatoes are done. Makes 4 servings.
Make mashed potatoes. Add cream cheese, eggs, flour and minced onion. Put in baking dish. Top with French fried onion rings. Bake at 325° for 35 minutes.
Trim artichokes and prepare as for hearts, cutting in halves or quarters. Or, if using frozen artichokes, thaw and use as they come in the package. Saute onion in butter until translucent. Add garlic, wine, lemon juice and artichokes. Cover and cook over medium heat 1 to 2 minutes. Add heavy cream and cook, uncovered, 2 to 3 minutes longer until mixture thickens slightly. Add fresh fettuccine, cooked, chopped nuts and Parmesan cheese. Toss, then add salt and freshly ground pepper to taste. Serve with warm soup, sourdough French bread and Chardonnay wine for a Monterey Bay, California experience.
Spread beans in bottom of Pyrex dish. Top with sour cream and then pour melted cheese over sour cream. Top with sliced jalapenos. Serve with chips.
Melt almond bark in 200° oven. Stir in peanut butter; add remaining ingredients. Drop by teaspoons on waxed paper. Cool until hardened.
Mix first five ingredients together. After this is well blended, add flour, cinnamon and nuts. Pour in 2 greased and floured loaf pans or 1 (13 x 9-inch) cake pan. Bake at 350° for 1 hour or until brown.
Heat peanut butter and syrup over medium heat until warm and soft, stirring constantly. Mix in cereal until well coated. Press into greased pan and refrigerate until hard. Cut into 18 bars.
Combine broth, 1 c. water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes.
Divide the okra evenly between 3 (1 pint) jars. Place one dried chile and one tsp. of dill into each jar. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
Clean and wash one head of chicory. Cut into manageable eating size. In a proper size pot, place 2 cups water, pinch of sugar, pepper, tomato sauce (for taste and color) and the press of 2 large cloves garlic. Add the cut greens to the pot containing the listed ingredients and cook, covered, at medium heat, until done (about 10 to 15 minutes). Enjoy with toasted French or Italian bread.
Place sauerkraut and water in 4-quart size saucepan. Begin heating.
In mixer bowl, beat eggs lightly. Add melted margarine or butter and mix. Add remaining ingredients and beat until smooth. (Batter will be thin.) Pour scant 1/4 cup butter into lightly greased and heated 8-inch crepe pan or skillet. Tilt pan to coat bottom evenly with batter. Cook over medium heat until brown; turn crepe to brown second side. Cool pan slightly between crepes. Spoon filling onto center of crepe and roll.
Put all ingredients except milk in pan; bring to boil, stirring constantly, then add milk and bring to boil again. Boil until it forms a soft ball. Mix with popcorn and form balls.
Mix all ingredients together. Bake in 325° oven, covered, for 1 1/2 hours.
Peel and cube potatoes; add chopped onions. Cover with water. Cook together for 20 to 25 minutes. Add Ro-Tel tomatoes, cheese, broccoli, salt and pepper to taste. Simmer over low heat until cheese melts. Serve with Broccoli Cornbread.
Combine the first 6 ingredients in a small bowl; set aside. Combine cabbage and remaining ingredients in a large bowl. Add sour cream mixture. Toss well, cover and chill.
Heat oven to 375°. Place butter into a 9 x 13-inch cake pan and melt in oven. Mix Parmesan cheese, flour, salt and pepper in a bowl with a cover. Place potatoes into the mixture. Shake until well coated. Place in pan and sprinkle leftover mixture over the top. Bake, uncovered, for 1 hour.
Combine together 1 cup sugar, flour, butter, baking powder and milk; pour into 9-inch square pan. Over this batter put rhubarb, 1 cup sugar and boiling water. Bake at 350° until toothpick inserted in center comes out clean.
Beat margarine at medium speed with an electric mixer. Gradually add sugars, beating well. Add egg substitute and vanilla; mix well. Combine flour and next 3 ingredients. Gradually add to margarine mixture, mixing well. Stir in raisins. Drop dough by 2 teaspoonfuls onto cookie sheet coated with cooking spray. Bake at 350° for 10 to 12 minutes or until lightly brown. Remove to wire racks to cool. Yield: 3 dozen cookies (60 calories per cookie), 1.5 g fat, 00 mg cholesterol.
Saute onion and pepper in olive oil. In casserole dish, combine the rest of ingredients. Add the onions and pepper. Cover and bake at 375° for 35 to 45 minutes or until rice is done. Stir to mix the rice and vegetables.
Beat eggs slightly. Add remaining ingredients, except cheese. Spoon into buttered casserole dish, sprinkle cheese over top. Bake at 350° for 35 minutes. Serves 5.
Mix all ingredients and pour into 3 layer pans and bake for 30 minutes in 350° oven. Let layers completely cool.
Mix pretzels, butter and 3 tablespoons sugar and press into large oblong cake pan. Bake 8 minutes at 400°. Cool completely. Beat cream cheese and 3/4 cup sugar until smooth; add Cool Whip and mix. Spread over pretzels. Seal edges and refrigerate until firm. Mix jello, 2 cups boiling water and berries. Let set up slightly, then pour over cream cheese mix and refrigerate. Keeps fine so you can make day ahead.
Layer in Tupperware bowl the lettuce, cauliflower and peas. Sprinkle Italian seasoning mix on top. Cover with mayonnaise and seal around edges. Sprinkle cheese and bacon crumbs on top. Cover and refrigerate.
Line large sieve with double thickness of cheesecloth. Add yogurt. Set over bowl. Cover and put in refrigerator for 24 hours. Use with baked or mashed potatoes, as a spread or in dips.
Cut a slit in each bread slice to form a pocket. Spread 1 tsp honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets. Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches. Yield: 4 servings.
Beat together egg yolks, sugar and salt. Add to milk that has been scalded and cooled. Cook over hot water in double boiler until custard coats spoon.
Mix eggs, salt, 1 cup of milk, mustard and soup with remaining 2/3 cup milk. Layer bread, sausage, cheese, mushrooms and egg mixture in a rectangular cake pan. Leave in refrigerator overnight. Bake at 350° for 45 minutes. Serves 8 to 12.
Cut slice from top of bread loaf; remove center, leaving 1-inch shell. Cut removed bread into bite size pieces. Saute celery and onion in margarine until tender. Add process cheese spread; stir over low heat until process cheese is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with vegetable dippers and bread.
Cook and drain broccoli (do not add salt). Saute onions in margarine. Add soup, mushrooms, cheese and broccoli. Heat well and serve with large corn chips.
Mix potatoes and powdered sugar (will turn liquid) until it makes a ball like dough. Divide and roll out on powdered sugar. Spread peanut butter over and roll up jelly roll style. Repeat with remaining dough. Slice and eat.
Cook spaghetti and drain. Brown hamburger and drain grease from meat. Stir in barbecue sauce and add water and sugar. Stir all together.
Mix all ingredients thoroughly in a 9 x 13-inch rectangular cake pan. Bake at 375° for 40 minutes.
Cream together first 3 ingredients, then add the remaining ingredients. Bake at 325° for 1 hour and 10 minutes. Grease and flour pan.
Flour chicken breasts and brown in oil. Drain fat from pan and add consomme to chicken; simmer 25 to 30 minutes. Add 1/2 to 1 cup sour cream to make a creamy sauce. Add several shakes of black pepper. Put chicken and sauce in baking dish. Sprinkle with cheese and brown under broiler.
Thaw- have a large pan of water boiling with about 1 cup sugar (1/2 cup sugar/lb. fish).
Roll out biscuits real thin and put fruit in side. Cut around edges. Fry in oil. Drain on paper towels.
Melt chocolate. Cream margarine, eggs and sugar, then add chocolate. Stir in flour and walnuts. Pour into greased 8 x 8-inch pan. Drop jam by teaspoonfuls over surface of batter. Swirl with fork to mix into batter. Bake at 350° for 25 minutes.
Cream sugar and butter. Add flour and eggs; beat well. Pour into a 9-inch unbaked pie shell and bake at 350° for 45 to 50 minutes or until brown on top.
Push the cloves into the oranges and let them stand an hour that the flavor may be extracted. Rub the sugar over the rind of the oranges and lemons, then add juice of these to the sugar. Add the spices and pineapple and let stand two hours. At the time of serving, put in the water and ginger ale and pour over the cracked ice.
Mix and follow advice in Proverbs 23:14 for making a good boy. Put all in one pan. Bake for 3 hours in moderate oven.
Put butter in bottom of casserole; add sliced apples and sugar. Top with grated cheese. Bake at 375° for 35 to 40 minutes.
Dissolve yeast in measuring cup with warm water. Stir together flour and salt in large mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dissolved yeast. Turn out onto lightly floured board or pastry cloth and knead just until smooth. Place dough in large greased bowl; turn once to grease top. Cover and let rise in warm draft-free area until doubled in size, about 1 hour. Punch dough down. Divide dough in half. On floured surface, roll each half into an 11-inch circle. Place rounds on greased 12-inch pizza pans. Make pizza as desired. Bake at 400°. Makes 2 pizzas.
Mix all ingredients together and cover. Cook in oven at 350° for 1 to 1 1/2 hours.
Chill macaroni. Combine with celery, peas, carrots and green pepper. Season to taste. Moisten with mayonnaise. Mix lightly with two forks. Serve on any crisp salad greens. Garnish with cheese balls or diced stuffed olives. Yield: 6 servings.