HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in double boiler; stir in nuts and Cap'n Crunch cereal. Spoon out on waxed paper; let cool.
Blend together mayonnaise, sugar, vinegar and oil. Add spice powders, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over coleslaw in a large bowl and toss until cabbage is well coated. Refrigerate.
Melt marshmallows with 1/2 stick of butter; slowly add cornflakes, then chocolate chips. Add 1/2 cup pecan pieces (optional). Mash into pan. Refrigerate. Cut and serve when cool.
Combine sugar, syrup and water in saucepan. Bring to a boil, stirring	constantly. Reduce heat; cook, stirring occasionally, until mixture reaches hard ball stage or 260°. Beat egg whites until stiff. Add jello to egg whites. Pour thin stream of cooked mixture over egg white mixture, beating constantly. Beat as long as possible until mixture is stiff and loses gloss. Pour in a 9 x 13-inch pan. Makes 2 pounds.
Mix all ingredients and pour over crackers. Stir until all crackers are covered. Bake in a 250° preheated oven for 30 minutes, stirring often. Store in airtight container.
Preheat oven to 425°. Mix sugar, flour, salt and cinnamon together. Blend through berries using a fork. Pour into pie shell. Pour lemon juice over top and dot with butter. Cover with top crust. Bake 45 to 55 minutes at 425°. Serve slightly warm.
Cook macaroni as directed on the box. Do not overcook! Rinse with cold water and drain well. Combine cheese, macaroni, pimento, onion and green pepper. Stir in mayonnaise. Add mushrooms and soup and mix well. Bake at 350° for 30 minutes or until bubbly.
Preheat oven to 350°. Unroll 1 can crescent roll dough; press into ungreased 8 x 12-inch baking dish, sealing perforations. Beat cream cheese, sugar, egg yolk and vanilla until smooth. Spread over dough. Unroll remaining dough, sealing perforations. Place over filling. Brush with egg white. Bake for 30 minutes. Cool slightly. Mix milk and confectioners sugar, stirring until desired consistency. Spread over top. Cut into squares. Makes 16 servings.
Put the chopped tomatoes in a salad bowl, add garlic and salt to taste. Allow to sit for a few minutes so the juices come out of the tomatoes. Add a small amount of oil, toss, and serve.
Heat bacon drippings in medium size skillet. Add uncooked vermicelli; saute over medium flame, stirring constantly, until golden brown. Add tomatoes and sugar. Cover and steam for 8 minutes, or until vermicelli is firm, but tender to taste. Salt and pepper to taste. Sprinkle with Parmesan, if desired. Serves 5.
Mix beans, onion and green pepper and store overnight. Add remaining ingredients before serving. Yields 6 to 8 servings.
In large pot, melt butter. Add sausage, onion and celery. Cook until onion and celery are tender. Add remaining ingredients, except potatoes. Cover and cook for 1 1/2 hours. Add potatoes and cook 20 minutes longer. Serve with hot rolls and salad.
Cream butter and sugar until fluffy. Stir in eggs and vanilla. Sift flour with baking powder, soda, salt, cinnamon and nutmeg. Gradually stir the flour mixture into the butter mixture. On a lightly floured board, roll the dough out thin, about 1/8-inch and cut into fancy shapes. Bake on lightly buttered cookie sheets at 375° for 8 to 10 minutes until cookies are a light golden brown.
Spread chilies in bottom of a 9 x 9-inch pan. Mix cheese and eggs; pour on top. Bake at 350° for 30 minutes. Cut in small squares and serve on Triscuits while still warm.
Grease 8-inch square baking pan. Drain green chilies and sprinkle evenly on bottom. Pour eggs over chilies and sprinkle cheese on top. Bake at 300° for 1 hour. Cool 5 minutes and cut into squares.
Melt 1/2 stick of margarine in 9 x 13-inch pan. Sprinkle uncooked rice over margarine. Pour milk over rice. In separate bowl, combine soups; spoon over rice. Place chicken pieces over mixture and sprinkle dry onion soup on top. Seal tightly with foil. Bake at 350° for 2 to 2 1/2 hours. Do not peek! Serves 4.
Heat butter over low heat until melted. Stir in cocoa, corn syrup and sugar until smooth. Stir in remaining ingredients; heat to boiling. Boil and stir until sugar is dissolved and sauce is smooth, about 1 minute.
Mix the beans and mushroom soup in a baking dish. Top with cheese, then onions. Bake at 350° until brown and bubbly.
Combine celery, onion and butter in microwave-safe dish. Microwave for 2 to 3 minutes on High. In large bowl mix all ingredients together. Pour in large baking dish sprayed with Pam. Bake at 350° for 30 to 45 minutes. Dressing should be lightly browned. Serve immediately.
Bake cake according to directions. Let cool. Thaw strawberries. Combine sugar, butter and vanilla in mixing bowl. Add Pet milk until it is spreading consistency. Frost cake; top with strawberries.
Place chicken in casserole. Mix chicken soup and wine and pour over the chicken. Top with Swiss cheese and cover with a thick layer of dressing. Dribble some butter over dressing. Bake at 325° for 1 hour.
In 2 qt. casserole, combine celery and butter. Microwave at HIGH for 3 to 4 minutes, or until celery is tender.
Place chicken breasts in greased flat casserole (9 x 13-inch) Pyrex dish. Cover with sliced cheese. Mix milk and soup and pour over chicken. Mix stuffing mix with melted butter. Pat down over chicken. Cover with foil. Bake at 350° for 1 1/2 hours. Recipe can be doubled for large group.
Melt butter and add rhubarb and 1 cup sugar. Cook slowly 10 minutes. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt. Add to rhubarb mixture and cook until thick. Pour into pie shell. Top with whipped cream or meringue.
Cut chicken breasts in half. Place between two sheets of waxed paper and pound a little flatter. Grate 1/2 cup of the cheese; cut the rest into six sticks, each of the size to fit into a chicken breast. Place the chopped herbs on a plate and roll the cheese sticks around in them until they are coated. Roll each 1/2 chicken breast around a cheese stick and place seam side down in a buttered 2-quart baking dish. Top each chicken breast with 1/2 slice of bacon. Blend together soup, tomato sauce, grated cheese and sour cream; spread over chicken. Sprinkle with pimiento and chopped herbs, if any are leftover. Bake at 350° for 1 hour and 15 minutes.
Mix. Chill this together. When ready to eat, pour over the broccoli mix and toss.
Heat oil in electric skillet. Have oil 1/2-inch deep. Heat to 400°. Soak steak well in salted water. Dip to coat well in flour. Put in hot oil. Turn only when edges are brown. Lift from skillet with slotted spatula. Serve with cream gravy.
Arrange chicken in greased 13 x 9-inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle on stuffing mix. Drizzle butter over crumbs. Bake, uncovered, at 350° for 55 to 60 minutes.
Combine all ingredients in a tall glass and blend. Add ice cubes. Serves 1.
Beat eggs until fluffy. Add sugar, oil and vanilla. Mix thoroughly. Stir in zucchini. Combine dry ingredients; add to mixture. Blend well. Stir in peanut butter, nuts and raisins (if desired).
Grease the bottom of a 2-quart microwave dish. Lay the cheese slices on the bottom. Mix everything else together and pour over the cheese. Cover with Saran Wrap. Microwave for 6 minutes on High. Stir and rotate dish. Bake 6 minutes longer on High (or longer if needed). Enjoy! Serves 6 to 8.
Combine cream	cheese, condensed milk, lemon juice and Cool Whip. Layer your	dish with vanilla wafers. Combine strawberries and pie filling; then put a layer of strawberry mixture on	vanilla wafers. Put a layer of Cool Whip mixture. Repeat the layers.	Chill.
Drain all liquid off of the green beans, Shoepeg corn, mushrooms and water chestnuts. Mix with the soup, Cheddar cheese and sour cream. Pour into casserole dish and top with the Ritz crackers (mixed with melted butter/margarine). Bake at 350° for 30 to 35 minutes.
Cream butter and sugar; add eggs, 1 at a time, beating well after each addition. Blend in flour, 1/2 cup at a time. Add flavorings. Pour batter into greased 8-inch tube pan, greased and floured. Sprinkle batter with nuts. Bake at 325° for 1 1/2 hours. Cool 10 minutes before removing from pan.
In 13 x 9-inch pan, melt margarine. Add 2 eggs and box of yellow cake mix. Mix well in pan until lumps are gone. In separate bowl, mix cream cheese, 2 eggs and powdered sugar. Spread over cake mixture. Bake at 350° for 30 to 35 minutes. Sprinkle powdered sugar over top.
Make layers of squash and then apples in an 8 x 8-inch pan. End with a layer of apples. Sprinkle cinnamon and nutmeg on top. Cover pan with foil and bake in a 350° oven for 45 to 60 minutes. Remove foil and bake 10 to 15 minutes more. Serves 4.
Heat wine in a double boiler over low heat. Place cheese in a plastic bag and sprinkle flour over cheese, shaking bag to coat all. When wine gets bubbles forming on top, place one handful of cheese into wine. Stir until melted and continue to add cheese until all is melted and smooth. Keep warm. Warm seafood and salsa in a fondue pot. Pour cheese over hot seafood mixture and gently stir. Serve with corn tortilla chips.
Mix all ingredients and pour into greased and floured 13 x 9-inch pan. Bake at 350° for 1 hour.
In large skillet, pour in low-fat shortening. Heat. Add rice. Cook over medium heat until brown. Add 4 cups water, tomatoes, sliced onion and garlic sauce. Stir well. Bring to boil; reduce heat and simmer for 20 minutes. Serves 8.
Combine onions and margarine. Cover and cook about 5 minutes over medium heat. Stir in mustard. Add the sausage. Cook, covered, 10 to 12 minutes. Serve with bread.
Saute beef and garlic in oil until meat is browned; drain. Add tomato sauce, salt, pepper and oregano; cover and simmer 15 minutes, stirring occasionally. Cook noodles according to package directions. Drain. Layer half of noodles, Mozzarella cheese, Ricotta, meat sauce and Parmesan cheese in a lightly greased 1 1/2-quart casserole. Repeat layers. Bake at 375° for 15 minutes. Yields 2. Double recipe for 4 or more people.
In a 3-quart casserole, combine broccoli and water; cover and microwave for 1 minute on High. Drain and rinse in cold water. In a bowl or plastic bag, combine broccoli, mushrooms and dressing. Refrigerate at least 8 hours. If using a bowl, stir several times. With a bag, just turn bag over several times. Remove vegetables to serving platter with slotted spoon.
Combine first three ingredients listed. Mix pudding and milk; beat slowly until blended (about 2 minutes). Stir in cool rice and chill. Add a dash of nutmeg if desired on top.
Mix together in a large casserole dish the macaroni, bread, celery, onion, ham, eggs and cheese. Heat together the margarine, soup and milk; pour over other ingredients. Mix. Bake at 350° for 1 hour.
Whip chilled cream in deep bowl with chilled beaters. Beat only until soft peaks form. Do not overbeat. Fold in extract. Spread the whipped cream on one wafer at a time, sticking together to form a roll. Use the same serving dish you wish to use. Save wafers for the "knot".
Cream sugar and margarine. Add egg and vanilla and blend in the flour. Divide into log shaped rolls. Cover with plastic. Refrigerate or freeze until well chilled. Slice rolls and place on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Sprinkle with sugar while still warm.
Mix all ingredients by hand until well blended. Bake in greased and floured 9 x 13 pan at 350° for 30 minutes. Cool 10 minutes. Frost in pan while warm.
Cook onions and garlic in oil in a large, heavy pan, until tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer until fish flakes easily with fork, about 5 minutes. Makes 8 servings (about 1 1/4 cups each). Contains 210 calories per serving.
Combine carrots, eggs, salt and spices. Mix well. Add milk and honey. Blend until smooth. Pour in pie shells and bake at 400° for 40 to 45 minutes.
Heat oven to 400°. Spray a 13 x 9 x 2-inch pan with Pam. Mix together all ingredients. Bake for 20 to 25 minutes. Store left over in refrigerator. Based on 12 servings: 176 Calories, 11 g. Fat, 301 mg. Sodium and 73 mg. Cholesterol.
Cook first 5 ingredients together slowly until 238° or soft ball stage in cold water. Remove from heat; add vanilla and butter. Let stand without stirring until lukewarm. Beat until creamy and candy has lost all shine. Pour onto a greased pan. Cut into squares.
Preheat oven to 350°. Spread pie filling on bottom of greased 13 x 9 x 2-inch baking pan. Arrange pineapple chunks over cherries. Sprinkle cake mix over fruit and dribble melted margarine over it. Sprinkle coconut over top of margarine. Nuts may be sprinkled on top, if desired. Bake 40 to 50 minutes at 350°.
Cream together shortening, sugar, molasses and eggs. Mix together dry ingredients. Add to creamed mixture alternately with water. Stir well. This makes a very soft dough. Drop by teaspoonfuls onto lightly greased baking sheet. Bake in 375° oven 12 to 15 minutes or until lightly browned.
Wash and scrape carrots; cut in diagonal slices. Cook, covered, in small amount of boiling, salted water until just tender, about 12 minutes. Drain.
Sift flour with baking powder, salt and spices. Add cereal, walnuts, raisins and apple. Beat eggs well. Add honey, milk and oil. Add raised mixture all at once to flour mixture, stirring to blend. Fill greased muffin cups 2/3 full or use cupcake papers. Bake at 400° for 20 to 25 minutes, until golden brown. Makes 18 muffins.
Simmer-cook raisins in water until water is gone. Remove from heat. Add applesauce, eggs, sweetener and margarine; mix well. Sift the dry ingredients together. Blend all together and add vanilla; pour into greased loaf or tube pan. Add nuts if desired. Bake for 1 hour at 350°.
Combine cheese, mayonnaise, onion and cayenne. Spread on 20 slices party-rye bread. Put under the broiler just until bubbling. Serve hot.
Boil chicken breasts, salt, pepper and oil until done; save the broth left over from boiled chicken. In a large bowl, mix together soups, Veg-All (drain most of the liquid off), chicken breasts (cut up) and broth. Pour into a 9 1/2 x 13 1/2 baking dish. Mix together Bisquick, milk and melted butter; pour over chicken mixture. Bake in a preheated 350° oven for 1 hour or until golden brown.
Cook and drain lasagna noodles. Divide sausage in 6 pieces; split lengthwise and stuff with 1/2 slice Mozzarella. Wrap each piece in a noodle. Place in baking dish. Cover with sauce. Bake at 350° for 30 minutes.
Mix oil, chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir in flour, salt and baking powder. Chill for several hours or overnight. Heat oven to 350°. Drop teaspoonfuls of dough into confectioners sugar. Roll around and shape into ball. Place 2-inches apart on greased cookie sheet. Bake for 10 to 12 minutes. Makes approximately 5 dozen cookies.
Step One: Lightly grease bottom of three 9-inch round cake pans. Line with wax paper and cut to fit bottoms. Grease wax paper. Set aside.
Put soup in bowl; add enough milk to make smooth. Cook noodles. Drain. Put noodles in casserole dish. Add tuna. Then pour soup over top. Bake in a 325° oven for about 20 to 30 minutes or in microwave until nice and bubbly.
Finely roll 25 cookies; coarsely chop 15 cookies. In bowl, combine finely rolled cookies and butter. Press crumb mixture on bottom of 13 x 9 x 2-inch baking pan; set aside.
In large pot heat beer, vinegar and hot pepper seeds to boil. Add crabs, cover steam for approximately 20 minutes until bright red. Remove crabs and allow to cool. In large roaster pan put butter, garlic and paprika. Heat slowly. Remove shell and clean crabs of lungs and mustard, put crabs in roaster. Baste crabs, garnish with Old Bay seasoning and fresh chopped parsley.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream the butter and sugar, beating until light and fluffy. Add egg and vanilla. Mix well. Add pumpkin and mix well. Add dry ingredients and then walnuts. Drop by heaping teaspoonful onto lightly greased cookie sheet. Bake 20 to 25 minutes until cookies are firm and lightly browned. Remove from cookie sheet. Cool on rack.
In a large bowl or pitcher, combine water and orange juice concentrate; stir to dissolve. Stir in lemon juice, chilled grenadine syrup and light corn syrup. Carefully pour over ice cubes in a punch bowl. Slowly pour in the chilled ginger ale; stir gently to mix. Makes about 22 (4 ounce) servings.
Preheat oven to 450°. In a small roasting pan, combine the oil and garlic and heat for 5 minutes. Add potatoes and rosemary, turning the potatoes to coat well with oil. Turning the potatoes frequently, roast them for 35 minutes or until tender and brown on all sides. Sprinkle with salt. Serves 4, 186 calories each.
Line bottom of small rectangular Pyrex dish with croutons. Sprinkle cheese over croutons. Sprinkle onions over cheese. Beat eggs. Add half and half. Add salt and pepper to eggs. Blend well. Pour over ingredients in baking dish. Bake 30 to 35 minutes in oven preheated to 350°. Cool somewhat and serve.
Dissolve a tube of lime in 1 gallon of water. Let cucumbers stand 24 hours in lime water. Rinse 3 times and drain on cloth. Mix vinegar, sugar and seasonings together. Put cucumbers in this solution and soak 12 hours. Heat to boiling point. Put in jars and seal. Chill before serving.
Cream butter, sugar and vanilla. Sift baking powder with 1 cup flour and add to creamed mixture. Add enough additional flour to make dough the right consistency to roll. Roll dough and cut into desired shapes. Bake at 375°.
Mix these thoroughly; add Tears of Joy and Sorrow and Sympathy for others. Fold in 4 cups of Prayer and Faith to blend with other ingredients and raise the texture to great heights of Christian Living.
Cream butter and sugar until light and fluffy, adding sugar gradually. Blend in vanilla. Add eggs, one at a time. Combine flour and salt, adding a small amount at a time. Add buttermilk. Pour filling into unbaked pie crust; bake in preheated 300° oven for 1 1/2 hours. Best served at room temperature. Serves 8.
Heat oil in a skillet. Roll tube biscuits flat and fry in hot oil until puffy and golden brown. Place on paper towels. Serve with butter, honey, jam and a piece of bacon.
Saute celery and onion in margarine until tender. Add Velveeta and stir over low heat until cheese is melted. Stir in broccoli and rosemary.
Combine rolled oats and milk; let stand 15 minutes. Sift flour, baking powder and salt into bowl. Combine egg, oil and oatmeal mixture. Add all at once to sifted dry ingredients, stirring just to moisten. Fill greased muffin pans 2/3 full. Bake at 425° for 20 to 25 minutes. Makes about 1 dozen muffins.
Soak first four ingredients together in a small bowl (preferably over night). Then mix together margarine, sugar, & eggs in a large bowl. Blend into margarine mixture: 3 c. flour - alternate with date mixture, salt, nuts, vanilla, and chocolate chips. Place mixture into greased & floured loaf pans. Makes 2 large or 3 small loaves. Bake at 350° for about 60-70 minutes.
Grease a 5 x 9-inch loaf pan with margarine. Put slices of 3 potatoes, chopped onion and salt and pepper. Add 1 can undiluted cheese soup. Repeat layers. Dot with a generous amount of margarine or butter on top. Bake at 400° for 45 minutes.
Preheat oven to 400°. Cream shortening and sugars. Add eggs, pineapple and vanilla. Add dry ingredients; mix well. Stir in nuts. Drop by spoonful onto cookie sheet. Bake at 400° for 10 minutes.
Combine all ingredients. Store in tight container. Yields 3 1/2 cups.
In a large bowl, dissolve jello in hot water. Stir in pineapple and pie filling. Add nuts and pour into long dish. Refrigerate until congealed.
Sift together corn meal & flour. Slightly beat egg and add 1 c. milk. Stir in above ingredients. Add 2 Tbsp. melted fat. Dip wieners (1 lb.) in batter and deep fry in hot fat. Drain on waxed paper.
Cream margarine, Crisco and sugar together until light. Add eggs, one at a time, beating well after each one. Add buttermilk and canned milk alternately with flour. Add flavoring; beat about 3 minutes. Pour into greased and floured tube pan. Bake in preheated 300° oven for 1 1/2 hours. Place small can of water on bottom rack.
Heat oven to 375°. Scrub potatoes, but do not peel. Cut each potato lengthwise (4 to 6 wedges). Place in shallow pan with skin side down. Mix remaining ingredients. Brush 2 tablespoons on potatoes. Bake for 45 minutes, brushing each 15 minutes. Turn potatoes and bake 15 minutes longer.
Let cheese set until soft. Mix in flour and seasoning. Press bits of mixture around olives. Bake on greased cookie sheet 10 minutes at 400°. Serve hot with toothpicks. Freezes well so can be made ahead.
Melt chocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9-inch square pan. Sprinkle with walnuts. Bake at 350° for 30 minutes. Cut and cool in pan.
Cream softened cream cheese and butter together. Add egg yolks and mix thoroughly. Gradually add flour and mix by hand if you wish. Divide dough into two large balls. Wrap each in waxed paper. Chill for several hours or overnight. Roll out chilled dough very thin in powdered sugar. Cut rolled dough into sections approximately 3 x 3-inches. Fill each square with 1 teaspoon of the nut or fruit filling. Roll up each square and place on a cold cookie sheet. Bake at 350° for 20 minutes or until golden brown. Roll cooled Kiffles in powdered sugar. Yields 3 to 4 dozen Kiffles.
Place 1 cup pecans in each pie crust. Mix the remaining ingredients and pour equal amounts into each pie crust. Bake at 375° about 50 minutes or until firm.
In medium bowl combine 1 cup flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of pan. Bake 15 minutes. Meanwhile, in large bowl beat sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder. Stir in milk chocolate chunks and nuts. Spread over crust. Bake 20 minutes or until center is set. Store tightly covered at room temperature.
Combine all ingredients, beating just enough to make a smooth batter. Turn into a greased loaf pan and bake 45 to 50 minutes in a 375° preheated oven. When top browns and sides pull away from the pan, turn out and cool on a rack. Delicious warm with butter.
Generously grease 10-inch Bundt pan. In large mixer bowl, cream butter. Add eggs, one at a time, beating well after each. Gradually add sugar, creaming until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Bake at 350° for 60 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before serving.
Melt margarine; add coconut and pecans. Toast lightly in oven. Set aside to cool. Combine cream cheese and condensed milk using a mixer. Fold in Cool Whip. Put 1/4 of mixture in each pie shell. Drizzle 1/4 of caramel on each pie. Sprinkle with 1/4 coconut mixture; repeat layers. Freeze well and serve frozen.
Melt margarine and cool. Beat 5 egg yolks with salt. Dissolve yeast cakes in 1/4 cup warm water. Mix all together and set aside.
Blend all ingredients in a 9 x 13-inch pan. Bake at 375° for 1 hour.
Mix all ingredients together. Pour into a 13 x 9-inch pan or other desired shapes. Bake at 350° until a toothpick comes out clean (about 50 minutes). Sift powdered sugar on top when cake is cool.
This recipe was taken from the back of a Karo syrup bottle. This pecan pie has been a favorite of my family and friends.
Mix dates, boiling water, butter, white sugar and salt and set aside to cool. Add egg. Sift together flour, soda and cream of tartar. Add to cooled mixture. Add vanilla and nuts; mix well. Put in greased loaf pan dusted with flour. Bake 1 1/4 hours at 350°.
In large bowl, mix unflavored gelatine with flavored gelatin. Add boiling water and stir until dissolved. Pour into pan and chill until firm. Cut and serve.
Make only 1 batch at a time. We use 13-quart mixing bowl. Do not overmix.
Rinse and dry Cornish game hens. Place in a 9 x 12-inch baking dish. Bake at 350° for 40 minutes. Mix five other ingredients together and use to baste chicken, brushing on during final 10 to 15 minutes of cooking. This glaze can also be used for lamb or pork.