HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large microwavable bowl, heat the chocolate chips and peanut butter together for 1 minute on High. (Some microwaves may take a little longer.) Stir in the marshmallows. Drop by spoonful onto greased cookie sheet or wax paper and chill in the refrigerator until firm.
Mix all ingredients together and pour into unbaked pie shells. Bake at 350° for 30 to 40 minutes. Makes 2 pies.
Mix sugar, turmeric, mustard seed and vinegar. Mix well. Add vegetables. Bring to a boil. Put in sterile jars and seal.
Cook peas in boiling salted water until tender. Saute mushrooms and onion in butter until lightly browned. Add to peas. Stir flour into remaining drippings, adding more butter if needed. Add half and half gradually, cooking and stirring until slightly thickened. Turn heat to low. Add sliced cheese; stir until dissolved. Pour sauce over peas; heat until bubbly.
Lay crescent rolls out flat on an ungreased cookie sheet and bake at 375° for 8 to 10 minutes; cool. Mix the other ingredients, then spread on cool rolls. Top with small chopped or shredded vegetables, such as broccoli, cauliflower, carrots, radishes, etc. Refrigerate. Cut into squares to serve.
Make cake according to package instructions. Mix Jell-O with 1 cup hot water, then add pop. Poke holes in cake while hot and pour Jell-O mixture over cake. Cool. Mix pudding according to package instructions, then add Cool Whip. Pour over cake and cool for approximately 1 hour.
Grease 2-quart deep casserole dish or 2 (8 x 4-inch) loaf pans. Lightly spoon flour into measuring cup and level off. In large bowl, combine bread flour, sugar, salt and dry yeast. Blend well. In small saucepan, heat milk and margarine until very warm (120° to 130°). Add egg and blend into flour mixture. Beat at low speed until mixed and moistened with mixer blades. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form stiff dough. On floured surface, knead in 1 to 1 1/2 cups additional bread flour until dough is smooth and elastic (5 to 10 minutes). Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Wash potatoes; bake at 400° for 1 hour or until tender. Allow potatoes to cool completely. Cut in half lengthwise; carefully scoop out pulp, leaving 1/8-inch thick shells. Combine potato pulp, milk, sour cream, chives, salt and pepper in a bowl; mash with a potato masher until smooth. Set aside.
Mix egg whites, brown sugar, salt and water in double boiler; beat over boiling water for 7 minutes. Remove from heat and add vanilla. Beat 1 more minute. Frost cake immediately.
Mix in glass bowl Karo, peanuts and sugar; microwave for 4 minutes on High. Stir and microwave for 4 more minutes. Stir in margarine and baking soda. Quickly spread thin on slightly buttered foil. Cool. Break apart.
Combine all ingredients and simmer for 1 hour. Serve on hamburger buns.
Preheat oven to 350°. Spray a loaf pan with olive oil Pam. In a large bowl, combine all ingredients until well blended. Pour mixture into prepared loaf pan. Bake for 1 hour. (Onion soup mix may be used instead of tomato soup mix but increase the ketchup to 1 1/2 cups.)
Cream margarine and brown sugar. Beat in egg and vanilla. Sift dry ingredients and add to creamed mixture. Add oats and coconut. Bake in 350° oven for 12 to 15 minutes.
Mix sugar, cream and peanut butter with mixer. Fold in 1/2 of the Cool Whip. Pour into graham cracker crust. Top with Cool Whip and freeze.
Line a 9 x 13-inch dish with spirals, then layer with slices of Swiss cheese; layer with cottage cheese and then spaghetti sauce. Lay strips of Mozzarella cheese on top and heat in a 350° oven for 30 minutes.
Combine eggs and sugar. Mix well. Add pumpkin, water and oil and mix again. Then add dry ingredients and mix. For baking, use 4 one pound round coffee cans or 2 loaf pans. Do not grease cans. Pour mixture into cans. Fill to half way mark.
Place (mound) raw sausage in cleaned mushroom cavities; bake at 375° for 15 to 20 minutes or until sausage is thoroughly cooked. Be sure to place mushrooms on drip pan so some of the fat can drip away.
Spinach may also be steamed or cooked in the microwave. Combine spinach, eggs and cottage cheese; place in a baking dish. Sprinkle with Parmesan cheese. Do not prepare ahead of time unless you cook it; eggs will separate. Bake at 350° for 30 minutes. This is	a wonderful dish to take to a covered dish supper. Serves 8 to 10.
Melt butter and cook onion about 5 minutes. Add chicken broth and sweet potatoes. If using fresh potatoes, simmer until soft. If using canned potatoes, heat for 5 minutes. When potatoes are tender, strain soup. Place solids in blender with a little liquid and puree. Add mixture back to liquid and add jalapeno pepper, corn kernels, salt and pepper. Serve in soup bowls with sour cream on top.
Preheat oven to 300°. Mix cake mix, 1 egg and butter together. Press into rectangular cake pan. Press cup of chopped nuts into batter. Mix together sugar, 2 eggs, cream cheese and vanilla and pour over the batter and nuts. Cook 1 hour.
Preheat oven to 425°. Combine first 4 ingredients. Add milk and oil all at once to flour mixture. Stir with fork just enough for dough to hold together. Pat dough about 1/2-inch thick on lightly floured surface. Cut out biscuits with floured 2 1/2-inch cutter. Place on ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until golden brown. Makes 9 biscuits.
Preheat oven to 250°. Put crackers on a baking sheet. Top with 1/3 slice bacon. Sprinkle with sugar; bake for 1 hour.
Mix crumbs and pack 2/3 in a 10 x 15-inch pan.
Thoroughly blend butter and mustard; spread on muffin halves. Divide ham between muffins. Top with cheese. Place on micro-proof plate and cook on 55 (Defrost) for 2 minutes. Let stand 1 minute before serving.
In a frying pan, let oil set on stove eye until you mix the flour and water, then fry until golden brown. Put in plate and cut in half. On one half, put mayonnaise and on the other half put your tomatoes. Salt it and put it together. Eat and enjoy!
Boil berries and water in kettle 20 minutes. Add juices and drain mixture through jelly bag. Do not squeeze. This should be sufficient to make 4 to 4 1/2 cups juice. Add powdered pectin according to directions on package and then add sugar.
Wash beans; put in crock-pot with all other ingredients. Add enough water to cook beans. Cook on low heat all day. When ready to serve, remove bay leaf. Serve over hot cooked rice with buttered French bread and a tossed salad.
Toss blueberries lightly with 2 tablespoons sugar; set aside. Mix remaining dry ingredients in bowl; make well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly only till dry ingredients are moistened. Gently stir in blueberries. Fill greased muffin pans 2/3 full. Bake at 400 degrees for 25 minutes.
In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute or so. Stir in chicken; heat through. Makes 8 servings.
Slice cake and place on bottom of 9 x 12-inch dish. Prepare pudding according to package directions and pour over cake. Top with Cool Whip. Refrigerate.
Cream butter or oleo, adding sugar gradually. Add well beaten egg yolks. Sift flour with baking powder and spices. Add to the first mixture a little flour and milk, until all is used. Beat the batter hard; add spices. Mix the chocolate with the hot mashed potatoes. Add the whites of 2 eggs, beaten stiff. Add chocolate and nuts to the cake batter and bake in three layers in a moderate oven.
Mash up the corn bread first, then put in the eggs, the celery, onion, bell pepper, salt, pepper and sage, then mix, then put in the milk, butter, broth and chicken. Put in oven and bake at 350°.
Take peanut butter and icing and put on low on the stove. Let it melt together. Put it in a dish.
Boil sugar and water; cool. Pour tea over mint leaves; cool and strain. Combine lemon and lime juices with cooled sugar mixture. Serve in chilled tall glasses, filled with crushed ice. Top each glass with a lime slice. Garnish with a sprig of mint. Yields 18 to 20 glasses.
Line buttered dish with sliced apples. Sprinkle with cinnamon, nutmeg and granulated sugar. Mix together flour, brown sugar and butter. Add water to slices apples, then cover with mixture. Bake 10 minutes at 400°, then turn down to 350° and finish baking.
Combine yeast, 1 tablespoon sugar and 1/2 cup warm water. Let sit 5 minutes.
Mix pudding and milk. Stir until thick. Add sour cream, then Cool Whip. Put a layer of vanilla wafers, then a layer of sliced bananas, then a layer of pudding. Repeat and have pudding mixture on top. Crumble up some wafers and sprinkle on top. Can use strawberries, cherries, peaches or pineapple instead of bananas as every layer. Try one of these for an extra good taste. (I use pineapple.)
Brown beef and onions. In buttered 2-quart baking dish, layer as follows: potatoes (sprinkle with salt and pepper), 2 tablespoons flour, cream-style corn, salt, pepper, 1 tablespoon flour, beef, onions and tomato soup. Spread evenly over beef to sides of casserole dish. Cover casserole and bake at 350° for 50 minutes, then uncover and cook an additional 10 minutes.
In top of boiler, over boiling water, melt marshmallows with milk. Remove from heat. Stir in nuts and vanilla. Place marshmallows in larger bowl. Fold in chocolate mixture. Drop teaspoon onto waxed paper. Chill 2 hours until firm. Store in tightly covered container.
Mix all ingredients, except vinegar and pie shells. Add the vinegar to the mixture. Pour into shells. Bake at 350° for approximately 40 minutes, or until brown.
Put the first 10 items in a pot and cover; simmer until vegetables are tender, 15 to 20 minutes. Blend milk and flour together well. Pour into mixture and cook until thickened. Stir in cheese until it melts good.
Sift flour, salt, baking powder and sugar together. Beat egg well; add milk. Stir in oil and lemon juice. Add liquid to dry ingredients. Stir about 20 seconds. When just a few patches of flour are left, fold in blueberries, gently. Fill greased muffin tins 2/3 full. Bake at 425° for about 25 minutes.
Preheat oven to 375°. Remove skin from breasts and halve then coat the pieces with the crumbs mixed with salt, pepper and tarragon. Brown the chicken on all sides in 4 tablespoons of the butter in a skillet. Place the pieces in a single layer in a shallow baking pan. Add the onion to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around the chicken. Bake, uncovered, for 30 minutes. Saute the mushrooms in the remaining butter and add along with the grapes to the chicken. Bake for 8 to 10 minutes longer.
Arrange broccoli in greased 8 x 12-inch pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and Worcestershire sauce and pour over broccoli and chicken. Sprinkle cheese on top. Combine bread crumbs and butter and sprinkle on top. Bake at 350° for 30 minutes. Serves 8.
Unroll one tube of crescent rolls and place in a lightly greased 13 x 9 inch pan. Seal seams, set aside. In a mixing bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough. Unroll second tube and place over cream cheese mixture, seal seams. May have to stretch to fit. Brush butter over top evenly. Sprinkle with cinnamon and rest of sugar. May use more sugar if needed. Bake at 350 degrees for 30 minutes or until golden brown. Cool and cut into squares.
Mix salmon, eggs, crumbs, onion and seasonings. Form into patties and fry until brown. Make sauce by melting butter. Add flour to make paste. Add milk to make a white sauce. Season and add peas last. Cover fried patties with sauce.
Cook onion in butter in a saucepan over medium heat until transparent. Add the beef and cook, stirring, until beef is light brown. Add flour, salt, pepper, mushrooms and soup. Cook for 5 minutes. Add the sour cream and simmer for 15 minutes longer. Serve over rice and garnish with paprika.
Beat sugar and eggs, add oil and beat. Add flour and baking powder, mix apples and cinnamon last. Bake at 350° in a rectangular pan for 35 to 40 minutes. Recipe can be doubled.
Cook bacon until crisp. Set aside. Saute onions and add to remaining ingredients. Heat to boiling, then simmer. Crumble bacon over chowder before serving.
Blend 2 cups fresh basil, buttermilk, sliced green onions and salt in processor until smooth. Transfer to bowl. Add mayonnaise and pepper. Whisk until dressing is smooth. Let stand 30 minutes. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover tightly and refrigerate.)
Preheat oven to 350°. Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up sides to rim of 9-inch pie plate. In mixer bowl, beat cheese until fluffy. Gradually add sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well. Pour into pie crust. Bake 30 to 40 minutes or until set. Cool. Garnish as desired. Refrigerate leftovers.
Drain all the fruit well except the pineapple. Mix all ingredients together and chill.
Preheat oven to 400°. In a large paella pan or iron skillet, saute onion and red bell pepper in butter until softened. Add rice to pan and cook 10 minutes. Do not brown. Add more butter, if necessary. Stir in chicken broth and saffron and bring to a boil, stirring occasionally. Reduce to a low simmer and cook, uncovered, for 20 minutes or until rice is tender.
Brown sausage, then beat eggs and mix well with other ingredients. Cook 45 minutes at 350°.
Cream sugar and butter; add eggs. Stir in bananas and lemon juice. Add flour, baking powder and salt. Stir in nuts. Bake, in a greased loaf pan, at 350° for about 1 hour or until done.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. (I crush wafers and sprinkle on top.) Cover and chill.
Those were the entire original directions. More complete directions: Crisco instead of lard and measure flour about 5 1/2 to 6 cups. Cream Crisco and sugar. Beat in eggs. Add molasses. Mix cinnamon and ginger into 2 cups flour and add. (Note: Place vinegar in measuring cup and hold over mixing bowl while adding the baking soda; beat into mixture with remaining flour.)
Brown the chicken. Saute the other ingredients and place chicken in mixture. Add 5 to 6 cups of water. For best results, allow to stand overnight in refrigerator. The day you serve it, bring mixture to a hard boil. Add the rice. When rice starts to surface, turn off the heat and cover. If it dries up too much, add hot water. It should be moist or soupy, one-half hour. Garnish with parsley and pimentos. It goes well with just a salad.
Place a slice of ham portrait-style on counter. Take a paper towel and wipe off moisture. Spread cream cheese on ham. Cut off the root of a green onion; place green onion along bottom edge of ham and roll into a pinwheel. Cut into 1/2-inch slices with a sharp knife. Refrigerate.
Combine all ingredients in cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Good with hot garlic bread. Serves 6 to 8.
Cook capellini, rinse and drain. Add vegetables. Add 3/4 (12 ounce) Italian dressing. Pour over Salad Supreme. Mix. Cover and leave overnight before serving.
Dice apples, add sugar and let stand for 1 hour. Add oil and egg. Beat well. Add dry ingredients and blend well. Bake in a 350° oven in 8-inch square pan for about 45 minutes.
In medium skillet, mix water and vegetables. Cover; steam until crisp-tender (about 5 minutes). Stir several times. Season with salt and pepper; stir in soy sauce. Makes 4 servings.
Combine ground beef, scallions, egg, bread crumbs, 1 tablespoon soy sauce and 1 teaspoon minced ginger. Shape into 24 balls. In large skillet, heat 1 tablespoon oil over medium-high heat. Add meatballs; cook until browned, about 12 minutes. Remove and drain on paper towels. Wipe skillet clean. Combine remaining 2 tablespoons soy sauce, wine, cornstarch, sugar and 2 tablespoons water in a small bowl; set aside. In skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute. Add remaining 1 teaspoon ginger; cook 1 minute. Add vegetables and soy sauce mixture. Bring to a simmer; cook 1 minute. Return meatballs to pan. Cover and cook until heated through, 5 minutes. Makes 4 servings. Per serving: 376 cals.; 27 g. protein; 23 g. fat; 128 mg. chol.; 17 g. carbs.; 927 mg. sodium. Work time: 35 minutes; ready to serve in 35 minutes.
Use a 9 x 13-inch glass pan. Heat oven to 325°. Melt butter in pan. Mix everything together. Bake 35 minutes or until set (when knife inserted comes out clean).
Combine water and Jell-O. Cook until dissolved. Put remaining ingredients into blender. Divide into 1/2-cup servings. Can be frozen.
In a skillet, brown ground beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13 x 9 x 2-inch baking dish. Top with beef mixture. Bake, uncovered, at 400° for 20 to 25 minutes. Sprinkle with cheeses. Bake 5 to 10 minutes longer or until cheese is melted. Let stand for 5 to 10 minutes before serving.
Mix in large container thoroughly. Place 1 or 2 heaping teaspoons in boiling water for 1 cup of hot chocolate.
Cook vegetables and drain. Combine the next 4 ingredients. Add vegetables. Pour into a 9 x 13-inch baking dish. Top with Rice Krispies, mixed with the melted butter. Bake in a 350°oven for 25 minutes. Makes 6 to 8 servings.
Wash meat; put into a large pot and cover with water. Bring to a boiling point and skim. Add remaining ingredients and simmer slowly, about 3 to 4 hours until meat is done and comes off the bones. Cool, strain, remove bones and spices. Return meat to liquid; add pepper, 1/2 clove of garlic, minced and more salt if desired to suit your taste. Pour into loaf pan. Refrigerate until firm. Scrape fat from the top before serving.
In large saucepan over medium-high heat, cook garlic in margarine for 1 to 2 minutes. Add broth and tortellini with the precooked meatballs and heat to a boil. Reduce heat; simmer for 10 minutes. Add spinach and tomatoes; simmer 5 minutes more. Serve topped with cheese. *Be careful not to burn garlic.
Combine the first 4 ingredients; set aside. Stir in the chocolate chips. Sift together the flour, sugar, cocoa, salt and soda. Add the water, oil, vinegar and vanilla to sifted ingredients; beat until combined. Fill paper muffin cups 1/3 full. Top with 1 teaspoon of the cream cheese mixture. Sprinkle with sugar and nuts. Bake at 350° for about 20 to 25 minutes. Serves 24.
With oleo at room temp., blend in basil leaves, garlic and thyme. Cut buns into sticks, butter and bake at 300° until brown and crispy.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar, oil and eggs in large bowl with spoon until smooth. Stir in remaining ingredients except Honey Glaze. Spread in pan with spatula, patting evenly with hand. Bake just until center is set but not firm, 17 to 22 minutes; cool 15 minutes. Drizzle evenly with Honey Glaze; cool completely. Cut into bars, about 3 x 1 1/2-inches. Makes 40 bars.
Brown hamburger in skillet; drain. Add flour and soup. Add enough water to make easy to simmer for 15 minutes. Serve over buns.
Dissolve raspberry and lemon gelatin in boiling water. Stir in frozen raspberries, breaking up large pieces. Add cranberry-orange relish. Chill until cold but not set. Carefully pour in lemon-lime beverage. Stir gently. Chill until partially set. Turn into 6 to 6 1/2-cup ring mold. Chill until firm. Unmold on crisp greens. Serves 8 to 10.
Grease 13 x 9 x 2-inch baking pan. Combine and heat on low or microwave 4 cups marshmallows, peanut butter and margarine. Stir until smooth. Add remaining marshmallows and corn and rice cereals. Stir to coat pieces evenly. Spread cereal mixture into prepared pan with back of buttered spoon. Refrigerate for 1 hour.
Place a layer of sliced, boiled potatoes in a well-buttered casserole pan and cover with pieces of ham. Then add a little sour cream, then a layer of sliced, hard-boiled eggs and more sour cream, then a layer of cooked cauliflower and more sour cream. Add the top layer of sliced potatoes and sprinkle with bread crumbs and dot with butter. Bake in a moderate oven (350°) for 20 minutes or until brown.
In a small bowl, mix first four ingredients. Dip chicken in mixture, then in bread crumbs to coat. Place on ungreased baking sheet. Bake at 375° for 30 to 40 minutes. Bring remaining dip mixture to a boil. Stir until smooth. Serve as sauce. Makes 4 servings.
Note: Be sure to use Jiffy cake mix, since a regular cake mix is too much cake and will not turn out as well.
Combine flour and sugar. Add the rest of the ingredients and place in a saucepan. Cook until thick. Pour into crust. Bake at 350° until crust is brown.
Mix all ingredients and pour in unbaked pie shell. Bake at 300° for 40 minutes.
Boil macaroni; follow directions on package. Drain and rinse well. Set macaroni aside. When cool, mix macaroni with remaining ingredients. Sprinkle with paprika. Set inside refrigerator until chilled. Serve.
Put parsley, onions and celery into blender with a little water. Chop, not all at once, or use a food processor. Soak rolls. Squeeze out water and break up well with hands.
Mix well and pour into a Pyrex dish. Bake 30 minutes at 350°.
Make a paste of mustard, horseradish and Worcestershire sauce. Chop 1/2 can of the anchovies. Mix paste, anchovies and all other ingredients thoroughly. Shape into loaf on a platter and place remaining anchovy fillets on top. Decorate with lots of parsley. Serve with lots of buttered bread. Serves 4.
Melt butter. Add barbecue sauce, pepper, garlic and chopped green onions. Bring to boil; remove from heat and let cool for 10 minutes. Bring to a boil again. Test shrimp to be sure they are cooked.
Combine pineapple, reserved juice and cheese. Mix flour and sugar and stir into pineapple. Pour into a greased casserole dish. Cover with crushed ritz crackers. Melt butter and drizzle over all. Bake at 350° for 30 minutes, uncovered.
Place apples in water and cook them almost dry. Add 2 cups sugar into the cooked apples and cook them as dry as you can without burning them. Add tsp. vanilla flavoring and mix well. Take one biscuit out of pack and roll out flat; biscuit must be rolled to the size of a big crisco can lid. Place 1 tablespoon of cooked apples on one side of rolled out dough; fold the other side of the dough over the top of apples and press edges together with a fork. Place apple pies in cooking oil in saucepan and cook to golden brown on both sides.
Knead sugar and cream cheese. Add just a dab of food coloring, not too much. Add flavoring. Coat inside of mold with sugar. Press dough into mold. Press out. Makes 75 to 100 mints.
Brown meat and onions. Drain. Add chili powder, tomato paste, and beans. Melt velveeta, Ro-tel, and chicken soup together. Spray bottom of 9 x 13 pan with Pam. Put meat mixture in large flour tortilla shell and roll up. Place tortillas in pan. Pour cheese mixture over tortillas. Bake for 30 - 45 minutes at 350. Makes 10 - 12 large enchiladas.
Put thin layer of cracker crumbs in buttered dish. Cover with asparagus. Then pour soup mixture over this. Top with grated cheese. Heat oven to 375°. Put casserole in oven and turn oven to 300°; bake 20 minutes.
Place ground beef in skillet- cook until lightly browned. Add remaining ingredients- stir well. Put in casserole. Bake 1 hour (or until potatoes are done) at 325 degrees.
Spray bottom of 13 x 9 x 2 inch baking dish sprayed with Pam. Mix ingredients and press in bottom of prepared dish. Bake 20 minutes at 375° or until brown. Set aside to cool.
Put pork chops in a pan with sides or ovenproof dish. Pour dressing over chops. Let set about 1 hour, turning several times. Cover with foil and cook on 350° until done. Great grilled!