HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, cut butter into flour until crumbly. Stir in 3/4 cup peanuts. Press mixture over bottom of a 13 x 9 x 2-inch baking dish. Bake in 350° oven for 20 minutes; cool. In small mixer bowl, beat cream cheese on low speed until fluffy. Beat in powdered sugar and half of whipped topping. Spread over crust and chill. In larger mixing bowl, combine pudding mix and milk. Beat 2 minutes. Spoon on top of cream cheese layer. Chill or freeze until firm, overnight. Top with remainder of whipped cream (Cool Whip). Sprinkle with grated chocolate and remainder of peanuts.
Cook without stirring over high heat the sugar and cream of tartar. Shake pan occasionally until it becomes a syrup-molasses color. Stir in walnuts and pour onto a well-buttered cookie sheet. Cool.
In a bowl, beat peanut butter, shortening and margarine or butter with an electric mixer on medium to high speed about 30 seconds or until softened.
Blend all ingredients together in a food processor or blender. Serve with Tostitos or other chips. Easy and good!
Mix all ingredients thoroughly. Make balls using a teaspoon for measuring and bake at 350° for 25 to 30 minutes.
Dissolve jello in water. Add frozen berries and allow to set a few minutes to thicken. When partially set, spoon into cooked crust. Top with Cool Whip. Refrigerate.
Drain the pineapple, reserving 1/4 cup of the liquid. Set aside. In a medium bowl, combine sugar and flour. Add the margarine. Add 1 cup of cheese. Mix well. Gently stir in pineapple.
Trim fat from meat and cut into 1-inch pieces. In a 1-quart glass saucepan simmer together pepper and vinegar until the solution is reduced by one half. Combine soup mix, cornstarch and water and blend then add to vinegar mixture. Bring to a boil, lower heat and cook, stirring, until this thickens. Remove from heat but keep warm. Season meat with apple pie spice and celery salt. Melt butter with onion liquid. Add meat and cook until golden on both sides. Stir in jelly and continue cooking. Pour pepper sauce over meat and serve.
Mix cheese, flour, salt and pepper in large bowl. Add potatoes and toss until well coated. In 13 x 9-inch pan, coat bottom with a mixture of oil and margarine. Add potatoes. Bake at 350° for 1 hour.
Dissolve yeast in water or milk. Add cake mix and flour. Knead 5 minutes until dough is no longer sticky. Cover; let rise until double in size, about 45 minutes. Punch down; shape into rolls. Bake at 375° for 20 minutes. Can be made into cinnamon rolls and cut out. Spread with butter, brown sugar, nuts and cinnamon. Roll up as jelly roll and cut.
Beat cream cheese and sugar together, then add 1 egg at a time and beat, then add vanilla. Pour in a graham cracker pie crust. Bake at 300° for an hour.
Brown onion in 2 tablespoons butter or margarine until golden. Mix with remaining ingredients until blended. Use heaping teaspoonful for each meat ball. Dip hands in cold water and shape into smooth balls. Saute in browned butter 2 dozen at a time, shaking skillet occasionally to brown evenly. When all are browned, add small amount of hot water to skillet and loosen drippings. Return meat balls to skillet and simmer 15 minutes or until done. Serve as appetizer or main dish. Makes about 5 dozen.
Split cake into 3 layers. Place first layer in container**. Mix pudding as directed on box. Add pudding to sour cream. Put between layers. Put pie filling on top of cake. Refrigerate overnight, if time allows.
Combine crumbs, 3 tablespoons sugar and butter; mix well. Press into bottom and sides of 8-inch pie pan. Chill for 1 hour. Beat cream cheese with 1/2 cup sugar until creamy. Blend in whipped topping. Pour into crust. Spread pie filling around edge. Chill at least 3 hours. Makes 6 to 8 servings.
In medium mixing bowl with hands, mix together sausage and ground chuck and stuff into manicotti shells. Lay in 9 x 13-inch glass baking pan.
Mix ingredients together and bake in a greased muffin pan at 400° for 15 to 20 minutes until golden brown. Makes 10 to 12 muffins. These freeze well.
In large skillet, heat oil over medium heat; add chicken, garlic and onions. Cook 2 to 3 minutes, stirring until chicken is white and onions are soft. Stir in broccoli, soup and mustard. Cover and cook 4 to 5 minutes until heated through. Remove from heat; stir in sour cream. Serve over hot noodles.
Peel and chop ginger root. Chop dried garlic. Combine first 4 ingredients into baggie. Add meat to baggie. Force air out of bag and twist tie the top. Marinate for up to 3 days, turning a couple of times a day. Broil meat or cook on the grill.
Mix and roll 1 teaspoon of mix in powdered sugar. Bake at 350° for 10 minutes.
Dissolve jello in water. Add fruit and nuts. Pour 1/2 of mixture in dish. Chill until slightly set. Spread 1 cup of sour cream on first layer. Pour on remaining jello and chill until firm. May top with Cool Whip, if desired.
Mix and stir 22 seconds. Bake at 350° in greased 8-inch pan until golden brown. Cool. Add fresh strawberries. Top with milk or whipped cream.
Mix all sauce ingredients. Marinate meat overnight, covered, in refrigerator. Turn in the morning. Broil meat. Spoon marinade over meat while broiling. This marinade also excellent for small chicken parts to be barbecued.
Let watermelon stand in salted water overnight. Add 2 tablespoons of pickling salt to 1 quart of water. Make sure to cover all melon cubes with this solution. In the morning drain. Cover with fresh water in a large pot and cook until tender. Drain.
Place pie shell in freezer for 15 minutes. Reserve 8 spears of asparagus for garnish. Chop remaining asparagus and add to egg mixture. Mix all ingredients together well and pour into chilled pie shell. Arrange asparagus spears "spoke-fashion" on top, tips in center, and bake in preheated 375° oven for 35 minutes or until knife inserted in center comes out clean. Let cool 10 minutes before cutting to serve.
In medium saucepan, heat water and margarine until margarine melts and water boils. Remove from heat. Immediately add 1 cup flour and stir with a wooden spoon until the mixture leaves sides of the pan. Cool for 5 minutes. With wooden spoon, beat in eggs, one at a time, until each is thoroughly blended into the mixture. Place mixture in a large bowl and repeat entire process for another batch. Add all batches together. Let cool at room temperature for about 30 minutes. Preheat oven to 375°. Grease a baking sheet. Drop mixture into mounds of desired size onto sheet. Bake until lightly browned and fluffy. Adjust time to your own oven. Fill with chicken salad or any filling you prefer.
Cook ground beef and onion; drain well. Add taco seasoning mix and water; stir well. Bring to a boil. Reduce heat; cook 20 minutes.
Dissolve yeast in warm water. Sift dry ingredients 2 times. Cut in shortening until the size of crumbs. Add buttermilk and yeast mixture to flour mixture and stir only until well moistened. Cover and put in refrigerator. As needed, use part of dough, roll and cut out biscuits; let stand in pan about 15 minutes, then bake at 400° for 10 or 12 minutes or until done. May be kept in refrigerator for one week and used as needed.
In heavy pan over low heat, melt chocolate chips with milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper lined 8-inch square pan. Chill 2 to 3 hours, until firm. Turn fudge onto cutting board, peel off paper and cut into squares.
In a large pot, add water, lemon, onion, crab boil and salt. Bring to a rolling boil. Add shrimp. Return to boil quickly. When rolling boil returns, time for 5 minutes. Remove from heat, allowing to stand 10 to 15 minutes. Drain shrimp and serve.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil. Remove from heat and add 6 ounces (1 cup) chocolate chips and vanilla. Stir until chocolate chips melt and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Blend in flour mixture. Stir in remaining chocolate chips and nuts. Spread into a baking dish and bake at 325° for 30 minutes. Cool.
Heat oven to 450°. Melt butter in oven in a 9 x 13 pan. Remove as soon as melted. Sift dry ingredients into bowl. Add milk. Stir with a fork until dough clumps together. Turn on floured board and knead 10 times. Roll out 1/2 inch think into 12 x 8 inch rectangle. Cut in half lengthwise, then crosswise into 16 strips. Dip each strip in butter and coat on both sides. Lay close together in pan. Bake 15-20 minutes in 425° oven. Serve hot.
Drain carrots. Put through a sieve or food mill. There should be one generous cup. Combine with sugar, salt and spices. Add beaten eggs, milk and butter. Pour into pie shell and bake at 400° for 45 minutes or until set.
Crust: Mix oleo, flour and nuts until crumbly. Press into 9 x 12-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Sift first three ingredients together and stir in beaten egg. Add water or milk to make a soft dough. Round up on lightly floured cloth or board. Knead lightly. Roll or pat out 1/2-inch thick. Cut into strips about 2 x 3-inches. Slit the center of dough. Drop in deep fat; brown on one side, then turn over and brown the other. Serve with pinto beans, stew or syrup.
Mix the first 3 ingredients in a heavy saucepan. Stir while boiling to soft ball stage (235°), about 20 minutes. Remove from heat and add remaining ingredients. Stir until chips are melted. Pour into 9 x 3-inch greased pan.
Boil chicken until tender; debone and chop up. Save broth to cook spaghetti in. Before cooking spaghetti, skim off enough fat from broth to saute onions, celery and bell pepper; cook until clear. Add tomatoes, olives and mushrooms. Simmer approximately 1 hour. Add seasoning to taste. Cook spaghetti and drain. Mix cooked spaghetti, chicken and sauce. Place into casserole dishes and layer with shredded cheese, topping off with cheese. Bake at 350° for 30 to 40 minutes, until cheese is melted and it is hot in the middle. If recipe is tripled, etc., baking time will increase and larger pans are needed.
In saucepan over low heat, combine cream cheese and soup. Dissolve gelatin in cold water. Add to soup mixture. Mix well and let cool. Add mayonnaise, vegetables, (optional pecans and shrimp) and pour into 2 quart mold and chill.
Put in a bowl as given. Bake at 350° for 1/2 hour.
Melt butter and next 7 ingredients in saucepan. Preheat oven to 350°. Skin chicken and sprinkle with salt, pepper and paprika. Pour sauce over chicken and cover pan with foil. Cook 1 hour and 15 minutes. Last 20 minutes in oven, take off foil so chicken can brown. Serve with rice.
Mix together in a large bowl oatmeal, peanut butter and vanilla. Bring sugar, butter, cocoa and milk to a full boil and boil 1 minute. Pour liquid into oatmeal mixture and mix well. Immediately drop by teaspoonfuls on wax paper.
Mix together first 5 ingredients and pour in Bundt cake pan. Bake at 350° for 45 minutes.
In a large bowl, combine flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in margarine. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400° for 20 to 25 minutes or until muffins test done. Yield: 1 dozen.
Warm milk to scalding. Beat eggs. Add sugar, cornstarch and salt. Stir in half of the warmed milk. Pour the egg and milk mixture into remaining milk and cook, stirring constantly, until thickened. Remove from heat and stir in vanilla.
Boil tomatoes in medium saucepan for 10 minutes. Use no water. Stir in sugar, salt, butter and nutmeg. Break biscuits apart and drop in tomato mixture. Simmer on low heat for about 5 minutes. Serve while hot. This is and old country recipe.	We always had tomato dumplings when tomatoes were ripe and in abundance.	Brown-'n'- Serve rolls can be used instead of biscuits. Tomato dumplings should pass the taste test. Sweeten and season to suit your own taste.	My mother would explain that this is one of those "pinch of this and dash of that" recipes.
Combine tomatoes, onion, butter, bacon drippings, sugar, seasoned salt and garlic salt in bowl; mix well. Layer half the stuffing mix, tomato mixture, cheese, oregano and remaining stuffing mix in greased baking dish. Bake at 350° for 30 minutes. May substitute oil for bacon drippings. Yield: 6 servings.
Melt oleo and let cool. Add other ingredients and mix together. Pour into unbaked pie shell. Bake at 325° for about 40 minutes, until jellied together.
Cut apples into quarters. Peel apple pieces. Put apples and water into a pot. Set on stove over low heat. Cover and cook gently for about 15 minutes or until they are soft. Add the honey or sugar while they are hot. Mash apples with a wooden spoon until desired consistency. You can add cinnamon (optional). Serve hot or cold.
Rub chops with salt and pepper. Melt butter in skillet; add onions and chops; brown lightly on both sides. Put sliced potatoes in buttered 2-quart baking dish. Arrange chops over potatoes. Add soup and milk to onions in skillet. Blend until smooth. Poor over chops. Cover. Bake in 350° oven for 30 minutes. Uncover; continue baking for 30-40 minutes, until potatoes are done. Makes 6 servings.
Slice links. In skillet, lightly saute links with pepper, mushrooms and onions. Stir in spaghetti sauce. Simmer, uncovered, for 10 minutes, stirring occasionally. Serve over hot cooked spaghetti.
Saute beef and onion until well done. Drain. Place meat mixture in a 9 x 13-inch baking dish. This is your first layer. Pour can of peas over top of meat. Over top of peas, pour can of mushroom soup. On top of soup, put entire box of Tater Tots. Bake at 425° for 30 minutes.
Mix together corn, whipping cream, milk and salt. Then add cayenne pepper and sugar. Bring all to boil. Then, add flour and butter. Put in baking dish and bake at 350° until top is brown (don't let it dry).
In a 1-gallon pitcher, steep tea bags and 1 quart of hot water. Mix the remaining quart of water and sugar; heat over high heat until sugar is dissolved. Pour over tea and water in pitcher. Steep 15 minutes. Strain out tea bags; add orange juice and lemon juice and enough water to make 1 gallon.
Melt oleo. Add the cocoa. Beat eggs. Add sugar and mix with cocoa mixture. Stir in flour, nuts and vanilla. Bake in a 9 x 13 x 2-inch pan at 350° for 30 minutes. Do not overcook. When done, cover top of cake with a large package of tiny marshmallows. Put back in oven for 1 minute to soften marshmallows. Cover with icing.
Mix flour and Crisco; add remaining ingredients and mix well. Cover and put in refrigerator to chill. Take out amount needed for meal. Roll, cut and bake in a 450° oven until brown. Will keep indefinitely in refrigerator if covered well.
In large bowl, combine all ingredients (except confectioners sugar). Mix by hand. Refrigerate 30 minutes. Preheat oven to 375°. Form into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 15 to 20 minutes or until set, but not brown. Let stand 1 minute. Remove to wire rack to partially cool. Roll in confectioners sugar while warm. Cool completely. Before serving, re-roll in powdered sugar. Yield: 20.
Melt butter; add onion and simmer over medium heat for 3 minutes. Stir in remaining ingredients and simmer until sauce thickens, about 30 minutes. Yields 2 cups sauce.
Mix sugar, oil and vinegar. Pour over remaining ingredients. Mix well and let stand for several hours before serving.
In small bowl cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed until smooth and creamy; set aside.
Mix well first 4 ingredients. Beat eggs, sugar and oil well. Add dry ingredients, then add pumpkin. Beat again. Bake at 350° for 1 hour in 11 x 13-inch pan.
Preheat oven to 350°. Bake for 20 to 25 minutes.
Place the cucumbers and onions in large bowl and sprinkle with salt and celery seed. Mix well and let stand 10 minutes. Do not drain. Stir together 1 cup vinegar and 2 cups sugar. Pour over pickles and stir frequently for most of the day. Refrigerate. Eat right out of bowl. Can also be frozen. Makes about 1 1/2 quarts.
In a large bowl, cream the butter and pudding until light and fluffy. Beat in the egg. Gradually add the flour until dough forms. Shape dough into 1-inch balls. Roll the balls in the sugar and place 2 inches apart on ungreased cookie sheets. Make an imprint in the center of each ball with your thumb. Bake at 325° for 15 to 18 minutes or until firm. Immediately remove from the cookie sheet. Cool. Fill each imprint with a half teaspoon of preserves. In a small saucepan, blend the chocolate chips with the melted butter. Stir over low heat until chocolate melts. Drizzle a half a teaspoon over each cookie. Makes 48 cookies.
Cook sausage until browned; drain. Set aside. Separate crescent roll dough into 8 triangles. Place triangles with elongated points toward center in a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon sausage over dough. Sprinkle with hash browns and cheese. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese. Bake an additional 5 minutes. Garnish with pimento and oregano, if desired. Serves 6 to 8.
Heat oven to 400°. Mix flour, brown sugar, baking soda, cinnamon and salt in large bowl. Beat egg whites in a small bowl and stir in milk and oil. Add to the flour mixture. Stir until mixed (batter will be lumpy). Stir in cereal and raisins. Spoon batter into greased muffin pan, filling each cup 2/3 full. Bake 20 minutes or until golden brown. Serve warm.
Bring to a boil sugar, vinegar and salt. Boil 1 minute. Put cut up green tomatoes, sliced onion and garlic in quart jar. Cover with boiling mixture of vinegar and let stand 3 days before eating.
Preheat oven to 350°. Melt butter in 9 x 13-inch pan. Sprinkle graham crackers over butter, sprinkle coconut, then chocolate chips, then butterscotch chips then walnuts. Pour condensed milk over all. Bake 20 to 30 minutes.
Preheat oven to 375°. Cut each eggplant lengthwise into 8 strips; place, skin side down, on roasting pan. Cut zucchini and squash into 3 pieces. Place on second baking sheet. Cut peppers in half and seed them. Place them, cut side down, on the baking sheet with the zucchini and squash.
Brown ground beef and drain off grease. Add pork and beans, ketchup and onions. Simmer for 30 minutes. Serve with toasted cheese sandwiches.
Mix together well and put in 9 x 13-inch pan. Bake at 350° for 45 minutes. Frost.
Sift together the flour, sugar, cocoa, soda and salt in ungreased 8 x 8-inch pan. Make 3 wells in dry mixture. In one well add 1 tablespoon vinegar, in another add 1 teaspoon vanilla and in other 6 tablespoons vegetable oil. Pour 1 cup cold water over all the ingredients and mix with fork until mixture is wet. Bake at 350° for 25 minutes.
Whip Eagle Brand milk and Cool Whip well. Add other ingredients and stir well. Makes 10 to 12 servings and keeps well in refrigerator.
Mix soy sauce, sherry, brown sugar and seasonings. Add beef; let stand 10 minutes to marinate. Stir-fry beef in hot oil in skillet until browned. Add vegetables and stir-fry until tender and crisp. Mix broth and cornstarch; add to skillet. Bring to boil 1 minute. Prepare rice as directed. Serve beef mixture over rice. This recipe will serve 5 people.
Cream shortening and sugar. Add eggs, one at a time. Mix well. Add flavoring and cherries. Add milk and flour alternately. Place cake in cold oven. Bake at 300° for 1 hour and 45 minutes. Cool in pan 15 minutes before removing from pan.
Mix all ingredients together. Bake in buttered baking dish at 375° for approximately 50 minutes to 1 hour.
Combine sugar, milk and butter and boil for about 3 minutes. Stir occasionally. Remove from heat. Add peanut butter and marshmallow cream and stir until blended. Pour into a buttered 8 x 8-inch pan. Cut into squares. Makes 16 pieces.
In a medium bowl, beat cheese until fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Pour cheese mixture into a prepared graham cracker crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Heat all ingredients except noodles until boiling; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if needed.
Mix cake according to directions and bake in two layers. Cool. Put into freezer until very cold and split layers in half.
Combine and mix according to instructions on cake mix. Bake in greased and floured tube pan at 325° for 1 1/4 hours.
In casserole dish, combine broccoli, soup, milk, onion and cheese. Crush one tube Ritz crackers and sprinkle on top. Place 3 to 4 pats of butter on top of crackers. Bake at 350° for 45 minutes.
Boil 4 cups water and 4 cups sugar until dissolved. In large container, put strawberry and mixed fruit jello. Add 9 cups cold water; mix. Pour into hot sugar water. Add lemon juice and pineapple juice. Pour into 16 ounce containers and freeze. When ready to use, take out of freezer and let thaw until you can break it up with spoon. Put in punch bowl. Add 7-Up. Serves 100.
Put all ingredients in blender, except Certo. Blend. Strain. Add sugar; mix well. Bring to a hard boil. Boil 2 to 3 minutes. Remove from heat. Add Certo and red or green food coloring. Skim and put into jars. Makes six half-pints.
Beat the first 7 ingredients well with a mixer until blended and then with a large spoon. Add apples, raisins and nuts. Pour into a well-greased and floured 9 x 13-inch pan or tube pan. Bake at 350° for 40 to 45 minutes in the 9 x 13-inch pan or 45 minutes to 1 hour in a tube pan.
Cook spaghetti and drain. Add eggs, Parmesan cheese and melted butter. Pat into a 9 x 13-inch pan.
Boil chicken breasts until tender (reserve the liquid). Remove chicken from bone and cut into 1-inch cubes. Place chicken chunks in greased 13 x 9 x 2-inch baking dish. Mix mushroom soup and sour cream together and spread over chicken chunks. Mix stuffing and melted margarine together and spread over sour cream and soup mixture. Measure 2 cups of reserved chicken broth and drizzle over stuffing. Bake at 350° for 40 minutes, 20 minutes covered and uncovered the last 20 minutes.
Melt margarine and pour into graham cracker crumbs. Add 1/2 cup sugar. Press into the bottom of a 10-inch spring-form pan firmly. Bake 5 minutes at 350°.
Cream together sugar and shortening; add eggs and mix well. In another bowl mix vinegar and soda. Pour milk into vinegar mixture and add to sugar and shortening mixture. Sift together flour, salt and cocoa and add to the mixture. Beat well; add boiling water, stirring constantly. When well mixed, add vanilla. Pour into a greased 9 x 13-inch pan or 2 (9-inch) round pans. Bake at 350° for 35 to 40 minutes.
Mix orange juice, Hi-C, lemonade and 2 lemonade cans of water. Chill thoroughly. Add ginger ale when ready to serve. Add sherbet. Stir lightly and serve. Makes 20 servings.
Pour melted oleo into a 9 x 13-inch baking pan. Mix sugar, flour, milk, salt and baking powder; pour over melted butter. Add blueberries; do not drain. Sprinkle 1/2 cup sugar over top. Bake at 350°.
Cream sugar and Crisco well. Add 2 eggs; beat well. Add buttermilk and soda. Add flour, one cup at a time, with baking powder, salt and vanilla. Drop from spoon. Dip bottom of glass (use glass with flat bottom) in sugar and cinnamon; flatten cookies. Bake at 375° for 10 minutes.
Mix butter, sugar and eggs; then add flour vanilla and baking powder. Mix well. Divide dough in half. Chill for 3 hours. Roll out and cut; then bake at 350° for about 9 minutes.
Cream shortening and sugar. Add eggs, vanilla and sour cream, then dry ingredients, nuts and bits last. Bake 10 minutes at 400°, then frost with Caramel Icing.
Skin, debone and chop chicken. Heat both soups, broth and Rotel over medium heat until hot. Break enough chips to cover the bottom of a 9 x 13 inch Pyrex dish. Add chicken then pour soup mixture over it. Top with cheese and bake at 350° until melted.
Mix first 3 ingredients together. Add remaining ingredients. Preheat oven to 400°. Pour in unbaked crust and bake 45 minutes at 325°.