HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the oats, coconut, seeds and wheat germ. In a small saucepan, combine the peanut butter, syrup, sugar and oil. Cook and stir over medium heat until smooth. Pour over the oat mixture and stir until well blended. Spread mixture in baking dish and bake 40 minutes in a 300° oven, stirring every 10 minutes to prevent burning. Remove from oven and add raisins. Cool before serving. Makes 12 servings.
Mix beef, crumbs, onion, milk, egg, parsley, salt and pepper and shape into balls. Brown meat balls in shortening and drain.
Boil until 238° on candy thermometer. Add 6 teaspoons vanilla. Use mixer to beat. Pour in buttered pan.
Toss. Place in refrigerator. One hour before serving, place in oven at 350°, covered.
Place apples in long baking dish. Cover with white sugar. Mix softened butter, brown sugar, flour, cinnamon and nuts until it flakes about the size of a pea. Sprinkle over top of apples and sugar. Bake at 350° for 1 hour.
Salt, pepper and flour chicken. Mix together soups and water. Place chicken in a casserole dish and pour soup mixture over chicken. Dot with butter. Bake at 350° for 1 1/2 hours. Serve with mashed potatoes.
Wash and slice thin 4 sweet potatoes. Fry sausage and save grease. Add margarine to Teflon frypan, then add sliced potatoes. Sprinkle with brown sugar. Sprinkle with cinnamon and white sugar. Cook slowly and turn gently. Add small amount of sausage grease as potatoes cook.
Mix flour and sugar together. Add remaining ingredients and mix well. Bake in greased 13 x 9 pan. Stir every 15 minutes. Bake 1 hour at 375°.
Dice and brown ham in butter, brown sugar and onion. Set aside. Mix soup, milk, potatoes and carrots and cook until tender. Add ham mixture to vegetables and serve.
Make Jello and let set to soft gel stage. Mix in softened cream cheese. Let get to soft gel stage again. Mix in drained pineapple and walnuts. Pour into a rectangular dish. Let set up in refrigerator. Cut into squares to serve. (May serve on lettuce.)
*Do this at the beginning, so it will cool. Also to be added to cake mix last. Add the red food coloring to the chocolate mixture.
Mix cake mix, butter and 1 egg together. Pat into greased 13 x 9-inch pan. Now mix powdered sugar, 3 eggs and cream cheese. Pour on top of cake mixture. Bake at 350° for 30 minutes.
Make sure cream cheese is room temperature. Add milk, lemon juice and vanilla; mix well. Pour into crust and chill for 2 to 3 hours. Top with fruit and chill until ready to serve.
Brown meat; cook onion with meat. Drain grease. Place meat and onion in large pan or crock-pot. Add rest of ingredients. Cook slow for 4 or 5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated Cheddar cheese. Serves 6 to 8.
Cook noodles in boiling salt water; drain. Cook pork sausage and hamburger; drain grease well. Add corn, soup and milk. Heat all together and add to the drained noodles. Bake about 10 minutes (heated through) in a 350° oven.
Saute bacon in deep pan for 5 minutes. Add onions; saute another 5 minutes. Stir in flour, mixing well. Then add bouillon slowly, stirring constantly. Add potatoes and simmer 1 hour. Combine egg yolks and sour cream; stir into soup and simmer 10 minutes, stirring constantly. Add parsley and chervil. Serve hot. Yields 6 servings.
Line pie pan with vanilla wafers; cover with sliced bananas. Pour in instant vanilla pudding. When firm, top with whipped cream and chill.
In large pan, cook onions in oleo until cooked, about 20 minutes. Add beef broth, sherry, Worcestershire sauce and pepper. Bring to a simmer for 10 minutes. Serve with cheese sprinkled on top. Makes 8 to 10 servings.
Cut duck breasts into 1-inch cubes. Marinate in Italian dressing (for 30 minutes or overnight). Wrap each cube with 1/2 strip bacon and use toothpicks or skewers to hold in place. Bake, broil or grill until bacon is crispy. Serve warm.
Mix all ingredients. Pour into 2 graham cracker crusts. Chill until firm.
In a large, heavy saucepan, combine brown sugar, butter and corn syrup. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from heat. Add baking soda, vanilla and salt; mix well. Mixture will foam up. Pour over popcorn and nuts, which have been put in 2 baking pans. Stir well to coat. Place in a 250° oven for 40 minutes. Stir every 15 minutes. Keep in airtight container.
Peel and cut up potatoes and boil until done. In a microwave (glass) dish, put Cheddar cheese and milk. Microwave on High for 3 minutes; take it out and stir it. Put back in for another 4 minutes; take out and stir. This should be smooth. Add potatoes and chunks of ham and add pepper to taste. Bring to boil, then let simmer for 10 minutes. Careful not to scorch.
Brown meat in oil; season with salt and garlic salt. Add remaining ingredients. Cook until tender. Best kept in refrigerator overnight, then reheated.
Heat oven to 350°. Blend soup and milk; reserve 1/2 cup of the mixture. Stir together remaining soup mixture, rice, mushrooms (with liquid) and half of the onion soup mix. Pour into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inch. Arrange chicken breasts on rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix.
Combine all the ingredients; bake, uncovered, in a casserole, 8 x 8. Set oven at 350° and bake until consistency of custard. Cool for 5 minutes before serving. Double recipe for 9 x 13-inch pan and triple for 12-inch round.
Mix flour, baking powder, soda and salt. Add melted butter, brown sugar, eggs and vanilla. If desired, add 1 cup nuts to batter. Pour into buttered pan.
Mix all ingredients together well. Pour into greased and floured Bundt pan. Bake at 325° for 50 minutes.
Combine 3 packages of strawberries, 1/4 cup currant jelly and 1/4 cup lime juice in electric blender; cover. Beat until smooth. Pour into large punch bowl. Repeat process twice with remaining berries, jelly and lime juice. Stir in the ice and water until well blended. Float lime slices on top. Serve in punch cups or dainty glasses. Yields 25 servings.
Beat eggs; cream in sugar and Crisco. Add the sour cream and soda and mix. Stir in salt and vanilla. Stir (by hand) in flour. Dough will be soft. Chill dough overnight before rolling. Bake at 350° for 7 to 8 minutes. Ice and decorate.
Blend flour, powdered sugar and margarine together. Press in 9-inch pan. Bake at 350° for 10 minutes.
Mix butter, sugar and syrup and boil 5 minutes. Pour over corn and nuts in a large container. Mix until well coated. Put in a large baking pan and bake at 250° for 1 hour, stirring every 15 minutes. Let cool. Store in an airtight container.
Drain fruit, reserving juice. Line Dutch oven with foil. Grease foil. Arrange pineapple with cherries in center of each slice on top of foil. Sprinkle brown sugar and 3 tablespoons of reserved juice over fruit. Prepare cake mix according to package directions. Pour over fruit. Put cover on Dutch oven. To bake, set in coals and put coals on top. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 8 minutes, then invert on platter. Carefully peel away foil.
Chop bacon and saute until almost crisp. Drain off part of the fat. Add carrots and onion to the bacon and saute until brown.
Mix willingness, love, faith, trust and family. Simmer smiles for at least 24 hours. Slowly combine. Sprinkle with compliments and serve with any extra smiles. Do not be discouraged if this recipe fails the first time. And remember, faith is the key ingredient.
Beat the first 7 ingredients with mixer until blended. Fold in beaten egg whites. Cook flapjacks on hot griddle.
Mix soup with milk. Add more milk if it is too thick. Spray a 9 x 13-inch pan with Pam and put a thin layer of soup mixture in bottom. Cover with a layer of noodles. Then add a layer of broccoli, celery and onions; add 1 cup cheese, then a thin layer of soup, noodles, veggies, soup, salt, pepper and cheese. Top with Parmesan cheese, if desired. Bake at 375° for 40 minutes to 1 hour.
Grease and flour a 12-cup fluted tube pan. In a small bowl, mix first 4 ingredients. In a large bowl, with mixer at low speed, beat together the cake mix, eggs, mayonnaise and water just until blended. Increase speed to medium. Beat 2 minutes. Stir in nut mixture. Pour into prepared pan. Bake at 350° for 50 minutes or until done. Cool in pan 35 minutes. Remove and cool on rack. If desired, dust with confectioners sugar.
Brown sausage in skillet; crumble with fork as browning. Remove sausage from skillet with slotted spoon and drain on paper towels. Saute chopped pepper, onion and celery in sausage drippings. Cook 2 packages soup mix in 4 1/2 cups boiling water for approximately 7 minutes. Put uncooked rice in a large casserole dish. Add meat, vegetables and soup. Mix well. Bake as covered casserole at 350° for 1 1/2 hours.
Let cheese reach room temperature. Use electric blender or mixer; blend cheese until smooth and creamy. Add Worcestershire sauce and onion; mix well. Chill. Shape into 2 balls. Garnish with parsley, if desired. Serve with crackers. Yields two (2 1/2-pound) cheese balls.
Make sauce with half and half, butter, Cheddar cheese and Velveeta cheese. Generously butter a large 2-quart casserole dish. Crumble thawed hash brown patties in bottom. Add cheese sauce and stir to thoroughly mix. Bake at 350° for 60 minutes. Add no salt. Recipe tends to be slightly salty because of cheeses.
Soften yeast in warm water. Scald the milk and cool to lukewarm. Add the yeast mixture, 2 tablespoons of the sugar and 2 cups of the flour. Beat until smooth. Let rise until light and full of bubbles.
Beat egg yolks (by hand) for 15 minutes, adding sugar gradually. Add flour and baking powder, sifted. Add the pecan meal. Beat egg whites until stiff. Fold in. Bake in 2 layers in a moderate oven preheated to 350° for 30 minutes. Put layers together with 1 pint of whipped cream (I used almost a quart), sweetened and flavored with vanilla extract. Pile thick between layers, on sides and top. Sprinkle with ground pecans.
Mix beef, Quaker oats and enough milk to form meatballs (small or large). Place in a baking dish. Mix remaining ingredients together; pour over meatballs. Cover and bake slow (250°) for about 1 hour and 15 minutes.
Place potatoes in 2-quart casserole. Melt butter in saucepan, blend in flour. Add milk gradually and cook over low heat until thickened. Remove from heat, add salt, cheese and mustard. Stir until cheese melts. Pour over potatoes and bake for 30 minutes at 350°. Serves 8.
Drain blueberries and rinse. Set aside. Blend blueberry mix, water, oil, and egg. Gently stir in blueberries. Cook in greased loaf pan at 350 until done approximately 30-40 minutes.
Add dry Jell-O to cream cheese and mix well. Add boiling water. Add marshmallows and dissolve well. Add 1/2 cup cold water. Refrigerate until partially set. Add pineapple, nuts and Cool Whip. Mix well and refrigerate until firm.
Mix and chill until firm. Form into walnut size ball. Stick a toothpick in and then freeze until hard. (Usually overnight.)
Spread blueberries in crust. In a small bowl, combine sour cream, sugar, egg yolk and vanilla. Pour over blueberries. Bake in preheated oven at 375° for 45 minutes or until set and lightly brown at edges. Chill. Serve as is or garnish with whipped cream and a few berries.
Bake in greased angel food pan at 350° for 50 minutes, until golden on top, with brown sides.
Boil potatoes in jackets. Peel and rice. Spread on waxed paper to cool and dry. Place in large bowl and add other ingredients. Work together and knead well. Roll into small balls and drop into salted water (boiling). Cook until done. Usually when dumplings rise to the top of the water, they are done. Makes 6 servings.
Remove chicken from broth and reserve broth for cooking fettucine. Also cook onions and celery in some broth until they are clear. Add Velveeta cheese to vegetables; stir until melted, then add chicken and noodles. Put in a greased baking dish and top with grated cheese. Bake at 400° until cheese is melted.
Heat Jell-O and strawberries until Jell-O is dissolved. Cool. Mix milk, vanilla pudding, sour cream and Cool Whip. Layer vanilla wafers, berry mixture, pudding mixture, etc. Top off with extra Cool Whip. This makes a large amount. Use smaller dish and make 2 or 3.
Brown in butter the sesame seed, almonds and Ramen noodles. Save flavor package for dressing. Break noodles into small pieces.
Squeeze lemons or cut up lemon slices in 4-quart pitcher of water. Add sugar and stir. Add ice cubes.
Combine all ingredients and mix thoroughly. Pack into 6 (5 x 9-inch) loaf pans or shape into loaves in baking pans. Bake in slow oven (300° to 325°) for 1 1/2 hours.
Combine all ingredients. Makes 1 gallon dry mix. Use 1/3 cup mix or more, if desired, per cup of hot water.
Preheat oven to 350°. Cook noodles according to directions. Melt butter. Saute onions and celery until tender-crisp. Combine noodles, onion, celery, corn, sour cream, salt and pepper. Pour into 2-quart baking dish. Cut sausage into serving size pieces. Arrange on top of noodles. Bake 40 to 45 minutes.
Mix together flour, cocoa, salt and baking soda. Cream shortening or oil with sugar until fluffy; add eggs and vanilla and beat thoroughly. Add dry ingredients and milk alternately in small amounts. After each addition mix well. Pour into greased pan and bake at 350° for 30 to 35 minutes.
Wash rhubarb and cut into small pieces without peeling. Put it into a large kettle and pour over it a gallon of boiling water. Cover and let stand a week, stirring now and then. Strain off the liquid through a cloth or fine sieve, pressing the rhubarb as dry as possible without letting any of the pulp escape into the juice. Add sugar and rind and juice of lemon. Stir well to dissolve the sugar, then pour into a clean crock, filling it about 3/4 capacity. Dissolve gelatin in a little water and add. Cover with a clean cloth and let stand until the fermentation is over. Cover tightly and leave for three months before bottling.
Place kielbasa in crock-pot on high. Mix remaining ingredients in saucepan and cook until boiling. Pour over kielbasa and cook on high for 6 hours.
Bake cake as directed in 13 x 9-inch pan. Remove cake from pan, when cooled, and split lengthwise. Put bottom half back in pan. Layer banana slices on cake and spread cooled pudding over them. Put top half of cake on and repeat layer of bananas and pudding. Top with Cool Whip. Refrigerate for several hours.
Mix squash, carrots, salt, pepper, onions, sour cream and undiluted soup. Mix melted oleo with stuffing mix. Line casserole with about 1/2 the stuffing. Pour squash mix over stuffing. Top with remaining stuffing mix. Bake at 350° for 30 to 45 minutes. Cook onion and squash 5 minutes; drain well.
Soften cream cheese just enough to stir; add all other ingredients. Spread a thin layer of this mixture over the tortillas. Roll up each tortilla and refrigerate at least 2 hours. Slice about 3/4-inch thick. Serve with picante sauce as a dip.
Brown and drain the pork chops. Mix the bread crumbs, melted margarine, poultry seasoning, onion and 1/4 cup water. Place chops in crock-pot; put a mound of stuffing on each chop. Blend the mushroom soup with 1/3 cup water; pour over chops and stuffing. Cook on low for 6 to 8 hours.
Heat oil in wok or large skillet until hot. Add chicken, onion and curry powder. Stir-fry until chicken turns white, about 2 to 3 minutes. Add vegetables, sugar and broth; continue cooking until vegetables are just tender, about 3 to 4 minutes. Season with salt and pepper. (Do not overcook.) Serve over rice. Yields 6 servings.
Chop okra and onion; slice potatoes and mix in bowl. Add flour, meal, salt and pepper; stir until all vegetables are well coated. Brown in hot oil until tender (about 20 minutes). Reduce heat; add margarine to top of vegetables. Cover and continue to cook approximately 10 more minutes.
Melt shortening; pour over sugar. Mix well. Add eggs and vanilla. Sift dry ingredients; add to sugar mixture. Add oats, crushed Rice Krispies, nuts and coconut. Mix well; drop with spoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat water, honey and butter until warm. Add cottage cheese. Then add to dry mix. Add eggs. Add nuts last. Let rise until double in size. Make out 2 large loaves. Let rise one time. Make loaves again and let rise a second time. Bake at 375° for 35 to 40 minutes.
Mix oil and vinegar. Pour over salad. Refrigerate. Top with croutons when served.
Brown chunks of meat in butter. Add garlic and season with salt and pepper. Tie pickling spice, bay leaf and cinnamon stick in cheesecloth and add to meat. Pour in wine, tomato sauce, vinegar and sugar. Cover and simmer 1 hour. Peel and cut a small cross in the root end of each onion. Add to stew and simmer 30 minutes or until meat is tender. Sprinkle with parsley. Serve with rice or potatoes and a Greek salad.
Soften marshmallow cream and mix with strawberry cream cheese. Mix well and refrigerate until ready to use. Can use any kind of fruit to dip into mixture.
In large pitcher, dissolve sugar in lemon juice; add water. Chill; serve over ice and garnish with lemons and oranges.
Cream sugar and butter. Add eggs and mix well. Mix together all dry ingredients, then add to creamed mixture. Add vanilla. Stir in quick oats. Chill dough overnight. Roll pieces of dough into balls. Roll balls in powdered sugar. Bake at 400° for 8 to 10 minutes.
Put cereal in large bowl. Melt chocolate, peanut butter and margarine together in microwave. Stir together and add vanilla. Pour over cereal. Stir to coat. Put mixture in bag (plastic) with powdered sugar. Shake until covered.
Blend in a blender or shake well in a quart size jar. Store in refrigerator. Will keep well for several weeks. Shake well before serving. This recipe makes approximately 1 quart of dressing.
Cover each apricot half with cream cheese. Top with a pecan half. This may also be used with dates.
Grate raw sweet potatoes into milk. Add remaining ingredients. Pour into a well-greased casserole and bake at 350° for 1 hour. Serve warm.
Dissolve Jell-O in 1 cup of boiling water. Add 1 cup pineapple juice. Let that get thick. Put 1 cup milk in freezer and let set until firm. Beat milk until thickened. Mix Jell-O, milk and pineapple together. Pour in baked pie shell. Put in refrigerator for 6 hours, then serve. You may use any flavor of Jell-O.
Brown meat in butter. Place in a shallow pan. Stir together flour and drippings until thick. Add milk, water and chicken broth. Stir until smooth. Add wine and mix. Pour over meat. Arrange cheese on top. Bake at 425° for 25 minutes.
Mix flour, salt, water, cream of tartar, vegetable oil and food coloring in a pan. Heat over medium to low heat for 3 to 5 minutes. Store in airtight container or in locking plastic bags.
Boil chicken until well done in salted water with a stalk of celery and slice of onion. Let chicken cook in broth; throw away celery and onion.
Mix all ingredients together, adding sour cream last. Pour into greased casserole dish. Bake at 350° for 1 hour.
In a bowl, stir together oats, coconut, almonds or walnuts, sesame seed or wheat germ and sunflower seeds. Combine honey and oil. Stir into oat mixture. Spread out evenly in a 13 x 9 x 2-inch baking pan. Bake at 300° for 45 to 50 minutes. Stir every 15 minutes. Remove from oven. Stir in apricots and raisins. Remove to another pan. Cool, stirring often to prevent lumping. Store in tightly covered jars.
Mix all ingredients together. Pinch off small amount of dough and press down center with fork. Cook on 350° until brown.
Mix in usual order and pour into well-greased and floured tube cake pan. Bake at 325° for 1 hour to 1 hour and 20 minutes.
Melt butter, add sour cream and mix. Add bisquick and mix well. Spray muffin pan with non-stick spray. Evenly distribute mixture into muffin tin cups. Makes 12 muffins. Bake at 450° for 15 minutes.
Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. Batter is soft but makes a fine cake. Bake in greased shallow pan 35 minutes at 350°.
Place a frying pan on the stove and add the 3 tablespoons of olive oil. Coat the pan with the olive oil evenly. Heat the pan with the oil. Have 2 dishes ready for the egg and the white cooking wine respectively. First dish you place the 3 tablespoons of white cooking wine; add 1 tablespoon of sugar (honey) and mix both ingredients. Second dish you place the egg and beat it somewhat. You may wish to add salt to it then (I don't use salt). Take 2 slices of bread and dip or coat each in the first dish that has the wine, then place it in the second dish with the egg and repeat the process. Place both slices of bread in the pan and cook to your satisfaction. I usually add whatever is left of both dishes (wine and egg) to the cooking pan (since I can't tolerate waste). Now taste and enjoy.
Dissolve jello and candies in hot water. Stir in applesauce. Pour into ring mold or dish.
Sift flour, sugar and baking powder together. Work dates in flour mixture. Add pecans, then add slightly beaten eggs. Mix together but do not cream. Bake at 250° for 40 to 45 minutes. Sprinkle powdered sugar on top while warm. After cool, cut in squares.
Dissolve jello with water in saucepan on medium heat. Add cranberry sauce and heat until jello is dissolved with cranberry sauce. Remove from heat. Add chopped oranges and pecans. Mix and chill until firm. This can be made 2 to 3 days ahead.
In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in salsa, taco seasoning and pepper. Transfer to a greased 9 inch pie plate. Sprinkle with cheese.
Mix together all ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 minutes. This recipe will serve 4 people.
Cut tips of wings and discard them. Cut wings in 2 at joint. Wash in warm water and dry. Pat cleaned wings and listed ingredients into a heavy pan and bring to boil. Lower heat; cover and simmer 20 minutes. Stir occasionally to ensure even color. Remove cover and simmer another 15 minutes until about 1/2 cup of liquid remains. Baste frequently. Spoon liquid on wings and serve hot or cold. You can make up to 20 wings with the same amount of sauce.
Brown ground beef. Drain grease. Add onion, pork and beans, green pepper, oregano, chile powder, parsley, salt, pepper, catsup, water and lots of Worcestershire sauce. All spices are to taste. Add a little sugar. Simmer 30 minutes.
Mix cake mix (reserve 1 cup), 1 egg and 1/4 cup nuts. Press the mixture into a greased 9 x 13-inch pan. Mix pumpkin, 3 eggs, brown sugar, spice and milk. Pour the mixture over the cake mix crust. Lastly mix the reserved cup of cake mix, butter, sugar and 1/2 cup nuts. Place this mixture on top of the pumpkin mixture. Bake at 350° for 45 to 50 minutes.
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium. Cover and simmer 30 to 40 minutes or until vegetables are tender, stirring occasionally. Salt and pepper to taste. Makes 7 servings.
Mix all ingredients. Pour in unbaked pie shells. Bake at 325° for 45 minutes.
Make Jell-O with hot water. Let cool. With mixer, mix in sour cream, then add pineapple. Pour into mold if desired or leave in bowl. Chill until firm.
Brown beef. Add taco seasoning and refried beans. Layer into a greased casserole. Next, layer sour cream and top with cheese. Bake at 350° until cheese has melted. Serve with tortilla chips.
Boil noodles according to package directions. Drain and return to same pot. Quickly toss together with remaining ingredients. Serve immediately. Calories per serving: 157. Makes 8 servings.
In large bowl cream	one cup sugar and Crisco. In another bowl mix flour, one cup sugar and salt (add to first bowl 1/3 at a time with 2 eggs at a time).	Add vanilla. Just beat until mixed good. Cook in greased and floured Bundt pan for 1 hour at 350° or until it is cracked on top and is light brown.