HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butterscotch chips and peanut butter over low heat. Stir until blended. Remove from heat and pour over 4 c. rice krispies. Stir until coated and press half in bottom of pan. Melt 6 oz chocolate chips, 2 Tbsp butter, 1 Tbsp water, 1 c. powdered sugar, in top of double boiler. Stir until chips are well blended. Pour this over the chilled cereal mixture. Spread rest of cereal over the top.
Brown ground beef on medium-high. Drain extra grease off of ground beef. Melt Velveeta cheese into ground beef. Add margarine to make mixture loose. If you desire dip to be thinner, add a few drops of milk slowly!
Cover raisins with hot water; bring to a boil. Simmer for 5 minutes; drain well. Combine raisins with remaining ingredients, mixing well.
Stir vinegar and sugar into finely grated (or chopped) cabbage. Then use your hands to squeeze the mixture over and over for about 2 minutes. The bruising of the cabbage allows it to absorb the vinegar mixture. Refrigerate overnight.
Saute beef, onions and green peppers. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook 10 to 15 minutes or until cabbage is tender. Stir in sour cream. Sprinkle with cheese. Cover 2 to 3 minutes to melt cheese.
Cream the sugar and butter together; add the eggs and beat well. Sift the dry ingredients together and mix into the creamed mixture. Mix all together very well. Add the fruit and nuts and blend all together. Put bar mixture into a greased jelly roll pan. Bake at 350° for 30 minutes. When cooled, cut into bars.
Cook chicken breasts or whole chicken, celery and onion in pressure cooker or broil. Cook thin noodles per package instructions. Saute butter, onion, celery, bell pepper, poultry seasoning and garlic powder or granules. Mix all ingredients together in baking pan and bake at 350° for 30 minutes or until cheese bubbles.
Cook broccoli and drain. Place in a greased 9 x 13-inch baking pan. Top with chicken. Cover with soups, mayonnaise and onion salt. Sprinkle with cheese and top with potato chips. Bake 1 hour at 350°. Serve over rice.
Butter bread on both sides. Alternate layers of bread, sausage and cheese. Two layers are usually enough to fill a 13 x 10 x 2 baking dish. End with cheese on top. Mix eggs, milk and seasoning; pour over layers. Cover and refrigerate overnight. Cook in 350° oven for 50 to 60 minutes or until brown.
Boil 6 cups water in large pan. Add walnuts; bring to boil. Boil 1 minute. Drain and rinse. Drain well. Toss with sugar until well coated. Fry in hot oil.
Bring to a boil the sugar and milk; when boiling, add marshmallows. When melted, add coconut and spread over warm cake. Place in fridge to cool.
Spread softened ice cream into bottom of crust. Freeze until firm. Spread fudge sauce evenly over ice cream. Cover with Cool Whip. Freeze 4 hours or until firm. Let stand approximately 30 minutes before serving. Garnish with strawberries and drizzle with fudge sauce. Makes 8 servings.
Brown hamburger, onion and celery. Add the chili powder, salt and pepper. Add the carrots and tomatoes. Mix and add the potatoes. Bake at 350° until potatoes are soft.
Mix and bake cake according to directions, using a 9 x 13 inch baking pan. While hot, poke entire top with fork and spread Eagle Brand milk over top. Cool completely. Frost with Cool Whip and sprinkle with crushed Heath bars. Refrigerate.
Mix together cottage cheese, Parmesan cheese, salt, pepper, parsley flakes and eggs. Brown beef and sausage; drain. Add spaghetti sauce plus 2 1/2 cups water. Put 1/2 sauce on bottom of 9 x 13-inch pan. Spread evenly. Top with about half of noodles, overlapping slightly. Spread half of cottage cheese mixture over noodles. Sprinkle with about a third of Mozzarella cheese. Repeat layers as follows: 1 1/2 cups sauce, remaining noodles, remaining cottage cheese, another third of Mozzarella, remaining sauce and remaining cheese. Seal tightly with foil and place on cookie sheet (makes a large batch and tends to run over). Bake 1 hour at 350°. Let stand a few minutes before cutting.
Melt margarine in dish. Pour peaches in dish. Mix flour and milk together. Add sugar and vanilla. Pour over peaches and stir. Bake at 350° for 50 to 60 minutes. Batter can be used with apples, pears and berries.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped fresh parsley. Makes 8 servings.
Mix all ingredients together. Pour into buttered 13 x 9-inch dish. Bake at 350° for 30 minutes.
Cook until peanuts are done, then add soda. Stir and pour on greased pans.
Mix green beans and soup into 1 1/2-quart casserole dish. Heat in oven for 30 minutes at 350°. Sprinkle casserole with the can of French onions. Place under broiler for 5 minutes.
Beat egg whites with salt; add sugar gradually. Beat until stiff. Beat egg yolks until thick and lemon colored; add milk. Fold yolks in white mixture. Dip 8 slices of bread in mixture and bake for 8 to 10 minutes. Turn and bake 5 minutes more.
In a 1-quart saucepan, combine Wesson oil and onions together and simmer until soft; add balance of recipe and bring to a boil.
In blender, combine orange sherbet, tangerine juice concentrate, ice cubes and 1 cup cold water. Cover; blend until smooth. Pour into 6 tall glasses. Pour carbonated beverage down sides of glasses. Stir gently. Makes 6 servings.
Place partially thawed potatoes in a greased casserole dish. Mix next 7 ingredients and pour on top of potatoes. Sprinkle corn flakes and remaining butter on top. Bake at 350° for 45 minutes.
Mix; pour into greased casserole dish. Top with crushed corn flakes or potato chips. Bake at 350° for about 45 minutes.
Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting.
Beat eggs and buttermilk together. Stir in dry ingredients just to incorporate (do not overmix, should not be smooth). Stir in melted butter; cook on 400° grill. May be used for waffles also.
Bring all ingredients to a boil. Simmer for 25 minutes and stir. Store in airtight container.
Peel, slice and boil potatoes until done. Beat with margarine, softened cream cheese, sour cream, salt, pepper and garlic salt. Top with Cheddar cheese and bake at 350° until melted (15 to 20 minutes).
Saute onion, garlic and beef until brown. Add tomatoes, tomato sauce, water, salt, basil, sugar, pepper and bay leaf and simmer uncovered about 1 1/2 hours. Remove bay leaf. Spread 1/2 cup meat sauce in 13 x 9 x 2-inch pan, starting with noodles. Make 3 layers, each of noodles, cottage cheese, Mozzarella cheese, meat sauce and Parmesan. Bake at 325° for 45 minutes.
Blend apricots, coconut (1 cup) and pecans together in a large bowl. Stir in condensed milk. Shape into small balls and roll in remaining coconut. Let stand in air until firm. Store in airtight container.
Brown beef; drain. Mix in other ingredients in the order listed. Stir. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes.
Combine first 6 ingredients; set aside. Combine black beans, tomatoes and avocado. Stir dressing with bean mixture and serve. Serves 6.
Blend all ingredients together. Bake in 9 x 13-inch pan at 400° for 25 minutes or until done.
Cook beef until tender. Cut beef in very small pieces. Add diced onion to beef and fry until onion is cooked. Add soup and 1/2 can of water to meat and onions. Add cream and heat. Add flour to water to make paste. Add flour paste to meat and stir until thickened. Serve hot over rice or noodles.
Boil a pot of water for pasta and begin cooking. Spinach and egg fettuccine is especially good with this dish. Clean asparagus and slice across stalks in 1/2-inch pieces. In wok (or large frypan), heat oil and garlic; then add cut-up asparagus. Stir-fry about 3 minutes.
Put apples in bowl. Add sugar and mix. Let stand 10 minutes. Add egg and oil. Sift and measure flour. Mix all ingredients and add to apple mixture. Add raisins and nuts. Bake in 9-inch square pan at 350° for 50 to 55 minutes.
Dissolve yeast in water. Put Crisco, milk, sugar and salt on stove. Get lukewarm. Add flour. Mix and knead. Let set 15 minutes. Knead and roll. Let stand 15 minutes, then bake at 425° for 15 minutes.
Beat egg whites until stiff. Add brown sugar. Beat until stiff. Cover all pecan halves. Drop by halves on greased cookie sheet. Bake at 250° for about 25 minutes. Do not overcook.
Heat oven to 400 degrees. Melt fat in a shallow roasting pan in the oven. Meanwhile, wash the chicken and dry with paper towels. Place the flour and seasonings in a plastic bag. Drop in 2 or 3 pieces of chicken at a time, hold the bag closed and shake, coating the pieces. Place the floured chicken in the baking pan in a single layer, skin side down. Bake for 30 minutes, turn the chicken skin side up and continue to bake for 30 minutes or until tender.
Bring first 4 ingredients to a boil, then boil for 1 minute, stirring constantly. Remove from heat. Stir in remaining ingredients. Drop tablespoonfuls onto wax paper. Let cool.
Let cream cheese soften, mix taco seasoning mix and cream cheese. Spread onto a medium-size platter. Top cream cheese mixture with taco sauce, followed by lettuce, tomato and shredded cheese. Keep refrigerated until ready to serve.
Drain and rinse pickles. Slice pickles 1/4 to 1/2-inch thick. Stir into sugar mixture. (Do not use metal container or spoon.) Let stand 24 hours at room temperature; stir occasionally. Put into jars and pour juice evenly into each jar. Store in refrigerator one to two weeks.
Blend cake mix, oleo, sour cream and eggs. Stir in nuts. Spread in greased and floured large jelly roll pan (15 x 10-inch). Bake 18 to 20 minutes at 350°. Combine coconut and milk; gently spread over base. Return to oven. Bake 15 to 20 minutes or until lightly brown. Cool slightly and frost.
Mix dry ingredients together well. Heat butter in skillet. Beat eggs and pour buttermilk into beaten eggs. Mix good with sugar. Add milk; mix together well with the blueberries.
Cream oleo. Add sugar gradually. (The long beating makes the cake.) Beat in eggs, one at a time, and the sweet milk. Fold in the crumbs, nuts and coconut. Put in a well-greased and floured pan. Bake 1 hour and 15 minutes at 325°.
Wash chicken breasts, pat dry, sprinkle generously with garlic powder and oregano. In large bowl, preferably with airtight lid, squeeze juice of lemon and stir in 2 tablespoons of olive oil. Add chicken, place lid on bowl and shake. If possible let chicken marinate awhile. Cook on the grill until done or cook at 350° in oven (or toaster oven). Good served as an entree or as a sandwich.
Beat eggs; add sugar, vanilla and oil. Blend well. Stir in zucchini. Add flour, salt, soda and baking powder; mix well and fold in nuts. Pour into greased and floured loaf pan and bake 1 hour at 350°.
Mix all ingredients and finish filling 1 gallon freezer with milk until 3/4 full.
Cook sauce 60 minutes or longer. Use Mozzarella cheese and Parmesan cheese, about 1/2 pound of each for topping.
Preheat broiler. Wash and dry shrimp. Pour margarine in a shallow baking pan and add lemon juice, onion, garlic and pepper. Add shrimp and toss to coat. Broil for 5 minutes, turn and broil 5 more minutes. Serve on platter with strained pan juices. Sprinkle with parsley. Serves 5; about 2 1/2 ounces shrimp per serving.
Brown butter in saucepan over medium heat until golden brown, stirring constantly to prevent burning. Cool. Beat corn syrup, sugar and eggs in bowl. Add lemon juice, vanilla and salt; mix well. Stir in pecans and browned butter.
Mix vanilla pudding as directed on box less milk (instant). Cut bananas in quarters and place on bottom of chocolate crust pie. Put in refrigerator for 3 hours, until pudding hardens and put chocolate Cool Whip on top.
Boil the chicken with the onion, salt and pepper until chicken is tender. Cool. Take chicken off bones. Cook the vermicelli spaghetti in the chicken broth until tender. Add the cheese, peas, soup and Ro-Tel tomatoes. Mix together and bake until bubbly.
Bake the potatoes until soft. Mix all other ingredients except paprika. Cut the potatoes in half lengthwise. Scrape most of the potato from the skins and add to the mixture. Beat. Spoon the mixture into the shells and sprinkle with paprika. Bake in a 350° oven for 20 minutes.
Preheat oven to 300°. Grease an 8 x 8-inch baking pan. Combine flour and soda in a warm bowl. Mix well with a wire whisk; set aside. In large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla; beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Blend at low speed until just combined. Do not overmix. Transfer batter into prepared pan and level top with a rubber spatula. Bake in center of oven for 35 to 45 minutes or until toothpick comes out clean, but center is still soft. Cool on rack to room temperature. Cut with sharp knife into 1 x 2-inch bars. Makes about 16 bars.
Mix oats and margarine with 1 1/4 cups of boiling water and let stand 20 minutes. In separate bowl, mix the other ingredients, then mix with the oatmeal, margarine and water mixture. Mix well and pour into a buttered 13 x 9-inch cake pan. Bake at 350° for 30 minutes.
Cream shortening until fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Beat in sifted dry ingredients. Stir in crushed bananas and nuts. Bake in a greased loaf pan at 350° for 50 to 60 minutes. Slice and serve.
Heat and pour hot over 2 quarts dills, sliced. Put in refrigerator. Syrup can be reused once. A good way to use old dills.
Combine all ingredients in electric blender. Add enough ice cubes to bring to 4-cup level. Blend until smooth. Serve immediately. Each serving contains 100 calories/cup. Nutritious during pregnancy (consult your physician).
Boil chicken until done. Layer in a 9 x 13 x 2-inch pan, the broccoli, sprinkle with Parmesan cheese. Add chicken and sprinkle with Parmesan cheese. Mix all other ingredients together and spread over. Bake at 350° for 45 to 60 minutes until brown.
Wash and drain berries. Combine berries, lemon juice, rind and water. Cover and bring to boil. Simmer 5 minutes. Mix sugar, cornstarch and salt. Add to blueberries. Cook and stir until thickened. Cook very slowly 10 minutes. Cool. Pour into cold baked pie shell. Whip cream cheese and cream until fluffy. Use to garnish pie.
Add rice and black-eyed peas. Combine with shrimp mixture. Season with salt and pepper. Serve with green onions.
Pour water over oatmeal and let stand 20 minutes. Cream shortening, brown sugar and white sugar. Add eggs, oatmeal mixture, flour, cinnamon, soda and salt. Grease 13 x 9 x 2-inch pan. Bake 30 to 35 minutes in 350° oven.
Drain squash and put in cold water immediately. Drain and add remaining ingredients. Put in crust and dot with butter; add top crust and bake in 400° oven for about 40 minutes.
In a quart saucepan, heat 3/4 cup of the milk and butter to scalding. In a large bowl, pour hot milk mix over stuffing. Toss to mix well. Put half of this mixture into buttered 12 x 8-inch baking dish.
Spray shallow pan with nonstick coating. Place fillets in a pan. Combine ingredients and spoon over fillets. Bake at 450° for 8 to 10 minutes or until fish flakes easily. Serves 4.
Sift dry ingredients and cut in shortening. Add beaten egg and milk and mix well. Put in muffin tins and bake at 400° until browned. Makes 12 and that depends on the size of the muffin tin. Good with any fresh fruit, especially strawberries.
Mix flour with baking soda and set aside. In a large mixing bowl, combine butter, sugars and pudding mix; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture to creamy mixture. Stir in oats. Batter will be stiff. Drop by rounded teaspoonful about 2 inches apart onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes. Yields about 5 dozen cookies.
Combine flour packet from cake mix and cocoa; stir well with wire whisk. Prepare cake according to package directions. Fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar. Garnish with strawberries, if desired.	Yield:	16 servings (107 calories and 2% fat per serving).
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients. Blend into creamed mixture. Shape in 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Press with fork tines. Bake at 375° for 10 to 12 minutes. Cool slightly and remove from pan. Makes 4 dozen.
Place breast halves between Saran Wrap. Beat until thin (about 1/4 inch). Sprinkle each breast with condiments. Place one of the butter sticks in each roll-up. Dust with flour. Dip in beaten egg. Roll in breadcrumbs. Place in Pyrex dish. Pour in wine. Bake, covered, at 350° for 45 minutes. Uncover to brown.
In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9 inch square baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 25 - 30 minutes or until golden and bubbly.
Place potatoes and water in 3-quart casserole. Cook, covered, on Full power for 10 to 14 minutes, or until potatoes are tender. Drain. Stir in cottage cheese, sour cream, green pepper, garlic, salt and pepper. Sprinkle with shredded cheese. Cook on half power for 7 to 10 minutes, or until heated through and cheese is melted. Serves 6 to 8.
Follow directions on cake mix for two 8-inch or 9-inch layers. Allow cakes to cool. Whip one container of cream, 1 tablespoon of sugar and 1 teaspoon of extract. Use a serrated knife to cut each cake into two layers. Line a 2 1/2-quart bowl with plastic wrap. Place one layer in bowl and spread 3 tablespoons of jam over layer and then 1/3 of whipped cream over jam. Repeat until all layers are used. Cover bowl with plastic wrap while pressing down layers. Chill in refrigerator for at least 4 hours. Whip second container of cream with remaining sugar and extract and a few drops of food coloring. Invert cake onto plate and cover with whipped cream.
Preheat oven to 375°. Mix Crisco and margarine. Add sugar and brown sugar; mix. Add eggs and vanilla; mix. Slowly add flour, salt and baking soda. Add chips, nuts and coconut. Drop by teaspoon on ungreased baking sheets. Bake about 8 minutes. May be baked as pan cookie.
Put ingredients in blender and blend on high until well blended. Yields four (1-cup) servings. Great quickie for teens to make.
Cream sugar and butter until light and fluffy. Add 1 egg at a time and beat well. Add sour cream. Combine flour, salt and soda and add mixture to creamed mixture. Add flavorings. Bake at 325° for 50 to 60 minutes or until done.
Line a 9 x 13-inch pan with whole graham crackers. Melt the oleo. Add the milk, egg and sugar. Bring to a boil and add the coconut, graham cracker crumbs and nuts. Spread over the crackers and cover with whole graham crackers. Frost with fudge frosting. Let set overnight and cut into bars.
Whatever number of chicken patties needed, cook in microwave according to directions on package. Place chicken in casserole dish and spoon spaghetti sauce over chicken. Then add lots of Parmesan cheese and cooked spaghetti. Top with more sauce and Mozzarella cheese. Bake at 350° until cheese melts.
Preheat oven to 350°. Brown the ground beef, drain and set aside. Drain the liquid from the corn and set aside. Cover the bottom of a 2-quart casserole dish with a layer of sliced potatoes. Put a layer of the cooked ground beef over the potatoes. Put a layer of corn over the ground beef. Continue layering the potatoes, ground beef and corn until all used. In a bowl, mix the soup and pour over the top of the other ingredients. Cover and bake 1 to 1 1/4 hours, or until potatoes are done.
Combine all ingredients; stir well. Serve over ice. Makes 1 gallon.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in bottom. Arrange pineapple halves on top of sugar. Drain cherries and slice in half. Put cherry slices on top of each pineapple slice. Mix cake according to directions. Pour over fruit fruit and spread evenly. Bake for 45 to 48 minutes. Loosen cake from pan and turn onto platter.
Prepare beef dinner as package directs. Meanwhile, in large frypan, brown meat in hot oil. Add onion slices; cover and cook 10 to 15 minutes. Add mushrooms, green pepper, celery, bean sprouts, spinach and soy sauce. Cover and cook 5 to 8 minutes until vegetables are crisp-tender. Add cooked rice. Mix and serve.
Mix sugar, cocoa and flour. Add eggs, vanilla, milk and butter. Mix well. Add nuts. Pour into unbaked 9-inch pie shells. Bake at 350° for 30 to 35 minutes. Makes 2 pies.
Prepare shells according to package directions. Drain portion of water, allowing shells to remain in warm water. Mix cheeses, eggs, parsley and salt. Remove one shell at a time from warm water. Stuff each shell with mixture, using a tablespoon. Pour 1/2 jar sauce into shallow casserole. Arrange stuffed shells in casserole. Add remaining sauce to top. Cover; bake at 375° for 30 minutes or until warm through.
Mix all ingredients in order given.	Top with cheese and potato chips and bake 25 minutes at 325°.
Boil and debone chicken and cut into pieces. Crush enough crackers to fill bottom of Pyrex dish. Layer crackers, chicken and sliced water chestnuts and cover with remaining ingredients that you have mixed together to create a sauce. Bake at 350° for 1/2 hour.
Soak the meat overnight in salted water. Dry and roll in flour. Saute in margarine until browned. Remove the meat and spread with mustard on all sides. Saute onion, carrots and mushrooms. Add salt and pepper to taste; add the garlic powder and then stir in the sour cream over low heat. Pour the resulting sauce over the meat and bake at 350° about 1 hour or until the meat is tender.
Prepare angel cake as directed. Cool and slice in 1/4-inch slices. Put layer in bottom of 9 x 12-inch pan.
Cream butter and sugar until well blended. Beat in chocolate. Add 1 egg; beat on high 5 minutes. Add second egg; beat on high at least 5 minutes or until all sugar is melted. Pour in pie shell and chill. Cool Whip (optional).
Cook fries according to package. Place fries in a big bowl. Sprinkle shredded cheese all over bowl of fries. Sprinkle bacon bits over top. Place in the oven until cheese melts. Serve.
Put the butter and water in a saucepan over heat. When water boils, add flour all at once. Stir until mixture leaves sides of pan. Remove from heat and cool. Add one unbeaten egg at a time and beat hard. Continue until eggs are all added.
Let sausage mixture cool a little. Add eggs, beaten well with cheese. Stir to mix. Grease cookie sheet and spread dough with hands (to cover pan). Fill with mixture. Fold up. Put seam on bottom. Let rise and bake.
Combine all ingredients in a ceramic or glass dish. Marinate for at least 6 hours (for best flavor) turning steak now and then. Cook on grill until done (about 7 minutes per side). Allow to stand a few minutes before slicing. Slice very thin diagonally.
Mix margarine, cake mix and 1 egg together. Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix brown sugar, Karo syrup and eggs, vanilla, reserved 2/3 cup of cake mixture and chopped nuts. Pour over partially baked cake. Return to oven at 375°. Bake until cake tests done. Cool. Cut into small squares.
Cream margarine. Add sugar; beat until fluffy. Add egg; beat with electric or wire beater, until well blended. Add sour cream, soda and salt. Add 1 cup flour. Beat well. Add the coconut, then remaining flour. Drop with teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Pour hot vinegar solution over okra, etc. in the jar. Seal; do not crowd okra in the jar. It takes at least three weeks to pickle and get crisp.