HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate chips, margarine and marshmallows, in large saucepan, over low heat, stirring until smooth. Remove from heat; mix in vanilla, coconut and oats thoroughly. Drop by spoonfuls onto wax paper; chill until firm. Makes 3 1/2 dozen.
Use your hands to break up ground turkey to put in skillet. Add onions. Turn burner to medium-high. Cook, stirring with a wooden spoon about 10 minutes, until all pink is out. Drain fat (if any). Stir tomato sauce, chili powder, mustard and Worcestershire sauce into meat mixture. Cook on high until bubbly, stirring now and then, for 5 minutes. Spoon meat mixture on bun and sprinkle with shredded cheese. Makes 8.
Mix together and bake 1 hour at 350°. Can cover with crushed corn flakes.
Grind raisins, date, apricots, walnuts and lemon and orange rinds in food grinder or food processor very fine. Mix well. Roll into bite-size balls. Roll in confectioners sugar. Store in covered jar in refrigerator for at least 2 weeks to mellow flavors. Before serving, you may want to coat again with confectioners sugar. Makes 30 fruit balls.
In 4 or 5-quart glass dish, stir together buttermilk, sugar, pecans, salt and butter. Cook on High 12 minutes, stirring every 4 minutes. Take out of microwave. Stir in baking soda until foamy. Cook on High 1 minute. This will give the pralines a caramel color. Beat until tacky (stringy). Drop by teaspoons on sheet of foil.
Mix cucumbers, salt and onion; let stand 2 hours. Rinse and drain; set aside. Boil together the sugar and vinegar. Add turmeric and celery seed. Pour mixture over cucumbers and freeze.
Brown lamb in skillet. Drain and pour 2 cups of boiling water over it to rinse; drain again. Put lamb in crock-pot with all other ingredients and cook on low heat for 8 hours. Delicious!
Mix thoroughly as given. Allow to blend 2 hours. Very good for raw vegetable dip. May also use on baked potatoes.
Melt red hots in 1 quart water. Add pineapple juice and water to make 1 gallon. Prior to serving, add ginger ale. Makes 2 gallons.
Soften cream cheese; add sugar and cream. Add eggs and vanilla; mix well. Put a liner in cupcake tins. In each cup add one vanilla wafer. Add mixture to about half full. Bake 25 minutes at 350°.
In saucepan, combine soup, broccoli and Worcestershire sauce. Over medium heat, heat through, stirring often. Serve over rice. Makes 2 servings.
Melt together the first 2 ingredients. Remove from heat and add the sugar and eggs. Beat well and add the remaining ingredients. Mix well. Bake in greased 8 x 12-inch pan for 25 minutes in a 350° oven. Moist and chewy. Frost with your favorite frosting or dust with powdered sugar.
Make a good strong tea, to serve about 8 glasses. Add juice of 4 oranges and 2 lemons; sweeten to taste and add cracked ice. Garnish with a few sprigs of mint.
Halve chicken breasts. Roll up and wrap with bacon slice. Place in baking dish lined with chipped beef (cut up). Cover with soup and sour cream (mixed together). Bake 3 hours at 275°.
Peel green rind off and all the pink of watermelon rinds. Soak rind in cold water for 24 hours. (The white part cut off the rind.) Drain and cover with clear water. Add piece of alum. Boil until rind is clear; drain.
Mix pineapple and marshmallows together. Set aside. In a saucepan, combine juice, flour, sugar, egg and vinegar. Cook until slightly thick. When mixture is cool, combine with Cool Whip. Fold in marshmallow mixture. Add apples and peanuts. Sprinkle top with extra peanuts.
Make batter of first 3 ingredients with enough buttermilk to mix (not too thick). Pour dissolved yeast cake into batter. Let rise overnight. Next, punch down and stir in soda and water. Stir in hard. Pour onto hot, greased griddle.
Put into unbaked pie shell; cover with top crust and bake at 375° for 35 to 45 minutes.
Blend butter, sugar, coconut, soda and vanilla. Sift together baking powder and flour. Add to butter mixture. Roll into 1 inch balls or roll into 4 rolls and freeze. Cut into 1/2 inch slices. Bake at 350° for 10 to 12 minutes. Roll in sugar or sprinkle with colored sugar. Good plain, too.
Mix all ingredients well. This will keep for a week in refrigerator. Take out as much dough as needed. Roll out dough and cut. Bake at 425° until brown.
Grease and flour Bundt cake pan. Pour chopped nuts evenly over bottom. Mix remaining ingredients and pour over nuts. Bake in a preheated oven at 325° for 50 to 60 minutes.
In a bowl, stir all ingredients except the last two. Pour half the batter into a greased 2-quart baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for 45 minutes or just until set. Serve warm with a spoon.
Saute onion in oil in a saucepan. Add ground beef and stir until crumbly; drain. Simmer together for 30 minutes the tomatoes, tomato paste, salt, pepper, sugar, oregano and garlic powder. Add 2 cups water all to meat. Cook the lasagna noodles according to directions on package. Drain and place on wax paper on a tray. Combine Ricotta cheese, Parmesan cheese and egg in a bowl. Layer 1 cup ground beef sauce in a 9 x 13-inch baking pan. Alternate layers of noodles, beef sauce, cheese mixture and Mozzarella cheese, ending with cheese. Bake in a 350° oven for 40 to 50 minutes. Let stand 15 minutes. Cut into squares.
Preheat oven to 425°. Spray large shallow metal roasting pan with nonstick cooking spray. Cut potatoes into 1-1/2 inch chunks; place in pan. Drizzle 1 tablespoon oil over potatoes; toss to coat. Bake 10 minutes. Cut bell peppers into 1-1/2 inch chunks. Cut onion through core into 1/2-inch wedges. Add bell peppers and onion to pan. Drizzle remaining 1-1/2 teaspoons oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat. Return to oven; bake 18 to 20 minutes or until vegetables are browned and tender, stirring once. Transfer to large serving bowl. Drizzle vinegar over vegetables; toss to coat. Add basil; toss again. Serve warm or at room temperature with additional black pepper if desired. Serves 6.
Sift flour, baking powder, baking soda and salt. Cream butter. Add eggs, maple flavored syrup and maple flavoring; beat well. Blend in dry ingredients gradually; mix thoroughly. Add boiling water; mix well. Stir in dates, pecans and shredded coconut. Chill 1 hour. Drop by spoonfuls onto greased cookie sheet. (I used parchment sheets.) Bake in 350° oven for 13 to 16 minutes. Cool and frost.
Combine all ingredients in a 2-quart casserole. Cover and bake at 325° for 1 hour. Serves 6.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes after full boil. Remove from heat and add peanut butter, oats and vanilla. Beat until mixed. Drop by spoonfuls onto aluminum foil. Let cool.
Spray a 13 x 9 x 2-inch pan with Pam. Mix pie filling and pineapple in bottom. In a bowl, melt butter in microwave. Add cake mix and pecans and stir well. Drizzle over cherries. Bake at 350° for 30 minutes.
Pour chilled ingredients into ice cream maker can. Proceed according to operating instructions. For vanilla ice cream, simply omit fruit.
Boil and cool first 4 ingredients. Add remaining ingredients. Add some nuts, if desired. Drop by teaspoonful onto greased cookie sheet. Bake 12 to 15 minutes at 350° or according to your own oven.
Mix pie filling and water in saucepan. Bring to a boil. Add gelatin; stir until dissolved. Remove from heat; add cola, pecans and pineapple. Pour into 8-inch square pan and chill until firm. Beat Cool Whip and cream cheese in bowl until smooth. Spread over gelatin. Yields 8 servings.
Pour pie filling into a 9 x 13-inch pan. Add pineapple. Sift cake mix and put on top. Pour melted margarine over top of this, then sprinkle coconut and nuts on top. Bake at 325° until brown, about 45 minutes to 1 hour.
Thaw potatoes. Combine with melted butter, salt and pepper. Add remaining ingredients (except for cornflakes and butter). Mix together lightly. Put in buttered casserole. May refrigerate overnight or bake at 350° for 25 minutes. Take out and top with buttered corn flakes. Bake for 20 to 25 minutes.
Boil macaroni until done; drain and set aside. Brown ground beef, bell pepper, garlic powder and onion in skillet; drain excess fat. Combine meat mixture and macaroni, then add tomato sauce, stewed tomatoes, chili powder, salt and pepper. Mix well and simmer 10 to 15 minutes. You may wish to add additional chili powder.
Cut chicken breast into bite size pieces. Shake in seasoned flour and saute until very lightly browned in pan with oil and butter combined. Add pinches of oregano and sweet basil. Spread pressed garlic cloves all over. Mix and saute just a bit more. Continue process until all chicken has been sauteed. Turn into a 9 x 14-inch baking dish. Add mushrooms, chopped tomatoes and grated lemon rind. Add squeeze Parkay in latticed pattern all over dish. Garlic and lemon juice should not overpower each other. Cover dish with heavy-duty foil. Can be frozen for later use. Bake in preheated oven at 350° for 20 to 30 minutes. Serve with noodles or rice.
Combine first 6 ingredients in large saucepan. Bring to a boil. Boil for approximately 8 minutes (firm ball stage). Remove from heat and add cup melted white chocolate and Marshmallow Creme. Beat until firm (3 to 5 minutes). Pour onto large platter; cut when cool.
Mix flour and lard until consistency is like cornmeal. Add water until moist. Roll out on floured board. Makes two crusts.
Melt margarine. Add Parmesan cheese and garlic powder. Slice bread almost all the way through in 1-inch slices. Brush margarine on both sides of bread. Slide a piece of Monterey Jack cheese into each bread crack. Bake on aluminum foil for 10 minutes at 450°.
Saute ground meat, onion, celery, green pepper, salt and pepper. Add tomato soup, macaroni, kidney beans and Worcestershire sauce.
Melt butter in microwave or on stove. Add brown sugar and stir well. Pour butter/brown sugar mixture into a well-greased 9 x 13 pan. Sprinkle liberally with chocolate chips. Mix cake mix according to directions. Pour cake mix batter on top of chocolate chips. Bake according to package directions until toothpick comes out clean and sides are pulling away from pan. Remove from oven. Let set a few minutes and invert on serving dish. Elevate cake pan, letting icing settle on cake. Serve warm with ice cream.
Heat peaches in saucepan until warm. Preheat oven to 375°. Melt butter in oblong cake pan. Mix flour, sugar and then milk. Pour dough mixture in pan, then peaches. Cook for about 30 minutes. Serve with vanilla ice cream.
Preheat oven to 450°. Boil spaghetti until tender. Drain. Brown ground beef and drain. Put spaghetti in large casserole dish. Pour egg and milk over spaghetti. Top evenly with 1 cup of cheese. Bake for 7 minutes and remove. Pour spaghetti sauce and ground beef over top. Add rest of cheese. Top with pepperoni. Bake at 350° for 35 minutes or until bubbly. Remove from oven and let stand for 5 minutes. Cut into squares and serve with French bread and salad.
Chill dough before rolling out, then roll out on lightly floured board. Cut and place on cookie sheet that has been greased. Bake until done at 400° for 12 to 15 minutes.
Beat cream cheese and marshmallow cream together. Add vanilla. Fold in grapes. Dip will coat fruit. Refrigerate and serve. You can use this dressing for other fruits like strawberries, also.
You need one flat plate or platter. Spread refried beans on the bottom. Mix 1/4 of package of taco seasoning to sour cream. Stir well.	Layer on top of refried beans.	Layer cheese, onions and black olives. Serve with nacho chips.
Mix cracker crumbs and melted oleo. Sprinkle over bottom of 8 x 8-inch Pyrex dish and press it down. Mix softened cream cheese, powdered sugar and half of the Cool Whip. Layer bananas, cream filling, then pineapple. Top with remaining Cool Whip and garnish with maraschino cherries and chopped nuts.
Clean mushrooms, remove and chop stems. Reserve mushroom caps and 1/3 cup chopped stems. Place reserved chopped mushroom stems, green onion and butter in a 1-quart microwavable casserole. Cook uncovered 3 to 4 minutes at power level 10 or until onion is tender. Stir twice. Stir in bread crumbs and parsley flakes. Stuff each mushroom with bread mixture. Arrange mushrooms in a circle on paper towel-lined paper plate. Cover with wax paper and cook at power level 10 until hot.
In small mixing bowl beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9-inch or 10-inch round dish or pie plate. Spread pizza sauce over cream cheese mixture. Sprinkle with pepperoni, green onion and green pepper. Bake in a 350° oven for ten minutes. Top with cheese. Bake 5 minutes more or until cheese is melted and mixture is heated through. Good for crackers and vegetables.
Combine butter and sugar. Cream until light and fluffy. Add eggs and bananas, mixing well. Combine dry ingredients. Stir into banana mixture just until all ingredients are moistened. Stir in pecans and vanilla. Spoon batter into greased 9 x 5 x 3-inch loaf pan. Bake at 250° for 1 1/2 hours, until tests done. Yields: One loaf.
Use any type of whole, ripe berries, such as blueberries, raspberries or blackberries (except strawberries). Fill ice cube trays with 1 or 2 berries in each section. Cover with water and freeze overnight. Add to your favorite beverage as you would a regular ice cube for an extra special effect.
Sift together the flour, sugar, baking powder and salt in a large mixing bowl. Melt butter in saucepan. Add milk. Add beaten eggs to mixture. Add to flour mixture. Blend until smooth. Turn batter into a greased 9-inch pie plate. Bake for 15 minutes at 350°.
Melt chocolate and margarine. Add sugar, eggs, flour and vanilla. Mix together and pour into greased 9-inch pie pan. Bake at 350° for 20 to 25 minutes. Do not overbake. Serve with whipped topping.
In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.
Mix all ingredients together, except cheese. Put in loaf pan and dot with butter. Sprinkle with grated cheese. Bake 45 minutes at 350°.
Mix it all together in microsafe dish. Cook covered on High for 2 minutes, then 30 minutes on Medium.
Drain pineapple and oranges well, saving the juice. Cook vanilla pudding in 3 cups of the saved fruit juice until thickened. Combine thickened pudding mixture with pineapple chunks, oranges and cherries. Don't save cherry juice. Add as many sliced bananas as preferred. Keeps good and serves approximately 10.
Soak oatmeal in buttermilk for one hour. Add beaten egg and brown sugar. Mix and stir dry ingredients; then add these in liquid ingredients. Add melted shortening, mixing well but do not beat too much. Fill greased muffin tins 2/3 full and bake at 400° for 20 minutes. Makes 16.
Mix together margarine, graham crackers, peanut butter and powdered sugar until well blended. Press into a greased 9 x 13-inch pan. Refrigerate. Melt together chocolate chips and margarine. Spread on top of chilled base. Cut into bars.
Cream sugars, oil and butter until fluffy. Beat in eggs. Sift together dry ingredients. Add to creamed mixture along with vanilla; mix well. Chill dough 1 hour. Form into balls and place on lightly greased cookie sheet. Press flat with a glass dipped in sugar. Bake 10 minutes in 350° oven.
Advance preparation: Stir milk into beaten egg yolks. Add the 1/4 cup sugar, instant coffee granules, vanilla and salt. Cook over medium heat, stirring constantly, until mixture coats a metal spoon. Chill mixture thoroughly.
In 12-inch skillet, over medium heat, heat about 3/4-inch salad oil to 370°. Mix, with a whisk, flour, milk, baking powder, salt and egg. Hold a narrow spouted funnel (1/2-inch spout). Close spout with finger. Pour scant 1/4 cup batter into funnel, over hot oil. Carefully remove finger to let batter run out in a stream while making a circular movement about 6-inches in diameter. Fry 6 to 8 minutes, until golden brown, turning with tongs. Drain well on paper towel. Repeat 6 times. Stir well before pouring. Sprinkle with sugar. Serve warm.
Cut up broccoli in small pieces. Dice onion and bacon and add to broccoli. Add raisins. In small bowl, mix salad dressing, sugar and vinegar. Add to broccoli mix and let salad set 2 to 3 hours in refrigerator before serving.
Mix pretzels, butter and 3 tbsp. sugar in 13 x 9 inch pan and bake 8 minutes in a 400 degree oven.
Get 2 peanut butter cookies. For each ice cream sandwich, press slightly rounded tablespoonful of ice cream between 2 cookies; place in small pan. Freeze until firm.
Clean seeds out of jalapenos. Cube 6 ounces Cheddar and 8 ounces Monterey Jack and put 1 cup of each into clean jalapeno. Mix 10 ounces grated cheese, sausage and Bisquick into a ball. Make golf ball sized and flatten. Wrap around peppers. Coat with beaten egg; roll in Shake 'n Bake. Bake at 350° for 15 to 18 minutes.
Cut all biscuits into fourths. Place 3/4 cup sugar and 1 teaspoon cinnamon in a paper sack. Add biscuit pieces, a few at a time, and shake to coat well. Arrange sugar-coated biscuit pieces in a well-greased angel food cake pan. (Do not use pan with sloping sides.) Place 3/4 cup sugar, brown sugar, 1 1/2 teaspoon cinnamon and margarine in a saucepan and bring to a boil. Pour mixture over biscuits. Bake at 350° for 45 minutes. Turn upside down and remove from pan immediately. Pick pieces off with toothpicks or fingers. Real good with coffee.
Combine all ingredients except flour. Blend in flour. Knead. Form in long smooth roll 1-inch in diameter. Cut in 1/4-inch slice. Bake on ungreased cookie sheet for 12 to 15 minutes on 350°. I use the star disc (No. 2) with the cookie press to shape the straws.
Mix whipped cream and marshmallows. Refrigerate overnight. Add cream cheese, sugar, vanilla and oranges. Drain pineapple, then add sliced grapes, etc.
Melt margarine in an 8 x 8-inch pan in oven set at 375°. Meanwhile, in medium size mixing bowl, combine sugar, flour and cinnamon. Stir well. Add vanilla and stir. Gradually add milk, blending away any lumps. Remove pan from oven when margarine is completely melted. Pour batter into center of pan. Do not stir. Spoon peaches into batter. Sprinkle sugar over top of peaches. Bake for 40 to 45 minutes. Makes four servings.
Peel and slice apples. Place in mixing bowl. Add sugar, flour, cinnamon and salt. Mix well. Put into unbaked pie shell. Dot with butter. Put top crust on top. Put four slashes in crust to allow steam to escape. Crimp edges. Sprinkle a little sugar on top. Bake 45 to 60 minutes in 375° oven.
Mix all ingredients together and pour into 11 x 14-inch greased and floured pan. Bake at 350° for 30 to 40 minutes.
Beat eggs until well blended. Add milk, sugar, vanilla and salt. Put into ice cream bucket and fill the rest with fresh milk.
Mix butter, vanilla and sugar	together and beat until fluffy. Add flour and pecans. Roll into walnut-sized balls. Bake 30 to 40 minutes in 275° oven. Roll in powdered sugar while hot.	Cool and roll in powdered sugar again.
Preheat oven to 375°. Place peaches in an 8-inch square baking dish. Sprinkle with nutmeg and cinnamon. Combine remaining ingredients, mixing until crumbly. Sprinkle crumb mixture on top of peaches. Bake in a preheated oven approximately 30 minutes or until peaches are tender. Serve warm or cold with cream, ice cream or whipping cream. Serves 6.
Beat egg whites and fold into mixture. Grease cake pans. Bake at 325 degrees for 30 minutes.
Work Bisquick into egg. Roll and stretch dough until paper thin. Cut into 1 1/2-inch squares or regular noodle strips. Cover lightly with a towel and allow to dry at least 6 hours. Drop into simmering broth or thin gravy. Cover and cook gently about 15 minutes or until tender. Serves 4 to 6.
Beat butter until smooth. Add sugars, vanilla and eggs. Mix dry ingredients and add 1/4 at a time, beating until smooth. Fold in coconut, nuts and chips. Place on greased cookie sheet by teaspoonfuls. Bake at 350° for 5-8 minutes.
Mix together. Take 1/3 cup mixture and add boiling water to make one cup.
Preheat oven to 250°. Melt butter in pan. Stir in Worcestershire sauce and seasoned salt. Add Chex and nuts. Mix over low heat. Heat in oven for 1 hour. Stir every 15 minutes.
Take an 8-quart kettle. Wash beans with soda; rinse well. Put beans, onions, green pepper, carrots and chili peppers in kettle. Fill 2 inches from top with cold water. When the pot starts to boil, put tomatoes and oil in. Cook on medium heat for 5 hours. Serve with hot bread or French garlic bread.
Peel and core apples. Boil until tender in enough water to cover. Add lemon juice to water to prevent discoloration or add food coloring, if desired. Drain. Mix cream cheese, nuts and raisins. Fill centers of apples with mixture. Chill and serve.
Grease a 9 or 10-inch pie pan. Combine first 7 ingredients and beat 2 minutes at medium speed. Pour into prepared pan.
Mix sour cream, soup, butter, green onions and 1 c. cheese. Put in a greased 3 qt. casserole, gently stir in potatoes, salt and pepper. Top with remaining cheese and cracker crumbs.
Combine berries and sugar; let stand 30 minutes. Before serving, spoon 2/3 of berries on croissant bottoms. Top with whipped topping, saving about 1/2 cup. Replace tops and garnish with remaining berries and whipped topping.
Thoroughly mix sugar, flour and nutmeg. Beat eggs. Stir in flour and remaining ingredients. Pour into greased 9-inch pie pans. Bake at 350° for 40 minutes or until brown and firm in center. This pie makes its own crust and is delicious served warm.
Combine sugar, cornstarch and salt in large saucepan. Gradually whisk in milk until smooth. Bring to boil, stirring gently, over medium-high heat. Boil for 1 minute; remove from heat. Beat egg yolks lightly in small bowl. Gradually whisk in 1 cup hot mixture. Return to saucepan, whisking constantly. Return to boil and boil 1 minute more. Remove from heat; whisk in lemon juice, butter, vanilla, lemon peel and nutmeg until completely smooth. Cover surface; cool 15 minutes on wire rack. Whisk in sour cream; pour into baked 9-inch pastry crust. Cover filling; refrigerate at least 3 hours. Just before serving, spread top with whipped cream.
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in water, potatoes, sauce mix, carrots, mustard, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in broccoli; cover and cook 10 minutes longer. Makes 8 cups.
Wash chicken (skin if wanted). Put in bowl and sprinkle with salt, pepper and garlic powder. Roll in self-rising flour. Place in 9 x 13-inch foil-lined baking pan which has the foil buttered. Place small pats of margarine on chicken and place in oven for 15 minutes (no foil on top). Mix the water and evaporated milk together and pour over chicken. Cover with foil and bake 30 minutes. Uncover and bake 30 minutes longer or until done.
Place cherries in pan. Wash orange and grate rind into pan. Squeeze juice and stir into cherries. Add honey and cinnamon, then add water (or wine); bring to boil. Reduce heat, cover and simmer for 10 minutes until tender. Remove from heat. Cool. Freeze in rigid container. Freezer life: 3 months.
Cut chicken into chunks. Boil. In a large sauce pan, add chicken, soup, milk and water. Heat to boiling point, stirring occasionally. Reduce heat to simmer. Pull apart biscuits into bite size pieces and add to soup mixture. Heat and stir until dumplings reach desired texture.
Cream together butter or margarine with the sugar in a large bowl of an electric mixer. Add eggs, one at a time. Add vanilla. Sift together flour, salt and cocoa. Slowly add to batter. Add peanuts. Bake for 30 minutes in 9 x 13-inch pan at 350°. While cake is fresh from the oven and still warm, top with marshmallows. Ice with Georgia Mud Cake frosting.
Peel potatoes and onion, then dice them up. Cover with water and cook until done. Add salt and pepper and celery seed. Add stick of butter and milk. Rinse out cans with water and add to soup. Mix flour with water and add to the potatoes for a thicker soup. When it comes to a boil, it is done.
Brown chops, drain off grease. Bring to a boil liquid and spice mixture. Reduce heat and cook 5 minutes. Remove and place chops in baking dish. Pour sauce over chops. Put a cover on, bake 350 degrees for 45 minutes or until tender.