HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a 1 1/2-quart casserole dish, mix together sugar and syrup. Microwave 3 1/2 to 4 minutes on High. Stir in 1 cup peanuts. Microwave 3 1/2 to 4 minutes or until light brown. Add butter and vanilla; stir until blended. Microwave 1 1/2 minutes. Add soda; stir until light and foamy. Pour on greased (butter) cookie sheet. Put in freezer 10 minutes, then break into pieces.
Trim crusts from bread and flatten with a rolling pin. Spread each slice of bread with the chopped liver and top with another slice of bread to form a sandwich. Cut each sandwich diagonally into triangles.
Put the cream cheese "cube" on a really nice plate. Place the shrimp over the cream cheese, after draining. Lay the crackers around the cream cheese and serve. Serves 6.
Melt together. Beat with mixer until smooth. Spread on mint layer. Refrigerate 20 minutes.
Cook onion, garlic and celery in butter and oil. Add tomato paste, fish and parsley, then add the spices. Add water, if needed. Salt and pepper to your taste.
Boil maple syrup to a firm ball, 242°, and beat into syrup mixture the stiffly beaten egg whites.
Spread refried beans in a casserole dish. Add sour cream; spread on top of refried beans. Add Cheddar cheese on top of sour cream; top off with jalapeno peppers, tomato and black olives (for taste). Use tortilla chips (Food Lion) to dip with.
Mix all ingredients (except oil) in bowl. Shape into patties 1/2-inch thick. Heat oil in skillet over medium heat. Place patties in oil 6 to 8 minutes, turn as needed, until brown. Serve on buns, with rice or noodles. Serves 4 to 6 people.
Line baking sheet with wax paper or easy release aluminum foil. Mix peanut butter, butter, vanilla, and sugar in bowl with hands until forming a smooth dough. Mixture will be stiff; shape into small balls and place on baking sheet, refrigerate until chilled. In a small bowl melt bark in microwave in small batches, start putting a few balls in the bark one at a time, using a spoon to cover them with chocolate. Lift balls out with spoon; place into miniature cupcake papers to harden. Recipe makes about 6 dozen.
1. Preheat oven to 375 degrees. 2. Combine first 6 ingredients; stir well. 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin. Top each breast with 2 tbsp. cheese mixture; roll up jelly roll fashion. Tuck in sides; secure each roll with wooden toothpicks. 4. Heat a large skillet coated with cooking spray over medium-high heat. Add chicken to pan and cook 3 minutes on each side or until browned. Remove from pan and place in baking pan sprayed with PAM. Bake at 375 degrees for 15 minutes or until chicken is done.
Dissolve Jell-O in boiling water. Drain blueberries and pineapple and measure liquid. Add enough water to make 2 cups. Add to Jell-O. Stir in blueberries and pineapple and pour in 2-quart dish; cover. Put in the refrigerator until firm.
Bake potatoes in microwave and cut in half. Carefully scoop out potatoes and reserve shells. In a large mixing bowl, beat potatoes and margarine until creamy. Gradually add milk, salt and pepper. Spoon mixture into reserved potato shells. Sprinkle with cheese. Arrange in baking dish. Bake at 375° for 20 to 25 minutes.
Mix sugar and vinegar; pour over other ingredients. Let stand overnight; keep in the refrigerator.
Cut green pepper into small pieces. Cook and stir for 5 minutes in melted butter. Add cheese, cut into small bits. Stir constantly until melted. Add can of corn and salt and stir until blended. Add beaten eggs to tomatoes and then add to hot mixture until hot. Serve at once.
Mix all ingredients together well. Store in airtight container. To Use: Combine 1 cup hot water and 1/3 cup mix; stir.
Cook margarine, vinegar and seasonings in pan on top of stove until liquid is reduced. Fry chicken wings until done. Pour liquid over wings. They may be frozen and reheated.
Preheat oven to 375°. Peel and wash potatoes. Dice potatoes to desired thickness. In glass bowl, melt butter. When butter is completely melted, spray bowl with Pam around the edges. You can spice the potatoes with pepper or Mrs. Dash original seasoning blend. Keep potatoes turned. Cook until tender.
Mix together prepared squash, sour cream and chicken soup. Add sauted onions and water chestnuts. In a separate bowl, mix stuffing and season mix together. Melt 6 tablespoons butter and add to mixture; mix well. Add 3/4 stuffing mixture to squash mixture. Pour into a 2-quart casserole dish. Top with remaining stuffing mixture. Bake, uncovered, at 350° for 30 minutes.
Slowly add milk to flour and salt in small saucepan to make a smooth paste. Cook over medium heat, stirring constantly, until thick. Cool completely (may be refrigerated). If mixture becomes lumpy, beat until smooth. In small bowl of electric mixer, cream sugar, shortening and margarine until fluffy. With mixer running at slow speed, add flour mixture a tablespoon at a time. Add	vanilla and beat at high speed until stiff and fluffy.
Finely chop salmon. Stir together with salmon, cream cheese, milk, lemon juice and pepper. Add dill and serve. Makes 1 1/2 cups.
Combine and mix the first 5 ingredients. Next, combine and mix remaining ingredients. Grease 8-inch square casserole. Combine the Bisquick mixture and zucchini mixture in casserole. Bake 40 minutes at 350°.
Stir sugar and oil together in large bowl, then stir in canned pumpkin. Combine flour, cinnamon, baking soda and salt. Using slow speed on mixer, add dry ingredients alternately with the eggs. Pour batter into greased and floured tube pan. Bake in 325° oven for approximately 1 hour and 10 minutes.
Thaw and squeeze spinach until dry. Stir together remaining ingredients. Blend well, cover and refrigerate several hours. Stir before serving.
Mix sugar, Crisco and egg together. Add salt. Mix soda in flour. Add milk and flour alternately to mixture, then add mashed bananas and add nuts last. Bake in two loaf pans which have been greased and floured. Bake at 350° for 1 hour. Cool 10 minutes before removing from pans. You can freeze this.
Brown ground beef in large pot and drain grease off. Chop tomatoes and add to pot. Add all other ingredients except shells and cook on high until hot. Lower heat and cook for 20 minutes with lid on pot. Add shells and continue cooking for 15 minutes, stirring occasionally.
Preheat oven to 350°. In small saucepan, melt 1 cup margarine. Stir in cocoa, then water. Bring to a boil. Remove from heat. In large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/2 cup Eagle Brand milk, eggs and vanilla. Pour into greased 15 x 10-inch jelly roll pan and bake 15 minutes or until cake springs back when lightly touched.
Brown ground beef and drain. Mix all ingredients together with ground beef. Cook at 250° for 3 to 4 hours.
Melt Crisco and chocolate over hot water. Blend in the sugar, eggs, applesauce and vanilla. Sift together the flour, baking powder, baking soda and salt. Fold into chocolate mixture and add the nuts. Bake in a 9 x 9-inch pan for 35 to 40 minutes at 350°. Cut while hot. May ice, if desired.
Butter a large casserole dish and place first layer of potatoes sliced and then layer of cheese and onions. Sprinkle with salt and pepper. Repeat layers and pour milk over all. Bake for 1 hour at 350° until potatoes are tender.
Place chicken breasts, which have been skinned and boned, in baking dish. Bake, covered, 15 minutes in preheated 425° oven; drain. Combine tomatoes, cornstarch, oregano and pepper sauce (optional). Cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes, uncovered.
Peel and cut carrots into "pennies". Cook carrots until crisp, not mushy. Drain and cool with cold water. Peel onions and separate into rings. Cut green peppers into strips or rings.
Arrange fruit in crust. In small saucepan, sprinkle gelatin over water. Let stand 1 minute. Stir over low heat until dissolved. In blender, process cottage cheese and yogurt on high speed until smooth. Add sugar and vanilla. Blend well. Gradually add gelatin mixture. Blend well. Pour over fruit in crust. Sprinkle with nutmeg. Cover and refrigerate several hours or overnight. Garnish with additional fruit before serving. Makes 8 servings; contains 190 calories per serving.
Place ingredients in a saucepan and bring to boil. Simmer 20 to 30 minutes. Place shrimp in a shallow baking dish and pour sauce over. Bake at 400° for 15 minutes. Plan on 1 pound of shrimp per person. Use unpeeled large shrimp.
Drain apricots and put in buttered casserole dish. Put brown sugar over apricots. Melt oleo and mix with crushed mixture on top. Bake at 300° for 1 hour. Serve with a main dish. This casserole is not considered a dessert.
Combine all ingredients in saucepan. Simmer 30 minutes, covered. Uncover and continue cooking to desired consistency. Serve with noodles, pasta or rice.
Preheat waffle iron, grease lightly. Sift flour, sugar, baking powder and salt into a large bowl. Combine milk, eggs, oil in a medium bowl. Stir liquid ingredients into dry ingredients until moistened.
Melt the margarine and combine it in a bowl with 1/4 cup of the sugar and flour. Press the mixture firmly into the bottom of pan (ungreased, 8 x 8-inch square baking pan). Prebake the crust for 10 minutes.
Cream together sugar, eggs and oil. Sift together flour, salt and soda. Mix together, then add fruit cocktail to batter. Mix well. Bake in long pan for 45 minutes at 350°.
Cream oleo and sugar together. Add flour, vanilla and pecans. Dough will be stiff. Roll in small balls and bake at 350° until light brown. When cool not cold, roll in extra powdered sugar.
Mix according to directions on box. Using graham crackers, make sandwiches with the pudding and freeze on cookie sheet. After frozen, pack in airtight container.
In a large glass baking dish, whisk the yogurt, cinnamon, chili powder, hot pepper sauce and garlic. Add the chicken and coat with the marinade. Cover the dish and refrigerate for at least 30 minutes. Preheat oven to 500°. Place chicken skin side up on a raised broiler rack and place in oven. Immediately reduce the temperature to 350° and roast until the chicken breasts are cooked through and tender, about 45 minutes. Serve 4.
Dissolve jello in 1 cup boiling water. Add 1/2 cup juice from pineapple. Add orange juice. Add drained pineapple. Pour in oblong dish and chill. Prepare lemon pudding according to directions on package. Prepare Dream Whip according to directions. Stir together and put on top. Put grated cheese on top.
Preheat oven to 350°. Arrange apple slices in ungreased 13 x 9 x 2-inch pan. Pour water over top. Combine cake mix, brown sugar, melted butter and cinnamon. Stir until thoroughly blended; mixture will be crumbly.
Bake at 300° for 2 to 2 1/2 hours.
Bake and cool pastry. In top of double boiler, combine marshmallows and milk. Place over hot water; stir mixture until marshmallows melt. Add broken chocolate bar. Stir until mixture is smooth. Cool to room temperature. Whip the whipping cream. Fold into marshmallow mixture. Turn into pastry shell. Cover with waxed paper or clear plastic wrap. Refrigerate at least 6 hours or overnight.
Cut boneless lamb in cubes. Saute in wok at 375°. Add soy sauce and cornstarch. Mix well. Add clove or grated garlic, onions and pepper. Simmer for 5 minutes. Serve over rice.
Make diagonal cuts at 1-inch intervals in loaf of bread, cutting to, but not through, the bottom crust. In bowl, combine all ingredients and then spread between the slices of bread. Place bread on baking sheet. Cover loosely with foil. Bake at 425° for about 15 minutes. Uncover and bake 5 minutes longer or until browned.
Cream butter and sugar. Add salt, slightly beaten eggs, flour, vanilla and white syrup. Stir well. Add pecans. Pour into pie crusts. Cook 45 minutes at 350°.
Soften all the cheeses at room temperature. Mix all ingredients, except for the pecans. Chill the cheese mixture several hours or overnight is best. Take mixture out and form the cheese ball. Roll cheese ball in the chopped pecans. Serve. Very good served with Pepperidge Farm Butterfly crackers. Makes 1 large ball.
Put them into a ball and stir. Put them in the oven for 10 minutes at 9 degrees. When it is finished, cut them up and eat them.
Mix together all ingredients. Reserve 1/4 c. for basting. Marinate steak several hours or overnight. Discard marinade and grill or broil. Baste last 3 minutes of cooking.
Do not drain corn. Mix everything together as listed. Pour in greased round dish or cake pan. Bake at 350° for 40 to 45 minutes. Corn bread will come to top.
Layer in a 13 x 9 pan the pineapple, blueberries, 3/4 cup sugar and cake mix. Drizzle oleo, sugar and nuts on top. Bake at 350° for 25 minutes. Remove from oven and punch holes in it, then bake again until brown.
Mix all ingredients together. Beat at medium speed for 5 minutes. Pour into greased Bundt pan and bake at 350°. Cool. Sprinkle powdered sugar on top.
In a mixing bowl, combine all ingredients except pie shell. Pour into the pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for 40 minutes, or until top is golden and the center is almost set. When cool, store in refrigerator. Yields 8 servings.
Mix sugar, salt and flour well. Mix milk and orange juice and add to first mixture. Cook in a double boiler. Add orange pieces and cook until thick.
In a screwtop jar, combine all ingredients, except last one. Cover and shake well. Store in the refrigerator until ready to use. Serve over fresh fruit or mixed greens. Yields 3/4 cup.
Brown ground beef and drain. Cook lasagne	as per instructions, do not overcook. In baking pan or dish, 14 x 10 x 2-inches, spread some sauce to moisten bottom of pan. Then a layer of lasagne noodles (approximately 4), then layer of ground beef, cheeses and spaghetti sauce. Start another layer same as before, until pan	is full (approximately 2 layers). Top with lasagne noodles and spaghetti sauce. Cook at 300° about 40 minutes.
Mix together and bake in one pan in moderate oven for 25 or 30 minutes.
Mix together vegetables, horseradish and salt. Heat vinegar and salt; stir until dissolved. Add to the vegetables and boil 12 minutes. Pack in hot jars and seal.
Coat the walnuts with the egg white. Mix the sugar and cinnamon together. Sprinkle over nuts, stirring until evenly coated. Spread on ungreased baking sheet. Bake at 300° for about 30 minutes.
Cream shortening and sugars together. Add eggs, water and vanilla; beat. Add soda and salt; stir. Stir in oatmeal. (Add more if the batter is not stiff.) Drop from a teaspoon on a greased cookie sheet. Bake at 375° for about 12 minutes or until they raise back when touched.
In a 12 x 8-inch casserole dish, layer chicken. Set aside. Discard 1/2 juice of olive condite. Add remaining juice and olive condite to tomato paste and cherry peppers. Mix well and pour over chicken. Bake at 375° for 1 hour. Serve over cooked rice. Yields 6 servings.
In large Pyrex dish, layer broccoli, onion and cheese. Mix mayo, sugar and vinegar together and spread on top. Cover tightly and refrigerate overnight. To serve, toss together in large salad bowl and sprinkle crumbled bacon on top.
Mix all ingredients in a blender. Blend until smooth. Add ice if using fresh fruit and blend again until slushy.
Mix sauce ingredients together. Place spareribs in roasting pan. Pour 1 cup of water in pan. Baste ribs with about half of the sauce. Roast in oven at 350° for 2 to 3 hours, turning and basting every half hour. Serve when ribs are very soft when poked with a fork.
Cook bag of spatzle according to directions; drain off the water. Chop onion and ham. Fry onion and ham in butter or margarine for 5 minutes. Add spatzle and fry until they are brown. Season with salt, pepper and paprika. Add 1/2 pound grated Swiss cheese. Let it melt. Serve with any type of salad.
Unfold pie crust and	place in a large Corning baking dish. In	a bowl, tear meat into chunks. Add Veg-All, mushrooms, onion soup and celery soup. Mix all. Add to pie crust. Top with other pie crust. Bake at 400° for 30 minutes or until golden brown.
Cream butter and sugar. Add beaten eggs, bananas, zucchini and vanilla. Add flour. Mix all. Add nuts. Bake at 350° for 60 minutes. Double or triple recipe and freeze.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan. Combine prunes and nuts with 1/2 cup flour in a bowl. Sift together remaining flour, soda, cinnamon, nutmeg, allspice and salt in large bowl. Add sugar, oil, buttermilk, vanilla and eggs. Beat with mixer for approximately 1 minute or until smooth. Add prune mixture and fold lightly but thoroughly. Pour into prepared pan and cook for 45 to 50 minutes. Cool in pan for 15 minutes. Invert onto plate and prick with toothpick all over cake. Slowly ladle glaze evenly over cake. Cool thoroughly. Serve with whipped cream, if desired.
Cover the bottom of greased 8 x 12-inch pan with chipped beef. Arrange chicken on top of this. Place parcooked bacon on top of chicken. Blend soup and sour cream, then pour over bacon and chicken. Sprinkle top with paprika. Bake, uncovered, for 3 hours at 275°.
Combine beef with Blue cheese, onion, Worcestershire sauce, salt and seasoned salt. Shape into 12 meatballs. Melt butter in skillet. Add meatballs and brown on all sides. Cover skillet. Cook over low heat for 5 minutes. Remove meatballs with a slotted spoon and put in serving dish. Add cream to drippings. Cook over medium to high heat, stirring for about 2 minutes or until satiny.
Soak poppy seed in milk for 2 hours. Cream butter and add sugar, then add milk and poppy seed. Add dry ingredients and then fold in egg whites. Bake in greased and floured 9 x 13-inch cake pan or 2 (9-inch) round cake pans. Bake 25 minutes at 350°. Frost when cool.
Spread bean dip on 12-inch round dish. Mix avocado and lemon juice; spread over bean dip. Blend sour cream, Miracle Whip and taco seasoning. Sprinkle tomatoes and onions on top. Sprinkle cheese on top of that. Garnish with olives. Serve with tortilla or corn chips.
Melt chocolate chips, margarine and peanut butter together in a large bowl. Stir until coated. In a paper bag, place 2 cups of confectioners sugar and the coated cereal. Shake and serve. Store in airtight container.
Melt butter in baking dish. Add flour, brown sugar and pecans. Mix well and press down in pan. Bake at 350° for 15 to 20 minutes. Lightly brown. Cool completely.
Preheat the oven to 300°. Generously butter a 10-inch spring-form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the bottom and sides of the pan, crimping and pleating the foil so that it conforms to the shape of the pan. Fold the top edge of foil down so that it is even with the top edge of the pan.
In bowl, mix thoroughly 1/4 cup soup, hamburger, bread crumbs, egg and onion. Shape firmly into 6 oval patties. In skillet over high heat in 1 tablespoon hot fat, cook the patties until brown. Spoon off fat. Stir in remaining soup and mushrooms. Return patties to skillet. Cover and simmer 20 minutes or until done, turning occasionally. Serves 6.
Cook raisins, sugar, water, lard and cinnamon in pan for 5 minutes. Let cool. Add flour, salt and soda. Mix well. Bake in 8 x 8-inch greased pan for 45 minutes at 375°. Test with toothpick.
Preheat oven to 325°. Lightly grease 1 1/2-quart shallow baking dish. In large bowl, combine corn, eggs and onion. Mix well.
Brown seasoned chicken in hot oil, preferably in black iron pot, or at least a cast aluminum pot (works real well in my stainless stock pot). Next brown sausage well. Remove meat and most of the oil, and add onions, bell pepper, garlic powder and shallots (I like to add some cajun seasoning to this step). It is EXTREMELY important to BROWN these vegetables well. You may have to add a little water from time to time to keep them from sticking. Now put the chicken and sausage back in the pot along with all the water and the tomatoes. Add seasonings to your desired taste. When mixture comes to a rolling boil, add minute rice. When this reaches a good boil again, stir well and lower heat; cover and let cook until rice soaks up all the liquid. This should take about 20 to 30 minutes. Stir as little as possible.
Combine peaches, sugar, flour and nutmeg. Set aside until syrup forms. Bring peaches to a boil and cook over low heat for 10 minutes or until tender. Remove from heat. Add almond extract and butter, stirring well.
Melt 1/3 cup butter in 10-inch baking dish. Sprinkle brown sugar over butter. Arrange pineapple and maraschino cherries in the butter and sugar.
Heat peas and water to boiling in a large kettle. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Add remaining ingredients to peas. Heat to boiling. Reduce heat. Cover and simmer about 2 hours or until soup is thick enough to stand a spoon in. Serve with pumpernickel bread. If desired, slice a ring of "lite" kielbasa and add to soup for the last 15 minutes of cooking.
Sift the flour and all dry ingredients together into a large bowl. Separate yolks and whites from eggs. Add yolks, grated carrots, nuts and salad oil to dry ingredients, mixing well with beaters. Mixture will be very thick. Fold in 3 beaten egg whites. Pour into greased tube cake pan. Bake for 50 minutes in a 350° oven. Frost with cream cheese frosting. Decorate with pecans.
Sift flour, soda and salt together. Combine with rolled oats and set aside. Cream butter and sugar. Add eggs, cherry liquid and vanilla and beat well. Stir in dry ingredients, cherries and nuts. (Additional oats and cherries may be added.) Shape into small balls, using 1 rounded teaspoonful for each. Coat with oats or chopped nuts, if desired. Top each with cherry half. Place on greased cookie sheets and bake in moderate oven at 350° for 10 to 12 minutes. Makes 6 to 7 dozen.
Boil first 4 ingredients for 3 minutes. Remove from heat and add remaining ingredients. Stir until well blended. Drop by spoonfuls onto foil and allow to cool. Store in covered container.
Combine white sauce and egg; add corn, sugar and green peppers. Pour into buttered baking dish. Cover with bread crumbs. Bake at 400° in oven until browned. Makes 5 to 6 servings.
Heat chocolate and milk in sauce pan on medium heat, about 20 minutes; add vanilla. Pour into blender-fill only half way, blend until frothy.
Defrost chopped spinach and squeeze very dry. Mix all filling ingredients together. Spread thin layer of filling over tortillas. Roll jelly roll style. Refrigerate overnight in airtight container. Cut into 1/2-inch bites with sharp knife before serving.
Combine peaches, water, sugar and lemon juice in a 3-quart saucepan. Bring to a boil. In a separate bowl, combine remaining ingredients and stir lightly. Drop batter by tablespoonfuls into boiling peach mixture. Reduce heat, cover pan and cook 15 minutes without lifting cover. Serve warm with ice cream.
Mix milk, eggs and lemon juice. Pour into pie crust and bake at 350° for 8 minutes. Chill and top with Cool Whip. Makes 1 pie.
Saute sausage, drain. Beat eggs with milk and salt. Cut bread in triangles and lay in pan. Put sausage, cheese and onion on bread and pour eggs on top. Let stand overnight in the refrigerator. Put in 350° oven next morning for 45 minutes. Great for Christmas or New Year's Day morning.
Saute onion and green pepper and add to burger. Mix all ingredients together. Fry in patties, 1/2 cup per bun.
Melt margarine and cocoa in a 2-quart saucepan on top of the stove. Remove from heat. Add sugar, eggs and vanilla; stir well. Add flour, baking powder and salt; mix well. (All this can be mixed right in the saucepan.) Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Crumble angel food cake into medium-sized pieces in bottom of large glass bowl. Pour a layer of pudding, then arrange a layer of strawberries and a layer of Cool Whip. Repeat layers with Cool Whip at top of the bowl. Garnish top with 3 or 4 strawberries. Strawberries can be substituted with your favorite fruit.