HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and syrup; bring to a rapid boil. Add peanut butter and stir until well mixed. Pour over corn flakes and mix well. Drop by spoonful on waxed paper and cool. Then hide em.
Cream sugar, oleo and Crisco. Add eggs, one at a time, beating after each. Add sifted flour and vanilla. Fold in 7-Up or ginger ale. Bake for 1 hour and 15 minutes at 325° in tube pan.
Preheat oven to 350°. Spray 2 large cookie sheets with Pam. In large mixing bowl, combine oat bran, oatmeal, flour, baking powder and allspice. In blender or food processor, combine oil, egg whites, vanilla, honey and brown sugar. Blend these liquids into dry ingredients. Drop by teaspoon of batter onto the prepared cookie sheets and bake 12 to 14 minutes.
Preheat oven to 400°. Spray baking sheet with nonstick cooking spray. In medium bowl, coarsely mash black-eyed peas. Add rice, onion, bread crumbs, mayonnaise dressing, chili powder, cumin and red pepper. Divide mixture into 8 (1/3 cup) portions. Shape each portion into a 1/2-inch thick patty.
Preheat oven to 350°. Trim cauliflower into small florets. Brush a deep ovenproof dish with melted butter or oil. Place florets in dish. Heat oil in frying pan. Add the fresh bread crumbs and toss over medium heat until crisp and golden. Season with salt and pepper. Remove from pan and drain on paper towels. Combine tomato pasta sauce. Pour over cauliflower in prepared dish. Sprinkle with combined bread crumbs and cheeses. Sprinkle with extra pepper. Bake 20 to 25 minutes or until cauliflower is tender, cheese has melted and top is brown. Serves 4. Prep time: 20 minutes. Total cooking time: 20 to 25 minutes.
Place peaches in baking dish. Sprinkle with lemon juice. Combine flour, sugar, & egg until lumpy. Spread over peaches. Pour butter over mixture. Bake at 375 degrees for 30-35 minutes, or until golden brown.
Put fruit &/or pie filling in bottom of pan. Pour dry cake mix over fruit. Pour melted oleo over cake mix. Bake at 350 degrees for 35 minutes.
Cream shortening and sugar. Add eggs. Add dry ingredients and raisins. Bake at 350° to 375° for 10 to 12 minutes.
Mix all ingredients except pimentos. Boil slowly for 1 hour, stirring occasionally. Add pimentos; boil for 5 minutes more. Pack into jars and seal.
Combine sugar, lemon juice and peel in large freezer container. Slowly stir in cream and salt, blending well. Cover and freeze until firm outside but still soft in center. Stir several times. Freeze until firm.
Brown hamburger in oil and drain. Add remaining ingredients. Simmer 3 to 4 hours. Several cans of kidney beans may also be added.
Dissolve jello in boiling water. To this hot mixture, add fruit. Place half of mixture in oblong dish. Place in refrigerator and let set. Then spread evenly and thinly 1/2 pint sour cream. Spread remaining half of jello mixture and let set.
Mix celery soup, chicken soup and milk; heat. Add rice to soup mix. Put into greased 9 x 13-inch pan and top with pork chops or chicken with 1	package dried onion soup mix. Cover with tinfoil and bake at 350° for 2 hours.
Mix all ingredients. Bake in an iron skillet at 350° for 40 minutes or until brown.
After cream cheese has softened, put in a blender or mixer and add each additional ingredient. Keep refrigerated.
Soften cream cheese and mix with pepper and pimientos. Stuff mixture into hollow of celery stalk.
Heat oil in frypan over medium heat. When hot, add parsley, garlic, rosemary, thyme, sage and vegetables. Cook until vegies are soft. Stir in tomato sauce, tomatoes and their liquid (break up tomatoes), plus the red pepper. Chop mushrooms and add to pan along with water. Can use dried Italian mushrooms with this water as a soaking liquid. Cover and simmer until thick, about 3 hours. Add salt to taste. Makes about 2 1/2 quarts.
Mix first 7 ingredients together and mold into a loaf in baking dish or pan. Place celery and carrots along sides and at ends of meat loaf.	Salt vegetables and add water; cover with foil. Bake at 350° for about 2 hours or until done.
Heat together in 1 qt saucepan over medium heat about 3 minutes, stirring constantly, until smooth, hot and bubbly. Pour over hot pancakes or homemade biscuits.
Place meaty spareribs in a pan under your broiler until brown on both sides. Transfer the ribs to a deeper pan and cover with barbecue sauce. Cover with a tight lid and bake at 350° for 2 to 2 1/2 hours or until tender.
Day 1:	Peel and seed chunk cucumbers to make 8 quarts. Cut into chunks and soak 24 hours in 2 cups lime mixed with 8 quarts cool water.
Heat oven to 350°. Grease and flour loaf pan(s). Measure all ingredients into a large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Remove from pan(s). Cool thoroughly before slicing.
Preheat oven to 400 degrees. Brown ground beef and onion; drain. Stir in salt. Spread into 9 inch pie plate. Sprinkle with cheese. Stir milk, eggs and Bisquick mix with fork until blended. Pour on top of ground beef and cheese. Bake at 400 degrees for 25 minutes or until knife inserted comes out clean.
Melt almond bark. Add dry ingredients. Drop by the spoonful on wax paper.
Cream together shortening, sugar, eggs and vanilla. Sift together flour and cream of tartar; add. Mix together, then roll into small balls. Roll them into cinnamon and sugar mixture. Makes about 5 or 6 dozen. Bake at 350° for 5 to 7 minutes.
Beat together orange juice concentrate and milk until frothy. Add vanilla pudding. Beat for 1 minute (should thicken). Blend in sour cream until smooth. Refrigerate until ready to serve. Good luck!
Melt oleo. Saute onion and bell pepper in oleo until tender. Empty the 2 cans of hominy, draining one and draining 1/2 of the other can. Mix in with the onion and bell pepper mixture. Stir in Cheez Whiz and pimento until melted and mixed well. Pour into casserole dish. Bake until bubbly.
Soften gelatin in water. Stir over hot water until dissolved. Add all remaining ingredients except apple. Chill until mixture begins to thicken. Fold in apples. Spoon into individual molds or small ring mold and chill until firm. Makes about 2 1/2 cups, 4 servings.
Shred lettuce and put into a large bowl. Cut into strips the chicken, ham and cheese; arrange over lettuce. Top with thinly sliced eggs and scatter over with onions.
Preheat oven to 350°. Roll out the pastry and line a 10-inch pie dish.	Combine the corn syrup and	sugar in a saucepan and bring to a boil. Cool, stirring, just until the sugar is dissolved. Beat the eggs in mixing bowl and gradually add the syrup and sugar. Add the remaining ingredients and pour the mixture into the pie shell. Bake 50 minutes to one hour or until the pie is set. Serves 8.
Cut pickles in small pieces. Grate onion. Mix ingredients in large mixing bowl. Beat until well blended (use electric mixer for best results). Chill.
Mix all together well. Bake at 350° for 20 to 25 minutes.
Mix graham cracker crumbs, pecans, marshmallows and dates together. Add milk gradually until mixture is moist enough to stick together and roll in logs. Roll logs in graham cracker crumbs. Place logs in aluminum foil and refrigerate. Freezes well.
In margarine, saute bell pepper, onion, Worcestershire sauce and hot pepper sauce. Add soup and water. Blend shrimp and wild rice into soup mixture. Add water chestnuts. Put in large ovenproof casserole dish and bake at 350° for 45 minutes.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm. Place candy in plastic bag. Crush with rolling pin, mallet or hammer. Spread fudge topping evenly over coffee ice cream. Sprinkle with 1 cup of crushed candy. Spoon butter pecan ice cream over, spreading evenly. Freeze until firm, 2 hours. Garnish with fresh whipped cream-rosettes around edge of pie. Put remaining candy in middle. Delicious!
Mix all ingredients, except peaches. Melt butter in a 9 x 13-inch baking pan. Pour mix over melted butter. Add sliced peaches; sprinkle with cinnamon. Bake at 350° for 25 to 30 minutes. Serve with or without vanilla ice cream.
In Dutch oven, saute the first 4 ingredients in hot oil or until tender. Add meat, 1 pound at a time, until meat loses redness. Drain. Add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 hours, stirring frequently. Season to taste.
Peel and cube eggplant and boil until tender. Soak bread in milk. Drain eggplant, add bread and milk mixture. Mix well. Stir in beaten eggs, onion, salt and pepper. Place in well buttered casserole dish. Top with cheese. Bake at 350° for 30 to 35 minutes.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in an ungreased baking dish (8 x 8 x 2-inch).
Cook first 5 ingredients until tender. Add soup and chopped Velveeta. Stir constantly until the cheese is melted.
Cream the cheese with mayonnaise and add remaining ingredients; blend together. Use whole wheat bread for a great tasting treat.
Mix everything except pecans well. Add pecans; pour into 9-inch unbaked pie shell and bake at 350° for 45 minutes.
Melt oleo in 8-inch square pan. Stir in flour and pecans and beat in bottom of pan to form crust. Bake at 350° until lightly brown.
Peel and mash ripe avocado pulp. Add remaining ingredients. Serve as a salad, heaped on tomato slices, or as a dip for chips.
Mix sugar, salt, syrup and milk in a saucepan. Cook slowly until a boil is reached. Continue cooking until a soft ball forms when a bit is dropped in cold water. Or use a candy thermometer, cooking to 260°.
Dissolve Jell-O in boiling water. Add sherbet and allow to melt. Add drained fruit and sliced bananas. Chill. Serves 12.
Put milk in a double boiler and cook on medium heat. Melt oleo (this can be done in microwave) and add flour to oleo. Mix well, then stir into hot milk. Add cheese, ham and carrots and cook for 20 minutes. Do not let double boiler boil dry! Serves 6 to 8.
Preheat oven to 375°. Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth. Blend in egg, apple juice concentrate and vanilla. Beat in flour, baking soda and salt. Stir in chopped peanuts. Drop rounded tablespoonfuls of dough, 2 inches apart, onto lightly greased cookie sheets. Top each with one peanut, if desired. Bake for 8 minutes, or until set. Cool completely on wire rack. Store in tightly covered container. Makes 2 dozen.
Grease potatoes and bake for 1 1/2 hours at 350° or until done. Brown hamburger meat and mix with taco seasoning mix according to package directions. (Be sure meat is drained.) In a double boiler or microwave, melt Velveeta cheese mixed with Ro-Tel tomatoes. Stir frequently. To serve, slice hot potato and lightly fluff. Layer taco meat, cheese mixture, sour cream, green onions and salt and pepper to taste. Yield: 4 to 6 servings.
Mix ingredients in bowl. Spread on tortillas. Fold tortilla and dampen edges. Cook in oven at 350 about 15 minutes in greased pan.
For bottom layer, stir together first 4 ingredients and 1/4 teaspoon salt. Stir in 6 tablespoons melted butter. Pat in a 11 x 7 1/2 x 1 1/2-inch baking pan. Bake at 350° for 10 minutes.
Mix and put in greased 13 x 9-inch baking dish. Bake at 350° for 15 to 20 minutes.
Heat oil in large skillet on medium high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa; bring to boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese. Let stand 2 minutes. Serve.
Saute onion in margarine until tender. Mix all ingredients together and put in casserole dish. Cover tightly with foil.
Note: For a fuller pie use the 4 cups of apples, 6 ounces juice and 1 tablespoon cornstarch. Other ingredients remain the same or can be adjusted to suit your taste.
Mix cream cheese and onion. Put 2 tablespoons on slice of ham and spread. Roll like a jellyroll. Refrigerate 2 hours until cold and cut in bite size pieces.
Cream butter, potatoes and sugar. Add eggs, milk, nutmeg and vanilla. Sift baking powder with flour. Stir in mixture and add more flour to make a soft dough. Roll 1/4-inch thick; cut and deep-fry. Drain on paper towels. Roll in confectioners sugar.
Brown ground beef. Combine with all other ingredients in a crock-pot. Heat on low for 2 hours, stirring occasionally.
Dip chicken in buttermilk. Combine flour, cornmeal, salt and pepper in a grocery sack. Place chicken in bag, 3 pieces at a time, and shake until well coated.
Mix first 5 ingredients together. Mix next 3 ingredients together to make dressing. Pour dressing over salad and let set for at least 2 to 3 hours before serving.
Beat eggs until lemon colored. Add flour, baking powder, salt, cottage cheese, shredded Jack cheese and melted butter. Blend smoothly and stir in chilies. Pour mix into well-greased 9-inch square dish. Bake in 350° preheated oven 35 minutes or until top is lightly brown and center appears firm. Cut in squares and serve hot. Serve with coarsely chopped and sauteed red pepper and green onions. Accompany with bran muffins.
Cream together shortening, sugar, brown sugar and peanut butter. Mix together milk, vanilla and egg. Sift together plain flour, salt and soda. Mix all ingredients, gradually adding flour mixture. Shape into balls about the size of a quarter and roll in white sugar. Place on cookie sheet and bake at 350° for 7 to 8 minutes. Take out and press a chocolate kiss on top and bake about 1 to 2 minutes longer.
Break bread into small pieces in bowl. Add remaining ingredients. Beat until well mixed. Pour into nonstick muffin cups. Bake at 375° for 20 to 25 minutes. Yields 4 servings.
Mix and bake at 350° for 30 or 35 minutes in loaf pan.
Brown chops in oil; drain. Place chops in baking dish and top with lemon slices. Mix catsup, vinegar, water and sugar. Pour over chops. Cover and bake at 350° for 45 minutes or more. Serves 4 to 6. Can prepare ahead of time and be baked when ready to serve.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry. Spread wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for 15 minutes. Sprinkle with cheese. Bake at 425° to 450° for another 10 to 12 minutes, or until potatoes are golden brown and cheeses are melted.
Brown salt pork in 3-quart saucepan. Add onions and saute until they begin to turn yellow. Add the water and bring to a boil. Add the potatoes, creamed corn and frozen corn; reduce heat and simmer for 35 minutes. Add salt, pepper, milk and butter; simmer for 5 minutes and serve.
Boil sugar, milk and butter to soft ball stage. Add peanut butter, salt and vanilla. Cool to lukewarm. Beat until it's ready to set.
Combine all dry ingredients, mixing with a fork. Beat eggs, oil and berries until well blended, then add flour/ sugar mixture and mix well. Bake in a greased and floured loaf pan at 350° for 45 to 55 minutes.
Spray mold with Pam. In a saucepan, heat soup, stirring in cheese until smooth. Dissolve gelatin with water; add to soup mixture. Add remaining ingredients and blend well. Pour into mold and chill overnight. Serves 45.
Cream shortening and sugar. Beat in molasses, egg and vinegar. Stir flour with spices and salt, then blend with batter. Chill 3 hours. Roll out to 1/8-inch and cut with cookie cutters. Bake at 375° for 5 to 6 minutes. Frost or leave plain. Enjoy!
Combine all ingredients, except coconut; mix well. Stir in coconut. Pour into a 9-inch pie plate. Bake at 350° for 45 minutes.
In casserole dish, layer pineapple and cream cheese. In double boiler, mix flour, sugar, egg and juice. Cook until thick. Pour over pineapple and cream cheese. Top with marshmallows. Cook in 350° oven for 15 minutes or until it bubbles good.
Heat oven to 350°. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms.
Grind first 6 ingredients together. Add salt. Let stand 2 or 3 hours. Drain and rinse well. Add celery seed, mustard seed, sugar and vinegar; mix well. (No cooking.) Put in jars. Keep in refrigerator.
Drain Veg-All and mix with other ingredients. Top with oleo and crackers. Bake 15 minutes at 375°.
Cream together margarine, cream cheese and powdered sugar. Blend together milk, vanilla, instant pudding and Cool Whip. Mix both mixtures together. Crush up Oreos in a blender. Layer crushed cookies and mixture. Start with cookies and end with cookies. You can layer this in a plastic flowerpot and add silk flower in the top. You can also add gummy worms in the layers or on top, if desired.
Heat oven to 350° (375° for high altitude). Brown meat and onion. Drain. Spoon into ungreased 13 x 9-inch baking dish. Stir in taco seasoning, tomato sauce and corn. Sprinkle cheese over top. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes, until lightly browned. Serve with sour cream, chopped tomato and shredded lettuce.
Arrange washed, dried chicken pieces in a large casserole dish. Pour Ragu sauce over top, covering pieces well. Sprinkle Parmesan on top. Bake at 350° for 1 hour or until chicken is very well done. Serve over hot, buttered spaghetti or fettucine.
Mix all ingredients. Form into 1-inch balls on greased cookie sheets. Bake at 350° for 8 to 10 minutes.
Mix together and pour over chicken parts or pork chops in a greased baking dish. Bake at 350° for 1 1/2 hours, uncovered. Use 6 to 8 chicken parts or 6 pork chops. You can use more or less as desired.
Cream the cheese and add rest of ingredients. Shape into ball and refrigerate. Roll ball into nuts.
Mix dry pudding, Cool Whip and pineapple and juice until well blended. Stir in apples, marshmallows and peanuts or candy bars until thoroughly combined. Refrigerate until served. Best if eaten within 24 hours. Tastes like a caramel apple.
Microwave sausage and onion, uncovered, in a shallow, 2-quart casserole on High for 4 to 5 minutes, or until sausage is no longer pink. Stir twice during cooking. Remove sausage and onion from dish with slotted spoon and drain on paper towel. Add potatoes to the casserole with the sausage drippings and microwave, covered, until potatoes are cooked, about 5 to 6 minutes. Stir in 1/4 teaspoon salt and spread potatoes evenly in the dish. Combine eggs, milk, remaining salt and pepper in a 2-cup measure. Pour evenly over potatoes. Mix sausage mixture with thyme and sage in a small bowl and sprinkle over potatoes. Microwave, uncovered on High for 3 minutes. Lift eggs at edge with spatula to distribute uncooked portion of egg mixture evenly. Do not stir potatoes and sausage. Microwave, uncovered, at 50% power (Medium) until eggs are almost set, about 8 to 10 minutes. Give dish a 1/4 turn twice during cooking. Serves 4.
Saute minced onion and green pepper in butter to soften. Add remaining ingredients and simmer 10 to 15 minutes.
Grate first two cheeses and mix with other ingredients. Make rolls or balls and roll in chili powder and chopped pecans.
Mix cake mix according to directions on package. Fill cupcake pans 2/3 full. Cream the cheese with sugar, salt and egg; stir in chocolate pieces. Drop one rounded teaspoon cheese mixture into each cupcake. Bake as package directs. When cool, frost with any white buttercream frosting. Makes 30 cupcakes. These cupcakes freeze well.
Grate ham or Spam. Mix with cream cheese. Add chopped olives, onions, lemon juice, thyme and Worcestershire sauce. Mix well. Chill. Serve on black bread or assorted crackers.
Mix both soups, chunk chicken and Veg-All together. Pour in casserole dish. Mix Bisquick, milk and butter. Pour over chicken mixture and bake 1 hour at 375°.
Melt oleo; add sugars and small amount of milk. Add eggs, one at a time, beating well. Add corn meal and remaining milk. Pour into pie shell. Bake at 425° for 10 minutes, then 325° for 30 minutes longer.
Brown hamburger, onion and green pepper. Cook noodles according to directions on package. Drain and mix all ingredients. Bake at 350° for 1 hour.
Use jelly roll pan. Grease and flour pan. Whip eggs until thick and foamy. Add sugar gradually to eggs. Fold in pumpkin and lemon juice. Sift together all dry ingredients and fold into egg mixture, beating just until batter is smooth (can use electric mixer, low speed). Pour into pan. Bake 15 minutes at 375° or until cake springs back when touched lightly. Immediately loosen cake from edges of pan; invert on towel sprinkled with confectioners sugar. While hot, roll cake and towel from narrow end. Cool completely on wire rack.
Coat chicken with flour, salt and pepper; brown well in shortening. Place chicken in baking dish. Blend any remaining flour mixture with tomatoes; add Heinz 57 sauce, Parmesan cheese, sugar and oregano. Pour over chicken. Bake, covered, at 350° for 30 minutes. Remove cover; top with cheeses. Bake, uncovered, 25 minutes longer or until chicken is tender. Skim excess fat from sauce.
Boil water and sugar. Chill. Put bananas in blender. Blend with juices. Before freezing, divide in half and freeze. Before serving, thaw 2 hours. Place in punch bowl and add 3 quarts of Wink before serving.
In a large pot or crock-pot, melt mustard and jelly together. Cut hot dogs into bite size pieces. Add to mixture. Bring all this to a boil. Turn heat to low; cook for at least 1 hour. If using a crock-pot, just let the mixture cook together for several hours. A wonderful appetizer. Kids love them.
Trim crust from bread. Cut loaf of bread in half lengthwise, then into 8 equal crosswise slices. Combine butter and garlic; mix well. Spread on all sides of each 8-inch slice. Arrange on 15 x 12-inch cookie sheet. Sprinkle with seed. Bake at 400° for 10 minutes, or until lightly browned.
Mix all together. I knead it with hands like bread, as it is stiff. Form into balls (roll in palm of hands), smaller than walnuts. Melt together in double boiler 3/4 of 1 block paraffin wax. Roll balls in chocolate mixture and put on wax paper lined cookie sheet. I use ice tea spoon with long handle to get them out of double boiler. If they stick to pan, you can pull them free by pushing them off wax paper by putting your hand under wax paper. Sounds harder than it is. Makes about 60 to 70.
Mix jello with 1 cup boiling water. Add frozen strawberries and stir until separated. Add drained crushed pineapple and nuts. Put 1/2 mixture in bowl and set in refrigerator 10 to 15 minutes (until slightly gelled). Remove from refrigerator and spread with sour cream. Pour remaining jello on top and return to refrigerator. (Should remaining jello gel, place bowl in warm water and stir until slightly thin.)
Preheat oven to 375°. Coat 18 (2 3/4-inch) muffin tin cups with vegetable cooking spray; set aside.
Toss first 2 ingredients together and refrigerate overnight. Add remaining ingredients (except shrimp). Refrigerate. Just before serving, toss in shrimp meat.
Heat oil. Add beef and onion, saute until meat is browned. Add tomatoes. Season to taste with salt, pepper, and paprika. Add bay leaf. Pour in stock, cover and simmer for 1 1/2 hours or until beef is tender.
Cream butter and sugar. Beat in 1 egg at a time until 3 have been used. Then add some flour. Add 2 more eggs and rest of flour. Then add buttermilk and blackberries. Bake in loaf pan at 300° to 350° for 50 to 60 minutes.
Combine cake mix, oleo, evaporated milk and chopped nuts. Press 1/2 of the mixture into greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle chocolate chips on top. Pour melted Caramel Sauce over top. Crumble remaining cake mixture over and bake for 15 to 20 minutes.
Cover beans with water plus 2 inches more. Soak beans 10 to 12 hours. Put in slow cooker. Add water to cover beans plus 2 inches more and add chili mix, garlic and onion. After 4 to 5 hours cooking, add liquid smoke and hot sauce. When beans are done, add salt. Do not heat beans in microwave as they get hard.