HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt marshmallows and jello in 7 cups boiling water. Stir until completely dissolved. Set aside to congeal.
Combine caramels, water and butter in 1-quart casserole dish. Heat in microwave for 4 to 5 minutes or until melted. Stir halfway through heating. Pour over popcorn, tossing lightly, to coat evenly. Grease or moisten hands and form mixture into balls.
Chil thoroughly bowl, beaters and cream. Prepare fruit. Whip cream; fold in fruit. Ready to eat.
Mix butter, flour and salt in a bowl and microwave for 2 minutes, stirring after 1 minute. Stir in milk. Microwave for 3 to 4 minutes, stirring every minute until thick. Add cheese and stir until smooth.
Place potatoes on bottom and up sides of an 8 x 12-inch casserole. Bake at 400° for 10 minutes. Combine browned ground beef, broccoli, 1/2 can French fried onions and chopped tomato. Place on top of potatoes. Combine soup, milk, 1/2 cup cheese and seasonings. Pour over beef mixture. Cover and bake at 400° for 20 minutes. Top with remaining cheese and onions. Bake, uncovered, 2 to 3 minutes longer. (You can substitute frozen peas instead of the broccoli.)
Cut off tops of green peppers and remove seeds. Wash peppers. Combine egg, 3/4 cup spaghetti sauce and next 4 ingredients, stirring well. Stuff peppers with meat mixture and place peppers in a lightly greased 8-inch baking dish. Cover loosely with wax paper. Microwave on High 12 to 14 minutes giving dish a half turn after 6 minutes. Spoon a small amount of remaining spaghetti sauce over tops of peppers; sprinkle with Parmesan cheese. Heat remaining spaghetti sauce and serve with peppers. Serves 4.
Mix together flour, baking powder and soda. Add salt and stir in oats. Add dry ingredients to last four well blended ingredients but stir just until mixed. Fill well-greased muffin pans 2/3 full. Bake at 425° about 15 minutes or until golden brown. Serve with butter and honey.
Stir sugar, syrup and water until mixed. Boil to 250°, then add butter and peanuts. Cook and stir almost constantly to 290° to 300°. Remove from stove; work and pull until hard.
In a nonstick skillet, sprayed with cooking spray, brown steak on both sides, searing in juices.
Combine first 8 ingredients in a 1 1/2-quart casserole. Blend 1/4 cup cracker crumbs and 2 tablespoons butter; sprinkle over top. Bake in 350° oven for 45 minutes.
Grease	and flour two (9-inch) baking pans.	In large bowl with electric mixer at low speed, beat flour, sugar, mayonnaise, milk, egg, soda, cinnamon, salt, cloves and nutmeg, 2 minutes, scraping bowl often. (Batter will be thick.) Stir in apples with spoon, also raisins and nuts. Spoon batter in pans. Bake at 350° for 45 minutes or until tester in center comes out clean. Cool in pans 10 minutes. Remove; cool, fill and frost with 2 cups whipped cream.
Place chicken in a single layer, skin side up in a shallow roasting pan. Mix all remaining ingredients and pour over chicken. Bake at 350° for 1 hour or until done.
Follow directions on pie crust. Brown chicken; mix potato soup and milk, then put chicken and soup mix in pie crust, then add seasonings. Put top crust on. Bake at 375° for 40 minutes.
*I used a combo of Monterey Jack, Cheddar and Mozzarella.
Drain cherries and pineapple. Use juice and water to equal 3 cups. Bring to a boil. Add Jell-O. Pour into dish and add cherries and pineapple. Chill.
Combine soup, vinegar, sugar and oil. Pour over carrots, pepper and onion. Refrigerate at least 4 hours before serving.
Cook macaroni as directed on package. Drain. Grease a casserole dish with oleo. Place macaroni in dish, then add all other ingredients. Mix together well. Put a sprinkle of bread crumbs on top and dot with a few pieces of oleo. Bake for 30 minutes in a 350° oven.
Saute celery and onion in margarine. Pour over dried bread cubes. Add 2 eggs. Pour in broth. Sprinkle with poultry seasoning and salt. Stir well. When slightly cooled enough to handle, form into approximately 20 balls (size of small orange) or use 1/2-cup ice cream dipper. Bake at 375° for 1 hour.
Melt shortening in skillet, adding the 4 onions thinly sliced. Saute the onions over low heat. Add the beef, stirring lightly until brown. Add remaining ingredients and cook slowly on low temperature for 2 hours. Serve on hamburger buns.
Beat eggs until light. Add sugar and salt. Continue beating. Add dissolved yeast and milk, lemon rind, fruit, vanilla, butter and some flour. Knead on floured board, working in enough flour so dough is not sticky. Put in greased bowl. Cover with wet towel. Let rise in warm place until doubled in bulk. Punch down.
In blender container, combine all ingredients in order listed; blend until smooth. If desired, garnish with reserved strawberries. Refrigerate any leftovers. Mixture stays thick and creamy in the refrigerator.
Pour 1 cup warm water in large bowl. Add 2 packages yeast and heat 1 cup water to boiling. Add 1 cup Crisco, 3/4 cup sugar and 1 teaspoon salt. Add 2 eggs to yeast mixture, then add Crisco mixture. When cool, add 6 cups flour; stir well. Allow to rise in warm place for 2 hours. Pat down and put in fridge. Put in muffin tins to rise as needed. When you put rolls in muffin tins, let rise 1 hour, then bake at 375° until brown.
Combine syrup, sugar and cream in a saucepan and cook to soft ball form stage. Mix with the corn flakes, rice cereal, peanuts and coconut. Put in a buttered pan, cool and cut.
Preheat oven to 400°. In a large bowl combine eggs, sugar, pumpkin and vegetable oil. Beat until smooth, set aside. In a large bowl sift together flour, baking soda, baking powder, cinnamon and salt. Slowly add flour mixture to pumpkin mixture, stirring well. Fold in chocolate or butterscotch chips. Fill greased or paper-lined muffin cups with batter until three-fourths full. Bake 16 to 20 minutes or until centers of muffins bounce back when touched. Makes approximately 36 muffins. Can also be made as mini-muffins.
Soak together for 15 minutes the molasses, milk and All-Bran. Add the beaten egg. Sift flour, salt and soda; mix well. Bake 20 minutes at 400°.
Butter 9 x 13-inch baking dish. Put bread in the bottom. Sprinkle on cheese, then sausage and ham. Beat up eggs with milk (2 cups) and pour over bread mixture. Refrigerate overnight. Mix mushroom soup and 1/2 cup milk. Pour over just before baking. Bake at 325° to 350° for 1 1/2 hours. Serves 6 to 8.
Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring constantly. Remove from fire and stir in chocolate chips and Marshmallow Creme. Stir ingredients until mixture is creamy and smooth. Pour into buttered 9 x 9-inch pan. Allow to cool and cut as desired.
Mix shortening, sugar, eggs, spices and molasses. Add milk, soda and flour; mix well. Pour into pan. Let set. Melt oleo. Mix sugar, flour and cinnamon. Pour melted oleo over batter and sprinkle sugar mixture over oleo. Bake at 400° for 45 minutes to 1 hour.
Smash tomatoes by squeezing through fingers. Combine all ingredients, except shrimp, and simmer for 30 to 45 minutes. Add shrimp and simmer 20 minutes. Serve over cooked rice.
Mix apple and baking soda; let stand while mixing other ingredients. Cream butter and sugar; add eggs and vanilla. Sift flour, cinnamon, nutmeg and cloves together; add to butter mixture. Add apples, raisins and nuts. Pour into a greased, floured tube pan. Bake 1 hour at 350 degrees. Freezes well.
Mix well and add lemon jello, mixed with warm water. Bake 40 minutes in a 350° oven in a 9 x 13-inch pan (test to be sure done). Pierce with fork after removing from oven. Mix juice of lemons and confectioners sugar. Pour over cake. This makes a glaze.
Combine margarine and sugar; add eggs and salt. Alternate adding flour, cornmeal and milk. Lastly add soda dissolved in boiling water. Bake in 9 x 13-inch greased pan at 350° to 375° for 35 to 40 minutes.
Mix together well and pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes. Makes 2 pies.
Preheat oven to 350°. Put all ingredients in blender and mix well. Pour into pie shells and bake for 35 to 40 minutes or until the top of the pie has puffed up like a souffle. Center will still be shaky when pie is taken from oven. Do not overbake.
Mother made some delicious country style ribs. She seared the ribs in electric skillet until brown. Then added water and steamed for a good while. She added salt, pepper, barbecue sauce and a tad of brown sugar. Water, if needed, and simmer until very tender, like 2 hours.
Toast noodles, seeds and nuts in butter. Drain and set aside. Prepare bok choy. Cut into bite size pieces.
Dissolve gelatin in hot water; chill until it begins to set. Fold in peaches. Turn into a 3-quart mold or a dish. Chill until firm. In top of double boiler, combine peach juice, sugar, flour and egg. Cook until thickened, stirring constantly. Cool. Fold in cream cheese and whipped cream. Add nuts and marshmallows. Spread on gelatin; sprinkle cheese on top. Chill several hours before serving.
Put pretzels and butter in 9 x 13-inch pan and bake at 350° for 10 minutes, or until butter is melted. Remove from oven to cool. Blend cream cheese and sugar. Spread over cooled pretzels. Spread Cool Whip over cream cheese; let set up. Make box of Jell-O according to directions; let set up in refrigerator for 10 to 15 minutes. Pour over Cool Whip. Chill.
Melt chocolate over hot water. Place in small mixing bowl. Add sugar and water at the same time and beat until blended. Add egg yolks, one at a time; beat well. Add butter a little at a time. Beat after each additional until smooth. Add vanilla. Frosting for 2 layers.
Butter sides of heavy 3-quart saucepan. In it, combine brown sugar, granulated sugar, corn syrup and milk. Cook and stir over medium heat until sugars dissolve and mixture boils. Cook to soft-ball stage (234°), stirring occasionally. Cool 10 minutes. Add vanilla. Beat by hand 2 minutes. Add pecan halves; beat until mixture loses its gloss. Drop by tablespoon onto waxed paper-lined cookie sheet. If candy becomes too stiff to drop, add a tablespoon or so of hot water. Makes 16.
Beat together first 11 ingredients in large mixer bowl on low speed for 30 seconds, scraping bowl constantly. Beat at high for 3 minutes. Pour into 2 greased and floured 8 or 9-inch round layer pans. Bake at 350° for 30 minutes or until cakes test done. Cool in pans 10 minutes, then remove from pans and cool on wire racks. Place bottom layer on cake plate; spread Cream Filling evenly over layer. Add top layer; drizzle warm Creamy Chocolate Glaze over cake; sift powdered sugar lightly over it and press down lightly with spoon. (Before putting on the powdered sugar, place a fancy paper doily on top of layer.) Lift off doily gently so design will not be disturbed. Refrigerate any leftover cake. Makes 1 cake, 10 to 16 servings.
Preheat oven to 350°. Grease muffin pans or use paper liners. Sift and measure flour into large bowl. Measure all spices; add to flour. Measure remaining dry ingredient and add to flour. Stir dry ingredients. Add oil, applesauce and egg. Mix to blend. Fill muffin cups 2/3 full. Bake 20 minutes.
Flour meat and brown in small amount of shortening. Add onion and garlic. Let meat cook until almost done. Add the remaining ingredients. Simmer until thick. Stir often. Serve over rice or noodles.
Mix ingredients (in order listed). Pour into unbaked pie shell. Bake at 350° for 30 minutes.
For a Family of Four: Fry each pork chop until brown on both sides. Place in deep baking dish. Chop up the onion and spread in dish. Drain all but 1 cup of peas; spread in dish. Take last cup of peas; with the water and all, spread in dish. Pour the tomato soup over the top. Cook in oven until bubbling or chops are tender at 350°.
Place chicken in pan, side by side. Put 1 slice of cheese on each breast. Prepare sauce using soup and wine. Pour over chicken, then put Stove Top stuffing mix over the top. Bake at 350° for 45 minutes. Pour melted butter over the top and return to oven for an additional 15 minutes. Serve with rice. Recipe can be doubled.
Cook sugar and milk to a soft ball stage. Remove from heat and stir in the remaining ingredients. Beat until thick and spread into a 9-inch pan. Cool and cut.
Combine all ingredients except 1/2 can onions. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated. Top with remaining onions. Bake, uncovered, for 5 minutes or until onions are golden.
In a small pan, cook red pepper, onion and jalapenos until soft. Place chips on ovenproof platter with refried beans. Arrange vegetables, cheese and black olives. Bake in preheated oven at 350° for 5 to 7 minutes until cheese melts. Serve with sour cream and salsa, if desired.
About 30 minutes before serving, remove skin and bones from chicken breasts; cut breast meat into 1 1/2-inch chunks. In a cup, mix vinegar, brown sugar, cornstarch, soy sauce, water, salt and pepper. In a 12-inch skillet over medium heat in hot salad oil, cook onion until tender, stirring occasionally. Increase heat to medium-high; add chicken. Cook, stirring, until chicken loses pink color (5 minutes). To chicken in skillet, add frozen peas, pineapple chunks with juice and cornstarch mixture. Cook until mixture boils and thickens. Makes 4 servings.
Remove eyes and brains from head and split head in half. Wash and scrape head thoroughly, removing excess fat. Singe pig feet; wash and scrape. Singe, wash and clean ears with hot water.
Preheat oven to 350°. Mix together ground beef, eggs, bread crumbs, onion and pepper. (Work the mixture as little as possible, as overworked meat becomes quite tough.)
Combine ground beef, bread crumbs, onion, parsley, eggs and salt. Separately, stir mushroom soup until smooth. Blend in water. Put 1/4 cup of soup mixture into meat; mix well. Brown meatballs and pour in soup. Simmer for 30 minutes.
Cook and stir sausage until done; drain. Place sausage in greased 13 x 9-inch pan. Beat eggs and milk; mix in cheese. Pour mixture over sausage; sprinkle with croutons. Bake uncovered at 325° for about 1 hour (until clean knife inserted into center comes out clean). Let stand 5 minutes. Cut into squares and serve.
Crush pretzels; mix with butter and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Let cool. Beat cream cheese and sugar until thoroughly mixed. Fold in Cool Whip and spread over pretzels. Mix Jell-O and boiling water. Add frozen strawberries. Let set 10 minutes. Stir well and pour over cream cheese mixture. Chill until set.
Mix all ingredients, except 1/2 cup of the nuts. Roll cheese ball in 1/2 cup nuts.
In a 3 quart casserole, stir together jelly and mustard. Microwave on High for 1 to 2 minutes until mixture can be stirred smooth. Cut franks into 1-inch pieces and add to jelly mixture, stirring to coat each piece. Cover. Microwave on High 4 go 6 minutes (stirring after 2 minutes) until franks are hot.
Mix and store in airtight container. Use 2 to 3 teaspoons for each cup of boiling water.
Drain 1 1/2 cups beet juice into medium saucepan. Add packets of sugar substitute to beet juice; stir. Add 6 teaspoons cornstarch to 1/2 cup water and stir until dissolved, and all lumps are gone. Pour cornstarch mixture into beet juice. Cook on medium-high until beet mixture boils and gets thickened. Add cinnamon and stir until mixed thoroughly. Add drained beets and stir until heated through. Even kids like this one! Serves 6.
Drain pineapple, reserving 3 tablespoons of juice. Combine sugar and flour. Slowly stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well. Put into greased 1-quart casserole dish. Combine oleo and crumbs and sprinkle on top. Bake at 350° for 20 minutes - 30.
Mix all ingredients and beat 2 minutes. Spread batter in greased and floured 10-inch tube pan. Bake at 325° for 45 minutes. Cool 15 minutes before removing from pan.
Place fillets on foil. Put mayonnaise over fillets. Slice onion and put on top. Sprinkle with salt and pepper. Fold foil like a tent. Place on grill and cook for 20 minutes.
Boil together rhubarb, sugar and water for 10 minutes. Take off stove and add pineapple and jello. Pour into sterile jars and lids. Seal.
Brown meat and add onions and other seasonings near end of browning. Cut off heat and add sauce and lemon juice. Stir in flour. If mixture seems too dry, some meat stock or a little water may be added.
Bone cooked chicken and cut into bite size. Mix soup and sour cream- make 2 layers of chicken- divide soup-cream mixture over each layer. Coarsely crush crackers and toss in melted butter. Place on top of casserole and sprinkle almonds over cracker crumbs. Bake 30 minutes at 350 degrees in a 9 x 9 or 9 x 11 baking dish.
Combine thawed and drained broccoli and next 4 ingredients. Spoon into a lightly greased 2-quart shallow casserole; sprinkle with stuffing mix. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Put into a large bowl. Cook in microwave until cheese melts all the way, then form into balls.
Cream butter and sugar. Add eggs and beat. Dissolve soda in buttermilk and add with flour to the butter mixture. Fill muffin pans and bake at 400° for 20 to 25 minutes. Mix orange juice with brown sugar. Pour over muffins and remove from pans immediately.
Mix all ingredients in a large bowl with a fork. Spray glass baking pan with cooking spray. Cook at 325° for 1 hour.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape into 6 patties. Brown patties in skillet with oil. Drain patties. Blend remainder of soup with water. Cover and cook over low heat for 20 minutes, or until patties are cooked through. Serve with rice, mashed potatoes or egg noodles. Serves 6.
In each of four 6-ounce glasses, spoon 2 teaspoons of cranberry juice concentrate and fill to the rim with ginger ale. Stir, then drop cherry and orange slice into glass.
Drain vegetables well. Put in blender and mix salad oil, vinegar, water, sugar, salt and pepper to taste. Pour over vegetables and mix together. Place in refrigerator overnight before serving. Keeps well for 2 weeks.
Layer first four ingredients over crust in order listed. Make pattern on Cool Whip with chocolate syrup. Refrigerate. Makes 8 servings. Each serving counts as: 1/2 bread, 3/4 fruit, 1/4 milk, 1 fat, 58 optional calories.
Peel shrimp, reserving shells and heads. Cover and refrigerate shrimp until ready to use.
Melt 1/2 stick butter in a 9 x 13-inch pan. Mix sugar, flour and water; pour mixture over butter, then pour fruit in over mixture. Bake at 350° for 35 minutes.
Melt butter. Add flour and stir until blended. Add milk and cook over medium heat until it bubbles. Stir constantly until thick. Brown sausage and drain well. Add to white sauce. Mix and heat through.
Combine all ingredients; mix gently, but well. Place in bean pot casserole dish or slow cooker. Bake at 300°, uncovered, 5 to 6 hours. Cover last hour or heat on low in slow cooker overnight. Yields 10 to 12 servings.
Preheat oven to 350°. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg	whites	with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown.	Cool. Chill before serving. Refrigerate any leftovers.
Mix egg white with walnuts until well coated. Mix sugar, cinnamon and salt together in a bowl. Tumble walnuts in dry ingredients. Spread nuts out on a cookie sheet (ungreased). Bake for 30 minutes at 300°. Pry nuts off sheet and spread on newspaper until cool. Store in airtight container. This recipe fills 2 medium size nut dishes.
In a medium saucepan sprayed with no-stick spray, saute the mushrooms and onion in the wine over medium heat until tender. Stir in the broth and transfer mixture to a blender or food processor. Blend until smooth. Return mixture to the saucepan and set aside. In a small bowl, stir together 1/4 cup of the milk and the cornstarch until smooth. Stir the cornstarch mixture into the mushroom mixture, then stir in the remaining 3/4 cup milk. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir for 2 minutes more.
Roll each part of dough into a rectangle 12 x 10-inches. Spread each with half the butter. Mix sugar, nuts, raisins and cinnamon. Sprinkle half of mixture evenly on each rectangle. Roll up, beginning at wide end. Pinch edge of dough into roll to seal well. Stretch to make even and 12 inches long. Cut each roll into 12 (1-inch) slices. Line 10-inch tube pan with foil. Grease and arrange 8 slices of dough with cut sides against outer sides of pan. Arrange 8 slices with cut sides up on bottom of pan. Stagger a second layer on top slices in bottom of pan. Cover and let rise until double. Bake at 375° for 45 minutes. Glaze.
Preheat oven to 350°. Mix all ingredients in a large bowl. Turn into a 6 cup baking dish sprayed with nonstick cooking spray. Bake for 30 to 35 minutes until hot and bubbly. Serve very warm, straight from the baking dish. Refrigerate leftovers and serve reheated within a week or so.
Fry rice in oil until golden brown. Carefully add liquids and remaining ingredients. Stir well and cover. After it comes to boil; simmer for 20 minutes. Don't peak or stir until done.
In top of double boiler, mix rice, light cream, milk, sugar and salt. Cover and cook 1 to 1 1/2 hours, stirring occasionally. Lightly mix egg yolks with vanilla and slowly add to hot rice, stirring constantly. Cook a few minutes to thicken. Empty into bowl. Cover and refrigerate, stirring occasionally. Whip cream and add to cold rice. May be served with strawberry or other fruit sauce, if desired. Serves 6.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine all ingredients in large bowl; beat until smooth, using medium speed. Pour into prepared pan. Bake according to cake mix package directions. When cool, sprinkle with powdered sugar.
Prepare whatever you like in your omelet. Boil a half pan of water. Scramble only one egg. Put egg and all of your ingredients in your Ziploc Baggie. Hold Ziploc in the pan of boiling water until omelet is firm. Remove omelet from Baggie. Only use one egg because it wouldn't get done and Baggie will melt.
Mix rice and butter; let melt, then mix all of the above. Mix well; top with nutmeg. Bake at 350° for 40 minutes.
Cook carrots until just tender and cool. Mix soup, sugar, oil, vinegar, mustard, pepper and salt. Place carrots and soup mixture in large bowl. Add onions, bell pepper and mushrooms. You may add other vegetables such as celery, zucchini, if desired. Refrigerate at least 4 hours. It's better if left overnight. Will keep 2 weeks if refrigerated.
Mix all together. Pour into graham cracker crust. Chill. Makes 2 pies.
Slice yams into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in 1-quart casserole dish. Sprinkle top with pecans and brown sugar. Bake in moderate oven for 10 to 15 minutes. Serves 6 to 8.
Cook manicotti according to package directions. Rinse with cold water. Drain and set aside.
Cream butter and sugar. Beat in whole egg and 2 egg yolks. Sift flour, baking powder and salt together. Combine the two mixtures and blend thoroughly.
Mix the first 4 ingredients well. Add blackberry filling. Sift together dry ingredients and add to mixture. Fold in walnuts and raisins. Use three 9-inch pans. Bake at 350° for 30 minutes, or until done.
Mix oil, sugars and eggs. Then add zucchini, beat and add dry ingredients, nuts and raisins. Bake at 350° for 45 to 55 minutes in a greased and floured pan.
Brown meat; drain and set aside. Blend mayonnaise, milk, eggs and cornstarch. Stir in meat, cheese, onions, pepper and seasonings. Pour in unbaked frozen pie shell at 350° for 35 to 40 minutes or until brown on top. Can be baked and frozen.
In a mixing bowl, combine cake mix, gelatin, oil and milk. Mix until blended. Add eggs, one at at time beating well after each. Fold in the blackberries, coconut and pecans. Pour into 3 greased 9 inch round baking pans. Bake at 350° for 25 to 30 minutes or until cake tests done, cool in pans 10 minutes before removing to wire racks.