HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in pan the sugar, cocoa, milk and margarine. Put on medium heat and cook until it starts to boil. Remove from heat; cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoonfuls on wax paper. Serves 12 to 15.
Put all ingredients in a bowl and beat for 12 minutes until well combined. Pour into a tube pan and bake at 350° for 1 hour.
Peel potatoes; slice thinly. Wash and place in casserole dish. Peel and slice onion. Place onion in casserole dish. Mix soup, milk, cheese, margarine and salt; pour over potatoes. Bake at 350° for 45 minutes.
Place meat in single layer in casserole. Layer each vegetable on top of meat. Mix tomato sauce with one can water and sugar. Pour over meat and vegetables. Season with salt and pepper to taste. Seal casserole tightly. Place in 325° oven, bake for two hours. Do not uncover during baking time.
Place butter in pan in oven to melt. In shallow bowl or pie plate, combine crumbs, cheese, salt and pepper. In a separate bowl, blend together egg and milk. Dip pork chops in egg mixture and coat chops with crumb mixture. Place in baking dish. Bake 30 minutes. Carefully turn chops and bake again for an additional 30 minutes or until done in a 325° oven.
Blend all ingredients in blender well. Put in pie pan. Sprinkle with nutmeg. Bake 25 to 30 minutes at 400°.
Put all ingredients into hot skillet except eggs. Cook until done. Add eggs. Continue to stir until eggs are cooked. Serve and enjoy.
Mix browned ground meat with refried beans; spread in bottom of casserole dish. Layer guacamole then sour cream. Cover with cheese; top with jalapenos and sliced black olives. Broil in oven to melt cheese.
Combine flour, Bran Flakes, oats and baking powder in large bowl. Beat egg whites in small bowl until stiff peaks. Add apple juice, yogurt, bananas and raisins in flour mixture; stir to blend. Fold in egg whites and mix well. Spoon the batter into paper lined muffin tin. Bake at 400° for 20 minutes. One muffin = 178 calories.
Blend liquids and pour over sliced vegetables. Store in covered container and refrigerate. Keeps well.
Mix everything together and roll into tortillas. Cover with remaining mixture. Bake at 350° for 30 minutes. (Toothpicks can hold enchilada together while cooking.) Yields 12 servings.
Cook shrimp until tender; drain and cool; coarsely chop. Add peas to the orzo before cooking. When the orzo is tender, add the shrimp. Toss just to blend.
Mash carrots, diced cheese and olives. Combine all the ingredients. Salt and pepper to taste, and top with butter and extra cracker crumbs. Bake 1/2 hour at 350° until bubbly and slightly brown.
In pot, saute onions and green pepper in oil. Add hamburger; cook until browned, stirring occasionally. Drain fat. Stir in tomatoes, cut up, and tomato sauce, ketchup, chili powder, salt and pepper. Simmer, uncovered, 30 minutes, stirring occasionally. Stir in chili beans. Simmer 15 minutes longer.
Sift flour, salt, soda and powder. In large bowl, mix cherry filling, sugar, oil, eggs and milk. Add to dry ingredients and mix until blended. Add nuts. Bake at 350° for 60 to 70 minutes in 2 (9 x 5 x 3-inch) loaf pans.
Mix flour, baking soda, baking powder and cinnamon in a large bowl. Mix cereal, sugar and milk in another bowl; let stand for 5 minutes. Stir in egg and applesauce (add banana here if using it). Add to flour mixture, stir until just moistened. Spoon batter into muffin pan sprayed with Pam. Bake 15 to 20 minutes at 400°. Makes 12.
Pour boiling water over gelatin; stir until dissolved. Add vinegar, lemon juice and liquid artificial sweetener. Chill until liquid starts to congeal, then add chopped vegetables. Stir and pour into square pan. Chill until firm. Cut into squares. Place on lettuce leaf. Yield: 4 servings. Carbohydrate 5 g, protein 3 g, fat 0 g, calories 32. One serving = 1 vegetable exchange.
Mix together shortening and sugar. Add eggs and beat well. Sift dry ingredients together. Alternately add flour and bananas to mixture. Mix well. Fold in nuts, if desired. Bake in a well-greased and floured loaf pan at 350° for 45 to 50 minutes.
Mix milk, Cool Whip and lemonade together. Place in pie shells and allow to freeze before serving.
In a heavy saucepan, boil sugar, water and salt of soft ball stage. Pour over marshmallow cream.
Mix Kool-Aid, sugar and water, stirring well. Then add pineapple juice, frozen orange juice and ginger ale, stirring well. Put in refrigerator and chill.
Preheat oven to 400°. Line 9-inch pan with one crust.
Preheat oven to 400°. Spray light vegetable oil cooking spray over baking sheet to coat well. Put cornmeal, thyme and basil on a plate and mix well. Sprinkle fillets with garlic powder, lemon pepper and a generous amount of blackening seasoning. Coat thoroughly with cornmeal mixture and transfer to a prepared baking sheet. Dust each fillet with 1/8 teaspoon of paprika and spray lightly with cooking spray. Bake on the bottom shelf of oven for 20 minutes. Reduce heat to 350° and bake 5 minutes more, until crust is golden and fish flakes evenly. Makes 4 servings with 5.2 fat grams and 172 calories each.
Put berries in a pan; cover with water. Bring to a boil. Mash berries and strain through cheesecloth. Use 3 1/2 cups of juice to 1 package of Sure-Jell. Bring to rapid boil. Add 5 cups sugar and bring to boil. Cook 1 minute; stir constantly. Pour into jelly glasses and seal.
Cook potatoes in microwave until soft (approximately 10 minutes), rotating potatoes once while cooking. Allow to cool. Peel skin from potatoes. On stove top, mix butter, flour, salt and milk in saucepan. Heat until butter has melted, stirring constantly. Cut potatoes in cubes and add to white sauce. Simmer until slightly thickened.
Melt butter in casserole dish and stir in Doritos to make the crust. Mix soups together and pour on crust. Add chicken and tomatoes. Cover and bake at 350° for 20 to 25 minutes. Add grated Cheddar cheese and bake until cheese is melted.
Beat all ingredients well together. Bake in a greased and floured loaf pan at 350° for approximately 45 minutes.
Do not pare cucumbers; slice thin. Add onions, peppers and whole garlic. Add salt. Cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain thoroughly.
Position knife blade in food processor bowl; add all ingredients. Top with cover; pulse several times until coarsely blended. Cover and store in refrigerator until ready to serve.
Preheat oven to 350°. Mix salt, flour, soda, sugar, egg and pineapple all together. Pour into greased long cake pan. Sprinkle brown sugar, coconut and pecan mixture over the cake before baking. Bake for approximately 30 minutes at 350°.
Using a sharp knife, remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half of the diamonds. Brush top of ham with Dijon mustard and place ham in a roasting pan. Combine sugar, honey and cinnamon; heat over a low to medium temperature for about 2 minutes, until the mixture is pourable but not thin. Spread the mixture over the ham. Pour the apple juice into bottom of roasting pan and roast at 325° for 1 1/2 hours. Baste with the juices in the pan every half hour.
Melt 1 stick	butter or margarine, pour in Bundt pan. Then add 1/4 cup brown sugar, milk and walnuts (however many you want).
Sort, wash and soak the rice for 1 hour. Heat the butter in a heavy, large skillet. Add the cloves and cinnamon and, if desired, the caraway and turmeric. Keep the heat very low and fry these only for a minute or two. Then add the washed and drained rice, salt and raisins. Mix and fry gently for a few minutes, stirring all the time. Next add the hot water. Mix thoroughly and bring to a boil quickly. Turn the heat very low and cook either on the stovetop or better still in the oven at 350° for 30 minutes with the lid on.
Chop garlic and onion very fine. Saute in olive oil until soft. Add tomatoes, basil and rest of seasonings. Bring to a light boil. Reduce heat and simmer 30 minutes, stirring occasionally.
Cook chicken breasts with celery in broth. Remove from bone in medium chunks. Mix with almonds, celery, onion, lemon juice, mayonnaise, salt and pepper. Spread mix in large baking dish. Add a little broth if dry. Cover with cheese. Crush potato chips. Spread over cheese. Cook about 1/2 hour until cheese is melted at 350°.
In small bowl, beat eggs well with a fork; set aside. With an electric mixer, cream butter and sugar. Add eggs, one at a time. In a small bowl, mix sour cream and baking soda. Add to sugar and egg mixture. Beat well. Add bananas. Gradually add flour while still beating. Add vanilla and beat well. Pour into greased and floured 10-inch tube pan. Bake in 350° oven for 35 to 45 minutes.
Place tortillas on a flat surface. Spread each tortilla with 2 tablespoons peanut butter. Drizzle with 2 teaspoons honey. Arrange cheese slices over honey. Top with lettuce leaves. Roll up tightly jelly-roll style. Secure with a toothpick. Cut rolls crosswise in halves, then into 1-inch thick slices. Or, wrap uncut rolls in plastic wrap. Refrigerate up to 24 hours. Slice just before serving. Makes 4 portions.
Bring oil, vinegar, salt, dry mustard and celery seed to a hard boil. Pour over shredded cabbage, onion and pepper. Cool and refrigerate. Will keep for several days.
In a large bowl, melt chocolate squares in microwave for 15 seconds or until melted. Add Eagle Brand milk and peanut butter to melted chocolate and mix well.
Cook beans according to directions on package and drain. Cut bacon slices in 1/2-inch squares. Fry until crisp. Add bacon drippings and chili sauce to beans. Season to taste and simmer 5 minutes.
Steep 4 tea bags in 2 cups boiling water. Dissolve 2 cups sugar in 4 cups water on stove. Blend the two mixtures. Add vanilla, almond and lemon juice; set aside.
Cut cheese in cubes. Add remaining ingredients. Put in a baking dish and cover. Bake at 200° until cheese melts; stir only twice. Eat with fresh raw vegetables or bread sticks. A small crock-pot on low works well, also. This is yummy!
Cook first 5 ingredients in a saucepan over medium heat. Stir and mash dates while cooking. Remove from fire and add the cereal and pecans. Put hands in Baggies to protect from heat and roll a spoonful of mixture into a ball, then in coconut. Let set. Delicious! Even people who don't normally like dates seem to like these.
Mix powdered sugar with butter. Stir in vanilla and milk. Add cherries, food coloring and extract.
Mix all ingredients together. Take a loaf of rye bread and scoop out the center. Pour dip into the hollowed bread. Serve with raw vegetables of your choice.
Sift together dry ingredients. Beat in eggs, then add nuts, apples and vanilla. Spread and bake in buttered 8-inch pie pan at 350° for 35 minutes. Serve warm with whipped cream or ice cream.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inch or 3 loaf pans, 8.5 x 4.5 x 2.5-inches. Mix shortening and sugar in large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes. Cool slightly. Loosen sides of loaves from pans. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days or you can freeze it.
Mix all except the last 2 ingredients together. Place layer of the mixture in a greased baking dish; top with mushroom soup and sliced eggs. Continue until all ingredients have been used. Dot with butter. Bake at 350° for 20 to 30 minutes.
Have ingredients at room temperature. This is most important for eggs and margarine. Preheat oven to 325°. Grease Bundt pan. Put all ingredients into mixer at once and beat until smooth (about 10 minutes). Pour in pan and bake at 325° for about 1 hour or it tests done.
In a skillet, brown pork chops in oil on each side. In a large bowl, combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread into a greased 13 x 9 x 2-inch baking dish. Arrange chops on top; sprinkle with seasoned salt. Cover and bake at 350° for 40 to 45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Bake 5 to 10 minutes longer or until cheese is melted. Yield: 6 servings.
Cut steak in thin slices and brown. In a 2 qt. casserole put your pea pods, mushrooms, celery, onions and meat after browning. Take what you browned meat in and add brown gravy mix and water, cornstarch, soy sauce and ginger root. When thickened pour over vegetables and meat. Bake at 350 degrees for 50-60 minutes. Serve over noodles or rice.
Brown steak in 1 tablespoon shortening on both sides. Place in a shallow baking pan. Melt remaining 3 tablespoons shortening and add mushrooms, onions and green pepper. Cook 5 minutes or just until soft but not browned. Blend in chili sauce, tomato juice, wine, salt, pepper, garlic salt and Worcestershire sauce. Pour sauce over browned meat. Bake in hot oven, 425 degrees, for 10 minutes, then reduce heat to 350 degrees. Cover and continue cooking about 1 1/2 hours or until meat is tender. Makes 6 servings.
Combine flour, salt, soda, brown sugar, and oatmeal. Cut butter until particles are fine. Reserve 1 cup. Press remaining mixture in bottom of 8-inch square pan. Bake at 350° for 10 minutes. Combine caramel and cream in double boiler. Cook over hot water until melted. Blend in 2 Tbsp. flour and spread carefully over base. Sprinkle with chocolate chips, then top with reserved crumbs. Bake at 350° for 12-15 minutes or until delicately browned. Makes about 24 bars.
Drain pineapple and place in bottom of greased 9 x 13 cake pan. Make 2nd layer of pie filling. Sprinkle dry cake mix over pie filling. Melt butter and pour over cake mix. Mix coconut and pecans and sprinkle over butter. Bake at 350° for 1 hour. Cover lightly with foil.
While warming the milk, beat egg yolks and sugar until frothy. Add to hot milk and stir in crackers and coconut. Cook until thick. Remove from heat and add stiffly beaten egg whites and vanilla. Cool. Serves 8.
Put cherry pie filling in bottom of a 9 x 13-inch pan. Add pineapple. Pour dry cake mix on top. Pour on butter. Top with nuts and coconut. Bake at 350° for 1 hour. Cool. Garnish with Cool Whip.
Mix all ingredients (except chips). Place in a casserole dish and bake for 45 minutes. Top with crushed potato chips about 15 minutes before done.
Fry bacon until crisp; set aside. In same frypan brown beef after rolling in flour. Brown mushrooms, onion and green pepper. Parboil carrots 10 minutes. Add 1 tablespoon flour, 2 cups bouillon (undiluted) and chili sauce. Put all ingredients in casserole. Dice bacon; spread on top. Bake at 350° about 2 hours or until tender. Serve over rice or noodles.
Melt butter in a large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese and Eagle Brand milk. Beat until smooth. Fold in Cool Whip. Layer 1/4 of cream cheese mixture in each pie shell. Drizzle caramel topping on each pie. Sprinkle 1/4 of coconut mixture on top. Repeat layers with remaining ingredients, ending with coconut. Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Fry bacon until crisp; crumble and put aside. Into the skillet with the bacon drippings, put drained beans, vinegar and sugar. Stir, cover and simmer for 25 minutes. Turn occasionally. When ready to serve, top the drained beans with the crumbled bacon. Serves 2 to 3.
Place zucchini in water and boil until almost soft. Do not overcook. Saute onions in butter. Spray 9 x 13-inch pan with nonstick spray. Place a layer of zucchini in pan, then a thin layer of onions. Sprinkle with bread crumbs, Parmesan cheese, Mozzarella cheese and mushrooms. Cover with 1/2 of tomato sauce. Repeat all layers. Bake at 350°, uncovered, for 40 minutes.
In large frypan, brown meat in oil on both sides. Add mushrooms, onion, barbecue sauce, lemon or orange juice, soy sauce, lemon or orange peel, salt and thyme. Simmer, covered, 1 1/2 to 2 hours, until meat is tender.
Heat milk and margarine. While milk and margarine are heating, add vanilla and dry ingredients; mix well. Then add hot milk. Mix slowly. Bake in greased and floured pan or use Pam. Cool in pan 15 to 20 minutes before removing from pan. `Bake at 350° for 25 to 30 minutes for layers. For tube pan, bake at 325° for 35 to 40 minutes. Cake can be cut in half for a smaller cake. Reduce each item exactly in half.
Soak gelatin in cold water. Scald milk. Combine sugar and cornstarch. Beat egg yolks until light. Stir scalded milk into egg yolks. Using a whisk, slowly add sugar mixture. Cook in double boiler, stirring until mixture heavily coats spoon, approximately 20 minutes. Remove 1 cup custard and add melted chocolate. Add vanilla. Pour into pie crust.
Mix cream cheese, cottage cheese and taco seasoning together. Spread into 9 x 12-inch glass cake pan or on 2 large serving dishes. Top with chopped lettuce, onions, cheese, tomatoes, cauliflower, broccoli or carrots and olives (optional). Use taco chips to dip into and eat.
Combine everything except crushed chips. Put in a 3-quart casserole. Sprinkle with chips. Bake at 350° for 1 hour, covered.
Sift flour, baking powder, salt, granulated sugar and 2 tablespoons of cocoa. Add milk, shortening and vanilla. Mix only until smooth. Add pecans. Put in greased 8 x 8 x 2-inch pan.
Butter a baking dish. Fill with apples, water and cinnamon. Work together remaining ingredients until crumbly. Spread over apple mixture. Bake for about thirty minutes in 350° oven. Serve with cream.
Mix all ingredients except pecans. Chill. Roll into balls. Cover with pecans and pepper. Wrap in wax paper. Refrigerate. Serve on onion or Ritz crackers or use as a spread.
Preheat oven to 375°. Well grease muffin pan or small iron frying pan. Mix cornmeal, egg, oil and milk together in medium bowl. May need to add more milk. Add onion if you like. When mixed well, put in pan and bake until golden brown. Butter top and serve.
Boil together the squash and onions in water to cover. When tender mash by beating with mixer or blender or processor. Add all other ingredients. Top with more cheese and bake at 350° for 45 minutes in Pyrex dish.
Drain juice from oranges. Mix juice with dry jello and heat on stove and stir til dissolved. Bring to boil. Let cool. Stir pineapple into cooled jello mixture. Fold in Cool Whip, then fold in cottage cheese and oranges. Chill in refrigerator about 5 hours. Best to make the day before. (Can use green lime jello instead of orange.)
Boil potatoes; mash with electric mixer. Add cream cheese, sour cream, salt, pepper and grated onion. Beat at high speed until smooth and light. Spoon into a greased casserole. Dust with paprika and dot with butter. Bake at 350° for 30 minutes until golden and heated through.
Melt butter in casserole dish. Mix flour, sugar and milk. Pour over butter, add fruit. Bake at 350° about 1 hour.
Saute onion and pepper in butter until golden brown. Marinate the brisket in the 2 cups of sauces in a large pan in the refrigerator for 2 hours. Remove from refrigerator. Leave in same pan, just add sauteed vegetables on top and cover with foil. Bake for 4 hours in oven. Then place on covered grill for 2 hours. You can use charcoal, but natural wood coals work best.
Place zucchini and onion in 10 x 6 x 2-inch dish. Cover with plastic wrap, turning one edge back slightly to vent. Microwave at High 7 minutes; drain.
Mix butter and milk well; add powdered sugar a little at a time. Add coconut and pecans; mix well. Roll into balls about the size of walnuts. Chill for 45 minutes. Dip with toothpicks into chocolate that has been melted with paraffin. Cool.
In a heavy 3 or 4-quart saucepan, cook onion and celery in margarine about 5 minutes, stirring several times until softened. Add rice, asparagus and broth. Cover and simmer 8 to 10 minutes. Puree in batches in food processor or blender. Return to saucepan. Add milk and heat to boiling point. Season with nutmeg and pepper. Makes 6 cups.
Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate 3 hours. Heat oven to 375°. Shape dough into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake until set, but not hard, about 10 minutes. Cool slightly before removing from cookie sheet; cool completely.
Cook onion, green pepper and garlic slowly in butter until soft, stirring often. Add flour, salt and chili powder; stir until smooth. Add meat stock and tomatoes. Cook until thick and smooth. Strain, if desired. Can be used over rice, spaghetti, noodles or various meats.
Sift the flour and soda together. Cream the butter and sugar. Add eggs. Add milk and flour alternately. Last, add fruit, nuts and cinnamon. Drop from spoon on greased baking sheet. Bake at 300° for about 20 to 25 minutes. Makes about 120 cookies.
Mix honey, sugar and shortening until crumbly. Add egg and beat well. Mix flour, baking soda, salt and cinnamon. Stir into egg mixture. Mix in the rolled oats and raisins.
In saucepan, combine soup, water, chicken and corn. Over medium heat, heat through, stirring often. Makes 2 servings.
Brown ground beef and onion in skillet. Drain off excess grease. Add tomatoes, tomato sauce and seasonings. Cover and let ground beef mixture simmer for approximately 30 minutes. Prepare elbow macaroni per package instructions. Mix macaroni into ground beef mixture. Sprinkle with Parmesan cheese (optional) and serve.
Put the celery, pepper and onions in the bottom of a long casserole dish. Spread the rice over this, then the cream of chicken soup. Place chicken pieces on top of rice. Salt and pepper, if desired. Cover with foil and bake at 350° for 2 hours and 15 minutes. Makes 4 servings.
Mix sugar, cocoa, butter and milk together. Add oatmeal, vanilla and peanut butter. Stir until mixed well. Drop by teaspoonful on wax paper.
Combine all ingredients. Pour into 13 x 9-inch pan prepared with Pam. Bake at 350° for 60 to 75 minutes until knife comes out clean.
Combine ingredients. Cover tightly. Bake at 250° for 5 hours or may be cooked in slow cooker for 8 hours.
Mix together jello, water, blueberries, crushed pineapple and pecans. When congealed, add topping of cream cheese and sour cream by blending them well and putting on top of congealed jello. Chill.
Melt chocolate morsels in microwave (be careful not to overcook chocolate). Then add peanuts and chow mein noodles. Mix well so peanuts and noodles are covered and coated. Drop on wax paper and let them harden.
In a large skillet over low heat, saute almonds in butter until lightly brown, stirring constantly. Remove and set aside in another dish. In the same skillet, bring water and salt to a boil. Add broccoli. Cover and cook until crisp-tender. Drain well and put in a heated serving dish. Return almond butter mixture to skillet to heat. Pour over broccoli.
Blend Crisco, salt, vanilla and cocoa. Add brown sugar gradually and cream well. Add egg and mix thoroughly. Sift flour and soda together. Add flour to creamed mixture, alternately with milk, mixing well. Add nuts and blend. Drop from tablespoon on baking sheets greased with Crisco. Sprinkle with sugar. Bake in moderate oven (350°) for 10 to 15 minutes. Makes 2 1/2 dozen. Deliciously tender tasty cookies.
Dissolve gelatin in cold water. Heat soup and add to gelatin. Cool; add cream cheese and whip with electric mixer. Add remaining ingredients and mix again. Let set in 2-quart mold for several hours. Unmold; serve with crackers.
Beat eggs. Add sugar, corn syrup and salt; mix well. Stir in butter, vanilla and walnuts. Pour into 9-inch unbaked pie shell. Bake at 350° for 45 to 55 minutes or until silver knife comes out clean.
Combine all ingredients in large mixer bowl. Beat until moistened well. Fill muffin pans and bake about 25 minutes at 350°. Makes 12 muffins.
In small mixing bowl, beat cream cheese and sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. Refrigerate until ready to serve. Serve as dip with fruit and cookies. Yields 1 1/2 cups.