HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1 1/2 quart casserole dish, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to blend thoroughly). Put butter over top in center of dish. Microwave for 2 minutes or until milk feels warm on bottom of dish. If butter has not melted, it will when stirred. I sometimes add a heaping tablespoon of peanut butter after microwaving. Blend in nuts and pour in 8x4x3 dish. Chill 1 hour or 20 to 30 minutes in freezer. Makes 36 squares.
Mix in order. Pour into 2 greased and floured loaf pans. Bake at 325° for 55 minutes. Cool before slicing.
Thaw broccoli and place in a large mixing bowl with cream of mushroom soup and water. Stir in Cheez Whiz and rice. Add a dash of salt and pepper. Cut margarine into chunks and distribute these. Pour all into lightly oiled 2-quart casserole and bake for 30 minutes at 350°.
Bring water and vinegar to a boil. Put peppers and optional cauliflower in hot jars. Add remaining ingredients. Pour hot vinegar and water over peppers and seal jars.
Heat chips and condensed milk in saucepan over low heat, stirring until chocolate is melted. Remove from heat; blend in vanilla. Spread in buttered 8-inch saucepan. Chill until firm, at least 4 hours. Makes 36 pieces. Can be made in microwave.
Mix 1 batch of biscuit dough. Roll on floured board. Cut into 1-inch squares. Drop into mixture (listed ingredients). Cover and simmer for 20 minutes.
Heat sweet potatoes in saucepan until hot. Mash while hot and add sugar, butter, cinnamon, allspice and nutmeg. Mix. Beat in milk and eggs. Whip well. Turn into greased 3-quart casserole.
Dissolve jello with hot water; add sour cream, blending well. Then add pineapple, coconut, mandarin oranges and pecans. Refrigerate until congealed.
Melt butter or margarine in a heavy 3-quart saucepan. Add brown sugar and salt, stirring until thoroughly mixed. Blend in corn syrup. Add sweetened condensed milk gradually, stirring constantly. Cook and stir, over medium heat, until candy reaches firm ball stage (245°), 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour into 9 x 9 x 2-inch baking dish. Cool thoroughly. Cut into small squares. Wrap each piece individually.
Mix pulp, sugar, cinnamon, soda, eggs, baking powder and butter. Add milk and flour alternately to the mixture. Mix well. Bake at 375° for 30 minutes. When pudding is done, pour the following sauce over while still warm. Nuts may be added to sauce, if desired.
Brown meat and onion; drain. Add seasoning and cheese. Cool 5 minutes. Stir in sauce. Stuff cooked and drained jumbo shells.
Pour pie filling into a 9-inch pie plate. With pastry blender cut butter into flour, brown sugar and cinnamon; sprinkle over pie filling. Bake 15 minutes at 450°. Reduce heat to 375° and bake 10 minutes. Serve cold with ice cream (very good, not too sweet).
Place chicken pieces in Dutch oven. Salt and pepper to taste. Sprinkle rice on top of chicken. Pour soups over rice and chicken. Add stick of margarine. Bake 1 1/2 hours or until chicken is tender at 350°.
Cook noodles until tender. In 1 1/2-quart boiling water to which 1 1/2 teaspoons salt has been added, lightly brown the onion in margarine or butter. Add ground beef and cook slowly until brown, about 10 minutes. Blend in flour. Add cooked noodles. Add Veg-All, including the liquid, tomatoes, salt and pepper. Pour into greased baking dish and bake for 20 to 30 minutes at 350°. Serves 6.
Sift powdered sugar and cocoa together into mixing bowl. Melt margarine and Velveeta (over medium heat) in saucepan until smooth (stir continuously). Add margarine and Velveeta to powdered sugar and cocoa mixture. Add vanilla. Add nuts (if desired). Mix well. Spread into buttered 9 x 13-inch pan and chill.
Cook peas until almost done. Add salt. Brown ground beef. Add to peas along with onion, pepper and chili powder. Cook until tender. Add okra and finish cooking. Serve over rice.
In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla and almond extract. Combine the flour, cream of tarter, baking soda, salt and nutmeg; gradually add to creamed mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes or until light brown. Cool on wire racks.
Allow cheese and sausage to warm to room temperature. Mix all ingredients in a large mixing bowl. Shape into small balls, slightly larger than bite size. Bake at 375° until browned. Use cookie sheet with raised edges so fat doesn't run off!
Put roast in large baking pan. Pour soup over. Cut up in fourths. Place vegetables after cleaning and cutting up. Bake at 375° for 3 hours or until tender. Salt and pepper to taste.
Combine pineapple, yogurt, pudding mix, and coconut. Mix well. Stir in Cool Whip. Blend well. Spoon into baked pie crust. If desired, top with additional Cool Whip. Refrigerate.
Blend eggs, oil, sugar, vanilla and cinnamon. Add flour and mix well. Stir in nuts and apples. Mix well and pour into 9 x 13-inch pan. Bake for 1 hour at 325°.
Cut cauliflower and broccoli into small pieces. Slice mushrooms. Mix sugar and vinegar separately. Mix all ingredients together and chill at least 4 hours.
Combine hamburger, spaghetti sauce and water. In another bowl, combine cottage cheese, eggs and pepper. Spoon 1 cup meat mixture in 9 x 13-inch glass pan. Alternate layers of noodles, egg mixture, Mozzarella cheese, sauce, noodles, egg mixture, sauce and Mozzarella cheese. Top with Parmesan cheese. Heat, covered, 8 minutes on High. Continue cooking at 50% power for 30 to 32 minutes. (Turn halfway through.) Let stand, covered, for 15 minutes.
Mix lightly. Bake at 350° for 1 1/2 hours.
Brown beef with onion, drain. Add soups and V-8 juice and bring to boil. Add vegetables and cook for 2 hours or longer. If using slow cooker, cook on low for 8-10 hours. Makes about 3 1/2- 4 quarts.
Drain sauerkraut well and combine with bell pepper and onion. Stuff duck with mixture. Wrap duck in foil and place, breast side down, in baking dish or pan. (This keeps meat from being dry.) Bake in a 350° oven for 3 hours. Yields 6 servings.
Beat eggs slightly; add sugar, salt and other ingredients except rice. Strain scalded milk and pour all ingredients in buttered casserole, then add the rice and stir. Place the casserole in a water bath and bake it at 350° for 45 minutes.
Mix apples, pecans and sugar. Let stand 1 hour. Add flour, nutmeg, cinnamon, salt and soda. Mix well and add to apple mixture. Stir vegetable oil, vanilla and beaten eggs. Stir in drained cherries. Bake in preheated oven at 350° for 1 1/2 hours or until done.
Boil sugar, milk and margarine to soft ball stage, stirring constantly, about 30 minutes. Test by dropping into cold water. Drops will form in water, but will be soft and will not hold shape when taken out. If using candy thermometer, cook to soft ball marking.
Cook rice and broccoli as directed on package. Drain well. Mix all ingredients in a greased casserole dish. Bake at 350° for 45 minutes. Spread Cheez Whiz on top while hot.
Combine sugar, milk and butter and bring to a boil over medium heat. Cook for 5 minutes. Remove from heat and add peanut butter and marshmallow. Stir until well blended. Pour into buttered pan.
Drain and chop fruit. Dissolve gelatin in boiling water. Add lemonade and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruits. Pour into 9 x 5-inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. Makes 12 servings.
Arrange 1/2 of apples in bottom of 9-inch unbaked pie shell. Mix sugar and flour; spread 1/2 over apples. Pour in remainder of apples and spread remainder of flour-sugar mixture. Sprinkle with cinnamon. Pat with butter and dash of nutmeg. Pour milk, mixed with beaten egg and vanilla, over entire mixture. Bake in a 375° oven for about 50 minutes.
Mix ingredients in saucepan and simmer about 5 minutes. Pour into pie shell. Top with Streusel Crunch Topping.
Allow cheese to reach room temperature. Combine in a mixer bowl and beat until well blended. Add Worcestershire sauce, cayenne pepper, salt, onion powder and garlic powder. Add 1/2 cup the chopped pecans. Chill; shape into a ball and roll ball into remaining pecans. Chill thoroughly.
Mix dry pudding mix, Cool Whip and pineapple together. Add marshmallows and nuts, mixing well. Refrigerate at least 1 hour before serving.
Mix the first 5 ingredients. Add the remaining ingredients. Mix. Put half of mixture into a greased angel food cake tin, then sprinkle nut mixture on top of mix. Add the rest of the mix. Bake at 350° for 1 hour.
Preheat oven to 350°. Make brownies according to mix. Bake brownies. Let cool. Meanwhile prepare mousse according to directions. Break candy bars into small pieces in food processor. Break up brownies into small pieces and place half in bottom of large glass bowl or trifle dish. Cover with half of mousse, then half of candy and then half of Cool Whip. Repeat layers with the remaining ingredients. Serves up to 24.
In large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In large bowl, beat together remaining ingredients except pecans. Add mixture to dry ingredients with pecans; stir just to blend. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes until toothpick inserted in center comes out clean.
Cook cauliflower and discard broth. Make a roux with the butter and flour, then add to roux 1 pint milk and bay leaf and simmer 10 to 15 minutes, stirring occasionally. Remove bay leaf and blend cooked mixture, half of cauliflower, 1 pint cream or milk, salt and vegetable cubes until liquified. Reheat and add the remainder of the cauliflower (finely chopped). (Half the cauliflower is blended, half is chopped for texture.) Garnish with cheese. Serves 4.
In large mixing bowl, beat eggs; gradually add sugar. Beat until creamy; add oil and blend well. Sift flour, salt, soda and baking powder together. Gradually add to first mixture, beating well. Fold in apples. Pour into greased, floured tube pan. Bake at 350° for 55 minutes. Do not open door while baking. Good with or without icing.
Melt peanut butter, margarine and chocolate chips over low heat in a saucepan. Pour over cereal. Mix together. Add powdered sugar to mixture and continue mixing evenly.
Melt Milky Way bars in saucepan with butter or margarine and pecans, then cool. Cream shortening and sugar together. Add eggs and beat well. Blend in cooled mixture. Alternately add dry ingredients and liquid. Bake in 4 greased and floured layer cake pans for 25 to 30 minutes at 350°. When layers are cool, put together with icing.
Mix sugar and mayonnaise, then add hot water. Add dry ingredients, all at once. Pour in greased and floured (9 x 13-inch) pan and bake at 350° until toothpick comes out clean.
Line a 9 x 13-inch pan with crackers. Boil all other ingredients, except chocolate chips and peanut butter, for 5 minutes. Pour over crackers. Top with another layer of crackers. Melt chocolate chips and peanut butter and pour over crackers. Refrigerate until set.
Cream together butter and sugar. Add chips and flour. Add vanilla and mix well. Mix in pecans and form into balls. Bake at 350° for 12 to 14 minutes. Bake on greased cookie sheet.
Cook spinach according to package directions. Drain well, reserving 1/2 cup cooking liquid. Cook onion in butter in large skillet until tender, about 4 minutes, stirring occasionally. Add flour and cook and stir until bubbly. Gradually add reserved spinach liquid and milk. Cook and stir until thickened. Stir in cheese. Cook and stir until cheese melts. Stir in Pace picante sauce, drained spinach and Worcestershire sauce. Mix well.
Combine softened margarine, sugar and syrup. Add chocolate chips, nuts and stir in beaten eggs. Pour into pie shells and bake at 325° for 40 minutes.
Set aside butter, eggs and cheese in separate bowls at room temperature. Mix cooked meats and cream; heat to simmer and keep warm. Cook spaghetti; drain. Put in heated serving bowl. Stir in butter, parsley, pepper and cheese. Stir in meat and cream mixture. Stir in eggs. Season with salt and pepper as needed. Serve with extra cheese. Serves 4.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shell. Bake in oven at 375° for 40 to 45 minutes. Cool. Makes one (9-inch) pie.
Beat eggs. Add remaining ingredients. Mix to form a soft dough-like biscotti. Grease a tube or bundt pan. Spoon mixture and bake at 325° for 1 hour.
Cream shortening; gradually add sugar, beating well. Add eggs. Mix. Add bananas; mix until smooth. Add rest of dry ingredients, stirring until moist. Stir in pecans. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove from pan to wire rack to finish cooling.
Cook good size pork roast in Dutch oven until it falls off bones. Cool in broth. Take meat out and chop to bite size; remove fat. Add to pot tomato puree, chopped onions and bell peppers. Add Louisiana hot sauce to taste and cook down. Don't cook too dry; it is supposed to be juicy. Add vinegar to taste. When at the right consistency, serve on buns with a fork.
Combine Velveeta cheese and cream cheese in mixing bowl. Beat at low speed until smooth. Shape into ball and roll in chopped walnuts. Chill in refrigerator until firm. You may shape into "Yule log" for the holidays. Serve with crackers. Yields 8 to 12 servings.
Cream together margarine and sugar. Add and beat in egg yolk, flour and vanilla. Form in balls the size of walnuts. Roll in slightly beaten egg white and then roll in chopped nuts. Place on cookie sheet and indent in middle with thumb. Bake 8 minutes at 350°. Remove and press again with thumb. Bake 10 more minutes. While still warm, fill center with jelly or jam.
Prepare cake mix according to directions, pour 1/2 of batter into greased and floured 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
In a bowl whisk together zest, lemon juice and honey until combined well. Whisk in buttermilk, yogurt, oil, vanilla and a pinch of salt. Makes about 3/4 cup.
Make a jam sandwich, then beat egg and milk to color. Melt some margarine in an iron skillet. Dip sandwich in egg mixture, coating both sides, then fry in butter. May eat with syrup on top like French toast.
Beat together oil, sugar and eggs. Add flour, salt, vanilla, cinnamon, nutmeg, nuts and apples. Batter will be very thick. Spoon into greased tube pan. Bake at 325° for 1 to 1 1/2 hours. Glaze, if desired.
Heat oven to 375°. Mix baking mix and water; press into 12 x 8-inch baking dish. Bake 10 minutes. Brown meat with green pepper and onion; drain. Stir in tomato sauce and seasonings. Spoon over meat mixture. Top with paprika, if desired. Bake 25 minutes. Let stand 10 minutes; cut into squares.
Let juice and strawberries partially thaw. Pour eggnog into punch bowl. Pour juice from can into punch bowl. Beat with mixer. Stir in strawberries. Serve.
Brown onion and beef in skillet, drain well. Mix cream cheese with soup. Mix all ingredients except biscuits in casserole. Bake, covered, at 350° for 1 hour. Put biscuits on top. Bake at 400° for 20 minutes or until brown, uncovered.
Place 1 quart fresh strawberries in cooled pie shell. Crush remaining berries in saucepan. Add sugar, cornstarch and water, blending well. Cook over medium heat, stirring constantly until thickens and boils. Boil 2 minutes. Add butter; stir until blended. Strain mixture and cool. Pour cooled glaze over berries in pie shell. Chill about 3 hours. Serve with Cool Whip.
Slice steak into 1 x 2 1/2-inch strips. Season with salt, pepper and garlic salt. Blend together egg and milk. Dredge strips and cover completely with flour. Fry in hot oil.
Mix all ingredients. Store in covered container up to 1 month. When ready to serve, pour mixture into ice cream cones.
Cream shortening and sugars; add other ingredients and add flour. Drop cookies by teaspoon on greased cookie sheet. Press cookies flat with floured fork. Bake at 350° for 10 to 12 minutes.
Mix soups, milk, onion and salsa. Butter flat pan (cake size) and layer tortilla chips, then 1/2 the chicken, then soup mixture, then cheeses. Repeat layers and top with cheeses. Bake at 325° for 1 hour.
Cream shortening. Add sugar and mix well. Add egg slightly beaten. Add flour, salt and baking powder sifted. Add milk. Mix thoroughly. Add raisins. Sprinkle with cinnamon and sugar. Bake in moderate oven (350°).
Saute onion and celery in oil; add soup, mayonnaise and sour cream. Add chicken and rice. Mix well. Pour in 9 x 13 inch greased baking dish. Cover with crushed cornflakes, about 1-1/2 cup. Drizzle with 1 stick melted butter. Bake at 350° for 30 minutes.
Blend in blender until well blended. Serve with fresh vegetables (celery, carrot sticks, cauliflower).
Melt morsels and peanut butter in a double boiler. Add Chinese noodles. Dip on wax paper to cool. Delicious!
Heat oven to 375°. Peel potatoes and slice thin. Toss with flour. Alternate layers of potatoes and mushrooms in well buttered baking dish, sprinkling each layer with seasonings. Pour in broth mixed with wine. Cover and bake 45 minutes. Uncover. Sprinkle with cheese and continue baking another 30 minutes. Serves 6.
Put ingredients (except grease) in a bowl and stir, then add grease. Put it in the black pan. Put it in stove, hot hot hot (100°) for 90 minutes. Take it out of stove. Cut it with knife. Put aluminum foil over it. Set it on counter. When everything else is done we eat it.
Prepare pudding mix with milk as directed on package for pudding. Place plastic wrap over surface and chill for about 3 hours. Divide whipped topping among 6 dessert glasses (about 1/3 cup in each).
Peel and core pears. Place in microwave-safe container. Pour small amount of orange juice over each pear and sprinkle with cinnamon. Wait until you are ready for dessert, then microwave until soft and serve with vanilla yogurt (optional) in individual dishes. If you are not on a diet, serve with ice cream.
Combine ingredients as listed; pour into unbaked pie shell. Bake about 1 hour at 350°.
Brown chicken in butter. Place in dish and add remaining ingredients. Cover and bake 1 1/2 hours at 350°.
Dissolve sugar, Karo, salt and water in medium cast-iron skillet, stirring until mixture begins to boil. Turn heat down and stir occasionally. Cook about 6 to 8 minutes. Add peanuts, stirring occasionally. Cook until syrup begins to brown and peanuts are parched. Add oleo and vanilla. Stir and cook 1 minute. Add soda. Stir fast and pour onto buttered foil.
Pop about 2 1/2 or 3 quarts unsalted popcorn; mix with wooden spoon until completely coated. Makes about 2 dozen balls.
Combine all ingredients, except biscuits. Separate each biscuit into 3 pieces. Make them look like little pizza crust. Top with mixture. Bake at 425° for 10 minutes. Makes 90.
Dissolve gelatin and sugar in boiling water. Add cold water. Pour in paper cups or molds (at least 8). Insert wooden spoons of popsicle sticks.
Combine all vegetables in a large glass bowl. Set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper. Bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Makes 6 to 8 servings.
Dissolve yeast in warm water. Add sugar, oil and flour; mix well. Grease muffin pan and fill half full with batter. Bake at 400° for 20 minutes.
Prepare one envelope soup mix as directed on package. Add pork chops, carrots and potatoes. Cook until vegetables are semi-tender. Pour into ungreased casserole dish. Prepare Bisquick as directed on package for dumplings. Drop into hot casserole.
Vary the amount of flour, depending upon whether you like a thick or thin batter. Some add a little sugar to make the cakes browner.
In large salad bowl, add macaroni and vinegar. Let stand while preparing other ingredients. Add oil and remaining ingredients. Mix well. Cover and refrigerate.
Heat oven to 400°. Mix butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape into 1-inch balls and place on ungreased cookie sheets. Bake for 10 to 12 minutes. While warm, roll in powdered sugar.
Crumble yeast; add 1/2 cup of warm water. Wait 1 minute; then add salt, sugar, eggs, Crisco and cup of warm water. Beat 2 minutes; add flour and mix well. Refrigerate overnight; then make out, let rise and bake at 450°.
Mix condensed milk and lemon juice, beat well. Add Cool Whip. Fold in mandarin orange slices and nuts. Pour into pie crusts and chill.
Saute onion in margarine. Mix and heat milk, soup, and cheese. Mix all ingredients together and bake at 350° for 25 minutes. May top with onions. Bake another 10 minutes.
Bring the first 4 ingredients to a boil. Reduce heat; cook over low heat for 20 minutes. Add the carrots, potatoes and broccoli. Bring to a boil. Reduce heat and simmer for 30 minutes, covered. Add the cream of chicken soup, water and Velveeta cheese. Heat just until cheese melts.
Cream together oleo, Crisco and sugar. Add egg yolks (one at a time), buttermilk, soda and flour. Add egg whites, coconut and nuts. Bake in three layers at 350° until done.
Save the juice from canned fruit, especially peaches. Use it as a marinade and to baste the meat while cooking.
Separate dough into 10 biscuits. Flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup. Set Aside. In a skillet, brown ground beef. Drain. In a small bowl, mix ketchup, brown sugar, vinegar, and chili powder. Stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit lined muffin cups. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serve.
Preheat oven to 350°. In 9 x 13-inch pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine; pour sweetened milk evenly over crumbs. Top with remaining ingredients; press down lightly. Bake 25 to 30 minutes, until lightly browned. Cool; cut into squares.
Mix all. Place in a "Pam'd" Corning bowl. Bake at 350° for 15 minutes with a cover. Take off cover and continue baking for 5 minutes. Serve on Triscuits.
Toast pecans on a cookie sheet on middle rack of oven at 350° for 8 minutes. Mix all other ingredients except pecans. Bring to a boil and cook to soft ball stage. Stir constantly being careful not to burn. Remove from heat and add pecans; stir enough to coat with syrup. Separate on waxed paper. Cool. Store in airtight container.
Combine lettuce, vegetables and tuna in a bowl; mix well. Chill. Add chips and enough mayonnaise to moisten just before serving; mix well.	Yields 6 servings.
Cook rice; cover and chill. Combine orange juice, bottled dressing, honey and orange peel. Stir into rice. Cover and chill. Drain spinach; chop celery and toast almonds. Add along with oranges just before serving. Serves 6 to 8.
Cream sugars and oleo. Add eggs. Mix in flour, oatmeal and baking powder. Add peanuts last, mixing by hand. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 8 minutes.
Scramble hamburger in a skillet size baking dish. Pour can of cream of chicken soup over meat. Put Tater Tots on top. Bake 1 hour at 350°.
Put oil in iron skillet and brown seasoned pork chops. Drain oil and return chops to skillet. Add raw or cooked rice on top of pork chops. Chop bell pepper and onion on the rice. Pour can of tomatoes on top. Put a lid on the skillet and simmer until chops are fork-tender. Serve hot and enjoy.
Stew chicken with onion. Let cool. Remove from bones and cut up. Cook noodles and spaghetti in broth. Make gravy of margarine, flour and broth. Add mushroom soup, mushrooms and pimentos. Cut up cheese on top. Bake 1 hour at 350° in a greased dish. (You may also add 1 cup cooked rice and bread crumbs on top, if desired.)
Add salt to water and bring to a boil. Add macaroni. Boil until tender, 10-14 minutes. Drain. Add butter. Mix to season and prevent macaroni from sticking together. Add mayonnaise, vinegar, chopped eggs, onion, and pepper. Let set 2 hours or overnight.
Cream butter and sugar very well until light and fluffy. Add 1 egg at a time and beat well between each egg addition. Add a little flour at a time; add vanilla, juice and rind after first cup of flour. Always beat well. Pour into ungreased Bundt pan or 2 loaf pans. Bake at 325° for 1 hour and 15 minutes.