HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, graham crackers, peanut butter and confectioners sugar together. Press into 13 x 9-inch pan. Melt chocolate bits and Eagle Brand sweetened condensed milk together. Pour on top of graham cracker mixture. Chill overnight. Cut and serve.
Brown ground beef and drain. Melt Velveeta and add all other ingredients. Serve warm.
Mix milk and eggs together; pour over all ingredients except cereal. Sprinkle cereal on top. Bake at 350° for 45 minutes. Note: May be made day before and kept in refrigerator overnight. Great for large breakfast crowds. Give everyone coffee and by the time they are ready for cup 2, your breakfast is cooked. P.S. First one up slides this dish in the oven!
Dissolve jello in 2 cups boiling water. Add juice from berries and pineapple to get 2 cups. If not enough, add some water. Add strawberries, pineapple and bananas. Pour 1/2 in bowl and chill. Put sour cream or Cool Whip on top and add remaining mixture and chill.
In large casserole dish, place 1 slice of dried beef for each serving; on top, place chicken breast. Cross with strip of bacon. Bake 45 minutes at 350°.
The night before serving or at least 4 hours earlier, mix taco seasoning and sour cream. Place in refrigerator so flavors blend.
Cook and drain macaroni. Mix all ingredients together. Put in crock-pot that has been greased with shortening. Put sliced cheese on top and sprinkle with paprika. Cook 3 to 4 hours on low heat.
Saute bacon until crisp. Remove from pan. In bacon fat, saute onions, celery and garlic until translucent. Sprinkle flour and salt over vegetables. Stir. Slowly add stock. Stir until simmering. Add half and half, crab and bacon. Heat (do not boil) and serve.
Thaw potatoes. Combine all other ingredients. Top with cornflakes and bake for 45 minutes at 350°. May be frozen for later use but thaw before baking.
In large bowl cream sugar and shortening. Add eggs and vanilla; beat until fluffy. Add bananas. In small bowl, combine flour, baking soda, baking powder and salt. Add to banana mixture. Stir in nuts. Pour into a greased 9 x 5-inch loaf pan (for smaller loaves use 2 pans). Bake at 350° for 45 minutes. Cool in pan 10 minutes, then on rack. Cool thoroughly. Serve plain, with cream cheese or butter.
Melt cream cheese with tomato soup. Add gelatin; dissolve. Add the rest of the ingredients. Pour into a bowl or mold that has been sprayed with Pam. Chill until firm, approximately 2 hours. Serve with Waverly crackers.
In Dutch oven, brown chicken with margarine. Pour beer over top. Simmer, covered, 20 minutes. Turn chicken; simmer 10 minutes and turn to simmer remaining 10 minutes. Broth makes an excellent gravy.
Place berries in a large bowl. Sprinkle with sugar. Prepare biscuits. Combine flour, 1/3 c. sugar, baking powder, baking soda. Cut in butter. Stir in buttermilk, vanilla. Put dough onto well-floured surface. Knead gently 5 or 6 times. Pat to 3/4 inch thickness. Cut 3 inch rounds. Lightly brush milk over biscuits. Sprinkle with sugar. Split biscuits in half. Serve warm with berries and whipped cream.
Prepare pie shell. Preheat oven to 425°. Beat egg product lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell. Bake for 15 minutes at 425°. Reduce temperature to 350°. Bake for 40 to 50 minutes, or until knife inserted in center comes out clean. Cool on wire rack.
Prepare brownie mix as directed on package, spread in greased 13 x 9 inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture; cut through with knife several times for marble effect. Bake at 350 degrees for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.
In a heavy skillet, heat 3 tablespoons of the butter and olive oil until the fat is hot and saute the shrimp, stirring for 2 minutes. Add the Sambuca, garlic, parsley and basil (crumbled); cook the mixture for 1 minute, or until the shrimp are just cooked. Remove the skillet from the heat and let cool completely.
Heat oil and butter until butter melts. Add garlic; cook until golden. Stir in clams with liquid, oregano, pepper and parsley. Cook about 5 minutes. Pour over linguine.
Combine yellow cake mix with water according to package directions, adding 2 eggs and 1 stick melted butter (oleo). Pour into a 9 x 13-inch cake pan that has been buttered and floured. Combine powdered sugar, softened cream cheese and 2 eggs. Mix well and pour over cake batter in cake pan. Bake at 350° for 35 to 40 minutes.
Beat all ingredients for 4 minutes. Makes 2 loaf pans or Bundt pan. Bake at 350° for 50 to 60 minutes.
Heat a crock-pot on high and melt all the cheese. Add onion, tomato and green chilies. Add a few crushed red peppers, chili powder and salsa. Use milk to thin down. Turn crock-pot to low and watch so it doesn't get too thick. This recipe is great for parties. Makes about 2 1/2 quarts.
Mix together and let congeal slightly, then pour over the 2nd layer. Place in fridge until congealed completely.
Mix brownie mix using directions on box. Fill cupcake tins half full. Place Reese's peanut butter cup in the middle until it is even with top of brownie mix. Bake, using directions on box.
Preheat oven to 375°. Separate dough into 4 rectangles (firmly press perforations to seal). In a small bowl, combine cream cheese, onion and milk until well blended.	Spread about 2 tablespoons of mixture evenly over each rectangle.	Sprinkle each with bacon. Starting at longest side, roll up crescent rolls and pinch edges to seal. Place on ungreased cookie sheet and sprinkle with Parmesan cheese. Bake for 12 to 15 minutes or until golden brown. Cut into bite size pieces and serve.
Cream ingredients with hands; stir in Rice Krispies. Make into little balls and flatten with a fork. Bake at 325° for 12 to 15 minutes on lightly greased cookie sheet.
Stir together flour, oatmeal, cocoa and baking soda in bowl. Beat together butter, sugar and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Stir in flour mixture until well blended. Add chocolate pieces and walnuts. Drop on cookie sheet by teaspoonfuls. Bake at 350° for 10 to 12 minutes or until lightly brown.
Mix together and bake for 30 minutes at 350° in 13 x 9-inch pan sprayed with Pam. Be sure and cut before it cools!
Mix ingredients as listed. Roll into balls and bake at 350° (light brown). Roll in powdered sugar. Let cool and roll in powdered sugar again (store in tight container).
Cook broccoli according to the directions on package. Drain well. Lay the drained broccoli in bottom of a lightly greased 2-quart baking dish. Combine the soup, mayonnaise and lemon juice; spread this mixture on top of the broccoli. Place the chicken on top of the soup mixture and sprinkle with the cheese. Mix the bread crumbs and butter together and spread on top of the cheese. Bake, uncovered, at 350° for 30 minutes. Yield: 6 servings.
Mix altogether and store in glass containers. Use 1/3 cup mixture to 1 cup boiling water or milk. Delicious night drink.
Combine cream cheese, sugar and cocoa in a mixing bowl. Beat with mixer until creamy and smooth. Fold in whipped topping. Spread into Ready-Crust and sprinkle top with chopped nuts. Chill at least 1 hour before serving.
Mix all ingredients (except 1 cup of nuts). Roll into a ball and refrigerate until chilled; can be overnight or longer. Before serving, roll cheese ball into remaining chopped nuts. Serve with favorite crackers (Wheat Thins or Ritz are very good).
Mix. Bake in Bundt pan at 325° for 50 or so minutes. Insert toothpick to determine if cake has fully cooked. Turn out while hot.
Mix all ingredients well. Shape into whichever fruit you used. Roll in red, yellow, orange or green sugar. Put on waxed paper. Refrigerate for several hours. Insert green colored toothpicks and add green leaves with green tube frosting.
Blend all ingredients, except shrimp, together. Peel and clean the shrimp. Place shrimp on bottom of pan. Spread butter mixture over shrimp so all shrimp are covered. Bake at 400° for 25 minutes or until shrimp are white all the way through.
Add rice to a large pot of boiling water. Stir once. Boil for 12 minutes. Drain into a colander. Or cook rice per directions on package. Char pepper on grill or gas flame. Place in a brown bag and shake. Remove charred skin and seed; roughly chop.
Debone chicken and chop into small pieces. In large bowl, mix chicken, Ro-Tel and soups thoroughly. Place Doritos in bottom of buttered 9 x 13-inch casserole dish. Spread chicken mix on top of Doritos. Bake in 350° oven for 20 to 30 minutes. Top with shredded cheese.
In a bowl, combine the cheese and bread crumbs. Whisk the egg with 1 tablespoon water. Sprinkle chicken with salt and pepper to taste. Dust breasts with flour, shaking off the excess. Dip chicken in egg and then coat with cheese and bread crumb mixture.
Saute salt pork in large skillet. Place in a Dutch oven or stew pot with beef chunks, onion, garlic, bouillon, tomato, peppercorns, parsley and enough water to cover all. Cover; simmer for 2 hours. Add wine last half of cooking. The last 20 minutes of cooking, add potatoes, celery, carrots, salt and pepper.
Cut broccoli into small pieces. Combine with carrots, onions, raisins and mayonnaise. Blend yogurt, vinegar, sugar and pepper. Stir yogurt mixture into vegetable mix. Refrigerate at least an hour before serving.
Cook hamburger meat, drain. Mix meat with soups, milk and taco sauce. Layer the following in 8 x 12-inch Pyrex: large tortilla shells (soft), hamburger mixture, and grated cheese (Colby, Cheddar and/or Monterey Jack). Repeat until you have 3 layers. Bake at 350° for 30 minutes.
Cook pasta according to package directions. Cool with cold water. Drain. Chop all vegetables medium to small. Mix all together. Let set for 1 hour before serving.
Melt butter in saucepan and blend in flour. Add milk gradually, stirring constantly, until thickened. Add grated cheese and stir until cheese is melted. Pour all but 1/2 cup of the cheese sauce over the macaroni in a buttered baking dish. Top with remaining cheese sauce and sprinkle with crumbs. Bake at 375° for 15 minutes or until crumbs are browned. Serves 6.
Put first 9 ingredients in a large bowl and mix. Place batter into a 9 x 13-inch baking pan. Mix the next 5 ingredients together until smooth. Swirl this mixture around into the cake batter. Bake at 350° for 25 to 30 minutes. Don't overbake.
Brown meat; crumble. Add green pepper, onion, spices and tomato sauce. Simmer about 15 minutes over low heat. Cook noodles and drain. Spray 9 x 13-inch pan with Pam. Put noodles in bottom of pan. Pour meat sauce over noodles. Sprinkle cheeses over the top evenly. Arrange mushrooms over cheeses. Cover and bake at 350° for 35 minutes. Cool a little and cut into squares.
Boil sugar, syrup and water until mixture makes a firm (candied) ball; test in cold water. Beat egg whites until stiff. Pour hot syrup slowly over beaten whites and continue beating until mixture begins to turn glossy and thick. Add vanilla and nuts. Pour in a greased pan. Cut when cool. (Use a large bowl to beat egg whites.)
Take a half of cup of friendship; add one cup of thoughtfulness. Cream together with a pinch of powdered tenderness, very lightly beat in a bowl of loyalty with one cup of charity.
Combine beef, onion, mushrooms, bell pepper, bread and egg. Mix well. Add Italian spices to taste. Shape into balls. Heat canola oil over medium heat in frying pan. Add meatballs to heated oil and cook until browned. Pour spaghetti sauce over meatballs and simmer. Cook dry spaghetti according to package directions. Serve with hard rolls or French bread. Serves 5.
Put soda in the cup of pulp and let dissolve for 30 minutes. Meanwhile, cream together sugars and shortening. Sift together flour, cloves, salt, cinnamon and nutmeg. Add egg to creamed mixture. Beat well. Add pulp alternately with sifted ingredients, then add 1 cup nuts. Mix well and drop by rounded teaspoons onto ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix flour and seasonings; dredge chicken and brown in butter and onion. Add broth. Simmer 20 minutes. Add other ingredients. Simmer 10 to 15 minutes.
Mix together. Add dry bread crumbs, if needed, to thicken. Shape into patties and fry in pan coated with vegetable spray.
Preheat oven to 350°; stir together flour and sugars. Cut in margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup crumb mixture. Press remaining mixture into bottom of a greased 13 x 9-inch pan. Bake 15 minutes.
Mix 1 can of onions with all the other ingredients. Pour into greased 2-quart dish and sprinkle remaining onions on top. Bake at 350° for 30 minutes.
Beat lemonade concentrate in large bowl for 30 seconds. Gradually spoon in ice cream, blending well. Gently stir in whipped topping until smooth. Freeze until well mounded if necessary. Spoon into crust. Freeze at least 4 hours until firm. Let stand at room temperature or in refrigerator for 30 minutes or until pie can be easily cut. Garnish with strawberries. Makes 8 to 10 servings.
In a heavy pot, blend sugar, water and butter. Cook slowly, stirring constantly, until mixture boils. Add nuts, still stirring. Cook until mixture reaches firm ball stage (250°). Remove from heat; stir about 2 minutes and drop on wax paper (buttered) or in waxed muffin cups for uniform size.
Place layers of the vegetables in order given in crock pot. Season each layer with salt and pepper to taste. Mix soup with juice. Add hamburger to vegetables in crock pot and top with juice mixture.
Combine water and rice; let stand while mixing other ingredients. Cook broccoli according to package directions, but add instant onions and butter. Bring to a boil, then remove from heat. Add rice. Let stand 5 minutes. Add soup and Cheez Whiz. Mix well. Put in casserole and bake uncovered 1/2 hour at 360° or until mixture thickens.
Mix beef and pork together. Soak bread cubes in milk and egg mixture. Add rest of ingredients and add to meat. Mix well with hands until blended. Form into balls about size of walnuts. Brown meat balls in 2 tablespoons fat (or oil) on all sides. When all are browned, add beef broth (about 1 cup) and cook, covered, until done, about 20 to 30 minutes.
Combine first 4 ingredients in a blender and process until smooth. Cover and chill. Combine fruit in a medium bowl and toss gently. Spoon fruit mixture into individual serving dishes. Top each dish with 1 tablespoon chilled cheese mixture. Serve immediately. Serves approximately 6 to 8.
Cut up cabbage and sausage in bite-size pieces in large pot. Add enough water to steam. Salt to taste. Steam until cabbage is done.
Pour butter into a 9 x 13 baking dish. Mix other ingredients well and then pour in baking dish and stir in with the butter. Bake at 350° for 45 minutes.
Melt margarine and marshmallows in a big skillet. Mix with graham cracker crumbs. Add raisins, cherries, fruit, pecans and walnuts. Work all ingredients together with hands. Pack in pan and let chill overnight in pan; then turn out on dish.
Melt the chocolate over water. Add the butter and cream together. Beat egg yolks until light and creamy. Mix all together well.
Heat vinegar, salt, sugar, oil, mustard seed and celery seed. Pour over cabbage, onion and pepper. Mix well. Put in jar or airtight containers. Store in refrigerator for a long time.
Cut French bread into 3/4 inch slices. Line up flat on a large cookie sheet. Set aside. Combine mayonnaise, sour cream, and Parmesan. Gently stir in the artichoke hearts. Top each bread slice with a rounded tablespoon of mixture. Broil 3 to 5 minutes or until top is golden. Serve hot. (You may want to cut the slices in quarters before serving for more bite-sized pieces.)
Arrange a layer of peaches on bottom of greased baking dish. Place half of apples over peaches. Sprinkle with salt. Add remainder of peaches and apples and sprinkle again with salt. Spread brown sugar over top, then crumbs. Add water last. Cover baking dish first 30 minutes so crumbs don't brown too quickly. Bake at 350° for 45 minutes.
In a large mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth.
In a large kettle over medium-high heat, in hot salad oil, cook onions and garlic until onions are limp. Discard garlic. Add remaining ingredients. Reduce heat to low and simmer in a covered pot for 2 hours. Discard bay leaves. Freeze in one pint freezer containers. (Just add ground beef to make spaghetti sauce.)
Mix all ingredients except egg whites and sugar in a saucepan. Cook over medium heat, stirring constantly until it boils. Remove from heat. Place pan in ice water. Cool until mixture mounds slightly when dropped from spoon. Beat egg whites with 1/2 cup sugar into a meringue. Fold carefully into cooled pumpkin mixture and pour into ginger snap crust.
Place eggs in large saucepan; cover with cold water. Bring to boil over high heat. Remove from heat; cover. Let stand 15 minutes. Cool eggs under cold water and peel. Slice eggs in half lengthwise; remove yolks. Refrigerate 6 half yolks for another use. Arrange 18 of the egg yolk halves on serving platter. Place the remaining 6 egg white halves and 18 egg yolk halves in a large bowl. Using fork or pastry blender, mash eggs. Blend in remaining ingredients. Spoon or pipe mixture into 18 egg whites halves. Sprinkle with paprika and parsley. Refrigerate for up to 6 hours.
Mix ingredients well. Refrigerate until ready to use. Can make low-fat by using all low-fat ingredients.
Fry meat in large skillet until meat changes color. Pour off excess fat. Add onions, celery and green pepper. Stir and cook 1 minute or 2. Combine all other ingredients; mix well and simmer another 15 to 20 minutes.
Beat all together until light and fluffy. Put a vanilla wafer in bottom of each little baking paper cups. Pour cream cheese mixture into paper lined cups (1/2 full). Bake at 375° for 15 to 20 minutes. Top with about 1 tablespoon cherry pie filling when done. Chill. Yields 18 to 24 cakes.
Mix syrup and sugar to a rolling boil; remove from heat. Add jello; stir until dissolved. Pour over popcorn. Let set; shape into balls.
Melt chips and margarine on low heat until melted. Allow to cool slightly. Stir in nuts and marshmallows. Divide mixture into two parts. Shape into rolls on wax paper, and put nuts on top of one roll and coconut on one. Put in refrigerator for 24 hours. While in the refrigerator, take out every so often and shape the roll. Good and easy.
Brown meat in large skillet. Add onions, garlic and mushrooms. Saute until onions are golden brown. Put in crock-pot with next 4 ingredients. Stir, cover and cook 7 to 9 hours on slow (high, 3 hours). Mix sour cream with flour and stir in 1 hour before serving. Serve over hot buttered noodles.
Mix together grated apples, sugar, eggs and melted butter. Add milk and cinnamon and mix all together. Pour into unbaked pie shells. Bake at 350° until brown.
Mix sugar, flour and cocoa. Add 1 cup milk. Add egg yolks; mix well. Stir in 3 cups milk. Heat mixture until it thickens. Add vanilla and margarine. Beat egg whites with 2 tablespoons sugar until fluffy. Spread on pie in shells. Brown for 15 or 20 minutes at 350°.
Boil chicken until done. Save 2 cups of chicken broth. Debone chicken. Break into bite size pieces.
Mash avocados. Cut onion, tomatoes, cilantro and yellow chilies into small pieces. Mix with avocado. Add salt and pepper to taste.
Slice cucumbers and onions. Place in container. Mix sugar, vinegar, salt and celery seed. Pour over vegetables and place in refrigerator for 24 hours. Can be kept up to 1 week.
Heat milk, margarine, salt and sugar. Cool to lukewarm. Add egg and yeast. Add flour; mix well. Let rise in bowl until double, then make out and let rise again. Bake at 425-450° until brown.
Mix peanut butter and Marshmallow Creme together in a bowl. Spread between 2 Ritz crackers. Melt chocolate in microwave. Dip cookies in chocolate and place on wax paper.
Mix all ingredients together and place in casserole with tightly fitting lid or foil. Bake at 300° for 3 hours. Serve over buttered noodles.
In a skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender. Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles. In a large bowl, combine potatoes, carrots and parsley; pour the sauce over and stir gently to coat. Season to taste with additional salt. Spoon into a serving dish; garnish with crumbled bacon. Serve warm. Yields 14 to 16 servings. This salad is very good with any kind of meat. Also very good for potluck.
*I use about 1 1/2 cups of chocolate chips and no walnuts.
In mixing bowl, combine flour, sugar, baking powder and salt. Add the milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add eggs, the 1/2 cup milk and the vanilla; beat 2 minutes more. Bake at 350° for 30 to 40 minutes or until done when cake springs back when lightly pressed with finger tips at the center. Pour in large greased and floured pan or make 30 to 35 cupcakes.
Mix all ingredients together. Put in unbaked pie shell and bake for 1 hour at 325°.
Cut or shred cabbage fine. Combine remainder of ingredients and mix thoroughly. Add to cabbage.
Mix soup and sour cream, then spread over corn in a 9 x 13 dish. Sprinkle cheese over top. Mix melted margarine and cracker crumbs and sprinkle over top of casserole. Bake at 350° for 30 minutes or until brown and bubbly.
Saute onion and butter; add remaining ingredients. Cook uncovered 12 minutes. Sprinkle over potatoes, 2 tablespoons flour. Add remaining ingredients. Simmer on low heat 30 minutes.
Soak pork chops in salt water to remove blood (1 tablespoon salt to enough water to cover chops) for 15 minutes. Pour pineapple juice in pan or baking dish (large enough to lay chops flat). Place chops in juice (not covering chops). Place 1 tablespoon brown sugar on top of each chop (spread evenly on chop). Cover with foil; bake in a 350° oven for 1 1/2 hours. Remove foil; continue to bake meat, letting it brown for 30 more minutes.
Cream the sugar and butter. Add eggs, then puree. Sift dry ingredients. Add milk and dry ingredients alternately. Bake at 350° for 45 minutes.
Bring syrup, brown sugar and salt to boil for 5 minutes. Remove from heat; add soda. Pour over corn. Spread on cookie sheet; bake 1 hour at 200°. Serve hot or cold.
Mix cereals and nuts with melted chocolate. Place 1/2 the cereal mix into the powdered sugar and shake to coat and separate. Remove cereal and spread on cookie sheet to dry. Separate chunks to single layer. Continue with other half of cereal mix. (I use a disposable plastic glove to coat cereal).
Blend Crisco and sugars until smooth; add all little by little along with milk until all are blended. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Keep watch; some ovens vary. Even if cookies are soft when taken out they will get firm. (Soft cookies, less time.)
Brown the meat, chopped onion and spices together. Add chopped up potatoes. Cook until the potatoes are done. Mix flour and a little water and shake up; thicken the hash with this. Serve with crackers.
Mix ingredients together well. Divide mixture onto 12 hamburger buns. Top with a slice of cheese and bun top. Wrap in foil and bake at 350° for 20 minutes.
Cream butter and sugar. Add other ingredients. Knead well. Roll into small balls (walnut size). Bake at 350° for 12 to 15 minutes. While hot, roll in powdered sugar. After cool, roll second time.
Preheat oven to 350°. Measure first cup of flour into a bowl; cut in butter. Sprinkle with 2 tablespoons water and mix with fork. Roll into a ball and divide in half. Pat dough with hands into 2 long 12 x 3-inch strips. Strips should be 3 inches apart on ungreased baking sheet.
Pour into hot greased pan. Bake for 1 to 1 1/4 hours in 300° oven.