HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat honey, peanut butter and brown sugar over low heat until sugar dissolves. Mix in Wheaties and fruit bits; stir until coated. Press into a 9 x 13-inch pan. Allow to cool and cut into squares. Makes about 30 pieces.
Preheat oven to 350°. Spray a 10-inch pie pan with nonstick spray. Put ingredients into blender. Pour into pan. Makes its own crust. Bake 40 to 45 minutes.
Mix all ingredients by hand and bake at 350° until a toothpick comes out clean.
Mix all together and form into balls. Deep fry and drain. (Good served with White Sauce).
Mix buttermilk and soda. Set aside. Mix sugar and buttermilk with soda, butter, salt and corn syrup together in a 2 to 4-quart pan. Cook until it forms a rather hard ball when dropped in water, approximately 17 minutes from the time it begins to boil. Add vanilla, then pecans. Stir a short time. Cool pan in sink filled partly with cold water. Drop onto waxed paper with a spoon.
Preheat oven to 350°. Cut biscuits in half and flatten out. Add little smokies and roll up biscuits. Place on cookie sheet and bake until biscuits are lightly browned.
Butter sides and bottom of 9 x 13-inch pan. Line with graham crackers (not crushed). Beat pudding and milk together as directed on the box. Blend in Cool Whip. Pour half over the graham cracker layer, then another layer of graham crackers, the rest of the pudding and end with a graham cracker layer. Chill for 2 hours or until pudding sets.
Steam 3/4 of marshmallows into milk on low heat. Stir to prevent scorching. Let cool. Add remaining marshmallows, cream and fruit. Crush crackers. Line pan with half of crumbs. Add cooled mixture. Cover with remaining crumbs. Refrigerate.
For carbonated punch, use Sprite or ginger ale or 7-Up in place of water. For really sweet punch, use white grape juice in place of water.
Rub a 4-pound beef brisket with Rub Seasoning and let stand 1 hour. Place on a grill fat side up and smoke for about 5 hours. Baste with Wet Sauce and let it smoke another 2 to 3 hours until tender. Carve as you would roast beef. Serve with corn on the cob, barbecue baked beans, pickles, jalapeno peppers and a little Wet Sauce on the side.
Place chocolate chips and 1/4 cup milk in microwave bowl. Melt and set aside to cool. Combine flour, baking powder and salt. Cream butter and sugar and beat until light and fluffy. Add eggs and vanilla. Mix well; add flour mixture. Mix until well blended. Transfer 3 1/3 cups batter to medium bowl. Stir in rest of milk and set aside. Pour reserved chocolate mixture into remaining batter. Fill four small loaf pans alternately with white and chocolate batter; swirl batter with table knife. Place on cookie sheet to bake for 1 hour at 325°. Cool in pan.
Mix all ingredients together. Bake at 300° for 25 minutes. Sprinkle one can of French fried onion rings on top and bake an additional 5 to 10 minutes.
Put sliced potatoes and onion in a glass dish. Mix soup, milk, salt and pepper. Pour over potatoes and onion. Slice some butter on top. Bake at 350° for 1 hour and 15 minutes.
Put all dry ingredients together. Roll nuts in a little bit of flour. Add eggs, one at a time with sugar, beating well after each one. Add apples, pineapple and grated carrots. Add oil to this mixture alternately with the dry ingredients. Bake at 350° for 45 minutes or until done.
Saute pepperoni about 5 minutes and remove. Saute chicken strips in pepperoni drippings. Add leek, garlic and carrots and saute for 3 minutes. Stir in cabbage. Add tomatoes, beans, seasonings, pepperoni and chicken. Bake at 325° for 1 hour and 15 minutes.
Sift dry ingredients; cut in shortening and add 1 egg and 1 regular size can of evaporated milk. Mix well. Divide in half and shape into 2 rolls. Wrap in Saran Wrap and chill overnight in refrigerator. Cut off your roll and roll out very thin for your fruit.
Brown beef with onion in large skillet; pour off fat. Add rest of ingredients and simmer for 10 minutes. Spoon into 13 x 9-inch baking dish. Top with cheese. Prepare popover batter. Pour over meat mixture, taking care to cover filling completely. Sprinkle with Parmesan cheese. Bake for 30 minutes at 400°.
Mix together chicken, green beans and mushrooms. Add cream of chicken soup, diluted with 1/2 to 1 can of milk. Add the amount of noodles you desire and some of the onion rings. Bake about 45 minutes at 350°. The last half of the time, put some chow mein noodles and onion rings on top and finish baking. Serves 4 to 6.
Boil first 3 ingredients for 1 minute. Stir constantly. Remove from heat and stir in chips. Spread on cooled cake or bars.
Wash and shred cabbage and onion. Cover with water. Simmer 10 to 15 minutes. Drain off most of water. Add salt, pepper, sugar and butter. Steam 15 minutes longer. Remove from heat. Garnish with paprika and serve.
Spray a 13 x 9-inch dish with nonstick cooking spray. Layer ingredients into dish in the order listed. Bake at 350° for 45 minutes.
Layer lettuce, hamburger, grated cheese, kidney beans, onion and tomatoes, ending with cheese. Top with dressing: Thousand Island, sugar, taco seasoning and taco sauce, mixed.
Shape ground beef into 12 x 7 1/2-inch rectangle on sheet of waxed paper. Sprinkle remaining ingredients, except bacon, evenly over beef. Beginning at short end, roll up, jelly roll fashion, lifting wax paper to support ground beef. Slide roll onto baking sheet, seam side down. Smooth and shape roll. Refrigerate 2 to 3 hours.
Cook squash and onion until tender. Drain. Mix soups, chips and oleo into squash. Top with cheese. Bake in 350° oven until the cheese is melted.
Stir all together. Crumble 3 or 4 Ritz crackers on top, along with a small amount of shredded cheese. Bake at 325° for 25 or 30 minutes.
Cream oleo with sugar and eggs. Dissolve soda in milk and add to creamed mixture. Add flour, salt and vanilla. Mix in apples and nuts. Pour into large greased pan.
Cook the ground beef and onion in the oil until onion is opaque. Add the tomato paste and water. Add garlic, parsley, oregano, salt and pepper. Cook until meat is done and liquid is absorbed. Mix the cottage cheese and well beaten egg. Place half the rolls in a pan. Add a layer of meat and a layer of cottage cheese and Mozzarella cheese. Repeat with the meat and cheeses. Place rest of rolls on top and bake at 350° until rolls are lightly brown and cheese is bubbly.
Mix brownies as indicated on the box. Add approximately 1 cup chocolate chips. Beat cream cheese, butter, sugar, eggs, flour and vanilla with mixer. Pour half of the brownie mixture into a greased and floured 9 x 13-inch pan. Pour cream cheese mixture over brownie mixture, then pour remaining brownie mixture on top. Swirl together. Top with remaining chocolate chips. Bake at 350° for 40 minutes.
Brown meat; add onion and pepper. Cook 5 to 10 minutes. Mix all ingredients except cheese. Pour into a greased dish; cover with grated cheese. Cover and bake 45 minutes at 350°.
Cream butter and sugar, add eggs, beating well after each one. Add flour one cup at a time to the bowl that the salt and baking powder is in and sift. Add to the butter sugar mixture. Add flavoring and bake in layers for 30 minutes or until done at 350 degrees.
Saute onion in margarine until tender. Stir in remaining ingredients except cheese. Heat to a boil, stirring once or twice. Reduce heat, cover and continue to simmer 14 additional minutes without lifting cover to stir. Remove from heat and fluff rice lightly with a fork. Cover again and let steam 5 to 10 minutes. Stir in cheese lightly with a fork.
Preheat oven to 350°. Grease and flour Bundt or angel cake pan. Mix well with electric mixer, 3 to 5 minutes. Bake 30 to 35 minutes. Cool 15 minutes, then remove from pan, carefully.
Work margarine and cheese together with hands or wooden spoon. Add flour and mix. Mix in Rice Krispies. Roll in marble size balls and press with fork. Sprinkle with red pepper or paprika. Bake at 325° for 12 to 15 minutes. Makes about 4 dozen.
Using a small sharp knife, cut corn from cobs; set aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/3 of the onions in a large saucepan. Heat almost to boiling. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon; set aside. Meanwhile, brown sausage in a large skillet. Cool and cut into 1/2-inch slices in a large saucepan; melt butter. Add jalapenos, cumin and remaining onions. Cook 5 minutes. Stir in flour. Cook and stir 2 minutes. Gradually add corn stock. Add sausage and potatoes. Cover and cook just until tender, about 5 minutes. Remove bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yields 8 servings (2 quarts).
Sift dry ingredients, cut in Crisco, beat egg, add vinegar and water. Stir into the dry mixture. This will keep well in the refrigerator. It will make 4 or 5 single crusts. You may flatten separately, put paper between and freeze until needed. Thaw a few seconds in microwave and roll out.
Cut chicken into serving pieces. Wash and drain. Shake in mixture of flour, salt and pepper in bag to coat well. Melt 1/2 butter in 13 x 9 x 2-inch baking dish. Roll chicken pieces in flour mixture, one at a time, to coat all over. Place in baking dish. Bake 30 minutes at 350°.
Mix all ingredients and pour in baking dish. Bake at 325° for 45 to 60 minutes. Sprinkle more cracker crumbs on top, then sprinkle more cheese. Cook and serve.
Crush potato chips and put a layer on bottom of a 9 x 13-inch baking dish. Mix other ingredients and place on top of chips. Sprinkle remaining chips on top and bake 15 minutes at 450°. Serves 6 to 8 people.
Mix mayonnaise, cheese and onion. Put tomatoes, chopped and strained of juices, into pie shell. Sprinkle with oregano and basil. Put cheese mixture on top. Sprinkle with broken Ritz cracker crumbs and dot with butter. Bake at 400° for 35 minutes. Serve warm, cut into wedges. Delicious!
Mix all ingredients except egg whites together. Beat egg whites until stiff. Fold dry ingredients into egg whites. Bake 30 minutes at 350° in 9 x 13-inch pan.
Preheat oven to 350°. Prepare Bundt pan with lard and flour. Allow butter to reach room temperature. Cream butter and Crisco together. Add sugar in 1 cup at a time. Begin to add flour in 1 cup at a time. Add baking soda and salt while adding flour. Add lemon flavor. Then fold in sour cream. Bake cake mix for 1 hour. Test cake. When done, allow to cool or cut while still hot.
Brown ground beef, onion, garlic and pepper until meat is done. Stir in water, tomatoes, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Stir in tomato paste. Serve with french bread or cornbread. Serves: 4 to 6.
Grease a 9 x 5-inch loaf pan. Unroll crescent rolls and lay on wax paper. Spread each piece with butter; set aside. Mix sugar, cinnamon and nuts together. Sprinkle this mixture on each piece of dough. Roll dough, starting at long end. Place in loaf pan 8 rolls on bottom, then place 8 on top. Bake at 350° for 30 to 35 minutes. Remove from pan while hot. Top side up, sprinkle with broken nuts. Drizzle topping onto loaf.
Mix jello with 2/3 cup boiling hot water. Add 4 to 5 ice cubes and melt them halfway, then dip them out and add the Cool Whip. Mix well with a spoon. Pour into pie shell. Refrigerate for 2 to 3 hours. Serves 6 to 8 people.
Mix egg and milk with all dry ingredients. Stir in okra. Drop a spoonful at a time into deep hot fat. Fry until brown and crisp. Turn once. Drain on paper towel.
Put the first four ingredients in a pan. Cook and boil for 6 minutes. Then pour over chocolate and Marshmallow Creme. Then wait one minute or until chocolate melts. Then mix with mixer until smooth. Add nuts. Put in pan and cut into squares.
Mix together sugar, cocoa, milk, oleo and vanilla in saucepan. Bring to boil and cook 1 minute. Remove from heat and add peanut butter (if desired) and oats. Stir until mixed well. Spoon onto waxed paper; let cool.
Melt butter in large skillet. Add cabbage and onion, mixing well. Arrange potatoes over cabbage; sprinkle with caraway seed. Crumble ground beef over potatoes; sprinkle with salt and pepper. Pour tomato sauce over ground beef. Cover skillet and cook over low heat 30 to 35 minutes or until meat is done. Yields 4 servings.
In a skillet, brown the sausage over moderately high heat, breaking it up with a fork and with a slotted spoon, transfer it to paper towels to drain.
Boil squash in salt water until tender and drain. Mash squash. Add remaining ingredients. Combine well. Place in buttered casserole dish (large). Bake at 425° for 25 to 30 minutes.
Preheat over to 325°. Put sunflower seeds and parmesan cheese into the food processor (with S blade) until it forms a fine meal with almost a flour consistency. Add the water and pulse until dough is well blended, soft, and sticky. Cover your cookie sheet with a piece of parchment paper. (You must use parchment paper - see note.) Turn dough out onto parchment paper, and tear off another piece of parchment paper to cover dough. Through the top sheet of parchment, use your hands to press the dough as thin as you can (the thinner the better). Peel off the top layer of parchment paper. Use a thin, sharp knife or a pizza cutter to score the dough into squares. (Hint: spray knife or cutter with Pam and the dough will not stick to it.) Bake for 30 minutes or until evenly browned. Break along the scored lines and store in a container with a tight lid. For those counting carbs you'll love this recipe. Each cracker contains just a trace of carbohydrates, a trace of fiber, and 1 gram of protein.
In skillet over medium heat, in hot margarine, cook mushrooms and basil 3 minutes, stirring occasionally. Add broth and water. Heat to boiling. Stir in rice. Return to boiling. Reduce heat to low. Cover and simmer 15 minutes. Stir in zucchini and carrots. Cover and simmer 5 minutes. Remove from heat. Let stand, covered, 5 minutes before serving.
In an electric mixer, beat eggs, egg yolks and sugar at highest speed for 12 minutes. Reduce speed and pour in liqueur and macaroon crumbs. Blend a few minutes; fold in whipped cream. Pour into a 2-quart souffle dish. Freeze overnight.
Mix together by hand. Bake at 330° for 45 minutes in 8 X 12 pan.
Blend all ingredients, except cheese, until well blended. Dice cheese into cubes; blend into meat mixture by hand. Pack into a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/4 hours. Pour off liquid. Cool slightly before cutting.
Melt chocolate and butter. Mix flour and sugar. Add eggs, one at a time, stirring as little as possible. Add vanilla, chocolate mixture and pecans. Fill baking cups 1/2 full. (Put baking cups in a muffin tin.) Bake 20 to 30 minutes at 325°. Makes 20 to 24 cupcakes. You can frost, if you desire.
Cut and peel white membrane from oranges. Holding oranges over a bowl to catch juice, lift out sections. Reserve 3 tablespoons of the juice.
Put first 3 ingredients into a 9 x 13 pan and bake at 400° for 6 minutes. Cool. Cream together the cream cheese and sugar. Fold mixture into Cool Whip and spread onto cooled crust. Mix boiling water with strawberry jello. Stir until jello is dissolved and add frozen strawberries. When slightly jelled, spread on top of cream cheese mixture. Leave in refrigerator until firm.
In large bowl of electric mixer, combine flour, sugar, baking powder, salt, shortening and 1 1/2 cups milk. Beat at medium speed on electric mixer for 2 minutes, or beat by hand for 300 vigorous strokes. Add remaining 1/2 cup milk, the eggs, vanilla and melted chocolate. Beat 2 minutes or 300 strokes. Stir in nuts. Pour batter into a greased and floured 10-inch tube pan. Bake in a slow (325°) oven one hour and 50 minutes or until cake tests done. Cool in pan 20 minutes, remove from pan and cool thoroughly on cake rack. Sprinkle with confectioners sugar.
Mix sugar, flour and eggs; slowly pour in milk in saucepan. Bring to a rolling boil throughout the pan. Remove from heat, should be thick. Add vanilla. If you want to make a pie, only put in egg yolks. Save whites for meringue. Enough for 1 pie.
In a large bowl, combine the first 5 ingredients. Make a well in the center and add remaining ingredients. Mix thoroughly. Pour into a 13 x 9-inch cake pan and bake 30 to 40 minutes at 350°.
Cream butter, cream cheese and vanilla. Beat in sifted powdered sugar. If too thick, add cold milk.
In a small bowl, mix the cream cheese, egg, 1/3 cup sugar and pinch of salt. Stir in chocolate chips.
Butter a deep casserole dish or an oblong pan. Make a layer of sliced potatoes. Top with a layer of sliced onions. Crumble the hamburger over the onions. Top with the carrots, celery and rice. (Note: Salt and paprika each layer lightly.)
About 1 1/2 hours before serving, in a 12-inch skillet over medium-high heat, cook ground beef and onions until onions are tender (about 10 minutes), stirring occasionally. Add spaghetti sauce, water, salt, basil, oregano leaves, sugar and pepper; cook 2 more minutes to blend flavors. In 13 x 9-inch baking dish, evenly spoon 1/3 of meat mixture; arrange one-half of potatoes on top. Repeat layering, ending with meat mixture. Cover dish tightly with foil. Bake at 375° for one hour or until potatoes are fork-tender. Remove foil; sprinkle evenly with Mozzarella cheese; bake 10 minutes or until cheese melts. Let stand 10 minutes for easier cutting. Makes 8 servings.
Mix chopped onion and ground beef. Fry until brown. Drain juice when done. Add all beans. Add A-1, ketchup, garlic powder, liquid smoke and Worcestershire sauce to suit taste. Add brown sugar to suit taste. Mix well. Pour mix into 9 x 13 casserole dish that has been sprayed with Pam. Lay bacon slices on top. Bake in oven at 350° for 30 minutes or until done.
Mix cake mix, eggs, Wesson oil, sugar and apricot juice. Pour into greased Bundt pan. Bake at 325° for 1 hour. Empty cake onto plate.
Cook noodles. In large baking dish, layer noodles and sauce. Mix egg, parsley and Ricotta cheese in bowl; spread mixture over 1st layer. Spread over 1/2 cup of Mozzarella.
In a big pot, put first 5 ingredients, cook for 1/2 hr. Turn off heat; add 1 qt. tomato juice and blend/mash in blender. Pour back into pot, add the rest ingredients except jalapeos. Cook for 10 min. (If cooked too long the jalapeos get too soft.) Spoon into hot jars, put lids on and let cool to seal. Finished! These are very good.
Mix white cake mix, strawberry jello and flour. Add water, eggs, oil and strawberries. Pour batter in 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Cook the first 5 ingredients; bring to a boil. Boil for 6 to 8 minutes; remove from heat. Add the peanut butter and oats. Stir and spoon out onto wax paper or tinfoil.
Cook carrots, covered in 1/2 inch of boiling water 8 minutes. Drain. Place carrots in 1-quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake, uncovered, in preheated oven at 375° for 35 minutes.
Mix together and knead 6 to 8 minutes. Let rise until double in size. Punch down and make into rolls. Bake at 400° for 8 to 10 minutes or until brown.
Beat egg whites with salt until soft peaks form. Gradually beat in the sugar, vinegar and vanilla. Continue beating until very stiff. Fold in nuts. Drop by teaspoonful on greased cookie sheet. Bake at 300° for 15 to 20 minutes or until firm.
Cut chicken into 1-inch pieces. Put chicken and bread through fine blade of food grinder twice or process with metal blade in food processor until ground. Place ground chicken mixture in medium bowl; mix in egg yolk, parsley, onion, salt, pepper, cumin, garlic powder and turmeric. Cover and refrigerate 30 minutes. Shape mixture	into balls using 1 rounded teaspoonful of the chicken mixture	for each; roll each ball lightly in flour to coat. Pour oil in 2-quart saucepan to a level of 1 inch. Heat oil to 350°. Fry 6 appetizers at a time in oil until golden, 3 to 4	minutes. Drain on paper towel. Keep warm in 200° oven, if desired, until ready to serve. Makes about 20.
Mix squash and onion with salt. Let stand 1 hour. Drain. Mix remaining ingredients. Let stand 1 hour. Drain. Mix remaining ingredients, except pimento. Bring to a boil. Mix squash and onions and bring to second boil. Add pimento. Place in jars and seal.
Mix all ingredients thoroughly. Pour in two 8-inch pans or 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost with Cream Cheese Frosting.
Filling can be prepared up to 24 hours in advance and cook broccoli in microwave on High for 4 to 5 minutes, then remove and drain. Place butter in bowl and heat on High to melt butter (450°). Stir in flour, dill weed, salt, mustard, garlic powder and pepper. Blend in milk and microwave on High for 4 minutes or until thick. Stir 2 or 3 times during cooking. Place cream cheese in separate bowl; microwave until soft (30 seconds). Add to sauce and beat. Add chicken and broccoli; mix. Heat oven to 350°. Roll out crescent rolls and press into 4 (6-inch) squares. Spoon in mixture on 1/2 square. Fold over. Pinch edges. Place on ungreased sheet; brush with egg and dill weed. Bake 18 to 24 minutes until golden brown.
Melt peanut butter and white chocolate stars over very low heat. Add remaining ingredients; drop by teaspoon on waxed paper.
Preheat oven to 350°. Spray pan (12 x 12 x 4-inch or 9 x 13-inch) with Pam. In large bowl, combine soup, margarine, salt, pepper, onion and cheese. Gently mix in potatoes and pour into prepared dish or pan. Bake, uncovered, for 35 to 45 minutes at 350°. If not brown enough, place under broiler.
Cook noodles, uncovered, until done. Drain. While noodles cook, combine ground beef, onion and green pepper in skillet. Cook, uncovered, until done. Stir tomatoes, tomato paste, mushrooms and seasoning into meat mixture after draining. Mix well. Add cooked noodles.
Melt one stick margarine; mix with crumbs and spread on bottom of 9 x 13-inch pan. Cream 2 sticks margarine with powdered sugar. Add eggs. Beat until smooth. Spread over crumbs. Refrigerate for 30 minutes. Slice bananas; sprinkle with lemon juice. Arrange bananas over creamed mixture. Mix 1/2 of Cool Whip with drained pineapple. Spread over bananas. Cover with remainder of Cool Whip. Garnish with maraschino cherries and chopped nuts.
Melt butter. Add other ingredients and stir over low flame until well mixed. Baste meat on grill.
Pour all ingredients into bowl; mix well. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Mix ingredients together and pour over the first mixture. Bake at 350° for 30 to 35 minutes.
Combine and press in 9 x 13 cake pan. Bake at 350° for 10 minutes. "Cool." Reserve 1/4 cup and set aside.
Lightly grease 9 x 13 pan. Beat eggs. Add milk and rest of ingredients. Cover. LET STAND OVERNIGHT. Bake for 1 hour at 325° with foil over pan. Uncover and cook another 15 minutes or until lightly browned.
Cream butter, oleo and sugar until fluffy. Add eggs, one at a time, beating about 1 minute each. Flavoring and salt can be added now. Add 1 cup flour, then 1/2 cup milk, then 1 cup flour and 1/2 cup milk, ending with 1 cup flour, beating well after each addition. Bake in 1 large tube pan at 300° for 2 hours or 2 loaf pans 1 hour and 50 minutes at 300° (grease and flour pans). If you do not like mixed flavor as listed use 3 teaspoons lemon or 2 teaspoons lemon and 1 teaspoon vanilla.
Mix dry ingredients; add other ingredients. Cook on medium heat until thick, stirring constantly; pour into serving dish. Let
Cut eggs in half. Put yolks in a bowl. Add other ingredients and mix until well blended. Spoon back into eggs.
Mix sugar, cornstarch and vinegar in this order in a saucepan. Boil for 5 minutes. Pour over prepared beets in a saucepan and let stand on back of stove for 30 minutes. Put on low heat just before serving. Add butter.
Brown hamburger, onion and jalapeno pepper. Add tomatoes. Cook for about 10 minutes. Add the American cheese until melted. Stir together while cooking. Place 1 large tortilla shell on bottom of casserole dish. Layer with hamburger mixture. Continue with another tortilla shell and hamburger mixture. Spread Cheddar cheese on top layer. Bake at 400° for 20 minutes.