HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt about 11 ounces of candy bars and 1 stick of margarine in double boiler until smooth, set aside. Cream sugar and 1 stick of margarine, add eggs 1 at a time. Beat until smooth. Add flour, buttermilk and soda. Add Milky Way mixture, vanilla and nuts. Bake in a greased and floured Bundt pan for 1 hour and 20 minutes at 325°.
Cream together sugar, cream cheese and butter. Add egg, vanilla and flour. Put on cookie sheet and top with nuts or cherries. Bake at 400° for 8 to 10 minutes.
Slit eggplant skin with a sharp knife. Place over foil on cookie sheet. Broil, turning twice until skin is burnt and blistered. It should have a smoky smell, about 20 minutes. Inside of eggplant should be very soft now. Remove from oven and let cool. Cut out skin and scoop eggplant meat into a serving bowl. Mash with a fork and add all other ingredients. Serve with grilled pita bread triangles.
Drain all of the ingredients well. Mix the ingredients together. Add salt and pepper to taste. Chill before serving.
Cream butter, sugars and peanut butter until fluffy. Add vanilla and eggs, beating well. Combine flour, baking powder and salt. Stir into sugar mixture and blend. Stir in coconut. Spread dough into greased 9 x 13-inch baking pan. Bake at 350° for 25 minutes. Cool and cut into bars. Yields 3 dozen.
Mix pretzels and margarine together. Pour into 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix cream cheese and sugar. Add Dream Whip (mix according to package directions). Spread over pretzels. Mix jello in boiling water. Add strawberries. Pour over cheese layer after jello starts to set.
Grease a pie pan and spread hash browns on bottom, then brush with melted butter. Bake at 425° for 25 minutes. Then layer ham, chilies, and cheese. Beat eggs, add milk, salt and pour over above. Bake at 350° for 30 minutes. Place salsa on top when serving.
In a skillet brown sausage and onion until the sausage is done and onion is tender. Drain.
Combine all ingredients except oil, stir until smooth. Drop batter by heaping teaspoonfuls into deep, hot oil (350°); cook only a few at a time, turning once. Fry 1 to 2 minutes or until golden brown. Drain on paper towels. Yields 2 dozen.
Mix all ingredients in large bowl with mayonnaise. Ready to serve with saltines. Serves 6 to 8.
Break eggs into the baking dish (1 1/2-quart size). Mix in sugar. Add milk, vanilla, rice and raisins. Mix. Place several slices of bread on top. Bake at 300° for 45 minutes or until done.
Fill pie pan 2/3 full of apples. Mix and sprinkle sugar and cinnamon onto apples. Mix together the remaining ingredients. Pour batter over apples. Bake 45 minutes at 350°.
Strain tuna, then add the egg, bread crumbs and seasonings. Mix all ingredients. Shape into burgers. Cook on a nonstick pan 3 minutes on each side and then top with cheese! Ready to eat!
Combine the milk, egg yolks, sugar, salt and cornstarch and cook over low heat. Bring to a boil. Add the cream cheese and stir until the cheese is melted. Remove the mixture from the heat and add nuts, vanilla and butter. Stir until well mixed. Cool for 20 to 30 minutes. Place a sheet of plastic wrap on top of the cooling pot to help avoid a crust from forming on the custard. Place the sliced bananas on the bottom of the pie crust and top with the cooled custard. Sprinkle with coconut and refrigerate.
Cook oleo, sugar and chopped dates until thick. Remove from heat. Add nuts, Rice Krispies and vanilla. Cool. Make into balls and lightly roll in powdered sugar.
Chop all peppers. Combine all ingredients. Cook slow until vegetables are tender, but not soft. Hot pack in hot jars and seal.
Dissolve gelatin in boiling water; add crushed pineapple. Beat together whipped cream and cream cheese; blend together with gelatin mixture. Stir in miniature marshmallows and chopped nut meats. Chill in refrigerator until ready to serve. Serves 12.
Preheat oven to 350°. Melt margarine; combine all the ingredients and pour into pie shell. Bake for 45 minutes.
Combine dressing, preserves and onion soup mix. Place chicken in baking dish. Pour mixture over chicken. Bake at 375° for 1 hour. Serve with rice or mashed potatoes.
Cook macaroni and drain; in large skillet, cook the venison with salt and pepper. Drain if necessary. Place half of macaroni in greased 2-quart baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350° for 15 minutes. Uncover and bake 10 minutes longer.
Boil first 4 ingredients together until tender. Strain our juice. Melt margarine. Add flour, sugar, salt and pepper. Pour juice into pot. Add thicken. Let come to good boil. Put in jar and seal.
Mix all ingredients together except catsup. Place mixture into a loaf pan. Spread catsup on top of loaf. Bake at 350° for 1 hour.
Blend together until mixture resembles coarse crumbs. Press firmly and evenly into a 15 x 10 x 1-inch pan. Bake at 350° for 20 minutes.
Boil chicken. Chop into casserole dish sprayed with Pam. Mix all other ingredients in. Put stuffing mix on top. Bake at 350° for 30 to 40 minutes. Serves 4.
Combine all ingredients in a saucepan. Stir and heat just to boiling. Cool and bottle. Keep in refrigerator.
Dissolve cubes in water; add Jell-O. Blend mayo and cheese. Add Jell-O mixture; add the rest of ingredients and mix. Pour into a 9 x 13-inch pan. Chill overnight. Cut in squares and garnish.
Melt chocolate chips and oleo; let cool. Add marshmallows and pecans; mix well. Sprinkle powdered sugar on wax paper. Pour mixture onto powdered sugar; roll in sugar and shape in roll. Wrap in wax paper. Chill for several hours, then slice.
Cut bacon into small pieces; fry. Cook bacon until crisp. Remove from grease and cook diced onions until tender. Mix with beans, sugar and catsup. Put into a baking dish; bake for 35 minutes in a 350° oven.
Make biscuit dough according to directions on Bisquick box. Roll dough out into a rectangle 1/3-inch thick. Crumble uncooked sausage over dough. Roll up as for a jelly roll and seal edges (at this point sausage rolls can be wrapped and frozen). Slice into pinwheels and bake at 450° on ungreased cookie sheet until sizzling and brown. Serve hot (easy to slice if refrigerated first). Makes about 2 dozen.
Grease 9 x 12-inch pan. Lay potatoes. Microwave potatoes until almost cooked. Mix all other ingredients and pour over potatoes. Bake until nicely brown (about 40 minutes) at 325° or 350°.
Beat eggs slightly. Add salt, sugar, vanilla and melted margarine. Add cocoa, flour and pecans. Pour into greased square pan and bake at 325° for 30 to 35 minutes. Cool before cutting. Should be slightly chewy.
Combine all ingredients and bake at 350° for 45 minutes. Serves 4 to 6.
Pound chicken breasts to 1/4-inch thick. Spread each piece with pesto sauce. Roll up jelly roll fashion and secure each piece with a toothpick. Dredge in bread crumbs. Bake at 375° for 40 to 45 minutes. Slice and serve.
Toast pecans in 1/4 cup margarine in 350° oven for 20 to 25 minutes.
Melt margarine. Add cheese. Mix well. Add flour and seasoning, then rice puffs. Form and shape into balls. Cook on ungreased cookie sheet at 325° until golden brown, approximately 15 minutes. Serves 6 to 8.
Stir all ingredients well. Put spoonfuls into individual foil squares. Bake at 350° for 12 to 15 minutes. Let cool.
Braise ribs or stew meat chunks in a little oil until brown. Add water, raisins and salt and simmer for 20 minutes. Cut up peppers in strips and lay over meat. Add vinegar, sugar, pineapple and cornstarch. Simmer for about 1 1/2 hours. When done, add several dashes of soy sauce before serving on rice.
Grease cake pan. Pour pineapple and pie filling in cake pan. Sprinkle cake mix (dry) over top. Sprinkle nuts (if using) over top. Place butter patties all over top. Bake at 350° for 50 to 55 minutes.
Put all ingredients in pan except hamburger. Crumble raw hamburger on top; salt and pepper. Cook for 1 hour.
Cream margarine and brown sugar. Add eggs; beat well. Add vanilla. Sift flour, baking powder and salt. Add apples and nuts; mix well. Spread butter in a 9 x 13-inch greased and floured pan. Bake for 30 to 35 minutes at 350°. Cool before cutting. Roll in powdered sugar.
Mix sugar, salt and eggs. Pour in milk. Cook until mixture coats pan. Cool. Stir in and add cream and vanilla. Makes 1 gallon.
Heat oven to 350°. Grease pie pan, 9 x 1 1/4-inches. Beat all ingredients, except nuts, until smooth, 2 minutes on high. Pour in plate; sprinkle with nuts. Bake until knife comes out clean, about 30 to 35 minutes. Cool 5 minutes. Serve with ice cream.
Mix ingredients. Bake in 350° oven 20 to 30 minutes.
In a pot, combine sugar, flour and cocoa. Stir in milk and margarine.	Cook and stir until	bubbly. Cook 1 more minute. Add vanilla and cool. Combine biscuit mix and milk; mix well. Roll dough 1/2-inch thick and cut 10 (4-inch) circles. Place 1 tablespoon filling on each circle; fold over and press edges. Heat oil to 375° in frying pan.	Fry and brown on both sides. Cool and sprinkle with powdered sugar.
Mix shredded cabbage, carrots, onion and green pepper. Sprinkle with 1/2 cup water; chill. Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in saucepan; bring to a boil. Stir in softened gelatin, cool until slightly thickened; beat well. Gradually beat in salad oil.
Saute garlic in olive oil for 3 to 5 minutes. Add onions and saute until clear. Add sweet pepper and jalapeno peppers; saute until soft. Add cumin, chili powder, salt and pepper. Cook 5 to 10 minutes. Add tomatoes; stir well. Add wine and cilantro. Simmer for 1 to 2 hours. Makes about 2 pints or 1 quart. In larger quantities salsa may be canned by the hot water bath method. Enjoy!
Mix ingredients with fork. Do not use electric mixer. Pour into unbaked pie shell. Bake at 300° for 45 minutes.
Let cheese get to room temperature. Mix everything together. Separate into 3 balls. Sprinkle with paprika on wax paper and roll into 3 logs. Place in refrigerator until chilled. Slice and serve on tray surrounded by crackers and olives.
Score the fruit with sharp knife into lengthwise sections. Remove from fruit; leave on white pith. Place in saucepan; cover with water and bring to boil. Remove from heat; let stand 10 minutes and drain. Repeat process 3 times. Cool and cut peel into 1/8 to 1/4-inch wide strips. Put sugar and water in saucepan; bring to a boil. Add peel; cook over medium heat 20 to 25 minutes, until peel is translucent. Drain; cool and roll in sugar. Dry on racks 48 hours. Store in airtight containers.
Bake the cake per package directions in 2 (9-inch) round pans. While cake is baking, make frosting.
Slice mushrooms and saute in butter in small pan; set aside. Place chicken in lightly greased frying pan and brown slightly on medium-high temperature. Reduce heat to medium and add both cans of soup, water, salt, pepper and mushrooms. Let it simmer, covered up, for 10 to 20 minutes or until sauce thickens. Makes 4 servings. This is best served over white rice.
Fry hamburger; drain. Add remaining ingredients, except pasta. Cover and cook 20 to 25 minutes. Add pasta; cook 15 minutes more. Sprinkle with Parmesan cheese when serving.
Mix well. Make into balls. Bake at 300° for 45 minutes. Put 10x sugar into a bag; shake the puffs in the sugar.
Preheat oven to 350°. Cook noodles; drain. Combine with all ingredients except Parmesan cheese. Spoon into a buttered 2-quart casserole. Sprinkle with cheese. Bake 45 minutes. Serves 6 to 8.
Mix these ingredients together. Beat batter until butter is all beaten into batter. Pour this batter over chicken. Bake at 425° for 30 minutes or until crust is brown.
Preheat the oven to 350. Lightly butter a deep 2 1/2 quart casserole.
Saute onions and garlic in butter. Beat eggs and mix all ingredients together in bowl. Pour mixture into buttered 11 x 17 x 1 pan and bake at 325° for 30 minutes or until set. Cut into squares and serve hot.
Steam (or cook and drain) cabbage 8 to 10 minutes. Combine beef, onion and pepper and cook over medium heat until beef is brown and vegetables are tender; drain well. Add paste, sauce and spices; mix well. Spoon half of cabbage into greased baking dish (12 x 9 x 2-inch). Cover with half of meat mixture; repeat. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese and bake 5 minutes longer. (Delicious with cornbread.)
Combine flour, baking powder, cinnamon, salt and nutmeg; set aside. Cream butter or margarine and sugars. Beat in eggs until light and fluffy. Stir in flour mixture, oats, raisins and nuts just until blended. Shape into 2 (10-inch) rolls. (If dough is too soft, chill slightly before rolling.) Wrap in waxed paper and then with aluminum foil. Chill several hours or overnight.
Combine all ingredients. Mix. Bake at 350° for 20 to 25 minutes.
In large saucepan, combine bag of vegetables, potatoes, bouillon, onions and butter. Bring to a boil. Reduce heat. Cover and simmer 20 to 30 minutes or until vegetables are tender.
Cream margarine and sugar. Add eggs, bananas and buttermilk. Sift flour, baking powder, soda and salt together. Add to creamed mixture, a small amount at a time; mix until smooth. Fold in nuts. Pour into 2 well-greased pans. Bake for 45 minutes to 1 hour at 350°.
Melt butterscotch chips and peanut butter. Dip bananas in melted mix. Roll in crushed candy. Freeze.
Combine sugar, margarine and milk. Bring to boil, stirring constantly. Boil 2 1/2 to 3 minutes. Remove from heat. Stir in chocolate morsels until melted. Add Marshmallow Creme, nuts and vanilla. Dip into a 9 x 13 pan or clear dish; wait until cool and cut into squares.
Cream shortening and sugars. Beat in egg. Add dry ingredients which have been sifted together. Blend in oatmeal, coconut and nutmeats. Add vanilla. Bake at 350° for 12 minutes. You can always double the recipe and freeze some.
Take a 9 x 13-inch pan and grease. Put a layer of bread, then smokey links, then cheese. Mix remaining ingredients. Beat slightly. Pour over ingredients in pan. Cover and refrigerate overnight. Remove and uncover 1/2 hour before baking. Bake 1 hour at 350°.
Cream together butter, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, soda and salt; gradually add to creamed mixture, mixing until well blended. Add chips and nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake at 375° for about 10 minutes or until lightly browned. Makes about 5 dozen 3-inch cookies.
Combine all ingredients except 1/2 cup noodles in large bowl; mix well. Top with reserve noodles. Bake, covered, at 350° for 1 hour. Bake, uncovered, for 15 minutes longer until browned. Yields 4 to 6 servings.
Melt butter in a deep pan. Add ramps; saute for 3 to 4 minutes. Stir in flour, salt, pepper and garlic, stirring 1 to 2 minutes. Gradually stir in chicken stock. Bring to boil; reduce heat, cover and simmer for 8 to 10 minutes. Stir in milk and cream; heat but do not boil. Serve with croutons and grated Monterey Jack cheese.
Mash bananas. Add remaining ingredients and mix well. Bake at 325° for 40 to 50 minutes. Makes 1 large or 2 small loaves.
Mix together cream cheese and Ranch dressing. Spread on tortillas. Sprinkle veggies on, roll up tight and slice.
Combine margarine and 1 cup of peanut butter in a mixing bowl. Beat until fluffy. Add confectioners sugar and continue to beat well until mixed together completely. Pat mixture into a 13 x 9-inch pan.
Unroll crescent rolls and separate. Wrap each apple quarter with roll dough and place in a lightly greased 13 x 9 inch baking dish. Bring orange juice, 2/3 c sugar and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 tsp sugar and 1 tsp cinnamon-sprinkle over dumplings. Bake at 350 degree oven for 25 to 30 minutes or until golden and bubbly. Very good and delicious.
In a small bowl, combine reserved syrup, vinegar and cornstarch. Cook at High 3/4 to 1 minute or until thickened. Stir once. Place oil in an 8-inch square dish. Cook at High for 2 minutes; stir in pork, soy sauce and onions. Cook at High for 7 to 8 minutes. Add green pepper and pineapple. Cover with plastic wrap. Cook at High 2 to 3 minutes or until pork is tender. Stir in sauce. Let stand 5 minutes before serving.
Heat milk in double boiler to boiling point. Put in salmon that has been shredded with a fork. When milk is hot, thicken with cracker crumbs or serve with soup crackers.
Season with salt and pepper. Mix well and put in baking dish (large). Sprinkle with shredded cheese. Bake around 30 minutes at 350°.
In a large skillet, heat butter and saute garlic, onion and green pepper for 5 minutes. Stir in pimento. Beat eggs with salt and pepper. Pour eggs evenly over vegetables in skillet and stir until eggs are scrambled. Spoon eggs onto bottom of hero loaves. Top with tomato slices and grated cheese. Replace top and serve hot with mixed pickles and carrot sticks.
Mix all ingredients together. Bake at 350° in greased pan for 25 minutes. A glass 9 x 13-inch dish is best to use.
Cream butter and sugar. Add eggs and vanilla. Sift dry ingredients together over nuts and raisins. Coat well. Add creamed mixture and sour cream.
Combine Kool-Aid, jello and sugar. To 6 tablespoons of the dry mixture, add boiling water. Stir until dissolved. Add cold water. Pour into molds and freeze. Makes 6 popsicles.
Combine sugar, orange juice and water in a large saucepan. Bring to boil over medium-low heat, stirring until sugar is dissolved. Add berries and cook until popped, 5 to 7 minutes. Mash some of the berries with the back of the spoon. Remove from heat. Cool 5 minutes. Blend in remaining ingredients. Cool completely. Refrigerate until ready to serve.
Place sweet potatoes in 2 quart saucepan; add enough water just to cover sweet potatoes. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes or until tender; drain and set aside. Mix orange juice, cornstarch, pie spice and cumin in same saucepan. Heat to boiling. Boil about 1 minute, stirring constantly, until thickened. Stir in sweet potatoes, beans and rice. Cook about 2 minutes or until hot.
Prepare pastry shell as directed; set aside. In medium saucepan stir together 2 c. raspberries, 3/4 c. sugar, cold water, lemon juice, and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 more minutes. Remove from heat. Cool slightly. Cover and refrigerate until thoroughly chilled. Carefully fold 2 c. of the remaining raspberries into the chilled mixture, spoon in to pastry shell. Cover; chill for at least 2 hours or until firm.
Place cream cheese on a serving platter. Pour over cocktail sauce. Top with salad shrimp. Garnish with green onion. Squeeze about 1 teaspoon lemon juice and 1 teaspoon parsley flakes over top. Serve with fancy crackers.
Mix all ingredients well and refrigerate. Dilute to desired consistency with milk, cream or buttermilk.
Beat whole eggs together; add sugar, flour and cream. Lastly, add sorghum molasses, butter and vanilla. Pour in 2 unbaked pie shells. Bake in slow oven at 325° until done, approximately 45 minutes. Halve ingredients for 1 pie.
Preheat oven to 350°. In a baking pan, cover bottom of pan with potatoes. Mix sour cream, onions and cheese together and place on top of the potatoes. Then add melted oleo and crumbled corn flakes. Cover and bake in oven for 45 minutes. Uncover for last 15 minutes.
Combine 1 can cream of chicken soup, 1 can diced Ortega chili peppers and sour cream. Pour half of mixture on bottom of 9 x 13-inch pan. Grate Jack cheese, Cheddar cheese, fill corn tortillas with cooked hamburger, green onions and half of the cheese mixture. Put in pan, top with remainder of hamburger. Pour remaining sauce mix over the top. Then put the rest of the cheese and onions on the top. Bake at 350° for 20 minutes.
Combine salt and pepper with lemon rind and sweet potatoes in a large mixing bowl; roll mixture into 8 equal-sized balls. Put 1 marshmallow into the center of each ball. Place crumbs in a large mixing bowl; roll balls in crumbs. Combine the egg and water in a small mixing bowl; dip the balls into this and roll again in crumbs. Pour 2 inches of vegetable oil into large skillet and heat. Fry balls for about 4 minutes, or until brown and crispy. Drain on paper towels.
Clean leeks and cut into 1/2-inch squares. Peel and dice potatoes. Cut bacon small and fry over moderate heat. Melt butter. Add veggies and saute about 5 minutes. Stir in chicken broth and season to taste. Cover pan and simmer about 30 minutes. Add the milk, a little at a time. (Do not boil.) Stir in parsley. Add grated cheese. Serves 4.
Chop wafers, nuts and mixed fruit, then add milk. Put on wax paper and roll in a long roll. Sift powdered sugar and roll. Refrigerate. Makes 2 rolls. When cold, slice.
After peeling and cubing potatoes, generously sprinkle with salt, pepper and garlic salt. Place in a greased 13 x 9-inch baking dish. Dot with butter. Cover tightly with foil and bake at 400° for 1 hour.
Slice enough apples to fill 13 x 9 x 2-inch baking dish. Add 1/4 cup water to apples and sprinkle 1/4 cup sugar over top. Mix together 1 cup sugar, flour, baking soda and egg. Sprinkle mixture over apples. Pour melted margarine over top. Bake at 350° to 400° degrees until golden brown. Top with Vanilla Sauce.
Saute onions and celery in margarine. Combine rice, mushroom soup, broccoli and Cheez Whiz. Bake at 350° to 400° until it bubbles, about 20 minutes.
Bake on grill or in oven. Use 3 layers of aluminum foil to seal around potatoes. Cut potatoes like cottage fries and mix with butter, onions and seasonings. Cook until tender, approximately 30 minutes in sealed layers of foil. After cooked, open layers of foil and cover with cheese. Serve from foil container.
Beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Add 2 tablespoons of sugar at a time, beating constantly, until stiff peaks form. Fold in pecans and vanilla. Spoon into lightly greased pie plate, shaping as for a pie shell. Bake at 300° for 50 minutes or until light brown and firm. Cool.
Prepare cream cheese according to directions on box. Top with blueberry pie filling. Refrigerate at least 20 minutes before serving.
Cream sugar and margarine together. Add all the remaining ingredients. Mix well. Pour into a 9 x 13-inch cake pan, greased and floured. Bake at 375° until done (approximately 30 minutes).
Beat 4 egg whites until frothy. Add cream of tartar and beat until it holds a stiff peak. Turn mixer to low speed and add 1 c. sugar gradually. Spread in 9 inch buttered pie plate. Hollow it out in the middle and build up the sides. Bake at 275 degrees for 1 hour. Beat 4 egg yolks until thick. Gradually beat in 1/2 c. sugar, and lemon rind. Cook over medium heat until thickened. Cool. Whip whipping cream and spread 1/2 over meringue. Spread lemon filling over this and top with remaining whipping cream. Refrigerate overnight.
Preheat frypan at 350°. Wipe the meat and rub flour over the surface. Add the fat and brown meat on all sides. Season with salt and pepper. Add water; reduce heat to 225°. Cover and cook until tender, 3 to 3 1/2 hours. More water may be added, if needed. Potatoes, carrots and onions may be added the last 1/2 to 3/4 hour of cooking time.
Mix ketchup and Coke together. Place pork chops in a baking dish (oblong). Pour ketchup mixture over pork chops. Sprinkle with salt and pepper. Sprinkle brown sugar over chops. Bake, uncovered, at 350° until tender.
Rinse chicken and pat dry. Grate zest (outside of peel) of lemon, lime and half the orange into a medium bowl. Add juice from lemon, lime and orange. Add olive oil, garlic, salt and cayenne. Mix well. Add chicken and turn to coat. Marinate in refrigerator for several hours or overnight.
Mix all together and shape into size steaks you like. Fry in butter in skillet until brown.
Add the herbs and crackers to 3/4 cup of oil. Stir periodically until oil is absorbed. Place in a tight container or jar. Keeps well.