HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix peanut butter, sugar and egg in bowl thoroughly, blending all sugar into peanut butter. Roll into balls and place on cookie sheet, coated with Pam cooking spray. Put in oven at 350° for 8 to 10 minutes. Place Kisses or Hugs on top. Let cool 10 minutes.
Brown and drain ground beef and onion. Set aside. Mix rest of ingredients and toss. Pour hot meat on mixture. Toss with 1 small bottle Hidden Valley Ranch dressing or 1 small bottle Thousand Island dressing and 3 tablespoons barbecue sauce.
Combine flour, soda and salt; stir well and set aside. Combine butter and sugar; cream mixture until light and fluffy. Add egg and mix well; combine banana and buttermilk. Add to creamed mixture alternately with dry ingredients, stirring only until combined. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes or until bread tests done. Cool 10 minutes in pan. Remove to wire rack and cool completely.
Mix lemon juice, sugar and salt into whipped cream. Fold in pineapple, rice and coconut. Chill and serve.
Place first 6 ingredients in a large saucepan; add 2 to 3 quarts of water. Add bouillon to taste. Cover; bring to a boil. Cover and simmer 30 to 35 minutes, skimming off foam occasionally from top. Remove chicken; skin, bone and shred back into soup. Bring to boil again and add noodles until done.
Dissolve Jell-O in water. Add pineapple juice and water, vinegar and half of the salt. Chill until thick. Add pineapple, nuts and carrots. Add the other half of the salt. Mix well with Jell-O and chill.
Saut onion in butter in a saucepan until tender. Stir in flour and cook over low heat for a minute or 2. Add warm liquid slowly while quickly stirring. Stir until smooth and cook over low to medium heat until the gravy starts to boil and thicken. You can add more liquid as needed to make the gravy as thick as you wish. Reduce to low and simmer for about 5 minutes to cook out the flour flavor. Taste and add any salt or pepper.
Sift together flour, soda and salt. Cream together margarine and sugar until light and fluffy. Beat in egg. Stir in Butterfingers and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes. Drop by 1/2 teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 to 12 minutes. Remove from baking sheet and place on wire rack to cool.
In a large bowl combine flour, cereal, baking powder, baking soda and salt. In a separate bowl, combine remaining ingredients. Add wet ingredients to dry mixture, stirring until just moistened. Do not overmix. Spray muffin cups with non-stick spray. Distribute batter in cups (18). Bake for 15 to 20 minutes in a preheated oven until a toothpick inserted into center comes out clean.
Preheat casserole at 500° for 10 minutes. Fry ham, onion, mushrooms and Worcestershire sauce together until ham or Spam is tender. Pour tomato soup over and add cooked noodles, stirring mixture well. Cook at 500° for 15 minutes. Then reduce heat to 350° for 15 minutes. Turn off and let stand another 15 minutes. Tastes even better reheated.
Cut a hole in the biscuit. Heat the oil. Drop the doughnut in hot oil. Turn it over. Shake the holes in powdered sugar. Frost the doughnuts with chocolate frosting.
Roll out biscuits flat. Roll hot dog or sausage. Pinch to seal. Bake for alloted time of biscuits.
Mix together except for ice cream. Add this last. Place candy canes in punch and around punch bowl.
Melt chocolate and butter over low heat in a medium saucepan. Add milk, coconut, eggs and sugar and stir until blended. Pour into pie shell. Bake at 400° for 30 minutes. Cool or serve warm with whipped cream or ice cream. Store in refrigerator.
Bake 1 hour and 10 minutes at 325°. Preheat so won't burn before baking.
Pour 1 cup sugar over grated vegetables; let sit a few minutes. Combine 2 teaspoons sugar, mustard seed, vinegar and salad oil. Let come to a boil and pour over the cabbage mixture. Mix well, cover and put in refrigerator; stir several times. Let sit in refrigerator 24 hours, then it's ready to serve.
Place margarine in oblong dish to melt while oven is preheating at 350°. Mix flour, sugar and milk until smooth. Pour into dish over melted margarine. Add fruit of your choice and bake until golden brown, about 45 minutes.
Pour hot water over dates and soda; let stand until partly cool, then add sugar and flour. Bake slowly at 325° in a 9 x 13-inch pan. Cool, then cut into small squares. Layer cake, Cool Whip and bananas in a glass bowl.
Cook broccoli for 5 minutes; drain well. Combine all ingredients. Pour into a greased casserole. Bake at 400° for 40 minutes or until firm. Can use cracker crumbs on top.
Melt butter in frypan. Add beef. Cook, then drain. Add onion, pepper and mushrooms with liquid. Cook until done. Add Worcestershire sauce, oregano, celery salt and flour. Stir in sour cream last. Arrange and alternate layers of noodles and meat mixture in a 1 1/2-quart casserole. Cover. Bake in a 350° oven for 20 minutes or until heated. Sprinkle with Parmesan cheese.
Mix all ingredients together in large bowl. Form in a baking pan. Top with catsup or tomato sauce (your choice). Bake at 350° for 1 hour.
Grind first 3 ingredients and let set overnight in its own juices. Next day, drain and put pulp in pan; add chopped celery. Add vinegar to cover pulp. Use same amount of sugar as vinegar. Cook until tender and thickened slightly. Add teaspoon turmeric before cooking for color. All measurements are after ground up.
Simmer leeks in butter until tender. Add water, chicken bouillon cubes, all seasonings and sliced potatoes. Cook, uncovered, about 20 minutes. Add milk and mashed potatoes. Stir gently and heat to boiling.
Combine all ingredients in a large bowl. Mix gently but well. Turn into a 3-quart casserole. Cover and bake at 275° for 5 hours. Let stand 5 minutes before serving. Makes 6 servings.
Brush quick frozen waffles with melted butter or margarine. Sprinkle with coarsely chopped toasted pecans, almonds or walnuts. Set in hot oven just long enough to heat thoroughly at serving time. Serve hot with honey or syrup with whipped cream or soft vanilla ice cream as a dessert.
Form crust in oblong pan by crushing Oreos (retain a few) and pouring 1 stick melted butter over cookies. Spoon ice cream over the crust and spread it out. Top with toasted, salted pecans. Spread Cool Whip over pecans. Garnish with crushed Oreos. Freeze. Delicious plain or topped with hot fudge! Serves 12.
Cook broccoli and chicken separately. Arrange in a 9 x 13-inch baking pan. Mix soup, curry powder, lemon juice, cheese and mayonnaise together. Pour over chicken and broccoli. If desired, top with a little more grated cheese and bread crumbs. Bake at 350° for 30 minutes.
Dissolve yeast in lukewarm potato water. Mix sugar and shortening together; add eggs, yeast, potatoes and flour. Mix well; cover and let rise in refrigerator overnight. Take out what you need and make out into rolls and let rise, about 2 hours. Bake at 400° until brown.
Mix the first 4 ingredients. Cover; let stand overnight in refrigerator, then wash and drain. Mix the next 6 ingredients; bring to boil. Add the first 4 ingredients. Let this get hot for about 15 minutes, then put in jars.
Bring all ingredients to a boil, then simmer an hour. Can be reheated.
Cut cookie dough as directed and place in a round pizza pan. Make sure they are close but not touching. They will cook into each other. Bake as directed, usually 10 minutes at 350°. Allow to cool.
Mix crackers and melted butter. Alternate layers of onions, cheese and crackers, ending with crackers. Mix eggs and milk and pour over the previous mixture in baking dish. Bake at 300° for 40 to 45 minutes.
Put water, sugar and yeast in a large bowl. Let stand until bubbles appear. Add all other ingredients. Knead for 5 to 7 minutes. Cover and double in size. This can make two or three loaves.
Cream together oil and sugar. Add eggs. Mix in dry ingredients, strawberries and nuts. Pour into loaf pans and bake at 350° for 1 hour.
Cook pepper, onion and margarine together until tender. Add next 7 ingredients and mix well. Gently stir in cooked macaroni. Top with Cheddar cheese. Put in greased casserole dish. Bake at 350° for 30 minutes or until thoroughly heated.
Mix the cherries, sugar and flour; cook and cool. (If cherries are sweetened, sugar is not necessary.) Crumble the remaining ingredients; put one-half on bottom of pan. Add cherry mixture and the rest of crumbs on top. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Serve with whipped cream or ice cream.
Brown meat with flour, salt and pepper in skillet with 2 tablespoons oil; set aside. In a crock-pot, add vegetables, except corn, and tomato sauce. Stir in meat and 1 cup water; stir if desired. Add beef stew mix, salt and pepper. Last, add corn to fill the crock-pot. Cook on low 6 to 8 hours. Serves 6 to 8.
Mix together to form dough. Roll out and cut with Christmas cookie cutters. If you want to hang this punch a small hole at the top. Allow to air dry. This makes your house smell good. You can put a small ribbon at top and hang on tree.
Simmer all ingredients except oil and paste for 3 hours. Run through strainer or food processor. Cook 1 hour longer and add oil and tomato paste. Cook 15 to 20 minutes longer. Can or freeze. Ready when you need sauce; just add whatever meat you desire.
Toast pecans, butter and salt in 350° oven approximately 5 -7 minutes and shake every couple of minutes.	Mix rest of ingredients and place in buttered 8 inch pie pan. Arrange toasted pecan on top. Bake at 350° for 20 minutes. Serve with crackers. This can be frozen and then baked after thawing.
Place broccoli spears, with flowerets toward outside edge, in a 12 x 8-inch baking dish. Arrange crab down center of broccoli. Combine remaining ingredients in small saucepan; heat on medium for 5 minutes, or until cheeses are melted, stirring often. Pour sauce over crab. Bake in a 400° oven for 15 minutes. Makes 4 servings.
Mix sugar, water, egg yolks and water in medium saucepan. Cook and stir over medium heat until mixture comes to a full boil. Pour into pie shell.
Mix first 6 ingredients and let stand 30 minutes. Add eggs, milk, salt and pepper. Bake 1 1/4 hours at 325° until firm in the center.
Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter and add alternately with buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets 2 to 3-inch (5 to 7 cm) apart. Bake at 375°F (190°C) for 10 to 12 minutes. Yield: 60 cookies.
Combine sugar, shortening and margarine with 3 tablespoons milk in large mixing bowl. Add more milk if mixture is too thick. (Shortening and margarine may be used as substitutes for each other if necessary.) Spread on baked, cooled cake.
Mix sugar, flour and cocoa until smooth. Add water or milk. Cook until thickened. Remove from heat. Add vanilla. Serve with hot biscuits and butter. Serves 2 to 4.
Combine all ingredients and pour into muffin tins lined with paper muffin cups.	Freeze until firm and store in plastic bags.
Spread rolls on cookie sheet and bake for 5 minutes. Brown sausage and sprinkle on top. Sprinkle cheese on top of sausage. Mix 6 eggs and milk. Pour slowly on top. Bake at 325° for about 30 minutes or until done.
Drain beans and rinse. Drain well. In a bowl, mix all ingredients, except Feta cheese. Cover and chill, then mix crumbled cheese into salad and serve. Serves 8.
Combine the cornmeal, flour, baking powder, jalapenos and grated Cheddar cheese in bowl. Beat the buttermilk with the egg and melted butter; add to flour mixture. Stir until just mixed. Pour into greased 8-inch square baking pan. Bake in a 400° oven for 30 minutes, or until firm.
Butter bread; make into small cubes. Put half the bread into a buttered 8 x 3-inch casserole dish; spread with half the shrimp and sprinkle with half the cheese. Repeat. Beat eggs slightly; add seasonings and milk. Pour mixture over other ingredients and sprinkle top with paprika. Bake for 50 minutes at 350°. Serves 4 to 5.
Cover with cold water for 30 minutes. Remove all membranes. Cover with water and cook about 10 minutes. Drain and put in cold water. When cold, drain and brown in hot fat.
Cook beef and onion; add Prego. Simmer for 5 minutes. Heat oven to 325°. Have 13 x 9-inch pan ready. Mix spinach and cottage cheese in bowl. Spread 1/3 meat mixture in a pan. Layer with 1/2 spinach and 1/2 of the remaining meat. Repeat, ending with the meat. Top with Mozzarella cheese and mushrooms. Bake 30 minutes or until golden brown.
Melt the stick of margarine in pan. Add the Worcestershire sauce, onion, poppy seed and mustard. Slice rolls and lay open. Brush inside of rolls with the mixture. Lay piece of ham on one side and cheese on other side of each roll. Close biscuits and brush tops with the mixture. Bake at 325° until the cheese melts (approximately 15 to 20 minutes).
Mix pineapple juice, honey, salt, dry mustard, soy sauce, corn oil and ginger in saucepan. Simmer over medium heat for 5 minutes; cool. Brush each piece of chicken with marinade. Place in shallow baking pan. Pour rest of marinade over chicken and marinate for 1 hour. Broil chicken (turning often) for about 50 to 55 minutes or until fork can be inserted into chicken easily (ovens may vary).
In a small bowl, stir together mayonnaise or salad dressing, pickle relish, honey, honey mustard, white or black pepper, salt and celery seed.
Heat oven to 375°. Combine first 4 ingredients in large bowl. Beat at medium speed of mixer until well blended. Beat in eggs. Combine flour, cocoa, soda and salt. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake for 7 to 9 minutes.
Heat oven to 400°. Empty potatoes and packet of seasoned sauce. Mix into ungreased 2-quart casserole dish. Heat tomatoes (cut up), water and oregano to boiling. Stir into potatoes. Brown sausage and spread on top. Sprinkle with cheese. Bake, uncovered, 30 to 35 minutes. Serves 4.
Mix all ingredients together. Store in tightly sealed container. Dip out desired amount and add boiling or hot water. Serve with marshmallows if desired.
Mix all ingredients until well blended. Bake in tube pan at 350° for 45 minutes. Remove form oven. Punch about 100 holes in cake when taken up.
You will need 1 large (14 x 20-inch) Reynolds oven cooking bag.
In a large bowl, mix all the ingredients and pour batter in an oven pan after being greased and floured. Add the fruits on the top and bake it at 375° to 400° for 1/2 hour. Pierce with a toothpick to check doneness. Cool for 15 minutes before cutting.
Cream sugar, shortening and add eggs. Combine and add to egg mixture, the cereals and water. Combine the flour, soda, salt, and baking powder. Add alternately with the milk. Fold in the raisins. Bake at 400° for 20 minutes.
Cook pasta according to package directions. Rinse and drain well. In bowl, toss pasta, mushrooms, carrot, green onion, zucchini, cucumber and tomatoes. Combine salad oil, soy sauce, lemon juice, sesame oil and hot pepper sauce. Cover and shake well. Pour dressing over pasta mixture and toss to coat. Sprinkle with toasted sesame seed. Garnish with parsley. Yield: 6 servings.
Blend Cool Whip and lemonade; add other ingredients. Can be served in dessert dishes as is or in a graham cracker crust in a 13 x 9-inch pan.
Fry chicken in oil and butter until delicate brown. Remove from pan. Add salt, pepper and uncooked rice to oil and butter in pan. Fry until golden brown, stirring frequently. Add onion, green pepper, garlic, tomato paste, tomatoes, mushrooms and water. Add browned chicken; cover and simmer for 30 minutes or until chicken is tender.
Melt butter, add flour. Stir until smooth. Add rest of ingredients. Add baby carrots.
Pour berries into unbaked pie shell. Mix sugars, cornstarch, cinnamon and nutmeg together. Pour over berries. Dribble lemon juice over berries. Dot margarine over pie. Do lattice crust over top. Place foil around edges. Bake for 15 minutes at 400°; turn oven down to 375°. Take foil off. Bake another 45 minutes, until berries bubble and crust is deep brown.
*(I used 2 to 3 inch diameter onions & 2 bunches of green onions.) (I added 2 cups chopped celery.)
Combine in 8-inch square dish apples and brown sugar. Combine flour mixture with pastry blender. Mix until crumbly. Sprinkle over top of apples. Microwave at High, 9 to 12 minutes. Let stand a few minutes before serving.
Combine fruit and nuts in large bowl. Moisten with brandy. Let stand overnight. Combine flour, sugar, baking powder and salt. Sift all dry ingredients and mix well. Beat eggs and vanilla together. Blend into fruit mixture. Batter will be stiff.
Preheat oven to 350°. Combine pecans and coconut; spread in a greased 9 x 13-inch dish. Prepare cake per package directions and pour cake mixture over pecans and coconut.
Mix vinegar, oil, sugar, celery seed, salt, and mustard and bring to a boil. Pour boiling dressing over cabbage and onions. Mix well. Store in air tight container in the refrigerator for 24 hours before serving. This keeps at least a week.
Cook pasta according to package. Drain and rinse with cold water. Pour pasta in large bowl. Cut artichokes in bite size pieces. Pour artichokes and juice from jar over pasta. Add all other ingredients and toss gently. Serves 8 to 10.
Preheat oven to 375°. Melt butter in heavy saucepan. Combine bread crumbs, cheese, basil, oregano, garlic and salt on wax paper. Dip chicken in butter. Roll chicken in bread crumbs. Place on ungreased baking dish. Bake 40 to 45 minutes or until golden brown. Add wine and parsley to remaining butter. Pour over chicken. Return to oven for 3 to 5 minutes.
On the dried beef and corned beef, use a food processor to chop very fine. Mix ingredients and form into a ball. Then roll it in dill weed. Best if refrigerated overnight.
In wok or large skillet, fry meat in a little oil. After 2 minutes, add the frozen vegetables, keeping the pan hot. As soon as the ice is off the vegetables, add 2 cups of water. Use however many packages of Ramen noodles as you need to feed your crew. (I use 6 packages to feed nine.) Put Ramen in by breaking the dry noodles in fourths. Add the seasoning packet and stir until the noodles are done. Add a little more water, if needed.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of 15 x 10 x 1-inch baking pan.
Cook potatoes in boiling water 20 to 25 minutes or until tender. Allow potatoes to cool. Peel and slice. Arrange slices in a greased, 3-quart baking dish.
Blend flour and milk and add to soup. Heat slowly to boiling and cook until thickened.
Combine all ingredients. Add 3 to 4 pounds fresh shrimp (cooked, peeled, and deveined). Refrigerate overnight; stir occasionally.
Cream shortening, eggs and sugar. Add cocoa and food coloring. Add buttermilk, flour and vanilla. Beat well. Put soda and vinegar together; mix quick and add to cake mixture. Bake at 350° for 30 to 35 minutes.
Wash cauliflower and break into florets. Combine with onions and salt. Cover with ice. Let stand 2 to 3 hours. Drain thoroughly. Combine vinegar, sugar, mustard seed, celery seed, turmeric and red pepper. Bring to a boil. Add cauliflower and onions. Return to boil. Reduce heat and simmer 7 minutes. Pack into hot jars. Process 10 minutes. Makes 5 pints.
Cook and stir ground beef, onion and green pepper in Dutch oven until beef is brown; drain. Stir in the Hamburger Helper sauce mix, water, chili powder, garlic salt, salt, corn with liquid and tomatoes with liquid; cover and cook 10 minutes longer. Garnish with corn chips if desired. Yields about 9 cups soup.
Melt oleo in bottom of pan. Mix mushroom soup, celery soup, rice and milk. Pour mixture into oleo and put chicken pieces on top. Cover with Lipton onion soup mix. Cover with 2 layers of foil and bake at 350° for 2 1/2 hours.
Brown hamburger in large saucepan. Drain. Add onion and saute. Add soups, stirring until smooth. Stir in V-8 and water. Add all other ingredients. Simmer for 20 minutes, stirring frequently.
Brown meat in margarine. Mix other ingredients and then add drained ground chuck. Put in a 2 1/2-quart casserole dish or bean pot. Put 2 or 3 slices of bacon on top and cook, covered, for about 30 to 40 minutes. Uncover and brown the bacon.
Preheat oven to 325°. Butter 2-quart shallow baking dish. In small skillet, saute onion in butter about 5 minutes or until tender. Add spinach, heat until spinach is just separated, stirring often. Drain well. Toss with bread cubes in baking dish. Sprinkle cheese over top. Combine remaining ingredients, pour over bread-spinach mixture. Cut through with a fork to distribute ingredients evenly. Bake 55 to 65 minutes or until set and edges are browned.
Mix together celery, onion and mayonnaise. Mix together all ingredients and put 2 tubes crushed Ritz crackers on top. Melt 1 stick margarine and pour over crackers. Bake 30 minutes in 350° oven.
Drain juice from pineapple and add enough water to equal 2 cups. Bring to boil. Add Jell-O and stir until dissolved then add pineapple and carrots. Refrigerate until Jell-O sets.
Wash, cut and sugar berries. Dissolve Jell-O in 1 cup boiling water. Cool, then pour berries in. Put in refrigerator until it begins to thicken. Pour into pie shell and chill. Cover with whipped cream before serving.
Layer raw potatoes, sliced onions and carrots. Sprinkle rice. Add peas and juice and sausage or beef and cover with tomato soup and water. Bake at 350° for 2 hours. Cover casserole after first hour. Serves 6.
Stir together all ingredients. Put into well-greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch pan. Mix together first four ingredients. Add the next four ingredients to the first, mix thoroughly. Add the apples, mix well. Bake for 55 minutes. May be eaten hot or cold. May also be frozen for use at a later date.
Arrange ingredients in layers in casserole dish, topping with generous layer of Fritos. Hominy may be omitted if desired. Bake in 350° oven for 30 minutes until done.
Combine the corn syrup, butter and brown sugar in a saucepan. Bring to boiling point. Remove immediately. Combine flour and nuts and blend into syrup mixture. Drop dough onto heavily greased cookie sheets about 4 inches apart to allow for flattening and spreading. Bake at 325° for 8 to 10 minutes. Cool 1 minute and remove from cookie sheets. Cookies may be slightly soft when removed from oven.
Heat margarine and one cup chocolate chips in 3-quart saucepan over low heat, stirring constantly, until melted. Stir in sugar, flour, vanilla, baking powder, salt and eggs until smooth. Stir in remaining chocolate chips. Spread in greased 13 x 9 x 2-inch pan. Sprinkle with walnuts. Bake until center is set, about 30 minutes at 350°. Cool completely.
Combine above ingredients. Cover the bottom of baking dish with crushed Ritz crackers (1 to 1 1/2 cups). Pour in the chicken mixture and sprinkle with remaining Ritz crackers. Serve with rice or noodles.
Mix all ingredients together and pour into a 9 x 13-inch greased pan. Cook only 20 minutes at 350°. Let set. Cool before cutting into squares and serve.
Melt butter. Beat eggs with other ingredients. Add butter to egg mixture and mix well. Pour into 9-inch pie shell. Bake at 350° for 40 minutes.
Break chicken and pieces of bread up into small pieces. Stir in other ingredients. Bake at 350° for about 30 minutes.
Bring to a boil and pour hot mixture over apples. Bake at 375° to 400° until apples are tender.
In a large deep skillet, brown beef, onions, green pepper and garlic with shortening. Sprinkle with salt and stir in water. Bring mixture to a boil; add spaghetti (broken into 2-inch pieces). Cook, uncovered, 12 to 15 minutes or until spaghetti is tender. Stir in tomatoes and catsup. Simmer about 10 minutes to blend flavors.
Melt margarine and light brown sugar together. Let bubble over low heat for 1 minute. Remove from heat and cool. Add eggs, flour, baking powder, vanilla and nuts. Bake in greased and floured 8-inch pan for 35 minutes at 350°. Cool in pan and cut into squares. Sprinkle with powdered sugar.