HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, Karo and water until it spins a thread. Add peanuts. Mixture will be thick and sticky. Cook until nuts begin to pop. Take off heat. Add soda and stir. Pour onto buttered cookie sheet. Shake to spread. Let cool and break into pieces.
Combine peanut butter, sugar and egg. Mix well. Chill for 30 minutes. Spread mixture on cookie sheet and press down with fork. Preheat oven to 350°. Bake for 10 to 12 minutes.
Mix in large mixing bowl with mixer the cream cheese, sour cream and mayonnaise until smooth, then add other ingredients, one at a time. Mix until well mixed. Place in covered bowl and chill until ready to serve.
Combine all ingredients, mixing well. Pour into 8 x 8-inch pan. Bake at 350° for 30 minutes. Cool and cut.
With fork, mix first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2, stirring with fork until all ingredients are moistened. With hands, mold dough into 5 balls. Chill at least 15 minutes before rolling. Dough can be left in refrigerator up to 3 days or can be wrapped in plastic or foil and frozen in balls until ready to use. Dough will remain soft in refrigerator and can be taken out and rolled after waiting a couple of minutes. Makes 5 crusts.
Mix sugar, flour and milk. Pour into deep pie dish on top of unbaked crust. Place butter on top. It melts as pie bakes. Pie mixture appears very thin when first placed in oven, but it thickens as it bakes. Bake at 400° for about 1 hour until crust is good and brown and pie is thickened and slightly brown.
Mix all the ingredients in a large kettle. Cook on medium heat stirring often until cinnamon candy has all melted. Place in pint jars or jelly jars and tighten lids.
Brown meat, powder, onion and bell pepper. Drain and add tomato paste; simmer. Stir in remaining ingredients and stir. Cover; simmer 30 minutes.
Set out broccoli and cauliflower to thaw while preparing chicken. Cut chicken into small pieces. In large no stick pan or wok, brown chicken over medium heat. After chicken is cooked, add bouillon, vegetables and soy sauce. Bring to a boil, then turn down to medium heat. Simmer 10 minutes or until vegetables are tender. Dissolve cornstarch in 2 cups of cold water. Add to chicken mixture. Simmer for 5 minutes. Serve over rice.
Cut onions crossways. Place in dish. Top with butter, salt and pepper. Cook on High for 15 minutes.
Dissolve Jell-O in 2 cups of boiling water. Stir in pineapple. Chill until partially set. Add cranberry sauce. Mix together; put sour cream on top. Swirl to marble. Chill until firm.
Cut meat in 1 1/4-inch pieces, roll in flour and brown in large pan with margarine. Saute onions and mushrooms in drippings; add to meat with undiluted soup. Place in casserole dish and bake at 350° until meat is tender, approximately 1 hour. In small pan, mix gravy mix, sour cream and wine. Stir over low heat until well combined. Add to casserole and serve over noodles, rice or mashed potatoes.
Mix sugar, cornstarch, egg and pineapple juice over low heat until thickened. Set aside to cool.
Drain most of the juice from the sweet potatoes. Whip so it is the consistency of mashed potatoes. Mix in cream, eggs, butter and cinnamon. Pour in baking dish. Sprinkle top with brown sugar (fairly heavy) and pecans. Drizzle with butter and honey. Bake at 350° for 1 hour. Let set for 10 minutes to firm up.
Cream sugar and butter; add syrup and salt. Beat well. Beat in	eggs one at a time; add pecans. Pour into a 9-inch pie shell. Bake in a 350° moderate oven for one hour and ten minutes, or until a knife comes out clean.
Beat together sweet potatoes, butter and sugar (use mixer). Next, work Bisquick in slowly with your hands. (This will be very wet and moist.) You must refrigerate at least 1 hour. Form balls on greased cookie sheet. Make small slits in balls for rolls. Cook in oven at 425° for 15 minutes.
Cut in shortening, flour, baking powder, salt and sugar as for pie crust. Add milk and egg. Mix together thoroughly and spread in bottom and a little up the sides of 9 x 13 cake pan. Top with rhubarb. Sprinkle gelatin powder over top.
Prepare cake mix according to high altitude directions on box. Bake 1/2 of the batter 20 minutes in a greased and floured 9 x 15-inch pan. Melt caramels, milk and butter over low heat. Pour over first half of baked cake. Pour remaining batter over filling. Sprinkle nuts on top. Bake 20 to 30 minutes longer.
Cook beef and onions in small amount of oil in skillet. Cook slowly until beef has turned white. Drain. Add remaining ingredients and mix well. Pour into a casserole dish and bake at 350° for 30 minutes.
Drain pineapple; mix with Cool Whip and Jell-O. Chill and serve.
Preheat oven to 375°. Line a 13 x 9 inch baking dish with foil; coat with nonstick spray. Mix meat, 1 cup water, stuffing mix, eggs and 1/4 cup barbecue sauce in a bowl until blended. Shape into a 9-1/2 inch long oval loaf; place in baking dish. Brush with remaining 1/4 cup sauce. Bake 1 hour or until cooked through and a meat thermometer inserted in center registers at least 160°.
Stir together flour, coconut, margarine or butter and brown sugar. Spread evenly in an 8 x 8 x 2-inch baking pan. Press onto bottom of pan to form a firm, even crust. Bake in a 325° oven about 20 minutes or until golden. Cool.
Place oil and butter in shallow cooking pan and put in 375° oven to melt butter. Set aside.
Crush cookies. Mix cream cheese, butter and sugar together in one bowl, then in another bowl, mix pudding and milk. Blend in Cool Whip. Combine 2 bowls.
Brown ground beef and drain. In a blender, blend onion, tomato sauce, cheese and taco seasoning. Pour over meat and beans in an 8 x 10-inch microwave-safe pan. Cover with crushed Doritos chips. Microwave on High, uncovered, for 10 to 12 minutes. Garnish with lettuce and tomatoes.
Preheat oven to 325°. In a blender, mix the butter, sugar, flour and salt. Add eggs, beating well. Add corn and milk; blend for about 30 seconds. Pour ingredients into a buttered casserole; bake for 45 minutes. Stir once halfway through cooking period. When done, a silver knife inserted in center will come out clean.
Press biscuits into a 9 x 13-inch pan, forming crust. Brown turkey, adding all other ingredients except peppers and cheese. Simmer 10 minutes; pour into unbaked crust, spreading evenly. Layer pepper rings and top with cheese. Bake at 400° for 15 minutes or until crust is golden brown. Makes 8 servings.
Combine cornstarch, 1 1/4 cups sugar, lemon juice and lemon rind. Beat egg yolks. Add to mixture. Gradually add boiling water. Heat to boiling. Boil 4 minutes, stirring constantly. Pour into baked pie shell. Beat egg whites until stiff but not dry. Gradually beat in the 6 tablespoons of sugar. Spread meringue over top of pie, sealing in all the filling by touching all sides of the crust. Bake in preheated 425° oven for 4 to 5 minutes until brown.
Cream shortening and sugar. Add eggs; mix well. Add milk and vanilla. Beat well, then add flour with soda. Add oatmeal, nuts and chocolate chips. Add more flour, if needed. Bake at 350° for 10 or 15 minutes.
Preheat oven to 450°. Add all ingredients in a bowl and toss until evenly coated. Empty potatoes onto a shallow baking pan. Bake, stirring occasionally, for 40 minutes or tender and golden brown. Garnish with chopped parsley, if desired. Serves about 8.
Mix cream cheese, powdered sugar, milk and peanut butter together. Add vanilla. Fold in Cool Whip. Pour in pie crust and freeze.
Beat eggs. Add sugars, syrup, butter, vanilla and oatmeal. Mix well. Pour into unbaked pie shells. Bake at 350° until pies are set.
Preheat oven to 375°. Place hazelnuts on baking sheet; bake 8 minutes or until lightly browned. Quickly transfer nuts to clean dry dish towel. Fold towel; rub vigorously to remove as much of the skins as possible. Finely chop hazelnuts using food processor, nut grinder or chefs knife. Increase oven temperature to 450°. Place salmon in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush on salmon; top each with nuts. Bake, nut side up, 14 to 16 minutes or until fish flakes easily with fork. Serve over rice.
Melt Crisco in heavy	skillet and brown meat, onions, celery and peppers. Stir in remaining ingredients. Cover and cook over low heat until meat is tender for 1 to 1 1/2 hours. Serve on buns, toast or cooked rice.
Break lettuce in bite-size pieces. Mix mayonnaise with sugar and mustard. Place all ingredients in a 9 x 13-inch pan in order as listed. Chill 8 to 10 hours before serving. Keeps well for several days. Be sure mayonnaise mixture covers entire top of salad.
Combine ingredients. Refrigerate 2 to 3 hours so flavors will mix.
Combine powdered sugar, cocoa, salt, milk and vanilla in a 2-quart microwavable casserole. Put margarine on top in center of mixture. Cook on High for 2 minutes. Stir until smooth. Add walnuts (if desired). Pour into buttered, waxed paper-lined 8 x 8 x 2-inch pan. Chill for 30 minutes in freezer. Cut into squares.
Take juices and use 1 cup. Drain all fruit well. Arrange in casserole. Mix last 4 ingredients until well blended, free of lumps. Pour over fruit. Bake in 350° oven until liquid bubbles and fruit is hot. Serves 10.
Mix all ingredients together with a spoon. Do not use electric mixer. Pour in oblong or Bundt pan. Bake 30 to 35 minutes at 375°.
Place ingredients in pan and cook until deep beige in color. Stir constantly. Pour into buttered dish and place 3 small Hershey bars over mixture. Spread with knife and about 1/2 cup chopped nuts. Break into pieces when cooled.
Cook macaroni according to package directions; drain. For cheese sauce, in a saucepan, melt butter. Cook onion in butter until tender, but not brown. Stir in the flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cubed cheese; stir until melted. Stir macaroni into cheese sauce. Turn into a 1 1/2-quart casserole. Arrange tomato slices atop macaroni; sprinkle with a little salt. Bake in a 350° oven for 30 to 35 minutes or until heated through. Makes 6 servings.
In a large, heavy saucepan, saute bacon until crisp. Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour. Add clam juice or milk. Stir to blend well. Bring to a boil. Simmer, stirring, until potatoes are tender, about 20 minutes. Add salt and pepper. Finally, add clams with liquid and whipping cream.
Prepare cornbread according to package directions, using 1 of the eggs and 1/3 cup milk. Bake according to directions. Set cornbread aside to dry out; this may be done the day before stuffing.
Mix the ingredients with enough water to hold the mix together and roll out thin on the table well floured so the dough won't stick. Cut into squares. Drop into chicken or beef broth until done (like noodles). Break pieces of chicken or beef when done. Stir meat through.
Brown hamburger in a 10-inch skillet. Pour off grease and rinse with water. Return skillet to burner. Add remaining ingredients, including liquid from peas. Add enough water to 1-inch from top of skillet. Bring to a boil, reduce heat and simmer until noodles are done. Serve hot with salad, bread and butter for a balanced meal. Enjoy. Serves 4.
Mix all but corn flakes and last 1/2 cup margarine. Pour into a 9 x 13-inch baking dish. Spread corn flake mixture on top. Bake 1 hour at 350°.
Mix butter, shortening, powdered sugar, vanilla and orange flavoring. Add flour and pecans. Shape in balls and place on ungreased baking sheet. Bake at 350° for 20 minutes. Makes 3 1/2 dozen.
Preheat oven to 250°. Combine cereal and pecans in a 9 x 13-inch pan; set aside. Combine corn syrup, sugar and oleo in a 2 cup microwave bowl. Microwave on High 1 1/2 minutes; stir and microwave 1 1/2 minutes until boiling. Stir in vanilla and soda. Pour over cereal and pecans, stirring to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool. Break into pieces.
Combine. Cook for 6 minutes until boiling. Stir ingredients. Drop on wax paper.
Pop popcorn in usual way, then pour it into a large brown shopping bag. Place other ingredients into a 2-quart glass bowl, except soda and vanilla, and bring to a boil in microwave. Boil 2 minutes. Remove and add the soda and vanilla. Pour over popcorn in bag, mixing well. Close top of bag and place in microwave. Cook on High for 90 seconds. Remove bag and shake well. Replace bag and repeat procedure 2 more times. Place in large bowl and enjoy!
Preheat oven to 350°. Mix first 5 ingredients and form into 25 to 30 small balls. Bake 20 to 25 minutes, turning once or microwave on High for 5 minutes.
Boil macaroni and drain. While still warm, add dressing and toss. Put in refrigerator and chill.
Saute onions and peppers in 1 tablespoon bacon grease until translucent. Add all ingredients in a casserole. Bake at 325° for one hour.
Saute cabbage and onion in butter until tender. Stir in next five ingredients. Remove from heat. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir one minute. Remove from heat and add the cheese. Stir until melted. Top with small crackers. Yields 4 cups.
Mix crumbs, butter and sugar in a 13 x 9-inch pan. Cover bottom and sides for crust. Refrigerate for 20 minutes.
In a 13 x 9-inch pan, put the potatoes, cut side down. Melt butter and mix with cheese and dry dressing mix. Pour over the potatoes. Bake at 350° for 1 hour.
Boil chicken breasts for 45 minutes. Tear from bone and place in pan. Add soup and water and stir. Fix stuffing (by directions) and spoon on top of mixture. Bake 25 minutes at 350°.
Heat sugar and syrup until it boils and the sugar melts completely. Remove from heat and stir in peanut butter. Add corn flakes and nuts. Place on waxed paper with a spoon or make balls with hands, if desired.
Set oven at 350°. In 9 x 13-inch pan put in 1 stick oleo and place in oven to melt. Combine all ingredients and pour over melted oleo. Spoon on fruit. Bake for 40 minutes.
Cook eggplant and onion in a small amount of water until tender; drain. Crush saltines; add to eggplant and onion mix. If you need, you can add more crackers. Then stir in cheese and mushroom soup. Place in a greased ovenproof dish and bake for 30 to 45 minutes at 325°. You may also sprinkle grated cheese on top. Serves 8.
Cook chicken in a little water until done. Season with salt and garlic. Add sauce; simmer a minute or two. Cut off heat and top with cheese.
Mix all ingredients together except 1/2 cup cheese. Pour into greased (with margarine) crock-pot and top with remaining cheese. Cook on low for 3 to 4 hours or up to 6 hours for a golden crust.
Combine dry ingredients. Fold in egg whites. Add flavoring. Pour into greased pie pan. Bake at 350° for 30 minutes.
Cream margarine and shortening; add sugar, beating until smooth. Add egg yolks; continue beating. Combine flour, salt and soda. Add alternately with buttermilk, then stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake in 3 greased and floured 8-inch cake pans at 350° for 25 minutes. Cool completely before frosting.
Mix together cake mix, butter and 1 egg. Press into 9 x 13-inch pan. On top, sprinkle pecans and butterscotch, chocolate and peanut butter chips.
Spray Pam in 9 x 13-inch pan. Cover bottom of pan with chopped pecans. Spread coconut next. Mix box cake mix with milk, oil and 3 eggs. Pour over coconut. In microwave, melt butter and cream cheese, add powdered sugar. (May have to add a little more milk and drizzle over cake mix.) Bake at 350° for 45 to 50 minutes.
Blend together. Best if you use Granny Smith apples. Probably will keep for 1 week.
In a bowl, sift together all dry ingredients. Set aside. In second bowl, cream sugar and oil. Add eggs and pumpkin. Cream. Add dry ingredients. Mix until well blended. Pour into greased and floured 12 x 18-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost with cream cheese frosting.
Brown beef with onion; drain. Mix butter beans, juice included, stewed tomatoes and tomato sauce. Add to beef and onion mixture. Put in baking dish and cover with cheese. Mix cornbread by directions on package. Cover top of casserole with cornbread mixture. Then bake at 350° for 20 to 25 minutes or until cornbread is done.
Mix together in a 2 to 3-quart glass mixing bowl; microwave on High until almost thickened (stirring occasionally). Pour into unbaked pie shell; add a pat of butter and cover with top crust. Bake in regular oven at 350° for 30 minutes until crust is browned. Fruit fillings will always be done if made this way.
Mix first 3 ingredients and pat in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Beat eggs, baking powder, brown sugar, vanilla, flour, salt and nuts. Spread over baked crust and return to oven and bake 20 minutes. Cook lemon pudding as directed on package except add 1/4 cup extra water. Cook until thick. Add lime Jell-O. Mix until blended. Spread over baked bars. Refrigerate until firm. Serve. Cut into squares with whipped cream or Cool Whip.
Take chicken off bone; cut in bite-size pieces. Saute onions and celery in margarine. Heat broth and soups and pour over breadcrumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half in greased 3-quart casserole dish. Add chicken and top with rest of dressing. Bake at 350° for 50 to 60 minutes.
Heat oven to 350°. Grease and flour 2 round cake pans. Beat all ingredients (except cherry pie filling) in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool about 10 minutes. Remove from pans. Prepare whipped cream. Place 1 cake layer on serving plate. Spoon 1/2 pie filling on top about 1/2-inch from edge. Top with second cake. Spoon remaining pie filling to within 1/2-inch of edge. Frost edge and sides with whipped cream; spoon edging around top border. Keep refrigerated.
Mix together and put 2/3 of the batter in 9x13 pan. Cook at 350° for six minutes. Melt 14 oz. Kraft caramels and 1/2 cup evaporated milk. Pour over cooked batter and sprinkle 6 oz. milk chocolate chips and the rest of the batter. Bake at 350° for 18 minutes or until done.
Stir eggs, cake mix and oil together. Mix well. Stir in nuts, etc., if desired. Using a teaspoon, drop spoonfuls of batter onto ungreased cookie sheet, 2 inches apart. Bake at 350° for 8 to 10 minutes. Cool and watch them disappear!
Use same filling for both pies; put bananas on top of baked pie crust before adding filling.
Spray two 8x4x2 inch baking pans with nonstick coating. In a medium mixing bowl combine flour, pumpkin pie spice, baking soda, baking power and salt. In a large mixing bowl combine pears, sugar, zucchini, oil, eggs and vanilla; mix well. Add flour mixture, stir just till combined. Stir in chopped nuts. Pour batter into prepared pans. Bake at 350° for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes and remove bread from pan. Wrap in plastic when thoroughly cool and store overnight before slicing.
Cream sugar and salad oil. Add vanilla, baking powder, cinnamon and half the flour. Beat. Add eggs, one at a time, beating after each one. Add remaining flour and mix well. Fold in carrots and nuts. Bake at 350° for 1 hour in tube pan.
Combine cream cheese and avocados. Mix until well blended. Stir in lemon juice, onion, salt and Worcestershire sauce. Makes about 2 cups. Serve with corn or tortilla chips.
Mix all ingredients and let stand 30 minutes. Bring to boil about 10 minutes, put in jars and seal.
Mix by hand and form into balls. Place on greased cookie sheet. Bake at 325° for 25 to 30 minutes.
Preheat oven to 375°. Cut the potatoes in halves or quarters and place them in a baking dish with the whole cloves of garlic and onions and a small amount of water. Toss with rosemary. Cover pan and bake for 20 minutes, then remove the cover and roast for another 10 to 15 minutes. Add salt and pepper to taste.
Mix peroxide, soap and baking powder. Pour a generous amount on animal. Lather up. Leave on for 3 to 4 minutes. Rinse and repeat. Do not store excess.
Brown ground beef; drain. Cook potatoes, mixed vegetables, onion and stewed tomatoes. Add seasonings to taste. When vegetables are done, add cheese. Served with cornbread, makes a meal.
Cook meat and place in crock-pot. Add chili to meat. Cut Velveeta into small pieces and melt in microwave. When it is melted, add to meat and chili. Mix well. Keep warm and serve with Tostitos or your favorite chip.
Rinse beans, peas and corn, then combine in a bowl with onions, green pepper and celery. Combine honey, vinegar, oil and seasonings. Heat just enough to blend and pour over beans. Refrigerate overnight before serving.
Mix Crisco, sugar and milk; let cool. Add warm water to yeast in small bowl and let set for 5 minutes. Add yeast to cool mixture and blend 3 cups of flour. Add eggs and salt. Mix in 3 more cups of flour and pour in greased bowl. Cover until doubled (about 2 hours). Punch down and make into rolls. Let rise until double again on greased pan. Bake at 350° for 15 minutes or until lightly brown. This recipe can also be used for cinnamon rolls.
Combine all ingredients, except cereal, nuts and coconut, in a heavy saucepan. Bring to slow boil, stirring constantly. Boil 2 minutes. Have cereal and nuts in large bowl. Pour hot mixture over cereal. Mix well. Cool for 30 minutes. Form into balls and roll in coconut.
Heat oil in skillet. Add crabmeat and vegetables. Stir over medium-high heat for 2 minutes. Add seasoning. Cook 1 minute. Serve over rice and garnish with chow mein noodles. Serves 3.
Combine ground beef, onion, vegetables and juice and bring to a boil. Simmer 5 to 10 minutes until vegetables are tender. Add rice, stir, bring to a boil and cover. Turn off burner and let set for 15 minutes. Add seasoning.
Heat oil or fat (2 to 3-inches) to 375° in deep fryer or kettle. Stir together Bisquick, milk, egg and vanilla until smooth. Dip bread in batter. Fry in hot oil or fat until golden brown, drain and roll in sugar. Serve hot or cold. Makes 3 dozen doughnuts. (Very good.)
Melt margarine and mix with sugar. Gradually add strawberries until mixed, then beat until smooth.
Combine sugar, mustard, salt and flour. Stir dry ingredients into eggs. Heat vinegar, water and butter. When butter is melted, remove from heat. Quickly pour in egg mixture, stirring constantly. Return to heat, cook, stirring constantly, until smooth and thickened (about 3 minutes). Cool and keep refrigerated until ready to use.
Grease and flour a 9 x 13-inch pan. Mix all together in a large bowl until smooth. Bake at 350° for 35 to 40 minutes.
Mix together butter, shortening, brown sugar and egg. Stir in the water and vanilla. Sift flour and add the flour, baking powder, salt and soda to the butter mixture. Add moist coconut. Roll into balls. Flatten each ball with bottom of glass dipped in sugar. Bake 8 to 10 minutes at 375°.
Cream the sugar and oleo. Add eggs and cream. Add flour, vanilla and nuts. Put 3/4 of the batter in a 9 x 13-inch pan. Spread fruit over top of batter. Drop rest of batter by spoonfuls over cherries. Bake at 350° for 30 to 45 minutes until browned. When cool, sprinkle with powdered sugar or powdered sugar and milk glaze.
Soak deer steak, covered in water, in refrigerator overnight. Change water 2 or 3 times.
Put oil in a large skillet; add celery, onions, salt and pepper and saute until tender. Put bread cubes into a large bowl or pan and set aside. In another bowl, break eggs and add 1 1/2 cups of water. Stir together and pour over bread.	Next, take celery and onions and add 2 1/2 cups of water; pour over bread and eggs. Mix all ingredients well.
Cream shortening and sugar. Add eggs and lemon peel. Add mixed dry ingredients, alternating with milk. Fold in nuts. Bake in loaf pan about 1 hour at 350°. After bread has cooled 15 minutes, spoon on glaze. Remove from pan after 10 additional minutes.
Press excess water from spinach. Combine with next 3 ingredients in bowl; mix well. Spoon into greased baking dish. Toss stuffing mix with butter in bowl. Sprinkle over spinach mixture. Bake at 350° for 1/2 hour. Yield: 4 to 6 servings.