HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring all ingredients to room temperature. Combine and mix with electric mixer until smooth. Chill and serve with tortilla chips or vegetables.
In buttered baking dish, add corn, tomatoes and green peppers; mix. Add salt, pepper and sugar.	Cover with crumbs, then cheese and dot with margarine. Bake	for 30 minutes at 375°. Serves 8.
Spray a casserole dish (1 1/2-quart or 2-quart) with cooking spray. Add all ingredients. Stir. Cover tightly with foil or glass lid. Bake at 350° for 1 hour.
In blender container, blend strawberries well. In pitcher, combine pureed strawberries, water, lime juice and sugar. Stir until sugar dissolves. Serve over ice. Garnish with whole strawberries, if desired.
Boil syrup, sugar and water to hard crack stage (300°). Remove from heat. Add flavor of choice and food coloring. Stir well to mix. (Hint: Don't use metal or plastic spoon.) Pour onto greased cookie sheet. Allow to cool. (Mixture will set quickly. You will need to work fast.) Crack candy to desired slice and toss with powdered sugar.
Preheat oven to 300°. Pour water into a large bowl. Add the chicken bouillon cubes and crush them with a fork. stir in the yeast and let stand for 5 minutes. Add the tomato juice, 1 cup all-purpose flour and the wheat germ. Stir to form a smooth batter. Stir in the remaining all-purpose flour and the whole wheat flour. Sprinkle flour on a cutting board, then take a couple of handfuls of dough out. Work into a small ball. With a rolling pin, flatten the balls to about 1/4-inch thick. Use a table knife to cut out your people shapes. Use a spatula to put your people shapes onto a cookie sheet. Bake at 300° for 1 hour. Let them dry in the turned-off oven for 4 hours or more. "For dogs only."
Chop peanut butter cups. Set aside. Melt kisses in microwave on High for 1 minute or just until chocolate is melted. Stir in 3 1/2 cups Cool Whip. Spread 1/2 chocolate kisses topping mix into pie crust. Sprinkle peanut butter cups over chocolate layer. Top peanut butter cups with the remaining 1/2 chocolate mixture. Refrigerate 3 hours or until set. Spread the remaining Cool Whip over pie. Garnish with chocolate kisses.
Mix in a bowl. Cover and refrigerate overnight. Let rise for 2 hours before baking. Bake at 425°.
In bowl, stir together the pecans, walnuts, raisins, cherries, condensed milk and vanilla wafers. Dough will be thick, you will need to use your hands. Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic. Wrap in foil or wax paper. Allow to age one week in the refrigerator; the flavors will blend and all of the milk will be absorbed into the cake.
Mix first 4 ingredients in a large bowl. Mix the butter, Worcestershire sauce and garlic together in a saucepan. Pour over the cereal mixture. Stir. Bake, covered, for 45 minutes at 225°. Stir every 15 minutes. Bake 30 minutes uncovered.
Cook turkey; remove from bones. Set aside. Place onions, celery, carrots and potatoes in casserole and sprinkle with thyme, salt and pepper. Add broth and cook until vegetables are done. Add turkey and cook until blended. Can be thickened with cornstarch and water.
Brown beef in skillet; add just enough spaghetti sauce to coat meat. Spread meat mixture on taco shell. Cut 1 slice American cheese into 6 strips. Arrange on meat mixture to form tic-tac-toe. Cut bell pepper into small strips and use for X's on tic-tac-toe. Slice olives as to form O's. Bake at 350° until cheese is slightly melted.
Mix all ingredients well. Roll out the size of an English walnut. Bake at 325° until cookies start to crack open. Very quickly put a chocolate Hershey's kiss candy down the middle. Cool and eat.
Mix the cream cheese, Cool Whip and Eagle Brand milk. Pour into a 13 x 9-inch graham cracker base. Spread on caramel topping. Melt margarine in skillet. Add pecans and coconut; stir until coconut browns. Add as topping over caramel topping.
Mix flour with fruit and nuts. Cream butter and sugar real good. Add eggs (one at a time) and beat well after each one. Add fruit mixture to batter and fold all together; add flavoring. Grease a 10-inch tube pan and line with brown paper (grease paper). Add cake batter. Bake 1 hour and 20 minutes at 275°. Check to be sure it is done after this time. It may need to bake a while longer. This is a delicious cake.
Soak gelatine in cold water 5 minutes. Beat egg yolks until thick and lemon colored. Gradually beat in brown sugar, then the milk. Add butter and salt and cook in top of double boiler over hot, not boiling water, stirring until mixture coats the spoon. Stir in gelatine. Cool and add vanilla. Beat egg whites until quite stiff. Add granulated sugar gradually while continuing to beat until stiff. Fold into cooled custard. Pour into graham cracker crust and chill.
Cook noodles and set aside. Brown meat in 3 tablespoons margarine. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onion and pepper. Spread half the noodles in a greased casserole. Cover with cheese mixture, then remaining noodles. Place 2 tablespoons margarine over it. Put meat sauce on top. Bake at 350° for 30 to 45 minutes. Can be made day before serving.
Heat oven to 325°. Put noodles to boiling. Brown ground chuck, onion (cook out water of onion). Add olives and mushrooms. Add spaghetti sauce and simmer on low. After cooking sauce, add dash of spice and cottage cheese. Simmer about 5 minutes and turn off sauce. In large baking dish, lay out a layer of noodles. Cover noodles in sauce. Spread out a layer of cheese. Repeat this process until ingredients are used. Make sure your top layer is meat sauce and sprinkle with Mozzarella and Parmesan cheese. Cook 45 minutes.
Mix first three ingredients thoroughly. Bring to a boil on medium heat, boil for 15 minutes, stirring constantly. Remove from heat. Add marshmallow cream and chocolate morsels. Mix well. Pour into a buttered pan. Cool and cut.
Line muffin (small) tin with foil liners. Place 1 vanilla wafer in each liner.
Toast chopped almonds on baking sheet in a preheated 300° oven for 10 to 15 minutes, stirring them once or twice for even roasting. Put raisins in a medium bowl. Spoon rum over raisins. Cover and let stand overnight. Line a baking sheet with foil or waxed paper. Melt chocolate in a double boiler over low heat or in the microwave. Cool slightly, then add to raisin and rum mixture with almonds and candied peel. Take small amounts of mixture and with teaspoon, place in mounds on prepared baking sheet. Let dry slightly, then refrigerate until firm.
While preheating oven to 350°, toast 1 1/2 cups of pecans with 3 tablespoons of butter in an empty pie pan, stirring often, until golden brown. Watch closely because they burn easily. While pecans are browning, in an electric mixer bowl, break eggs. Mix slowly while adding Karo, brown sugar and vanilla. Pour into unbaked pie shell. Gently mix in pecans and butter. Bake at 350° for 50 to 55 minutes or until set.
In processor, whirl egg with lemon juice, Dijon mustard and salt for 5 seconds. With blender on, slowly drizzle in olive and safflower oils. Add vinegar, basil and mint. Pulse on and off until herbs are chopped. Add sour cream and curry; blend well. Cover and refrigerate 1 hour.
Mix all the ingredients and add the food coloring until bright yellow. Spoon the mixture into the pie shell. Place in the refrigerator until you are ready to serve. You can place fresh lemon slices around the side for decoration.
Layer the lettuce, cauliflower, onion, peas and water chestnuts. Mix Miracle Whip, sugar and Parmesan cheese; spread over the top. Cover and refrigerate overnight. Before serving, crumble the bacon and eggs over the top. Sprinkle with salt and pepper. Do not toss until ready to serve.
Cream shortening and sugar; add eggs and 1 1/2 cups flour to mixture, then add vanilla. Put remaining cup of flour on chopped fruit and nuts, add to rest of mixture. Make into 4 or more rolls, chill and cut. Bake at 350° for about 15 minutes. Can be frozen and used later. (I always double recipe.)
Bring all ingredients for sauce to a boil in a saucepan. Cook spareribs for 1 hour. Pour off grease. Pour sauce over spareribs. Bake at 300° for about 1 hour, basting frequently. Yields 6 servings.
Combine dry ingredients. Cut in butter with pastry blender. Make well in center of bowl and pour in milk. Stir until well blended and dough is slightly dry. Place dough on board. Dust with flour and knead lightly. Roll out about 1/4-inch thickness. Cut with biscuit cutter. Place on greased baking sheet. Bake at 425° for 12 to 15 minutes.
Add enough mayonnaise to make pliable ball. Roll ball in chili powder or nuts.
Mix and sift dry ingredients. Add egg, melted butter and yeast. Cover and let rise. Make out rolls. Cover and let rise again. Bake at 350° until light brown.
Beat eggs until light. Add sugar gradually, beating until mixture thickens. Add remaining ingredients. Mix thoroughly. Freeze in ice cream freezer. Makes 1 gallon.
Cook first 3 ingredients on high until it spins a thread from spoon. Add 1 pat of butter and peanuts. Boil about 7 minutes until peanuts smell and liquid has become golden brown color. Add soda and salt quickly. Stir in pat of butter and start dipping out with metal ladle into 7 to 9-inch buttered aluminum pie pans. Shake evenly out. (Helps if someone will shake down while the other pours out the mixture.)
In a dishpan, mix together sugars, eggs and oil. Add vanilla. Sift together soda, flour and salt. Add to sugar mixture. Add remaining ingredients. Mix well. Drop by spoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Don't overbake. Makes 10 dozen.
Brown beef and onion in oil. Add remaining ingredients. Bake at 350° for 1 hour. Add tomato juice, if needed, during cooking.
Mix pineapple and juice with flour and sugar. Cook in double boiler until thick. Stir almost constantly. Let cool. Cut bananas over the cooled pie shell. Sprinkle nuts over bananas. Spread pineapple mixture over bananas and nuts. Spread Cool Whip over top of pie and sprinkle on nuts. Chill.
Unroll crescent rolls. Press into bottom of a 12-inch pizza pan. Seal the sides of rolls together to form the crust. Onto the crust, layer sausage, potatoes and Cheddar cheese. Beat the eggs into the milk and pour on top. Add green peppers. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes.
Brown meat and add seasonings. Cook about 10 minutes. Sprinkle raw noodles over meat. Mix soups together and pour over noodles. Add water. Do not stir. Cover and cook about 5 minutes. Stir and continue to cook another 20 to 25 minutes, stirring occasionally. Sprinkle cheese over top when cooked and serve with French bread and a green salad for a tasty, quick meal. Serves 4 to 6.
Cook macaroni and cheese according to package. Cook hamburger, onion and mushrooms. Mix hamburger with macaroni and cheese, onion and mushrooms. Fix in layers hamburger mixture, pizza sauce, pepperoni, Cheddar cheese and Mozzarella cheese on top. Bake at 350° for 30 minutes. Makes 4-quart casserole.
Combine first 5 ingredients and bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in milk and soups and heat through. Place cheese cubes in bowl and pour hot soup over.
Cook on low heat until sugar dissolves. Turn heat up, when it	comes to a roaring boil, cook for 1 1/2 minutes. Add 1 teaspoon vanilla and nuts if desired. Place in pan or sink of cold water. Beat until it starts to thicken.
In saucepan, melt peanut butter and butter. In a large bowl, combine powdered sugar and cereal. Pour peanut butter mixture over cereal. Blend together with hands. Form into small balls. Chill until firm.
Place crescent rolls in jelly roll pan (10 x 15-inch). Bake at temperature recommended on package. Cool. Mix next 5 ingredients and spread on baked dough. Cut desired vegetables in small pieces. Place on top of crust, then add grated Mozzarella and Cheddar cheeses. Refrigerate until time to serve.
Mix together first 5 ingredients. Roll out into balls and refrigerate (or you can top them with the nuts or cherries). Melt together in double boiler the wax, chips and margarine. Dip balls in chocolate and chill.
Combine oleo, sugar, salt and water in saucepan to melt butter. Cool to lukewarm. Dissolve yeast in 1 cup warm water. Add this to first mixture. Beat eggs. Add to mixture. Stir in unsifted flour. Cover with wax paper. Refrigerate overnight. (Don't knead. Sprinkle only with flour.) Roll out on lightly floured board. Pinch off little balls. Roll together (fold in). Dip in melted margarine. Put 3 balls in greased muffin pan. Let rise 2 hours in warm place. Bake at 375° for 15 minutes or until golden brown.
Sprinkle 18 to 24-inch strip of heavy-duty aluminum foil with powdered sugar. Mix first 3 ingredients in large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard and brittle threads in cold water. Remove from heat. Stir in flavoring oil and coloring. Pour onto foil. Cool; break into pieces. Store in airtight container.
Salt wing joints sparingly with Charlie's on both sides, about 30 minutes before grilling.
Take all the ingredients, using 1 cup at a time, and place in large bowl. Add sour cream last and slowly combine all ingredients together.
Melt butter in casserole dish. Pour in peaches with juice. Mix flour, sugar, baking powder and salt in bowl. Add milk and vanilla. Mix well. Pour over peaches. Bake at 350° for about 30 minutes, until golden brown.
Combine cream cheese, milk and lime juice. Pour into pie crust. Top with Cool Whip. Refrigerate before serving.
Preheat oven to 275°. Salt and pepper chicken. Melt oleo and grease bottom and sides of a 2-quart casserole dish. Place rice in bottom of casserole. Heat soups and seasonings and pour over rice. Dip chicken in remaining oleo and place on top of rice. Bake, uncovered, approximately 2 hours until done. Serves 6 to 8.
Heat oven to 350°. Mix flour, baking soda, cinnamon and salt in bowl. In an 8 qt. bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars, mixing well for 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans.
Sift dry ingredients together. Combine eggs, oil and bananas. Add to dry ingredients and beat until smooth. Bake at 350° in oiled loaf pan for 60 minutes or until separating from the side of the pan. Cool before slicing.
Stir together 1 1/2 cups flour and yeast. Heat milk, water, oil, sugar and salt over low heat until very warm (120° to 130°). (Too hot will "kill" yeast.) Add liquid ingredients to flour-yeast mixture and beat until smooth. Add eggs and beat about 3 minutes. Stir in more flour to make a moderately soft dough.
In microwave-safe bowl, combine diced tomatoes and green chilies and cheese. Stir. Cover and microwave for 8 to 10 minutes on Medium until melted. Stir twice during cooking. Mix well. Serve warm. Makes 4 to 6 servings.
Soften gelatin in cold water. Dissolve over hot water. Cool slightly and stir into mayonnaise. Add all other ingredients, except cream, and mix well. Whip the cream and fold into mixture.
Heat margarine in 13 x 9 x 2 pan. Sprinkle evenly with brown sugar. Spoon pineapple over brown sugar, spreading evenly. Prepare cake mix as directed. Pour over pineapple. Bake at 350° for 35 to 45 minutes or until cake pulls away from sides of pan. Cool for 10 minutes. Invert on serving plate. Cool completely.
In a 1-cup Pyrex measuring cup add wine and soy sauce. Fill the measuring cup to the top with cooking oil. In a blender, blend the white wine, soy sauce and oil mixture with mustard, garlic salt and dehydrated onion flakes. Pour over chicken and marinate overnight. Bake at 350° for 1 1/2 hours in covered pan. Grill 8 to 10 minutes on each side.
Combine cucumbers, onions, green peppers, garlic and salt. Cover with cracked ice. Mix well. Let mixture stand 3 hours. Drain well. Remove garlic. Combine remaining ingredients. Pour over cucumbers and liquid into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath (use half pint or pint jars) 5 minutes.
Mix all ingredients together. Pour into a large unbaked pie shell. Shake nutmeg over pie and bake in slow oven until set. When knife inserted into pie comes out clean, it is done.
Combine sausage, crumbs, slightly beaten eggs, milk, onion and apple. Press into greased baking dish and bake 1 hour at 350°.
Alternate layers of potatoes and onion in a buttered 7 x 11-inch baking dish. Rub chops on both sides with salt and pepper; lay them on top of potatoes and onions. Pour soup over all. Bake at 400° for 45 minutes or until chops are tender. Makes 6 servings.
Grind all raw vegetables. Mix vinegar, salt and sugar and put pickling spice in a bag. Put all ingredients in large pan to boil 1 or 1 1/2 hours. When done, seal in jars for future use.
Stir well. Makes 1 3/4 quarts or you can reduce water in punch to 3 cans. Just before serving, pour 1 bottle champagne. Makes 2 1/4 quarts. Enough for 18 (4 ounce) glasses.
Cut biscuits into fourths; roll in sugar and cinnamon (I put sugar and amount of cinnamon you like in a plastic bag and shake them in there). Put in a 9 x 13-inch pan.
Melt butter, add sugar; cream together. Add flour and eggs; beat well. Stir in butter, milk and vanilla. Pour in unbaked pie shell. Bake 45 to 50 minutes at 350°.
In a covered sauce pan cook egg plant in boiling water until tender, about 5 minutes, drain and mash. Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper. Shape into 8 patties, cook in hot oil 3 minutes on each side till golden brown.
Mix yogurt and Cool Whip; add to graham crust. Place fruit on top. Refrigerate.
Saut onion and zucchini in olive oil over medium heat until zucchini starts to be tender. Add the tomatoes and basil. Stir and cook just a few seconds to heat the tomatoes. Cover and turn off the heat. Be careful not to overcook the zucchini.
Beat whipping cream, powdered sugar and vanilla in a chilled 1 1/2-quart bowl until stiff; refrigerate. Prepare coffee as directed. Heat 2 mugs in boiling water; drain. Place 2 tablespoons whiskey and 1 to 2 teaspoon of sugar in cup and stir. Pour hot coffee into each mug and top with whipped cream. Serve immediately.
Mix sugar, butter and milk in saucepan; bring to a rolling boil. Continue to boil 3 minutes, stirring frequently. Remove from heat; stir in peanut butter and vanilla. Fold in oats and peanuts. Drop by scant tablespoonfuls onto wax paper or baking sheet. Let stand until set. Makes 2 1/2 dozen.
Beat eggs. Add rest of ingredients. Put in a 9 x 9-inch baking dish. Mix and put in refrigerator overnight. Bake in the morning at 325° for 45 to 50 minutes.
Cook chicken until it falls apart. Dice up celery and pickles. Remove chicken from bones and chop into small pieces. Combine chicken, celery and pickles together. Mix mayonnaise and vinegar together. Stir mixture into chicken until moist. Chill.
Mix all ingredients together. Put in 9 x 13-inch pan and bake at 350° for 25 minutes.
Fluff together dry ingredients with whisk. Add remaining ingredients. Cook on griddle until brown and before bubbles burst on top before turning. Turn only once. This batter is thick and they are light delicious pancakes! Add blueberries, if desired.
Cook linguini according to package directions. Drain and toss with 1/2 stick butter. Salt and pepper to taste. Heat 1 stick butter in a large frypan. Add garlic and broccoli. Cook until crisp-tender. Add scallops, pepper and salt. Cook 4 to 5 minutes. Spoon over the linguini and sprinkle with Parmesan cheese. Serves 6.
Skin, clean and trim camel, lamb and chickens. Cook each in water until tender. Meanwhile, hard-cook and peel the eggs. Cook rice until fluffy. Fry nuts in oil until brown and mix with rice. Stuff the chickens with half the eggs and rice mixture. Stuff the lamb with the 5 chickens and more rice mixture. Stuff the camel with the lamb and more rice mixture. Broil camel in large oven or near a gas flame until brown. Spread the remaining rice on a serving tray and place camel on top. Place chickens around camel. Decorate with remaining eggs. Serves 200.
Combine the first 3 ingredients and blend well. Set aside. Sift the remaining ingredients together. Add 1/4 cup butter with dry ingredients to a crumb consistency. Line a 9-inch plate with pastry and put 1/2 crumb mixture over pastry. Add molasses mixture and sprinkle remainder of crumbs on top. Bake at 450° for 10 minutes. Reduce temperature to 350° and bake 25 minutes.
Mix all dry ingredients together. Add eggs, oil, 1/2 cup juice and vanilla. Beat 10 minutes at low speed. Grease and flour an angel food cake pan. Pour half the batter in pan. Lay half the apples on top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining batter and apples. Bake at 350° for 1 hour. When cool, drizzle with powdered sugar and orange juice mixture over top.
Chop vegetables; mix with salt. Let stand 4 hours. Drain out most of the juice. Add rest of ingredients; stir well. Let stand 1 hour. Do not cook. Seal in jars. Let stand about 2 weeks before use.
Stir together sugar and corn syrup. Microwave on High for 4 minutes. Add peanuts. Stir. Microwave on High for 4 minutes. Add butter and vanilla. Stir. Microwave on High for 1 to 2 minutes. Add baking soda; stir gently. Pour onto greased cookie sheet. Cool. Break into pieces.
Brown chicken in olive oil, garlic, salt and pepper; drain. Mix all ingredients (except stuffing and cheese) in large casserole dish. Bake at 350° for 30 to 40 minutes or until bubbly. Layer cheese and stuffing. Dot with butter or margarine. Bake for 10 more minutes. Serve with rice.
Wash chicken and sprinkle with salt and pepper as desired. Roll in flour and gently shake off the excess. With the faucet running very slow, hold chicken under the running water, turning it so the whole piece is wet. (Don't wash the flour off but just wet the chicken.) Now, batter the chicken again in the flour and drop into hot oil. Fry until golden brown on medium-high heat.
Combine meat, onion, green chilies and 1/2 cup cheese; set aside. Combine in saucepan, soups and enchilada sauce; heat until warm. Dip each tortilla in sauce, one at a time. Place in baking dish. Fill with meat mixture; roll up. Pour sauce over tortillas. Sprinkle with remaining cheese. Bake at 350° for 25 to 30 minutes.
Combine all ingredients, except vanilla and butter or margarine. Beat until smooth (I use blender). Cook in double boiler until thick. When thick, remove from stove and add vanilla and butter or margarine.
Brown chops in skillet with fat. Salt. Place slice of onion and slice of pepper ring on each chop. Place one tablespoon rice in each ring. Pour tomatoes over meat. Add celery. Place cover on skillet and when steam appears, turn to low heat for 1/2 to 1 hour.
First Layer: Combine Worcestershire sauce, cream cheese, mayonnaise, lemon juice, onion and garlic powder.
Place chicken in baking dish. Mix all ingredients. Pour over chicken pieces. Bake 1 1/2 hours at 350°. Can be cooked in crock-pot overnight on low.
Mix flour, baking powder, salt and soda. In separate container, cream together shortening and sugars. Add egg yolks and water; mix well. Add vanilla and milk alternately with dry ingredients. Spread in greased and floured 9 x 9-inch pan. Beat egg whites until stiff, but not dry. Add 1 1/2 cups packed brown sugar gradually; beat well. Spread over dough and sprinkle with chopped nuts. Bake at 325° for 25 to 30 minutes.
Cook bacon until crisp; crumble. Add onion to skillet and cook until tender. Return bacon to skillet. Add vinegar, water, sugar and salt. Bring to a boil. Add asparagus; cover and cook 15 to 20 minutes over low heat. Add tomatoes; cover and cook for 3 minutes.
Place all vegetables in casserole. Spoon on soup over all. Sprinkle cheese on top. Bake at 350° for 35 minutes. Serves 6 to 8.
Cook onion, garlic and curry in oil in skillet. Stir in chicken, sliced 1/4-inch wide, tomatoes and raisins. Bring to boil. Cover and simmer 8 minutes. Add potatoes, drained and cut in chunks, and drained green beans. Cook, uncovered, 5 minutes, stirring occasionally. Season with salt and pepper if desired. Serves 4.