HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 marshmallow on 1 graham cracker. Place in microwave for 15 to 30 seconds until marshmallow expands. Spread marshmallow over cracker. Drizzle with chocolate syrup.
Saute onion and celery in margarine. Cook broccoli and rice according to package directions. Mix all ingredients; put in baking dish. Shred some Cheddar cheese and sprinkle on top (optional). Bake at 350° for 25 to 30 minutes.
Toss pecans with mixture of oil and Worcestershire sauce. Roast in a shallow baking pan at 275° for 30 minutes, stirring every five minutes. Drain pecans on paper towel and sprinkle with salt.
Boil whole chicken until it's falling apart. Remove skin and bone from chicken. In a large bowl, mix shredded chicken, 2 cans of enchilada sauce, diced onion and 2 cups of cheese. Pour a small amount of chicken broth in the bottom of 2 casserole dishes. Roll chicken mixture in tortillas. Pour the remaining 2 cans of enchilada sauce over the rolled enchiladas and spread the remaining cheese over the top. Bake, uncovered, at 350° for about 30 minutes.
Blend all ingredients except chocolate stars. Make into small balls (will make about 6 dozen). Roll in white sugar. Bake at 375° for 7 minutes. Remove from oven and press chocolate stars or kisses into center. Return to oven and bake for 3 minutes more. These freeze well.
Brown the hamburg. Add water and bay leaves plus bouillon. Cover and heat to boiling. Add the rest of ingredients. Cover and heat to boiling. Turn heat to low and cook until vegetables are tender.
Prepare pie crust as directed. Prepare gelatin as directed using 3/4 cup hot water, 3/4 cup cold water and lemon juice. Chill until consistency of unbeaten egg white. Gently stir in whipped topping and strawberries. Spoon into shell. Chill for 3 hours. Garnish with fresh strawberries.
Beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Pour into dishes or serving bowl. Chill 3 hours. Top with pie filling.
Mix together all ingredients. Bake at 350°	for 30 minutes in a 9 x 13-inch pan. Rub top with a stick of butter (margarine) while bread is still hot. Serve warm.
Heat oil in skillet. Roll ground beef into medium size balls. Roll in flour and place in skillet. Brown on both sides. Drain oil and pour enough water just to the top of meatballs. Slice onions over top of meatballs and cook until tender.
Beat peas and butter in bowl. Stir in rest of ingredients. Pour into crust. Bake 55 to 60 minutes at 350°. Cool. Cover and store in refrigerator.
Brown onion and ground chuck; drain off excess fat. Mix with other ingredients and bake at 400 degrees for 30 - 45 minutes.
Brown ground meat, onions and garlic. Add rest of ingredients, except Mozzarella. Spread mixture on split English muffins and sprinkle grated Mozzarella over the top. Broil until brown. Quick and easy, plus children love these!
Cream sugar and shortening; add eggs, then other ingredients. Bake in 350° oven until done.
Melt butter in heavy saucepan. Cook until lightly browned. Add 1 cup cream and cook until slightly thickened. Cook and drain noodles. Add noodles and 1/2 cup grated cheese to sauce; mix well. Add 1/4 cup more cream. Stir and toss over the heat. Add the rest of the cheese and cream; toss well. Serve immediately. Goes great with garlic bread and salad!
As the rice cooks, pound steak to 1/4-inch thickness. Cut into strips. Sprinkle meat with paprika.	Brown meat in butter; add garlic. Pour 2 cups broth over meat; add onions. Cover and let cook until meat is tender. Cut green peppers in strips. Cut 2 large tomatoes in eighths. Add cornstarch to 1/4 cup and 1/4 cup of soy sauce. Dissolve and put into skillet to thicken. Add pepper and tomato pieces. Cook until pepper is tender (not falling apart). Spread over platter of rice. Garnish with chopped ground onion bits. Serve immediately.
Combine pudding and milk. Mix well. Add Cool Whip. Lay 1/3 of crackers in bottom of 9 x 13-inch pan. Pour 1/2 of pudding mixture over crackers. Lay in 1/3 more of crackers and add rest of pudding. Lay rest of crackers over top. Top with chocolate sauce and refrigerate overnight. Melt chocolate and margarine. Add rest of ingredients.
Combine first five ingredients. Add eggs and oil, stirring until dry ingredients are moist. Stir in vanilla and next three ingredients. Pour into 3 greased and floured pans. Bake at 350 degrees for 25 minutes. Cool completely.
Heat oven to 375°. Cream Crisco, sugar, milk, butter and vanilla in a large bowl until creamy. Add egg, combine flour, soda and salt. Add slowly to other mixture. Mix well. Stir in chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies; 12 to 14 minutes for crisp cookies. Cool on cookie sheet for 2 minutes. Makes 3 dozen.
Butter a shallow baking dish 12 x 8-inch. Slice potatoes in thick slices, arrange one layer, then top with cranberry sauce, brown sugar, butter and crumbs; repeat until dish is filled. Be sure sweet potatoes and crumbs make the top layer and add a little more butter on top. Bake in moderate oven (350°) for about half an hour--no more. Serves 8 generously. This is delicious with ham, pork, turkey or chicken.
Snap off the tough ends of the asparagus; peel the stalks. Steam the stalks in a small amount of water in a saucepan until tender-crisp. Refresh in ice water and drain. Combine the lemon zest, anchovy paste and lemon juice in a bowl; mix well. Place the asparagus in a serving bowl. Spoon the lemon rind relish over the asparagus; garnish lightly with the shaved Parmesan cheese. A tasty side dish for spring and summer entertaining. For a memorable presentation, tie beautiful bows around bundles of asparagus, using scallions or leeks which have been softened in boiling water.
Cut potatoes in quarters. Layer into bottom of 9X9 greased pan. In bowl, mix sour cream, ranch dressing and soup. Salt and pepper potatoes to taste and mix with soup mixture until well coated. Sprinkle with breadcrumbs and bake at 300 degrees for 3 1/2 hours. Can be made a day ahead, they keep great.
Brown pork in small amount of oil; add 1/2 cup water. Cover and simmer until tender, about 60 minutes. Drain pineapple, reserving the juice. Combine sugar, cornstarch, pineapple chunks, green pepper and onions. Cook 2 to 3 minutes. Serve over rice. If using leftover pork, it only takes about 10 to 15 minutes to warm through.
Put onions in well-greased casserole dish. Cover with mushroom soup and sprinkle with cornflake crumbs. Pour melted margarine over top. Bake at 350° for 1 hour or until onions are tender.
In 4-quart nonstick pot, heat the oil. Add pepper and onion and cook until tender, not soft. Stir frequently, about 10 to 15 minutes. Do not brown. Brown sausage and drain. Also drain the liquid from both the kidney and Northern beans. Add the beans and crushed tomatoes to the sausage. Fill the empty tomato can 1/2 full of water. Add to soup. Dissolve the chicken bouillon in 1/4 cup boiling water. Add to soup. Stir well. Simmer on low 1 hour. Remove from heat. Let stand, covered, 1 hour. Sprinkle fresh green parsley.
Mix dry ingredients in bowl. Add egg and enough water to make medium batter. Mix well; let stand 15 minutes. Put stick in wieners; roll in mix. Deep fry until golden brown.
Melt chocolate chips, peanut butter and margarine in large pan. After melted, remove from heat. Coat Rice Chex with mixture. Shake Rice Chex with confectioners sugar.
Mix together cranberry juice and lemonade concentrate. Add Ginger-Ale or Lemon-lime soda. Pour over ice in tall glasses. Garnish with slices of lime.
Place ground beef and onion in Dutch oven. Cook and stir over medium heat, 8 to 10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary. Drain and rinse black beans. Add black beans, chili beans, tomatoes, soup and chili powder to meat mixture in Dutch oven. Bring to a boil; reduce heat, and simmer covered, over low heat 30 minutes, stirring occasionally.
Combine first 8 ingredients in bowl and mix well. Refrigerate 1 hour. Serve with snow peas. Yield: 1 cup.
Dissolve yeast in water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Sift flour, baking powder and soda together. Cut in shortening. Add liquid mixture. Mix lightly. Knead, roll, cut and bake. Dough may be refrigerated 4 to 5 days and used as needed. Bake at 450° for 10 minutes. Can also be cut into biscuits and frozen on a cookie sheet until firm and then transferred to a freezer bag. Makes about 50 biscuits.
Combine cocoa and sugar in saucepan. Blend in milk and corn syrup. Cook over medium heat. Stir constantly until mixture boils; boil 1 minute. Remove from heat. Stir in butter and vanilla. Serve warm. Yields 2 cups.
Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat. Add garlic while frying. Strain marinade for gravy. Add gravy to meat and simmer for 3/4 hour. Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.
Preheat oven to 450°. Brown meat with onion, garlic and mushrooms in a large pan. Add zucchini, spinach and sun-dried tomatoes, along with some salt and pepper to taste. Simmer over medium heat, covered, for 5 to 10 minutes, then add pasta sauce, tomato paste, water and oregano. Reduce to low-medium heat and simmer about five minutes, stirring often. Sauce should be watery. Add cottage cheese and remove from heat.
Mix together and cook over low heat 5 minutes. Add hot dogs until cooked and serve.
Combine first 4 ingredients. Cook and stir until thickened. Add nutmeg and vanilla. Spoon over gingerbread just before serving.
Mix corn syrup, vinegar, margarine, sugar, salt and pepper together. Bring to a boil, stirring constantly. Pour over cabbage and mix well. Chill and serve.
Brown sausage and drain. Place bread in bottom of 5 x 7-inch or 8 x 8-inch square pan. Add drained sausage and layer of grated cheese. Mix eggs and remaining ingredients and pour over meat mixture. Refrigerate at least 6 hours or overnight. Bake at 350° for 45 minutes.
Place peaches in bowl; sprinkle 1/2 cup sugar over peaches and set aside for about 1 hour. Place peaches, 1/2 cup water and 1/2 cup sugar in saucepan. Slowly cook peaches down to pie filling consistency. If necessary, add 1 or 2 tablespoons cornstarch to thicken. Place 3 cups flour into a mixing bowl; cut in shortening with a fork. Slowly add 1 1/2 cups cold water; roll out on floured board. Roll out about 1/4-inch thick the size of saucer. Spoon 3 or 4 tablespoons pie filling into each round. Fold over and flute edges with a fork. Heat vegetable oil in electric skillet between 300° to 325°. Fry pies until golden brown on both sides.
Mix all ingredients and bake in 9 x 13-inch pan on 350° for 25 minutes or until done.
In mixing bowl, combine cake mix with cinnamon. Add pie filling and eggs. Stir until combined. Pour batter into lightly greased and floured Bundt cake pan (or angel food cake pan). Bake at 350° for 55 to 60 minutes or until cake tests done. Cool in pan for 10 minutes. Remove to wire rack. Cool thoroughly. Sift confectioners sugar lightly over cake.
Steam cabbage until leaves are easily removed. Mix ground beef, bread crumbs and onions with salt and pepper. Set aside. Peel leaves and line inside of steamer basket with the leaves, bottom and sides. Put thin layer of meat mixture on bottom. Cover with thick layer of leaves. Add meat and cabbage leaves until all is used up. Put a little water in bottom of steamer. Add the basket and cover. Boil for about 2 hours. Pull out steamer basket and flip stuffed cabbage onto a plate. Slice as if slicing a cake. Serve with Hollandaise Sauce and mashed potatoes.
Combine dry ingredients; slowly stir in corn oil, eggs and pumpkin. Bake in loaf pan for 1 hour and 45 minutes to 2 hours at 300°.
Place fish in a medium bowl; use fork to break up and mix. Add meal; then blend in egg, well. Use seasonings and add chopped onion, mixing well. Roll in cracker crumbs or meal by tablespoon to make flat cakes. Brown in oil (Crisco, Puritan or olive oil).
Whip together cream cheese, sour cream and spices. Spread in oven-safe pie plate. Cover with pizza sauce. Sprinkle with onions, peppers and pepperoni. Cover with shredded Mozzarella cheese. Bake at 350° about 20 minutes or until bubbly and cheese is melted. Serve with crackers.
Place chips on baking sheet. Top each with onions, chilis, cheese and a little smokie! Heat until cheese melts. Serve warm.
Batter pork chops with flour, quick brown pork chops on both sides in skillet. Place browned pork chops in slow cooker and pour soup on top. Cook on low for 5 to 6 hours.
Combine eggs and corn syrup; beat until well blended. Stir in other ingredients and mix well. Spoon into pie shells and bake at 350° for about 30 minutes or until pastry is brown and filling is firm.
Coat a large, no-stick skillet with vegetable cooking spray. Place over medium heat until hot. Add onions, green pepper and garlic. Cook, stirring constantly, until tender. Stir in kidney beans and next 7 ingredients (drain beans before adding). Cover and cook 5 minutes. Pour into a 13 x 9 x 2-inch baking dish coated with Pam. Set aside.
Peel potatoes and slice fairly thin. Mix oil, Parmesan cheese, paprika, salt and pepper in a mixing cup. Place potato slices in a baking dish, overlapping slices in rows. Pour oil mixture over potatoes. Bake at 350° for 45 minutes or until light brown.
Combine ingredients. Marinate chicken in sauce for 14 hours. Bake 1 1/2 hours at 350°. Turn after 1/2 hour. Recipe makes enough for approximately 3 pound cut up chicken.
Blend top 5 ingredients until moist. Beat at medium speed for 2 minutes. Pour into pre-greased and lightly floured Bundt pan. Bake at 350° for one hour. Let stand in pan for 15 minutes. Cool on rack for 15 minutes until it is at room temperature.
Cook sugar, butter, dates until mixture melts. Stir in cereal and nuts. Shape into balls and roll in powdered sugar.
Cream sugar in softened butter. Add flour and beaten eggs. Stir in buttermilk. Pour into pie crust. Bake at 325° for 45 to 50 minutes.
Combine all ingredients. Reserve a few bread crumbs for topping. After mixing all ingredients together and putting in casserole dish, top with the reserved bread crumbs and bake at 350° until bubbly.
Cut bread into 20 rounds. Flatten with rolling pin; spread both sides of bread with mayonnaise. Roll into cornucopias shape and fasten with toothpicks. Bake on ungreased cookie sheet in 350° oven for 12 to 15 minutes (lightly brown). Remove toothpick.
Combine all ingredients, stirring until blended. Yield: 1 1/2 cups.
Cut meat into 1/2-inch wide strips and pound lightly with tenderizing hammer. Dip strips of mixture in half soy sauce and half Worcestershire sauce. Roll in flour and fry in butter or bacon fat.
Combine flour, sugar and salt. Mix well. Cut in margarine until mixture resembles coarse meal. Toss apples with water and lemon juice. Spoon into casserole and sprinkle with flour mixture. Bake covered at 350° for 30 minutes. Top with cheese and bake an additional 5 minutes. Serves 8.
Combine all ingredients. Pour over chicken. Marinate in shallow baking dish, covered, overnight.
Cream sugar and shortening in a bowl. Add eggs, bananas, biscuit mix and nuts. Beat well.
Blend all dry ingredients. Add milk and egg. Mix thoroughly. Dip apple slices in batter for complete coating and fry in 370° deep oil for 3 minutes. Serve with syrups and jellies.
Put cheese on	platter. Pour	1/2 of sauce over all. Pour shrimp over sauce.	Pour rest of sauce over all.
Combine marshmallows and milk in the top of a double boiler. Place over hot water and stir until mixture melts. Add chocolate bar; stir until melted and smooth. Cool to room temperature.
Beat eggs. Add sugar and beat well. Melt oleo in saucepan, pour in egg mixture and chopped dates. Stir and cook until mixture thickens and turns dark brown (3 to 5 minutes after mixture boils). Add vanilla. Remove from heat, add Rice Krispies and nuts. Cool slightly.
Combine butter, flour, powdered sugar, nuts and place on bottom of 9x13 pan. Mix cream cheese, powdered sugar and 1/2 cool whip and place on top of crust. Mix pudding and milk and place on top of cream cheese mixture. Top with remaining half of cool whip and sprinkle with pecans.
Heat 7-Up with red hots until dissolved. Pour over Jell-O; mix well and let cool. Add applesauce and refrigerate until firm.
Rinse sauerkraut once before cooking with tap water. Combine with Pignuckles in pot big enough that both are covered with fresh water. Then cook for 1 hour until Pignuckles are done. One-half hour before sauerkraut is done, put potatoes on stove and cook. After 1 hour, take Pignuckles out; combine 1 tablespoon flour with water and stir until smooth. Spoon under sauerkraut, wine and Pignuckles. Let simmer for another 10 minutes. Potatoes should be done by now. Discard water; serve and enjoy!
Mix all ingredients (1 egg at a time). Pour into crust. Bake at 350° for 45 to 50 minutes, until center is solid. Top with ice cream or Cool Whip or serve plain.
Mix together squash, carrot, onion, sour cream, soup and margarine in a casserole dish. Top with the prepared Stove Top stuffing and bake at 350° for 45 minutes.
Mix cocoa with boiling water; set aside to cool. Sift together flour, sugar, baking soda and salt in large bowl. In dry ingredients, make a well and add in order: Wesson oil, egg yolks, cooled cocoa mixture and vanilla.
Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry lined pie pan. Dot with margarine. Cover with top crust. Slit, seal and flute covered edge of crust with foil to prevent overbrowning. Remove last 15 minutes of baking. Bake at 425° about 45 minutes.
Heat a frying pan. Add the olive oil, onions, garlic, celery and peppers. Saute until the whites of the onions turn clear. Add ground turkey. Cook until the turkey is done. Drain well. Add approximately 1/3 cup of the wine into the pan. Simmer until the wine is reduced by half. Drain well again. The wine will cut the olive oil and some of the fat of the turkey and add taste. Mix meat mixture with thawed and drained spinach. Put tofu in a blender and blend until smooth. Stir into mixture. Stir in rest of the ingredients. Preheat oven to 350°. Stuff manicotti tubes with the mixture. Place stuffed tubes in a glass roasting dish. Pour fat free commercial (Healthy Choice is good) or homemade spaghetti sauce. It must cover the tubes. Bake covered for 1 hour. Serve tubes with low-fat grated Romano cheese.
Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended. Wrap tortillas in heavy-duty plastic wrap; heat in microwave according to package directions. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place in a lightly greased 13 x 9-inch baking dish. Cook diced tomatoes, tomato sauce and cream in a 2-quart saucepan over medium-high heat, stirring often, 10 minutes or until thoroughly heated. Pour tomato mixture evenly over tortillas, spreading to ends of tortillas; sprinkle with remaining 2 cups cheese. Bake at 350° for 20 minutes or until cheese melts and tomato mixture is bubbly. Serve with desired topping of sour cream and shredded lettuce.
Combine all ingredients in a blender container; cover and blend until smooth, about 30 seconds. Serve immediately. (A quick breakfast on the run.)
Bake in a 350° oven until brown. Use a toothpick. If comes out clean, is done. Takes about 35 minutes in preheated oven.
Saute butter and onion; stir in flour and salt. Add water and cook until thick. Add cheese; stir until blended. Combine with broccoli; blend in beaten egg and pour in greased baking dish. Top with crumbs. Bake at 325° for 30 minutes.
Heat oven to 350°. Spray 8-inch square pan with nonstick cooking spray. In pot, over low heat, melt spread. Add sugar and blend well. Remove from heat, stir in cocoa and vanilla. Add egg substitute and stir to blend. Stir in flour and nuts. Pour into prepared pan. Bake for 25 minutes or until edges begin to pull away from sides of pan. Cool in pan. Sprinkle top of brownies with powdered sugar. Contains 16 squares, 3 g fat and 100 calories each.
Cream butter, vanilla and salt in medium mixing bowl; blend until smooth. Add sugar gradually, blending well after each addition. Blend until mixture is very stiff. Turn onto clean board and knead in all remaining sugar carefully. Mixture should be smooth and not sticky. Cut mixture into desired number of pieces. Mold each piece into shape with palm of hands. Place on wax paper-lined cookie sheet and chill for several hours or overnight. Coconut eggs may be made by kneading in 3 cups flaked coconut after all sugar has been kneaded into fondant. Almond eggs may be made by substituting 1 teaspoon almond extract.
Combine all ingredients and store in an airtight container. Add 1/3 cup of mix to each 8 ounce cup of hot water.
Beat eggs and rest of ingredients in order given. Turn in partially baked pie shell and bake at 425° until just firm. Do not over cook.
Preheat oven to 325°. Cream butter and sugar, adding sugar slowly, creaming until fluffy. Add eggs; mix well. Add the spices, raisins, vanilla extract and pecans. Pour into pie crust and bake at 325° for 45 minutes. Easy and tasty. Bon Appetit!
Put fish fillets in buttermilk and a slice of lemon. Refrigerate for 2 hours. Remove fish from the buttermilk and discard lemon. Combine pancake mix and club soda to consistency of buttermilk. Heat oil in skillet until hot. Dip fish in batter; let excess drop off. Fry fish 4 minutes on each side. Drain on paper towels and keep warm until eating!
In a blender container combine all ingredients until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.
Saute onion and bell pepper in margarine. Add ground beef and cook; drain off the fat. In a bowl mix together sweet pickle juice (optional), salt and pepper, chili powder, Worcestershire sauce and chili beans. Pour sauce in pot with ground beef and simmer for 30 minutes. May need to add water to make it thinner.
Cream margarine and sugar until light and fluffy. Add salt, vanilla and flour, mixing well. Stir in pecans. Shape dough into 1-inch balls and place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes or until lightly browned. Roll each in powdered sugar while warm. Yield: 3 dozen balls.
Combine all ingredients, mixing well. Bake for 45 minutes at 350° in a greased baking dish.
Cream oleo, shortening, sugar until fluffy. Add eggs. Combine flour and baking powder. Add to mix. Add milk. Stir in flavorings. Bake 1 to 1 1/2 hours at 325°.
Add enough turkey or chicken broth to moisten. Mix all ingredients in large bowl. Turn into large baking pan and bake at 350° for about 30 to 45 minutes or until browned.
Preheat oven to 350°. Grease and flour 3 (8 1/2 or 9-inch) cake pans. Mix all ingredients together and bake 25 to 30 minutes. Frost layers.
Cook zucchini shells in boiling salt water for 4 minutes. Drain; arrange shells in greased baking dish. Soak bread in milk for 3 minutes. Squeeze out excess milk; set aside bread. Heat oil in frying pan. Add chopped zucchini flesh; season well. Cook for 6 minutes over medium heat. Add mushrooms and garlic; season and cook 7 minutes. Mix in bread, then add cooked onion. Mix again; cook 3 minutes. Divide mixture between zucchini; sprinkle with cheese. Cook for 18 minutes in oven.
Mash potatoes. Add sour cream, cream cheese, margarine, chives and garlic. Beat together. Spoon into buttered 13 x 9-inch casserole dish. Cover with grated cheese and sprinkle with paprika. Cover dish with lid or foil. Bake at 350° for 30 minutes. (Dish may be prepared and kept in refrigerator overnight.) Makes 12 servings.
Place rolls on cookie sheet, pressing to cover pan. Bake until light brown. Spread mayo mix on baked dough. Put veggies on top. Cover with shredded Cheddar.