HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cocoa, butter and milk; boil for 1 minute at rolling boil. Remove from heat; stir in peanut butter. When thoroughly blended, stir in oats. Drop by teaspoons onto waxed paper. Cool and store.
Cut pocket in each chop and set aside. In a saucepan, mix undrained pineapple, water, celery, margarine, sugar, soy sauce, vinegar and garlic powder. Heat to boiling. Add stuffing and mix lightly. Spoon stuffing mixture into pork chop pockets. Place chops, stuffing-side up, in baking dish and cover. Bake at 350° for 20 minutes. Uncover and bake 25 minutes more or until done.
Bake as directed on the box in a 9 x 13-inch pan. Let cool slightly and poke holes in the top of the cake with a pencil or wooden spoon. Mix caramel sauce and condensed milk and dribble over cake. Let stand for 1 hour. Frost with Cool Whip and sprinkle with crushed candy bars. Refrigerate.
Mix together and place in small muffin tins that have been sprayed with Pam. Bake at 350° for about 20 minutes. Makes about 5 dozen.
Dip out insides of bread. Bake at 350° for 1 hour. Put spinach mixture inside bread. Use bread for dipping.
Preheat oven to 350°. Line 9-inch square pan with foil, grease foil. Melt chocolate and butter in double boiler. Cool 15 minutes. Stir eggs, sugar, vanilla and flour into chocolate mix; pour into pan. Bake at 350° for 30 minutes. Refrigerate 30 minutes.
Arrange ribs with meaty side up, in large pan. Place in oven at 450° for 15 minutes.
Mix juice from beets, vinegar and water, then mix sugar and flour together. Add to juice mixture. Cook until thick. Add butter, salt and beets. Cook 5 minutes.
Layer first 4 ingredients in order given. Beat or mix the next 3 ingredients and pour over layered mixture. Add sausage to top and bake at 350 degrees for 40 minutes.
Mix all ingredients together. Pour into a greased casserole dish. Bake 35 minutes at 350°. Remove from oven. Stir in cheese to melt.
Fry bacon until crisp. Drain well. Reserve 1 tablespoon of drippings. Crumble bacon. Combine sour cream and mayo. Gradually stir in drippings. Add onion, parsley, salt and bacon. Mix well. Cover and chill a couple of hours before serving.
Cook broccoli until tender in 3/4 cup water about 5 or 8 minutes. Stir in soup and milk. Cook over medium heat, stirring constantly until thoroughly heated. Stir in pepper and salt and serve.
Cream margarine and sugar together. Add eggs. Stir in Bisquick and potatoes. Cover and chill one hour. Shape into balls and put 2 inches apart on cookie sheet. Bake at 375° for 12 to 14 minutes. Makes a large batch.
Cream butter and sugar; add yolks and flour. Form into 1-inch balls. Bake at 375° for 12 to 15 minutes. While warm, insert round toothpicks and cool. Melt caramels with milk. Dip cookie into caramel mix and roll very carefully into finely chopped nuts just around sides so it looks like a taffy apple. Keep caramel mix warm or it will harden.
In a bowl, mix walnuts, cinnamon and 1/2 cup sugar. Set aside. In a large bowl with mixer at high speed, beat margarine until creamy, gradually adding 1 cup sugar. Beat until light and fluffy. Add eggs and vanilla until blended. Sift flour. Add baking powder, baking soda and salt alternately with sour cream. Spread 1/2 of the batter in Bundt pan. Top with thin apple slices and half cinnamon mixture. Top with remaining batter and cinnamon mixture. Bake at 375° for 40 minutes.
Brown hamburger with onions. Drain fat. Add tomatoes and seasonings. Place meat in a 9 x 13-inch casserole. Layer vegetables, cream of mushroom soup and cheese. Top with Tater Tots. Bake at 350° for 1 hour or until Tater Tots are crispy golden brown. Can be made ahead and frozen before or after baking.
Combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter. Pour into greased 9 x 13 x 2-inch baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 30 to 35 minutes, until a toothpick comes out clean.
Preheat oven to 375°. Butter a baking dish. Place fillets in dish so they don't touch. Spread onion, tomatoes, garlic and herbs over fillets. Add vermouth. Add oysters and liquor. Put dish in oven 8 to 10 minutes. Remove fish and place on platter; cover. Reduce sauce over high heat for 2 minutes. Pour sauce over fish. Garnish with fresh parsley and serve.
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients. Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked. Allow the soup to stand for an hour before serving, then heat through. This is also a good soup to make a day ahead.
Melt the stick of butter in a deep pie pan. Mix sugar, flour and milk together and pour into butter. Add the peaches in center of mixture. Bake slowly at 350° until brown.
Mix gelatin with 3/4 cup boiling water. Add 3/4 cup cold water. Chill until thick. Add fruit. Chill until firm. Makes 8 servings.
Cream the first 3 ingredients. Add next 2 ingredients. Add remaining ingredients. Pour in greased muffin tins. Bake in a 375° oven for 20 minutes or until tested done when inserted toothpick comes out clean.
Heat oven to 350°. Grease a Bundt cake pan. Drain and rinse blueberries; set aside. Mix brown sugar, nuts and cinnamon. In a large bowl, blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries. Repeat, ending with muffin batter. Bake for 50 minutes. Mix confectioners sugar and milk until smooth. Drizzle on warm cake.
Put marshmallows on bottom of lightly greased pan (do not overlap). Mix cake according to box directions; pour over marshmallows. Mix strawberries and Jell-O together. Spoon mixture over the cake batter and bake in 9 x 13-inch pan at 350° for 35 minutes. Marshmallows will come to the top and strawberries will go to the bottom. Top with Cool Whip.
Layer a 9 x 13-inch cake pan with whole graham crackers. Mix the pudding with the milk; fold in the Cool Whip. Spread half of mixture on top of graham crackers. Make another layer of graham crackers. Spread on remaining pudding mixture. Top with another layer of whole graham crackers. Frost with 1 can of chocolate frosting. Chill overnight.
Sift together flour, soda and salt. In another bowl, beat shortening, sugar and egg yolk until fluffy. Alternately add flour and then buttermilk to shortening mixture. Then stir in vanilla. In another bowl, beat egg white until stiff. Fold egg white into creamed mixture. To make cookies, drop by tablespoons onto a greased cookie sheet. Sprinkle with sugar. Bake at 375° for 20 minutes. Makes about 2 dozen.
Mix sugar, oil and syrup; stir in flour. Add rest of ingredients and mix well. Use any kind of spices you like. Cook 45 minutes or until done.
Blend peppers and mix in sugar and vinegar. Bring to a brisk boil for 3 minutes. Add pectin and boil 1 minute. Remove from heat and set aside for 5 minutes. Pour into hot sterile jars.
Preheat oven to 375°. Cream margarine and sweetener. Sift baking powder, salt and flour, then add alternately with skim milk to creamed mixture. Add almond extract and beat stiff and fold in whites. Pour into two well-greased 9-inch layer pans. Bake about 30 minutes. Cool a few minutes, then remove cake from pans and cool further on wire rack.
Cream butter, shortening and sugar together. Stir in flour, salt and nuts. Place on ungreased cookie sheet. Bake at 400° for 10 minutes. Cool and roll in powdered sugar.
Add water to the lemonade as directed on the cans. Mix with the other juices and add ice.
Split a flank steak like a pita pocket. Make stuffing with dried bread, onions, sage, celery, chicken broth. Stuff into pocket. Roll steak up and tie or skewer to keep stuffing in. Roast in oven or 350° like a pot roast until done.
Fill the peach half with cranberry sauce or cottage cheese. poke a toothpick through the carrot curl or cheese to make a sail and then stick it in the peach.
Mix all ingredients, except topping, and place in a 2-quart uncovered casserole dish.
Dissolve Jell-O in hot water. Cool. When slightly set; add other ingredients. Add radishes for color (optional). Serve 10 to 12.
Place cooked carrots in casserole. Melt 1/2 stick butter, cheese and 1 tablespoon water; pour over cooked carrots. Crumble 15 crackers and melt other 1/2 stick butter; mix together. Put cracker mixture on top of carrot mixture and bake at 350° until it bubbles, about 25 minutes.
Mix with spoon. Use two mini muffin pans. Spray with Pam. Put a small pat of butter into each cup, then put 1/2 teaspoon batter over butter. Cook at 400° for 10 minutes.
Pour into pastry lined pan. Bake at 375° until set and pastry is nicely browned or about 40 to 50 minutes.
Brown beef in skillet on top of stove. Transfer to slow cooker. Add remaining ingredients, stirring to blend. Cover and slow cook. Set temperature depending on how long you wish the stew to cook. If you want stew ready in 9 to 10 hours, set on low temperature; 8 hours, set on medium; 5 hours, set on high.
Mix all ingredients together. Work in fat with tips of fingers; then add milk. Roll very thin. Prick well and bake for 15 minutes in moderately hot oven. When cold, break into pieces. May be served in place of crackers; also good when hot served with butter.
Place veggies in Ziploc bag with dressing. Marinate 24 hours, shaking occasionally. Drain liquid. Add mushrooms. Stir-fry until veggies are tender-crisp.
Saute peppers in oil; add garlic when peppers are almost done. Do not burn. Melt butter, medium-low. Add flour to form paste. Add broth and combine thoroughly. Add soy milk, cheese and pepper. Cook until thickened; stir constantly.
Mix butter, sugars and eggs until smooth. Add all other ingredients. Drop by tablespoon onto cookie sheet and bake for 10 minutes at 350°.
Preheat oven to 350°. Melt 1/2 cup butter. Pour into 9 x 12-inch dish. Add 1/2 package of hash browns. In a separate bowl, mix soup, sour cream, milk and green onions. Pour 1/2 of mixture over hash browns. Pour remainder of mixture on top. Add remainder of hash browns. Pour remainder of mixture on top. Sprinkle remainder of cheese on top. Cover with crushed corn flakes. Pour 2 tablespoons of melted margarine over mixture.; Bake for 45 minutes or until done.
Preheat oven to 375°. Combine all ingredients, except pecan halves; blend thoroughly by hand to form firm dough. Place cluster of 3 pecan halves on greased cookie sheet. Shape dough into 1-inch balls and place in center of pecans. Flatten ball slightly to press into pecans. Bake at 375° for 10 to 12 minutes. Makes 4 to 4 1/2 dozen.
Heat apple juice to boiling. Combine with gelatin in a 1 1/2-quart bowl and stir to dissolve gelatin. Blend in ice cream. Fold in 1 1/2 cups applesauce. Chill until mixture is thickened. Spoon into bowl and garnish with remaining applesauce. Makes 8 servings.
Saute onions and peppers in butter until soft. Add milk and flour gradually and cook, stirring constantly, until thickened. Add to crab meat with grated eggs, salt, pepper, mustard, lemon juice and Worcestershire. Put in crab shells. Top with bread crumbs. Dot with butter. Sprinkle paprika on top. Brown under broiler. Can be frozen.
Roll steak in flour and brown in oil; place steak in casserole dish. (Salt and pepper both sides of steak during browning.) Cut up 1 large onion all over steak. Put water with oil from frying pan and completely cover steak. Cover dish and bake at 350° for 3 hours.
Mix sugar, vinegar, celery seed, mustard and onion with mixer. Add oil until mixture is thick. Refrigerate. Makes 1 quart.
Cook noodles according to package directions. In a medium skillet, heat oil and cook mushrooms until tender. Stir in anchovies, olives and parsley. Toss mixture with hot noodles. Makes about 2 main dish or 4 side dish servings.
Drain fruit cocktail and cherries; save juices. Replace juices to cold water of jello; add water if necessary. Refrigerate. When jello is half hardened, whip the whipping cream until stiff peaks. Add sour cream and softened cream cheese. Mix completely; refrigerate. Halve cherries. When jello is 2/3 hardened, add all ingredients. Mix and chill.
Butter the bread and cover with ham or roast beef, a matter of taste. Fry eggs and put them on top of the meat. Add the dill pickle.
In a skillet, saute Spam until brown over medium heat. Combine other ingredients in bowl. Add the Spam and set aside.
Beat eggs and milk. Add salt and pepper. Add flour, 1/2 cup at a time, until dough pulls away from sides of bowl and forms a ball. Knead. Sprinkle surface with flour and roll dough to 1/8-inch thick. Cut into thin strips. Boil in meat broth about 10 minutes or until done. May dry and freeze for later use.
Prepare macaroni according to package directions; drain. Meanwhile, prepare sauce. In a 2-quart saucepan over medium heat, cook mushrooms and onion until tender in butter. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through.
Cut the potatoes into 4 wedges. Cut crosswise at 1/4-inch intervals to within 1/4-inch from bottom of potatoes. Place in ice water 1 hour. Dry potatoes. Mix the margarine, catsup, mustard, paprika and salt. Place potatoes on jelly roll pan. Brush with 1/2 of the catsup mixture. Bake in 425° oven, brushing occasionally with remaining mixture, 35 minutes or until tender. Serves 6.
Mix all ingredients in a bowl. Shape or roll into finger-size pieces and flatten with fork lengthwise. Place on a greased baking sheet. Bake at 350° for about 15 minutes. Makes 5 1/2 dozen.
Brown ground beef, onions and bell pepper. Pour in beans, barbecue sauce and sugar. Add salt and pepper to taste. Bake 30 minutes in 350° oven.
Mix all ingredients except nuts and shape into ball. Press nuts on the outside. Serve with crackers.
Coat pork with hot sauce. Heat oil in nonstick skillet over medium heat. Add pork and brown. Add salsa and preserves to pan; lower heat, cover and simmer for 15 to 20 minutes. Serve over rice. Serves 4.
Mix and bake in small muffin tins at 350° for 8 to 10 minutes. Makes 3 dozen.
Pour boiling water over bran and let cool. Cream Crisco and sugar. Add eggs, one at a time, then add buttermilk. Add flour and baking soda. Fold in water and bran. Fold in Kellogg's All-Bran. Makes 1 gallon. Keeps 6 weeks in the refrigerator. Fill muffin tins 1/2 full and bake at 375° for 15 to 20 minutes.
Heat oven to 350°. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda and baking powder. Reserve 1 cup dough. Press remaining dough into ungreased rectangular pan, 13 x 9 x 2-inches. Spread with jam. Crumble reserved dough and sprinkle over jam. Bake until golden brown, about 20 minutes. Cool and drizzle with Glaze. Cut into bars, about 2 x 1 1/2-inches. Makes 3 dozen.
Prepare and bake cake mix as directed on package for 13 x 9-inch baking pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1-inch intervals.
Soften gelatin in lemon juice; set aside. Beat egg yolks with 1 cup sugar and the salt until thick (beat in sugar gradually). In top of double boiler, combine egg yolk mixture, softened gelatin and butter. Cook over hot, not boiling, water until thickened, stirring constantly, about 10 minutes. Stir in lemon peel and vanilla. Cool until mixture begins to thicken.
Heat sugar and water until sugar is dissolved; cool. Blend bananas in blender. Add a little of the pineapple juice. Combine banana mixture, remaining pineapple juice, orange juice and lemonade; freeze in 1/2-gallon containers. (I use Ziploc Baggies.)
Biscuit pizzas are great for every occasion. They are good for party hors d'oeuvres, cookouts, quick snacks or supper, lunch and even breakfast. It's really very simple, just spread pizza sauce on the biscuits, put cheese on them and pop them in the oven at 350°. Cook from 7 to 10 minutes or until crust is golden brown.
Add all ingredients at once in bowl and mix together. Grease tube pan and bake at 350° for 1 hour and 10 minutes. Top when cool with powdered sugar. Cake can be frozen.
Brown beef; drain. Add salt and pepper. Sprinkle flour over meat. Slowly add water; blend. Simmer, stirring, until thickened. Mix sour cream and soup; blend with meat. Return to heat; simmer for 5 minutes. Serve on toasted bun or wide noodles.
Cook macaroni, drain well. Finely chop celery, green pepper and onion. Add all ingredients and mix well.
In large skillet, heat oil and add the rice and saute to a light brown color. Stir continuously. Add onion, garlic and green pepper. Add salt, pepper and cumin. Add tomato sauce and stir well. Add tomatoes and water. Cover and cook over medium heat for about 20 minutes or until water is absorbed. Do not stir while cooking. Let stand a few minutes before serving.
Cook sugar and eggs at low heat until creamy. Then mix flour and pecans together. Add sugar, egg mixture and vanilla. Put in greased pan. Bake at 300° to 350° for 40 to 50 minutes. Cut in squares while hot and remove from pan.
Brown chicken in butter in large skillet. Add sausage, green pepper, onion and celery; cook until vegetables are just tender, about 5 minutes. Mix in tomatoes and water; bring to a full boil. Stir in rice, salt and hot pepper sauce. Cover and remove from heat. Let stand for 5 minutes. Makes about 4 servings.
Cream butter and sugar until light and fluffy. Add dates and beat about 3 minutes. Stir in nuts, cereal and vanilla. Cool. Drop into small balls and roll each in coconut. Yields 2 1/2 dozen balls.
Add coloring to water. Mix all the ingredients together with your hands. Roll out with rolling pin and cut into desired shapes.
Cream together butter and sugars. Add eggs and vanilla. With mixer, add salt, baking soda and baking powder. With mixer add 1/2 flour and oatmeal. (Put small amount of oatmeal in blender at a time and blend until it turns to a powder.) By hand mix in balance of flour and oatmeal, chocolate chips, grated Hershey bar and nuts. Bake on ungreased sheet. Make golf ball size cookies. Bake at 375° for 6 to 10 minutes. Makes just over 100 cookies.
Mix together first 7 ingredients. Pour small amount of batter into a greased tube pan. Add a layer of apples and sprinkle cinnamon and sugar on the apples, then add another layer of batter. Cover with another layer of apples, sprinkled with cinnamon and sugar. Continue layering until ingredients are used. Apples to be last layer; top with cinnamon and sugar. Bake at 350° for 1 1/4 hours.
Preheat oven to 325°. Melt oleo in baking dish. Mix other ingredients. Pour over oleo. Cover and bake one hour.
Toss chicken with cornstarch. Heat oil in large nonstick frying pan. Add chicken stir-fry 2 or 3 minutes until vegetables are crisp and tender. Pour in sauce and return chicken to skillet. Then stir for a few minutes.
Saute onion and potatoes in butter or margarine until potatoes are golden brown. Mix eggs with milk, salt and pepper. Pour mixture over potatoes. Cook gently, stirring lightly, until eggs are cooked. Serve with ham, bacon or fried bologna, toast and jelly.
Brown and drain beef. In a crock-pot, heat the beef, cheese and salsa until the cheese melts. (This will take about an hour.) Serve warm with tortilla chips.
Mix first 8 ingredients. Add milk and mix. Blend in fruit and nuts. Spoon into muffin cups and bake at 400° for 18 to 20 minutes.
Cook (boil or bake) potatoes; then use a potato masher strainer to get 2 cups of mashed sweet potatoes. Cream sugar and butter; add potatoes, eggs, nutmeg, vanilla, lemon juice and bourbon. Bake in unbaked pie shell (9-inch pan) at 325° for 45 minutes. If you don't use the pie fairly soon, you can freeze it (wrap in individual slices in plastic wrap before freezing).
Brown pork chops in small amount of fat. Remove and drain. Saute onion, celery and bell pepper. Arrange pork chops in bottom of casserole. Add onion, celery and bell pepper, soup using can full of water. Add raw rice and mix with soup. Cover and bake 1 hour at 350°. Remove cover and brown slightly if desired.
Grease a 2-quart casserole dish and lay broccoli flat along the bottom. Sprinkle half of the shredded cheese over the broccoli. Pour the cream of mushroom soup over the cheese. Sprinkle with half of the can of onion rings and then the rest of the cheese. Drip the French dressing all over the top of the casserole.	Top with the	remaining onion rings. Bake, uncovered, at 350° for 30 minutes.	Serves 4 to 6.
Put a layer of each of first 4 items in a baking dish. Place crackers on top. Bake approximately 20 to 30 minutes in 350° oven.
Saute onion in margarine. Add curry powder, soup and milk. Mix and heat. Cook rice as directed on package. Fry or broil fish fillets. Place rice on serving platter. Pour sauce over rice. Arrange fish on top of sauce. Garnish with lemon slices or sprigs of parsley. Serve immediately. Serves 4.
Put in large punch bowl. Blend Hawaiian punch, dry lemonade, pineapple juice and 7-Up. Spoon in sherbet just before serving.
Mix and freeze in Tupperware container for 2 days. When ready to serve, add 4 quarts ginger ale. The punch mix will keep for weeks.
Mix together. Cook (about 13 minutes) to soft-ball stage (234°). Cool. Beat until thick enough to spread.
Mix all ingredients except bacon. Chop bacon fine and sprinkle (uncooked) on top. Bake at 300°, uncovered, in a 9 x 13-inch pan, for 2 hours.
In a bowl, combine flour, milk, eggs, oil and salt. Beat until blended. Heat a lightly greased skillet. Remove from heat; spoon in 2 tbsp. or 1/4 c. butter. Lift and tilt skillet to spread batter evenly. It should be very thin. Return to heat. Brown then flip. (This makes a lot of crepes, usually half the recipe for the chicken.)
Mix cocoa in sugar; add milk and Karo. Cook over low heat, stirring occasionally to soft ball stage. Take off heat; add margarine and cool until pan can be held. Add vanilla; beat the fudge until it starts to hold shape in pan for 15 seconds and fudge loses glossiness. Pour in buttered plate; score and cut in small squares.
Melt oleo and mix with crumbs. Pat down in 9 x 13-inch greased pan. Sprinkle ingredients on in this order: 1 cup chocolate chips, 1 cup butterscotch chips, 1/2 cup walnuts, 1/2 cup coconut, 1 cup chocolate chips, 1 cup butterscotch chips, 1/2 cup walnuts, 1/2 cup coconut and then Eagle Brand milk. Bake at 325° for 25 minutes.
Roll the meat in flour, salt and pepper, then brown in shortening. Add seasonings or seasoning mix, 1 teaspoon salt and water. Cover and simmer for about 45 minutes. Add vegetables and cook another half hour.
Saute onion in margarine. Add beef and brown. Drain off grease. Add spaghetti sauce, soup and sugar. Mix well. Stir in spaghetti (use your own judgment about how much spaghetti to add, mixture should not be too dry). Pour into baking dish. Bake for 20 minutes at 350°. Sprinkle grated cheese on top and bake an additional 10 minutes.
In saucepan over low heat, melt morsels with milk. Remove from heat and stir in remaining ingredients. Spread evenly into wax paper-lined, 8-inch square pan. Chill 2 to 3 hours or until firm.
Brown ground beef and minced onion in a 10-inch frypan on automatic top burner set at 400°. Add tomato and chili beef soup. Lower temperature to 325° and bring mixture to a simmer, stirring well. Blend in salt and chili powder. Line casserole dish with half the corn chips. Spoon in meat mixture. Top with remaining corn chips. Sprinkle cheese evenly over top. Bake at 350° until cheese is melted or about 25 minutes. Serve hot!
Cook broccoli according to package directions. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly until thickened and smooth. Stir in mushrooms. Place broccoli pieces in shallow baking pan. Cover with chicken and pour mushroom mixture on top of chicken. Top with parsley and bread crumbs. Bake, uncovered, at 375° for 15 to 25 minutes or until bubbly and brown on top. Yields 4 servings.
Combine cream cheese, Parmesan cheese, margarine and milk. Cook over low heat until smooth. Then add 8 ounces of fettucini, cooked and drained. Toss lightly.