HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush Oreo cookies and mix with oil. Press in 9 x 13-inch pan. Freeze until set. Soften ice cream and spread on top. Crush peanuts and spread 1/3 cup on top of ice cream. Freeze until set. Boil chocolate chips, evaporated milk, powdered sugar and margarine for 8 minutes, stirring constantly. Cool 1 hour. Spread on top with 1/2 cup peanuts. Freeze until set.
Break the mincemeat into small pieces and put in small pot. Cover with 1 cup water. Place over medium heat and boil 1 minute. Cool. Prepare gelatin using 3 cups hot water. When gelatin is slightly thickened, add mincemeat mixture and nuts. Put in refrigerator until set.
In double boiler, melt morsels. Add nuts and noodles. Mix well. Drop by teaspoon onto waxed paper. Let cool. Serve.
Saute garlic in butter, add other ingredients, except shrimp, and simmer until blended. Add shrimp and toss gently until pink. Serve over rice. May sprinkle with chopped parsley and/or Parmesan cheese.
Cook carrots until tender. Blend all other ingredients and pour over carrots in a glass bowl. Cover and marinate overnight.
Add all ingredients to cake mix and mix well. Bake at 325° for 40 to 45 minutes.
Crush cookies. Mix into Cool Whip and chill. Serve as is or a topping.
Saute the pecans in butter 3 to 5 minutes; set aside. Using scissors, cut the dried beef into small pieces. Blend with the rest of the ingredients. Pour into a glass baking dish and top with sauteed pecans. Bake at 350° for 20 to 25 minutes. Serve hot with crackers. Serves 10 to 12.
Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl; add alternately with milk to batter. Blend well. Pour into pans; bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes, then remove from pan and use cocoa in your favorite frosting recipe.
Mix first 4 ingredients together. Pour half the mix in an ungreased 9 x 13-inch baking dish. Bake for 16 minutes at 350°.
Put the warm milk and package of yeast in a mixing bowl and let stand for 5 minutes. Stir well. Add butter or oleo, sugar and salt. Beat with beater until thoroughly blended. Add flour and continue to beat as long as possible, then mix with spoon. Cover bowl; set in warm place. Let rise about 45 minutes. Stir down batter and fill greased muffin tins a little more than half full. Bake for 15 to 20 minutes in 400° oven.
Heat oven to 350°. Sprinkle nuts in greased 13 x 9-inch baking pan. Divide dough into 24 pieces. Shape into balls. Place in baking pan; sprinkle with cinnamon.
Cut each biscuit into four pieces (kitchen shears work well). Roll each piece in the mixture of sugar, cinnamon and ground pecans. Place in a large buttered tube pan.
Coat bread with Pam and sprinkle with garlic powder. Bake in 300° oven until bread is golden brown. Coddle the 2 eggs. Rub large bowl with garlic. Place lettuce in bowl. Combine eggs, mustard, lemon juice, water, oil and Worcestershire, stirring well. Add to lettuce and drizzle eggs over it. Add cheese and croutons. Contains 62 calories per 1/2 cup, 70 chol, 87 sod., 3.3 fat.
Empty sauerkraut (including juice) into 6 quart pot. Add tomatoes and onions. Bring to a boil, lower heat and cook slowly about 2 hours. Stir occasionally and sweeten to taste as it cooks.
Stir all together and bake at 350° for 1 hour. Try, they are great!
Mix all ingredients together. Butter large Pyrex dish. Pour in mixture. Dot with butter. Bake at 350° for approximately 45 minutes.
Bake in oven at 400° for 15 to 20 minutes. Makes 1 dozen.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomato, if desired. Serve with tortilla chips or crackers (better).
Grease bottom and sides of loaf pan (16 x 5 x 5). Line bottom of pan with waxed paper. Grease paper.
Filling: Wash, quarter, core and pare apples; slice approximately 1/8-inch thick. Put into bowl containing vanilla and brown sugar. Toss so apples are coated. Let stand 30 minutes.
Cook chicken in 4 cups unsalted water.	Melt butter in 9-inch square ovenware. Discard bone and skin	from cooked chicken. Cut chicken into bite size pieces. Layer stuffing, chicken, mushroom soup, stuffing,	chicken and chicken soup. Top with stuffing. Pour 2 cans of broth over and bake at 350° for 1 hour.
Combine sugar, margarine and milk in a large bowl. Beat at high speed of mixer until well blended. Knead until smooth. Separate and add food coloring to make assorted colors. Shape mints into candy molds and place on cookie sheets. Cover with paper towels and let set overnight.
Cook sausage until done, breaking into bits as it cooks. Drain and set aside. Beat eggs. Add milk, salt and mustard. Layer bread in a greased 2-quart baking dish and layer sausage and cheese over bread. Pour egg mixture over this. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6. Nice to have for breakfast when you have a guest.
Grease shallow 2-quart baking dish. Blend Tabasco and Worcestershire with ham. Spread evenly on each slice of bread. Cut into 1-inch squares. Place one layer (close together) on bottom of dish and sprinkle with half of the cheese. Place remaining squares on top and sprinkle with remainder of cheese. Blend eggs, milk and pimento (season with salt and pepper) and pour over bread.
Layer in a casserole dish the pork and beans, sauteed onions and peppers, 1/2 of the ketchup, honey and Worcestershire sauce mixture, wieners, sauerkraut and the other half of the sauce mixture. Top with cheese. Bake 25 minutes in a 350° oven.
In a large saucepan, cook onion and green pepper in half cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt (if desired), pepper and remaining water; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Yields 7 servings. Diabetic exchanges: One 1 cup serving prepared without added salt equals 2 starch and 1 1/2 vegetables.
Mix ingredients. Make into ball or balls. Roll in chopped nuts and parsley flakes if desired.
Cook macaroni according to directions. In a large skillet, brown the meat and onion in butter. Add cooked macaroni to browned meat and onion along with tomato soup and sauce. Allow this mixture to simmer a while to improve flavor.
Mix together and bake in a 1-quart casserole at 350° for 40 to 45 minutes. Serves 4. (Double recipe to serve more.)
Remove tips of chicken wings; save for making soup. Cut each wing into two sections. Combine sesame seed, bread crumbs, paprika and salt in shallow dish. Dip chicken pieces in cream, using brush to coat completely; roll in crumb mixture. Refrigerate 1 hour. Place butter in a 13 x 9 x 2-inch baking pan. Melt in oven while oven preheats to 375°. Remove from oven; turn chicken pieces in butter to coat completely. Bake in a moderate oven (375°) for 40 minutes. Serve with Polynesian Glaze or bottled duck sauce. Makes about 36 appetizers.
Quarter clove of garlic and saute in butter until soft. Remove from butter and discard. Add chopped onion to garlic butter and saute lightly. Add scallops and cook for 2 to 3 minutes. Add milk, thickened with flour. Add Chablis. Take entire mixture and pour into casserole. Cover with crumbs and sprinkle melted butter on top lightly. Bake at 400° until bubbly.
Put the meat in a large pan. Combine remaining ingredients to make the sauce. Pour the sauce over the meat. Simmer for 3 hours.
Combine flour (whole wheat), sugar, salt and yeast in a large mixer bowl. Heat milk and oil in saucepan over low heat until very warm (120° to 130°). Add egg and warm liquid to flour mixture. Beat 1/2 minute at low speed, then 3 minutes at medium speed. By hand, gradually add 1 cup whole wheat flour and 3 to 4 cups of all-purpose flour to form soft dough. Grease on all sides. Cover dough and let rise in warm place until light and doubled in size, 45 to 60 minutes. Punch down dough. Shape into loaves. Place in greased pans, cover and let rise in warm place until light, 30 to 45 minutes. Bake loaves at 350° for 40 to 45 minutes until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on rack. Brush top with butter.
Brown ground beef with first 3 ingredients. Add next 4 ingredients and simmer for 1/2 hour. Makes 6 servings.
Heat pineapple and sugar to boiling, then add jello. Remove from heat and stir well. Add cold water and lemon juice. Chill until partially set. Add cheese, nuts and Cool Whip. Mix well and refrigerate until set. Serve on lettuce leaves. Makes 8 to 10 servings.
Preheat oven to 400°. Heat water and margarine or butter to a rolling boil in a 2 1/2 quart saucepan. Stir in flour until mixture forms a ball. Beat eggs in one at a time until smooth. Drop dough by 1/4 cup full about 3 inches apart onto ungreased cookie sheet. Bake until puffed and brown. Cool away from drafts for about 25 to 40 minutes. Cut off tops and fill puffs with vanilla pudding and cool whip. Replace top and sprinkle with powdered sugar.
With an apple corer or small spoon, scoop out inside of squash, reserving neck to slice into bottom of pot. Mix raw beef, tomatoes, salt, pepper, rice and onion together. Stuff this mixture into the squash cavity. Stand squash upright in pot with slices of squash in bottom. (If you have meat mixture leftover, form into balls and place between the squash.) Add tomato sauce and water to the top of squash. Slice oleo over the top and cook on top of stove 1 hour or longer, if desired.
Mix and roll into 3 rolls and put in refrigerator 24 hours. Then put on rack and bake at 300° for 1 1/2 hours.
Mix bread with enough cider to moisten and soften. Combine cinnamon, sugar and raisins in buttered 2-quart casserole. Cover with layer of bread cubes. Dot top with margarine. Bake at 350° for 45 minutes.
Cook grits until thick. Add butter and cheese. Beat eggs and add Pet milk to make 1 cup. Put into grits mixture. Combine and bake in buttered dish for 30 minutes at 350°. Serves 8 to 10 people.
Season and brown meat; boil noodles and drain. Mix cream cheese, sour cream and hot noodles. Add Mozzarella cheese, meat and sauce. Bake uncovered 25 minutes at 350°. Then top with Cheddar and return to oven for 5 to 10 minutes or until cheese melts and bubbles.
Then prepare pudding and pie filling; use only 3 cups milk. Spread pudding mixture on top of cheese mix. Refrigerate; spread Cool Whip on top and sprinkle nuts or coconut over all before serving.
Place sugar, butter, water, soda, raisins, cinnamon, salt, cloves, nutmeg and ginger in larger pot and heat until boiling and butter has melted. Let cool overnight. Sift baking powder and flour together and stir into raisin mixture. Bake at 325° for 1 1/2 hours in 2 medium loaf pans with bottom lined with wax paper, greased and floured. Brush tops of loaves with jam while still hot.
Combine gelatin and water in top of double boiler. Stir until gelatin dissolves. In blender, combine gelatin, sour cream, cottage cheese and Blue cheese. Process until smooth. Pour into lightly oiled mold or loaf pan. Chill until firm. Unmold and garnish with grapes. Serve with crackers.
Combine all dry ingredients and add egg, milk, and vanilla. Combine all ingredients until just moistened. Place into greased muffin pans and bake at 350 degrees for 10-15 minutes.
Preheat oven to 350°. In a medium mixing bowl, combine oil, sugar and eggs; blend well. Stir in pears, pecans and vanilla. In another bowl, combine remaining ingredients. Add dry ingredients into the pear mixture. Pour the batter into 2 greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pans. This can be baked in 4 wide mouth pint canning jars. Place jars on baking sheet. Bake loaf pans 1 hour; the glass jars 40 minutes. Cool 10 minutes before removing from pans. Very moist.
Combine all ingredients, except bacon in a shallow 1 qt. baking dish. Cover and bake 30 minutes in a 325 degree oven. Near end of baking time, remove cover and crumble bacon over top and finish baking.
Heat broth in small saucepan over medium heat, to simmering. Keep hot over low heat. Heat butter in heavy 1 1/2-quart saucepan over medium heat. When foam subsides, add onion. Saute until onion is soft. Stir in rice, cook and stir 2 minutes. Stir half the broth, the wine, salt and pepper into rice; reduce heat to medium-low. Cook uncovered, stirring frequently, until liquid is absorbed, 5 to 8 minutes.
Tear angel food cake into pieces and place in bottom of 9 x 13-inch pan. Mix sugar, Cool Whip and cream cheese and spread over cake. Put sliced strawberries over cream cheese mixture and spread package of strawberry glaze on top.
Mix together (mixture will be thick). Spread in a greased jelly roll pan (cookie sheet). Bake at 325° for 30 minutes. Cool and cut.
Beat together cake mix, sugar, nectar and oil. Add eggs, one at a time. Pour into tube pan. Bake at 325° for 1 hour.
Mix sugar, cocoa, oleo and milk in saucepan. Heat until bubbles appear. Boil for 2 minutes. Take off heat and add peanut butter, vanilla, oatmeal and nuts. Mix well. Drop on waxed paper.
Melt the butter in the top of a double boiler and stir in flour, sugar and salt. Add fruit juices gradually and cook over boiling water, stirring constantly, until the mixture thickens. Stir a little of the hot mixture into the egg yolks, then stir the egg yolks into the rest of the hot mixture. Cook about 2 minutes, stirring constantly. Chill covered. Whip the cream until stiff. Add the chilled dressing to the whipped cream and beat slightly to blend. Makes 1 cup.
Brown pot roast in oil and drain. Add water, soy sauce, pepper and onion. Cover tightly and cook slowly for 2 1/2 to 3 hours on top of stove. Cook until meat is almost tender. Add green peppers, apples, raisins and brown sugar. Continue cooking until meat is tender, about 30 minutes.
Cream shortening and sugar. Add egg, flavorings and carrots; mix well. Add dry ingredients.
About 1 hour before serving, combine in a glass salad bowl the olive or salad oil, lemon juice, garlic and pepper. Cover bowl and let stand 50 minutes. Discard garlic.
Grease an 8 x 8-inch casserole. Blend all ingredients. Pour into casserole dish and bake at 325° for 40 to 45 minutes.
Combine sugar, flour and salt; cut in butter until coarse crumbs form. Mix in grated cheese; set aside. Combine water and lemon juice. Pour over apples and place in lightly greased baking dish. Sprinkle dry ingredients over apples. Bake at 350° for 40 minutes.
Preheat oven to 350° and generously butter a shallow 2-quart baking dish.
Saute onion in oil until transparent; stir in remaining ingredients. Cover and cook over medium heat 10 minutes or until thoroughly heated.
Pack apples in jars. Bring remaining ingredients to a boil. Pour over apples in jars. Cook or process 20 minutes in hot water bath. Do not let syrup sit, it will be too thick and will not pour down through apples very good.
Peel and cook potatoes in boiling, salted water. Cool slightly; dice coarsely and set aside.
Cook ground beef until brown. Drain off fat. Add tomatoes and their liquid, chili powder, Worcestershire sauce, mustard, sugar and garlic salt to the skillet. Stir with a wooden spoon to break up tomatoes. Turn burner to high heat and cook mixture until it boils, stirring a few times. Return heat to low and simmer the meat mixture until thick (about 10 minutes). Stir mixture a few times to keep from sticking and burning.
Saut onion and garlic in butter over medium heat. Add meat and brown.	Add flour, salt, pepper and mushrooms.	Cook for 5 minutes. Add soup and simmer uncovered for 10 minutes. Stir in sour cream. Heat thorough. Sprinkle with parsley. Cook noodles as directed on package. Serve Hamburger Stroganoff over cooked noodles. Serves 4 to 6.
Combine all ingredients. Bake in large casserole or small roasting pan at 350° for 1 1/2 hours, until thick and brown.
Combine above ingredients. Beat for 3 minutes. Pour into prepared pans (greased and floured). Use 3 layer pans or one sheet pan. Bake 20 minutes at 350°, until done.
Line cookie sheet with foil. Line foil with wax paper. Cover wax paper with coconut. In heavy saucepan, melt chocolate and oleo, stirring often. Cool 5 minutes. Add marshmallows and stir.
Mix together cracker and oleo. Reserve 3/4 c. Lightly grease 9x13 glass dish. Pat mixture into dish and chill while making the rest of the dish. Mix together pudding and milk. When mixed, beat in softened ice cream.
Mix pudding and milk. Beat until thick. In separate bowl, beat cream until thick. Fold cream mixture into pudding. Stir in the coconut. Put into cooled baked pie shell. Sprinkle some coconut on a cookie sheet and bake until lightly browned (5 minutes at the most). Sprinkle that on top of the pie. Refrigerate.
In large skillet, fry bacon until crisp. Add vinegar; heat through. Remove from heat. Shred lettuce with knife. Add lettuce and onion to skillet. Season with salt, pepper and sugar. Toss 1 to 2 minutes until lettuce has wilted.
Melt first four ingredients in double boiler. After melted, add chopped nuts. Cream together butter, eggs and sugar. Mix together next 4 ingredients. Mix creamed mixture and oatmeal together. Save 1 cup of mixture. Spread the rest on a cookie sheet. Spread chocolate mixture over batter. Sprinkle remaining 1 cup of batter on top of combined mixtures. Bake at 350° for 25 to 30 minutes.
Put powdered sugar and cocoa in a bowl and mix. Get the butter and slice in into three sections. Then put it in the bowl. Put the bowl in the microwave for 2 minutes. When you take it out, add 3 to 4 tablespoons of milk. Stir. Pour it into a pan and put it into the refrigerator for 30 minutes to 1 hour. Get it out and enjoy.
To Serve: Mix 1/4 cup of chocolate mix with 1 cup water.
Drain all fruit. Let Cool Whip get soft, then stir in pudding. Add rest of ingredients. Keep refrigerated.
Mash sweet potatoes. Add egg, vanilla and sugar; mix well. Shape mixture around large marshmallow. Roll balls in crushed corn flakes.
Clean mushrooms; remove centers and stems. Put caps aside and chop up insides. Chop onion to taste and brown in melted margarine, approximately 1 stick, until soft. Add bacon, grated cheese, bread crumbs and Mozzarella cheese. Add more margarine as needed to keep mixture soft. Stuff mushroom caps with mixture and saute in butter. May also be cooked in microwave.
Soak chicken in eggs for one hour. Roll in breadcrumbs then brown in a mixture of oil and butter in frying pan. Remove to a baking pan, add wine and mushrooms (pour over the chicken). Top each breast with a slice of Muenster cheese. Bake at 350° for 20 minutes.
Brown beef in skillet. Pour off excess fat. Add onion, ketchup, water and oregano, simmer 5 to 10 minutes. Spread mixture on split, toasted buns, top with cheese and broil until cheese melts. Makes 12 open-faced sandwiches.
Mix ingredients together. Bake at 350° for 1 hour in Bundt pan. Cool on wire rack.
Combine all ingredients until mixture is smooth (can use food processor). Spread on crackers and place under broiler until bubbly.
Cook all ingredients together to make a syrup. Cook slow. If too sweet, add a little orange juice. If too sour, add a little sugar.
Mix first 4 ingredients together. Place in dish. Bake at 300° until brown. Stir often.
Combine all ingredients; mix lightly. Cover; chill, stirring occasionally. Drain and serve with tortilla chips for "scoopin' it up." Makes 7 cups.
Mix and press into 9 x 11 pan and bake in a 350° oven for 10 minutes. Cool.
Place all ingredients in a large microwave-safe baking dish. Blend well. Cover with wax paper and heat on High power for 3 minutes. Stir; cover and continue heating for 2 to 3 minutes, until cheese has melted. Serve with chips.
Put nuts in a long, shallow (microwave-safe) dish. Put salt over nuts; dot them with margarine. Microwave on High for 2 1/2 minutes; stir. Microwave 2 1/2 minutes more. Remove from oven; let cool.
Cream shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Drop by tablespoon 2 1/2 inches apart on greased cookie sheets. Bake in a preheated oven for 15 to 20 minutes.
Prepare cake mix according to directions on box. Mix together Ricotta cheese, sugar, cinnamon, vanilla and eggs. Grease and flour 9 x 13-inch cake pan. Pour cake mix into pan. Pour cheese mix on top. Bake approximately 1 hour and 10 minutes at oven temperature according to cake mix directions (but watch).
Make gelatin according to directions on package. Cool until syrupy. Combine other ingredients and add to gelatin. Pour into ring. Decorate with cherries after salad is unmolded.
Mix all together and bake in loaf pans. You can also add raisins. Bake at 350° for 45 minutes to 1 hour. Makes 2 large loaf pans.
Cook crumbled sausage over medium heat until brown; drain well. Spread bread cubes in buttered 13 x 9-inch baking dish. Top with sausage and cheese. Combine eggs, milk, mustard and salt. Beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set.
In saucepan, melt butter over medium heat. Brown almonds with curry powder. Stir in soup and water. Serve in chilled bowls. Garnish with slivered almonds, if desired.
Flatten chicken between 2 pieces of heavy-duty plastic wrap to 1/4-inch thickness, using a meat mallet. Sprinkle with flour. Coat large nonstick skillet with cooking spray; over medium-high heat, brown chicken on both sides. Coat a small saucepan with cooking spray; over medium-high heat, saute garlic until tender, add jelly and soy sauce. Reduce heat and cook until jelly melts, stirring constantly. Spoon jelly mixture over chicken, simmer, uncovered 5 minutes or until chicken is tender. Transfer to serving platter. Spoon sauce over chicken and sprinkle with olives.
Break up vanilla bean in gallon jar. Dissolve coffee in boiling water and sugar; cool. Put in gallon jar. Add vodka and let stand in cool place for 30 days, then drink.
Saute onions and green peppers in hot oil until onions are translucent. Add in spices, jalapenos, stewed tomatoes and pimentos. Simmer for 5 minutes. Stir in cheese slowly. Serve immediately in bowls along with corn or tortilla chips. Great with beer!
Lightly brown ground beef. Drain off fat. Combine all ingredients in a large pot. Simmer, covered, for 45 minutes.
To milk, add sugar and salt. To water, add the yeast and let it set until yeast is dissolved. Mix the water and milk mixture. Add 3 cups of flour and beat until smooth. Add melted shortening. Add some flour and beat until smooth. Place remaining flour onto board. Dump dough into flour and knead until smooth and elastic (about 5 minutes). Place dough in a greased, large bowl. Let rise in a warm place about 1 1/2 hours. Punch down. Roll dough and shape into rolls. Place on a large baking sheet. Let rise until almost doubled. Bake in a 400° oven for 12 to 15 minutes or until brown.
Beat egg whites until stiff. Mash peaches in food processor or by hand. Beat peaches into the egg whites; put into sherbet glasses. Chill. Yield: 6 servings. Carbohydrate 8 g, protein 3 g, fat .1 g, calories 40. One serving = 1 fruit exchange.
Boil potatoes in skins and cube. Put in large casserole dish. Sprinkle cubed cheese over the potatoes. Add onions, pimentos, parsley, paprika, and butter. Pour over casserole. Bake 15 minutes at 350°.
Stir brown sugar, butter and corn syrup on medium heat for 5 minutes or until bubbly. Pour into a 13 x 9 baking dish. Put slices of bread on top of it. Whisk together eggs, milk, vanilla and salt. Pour over bread slices and chill for 8 hours. Mix sugar and cinnamon and sprinkle over bread. Then dribble 1/4 cup melted butter over it. Bake at 350° for 45 minutes.
Mix Jell-O according to directions. Put in the refrigerator until partially set. Crush crackers and mix with melted butter. Line pan with cracker mixture. Whip the whipping cream and then mix with drained pineapple and partially set Jell-O. Pour over graham crackers. Refrigerate until firm.
Mix all ingredients thoroughly. Pour into jars. Makes about 2 to 3 quarts. Refrigerate. Serve on green salads.
Scald evaporated milk. Set aside to cool. If you burn it, throw it away and start again!