HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and margarine. Add sugar. Cook until lemon-colored and bubbly; stir constantly. Add almonds; cook until lightly browned. Stir constantly. Pour onto foil-lined baking sheet. Sprinkle with 1/2 of chocolate. Let stand until melted, then spread. Sprinkle with 1/2 the walnuts. Invert onto foil. Sprinkle with remaining chocolate. Spread when melted. Sprinkle with remaining walnuts. Break into pieces when cool.
Beat potatoes. Add rest of ingredients and beat until fluffy. Put in baking dish. Bake at 350° for 30 minutes. Cover with marshmallows and brown 30 minutes.
Cook noodles and drain. In large casserole dish, combine noodles, meat and sauce. Mix well. Sprinkle cheese on top. Bake 1 hour at 350°.
Mix 3 cups flour, 3/4 teaspoon salt and 1 cup lard until crumbly. Beat 1 egg; add 3 tablespoons water and 2 tablespoons vinegar. Add to mixture. Refrigerate until ready to use. Makes 2 pies.
Layer in cookie sheet or baking dish in order listed. Bake at 350° until cheese melts, approximately 7 to 10 minutes. Top with jalapeno peppers (chopped) and salsa.
Line a 9 x 13-inch pan with foil and use a pie crust or line with flour tortillas (no foil). Cook up in frying pan the hamburger, onion, garlic, pepper, taco sauce, cumin and chili powder.
Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley, if desired. Yield: 6 to 8 servings.
Preheat oven to 350°. Stir together sugar, cornstarch, cinnamon and corn syrup in a mixing bowl. Add peaches and mix well. Pour mixture into an 8 x 8-inch baking dish. Slice cookie dough into 1/2-inch slices. Place slices on top of peach mixture. Bake for 1 hour or until golden brown. Cool and serve with ice cream, if desired. Serves 8.
Dissolve the Jell-O in the boiling water and stir in the orange sherbet, stirring until dissolved. Add the orange pieces and the pineapple. Put in mold to congeal.
Combine dry ingredients. Add remaining ingredients and beat well. Pour in 2 greased and floured loaf pans and bake at 350° for 1 hour.
Combine potatoes, 1/2 cup melted butter, onion, soup, sour cream and cheese. Stir well. Spoon into a greased, large, flat casserole dish. Combine crushed cereal and remaining 1/4 cup butter. Sprinkle over potato mixture. Bake at 350° for 35 minutes.
Season with salt, pepper, Old Bay seasoning, Tabasco to taste. Mix and serve over toast or biscuits. May be made ahead and reheated.
Mix thoroughly. Chill. Serve with cooked shrimp or other seafoods. Recipe is enough to serve with 5 lbs. cooked shrimp. Can be frozen.
Cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon. Cook 1/2 cup chopped onions in drippings until tender. Cook ground beef or sausage in skillet. Drain fat. Add all ingredients with beans and mix well. Bake, uncovered in a 1 1/2-quart casserole at 325° for 1 1/2 to 1 3/4 hours. Yields 6 servings.
Beat eggs lightly with wire whisk in a large bowl. Add sugar and stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in 1 cup butter and flavorings. Pour into a greased 15 x 10 x 1-inch jellyroll pan; bake at 350° for 15 to 18 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Spread Mint Cream Frosting over brownie layer; freeze 15 minutes. Melt chocolate squares and 3 tablespoons butter in saucepan over low heat, stirring until melted. Spread over frosting.
Combine sugar, peanut butter, egg and butter. Add alternately milk and dry ingredients. Mix well. Add peanuts and bacon. Pour into well-greased loaf pan. Bake at 350° for 1 hour and 15 minutes.
Rinse tuna in warm water; break up and drain. Dissolve jello in the boiling water. Stir until dissolved and clear. Add salt and lemon juice. When cool, add remaining ingredients, mixing well. Pour into 8 x 12-inch lightly oiled casserole.	Refrigerate overnight.	Cut into squares and serve on lettuce leaf with a sprig of mint, if desired. (You may substitute	one lime or one orange jello for a different color scheme.)
Mix flour, sugar, butter and salt like pie crust, then add egg yolks, sour cream and milk; knead well. Roll out about 1/8-inch thick and cut into small squares. Put a small amount of filling in center, then fold 2 corners on top, overlapping. Brush with egg wash. Bake in preheated 400° oven for 15 to 20 minutes.
Brown ground beef and onions in a large skillet with enough water to cover. Season with salt and pepper. Cook for 20 minutes, covered.
Mix and squeeze lightly in fist (the lumps are the rivels) and then break into pieces and put into a pie plate. Place pieces (about the size of a small walnut or hickory nut) in a square pan and bake at 325° to 350° until lightly brown or slightly hard. Serve in a cereal dish with hot coffee poured over it (seasoned as desired with milk and sugar).
Mix syrup and ginger ale in 12-ounce glass. Add ice cream and fill with soda. Makes 1 serving.
Lightly salt chicken breasts and roll them in the mixture of bread crumbs and Parmesan cheese. Brown the breasts in the olive oil lightly. Place the breasts in a Pam coated casserole dish and cover with the pasta sauce. Bake for 40 minutes in 350° oven.
In a saucepan, saute onion and garlic in oil. Add tomatoes and basil. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Broil fish 4-6 inches from heat for 5 minutes. Top each piece of fish with tomato mixture and cheese. Broil 5-6 minutes or until fish flakes easily.
Brown meat. Add onion, beans, chili powder, garlic, salt and pepper. Mix well. Grease a 9 x 13-inch casserole and line with tortillas. Layer with meat mixture, tortillas and cheese. Spread mushroom soup over cheese. Pour Ro-Tel tomatoes over entire dish. Bake at 350° until bubbles, approximately 30 minutes.
In a Dutch oven, cook ground beef and onion until meat is browned and onion is tender. Drain. Add next eight ingredients; bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove bay leaf. Ready to serve. Makes 1 quart.
Cover meat and bones with water 4 to 5 inches above. Add a little salt; bring to a boil. Remove foam and cook until meat is tender. Fry the onions in Crisco until transparent. Add onions, spices, salt and chickpeas to meat and cook on low for 15 minutes. Remove 2 cups of broth with some onions and chickpeas to a small pan and save for sauce topping. Wash cracked wheat, drain and add to meat and broth. Broth should be about 1 inch above wheat. Cover and bring to a boil; boil briskly until water is level with wheat. Lower heat and simmer until liquid is absorbed and wheat is done. More broth can be added if needed. Before completely dry, check for salt. When done and dry, stir wheat to mix with meat and bones. Serve on a deep platter. Add some of the hot reserved broth with onions and chickpeas on top. Serve with yoghurt.
Mix together pumpkin, sugar, nuts and spices. Fold in softened vanilla ice cream. Butter a 9 x 13-inch baking pan. Cover the bottom of the pan with 1/2 of the whole gingersnaps and press into the butter. Layer with 1/2 of pumpkin/ice cream mixture. Repeat to form another layer of each. Freeze overnight.
Cut up and combine greens in a large Dutch oven. Combine other ingredients. Bring to a boil. Reduce heat and simmer until done.
Place shrimp and crab in large bowl. Peel and cut eggs. Add to seafood. Cube bread slices. Add to ingredients. Mix mayonnaise into mixture and refrigerate.
Place pork chops in slow cooker. Cover with apple juice. Sprinkle with cinnamon. Cover. Cook on low 10 hours.
Do not brown meat. Place all in casserole. Mix, cover and bake at 300° to 350° for 3 hours.
Chill lime, orange and cherry Jell-O until very firm. Cut into small cubes.
Soften cream cheese. Grate Bleu cheese into cream cheese. Add remaining ingredients. Blend thoroughly. Great with hot wings.
Cook rice in 2 cups of water until nearly done; remove from heat and add margarine; put in casserole dish and add onion soup, mushrooms, water chestnuts and liquid. Bake in covered casserole 30 minutes in 350° oven. May be done ahead of time and heated before serving.
Stuff pepper halves with mixture of remaining ingredients; put in shallow dish. Pour 1 small can tomato sauce over peppers. Bake at 350° to 375° for 1 hour.
In a large bowl, combine fruits; set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream; mix well. Spoon pudding mixture over fruit; toss to coat. Cover and refrigerate for 2 hours. Serves 8 -10.
Mix beaten eggs, corn, parsley, salt and pepper. Dissolve soda in 1 teaspoon warm water; add to corn mixture. Add crumbs and shape into cakes. Fry in deep fryer at 375° until golden brown. Drain. Makes 12.
Simmer chicken until cooked through. Remove from bone. Drain artichokes and put in bottom of 1 1/2-quart greased casserole, then the chicken. Salt to taste. Drain bean sprouts and rinse in a large strainer under cold water. Add to dish. Mix soup and vermouth and spread over all. Top with cheese and paprika. Bake at 350° for 40 minutes.
Place apples in 8-inch baking pan. Sprinkle with 2 tablespoons sugar and 1/4 teaspoon cinnamon. In a bowl, combine flour and remaining sugar and cinnamon. Cut in butter until crumbs form. Drizzle water over apples. Sprinkle with crumb topping. Bake at 350° for 1 hour or until apples are tender.
Sift together the dry ingredients. Cut in shortening. Beat the egg and mix with milk and vanilla. Add to dry ingredients. Stir until blended. Spoon into muffin tins with cupcake liners. Brush tops with melted butter.
Sift first 5 ingredients together. Combine eggs, sugar and oil in separate bowl. Beat well. Stir in sifted ingredients well. Add pumpkin and beat well. Bake at 350° for 35 minutes. Cool.
Blend together confectioners sugar and peanut butter until it's coarse, crumbled mixture. Beat egg yolks until fluffy. Combine sugar, salt and cornstarch; beat into egg yolks. Beat in hot milk gradually. Cook over hot water until smooth and thick, stirring constantly. Remove from heat. Add oleo and vanilla. Cover bottom of pie shell with 2/3 of peanut butter mixture. Pour in the hot custard.
Brown meat and onion, season with salt and pepper. Add soups, green chiles and enchilada sauce.
Cream butter and sugar. Add salt, eggs, mashed potatoes, milk and the potato water. Mix well. Measure flour and RapidRise yeast in bowl. Add the flour mixture to first mixture. Knead well. Allow to rise until double in bulk. Roll out dough on floured surface, cut doughnuts and place on trays. Let rise until not quite double. Fry in hot shortening. Drain on paper towels. While still hot, these may be dipped in glaze.
Make cake per directions on box. Pour into an ungreased 9 x 13-inch pan. Toss rhubarb and sugar together and stir well. Spoon mixture evenly over cake. Shake pan from side to side until it settles. Pour heavy cream over top and shake again until it settles. Bake 1 hour at 350°. Cool 1 hour before serving. Serve upside down, topped with a dollop of whipped cream. Makes 12 servings.
Cream butter and sugar; beat in egg yolk, orange rind, lemon juice and vanilla. Gradually stir in flour. Chill. Using 1/2 tablespoon for each, shape into small balls. Dip into slightly beaten egg white and roll in nuts. Place a few inches apart on greased cookie sheet. Bake in preheated oven at 350° until lightly brown, about 16 to 18 minutes. Remove to wire rack and cool with spatula. Store in tightly covered containers.
Skin, stew and cut up chicken. Melt margarine. Grease a 9 x 13-inch pan. Mix chicken, soups and Veg-All together. Pour into pan. Make holes in mixture with a fork. Pour melted margarine over top of mixture. Mix flour and milk together and pour over top of margarine. (This makes the crust.) Bake at 350° for 45 minutes or until golden brown.
Salmon: Lay the salmon steaks in a skillet. Add water and sprinkle with salt. Heat on medium until water boils. Lower heat and cover skillet. Cook the fish 7 minutes. Lift the cooked salmon from the water. Place on a warm plate and remove skin. Serve with Lemon-Butter Parsley.
Prepare pudding; let set. Whip cream; fold in crushed pineapple and chill. Meanwhile, slice chiffon cake so that there are 3 layers. Spread vanilla pudding mixture between layers and stack them. Spread whipped cream and pineapple mixture on top and sides sparingly. Place in refrigerator to chill.
Peel and boil potatoes. Drain and mash. Stir in cream cheese, chives and garlic. Pour into casserole dish. Pour melted margarine on top; bake until hot.
Place the raw stew beef in bottom of 2-quart covered casserole dish. Layer the onions, celery, carrots and potatoes in order given. Spread soup over the top. Cover and bake at 250° for 3 hours.
Cook hen and debone. Put oil in skillet; add pepper, onions, green onions and celery. Cook until they turn dark. Add parsley, garlic, tomato sauce, Worcestershire sauce, salt and pepper and bay leaf. Add to chicken. Boil package of spaghetti in chicken broth. When done, add to chicken mixture. Put plenty of liquid in and cook for about 15 minutes on low heat.
Brown flour in a frying pan over low heat, stirring constantly for 20 minutes. Remove from heat. To the flour, add sugar, cinnamon and oil away from heat, stirring for 5 minutes. Add water and reheat, stirring for 5 minutes until Halvah thickens. Cover and simmer slowly for 5 more minutes. Fold in walnuts. Let cool and then cut into squares.
*After fitting the pie crust to the pan, I chill it and then prick it with a fork on the sides and bottom and bake until light brown in a 425° oven.
With olive oil hot in a large pot, add meat and sear at a high heat, stirring constantly until grey in color (not brown). Add water and cook at bubbling simmer about 1 1/2 hours. Add all ingredients except flour and corn meal. Cook additional 30 minutes. Mix flour and corn meal in 1/2 cup water and add to mixture. Cook 5 minutes more. Add water if needed.
Heat corn syrup and sugar to a boil, stirring frequently. Remove from heat. Immediately add peanut butter, stirring until smooth. Mix with cereal until cereal is well coated. Spread in a greased 10 x 15 rimmed cookie sheet. Pat down with wet hands. Melt 1 cup chocolate chips and 1 cup butterscotch chips over low heat, stirring constantly. Remove from heat and spread over bars. Let cool and cut into squares.
Render until clear, 1/2 medium chopped onion in olive or vegetable oil. Add all the remaining ingredients. When the sauce comes to a boil, drop in the meatballs. Bring back to a boil, then simmer for about 1 1/2 hours, stirring occasionally to make sure the sauce does not stick.
Clean and shred lettuce and refrigerate in plastic bag or crisper. Combine 1/2 cup green onion, tomato, green chilies, cilantro, garlic and 1/4 teaspoon each: oregano, cumin and salt. Toss to mix well. Set aside. Combine chicken with olives and remaining green onions, oregano, cumin and salt. Fry tortillas in hot oil; drain. To serve, arrange tortilla shells on plate, fill with shredded lettuce and top with chicken mixture, tomato salsa, shredded cheese and guacamole and sour cream if desired.
Into a large mixing bowl of an electric mixer, place egg whites and syrup. Start beating on low speed; then increase to high speed. Add vanilla. When mixture holds a peak, spread on cake.
Bring butter, sugar, evaporated milk and cocoa to a boil in a small, heavy saucepan. Boil 1 minute, stirring and being careful not to allow mixture to burn. Remove from heat. Stir in peanut butter, vanilla and oats. Work quickly and drop by teaspoonfuls on waxed paper. Let cool. Makes about 3 dozen cookies.
Mix all items together. Put mixture in unbaked pie shell. Bake 25 to 30 minutes in a 350° oven. Refrigerate. Top with Cool Whip if desired.
Mix softened cream cheese with onion, green pepper and pimento. Stir egg, sugar and vinegar (after blending together) over boiling water until thickened. Mix with remaining 4 ingredients. Makes approximately 2 cups.
Melt butter and saute onion until soft. Add spices and broth; bring to a boil. Add pumpkin and return to boil. Lower heat and slowly add cream. Do not boil. When thoroughly heated, add brandy. Adjust seasoning. Pour into pumpkin to serve. Yields 6 to 8 servings.
Brown pork chops slightly on each side. Put in crock-pot. Put in a can of mushroom soup. Cook on slow until done. Serve with rice.
Mix all ingredients together. Pour into pie pan. Bake at 400° for 30 minutes. You may freeze this after you cook it and warm in microwave.
Melt butter in saucepan. Add onion and bell pepper; saute until tender. Open all cans and drain everything, then add olives, chopped mushrooms and whole tomatoes (cut the ends off and squash up tomatoes). Cook for 15 minutes on medium heat.
Brown beef and drain. Stir in taco mix and tomato sauce. Bring to boil and remove from heat. Combine cooked macaroni with 1/2 of cheese and sour cream. Place in a baking dish. Top with meat mixture and the remaining cheese. Bake at 350° for 30 minutes.
Cream butter and sugar together. Mix in other ingredients. Using one teaspoon of dough at a time, roll in hand and shape in the form of a crescent moon. Bake in preheated 325° oven until golden.
Mix first 3 ingredients thoroughly. Sift together flour, salt and nuts and stir in. Chill dough at least 6 hours. Roll in 1-inch balls. Place 2 1/2 inches apart on very lightly greased baking sheet. Bake at 400° for 10 to 12 minutes until set but not brown. While still warm, roll in sugar. Cool, roll in sugar again.
Fry bacon until crisp. Crumble into pieces. Melt butter; add mushrooms and onions; saute until limp. Add cream cheese. Stir until melted. Beat eggs and cream together. Slowly add to cream cheese mixture. Add crab meat; heat until warm. Do not boil. Sprinkle bacon and grated cheese on bottom of shell and gently pour liquid into shell. Set on baking sheet. Bake at 375° for 30 minutes or until knife inserted into center comes out clean.
In a 6 to 8-quart saucepan, cook onion and garlic in oil for 5 minutes. Add parsley, sugar, salt, pepper, tomato paste, tomatoes, water, oregano and bay leaf; stir well. Heat to boiling. Reduce heat and simmer, covered, for 2 hours. Add meat balls during last half of cooking time. Stir occasionally.
Brown meat, onion and green pepper in large, heavy skillet. Mix in corn, refried beans and remaining ingredients except for tortillas. Spoon into a greased casserole dish and alternate with layers of tortillas (you might want to cut them up). Begin and end with meat mixture. Bake at 350° for 30 minutes.
Saute onions in butter. Add ground meat and brown. Add remaining ingredients; mix well. Spoon mixture into casserole. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese is melted.
Combine first 9 ingredients and simmer 1 hour. Add chicken. Add Monterey Jack cheese, then add sour cream; let simmer 15 minutes.
Mix ingredients together. Place in buttered 1 1/2 quart casserole.	 Sprinkle with crumbs.	Bake in 450° oven for 15 minutes.
Heat oil in large pan. Add onion and bell pepper. Cook until onion is just transparent. Add ground beef. Brown and drain. Return mixture to heat. Add tomatoes, Ranch Style beans, garlic powder and chili powder. Simmer over low heat for 2 hours. Serve with crackers or warm tortillas.
Mix all of the ingredients together and top with 1 stack Ritz crackers and 1 stick oleo margarine. Bake at 325° for 30 to 40 minutes.
In 3 quart casserole, microwave onion in oil for 2 to 3 minutes. Add tomatoes, sugar, salt, pepper and basil. Cover and microwave 5 to 8 minutes. Stir after 3 minutes. Add peppers and continue microwaving for 8 to 10 minutes. Let stand covered for 5 minutes. Very-very good.
Combine oil and sugar. Add flour (with soda, cinnamon and salt) alternately with eggs. Add grated carrots, orange rind and walnuts. Pour into oiled and floured 9 x 13-inch oblong pan (a loaf or Bundt pan, if you prefer). Bake at 350° for 45 minutes, or done when tested. Cool and top with Cream Cheese Frosting.
Mix sugar, eggs, buttermilk, Wesson oil, hot peppers, shredded cheese, whole kernel corn and diced onion. Stir and add corn meal. Pour in large bread pan. Bake 35 to 40 minutes at 375° or until golden brown.
Combine all ingredients in 2-quart microproof casserole. Cook for 15 minutes on 50, or until very hot. Remove spices. Serve hot. Add red apple slices for garnish, if desired. Total cooking time: 15 minutes.
For citrus ice cubes, place a thin half-slice of orange, lemon or lime in each compartment of an ice cube tray, with one end of the slice extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm. Pour orange juice and apricot nectar over plain ice cubes in a large (11-cup) glass pitcher or punch bowl. Add sparkling water, stirring gently. Place a citrus ice cube in each punch cup. Pour or ladle juice mixture into cup. Makes 20 (1/2 cup) servings.
Cook to a rolling boil, then boil 3 minutes. Put lump of butter in	when you remove from fire, after cooking. Cool 10 minutes then beat,	then add 1 cup chopped marshmallows or nuts; drop from spoon on wax paper.
Place first 3 ingredients in a large bowl. Microwave on Medium 3 to 5 minutes or until morsels are melted (stir once during cooking). Stir in nuts. Pour into well-greased 8 x 8-inch baking dish. Refrigerate until set. Makes approximately 2 pounds.
Roll chicken in flour. Fry in mixture of olive oil and butter until brown. Put in baking dish. Sprinkle salt, pepper and rosemary. Pour mixture of wine and broth over top. Bake at 350° for 1 hour.
In a heavy saucepan, place plums, nectarines and vinegar. Cook about 10 minutes over medium heat. Cool mixture in refrigerator for about 30 minutes. Add fruit mixture, honey and seasonings to a food processor fitted with steel blade. Blend 20 to 30 seconds or until mixture is smooth. Slowly drizzle in the oil while motor is running. Process 15 to 20 seconds more. Whisk in fresh minced mint. Enjoy. Yields 4 cups.
Cool squash. Cut in half and spoon out seeds. Mix stuffing, soup and onions (if not real moist add a little water). Stuff into squash shells and bake at 325° for 20 to 30 minutes.
Melt 2 tablespoons margarine; add crumbs and saute until golden. Remove crumbs and reserve. Melt remaining margarine. Add onions and saute until tender, but not brown. Arrange onions in 9-inch pie pan; break eggs carefully on top of onions. Sprinkle with sauteed crumbs. Top with cheese. Bake at 350° about 15 minutes or until eggs are set.
In a 1-quart measuring container, put in sugar, shortening and salt. Fill with water to make 1 quart. Mix 1 pint of water and yeast. Add to rest of mixture and let set until it foams. Add 6 cups flour and let rise. Add 7 cups flour and knead 3 minutes. Let rise 2 times. Put in pans and let rise again. Bake at 350° for 30 minutes. Yields 4 loaves.
Combine onions, butter, dill weed, salt and pepper in 9-inch baking dish. Bake onion mixture 10 to 15 minutes in 400° oven until onions are brown. Season fish with salt and pepper; place on onion mixture. Top with a few of the onion slices. Bake for 10 to 15 minutes or until fish flakes in 400° oven.
Place drained beans in bottom of baking dish and layer corn on top. Mix soup, onions, sour cream, cheese and garlic salt and pour over corn and beans. Mix margarine, crackers and nuts and pour on top of mixture. Bake at 350° for 30 minutes or until bubbly.
Brown beef; drain. Stir in pizza sauce, onion and 1/4 teaspoon salt. Simmer, uncovered, 5 minutes; cool.
Heat oven to 400°. Grease 10-inch pie plate. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in pie plate; top with chilies.
Mix cake mix, oil, eggs, vanilla and sour cream and pour into 11 x 13-inch pan. In separate bowl, mix brown sugar and cinnamon. Sprinkle over cake and swirl with a fork. Bake at 325° for 40 to 45 minutes.
Drain pineapple. Add sugar to juice. Add jello to water and dissolve, then mix. When cool, add cream cheese, whipping cream, nuts, cherries and pineapple. Chill.