HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and pour over crackers and mix well in large shallow pan. Bake at 250° for 15 to 20 minutes. These are good with soups and salads.
Brown bacon, hamburger and onion. Pinch bacon into little pieces. Cook in crock-pot on low for 4 to 6 hours.
Layer ingredients as listed in 13 x 9-inch glass dish or wide glass salad bowl at least 2 inches deep. Serve with chips for dipping.
Add garlic to butter and dip biscuits into mixture. Overlap 13 biscuits around outer edge of 9-inch cake pan. Overlap remaining biscuits in the center. Sprinkle with cheese. Bake at 425° for 15 to 20 minutes.
Pour pineapple in bottom of casserole dish. Mix sugar and flour. Crush crackers; melt butter and mix. Pour sugar and flour mixture on top of pineapple. Pour cracker/butter on top, then cover with grated cheese. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease bottom of 8 x 4-inch loaf pan. In a large bowl combine all ingredients. Stir by hand (50 to 75 strokes) just until dry particles are moistened. Pour batter into loaf pan. Bake 70 to 80 minutes. Cool 15 minutes in pan then cool completely. To store, wrap loaf tightly in foil. (Bake 45 to 55 minutes for 3 mini loaves.)
Put the first 6 ingredients in a large dishpan; mix all together. Sprinkle with salt like you were going to eat it. Mix good, then let set about 3 hours. Drain off green water and fix vinegar mixture.
In a large bowl, combine all ingredients; mix. Cover bowl and chill for 1 to 2 hours and serve. Serves 6.
Mix all ingredients except English muffins. Mix well. Spread onto split English muffins. Sprinkle with paprika (optional). Put onto a cookie sheet and freeze. Once frozen, can be kept in a plastic bag. Bake at 375° for 20 minutes; cut into fourths and serve. Enjoy.
Slice strawberries and put powdered sugar on them; let sit 30 minutes in small bowl. Mix milk and sour cream. Add Cool Whip and 1 package of glaze. Add strawberries. Break angel food cake into small pieces. Put a little mixture at bottom of bowl, half of cake, half of mixture and continue to layer. Put glaze on top.
Sift together in large mixing bowl the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the oil, eggs, carrots, crushed pineapple and vanilla; mix until moistened. Beat with electric mixer at medium speed for 2 minutes. Bake in a greased and lightly floured 9 x 9 x 2-inch pan at 350° for 35 minutes. Cool 10 minutes. Remove from pan and cool completely. Frost with Cream Cheese Frosting.
Mix together cooked broccoli, cheese and soup. Place in baking dish and top with cheese slices. Bake at 350° for 20 minutes until heated through and cheese on top is lightly browned.
In small pan over low heat, stir together honey and peanut butter until smooth. Remove from heat; add cocoa powder and blend well. Add remaining ingredients. Press into oiled 9 x 9 x 2-inch pan. Cut into 36 squares. Chill until firm. Yields 36. Serving size: 1.
Sift flour with sugar, baking powder, salt and baking soda. Stir in cranberries and chopped walnuts. Combine egg, orange juice and oil. Add to dry ingredients, stirring just until moistened. Bake in greased loaf pan at 350° for 50 minutes or until done. Bread is done when a cake tester comes out clean.
Cook noodles according to package directions; drain. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Place cream cheese in a 1-quart microwave-safe bowl; microwave at High 30 to 50 seconds. Add cottage cheese and sour cream; stir well. Spread mixture over noodles. Crumble beef into a microwave-safe colander. Place in a 9-inch pie plate. Cover with wax paper; microwave at High 5 to 7 minutes or until meat is no longer pink. Stir after 3 minutes. Sprinkle with Parmesan cheese. Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at High 8 to 10 minutes, giving dish a half turn after 4 minutes. Yields 6 servings.
Mix well the powdered sugar, graham cracker crumbs and peanut butter. Add melted butter and mix. Put in pan and pat down. Melt chocolate morsels. Pour over mixture. Put in refrigerator overnight. Cut into bars and serve.
Mix oleo, flour and nuts. Spread into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Mix powdered sugar, cream cheese and part of Cool Whip. Spread on cooled crust.	Mix instant pudding with milk. Spread on cheese mixture. Top with remaining Cool Whip, cherries and nuts. Cut in half for 8-inch square pan.
Whip eggs with wire whisk. Add sour cream and milk and continue to whip. Place asparagus in pie shell. Add cheese. Add egg mixture. Cut 1 tablespoon of butter into 4 parts and place on top of quiche. Bake at 425° for 15 minutes. Reduce to 375° for 30 minutes until center is done.
Place 1 cup strawberries, half of the bananas, half of the peaches, 1/2 cup yogurt, 1/2 cup apple juice and 1/2 cup sparkling water in a blender. Process until smooth. Pour into tall glass, and repeat with remaining ingredients. You can also substitute your family's favorite fruits.
Cook noodles; set aside. Brown hamburger, onion, peppers and garlic. Add chili powder, salt and pepper. Line a casserole dish with half of the cooked noodles, then meat mixture. Cover with corn and cheese. Add last half of noodles. Over this pour soup and water that have been mixed together. Then pour Ro-Tel on top. Cover and bake 1 1/2 to 2 hours at 250° to 275°.
Stir daily. Five days later, feed again as above. Then stir daily for five days. Now he is ready to divide and bake.
Mix rice, tomato sauce, water and chili powder in 1-quart microwavable casserole. Cover tightly and microwave on High for 5 minutes. Stir in shrimp and ham. Cut bell peppers in half lengthwise. Remove seeds and membranes; rinse. Arrange peppers, cut sides up, in circle on 9 or 10-inch pie plate. Fill each pepper with about 1 cup mixture. Cover and microwave on High 7 to 9 minutes or until filling is hot in center.
Mix all dry ingredients and store in airtight container. To use, mix 4 tablespoons to cup of boiling water.
Add all ingredients to ground beef and mix. Shape into a small loaf and place in baking dish. Bake at 350 degrees for 1 hour.
In a large mixer bowl beat 1 cup margarine with an electric mixer on medium speed for 30 seconds. Add about half the flour, all the brown sugar, eggs, 2 teaspoons of the vanilla and baking soda. Beat on low speed until thoroughly combined. Beat in remaining flour. Stir in oats.
Combine all ingredients in double boiler; heat until cheese melts. Remove from heat; beat 3 minutes with electric beater. Pour in containers. Refrigerate. May be frozen.
Mix in Crisco, sugar one cup at a time, and beat in eggs one at a time. Add plain flour, milk and lemon flavoring. Beat well. Bake at 325° for 1 hour.
Thaw dough, but don't let rise. Tear one loaf into pieces and put into a 9 x 13-inch pan. Melt butter in pan and add rest of ingredients; beat until smooth. Pour over torn pieces of dough in pan. Tear second loaf of dough into pieces and place on top, trying to fill in the empty places. Let rise for 2 1/2 to 3 hours. Bake at 350° for 30 minutes. Turn rolls out onto wax paper or foil while still hot and serve.
Cut steak into serving pieces; salt and pepper. Cut onion into slices; put layer of onion in bottom of crock-pot, then a layer of steak pieces. Repeat layers, ending with onions. Mix together soup and water and pour over steak and onions. Cook 1 hour on high; reduce heat to low and cook for 7 to 8 hours. Add thickening to liquid to make gravy.
Using steel blade, crumble crackers into processor bowl and process until fine crumbs. Add butter, sugar and nuts. Process until butter is well mixed into crumbs. Line bottom of 10-inch spring-form pan. Pack firmly.
Mix all ingredients in large bowl. Freeze in large quart containers. Thaw desired amount 1 hour before use. Add 2 liters of 7-Up of Sprite per quart. Makes 4 quarts or 4 punch bowls. Enjoy! May freeze indefinitely. Makes 24 servings.
Saute crushed garlic and sweet basil in butter. Add heavy cream and cheeses. Beat egg white and add. Stir constantly until thickened. Pour over cooked linguini and serve sprinkled with parsley.
Mix the shortening, flour and baking powder well with a pastry blender or fork. Add boiling water. Press pastry with hands into a 9-inch pie plate. Do not pierce. Use unbaked or bake at 450° until brown. Makes 2 shells in smaller pans.
Boil together the sugar and water for 3 minutes. Into a large bowl, place the egg whites and cream of tartar. Add the cooked sugar mixture. Beat 5 minutes. Add vanilla and spread on cake.
Mix apples and sugar. Add dry ingredients and stir. Add oil, eggs and vanilla. Stir mixture together until thoroughly moistened. Stir in nuts. Bake in greased 13 x 9 x 2-inch pan at 350° for 50 minutes.
Combine the salt with the cucumbers and let stand overnight. Drain. Add the onion, green pepper and celery. Mix the sugar, vinegar, mustard seed and celery seed. Pour cold over the vegetables and mix well. Put in jars. Refrigerate. Stores in refrigerator indefinitely.
Cook sugar, syrup and water until it reaches full rolling boil. Add vinegar, cream of tartar and butter. Boil until brittle when dropped in cold water. Remove from heat; add vanilla and pour out on buttered platter.
Combine potatoes with milk, sugar, butter and seasonings. Stir in well beaten eggs. Put in 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 1/2 hour. Stir. Bake 1 hour longer.
Place chicken in bottom of Dutch oven or roasting pan. Cover completely with spaghetti sauce and add cheese on top. Bake in 350° oven, uncovered, (30 minutes for boneless chicken and 45 minutes for boned chicken). While chicken is baking, cook spaghetti. Serve chicken on side with sauce over spaghetti.
Preheat oven to 350°. Grease and lightly flour tube or Bundt pan. Blend together the ingredients and mix 2 minutes at medium speed. Pour into pan and bake 50 minutes. Sprinkle powdered sugar on cooled cake.
Combine all ingredients in a medium bowl. Mix with mixer for 1 minute. Form 1-inch balls. Place on cookie sheet, mash with fork and sprinkle with sugar. Bake at 350° for 12 minutes or until golden brown; remove and enjoy!
Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310° or until drops of syrup form hard, brittle threads in cold water. Remove from heat.
Dice chicken. Boil rice. Mix with picante sauce. Add a can of corn and cube sharp Cheddar cheese. Put in a crock-pot. Serve when hot.
Cook salsa, beans and kielbasa in large pan until kielbasa is cooked. While this is cooking, cook rice as directed on box. When rice is done, add to salsa mixture. This is great with homemade bread or garlic bread.
Mix ingredients with hands. Spread fruit on bottom of greased baking dish. Spread cheese mixture on top of fruit. Put in cold oven set at 350°. Cook approximately 15 minutes or until golden brown.
Cook together potatoes, carrots and celery 20 minutes in water to cover. Drain vegetables, reserving liquid. In same pan used to cook vegetables, melt butter and saute onion. Add flour, salt and pepper to onion/margarine; stir until bubbly. Add milk and cook until thickened. Stir in cooked vegetables. Add reserved liquid, one cup at a time, until desired consistency is reached.
Beat the sugar and cream cheese together. Add eggs, one at a time, beating after each egg. Add vanilla. Measure 2 cups of the cheese mixture; fold in chocolate. Pour remaining cheese mixture into well-buttered 10-inch pie pan or 9-inch square pan. Add spoonfuls of the chocolate-cheese mixture and zigzag a spatula through batter to marble. Bake at 350° for 40 to 45 minutes. Cool; then chill. Cut in wedges.
Cream the butter, cream cheese and water. Add in cake mix, oil, sugar and eggs. Mix together. Pour into greased and floured Bundt pan. Bake at 325° for 45 minutes to 1 hour.
Cook onions in oleo for a few minutes. Take out. Cook ground beef in pan where onions were cooked. Cook until red is gone. In 9 x 13-inch pan, put layer of noodles, layer of onions, and sprinkle thyme, Accent, pepper and salt over meat. Mix milk with mushroom soup. Pour over meat and noodle mixture. Before baking, add cheese to top and pour beaten egg over top. Bake for 30 minutes in 350° oven. Serves 10 to 12.
Cream margarine and sugar; add eggs, one at a time. Add vanilla wafers, milk, coconut and pecans and mix well. You can start out with a mixer but becomes too thick and you will have to use hands. Pour into ungreased Bundt pan and bake at 325° for 1 hour and 15 minutes.
Mix cereal, peanuts and raisins. Melt chocolate chips, margarine and peanut butter together. Pour over cereal mixture. Put powdered sugar in a double brown paper bag. Add mixture and shake thoroughly.
Combine all ingredients; mix well. Drop from a tablespoon onto an ungreased cookie sheet. Flatten with a fork that has been dipped in water. Bake at 350° for 10 to 12 minutes.
Brown beef and cook onion and pepper until transparent. Mix all ingredients and cook 5 to 6 hours on low in crock-pot.
Dice tomatoes, onion and jalapenos into a 2-quart bowl. Add rest of the ingredients and mix thoroughly. Chill in the refrigerator for 1 hour before serving.
Pour milk, marshmallows and chocolate chips in bowl. Microwave on High 2 minutes. Remove and beat together. Put back in microwave oven on High 1 minute or until melted. Remove and cool. In bigger bowl, mix cooled chocolate mix and Cool Whip on slow with mixer. Pour into crust and refrigerate. Should be firm in 1 hour.
Make pudding according to directions. Add milk and Cool Whip. Layer bananas, cookies and pudding.
Combine in saucepan and cook to 265° on a candy thermometer (hard ball stage). Pour onto buttered pans. Let cool enough to handle. Pull and stretch with buttered hands until almost white. Let taffy get completely hard. Break or cut into bite sized pieces.
Melt margarine, then add sugar, drained pineapple, coconut, vanilla and eggs. Stir all of these ingredients together. Pour into 2 frozen pie shells. Bake at 375° for 30 minutes.
Melt 1/2 pound suet or 2 heaping tablespoonfuls of lard. Brown hamburger, onion and garlic. Then add chili powder and cumin. Let simmer about 1/2 an hour. Add to the beans. If not enough soup, rinse chili pan out and add as much water as you need.
Heat water, brown sugar, cinnamon and cloves. Strain with cheesecloth and add remaining ingredients. Mix and heat again. Pour into heated mugs and serve hot. Used mainly at Christmas or New Year's Eve or after caroling. Wassail means "be of health."
Bake cake mix as directed in 2 cake pans. Split each layer and make 4 layers. Mix remaining ingredients together well and when cake is cool, spread on each layer, making a four layer cake. Cover and keep in refrigerator.
Sift together dry ingredients. With electric mixer, cream together butter and shortening. Add sugar and beat until light and fluffy. Beat in vanilla and egg. Add flour and mixture and beat until smooth. Blend in milk. Drop by teaspoon onto greased baking sheet. Flatten with bottom of glass dipped into sugar. Bake at 400° for 12 minutes, until edges are lightly browned. Makes 5 1/2 dozen 2-inch cookies.
In medium bowl with electric mixer at medium speed, beat together sugar, liquid sweetener, egg and extract. In a small bowl mix together dry ingredients. Stir in the creamed mixture. Cover and refrigerate 2 hours.
Drain juice from fruit; add water to make 2 cups. Heat juice to boiling, add gelatin, stir until dissolved. Cool. Add cola and fruit. Pour into 1/2 quart mold. Chill until set. Serve with salad dressing or cream cheese dressing.
Mix flour and sugar. Add eggs, butter, vanilla and milk. Cook in unbaked pie shell in 350° oven until lightly browned.
Put popcorn in roasting pan before mixing the sugar and other ingredients. Preheat oven to 250°. Mix sugar, syrup and margarine over medium heat. Bring to rolling boil, then cook and time 5 minutes. Pour mixture over popcorn in roasting pan and stir well to mix. Bake for 1 hour and stir every 15 minutes.
Crumble cake into punch bowl. Pour pineapple over cake. Spread pie filling and pudding over pineapple. Top with Cool Whip. Refrigerate overnight.
Mix all ingredients, except crackers or rice cakes, together in a bowl. Spread on top of rice cakes or crackers for good snack. Refrigerate after use.
Mix. Form into balls. Roll balls in sugar and bake at 350°. Do not press down on cookie sheet.
Heat tomato juice to boiling. Add bouillon; stir until completely dissolved. Stir in remaining ingredients. Chill for several hours.
Brown hamburger with onions and peppers. Drain grease. Add all other ingredients and cook for 30 to 45 minutes on low flame, stirring occasionally.
Rinse beans; snap off ends. (Aaron needed this.) Drop beans into boiling salted water in large saucepan. Cook, uncovered, until tender, 6 to 7 minutes. Drain. While beans are cooking, heat butter in medium frying pan. Stir in basil, pepper and garlic. Add tomatoes, turning lightly. Mix beans with mixture. Salt to taste.
Cream sugar, butter, molasses and salt. Add eggs, cream of tartar and allspice. Mix together. Add flour, soda and raisins. Add nuts. Mix together. Bake for 45 minutes at 350° for 45 minutes.
Mix well (all ingredients). Place in baking pan, greased. Bake for 30 minutes in oven at 400°.
Mix ingredients in bowl. Grease 8 x 13-inch oblong pan and lay pieces of raw chicken on top. Salt and pepper. Sprinkle 1 package onion soup and parsley on top. Salt and pepper chicken to taste. Cover with foil and bake in 350° oven for 2 hours.
Mix together 1/2 C sugar, cinnamon and 1/2 cup walnuts. Place apples in bottom of greased 8 1/4x3/4 inch round ovenware cake dish. Sprinkle with cinnamon mixture.
Preheat oven to 350°. Combine dry ingredients. Melt margarine and brown sugar together. Add egg and vanilla. Add sauce to dry ingredients. Pour into greased pizza pan. Sprinkle with chips and marshmallows. Bake 15 to 20 minutes until browned and done. Kids love it!!
Mix coconut and chopped pecans. Spread over bottom of well-greased 9 x 13-inch pan. Prepare cake mix as directed and pour over nut and coconut mixture. Melt margarine and mix with cream cheese. Stir in xx sugar. Spoon over cake. Bake at 350° for 35 to 40 minutes. Do not cut until completely cool.
Heat oven to 350°. Cream butter and sugar. Beat in eggs. Sift dry ingredients and add to mixture. Stir in nuts and dates. Drop by tablespoonfuls 2 inches apart on greased cookie sheet. Bake for 15 minutes or until lightly browned.
Coat chicken with flour; brown in butter. Mix soup, onion, parsley, salt, thyme and celery flakes. Add water. Bring to boil and keep stirring.
Heat together chocolate, butter and milk over low heat, stirring constantly, until well combined. Add sugar and salt; continue stirring over heat until smooth. This is very good drizzled over angel food cake.
Cut chicken breasts into serving pieces. Dip in egg and flavored bread crumbs. Brown, then put into a flat baking dish.
Mix flour, salt, pepper, oregano and garlic salt. Coat venison with flour mixture. Brown in oil. Place meat into a casserole. Cover with sauce and onions. Bake in a 350° oven for 1 1/2 hours.
Separate biscuits; cut 3 biscuits into 1/8's. Leave 6 whole. For each bear biscuit, round 3 of the small dough pieces, for the ears and nose. Firmly press onto face. Press in raisins for eyes and nose. Add 1/2 cherry for each ear. Bake on a cookie sheet for 8 to 10 minutes at 400° until golden brown. Enjoy with honey.
In 6-quart pan, saute onions in butter until translucent. Add chicken broth and bring to a boil. Add chopped broccoli. When it boils again, add egg noodles. Cook 3 minutes. Add garlic powder and cheese. Stir continuously until cheese melts. Add milk and bacon. Stir frequently to prevent sticking to bottom of pan until heated through. Serve.
Cut the top from tomato; scoop out and reserve pulp. Sprinkle inside of tomato with salt and turn upside down to drain. Meanwhile, cook hamburger and onion until its loses its red color, using a small amount of fat is necessary. Add tomato pulp, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and Worcestershire sauce. Cook rapidly uncovered about 5 minutes or until liquid is evaporated, stirring occasionally. Fill tomatoes with mixture. Combine corn with 2 tablespoons margarine, 1 teaspoon salt, 1/8 teaspoon pepper. Put into deep 9-inch pie pan. Arrange tomatoes on top of corn. Add remaining margarine to crumbs; mix well and sprinkle on top of tomatoes. Bake at 375° for 25 minutes or until done.
Spray a 9 x 13-inch pan with Pam. Spread the frozen hash brown potatoes evenly in the dish. Mix the soup together with the evaporated milk until smooth. Pour over potatoes. Spread onion rings over potatoes. Cut the stick of butter into slices and dot potatoes. Bake at 350° for 1 hour.
Mix sugars, water and syrup in glass 2-quart measuring cup. Cook 7 minutes in microwave. Stir in butter, pecans and vanilla, just until mixture changes to a slight creamy color, not long.
Melt butter over low heat. Stir in flour, dried dill seed, black pepper and salt. Add milk all at once and cook until thick. Blend mayonnaise and onions and add to mixture. Cook and peel potatoes. Fold in mixture. Sprinkle with paprika.
Trim chops, dip in seasoned flour and brown lightly in hot fat. Arrange in skillet. Sprinkle onions over them and pour on soup and water, heated to boiling point. Cover chops. Bake in slow 325° oven from 3/4 to 1 1/2 hours until done. Lamb steaks from shoulder or leg may be substituted for chops. Serves 4.
Melt butterscotch and chocolate chips in microwave. Stir in peanuts. Drop by teaspoons onto wax paper. Cool.
In a large saucepan, bring 3/4 cup water to a boil over high heat. Add collard greens, reduce heat to low and simmer for 4 to 5 minutes. Add onions, tomatoes, coconut milk and salt; stir well. Cook, uncovered, 20 minutes more. Serve hot.
Mix sugar, milk and flavoring in a large bowl. Scoop new fallen snow from the top of a building. Stir snow into the mixture until it becomes thick and smooth. It takes a lot of snow.
Arrange graham crackers in single layer in 13 x 9-inch pan. Prepare brownie mix as directed. Spread over graham crackers. Bake at 350° for 25 to 30 minutes. Sprinkle marshmallows, chocolate chips and nuts on top. Bake 5 more minutes. Cool on rack before cutting.
Mix the first 5 ingredients together in large pot. Heat and then add the remaining ingredients. Stir good and simmer for 2 hours or more over low/medium heat.
Combine all ingredients except meat and bacon fat to make a marinade. Put meat in deep container; do not use aluminum. Pour marinade over meat. Cover and place in refrigerator for 2 days.
Grease a 10-inch pie plate and preheat oven to 350°. Mix all ingredients thoroughly and pour into pie plate. Bake for 30 minutes until brown. Serves 6 to 8.
Soak hickory chips in water to cover for 30 minutes; drain. Adjust grill 3-inches from prepared coals. In small bowl, combine butter, salt, paprika and pepper. Brush both sides of broiler-fryers with butter mixture. Grill, skin side down, 20 minutes, basting frequently with butter mixture. Turn; baste well again. Place drained hickory chips on coals. Pull down door of smoke oven* to let smoke flavor broilers. Grill 20 minutes in smoke oven; do not baste. Serve smoked broilers with any remaining basting sauce. Makes 8 servings.
Brown meat with onions and drain off fat when cooked. Add seasoning mixes and stir. Add rest of ingredients (do not drain cans). Simmer 25 to 30 minutes. Stir occasionally. Serve with crackers, corn bread or tortilla chips.
Melt butter; remove from heat and stir in water and stuffing mix. Add egg and sausage. Let set for 1 hour in refrigerator. Shape into oval balls. Cut strips of bacon into thirds. Wrap bacon around sausage ball. Poke with toothpick. Bake at 375° for 35 minutes.
Heat soup. Add all ingredients, except stuffing. Mix. Put in buttered 8 x 11-inch dish. Refrigerate overnight.
Dissolve Jell-O in hot water. Add the other ingredients and refrigerate until firm.