HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together peanut butter, chocolate chips and butter. Microwave for 3 minutes or until melted, stirring well, then carefully add cereal, peanuts and raisins. Mix well. In a brown paper bag, pour in confectioners sugar carefully. Add the coated mixture, then shake! shake! and shake! Store in airtight container.
Heat oven to 400°. Spray baking dish with Pam cooking spray. Dip chicken in butter; coat with remaining combined ingredients. Place in prepared pan. Bake 25 minutes or until tender.
Combine all ingredients except salt. Mix well. Bake in 250° oven for 30 minutes. Drain on paper towels. Salt to taste. Stir often while baking.
Cook the broccoli and drain well. Melt the margarine in a 2-quart casserole. Blend all the ingredients in the casserole. Bake, uncovered, 35 to 40 minutes at 350°.
Combine onion, parsley, pimento, crabmeat, eggs, milk, rice, Accent, cheese and Worcestershire sauce. Put into greased 8 x 11-inch pan. Bake at 325° for 45 minutes. Mix together soup, sour cream and Accent. Warm over low heat. Do not boil! Pour over crabmeat mixture.
Combine cookies and butter. Press into 9 x 13-inch pan; freeze 30 minutes. Top cookie layer with softened ice cream. Freeze 30 minutes. Combine condensed milk, syrup and butter in saucepan. Bring to a boil. Simmer 5 minutes. Cool thoroughly. Add vanilla. Put over layer of ice cream. Frost with Cool Whip. Serves 12 or more.
Cook meat and onion until lightly browned; drain. Stir in tomato sauce, catsup and seasoning. Alternate layers of meat and cheese in a 2-quart casserole, ending with cheese. Place rolls around edge of casserole. Bake at 400° until rolls are golden brown. Serve hot.
Bring bouillon cubes, onion, carrots, celery and water to a boil and cook on medium heat for 20 minutes. Add potatoes and cook 20 minutes longer. Stir in cream of chicken soup and cheese. Stir until well blended and cheese is melted. Serve hot. Makes 4 quarts.
In a large saucepan combine sugar, margarine, cocoa and milk. Bring to a boil; then add peanut butter, vanilla and salt. Bring to a boil again; then add dry oats. At this time coconut, raisins or nuts may also be added. Drop by spoonfuls onto waxed paper or a cookie sheet. Cool before eating. Makes approximately 40 to 60 cookies.
Mix in bowl the egg white and cornstarch. Add cut up chicken and coat. Set aside. Make sauce and put aside.
Pour pie filling and pineapple together in 13 x 9-inch cake pan. Mix well and spread over bottom. Sprinkle cake mix evenly over bottom. Do not stir. Pour melted butter over top of dry cake mix. Sprinkle coconut and nuts over all. Bake for 1 hour at 325°. Serve with whipped cream or icing.
Grease bottom of a 12 x 12-inch pan and place some of the apple slices on the bottom. Mix juice and tapioca in sauce and let stand for 10 minutes. Add the remaining apple slices to the juice and heat. Pour over the apples in the bottom of the pan. Spread cake mix over the apple mixture and spoon melted margarine over the cake mix. Sprinkle cinnamon on top and bake for 30 minutes at 350°
Cook macaroni until tender and drain thoroughly. Stir in egg and butter. Mix mustard and salt with 1 tablespoon hot water and then add to macaroni. Add cheese, reserving small amount to sprinkle over top. Mix and pour into buttered casserole dish. Add milk. Sprinkle top with cheese. Cover and bake at 350° for 45 minutes or until custard is set and top is crusty.
Mix. Make into balls and fry in Crisco oil until brown. Place in baking dish. Mix 1 can mushroom soup and 1 can tomato sauce. Pour over meat; cover with foil. Bake at 350° for 1 hour.
Knead all ingredients until sticky. Roll in large marble-size balls. Cool and dip in dipping chocolate. Cool and package.
Preheat the oven to 425°. Put all ingredients in the mixing bowl; mix with a fork until the mixture has lumps the size of peas. Work the dough with your hands until it is smooth. Divide the dough into 28 to 30 small pieces, about the size of marbles. Roll each piece of dough into a ball, then flatten it with your fingers into a very thin circle. Place the circles on ungreased cookie sheet. Bake at 375° until biscuits are dry and light brown around edges. Cool; store in airtight container.
Mix cinnamon and sugar in Ziploc bag. Add biscuits and shake to coat well. Cook brown sugar and margarine on low heat until melted. Put 1/2 of biscuits in tube pan and add 1/2 of pecans and 1/2 of brown sugar mixture. Add remaining biscuits, pecans and brown sugar mixture. Sprinkle some of cinnamon and sugar on top. Bake at 350° for 35 to 40 minutes.
When the cupboard is getting bare and you don't know what to cook for supper, pray and ask the Lord to give you a menu or new recipe from what you have. He will do it. My family loves to hear that we are having an experiment for supper.
Combine 2 tablespoons sugar and lemon juice. Stir; set aside. Combine flour and next 4 ingredients in large bowl; mix well. Make a well in center of mixture. Combine buttermilk, oil, egg substitute, lemon rind and vanilla. Add to flour mixture; stir only until all ingredients are moistened. Gently stir in blueberries. Spray large muffin pan with Mazola spray. Spoon batter into tin and bake at 375° for 20 minutes. Remove from oven and brush with lemon juice mixture. Bake an additional 6 to 8 minutes, until muffins are golden. Cool. Yield: 12 (181 calories and 5.4 fat).
Mix together thoroughly the margarine, 1 1/2 cups sugar and eggs. Sift together and stir in the flour, cream of tartar, soda and salt. Chill the dough. Roll into balls the size of small walnuts, then roll into the sugar-cinnamon mixture. Bake at 400° for 8 to 10 minutes.
Sift the flour and then re-sift with baking powder and salt. Add cornmeal. Set aside. Combine one beaten egg, honey and melted shortening. Add all at once to flour mixture, stirring enough to dampen dry ingredients. Fold in 1/4 chopped apple. Bake at 400° for 20 minutes in greased muffin cups. Makes 6 muffins.
Pour pineapple juice, orange juice, apple juice and ginger ale over ice. Add sherbet. Garnish with cherries or any fruit slices (optional). Use 4 ounce cups.
Mix and stir first 5 ingredients over medium heat until all is melted. Remove from heat and add the remaining 4 ingredients. Mix and chill.
Peel and slice rutabagas. Cook uncovered in boiling water until tender. Season with salt, margarine, lemon juice and parsley.
Dredge chicken breasts in flour until fully coated. Melt butter in heavy skillet or electric skillet. Saute chicken breasts until golden brown on both sides. After browning, add celery and olives distributing evenly over chicken breasts. Add water and lower heat. Cover skillet and simmer for 20 minutes. Remove cover and continue simmering for 10 more minutes or until done. Add water as necessary during simmering to maintain a moist, gravy-like base. Best served with rice or whipped potatoes with a side dish of a steamed fresh vegetable such as broccoli or asparagus. Drizzle a good portion of gravy onto rice or whipped potatoes. Yields 5-6 servings.
Place fish in 1 1/2-quart oblong dish. Place fish in the dish and brush with melted butter and sprinkle with salt, pepper and paprika. Cover. Cook in microwave oven 2 1/2 to 3 1/2 minutes. Recipe yields 3 to 4 servings.
Mince garlic, ginger, parsley and onion. Place in large plastic container. Stir in the soy sauce, chicken broth, sugar, vinegar, sherry and 1/4 teaspoon pepper. Add chicken breasts and turn to coat in marinade. Cover and refrigerate, turning once, overnight or up to 24 hours. Remove chicken and pat dry. Place chicken on hot grill. Cover and cook (basting occasionally with marinade) for approximately 30 minutes, turning occasionally.
Drain juice from pineapple and cherries. Add 1 beaten egg, 2 or 3 tablespoons sugar and 2 tablespoons flour. Cook until thick. Cool; add fruit, nuts, and marshmallows. Fold in whipped cream or Cool Whip and freeze.
Combine cream cheese with milk and Worcestershire sauce. Drain and flake crabmeat. Add to cream cheese mixture along with chopped green onion.
Cream Crisco, brown sugar and sugar until creamy. Add vanilla and eggs. Mix well. Add dry ingredients and chocolate chips. Drop by teaspoon onto cookie sheet and bake at 350° on center rack for 12 to 15 minutes.
Soften gelatin in cold water. Dissolve in hot orange juice. Stir in sugar. Cool to slight gel and combine fruits and nuts in syrupy gel mixture and let chill. Serves 20 to 24 people. May be frozen.
Mix well the peanut butter, oleo and powdered sugar. Form into balls. Melt paraffin and chocolate together. Use a toothpick to dip balls in melted chocolate and paraffin. Let them dry on cookie sheet.
Boil potatoes until tender. Cool slightly. Peel and cube. Cut bacon in small pieces and fry until crisp. Remove with slotted spoon and set aside. Add diced onion to bacon grease until tender, but not brown. Stir flour and seasonings into mixture. Add water and vinegar, stirring until thickened. Add potatoes and bacon and toss lightly.
Cream together sugar, margarine and eggs. Add salt, flour, oatmeal, cinnamon and baking powder. Add soda water last. Mix well. Bake at 350° for 10 minutes. Fill with Vanilla Filling.
Combine cornstarch, sugar, eggs and reserved juices. Bring to almost boiling. Pour thickened juices over fruit and macaroni and refrigerate overnight. Two hours before serving, mix in Cool Whip.
Boil chicken in 3 quarts water until cooked completely. Place chicken breasts to the side. Cook noodles in remaining chicken broth. Drain. Piece chicken up in noodles. Cut cheese up in pieces. Put remaining ingredients all in pot together and cook until cheese is melted. Ready to serve.
Mix all ingredients and pour into two greased loaf pans. Bake at 350° for 60 to 70 minutes.
Mix dry ingredients in mixer; cut in shortening. Mix egg, vinegar and water together. Add this to dry ingredients. Divide into 4 equal portions. Wrap in plastic wrap and refrigerate until ready to use.
Roll each fillet around a broccoli spear; secure with toothpick. Arrange in shallow baking dish. Combine soup, mayonnaise and lemon juice and pour over fish. Bake at 350°, covered, for 40 minutes. Serves 4.
Slice tomatoes into round disc and spread on flat plate. Sprinkle with basil and olive oil.
Butter a 13 x 9-inch cake pan real good. Don't need to flour pan. Sprinkle coconut on bottom of pan, then add chopped nuts. Mix cake mix according to directions. Pour over coconut and pecans. In small pan, melt butter until soft. Add cream cheese and sifted powdered sugar. Drop by spoonfuls on top of cake mix and swirl with the cake mix until all is mixed in. Do not touch bottom of pan while swirling. Bake at 350° for 40 minutes or until done. It will puff up and not look done. That's why it looks like an earthquake hit it. Real good, though.
Melt margarine over low heat. Add marshmallows and stir until melted. Remove from heat. Add crispy rice cereal. Using waxed paper, press the mixture into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Makes 24 squares.
Brown meat. Remove 1/2 of meat to use with chili mix. Add taco seasoning as directed on pkg. with the remaining meat. When cooked, add green chilies and refried beans. Roll tortillas with meat mixture. Use a 9 x 13 x 2 pan. Layer burritos in pan. Fix chili mix according to directions on pkg. Pour over burritos and top with grated cheese and chopped onions. Bake at 350 degrees for 30 minutes. Check often - don't overcook.
Peel potatoes, cook until tender and drain. Beat softened cream cheese with cream. Add hot potatoes and blend well. Add butter and seasonings.
Mix in the order shown. Mix condensed milk with Cool Whip, then stir in the pie filling. Finally, add the pineapple and stir well. Refrigerate overnight. Stir before serving. It's soooooo good.
Saute onion and bell pepper in butter. Mix together green beans, soup, grated cheese and diced ham. Add sauteed onions, bell pepper and cooked rice. Mix well and pour into buttered casserole dish. Bake at 350° until cheese is melted.
Remove the sausage meat from the casings. Fry the sausage meat and the onion in olive oil until the sausage crumbles and the onion is soft. Add just enough marinara sauce to the sausage and onion to make a thick mixture. Cook and drain pasta following package directions. Preheat oven to 375°.	Cover the bottom of a deep baking dish with a layer of cooked pasta. Cover pasta with a thin layer of the sauce and sausage mixture. Add a thin layer of cottage cheese. Next, sprinkle bread crumbs over the cottage cheese and cover the bread crumbs with a layer of Mozzarella. Then repeat the layers, making sure that Mozzarella is the layer at the top. Bake covered for 45 minutes.
Sprinkle each steak with seasoned salt and dredge with flour. Brown in skillet in small amount of oil or shortening. Arrange in baking pan or dish. If necessary, more than one layer may be placed in pan. Top each piece with as much onion as you like and as many mushrooms as you can afford. Add green pepper if you like.
Mix softened cream cheese, nuts and orange juice together. Roll cheese into small balls. Refrigerate until chilled.
Cream the butter with electric mixer until fluffy. Cream in the sugar. Beat in egg yolks, one at a time, on medium-high speed. Batter should have the consistency of heavy whipped cream. Stir in vanilla and lemon extracts. Sift flour with salt twice. Beat butter into mixture at lowest speed. Beat egg whites until soft peaks form. Fold into cake batter. Pour into 2 greased and floured 9 x 5-inch loaf pans and bake in a preheated 325° oven for 60 minutes.
Mix sugar with apples; let stand until sugar is dissolved. Add beaten egg and beat well. Sift dry ingredients together and stir into apple mixture. Add nuts last. Bake in 8-inch square pan for 40 minutes at 375°. Serve warm with sauce.
Cook 1/4 cup berries in 1 1/4 cups water. When cooked, strain berries from water and throw berries away. Then add 3/4 cup sugar to the water, lemon juice and salt. Mix cornstarch with 4 tablespoons water and thicken. When cool, add the 3 1/4 cups of berries to the thickening. Put in baked pie shell and top with whipped cream.
Cream together the first 5 ingredients plus the egg yolks. Sift together the flour, soda and salt. Combine the dry ingredients and the creamed mixture and mix until it resembles cookie dough. Wet your fingers and spread mixture into a 10 x 15-inch glass dish. Whip the egg whites and cream of tartar until stiff. Add the brown sugar. Spread over the top of dough. Sprinkle with chocolate chips. Bake until brown. Let cool and cut into 24 squares.
Beat eggs well. Add other ingredients; mix well. Put in 9 x 13-inch casserole dish and refrigerate overnight. Bake at 350° for 35 minutes. Serves 8.
In a large saucepan, brown onion in oil until tender. Add remaining ingredients. Cover and simmer 30 minutes. Serves six to eight.
Cream together eggs and sugar. Sift together soda, salt, flour and cinnamon. Add rest of ingredients to the eggs and sugar mixture. Pour into 9 x 13-inch pan and bake at 350° for 45 minutes.
Combine first 4 ingredients in shallow dish. Coat each breast with cooking spray. Dredge in cereal mixture. Place on baking sheet coated with cooking spray and coat chicken again with cooking spray. Bake at 350° for 50 minutes or until done.
Melt 2 tablespoons butter in a heavy skillet over medium heat. Add turkey giblets and brown on all sides. Cool. Dice cooked giblets and set aside. Mix bread crumbs, salt, peppers and spices. Stir in the 1/2 cup melted butter, boiling water and honey. Cool. Add the beaten eggs. Mix well. Stir in the cooked giblets and pecans. Bake.
Slice tops from peppers. Cut into narrow strips. Cut onion into rings. Combine rest of ingredients. Cook vegetables	 in skillet. Add rest. Cook, covered, 2 minutes. Uncover. Continue cooking,	stirring frequently, with wooden spoon	until moisture evaporates and vegetables start to brown in remaining oil. Vegetables should remain firm and crunchy.
Melt margarine in a 9 x 13-inch pan, then sprinkle over margarine the graham cracker crumbs, chocolate chips, butterscotch chips, coconut, Eagle Brand milk and nuts. Place in order given. Do not stir. Bake at 350° for 30 minutes. Let cool 5 minutes. Cut into bars.
Mix all ingredients together. Drop by teaspoons by dropping into hot Wesson oil. Brown. Remove from oil and drain.
Mix blended crushed Oreos and butter. Press into pie pan. Whip the whipping cream. Add marshmallow cream and creme de menthe. Pour into pie shell.
Bring broth to boil. Add mushrooms, tofu, shoots and chicken. Simmer 10 minutes. Add soy sauce, sugar, salt, pepper and vinegar. Combine cornstarch with water; add gradually to thicken. Remove from heat. Drizzle beaten egg slowly into soup.
Drain pineapple. Mix pineapple and nuts; cut in a blender until consistency of soft butter. Mix room warm cheese and all other ingredients except parsley. Mix thoroughly with hands and place in small round bowl that has been sprayed with Pam. Refrigerate overnight. Take chilled ball out. Roll in parsley flakes and return to refrigerator until ready to serve.
Cook the first 3 ingredients to a hard boil in cold water. Add the butter and vanilla; let cool. Beat. When it is hard, shape into a log; roll in pecans.
Mix all but soup and water together. Make into cakes. Lay on wax paper for 1/2 hour or longer. Brown in shortening. Place in a baking dish. Pour soup diluted with water over. Bake in 350° oven 1 to 1 1/2 hours. Serves so good.
Combine cake mix, pudding mix, 1/2 cup pina colada mix, rum, oil and eggs in bowl; mix well. Pour into greased 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes. Remove to wire rack to cool slightly. Blend confectioners sugar and 1 to 2 tablespoons pina colada mix in bowl; drizzle over cake. Yields 16 servings.
Make sponge. Dissolve yeast and 1 tablespoon sugar in lukewarm liquid. Add 1 1/2 cups of flour and beat well. Cover and set aside to rise in warm place for about 1 hour or until bubbles burst on top. Add to this the butter and sugar (creamed), mace, well beaten egg, the remainder of the flour to make a moderately soft dough, and the salt. Knead lightly. Place in a well-greased bowl. Cover and allow to rise again in warm place for about 1 1/2 hours.
Mix and pat in greased 9 x 13 pan. Bake at 350° for 15 minutes.
Brown ground beef in oil. Add onions, tomatoes, ketchup, worcestershire sauce and green pepper. Simmer 30 minutes. Cook macaroni according to pkg. directions, drain. Combine with meat mixture. Salt and pepper to taste. Blend in soup. Pour into large casserole dish. Top with cheese. Bake uncovered at 350° for 30 minutes.
Spread seeds in large shallow pan. Mix butter with garlic salt and drizzle over seeds. Bake in preheated 350° oven for about 15 minutes.
Boil sugar, milk and butter to a soft ball stage (243 degrees), stirring frequently, then add marshmallow, nuts, chips and vanilla. Stir until chips are melted.
Mix ingredients together; place in greased deep casserole. Bake at 350° for 1 hour.
Sift flour, each kind separately 3 times. Measure correct amount of each and sift with baking powder and soda. Separate eggs. Beat whites until stiff and set aside. Beat yolks with sugar, add oil, vanilla and buttermilk. Add flour mixture in small amounts, blending well. Add egg whites. Pour into 4 (9-inch) cake pans, greased and floured well. Bake at 350 degrees for about 35 minutes or until cake springs back when touched.
Stir together pie filling, ice cream and lemon juice. Stir in bananas and nuts. Turn into 8 individual molds. Freeze firm several hours or overnight. Place in refrigerator 15 minutes before serving. Unmold onto lettuce-lined plates. Makes 8 servings.
Cream butter or margarine with mixer, add sugar slowly until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and soda three times. Add alternately with sour cream to egg mixture, beginning with & ending with flour mixture. Add Griffin's Vanilla & Griffin's Coconut. Pour into 10 inch tube pan. Bake at 300° for 1 hr. and 30 mins. (You can use a Bundt pan.)
Beat eggs slightly and add to oil. Beat well. Add sugar, beating again. Add carrots, apples, nuts, pineapple and vanilla. Beat again. Fold in sifted flour, soda, salt and baking powder gradually, beating well. Pour into tube or Bundt pan. Bake for 1 hour at 350°.
Put meat in crock-pot.	Pour soup and onion soup mix over meat. Add Sprite or 7-Up. Cover and cook all day on low or for at least 4 hours on high or until meat is tender. Turn off and let sit for 30 minutes before serving. Serve over hot noodles or rice.
Combine meat, tomato juice, onion and seasonings and add 6 cups water to soup kettle and cover; simmer 2 hours.
In large mixing bowl, combine flour, baking soda and salt. In small bowl, combine oil, and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8 x 4 x 2 inch loaf pans about 1/3 full. Combine cinnamon and remaining sugar; sprinkle 1/2 over the batter. Top with remaining batter, cinnamon and sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350° for 45-55 minutes, or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire rack.
Mix first three ingredients in 1 1/2-quart casserole. Top with sliced cheese. Bake at 275° for 30 to 40 minutes. Serve in chafing dish, fondue pot or on warming tray with Doritos.
In medium saucepan, saute onion rings in oil until tender. Stir in remaining ingredients. Reduce heat, cover and simmer 5 to 7 minutes. Makes 1 cup. Serve hot.
Chop or coarse grate cabbage, pepper and onion. Add sugar. Mix together 1 tablespoon sugar, oil, vinegar, mustard, celery seed and salt; bring to a full boil. Pour hot mixture over cabbage mixture; toss together. Seal in airtight containers. Do not stir or uncover for at least 4 hours or overnight. Keeps well in refrigerator for a week or more.
Mix all the ingredients in a glass bowl or plastic container. Add chicken wings. Coat all the wings with marinade. Then refrigerate and let it marinate at least 3 hours. Periodically, stir the wings around. May be marinated overnight. Then cook the wings on the grill, under the broiler or in a 400° oven, turning at least once to brown both sides.
Melt oleo. Add cocoa. In a large bowl, cream sugar and eggs. Add flour. Add cocoa mixture. Bake in a 9 x 14-inch pan at 350° for 40 minutes.
Combine all ingredients. Pour into a greased casserole dish. Dot with butter. Bake 30 minutes in a preheated oven at 350°.
Drain pineapple; reserve juice. Mix 1/4 cup juice with cornstarch. Brown chicken well in oil; sprinkle with salt. Add garlic, onion and ginger; saute.
Combine all ingredients in bowl and mix well. Fill 2 (8 x 4-inch) greased loaf pans 3/4 full and bake at 325° for 45 minutes.
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla. Mix together well. Pour into pastry shell. Drizzle with melted butter. Bake at 350° for 50 to 55 minutes or until knife inserted near center comes out clean. (If top seems to brown too quickly, cover lightly with foil.) Cool pie on wire rack. Cool before cutting.
Press graham cracker crumbs into bottom of 9 x 13-inch pan. Pour mixture on crumbs. Spread rest of crumbs on top. Top with cherry pie filling.
Beat egg whites until stiff (not dry); set aside. Beat yolks; add sugar and milk, beating until well blended. Add vanilla. Fold in egg whites. Pour into cups or glasses and sprinkle nutmeg on top. Makes 4 to 6 small servings.
Combine sugar, half and half and salt in a deep 3-quart bowl. Mix well. Stir in butter. Microwave at High for 7 to 9 1/2 minutes or until mixture reaches soft-ball stage (235° on candy thermometer), stirring once after 3 minutes of cooking. Stir in pecans. Cool about 1 minute. Beat by hand with wooden spoon until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoons onto waxed paper. Let stand until firm. Wrap in Saran Wrap when cool. Makes 2 dozen.
Mix together and pour into unbaked pastry. Add top crust. Bake in 350° oven for 45 to 50 minutes.