HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pop popcorn and remove unpopped corn. Mix brown sugar, syrup, salt and oleo. Boil 5 minutes, then remove from heat. Add vanilla and soda and stir quickly. Pour over popcorn and mix well. Put in cake pans and bake at 250° for 1 hour. Stir 2 or 3 times. When cool, store in airtight container. May add raw Spanish peanuts before baking, if desired.
Put sugar, butter, milk and vanilla in a large saucepan. Stir and bring to a boil over medium heat; simmer for 10 minutes, stirring constantly to avoid sticking. Remove from heat; stir in peanut butter until melted and marshmallow cream and stir. Add nuts; pour into a large buttered baking dish. Let cool. Makes three pounds.
Making layers of broccoli, then chicken. Then another layer of broccoli and then chicken in a 9x13 baking pan. In a seperate bowl mix remaining ingredients, then pour over chicken and broccoli. Sprinkle with bread crumbs (optional). Bake at 350° for 30 min.
Wash and scoop out insides of peppers. Drop in boiling water for approximately 5 to 10 minutes; then drain. Mix together ground ham, tomatoes, onions, bread crumbs, as many eggs as needed, salt and pepper, potatoes and Worcestershire sauce. Stuff peppers with this mixture. Put mound of grated cheese on top of each pepper. Bake at 350° for 30 minutes or freeze for future use. When heating frozen peppers, bake for approximately 15 minutes longer.
Combine raspberries and orange juice. Combine until smooth. Strain mixture and discard seeds. Combine raspberry mixture and 1/2 cup carbonated soda in an 8-inch square baking dish. Cover and freeze 3 hours. Remove from freezer and let stand 30 minutes. Add remaining 2 cups carbonated beverage. Stir gently until slushy, breaking up frozen pieces with a spoon. Serve!! Makes 5 cups.
Press uncooked ground beef in the bottom of a 9 x 13-inch Pyrex casserole. Sprinkle with salt and pepper. Slice potatoes (very thin) on meat, then slice onions over potatoes. Sprinkle grated cheese over onions and cover everything with mushroom soup. Cover with foil. Bake for 1 to 1 1/2 hours at 350° or until potatoes are done.
In a big mixing bowl, put all ingredients except flour. Stir in flour a little at a time until you have a stiff dough. Rub a little grease or oil on top of dough. Cover and let rise in a warm place until double in size (or about 2 hours). Stir down and pour out on floured dough board. Knead dough by working back and forth with hands. Squeeze off dough to make rolls or loaves. Place in greased pan and let rise again (about 1 hour). Bake at 350° until golden brown.
Cream together butter and crisco; add sugar, cream, eggs one at a time. Combine dry ingredients; add alternately with milk and vanilla. Bake at 350° for one hour and ten minutes.
Heat oven to 350°. Melt margarine in a 13 x 9 x 2-inch pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork only until dough leaves the side of bowl. Turn onto lightly floured board on pastry cloth. Knead just until smooth. Roll dough into a large rectangle about 1/4-inch thick. Sprinkle cinnamon over fruit, then sprinkle apples evenly, over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice dough into about 16 slices, 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls (this looks like too much liquid, but crust will absorb it). Bake for 55 to 60 minutes. Makes 8 servings. This may be made with other fruit, frozen or canned. If packed in liquid, drain and substitute for part of the sugar syrup. Always use 2 cups of liquid.
Vanilla wafers may be substituted for grahams, pineapple chunks or slices, well drained and put in blender for crushed pineapple and 1 large carton Cool Whip for Dream Whip.
Combine squash, onions and salt in layers. Top with ice cubes; let stand for 3 hours. Drain and rinse in cold water. Combine squash mixture with other ingredients; heat to boiling point. Reduce heat and simmer for 2 minutes. Fill jars and seal. Process in hot water bath for 5 minutes.
Rave reviews from my taste testers at work. Chocolate drizzled over a caramel-pecan filling on a shortbread base.
Cream together oleo, brown sugar, eggs and vanilla. Sift together flour, baking soda and salt. Add to creamed mixture with oatmeal. In pan over low heat, cook sweetened condensed milk, chocolate chips and oleo until melted. Add nuts, vanilla and salt.
Combine tomatoes, water and oregano; bring to a boil. Remove from heat and stir in potatoes and sauce packet. Pour into casserole dish. Cover top with pepperoni, then cheese and bake, uncovered, at 400° for 20 minutes.
Prick pie crust and bake about 15 minutes in 400° oven until brown. Cool. Stir together pineapple with juice, yogurt, pudding mix, lemon peel and lemon juice. Stir in Cool Whip, just until blended. Pour in baked pie shell. Refrigerate at least 1 hour. Garnish with additional topping and canned pineapple slices if desired.
Put chocolate bars, almonds, marshmallows, milk and salt in top of double boiler and melt over hot water. Cool thoroughly. Whip cream until stiff and fold in.
Preheat oven to 325°. Grease a 10 x 6 x 1 3/4-inch baking dish. Place croutons evenly in bottom of dish; sprinkle cheese over croutons. In medium bowl, combine eggs, milk and seasonings; pour over croutons. Cook bacon until crisp; drain and crumble. Sprinkle crumbled bacon over egg mixture. Bake 55 to 60 minutes or until eggs are set. Serves 4 to 6.
Cream butter and sugar; add well beaten eggs, 2 cups flour, spices, soda and applesauce. Sift remaining 2 cups flour over gumdrops, fruit and nut meats. Mix this well and add to other mixture. Bake for 2 hours at 300°. For best results use a large tube pan.
Heat cider, cloves, allspice, cinnamon and sugar to boiling. Cover and simmer 20 minutes (spices can be tied in cloth). Stud oranges with whole cloves. Strain punch and pour into punch bowl. Float oranges and apples in punch bowl.
Cut a pocket on each side of backbone of fish. Mix together the stuffing, crab and lemon juice. Stuff the pockets with stuffing mixture. Lay bacon strips on the stuffed pockets. Bake at 350° in a well greased dish.
Mix butter and cheese. Blend flour, salt, Rice Krispies and pepper. Make in small balls and press out with fork. (Makes 75 wafers.) Bake 10 minutes at 375°.
Salt and pepper the pork chops to taste; brown. Mix potatoes and sauce mix. Stir in pimento and liquid for water and milk. Bring to a boil, stirring occasionally. Place pork chops on top of potatoes in a baking dish. Bake at 350° for 30 to 35 minutes.
Cook corn meal and water, stirring until begins to roll up. Remove from heat. Add milk, oil and onion. Stir until smooth. Add beaten eggs. Blend dry ingredients. Add to corn meal batter. Drop batter by teaspoons into hot fat. Makes 24 to 30.
Boil all the water. Stir in jello. Put in cream cheese. Chill a little. Put in pineapple and nuts. Stir together. Chill.
Mix and pour into large baking dish sprayed with Pam. Bake at 350° for 35 to 40 minutes until light brown.
In pot on low heat, mix orange juice, margarine and marshmallows. Stir until smooth. Add cracker crumbs, chopped candied fruit and nuts. Pour into a greased pan and chill.
Melt butter in saucepan. Add onion and celery; saute until tender (5 to 8 minutes). Add the potatoes, water and salt. Cook until potatoes are tender; add chicken soup and milk. Bring to a boil and stir until broth is smooth. Ready to serve.
Grease	a 12-inch pizza pan. Mix cooked rice, sharp cheese and eggs real good. Press mixture in pizza pan, making a high ridge all way around pan. Cook sausage until brown and crumbly. Mix soup and oregano. Spread over crust. Arrange rest of ingredients on top, adding Parmesan on top. Bake at 450° for 15 minutes.
Brown beef and onion. Drain excess fat. Add beans, chili powder and enough ketchup to completely cover mixture. Turn down to simmer and cook 30 to 45 minutes, stirring occasionally.
Shred lettuce into a 13 x 9-inch pan. Sprinkle green pepper, celery and onion over lettuce. Pour frozen peas on top of first 4 ingredients. Mix the salad dressing and sugar together; pour over salad. Sprinkle shredded cheese over the whole salad. Let sit in refrigerator for 2 hours.
Boil and drain noodles. Combine eggs, sugar (reserve 3 tablespoons), raisins and applesauce and mix into noodles. Pour melted butter into casserole, reserving some for top. Pour in noodle mixture. Put apple slices on top and sprinkle with cinnamon, 3 tablespoons sugar and the remaining melted butter. Bake for 50 minutes, uncovered, at 375°. Enjoy hot or cold.
Melt butter over low haet; stir in cocoa and 3/4 c. sugar. Blend until smooth. Remove from heat and cool 5 minutes. Blend in almonds and flour; beat in egg yolks one at a time. Stir in water.
In a small bowl, combine the sugar, pepper, paprika, curry powder and salt. Rub over ribs, coating well. Place ribs in shallow pan. Cover and chill for 2 to 6 hours. In a covered grill, arrange medium coals around drip pan. Test for medium-low heat above pan. Place ribs, fat side up, on grill rack over drip pan, but not over coals. Lower grill hood. Grill about 1 1/4 hours or until tender, turning once, and adding more coals as needed.
In saucepan, stir together corn syrup, ketchup, onion, vinegar, mustard and Worcestershire sauce. Bring to a boil. Reduce heat and boil gently 15 minutes to thicken. Brush on meats or poultry, turning frequently, during last 20 minutes of cooking. Makes 2 cups.
Chop broccoli, cauliflower, onions and celery. Mix together with frozen peas.
In large skillet over medium heat, add peppers, onion, zucchini and oregano. Cook in butter until tender. Spray 9 x 9 x 2-inch baking pan. Layer half of each crackers, vegetable mixture and cheese; repeat layers, ending with cheese. In bowl, beat milk and Egg Beaters slightly. Pour over cheese layer. Bake at 350° for 30 to 35 minutes until knife comes out clean.
Start with mashed bananas and lemon juice. Add remaining ingredients, folding Cool Whip in last. Freeze. Can be frozen in individual muffin pan.
Mix in order given. Last, add enough flour to roll out. Cut in shapes and bake.
Heat oven to 400°. Remove wrappers from Hugs. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Add nuts and blend well. Mold scant tablespoons dough around each Hug covering completely; shape into balls. Place on ungreased cookie sheet and bake 10 to 12 minutes or until set. Cool slightly; roll into powdered sugar. Cool completely before serving and roll into powdered sugar again, if desired.
Blend sugar, salt and cornstarch. Heat. Add vinegar. Mix. Cook on low heat until smooth; stir constantly. Add butter, onion and beets. Let heat for 20 minutes.
Brown peppers and onions in oil until tender. Add ground beef. Brown and drain off grease. Add seasoning and mix well. Add tomato sauce, water, beans, ketchup, Worcestershire sauce, sugar, Ro-Tel and chili powder. Boil 10 minutes and stir. Simmer several hours and let set in refrigerator overnight.
Remove ice cream from freezer; let stand at room temperature to soften slightly (10 minutes). In a 10-inch skillet over low heat, heat sugar and butter until melted, stirring frequently. Add raisins and bananas; cook 5 minutes or until fruit is heated through, gently turning fruit. Spoon ice cream into four dessert dishes; top with banana mixture, sprinkle with pecans and serve immediately.
Combine eggs, Parmesan cheese, 2 tablespoons cream and scallions; mix well. Heat 4 tablespoons oil and/or butter in saute pan. Coat fillets lightly in flour. Dip in egg mixture, back in flour and again in egg. Place in hot oil and cook until golden brown over medium heat, approximately 3 to 4 minutes per side. Keep fillets warm in oven.
Combine all ingredients in large bowl. Beat for 4 minutes. Bake at 350° for 50 to 55 minutes.
Cut up and brown the veal steak. Chop up the onion and brown. Add the celery, mushroom soup, chicken rice soup, water, mushroom pieces and rice. Stir to mix. Pour into 2-quart casserole and bake for 2 hours at 325°. Makes 6 servings.
Put sugar, milk, cocoa and butter in a large pan. Heat until mixture comes to a boil. Remove from heat. Add remaining ingredients. Stir until well blended. Drop by tablespoonfuls on waxed paper. Leave until cool.
Mix jello with hot water. Add pineapple and juice and mandarin orange juice. Let set in refrigerator until hard. Beat softened cream cheese. Add jello mixture and beat. Add Cool Whip and beat. Fold in mandarin oranges; set until firm.
Grind bell peppers, tomatoes and onions. Let drain 30 minutes. Add all ingredients together and add 1 pint of Miracle Whip salad dressing. Boil 10 minutes. Put in jar and seal.
Mix sugar, flour and meal. Add to beaten eggs. Add milk, margarine, lemon juice and rind. Pour into pie shell and bake at 350° for 50 minutes.
Heat oven to 375°. Grease 11 x 7-inch or 9-inch square pan. Cook bacon and crumble. Reserve 1 tablespoon drippings and put in large saucepan; add green onion and green pepper, cook until tender. Stir in corn, milk, butter, salt and pepper. Cook until hot; remove. Stir in potato flakes and sour cream until well blended. Spoon into greased pan. Top with bacon, cheese and green onions. Bake at 375° for 20 to 25 minutes.
Beat egg whites until stiff and set aside. Cream shortening or butter and sugar. Add egg yolks, flour, salt, vanilla, buttermilk and soda. Fold egg whites into mixture and bake at 350° for about an hour.
Cream butter, flour, sugar, vanilla and salt. Blend in eggs and syrup. Add pecans, pineapple and juice. Bake in 350° oven for 1 hour.
Cook spaghetti and set aside. Cook chicken breast until it almost falls off the bone. Cool and cut in small pieces. Add soup and broth. Using 4-quart casserole, combine chicken, spaghetti, soup broth and 1 cup of cheese. Put 1/2 cup of cheese on top. Bake at 350° until cheese is completely melted. Serves 4 very generous servings.
Bake cake in 2 layer pans following directions on box. Split each layer in half. Combine sugar, sour cream and coconut. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers. Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Store in airtight container in refrigerator for 3 days before serving.
Prepare Dream Whip as package directs. Cream the cream cheese with sugar and vanilla. Fold cream cheese into Dream Whip. Spread half of mixture in crust. Place a layer of peaches, then remaining mixture. Top with rest of peaches. Sprinkle with graham cracker crumbs. Chill at least 12 hours before serving.
In a 9 x 11-inch dish, layer ingredients as given. (The amount of celery and onions may be varied, but use 1 cup of mayonnaise and plenty of cheese and bacon.)
Cook green beans and season to taste with salt and butter. Drain beans (use liquid); add enough water to make 3/4 cup. Add Minute rice. Cover. Remove from heat. Let stand several minutes. Combine hot beans, rice and cheese. Toss all together.
Heat oven to 350°. Grease a 12-inch pizza pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, blend in egg. Press in prepared pan. Bake for 12 minutes, until lightly browned.
Cook spinach five minutes; drain. Put a layer of spinach into a quart casserole dish. Cover with sour cream that has been mixed with dry onion soup. Put rest of spinach on this mixture. Sprinkle with Cheddar cheese. Bake at 325° for 25 minutes or until bubbles and cheese melts.
Mix Jell-O, pudding, water and 2 packages of Equal. Cook until thickened, about 3 minutes. Cool. Then add the sliced berries and 2 packages of Equal. Mix sliced berries with the jello mixture. Pour in a graham cracker crust and chill several hours. Top with Cool Whip.
Mix eggs, sweetener and oil together. Add milk and vanilla. Beat well. Add flour and beat well. Add raisins and nuts. Pour into rectangular pan. Bake for about 30 minutes at 350° until cake tests done. Keep refrigerated.
Combine eggs, corn, cream and butter. Blend in muffin mix. Spread in 9 x 13-inch glass or ceramic baking dish. Bake in 350° oven for 50 minutes or until knife comes out clean. Makes 16 to 20 servings.
Melt chocolate chips in butter or margarine (1/4 pound). Cool thoroughly. When cold, add marshmallows and chopped walnuts, blending gently. Sprinkle flaked coconut lengthwise down middle of each of 3 pieces of wax paper. Drop marshmallow mixture onto coconut; form into rolls. Sprinkle coconut on top and sides. Wrap in wax paper, shaping into rolls. Also wrap each roll in aluminum foil to hold shape. Refrigerate for at least 24 hours. Remove wax paper; wrap in foil. Store in refrigerator and cut slices as desired.
Mix all ingredients, except pineapple and nuts, using a hand mixer. Blend well. Chill until fairly thick. Mix in crushed pineapple and nuts.
Preheat oven to 350°. Beat egg whites to soft peaks; gradually add sugar and beat until stiff peaks form and sugar is dissolved. Add drop of red or green food coloring if desired. Spoon onto greased cookie sheet. Turn oven off. Place cookies on center rack and forget them at least 2 hours or until oven is cold. Do not open door. Makes 2 1/2 to 3 dozen.
Brown ground beef and onions in skillet, then add remaining ingredients. Cook for 10 to 15 minutes until cooked thoroughly and serve on buns.
Brown pork chops. Combine catsup and brown sugar. Add water and mix to make at least 1 1/2 cups liquid. Pour over the browned chops. Simmer in a covered skillet for about 2 hours or until liquid is thickened and pork chops are tender.
In a large bowl, combine cereal, pretzels, peanuts and caramels. Microwave morsels in a medium microwave-safe bowl on Medium-high power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Pour over cereal mixture. Stir to coat evenly. Spread mixture into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray. Let stand for 20 to 30 minutes or until firm. Break into bite size pieces.
Combine oleo, onions and garlic. Cook until onions are soft. Combine all ingredients in 3-quart casserole. Cover and bake at 350° for 45 minutes to 1 hour. Stir once.
Remove stems from caps. Wash both. Place caps on paper towel lined plate. Microwave at 70% (Medium High) for 2 minutes. Drain. Chop stems. Microwave bacon at 100% (High) for 2 minutes. Drain. Add chopped stems, salt and pepper. Microwave for 2 minutes. Blend in flour and milk. Microwave at 70% until thickened, about 2 minutes. Stir once during cooking. Stir in cheese. Fill caps with mixture. Place mushrooms on plate. Microwave for 2 minutes or until bubbly. Top with crisp bacon tidbit for garnish. Serve warm.
Mix sugar, milk and butter. Cook over medium-high heat until it boils. Boil for 5 minutes, stirring constantly. Remove from heat. Add Marshmallow Creme, pecans and peanut butter chips. Stir until melted. Add vanilla. Pour into buttered dish. Let cool; cut into squares.
Drain vegetables, reserving liquid. Combine flour and soup. Mix in large skillet. Add water and reserved liquid to make 3 cups. Stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and beef. Cover over low heat, about 10 minutes or until done.
Reserve 2 teaspoons pimientos. Mix all ingredients in medium bowl. Spoon into a shallow 1 1/2-quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.
Combine soups and milk and set aside. Combine chicken, broccoli, 1 c. cheese, 1/2 can of onions, and 1/2 of soup mixture. Divide chicken mixture evenly over tortillas and roll up. Place seam side down in a lightly greased rectangle baking dish. Pour remaining soup mixture over tortillas. Bake covered at 350 degrees for 35 minutes. Top tortillas with remaining cheese and onions. Bake uncovered for 5 minutes more.
In small nonstick skillet, heat oil. Add onion, pepper and garlic. Saute until softened. Stir in ground beef, tomato sauce and seasoning mix and cook over low heat until heated through, about 5 minutes. To serve, place bottom half of each bun on individual plates. Top each with half of the meat mixture. Sprinkle each portion with half of cheese, lettuce, tomato, sour cream and olive slices and top half of bun. Makes 2 servings (1 each).
Mix all ingredients together. Put 2 or 3 teaspoons mix in cup. Add hot water and stir.
Cook broccoli until done. Mix all ingredients. Place crumbled crackers on top for crust. Bake at 350° for 1 hour.
Saute onions in butter. Boil rice in salted water 5 minutes. Drain. Mix well with onions, cheese and cream. Bake in greased casserole at 300° for 1 hour. Serves 8.
Rinse the chicken well, pat dry, then season the chicken with the soy sauce, salt and hot sauce and set aside. In a large, high-walled skillet, heat the oil, then saute the onion, bell pepper and parsley over medium-high heat until the onion is clear. Add the wine and stir; add garlic and stir, then add the chicken. Mix everything together, then lower the heat to medium, cover and cook for at least 2 hours, stirring occasionally. The chicken should be so tender that it falls apart. Serve over cooked rice. Yield: 4 to 6 servings.
Cook large shells; rinse and drain. Brown hamburg and onions; drain fat, then add seasonings, spinach, 1 cup of cheese and 1 cup of spaghetti sauce. Mix well.
Mix hash browns, soup, onion and cheese. Put in a 9 x 13-inch baking dish. Cut butter into pats and distribute evenly over potato mixture. Crumble potato chips over top and bake at 350° for 45 minutes or until brown and bubbly.
In large bowl combine sweetened condensed milk, water and lemon juice; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into 4-quart glass serving bowl; top with half the cake cubes, the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries and remaining pudding mixture. Spread to 1 inch of edge of bowl. Chill at least 4 hours.
In a skillet, melt 1 tablespoon oleo. Brown chicken breast halves. Cook for 10 minutes. Remove from skillet. Add 1 tablespoon oleo. Add onion; cook until tender. Stir often. Add soup, milk, mustard and parsley flakes. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 5 minutes or until chicken is no longer pink. Serve with noodles. Garnish with parsley, if desired. Serves 4.
Measure corn and oil into a heavy-bottomed pan. Cover and turn heat to medium. Leave lid slightly ajar to allow steam to escape. When popping has stopped, remove from heat. Add salt and melted butter.
Combine soy sauce, sherry (or vinegar), cornstarch, sugar and salt in bowl. Add chicken and marinate 10 to 15 minutes. In 2 tablespoons oil, stir-fry vegetables 8 to 10 minutes. Remove. Add 2 tablespoons oil and chicken, discarding marinade. Stir-fry 3 to 5 minutes. Add vegetables and stir-fry an additional 1 to 2 minutes. Serve over rice. Serves 4.
Melt butter in skillet. Saut onion, celery and parsley until soft. Add oysters and cook until they begin to curl. Mix in thyme, crumbs, broth and beaten eggs.
Crush graham crackers. Blend into soft margarine and 1/3 cup sugar. Press into 2-quart baking dish.
Brown ground beef; drain fat. Over medium heat, add refried beans and taco mix (add water according to directions on package). Stir well and simmer over low heat for 10 minutes with lid on skillet. Pour meat mixture into a 9 x 13-inch pan. Layer other ingredients as follows: sour cream, peppers, olives, onion, tomato and cheese. Serve warm over nacho chips.
Cream butter and all wet ingredients. Add dry ingredients. Blend. Chill 1 hour. Bake at 350° for 7 to 8 minutes. Make little balls of dough and place on ungreased baking sheet. Press dough balls with bottom of glass (dip glass in flour so it won't stick). Sprinkle with colored sugar.
Heat oven to 375°. Place apples in a 9 x 5 x 3-inch loaf pan. Mix Bisquick, sugar and cinnamon. Sprinkle over apples. Dot with butter. Bake about 30 minutes or until apples are done. Serve with either milk or cream. Also good topped with vanilla ice cream.