HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy gauge saucepan, combine sugar, butter and Carnation evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add Nestle peanut butter morsels; stir until morsels melt and mixture is smooth. Add Kraft Marshmallow Creme and vanilla extract; beat until well blended. Pour into foil-lined 13 x 9-inch baking pan. Sprinkle with peanuts and press into fudge. Chill until firm.
In a 9 x 13-inch glass dish, pat graham crackers mixed with butter on bottom of dish. Mix 2 cups of powdered sugar with 2 sticks of oleo and eggs. (Mix no less than 15 minutes.) Pour this mixture over graham crackers. Pour drained pineapple over and layer with sliced bananas. Last, put Cool Whip on top and sprinkle with nuts. Refrigerate overnight.
Dissolve yeast in warm water; set aside. Mix sugar, molasses, salt and melted shortening thoroughly. Add yeast. Gradually add dry ingredients, reserving some flour to knead. Knead dough until smooth and elastic and all flour is worked in. Place in a greased bowl. Cover and let rise until double in size. Mold into 2 loaves and place in greased pan. Make indentation down center. Cover and let rise for 1 hour or more. Bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Combine all ingredients, EXCEPT CORN CHIPS, together. Spoon into a casserole dish that has been sprayed with nonstick oil. Sprinkle corn chips over top. Bake for 45 minutes or until chips are browned.
Let Jell-O and water jell partially. Add sour cream. Add cranberry sauce.
Peel potatoes and cut into quarters. Combine flour, cheese, salt and pepper. Moisten potatoes with water. Shake a few times in plastic bag with mixture. Melt butter. Place potatoes in a single layer in baking pan with melted butter. Bake at 375° for approximately 1 hour. Turn when golden brown.
In a 13 x 9-inch pan, layer bread, sausage and cheese. Blend together milk, eggs, salt, mustard and pepper. Pour over mixture in pan. Cover and refrigerate overnight. To bake, preheat oven to 350°. Uncover pan and bake for 45 minutes. Serves 6 to 8.
Dissolve flavored jello in boiling water. Dissolve Knox gelatine in cold water. Mix everything together. Pour mixture into a large bowl. Chill in refrigerator for 10 minutes. Cut using cookie cutters. Eat! Yum! Yum!
Combine all ingredients and place in a casserole dish. Bake at 350°, uncovered, for 45 to 60 minutes.
Place split breasts in bottom of glass 9 x 13-inch casserole. Mix cranberry sauce, dressing and soup mix together; pour over chicken. Bake at 325° for 45 minutes to 1 hour. Serve with wild rice.
Toss together all ingredients. Before serving, stir in 1 cup chopped tomato or apple, if desired. Makes 4 cups.
Place all ingredients in a bowl and beat at medium speed for approximately 2 minutes. Note: Batter will be very runny. Pour into a tube pan (greased) and bake at 350° for 45 minutes or until done.
Preheat oven to 350°. Mix first 5 ingredients, then add next 5. Stir well. Add nuts (if desired). Put into 2 loaf pans or 4 mini loaf pans, greased lightly. Bake approximately 45 minutes, less for smaller pans.
Preheat oven to 350°. Cream shortening, eggs, sugar, brown sugar and vanilla or butter flavoring. Add flour, salt and soda. Mix in chips, M&M's or oatmeal.
Add salt, onion and chili powder to hamburger. Cook until onion is tender. In a 2 1/2-quart casserole add spaghetti and kidney beans. Add meat mixture. Combine tomato juice, Worcestershire sauce, salt and pepper. Pour over all; cover. Bake at 350° for at least 1 hour.
Preheat oven to 425°. In a mixing bowl, combine flour, milk, eggs and nutmeg. Beat lightly; leave batter a little lumpy. Melt butter in a pie pan in oven; pour in batter. Bake 15 to 20 minutes until golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice and serve with lemon wedges, confectioners sugar or jelly. Serves 2 to 4 people.
Add oatmeal to boiling water; let stand for 20 minutes. Cream sugar and margarine; add eggs, one at a time, beating after each addition. Add oatmeal. Sift dry ingredients together; add to creamed mixture, stirring just enough to blend. Add vanilla. Place in greased and floured 12 x 7 1/2 x 3/4-inch baking dish. Bake at 325° for 35 minutes or until cake springs back when touched. Yields 12 servings.
*If you don't have picante sauce, use 1 quart tomatoes, 1 chopped green pepper and 1 small hot pepper.
Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth. Pour over rhubarb in a 9-inch pastry-lined pie pan. Top with latticed crust. Bake at 450° for 15 minutes, then at 350° for 30 minutes.
Sift flour, salt, soda and cinnamon together. Cream sugar, oil, eggs and vanilla together. Add flour, salt, soda and cinnamon. Add undrained crushed pineapple and mix well, but do not use electric mixer. Add diced bananas and nuts. Batter will be thick. Pour into well-greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes.
Combine sugar, canned milk and marshmallows in a saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat and cook for 5 minutes. Add butter and chocolate morsels. Beat until morsels are melted. Add vanilla and beat until consistency of pudding. Pour over cake. Covers 2 layers on tops and sides.
Boil the milk, then beat together the eggs, sugar and vanilla. Add the milk slowly; mix well and strain, then pour in baking cups or coffee cups. Place the cups in a pan with some water in it and bake in an oven at a temperature of 350°. When baked, remove from the oven and serve cold.
Combine soup and milk in sauce pour. Heat until bubbly. reduce heat. Add cheese, stir until melted. Yield: 1-3/4 cups.
Peel, core and slice the apples to make a 1-inch layer in a 9 x 13-inch baking dish. Mix thoroughly the sugar, cinnamon and flour and sprinkle over apple layer.
Combine eggs and sugar in a large mixing bowl, stirring well. Combine flour, baking powder and salt in a small mixing bowl; add to egg mixture. Mix well. Stir in vanilla and pecans. Drop dough by heaping teaspoonfuls 3 inches apart onto aluminum foil lined cookie sheets. Bake at 350° for 8 minutes. Let cool completely on cookie sheets; peel off aluminum foil. Store cookies in airtight containers. Yields 5 dozen.
Cream the sugar and butter. Add flour, oatmeal and other ingredients. Roll in little balls and place on cookie sheet. Press with fork to flatten a little. Bake in moderate oven 8 to 10 minutes. Roll in powdered sugar while still warm. Roll again later.
Arrange broccoli, shrimp meat, salt and pepper in 7 x 11-inch baking pan. Combine soup, salad dressing and lemon juice; cover with mixture. Top with cheese and crumbs. When done spoon over cooked noodles.
Wash, shell and devein shrimp. In large skillet, add butter and saute shrimp 30 seconds on each side. Mix together lemon juice, oregano, garlic salt, pepper and dry mustard. Pour over shrimp; simmer 1 minute. Add dry sherry and simmer 2 minutes longer. With slotted spoon, remove shrimp to a bed of rice pilaf. Boil butter-shrimp mixture about 2 minutes, until reduced to about half. Pour over shrimp and rice. Yield: 4 servings.
Brown ground beef in skillet. Drain and wash under hot water using a colander. This removes excess fat. Return meat to skillet and add all the remaining ingredients. Cook about 5 minutes until well blended. Pour into a casserole dish and place in a 350° preheated oven. Bake for about 1 hour.
Preheat oven to 350°. Cook spinach and drain well. Mix butter and cream cheese over low heat. Add spinach and lemon juice to cream cheese and butter. Place artichokes and spinach in shallow baking dish. Top with 1/2 cup bread crumbs and 1 cup grated cheese.
Mix sugar, milk, butter and cocoa. Bring to a boil and cook for 1 1/2 minutes. Take from heat and add vanilla and oatmeal. Beat the mixture until it starts to get stiff. Drop by teaspoons on waxed paper or aluminum foil. Let cool and ready to eat.
In medium-sized bowl, mix oats, egg and water. Add onion, celery, parsley flakes and thyme. Mix well. Add 1/2 turkey and mix. Add remaining half and mix well. Form into loaf and place in a shallow baking pan, greased with a few drops of cooking oil. (Grease nonstick pan also.) Bake at 375° for 40 to 45 minutes.
Combine syrup, sugar, salt, butter and vanilla. Mix well. Add eggs. pour into a 9-inch unbaked pie shell. Bake at 450° for 10 minutes; turn to 350° for 30 minutes or until golden brown.
Mix Tater Tots and onion. Place in a greased casserole dish. Mix soup, milk, sour cream, cheese and margarine. Pour over Tater Tot mixture and bake at 375° for 30 to 35 minutes or until brown.
Cook and drain broccoli; combine all other ingredients except cheese and margarine. Add broccoli and pour into casserole dish. Cut margarine in small pieces and spread over broccoli. Sprinkle cheese on top and bake at 350° for 45 minutes.
Place sweet potatoes in a pan and pour boiling salted water over them.	Let stand for 1/2 hour or boil about 10 minutes. Dry them well and fry in hot oil in a black iron skillet.
Mix sugar, eggs, salt and pepper and beat yellows and whites separately. Add vanilla. Add salt, half and half, strawberries, bananas, pineapple and Jell-O. Finish filling enough milk to make 1 gallon freezer.
Boil chicken which has been salted and peppered. Bone. Set aside. Combine cheese and milk in large saucepan, preferably a double boiler. Melt cheese. In broth of chicken, boil spaghetti. When done, add cheese, chicken, chopped black olives and almonds. Simmer 30 minutes.
Combine all ingredients. Simmer 45 minutes after bringing to a boil. Good made in a crock and easy. May add water if too thick. May substitute chicken for beef. About 100 calories per cup.
Beat eggs. Add sugar and flour, molasses and butter. Put in unbaked pie shell. Makes three very small custards (or pie); about 3 cups. Bake in 325° or 350° oven.
Stir dry ingredients, add eggs and bananas. Mix until flour is damp. Add vanilla and shortening. Stir in nuts. Pour into well-greased pan. Bake at 325° for 1 hour.
Put all in large bowl and mix well for 4 to 5 minutes. Grease and flour a Bundt cake pan and add mixture. Bake at 350° for 50 to 60 minutes. Will be moist. Dust with powdered sugar.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Stir and toss together the flour, salt and baking soda. In a large bowl, mix the shortening, sugar, mashed banana, eggs and walnuts. Add the combined dry ingredients and stir just until the batter is blended. Pour into prepared pan and bake for 65 to 70 minutes. Remove from oven and let cool in pan for 5 minutes, then turn out onto a rack to cool completely.
Hollow pork loin with clean knife sharpener poked through center longways and working loin with thumbs until small rounded hole goes all through length of pork loin (or carefully split open, horizontally with a sharp knife).
Mix rice with beans, pepper and salad dressing. Let marinate overnight in refrigerator. When ready to serve, place bean mixture on lettuce leaves. Top with cheese, tomatoes and onion. Then a dollop of sour cream, if desired.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed, scraping bowl occasionally 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes. Cool. Frost with vanilla butter frosting.
Cook spaghetti as directed. Drain. Return to pot to keep warm. In a 2-quart pan, over medium heat, saute onion in 3 tablespoons margarine. Stir in flour until blended. Gradually stir in milk, bouillon, salt and pepper. Cook, stirring constantly, until mixture is slightly thickened. Remove from heat and stir in Parmesan cheese. Tear bread into small pieces to make 2 cups coarse bread crumbs.
Sift dry ingredients together in large bowl, making a well in the center. Mix remaining ingredients and pour into well. Stir just enough to dampen all ingredients. Pour into greased loaf pan. Bake at 350° for 1 hour. Makes 1 loaf.
Place warm water in a mixing bowl. Stir in yeast, sugar, salt and margarine. Add eggs and 2 cups flour. Combine ingredients with mixer at low speed until all are moistened, approximately 2 minutes. Add 2 cups of flour and blend until batter is smooth. Fill greased muffin cups a scant half full. Allow to rise in a warm place until batter reaches top of cups, 30 to 40 minutes. Bake at 375° for 18 to 20 minutes or until golden brown. Yield: 2 dozen.
Heat butter in a large skillet. Add chops and brown on both sides. Remove them from skillet and keep warm.
Mix juice, onion and peppers in blender until mashed up good. Mix this and rest of ingredients together good. Boil to desired thickness (approximately 4 hours). Pour in hot jars and seal. I saved old catsup bottles and used these.
Cream margarine and sugars; add eggs and vanilla. Beat well. Add salt, flour and soda; mix well. Fold in oats, nuts or coconut. Shape into roll. Wrap in wax paper; chill. Slice and place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine soy sauce, cooking sherry, cornstarch, sugar and salt in mixing bowl. Add chicken and marinate 10 to 15 minutes. Add 2 tablespoons of oil and Oriental Blend to wok or heavy skillet and stir-fry 8 to 10 minutes on high heat. Remove vegetables. Add an additional 2 tablespoons of oil and chicken pieces to wok, discarding marinade. Stir-fry on high heat for 3 to 5 minutes. Add vegetables to chicken and stir-fry an additional 1 to 2 minutes. Serve with cooked rice.
Preheat oven to 350°. Brown ground beef with 1/2 cup chopped onion and drain. Stir in can of cream of mushroom soup, enchilada sauce, garlic powder and pepper. Simmer, uncovered, while preparing crust.
Place foil in 9 x 13-inch baking dish. Sprinkle half of onion soup mix over foil. Place meat on top and sprinkle remaining soup mix over meat. Spoon undiluted soup over meat. Fold foil over and seal tightly.
Mix together and cook at 350° until hot (25 minutes). Sprinkle with paprika.
Mix beans and other ingredients together. Boil for 15 minutes. Put into jars and seal. This is quick and easy and it works!
Cook pie crust according to directions on pie shell. Dissolve gelatin in boiling water. Add ice cream and stir until melted. Chill until thickened, about 20 minutes. Fold in whipped topping. Pour into baked pie crust. Chill until firm, about 2 hours. Garnish with whipped topping, if desired.
Mix all ingredients together except bread and cheese. Place 1/2 of ingredients in a casserole. Sprinkle with cheese; add remaining ingredients and sprinkle with cheese and bread crumbs. Bake at 350° for 30 minutes.
Cook meat, onion, salt and water. Add oats when meat is done (10 to 15 minutes). Cook 5 to 10 minutes longer until thick. Chill in pan. Slice and brown.
Mix yeast, water, sugar and shortening in mixing bowl. Measure dry ingredients and add to first mixture. Mix well.
Saute the first 3 ingredients. Then add the rest. Mix and simmer together for about 1/2 to 1 hour in crock-pot.
Spray a 9 x 12-inch pan. Spread 1 can crescent rolls on bottom of pan. Mix all ingredients (except egg white) and spread in pan. Spread second can of crescent rolls over top. Brush top with egg white. Bake 25 minutes at 350°. Sprinkle top with powdered sugar if desired.
Combine flour, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divide mixture between two greased pans.
Slice bananas and freeze overnight. Place ingredients in blender; blend until smooth. Garnish with nutmeg. Yields 2 servings.
Preheat oven to 375°. Sift the first 7 ingredients together. Beat margarine, sweetener and egg until light and fluffy. Add flour mixture and applesauce alternately; mix well after each addition. Fold in raisins and cereal. Drop by teaspoons onto a greased cookie sheet, 1 inch apart. Bake until golden (15 minutes).
Combine first 4 ingredients with 1/2 of clam juice. Microwave 7 to 8 minutes, covered, and stir halfway through. Add tomatoes, shells and rest of juice. Microwave, covered, for 10 to 12 minutes until shells are tender. Stir in clams and microwave, covered, for 1 minute.
Fry the onions in a large skillet until golden brown; add chicken pieces to the skillet. Stir until the chicken meat is white. Add 1 tablespoon salt. While chicken is browning, add curry powder to the onion and chicken while stirring for a minute. Add 2 to 3 cups of hot water to the chicken; cover and cook for 20 minutes. Add chopped tomatoes; cook 20 minutes or until how much gravy you want. Serve over rice. Reheat at 300° to 400° for 1 hour.
Brown ground meat and drain excessive grease. Saute onion and celery in butter or margarine until soft; set aside. Heat soups and Cheez Whiz. Add rice and broccoli to vegetables. Add soup mixture. Sprinkle with paprika. Bake at 350° for 25 minutes.
If frozen orange juice is used, thaw and mix with 3 cans of water in a large container. Then add all other ingredients, except ginger ale. Mix well. Just before serving, add ginger ale. If this punch is served over crushed or small cubed ice, reduce water to 4 quarts. Food coloring may be added for color scheme.
Mix ingredients and pour into crust. Bake at 375° for 30 to 35 minutes.
Cook roast; cool 24 hours. Slice paper thin or as thin as possible. Mix barbecue sauce, onion and brown sugar. Warm until sugar melts. In crock-pot or roaster, alternate layers of meat and sauce. (If not enough sauce, add small amount of tomato juice.) Press into pot until meat is covered. Bake or cook slow 275° for 3 to 4 hours. Serve on buns. Pork can be substituted for beef.
Mix sugar and flour. Add buttermilk gradually, stirring constantly to keep from lumping. Add yolks and flavoring. Add margarine. Cook and stir over medium heat, about 10 minutes or until it comes to a boil. (It won't be thick.) When cool, pour into pie shell and bake at 350° until browned.
Preboil cabbage; drain and chop. Saute onions, celery and bell pepper in margarine. Add cabbage and smother. Add cheese and cook 5 minutes. Add soup and enough bread crumbs to give consistency desired. Place in greased casserole dish and cover with more bread crumbs. Bake at 350° for 30 minutes.
Preheat oven to 375°. Line cookie sheet with foil. Put saltines (about 40) close together. Boil butter, margarine and brown sugar for 3 minutes after boiling starts. Pour over crackers, spreading. Cover completely. Bake for 5 minutes (no longer). After baking time is done, spread chocolate bits. Wait a few minutes for the chocolate bits to melt and frost. Add nuts evenly and separate them quickly. Place in refrigerator.
Cook rotini according to directions. Rinse quick under cool water. Place vegetables, tuna and vinegar in small bowl. Mix all together. Put macaroni in and add mayonnaise to hold together. Refrigerate.
Lightly oil a regular loaf pan. Cream margarine, sugar and eggs together. Add dry ingredients alternately with milk and finely grated lemon rind. Add nuts. Bake in 325° oven for about 25 minutes. Remove from oven and prick top of bread all over with a toothpick.
Toast pecans in margarine on low heat for 5 to 10 minutes. In a 3-quart saucepan, combine eggs, milk, brown sugar and salt. Cook on medium heat, stirring constantly, until mixture lightly coats a metal spoon. Cool. Stir in vanilla, light cream, evaporated milk and whipping cream. Pour into gallon freezer can. Freeze according to freezer directions.
Mix sugar, coffee and water. Add vanilla beans if using. Bring to a boil and simmer 2 hours. Remove vanilla beans or add vanilla now. Cover for 24 hours. Stir in vodka.
Slice 3 sausage links into 1/2-inch pieces. Reserve for top garnish. Slice each remaining link into 3 or 4 pieces. Place sausage pieces into greased 9 x 13-inch pan. Layer bread cubes over sausage. Sprinkle cheese evenly over bread. Beat together eggs, milk, evaporated milk, mushroom soup and seasonings. Pour over contents of pan. Cover pan tightly. Refrigerate at least 4 hours or overnight. Uncover and bake at 325° for 1 1/4 to 1 1/2 hours. Let stand about 2 minutes to firm up before serving.
Saute onions, bell peppers, celery and garlic until tender. If using frozen okra, add to onion mixture and continue to cook for about 10 to 15 minutes. Prepare gravy mixture (flour and oil) until dark brown. Make sure gravy is thick. While preparing the gravy, put your pot on with the crab and dry shrimp in the water. Once the gravy mixture and onion mixture is done, add to the water along with the sausage, gizzard, seasoning and tomatoes. Let cook for about 1 1/2 to 2 hours. Add chicken wings and shrimp and let cook for another hour. Serve over rice.
Crush Oreo cookies; soften ice cream. Mix together ingredients folding gently. Pour into container (dish). Freeze again until ready to serve.
Combine sliced berries and sugar, stirring gently. Chill 1 to 2 hours. Combine flour, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Gradually add enough milk to form a soft dough, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll the dough into an 11 x 8-inch rectangle on a lightly floured surface.
Break lettuce into bite-size pieces in salad bowl. Break cauliflower and broccoli into flowerets on top of lettuce. Slice green onions (and some of the tops), onto broccoli and cauliflower.
Mix melted oleo with cookie crumbs. Reserve 1 cup cookie mixture. Pat rest down in an 8 x 10-inch pan. Mix the pudding with the milk. Add cream cheese; mix well. Add Cool Whip and mix. Spread pudding mixture over cookie crumbs. Sprinkle reserved crumbs over top; chill for about an hour.
Put cut lettuce in 9 x 13-inch glass dish. Layer in order given. Combine 2 cups salad dressing and sugar. Frost completely. Sprinkle with cheese. Cover with foil. Make 12 hours ahead and refrigerate.
Mix and bake cake as directed on package in greased and floured pans. Cool. Spread whipped topping over each layer. Put cherry pie filling on top of the Cool Whip. Stack one layer on top of the other, after putting the topping and filling on it. The icing for each layer, as well as the top, is the Cool Whip and cherry pie filling. Chill until set.
Roll out 1/2 crust for bottom. Save other half for top. Mix flour, oleo and cream cheese for crust. Place 1 crust in bottom of square casserole. Alternate 2 layers of ham, eggs and cheese. Place other crust on top. Turn in edges. Bake at 350° until top browns.
Cook meat until it falls off bone. Let cool; pick meat into small pieces. Add	meat, tomatoes, corn, catsup, hot sauce, Worcestershire sauce and lemon. Add these seasonings to taste according to the way you like. Let cook slowly for it burns easily. Stir often. This	makes a lot.	It can be frozen to be used later. When preparing meat, remove as much fat as possible. Save stock, can be used later.
Partially cook celery and onion. Mix all well in 2 1/2-quart casserole. Bake at 350° for 1 hour.
Cook beef and garlic in oil until beef is browned. Cut beef in strips and add onions. Stir in soup, water, and soy sauce. Add broccoli. Cook until broccoli is done. Pour over egg noodles or cooked rice.
Sift together in a bowl, flour, sugar and soda. Mix into this margarine (or butter) until texture resembles corn meal. Beat eggs and add bananas.	Then add to dry ingredients and mix until just moist. Bake 40 to 45 minutes at 350°. Makes 1 large loaf or 2 small ones.
Arrange broccoli and the cheese in 9-inch pie crust. Mix mayonnaise, milk and eggs. Pour over broccoli and cheese. Sprinkle with nutmeg and paprika. Bake at 350° for 30 minutes.
Cook broccoli for 5 minutes. Drain well in a colander. Heat remaining ingredients together over low heat while broccoli cooks. Place drained broccoli in greased casserole. Pour remaining ingredients over top. Bake at 350° for 35 minutes. Serves 8 to 10.
Cook cauliflower 10 to 15 minutes until crispy tender; drain well. Place 1/2 of the cauliflower in loaf pan or round casserole dish. Spread 1/2 cup sour cream and 1/2 cup cheese; repeat layers. Top with bread crumbs. Bake at 350° for 10 minutes.