HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt Crisco, peanut butter and butterscotch chips in a large saucepan over very low heat. Pour corn flakes into a large bowl and pour hot butterscotch mixture over the flakes. Stir until flakes are well coated. Stir in chocolate chips and nuts. Spoon out mixture into mounds on wax paper lined baking sheets. Refrigerate until firm.
Sprinkle yeast over water. Let stand for a few minutes, then stir. Sift dry ingredients into large bowl. Cut in 1/2 cup soft butter. Add yeast and mix well. Roll 1/2-inch thick on floured board. Cut with 2-inch biscuit cutter and place on cookie sheet. Brush with melted butter. Beat egg yolk and 1 tablespoon water together. Brush on biscuits. Cover and let rise until doubled, about 1 hour. Bake in preheated hot oven (425°) about 10 minutes. Makes about 3 dozen biscuits.
Prepare pizza crust as you would a regular pizza or use a prepacked pizza crust. Put sour cream (or plain yogurt) on crust (as you would pizza sauce). Spread on Mozzarella cheese over sour cream. Then add the green pepper, olives and dill (spread dill generously over pizza). You can add other toppings if you wish. Bake in oven for about 12 to 15 minutes at 425°.
Cook beets with part of stems and roots still on. Remove stems and slice if large. Measure beets. Recipe is for 5 quarts beets. Two tablespoons mixed spices may be added also. Make syrup of sugar, vinegar and water. Boil 5 minutes. Add beets, heat through, lift from syrup and pack into jars. Pour boiling syrup over beets and seal jars with boiling lids.
Set aside 1/2 can of soup. Mix remainder of soup, ground beef, onion, egg, bread crumbs, salt and pepper together. Put this mixture into a 9-inch deep pie plate and bake at 350° for 25 minutes. Then add mashed potatoes and shredded cheese. Top with other half or mushroom soup. Bake for another 10 to 15 minutes.
Sausage and cheese need to be at room temperature. Work together with your hands all ingredients. Roll into small 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Grease 8-inch square pan. Sift together the egg and brown sugar. Quickly stir in flour, baking powder and salt. Add walnuts. Spread in pan. Bake at 350° for 30 minutes.
Beat the first 5 ingredients well. Mix all together. Drop on a cookie sheet in a 350° oven for 12 minutes or until done.
In a casserole dish spread refried beans over bottom, then add fried and drained ground beef. Mix together onion, tomato sauce, 8 ounces cheese and taco seasoning. Pour over meat. Microwave for 10 minutes on Full powder, then garnish on the diagonal lettuce, tomatoes, cheese and black olive; repeat across. Serve with taco chips. Sour cream may be used on diagonal.
Cream margarine and Crisco together; add sugar, then eggs, about 2 at a time, mixing after each addition. Sift flour, baking powder and salt together; add to mixture alternating with milk and flour. Add vanilla last. Put in bundt pan and cook at 350 degrees for about one hour.
Cook sausage; drain grease. Beat eggs, milk and salt. Add sausage and cheese. Cut bread into chunks and layer casserole dish. Pour egg mixture over bread. Refrigerate overnight. Bake at 350° for 45 minutes.
Prepare jello according to package instructions. Let set up partially in refrigerator. Put 1/2 of the vanilla wafer crumbs on the bottom of a 9 x 13-inch pan. Mix jello, pineapple, Cool Whip and nuts well. Pour into pan and cover with remaining wafer crumbs. Chill until completely firm.
Cook ground beef (turkey) until browned and drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer (uncovered) for 10 minutes. Great with plain rice.
Dissolve gelatin in boiling water. Stir in cranberry with oranges and pineapple, nuts, and apple. Pour into mold.
In a large mixing bowl, combine butter and brown sugar. Add eggs and beat well. Blend in remaining ingredients. Pour into 9 x 13-inch baking pan. Bake at 300° for 35 to 45 minutes.
Brown onion and meat. Add soup and seasonings and bake at 350° about 1 hour. Serve on buns.
Bring water and margarine to rolling boil. Remove from heat and add flour, stirring vigorously, until it forms a ball. Add eggs, one at a time, beating vigorously until smooth. Spread on a 15 x 11-inch jelly roll pan (greased on bottom only). Bake 30 minutes at 400°. Cool.
Cream sugar and shortening; add eggs and beat well. Sift flour, salt and cocoa. Add alternately to creamed mixture with buttermilk. Add vanilla and food coloring. Fold in soda-vinegar mixture (do not beat). Pour batter into two greased 9-inch pans and bake for 25 to 30 minutes in 350° oven.
Pour sugar over oleo. Sift flour, soda and spices. Mix with apples. Add beaten eggs. Bake at 350° for 40 minutes or until done.
Mix ingredients well. Drop onto greased cookie sheet; press with fork dipped in flour. Bake at 350° for 5 to 8 minutes. Makes 5 dozen cookies.
Cut meat in bite size pieces. Do not brown meat! Pour undiluted soup over meat and mix until all meat is covered. Put in a 2-quart covered casserole dish. Bake 3 hours in a 325° oven. Stir halfway through baking time. Serve over rice or noodles.
Beat egg yolks good. Mix rest of ingredients together. Put in graham cracker crust. Keep in refrigerator.
Break egg into mixing bowl and beat until mixed. Add can of sweetened condensed milk, lemon peel and lemon juice. Stir until mixture starts to thicken. Fold in the thawed dessert topping.
Mix all ingredients together. Can roll out and cut with a cookie cutter or can be dropped by spoonfuls. Bake at 350° for 10 to 12 minutes.
Combine baking bar and butter in a heavy saucepan; cook over low heat until melted. Set aside to cool slightly. Combine eggs, sugar and vanilla in a large bowl, stirring until blended. Add butter mixture, mixing well. Combine flour, baking powder and salt; stir into butter mixture. Fold in pecans and chocolate. Spoon into a greased 9-inch square pan. Bake at 350° for 25 minutes. Cool and cut into 1 1/2-inch squares. Yields 3 dozen.
Brown ground beef, onions and green pepper in skillet. Season with garlic powder, salt and pepper. Mix all ingredients together and place in large 3-quart casserole. Bake at 350° for 1 hour.
Dip eggplant slices into egg; coat with crumbs. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate. Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.
Mix pudding and milk as directed on package. Stir in thawed Cool Whip and sour cream. Layer sliced bananas, pudding mixture and vanilla wafers. Repeat. Put in a 13 1/2 x 9-inch dish. Chill and serve.
Cut elephant into bite-sized pieces.	Add brown gravy and cook at 465° for about 4 weeks. Salt and pepper to taste.
Drain fruit. Mix fruit with marshmallows, sour cream and coconut. Mix lightly with fork, then chill.
Dissolve yeast in water. Sift flour. Add dry ingredients to flour. Cut in shortening. Stir in yeast mixture and buttermilk. Mix until moistened. May be rolled out and cut into biscuits. Place in greased baking pan. Allow to rise about an hour before baking. Bake at 400° for 12 to 18 minutes. (Dough may be stored in plastic in refrigerator for several days.)
Grease and flour bundt pans and line bottom of bundt pan with wax paper cut to fit the bottom of the pan. Set aside. Mix the cake per box directions. Pour in lined bundt pan and bake on 350 degrees for 40 to 45 minutes. While the cake is baking make the frosting.
Into large bowl, measure 1 1/2 cups sugar and remaining ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Shape dough into ball; wrap and refrigerate dough 2 to 3 hours until easy to handle. Preheat oven to 400°. Lightly grease cookie sheets. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8 to 1/4-inch thick. With floured 2 1/2-inch round cookie cutter, cut into circles. Re-roll trimmings and cut. Place cookies 1 inch apart on cookie sheets. Sprinkle with sugar or a topping. Bake 8 minutes or until light brown. With spatula, remove cookies to wire racks; cool. Makes about 6 dozen cookies.
Heat oven to 350°. Grease an oblong pan. Mix all ingredients. Bake until golden brown, about 35 minutes. Good warm or cold.
Cook beef in a large skillet until brown, then drain off excess fat. Add remaining ingredients except tortillas and cheese. Cook, stirring, for 3 minutes. Place 1 tortilla in a round, 2-quart casserole. Top with 1 cup beef mixture. Repeat layers until all tortillas are used. Pour remaining beef mixture on top. Sprinkle with cheese. Bake, uncovered, in a preheated 350° oven for 30 minutes.
Shred cabbage. Finely shred pepper. Combine preceding in large bowl. Set aside. In 1-quart stainless saucepan, combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Boil over moderate heat 3 minutes to dissolve sugar. Pour over cabbage mixture and toss. Let stand 30 to 60 minutes, tossing occasionally.
Combine milk and egg. Add Bisquick mix, parsley, onion and half of shredded cheese. Pour into greased 8-inch or 9-inch round pan. Sprinkle on remaining cheese and pour melted butter over top. Bake at 350° for 25 minutes or until brown. Serves 6 to 8.
Mix cake mix, eggs and mayonnaise in a mixing bowl with mixer. Add 1 cup of water and mix for 1 minute. Bake at 350° for 35 to 45 minutes in oven. Spray pan with Pam (12 1/2 x 10 1/4 x 2 1/4-inch pan). Use Mrs. King's Icing.
Beat eggs; combine with remaining ingredients. Put into 2 greased loaf pans; let stand 20 minutes before baking. Bake at 350° for 1 hour.
Combine ingredients in a large bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time.
Scrub and rinse potatoes. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Heat soup and Velveeta in saucepan. Put cabbage in buttered dish (larger than 2 1/2 quart). Pour heated sauce over cabbage.
In large kettle, combine all ingredients. Bring to a boil. Cover; simmer 3 to 4 hours. Remove ham hocks, cut meat off bones and return meat to soup. Makes 8 servings.
Heat margarine in large skillet over medium heat. Cook yellow squash, zucchini and onions until just tender. Stir in honey and brown sugar. Serve at once.
Saute onions in margarine. In bowl, mix cooked rice, cooked broccoli, cheese and soup and add onions. Spray casserole dish with Pam and bake at 350° for 45 minutes.
Brown the chuck meat and neck bones in olive oil on a medium-high flame in a saucepan. When done, place meat to the side and put the juices from the cooked meat into a large saucepan. Add the garlic and onion in the large saucepan with meat juices, stirring, on a medium-high flame until the garlic and onion are browned. Add to the large saucepan, the tomatoes, tomato paste, 4 small cans of water, the basil, oregano and Italian seasoning, salt and cooked meat. Stir on high flame; bring to a boil. Cover the saucepan; lower temperature to low and simmer for 3 to 4 hours, stirring occasionally. If you wish, place cooked sausage and/or meatballs in sauce about 1/2 hour before done.
Bring a large pot of salted water to a boil over high heat. Add the fiddleheads; return to a boil and cook until they are almost tender and turn a slightly pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop; save.
Beat eggs and sugar, then add rest of ingredients. You may have to use more flour until dough gets easy to roll out.
Mix yeast and water. Add buttermilk. Mix in remaining ingredients. Refrigerate. Bake as few or as many biscuits as you need at one time. Keeps up to 2 weeks. Pinch off dough and bake in greased muffin pans. Rising is optional. Bake 10 minutes or until done at 350°.
Rinse chicken and pat dry. Arrange in glass dish. Pour mixture of remaining ingredients over chicken, tossing to coat. Marinate, covered, for 5 hours to overnight, turning frequently. Place and marinate in baking pan. Bake at 350° for 1 1/2 hours, basting frequently. Serves 12.
Wash peppers; halve and remove seeds. Parboil for 2 minutes in boiling salted water. Drain. Meat should be put through the food chopper with the onion. Combine with the rice and season to taste. Fill peppers; dot with butter and place in a shallow pan. Bake in a moderately hot oven (375°) for about 30 minutes.
Melt butter in saucepan without browning; add onions and stir at low heat 2 minutes. Add curry powder and flour; stir until thoroughly blended. Add milk; cook and stir over medium heat until creamy. To sauce add salt and pepper, rice and seafood of your choice. Stir until well mixed. Cover and let cool 10 minutes. Add slightly beaten yolks, stirring briskly. Beat egg whites stiff not dry. Pour into 1 1/2-quart baking dish in preheated 350° oven for 45 to 50 minutes.
Line bottom of 9 x 13-inch baking pan with dried beef. Mix all other	ingredients except chicken and bacon. Roll up chicken breasts and wrap with slice of bacon. Use toothpick to hold together. Pour sauce over meat. Bake covered at 350° for 1 1/2 hours. Uncover and bake 1/2 hour longer.	(May be prepared and frozen before baking.)
In a large bowl, toss together the cabbage, red and green bell peppers, cucumber and scallions. Mix in the mayonnaise, vinegar, salt and pepper. Cover and refrigerate for up to 2 days.
Sift flour and salt into a mixing bowl. Make a well and break in egg. Add a little water, enough to make a soft dough. Mix well and knead until smooth. On a lightly floured pastry board, roll out 1/8-inch thick.
Mix cake mix according to directions on the box; pour over nuts and coconut after placing nuts and coconut in a greased and floured 9 x 13-inch pan. Blend together the cream cheese and confectioners sugar; spoon over cake mix. Cook at 350° for 30 to 35 minutes.
In a saucepan, combine first 4 ingredients. Bring to boil. Add shrimp and stir gently. Cover. Steam until tender, about 5 minutes. Drain. Remove shells and vein on back. Serve with rice.
Cook chicken. Remove stock to another container. Add mushrooms, seasoning and eggs to chicken. Pour in ground pea stock and boil over medium heat until mixture becomes thick. Serve over rice.
Mix first 4 ingredients. Add onion and stir thoroughly. Add oil SLOWLY, beating constantly, and continue to beat until thick. Add poppy seeds and beat a few minutes.
In an earthenware casserole dish fitted with a cover, saute onion in 2 tablespoons of butter until the onion is soft, but not brown. Add rice, mushrooms, tomatoes, salt, garlic and pepper. Combine the mixture thoroughly with chicken stock. Cover the casserole tightly; bring to a boil and cook the rice in a hot oven for 20 to 25 minutes at 375° or can be cooked on top of stove. Separate the grains of rice and release the steam by tossing with a long-tined fork. Mix in peas, raisins, 1 tablespoon of butter and pimiento. Serve with chicken or veal. Serves 8 to 10.
Mix together, adding the preserves and nuts last. Bake in tube pan or 2 loaf pans at 350° for 1 hour and 15 minutes or until done when tested with a toothpick. If the toothpick comes out clean, the bread is done.
Arrange in layers in order given until you have 2 layers. Do not mix. Now take peas out of freezer; do not cook. Immediately sprinkle them over the above. With spatula spread mayonnaise over peas. Next, sprinkle sugar over mayonnaise. Spread Velveeta cheese over sugar and over top spread bacon. Refrigerate overnight.
Sprinkle both sides with seasoned pepper, meat tenderizer, cream of mushroom soup and onion soup mix. Refrigerate overnight. Put in slow cooker and cook on low heat all day for dinner.
Combine walnuts and almonds in 2-quart (12 x 17-inch) glass baking dish. Microwave on High for about 2 minutes or until hot. Beat egg white in a small mixing bowl until stiff peaks form. Beat in sugar and salt. Stir in hot nuts. Set aside. Place butter in 2-quart (12 x 7-inch) glass baking dish. Microwave for about 1 minute on Roast or until melted. Add cinnamon (if desired) to nut mixture and mix. Spread nut mixture into melted butter and microwave on Roast for 6 minutes. Stir well and continue cooking on Roast for an additional 5 minutes or until glazed. Stir well and let stand 10 minutes until cool and hardened. Break apart and serve.
Brown meat slowly. Spoon off excess fat. Add the next 4 ingredients; cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in boiling salted water until tender; drain. Rinse in cold water. Place half the noodles in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Cover with a third of the sauce. Add half the Mozzarella, then half the cottage cheese. Repeat layers, ending with sauce. Top with Parmesan cheese. Bake in a 350° oven for 25 to 30 minutes. Let stand 15 minutes. Cut into squares. Makes 6 to 8 servings.
Preheat oven to 450°. Mix the zucchini (and excess liquid), egg, vanilla, flour, sugar, butter and milk in a blender until thoroughly mixed. Pour mixture in pie shell. Sprinkle top with cinnamon and nutmeg. Bake pie for 20 minutes at 450°. Lower the oven temperature to 350° and bake for 10 minutes more. Let cool completely before serving. Serves 8.
Wash and cut up chicken in several pieces. Put chicken in Dutch oven and boil for 45 minutes. Take chicken out and set aside. Cut biscuits in half; drop in chicken broth with poultry seasonings	and thin sliced onions. Let cook for approximately 15 minutes. Put chicken back in pot with the biscuits and broth. Cook for approximately 5 minutes.
Wrap in foil and smoke 5 hours. Take off foil last hour to brown. If larger turkey is desired, smoke 30 minutes per pound.
Cream sugar and butter. Add flour, vanilla and nuts. Form into small balls in hands. Bake on ungreased baking sheet for 40 to 45 minutes in a 300° oven. Cookies will not be brown on top when done. Roll in confectioners sugar when cooled a little. Makes about 3 dozen.
Blend shortening, salt and sugar. Add eggs, peanut butter and vanilla. Mix in flour and form into balls the size of walnuts. Place on a greased cookie sheet and press both ways with a fork. Bake at 400° for 9 to 10 minutes. Do not overbake. Yields 6 dozen.
Mix vinegar or lemon juice, sugar and cornstarch. Heat oil; add ketchup and rest of ingredients, stirring lightly, until thickened and boiling. Refrigerate.
Spread 1 1/4 cups cookie crumbs in 9 x 9 x 2-inch pan. Cream butter, powdered sugar and vanilla until fluffy; beat in yolks separately. Carefully spread mixture over crumbs. Beat cream stiff; fold in drained pineapple, and spread carefully over butter-cookie layer. Top with remaining cookie crumbs. Cover with waxed paper. Chill several hours. Cut in squares. Serves 12.
Combine sugar, flour and salt in a saucepan. Add the milk and egg yolks and mix thoroughly. Cook for 10 minutes, stirring constantly. Add coconut and vanilla and cool. Pour into pie shell.
Combine all ingredients and pour into 2-quart dish. Bake in a 375° oven for 40 to 50 minutes or microwave on High power 15 to 20 minutes. Check after 7 minutes and turn dish.
Mix. Fold into greased pie pan. Cover with Saran Wrap and chill or freeze. Top with whipped cream and serve. Good made with different puddings.
Cook beets until skins slip off easily. Put into cold water. Remove skins, tops and roots.
Blend all ingredients and place in freezer. Remove from freezer approximately 30 minutes to 1 hour before serving.
Mix well and fold in 1/3 cup cream, whipped. Delicious over fruit.
In 1-quart cup, mix sugar and syrup. Microwave on High 4 minutes. Add peanuts. Microwave on High 4 minutes. Add butter and vanilla. Microwave on High 2 minutes. Stir in soda. Spread on buttered pan and cool.
Preheat oven to 350°. Melt butter in an 8-inch square pan over low heat. Take off stove. Beat eggs. Combine sugar, flour, soda and nuts and stir into beaten eggs. Add vanilla. Pour mixture over butter. Do not stir! Bake 25 minutes. Turn out of pan onto rack. Cut into squares and dust with powdered sugar.
Mix shortening, sugar, egg and flavorings. Mix flour and salt; blend in thoroughly. Divide dough in half. Blend red food coloring into one-half. Chill dough until firm. On lightly floured cloth covered board, roll dough. Roll double layer of dough gently until 3/16-inch thick. Roll up tightly as for jelly roll. Chill 1 hour. Heat oven to 375°. Slice 1/8-inch thick. Place on ungreased baking sheet and bake 9 minutes or until lightly browned. While still warm, brush with egg white glaze and sprinkle with mixture of candy and sugar.
Using electric skillet, press 3/4 ground beef in bottom of skillet. Then add cabbage, carrots, mushroom soup, onion and cheese. Cook at 350° for 30 minutes or until vegetables are done.
Drain pineapple; reserve 3 tablespoons of juice. Combine sugar and flour; stir in juice. Add cheese and pineapple, mixing well. Spoon into a greased 1-quart casserole dish. Combine melted butter and cracker crumbs; mix well. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes. This is good as a side dish for meat, especially ham.
Mix all ingredients and shape into balls. Roll in powdered sugar. Bake at 400° for 10 minutes. Roll in powdered sugar again while warm. (Dough may be colored if desired.)
Put all ingredients in a mixing bowl. Mix well. If batter becomes too thick, more milk can be added. Fry in lightly greased skillet. Makes about 4 (6-inch) pancakes.
Place cereals into a large bowl and set aside. In a 1-quart microwave bowl, combine chocolate chips, peanut butter and margarine. Microwave on High 1 1/2 minutes or until smooth, stirring after 1 minute intervals. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are coated. Pour cereal mixture into a resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
You will also need a medium pot, resealable bag or airtight container, wooden spoon and plastic scraper.
Fry bacon until crisp; drain fat. Remove to absorbent paper. Measure 2 tablespoons of fat into frying pan and coo k onions and cayenne into the mushroom soup. In a deep casserole dish, alternate layers of drained string beans, crumbled bacon, mushroom soup with onions (do not add water). Sprinkle almonds and cracker crumbs on top.
Arrange sliced potatoes and 1 teaspoon onion in greased 2-quart baking dish. Sprinkle with 1 teaspoon salt, 1/8 teaspoon pepper and parsley. Combine ground beef, milk, crackers, ketchup, remaining onion and seasonings. Spread over sliced potatoes. Decorate with additional ketchup, if desired. Bake at 350° for 1 hour. Makes 6 servings.
Cream butter and brown sugar in bowl until light and fluffy. Add flour and nuts; mix well. Reserve 1 cup for topping. Press remaining mixture into greased 8-inch square baking pan. Bake at 350° for 12 minutes.
Mix all ingredients in a 10 x 13-inch baking dish. Sprinkle with cinnamon and nutmeg. If you make 1/2 of this recipe use an 8 x 8-inch baking dish.
Mix cake as directed on box. Bake half the batter for 15 minutes at 350° in a 9 x 13-inch pan. Cool completely. Mix caramels, butter and milk; melt. Pour over baked, cooled cake. Sprinkle with chocolate chips. Cover with remaining batter. Bake at 350° for 15 to 20 minutes.
Use sharp knife to thinly slice carrots and mushrooms. Shell and devein shrimp. Halve shrimp lengthwise. Blend chicken broth into cornstarch; stir in soy sauce and set aside. Preheat wok or large skillet over high heat. Add oil for 30 seconds. Add cauliflower and carrots; stir-fry for 3 minutes. Add bok choy, pea pods, mushrooms and bean sprouts; stir-fry 2 minutes more, or until vegetables are crisp-tender. Remove vegetables to bowl. Add shrimp to wok or skillet; stir-fry 7 to 8 minutes. Push shrimp away from center. Stir in chicken broth mixture; cook until thick and bubbly.
Break cake into bite size pieces in a deep large bowl. Mix cheese and milk. Pour over cake. Top with Cool Whip; top with pie filling.
Grease 9 x 13-inch pan. Pour in rice and sprinkle with salt. Top with chicken pieces. Dilute canned soup with water and pour over chicken. Top with onion soup mix. Seal with foil and bake at 325° about 2 hours.