HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cereal, marshmallows and nuts in a large bowl. Melt the white chocolate in double boiler. Pour the melted chocolate over the cereal mixture and mix well with a big spoon. Pour into a lightly buttered 9 x 13-inch pan. Cut when cool.
Mix all ingredients well in large bowl and place in buttered casserole. Bake at 350° for 45 minutes. Recipe can be prepared the day before serving and will also freeze.
Beat together the sugar, oil and eggs. Add flour, soda and cinnamon (sifted). Add vanilla, apples and walnuts. Make a stiff dough. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes.
This basic recipe can be varied by adding a small amount of chopped spinach or cooked macaroni of your choice.
Let cream cheese soften. Mix condensed milk and cream cheese well. Add lemon juice. Spoon into graham cracker crust; chill. Spread cherry pie filling on top.
Beat eggs. Peel bananas and cut into 1-inch pieces. Coat serving plate with sesame oil. Dip banana pieces in flour, then coat with eggs. Mix in dry flour again. Deep fry bananas in 450° oil until golden brown; remove. In another pan, heat 2 tablespoons oil, the sugar and the boiled water; stir over medium heat until sugar melts, then simmer over low heat. Stir until it becomes caramel color. Coat bananas with caramel and place on serving plate.
Drain beets and reserve beet liquid. Combine beet liquid and enough water to make 2 cups. Add salt, sugar, and vinegar to the liquid. Stir. Place mixture in a pan over low heat. Bring to a boil. Turn off stove; add cloves and pickling spice. Pour hot mixture over the sliced beets. Let cool then cover and chill. Beets will keep several days in the refrigerator. They are an excellent side for cabbage, green beans, and other country style cooked vegetables.
Grease	casserole. Cream butter, sugar and eggs (use mixer). Stir pineapple and bread into mixture. Bake, uncovered, at 350° for 45 minutes or until brown.
Cut English muffins in half. Top muffin halves with pizza sauce, cheese, etc. Microwave at 100% for 30 seconds or bake at 350° for 20 to 30 minutes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.
Cut pepperoni into small pieces. Cook with ground beef and sausage in a large skillet. Drain off all grease. Add green chili peppers, cheese, onions and mushrooms. Cook until cheese is melted and onions are tender. When the dough has thawed, roll out the length of a long cookie sheet. Spoon filling down the middle and close dough by wrapping. Cook at 350° until light brown. Cook immediately after filling the loaf with mixture. Do not let bread rise.
Trim ends of eggplant and slice eggplant 1/4 inch thick. Brush with a little olive oil and place under broiler about 5 minutes per side. Heat oven to 350°. Layer ingredients in dish, a little sauce, eggplant cottage cheese, sauce, eggplant, both cheeses, sauce and top with Mozzarella cheese. Bake 20 minutes or until it bubbles.
Bring milk just to a boil; remove from heat and add butter and salt. Let set until lukewarm. Mix together and add the warm water, yeast and sugar. Mix and then stir in flour. Mix and knead. Let stand until doubled, 40 to 60 minutes. Flatten out and spread with 1/4 cup soft butter. Sprinkle with desired amount of sugar and cinnamon. Roll up and cut into 1 to 1 1/2-inch slices. Rub butter on top. Let rise until doubled. Bake 20 minutes at 350°.
Combine apples and lemon juice in a large bowl. Combine sugars, flour, cinnamon and nutmeg, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell. Dot with butter.
Blend cream cheese, Monterey Jack cheese, sour cream and onion salt. Spread black beans, then cheese mixture on tortillas. Roll and refrigerate. Slice and serve with hot sauce.
Brown onions and garlic in oil. Add meat. Brown. Add mushrooms, tomato soup, Worcestershire sauce and Tabasco sauce. Simmer for 30 minutes. Add sour cream just before serving. Pour over rice or pasta.
For syrup, in 10-inch skillet, combine water, candies and sugar. Cook and stir over medium heat until candies dissolve and liquid boils. Add apple rings to syrup. Simmer, uncovered, for 15 to 20 minutes or until tender, stirring and spooning syrup over apples occasionally. Cool apple rings in syrup. Drain and serve. Makes about 3 cups.
Cream together margarine and sugar. Add remaining ingredients, stirring after each addition. Bake in greased 13 x 9-inch pan for 25 to 30 minutes at 350°. Cut while still warm.
Cut potatoes in half (leave peelings on). Put in salted water and boil until done. Drain and put potatoes in long baking dish and chop. Melt margarine and cheese. Add sour cream and chives; salt and pepper to taste. Mix well with potatoes. Bake at 350° until golden brown.
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. Makes 6 servings; contains 140 calories per serving.
Heat oven to 450°. Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecans halves in each of 12 muffin cups (2 1/2 x 1 1/4-inches). Sprinkle cinnamon in each cup; heat in oven until melted. Mix baking mix, applesauce and milk until dough forms; beat 20 strokes. Spoon into mixture in cups. Bake 10 minutes. Invert on heatproof serving plate. Makes 12 biscuits.
Boil to soft ball stage or 230°. Add marshmallows, peanut butter and nuts. Beat and pour into greased pans. Yield: 3 (8-inch) pie pans.
Melt butter in chafing dish and then brown sugar and stir until dissolved. Slice bananas in half lengthwise. Add bananas to brown sugar mixture and stir to coat. Cook bananas, stirring constantly for about 1 minute. Place individual portions of ice cream in separate serving dishes and get ready to serve. Add Kahlua to banana mixture and then light with match. Quickly spoon flaming banana mixture over each dish of ice cream and serve immediately.
In large saucepan, melt butter or margarine. Remove from heat. Add flour, cocoa and flour. Mix well. Add eggs, beaten with a fork. Mix well. Add vanilla and pecan pieces. Mix again. Pour mixture into greased loaf cake pan (9 x 13-inch). Bake at 325° for 30 to 35 minutes.
Brown ground beef; drain fat off. Add onion, beans and tomato soup (undiluted). Cook 15 minutes. Add chili powder and continue cooking over low heat another 15 minutes. (You may need to add a little water.)
Boil peas in salted water until tender. Add peas and 1 c. of the pea liquid to rice, bacon with grease and onion. Put in rice steamer or double boiler and cook for 1 hour or until rice is thoroughly done.
Combine berries, sugar, flour, lemon juice and salt. Pour filling into pie shell. Dot with oleo and top with the other pie shell. Slit top 4 to 5 times for steam. Bake in hot oven at 450° for 10 minutes; reduce temperature to 350° and bake 25 to 30 minutes longer. Makes one 9-inch pie.
Saute beef, onion and garlic until beef is brown. Stir in soup and water. Cook over low heat 45 minutes or until beef is tender. Cook noodles according to package directions, drain. Just before serving add sour cream to beef mixture, stir and heat for 2 minutes. Serve beef over hot noodles.
Mix ingredients after you have cooked and drained macaroni. Chill for 4 hours.
Mix together dry ingredients. Add apples, nuts and egg. Stir together. Spread into 8-inch pie plate. Bake at 350° for 25 to 30 minutes. Test apples for tenderness with toothpick. Serve with whipped cream or ice cream. Serves 5 or 6.
Scrape and slice carrots in rounds and boil until tender. Drain and put in greased casserole. Melt 1 stick margarine and Velveeta cheese in saucepan. Pour over carrots. Cut bread in cubes and mix in 1/2 stick melted margarine. Put on top of carrots. Bake at 350° for 30 minutes.
Mix cheese, sugar and enough liquid to make a good dip. Wash strawberries and let guest dip them in cheese mixture. (I prefer to use milk and a dash of strawberry flavoring.)
Combine sugar and flour in mixing bowl. Heat butter and Coke until boiling. Pour over flour and sugar mixture. Mix thoroughly. Add rest of ingredients. Mix well. Batter will be thin with marshmallows floating on top. Pour in greased and floured 9 x 13-inch pan. Bake in a 350° oven for 30 to 35 minutes. Ice while hot.
Cook fettucini according to package. Add hot broccoli. Add all ingredients and toss gently.
With a fork, mix first 4 ingredients. Beat remaining ingredients and combine the 2 mixtures. Stir with a fork until moist throughout. Using hands, mold into 5 balls. Refrigerate for 15 minutes. Roll into a pie crust or freeze each ball for later. Makes 5 crusts.
Mix cheese, horseradish and mayonnaise together. Spread on serving dish with an edge. Pour 3/4 bottle of cocktail sauce over cheese mix. Crumble crabmeat on top. Chill and serve with Triscuits.
Sprinkle rice on bottom of 13 x 9-inch baking dish or pan. Mix soup, water and milk. Heat and then pour over rice. Place chicken pieces in pan with rice. Sprinkle onion flakes, garlic powder and pepper over top. Cover and bake at 350° for 1 hour and 30 minutes. Makes 8 servings.
Mix flour and salt. Blend in oil with fork. Sprinkle water over mixture. Mix all together. With hands form into a ball, divide in half. Roll out on floured surface.
Rub butter into flour and add all other dry ingredients. Blend very well. Beat eggs with lukewarm Guinness and add bicarbonate of soda. Mix this very well into dry cake mixture and turn into greased, lined cake tin, 9-inch diameter and 3-inches high. Should be covered with grease-proof paper and baked at 200° to 250° for 3 to 3 1/2 hours, removing the paper for the last half-hour. Test with skewer. Makes a good Christmas cake. If iced will keep well in a tin.
Combine all ingredients in pan. Simmer 15 to 20 minutes. Serve hot.
Mix all ingredients. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Halve Syrian bread at edges (cut into circles, not across diagonally). Liberally spread margarine on inside faces. Sprinkle with your own blend of cheese and seasonings for a variety of flavor combinations. Cut into wedges. Spread on baking sheet. Bake at 375° for 10 minutes or until lightly browned. Store in airtight container and serve with dip or stand-alone chip.
Grease 12 muffin cups or line with paper cups. Prepare all dry ingredients in large bowl. Add chopped apples and raisins to dry mixture. Beat egg, add oil and milk, then add to dry mixture, mixing just to moisten. Spoon mixture into muffin cups. Bake at 400° for 12 to 15 minutes or until lightly browned. Serve piping hot or cool.
Cook 7 minutes; add almonds. Put in casserole. Bake for 1 hour at 350°.
Cook squash and onion until tender. Drain well. Mash squash with fork. Over low heat, chop tomatoes into squash. Add oregano, pepper and a little margarine. Heat until warm. Top with Mozzarella and melt in oven or microwave.
Cook in greased crock-pot. Bake for 4 hours on high or 8 hours on low. Serves 12.
Beat eggs, salt and flour (put all in together). Store in refrigerator at least 2 hours. Best for 24 hours. Take out and pinch off and let rise until double in size. Bake at 400° until done.
Arrange chicken in 13 x 9 x 2-inch baking dish. I spray with Pam. Top with cheese slices. Combine soup and wine, stirring well. Spoon evenly over chicken and sprinkle with stuffing mix. Drizzle margarine over crumbs. Bake at 350°, uncovered, for 45 to 55 minutes. Makes 8 servings.
Mix strawberries, Jell-O and sugar. Use as layer over vanilla wafers. Mix pudding, milk and sour cream and layer over strawberry layer. Layer these 3 parts like banana pudding, then top with Cool Whip.
Place potatoes in roasting pan. Place chicken on top of potatoes. Sprinkle with spices. Put hot sausage on top of chicken. Pour oil on top of sausage. Bake at 350° for 1 1/2 to 2 hours.
Dissolve jello in hot water. Cool and add other ingredients, stirring to blend them in. Put in refrigerator until firm. May be served on lettuce leaf with mayonnaise and paprika as a garnish. Serves 6 to 8.
Coat beef cubes with flour and salt. Saute mushrooms and onion in oil in large skillet. Add meat and remaining ingredients, except noodles. Cover and simmer 1 1/2 to 2 hours until meat is tender, checking to add water as needed. Serve over cooked noodles.
Melt butter and chocolate in a heavy saucepan over medium-low heat. Stir in sugar, evaporated milk, corn syrup, and salt; cook over medium heat, stirring gently, 5 minutes or just until sugar dissolves and sauce is smooth. Remove from heat; stir in vanilla. Serve warm.
Prepare brownie mix. After it's baked, pour Kahlua over it. Prepare pudding and refrigerate. Crumble Heath bars. Layer brownies, pudding, crumbled candy and Cool Whip, layer by layer, in a trifle bowl. Top with maraschino cherries. Cover and refrigerate until serving.
Cream butter, sugar, eggs and vanilla. Gradually add flour mixture. Spread in a greased 9 x 13-inch pan. Sprinkle nuts and chips on top of batter. Bake at 300° for about 20 to 30 minutes. Let cool in pan and then cut into squares.
Combine molasses, brown sugar, butter and shortening in large saucepan. Heat, stirring until butter and shortening are melted. Mix baking soda and vinegar; stir into molasses mixture. Sift flour and salt together. Gradually add to liquid mixture, blending with dough hooks after each addition. Chill. Roll out cut into shapes and decorate. Bake at 350° for 10 to 12 minutes.
Put all ingredients into pot. Cover and cook over low heat for 10 to 12 hours. If desired, mash potatoes with masher before serving. Serve topped with chives.
Beat eggs at medium speed of an electric mixer until foamy. Add sugar, oil and vanilla; beat 2 minutes, or until mixture is slightly thickened. Stir in zucchini and pineapple. Combine flours and next 5 ingredients; add to zucchini mixture, stirring just until blended. Stir in pecans and raisins. Pour into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and let cool completely on wire racks.
Mix together to form a ball. Roll in nuts. Refrigerate at least 1 hour.
Combine All-Bran, milk and molasses. Let stand until most of the moisture is taken up. Add egg and oil; beat well. Stir in raisins. Preheat oven to 400°. Sift together the dry ingredients. Add to wet mixture, stirring only until combined.
Preheat oven to 350°. Grease a 9 x 13-inch cake pan. Beat together sugars, oleo and eggs. Stir in milk. Combine dry ingredients and stir into sugar mixture. Stir in vanilla. Pour boiling water over batter and stir in. Pour batter into baking pan and bake for 20 to 25 minutes. Ice with chocolate icing.
Cook spinach and drain well; mix all ingredients together. Bake 15 minutes at 350°. Top with Parmesan and serve with melba toast.
Preheat oven to 350°. Beat butter until creamy. Add sugar and beat until mixture is smooth. Add egg and mix well. Mix in flour and soda. Stir in nuts. Drop by spoon on ungreased cookie sheet. Bake for 10 minutes. Do not overcook. Immediately remove from baking sheet.
Cook first seven ingredients until it boils and boil for two minutes. Remove from heat and add peanut butter and vanilla. Cool in cold water, stirring until spreadable.
Cut middle out of bell peppers. Blanche bell peppers for 5 minutes. Brown hamburger meat, salt and pepper and onions. Cook rice separately. Add tomato sauce and rice to meat. Simmer for 10 minutes. Pour meat mixture in bell peppers. Bake in oven at 350° for 30 minutes. Spread grated cheese on top of meat. Bake until cheese melts.
Blend the box of cake mix with the margarine and 1 egg. Press the mixture into and up the sides of a cake pan. Set aside enough powdered sugar to sprinkle on top of cake when finished. Mix the remaining powdered sugar, cream cheese and 2 eggs. Pour into crust. Bake at 325° for 40 to 45 minutes. Sprinkle the reserved powdered sugar on top of the cake.
Beat eggs. Add sugar, margarine, coconut, vanilla and vinegar; beat well. Pour in 9-inch pie shell and bake at 350° for 35 minutes or until nice and brown.
Keep one slice of cheese to garnish. Dice remaining cheese for loaf. Also keep 1/4 cup of sauce to pour over loaf when in baking pan. Bake at 350°.
Combine milk, sugar and butter and cook on low heat until reaches hard ball stage. Drop in some cold water if it balls up it is ready. Remove from heat and add peanut butter. Pour onto buttered dish and let firm. Cut into squares and enjoy.
Cut okra into round pieces. Season as desired. Dip okra into an egg and milk mixture. Dip into cornmeal. Fry until brown and remove from pan. Place on paper towel to drain excess oil.
Mix all ingredients together and pour in a 9 x 13-inch greased casserole	pan. Bake at	350° for 45 minutes or a little longer, like 15 more minutes.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each. Add flour and beat well. Add vanilla. Pour into well-greased and floured Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Cook shells 12 to 15 minutes. Mix together Ricotta and Mozzarella cheese. In separate bowl, mix together eggs, parsley, basil, oregano, salt, onion, Parmesan cheese and spaghetti sauce. Mix both batches together. Place sauce on bottom of dish. Stuff shells, place sauce on top. Cook 1/2 hour at 350°.
Combine chicken, celery, eggs and slivered almonds together. Mix mayonnaise, chicken soup and lemon juice together. Stir this mixture into salad portion. Place in baking dish. Bake for 20 minutes at 350° or until it bubbles. Top with crushed potato chips and bake 10 minutes longer.
Dissolve jello in 1 cup boiling water. Add 1 cup cold water. Let set slightly. Add remaining ingredients.
Brown and drain sausage. Beat eggs; add to sausage with all other ingredients. Place in greased casserole or shallow baking dish; bake at 350° for 45 minutes.
Melt peanut butter and butterscotch chips in double boiler. Add to corn flakes. Mix and drop by teaspoonfuls onto wax paper to cool. Best stored in refrigerator.
Stir together cocoa, sugar, milk and oleo on stove until it comes to a boil. Take off stove and add peanut butter and vanilla. Dissolve peanut butter and add oats. Drop by teaspoonful on waxed paper and let set until hard.
Place all ingredients in a food processor or in a blender; cover and process until smooth. Makes 4 servings. This sauce is great on almost any type of pasta.
Put roast in pan; cover with chopped onions. Add 2 bouillon cubes, margarine and water to cover meat. Cover and simmer until meat is tender. Then uncover and cook onions down to sauce consistency, stirring frequently. Use the sauce over pasta (mostaccioli are preferable). Cook pasta; drain. Add butter and some Parmesan also. Put sauce over the top. Use meat for second course with vegetable and salad.
Mix the first 3 ingredients well and put into pan. Bake at 350° for 20 minutes.
Line bottom of greased 9 x 13 x 2-inch baking pan with one package of rolls. Combine cheese, sugar, egg yolk, vanilla and juice. Pour over dough. Cover with remaining dough. Brush top with beaten egg whites. Bake at 375° for 20 minutes. Sprinkle with powdered sugar. Yields 12 to 16 pastries.
Take meat (drained) and add peas and carrots, dry Lipton soup, bouillon cubes and salt and pepper in pan and simmer until cubes have dissolved. Prepare instants as directed on package. Take meat mixture and place in a 9-inch square baking dish. Place mashed potatoes on top and spread evenly. Take cheese and spread on top. Place in an oven at 300° for 10 to 15 minutes or until cheese is browned. Feeds 3 to 4 people.
Mix first 4 ingredients until yeast is dissolved. Add 5 cups of the flour. Beat with dough hook or spoon until batter is shiny and smooth. Add remaining flour and blend well. Pour the oil over the dough and knead until it all is absorbed (but not longer than 3 minutes). Cover the bowl with waxed paper and a towel. Set in oven. Turn oven to 150° and turn off in 5 minutes. Leave oven door shut and let rise for 45 minutes, until double in bulk. Punch down. Shape into 2 large or 3 medium loaves and place in buttered loaf pans. Return to warm oven. Let rise 30 minutes, until double. Bake at 375° for 35 minutes. Remove from pans and cool, covered.
Shred cabbage. Fill a well-oiled dish with alternate layers of cabbage and then white sauce. Cover with bread crumbs. Sprinkle with butter substitute. Cover. Bake at 350° for 35 minutes.
1st Layer: Black cherry dissolved with 1 1/2 cups hot water; set.
Blend butter and sugar. Add remaining ingredients. Chill for 1 hour. Roll out 1/4 inch thick. Cut with cookie cutters. Bake at 350 degrees on ungreased cookie sheet for 6-8 minutes.
Sift flour, salt and pepper into bowl. Beat together egg yolks, beer and oil. Add to flour mixture, stirring only until smooth. Let stand for 1 hour. Slice onion 1/8 to 1/4-inch thick and separate into rings. Beat egg whites until stiff but not dry and fold into batter. Dip onions in batter, coating them thoroughly. Heat oil (2-inches deep) and fry onions, without crowding, until brown on both sides. Drain.
Combine peaches, blueberries, apple juice and nutmeg in small saucepan. Bring to a boil. Remove 2 tablespoons of liquid and combine with cornstarch. Stir back into mixture. Reduce heat and simmer, uncovered, for about 10 minutes. Fold in strawberries and kiwi. Serve warm over pancakes or waffles. Yields 1 1/2 to 2 cups.
Blend all ingredients together. Roll out and use cookie cutters OR drop by rounded spoonfuls onto an ungreased cookie sheet. Dip the base of a drinking class in a small bowl of water, then in a small bowl of sugar, and flatten each cookie with the sugared glass. Bake at 350° until slightly browned. Cool. When cool, they should be thin and crispy.
Prepare fettuccine according to package directions. Drain. Add butter, cheese and whipping cream. Mix well. Add pepper and garlic to suit taste. Serve hot.
Melt margarine, then add brown sugar until blended. Add milk and Karo syrup. Stir constantly until it reaches soft ball stage. It will change color and start to pull away from side of pan. (You can use candy thermometer.) Remove from heat and add vanilla. Pour into greased pan and refrigerate. Turn out onto cutting board. Cut into pieces and wrap in wax paper.
Pour oil over crackers in a large bowl. Mix remaining ingredients in a small bowl. Pour over crackers and mix gently, but well. Bake at 200° for 1 hour on a large cookie sheet. Stir after the first 1/2 hour. Let cool and stir from time to time during cooling.
Spread bean dip in a 13 x 9-inch dish. Chop avocados and mix with the lemon juice, salt and pepper; spread on top of bean dip. Mix sour cream, mayonnaise, taco seasoning mix and picante sauce; spread on top of avocado mixture. Next, spread chopped green onions. Season tomatoes with seasoned salt to taste and spread on top of green onions. Add chopped black olives. Top off all layers with the shredded cheese. Dip with tortilla chips.
In saucepan, cook apple, coconut and onion with curry in butter until tender. Add soup; pour into blender and blend until smooth. Return mixture to saucepan; gradually stir in milk and yogurt. Heat and stir occasionally. Garnish with sliced apple. Makes about 3 cups or 4 servings.
Cook hot dogs. Mix jam and mustard together. Put hot dogs in the mixture. Marinate overnight. Heat and serve.
Beat until whites form very stiff peaks. Mix about 1 cup of the egg white mixture into the flour mixture to lighten. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber spatula just until blended. Do not stir.
Cook peeled potatoes in salted water. Mash. Add remaining ingredients and beat until light and fluffy.
Cream sugar, oil and eggs. Beat well. Sift together flour, soda and salt. Mix coloring and cocoa; add coloring mixture to egg and beat well until blended. Cook in 3 cake pans at 350° for 35 minutes or until done.