HumbleIntelligence/food-ner-1-Million huggingface dataset:
Before you begin, crisp nuts. Cut marshmallows, using scissors dipped in cold water. Line 8 x 11-inch pan with foil and butter foil. Combine sugar, milk and oleo (cut into thin slices) in a 4-quart heavy saucepan. Place over medium heat. Stir constantly with wooden spoon until mixture comes to a full boil. Allow to boil for 2 minutes. Remove from heat and add marshmallows and stir until marshmallows have dissolved and mixture is smooth. Add vanilla. Add milk chocolate and semi-sweet chocolate chips and stir again until mixture is smooth. Blend in nuts; pour into pan. Refrigerate until firm. Cut into squares or store loosely uncut in foil for up to 1 month in refrigerator.
Mix mustard and jelly in sauce pan until jelly melts. Add wieners cut in bite size. Heat thoroughly. Serve warm.
Bring syrup and cream to boil over medium heat. Remove from heat. Add chocolate chips. Stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.
Cream Crisco, sugar and brown sugar together. Add eggs, one at a time. Combine dry ingredients; add alternately with milk. Add vanilla. Stir in coconut and pecans. Bake in greased and floured Bundt pan at 350° for 1 to 1 1/2 hours.
Preheat oven 350 degrees. Grease and flour a 15x10 jelly roll pan.
Brown meat and onions; drain. Add pizza sauce, salt, pepper, Italian seasoning. Add to meat and sauce 2 cups of drained, cooked macaroni, including the milk and beaten egg in the macaroni.
Sift together flour, baking powder, soda and nutmeg. Cut in margarine as for pie crust. Add vanilla. In separate bowl, beat eggs; add sugar and milk. Beat thoroughly and mix with sifted mixture. Roll out, cut and sprinkle with sugar. Bake on ungreased cookie sheet at 400° until lightly browned. Easy and oh so good.
Preheat oven to 400°. Rub butter into flour lightly. Add sugar and raisins and mix to a soft paste with the milk. Be careful not to make mixture too wet.
Cream butter or margarine and brown sugar in large mixing bowl until light and fluffy. Add eggs, milk and vanilla. Beat well. In a separate bowl, combine flour, baking powder, baking soda and salt. Blend into creamed mixture. Stir in mini chips. Spread batter into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until lightly browned. Cool completely in pan. Cut into bars. Makes about 3 dozen.
Combine tomatoes, green onions, garlic, pepper, oil and lime juice in a medium bowl. Stir in cilantro, if desired. Season with salt, sugar and pepper. Adjust seasonings to taste, adding lime juice or chili pepper, if desired. Makes about 2 cups.
Preheat oven to 350°. Sift flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon	into large bowl. Add butter and Crisco, while egg and egg	yolk. With electric mixer on low speed mix well. Turn into 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Spread evenly with spatula or pat with hands. With fork beat egg white slightly;	brush over dough. Combine remaining 1/3 cup sugar, 1 teaspoon cinnamon and	nuts and sprinkle over top of dough. Bake 25 minutes or until nuts are golden brown. Cool in pan; cut into 2 x 1 inch bars. Makes 6 dozen depending on size of cuts. Do not overcook.
Mix all ingredients. Bake at 425° for 10 minutes. Turn oven to 350°. Cut slits in top. Bake approximately 40 minutes, golden brown. Makes large juicy very good pie!
Preheat oven to 300°. In a large bowl mix apricot preserves, dressing and soup mix. Place chicken breasts in a large oven-proof baking dish. Pour apricot mixture evenly over chicken. Bake uncovered for two hours.
Mix first 4 ingredients and place in baking dish. Place oleo in chunks on top. The salt and pepper should be stirred in first. Bake in a 350° oven, uncovered, 1/2 hour and covered for 1/2 hour longer. Use a 9 x 13-inch dish.
Wash and clean squid, remove ink bag and skin. Cut off tentacles and set aside. In a large skillet, heat oil and brown scallions, garlic, and parsley. Add chopped tentacles and brown; add oregano, wine and more oil, if needed to braise. Add spinach and rice; simmer for 20 minutes. Stuff squid loosely with the rice mixture; arrange in skillet. Add lemon juice, broth, 1/2 cup oil and 1 cup water. Simmer for 30 minutes. Cool; slice carefully into 1/2-inch rings and arrange on a platter. Garnish with lemon wedges.
In medium bowl, stir sherry, juice and sugar until sugar dissolves. Toss with fruit to coat. Cover and chill. Makes 4 servings.
Mix all ingredients together, except dressing. Store in the refrigerator until ready to serve. Add dressing and serve.
Mix together chocolate chips, butter and peanut butter. Melt together over medium heat. Pour mixture over Rice Chex. Shake powdered sugar over preceding combined ingredients.
Combine melted margarine with ground pretzels; mix and press into 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool completely.
Preheat oven to 250°. Mix all of the ingredients together in a large bowl. Pour into baking pan and bake for 1 hour, stirring occasionally. Cool before serving. Store in airtight container.
Mix flour with baking soda. Combine butter, sugar and pudding mix in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats, chips and nuts. (Batter will be stiff.) Drop by rounded teaspoonfuls onto ungreased sheets. Bake at 375° for 10 to 12 minutes. Makes about 3 dozen.
Boil raisins in water, uncovered, for 10 minutes. Add butter to hot raisins and water and allow to melt. Add sugar and beaten egg; stir well to dissolve sugar. Combine remaining dry ingredients and add to raisin mixture. Stir until well mixed, but do not beat. Pour batter into greased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Bake at 350° for 25 to 30 minutes. If desired, frost with orange or lemon icing while still hot, then let cool and cut into squares.
Stir ingredients together. Mix as you go. Bake at 350° for 50 to 55 minutes.
For pastry, in mixing bowl, cream together the 1/2 cup butter or margarine and cream cheese. Stir in flour; mix well. Cover and chill mixture about 1 hour. In small mixing bowl, stir together egg, brown sugar, 1 tablespoon butter, vanilla and salt just until smooth; set aside. Shape chilled pastry dough into two dozen 1-inch balls; place each ball in ungreased 1 3/4-inch muffin cup. Press dough into bottom and sides of cups. Spoon about 1 teaspoon of the chopped nuts into each pastry-lined muffin cup; fill each with egg mixture. Bake in 325° oven for about 25 minutes or until filling is set. Cool; remove from pans. Cover. Store in container. Makes 24.
Line colander with several layers of cheesecloth and set over medium-size bowl. Pour yogurt into colander; let stand for 1 or 2 hours, until liquid drains. Cover all with plastic wrap and refrigerate 24 hours.
Cook chicken until done (save broth). Cut up in small pieces and put on bottom of baking dish. Mix soup and 1 cup milk. Pour over chicken. Mix stuffing mix with 1 stick butter and 1 cup water or broth. Toss gently and place in 2 1/2 quart casserole dish. Bake at 350° for 1 hour.
Lightly grease 9-inch pie plate or 9x9-inch square pan. Brown beef, onions, and peppers. Add taco seasoning. Pour into prepared pan. In a separate bowl, combine Bisquick, eggs, milk, salt and pepper. Pour over beef mixture. Sprinkle cheese on top and bake at 400° for 40 minutes or until golden brown. Let stand 5 minutes before cutting.
Put floured chicken breasts into beaten eggs. Place in frying pan on high heat with oil covering the bottom half inch.
Thaw slightly hash browns and spread in 9 x 13-inch dish. Salt and pepper to taste. Mix butter, cheese, soup, sour cream and onion. Pour over potatoes. Put corn flakes in 1 stick melted butter in separate bowl and sprinkle on top of potatoes. Bake at 350° for 45 minutes.
Into container, put all ingredients, except hot milk. Cover. Blend 30 seconds on button 3 (chop). After 5 seconds, remove cover and gradually pour in hot milk.
Cook together the juice from pineapple, sugar, flour, eggs and water. Cook until thick. Let cool completely. Mix together with the pineapple, marshmallows and cheese. Chill.
Cream butter and sugar until light and fluffy on slow mix. Add eggs, one at a time. Mix after each one. Add flour and whipping cream alternately, a little at a time; add vanilla. Bake at 275° for 30 minutes. Turn temperature to 300°. Bake for a total of 1 1/2 hours. Do not peep.
Mix all ingredients well. Roll into desired shapes and bake at 375° for 8-10 minutes. You do not need to refrigerate before baking.
Mix flour, oatmeal, sugar, salt and cinnamon together. Layer apples in a shallow pan. Sprinkle with lemon juice. Sprinkle dry mixture over top of apples. Pour melted margarine over crumb mixture. Bake at 375° for 30 to 40 minutes.
Mix lukewarm water with sugar and yeast in a large bowl until dissolved. Soften butter in lukewarm milk and add this with potato water to yeast mixture. Stir well. Gradually stir in flour to mixture one cup at a time. Stir until dough pulls away from the side of the bowl and forms a ball. Knead on well floured surface until smooth and elastic, approximately 5 minutes or 100 times. Put in greased bowl; cover and let rise away from drafts. Punch down when indent remains when touched, approximately 1 hour. Divide dough in 2 sections. Knead; place in greased loaf pans. Bake at 350° for 25 to 30 minutes and golden brown.
Preheat oven at 350°. Use a large pie plate. Fill pie tin 2/3 full of apples. Sprinkle cinnamon, brown sugar and 1 tablespoon sugar on apples. Set aside. In a medium pan, combine butter, sugar and flour. Add 1 egg, beaten, and a pinch of salt and spread over the apples. Bake in oven for 1 hour.
Mix all ingredients and roll out on floured wax paper. Pick up paper and place over 10-inch pie plate. Peel off wax paper. Put in preheated 400° oven and bake while mixing filling.
Place corn in bowl with beaten eggs. Sift dry ingredients and add. Beat until smooth. Drop in fat fryer. Cook to a golden brown.
Put orange juice concentrate, cream cheese and pecans in a blender or work bowl of food processor. Blend thoroughly. Refrigerate. Serve with crackers. Makes 1 1/2 cups.
Cut meat in strips about 1/4-inch thick. Mix all the rest of the ingredients. Place meat in a glass dish and cover with marinade. Refrigerate overnight. Drain and dry on paper towels. Spray oven racks with Pam. Place meat on open oven racks at 150° to 200° and bake for 4 to 8 hours. Jerky will be brown and will crack when bent when jerky is done. (Jerky should not break when bent.) Store in airtight container or freeze.
Preheat oven to 350°. Cook the quick barley according to instructions on box. When done, rinse and drain. Cut up head of cabbage into pieces. Place in a large cooking vessel and boil for 5 to 7 minutes. Drain cabbage after cooked. In a large bowl, mix cooked cabbage and barley, ground meat, diced onion, salt and pepper. After mixed, pour into the 9 x 13 baking dish. In a bowl, mix the tomato soup with 1/2 can of water and 1/2 can of milk. Pour this over the cabbage mixture in the 9 x 13 dish (if any mixture is left, it can be added while baking because some of the liquid will evaporate during the baking process). Cover with foil. Bake for approximately 1 1/2 hours at 350°. Let set 5 minutes before serving.
Boil milk, sugar and oleo 7 minutes (rolling boil). Add peanut butter and chips; stir and add nuts and vanilla. This is very good, easy and makes a big batch.
Combine all ingredients (except chicken) in a saucepan; bring to a boil and simmer 5 minutes. If using wings, cut off and discard tips and separate wings at joints. If using drumsticks, cut or snip at bottom and push meat up to form a "drumette" with handle (if desired). Place chicken in a glass or ceramic bowl; pour seasoning mixture over chicken and mix well to coat. Marinate overnight in the refrigerator. Drain and save marinade.
Cook noodles until done in boiling water, then drain. While noodles are cooking, brown hamburger and onion until brown. Add spaghetti sauce. Layer noodles in the bottom of a 2-quart casserole dish. Place hamburger spaghetti sauce mixture on noodles. Sprinkle with Mozzarella cheese. Bake at 375° for approximately 10 minutes or until cheese is melted.
Cook sausage slowly in frypan until no longer pink, crumbling meat while cooking. In drippings, saute celery and onion until soft but not brown. Drain excess grease. In large bowl, put bread cubes. Add sausage, celery and onion. Mix lightly. Add hot broth carefully, being careful not to add too much. Stuffing should be moist, not soggy! Add salt, pepper, parsley, beaten eggs and melted butter. Toss lightly! Use inside turkey or bake in a buttered casserole.
Mix together first six ingredients until well blended. Shape mixture into eight 3-inch patties. Coat with bread crumbs. Heat oil in large skillet over medium-high heat. Cook patties 3 minutes on each side or until golden brown. For each sandwich, spread two bread slices with tartar sauce. Makes 4 sandwiches.
Cook the potatoes, carrots, onion and celery together. While this is cooking, cook the ground beef until it looks gray, then put in the vegetables that are cooking, then add the beans and corn. Cook until well done. Season as you wish.
Melt butter. Add sugar. Stir until blended. Add 1 1/2 cups nuts. Stir/cook until pulls away from sides of pan. Add cream of tartar. Stir vigorously. Cook until pinkish tan color. Pour onto buttered cookie sheet. Sprinkle chocolate. Spread when melted. Sprinkle 1/2 cup nuts on top.
Heat oven to 350°. Mix powdered sugar and shortening. Stir in 1 1/2 cups flour. Press in ungreased, oblong pan, 13 x 9 x 2-inch. Bake until golden brown, 12 to 15 minutes.
Tear up bread and soak in milk until soft. Add eggs and sugar and turn lightly with hands. Butter a baking dish and add a dash of vanilla and liquor. Bake for 30 minutes at 375°.
Dissolve yeast in water. Add oleo, sugar, salt, beaten egg and potato flakes. Add flour. Mix at 4 p.m. in the afternoon. Knead down after it rises high at 9 p.m. Make in buns. Put into 9 x 13-inch pan. Let rise until morning. Put plastic bag over buns while rising. Bake at 350° for 15 to 20 minutes.
Cook spaghetti per directions on box. Cube cheese and grate in blender. Add liquid drained from mushrooms and cottage cheese to grated cheese in blender. Blend until smooth. Stir in mushrooms, butter salt, black pepper, parsley and nutmeg to taste. Do not blend. Add sauce to cooked spaghetti. Toss until coated. Serve immediately.
Mix ingredients thoroughly. Add more powdered sugar as needed to make a stiff dough. It takes about 1/2 box of sugar. Roll out on board to desired thickness. Cut with small mint cutters. Let stand on wax paper uncovered overnight. Place in container. It will freeze well. Yields: 60 mints. You can buy oil of peppermint at drug store.
Mix eggs, molasses, milk and spices together. In a pan of self-rising flour, work in shortening, then add combined ingredients. Roll out thin and cut with pie pan. Makes 14 to 16 layers. Cook at 400° until brown.
Heat oil in skillet large enough to hold all the chicken breasts and brown chicken on high on both sides. Season with salt and pepper. Reduce heat, cover and cook for about 10 minutes until done inside. Add a little white wine, if necessary, to keep from sticking. Remove chicken breasts from skillet and keep warm. Add a little more oil to the skillet and saute onion and garlic until onion is soft and transparent. Add wine and cook until wine is slightly reduced. Add chicken broth and bring to a boil. Blend cornstarch/flour with 2 tablespoons of chicken broth and blend into sauce. Blend in mustard and capers. Spoon sauce over chicken breasts and sprinkle with chopped parsley.
Pour pie filling into an 8-inch round layer pan. Heat at 400° for 15 minutes. Separate cinnamon rolls and dip edges in butter, then in pecans. Arrange, topping side up, on top of hot pie filling. Bake at 400° for 25 to 30 minutes, until golden brown. Combine lemon peel and icing; spread on rolls. Yield: 6 to 8 servings.
Mix the first 8 ingredients well. Bake in a 9 x 13-inch pan at 350° for 30 to 40 minutes. While hot, spread with the crushed pineapple and sweetened juice.
Cook all ingredients except marshmallows and vanilla until it forms a soft ball in cold water. Remove from heat and add marshmallows and vanilla. Beat.
Mix oleo, flour, sugar and chopped walnuts. Spread in bottom of 13 x 9-inch pan. Bake 10 to 15 minutes at 350°. Set aside to cool. Beat cream cheese, powdered sugar and Cool Whip, then spread over cooled crust. Mix pudding with milk and spread over cheese mixture. Top with large container Cool Whip after pudding mixture sets up firm.
Bake crusts 15 minutes in a 350° oven. Cook onion in boiling water for 5 minutes, drain and arrange on bottoms of pie crusts. Arrange tomatoes on top of onion. Sprinkle with chive, basil, sugar, salt and pepper. Combine mayonnaise, lemon juice, and cheese. Spread over top and bake 20 to 25 minutes at 375°. Let stand 10 to 15 minutes before serving.
In large bowl, mix all together. Pour little barbecue sauce at a time until everything is mixed good. Put in a pan and bake about 1 1/2 hours at 375°, then turn oven off. Take meat loaf out of oven. Pour rest of barbecue sauce on meat loaf and put back in oven for 5 to 10 minutes.
Cut stems off okra. In hot skillet, add drippings. Add okra and stir-fry until tender. Add garlic salt and black pepper to taste.
Cook onion in butter until tender. Add cubed cheese and melt it. Add tabasco, salt, pepper, and garlic. Then add beer for consistency.
Brush with half the butter; sprinkle with 1/2 the cinnamon, sugar mixture. Roll up. Cut into 1-inch slices. Place in a greased muffin tin. Repeat with other half. Cover and let rise 1 to 1 1/2 hours. Bake 15 to 20 minutes at 375°.
Sift sugar and cocoa together in a large bowl. Add nuts. In large heavy pan, melt cheese. Add butter. When fully melted, pour into sugar and cocoa mixture. Add vanilla and mix well. Pour into buttered 9 x 13-inch pan. The mixture will be thick (pat into pan). Chill, slice and serve.
Mix 1 Tbsp. lemon juice or vinegar with 1 cup of sweet milk. Let set for few minutes. Use in place of store bought buttermilk.
Drain and dice chicken, reserving the broth. Combine the chicken, broth, soup, celery, onion, pecans, salt, pepper, lemon juice, mayonnaise and eggs. Spoon into 1-quart casserole dish. Sprinkle with potato chips. Bake at 450° for 15 minutes or until lightly brown. Serves 6 to 8.
Whisk together lemon juice and olive oil. Add olives, bell pepper, scallions, salt and pepper. Assemble room temperature broccoli back into a round shape in serving bowl. Pour dressing over the top. Makes 4 to 6 servings.
Prepare pie filling as directed, but use only 2 cups of water. Cover surface of pie filling with plastic wrap and cool in pan that you cooked it in.
Soften margarine to room temperature. Add sugar, vanilla and peanut butter. Mix well; roll into small balls and chill. Melt wax in double boiler and add chocolate chips. Use toothpick and roll balls in chocolate mixture. Place on wax paper; cool. Makes 3 dozen buckeyes.
Put 1 cup of the pecans into the cheese ball and roll the cheese ball in the other cup of pecans. Serve this on Hi Ho crackers or any kind of crackers.
Sprinkle first 3 ingredients with salt and celery seed. Mix sugar and vinegar and pour over pickle mixture. Store in jar in refrigerator. These pickles will keep indefinitely, but they are so good, they won't be around for long.
Bake cake according to directions for sheet cake. When done, poke holes into cake with knife. Mix condensed milk with cream of coconut. Spread over hot cake. Spoon crushed pineapple with juice over cake. Spread whipped topping over pineapple. Sprinkle coconut on top. Best when made the day before. Keep refrigerated.
Combine dry ingredients in mixing bowl. Cut in butter. Add molasses, egg and apple sauce. Beat well. Stir in raisins. Bake in a greased, floured 8 inch square pan at 350° for 40 - 45 minutes. Sprinkle with confectioners sugar or glaze.
Shred zucchini using a box grater. Heat a large skillet over moderate heat. Add olive oil to the pan, then add the garlic. When the garlic sizzles, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan.
In a bowl combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13 x 9 x 2-inch baking pan. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples. Bake for another 20 minutes or until golden brown. Cut into squares while still warm.
Mix margarine and crumbs. Put in bottom of 7 x 11-inch pan. In blender, put in hot water and gelatin. Process at low speed until smooth. Add cheese one cup at a time. Process until smooth. Pour in large bowl of mixer. Add Cool Whip and mix until smooth (low speed). Pour over graham crust. Chill until set (about 1 hour). Top with filling. Ready in 1 hour and 15 minutes.
Place drained garbanzos, tahini, lemon juice, crushed garlic and salt in food processor. Add water and puree, adding more water if necessary to keep mixture from becoming stiff. Serve with pieces of pita bread.
Mix together and pour into a 9 x 13-inch pan. Sprinkle 1/2 cup of brown sugar on top. Bake 35 to 40 minutes at 350°.
Saute finely chopped celery, onion and green pepper in melted butter. Remove and mix with remaining ingredients (except onion rings). Pour all ingredients into greased baking dish. Top with onion rings. Bake at 350° for 30 minutes.
Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and dried red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Add packages of Splenda sweetener until sweet.	Core, peel and slice apples. Wrap apple slices in crescent rolls. Roll from large end first. Put into 9 x 13-inch pan. Melt sugar and butter in pan. Add Mountain Dew and cinnamon. Pour over apples.	Bake at 350° for 50 minutes.
Sift together the sugar and flour. Put in pan and bring to rapid boil the cocoa, shortening, water and butter or margarine. Add to dry ingredients. Combine soda, buttermilk, eggs and vanilla and add to flour and cocoa mixture. Pour into greased and floured 10 x 15-inch pan. Bake at 400° for 15 to 20 minutes.
Melt 1/4 pound margarine and 2 squares of baking chocolate; cool. Beat 2 eggs with 1 cup sugar; add to melted chocolate and margarine. Add 1/2 cup flour. Bake in 9 x 9-inch greased pan for 20 to 25 minutes at 350°. Cool.
Put first seven ingredients in large mixing bowl. Make hole in center and add next 4 ingredients. Mix well and add 1 cup nuts. Pour into 2 to 3 loaf pans that have been greased and floured. Bake at 325° for 1 hour.
Mix sugars, cream, pineapple and salt; cook to firm ball stage; add margarine just before removing from heat. Cut marshmallows into pieces and add to hot mixture. Cool and beat until creamy. Add lemon juice and nuts. Cool and cut into squares.
Bake at 350°. When almost done, top chicken with Romano or Mozzarella cheese.
Cream butter and shortening. Gradually add sugars, beating at medium speed of an electric mixer. Add eggs and vanilla; beating well. Combine oats, flour and chocolate morsels. Mix with butter, sugar and egg mixture. Drop dough onto ungreased cookie sheets. Bake at 350° for 12 to 14 minutes, or until brown. Yields 6 dozen.
In a bowl, dissolve yeast in water. Add flour, sugar and salt, and work into a dough. Cover with a towel and let rise 1 hour.
Heat margarine, cocoa and milk to boiling point. Add powdered sugar and vanilla. Beat with mixer until smooth.
Mix all ingredients together and bake at 350° in 3 loaf pans for 1 hour or you can bake in tube pans.