HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix popcorn, cereal and peanuts in large bowl. Preheat oven to 250°. Melt butter in a large saucepan; stir in brown sugar and corn syrup. Heat slowly, stirring constantly to boiling. Cook without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Drizzle over popcorn mixture; toss lightly until evenly coated. Spoon into large shallow baking pan. Bake, stirring several times, 1 hour. Cool and store in a lightly covered container.
Wash zucchini and boil in lightly salted water about 10 minutes or just until barely tender. Drain. Cut off ends and slice in half lengthwise. Arrange in buttered casserole. Mix melted butter with cheeses, sour cream, salt, paprika and chives and pour over zucchini. Spread bread crumbs evenly on top. Dot with butter and sprinkle generously with grated Parmesan cheese. Bake at 350° about 45 minutes or until lightly brown and bubbly.
Mix Cool Whip , milk and caramel sauce with blender or mixer. Bake 2 pie shells and cool. Put a layer of mixture. Top with toasted pecans and coconut. Top this with caramel sauce. Layer with same stuff again and freeze. Thaw a little before serving.
Mix together thoroughly margarine, sugar, egg and molasses. Sift together and stir in flour, soda, salt, ginger and cinnamon. Chill dough at least 2 hours. Roll out thick (1/4-inch). Cut into desired shapes. Cool and frost as desired. Makes about 3 dozen.
Combine all ingredients, except veal chops, in a glass dish, stirring to blend and coat the onion rings. Add the veal and marinate 24 hours in the refrigerator. The marinade should cover the meat. Remove from the refrigerator about 30 minutes before grilling. Place onion rings on a square of heavy-duty foil and form a tight pouch. Place pouch on grill and preheat the grates about 15 minutes, covered. Grill the chops over medium heat approximately 10 minutes on the first side and 5 minutes on the second until glazed and browned. Remove to a warm platter. Open foil pouch and place onion rings on chops before serving. Cut reserved lemon rind into rings for garnish.
Mix lemonade, milk and salt together. Fold in Cool Whip. Put in vanilla wafer pie crust. Top with pecans. Refrigerate 6 to 8 hours before serving.
Prepare gelatins according to directions, using half the amount of water called for. Add 1 1/2 cups sugar. Stir until dissolved. Add frozen juices according to directions on the can. Add remaining sugar; mix well. Add ginger ale, just before serving. Makes approximately 50 servings.
Mix shortening, sugar and eggs together thoroughly. Sift together flour, cream of tartar, salt and soda; add to creamed mixture. Chill dough (if needed). Roll into balls about walnut size. Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on greased baking sheet. Bake at 400° for 8 to 10 minutes or until lightly browned. Should be soft.
Flatten the biscuits. Place 1/2 hot dog on biscuit and wrap around hot dog. Place on baking pan. Put in 350° preheated oven until brown, about 15 minutes. Serve with catsup and mustard.
Line a pie tin with unbaked crust and put in rhubarb (cut fine). Mix well the remaining ingredients and pour over rhubarb. Bake in oven at 450° for 10 minutes, then at 350° for 30 minutes or until set.
Mix milk, egg, rhubarb and cinnamon. Turn mixture into unbaked pie crust. Bake at 375° for 45 minutes or until custard is set. Very good and fast!!
Combine water and sugar in a small saucepan. Stir over low heat until sugar is dissolved. Cover and bring to a boil. Boil 5 minutes. Remove from heat and set aside.
In large bowl, combine all ingredients, except vegetables. Mix well. Add vegetables and toss to coat well. Cover and refrigerate for up to 7 days.
Mix sugar, cornstarch and salt. Add water and slowly cook over low heat until clear (about 5 minutes). Add yellow food coloring and cool slightly. Wash and pare peaches. Cut into 1/2-inch wedges. Place in baked pie shell. Pour glaze over each layer of peaches. Chill. Top with whipped cream, if desired.
Mix vanilla water crumbs, margarine and 1 tsp. Equal for Recipes in bottom of 9 inch springform pan. Reserve 1 Tbsp. of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 5 1/2 tsp. Equal for Recipes in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheesecake in roasting pan on oven rack; add 1 inch hot water to the roasting pan. Bake in preheated 300 degree oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Serve with fresh fruit and Strawberry Sauce, the recipe of which follows. Makes 16 servings.
Mix oil, sugar and eggs together well; add remaining ingredients. Bake 1 hour at 350° in two greased 9 x 5-inch loaf pans. If zucchini is very large, peel and take out seeds.
Cut onions, garlic and pepper into small pieces and fry until lightly brown. Brown ground beef, stirring constantly with a potato masher (to keep from balling up). Pour into large pot. Add remaining ingredients and cook on low heat about 45 minutes to 1 hour.
Slice wieners and place in a baking dish. Pour sauce and water over wieners and sprinkle chopped onions in. Stir. Bake for 20 to 30 minutes at 375°. Great at parties as an appetizer.
Mix all ingredients, except potato chips, and place in greased casserole. Top with potato chips and bake 15 to 20 minutes at 400°. Serves 10.
Mix the peaches with the 3/4 cup sugar and melted butter in pan in oven set at 350°. Stir together 1/2 cup sugar, flour, baking powder, salt and milk. Pour mixture over butter. Do not stir. Spoon peaches over batter. Do not stir. Bake at 350° for 45 minutes.
Brown hamburger; add Ragu and tomato paste. Cook noodles. Mix Ricotta cheese and Cottage cheese with egg. Salt and pepper cheese mixture to taste. Layer noodles, meat sauce, cheese mixture and sliced Mozzarella cheese. Repeat layers with noodles, meat sauce, cheese mixture and shredded Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Sift together the dry ingredients. Add onion. Stir in milk and egg. Fry teaspoonful of batter in hot fat in frying pan until golden brown. Drain on absorbent paper. Serve hot with fish or meat. Makes 2 dozen hush puppies.
Boil water, raisins and fruit for 5 minutes. Add sugar, shortening and spices. Cool overnight.
Cook onion in 2 tablespoons of fat. Add beef and stir constantly until separated well. Add tomatoes, salt, sugar and pepper. Cook until tomatoes are cooked to pieces and mixture is thick. Add chili powder and beans. Let simmer awhile. Serve with cheese, pickles and crackers.
Combine ingredients in a bowl. Mix thoroughly with hands. If dough is too stiff to handle, add more water, a little at a time. Remove dough from bowl. Knead for 4 to 5 minutes. Shape into desired ornaments. Bake on cookie sheets in preheated 350° oven for 1 hour or more, depending on size and thickness of pieces; some may take 2 hours or longer. Test for doneness with fork or toothpick in thickest part of piece. If still soft, bake a little longer. Lift pieces from cookie sheet with spatula. Cool on racks. When thoroughly cooled, paint or decorate. Spray finished pieces with a clear fixative when decorated, to prevent softening.
Mix melted butter and crushed pretzels. Press into a glass 9 x 13-inch pan. Bake for 10 minutes; refrigerate to cool.
Melt bark in double boiler and add peanut butter. Stir often and mix well. Add all remaining ingredients and stir with wooden spoon. Drop by teaspoonful on wax paper.
Cook chicken, carrots, celery and onion in water about 1 hour or simmer until tender. Remove bones from chicken and break up in 13 x 9-inch pan. Mix together soup and sour cream and cover chicken with mixture. Sprinkle top with stuffing and butter. Bake at 350° for 35 to 45 minutes. Serves 8 to 10 people.
Cut pork steaks in small squares. Fry in skillet with onion until meat is tender. Cut potatoes in cubes and cover meat with potatoes. Cook until potatoes are soft. Pour mushroom soup and water over the meat and potatoes and simmer on low heat about 25 minutes.
Dice the corned beef and onions; set aside. Slightly melt the cream cheese and add the can of soup. (Add no water.) Mix well. Add the beef and onions. Mix well. Best when refrigerated for 1 to 2 hours. Ritz crackers are good for this dip.
Beat eggs until fluffy and lemon colored. Add lemon juice and sugar. Cook in saucepan until smooth. Stir constantly; cool. Place pineapple chunks, oranges, apples, grapes and bananas in large salad bowl. Mix gently. Add egg mixture and mix gently. Add sugar and vanilla to whipped cream. Fold marshmallows and cream into fruit. Chill 6 to 8 hours or overnight. Makes 12 servings.
Combine salad dressing and mustard. Coat chicken with mixture and crumbs. Bake at 350° for 1 hour. Serves 4 to 6. Enjoy!
Dissolve yeast in warm water. Add sugar and oil. Stir. Add flour. Mix well. Dough should be fairly stiff, but not dry. Let rest for 5 minutes. Oil pans well. Press dough onto pans with hands. Put toppings desired. Bake at 425° until brown and bubbly (around 15 minutes).
Cut butter into pieces and put in a 9-inch square cake pan. Place in a preheated 350° oven until butter is melted, about 5 minutes. Remove the pan from the oven and tilt it so that the butter coats the bottom and sides. Set aside. In large bowl crumble brown sugar over apple butter. Add butter, milk, eggs and vanilla. Pour in the melted butter from the pan. Whisk until smooth. Add flour, baking soda, cinnamon, ginger, allspice and salt to the apple butter mixture and whisk just until combined. Fold in raisins and apple. Spread the batter in the prepared pan. Bake for 30 to 35 minutes or until the top feels firm when lightly pressed in the center.
Boil chicken and reserve broth. Debone chicken and cut into bite-size pieces. Mix all the ingredients together in large bowl. Add chicken. Pour into 9 x 13-inch baking dish.
Cream shortening, margarine, and sugar until fluffy. Add beaten eggs. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in flavorings. Spoon batter into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Add glaze and cool in pan about 10 minutes. Turn onto wire rack.
Boil potatoes until done. Also boil eggs until they are hard-boiled. Allow potatoes and eggs to cool. In saucepan, combine the flour, sugar, 1 egg, water, vinegar, mustard and salt. Cook until thick. Remove from burner and add margarine. Allow to cool. Peel and dice both potatoes and eggs. Chop onion. Mix together the potatoes, onion, relish and cooked dressing. Allow to chill overnight.
Heat oysters in their own juice. Lightly saute pepper and onion in butter; add flour. Remove from heat and add the rest of the seasonings, then add the oysters. Fold in the cracker meal. Bake at 375° for 25 minutes.
Cut round steak in strips 1/8-inch thick and 2-inches long. Combine flour, salt and pepper. Dredge steak strips in seasoned flour. Brown in lard or drippings. Pour off drippings. Dissolve bouillon in boiling water, then add along with onions, Burgundy, ketchup, parsley sprigs, bay leaf, thyme and garlic powder to meat. Add carrots, if desired. Cover and cook over low heat for 45 minutes. Add mushrooms. Cover and cook 15 minutes longer or until meat is tender. Remove parsley and bay leaf. Thicken gravy with flour, if necessary. Cook 5 minutes. Serve over rice or noodles. Sprinkle with parsley.
Spread rhubarb evenly in a 9 x 12-inch pan. Sprinkle Jell-O (dry). Sprinkle sugar over Jell-O. Add marshmallows. Prepare cake mix as directed on the box. Bake at 350° for 1 hour. Let set for 20 minutes before turning over.
Let cream cheese soften at room temperature. Mix all ingredients together with an electric mixer on medium speed. Chill for 30 minutes. Serve with sliced apples or any fruit of your choice.
Sprinkle 1/2 package soup mix in bottom of pan. Place steak on top of soup mix. Add rest of soup mix and then add mushrooms and water. Cover with foil. Bake in 350° oven for 1 hour and 30 minutes.
Beat well all together. Line cookie sheet with aluminum wrap. Pour batter in pan. Bake at 350° for 15 to 20 minutes.
In a bowl, combine first 6 ingredients; set aside 1/3 cup for serving. Place salmon steaks on a broiler rack. Broil 4-inches from the heat for 9 minutes. Brush with remaining mayonnaise mixture. Turn salmon over; broil 9 minutes longer or until fish flakes easily with fork. Serve with the reserved mayonnaise mixture. Yield: 2 servings.
Combine flour, margarine and nuts. Put in a 13 x 9-inch baking dish. Bake until brown; cool (at least 15 minutes). Mix the Cool Whip, powdered sugar and cream cheese; spread over crust. Mix chocolate pudding with 1 1/2 cups milk; spread over cream cheese mixture. Mix vanilla pudding with 1 1/2 cups milk; spread over chocolate pudding. Top with Cool Whip and refrigerate overnight. Sprinkle with nuts for garnish.
Heat oven to 350°. Grease and flour 10-inch tube pan. Stir flour, baking powder and salt together. Set aside.
Add Jello to the boiling water and stir until Jello dissolves well and let cool. Mix ice cream and cool whip together and add cold peaches. Then pour in the cool jello and water mixture. Pour in the ready cooked deep pie shell and refrigerate until firm.
Combine ketchup, cream cheese, lemon juice, dill, lemon peel and garlic powder. Cover and chill to blend flavors. Spoon small amount of dressing on each zucchini slice. Top with shrimp. Garnish with fresh dill, if desired.
Peel potatoes if skin is tough, otherwise scrub good and rinse. Cut into thin slices (but not all the way through). Fan open and sprinkle with salt and drizzle with butter. Sprinkle with herbs or spices. Bake at 425° for about 50 minutes. Remove from oven; sprinkle with cheese. Bake potatoes for another 10 or 15 minutes, or until lightly brown.
Place 1 can of apples with apple liquid in buttered casserole. Cover with carrots. Dot with butter. Combine sugars, flour and salt. Sprinkle half the sugar mixture over the apples and carrots. Sprinkle with a little nutmeg and cinnamon. Repeat layers. Cook at 350° for about 30 minutes or until hot and bubbly. Yields 8 servings.
Cream ingredients together. Divide dough into 24 small balls and press into tiny muffin tins to make crust. Pour filling into crust.
Mix together and pour into a 9 x 12-inch baking dish and bake in a 375° oven for 15 to 20 minutes or until brown. Let cool.
Brown the coconut and pecans in 1/4 stick oleo, stir often, then cool. Mix the cream cheese and milk, then fold in the Cool Whip. Put 1/4 mixture in each pie crust. Put 1/4 caramel over this mixture, then 1/4 the coconut and pecans. Repeat and freeze. Serve frozen.
Boil and mash potatoes; add ingredients (might be less milk). Place potatoes in greased casserole dish. Sprinkle bread crumbs on top and dot with butter. Place casserole in fridge. The day they are to be used, bring to room temperature and bake at 325° for 30 minutes or until they bubble. Serves 8.
Cream butter and sugar well. Add egg and vanilla. Beat well. Add flour. Mix well. Bake in 350° oven.
Mix sugar, cornstarch and water. Cook until thick and clear, then add jello. Pour this mixture over berries which are already in pie shell. Chill well, then top with whipped cream.
Pour boiling water over oatmeal and let stand for 15 minutes. Blend butter, brown sugar and white sugar. Add eggs, flour, cinnamon, vanilla, soda and raisins. Bake in 350° oven in a 9 x 13-inch pan for about 30 minutes.
Bake in 9 x 13-inch baking dish. Mix first 6 ingredients together. Put in baking dish; put in chicken pieces on top. Cover with stuffing. Mix oleo and stuffing; sprinkle over top. Bake at 350° for 30 minutes.
Mix all ingredients together, folding in Cool Whip and refrigerate for 1 hour and serve.
Beat potatoes, sugar and melted butter together. Add the beaten eggs, salt, baking powder, nutmeg and milk; beat. Stir in about 5 cups flour. Pat out on floured surface; drop into hot oil.
Mix first four ingredients. Combine remaining ingredients in a large saucepan. Boil 3 to 5 minutes. Pour over vegetables and refrigerate. Will keep a very long time.
Mix together. Bake at 325° for about 30 minutes. Serve with unsalted crackers.
Cream all ingredients, except shrimp and cocktail sauce, together. Add the shrimp, after it has been washed and drained on paper towels. Place on a nonmetallic dish. When ready to serve, add cocktail seafood sauce; spread on top. Serve with crackers.
Brown ground beef, drain, add onions and green peppers. Saute until soft, add rest of ingredients and bring to boil. Reduce heat and simmer covered 15-30 minutes. Stir frequently.
Coarsely chop tomatoes. Place in bowl. Add onion, jalapenos, cilantro, oil, garlic and salt. Serve with nacho chips or as a topping on Mexican foods.
Preheat oven to 350°. Cream together 3 1/2 cups sugar, shortening, spices, salt and baking soda. Add the molasses and blend well. Gradually mix in the flour. Then add the water to make a dough of pie crust consistency. For each cookie, take 1 teaspoon of dough and roll it into a ball, then roll the ball in sugar. Place each on ungreased cookie sheet, make a small indentation in the top of each ball and fill with a dot of jelly. Bake for 8 minutes. Remove from oven and immediately sprinkle with sugar. Cool before storing.
Mix cake mix, oil, eggs and orange flavoring. Add orange slices, sliced and drained. Mix. Bake in two or three greased and floured layer pans. Bake at 350° for about 20 minutes. Cool. Mix pineapple (with its juice) and pudding mix. Let set for five minutes. Fold in vanilla and Cool Whip. Fill between layers and frost. Refrigerate.
Preheat oven to 425°. In large bowl, combine oat bran cereal, nuts, raisins and baking powder. Stir in honey. Mix milk, eggs whites and oil together (in small bowl). Blend in with oat bran mixture. Line muffin pans with paper baking cups and fill with batter. Bake 15-17 min. Make 12 muffins.
In medium bowl, stir together ranch dressing, mayonnaise, horseradish, lemon juice, pepper and cumin. Add remaining ingredients. Toss to mix well. Cover and refrigerate 1 hour until chilled.
Preheat oven to 350°. Break bread in pieces and bake about 15 minutes. Saute celery, pepper and onion in margarine. Add cheese. Stir over low heat until melted. Stir in remainder of ingredients. Heat thoroughly, stirring constantly. Serve hot with bread pieces and/or vegetable dippers. Makes 6 to 8 servings.
Melt margarine in a 2-quart glass dish in microwave. In large bowl mix remaining ingredients (except onions). Stir until mixed well; bake one hour at 350°, uncovered. Add diced onions on top (optional).
In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts to paper towel. Put chicken into skillet. Sprinkle with salt. Cook, stirring frequently, 5 to 10 minutes or until slightly tender. Combine cornstarch, sugar, soy sauce and cooking sherry; add remaining chicken broth. Pour over vegetables in skillet. Cook and stir until sauce thickens. Add chicken, bamboo shoots, water chestnuts and walnuts. Heat through. Serves 4 to 6.
Mix chili sauce, cranberry sauce, brown sugar and lemon juice. Simmer until cranberry sauce is dissolved.
Cook potatoes and drain. Combine cottage cheese, sour cream, mustard and seasoned salt. Add potatoes and then rest of the ingredients.
Combine sugar and cornstarch in saucepan. Add butter, lemon rind, juice and egg yolks. Stir in milk. Cook over medium heat until thick. Cool. Fold in sour cream. Spoon into baked pie shell. Cool 2 hours.
Melt margarine. Mix seasoning with margarine. Put 1/2 crumbs in casserole dish. Mix all ingredients; add to casserole. Put remaining crumbs on top. Bake at 350° for 30 to 35 minutes.
Preheat oven to 250°. On a cookie sheet, lay out a single row of pretzels. Unwrap chocolate kiss from its foil and place one on top of each pretzel. Place cookie sheet in oven for about 3 to 5 minutes until chocolate kiss is just soft. Remove cookie sheet from oven. Place an M&M on top of each kiss and lightly press M&M down into chocolate kiss to secure. Let cool completely before storing.
Cook macaroni as directed on macaroni package; drain. Combine macaroni with ham, undiluted soup, water and onion. Arrange in greased 2 1/2-quart casserole. Sprinkle top with cheese. Bake in preheated oven at 350° for 30 minutes. Uncover for last 10 minutes. Serves 6 to 8.
Melt Crisco to make 1-inch deep; heat to 365°. Mix pancake mix and sugar. Add milk and egg; stir just until pancake mix is moistened. At once, drop a few at a time into Crisco. Brown doughnuts on both sides. Drain on paper towel. Shake in bag with cinnamon and sugar (or) confectioners sugar. Makes 3 dozen (1 3/4-inch) doughnut balls.
Add eggs, milk and oil (or applesauce) to cake mix. Mix with fork. Add frosting, 1/3 at a time, with electric mixer on low speed. Grease and flour tube pan. Spread the chopped nuts on bottom of pan; pour batter over nuts. Bake at 350° for 55 to 60 minutes. Remove from pan. Gets better each day!
Mix eggs, sugar, salt and milk. Then add vanilla and Grape-Nuts. Mix again in glass baking dish. Set in pan of water to bake for 1 hour at 325°.
Sift flour, sugar and soda. Cut in shortening. Add yeast and buttermilk. Mix well. Keep in tightly covered bowl in refrigerator. Will keep 7 days.
Empty some of cranberry juice into a glass. Pour sugar into cranberry juice and shake to dissolve. Pour all ingredients together over ice.
Fry meat and onion together. Add seasonings to drained meat and onion. Mix soup, tomatoes and beans together in large pan starting with chips, then meat, cheese. Repeat first layer. Top with remaining cheese. Bake at 350° for 25 minutes.
Mix cream of chicken and milk. In crock-pot, put in chicken, salt and pepper, then soup. Layer again. Cover and bake 4 hours on high or 6 hours on low. When done, uncover; sprinkle onions on top and put in oven, uncovered, for 10 to 15 minutes to crunch up onions.
Saute chopped celery and onion in the butter. Add other ingredients and mix well. Pour into a greased Pyrex dish and bake for about 40 minutes at 350°.
Drink 1/4 cup each night before going to bed. (I drink 1/2 cup.)
Melt butter in bottom of casserole dish. Break crackers and press down into butter. Add chicken broth, soup and sour cream. Sprinkle paprika over top. Bake at 300° until bubbling.
Beat egg whites until frothy, gradually adding 1/2 cup sugar. Beat until very	stiff.	Sift the remaining sugar, flour, soda and salt into another bowl.	Add oil and half of buttermilk, egg yolks and chocolate. Beat 150 strokes. Fold in meringue. Pour into prepared pan and bake at 350°.
Cream together the white and brown sugar and cooking oil. Stir in eggs, flour, soda, baking powder and salt. Add oats, coconut, cornflakes, chips and pecans. Bake at 350° for 8 to 10 minutes.
Fix Jell-O according to package. Drain the pineapple and add it to the Jell-O. Add cottage cheese. Let set. Top with whipped topping. You can add nuts to this before it sets, if you want to.
Put tortilla chips in sturdy plastic bag and crumble with rolling pin. Set aside in bowl. Melt butter in small bowl in microwave and add taco seasoning; stir. Coat chicken with butter mixture and dredge in tortilla chips. Bake at 350° for 1 hour. Serve with sour cream or salsa.
Melt butter, add flour and nuts. Press into bottom of pan and bake 1/2 hour at 350°. Mix whipped topping, cream cheese, and sugar. Beat until thick. Spread over cooled crust. Top with blueberries.
Mix dirt and swamp water in a pan. Add bones and fat. Bring mixture to a boil. Add grass and squashed bugs. Boil mixture 1 minute. Cool dinosaur food and place it on wax paper by spoonfuls. Now call your dinosaurs to eat!