HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, vanilla, milk, cocoa and butter or margarine and bring to boil in double boiler, boil 15 minutes. Remove from stove and add peanut butter; stir until blended. Add oats and mix well. Add coconut or nuts. Drop by teaspoon onto waxed paper and let stand at room temperature until firm.
Dip tortillas in hot chicken broth and line 9x13 pan or 2 small ones. On top of tortillas, put chicken, salta and pepper to taste. Sprinkle with garlic powder. Spread chopped onions and peppers on top of chicken. MIx both soups together and chili powder to taste. Then pour over the chicken, then put a layer of shredded cheese. Then spoon on mashed or blended Rotel tomatoes. Bake at 350° for 35 min.
Cook macaroni according to package directions; drain. Rinse macaroni and set aside. Combine cottage cheese, sour cream, egg, butter, salt, pepper and shredded cheese; add macaroni and stir well. Spoon mixture into a lightly greased 2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 35 minutes. Serves 6 to 8 people.
Heat hot water, brown sugar, salt and vinegar until it comes to a boil.	Cool. Add the whiskey and pour the mixture over the cabbage. Put into a container (such as a crock) that a weight can be put on top of the cabbage. It will be ready to eat in two days. Remove from the weight and put into jars or plastic container and refrigerate.
Combine all ingredients in a large bowl; stir well. Pour mixture into 5-quart freezer can and freeze.
Cook and drain broccoli. In large bowl mix broccoli, soup, milk and cheese. Pour in casserole dish. Melt butter in saucepan. Pour cornbread mix over into butter. Mix and spread over broccoli mixture. Bake at 350° for 35 minutes.
Mix flour, butter and pecans together. Mixture will be crumbly. Spread over the bottom of a 13 x 9-inch pan; bake at 350° for 15 to 20 minutes or until golden brown. Cool. Cream the sugar and cream cheese. Add beaten Dream Whip and spread over cooled pastry. Refrigerate for 1 hour. Spread cherry pie filling over cheese mixture. Refrigerate again.
Cook milk, sugar and butter until it comes to a boil, then put in dates, chopped up. Cook until it forms a soft ball in cool water. Take off and add the nuts, coconut and vanilla. Don't beat. Wet a clean cloth in cold water and wring dry. Pour candy onto the cloth and form into a loaf. Cut into slices when cool.
Heat oven to 350°. Layer in baking dish the asparagus, peas, onion, soup and cheese. Melt oleo. Dip decrusted bread in oleo and place on top of dish. Bake 30 to 35 minutes.
Brown ground beef and onion together. Drain. Combine with the beans. Add remaining ingredients to taste. Heat to boiling and serve.
Boil squash, carrots and onions for 10 minutes. Drain well. Add sour cream and soup, mix well and let sit for an hour on stove. Spread half of bread crumb mixture in 13 x 9-inch baking dish. Add squash mixture and top with remaining bread crumb mixture. Bake at 350° for 25 to 30 minutes.
For each meal you'll need a piece of foil wide enough and long enough to wrap around meat and vegetables. Place in the middle of the foil in the order listed: a hamburger patty, followed by the vegetables, a dab of margarine, salt and pepper. Bring up one set of the sides of the foil and roll down to cover meal. Then roll in the ends. Seal seams well. Grill over medium heat, meat side down first, 6 to 7 minutes. Turn over and cook additional 5 to 6 minutes. Serve in the foil.
Put a good amount of olive oil in the pot. Saute chopped onion and finely chopped garlic in olive oil. Add crushed tomatoes and water. (For a thicker sauce, add half the amount of water). Add chopped sun dried tomatoes. (Add more sun dried tomatoes for an even better flavor.) Add salt, pepper, hot pepper and fresh basil. Simmer for about an hour and spread over your favorite pasta.
Roll all ingredients into balls. Fast fry until brown. Make gravy. Add meat balls to gravy, almost cover with water and cook for 30 to 40 minutes, until gravy is cooked down and meat is done.
Brown hamburger meat. Add salt, pepper and onion. Drain and add all ingredients except cheese. Stir and pour into a large casserole dish. Cover with grated cheese. Cook at 350° for 45 minutes or until bubbly and cheese is melted. Can be cooked in crock-pot on high. If cooked in crock-pot, take off cover last 20 minutes so it can set.
Place all cheeses, Worcestershire sauce, paprika and garlic salt in bowl. Attach bowl and flat beater. Turn to speed 4 and beat until well blended. Shape mixture into a ball. Roll ball in chopped nuts. Wrap in wax paper and refrigerate until serving time. Serve with raw vegetables or assorted crackers. Yields 1 (24 ounce) ball.
Place apples in oblong dish. Cut bread into thick slices and butter. Place bread over apples, starting at end of dish and lapping one over other. Add raisins.
Combine ingredients in order given. Bake in uncooked deep pie shell at 350° until thick (nearly dry on top), about 40 to 45 minutes. For best results, bake on cookie sheet.
Pour the milk in a glass. Add chocolate syrup; mix and drink. Makes 1 serving.
Wash zucchini; slice lengthwise and scrape pulp out. Chop zucchini meat; add onion and spaghetti sauce. Put back into zucchini and top with Mozzarella cheese. Cook until done, in covered skillet or in oven, about 15 minutes on medium heat.
Take almond bark, break apart into bowl and put in microwave to melt. While melting, take Ritz crackers, spread on peanut butter and top with another Ritz cracker, making a sandwich. Make as many sandwiches as you would like. Take peanut butter sandwiches and dip into melted chocolate. Lay on wax paper to harden. Quick and easy! Very tasty, too!
Heat peaches until hot. Melt butter in 1 1/2-quart deep baking dish. Mix together sugar, flour and water; pour into greased baking dish. Pour hot peaches on top of mixture. Bake at 425° for 30 minutes.
In a small saucepan, combine the ingredients. Bring to boil; reduce heat. Simmer for 5 minutes. Delicious on chicken and pork.
Combine all ingredients in electric blender (not the shrimp). Process until smooth. Serve with cooked shrimp. Makes about 2 cups.
Boil potatoes and peel and cut them up. Cut up onion and eggs. Add salt and pepper. Cut up bacon in small pieces and fry. Use 1/2 of the bacon grease, then put all together in a bowl. Add most of your bacon grease; add a little sugar. Mix all together with your Miracle Whip.
In a large skillet, brown ground beef; drain fat. Add taco seasoning mix, tomatoes, tomato sauce and chilies. Blend well. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. In small bowl, mix Ricotta and eggs.
In large bowl, sift together flour, baking powder and salt. Mix well. With a pastry cutter, cut in shortening until resembles very coarse crumbs. Put in a large airtight container. Store in a cool dry place or in refrigerator. Use within 10 to 12 weeks.
Beat pumpkin, evaporated milk and eggs in a medium bowl. Beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 425° oven for 15 minutes. Reduce heat to 350° and bake until knife inserted near center comes out clean, approximately 40 minutes. Cool on a wire rack.
Chop onion and put in bowl. Add sugar and set aside until you mix up the other things. In another bowl, add lettuce (pinch up in small pieces). Drain peas and put them in. Cut up cheese and add it. Add bacon bits and mayonnaise. Then add onion and sugar. Stir up. Put in bowl with a lid and set in refrigerator 1 hour.
Combine the first 4 ingredients; pour over cut chicken wings. Marinate in refrigerator overnight. Bake, uncovered, at 350° for approximately 1 hour.
Grind cheese and walnuts together. Blend in cream cheese, garlic powder, Worcestershire sauce and onion. Shape into a ball. Roll ball in chili powder and refrigerate until well chilled. Best made day before serving. (May add a little salt to taste.)
Cream shortening and molasses in bowl until light and fluffy. Beat in egg. Combine flour, salt, soda, cinnamon, baking powder and nutmeg in large bowl; mix well. Add to creamed mixture. Stir in oats, walnuts and raisins; mix well. Chill, covered, for several hours. Shape into balls. Roll in sugar. Place on greased cookie sheet. Bake at 375° for 12 to 15 minutes or until lightly browned. Yield: 54 servings.
Mix first 5 ingredients into crumbs. Slice apples into a greased 9 x 9-inch square pan. Sprinkle with 1/3 cup sugar; sprinkle with cinnamon. Put crumb mixture on top. Pour melted butter on crumbs. Bake at 350° for 30 to 40 minutes or until brown on top.
Place bread cubes in shallow baking dish. Top with cooked sausage (lumps broken up) and grated cheese. For a special treat, make this with Cracker Barrel New York Cheddar. This is a flexible recipe. I have used as many as 10 to 12 eggs, more milk, etc., and up to 1 pound of sausage. I think it tastes better with more cheese.
Mix all ingredients together. Place in a 9-inch pie plate. Bake at 350° for 45 minutes. Pie will form its own crust as it bakes.
Dissolve Jell-O in boiling water. Add blueberries and pineapple. Pour into a 2-quart dish and put in the refrigerator until firm. Combine cream cheese, sugar, sour cream and vanilla. Spread over salad. Sprinkle with chopped nuts. Chill.
Melt chocolate and butter in top of 2-quart double boiler or in saucepan set over hot water. Meanwhile, sift together confectioners sugar and instant nonfat dry milk. Stir Karo syrup, vanilla and water into chocolate butter mixture, then add sifted sugar-instant nonfat dry milk mixture one half at a time. Continue stirring until mixture is blended smooth, slightly shiny but thick enough to pile. Remove from heat; add nuts. Turn into buttered pan. Cool; cut into squares. Makes 1 3/4 pounds.
Sift dry ingredients together. Add remaining ingredients. Mix with wire whisk. Cook on hot griddle, turning over when bubbles appear. Serve with your favorite syrup or topping. Serves 6.
Mix flour into sugar. Add melted margarine. Beat eggs and mix well with mixture. Add other ingredients and mix well. Pour into pie shell. Bake at 350° for 30 to 45 minutes or until top is brown.
Mix all together starting with butter, sugar and eggs, then rest of ingredients. Pour in unbaked pie shell. Bake for 45 to 50 minutes at 350°. Dale's favorite!
Mix sugar, flour and cocoa; add milk. Cook until thick; add small amount to beaten eggs, then return to pan. Cook until thick. Remove from heat and add margarine and vanilla.
Slice hot dogs lengthwise; do not cut in two. Place cheese in slit. Wrap bacon slice around hot dogs and fasten with a toothpick. Place in broiler pan. Quickly brown bacon on bottom side, turn and broil at medium heat until bacon is crisp. Pour catsup over hot dogs a few minutes before ready to serve.
Preheat oven to 350°. Shake flour into oven cooking bag and put in shallow pan (roasting pan). Pour wine and orange juice into bag, mixing well with flour. Brush duck with butter; sprinkle with salt, inside and out. Place apple in cavity and put duck in bag. Close bag with twist tie and make 6 (1/2-inch) slits in top of bag. Cook 1 1/2 hours or until tender. One duck, depending on size, will serve 1 to 2 people. Serve with your favorite game sauce.
Preheat oven to 400°. Prepare pastry shell. Mix together eggs, sugar, corn syrup, butter or margarine, vanilla and salt until well blended. (Use an electric mixer.) Stir in pecans and pour mixture into pastry shell. Bake 15 minutes, then turn oven down to 325° and bake for 25 to 30 minutes longer. Cool and serve.
Bake chicken for 1 hour at 350°. Remove from bone; cut or tear into small thin strips. Put chicken, cream of chicken soup, cream of mushroom soup and sour cream into 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Prepare stuffing according to directions on box. Spread or drop stuffing on top of chicken mixture. Bake for 30 minutes more.
Beat milk and lemonade together. Fold in Cool Whip. Put in shell and chill.
In 10-inch skillet, heat oil over medium heat. Add peppers and garlic and saute until peppers are tender, about 2 minutes. Increase heat to high. Add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients, except rice. Cook, stirring constantly, until heated through. If desired, serve over hot rice.
Preheat oven to 375°. Grease and flour 10-inch tube pan (use shortening, not oil). Combine ingredients; pour into tube pan and bake at 375° for 45 to 55 minutes. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Bake at 350° for 40 minutes. This will make a 9-inch, 2 layer cake or 8-inch, 3 layer cake.
Beat all ingredients together, adding milk last. Bake in crust for 30 minutes in 325° oven.
Soften cream cheese. Mix with fork until smooth. Add other ingredients, except for 1/2 of the chopped nuts. Mix together and form into a ball. Roll in the remaining nuts. Chill until firm.
Combine brown sugar, pumpkin, spices and salt; bring to a boil, stirring constantly. Cool. Beat in softened ice cream. Add pecans. Spread in pastry shell; freeze until firm. Garnish with whipped cream and pecan halves.
Rinse rice well; cook 1 cup wild rice in salted water until tender. Cook celery and onions until almost tender with margarine. Butter casserole dish and place rice, celery and onions in alternate layers until gone. Season to taste with salt and pepper. Add 1 can cream of mushroom soup on top. Dot generously with margarine. Place in refrigerator overnight. Bring to room temperature. Bake at 350° for 1 hour.
In large mixing bowl, mix jello and water until dissolved. Add other ingredients and mix well. Place in refrigerator to congeal. Keep refrigerated. This can be put in a mold and decorate with strawberries or cranberries and pecans.
Mix together all ingredients. Add slaw dressing sparingly at first. Put into refrigerator 1 to 2 hours. Add more slaw dressing before serving.
Line bottom of a 9 x 13-inch pan with Twinkies. Put Jell-O in mixing bowl; add water and then strawberries. Blend and pour over Twinkies and chill about 15 minutes. Mix cold milk and pudding mix as directed. Spread over Twinkie mix. Cover with Cool Whip. Refrigerate.
Heat butter in skillet. Saute 1/2 cup uncooked rice until lightly browned. Add 1/2 cup fresh or canned mushrooms. Stir in 1 package of dried onion soup mix. Add 1 cup of water. Cook, covered, over low heat about 25 minutes.
Mix margarine, eggs, flour, sugar, vanilla and salt together. Add corn and milk. Butter your baking dish. Pour in mixture and bake at 350° for approximately 45 minutes to 1 hour until firm. Stir after 15 minutes.
In mixing bowl, add butter, beating on high speed until light and fluffy, continuing to beat gradually, adding sugar until mixed thoroughly. Add eggs one at a time, beating thoroughly after each addition. (Secret to success is in the beating.) After beating thoroughly reduce mixer to low or folding position. Fold in flour until all has been added and blended thoroughly. Add flavor to taste. Bake in buttered and floured tube cake pan in oven at 300° for 45 minutes, increasing heat to 325°. Total cooking time 1 hour or until brown. Remove from oven, cool 15 minutes or more on cake rack. Remove from pan, continue to cool. Enjoy.
Combine flour with sugar and baking powder in large bowl. Cut in butter until it is in tiny pieces. Remove 3/4 cup of mixture to a small bowl. Stir in cinnamon; reserve. Combine milk with eggs and vanilla; add to flour mixture in large bowl. Stir just until moistened. Gently stir in blueberries. Spoon batter into butter or paper-lined muffin cups. Sprinkle each with the reserved cinnamon/crumb mixture. Bake 30 to 35 minutes in a preheated 350° oven. Wrap each muffin individually in plastic wrap, then put all muffins together in foil to freeze. They make a great "driving to work" breakfast.
Beat the egg whites until stiff. Add the brown sugar and vanilla flavoring. Add the pecans. Bake on a wet paper bag around 2-inches apart in a 250° oven for about 25 minutes.
In a skillet, cook carrots in a small amount of water until almost tender. Add ginger, sugar and margarine; heat over low heat until carrots are warm and coated with the sauce. Sprinkle with the parsley.
Sprinkle rice over bottom of casserole. Sprinkle onion soup mix over rice. Arrange chicken pieces over rice. Should be single layer of chicken.
Heat oil in skillet. Add onion, bell pepper, beef and rice. Stir over high heat until browned. Add tomato sauce and remaining ingredients. Mix well. Bring to a boil. Cover tightly and simmer 25 minutes. Makes 4 servings.
Stir together; do not beat. Pour into Bundt pan and bake 40 to 45 minutes at 350°. This cake stays very moist and needs no icing.
Combine first 6 ingredients. Melt margarine. Add stuffing mix, tossing to coat. Stir in 3/4 cup stuffing mix into vegetable mixture. Turn into ungreased 1-quart casserole dish. Sprinkle with remaining stuffing mix. Bake uncovered for 35 to 40 minutes at 350° (until set).
Rinse and pat dry mushrooms. Remove stems and brush caps with oil. Place on buttered baking dish. Combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/2 cup of bread crumbs with melted butter. Sprinkle over crab mixture. Bake in preheated 375° oven for 15 minutes. Yields 12 stuffed mushrooms.
Wash and drain berries; run through food chopper. Mix sugar and other ingredients. Fold all together with jello and place in icebox. Best to set overnight before serving.
Mix first 5 ingredients together. Slice rolls lengthwise. Spread with mixture on both sides. Put ham in bottom half. Sprinkle with cheese. Close and wrap in foil and bake at 400° for 10 to 15 minutes.
In large bowl, mix stuffing and margarine; set aside. Mix together soups. Layer stuffing mixture (enough to cover bottom), chicken and soup mixture. Continue until ingredients are used up. End with stuffing on top. Bake at 350° for 45 minutes.
Combine the diced rhubarb, pineapple and sugar in a saucepan and allow to stand for 30 minutes. Slowly bring to a boil; reduce heat and simmer for 12 minutes, stirring frequently. Add the strawberry gelatin and stir until dissolved. Fill jelly glasses to 1/4 inch from the top.	Cover with melted paraffin wax.
Mix gelatin, jello and boiling water. Pour into pan and let set in refrigerator. Cut into worm shapes. Decorate by adding red hot candy eyes.
Wash roots and place in 2-quart granite pan. Cover with boiling water and boil 20 minutes. Strain into a teapot. Save the boiled roots for future brews. Pass cream and sugar.
Rinse cabbage. Remove dark, tough outer leaves and shred. Core and cut pepper into thin rings. Peel onion and cut into thin slices. Cut cherry tomatoes in half lengthwise. Cover and chill until ready to serve.
In medium pan, add cornstarch, sugar, salt, and cocoa. Mix well. Add milk and stir well. Add egg yolks. Mix completely. Cook over med heat, stirring constantly until mixture starts to thicken and boil. Cook 1 minute more, stirring quickly. Remove from heat. Stir in butter and vanilla. Cool slightly, pour into baked pie shell. Set aside. Beat egg whites until soft peaks form. Add 4 Tbsp sugar and beat until very stiff. Spoon onto pie, making sure to touch edges with meringue. Cool and serve cold.
Grease a 9 x 13 pan. Put rhubarb in bottom of pan. Sprinkle sugar over rhubarb, then sprinkle dry jello on top of sugar. Spread marshmallows evenly over jello. Mix cake as directed on package and pour over mixture in pan. Bake 45 minutes at 350°. Top with Cool Whip or ice cream.
Mix all ingredients together, including the liquid in the kernel corn. Bake in a Pam-sprayed 9 x 12-inch baking dish for 35 minutes. Serves 8 people generously.
Beat and scramble eggs, parsley and nutmeg. Cook just until almost done. Layer in greased 9 x 13-inch pan, eggs, sour cream, meat and cheese. Cover and let stand overnight in refrigerator. Bake at 350° for 20 minutes.
Cut potatoes lengthwise into 1/2-inch sticks. Place sticks in a bowl of ice water to crisp. Drain and pat dry with paper towels. Place potato sticks in a plastic bag. Add cooking oil, paprika and salt. Shake to coat. On a large baking sheet, arrange the potato sticks in a single layer. Bake in a 425° oven for 30 to 35 minutes or until golden, turning once or twice. If desired, serve with catsup. Makes 4 servings.
Combine first 5 ingredients. Spoon into a slightly greased 2-quart casserole. Drizzle with butter. Sprinkle almonds on top. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Yields 6 to 8 servings.
Mix soups together. Cut tortillas in one-inch squares. Butter the dish, a 9 x 13-inch casserole. Mix onion with mixed soups and salsa. Put in layers: tortillas, chicken, soup mix and grated cheese. Repeat. Bake 1 1/2 hours at 300°.
In large bowl, mix together mayonnaise, vinegar, mustard, salt and paprika. Add remaining ingredients and toss well. Chill until ready to serve.
Start cooking rice as usual. In saucepan, brown 3 or 4 sausages and 1/2 pound bacon. Add deboned chicken. Put meat into rice; salt and pepper to taste. You can add red peppers, if desired.
Brown butter and onion. Remove onion. Brown steak; return onion. Add soup, water, and seasonings. Cook slowly, covered, for 1 1/2 to 2 hours. Add sour cream to gravy. Serve.
Cook macaroni until done. Cool. Add all the above ingredients and mix well. Chill and serve.
Prepare ahead. Cook meat and onion in skillet; drain. Stir in tomatoes, spinach and taco seasoning. In bowl, combine soup, sour cream, milk and garlic powder. Arrange 6 tortillas in 9 x 13-inch dish (cut to fit). Spoon in meat mixture. Spread chilies and 1 1/2 cups cheese over meat. Cover with 6 tortillas, add soup mixture and smooth over. Cover with plastic wrap. Refrigerate overnight. Sprinkle casserole with 1/2 cup cheese. Bake at 325° for 1 hour. Serve with sour cream and hot sauce. If ground beef is substituted, substitute cream of golden mushroom soup.
Heat milk and butter together until mixture comes to a boil. Remove from heat. Beat eggs and sugar. Add flour and baking powder. Pour milk and butter mixture into this. Add vanilla. May be used for cupcakes, sheet cake or 3 layer cake.
Heat sugar and syrup until dissolved or about 3 minutes. Mix all together and drop by spoonful on waxed paper.
Pour pudding all together in pan; follow box direction less 1/2 cup milk. When you have pudding, remove from stove. Add 1/2 teaspoon vanilla and 1 teaspoon maple extract. Add chopped nuts to taste. Pour into pie crust and cool. Then pile high with Cool Whip. Good, good.
Mix well in baking dish. Bake at 350° for 30 to 40 minutes until golden brown. Serve with raw veggies, crackers, chips, etc.
Combine flour and sugar. Cut in butter until like coarse meal. Press firmly on ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat Eagle Brand milk, egg and vanilla. Stir in chips and pecans. Spread over crust. Bake 25 minutes until done and golden brown. Cool; cut into bars. Store in refrigerator.
Preheat oven to 350°. Brown ground beef. Mix in the chile and onion. In a large baking dish, put a small amount of chips on the bottom, then meat and cheese on top. Repeat the layers until meat is gone. Put cheese on the top and bake until chips are tender and cheese is melted.
Cream butter well. Add brown sugar and blend well. Add egg yolk and vanilla. Add flour and salt. Bake 20 minutes at 350° on a greased cookie sheet.
Boil the last 7 ingredients. Mix all other ingredients (drained) together and pour the boiled (still hot) mixture over them.
Combine sugar, oil, and beaten eggs. Add pumpkin and mix well, Combine dry ingredients and add to pumpkin mixture. Add water, beat thoroughly and pour into 2 greased 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour.
Brown chicken chunks in olive oil for 10 minutes. Add beans, salsa sauce, cumin and water. Heat for 10 minutes. Add grated cheese; stir until cheese is melted, about 7 minutes.
Mix with electric mixer. Divide into 3 greased bread pans. Bake at 250° to 325° depending on oven, about 1 hour. (Should be moist but not sticky.) Pecans may be added. Freezes well.