HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and the nuts. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars. Makes about 36 bars.
Boil chicken; bone and chop. Oil a 9 x 13-inch casserole dish and line with tortilla shells. Blend soup and Ro-Tel tomatoes. Pour half over shells. Spread half over chicken. Spread half over cheese. Repeat. Bake at 350° for about 30 minutes.
Put cut calamondins in 1 1/2-quarts water and cook until tender (about 20 minutes). Let stand overnight. Put in strainer. Eliminate all seeds. Put meat of fruit in blender, chop to desired size. Add 1 1/2 cups sugar to 1 cup of prepared fruit along with 2 cups water. Cook in heavy pan, stirring most of the time, until it gels (218°).
Cut brownies into 1/2-inch cubes. Layer in 3-quart serving bowl: half the brownies, 1 cup berries, 1 sliced banana and 1 tub chocolate topping. Repeat layers. Refrigerate until ready to serve.
Brown meat. Add onions and saute with meat. Add all other ingredients. Bring to a boil and then cut down to simmer. Simmer at least 1 hour, stirring occasionally.
Boil carrots until tender. Drain. Mix with butter (mash with electric mixer or use potato masher). Add diced onion. Mix. Add 2/3 of the cheese. Mix. Add 3/4 of the crackers. Mix. Pour into casserole dish and top with remaining crackers and cheese. Bake at 350° until golden brown and bubbly around edges (about 45 minutes).
Melt butter in a large skillet. Add chicken and brown on both sides. Remove chicken and set aside. To butter in skillet, add the mushrooms and brown. To the mushrooms, add soup, garlic, rosemary, thyme and salt and pepper to taste. Stir and mix well, then add the browned chicken. Cover and cook over low heat for 45 minutes. (Stir occasionally to keep from sticking.) Add cream and blend. Heat for a couple of minutes, but do not boil. Serve with rice and garnish with slivered almonds. Serves 6 to 8.
Preheat oven to 400°. Spray muffin tin with oil. Mix all ingredients. Fill 1/2 full muffin cups in muffin tin. Bake 20 to 22 minutes. Makes 1 dozen.
Melt oleo in 13 x 9-inch pan. Top with vanilla wafer crumbs. Add butterscotch chips, chocolate chips, pecans and coconut. Top with Eagle Brand milk. Bake 25 minutes at 350°. Cool and cut into squares.
Brown meat; drain and cool. Mix lettuce, cheese and tomatoes in serving bowl. Just before serving, add meat and broken chips; toss with Catalina dressing.
Brown hamburger. Add spaghetti sauce and water; cover. Simmer 25 minutes. Stir in olives. Break half of the spaghetti in roaster pan and 1/2 sauce and 1/2 cheese. Repeat layers to make two layers and top with cheese. Cover. Bake 30 to 40 minutes at 350° and uncovered 20 minutes.
Heat pineapple juice and syrup from blueberries to boiling. Use to dissolve jello. Allow to cool. Mash bananas. Add blueberries and bananas to jello mix. Whip cream with a little sugar to serving consistency and blend into mixture. Freeze in 8 x 8-inch or 9 x 9-inch dish. Serves 9.
In sauce pan bring first 4 ingredients to a full boil. Boil 1 minute only. Stir in remaining ingredients. Drop by teaspoon onto waxed paper.
Combine all of the ingredients in a plastic container with a lid. Allow the ingredients to marinate overnight or 2 or 3 days, if time permits, in the refrigerator. Serve with tortilla chips.
Separate skins from seeds. Cook the seed and pulp part. Keep the skins in another pan and save. Put seeds and pulp through food mill to take out seeds, then put the pulp in with the raw skins. Add rest of ingredients. Put in unbaked pie shell. Moisten edges of	crust,	then put on top crust. Bake at 400° for 40 minutes.
Preheat oven in accordance with instructions on refrigerated pizza dough, following cooking time also. Assemble in order listed, beginning by pressing dough in pan and forming edges. Sprinkle sauce followed by meat and other ingredients. Especially nice for birthdays, Valentine's day or showers. As a main course, make 2 or 3 and serve with salad. Serves 3 or 4 as appetizers.
Take one 9 x 13 x 2-inch pan and melt margarine. Dry chicken well and place in pan; roll in margarine to coat well. Sprinkle 1 teaspoon each of salt and pepper over chicken. Dice onions and sprinkle over chicken with the rice. Dilute the two cans of soup with 2 cans of water and pour slowly over chicken until all the rice is covered.
In a small mixer bowl, combine dry frosting mix, corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to a large mixer bowl and beat on low speed, gradually blending in sugar. Stir in nuts. Drop by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over; dry at least 12 hours. Store candy in airtight container. Makes 5 to 6 dozen candies.
Combine flour, baking powder and salt. Beat shortening until fluffy. Add sugar and egg yolks and beat again until fluffy. Stir dry ingredients into shortening mixture alternately with milk, stirring just to moisten. Gently fold in egg whites. Divide batter among well-greased muffin pans. Bake in 400° oven for 20 minutes.
Use 9 x 13-inch greased dish. You can use yellow or white or 1 of each color of corn. Mix all ingredients in a bowl and pour into 9 x 13-inch baking dish. Bake at 350° for 45 minutes to 1 hour.
Line a large casserole dish with bacon. Pour rice over bacon. Season chicken with spices and place chicken over rice. Mix together soup and 2/3 cup water. Pour over chicken and sprinkle with parsley flakes. Cover with foil and bake at 300° for 2 hours. Do not peek!!!! in the foil until cooking time is up.
Melt margarine in pie plate. Add powdered sugar. Add flour. Stir in pie plate. Take spoon and press around pie plate. Bake 10 to 12 minutes at 350°.
Heat the milk until it is warm and add slowly to the beaten yolks of the eggs. Add sugar. Add the flour and the whites of the eggs. Stir all together and add the apples. Fry by the half cupful in hot lard. (You might want to use shortening!)
Grease a baking dish. Layer apples in bottom. Sprinkle with cinnamon and 1/2 cup sugar. In separate bowl, mix flour and 1/2 cup sugar. Add soft butter, milk and eggs; beat well. Stir in vanilla. Pour mixture over apples. Bake for 35 to 40 minutes at 300°. Serve warm.
Press dough in a 9 x 13-inch well-greased pan. Layer bacon, cheese, bell pepper and onion on top of dough. Mix eggs and milk; pour on top. Bake at 420° for 20 to 25 minutes.
Preheat oven to 350°. Place margarine and honey in pan; when melted, add baking soda. As soon as this mixture froths, add to dry ingredients and mix thoroughly. Spread in jelly roll pan. Pat down mixture. Bake about 25 minutes until brown. Cut immediately.
In a bowl, mash avocado with lemon juice, salt, pepper and Worcestershire sauce. In another bowl, mix sour cream, mayonnaise and taco seasoning mix. Spread bean dip in 9 x 13-inch serving dish or large, clear, glass bowl. Top with avocado mixture, then sour cream mixture. Layer onions, tomatoes, olives and cheese over sour cream. Chill. Serve with large tortilla chips.
Have ingredients at room temperature. Put all ingredients into bowl and mix with hands. Add extra flour until hands and bowl are clean. Roll out on floured cloth and cut with cutter. Bake at 350° for about 10 minutes.
In a small bowl, stir together all ingredients. Mix well. Refrigerate until ready to use. Goes great on corn-on-cob.
Boil chicken until tender. Remove the bones and place in a baking dish. Mix cream of chicken soup and chicken broth in a pot and bring to a boil. Pour this mixture over the chicken. Mix the vegetables in with the chicken.
Cook and drain broccoli; saute celery, onions and garlic in oil. Add broccoli, cheese and soup; heat until bubbly.
In a shallow casserole combine all ingredients except 1/2 can of French fried onions. Bake at 350° for 25 minutes. Stir. Top with the remaining onions and bake another 5 minutes.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. Layer bean dip, avocado mixture, sour cream mixture, onion, tomatoes, olives and cheese.
Arrange grapefruit on four serving plates. Arrange avocados on plates with grapefruit. Spoon lime juice over each salad and salt and pepper to taste.
Mix ingredients all together. Fill baking dish and completely cover with crushed potato chips. Sprinkle with paprika and bake at 400° for 20 to 25 minutes.
Mix all ingredients together for 4 minutes at medium speed. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes.
Make white sauce as follows: In saucepan, melt butter; stir in flour, then add milk. Cook, stirring constantly, until mixture thickens. Add 1 cup sharp cheese, grated.
Drain and chop tomatoes; reserve juice. Dice potatoes and carrots. Cut green and red peppers; set aside.
Heat oven to 375°. Grease and flour bottoms of two 9-inch layer pans. Melt 1/3 cup chocolate morsels. Combine graham cracker crumbs and melted butter. Stir in walnuts and 2/3 cup chocolate morsels. Set aside. Combine flour with soda and salt. Cream butter in large mixing bowl. Gradually add 1 1/2 cups sugar and cream until light and fluffy. Add eggs, one at a time beating well after each. Blend in melted chocolate and vanilla extract. At low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved crumb mixture. Bake at 375° for 30 to 40 minutes, until cake springs back when touched lightly in center. Cool. Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top side up. Refrigerate.
Microwave broccoli according to package directions. Use 2 or 3 quart saucepan to saute onions in margarine. Mix cream of chicken soup and milk and heat with the onion mixture. Add chunks of cheese and slowly melt cheese into mixture. This makes 3 or 4 large bowls of soup and is so good with cornbread. A dash of cayenne pepper is good.
Mix all together (except nuts) for 2 minutes with a spoon. Do not use mixer. Fold in 1 very full cup of chopped pecans or walnuts. Bake for 50 to 55 minutes. Cool in pan for 1/2 hour. Remove from pan and continue to cool. Serve with whipped cream.
Grind cranberries. Add sugar and marshmallows. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill.
Melt butter, add chopped seasonings and saute until tender. Remove from heat; add crabmeat and mix well. Add egg and mix. Add enough bread crumbs to make mixture stick together. Season well and stuff mixture into aluminum crab tins. Top with buttered bread crumbs and a pat of butter, if desired. Bake about 20 to 30 minutes at 350 degrees.
Mix together real good. Roll into balls and put on broiler pan. Bake until brown at 350°. Put into crock-pot and pour Kraft barbecue sauce on and simmer for 2 hours.
Fry ground beef, onions and celery until browned. Add seasoning. Cook and drain the noodles. Mix all ingredients; add 1/2 cup water. Bake in buttered casserole; you can add any vegetables. Bake at 350° for 1 hour.
Melt butter and mix with soup. Add other ingredients. Bake 45 minutes at 350°.
Boil vermicelli noodles and chicken together. Meanwhile, grate cheese and chop onion. Saute onion and stick of margarine in saucepan. Pour margarine and onion in casserole dish. Drain noodles and chicken. Pour noodles into dish. Dice or tear chicken and put in dish. Pour in 1 can of cream of mushroom soup. Stir. Sprinkle grated cheese on top. Sprinkle black pepper to taste. Cover. Bake at 350° for 10 minutes.
Brown hamburger in small amount of cooking oil in frying pan. Place the browned hamburger and all the remaining ingredients in a 6-quart kettle. Bring to a boil, then reduce heat and simmer for 1 1/2 hours, until vegetables are done.
Separate each graham cracker into four sections. Arrange in a jelly roll pan with edges touching. Melt butter in saucepan, stir in sugar and pecans. Bring to a boil. Cook 3 minutes stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Remove from pan and let cool on wax paper.
Beat sugar, oil and eggs together. Add pumpkin and beat. Sift dry ingredients together and add to above alternately with water. Place in greased bread pans. Bake 1 hour at 350°. Makes 4 small loaves.
Prepare vegetables. Place in a saucepan. Drain juice from clams and pour over vegetables. Add enough water to barely cover and simmer, covered, over medium heat until potatoes are tender, about 20 minutes.
Mash 3 to 4 bananas (2 cups). Sift dry ingredients and to it add undrained pineapple, oil, eggs, vanilla and bananas. Mix until blended. Don't beat, stir in nuts. Pour into greased tube pan and bake in a moderate oven until done. Can drizzle with a cream cheese glaze.
In a large pan, put 5 cups juice. Stir on medium-high heat and sprinkle in Sure-Jell. When this starts to come to a rolling boil, slowly add sugar and stir until this comes to a rolling boil. Stir at boil for 1 minute; skim off foam. Remove from heat and fill jars. Put wax on top in a few minutes and when cool, cover with lids.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add with buttermilk to dry ingredients; mix well. Turn out on lightly floured board. Add more flour if needed and knead about 1 minute. Round out to 1/4 inch thick; cut and dip in melted margarine. Place on greased pan. Let rise 1 hour. Bake at 400° for 20 minutes or until done.
Combine first 6 ingredients in a large bowl; cover and chill. Combine Italian dressing and mustard, stirring until blended. Pour over salad and toss gently to coat. Cover and chill. Yields 6 servings (1 cup).
Saute onion, celery and ground turkey (if not using cooked turkey). Cool slightly. Add cornstarch and mix well. Add stock and cook until smooth and thickened. Add tomato juice, Worcestershire sauce, curry powder and pepper (then cooked turkey if not using fresh ground turkey). Heat thoroughly. Serve over rice.
Mix well first 7 ingredients. Grease and flour Bundt pan. Put 1/2 the batter into pan. Sprinkle apples with sugar and cinnamon. Put 1/2 the apples on top of butter and then put rest of batter on top of apples. Top with rest of apples and bake at 350° for 1 hour.
Fill refillable insulated cup from Quick Trip with about 3/4 full of water. Put into microwave and forget about it. (Actually I think it was the cup burning, but it turned the water brown, so my family tells me I can even burn water.)
Cook rice by box directions. Add soup and Cheez Whiz. Cook the broccoli. Combine all ingredients in a large casserole dish and bake 45 minutes at 350°.
Make meatballs, using bread crumbs. Put meatballs in pot with 1 small can water, spaghetti sauce, tomato juice and cranberry sauce. Cover and cook on low for 45 minutes to 1 hour.
Mix together sugar, jello and cornstarch in a heavy saucepan. Add water and cook until thick, stirring constantly. Cool mixture.
Mix cream cheese, Hidden Valley Ranch dressing mix and onion together. Spread on tortillas. Mix black olives, green chilies and pimentos together. Sprinkle over cream cheese. Roll up tortillas. Refrigerate for 2 hours or overnight. Slice and serve.
Beat eggs gradually; then add sugar and oil. Combine dry ingredients and add the rest. Put in 2 loaf pans or a dripping pan. Bake at 350° for 55 minutes.
Cream the sugar and Crisco; add the eggs and beat hard. Sift together soda, cream of tartar and flour and add to batter. Add nuts, vanilla and orange slices. Drop by teaspoon onto buttered cookie sheet and bake at 350° for 10 to 15 minutes.
Cook macaroni according to package directions. Saut onion and bell pepper in butter. Brown ground beef and add onion, bell pepper and pizza sauce. Mix with cooked macaroni. Put 1/2 macaroni in Pyrex dish. Add 1/2 cheese. Add remaining macaroni and top with remaining cheese. Bake 25 minutes in 350° oven, until cheeses are melted.
In skillet, saute onion and pepper. In same skillet, brown sausages. Pour sausages (drained), onion and pepper into crock-pot or slow cooker. Pour tomato juice over sausage. Add red pepper. Let simmer on low for 2 to 4 hours.
Set oven to 350°. Put rice in bottom of a casserole dish. Lightly season and brown chops in a skillet. Put on top of rice. Mix consomme and water to make 2 cups of liquid. Add basil and thyme. Pour into skillet with drippings and simmer for 5 minutes. Pour over chops and rice. Lay one slice each of onion, tomato and bell pepper on top of each chop. Bake 1 hour, covered.
Use medium to small beets for best results. Cut stems at approximately 2 inches above beet. Thoroughly wash beets without breaking skin of beets. Put in large enamel pot. Cook beets until tender, approximately 50 minutes. Try not to let beets crack and bleed during cooking. After cooking and while hot, place beets into cold water. While still warm, the peelings will come off easily by squeezing with your hand. Slice peeled beets and put in clean bowl.
Boil macaroni; drain. Brown ground chuck; drain. Add corn, soup, tomatoes and macaroni. Let simmer for 5 to 10 minutes. Serve with Mexican cornbread. Top with Velveeta as you desire.
Mix all four ingredients after crust together. Save part of Cool Whip for the top of the pie, approximately 1 1/2 cups. Mix with mixer until creamy. Pour into graham cracker crust and top with remaining Cool Whip. Chill before cutting.
Combine all ingredients; shape and chill. Can be covered with pecans or the sliced beef.
Preheat oven to 350°. Put pudding mix and baking mix in bowl. Mix together with wooden spoon. Add oil and egg; mix together until mixture forms a ball. Take a small spoonful of dough and shape it into a 1/2-inch ball. Place ball on ungreased cookie sheet. Shape rest of dough into 1/2-inch balls. Place balls about 2 inches apart on ungreased cookie sheet. Press your thumb into middle of each ball to make a thumbprint. Put peanut butter chips or candies in thumbprint. Bake at 350° for 5 to 8 minutes, or until lightly browned. Remove cookies from cookie sheet with spatula. Place on wire rack.
Salt and pepper chicken to taste. Cut breasts into strips and roll. Wrap ham around rolled breast. Place rolls into 13 x 9 x 2-inch baking dish. Mix all soup together and pour over chicken-ham rolls. Bake in 350° preheated oven 1 hour. Makes approximately 12 to 18 individual rolls.
In medium bowl, crush tomato with potato masher. Peel avocados; halve crosswise and remove pits. Slice avocados into crushed tomato. Crush with tomato until well blended. Add chile peppers, onions, vinegar, salt and pepper. Mix well. Refrigerate, covered, until well chilled, at least 1 hour. Prepare cauliflowerets, celery and carrot sticks. Refrigerate in bowl of salted water until well chilled. Serve guacamole, surrounded with drained vegetables, as an appetizer. Makes 8 servings.
Heat oven to 350°. Grease and flour 3 (9 inch) round cake pans. Microwave chocolate and water in a large bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time beating well after each addition. Stir in chocolate mixture and vanilla. Add flour alternately with butter milk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cakes springs back when lightly touched. Immediately loosen cake from pan. Cool 15 minutes, and remove from pans. Cool completely. Spread frosting on top of each layer. Makes 12 servings use coconut pecan filling frosting.
Boil salted chicken in water until tender. Remove chicken from broth and refrigerate broth until fat hardens on top. Discard fat. Add onion and potatoes to broth and boil about 15 minutes. Add tomatoes, tomato paste, sugar, salt, pepper, lima beans and chicken that has been removed from bones. Bring to a boil. Reduce heat and let simmer for 1 hour or longer. Add corn and continue cooking. Blend together flour and margarine; add to stew in small amounts, stirring until slightly thickened. If a thinner stew is desired, add more water.
Mix all ingredients together. Store in tightly covered container. Use 2 coffee scoops per cup of hot water.
Cut bread in 1-inch cubes and place half in 9 x 13 x 2-inch pan. Combine onion, celery, chicken, mayonnaise, salt and pepper. Spread over bread cubes. Place remainder of bread cubes on top.
Place chicken, skin side down, in roasting pan. In saucepan combine remaining ingredients; heat to boiling. Pour over chicken. Cover with foil and bake at 375° for 1 hour, basting occasionally. Remove cover and turn chicken, skin side up. Continue baking, uncovered, 1 hour longer, basting every 10 to 15 minutes. Serve over rice.
Heat broiler. Season chicken with salt and pepper. Slice each breast almost horizontally in half, but leaving one side attached.
Beat together cream cheese and Marshmallow Fluff. Add cinnamon. Stir well. Let stand for 1/2 hour before serving. Serve with cut up fruit.
Dredge meat in flour with a little salt and pepper. Brown meat; place in a slow cooker. Stir in remaining ingredients. Cook on low for 8 to 10 hours. Serve with noodles.
Mix all ingredients together well. To use, mix 1/3 cup of mix to 1 cup hot water or to suit your taste.
Place spinach in salad bowl. In a 10-inch skillet, cook bacon over medium heat until crisp. Spoon bacon and drippings over spinach. Combine remaining ingredients and pour into skillet. Cook and stir over medium heat until thickened. Pour over spinach and toss until leaves are well coated. Garnish with sliced tomatoes, hard-cooked egg wedges and fresh mushrooms if desired. Makes 4 servings.
Saute garlic in oil. Add the peeled and cleaned shrimp. Add the wine, salt and pepper. Simmer for five minutes. You may also add a 1/2 can of chicken broth if you desire.
Using a blender or food processor, make a relish of the first three ingredients. Mix all ingredients and chill.
Pour boiling water over shortening, sugar and salt; blend and cool. Add eggs. Sprinkle yeast in the lukewarm water; stir until dissolved. Combine with first mixture. Add flour; blend well. Cover and place in refrigerator for at least 4 hours (can keep a week to 10 days in refrigerator and use as needed). Roll dough into shapes or cut out. Place in greased pan; let rise in warm place for 3 hours. Bake at 425° for 12 to 15 minutes.
Line 2 baking sheets with waxed paper; set aside. In a large bowl, combine butter, corn syrup, salt and extract. Stir with a wooden spoon gradually working in powdered sugar. When mixture is too stiff for a spoon, begin kneading as for bread dough. When all the powdered sugar has been added, continue kneading until fondant is smooth. Form into balls 3/4-inch in diameter and place on waxed paper trays. Dip in tempered dipping chocolate or roll in nuts. Press pecan half or candied cherry on each piece. Makes 100 pieces.
Mix all ingredients until thick, then slice apples. Put in an uncooked pie crust or you may just pour over apples in a pie pan and cook. You can sprinkle Sweet 'N Low over apples and mixture if you want. Bake for 45 minutes at 350°. Makes 1 pie.
Boil and mash potato. Dissolve yeast in warm water (can use potato water). Add sugar, salt, shortening, eggs and mashed potato. Add 2 cups flour and beat. Add the rest of the flour. Use some flour on board and knead. Place in a greased bowl and let rise. Knead down once and place in refrigerator until ready to use. Bake at 350°.
Cook all ingredients, except coconut and Cool Whip, on top of stove until thick, stirring constantly. Add the coconut. Pour into baked pie shell; cool. Add Cool Whip to top. Sprinkle with coconut.