HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, mix margarine, sugar and evaporated milk together and bring to a boil. Boil for 6 to 8 minutes, stirring constantly. Remove from heat. Add marshmallow cream and peanut butter. Beat until mixture begins to thicken. Pour into a lightly greased (margarine) 8 x 12-inch Pyrex dish. Cool before cutting. Serves 16.
Mix and bake at 350° for 35 minutes in a 13 x 9 x 2-inch pan. While still warm, drizzle with 1/2 cup Key lime juice and 2 cups powdered sugar. Mix together and drizzle over cake.
Add salt to boiling water and cook grits, covered, over low heat until done (15 to 25 minutes). Stir in cheeses, butter, eggs, milk, salt and pepper to taste. Stir until cheese is melted. Pour into buttered 3-quart casserole and bake in a 350° oven for 1 hour. Serves 12.
Melt oleo in 9 x 13-inch pan. Mix flour and shortening until crumbly. Stir in milk and work dough. Work and knead until firm enough to roll out into a rectangle. Put apples and cinnamon on dough and roll up. Cut like cinnamon rolls. Place in pan over melted oleo. Boil sugar and water together. Pour sugar syrup over rolls. Bake at 350° for 55 minutes.
In saucepan, combine sugar, salt and cornstarch. Stir in berries. Add water and lemon juice. Cook over medium heat just to boiling. Pour in prepared pie shell. Dot with butter. Top with a lattice or full crust (cut slits). Brush with milk and sprinkle with sugar. Bake at 350° for 45 minutes or until golden.
Drain fruit salad, reserving 1/4 c. juice. In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately. Serves 4.
Combine sugar, cream, syrup and butter in saucepan. Boil until it reaches 238° or until it forms soft ball when dropped in cold water.
Cream avocado and cream cheese in bowl. Add mayo to desired consistency. Add lemon juice, onion salt and garlic salt. Salt and pepper to taste.
Combine all ingredients. Soak fish fillets in brine for 8 hours or more. Smoke 4 to 8 hours, depending on thickness of fish. Do not overcook or will be dry.
Sift flour, measure and sift again with salt and baking powder. Add corn meal. Combine eggs, milk, syrup and shortening; add to dry ingredients. Beat until smooth. Bake in greased pan 9 x 9-inch in hot oven, 400°, for 25 to 30 minutes.
Cook noodles until tender, drain. Add tuna, soup, milk and peas. Mix and pour into greased casserole. Top with soft bread crumbs. Bake 30 minutes at 350°.
Brown ground beef and onion. Stir in next 4 ingredients. Heat until it gets bubbly. Pour in casserole. Put biscuits on top. Sprinkle with cheese. Bake at 350° for 30 minutes.
Wrap a bundle (about 10 to 15) green beans in 1/2 slice of bacon. Secure with a toothpick or overlap. Place bundles in baking dish and season with garlic powder, salt and pepper. Make a glaze of melted margarine and brown sugar. Pour over beans. Cover and bake at 375° for 45 minutes. Remove and cover for the last 5 to 10 minutes of baking to brown.
Beat cream cheese until smooth. Slowly add milk and vanilla. Continue to beat. Stir in lemon juice. Pour into pie crust. Refrigerate for 2 to 3 hours. Top with canned strawberries, blueberries or fresh fruit.
Mix first four ingredients and let set until firm. Beat cream cheese, sour cream, vanilla and sugar and spread on jello. Top with chopped nuts. Enjoy! Serves 12.
Put all ingredients except almonds in prepared casserole. Sprinkle almonds on top. Bake 30 minutes at 350°.
Boil chicken until done, remove from bones and cut in bite-size pieces. Put in saucepan and add soup (dilute if the chicken is large). Heat through. Serve over rice or plain if rice is not liked. Makes 5 to 6 good servings with an average size chicken.
Combine mayonnaise, lemon juice, celery seed, salt and pepper in bowl; blend well. Add turkey, celery, grapes and apples; mix well.
Combine all ingredients, except parsley, in a large bowl. Mix well. Cover and chill for several hours. Sprinkle with parsley before serving. Serve with crackers.
Combine last 3 ingredients and rub evenly over roast. Place roast, fat side up, on rack in an open pan. Roast in a slow oven at 325°, uncovered. Do not add water! Cook 35 to 40 minutes per pound. Let stand 15 to 20 minutes before slicing.
Combine mustard, oil, vinegar and honey in blender. Stir in poppy seed and onion. Refrigerate.
Mix all ingredients with an electric beater and pour into a graham cracker or chocolate crust. Refrigerate at least 12 hours.
Mix first 3 ingredients like a pie crust and press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from the oven and pour a bag or can of mixed nuts over the crust. While the crust is cooking, heat the last 3 ingredients slowly until blended. (Do not boil.) Drizzle over the crust and nuts and bake at 350° for 10 more minutes.
Beat eggs and add cocoa, sugar, vanilla, milk, butter and salt. Mix well. Add pecans. Pour into pastry shell and bake at 350° for 35 to 45 minutes or until set. Chill at least 4 hours before serving. Top with whipped cream.
Wrap each chicken breast with a slice of bacon. Line a greased baking dish (8 x 12 x 2-inch) with chipped beef. Place chicken breast over beef. Combine soup and sour cream; pour over chicken breasts. Refrigerate. When ready to serve, bake, uncovered, at 275° for 2 to 3 hours. Serves 8.
In a large glass bowl place lettuce, then layers of celery, onion, pepper and peas. Spread mayonnaise to the edges of the bowl, sealing all. Sprinkle sugar, then layer bacon and cheese. Cover tightly with plastic wrap and refrigerate until serving. May be prepared a day ahead of serving.
Mix frosting mix, whipping cream and milk. Stir in marshmallows and pecans. Pour into ice cream freezer. Makes about 2 1/2 quarts.
Saute onions, peppers; add hamburger. When brown add remaining ingredients. Cook down (low flame), 15 to 20 minutes. Makes about 12 (3 ounce) servings.
Combine 1 cup oat bran, flour and baking powder. Add milk and oil and mix well. Let stand 10 minutes. Heat oven to 425°. Lightly spray round pizza pan with vegetable oil cooking spray or oil lightly. Sprinkle with 1 tablespoon oat bran. With lightly oiled fingers, pat dough out evenly. Shape edges to form rim. Bake 18 to 20 minutes. Spread sauce evenly over partially baked crust. Top with vegetables. Sprinkle with cheese and oregano. Bake an additional 12 to 15 minutes or until golden brown. Cut into wedges.
Saute onions in margarine. Stir in rice and salmon. Add combined mayonnaise and egg; mix lightly. Layer half the salmon mixture, Parmesan cheese and broccoli in 1-quart casserole; cover with 1 cup Cheddar cheese. Repeat layers, ending with broccoli. Bake at 350° for 30 minutes. Sprinkle with remaining Cheddar cheese. Continue baking until cheese is melted. Makes 6 to 8 servings.
Mix dry ingredients in the top of a double boiler. Add milk; cook until thick. Remove from heat. Add some of the hot mixture to the beaten eggs. Add this egg and chocolate mixture to the original mix. Return to heat; cook for 3 minutes. Add butter and vanilla; mix well. Pour mixture into a baked 9-inch pie shell. Use egg whites to make a meringue. Put on top of pie. Bake until golden brown at 400° (approximately 10 minutes).
Mix dry ingredients. Add wet ingredients. Pour on hot griddle. Cook until edges are cooked and air bubbles are forming on top.
Cook hamburger, onions, salt and pepper until done, then add remaining ingredients. Stir well. Cook slow for 1 hour.
Cook sugar and water for 10 minutes;	cool; add fruit juices and vanilla. Makes 1 1/2 quarts.	Add leftover juices of cherry, pineapple, peach or other fruit.
Cut squash in half. Remove seeds; place cut side down in shallow pan. Add 1/2-inch of hot water to pan. Bake, uncovered, at 350° for 40 to 50 minutes or until almost tender. Turn cut side up.
In a large sauce pan cook rhubarb in water for 20 minutes. Gradually add sugar and jello to cooked rhubarb. Stir will to make sure sugar and jello dissolve. Refrigerate. Us as needed.
Heat oven to 400°. Grease an 8 x 8 x 2-inch baking dish. Cook and stir ground beef and onion in 10-inch skillet until brown. Drain. Stir in seasoning mix. Spoon into plate. Beat Bisquick, milk and eggs with wire whisk until smooth. Pour into plate. Bake about 25 minutes. Sprinkle with cheese. Bake an additional 2 minutes or until cheese is melted. Garnish with tomatoes, olives and sour cream, if desired.
Cook noodles; drain and set aside. Brown meat; season with salt and pepper to taste. Drain excess fat. Mix cooked meat with cottage cheese and spaghetti sauce. In a casserole dish, layer half of the meat mixture. Place noodles on top and then half of the cheese. Repeat layers. Bake in a 350° oven for 20 to 30 minutes or until cheese is melted and casserole is bubbly.
In a mixing bowl, beat eggs lightly. Blend in milk. Combine sugar and tapioca; stir into egg mixture. Place bottom pastry in a pie plate; add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. Cover with top pastry. Make slits in top for steam to escape. If desired, brush pastry with light cream. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake for 35 to 40 minutes longer, or until lightly browned. Sprinkle with cinnamon sugar, if desired. Cool on a wire rack. Store in the refrigerator.
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. Stir in cereal until pieces are coated. Stir in chocolate morsels just until combined but not melted. Spread on waxed paper lined tray. Chill 30 minutes or until coating is set. Store in airtight container. Makes 9 cups.
Beat eggs with electric mixer until thick and lemony. Gradually add sugar. While beating, add milk and vanilla. Blend dry ingredients together and fold into egg mixture by hand. Blend ingredients well, then pour into greased and floured 13 x 15-inch pan. Bake for 15 to 20 minutes at 350°. Spread peanut butter over hot cake. When cool, cover with melted chocolate or chocolate frosting.
Lightly brown meat in Wesson oil in skillet, add onion, green pepper, and cook until soft. Add tomato sauce, water, salt, pepper, worcestershire sauce, and macaroni. cover and simmer 25 minutes or until macaroni is done.
Preheat oven to 375°. In a large skillet, melt 2 tablespoons butter over medium heat. Stir in pecans and cook 10 to 15 minutes, until pecans are browned. Remove from heat and stir in 2 tablespoons sugar. Cool to room temperature.
Cook pasta according to package directions. Do not overcook. Rinse and drain. Heat 1 tablespoon oil and 1 tablespoon margarine in large nonstick frying pan on medium-high heat. Saute onions until translucent, then remove. Add remaining oil and margarine to pan. Crumble ground beef into pan and brown evenly. Drain tomatoes, reserving juice from one can. Coarsely chop tomatoes. Add onions, tomatoes, basil, thyme, parsley and reserved tomato liquid to pan. Mix well and bring to a simmer; add pasta, salt and pepper to taste. Serve immediately.
Melt butter in a small dish in microwave. Mix in salt and minced onions. Spoon over steaks. Cover and heat 2 minutes on High power (rotate after 1 minute). Spoon zucchini and tomatoes over steaks. Cover; heat 1 minute on High. Sprinkle shredded cheese on top. Heat 1 minute on High or until steaks flake easily. Do not overcook!
Mix all ingredients. Spoon into greased muffin pans. Bake at about 350° to 400° until done.
Grate half the lemon rind and mix with the juice from half a lemon with the sugar. Place in pan with the cherries. Dissolve the cornstarch in the juice from the cherries; add to the pan and heat gently until a thick sauce has formed. Add the cinnamon.
Cut biscuits in half. Roll each sausage in 1/2 biscuit. Bake at 400° until biscuits brown, approximately 15 minutes.
Mix Jell-O with hot water, set aside to cool. In casserole dish, pour in Jell-O, then add pineapple. Mix mayonnaise and Cool Whip; set aside. Put mandarin oranges over Jell-O mixture, then add the mayonnaise and Cool Whip mixture. Refrigerate overnight or all day. Grate the cheese over top before serving.
Put 8 c. of Rice Chex into a bowl. Melt together 1 c. margarine, 1 c. chocolate chips, 1/2 c. peanut butter. Pour Over Rice Chex.
Cook tomatoes in water and half the sugar for 5 minutes. Simmer 2 hours. Then add remaining sugar and spices. Cook at 225° for 20 to 30 minutes.
Place all ingredients in a blender and blend for 1/2 minute or until ice cubes are crushed. Serve immediately.
Mix first 5 ingredients. Let cool. Add rest of ingredients. Put into 2 greased bread tins. I prefer nuts to All-Bran, but All-Bran could be substituted.
Cut up chicken; save the broth. Put noodles in broth; bring to a boil. Add rest of ingredients. Simmer until noodles are done.
Preheat the oven to 400°. Wash and wrap the potatoes in aluminum foil. Pierce each potato with a fork and bake for 1 hour. Remove the foil from the potatoes and cut them in half lengthwise. With a spoon, scoop out 1/4 to 1/2 of each potato. Use the potato insides in another recipe. Sprinkle the cheese evenly over the potatoes. Add the bacon. Bake until the cheese melts. Serve with sour cream if desired.
Mix cornstarch, sugar, salt and lemon juice; cook, stirring constantly, until mixture boils and thickens. Beat egg yolks until thick; stir in a little of the hot mixture, then pour back into hot mixture and cook 2 minutes longer. Remove from heat and stir in raisins and butter. Cool slightly, then pour into baked 8-inch pie shell. Beat egg whites until stiff. Add 1/4 cup sugar gradually. Swirl meringue over pie filling. Toast meringue.
Cook noodles according to package. Drain well and place in a warm serving dish large enough for tossing.
Sprinkle pudding mix over Cool Whip. Mix thoroughly. Add pineapple and juice, marshmallows and nuts. Can be made a day ahead.
Layer the apples and caramel topping in the uncooked crust. Mix the flour, sugar and cinnamon. Cut in the butter until coarse crumbs form. Mix the nuts with the crumb mixture and sprinkle on top of the apples and sauce. Bake at 375° for 40 to 45 minutes. Good served hot or cold.
Mix sour cream and Cool Whip. Add pudding, then add milk and stir until well mixed. Layer wafers, bananas and pudding. Top with crushed wafers.
Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine cabbage, onions, pepper and sugar. Mix oil, vinegar, celery seed and salt. Bring to a hard boil. Pour over cabbage mixture and stir until well-mixed. Store in refrigerator in air-tight container. Let stand at least 3 days. Flavor improves with age. Will keep refrigerated for 1 month.
Cook potatoes; cool. Remove skins of potatoes and slice. Cut bacon in small pieces and saute until crisp. Remove bacon from fat and place on potatoes. Add flour to bacon fat and then sugar and vinegar. Cook until slightly thickened. Add onion, green pepper, celery, salt and pepper to the potatoes. Pour hot mixture over the potatoes; mix well. Salad can be kept warm in a very low oven. Garnish with sliced hard-cooked eggs. Makes 8 servings.
In a large nonstick skillet, over medium-high heat, cook chicken in cooking spray until no longer pink, about 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove from heat and let stand about 5 minutes before serving. Garnish with optional ingredients; sprinkle with cheese. Serve and enjoy!
Combine all ingredients in casserole, except melted oleo. Pour oleo over all; mix well. Cover and let stand in refrigerator overnight. Take out 1 hour before baking (room temperature). Keep covered and bake 1 hour. Stir before serving. Bake at 350°. Makes 6 to 8 servings.
In a bowl blend eggs, sour cream and sugar. Add sifted dry ingredients; beat until smooth. Drop in paper cups in a muffin pan and bake in moderate 375° oven for 25 minutes. Makes 20 cupcakes or 1 large square loaf cake. Frost with Brown Sugar Frosting.
Toast bread and cut into cubes. Put into buttered casserole and cover with hot milk and melted butter. Let soak for 20 minutes. Beat eggs; add remaining ingredients except brown sugar. Combine with bread and pour brown sugar over the top. Bake in a 300° oven for 40 minutes.
Dissolve jello in boiling water. Set aside 1/4 cup jello mixture. Pour remaining jello in 9 x 9 x 2-inch dish. Stir in pineapple. Lay banana slices in rows. Chill until firm. Place the remaining jello and whipped topping in a narrow bowl. Beat on high speed 1 minute. Set aside in airtight container at room temperature. Spread on chilled jello and chill for few minutes.
Use one cup less milk in mixing vanilla pudding (sour cream makes up for this). Use Cool Whip in pudding mix or on top of pudding, whichever you prefer. Stack: vanilla wafers, one-half of pudding mix, bananas, rest of pudding, then Cool Whip, if you do not mix Cool Whip with other ingredients. Chill.
Combine butter, Worcestershire and anchovy paste in blender or food processor and mix until smooth. Add remaining ingredients and process until evenly distributed through butter.
Mix browned beef and cooked bacon with rest of ingredients. Bake in a 9 x 13-inch casserole dish for 40 minutes in a 350° oven.
Combine all ingredients in large bowl. Mix well. Spread in 2 small loaf pans (greased). Bake in preheated oven at 350° for 45 minutes, until toothpick comes out clean.
Blend sugar, salt, milk and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Cool. Add vanilla and whipping cream, without whipping. Freeze according to directions on freezer. Makes 1 gallon.
Mix sugar, butter and eggs. Add flour, soda and buttermilk. Then add vanilla and stir in bananas and pecans. Put in greased loaf pan and bake at 350° for approximately 1 hour.
Heat syrup and sugar over medium heat only until sugar is dissolved. Remove from heat. Stir in peanut butter until smooth. Mix in rice cereal. Pour into an 8 x 12-inch buttered pan. Cut into squares when thoroughly cooled. Yields 2 dozen.
Mix all ingredients together well. Refrigerate for 3 days, kneading once each day.
Combine the ingredients and form into 1 1/2 to 2-inch balls. Brown in skillet; put in 2-quart casserole.
Mix together Marshmallow Creme and cream cheese. Chill. Dip strawberries, watermelon, grapes, apples or pineapple into the dip and enjoy.
Stir together butter, graham crackers and pecans. Press over bottom of buttered 9 x 3-inch spring-form pan and refrigerate.
Prepare bacon in skillet over medium heat; drain and crumble. In large stockpot, combine potato patties, water and bouillon granules. Cover and place over medium-low heat until patties are thawed and crumbled. Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended. Cover and cook over low heat about 20 minutes or until carrots are tender and soup is hot. Do not allow soup to boil. Makes 14 (1 cup) servings.
Peel potatoes and carrots and cut into 1-inch pieces. Chop onion. Put vegetables in 3-quart pot. Add salt, pepper, paprika and bay leaves. Cover with water. Cook over medium heat for about 10 minutes. Add sausage and cook until vegetables and sausage are done, about 10 minutes more. With a fork, mash one or two pieces of potato against side of pan to thicken the stew.
Combine cocoa and soda. Blend in 1/3 cup oil. Add boiling water and stir until thickened. Add sugar, eggs and remaining oil. Stir until smooth. Add flour, vanilla, salt and nuts (if desired). Pour into greased 9 x 13-inch pan (may sprinkle chocolate chips over top, if desired). Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Mix cracker crumbs and 1/3 cup sugar. Stir in the melted butter. Put in a 9 x 13-inch baking dish. Beat the 2 eggs, 3/4 cup sugar and cream cheese until light and fluffy. Pour over crust and bake 15 to 20 minutes or until lightly brown around the edges. Beat pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon. Cook over low heat 15 minutes until slightly thickened. Sprinkle gelatin in cold water. Add to pumpkin mixture and cool. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over baked mixture and refrigerate. Top with Cool Whip. Garnish with chopped nuts, if desired.
Place chicken in frypan. Pour catsup and Pepsi over chicken. Cook (simmer) for 1 hour.
Mix cream cheese, lemon juice, Worcestershire sauce, mayonnaise, grated onion and garlic salt with a mixer. Spread on shallow plate. Cover with 1/2 bottle chili sauce.	Sprinkle with crabmeat.	Sprinkle with parsley on top. Spread on crackers.
Place marshmallows and butter in microwave-safe bowl and microwave for 1 to 2 minutes or until butter is melted and marshmallows are soft. Stir until smooth. Pour over combined cereal and gumdrops. Mix until cereal is completely covered with marshmallow mixture. Put into greased 2-quart oblong dish. Press smooth and let cool. Cut into squares or form into 1-inch balls. Makes about 3 1/2 dozen. (Easier to form balls if you put oil on hands.)
Heat broiler. Season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides, about 10 minutes. Reduce the oven temperature to 325°.
Preheat oven to 350°. Place shrimp in large roasting pan. In medium saucepan, melt butter; add pepper and garlic. Stir in lemon juice and salad dressing. Pour mixture over shrimp and bake, covered, for 45 minutes. Stir once or twice while cooking. Pour into large bowl. Serve with French bread to dip in the butter sauce. You won't want to waste a drop.
Beat egg; pour warm milk over bread. Mix butter, sugar and spices together. Add meat; mix well. Add to egg and bread. Roll in meat balls. Brown in 2 tablespoons butter in skillet. Place in casserole dish. Mix flour, salt, pepper, water and light cream. Pour over meat balls in casserole and bake 30 minutes at 350°.
Cream butter in small mixing bowl; blend in honey or syrup and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and salt; gradually add to creamed mixture. Stir in nuts. Pour into a greased 9 x 9 x 1 3/4-inch pan. Bake at 350°	for 25 to 30 minutes or until brownies begin to pull away from edge of pan.	Cool. Frost with your favorite chocolate frosting.
Mix ingredients in glass jar or container. Cover loosely; let stand 24 hours at room temperature. Refrigerate 3 to 5 days. The fourth day, feed it with 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water. Stir; keep at room temperature 24 hours. Use 1 cup starter to make bread. Refrigerate remaining batter until next feeding.
Cream shortening, sugars and vanilla together. Add eggs and peanut butter. Mix well. Sift and add to other ingredients the flour, soda and salt. Form into 1-inch balls. Place on ungreased cookie sheet. Press with fork (crisscross). Bake at 375° for 10 minutes. Makes 8 dozen.
Dip corn tortillas in reserved chicken broth and line a 9 x 13-inch baking pan. Put layer of chicken, Cheddar cheese, heated soup, Ro-Tel tomatoes and slices of Mozzarella cheese. Repeat until all ingredients are used. Top with sliced black olives. Bake at 350° for 30 minutes.
Combine ingredients; this will keep, sealed, on the shelf. Use as any shake 'n bake. Enough for 6 pounds of chicken.
Put cake mix in bowl. Add apricot nectar and oil. Beat 2 to 4 minutes at medium speed. Add eggs, one at a time. Beat 2 minutes as you add eggs. Pour into greased and floured pans. Cook at 350° for 45 minutes. Let cool 10 minutes. Pour icing on cake while warm.
Put some peanut butter in a bowl. Drizzle about half the amount of honey on it and stir it together until blended. Dip apple slices, carrot sticks or other vegetables or fruit pieces in it.
Mix all together and cook for 1 hour or until thick. Keep stirring so you don't burn. Take bay leaves out. Pour into hot, clean jars and seal. This sauce can be frozen.
Cook sour cream and sugar to 223°. Remove from heat. Add pecans. Pour onto waxed paper and spread apart to dry. (Great to serve during the holidays.)