HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in pan (about 6 x 9-inch size). Add crumbs evenly, then condensed milk. Sprinkle morsels over mixture and pecans on	top. Place in 350° oven and immediately cut back to 325°. Bake 30 minutes. Turn off and leave in oven 10 minutes longer. Cut in squares or strips.
Step I: Measure oil, honey and salt into large mixing bowl. (Add 1 cup powdered milk or 1 egg for extra nourishment.) Add 3 cups warm water. Add yeast to 1 cup warm water and let stand while you add 5 cups flour and stir in well for 4 to 5 minutes.
Dissolve Jell-O and salt in boiling water. Add cold water and chill until slightly thickened.
Mix all together and pour into 3 graham cracker crusts. Chill at least an hour.
Clean berries. Crush so that all are reduced to a pulp. Measure 4 1/2 cups. Add water if necessary. Mix Sure-Jell with berries into large saucepan. Place over high heat. Stir until comes to a hard boil. Add sugar at once. Bring to a full, rolling boil; boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Quickly ladle into clean, hot jars. Cover with 1/8 inch of paraffin. Cool slowly.
Combine gelatin with 3/4 cup hot water. Add softened cream cheese to remaining 1/4 cup hot water. Stir until mixed well. Add to gelatin and stir until well mixed. Drain pineapple; measure juice and add enough water to it to make 1 cup of liquid. Add drained pineapple to gelatin and then add cup of liquid. Drain orange segments; add to gelatin. Stir in marshmallows last. Pour into mold and chill until firm.
Discard tough end of asparagus. Cut off tips about 2 1/2 inches from tip ends and slice remainder of spear into 1/2 inch pieces. Bring a large saucepan of lightly salted water to a boil, add asparagus tips and pieces and boil for 2 minutes. Using a slotted spoon, remove asparagus and plunge it into a bowl of cold water to stop cooking. Drain well. Place cream and garlic in a small saucepan and simmer over low heat until cream is slightly thickened, about 10 minutes.
Cook potatoes in boiling salt water 6 to 8 minutes or until tender. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a greased 2-quart casserole. Season layers of potato with salt and pepper. Bake at 350° for 25 minutes. Top with onions and sprinkle with paprika. Bake for 10 more minutes. Makes 6 servings.
Combine first 5 ingredients. Spoon into pie crust. Cover with top crust; crimp edges. Slit top crust and brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes.
Combine all ingredients and let stand loosely for 8 to 10 hours. Refrigerate for 4 days.
Preheat oven to 350°. Grease and lightly flour 13 x 9-inch pan. Cream shortening and sugar. Add eggs. Add dry ingredients. Add vanilla; then applesauce. Be sure it is blended well. Pour into pan. Before baking, sprinkle 2 tablespoons sugar over the top of the batter. Then, sprinkle 1 cup of chocolate chips and 1 cup chopped nuts over batter. Bake at 350° for 30 to 35 minutes.
Combine flour, sugar, cocoa, baking powder and salt. Make a well in mixture and add oil, egg yolks, water and vanilla. Beat with wooden spoon. Beat egg whites and cream of tartar until frothy, add 1/4 cup sugar and beat to stiff peaks . Pour batter over egg whites and blend. Pour into ungreased tube pan. Bake at 325° for 1 1/2 hours. Cool and frost with Peanut Butter Frosting.
Use extra butter to grease a 9 x 13-inch pan. Arrange bread in single layer in pan. In a bowl, beat together all ingredients except butter. Pour over bread. Dot bread with 2 tablespoons butter. Cover with foil and refrigerate 4 to 36 hours.
Melt chocolate and oleo together. Stir in pecans. Set aside. Combine remaining ingredients; stir until blended. Do not beat. Add to chocolate mixture. Fill cupcake pans 3/4 full and bake at 325° for 35 minutes.
Mix butter, eggs, vanilla and sugar together. Next add flour, mini chocolate chips and nuts. After mixing well pour into an unbaked pie shell. Bake at 350° for 45 minutes.
Brown ground beef with onions. Drain. Add cooked noodles with other ingredients, except chow mein noodles and nuts. Mix ingredients well; salt to taste. Place in a large casserole dish and cover. Bake for 1/2 hour at 350°. Sprinkle with chow mein noodles and nuts. Bake 1/2 hour longer.
Dissolve jello in boiling water. Add cold water. Chill until slightly thickened. Fold in 1 1/2 cups Cool Whip. Spoon into dessert glasses. Chill until firm, about 4 hours. Garnish with remaining Cool Whip and fresh or canned fruit, as desired.
Drain oysters, saving liquid. Remove any bits and shells. Mix crumbs, butter and seasonings. Spread 1/3 over bottom of one greased baking pan. Cover with half of oysters. Mix milk or cream and oyster liquid and pour over top of oysters. Cover with remaining crumbs; bake. One cup finely chopped, partially cooked celery may be added.
Mix coconut and nuts; press into a 9 x 13-inch pan. Mix cake mix according to directions. Pour over coconut and nut crust. Mix and drop on top of cake using a teaspoon the cream cheese, sugar and melted margarine. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients except crabmeat in a stainless steel or porcelain bowl. Mix thoroughly, then add crabmeat. Toss gently with a fork until mixed well and moistened. Cover with plastic and refrigerate for at least 4 hours, or overnight. Serve well chilled. Serves 4. Will last up to 5 days in refrigerator.
Mix first 5 ingredients and stir until well blended. Mix together remaining ingredients and let stand for 24 hours before serving, mixing occasionally. Add onion slices before serving (optional).
Mix until blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Cut up hen. Place in pan and cover with water. Add salt and pepper to taste. Stir in butter. Simmer until tender. Remove hen. Cut into small pieces as desired. Reserve stock.
All all together and simmer about 2 1/2 to 3 hours. This may be brought to a boil on stove and cooked in the oven on 250°.
Crust: In saucepan, mix butter, flour and 1/4 cup powdered sugar. Melt and spread in medium to large pizza pan. Bake in 375° oven until golden. Remove, cool completely. Add next layer.
Break bread into pieces and moisten with milk. Mix all ingredients. Shape into cakes and fry quickly until brown.
Skin and quarter chickens. Place in roaster seasoned with Tony's and garlic powder with sliced onion on top in wine 1-inch deep. Roast at 350°. After 30 minutes, add Worcestershire, mushrooms, potatoes and carrots. Continue cooking for 40 minutes or until done.
Combine 1 1/2 cups cereal and boiling water in medium bowl; blend well. Cool. Add buttermilk, oil and egg well. Combine flour, sugar, baking soda and salt in medium bowl; stir in cereal mixture, mini chips and apricots, just until dry ingredients are moistened.
Cover peas well with water and soak for 30 minutes. Drain and place on chopping board, a few at a time. Roll, using rolling pin with enough pressure to split peas in half. Return all peas to large bowl and cover all well with water, allowing hulls to float to top of water. Pour off water and hulls; continue rinsing until all hulls are removed. Cover again with warm water and soak 1 hour. Drain and blend, using 1/3 of peas with 1/2 cup of water each time. Transfer mixture to a large bowl after each blending. Add seasonings, onion and peppers; mix. Using a teaspoon to drop fritter into hot oiled skillet, brown lightly on each side. Serve hot.
Combine all ingredients in Dutch oven or crock-pot. Add just enough water to cover beans. Cook very slowly all day. One to 2 hours before serving, remove meat and shred; return to pot. Serve over chips (tortilla) with lettuce, tomatoes, green onion, cheese and sour cream.
Put apricots and cherries in saucepan and add enough water to cover. Stew the fruits slowly. When the apricots and cherries are almost done, add the strawberries. Do not overcook. Add sugar slowly and taste for desired sweetness. Add the raspberries and bring to a boil. Remove from stove; add the gelatin. Chill in refrigerator 2 hours or more. Serve with heavy cream or vanilla sauce.
Blend together brown sugar, white sugar, shortening, eggs and self-rising flour. Add the other ingredients: coconut, oatmeal, Rice Krispies and nuts. Mix well and drop on ungreased cookie sheet. Mixture will be very stiff. Bake at 350° for 8 to 10 minutes.
In a large skillet cook bacon. Remove to paper towel. Cool. Drain all but 2 tablespoons of the drippings. Add rice, onion and mushrooms. Saute until rice is browned. Add water and salt and bring to a rolling boil. Reduce heat to low, cover and simmer 12 to 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Crumble bacon and toss with rice. Makes 4 to 6 servings.
Prepare dinner as directed on package. Add all remaining ingredients to the macaroni and cheese dinner and mix well. Spoon mixture into 2-quart casserole and cover. Bake at 350° for 45 minutes or until heated through.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper, seasoning and 2 cups of Mozzarella cheese. Mix well and place into baking dish. Sprinkle the remaining cheese on top. Bake for 25 minutes.
Mix all ingredients together until smooth. If sugar doesn't seem to want to dissolve, place small bowl in larger bowl of hot water and continue mixing. Makes 14 ounces.
Wash Spinach: Fill sink with water and empty spinach bags into sink. Lay a towel on the counter. Swish the spinach around to remove any remaining sand/bugs/grass (I have found all three in various combinations). Remove any large stems and place leaves on towel to drain and dry. Time consuming. Air dry 2 to 3 hours or pat dry with another towel if time is a limiting factor. (Usually it has to set there while you chop the cheese and onions anyway.)
Saute garlic, onion and pepper in olive oil. Add garbanzo beans with water, bouillon, potatoes, tomatoes or spaghetti sauce, parsley and saffron. Simmer covered until potatoes are soft. Add spinach, mix and cover, simmer at least a few minutes.
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk.
Cook sugar, water and Karo until hard crack stage. Add cinnamon oil and red food coloring. Pour on buttered cookie sheet; after it sets up, break into bite size pieces.
Dissolve the package of yeast in warm water. Add cooking oil, sugar, buttermilk and flour. Mix thoroughly. Pour into bread tray and work into stiff dough. Make out biscuits, but do not pat down flat. Let set 1 hour and bake until golden brown at 400° for approximately 15 minutes.
Preheat oven to 375°. Mix shortening, brown sugar, egg and molasses. Blend in soda, cinnamon, ground cloves and salt, then add flour. Chill 1 hour. Shape dough by rounded teaspoon into balls; roll in sugar. Place balls 3 inches apart on lightly greased cookie sheet. Bake for 10 to 12 minutes. Remove immediately.
Mix dry pudding from box with the pineapple and juice. Add marshmallows and Cool Whip. Mix and chill.
Layer the first 7 ingredients in order in a quart mason jar. Then attach a note to add: 3 eggs, 2/3 cup oil and 1 tsp. vanilla. Mix and pour into a greased 9 x 9 inch pan. Bake at 350° for 27 to 32 minutes.
Beat milk, sugar and flavoring until smooth. Knead and shape into logs (4), each about 5 inches long. Place on waxed paper. Melt caramels, butter and water in top of double boiler. Pour onto logs, a little at a time. Roll in nuts.
Spray Jell-O ring mold with nonstick spray. Mix all of the ingredients, except the strawberries. Press mixture into mold. Refrigerate for 6 hours or preferably overnight. Empty onto plate. Put preserves in center.
Place the sliced garlic, chopped parsley and onion in a microwave-safe dish. Add oil. Microwave on High power for 1 minute. Slightly break up the tomatoes. Add to onion-garlic mixture. Microwave on High power for about 8 minutes, stirring at least once. Add bay leaf, salt and pepper. Let stand for 5 to 6 minutes, stirring once. Add fresh basil leaves. Serve sauce hot or cold over pasta or rice. Also good served with meat loaf, meatballs or pork chops. Serves 4.
In a 5-quart pot, saute onion and garlic in olive oil until the onions are translucent. Add the herbs and spices and saute on low for 2 to 3 minutes. Add the crushed tomatoes with juice, eggplant, garbanzo beans, water and fructose. Heat the mixture on high until it comes to a boil. Then reduce heat to low. Cover and simmer for 25 minutes. Add the spinach and Romano cheese and simmer for 15 more minutes.
Mix all items together. Bring to a full boil, stirring constantly. Let cool for 15 or 20 minutes. Mix strawberries in and pour into baked pie shell. Put in refrigerator for 1 hour before serving. Serve with Cool Whip.
Peel and quarter apples or slice as desired. Put 1 teaspoon sugar and cinnamon to taste on each quarter or slice. Wrap biscuit around each. (Put 1 teaspoon oleo along with sugar and cinnamon.) Boil 1 cup water and 1 cup sugar. Pour over apples-biscuits. Bake in 350° oven until golden brown. Great with vanilla ice cream or plain.
Melt butter over low heat. Remove from heat and stir in brown sugar. Stir until blended. Cool. Add eggs stirring until blended. Sift together flour, baking powder and salt and stir into mixture. Add vanilla and nuts stirring until blended. Spread in well greased 9 x 13 inch pan. Bake in 350° oven for 25 minutes or until slight imprint remains when touched with finger. Don't overbake. Cut into bars or squares while still warm.
Mix thoroughly. Keep in refrigerator. Drink 1/2 cup or 2 ounces daily. Good for everything.
Cook sugar, butter and syrup until syrupy. Pour into a 9 x 13-inch baking dish. Spread apple slices, raisins and nuts over this. Slice bread and place on top. Whisk together remaining ingredients and pour over bread. Cover and refrigerate overnight.
Let stand at room temperature overnight; mix thoroughly. Shape into balls and roll in finely chopped dried beef.
Melt fat in 4-quart pot, using medium heat. Add ground beef and stir frequently to break up lumps of meat. Add seasonings and blend. Add vegetables and water. Cover and simmer slowly for 1 hour. Serves 6 to 8.
Dice onion and garlic; saute with ground beef. Add uncooked macaroni. Add remaining ingredients. Stir in cheese sauce packet. Cover tightly.
Mix jello and water until dissolved. Fold in remaining ingredients all at once. Place 1/2 of mixture into long Pyrex dish. Let set about 1 hour. Spread on sour cream. Pour on remaining mixture and let set.
Heat oven to 375°. Grease a shallow 1 1/2-quart baking dish. Stuff chilies with Jack cheese (don't worry if chilies tear or come apart). Arrange side by side in prepared dish. Beat eggs in medium size bowl with electric mixer until pale and fluffy. Fold pancake batter into eggs and pour over chilies. Sprinkle Cheddar over top. Bake 30 minutes or until puffed, firm and lightly browned around edges. Serve immediately. Spoon salsa on top. Makes 6 servings. Per serving: 541 calories and 33 g. fat.
Melt butter and pour over nuts. In a large bowl, mix coconut, sugar, milk and vanilla. Add butter and nuts and mix well. Shape into balls and chill for about 3 hours.
Stir all together. Chill in fridge. You can roll into balls and coat with confectioners sugar to make Eskimo balls, or eat it with a spoon as fast as you can!
Spray a 9 x 13-inch pan with Pam. Press rolls in bottom of pan. Brown sausage and drain. Sprinkle over rolls. Add grated cheese. Mix milk, eggs and oregano. Pour over cheese. Bake in a preheated 350° oven for 25 to 30 minutes or until brown. Serve warm or cold.
Peel, core and spear cucumbers. Soak in water and lime for 24 hours.
Cream butter and sugar; add eggs, one at a time, beating after each addition. Melt Hershey bars over hot water and add Hershey syrup; add to sugar-egg mixture. Add baking soda to buttermilk and fold into sugar-egg mixture alternately with flour and salt. Add vanilla and pecans. Bake in greased tube pan 325 degrees for 1 hour and 25 minutes. Ice with your favorite icing.
Bake cake according to directions on package. Poke holes into warm cake with handle of small wooden spoon. Pour sweetened condensed milk over cake, pour caramel sauce over cake. Cool. Spread cool whip over the top of cake and sprinkle with chopped snickers. Refrigerate until served.
Put everything into a blender; mix together until smooth. Pour into unbaked pie shell. May sprinkle cinnamon, nutmeg and ginger on top or add to mixture before pouring into shell. Bake at 425° for 10 minutes, then at 350° for 30 minutes.
Saute onion and pepper in oil. Add flour and stir until smooth (1 minute). Add remaining ingredients; bring to boil and remove from heat. Makes 2 cups.
Melt butter in casserole dish; microwave on High for 40 seconds. Add eggs; cover. Microwave for 1 1/2 minutes. Stir; re-cover and microwave for an additional minute. Add remaining ingredients; stir gently to blend and microwave for 3 to 5 minutes on High.
Boil potatoes with skins on until firm-tender, not completely cooked. Cool 6 hours or overnight. Peel potatoes; coarsely grate. Mix in remaining ingredients. Place in baking dish and bake at 350° for one hour (covered for 1/2 hour and uncovered for last 1/2 hour).
Mix first 3 ingredients and place in a greased loaf pan. Bake at 350° for 15 minutes. Then pour 1/4 cup melted butter on top and bake another 25 minutes.
Mix together first 4 ingredients. Roll into balls. Melt chips and wax together. Dip balls into chocolate. Pour on wax paper to dry.
In an 8 X 10 pan layer sliced peaches in bottom and cover with juice. Sprinkle cinnamon over peaches and a little sugar if tart. Cover with a dry yellow cake mix. Slice 1 cube butter over top. Bake at 350° for 45 minutes.
Prepare whipped topping according to package directions. Blend in cream cheese and powdered sugar. Break cake into bite size pieces and place 1/2 in a 13 x 9-inch pan. Cover with 1/3 of cheese mixture. Repeat with remaining cake and cover with the remaining cheese mixture. Spoon pie filling on top; chill to set.
*Use 1 package for small casserole. Use 2 packages for a 9 x 13-inch casserole.
Beat egg yolks and flour. Add sugar, milk and butter. Boil until thick. Add coconut and vanilla. Pour into cooked pie crusts. Makes 2 pies.
Mix all together by hand. Pour in greased 9x13 in. baking dish and bake at 375 degrees for 30 minutes. Cool and cut into bars.
Mix and beat first 4 ingredients, then mix dry ingredients. Add the soda water to the wet mixture. Gradually add the dry mixture. Bake in moderate oven (350°) for 40 or 45 minutes or until done.
Preheat oven to 375°. Grease and flour 10-inch fluted tube or tube pan. Combine pears, granulated sugar and nuts; mix lightly. Let stand 1 hour, stirring frequently. Combine flour, baking soda, salt and spices. Set aside. Beat eggs in large bowl. Blend in oil and vanilla. Add flour mixture; mix well. Stir in pear mixture. Pour into prepared pan, spreading evenly to edges. Bake for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges and remove to rack to cool completely. Dust lightly with powdered sugar just before serving, if desired.
Since I don't measure you just sort of have to figure your meat, cabbage, rice ratio on your own.
Combine margarine, sugar and corn syrup. Cover and cook over low heat, stirring constantly, until sugar is dissolved. Cool. Add eggs, vanilla and salt. Blend well. Pour filling into unbaked pastry shell and top with pecans. Bake at 325° for 50 to 55 minutes.
Mix together all ingredients, except pecans, and pour into a pie shell. Top with pecans. Bake at 350° for 40 minutes.
Heat oven to 350°. Cream butter, sugar, eggs, vanilla and liqueur. Combine flour, cocoa, baking soda and salt. Blend flour mixture into creamed mixture. Add chips. Drop by spoonfuls, 2 inches apart, onto baking sheets. Bake for 8 minutes. Leave on cookie sheet to cool 2 minutes after removing. Makes 4 dozen cookies.
Mix above ingredients. Season with savor salt and lemon pepper. Mix to taste with buttermilk Ranch dressing or Italian dressing or a 1/2 and 1/2 combination. Chill. Serves 12 to 15.
Grease a 12 x 18-inch cookie sheet. Mix all ingredients, except peanut butter and chocolate, together. Pour into cookie sheet and bake at 350° for 15 to 17 minutes. Let cool 1 minute. Melt peanut butter (microwave or double boiler). Spread over cake. Refrigerate until hard. Melt chocolate. Spread on top of peanut butter. Refrigerate again.
Layer potatoes and onions in a 3-quart glass casserole dish. Sprinkle flour, salt and pepper over potatoes. Toss to coat evenly. Dot with butter and pour milk over top. Cover and microwave 20 to 24 minutes or until potatoes are tender. Stir once during cooking. Let stand 5 minutes before serving. Makes 4 to 6 servings.
In a mixer bowl, combine cake mix, pudding mix, oil and water. Add eggs, one at a time, beating well after each. Stir in sour cream, grated chocolate, chocolate chips, pecans and coconut. Turn batter into a well-greased Bundt or tube pan. Bake at 350° for 55 to 60 minutes.
Mix in a large bowl the chocolate bars, chocolate chips, Marshmallow Creme and nuts.
Simmer celery, onions and broccoli in enough chicken broth to cover the vegetables and simmer until soft. Add the salt, pepper, nutmeg and milk. Heat until almost boiling, but do not boil. Thicken with a cornstarch mixture (starch and water). Add the cheeses. Stir and remove from heat. Cover and let stand for 10 minutes. Stir again to blend in cheese.
Mix well sour cream and Spatini spaghetti sauce mix. This is very good with raw vegetables.
Mix together cream cheese and confectioners sugar and spread in bottom of graham cracker crust. Spread pineapple on top of cream cheese. Place sliced bananas on top of pineapple. Frost with Cool Whip, nuts and cherries on top.
Brown beef. Then mix the ingredients and bake 45 minutes in 350° oven.
Cook until all ingredients are tender. Add salt and pepper to taste. Add cans of cream of mushroom soup. Add 1 can of broth where chicken was cooked. Take cooked chicken and bone it into bite size pieces. Set aside.
In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally, to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes or until vegetables are tender. Serves 6 to 8.
Heat oven to 250°. Put the broth/water mixture into a saucepan and heat until very hot. In a 2-quart baking dish, heat the margarine and oil over medium heat. Add the garlic and shallots; saute 1 minute. Add the mushrooms and saute 5 minutes. Stir in bulgur, thyme, pepper and hot broth. Bring to a boil. Cover and put into the preheated oven. Cook 25 minutes. Stir in the parsley and nuts if using (optional 1 teaspoon toasted pine nuts or almonds finely chopped).
Mix all together. Store in jar with lid. Use 2 to 3 teaspoons per cup of hot water or can be put in a large electric coffeepot for self serve. Add water to taste.
Mix 2 tablespoons flour and sugar with cherries in greased 8 x 8 x 2-inch pan. Sift together 1 cup flour, baking powder and salt. Cut in shortening and add milk to make a soft dough. Roll dough out on lightly floured board to fit utensil and score in 6 squares. Place over cherries. Bake at 375° for 30 minutes or until brown.
Dice apples to cover bottom of dish (5 to 6). Trim crust off light bread and trim bread into 3 slices to cover apples. Mix ingredients and pour over bread. Bake at 350° for 30 minutes.
Mix all ingredients and shape into bite size balls. Place on greased baking sheets and heat at 325° for 15 minutes or until brown. May be prepared ahead. May be frozen before cooking. Serves 20.
Combine cabbage, onions and sesame seeds. Mix together in another bowl, oil, vinegar sugar and flavor packet. Toss together. When ready to serve, add almonds and uncooked Ramen noodles. Chunks of cooked chicken could be added.
Cook broccoli and place in bottom of 9 x 13-inch casserole; boil chicken breasts and break into bite size pieces; put on top of broccoli.