HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and mix all ingredients together. Press onto buttered tray approximately 1-inch thick. Cover with melted chocolate bark. Cut this into squares as soon as you pour the melted chocolate over peanut butter and sugar mixture.
Can use peaches instead of strawberries. Add raw honey or Sweet 'N Low over berries.
Combine flour and spices. In a different bowl, beat eggs well. Add sugar and oil alternately with flour mixture and water to the beaten eggs. Pour batter into a large tube pan. Bake at 325° for 1 hour.
Cream oleo and sugar; add flour, eggs, vanilla and buttermilk. Pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes or until set.
Mix butter and brown sugar in top of double boiler and melt. Cool the mixture and add eggs one at a time, beating well after each. Add flour and baking powder. Mix well. Stir in pecans, salt and vanilla. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake in 350° oven for 25 to 30 minutes. Let cool; dust with powdered sugar and cut into squares.
Melt chocolate with oleo over hot water (or microwave them), cool. Beat eggs until foamy. Gradually add sugar, beating well after each addition. Blend in chocolate mixture. Stir in flour. Add vanilla and nuts. Spread in greased 9-inch square pan. Bake at 325° for 40 minutes, cool then cut.
Use 1 teaspoon salt and pepper per jar. Cut meat into small chunks about an inch square (do not rinse in water). Pack into quart jars to the neck of the jar. Add salt and pepper to each quart. (Do not add water.) Put the lids on. Put jars into canner and fill canner with cold water to the neck of the jars. Bring to a boil and boil for 4 hours. Add boiling water as needed in canner to keep at neck.
Melt chocolate. Beat yolks until very light and fluffy and add sugar. Add butter, vanilla and milk. Cook over low flame to full boil, then boil for 1 minute and remove from heat. Add melted chocolate and beat until it holds its shape. Spread filling on layers and sides of 6 layer cake.
Choose the size dish, can use any size. Dip cookies in milk; shake off excess and place in dish to form a layer in bottom. Spread a layer of Cool Whip over top of cookies. Alternate layers of cookies and Cool Whip, ending with Cool Whip on top. Sprinkle nuts on top, if desired. Refrigerate for approximately 2 hours and serve.
Cream together butter, sugar, lemon peel and cinnamon. Beat in eggs until light and fluffy. Beat in milk and lemon juice. Stir together dry ingredients; add to creamed mixture, stirring until moistened. Fold in apple, raisins and nuts. Spoon batter into 3 greased miniature loaf pans, about 3 x 6-inches. Bake at 350° for 40 to 45 minutes or until toothpick inserted in center comes out clean. Makes 3 loaves or batter may be baked in 5 x 9-inch loaf pan; then increase baking time to about 1 hour.
Melt chocolate squares and butter. Add sugar, salt and milk. Stir after adding each ingredient. Cook slowly about 12 minutes, stirring constantly, until begins to thicken. Refrigerate to store.
Cream together thoroughly butter and powdered sugar. Stir in water and vanilla. Add flour and dash of salt. Mix well. Stir in dates and nuts. Roll in 1-inch balls. Place 2 1/2-inches apart on ungreased cookie sheet. Bake at 300° for 20 minutes or until cookies are set, but not brown. While warm, roll in powdered sugar.
Cut chicken in bite-size pieces. Place chicken in crescent rolls. Roll up and place in greased casserole dish, seam side down. In saucepan, mix soups, milk and 1/2 cup cheese until heated. Pour over crescent rolls and top with remaining cheese. Bake at 350° for 25 minutes.
Drain beans. Mix all ingredients well together. Bake 1 hour at 325°.
Spread 1 cup whipped topping on bottom of crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer at low speed for 1 minute. Fold in 1 1/2 cups whipped topping. Spread over whipped topping. Spread remaining whipped topping over top. Garnish with fresh slices of strawberries if desired. Chill pie at least 3 hours. Makes 8 slices per pie.
Drain canned corn, reserving liquid. Add enough milk to liquid to make 1 cup. Mix dry ingredients and add egg, milk and corn; moisten. Drop from tablespoon into deep fat. Fry for 3 to 4 minutes. Drain on paper towel. Makes 2 dozen.
In small bowl combine soy sauce, water and cornstarch. Stir to dissolve cornstarch; set aside. Heat oils in large skillet over medium heat. Add both types of cabbage, carrots, bamboo shoots and green onions. Cook, stirring constantly, until vegetables are tender, approximately 3 minutes. Stir soy sauce mixture and drizzle over cabbage. Cook and stir 1 minute. Remove skillet from heat.
Mix coconut with sugar and refrigerate overnight. Next day, make cake mix as directed. After cooled, split layers with a thick thread to make 4 layers. Mix coconut, sour cream and Cool Whip. Spread between layers and on top. Refrigerate.
Crumble sausage in large skillet. Add onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Combine soup and water. Add meat mixture, noodles, salt and pepper and mix well. Spoon mixture into greased 2-quart baking dish. Sprinkle with onion rings. Bake at 350° for 30 minutes or until bubbly. Yields 4 to 6 servings.
Beat egg yolks until light and fluffy. Add sugar and shortening. Mix well. Add milk alternately with flour to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Makes 6 servings. (Makes great pancakes too!)
Combine ground chuck and onion in a large skillet. Cook until meat is brown and onion is tender. Pour mixture into a colander and pat dry with a paper towel. Wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet and add remaining ingredients except buns. Simmer 15 to 20 minutes stirring frequently. To serve, spoon 1/2 cup mixture over bun half.
Brown and drain sausage meat. Saute pepper, onion and celery in margarine. Mix all ingredients together and turn into a large casserole dish. Bake at 350° for 1 hour.
Wash and grate unpeeled cucumbers using grater with 1/2 inch holes. add vinegar and salt, stir; cover and allow to stand overnight in refrigerator. Next day press out as much liquid as possible. Blend garlic salt, cream cheese and mayonnaise, combine with cucumbers.
Heat oven to 375°. In frypan, brown beef and onions. Drain. Stir in spaghetti sauce mix and tomato sauce, heating until hot and bubbly.
Melt butter; add onion, celery and bell pepper and cook for a few minutes. Blend in soup and remove from heat. Add crawfish and rice, green onions and parsley. Blend; season to taste and place in buttered casserole dish. Top with bread crumbs and bake at 375° for 30 minutes. Serves 6 to 8.
In a medium saucepan over medium heat, heat 1 cup water to boiling. Add blueberries; return to boiling.
Mix first 5 ingredients together. Mixture will be similar to thin cake batter. Melt margarine in 2-quart casserole dish. Pour in cake mixture. Add fruit and juice. Crust will rise above fruit and cover completely. Bake in a 350° oven for about 30 to 40 minutes.
Mix package stuffing with melted butter. Add water; toss lightly to blend. Place half of mixture in buttered 12 x 8 x 2-inch baking dish. Mix diced chicken, onion, onion tops, salt and mayonnaise. Spread over bread mixture. Place other half bread mixture on top of this. Beat eggs slightly and add milk. Pour evenly over bread mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking; spread with cream of mushroom soup. Bake uncovered at 350° for 40 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes. Serves 8 to 10.
Grease 2 (8 x 8-inch) baking pans. Spread 1/2 broccoli in each pan. Spread 1/2 turkey over each pan of broccoli. In separate bowl, combine soup and milk; spread this mixture over turkey. Top with cheese.
Saute onion, vinegar, oil and allspice together. Add tomatoes and simmer 15 minutes and add diced potatoes. Add 2 tablespoons ketchup. Add water to cover potatoes and cook until done. When potatoes are done, add a can of green beans, drained. Add sliced hot dogs. Cook until done.
Saute all ingredients in the oil, except eggs, until onion and pepper are tender. You may then add the eggs and scramble, or you can make an omelet.
Cut bacon into 1 inch pieces and fry, not too brown. Remove bacon from grease and add to bowl of first 4 ingredients. Pour some of the grease off (use your judgement).
Slice apples thin. Place in pastry shell. Mix flour, sugar and cloves together. Add sour cream; mix thoroughly. Pour over apples. Spread sugar and cinnamon over top. Bake in a 450° oven for 10 minutes. Reduce heat; continue to bake about 40 minutes.
Drain cherries. Sprinkle with flour until coated. Sift together dry ingredients. Melt butter; mix liquid ingredients and whip. Combine both mixtures and beat until smooth and airy. Fold in cherries. Bake at 375° for 30 to 40 minutes.
Combine all ingredients, except hot sauce and Worcestershire, in blender. Blend until smooth. Add Worcestershire and hot sauce to taste. Chill. This is a good dip, but is also a great sandwich.
Heat beans in saucepan. Heat tortillas in a large skillet for about 1 to 2 minutes on each side over medium heat. Spoon beans on tortillas and top with cheese, tomato, lettuce, avocado, sour cream, olives and green onions, if desired.
Combine butter, dates, coconut and sugar. Cook on medium heat until melted. Let cool; stir in nuts and Rice Krispies. Let cool enough where you can hold in your hands. Form into balls and roll in powdered sugar.
Cream together	shortening or	butter, brown sugar and beaten egg. Mix cinnamon, nutmeg, cloves and salt with flour by hand; add to creamed mixture.	Add applesauce with soda dissolved in it. Also mix well by hand. Add raisins and nuts. Bake in 3 or 4 (9-inch) cake pans, greased well and lightly floured. Bake in 350° oven for 35 to 40 minutes or until cake starts to pull from sides of pan.
Brown floured beef. Add water and seasonings (lemon juice, Worcestershire sauce, garlic clove, bay leaves, salt, pepper, paprika, sugar, bouillon cube, cloves and tomato sauce). Simmer until tender, about 2 hours. Add carrots, onions and potatoes. Cook until almost done. Remove meat and vegetables. Thicken gravy. Add wine (sherry, Chablis) or any wine. Add meat and vegetables. Let stand overnight. Next day, heat and add 1 package frozen peas. Cook until peas are done.
Squeeze juice from a lemon. Recipe uses 4 tablespoons lemon juice. Grate lemon rind outer skin to get 1 1/2 tablespoons grated zest. In heavy saucepan, put 1 1/2 cups sugar, cornstarch and hot water. Cook, stirring constantly until mixture boils and thickens. Remove from heat. Beat 1/2 cup mixture into 3 beaten egg yolks. Add to hot mixture. Blend in butter, lemon juice and grated rind zest. Bring to boil. Pour into baked 9-inch pie shell. Top with meringue of 3 beaten egg whites with 1/4 cup sugar. Beat egg whites and sugar until not grainy when tested by rubbing between fingers. Brown in hot oven. Watch carefully so it won't burn.
Fry bacon in skillet lightly; do not brown. Stir in onion, tomato, bell pepper, jalapeno peppers and garlic; add pepper, chili powder and garlic salt. Stir-fry until tender. Add a dash or two of Worcestershire sauce to taste. Turn off heat and cover lightly with cilantro. Stir into Pinto Beans Caliente during the last hour of cooking.
Mash chickpeas (partially); chop eggs, onion and celery. Mix all together and chill. Serve as salad or rolled in lasagna noodles, sliced in half and edges dipped in paprika.
Mix margarine and cheese. Add flour and corn flakes. Roll into small balls. Place on cookie sheet. Flatten with fork (dip fork into water often so dough will not stick to it). Bake at 350° for 10 to 12 minutes.
Beat the eggs for 1 minute. Add the oil and sugar; beat well. Add dry ingredients which have been sifted. Fold in the apples, which have been chopped. Bake in oven at 350° for 45 minutes. Use a 9 x 13-inch greased pan.
Cook noodles in boiling salted water about 5 minutes; drain. Meanwhile, in large saucepan, combine cream, butter, ham and peas. Heat to melt butter. Stir in noodles. Cook about 5 minutes until noodles are tender. Stir in cheese and egg yolks. Cook and stir until thickened slightly.
Dice broccoli, cabbage and onion. Mix together. Mix dressing to package directions. Add dill, salt and pepper. Pour dressing over vegetable mixture. This is best if it's allowed to set overnight. Before serving, quarter tomatoes, then cut quarters in half and toss into salad. This is very simple, but always a hit...my brother Marc's favorite.
Melt butter in saucepan; stir in brown sugar. Cool slightly. Beat in eggs and vanilla; add flour, baking powder and salt. Add pecans or coconut. Bake at 350° until it falls. Cool before cutting.
Clean and wash dove breasts. Put in a pot with water, butter and Worcestershire sauce. Bring to a boil. Cook 5 to 6 minutes. Salt and pepper to taste. Drain doves. Serve on a platter with saltines.
Melt cheese in top of double boiler. Fry sausage; stir to break up and drain on paper towel. Add to melted cheese and mix in oregano. Spread on party rye bread and add sliced olives on top. Freeze on trays and then stack in cans or bags to store. When ready to use, bake at 350° for 15 minutes. Serve hot or warm.
Leave corn and spinach in refrigerator overnight to thaw. Boil carrots in brown sugar water. Layer spinach and corn in a glass cake pan. Poke carrots down on top of corn. Pour carrot juice on top of everything. Bake at 350° for 1 hour.
Melt butter and stir in graham crackers. Pat mixture in bottom of ungreased 13 x 9 x 2-inch pan. Layer in order chocolate pieces, butterscotch pieces, coconut and walnuts. Pour sweetened condensed milk evenly all over mixture. Bake at 350° about 30 minutes. Cool on wire rack. Makes 36 bars.
Combine soup and milk in 1 1/2-quart casserole. Stir in broccoli and 1/2 can of onions. Bake at 350° for 20 to 25 minutes. Top with remaining onions; bake 5 minutes more.
Sift flour, baking powder, soda and salt together; set aside. Cream shortening, sugar and brown sugar together in a large mixing bowl. Beat eggs into creamed mixture. Add dry ingredients. Add oats, chocolate chips and vanilla. Drop cookies onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cookies will be soft when they come out of oven.
In a small sauce pan over med-high heat, add shortening and salt to boiling water and heat to boiling. Reduce heat. Add flour all at once and stir vigorously until mixture forms a ball around the spoon, leaving the pan clean. Remove from heat. Add 1 egg at a time, beating very thoroughly after each addition. Continue heating until mixture is thick and shiny and breaks from the spoon. Shape on ungreased cookie sheet, using 1 teaspoon or 1 tablespoon of pastry per puff. Bake in very hot oven - 450° for 20 minutes. Reduce heat to 350° and bake 20 minutes longer. Cool. Make slit on one side of each puff and fill with cream filling.
Melt together oleo and peanut butter in saucepan. Add sugar and vanilla and stir. Press into cookie sheet. Cut when cool.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Refrigerate 2 hours or overnight. Makes 3 cups. Can be eaten with crackers or chunks of bread.
Preheat oven to 350°. Cream butter, sugar, egg and vanilla; mix in flour, salt and coconut. Stir well. Reserve 3/4 cup dough for topping; spread the rest in a 9 x 13-inch pan. Spread apricot preserves over mixture and sprinkle with nuts. Crumble reserved dough over topping. Bake at 350° for 30 minutes. Cool slightly and cut into bars.
Soak oats in buttermilk 1 hour. Add egg and beat well with wooden spoon. Add sugar and mix together well. Add sifted flour with remaining ingredients.
Beat together the oleo, molasses, sugar and eggs. Sift together the flour, soda, salt and cinnamon and stir in creamed mixture. Stir in the oats, raisins and pecans. Bake at 400° for 8 to 10 minutes.
Mix all ingredients together. Form into small balls. Heat in a skillet with 2 tablespoons oil. Add meatballs, a few at a time, and brown slowly, turning gently to brown evenly. Remove meatballs when brown.
Fry bacon in Dutch oven or other heavy soup pan. Drain diced bacon on paper towel and set aside. Cook onion, garlic and celery in bacon drippings. Cook potatoes in separate pan in enough water to cover until tender. Add flour to onion mixture and cook until lightly browned. Add undiluted chicken broth and stir until well blended. Add potatoes and water potatoes were cooked in. Add corn and cook 10 minutes. Stir in heavy cream and cook 10 minutes more. Season to taste.
Butter bread on one side. Cover the bottom of a 13 x 9-inch pan with buttered-side down (some slices will need to be cut in half or thirds). Layer Cheddar cheese and ham on top; place another layer of bread (buttered-side down) and then Mozzarella or Swiss. Mix together eggs, milk, mustard and salt. Pour over bread, ham and cheese. Cover and refrigerate overnight. Melt 1/2 stick margarine and mix with crushed corn flakes. Sprinkle over casserole. Bake at 375° for 45 minutes to 1 hour.
Boil the sugar and orange juice to 240°, then add the orange rind and pecans. Turn heat off and keep stirring until cloudy looking and all nuts are coated.
Melt butter in saucepan. Add garlic and Blue cheese until melted. Then add half and half and parsley. Stir over medium heat until thickens slightly. In a large pot boil the fettucini noodles as directed on package. Drain noodles, then pour Alfredo sauce over noodles and toss.
Mix first 4 ingredients and pour into casserole dish. Top with crushed Ritz crackers. Melt oleo and pour over the crackers. Bake at 350° for 30 minutes.
Fry hamburger and drain the fat. Boil the noodles, drain and add to the cooked hamburger. Add the tomato soup, pizza sauce, mushroom soup and one can of mushrooms (optional). Mix thoroughly. Line cake pan with one package of pepperoni and add the soup mixture. Top with Mozzarella cheese and the other package of pepperoni. Bake at 350° for about one hour.
Line a 13 x 9-inch pan with foil, leaving a 9-inch overhang. Trim fat from meat. Place in pan, sprinkle with liquid smoke and salt. Bring long sides of foil together. Fold up ends, crimp to seal. Chill 8 hours or more.
Mix sausage and spices. Take biscuit and flatten in your hand, stretching and pulling biscuit larger. Pinch sausage and spread generously on biscuit dough. Roll up biscuit and sausage. Pinch off small amounts and roll into balls. Bake on ungreased baking sheet in accordance with directions on biscuit can. Can be reheated in microwave easily.
Beat eggs in a bowl. Blend sugar and flour together. Add eggs and remaining ingredients. Turn into greased 9-inch pans. (This recipe makes 2 pies.) I just spray my pans with Pam. Bake at 350° for 40 minutes. This pie forms its own crust.
Rinse roast and place in roasting pan. In a separate bowl, mix cream of mushroom and onion soup mix with 1 can of water and pour over roast. Cover with foil and place in oven on 350° for 3 or 4 hours or until tender. I put mine in on 250° and cook all day. Check to make sure you have plenty of gravy. If it gets low, just add water. The last hour of cooking you can add potatoes, carrots and celery.
Crush wafers. Mix other ingredients with wafer crumbs. Pack into cake pans lined with wax paper. Chill overnight. Freezes well.
Melt candy bars with 1 stick margarine and set aside. Cream sugar and remaining margarine. Add eggs; mix well. Add flour and salt, alternately, with combined soda and buttermilk. Add melted candy and margarine and then add nuts and vanilla. Pour in tube pan (greased and floured). Bake 1 hour and 10 minutes at 325° or in three 8-inch pans for 35 minutes at 350°. Frost with the following icing.
Mix first 3 ingredients with fork and make into ball; refrigerate for 2 hours. Cover with cream cheese, garlic, Tabasco and salad dressing, mixed together. Serve on crackers.
In a blender, mix 1 1/2 cups frozen yogurt with 1/4 cup Amaretto. Transfer to 3 chilled wine glasses. Repeat with remaining yogurt and Amaretto. Sprinkle lightly with nutmeg and serve.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inch or 10-cup Bundt pan or angel food pan.
Preheat oven to 350°. Mix flour, soda and Sweet 'N Low together; set aside. Mix eggs, oil, apples and vanilla. Mix with dry ingredients and bake until done.
Combine sugar, margarine and milk in heavy saucepan; bring to a full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla and beat until well blended.
Boil spaghetti 9 minutes; drain. Add milk and beaten egg; mix well. Put in buttered 9 x 13-inch or 7 x 12-inch dish. Brown and drain ground beef. Place on top of spaghetti. Spread Pizza Quick on ground beef. Layer onion, pepper, mushrooms and pepperoni. Sprinkle shredded Mozzarella cheese on top. Bake at 350° for 20 minutes.
Beat eggs until light and fluffy. Add sugar and oil. Beat well. Combine dry ingredients. Add to mixture and beat well. Stir in zucchini, vanilla and nuts. Bake in 2 greased and floured loaf pans for 1 hour at 350°.
Brown sausage and drain. Combine milk, eggs, mustard and salt. Beat. Stir in cheese, bread and sausage. Pour into ungreased 13 x 9-inch pan. Bake 30 to 40 minutes at 350°. Test with knife.
Prepare yellow cake mix. Pour into greased and floured cookie sheet. Bake at 350° for 20 minutes. Cool cake. Mix package of vanilla instant pudding, cream cheese and milk until smooth. Spread over cooled cake. Spread can of pineapple over pudding mixture. Spread Cool Whip over pineapple. Refrigerate until ready to use.
Make crust with crackers and melted butter and let cool. Then pour cool pudding in crust. Spread pineapple. Spread banana slices. Spread Cool Whip on top. Put in refrigerator for at least 1 hour before serving.
In a large frying pan, saute onion, pepper and garlic powder in olive oil. Add other spices, blending well. Cut up sausage into thirds. Add tomato sauce to onion/pepper mixture. Cook until bubbly. Add sausage and heat thoroughly. Keep hot on low heat.
Cook lasagna. Brown hamburger and put meat in sauce and simmer. Drain lasagna; run cold water over while fixing. Coat bottom of pan with sauce. Layer lasagna, sauce, Mozzarella, grated cheese and end with Mozzarella. Cover with foil. Bake at 350° for 30 to 45 minutes.
Cream cheese and sugar; add lemon juice. Whip milk and mix with cream cheese mixture. Mix lemon Jell-O and plain gelatin in 1/2 cup hot water and let cool. Mix in with cream cheese mixture until thick. Pour into baked pastry crust or prepared graham cracker crust.
In large Dutch oven, combine ham, ham bone, green beans with liquid and onion. Add just enough water to cover. Bring to a boil; simmer 1 hour. Add navy beans; cook while you prepare potatoes. Add potatoes and simmer 30 minutes more.
Mix by directions on box. Place butter in 9-inch round glass dish. Roast for 1 minute. Stir in brown sugar. Arrange pineapple; add cherries in center. Add 1/2 prepared cake mix. Microwave on Simmer for 7 minutes. Microwave on High for 3 to 4 minutes.
In a medium mixing bowl, stir together yogurt, chutney and curry powder. Stir in chicken or turkey, celery, apple and green onions. Cover and refrigerate for at least 4 hours and up to 6 hours. Before serving, stir chicken mixture. Serve on 4 kale and/or lettuce-lined plates. Makes 4 servings.
Cream shortening and honey. Add 2 well beaten eggs. Sift flour twice; add soda and spices. Gradually add milk and dry ingredients, alternately, into cream mixture. Bake in a 350° oven in a large loaf pan.
Combine the tuna, celery, onion, salt and pepper and mayonnaise. Line each side of the bun with mayonnaise and a slice of Mozzarella. Put the sides together with the tuna mixture in the middle. Wrap each bun in tinfoil and put in a 350° oven until the cheese melts.
Brown chicken in oil. Sprinkle dry rice in long baking pan. Add soup, onion, parsley and 1 1/3 cups water or a little more. Pour over chicken and rice. Cover in foil. Bake 45 to 60 minutes at 375°.