HumbleIntelligence/food-ner-1-Million huggingface dataset:
In microwave-safe bowl, melt sugar and corn syrup (approximately 2 minutes on High). Add peanut butter; stir until smooth. Pour peanut butter mixture over rice cereal; mix well. Spread this in a 9 x 13-inch pan. In microwave-safe bowl, combine both types of baking chips and melt in microwave. Pour over cereal mixture. Chill until bars are set; cut into squares.
Beat eggs with salt. Add enough flour to be able to knead dough. Roll on floured board until very thin. Dry and cut to desired width. Cook in boiling broth with lid on pot for 20 minutes. Be sure to have enough broth to cover noodles while cooking. Serves 4.
Bake cake as directed, cool. Crush heath bars. Layer in bowl starting with cake, crumbled up, add a layer of pudding, then Cool Whip, then candy. I refrigerate my pudding to cool somewhat, before spreading in over cake, then refrigerate over night.
Mix wet ingredients then dry ingredients and combine and mix until creamy texture. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together and make into balls the size of a nickel. Roll in extra powdered sugar. Dry on a cookie sheet. Store in tin boxes or cans. Better with age. Makes about 60.
Pour Doritos into baking dish. Mix soup, etc., and pour over chips. Grate cheese over top and bake until bubbly (about 20 minutes at 325°).
Prepare noodles according to package directions. Peel and dice carrots; boil in water until tender. Brown onions, hamburger and celery in oil until done. Combine all other ingredients (carrots and noodles should be drained). Tomatoes should be cut up into small pieces. Do not drain. Simmer to blend flavors.
Combine cheese and flour. Sprinkle into pie shell. Top cheese with ham. Combine eggs, milk and onion soup mix and pour over ham and cheese. Bake at 400° for 45 minutes. Yield: 6 servings.
Combine cake mix, margarine and eggs. Spread in a 9 x 13-inch ungreased pan. Spoon pie filling evenly over the top. Sprinkle with nuts. Bake at 350° about 35 minutes. Cool 15 minutes. Prepare glaze of sugar, milk and vanilla. Drizzle over cake.
Mix jello like directions. Add drained pineapple, bananas and marshmallows into jello. Refrigerate until firm.
Cook chicken and set aside to cool. While cooking, mix flour and enough water to make stiff as a ball of pizza dough. Cover and let set until ready to roll as thin as you can, using enough flour so they will not be sticky. Cut in strips and drop into boiling broth. When chicken is cool, separate from skin and bones and set aside until dumplings are about cooked. Put chicken in and let it all get hot again and eat.
Bottom Layer: Bake rolls at 350° for 8 to 10 minutes in 9 x 13 cake pan or cookie sheet. Cool.
Brown garlic in olive oil; remove and drain. Add butter and sliced onions; brown. Add mushrooms and white wine; cook slow, covered. Bring water to boil; add pasta. Cook on high. Stir often until desired texture; drain. Add browned garlic and olives to mushroom and onions. Pour 1/2 mushroom/onion/oil over pasta. Toss and add fresh parsley.
Cream butter, shortening and sugar. Add one egg at a time. Sift flour with baking powder; add alternately with milk and flavorings. Place in greased pan in cold oven. Set oven at 325° and bake 1 hour and 30 minutes. Do not open door while baking.
Put chicken soup and Spam in a frypan, heating until mixture is warm. Boil macaroni in saucepan until done. Pour macaroni into Spam and chicken soup mixture. Mix together and heat for 20 minutes. Serves 4 to 6 people.
Mix all ingredients together and pour into pie shell. Bake for 20 minutes at 425°.
Sift dry ingredients. Mix in eggs, bananas and oil. Add sugar and mix. Put into a greased and floured oblong bread pan. Bake at 350° for approximately 40 to 45 minutes for 1/2 recipe.
In skillet, brown beef with onion, green pepper, 1/2 teaspoon salt and pepper. Remove meat from skillet. Reduce heat to low and melt butter. Spread potatoes and sprinkle with 1 teaspoon salt. Top with beef mixture. Beat eggs and milk; pour over all. Cook, covered, until potatoes are tender, 25 to 30 minutes. Top with cheese and melt.
Saute onion and celery in oleo. Add to rice. Mix soup and milk and add to rice mixture. Add mixture to the broccoli. Pour into baking dish. Cover with grated cheese and bake, covered, at 350° for 30 minutes. Serves 8 to 10.
Cut together flour and shortening. Add salt and sugar. Break egg in measuring cup; add enough water to make 1/2 cup of liquid. Mix egg with flour mixture. Roll out on floured covered board. Makes enough for 1 double crust and 1 single crust pie.
Cut all vegetables into small pieces. Mix all ingredients. Cover with water in larger pot. Boil 10 minutes. Cover and simmer until vegetables are soft.
Preheat oven to 350°. Mix all together. Pour into casserole dish. Bake for 45 minutes. Do not burn.
Brown your hamburger and drain the fat. Add green beans and tomato soup. Put mixture into casserole dish. Add potatoes with ice cream scoop on top of mixture. Place cheese on top of potatoes. Put in oven at 325° until the cheese melts, approximately 15 minutes.
In 1 3/4-quart casserole, combine sweet-sour sauce, 1/4 cup catsup, green pepper and peaches. Set mixture aside. In medium mixing bowl, combine egg, bread crumbs, 1 tablespoon catsup, soy sauce, ginger, garlic powder and pepper. Add turkey and mix well. Shape into 4 loaves. Arrange loaves in casserole. Cook 8 to 10 minutes on High power, covered, until done. Turn casserole 1/2 turn once.
Cut off the small piece of chicken wing and the two bone part so you have only the meaty part. Mix the ketchup, onion (cut up), brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350° for about 1 1/2 hours. If you have extra sauce, cook in saucepan until thick.
Cream sugar and butter together until real moist; gradually add flour small amounts at a time. Add in rest of ingredients. Pour into greased tube pan. Bake for 1 1/2 hours at 350°.
Mix sugar, flour, salt and cocoa together. Beat egg yolks and add to mixture. Mix well. Add melted butter and milk gradually. Add vanilla and cook over low heat until thick. Remove from heat and cool a little before pouring into baked pie shells (which are also cool). Top with meringue and brown in oven at 375° to 400°.
Dice potatoes slightly larger than normal size used. Mix together all ingredients, except eggs. Pour 1/2 the ingredients into bowl and layer 1/2 the boiled eggs. Add remainder of mixture and top with remainder of eggs. Cover and chill thoroughly, preferably overnight.
Cover raisins with cold water; simmer about 10 minutes. Drain and cool. Cream the margarine and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Sift dry ingredients; add to creamed mixture and mix well. Add raisins and nuts; fold in thoroughly. Batter will be stiff. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool in pan; cut into 24 squares.
Have sausage at room temperature. Mix all ingredients together. Form into small balls and place on cookie sheet (use Pam to keep from sticking). Bake at 400° for 10 to 15 minutes.
Whip egg white and water lightly with fork. In another bowl, sift together the sugar, salt and cinnamon. Stir the pecans in egg white mixture until thoroughly covered. Add sugar mixture and stir. Place on flat, greased pan and bake in a 225° oven for 1 hour. Stir every 15 minutes. Spread on wax paper until cool.
Night before: Cut entire loaf into 1-inch cubes. Set aside. In a bowl mix together eggs, honey and milk; set aside. Grease a 9 x 13-inch dish. Evenly layer half of the bread cubes in the dish. Cut the cream cheese bricks into 1-inch cubes and add all to the dish on top of the bread. Top with the rest of the bread cubes. Pour egg mixture evenly over the whole dish. Sprinkle with cinnamon. Cover and refrigerate overnight.
Mix flour and shortening. Pour milk in, stirring until all flour is moist. Knead gently and press out to 1/2-inch. Cut with biscuit cutter. Place on greased sheet. Brush with melted butter. Cook at 400° for 15 to 20 minutes.
Melt butter in a large frying pan. Add onion and stir often until onion is limp, then stir in remaining ingredients. Bring to a boil, reduce and simmer, uncovered, until reduced to about 2 1/4 cups, about 30 minutes.
Combine the butter, mustard, vinegar, salt and paprika in a small bowl. Rub the mixture all over the chicken and under the skin without detaching it completely. Refrigerate, covered, for 4 to 6 hours.
Dissolve sugar in cranberry juice. Add pineapple grapefruit and mix well. Add ginger ale last.
Mix all ingredients thoroughly. Form into a loaf pan and cover with sauce. Cover loosely with foil and bake in a 350° oven for 1 hour.
Line muffin tin with foil liners. Place one wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Fill liners 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool. Chill. Top with cherry pie filling. Other toppings such as nuts or chocolate may be used. Makes 10 to 12.
Mix ingredients well. Spray pan with Pam and bake at 400° for 20 to 30 minutes.
Peel and core apples. Granny Smith apples are good for this recipe. Put sugar and cinnamon in core. Wrap apples in pastry.
Cook white rice, substituting chicken broth for water. Cook wild rice. Combine cooked rices. Saute onion, apple and pear in butter or margarine, just until soft, about 5 minutes. Stir in apricots and almonds; saute briefly. Toss rices, fruit mixture, cilantro, salt and pepper. Place in lightly buttered baking dish. Cover with foil. Bake at 375° for 30 minutes. Serves 8.
Combine cake mix, chocolate instant pudding mix, water, oil and mix. Mix as directed. One cup chocolate chips may be stirred in after mixing, if desired. Pour batter into greased and floured Bundt pan. Bake at 350° for 45 minutes to 55 minutes. Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Mix sugar, vinegar, oil, celery seed, salt and pepper in large glass bowl. Add remaining ingredients except lettuce leaves; toss lightly. Cover; refrigerate at least 8 hours. Serve in lettuce lined bowl. Makes 6 servings.
Finely grind basil, Romano and Parmesan cheese, pine nuts and minced garlic in food processor. Slowly pour oil in. Season pesto with salt and pepper to taste. Good with any pasta.
Mix together Kool-Aid, water and sugar. Mix in pineapple juice. Freeze.
Allow cheese to soften at room temperature. Crumble Bleu cheese and grate sharp Cheddar cheese. You may use cheese bits in place of sharp cheese if desired. Mix together then add onion juice, pineapple juice and chopped pimento. Roll cheese mixture into balls and coat with parsley flakes. Chill and serve.
In large skillet, combine Hillshire Farm beef hot links, green pepper and onion. Cook until green pepper and onion are tender-crisp. Stir in next 5 ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally.
Mix flour and sugar. Beat eggs and add to milk. Add to remaining ingredients. Pour into unbaked pie shell and bake at 350 degrees for 30 minutes or until firm.
Sift together dry ingredients and add melted butter and molasses. Mix well, adding buttermilk and egg. Pour in loaf pan and bake at 350° for 45 to 50 minutes.
Mix well and press in ungreased 9 x 9-inch pan. Bake 15 minutes at 325°.
Make a sauce of the fat, flour, milk and seasonings. Add corn, egg (slightly beaten) and Worcestershire sauce. Pour into a baking dish, cover with buttered crumbs or cornflake crumbs and bake in a 350° oven for 15 to 30 minutes.
Season and cook chicken until tender; cool thoroughly. Remove bones and chop meat. Combine chicken, celery, sweet and dill relishes and chopped eggs in a large bowl. Combine remaining ingredients. Serve on lettuce, if desired. Yields 8 servings.
Boil chicken and cut into bite size pieces. Melt margarine and mix with stuffing. Layer 1/3 of stuffing in the bottom of a 9x12 glass casserole dish. Top with cream of mushroom and 1/2 of chicken. Top with another 1/3 of stuffing, then cream of chicken and other half of chicken. Top with remaining stuffing. Pour chicken broth over the layers and bake at 350 degrees for 45 minutes to 1 hour.
Mix sugar, flour and Crisco in bowl. Take out 1/2 cup of mixture to put on top. Add egg, molasses, hot water and soda. Pour in a pan, then sprinkle the 1/2 cup of mixture on top. Bake in 400° oven for 15 minutes, then at 350° for 20 minutes.
Put oysterette crackers in plastic bag. In pint jar, put oil, Ranch dressing, dill weed, lemon pepper and both salts and shake to thoroughly mix. Pour over oysterettes and shake several times. Marinate 1 1/2 hours. Delicious!
Mix in a large bowl, chicken, grapes, celery and green onion. In a blender mix mayonnaise, milk, chutney and curry powder. Blend well and add salt and pepper to taste. Pour over chicken mixture and stir. Best made the day before. Good served with cantaloupe and avocado.
Combine ingredients in given order. Pour into greased 11 x 16-inch pan. Bake 30 to 40 minutes at 350°. Cool. Spread with frosting.
Cream Crisco, margarine and sugar. Add eggs, one at a time. Blend well after each one.	Sift dry ingredients and add alternately with milk. Add flavoring. Pour batter into greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes. (I put flavoring in milk.)
Mix all ingredients in blender. Top off with milk. Blend. Pour into pie shells. Bake at 350 for 45 minutes or until completely set.
Saute broccoli and onion. Add remaining ingredients except mushrooms. Stir and cover until cheese melts. Add mushrooms. Can be made in saucepan with low heat.
Beat instant vanilla pudding with 2 cups milk. Add softened ice cream and brittle pieces. Combine crumbs, sugar and butter. Press into 14 x 16-inch pan. Bake at 350° for 10 minutes. Cool. Mix Dream Whip with filling and pour into crust. Freeze. Filling should be chilled while assembling crust.
Combine cornmeal, flour, salt and sugar. Add eggs and milk, stirring just until moistened. Stir in corn, cheese, onion and peppers. (Do not overmix batter.) Drop batter by the tablespoonful into hot oil. Fry until golden brown. Drain on paper towels. Makes about 3 1/2 dozen.
Mix all at once and bake at 350° for 25 to 30 minutes.
Mix; chill overnight. Roll to 1/4-inch thickness. Bake at 350°.
Cream together the first 3 ingredients. Add the next 4 ingredients. Form into balls; place on foil. Roll in cinnamon and sugar. Top with a pecan. Bake at 400° for 11 minutes. Do not grease pan.
Melt gelatin with Kool-Aid in boiling water. Add sugar and cold water, then freeze.
Peel and shred potatoes (raw). Place in cold water for 10 minutes; drain good. Saute onion in butter. Add milk and simmer. Combine eggs, salt and pepper to potatoes. Add 1 cup cheese; stir in milk. Pour into a 9 x 13-inch pan. Bake at 350° for 1 hour. Sprinkle 1/2 cheese on top. Bake at 375° for 30 minutes. Cut into squares and serve.
Melt chocolate over low heat. Take off heat. Add milk in small amounts. Dump onto wax paper on a cookie sheet. Wait and let cool some. Pat with hand into shape desired, making sure it's not too thick. Let cool completely and cut into small squares.
Put onions and garlic with meat; cook until done. When meat is nearly done, add about 2 tablespoons flour. Add tomato sauce, diluted (half and half). Add pepper seasonings, etc. Parboil macaroni until done. Put a layer of macaroni in pan; put meat on top of this. Slice cheese and put on top of meat. Then add more macaroni, layer of meat, then more cheese. Add sauce as needed. Bake in a 350° oven until bubbly.
Cut up cabbage in small uniform pieces. Boil cabbage until tender. Drain liquid from cabbage. Season with salt and pepper. Put cabbage in a greased casserole. Barely cover cabbage with sweet milk. Cover with crushed crackers. Dot with margarine.	Bake in a 350° oven until crackers are golden brown.
Mix beans, chopped onion, chopped pepper, molasses, catsup to taste and Tabasco to taste. Place in baking dish and top with bacon strips. Cover with foil and bake at 350° for 1 hour.
In 12-inch skillet, heat margarine until bubbly and hot. Add mushrooms and garlic and saute briefly until mushrooms cook. Stir in asparagus and set aside.
Beat banana, peanut butter, eggs, vanilla and butter until creamy. Add flour, baking powder and nutmeg. Beat well. Stir in peanuts. Drop by spoonfuls. Press with a fork. Bake at 375° for 5 to 8 minutes on greased cookie sheet.
Melt butter, blend in flour. Gradually add chicken broth to make a smooth sauce. Cook over low heat until thick. Stirring constantly. Add soup and cayenne pepper. Add chicken, rice, mushrooms, pimentos and onion. Pour into greased 2 quart casserole. Top with cheese. Bake at 350° for about 30 minutes.
Spread buns with mustard (or favorite spread). Line up in pan with sides. Fill each bun with frankfurter (slit). Spoon chili/beans over frankfurters. Sprinkle generously with corn chips. Cover with foil and bake until nice and hot at 400° (about 20 minutes). Very good!
Combine sugar and cornstarch. Add other ingredients, except potatoes and eggs. Cook until bubbly; remove from heat. Add 1/4 cup onion and 1/4 cup salad dressing. Pour over potatoes and eggs.
Mix butter and crumbs. Press firmly in a 9-inch square pan. Add layer each of coconut and chocolate. Pour milk over top and add nuts. Bake 1/2 hour at 350°. Cool in pan. Yields 16 squares.
Beat together the brown sugar, pumpkin, salad oil and vanilla. Sift dry ingredients and add to pumpkin mixture, stirring until smooth. Blend in raisins and nuts. Drop by spoonfuls on oiled cookie sheet. Bake at 350° for 12 to 15 minutes. Makes around 7 dozen cookies.
Preheat oven to 425°. Use nonstick spray only on bottom of 12 medium muffin pans or line with cups. Combine dry ingredients. Add milk, eggs and oil. Mix just until dry ingredients are moistened. Fill muffin cups to 1/2 to 3/4 full. Bake for 17 minutes or until golden brown. Makes 12 muffins.
Mix the first 3 ingredients and pour into pie shell. Chill in refrigerator overnight.
Combine water and yeast. Then melt shortening and cool. Measure flour and set aside. Add to yeast the shortening, egg (which is room temperature), sugar and salt. Beat this mixture with the mixer. Add flour, which has the dry milk added, to the yeast mixture. Add enough to make dough as thick as the mixer will mix. Then for about 5 minutes, beat with the mixer. Mix remaining flour, about 1 cup, in and knead. Let bread rise. Ready to make into 1 loaf of bread or a batch of cinnamon rolls.
Mix all of these ingredients and pour into baking dish. Then mix 2 cups corn flakes (crushed) with 1/2 cup butter. Put on top. Bake at 375° for 30 minutes or until done.
Beat egg slightly in large bowl. Blend in pumpkin, sugar, spices, salt and whipped topping. Spoon into pie shell. Freeze until firm, about 4 hours or overnight. Soften slightly before serving for nice texture. Store leftover pie in freezer.
Empty pineapple and juice in bowl. Pour pudding over mix. Add rest of ingredients. Mix well; refrigerate.
Mash together peanut butter and banana; add other ingredients. Spread on toast. Makes 4 servings.
Add Miracle Whip to chopped Velveeta cheese and onions to red potatoes. Bake at 350° about 1 hour. Add bacon about 10 minutes before dish is done.
Dissolve jello in hot water. Stir in berries and stir until slightly thick. Fold in whipped cream and marshmallows. Pour over cake pieces in pan. Chill until firm (overnight).
Grease and flour a 9 x 13-inch cake pan. Mix ingredients together. Press into pan. Bake at 350° for 20 to 25 minutes or until edges are lightly golden.
Separate crescent rolls into 4 rectangles. Roll to 1/8-inch thickness on a floured surface. Cut each rectangle into 4 strips. Place 1 apple wedge on each strip. Roll up tightly and place, seam side down, in a 10 x 6-inch baking dish.
Mix the graham cracker crumbs with 1 stick melted margarine. Press into a 9 x 13-inch pan. Mix the other stick of margarine with the powdered sugar, vanilla and eggs. Beat this mixture for 15 minutes at a high speed. Pour over the graham cracker crust.
Bring pineapple and sugar to boil and boil 5 minutes, cool. Add Philadelphia cream cheese and blend. Add salt and gelatin. Refrigerate until partly set. Add Dream Whip. Blend all together and refrigerate.
Thoroughly blend the cream with the maple syrup. The maple flavor should emerge as a subtle aftertaste. Divide the berries into 1 cup portions and pour 1/2 cup of the maple cream over each. Serve in your prettiest crystal stemware or dessert dishes. It is easy and will make a beautiful presentation and ending to your dinner party. Yields 6 servings.
Mix all ingredients together (except tomatoes). Chill several hours or overnight. Add tomatoes before serving.
Cover bottom of a greased steam table pan with bread cubes. Top (in order) with spinach, onions, pimientos, cheese and bread crumbs. Reserve.
Mix sugar, flour, cocoa and salt together. Add cream and oleo; cook over medium heat until thickened. Add vanilla.
Wash green beans, trim ends and remove strings. Bring water to a boil and add beans. Cover; reduce heat to medium and add new potatoes to beans. Cook 15 minutes or until tender. Drain. Saute garlic in butter in a small pan and toss beans and potatoes with mixture. Serve.
Combine sugar, Crisco, flour and the dissolved yeast. Mix thoroughly and cover. Set in warm place and let rise to full capacity. Punch down. Make out rolls and place on Pam sprayed pan. Brush with oil or butter. Allow to rise 1 hour or more. Bake at 450° until golden brown.
Mix eggs, sugar, salt and vanilla. Stir in hot milk. Pour into unbaked pie shell. (Dash top with nutmeg, if desired.) Bake in hot oven at 475° for 5 minutes, then reduce heat to 425° and bake for 10 minutes.
Cream margarine, oil and sugar. Add eggs, vanilla and milk. Beat with mixer. Mix all dry ingredients and add to cream mixture. Beat well. Stir in diced zucchini. Spoon batter into greased and floured 9 x 13-inch pan. Sprinkle top with chocolate chips. Needs no icing. Bake at 325° for 40 to 45 minutes.
Put the meat, water and onion in slow cooker. Set on high and cook 2 hours. Heat the vegetables just to boiling in water to cover. Drain off water and add to meat. Add the remaining ingredients. Cook 1 hour on high. Turn cooker to low and simmer for 3 hours.
Put chicken broth and cucumbers in blender. Set blender on high speed for two minutes. Then add sour cream. Blend two more minutes at high speed. Season with salt, pepper, Tabasco sauce and lemon juice. Test for flavor; chill throughly before serving. Accompany with 1/2 cup finely diced cucumber as garnish. Yields four cups.
Mix flour, milk, eggs, salt, steak and seasonings together and leave 1/2 hour. Season meat and put into well-greased shallow pan or baking dish. Pour melted oleo over and between cubes of meat. Some cubes should be covered. Bake at 400° for 30 minutes. Serve with vegetables while hot.
Grease and flour bundt or tube pan. Cream fats and sugar, add eggs one at a time (cold eggs reduce the rise of the cake), add flavors, then add 7-Up and flour alternately until blended. Bake at 350° one hour and 15 minutes.
Spread the beans on a shallow serving dish. Mix the sour cream with the taco seasoning mix and spread over the beans. Top with the cheese, tomatoes and olives. Serve with tortilla chips.
Dissolve sugar and yeast in warm milk. Add beaten eggs to mixture and also butter. Sift flour and salt and add oats. Add gradually to liquids. Spread batter in greased pans and brush with melted butter. Let rise in pan for 1 hour before baking. Bake at 375° until light brown in color.
Mix cake mix, sugar, oil and eggs, one at a time, mixing well after each one, and sour cream. Pour 1/2 batter into well-greased Bundt pan. Mix brown sugar, cinnamon and nuts. Sprinkle over batter in pan and pour the rest of batter over this. Make swirls in batter. Bake at 350° for 1 hour.
Stir once 1/2 way through. Bake at 350° for 1 hour.
Put mangoes, onions, ginger, almonds and peppers which have been chopped finely and the rest of the ingredients into a pot and mix well. Cook for about 2 to 2 1/2 hours or until mangoes are cooked soft. Put into jars.