HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil the milk, sugar and cocoa. Turn down heat and boil for 3 minutes, stirring once in a while. Remove from heat and add other ingredients. Drop by spoonfuls onto wax paper.
In a bowl, mix together cream cheese and powdered sugar until smooth. Add pineapple and chill until serving time. Serve in a bowl or shape into a ball. Will become firm once chilled. Serve with cookies, crackers, fruit or bagels, etc.
Melt sugar in hot water. Cool and mix syrup with orange and pineapple juice. Mash, then blend, the bananas and the juice from 2 lemons. Mix all ahead of time and freeze (you can use the juice cans to freeze in or two Ziploc gallon size). About 3 to 4 hours before serving, remove from freezer and mash out lumps. Pour ginger ale over frozen mixture to serve. Good for open house, weddings and showers. Can be colored with food coloring.
Cut cheese and butter up in saucepan; place over low heat until melted. Place sugar and cocoa in large bowl; stir together. Pour melted cheese and butter over sugar. Add vanilla and nuts. Mix well with wooden spoon. Pour into large pan; chill 1 hour and cut into squares. (I use large jelly roll pan.) Store in airtight container.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until well blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until blended. Make small balls. Place on ungreased cookie sheet. Flatten slightly with fork. Bake at 375° for 7 to 8 minutes. Cool slightly.
Mix sugar and cinnamon. Roll chilled cookie dough into balls about the size of walnuts. Roll cookie balls in sugar mixture. Place 2 inches apart on cookie sheet. Bake at 400° for 8 to 10 minutes or until lightly browned, but still soft.
Grind peppers (use food processor or blender). Add sugar and vinegar. Boil 15 minutes. Add Certo and boil additional 5 minutes. Add coloring and pour into sterilized jars. Serve on Ritz crackers. Spread with cream cheese and jelly. Great for parties.
Add ingredients in order. Bake in small greased loaf pans at 325° for 50 to 60 minutes.
Heat pineapple juice. Blend in electric blender with gelatin until dissolved. Add other ingredients and blend. Makes 4 servings. Chill or eat while still warm. Delicious!
Mix and bake according to package directions, but use orange juice instead of water. If you use 2/3 C. orange juice add about 1 C. more dry oats. Mix.
Marinate chicken in sherry for 2 to 3 hours. Pat dry. Combine crumbs, salt, pepper, cheese, parsley, garlic and 3/4 of almonds. Dip chicken in butter. Roll in bread crumb mixture. Arrange in a 9 x 13-inch pan and sprinkle with remaining almonds. Bake at 350° for 1 hour. Serves 6.
Mix cookies and hot water. Spoon into pie crust, spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract. Fold in whipped topping.
Mix in order given. Handle gently; do not knead. Let rise once until double. Make into rolls or loaf. Let rise. Bake at 400° for 15 minutes.
Brown hamburger, onion and celery together until done. Then add remaining ingredients. Put into casserole dish and bake for 45 minutes to 1 hour at 350°.
Mix jello and cottage cheese together. Add fruit cocktail, then Cool Whip. Refrigerate. Delicious and easy.
Soak yeast in warm water. Add milk, sugar, salt, shortening, eggs and flour. Roll out and spread with butter, brown sugar and cinnamon. Let rise until light and bake at 350°. Makes 2 dozen.
Heat oil, brown meat. Remove meat, saute onions in pan. Return meat to pan, stir in 1 1/2 c. water. Add rest of ingredients; bring to a boil. Place in a baking pan and bake at 300° for 2 hours, keeping tightly covered.
Preheat oven to 250°. In a large, shallow roasting pan, combine cereal and peanuts. In 2-quart saucepan, combine syrup, margarine, sugar and cinnamon. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 2 minutes. Pour over cereal mixture; toss to coat well. Bake 1 hour, stirring occasionally. Turn out onto waxed paper lined tray. Break apart cereal as it cools. Store in tightly covered container. Makes 5 cups.
Brown beef and onion with garlic powder and oregano. Drain any juices or fat from the beef mixture. Add soups, seasoning and water. Bring to a boil. Add the cabbage and cook until the cabbage is tender. Serve with Parmesan cheese sprinkled on top.
Butter 9 x 13-inch baking pan. Sprinkle nuts to cover bottom. Tear one loaf of thawed bread into small pieces and place over nuts.
Bring to a boil the soup, sugar, vinegar, oil and salt. Pour over the carrots, green pepper and onion. Let set at least 4 hours.
Brown meat and drain. Boil soup (undiluted) and add sour cream. In casserole dish (2 1/2-quart) layer beef, then mushrooms, onions and then soup mix.* Repeat layers. Cut biscuits in half and put on top. Bake at 375° for 30 minutes.
Mix salt and flour. Cut in Crisco until lumps about the size of peas. Beat egg in measuring cup. Pour enough ice water to make 1/2 cup. Add vinegar. Stir all ingredients and chill. Makes 4 (9-inch) pie crusts. Form unused portions in round balls and freeze. Seems to roll better after being frozen.
Grind or grate all ingredients. Add 1/2 cup salt. Let stand 4 hours or overnight. Drain well.
Bring apricots and 2 cups water to a boil. Cover and simmer 40 minutes. Drain and reserve 1/4 cup liquid. Cool slightly. Puree apricots and reserved liquid and 1/4 cup sugar; set aside.
Spray large microwavable bowl with Pam and put marshmallows in bowl. Spray spoon and 9 x 13-inch pan with Pam for later use. Microwave on High for 1 to 2 minutes until melted. Fold in Rice Krispies with sprayed spoon. Press mixture into 9 x 13-inch pan. (Spray hand with Pam to keep from sticking.) Cut and refrigerate.
Place lettuce in bowl. Top with layer of green onions, layer of celery and layer of water chestnuts. Sprinkle frozen peas over salad. Spread mayonnaise over top. Sprinkle with sugar. Add Parmesan cheese, seasoned salt and garlic powder. Cover and chill 24 hours in refrigerator. Garnish with crumbled bacon and tomato wedges before serving.
Thaw both frozen concentrates. Combine with beverage (Pepsi, Coke, etc.). Serve immediately with or without ice.
Mix all ingredients together. Cover and refrigerate. Heat oven to 350°. Grease a 2-quart casserole.	Pour mixture into dish and bake	until knife inserted in center comes out clean, about 1 hour. Makes 6 servings.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Mix all ingredients together, adding 1 egg at a time. Pour into prepared pan and bake for 30 to 35 minutes.
Mix ingredients together. Bake at 350° for 1 1/2 hours in a 5 x 9-inch loaf pan.
Cook and drain spinach. Add sour cream and onion soup mix. Spoon into buttered casserole and bake at 350° for 20 to 25 minutes.
Spread rice over bottom of large 13 1/2 x 8-inch pan. Combine soups with milk; heat and pour over rice. Lay pieces of chicken (raw) on top. Sprinkle dry onion soup mix over top of chicken. Seal tightly with lid or foil. Bake at 325° for 2 hours and 5 minutes.
Combine salad dressing and seasonings. Pour over spaghetti and vegetables. Mix well and chill.
Microwave Velveeta cheese cubes and salsa in 1 1/2-quart microwave bowl on High heat for 5 minutes or until smooth, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or broiled green, red and yellow pepper wedges. Makes 3 cups.
Layer separated graham crackers on bottom of jelly roll pan. Mix other ingredients and spread over crackers. Bake in a 350° oven for 10 minutes. Pull cookies apart while hot and then let cool.
Beat together the eggs, sugar, salt, butter and corn syrup. Pour into tart shells. Put pecan halves on top of tart shells. Bake at 350° to 375° for approximately 40 minutes or until pie is set and pastry is nicely browned.
Melt chocolate and butter in saucepan. Remove from heat. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to chocolate mixture. Add vanilla and nuts. Bake in a greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes. Moist and delicious.
In a large bowl stir together all ingredients until you get to * sign. In another bowl beat eggs, oil and vanilla. Pour over flour mixture. Stir until moistened. Pour into 2 loaf pans or one 9x13 oblong pan. Do not fill full. Bake at 350 degrees for 1 hour.
Preheat oven to 325°. Mix the ingredients. Roll into small balls. Cross each ball with a fork. Bake 13 to 16 minutes.
Mix sugar, cocoa, cornstarch, add yolks and 1/2 c. milk. Mix well; Add this to 3 c. milk mix well and cook in microwave, then add butter and vanilla; when thick pour in cooked pie shell. Chill and serve.
Place all ingredients in a mixing bowl and blend well. Knead the dough by hand for a moment and form it into a circle 3/4-inch thick on a nonstick baking sheet. Flute the edge and prick the entire circle with a fork. Bake at 325° for 1/2 hour.
Place the chicken breasts in a 13-inch casserole dish. Spread the cheese over the chicken. On top of the cheese, spread the cream of mushroom soup. On top of the soup, add the stuffing mix. Then pour melted margarine over the top of the stuffing mix. Bake at 350° for 45 minutes.
Melt margarine in saucepan. Remove from heat. Add brown sugar and mix well. Add hot water; cool slightly. Add slightly beaten egg and vanilla and stir. Add flour, baking powder, baking soda and salt mixture a little at a time. Mix well after each addition. Fold in chips and walnuts. Sprinkle chopped walnuts over top. Bake at 350° for 20 to 25 minutes in greased 9 x 9 x 2-inch pan.
For low calories, use sugar-free pudding, low-fat milk and Cool Whip.
Mix together cake mix, pudding mix, eggs, oil, water and sour cream. Fold in chocolate chips. Pour into a greased Bundt pan. Bake in a 325° oven for 1 hour. Check at 40 to 45 minutes. Cool; turn onto a plate. Sift confectioners sugar over it or put whipped cream on each slice when serving.
Cream shortening and 1/3 cup of sugar until fluffy. Beat in egg yolks. Stir in flour and mix well. Press mixture into bottom of ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes or until golden brown.
Mix ingredients well. Store in airtight container. Use approximately 3 heaping teaspoonfuls of powder per 1 cup of hot chocolate.
Cook bacon, onion and garlic until bacon is crisp and onion is tender but not brown. Remove bacon and drain. Add peas and rice to onion, garlic and bacon drippings. Cover and reduce heat to simmer; cook 5 minutes. Add broken bacon bits and serve immediately with cornbread and pickle relish on the side.
Combine ground beef, onion, 1/2 cup peppers, egg, oatmeal, tomato sauce, salt and pepper. Shape into balls and press into green peppers that have been cut in half lengthwise. Bake in a 350° oven in a deep dish casserole until brown on top, about 1 hour. Can be topped with grated cheese when almost done. I don't usually cover the casserole, but you can until the last 1/2 hour for more juicy peppers. For more variety, you can add 1/2 cup of cooked rice to the meat mixture.
Heat oven to 325°. Cook spaghetti as directed on package. Drain. Mix spaghetti, ham, sour cream, soup, mushrooms, onion, mustard and Worcestershire sauce. Pour into ungreased baking dish, 11 x 3/4 x 7-inches. Mix bread crumbs and butter. Mix 1/2 cup cheese and the buttered bread crumbs. Sprinkle in diagonal rows over casserole. Sprinkle remaining cheese between rows. Bake about 30 minutes.
Mix all ingredients together with mixer. Knead with hands until smooth (will be very thick). Remove about 1/4 of dough, wrapping rest in plastic wrap. Pinch off marble size portions and roll into balls. Roll in sugar and press flat with fork. Repeat until gone.
Score ham in diamond pattern, if desired. Place on a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, in 325° oven 1 3/4 hours or until meat thermometer registers 140°. Meanwhile, in a small saucepan, blend wine and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter or margarine. Heat and stir until butter is melted. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Transfer to heated serving platter. Makes 6 to 8 servings.
Preheat oven to 375°. Line an 8 x 10-inch baking dish with crescent rolls; press in and about 1-inch upon sides of dish. Brush the dough with Dijon mustard. Slice the sausages into very small pieces and distribute over dough. Sprinkle cheese over sausages. Lightly beat the eggs, milk, salt, pepper and oregano; pour over cheese. Bake 30 minutes or until set. Let stand for 10 minutes before serving.
Place all ingredients except pork chops in blender. Mix thoroughly. Place chops and blender mixture in baking dish. Bake in oven at 350° for 1 hour and 15 minutes. Turn chops occasionally.
Remove crusts from bread and brush both sides of bread slices with oil and milk. Cut each slice into 6 equal strips. Roll strips in mixture of sugar and cinnamon. Toast on cookie sheet in oven at 350° for 10 minutes or until crisp.
Cream sugar and margarine together. Crush vanilla wafers and add to sugar and margarine mixture. Add eggs, one at a time. Then add coconut and walnuts. Beat at high speed until well blended. Bake at 350° for 45 minutes. Add icing when cool.
Chill water, pineapple juice and ginger ale separately. When chilled, mix water and pineapple juice and combine with all three packages of Kool-Aid. Just before serving, slowly add chilled ginger ale. Pour into punch bowl. Add ice ring and serve.
Press ground beef in bottom of 2 1/2-quart casserole dish. Sprinkle with milk, salt and pepper. Slice potatoes over milk. Slice onions over potatoes. Cube cheese over onions. Cover with cream of mushroom soup. Bake in covered dish at 350° for 1 hour or until potatoes are done.
Combine caramels and 1/3 cup evaporated milk. Melt in top of double boiler. Stir until mixture is melted. Combine cake mix and remaining milk, as well as the softened margarine. Blend until mixture holds together well. Stir in nuts. Press half of cake mix in greased 13 x 9-inch pan and bake for 6 minutes at 350°. Remove from oven and sprinkle chocolate chips over the top evenly. Then pour melted caramel mixture evenly over top, adding remaining cake mix. Bake at 350° for 15 to 20 minutes.
Preheat oven to 375°. Mix sugars. shortening, peanut butter and eggs. Stir in the dry ingredients. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Pat down each ball. Bake until set but not hard, about 10 minutes. Cool slightly before removing from cookie sheet.
With oil in a deep saute pan with medium heat, saute onions and garlic until onions are just translucent. Add bell peppers and stir. Cook for 2 minutes. Add tomatoes and cook 2 more minutes. Add eggplant and continue cooking 2 to 3 more minutes. Add parsley and continue cooking until all vegetables are cooked. Season with salt and pepper to taste. Serves 6.
Sift together the flour, baking powder, sugar and salt. Combine egg, milk and shortening. Add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Bake on ungreased griddle, get to 400F if electric. Makes about 20.
Mix all ingredients in a 2 1/2-quart dish. Bake, uncovered, 1 hour at 350°. Stir after first 15 minutes and once again before serving.
Mix first 3 ingredients. Put mixture in 13 x 9-inch pan, then add rice to soup mixture. Lay chicken, skin side up, over rice. Sprinkle dry onion soup over chicken. Cover and bake for 1 hour at 425°. Do not open oven until the hour is up.
Combine sugar and eggs; mix well. Add pineapple juice. Let come to a boil. Then while hot, add lemon Jell-O; let cool. Whip large can Milnot. Then add crushed pineapple. Fold into mixture. Pour into 2 pie pans lined with vanilla wafers.
In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper, salt and pepper. Add the beef and mix well. Shape into a round loaf. Place in a 5-quart slow cooker. Spread ketchup on top of loaf.
Dissolve Jell-O in hot water. Add 7-Up. Chill until syrupy. Add pineapple and bananas. Chill until firm.
Put sugar, flour and egg yolks in a bowl and mix with a little milk. In top of a double boiler put 3 cups of milk and margarine. Then add flour mixture. Stir often. Cook until thick and then add vanilla and coconut. Pour in pie shell. Then fix meringue.
Cut jalapenos into slices. Dice onions. Empty one can of tomatoes into food processor with approximately 1/3 of jalapenos and onions, 1 teaspoon garlic and cilantro. Repeat process until all ingredients are used. Mix in very large bowl; salt and pepper to taste. Makes approximately 3 to 4 quarts. You may vary how hot it is by increasing or decreasing the number of cans of tomatoes you use.
Add sugar and salt to flour and stir. Add milk gradually, stirring until smooth. Cook over heat until mixture thickens, stirring constantly. Remove from heat. Add small amount of cooked mixture to egg yolks, then stir eggs into cooked mixture. Return to heat; bring to boil. Remove from heat. Stir in vanilla, margarine and 3/4 cup coconut.
Pour hot water over beef and simmer 15 minutes. Drain. Mix milk and eggs; stir into beef. Put butter or margarine in frying pan and scramble all together. Serve over toast.
Bake cake in 13 x 9-inch pan. In saucepan heat butter, buttermilk, water, cocoa and vanilla. Cook over medium heat. Stir occasionally until mixture comes to a boil. In another bowl mix sugar, flour, soda and eggs. Pour hot mixture over dry ingredients. Mix well, pour into pan and bake on 350° for 25 minutes.
Put beef, veal and pork alternately on skewers. Dip them in the milk and egg mixture. Then dip into the Italian bread crumbs that have been mixed with the remaining ingredients, except the soup.
Thaw bananas slightly at room temperature, 5 to 10 minutes; cut into pieces. Place milk, milk powder, brown sugar and vanilla extract in blender. With blender on low speed, add frozen banana pieces, processing until fruit begins to blend into mixture. Increase speed to high and process until smooth. Makes 3 cups. One cup serving equals 165 calories; 2 grams fat, 1 mg. cholesterol and 1/2 serving of fruit.
In a large pan, put peeled and stemmed mushrooms. Pour over them the oil. Cover with the bread crumbs and seasonings. Set in a hot oven (375°) and bake for approximately 20 minutes.
Layer hash browns in a 9 x 13-inch baking dish. Combine 1 stick butter, cheese, sour cream, onions and soup. Stir and pour over hash browns. Sprinkle with corn flakes; drizzle with remaining stick of butter on top. Bake at 350° for 45 minutes.
Combine flour, salt, milk, oil and egg. Beat until smooth. Cut onions into 1/4-inch slices; separate into rings. Dip each ring in the batter. Drop a few at a time in the oil, heated at 375°. Cook 2 to 3 minutes. Drain on absorbent paper. Sprinkle with salt, if desired.
Cook broccoli as directed on the bag; drain, saving 1/2 cup of broth. In a medium size casserole dish, combine rice, mushroom soup, Cheddar cheese soup, broccoli and broth; stir until well blended. Bake at 350° for 25 to 30 minutes, or until rice is well cooked.
In pan bring sugar and milk to a boil. Boil for 3 minutes. Add peanut butter and marshmallow cream. Mix well. Quickly pour into a buttered 8 inch square pan. Chill until set.
Preheat oven to 350°. Boil fryer and remove meat from bones. Combine broth, chicken, eggs, soup and pepper. Mix flour and milk. Dot bottom of 3-quart baking dish with margarine. Pour in batter. Spoon chicken over batter. Bake at 350° for 40 minutes.
Combine 1 cup sugar with cornstarch and salt, stirring thoroughly. Slowly stir in milk, then cook and stir over medium heat until mixture is boiling and thickened. Remove pan from heat. Blend a small amount of hot mixture into the slightly beaten egg yolks. Return egg yolk mixture to hot mixture in pan. Cook and stir 2 minutes over medium heat. Add butter, lemon peel and lemon juice. Cover and cool. Fold in sour cream. Spoon mixture into baked pie shell. Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff peaks form. Top pie with meringue, seal edges well. Bake in preheated oven at 350° for 12 to 15 minutes or until meringue is golden brown. Makes 6 to 8 servings.
Bring margarine to a boil. Boil for 3 minutes. Add chips and vanilla. Remove from heat and stir until chocolate has melted. Pour over warm cake.
Put first 5 ingredients in a sauce pan and simmer on low until it is all melted/mixed well. Keep warm while doing the chicken.
Cream together the first 4 ingredients, add eggs and vanilla. Add all dry ingredients. Refrigerate at least 1 hr. To bake, pinch off about 1 t of dough, roll into a ball and place on a greased cookie sheet. Press each cookie into a circle with the bottom of a glass or cookie press dipped into sugar. Bake at 375 F for 10-12 minutes. Do not let them get too brown. Cool completely. Keep in airtight container. These will keep for up to four weeks and they get better with age.
Make thin enough to pour through funnel. Fry in skillet 1/2 to 3/4 full of shortening. Sprinkle with 10x sugar.
In large skillet mix first 3 ingredients, bring to a boil. Boil until syrup forms a hard ball when dropped in a cup of cold water. Peanuts will turn golden brown. Add vanilla, soda and water. Pour into a greased cookie sheet to cool.
Crush Rice Krispies slightly. In large mixing bowl, beat egg until foamy. Add crushed cereal, salt, pepper, Worcestershire sauce, onion and mushrooms, including broth. Beat well; add ground beef. Mix only until combined. Shape into patties. Place on foil-lined pan. Bake at 375° for about 25 minutes.
Mix all ingredients thoroughly and let stand in refrigerator several hours (overnight is best). Moisten hands and form into balls. Drop into boiling water for 1 hour (no less, but more is okay).
Combine margarine, water and cocoa. Bring to a boil and set aside. Combine remaining ingredients. Stir for 2 minutes. Slowly add cocoa mixture into flour mixture. When all ingredients have been thoroughly mixed, pour into floured pan. Bake at 400° for 15 to 20 minutes.
Mix and put in buttered 9 x 13-inch casserole. Cover with crumbled Doritos; top with 1/2 pound grated cheese. Bake 30 minutes at 350°.
Combine egg white and water. Add nuts then toss to coat. Combine sugar, spice and salt, then toss the nuts until well coated with this mixture. Place in single layer on greased baking sheet. Bake in 300° oven 20 to 25 minutes. Cool on waxed paper then break into large clusters. Place in decorated tin, bag or basket. Yields about 4 1/2 cups of candy.
Preheat oven to 350°. Grease two 8 x 4-inch pans. In a large bowl, with electric mixer at medium speed, cream margarine, sugar, eggs and orange peel until light and fluffy. Beat in mashed bananas.
Heat oven to 450°. Put 1/2 teaspoon butter in each slot of muffin pan. Heat in oven for 5 minutes. Combine remaining butter, flour, eggs and salt and blend in blender or on medium speed of mixer. Divide dough into 9 portions of the muffin pan. Bake for 15 minutes at 450° and reduce temperature of oven to 350°. Bake until browned, about 20 minutes. Serve immediately.
Pound veal steak thin or partially freeze veal roast and slice thin. Beat eggs; add Romano cheese, salt and black pepper. Add veal slices to egg mixture and let set for 1 hour.
Mix vinegar, beans, water and salt together in a large cook pot. Bring to a boil, add beans and cook 15 minutes. Pack into hot sterilized jars and seal.
Preheat oven to 350°. Cream together butter, sugar and brown sugar. Blend in egg, peanut butter (1/3 cup), baking soda, salt and vanilla. Stir in flour and quick-cooking rolled oats. Spread in a greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with semi-sweet chocolate morsels. Let sit 5 minutes. Combine powdered sugar, 1/4 cup peanut butter and evaporated milk. Mix well. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool and cut.
Chop vegetables into small chunks. Put carrots on to boil for about 20 minutes. Put meat in a small bowl with soy sauce (enough to cover) and add ginger and sake; set aside.